DISHES FOR LUNCHEON
Quarter and core apples without paring, butter half size of an egg in frying pan, when melted put in apples and cover with light brown sugar, stir to prevent burning, cook until soft, serve hot.
Slice 5 or 6 large tomatoes, add 1 teacup of cracker or stale bread, 1 teaspoonful of butter, salt and pepper. Put a layer of tomatoes then the crackers or bread and then a layer of tomatoes, place seasoning over top and bake ¹⁄₂ hour in hot oven.
First cut large slice off top and then remove all inside with a teaspoon, put this in chopping bowl and chop with 1 small onion, 1 large cup of bread crumbs, salt, pepper and big piece of melted butter (do not peel tomatoes), mix all the above and fill the tomatoes. Bake until done.
¹⁄₄lbor twelve sticks of macaroni, broken in 1 inch lengths and cooked in 3 pints boiling water (salted). Cook 20 minutes, turn into a colander and pour over it cold water, drain. Make a sauce of 1 tablespoon each of butter and flour and 1 and ¹⁄₂ cups of hot milk, put a layer of grated cheese in bottom of baking dish, then a layer of macaroni and one of sauce then cheese and macaroni and sauce and cover the top with bread crumbs with bits of butter dotted over and a little cheese. Bake until brown.
To a piece of butter size of small egg slightly browned, add medium size head of cabbage chopped with salt and pepper to taste, cover over with hot water and cook till tender then add ¹⁄₂ cup of vinegar 1 tablespoonful sugar, let this cook up for about 10 minutes and serve hot.
¹⁄₄lbor 12 sticks of macaroni broken in 1 inch length and cooked in 3 pints of boiling water, salted, cook 20 minutes, drain off the water put in a baking dish, 1 layer of macaroni season with butter the size of a walnut, pepper, salt then a layer of tomatoes sliced or canned tomatoes, sprinkle over the top bits of butter and 1 chopped pepper after removing seeds. Then cover over with layer macaroni and lastly a layer of tomatoes. This is very good.
A delicious fritter to serve with cold meat and dinners. 1 can of tomatoes chopped fine and then drained. To this is added 1 beaten egg, ¹⁄₂ teaspoonful of salt and the same amount of baking powder sifted with enough flour to make a light batter. Fry this fritter in butter and serve with cold or hot meats.
Cook 1lbof prunes with 1 tablespoon of ground cinnamon when cool remove the stones and mash. Cut 2 day old bread into thin slices, spread these slices with mashed prunes and cut in quarters. Each slice of bread upon which is spread the prunes is again covered with another slice of bread. Beat 3 eggs light with ¹⁄₂ cup of milk, add a pinch of salt, dip the quarters in the mixture and fry in hot lard a light brown. Serve hot.
Take albof giblets, wash and put them over. Cook covered with cold water and ¹⁄₂ teaspoonful of salt, cook until tender, then thicken with 2 tablespoonsful flour add 1 cup of milk or cream, pepper and salt to taste. Serve on toast or in patties crust. Wine may be added.
Boil 4 potatoes till tender, remove skin, mash, add ¹⁄₂ teaspoon salt, ¹⁄₂ teaspoon pepper, shape into croquettes. Dip into 1 egg beaten and 1 tablespoon cold water, roll in crumbs. Fry in hot fat till light brown.
1 can sweet corn, 2 eggs beaten light, added to 1 pt. milk, 1 level teaspoonful of salt, ¹⁄₄ teaspoonful of black pepper. 1 piece of butter size of a small egg, 1 level tablespoon of cornstarch stirred in and then sprinkle with bread crumbs over the top.
Take a 2 inch square of bread cutting out the center form a box. Brush with butter and put in oven until golden brown, now fill these boxes with creamed peas, and serve very hot.
Take the bananas. Peel, cut them in two length wise, put them in a baking dish or pie plate, take the juice of lemon, 3 tablespoons of water, 1 tablespoonful sugar, mix together, pour over the bananas and bake until a light brown. These are good served with meats.
Take a pint bowl of chopped chicken and 2 cups of cold boiled rice, then fry 3 or 4 slices of bacon to a light brown, remove the bacon, chop it fine and put all together in the pan with ¹⁄₂ teacup of boiling water, heat it all together for 15 minutes and serve with peas over the top. This is a good dish for luncheon. Chicken gravy added to this improves it.
This is an excellent dish. Cut a fine egg plant in half, lengthwise. Do not peel it but scoop out the interior to within about ³⁄₄ of the edge. Use a large silver spoon for the purpose and hold the vegetable under water as much as possible while doing this prevents discoloration. As the interior is removed, put it also under water and when the whole is finished cover with new cold water, adding to everyqt. of water a tablespoonful of salt. Let the egg plant, both shell and scooped out portion, rest in this salted water 2 or 3 hours or until the water turns dark. After soaking put the vegetable into fresh cold water and let it come to the boiling stage. Boil until tender, salting the water slightly. It will take about ¹⁄₂ hour. It is well to cook the scooped out pulp longer then the shells, so as to have it very soft. The shells should be tender but not so tender that they will lose their shape. Set the shell aside on an earthen plate. It is well not to let them come into contact with tin. Now mash the pieces of scooped out egg plant to a pulp with a wooden potato masher and to every cupful add 2 or 3 cupfuls of soft bread crumbs. Mix the two together and if they seem too stiff add a little milk. Season with a tiny minced onion, a scant teaspoonful of salt and white pepper. Mix the seasoning thoroughly with stuffing and fill the prepared shell with it, spread soft butter all over the tops and set the shells with their contents in a buttered dish. Bake in a brisk oven for about ¹⁄₂hr. until done.
Take a thick and tender slice of rump of about 2lbs, make a dressing of cup of bread crumbs, 1 egg, 1 tablespoon melted butter, 1 tablespoon poultry seasoning, mix all together with hot milk with pepper and salt to taste. Roll the dressing up in the steak, wind a piece of twine around it, taking care to secure the ends. Have ready a fry pan or deep stew pan with slice or two of bacon fried crisp. Take out the bacon and lay in the steak, turn it on all sides until it is done. Then put in 2 cups of water or meat stock with 1 teaspoonful salt and pepper, cover close and let it cook slowly for 1¹⁄₂hrs. A small onion may be added to the gravy, when done thicken the gravy and pour around the steak, remove the string carefully before serving.
Take 1 can of salmon after it has been shredded, place in a baking dish in layers. First a layer of bread crumbs or rolled cracker crumb, then one of salmon. Butter, salt, pepper, repeat this process until the dish is nearly filled. Moisten well with milk, then take a tablespoonful each of butter and flour, beaten well together and stir into 1 cup of boiling milk when cooked sufficiently stir in a well beaten egg. Pour this over the dish and bake ¹⁄₂ hour or until nicely browned. Serve hot.
Wrap a half slice of bacon around an oyster and fasten with a wooden tooth pick, when ready to cook put them in a shallow pan, brown on one side, then on the other and serve. Do not remove the toothpicks.
The fleshey part of two dozen oysters, cut in small pieces, 1 cup of chopped fresh celery, 1 cup of milk, 2 tablespoonsful butter, 2 tablespoons flour, 1 saltspoon or more of salt, a dash of tabasco sauce. Make a white sauce of butter together adding the milk gradually, then add the oysters, salt and tabasco sauce, cook 5 minutes and just before serving add celery. Serve on thin slices of buttered toasted bread.
Cut ¹⁄₂lb.of the flesh of a boiled lobster into small dice, put two ounces of butter into a stew pan and when it bubbles sprinkle in 2 tablespoons of flour, cook it, then pour in a cup of boiling milk and dice. Stir until scalding hot then take from the fire and when slightly cooled stir beaten yolks of 3 eggs, grating of a nutmeg, a little cayenne pepper and salt to taste. Return the mixture to the fire and stir it long enough to well set the eggs. Butter a flat dish in which spread the lobster an inch thick, when cold form into the shape of chips, at each end roll in bread crumbs again, fry in hot lard, stick a clove in each chip after it’s cold.
Soak 1 cup of fine dry bread crumbs into cup of rich fresh milk or it will curdle. Beat into this 3 eggs whipped very light, 1 tablespoon of melted butter, pepper and salt, lastly ¹⁄₂lbof cheese. Put in a buttered dish, strew some bread crumbs over the top and bake in a quick oven. Serve immediately in the baking dish for it will soon fall.
The water must be fresh and boiling then sprinkle in gradually with one hand and stir with the other hand using wooden paddle for stirring add scant teaspoonful of salt, cover and let cook for a half day. The average rule would be four quarts of water to 1 quart of meal.
Make as above and pour into pans with straight side as bread pans. When cold cut into half inch slices, roll in wheat flour and fry in hot fat a quarter inch deep. Fry to a nice brown.
Prepare the ordinary bread stuffing as if for a roast turkey (only in place of the sage put the middle of the peppers.) Add a little raw tomato put the whole in the skin of the pepper. You may add chopped chicken if you have it.
First soak them in cold salted water for one hour, then put them into a kettle of hot water and boil for 20 minutes, then take them out and plunge them in cold water, when cool enough to handle, remove all skin and fine membranes, cut up with scissors, heat again and season with salt and pepper and pour over them a sauce made of cream thickened a little, 1 tablespoon of melted butter. Serve on toast or put in pattie crust.
Make a batter of 1 cup of flour, 1¹⁄₂ teaspoons of baking powder, a little salt, 1 beaten egg and 1 cup of milk beat very light and add 3 or 4 chopped bananas. Fry in deep fat to a light brown.
Make the batter the same as above, add 1 cup of canned corn or fresh corn. Fry in deep fat to a light brown.
Make batter the same as for the other fritters adding 1 large cup of chopped apples. Fry in deep fat a light brown.
Beat 2 eggs slightly with one quarter teaspoon of salt. Add 1 cup of milk and 1 cup of flour and beat until smooth. Heat your iron before dipping it into the batter. Dip quickly into the batter then into hot lard and cook for 20 seconds. Slip timbale from hot iron with a clean cloth.
Use a quarter of albof dried beef shredded very fine. Into a pan put 1 tablespoon of butter, let it melt, then add 1¹⁄₂ tablespoons of flour. Rub it to a smooth paste, pour in 1 cup of milk or cream, add a dash of paprika, then the beef, allow it to boil up then serve on rounds of toast.
Cut slices of veal in pieces for serving, sprinkle with salt and pepper. Dip in flour, egg and lastly bread or cracker crumbs and fry slowly in hot fat until a light brown. Remove from the pan, add 1 tablespoon of flour and water enough to make the quantity of gravy desired. Arrange cutlets on a hot platter and pour gravy around the cutlets. A tomato sauce may be used if preferred.
Make a batter of 1 cup of flour, ¹⁄₂ teaspoon of baking powder, a little salt, 1 beaten egg and 1 cup milk, add 1 cup of corn and fry in hot lard.
Take equal parts of corn beef or any kind of meat and cold potatoes. Mix well and put in a spider with a tablespoon of melted butter and enough water to make it moist. Season to taste and cook very slowly. This makes a good dish for breakfast as well as luncheon.
Take 2 cups of flour, a pinch of salt, 2 teaspoonsful of baking powder, 2 tablespoons of shortening, 1 egg, well beaten, 1 cup of milk, stir until a smooth batter and lay over chicken or any kind of meat, well seasoned with pepper, salt and butter and a cup or more of hot water to make the meat moist.
1 pint cold roast beef or any other meat, ¹⁄₂ pint of stale bread crumbs, ¹⁄₂ teaspoon of grated rind of lemon, 1 teaspoon of salt, 2 eggs slightly beaten, ¹⁄₂ cup of flour, drop meat balls into this batter and then into smoking fat.
Beat the white and yolks of three to five eggs separately. Then add a tablespoon of milk for each yolk, add pinch of salt and pepper. Have the frying pan quite hot and let a small piece of butter melt in it then throw the yolks, milk, pepper and salt which have been mixed into the whites and put all into the frying pan, when set turn over into a fold. This is delicious and should be eaten hot as it may fall.
Take three to five eggs and put them in a frying pan with a piece of butter when the butter has melted put in your eggs with a little pepper and salt, when they begin to set take a cooking fork, a tin one is better and stir them, do not let them get too dry. Serve them quite soft.