CHAFIMO DI5H POSSIBILITIES... FANNIE * A\ERRITT- FARnER AUTHOR. OP •the- BOSTON- COOKING SCHOOL' COOK-BOOK* CHAFING DISH POSSIBILITIES Chafing Dish Possibilities BY FANNIE MERRITT FARMER Principal of the Boston Cooking School AND AUTHOR OF "the boston cooking school cook book** They eat, they drink, and in communion sweet • Quaff immortality and joy Milton BOSTON COLLEGE llBRAJFit CHKbTNUT mtL. MAfeS, BOSTON LITTLE, BROWN, AND COMPANY 1914 / Copyrighty 1898, By Fannie Merritt Farmer. All rights reserved* S. J, Parkhili, a Co.. J^osToif, U, S, A. STo tfje iIHetn0t2 of CARRIE M. DEARBORN MY DEVOTED FRIEND AND EARNEST CO-WORKER, THIS BOOK IS LOVINGLY DEDICATED BY THE AUTHOR Blest he 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; 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 his food, And learn the luxury of doing good I Goldsmith We may live without poetry^ music ^ and art; We may live without conscience^ and live without heart; We may live without friends^ we may live without books; But civilized ma7t cannot live without cooks. He may live without books, — what is knowledge but grieving ? He may live without hope, — what is hope but deceiving ? He may live without love^ — what is passion but pining f But where is the man that can live without dining? Owen Meredith TABLE OF CONTENTS Chapter Pagb I. Glimpses of 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 R6chauff6s 69 IX. Beef ys X. Lamb and Mutton 83 XI. Chicken . . • 89 XII. Sweetbreads 97 XIII. With the Epicure 103 XIV. Vegetables 117 XV. Cheese Dishes 129 XVI. Relishes and Sweets 135 XVII. Candies 143 INDEX 151 GLIMPSES OF CHAFING DISHES IN THE PAST II And qf tin a ntrospect Mights the^ mind Dants M Chafing Dish Possibilities I GLIMPSES OF CHAFING DISHES IN THE PAST 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 13 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 often amused himself *^ by making quintessential stews in sil- ver pans." The palate of Louis XVL 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 R6camier, the beautiful and intel- lectual society leader, whose salon was always filled with a brilliant circle, entertained by the 14 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 the 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 ? IS CHAFING DISH SUGGESTIONS He who receives friends without himself bestowing some pains upon the repast prepared for them^ does not deserve to have friends Brill A t-Sa varin l8 II CHAFING DISH SUGGESTIONS The chafing dish of to-day has accompHshed 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 19 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 20 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 sHdes, 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 commonly 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. 21 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 Irifle." As chafing dish cookery should be done as noiselessly as possible, a long-handled wooden spoon proves a desirable utensil during the prep- 22 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 outward 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. »3 TOAST, GRIDDLE CAKES, AND FRITTERS He that will have a cake out of wheats must needs tarry at the grinding Shakespeare 96 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, «7 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. 28 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. 29 EGGS 3» And eggs — even they have their moral. See how they come and go. Eve^y pleasure is transitory. We can't even eat long Dickens 3* IV EGGS 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 carefully 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. 34 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. Scuffled 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. 35 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, slightly 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. 36 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. Eggs a 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 27 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. 3S 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 puree. As soon as heated, add one-third cup milk and the yolks of two eggs. Season with salt and paprika, 39 Chafing Dish Possibilities Add five hard-boiled eggs, cut in slices. Just before serving, sprinkle with finely chopped parsley. Scotch W^oodcock 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. 40 Eggs 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 tablespooa butter, pour in mixture, and cook until firm, without stirring. Loosen from pan, roll, and sprinkle with one tablespoon grated cheese. 4J 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. 4t OYSTERS 43 Whom sea-green Sirens from the rocks lament Dryden 44 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- 45 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. 46 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 hquor. Heat liquor to boiling point, add oysters 47 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- 48 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 49 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. SO 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. Sx LOBSTERS Si '^Tis very fresh and sweety sir ; The fish was taken but this night Beaumont and Fletcher Si VI 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, 55 Chafing Dish Possibilities and saute, 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 S6 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 sh'ght 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 finely chopped. 57 Chafing Dish Possibilities Lobster k 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 k la Am6ricaine 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 S8 Lobsters cayenne, and a slight grating of nutmeg. Pour 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 a 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. 59 SOME OTHER SHELL-FISH $t Variety 's the very spice of life That i^ives it all its flavor ^ Cow PER 61 VII SOME OTHER SHELL-FISH Clams k la Newburg 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. 63 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 Hquor, add two 64 Some Other Shell-Fish cups milk, and, as soon as heated, scallops. Season with two tablespoons butter, salt and 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, 6s 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- 66 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. 67 FISH RECHAUFFES 69 This dish of meat is too good for any hut anglers or very honest men Walton JO 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; saute 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" 71 Chafing Dish Possibilities sencc, 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 tnilk. 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'H6tel butter. 72 Fish Rechauffes 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 with 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 Hollandaise 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 7^ 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. 7i BEEF 75 The empty spit Ne Vr cherished wit : Minerva loves the larder W. Cartwright 76 IX 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. Rechauff6 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 77 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 crnmbs, egg and crumbs, and saute in hot blaz r, 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. 78 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. Put 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. 79 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 green pep- per, both finely chopped, five minutes. Add one and one-half cups canned tomatoes, drained 80 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 sherry 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. 8i LAMB AND MUTTON 83 *A little pot IS soon hoi * 84 X 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 saute 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 85 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 w^ith 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 saute 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 86 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 Ragout 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 87 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 Piquante Cook three tablespoons butter with one-half shallot, finely chopped, five minutes. 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 mushrooms. Reheat slices of cold cooked mutton in sauce. Salmi of Lamb Cook two tablespoons butter, with one-half tablespoon finely chopped onion, 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 improved by the addition of one-third cup mushrooms, cut in quarters, or ten olives from which the stones have been removed. SS CHICKEN 89 There V no want of meat ^ sir ; Portly and curious viands are prepared^ To please all kinas of appetite Massinger 90 XI 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 91 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, :ut in cubes in the sauce. Chicken i 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 92 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 five minutes, and sprinkle with finely chopped parsley. India Curry Melt two tablespoons butter, and add the breast and second joints of a cooked chicken. 93 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 garhc, 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. Sauted 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. 94 Chicken Chickens' Livers with Curry Clean and separate six chickens* livers. Dip in seasoned crumbs, egg and crumbs, and saute 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 Saute 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 95 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 saute 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. 96 SWEETBREADS 97 Not to know me argues yourself unknown MlLTO» oS XII SWEETBREADS Creamed Sweetbreada Remove tubes and membrane fronts one pair sweetbreads, clean and parboil in boUing, 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. 99 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 mushrooms 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 lOO 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 sauteing sweetbreads. Parboil sweetbreads, and cut in one-third inch slices. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and saute 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 saute 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. 1 02 WITH THE EPICURE f»3 Not all on books their criticism waste : The genitis of a dish some justly taste ^ And eat their way to fame Young 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 saute 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 1^5 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 as 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 saut6, 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 Provengale 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 cook 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 saut6 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 no 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 saut^ 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 into 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' Hotel Butter Prepare and cook mackerel roe same as shad roe. Serve with Maitre d'Hotel Butter. Maltre d^Hotel 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 Maitre d'H6tel 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. 112 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 saute 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, and 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. 113 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. Ragout 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. Ragout 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 H4 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. "5 VEGETABLES 117 The common growth of Mother Earth Suffices m.' iVORDSWORTH iiS 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; \hen 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 a la Maitre d' Hotel 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 120 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 Chafing Dish Possibilities one-half cup stock, 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 corn 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 Corn 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, T24 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 ; saut^ 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 lao Now good digestion wait on appetite^ And health on both Shakespearb ISO XV 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, slightly 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. 132 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 one-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 ^33 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. Saute in a hot blazer, using enough butter to prevent burning. 134 RELISHES AND SVv^EETS 1.15 Who pepper* d the highest was surest to please Goldsmith Nor waste tfieir 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 Canap6s Saute 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 SoufH6 au Rhum Beat the yolks of two eggs until thick and lemon-colored. Add 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 souffle 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 **i The superfluous^ a very necessary thing Voltaire Sweets to the sweet j farewell ! Shakespeare »44 XVII CANDIES Fudge Melt one tablespoon butter, add one-half cup milk and one and one-half cups sugar; stir until sufjar 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 boihng 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. U5 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. Pour 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 147 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 w^ater. 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. Pour into a hot buttered pan, that mixture may spread easily. Cool slightly, and mark in squares T4S 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. I4Q INDEX INDEX FACB Ale Posset 131 Almonds, Devilled 137 Salted , 137 Anchovy Toast 28 Bacon, Mushrooms, anc^ 126 Bananas, Cooked in Skins 140 Sauted 140 Bavarian Cream 139 Bean Rarebit 114 Beans, String, k la Maitre d*H6tel 120 Beef, Balls 77 Cecils, 1 78 Cecils, II yS Dried, with Cream Sauce . • . 81 Fillets of, Broiled 80 Fillets of. Horse-radish Sauce 80 Hamburg Steaks 79 Hash Balls 81 Rechauffe of 77 Steak k 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 55 153 Index PAGE Calf's Brains, Fried, Sauce Tartare 107 Scrambled Eggs, with 107 Vinaigrette Sauce 107 Canapes, Peach 140 Candies, Butter Taffy 148 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 . . . s 147 Sultana Caramels 147 Celeried Oysters 47 Cheese Boxes 134 Fritters 134 Omelet 41 Chestnuts, Devilled 138 Chicken, a la Reine 92 Bones, Devilled 93 Creamed, with Peas 91 HoUandaise 91 India Curry 93 Minced, with Green Peppers 93 Oysters a la Metropole, 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 6^ Index PAGB Codfish, Cheese 72 Creamed 72 Coffee Souffle , i-^g Corn and Celery Fritters 123 Corn Fritters 122 Crabs, k la Richmond 64 Creamed 6^ Devilled 64 Duck, Ragout of 114 Egg SouFFLi^D 35 Timbales 41 Toast 28 Eggs, a la Bechamel 39 k la Caracas ^7 a la Creole 37 a la Finoise 33 h 1 'Espagnole ♦ 38 k la Soubise 39 k la Suisse 34 au Beurre Noir 35 Boiled 23 Buttered 34 Curried 39 Fricasseed 40 Omelet, Cheese 41 Oyster 42 Plain 41 Sicilian 141 Spanish 42 Poached 33 Scotch Woodcock 40 Scrambled 35 Anchovy Toast, with 36 Asparagus Tips, with 36 Cheese, with • • • 2^ Index PAGB Eggs, Scrambled, Mushrooms with 36 Tomatoes, with 36 Steamed 40 Venetian 38 English Monkey ...» 131 Fancy Roast 45 Fig Cups 139 Fish, h, la Proven9ale , 71 Cod, Cheese, with 72 Cod, Creamed 72 Salmon, Creamed 71 Salmon, Sauted Fillets of 71 Frankfort Sausages 113 Fritters, Cheese . . , 134 Corn 122 Corn and Celery , ... 123 French , 29 Rice 123 Frogs' Legs, Fried 105 Stewed 105 Fruit Canapes, Peach 140 Fudge . . . c 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 • I19 India Curry qx 156 Index PAGB Kidney Toast io6 Kidneys, Lambs*, Madeira Sauce with to6 Stewed 105 Lamb, Blanquette of 86 Chops, Breaded 85 Chops, Pan Broiled 85 Collops, Tomato Sauce 86 Minced 86 Salmi of 88 Sauce Piquante, 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, k TAmericaine 58 a la Bechamel . . . • 57 a la Delmonico 58 k la Newburg 59 k la Poulette 58 Buttered 55 Creamed 56 Curried, I 56 Curried, II ,.•.... 56 Devilled 55 Fricasseed 57 Mushrooms, with 59 Sauted 55 Lyonnaise Potatoes 119 Macaroni Rarebit J33 Macaroon Pudding 139 Mackerel Roe, Egg Sauce .112 Mackerel Roe, Maitre d'H6tel Butter ill IS7 Index PAGE Milk Toast 27 Mince Pie 142 Minced Chicken with Green Peppers ••••••• 93 Minced Lamb . • . 86 Mock Terrapin S7 Mushrooms, a la Sabine ••••• 125 a ITtalienne ••••• 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 Ragout of 87 Nougat, French 149 Peanut ••• 148 Omelet, Cheese 41 Oyster • • • • . 42 Plain 41 Sicilian 141 Spanish ••., 42 Oysters, k la Bechamel 50 k la Creole • • • 51 a la D'Uxelles 49 k la Thorndike • • • • . 48 Brown Sauce, in 47 Celeried 47 Creamed 46 Curried • . 50 158 Index FAGB Oysters, Devilled, I 48 Devilled, II. • • « • . 49 Fancy Roast 45 Fricasseed • • • . 40 Grilled 45 Panned 45 Sauted 47 Stewed 47 Peanut Drops .....•• 146 Nougat 148 Peas, Creamed , iig Peppermints 147 Potatoes, Hashed 119 Lyonnaise 119 Praulines 147 Puff Balls, Fried 125 Ragout, Duck, of 114 Mutton, of Zy Sardines, of 73 Shad Roe, of 1 1 1 Veal, of 114 Rarebit, Bean 114 Halibut 133 Macaroni 133 Oyster 133 Welsh, 1 132 Welsh, II 132 Rechauffe, Beef of -jj Rice Fritters 123 Salmi, Grouse, of 115 Lamb, of •••••• 88 Salmon (see Fish), Salted Almonds 137 IS9 Index PAGB Sardines, Anchovy Sauce, with 73 k la Hollandaise 73 Devilled 74 Grilled 72 Ragout of, 1 73 Ragout of, II 73 Sausages, Frankfort 113 Fried 113 Scallops, Devilled 65 Fried 65 Stewed 64 Scotch Woodcock 40 Shad Roe, Bacon, with no Ragout of Ill 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 Souffled Egg 35 Spanish Omelet 42 Sultana Caramels 147 Sweetbreads, a 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 FAGB Toast, Anchovy 28 Egg 28 German 28 Kidney •.<.,.•......•.,. 106 Milk 27 Tomato Cream 27 Tomatoes, Curried , 121 Devilled » 121 Smothered 120 in White Sauce 120 Timbales, Egg 41 Tripe, a la Creole 109 a la Bordelaise 109 a la Proven9ale 109 Bacon, with 108 Batter, in 108 Curried no Fried .,.,,.,., 108 Lyonnaise 108 Veal, Ragout of 114 Venison Cutlets, with Apples • . 113 Steak 112 Steak, with Currant Jelly 112 Vegetables, Corn Fritters • . . • • 122 Corn and Celery Fritters 123 Curried 122 Peas, Creamed . 119 Potatoes, Hashed 119 Potatoes, Lyonnaise 119 String Beans a la Maitre d'Hotel . ... 120 Tomatoes 120 Welsh Rarebit, 1 132 Welsh Rarebit, II 132 vVigglc, Shrimp ....•.«. 66 161 Date Due }»f- oots-^^"* BOSTON COLLEGE I |»ffTlSSi574 5 DOES NOT CIRCULATE c^B^^S^ti^m^^m 'y'^\i-i&^\^.^ns^:' ms NOT or CIRCULATE ATE BOSTON COLLEGE LIBRARY UNIVERSITY HEIGHTS CHESTNUT HILL. MASS. Books may be kept for two weeks and may be renewed for the same period, unless reserved. Two cents a day is charged for each book kept overtime. If you cannot find what you want, ask the Librarian who will be glad to help you. The borrower is responsible for books drawn on his card and for all fines accruing on the same.