Name: Luncheons
Author: Mary Ronald

LUNCHEONS %MARY RONALD ^aihor ofT^he Ceniury Cook 'ffook I) I ^^:': i '-S« ^IJii till I J li^-^ |<. I( X::'- l) '/() (C ll r 1/ M ^ >h ■fi Cornell University Library TX 735.R65 Luncheons :a cook's picture book : a sup 3 1924 001 784 903 £ ]4 Cornell University The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924001784903 LUNCHEONS LUNCHEONS A COOK'S PICTURE BOOK A SUPPLEMENT TO THE CENTURY COOK BOOK BY <^^^»-^*-^-iS^^__ AUTHOR OF THE CENTURY COOK BOOK ILLUSTRATED WITH OVER TWO HUNDRED PHOTOGRAPHS NEW YORK THE CENTURY CO. 1902 Copyrifcht, 1902, by The Century Co. PuUished October, liiOi THE OEVINNE PRESS THE BOOK This book is intended as a supplement to the "Century Cook Book," hence no general rules for cooking are given. It is a book of illustrated receipts, a cook's picture-book, intended to be very useful in the way of suggestion. It is arranged so that housekeepers may more readily make up a menu, often a difficult task, or may easily find new dishes to vary the routine of the daily fare. Instead of various menus, which are impracticable be- cause they seldom suit the convenience of the moment, lists of dishes are given which can be quickly read over and those suitable for the occasion selected. These lists are placed at the heads of the sections, each section representing a single course, and each list comprising a number of dishes, any one of which is suitable for that course. The receipts will meet the requirements of luncheons, but the ma.jority of them are equally appropriate for dinner. Attention has been given to the garnisliing and manner of dishing, in order to make the dishes pleasing to the sight ; for pretty dishes are attractive and recommend themselves, while carelessly served ones are sometimes refused on account of their appearance. The illustrated dishes, though apparently elaborate, are in fact quite simple, the pastry -bag and tube, the use of which is easily acquired, being the means employed to decor- ate many of them. The illustrations will serve as suggestions, and the taste of the cook will lead her to use such other combinations as are suited to her convenience. CONTENTS CHAPTER I (Pages 1-34) LtTKCHEONS FONTAGE CuPS Garnishing and Dishing Difpeeent Wats op Peeparing Butter The Pastry-bag Measures and Teems Oeder op Courses CHAPTER n (Pages 35-12) / Fruits \ Oyster and Clam Cocktails First Course Oysters and Claris on the Half Shell CANAPfeS Second Course CHAPTER in (Pages 43-18) Soups Third Course CHAPTER IV (Pages 49-58) Eggs Fourth Course CHAPTER V (Pages 59-C8) Shell-fish Lobsters Fish CHAPTER VI (Pages 69-82) Fifthor Seventh Course Entrees Sixtlt Course Seventh Course Eighth Course Ninth Course Tenth Course CONTENTS CHAPTER VII 5 83-100) Meats Vegetables and Cereals used as Vegetables Chicken Sauces for Meats Sweet Sauces CHAPTER VIII (Pages 107-111) Frozen Punches Fruits Cheese Dishes CHAPTER IX (Pages 113-131) Game Salads Cold Service Salad Dressings Cheese CHAPTER X (Pages 133-103) Hot Desserts Cold Desserts Pies and Tarts Ices Eleventh Course Fruits CHAPTER XI (Pages 105-171) CHAPTER XII (Pages 173-170) Loaf Caxes CHAPTER XIII (Pages 177-195) Small Fancy Cakes CHAPTER XIV (Pages 197-211) Breads INDEX (Pages 213-223) Icings LUNCHEONS EREATA

AI-modernized reading of the original text

%MARY RONALD ^aihor ofT^he Ceniury Cook 'ffook I) ^^:': '-S« ^IJii till I J li^-^ |<. I( X::'- l) '/() (C ll r 1/ M ^ >h ■fi Cornell University Library TX 735.R65 Luncheons :a cook's picture book : a sup 3 1924 001 784 903 £ ]4 Cornell University The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924001784903 A COOK'S PICTURE BOOK A SUPPLEMENT TO THE CENTURY COOK BOOK BY <^^^»-^*-^-iS^^__ AUTHOR OF THE CENTURY COOK BOOK ILLUSTRATED WITH OVER TWO HUNDRED PHOTOGRAPHS NEW YORK THE CENTURY CO. Copyright, 1902, by The Century Co. Published October, 1902 THE DEVINNNE PRESS THE BOOK This book is intended as a supplement to the "Century Cook Book," hence no general rules for cooking are given. It is a book of illustrated receipts, a cook's picture-book, intended to be very useful in the way of suggestion. It is arranged so that housekeepers may more readily make up a menu, often a difficult task, or may easily find new dishes to vary the routine of the daily fare. Instead of various menus, which are impracticable because they seldom suit the convenience of the moment, lists of dishes are given which can be quickly read over and those suitable for the occasion selected. These lists are placed at the heads of the sections, each section representing a single course, and each list comprising a number of dishes, any one of which is suitable for that course. The receipts will meet the requirements of luncheons, but the ma.jority of them are equally appropriate for dinner. Attention has been given to the garnisliing and manner of dishing, in order to make the dishes pleasing to the sight ; for pretty dishes are attractive and recommend themselves, while carelessly served ones are sometimes refused on account of their appearance. The illustrated dishes, though apparently elaborate, are in fact quite simple, the pastry -bag and tube, the use of which is easily acquired, being the means employed to decorate many of them. The illustrations will serve as suggestions, and the taste of the cook will lead her to use such other combinations as are suited to her convenience. CONTENTS CHAPTER I (Pages 1-34) LtTKCHEONS FONTAGE CuPS Garnishing and Dishing Difpeeent Wats op Peeparing Butter The Pastry-bag Measures and Teems Oeder op Courses CHAPTER n (Pages 35-12) / Fruits \ Oyster and Clam Cocktails First Course Oysters and Claris on the Half Shell CANAPfeS Second Course CHAPTER in (Pages 43-18) Soups Third Course CHAPTER IV (Pages 49-58) Eggs Fourth Course CHAPTER V (Pages 59-C8) Shell-fish Lobsters Fish CHAPTER VI (Pages 69-82) Fifthor Seventh Course Entrees Sixtlt Course Seventh Course Eighth Course Ninth Course Tenth Course CONTENTS CHAPTER VII 5 83-100) Meats Vegetables and Cereals used as Vegetables Chicken Sauces for Meats Sweet Sauces CHAPTER VIII (Pages 107-111) Frozen Punches Fruits Cheese Dishes CHAPTER IX (Pages 113-131) Game Salads Cold Service Salad Dressings Cheese CHAPTER X (Pages 133-163) Hot Desserts Cold Desserts Pies and Tarts Ices Eleventh Course Fruits CHAPTER XI (Pages 165-171) CHAPTER XII (Pages 173-176) Loaf Caxes CHAPTER XIII (Pages 177-195) Small Fancy Cakes CHAPTER XIV (Pages 197-211) Breads (Pages 213-223) Icings EREATA