Chafing dish possibilities

Butter small dariole moulds and sprinkle with finely chopped parsley. Carefully slip an egg into each mould, and sprinkle with salt and pepper. Put moulds in blazer, and pour around boiling water to three-fourths the depth of the moulds. Let cook until whites are firm, keeping water below the boiling point. Remove from moulds and serve with tomato sauce. Eggs Egg Timbales Beat four eggs slightly ; add one-fourth cup cream, a few drops of onion juice, one-fourth teaspoon salt, and a few grains each of celery salt and paprika. Turn the mixture into small buttered dariole moulds. Set in a pan of hot water and cook until firm. Turn from moulds and serve with a thin tomato or Bechamel sauce. Plain Omelet Beat three eggs slightly; add three tablespoons milk, one-third teaspoon salt, and a few grains pepper. Melt one tablespoon butter, turn in the mixture, and cook until of a creamy consistency, using a spatula to scrape cooked mixture from bottom of pan, that it may mix with the uncooked part, and thus prevent any portion from being overdone. Loosen omelet by running spatula around side and bottom of pan. Fold and turn. Cheese Omelet Beat two eggs slightly; add one-eighth teaspoon salt and a few grains of cayenne. Melt three-fourths tablespoon butter, pour in mixture, and cook until firm, without stirring. Loosen from pan, roll, and sprinkle with one tablespoon grated cheese. Chafing Dish Possibilities Oyster Omelet Prepare a Plain Omelet. Clean one cup oysters, and cook until plump ; drain and reserve liquor. Spread oysters on omelet just before folding. Melt two tablespoons butter; add two tablespoons flour, one-fourth teaspoon salt, and a few grains of pepper. Pour on gradually oyster liquor and enough milk to make one cup liquid. Pour sauce around omelet. Spanish Omelet Prepare a Plain Omelet and serve with Spanish Sauce. Spanish Sauce Cook two tablespoons butter with one tablespoon finely chopped onion, and one-fourth green pepper (from which the seeds have been removed) finely chopped, five minutes. Add one and three-fourths cups tomatoes, drained from their liquor; cook until moisture has nearly evaporated, then add one tablespoon sliced mushrooms, one tablespoon capers, one-fourth teaspoon salt, and a few grains of cayenne. OYSTERS Whom sea-green Sirens from the rocks lament Dryden OYSTERS Grilled Oysters CLEAN one pint oysters and drain off all the liquor possible. Put oysters in blazer, and as fast as liquor flows from them, remove it with a spoon. So continue until oysters are plump. Sprinkle with salt and pepper, add two tablespoons butter, and serve on zephyrettes. Panned Oysters Melt two and one-half tablespoons butter, add two tablespoons flour, one-fourth teaspoon salt, one-eighth teaspoon paprika, and one-half tablespoon Chili sauce. Clean one pint oysters and add. Cook until edges curl, then add one tablespoon finely chopped parsley and two tablespoons chopped celery. Serve with toast. Fancy Roast Clean and drain one pint oysters. Put into a blazer and cook until plump, stirring occasion- Chafing Dish Possibilities ally with a fork. Sprinkle with salt and pepper and add two tablespoons butter. Pour over small slices of toast. Oyster Fricassee