Everyday Luncheons/Index

INDEX

Almond blanc mange, 209
Anchovy toast, 64
Apple, float, 208; custard, 208; cobbler, 208; stuffed, 237
April, luncheons, 259-264
Arrowroot pudding, 240
Asparagus, on toast, 111; croustades, 112; creamed, 112; escalloped, 112; à la pompadour, 113; à l'Espagnole, 113; creamed with eggs, 113; fritters, 114; with scrambled eggs, 128; with omelet, 141
August luncheons, 278-283

Bacon, rolls with kidney, 81; with liver, 81
Baked pears, 210
Baked rice pudding, 210
Banana, puffs, 209; short cake, 235; trifle, 236
Bass, how to prepare, 36
Batter bread, Southern, 147; soft, 148
Beans, escalloped, 115
Beef, extract of, 9; Neapolitan, 65; olives, 66; creamed dried, 67; bash, 79; French hash, 79; cold pressed, 84; stuffed pressed, 85; spiced pressed, 88: réchauffé of, 89; collops, 91; collops, No. II., 91; quick stew of, 93; with scrambled eggs, 128
Beets, sugared, 105; creamed, 105

Beverages, various varieties, 202-207
Biscuit, baking-powder, 145; Southern, 145; quick, 146; buttermilk, 146; egg, 146; sour-milk, 147; New York, 147; Graham, 153
Blackberry shrub, 205
Blenheim pudding, 230
Bluefish, 36
Bordeaux pudding, 212
Bread and cocoanut pudding, 228
Bread pudding, 211
Brown betty, 209
Buttermilk, 202

Cabbage, stuffed, 106; creamed, 107; escalloped, 107; fried, 107
Cake, plain, 239
Carrots, buttered, 109; with peas, 109
Cauliflower, creamed, 115; escalloped, 115; in cheese case, 115
Celery, creamed, 107; escalloped, 108; creamed in cheese shell, 108; creamed with poached eggs, 130
Cheese, scramble, 130; omelet, 141
Chicken, various methods of preparation, 74-78
- À la Maryland, 76
- Broiled, 74; with bacon, 74
- Chartreuse of, 84
- Creamed, 74; with eggs, 77
- Croquettes, 75
- Curried, 75
- Devilled, 76
- Escalloped, 77; with macaroni, 83
- French hashed, 75
- Gallosch, 77
- Klops, 78
- Liver scramble, 130
- Loaf, 90
- Saute, 76
- Scramble, 137
- Spanish, 78
Chocolate blanc mange, 212
Chocolate cakes, 227
Chocolate pudding, 212
Clams, cream of, 19; devilled, 53; cutlets, 54; sauté, 54; curried, 54; escalloped, 55; omelet, 141
Cocoa, 203
Cod, 36; fried steaks of, 37; cutlets of, 37; escalloped with oysters, 37; fish balls, 59; baked, 60; Cuban, 60; surprise, 60; with macaroni, 61; creamed with poached eggs, 62; boiled fresh, 63, cutlets, 63; scramble, 138
Coffee blanc mange, 213
Cold slaw, 106
Cookies, soft, 226; cocoauut, 227; peanut, 237; fruit, 238
Corn, boiled, 116; oysters, 116; Southern pudding, 117; creamed, 117; with eggs, 117; escalloped, 117; scramble, 117; custard, 118; croquettes, 118; baked, 118; fritters, 119; with tomatoes, 119; fried, 119
Corn bread, soft, 151; Florida, 152
Corn pone, Southern, 148; No. II., 149
Corn starch pudding, 229
Corned-beef hash, 66
Crabs, bisque of, 24; devilled, 55; à la Creole; 56; à la Providence, 56; croquettes, 57; scramble, 132; omelet, 142
Cream puffs, 233
Cucumbers, fried, 119; fritters, 120; baked, 120; mashed, 120; on toast, 120; wilted with sour cream, 121
Curry of vegetables, 108
Custards, cup, 211; baked cocoanut, 211; maple, 218; orange, 219; chocolate and apple, 231

Date gems, 152
Date, pudding, 232; dessert, 232
December luncheons, 297-301
Desserts, various varieties, 208-242
Drop cakes, Graham, 153; hominy, 154
Duck, mock, 86

Éclairs, 226
Eggplant, fried, 121; fritters, 121; stuffed, 121; à l'allemande, 122; stuffed with nuts, 122
Eggs, various methods of preparation, 127-144
- À l'aurore, 131
- À la bonne femme, 137
- À la bourgeoise, 137
- À la maître d'hôtel, 135
- À la paysanne, 130
- À la St. Catherine, 137
- À la tripe, 129
- À la Washington, 138
- Au miroir, 129
- Baked, with cheese, 134; on rashers of bacon, 139
- Bird's nest, 136
- Coddled, 135
- Creamed, 129
- Escalloped, 140
- Fried, 128; with black butter, 129
- In ambush, 135
- In crusts, 134
- Japanese, 139
- Mexican, 134
- Omelet, plain, 140; pea, 140; with asparagus tips, 141; cheese, 141; ham, 141; clam, 141; shrimp, 142; crab, 142; lobster, 142; tomato, 142; sardine, 142; blazing, 143; bread, 143; à la crême, 143; vegetable, 143; sweet, 143
- Poached, 127; with creamed celery, 130; on anchovy toast, 136
- Scrambled, 127; No. II., 127; with asparagus tips, 128; with dried beef, 128; with chicken liver, 130; with cheese, 130; with oysters, 131; with mushrooms, 131; with lobster, 131; with tomatoes, 131; with green peas, 132; with ham, 132; with bacon, 132; with crab, 132; with shrimp, 132; with kidney, 133; with sausage, 133; with sardines, 133; with tongue, 133; chicken, 137; pimento, 138; with codfish, 138; in cups, 139
- Steamed, 139
- Sur le plat, 136
- Swiss, 136
- With fine herbs, 133
Emergency Party described, 6
English buns, 148

Farina pudding, 215
February luncheons, 249-254
Fig dessert, 219
Finnan haddie, creamed with peppers, 43; escalloped, 44
Fish, dainty dishes of, in season, 36-65; escalloped with potato, 40; French hash, 58; chartreuse of, 60; à la vinaigrette, 61; jellied, 62; hashed salt, 63
Flounder, 36
Frankfurters, 73
French pancakes, 213
Fricatelli, 87
Fritters, 216
Fruit, pudding, 213; sponge, 214; blancmange, 215; pudding of Graham, 216
Fruit wafers, 238

Gelatine used for soups, 35
Gingerbread, soft, 238
Golden ball fritters, 236
Good Friday pudding, 236
Grape juice, 205

Haddock, 36; escalloped, 38; creamed, 38
Halibut, 36; boiled, 41; steamed, 41; broiled steaks of, 41; breaded steaks of, 42; carbonade of, 42
Ham, croquettes, 73; with eggs, 81; devilled with eggs, 81; frizzled, 82; with veal, 82; with noodles, 87; scramble, 132; omelet, 141
Hamburg sponge, 234
Hamburgher steaks, 65
Herring, 36; boiled, 39
Hickory-nut macaroons, 235
Hot slaw, 106

Indian pudding, 217

Jam, 229
Jam pudding, 217; No. II., 217
January luncheons 243-249
Johnny-cake, 149; with apple, 150
July luncheons, 274-278
June luncheons, 269-273

Kidney, of lamb, 69; devilled, 78; bacon rolls, 81; stewed, 83

Lamb, chops, 67; croquettes, 67; broiled breast of, 67; cutlets à la Maryland, 68; curry of, 68; in aspic, 86
Lemon blanc mange, 233
Lemon sponge, 214
Lemonade, 204; with seltzer, 206
Lima beans, creamed, 105; escalloped, 114
Liver, creamed, 66; with bacon, 81; breaded with sour sauce, 89; with onion sauce, 89
Lobster, bisque of, 25; broiled, 55; creamed, 55; scramble, 131; omelet, 142
Luncheons, three hundred and sixty-five menus, 243-301

Macaroons, hickory-nut, 235
Mackerel, 36; broiled fresh, 39
March luncheons, 254-259
Marquise pudding, 218
May luncheons, 264-269
Meat balls, German, 87
Meats suitable for luncheon, 65-93
Milk, 202
Mint Sangaree, 206
Mock birds, 83
Muffins, corn, 149; corn and rice, 150; corn and fruit, 151; corn and hominy, 151; Charleston, 152; hominy, 154; plain, 154; cream, 155; buttermilk, 155; blueberry, 155; cerealine, 155; batter, 156; Southern, 156; sour-milk, 156
Mushrooms, broiled, 123; fried, 123; scrambled, 131
Mutton, escalloped, 68; devilled, 69; broiled, 69; à la Marquise, 69; kidney en brochette, 69; broiled cutlets, 80; hash, 81

New York pudding, 239
Noodles with ham, 87
November luncheons, 292-296
Nut wafers, 237

October luncheons, 287-291
Omelets, various varieties, 140-144
Onions, escalloped, 109; fried, 109
Orange jelly, 218
Oysters, various preparations of, 42-53
- À l'Americaine, 43
- À la Creole, 54
- À la Delmonico, 50
- À la Française, 53
- À la Gordon, 52
- À la Long Branch, 52
- À la Newburg, 50
- À la Quebec, 51
- À la Waldorf, 52
- À la Washington, 48
- Baked, in shells, 43; on toast, 44
- Broiled, 47
- Cream of, 31; creamed, 45; on half-shell, 46
- Curried, 45
- Devilled fried, 49
- Escalloped, 46
- Fricassee, 47
- Fried, 47
- Frizzled, 51
- Mock fried, 70
- Panned, 45
- Pigs in blankets, 49
- Rarebit, 51
- Raw, 42, 48
- Roast, 44
- Scramble, 131
- Smothered, 52
- Spindled, 50
- Steamed, 48
- Stewed, 48; with celery, 49
- With macaroni, 46

Parsnips, creamed, 109; escalloped no; baked, 110; fried, 110; breaded, 110; fritters, 110
Peach, kisses, 220; baked, 242
Peach shortcake, 236
Pears, surprise, 242
Peas, with carrots, 109; green, 123; scramble, 132
Peppers, stuffed, 111
Perch, 36; fried, 39
Pigs' feet, jellied pickled, 92
Pike, 36
Pimento scramble, 138
Pineapple cup, 204
Pineapple lemonade, 205
Pineapple pudding, 220
Popovers, 157; with fruit, 157
Pork, chops, 73; à la Maryland, 76
Potatoes, various methods of preparation, 94-104
- À la Béchamel, 98
- À la Française, loi
- À la Hollandaise, loi
- À la Irwin, 99
- À la maître d'hôtel, 96
- À la Nelson, 98
- À la Roy ale, 94
- À la Waldorf, 102
- Au gratin, 96
- Baked in balls, 95
- Border, 94
- Boulettes, 99
- Breaded, 99
- Cakes, 101
- Creamed, 96
- Croquettes, 99
- Dice, 97
- Dutch, 97
- Escalloped, 95
- Floradora, 98
- French fried, 100
- Glazed, 102
- Julienne, 100
- Loaf, 101
- Lyonnaise, 100
- Macaroni, 100
- Mangle, 97
- Omelet, 94
- Parisian, 101
- Princess, 102
- Puff, 95
- Salad No. I., 102; No. II., 103; No. III., 103; No. IV., 103; No. v., 104; No. VI., 104; No. VII., 104
- Saratoga chips, 100
- Stewed, 97
Prune, jelly, with almonds, 220; souffle, 221; jellied, 231; stuffed, 235; fluff, 240; Norwegian pudding, 241
Puffs, corn, 150; Graham, 153, 237

Quick breads, various methods of preparation, 145-157
Quick bread pudding, 241
Quick soups, 8-35

Raspberry charlotte, 241
Raspberry cup, 205; shrub, 206; dash, 206
Red Snapper, 36
Rice, with bananas, 228; with cocoanut custard, 229; boiled pudding, 233
Roly poly, 221

Sago cream, 223
Salads, how to prepare and dress, 165-201
- À l'Espagnole, 177
- Almond, 169
- Apple, with watercress, 169
- Apricot, 169
- Asparagus, 169; with salmon, 169
- Banana, 170; with cherries, 170; with pimento, 170; with celery, 170; with peanuts, 193
- Bean, 170
- Bellevue, 175
- Bird's-nest, 171
- Bohemian, 171
- Bordeaux, 170
- Cabbage, 177; with pepper, 191; with celery, 195; No. II., 195; No. III., 195
- Calf's-brain, 172
- Cauliflower, 171; with beets, 174; with carrots, 191
- Celery, 171; with nuts, 174; jelly, 174; with radish, 176; with pineapple, 187; with cauliflower, 191; with apple, 196
- Cheese, with tomatoes, 174; with parsley, 189
- Cherry, 173; with pineapple, 190
- Chestnut, 175; No. II., 185
- Chicken, 168; with mushrooms, 168; mock, 168; with sweetbread, 168; with nuts, 169; aspic, 175; en Bellevue, 176; with egg, 190
- Cottage cheese, 173
- Crab, 172
- Cream cheese, 173
- Cress, 172; with walnut, 185
- Cucumber, 172; with radish, 172; jelly, 173; aspic, 176; with pimola, 194; with crab, 199
- Egg, with cheese, 187; with potatoes, 189; with chicken, 190; with asparagus, 194; with cucumbers, 194; with celery, 195; ball, 195; stuffed, 196; with cabbage, 199; with sardine, 199
- Endive, 178
- German cabbage, 200
- German cauliflower, 192
- Grape, 177; No. II., 178
- Grapefruit, 178
- Halibut, 197; No. II., 197; No. III., 197; No. IV., 198
- Ham, with celery, 189
- Irwin, 201
- Italian, 178; with sardines, 186
- Lettuce, 178
- Lobster, 198; No. II., 198
- Marguerite, 179
- Marquise, 179
- Mutton, 185; with asparagus, 185; with peas, 185
- Normandy, 179
- Nut, with sweetbreads, 179
- Onion, 193
- Orange, 180
- Oyster, 182
- Parisian, 180
- Pea, with walnut, 192
- Peach, 181
- Pepper, 180; with cabbage, 191
- Pimento, 180; No. II., 180
- Pineapple, 181
- Portuguese, 181
- Potato, with nuts, 190
- Russian, 181; No. II., 192; No. III., 193
- Salmon, 183; No. II., 183; No. III., 186
- Salsify, 184
- Sardine, 183
- Scallop, 181
- Shad roe, 183; No. II., 183; No. III., 186
- Shredded lettuce, 200
- Shrimp, 182; with cucumber, 184; with celery, 190; with nuts, 196; with tomatoes, 198
- Smelt, 198
- Smoked herring, 197
- Spaghetti, 189
- Spanish, 192
- Spinach, 184
- Strawberry, 193
- String beans, 184
- Summer, 182
- Sweetbread, 183; with cucumber, 189
- Tomato, aspic, 175; stuffed, 182; with asparagus tips, 188; with chives, 194; with celery, 196
- Tongue, with potatoes, 200
- Turkey, 199
- Tutti-frutti, 188
- Veal, 188
- Vienna, 184
- Waldorf, 185
Salmon, 36; creamed, 38; steaks, 39; escalloped, 39; with rice, 40; pressed, 40; with eggs, 58; cold, with caper sauce, 58; croquettes, 59; curried, 62; broiled smoked, 64
Salsify, 123
Sandwiches, one hundred varieties of fillings, 158-164
Sardines, baked, 42; toast, 64; omelet, 142
Sauce for puddings, 215
Sausages, 74; baked with rice, 92
Scallops, fried, 57
Scrambled eggs, various varieties, 127-139
September luncheons, 283-287
Shad, 36
Shrimps, creamed, 56; escalloped, 56; à la Hudson, 56; with peas, 57; with green peppers, 57; scramble, 132; omelet, 142
Smelt, 36
Snow-balls, 221
Snow pudding, 223
Soup, general rules for making, 8-35
- Apple, 32
- Asparagus, cream of, 21
- Barley, 9
- Beet, 12; cream of, 23
- Bisque, of oysters, 24; of bread, 24; of lobster, 25
- Black bean, 30
- Bombay, 31
- Bread, bisque of, 24
- Cabbage, 30
- Carrot, 9; cream of, 24
- Cauliflower, cream of, 22
- Celery, 10; cream of, 20, 30; with oysters, 31
- Cheese, cream of, 25
- Cherry, 34
- Chicken, 12, 13; with corn, 25; with celery, 30; with tomatoes, 31
- Clam, 13; cream of, 19
- Corn, 9; cream of, 22; with chicken, 25
- Crabs, bisque of, 24
- Cream, of clam, 19; of celery, 20, 30; of rice, 20; of squash, 20; of asparagus, 21; of cucumber, 21; of peanuts, 21; of potato, 22 ; of corn, 22; of lima beans, 22; of cauliflower, 22; of beet, 23; of salsify, 23; of shrimps, 23; of onion, 23; of lettuce, 23; of string beans, 24; of salmon, 24; of carrots, 24; of cheese 25
- Cucumber, cream of, 21; with onions, 27
- Duchess, 26
- Dutch, 14
- Egg, 26; No. II., 32
- French, with milk, 18
- Fruit, how made, 34
- German, with chicken, 16
- Grape, 34
- Italian, with tomato, 18
- Julienne, 28
- Kidney bean, 11
- Lemon, 33
- Lentil, 11
- Lettuce, cream of, 23
- Lima bean, 12; purée of, 13; cream of, 22
- Liver, 17
- Lobster, bisque of, 25
- Macaroni, 11
- Marquise, 33
- Mutton, 29
- Onion, 11; No. II., 17; cream of, 23; with cucumbers, 27; with potatoes, 29
- Orange, 33
- Oysters, bisque of, 24
- Pea, 10; split pea, 12; cream of, 21; purée of, with tomatoes, 27
- Peanuts, cream of, 21
- Pineapple, 34
- Potato, cream of, 22; with turnip, 32
- Puree, of lima beans, 13; of peas with tomatoes, 27
- Rice, 10; with tomato, 11; cream of, 20
- Russian, 28
- Sago, 10
- Salmon, cream of, 24
- Salsify, cream of, 23
- Scotch, 16
- Shrimps, cream of, 23
- Spaghetti, 10
- Spinach, 19; cream of, 21
- Squash, cream of, 20
- Strawberry, 33
- String beans, cream of, 24
- Swedish, 33
- Tapioca, 13
- Tomato, clear, 10; with rice, 11; No. II., 14; No. III., IV., V., 15; No. VI., VII., 18; No. VIII., 28; No. IX., 29
- Turkey, 30
- Turnip, 12; with potatoes, 32
- Vegetable, 26
- Vermicelli, 11
Spanish cream, 222
Spinach, with poached egg, 124
Sponge cake, with cream, 231
Squash, stuffed Summer, 124; fried, 124
Stock, from beef extract, how to prepare, 8
Strawberry cream cake, 234; shortcake, 235
String beans, 114; croustades, 114; creamed, 114; à la pompadour, 115
Succotash, 116; creamed, 116
Surprise pudding, 222
Sweetbreads, fried, 72; broiled, 72; creamed, 72
Sweet rice croquettes, 225

Tapioca, pudding, 224; cream, 225
Tartlets, 224
Tea, 202; iced, 204
Temperance punch, 207
Terrapin, mock, 71
Toast, anchovy, 64; sardine, 64
Tomatoes, escalloped, 111; with corn, 119; broiled, 124; fried, 125; stuffed baked, 125; surprise, 125; à I'Italienne, 126; scramble, 131; omelet, 142
Tongue, breaded, 65; escalloped, 80; boiled lamb, 80
Trout, 36
Turkey, escalloped, 84

Vanities, 226
Veal, cutlet of breaded, 70; croquettes, 70; minced on toast, 70; escalloped, 71; with ham, 82; blanquette of, with peas, 82; loaf, 85; loaf No. II., 86; jellied, 90
Vienna chocolate, 203

Weakfish, 36
Whitefish, 36; broiled, 41
Wine jelly, 225

This work was published before January 1, 1930, and is in the public domain worldwide because the author died at least 100 years ago.

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