Chafing dish and casserole cookery

Chop finely about a quarter of a pound of American cheese, put it in a chafing dish, with half an ounce of butter, three to four tablespoonfuls of ale, half a teaspoonful of dry mustard, a few drops of Tabasco sauce and a good pinch of black pepper ; stir the mixture till it is quite creamy and free from lumps, then add the yolks of two eggs. Stir a little longer to cook the eggs, then pour it over some slices of buttered toast placed on a hot dish and send to table quickly. Swiss Rabbit. Beat up in a cup a fresh egg, season it with salt and pepper, and add to it an ounce of fresh breadcrumbs and three table-spoonfuls of cream. Melt one ounce of butter in a chafing dish, when hot put in three ounces of grated Gruyere cheese, the breadcrumbs, eggs and cream, and stir till quite hot and of a cream-like consistency. Add a grate of nutmeg and dress the mixture on small slices, square or oblong, of toasted and buttered bread ; dish up and serve hot. Chafing Dish Cookery Moded Crab. Put a table-spoonful of butter in the chafing dish ; when melted add six ounces of mild cheese, chopped or grated, and stir until melted ; then add the yolks of three beaten eggs, a dessertspoonful of anchovy essence, a teaspoonful of mixed mustard, a dessert-spoonful of lemon juice or vinegar, and a salt-spoonful of paprika ; stir until smooth and cream-like, then serve on sippets of bread toasted and buttered ; serve hot. Boston Titbit. Cut up four ounces of Cheddar or American cheese, put it in the chafing dish with a saltspoonful of mustard, one teaspoonful of flour, a pinch of paprika or Krona pepper, and moisten with a well-beaten egg and a gill of hot milk ; stir till it boils and becomes creamy. Toast four or five Triscuits, butter them and place them on plates, pour over sufficient of the mixture to well cover each Triscuit, and serve hot. Caster Rarebit. Chop finely the soft part of six oysters, mix this, together with half the liquor of the oysters, with an ordinary Welsh rabbit preparation ; cook in the same way as directed for the latter dish, and serve on toast. Horseshire Rarebit. Prepare a Welsh rabbit mixture, spread it on portions of buttered toast cut into squares, upon each piece of toast place a small rasher of fried bacon, with a poached egg laid on top. American Goblet Buck. This is made the same as Welsh Rabbit (see page 31), with the addition of a small poached egg, neatly trimmed, on top of each portion. Some prefer to use only the yolks of eggs for poaching purposes, as this makes a neaterlooking portion. Put a tiny pinch of Nepaul or cayenne pepper in the centre of each egg just before serving. 34 Chafing Dish Cookery Welsh Rabbit or Rarebit. Cut up eight ounces of good Cheshire or Cheddar cheese, put it into a chafing dish with a £-pint of milk or ale, £-teaspoonful of mustard, and pepper to taste. Stir and cook until the mixture becomes creamy, then serve on hot buttered boast. Mozzarella Toast. To make this dish, the following ingredients will be required : Four or five chicken or duck livers, two small Gorgona anchovies, half a teaspoonful castor sugar, one ounce butter, a quarter of a teaspoonful spiced pepper (paprika or Krona pepper), a pinch of salt, three yolks of eggs, and about half a gill of cream.