The bachelor and the chafing dish

Eggs — Omelet a la Celestine. — Break four eggs in a bowl, beating them only enough to mix the whites and yolks thoroughly. Add a tablespoonful of powdered sugar and a very little butter. Put a teaspoonful of butter in the omelet pan. As soon as hot turn in the eggs, shake the pan so the eggs do not set and brown until the raw egg is all cooked, lifting the cooked part every few seconds to allow the raw egg to run upon the hot pan. As soon as the omelet is set add three tablespoonfuls of strawberry jam ; fold over the omelet, turn onto a platter, dust with powdered sugar, and serve at once. Scrambled Eggs for Four. — One pint of cream, one ounce of butter, ten eggs. Beat well together ito The Bachelor and the Chafing-dish. in the dish before putting over the fire. Season to suit with a little red pepper. Do not cease thoroughly stirring until the whole is scrambled, then serve on toast. To Poach Eggs. — Have a wide stewpan half filled with perfectly clean boiling water, in which a teaspoonful of salt or vinegar has been thrown ; break each egg into a small cup and slide it gently into the water ; in about three minutes the whites will be firm ; then lift them from the water in a wire poaching-spoon, which will drain off the water. Serve the eggs on bread toasted and buttered. To Fry Eggs. — Break the eggs carefully into cups, as for poaching. Have the frying-pan ready with plenty of boiling butter or oil ; slide the eggs gently in, and with a spoon baste a little of the butter over them, for they must not be turned. As soon as the yolk appears white, showing the deep color through, and the white is firm though transparent, which will usually be in two minutes, lift them out with a perforated slice, that they may be drained. Eggs a la Meyerbeer. — Cut one mutton kidney in half and broil or stew it. Butter a dish and break The Autocrat and the Chafing-dish . into it two eggs, which cook for two minutes ; then add the kidney to the eggs, and serve with Perigueux sauce. Mrs. Rorer’s Omelette. — Break four eggs into a bowl ; give them twelve good, vigorous beats ; add four tablespoonfuls water, tablespoonful finely chopped parsley, and a bit of butter size of a walnut. Put a tablespoonful of butter in a saucepan ; when melted turn in the eggs ; shake, dust with salt and pepper ; drain so that the soft part will go underneath ; fold and roll, and turn on to a heated dish. c» „ a Scramble eggs with cream and grated American cheese, chopped green peppers, tomato ketchup, paprika, and serve en casserole (individual stewpans), and just at serving cover with Parmesan cheese. Eggs with Macaroni. — Heat a gill of milk in the chafing-dish ; add two walnuts of butter ; two tablespoons of canned mushrooms, cut fine ; a cupful of cold, boiled macaroni ; then four eggs which have been well mixed. Stir over boiling water for ten minutes, and season to suit. 1 12 The Bachelor and the Chafing-dish. Plain Omelette. — For a small one take four eggs and beat them up briskly ; add a tablespoon of milk, and beat that up with the eggs, and pour into the dish directly over the fire. As soon as it sets, lift off the dish, slip a knife under it half-way, then slant the pan and fold over. Hold your platter against the dish and turn into it. Don’t mix salt with it ; that will make it flabby ; reserve that for the table.