The chafing-dish supper

a can of unsweetened condensed milk, and a few bottles of ale, as well as the stock groceries mentioned above. There is always the possibility, too, of the cold roast left from dinner, or the remains of a luncheon entree that may do its part in providing the foundation for the midnight supper. INDEX Almonds, salted, 84 Beef, dried, fricassee of, 73 mince, 73 Beefsteak, broiled, 72 with wine sauce, 72 Brains, calf's, au beurre noir, 69 creamed, 70 saute, 68 Calf's brains au beurre noir, 69 creamed, 70 saute, 68 Calf's liver and bacon, No. 1, 67 No. 2, 68 Calf's liver saute, 66 Cheese fondu, 81 Chicken au supreme, 86 creamed, 89 curried, 88 with mushrooms, 87 Clams d la Newburg, 49 and bacon, 50 creamed, 48 Cod, fresh, with ancho- vy, 35 salt, creamed, 33 Crabs, hard-shell, 57 oyster, 48 soft - shell, devilled, 57 soft-shell, mute, 56 Curried chicken, 88 eggs, 29 halibut, 34 lobster, 52 no Snfcer Curried oysters, 44 shrimps, 59 tomatoes, 76 Devilled lobster, 54 meat, 94 oysters, 47 soft-shell crabs, 57 tomatoes, 75 Duck, rechauffe of. No. 1, 91 No. 2, 91 Eggs, d Vltalienne, 26 and anchovies, 25 on anchovy toast, 18 and bacon, 22 with black butter, 21 creamed, 17 curried, 29 with cheese, 18 with curry, 20 fricasseed, 28 fried, 22 with ham, 2G Lyonnaise, 28 with mushrooms, 27 poached, 20 with sardines, 24 scrambled, 16 Eggs, stirred, 16 with tomatoes, 23 Pish with sauce pi- quant, 38 Frogs' legs, 36 Halibut, cunied, 34 steak, 37 Ham, barbecued, 97 Hash, 97 Kidneys with bacon, 64 with mushrooms, 65 stewed, 65 Lamb chops, 71 Little pigs in blankets, 47 Liver, calf's, and bacon, No. 1, 67 No. 2, 68 Liver, calf's, saute, 66 Lobster a la Newburg, 54 creamed, 53 curried, 52 devilled, 54 saute, 55 savory, 56 3nbe,r /// Meat, curried, 05 devilled, 94 Mushrooms, fresh, saute, 77 fresh, stewed, 78 Omelet, 22 Oyster crabs, 48 Oysters a la pouletle, 45 broiled. 43 curried, 44 devilled, 47 fricasseed, with mush- rooms, 40 fried, 43 panned, plain, 42 panned, with sherry, 42 stewed, 44 Peas, green, canned, 79 green, fresh, 78 Peppers, green, saute, 80 Potatoes, creamed, 79 Lyonnaise, 80 saute, 80 Rarebit, a Scotch, 30 Rechauffe of duck, No. 1, 91 of duck, No. 2, 91 of turkey, No. 1, 89 of turkey, No. 2, 90 a savory, 96 Salmon, creamed, 31 curried, 32 Salt cod, creamed, 33 Sardines saute, 36 Scallops, creamed, 51 fried, 50 Scotch rarebit, 30 Shad-roes, creamed, 40 saute, 39 Shrimps, creamed, 58 curried, 59 stewed, 57 Sweetbreads, broiled, 00 creamed, 62 larded, saute, 62 saute, 61 with mushrooms, 63 Terrapin, 41 Tomatoes, creamed, 77 curried. 76 devilled, 75 fried, 75 112 3n^er Tripe, creamed, 71 with cream sauce, 70 Trout, brook, 35 Turkey, rechauffe of, No. 1, 89 rechauffe of, No. 2,90 Veal with asparagus tips, 93 Veal with mushrooms, 92 with tomato sauce, 94 Venison steak, 74 Welsh rabbit, No. 1, 82 rabbit, No. 2, 83 !'!•• *•!•!•'•. '♦!«K*. '*!,!*f,» '•!•*•*•. '•!**•'•. *•!•!•!•. '•!•!•!•• '•'•*•**, '•*.'••• 3»J»!» '»5i»J» '•!•*•!•» *•'♦!•!•. '•!•'•*•. *•!•!•*•. *•••"•••, *•!•*•!•• *•' I* !». •!• V »:c !•. •!• !•. •• '•. •"• V •!• !». •!• !•.. NV :•!-•• S~^>!* !•. t»S !•. %!• >. <• !». »t» !•. V<v N. »!«L!». •!♦ J«. ' .•;•;•?" .•Xv'.^v'VftVV&'X.'ttyVw^ a*w .♦:*;•;•" .•;•:•;•' »*w .«•»«?" •»;«;♦;♦" .*:♦:•;