Chafing dish possibilities

MELT one and one-half tablespoons butter and add one-fourth pound blanched Jordan almonds. Stir constantly and cook slowly until almonds are delicately browned. Drain on brown paper and sprinkle with salt. It may be necessary to remove some of the salt by wiping the nuts with an old napkin. To Blanch Almonds Cover almonds with boiling water and let stand two minutes ; drain, put into cold water, and rub off skins. Dry between towels. Devilled Almonds Blanch and shred two ounces almonds. Cook until brown, using enough butter to prevent burning. Mix two tablespoons chopped pickles, one tablespoon each Chutney and Worcestershire sauce, one-fourth teaspoon salt, and a few grains cayenne. Add to nuts, and serve as soon as thoroughly heated. Chafing Dish Possibilities Devilled Chestnuts Shell one cup chestnuts and cut in thin slices. Fry until well browned, using enough butter to prevent burning. Season with Tabasco sauce. Hamburg Cream Mix the grated rind and juice of one-half lemon ; add the yolks of four eggs, well beaten, mixed with one-half cup sugar, and cook over hot water until mixture thickens. Stir in the whites of four eggs, beaten stiff. Pour into small glasses, chill, and serve with lady fingers. Coffee Soufflé Mix one and one-half cups coffee infusion and one cup hot milk, in which one tablespoon granulated gelatine has been dissolved. Cook over hot water until thoroughly scalded, then add two-thirds cup sugar, one-fourth teaspoon salt, and the yolks of three eggs, slightly beaten. Stir until mixture thickens, then add the whites of three eggs beaten stiff. Turn into small moulds, previously dipped in cold water. Chill, remove from moulds, and serve with sugar and cream. k Relishes and Sweets Macaroon Pudding Soak twelve macaroons in sherry wine, ten minutes. Beat two eggs slightly, add four and one-half tablespoons sugar, one-fourth teaspoon salt, and one cup each milk and thin cream ; then add two tablespoons blanched and chopped almonds, one-fourth teaspoon almond extract, and four finely pounded macaroons. Turn mixture into chafing dish, arrange soaked macaroons on top, cover, and cook over hot water thirty minutes. Quick Bavarian Cream Mix the grated rind and juice of one-half lemon, one-half cup orange juice, one-half cup sugar, and the unbeaten yolks of three eggs. Cook over hot water, stirring constantly until mixture thickens, then add the whites of two eggs, well beaten. Remove from heat, and add one-half tablespoon granulated gelatine soaked in two tablespoons cold water. Set in a pan of cold water to cool, stirring occasionally that mixture may be smooth. Line individual moulds with lady fingers, fill with mixture, and chill. Stuff one-half pound washed figs with chopped salted almonds. Put two tablespoons sugar, one Chafing Dish Possibilities teaspoon lemon juice, and one-half cup wine in blazer; when heated add figs, cover, and cook until figs are tender, turning and basting often. Serve with lady fingers. Peach Canapés Saute circular pieces of sponge cake in butter until delicately browned. Drain canned peaches, sprinkle with powdered sugar, a few drops lemon juice, and a slight grating nutmeg. Melt one tablespoon butter, add peaches, and when heated serve on cake. Bananas Cooked in the Skins