If you wish to do all the preparation on the chafing-dish, you can heat one or two tablespoonfuls of butter in the blaz- er, and when it is very hot fry in it thin slices of bread from which the crust has been trimmed. These may be spread with the paste and kept warm between two heated plates, or over hot water while you cook the eggs. 20 £0e Cf5afm^©i60 §b\xpptv EGGS WITH CURRY. Five eggs. One tablespoonful butter. One teaspoonful curry-powder. One gill milk✪ Eggs with Curry. Half teaspooful salt. Cut an onion in half, and rub the in- side of the blazer with it before you put in the butter. Beat the eggs without separating, and add to them the milk in which has been dissolved the curry pow- der. Turn all into the chafing-dish, and stir until smooth. POACHED EGGS. For these use the hot-water dish alone. Have it half full of boiling water, and place in it as many poached egg rings as it will hold. The water should not be deep enough to cover them until after (Jgegtnnmg tmf§ f0c <£gg 2/ an egg has been broken into each ring. More boiling water may then be added. Cook until the eggs are set. Serve on toast or fried bread. EGGS WITH BLACK BUTTER. Three tablespoonfuls of butter. Half teaspoonf ul vinegar. Salt and pepper to taste. Three or four eggs, according to the size of the chafing-dish✪ Eggs with Black Butter. Melt the butter, cook in the blazer un- til it is a dark brown — almost black. Break in the eggs then, one at a time, and carefully, that they may not run together. Baste them with the butter until they are done, adding the vinegar just before taking them up, and sprinkle them with the salt and pepper. 22 $0e £0afin^(£)i00 J&upper FRIED EGGS. Melt two tablespoonfuls of butter✪ Fried Eggs in the blazer, and as soon as it is hot break in the eggs, one by one. Do not let them touch, if you can avoid it. When set, turn them over and cook on the other side. Dust with salt and pep- per and serve. EGGS AND BACON. Cut thin slices of bacon✪ Eggs and Bacon and fry them in the blazer until quite crisp. Draw them then to the side of the dish, and fry eggs in the fat from the bacon. Serve together. OMELET. Beat together in a bowl the whites and yolks of five eggs, add to them a gill of milk, a half teaspoonful of salt, and a little white pepper. Use both pans of Q0egmning t»tf0 t (Je €53 23 the chafing-dish, putting boiling water in the lower one. Melt in the upper two tablespoonfuls of butter✪ Omelet, and turn into it the eggs. Cook until set, slipping a knife under the edge from time to time, to take care that the omelet does not stick. When it is done, fold it over care- fully, and either transfer it to a hot dish, or, better still, serve it from the chafing- dish. It is possible to cook an omelet in the blazer, without the hot-water dish, but a small flame must be used and great care taken to prevent scorching. Parsley omelet, mushroom omelet, ham omelet, etc. , may all be made by the above recipe. The filling should be strewn over the omelet just before it is doubled. EGGS WITH TOMATOES. Five eggs. Half pint stewed tomatoes, or the same 24 Zfc Cfjaftng^ief} JJupper quantity of fresli tomatoes, peeled and chopped. One tablespoonf ul butter. Half tablespoonf ul flour. One very small onion, minced fine. One small teaspoonf ul salt. Pepper to taste. ✪ Eggs with Tomatoes

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If you wish to do all the preparation on the chafing-dish, you can heat one or two tablespoonfuls of butter in the blaz- er, and when it is very hot fry in it thin slices of bread from which the crust has been trimmed. These may be spread with the paste and kept warm between two heated plates, or over hot water while you cook the eggs. 20 £0e Cf5afm^©i60 §b\xpptv EGGS WITH CURRY. Five eggs. One tablespoonful butter. One teaspoonful curry-powder. One gill milk. Half teaspooful salt. Cut an onion in half, and rub the in- side of the blazer with it before you put in the butter. Beat the eggs without separating, and add to them the milk in which has been dissolved the curry pow- der. Turn all into the chafing-dish, and stir until smooth. POACHED EGGS. For these use the hot-water dish alone. Have it half full of boiling water, and place in it as many poached egg rings as it will hold. The water should not be deep enough to cover them until after (Jgegtnnmg tmf§ f0c <£gg 2/ an egg has been broken into each ring. More boiling water may then be added. Cook until the eggs are set. Serve on toast or fried bread. EGGS WITH BLACK BUTTER. Three tablespoonfuls of butter. Half teaspoonf ul vinegar. Salt and pepper to taste. Three or four eggs, according to the size of the chafing-dish. Melt the butter, cook in the blazer un- til it is a dark brown — almost black. Break in the eggs then, one at a time, and carefully, that they may not run together. Baste them with the butter until they are done, adding the vinegar just before taking them up, and sprinkle them with the salt and pepper. 22 $0e £0afin^(£)i00 J&upper FRIED EGGS. Melt two tablespoonfuls of butter in the blazer, and as soon as it is hot break in the eggs, one by one. Do not let them touch, if you can avoid it. When set, turn them over and cook on the other side. Dust with salt and pep- per and serve. EGGS AND BACON. Cut thin slices of bacon and fry them in the blazer until quite crisp. Draw them then to the side of the dish, and fry eggs in the fat from the bacon. Serve together. OMELET. Beat together in a bowl the whites and yolks of five eggs, add to them a gill of milk, a half teaspoonful of salt, and a little white pepper. Use both pans of Q0egmning t»tf0 t (Je €53 23 the chafing-dish, putting boiling water in the lower one. Melt in the upper two tablespoonfuls of butter, and turn into it the eggs. Cook until set, slipping a knife under the edge from time to time, to take care that the omelet does not stick. When it is done, fold it over care- fully, and either transfer it to a hot dish, or, better still, serve it from the chafing- dish. It is possible to cook an omelet in the blazer, without the hot-water dish, but a small flame must be used and great care taken to prevent scorching. Parsley omelet, mushroom omelet, ham omelet, etc. , may all be made by the above recipe. The filling should be strewn over the omelet just before it is doubled. EGGS WITH TOMATOES. Five eggs. Half pint stewed tomatoes, or the same 24 Zfc Cfjaftng^ief} JJupper quantity of fresli tomatoes, peeled and chopped. One tablespoonf ul butter. Half tablespoonf ul flour. One very small onion, minced fine. One small teaspoonf ul salt. Pepper to taste.

The chafing-dish supper