1917 Luncheon Menu: Cream of Lima Bean Soup, Nut and Potato Croquettes, Orange and Date Salad, Ginger Cookies

 Woman's World Cookbook (1922) 

1917 Luncheon Menu

Mrs. Allen's Cook Book (1917)
Ida C. Bailey Allen

Cream of Lima Bean Soup, Croutons

Nut and Potato Croquettes, Nut Sauce

Orange and Date Salad

Ginger Cookies

Tea

Lima Bean Puree

1½ cupfuls lima beans

1 quart boiling water

2 tbs minced onion

2 tbs mined carrot

½ tbs minced pimento

Bit of bay leaf

¼ tsp pepper

2 cupfuls milk

4 tbs butter or bacon fat

1/3 cupful flour

1 cupful cream or rich milk

1½ tsp salt

2 tbs tomato catsup

Soak the beans overnight, then drain, rinse and put on to cook with ¼ teaspoonful soda in the water. When half done, drain again, and put on to cook in 1 quart of water with the onion, carrot, pimento and bay leaf. When the beans are tender, remove one cupful; rub the balance through a sieve, make a sauce of the milk, bacon fat and the flour; combine the mixtures, season, add the cream and the whole beans and re-heat. Serve with buttered toast. There should be a quart of the puree after the beans are sifted through. If the amount is short, add water to make up the balance. If a thinner soup is desired, add an extra pint of water; in this case a pint of sliced, blanched potatoes are an addition. 

Potato and Nut Croquettes

2 cups hot riced potatoes

2 tbs butter

½ tsp salt

1/3 tsp pepper

¼ tsp celery salt

Few grains cayenne

Few drops onion juice

1 egg yolk

1tsp minced parsley

Milk, or cream, to moisten if necessary

¾ cupful chopped peanuts, black walnuts, or hickory nuts.

Egg and crumb

Croquettes should be made rather small, as they will then heat through while the outside is browning. A good standard measurement is a rounded tablespoonful of the mixture to a croquette. In shaping, first make them into balls, having the mixture as soft as it can possibly be handled and cuddling, rather than pressing, it into shape. Roll these balls lightly in flour or fine crumbs. When all have been formed into balls, start at the beginning again and give them any shape desired, either cylindrical, in the form of cutlets, or pyramids. Then egg and crumb. If they are allowed to stand a few minutes after the first shaping, they can be easily handled. 

Nut Sauce

1 tbs butter

2 tbs peanut butter

1½ tbs flour

Few grains pepper

1½ cupfuls soup stock

¼ cupful chopped nut meats

¼ tsp salt (if needed)

Melt the butter, add the peanut butter, and, when soft, add the flour, then the stock, stirring constantly. Let boil up once, add the seasonings and nut meats, and serve. 

Prune and Tangerine Salad

30 sections of tangerine oranges

18 prunes

Orange juice

Walnut meats

French fruit salad dressing (see below)

Lettuce, parsley or celery tips

Soak the prunes for two hours in a little orange juice; then remove the stones, replacing them with walnut meats. Pour French dressing over the orange sections and let stand for thirty minutes. Drain; arrange individually on salad plates, and pile the prunes in the center. Pour over the drained French dressing and garnish with the desired salad green.

French Fruit Salad Dressing

3 tbs olive oil

1 tbs lemon juice

1/8 tsp salt

½ tbs powdered sugar

Combine and beat till emulisified.

Gingersnaps

¾ cupful sugar

6 tbs melted lard

¼ tsp pepper

1 tsp soda, dissolved in

¼ cupful warm water

1 cupful Barbadoes molasses

2 tsp ground ginger

1 tsp salt

About 4 cupfuls pastry flour

Mix the ingredients in the order given, and add enough flour to roll out, keeping as soft as possible. Roll very thin, shape with a cutter and bake about eight minutes in a quick oven.