The chafing-dish supper

Half pound cheese, grated. The soft American dairy cheese should be used. Two eggs. One gill ale or beer. (Bass's white label ale is best.) One tablespoonful butter. One teaspoonful Worcestershire sauce. One teaspoonful lemon-juice. One teaspoonful celery salt. Saltspoonful mustard. Pinch of cayenne. Melt the butter over boiling water, add the beer, and when these are smoking hot, put in the cheese. As soon as it is [illustration: 84 The Chafing-dish Supper] smooth season with the celery salt, mustard, and pepper. Have ready the eggs, the whites and yolks beaten separately and very light, and then stirred together. Dip out some of the hot cheese mixture and pour it into the bowl with the eggs, stirring steadily. This will decrease the probability of the eggs curdling. When they are well mixed pour them into the chafing-dish slowly, never intermitting the stirring. When they are well blended, and the mixture is smooth and creamy, put in the Worcestershire and lemon- juice, and serve at once on hot toast. This is a very delicious "rabbit." SALTED ALMONDS. Shell, blanch, and dry half a pound of almonds. Heat in the blazer one tablespoonful of olive-oil or as much butter. Put in the almonds and cook to a delicate [illustration: Miscellaneous Dainties 85] brown, shaking the pan constantly and stirring often to keep them from burning. Drain, dry on soft paper, and sprinkle with fine salt. CHAPTER IX RECHAUFFES CHICK EX AU SUPREME. Cold roast or boiled chicken., cut into slices. The white meat is preferable, but both may be used. Two tablespoonfuls olive-oil. One tablespoonf ul butter. One tablespoonf ul flour. Half pint milk. One gill cream. Salt and white pepper. Lay the chicken in the oil for an hour before using. Turn it once, that each piece may be well coated. When at table melt the butter in the chafing-dish, stir [illustration: Rechauffes 87] in the flour, add the milk and the cream, and stir until smooth. Put in the chicken and cook three minutes, or until the chicken is hot through. CHICKEN WITH MUSHROOMS. Cold chicken or turkey, sliced or cut into small pieces. Have about a pint of the meat. Half cup canned mushrooms, sliced. Two tablespoonfuls butter. One tablespoonful Hour. Half pint milk. One gill mushroom liquor. Yolks of two eggs. .Salt and white pepper. Make a sauce over boiling water of the butter. Hour, milk, and mushroom liquor, add the chicken, cook three minutes, put in the mushrooms, and cook two minutes longer. Add the eggs then, very slowly, [illustration: 88 The Chafing-dish Supper] stirring all the while, and as soon as the sauce is a pale creamy yellow — about two minutes — extinguish the lamp. CURRIED CHICKEN. Two cups cold chicken, light or dark meat, cut into small pieces. One cup chicken broth or gravy. Half a small onion, minced fine. One teaspoonful curry-powder. One tablespoonful butter. Salt to taste. Cook the onion in the butter for about three minutes, stir in the curry-powder and the broth. When all are hot put in the chicken, and let it simmer in the gravy from eight to ten minutes. Always, when possible, serve boiled rice with curry. Ice-cold bananas should be eaten with meat curries. [illustration: Rechauffes 89] CREAMED CHICKEN. Two cups cold chicken, cut into small pieces. One cup chicken stock. One cup milk, or cream, if you have it at hand. Two tablespoonfuls butter. One heaping tablespoonful flour.