Edward Alfred Pollard.

365 luncheon dishes : a luncheon dish for every day in the year online

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pepper, salt and chopped parsley.

30 Potato and Meat Puffs.
Take i cup cold meat, chopped fine, and
season with salt and pepper. Make a paste
with i cup of mashed potato and i egg, roll
out with a little flour, cut it round with a
saucer, put the meat on i half, fold it over
like a puff, pinch the edges together in scal-
lops, fry a light brown.



i. Kedgeree, (Fisn).
Take equal parts of cold fish (free from
skin and bone) boiled rice and some hard
boiled eggs. Chop the fish and eggs ; mix
with the rice, add bits of butter, about a
tablespoonful in all, season with salt and
pepper, and a sprinkle of curry powder.
Warm in a saucepan and serve as hot as pos-

2. Veal Eggs in a Nest a la Turin.

Mince cold veal, season to taste, and wet
slightly with a good gravy. To each cupful
allow a tablespoonful of finely minced
blanched almonds, or the same quantity of
chopped mushrooms. Bind the mixture with
a beaten egg, stir over the fire one minute
and set aside to cool. Flour your hands and
form into balls the size and shape of an egg ;
let them get cold, roll in egg and cracker-


dust and fry in deep fat. Arrange upon a
platter a border of spaghetti, boiled tender in
salted water and drained. Butter plentifully
and pour carefully over it a cupful of strained
tomato sauce. Heap the eggs in the centre.
From "The National Cook Book," by
Marion Harland and Christine Terhune

3. Baked Cheese and Rice.

Make a white sauce with one heaping
tablespoonful each of flour and butter, */$ of
a teaspoonful of white pepper and i cupful
and a half of milk. In a deep baking dish
place alternate layers of rice, sauce, and
grated cheese, having the last layer cheese.
Place in a hot oven until brown. From
"Table Talk, 1 ' Phila.

4. Stewed Trout.

Wash and wipe the fish dry. Lay it in a
saucepan with half an onion; cut in thin
slices, parsley, two cloves, i blade of mace,
two bay leaves, thyme, salt and pepper, i
pint of meat stock, a glass of claret or port
wine. Simmer gently for ^ an hour. Take
out the fish, thicken the gravy with a little


flour and batter rubbed together. Stir for
five minutes. Pour over the fish and serve.

5. Squash Griddle Cakes.
Mix i pt. of flour, i teaspoonful of baking
powder, i teaspoonful of salt, and 2 table-
spoonfuls of sugar together ; sift them ; add
2 well-beaten eggs, a pint of milk, and 2
cupfuls of boiled squash that has been
strained. Beat until light. Bake on the
griddle or add a little more flour and bake in
muffin rings.

6. Jellied Chicken. '

Take a fowl, cut it up in joints, and put it
in a saucepan with enough water to cover it,
a pinch of mace, a teaspoonful of salt and a
little pepper. Let it stew until the meat will
leave the bones. Then take the meat out,
remove the bones and arrange the meat nicely
in a mould. Season the liquor with a little
more salt and pepper and dissolve in it % of
an ounce of gelatine. Pour over the chicken.
The mould may be lined with slices of hard
boiled egg.

7. Jambalayah (A CREOLE DISH).
Take i large cupful of cold meat, i of


boiled rice and i of stewed tomatoes. Let
these cook well, season highly ; fill a baking
dish, cover with crumbs and bits of butter,
and brown in the oven.

8. Lobster (SOUTHERN WAY).
Prepare as for salad, only cutting in larger
pieces. One tablespoonful of flour, one of
butter 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 Balls.

To i pt. of boiled rice add, while still hot,
y 2 a cup of thick white sauce, the well-
beaten yolk of i egg, ^ of a teaspoonful of
salt, 3 tablespoonfuls of grated cheese and
a dash of cayenne. Set aside until cold,
then mould into small balls; 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 but-
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 butter ; brown in the oven and
serve hot.

ii. French Toast.

To i egg well-beaten, add i cup of milk
and a pinch of salt. Dip slices of bread
into this mixture, allowing each slice to be-
come very moist. Brown on a hot-buttered
griddle, spread with butter and serve at

12. Cheese Scallop.

Soak i cup of dry bread crumbs in fresh
milk. Beat into this 3 eggs ; add i table-
spoonful of butter 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 shells.
Cover with bread crumbs ; place small bits
of butter 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 i 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 cook-
ing soda, i Ib. 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 tablespoon-
ful of butter 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

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 butter 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 butter, a
slice of onion and season with salt and



19. Planked Shad.
Have a well-seasoned plank about 2 ft.
long and i J^ 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
butter and serve just as it is.

20. Cheese Timbales.
Make a sauce with 2 tablespoonfuls each
of butter 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 but-
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 butter 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
butter, 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 butter and let them
fry for three minutes, then lay them in a
small stewpan and pour over them the gravy,
add a little more butter mixed smooth with a


little flour, and a small onion chopped fine,
a pickled walnut and i 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 butter 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, i
teaspoonful of celery seed, ^ of a teaspoon-
ful of mustard seed, ^ a teaspoonful of salt,
^ of a cup of brown sugar, and j^ of a cup
of vinegar. Janet M. Hill, in "Boston
Cooking School Magazine. "

26. Beignets Souffles.

Boil 3 ozs. of butter in y? 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 substituted for the
sugar and vanilla.

27. Waldorf Salad.

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

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 i
teaspoonful of minced lemon peel. Make all
into a thick paste with one or two eggs, form
into balls and fry a golden-brown. Garnish
with parsley and serve a brown sauce with

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
butter and the same of chopped parsley.
Stir carefully and serve with cold meat.


30. Spanish Rice.
Boil y 2 a Ib. of rice. Dry it well and fry
it with a little butter 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 i 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, i onion, 6 potatoes, i qt.



I. Stuffed Fillets of Flounders.
Take fillets from a flounder weighing 2^
Ibs., 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 i cup should be pre-
pared) mixed with the beaten yolk of an egg,
and seasoned with i tablespoonful of butter,
^ of a teaspoon ful 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 butter 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 ^
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 butter, then stew in y 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 y z a cup of rich milk, and in
the mixture soak the sandwiches a few mo-
ments. Heat a tablespoonful of butter, 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 y$ of a cupful of stale bread-crumbs

in y$ of a cupful of milk to a smooth paste.

Add to it I cup lean ham, chopped fine, i

teaspoonful made mustard, ^ a saltspoonfu)



cayenne pepper, and mix smooth with i raw
egg. Remove the shells 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 tablespoon fuls
of lemon juice, add salt and pepper, and mix
well. Melt 2 tablespoon fuls of butter in the
chafing dish, add the lobster and serve hot.

8. Asparagus a 1'Indienne.
Make a curry sauce as in curried maca-
roni, 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
i pt. of flour. Rub it into a half cup of
butter, add i 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 i pt. of milk and
stir into the dry ingredients. Then beat the
whites of three eggs, beaten dry. Bake in
small buttered tins in a very hot oven.
Janet M. Hill, in " Boston Cooking School

XL 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 ^ pint of the mix-
ture allow the well-beaten yolks of 2 eggs ;
place over the fire and let it simmer a few
minutes. Serve on hot buttered toast.

15. Spanish Potatoes.
Take two cups of mashed potato, form
into balls, dip them into beaten egg, then
into bread crumbs ; fry in deep fat, stick a
piece of the green stem of parsley into each

16 Fried Corn-Meal Gems.
Pour i pt. of boiling water on i pt. of
corn-meal, add i teaspoonful of salt and i
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 i heaping tablespoonful of flour. Drop
by spoonful into boiling fat. Cook ten min-

17. Scotch Eggs.

Boil 6 eggs for 20 minutes, take the shell
off, and when cold cover with the following :

June. ;

Cook YZ a cupful of stale bread crumbs and
y z a cupful of milk together until a smooth
paste. Add i cupful of cooked lean ham
chopped very fine, salt and pepper, and i
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 ^4 &
cup of gravy and y 2 a cup of cream or milk,
and half a blade of mace. Mix 2 teaspoon -
fuls of curry powder with one teaspoonful of
flour and i oz. of butter; add this to the
lobster and simmer for y 2 hour. After it is
done add a squeeze of lemon juice and a lit-
tle salt. Serve hot.

19. Parmesan Fritters.

Boil together ^ of a cup of water and 2

ozs. of butter, 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 y 2 a pound of English walnuts very
carefully, to keep them in halves, make little
balls 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

21. Benton Beef.

Mix i tablespoonful of grated horse radish,
i teaspoonful of made mustard, i teaspoon-
ful 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 cup-
fuls of water. When it has been boiling for
half an hour, add 2 tablespoonfuls of butter
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.
Butter 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



23. Wigs.

A Ib. of flour, ^ of a Ib. of butter, 2 ozs.
of sugar, 3 eggs, y 2 a pint of milk, */ 2 a gill of
yeast. Melt the butter and sugar in the milk
and mix several hours before baking. Bake
in muffin rings.

24. Orange Marmalade Sandwiches.
Spread orange marmalade on buttered
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 dress-
ing. Garnish with sliced cucumber and

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 i
oz. of butter, add i 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. Pass 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 thor-
oughly with two tablespoonfuls of bread
crumbs, i tablespoonful of grated cheese, a
gill of cream, J^ 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, i
cupful of sugar, 2 tablespoon fu Is of butter, i
teaspoonful of baking powder, ^ of a cupful
of milk, 2 eggs, sufficient flour to make a
thick batter; cream the butter and sugar,
add the well-beaten eggs, the milk, flour,
rhubarb and baking powder. Half fill well-
greased cups and steam ^ an hour.

SAUCE. Cream together ^ a cup each of
butter and powdered sugar, then add by de-
grees one beaten egg, beating until perfectly
smooth. The last thing before serving stir
in 3 tablespoon fuls of boiling water. " Table
Talk," Phila.



i. Cherry Salad.

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

2. Italian Asparagus.
Boil i bunch of asparagus, when cooked
lay one layer of the tender part in a baking
dish, sprinkle over grated cheese, then an-
other layer of asparagus, so on until the dish
is full. Pour over this 2 tablespoonfuls of
melted butter, 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, ar-
range 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.

4. Tomato Ice Salad.
Into a saucepan put i white onion sliced,
and i qt. of sliced tomatoes, ^ of a green
pepper, i sprig of parsley, 4 cloves and a
teaspoonfui 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 quantities 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 butter
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 buttered cups, cover the tops
with buttered cracker crumbs and bake in
the oven until a golden brown. Janet M.
Hill, in " Boston Cooking School Magazine."

7. Strawberry Jelly.
Soak y 2 box of gelatine in y 2 a cupful of
cold water until soft. Add ^ a cupful of
boiling water. Crush i qt. of strawberries
and strain out the juice. Add to it i cupful
of sugar and the juice of i 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

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

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Online LibraryEdward Alfred Pollard365 luncheon dishes : a luncheon dish for every day in the year → online text (page 3 of 6)