Chafing dish possibilities

Tomato Sauce Brown two tablespoons butter with one-half tablespoon finely chopped onion, two cloves, a bit of bay leaf, and a sprig of parsley. Add three tablespoons flour and continue browning. Pour on gradually one-half cup each stock and stewed and strained tomatoes. Season with salt, pepper, and a few grains of cayenne. Strain before serving. Chickens' Livers with Bacon Clean livers, separate into six pieces, and sprinkle with salt and pepper. Wrap each piece Chafing Dish Possibilities separately in a thin slice of bacon and fasten with a small wooden skewer. Put into a hot blazer and cook until bacon is brown, turning frequently and removing some of the fat if necessary. Chickens' Livers with Madeira Sauce Clean and separate livers, sprinkle with salt and pepper, dredge with flour, and saute in butter. Brown two tablespoons butter, add three tablespoons flour, and when well browned pour on gradually one cup brown stock. Season with salt and pepper. Reheat livers in sauce, and add two tablespoons Madeira wine. Chickens' Livers with Olive Sauce Prepare livers same as Chickens' Livers with Madeira Sauce. Brown two tablespoons butter, add three tablespoons flour, and when well browned pour on gradually one cup highly seasoned brown stock. Season with salt and pepper, add twelve olives, from which the stones have been removed, and cook three minutes. Pour around livers. SWEETBREADS Not to know me argues yourself unknown Milton SWEETBREADS Creamed Sweetbreads REMOVE tubes and membrane from one pair sweetbreads, clean and parboil in boiling, salted, acidulated water, twenty minutes ; allowing onehalf tablespoon each salt, and vinegar or lemon juice, to each pair sweetbreads. Drain and plunge into cold water; as soon as cool, remove from water and cut in one-half inch cubes. Melt two tablespoons butter, add two and onehalf tablespoons flour, mixed with one-fourth teaspoon salt and a few grains of pepper. Pour on gradually one cup milk, then reheat sweetbreads in sauce. Creamed Sweetbreads and Chicken Prepare same as Creamed Sweetbreads, using equal parts of cold cooked chicken, cut in dice, and sweetbreads, cut in dice. Chafing Dish Possibilities Sweetbreads à la Poulette Melt two tablespoons butter, add two tablespoons flour, and pour on gradually one-half cup each chicken stock . and milk. Reheat sweetbreads, cut in dice, in sauce. Season with salt and pepper, and just before serving add the yolks of two eggs and a slight grating of nutmeg. Sweetbreads with Mushrooms Parboil one pair sweetbreads and cut in dice. Cook two tablespoons chopped mushrooms in three tablespoons butter, five minutes. Add two and one-half tablespoons flour, mixed with one-half teaspoon salt and one-eighth teaspoon paprika, and pour on gradually one cup milk and one-fourth cup mushroom liquor. Add the sweetbread dice and one teaspoon lemon juice. Just before serving, add the yolks of two eggs and one teaspoon finely chopped parsley. Sweetbreads with Peas Parboil one pair sweetbreads and cut in cubes. Drain three-fourths cup canned peas from their liquor, rinse, and add to sweetbreads. Melt three tablespoons butter, add three tablespoons flour, mixed with three-fourths teaspoon salt and one-eighth teaspoon paprika. Pour on IOO Sweetbreads