365 Luncheon Dishes Part 11
Take 1/2 a cupful of finely-chopped chicken and pound it fine. Dissolve a teaspoonful of gelatine in 2 tablespoonfuls of cold water. Whip 1/2 a pt. of cream to a stiff froth. Add the liquid gelatine to the chicken; season with salt and a teaspoonful of grated horse radish (if liked).
Stir until it begins to thicken, add the whipped cream a little at a time, and stand away until very cold. Cut bread into fancy slices and spread with the mixture.
24.--Cauliflower with Cheese.
Boil a cauliflower whole, pour a white sauce over it. Cover this with grated cheese, and place in the oven and brown.
25.--Cuc.u.mber and Lobster Salad.
Cut a slice off the cuc.u.mbers lengthwise, scoop them out, fill with boiled lobster meat. Arrange the lobster claws across the top. Ornament with mayonnaise dressing.
26.--Horseshoe Cakes.
Beat together very light 3/4 of a lb. of sugar and the same of b.u.t.ter, add 4 eggs and mix in 1-1/4 lbs. of flour. Mix 1/4 of a lb. of sugar and flour together, and lay in on the bread board. Take a small spoonful of the mixture and roll it with a broad-blade knife in the flour and sugar.
When rolled to the right length lay on tin sheet in the form of a horseshoe and bake.
27.--Lettuce Sandwiches.
Wash and dry the young and tender leaves of a head of lettuce. b.u.t.ter slices of graham bread, spread with a thick layer of mayonnaise dressing, lay lettuce leaves between two slices.
28--Sally Lunn.
Heat 1 pt. of milk blood warm, add 3 tablespoonfuls of b.u.t.ter, melted, 2 well-beaten eggs, and 1/2 a yeast cake dissolved in 3 tablespoonfuls of cold water. Pour gradually on the flour and beat into a smooth batter; then add 1 teaspoonful of salt and 2 tablespoonfuls of sugar. b.u.t.ter baking pans and pour half full. Let it rise for 2 hours in a warm place.
Bake 1/2 an hour.
29.--Lobster Fritanella.
Take half a loaf of stale bread, crumb, and soak in cold water. When soaked, squeeze dry in a cloth. Chop a very little onion fine, add two tablespoonfuls of b.u.t.ter; stir together over the fire until a good brown; add the bread; stir well; put into this the chopped meat of a large lobster; salt, cayenne and nutmeg. When very hot, add the yolks of two eggs; stir hard, and then turn out to cool. When quite cold, form into rolls with a little flour; egg and bread-crumb them and fry.
30.--Frenchman's Pie.
Boil 1-1/2 lbs. of calf's liver; when cold put it through the chopping machine twice, put it in a mortar with cayenne pepper, salt, nutmeg, mace and black pepper to taste. Line a china mould with very thin slices of fat bacon, then put a layer of cooked veal or chicken, cut in very thin slices, next a layer of the pounded liver, and so on until the mould is full. Pour in a pint of good gravy or stock in which 1-1/2 ozs.
of gelatine has been melted. Bake in a moderate oven for two hours. When quite cold, turn out on a platter.
31.--Scalloped Corn.
Cut corn from the cob, spread a layer in a baking dish, season, put on a layer of sliced tomatoes, season, and so on with alternate layers until the dish is nearly full; then fill the dish with rich milk in which dissolve a little soda and bake an hour.
AUGUST.
1.--Mock Crabs.
Cook a teaspoonful of finely chopped onion in 2-1/2 tablespoonfuls of b.u.t.ter in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfuls of flour, and when blended with the b.u.t.ter, stir in 3/4 of a cup of milk. When the mixture boils, add 1 cup of korulet, 1-1/4 teaspoonfuls of Worcestershire sauce, 1/3 of a teaspoonful of mustard, 1/4 of a teaspoonful of paprika, and a few grains of cayenne. When again boiling, set over hot water and stir in 1 beaten egg. Serve on thin crackers.--Janet M. Hill, in "Boston Cooking School Magazine."
2.--Rice Waffles.
Warm 1-1/2 cups of boiled rice in a pt. of milk; stir in a pint of cold milk, add an egg, a little salt, and flour enough to make a thin batter.
Bake in waffle irons well b.u.t.tered.
3.--Chicola.
Cut or grate 3 ears of corn, add a large piece of b.u.t.ter, and the yolk of one egg, well beaten. Cut the outside of a green pepper into small pieces. Stir all well together, bake 1/2 an hour, or until brown.
4.--b.u.t.tered Shrimps.
Sh.e.l.l some shrimps and put them in a saucepan with a little b.u.t.ter, a seasoning of salt and pepper and stir over the fire until hot. Fry some thin pieces of bread in b.u.t.ter or lard. Drain, place them on a hot platter, pile the b.u.t.tered shrimps on top and serve.
5.--Lobster Sandwiches.
Pick fine the meat of a boiled lobster, mix well with mayonnaise dressing. b.u.t.ter slices of white bread. Lay a small lettuce leaf on each and the lobster on that; put a slice of plain bread and b.u.t.ter on top; press together; trim off the crust.
6.--Potato Border with Meat Filling.
Pare, boil and mash 6 potatoes, add 1 tablespoonful of b.u.t.ter, salt and pepper and 2 well-beaten eggs. b.u.t.ter a border mould and pack the potato in it. Let this stand for fifteen minutes, then turn out on a dish and brush over with a well-beaten egg. Brown in the oven and fill with any kind of meat cut into blocks and seasoned well; cook in either a white or brown sauce.
7.--Cold Slaw.
Cut the centre of a cabbage very fine. Put 2 tablespoonfuls of vinegar on to boil, beat 2 eggs light, add to them 1/2 a cup of sour cream or milk, a tablespoonful of b.u.t.ter. Pour the boiling vinegar on to these.
Stir over the fire until boiling hot, add salt and pepper and pour over the cabbage. Serve cold.
8.--Cuc.u.mber Salad.
Peal and slice 3 cuc.u.mbers; leave them in ice water until wanted, then cover with French dressing.
9.--Corn Pudding.
One pint of uncooked green corn either grated or cut from the cob, 2 tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfuls of melted b.u.t.ter, 1 teaspoonful of salt and 1/4 of a teaspoonful of pepper. Bake in a moderate oven until firm in the centre.