The Boston cooking-school cook book

lobster meat from shell, and chop. Season with salt, cayenne, made mustard, and lemon juice; or moisten with any salad dressing. Spread mixture on a crisp lettuce leaf, and prepare as other sandwiches. Lobster Sandwiches à la Boulevard Mix an equal quantity of finely chopped lobster meat and the yolks of “hard-boiled” eggs forced through a sieve. Moisten with melted butter, and season with German mustard, beef extract diluted with a very small quantity of boiling water, and salt. Spread mixture between thin slices of buttered bread, remove crusts, and cut into fancy shapes. A small quantity of lobster meat is most successfully utilized in this way. Oyster Sandwiches Arrange fried oysters on crisp lettuce leaves, allowing two oysters for each leaf, and one leaf for each sandwich. Prepare as other sandwiches. Nut and Cheese Sandwiches Mix equal parts of grated Gruyère cheese and chopped English walnut meat; then season with salt and cayenne. Prepare as other sandwiches. Cheese and Anchovy Sandwiches Cream two tablespoons butter, and add one-fourth cup grated Young America Cheese and one teaspoon vinegar. Season with salt, paprika, mustard, and anchovy essence. Spread mixture between thin slices of bread. Windsor Sandwiches Cream one-third cup butter, and add one-half cup each of finely chopped cold boiled ham and cold boiled chicken. Season with salt and paprika. Spread mixture between thin slices of bread. Club Sandwiches Arrange on slices of bread thin slices of cooked bacon; cover with slices of cold roast chicken, and cover chicken with Mayonnaise Dressing. Cover with slices of bread. Ginger Sandwiches Cut preserved Canton ginger in very thin slices. Prepare as other sandwiches. Fruit Sandwiches Remove stems and finely chop figs; add a small quantity of water, cook in double boiler until a paste is formed, then add a few drops of lemon juice. Cool mixture, and spread on thin slices of buttered bread; sprinkle with finely chopped peanuts and cover with pieces of buttered bread. Brown Bread Sandwiches Brown Bread to be used for sandwiches is best steamed in one-pound baking-powder boxes. Spread and cut bread as for other sandwiches. Put between