The chafing-dish supper

[illustration: A Pretty Kettle of Fish 39] Put all but the fish in the blazer, and cook together three or four minutes. When the sauce is boiling hot put in the fish, turn it well so that the sauce may penetrate it, and cook until all is thoroughly done. SHAD-ROES, SAUTE. Prepare the shad-roe by cooking it ten minutes in boiling salted water, to which has been added a teaspoonful of vinegar. This may be done in the lower compartment of the chafing-dish. When the roes are done, throw them in cold water for five or ten minutes to blanch them, then dip them in flour. Put two tablespoonfuls of butter in the blazer, and lay in the pair of roes. They will cook more quickly and evenly if you will cut each into two or three pieces. When done take them out, melt a little more butter [illustration: The Chafing-Dish Supper 40] in the blazer, and serve some of this with each portion of the roe. Pass sliced lemon with this. CREAMED SHAD-ROES. One pair shad-roes, parboiled, blanched, skinned, and crumbled. Three hard-boiled eggs, the whites chopped coarsely, the yolks grated into a separate dish. One tablespoonful butter. One tablespoonful flour. Half pint milk. One gill cream. One even teaspoonful salt. Juice of half a lemon. A few dashes of cayenne. Cook the butter and flour together until they bubble, add the milk, and when the sauce is thick and smooth put in the roes. Cook three minutes, stirring con- [illustration: A Pretty Kettle of Fish 41] stantly, then add the cream, the whites of the eggs, salt and pepper, and cook three minutes longer, or until the contents of the blazer begin to bubble. Sprinkle the grated yolks over the top of the roes, and serve at once. This is a pretty as well as an appetizing dish, and, in spite of the long direction, is not difficult or tedious to make. TERRAPIN". The simplest way of preparing this delicious dish is generally conceded to be the best. Put two tablespoonfuls of butter into the blazer ; when it is hot, add the terrapin, season with salt and cayenne, pour over it three tablespoonfuls of sherry, and serve as soon as it is all heated through. CHAPTER V. OYSTERS, CLAMS, SCALLOPS PANNED OYSTEKS, PLAIN". In two tablespoonfuls of butter, melted in the blazer, lay twenty good-sized oysters. As soon as the edges curl, dust them with pepper and salt, and serve at once on toast. PANNED OYSTERS WITH SHERRY. Cook the oysters as directed above, and when they reach the "curling" point, put in two tablespoonfuls of sherry or madeira. Cook one minute longer, and serve on toast. [illustration: Oysters, Clams, Scallops 43] BKOILED OYSTERS. Select large, plump oysters, rub the bottom of the blazer with butter, and when it is hot, lay in the oysters. They will brown very quickly, and must be watched closely and turned promptly, or they will scorch. Should they stick to the pan, add a little more butter. FRIED OYSTERS. For this also large oysters should be chosen. Drain them, sprinkle them with a little salt and white pepper, and roll them in flour or cracker dust. Heat four tablespoonfuls of olive-oil in the blazer, and when it is boiling hot, drop in the oysters. Turn them when brown on one side and cook on the other. Lift out with a fork. Pass sliced lemon with [illustration: The Chafing-Dish Supper 44] them. Those people who have a prejudice against oil may use butter in its place.