Tuesday, October 19, 2010

1920 Luncheon Tips: No Pots & Pans

Today I have tips from the September 1920 issue of The Ladies Home Journal. I've had it in my vintage magazine collection for probably over ten years now. Back then it was mostly fiction, but there were sewing and entertaining tips as well. One article gives tips on throwing a luncheon without having to use pots and pans.

The first dish is an oyster relish using a lemons.

Cut the lemons into halves crosswise and remove the pulp. Half bury these cups in small paper cases (they look like muffin or cupcake papers) and fill them with with small oysters and a few bits of lemon pulp. At the last moment (before serving) pour over a dressing made of grated horseradish, vinegar, salt and paprika . Cover the top with whipped cream. Garnish with parsley.

I think you could use a prepared horseradish and add the paprika to it for the same type of flavoring.

The next dish suggested is a salmon soufflé served "very hot".

Mix one cupful of finely shredded canned salmon with one cupful of bechamel sauce (most cookbooks have this recipe or you can Google it.) and a cupful of bread crumbs; add to it two well-beaten eggs, a pinch of cayenne pepper, salt and pepper. Turn into paper cases; bake about 25 minutes.

I'm guessing the oven should be set at 325 degrees F., and I would put the paper cases on a baking sheet. The salmon should be picked free of the bones and any larger pieces of skin.

Next, the article suggests serving "Manhattan case muffins" instead of bread.

Sieve two cupfuls of flour, two and a half teaspoonfuls of flour, two and a half teaspoonfuls of baking powder, a half teaspoonful of salt into a bowl. Rub in two tablespoonfuls of butter lightly; add a quarter cup of sugar, one and a quarter cups of milk, two well beaten eggs and a cupful of cold boiled rice. Put into paper cases; bake in hot oven.

A hot oven is usually considered 400 degrees F. and I would guess 15-20 minutes for baking time.

The article suggests a method for preparing potatoes that I love because they serve a whole potato stuffed vertically of all things, instead of on it's side like we commonly do now.

Wash and bake large potatoes in their skins; when cooked cut off the tops, take out the insides and pass them through a sieve. Add two tablespoonfuls of grated cheese, two tablespoonfuls of warm butter, a little pepper and a pinch of salt and mix all together. Fill the skins with this, using a potato ricer, then sprinkle over a little grated cheese, also a few little pieces of butter. Serve in paper cases.

In addition to these dishes the article recommends serving chicken, lemon meringue pie, tea and coffee.