365 Luncheon Dishes Part 10

4.--Tomato Ice Salad.

Into a saucepan put 1 white onion sliced, and 1 qt. of sliced tomatoes, 1/4 of a green pepper, 1 sprig of parsley, 4 cloves and a teaspoonful of sugar, salt and pepper to taste. Cook all together until the onion is tender. Then strain through a fine sieve to remove all the seeds. Let it cool, then pour into a mould and freeze. Serve on lettuce leaves, with mayonnaise dressing.

5.--Calf's Brains on Toast.

Boil the brains of a calf, and chop them up with 2 ozs. of ham, 2 gills of cream, salt and cayenne. Serve on fried toast with fried bread crumbs on top of each.

6.--Ham and Asparagus.

Take equal quant.i.ties of cooked asparagus, cut into bits, and cold cooked ham cut into small cubes. For each cup of material make a sauce of 2 tablespoonfuls each of b.u.t.ter and flour, a cup of the liquid in which the asparagus was cooked, a teaspoonful of lemon juice with salt and nutmeg to taste. Add 2 beaten eggs, also the ham and asparagus. Turn into small b.u.t.tered cups, cover the tops with b.u.t.tered cracker crumbs and bake in the oven until a golden brown.--Janet M. Hill, in "Boston Cooking School Magazine."

7.--Strawberry Jelly.

Soak 1/2 box of gelatine in 1/2 a cupful of cold water until soft. Add 1/2 a cupful of boiling water. Crush 1 qt. of strawberries and strain out the juice. Add to it 1 cupful of sugar and the juice of 1 lemon. Add this syrup to the hot gelatine. Strain through a flannel bag and mould in a porcelain dish. Serve with whipped cream.--From "Good Housekeeping."

8.--Spring Salad.

Arrange lettuce leaves on a round platter, pile neatly in the centre a dozen red radishes sliced thin with the red peel left on. Around these a row of sliced hard boiled eggs, then a row of sliced cold boiled beets; pour a French dressing over all.

9.--Normandy Shrimps.

Sh.e.l.l 1 pt. of shrimps. Into a stewpan put one oz. of b.u.t.ter and when melted add 1 tablespoonful of ground rice, and 1/2 a pt. of milk. Stir until smooth, then add the shrimps. When boiling hot pour over toast and serve.

10.--Sardine Sandwiches.

Take half a box of sardines, remove the bones and skin, mash to a paste, spread on b.u.t.tered bread. Squeeze a little lemon juice on each. Put two together and serve with dressed lettuce.

11.--Shredded Wheat Biscuit and Apples.

Wash, pare and cook in three cups of water, 6 apples, until tender. Dip the tops of 6 shredded wheat biscuits in 1 pt. of milk, strain them and shape into 6 cups. When the apples are tender remove to a colander to drain, then put one in each of the shredded wheat cups. Add to the water in which the apples were cooked 1 cup of sugar and 1/4 box of pink gelatine which has previously been soaked in 1/4 cup of cold water, and the grated rind and juice of a lemon; let cook until reduced one third.

Turn this mixture over the apples until the cups are filled. When cold turn out and serve with cream.

12.--Guava and Cheese Sandwiches.

b.u.t.ter twelve slices of bread; spread six of them with guava jelly and the other six with cream cheese. Put a guava and a cream cheese together. Press them and trim the edges.

13.--Veal Loaf.

Chop fine, 3-1/2 lbs. of veal and 1 lb. of fat pork. Mix well with 4 soda crackers rolled fine, 3 well-beaten eggs, 1 tablespoonful of salt, 1 oz. of pepper, 1 nutmeg and a small piece of b.u.t.ter. Make it into a loaf, and bake without water. Quick heat at first. A little grated lemon peel is an improvement.

14.--Fig Sandwiches.

Cook twelve figs in as little water as possible. When tender drain dry.

Chop the figs fine, spread on slices of b.u.t.tered bread. Put two together. Press them and trim.

15.--Fried Green Tomatoes.

Slice green tomatoes in thin slices, roll in flour. Heat and b.u.t.ter the griddle, fry the slices on it and when cooked sprinkle with powdered sugar. Serve with fish.

16.--Okra and Corn Frica.s.see.

In a skillet melt and heat 1/2 of a cupful of lard or bacon fat. When smoking turn in 1 pt. of sliced okra and stir occasionally until it begins to color. Add three cupfuls of sliced raw corn and when it is lightly browned pour off nearly all the fat. Dredge in 1 tablespoonful of flour, stir until it is absorbed, then add 2/3 of a cupful of milk and stir occasionally for 15 minutes, seasoning to taste.--From "Table Talk," Phila.

17.--Boiled Cuc.u.mber Salad.

For those who cannot eat raw cuc.u.mbers a very nice salad is made by peeling and then boiling until tender, the cuc.u.mbers. When icy cold slice thin, lay the slices on lettuce leaves and pour a mayonnaise dressing over. Garnish with a few round, red radishes.

18.--Frozen Pudding.

A quart of milk, 1 tablespoonful gelatine dissolved in a little of the milk, 4 eggs, a pinch of salt, a cup of sugar, a wine-gla.s.s of wine, a lb. of English walnuts and a lb. of figs; make a custard of the milk and eggs and the gelatine, strain into a bowl and freeze. Vanilla may be used instead of wine.

19.--Lobster Salad.

Pick the meat from a boiled lobster, break up into small pieces, mix with a French dressing, pile neatly on lettuce leaves, and cover over with mayonnaise dressing.

20.--Strawberry Puffs.

Mix well 1 pt. of flour, 2 level teaspoonfuls of baking powder and a little salt. Make into a soft dough with milk, about 1 cupful. Put a spoonful of the dough into well-greased cups, then a spoonful of strawberries, then another of dough. Steam for 20 minutes. Turn out onto a platter and serve with strawberry sauce.

SAUCE.--Cream 2 tablespoonfuls of b.u.t.ter, add gradually 1 cupful of powdered sugar and a little lemon juice. Beat in as many crushed berries as the mixture will hold and serve cold or melt over hot water and serve hot.--From "Good Housekeeping."

21.--Mushroom Toasts.

Fry rounds of bread crisp, and cover with the following: Mince 12 large mushrooms fine, add pepper and salt, 1/2 a gill of cream and stew until tender. When cooked heap the mushrooms high on the rounds of toast; sprinkle Parmesan cheese over each, brown and serve very hot.

22.--Dutch Sauce and Cold Meat.

Beat up the white of an egg, with salt and pepper, a spoonful of chopped parsley, a small onion and a teaspoonful of olive oil. Beat well and add a spoonful of tarragon vinegar. Serve with cold meat.

23.--Cream of Chicken Sandwiches.