Historical Cookbooks » 1902

Dormers – 365 Luncheon Dishes

Old Cook — Mon, 31 Mar 2008 05:13:18 +0000

Chop cold beef very fine, and season it with salt and pepper, then add
some onion chopped fine and fried previously, also some rice boiled very
dry. Mix all well together and make into small rounds, flour them and
fry until brown. Serve with a hot gravy poured over them.

German Prune Cake – 365 Luncheon Dishes

Old Cook — Sun, 30 Mar 2008 05:12:07 +0000

For this use a recipe for short cake adding more milk to make it into a
thick batter. Turn into a shallow, oblong pan and over the top press
lightly into the mixture a close layer of partly cooked prunes. Sprinkle
thickly with granulated sugar and bake in a quick oven. Serve hot.–From
“Table Talk,” Phila.

Beef Cutlets – 365 Luncheon Recipes

Old Cook — Sat, 29 Mar 2008 05:11:16 +0000

Trim and cut like cutlets some slices of beef; season. Fry on both sides
until done; sprinkle over them chopped parsley, place on a dish and
serve with a brown gravy.

Cheese Fondue No. 1. – 365 Luncheon Dishes

Old Cook — Fri, 28 Mar 2008 05:10:28 +0000

Beat 5 eggs without separating. When light, add 1 cupful of grated
Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a
teaspoonful of white pepper, and three tablespoonfuls of butter cut into
bits. Cook in a double boiler until the cheese has melted and the
mixture is smooth and as thick as custard. Pour over hot buttered toast
and send at once to the table.–”Table Talk,” Phila.

Clams Sauteed and Creamed – 365 Luncheon Dishes

Old Cook — Thu, 27 Mar 2008 05:09:32 +0000

Chop fine two strings of soft shell clams after washing them. Melt one
large tablespoonful of butter in a frying pan, add the clams and stir
frequently until they are nicely browned. Keep well broken with a spoon.
When browned dredge over them 1 heaping tablespoonful of butter and stir
again until it is absorbed and browned, then add gradually 1 cupful of
milk, stirring until it is smooth and thick. Season well with salt and
pepper, simmer for 5 minutes and serve on toast.–”Table Talk,” Phila.

Tomato Jelly Salad – 365 Luncheon Dishes

Old Cook — Wed, 26 Mar 2008 05:08:40 +0000

Cook a can of tomatoes with 1/2 an onion, a stalk of celery, a bay leaf
and pepper and salt. Dissolve 3/4 of a box of gelatine in 1/2 a cup of
cold water. Add the gelatine to the tomato and strain into small round
moulds; serve each one on a lettuce leaf with a circle of mayonnaise
dressing around.

English Bread Pudding – 365 Luncheon Dishes

Old Cook — Tue, 25 Mar 2008 05:07:43 +0000

Grease small cups and fill 2/3 full with bread crumbs and a little
chopped candied fruit; beat 2 eggs without separating and 2
tablespoonfuls of sugar and 1-1/2 cups of milk. Pour this carefully over
the crumbs and stand the cups in a pan of boiling water and bake in a
moderate oven 15 minutes. Turn out and serve with a vanilla or wine
sauce.

Zephyr Eggs – 365 Luncheon Dishes

Old Cook — Mon, 24 Mar 2008 05:06:45 +0000

Beat four eggs very light, add to them a pint of cream, season with salt
and pepper. Butter small moulds and pour in the mixture, stand the
moulds in a pan with about 2 inches of water, steam 20 minutes. Turn
them out and pour a rich brown gravy around them. Garnish with chopped
olives and red chillies.

Western Balls – 365 Luncheon Dishes

Old Cook — Sun, 23 Mar 2008 04:36:35 +0000

Put 1/2 a pound of boiled potatoes through a sieve, mix with them 2 ozs.
of grated ham, a little butter, a well-beaten egg, cayenne and salt to
taste; if not moist enough, add a little cream, form into small balls,
egg and bread crumb them and fry a golden brown in deep fat.

Lobster Creams – 365 Luncheon Dishes

Old Cook — Sat, 22 Mar 2008 04:35:44 +0000

Whip 1/2 a pint of cream stiff, season it highly with cayenne and salt.
Cut up 1/2 a boiled lobster and mix with the cream. Put into cases.
Garnish with parsley and some of the lobster coral.