Cookery for every household

Put the butter and milk into the chafing dish, and bring them to the boil over the lamp. Add the bread-crumbs and cheese, season to taste, and heat carefully, stirring all the time until the cheese is melted. Then add the egg, well beaten, make thoroughly hot, and serve at once with toast biscuits, or fingers of toast. 3008. Cheese Fritters Cheese. Frying batter. Butter. Choose Gruyere, Cheddar, or Dutch cheese, and cut some small slices about J of an inch in thickness. Prepare a small quantity of batter according to Recipe 1861, allowing it to stand at least | hour before using it. Then melt a little butter in the chafing dish, dip the slices of cheese in the batter, and fry them a nice brown colour on both sides. Drain and serve very hot. 3009. Creamed Chicken 1 cupful cooked chicken. I Seasoning. 1 cupful white sauce. | Toast. Trim the chicken free from skin and gristle, and chop it finely. Put a cupful of good white sauce into the blazer over the hot-water pan. Mix in the chicken, season to taste, and then cover until all is thoroughly hot. Serve with fingers of toast. 3010. Chicken with Macaroni 1 cupful cooked chicken. 1 cupful cooked macaroni 1 or 2 oz. butter. \ cupful milk or cream. 1 cupful tomato pur^e. Seasoning. Cut both chicken and macaroni into small neat pieces. Melt the butter in a chafing dish, add the cream and tomato puree and bring all to the boil. Then put in the chicken and macaroni, season to taste, make all very hot and then serve. 3011. Chicken Livers on Toast 3 or 4 chicken livers. 1 oz. butter. 1 oz. flour. 1 tea-cupful stock. | glass sherry Madeira. Seasoning. Toast. or Wash and trim the livers, dry them and cut them in small pieces. Then toss them in the flour, seasoning with pepper and salt. Melt the butter in the blazer of the chafing dish, put in the prepared liver, and cook it over the flame, stirring constantly until nicely browned. Add the stock and wine, and mix well. Now place the blazer over the hotwater pan, cover, and cook from 10 to 15 minutes. Serve on toast or on croutons of fried bread. A few chopped mushrooms or olives may be added if wished. 3012. Crab with Radishes 1 bunch radishes. 1 oz. butter. 1 dessert-sp. flour. Seasoning. 1 tea-cupful milk. 1 cupful crab meat. 2 yolks of eggs. 1 glass white wine. Scrape or peel the radishes and cut them in thin slices. Melt the butter in the chafing dish, put in the prepared radishes and cook them slowly for 10 minutes or until tender. Mix in the flour, add the milk, and stir until boiling. Then put in the crab meat and let it warm through in the sauce. Beat up the yolks of eggs with the wine, and stir them in quickly without letting the mixture boil again. Serve at once. 3013. Stuffed Figs Take the required number of pulled figs, and insert in the centre of each a few blanched and split almonds. Now, for each \ dozen figs, put into the chafing dish 1 table-spoonful castor sugar, a good squeeze of lemon juice, and a glass of red wine. Heat these ingredients over the lamp without allowing them to boil, then put in the figs, cover, and cook slowly about 10 minutes, or until the figs are tender. Serve either hot or cold. 3014. Fish Rarebit 1 oz. butter. \ oz. cornflour. 1 gill white or fish stock. 1 cupful cooked fish. 2 table-sps. grated | cheese. Seasoning. 1 egg. 1 table-sp. sherry. Hot buttered toast.