Chafing dish and casserole cookery

Peel four large, tart cooking apples, cut them into slices, and remove the core from the centre of each slice. Put the slices on a plate, sprinkle over with castor sugar, a table-spoonful of cream, and a few drops of lemon juice. Drain the apple slices, dip them in white of egg, and then in flour. Heat up four ounces of clarified butter in the chafing-dish ; when very hot but not burning, drop in the apples, a few at a time, and fry the slices on both sides to a golden colour. Take them up, drain, and dredge with castor sugar mixed with a little ground cinnamon. Fruit Croutes. Cut some milk rolls into slices and fry them to a golden brown in butter in a chafing dish. Drain them well, then spread over one side of each croûte with raspberry or apricot jam. Heap up some preserved pineapple (cut into cubes) or Chafing Dish Cookery 41 apricots (cut in halves) in their own syrup and arrange them neatly on the fried croûtes, then place them neatly on a hot dish. The syrup should be thickened with a little cornflour or arrowroot and poured round the fruit croûtes, which may be garnished with halves of glacé cherries and angelica. Banana Canapés. Slice three peeled bananas lengthways, and cut each in halves ; fry these in butter in a chafing dish blazer ; season with salt, pepper, and cayenne, and dress on toasted Triscuits or ordinary toasted bread ; these must be well buttered. Note. — In place of Triscuits toasted bread or small rusks can be used. Banana Trifle. Mix an ounce of Brown and Poison’s cornflour with a little cold milk, boil up half a pint of milk, and pour over the mixed cornflour. Return this to the chafing dish, add one ounce castor sugar, and stir till it boils, then let cook slowly for ten minutes ; stir in two yolks of eggs, a little grated lemon rind, and the juice of half a lemon ; heat up without boiling. Peel and slice three ripe bananas, place the slices in a glass dish, and sprinkle over a little castor sugar, and half-glass of brandy. Pour over the prepared custard as it begins to get cold, and let it set ; decorate the surface of the dish with ratafias, shreds of almonds, and glacé cherries. Salted almonds. ( Amandes SaUes.) Blanch and peel half a pound of Jordan almonds, dry them well after peeling. Melt rather more than half-ounce of fresh butter or an equal quantity of sweet olive oil in the chafing-dish. When hot, put in the almonds, and fry them to a golden brown. Pour off all the fat (butter or oil), so that the almonds are perfectly dry, then sprinkle over freely with fine table salt, “ Cerebos ” salt 42 Chafing Dish Cookery for preference. Continue to stir them in the dish for a few minutes longer, and serve when cold as after-dinner tit-bit. Devilled Almonds. ( Amandes a la Diable.) Proceed the same as directed in the foregoing recipe. When the almonds are freed from butter or oil after being fried, sprinkle them over with fine salt mixed with cayenne and curry powder, using only a small quantity of each, especially of cayenne. A Simple Tomato Sauce