365 Luncheon Dishes Part 8

28.--Beef Rissoles.

Mince a pound of cold beef fine and mix with this three-quarters of a pound of bread crumbs, seasoned with salt and pepper and 1 teaspoonful of minced lemon peel. Make all into a thick paste with one or two eggs, form into b.a.l.l.s and fry a golden-brown. Garnish with parsley and serve a brown sauce with them.

29.--Potatoes Cooked in Stock.

Pare and slice six large potatoes, put in a saucepan, cover with stock, season, cook until potatoes are tender, add tablespoon b.u.t.ter and the same of chopped parsley. Stir carefully and serve with cold meat.

30.--Spanish Rice.

Boil 1/2 a lb. of rice. Dry it well and fry it with a little b.u.t.ter until lightly browned. Stir into it two large toasted tomatoes and a tablespoonful of grated cheese. Season with pepper and salt. Serve very hot.

31.--Clam Chowder.

Take 1 qt. of clams and chop them fine. Fry two slices of salt pork in an iron pot. When the fat is fried out, take the brittle out, put into the fat 2 slices of onion, then a layer of sliced potatoes, then a layer of chopped clams, sprinkle well with salt and pepper, then a layer of onion, then the bits of fried pork, cut into small pieces, add a layer of broken crackers. Do this until all is used. Then add the clam liquor and enough water to cover. Cook 20 minutes. Add 2 cups of hot milk just before serving. Use for this 6 large crackers, 1 onion, 6 potatoes, 1 qt. clams.

JUNE.

1.--Stuffed Fillets of Flounders.

Take fillets from a flounder weighing 2-1/2 lbs., season with salt and pepper, and a few drops of onion juice, if desired. Spread on one half of each fillet a tablespoonful of mashed potato (about 1 cup should be prepared) mixed with the beaten yolk of an egg, and seasoned with 1 tablespoonful of b.u.t.ter, 1/4 of a teaspoonful of salt and a dash of pepper. Fold the other half of each fillet over the potato, cover with crumbs, dip in the white of egg beaten with 2 tablespoonfuls of water, and again cover with crumbs and fry in deep fat. Drain on soft paper, then insert a short piece of macaroni in the pointed end of each fillet and cover this with a paper frill. Garnish and serve with tomato sauce.--Janet M. Hill, in "Boston Cooking School Magazine."

2.--Mutton Stew with Canned Peas.

Cut a breast of mutton into small pieces; dredge with flour and saute to a golden brown in drippings or the fat of salt pork; cover with boiling water and let simmer until tender, seasoning with salt and pepper during the latter part of the cooking. Take out the meat, skim off the fat and add one can of peas drained, reheated in boiling water, and drained again; add more seasoning, if needed, and pour over the mutton on the serving-dish.--Janet M. Hill, in "Boston Cooking School Magazine."

3.--Potato Souffle.

Bake 4 large potatoes; when soft scoop out the inside and rub through a fine sieve. Boil an oz. of b.u.t.ter and a quarter of a pint of milk; add the yolks of three eggs, one by one, beating well together with a wooden spoon. Beat the whites of the eggs and a pinch of salt in another dish, mix all together carefully, and bake in a well-greased tin, in a hot oven until it rises well, and is a pale brown in color. The tin should be only 1/2 full. If it is desired for a dessert add 15 drops of vanilla, and sugar to taste.

4.--Stewed Kidney with Macaroni.

Take 3 kidneys, skin them, remove the fat and cut into thin slices, season with salt, cayenne, and minced herbs; fry on both sides in b.u.t.ter, then stew in 1/2 a pt. of gravy flavored with tomatoes. Turn in a dish and cover the top with 2 ozs. of boiled macaroni; sprinkle some Parmesan cheese over the top and brown.

5.--Hot Ham Sandwiches.

Spread bread cut for sandwiches with chopped ham, season with a little made mustard and press together in pairs. Beat an egg, add 1/2 a cup of rich milk, and in the mixture soak the sandwiches a few moments. Heat a tablespoonful of b.u.t.ter, and in this brown the sandwiches, first on one side and then on the other. Drain on soft paper and serve at once.--Janet M. Hill, in "Boston Cooking School Magazine."

6.--Friars' Eggs.

Cook 1/3 of a cupful of stale bread-crumbs in 1/3 of a cupful of milk to a smooth paste. Add to it 1 cup lean ham, chopped fine, 1 teaspoonful made mustard, 1/2 a saltspoonful cayenne pepper, and mix smooth with 1 raw egg. Remove the sh.e.l.ls from 6 hard-boiled eggs, and cover them with this mixture. Fry in hot fat until brown, drain, and serve hot or cold on a bed of parsley.

7.--Lobster in a Chafing Dish.

Cut a small boiled lobster into small pieces, pour over them four tablespoonfuls of lemon juice, add salt and pepper, and mix well. Melt 2 tablespoonfuls of b.u.t.ter in the chafing dish, add the lobster and serve hot.

8.--Asparagus a l'Indienne.

Make a curry sauce as in curried macaroni, and heat in it a cup of asparagus tips. Serve with sippets of toast.--Janet M. Hill, in "Boston Cooking School Magazine."

9.--Chicken Short-cake.

Mix 2 teaspoonfuls of baking powder with 1 pt. of flour. Rub it into a half cup of b.u.t.ter, add 1 cup of sweet milk. Bake quickly. Have prepared nice pieces of cold chicken, heat with gravy or a little soup stock, season well. Add some chopped parsley, pour over the short-cake and serve at once.

10.--Newport Tea Cakes.

Sift together 3 cups of sifted flour and a teaspoonful of salt. Beat the yolks of three eggs until very light, add 1 pt. of milk and stir into the dry ingredients. Then beat the whites of three eggs, beaten dry.

Bake in small b.u.t.tered tins in a very hot oven.--Janet M. Hill, in "Boston Cooking School Magazine."

11.--Veal and Tomato Salad.

Take thick slices of cold veal and remove all the fat. Cut into dice, chop up tomatoes in the same sized pieces. Mix well and cover with mayonnaise.

12.--Fried Lobster.

Take the meat out of a boiled lobster in large pieces. Dip each piece in egg, then in bread-crumbs. Fry in deep, hot fat. Serve with tartar sauce.

13.--Crab Salad.

Boil 6 crabs, pick the meat out carefully, arrange a head of lettuce on a round platter. Put the crab meat in the centre, cover with mayonnaise dressing.

14.--Tongue Toast.

Mince cold boiled tongue fine; mix it well with cream and to every 1/2 pint of the mixture allow the well-beaten yolks of 2 eggs; place over the fire and let it simmer a few minutes. Serve on hot b.u.t.tered toast.

15.--Spanish Potatoes.

Take two cups of mashed potato, form into b.a.l.l.s, dip them into beaten egg, then into bread crumbs; fry in deep fat, stick a piece of the green stem of parsley into each one.