The chafing-dish supper

Cook the onion in the butter, stir in the flour, and when it bubbles add the stock. When it is boiling hot lay in the eggs gently, not to break them. Let them cook three or four minutes, or until smoking hot. Season, sprinkle with parsley, and serve on fried bread. CURRIED EGGS. Six hard-boiled eggs, sliced as in preceding recipe. One tablespoonful butter. One tablespoonful flour. One small onion, minced. Half pint white stock. Two tablespoonfuls cream. One teaspoonful curry-powder. Half teaspoonful salt. Brown the onion in the melted butter, stir in the flour and curry-powder, mixed together. When they bubble add the stock, stir until thick and smooth, put in the cream and the sliced egg. Salt to taste, and cook until the eggs are heated through. A SCOTCH RAREBIT. Six hard-boiled eggs, coarsely chopped. Two tablespoonfuls butter. One tablespoonful flour. One tablespoonful anchovy paste. Half pint milk. Pinch of cayenne. Cook butter and flour together until they bubble, add milk, and stir until smooth. Put in the anchovy paste and cayenne, and one minute later, the eggs. Simmer three minutes, and serve on toast. CHAPTER IV. A PRETTY KETTLE OF FISH CREAMED SALMON. Two hours before it is needed turn the contents of a can of salmon out upon a platter. Pick it to pieces with a fork, removing all bits of bone or skin, and drain off the liquid. When you are ready to prepare the dish, cook together in the chafing-dish over hot water a tablespoonful of butter and one of flour. When they bubble pour in a cupful of milk and stir until you have a smooth white sauce. To this add the salmon, stirring constantly, season with a scant teaspoonful of salt and [illustration: page 32] three dashes of reel pepper. When the fish is thoroughly heated squeeze in the juice of half a lemon. Any kind of fish may be used in the same way. In cooking anything containing milk in the blazer, a close watch must be kept or the milk will scorch. For this reason I advise using the hot-water pan under these circumstances. If, however, the flame can be regulated and kept down to a small point, there is little danger of burning. CURRIED SALMON. One can best salmon. One tablespoonful olive-oil. One small onion, minced. One teaspoonful curry-powder. One tablespoonful flour. Three gills hot water. One scant teaspoonful salt. Juice of half a lemon. [illustration: page 33] Brown the onion in the oil, stir in the flour mixed with the curry-powder, and when they are well blended put in the boiling water. Salt, turn in the salmon, which should have previously been turned out and picked over as directed for Creamed Salmon, and let it become very hot. Acid then the lemon-juice and serve. CREAMED SALT COD. Either soak the cod for a while before it is used, or else put it in a colander after it is shredded and pour boiling water over it two or three times. Make a white sauce, as for Creamed Salmon, put in two cups of the fish, and when it is smoking hot add to it a gill of cream. Or, you may omit this, and put in a tablespoonful of minced green pickle and a hard-boiled egg, chopped fine. [illustration: page 34] CUERIED HALIBUT. One tablespoonful butter. One tablespoonful flour. One teaspoonful curry-powder. One teaspoonful minced onion. Half pint milk. One gill cream.