Chafing dish possibilities

Melt one tablespoon butter, add one tablespoon flour mixed with one-half teaspoon salt and one-eighth teaspoon pepper, and pour on gradually one cup milk. Add the whites of three hard-boiled eggs, finely chopped. Pour over four slices of toasted bread, and sprinkle the top with the yolks of three hard-boiled eggs forced through a potato ricer or strainer. Anchovy Toast Toast four slices of bread from which the crusts have been removed and spread with anchovy paste. Scald one cup milk, add two egg yolks, and stir constantly until the mixture thickens. Beat the whites of two eggs until stiff, add to the thickened milk, beat thoroughly and pour over the toast. German Toast Beat two eggs slightly, add one-third teaspoon salt, one and one-half tablespoons sugar and twothirds cup milk; strain. Soak four slices stale bread in mixture until soft. Heat and brown delicately on both sides in a hot blazer, using enough butter to prevent burning. Toast, Griddle Cakes, and Fritters Brewis Break stale pieces of brown bread in small pieces. Butter a hot chafing dish, put in bread, and add milk to cover. Cook until mixture is smooth, which may be accomplished by mashing pieces with a fork during the cooking; season with butter and salt. Entire Wheat Griddle Cakes Mix and sift one-half cup flour, one-fourth cup coarse entire wheat or Graham flour, one and one-half teaspoons baking powder, one and one-half tablespoons sugar, and one-fourth teaspoon salt. Add one-half cup milk, one egg slightly beaten, and one-half tablespoon melted butter. Drop from the tip of a spoon on a hot, well-buttered blazer. Cook on one side until delicately browned ; turn and cook on the other side. French Fritters Mix and sift one cup flour, one-fourth teaspoon salt, and two teaspoons baking powder. Add three-fourths cup milk, one egg well beaten, and one tablespoon melted butter. Fry same as griddle cakes. When cooked, spread with currant jelly, roll, and sprinkle with powdered sugar. Beat jelly with a fork, before attempting to spread. EGGS And eggs — even they have their moral. See how they come and go. Every pleasure is transitory. We can't even eat long Dickens EGGS Boiled Eggs When water boils in blazer carefully put in with a spoon the number of eggs desired, having sufficient water to cover them. Cover and place over hot-water pan, that eggs may cook in water at the proper temperature. Cook from seven to eight minutes if preferred " soft boiled." Poached Eggs Have blazer two-thirds full of boiling water. Break each egg separately into a saucer, and slip into the pan. Cover and place blazer over hot water pan. Let stand until whites of eggs are firm. Remove from pan to circular pieces of buttered toast. Sprinkle with salt and pepper, and place on top of each one-fourth teaspoon butter. Eggs & la Finoise Prepare Poached Eggs and serve with tomato sauce. Chafing Dish Possibilities Buttered Eggs Melt three-fourths tablespoon butter in a hot blazer, slip in carefully one egg, sprinkle with salt and pepper, and cook until the white is firm, turning once during the cooking. Attempt to cook but one egg at a time. Eggs a la Suisse