Edward Alfred Pollard.

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

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ley or thyme, butter, 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 buttered gridiron.
Lay it upon a strainer with some fresh mush-
rooms, 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 mush-
rooms around it.

24. Alpine Eggs.
Butter a shallow tin and line it with thin
slices of cheese, break over this five eggs,
being careful not to break the yolks, and sea-
son 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 butter over it and bake in a quick oven
ten minutes.

25. Blanquette of Chicken.

One pt. of cold chicken cut into small
dice, y 2 a cup of stock, J^ a cup of milk, i
tablespoonful of flour, i of butter, yolks of 2
eggs. Rub the butter 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

26. Chestnut Soup.

Peel i 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 ^ of a pint of cream. Serve at

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.

Butter slightly, slices of white bread.
Chop fine four stalks of celery, and the same
quantity 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 butter 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, i well
beaten egg, 2 tablespoonfuls of melted butter,
^ 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 mix-
ture. 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
butter 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, sea-
son with salt and pepper. Put 2 tablespoon-
fuls of butter 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.



i. Potato Croquettes.
Four mashed potatoes, season highly with
pepper and salt, butter and chopped parsley.
Beat very well. Roll into balls, egg and
bread crumb them and fry in boiling lard.

2. Brown Apple Sauce for Cold Pork.
Put y^ 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 glass of sherry. Thicken with
browned flour. Heat the cutlets slowly, do
not let them boil.



4. Crumb Griddle Cakes.
Put a large cup of bread crumbs to soak
in a qt. of sour milk over night ; in the morn-
ing rub through a sieve. Add the yokes of 4
eggs, well beaten, 2 teaspoonfuls of soda dis-
solved in a little water, i tablespoonful
melted butter, and enough cornmeal to
make it the consistency of ordinary griddle
cakes. Add the whites of the eggs just be-
fore frying.

5. Fillets of Weakfish.

Take a three Ib. fish, cut off the head and
tail, split the fish through the back and take
out the bone, cut these two pieces into four
or six, season with salt and pepper. Dip
each piece into melted butter, then roll in
crumbs and broil on both sides. Serve with
tartare sauce.

6. Celery Sandwiches.
Chop very fine a few stalks of celery, mix
well with a mayonnaise dressing, spread on
buttered bread, put two together ; press and
cut in any shape desired.

7. Cheese Fritters.
One oz. of well boiled macaroni, cut very


small, i large tablespoonful of grated cheese,

1 of cream ; mix all together. Season with
pepper and salt. Roll out puff paste very
thin, cut into rounds, place some of this
mixture on each round, double them over,
egg and vermicelli them, fry a light brown.
Serve hot.

8. Veal Salad.

Chop cold veal very fine, season, mix well
with mayonnaise dressing. Heap on lettuce
leaves. Garnish with slices of hard boiled

9. Fish and Rice.

Bone and flake cold fish ; season with salt
and cayenne pepper. Stir in a stewpan with
a good piece of fresh butter. When hot add
a teacupful of ready boiled rice, and the
yolks of 4 hard boiled eggs. Stir well to-
gether until hot. Dish and serve with

10. Curry of Macaroni.

Melt 2 tablespoon fuls of butter, cook in it

2 slices of onion until the onion becomes of a
pale straw color, then add two tablespoonfuls



of flour, i tablespoonful of curry powder, ]
teaspoonful of salt and a dash of pepper.
When blended with the butter, add gradually
i cup of milk and stir until smooth and
boiling. Then strain over i cup of macaroni,
cooked until tender in boiling salted water
and then drained and rinsed in cold water.
Reheat and serve. Janet M. Hill in " Bos-
ton Cooking School Magazine."

ii. Oyster Canapes.
Into a saucepan put i dozen finely chopped
oysters, a teaspoonful of cracker dust, a
tablespoonful of butter and y?, a cup of milk,
season with salt and pepper. Stir and let
the mixture simmer for a few minutes ; pour
the mixture over buttered toast and serve.

12. Dried Apple Cake.
Soak 3 cups of dried apples over night;
drain the water off and cut them up a little
and put them over the fire with 2 cups of
molasses ; boil until thick ; take off the fire
and put into a bowl. Add a cup of shorten-
ing, a tablespoonful of cinnamon, dessert-
spoonful of cloves, the same of allspice, a cup
of sweet milk ; when cold a tablespoonful of


soda, dissolved in hot water, 4 cups of flour,
added by degrees, 3 eggs well beaten, added
last. Grease 3 pans well and bake.

^^N, 13. Vegetable Soup.

Cut fine 2 carrots, i turnip, 3 stalks of
celery and half an onion ; cook ten minutes in
4 tablespoonfuls of butter, stirring constantly.
Add i cup of chopped potatoes, cover and
cook five minutes, then add a qt. of boiling
water and cook an hour. Mash the vege-
tables, add a tablespoonful of butter and a
little chopped parsley. Season with salt and

14. Beef Salad.

Chop very fine slices of cold roast beef,
having first removed all fat ; add six finely
chopped cold potatoes, the same quantity of
beets, a few slices of tomatoes, a few leaves
of lettuce, a small bunch of parsley. Mix
thoroughly, and chop all together, until the
whole is almost reduced to a cream. Cover
with a rich mayonnaise. Garnish with slices
of tomato and lettuce leaves.

\ 15. Corn-starch Cake.
Beat well the whites of 4 eggs, beat the


yolks, then beat them together. Cream a
% of a Ib. of butter. Add to it gradually Y Z
a Ib. of granulated sugar and beat until light,
then add the eggs and beat again. Mix 2
ozs. of corn-starch with a quarter of a Ib. of
wheat flour; add a teaspoonful of baking
powder and sift, stir this into the cake. Add
the grated rind of y 2 a lemon, bake in
greased gem pans in a moderate oven 15

16. Fried Celery.

Cut it into inch lengths and boil until
tender in slightly salted water, dip the pieces
in fritter batter and fry in smoking hot fat.
Garnish with parsley and serve with tomato

17. Beef a la Mode.

Take a round of beef, trim off the fat, cut
fat bacon into strips and roll them in a mix-
ture of sweet herbs, spice, salt and pepper.
Lard the meat with these and rub the rest of
the seasoning into the meat. Flour it, put in
a deep pan, add a pt. of water and bake in a
moderate oven. Baste often. Strain the
gravy and if you like a little cooking wine


may be added to the gravy. Serve hot or

18. Potato Chowder.
Pare and chop into dice 6 potatoes. Put
into a frying pan i chopped onion and 2
slices of bacon cut into small pieces, fry until
a light brown. Put the potatoes, bacon and
onion, a little chopped parsley, salt and pep-
per into a saucepan. Add i pt. of water, cover
and simmer 15 or 20 minutes. Then add i
pt. of milk. Mix i tablespoonful each of but-
ter and flour, add to the rest and stir care-
fully until it boils.

19. A Spanish Fish Dish.
Bone some nice pieces of cold fish. Warm
it in a cupful of olive oil, i clove of garlic,
some Spanish red pepper and a wine-glass of
tarragon vinegar. Lay tomatoes, cooked
down to a thick puree, in a dish ; lay the fish
upon it, pour the sauce over and serve.

20. Stewed Celery in Brown Sauce.

Cut the celery in six inch lengths, boil in
salt and water, strain. Put ^ a pint of soup
stock or gravy on the fire and cook the celery


in it ; add pepper and salt, a little nutmeg, 4
tablespoonfuls of cream, a little thickening of
butter and flour. Simmer only a few min-

2i. Baked Oyster Dumplings.

Drain the oysters and cover with a little
lemon juice. Make a light puff paste and
cut into pieces about 4 inches square ; brush
them over with white of egg. Place upon
each square 2 or 3 of the prepared oysters
and put a little piece of butter on them.
Bring the four corners of the paste together
and fasten them with a small wooden tooth-
pick, leaving the crust open between the
points. -Bake in the oven until a nice brown,
take out the toothpicks and serve.

22. Barbacued Lobster.

Cut up and chop a large lobster; add
both black and cayenne pepper, mustard,
salt, a small cup of sweet oil, two or three
powdered crackers or bread crumbs ; a wine-
glass of wine, lemon juice; mix well.
Shape into a loaf and cover with bread
crumbs. Bake half an hour.


23. Oyster Patties.
Make a rich puff paste and bake it in
small patty-pans. When cool turn out on a
large dish. Stew the oysters with a few
cloves, a little whole mace and the yolk of
an egg boiled hard and grated, a little but-
ter and enough oyster liquor to cover. When
the oysters are cooked, set away to cool.
When cold put two or three oysters and a lit-
tle sauce in each patty-shell, serve with let-
tuce and French dressing.

24. Jellied Tongue.
Make a jelly of ^ a box of gelatine and
a pint of soup stock ; season highly when it
begins to thicken. Wet a mould and lay
slices of tongue all over the bottom and sides.
When it begins to set fill the centre with
chopped chicken, hard boiled eggs, or just
use tongue alone. When cold and firm
garnish with parsley.

25. Dolmas (A TURKISH DISH).
Chop fine i cup of cold mutton and i
small onion ; add to this y 2 a cup boiled rice,
salt and pepper, mix well. Take some cab-
bage leaves and put them into boiling water


for a minute, and then roll the chopped meat
mixture up in them like a sausage ; then stew
them in a little soup stock. Serve hot with
garnish of hard boiled egg.

26. Harlequin Sandwiches.
Butter slices of both white and Graham
bread. Spread each with Neuchatel cheese,
chop fine a few English walnuts and sprinkle
over. Put a white and a brown slice to-

27. Pickled Oysters.
Take j a pt. of white wine and ^ a pt.
of vinegar, 4 teaspoonfuls of salt, six of
whole black pepper, and a little mace.
Strain the oyster liquor and add the above
ingredients. Boil up once and pour hot over
the oysters. Let them stand ten minutes or
until cold and then put in a jar and cover

28. Galas.

Three gills of soft boiled rice, i gill of rice
flour, a pinch of salt, 6 tablespoonfuls of
sugar, 2 of wheat flour, 3 eggs, a little yeast.
Fry quickly.



29. Potato Puff.

Beat light, two cupfuls of mashed potatoes,
add 2 tablespoon fuls of melted butter, salt,
pepper, cream, 2 eggs beaten separately;
beat all hard. Pile high on a dish ; put into
the oven to color and become light.

30. Beef Tongue (FRESH).
Boil a fresh beef tongue, fifteen minutes,
skin it. Put in a pot, i carrot, i onion, thyme,
bay leaf, salt and pepper, 2 cloves, glass of
cooking wine, and a little water. Stew 4
hours. Strain out the vegetables and put in
a little browned flour.

31. Salmon Salad.
Take a qt. can of salmon, pick it over
carefully, as there are a great many little
bones. Season with salt and pepper and a
little lemon juice. Pile neatly on a platter,
arrange the tops of boiled asparagus around
it and cover with mayonnaise dressing.



i. Turbot a la Creme.
Take cold cooked bluefish, flake it and
pick out the bones. Have ready the follow-
ing sauce : Rub 2 large spoonfuls of flour,
by degrees, into a qt. of milk; mix very
smooth; add an onion, several sprigs of
parsley, thyme, grated nutmeg, salt, pepper.
Boil until it becomes a thick sauce ; stirring
always. Remove from the fire, add a quarter
of a pound of fresh butter ; strain through a
sieve. Lay a little in the bottom of a pud-
ding dish, then a layer of fish and so on
until the dish is full. Sprinkle bread crumbs
over the top. Heat and brown in the oven.
Do not let it cook.

2. Oyster Fritters.

Chop fine 25 oysters. Beat 2 eggs very

light and add i cup of milk, 2 cups of flour,

pinch of salt. Beat until free from lumps ;



add the oysters, and j^ a teaspoonful of bak-
ing powder. Mix well and drop by spoonfuls
into boiling fat ; lift out with a skimmer, lay
on brown paper and serve very hot.

3. Chops Masked with Potato.
Broil 6 chops. Cover the meat part of
each chop with a spoonful of mashed potato
(which has been beaten up with 2 eggs) ; put
into the oven and brown.

^N 4. Cheese Pudding No. i.

Grate some cheese, mix it with half as
much fine bread crumbs, add i beaten egg,
a little seasoning and milk enough to make a
thick batter. Turn into a well greased dish
and bake ^ f an hour.

5. Meat Pie with Potato Crust.
Cut cold roast beef into thin slices, re-
moving the fat and gristle ; cover the bones
and trimmings with cold water ; add a few
slices of onion and carrot, and a stalk of
celery, if at hand ; let simmer several hours ;
strain off the broth and simmer in it the
slices of beef, until they are perfectly tender.
Season with salt and pepper, and pour into a


baking dish ; cover with a round of potato
crust in which there is an opening; bake
until the crust is done (about 15 minutes).
Janet M. Hill in "Boston Cooking School
Magazine. 1 '

POTATO CRUST. Sift together 2 cups of
flour, half a teaspoonful of salt, and 2 level
teaspoonfuls of baking powder. With the
tips of the fingers work in half a cup of
shortening, and then i cup of cold mashed
potatoes; add milk to make a soft dough,
turn on to the board, handle as little as
possible and pat and roll out to fit the

6.- Indian Trifle.

Mix together 3 tablespoonfuls of rice flour
and 3 of finely ground white Indian meal.
Scald 3 cupfuls of milk, add then a portion
of it to the dry mixture, stir all together and
continue to stir over the fire until the milk is
very thick. Add 4 tablespoonfuls of sugar,
cover and cook slowly for ten minutes ; add 5
drops of cinnamon extract, and y 2 of a cup-
ful of shaved citron and turn into a mould or
glass dish. Serve with a custard sauce.
"Table Talk," Phila.



7. Shredded Wheat Fish Balls.

Freshen y 2 a Ib. of salt codfish and pick it
very fine, add 4 shredded biscuits rolled very
fine, a pinch of white pepper, a tablespoonful
of butter, and i pt. of hot milk. Stir well
and let stand 5 or 10 minutes. Make into
balls, roll in egg and shredded biscuit crumbs.
Then drop in hot fat and fry a light brown.

8. Hoe Cake.

Make a thin batter of corn-meal and milk,
add a little melted butter, and a little salt.
If sweet milk is used, add a teaspoonful of
baking powder ; if sour milk y 2 a teaspoon-
ful of soda. Put a little fat in a frying pan ;
when hot pour in the batter till y 2 an inch in
thickness; when brown on one side turn.
Serve hot.

9. Canned Salmon Salad.
Take a can of salmon, pick it out carefully
and arrange on lettuce leaves with a mayon-
naise dressing.

10. Cheese Polenta.
Cook salted corn-meal for at least an hour ;
turn into a baking dish and add a cupful of


grated cheese and season with pepper.
Brown in the oven. "Table Talk/' Phiia.

xx. Oysters a 1'Indienne.
Cook i doz. oysters until the gills curl.
Take i dessertspoonful of curry powder, i of
flour, a quarter of a pint of cream, a little
onion, and a slice of apple, chopped, half a
teaspoonful of lemon juice. Stir all together
and add the oysters. Turn into a rice
border, when very hot, and serve.

12. Baked Pumpkin.
Take a small pumpkin cut in half, and re-
move the seeds, scallop the edge. Put in a
baking dish in the oven and bake until
tender. When done take it out and serve
at once and help just as it is.

13 Hot Potato Salad.

JFry two slices of bacon in a pan until all
the fat is fried out, then add 2 tablespoon fu Is
of vinegar. Arrange lettuce leaves around
a platter ; slice 6 hot potatoes in slices and
pile in the centre; pour the bacon fat and
vinegar over, sprinkle salt and pepper over,
and chopped parsley. Serve with sausage.


14. St. Charles Indian Bread.
Beat two eggs very light ; mix alternately
with them a pint of sour milk, and a pint of
fine Indian meal; add a tablespoonful of
melted butter, a teaspoonful of soda, dissolved
in a little milk and added the last thing.
Beat very hard, pour into a deep pan and
bake in a quick oven.

15. Lobster Cream,.
Pour y?, a pint of boiling milk over a small
cupful of bread crumbs ; when nearly cold
add 3 well-beaten eggs, the lobster chopped
fine, 2 teaspoonfuls of anchovy sauce, a
pinch of cayenne. Stir well and mix in 3
tablespoonfuls of cream. Pour into a but-
tered mould, cover with buttered paper and
steam for an hour. .Serve with a good fish

16. Oysters in Puff Paste.

Roll out some puff paste and cut it into
round pieces. Chop some oysters, mix them
with the same amount of chopped hard boiled
egg, a little chopped parsley and a little
grated lemon peel, season with salt and pep-
per and a little pounded mace ; moisten the
126 *


mixture with a little cream and some of the
oyster liquor ; put a spoonful on each round
of paste ; fold over, moisten the edges and
press them together. Brush over with the
yolk of one egg and fry for fifteen minutes.

17. Veal Gumbo.

In two tablespoon fuls of hot fat brown one
chopped onion and quarter of a pound of
fat ham cut into dice. Add i qt. of boiling
water, J^ a can of tomatoes, 3 Ibs. of veal
cut in pieces, and half a teaspoonful of salt.
Stew for 2 hours ; add i qt. can of okra and
cook for an hour and a half longer, adding
seasoning as necessary y^ an hour before it
is done. Serve with a separate dish of boiled
rice. From " Table Talk," Phila.

x ~*G>. Flftfida Corn Cake.

One eg~,\i cup of milk, i tablespoonful
salt fat pork, Y teaspoonful salt, i of sugar,
2 cnps white corn-ltteal, i tablespoonful bak-
ing powder. Mix all^tttproughly and bake
in 2 thin cakes.

19. Laurentian Salad.
Chop fine slices of cold roast beef and the


same amount each of cold boiled potatoes
and beets, a few slices of tomatoes and a few
leaves of lettuce. Mix well. Cover with
mayonnaise dressing and garnish with sliced
red radishes.

20. Beef Pot Pie.

Cut into small pieces, some beef from the
chuck or round, put in a saucepan and stew
for two hours well covered ; add a slice of fat
pork or bacon, an onion, salt and pepper to
taste, and thicken with flour. Line a deep
dish with biscuit dough, pour in the
beef, cover over the top with more of the
dough. Bake in a quick oven.

21. Tripe Baked with Potatoes.

Put into an earthen dish i Ib. of tripe cut
into small pieces and four chopped onions,
season with salt and pepper, cover with stock
or water and bake in a slow oven 3 hours.
Thicken with a little flour, cover over with
mashed potatoes. Brown in the oven and

22. Roast Oysters.

Scrub the shells until perfectly clean. Put


into pans and set them in the oven. Take
them out as soon as the shells begin to open,
and before the liquor is lost. Take the up-
per shells off and serve on a hot platter.

23. Beefsteak and Potatoes.
Put y 2 a cup of drippings into a frying
pan ; let it get very hot ; fry six potatoes in
this, cut in long, thin slices. When done
take out and drain. Broil the steak. Put i
teaspoonful of finely chopped parsley, a lit-
tle onion, salt and pepper into the drippings
in which the potatoes were fried, pour it over
the steak and pile the potatoes around it.

^s 24. Tomato Timbales.
Stew a can of tomatoes until quite thick,
season with salt, pepper and onion juice and
put away to cool. To one cupful of this add
3 well-beaten eggs ; mix thoroughly, then fill
well-buttered timbale molds. Stand them in
a pan of hot water in the oven and cook
slowly until firm in the middle as a baked
custard would be. From "Table Talk,"

25. Oyster Kromeskys.
Parboil a dozen oysters in their own liquor,


remove the beards, strain the liquor and cut
up the oysters in dice ; melt a tablespoon ful
of butter and i of flour ; stir until smooth ;
add the oyster liquor, a little milk, the chopped
oysters, a teaspoonful of chopped celery, a
little nutmeg, salt and pepper. Take the
saucepan off the fire, stir in the yolk of an
egg. Garnish the dish with thin strips of
well-cooked bacon. Serve very hot.

26. Chicken a la Merengo.
Prepare a young chicken as for fricassee.
Fry each piece in olive oil, add a sprig of
parsley, a slice of onion, salt and pepper, and
five mushrooms if you have them. Cook
slowly about ^ of an hour. Serve with
cream sauce.

27. Hominy Waffles.
To a pint of cold boiled hominy add i qt.
sour milk, 2 beaten eggs, 2 tablespoonfuls of
melted butter, sufficient flour to make a think
batter and i teaspoonful of soda.

% 28. Vermicelli Pudding.

One cup of vermicelli, 2 tablespoonfuls of
ground rice, a qt. of milk, 3 eggs, sugar to
taste. Boil the vermicelli in the milk, until


it is quite smooth; then add the other in-
gredients and thicken over the fire. Put into
a mould and steam for an hour. Serve hot
with any liquid sauce.

29. Potatoes Gruyere.
Allow i large potato for each person.

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Online LibraryEdward Alfred Pollard365 luncheon dishes : a luncheon dish for every day in the year → online text (page 5 of 6)