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  Transcriber's Note: Inconsistencies in spelling have
  been retained. In particular, some words are used
  with accents in the index, but not in the main body.
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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 spoonful can be taken up. Add 3 tablespoonfuls of water,
1/4 of a teaspoonful of salt, and a dash of pepper, and when well mixed
turn into a hot omelet pan, in which a tablespoonful of butter has been
melted, lift the edges up carefully and let the uncooked part run under.
When all is cooked garnish with parsley.


5.--Cheese Ramequins.

Melt 1 oz. of butter, mix with 1/2 oz. of flour, add 1/4 of a pint of
milk, stir and cook well. Then beat in the yolks of two eggs, sprinkle
in 3 ozs. of grated cheese, add the well-beaten whites of three eggs.
Mix in lightly and put in cases. Bake a quarter of an hour.


6.--Scotch Collops.

Cut cold roast veal into thin slices, and dust over them a little mace,
nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a
dish and make a gravy by adding 1 tablespoonful of flour, 1/4 of a pint
of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon
juice, 1/4 of a teaspoonful of lemon peel, 3 tablespoonfuls of cream,
and 1 of sherry. Let boil up once and pour over the meat. Garnish with
lemon and parsley.


7.--Orange Salad.

Slice 3 sweet oranges, after removing the skin and pith, make a dressing
with 3 tablespoonfuls of olive oil, a tablespoonful of lemon juice, and
a pinch of salt. Serve on lettuce leaves.


8.--Oyster Potpie.

Scald one quart of oysters in their own liquor. When boiling take out
the oysters and keep them hot. Stir together a tablespoonful of butter
and two of flour, and moisten with cold milk. Add two small cups of
boiling water to the oyster liquor, season with salt and pepper, and
stir in the flour mixture, and let it cook until it thickens like cream.
Make a light biscuit dough and cut out with a thimble. Drop these into
the boiling mixture, cover the saucepan and cook