Tomatoes, sliced, drained, and salted or dipped in French Dressing with or without Mayonnaise (open or closed sandwich) Tomato Aspic (p. 426), cut in pieces to fit Watercress, sprinkled with salt or chopped and mixed with May- onnaise CHEESE AND ANCHOVY SANDWICHES Cream 2 tablespoons butter, add 4 cup grated mild cheese and 1 teaspoon vinegar. Season with salt, paprika, mustard, and Anchovy Sauce. 722 THE BOSTON COOKING-SCHOOL COOK BOOK OPEN CHEESE AND BACON SANDWICH 3 eggs, beaten until light Y% teaspoon paprika 34 pound soft cheese, grated or Few grains cayenne put through food chopper 8 slices bread, 14 inch thick 1% teaspoons table sauce 34 pound bacon, in very thin slices, 34 teaspoon salt length of slice of bread Combine first 6 ingredients and mix well. Spread on bread. Make bacon still thinner by pressing each strip on board with broad knife or cut in tiny squares. Cover cheese with bacon and bake 8 to 10 minutes under gas flame, or in hot oven. CHICKEN CREAM SANDWICH FILLING 34.cup chopped, cooked fowl 2 tablespoons butter 44 cup chopped celery 2 egg whites 1 hot boiled onion ¥% teaspoon salt 1 cup milk 1% teaspoon pepper 3 tablespoons flour Lemon juice✪ Chicken Cream Sandwich Filling Mix fowl (preferably white meat), celery, and onion forced through purée strainer, and add milk; then add flour mixed with butter worked until creamy. Bring to boiling point and simmer 3 minutes; add egg whites beaten until stiff and seasonings. Turn into small mold and let stand in cold place 12 hours. Remove from mold and cut in slices. CHICKEN AND HAM SANDWICH FILLING 1 cup butter 4 cup finely chopped, cooked 1% cup finely chopped, cooked ham chicken Salt and paprika Cream butter, add chicken and ham. Season to taste. LOBSTER-AND-EGG SANDWICH FILLING Mix an equal quantity of finely chopped lobster meat and the yolks of hard-cooked eggs forced through a sieve. Moisten with melted butter and season with prepared mustard, beef extract diluted with a very small quantity of boiling water, and salt. SANDWICHES eo SALMON SANDWICH FILLING ¥ cup cooked salmon, flaked 1 tablespoon cucumber pickle, White of 1 hard-cooked egg, chopped fine chopped fine Salt and paprika✪ Salmon Sandwich Filling Cream Dressing (p. 494) Mix salmon, egg white, and pickle. Season. Moisten with dressing. SHRIMP AND CHICKEN LIVER SANDWICH FILLING Y cup shrimps : Y Bermuda onion ¥ cup cooked chicken livers Salt lé red pepper Mayonnaise (p. 490)✪ Shrimp and Chicken Liver Sandwich Filling Mix and force through food chopper shrimps, livers, pepper (from which seeds have been removed), and onion. Season with salt and moisten with Mayonnaise. SPANISH SANDWICH FILLING 2 anchovies 1 teaspoon prepared mustard 2 pickles 2 tablespoons salad oil 1 sprig parsley 2 tablespoons vinegar 3 tablespoons capers * 2 hard-cooked eggs, finely chopped Salt and paprika✪ Spanish Sandwich Filling Pound first 7 ingredients in mortar. Add eggs and season. GINGER PECAN SANDWICH FILLING 4 cup finely chopped Canton 2 tablespoons finely cut orange pulp ginger 1 tablespoon ginger sirup 14 cup finely chopped pecan 1 teaspoon vinegar nut meats Few grains salt✪ Ginger Pecan Sandwich Filling Mix ingredients in order given. PRUNE SANDWICH FILLING 6 French prunes, stoned and 14 cup sugar finely chopped 44 cup water 7 walnut meats, chopped Salt, paprika, and lemon juice✪ Prune Sandwich Filling Boil sugar and water 5 minutes and use enough to moisten prunes and nuts mixed together. Season to taste. CHA PAE Re 50 NUTS AND CONFECTIONS Measure flavors with medicine droppers, as delicacy is essential with candies. Candies containing milk, cream, butter, chocolate or molasses, boil up high and should be cooked in kettles 3 or 4 times larger than volume of ingredients. Aluminum is the best container to use for candy making. A candy thermometer which registers up to 320° F. isa great aid in obtaining accurate and uniform results in making candy. Test ac- curacy of thermometer in boiling water; it should register 212° F.

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Tomatoes, sliced, drained, and salted or dipped in French Dressing with or without Mayonnaise (open or closed sandwich) Tomato Aspic (p. 426), cut in pieces to fit Watercress, sprinkled with salt or chopped and mixed with May- onnaise CHEESE AND ANCHOVY SANDWICHES Cream 2 tablespoons butter, add 4 cup grated mild cheese and 1 teaspoon vinegar. Season with salt, paprika, mustard, and Anchovy Sauce. 722 THE BOSTON COOKING-SCHOOL COOK BOOK OPEN CHEESE AND BACON SANDWICH 3 eggs, beaten until light Y% teaspoon paprika 34 pound soft cheese, grated or Few grains cayenne put through food chopper 8 slices bread, 14 inch thick 1% teaspoons table sauce 34 pound bacon, in very thin slices, 34 teaspoon salt length of slice of bread Combine first 6 ingredients and mix well. Spread on bread. Make bacon still thinner by pressing each strip on board with broad knife or cut in tiny squares. Cover cheese with bacon and bake 8 to 10 minutes under gas flame, or in hot oven. CHICKEN CREAM SANDWICH FILLING 34.cup chopped, cooked fowl 2 tablespoons butter 44 cup chopped celery 2 egg whites 1 hot boiled onion ¥% teaspoon salt 1 cup milk 1% teaspoon pepper 3 tablespoons flour Lemon juice Mix fowl (preferably white meat), celery, and onion forced through purée strainer, and add milk; then add flour mixed with butter worked until creamy. Bring to boiling point and simmer 3 minutes; add egg whites beaten until stiff and seasonings. Turn into small mold and let stand in cold place 12 hours. Remove from mold and cut in slices. CHICKEN AND HAM SANDWICH FILLING 1 cup butter 4 cup finely chopped, cooked 1% cup finely chopped, cooked ham chicken Salt and paprika Cream butter, add chicken and ham. Season to taste. LOBSTER-AND-EGG SANDWICH FILLING Mix an equal quantity of finely chopped lobster meat and the yolks of hard-cooked eggs forced through a sieve. Moisten with melted butter and season with prepared mustard, beef extract diluted with a very small quantity of boiling water, and salt. SANDWICHES eo SALMON SANDWICH FILLING ¥ cup cooked salmon, flaked 1 tablespoon cucumber pickle, White of 1 hard-cooked egg, chopped fine chopped fine Salt and paprika Cream Dressing (p. 494) Mix salmon, egg white, and pickle. Season. Moisten with dressing. SHRIMP AND CHICKEN LIVER SANDWICH FILLING Y cup shrimps : Y Bermuda onion ¥ cup cooked chicken livers Salt lé red pepper Mayonnaise (p. 490) Mix and force through food chopper shrimps, livers, pepper (from which seeds have been removed), and onion. Season with salt and moisten with Mayonnaise. SPANISH SANDWICH FILLING 2 anchovies 1 teaspoon prepared mustard 2 pickles 2 tablespoons salad oil 1 sprig parsley 2 tablespoons vinegar 3 tablespoons capers * 2 hard-cooked eggs, finely chopped Salt and paprika Pound first 7 ingredients in mortar. Add eggs and season. GINGER PECAN SANDWICH FILLING 4 cup finely chopped Canton 2 tablespoons finely cut orange pulp ginger 1 tablespoon ginger sirup 14 cup finely chopped pecan 1 teaspoon vinegar nut meats Few grains salt Mix ingredients in order given. PRUNE SANDWICH FILLING 6 French prunes, stoned and 14 cup sugar finely chopped 44 cup water 7 walnut meats, chopped Salt, paprika, and lemon juice Boil sugar and water 5 minutes and use enough to moisten prunes and nuts mixed together. Season to taste. CHA PAE Re 50 NUTS AND CONFECTIONS Measure flavors with medicine droppers, as delicacy is essential with candies. Candies containing milk, cream, butter, chocolate or molasses, boil up high and should be cooked in kettles 3 or 4 times larger than volume of ingredients. Aluminum is the best container to use for candy making. A candy thermometer which registers up to 320° F. isa great aid in obtaining accurate and uniform results in making candy. Test ac- curacy of thermometer in boiling water; it should register 212° F.

Boston Cooking-School cook book