dollar, and remove the soft bread from the inte- rior. Open as many of the smallest little-neck clams as will fill the roll, replace the small piece of crust, and place in the oven for ten minutes. Take the juice from the clams, make a little thickening of flour and the juice, mix with it, to taste, paprika, black pepper, Worcestershire sauce, and tabasco, and heat. Remove the croute from the oven, and pour sauce over the whole. Serve on hot plate, and quickly. This recipe may not properly belong to the chafing-dish on account of the baking that is needed, but it may come in apropos sometime. Oysters. — To fry : Choose large, plump oys- ters ; put into the stewpan with their own liquor only, and simmer for three minutes, then dip them into batter, and fry in a quantity of oil or butter✪ Oysters a delicate brown ; add no seasoning. To stew : Put fresh oysters into a stewpan with the whole of the liquor from the shells, and sim- mer very gently for five minutes ; then add a quarter of a pint of cream and two ounces of but- ter rolled in flour, and continue to simmer for five minutes longer, being very careful not to allow them to boil, or the oyster will become hard. Just before taking from the fire, a large teaspoonful of lemon juice✪ Stewed Oysters may be added ; but any addition must loo The Bachelor and the Chafing-dish . be made carefully, lest the delicate and peculiar flavor of the oyster should be injured. Oysters a la George Trimble Davidson. — Butter the size of two eggs melted first in the dish, then pour in a quart of oysters and as much of the broth as desirable, flavor with salt and pepper, a teaspoonful of paprika, and a dash of tabasco. Cut up celery and put in about two tablespoonfuls, squeeze in the juice of half a lemon, and add two tablespoons of sherry. Cook about four minutes, and serve on hot toast. A pint of rich cream✪ Oysters a la George Trimble Davidson added to the broth of the oyster makes the dish richer, though it is not absolutely necessary. Oysters a la John Chamberlin. — This dainty dish, invented by the famous viveur of Washing- ton, is made as follows : — Add to the juice of one dozen large Lynn Haven Bay oysters two heaping tablespoonfuls of finely chopped celery, a saltspoonful of salt, and two of paprika. Bring slowly to a boil, then simmer five minutes. Now add two pats of butter and a gill and a half of cream. When simmering, add two sherry-glassfuls of fine Madeira✪ Oysters a la John Chamberlin, stir quickly, and add the oysters. Watch these carefully, and the moment the gills begin to curl, extinguish the The Autocrat and the Chafing-dish. ioi light, add another glass of Madeira, stir quickly, and serve at once. Oysters MaItre d’Hotel.— Dry the oysters in a napkin. Put a walnut of butter into the dish, and when it is hot add the oysters. Saute them on each side and season with pepper and salt; squeeze a little lemon✪ Oysters Maître d’Hotel over them, and serve.

AI-modernized reading of the original text

dollar, and remove the soft bread from the interior. Open as many of the smallest little-neck clams as will fill the roll, replace the small piece of crust, and place in the oven for ten minutes. Take the juice from the clams, make a little thickening of flour and the juice, mix with it, to taste, paprika, black pepper, Worcestershire sauce, and tabasco, and heat. Remove the croute from the oven, and pour sauce over the whole. Serve on hot plate, and quickly. This recipe may not properly belong to the chafing-dish on account of the baking that is needed, but it may come in apropos sometime. Oysters. — To fry : Choose large, plump oysters ; put into the stewpan with their own liquor only, and simmer for three minutes, then dip them into batter, and fry in a quantity of oil or butter a delicate brown ; add no seasoning. To stew : Put fresh oysters into a stewpan with the whole of the liquor from the shells, and simmer very gently for five minutes ; then add a quarter of a pint of cream and two ounces of butter rolled in flour, and continue to simmer for five minutes longer, being very careful not to allow them to boil, or the oyster will become hard. Just before taking from the fire, a large teaspoonful of lemon juice may be added ; but any addition must loo The Bachelor and the Chafing-dish . be made carefully, lest the delicate and peculiar flavor of the oyster should be injured. Oysters a la George Trimble Davidson. — Butter the size of two eggs melted first in the dish, then pour in a quart of oysters and as much of the broth as desirable, flavor with salt and pepper, a teaspoonful of paprika, and a dash of tabasco. Cut up celery and put in about two tablespoonfuls, squeeze in the juice of half a lemon, and add two tablespoons of sherry. Cook about four minutes, and serve on hot toast. A pint of rich cream added to the broth of the oyster makes the dish richer, though it is not absolutely necessary. Oysters a la John Chamberlin. — This dainty dish, invented by the famous viveur of Washington, is made as follows : — Add to the juice of one dozen large Lynn Haven Bay oysters two heaping tablespoonfuls of finely chopped celery, a saltspoonful of salt, and two of paprika. Bring slowly to a boil, then simmer five minutes. Now add two pats of butter and a gill and a half of cream. When simmering, add two sherry-glassfuls of fine Madeira, stir quickly, and add the oysters. Watch these carefully, and the moment the gills begin to curl, extinguish the The Autocrat and the Chafing-dish. ioi light, add another glass of Madeira, stir quickly, and serve at once. Oysters MaItre d’Hotel.— Dry the oysters in a napkin. Put a walnut of butter into the dish, and when it is hot add the oysters. Saute them on each side and season with pepper and salt; squeeze a little lemon over them, and serve.

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The bachelor and the chafing dish