Chafing dish and casserole cookery

adding a liquid to make it into a sauce. This would be cooking in sauté pan or blazer directly over the fire, the same as frying ; but if milk has to be scalded, and flour and butter creamed together, or flour mixed with liquid, which is to be stirred into the hot milk, then the cooking should be done over hot water. After a sauce has been made, and meat or fish is to be re-heated or cooked in it, or beaten eggs are to be added to it, the cooking, in such cases, is also best performed over hot water. Cutlets or thin chops, fillets of steak, or a small bird, are broiled over a quick heat, no matter whether the utensil in which they are cooked be a saute or frying pan or a chafing dish blazer. Oysters à la Marguerite. Take eighteen large oysters, half a stick of celery (white part only), one and a half oz. of butter, one glass of white wine, one dessertspoonful cornflour, twenty-four large picked shrimps, a little stock, lemon juice, seasoning, and chopped parsley. Beard the oysters, cut them in halves, and blanch them in their own liquor ; preserve the latter. Wash and trim the celery, using only the white portions ; chop up rather finely, and drain well on a cloth. Melt an ounce of butter Chafing Dish Cookery In the chafing dish, add the celery, and fry for about ten minutes. Now add the wine and the oysters, and the liquor, season with salt and pepper, mix the cornflour with a little stock (cold) and Incorporate this along with the oysters, etc. Stir till it boils, adding a little more stock to moisten ; flavour with a few drops of lemon juice, and lastly add the shrimps. Put in the remainder of butter, and cook very gently for five minutes. Sprinkle with chopped parsley, and serve from the chafing dish. Scrambled Eggs with Oysters. (Œufs brouillés aux Huîtres.) Mix an ounce of fresh butter with a teaspoonful of anchovy paste. Beat up five or six eggs, season with salt, pepper, and a dash of paprika or Krona pepper seasoning. Melt the anchovy butter in the chafing dish, when hot pour in the eggs, stir lightly, until the mixture begins to thicken, then add quickly a dozen oysters, previously bearded and cut into halves or dice. Serve from the chafing dish, with fingers of toasted bread, buttered and lightly spread with anchovy paste. Shriveled Oysters. (Huîtres Étouffés.) Put the liquor of a dozen oysters in the chafing dish over the fire, allow it to boil, and remove the scum from the surface. Add half an ounce of fresh butter, and put in a dozen oysters, previously bearded. Season with salt and pepper, a few drops of lemon juice, and a little chopped chives or parsley. Cook for five minutes, and serve plain or on toast. Fricasseed Oysters. This is an excellent dish for invalids or convalescents. Blanch twelve large oysters, drain and beard them. Melt half an ounce of butter in a chafing dish, to this add half an ounce of flour, stir for a 16 Chafing Dish Cookery few minutes, and moisten with a gill of milk and the strained oyster liquor. Bring to the boil, let it simmer for ten minutes. Cut the oysters in halves. Add them to the sauce, let them get very hot together without boiling, then add the beaten yolk of an egg and a little cream. Season to taste, and serve. ©sster patties. ( BouchSes aux Huitres.)