Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

even when partaken of at home, with none present but “the children” and the grown women of the household. It breaks up the monotony of daily tasks; it is eaten without flurry or hurry, because with little ceremony. “Pick-up” dishes and accidental _entrées_ figure conspicuously in the menu, things for which men, as a rule, care little and their wives and daughters much. Tea and toast, cake and preserves can be enjoyed without fear of bantering comment, and a harmless dish of gossip can be uncovered without provoking severe strictures. The family luncheon is the best medium I know of for acquiring the valuable French art of concocting _entrées_ out of “left-overs.” Some Johns have a rooted dislike for “made dishes,”—a prejudice which, I may remark, adds sensibly to the sum of household expenses. It would double them but for the canny housewife’s use of cold cuts and scraps for the midday meal “just for the children and myself.” Women don’t cook for themselves! But for the saving clause “the children,” our economist would starve herself upon toast and tea. Being a mother she brings forth strengthening soups, savory stews and relishful compositions of fish and vegetables out of most unpromising materials, unconsciously becoming a culinary artist. The Ladies’ Luncheon, which has grown into one of the most important of modern social functions, will be considered later. LUNCHEON DISHES OYSTERS Fricasseed oysters Drain the liquor from a quart of oysters and bring to the boiling point. Stir into it two tablespoonfuls of cracker crumbs rolled very fine. Set at the side of the range while you scald a half pint of cream in which you have dissolved a tiny pinch of soda. Meanwhile melt three tablespoonfuls of butter in a saucepan and cook the oysters in this until their edges “ruffle,” when they must be removed and laid on tiny slices of toast on a hot water dish. Turn the melted butter remaining in the saucepan into the oyster liquor and pour this slowly, stirring all the time, on the hot cream, season with salt and paprika, and pour immediately