(French fashion.)
Remove the skins and tails from about a dozen sardines and heat them in the oven. Heat some butter or oil in the blazer of one chafing-dish, and in it sauté some bits of bread of suitable shape to serve under the sardines. Put in the blazer ofanother chafing-dish, over hot water, the well-beaten yolks of four eggs, one teaspoonful, each, of tarragon vinegar, cider vinegar and made mustard, one-fourth a teaspoonful of salt and one tablespoonful of butter. Stir the sauce until it is quite thick, then serve the sardines on the bread with the sauce poured over them. Olives are agreeable with this dish.
Butter Balls, with Utensils for Chafing-Dish.Butter Balls, with Utensils for Chafing-Dish.
Moulded Halibut with Creamed Peas.Moulded Halibut with Creamed Peas.
Two chafing-dishes will be requisite for preparing this delicious luncheon dish.
Have ready one pound of raw halibut chopped very fine; beat the yolk of an egg, add to it one teaspoonful and a fourth of salt, one-fourth a teaspoonful of white pepper and a few grains of cayenne or paprica. Blend a teaspoonful of cornstarch with a little milk; then add milk to make two-thirds a cup, stir gradually into the egg and seasonings, and then very slowly into the fish. Lastly, fold into the mixture one-third a cup of thick cream, beaten until stiff. Butter dariole moulds thoroughly, arrange a circle of cooked peas around the bottom of each mould, and fill with the fish preparation two-thirds full. Set into the blazer, surrounded with boiling water; after the water is again boiling, turn down the flame so that the water will barely quiver, and let cook about twenty minutes. Prepare, in the mean time, in the second blazer, creamed peas. Turn the fish from the moulds and surround with the
Have ready one can of peas, drained, rinsed, covered with boiling water and drained again. Melt two tablespoonfuls of butter; add one tablespoonful of flour with one teaspoonful of sugar and half a teaspoonful of salt; add the peas and one-third a cup of milk, stir, and let cook until the liquid begins to bubble.
Scald one quart of milk, with half an onion and a stalk of celery; strain into a pitcher and keep hot if convenient. Add to the remnants of cold boiled white fish enough canned salmon to make two cups; chop fine and rub through a purée sieve. Cook together in the blazer two tablespoonfuls of butter, three of flour, one teaspoonful of salt and a dash of pepper. Add the milk gradually, and, when all is added and the contents of the blazer are boiling, put a few spoonfuls of the sauce into the fish and beat until smooth; add more sauce, and, when well diluted and smooth, turn the whole into the blazer. Stir, and let cook until very hot; then serve with crackers, split, buttered, and browned in the oven. These proportions give three pints of soup. Vegetable purées may be prepared in the same way.
Sauté one clove of garlic and half an onion, grated or chopped fine, in three tablespoonfuls ofbutter; add two tablespoonfuls of flour, one-fourth a teaspoonful of paprica and one pimento, chopped fine; also, add one cup of tomato pulp, and, when the sauce boils, half a pound of "hatcheled" codfish, or any salt codfish picked into small pieces and freshened in one quart of cold water. Serve, while hot, with brownbread sandwiches, and pickles or pim-olas.
Pick enough salt codfish into bits to make one cup. Let stand in cold water about half an hour. Make one cup of cream sauce, using one tablespoonful and a half of flour, two tablespoonfuls of butter and one cup of cream; remove all the water from the fish by wringing in a cheese-cloth, add the fish to the sauce, and, when heated, stir in a lightly beaten egg. Serve upon rounds of toast, with olives, or plain lettuce, or tomato salad.
Ingredients.
Method.—Melt the butter in the blazer and toss about in it the macaroni and fish; add the seasonings and the tomato purée, which should be well reduced. Serve when thoroughly heated.
Ingredients.
Method.—Marinate the fish while hot with salt, pepper, oil and lemon juice, adding, also, a few drops of onion juice, if desired. At serving-time make a sauce of the butter, flour, salt, paprica, stock and cream; add the paste and the fish, and, when the fish is thoroughly heated, turn down the flame of the lamp or set the blazer into hot water. Sprinkle with the parsley and serve.
Melt two tablespoonfuls of butter in the blazer; add two tablespoonfuls of flour and a dash of paprica, and stir until smooth and browned a little; then add half a cup of stock and half a cup of sherry; stir until thickened, then let simmer a few minutes, and add nearly a cup of sardines, from which the bones and skin have been removed and the flesh separated into small pieces. Let stand until very hot.
You must eat no cheese . . . it breeds melancholy.—B. Jonson.Art thou come? Why my cheese, my digestion!—Troilus and Cressida.
Cheese is probably the most popular article served from the chafing-dish. What possessor of a chafing-dish has not concocted a rarebit—and the best one ever made? Were you ever present when the process of evolving a rarebit was in progress and half the guests were not disappointed in the seasoning? For perfection in this toothsome dish, mustard is demanded by some; by others the use of this biting condiment is considered a lapse in culinary taste. The consensus of opinion, however, is in favor of paprica; and, theoretically, Mattieu Williams considers bicarbonate of soda to be demanded, not for the sake of seasoning, but as an aid to digestion.
As regards the digestibility of cheese, and, consequently, its adaptability to midnight suppers, opinions differ widely. Dr. Hoy, an excellent authority on diet, calls cheese a concentrated meat, a tissue builder,—but not itself a tissue, and so without waste elements,—a condensed, compactfood product, and indigestible on account of its very compactness. Still, when the caseine, or curd, is softened and broken up by the addition of liquid and gentle heat, it is rendered more digestible; and cheese so prepared may be for some, if taken with no other nitrogenous food, an acceptable and easily digested article of diet.
Ingredients.
Method.—Melt the butter, add the cheese and seasonings, and stir until melted; then add the eggs, diluted with the cream, and stir until smooth and slightly thickened.Do not allow the mixture to boilat any time in the cooking; if necessary, cook over hot water. Serve on thin crackers, hot shredded-wheat or granose biscuit, or on bread toasted on but one side, placing the rarebit on the untoasted side.
Ingredients.
Method.—Melt the butter; add to it the cream in which the cornstarch has been stirred. Let cooktwo minutes, and add the cheese broken into bits. Stir until the cheese is melted and the mixture perfectly smooth. Add the salt, mustard and paprica, and serve at once as above.
Ingredients.
Method.—Put the butter into the chafing-dish (using the bath); when melted, add the cheese and ale. Mix the salt, mustard and cayenne, add the egg, and beat thoroughly. When the cheese is melted, add the egg mixture and let cook until it thickens. Serve as before.
Marinate a cup of cooked halibut, flaked, with one tablespoonful of olive oil, a few drops of onion juice, one tablespoonful of lemon juice, one-fourth a teaspoonful of salt and a dash of paprica. Make a sauce of two tablespoonfuls, each, of butter and flour, one-fourth a teaspoonful of salt and half a cup, each, of chicken stock and cream. Add two-thirds a cup of grated cheese and the halibut. Serve, as soon as the fish is hot and the cheese melted, on the untoasted side of bread toasted on one side.
Clean and remove the hard muscles from half a pint of oysters; parboil the oysters in the chafing-dish in their own liquor until their edges curl, then remove to a hot bowl. Put one tablespoonful of butter, half a pound of cheese broken in small bits, one-fourth a teaspoonful, each, of salt and mustard and a few grains of cayenne into the chafing-dish. While the cheese is melting, beat two eggs slightly, and add to them the oyster liquor; mix this gradually with the melted cheese, add the oysters, and turn at once over hot toast.
Melt two tablespoonfuls of butter, add half a pound of fresh cheese, grated or broken into bits, and stir constantly while it melts; then add gradually the beaten yolk of an egg, diluted with two-thirds a cup of cream. Stir until smooth and slightly thickened; season with a scant half a teaspoonful of paprica, one-fourth a teaspoonful of salt and a few drops of tabasco sauce. Have ready a box of sardines, drained, broiled carefully and laid on the untoasted side of bread toasted on one side; pour the rarebit over the sardines and serve at once.
Prepare a rarebit in one chafing-dish; break some eggs into the blazer of another containing salted water just "off the boil." When the eggsare poached and the rarebit ready, place an egg above the rarebit on each slice of toast.
Yorkshire Rarebit.YorkshireRarebit.
Curried Eggs.Curried Eggs.
Seepage 191
Add two slices of broiled or fried bacon to each service of golden buck.
Melt a tablespoonful of butter in the blazer, turning it about so as to butter the surface thoroughly. Put in half a pound of mild cheese, grated, and stir until the cheese is melted; then add the yolks of three eggs, beaten and diluted with a tablespoonful of anchovy sauce, a teaspoonful of made mustard, two tablespoonfuls of lemon juice or vinegar and one-fourth a teaspoonful of paprica. Stir until smooth. Serve upon the untoasted side of sippets of bread toasted on one side.
Ingredients.
Method.—Sift the soda, mustard and cayenne into the flour and cook in the butter until frothy, then add the milk gradually; when the sauce boils, after all the milk has been added, put theblazer into the bath, add the crumbs and cheese, and cook and stir until the cheese is melted and the mixture becomes smooth; add the eggs, beaten until light, and serve at once.
Ingredients.
Method.—Melt the butter, add the cheese, and stir while melting; then add the bread crumbs, which have been soaked in the milk and the egg lightly beaten.
New-laid eggs, with Baucis' busy careTurned by a gentle fire, and roasted rare.—Dryden.
Beat six eggs until whites and yolks are well mixed; add half a teaspoonful of salt, a dash of paprica and six tablespoonfuls of milk or cream. Melt two tablespoonsful of butter in the blazer, pour in the egg mixture, and stir and scrape from the blazer as it thickens. Just before it comes to the proper consistency, sprinkle in half a cup of grated Parmesan cheese, still stirring as before, and turn down the flame or set the blazer into the bath. American dairy cheese may be used instead of the Parmesan.
Cook half a cup of smoked salmon, cut into thin strips, in a tablespoonful of butter three or four minutes; then add to the eggs just before the cooking is finished.
Heat one can of pimentos (sweet red peppers) in boiling salted water; drain, and serve on roundsof buttered toast the pimentos filled with eggs scrambled with mushrooms or truffles. Pour around the pimentos a pint of well-seasoned brown sauce, to which one-third a cup of madeira has been added.
Cut half a pound of dried beef, sliced thin, into short match-like strips, cover with boiling water, drain at once, and add six eggs, beaten slightly, and one-fourth a cup of milk. Put two tablespoonfuls of butter into the blazer; when hot add the eggs and other ingredients, and stir and cook until the eggs are set.
Have ready a pint of tomato pulp, from which the seeds have been removed, seasoned with onion, celery or parsley, and sweet herbs. Put a generous tablespoonful of butter into the blazer; add the tomato, and, when hot, six eggs, slightly beaten, half a teaspoonful of salt and half a saltspoonful of pepper. Stir until the contents are of a creamy consistency. Serve with brownbread toast.
Ingredients.
Method.—Cook the mushrooms in the tomato sauce until tender; add the seasoning and theeggs, which have been broken into a bowl. Lift the whites carefully with a silver or wooden fork while cooking, until they are set; then prick the yolks and let them mix with the tomato, whites of the eggs and mushrooms. Serve quite soft on toast.
Make a cup of white sauce; add one tablespoonful of essence of anchovies and five hard-boiled eggs cut into quarters lengthwise.
Ingredients.
Method.—Melt the butter in the blazer and sauté in it the sliced mushrooms; add the milk and spaghetti, and, when heated thoroughly, put the blazer in the bath and add the beaten eggs. Stir and cook until the eggs have thickened; then add the parsley and seasoning, and serve at once.
Butter thickly the inner sides of as many dariole moulds as there are individuals to serve. Then sprinkle them thickly with fine-chopped parsley, ham or tongue. Break an egg into each mould,taking care not to break the yolk; sprinkle over the tops a little salt and pepper, and set in the blazer surrounded by hot water to two-thirds the height of the moulds. If, after a time, the water boils, even with the lamp turned low, put the blazer into the bath and continue cooking, until the eggs are set. The eggs should be covered while cooking. When cooked, turn from the moulds and serve with a purée of tomatoes. Half a cup of sliced mushrooms added to the purée improves this dish.
(See cut facingpage 186.)
Ingredients.
Method.—Cook the onion in the butter a few minutes, then remove it and add the flour and curry powder; when frothy add the milk and stock. As soon as the boiling-point is reached, set the blazer into the hot-water pan and add the eggs cut in quarters. Season with salt and serve on sippets of toast.
Light meats, fish, oysters and lobsters may be prepared in the same way, omitting the half-cupof milk in the case of oysters. Chickens' livers may also be prepared by the same recipe, in which case the livers should have been cooked previously. Or they may be sautéd in a little hot butter in one dish, while the sauce is made in another.
Butter four or five shirring-dishes. To half a cup of grated bread crumbs and half a cup of chopped chicken or ham add enough cream to mix to a smooth, moist consistency, like butter. Season to taste with salt and pepper. Put a tablespoonful of the mixture into each dish, break in an egg, season with a dash of salt and pepper, cover with more of the mixture, and cook in the same manner as eggs à la Parisienne. Serve in the cups.
(Creole style.)
Have prepared on a hot serving-dish a can of tomatoes, stewed until they are reduced to a scant pint, and upon the tomatoes rounds of buttered toast for each egg to be served. Break some eggs, one by one, into a cup, and turn them into the blazer two-thirds filled with hot water; turn the flame low and put on the chafing-dish cover; if the water boils, turn down the flame. When the eggs are nicely poached, remove with a skimmer to the toast. Pour out the water and melt in the blazer, browning if desired, two tablespoonfuls of butter; add one tablespoonful of lemon juice; heatto the boiling-point, dust the eggs with salt and pepper, pour over the sauce, and serve.
Have ready, cooked beforehand, four hard-boiled eggs; cut them carefully into halves lengthwise, remove the yolks, and press them through a small sieve. Soak two anchovies, then dry and remove the bones and chop them with two or three cold cooked mushrooms and half a teaspoonful of capers; mix in the sifted yolks, add a seasoning of salt, pepper and paprica, and one teaspoonful of tarragon vinegar. This work may be done some hours before the time of serving. Have a little oil or clarified butter in the blazer, and sauté in it some rounds of bread—one for each half of an egg. When the bread is of good color on one side, turn it and place half an egg—the space from which the yolk was taken being filled with the anchovy mixture—on the bread; cover the blazer, and, when the second side of the bread is browned nicely and the egg hot, serve at once.
Ingredients.
Method.—Cut the asparagus in pieces of the size of a pea and cook until tender. In cooking,reserve the tips until the other pieces are partially cooked, or, being more tender, they will become broken while the others are still uncooked. Make a sauce of the butter, flour, salt, paprica, and water in which the asparagus was cooked, or use half a cup of cream in the place of part of the asparagus liquor. When the sauce boils, add the asparagus and mix lightly with the sauce; break the eggs, one after another, into a cup and slide them carefully on to the top of the asparagus. Season with a sprinkling of salt and pepper, and, if desired, a grating of nutmeg. Set the blazer into the bath and put on the cover. When the eggs are nicely poached, remove the eggs, with the asparagus below, on to rounds of toasted and buttered bread.
Prepare in the same manner, using for one cup of chopped spinach one-third the quantity of sauce given above. If convenient, the eggs may be poached in a second dish, and in milk, water or stock.
(Italian Style.)
Cut six cold, hard-boiled eggs into eighths lengthwise; add these, with a cup of cooked macaroni and half a cup of grated Parmesan cheese, to two cups of white sauce, at the boiling-point, in the blazer. Set over hot water, add a teaspoonful of onion juice, a teaspoonful of chopped parsley, salt and anchovy essence to taste, and serve very hot.
Although the cheer be poor,'Twill fill your stomachs.—Titus Andronicus.
Have ready one-fourth a pound of macaroni, cooked until tender, but not broken, in boiling salted water, and then drained, and rinsed in cold water.
Make a sauce of two tablespoonfuls of butter, one tablespoonful of flour, one-fourth a teaspoonful, each, of salt and paprica, half a cup of well-seasoned stock and half a cup of well-reduced tomato pulp. Add the drained macaroni and stir occasionally, while it becomes thoroughly heated, then add one-fourth a cup of grated Parmesan cheese. Lift the macaroni with a fork and spoon so as to mix thoroughly with the cheese, and serve at once.
Strain the tomatoes through a sieve sufficiently fine to keep back the seeds, and cook the pulp, very slowly, until reduced to at least half its bulk. A more hearty dish may be served by adding, just before the cheese, three-fourths a cup of coldtongue cut in thin slices and then stamped into small fanciful shapes with a French cutter; or the tongue may be cut simply in small cubes.
Scrape the scales from the stalks of asparagus and cut the tender portions into pieces one-fourth an inch long. Cook in boiling salted water until tender; drain, and keep the peas hot. For three cups of peas make one cup of drawn-butter sauce, using as liquid the water in which the asparagus was cooked, or white stock. Add the peas to the sauce; beat the yolks of two eggs, add half a cup of cream, and stir into the sauce and peas; add, also, one tablespoonful of butter. Serve on croutons of fried bread, or in cases made of shredded-wheat biscuit.
Soak one pair of sweetbreads in cold water; cover with boiling salted water and let boil three minutes, then simmer twenty minutes; cool, and cut in small cubes. Sauté in two tablespoonfuls of hot butter sufficient mushroom caps, peeled and broken into pieces, to make with the sweetbreads two cups and a half. Make a sauce in the blazer, using one-fourth a cup, each, of butter and flour, one cup of chicken stock and half a cup of cream; add the sweetbreads and mushrooms, one tablespoonful of lemon juice, and, if desired, the yolks of two eggs, beaten and diluted with one-fourth acup of cream or sherry. Serve on toast, in patty cases, or in cases of shredded-wheat biscuit.
(See cut facingpage 198.)
Peel the caps of fresh mushrooms; wrap each mushroom in a slice of bacon, pinning the bacon around the mushroom with a wooden toothpick. Sauté in a hot blazer and serve on toast. These are particularly good, cooked in a hot oven in a double broiler resting over a baking-pan.
Wipe carefully half a pound of mushrooms; peel the caps and break them in pieces. Reserve the stems for another dish. Melt three tablespoonfuls of butter in the blazer and in it sauté the mushrooms; dust with salt and pepper, add two tablespoonfuls of flour, and, when cooked in the butter, one cup of cream, gradually; stir until the sauce boils, let simmer a few minutes, then serve with toast or crackers.
(Mrs. E. M. Lucas.)
Put one-fourth a cup of butter and half a cup of sifted bread crumbs into the blazer and light the lamp; when the crumbs are well moistened with the butter, add a teaspoonful of fine-minced parsley, one pint of cooked artichokes cut into small cubes, half a teaspoonful of salt, a dash of cayenne and half a pint of rich, sweet cream. Let boil up once and put out the flame; add a teaspoonful of lemon juice and half a teaspoonful of the grated rind of a lemon (or omit the grated rind); stir well and serve at once.
Mushroom Cromeskies.Mushroom Cromeskies.
(Ready for cooking.)
Seepage 197
Prune Toast.Prune Toast.
Seepage 217
Heat three tablespoonfuls of butter or oil in the blazer. Cut the puff-balls in slices half an inch in thickness, season with salt and pepper, dip in egg and bread crumbs, and sauté in the blazer to a golden brown.
(Italian style.)
Put one tablespoonful of butter and one teaspoonful of lemon juice into the blazer; add a dozen peeled mushrooms, broken into pieces and blanched, and cook slowly, covered, five or six minutes. Then add one cup and one-fourth of milk, and, when scalded, stir in two tablespoonfuls, each, of butter and flour, creamed together. When the sauce boils, add one-fourth a pound of macaroni, cooked and blanched in the usual manner; heat over hot water, and, just before serving, add one-fourth a cup of grated cheese.
Rinse, drain, and rinse again in boiling water one can of peas. Add two tablespoonfuls of butter, one teaspoonful of sugar, half a teaspoonful of salt and a dash of pepper. Beat the yolk of anegg, dilute with four tablespoonfuls of cream, and stir into the peas. Serve as soon as the egg thickens slightly.
Make a sauce of one-fourth a cup, each, of butter and flour, one tablespoonful of curry powder, half a teaspoonful of salt, a dash of pepper and a pint of milk; add half a teaspoonful of onion juice, one cup of cooked peas, half a cup, each, of potato balls, turnips cut into cubes or fanciful shapes, and carrots cut into straws.
Ingredients.
Method.—Heat the milk and potatoes in the blazer over hot water. Cream the butter and add the yolks of the eggs, beating them in well; add the parsley and seasonings, mix thoroughly, and, when the potatoes are hot and have absorbed part of the milk, stir the egg and butter into them; add the lemon juice and serve at once.
Butter the blazer and put into it about three cups of cold chopped potato, salted during thechopping. Pour over the potato a little hot stock, or water, and scatter some bits of butter over the top. Cover, and cook slowly, without stirring or browning, until thoroughly heated.
Melt three tablespoonfuls of butter in the blazer; add a fine-sliced onion and sauté to a delicate brown; add a quart of string beans, cooked, a dash of pepper, a grating of nutmeg and a little salt; heat thoroughly, tossing the beans occasionally; add a teaspoonful of chopped parsley, a tablespoonful of lemon juice and another tablespoonful of butter, in bits, and serve at once.
Ingredients.
Method.—Peel the tomatoes, cut in small pieces, add the salt, and sugar, if used, and set aside in a cool place. Split the biscuits, dip the inside lightly into cold water without wetting the outside, put the halves together, and arrange in a buttered blazer; cover, and heat over hot water; then separate the halves, and, using a knife dipped in hot water, spread with butter. Put a layer of tomatoes on the bottom half, if sugar has not been used, add the salad dressing, and cover with the top of the biscuit, pressing it down lightly.
To one cup of kornlet add two well-beaten eggs, two tablespoonfuls of flour, a scant half teaspoonful of salt and a dash of paprica. Drop, by spoonfuls, into a hot, well-oiled blazer and cook to a golden brown, turn, and brown the other side.
To one can of kornlet add a teaspoonful of soda, two well-beaten eggs, salt and pepper, and enough fine cracker crumbs to hold the mixture together. Drop from a spoon and cook as above.
"Take heed of enemies reconciled and meats twice cooked."
Many of the dishes prepared in the chafing-dish are réchauffés of cold cooked meats, including game and fish. The composition of such dishes is called "the flower of cookery": but it is well to remember that we are dealing with a class of foods that are more digestible when cooked rare; also, that in these cases digestibility decreases in proportion to the length of time, as well as the number of times, the article has been cooked. The meat or fish composing such dishes should not come into direct contact with the source of heat; after being freed from skin, bone and fat, they should simply be heated in a hot sauce over hot water.
(Spanish style.)
Chop together very fine the corned beef and potatoes and a half or a whole green pepper, after having removed the seeds and veins; put twotablespoonfuls of butter into the blazer (over hot water), add the chopped ingredients, and season to suit the taste, adding a little stock or milk to moisten; mix thoroughly, then cover, and stir occasionally until heated through. Put a few bits of butter here and there over the top, and serve when melted. Use an equal quantity of meat and potato, or twice as much potato as meat. Serve with olives, pickles or a light vegetable salad.
Have ready cooked half a calf's liver (it may be boiled or braised with vegetables). Cut it into small cubes. Put one-fourth a cup of butter into the blazer; when colored a little add the cubes of liver dredged with two tablespoonfuls of flour, one-fourth a teaspoonful of paprica and half a teaspoonful of salt. Stir and cook until the flour is blended with the butter; then add one cup of water or stock and one teaspoonful of chopped parsley. As soon as the sauce boils, add one-fourth a cup of cream, two hard-boiled eggs chopped fine, and one teaspoonful of lemon juice. Serve on toast, with quarters of lemon cut lengthwise.
Note.—Cream may be used in the place of stock, and the yolks of two uncooked eggs instead of the cooked eggs.
(Queen style.)
Cut cold cooked chicken or turkey and cooked tongue (enough to make one cup of meat) indice; cut into inch-length pieces cooked spaghetti enough to make one cup. Put one cup and a half of thin cream into the blazer over hot water, and, when hot, add the meat and spaghetti. Beat the yolks of two eggs, add two tablespoonfuls of cream, and stir into the hot mixture; add, also, half a teaspoonful (scant) of salt and a dash of paprica. Stir constantly until the mixture thickens slightly, then serve at once with toast or crackers.
Put a tablespoonful of butter in the blazer. Break six eggs into a bowl, add six tablespoonfuls of water, and beat until you can take up a spoonful. Add about a cup of fine-chopped ham and mix well. Pour into the blazer, and cook until creamy, stirring constantly.
Ingredients.
Method.—When ready to cook, mix the ingredients together thoroughly and form into round balls. Place the balls carefully in waterjust off the boil, and, in about five minutes, or as soon as the egg seems poached, remove the klopps with a skimmer. Serve with
Ingredients.
Method.—Make the sauce in the usual manner, butdo not let it boil after the yolks of the eggs are added.
To each cup of fine-chopped ham add one tablespoonful of fine bread crumbs, softened with cream or milk. Season with salt and pepper. Heat thoroughly and spread on rounds of moist buttered toast. Place a poachedeggon each slice. Use two dishes.
Heat a little butter in the blazer; sauté in it some narrow strips of bread and spread them thickly with the mixture used for epicurean sandwiches. Press a pitted olive in the centre of each and serve at once.
Heat one-fourth a cup of chopped cold tongue or ham, and half a cup of chopped veal or chicken, with half a cup of good sauce and two tablespoonfuls of curry paste (curry powder mixed withjust enough water to form a paste). Let the mixture simmer five minutes, stirring constantly; then set aside to become cool. Have some bits of bread prepared as for sandwiches. Heat some clarified butter in the blazer, and in it sauté the bread a delicate brown, and drain on soft paper. Spread with the cold mixture, press two pieces together, and heat over hot water five or ten minutes. Serve hot.
Peel a dozen mushrooms; break the caps in pieces and chop the stems very fine. Sauté in three tablespoonfuls of butter, adding, if desired, half an onion cut fine. Sprinkle in one-fourth a cup of flour, half a teaspoonful, each, of salt and paprica, and, when the ingredients are well blended, add gradually one cup and a half of stock and one-fourth a cup of tomato juice. Let simmer a few moments, after the sauce boils; then add one pint of meat from a calf's head, cooked and cut in cubes.
Pound to a paste the freshly boiled livers of two fowls (ducks preferred), one teaspoonful of anchovy paste (or one anchovy may be pounded with the livers), half a teaspoonful of sugar, one tablespoonful of butter, one-fourth a teaspoonful of spiced pepper and the yolks of two raw eggs. Pass through a sieve, dilute with a little hot creamfrom a cup of cream heated over hot water, stir, and return to the rest of the cream. Stir until thickened, then pour over sippets or rounds of toast sautéd a golden brown in a little butter.
Beat thoroughly three eggs and three teaspoonfuls of anchovy paste. Put this into the chafing-dish over hot water with three-fourths a cup of milk and stir until thick. Spread sippets of toast with butter and then with anchovy paste, and turn the woodcock upon them.
Sauté a clove of garlic, cut fine, in two tablespoonfuls of butter; add half a pound of mushrooms, peeled and broken in pieces, one-fourth a cup of flour, and sauté until well browned. Then add one-fourth a teaspoonful, each, of mace and paprica, half a teaspoonful of salt and one cup and a half of stock, and cook five or six minutes. Then add the yolks of two eggs, one tablespoonful of lemon juice, one tablespoonful of chopped parsley and three calves' brains, cooked, and cut in dice. Serve in timbale cases, or upon croustades of bread.
Cut juicy round steak into pieces about two inches square. Heat the blazer very hot; heat also a wooden lemon-squeezer in hot water or in any way that is most convenient. Put the meatinto the hot blazer, turn again and again with a fork, keeping the blazer very hot. When the bits of meat are heated throughout, squeeze them, one by one, with the lemon-squeezer, into ahotbowl. Season with salt and serve at once.