365 Luncheon Dishes Part 9

16.--Fried Corn-Meal Gems.

Pour 1 pt. of _boiling_ water on 1 pt. of corn-meal, add 1 teaspoonful of salt and 1 heaping tablespoonful of sugar. Beat well and set away until morning in a cool place. When ready to use add 2 well-beaten eggs and 1 heaping tablespoonful of flour. Drop by spoonful into boiling fat.

Cook ten minutes.

17.--Scotch Eggs.

Boil 6 eggs for 20 minutes, take the sh.e.l.l off, and when cold cover with the following: Cook 1/2 a cupful of stale bread crumbs and 1/2 a cupful of milk together until a smooth paste. Add 1 cupful of cooked lean ham chopped very fine, salt and pepper, and 1 beaten egg. Mix well and cover the hard boiled eggs with it. Fry in a frying basket in boiling lard for a minute.

18.--Curried Lobster.

Into a saucepan put the meat from a boiled lobster (broken into small pieces) and 1/2 a cup of gravy and 1/2 a cup of cream or milk, and half a blade of mace. Mix 2 teaspoonfuls of curry powder with one teaspoonful of flour and 1 oz. of b.u.t.ter; add this to the lobster and _simmer_ for 1/2 hour. After it is done add a squeeze of lemon juice and a little salt. Serve hot.

19.--Parmesan Fritters.

Boil together 1/4 of a cup of water and 2 ozs. of b.u.t.ter, then shake in 2 ozs. of flour, stirring all the time; it must be well cooked. Add 2 ozs. of grated Parmesan cheese, salt and cayenne, stir well and mix in by degrees 2 well-beaten eggs. Drop this mixture by the spoonful into hot boiling fat and fry a golden brown and serve at once.

20.--Walnut Salad, No. 2.

Crack 1/2 a pound of English walnuts very carefully, to keep them in halves, make little b.a.l.l.s of cream cheese and put half a walnut on each side (like the cream walnut candy) lay them on lettuce leaves, pour a French dressing over and serve with hot toasted crackers.

21.--Benton Beef.

Mix 1 tablespoonful of grated horse radish, 1 teaspoonful of made mustard, 1 teaspoonful of sugar, 4 tablespoonfuls of vinegar; pour over slices of hot roast or broiled beef.

22.--Rice Border with Creamed Fish.

Put one cupful of rice on to boil in 3 cupfuls of water. When it has been boiling for half an hour, add 2 tablespoonfuls of b.u.t.ter and a teaspoonful of salt. Let it just simmer for an hour. Mash it fine with a spoon and add 2 well-beaten eggs, and stir for 5 minutes. b.u.t.ter a border mould and fill with the rice. Put in the oven for a few minutes.

Turn out on a hot dish and fill the centre with creamed fish.

23.--Wigs.

A lb. of flour, 1/4 of a lb. of b.u.t.ter, 2 ozs. of sugar, 3 eggs, 1/2 a pint of milk, 1/2 a gill of yeast. Melt the b.u.t.ter and sugar in the milk and mix several hours before baking. Bake in m.u.f.fin rings.

24.--Orange Marmalade Sandwiches.

Spread orange marmalade on b.u.t.tered bread. Put four slices on top of each other. Put under a weight and when well pressed trim off the crusts and cut down in thin slices so they will look like jelly cake.

25.--Fish Salad.

Take cold baked or boiled fish. Pick into small pieces. Cover with mayonnaise dressing. Garnish with sliced cuc.u.mber and serve.

26.--Creme de Fromage.

Take 2 tablespoonfuls of grated Parmesan cheese and 2 scant ones of cream, a little cayenne and salt. Mix into a smooth cream and spread on rounds of thin puff paste; double it over, press the edges well together, dip them in egg and chopped vermicelli; fry in boiling fat.

Serve very hot.

27.--Cauliflower au Gratin.

Boil a cauliflower, drain well and put it on a round platter. Make the sauce. Melt 1 oz. of b.u.t.ter, add 1 oz. of flour and a cupful of milk, and boil; sprinkle in 2 ozs. of grated Parmesan cheese, cayenne and salt to taste. Press the cauliflower together, pour the sauce over, sprinkle a little more cheese on top and put into the oven to brown.

28.--Franklin Eggs.

Take out the yolks from four hard boiled eggs. Pa.s.s them and 8 olives and 4 red chillies through a wire sieve; add a little salt. Put this paste back into the whites of the eggs which have been cut lengthwise.

Serve on fried bread; hot or cold.

29.--Savory Tomatoes.

Take three large tomatoes and cut them in halves, take out the insides and mix thoroughly with two tablespoonfuls of bread crumbs, 1 tablespoonful of grated cheese, a gill of cream, 1/2 a teaspoonful of sugar, salt and cayenne to taste. Fill the tomatoes with this and on top of each piece put a thin slice of bacon. Put into the oven to cook and when the bacon is done, serve each one on a thin slice of toast.

30.--Rhubarb Puffs. One cupful of finely-chopped rhubarb, 1 cupful of sugar, 2 tablespoonfuls of b.u.t.ter, 1 teaspoonful of baking powder, 1/4 of a cupful of milk, 2 eggs, sufficient flour to make a thick batter; cream the b.u.t.ter and sugar, add the well-beaten eggs, the milk, flour, rhubarb and baking powder. Half fill well-greased cups and steam 1/2 an hour.

SAUCE.--Cream together 1/2 a cup each of b.u.t.ter and powdered sugar, then add by degrees one beaten egg, beating until perfectly smooth. The last thing before serving stir in 3 tablespoonfuls of boiling water.--"Table Talk," Phila.

JULY.

1.--Cherry Salad.

Take large ripe cherries, stone them and lay them on young lettuce leaves. Sprinkle over them finely chopped blanched nuts, almonds or English walnuts. For the dressing use 2 tablespoonfuls each of lemon and orange juice.

2.--Italian Asparagus.

Boil 1 bunch of asparagus, when cooked lay one layer of the tender part in a baking dish, sprinkle over grated cheese, then another layer of asparagus, so on until the dish is full. Pour over this 2 tablespoonfuls of melted b.u.t.ter, a little onion juice. Cover with a layer of fine dried bread crumbs. Bake a light brown.

3.--Cherry Fritters.

Remove the stems and stones from some ripe cherries. Roll each one in the white of an egg, beaten with a tablespoonful of water; then in chopped blanched almonds; dip them one by one in a thick fritter batter, arrange in a frying basket and plunge into very hot fat. When brown, remove, drain on blotting paper and serve on a folded napkin.--"Table Talk," Phila.