Chafing dish possibilities

Prepare one-half pound mushrooms ; sprinkle with salt and pepper, dredge with flour, and cook with two tablespoons butter, three minutes. Make one and one-fourth cups brown sauce, using two and one-half tablespoons butter, three tablespoons flour, and one and one-fourth cups brown stock. Add sauce to mushrooms ; cook eight minutes, and sprinkle with three tablespoons grated cheese. Arrange on circular pieces of toast. Mushrooms à l'Italienne Cook three tablespoons butter with one-half shallot, finely chopped, five minutes ; add one- Chafing Dish Possibilities half pound mushrooms, and cook five minutes. Then add one and one-half cups canned tomatoes, drained from their liquor, and two tablespoons rolled and sifted cracker crumbs. Season with salt and pepper, and just before serving add one-third cup grated cheese and one and one-half tablespoons sherry wine. Serve on toast. Mushrooms with Oysters Clean twelve large, selected mushrooms ; remove stems and discard ; peel caps and saute in butter. Clean one and one-half cups oysters, and cook until plump ; drain, and reserve liquor. Melt two tablespoons butter, add two tablespoons flour, and pour on gradually the oyster liquor, with enough water to make one cup liquid. Add oysters, and season with one-fourth teaspoon salt and one-eighth teaspoon each celery salt and paprika. As soon as oysters are reheated pour over mushrooms. Mushrooms and Bacon Cut five thin slices of bacon into strips ; put into a hot blazer, and cook until bacon is well browned, then remove bacon. Remove, and peel caps from eight selected mushrooms ; saute in bacon fat, and serve on circular pieces of Vegetables toast. Season with salt, paprika, and a few drops onion juice; sprinkle with finely chopped parsley. Mushrooms with Wine Prepare one-half pound mushrooms; add three tablespoons butter and one-third cup boiling water ; cover and cook slowly twelve minutes. Add one-half teaspoon salt, one-eighth teaspoon paprika, a slight grating nutmeg, and one-third cup claret or hot sauterne. Serve on zephyrettes. CHEESE DISHES Now good digestion wait on appetite, And health on both Shakespeare CHEESE DISHES Ale Posset MELT one tablespoon butter, add one tablespoon flour, and pour on gradually one cup milk mixed with one egg, slightly beaten. As soon as mixture thickens, add gradually one cup ale, stirring constantly. Season with salt and cayenne. This is a popular English drink on a cold winter's night, and is accompanied with toasted crackers and cheese. English Monkey Soak one cup stale bread crumbs in one cup milk, fifteen minutes. Melt one tablespoon butter, add one-half cup soft, mild cheese cut in small pieces, and stir until cheese has melted ; then add soaked crumbs, and just before serving, one egg, slightly beaten, one-half teaspoon salt, and a few grains cayenne. Pour over toasted crackers. Chafing Dish Possibilities Welsh Rarebit, I