Chafing dish possibilities

Lobster a la Newburg Remove the meat from a two-pound lobster, and cut in slices or cubes. Melt one-fourth cup butter, add the lobster, and cook until thoroughly heated. Season with one-half teaspoon salt, a few grains cayenne, a slight grating nutmeg, and one tablespoon each sherry wine and brandy. Cook one minute, and add one-third cup thin cream and the yolks of two eggs slightly beaten. Stir until sauce is thickened. Serve with toast or puff paste points. Lobster and Mushroom Fricassee Cook one cup mushrooms, cleaned and broken in pieces, in one-fourth cup butter, with a few drops onion juice, three minutes. Add one-fourth cup flour, mixed with one-half teaspoon salt and one-eighth teaspoon paprika, and one and one-half cups milk. Reheat one and onehalf cups lobster meat cut in dice in the sauce. Just before serving add two tablespoons sherry wine. SOME OTHER SHELL-FISH Variety 's the very spice of life That gives it all its flavor COPPER SOME OTHER SHELL-FISH Clams & la Newburg Clean one pint clams, remove soft parts, and finely chop hard parts. Melt three tablespoons butter, add chopped clams, one-half teaspoon salt, a few grains cayenne, and three tablespoons sherry wine. Cook eight minutes ; add soft part of clams and one-half cup thin cream. Cook two minutes, then add yolks of three eggs, slightly beaten, diluted with some of the hot sauce. Creamed Crabs Remove the meat from one dozen hardshelled crabs. Cook four tablespoons butter with one-half shallot, finely chopped, until yellow; add four tablespoons flour, and pour on gradually two cups cream. Add crab meat, one-half teaspoon salt, one-fourth teaspoon paprika, a slight grating nutmeg, and two tablespoons sherry wine. Chafing Dish Possibilities Devilled Crabs Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one and one-fourth cups chicken stock. As soon as mixture thickens, add one cup crab meat, one-fourth cup finely chopped mushrooms, one-half teaspoon salt, one-fourth teaspoon paprika, two tablespoons sherry wine, yolks of two eggs, and one teaspoon finely chopped parsley. Serve with saltines. Crabs k la Richmond Cook one cup crab meat in one teaspoon butter and two tablespoons sherry wine, two minutes. Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one-third cup milk and one-third cup clam broth. Add crab meat and the soft part of eighteen clams to sauce. When thoroughly heated, season with salt and paprika. Just before serving add one tablespoon brandy and the yolk of one egg, slightly beaten. Stewed Scallops Clean and cut in halves one pint scallops. Cook in chafing dish until liquor flows freely. Avoid cooking too long, for by so doing scallops become tough. Strain liquor, add two Some Other Shell-Fish cups milk, and, as soon as heated, scallops. Season with two tablespoons butter, salt and pepper. Serve with small crackers. Devilled Scallops Clean one pint scallops, heat to boiling point, drain, and reserve liquor. Melt three tablespoons butter, add two tablespoons flour, mixed with one-half teaspoon salt, one-fourth teaspoon mustard, and a few grains cayenne. Pour on gradually the reserved liquor. When sauce begins to thicken, add the scallops. Serve with brown bread sandwiches. Fried Scallops