365 Luncheon Dishes by BCSM, TT & Others - HTML preview

before baking. Bake in muffin rings.

24. Orange Marmalade Sandwiches

Spread orange marmalade on buttered bread. Put four slices on top of each

other. Put under a weight and when well pressed trim off the crusts and cut

down in thin slices so they will look like jelly cake.

25. Fish Salad

Take cold baked or boiled fish. Pick into small pieces. Cover with

mayonnaise dressing. Garnish with sliced cucumber and serve.

26. Creme de Fromage

Take 2 tablespoonfuls of grated Parmesan cheese and 2 scant ones of cream,

a little cayenne and salt. Mix into a smooth cream and spread on rounds of

thin puff paste; double it over, press the edges well together, dip them in egg

and chopped vermicelli; fry in boiling fat. Serve very hot.

27. Cauliflower au Gratin

Boil a cauliflower, drain well and put it on a round platter. Make the sauce.

Melt 1 oz. of butter, add 1 oz. of flour and a cupful of milk, and boil;

sprinkle in 2 ozs. of grated Parmesan cheese, cayenne and salt to taste.

Press the cauliflower together, pour the sauce over, sprinkle a little more

cheese on top and put into the oven to brown.

28. Franklin Eggs

Take out the yolks from four hard boiled eggs. Pass them and 8 olives and 4

red chillies through a wire sieve; add a little salt. Put this paste back into the

whites of the eggs which have been cut lengthwise. Serve on fried bread;

hot or cold.

29. Savory Tomatoes

Take three large tomatoes and cut them in halves, take out the insides and

mix thoroughly with two tablespoonfuls of bread crumbs, 1 tablespoonful of

grated cheese, a gill of cream, ½ a teaspoonful of sugar, salt and cayenne to

taste. Fill the tomatoes with this and on top of each piece put a thin slice of

bacon. Put into the oven to cook and when the bacon is done, serve each

one on a thin slice of toast.

30. Rhubarb Puffs

One cupful of finely-chopped rhubarb, 1 cupful of sugar, 2 tablespoonfuls

of butter, 1 teaspoonful of baking powder, ¼ of a cupful of milk, 2 eggs,

sufficient flour to make a thick batter; cream the butter and sugar, add the

well-beaten eggs, the milk, flour, rhubarb and baking powder. Half fill well-

greased cups and steam ½ an hour.

Sauce.—Cream together ½ a cup each of butter and powdered sugar, then

add by degrees one beaten egg, beating until perfectly smooth. The last

thing before serving stir in 3 tablespoonfuls of boiling water.—"Table Talk,"

Phila.

JULY

I'm sure you'll love this new fat-burning recipe:

Delicious Meat & Chili Recipe

1. Cherry Salad

Take large ripe cherries, stone them and lay them on young lettuce leaves.

Sprinkle over them finely chopped blanched nuts, almonds or English

walnuts. For the dressing use 2 tablespoonfuls each of lemon and orange

juice.

2. Italian Asparagus

Boil 1 bunch of asparagus, when cooked lay one layer of the tender part in a

baking dish, sprinkle over grated cheese, then another layer of asparagus, so

on until the dish is full. Pour over this 2 tablespoonfuls of melted butter, a

little onion juice. Cover with a layer of fine dried bread crumbs. Bake a

light brown.

3. Cherry Fritters

Remove the stems and stones from some ripe cherries. Roll each one in the

white of an egg, beaten with a tablespoonful of water; then in chopped

blanched almonds; dip them one by one in a thick fritter batter, arrange in a

frying basket and plunge into very hot fat. When brown, remove, drain on

blotting paper and serve on a folded napkin.—"Table Talk," Phila.

4. Tomato Ice Salad

Into a saucepan put 1 white onion sliced, and 1 qt. of sliced tomatoes, ¼ of a

green pepper, 1 sprig of parsley, 4 cloves and a teaspoonful of sugar, salt

and pepper to taste. Cook all together until the onion is tender. Then strain

through a fine sieve to remove all the seeds. Let it cool, then pour into a

mold and freeze. Serve on lettuce leaves, with mayonnaise dressing.

5. Calf's Brains on Toast

Boil the brains of a calf, and chop them up with 2 ozs. of ham, 2 gills of

cream, salt and cayenne. Serve on fried toast with fried bread crumbs on top

of each.

6. Ham and Asparagus

Take equal quantities of cooked asparagus, cut into bits, and cold cooked

ham cut into small cubes. For each cup of material make a sauce of 2

tablespoonfuls each of butter and flour, a cup of the liquid in which the

asparagus was cooked, a teaspoonful of lemon juice with salt and nutmeg to

taste.

Add 2 beaten eggs, also the ham and asparagus. Turn into small buttered

cups, cover the tops with buttered cracker crumbs and bake in the oven until

a golden brown.—Janet M. Hill, in "Boston Cooking School Magazine."

7. Strawberry Jelly

Soak ½ box of gelatin in ½ a cupful of cold water until soft. Add ½ a cupful

of boiling water. Crush 1 qt. of strawberries and strain out the juice. Add to

it 1 cupful of sugar and the juice of 1 lemon. Add this syrup to the hot

gelatin. Strain through a flannel bag and mold in a porcelain dish. Serve

with whipped cream.—From "Good Housekeeping."

8. Spring Salad

Arrange lettuce leaves on a round platter, pile neatly in the center a dozen

red radishes sliced thin with the red peel left on. Around these a row of

sliced hard boiled eggs, then a row of sliced cold boiled beets; pour a

French dressing over all.

9. Normandy Shrimps

Shell 1 pt. of shrimps. Into a stewpan put one oz. of butter and when melted

add 1 tablespoonful of ground rice, and ½ a pt. of milk. Stir until smooth,

then add the shrimps. When boiling hot pour over toast and serve.

10. Sardine Sandwiches

Take half a box of sardines, remove the bones and skin, mash to a paste,

spread on buttered bread. Squeeze a little lemon juice on each. Put two

together and serve with dressed lettuce.

11. Shredded Wheat Biscuit and Apples

Wash, pare and cook in three cups of water, 6 apples, until tender. Dip the

tops of 6 shredded wheat biscuits in 1 pt. of milk, strain them and shape into

6 cups. When the apples are tender remove to a colander to drain, then put

one in each of the shredded wheat cups.

Add to the water in which the apples were cooked 1 cup of sugar and ¼ box

of pink gelatin which has previously been soaked in ¼ cup of cold water,

and the grated rind and juice of a lemon; let cook until reduced one third.

Turn this mixture over the apples until the cups are filled. When cold turn

out and serve with cream.

12. Guava and Cheese Sandwiches

Butter twelve slices of bread; spread six of them with guava jelly and the

other six with cream cheese. Put a guava and a cream cheese together. Press

them and trim the edges.

13. Veal Loaf

Chop fine, 3½ lbs. of veal and 1 lb. of fat pork. Mix well with 4 soda

crackers rolled fine, 3 well-beaten eggs, 1 tablespoonful of salt, 1 oz. of

pepper, 1 nutmeg and a small piece of butter. Make it into a loaf, and bake

without water. Quick heat at first. A little grated lemon peel is an

improvement.

14. Fig Sandwiches

Cook twelve figs in as little water as possible. When tender drain dry. Chop

the figs fine, spread on slices of buttered bread. Put two together. Press them

and trim.

15. Fried Green Tomatoes

Slice green tomatoes in thin slices, roll in flour. Heat and butter the griddle,

fry the slices on it and when cooked sprinkle with powdered sugar. Serve

with fish.

16. Okra and Corn Fricassee

In a skillet melt and heat ½ of a cupful of lard or bacon fat. When smoking

turn in 1 pt. of sliced okra and stir occasionally until it begins to color. Add

three cupfuls of sliced raw corn and when it is lightly browned pour off

nearly all the fat. Dredge in 1 tablespoonful of flour, stir until it is absorbed,

then add 2/3 of a cupful of milk and stir occasionally for 15 minutes, seasoning to taste.—From "Table Talk," Phila.

17. Boiled Cucumber Salad

For those who cannot eat raw cucumbers a very nice salad is made by

peeling and then boiling until tender, the cucumbers. When icy cold slice

thin, lay the slices on lettuce leaves and pour a mayonnaise dressing over.

Garnish with a few round, red radishes.

18. Frozen Pudding

A quart of milk, 1 tablespoonful gelatin dissolved in a little of the milk, 4

eggs, a pinch of salt, a cup of sugar, a wine-glass of wine, a lb. of English

walnuts and a lb. of figs; make a custard of the milk and eggs and the

gelatin, strain into a bowl and freeze. Vanilla may be used instead of wine.

19. Lobster Salad

Pick the meat from a boiled lobster, break up into small pieces, mix with a

French dressing, pile neatly on lettuce leaves, and cover over with

mayonnaise dressing.

20. Strawberry Puffs

Mix well 1 pt. of flour, 2 level teaspoonfuls of baking powder and a little

salt. Make into a soft dough with milk, about 1 cupful. Put a spoonful of the

dough into well-greased cups, then a spoonful of straw berries, then another

of dough. Steam for 20 minutes. Turn out onto a platter and serve with

strawberry sauce.

Sauce.—Cream 2 tablespoonfuls of butter, add gradually 1 cupful of

powdered sugar and a little lemon juice. Beat in as many crushed berries as

the mixture will hold and serve cold or melt over hot water and serve hot.—

From "Good Housekeeping."

21. Mushroom Toasts

Fry rounds of bread crisp, and cover with the following: Mince 12 large

mushrooms fine, add pepper and salt, ½ a gill of cream and stew until

tender. When cooked heap the mushrooms high on the rounds of toast;

sprinkle Parmesan cheese over each, brown and serve very hot.

22. Dutch Sauce and Cold Meat

Beat up the white of an egg, with salt and pepper, a spoonful of chopped

parsley, a small onion and a teaspoonful of olive oil. Beat well and add a

spoonful of tarragon vinegar. Serve with cold meat.

23. Cream of Chicken Sandwiches

Take ½ a cupful of finely-chopped chicken and pound it fine. Dissolve a

teaspoonful of gelatin in 2 tablespoonfuls of cold water. Whip ½ a pt. of

cream to a stiff froth. Add the liquid gelatin to the chicken; season with salt

and a teaspoonful of grated horse radish (if liked). Stir until it begins to

thicken, add the whipped cream a little at a time, and stand away until very

cold. Cut bread into fancy slices and spread with the mixture.

24. Cauliflower with Cheese

Boil a cauliflower whole, pour a white sauce over it. Cover this with grated

cheese, and place in the oven and brown.

25. Cucumber and Lobster Salad

Cut a slice off the cucumbers lengthwise, scoop them out, fill with boiled

lobster meat. Arrange the lobster claws across the top. Ornament with

mayonnaise dressing.

26. Horseshoe Cakes

Beat together very light ¾ of a lb. of sugar and the same of butter, add 4

eggs and mix in 1¼ lbs. of flour. Mix ¼ of a lb. of sugar and flour together,

and lay in on the bread board. Take a small spoonful of the mixture and roll

it with a broad-blade knife in the flour and sugar. When rolled to the right

length lay on tin sheet in the form of a horseshoe and bake.

27. Lettuce Sandwiches

Wash and dry the young and tender leaves of a head of lettuce. Butter slices

of graham bread, spread with a thick layer of mayonnaise dressing, lay

lettuce leaves between two slices.

28. Sally Lunn

Heat 1 pt. of milk blood warm, add 3 tablespoonfuls of butter, melted, 2

well-beaten eggs, and ½ a yeast cake dissolved in 3 tablespoonfuls of cold

water. Pour gradually on the flour and beat into a smooth batter; then add 1

teaspoonful of salt and 2 tablespoonfuls of sugar. Butter baking pans and

pour half full. Let it rise for 2 hours in a warm place. Bake ½ an hour.

29. Lobster Fritanella

Take half a loaf of stale bread, crumb, and soak in cold water. When soaked,

squeeze dry in a cloth. Chop a very little onion fine, add two tablespoonfuls

of butter; stir together over the fire until a good brown; add the bread; stir

well; put into this the chopped meat of a large lobster; salt, cayenne and

nutmeg. When very hot, add the yolks of two eggs; stir hard, and then turn

out to cool. When quite cold, form into rolls with a little flour; egg and

bread-crumb them and fry.

30. Frenchman's Pie

Boil 1½ lbs. of calf's liver; when cold put it through the chopping machine

twice, put it in a mortar with cayenne pepper, salt, nutmeg, mace and black

pepper to taste. Line a china mold with very thin slices of fat bacon, then

put a layer of cooked veal or chicken, cut in very thin slices, next a layer of

the pounded liver, and so on until the mold is full. Pour in a pint of good

gravy or stock in which 1½ ozs. of gelatin has been melted. Bake in a

moderate oven for two hours. When quite cold, turn out on a platter.

31. Scalloped Corn

Cut corn from the cob, spread a layer in a baking dish, season, put on a

layer of sliced tomatoes, season, and so on with alternate layers until the

dish is nearly full; then fill the dish with rich milk in which dissolve a little

soda and bake an hour.

AUGUST

Make you body a Fat-Burning Machine

with The Fat-Burning Kitchen and start eating a Healthy Diet that promotes Fat-Loss (Permanently).

1. Mock Crabs

Cook a teaspoonful of finely chopped onion in 2½ tablespoonfuls of butter

in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfuls of flour, and

when blended with the butter, stir in ¾ of a cup of milk. When the mixture

boils, add 1 cup of korulet, 1¼ teaspoonfuls of Worcestershire sauce, 1/3 of

a teaspoonful of mustard, ¼ of a teaspoonful of paprika, and a few grains of

cayenne. When again boiling, set over hot water and stir in 1 beaten egg.

Serve on thin crackers.—Janet M. Hill, in "Boston Cooking School

Magazine."

2. Rice Waffles

Warm 1½ cups of boiled rice in a pt. of milk; stir in a pint of cold milk, add

an egg, a little salt, and flour enough to make a thin batter. Bake in waffle

irons well buttered.

3. Chicola

Cut or grate 3 ears of corn, add a large piece of butter, and the yolk of one

egg, well beaten. Cut the outside of a green pepper into small pieces. Stir all

well together, bake ½ an hour, or until brown.

4. Buttered Shrimps

Shell some shrimps and put them in a saucepan with a little butter, a

seasoning of salt and pepper and stir over the fire until hot. Fry some thin

pieces of bread in butter or lard. Drain, place them on a hot platter, pile the

buttered shrimps on top and serve.

5. Lobster Sandwiches

Pick fine the meat of a boiled lobster, mix well with mayonnaise dressing.

Butter slices of white bread. Lay a small lettuce leaf on each and the lobster

on that; put a slice of plain bread and butter on top; press together; trim off

the crust.

6. Potato Border with Meat Filling

Pare, boil and mash 6 potatoes, add 1 tablespoonful of butter, salt and

pepper and well-beaten eggs. Butter a border mold and pack the potato in it.

Let this stand for fifteen minutes, then turn out on a dish and brush over

with a well-beaten egg. Brown in the oven and fill with any kind of meat cut

into blocks and seasoned well; cook in either a white or brown sauce.

7. Cold Slaw

Cut the center of a cabbage very fine. Put 2 tablespoonfuls of vinegar on to

boil, beat 2 eggs light, add to them ½ a cup of sour cream or milk, a

tablespoonful of butter. Pour the boiling vinegar on to these. Stir over the

fire until boiling hot, add salt and pepper and pour over the cabbage. Serve

cold.

8. Cucumber Salad

Peal and slice 3 cucumbers; leave them in ice water until wanted, then cover

with French dressing.

9. Corn Pudding

One pint of uncooked green corn either grated or cut from the cob, 2

tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfuls of

melted butter, 1 teaspoonful of salt and ¼ of a teaspoonful of pepper. Bake

in a moderate oven until firm in the center.

10. Savory Trifles

Mince fine 2 ozs. of cold game or chicken with 12 pickled mushrooms and

a gill of cream; season with salt and pepper. Serve on slices of fried bread.

11. Corn Chowder

Pare and slice 4 potatoes and 2 onions. Cut ½ a pound of bacon into small

pieces. Fry the bacon and onion until a light brown. Into a saucepan put the

potatoes, 1 qt. of grated corn, the bacon and seasoning.

Put these in, in layers, potatoes, bacon, corn, and continue in that way until

all is used. Now add ½ a pint of boiling water and let simmer for ½ an hour.

Add 1 pint of hot milk. Thicken with 1 tablespoonful of butter and 2 of flour

rubbed smooth. Add 6 broken water crackers. The last thing add the beaten

yolk of an egg and serve at once.

12. Cauliflower Salad

Save part of a boiled cauliflower and cover with mayonnaise, arrange on

lettuce leaves and serve.

13. Corn Omelet

Grate 12 ears of green corn, add 1 cup sweet milk, a tablespoonful of sugar,

salt and pepper to taste, and the yolks of 4 well-beaten eggs. Beat the whites

and stir in the last thing, put bits of butter on top and bake a rich brown.

14. Pea-pod Soup

Wash the peas before shelling, and save the pods. Cover the pods with as

little water as will cover them, let boil until tender, strain all and press

through a colander. Add to this (water and pods) a pint of milk and a thickening of 2 tablespoonfuls of flour and 2 of butter, a teaspoonful of

sugar, salt and pepper to taste. Stir and cook until thickened. Serve with

croutons.

15. Salade a la Russe

A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery, a

boiled beet, four olives, four anchovies, yolks of two eggs, a tablespoonful

of vinegar, a teaspoonful of tarragon vinegar, one teaspoonful of salt, ½ of

pepper. Put the eggs into a bowl, and drip salad oil slowly over them and

beat to a cream; add the vinegars, pepper and salt. Cut the vegetables into

small dice and pour the dressing over.

16. Shrewsbury Cakes

Sift a lb. of sugar, some cinnamon and a nutmeg into 3 lbs. of flour; add a

little rose water, and 3 eggs beaten light and mix well with the flour; then

pour into it as much melted butter as will make it a good thickness to roll

out. mold it well, roll thin and cut it into shapes. Bake on tin sheets.

17. Potato Salad

Slice cold boiled potatoes. Rub a bowl with garlic; put in the potatoes; add

half a pint of finely chopped small onions, a tablespoonful of finely

chopped parsley, a teaspoonful each of salt and pepper.

Mix a teacupful of chicken broth, four tablespoonfuls each of oil and

vinegar, and toss up lightly with the potatoes, so as to break them as little as

possible. Serve on lettuce leaves and garnish with slices of beets cut in

shapes or hard boiled eggs sliced.

18. Fricadelles

Chop fine some cold cooked beef and a slice of onion; season with salt and

pepper, a little lemon juice and parsley, add ¼ as much boiled rice or bread

crumbs as there is meat; add 1 beaten egg and sufficient water to make a

paste. Form into balls and fry in deep fat.

19. Eggs Stuffed with Sardines

Skin and bone a small box of sardines, chop fine 6 hard boiled yolks of

eggs, a little chopped parsley, salt, pepper and a tablespoonful of butter, rub

all to a paste and fill in the cavities of the white of eggs. Garnish with

watercress. Serve cold.

20. Ham Sandwich

Toast saltine biscuit, butter and spread with potted ham. Put two together,

serve hot.

21. Laplander Cakes

One pt. of milk, 1 pt. of flour, 2 eggs well beaten, a tablespoonful of butter,

a pinch of salt, a tablespoonful of sugar. Have the pans very hot before

filling.

22. Ham Canapes

Cut six slices of bread and toast to a golden brown. Put them on a platter.

Cover each piece with a slice of lean cooked ham, spread a little mustard

over it, then chopped parsley and fine bread crumbs, and a little Parmesan

cheese. Place in a hot oven for ten minutes and serve.

23. Veal Rissoles

Mince a few slices of cold veal fine and the same quantity of ham or bacon;

add one tablespoonful of minced parsley and one of herbs, a very little

nutmeg, cayenne and salt. Mix into a paste with a well-beaten egg. Form

into balls, egg and bread crumb them and fry in hot fat.

24. Savory Toast

Take the yolk of an egg and beat it well, pour into it stirring all the time a

dessert spoonful of Worcestershire sauce, a teaspoonful of anchovy sauce, a

piece of butter the size of a walnut, a large tablespoonful of finely minced

meat (fowl is better) a dash of red pepper, salt and black pepper to taste and

a dash of nutmeg. Mix all well together until it becomes a paste. Spread it

on slices of toast, place it in the oven a few minutes and serve hot.

25. Scalloped Tongue

Take the ends and poorer parts of a boiled tongue, chop quite fine, add a

little parsley, a little seasoning of salt and cayenne. Butter a baking dish. Put

in a layer of bread crumbs, a layer of the tongue; fill the dish in this way.

When nearly full pour over the whole ½ a cup of stock. Then finish with a

layer of bread crumbs and bits of butter. Brown in the oven.

26. Egg Sandwiches

Butter slices of graham bread. Put 4 hard boiled eggs through a sieve, add

salt and a tablespoonful of cream or milk, rub to a paste, spread on the

bread, put two slices together, trim neatly and serve with lettuce salad.

27. Corn-meal Puffs

Scald 4 tablespoonfuls of corn-meal in a little water. While hot, stir in two

tablespoonfuls of butter. When cool, add 2 eggs, well beaten, 2 cups of

milk, 8 tablespoonfuls of wheat flour and a little salt. Bake in cups in a

quick oven.

28. Potted Chicken

Take the good meat from a cold roast or boiled chicken and to every lb.

allow ¼ of a lb. of butter, 1 teaspoonful of pounded mace, and ½ a small

grated nutmeg; salt and pepper to taste. Cut the meat in small pieces, pound

it well with the butter, sprinkle in the spices gradually and keep pounding

until reduced to a paste.

Put it into small jars and cover with clarified butter and seal tight.

29. Chocolate Cream

Beat well the yolks of four eggs, put them into a dish with 3 ozs. of grated

chocolate, ¼ of a lb. of sugar