Lunches and Snacks

recipes old and new borderRecipes below adapted from recipes found in the book From The Complete Home: an Encyclop√¶dia of Domestic Life and Affairs: The Household in Its Foundation, Order, Economy … A Volume of Practical Experiences Popularly Illustrated… by Julia McNair Wright
Published by J.C. McCurdy & Company, 1879 edition.

These recipes were originally presented as ‘side dishes,’ but with a few adjustments, which I have added below, I can see these as lunches or snacks, many of which you could make up much of the work ahead of time, after the children are in bed, or while they are otherwise occupied, and then pull them out to complete when you want something for lunch, a snack, or an afternoon tea, or for drop in guests.

TONGUE TOAST: In advance: cook a tongue or two in your crockpot all day long, until fork tender. You can add a bit of water, soy sauce, worcestershire sauce, onion, garlic, or an oil and vinegar dressing and bay leaves, but to be honest, I am not convinced these things improve the flavor as much as they create savory smells in your kitchen. Once it’s fork tender, let it cool only long enough to work with without blistering your fingers. This is The Hard Part: Peel it. It should peel off fairly easily, that outer layer of skin and cow taste buds. It’s not pleasant, so just think about something else and peel it and discard the peelings as fast as possible. Now you can slice and eat the tongue with some seasoning (my favourite) or make a paste with mayonnaise and mustard, or store it in the fridge to use later (it won’t keep more than a few days), or slice it, wrap it well and freeze for later.

Later: defrost overnight in the fridge. Take cold tongue, mince it fine; mix it with cream and to every half pint of the mixture allow the well beaten yolks of two eggs. Place in small pan over stove on low-medium heat and let it simmer a minute or two. Have ready some nicely toasted bread; butter it, place on a hot dish and pour the mixture over. Or just add the toasted bread to the mixture in your pan and serve from the hot pan to save on dishes. Eat it all while still hot. You want the dish hot because food served in hot dishes stays hot longer, but for family usage, the less lovely serving from the pan will do- you can also just put toast on each plate and spoon mixture over those.

BAKED EGGS and GRAVY: In advance; save gravy from another meal. Reheat, adding additional mixture. When you are ready: Have hot meat gravy in a pie dish, break in the eggs, bake fifteen minutes. How many eggs? One or two per person, depending on your eaters, and any side dishes you have. Keep in mind, eggs are the original fast food.

CHEESE Toast: In a saucepan, cook three ounces of fine cut cheese, one well beaten egg, one spoon butter, and one half cup new milk, stirring constantly. When smooth pour the mixture over nicely browned toast (or baked potatoes or pasta, or fried squash or whatever sounds good to you. Add some mustard, maybe some cayenne and/or garlic and you have a cheese rarebit, or cheese rabbit flavor)

SCRAMBLED EGGS: One or two eggs per person- Beat the eggs light turn into a pan with bacon fried in dice with fine chopped ham, parsley or chipped dried beef and stir rapidly until cooked.

Croquettes: In advance- Can be made of cold rice, barley, beans, potatoes hash, or minced meat or any combination, seasoned as desired. They should be moulded into a nice oval shape, then rolled in flour or rolled cracker crumbs. You can make them to this point and then freeze them or chill them for use later. Later, defrost, bring to room temperature, and roll them in a mixture of well beaten egg and fry them an even brown- put them into very hot fat. Serve hot.

– bean croquettes- mash 2-4 cups leftover black turtle, kidney, pinto, or white beans with three tablespoons molasses one teaspoon salt one teaspoon mustard one tablespoon olive oil or butter one half teaspoon pepper two tablespoons vinegar (measurements are approximate only), then roll into oval about the size of quails eggs, roll in flour or cracker crumbs and then egg, and fry in very hot fat.
~ rice or barley croquettes- mix preferred seasonings (paprika, salt, pepper, garlic, cayenne, parsley, or lemon and dill) into the cooked, leftover rice or barley along with enough other leftover ingredients to moisten and make moldable- (leftover cooked carrots or a bit of gravy or white sauce or chicken or tuna salad and some finely minced onion). Roll, freeze or chill, and later bring to room temp and roll in flour, then beaten egg and fry in hot fat.

PAIN PERDU: Cut stale bread into pretty shapes dip it into well beaten egg and then flour, fry in butter to a bright brown, sprinkle with sugar and cinnamon.

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3 Comments

  1. Kai Jones
    Posted August 18, 2016 at 4:50 pm | Permalink

    My Nana’s favorite quick lunch: Make toast to serve the number of people you need to feed. For each person, beat together one egg, 2 tablespoons shredded cheese, a teaspoon each of mustard and ketchup; spread on toast and broil until cooked.

    • Headmistress
      Posted August 18, 2016 at 7:44 pm | Permalink

      I have a recipe similar, but your Na na’s is simpler, so I think I’ll switch.

  2. Lisa Beth W.
    Posted August 20, 2016 at 9:54 pm | Permalink

    Ooohhh, I well remember my mom cooking and peeling tongue! I was glad that was her job…the tongue didn’t taste too bad if you didn’t remember what it looked like cooking in the pot!

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