The chafing-dish supper

Two cupfuls cold boiled or baked halibut, flaked up fine. Fresh cod may be used, if it is very good. Juice of half a lemon. One even teaspoonful salt. Cook together the onion and the butter, add the curry-powder mixed with the flour, and when these bubble stir in the milk and the cream. Put in the fish, salt it, and when it is smoking hot add the lemon- juice. [illustration: Mitt Kettle of St 35] FRESH COD WITH ANCHOVY. Flake cold boiled cod, and to two cups of this allow two hard-boiled eggs, minced fine, a tablespoonful of anchovy paste, and a cup of white sauce. When this last is cooked smooth and thick stir in the anchovy and the eggs, and then the fish. Toss up from the bottom that the flavor of the anchovy may get all through the fish. BROOK TROUT. Put two tablespoonfuls of the best butter in the blazer, and when it is very hot lay in small brook trout. Cook until they are done through — it will require only a few minutes — and serve on hot plates. Or, if you prefer, you may heat two or three tablespoonfuls of pure olive-oil and cook the fish in this. In either case they [illustration: The Chafing-dish Supper] should be taken out with a fork, to free them from as much of the grease as possible. A few sprays of parsley fried with them is a pleasant addition. SARDINES SAUTE. Select good-sized, boneless sardines, lay them on tissue-paper to free them from oil, and carefully scrape off the skin without breaking the fish. Melt a tablespoonful of butter in the blazer, lay in the fish, and cook about three minutes, turning them once. When they are done squeeze over them a few drops of lemon-juice, dust very lightly with cayenne, and serve on toast. frogs' legs. To prepare these for the chafing-dish they should be skinned, as you generally find them in market, put over the fire in [illustration: Frog's Kettle of 00 37] boiling water, and cooked five minutes. They should then be blanched by having cold water poured over them. After this dry them, salt and pepper them, and dredge them in flour. Melt two tablespoonfuls of butter in the blazer, and cook the frogs' legs in this to a good brown. Serve fried parsley with them. Or, you may keep them hot in the blazer while you make a cream sauce in the lower dish, which is generally reserved for hot water. This sauce is made by cooking together two tablespoonfuls of butter and one tablespoonf ul of flour, and adding to them half a pint of rich milk, and pepper and salt to taste. Serve the frogs' legs in this. HALIBUT STEAK. Do not have your steaks more than three-quarters of an inch thick and about four inches square. Sprinkle them with [illustration: The Chafing-dish Supper] salt and white pepper, dip them in an egg beaten up in a saucer with a tablespoonful of cold water, and then lay them in flour. Coat them well with this. Have three tablespoonfuls of butter smoking hot in the blazer, and smite your steaks in this over a moderate flame. If it is too fierce, the fish may scorch before it is done through. Serve sliced lemon with it. FISH WITH SAUCE PIQUANT. One tablespoonful butter. One tablespoonful tarragon vinegar. One tablespoonful tomato or walnut catsup. (Better than either is cucumber catsup.) One tablespoonful sherry. Half a small onion, minced fine. Half teaspoonful salt. Cayenne pepper at discretion. One pint cold flaked fish.