Chafing dish and casserole cookery

For this dish take one and a half pounds of small new potatoes of even size, scrape them and place them in salted water containing the juice of half a lemon. Cook them carefully in fast boiling water till nearly tender, then pour off the water and drain them on a sieve or a cloth. The water should be salted and contain a sprig or two of green mint. Melt one ounce of butter in the chafing dish blazer, put in the cooked potatoes, and shake them over a full flame for a few minutes. Then add half a gill of bechamel sauce and boil up, and cook for ten minutes longer, stirring freely but gently so as not to break the potatoes. Mix the yolks of two eggs with a little milk or cream. Stir and pour over the potatoes, add a little lemon juice, and season lightly. Re-heat thoroughly without letting it boil again, and serve hot. Chafing Dish Cookery 31 Cheese Fondu. Melt a table-spoonful of butter in the chafing dish, then add to it a cup of milk (£ pint), about half that quantity of fresh breadcrumbs, about six ounces or a breakfast-cupful of grated cheese (Gruyere cheese for preference), and a level teaspoonful of dry mustard. Salt to taste ; a good pinch of Krona pepper or cayenne. Stir constantly till the mixture is quite smooth. Next add two lightly-beaten eggs, continue stirring just long enough to bind the eggs. Serve with slices of toasted bread. Welsh IRabbtts* There are several kinds of ways to prepare cheese dishes in a chafing dish, the most popular being the Welsh Rabbit, which is a real Rarebit if properly made. Besides the Welsh Rabbits, there are Scotch Rabbits, Swiss Rabbits, American Rabbits, Boston Rabbits, Oyster Rabbits, Scotch Woodcock, Golden Buck, etc., all of which take the form of toasted cheese done in one way or the other. Welsh Rabbit, No. 1. Cut into shreds a quarter-pound of Cheddar cheese, put this into the chafing dish with an ounce of butter and three table-spoonfuls of ale, or if milk is preferred use it in place of ale. Add also one dessert-spoonful of Holbrook’s Worcester Sauce, one salt-spoonful of dry mustard, and half a salt-spoonful of paprika or Krona pepper. Blend the ingredients thoroughly, and stir constantly till the cheese has melted and the mixture is quite creamy. Have ready some slices of toasted bread, trimmed and buttered, place them on a hot dish, and pour over the cheese mixture. Serve hot. Welsh Rabbit, No. 2. Take £ gill milk, 3 ozs. of Cheddar cheese cut into small dice, 1 egg, 1 oz. butter, seasoning, toasted and buttered bread. Put the milk into 32 Chafing Dish Cookery a chafing dish, and bring it to the boil. Add the cheese, the egg (previously beaten), season with salt, pepper, and nutmeg. Stir, cooking slowly until quite smooth, or resembling thick cream. Remove the pan from the fire, and stir in the butter ; then return over the fire and re-heat. Pour the mixture over round or square slices of toasted and buttered bread, and serve quickly. The secret of this Welsh rabbit is careful and continuous stirring, so that it is smooth and creamy. Golden Buck. Proceed exactly the same as directed in the foregoing recipe. Have ready as many poached eggs as there are portions of Welsh rabbit, and place one on each. Dish up, garnish with sprigs of parsley, and serve quickly. American Rabbit.