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Recipes For Chafing Dish

QUAIL (Blazer).

Two plump quails. Two tablespoonfuls butter. One gill highly seasoned broth. One gill port or claret. One teaspoonful onion vinegar. Celery. Salt. White pepper. One tablespoonful mushroom catsup. Cut the birds open down the back. Put the butter into the chafing dish and heat until it begins to brown. Then put in the birds, cover and cook five minutes, turn and cook five minutes longer. When nicely browned on both sides add the broth, port or claret, catsup and vinegar; season with the celery, salt and pepper, and serve.

BOUILLON (Blazer).

Two teaspoonfuls of beef extract. One-half teaspoonful of onion juice. One quart of water. Salt and white pepper. Pinch of mace. Heat the water in blazer. When it boils add extract and seasoning. Serve in cups with saltines.

SALMI OF WOODCOCK (Both).

Two woodcocks. Bits of fat pork. Two minced button onions. Two pinches of cayenne pepper. Juice of two lemons. Two gills of wine. Buttered toast.

Have the birds roasted until half done. Cut in quarters. Put the bits of pork, giblets and necks of birds in the chafing dish in sufficient water to stew them. Into this gravy put the quartered birds, cover closely and cook until tender; remove and arrange neatly on the toast. Strain the gravy, return to the chafing dish, add some small pieces of butter rolled in flour, the lemon juice and wine. Boil up and pour over the salmi. WHITE SAUCE (Both).

One tablespoonful of butter. One tablespoonful of flour. One cup of milk. One-quarter teaspoonful of salt. White pepper. Melt the butter in blazer, add the flour, cook until smooth, then add the milk slowly; cook until creamy, stirring all the time; then add the salt and pepper. Thick white sauce is made by using two tablespoonfuls of flour to same quantity of milk and butter.

FROG SADDLES (Both).

Frogs' legs. Three tablespoonfuls of butter. One gill of cream. Pepper, salt and nutmeg. Melt the butter, stir the flour into it until smooth, and add the cream. Then put in the legs, seasoned with pepper, salt and nutmeg. Cover and cook twenty minutes. A little more cream may be added while cooking, if necessary.

CHICKEN CROQUETTES (Blazer).

Four cups of minced chicken. One cup of bread crumbs. Three eggs and drawn butter.

Roll chicken, bread crumbs, eggs, seasoning (and enough drawn butter to moisten) into pear-shaped balls. Dip them into beaten eggs and bread crumbs. Put into the chafing dish with enough butter to fry a nice brown. CREAMED CHICKEN (Both).

Two cups cold chicken cut into small pieces. One cup of chicken stock. One cup of milk or cream. Two tablespoonfuls of butter. One heaping tablespoonful of flour. Salt and pepper.

Cook the butter and flour together in the chafing dish. Add the stock and milk and stir until smooth. Put in the chicken, salt and pepper, and cook three minutes longer.

BLANQUETTE OF CHICKEN (Blazer).

One pint cold chicken, cut in dice or small pieces. One tablespoonful of butter. One heaping teaspoonful of flour. One-half cup of white stock. Yolks of two eggs. One-half cup of cream. Parsley. Salt. Pepper. Lemon. Nutmeg. Clove.

Stir the butter into the flour. Before it browns add the stock, stir a minute, add a little lemon juice, white pepper, salt, slight grating of nutmeg, pinch of ground clove, and cream; boil up once and add the chicken. Reduce the flame and simmer eight minutes, then add the eggs well beaten; stir in chopped parsley and serve at once. CREAM OF CLAM SOUP (Both).

Two cups of white sauce. Three cups clam broth. Salt and pepper (white).

Make the white sauce, then add the clam broth. Serve hot, with croutons.

RECHAUFFE OF TURKEY (Both).

Sauce made of a tablespoonful of butter and of flour, and one-half pint of stock made from the turkey bones. Small slices of turkey, pepper, salt, and two tablespoonfuls of sherry.

Warm the turkey in the sauce, and when it is heated through, season with the pepper, salt and sherry and cook two minutes longer. SCRAMBLED EGGS WITH TOMATO (Both).

Five eggs. One tablespoonful of butter. One-quarter cup of milk. Cupful of tomatoes. Salt and pepper.

Into the food pan (or blazer), over boiling water, put the butter, turn in the eggs, which have been beaten up with the milk. Add a cupful cf canned tomatoes, drained and chopped quite fine. Serve directly from the pan into hot plates. Chopped ham or bacon (in place of oysters or tomatoes) makes an appetizing dish.

SCRAMBLED EGGS (Both).

Five eggs. One tablespoonful of butter. One teaspoonful of salt, and a pinch of white pepper.

Beat the eggs in a bowl sufficiently to blend the whites and yolks. Melt the butter and turn in the eggs. Stir until thick and smooth. Season with the salt and white pepper.

BROWN EGGS (Both).

Three eggs. One-half teaspoonful of sauce. One-half tablespoonful of butter. One-half cup of stock or gravy. Salt and pepper. Place the butter in the food pan over boiling water and stir in the stock or gravy, eggs, little salt and pepper. Worcestershire or mushroom sauce; stir continually, and serve on strips of toast, spread with anchovy paste.

STIRRED EGGS (Blazer).

One gill of rich gravy. Five eggs. One tablespoonful of butter. One tablespoonful of minced parsley. One-half teaspoonful of salt. One-half saltspoonful white pepper.

To the melted butter add the gravy, anu when hissing hot stir in the beaten eggs until they thicken. Season and sprinkle with minced parsley. Serve on toast.

EGGS WITH CURRY (Both).

Five eggs. One gill of milk. One tablespoonful of butter. One-half teaspoonful curry powder. One-half teaspoonful of salt. One-half an onion.

Rub inside of chafing dish with the onion and put in the butter. Beat the eggs and add the curry powder dissolved in milk. Turn all into the chafing dish and stir until smooth.

EGGS WITH CHEESE (Both).

Six eggs. Three tablespoonfuls of grated cheese. One large tablespoonful of butter. One teaspoonful of onion juice or chopped onion. One saltspoonful of paprika, and a little salt.

Mix the cheese, butter, onion, paprika and salt in the hot pan, and stir until the cheese is melted. Break the eggs into a bowl, pour them into the cheese, reduce the flame of lamp, and stir until done. Stir in chopped parsley and serve with toast.

PLAIN OMELET (Blazer).

Four eggs. Four tablespoonfuls of milk. Butter the size of a walnut. Break the eggs into a bowl with the milk and whip thoroughly. Put the butter in the chafing dish, and when very hot run the eggs into it, allowing it to cook until thick. Use a thin-bladed knife to loosen it from the bottom, but do not stir it. When done, carefully roll the edges over until all rolled up. Serve on a hot plate.

CHEESE OMELET (Blazer).

Make the same as Plain Omelet, and as soon as it begins to thicken sprinkle in three tablespoonfuls of grated cheese.

CRABS A LA CREOLE (Blazer).

Four soft-shell crabs. One ounce of butter. One small onion and sweet Spanish pepper (both minced). One-half pint strained tomato pulp. One gill of chicken broth. Salt. Celery salt.

Put in the chafing dish the butter, onion and Spanish pepper, and cook five minutes, stirring well. Add the tomato, chicken broth, crabs (each cut in two), salt and celery salt. Stir well. Simmer seven minutes. LOBSTER ON TOAST (Blazer).

Three pounds of lobster. One tablespoonful of vinegar. One-half teaspoonful of salt. One tablespoonful of butter. One-half cup of hot water.

Cut the lobster into small pieces. Boil the water, vinegar, salt, three or four drops of tabasco if convenient, and butter together; add the lobster and simmer for five minutes. Serve on small squares of toast. TERRAPIN A LA PHILADELPHIA (Both).

Two eight-inch cow terrapin. Yolks of four hard-boiled eggs. Onefourth pound of butter. One-half pint of cream. One-half gill of good sherry.

Prepare the terrapin by plunging them into boiling water. Boil fifteen minutes. Take them out, when cool rub off the skin from the legs, pry the shells apart, and cut away the meat from the shells. Rub together, to a paste, the yolks of the hard-boiled eggs and the butter. Gradually add to this (stirring constantly) the cream. Whisk into it the sherry. Pour this mixture into the chafing dish. Stir while it is warming; add the terrapin when quite hot. Simmer all together for a few moments and serve.

PIGS IN BLANKETS (Blazer).

One pint oysters. One-half pound nice bacon. Toast.

Drain and wipe nice, large oysters. Cut bacon in thin slices, and put one oyster in each slice of bacon, fastening together with toothpicks. Cook in hot blazer until bacon is crisp, and serve on round pieces of toast. CREAM OF TOMATO SOUP (Both).

Two cups of white sauce. One quart of tomato juice. One teaspoonful of butter. Salt. A little paprika.

Make a white sauce, add the tomato juice and seasoning. Serve hot with croutons or saltines.

PAN ROAST (Blazer).

One dozen large oysters. One-half pint of oyster liquor. One tablespoonful of butter. Salt and pepper. Melt the butter in the chafing dish, and as it creams add the oysters, liquor, salt and pepper. Cover and cook about two minutes. Put six of the oysters on a thin slice of toast, with sufficient liquor to moisten the toast, and serve.

STEWED SOFT CLAMS (Blazer).

One-half dozen large soft clams. One teaspoonful of butter. One-half pint of boiled milk. One spoonful of cracker dust. Salt and a dash of cayenne pepper.

Trim the rough parts from the clams. Put the butter in the chafing dish and when quite hot add the boiled milk, cracker dust, salt and pepper. Simmer three minutes.

STEWED OYSTERS (Both).

Two dozen good-sized oysters. One and one-half pints of milk. Butter the size of a walnut. One-half teaspoonful of salt and dash of white pepper.

Boil the milk in the chafing dish. Add the oysters, butter, salt and pepper. Allow it to just come to a boil, then serve. Above is sufficient for four.

CREAMED OYSTERS (Both).

One pint of milk. One-half tablespoonful of butter. One-half tablespoonful of flour. One-half teaspoonful of salt. One pint of oysters. Clove. Nutmeg.

When the milk boils, stir into it the butter, into which the flour has been rubbed; season with clove and a slight grating of nutmeg, and salt; when creamy, add the oysters without their liquor; allow them to be just heated through, and serve on thin strips of buttered toast. BROOK TROUT (Blazer).

Brook trout. Two tablespoonfuls of butter. Flour. Lemon. Clean the fish carefully and dredge with flour. Put the butter in the chafing dish, and when hot lay in the trout and fry to a nice brown. nice brown.

Serve as soon as done, with sprigs of green or slices of lemon as a garniture. No salt will be needed when fried in butter.

SARDINES ON TOAST (Both).

One dozen sardines. One tablespoonful of butter. Two teaspoonfuls of anchovy paste. One tablespoonful of Sauterne and a little tabasco. Drain and remove the skins of the sardines; put in the butter, anchovy paste, tabasco and Sauterne; lay in the sardines carefully, and when well heated through, serve each on a tiny strip of toast. SMELTS (Blazer).

Smelts. One-half cup of flour. One-half cup of Indian meal. One ounce of butter. of butter.

Carefully open the smelts at the gills, drawing each one between your finger and thumb, beginning at the tail. Wash, then drain them in a colander.

Salt the fish and roll them in the flour and meal. Put the butter in the chafing dish, and when hot drop in the smelts and fry brown. Do not put in too many at a time or they will not crisp well. LOBSTER PATTIES (Both).

The tail part of two boiled lobsters cut into small pieces and seasoned well with salt and pepper and a little lemon juice. One pint of milk. One tablespoonful of flour. One large tablespoonful of butter. In the chafing dish boil a pint of milk. Dissolve the flour in cold milk and add to the hot milk. When thick stir in gradually the butter, and allow it to become quite thick. Stir the lobster into the sauce, and when it has become hot, serve by filling the previously heated shells with the mixture CURRIED LOBSTER (Blazer).

A pint each of lobster and weak soup stock. One teaspoonful finely minced onion. Two teaspoonfuls curry powder. One coffeespoonful of salt.

Brown the onion in butter. Add the curry powder, stock and salt, and boil them together for five minutes. Then put in the lobster and serve as soon as heated through. Boiled rice should be served with this. LOBSTER A LA NEWBURG (Both).

Meat of a boiled lobster cut into large dice. Good-sized lump of butter. One gill of sherry. One pint of cream. Yolks of two eggs. Glass of Sauterne.

Pot the lobster in the chafing dish with a good-sized lump of butter and stir gently until the butter is melted and the lobster heated through. Mix the sherry with the cream and yolks of eggs, first blending the latter with enough cream to make them as thick as a mayonnaise. Pour the mixture into the dish, over the lobster. Let it simmer a moment, then pour the Sauterne over the whole and serve hot.

SALT CODFISH (Both).

One-half pint desiccated codfish. Two tablespoonfuls of butter. One tablespoonful of flour. One gill of cream and a little pepper. Put the butter into the chafing dish. When melted add the flour, stirring constantly. Then put in the codfish, which has been previously soaked for an hour in tepid water. Add the cream and a little pepper. Let all simmer ten minutes, stirring constantly.

CHICKEN HALIBUT (Both).

One cupful of cold boiled halibut. Two hard-boiled eggs. One cup and a half of milk. Butter size of an egg. Crumbs of four crackers. Catsup. Salt. Pepper.

Shred the halibut with a fork; put the milk into the food pan with hot water below, and let it come to a boil; add butter, catsup, salt and pepper, then the cracker crumbs and lastly the halibut. Let it cook five minutes, then add the eggs chopped fine, and serve on a hot platter with bits of buttered toast.

GRILLED SWEET POTATOES (Blazer).

Sweet potatoes. Butter.

Cut cold boiled sweet potatoes in large thin slices, and brown on each side in butter, on the hot pan, over the open flame. LYONNAISE POTATOES (Blazer).

One tablespoonful of butter. One onion chopped fine. Twelve cold boiled potatoes, cut into dice. Parsley. Salt. Pepper. To the butter and onion add the potatoes, and stir quickly over the open flame for five minutes, taking care they do not stick to the pan; season with salt and pepper, add chopped parsley, drain and serve. CREAMED POTATOES (Both).

One pint of cold potatoes cut in cubes or thin slices. Milk. One table. spoonful of butter. One-half teaspoonful of pepper. Chopped parsley. Put the potatoes in the chafing dish and cover with milk, and cook until the milk is absorbed. Then add the butter, salt, pepper and parsley. Stir a few moments and serve.

POTATOES, SAUTÉ (Blazer).

Several new potatoes cut in thin slices. Two tablespoonfuls of butter. Melt the butter in the chafing dish, and when very hot put in the potatoes and cook them to a light brown. Chicken fat or drippings may be used instead of butter.

LAMB OR MUTTON CURRY (Both).

One-half cup of butter. One-half teaspoonful of onion juice. One pint of lamb cut in dice. One-half teaspoonful of curry powder. One-half cup of milk or cream. Salt and pepper.

Brown together in the hot pan the butter, onion, pepper and salt; stir in the lamb and curry powder; stir well and add the cream; boil and serve with rice if possible.

LAMB WITH TOMATO (Both).

One pint of lamb stock. One-half pint of canned tomato, chopped fine. One pint of cold lamb, cut in dice. One tablespoonful of butter. One teaspoonful of onion juice. White pepper and salt.

Boil the stock, then add the butter, tabasco if convenient, pepper, salt, onion and tomato; boil and then put in the lamb, and simmer a few minutes.

LAMB CHOPS (Blazer).

Small lamb chops. Butter. Salt.

Rub inside of chafing dish with butter. Let it get very hot, so it will at once sear the chops and prevent the escape of the juices. Turn them often while cooking.

FRICASSEE OF DRIED BEEF (Both).

One cup of beef finely chopped. One tablespoonful of butter. Two eggs. One-half pint of milk.

Melt the butter in the milk. Add the beef, and cook five minutes, then put in the beaten eggs, slowly, and stir until the sauce is thick. Serve on toast.

DRIED BEEF (Both).

One-half pound of dried beef. Two tablespoonfuls of butter. One-half pint of milk. One tablespoonful of flour. One egg.

Put the butter in the chafing dish and add the beef. Fry until brown, then add the milk. Cream the flour with a little cold milk, then stir it in. Add one egg. Serve on toast.

CALF'S LIVER AND BACON (Blazer).

Bacon. Liver. Flour and pepper.

The bacon and liver should be cut in thin slices. Put the bacon into the chafing dish. When the fat is cooked out draw the bacon to one side. After rolling in flour and peppering, put in the liver and cook until brown and tender, turning often. Serve a slice of bacon with each piece of liver. DEVILED MEAT (Blazer).

Cold rare beef, or underdone mutton, or wings, drumsticks and sidebones of roast turkey, or large chicken may be used. One tablespoonful of butter. One teaspoonful of vinegar and one of Worcestershire sauce. One-half teaspoonful of made mustard, and a pinch of cayenne. Make a sauce of the butter, vinegar, Worcestershire sauce, mustard and cayenne. Mix these thoroughly. Make cuts in the meat with a knife and rub this sauce into them. Rub the chafing dish with a little butter, heat it and grill the meat. Serve hot.

ROAST BEEF CHAUFFE (Both).

Small slices of cold roast beef. One tablespoonful of butter. Three tablespoonfuls of jelly, a dash of cayenne or paprika, a little salt, and glass of sherry or Madeira.

Put the butter into the chafing dish, and when melted add the jelly, cayenne or paprika, salt and sherry or Madeira. Then add the beef, and serve when smoking hot.

VEAL WITH ASPARAGUS TIPS (Both).

Two cups very tender veal, roast or stewed. One cup of cooked asparagus tips. One tablespoonful of butter. Yolks of two hard-boiled eggs. One-half pint of milk. Salt. White pepper.

Rub the yolks and butter to a paste, and heat it with the milk in the chafing dish, stirring until thoroughly blended. Put in the veal and asparagus, with salt and pepper, and cook five minutes. BROILED SWEETBREADS (Blazer).

One pair sweetbreads. One tablespoonful butter. Salt and white pepper.

Parboil sweetbreads which have stood one hour in ice water. Cut them lengthwise, trim, sprinkle with salt and pepper, dip in melted butter, lay in hot blazer; cook a delicate brown.

SWEETBREADS WITH PEAS (Both)...

Can of peas. Three small sweetbreads. One teaspoonful of butter. One-half pint of stock broth. Celery leaf. Salt. White pepper. Onehalf teaspoonful brown flour. Stand the sweetbreads in cold water for an hour; then parboil and remove rough edges, membranes, sinews, etc. Put in cold water and keep on ice until wanted. Put into the chafing dish the butter and the sweetbreads. When the butter has been absorbed add one-half pint of stock and the celery leaf, chopped fine, the salt, pepper and browned flour. Turn the sweetbreads. When the same is reduced one-half it is ready. When cooking, open a can of green peas. Warm thoroughly in the chafing dish. Put in salt, pepper, and a tablespoonful of butter. Serve peas and sweetbreads together.

MUSHROOMS WITH BACON (Blazer).

One-half dozen slices nice English bacon. Mushrooms-as many as you like.

The bacon should be streaked with lean and fried in the usual way. Just before it is done add mushrooms annd fry them slowly. Serve hot as possible.

WELSH RAREBIT (Both).

One pound of chopped American cheese. One-half glass of ale. Yolk of an egg. One teaspoonful of dry mustard. One teaspoonful of Worcestershire sauce and butter, a dash of red and one or two of black pepper, and perhaps a few drops of tabasco. If the cheese is fresh, salt the above.

Into the chafing dish put a few small lumps of butter. After it has simmered a bit put in the cheese. Stir constantly, and gradually add the ale. When the cheese and ale are well blended stir in above condiments prepared as follows: To the yolk of the egg broken into a cup, add the dry mustard and Worcestershire sauce, red and black pepper and tabasco. Let it have one more heating and pour over toast or toasted biscuit. WELSH RAREBIT (Both). (Without Ale.) One cup of hot milk. One-quarter pound cheese (grated). One-half teaspoonful salt. One-quarter teaspoonful mustard. One teaspoonful flour. One teaspoonful butter. One egg. Dash of cayenne. Put the milk to heat. Mix the grated cheese, flour, mustard, salt, cayenne and egg (well beaten) in blazer, add milk when hot, a little at a time, to the mixture, stirring all the time. Cook until smooth and creamy. Take from heat and add butter, stirring well. Serve hot on slices of toast. The milk should be added slowly.

PINOU-CHI (Candy) (Blazer).

Two pounds brown sugar. One teaspoonful butter. One teaspoonful vanilla. One cup milk. One cup chopped walnut meats. Boil the sugar, butter and milk about fifteen minutes, stirring most of the time. Then remove from heat, and add the vanilla and walnut meats. Beat five minutes, then spread in buttered pan. Cut in squares. FUDGE (Candy) (Blazer).

Two cups granulated sugar. Two squares Baker's chocolate. One-half cup milk. One teaspoonful vanilla. Butter size of English walnut. Boil nine minutes, then remove from heat and beat five minutes. Spread on buttered pan or plate. Cut in squares.

SALTED ALMONDS (Blazer).

Half pound of almonds. Tablespoonful butter or olive oil. Salt. Shell, blanch and dry the almonds. Heat the butter or oil in the chafing dish, then add the almonds. Cook to a delicate brown. Shake the dish constantly and stir often to keep from burning. Drain the almonds and dry on soft paper, and then sprinkle with fine salt. HAMBURG STEAK (Blazer).

One-half pound round steak. One-half teaspoonful butter. Salt, pepper and toast.

Scrape with a sharp knife the steak, press the pulp removed into small round cakes, season with salt and pepper. Just smear the blazer with butter, then put in the cakes of meat, turning quickly. Cook until a delicate brown. Serve on round slices of toast with small piece of butter on each.

BEEF BROTH (Blazer).

One pound round steak.

Scrape the pulp from beef, or chop beef until very fine, put in saucepan with just enough water to cover, let come to boiling slowly, then simmer fifteen minutes (half an hour if possible), strain, remove fat with a sheet of paper, salt and serve hot in cup.

FLOUR GRUEL (Blazer). 4 One tablespoonful flour. One saltspoonful salt. One teaspoonful sugar. One cup boiling water. One cup milk. A little nutmeg or cinnamon. Mix flour, salt and sugar with a little cold water, then add boiling water and simmer twenty minutes. Add milk and flavoring. Serve hot. CHAPTER XXII.