Dry mustard, I/4 teaspoon, Baking-soda, 1^4 teaspoon, Paprika, 14 teaspoon. Salt, a dash. ^lelt the butter in the blazer. ^lix, and add the flour, niiist^ird, soda, paprika, and salt. When blended stir in the milk. When the sauce is smooth and thick, slip the hot-water pan under, and add the half cup of fine stale bread-crumbs, and the cheese. Cover, and stir often, until the cheese melts, and then add the eggs, well beaten, stir them in, and when well heated then serve. MOCK TERRAPIN Cooked chicken, or veal, Butter, 1 tablespoon, Flour, 2 tablespoons, Milk, 1 cup. Eggs, 2, Sherry, 1 wine-glass, Cayenne, a pinch. Rub the flour and butter together, and stir them into a cup of milk that has been made very hot in the cooking-pan. When nicely blended add the eggs, beaten, and at once put in the chicken, or veal, which has been cut in dice. This only needs to get hot in the sauce, as it is sufficiently cooked already. At the last add a generous wine-glass of sherry and a dash of Cayenne pepper. BARBECUED HAM Cold boiled and sliced ham, Butter, 2 teaspoons, 207 CHAFING-DISH RECEIPTS AROUND -THE- WORLD COOK BOOK Tomato catsup, 5 tablespoons, French mustard, 1 tablespoon, Sherry, 3 tablespoons. Make a sauce by stirring together in the chafing-dish, the butter, catsup, mustard, and sherry; and when this is hot, lay the slices of ham in the dish, and let them heat through. SHRIMP, WITH FRENCH PEAS Shrimps, 1 small can, French peas, 1 small can, Sauce Milk, 1 cup. Flour, 2 tablespoons, Butter, 2 tablespoons, Salt and pepper. Turn the shrimps and peas from the cans, and allow them to stand in the air for an hour or so. Make 2 cupsful of white sauce with the above ingredients, season with salt and pepper, and when the sauce is well mixed turn into it the peas and shrimps j let them heat thoroughly, and serve. 208 SANDWICHES An almost endless variety of fillings may be suggested for sandwiches : Fruit, vegetables, nuts, eggs, cheese, fish, meat, olives, jams, and preserves, — almost any combination is good if well put together. The bread should be cut thin and well trimmed. Should mayonnaise or French dressing be used, it is not necessary to spread the bread with butter. The savorj^ sandwiches are appropriate for a luncheon, or supper. Sweet or fruit sandwiches seem better for afternoon teas. Sweet sandwiches are variously made. Either chopped nuts or grated cocoanut may be with good results combined with jam, jelly, marmalade, preserved ginger, maraschino cherries, chopped raisins, figs, or dates. The dried fruits are always improved by the addition of a little sherry or grape-juice. Cream cheese may also be added to either the preserved or the dried fruits. The following is a good list of fillings for various sand- w^iches : Apple and celery — Chopped apples, chopped celery, and grated cheese, moistened with French or mayonnaise dressing. Baked beans — Beans, tomato catsup, and French dressing. Caviare — Caviare made into a paste with fresh lemon-juice. Celery — Chopped celery, olives and nuts, moistened with may- onnaise. 209 SANDWICHES AROUND-THE- WORLD COOK BOOK Chicken and almond — Equal portions of cold chicken and blanched almonds, chopped and moistened with cream. Club sandwich. — Thinly sliced chicken and broiled ham, with lettuce leaves, on thin slices of buttered toast.

AI-modernized reading of the original text

Dry mustard, I/4 teaspoon, Baking-soda, 1^4 teaspoon, Paprika, 14 teaspoon. Salt, a dash. Melt the butter in the blazer. Mix, and add the flour, mustard, soda, paprika, and salt. When blended stir in the milk. When the sauce is smooth and thick, slip the hot-water pan under, and add the half cup of fine stale bread-crumbs, and the cheese. Cover, and stir often, until the cheese melts, and then add the eggs, well beaten, stir them in, and when well heated then serve. MOCK TERRAPIN Cooked chicken, or veal, Butter, 1 tablespoon, Flour, 2 tablespoons, Milk, 1 cup. Eggs, 2, Sherry, 1 wine-glass, Cayenne, a pinch. Rub the flour and butter together, and stir them into a cup of milk that has been made very hot in the cooking-pan. When nicely blended add the eggs, beaten, and at once put in the chicken, or veal, which has been cut in dice. This only needs to get hot in the sauce, as it is sufficiently cooked already. At the last add a generous wine-glass of sherry and a dash of Cayenne pepper. BARBECUED HAM Cold boiled and sliced ham, Butter, 2 teaspoons, CHAFING-DISH RECEIPTS AROUND-THE-WORLD COOK BOOK Tomato catsup, 5 tablespoons, French mustard, 1 tablespoon, Sherry, 3 tablespoons. Make a sauce by stirring together in the chafing-dish, the butter, catsup, mustard, and sherry; and when this is hot, lay the slices of ham in the dish, and let them heat through. SHRIMP, WITH FRENCH PEAS Shrimps, 1 small can, French peas, 1 small can, Sauce Milk, 1 cup. Flour, 2 tablespoons, Butter, 2 tablespoons, Salt and pepper. Turn the shrimps and peas from the cans, and allow them to stand in the air for an hour or so. Make 2 cupsful of white sauce with the above ingredients, season with salt and pepper, and when the sauce is well mixed turn into it the peas and shrimps j let them heat thoroughly, and serve. SANDWICHES An almost endless variety of fillings may be suggested for sandwiches : Fruit, vegetables, nuts, eggs, cheese, fish, meat, olives, jams, and preserves, — almost any combination is good if well put together. The bread should be cut thin and well trimmed. Should mayonnaise or French dressing be used, it is not necessary to spread the bread with butter. The savorj^ sandwiches are appropriate for a luncheon, or supper. Sweet or fruit sandwiches seem better for afternoon teas. Sweet sandwiches are variously made. Either chopped nuts or grated cocoanut may be with good results combined with jam, jelly, marmalade, preserved ginger, maraschino cherries, chopped raisins, figs, or dates. The dried fruits are always improved by the addition of a little sherry or grape-juice. Cream cheese may also be added to either the preserved or the dried fruits. The following is a good list of fillings for various sandw^iches : Apple and celery — Chopped apples, chopped celery, and grated cheese, moistened with French or mayonnaise dressing. Baked beans — Beans, tomato catsup, and French dressing. Caviare — Caviare made into a paste with fresh lemon-juice. Celery — Chopped celery, olives and nuts, moistened with mayonnaise. Chicken and almond — Equal portions of cold chicken and blanched almonds, chopped and moistened with cream. Club sandwich. — Thinly sliced chicken and broiled ham, with lettuce leaves, on thin slices of buttered toast.

Around-the-world cook book