Chafing dish possibilities

Cut fat salt pork in small cubes, try out, and remove scraps ; there should be about one-third cup fat. Add two cups cold boiled potatoes, finely chopped, one-eighth teaspoon pepper, and salt if necessary. Mix potatoes thoroughly with fat; cook four minutes, stirring constantly; then let stand until browned underneath. Lyonnaise Potatoes Cook one and one-half tablespoons butter and one tablespoon finely chopped onion, five minutes. Melt three tablespoons butter, add two cups cold sliced boiled potatoes, season with salt and pepper, and cook until potatoes have absorbed butter. Add butter and onion, and when well mixed add one-half tablespoon finely chopped parsley. Creamed Peas Drain one can small peas, rinse thoroughly, cover with boiling water, boil one minute, and Chafing Dish Possibilities again drain. Melt three tablespoons butter, add the peas, and cook five minutes. Dredge with one tablespoon flour mixed with one teaspoon sugar; cook one minute. Add one-third cup cream, and salt and pepper to taste. String Beans a la Maitre d" Hotel Drain and rinse one can small French beans, and cut each bean in three pieces. Put into a hot blazer and heat thoroughly, adding just enough water or stock to prevent beans from burning. Cream two and one-half tablespoons butter, add one teaspoon lemon juice, one-fourth teaspoon salt, and one-eighth teaspoon paprika. Add prepared butter to beans and sprinkle with one teaspoon finely chopped parsley. Smothered Tomatoes Cut three small tomatoes in halves crosswise. Melt one and one-half tablespoons butter in hot blazer, arrange tomatoes in pan, skin side down, cover, and cook until soft. Season with salt and pepper, and sprinkle with sugar. Tomatoes in White Sauce Wipe and peel three tomatoes and slice crosswise. Sprinkle with salt and pepper, roll in Vegetables flour and heat in blazer, using enough butter to prevent burning. Tomatoes should be watched carefully and turned during heating. Melt two tablespoons butter, add two tablespoons flour mixed with one-fourth teaspoon salt, and pour on gradually one and one-third cups milk. Stir constantly until sauce thickens, then pour over tomatoes. Devilled Tomatoes Wipe, peel, and slice crosswise three tomatoes. Season with salt and pepper, coat with flour, and cook in a hot blazer until thoroughly heated, using enough butter to prevent burning. Cream one-fourth cup butter, add two teaspoons powdered sugar, one teaspoon mustard, onefourth teaspoon salt, a few grains cayenne, the yolk of one hard-boiled egg, one egg slightly beaten, and two tablespoons vinegar. Cook over hot water, stirring constantly, until it thickens. Pour over tomatoes. Tomato Curry Cook two tablespoons butter with one-half tablespoon finely chopped onion, until yellow. Add one sour apple, pared, cored, and cut in small pieces, and cook eight minutes. Add Chafing Dish Possibilities one-half cup stock, two cups canned tomatoes, one-half tablespoon curry powder, one teaspoon vinegar, and salt and pepper to taste. As soon as boiling point is reached, add one cup boiled rice, and cook five minutes. Curried Vegetables