365 Luncheon Dishes Part 15

Put a large cup of bread crumbs to soak in a qt. of sour milk over night; in the morning rub through a sieve. Add the yolks of 4 eggs, well beaten, 2 teaspoonfuls of soda dissolved in a little water, 1 tablespoonful melted b.u.t.ter, and enough corn-meal to make it the consistency of ordinary griddle cakes. Add the whites of the eggs just before frying.

5.--Fillets of Weakfish.

Take a three lb. fish, cut off the head and tail, split the fish through the back and take out the bone, cut these two pieces into four or six, season with salt and pepper. Dip each piece into melted b.u.t.ter, then roll in crumbs and broil on both sides. Serve with tartare sauce.

6.--Celery Sandwiches.

Chop very fine a few stalks of celery, mix well with a mayonnaise dressing, spread on b.u.t.tered bread, put two together; press and cut in any shape desired.

7.--Cheese Fritters.

One oz. of well boiled macaroni, cut very small, 1 large tablespoonful of grated cheese, 1 of cream; mix all together. Season with pepper and salt. Roll out puff paste very thin, cut into rounds, place some of this mixture on each round, double them over, egg and vermicelli them, fry a light brown. Serve hot.

8.--Veal Salad.

Chop cold veal very fine, season, mix well with mayonnaise dressing.

Heap on lettuce leaves. Garnish with slices of hard boiled egg.

9.--Fish and Rice.

Bone and flake cold fish; season with salt and cayenne pepper. Stir in a stewpan with a good piece of fresh b.u.t.ter. When hot add a teacupful of ready boiled rice, and the yolks of 4 hard boiled eggs. Stir well together until hot. Dish and serve with pickles.

10.--Curry of Macaroni.

Melt 2 tablespoonfuls of b.u.t.ter, cook in it 2 slices of onion until the onion becomes of a pale straw color, then add two tablespoonfuls of flour, 1 tablespoonful of curry powder, 1/4 teaspoonful of salt and a dash of pepper. When blended with the b.u.t.ter, add gradually 1 cup of milk and stir until smooth and boiling. Then strain over 1 cup of macaroni, cooked until tender in boiling salted water and then drained and rinsed in cold water. Reheat and serve.--Janet M. Hill in "Boston Cooking School Magazine."

11.--Oyster Canapes.

Into a saucepan put 1 dozen finely chopped oysters, a teaspoonful of cracker dust, a tablespoonful of b.u.t.ter and 1/2 a cup of milk, season with salt and pepper. Stir and let the mixture simmer for a few minutes; pour the mixture over b.u.t.tered toast and serve.

12.--Dried Apple Cake.

Soak 3 cups of dried apples over night; drain the water off and cut them up a little and put them over the fire with 2 cups of mola.s.ses; boil until thick; take off the fire and put into a bowl. Add a cup of shortening, a tablespoonful of cinnamon, dessertspoonful of cloves, the same of allspice, a cup of sweet milk; when cold a tablespoonful of soda, dissolved in hot water, 4 cups of flour, added by degrees, 3 eggs well beaten, added last. Grease 3 pans well and bake.

13.--Vegetable Soup.

Cut fine 2 carrots, 1 turnip, 3 stalks of celery and half an onion; cook ten minutes in 4 tablespoonfuls of b.u.t.ter, stirring constantly. Add 1 cup of chopped potatoes, cover and cook five minutes, then add a qt. of boiling water and cook an hour. Mash the vegetables, add a tablespoonful of b.u.t.ter and a little chopped parsley. Season with salt and pepper.

14.--Beef Salad.

Chop very fine slices of cold roast beef, having first removed all fat; add six finely chopped cold potatoes, the same quant.i.ty of beets, a few slices of tomatoes, a few leaves of lettuce, a small bunch of parsley.

Mix thoroughly, and chop all together, until the whole is almost reduced to a cream. Cover with a rich mayonnaise. Garnish with slices of tomato and lettuce leaves.

15.--Corn-starch Cake.

Beat well the whites of 4 eggs, beat the yolks, then beat them together. Cream a 1/4 of a lb. of b.u.t.ter. Add to it gradually 1/2 a lb.

of granulated sugar and beat until light, then add the eggs and beat again. Mix 2 ozs. of corn-starch with a quarter of a lb. of wheat flour; add a teaspoonful of baking powder and sift, stir this into the cake.

Add the grated rind of 1/2 a lemon, bake in greased gem pans in a moderate oven 15 minutes.

16.--Fried Celery.

Cut it into inch lengths and boil until tender in slightly salted water, dip the pieces in fritter batter and fry in smoking hot fat. Garnish with parsley and serve with tomato sauce.

17.--Beef a la Mode.

Take a round of beef, trim off the fat, cut fat bacon into strips and roll them in a mixture of sweet herbs, spice, salt and pepper. Lard the meat with these and rub the rest of the seasoning into the meat. Flour it, put in a deep pan, add a pt. of water and bake in a moderate oven.

Baste often. Strain the gravy and if you like a little cooking wine may be added to the gravy. Serve hot or cold.

18.--Potato Chowder.

Pare and chop into dice 6 potatoes. Put into a frying pan 1 chopped onion and 2 slices of bacon cut into small pieces, fry until a light brown. Put the potatoes, bacon and onion, a little chopped parsley, salt and pepper into a saucepan. Add 1 pt. of water, cover and simmer 15 or 20 minutes. Then add 1 pt. of milk. Mix 1 tablespoonful each of b.u.t.ter and flour, add to the rest and stir carefully until it boils.

19.--A Spanish Fish Dish.

Bone some nice pieces of cold fish. Warm it in a cupful of olive oil, 1 clove of garlic, some Spanish red pepper and a wine-gla.s.s of tarragon vinegar. Lay tomatoes, cooked down to a thick puree, in a dish; lay the fish upon it, pour the sauce over and serve.

20.--Stewed Celery in Brown Sauce.

Cut the celery in six inch lengths, boil in salt and water, strain. Put 1/2 a pint of soup stock or gravy on the fire and cook the celery in it; add pepper and salt, a little nutmeg, 4 tablespoonfuls of cream, a little thickening of b.u.t.ter and flour. Simmer only a few minutes.

21.--Baked Oyster Dumplings.

Drain the oysters and cover with a little lemon juice. Make a light puff paste and cut into pieces about 4 inches square; brush them over with white of egg. Place upon each square 2 or 3 of the prepared oysters and put a little piece of b.u.t.ter on them. Bring the four corners of the paste together and fasten them with a small wooden toothpick, leaving the crust open between the points. Bake in the oven until a nice brown, take out the toothpicks and serve.

22.--Barbacued Lobster.

Cut up and chop a large lobster; add both black and cayenne pepper, mustard, salt, a small cup of sweet oil, two or three powdered crackers or bread crumbs; a wine-gla.s.s of wine, lemon juice; mix well. Shape into a loaf and cover with bread crumbs. Bake half an hour.

23.--Oyster Patties.