Around-the-world cook book

Put the liquor of the clams into the chafing-dish, add the chopped onion, parsley, and butter; and when hot, add the yolk, stirred by itself. Then stir in the cream, and next put in the bellies of the clams, only, and also a wine-glass of good sherry or Madeira. When all gets hot it is ready to serve. LOBSTER A LA NEWBURG Lobster meat, 2 pounds, Butter, 1 tablespoon, Flour, 1/^ tablespoon, Cream, 1 cup, Salt, 1 teaspoon, Eggs (yolks only), 2, Sherry, 2 tablespoons, Cayenne, l^ teaspoon. Melt the butter in the chafing-dish and stir in the flour. When well mixed add gradually the cream, stirring constantly. When hot and smooth add the lobster-meat which has been cut into medium pieces, and cook until the lobster is well heated. Add the salt, cayenne, sherry, and the beaten yolks of the eggs, stir all well in, and serv^e at once. CREAMED SHRIMPS Eggs, 2 yolks. Anchovy sauce, 1 teaspoon, Shrimps, 1 bottle, Cream, 14 cup, Toast. Mix the eggs with the anchovy sauce, in the dish, also the cream. Put in some of the shrimps, let them get hot, not allowing the eggs to curdle. Serve on strips of toast. CHAFING-DISH RECEIPTS AROUND-THE-WORLD COOK BOOK SCRAMBLED EGGS AND SAUSAGE Eggs, 6, Sausages, 2, ' Butter, 1 tablespoon, Milk, or cream, 4 tablespoons, Salt and pepper. Cut the sausages in small pieces and warm them over, — pouring off all the fat. Add the butter, eggs, well beaten, and the milk. Stir constantly, and cook until thick and smooth. Season to taste, and serve. This egg dish can be varied in ever so many ways; using oysters, cheese, sardines, etc., indeed almost anything goes well with a scramble, if it is well seasoned. EGG AND TOMATO SCRAMBLE Butter, 1 tablespoon, Tomato sauce, 1 pint, Chopped onion. Eggs, 6, Seasoning, Salt, y2 teaspoon. Melt the butter, add the tomato sauce which has been previously stewed with a little chopped onion, and a high seasoning and then strained. When boiling hot, slip the water-pan underneath, and add the 6 eggs which have been slightly beaten, and also a half teaspoon of salt. Stir continually until the mixture is quite thick and creamy, and then serve quickly. AROUND-THE-WORLD COOK BOOK CHAFING-DISH RECEIPTS WELSH RAREBIT, NO. 1 American cheese, 1 pound, Butter, 1/2 teaspoon, Paprika, 1 teaspoon, Beer, l^ cup. To add later Beer, 1 teaspoon, Salt, 1 salt-spoon, Cayenne, mustard, a pinch each. Put the butter in the chafing-dish and let it melt ; then add the paprika and beer (i^ cup), and when this is hot, put in the cheese, which has been cut in dice, and let it melt slowly. When the cheese has almost entirely melted begin to stir vigorously for a few minutes till the cheese is smooth. Then add the later mixture, which has been made in a cup, and well stirred. This is composed of 1 teaspoon of beer, 1 salt-spoon of salt, a pinch of cayenne, and a pinch of mustard, well mixed and stirred together, before being put into the rarebit. When put in, stir, and then serve the rarebit, hot, on thin slices of toast. WELSH RAREBIT, NO. 2 American cheese, 1 pound, Butter, 1 tablespoon, Eggs, well beaten, 2, Dry mustard, 14 teaspoon, Cayenne, 14 salt-spoon, Worcestershire, 1 tablespoon, Beer, 1 gill. Put the seasoning, butter, and beer in the chafing-dish. When the butter is melted, add the cheese, cut in small dice.