A Luncheon Dish for every day in the year
Selected from
MARION HARLAND, CHRISTINE TERHUNE HERRICK,
BOSTON COOKING SCHOOL MAGAZINE,
TABLE TALK, GOOD HOUSEKEEPING
AND OTHERS.
PHILADELPHIA
GEORGE W. JACOBS & CO PUBLISHERS
Copyright, 1902, by George W. Jacobs & Company,
Published September, 1902.
JANUARY
There are some salad dressings you should never eat,
try this Super Healthy Salad Recipe instead and start improving your meals.
1. Stewed Breast of Lamb
Cut a breast of lamb into small pieces, season, and stew until tender in
enough gravy to cover the meat. Thicken the sauce, flavor with a wine-glass
of wine, pile in the center of a platter and garnish with green peas.
2. Chicken Creams
Chop and pound ½ a lb. of chicken and 3 ozs. of ham; pass this through a
sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and ½ a pint of cream,
which must be whipped; season with pepper and salt. Mix all lightly
together, put into oiled molds and steam fifteen minutes, or if in one large
mold half an hour.
3. Herring's Roes on Toast
Have rounds of toast buttered and seasoned with salt and pepper, on each
piece place ½ the soft roe of a herring which has been slightly fried and on
the top of this a fried mushroom. Serve very hot.
4. French Omelet
For a very small omelet beat 2 whole eggs and the yokes of two more until a
full spoonful can be taken up. Add 3 tablespoonfuls of water, ¼ of a
teaspoonful of salt, and a dash of pepper, and when well mixed turn into a
hot omelet pan, in which a tablespoonful of butter has been melted, lift the
edges up carefully and let the uncooked part run under. When all is cooked
garnish with parsley.
5. Cheese Ramequins
Melt 1 oz. of butter, mix with ½ oz. of flour, add ¼ of a pint of milk, stir
and cook well. Then beat in the yolks of two eggs, sprinkle in 3 ozs. of
grated cheese, add the well-beaten whites of three eggs. Mix in lightly and
put in cases. Bake a quarter of an hour.
6. Scotch Collops
Cut cold roast veal into thin slices, and dust over them a little mace, nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a dish and
make a gravy by adding 1 tablespoonful of flour, ¼ of a pint of water, 1
teaspoonful of anchovy sauce, 1 tablespoonful of lemon juice, ¼ of a
teaspoonful of lemon peel, 3 tablespoonfuls of cream, and 1 of sherry. Let
boil up once and pour over the meat. Garnish with lemon and parsley.
7. Orange Salad
Slice 3 sweet oranges, after removing the skin and pith, make a dressing
with 3 tablespoonfuls of olive oil, a tablespoonful of lemon juice, and a
pinch of salt. Serve on lettuce leaves.
8. Oyster Potpie
Scald one quart of oysters in their own liquor. When boiling take out the
oysters and keep them hot. Stir together a tablespoonful of butter and two of
flour, and moisten with cold milk. Add two small cups of boiling water to
the oyster liquor, season with salt and pepper, and stir in the flour mixture,
and let it cook until it thickens like cream.
Make a light biscuit dough and cut out with a thimble. Drop these into the
boiling mixture, cover the saucepan and cook until the dough is done. Put
the oysters on a hot dish and pour biscuit balls and sauce over them.
9. Chicken Cutlets
Chop cold chicken fine; season with onion-juice, celery salt, pepper, and
chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk. Heat
this (with a bit of soda stirred in) in a saucepan, and thicken with a tablespoonful of butter rubbed in, one of corn-starch, stirred in when the
cream is scalding. Cook one minute, put in the seasoned chicken, and cook
until smoking hot. Beat two eggs light; take the boiling mixture from the
fire and add gradually to these. Pour into a broad dish or agate-iron pan and
set in a cold place until perfectly chilled and stiff. Shape with your hands, or
with a cutter, into the form of cutlets or chops. Dip in egg, then in cracker-
crumbs. Set on the ice an hour or two and fry in deep boiling fat. Send
around white sauce with them.—From "The National Cook Book," by
Marion Harland and Christine Terhune Herrick.
10. Coconut Ice Cream
Put 1 pint of milk over the fire in a double boiler with the grated yellow rind
of a lemon and three well-beaten eggs. Stir until the mixture begins to
thicken. Remove from the fire; add a cup and a half of sugar, and 1 qt. of
cream. Then add a grated coconut. Stir until the custard is cold, add the
lemon juice and freeze.
11. Loaf Corn Bread
Mix together 2 cupfuls of corn-meal, 1 cupful of flour, 1 teaspoonful of salt,
and 2 of baking powder. Beat together 3 eggs until thick and light. Add 2½
cupfuls of milk and stir into the dry mixture, adding 2 tablespoonfuls of
sugar, and 2 tablespoonfuls of melted butter, and beating well until the
batter is smooth. Grease the pans well, or it will stick. Have the batter a
little more than 2 inches deep in the pans and bake in a hot oven for about
half an hour.—"Table Talk," Phila.
12. Beef Ragout
Cut cold roast beef into large slices. Put it into a saucepan with 2 slices of
onion, salt and pepper. Pour over it ½ a pt. of boiling water and add 3
tablespoonfuls of soup stock. Stew gently until cooked.
13. Curried Rice
Boil 1 cup of rice rapidly for half an hour, drain in a colander and stand in
the oven for a few minutes to dry out the rice. Put 2 tablespoonfuls of butter
and a slice of onion into a saucepan. Stir until the onion is a golden brown,
add a tablespoonful of flour. (Take out the slice of onion.) Stir until smooth,
then add a teaspoonful of curry powder, bring to a boil, add salt. Pour over
the rice and serve hot.
14. Tapioca Soup
One qt. of veal or chicken broth, 1 pt. of cream or milk, 1 onion, a little
celery, 1/3 of a cupful of tapioca, 2 cupfuls of cold water, 1 tablespoonful of
butter, a small piece of mace, salt and pepper. Wash and soak the tapioca
over night. Cook it in the broth for an hour. Cook milk, onion, mace and
celery together for 15 minutes, then strain into the tapioca and broth; add
the butter, salt and pepper.
15. Haddock Roes and Bacon
Haddock roes are much cheaper than shad roes, and are very nice prepared
in this way. Soak for an hour in water and lemon juice, then parboil in salt
and water for ten minutes. Fry brown in a little lard and butter mixed. Fry
the bacon in a separate pan until brown, remove from the pan and put it in
the oven for a few minutes to crisp it. Put the roes in the center of a hot
platter and garnish the bacon around it.
16. Rice molds
Wash a teacupful of rice in several waters, put it into a saucepan and just
cover with cold water, and when it boils, add two cupfuls of milk, and boil
until it becomes dry; put it into a mold and press it well. When cold serve
with a garnish of preserves around it or with a boiled custard.
17. English Muffins
Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add ¼ of
a yeast cake, a teaspoonful of salt and three cups of flour, beat well, cover
and let rise about two hours. When light, add sufficient flour to make a soft
dough; work lightly and divide into small balls; put each one into a well-
greased muffin ring and let rise again. Then bake on a hot griddle. When
ready to eat tear them open and butter.
18. Minced Veal and Macaroni
Mince ¾ of a lb. of cold veal and 3 ozs. of ham, wet with 1 tablespoonful of
gravy. Season with salt and pepper, a little nutmeg, a quarter of a lb. of
bread crumbs and a well-beaten egg. Butter a mold and line it with some
boiled macaroni. Mix more macaroni with the veal mixture, fill the mold,
put a plate on it and steam for ½ an hour. Turn out carefully, pour a good
brown gravy around it.
19. Baked Beans and Tomato Salad
Stir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls of oil
and a dash of paprika. Add salt, if the beans have not been seasoned. The oil
and vinegar will not unite perfectly. Pour gradually over a pint of cold
baked beans such portions of the dressing as they will absorb, toss together
and arrange on a serving dish. Make a border of sliced tomatoes around the
beans and over these pour the rest of the dressing.—Janet Hill in "Boston
Cooking School Magazine."
20. Tomato Croquettes
Stew together for 20 minutes ½ a can of tomatoes, 1 tablespoonful of
chopped onion, 1 sprig of parsley, ½ a bay leaf, 4 cloves and enough salt
and pepper to season highly. Rub through a sieve. In a clean saucepan melt
together 2 tablespoonfuls of butter and 5 tablespoonfuls of flour. Add 2
cupfuls of the strained tomato and stir and cook for ten minutes. Take from
the fire and set aside until cold. Flour the hands and carefully mold into
small croquettes. Dip each into slightly beaten egg and roll in fine bread
crumbs. Let stand for 20 minutes, then repeat the dipping and rolling in
crumbs. Fry at once in very hot fat and drain on unglazed paper.—"Table
Talk," Phila.
21. Eggs on Rice
Cover a platter an inch deep with hot well-boiled rice, to which has been
added 1 tablespoonful of melted butter. On this serve six well-poached eggs.
Garnish with parsley.
22. Baked Celery
Parboil a bunch of celery, using only the stalks; cut into two inch lengths,
put them into a baking dish. Rub smooth 2 tablespoonfuls of butter and 2 of
flour, then beat in the yolks of 3 eggs; stir this into 1 qt. of veal stock and
pour it over the celery, cover with grated bread crumbs and dust the top with
grated cheese.
23. Stewed Steak and Oyster Sauce
Wash 1 pt. of small oysters in a little water, drain into a saucepan and put
this water on to heat. As soon as it comes to a boil skim and set back. Put 3
tablespoonfuls of butter into a frying pan and when hot, put in 2 lbs. of
round steak; cook ten minutes. Take out the steak and sift 1 tablespoonful of
flour into the butter, stir until browned. Add the oyster liquor and boil 1
minute, season; put back the steak, cover and simmer ½ an hour, then add
the oysters and 1 tablespoonful lemon juice. Boil for 1 minute and serve.
24. Barley Stew
Cut ½ a lb. of cold meat into dice; wash ¼ of a cupful of barley, chop 2
onions very fine, put all into a saucepan and dredge with flour, season with
salt and pepper. Add a qt. of water and simmer about 2 hours. Pare and slice
5 potatoes, add them to the stew and simmer an hour longer.
25. Bread Omelet
Beat 3 eggs separately. To the yolks add ½ a cup of milk, pinch of salt,
pepper and ½ a cup of bread crumbs. Cut into this very carefully the well
beaten whites; mix lightly. Put 1 tablespoonful of butter into a frying pan;
and as soon as it is hot turn in the mixture. Set it over a good fire, being
careful not to burn. When half done, set the pan in the oven for a few
minutes to set the middle of the omelet. Turn onto a hot platter and serve.
26. Calf's Liver Fried in Crumbs
Wash and parboil slices of liver, then roll each piece, in crumbs, then in
beaten egg, then in crumbs again. Fry in hot lard.
27. Toad in a Hole
Cut 1 pt. of meat into 1 inch pieces and put them into a greased baking dish.
Beat 2 eggs very light, add to it 1 pint of milk and pour it gradually into 6
tablespoonfuls of flour, beating all the time. Strain, add salt and pepper and
pour it over the meat. Bake an hour and serve at once.
28. Shrimp Salad
Shell 1 can of shrimps, arrange on lettuce leaves, serve with French
dressing.
29. Creamed Corn Beef
Scald 1 pt. of milk with slice of onion and stalk of celery. Stir into this ¼ of
a cup each of butter and flour creamed together, let cook 15 minutes,
stirring until thickened and then occasionally add a dash of paprika and
strain over 1 pt. of cold cooked corn beef, cut into cubes. Turn into a pudding dish and cover with half a cup of cracker crumbs, mixed with 3
tablespoonfuls of melted butter. Set into the oven to reheat and brown the
crumbs.—Janet M. Hill in "Boston Cooking School Magazine."
30. Potted Beef
Take the outside slices left from boiled or braised beef, cut up into small
pieces and pound it thoroughly with a little butter in a mortar; add salt,
pepper and a little powdered mace. Mix thoroughly. Put it into jelly glasses,
pour a coating of clarified butter over the top. Cover with paper until
wanted.
31. Carolina Philpes
One gill of rice, boiled soft; when cold, rub it with a spoon. Moisten with
water a gill of rice flour, and mix it with the rubbed rice. Beat 1 egg, very
light, and stir in. Bake on a shallow tin plate, split and butter while hot.
FEBRUARY
Enjoy this Mexican Fat-Burning Lunch Recipe
(One of my secret favorite healthy meals).
1. Oyster Loaf
Take a loaf of bread, cut off the crusts, dig out the center, making a box of
it, brush it all over with melted butter and put into the oven to brown. Fill
with creamed oysters, cover the top with fried bread crumbs, put into the
oven for a minute and serve. Garnish with parsley.
2. Broiled Sweetbreads
For these use veal sweetbreads. Wash and parboil them and cut in half
lengthwise. When cold, season with salt and pepper, and pour over them a
little melted butter. Broil over a clear fire about 5 minutes. Serve with
melted butter and chopped parsley poured over them.
3. Liver and Onions
Take 1 lb. of liver, cover it with boiling water and let it stand for five
minutes, then cut it into dice. Into a frying pan put 3 slices of fat bacon and
fry. When the fat is fried out add the liver and 4 onions, sliced thin; cook
until done. Add a tablespoonful of flour, salt, and pepper. Mix well and
serve.
4. Broiled Beef and Mushroom Sauce
Stew ½ a can of mushrooms in 1 oz. of butter, salt, and cayenne pepper.
Have ready mashed potatoes. Put them in a mound in the center of a hot
dish; make a hole in the center, pour in the mushrooms, lay against the
outside of the mound slices of cold roast beef.
5. Kornlet Omelet
Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour, ¼ of a
tablespoonful each of salt and pepper, then add gradually ½ a cup of
kornlet. When the mixture boils, remove from the fire and stir in the yolks
of three eggs beaten until thick, then fold in the whites of the eggs beaten
dry. Turn into an omelet pan, in which two tablespoonfuls of butter have
been melted. Spread evenly in the pan and let cook until "set" on the bottom, then put into the oven. When a knife cut down into the omelet
comes out clean, score across the top at right angles to the handle of the
pan. Fold and turn onto a heated dish.—Janet M. Hill, in "Boston Cooking
School Magazine."
6. Liver Rolls
Have ½ a lb. of calf's liver cut in thin slices, parboil for 5 minutes, wipe
each piece dry, lay a thin slice of bacon on each slice of liver, season with
salt and pepper, roll up and fasten with a wooden toothpick, dredge with
flour and fry until done in bacon fat or drippings. When done take out the
rolls and thicken the gravy with a little brown flour. If there is not gravy
enough add a little boiling water. A teaspoonful of mushroom ketchup
added to the gravy is an improvement or a squeeze of onion juice.
7. A Box of Chestnuts
Shell 1 qt. of chestnuts and cover with boiling water; leave them for fifteen
minutes, then rub off the brown skins. Put them into a saucepan, cover them
with soup stock and let them boil ½ an hour; when done, drain. Save the
stock. Into a frying pan put 1 tablespoonful of butter and when melted add 1
of flour; cook until browned, then add the stock and stir until it boils; add
salt and pepper to taste. Lay the chestnuts in a box made of fried bread and
pour the sauce over.
To make the box, take a loaf of bread, cut off the crust and leave the sides as
smooth as possible. Cut out the center, leaving a box shaped piece. Fry this
in deep fat.
8. Curried Hare
Clean and cut the hare or rabbit as for fricassee. Simmer slowly in just
enough water to cover, add a thickening of 1 tablespoonful each of butter
and flour, season with salt, pepper, and 1 tablespoonful of curry powder.
9. Scrambled Eggs with Shad Roes
When you have shad for dinner scald the roes ten minutes in boiling water
(salted), drain, throw into cold water, leave them there three minutes, wipe
dry, and set in a cold place until you wish to use them. Cut them across into
pieces an inch or more wide, roll them in flour, and fry to a fine brown.
Scramble a dish of eggs, pile the roes in the center of a heated platter, and
dispose the eggs in a sort of hedge all around them.—From "The National
Cook Book," by Marion Harland and Christine Terhune Herrick.
10. Chicken in Celery Sauce
Take the roots of a bunch of celery, clean and cut it into small pieces, put
them into a saucepan and cover with cold water, about a pint, stew slowly
and when tender put through a vegetable press. Into a saucepan put 1
tablespoonful each of flour and butter. When melted and rubbed smooth add
½ a cup of milk and the celery. Stir well and when it boils add salt and
pepper. Have 1 pt. of cold chicken cut into dice, and add them to the boiling
sauce when all is hot. Serve with toast points.
11. Fig Ice Cream
Put 3½ cupfuls of milk in a double boiler and as soon as it comes to a boil
stir in two tablespoonfuls of corn-starch that has been mixed with ½ a
cupful of cold milk. Cook for ten minutes. Beat together 3 eggs and a cup
and a half of sugar. Pour the cooked corn-starch and milk on this, stirring all
the time. Put back again on the fire, and add 1 tablespoonful of gelatin
which has been dissolved in 4 tablespoonfuls of cold water. Cook three
minutes. Set away to cool. When cold add 1 pt. of cream and 1
tablespoonful of vanilla and freeze. When the mixture has been freezing for
ten minutes, take off the cover and add 2 cupfuls of chopped figs. Cover
again and freeze hard.
12. Souffle Biscuit
Rub 4 ozs. of butter with a qt. of wheat flour, add a little salt. Make it into a
paste with ½ a pt. of milk. Knead it well: roll it as thin as paper. Cut it out
with a tumbler, and bake brown.
13. Fish Chowder
Put ¼ of a lb. of bacon into a frying pan with 1 onion sliced; fry a light
brown. Into a saucepan put a layer of potatoes, a layer of fish, then a few
slices of the onion and bacon, then season. Continue until all has been used.
Add 1 qt. of water, cover and let simmer 20 minutes without stirring. In a
double boiler put 1 pt. of milk and break into it 6 water crackers; let it stand
a few minutes then add to the chowder. Let it boil up once and serve. Use 3
lbs. of chopped fish and 3 potatoes for this.
14. Cold Duck and Chestnut-Border
Arrange slices of cold duck on a platter. Shell and blanch 1 qt. of chestnuts,
then boil until soft, drain and put them through a colander. Add a
tablespoonful of butter, salt and pepper to taste, arrange around the cold
duck. Garnish with olives or bits of red currant jelly.
15. Oysters with Madeira Sauce
Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, ½ a cup of
milk, a teaspoonful of salt and a dash of cayenne. Stir until smooth, then
add 25 oysters that have been washed and drained. When cooked take from
the stove and add 2 tablespoonfuls of Madeira wine.
16. Chicken Fritters
Season well, pieces of cold roast chicken. Make a fritter batter, stir the
pieces in. Drop by spoonfuls into boiling fat. Lemon juice added to the
seasoning is an improvement.
17. Baked Rice Cake
One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about ½ a
pt. of flour just sufficient to hold it together. Put into a deep pan and bake ½
an hour.
18. Cheese and Tomato Rarebit
(Chafing Dish)
Put a tablespoonful of butter in the blazer and let the melted butter run over
the bottom. Then add 2 cups of cheese grated or cut into dice. Stir until
melted, then add the yolks of 2 eggs, beaten and diluted with ½ a cup of
tomato purée, ¼ of a teaspoonful each of soda, salt, and paprika. Stir
constantly until the mixture is smooth, then serve on bread toasted upon but
one side.—Janet M. Hill in "Boston Cooking School Magazine."
19. Onion Souffle
Cook 3 tablespoonfuls of flour in four of butter; add ½ a cup of milk, season
with salt and pepper. Mix this with 1 cupful of cooked onions put through a
sieve; add three eggs beaten very light. Turn into a baking dish and stand in
a pan of hot water. Bake ½ an hour.
20. Hungarian Chicken
Joint a fowl as for fricassee; put it on the fire in enough cold water to cover
it; bring it to a boil slowly, and cook until tender. Unless the chicken is quite
young this should require from 2 to 3 hours. When it has been simmering
about an hour put in a sliced onion, 2 stalks of celery, 3 sprigs of parsley,
and a teaspoonful of paprika. When the chicken is done, arrange it in a dish,
add to the gravy salt to taste and the juice of ½ a lemon and pour it over the
chicken.—From "The National Cook Book," by Marion Harland and
Christine Terhune Herrick.
21. Bean Croquettes
Soak 1 qt. of white soup beans over night. In the morning, drain, cover with
fresh cold water, bring to a boil, drain, and cover with 1 qt. boiling water;
boil slowly for about an hour. When the beans are tender press through a
sieve then add 1 tablespoonful of vinegar, 2 of molasses, 2 of butter, salt
and cayenne to taste, let the mixture get cold, when form into croquettes,
dip in egg and in bread crumbs and fry in boiling fat.
22. Potato Balls
Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then
add 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2
tablespoonfuls of cream or milk, 1 tablespoonful of butter; mix well, form
into small balls, and egg and bread crumb them. Fry in deep fat.
23. Bologna Sandwich
Take off the skin from a bologna sausage. Rub to a paste. Spread slices of
rye bread with butter and if liked, a little French mustard, then a layer of the
bologna. Put two slices together.
24. Breaded Ham Saute
Cut cold boiled ham into rather thick slices, cover with a mixture of pepper,
olive oil, and mustard; dip in egg, then in cracker crumbs and set in a cold
place. Fry slice