365 Luncheon Dishes Part 14

16.--Tongue Squares.

Fry squares of bread, sprinkle grated Parmesan cheese on them, season highly with pepper and salt. Pile grated tongue in a pyramid on each square. Serve either hot or cold.

17.--Cheese Straws.

Grate 2 ozs. of cheese, and mix well with 2 ozs. of b.u.t.ter, 2 ozs. of flour, 2 ozs. of bread crumbs, season with cayenne and salt to taste.

Roll out very thin and cut into strips 1/4 of an inch wide and 6 long.

Lay on a b.u.t.tered tin and bake brown.

18.--Cinnamon Wafers.

One cup of b.u.t.ter, 2 cups of sugar, 4 of flour, 3 eggs, a cup of sweet milk or, better, sour milk with a teaspoonful of soda dissolved in it.

Spread with a spoon thin on tin sheets either in small cakes or one large one, which can be cut after baking. When half baked, draw to the front of the oven and sift granulated sugar mixed with cinnamon over them.

19.--A Pretty Salad.

Boil six young beets, and when cooked, scoop out the centres and fill with asparagus tips which have been soaked in French dressing. Make a mayonnaise dressing, spread it evenly on a round dish, sink the beets into it, and garnish with young lettuce leaves.

20.--Gatineau Trout (BAKED).

Make a stuffing of fine bread crumbs, parsley or thyme, b.u.t.ter, salt and pepper. Have the fish carefully dried and cleaned, put in the stuffing and sew it up. Bake 20 minutes to half an hour. Baste well with drippings and serve with a garnish of parsley.

21.--Southern Corn Pone.

Sift a qt. of white corn-meal and add a teaspoonful of salt; pour on enough cold water to make a mixture that will squeeze easily through the fingers. Work to a soft dough. Mould into oblong cakes an inch thick at the ends, and a little thicker in the centre. Slap them down on the pan and press them a little to show the marks of the fingers. Bake in a hot oven 20 minutes.

22.--Valentia Rice.

Chop fine 2 onions, fry in half a cup of rendered bacon. Do not let them burn. Take six tomatoes, pare, cut fine. Add to the onions and fry until done. Take two cups of rice, wash and put into a saucepan, pour the mixture over, and add as much water as will boil the rice well; then add two seeded green peppers, cut in quarters, salt to taste and boil until rice is soft. Take out the ends of the peppers. Serve with cold meat.

23.--Stewed Black Fish.

Take a four-pound fish; throw a little salt over it to harden it, and let it stand an hour. Score and brown it upon a b.u.t.tered gridiron. Lay it upon a strainer with some fresh mushrooms, a white onion sliced, a sprig of parsley, a few pepper corns, four cloves, a little mace, a pinch of cayenne, the juice and grated rind of a lemon, a pint of claret, and one of water. Cover the kettle well, simmer slowly, and when done, lift the fish gently and strain the sauce over it, laying the mushrooms around it.

24.--Alpine Eggs.

b.u.t.ter a shallow tin and line it with thin slices of cheese, break over this five eggs, being careful not to break the yolks, and season with salt and pepper. Grate a little cheese and chop fine a few sprigs of parsley, mix and sprinkle over the top, put a few bits of b.u.t.ter over it and bake in a quick oven ten minutes.

25.--Blanquette of Chicken.

One pt. of cold chicken cut into small dice, 1/2 a cup of stock, 1/2 a cup of milk, 1 tablespoonful of flour, 1 of b.u.t.ter, yolks of 2 eggs. Rub the b.u.t.ter and flour smooth and put into a frying pan. Add the stock, milk and season with salt and pepper, stir until it boils; then add the chicken and stand over a moderate fire until hot. Take it from the fire and add the well-beaten yolks; do not let it boil after the eggs are added. Serve at once.

26.--Chestnut Soup.

Peel 1 qt. of large chestnuts and blanch them in hot water. Drain and rub off the inner skin and cook until tender in good stock, drain and rub them through a fine sieve. Add more stock and season with mace, cayenne and salt, and stir until it boils, then add 1/4 of a pint of cream. Serve at once.

27.--Eels with Tartare Sauce.

Cut the eels into four-inch pieces. Let them stand in boiling water for 5 minutes, drain, season, dip in egg and bread crumbs and fry in hot fat. Serve with tartare sauce.

28.--Lunch Sandwiches.

b.u.t.ter slightly, slices of white bread. Chop fine four stalks of celery, and the same quant.i.ty of cold meat. Make a mayonnaise dressing, stir it into the meat and celery, spread on the bread; put a plain slice of bread and b.u.t.ter on top.

29.--Bread Dumplings.

Soak stale bread in cold water for 15 minutes, then squeeze as dry as possible. To each pt. add 2 tablespoonfuls of milk, 1 well beaten egg, 2 tablespoonfuls of melted b.u.t.ter, 1/2 of a teaspoonful of salt and the same of sugar and sufficient flour to make of such consistence that the mixture will not fall apart when a small spoonful is dropped into boiling water. Have the water slightly salted and boiling hard. Test a spoonful of the mixture. When of the right consistency drop a number of spoonfuls at a time into the water and cook for 5 minutes. Lift out with a skimmer and arrange in a dish, keeping them hot over water until all are done.--"Table Talk," Phila.

30.--Chopped Ham and Egg.

Chop fine cold cooked ham. Toast and b.u.t.ter some slices of bread, spread the ham on the toast, put them in the oven for 3 or 4 minutes. Beat 4 eggs in a cup of milk, season with salt and pepper. Put 2 tablespoonfuls of b.u.t.ter in a saucepan, pour in the beaten eggs and stir over the fire until thick but do not let it boil. Pour the eggs over the ham and serve.

OCTOBER.

1.--Potato Croquettes.

Four mashed potatoes, season highly with pepper and salt, b.u.t.ter and chopped parsley. Beat very well. Roll into b.a.l.l.s, egg and bread crumb them and fry in boiling lard.

2.--Brown Apple Sauce for Cold Pork.

Put 1/2 a pt. of gravy in a saucepan with 5 pared, cored and quartered apples. Simmer gently, until tender; beat to a pulp, season with cayenne and serve with cold roast pork.

3.--Cod Cutlets.

Make the following sauce and simmer the fish cutlets in it. One cupful of stock, pepper, salt, parsley, onion, a little lemon juice and a gla.s.s of sherry. Thicken with browned flour. Heat the cutlets slowly, do not let them boil.

4.--Crumb Griddle Cakes.