Transcriber's Note: Inconsistencies in spelling havebeen retained. In particular, certain words are usedwith accents in the index, but not in the main body.
365 Luncheon Dishes
A Luncheon Dish for every day
in the year
Selected from
MARION HARLAND, CHRISTINE TERHUNE
HERRICK, BOSTON COOKING SCHOOL
MAGAZINE, TABLE TALK, GOOD HOUSEKEEPING,
AND OTHERS.
PHILADELPHIA
GEORGE W. JACOBS & CO
PUBLISHERS
Copyright, 1902, by
George W. Jacobs & Company,
Published September, 1902
JANUARY.
1.—Stewed Breast of Lamb.
Cut a breast of lamb into small pieces, season, and stew until tender inenough gravy to cover the meat. Thicken the sauce, flavor with awine-glass of wine, pile in the centre of a platter and garnish withgreen peas.
2.—Chicken Creams.
Chop and pound ½ a lb. of chicken and 3 ozs. of ham; pass this througha sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and ½ a pintof cream, which must be whipped; season with pepper and salt. Mix alllightly together, put into oiled moulds and steam fifteen minutes, or ifin one large mould half an hour.
3.—Herring's Roes on Toast.
Have rounds of toast buttered and seasoned with salt and pepper, on each[Pg 2]piece place ½ the soft roe of a herring which has been slightly friedand on the top of this a fried mushroom. Serve very hot.
4.—French Omelet.
For a very small omelet beat 2 whole eggs and the yokes of two moreuntil a full spoonful can be taken up. Add 3 tablespoonfuls of water,¼ of a teaspoonful of salt, and a dash of pepper, and when well mixedturn into a hot omelet pan, in which a tablespoonful of butter has beenmelted, lift the edges up carefully and let the uncooked part run under.When all is cooked garnish with parsley.
5.—Cheese Ramequins.
Melt 1 oz. of butter, mix with ½ oz. of flour, add ¼ of a pint ofmilk, stir and cook well. Then beat in the yolks of two eggs, sprinklein 3 ozs. of grated cheese, add the well-beaten whites of three eggs.Mix in lightly and put in cases. Bake a quarter of an hour.
6.—Scotch Collops.
Cut cold roast veal into thin slices, and dust over them a little mace,[Pg 3]nutmeg, cayenne, and salt, and fry them in a little butter. Lay on adish and make a gravy by adding 1 tablespoonful of flour, ¼ of a pintof water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemonjuice, ¼ of a teaspoonful of lemon peel, 3 tablespoonfuls of cream,and 1 of sherry. Let boil up once and pour over the meat. Garnish withlemon and parsley.
7.—Orange Salad.
Slice 3 sweet oranges, after removing the skin and pith, make a dressingwith 3 tablespoonfuls of olive oil, a tablespoonful of lemon juice, anda pinch of salt. Serve on lettuce leaves.
8.—Oyster Potpie.
Scald one quart of oysters in their own liquor. When boiling take outthe oysters and keep them hot. Stir together a tablespoonful of butterand two of flour, and moisten with cold milk. Add two small cups ofboiling water to the oyster liquor, season with salt and pepper, andstir in the flour mixture, and let it cook until it thickens like cream.Make a light biscuit dough and cut out with a thimble. Drop these intothe[Pg 4] boiling mixture, cover the saucepan