Chafing dish possibilities

Cook three tablespoons butter with one tablespoon finely chopped onion, three minutes. Add one and three-fourths cups tomatoes, drained from their liquor, and cook eight minutes. Add one tablespoon sliced mushrooms, one tablespoon capers, one-fourth teaspoon salt, a few grains of cayenne, and five eggs beaten slightly. Cook until of a creamy consistency, stirring constantly and scraping from bottom of pan. Eggs k la Caracas Chop finely two ounces smoked, dried beef, freed from fat and outside skin. Add one cup tomatoes, one-fourth cup grated old English cheese, a few drops onion juice, and a few grains each of cinnamon and cayenne. Melt Chafing Dish Possibilities two tablespoons butter, add mixture, and when heated add three eggs slightly beaten. Cook until of a creamy consistency, stirring constantly and scraping from bottom of pan. Venetian Eggs Cook two tablespoons butter with one tablespoon finely chopped onion, a bit of bay leaf, and a blade of mace, until yellow. Remove bay leaf and mace ; then add one and one-half cups tomatoes, one-fourth cup cheese cut in small pieces, three eggs slightly beaten, one teaspoon salt, and one-fourth teaspoon paprika. Cook until eggs are of a creamy consistency, stirring constantly and scraping from bottom of pan. Pour over slices of toasted bread. Eggs a l'Espagnole Cook a clove of garlic finely chopped, and one-half green pepper finely chopped, in two tablespoons olive oil, five minutes. Add three tomatoes cut in small pieces, eight sliced mushrooms, and one-half cup cold cooked meat, finely chopped. Cook five minutes, add four eggs slightly beaten, and cook until the eggs are set. Eggs Curried Eggs Melt two tablespoons butter, add two tablespoons flour mixed with one-fourth teaspoon salt, one-half teaspoon curry powder, and one-eighth teaspoon paprika. Stir until well mixed, then pour on gradually one cup milk. Add three hard-boiled eggs, cut in eighths lengthwise, and reheat in sauce. Eggs a la Bechamel Fry three tablespoons butter with one slice each carrot and onion cut in pieces, a sprig of parsley and a bit of bay leaf, five minutes. Add three tablespoons flour, one-fourth teaspoon salt, and one-eighth teaspoon paprika ; then add one cup chicken stock, strain, reheat, and add four hard-boiled eggs, cut in eighths lengthwise. Just before serving, add one-half cup cream and a slight grating of nutmeg. Eggs a la Soubise Boil onions and rub through a sieve ; there should be one cup of onion puree. Melt two tablespoons butter, add one and one-half tablespoons flour and the onion puree. As soon as heated, add one-third cup milk and the yolks of two eggs. Season with salt and paprika. Chafing Dish Possibilities Add five hard-boiled eggs, cut in slices. Just before serving, sprinkle with finely chopped parsley. Scotch Woodcock Melt three tablespoons butter, add one and one-half tablespoons flour, and pour on gradually one cup milk. Add one-fourth teaspoon salt, a few grains of cayenne and anchovy essence. Add four hard-boiled eggs, finely chopped, and serve on slices of toast. Fricasseed Eggs Cook two tablespoons butter with one and one-half tablespoons finely chopped mushrooms, and one-half shallot, finely chopped. Add one and one-half tablespoons flour, and pour on gradually one cup white stock. Add five hard-boiled eggs cut in slices. Steamed Eggs