The bachelor and the chafing dish

Oysters a la Newberg. — This is a very good receipt from Mrs. Lemcke, told to a woman’s class in cookery : “ I’ll tell you all, to start with, that oysters prepared in this way are an excellent thing with which to get your husbands in a good humor. I have here twenty-five large oysters, such as are used for frying. I will now place them, without their liquor, in a saucepan, adding one tablespoonful of butter, one gill of white wine, one even teaspoonful of salt, and one-half of pepper. I now place them on the stove to cook until the oysters stiffen, and in the meanwhile I will cut, very fine, one gill of mushrooms into another saucepan, and also one truffle. To this I add one-half an ounce of butter and one-half a gill of mushroom liquor. This I will cook for five minutes, and while that’s cooking I’ll mix the yolks of four eggs with onehalf pint of rich cream.” By the time this was The Bachelor and the Chafing-dish. accomplished the oysters and mushrooms were ready to be put together, and the eggs and cream were mixed with them. The whole was allowed to get very hot without boiling, and was served with pieces of puff paste cut into half-moons. Oyster Rabbit. — Clean and remove the hard muscles from half a pint of oysters ; parboil them in the chafing-dish in their own liquor until their edges curl, and remove to a hot bowl. Put one tablespoonful of butter, one-half pound of cheese (broken in small bits), one saltspoonful each of salt and mustard, and a few grains of Cayenne into the chafing-dish ; while the cheese is melting, beat two eggs slightly, adding them to the oyster liquor ; mix this gradually with the melted cheese ; add the oysters and turn at once over hot toast. Oysters in a Loaf. — Drain fifty good, fat oysters. Put them over the fire ; watch carefully to a boil. Drain ; add to the liquor sufficient milk to make one pint. Rub together two tablespoonfuls butter and two of flour. Add milk and liquor. When boiling add oysters, the yolks of two eggs added quickly, a tablespoonful of parsley, and a palatable seasoning of salt and pepper. Serve hot in a boat made from stale bread nicely fried. The Autocrat and the Chafing-dish. to$ Stir the yolk and white of six eggs in a soupplate. Cut up twelve medium-sized oysters, moderately fine, in another soupplate. Rub the bottom of chafing-dish with anchovy paste, put in a good-sized piece of butter, and proceed to scramble the eggs. Just as the eggs are turning put in the oysters and stir well until cooked, then serve on toast lightly spread with anchovy paste. Three eggs and six oysters is about the right proportion for each person. Anchovy. — Anchovy paste spread instead of butter on hot toast is a most delicious appetizer preceding a lunch. Bottled anchovies in oil served with olives, or olives stuffed with anchovies, are full of zest, and can readily be purchased in original packages. Fish — Smelts. — For the chafing-dish smelts are particularly well adapted. They are declared to have the singular perfume of violets and syringa ! The Bachelor and the Chafing-dish. Pull the gills out, and the inside will follow. Wipe dry, dredge them with flour, first dipping in milk, and fry gently in butter.