XiSL Class Book 6opightl^°_/^ LJ^ COPYRIGHT DEPOSa HOW TO USE A CHAFING DISH By MRS. S? T/RORER Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and Bread- Making, and other Valuable Works on Cookery. Revued and Enlargmd Edition PHILADELPHIA ARNOLD AND COMPANY 420 SANSOM STREET \^\7, Copyright, 1898, 1912, by Mrs. S. T. Rorer All Rigrhts Reserved Printed at the Sigrn of the Ivy Leaf in Sansom Street, Philadelphia by George H Buchanan Company CaA312467 wo. r CONTENTS How to Use a Chafing Dish 5 The Chafing Dish . 7 Menus . 10 Appetizers . 21 Soups . 23 Fish . . 26 Oysters . 30 Lobster . 37 Crabs . 40 Terrapin . 42 Eggs . 44 Cheese . 53 Tripe . 55 Poultry and Game 60 Meats . 71 Vegetables . • • • 92 HOW TO USE A CHAFING DISH The chafing dish is generally looked upon as a luxury, and its use as a passing fad. With a more intimate knowledge of its capa- bilities, this idea will vanish. In the one item of domestic economy — made-over dishes — its value is unquestioned, and should place it among the necessary utensils of the house- hold. The fact that there is no necessity for lighting the lamp until the last moment, and that it can be extinguished as soon as the materials are cooked, is a great factor in its favor, and makes alcohol really a cheap fuel. The left-overs of beef, mutton, chicken or duck may be converted in a few minutes into the most dainty sorts of viands. To the housewife, who keeps but one maid, it is indeed a helping hand. The Monday lunch or supper is quickly gotten without the use of stove or kitchen ; and so again on maid's day out, the Sunday night supper, and the still more fashionable twelve o'clock Sunday breakfast. This latter, by the way, is one of 6 HOW TO USE A CHAFING DISH the most sensible of all the recent fads; a breakfast, being much lighter than a dinner, can be easily cooked in the chafing dish, giving both mistress and maid a day of rest. If the first preparations are carefully made, each dish will be quickly and easily cooked. As recipes call for butter by table- spoonfuls, which really means an ounce, cut the butter into squares of one ounce, drop them into ice water for a moment, and then with your butter paddles roll them into balls. Arrange neatly on a pretty little dish and stand in the refrigerator for use. Fill a small bowl with flour, another with salt. Have at hand a small copper, wood or brass tray holding all the necessary seasoning. Put lemon and onion juice into tiny pitchers. Have at hand red and white pepper, and a little butter dish containing a bulb of garlic. Group all the seasonings together in the pantry, that they may be readily carried to the table. THE CHAFING DISH A word about the chafing dish, which may be made of any of the common metals. The tin dishes in the market cost from a dollar to a dollar and a quarter. So far as cooking is concerned, they cook quite equal to the more expensive ones, but are small and unsightly. The grade beyond this is nickel, costing from three and a half to twelve dollars. A handsome dish is made of copper, with a wrought iron frame. An- other is a wrought iron frame on a pounded copper base fastened to a board. The frame holds an ordinary twenty-five cent earthen casserole, with a pounded copper lid. This is very handsome, will do good cooking, and costs anywhere from twenty-five to fifty dol- lars. The ordinary Gorham silver dish, to my mind, is the most perfect of all. The large lamp, with its three wicks, gives a solid flame that covers almost the entire bottom of the dish, which makes cooking as easy as over a gas stove, and enables a hostess to cook and serve a supper with ease. It is 8 HOW TO USE A CHAFING DISH the waiting at a chafing dish supper that is annoying. These dishes cost from thirty- five to a hundred dollars, and last a life- time. An alcohol filler is a great convenience, and removes the danger that is always attended with filling a lamp from a bottle. Place the chafing dish on the tray, on the table before the host or hostess, as the occa- sion may demand. At serving time put all the necessary materials that must be meas- ured with a spoon on the right-hand side, also the butter, with an oyster fork or butter pick. The milk, cream, stock or water should be measured and put into little pitchers on the left. On the tray place a teaspoon and tablespoon for measuring, a long chafing dish spoon for the cooking, and a silver serving spoon. Perfect arrangement saves much time and confusion, and makes chafing dish cooking a pleasure. See that the lamp is filled and the matches at hand before you are seated. If a recipe calls for butter and flour rubbed together, these may be in the chafing dish before serving time. If the butter is to be melted, put it in the chafing dish before THE CHAFING DISH 9 you add the flour. Use always kitchen bou- quet or browning for brown sauces ; it saves time in waiting for butter to brown, and makes a more wholesome and palatable sauce. The hot water pan is simply used for keeping materials hot in case of a second helping, although nine out of ten times I make my rarebit over the hot water pan. For raw meat dishes always use the blazer for first cooking. MENUS A Sample Menu and How to Prepare It Arrange, for instance, a menu like the following : Caviar Sandwiches Deviled Oysters Rolls Beef a la Bordelaise Peas Mayonnaise of Celery Wafers Cheese Coffee In the first preparation of this lunch the celery will be cut into pieces, dried, put into a bowl, and placed in the refrigerator. The mayonnaise made and also put in a cold place. Mix all salads at the very last mo- ment. Drain the oysters; throw them into a hot pan; stir carefully until they reach boiling point; drain, this time saving the liquor. Chop the oysters, put them into a bowl, and stand aside to cool. To the oyster liquor add sufficient milk to make a half pint. Turn into a pitcher, and place it with the MENUS II oysters. It is much more convenient to have the materials for each course grouped to- gether, with the exception of the butter and seasonings, which remain on the table. The beef will be either cold roasted or boiled; cut it into thin slices and arrange neatly on a plate, around which you put a half can of drained mushrooms. Measure the stock; put it in a pitcher and place it with the meat. Chop the parsley and put in a dainty saucer ; drain and wash the peas and put them in a bowl. The caviar sandwiches will be on the table before supper is announced; they, of course, are eaten with a fork. While these plates are being removed, the deviled oysters will be prepared. For twenty-five oysters put a tablespoonful of butter and one of flour in the chafing dish; mix, add the oyster liquor and milk. When boiling, add the oysters. You will have the yolks of two eggs slightly beaten in a small bowl ; season the oysters first with a half teaspoonful of salt, a dash of pepper, then add the yolks; stir carefully until smoking hot ; put out the lamp immediately. Sprinkle over a table- spoonful of chopped parsley, and serve. 12 HOW TO USE A CHAFING DISH The dish will now be washed and re- turned, with materials for the next course. When the oyster course is partly disposed of, put two tablespoonfuls of butter into the chafing dish, melt, and add two tablespoon- fuls of flour. This time you will have a pint of stock that has been measured and put into a pitcher ready for use. Stir until the sauce boils, add the meat, a teaspoonful of kitchen bouquet, the same of Worcester- shire sauce. Rub your spoon lightly with garlic, or you may rub the bottom of the chafing dish before adding the butter. Cover the dish for a moment, and when the meat is smoking hot, turn in the peas. When these are smoking hot, serve. Have the celery brought in in a large salad bowl, the mayonnaise in another bowl ; mix at the table, and serve at once. In sea- soning salads, add seasoning to the material rather than to the dressing. A French coffee pot may be used for making the cofTee, also, on the table ; the entire meal is then prepared before the eyes of the guests. Menus like the following are simply and quickly prepared: MENUS 13 Some Chafing Dish Dinners Raw Oysters Sweetbreads a la Newburg Rolls Chicken a la Bordelaise Whole Wheat Bread Lettuce Salad with French Dressing- Wafers Cream Cheese Lemon Jelly Lady Fingers Coffee Oysters on Half Shell Terrapin, Maryland Style Lettuce with Grape Fruit, Toasted Crackers Coffee Oyster Crackers Toast French Dressing Roquefort Deviled Oysters Barbecued Beef Mayonnaise of Tomato Charlotte Russe Coffee Crackers Brown Bread Wafers Sponge Cake Deviled Oysters Crackers Welsh Rarebit Toast Lettuce Salad with French Dressing Wafers Coffee Clam Bouillon Lobster Newburg Toast Chicory Salad with French Dressing Salted Almonds Cheese Coffee 14 HOW TO USE A CHAFING DISH Fricassee of Crabs Rolls Sweetbreads a la Bordelaise Brown Bread Lettuce Salad with French Dressing Wafers Cheese Nut Charlotte Coffee Creamed Fish Sweetbreads a la Newburg Toast Grouse, Claret Sauce Peas Lettuce Salad with Grape Fruit, French Dressing Wafers Omelette Souffle Coffee How to Prepare Breasts of Birds While these bills of fare seem elaborate to be cooked in a chafing dish, they can be easily done, provided the first preparations are perfect. Take the last, for instance. The fish will be boiled and put aside early in the day. The sweetbreads will also be parboiled and picked apart, put in a dish or bowl, ready for cooking. Remove the breasts from the birds, each half in one solid piece, allowing a portion of the wing bone to remain, form- ing cutlets. Arrange these on a long platter, to be brought to the table at serving time. To each dozen breasts (six birds) allow two MENUS 15 tablespoonfuls of butter, brown slowly; add two tablespoonfuls of flour ; mix, add a clove of garlic, mashed, a teaspoonful of salt, a dash of red pepper, a quarter of a teaspoon- ful of white pepper, a half pint of stock, and a half pint of claret. Throw the breasts into this boiling sauce; cover, and cook five minutes. Another very nice way of preparing the breasts of birds is to first put in two table- spoonfuls of butter; when hot, put in the breasts of the birds, flesh side down; allow them to brown quickly; draw them to one side and add the flour, and proceed accord- ing to the above directions. If another chaf- ing dish is not at hand, the peas may be heated with the birds. For a quick breakfast or a simple lunch the chafing dish, of course, is invaluable. Where cold meats are served for Sunday night supper, the chafing dish may be used for the heating of peas, making of creamed potatoes, or heating over any vegetables that have been previously cooked. For the home breakfast it answers for omelet, scrambled eggs, frizzled beef, warmed-over mutton or chicken in brown or cream sauce. Brown 1 6 HOW TO USE A CHAFING DISH sauces are more agreeable with red meats or game ; white sauces with white meats, as poultry, sweetbreads and tripe. Some Simple Chafing Dish Breakfasts Shredded Wheat, Fruit Milk heated in Chafing Dish Frizzled Beef Whole Wheat Bread Coffee Fruit Wheatlet Milk Scrambled Eggs Whole Wheat Bread Coffee Fruit Shredded Wheat, Milk heated in Chafing Dish Chinese Eggs Brown Bread Coffee Fruit Wheatlet Milk Minced Beef in Tomato Sauce Whole Wheat Bread Coffee MENUS 17 Fruit Stewed Fresh Mushrooms on Shredded Biscuits Toast Coffee Mushroom Omelet Wheatlet Fruit Coffee Brown Bread Milk Simple Luncheons or Suppers Clam Bouillon Minced Beef in Tomato Sauce String Beans on Lettuce Crackers Coffee Wafers Brown Bread French Dressing Cheese Chicken Broth Canned Salmon in Sauce Soubise Lettuce and Cucumber Salad Rolls Butter Lemon Jelly Whipped Cream Wafers Sardine Canapes Curried Lamb with heated Rice Banana Salad Cheese Wafers Coffee l8 HOW TO USE A CHAFING DISH Grape Fruit Eggs and Noodles Brown Bread Lettuce and Celery Salad Wafers Cheese Coffee Orange Cocktail Chicken a la Creme Peas heated in same dish Rolls Butter French Custard with Sponge Fingers Crab Cocktails Creamed Sweetbreads with Mushrooms and Peas Rolls Butter Tomato Salad Wafers Sliced Oranges Claret Sauce Simple Home Suppers Creamed Chipped Beef Brown Bread Fruit Wafers Tea Warmed-over Beef in Tomato Sauce Rolls Lettuce Salad Lemon Jelly Sponge Cake Tea Shrimps a la Newburg Brown Bread Sandwiches Lettuce Salad Coffee MENUS 19 Chicken Broth Barbecued Ham White and Brown Bread Cabbage Salad Farmer's Dressing Stewed Apples Wafers Deviled Eggs in Tomato Lettuce Salad Bread Coffee Fruit with Sponge Cake All forms of soup may be reheated in the chafing dish. Clam bouillon simply turn into a pitcher and send to the table; heat in the chafing dish and serve in cups. You may add water or milk, as you like. One chafing dish, if used rapidly, may answer for two dishes for one course; for instance, you wish to warm cold roasted beef in brown sauce and also to serve creamed potatoes. The potatoes are cut into blocks and put at your left; a half pint of milk, measured. First heat the beef. It may be served a la Bordelaise in brown sauce, or barbecued, or with a tomato sauce. As soon as it is served, have the chafing dish washed and quickly returned. Put in the butter and flour; mix; add milk and, when boiling, the potatoes. As soon as they are heated (which will be not more than three minutes) they may be served. 20 HOW TO USE A CHAFING DISH Where, however, a given amount of money is to be expended for a chafing dish, better service is received from two cheaper ones. Any bits of cold chicken, turkey or duck may be used and made into creamed dishes, seasoned with mushrooms and truf- fles, or served perfectly plain, or served with peas, the peas added after the chicken is hot, and the whole reheated. Mutton may be served in tomato sauce, beef in brown sauce. Frizzled beef may be made plain with cream or into a fricassee, and even with these few materials a dozen chafing dish lunches may be arranged. Where Welsh rarebit, or lob- sters, or crabs are served, avoid, at the close, a heavy sweet. Wafers and coffee, or some- thing like lemon jelly, coffee jelly, charlotte russe or plain whipped cream, should be served. At least fifty chafing dish lunches or suppers may be made from combinations of recipes given in the book. APPETIZERS Under this heading we would naturally place caviar, anchovy and sardine canapes and pickled oysters, crab, lobster and fruit cocktails. We would not say that any of these things are really wholesome. They are known in the cooking world as appe- tizers, and are nice to serve as first course at a chafing dish luncheon or supper. Caviar Canape Toast rounds of bread, cover them while warm with a thin layer of caviar, garnish the edge with half slices of olives, put in the center a saltspoonful of chopped onion, and dust the space between with finely grated hard-boiled yolks of eggs. Serve these on little paper doilies on small plates. Anchovy and sardine canapes are made the same, mashing them with a yolk of hard- boiled egg moistened with a little olive oil. All these appetizers are seasoned with a few drops of onion and lemon juice. 22 HOW TO USE A CHAFING DISH Crab, Oyster and Lobster Cocktails Crab, lobster and oyster cocktails are all made practically the same. Stand a small tumbler into a shallow bowl of cracked ice, fill the tumbler half full with the tomato cocktail mixture, or use plain tomato catsup seasoned with lemon juice, a drop of tabasco, a dash of onion and a teaspoonful of horse- radish. Put in a half dozen oysters, or two tablespoonfuls of crab meat, or two table- spoonfuls of chopped lobster. SOUPS Bellevue Bouillon Heat an equal quantity of clam bouillon and chicken bouillon. Season lightly with salt, serve in heated cups, put a tablespoonful of whipped cream on the top of each, and dust lightly with paprika. Cream of Tomato In the morning stew a quart of tomatoes down to a pint; press through a sieve and put in a pitcher. Add to them a slice of onion, a half saltspoonful of mace and the same of white pepper. At serving time turn the tomatoes into the chafing dish, stir until they are smoking hot, add a level table- spoonful of butter and a half pint of good milk. Add a teaspoonful of salt after the soup is hot. Serve in cups. 24 HOW TO USE A CHAFING DISH Clam Bouillon Turn a half pint of clam bouillon into the chafing dish; add a half pint of boiling water, a saltspoonful of celery seed and a dash of pepper. When hot add two table- spoonfuls of cream or a tablespoonful of butter. Serve in small bouillon or tea cups. Chafing Dish Pepperpot 1 pound of honeycomb tripe The dark meat of one cooked chicken 2 tablespoonfuls of chopped raw ham 50 small suet dumplings 2 cold boiled potatoes 1 quart of stock 2 tablespoonfuls of butter 2 tablespoonfuls of flour I tablespoonful of chopped parsley I teaspoonful of salt I dash of cayenne I chopped green pepper I dash of tabasco Cut the potatoes into blocks, add them to the tripe, which has been cut into squares of a half inch. Cut the chicken into dice, and put them all into one bowl. This is nice for a simple luncheon, or may be served as SOUPS 25 the one hot dish for supper. At serving time put the butter and flour into the chafing dish, add the stock and all the seasoning. When this is smoking hot add the tripe, chicken and potatoes, stir until thoroughly heated, then sprinkle the dumplings over the top; cover the dish for five minutes, and the mixture is ready to serve. Make the dumplings in the morning, but they must not be larger than the end of your little finger. They are cooked as soon as they are heated. FISH Fish Hollandaise 1 pint of flakes of cold boiled or baked fish y2 pint of water 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 2 tablespoonfuls of tarragon vinegar ^ teaspoonful of onion juice 2 yolks of eggs y2 teaspoonful of salt I dash of white pepper Put the flaked fish in a bowl dust with chopped parsley, sprinkle over the onion juice and vinegar. At serving time put the butter and flour in the chafing dish, mix, and add the w^ater. When thick and smooth, add the salt, pepper and fish ; cover the dish until the fish is thoroughly heated, then add the beaten yolks of the eggs, toss and serve. FISH 2 J Canned Salmon with Sauce Soubise 1 pound can of salmon 2 onions 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour I cupful of milk I tablespoonful of soft breadcrumbs Yi. teaspoonful of salt I saltspoonful of white pepper Open the salmon ; remove the skin, bones and oil; break it apart with a silver fork, put it in a bowl and stand it aside until wanted. Boil the onions and press them through a sieve; put them in a bowl. At serving time rub the butter and flour to- gether in the chafing dish, add the milk, stir until boiling, add the salt, pepper, and work in the onion pulp. When this is hot and smooth, add the salmon, cover the dish, and when the salmon is smoking hot, serve. This recipe will also answer for shrimps or lobster. 28 HOW TO USE A CHAFING DISH Kedgeree 5/2 pint of cold cooked fish ^ pint of cold boiled rice 3 hard-boiled eggs 2 tablespoonfuls of butter Yz teaspoonful of salt I saltspoonful of pepper I tablespoonful of chopped parsley Mix the rice, fish and hard-boiled eggs, chopped, together; put them in a bowl. At serving time put the butter in the chafing dish, add all the other ingredients, stir con- stantly until the mixture is thoroughly heated, and serve. Shad Roe I set of shad roe 4 tablespoonfuls of butter Yz pint of tomato sauce Yz teaspoonful of salt Y2 teaspoonful of paprika I lemon's juice In the morning cover the shad roe with boiling water and stand them on the back of the stove where they cannot possibly boil, for a half hour. Drain them, and stand them aside to cool ; when cold, cut them into FISH 29 slices. At serving time put the butter into the chafing dish; when liot, put in the shad roe ; let them cook on one side, turn and cook on the other. Pour over the tomato sauce, add the seasoning, cover the dish until smoking hot, and serve. Shad melts may be cooked and served in the same fashion. OYSTERS Hot Oyster Cocktail Allow four oysters to each person. Drain, wash and drain them again. Throw them into a hot saucepan, shake over the fire until the gills curl ; drain again. Put the liquor into a little pitcher, and the oysters into a bowl. At serving time put a table- spoonful of butter, four tablespoonfuls of tomato catsup, a teaspoonful of Worcester- shire sauce, the juice of half a lemon, a dash of tabasco and a half teaspoonful of salt, to each dozen oysters. Stir until hot, add the oysters, and stir in the blazer until the liquor almost boils, then add four or five tablespoonfuls of the oyster liquor, dip at once into cocktail glasses and serve. These will be eaten with an oyster fork. Deviled Oysters Drain twenty-five oysters; allow cold water to run over them in the colander; then throw them in a hot saucepan; shake OYSTERS 31 until they reach the boihng point; drain, this time saving the hquor, to which you will add sufficient milk to make a half pint. Put two tablespoonfuls of butter and one of flour into the chafing dish; mix; add the oyster liquor and milk; stir until boiling; add a half teaspoonful of salt, a dash of red pepper, a half teaspoonful of onion juice, and the oysters chopped ; stir until smoking hot ; add the yolks of two eggs slightly beaten, a tablespoonful of chopped parsley, and serve at once. This recipe may be used for fish, chicken or turkey, using all milk, or half milk and half stock for the liquid portion of sauce. Oysters and Celery 25 oysters I heart of a head of celery 3 tablespoonfuls of butter Yz cupful of milk I level teaspoonful of salt I dash of white pepper I dash of black pepper I saltspoonful of paprika Wash and drain the oysters; put them into a bowl. Chop the celery very fine. At 32 HOW TO USE A CHAFING DISH serving time throw the oysters into the hot chafing dish, stir and toss until the gills are curled, then sprinkle over the finely chopped celery. Cover the dish for a minute until the contents are smoking hot, then add the butter, all the seasoning and the milk. Mix, cover the dish, and when smoking hot add, if you have it, a teaspoonful of Pekin sauce or soy; mix and serve. Panned Oysters Drain, wash, and drain again a pint of solid oysters. Light the burners under the blazer; do not use the hot water pan. Throw in the oysters and stir constantly with a wooden spoon until the gills have curled. Add tw^o level tablespoonfuls of butter, a half teaspoonful of salt, a dash of cayenne and a half saltspoonful of white pepper. When this reaches boiling point, add a few drops of onion juice, stir and serve. OYSTERS 33 Oysters and Macaroni 2 ounces of macaroni 25 good fat oysters 4 tablespoonfuls of cream Yo teaspoonful of salt 2 tablespoonfuls of grated Parmesan cheese I saltspoonful of white pepper Boil the macaroni or spaghetti in the morning. When the macaroni is tender, throw it into cold water; when cold, drain and cut it into one-inch lengths; stand it aside. Drain, wash, and drain the oysters again. At serving time light the blazer, throw in the oysters; when the gills have curled add the macaroni, milk, butter and seasoning. Let this boil, add the cheese, stir and serve. This is an exceedingly nice dish for supper or luncheon. Quick Curry of Oysters Drain twenty-five fat oysters. Have at hand a clove of garlic and a tablespoonful of chopped pepper. Put into the dish two tablespoonfuls of butter; when hot, not brown, add the oysters. Sprinkle over one 34 HOW TO USE A CHAFING DISH teaspoonful of curr3% the pepper and a salt- spoonful of salt. Rub the spoon with the garlic and stir until boiling. Serve. Fricassee of Oysters Drain fifty oysters free from all liquor. Put them in a bowl ready for the table; stand this by the side of the chafing dish, also a cup containing yolks of two eggs, a butter pat and a tablespoonful of finely chopped parsley. In the chafing dish have two tablespoonfuls of butter and one of flour rubbed together, and half a pint of milk. When seated, light the lamp and stir con- stantly until you have a smooth sauce, then add oysters; bring to boil, add teaspoonful of salt, dash of cayenne, the yolks and pars- ley. Stir a minute and serve. Oysters a la Chamberlain Drain free from all liquor fifty good fat oysters, and put them in the chafing dish. Put a quarter pound of butter by the side, also one gill (one-half cup) of good cream. OYSTERS 35 When seated, light the lamp and with a long wooden spoon stir carefully until the oysters are boiling hot; add the butter cut into four bits, the cream, a teaspoonful of salt and a dash of cayenne. Make sure the oys- ters are cooked, then put out the lamp and add two tablespoonfuls of Madeira or sherry — first always preferable. Serve at once from dish. Quick Oyster Pie In the morning bake rounds of paste, or use ordinary round water thins in their place. Drain and wash the oysters, and drain again; put them in a bowl. Measure a half cupful of milk for the small pitcher. Chop a half can of mushrooms. Cut into blocks sufficient cold boiled potatoes to make a cupful. You will also need a teaspoonful of onion juice and a tablespoonful of chopped parsley. At serving time put two level tablespoonfuls of flour and two of but- ter into the chafing dish; add the milk, and just as soon as the butter and flour are beginning to thicken, add the oysters. Stir with a wooden chafing dish spoon until the 36 HOW TO USE A CHAFING DISH gills curl; add the mushrooms, mix thor- oughl}^, add the potatoes, mix again, then add the seasoning, stir carefully for a mo- ment, and put the lid on the chafing dish. When this is hot, dish it on rounds of crisp pastry. Oyster Patties For a luncheon or supper one may buy patty shells, have them placed on the table, make creamed oysters, and fill the shells at the table; in fact, this is a much better way for a luncheon or supper than to have them filled outside, as they frequently come in lukewarm and soft. Put two level table- spoonfuls of butter and two of flour in the chafing dish; when melted, add a half pint of milk, stir until you have a thick, smooth sauce, add a level teaspoonful of salt, a salt- spoonful of pepper, and twenty-five drained and washed oysters. Cover the dish, and when the ingredients are smoking hot, put a patty shell on a breakfast plate, fill it to overflowing with the mixture, and serve. An equal amount of parboiled sweetbreads or chicken blocks may be used for sweet- bread and chicken patties. LOBSTER Lobster a la Bechamel The solid meat from 2 three-pound lobsters y2 pint of chicken stock 1 can of fine mushrooms 2 tablespoonfuls of butter I tablespoonful of flour 1/2 teaspoonful of salt 1 teaspoonful of kitchen bouquet 2 tablespoonfuls of chopped ham I saltspoonful of black pepper 4 tablespoonfuls of Madeira Cut the lobster into cubes of one and a half inches — that is, keep the pieces quite large; put them into a bowl and sprinkle over the Madeira; stand aside. At serving time put the butter in the blazer, add the flour, then the stock, kitchen bouquet and seasoning. Stir until this begins to thicken and is very hot; add the mushrooms, and then the lobster; cover the dish for at least five minutes, stir and serve. If made well, this is one of the nicest of the lobster dishes. 3S HOW TO USE A CHAFING DISH Curry of Lobster The meat from i three-pound boiled lobster 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour I teaspoonful of curry I teaspoonful of onion juice Yz teaspoonful of salt The juice of half a lemon I cupful of boiling water Put the butter, curry and flour into the chafing dish; mix. When smooth, add the water, onion and salt. When this is boiHng, add the lobster, cover the dish for three or four minutes; stir and add the lemon juice. It is well to have a cupful or two of cold boiled rice, which can be sprinkled over the top of the lobster after it is hot, and heated quickly in that way. This recipe will also answer for Curried Shrimps. Lobster a la Newburg Take the meat from two good-sized lob- sters. Keep in large pieces. Cut the claw meat into three and tail into six. Most of the mixture should be made before serving time. Rub together one tablespoonful of LOBSTER 39 butter and a level one of flour. Mash the hard-boiled yolks of three eggs ; add little by little, while mashing, one gill (half cup) of good cream. Strain into the chafing dish; add butter and flour, half teaspoonful of salt and saltspoonful of white pepper. This can stand in a cold place for some time. When ready to serve, stir until hot, not boiling ; add lobster and stir very slowly until hot again; add four tablespoonfuls of Madeira or sherry. Serve from dish at once. Hot Lobster Into the chafing dish put two tablespoon- fuls of butter and one boiled lobster cut into pieces one inch square. Have at the side a bottle of Worcestershire sauce, one of tomato catsup, and one gill of stock. When ready to serve, stir the lobster in butter until very hot ; then add stock, a tablespoonful of catsup, the same of Worcestershire sauce, a dash of salt, and serve from the dish. CRABS Crabs a la Dewey I pint of crab flakes 1 green pepper 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour Yz pint of milk I level teaspoonful of salt 1 saltspoonful of pepper 2 tablespoonfuls of Madeira Put the butter and the green pepper, chopped very fine, into the chafing dish; when the pepper is soft, add the flour, mix, and add the milk, salt and pepper. When this is thick and smooth, add the crab flakes and the Madeira, and, if you have it, just a drop of extract of nutmeg. Stir carefully, without breaking the flakes, until thoroughly mixed. Cover the dish, and when very hot, serve on toast. Fricassee of Crab Pick the meat from one dozen boiled crabs; at serving time put two tablespoon- fuls of butter and two of flour into the CRABS 41 chafing dish; mix thoroughly, and add one pint of milk; when boiling, add a teaspoon- ful of onion juice, a tablespoonful of chopped parsley, a quarter teaspoonful of celery seed, a level teaspoonful of salt and the crabs; mix ; cover the dish until thoroughly heated ; add gradually the yolks of three eggs beaten with four tablespoonfuls of cream; stir and serve hot; red or black pepper may be used. Shrimps with Green Peppers 1 can or i pint of shrimps 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour Yz pint of milk I green pepper, chopped fine Yz teaspoonful of salt I teaspoonful of onion juice Put the butter into the blazer ; when hot, add the pepper; stir until the pepper is slightly soft, add the flour, onion juice and milk. Stir carefully until you have a smooth, thick sauce; add the shrimps and salt. Cover the chafing dish for two or three minutes until the shrimps are hot, and serve. Mushrooms may be added with the shrimps if you like. TERRAPIN Terrapin, Maryland Style Boil the terrapin and pick apart in the usual manner. If this be done in the morn- ing, pour over, to each "full count," about six tablespoonfuls of Madeira. Reduce the last water in which the terrapin was boiled with the shells and the rougher pieces, so that you will have what we call a ''terrapin stock.'' To each full count terrapin allow four tablespoonfuls of butter and two of flour; stir until slightly browned, add the stock and a teaspoonful of browning; bring to boiling point; add the terrapin. When thoroughly heated, add a half teaspoonful of salt, a quarter of a teaspoonful of white or black pepper, not more than a drop of ex- tract of nutmeg, turn down the lamp and stand the blazer in the hot water pan. Dish and serve immediately. TERRAPIN 43 Philadelphia Terrapin Boil and pick out the terrapin in the usual manner; pour over the meat four tablespoonfuls of Madeira, and allow it to stand for several hours. At serving time have ready, hard boiled, the yolks of four eggs ; press through a sieve ; add gradu- ally to them a gill of thick cream, rubbing to a perfectly smooth paste. Work into this two ounces of soft (not melted) butter, and then, gradually, a tablespoonful of flour. Turn into the chafing dish; light the lamp; stir gently until very hot; add the terrapin, a gill of Madeira, a half teaspoonful of salt, a suspicion of ground mace, a quarter tea- spoonful of black pepper, and serve at once. This sauce should be about the consistency and color of mayonnaise. Keep hot over hot water, EGGS Eggs a la Colbert 6 eggs 2 tablespoonfuls of grated Parmesan or other cheese 4 tablespoonfuls of olive oil or butter Yi teaspoonful of salt A little pepper Put the olive oil in the chafing dish; when hot, break in the eggs, dust over the cheese, salt and pepper. Cover the dish until the eggs are "set." Serve on crackers or squares of toast. Eggs and Noodles 4 ounces of carefully boiled noodles 4 eggs 4 tablespoonfuls of grated cheese 2 tablespoonfuls of butter 2 yolks of eggs ^2 cupful of milk Yz teaspoonful of salt I dash of cayenne I teaspoonful of Worcestershire sauce Boil the noodles in the morning, blanch them thoroughly in cold water, drain, and EGGS 45 put them in a bowl and add the grated cheese. At serving time put the butter into the chafing dish, then the noodles and cheese, then the yolks of the eggs, beaten, the milk and the seasoning. Stir constantly until the ingredients are smoking hot, and serve. Spaghetti may be substituted for noo- dles. Poached Eggs in White Sauce 6 eggs 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour Yz pint of milk Yz teaspoonful of salt 1 dash of pepper Rub the butter and flour together in the chafing dish, add the milk and seasoning. Stir until you have a smooth, thick sauce. Break into it six fresh eggs. Cover the dish, and when the eggs are "set*' they are ready to serve. This is an exceedingly nutritious and palatable dish. To give variety, the top of the eggs may be covered with grated cheese or dusted with bread crumbs. 46 HOW TO USE A CHAFING DISH Eggs in Tomato Sauce Make a tomato sauce by mixing two level tablespoonfuls of butter and two of flour, then add a half pint of strained tomato, a half teaspoonful of salt and a dash of pepper. When this is thick and hot, drop in six eggs. Cover the top with grated cheese. Cover the chafing dish, and when the eggs are "set" they are ready to serve. Deviled Tomatoes with Eggs Scald and peel four sound, large toma- toes; cut them into slices and arrange them neatly on a dish. At serving time put two tablespoonfuls of butter in the chafing dish; when hot, cover the bottom of the dish with the slices of tomato. Cover the dish, and when the tomatoes are thoroughly hot and a little soft, dust them with paprika, a little cayenne and salt. Put a few drops of onion juice in the center of each slice, and break on top of each slice a whole fresh egg. Cover the dish, and when the eggs are ''set/' lift them carefully with your EGGS 47 Spatula or slice spoon, place them on an ordinary ''Uneeda" biscuit or a square of toast, and serve. This dish is not only sightly, but exceed- ingly palatable and wholesome. Poached Eggs with Mushrooms 1/2 can of mushrooms, or a dozen fresh mushrooms I tablespoonful of lemon juice 1 tablespoonful of butter 3/2 cupful of stock 6 ^ggs Yi teaspoonful of salt I saltspoonful of black pepper If the mushrooms are fresh, cut them into slices, put them in the blazer with the butter. Stir until the mushrooms are thor- oughly cooked, add the stock and all the seasoning. Cover the dish until this is very hot; break over the top the six fresh eggs, cover the dish, and when the eggs are *'set," serve. If canned mushrooms are used they must be chopped very fine and added to the butter, 48 HOW TO USE A CHAFING DISH Scrambled Eggs with Oysters 6 eggs 12 small oysters 2 tablespoonfuls of butter y^ teaspoonful of salt I dash of black pepper Wash and drain the oysters. Put the butter into the blazer, add the oysters, stir until the gills are curled, pour over the eggs, beaten until well mixed, add seasoning, stir constantly until the eggs are sufficiently cooked, and serve. Left-over vegetables, as a few table- spoonfuls of peas or a few young lima beans, may be used in the place of the oysters. Such dishes are economical and are very nice for light warm suppers. Eggs a la Cohn 6 hard-boiled yolks of eggs ^ pound of almonds, blanched and put through the meat grinder I teaspoonful of vanilla Yi cupful of syrup 4 tablespoonfuls of sherry Make the syrup in the morning by boil- ing together eight tablespoonfuls of sugar EGGS 49 with four of water and a saltspoonful of cream of tartar. At serving time put this into the chafing dish, add the almonds, and then stir in the yolks that have been pressed through a sieve. Light the blazer under the hot water pan; stir constantly until the mixture is hot, then add the vanilla and wine. Serve on crisp crackers as a sweet course. Eggs Brouilli Beat four eggs, without separating, until well mixed; add four tablespoonfuls of cream, four of stock, and a piece of butter the size of a walnut ; pour the whole into the chafing dish; with a fork beat and stir until the whole is well cooked. Season and serve. These should be in fine particles, the consistency of ordinary scrambled eggs. If too much cooked, they will whey. Chinese Eggs Boil six eggs slowly for twenty minutes. Remove the shells, cut the eggs into slices and put them on a plate at one side of the chafing dish. In the dish put two tablespoon- fuls of butter and two of flour, rubbed to- 50 HOW TO USE A CHAFING DISH gether; a gill of stock and one of milk, a tablespoonful of chopped parsley, half a tea- spoonful of salt and a quarter teaspoonful of pepper. When ready to serve, light the lamp, stir until the sauce thickens, add the eggs, and serve. Japanese Eggs Boil five eggs for twenty minutes; re- move the shells and chop the eggs very fine, or put them through a vegetable press ; mix with them one can or a pint of carefully cooked peas that have been drained perfectly dry. When ready to serve, put into the chafing dish a tablespoonful of butter and a tablespoonful of flour ; mix carefully ; add a half pint of milk; stir until boiling; add a level teaspoonful of salt, a quarter of a teaspoonful of black pepper, then the eggs and peas ; stir carefully until hot, and serve at once. Ranhoffer Eggs The method of preparing these is similar to that for Japanese eggs. Substitute strained tomatoes in the preceding recipe for milk. EGGS 51 Scrambled Eggs Beat six eggs until they are well mixed; add one tablespoonful of cold water for each tgg, and a quarter teaspoonful of salt, and a bit of butter the size of a walnut. Put a similar sized piece in the chafing dish; when hot, turn in the eggs and stir con- stantly until cooked. Serve at once. Use the hot-water pan. Eggs with Mushrooms Have in a bowl six eggs beaten suffi- ciently to mix white and yolk; in another, twelve large meadow mushrooms, peeled and cut into small pieces. When seated, light the lamp, put in chafing dish two tablespoon- fuls of butter and the mushrooms; cook slowly, stirring all the while, for five min- utes; then add four tablespoonfuls of stock. Cover the dish and simmer five minutes; add the eggs, season, and stir continuously until the eggs are sufficiently cooked. Put out the lamp and serve from the dish. 52 HOW TO USE A CHAFING DISH Chafing Dish Omelet Beat four eggs until well mixed, but not light; add one tablespoonful of finely chop- ped parsley and four of warm water. Have this in a bowl by the side of the dish. Light the lamp, put in the chafing dish one tablespoonful of butter; when melted and hot, turn in the egg mixture, and dust with salt and pepper. As fast as it cooks on the bottom lift the edge and allow the soft por- tion to run underneath. When "set," fold, put out the lamp and serve from the dish. Puff Ball Omelet Cut into thin slices two good-sized puff balls, each weighing about four ounces; put two tablespoonfuls of butter into the chafing dish ; add the puff balls ; cover the dish, and cook slowly five minutes, while you beat, until thoroughly mixed, six eggs; add to them a half teaspoonful of salt and a dash of pepper; turn these into the chafing dish and stir constantly until "set;" put out the light and serve immediately. Mushrooms of any kind may be used in the same way. CHEESE To Make Toast on Chafing Dish When making Welsh rarebit at night after fires are fixed, it becomes necessary to make toast also over the chafing dish. Have ready a hot platter and dish of butter. Place over the spirit light a round asbestos mat, trim the bread and place it on the mat ; toast carefully, butter, and put it on the heated platter while you make the rarebit. Welsh Rarebit, No. i Have grated one pound of good soft American cheese. Rub the bottom of the chafing dish with a clove of garlic; put in the cheese, add one tablespoonful of tomato catsup, one of Worcestershire sauce, salt- spoonful of salt, dash of cayenne and two yolks of eggs, well beaten. Stir a moment until it begins to melt, adding, a little at a time, about four tablespoonfuls of ale or beer. As soon as the mixture is soft and creamy, pour it over the toast and serve. 54 HOW TO USE A CHAFING DISH Welsh Rarebit, No. 2 Grate one pound of cheese as above de- scribed. Put it in the chafing dish with a half cup of thick sweet cream, one teaspoon- ful of made mustard (French or German), and a dash of cayenne; rub the spoon with a tiny piece of garHc. Stir the cheese until melted. Serve on buttered hot toast at once. Melted Cheese Put into the chafing dish one gill of ale, one tablespoonful of butter, a dash of pap- rika. When hot add half a pound of grated cheese; stir until melted, add a saltspoonful of salt, and pour over crackers. Serve quickly. Melted Cheese, No. 2 Arrange some water thins neatly on a hot platter. Put into the chafing dish a half pound of good rich cheese, grated. Add four tablespoonfuls of cream beaten with one whole tgg, a dash of cayenne and a salt- spoonful of salt. Stir until melted; pour over the crackers and serve. TRIPE As soon as tripe comes from the market, it should be washed and put in a saucepan with an onion, pepper, bay leaf and enough hot water to cover. Simmer for an hour, drain, cover with fresh boiling water, add fresh seasonings and simmer eight hours, or cook over night in a fireless cooker. When cool, cut into half -inch pieces, and it is ready to dress. Tripe and Oysters Cut a pound of well-boiled tripe into dice or narrow strips; drain and wash twenty-five oysters; put two tablespoonfuls of butter in the chafing dish; add tripe; stir a moment; add oysters; cook until the gills curl; add a level teaspoonful of salt, a dash of white pepper, one of cayenne, four tablespoonfuls of cream, and, when hot, four of sherry. Serve immediately. This is improved by a suspicion of garlic. 56 HOW TO USE A CHAFING DISH Tripe and Rice I pound of tender honeycomb tripe 1 small onion 2 level tablespoonfuls of butter I tablespoonful of flour I pint of milk I cupful of cold boiled rice I level teaspoonful of salt I saltspoonful of pepper Cut the tripe into squares of a half inch, put over the chopped onion, and stand them aside until wanted. Boil the rice and put it in a bowl. At serving time put the butter and flour in the chafing dish, add the milk, salt and pepper; when the sauce is thick and smooth, add the tripe. When this is hot, dust over the top the rice, cover for a moment and serve. To give variety, I have frequently put over the tripe first a can of drained and washed peas or a pint of freshly cooked peas, and then the rice. This makes one of the nicest of the luncheon and supper dishes, and gives practically meat and vege- tables for a well-balanced meal. TRIPE 57 Tripe and Tomatoes I pound of cooked tripe I onion 1 tablespoonful of chopped parsley Yz pint of strained tomato 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour Yz teaspoonful of salt I saltspoonful of pepper Cut the tripe into long, narrow strips, and then into one-inch lengths. Put these pieces into a bowl, and mix with them the onion, either grated or chopped very fine. At serving time put the butter and flour in the chafing dish, mix, and add the tomato. When you have a smooth, thick sauce, add the tripe, salt and pepper; when this is hot, serve. 58 HOW TO USE A CHAFING DISH Fricassee of Tripe I pound of tripe 1 tablespoonful of onion juice 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour Yi. pint of stock 2 yolks of eggs 2 tablespoonfuls of cream Yz teaspoonful of salt I saltspoonful of black pepper I saltspoonful of paprika Cut the tripe into strips not more than a quarter of an inch in width, and then cut these strips into half-inch lengths. Put them in a bowl, add the onion juice, and if you have it at hand, a tablespoonful of chopped green pepper. At serving time put the butter and flour in the chafing dish, add the stock, salt, pepper and paprika. Stir until you have a smooth, thick sauce, add the tripe, cover the dish until it is smoking hot, add the yolks of the eggs, beaten with the cream, stir until thoroughly heated and serve. This may be served on toast or crisp crackers. TRIPE 59 Tripe and Onion 1 pound of tender tripe 2 Bermuda or i Spanish onion ^ pint of tomato 2 tablespoonfuls of butter I tablespoonful of flour I cupful of cold boiled rice I level teaspoonful of salt teaspoonful of paprika Chop the onion rather fine, add it to the tomatoes, and stew until the onion is tender; put this into a bowl and stand it aside. Cut the tripe into dice or cubes of a half inch. At serving time put the butter and flour in the chafing dish; when mixed, add the tomato and onion, salt and paprika. When this is smoking hot, add the tripe, sprinkle over the top the cold rice, cover the dish until the ingredients are thoroughly heated, and serve. This is one of the nicest of the supper dishes. POULTRY AND GAME Chicken a la Bordelaise To one pint of meat allow two table- spoonfuls of butter and two of flour, a half pint of stock, either a half can of mushrooms or twelve large fresh mushrooms, the latter preferable. Put the butter and flour in the chafing dish ; mix, and add the stock. When boiling, add a teaspoonful of browning or kitchen bouquet, a half teaspoonful of salt, a teaspoonful of Worcestershire sauce, a clove of garlic mashed, and the meat. When this reaches the steaming point, add four table- spoonfuls of sherry or Madeira, and serve. If canned mushrooms are used, they will be added with the meat; if fresh, they will be put into the sauce and cooked five minutes before the meat is added. POULTRY AND GAME 6 1 Chicken a la Bechamel 1 pint of blocks of cold cooked chicken Yt. can of mushrooms 2 level tablespoonfuls of butter 1 level tablespoonful of flour y2 pint of chicken stock 2 tablespoonfuls of chopped green pepper 2 yolks of eggs I level teaspoonful of salt I saltspoonful of white pepper Slice the mushrooms and add them to the chicken. Put the butter in the chafing dish, add the pepper, stir for a moment and add the flour, then the stock, the salt and pepper. Stir until the sauce reaches the boiling point, add the chicken and mush- rooms, cover the dish until the mixture is smoking hot, then add the yolks of the eggs, beaten with a little of the sauce. Put out the lights and serve at once. 62 HOW TO USE A CHAFING DISH Chicken a la King The white meat of one chicken cut into two-inch pieces 2 tablespoonfuls of chopped green pepper 1 dozen fine mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour >4 pint of milk I level teaspoonful of salt 1 saltspoonful of white pepper 2 tablespoonfuls of sherry Put the butter and flour in the chafing dish; when mixed, add the milk, stir con- stantly until boiling, add the chopped pep- per, salt and white pepper. When very hot, add the chicken and mushrooms, cover the dish for a moment until the chicken is thor- oughly heated. Put out the lights and sprinkle over the sherry, Serve on toast. POULTRY AND GAME 63 Chicken Spanish Fashion 1 pint of blocks of cold cooked chicken Yz pint of strained tomato 2 tablespoonfuls of chopped green pepper 1 tablespoonful of chopped onion 1/2 teaspoonful of salt 2 tablespoonfuls of butter I tablespoonful of flour I clove of garlic Cut the garlic into halves and rub it thoroughly over the bottom of the chafing dish, then put in the butter, with the chopped onion and green pepper. Stir until these are slightly cooked, then add the flour, mix, and add the tomato. When this is boiling, add the salt and the chicken, which may be dark or white meat, or mixed. Cover the dish until thoroughly heated, and serve. Roasted mutton or beef may be cut in thin slices and substituted for chicken. 64 HOW TO USE A CHAFING DISH Chicken a la Martin I pint of dice of cold cooked chicken 25 large fat oysters drained and washed Yz cupful of finely chopped celery 3 level tablespoonfuls of butter 3 level tablespoonfuls of flour i^ cupfuls of milk Yz teaspoonful of salt I dash of cayenne I saltspoonful of white pepper 10 drops of onion juice Put the butter and flour into the chafing dish, mix, and add the milk. Stir until boil- ing, and add all the other ingredients. Cover the chafing dish until the contents of the dish are thoroughly heated and the gills of the oysters curled. Chicken Terrapin 1 pint of dice of cold cooked chicken 3 level tablespoonfuls of butter 2 level tablespoonfuls of flour 2 hard-boiled yolks of eggs I cupful of milk Yz teaspoonful of salt I dash of cayenne 3 tablespoonfuls of sherry A grating of nutmeg Mash the yolks of the eggs through a sieve. Rub the butter and flour together in POULTRY AND GAME 65 the chafing dish, add the milk, stir until boiling. Dip a little of the sauce into the bowl in which you have the hard-boiled eggs, rub it with your chafing dish spatula, then turn it into the chafing dish. Mix, add the chicken and the seasoning; when very hot, add the wine and serve. Chicken Japanese Style 1 pint of dice of cold cooked meat 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour ^ pint of chicken stock 2 cupfuls of cold boiled rice Yz teaspoonful of salt I saltspoonful of pepper I teaspoonful of soy, Pekin sauce I clove of garlic Cut the garlic into halves and rub it thoroughly into the bottom of the dish ; then add the butter and flour, mix, and add the stock; when boiling, add the seasoning and the soy, then the chicken. Put the rice all over the top of the chicken, and close the dish. When smoking hot, serve. 66 HOW TO USE A CHAFING DISH Chicken Alphonse The white meat of one chicken I three-pound boiled lobster I red pepper 1 green pepper y2 pint of tomato sauce 2 cupfuls of cold boiled rice I teaspoonful of salt I saltspoonful of black pepper Cut the white meat of the chicken into dice; cut the lobster into pieces of equal size; stand them away separately. Chop the red and green peppers very fine. Make the tomato sauce and put it into a small pitcher. When the rice is cold, shake it and put it into a bowl. At serving time put a tablespoonful of butter in the chafing dish, add the red and green peppers, stir until these are cooked, then throw in the lobster and chicken. Toss with a spoon lightly until both are thoroughly heated; then sprinkle over the rice, and pour carefully over the top the tomato sauce. Cover the dish and heat without stirring. POULTRY AND GAME 67 Virginia Club Supper This dish is a favorite one at some of the club houses. It makes an exceedingly nice luncheon or supper, and can be served with corn bread, which, of course, necessi- tates a fire. In a private house I should always serve it with brown bread and butter sandwiches ; with a lettuce salad and coffee, you have a complete meal. 1 pint of blocks of cold cooked chicken 2 whole peeled tomatoes, or a half cupful of solid canned tomato 1 small onion, chopped 2 tablespoonfuls of chopped green pepper Yz pint of corn cut from the cob Yi. cupful of stev/ed okra Yz pint of young lima beans, boiled Y2 pint of crab flake, or 12 fat oysters 2 tablespoonfuls of chopped ham I teaspoonful of salt I saltspoonful of black pepper Mix all the ingredients together except the seasoning of salt and pepper and the crabs or oysters. At serving time put the butter into the blazer, add all the other in- gredients, stir carefully until they are smok- 68' HOW TO USE A CHAFING DISH ing hot, then put over the oysters or crabs and seasoning, salt and pepper. Cover the dish for five minutes and serve. Salmi of Duck Cold duck 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour ^ pint of stock Yz can of mushrooms I teaspoonful of kitchen bouquet 12 stoned olives I teaspoonful of Worcestershire sauce Remove the meat from a cold roasted duck and cut it into pieces an inch square. Put the butter and flour into the chafing dish, mix, and add the stock. Stir until boiling, add the seasoning, the duck, and at last the olives. Cover the dish until the contents have thoroughly heated, and serve. A sus- picion of onion is an improvement. Duck German Fashion This recipe will answer for any cold left- over game. Make a sauce according to the preceding recipe, adding the same season- ing. Add a pint of blocks of cold cooked POULTRY AND GAME 69 duck or game, twelve sliced mushrooms, a tablespoonful of chopped green pepper and four tablespoonfuls of sherry. Stir the mix- ture until it begins to heat, and when smoking hot, serve. Game English Fashion For this use any game, partridges, prai- rie chicken, venison or birds that you may have left over; or, if you like, you can buy a half dozen quail and bone them; run the breasts in the hot oven for a few minutes. At serving time put three tablespoonfuls of olive oil in the blazer; light the lamp, and when hot, throw in the game; turn it until it is well heated, draw^ it to one side, add a level tablespoonful of flour and mix. Add a half pint of stock and a tablespoonful of fresh grated horseradish ; dust over a half teaspoonful of salt, and when hot serve. Venison Put one tablespoonful of butter in the chafing dish; when hot, put in the venison steak. Cook ten minutes, turning two or 70 HOW TO USE A CHAFING DISH three times; add a teaspoonful of currant jelly, one of sherry, a dash of salt and one of pepper. Serve at once. Partridges Remove the breasts from six partridges ; arrange neatly on a plate to the left. Put in the dish two tablespoonfuls of butter; when hot, put in breasts and turn until cooked ; add a teaspoonful of salt and a salt- spoonful of white pepper. Now put in a half can of mushrooms, chopped fine, two tablespoonfuls of stock and two of port wine; cover the dish to heat contents and serve. MEATS Beef Pats Yz pound of chopped lean beef Yz cupful of strained tomato 2 tablespoonfuls of butter I teaspoonful of onion juice Yz teaspoonful of salt I saltspoonful of pepper Add the onion juice, salt and pepper to the beef, mix, and form into Httle cakes the size of a silver dollar and about a quarter of an inch thick. Put the butter in the chafing dish; when hot, drop in the pats, and with your chafing dish spatula turn them quickly after they have browned on one side. Cover the dish for a moment, then pour over the strained tomato, bring to boil- ing point and serve. Every Day Beef This recipe is nice to use either for Mon- day supper, or Sunday supper, or on cook's day out. With bread and butter and a salad. ^2 HOW TO USE A CHAFING DISH it makes a complete meal. Cut any cold roasted beef into thin slices, arrange it neatly on a plate and garnish it with a little parsley. Have the gravy that is left over in a gravy boat or pitcher. As 'soon as you are seated at the table, light the lamp, using the hot water pan. Turn the gravy into the blazer ; when hot, add a tablespoon- ful of chopped onion and four tablespoon- fuls of tomato catsup. When this is hot, lay in the slices of beef, turning them as soon as they are thoroughly covered with the sauce. Cover the dish and in two min- utes they will be heated ready to serve. This is much better than warming the meat over on the fire, as over-cooking sometimes makes the meat tough. Curried Beef 1 pint of blocks of cold cooked beef 2 tablespoonfuls of butter 1 tablespoonful of flour ^ pint of stock 2 tablespoonfuls of chopped onion I teaspoonful of curry powder Yz teaspoonful of salt Put the butter into the chafing dish, add the onion, shake a moment, add the flour MEATS 73 and curry powder, mix, and add the stock. When boiHng, put in the beef, cover the dish until it is smoking hot, stir, and serve. Curries should always be served with boiled rice. One may boil the rice in the morning. Have it perfectly dry, bring it to the table in a bowl and spread it over the top of the beef for just a moment to heat. Beef in Brown Sauce 1 pint of blocks of cold cooked beef Yz can of mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour Yz pint of stock I teaspoonful of kitchen bouquet Yz teaspoonful of salt I saltspoonful of pepper Put the butter and flour in the chafing dish ; when well blended, add the stock, salt, pepper and kitchen bouquet. Stir constantly until you have a smooth sauce. Add the beef blocks, or it may be cut in thin slices. Add the mushrooms chopped fine. Cover the dish just long enough to thoroughly heat the contents. 74 HOW TO USE A CHAFING DISH Warmed-Over Steak Put any pieces of cold steak through your meat chopper. Rub together two level tablespoonfuls of butter and one of flour; add a half pint of stock, or strained tomato, or water. When hot, add a teaspoonful of Worcestershire sauce, the same of onion juice, a half teaspoonful of salt and a dash of pepper. Mix until the ingredients are thoroughly heated, drop in one whole egg, mix quickly, and serve. To give variety, add an equal quantity of toasted pine nuts or chopped pecans. Beef and Vegetable Hash Chop any cold left-over meat ; you should have one cupful (a half pint). Chop a cold boiled potato, a beet, if you have it, or a carrot, or a turnip, or in the summer you may cut off one or two ears of corn. Peel and chop a tomato. Mix these all together in a bowl, and stand them aside until wanted. At the table, put two tablespoonfuls of but- ter into your chafing dish, add the mixed mince. Add a half teaspoonful of salt, a MEATS 75 saltspoonful of pepper, and stir until the mixture is thoroughly heated; then add a half cupful of stock, or water, or strained tomato, and if you have them, a half cupful of chopped nuts. Serve at once. Corned Beef Hash I pint of cooked corned beef, chopped fine I pint of chopped cold boiled potatoes I level tablespoonful of butter I teaspoonful of onion juice I cupful of stock or water I saltspoonful of black pepper Mix the meat and the potatoes, and put them aside in a bowl. Add the onion juice, salt and pepper to the stock, and put it in a pitcher. At serving time put the meat and potatoes into the chafing dish, then add the stock; stir until it reaches a smoking point, add the butter, mix and serve. *j(i HOW TO USE A CHAFING DISH Indian Beef Hash I cupful of cold cooked beef, chopped fine I cupful of mashed potatoes I ^%% I cupful of toasted pine nuts I teaspoonful of salt 1 saltspoonful of pepper 2 teaspoonfuls of grated onion I tablespoonful of chopped parsley Yz cupful of stock Add the onion juice and chopped parsley to the stock, and put it into a pitcher. Mix the potatoes, beef and pine nuts, and put them in a bowl. At serving time put all the ingredients but the ^g^ into the chafing dish, and stir until thoroughly heated ; then drop in the ^^^^ without beating; mix quickly and serve. Thin Cold Beef a la Sagers Cut cold roasted beef very thin. Put it in a dish by the side of the chafing dish; on the other side have a bottle of Worces- tershire sauce, one of Madeira, and one of tomato catsup. Rub the bottom of the chafing dish with garlic, and put in one tablespoonful of butter. Light the lamp, put MEATS 'jy in two tablespoonfuls of wine, one of Wor- cestershire sauce, one of catsup, and half a teaspoonful of salt. When heated, put in meat sufficient for the sauce, turn until very hot, and serve at once from the dish. Use the hot water pan to keep the remainder hot. A Bobotee 1 pint of cold cooked meat, chopped fine Yt. of a small onion 2 level tablespoonfuls of butter Yz cupful of soft bread crumbs I dozen almonds I level teaspoonful of curry powder I cupful of milk 3 eggs Yi teaspoonful of salt The juice of one lemon Prepare your ingredients in the kitchen, using either beef or mutton. Mix the bread crumbs with the meat. Blanch and chop the almonds, add them to the meat ; put this into a bowl. Chop the onion fine and put it into a tiny butter dish. At serving time put the butter into the chafing dish, add the onion, stir until the onion begins to soften, add the milk, and then the meat and bread crumbs. 78 HOW TO USE A CHAFING DISH Stir until thoroughly hot, add the curry, salt, and the eggs, beaten. Cover the dish for just a moment, then mix thoroughly, add the lemon juice, and serve at once. If you have cold boiled rice left over, sprinkle it over the top of the hot mixture and cover the dish until the rice is heated. Fricassee of Dried Beef Prepare the beef as in preceding recipe. When ready to serve, put into the chafing dish two tablespoonfuls of butter; stir and cook the beef; draw to one side, and add two tablespoonfuls of flour and a pint of milk. When boiling, add a dash of pepper, the yolks of two eggs, a tablespoonful of chopped parsley. A quarter of a pound of beef and half the quantity of sauce will be sufficient for four people. Frizzled Beef Pick apart a half pound of finely sliced dried beef. If too salt, soak in hot water for a half hour, and then press perfectly MEATS 79 dry. At serving time put two tablespoon- fuls of butter into the chafing dish; when hot, throw in the beef, stir, and cook until the beef is just a Httle browned, then draw to one side ; add two tablespoonf uls of flour, mix, add a half pint of stock, a half pint of milk, a teaspoonful of kitchen bouquet, and a dash of pepper ; stir until boiling, and serve. This will be enough for eight people. Minced Beef in Tomato Sauce Have sufficient cold cooked beef, chopped fine, to make one pint ; strain sufficient toma- toes to make a half pint. At serving time put a tablespoonful of butter and one of flour in the chafing dish, add the tomatoes, a slice of onion and a bay leaf, a half tea- spoonful of salt and a dash of red pepper. When hot, add the meat; mix thoroughly; cover the dish, and when the mixture is hot, serve either plain or on toast. Mutton or duck may be substituted for beef. So HOW TO USE A CHAFING DISH Minced Mutton 1 pint of cold cooked mutton, chopped fine Yz pint of strained tomato 2 tablespoonfuls of chopped onion 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour J/2 teaspoonful of salt Yi teaspoonful of paprika Put the butter and flour into the chafing dish; when mixed, add the tomato, onion and seasoning. When this is thick and smooth, add the mutton, cover the dish until the mutton is thoroughly heated, and serve. Blanquette of Mutton I pint of dice of cold cooked mutton 1 cupful of stock 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 2 yolks of eggs 4 tablespoonfuls of milk I teaspoonful of mushroom catsup or soy I can, or i pint of cold cooked peas Yz teaspoonful of salt I saltspoonful of pepper Put the butter and flour in the chafing dish; when mixed, add the stock, stir until thick and smooth, add the meat. When hot, MEATS 8 1 cover over the peas, stir a moment, and then add the yolks of the eggs, beaten with the milk. When this is hot, serve. If cooked a moment too long it will curdle. Mutton Trinidad Fashion If you have had roasted lamb or mutton, as soon as the meal is over cut a portion of that left over into cubes of a half inch. You may use the less attractive parts for this dish, saving the better parts to slice down cold. Put these blocks into a bowl, add a teaspoonful of onion juice, a clove of garlic, mashed, and, if possible, a tablespoonful of chopped chives. Add just a suspicion of grated nutmeg and the same of allspice, dust over a little black pepper, and cover with good claret. Let this stand for two or three hours. Slice a half can of mushrooms. At serving time put four tablespoonfuls of olive oil into the chafing dish, turn into this the lamb ; cover the dish, stirring now and then, until the lamb is thoroughly heated. Add the mushrooms, a tablespoonful of tomato catsup, and, if you have it, a teaspoonful of 82 HOW TO USE A CHAFING DISH soy or Worcestershire sauce. Heat again, add two tablespoonfuls of sherry, and serve. This is one of the most elegant of all the cold mutton dishes. Barbecue of Veal Cut cold boiled or roasted veal into thin slices, arrange it neatly on a plate, garnish with sprigs of parsley, and stand in the refrigerator until wanted. At serving time put two tablespoonfuls of butter into the chafing dish, add two tablespoonfuls of tomato catsup, four tablespoonfuls of sherry, a saltspoonful of salt, a half saltspoonful of mace and the same quantity of white pepper. When this is boiling, put in the slices of veal, turning them once so that they may be thoroughly covered with the sauce. Cover the dish, and in two minutes the slices are ready to serve ; they must be simply heated, or they will be tough. MEATS 83 Fillets of Sweetbreads 1 set of calf's sweetbreads y2 pint of the water in which they were boiled 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1 small can of asparagus tips 2 yolks of eggs 2 tablespoonfuls of milk or cream y2 teaspoonful of salt I saltspoonful of pepper Wash the sweetbreads; put them into a saucepan with a sHce of onion, a bay leaf, two cloves and one pint of boiling water. Cover and cook slowly one hour. Drain, saving the water, which should now be a half pint. I When the sweetbreads are cold, remove the membrane and cut them with a silver knife into thin slices. Open the tin of asparagus tips, or you may use fresh tips, boiled; put them into one bowl, the sweet- breads in another, the stock in a small pitcher. At serving time put the butter and flour in the chafing dish, add the stock, stir until you have a smooth, thick sauce; add the seasoning and lay in the slices of sweet- breads; cover the asparagus tips over the top. Cover the dish until the contents are thoroughly heated, then add the yolks of the 84 HOW TO USE A CHAFING DISH eggs, beaten with the milk or cream. Toss carefully without breaking the sweetbreads or tips, and when smoking hot, serve. Peas may be substituted for the asparagus tips. Sauted Sweetbreads 1 pair of calf's sweetbreads 3 tablespoonfuls of butter 2 tablespoonfuls of flour Yz pint of strained tomato I teaspoonful of chopped onion Yz teaspoonful of salt I saltspoonful of pepper Parboil the sweetbreads according to the preceding recipe; when cold, remove the membrane and cut them into slices. At serving time put half the butter into the chafing dish; when melted and hot, put in the slices of sweetbread, cook them carefully on one side, turn and cook the other. Then draw them to one side of the dish, add the remaining quantity of butter and the flour; mix, and add the tomato. Toss carefully until the contents are boiling, or thick and smooth; add the seasoning and serve. MEATS 85 Sweetbreads and Chestnuts 1 pair of calf's sweetbreads Yz pint of chestnuts 2 tablespoonfuls of butter 2 tablespoonfuls of flour Yz can of mushrooms Yz pint of the stock in which the sweet- breads were boiled 2 yolks of eggs I teaspoonful of salt I teaspoonful of soy I saltspoonful of pepper Boil the sweetbreads according to the recipe given; drain, and save the water. When the sweetbreads are cold, remove the membrane and pick them apart. Shell the chestnuts, blanch them, and boil them until tender. Slice the mushrooms; mix these and stand them aside in a bowl. At serving time put the butter and flour in the chafing dish, mix, and add the stock. Stir until thick and smooth, add the salt, pepper and soy, then the other ingredients. When hot, add the yolks of the eggs, beaten with two tablespoonfuls of milk; cook for just a minute, being careful not to curdle, and serve. This is one of the nicest of the sweet- bread dishes. P,6 HOW TO USE A CHAFING DISH Sweetbreads a la Rorer Wash and trim one pair of sweetbreads. Put them into boihng water, add one small onion, sliced, one bay leaf and four cloves; cook thirty minutes. Take them out and cool quickly in cold water; save the v/ater in which they were boiled for sauces. Pick the sweetbreads into tiny pieces, rejecting all the skin. When ready to serve, put into the chafing dish two tablespoonfuls of butter and tw^o of flour, rubbed together, and half a pint of milk. Have by the side of the dish, in a pretty bowl, the sweetbreads and half a green sweet pepper cut into very fine strips. When seated, light the lamp. Stir until the sauce is boiling; add sweetbreads and pepper, half a teaspoonful of salt and a saltspoonful of white pepper. Stir until boiling, and serve at once from dish. Sweetbreads with Fresh Mushrooms Mash well two pairs of sweetbreads. Put them into boiling water, add one slice of onion, one bay leaf, a sprig of parsley, a teaspoonful of salt and a quarter teaspoon- MEATS 87 ful of pepper; cover and simmer for thirty minutes; then throw them into cold water, changing the water to cool them quickly. Save the water in which they were cooked for stock for sauces. When the sweetbreads are cold, pick into tiny pieces, rejecting all the membrane. Drain them free from water and put them in a bowl. Now peel a pound of meadow mush- rooms, cut them with a silver knife into quarters, and throw them in a bowl. Make a quarter pound of butter into four balls, put one-half of it into the chafing dish; when melted, add the mushrooms, cover and cook very slowly for ten minutes; add the sweet- breads, cover again for ten minutes; add then a half pint of thick cream, the remain- der of the butter, a teaspoonful of salt and a half teaspoonful of white pepper. Stir care- fully until hot; add four tablespoonfuls of Madeira wine, and serve. 88 HOW TO USE A CHAFING DISH Calfs Brains 1 set of calf's brains Yz cupful of stewed tomato 2 level tablespoonfuls of butter I teaspoonful of onion juice Yz teaspoonful of salt I saltspoonful of pepper I tablespoonful of chopped parsley In the morning soak the brains in cold water, and remove the membrane. Cover them with boiHng water, add a tablespoon- ful of vinegar, and let the brains cook slowly, without boiling hard, for twenty minutes ; drain and cool ; cut into slices with a silver knife. At serving time put the but- ter in the blazer, add the brains, turn them carefully, add the tomato and all the other ingredients, and when hot, serve. Calfs Brains with Mushrooms Parboil the brains according to the pre- ceding recipe, and cut them into slices. At serving time make a white sauce from two tablespoonfuls of butter, two of flour and a half pint of milk; stir until smooth and thick, then add salt, pepper and a half can MEATS 89 of mushrooms, sliced. When this is hot, put the brains over the top, stir carefully, and when hot, serve. Two tablespoonfuls of sherry may be added, if wine is used. Calf's Brains a la Vinaigrette Cook the calf's brains as directed in the preceding recipe; cut them into slices with a silver knife. At serving time put a table- spoonful of olive oil, four tablespoonfuls of tarragon vinegar, a tablespoonful of chopped green pepper, a tablespoonful of chopped onion, three chopped gherkins, three chopped olives, with a tablespoonful of parsley, into the chafing dish. When this is hot, add the calf s brains, and in a moment serve. Cold boiled calf's head may be warmed over in sauce vinaigrette according to the preceding recipe, Calf's Liver and Bacon Scald one pound of calf's liver for five minutes; then drain and cool quickly. At serving time have in the chafing dish four thin slices of bacon. Light the lamp, and 90 HOW TO USE A CHAFING DISH when the bacon is crisp, put in the hver, cook on one side, turn and cook the other; dust with salt and pepper, and serve. A few tablespoonfuls of stock may be added just before serving. Cold liver may be cut into thin slices and dressed a la Newburg or as cold beef. Barbecue of Calf s Liver For six persons, purchase half a pound of calf's liver in one piece. Put it into boil- ing water; add one bay leaf, a piece of celery and one sliced onion. Cook slowly one hour. Cool; when cool, slice very thin into chips rather than large slices. Put on a dish ready for the table. By the side of the chafing dish have a bottle of sherry and one of tomato catsup ; put two tablespoonfuls of butter in the dish. When seated, light the lamp; add to the butter two tablespoonfuls of sherry and the same of catsup. When heated, add the liver, dust with salt and pepper, and stir continually until hot. Serve at once. MEATS 91 Jambolaya Yz pint of cold cooked ham, chopped fine Yz pint of cold boiled rice 2 tablespoonfuls of butter Yz cupful of stock or water I teaspoonful of onion juice I dash of pepper Put the butter in the chafing dish, add the water or stock, and then all the other ingredients. Stir until smoking hot, and serve. Barbecued Ham Cut cold boiled or baked ham into very thin slices ; cut the slices into quarters. Put two tablespoonfuls of butter, two of tomato catsup and four of sherry in the blazer. When hot, put in the ham, turn it quickly, heat and serve. VEGETABLES Mushrooms in Chafing Dish Have the mushrooms carefully washed; to each pint allow a tablespoonful of butter. Put the butter in the chafing dish. When melted, add the mushrooms, either whole or cut into slices, a tablespoonful of water, a half teaspoonful of salt. Cover the dish, and cook slowly for fiv^ minutes. While they are cooking, put a level tablespoonful of flour into a bowl; add to it gradually a half cup of milk or cream, or you may add half cream and half milk; add this to the mushrooms ; stir until they reach the boiling point, and serve at once on toast or biscuits. As some mushrooms are more watery than others, the quantity of milk may be decreased. The lepiota procera or Ameri- cana are better if they are simply cooked in butter, skin side down, until tender — about five minutes. Then add four or five table- spoonfuls of cream and a palatable seasoning of salt and pepper ; or all mushrooms may be cooked in butter and their own juices. VEGETABLES 93 Tomatoes Tomatoes may be cut into halves and cooked in butter, or they may be cut into halves, put in the chafing dish with half a cup of hot water or stock. Cover the dish and cook ten minutes. Serve with a bit of butter on each. Deviled Tomatoes Peel and cut into slices four solid, ripe tomatoes. Put into the dish two tablespoon- fuls of butter, add the tomatoes, a teaspoon- ful of salt, and dust with paprika. Cover the dish, cook for five minutes, and serve. Tomatoes in Chafing Dish Scald, peel and slice three solid toma- toes. Put two tablespoonfuls of butter in the chafing dish, and a gill of stock, in which one teaspoonful of turmeric has been mixed. Light the lamp; put the sliced tomatoes in the dish, season with salt and pepper, cover, and allow them to cook for ten minutes, then serve. 94 HOW TO USE A CHAFING DISH Creamed Corn This is another dish that is always better prepared at the table. After the soup is served, have the waitress place the chaf- ing dish and heat the corn while the meat is being carved. Throw the corn, on the cob, into boiling water early in the morn- ing, and let it come to a boil. When the corn is cold, score down with a scorer, or cut each row of grains with a knife, and press out the pulp. Put the pulp into a bowl, add a tablespoonful of butter to each dozen ears, a half teaspoonful of salt and a half cupful of good milk. Turn the mixture into the chafing dish, light the lamp, and when thoroughly heated, serve. This is better cooked over the hot water pan, and is one of the most delicious ways of serving corn. Potatoes in Cream Rub together, in the chafing dish, two tablespoonfuls of butter and two of flour; cut sufficient cold boiled potatoes (about four) into dice to make one pint; put these in a bowl at one side of the dish; also a VEGETABLES 95 pitcher containing a half pint of milk. When seated, light the lamp, stir the butter and flour for a moment, add the milk, and when steaming, add a half teaspoonful of salt, a quarter teaspoonful of pepper, and the pota- toes; when hot, serve. Turn the potatoes from bottom to top while heating, rather than stir them. Vegetable Hash Put together two or three cold boiled potatoes, chopped, a few peas or other vege- tables that may be left over from dinner, chopped if necessary. Add to them an equal quantity of chopped nuts or toasted pine nuts, and stand them aside for supper. At supper time put a half cupful of milk into the chafing dish and light the lamp. Turn into this the vegetables, stir until they are thoroughly heated, then dust over a half teaspoonful of salt, a teaspoonful of onion juice that you have prepared in the after- noon, a little pepper, and stir in a table- spoonful of butter. Serve at once. This will take the place of both meat and vegeta- 96 HOW TO USE A CHAFING DISH bles for supper, and with bread and butter, and a salad, you have an exceedingly good meal. Fricassee of Chestnuts 1 pint of chestnuts 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 3/2 pint of stock 2 yolks of eggs Yz teaspoonful of salt I saltspoonful of pepper Shell the chestnuts, blanch them and boil them until tender in salt water; drain, put them in a bowl and stand them aside. To give variety, now and then you can add a half can of mushrooms, chopped fine. At serving time put the butter and flour in the chafing dish, mix, add the stock, salt, pepper and chestnuts. When this is thoroughly heated, stir in carefully the yolks of the eggs, beaten with two tablespoonfuls of milk; dust with chopped parsley and serve at once. These are exceedingly nice, and even when you are going to serve them with broiled or panned chicken, they are better prepared in the chafing dish at the table than when served from the kitchen. VEGETABLES 97 Stewed Bananas with Rice This is rather a nice dish for the noon- day meal for children, and can easily be prepared at the table. Put four sliced bananas, with two tablespoonfuls of butter and two of sugar, into the chafing dish. Light the lamp under the hot water pan. Add the juice of two oranges. Cover the dish, and when the bananas are smoking hot, sprinkle over the cold boiled rice ; when this is hot; serve. ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES ADDITIONAL RECIPES INDEX Appetizers, 21 A Sample Menu and How to Pre- pare It, 10 Bacon, Calf's Liver and, 89 Bananas, Stewed, with Rice, 99 Barbecue of Calf's Liver, 90 Veal, 82 Barbecued Ham, 91 Beef and Vegetable Hash, 74 Curried, 72 Dried, Fricassee of, 78 Every Day, 71 Frizzled, 78 Hash, Corned, 75 Indian, 76 in Brown Sauce, 73 Minced, in Tomato Sauce, 79 Pats, 71 Thin Cold, a la Sagers, 76 Bellevue Bouillon, 23 Blanquette of Mutton, 80 Bobotee, 77 Bouillon, Bellevue, 23 Clam, 24 Breakfasts, Some Simple Chafing Dish, 16 Breasts of Birds, How to Prepare, 14 Brouilli Eggs, 49 Calf's Brains, 88 a la Vinaigrette, 89 with Mushrooms, 88 Liver and Bacon, 89 Barbecue of, 90 Canape, Caviar, 21 Canned Salmon with Sauce Sou- bise, 27 Caviar Canape, 21 Celery and Oysters, 31 Chafing Dish, The, 7 Breakfasts, 16 Dinners, 13 Chafing Dish, How to Use, 5 Mushrooms in, 92 Omelet, 52 Pepperpot, 24 To Make Toast on, 53 Tomatoes in, 93 Cheese, 53 Melted, 54 No. 2, 54 Chestnuts, Fricassee of, 96 Sweetbreads and, 85 Chicken a la Bechamel, 61 Bordelaise, 60 King, 62 Martin, 64 Alphonse, 66 Japanese Style, 65 Spanish Fashion, 63 Terrapin, 64 Chinese Eggs, 49 Clam Bouillon, 24 Cocktail, Hot Oyster, 30 Cocktails, Crab, Oyster and Lob- ster, 22 Corn, Creamed, 94 Corned Beef Hash, 75 Crab Cocktails, 22 Fricassee of, 40 Crabs, 40 a la Dewey, 40 Cream of Tomato Soup, 23 Curried Beef, 72 Curry of Lobster, 38 Oysters, Quick, 33 Deviled Oysters, 30 Tomatoes, 93 with Eggs, 46 Dinners, Some Chafing Dish, 13 Dried Beef, Fricassee of, 78 Duck, German Fashion, 68 Salmi of, 68 io8 HOW TO USE A CHAFING DISH Eggs, 4i a la Cohn, 48 Colbert, 44 and Noodles, 44 Brouilli, 49 Chinese, 49 in Tomato Sauce, 46 Japanese, 50 Poached, in White Sauce, 45 with Mushrooms, 47 Ranhoffer, 50 Scrambled, 51 with Oysters, 48 Tomatoes Deviled with, 46 with Mushrooms, 51 Every Day Beef, 71 Fillets of Sweetbreads, 83 Fish, 26 Hollandaise, 26 Fricassee of Chestnuts, 96 Crab, 40 Dried Beef, 78 Oysters, 34 Tripe, 58 Frizzled Beef, 78 Game English Fashion, 69 hJam, Barbecued, 91 Hash, Beef and Vegetable, 74 Corned Beef, 75 Vegetable, 95 Hollandaise Fish, 26 Home Suppers, 18 Hot Lobster, 39 Oyster Cocktail, 30 How to Prepare Breasts of Birds, 14 Use a Chafing Dish, 5 Indian Beef Hash, 76 Japanese Eggs, 50 Jambolaya, 91 Kedgeree, 28 Liver, Calf's, and Bacon, 89 Barbecue of, 90 Lobster, 37 a la Bechamel, 37 Newburg, 38 Cocktails, 22 Curry of, 38 Hot, 39 Luncheons or Suppers, 17 Macaroni and Oysters, 33 Meats, 71 Melted Qieese, 54 No. 2, 54 Menus, 10 Minced Beef in Tomato Sauce, 79 Mutton, 80 Mushrooms, Calf's Brains with, 88 Eggs Poached with, 47 with, 51 in Chafing Dish, 92 Sweetb'dswith Fresh, 86 Mutton, Blanquette of, 80 Minced, 80 Trinidad Fashion, 81 Omelet, Chafing Dish, 52 Puflf Ball, 52 Onion, Tripe and, 59 Oyster Cocktail, Hot, 30 Cocktails, 22 Patties, 36 Pie, Quick, 35 Oysters, 30 a la Chamberlain, 34 and Celery, 31 Macaroni, 33 Deviled, 30 Eggs Scrambled with, 48 Fricassee of, 34 Panned, 32 Quick Curry of, 33 Tripe and, 55 Panned Oysters, 82 Partridges, 70 Pats, Beef, 71 Patties, Oyster, 36 Pepperpot, Chafing Dish, 24 Philadelphia Terrapin, 43 Pie, Quick Oyster, 35 INDEX 109 Poached Eggs in White Sauce, 45 with Mushrooms, 47 Potatoes in Cream, 94 Poultry and Game, 60 Puff Ball Omelet, 52 Quick Curry of Oysters, 33 Oyster Pie, 35 Ranhoffer Eggs, 50 Rarebit, Welsh, No. 1, 53 No. 2, 54 Rice, Stewed Bananas with, 97 Tripe and, 56 Salmi of Ducic, 68 Salmon, Canned, with Sauce Sou- bise, 27 Sauce, Tomato, Eggs in, 46 Sauted Sweetbreads, 84 Scrambled Eggs, 51 with Oysters, 48 Shad Roe, 28 Shrimps with Green Peppers, 41 Simple Home Suppers, 18 Luncheons or Suppers, 17 Some Chafing Dish Dinners, 13 Simple Chafing Dish Break- fasts, 16 Soups, 23 Steak, Warmed-Over, 74 Stewed Bananas with Rice, 97 Supper, Virginia Club, 67 Suppers, Simple Home, 18 Sweetbreads a la Rorer, 86 and Chestnuts, 85 Fillets of, 83 Sauted, 84 with Fresh Mushr'ms, Terrapin, 42 Chicken, 64 Maryland Style, 42 Philadelphia, 43 The Chafing Dish, 7 Thin Cold Beef a la Sagers, 76 To make Toast on Chafing Dish, 53 Tomato Sauce, Eggs in, 46 Soup, Cream of, 23 Tomatoes, 93 Deviled, 93 with Eggs, 46 in Chafing Dish, 93 Tripe and, 57 Tripe, 55 and Onion, 59 Oysters, 55 Rice, 56 Tomatoes, 57 Fricassee of, 58 Veal, Barbecue of, 82 Vegetable Hash, 95 Vegetables, 92 Venison, 69 Virginia Club Supper, 67 Warmed=Over Steak, 74 Welsh Rarebit No. 1, 53 No. 2, 54 SOME OTHER BOOKS Published by Arnold and Company Mrs, Rorer's NEW Cook Book A big book of 731 pages, abundantly illustrated. Its bigness is no criterion of its goodness. The fact that it is the best work of the best years of Mrs. Rorer's life ; that it is a complete new book telling of the things one needs to know about cooking, living, health, and the easiest and best way of housekeeping — these are what make for goodness, and place this book far in advance of any other of a like nature. The New Cook Book covers all departments of cookery. A masterly exposition of each subject is given, followed by recipes for the proper preparation, cooking and serving of the various kinds of foods. There are over 1500 recipes in the book. The illustrations are an important feature. One set of pictures shows the proper dressing of the table during a course dinner. Then there is a complete set showing the method of carving meats, poultry, game, etc.; and many others illustrating special features of the book. Large 12mo, 731 pages, profusely and beautifully illustrated ; bound in cloth, $2.00 net ; by mail, $2.20 Mrs, Rorer*s Philadelphia Cook Book This is the standard book of Mrs. Rorer's that has been before the pubHc for a number of years. It has no connection with Mrs. Rorers New Cook Book. Each book is independent of the other, and the posses- sion of one forms no reason for doing without the other. The Philadelphia Cook Book is full of good things, and, like all of Mrs. Rorer's works, is eminently prac- tical. It is a standard of excellence, in that it is full of the brightest things in cookery; the recipes are absolutely reliable, and the general instructions to housekeepers of the most helpful and necessary character. Nearly all cook books assume some knowledge and experience on the part of those who use them, but Mrs. Rorer makes her explanations so clear, and gives such definite directions, as to quantities, that the beginner has no difficulty in successfully accomplishing all the book calls for. Then there are frequent hints as to the proper use of left-overs, how to market, and, in many ways, information is given that is alike useful to the experienced cook as to the tyro in matters culinary. The book is full of choice recipes, every one of which has been successfully tested by Mrs, Rorer and found to come out right. This alone is of incalculable benefit and ought to commend the book to the favorable consideration of every housekeeper. The use of this book in the home means better health, better living, economy in the use of food, and a consequent saving in dollars and cents. 12mo, nearly 600 pages, with portrait of author; bound in cloth, $1.00 net; by mail, $1.15 Mrs. Rorer^s Vegetable Cookery and Meat Substitutes This book has a twofold object: 1. To show the value of vegetables in their relation to diet and health, how to prepare, cook and serve them, what to eat under certain conditions of health, and thus have them perform their proper work. 2. To give to the prudent housewife a knowledge of combinations of foods in the shape of toothsome recipes to take the place of meat, or as we call them — Meat Substitutes. It goes without saying that we all know too little about the value of vegetables as food. We eat them because they are palatable, not realizing their immense importance as body builders. Here they are classified, and thus made to give us a right idea of their use. Then as to Meat Substitutes. It is not necessary to be a vegetarian to desire a change from a meat diet. There are health reasons often demanding abstention from meats; or economy may be an impelling motive; or a desire for change and variety in the daily bill of fare may be warrant enough. However we look at it here is the wonder book to point the way to better and healthier living. There is an abundance of the choicest and most palatable recipes, and they are given in such a manner, that if the directions are followed, the results are sure. You cannot make mistakes. 12mo, cloth, $1.50 net ; by mail, $1.65 Mrs, Rorer*s Every Day Menu Book In the course of her teaching and editorial work, there have come to Mrs. Rorer frequent requests for a book that will provide a daily bill of fare, one that will be at once rational, its directions easy of accom- plishment, and give an excellent variety. Hence this Menu Book. It contains a menu for every meal in the year, systematically arranged by months and days ; menus for special occasions, such as holidays, weddings, luncheons, teas, etc. ; illustrations of decorated tables for various social events, with appropriate menus; menus arranged for the seasons both as to food and decorations; a department of menus without meats. A fine volume that ought to commend itself to every housekeeper. 12ino, 300 pages, handsomely illustrated; bound in cloth $1.50 net; by mail, $1.65 Mrs. Rorer's Cakes J Icings and Fillings Every one is interested in the cake problem. There is possibly no item in the home bill of fare on which a woman prides herself as the ability to make a good cake. But how to add variety to the goodness ? Here's the book to help. Contains a large number of enticing and valuable recipes for cakes of all sorts and condi- tions. Some need filling, some need icing — well, here you have all the necessary information. Best of all, there is no fear as to results. Follow the directions and your cake is bound to come out right. 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs, Rorer*s Canning and Preserving The only book on the subject worth the name. In it Mrs. Rorer discusses at length the canning and pre- serving of fruits and vegetables, with the kindred subjects of marmalades, butters, fruit jellies and syrups, drying and pickling. The recipes are clearly and simply given. In the new edition now presented, the author has brought the book up to date, and has included many new, rare and original recipes that have been accumulating since the book was first introduced. It has always been a favorite book with the public, and now it will be doubly welcome. ^•w Edition: revised and rewritten, with the addition of much new matter 12mo, cloth, 75 cents net; by mail, 80 cents Mrs, Rorer's My Best 2^0 Recipes It would be strange indeed if, out of the multitude of recipes Mrs. Rorer has invented and used during her long career as a teacher, writer and lecturer, she did not have some that appealed to her more strongly than others. She has gathered these together, classi- fying them under their different heads. There are Best 20 Soups; Best 20 Fish Recipes; Best 20 Meats; Best 20 Salads; Best 20 Desserts; Best 20 Sauces, Vegeta- bles, Fruit Preserves, Luncheon Dishes, Ices, Summer Recipes, Left Overs, Game and Poultry, Breads and Biscuits, etc. 12mo, cloth, 75 cents net; by mail, 80 cents Mrs. Rorer*s New Salads For Dinners, Luncheons, Suppers and Receptions. With a group of Odd Salads and some Ceylon Salads. A salad made from a succulent green vegetable and French dressing, should be seen on the dinner table in every well-regulated household three hundred and sixty-five times a year. These green vegetables contain the salts necessary to the well being of our blood ; the oil is an easily-digested form of fatty matter ; the lemon juice gives us sufficient acid; therefore simple salads are exceedingly wholesome. During the summer, the dinner salad may be com- posed of any well-cooked green vegetable, served with a French dressing; string beans, cauliflower, a mixture of peas, turnips, carrots and new beets, boiled radishes, cucumbers, tomatoes, uncooked cabbage, and cooked spinach. In the winter serve celery, lettuce, endive and chicory. New Edition : revi*ed and rewritten, with the addition of much new matter 12mo, cloth, 75 cents net; by mail, 80 cents Mrs. Rorer^s Dainties Possibly no part of the daily bill of fare so taxes the ingenuity of the housewife as the dessert, that final touch to the meal that lingers in the palate like a bene- diction. We tire of constant repetitions of familiar things. We want variety. Why not have it when there are so many ways and means of gratifying our tastes. Mrs. Rorer has given here a number of choice things covering quite a range of possibilities. New Edition: revised and rewritten, with the addition of much new matter 12mo, cloth, 75 cents net; by mail, 80 cents Mrs. Rorer^s Many Ways for Cooking Eggs Did you ever reflect what an important part eggs play in our domestic economy ? When from any reason other things fail, the perplexed housewife knows she can do something to tide over her difficulties by the use of eggs. But how many know the great possibilities that lie in an Qgg — the very many ways of cooking and preparing them for the table? To many, boiled, fried, poached and scrambled form the limit of their knowl- edge. But get this book and you'll be surprised at the feast in store for you. You'll also find recipes for delectable Egg Sauces. 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs, Rorer*s Made-Over Dishes How to transform the left overs into palatable and wholesome dishes. With many new and valuable recipes. We quote from the author's introduction : "Economical marketing does not mean the purchase of inferior articles at a cheap price, but of a small quantity of the best materials found in the market; these materials to be wisely and economically used. Small quantity and no waste, just enough and not a piece too much, is a good rule to remember. In roasts and steaks, however, there will be, in spite of careful buying, bits left over, that if economically used, may be converted into palatable, sightly and wholesome dishes for the next day's lunch or supper. 12mo, cloth, 50 cents net; by mail, 55 cents Mrs, Rorer*s How to Use a Chafing Dish Of all the useful and dependable articles of food, commend us to the Sandwich. Nothing in the whole range of foods presents such a wonderful opportunity for variety. The sandwich is the handy thing for suppers, teas, social calls, school lunch baskets, picnics — but where can you not use it to advantage and enjoy- ment? In this book Mrs. Rorer has given a lot of new, original recipes, with some very odd ones. She has drawn upon her wonderful knowledge and inventive faculty and the result is a bewildering array of delect- able sandwiches. New Edition : revised and rewritten, with the addition of much new matter 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs, Rorer's Sandwiches It is wonderful the amount of pleasure and satis- faction that can be had with a Chafing Dish. Few people know how to use one successfully, although the art is easily acquired. This book, for instance, gives the proper directions for making hosts of good things, and if they are followed implicitly, the most inexperi- enced person can be sure of results. It is a handy thing in an emergency, and it forms a delightful adjunct to a supper or dinner. Guests are always interested in watching the evolution of some delectable dish, and the head of the table has a chance to show his or her §kill. New Edition : revised and rewritten, with the addition of much new matter 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs, Rorer*s Hot Weather Dishes Its name tells the whole story. It is the only book of the kind published. Hot weather seems to suspend the inventive faculty of even the best housekeepers, and at a season when the appetite needs every help and encouragement, this book will be found of the greatest use. 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs, Rorer's Home Candy Making A veritable book of sweets, full of choice recipes, with complete instructions for making the many deli- cacies that delight both young and old. It is the result of careful practice in teaching beginners how to make attractive and wholesome varieties of home-made candies. The excellence of the recipes consists in their simplicity and faithfulness to details. 12mo, cloth, 50 cents net; by mail, 55 cents Mrs, Rorer*s Bread and Bread-Making The object of this book is two-fold. First, to give in a concise and easily-managed form a set of recipes used in every household every day. Secondly, to point out the reasons why failures so often occur, even with perfect recipes, and how to guard against them. I2mo, cloth, 50 cents net ; by mail, 55 cents Mrs. Rorer's Quick Soups New Ways for Oysters These two books were written in response to requests for information on the subjects. Designed to meet the special wants of a numerous class of house- keepers who are given to entertaining, and are so often at loss to know what and how to prepare for their guests. The housekeeper will find them ver>' handy 24mo, cloth, 25 cents net : by mail, 30 cents Household Accounts A simple method of recording the daily expenses of the family. The book contains ruled pages, syste- matically and simply divided into spaces in which are kept the purchases for each day of milk, butter, eggs, meat, groceries, vegetables, etc. The daily expenses total up for the months, and the months for the year. There are other forms for recording expenses of help, light, heat and general household expenditures in table and bed linens, china and kitchen utensils, etc. Manilla boards, 25 cents net ; by mail 30 cents Cakes, Cake Decorations and Desserts By Charles H. King. The author tells his meth- ods in his own practical way. and gives abundant recipes. The book is illustrated by engravings of numerous decorated pieces, and has a silhouette chart 12mo, cloth, $1.00 net ; by mail, $1.15 APR 17 (9,p