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 Copy 1 
 
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 CHAr 
 INC 
 DI.SH 
 
One Hundred and One 
 
 CHAFING-DISH 
 RECIPES 
 
 COMPILED BY 
 
 May E. Southworth 
 f^ (^ ^ 
 
 PAUL ELDER AND COMPANY 
 PUBLISHERS, SAN FRANCISCO 
 
LiSRASYof CONSRESS 
 
 Iwu Codes Secsived 
 
 MAY 18 1904 
 
 Cooyrlffht Entry 
 
 CLASS «-- XX8. No. 
 
 g'/ r ? ^ 
 
 COPY B 
 
 
 ^'^ 
 
 Copyright, 1904 
 
 /^ Paul Eldm and Compant 
 
 San FrancUco 
 
 Tke Tomoyf Pkm 
 San Franciteo 
 
CLASSIFICATION 
 
 OYSTERS 
 
 MUSHROOMS 
 
 FISH 
 
 MEAT 
 
 FOWL 
 
 EGGS 
 
 CHEESE 
 
 SWEET 
 
THE chafing-dish is valued by 
 the epicure for the conven- 
 ience, and by the amateur 
 for the fun of it, and seems always 
 a synonym for hospitality and an 
 appetite. 
 
 It is placed on a metal tray for 
 safety and cleanliness, and one with 
 a lower pan for hot water is almost 
 a necessity, in cooking, and to 
 keep the dishes warm. 
 
 Most of the foods for the vari- 
 ous dishes are prepared beforehand 
 in the kitchen and placed, with the 
 seasonings needed, conveniently at 
 hand in dishes and on trays. 
 
 (^ (^ {^ 
 
 ^ 
 
"^ 
 
 v* 
 
 OYSTERS 
 ^ ^ <^ 
 
 ^ 
 
 «%. 
 
^ AUNT DINAH ^ 
 
 SCALD four cupfuls of milk 
 with a slice of onion, two stalks 
 of celery, two blades of mace, 
 a sprig of parsley and a bay leaf. 
 Remove the seasonings and add 
 the strained liquor from a quart of 
 oysters, pepper and salt, and two 
 tablespoonfuls of butter creamed 
 with two of flour. Cook all to- 
 gether, and then put in the oysters 
 and cook until they are plump and 
 the edges begin to curl. 
 
 d^ BATTER LOAF ^ 
 
 MIX four tablespoonfuls of 
 sifted flour, one of olive 
 oil, a little salt and the 
 beaten whites of two eggs; add 
 enough warm water to make a 
 rather thick batter. Take two 
 dozen large oysters, dry them on 
 a. soft cloth, dust each oyster very 
 lightly with salt and pepper and 
 dip separately into the batter and 
 fry a golden brown in deep olive 
 oil. Serve on a napkin with sliced 
 lemon. 
 
 t^ BUNDLES W 
 
 CUT nice, even slices of the 
 breast of cold roast turkey; 
 over each piece lay a thin 
 shaving of bacon, and put on top 
 of each piece of bacon a large, fat 
 oyster. Roll these bundles up 
 and tie securely, season with pep- 
 
per and salt, and place in the pan 
 with melted butter. Cover and 
 cook long enough to cook the ba- 
 con, basting frequently with the 
 melted butter. Serve with a sprig 
 of parsley on each one and pour 
 over the brown gravy thickened 
 with a little flour. 
 
 t^ COCKTAIL t^ 
 
 TAKE a pint of small oysters 
 with the liquor that comes 
 with them ; add a cupful of 
 tomato catsup, the juice of two 
 lemons, one tablespoonful of Wor- 
 cestershire sauce, salt and six drops 
 of Tabasco. Heat in the chafing- 
 dish and serve hot in cocktail 
 glasses. 
 
 7^ EN CACHETTE ^ 
 
 SOAK one cupful of cracker 
 crumbs in as much milk as 
 they will absorb; add a tea- 
 spoonfiil of softened butter, one- 
 quarter of a teaspoonful of salt, a 
 dash of white pepper and nutmeg, 
 one-half of a tablespoonful of 
 chopped parsley and one beaten 
 egg yolk. Form into small cakes, 
 hide a fat oyster in each one and 
 saute a pale brown in olive oil. 
 
 FIGARO OMELET 
 
 BEAT six eggs very light, and 
 add to them one-half a cup 
 of sweet cream, and salt and 
 pepper to taste. Melt a table- 
 
 5 
 
spoonful of butter in the pan and 
 pour the omelet evenly in. Cut 
 twelve large oysters in half and 
 scatter over the top with a little 
 chopped parsley. Fry a light 
 brown, fold the omelet over from 
 the two sides, and serve at once. 
 
 GUMBO OYSTERS 
 
 SAUTE a few dices of salt pork 
 with a tablespoonful of minced 
 onion until nicely browned; 
 add a tablespoonful of flour, and 
 when it is well blended with the 
 fat, put in a cupful of chicken 
 broth, a teaspoonful of minced 
 peppers and a cupful each of 
 cooked okra and tomatoes. Sea- 
 son with salt and pepper and strain 
 in the liquor from a pint of fresh 
 oysters. Lastly put in the oysters, 
 and as soon as they are plump, 
 pour over hot Boston crackers, 
 split and buttered. Gumbo pow- 
 der can be used instead of the okra, 
 
 _, OYSTERS A LA ^ 
 ^ POULETTE ^ 
 
 SCALD two dozen oysters in 
 their own liquor until plump, 
 and strain. Put in the pan 
 two tablespoonfuls of butter, and 
 when melted, stir in four table- 
 spoonfuls of flour until perfectly 
 smooth; then add the oyster juice, 
 one cupful of cream, pepper, salt, 
 and a dash of nutmeg. Take 
 from the flame, and when a little 
 cool, stir in the beaten yolks of 
 
four eggs and return to the fire 
 and stir until thick. Drop the 
 oysters in for a second and pour 
 immediately on a hot platter. 
 
 PANNED OYSTERS 
 
 HEAT the pan very hot. Put 
 into it a tablespoonful of 
 butter, then the oysters, 
 which have been well drained. 
 Cook until well browned. Have 
 ready some even pieces of toast, 
 soften them with some of the 
 liquor from the pan, place three or 
 four oysters on each piece, and 
 pour over them the rest of the 
 liquor. Sprinkle over the top a 
 little chopped parsley, and garnish 
 with lemon slices. 
 
 tt^ PEPPER STEW 2^ 
 
 REMOVE the seeds from two 
 small green peppers, chop 
 fine, and fry for five minutes 
 in two tablcspoonfuls of butter; 
 add one-half of a cupful of the 
 strained oyster juice, a saltspoon 
 of salt, dusting of white pepper 
 and twenty-five finely chopped 
 oysters. Simmer for five minutes, 
 pour in half a glass of sherry, heat 
 for a moment and serve, poured 
 over buttered toast fingers. 
 
 RAREBIT OF OYSTERS 
 
 BREAK into small pieces one- 
 half of a pound of rich cheese, 
 and put into the pan with a 
 tablespoonful of melted butter. 
 
Remove the hard muscles from a 
 pint of oysters and cook them un- 
 til plump; drain and keep hot. 
 Beat up the yolks of two eggs, add 
 oyster liquor and oysters, and stir 
 into the melted cheese. Toast 
 bread on one side only, and serve 
 on the untoasted side. 
 
 STEAMED OYSTERS 
 
 CAREFULLY wash the shells 
 and pack them in the pan 
 with their upper shells down- 
 ward, so the deep shell will hold 
 their juice as they open. Place 
 the pan over the hot water and 
 cover closely, laying a napkin on 
 the top and a weight on the cover. 
 Keep the water boiling rapidly 
 until the shells open, which will be 
 about fifteen minutes. Serve at 
 once in the shells, using butter, 
 salt and pepper to season them. 
 
 UNIVERSITY GRILL 
 
 DRAIN off all the liquor from 
 a pint of oysters and put 
 them in a hot chafing-dish. 
 As the liquor flows from the oysters, 
 dip it out with a spoon and keep 
 them as dry as possible, until they 
 are plump. Sprinkle them with 
 salt and pepper and add two table- 
 spoonfuls of butter. Lay each one 
 on a zephyrette and pour the 
 liquor over. 
 
 •L.cfC. 
 
 II 
 

 MUSHROOMS 
 (^ i^ (^ 
 
Jl^BOMBAY CEPESjk# 
 
 PEEL and wash two pounds of 
 fresh mushrooms, adding a 
 little vinegar to the water to 
 keep them as white as possible. 
 Drain, then slice the heads and 
 chop up the stalks. Have one- 
 quarter of a pint of heated olive oil, 
 add the heads and fry until a light 
 brown, then add two tablespoonfuls 
 of chopped shallots, two bruised 
 cloves of garlic, and the chopped 
 stalks. Drain most of the oil off. 
 Add two ladlefuls of tomato sauce 
 and a little melted beef extract. 
 Season with salt, white pepper and 
 a dash of cayenne. Boil two min- 
 utes, shaking the pan all the time. 
 Add a little lemon juice and 
 chopped parsley just before taking 
 from the fire. 
 
 J^ CHAMPIGNONS 9^ 
 
 STEW the mushrooms in a little 
 water with a tablespoonful of 
 butter and season with pepper 
 and salt; add half a cupful of 
 cream, remove from the fire and 
 stir in the beaten yolks of two 
 eggs; replace on the fire for a 
 moment to thicken the eggs and 
 serve at once. 
 
 S^ GOLDEN WEST ^ 
 
 PEEL and chop fine one-quarter 
 of a pound of fresh mush- 
 rooms; put them in the pan 
 with two tablespoonfuls of butter 
 
 15 
 
and ten drops of onion juice, and 
 saute until a golden brown-, add 
 the mashed yolks of six hard-boiled 
 eggs and one tablespoonful of 
 chopped parsley. Season with salt 
 and pepper, and stir in two well- 
 beaten eggs mixed with two table- 
 spoonfuls of cream and the whites 
 of the hard-boiled eggs cut fine. 
 Serve on hot buttered soda biscuits. 
 
 ROASTED MUSHROOMS 
 
 PEEL a dozen mushrooms and 
 remove the stems. Melt a 
 teaspoonful of butter in the 
 chafing-dish, and when quite hot 
 turn out the flame. Cover the 
 bottom of the dish with the mush- 
 rooms, placing a bit of butter in 
 each and seasoning with pepper and 
 salt. Relight the lamp and cook 
 for six minutes, covered. Serve 
 while very hot. 
 
 W WEST INDIAN f^ 
 
 PUT a scant tablespoonful of 
 olive oil in the pan. When 
 hot add two slices of onion, 
 minced, and cook a light yellow. 
 As soon as the onion is ready turn 
 in one cup of mushrooms, peeled 
 and cut into small pieces, one cup 
 of tomatoes, two tablcspoonfuls of 
 boiled tongue cut fine, salt, pepper 
 and a few grains of cayenne. Lastly 
 break in three raw eggs and as soon 
 as they are set, serve. The sauce 
 can be thickened with a little flour 
 if desired. 
 
 »7 
 
^ BOUILLABAISSE 9m 
 
 HEAT one gill of salad oil; 
 add two onions and one 
 sliced garlic. After it is 
 browned, throw in three pounds of 
 fresh fish cut in small pieces, twelve 
 fresh mussels, salt, pepper, one 
 lemon sliced, three sliced tomatoes 
 and one pint of white wine. If nec- 
 essary, add a little water. Cover and 
 cook a half-hour. Add a little chop- 
 ped parsley and pour over toast. 
 
 COBLENTZ CARP 
 
 CLEAN and cut into strips 
 two pounds of carp; add a 
 glass of claret, one-half pint 
 of consumme, salt, pepper, some 
 parsley, thyme, a clove, one carrot, 
 one onion shredded and one cup- 
 ful of chopped mushrooms. Cover 
 and let simmer until done. Add 
 a tablespoonful of capers, and serve 
 poured on slices of toast. 
 
 COSMOS CLUB SHRIMPS 
 
 ONE tablespoonful of butter 
 and one tablespoonful of 
 flour creamed together. Put 
 in one teacupful of sweet cream; 
 add a pinch of red pepper, a little 
 lemon juice, and enough tomato 
 sauce to make it the color of 
 shrimps. Put in the chafing-dish 
 and let come to a boil, stirring 
 constantly. Add one-half of a 
 pound of shrimps and boil up once, 
 and serve on hot buttered crackers. 
 
 21 
 
CRABS WITH 
 MUSHROOMS 
 
 PUT into the pan a tablespoon- 
 fill of butter and a slice of 
 onion chopped fine. Before 
 it browns, add a tablespoonful of 
 flour and cook, but not brown. 
 Mash the yolk of a hard-boiled 
 egg smooth with one-half of a cup- 
 ful of cream, salt, cayenne and a 
 dash of lemon juice, and stir in 
 slowly until thick and smooth. 
 Then add the crab meat and the 
 same quantity of mushrooms cut 
 in dice. 
 
 DELMONICO LOBSTER 
 
 CUT lobster meat in small 
 cubes; or if canned lobster is 
 used, open and empty into 
 an earthen bowl an hour before 
 using. Melt two tablespoonfuls 
 of butter in the pan and add a 
 tablespoonful of flour, salt, cayenne 
 and a grating of nutmeg. Work 
 smooth and free from lumps, and 
 then add gradually one cupful of 
 cream, a gill of sherry, the lobster 
 meat and two hard-boiled eggs cut 
 in slices. Serve with thin sHces of 
 lemon on top. 
 
 DUNBAR SHRIMPS 
 
 PUT a big lump of butter in 
 the pan with salt, cayenne, 
 one and one-half teaspoonfiils 
 of Worcestershire sauce and two 
 
 23 
 
cupfuls of cream. When hot, add 
 two hard-boiled eggs chopped fine 
 and one pint of shrimps chopped 
 fine. Let come to a boil and serve 
 on hot dainty chips. 
 
 FRICASSEED LOBSTER 
 
 PUT in the pan one table- 
 spoonful of butter and one- 
 half cupful of water. When 
 the butter is melted, add two cup- 
 fuls of lobster cut into small pieces. 
 When this is hot, add one table- 
 spoonful of vinegar, a little salt, 
 pepper, mace and mustard, and 
 one beaten egg. Stir constantly un- 
 til the sauce is thick and creamy. 
 
 FROGS A LA POULETTE 
 
 SAUTE the skinned frogs' legs 
 in butter, and when nearly 
 cooked, add some fresh mush- 
 rooms, peeled and cut in dices. 
 Pour on a hot dish, and put in the 
 pan a cupful of cream, a table- 
 spoonful each of butter and chopped 
 parsley and a dash of nutmeg. 
 When it has boiled up, remove 
 from the fire and add the yolks of 
 three eggs beaten up with a little 
 cold cream and the juice of half a 
 lemon. Stir constantly and add 
 slowly, and place over the flame 
 just for an instant, and then pour 
 over the frogs and mushrooms and 
 serve instantly. 
 
 25 
 
^ GRENOUILLE ^ 
 
 SKIN frogs' legs and dip them in 
 milk; sprinkle with salt and 
 pepper and roll them in flour. 
 Have smoking hot olive oil in the 
 pan and cook them in that until a 
 delicate brown. Serve on a hot, 
 folded napkin. 
 
 GRILLED SARDINES 
 
 DRAIN and skin boneless sar- 
 dines. Heat two tablespoon- 
 fuls of ohve oil in the pan 
 and saute the sardines in this, turn- 
 ing them once. While hot, season 
 them with salt, cayenne and a little 
 lemon juice. Lay each one on a 
 narrow strip of toasted bread. 
 
 HALIBUT RAREBIT 
 
 SPRINKLE two small slices of 
 halibut with salt and pepper, 
 brush over with melted butter^ 
 and place in the greased pan and 
 cook twelve minutes. Remove to 
 a hot platter and pour over it a 
 Welsh rarebit. 
 
 JAPANESE SHRIMPS 
 
 PUT a pint of milk in the 
 chafing-dish over the hot-wa- 
 ter pan; when it boils, add 
 two tablespoonfuls of butter and 
 two of flour worked together until 
 smooth, and stir until thick; then 
 add one cupful of strained toma- 
 27 
 
toes, one-quarter of a teaspoonful 
 of soda, seasoning, and lastly the 
 picked shrimps. Serve on toast. 
 
 LOBSTER A LA ^ 
 ^ NEWBERG ^ 
 
 CUT lobster in small pieces. 
 Melt one tablespoonful of 
 butter, add one-half of a cup 
 of sherry wine, put in the lobster 
 and cook for ten minutes. Beat 
 the yolks of three eggs thoroughly, 
 and add to them one tablespoonful 
 of cream to prevent curdling. Put 
 a half-cupful of cream with the 
 lobster already cooking, add pep- 
 per and salt, and let cook until it 
 bubbles. Lastly stir in the beaten 
 yolks and serve immediately. 
 
 MINCED CLAMS 
 
 HAVE the clams steamed and 
 chopped. Put a tablespoon- 
 ful of butter in the pan, and 
 when melted, work in smooth one 
 tablespoonful of flour; then add 
 slowly one-half cupful each of the 
 clam liquor and cream. Season 
 with pepper and a little salt and 
 cook until smooth, stirring all the 
 time. Add the cupful of chopped 
 clams at the last moment and pour 
 over small pieces of toast. 
 
 PIEDMONT TOAST 
 
 TAKE four anchovies, free 
 them from skin and bone 
 and chop fine; mix them 
 with a half-pint of good stock and 
 29 
 
the yolks of six eggs and the beaten 
 whites of two; add salt, pepper 
 and parsley. Stir over the blaze 
 until smooth, and pour into a bowl. 
 Cover the bottom of the chafing- 
 dish with toasted bread, pour the 
 anchovy sauce over it, and sprinkle 
 grated cheese on top. Cover and 
 cook over hot water for ten min- 
 utes. 
 
 M REX CRAB {^ 
 
 ONE large crab, not shredded, 
 but broken in large pieces. 
 Rub smooth the yolks of two 
 hard-boiled eggs with one table- 
 spoonful of butter and two of flour, 
 and add milk to make it the con- 
 sistency of cream. Cook with the 
 hot-water pan, and when ready to 
 use, put in the seasoning, the 
 whites of the eggs chopped fine, 
 one gill of sherry and the crab. 
 Serve on toast. 
 
 ST. LAWRENCE CRAB 
 
 FRY one onion and one Chili 
 pepper cut fine in a large 
 piece of butter until the onion 
 is well done, but not browned; 
 add one cupful of tomato to this 
 and cook for five minutes, and 
 then put in the meat of one crab 
 shredded very fine, salt and cay- 
 enne. Cover well with cold sweet 
 cream, to which a little corn-starch 
 has been added to thicken. Serve 
 on hot, buttered toast. 
 
 31 
 
ST. STEPHEN LOBSTER 
 
 CUT up a large cooked lob- 
 ster and saute in olive oil. 
 Add parsley", salt, pepper and 
 a tablespoonful of chopped onion. 
 Put in a cupful of white stock and 
 one tablespoonful of Chablis; cook 
 ten minutes and serve hot over 
 squares of toast. 
 
 SCOTCH FINNAN 
 HADDIE 
 
 DIP the fish in boiling water 
 and take out all the bones 
 and skin. Pound the meat 
 and add pepper, salt, butter and a 
 tablespoon each of lemon juice 
 and cream. Cook and stir until 
 thick and pour over slices of toast 
 buttered and dipped for an instant 
 in hot water. 
 
 ^ SIMPLICITE ^ 
 
 MAKE a sauce of two table- 
 spoonfuls of butter, two 
 and one-half of flour and 
 two cupfuls of milk. Mash the 
 yolks of four hard-boiled eggs and 
 mix with one teaspoonful of an- 
 chovy essence, and add to the 
 sauce. Put in two cupfuls of cold- 
 boiled flaked fish, and as soon as 
 it is all heated through, slice in 
 the white rings of the eggs and 
 serve. 
 
 33 
 
STEWED SHRIMPS 
 
 MELT two tablespoonfuls of 
 butter in the chafing-dish, 
 and stir in one tablespoon- 
 ful of flour, salt and pepper, and 
 add one pint of milk. When boil- 
 ing, smooth and thick like cream, 
 put in one pint of picked shrimps. 
 Pour hot on toasted biscuits and 
 serve at once. 
 
 ^ TERRAPIN t^ 
 
 THE terrapin should be 
 cleaned and prepared by a 
 professional, the meat cut in 
 small bits, and the eggs saved and 
 placed in the empty shell until 
 needed. Put the cut terrapin in 
 the pan with one and a half table- 
 spoonfuls of butter and two of 
 water, and any juices that may 
 have collected in the shell. Season 
 with a teaspoonful of salt and a 
 pinch each of pepper, mace and 
 allspice. Simmer for fifteen min- 
 utes and then set over the hot- 
 water pan. Mash the yolks of 
 three hard-boiled eggs very smooth 
 and mix with them one cupful of 
 cream; add this to the stew and 
 also one gill of sherry, the terrapin 
 eggs and a half of a lemon cut in 
 thin slices. Serve very hot. 
 
 35 
 
S^ BATH CHOPS ^ 
 
 PUT half a walnut of butter in 
 the chafing-dish, and when 
 melted add twotablespoonfuls 
 of jelly, a dash of red pepper and 
 one-half glass of sherry. Place 
 thin slices of ham in this and sim- 
 mer for a few moments, 
 
 BRAIN CUTLETS 
 
 CAREFULLY wash the brains 
 and let them stand in cold 
 water for an hour. Then 
 parboil in water containing a table- 
 spoonful of vinegar for fifteen 
 minutes or until they are tender; 
 drain thoroughly and remove all 
 skin and fibres, and divide into 
 pieces. Season with pepper and 
 salt, and dip each piece in egg and 
 cracker crumbs and fry in butter 
 or olive oil. Serve very hot in a 
 napkin. 
 
 BREADED TONGUE 
 
 CUT cold boiled corned tongue 
 in slices a third of an inch 
 thick. Sprinkle with salt and 
 pepper, dip in egg and crumbs, 
 and saute in butter. Remove to 
 hot plates; reheat and pour over 
 it a tomato sauce which has been 
 previously prepared. 
 
 Tomato Sauce — Cook a sliced 
 onion with a cupful of tomatoes, 
 rub through a strainer and add 
 two tablespoonfuls of butter, two 
 of flour and seasoning. 
 
 39 
 
^ CARACAS ^ 
 
 PICK over two ounces of dried 
 beef and shred fine; add one 
 cupful of tomatoes, a quarter 
 of a cupful of grated cheese, a few 
 drops of onion juice and a dash 
 each of cinnamon and cayenne. 
 Melt two tablespoonfuls of butter 
 in the chafing-dish; pour in the 
 mixture and when heated stir in 
 three eggs well beaten. Cook un- 
 til of a creamy consistency, stirring 
 constantly from the bottom. 
 
 ' CORNED BEEF HASH 
 
 HAVE equal proportions of 
 cooked corned beef and cold 
 boiled potatoes chopped 
 rather coarsely and seasoned with 
 salt, pepper and onion juice. Put 
 a tablespoonful of butter in the pan 
 and as much hot water as will be 
 required to moisten the hash ; add 
 the chopped meat and potatoes, 
 mixing carefully, so as not to mash 
 the potatoes; cover and cook 
 slowly until a crust has formed 
 on the bottom of the pan, then 
 turn out on a hot dish, crust side 
 up, and garnish with little chunks 
 of butter and sprigs of parsley. 
 
 DUBLIN LAWYER 
 
 CUT cold roast or boiled mut- 
 ton into half-inch cubes and 
 cold boiled or baked potatoes 
 in like manner. Put four table- 
 
 41 
 
spoonfuls of butter into the blazer; 
 when melted add two cupfuls of 
 meat and one and one-half cupfuls 
 of potatoes and mix thoroughly 
 with the butter. Put in a cupful 
 of cream, cover and let stand for 
 five minutes; then set on hot 
 water for five minutes more. Season 
 with salt and one tablespoonful of 
 freshly grated horseradish mixed 
 with lemon juice. 
 
 ^ EPIGRAMS ^ 
 
 PARBOIL a sweetbread, drain, 
 place in a small mold, cover, 
 and press with a weight. 
 When ready to use cut in half-inch 
 slices, roll alternately in fine cracker 
 crumbs and beaten egg. Put thin 
 slices of bacon in the chafing-dish 
 and when they are nicely browned 
 put in the sweetbreads and cook 
 until thoroughly done. 
 
 ^ FRICANDELLES »# 
 
 HAVE the butcher chop very 
 fine one-half pound each of 
 pork and beef. To this add 
 one medium sized onion chopped 
 fine, two slices of bread that have 
 been soaked in cold water and 
 squeezed dry in the hands, one egg 
 and one-half saltspoon each of 
 pepper and salt. Mix all together 
 thoroughly, shape into small cakes, 
 dip in egg and cracker crumbs and 
 fry in hot olive oil. 
 
 43 
 
FRIZZLED BEEF 
 
 BUY one-half pound of smoked 
 beef cut in thin shavings. Re- 
 move all fat and stringy parts 
 and pick the beef in small pieces. 
 Put a tablespoonful of butter in the 
 pan and when hot add the beef and 
 cook five minutes, stirring con- 
 stantly with a knife. Set the beef 
 over hot-water pan and make the 
 following sauce: Put in the pan 
 a tablespoonful each of butter and 
 flour, stir quickly until well mixed ; 
 add gradually one cupful of milk 
 and stir constantly until free of 
 lumps and then put in a teaspoonful 
 of horseradish drained of the vine- 
 gar, one-half of a saltspoon of 
 sugar and dash of cayenne; cook 
 slowly for ten minutes, add the 
 beef and serve. 
 
 HAMBURG STEAKS 
 
 FORM into small balls and 
 flatten; saute them in hot 
 butter. Place them on a hot 
 dish and add a tablespoonful of 
 flour to the butter in the pan, and 
 brown; add slowly a little soup 
 stock and season with salt, pepper 
 and Worcestershire sauce. With 
 a spoon make a little depression in 
 the top of each steak and put in a 
 spoonful of the sauce. Garnish 
 with watercress. 
 
 45 
 
KIPPERED KIDNEY 
 
 SKIN the kidneys and soak 
 them in salted water for half 
 an hour. Wipe dry and cut 
 them open, very evenly, length- 
 wise. Place a piece of butter in 
 the chafing-dish and when melted 
 lay in the kidneys. Cook them 
 for ten minutes, turning occasion- 
 ally. Sprinkle with salt and cay- 
 enne, and pour over them two 
 tablespoonfuls of mushroom catsup. 
 Put on hot toast. 
 
 t^ LA TOURAINE 9^ 
 
 CUT up in small pieces one 
 cupful of cooked corned beef 
 and three-quarters of a cupful 
 of cooked potatoes. Put a table- 
 spoonful of butter in the pan and 
 add the beef and potatoes with a 
 green pepper cut fine; mix well with 
 the butter and add one cup of rich 
 cream. Serve on pieces of toast 
 with sprigs of parsley on top. 
 
 LUNCHEON LIVER 
 
 COVER with boiling water thin 
 sHces of Hver and let stand 
 five minutes; drain, wipe, and 
 remove the thin outside skin and 
 veins. Put a tablespoonful each 
 of butter, chopped parsley and 
 chopped chives in the pan and 
 brown. Put the slices of liver in 
 this and cook well done; remove 
 to a hot plate and to the gravy in 
 the pan add a tablespoonful of flour 
 
 47 
 
mixed smooth with a little stock, 
 salt and pepper, and a half-glass 
 of Madeira. Cook ten minutes 
 and then pour over the liver. 
 
 MADEIRA GRAVY 
 
 CLEAN and separate chicken 
 livers, sprinkle with salt and 
 pepper, dredge with flour and 
 saute in butter. Remove to a hot 
 plate, and brown in the pan two 
 tablespoonfuls of butter and two 
 of flour; add gradually one cupful 
 of brown stock and a half-cup of 
 Madeira wine. Reheat the livers 
 in the sauce and pour over biscuits 
 broken in half. 
 
 ^ MARENGO ^ 
 
 DIVIDE into bits lean veal and 
 put in the pan with a little 
 salt pork and an onion, both 
 cut into small pieces. Shake them 
 around in the pan and when a nice 
 brown sprinkle with a little flour 
 and mix well. Pour in a cup of 
 rich cream and a few mushroom 
 buttons. Serve on a hot platter 
 and garnish with squares of fried 
 bread and slices of lemon. 
 
 MILWAUKEE MUTTON 
 
 PUT in the pan two table- 
 spoonfuls each of butter and 
 currant jelly, and when melted 
 add a pound of mutton shaved 
 from the leg; season rather highly 
 with salt and pepper, add a table- 
 
 49 
 
spoonful of French mustard and 
 let it cook for five minutes, stirring 
 constantly. Serve very hot. 
 
 ^ NEW ORLEANS 
 ^ SAUSAGE ^ 
 
 PRICK the skin of six small 
 sausages. Put them in the 
 saucepan with one-half can of 
 tomatoes and a bruised clove of 
 garlic. Season with salt and cay- 
 enne, cover closely, and simmer 
 for half an hour. 
 
 ^ RECHAUFFE t^ 
 
 CUT cold mutton into very 
 neat, small pieces, and lay 
 with a little butter in the hot 
 pan. Add half a pint of stock, a 
 little pepper, a quarter of a tea- 
 spoonful each of dry mustard and 
 curry powder, and three large ta- 
 blespoonfuls of currant jelly. When 
 boiling, put in a glass of sherry. 
 Take the slices out and lay them 
 on hot toast, pour the boiling 
 gravy over all, and serve instantly. 
 
 SCRAMBLED 
 SWEETBREADS 
 
 BEAT four eggs slightly with 
 a silver fork; add a half-tea- 
 spoonful of salt and half as 
 much pepper, one-half of a cupful 
 of milk and one sweetbread par- 
 boiled, and cut in dice. Put two 
 tablespoonfuls of butter in the hot 
 
 51 
 
chafing-dish, and when melted, 
 pour in the mixture. Cook until 
 of a creamy consistency, stirring 
 and scraping from the bottom of 
 the pan. 
 
 TENDERLOIN STEAK 
 
 A TENDERLOIN steak an 
 inch and a half thick can be 
 cooked to a nicety in the 
 chafing-dish. Flood the dish first 
 with oHve oil, and when boiling 
 hot, put in the steak and cover it 
 up. Cook three minutes on each 
 side and season to suit. 
 
 ^ TRIPE SPANISH ^ 
 
 GUT fresh honeycomb tripe in 
 two-inch pieces and wipe as 
 dry as possible. Put in the 
 chafing-dish with a little butter, 
 one small onion cut in thin shav- 
 ings and a green pepper finely 
 chopped. When nicely cooked, 
 work in smooth one tablespoonful 
 of flour and add one-half of a cup- 
 ful of stock, one-quarter of a cup- 
 ful of drained tomatoes and one 
 fresh mushroom cut in slices. Add 
 the tripe, season with pepper and 
 salt and cook five minutes. 
 
 ^ ^ ^ 
 
 ^ 
 
 53 
 
BONELESS CHICKEN 
 
 TAKE a cold boiled chicken, 
 skin and cut into small bits 
 as for salad ; heat a cofFee- 
 cupful of cream and add to it one 
 tablespoonful of flour, well mixed 
 with a large tablespoonful of but- 
 ter, and stir until thick; add one 
 small onion, grated, the chicken 
 and seasoning. Cook twenty min- 
 utes and serve on hot toast. 
 
 ^ CANVASBACK ^ 
 
 PUT a tablespoonful of butter 
 in the chafing-dish, and when 
 light brown lay in the breast 
 of a canvasback duck ; saute first 
 on one side, then on the other, 
 until a golden brown. Season 
 with salt and cayenne and serve 
 with currant jelly. 
 
 CREOLE CHICKEN 
 
 STRAIN one can of tomatoes, 
 adding salt, pepper, a small 
 piece of butter, curry powder 
 and onion juice. Put in chafing- 
 dish and boil with one cup of rice 
 for ten minutes ; add the contents 
 of a can of chicken cut in square 
 bits, cook thoroughly and serve. 
 
 9m L ' I N D I E N N E :^ 
 
 MIX two teaspoonfuls of curry 
 powder with two of flour ; 
 cut up and fry a chicken 
 in butter, with an onion and some 
 
 57 
 
parsley; add the curry and flour, 
 and one and one-half cupfuls of 
 clear stock and one cupful of grated 
 cocoanut ; wet with the juice of a 
 lemon. Stir well and serve hot. 
 
 LUCKNOW CURRY 
 
 ME L T a tablespoonful of 
 butter and stir in a table- 
 spoonful of flour ; add a 
 teacupful of chicken broth and 
 one of cream ; mix thoroughly un- 
 til smooth, and season with salt 
 and white pepper; cut a cold 
 boiled fowl in bits and put in with 
 a tablespoonful of curry powder 
 and the juice of half a lemon. 
 After it is thoroughly heated lift 
 from the fire and put over the hot- 
 water pan and add the yolks of 
 four eggs beaten, and stir until 
 thick. 
 
 MARYLAND TERRAPIN 
 
 CH O P a chicken liver and 
 three hard-boiled eggs rather 
 coarse ; to this add one quart 
 of cold cooked chicken, cut in 
 small pieces, and season with salt, 
 pepper, and a little nutmeg ; put 
 three tablespoonfuls of butter in 
 the chafing-dish ; when melted stir 
 in two tablespoonfuls of flour un- 
 til smooth and frothy, and gradu- 
 ally add one cupful of chicken 
 stock ; stir and cook for three min- 
 utes, and then put in one cupful 
 of cream, reserving four table- 
 
 59 
 
spoonfuls ; stir for a minute and 
 then put in the chicken mixture 
 and simmer for ten minutes ; dur- 
 ing this period beat well the yolks 
 of two uncooked eggs and put the 
 four tablespoonfuls of cream with 
 them and pour into the chicken 
 and stir for one minute. Remove 
 from the flame and add four table- 
 spoonfuls of sherry and one tea- 
 spoonful of lemon juice and serve 
 at once. 
 
 ^ METROPOLE {^ 
 
 PREPARE one cold boiled 
 chicken the same as for salad, 
 and add one can of mush- 
 rooms; put two tablespoonfuls of 
 butter in chafing-dish and work in 
 one tablespoonful of flour; when 
 smooth add a pint of milk, and 
 boil up once before putting in the 
 chicken and mushrooms ; season 
 with pepper and salt, and cover 
 the top with rolled cracker and 
 lumps of butter. Cook twenty 
 minutes over a rather slow flame. 
 
 PALERMO MACARONI 
 
 MINCE an onion and fry in 
 butter; add a Httle flour 
 and half of a can of to- 
 matoes ; season with salt, pepper 
 and a spoonful of sugar, and cook 
 twenty minutes ; strain and add 
 one cupful each of cooked maca- 
 roni, chopped ham, chicken cut in 
 bits, and three cooked green pep- 
 6i 
 
pers, finely shredded and free from 
 seeds. Beat the yolk of one egg 
 in a half-cupful of hot milk and 
 stir in well to thicken it and serve 
 hot. 
 
 t^ QJJAIL t^ 
 
 FRY whole in the blazer until 
 nearly done ; take them out 
 and cut in halves. Make a 
 rich gravy by working one table- 
 spoonful of flour into two of 
 melted butter and adding a little 
 chopped onion and white wine. 
 Return the quail to the gravy and 
 cook until quite tender. 
 
 SPRING CHICKEN 
 
 A DAINTY and tender spring 
 chicken can be split and 
 cooked in a chafing-dish 
 almost as well as it can be broiled. 
 Flood the dish with best olive oil, 
 let it get piping hot, lay the split 
 chicken in, inside down, and cover. 
 Turn and brown on the other side 
 and season with salt and pepper. 
 
 ^ TURKEY HASH ^ 
 
 PU T a half-pint of gravy in 
 the saucepan with a little 
 piece of butter rolled in flour, 
 a teaspoonful of catsup, pepper 
 and salt, and the peel of half of a 
 lemon cut fine. Let this boil up, 
 and then put in the turkey, cut in 
 little bits, and when thoroughly 
 
 63 
 
hot break in four eggs on top and 
 poach them. Slip into a hot plat- 
 ter without breaking the eggs and 
 serve immediately. 
 
 ^ WILD RAGOUT ^ 
 
 REMOVE the skin and bones 
 of cold roast duck, and cut 
 enough of the meat in mod- 
 erate sized pieces to make about a 
 pint. Mash the livers to a paste, 
 and put in the pan with one table- 
 spoonful of dry mustard, one tea- 
 spoonful of salt, a dash of cayenne 
 and two tablespoonfuls of lemon 
 juice; mix thoroughly and add 
 two tablespoonfuls of butter and 
 the same amount of water. Put 
 in the cold duck and one gill of 
 Madeira and stir until smoking 
 hot. 
 
 ^ (g^ ^ 
 
 ^ 
 
 65 
 
■^ 
 
 v* 
 
 EGGS 
 ^ ^ ^ 
 
 jS« 
 
 % 
 
ANCHOVY TOAST 
 
 CUT toasted bread into circles 
 and spread them with an- 
 chovy paste. Place on each 
 piece a poached egg. 
 
 BREAD OMELET 
 
 SOAK a cupful of stale bread 
 crumbs for fifteen minutes in 
 a cupful of sweet cream; add 
 the beaten yolks of four eggs, salt 
 and pepper, and last fold in the 
 beaten whites ; put a big spoonful 
 of butter in the chafing-dish, and 
 when it is melted pour in the 
 omelet and cook for six minutes. 
 Slice a hard-boiled egg and put 
 over the top just before taking 
 from the flame. 
 
 CONNECTICUT 
 CHOWDER 
 
 FRY quite brown four slices of 
 salt pork; slice about six 
 good-sized potatoes and lay 
 over the pork; cover with water 
 and boil until tender; then add 
 three pints of milk, butter the size 
 of an egg, salt and pepper. When 
 the milk is at boiling point drop 
 in the yolks of six eggs very care- 
 fully, so as not to break them, and 
 cook about five minutes, or until 
 they are hard, and pour over Bos- 
 ton crackers, split and buttered. 
 69 
 
CURRIED EGGS 
 
 SLICE and fry two small 
 onions; add two cupfuls of 
 stock and two teaspoonfuls 
 of curry powder; thicken a half- 
 pint of cream with a little flour, 
 and stir in and cook until thick 
 and smooth. Divide seven hard- 
 boiled eggs in half, put in the 
 curry and simmer until heated 
 through. 
 
 GRUY^RE EGGS 
 
 MELT one-quarter of a pound 
 of grated Gruyere cheese 
 with a teaspoonful of but- 
 ter; add one cupful of chicken 
 broth, some chopped onion, and 
 parsley, nutmeg and salt. Stir un- 
 til smooth and creamy and all 
 well blended, and then put in four 
 well-beaten eggs ; stir for an in- 
 stant and serve immediately on 
 hot toast. 
 
 ^ HAM OMELET ^ 
 
 BEAT together seven eggs, the 
 whites and yolks ; add four 
 tablespoonfuls of milk and 
 beat fast for one minute ; season 
 with pepper and salt ; have ready 
 a cupful of cold broiled ham, 
 chopped very fine, and stir it in 
 the eggs and pour into the pan, in 
 which there is a tablespoonful of 
 butter melted. Shake briskly over 
 the flame, slipping a cake-turner 
 
 71 
 
under the omelet to prevent 
 sticking, and as soon as it is set 
 double it over in the middle and 
 turn into a hot dish by a dexter- 
 ous inversion of the pan, 
 
 LIVINGSTON CLUB 
 
 BEAT well together twelve 
 raw eggs and a half-pint of 
 cream, adding salt and pep- 
 per; put the mixture in the pan 
 well buttered, and scramble ; then 
 add a half-pint of well-cooked to- 
 matoes and three truffles cut fine. 
 Spread small squares of hot toast 
 with pate de foie-gras, and pour 
 the eggs over. Serve very hot. 
 
 PAR EXCELLENCE 
 
 PUT a tablespoonful of butter 
 in the pan ; break four eggs 
 in a bowl ; add pepper, salt 
 and a tablespoonful of chopped 
 parsley ; stir until the eggs are 
 well mixed, but do not beat ; pour 
 them in the hot butter and stir 
 constantly with a fork till the eggs 
 begin to set, gently tipping the pan 
 to let the uncooked part run where 
 it will be cooked through. With a 
 bread-knife commence and roll the 
 omelet before the eggs get too set. 
 
 ;i^ POACHED EGGSW 
 
 PLACE in the hot-water pan as 
 many muffin rings as the pan 
 will hold ; turn in enough 
 boiling water to just cover the 
 
 73 
 
rings, and add a little salt. When 
 the water boils break an egg into 
 each ring ; have ready even pieces 
 of toast, cut into rounds, moisten 
 them with hot water and spread 
 generously with butter. Remove 
 the eggs carefully with a flat skim- 
 mer, and place one on each round 
 of toast; lift the rings off and dust 
 the yolk with pepper. 
 
 9m RUBY ROYAL ^ 
 
 CUT one small onion very fine 
 in a pint of tomatoes ; sea- 
 son highly with salt and cay- 
 enne, add a big lump of butter 
 and stew slowly for fifteen minutes. 
 Strain and return to the pan. Break 
 six eggs into the boiling tomato 
 without breaking the yolk, and 
 cook until the white is firmly set. 
 Serve at once, placing one egg, 
 with tomato sauce, on each slice 
 of hot buttered toast. 
 
 S^ RUM OMELET ^^ 
 
 MI X three eggs with two 
 tablespoonfuls of sugar and 
 a small glass of Jamaica 
 rum, and beat just enough to break 
 the eggs. Melt two tablespoon- 
 fuls of butter in the pan and turn 
 the mixture in carefully and evenly. 
 When the eggs are cooked slip a 
 knife under and carefully roll the 
 omelet to the center. Lift it to 
 a hot dish, sprinkle with powdered 
 
 75 
 
sugar, pour rum around it, and 
 when it is on the table touch a 
 match to the rum. 
 
 ^^SHIRRED EGGSJ^ 
 
 BREAK into a soup-plate six 
 eggs, taking care to keep the 
 yolks whole; put into the 
 chafing-dish a tablespoonful of but- 
 ter, when melted add the eggs and 
 cover with sweet cream, a table- 
 spoonful for each egg. Cook un- 
 til the eggs are set, then sprinkle 
 salt and pepper on top. 
 
 SPANISH OMELET 
 
 CHOP a very little garlic and 
 fry in olive oil; add one cup- 
 ful of sliced mushrooms and 
 one-half cup of stewed tomatoes, 
 pepper and salt. Spread this over 
 a plain omelet just before folding 
 over, and serve very hot. 
 
 t^ STUFFED EGGS W 
 
 HAVE ready one cup of care- 
 fully boiled rice and six 
 hard-boiled eggs; remove 
 the shells from the eggs, cut them 
 into halves, lengthwise; take out 
 the yolks and mash them; add a 
 tablespoonful of melted butter and 
 three sardines rubbed to a paste, a 
 dash of cayenne and half a tea- 
 spoonful of salt; mix thoroughly, 
 form into balls and fill into the 
 space in each white ; form the rice 
 
 77 
 
into a mold In the center of a plat- 
 ter, sink the eggs down in it, and 
 stand the platter over hot-water 
 pan. Rub together two round- 
 ing tablespoonfuls of butter and 
 two of flour; add a half-pint each 
 of stock and milk, stir until boil- 
 ing, season with salt and cayenne 
 and strain over the eggs and rice. 
 Sprinkle the top with chopped 
 parsley and serve hot. 
 
 TOMATO OMELET 
 
 SKIN two or three tomatoes, 
 cut in slices, fry in butter and 
 keep hot. Beat up some eggs 
 as for omelet, season with salt 
 and pepper, put butter in pan and 
 turn in the eggs; when set, put a 
 spoonful of the tomatoes in the 
 center, fold the omelet from each, 
 side, and serve. 
 
 (^ (^ {^ 
 
 (^ 
 
 79 
 
"^ 
 
 w 
 
 CHEESE 
 {^ f^ (^ 
 
 # 
 
 »%. 
 
BREAD SOUFFLE 
 
 SOAK two cupflils of stale bread 
 crumbs in two of hot milk; 
 add one cupful of grated 
 cheese and beat thoroughly with 
 egg-beater. Beat three eggs until 
 light and add with seasoning. Put 
 a tablespoonful of butter in the 
 pan and cook one-half of the mix- 
 ture at a time, as this makes two 
 omelets. Cook more slowly than 
 for plain omelet. When it is set 
 it will be as light as souffle; fold 
 over the edges and serve on the 
 instant. 
 
 CHEESE SANDWICH 
 
 SLICE the bread very thin and 
 cut in rounds with a large 
 biscuit- cutter. Put a thick 
 layer of grated cheese between the 
 two forms, sprinkle with salt and 
 a dash of cayenne and press the 
 rounds well together. Fry a deli- 
 cate brown on each side in hot 
 olive oil and serve very hot. 
 
 ^ FONDUE ^ 
 
 SELECT three large ripe toma- 
 toes, skin them and cut into 
 slices. Cook them until ten- 
 der, and then add two ounces of 
 grated Parmesan cheese and a 
 generous piece of butter, salt and 
 pepper. Beat up one egg and 
 stir into the mixture just as it is 
 taken from the fire. Serve very 
 hot on buttered biscuits. 
 
 83 
 
J^GHERKIN JUCKJ^ 
 
 TAKE a pound of good Amer- 
 ican cheese, wet it with a 
 cupful of ale, put it in the 
 pan over the fire and melt and 
 work smooth and creamy by con- 
 stant stirring ; add a generous dash 
 of cayenne and pour over hot 
 toast. On the top of each piece lay 
 a thin crisp slice of broiled bacon. 
 
 ^ LYONNAISE ^ 
 
 MELT two tablespoonfuls of 
 butter and put in it one 
 tablespoonful of onion 
 chopped fine and fry until tender. 
 Add one cupful of shaved cheese 
 and stir until smooth and melted. 
 Beat six eggs slightly and whip 
 them in, season and pour imme- 
 diately over toasted crackers. 
 
 OREGON CREAM 
 
 TOAST slices of bread nicely 
 in squares and cut off the 
 crust. Butter while hot and 
 plunge them for an instant into a 
 bowl of boihng milk; place them 
 on a hot plate and keep warm. 
 Put in the pan one-half cupful of 
 rich milk and when it is boiling 
 hot put in two cupfuls of grated 
 cheese. Stir constantly until the 
 cheese is melted; then add salt and 
 cayenne and the beaten yolks of 
 two eggs. Pour over the toast 
 and serve instantly. 
 
S^ ROULETTES ^ 
 
 MELT one -half cupful of 
 grated cheese in the pan, set 
 over boiling water, season 
 with salt and Hungarian red pep- 
 per; add a tablespoonful of ale 
 and pour over thin rounds of but- 
 tered toast. Poach four eggs and 
 serve on top of the four pieces of 
 toast. 
 
 WELSH RAREBIT 
 
 PLACE a tablespoonful of but- 
 ter in the chafing-dish; add 
 two pounds of good Eastern 
 cheese chopped fine, a generous 
 pinch of salt, one-third of a tea- 
 spoonful of cayenne, four dashes 
 of Worcestershire sauce and stir 
 vigorously until melted. Then 
 add a wine-glass of porter or ale 
 and a teaspoonful of Colman's 
 mustard and stir until it bubbles. 
 Serve on hot toast. Make over 
 hot-water pan. 
 
 (^ ^ (^ 
 
 <4? 
 
 87 
 
w 
 
 w 
 
 SWEET 
 (^ (^ (^ 
 
 «* 
 
 »%. 
 
7^ CANAPE ^ 
 
 SPLIT in two little squares of 
 sponge cake and lay them in 
 hot butter in the chafing-dish, 
 and brown on both sides. Re- 
 move them to a plate and spread 
 each layer with canned berries or 
 fruit of some kind. Turn the juice 
 from the can into the chafing-dish; 
 moisten a teaspoonful of arrowroot 
 with cold water, stir it slowly into 
 the hot juice until it is thick and 
 clear, and then pour over the slices 
 of spread cake. 
 
 DEVILED ALMONDS 
 
 FRY two ounces of blanched 
 and shredded almonds in 
 enough olive oil to keep from 
 burning, until well browned. Mix 
 together one tablespoonful each of 
 Chutney and Worcestershire sauce, 
 two of chopped pickles, and a lit- 
 tle salt and cayenne; pour over 
 the nuts, and serve as soon as 
 thoroughly heated. This is nice 
 with oysters. 
 
 FRENCH PANCAKE 
 
 BEAT two eggs, whites and 
 yolks separately; add one 
 cupful of milk to the beaten 
 yolks, and one teaspoonful of 
 sugar, salt, and one-half of a cupful 
 of flour. Beat until smooth, then 
 put in one-half of a tablespoonful 
 of olive oil and the beaten whites. 
 
 91 
 
Grease the cutlet pan with a little 
 oil, heat and pour in enough of 
 the mixture to cover the bottom ; 
 when brown, turn and brown the 
 other side. Spread each cake with 
 butter and jelly. Roll and serve 
 at once. 
 
 ^ GERMAN TOAST ^ 
 
 BEAT three eggs lightly, add a 
 half-teaspoonful of salt, two 
 tablespoonfuls of sugar and 
 one cupful of milk; strain into a 
 shallow dish, put six slices of stale 
 bread in the mixture, and soak it 
 until soft. Cook in the hot pan 
 with plenty of olive oil or butter; 
 brown on one side, turn and brown 
 the other side. 
 
 ORANGE OMELET 
 
 GRATE the rind from an or- 
 ange. Beat the yolks of 
 three eggs thoroughly and 
 add three tablespoonfuls each of 
 powdered sugar and orange juice, 
 and the grated rind. Beat the 
 whites stiff, stir them into the 
 yolks, and cook like a plain omelet. 
 Lay it on the serving-dish, sprinkle 
 it thickly with powdered sugar and 
 score it in diagonal lines with a 
 clean, red-hot poker. 
 
 93 
 
INDEX 
 
 Anchovy Toast 
 Aunt Dinah 
 Bath Chops 
 Batter Loaf 
 Bombay Cepes 
 Boneless Chicken 
 Bouillabaisse 
 Brain Cutlets . 
 Breaded Tongue 
 Bread Omelet . 
 Bread Souffle 
 Bundles . 
 Canape 
 Canvasback 
 Caracas 
 
 Champignons . 
 Cheese Sandwich 
 Coblentz Carp . 
 Cocktail 
 Connecticut Chowder 
 Corned Beef Hash 
 Cosmos Club Shrimps 
 Crabs with Mushrooms 
 Creole Chicken 
 Curried Eggs 
 Delmonico Lobster 
 Deviled Almonds 
 Dublin Lawyer 
 Dunbar Shrimps 
 En Cachette . 
 Epigrams 
 Figaro Omelet . 
 Fondue 
 
 French Pancake 
 Fricandelles 
 Fricasseed Lobster 
 Frizzled Beef 
 
 69 
 3 
 39 
 3 
 15 
 57 
 21 
 
 39 
 
 39 
 69 
 
 83 
 3 
 91 
 57 
 41 
 15 
 
 83 
 21 
 
 5 
 69 
 
 41 
 21 
 
 23 
 57 
 71 
 23 
 91 
 4» 
 23 
 
 5 
 43 
 
 5 
 83 
 91 
 43 
 25 
 45 
 
Frogs a la Poulette 
 German Toast 
 Gherkin Juck 
 Golden West . 
 Grenouille . 
 Grilled Sardines 
 Gruyere Eggs 
 Gumbo Oysters 
 Halibut Rarebit 
 Hamburg Steaks 
 Ham Omelet 
 Japanese Shrimps 
 Kippered Kidney 
 La Touraine 
 L'Indienne . 
 Livingston Club 
 Lobster a la Newberg 
 Lucknow Curry 
 Luncheon Liver . 
 Lyonnaise 
 Madeira Gravy 
 Marengo 
 
 Maryland Terrapin 
 Metropole 
 Milwaukee Mutton 
 Minced Clams 
 New Orleans Sausage 
 Orange Omelet 
 Oregon Cream 
 Oysters a la Poulette 
 Palermo Macaroni 
 Panned Oysters 
 Par Excellence 
 Pepper Stew 
 Piedmont Toast . 
 Poached Eggs . 
 Quail 
 
 Rarebit of Oysters 
 Rechauffe . 
 
Rex Crab 
 
 Roasted Mushrooms 
 Roulettes 
 Ruby Royal 
 Rum Omelet . 
 St. Lawrence Crab 
 St. Stephen Lobster . 
 Scotch Finnan Haddie 
 Scrambled Sweetbreads 
 Shirred Eggs 
 Simplicite 
 Spanish Omelet 
 Spring Chicken 
 Steamed Oysters 
 Stewed Shrimps 
 Stuffed Eggs 
 Tenderloin Steak 
 Terrapin 
 Tomato Omelet 
 Tripe Spanish 
 Turkey Hash . 
 University Grill 
 Welsh Rarebit 
 West Indian 
 Wild Ragout . 
 
 ^ (^ (^ 
 
 31 
 17 
 87 
 75 
 75 
 3» 
 33 
 33 
 51 
 77 
 33 
 77 
 
 63 
 II 
 
 35 
 77 
 53 
 35 
 79 
 53 
 63 
 II 
 
 87 
 17 
 65