Chafing dish and casserole cookery

Butter six or eight little cocotte pans, put a dessert-spoonful of fresh cream into each. Break carefully as many fresh eggs, placing one into each pan containing the cream. Sprinkle over a little salt and pepper to season, then cook in a fairly hot oven for about six minutes, by which time the eggs should be sufficiently set. Dish up and send to table hot. Eggs à la Rouennaise. Prepare a puree of ham mixed with a little foie gras and well seasoned with rich brown sauce. Put a table-spoonful of this into as many previously buttered souffl® cases as may be required. Heat them up in the oven oven and place a neatly trimmed poached egg on top of the puree. Pour a little hot white sauce over each egg and besprinkle with a little finely chopped ham. Dish up and serve hot. Eggs Coquilles with Spinach. Have six or eight very small coquille or marmite pots, or china souffle cases, butter them and put a table-spoonful of prepared and seasoned spinach in each ; upon this put about a dessert-spoonful of cream. Break a fresh egg in each, season with pepper and salt, and F Casserole Cookery bake carefully in a moderately heated oven for eight minutes. Dish up and serve quickly. Baked Stuffed Tomatoes. (Tomates farcies.) Chop finely four ounces of cooked cold ham, one ounce of beef-suet or fat bacon, and three or four mushrooms. Mix these with one teaspoonful of chopped parsley ; add a grate or two of lemon rind. Fry these ingredients in a little butter, then season and moisten with a beaten egg. Remove the stalks from four large ripe but firm tomatoes, wipe them and cut each in halves. Scoop out some of the pulp which may, if liked, be mixed with the stuffing. Put enough of the mixture in each half of tomato to completely fill them ; sprinkle the top with bread-crumbs, and put a small piece of butter in the centre of each. Put them on a buttered fireproof dish and bake in a fairly hot oven for about twenty minutes. Baked Curried Tomatoes. (Tomates au gratin & Vlndienne.) Blanch six to eight tomatoes, remove the skins, and place them in a deep fireproof dish (previously buttered). Mix half a pint of tomato sauce with a dessert-spoonful of curry paste and a tablespoonful of red currant jelly ; boil up for five minutes. Season the tomatoes, and pour over them the prepared sauce. Sprinkle with grated cheese, Panurette or bread-crumbs, and a little oiled butter. Bake in a hot oven for fifteen minutes. Fry a few slices of streaky bacon, place these on top of the dish, serve with a small dish of plain boiled rice. Plain Omelet. Beat up four fresh eggs and season with salt and pepper. Melt in an earthenware omelet pan threequarters o f an ounce of butter; when hot pour in the beaten Casserole Cookery 83 eggs and stir over the Are till they begin to set. Then shape into an oval at one end of the pan, folding in the ends. Allow it to set and take colour, and turn out into a hot dish. Kidneys Omelet. {Omelette aux Rdgnons.)