Chafing dish and casserole cookery

Cooking by the help of a chafing dish affords great pleasure, and at times amusement, though it has a solid basis of usefulness, for there are some decided advantages to be gained in being able to prepare dainty dishes quickly for either breakfast, luncheon or supper. Many housewives take a real delight in chafing-dish cookery for ordinary purposes, whilst for sick-room cookery a chafing dish will prove a most valuable friend, for there are many dishes suitable for invalids which can be prepared with its aid. The number of dishes which can be cooked in a chafing dish or in 'a casserole is almost endless. The collection of recipes contained in this book have been specially compiled for such dishes which are most readily prepared in the chafing dish or in stoneware cooking pans. It is hoped that these meet the long-felt want so often expressed by many of my colleagues and friends, for whose benefit this volume has been published. C. Herman Senn. Making the most of food. Tasty cookery makes the most of food. Corn Flour, all pure nourishment itself, is one of the best helps to tasty & nutritious cookery. Delicious sauces made with Brown & Poison’s “Patent” Corn Flour make fish and vegetables tastier than meat. Savoury dishes such as macaroni cheese, cheese souffle, haddock souffle, etc., are delicious, when i made with Brown & ^ Poison’s “Patent” Corn Flour. Write (enclosing Id. stamp) for the “ A ” Recipe WA Book to Brown & Poison, 6, ^jBouverie St., London, E.C. For absolute purity, guaranteed by over 50 years’ reputation, and for economy too, because it goes so far, use Broun & Poison’s Patent" Corn Flour the kind you use by level spoonfuls. J CHAFING DISH COOKERY. CONTENTS AND INDEX. {For Casserole Cookery Index , see p. 43.) PAGE Almonds, Devilled 42 ,, Salted 41 American Creamed Lobster 19 ,, Golden Buck 33 ,, Rabbit 32 Anchovy Eggs 37 Apple Fritters, French 40 Banana Canapes, Trifle 41 Barbecue of Fish or Meat 22 Beef Fillets a la Minute 23 ,, Toast 24 Blazer, The 13 Boston Tit-Bit 33 Broiled Calf’s Liver 27 ,, Oysters 17 Buttered Eggs 36 Calf’s Brains with Eggs 27 ,, ,, ,, Parsley Sauce 28 Calf’s Liver, Broiled, and Tossed 27 Chafing Dish, The 9 Cheese Fingers . . . . 35 ,, Fondu 31 Chicken, Creamed 24 ,, Croquettes, a la Poulette 25 ,, Omelet, with Rice, Stewed 25 Chops and Steaks 26 Crab, Curried 21 Creamed Chicken 24 ,, Lobster 19 ,, Peas 29 Croquettes of Fish 22 Curried Crab 21 „ Eggs 36, 37 ,, Oysters 16 ,, Toast 34 Custard Sauce 42 Devilled Almonds 42 ,, Lobster 20 Eggs, Anchovy, a la Jardiniere 37 ,, and Bacon, Poached, Stirred 35 ,, Buttered, Curried, Tomato 36 ,, Curried (another way) 3 7 ,, Calf’s Brains with 27 ,, Sardine 38 ,, Scrambled, with Ham, with Shrimps . . 38 ,, ,, with Oysters 15 Fillets of Beef a la Minute 23 Fish Croquettes, Toast 22 ,, Kedgeree 18 ,, Rechauffe of 21 French Apple Fritters 40 Fricasseed Oysters 15 Fried Scallops 18 Contents and Index Fruit Croquettes Golden Buck ? ,, ,, American Kedgeree of Fish Kidneys k la Minute ^ Lambs’ Kidneys with Tomatoes Lobster, Creamed, American ,, Devilled, Patties, a la Newbury . . Maitre d’ Hotel Butter Minced Meat Toast Mock Crab Mutton Cutlets k la Minute Omelet, Orange, Rum, Savoury ,, Salmon Oyster, Curried, Fritters, Patties „ Rarebit ,, Sauce Oysters, Broiled, Omelet, on Toast ,, Fricasseed, Shrivelled