Luncheons

so. 205. T<-)ASTE]) CHEESE SANDWICHES. KO. 206. LOAJF OF BRIOCHE. BREADS 209 Sandwiches prepared for a traveler's Innclieon should he made a little thicker and larger than directed above, as they must be hearty enough to constitute a meal. If wrapped in paraffin paper, thej' will keep fresh for a long time. TOASTED CHEESE SANDWICHES ]\Iake a tilling of grated cheese, toast the sandwiches on both sides, and serve them hot. Many kinds of sandwiches may be toasted. Sandwiches left over may be utilized in this way. BRIOCHE Brioche is a light bun. The mixture is also used for sav- arins and babas. See page 147. Make a leaven as follows : Add to a cupful of tepid milk a yeast-eake and half a pound of flour. Mix it well and set it in a warm place to rise until it is very light. It will take about an hour. Sift on to a rolling-board one pound of flour, and make a well in the center. Break seven eggs into a bowl, add a teaspoonful of salt, and beat the eggs enough to break them thoroughly. Cut three quarters of a pound of butter into pieces. Put three tablespoonfuls of milk and two tablespoonfuls of sugar into the well of flour, add a piece of butter and some of the broken eggs. AVork all these together with the hand, incorporating the flour gradually. Add the eggs and butter gradually iintil all are worked in, and continue the working for some time, then add the leaven and work the whole mix- ture for a long time, or until it does not stick. Set it aside to rise and double in size, work it again, and put it in the ice-box for twelve hours. 210 LUNCHEONS TO MAKE A LOAF OF BRIOCHE Mold the brioche dough into a round ball. Place it in a pan, make a depression in the top with the hand, brush it with egg diluted with a little milk, and put into it a small ball of dough. Cut slits around the large ball. Let it rise, then bake it in a hot oven. CORN-MUFFINS 1:^ eupfuls of wliite flour, 1|- eupfuls of yellow meal, ■J cupful of sugar, 2 eupfuls of milk, 2 tablespoonfuls of butter, 1 tablespoonful of salt, 2 teaspoonfuls of baking-powder, 2 eggs. Put a cupful of milk in a saucepan on the fire and let it come to the scalding-point, then stir in the corn-meal, and continue to stir until the meal is thoroughly expanded. If a coarse meal is used, it should cook for a few minutes to destroy the grainy texture. Remove the meal from the fire and stir into it the butter and the sugar. Let it stand until cool, then add the rest of the milk, the eggs, which have been beaten (yolks and whites together), the salt, and lastly the flour, which has been thoroughly mixed with the baking- powder by sifting. Stir the mixture to smoothness and turn it into well-buttered gem-pans. Bake in a moderate oven for about forty-five minutes. Corn-meal should be thoroughly cooked, and the baking can be continued until the muffins draw away from the sides of the pans. The baking should be slow at first, so the muffins will rise evenly, giving a flat top. This quantity of mixture will make one dozen large muffins. >"". 207. COEKMEAL MUFFINS. T'isar. SO. 208. cheese-lrackees. BREADS 211 The receipt may be modified by using less sugar or less butter, or by changing the proportions of meal and flour. CHEESE-CRACKERS Spread any biscuits with butter, and put them in the oven to brown slightly. As soon as they are removed from the oven cover them with grated cheese, let them stand a few minutes, then shake off all the cheese that does not stick. Saltine biscuits are especially good to use with cheese. INDEX - INDEX Anchovy canapes, 41 Eggs, 40 Apple and celery salad, 121 Apple pudding, jellied, 146 Apple salad, indiridual, 122 Apples, baked, 141 KicheKeu, 140 Ste\Yed, Xo. 1, 140 No. 2, 141 Apricots, compote of, 142 Water-ice, 170 Aspic of chicken, 125 Of pate de foie gras, 126 Of vegetables, 120