Chafing dish and casserole cookery

Melt the butter, stir in the flour, add the milk and cook until it leaves the sides of the pan clean. Then take it of! the fire, and add the yolks of eggs, one at a time, beating the whole well together. Add also the sugar, the vanilla essence and the stiffly whisked whites of eggs. Turn into a china souffle dish, and bake for about 40 minutes. Place the souffle dish on another hot dish and send to table immediately. Pears en Cocotte. 8 stewing pears, } lb. loaf sugar, 1 gill water, ½ pt. apple purée, 1 French roll cut in small dice, 2 slices bacon, lemon rind, angelica, 2 whites of eggs, 1 oz. castor sugar, £ oz. cake crumbs. Make a syrup of the sugar and water. Peel the pears round, and flavour with lemon rind, leaving on a small piece of stalk, and stew gently in the syrup until tender. Fry the crofltons of bread in a little brown fat, and add to the apple pur6e, also cake crumbs. Place this mixture in a fireproof dish, and then the pears, stalk upwards. Whisk the whites of eggs stiffly, put it in a forcing pipe round the pears, dredge with castor sugar, and ornament with rings of angelica. Brown in a hot oven for about five minutes and serve in the dish. Baked Custard. Take 4 eggs, 1 pint milk, and 2 table-spoonfuls castor sugar. Break the eggs separately Into a basin, add the sugar, beat thoroughly, add the milk by degrees, pour into one large, or several 86 Casserole Cookery small china souffle dishes, grate over a little nutmeg, and bake slowly in an oven till well set, then dish up and serve. White Sauce (quickly made). Melt an ounce of butter in a small casserole, stir in half-ounce of Brown & Poison’s cornflour ; when smooth moisten with half-pint of milk and stir the mixture over the fire till it boils. Cook from eight to ten minutes. Season to taste, and serve. To make a richer sauce add two table-spoonfuls of thick cream and re-heat without letting the sauce boil again. Wcbamel Sauce. Melt one ounce of butter in a small casserole, stir in one ounce of flour (bare weight), and cook for a few minutes without browning. Then add half a sliced carrot, half a small onion stuck with a clove, half a bay-leaf and a small blade of mace, and dilute with one gill of good white stock and half a pint of milk. Stir till it boils and let simmer gently for about twenty minutes to half an hour. Strain the sauce, season to taste, and use as required. Uomato Sauce. Slice three to four small ripe tomatoes and fry them in a casserole with four ounces of raw ham or bacon cut into dice, and one ounce of butter. Then add a few slices of carrot, onion and a very little celery, a small bay-leaf and a blade of mace. Next add half a pint of brown sauce or bechamel, also a few mushroom trimmings, if handy, and cook gently tor twenty minutes or longer, adding a little stock, if found too thick. When done, strain and season to taste. JBtrown Sauce. Take £ pint brown stock, 1 small onion, 1 carrot, 1 ripe tomato, 1 oz. of butter or dripping, Casserole Cookery 87 1 oz. of flour, 1 dessert-spoonful of mushroom ketchup, 1 teaspoonful of vinegar, salt and pepper.