For a Luncheon Dish

Ingredients

• cold boiled potatoes
• hard boiled eggs
• salt to taste
• pepper to taste
• a rich white sauce
• buttered bread crumbs

Method

1. 1

   Slice potatoes and eggs, layer in a baking dish, season, cover with white sauce, top with bread crumbs, and bake until brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 18. The excerpt below is the record exactly as published.

pepper to taste, (tea- spoon sugar, if you like), little salt. CORN CHOWDER. Two ounces salt pork, 4 potatoes, 2 small onions, 1 can corn; 1 quart milk, salt and pepper. You may pare and slice the potatoes and onions. Cut the pork into dice and put it on the fire in a stewpan. Cook slowly until crisp and brown; then add the potatoes and onions and one pint boiling water. Boil for half an hour; then add milk — which must be hot — and corn. Season with salt and pepper and boil up once. Serve very hot. CAULIFLOWER. Soak it head down in cold water for an hour. Cut off all wilted leaves and put it into boiling salted water; boil until tender; take up and drain in a colander. Serve with cream sauce. CAULIFLOWER HUNTINGTON. Drain a cooked cauliflower, separate into flowerets and pour over the following sauce: Mix the yolks of two eggs, !/4 cup cream, i/> teaspoon salt, i/s teaspoon nutmeg and the juice of !/2 lemon. Cook in double boiler, stirring con- VEGETABLES 43 stantly until mixture thickens. Add 2 tablespoons butter, bit by bit and when melted serve at once. — Mrs. Jacques Phelps, Dallas, Texas. SALSIFY OR VEGETABLE OYSTER. Wash thoroughly, scrape off skin, cut across in rather thin slices, stew until tender in water enough to cover, season with salt, butter and either a little milk or a teaspoon flour made smooth in a little water. This is nice served on toast. BROILED TOMATOES. Cut tomatoes in halves, season with salt, pepper, onion juice and parsley and serve with butter. Broil under the gas flame and serve very hot, with buttered toast. — Mrs. D. H. Mangum. STUFFED TOMATOES. A delicious dish for summer luncheons is stuffed toma- toes. Remove the pulp with a sharp knife from as many tomatoes as will be needed. Mince either one cup of cold meat, ham, veal, or chicken with 14 of bread crumbs, and 1 cup of mushrooms previously cooked, if the canned va- riety is not used. Season with salt, onion juice and paprika. Add melted butter and the tomato pulp. Fill the tomato cups and bake 20 minutes. Garnish with parsley. These may be served on toast. BAKED TOMATOES. Put a layer of sliced ripe tomatoes, a layer of bread crumbs, bits of butter, pepper and salt, and so on until pan is filled, having bread crumbs for last layer. Sugar to taste. Put bits of butter all over top, and bake until brown. Send to table hot. FRIED EGG-PLANT. Pare the egg-plant and cut in very thin slices. Sprinkle each slice with salt and pepper, pile them up evenly and put 44 VEGETABLES a weight on the top to press out the juice. Let stand half an hour. Beat an egg and add a tablespoonful of boiling water, dip each slice first in this and then in bread crumbs. Fry in very hot lard until a nice brown on both sides. Drain on brown paper and serve. TO STUFF AND BAKE EGG-PLANT. Boil it for half an hour, then cut in halves, scoop out the fleshy part, chop finely, mix with half its bulk of bread crumbs ; butter, salt and pepper. Replace the mixture in the shell and bake the whole three-quarters of an hour. Serve plain or with brown gravy. A little cheese grated over this is very nice; also add cold chopped meat, if liked, to the egg-plant. SPINACH. Spinach must be washed more than most vegetables to be free from grit. Cover with cold water until half hour be- fore dinner. Then drain and throw into boiling salt water and boil for 30 minutes. Take up in strainer and serve on hot toast with poached egg on top of spinach and melted but- ter, salt and pepper, or with hot cream sauce. Some prefer with sliced hard boiled eggs cut on spinach instead of poached. GREEN PEAS. Shell peas and cover with fresh water until time to cook. Drop in boiling water and when done, take up in strainer and season with butter, salt and pepper. Or serve with cream sauce in timbales. FRIED PEPPERS. Wash green sweet peppers and cut them in fourths length- wise. Remove the stem parts and the seeds. Fry them in 1 tablespoonful of olive oil for each 4 or 5 peppers, over a mod- erate fire, so that they will brown a little in about twenty VEGETABLES 45 minutes to half an hour. Turn them once, to fry both sides, and serve them neatly arranged around a mound of steamed rice or on a hot platter. STUFFED BAKED PEPPERS. Allow 1 cup of cooked meat, 14 CUP °£ canned tomatoes or 1 small tomato, 1 tablespoon of olive oil or butter and ^ cup of cooked rice. Put all together in a saucepan. Chop fine one slice of onion and add with salt and pepper to season to the mixture. Cook until well blended and stuff the peppers. Top each pepper with its cover and bake 15 or 20 minutes in a very hot oven. A bread tin is best to use for baking, as the high sides keep the peppers in a standing position. CREAMED POTATOES. To 3 cups diced boiled potatoes add 1 pint cream sauce (see sauces), more seasoning if necessary, and simmer 10 minutes. Or season cold sliced potatoes, cover with milk and stew till milk is reduced one-half, then add a little butter. FOR A LUNCHEON DISH. When there are cold boiled potatoes and hard boiled eggs on hand, slice the potatoes and eggs and arrange them in alter- nate layers in a baking dish. Sprinkle each layer with salt and pepper and turn over all a rich white sauce. Cover the top with buttered bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.