Luncheon Menu: Tomato Cups, Stuffed Potato Cake, Fried Tomatoes, Peach Cake

Luncheon Menu
Salad in Tomato Cups
Stuffed Potato Cake
Fried Tomatoes
White Sauce with Mushrooms
Peach Cake

Salad in Tomato Cups
The New Cookery (1913)
6 tomatoes
½ cup diced cucumber
1 cup cut celery
1 cup diced apples
1 cup Cooked Mayonnaise Dressing
Select firm, well shaped tomatoes. Cut off the stem end and remove the pulp. Prepare the cucumbers, celery, and apples. Mix with these vegetables the tomato pulp and then with the mayonnaise and the salt. Fill the tomato cups with this.
Did we eat them? Yes
Would I make them again? Yes

Stuffed Potato Cakes
The 3-6-5 Cook Book (1899)
Mary Shelley Pechin
POTATO CAKES.
1 tbs warmed mash potatoes
Onion
Celery
Butter
Grated cheese
Melted butter
Egg
Parsley for garnish
Take a tablespoonful of warm mashed potatoes in the palm of your hand, make it into a ball, then with a teaspoon take out the center; fill this cavity with minced onion and celery, which has been previously cooked tender in butter; add a teaspoonful of grated cheese; cover the cavity with the mashed potato, dip each ball into melted butter and egg; place in a shallow pan and bake in a hot oven until a nice brown. Serve on hot platter; garnish with parsley.
Did we eat them? Yes
Would I make them again? Yes
Notes: I found it difficult to make them in the proportions describe and had to make larger potato cakes.

FRIED TOMATOES—3.
The 3-6-5 Cook Book (1899)
Mary Shelley Pechin
4 large tomatoes
Flour
Butter
White sauce
Four large tomatoes, do not peel them, cut them in four pieces, then dip them in flour, fry them in butter or beef drippings, until they are brown and cooked, then take them from the pan and place them on a platter and put them into the oven, while you prepare the dressing. Put one cup of sweet cream, a little salt and pepper and one teaspoonful of flour into the pan in which the tomatoes were fried; stir until it boils, then strain it over the tomatoes; serve.
Did we eat them? No
Would I make it again? No

WHITE SAUCE WITH MUSHROOMS.
The 3-6-5 Cook Book (1899)
Mary Shelley Pechin
2 ounces butter
1 ½ ounce flour
1 pint white stock
6 mushrooms
½ pint cream
Juice of ½ a lemon
Two ounces of butter, one and one-half ounces of flour; put into a stew-pan, mix well, then add one pint of white stock and stir until it boils, then add six mushrooms, washed and peeled, let all slowly simmer for twenty minutes, take the lid half off the pan, to throw up the butter, which skim off as it rises, strain this into another stew-pan. Put in it one-half pint of cream, and juice of one-half a lemon; mix and let all boil together. Stir while it boils.
Did we eat it? No
Would I make it again? No

Peach Cake with Sweetened Cream
Fifty-Two Sunday Dinners (1913)
Elizabeth O Hiller
2 cups flour
4 tsp baking powder
½ tsp salt
3 tbs Cottolene
¾ cup rich milk
5 peaches
Sultana raisins
Mace and Sugar
Process: Mix and sift the first three ingredients. Rub in Cottolene with tips of fingers, add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-buttered pan to the depth of one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in halves lengthwise, remove stones and press halves into dough (cut side up) in parallel rows, leaving a little space between rows. Brush peaches over with melted butter, sprinkle with raisins, granulated sugar and lightly with mace. Serve hot with Hard Sauce, or with cream sweetened and flavored with nutmeg.
Did we eat it? Yes
Would I make it again? Yes
Notes: Only had the regular raisins but was still good.

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