Chapter I: Front Matter

LUNCHEONS

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LUNCHEONS

A COOK’S PICTURE BOOK

A SUPPLEMENT TO THE
CENTURY COOK BOOK

BY

AUTHOR OF THE CENTURY COOK BOOK

ILLUSTRATED WITH OVER
TWO HUNDRED PHOTOGRAPHS

NEW YORK
THE CENTURY CO.
1902

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Copyright, 1902, by

THE CENTURY CO.

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Published October, 1902

THE DEVINNE PRESS

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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 majority of them are equally appropriate for dinner.

Attention has been given to the garnishing 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.

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CONTENTS

CHAPTER I
(Pages 1-34)

LUNCHEONS FONTAGE CUPS

GARNISHING AND DIFFERENT WAYS OF PREPARING
DISHING BUTTER

THE PASTRY-BAG MEASURES AND TERMS

ORDER OF COURSES

CHAPTER II
(Pages 35-42)

FRUITS

First Course OYSTER AND CLAM COCKTAILS

OYSTERS AND CLAMS ON THE HALF
SHELL

CANAPÉS

CHAPTER III
(Pages 43-48)

Second Course SOUPS

CHAPTER IV
(Pages 49-58)

Third Course EGGS

CHAPTER V
(Pages 59-68)

Fourth Course SHELL-FISH LOBSTERS FISH

CHAPTER VI
(Pages 69-82)

Fifth or Seventh ENTRÉES
Course

CHAPTER VII
(Pages 83-106)

MEATS

Sixth Course VEGETABLES AND CEREALS USED AS
VEGETABLES

CHICKEN

SAUCES FOR MEATS SWEET
SAUCES

CHAPTER VIII
(Pages 107-111)

Seventh Course FROZEN
PUNCHES FRUITS CHEESE
DISHES

CHAPTER IX
(Pages 113-131)

Eighth Course GAME SALADS COLD
SERVICE CHEESE SALAD
DRESSINGS

CHAPTER X
(Pages 133-163)

Ninth Course HOT DESSERTS COLD
DESSERTS PIES AND TARTS

CHAPTER XI
(Pages 165-171)

Tenth Course ICES

CHAPTER XII
(Pages 173-176)

Eleventh Course FRUITS

CHAPTER XIII
(Pages 177-195)

LOAF CAKES SMALL FANCY CAKES ICINGS