365 Luncheon Dishes Part 2

6.--Liver Rolls.

Have 1/2 a lb. of calf's liver cut in thin slices, parboil for 5 minutes, wipe each piece dry, lay a thin slice of bacon on each slice of liver, season with salt and pepper, roll up and fasten with a wooden toothpick, dredge with flour and fry until done in bacon fat or drippings. When done take out the rolls and thicken the gravy with a little brown flour. If there is not gravy enough add a little boiling water. A teaspoonful of mushroom catsup added to the gravy is an improvement or a squeeze of onion juice.

7.--A Box of Chestnuts.

Sh.e.l.l 1 qt. of chestnuts and cover with boiling water; leave them for fifteen minutes, then rub off the brown skins. Put them into a saucepan, cover them with soup stock and let them boil 1/2 an hour; when done, drain. Save the stock. Into a frying pan put 1 tablespoonful of b.u.t.ter and when melted add 1 of flour; cook until browned, then add the stock and stir until it boils; add salt and pepper to taste. Lay the chestnuts in a box made of fried bread and pour the sauce over.

To make the box, take a loaf of bread, cut off the crust and leave the sides as smooth as possible. Cut out the centre, leaving a box shaped piece. Fry this in deep fat.

8.--Curried Hare.

Clean and cut the hare or rabbit as for frica.s.see. Simmer slowly in just enough water to cover, add a thickening of 1 tablespoonful each of b.u.t.ter and flour, season with salt, pepper, and 1 tablespoonful of curry powder.

9.--Scrambled Eggs with Shad Roes.

When you have shad for dinner scald the roes ten minutes in boiling water (salted), drain, throw into cold water, leave them there three minutes, wipe dry, and set in a cold place until you wish to use them.

Cut them across into pieces an inch or more wide, roll them in flour, and fry to a fine brown. Scramble a dish of eggs, pile the roes in the centre of a heated platter, and dispose the eggs in a sort of hedge all around them.--From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.

10.--Chicken in Celery Sauce.

Take the roots of a bunch of celery, clean and cut it into small pieces, put them into a saucepan and cover with cold water, about a pint, stew slowly and when tender put through a vegetable press. Into a saucepan put 1 tablespoonful each of flour and b.u.t.ter. When melted and rubbed smooth add 1/2 a cup of milk and the celery. Stir well and when it boils add salt and pepper. Have 1 pt. of cold chicken cut into dice, and add them to the boiling sauce when all is hot. Serve with toast points.

11.--Fig Ice Cream.

Put 3-1/2 cupfuls of milk in a double boiler and as soon as it comes to a boil stir in two tablespoonfuls of corn-starch that has been mixed with 1/2 a cupful of cold milk. Cook for ten minutes. Beat together 3 eggs and a cup and a half of sugar. Pour the cooked corn-starch and milk on this, stirring all the time. Put back again on the fire, and add 1 tablespoonful of gelatine which has been dissolved in 4 tablespoonfuls of cold water. Cook three minutes. Set away to cool. When cold add 1 pt.

of cream and 1 tablespoonful of vanilla and freeze. When the mixture has been freezing for ten minutes, take off the cover and add 2 cupfuls of chopped figs. Cover again and freeze hard.

12.--Souffle Biscuit.

Rub 4 ozs. of b.u.t.ter with a qt. of wheat flour, add a little salt. Make it into a paste with 1/2 a pt. of milk. Knead it well: roll it as thin as paper. Cut it out with a tumbler, and bake brown.

13.--Fish Chowder.

Put 1/4 of a lb. of bacon into a frying pan with 1 onion sliced; fry a light brown. Into a saucepan put a layer of potatoes, a layer of fish, then a few slices of the onion and bacon, then season. Continue until all has been used. Add 1 qt. of water, cover and let simmer 20 minutes without stirring. In a double boiler put 1 pt. of milk and break into it 6 water crackers; let it stand a few minutes then add to the chowder.

Let it boil up once and serve. Use 3 lbs. of chopped fish and 3 potatoes for this.

14.--Cold Duck and Chestnut-Border.

Arrange slices of cold duck on a platter. Sh.e.l.l and blanch 1 qt. of chestnuts, then boil until soft, drain and put them through a colander.

Add a tablespoonful of b.u.t.ter, salt and pepper to taste, arrange around the cold duck. Garnish with olives or bits of red currant jelly.

15.--Oysters with Madeira Sauce.

Into a saucepan put 2 tablespoonfuls of b.u.t.ter and 1 of flour, 1/2 a cup of milk, a teaspoonful of salt and a dash of cayenne. Stir until smooth, then add 25 oysters that have been washed and drained. When cooked take from the stove and add 2 tablespoonfuls of Madeira wine.

16.--Chicken Fritters.

Season well, pieces of cold roast chicken. Make a fritter batter, stir the pieces in. Drop by spoonfuls into boiling fat. Lemon juice added to the seasoning is an improvement.

17.--Baked Rice Cake.

One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about 1/2 a pt. of flour just sufficient to hold it together. Put into a deep pan and bake 1/2 an hour.

18.--Cheese and Tomato Rarebit.

(Chafing Dish.)

Put a tablespoonful of b.u.t.ter in the blazer and let the melted b.u.t.ter run over the bottom. Then add 2 cups of cheese grated or cut into dice.

Stir until melted, then add the yolks of 2 eggs, beaten and diluted with 1/2 a cup of tomato puree, 1/4 of a teaspoonful each of soda, salt, and paprika. Stir constantly until the mixture is smooth, then serve on bread toasted upon but one side.--Janet M. Hill in "Boston Cooking School Magazine."

19.--Onion Souffle.

Cook 3 tablespoonfuls of flour in four of b.u.t.ter; add 1/2 a cup of milk, season with salt and pepper. Mix this with 1 cupful of cooked onions put through a sieve; add three eggs beaten very light. Turn into a baking dish and stand in a pan of hot water. Bake 1/2 an hour.

20.--Hungarian Chicken.

Joint a fowl as for frica.s.see; put it on the fire in enough cold water to cover it; bring it to a boil slowly, and cook until tender. Unless the chicken is quite young this should require from 2 to 3 hours. When it has been simmering about an hour put in a sliced onion, 2 stalks of celery, 3 sprigs of parsley, and a teaspoonful of paprika. When the chicken is done, arrange it in a dish, add to the gravy salt to taste and the juice of 1/2 a lemon and pour it over the chicken.--From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.

21.--Bean Croquettes.

Soak 1 qt. of white soup beans over night. In the morning, drain, cover with fresh cold water, bring to a boil, drain, and cover with 1 qt.

boiling water; boil slowly for about an hour. When the beans are tender press through a sieve then add 1 tablespoonful of vinegar, 2 of mola.s.ses, 2 of b.u.t.ter, salt and cayenne to taste, let the mixture get cold, when form into croquettes, dip in egg and in bread crumbs and fry in boiling fat.

22.--Potato b.a.l.l.s.

Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then add 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2 tablespoonfuls of cream or milk, 1 tablespoonful of b.u.t.ter; mix well, form into small b.a.l.l.s, and egg and bread crumb them. Fry in deep fat.

23.--Bologna Sandwich.

Take off the skin from a bologna sausage. Rub to a paste. Spread slices of rye bread with b.u.t.ter and if liked, a little French mustard, then a layer of the bologna. Put two slices together.