Luncheons: A Cook's Picture Book

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                               LUNCHEONS


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                               LUNCHEONS

                         A COOK’S PICTURE BOOK



                          A SUPPLEMENT TO THE
                           CENTURY COOK BOOK

                                   BY


                      [Illustration: Mary Arnold]


                    AUTHOR OF THE CENTURY COOK BOOK



                         ILLUSTRATED WITH OVER
                        TWO HUNDRED PHOTOGRAPHS


                    [Illustration: Publisher’s Logo]


                                NEW YORK
                            THE CENTURY CO.
                                  1902


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                          Copyright, 1902, by

                            THE CENTURY CO.

                                -------

                        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

                               CHAP