The bachelor and the chafing dish

spread a dozen anchovies chopped fine. Beat up the yolks of four eggs with half a pint of cream and thicken over a fire. Don’t let this come to a boil. Pour this over the toast after it is arranged in pyramid form on a hot plate. Perches aux Fines Herbes. — Scale and clean fresh small perch and lay in the chafing-dish. Pour oil over them, sprinkle with pepper, salt parsley and sweet herbs minced fine. Mix minced herbs with bread-crumbs and cover the fish. Then fry, and serve with any sauce. Salmon, Kippered. — A pound of salmon, half pint of best oil, a little pepper. Don’t begin to fry until the oil is boiling. Shad-roe. — Scald a pair of shad-roe first. Put a pint of hot water into the chafing-dish, a gill of Between three or four slices of nicely toasted and buttered bread on both sides, The Autocrat and the Chafing-dish . 1 6$ vinegar, a bit of mace, and a bit of lemon peel, three peppercorns, and the roe. Boil fifteen minutes. Spread with butter, the juice of lemon, and chopped parsley. Terrapin a la Maryland. — Plunge two cowterrapin into boiling water and boil for fifteen minutes. When cool rub off the skin from the legs, and take the shells apart carefully. Cut away the meat, take the gallbag from the liver, removing claws, sandbag, head, etc., and saving the eggs. The next day cook in the chafer as follows : Rub together the yolks of four hard-boiled eggs and a quarter of a pound of butter until it becomes a paste. Add to this gradually, while stirring, a half-pint of cream and half a gill of good sherry. Pour this mixture in the chafer (a half-pint of hot water being previously placed in the lower dish), light the fire, stir while warming, and when hot add the terrapin. Simmer for a few moments. Sardines a la George Trimble Davidson. — Have some sardines broiled and placed on individual pieces of toast, and then, on a chafing-dish, make a thin milk-rabbit. Butter, the size of a small egg, should be melted first in the dish, then the fresh cheese cut up fine and melted with the butter ; a to 6 The Bachelor and the Chafing-dish. little salt, a little pepper, and a dash of tabasco. Stir the melting cheese in one direction only, and keep adding a little cream, just enough to make it the consistency of molasses. When all is well melted and evenly stirred, pour it over the broiled sardines and serve hot. Sardines a l’Indienne. — Put a pat of butter into the chafing-dish, and stir in the yolks of four beaten eggs, salt and Cayenne to taste, and a teaspoonful of chutney; when it forms a smooth paste mash with it some trimmed sardines from which the oil has been wiped, dip in egg and breadcrumbs, fry in hot butter, and dish up on strips of thin toast. Creamed Shrimps. — Mix in the handled dish the yolks of two eggs, with a teaspoonful of anchovy sauce and a gill of cream ; lay in some bottled shrimps, let them just get hot, not allowing the eggs to curdle, and pour over strips of toast. Rissoles of Lobster. — Mince up the meat from a boiled lobster very fine and season with pepper, salt, and a little pounded mace. Add two ounces of melted butter and some bread-crumbs ; roll into balls, dip into yoke of beaten egg, put more crumbs over them, and fry to a brown in lard. The Autocrat and the Chafing-dish. ' toj