365 Luncheon Dishes Part 16

Make a rich puff paste and bake it in small patty-pans. When cool turn out on a large dish. Stew the oysters with a few cloves, a little whole mace and the yolk of an egg boiled hard and grated, a little b.u.t.ter and enough oyster liquor to cover. When the oysters are cooked, set away to cool. When cold put two or three oysters and a little sauce in each patty-sh.e.l.l, serve with lettuce and French dressing.

24.--Jellied Tongue.

Make a jelly of 1/4 a box of gelatine and a pint of soup stock; season highly when it begins to thicken. Wet a mould and lay slices of tongue all over the bottom and sides. When it begins to set fill the centre with chopped chicken, hard boiled eggs, or just use tongue alone. When cold and firm garnish with parsley.

25.--Dolmas (A TURKISH DISH).

Chop fine 1 cup of cold mutton and 1 small onion; add to this 1/2 a cup boiled rice, salt and pepper, mix well. Take some cabbage leaves and put them into boiling water for a minute, and then roll the chopped meat mixture up in them like a sausage; then stew them in a little soup stock. Serve hot with garnish of hard boiled egg.

26.--Harlequin Sandwiches.

b.u.t.ter slices of both white and Graham bread. Spread each with Neuchatel cheese, chop fine a few English walnuts and sprinkle over. Put a white and a brown slice together.

27.--Pickled Oysters.

Take 1/2 a pt. of white wine and 1/2 a pt. of vinegar, 4 teaspoonfuls of salt, six of whole black pepper, and a little mace. Strain the oyster liquor and add the above ingredients. Boil up once and pour hot over the oysters. Let them stand ten minutes or until cold and then put in a jar and cover tightly.

28.--Calas.

Three gills of soft boiled rice, 1 gill of rice flour, a pinch of salt, 6 tablespoonfuls of sugar, 2 of wheat flour, 3 eggs, a little yeast. Fry quickly.

29.--Potato Puff.

Beat light, two cupfuls of mashed potatoes, add 2 tablespoonfuls of melted b.u.t.ter, salt, pepper, cream, 2 eggs beaten separately; beat all hard. Pile high on a dish; put into the oven to color and become light.

30.--Beef Tongue (FRESH).

Boil a fresh beef tongue, fifteen minutes, skin it. Put in a pot, 1 carrot, 1 onion, thyme, bay leaf, salt and pepper, 2 cloves, gla.s.s of cooking wine, and a little water. Stew 4 hours. Strain out the vegetables and put in a little browned flour.

31.--Salmon Salad.

Take a qt. can of salmon, pick it over carefully, as there are a great many little bones. Season with salt and pepper and a little lemon juice.

Pile neatly on a platter, arrange the tops of boiled asparagus around it and cover with mayonnaise dressing.

NOVEMBER.

1.--Turbot a la Creme.

Take cold cooked bluefish, flake it and pick out the bones. Have ready the following sauce: Rub 2 large spoonfuls of flour, by degrees, into a qt. of milk; mix very smooth; add an onion, several sprigs of parsley, thyme, grated nutmeg, salt, pepper. Boil until it becomes a thick sauce; stirring always. Remove from the fire, add a quarter of a pound of fresh b.u.t.ter; strain through a sieve. Lay a little in the bottom of a pudding dish, then a layer of fish and so on until the dish is full. Sprinkle bread crumbs over the top. Heat and brown in the oven. Do not let it cook.

2.--Oyster Fritters.

Chop fine 25 oysters. Beat 2 eggs very light and add 1 cup of milk, 2 cups of flour, pinch of salt. Beat until free from lumps; add the oysters, and 1/2 a teaspoonful of baking powder. Mix well and drop by spoonfuls into boiling fat; lift out with a skimmer, lay on brown paper and serve very hot.

3.--Chops Masked with Potato.

Broil 6 chops. Cover the meat part of each chop with a spoonful of mashed potato (which has been beaten up with 2 eggs); put into the oven and brown.

4.--Cheese Pudding No. 1.

Grate some cheese, mix it with half as much fine bread crumbs, add 1 beaten egg, a little seasoning and milk enough to make a thick batter.

Turn into a well greased dish and bake 3/4 of an hour.

5.--Meat Pie with Potato Crust.

Cut cold roast beef into thin slices, removing the fat and gristle; cover the bones and tr.i.m.m.i.n.gs with cold water; add a few slices of onion and carrot, and a stalk of celery, if at hand; let simmer several hours; strain off the broth and simmer in it the slices of beef, until they are perfectly tender. Season with salt and pepper, and pour into a baking dish; cover with a round of potato crust in which there is an opening; bake until the crust is done (about 15 minutes).--Janet M. Hill in "Boston Cooking School Magazine."

POTATO CRUST.--Sift together 2 cups of flour, half a teaspoonful of salt, and 2 level teaspoonfuls of baking powder. With the tips of the fingers work in half a cup of shortening, and then 1 cup of cold mashed potatoes; add milk to make a soft dough, turn on to the board, handle as little as possible and pat and roll out to fit the dish.

6.--Indian Trifle.

Mix together 3 tablespoonfuls of rice flour and 3 of finely ground white Indian meal. Scald 3 cupfuls of milk, add then a portion of it to the dry mixture, stir all together and continue to stir over the fire until the milk is very thick. Add 4 tablespoonfuls of sugar, cover and cook slowly for ten minutes; add 5 drops of cinnamon extract, and 1/2 of a cupful of shaved citron and turn into a mould or gla.s.s dish. Serve with a custard sauce.--"Table Talk," Phila.

7.--Shredded Wheat Fish b.a.l.l.s.

Freshen 1/2 a lb. of salt codfish and pick it very fine, add 4 shredded biscuits rolled very fine, a pinch of white pepper, a tablespoonful of b.u.t.ter, and 1 pt. of hot milk. Stir well and let stand 5 or 10 minutes.

Make into b.a.l.l.s, roll in egg and shredded biscuit crumbs. Then drop in hot fat and fry a light brown.

8.--Hoe Cake.

Make a thin batter of corn-meal and milk, add a little melted b.u.t.ter, and a little salt. If sweet milk is used, add a teaspoonful of baking powder; if sour milk 1/2 a teaspoonful of soda. Put a little fat in a frying pan; when hot pour in the batter till 1/2 an inch in thickness; when brown on one side turn. Serve hot.

9.--Canned Salmon Salad.

Take a can of salmon, pick it out carefully and arrange on lettuce leaves with a mayonnaise dressing.

10.--Cheese Polenta.