Everyday Luncheons/Index

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