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The Arthur and Elizabeth
SCHLESINGER LIBRARY

on the History of Women
in America

RADCLIFFE COLLEGE

Gift of
A. Enrich

.__ J

^ ^k li^^*.^ ..*».- «.4i^

CHAFING DISH POSSIBILITIES

Chafing Dish Possibilities

FANNIE MERRITT FARMER

Principal of the Boston Cooking School

AND AUTHOR OP
" THB BOSTON COOKING SCHOOL COOK BOOK **

They eat, they drink, and in communion sweet

Quaff immortality and joy

Milton

BOSTON
LITTLE, BROWN, AND COMPANY

1904

A U rights reserved.

John Wilson and Son, Cabibridgb, U.S.A.

CARRIE M. DEARBORN

MY DEVOTED FRIEND AND EARNEST CO-WORKER,

THIS BOOK IS LOVINGLY DEDICATED

BY THE AUTHOR

Blest be the spot, where cheerful guests retire^
To pause from toil^ and trim their evening fire ^
Blest that abode^ where want and pain repair^
And every stranger finds a ready chair j
Blest be those feasts with simple plenty crown^d^
Where all the ruddy family around
Laugh at the jests of pranks that never fail^
Or sigh with pity at some mournful tale^
Or press the bashful stranger to hisfood^
And learn the luxury of doing good I

Goldsmith

We may live without poetry^ music ^ and art;

We n^ay live without conscience, and live without heart j

We may live without friends, we may live without books j

But civilized man cannot live without cooks.

He may live without books ^ — what is knowledge but

grieving?
He may live without hope, — what is hope but deceiving f
He may live without love, — what is passion but pining t
But where is the man that can live without dining f

I Owen Meredith

TABLE OF CONTENTS

Chapter Fagb

I. Glimpses op Chafing Dishes in the

Past ii

II. Chafing Dish Suggestions • . • • 17

III. Toast, Griddle Cakes, and Fritters 25

IV. Eggs 31

V. Oysters 43

VI. Lobsters 53

VII. Some Other Shell-Fish 61

VIII. Fish RficHAUFF^s . 69

IX. Beef 75

X. Lamb and Mutton 83

XI. Chicken 89

XII. Sweetbreads 97

XIII. With the Epicure 103

XIV. Vegetables 117

XV. Cheese Dishes c ... 129

XVI. Relishes and Sweets 135

XVII. Candies 143

INDEX 151

GLIMPSES OP CHAFING DISHES

IN THE PAST

And often a retrospect delights the mind

Dante

Chafing Dish Possibilities

GLIMPSES OF CHAFING DISHES IN

THE FAST

There seems to exist in the minds of many
the wholly to be contradicted notion that the
chafing dish is a utensil of modern invention.
Although its origin is enveloped in darkness,
*' looking backward o'er the ages " many allu-
sions are made to its use.

Imagine, if you can, the Israelites, those dwell-
ers in tents, feasting upon the locusts of Egypt
and Palestine cooked in a utensil corresponding
in many particulars to the chafing dish of the
present day.

Among the ruins of Pompeii have been found
bronze chafing dishes of unique designs and care-
ful workmanship, which give undisputed proof
of their use in this city, which contained the
villas of many wealthy Romans. What a rich
store of knowledge concerning Roman home
life has been gained from these excavations I

Chafing Dish Possibilities

Mommsen, in his ''Romische Geschichte/*
refers to the lavish display at the tables of the
Romans, and affirms that expense was never
considered in their hospitality. In those days,
he asserts, "A well-wrought bronze cooking
machine came to cost more than an estate."
What a trifling difference between these and
our modern chafing dishes!

The history of France, that land to which we
ever look for gastronomic delights, furnishes
many an illustration of the high esteem in
which chafing dishes have been held by many
of the mightiest of their land.

Louis XV., according to Goncourt, took
much delight in cooking, and oflen amused
himself " by making quintessential stews in sil-
ver pans." The palate of Louis XVI. was often
tickled by " piping hot dishes, brought in on a
chafing dish."

Napoleon Bonaparte, when laying down the
affairs of war and enjoying for a short period
the joys of home life, has cooked, — as Baron
Meneval writes, — in a silver chafing dish, an
omelet for the enjoyment of the empress and
himself.

Madame R^camier, the beautiful and intel-
lectual society leader, whose salon was always
filled with a brilliant circle, entertained by the

Chafing Dishes in the Past

use of a chafing dish ; and many an historic
speech has been made during the preparation
of some viand fit for the gods.

Madame de Stael, '* the greatest woman in
literary history," when exiled by Napoleon
Bonaparte from her beloved France, took with
her, among household treasures, the chafing
dish which played a not unimportant part in
her Paris entertainments.

Glancing at the lives of some of England's
greatest literary men, it is found that a faithful
history of the London clubs to which they
belonged, reveals the history of their manners
and their ways. From the time that Sir Walter
Raleigh founded the " Mermaid " to the days
of the famous '' Literary Club," chafing dishes
have appeared more or less conspicuously on
the tables of those giants of old, where —

** Mingled with the friendly bowl,
The feast of reason and Uie flow of soul."

" I regard the discovery of a new dish as a
far more interesting event than the discovery
of a star ; for we have always stars enough, but
we can never have too many dishes." If there
are still those of this same opinion, with a chaf-
ing dish for a companion, cannot they work,
their way to fame ?

CHAFING DISH SUGGESTIONS

He who receives friends without himself bestowing

some pains upon the repast prepared for them^ does not

deserve to have friends

Brilla T'SA varih

CHAFING DISH SUGGESTIONS

The chafing dish of to-day has accomplished
much as a civilizer, seeming to rekindle the
flames of hospitality and to elevate the stand-
ard of cookery. Who can doubt its permanent
stay!

The bachelor feels himself proud to be called
the pioneer in the use of this utensil. All must
agree that epicureanism belongs to the lords of
creation, and many an one has made himself
quite famous by compounding some dish for
"those palates who must have inventions to
delight the taste."

The broader and more valuable use of the
chafing dish has asserted itself, and now it is
found in the well-conducted home, where its
appearance at the breakfast table means the
cooking of eggs to perfection; at the lunch
table, the savory* rechauffe. The chafing dish
should not find a place on the table when a
ceremonial dinner is served ; but in the house-
hold where but one maid is kept, the Thursday
night meal is often anticipated on account of

Chafing Dish Possibilities

Its use. When the eye of the convalescent
brightens and his appetite is stimulated by a
choice tidbit prepared on the chafing dish, then
its value is most appreciated, and it is consid-
ered among the indispensables. All in all, the
chafing dish is most happily in evidence when
congenial spirits meet to make glad after ** the
lamps are lit," and " small cheer and great wel-
come make a merry feast"

So many and varied are the styles of chafing
dishes, one must be governed by his taste and
the extent of his purse strings in making a
selection. Comparatively few can enjoy the
luxury of a silver or silver-plated dish, so the
choice lies between agate ware, nickel-plated,
copper, or brass ones. The last two kinds men-
tioned are not recommended, as much time
needs be expended to keep them brightly pol-
ished. If a moderate-priced dish is desired,
preference is shown for the nickel-plated. Nickel-
plated dishes are very attractive and may be
easily kept clean and bright by washing in hot,
soapy water, wiping dry with a soft towel, and
rubbing with a piece of chamois skin or cotton
flannel.

The lower pan of the late chafing dish (known
as the hot-water pan or bath) is supplied with
two handles, which prove of great advantage

Chafing Dish Suggestions

in moving the pan when heated. An accident
from burning, in the household of a manufac-
turer, suggested this valuable addition of handles,
and also the addition of a tray on which to
place this pan.

The upper pan, familiarly called the blazer,
is furnished with a long wooden handle, and is
more often used alone than with the hot-water
pan. The hot-water pan, however, plays a ne-
cessary part, when the dish to be prepared con-
tains eggs, or eggs and milk in combination,
which should always be cooked at a low tem-
perature. It is also of use to keep the viand
hot, without further cooking, that a second serve
may be as satisfactory as the first. The flame of
the lamp should always be extinguished, as soon
as the cooking is accomplished.

A circular chafing dish is supplied with one
lamp, the wick of which is asbestos, covered
with a fine wire netting. The flame is regu-
lated by metal slides, which are controlled by
an adjustable screw. The average lamp holds
about one gill of alcohol, and will burn about
one and one-half hours. Oval chafing dishes,
which are not commoniy used, are supplied with
two or three lamps, the wicks of which are cotton
lamp-wicking. The flame is regulated by turning
the wicks by means of an adjustable screw.

Chafing Dish Possibilities

The best grade of alcohol, known as high
proof spirits, is recommended for chafing dish
use. It gives more heat, burns without an odor,
and proves less expensive than an inferior qual-
ity. It is taken for granted that alcohol is to
furnish the fuel, for the days of live coals and
oil have passed away, and the days of gas and
electricity are not yet at hand for those of mod-
erate means.

With a chafing dish outfit, an ambition natu-
rally arises to collect pretty bowls and odd
pitchers of various sizes, dainty jars and covered
dishes to hold seasonings and condiments, and
other unique choice pieces of china that may
prove useful.

The glass or granite ware measuring cups,
divided into thirds and quarters, are absolutely
necessary, as are tea and table spoons for meas-
uring. Let it be remembered that level meas-
urements are called for in the recipes con-
tained in the following chapters of this little
book. It must never be forgotten that accurate
measurements are essential for good results.
"Trifles make perfection, but perfection is no
trifle."

As chafing dish cookery should be done as
noiselessly as possible, a long-handled wooden
spoon proves a desirable utensil during the prep^

Chafing Dish Suggestions

aration of the dish ; while the large spoon with
ebony handle may be reserved for the serving.

The chafing dish should be placed on a metal
tray, previous to the filling of the lamp, thus
avoiding all danger of accident after lighting,
should a draft of air or the expansion of the
heated fuel cause the flame to spread out^vard
and downward. This tray also serves as a pro-
tection for the table, and admits of an easy
removal of the dish when desired.

He who most carefully anticipates the pleas-
ure of his family or guests has much pre-
paratory work done. As far as possible the
ingredients should be measured and mixed be-
fore the assembly of the party, and it is well if
they be placed on the table or tray by the
hands of the one who is to do the cooking, that
" he may laugh as the play goes on."

Accept as a final suggestion the plan of meas-
uring butter by tablespoons and making into
balls by the use of butter hands. These balls
will keep in good shape if allowed to remain
in a cold place until needed.

TOAST, GRIDDLE CAKES, AND

FRITTERS

«S

He that will have a cake out of wheats must needs

tarry at the grinding

Shakespeare

Ill

TOAST, GRIDDLE CAKES, AND FRITTERS

Milk Toast

Melt two tablespoons butter, add two and
one-half tablespoons flour, and, when well mixed,
pour on gradually two cups milk. Season with
one-half teaspoon salt, and stir constantly until
mixture thickens. Have at hand six slices of
toasted bread. Dip slices separately in sauce,
when soft remove to serving plate, and pour
over each slice one tablespoon sauce.

Tomato Cream Toast

Melt two tablespoons butter, add two table-
spoons flour, mixed with one-half teaspoon salt,
and pour on gradually one and one-half cups
stewed and strained tomatoes, to which has
been added one-fourth teaspoon soda ; then add
one-half cup cream. Dip slices of toasted bread
in sauce, and serve same as Milk Toast This
sauce should be cooked over hot water.

Chafing Dish Possibilities

Egg Toast

Melt one tablespoon butter, add one table-
spoon flour mixed with one-half teaspoon salt
and one-eighth teaspoon pepper, and pour on
gradually one cup milk. Add the whites of
three hard-boiled eggs, finely chopped. Pour
over four slices of toasted bread, and sprinkle
the top with the yolks of three hard-boiled
eggs forced through a potato ricer or strainer.

Anchovy Toast

Toast four slices of bread from which the
crusts have been removed and spread with an-
chovy paste. Scald one cup milk, add two egg
yolks, and stir constantly until the mixture
thickens. Beat the whites of two eggs until
stiff, add to the thickened milk, beat thoroughly
and pour over the toast.

German Toast

Beat two eggs slightly, add one-third teaspoon
salt, one and one-half tablespoons sugar and two-
thirds cup milk ; strain. Soak four slices stale
bread in mixture until soft. Heat and brown
delicately on both sides in a hot blazer, using
enough butter to prevent burning.

Toast, Griddle Cakes, and Fritters

Brewis

Break stale pieces of brown bread in small
pieces. Butter a hot chafing dish, put in bread,
and add milk to cover. Cook until mixture is
smooth, which may be accomplished by mashing
pieces with a fork during the cooking; season
with butter and salt.

Entire Wheat Griddle Cakes

Mix and sift one-half cup flour, one-fourth
cup coarse entire wheat or Graham flour, one
and one-half teaspoons baking powder, one and
one-half tablespoons sugar, and one-fourth tea-
spoon salt. Add one-half cup milk, one egg
slightly beaten, and one-half tablespoon melted
butter. Drop from the tip of a spoon on a hot,
well-buttered blazer. Cook on one side until
delicately browned ; turn and cook on the other

side.

French Fritters

Mix and sift one cup flour, one-fourth tea-
spoon salt, and two teaspoons baking powder.
Add three-fourths cup milk, one egg well beaten,
and one tablespoon melted butter. Fry same
as griddle cakes. When cooked, spread with
currant jelly, roll, and sprinkle with powdered
sugar. Beat jelly with a fork, before attempting

to spread.

EGGS

3»

And eggs — even they have their maraL See how

they come and go. Every pleasure is transitory. We

canH even eat long

Dickens

EQGS

Boiled Eggs

When water boils in blazer carefully put in
with a spoon the number of eggs desired,
having sufficient water to cover them. Cover
and place over hot-water pan, that eggs may
cook in water at the proper temperature. Cook
from seven to eight minutes if preferred " soft
boiled."

Poached Eggs

Have blazer two-thirds full of boiling water.
Break each egg separately into a saucer, and
slip into the pan. Cover and place blazer over
hot water pan. Let stand until whites of eggs
are firm. Remove from pan to circular pieces
of buttered toast. Sprinkle with salt and pep-
per, and place on top of each one-fourth tea-
spoon butter.

Eggs k la Finoise

Prepare Poached Eggs and serve with to-
mato sauce.

Chafing Dish Possibilities

Buttered Eggs

Melt three-fourths tablespoon butter in a hot
blazer, slip in careiully one egg, sprinkle with
salt and pepper, and cook until the white is
firm, turning once during the cooking. Attempt
to cook but one egg at a time.

Eggs k la Suisse

Melt one tablespoon butter in blazer, add
one-half cup thin cream, and as soon as cream
reaches the boiling point, slip in carefully three
eggs, one at a time. Place over hot water pan,
sprinkle with salt and pepper and a few grains
cayenne. When whites are nearly firm, sprinkle
with grated cheese and finish the cooking.
Serve on circular pieces of buttered toast.
Strain cream remaining in pan over eggs.

Eggs in Brown Butter

Melt one-half tablespoon each lard and butter
in hot blazer. Break one egg in a saucer, and
slip carefully into dish. Cook until white is
firm, turning egg once. So continue until a
sufficient number are cooked. Brown four
tablespoons butter, add one tablespoon Tar-
ragon vinegar, one teaspoon Chili sauce, one
teaspoon lemon juice, and one-fourth teaspoon
salt. Strain over eggs.

Eggs au Beurre Noir

Melt one tablespoon butter, and slip in care-
fully four eggs, one at a time. Sprinkle with
salt and pepper, and cook until whites are firm,
adding more butter if needed. Turn once dur-
ing the cooking. Brown two tablespoons butter,
add one-half teaspoon vinegar, and strain over
eggs.

Souffl6d Egg

Beat the white of one egg until stiff, and sea-
son with salt. Put into a tumbler, and place
tumbler in pan of warm water, allowing water to
heat gradually until boiling .point is reached,
when egg is cooked. As the white of egg rises,
make a depression and drop in the yolk.

Scrambled Eggs

Beat five eggs slightly, add one-half teaspoon
salt, one eighth teaspoon pepper, and one-half
cup milk or cream. Melt two tablespoons butter,
pour in egg mixture, and cook until of a creamy
consistency, stirring constantly and scraping
from bottom of pan. Many prefer to omit the
milk, and use three tablespoons butter in place
of two tablespoons.

Chafing Dish Possibilities

Scrambled Eggs with Tomatoes

Fry one small slice onion in two tablespoons
butter, five minutes. Add one cup tomatoes,
one teaspoon sugar, one-half teaspoon salt, a
few grains pepper, and cook five minutes. Add
four eggs, slightiy beaten, and cook same as
Scrambled Eggs. Serve with entire wheat or
brown bread toast.

Scrambled Eggs with Anchovy Toast

Spread thin slices of buttered toast with an-
chovy paste, and cover with scrambled eggs.

Scrambled Eggs with Asparagus Tips

Prepare Scrambled Eggs, and add one cup
cooked asparagus tips. If the canned vegeta-
ble is used, rinse thoroughly and drain.

Scrambled Eggs with Cheese

Prepare Scrambled Eggs, and just before serv-
ing add four tablespoons grated cheese, mixed
with one-fourth teaspoon paprika.

Scrambled Eggs with Mushrooms

Clean mushrooms ; remove stems, scrape, and
break in pieces ; peel caps and break in pieces.

Eggs

Melt four tablespoons butter, add one and one-
half cups mushrooms, previously dredged with
flour, a few drops onion juice, one-fourth tea-
spoon salt, and a few grains cayenne. Cook
eight minutes. Beat four eggs slightly, add
one-half teaspoon salt and one-eighth teaspoon
pepper; then add to mushrooms and cook
until eggs are of a creamy consistency, stirring
constantly and scraping from bottom of pan.

cEggs k la Creole

Cook three tablespoons butter with one ta-
blespoon finely chopped onion, three minutes.
Add one and three-fourths cups tomatoes,
drained from their liquor, and cook eight min-
utes. Add one tablespoon sliced mushrooms,
one tablespoon capers, one-fourth teaspoon salt,
a few grains of cayenne, and five eggs beaten
slightly. Cook until of a creamy consistency,
stirring constantly and scraping from bottom
of pan.

Eggs k la Caracas

Chop finely two ounces smoked, dried beef,
freed from fat and outside skin. Add one
cup tomatoes, one-fourth cup grated old Eng-
lish cheese, a few drops onion juice, and a few
grains each of cinnamon and cayenne. Melt

Chafing Dish Possibilities

two tablespoons butter, add mixture, and when
heated add three eggs slightly beaten. Cook
until of a creamy consistency, stirring con-
stantly and scraping from bottom of pan.

Venetian Eggs

Cook two tablespoons butter with one table
spoon finely chopped onion, a bit of bay leaf,
and a blade of mace, until yellow. Remove bay
leaf and mace ; then add one and one-half cups
tomatoes, one-fourth cup cheese cut in small
pieces, three eggs slightly beaten, one teaspoon
salt, and one-fourth teaspoon paprika. Cook
until eggs are of a creamy consistency, stirring
constantly and scraping from bottom of pan.
Pour over slices of toasted bread.

Eggs k TEspagnole

Cook a clove of garlic finely chopped, and
one-half green pepper finely chopped, in two
tablespoons olive oil, five minutes. Add three
tomatoes cut in small pieces, eight sliced mush-
rooms, and one-half cup cold cooked meat,
finely chopped. Cook five minutes, add four
eggs slightly beaten, and cook until the eggs
are set.

Eggs

Curried Eggs

Melt two tablespoons butter, add two table-
spoons flour mixed with one-fourth teaspoon
salt, one-half teaspoon curry powder, and one-
eighth teaspoon paprika. Stir until well mixed,
then pour on gradually one cup milk. Add
three hard-boiled eggs, cut in eighths length-
wise, and reheat in sauce.

Eggs k la B6chamel

Fry three tablespoons butter with one slice
each carrot and onion cut in pieces, a sprig of
parsley and a bit of bay leaf, five minutes. Add
three tablespoons flour, one-fourth teaspoon
salt, and one-eighth teaspoon paprika ; then add
one cup chicken stock, strain, reheat, and add
four hard-boiled eggs, cut in eighths lengthwise.
Just before serving, add one-half cup cream and
a slight grating of nutmeg.

Eggs k la Soubise

Boil onions and rub through a sieve ; there
should be one cup of onion pur^e. Melt two
tablespoons butter, add one and one-half table-
spoons flour and the onion pur6e. As soon as
heated, add one-third cup milk and the yolks
of two eggs. Season with salt and paprika.

Chafing Dish Possibilities

Add five hard-boiled eggs, cut in slices. Just

before serving, sprinkle with finely chopped

parsley.

Scotch Woodcock

Melt three tablespoons butter, add one and
one-half tablespoons flour, and pour on gradu-
ally one cup milk. Add one-fourth teaspoon
salt, a few grains of cayenne and anchovy
essence. Add four hard-boiled eggs, finely
chopped, and serve on slices of toast.

Fricasseed Eggs

Cook two tablespoons butter with one and
one-half tablespoons finely chopped mushrooms,
and one-half shallot, finely chopped. Add one
and one-half tablespoons flour, and pour on
gradually one cup white stock. Add five hard-
boiled eggs cut in slices.

Steamed Eggs

Butter small dario moulds and sprinkle with
finely chopped parsley. Carefully slip an egg
into each mould, and sprinkle with salt and
pepper. Put moulds in blazer, and pour around
boiling water to three-fourths the depth of the
moulds. Let cook until whites are firm, keep-
ing water below the boiling point. Remove
from moulds and serve with tomato sauce.

Egg Timbales

Beat four eggs slightly ; add one-fourth cup
cream, a few drops of onion juice, one-fourth tea-
spoon salt, and a few grains each of celery salt
and paprika. Turn the mixture into small but-
tered dario moulds. Set in a pan of hot water
and cook until firm. Turn from moulds and
serve with a thin tomato or Bechamel sauce.

Plain Omelet

Beat three eggs slightly; add three table-
spoons milk, one-third teaspoon salt, and a few
grains pepper. Melt one tablespoon butter,
turn in the mixture, and cook until of a creamy
consistency, using a spatula to scrape cooked
mixture from bottom of pan, that it may mix
with the uncooked part, and thus prevent any
portion from being overdone. Loosen omelet
by running spatula around side and bottom of
pan. Fold and turn.

Cheese Omelet

Beat two eggs slightly; add one-eighth tea-
spoon salt and a few grains of cayenne. Melt
three-fourths tablespoon butter, pour in mixture,
and cook until firm, without stirring. Loosen
from pan, roll, and sprinkle with one tablespoon
grated cheese.

Chafing Dish Possibilities

Oyster Omelet

Prepare a Plain Omelet. Clean one cup
oysters, and cook until plump; drain and re-
serve liquor. Spread oysters on omelet just
before folding. Melt two tablespoons butter;
add two tablespoons flour, one-fourth teaspoon
salt, and a few grains of pepper. Pour on grad-
ually oyster liquor and enough milk to make
one cup liquid. Pour sauce around omelet.

Spanish Omelet

Prepare a Plain Omelet and serve with Span-
ish Sauce.

Spanish Sauce

Cook two tablespoons butter with one table-
spoon finely chopped onion, and one-fourth
green pepper (from which the seeds have been
removed) finely chopped, five minutes. Add one
and three-fourths cups tomatoes, drained from
their liquor; cook until moisture has nearly
evaporated, then add one tablespoon sliced
mushrooms, one tablespoon capers, one-fourth
teaspoon salt, and a few grains of cayenne.

OYSTERS

Whom sea-green Sirens from the rocks lament

Drydbit

«4

OYSTERS

Grilled Oysters

Clean one pint oysters and drain off all the
liquor possible. Put oysters in blazer, and as
fast as liquor flows from them, remove it with
a spoon. So continue until oysters are plump.
Sprinkle with salt and pepper, add two table-
spoons butter, and serve on zephyrettes.

Panned Oysters

Melt two and one-half tablespoons butter,
add two tablespoons flour, one-fourth teaspoon
salt, one-eighth teaspoon paprika, and one-half
tablespoon Chili sauce. Clean one pint oysters
and add. Cook until edges curl, then add one
tablespoon finely chopped parsley and two table-
spoons chopped celery. Serve with toast.

Fancy Roast

Clean and drain one pint oysters. Put into a
blazer and cook until plump, stirring occasion-

Chafing Dish Possibilities

ally with a fork. Sprinkle with salt and pepper
and add two tablespoons butter. Pour over
. small slices of toast.

Oyster Fricassee

Clean one pint oysters, reserve liquor, heat
to boiling point, and strain through double thick-
ness of cheese-cloth. Add oysters to liquor,
and cook until plump, then remove with a skim-
mer. Add enough cream to liquor to make
one cup. Melt two tablespoons butter, add two
tablespoons flour, and pour on gradually the
liquid. Add one-fourth teaspoon salt, a few
grains cayenne, one teaspoon finely chopped
parsley, the oysters, and one egg slightly beaten.
Serve on toast.

Creamed Oysters

Clean one pint oysters, and cook until plump.
Drain, strain the liquor, and add enough milk
to make one and one-half cups. Melt three
tablespoons butter, add five tablespoons flour,
and pour on gradually the liquid. Season with
one-half teaspoon salt, and one-eighth teaspoon
each pepper and celery salt. Add the oysters,
and as soon as heated pour over slices of toast

Oysters

Celeried Oysters

Prepare same as Creamed Oysters, and after
pouring oysters over toast, sprinkle with finely •
chopped celery.

Oysters in Brown Sauce

Clean one pint oysters and cook until plump ;
drain, and strain the liquor. Melt one-fourth
cup butter, and stir until well browned, add one-
fourth cup flour, and stir until flour is browned.
Pour on gradually one cup oyster liquor and
one-half cup milk. Season with one-half tea-
spoon salt, one-eighth teaspoon pepper, and
one teaspoon anchovy essence. Serve on toast
or zephyrettes.

Saut6 of Oysters

Clean one pint oysters and cook until plump ;
drain thoroughly and sprinkle with salt and
pepper. Lift each oyster separately, and dip
in cracker crumbs. Put three tablespoons butter
in blazer, add oysters, brown on one side, turn
and brown other side. Serve with horse-radish
mustard, which may be bought put up in small
jars, of first-class grocers.

Oyster Stew

Clean and drain one pint oysters, reserving
liquor. Heat liquor to boiling point, add oysters

Chafing Dish Possibilities

and cook until plump, care being taken that
they are not overdone. Remove oysters with
a skimmer, strain liquor a second time, and add
to oysters. Scald one pint milk, add oysters
with liquor, two tablespoons butter, one tea-
spoon salt, and a few grains pepper. Serve
with oyster crackers, or small pieces of bread,
thoroughly toasted. To many the flavor is much
improved by cooking with milk a small slice of
onion and a stalk of celery broken in pieces ;
both to be removed as soon as milk is scalded.

Oysters k la Thorndike

Clean and drain one pint oysters. Melt three
tablespoons butter, add oysters, and cook until
plump; then add one-half teaspoon salt, one-
eighth tea-spoon paprika, a slight grating nut-
meg, one-fourth cup cream, and yolks of two
eggs. Cook until slightly thickened, and serve
on zephyrettes.

Devilled Oysters, I.

Clean one pint oysters, drain, and cook until
plump. Remove tough muscles from oysters
and reserve oyster liquor. Melt three table-
spoons butter, add three tablespoons flour, and
pour on gradually the oyster liquor with enough
water to make one cup liquid. Season with one-

Oysters

half teaspoon salt, one-fourth teaspoon mustard,
a few grains cayenne, and one teaspoon lemon
juice. As soon as oysters are heated, add the
yolk of one egg and one teaspoon finely
chopped parsley.

Devilled Oysters, II.

Clean one pint oysters, cook until plump,
drain, and reserve liquor. Strain liquor through
cheese-cloth. Melt three tablespoons butter,
add four tablespoons flour mixed with one-half
teaspoon each salt and curry powder, and one-
eighth teaspoon paprika. Pour on gradually
the oyster liquor with enough water to make
one and one-half cups liquid. Add oysters and
season with one teaspoon Worcestershire sauce,
one tablespoon lemon juice, ten drops Tabasco
sauce, and salt to taste. Serve on Graham
toast.

Oysters k la D'Uxelles

Clean one pint oysters, heat to boiling point,
drain, and reserve liquor. Strain liquor through
cheese-cloth ; there should be three-fourths cup.
Cook two tablespoons butter with two table-
spoons chopped canned mushroons, five minutes.
Add two tablespoons flour and pour on grad-
ually the oyster liquor. Season with one-half

Chafing Dish Possibilities

teaspoon salt, a few grains cayenne, and one
teaspoon lemon juice. Add oysters, and, as soon
as heated, the yolk of one egg and one table-
spoon sherry wine.

Oysters k la B6chamel

Clean one pint oysters and cook until plump.
Drain, reserve liquor, and strain through cheese-
cloth. Melt three tablespoons butter, add three
tablespoons flour, and pour on gradually one-
half cup each oyster liquor and highly seasoned
chicken stock. Add one-half teaspoon salt, one-
eighth teaspoon paprika, the oysters, and one-
half cup cream. Serve on zephyrettes.

Curried Oysters

Clean one pint oysters and cook until plump.
Drain, reserve liquor, and strain through cheese-
cloth. Cook three tablespoons butter with one-
half tablespoon onion until yellow. Add four
tablespoons flour mixed with one and one-half
teaspoons curry powder, one-half teaspoon salt,
and one-eighth teaspoon paprika. Pour on
gradually oyster liquor and enough milk to
make one and one-half cups liquid. Add oys-
ters, and as soon as heated pour over toasted
crackers.

Oysters

Oysters k la Creole

Clean one pint oysters^ cook until plump^
drain, and reserve liquor. Cook three table-
spoons butter with three cloves, a bit of bay
leaf, a slice each of carrot and onion, and a
stalk of celery, five minutes. Add three table-
spoons flour and pour on gradually one-half cup
oyster liquor and one cup stewed and strained
tomatoes. Reheat oysters in sauce, and add
salt, pepper, a few drops Tabasco sauce, and
one teaspoon finely chopped parsley. Serve on
toast. The vegetables may be cooked with the
tomatoes before the preparation of the dish;
then the tomatoes may be strained ready for
use.

LOBSTERS

^Tis very fresh and sweety sir;
The fish was taken but this night

Beaumont and Fletcher

LOBSTERS

Buttered Lobster

Remove the meat from a two-pound lobster,
and chop slightly. Melt three tablespoons
butter, add lobster, and cook until thoroughly
heated. Season with salt, paprika, and lemon
juice.

Devilled Lobster

Mix one and one-half cups lobster meat, cut
in dice, with two tablespoons olive oil and one
tablespoon vinegar. Melt three tablespoons
butter, add four tablespoons tomato catsup and
the lobster dice. Season with one-half teaspoon
mustard, one and one-half teaspoons lemon juice,
salt, and cayenne. Serve as soon as thoroughly
heated.

Saut6d Lobster

Remove tail meat from a two-pound lobster,
and cut in four pieces ; also remove meat from
large claws. Sprinkle with salt, paprika, and
lemon juice. Dip in crumbs, egg and crumbs,

Chafing Dish Possibilities

and saut6, using enough butter to prevent burn-
ing. Lobster becomes tough if over-cooked^
Serve with sauce Tartare.

Creamed Lobster

Remove the meat from a two-pound lobster,
and cut in cubes. Melt three tablespoons
butter, add four tablespoons flour mixed with
one-half teaspoon salt and one-eighth teaspoon
paprika. Pour on gradually one and one-half
cups milk. As soon as sauce thickens, add
lobster meat and two teaspoons lemon juice.
Serve with brown bread or Graham bread sand-
wiches.

Curried Lobster, I

Prepare same as Creamed Lobster, adding
one teaspoon curry powder to flour when mak-
ing sauce.

Curried Lobster, II

Remove the meat from a two-pound lobster
and cut in cubes. Cook three tablespoons
butter with one-half tablespoon finely chopped
onion until yellow. Add three tablespoons
flour mixed with one-half tablespoon curry
powder, one-half teaspoon salt, and one-eighth
teaspoon paprika. Pour on gradually two cups
milk. Mash the yolks of three hard-boiled

Lobsters

eggs, and mix with the liver of the lobster.
Add lobster cubes to sauce, and, as soon as
heated, the egg mixture. Serve with boiled
rice.

Fricassee of Lobster

Remove the meat from a two-pound lobster,
and chop. Add the yolks of three hard-boiled
eggs rubbed to a paste, one-half teaspoon finely
chopped parsley, one-half teaspoon salt, one-
eighth teaspoon paprika, and a slight grating
nutmeg. Melt three tablespoons butter, add
four tablespoons flour, and pour on gradually
one and one-half cups milk. Heat lobster with
seasonings in sauce. Serve with saltines.

Lobster k la B6chamel

Remove the meat from a two-pound lobster,
and cut in cubes. Scald two cups milk with
one-half slice onion and a bit of bay leaf; re-
move seasonings. Melt three tablespoons but-
ter, add four tablespoons flour mixed with
one-half teaspoon salt, a few grains cayenne,
and a slight grating nutmeg. Pour on gradu-
ally the scalded milk. Heat lobster in sauce,
add the yolks of two eggs slightly beaten, one
and one-half teaspoons lemon juice and one
teaspoon parsley flnely chopped.

Chafing Dish Possibilities

Lobster & la Poulette

Remove the meat from a two-pound lobster,
and cut in cubes. Season with salt, paprika, and
lemon juice. Melt three tablespoons butter,
add three tablespoons flour, mixed with one
half teaspoon salt, and pour on gradually three-
fourths cup highly seasoned chicken stock.
Add lobster meat, and, as soon as heated, three-
fourths cup cream. Have ready the yolks of
two hard-boiled eggs and the lobster coral
forced through a potato ricer. Serve lobster
on zephyrettes, and sprinkle with egg and
coral.

Lobster & la Am^ricaine

Cook two tablespoons butter with one-half
tablespoon finely chopped onion, until yellow.
Add two tablespoons flour and pour on grad-
ually one cup stewed and strained tomatoes.
To lobster liver add one tablespoon sherry wine
and add to sauce. Season with one-half tea-
spoon salt and one-eighth teaspoon paprika.
Add one and one-half cups lobster meat cut in
dice. As soon as heated, add one tablespoon
sherry wine.

Lobster & la Delmonico

Melt one-fourth cup butter, add one table-
spoon flour, one-half teaspoon salt, a few grains

Lobsters

cayenne, and a slight grating of nutmeg. Pouf
on gradually one cup thin cream. Add the
meat from a two-pound lobster cut in dice, and
when heated add the yolks of two eggs and
two tablespoons sherry wine.

Lobster k la Newburg

Remove the meat from a two-pound lobster,
and cut in slices or cubes. Melt one-fourth cup
butter, add the lobster, and cook until thoroughly
heated. Season with one-half teaspoon salt, a
few grains cayenne, a slight grating nutmeg, and
one tablespoon each sherry wine and brandy.
Cook one minute, and add one-third cup thin
cream and the yolks of two eggs slightly beaten.
Stir until sauce is thickened. Serve with toast
or puff paste points.

Lobster and Mushroom Fricassee

Cook one cup mushrooms, cleaned and broken
in pieces, in one-fourth cup butter, with a few
drops onion juice, three minutes. Add one-
fourth cup flour, mixed with one-half teaspoon
salt and one-eighth teaspoon paprika, and one
and one-half cups milk. Reheat one and one-
half cups lobster meat cut in dice in the sauce.
Just before serving add two tablespoons sherry
wine.

SOME OTHER SHELL-FISH

Variety *j the very spice of life
That gives it all its flavor

COWPBR

VII

SOME OTHER SHELL-FISH

Clams k la Newborg

Clean one pint clams, remove soft parts, and
finely chop hard parts. Melt three tablespoons
butter, add chopped clams, one-half teaspoon
salt, a few grains cayenne, and three tablespoons
sherry wine. Cook eight minutes ; add soft
part of clams and one-half cup thin cream.
Cook two minutes, then add yolks of three
eggs, slightly beaten, diluted with some of the
hot sauce.

Creamed Crabs

Remove the meat from one dozen hard-
shelled crabs. Cook four tablespoons butter
with one-half shallot, finely chopped, until yel-
low; add four tablespoons flour, and pour on
gradually two cups cream. Add crab meat,
one-half teaspoon salt, one-fourth teaspoon pa-
prika, a slight grating nutmeg, and two table*
spoons sherry wine.

Chafing Dish Possibilities

Devilled Crabs

Melt two tablespoons butter, add two table-
spoons flour, and pour on gradually one and
one-fourth cups chicken stock. As soon as
mixture thickens, add one cup crab meat, one-
fourth cup finely chopped mushrooms, one-half
teaspoon salt, one-fourth teaspoon paprika, two
tablespoons sherry wine, yolks of two eggs, and
one teaspoon finely chopped parsley. Serve
with saltines.

Crabs k la Richmond

Cook one cup crab meat in one teaspoon
butter and two tablespoons sherry wine, two
minutes. Melt two tablespoons butter, add two
tablespoons flour, and pour on gradually one-
third cup milk and one-third cup clam broth.
Add crab meat and the soft part of eighteen
clams to sauce. When thoroughly heated, sea-
son with salt and paprika. Just before serving
add one tablespoon brandy and the yolk of
one egg, slightly beaten.

Stewed Scallops

Clean and cut in halves one pint scallops.
Cook in chafing dish until liquor flows freely.
Avoid cooking too long, for by so doing seal
lops become tough. Strain liquor, add two

Some Other Shell-Fish

cups milk, and, as soon as heated, sc|
Season with two tablespoons butter, .
pepper. Serve with small crackers.

Devilled Scallops

Clean one pint scallops, heat to boiling point,
drain, and reserve liquor. Melt three table-
spoons butter, add two tablespoons flour,
mixed with one-half teaspoon salt, one-fourth
teaspoon mustard, and a few grains cayenne.
Pour on gradually the reserved liquor. When
sauce begins to thicken, add the scallops.
Serve with brown bread sandwiches.

Fried Scallops

Cook one pint selected scallops in blazer,
until liquor flows freely from them. Drain, and
dry on a towel. Sprinkle with salt and pepper,
dip in crumbs, egg and crumbs, and fry in a
small quantity of hot fat, being careful to do
but few at a time. Serve with mayonnaise
dressing or sauce Tartare.

Shrimps with Curried Rice

Cook three tablespoons butter with one-half
tablespoon finely chopped onion, until yellow ;
then add one and one-half tablespoons corn-
starch mixed with two teaspoons curry powder,

Chafing Dish Possibilities

one teaspoon salt, and one-eighth teaspoon pa-
prika. Pour on-, gradually two cups milk, then
add one and one-half cups shrimps, broken in
pieces, and one cup warm, boiled rice.

Shrimp Wiggle

Melt four tablespoons butter, and add three
tablespoons flour mixed with one-half teaspoon
salt and one-eighth teaspoon pepper. Pour on
gradually one and one-half cups milk. As
soon as sauce thickens, add one cup shrimps,
broken in pieces, and one cup canned peas,
drained from their liquor and thoroughly
rinsed.

Creamed Shrimps with Mushrooms

Melt three tablespoons butter, and add three
tablespoons flour mixed with one-half teaspoon
salt and a few grains paprika. Pour on gradu-
ally one and one-half cups milk. As soon as
mixture thickens, add one cup shrimps, broken
in pieces, and one-half cup canned mushrooms
cut in quarters.

Shrimps k la B6chamel

Cook three tablespoons butter with one-half
tablespoon finely chopped onion, five minutes,
add three tablespoons flour, and pour on grad-

Some Other Shell-Fish

ually three-fourths cup each highly seasoned
chicken stock and milk. Add one and one-half
cups shrimps, broken in pieces, and when thor-
oughly heated the yolks of two eggs, slightly
beaten.

Devilled Shrimps

Cook two tablespoons butter with one-half
shallot, finely chopped, five minutes. Cream
two tablespoons butter, add four tablespoons
flour and the yolks of three hard-boiled eggs
rubbed to a paste. Add to melted butter, and
when well mixed pour on gradually two cups
milk. Add one can shrimps, broken in pieces,
one-half teaspoon salt, one-fourth teaspoon
mustard, and one-eighth teaspoon pepper.
Serve with puff paste points or Graham toast.

Shrimps in Tomato Sauce

Fry one small onion in three tablespoons
butter, until yellow; add three tablespoons
flour and stir until mixture is smooth. Pour
on gradually one and one-half cups stewed and
strained tomatoes, and add one can shrimps,
rinsed, drained, cleaned, and broken in pieces.
Season with one-half teaspoon salt and one-
eighth teaspoon paprika. Serve as soon as
shrimps are heated.

FISH RECHAUFFES

^ I

This dish of meat is too good for any hut anglers or
very honest men

Walton

VIII

FISH RECHAUFFES

Creamed Salmon

Melt two tablespoons butter, add two table-
spoons flour mixed with one-half teaspoon salt,
and a few grains cayenne. Pour on gradually
three-fourths cup milk. Add one cup canned
salmon, drained and flaked. Just before serv-
ing add yolks of two eggs, slightly beaten, and
a slight grating of nutmeg.

Saut6d Fillets of Salmon

Sprinkle small slices of salmon with salt and
pepper; sautd in a hot blazer, using enough
butter to prevent burning. Season with lemon
juice and sprinkle with finely chopped parsley.

Fish k la Provengale

Melt one-fourth cup butter, add two and one-
half tablespoons flour, and pour on gradually
two cups milk. Mash yolks of four hard-boiled
eggs, and mix with one teaspoon anchovy es-

Chafing Dish Possibilities

sence, add to sauce, then add two cups cold
boiled, flaked fish«

Creamed Salt Codfish

Pick in pieces and soak in lukewarm water
one and one-half cups fish; drain as soon as
soft. Melt three tablespoons butter, add two
tablespoons flour and a few grains pepper.
Pour on gradually one and one-half cups milk.
Add fish and one egg, slightly beaten. Pour
over slices of toasted bread, covered with slices
of hard-boiled eggs.

Salt Codfish with Cheese

Prepare codfish as in preceding recipe.
Melt two tablespoons butter, add one and one-
half tablespoons flour mixed with one-eighth
teaspoon paprika, and pour on gradually one
cup milk. Add fish and one-half cup grated
cheese. As soon as cheese is melted, add one
egg, slightly beaten.

Grilled Sardines

Drain twelve sardines and cook until heated,
turning frequently. Arrange on small oblong
pieces of dry toast and serve with Maitre

d'Hdtel butter.

Fish R6chauff6s

Ragout of Sardines, I

Drain sardines, remove backbones, and sepa*
rate in pieces. Heat in blazer, season with salt
and paprika, and add sherry wine to moisten.
Serve on zephyrettes.

Ragout of Sardines, II

Drain sardines, remove backbones, and sepa-
rate in pieces. Heat in blazer, using enough
butter to moisten. Season with Worcestershire
sauce and cayenne, allowing one teaspoon sauce
and one-eighth teaspoon cayenne for twelve
fish.

Sardines wkh Anchovy Sauce

Drain twelve sardines and cook until heated,
turning frequently. Make one cup brown sauce
with one and one-half tablespoons sardine oil,
two tablespoons flour, one cup brown stock, and
anchovy essence to taste. Reheat sardines in
sauce. Serve with brown bread sandwiches.

Sardines k la HoUandaise

Drain twelve sardines, heat and arrange on
oblong pieces of toast. Melt two tablespoons
butter, add one-half tablespoon Chutney, one-
fourth teaspoon salt, one-eighth teaspoon

Chafing Dish Possibilities

paprika, the yolks of two eggs, and one-half
tablespoon lemon juice. Stir constantly until
sauce begins to thicken, then add two table-
spoons butter and one-fourth cup boiling water.
Pour sauce over sardines.

Devilled Sardines

Drain twelve sardines, and cook until heated.
Mix two tablespoons sardine oil, one-half table-
spoon Worcestershire sauce, one-half tablespoon
vinegar, one teaspoon lemon juice, one-fourth
teaspoon salt, and one-eighth teaspoon paprika.
Heat and pour over sardines.

BEEP

The empty spit
Ne Vr cherished wit :
Minerva loves the larder

W* Cartwright

BEEF

Warmed Over Beef

Melt two tablespoons butter, add two table-
spoons flour, and pour on gradually one-half cup
stewed and strained tomatoes and one-fourth
cup stock or water. Season with one-half tea-
spoon salt, one-eighth teaspoon paprika, and
a few drops onion juice. Add one cup rare
chopped beef; cook one minute, and serve.

R6chauff6 of Beef

Brown two tablespoons butter, add three
tablespoons flour, and, when well browned, pour
on gradually one cup stock. Season with
one-fourth teaspoon salt, one-eighth teaspoon
paprika, a few grains each of mustard and curry
powder, and two tablespoons sherry wine. Pour
sauce over thin slices of rare roast beef.

Beef Balls

Cut one-half pound beef from top of round,
in one-third inch strips, and scrape with a rather
dull knife. Remove all soft part of beef from

Chafing Dish Possibilities

freshly cut side; turn, and scrape other side.
Season with salt and pepper, and shape into
small balls, about the size of filberts, using as
little pressure as possible. Drop balls into a
hot blazer, generously sprinkled with salt, shak-
ing pan constantly until the entire surface of the
balls is seared. Serve on oblong pieces of
buttered toast

Cecils, I

Brown one and one-half tablespoons butter,
add three tablespoons flour, and pour on grad-
ually one-half cup milk. Then add one cup
raw beef, finely chopped, one-half teaspoon
lemon juice, a few drops onion juice, and salt
and pepper. Chill mixture, shape in small cakes,
dip in crumbs, egg and crumbs, and saut6 in
hot blazer, using enough butter to prevent
burning.

Cecils, II

Season one cup rare roast beef, finely chopped,
with salt, pepper, onion juice, and Worcester-
shire sauce. Add two tablespoons stale bread-
crumbs, one tablespoon melted butter, and one
egg yolk, slightly beaten. Shape into very
small croquettes, roll in flour, egg. and crumbs,
and saut6 in hot blazer, turning often, and using
enough butter to prevent burning.

Beef

Hamburg Steaks

Chop finely one-half pound lean, raw beef,
and season highly with salt, pepper, and onion
juice. Shape into small steaks, using as little
pressure as possible. Ptit into a hot buttered
blazer; sear on one side, turn and sear other
side. Cook five minutes, turning frequently.
Spread with one and one-half tablespoons butter,
which has been creamed and mixed with one-
fourth teaspoon salt and a few grains pepper.

Vienna Steaks

Chop one-fourth pound each of raw, lean
beef and veal, taking care to remove all fat and
membrane. Season with three-fourths teaspoon
salt, one-fourth teaspoon each paprika and
celery salt, a few gratings nutmeg, one tea-
spoon lemon juice, and a few drops onion juice.
Add one egg, well beaten, let stand several
hours, then shape into small steaks. Put into
a hot, buttered blazer, sear on one side, turn
and sear other side. Cook six to eight minutes,
turning frequently. Cream one and one-half
tablespoons butter, mix with one- fourth tea-
spoon salt and a few grains pepper. Spread
on steaks.

Chafing Dish Possibilities

Broiled Fillet of Beef

Put slices of tenderloin steak, cut three-
fourths inch thick, into a hot blazer which has
been rubbed over with a piece of beef fat Sear
on one side, turn and sear other side. Cook
four minutes, turning frequently. Spread with
soft butter, and sprinkle with salt and pepper.

Broiled Fillet of Beef with Horse-radish

Sauce

Serve broiled fillet of beef with horse-radish
sauce.

Horse-radish Sauce

Beat four tablespoons heavy cream until stiff,
add three tablespoons grated horse-radish root,
mixed with one tablespoon vinegar, one-fourth
teaspoon salt, and a few grains cayenne.

Broiled Steaks & la Creole

Broil tenderloin steaks and serve with Creole
sauce.

Creole Sauce

Cook two tablespoons butter with two table-
spoons onion and four tablespoons g^een pep-
per, both finely chopped, five minutes. Add
one and one-half cups canned tomatoes, drained

Beef

from their liquor, and six olives from which the
stones have been removed ; then add one cup
brown sauce, which has been prepared pre-
viously. Bring to boiling point, and add salt,
pepper, and sh^^ry wine.

Dried Beef with Cream Sauce

Remove skin from one-fourth pound smoked,
dried beef; separate in pieces, cover with hot
water, let stand ten minutes, and drain. Melt
two tablespoons butter, add one and one-half
tablespoons flour, and pour on gradually one
cup milk. Season with salt and pepper. Re-
heat beef in sauce, and pour over strips of
toasted bread. If preferred richer, add the yolk
of one egg just before serving.

Hash Balls

Chop cold cooked, corned beef from which
the skin, gristle, and most of the fat have been
removed. Add an equal quantity of cold boiled
potatoes, chopped and seasoned with salt, pep-
per, and onion juice. Moisten with milk or
cream, make into small flat cakes, and cook in
a hot buttered blazer. Brown on one side, turn,
and brown other side.

LAMB AND MUTTON

**A /Me pot is soon hot

LAMB AND MUTTON

Lamb Chops, Pan Broiled

Wipe chops, and trim off superfluous fat.
Rub over the blazer with some of the fat Put
chops in blazer, sear on one side, turn and sear
other side. Cook from six to eight minutes,
turning occasionally. Season with salt and
pepper when half cooked. Drain and spread
with soft butter.

Breaded Chops

Prepare chops as for Pan Broiled Chops.
Sprinkle with salt and pepper, dip in crumbs,
egg and crumbs, and saut6 from six to eight
minutes in a small quantity of hot fat. Serve
with tomato sauce.

Hashed Mutton

Cook two tablespoons butter with one table-
spoon finely chopped onion, five minutes. Add
two tablespoons flour, and pour on gradually

Chafing Dish Possibilities

one cup stock. Add one cup cold chopped,
cooked mutton, one-half cup cold boiled pota-
toes, cut in dice, and one tomato, skinned and
cut in small pieces. Season with salt, pepper,
and celery salt; cover and cook over hot water,
ten minutes.

Minced Lamb

Chop remnants of cold roast lamb; there
should be one cup. Put two tablespoons butter
in hot blazer, add lamb, sprinkle with salt,
pepper, and celery salt, and dredge thoroughly
with flour; then add enough stock or water to
moisten. Serve on small slices of buttered
toast.

Lamb Collops with Tomato Sauce

Take small, thick pieces of roast lamb or
boiled mutton. Sprinkle with salt and pepper,
dip in crumbs, egg and crumbs, and saut^ in a
hot blazer, using enough butter to prevent
burning.. Serve with tomato sauce.

Blanquette of Lamb

Melt three tablespoons butter, add three
tablespoons flour, and pour on gradually two-
thirds cup each milk and white stock. Season
with salt, pepper, and three-fourths tablespoon

Lamb and Mutton

mushroom catsup. Cut cold roast lamb in
strips or cubes (there should be one and one-
half cups) and reheat in sauce. Serve with
entire wheat bread sandwiches.

Mutton Ragoi!it

Beat currant jelly, that it may be easily meas-
ured. Put three tablespoons jelly in hot blazer,
add one teaspoon lemon juice and two table-
spoons butter. When butter is melted, reheat
thin slices of cold boiled mutton in sauce-
Season with salt and paprika.

Mock Terrapin

Mash the yolks of three hard-boiled eggs,
and season with one-half teaspoon salt, one-half
teaspoon mixed mustard, and one-eighth tea-
spoon paprika. Add one cup chopped, cooked
mutton and one-half cup cream. Put into a
hot blazer, and when thoroughly heated add two
tablespoons sherry wine. Serve on toast.

Mutton with Currant Jelly Sauce

Brown two tablespoons butter, add three
tablespoons flour mixed with one-fourth tea-
spoon salt and one-eighth teaspoon paprika,
and when well browned pour on gradually one
cup brown stock. Add one -third cup currant

Chafing Dish Possibilities

jelly and six slices of cold cooked mutton.
When meat is heated, add one and one-half
tablespoons sherry wine.

Lamb, Sauce ^iquante

Cook three tablespoons butter with one-half
shallot, finely chopped, five piinutes. Add four
tablespoons flour, and pour on gradually one
and one-half cups brown stock. Add one-half
teaspoon salt, one-eighth teaspoon paprika, one-
half tablespoon vinegar, one tablespoon capers,
and six sliced, canned musfhrooms. Reheat
slices of cold cooked mutton in sauce.

Salmi of Lan^b

Cook two tablespoons butter, with one-half
tablespoon finely chopped onipn, five minutes.
Add three tablespoons flour, and cook until
well browned, then pour on gradually one cup
brown stock. Season with one^fourth teaspoon
salt, one-eighth teaspoon pepper, and one tea-
spoon Worcestershire, Harvey, or Elizabeth
sauce. Reheat slices of cold roast lamb in
sauce. This dish is greatly in^proved by the
addition of one-third cup mushrooms, cut in
quarters, or ten olives from which the stones
have been removed.

CHICKEN

There V no want of meat ^ sirj

Portly and curious viands are prepared^

To please all kinds of appetite

Massinger

CHICKEN

Creamed Chicken and Peas

Melt four tablespoons butter, add five table-
spoons flour, mixed with one-fourth teaspoon
salt and one-eighth teaspoon pepper. Pour on
gradually one and three-fourths cups milk.
When sauce thickens, add one and one-half
cups cold boiled fowl, cut in dice, and two-
thirds cup canned peas, drained and rinsed.

Chicken and Oysters, k la M6tropole

Melt four tablespoons butter, and add four
tablespoons flour, mixed with one-half teaspoon
salt and one-eighth teaspoon pepper. Pour on
gradually one and three-fourths cups milk,
then add two cups cold boiled fowl, cut in
dice, and one pint oysters, cleaned and drained.
Cook until oysters are plump. Serve on zephy-
rettes, and sprinkle with finely chopped celery.

Chicken Hollandaise

Cook three tablespoons butter with one tea-
spoon finely chopped onion, until yellow; add

Chafing Dish Possibilities

one tablespoon cornstarch, and pour on gradu*
ally one and one-half cups chicken stock. Stir
until mixture thickens slightly, then add one-
half tablespoon lemon juice, three-fourths tea-
spoon salt, one-eighth teaspoon paprika, one-half
cup finely chopped celery, and one and one-
half cups chopped, cooked chicken. When
thoroughly heated, add the beaten yolks of two
eggs, and cook one minute. Serve with buttered
Graham toast.

Chicken with Tomatoes

Cook four tablespoons butter, with one-half
shallot, finely chopped, five minutes. Add five
tablespoons flour, and stir until slightly browned.
Pour on gradually three-fourths cup each
chicken stock and stewed and strained toma-
toes. Add one teaspoon lemon juice, one-half
teaspoon salt, and one-eighth teaspoon paprika.
Reheat one and one-half cups cold boiled fowl,
tut in cubes in the sauce.

Chicken & la Reine

Cream two tablespoons butter and add the
yolks of three hard-boiled eggs, rubbed to a
paste. Soak one-fourth cup cracker crumbs in
one-fourth cup milk and add to the egg mix-
ture. Pour on gradually one cup hot chicken

Chicken

stock, then add one cup cooked chicken, finely
cut. Season with salt, paprika, and celery salt.
Serve on toast.

Minced Chicken with Green Peppers

Boil two green peppers ten minutes, remove
seeds, and cut in small strips. Mix with two
cups cold cooked fowl, cut in dice. Melt three
tablespoons butter, add three tablespoons flour,
and pour on gradually one and one-third cups
chicken stock. Add chicken and peppers.
Season with salt and pepper, and serve on
circular pieces of toast.

Devilled Bones

Melt two tablespoons butter, add one table-
spoon each Chili sauce, Worcestershire sauce,
and walnut catsup, one teaspoon made mustard,
and a few grains cayenne. Cut four small
gashes in the drumsticks, second joints, and
wings of a cooked chicken. Sprinkle with salt
and pepper, dredge with flour, and cook in the
seasoned butter until well browned. Add one-
half cup stock, simmer Ave minutes, and sprinkle
with finely chopped parsley.

India Curry

Melt two tablespoons butter, and add the
breast and second joints of a cooked chicken,

Chafing Dish Possibilities

cut in small pieces. When chicken is thoroughly
heated remove, and in the same dish make the
following sauce. Cook two tablespoons butter
with one-half small onion, finely chopped, one
clove garlic, finely chopped, and three-fourths
teaspoon grated ginger root, five minutes. Add
two tablespoons cornstarch mixed with one
tablespoon curry powder. Grate a cocoanut
and add two cups milk, let stand one hour, and
drain through cheese-cloth. Add milk thus
obtained to butter and cornstarch mixture to
complete sauce. Reheat chicken in sauce.
Cocoanuts often may be bought of a caterer,
who will prepare them as desired. One is well
repaid for the time spent in preparing this dish.

Saut6d Chickens' Livers

Cut one slice bacon in small pieces, and cook
with two tablespoons butter, five minutes. Re-
move bacon, add one shallot, finely chopped,
and fry five minutes; then add six chickens'
livers cleaned and separated, and cook five min-
utes. Add two tablespoons flour, mix thor-
oughly, then add one cup brown stock, one tea-
spoon lemon juice, and one-fourth cup sliced
mushrooms. Cook two minutes, and sprinkle
with finely chopped parsley. In cleaning livers
carefully remove gall bladder.

Chicken

Chickens' Livers with Curry

Clean and separate six chickens' livers. Dip
in seasoned crumbs, egg and crumbs, and saut^
in butter. Remove livers, and to fat in blazer
add two tablespoons butter and one-half table-
spoon finely chopped onion ; cook five minutes.
Add three tablespoons flour mixed with one-half
teaspoon curry powder, one-fourth teaspoon
salt, and one-eighth teaspoon paprika. Strain
sauce over livers.

Chickens' Livers with Tomato Sauce

Saut^ chickens' livers, and serve with tomato
sauce.

Tomato Sauce

Brown two tablespoons butter with one-half
tablespoon finely chopped onion, two cloves, a
bit of bay leaf, and a sprig of parsley. Add
three tablespoons flour and continue browning.
Pour on gradually one-half cup each stock and
stewed and strained tomatoes. Season with
salt, pepper, and a few grains of cayenne.
Strain before serving.

Chickens' Livers with Bacon

Clean livers, separate into six pieces, and
sprinkle with salt and pepper. Wrap each piece

Chafing Dish Possibilities

separately in a thin slice of bacon and fasten
with a small wooden skewer. Put into a hot
blazer and cook until bacon is brown, turning
frequently and removing some of the fat if
necessary.

Chickens' Livers with Madeira Sauce

Clean and separate livers, sprinkle with salt
and pepper, dredge with flour, and saut6 in
butter. Brown two tablespoons butter, add
three tablespoons flour, and when well browned
pour on gradually one cup brown stock. Sea-
son with salt and pepper. Reheat livers in
sauce, and add two tablespoons Madeira wine.

Chickens' Livers with Olive Sauce

Prepare livers same as Chickens* Livers with
Madeira Sauce. Brown two tablespoons butter,
add three tablespoons flour, and when well
browned pour on gradually one cup highly
seasoned brown stock. Season with salt and
pepper, add twelve olives, from which the stones
have been removed, and cook three minutes.
Pour around livers.

I SWEETBREADS

Not to know me argues yourself unknown

Milton

XII

SWEETBREADS

Creamed Sweetbreads

Remove tubes and membrane from one pair
sweetbreads, clean and parboil in boiling, salted,
acidulated water, twenty minutes ; allowing one-
half tablespoon each salt, and vinegar or lemon
juice, to each pair sweetbreads. Drain and
plunge into cold water; as soon as cool, re-
move from water and cut in one-half inch cubes.
Melt two tablespoons butter, add two and one-
half tablespoons flour, mixed with one-fourth
teaspoon salt and a few grains of pepper. Pour
on gradually one cup milk, then reheat sweet-
breads in sauce.

Creamed Sweetbreads and Chicken

Prepare same as Creamed Sweetbreads, using
equal parts of cold cooked chicken, cut in dice,
and sweetbreads, cut in dice.

Chafing Dish Possibilities

Sweetbreads k la Poulette

Melt two tablespoons butter, add two table-
spoons flour, and pour on gradually one-half
cup each chicken stock and milk. Reheat
sweetbreads, cut in dice, in sauce. Season with
salt and pepper, and just before serving add
the yolks of two eggs and a slight grating of
nutmeg.

Sweetbreads with Mushrooms

Parboil one pair sweetbreads and cut in dice.
Cook two tablespoons chopped nxushrooms in
three tablespoons butter, five minutes. Add
two and one-half tablespoons flour, mixed with
one-half teaspoon salt and one-eighth teaspoon
paprika, and pour on gradually one cup milk
and one-fourth cup mushroom liquor. Add the
sweetbread dice and one teaspoon lemon juice.
Just before serving, add the yolks of two eggs
and one teaspoon finely chopped parsley.

Sweetbreads with Peas

Parboil one pair sweetbreads and cut in
cubes. Drain three-fourths cup canned peas
from their liquor, rinse, and add to sweetbreads.
Melt three tablespoons butter, add three table-
spoons flour, mixed with three-fourths teaspoon
salt and one-eighth teaspoon paprika. Pour on

ICO

Sweetbreads

gradually one cup milk. Reheat sweetbreads
and peas in sauce, and just before serving add
one-half cup cream.

Sweetbreads, Spanish Style

Parboil one pair sweetbreads, and cut in slices.
Cook two tablespoons butter, with one-half
shallot finely chopped, one-fourth green pepper,
freed from seeds and finely chopped, and two
tomatoes, skinned and cut in pieces, ten minutes.
Add one cup cold boiled potatoes, cut in cubes,
and the sweetbreads. Season with salt and
pepper.

Sweetbreads and Bacon

Cut thin slices of bacon in strips. Put into a
hot blazer, and fry until brown. Remove bacon,
and use fat in pan for sautding sweetbreads.
Parboil sweetbreads, and cut in one-third inch
slices. Sprinkle with salt and pepper, dip in
crumbs, egg and crumbs, and saut6 until deli-
cately browned. Drain and serve with bacon.

Sweetbreads with Tomato Sauce

Parboil sweetbreads, cut in one-third inch
slices, and dip in crumbs, egg and crumbs.
Put into a hot, buttered blazer, and saut6 until
delicately browned, using enough butter to pre-
vent burning. Serve with Tomato Sauce.

lOI

Chafing Dish Possibilities

Tomato Sauce

Cook one cup canned tomatoes with one tea-
spoon sugar, one-eighth teaspoon pepper, and a
bit of bay leaf, five minutes. Strain and add
one-half cup brown stock. Brown two table-
spoons butter, add three tablespoons flour, and
pour on gradually the liquid. Season with salt

Sweetbreads with Asparagus Tips

Prepare and saut6 one pair sweetbreads. Melt
two tablespoons butter, add two tablespoons
flour mixed with one-fourth teaspoon salt and
a few grains of pepper. Pour on gradually one
cup milk, then add one cup asparagus tips,
rinsed and drained. Pour around sweetbreads
just before serving.

Sweetbreads, Olive Sauce

Prepare and saut6 one pair sweetbreads.
Cook two tablespoons butter with one teaspoon
finely chopped onion, until slightly browned.
Add three tablespoons flour, and cook until
well browned. Pour on gradually one cup
brown stock, then add one dozen olives from
which the stones have been removed. Cook
three minutes, season with salt and pepper, and
pour around sweetbreads.

102

WITH THE EPICURE

103

Not all on books their criticism wcLSte :
The genius of a dish some justly taste^
And eat their way to fame

YOUNQ

104

XIII

WITH THE EPICURE

Stewed Frogs' Legs

Clean and trim one dozen frogs' hind legs.
Melt two and one-half tablespoons butter, add
frogs' legs, and cook five minutes. Dredge
with two tablespoons flour, and pour on gradu-
ally three-fourths cup chicken stock ; cover,
and simmer twelve minutes. Add one-fourth
cup cream, and season with salt and pepper.

•

Fried Frogs' Legs

Clean and trim one dozen frogs' hind legs.
Season with salt and pepper, roll in crumbs,
egg and crumbs, and saut6 in a hot blazer, using
enough butter to prevent burning. Do not
attempt to cook too many at a time, as they
should be well browned. Serve with Sauce
Tartare.

Stewed Lambs' Kidneys

Soak in cold water, pare, remove fat from
centres, and cut in slices six kidneys ; sprinkle

105

Chafing Dish Possibilities

with salt and pepper. Melt two tablespoons
butter, add kidneys, and cook eight minutes.
Dredge thoroughly with flour, pour on gradu-
ally two-thirds cup water or brown stock, and
cook six minutes. Season with salt, pepper,
a few drops onion juice and Worcestershire
sauce.

Lambs' Kidneys, Madeira Sauce

Prepare kidneys as for stewed kidneys.
Sprinkle with salt and pepper, roll in flour, and
saut6 in a hot blazer, using enough butter to pre-
vent burning. Cook two tablespoons butter
with one-half tablespoon finely chopped onion,
until slightly browned; add four tablespoons
flour, and cook until well browned ; then pour
on gradually one and one-half cups brown stock.
Season with salt and pepper, strain, add kid-
neys and one tablespoon Madeira wine.

Kidney Toast

Soak in cold water, pare, remove fat from
centres, and chop four lambs* kidneys. Cook
three tablespoons butter with one-half table-
spoon finely chopped onion and one teaspoon
finely chopped parsley, five minutes. Add
kidneys, and season with salt, pepper, one-half
tablespoon Worcestershire sauce, and one tea-

io6

With the Epicure

spoon lemon juice. Dredge with one table-
spoon flour, stir until well mixed, and add
gradually one-half cup stock. When thoroughly
heated add four tablespoons grated cheese, and
as soon as cheese has melted serve on pieces of
toast.

Calf's Brains with Scrambled Eggs

Prepare brains for subsequent cooking same
IS sweetbreads are prepared, then separate into
pieces* Add to scrambled eggs.

Calf's Brains, Vinaigrette Sauce

Prepare brains same as sweetbreads, reheat
in boiling water, drain, and separate into pieces.
Mix three tablespoons olive oil, one tablespoon
vinegar, one teaspoon each grated onion,
chopped parsley, and chopped capers, and
one-fourth teaspoon each salt and pepper.
Pour sauce over brains.

Fried Calf's Brains, Sauce Tartare

Prepare brains same as sweetbreads, and cut
in four pieces. Sprinkle with salt and pepper,
roll in flour, dip in egg and stale bread crumbs,
and saut^, using enough butter to prevent burn-
ing. Serve with Sauce Tartare.

107

Chafing Dish Possibilities

Tripe in Batter

Wipe tripe and cut in pieces for serving,
sprinkle with salt and pepper and dip in batter
made of one cup flour, one-fourth teaspoon
salt, one-half cup cold water, one egg well
beaten, and one teaspoon olive oil or melted
butter. Saut6 in a small quantity of hot fat.
In tripe recipes use fresh honeycomb tripe,
unless otherwise specified.

Fried Tripe

Wipe tripe and cut in pieces for serving.
Sprinkle with salt and pepper, dip in flour, egg,
and crumbs, and saut6 in a small quantity of
hot fat until delicately browned.

Tripe with Bacon

Cut slices of bacon in strips, and fry until
crisp ; then remove bacon. Wipe pickled tripe
and cut in pieces for serving. Sprinkle with
salt and pepper, roll in corn meal, and saut6 in
bacon fat. Serve with the crisp bacon.

Lyonnaise Tripe

Wipe tripe and cut in pieces two inches long
by one and one-half inches wide ; there should
be three cups. Put in blazer, cover, let stand

io8

With the Epicure

one minute, that some of the moisture may be
withdrawn, and drain. Cook two tablespoons
butter with one tablespoon finely chopped onion,
until yellow, add tripe and cook eight minutes,
using more butter if necessary. Season with
salt and pepper, and sprinkle with finely chopped
parsley.

Tripe k la Provengal^

To Lyonnaise Tripe from which the parsley
has been omitted, add one tablespoon white
wine. Cook until quite dry, then add one-half
cup tomato sauce.

Tripe k la Creole

Cut tripe in pieces as for Lyonnaise Tripe.
Cook two tablespoons butter with one table-
spoon finely chopped onion and one-eighth
green pepper, finely chopped, five minutes.
Add one tablespoon flour, one-half cup stock,
one-fourth cup drained tomatoes, and one fresh
mushroom, cut in slices. Add tripe and cook
eight minutes. Season with salt and pepper.

Tripe k la Bordelaise

Prepare tripe as for Lyonnaise Tripe. Cook
two tablespoons butter with one tablespoon
chopped onion, five minutes. Add tripe and

109

Chafing Dish Possibilities

coolc until slightly browned. Season with salt
and pepper, and add one teaspoon finely
chopped parsley. Serve with sliced tomatoes.

Curried Tripe

Prepare tripe as for Lyonnaise Tripe. Cook
three tablespoons butter with one tablespoon
finely chopped onion, five minutes. Add two
tablespoons flour mixed with two teaspoons
curry powder, and one-fourth teaspoon salt.
Pour on gradually three-fourths cup cream, add
the tripe, and cook eight minutes.

Shad Roe, Tomato Sauce

Cook shad roe in boiling, salted, acidulated
water, fifteen minutes. Drain, cover with cold
water, let stand five minutes, again drain, and
dry in a piece of cheese-cloth. Sprinkle with
salt and pepper, roll in flour, egg and crumbs,
and saut^ in butter. Serve with Tomato Sauce.

Shad Roe with Bacon

Trim six slices of bacon, put into a hot blazer,
and cook until well browned. Cook shad roe
as for Shad Roe with Tomato Sauce. Rub the
yolks of two hard-boiled eggs to a paste, add
one-half teaspoon mustard, one-fourth teaspoon

With the Epicure

salt, one-eighth teaspoon paprika, three-fourths
teaspoon lemon juice, and enough thick cream
to moisten. Spread roe with mixture, roll in
flour, egg and crumbs, and saut6 in bacon fat
Serve with the bacon.

Ragout of Shad Roe

Clean a shad roe and parboil in boiling,
salted, acidulated water, to which has been
added a slice of onion, a sprig of parsley, and a
bit of bay leaf. Drain, and plunge ii^to cold
water; remove membrane and separate roe in
pieces. Melt three tablespoons butter, add roe,
and, when thoroughly heated, one-third cup
cream. Season with salt and pepper and just
before serving add the yolks of two eggs slightly
beaten; if preferred more highly seasoned,
add one tablespoon lemon juice, one table-
spoon sherry wine, and a slight grating nutmeg.

Mackerel Roe with Mattre d'Hdtel Butter

Prepare and cook mackerel roe same as shad
roe. Serve with Maitre d'H6tel Butter.

Mattre d'Hdtel Butter

Cream one-fourth cup butter, add one-half
teaspoon salt, one-eighth teaspoon pepper, and

III

Chafing Dish Possibilities

very slowly one-fourth tablespoon lemon juice ;
then add one-half tablespoon finely chopped
parsley.

Mackerel Roe, Egg Sauce

Saut6 two mackerel roes. Melt two table-
spoons butter, add two tablespoons flour, and
pour on gradually one cup milk. Season with
one-fourth teaspoon salt, a few grains cayenne,
one teaspoon lemon juice, and just before serv-
ing add- the yolks of two eggs slightly beaten.
Pour over roes.

Venison Steak

Remove fat and trim slices of venison.
Sprinkle with salt and pepper, and put into a
hot, slightly buttered blazer. Sear on one side,
turn and sear other side. Cook four minutes,
turning frequently. Spread with Maltre d'Hdtel
Butter.

Venison Steak with Currant Jelly

Cook venison steak and remove from blazer.
Melt one and one-half tablespoons butter, add
a few grains paprika and two tablespoons cur-
rant jelly, and as soon as jelly has melted pour
sauce over steak.

113

With the Epicure

Venison Cutlets with Apples

Wipe, core, and cut in one-half inch slices
four sour apples. Sprinkle with powdered
sugar and cover with port wine ; let stand one
hour, drain, and saut6 in butter. Cut venison
steak in pieces for serving, sprinkle with salt
and pepper, and cook in a hot, buttered blazer,
four minutes. Melt three tablespoons butter,
add wine drained from apples and twelve candied
cherries cut in halves. Reheat cutlets in sauce,
ancl serve with apples.

Frankfort Sausages

Cook four sausages in boiling water to cover,
twenty minutes ; drain and cut in pieces. Re-
heat in a white sauce made of one and one-half
tablespoons each flour and butter and one cup
milk. Season with salt and pepper.

Fried Sausages

Cut large sausages in one-fourth inch slices,
put into a hot blazer, and cook until heated and
slightly browned on both sides. Spread with
Horse-radish Mustard and serve on circular
pieces of toast.

Chafing Dish Possibilities

Bean Rarebit

Melt two tablespoons butter, add one tea-
spoon salt, one-eighth teaspoon paprika, one
cup cold baked beans mashed, and one-half
cup milk or cream. When thoroughly heated,
add one-half cup grated cheese. Serve on toast
or zephyrettes.

Ragoiit of Veal

Cook two and one-half tablespoons butter
with one tablespoon finely chopped canned
mushrooms and one teaspoon finely chopped
onion, three minutes. Add three tablespoons
flour and cook until browned. Pour on gradu-
ally one cup brown stock, and add one cup
cold roast veal cut in cubes. Season with one-
half tablespoon each Worcestershire sauce and
mushroom catsup, salt and pepper.

RagoClt of Duck

Marinate pieces of cold roast duck, cut in
pieces for serving with French dressing ; cover
and let stand one hour. Cook three table-
spoons butter with one-half shallot finely
chopped until brown. Add four tablespoons
flour, and when well browned pour on gradually
one and one-half cups brown stock. Season

114

With the Epicure

with one^half teaspoon salt, a few grains cay-
enne, one teaspoon lemon juice, and two table-
spoons tomato catsup. Reheat duck in sauce,
and add three tablespoons port wine and one-
half cup canned mushroom, sliced lengthwise.

Salmi of Grouse

Cut cold roast grouse in pieces for serving.
Melt one-fourth cup butter, add one tablespoon
finely chopped onion, a stalk of celery, two
slices carrot cut in pieces, and two tablespoons
chopped, lean raw ham. Cook until butter is
browned, then add one-fourth cup flour, and
when well browned add two cups brown stock,
a bit of bay leaf, a sprig of parsley, a blade of
mace, two cloves, one-half teaspoon salt, and
one-eighth teaspoon pepper. Cook five min-
utes, strain, add duck, and as soon as duck is
heated add sherry wine, stoned olives, and
mushrooms cut in quarters.

VEGETABLES

«i7

Tkg common growth of Mother Earth
Suffices me

tVORDSWORTff

ii8

XIV

VEGETABLES

Hashed Potatoes

Cut fat salt pork in small cubes, try out, and
remove scraps ; there should be about one-third
cup fat Add two cups cold boiled potatoes,
finely chopped, one-eighth teaspoon pepper,
and salt if necessary. Mix potatoes thoroughly
with fat; cook four minutes, stirring constantly;
then let stand until browned underneath.

Lyonnaise Potatoes

Cook one ? id one-half tablespoons butter and
one tablespoon finely chopped onion, five min-
utes. Melt three tablespoons butter, add two
cups cold sliced boiled potatoes, season with
salt and pepper, and cook until potatoes have
absorbed butter. Add butter and onion, and
when well mixed add one-half tablespoon finely
chopped parsley.

Creamed Peas

Drain one can small peas, rinse thoroughly,
cover with boiling water, boil one minute, and

119

Chafing Dish Possibilities

again drain. Melt three tablespoons butter, add
the peas, and cook five minutes. Dredge with
one tablespoon flour mixed with one teaspoon
sugar; cook one minute. Add one-third cup
cream, and salt and pepper to taste.

String Beans k la Mattre d'Hdtel

Drain and rinse one can small French beans,
and cut each bean in three pieces. Put into a
hot blazer and heat thoroughly, adding just
enough water or stock to prevent beans from
burning. Cream two and one-half tablespoons
butter, add one teaspoon lemon juice, one-fourth
teaspoon salt, and one-eighth teaspoon paprika.
Add prepared butter to beans and sprinkle with
one teaspoon finely chopped parsley.

Smothered Tomatoes

Cut three small tomatoes in halves crosswise.
Melt one and one-half tablespoons butter in hot
blazer, arrange tomatoes in pan, skin side down,
cover, and cook until soft. Season with salt and
pepper, and sprinkle with sugar.

Tomatoes in White Sauce

Wipe and peel three tomatoes and slice cross-
wise. Sprinkle with salt and pepper, roll in

I20

Vegetables

flour and heat in blazer, using enough butter to
prevent burning. Tomatoes should be watched
carefully and turned during heating. Melt two
tablespoons butter, add two tablespoons flour
mixed with one-fourth teaspoon salt, and pour
on gradually one and one-third cups milk. Stir
constantly until sauce thickens, then pour over
tomatoes.

Devilled Tomatoes

Wipe, peel, and slice crosswise three toma-
toes. Season with salt and pepper, coat with
flour, and cook in a hot blazer until thoroughly
heated, using enough butter to prevent burning.
Cream one-fourth cup butter, add two teaspoons
powdered sugar, one teaspoon mustard, one-
fourth teaspoon salt, a few grains cayenne, the
yolk of one hard-boiled egg, one egg slightly
beaten, and two tablespoons vinegar. Cook
over hot water, stirring constantly, until it
thickens. Pour over tomatoes.

Tomato Curry

Cook two tablespoons butter with one-half
tablespoon finely chopped onion, until yellow.
Add one sour apple, pared, cored, and cut in
small pieces, and cook eight minutes. Add

121

^ I

Chafing Dish Possibilities

one-half cup stocki two cups canned tomatoes,
one-half tablespoon curry powder, one teaspoon
vinegar, and salt and pepper to taste. As soon
as boiling point is reached, add one cup boiled
rice, and cook five minutes.

Curried Vegetables

Have previously prepared one cup boiled
potato balls, one cup boiled carrots, cut in dice,
one-half cup boiled turnips cut in dice, and
one-half cup canned peas, rinsed and drained.
Cook two slices onion in three tablespoons
butter five minutes. Remove onion, and add
three tablespoons flour, one teaspoon curry
powder, one teaspoon salt, one-fourth teaspoon
celery salt, one-fourth teaspoon pepper, and one
and one-half cups milk. Stir until smooth, then
reheat vegetables in sauce.

Corn Fritters

To one cup finely chopped canned com add
one egg, well beaten, one-fourth cup flour, and
salt and pepper. Drop by small spoonfuls in a
hot, well-greased blazer. Brown on one side,
turn, and brown on the other. The fritters
should be about the size of large oysters.

122

Vegetables

Com and Celery Fritters

Prepare and cook same as Corn Fritters, sub-
stituting one-half cup finely chopped celery in
place of one-half of the corn.

Rice Fritters

Wash one-half cup rice, add to one-half cup
boiling water with one teaspoon salt. Cover,
and steam until rice has absorbed water ; then
add one cup milk and steam until rice is soft.
Add yolks of two eggs and one tablespoon
butter. Spread in a shallow pan to cool. The
steaming of the rice should be accomplished
over the kitchen range. Cut in small squares,
dip in crumbs, egg and crumbs, and saut6 in a
small quantity of hot fat. Serve with currant
jelly to accompany cold^ meat, or as a dessert,
with wine sauce.

Stewed Mushrooms

Wash one-half pound mushrooms; remove
stems, scrape and cut in pieces ; peel caps and
break in pieces. Melt three tablespoons butter
in blazer, add mushrooms, and cook four minutes.
Dredge with one and one-half tablespoons flour,
sprinkle with salt and pepper, add one-half cup
stock, and cook eight minutes.

123

Chafing Dish Possibilities

Stewed Mushrooms in Cream

Prepare one-half pound mushrooms. Melt two
tablespoons butter, add mushrooms, and cook
four minutes. Dredge with one tablespoon flour,
sprinkle with salt, paprika, and nutmeg, add
three-fourths cup cream, and cook eight minutes.

Creamed Mushrooms

Prepare one-half pound mushrooms, and cook
in two tablespoons butter, eight minutes. Add
one and one-half tablespoons flour, and when
well mixed add two-thirds cup cream. Season
with salt and pepper, and when boiling point is
reached add one-half tablespoon wine. Serve
on toast.

Smothered Mushrooms

Prepare one-half pound mushrooms. Melt
three tablespoons butter, add mushrooms, sprin-
kle with salt and paprika, cover and cook slowly
fifteen minutes. Dredge with one and one-half
tablespoons flour, and add one-half cup chicken
stock. As soon as heated, add the yolks of
two eggs, slightly beaten, and a slight grating
nutmeg.

Saut6d Mushrooms

Prepare one-half pound mushrooms. Melt
three tablespoons butter, add mushrooms,

124

Vegetables

dredged with flour, a few drops onion juice, salt,
and paprika; cook six minutes, then add one-
third cup boiling water and cook four minutes.
Sprinkle with one-teaspoon finely chopped par-
sley and serve on toast.

Fried Puff Balls

Clean mushrooms ; remove outer skin and cut
in one-half inch slices. Sprinkle with salt and
pepper, dip in flour, egg, and crumbs, and fry
in olive oil or clarified butter until tender and
thoroughly browned.

Mushrooms k la Sabine

Prepare one-half pound mushrooms ; sprinkle
with salt and pepper, dredge with flour, and
cook with two tablespoons butter, three minutes.
Make one and one-fourth cups brown sauce, using
two and one-half tablespoons butter, three table-
spoons flour, and one and one-fourth cups brown
stock. Add sauce to mushrooms ; cook eight
minutes, and sprinkle with three tablespoons
grated cheese. Arrange on circular pieces of
toast.

Mushrooms k Tltalienne

Cook three tablespoons butter with one-half
shallot, finely chopped, five minutes ; add one-

Chafing Dish Possibilities

half pound mushrooms, and cook five minutes.
Then add one and one-half cups canned toma-
toes, drained from their liquor, and two table-
spoons rolled and sifted cracker crumbs. Season
with salt and pepper, and just before serving
add one-third cup grated cheese and one and
one-half tablespoons sherry wine. Serve on
toast-
Mushrooms with Oysters

Clean twelve large, selected mushrooms ; re-
move stems and discard; peel caps and saut6
in butter. Clean one and one-half cups oysters,
and cook until plump ; drain, and reserve liquor.
Melt two tablespoons butter, add two table-
spoons flour, and pour on gradually the oyster
liquor, with enough water to make one cup
liquid. Add oysters, and season with one-fourth
teaspoon salt and one-eighth teaspoon each
celery salt and paprika. As soon as oysters
are reheated pour over mushrooms.

Mushrooms and Bacon

Cut five thin slices of bacon into strips ; put
into a hot blazer, and cook until bacon is well
browned, then remove bacon. Remove, and
peel caps from eight selected mushrooms ; saut6
in bacon fat, and serve on circular pieces of

126

Vegetables

toast Season with salt, paprika, and a few
drops onion juice ; sprinkle with finely chopped
parsley.

Mushrooms with Wine

Prepare one-half pound mushrooms; add
three tablespoons butter and one-third cup boil-
ing water ; cover and cook slowly twelve min-
utes. Add one-half teaspoon salt, one-eighth
teaspoon paprika, a slight grating nutmeg, and
one-third cup claret or hot sauterne. Serve on
zephyrettes. •

127

CHEESE DISHES

lag

Now good digestion wait on appetite^
And health on both

Shakespeare

130

CHEESE DISHES

Ale Posset

Melt one tablespoon butter, add one table*
spoon flour, and pour on gradually one cup
milk mixed with one egg, slightly beaten. As
soon as mixture thickens, add gradually one
cup ale, stirring constantly. Season with salt
and cayenne. This is a popular English drink
on a cold winter's night, and is accompanied
with toasted crackers and cheese.

English Monkey

Soak one cup stale bread crumbs in one cup
milk, fifteen minutes. Melt one tablespoon
butter, add one-half cup soft, mild cheese cut in
small pieces, and stir until cheese has melted ;
then add soaked crumbs, and just before serv-
ing, one egg, slightiy beaten, one-half teaspoon
salt, and a few grains cayenne. Pour over
toasted crackers.

131

Chafing Dish Possibilities

Welsh Rarebit, I

Melt one tablespoon butter, add one tea«
spoon cornstarch, and stir until well mixed ; then
add one-half cup thin cream and cook two min*
utes. Add one-half pound soft, mild cheese,
cut in small pieces, one-fourth teaspoon salt,
one-half teaspoon mustard, and a few grains
cayenne. Stir until cheese has melted, and mix-
ture is of a creamy consistency. Pour over
zephyrettes, or slices of bread toasted on one
side, rarebit being poured over untoasted side.
Rarebits may be cooked directly over the flame
or over the hot water pan. An unskilled person
would better select the latter.

Welsh Rarebit, II

Melt one tablespoon butter, add one-fourth
teaspoon each salt and. paprika, one-half tea*
spoon mustard and one-third cup ale or lager
beer. Stir constantly, and when well heated add
one-half pound mild, soft cheese cut in small
pieces. Stir constantly until cheese becomes
melted, and mixture is of a creamy consistency.
With some cheese it is necessary to use one-
half cup ale, and the additional quantity may
be added during the preparation of the rarebit
if the mixture seems of too thick a consistency.

13a

Cheese Dishes

Many prefer the addition of one egg, slightly
beaten, just before serving.

Golden Buck

Serve a poached egg on each portion of welsh
rarebit

Macaroni Rarebit

Follow recipe for Welsh Rarebit, I., using
Young American cheese. Stir in one cup cold,
cooked macaroni, broken in one-half inch
pieces.

Oyster Rarebit

Clean, parboil, and drain one pint oysters, re-
serving the liquor. Remove and discard tough
muscles. Melt two tablespoons butter, add
one-half teaspoon salt, one-fourth teaspoon
paprika, and pour on gradually oqe-half cup
oyster liquor. When heated, add one-half
pound soft, mild cheese cut in small pieces.
Stir until mixture is smooth, then add two eggs,
slightly beaten, and the oysters.

Halibut Rarebit

Rub over the inner surface of the chafing
dish with a clove of garlic first dipped in salt.
Melt one tablespoon butter, add one tablespoon

133

Chafing Dish Possibilities

cornstarch, mixed with one-half teaspoon salt
and one-fourth teaspoon paprika, then pour on
gradually one-half cup each milk and chicken
stock. Add three-fourths cup soft, mild cheese
cut in small pieces, and one cup cold, flaked,
cooked halibut As soon as cheese is melted
add one egg slightly beaten and one and one-
half tablespoons sherry wine. Serve on slices
of toast.

Cheese Fritters

Mix four tablespoons grated Parmesan cheese
with two tablespoons stale bread crumbs. Beat
four eggs thoroughly and add to first mixture.
Season with salt and paprika. Drop from tip
of spoon in small cakes on a hot, buttered
blazer. Brown on one side, turn and brown on
the other side.

Cheese Boxes

Cut stale bread in one-third inch slices, remove
crusts, and cut slices in pieces three by one and
one-half inches. Remove centres, leaving bread
in box-shaped pieces. Fit in each box a slice
of mild cheese, sprinkle with salt and paprika,
and cover with a thin piece of bread which was
removed with the centre. Saut^ in a hot blazer,
using enough butter to prevent burning.

134

RELISHES AND SWEETS

'3S

Wko peppered the highest was surest' to please

Goldsmith

Nor waste their sweetness in the desert air

Churchill

136

XVI

RELISHES AND SWEETS

Salted Almonds

Melt one and one-half tablespoons butter and
add one-fourth pound blanched Jordan almonds.
Stir constantly and cook slowly until almonds
are delicately browned. Drain on brown paper
and sprinkle with salt. It may be necessary to
remove some of the salt by wiping the nuts with
an old napkin.

To Blanch Almonds

Cover almonds with boiling water and let
stand two minutes ; drain, put into cold water,
and rub off skins. Dry between towels.

Devilled Almonds

Blanch and shred two ounces almonds. Cook
until brown, using enough butter to prevent
burning. Mix two tablespoons chopped pickles,
one tablespoon each Chutney and Worcester*
shire sauce, one-fourth teaspoon salt, and a few
grains cayenne. Add to nuts, and serve as
soon as thoroughly heated.

137

Chafing Dish Possibilities

Devilled Chestnuts

Shell one cup chestnuts and cut in thin slices.
Fry until well browned, using enough butter to
prevent burning. Season with Tabasco sauce.

Hamburg Cream

Mix the grated rind and juice of one-half
lemon ; add the yolks of four eggs, well beaten,
mixed with one-half cup sugar, and cook over
hot water until mixture thickens. Stir in the
whites of four eggs, beaten stiff. Pour into small
glasses, chill, and serve with lady fingers.

Coffee Souffl6

Mix one and one-half cups coffee infusion and
one cup hot milk, in which one tablespoon
granulated gelatine has been dissolved. Cook
over hot water until thoroughly scalded, then
add two-thirds cup sugar, one-fourth teaspoon
salt, and the yolks of three eggs, slightly beaten.
Stir until mixture thickens, then add the whites
of three eggs beaten stiff. Turn into small
moulds, previously dipped in cold water. Chill,
remove from moulds, and serve with sugar
and cream.

138

Relishes and Sweets

Macaroon Pudding

Soak twelve macaroons in sherry wine, ten
minutes. Beat two eggs slightly, add four and
one-half tablespoons sugar, one-fourth teaspoon
salt, and one cup each milk and thin cream;
then add two tablespoons blanched and chopped
almonds, one-fourth teaspoon almond extract,
and four finely pounded macaroons. Turn mix-
ture into chafing dish, arrange soaked maca-
roons on top, cover, and cook over hot water
thirty minutes.

Quick Bavarian Cream

Mix the grated rind and juice of one-half
lemon, one-half cup orange juice, one-half cup
sugar, and the unbeaten yolks of three eggs.
Cook over hot water, stirring constantly until
mixture thickens, then add the whites of two
eggs, well beaten. Remove from heat, and add
one-half tablespoon granulated gelatine soaked
in two tablespoons cold water. Set in a pan of
cold water to cool, stirring occasionally that
mixture may be smooth. Line individual moulds
with lady fingers, fill with mixture, and chill.

Fig Cups

Stuff one-half pound washed figs with chopped
salted almonds. Put two tablespoons sugar, one

139

Chafing Dish Possibilities

teaspoon lemon juice, and one-half cup wine in
blazer ; when heated add figs, cover, and cook
until figs are tender, turning and basting often.
Serve with lady fingers.

Peach Canapis

Saut6 circular pieces of sponge cake in butter
until delicately browned. Drain canned peaches,
sprinkle with powdered sugar, a few drops lemon
juice, and a slight grating nutmeg. Melt one
tablespoon butter, add peaches, and when heated
serve on cake.

Bananas Cooked in the Skins

Loosen one of the sections of skin from each
banana. Put into blazer, cover, and let cook
until skins are discolored and pulp soft Re-
move from skins and sprinkle with sugar. Serve
with lady fingers.

Saut6d Bananas

Remove skins from three bananas, cut in
halves lengthwise, and again cut in halves cross-
wise. Put one tablespoon butter in blazer; when
hot add bananas and cook until soft, turning
once. Drain, sprinkle with powdered sugar,
and a few drops lemon juice; orange juice
or sherry wine may be used if preferred.

140

Relishes and Sweets

Souf&6 au Rhum

Beat the yolks of two eggs until thick and
lemon-colored. AdcJ three tablespoons pow-
dered sugar and one tablespoon rum. Beat the
whites of four eggs until stiff and dry, and cut
and fold into the mixture. Grease blazer with
clarified butter, pour in one-half the mixture
and brown delicately. Fold and turn same as
an omelet. Care should be taken to lift the
blazer that the soufH6 may brown evenly. Pour
in remaining mixture and proceed as before.

Sicilian Omelet

Beat three eggs slightly, add one teaspoon
sugar and a few grains salt. Grease the sides
and bottom of blazer, using one-half tablespoon
butter. Strain in the mixture and cook until of a
creamy consistency, using a spatula to scrape
cooked mixture from bottom of pan, that it
may mix with the uncooked part and thus pre^^
vent any part from being overdone. Loosen
omelet by running spatula around side and bot-
tom of pan. Fold, turn, and serve with Sicilian

sauce.

Sicilian Sauce

Beat one-half cup heavy cream, add one table-
spoon powdered sugar, one tablespoon currant
jelly, melted, and one and one-half tablespoons

powdered macaroons.

141

Chafing Dish Possibilities

Mince Pie

Cook one and one-half cups chopped apple
with one tablespoon butter, until soft. Add
one-third cup each molasses and cider; then
add two-thirds cup sugar mixed with one-fourth
teaspoon each cinnamon, clove, and nutmeg,
and one-eighth teaspoon mace. Add juice and
rind of one lemon, one tablespoon vinegar, one-
half cup cracker crumbs, one-third cup currants,
one-third cup raisins, seeded and cut in pieces,
one-fourth cup citron, cut in small strips, and
salt to taste. Heat to boiling point, add three
tablespoons brandy, and serve in patty shells.

Slip On
Pour welsh rarebit over mince pie.

142

CANDIES

143

The superfluous^ a very necessary thing

Voltaire

Sweets to the sweets farewell!

Shakespeare

144

XVII

CANDIES

Fudge

Melt one tablespoon butter, add one-half
cup milk and one and one-half cups sugar; stir
until sugar is dissolved, then add five table-
spoons prepared cocoa, or two squares unsweet-
ened chocolate. Stir constantly until chocolate
is melted. Heat to boiling point and boil twelve
minutes, stirring occasionally to prevent burn-
ing. Extinguish flame, add one teaspoon vanilla,
and beat until the mixture is creamy. Pour into
a buttered pan, cool, and mark in squares.

Cocoanut Cream Candy

Melt two teaspoons butter, add one-half cup
milk and one and one-half cups sugar. Heat to
boiling point and boil twelve minutes, stirring
occasionally to prevent burning. Extinguish
flame, add one-third cup shredded cocoanut and
one-half teaspoon vanilla. Beat until the mix-
ture is creamy. Pour into a buttered pan, cool,
and mark in squares.

^ I

Chafing Dish Possibilities

Lemon Taffy

Melt three-fourths tablespoon butter, and add
three-fourths cup each molasses and brown
sugar. Heat to boiling point, add one-eighth
teaspoon cream-of-tartar, then boil twelve min-
utes, stirring occasionally to prevent burning.
Extinguish flame, add three-fourths teaspoon
lemon extract, and beat until the mixture is
creamy. Four into a buttered pan, cool, and
mark in squares.

Peanut Drops

Make same as Lemon Taffy, substituting va-
nilla for lemon extract, and adding one-half cup
peanuts, shelled and separated in halves. Drop
by spoonfuls on buttered paper.

Maple Walnuts

Break three-fourths pound soft maple sugar
in pieces. Put in blazer with three tablespoons
boiling water and one-half cup thin cream.
Heat to boiling point and boil fifteen minutes.
Extinguish flame, add one-half cup English wal-
nut meat, broken in pieces, and beat until the
mixture is creamy. Pour into a buttered pan,
cool, and mark in squares.

146

Candies

Sultana Caramels

Melt three tablespoons butter, add three table-
spoons molasses,* one-third cup milk, and one
and one-half cups sugar. Heat to boiling point
and boil eight minutes, stirring occasionally to
prevent burning. Add four tablespoons pre-
pared cocoa or one and one-half squares un-
sweetened chocolate, and stir until chocolate is
melted; then boil seven minutes. Extinguish
flame, add one-third cup English walnut meat
broken in pieces, one and one-half tablespoons
Sultana raisins, and one-half teaspoon vanilla.
Beat until the mixture is creamy, pour into a
buttered pan, cool, and mark in squares.

Praulines

Heat one cup powdered sugar, one-half cup
maple syrup, and one-fourth cup cream to boil-
ing point, and boil until a soft ball may be
formed when mixture is tried in cold water.
Extinguish flame, and beat until the mixture
is creamy. Add one cup pecan meat, cut in
pieces, and drop from tip of spoon in small
piles, on buttered paper.

Peppermints

Put one-half cup water and one and one-half
cups sugar in blazer, and stir constantly until

Chafing Dish Possibilities

sugar is dissolved. Boil ten 'minutes. Beat
until mixture begins to thicken, and add six
drops oil of peppermint. Drop from tip of
spoon on buttered paper, working rapidly.
Should mixture become too stiff to drop, add
a small quantity of boiling water.

Checkermints

Make same as Peppermints, adding oil of
wintergreen instead of oil of peppermint

Butter Taffy

Boil together one and one-half cups light
brown sugar, three tablespoons molasses, one
and one-half tablespoons each vinegar and hot
water, and one half teaspoon salt. Cook until
brittle when tried in cold water. Add three
tablespoons butter, cook one minute, and add
one teaspoon vanilla. Pour into a buttered pan,
cool, and mark in squares.

Peanut Nougat

Put one and one-half cups sugar in blazer, and
stir constantly until melted. Extinguish flame,
add one cup peanut meat, chopped and sprin-
kled with salt. Four into a hot buttered pan,
that mixture may spread easily. Cool slightly,
and mark in squares

148

Candies

Nut Bar

Cover the bottom of a buttered shallow pan
with one and one-third cups nut meat, broken
in pieces. Melt one and one-half cups sugar
and pour over the nut meat. Cool slightly^ and
mark in bars.

French Nougat

Put one cup sugar in blazer, and stir con-
stantly until melted, then add one-fourth pound
Jordan almonds, blanched and finely chopped.
Extinguish flame, add three tablespoons pre-
pared cocoa, and stir until well mixed. Drop
by spoonfuls on a buttered paper.

149

INDEX

«s«

INDEX

PAGB

Ale Posset 131

Almonds, Devilled 137

Salted 137

Anchovy Toast 28

Bacon, Mushrooms, and 126

Bananas, Cooked in Skins 140

Sauted . • 140

Bavarian Cream 139

Bean Rarebit 114

Beans, String, k la Maltre d'Hdtd 120

Beef, Balls 77

Cecils, 1 78

Cecils, II 78

Dried, with Cream Sauce 81

Fillets of. Broiled 80

Fillets of, Horse-radish Sauce 80

Hamburg Steaks 79

Hash Balls 81

R^chauff^of 77

Steak 2i la Creole 80

Vienna Steaks • 79

Warmed over 77

Blanquette of Lamb 86

Bones, Devilled 93

Breaded Chops 85

Brewis 29

Buttered Eggs 34

Buttered Lobster • • • • 55

IS3

Index

FAGK

Calf's Brains, Fried, Sauce Tartare 107

Scrambled Eggs* with 107

Vinaigrette Sauce 107

Canapes, Peach 140

Candies, Butter Taffy 14^

Checkermints 148

Cocoanut Cream 145

French Nougat 149

Fudge 145

Lemon Taffy 146

Maple Walnuts 146

Nut Bar 149

Peanut Drops • • • • • 146

Peanut Nougat 148

Peppermints ^ 147

Praulines 147

Sultana Caramels 147

Celeried Oysters 47

Cheese Boxes 134

Fritters 154

Omelet 41

Chestnuts, Devilled • . • • 138

Chicken, k la Reine 92

Bones, Devilled 93

Creamed, mth Peas 91

Hollandaise 91

India Curry 93

Minced, with Green Peppers 93

Oysters k la M^tropole, and 91

Tomatoes, with 92

Chickens* Livers, Bacon, with 95

Curry, with 95

Madeira Sauce, with 96

Olive Sauce 96

Sauted 94

Tomato Sauce 95

Clams k la Newburg 63

154

Index

PAGB

Codfish, Cheese 72

Creamed 72

Cofiee Souffle 138

Com and Celery Fritters • . . 123

Com Fritters 122

Crabs, k la Richmond 64

Creamed 63

Devilled 64

Duck, Ragoiit of 114

Egg SoufflAd 35

Timbales 4i

Toast 28

Eggs, ^ la Bechamel 39

^ la Caracas 37

ai la Creole 37

^ la Finoise 33

^TEspagnole 3^

ilaSoubise 39

Jlla Suisse 34

au Beurre Nour 35

BoUed 33

Buttered 34

Curried 39

Fricasseed 40

Omelet, Cheese 41

Oyster 42

Plain 41

Sicilian »4i

Spanish 42

Poached 33

Scotch Woodcock 40

Scrambled 35

Anchovy Toast, with 36

Asparagus Tips, with 36

Cheese, with 36

Index

FAGS

Eggs, Scrambled, Mashrooms with 36

Tomatoes, with • , 36

Steamed 40

Venetian 38

English Monkey 131

Fancy Roast • • 45

Fig Cups 139

Fish, k la Proven9ale 71

Cod, Cheese, with 72

Cod, Creamed 72

Salmon, Creamed 71

Salmon, Sauted Fillets of 71

Frankfort Sausages 113

Fritters, Cheese 134

Com 122

Com and Celery 123

French 29

Rice 123

Frogs' Legs, Fried ••• 105

Stewed 105

Fruit Canapes, Peach 140

Fudge 145

German Toast • 28

Golden Buck 133

Griddle Cakes, Entire Wheat 29

Grouse, Salmi of •••• 115

Halibut Rarebit • • • • 133

Hamburg Cream • 138

Hamburg Steak •••••• 79

Hash Balls 81

Hashed Potatoes •••• • 119

India Curry 93

156

Index

FAGB

Kidney Toast io6

Kidneys, Lambs', Madeira Sauce with io6

Stewed 105

Lamb, Blanquette of 86

Chops, Breaded 85

Chops, Pan Broiled 85

Collops, Tomato Sauce 86

Minced • ••• 86

Salmi of 88

Sauce Fiquante, with 88

Lemon Taffy 146

Livers, Chickens', Bacon, with 95

Curry, with 95

Madeira Sauce 96

Olive Sauce 96

Sauted 94

Tomato Sauce 95

Lobster, i TAm^ricaine 58

k la Bechamel 57

k la Delmonico 58

k la Newburg 59

k la Poulette 58

Buttered 55

Creamed 56

Curried, 1 56

Curried, IL ••••••• • 56

Devilled 55

Fricasseed 57

Mushrooms, with 59

Sauted 55

Lyonnaise Potatoes 119

Macaroni Rarebit 153

Macaroon Pudding 139

Mackerel Roe, Egg Sauce * • 112

Mackerel Roe, Maitre d'Hdtel Butter ••••.•• ill

IS7

Index

PAGB

Milk Tout • a;

Mince Pie 143

Minced Chicken with Green Peppers 93

Minced Lamb 86

Mock Terrapin •••• 87

Mushrooms, k la Sabine •• ••••• 125

^ritalienne . • 125

and Bacon 126

Creamed 124

in Cream •• •••••• 124

Oysters, with 126

Puff Balls, Fried 125

Sauted 124

Smothered • 124

Stewed 123

with Wine •• •• 127

Mutton, Currant Jelly Sauce, with • 87

Hashed • 85

Ragoiltof 87

Nougat, French 149

Peanut 148

Omblbt, Cheese 41

Oyster • • • 42

Plain 41

Sicilian • 141

Spanish 42

Oysters, 2i la Bechamel 50

k la Creole 51

k la D'Uxelles 49

^laThomdike 48

Brown Sauce, in 47

Celeried 47

Creamed 46

Curried ....; • 5d

158

Index

rxGB

Oyster^ Devilled, L • 48

Devilled, II. • • • • 49

Fancy Roast •••••• • 45

Fricasseed 40

Grilled 45

Panned •••••• 45

Sauted ••••••••• 47

Stewed 47

Peanut Drops 146

Nougat •• 148

Peas, Creamed 119

Peppermints 147

Potatoes, Hashed 119

Lyonnaise 119

Praulines •••• • 147

Puff Balls, Fried • 125

Ragout, Duck, of 114

Mutton, of 87

Sardines, of • • • • 73

Shad Roe, of m

Veal, of 114

Rarebit, Bean 114

Halibut 133

Macaroni I33

Oyster I33

Welsh, 1 132

WeUh,II 132

R^chauff^, Beef of 77

Rice Fritters 123

Salmi, Grouse, of • 115

Lamb, of 88

Salmon (see FisA).

Salted Almonds 137

IS9

Index

PAGB

Sardines, Anchovy Sauce, with 73

k la Hollandaise 73

Devilled 74

Grilled 72

Ragodtofyl 73

Ragout of, II 73

Sausages, Frankfort 113

Fried 113

Scallops, Devilled • 65

Fried 6s

Stewed 64

Scotch Woodcock 40

Shad Roe, Bacon, with no

Ragoiit of in

Tomato Sauce no

Shrimps, k la Bechamel 66

Creamed, with Mushrooms 66

Curried Rice, with • 65

Devilled 67

Tomato Sauce, with 67

Wiggle 66

Sicilian Omelet 141

Slip On 142

Souffle au Rhum 141

Coffee 138

Souffl^dEgg 35

Spanish Omelet 42

Sultana Caramels • 147

Sweetbreads, k la Poulette 100

Asparagus Tips, with 102

Bacon and • • . • loi

Creamed 99

Creamed Chicken with 99

Mushrooms, with ^ . . . 100

Olive Sauce 102

Spanish Style loi

Tomatoes, with loi

160

Index

VAGS

Toast, Anchovy 28

Egg 28

Germaii 28

Kidney 106

Milk 27

Tomato Cream . . . ^ 27

Tomatoes, Curried 121

Devilled • • • • 121

Smothered 120

in White Sauce 120

Timbales, Egg 41

Tripe, ji la Creole 109

^ la Bordelaise 109

k la Proven9ale 109

Bacon, with 108

Batter, in 108

Curried no

Fried 108

Lyonnaise .•••• 108

Vbal, Ragoiit of 114

Venbon Cutlets, with Apples 113

Steak 112

Steak, with Currant Jelly 112

Vegetables, Com Fritters 122

Corn and Celery Fritters 123

Curried 122

Peas, Creamed 119

Potatoes, Hashed 119

Potatoes, Lyonnaise 119

String Beans it la Maltre d'Hdtel .... 120

Tomatoes 120

Welsh Rarebit, 1 132

Welsh Rarebit, II 132

Wiggle, Shrimp 66

161

WORKS ON COOKERY

MISS FARMER'S COOK BOOK. New Edition

The Boston Cooking-School Cook Book. By FANNIE
MERRITT FARMER, Principal of the Boston Cooking-
Schoolf author of "Chafing Dish Possibilities." New
edition, with an Appendix containing three hundred addi-
tional recipes. Illustrated. i2mo. $2.00.

Miss Fanner's Cook Book has constantly been growing in favor
and is now in the front rank. The Congregaiumalut pronounces it
ihcraugkfy practical and serviceable^ and numerous authorities award
it the highest praise. It should be in every household.

If one were asked off-hand to name the best cook book on the market it
would not be strange if *' The Boston Cooking-School Cook Book " were
named. — The New York Woman?! World,

The recipes are compounded with a knowledge of the science of cooking^
and with due regard to the consenrative public, which must be wooed into a
knowledge and appreciation of foods, not merely as palate-ticklersi but as
the builders and sustainers of the human body. — The Outlook,

CHAFING DISH POSSIBILITIES

By FANNIE MERRITT FARMER. i6mo. Ii.oo.

Contents : I. Glimpses of Chafing Dishes in the Past ;
II. Chafing Dish Suggestions; III. Toast, Griddle Cakes,
AND Fritters; IV. Eggs; V. Oysters; VI. Lobsters t
VII. Some Other Shell Fish; VIII. Fish RtcHAUFF^s;
IX. Beef; X. Lamb and Mxttton; XL Chicken; XII.
Sweetbreads; XIII. With the Epicure; XIV. Vegeta-
bles; XV. Cheese Dishes; XVI. Relishes and Sweets.
XVII. Candies.

It is a book that no one who entertains with the chafing dish will be witfa-
oat. — St, Paul Globe,

Her recipes have the merit of simplicity and newness.— Zm AngeUs BwoH"
ing Express,

There have been many Tolumes of chafing dish recipes, but none which is
more appropriately adapted for the breakfast or Innch table, or for small con*
genial parties. Every feature b dbtinctly new. — Boston Herald,

Nearly 250 receipes, all simply and dearly written. -^iSait Premtima
Ckromek,

WORKS ON COOKERT

MRS. LINCOLN'S COOK BOOK

New Edition. The Boston Cook Book. What to Do and
What Not to Do in Cooking. By MARY J. LINCOLN.
With 51 illustrations. Revised edition, including 250
additional recipes. lamo. $2.00.

It is the trimmest, best Arranged, best illustrated, most IntelligiUe maniial
of cookery as a higli art, and as an economic art, that has appeared.—
Independent,

It tells in the most simple and practical and exact way those little things
which women ought to know, but have generally to learn by sad experience.
It ought to be in every household. — Philadelphia Press,

CARVING AND SERVING

Square 12 mo. Illuminated board covers. 60 cents.

This book by Mrs. Lincoln contains directions for serving, with m
list of utensils for carving and serving.

BOSTON SCHOOL KITCHEN TEXT-BOOK

Lessons in Cooking for the use in Classes in Public
and Industrial Schools. 1 2 mo. 1 1 .00.

TWENTY LESSONS IN COOKERY

Compiled from the Boston School Kitchen Text-Book.
With Index. Cards in envelope. 40 cents per set n€t.

THE PEERLESS COOK-BOOK

By MARY J. LINCOLN. New edition, with additional
matter. i2mo. Illuminated covers. 25 cents.

Contains one hundred and thirty-two pages of valuable recipes for
cooking, including some additional recipes for the chafing-dish.

An excellent condensed manual of culinary recipes with a convenient alpha-
betical index. — Woman* s Journal, Boston.

An attractive little volume which comes within the readi of a housewife of
limited means. — Good Housekeeping,

WORKS ON COOKERY

SALADS, SANDWICHES, AND CHAFING-
DISH DAINTIES

By JANET McKENZIE HILL» editor of ''The Boston
Cooking-School Magazine." With 50 half-tone illustra-
tions from photographs of original dishes. 12 mo.
Cloth, extra. $1.50.

To the housewife who likes new and dainty ways of serving f ood, this book
'VBSl ^mply be a godsend. There must be more than a hundred different
Varieties of salad among the recipes — salads made of fruit, of fish, of meat,
of vegetables, and made to look pretty in scores of different ways. There are
also instructions for making different kinds of lemonades and other soft drinks,
and for making breads and rolls in the truly artistic cooking-school style.
^■^Washington Times,

Sensible and practical. — CkUago Evening Post,

Many of the dishes are new to the average housewife. — Philadelphia
Times,

A most attractive volume. The subjects are presented in a clear and pleas-
ing form, and are beautifully illustrated from photographs of original dishes.
— Advance,

Her recipes are founded upon scientific principles, her directions are clear
and uncomplicated, and are reliable. — Brooklyn Times,

The very attractive form of the book fits it to go along with the pretty
adjuncts of the chafing dish supper. — The Dial,

It is a thoroughly practical work and will be cordially welcomed in every
household where new and dainty ways of preparing food are appreciated. —
Boston Globe,

Wholesome dishes that will please capricious appetites. Some of these
recipes will also appeal to the taste of invalids. — Vogue,

I GO A MARKETING

By HENRIETTA SOWLE (« Henriette " ). i2mo.

Cloth. ^1.50.

Miss Sowle has for some time been a valaed writer for the Boston
Transcript^ and her articles published under the title of '*I Go a
Marketing" have been found helpful and suggestive to those who
are interested in dainty and palatable dishes. Her book is not a
cook-book in the ordinary sense but aims to give novel and delicious
ways of serving the many good things which may be found each
month in the year by those who <* go a marketing."

WORKS ON COOKERT

WITH A SAUCEPAN OVER THE SEA

Quaint and Delicious Recipes from the Kitchens of For-
eign Countries. By ADELAIDE KEEN. With iUus-
trations. i2ma Cloth. $1.50 net.

This volume contains over six hundred recipes of soaps, fish, C(9i^
sauces, meats, entries, vegetables, salads, cakes, puddings, pastrj,
ices, preserves, confections, and hot and cold drinks, as prepared in
England, France, Germany, Austria, Italy, and other European coun*
tries. In choosing the recipes, care has been taken to include only
those which require ingredients procurable in American markets*
It is fascinating to see what Henry of Navarre, Mary Stuart, Louis
XV., and Napoleon ate ; and the dishes, if properly prepared accord-
ing to the directions given, will delight all lovers of good cookery.

THE EASIEST WAY IN HOUSEKEEPING
AND COOKING

By HELEN CAMPBELL, author of " Mrs. Herndon's
Income," " Ballantyne," " Prisoners of Poverty," " Women
Wage-Earners," etc. Adapted to Domestic Use or Study
in Classes. New revised edition. i6mo. $1.00.

IN FOREIGN KITCHENS

With choice recipes from England, France, Germany,
Italy, and the North. By HELEN CAMPBELL. i6mo.
50 cents.

SOME PASSAGES IN THE PRACTICE OF
DR. MARTHA SCARBOROUGH

By HELEN CAMPBELL. This work directs attention to
the physical and spiritual value of foods. i6mo. $1.00.

LITTLE, BROWN, £sf COMPANY, Publishers

254 WASHINGTON STREET, BOSTON, MASS.

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