The Project Gutenberg EBook of 365 Luncheon Dishes, by Anonymous

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Title: 365 Luncheon Dishes
A Luncheon Dish for Every Day in the Year

Author: Anonymous

Release Date: January 21, 2008 [EBook #24384]

Language: English

Character set encoding: ASCII

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Transcriber's Note: Inconsistencies in spelling have
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365 Luncheon Dishes

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.

[Illustration: Publisher's Logo]

PHILADELPHIA
GEORGE W. JACOBS & CO
PUBLISHERS

Copyright, 1902, by
George W. Jacobs & Company,
_Published September, 1902_

JANUARY.

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 centre of a platter and garnish with
green peas.

2.--Chicken Creams.

Chop and pound 1/2 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 1/2 a pint
of cream, which must be whipped; season with pepper and salt. Mix all
lightly together, put into oiled moulds and steam fifteen minutes, or if
in one large mould half an hour.

3.--Herring's Roes on Toast.

Have rounds of toast buttered and seasoned with salt and pepper, on each
piece place 1/2 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