Chafing dish possibilities

Mash the yolks of three hard-boiled eggs, and season with one-half teaspoon salt, one-half teaspoon mixed mustard, and one-eighth tea- spoon paprika. Add one cup chopped, cooked mutton and one-half cup cream. Put into a hot blazer, and when thoroughly heated add two tablespoons sherry wine. Serve on toast. Mutton with Currant Jelly Sauce Brown two tablespoons butter, add three tablespoons flour mixed with one-fourth tea- spoon salt and one-eighth teaspoon paprika, and when well browned pour on gradually one cup brown stock. Add one-third cup currant 87 Chafing Dish Possibilities jelly and six slices of cold cooked mutton. When meat is heated, add one and one-half tablespoons sherry wine. Lamb, Sauce Piquante Cook three tablespoons butter with one-half shallot, finely chopped, five minutes. Add four tablespoons flour, and pour on gradually one and one-half cups brown stock. Add one-half teaspoon salt, one-eighth teaspoon paprika, one- half tablespoon vinegar, one tablespoon capers, and six sliced, canned mushrooms. Reheat slices of cold cooked mutton in sauce. Salmi of Lamb Cook two tablespoons butter, with one-half tablespoon finely chopped onion, five minutes. Add three tablespoons flour, and cook until well browned, then pour on gradually one cup brown stock. Season with one-fourth teaspoon salt, one-eighth teaspoon pepper, and one tea- spoon Worcestershire, Harvey, or Elizabeth sauce. Reheat slices of cold roast lamb in sauce. This dish is greatly improved by the addition of one-third cup mushrooms, cut in quarters, or ten olives from which the stones have been removed. 88 89 There \r no want of meat, sir j Portly and curious viands are prepared, To please all kinds of appetite Massinger 90 XI CHICKEN Creamed Chicken and Peas MELT four tablespoons butter, add five table- spoons flour, mixed with one-fourth teaspoon salt and one-eighth teaspoon pepper. Pour on gradually one and three-fourths cups milk. When sauce thickens, add one and one-half cups cold boiled fowl, cut in dice, and two- thirds cup canned peas, drained and rinsed. Chicken and Oysters, k la M6tropole Melt four tablespoons butter, and add four tablespoons flour, mixed with one-half teaspoon salt and one-eighth teaspoon pepper. Pour on gradually one and three-fourths cups milk, then add two cups cold boiled fowl, cut in dice, and one pint oysters, cleaned and drained. Cook until oysters are plump. Serve on zephy- rettes, and sprinkle with finely chopped celery. Chicken Hollandaise Cook three tablespoons butter with one tea- spoon finely chopped onion, until yellow; add 91 Chafing Dish Possibilities one tablespoon cornstarch, and pour on gradu- ally one and one-half cups chicken stock. Stir until mixture thickens slightly, then add one- half tablespoon lemon juice, three-fourths tea- spoon salt, one-eighth teaspoon paprika, one-half cup finely chopped celery, and one and one- half cups chopped, cooked chicken. When thoroughly heated, add the beaten yolks of two eggs, and cook one minute. Serve with buttered Graham toast. Chicken with Tomatoes