365 Luncheon Dishes Part 7

Prepare as for salad, only cutting in larger pieces. One tablespoonful of flour, one of b.u.t.ter rubbed together, the yolk of an egg, one teaspoonful of curry powder, salt and pepper and a cupful of cream. Mix and pour over the lobster. To be either baked or stewed.

9.--Rice b.a.l.l.s.

To 1 pt. of boiled rice add, while still hot, 1/2 a cup of thick white sauce, the well-beaten yolk of 1 egg, 1/2 of a teaspoonful of salt, 3 tablespoonfuls of grated cheese and a dash of cayenne. Set aside until cold, then mould into small b.a.l.l.s; dip each one into slightly-beaten egg, roll in fine bread crumbs and fry in smoking hot fat.--From "Table Talk," Phila.

10.--Cod Fish Puffs.

Take 4 cups of mashed potatoes, 3 cups of salt cod fish (which has previously been freshened) picked fine, a small lump of b.u.t.ter and 2 well-beaten eggs; beat all together very light, put into a greased baking dish, cover the top with cracker or bread crumbs and bits of b.u.t.ter; brown in the oven and serve hot.

11.--French Toast.

To 1 egg well-beaten, add 1 cup of milk and a pinch of salt. Dip slices of bread into this mixture, allowing each slice to become very moist.

Brown on a hot-b.u.t.tered griddle, spread with b.u.t.ter and serve at once.

12.--Cheese Scallop.

Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 eggs; add 1 tablespoonful of b.u.t.ter and half a pound of grated cheese; cover the top with grated crumbs and bake until well-browned. Serve with cold tongue.

13.--Lobster a la Mode Francaise.

Pick out the meat of one boiled lobster; cut into small bits. Put four tablespoonfuls of white stock, two tablespoonfuls of cream, a little pounded mace, cayenne and salt into a stewpan. When hot, add the lobster and simmer for six minutes. Serve in sh.e.l.ls. Cover with bread crumbs; place small bits of b.u.t.ter over, and brown.

14.--Beet Salad.

Slice and cut into fancy shapes cold boiled beets; heap them in a salad bowl; cover with a thin sauce tartar. Garnish with young lettuce leaves.

15.--Puree of Dried Beans.

Mash and soak 1 qt. of dried beans in lukewarm water over night. In the morning drain and cover with fresh cold water, boil an hour, drain again; just cover with fresh water; add quarter of a teaspoonful of cooking soda, 1 lb. of ham, a bay leaf, an onion and a carrot; boil until soft. When done, take out the ham and press the vegetables, (onion, carrot and beans) through a sieve. Return them to the kettle, add a tablespoonful of b.u.t.ter and enough milk to make the required thickness. Season with salt and pepper. Let boil once and serve.

16.--Sweetbread Salad.

Take 6 beef sweetbreads, parboil and cut fine. Mix well with mayonnaise dressing, pile on lettuce leaves, garnish with hard boiled egg.

17.--Anchovy Canapes.

Cut stale bread a third of an inch thick and cut out with a small round cutter, and fry a golden-brown in b.u.t.ter or lard; boil two eggs hard, bone and fillet the anchovies and curl two fillets on each piece of toast and fill up the centre with the white of the eggs chopped fine and the yellow rubbed through a sieve.

18.--Beef Bubble and Squeak (ENGLISH).

Fry thin slices of cold roast beef, taking care not to dry them up. Lay them on a flat dish and cover with fried greens. The greens are prepared from young cabbage, which should be boiled until tender, well drained and minced fine and placed until quite hot, in a frying-pan, with b.u.t.ter, a slice of onion and season with salt and pepper.

19.--Planked Shad.

Have a well-seasoned plank about 2 ft. long and 1-1/2 wide, hickory is the best wood. Clean the fish, split it open and tack it to the plank with four good-sized tacks, skin side to the board. Dredge it with salt and pepper. Put the plank before the fire with the large end down. Then change and put the small end down; when done spread with b.u.t.ter and serve just as it is.

20.--Cheese Timbales.

Make a sauce with 2 tablespoonfuls each of b.u.t.ter and flour and half a cup each of thin cream, white stock and milk. Melt in this half a pound of grated cheese, add a dash of salt and paprika and pour over three whole eggs and the yolks of 4 beaten until a spoonful can be taken up.

Turn into b.u.t.tered timbale moulds and bake standing in a pan of hot water (the water should not boil), until the centres are firm. Serve hot with cream or tomato sauce.--Janet M. Hill, in "Boston Cooking School Magazine."

21.--Angels on Horseback.

Cut the required amount of bacon into little squares (large enough to roll an oyster in), sprinkle over each one some finely chopped parsley, lay on the oysters, season with pepper and lemon juice, roll up and fasten with a skewer and fry in b.u.t.ter until the bacon is cooked. Cut stale bread into squares and fry a golden-brown and lay on each slice an oyster. Serve very hot.

22.--Asparagus Omelet.

Boil a bunch of asparagus and when tender cut the green ends into very small pieces, mix them with four well-beaten eggs and add a little salt and pepper. Melt a piece of b.u.t.ter, about two ounces, in an omelet-pan, pour in the mixture, stir until it thickens, fold over and serve with clear brown gravy.

23.--Beef Collops.

Have two pounds of rump steak, cut thin, and divide it into pieces about 3 inches long; beat these with the blade of a knife and dredge with flour. Put them in a frying-pan with a tablespoon of b.u.t.ter and let them fry for three minutes, then lay them in a small stewpan and pour over them the gravy, add a little more b.u.t.ter mixed smooth with a little flour, and a small onion chopped fine, a pickled walnut and 1 teaspoonful of capers. _Simmer_ for ten minutes and serve in a covered dish.

24.--Fried Bananas.

Cut lengthwise 3 bananas, roll them in flour and fry in b.u.t.ter until a light-brown. Serve with cold duck.

25.--Philadelphia Relish.

Mix 2 cups of shredded cabbage, 2 green peppers, cut in shreds or finely chopped, 1 teaspoonful of celery seed, 1/4 of a teaspoonful of mustard seed, 1/2 a teaspoonful of salt, 1/4 of a cup of brown sugar, and 1/4 of a cup of vinegar.--Janet M. Hill, in "Boston Cooking School Magazine."

26.--Beignets Souffles.

Boil 3 ozs. of b.u.t.ter in 1/2 a pint of water and add flour enough to make the mixture stiff enough to leave the sides of the pan, then add the yolks of three eggs and beat the mixture well. When cold, add the whites of the eggs, beaten to a stiff froth, with one dessertspoonful of sugar and a flavoring of vanilla; fry in spoonfuls in hot fat. Serve at once. Grated cheese and cayenne pepper may be subst.i.tuted for the sugar and vanilla.

27.--Waldorf Salad.

Chop equal quant.i.ties of celery and apples, quite fine. Serve on lettuce leaves, with French dressing.