M • ■ ■ - mmmmS0 kA 1 /he #**X ^^tftfe^* / hhaftaq-JisA f &** Ss * 6 s£ Jet* hunt KJ ^W**'. «* <**. y* $3* i||;:^;^ii Class Book COPYRIGHT DEPOSIT *., *vJ»Jv v**!', v!v. •.♦!»}». y* M^$^^^ +r4 liSIS^ ^w^^^^^^^^^^^^^^^w^w^^^- The Chafing=Dish Supper BY THE SAME AUTHOR. THE LITTLE DINNER. One vol., 12mo, $1.00. THE CHAFING-DISH SUPPER. One vol., 12mo, 75 cents. The Chafing=Dish Supper By Christine Terhune Herrick 4*V20V-1Z, «V New York Charles Scribner's Sons 1894 Copyright, 1894, by Charles Scribner's Sons TROW DIRECTORY PRINTING AND BOOKBINDING COMPANY NEW YORK TABLE OF CONTENTS CHAPTER I. PAGE When to Use the Chafing-Dish. . . 1 CHAPTER II. Practical Suggestions, . CHAPTER III. Beginning with the Egg, . 1G vi £a6fe of Contents CHAPTER IV. PAGE A Pretty Kettle of Fish, ... 31 CHAPTER V. Oysters, Clams, Scallops, ... 42 CHAPTER VI. With the Crustaceans, .... 52 CHAPTER VII. A Chapter on Entrees, .... 60 CHAPTER VIII. Miscellaneous Dainties 75 $a6fe of Contents vii CHAPTER IX. PAGE Rechauffes, 86 CHAPTER X. The Chafing-Dish Menu, ... 99 INDEX, 109 CHAPTER I WHEN TO USE THE CHAFING-DISH The chafing-dish began its career in the hands of the bachelors. With them it was a substitute for a hearthstone, and supplemented by cosey bachelor apartments and a good club, measurably consoled them for the domes- tic joys most of them neither missed nor desired. Assisted by the chafing-dish, they could — and often did — not only "welcome cheerful evening in," but also see it out in a blaze of glory. Even now, when the chafing-dish has become an ordinary sight 2 £0e C0afLn3;©ie(5 JJuppet on family tables, it is still haloed with a suggestion of revelry and midnight feasts that endears it to the hearts of that large class who, amid the proprieties of Philis- tia, secretly long for the joys of Bohemia. For the chafing-dish has ceased to be the peculiar possession of the dweller in tents. The most sedate householder now owns one, which is often expensive enough to exonerate its proprietor from any sus- picion of Bohemianism. A solid silver chafing-dish should be as good a guar- antee of purse and position in these days as was a gig in Carlyle's time, and when the cooking of a dinner entree in the aforesaid dish is personally conducted by an irreproachable butler, the acme of ele- gance and incongruity has surely been reached. Never, perhaps, is a chafing-dish more out of place than under such circum- stances. Its very presence is a plea for H2(5en to (Use f0e Cfa$n&<&iB§ 3 unconventionally, for a license that is incompatible with the stern etiquette of the feast of ceremony. The chafing-dish has no rights at the dinner-table, unless perchance the dinner be one of those mer- ry, happy-go-lucky "spreads" dear to that class of the worthy poor recruited from the ranks of artists, journalists, and certain workers at literature. No ; the chafing-dish is most happily in evidence at the midnight supper, the Sun- day night tea, and the summer luncheon. There it provides a delightful substitute for the regulation cooking common on such occasions. For a long time the man or woman — it was usually a man — who achieved a suc- cessful product in the chafing-dish was regarded by the uninitiated as hardly sec- ond to a magician of the Middle Ages. But we have changed all that ! The dish that has for so long been a valued t$t Cffaftng^te^ ^upper stand-by to the few who appreciated its possibilities and knew how to make the most of them, has leaped into sudden popularity. Classes of women, of men, of women and men, are organized for the study of chafing-dish cookery. Clubs are formed where the only refreshments served are those prepared in the chafing- dish. Books have been written in which recipes for chafing-dish compounds are given with more or less accuracy. Even the very poor are learning that by the help of a chafing-dish they can prepare hot food in the middle of the day without cooking themselves as well as the dinner over a blazing fire in a wood or coal stove. The chafing-dish deserves all that is said in its praise. It is simple, clean, easily managed, less expensive and cum- brous than a gas stove, less odorous and dirt-compelling than an oil stove. It gives practically no lateral heat, so that ugge0ftons 13 for hot water, the upper one, or blazer, for cooking. The latter is often used without the hot-water dish, when the contents will not he injured by the direct flame beneath, as is the case when quick cooking is required. There are many other dishes, notably those containing milk and eggs, which should be cooked over boiling water. Some chafing-dishes have handles at- tached to both pans— an admirable idea. It is an awkward business to lift from the supporting rim, or put into it, a handle- less pan half full of boiling water. The chafing-dishes which seek to sup- ply the place of the lower pan by a double cover to the lamp, are not equal to those with the double pan. Even the gentle heat from the small flame does not serve as a substitute for the steady, uniform cookery only possible over boiling water. A criticism frequently passed upon i '4 Z§* C0afm^ ( £)i6[5 JJupper chafing-dish cookery is that so little of it is really clone on the table ; that a maid is often kept busy in the kitchen making ready the material for the dish the mis- tress is preparing in the dining-room. As a matter of course a certain amount of preparation is necessary for many articles cooked in the chafing-dish as there would be were they cooked in a frying-pan or saucepan on a stove. If the preliminary work is done outside, it is to save time at the table. In cooking sweetbreads, for example, they are usually parboiled before they come to the table, simply because this method is preferable to keeping the guests waiting while the operation is per- formed before them. So, in cooking lob- ster, this is boiled and picked from the shell before it makes its appearance in polite society. There are many dishes, however, like those composed of oysters, clams, kid- (pmcficaf £5>usge0fion0 15 neys, etc., where hardly any preparation is required after they come from market except what can be done at table when the guests are met. CHAPTER III BEGINNING WITH THE EGG SCRAMBLED EGGS. Break five eggs into a bowl, beat them with a fork only enough to blend the whites and yolks. Melt a tablespoonful of butter in the blazer, and turn in the eggs. Stir constantly until you have a thick, smooth mass. Season with a half teaspoonful of salt and a pinch of white pepper. Serve at once. STIRRED EGGS. One gill rich brown gravy or stock. One tablespoonful butter. One tablespoonful minced parsley. (30eginnm$ tyit§ f^e (Egg /? Five eggs. Half teaspoonful salt. Half saltspoonful white pepper. Melt the butter in the blazer, add the gravy, and when this is hissing hot, stir in the eggs, broken in a bowl and beaten as for scrambled eggs. Stir until they thicken ; season, and just before serving them sprinkle them with the minced pars- ley. Serve on toast. CREAMED EGGS. One gill chicken or veal stock. One gill cream. Four eggs. Half teaspoonful salt. Pepper to taste. Heat together the cream and the stock in the blazer, beat the eggs without sep- arating, and turn into the dish, stir until thick, season and serve. 2 1 8 $0e CWw&iBfy puppet EGGS WITH CHEESE. Five eggs. Two heaping tablespoonfuls dry grated cheese. Parmesan or old English cheese is best for this. One tablespoonful butter. Half teaspoonful salt. A dash of cayenne pepper. Beat the eggs light, add the cheese, the salt, and pepper. Have the butter melted in the blazer, turn in the eggs, and stir until thick and smooth. Serve on toast or crackers. EGGS ON ANCHOVY TOAST. One tablespoonful butter. One tablespoonful flour. Half pint milk. Six eggs. One scant teaspoonful salt. (§CQinnir\Q tariff tf)e (ggg 19 White pepper. Six slices of buttered toast spread with anchovy paste. Melt the butter in the blazer, stir in the flour, and as soon as it bubbles add the milk. Stir until you have a smooth white sauce, and then turn in the eggs beaten light. Season, and stir constantly until you have a thick yellow sauce that will almost stand alone. Heap this on the anchovy toast and serve at once. If you wish to do all the preparation on the chafing-dish, you can heat one or two tablespoonfuls of butter in the blaz- er, and when it is very hot fry in it thin slices of bread from which the crust has been trimmed. These may be spread with the paste and kept warm between two heated plates, or over hot water while you cook the eggs. 20 £0e Cf5afm^©i60 §b\xpptv EGGS WITH CURRY. Five eggs. One tablespoonful butter. One teaspoonful curry-powder. One gill milk. Half teaspooful salt. Cut an onion in half, and rub the in- side of the blazer with it before you put in the butter. Beat the eggs without separating, and add to them the milk in which has been dissolved the curry pow- der. Turn all into the chafing-dish, and stir until smooth. POACHED EGGS. For these use the hot-water dish alone. Have it half full of boiling water, and place in it as many poached egg rings as it will hold. The water should not be deep enough to cover them until after (Jgegtnnmg tmf§ f0c <£gg 2/ an egg has been broken into each ring. More boiling water may then be added. Cook until the eggs are set. Serve on toast or fried bread. EGGS WITH BLACK BUTTER. Three tablespoonfuls of butter. Half teaspoonf ul vinegar. Salt and pepper to taste. Three or four eggs, according to the size of the chafing-dish. Melt the butter, cook in the blazer un- til it is a dark brown — almost black. Break in the eggs then, one at a time, and carefully, that they may not run together. Baste them with the butter until they are done, adding the vinegar just before taking them up, and sprinkle them with the salt and pepper. 22 $0e £0afin^ ( £)i00 J&upper FRIED EGGS. Melt two tablespoonfuls of butter in the blazer, and as soon as it is hot break in the eggs, one by one. Do not let them touch, if you can avoid it. When set, turn them over and cook on the other side. Dust with salt and pep- per and serve. EGGS AND BACON. Cut thin slices of bacon and fry them in the blazer until quite crisp. Draw them then to the side of the dish, and fry eggs in the fat from the bacon. Serve together. OMELET. Beat together in a bowl the whites and yolks of five eggs, add to them a gill of milk, a half teaspoonful of salt, and a little white pepper. Use both pans of Q0egmning t»tf0 t (Je €53 23 the chafing-dish, putting boiling water in the lower one. Melt in the upper two tablespoonfuls of butter, and turn into it the eggs. Cook until set, slipping a knife under the edge from time to time, to take care that the omelet does not stick. When it is done, fold it over care- fully, and either transfer it to a hot dish, or, better still, serve it from the chafing- dish. It is possible to cook an omelet in the blazer, without the hot-water dish, but a small flame must be used and great care taken to prevent scorching. Parsley omelet, mushroom omelet, ham omelet, etc. , may all be made by the above recipe. The filling should be strewn over the omelet just before it is doubled. EGGS WITH TOMATOES. Five eggs. Half pint stewed tomatoes, or the same 24 Zfc Cfjaftng^ief} JJupper quantity of fresli tomatoes, peeled and chopped. One tablespoonf ul butter. Half tablespoonf ul flour. One very small onion, minced fine. One small teaspoonf ul salt. Pepper to taste. Brown the onion in the butter, stir in the flour, and when this bubbles, add the tomato. Beat eggs without separating, and when the tomato boils, stir them in very slowly. When they thicken, season and serve. Cook in blazer. EGGS WITH SARDIKES. Five eggs. Small box sardines. One tablespoonful butter. Juice of half a lemon. Half teaspoonf ul salt. QSegmning ttrif f0e (Egg 25 A little cayenne. Bone and skin the sardines, and flake them with a fork. Melt the butter, lay in the sardines, and cook until they are hot through. Add the eggs, beaten with- out separating, and when set stir in the lemon-juice, salt, and cayenne. EGGS AND ANCHOVIES. Five eggs. A dozen anchovies, skinned and minced. One gill cream. One tablespoonful butter. A dash cayenne pepper. Melt the butter, add the cream, and when both are hot stir in the beaten eggs. When they begin to thicken put in the anchovies and cayenne, and cook, stirring constantly, until the dish is the consist- ency of ordinary scrambled eggs. Serve on buttered toast or fried bread. 26 Z$t €f5afmg;©t00 ^W* x EGGS WITH HAM. Six eggs. Half pound boiled ham, cut in small pieces. Half tablespoonful onion, minced very fine. (Chives may be substituted when they are in season.) Half teaspoonf ul mustard. Two tablespoonf ills butter. Brown the onion in the butter, acid the ham, sprinkle with the mustard, and cook the meat until it begins to crisp. Stir in the eggs, and cook until thick. EGGS A VITALIENNE. Five eggs. Half pint milk. Half teacupful boiled spaghetti, chopped. Half teacupful mushrooms, sliced. (gcQinninz \nit§ t #e <&qq 27 One tablespoonf ul butter. One tablespoonf ul chopped parsley. One scant teaspoonful salt. White pepper to taste. Melt butter and heat milk in the chafing-dish, over hot water. Stir in the beaten eggs, and when they begin to thicken add the spaghetti, mushrooms, parsley, and seasoning. Cook three min- utes and serve. EGGS WITH MUSHROOMS. Five eggs. Two tablespoonf uls butter. Three tablespoonf uls mushrooms. One teaspoonful lemon-juice. Salt and white pepper. Melt the butter, put in the mushrooms, and let them get hot through. Squeeze the lemon- juice over them, stir in the eggs, add salt and pepper, and cook until thick. 28 £0e €0aflngs©t*0 puppet LYONNAISE EGGS. To two tablespoonf uls of butter, melted in the chafing-dish, put a small onion, sliced very thin and a couple of sprigs of parsley, minced, and cook until the on- ions are lightly browned. Add a gill of milk in which has been dissolved a tea- spoonful of flour, stir two or three min- utes, and lay in six hard-boiled eggs, each cut into four slices. Let them simmer for a few minutes, handling them care- fully, as they break readily. FRICASSEED EGGS. Six hard-boiled eggs, each cut crosswise into four thick slices. One cup good gravy or stock. In nearly all of the recipes which call for stock canned consomme may be used, or failing this, beef extract. (Jijeginnmg mii§ f#e (Egg 29 One teaspoonful butter. One very small onion, minced fine. One tablespoonful chopped parsley. Two teaspoonfuls flonr. Salt and pepper at discretion. Cook the onion in the butter, stir in the flour, and when it bubbles add the stock. When it is boiling hot lay in the eggs gently, not to break them. Let them cook three or four minutes, or un- til smoking hot. Season, sprinkle with parsley, and serve on fried bread. CURRIED EGGS. Six hard-boiled eggs, sliced as in pre- ceding recipe. One tablespoonful butter. One tablespoonful flour. One small onion, minced. Half pint white stock. Two tablespoonfuls cream. One teaspoonful curry-powder. Half teaspoonful salt. Brown tlie onion in the melted butter, stir in the flour and curry-powder, mixed together. When they bubble add the stock, stir until thick and smooth, put in the cream and the sliced egg. Salt to taste, and cook until the eggs are heated through. A SCOTCH RAREBIT. Six hard-boiled eggs, coarsely chopped. Two tablespoonf uls butter. One tablespoonful flour. One tablespoonful anchovy paste. Half pint milk. Pinch of cayenne. Cook butter and flour together until they bubble, add milk, and stir until smooth. Put in the anchovy paste and cayenne, and one minute later, the eggs. Simmer three minutes, and serve on toast. CHAPTER IV. A PRETTY KETTLE OF FISH CREAMED SALMON". Two hours before it is needed turn the contents of a can of salmon out upon a platter. Pick it to pieces with a fork, re- moving all bits of bone or skin, and drain off the liquid. When you are ready to prepare the dish, cook together in the chafing-dish over hot water a tablespoonful of butter and one of flour. When they bubble pour in a cupful of milk and stir until you have a smooth white sauce. To this add the salmon, stirring constantly, sea- son with a scant teaspoonf ul of salt and 3 2 Z$z £0aftn^<£H0f$ ^upper three dashes of reel pepper. When the fish is thoroughly heated squeeze in the juice of half a lemon. Any kind of fish may be used in the same way. In cooking anything containing milk in the blazer, a close watch must be kept or the milk will scorch. For this reason I advise using the hot-water pan under these circumstances. If, however, the flame can be regulated and kept down to a small point, there is little danger of burning. CURRIED SALMON. One can best salmon. One tablespoonful olive-oil. One small onion, minced. One teaspoonful curry-powder. One tablespoonful flour. Three gills hot water. One scant teaspoonful salt. Juice of half a lemon. ® ^reffg (geftfe of §t00 Ji Brown the onion in the oil, stir in the flour mixed with the curry-powder, and when they are well blended put in the boiling water. Salt, turn in the salmon, which should have previously been turned out and picked over as directed for Creamed Salmon, and let it become very hot. Acid then the lemon-juice and serve. CREAMED SALT COD. Either soak the cod for a while before it is used, or else put it in a colander af- ter it is shredded and pour boiling water over it two or three times. Make a white sauce, as for Creamed Salmon, put in two cups of the fish, and when it is smoking hot add to it a gill of cream. Or, you may omit this, and put in a tablespoonful of minced green pickle and a hard-boiled egg, chopped fine. 34 £0e €0frfCng;®i60 JJupper CUERIED HALIBUT. One tablespoonful butter. One tablespoonful flour. One teaspoonful curry-powder. One teaspoonful minced onion. Half pint milk. One gill cream. Two cupfuls cold boiled or baked hali- but, flaked up fine. Fresh cod may be used, if it is very good. Juice of half a lemon. One even teaspoonful salt. Cook together the onion and the but- ter, add the curry-powder mixed with the flour, and when these bubble stir in the milk and the cream. Put in the fish, salt it, and when it is smoking hot add the lemon- juice. @ %Mitt QKefffe of St*0 35 FRESH COD WITH ANCHOVY. Flake cold boiled cod, and to two cups of this allow two hard-boiled eggs, minced fine, a tablespoonful of anchovy jmste, and a cup of white sauce. When this last is cooked smooth and thick stir in the an- chovy and the eggs, and then the fish. Toss up from the bottom that the flavor of the anchovy may get all through the fish. BROOK TROUT. Put two tablespoonfuls of the best butter in the blazer, and when it is very hot lay in small brook trout. Cook un- til they are done through — it will require only a few minutes — and serve on hot plates. Or, if you prefer, you may heat two or three tablespoonfuls of pure olive-oil and cook the fish in this. In either case they $6 &$t Cfafin&faiBfy puppet should be taken out with a fork, to free them from as much of the grease as pos- sible. A few sprays of parsley fried with them is a pleasant addition. SARDINES SAUTE. Select good-sized, boneless sardines, lay them on tissue-paper to free them from oil, and carefully scrape off the skin with- out breaking the fish. Melt a tablespoon- ful of butter in the blazer, lay in the fish, and cook about three minutes, turning them once. When they are done squeeze over them a few drops of lemon-juice, dust very lightly with cayenne, and serve on toast. frogs' legs. To prepare these for the chafing-dish they should be skinned, as you generally find them in market, put over the fire in @ ^reffg (getffe of $00 37 boiling water, and cooked five minutes. They should then be blanched by having cold water poured over them. After this dry them, salt and pepper them, and dredge them in flour. Melt two ta- blespoonfuls of butter in the blazer, and cook the frogs' legs in this to a good brown. Serve fried parsley with them. Or, you may keep them hot in the blazer while you make a cream sauce in the lower dish, which is generally re- served for hot water. This sauce is made by cooking together two tablespoonfuls of butter and one tablespoonf ul of flour, and adding to them half a pint of rich milk, and pepper and salt to taste. Serve the frogs' legs in this. HALIBUT STEAK. Do not have your steaks more than three-quarters of an inch thick and about four inches square. Sprinkle them with 38 £$e CfSafmg^isfl JJupper salt and white pepper, dip them in an egg beaten up in a saucer with a tablespoon- ful of cold water, and then lay them in flour. Coat them well with this. Have three tablespoonfuls of butter smoking hot in the blazer, and smite your steaks in this over a moderate flame. If it is too fierce, the fish may scorch before it is done through. Serve sliced lemon with it. FISH WITH SAUCE PIQUANT. One tablespoonful butter. One tablespoonful tarragon vinegar. One tablespoonful tomato or walnut catsup. (Better than either is cucumber catsup.) One tablespoonful sherry. Half a small onion, minced fine. Half teaspoonful salt. Cayenne pepper at discretion. One pint cold flaked fish. <& $KttV (getffe of $00 39 Put all but the fish in the blazer, and cook together three or four minutes. When the sauce is boiling hot put in the fish, turn it well so that the sauce may penetrate it, and cook until all is thor- oughly clone. SHAD-ROES, SAUTE. Prepare the shad-roe by cooking it ten minutes in boiling salted water, to which has been added a teaspoonful of vinegar. This may be done in the lower compartment of the chafing-dish. When the roes are done, throw them in cold wa- ter for five or ten minutes to blanch them, then dip them in flour. Put two table- spoonfuls of butter in the blazer, and lay in the pair of roes. They will cook more quickly and evenly if you will cut each into two or three pieces. When done take them out, melt a little more butter 40 £0e €(fafing;©i65 puppet in the blazer, and serve some of this with each portion of the roe. Pass sliced lemon with this. CREAMED SHAD-ROES. One pair shad-roes, parboiled, blanched, skinned, and crumbled. Three hard-boiled eggs, the whites chopped coarsely, the yolks grated into a separate dish. One tablespoonful butter. One tablespoonful flour. Half pint milk. One gill cream. One even teaspoonful salt. Juice of half a lemon. A few dashes of cayenne. Cook the butter and flour together un- til they bubble, add the milk, and when the sauce is thick and smooth put in the roes. Cook three minutes, stirring con- $ $retfe QKefffe of §i00 4' stantly, then add the cream, the whites of the eggs, salt and pepper, and cook three minutes longer, or until the contents of the blazer begin to bubble. Sprinkle the grated yolks over the top of the roes, and serve at once. This is a pretty as well as an appetizing dish, and, in spite of the long direction, is not difficult or tedious to make. TERRAPIN". The simplest way of preparing this de- licious dish is generally conceded to be the best. Put two tablespoonfuls of butter into the blazer ; when it is hot, add the terrapin, season with salt and cayenne, pour over it three tablespoonfuls of sher- ry, and serve as soon as it is all heated through. CHAPTER V. OYSTERS, CLAMS, SCALLOPS PANNED OYSTEKS, PLAIN". In two tablespoonfuls of butter, melted in the blazer, lay twenty good-sized oys- ters. As soon as the edges curl, dust them with pepper and salt, and serve at once on toast. PANNED OYSTERS WITH SHERRY. Cook the oysters as directed above, and when they reach the "curling" point, put in two tablespoonfuls of sherry or madeira. Cook one minute longer, and serve on toast. ©gefere, Cfame, Jfcaffops 43 BKOILED OYSTERS. Select large, plump oysters, rub the bottom of the blazer with butter, and when it is hot, lay in the oysters. They will brown very quickly, and must be watched closely and turned promptly, or they will scorch. Should they stick to the pan, add a little more butter. FRIED OYSTERS. For this also large oysters should be chosen. Drain them, sprinkle them with a little salt and white pepper, and roll them in flour or cracker dust. Heat four tablespoonfuls of olive-oil in the blazer, and when it is boiling hot, drop in the oysters. Turn them when brown on one side and cook on the other. Lift out with a fork. Pass sliced lemon with 44 €$t C0aftngs<©t0# JJupper them. Those people who have a preju- dice against oil may use butter in its place. STEWED OYSTERS. Cook together a tablespoonf ul of butter and one of flour in the blazer. Add to it one pint of oyster liquor, and when this is boiling hot, put in twenty-five oysters. As soon as the edges crimp they are done. Season with salt and white pepper and two grates of a nutmeg. CURRIED OYSTERS. One solid pint oysters. Half pint oyster liquor. Half pint milk. Two teaspoonfuls curry powder. Two tablespoonfuls butter. One tablespoonful flour. Half teaspoonful onion juice. One small teaspoonful salt. &VBUxts, Cfame, §cMop* 45 Put in the butter and onion juice, add the flour and curry powder, and when the mixture bubbles, stir in the oyster liquor and the milk. When the sauce is smooth and boils, put in the oysters, and cook until they plump and the edges crimp, which will be in about four minutes. OYSTERS A LA POULETTE. Thirty oysters. One pint cream. One tablespoonful butter. One tablespoonful flour. Half teaspoonful salt. Saltspoonful white pepper. Three grates of a nutmeg. Cook together the butter and flour, add the cream, stirring constantly. When it boils, put in the oysters, and cook about four minutes. When they are plump, season, and cerve on toast or crackers. 46 Z$z €0afmg;;©t00 JJupper FRICASSEED OYSTERS WITH MUSHROOMS. Thirty oysters. Half cupful mushrooms, sliced. One tablespoonful butter. One tablespoonful flour. Three gills cream. One gill mushroom liquor. Yolks of two eggs. Scant teaspoonful salt. Pinch of white pepper. Cook together the butter and flour over hot water, pour upon them the cream and the mushroom liquor, put in the oysters and the mushrooms, and when the former begin to plump, stir in the beaten yolks of the eggs, very slowly. Unless this is done with great caution the sauce will curdle. Cook them only a minute, until the raw yellow becomes creamy, season, and serve. These are especially nice upon Graham toast. &V&tm, Cfame, ^caffo^g 47 DEVILLED OYSTERS. Twenty oysters. One tablespoonful olive-oil, or melted butter. One gill oyster liquor. One teaspoonful Worcestershire sauce. Pinch cayenne. Half teaspoonful salt. Half teaspoonful curry powder. Mix all the ingredients except the oys- ter liquor and oysters in the blazer before you light the lamp. As soon as they begin to heat over the flame, put in the liquor, and when this boils add the oys- ters. Turn them two or three times, and cook until plump. LITTLE PIGS IN BLANKETS. Choose large, plump oysters, and wrap about each a thin slice of corned pork 4& Zfc Cfafin&ffiizfy puppet or fat bacon, pinning it with a wooden tooth-pick. Lay them in the heated blazer, and cook until the pork or bacon is crisj}. OYSTER CRABS. Heat two tablespoonfuls of butter in the blazer, put in the oyster crabs, cook three minutes, season with salt and cay- enne, and serve. CREAMED CLAMS. One pint soft clams. One tablespoonful butter. One tablespoonful flour. One pint cream. One tablespoonful sherry. Yolks of two eggs. Cook together the butter and flour over boiling water, add the cream, and when you have a smooth sauce put in the !* !•. t»S !•. %!• >. <• !». »t» !•. V