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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