The chafing-dish supper

Brown the onion in the butter, stir in the flour, and when this bubbles, add the tomato. Beat eggs without separating, and when the tomato boils, stir them in very slowly. When they thicken, season and serve. Cook in blazer. EGGS WITH SARDIKES. Five eggs. Small box sardines. One tablespoonful butter. Juice of half a lemon. Half teaspoonf ul salt. Q[illustration: Beginning with the Egg 25] A little cayenne. Bone and skin the sardines, and flake them with a fork. Melt the butter, lay in the sardines, and cook until they are hot through. Add the eggs, beaten without separating, and when set stir in the lemon-juice, salt, and cayenne. EGGS AND ANCHOVIES. Five eggs. A dozen anchovies, skinned and minced. One gill cream. One tablespoonful butter. A dash cayenne pepper. Melt the butter, add the cream, and when both are hot stir in the beaten eggs. When they begin to thicken put in the anchovies and cayenne, and cook, stirring constantly, until the dish is the consistency of ordinary scrambled eggs. Serve on buttered toast or fried bread. [illustration: The Chafing-Dish Supper 26] EGGS WITH HAM. Six eggs. Half pound boiled ham, cut in small pieces. Half tablespoonful onion, minced very fine. (Chives may be substituted when they are in season.) Half teaspoonful mustard. Two tablespoonfuls butter. Brown the onion in the butter, add the ham, sprinkle with the mustard, and cook the meat until it begins to crisp. Stir in the eggs, and cook until thick. EGGS A VITALIENNE. Five eggs. Half pint milk. Half teacupful boiled spaghetti, chopped. Half teacupful mushrooms, sliced. [illustration: Beginning with the Egg 27] One tablespoonful butter. One tablespoonful chopped parsley. One scant teaspoonful salt. White pepper to taste. Melt butter and heat milk in the chafing-dish, over hot water. Stir in the beaten eggs, and when they begin to thicken add the spaghetti, mushrooms, parsley, and seasoning. Cook three minutes and serve. EGGS WITH MUSHROOMS. Five eggs. Two tablespoonfuls butter. Three tablespoonfuls mushrooms. One teaspoonful lemon-juice. Salt and white pepper. Melt the butter, put in the mushrooms, and let them get hot through. Squeeze the lemon- juice over them, stir in the eggs, add salt and pepper, and cook until thick. [illustration: The Chafing-Dish Supper 28] LYONNAISE EGGS. To two tablespoonfuls of butter, melted in the chafing-dish, put a small onion, sliced very thin and a couple of sprigs of parsley, minced, and cook until the onions are lightly browned. Add a gill of milk in which has been dissolved a teaspoonful of flour, stir two or three minutes, and lay in six hard-boiled eggs, each cut into four slices. Let them simmer for a few minutes, handling them carefully, as they break readily. FRICASSEED EGGS. Six hard-boiled eggs, each cut crosswise into four thick slices. One cup good gravy or stock. In nearly all of the recipes which call for stock canned consomme may be used, or failing this, beef extract. (Jijeginnmg mii§ f#e (Egg 29 One teaspoonful butter. One very small onion, minced fine. One tablespoonful chopped parsley. Two teaspoonfuls flonr. Salt and pepper at discretion.