chafing-dish cookery is that so little of it is really clone on the table ; that a maid is often kept busy in the kitchen making ready the material for the dish the mis- tress is preparing in the dining-room. As a matter of course a certain amount of preparation is necessary for many articles cooked in the chafing-dish as there would be were they cooked in a frying-pan or saucepan on a stove. If the preliminary work is done outside, it is to save time at the table. In cooking sweetbreads, for example, they are usually parboiled before they come to the table, simply because this method is preferable to keeping the guests waiting while the operation is per- formed before them. So, in cooking lob- ster, this is boiled and picked from the shell before it makes its appearance in polite society. There are many dishes, however, like those composed of oysters, clams, kid- (pmcficaf £5>usge0fion0 15 neys, etc., where hardly any preparation is required after they come from market except what can be done at table when the guests are met. CHAPTER III BEGINNING WITH THE EGG SCRAMBLED EGGS. Break five eggs into a bowl, beat them with a fork only enough to blend the whites and yolks. Melt a tablespoonful of butter in the blazer, and turn in the eggs. Stir constantly until you have a thick, smooth mass. Season with a half teaspoonful of salt and a pinch of white pepper✪ Scrambled Eggs. Serve at once. STIRRED EGGS. One gill rich brown gravy or stock. One tablespoonful butter. One tablespoonful minced parsley. (30eginnm$ tyit§ f^e (Egg /? Five eggs. Half teaspoonful salt. Half saltspoonful white pepper✪ Stirred Eggs. Melt the butter in the blazer, add the gravy, and when this is hissing hot, stir in the eggs, broken in a bowl and beaten as for scrambled eggs. Stir until they thicken ; season, and just before serving them sprinkle them with the minced pars- ley. Serve on toast. CREAMED EGGS. One gill chicken or veal stock. One gill cream. Four eggs. Half teaspoonful salt. Pepper to taste✪ Creamed Eggs. Heat together the cream and the stock in the blazer, beat the eggs without sep- arating, and turn into the dish, stir until thick, season and serve. 2 1 8 $0e CWw&iBfy puppet EGGS WITH CHEESE. Five eggs. Two heaping tablespoonfuls dry grated cheese. Parmesan or old English cheese is best for this. One tablespoonful butter. Half teaspoonful salt. A dash of cayenne pepper✪ Eggs with Cheese. Beat the eggs light, add the cheese, the salt, and pepper. Have the butter melted in the blazer, turn in the eggs, and stir until thick and smooth. Serve on toast or crackers. EGGS ON ANCHOVY TOAST. One tablespoonful butter. One tablespoonful flour. Half pint milk. Six eggs. One scant teaspoonful salt. (§CQinnir\Q tariff tf)e (ggg 19 White pepper. Six slices of buttered toast spread with anchovy paste✪ Eggs on Anchovy Toast. Melt the butter in the blazer, stir in the flour, and as soon as it bubbles add the milk. Stir until you have a smooth white sauce, and then turn in the eggs beaten light. Season, and stir constantly until you have a thick yellow sauce that will almost stand alone. Heap this on the anchovy toast and serve at once.

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chafing-dish cookery is that so little of it is really clone on the table ; that a maid is often kept busy in the kitchen making ready the material for the dish the mis- tress is preparing in the dining-room. As a matter of course a certain amount of preparation is necessary for many articles cooked in the chafing-dish as there would be were they cooked in a frying-pan or saucepan on a stove. If the preliminary work is done outside, it is to save time at the table. In cooking sweetbreads, for example, they are usually parboiled before they come to the table, simply because this method is preferable to keeping the guests waiting while the operation is per- formed before them. So, in cooking lob- ster, this is boiled and picked from the shell before it makes its appearance in polite society. There are many dishes, however, like those composed of oysters, clams, kid- (pmcficaf £5>usge0fion0 15 neys, etc., where hardly any preparation is required after they come from market except what can be done at table when the guests are met. CHAPTER III BEGINNING WITH THE EGG SCRAMBLED EGGS. Break five eggs into a bowl, beat them with a fork only enough to blend the whites and yolks. Melt a tablespoonful of butter in the blazer, and turn in the eggs. Stir constantly until you have a thick, smooth mass. Season with a half teaspoonful of salt and a pinch of white pepper. Serve at once. STIRRED EGGS. One gill rich brown gravy or stock. One tablespoonful butter. One tablespoonful minced parsley. (30eginnm$ tyit§ f^e (Egg /? Five eggs. Half teaspoonful salt. Half saltspoonful white pepper. Melt the butter in the blazer, add the gravy, and when this is hissing hot, stir in the eggs, broken in a bowl and beaten as for scrambled eggs. Stir until they thicken ; season, and just before serving them sprinkle them with the minced pars- ley. Serve on toast. CREAMED EGGS. One gill chicken or veal stock. One gill cream. Four eggs. Half teaspoonful salt. Pepper to taste. Heat together the cream and the stock in the blazer, beat the eggs without sep- arating, and turn into the dish, stir until thick, season and serve. 2 1 8 $0e CWw&iBfy puppet EGGS WITH CHEESE. Five eggs. Two heaping tablespoonfuls dry grated cheese. Parmesan or old English cheese is best for this. One tablespoonful butter. Half teaspoonful salt. A dash of cayenne pepper. Beat the eggs light, add the cheese, the salt, and pepper. Have the butter melted in the blazer, turn in the eggs, and stir until thick and smooth. Serve on toast or crackers. EGGS ON ANCHOVY TOAST. One tablespoonful butter. One tablespoonful flour. Half pint milk. Six eggs. One scant teaspoonful salt. (§CQinnir\Q tariff tf)e (ggg 19 White pepper. Six slices of buttered toast spread with anchovy paste. Melt the butter in the blazer, stir in the flour, and as soon as it bubbles add the milk. Stir until you have a smooth white sauce, and then turn in the eggs beaten light. Season, and stir constantly until you have a thick yellow sauce that will almost stand alone. Heap this on the anchovy toast and serve at once.

The chafing-dish supper