Chafing dish possibilities

Cook venison steak and remove from blazer. Melt one and one-half tablespoons butter, add a few grains paprika and two tablespoons currant jelly, and as soon as jelly has melted pour sauce over steak. With the Epicure Venison Cutlets with Apples Wipe, core, and cut in one-half inch slices four sour apples. Sprinkle with powdered sugar and cover with port wine ; let stand one hour, drain, and saute in butter. Cut venison steak in pieces for serving, sprinkle with salt and pepper, and cook in a hot, buttered blazer, four minutes. Melt three tablespoons butter, add wine drained from apples and twelve candied cherries cut in halves. Reheat cutlets in sauce, and serve with apples. Frankfort Sausages Cook four sausages in boiling water to cover, twenty minutes ; drain and cut in pieces. Reheat in a white sauce made of one and one-half tablespoons each flour and butter and one cup milk. Season with salt and pepper. Fried Sausages Cut large sausages in one-fourth inch slices, put into a hot blazer, and cook until heated and slightly browned on both sides. Spread with Horse-radish Mustard and serve on circular pieces of toast. "3 Chafing Dish Possibilities Bean Rarebit Melt two tablespoons butter, add one teaspoon salt, one-eighth teaspoon paprika, one cup cold baked beans mashed, and one-half cup milk or cream. When thoroughly heated, add one-half cup grated cheese. Serve on toast or zephyrettes. Ragout of Veal Cook two and one-half tablespoons butter with one tablespoon finely chopped canned mushrooms and one teaspoon finely chopped onion, three minutes. Add three tablespoons flour and cook until browned. Pour on gradually one cup brown stock, and add one cup cold roast veal cut in cubes. Season with onehalf tablespoon each Worcestershire sauce and mushroom catsup, salt and pepper. Ragout of Duck Marinate pieces of cold roast duck, cut in pieces for serving with French dressing; cover and let stand one hour. Cook three tablespoons butter with one-half shallot finely chopped until brown. Add four tablespoons flour, and when well browned pour on gradually one and one-half cups brown stock. Season With the Epicure with one-half teaspoon salt, a few grains cayenne, one teaspoon lemon juice, and two tablespoons tomato catsup. Reheat duck in sauce, and add three tablespoons port wine and onehalf cup canned mushroom, sliced lengthwise. Salmi of Grouse Cut cold roast grouse in pieces for serving. Melt one-fourth cup butter, add one tablespoon finely chopped onion, a stalk of celery, two slices carrot cut in pieces, and two tablespoons chopped, lean raw ham. Cook until butter is browned, then add one-fourth cup flour, and when well browned add two cups brown stock, a bit of bay leaf, a sprig of parsley, a blade of mace, two cloves, one-half teaspoon salt, and one-eighth teaspoon pepper. Cook five minutes, strain, add duck, and as soon as duck is heated add sherry wine, stoned olives, and mushrooms cut in quarters. "5 VEGETABLES The common growth of Mother Earth Suffices me Wordsworth VEGETABLES Hashed Potatoes