Have a pound of beef from the round minced very fine by your butcher, and free it from all sinews and stringy bits. Heat in the blazer two tablespoonfuls of butter, put in the meat and a teaspoonful of onion-juice. Stir for three or four minutes, or until the meat is hot through ; add salt, pepper, and the juice of half a lemon, and serve. FRICASSEE OF DRIED BEEF. One cupful dried beef, chopped fine. One tablespoonful butter. Half pint milk. Two eggs. Melt the butter in the milk, over hot water, put in the meat and cook about five minutes, add the beaten eggs slowly and stir until the sauce is thick. Serve on toast or fried bread. 74 £§t Cljaftng^te^ JJupper VEXISON' STEAK. Rub the blazer with butter, broil the steak as you would beefsteak, but do not overcook. Sprinkle it with salt and pep- per, put in half a wineglass of sherry and a tablespoonful of currant jelly ; leave covered two minutes, and serve on very hot plates. CHAPTER VIII MISCELLANEOUS DAINTIES FRIED TOMATOES. Cut the tomatoes into thick slices. Do not peel them. Put in the blazer two tablespoonfuls of butter, and lay the to- matoes in this. Turn them quite often, and cook until tender. Sprinkle with salt and serve. These make an excellent accompaniment to cold meat. DEVILLED TOMATOES. Cook the tomatoes as directed above, and keep them hot while you add to the butter in the blazer another tablespoonf ul of butter, a teaspoonful of onion-juice, a 76 Z§c C0aftng;©i60 Jhipper tablespoonful of vinegar, a teaspoonful of sugar, half a teaspoonful each of made mustard and salt, and a pinch of cayenne. All these may have been mixed in a howl, and the mixtures put into the blazer at once. Turn in upon them, drop by drop. the beaten yolks of two eggs, stirring all the time, and as soon as it is all in. ex- tinguish the flame beneath. Lay the to- matoes back in the sauce, and serve. CURRIED TOMATOES. Cook half a teaspoonf ul of onion, minced fine, in two tablespoonfuls of butter, and add to this a teaspoonful of curry-powder. When this is well blended put in the sliced tomatoes, and cook as directed in recipe for Fried Tomatoes. (TtltecefTaneoue ©ainftee jj CREAMED TOMATOES. Half pint cream or rich milk. One tablespoonful flour. Two tablespoonfuls of butter. Salt and a little white pepper. Six firm tomato✪ Curried Tomatoes ^Cut them in thick .slices, and fry them in the butter. "When tender, stir in the cream or milk with which the flour has been smoothly mixed. Cook, stirring constantly, until the sauce thickens, and serve. FRESH MUSHROOMS. SAUTE. Peel and wash the mushrooms and cut off the stems. Melt two tablespoonfuls of butter in the blazer, lay the mushrooms in this, and cook eight or ten minutes, turning them often. Season them with salt and pepper, squeeze in the juice of 78 Zfc £^^©100 puppet half a lemon, and sprinkle over them a little finely minced parsley. Serve on toast. FRESH MUSHROOMS, STEWED. Peel and wash the mushrooms and cut off the stems. Put a tablespoonfnl of butter and one of flour in the chafing- dish, over boiling water, witli the mush- rooms, and let them cook twelve or fif- teen minutes. You may then add salt and pepper to them, and serve ; or, sea- son and pour over them slowly a gill of cream in which has been beaten the yolk of an egg. Cook three minutes after this goes in. GREEN PEAS (FRESH). ✪ Green Peas (Fresh)

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Have a pound of beef from the round minced very fine by your butcher, and free it from all sinews and stringy bits. Heat in the blazer two tablespoonfuls of butter, put in the meat and a teaspoonful of onion-juice. Stir for three or four minutes, or until the meat is hot through ; add salt, pepper, and the juice of half a lemon, and serve. FRICASSEE OF DRIED BEEF. One cupful dried beef, chopped fine. One tablespoonful butter. Half pint milk. Two eggs. Melt the butter in the milk, over hot water, put in the meat and cook about five minutes, add the beaten eggs slowly and stir until the sauce is thick. Serve on toast or fried bread. 74 £§t Cljaftng^te^ JJupper VEXISON' STEAK. Rub the blazer with butter, broil the steak as you would beefsteak, but do not overcook. Sprinkle it with salt and pep- per, put in half a wineglass of sherry and a tablespoonful of currant jelly ; leave covered two minutes, and serve on very hot plates. CHAPTER VIII MISCELLANEOUS DAINTIES FRIED TOMATOES. Cut the tomatoes into thick slices. Do not peel them. Put in the blazer two tablespoonfuls of butter, and lay the to- matoes in this. Turn them quite often, and cook until tender. Sprinkle with salt and serve. These make an excellent accompaniment to cold meat. DEVILLED TOMATOES. Cook the tomatoes as directed above, and keep them hot while you add to the butter in the blazer another tablespoonf ul of butter, a teaspoonful of onion-juice, a 76 Z§c C0aftng;©i60 Jhipper tablespoonful of vinegar, a teaspoonful of sugar, half a teaspoonful each of made mustard and salt, and a pinch of cayenne. All these may have been mixed in a howl, and the mixtures put into the blazer at once. Turn in upon them, drop by drop. the beaten yolks of two eggs, stirring all the time, and as soon as it is all in. ex- tinguish the flame beneath. Lay the to- matoes back in the sauce, and serve. CURRIED TOMATOES. Cook half a teaspoonf ul of onion, minced fine, in two tablespoonfuls of butter, and add to this a teaspoonful of curry-powder. When this is well blended put in the sliced tomatoes, and cook as directed in recipe for Fried Tomatoes. (TtltecefTaneoue ©ainftee jj CREAMED TOMATOES. Half pint cream or rich milk. One tablespoonful flour. Two tablespoonfuls of butter. Salt and a little white pepper. Six firm tomato ^Cut them in thick .slices, and fry them in the butter. "When tender, stir in the cream or milk with which the flour has been smoothly mixed. Cook, stirring constantly, until the sauce thickens, and serve. FRESH MUSHROOMS. SAUTE. Peel and wash the mushrooms and cut off the stems. Melt two tablespoonfuls of butter in the blazer, lay the mushrooms in this, and cook eight or ten minutes, turning them often. Season them with salt and pepper, squeeze in the juice of 78 Zfc £^^©100 puppet half a lemon, and sprinkle over them a little finely minced parsley. Serve on toast. FRESH MUSHROOMS, STEWED. Peel and wash the mushrooms and cut off the stems. Put a tablespoonfnl of butter and one of flour in the chafing- dish, over boiling water, witli the mush- rooms, and let them cook twelve or fif- teen minutes. You may then add salt and pepper to them, and serve ; or, sea- son and pour over them slowly a gill of cream in which has been beaten the yolk of an egg. Cook three minutes after this goes in. GREEN PEAS (FRESH).

The chafing-dish supper