Chafing dish possibilities

from their liquor, and six olives from which the stones have been removed; then add one cup brown sauce, which has been prepared previously. Bring to boiling point, and add salt, pepper, and sherry wine. Dried Beef with Cream Sauce Remove skin from one-fourth pound smoked, dried beef; separate in pieces, cover with hot water, let stand ten minutes, and drain. Melt two tablespoons butter, add one and one-half tablespoons flour, and pour on gradually one cup milk. Season with salt and pepper. Reheat beef in sauce, and pour over strips of toasted bread. If preferred richer, add the yolk of one egg just before serving. Hash Balls Chop cold cooked, corned beef from which the skin, gristle, and most of the fat have been removed. Add an equal quantity of cold boiled potatoes, chopped and seasoned with salt, pepper, and onion juice. Moisten with milk or cream, make into small flat cakes, and cook in a hot buttered blazer. Brown on one side, turn, and brown other side. 8t LAMB AND MUTTON "A little pot is soon LAMB AND MUTTON Lamb Chops, Pan Broiled Wipe chops, and trim off superfluous fat. Rub over the blazer with some of the fat. Put chops in blazer, sear on one side, turn and sear other side. Cook from six to eight minutes, turning occasionally. Season with salt and pepper when half cooked. Drain and spread with soft butter. Breaded Chops Prepare chops as for Pan Broiled Chops. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and saute from six to eight minutes in a small quantity of hot fat. Serve with tomato sauce. Hashed Mutton Cook two tablespoons butter with one tablespoon finely chopped onion, five minutes. Add two tablespoons flour, and pour on gradually Chafing Dish Possibilities one cup stock. Add one cup cold chopped, cooked mutton, one-half cup cold boiled potatoes, cut in dice, and one tomato, skinned and cut in small pieces. Season with salt, pepper, and celery salt ; cover and cook over hot water, ten minutes. Minced Lamb Chop remnants of cold roast lamb; there should be one cup. Put two tablespoons butter in hot blazer, add lamb, sprinkle with salt, pepper, and celery salt, and dredge thoroughly with flour; then add enough stock or water to moisten. Serve on small slices of buttered toast. Lamb Collops with Tomato Sauce Take small, thick pieces of roast lamb or boiled mutton. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and saute in a hot blazer, using enough butter to prevent burning. Serve with tomato sauce. Blanquette of Lamb Melt three tablespoons butter, add three tablespoons flour, and pour on gradually two-thirds cup each milk and white stock. Season with salt, pepper, and three-fourths tablespoon Lamb and Mutton mushroom catsup. Cut cold roast lamb in strips or cubes (there should be one and one-half cups) and reheat in sauce. Serve with entire wheat bread sandwiches. Mutton Ragout Beat currant jelly, that it may be easily measured. Put three tablespoons jelly in hot blazer, add one teaspoon lemon juice and two tablespoons butter. When butter is melted, reheat thin slices of cold boiled mutton in sauce. Season with salt and paprika. Mock Terrapin