Chafing dish possibilities

Have previously prepared one cup boiled potato balls, one cup boiled carrots, cut in dice, one-half cup boiled turnips cut in dice, and one-half cup canned peas, rinsed and drained. Cook two slices onion in three tablespoons butter five minutes. Remove onion, and add three tablespoons flour, one teaspoon curry powder, one teaspoon salt, one-fourth teaspoon celery salt, one-fourth teaspoon pepper, and one and one-half cups milk. Stir until smooth, then reheat vegetables in sauce. Corn Fritters To one cup finely chopped canned corn add one egg, well beaten, one-fourth cup flour, and salt and pepper. Drop by small spoonfuls in a hot, well-greased blazer. Brown on one side, turn, and brown on the other. The fritters should be about the size of large oysters. Vegetables Corn and Celery Fritters Prepare and cook same as Corn Fritters, substituting one-half cup finely chopped celery in place of one-half of the corn. Rice Fritters Wash one-half cup rice, add to one-half cup boiling water with one teaspoon salt. Cover, and steam until rice has absorbed water ; then add one cup milk and steam until rice is soft. Add yolks of two eggs and one tablespoon butter. Spread in a shallow pan to cool. The steaming of the rice should be accomplished over the kitchen range. Cut in small squares, dip in crumbs, egg and crumbs, and saut6 in a small quantity of hot fat. Serve with currant jelly to accompany cold meat, or as a dessert, with wine sauce. Stewed Mushrooms Wash one-half pound mushrooms; remove stems, scrape and cut in pieces ; peel caps and break in pieces. Melt three tablespoons butter in blazer, add mushrooms, and cook four minutes. Dredge with one and one-half tablespoons flour, sprinkle with salt and pepper, add one-half cup stock, and cook eight minutes. Chafing Dish Possibilities Stewed Mushrooms in Cream Prepare one-half pound mushrooms. Melt two tablespoons butter, add mushrooms, and Cook four minutes. Dredge with one tablespoon flour, sprinkle with salt, paprika, and nutmeg, add three-fourths cup cream, and cook eight minutes. Creamed Mushrooms Prepare one-half pound mushrooms, and cook in two tablespoons butter, eight minutes. Add one and one-half tablespoons flour, and when well mixed add two-thirds cup cream. Season with salt and pepper, and when boiling point is reached add one-half tablespoon wine. Serve on toast. Smothered Mushrooms Prepare one-half pound mushrooms. Melt three tablespoons butter, add mushrooms, sprinkle with salt and paprika, cover and cook slowly fifteen minutes. Dredge with one and one-half tablespoons flour, and add one-half cup chicken stock. As soon as heated, add the yolks of two eggs, slightly beaten, and a slight grating nutmeg. Sautéd Mushrooms Prepare one-half pound mushrooms. Melt three tablespoons butter, add mushrooms, Vegetables dredged with flour, a few drops onion juice, salt, and paprika; cook six minutes, then add onethird cup boiling water and cook four minutes. Sprinkle with one-teaspoon finely chopped parsley and serve on toast. Fried Puff Balls Clean mushrooms ; remove outer skin and cut in one-half inch slices. Sprinkle with salt and pepper, dip in flour, egg, and crumbs, and fry in olive oil or clarified butter until tender and thoroughly browned. Mushrooms k la Sabine