Luncheon. — This is a kind of interme-
diate meal, and therefore not unfrequently an
unnecessary one. "The English labourer,"
"^ says a medical authority, ' ' has his ' lunch '
between breakfast and dinner, and again
between the latter meal and supper; the
English of the higher classes, particularly if
their time is not well occupied, are apt to make
luncheons a kind of dinner — a meal of animal
food and stimulants, which, if superadded to
dinner, is certainly unnecessary, and therefore
productive of disease. Either the luncheon
should be made a hona fide dinner, at an early
hour, or it should be a meal without animal
food, provided, of course, that an additional
amount of animal nutriment is not considered
necessary by a medical man, as a remedial
measure. Fruit is generally more wholesome
at luncheon than in any other part of the day."
Luncheon Cake. — Any good plain cake
may be used as a luncheon cake, nevertheless
recipes arc here given for two or three. Rub
half a pound of fresh butter into three-quarters
of a pound of fine flovu' ; add a quarter of a pound
of ground rice, a pinch of salt, half a pound of
moist sugar, four ounces of currants, picked and
washed, half an ounce of caraway seeds, if liked,
half a nutmeg, grated, and an ounce of candied
lemon✪ Luncheon Cake cut into thin slices. Mix the dry ingre-
dients thoroughly. Dissolve a tea-spoonful of
carbonate of soda in half a pint of boiling milk.
Let it cool, then stii- into it three eggs well
beaten. Moisten the cake with the liquid, and
be careful to mix all very thoroughly. Butter
a tin, and line the sides with buttered paper.
Put in the cake, and bake in a moderate oven.
In order to ascertain when the cake is done,
push a skewer to the bottom of it, and when it
comes out clear and ch-y the cake is done enough.
Let it stand entire for two days before cutting.
Time to bake, an hotu' and a quarter. Pro-
bable cost. Is. 6d.
Luncheon Cake, Irish {see Irish Lun-
cheon Cake).
Luncheon Cake made from Dough.
— Take two pounds of dough just ready for the
oven, rub into it two ounces of fresh butter, a
quarter of a i^ound of currants, washed, picked,
and dried thoroughly, half a pound of moist
sugar, and half a large nutmeg, grated, with a
little sliced candied lemon, if liked. These in-
gredients should be rubbed into the dough very
lightly. Put the mixture into a basin, cover it
with a cloth, and let it stand in a warm place
to rise. Then knead the dough, butter some
tins, three-parts fill them with "the cake, let it
rise for a fc«- minutes, and bake in a
moderate oven. If bread is not made at home,
a little dough may be procured from the
baker's. Time to bake, about an hour and
a half. Probable cost. Is.
Luncheon Cake, Plain.— Mix two tea-
spoonfuls of baking-powder and a pinch of salt
with one pound of flour ; rub in four ounces of
good beef di-ipi^ing, add a quarter of a pound
of moist sugar, six ounces of currants, picked
and stoned, half a nutmeg, grated, and a quarter
of an ounce of caraway seeds, if liked. Make
the mixture up into a paste with two eggs and
half a pint of milk, bake in a buttered tin in a
moderate oven. This cake is better if left for
a day before it is cut into. Time to bake, about
an hour and a quarter. Probable cost, 9d.
Page 868 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Luncheon. — This is a kind of intermediate meal, and therefore not unfrequently an unnecessary one. "The English labourer," "^ says a medical authority, ' ' has his ' lunch ' between breakfast and dinner, and again between the latter meal and supper; the English of the higher classes, particularly if their time is not well occupied, are apt to make luncheons a kind of dinner — a meal of animal food and stimulants, which, if superadded to dinner, is certainly unnecessary, and therefore productive of disease. Either the luncheon should be made a hona fide dinner, at an early hour, or it should be a meal without animal food, provided, of course, that an additional amount of animal nutriment is not considered necessary by a medical man, as a remedial measure. Fruit is generally more wholesome at luncheon than in any other part of the day."
Luncheon Cake. — Any good plain cake may be used as a luncheon cake, nevertheless recipes arc here given for two or three. Rub half a pound of fresh butter into three-quarters of a pound of fine flour ; add a quarter of a pound of ground rice, a pinch of salt, half a pound of moist sugar, four ounces of currants, picked and washed, half an ounce of caraway seeds, if liked, half a nutmeg, grated, and an ounce of candied lemon cut into thin slices. Mix the dry ingredients thoroughly. Dissolve a tea-spoonful of carbonate of soda in half a pint of boiling milk. Let it cool, then stir into it three eggs well beaten. Moisten the cake with the liquid, and be careful to mix all very thoroughly. Butter a tin, and line the sides with buttered paper. Put in the cake, and bake in a moderate oven. In order to ascertain when the cake is done, push a skewer to the bottom of it, and when it comes out clear and dry the cake is done enough. Let it stand entire for two days before cutting. Time to bake, an hour and a quarter. Probable cost. Is. 6d.
Luncheon Cake, Irish {see Irish Luncheon Cake).
Luncheon Cake made from Dough.
— Take two pounds of dough just ready for the oven, rub into it two ounces of fresh butter, a quarter of a pound of currants, washed, picked, and dried thoroughly, half a pound of moist sugar, and half a large nutmeg, grated, with a little sliced candied lemon, if liked. These ingredients should be rubbed into the dough very lightly. Put the mixture into a basin, cover it with a cloth, and let it stand in a warm place to rise. Then knead the dough, butter some tins, three-parts fill them with "the cake, let it rise for a few minutes, and bake in a
moderate oven. If bread is not made at home, a little dough may be procured from the baker's. Time to bake, about an hour and a half. Probable cost. Is.
Luncheon Cake, Plain.— Mix two teaspoonfuls of baking-powder and a pinch of salt with one pound of flour ; rub in four ounces of good beef dripping, add a quarter of a pound of moist sugar, six ounces of currants, picked and stoned, half a nutmeg, grated, and a quarter of an ounce of caraway seeds, if liked. Make the mixture up into a paste with two eggs and half a pint of milk, bake in a buttered tin in a moderate oven. This cake is better if left for a day before it is cut into. Time to bake, about an hour and a quarter. Probable cost, 9d.
Records on this page
Luncheon CakePlain Luncheon CakeLuncheon Cake from Dough