The chafing-dish supper

The peas must be very young and fresh. Put one cup of boiling water in the blazer, and turn in a pint of peas. Have a very hot flame, and cook the [illustration: Miscellaneous Dainties 79] peas until tender. Drain off the water, sprinkle the peas with salt and white pepper, and stir into them a tablespoonful of butter. GREEN PEAS (CANNED). Drain the liquor from a. can of French peas. Melt two tablespoonfuls of butter in the blazer, put in the peas, and let them get heated through, stirring constantly. Too long cooking toughens them. CREAMED POTATOES. Cut boiled potatoes into small squares. Melt two tablespoonfuls of butter in a frying-pan, add half a pint of milk, and warm the potatoes in this. When they are hot, stir in a tablespoonful of flour wet up in a little cold milk, and cook until it thickens. Season with salt and pepper, and serve. [illustration: 80 The Chafing-dish Supper] POTATOES, SAUTE. Peel several new potatoes and cut them into thin slices. Melt in the blazer two tablespoonfuls of butter, or of really good dripping. Chicken fat or dripping is especially good for this purpose. When it is very hot, put in the potatoes, and cook them to a light brown. LYONNAISE POTATOES. Slice a small onion very thin. Fry it in the chafing-dish in two tablespoonfuls of butter or dripping. Slice half a dozen cold boiled potatoes and fry them with the onion. When they are done, sprinkle over them a tablespoonful of parsley, minced very fine. GREEN PEPPERS, SAUTE. Slice green peppers, removing the pungent seeds. Melt two tablespoonfuls of [illustration: Miscellaneous Dainties 81] butter in the blazer, and cook the peppers until they are brown and tender. Salt to taste. They are very good cooked in olive-oil, and make an appetizing garnish to cold meats or to steak. CHEESE FONDT. Prepare before coming to table a cup of fresh bread-crumbs and two cups of grated cheese. Beat two eggs light in a bowl. Melt a tablespoonful of butter in the chafing-dish, over boiling water, add a cupful of milk, a tiny pinch of soda, the crumbs and the cheese. Pepper and salt to taste, and cook about five minutes, or until smooth. Last of all, put in the two eggs and stir for about three minutes before serving. [illustration: The Chafing-dish Supper 82] WELSH RABBIT, XO. 1. Melt a heaping tablespoonful of butter in the chafing-dish with a saltspoonful of dry mustard, and stir into this three cupfuls of grated cheese. As it begins to soften add about a gill of ale, or, in default of this, an equal quantity of boilingwater. If water or boiling milk is used, it produces what is known as a ''temperance Welsh rabbit." Stir vigorously all the time, and when the mixture is thick, smooth, and a rich yellow, it is done. Three or four minutes should suffice after the cheese is in, but it is almost impossible to give a positive rule for Welsh rabbit. If the cooking is checked too soon, the cheese becomes tough and stringy ; if it continues too long, there is danger that it will curdle. Only the eye of experience can tell when the exact point is reached [illustration: Miscellaneous Dainties 83] to produce a compound of delicious indigestibility. It should be served on toast, but if this is not at hand, square snowflake crackers make very tolerable substitutes. WELSH RABBIT, NO. 2.