Copyright, 1898
By Mrs. Olive A. Cotton
Pricb 75 Cents. Sold by all Dealers.
or address
Mrs. Olive A. Cotton, Evanston, III.
CTfjt Eafcesitif press
DONNELLEY & SONS COMPANY
CHICAGO


Cook the lobster in the water until very
tender. Strain it, add it to the white sauce
(20) salt and pepper. Beat the yolk of egg,
dilute it with the cream and stir it in the hot
soup. Add the sherry and serve at once.
Sauces
(9) 'Brown Sauce (Blazer)
1 tablespoon butter
I tablespoon flour
1 teaspoon onion juice
2 cups beef stock
Cook the onion, butter and flour until it is
brown, add the stock, and season the gravy.
Beef extract and water may be used instead
of stock.
(10) Carry Sauce (Blazer)
1 sliced onion
2 cups water or stock
2 tablespoons butter
I tablespoon flour
salt
1 tablespoon curry powder
Brown the onion in the butter. Stir in the
flour and curry powder. Add the water, and
strain the sauce when it thickens. If water is
used, add beef extract.
(11) Defiled Sauce (Blazer)
2 tablespoons butter
2 teaspoons chopped parsley
1 tablespoon Worcestershire
2 chopped onions
2 tablespoons vinegar
I teaspoon made mustard
salt
black and red pepper
(iz; Egg Sauce (Both)
3 hard-boiled eggs
1 teaspoon minced parsley
2 cups white sauce
Chop the egg and add to white sauce (20).


Oysters and Clams
(22) 'Broiled Oysters (Blazer)
Drain all the liquor from the oysters. Dip
each in melted butter, and lay it in the hot
blazer. When they are all in, the first are
ready to turn, and as soon as all are turned
they are ready to serve. Serve on toast. Select
large oysters for broiling.
(23) 'Panned Oysters (Blazer)
Put a heaping tablespoon of butter in the
hot blazer. Put in twelve large oysters, and
sprinkle over them a little pepper and salt.
Turn them. When the edges curl they are
done. Serve on toast, with the liquor from the
pan poured over the oysters.
(24) ffied Oysters (Blazer)
Drain twelve large oysters, and dry them
on a soft cloth. Drip each in beaten egg, then
in bread crumbs—rolled and sifted. Put two
tablespoons of butter in the blazer, when hot
put in the oysters, and cook them until a deli-
cate brown. Serve with bread and butter
sandwiches.
(25) Pigs in 'Blankets (Blazer)
Drain and wipe large oysters. Pin around
each a thin slice of bacon. Fasten it with a
wooden toothpick. Cook them in the hot
blazer until the bacon is brown and crisp.
(26) Steamed Oysters (Blazer)
Put a little water in the blazer (less than
one cup). Wash the shells very clean, and
put them in with the round side down. Cover
the blazer. When the shells open take them
out. Serve on the deep half of the shell, with
a bit of butter, and a little salt and pepper on
each.


Chop the lobster very fine, and pound the
coral smooth. Season. Mix the egg, milk and
flour into a smooth batter, and add it to the
lobster. Make into small balls (marbles) and
cook in the hot butter. Serve with egg sauce
(12), or white sauce (20), to which a table-
spoon of sherry may be added.
(42) Soft-Shell Crabs (Blazer)
4 medium sized crabs
2 tablespoons butter
2 teaspoons lemon juice
salt
pepper
Remove the loose shell, and the spongy
substance beneath the shell. Season with salt,
pepper and lemon juice. Roll in flour, and
cook in the melted butter from eight to ten
minutes.
(43) ffied Oyster Crabs (Blazer)
Roll the little crabs in flour, then in milk
and cracker dust. Fry a delicate brown.
(44) Saute of Oyster Crabs (Blazer)
2 cups oyster crabs
2 tablespoons butter
Stir the crabs in the hot butter until they are
a bright pink—from three to five minutes.
Season and add one teaspoon of lemon juice.
(45) Creamed Oyster Crabs (Both)
Prepare the crabs as in (44), then add two
cups of white sauce (20).
Shrimp
Cook shrimp the same as lobster.
(46) Hard Shell Crab
Prepare boiled crab the same as lobster.


(56) Scolloped Fish (Both)
% cups fish
2 eggs
2 tablespoons butter
2 tablespoons milk
I cup bread crumbs
salt
pepper
Mince cold fish very fine. Put it in the
blazer over hot water, with the butter. When
very hot add the other ingredients. Cook three
minutes, stirring constantly.
(57) Creamed Codfish (Both)
Put salt codfish over the fire in cold water.
Take from the water as soon as it begins to
boil and shred it. To one cup of fish ^dd one
cup of white sauce (20) made without salt.
Cold fresh fish may be creamed by picking it
fine and adding white sauce.
(58) Codfish Hash (Blazer)
Prepare the fish as in (57). Mix with it
twice as much mashed potato as fish, adding a
teaspoon of butter, and a tablespoon of milk to
each cup of potato. Melt a tablespoon of butter
in the blazer, and put in the fish. Cook with-
out stirring until a brown crust forms on the
bottom. Fold like an omelet. Serve with
brown bread sandwiches. The hash may be
made in round flat cakes, and cooked in the
butter.
(59) Ftsh Roe (Blazer)
Boil the roe in salted water ten minutes.
Melt two tablespoons of butter, put in the roe
and break it up with a silver fork. Add a tea-
spoon of lemon juice, the pulverized yolks of
two hard boiled eggs, 3 cup of bread crumbs,
pepper and salt. Or blanch them in cold water
after boiling, dip them in flour and brown
them in butter.


Place the slices together in one pile, and let
them remain an hour. Then brown them in
hot butter. Serve with slices of brown bread.
(89) Deviled Ham (Blazer)
The same as (88).
(90) Mock Terrapin (Both)
2 cups chicken or veal
z cups egg sauce
3 veal kidneys
juice of I lemon
Trim the kidneys and boil them ten minutes
in a little water. Cut them in small pieces and
season them with salt, pepper and tobasco
sauce. Make the egg sauce, add the cooked
veal (cut in small dice) and the kidneys.
Season highly. Serve hot.
(91) Frogs' Legs (Blazer)
Boil them five minutes in water to which a
tablespoon of lemon juice has been added.
Take them from the hot water, pour cold water
over them, and wipe them dry. Put two
tablespoons of butter in the blazer, and cook
them fifteen minutes with the pan covered.
Reduce the heat, so they will not burn. They
may be rolled in egg and fine bread or cracker
crumbs. Serve with white sauce.


Chicken and Turkey
(92) Browned Chicken (Blazer)
Cut a very young, tender chicken in ten
pieces. Season the best pieces with salt and
pepper, and roll them in flour. Cook them in
butter or bacon fat until both sides are brown.
Reduce the heat, and cook slowly until done.
(93) broiled Chicken (Blazer)
Cut the breast of two young chickens in
four pieces, and remove the skin. Dip each
piece in melted butter or olive oil, season with
salt and pepper, and cook in the blazer until
both sides are brown. Only very young, ten-
der chicken should be broiled.
Cook prairie chicken the same.
(94) Chicken 'tttith cMushrooms
(Both)
2 cups chicken
2 cups mushroom sauce
yolks of 2 eggs
Cut cold chicken or turkey in dice. Make
mushroom sauce (16), put in the chicken and
cook three minutes. Add the well-beaten egg,
diluted with half a cup of cream.
(95) Creamed Chicken (Both)
Cold roast chicken or turkey
2 cups white sauce
2 tablespoons salad oil
Cut the chicken or turkey in slices, and dip
them in the oil. This should be done an hour
before cooking in the chafing dish. Then pre-
pare the white sauce (20), and cook the chicken
in it for about five minutes. Also see veal (76).


(ii4) Shirred Eggs (Both)
Brush the blazer with butter. Break in six
eggs. Cover the pan and cook over the boiling
water.
(115) Steamed Eggs (Pan)
Break each egg in a small cup, an egg cup
is best. Place the cups in the pan of boiling
water, and cover the pan. They will cook in
about five minutes.
(116) Scrambled Eggs (Both)
6 eggs
1 tablespoon butter
2 tablespoons cream
1 salt spoon salt
pepper
Melt the butter in the blazer. Beat the
eggs just enough to blend the yolks and white.
Add the cream, salt and pepper. Pour the
mixture into the melted butter, and stir it con-
stantly while cooking.
Half a cup full of asparagus tips (cooked)
or of cold chopped ham, may be added while
the eggs are cooking.
(117) Scrambled Eggs and Bacon
(Both)
4 slices bacon
2 tablespoons milk
6 eggs
pepper
Cut the bacon in narrow strips, about an
inch long, and cook them in the hot blazer.
Then put the hot water pan beneath, and pour
in the mixture of eggs and milk. Stir until
cooked. Serve on thin slices of Boston brown
biead, or Graham bread.
(118) Omelet (Both)
4 beaten eggs
4 tablespoons milk
I tablespoon butter
pepper, salt


(132) Hashed 'Brown Potatoes
(Blazer)
2 cups chopped potato
I tablespoon butter
1 tablespoon flour
salt
pepper
Mix the butter and flour in the blazer.
When it is melted, add the chopped potato
(cold boiled), stir the potato until it is thoroughly
heated, then allow it to cook without stirring
until it is brown. Turn the potato on a hot
plate, brown side up.
(133) Potato Cakes (Blazer)
2 cups mashed potato
1 beaten egg
1 tablespoon butter
salt
pepper
Mix the egg, potato and butter, and beat it
until very light. Make in round flat cakes,
roll them in flour, and brown them in butter.
The cakes should be brought to the table, pre-
pared for the chafing dish.
(134) Sweet Potato Cakes
2 cups mashed sweet potatoes
1 teaspoon sugar
1 beaten egg
I tablespoon butter
a pinch of salt
See (133).
(135) Browned Sweet Potato
(Blazer)
Slice cold boiled sweet potatoes and brown
them in melted butter.
(136) Heidelberg Carrots
Cut carrots in slender strips about as long as
a match. Boil them in salted water, drain and
mix with white sauce.


(154) CrOUtOllS (Toaster)
Cut slices of bread in small squares. Toast
them and while hot brush them with butter.
Or, butter the slices of bread, cut them in
squares, and brown them in the oven. Serve
them with cream soups.
(155) Sippets (Toaster)
Cut slices of bread in narrow strips about
two inches in length. Toast them the same as
croutons (154).
(156) Cream Toast (Both)
Dip slices of toasted bread in hot white
sauce (zo). Put some of the sauce over each
slice. Sweet jelly or jam may be served with
cream toast.
(157) Dry Toast (Toaster)
The toast to be served with so many dishes
cooked in the chafing dish, would better be
prepared in the kitchen, if there is a fire. If
not it can be toasted over the lamp on a wire
toaster. A piece of wire netting may be sub-
stituted if one has not a toaster. The bread
will not brown evenly over the open blazer.
(158) Farinose (Blazer)
I cup farinose
3^ cups water
I even teaspoon salt
When the water is boiling violently, slowly
pour in the farinose. Cook for five minutes,
stirring it occasionally. It is improved by
longer cooking, but the blazer should be put
over hot water after the first five minutes.
Most of the cereals require too long cooking to
be prepared at the table in the chafing dish.
Farinose (toasted farina) being partially cooked
is an exception.


(i59) Shredded Wheat 'Biscuits
Shredded wheat biscuits with cream or milk
make a good substitute for breakfast cereals.
Halves of the biscuits may be toasted the
same as bread, and used in place of toast.
Being more digestible than bread, it is especially
desirable for invalids. Wherever direction are
given for patties, canapes, or baking powder
biscuits, the shredded wheat biscuits may be
used.
(160) Tea. (For 6 Cups)
6 even teaspoons tea
8 cups water
Put the water in the tea kettle, or hot water
pan. As soon as it boils (it should really boil)
pour one cup in and out the teapot to warm it.
Put in the tea, and pour over it the remaining
water. Place the teapot where it will keep
hot—not boil—for five minutes. It may be
over the lamp turned very low.
(161) CoCOa (For 6 Cups)
7 cups milk
y£ teaspoon vanilla
6 even teaspoons cocoa
3 teaspoons sugar
I cup of cream
I pinch salt
Boil the milk in the blazer over hot water.
Mix the cocoa and sugar with a little warm
water, and add it to the hot milk. Let it boil
up once before serving. Serve a heaping tea-
spoon of whipped cream on each cup. The
cream may be omitted. Milk and water may
be used, instead of all milk. Chocolate may be
made the same, using the same quantity of grated
chocolate. Chocolate and cocoa will be lighter
if beaten with the Dover beater while it is cook-
ing.
(162) Drip Coffee (For 6 Cups)
7 even tablespoons coffee
8 cups boiling water
Heat the coffee pot by pouring in and out
one cup of boiling water, and place it where it