The Institute cook book

2 ounces butter V2 can red kidney beans Squares of buttered toast Melt the cheese; add the butter, then the pepper, and last, the beans. When thoroughly hot serve on buttered toast. CURRIED EGGS 4 hard-boiled eggs V^ teaspoon curry powder 1 cup cream sauce Salt and pepper Chop the eggs; heat thoroughly in the sauce; add curry powder, more salt and pepper, and serve in patty shells or on squares of buttered toast. Planned for a Family of Four STIRRED EGGS 1 tablespoon butter 1/2 cup brown sauce V2 saltspoon pepper 5 eggs 1 tablespoon chopped parsley Buttered toast Melt the butter; add the gravy; when hot stir in the beaten eggs. Season and stir until the eggs thicken. Serve on toast and sprinkle with parsley. TOMATO SCRAMBLE 1 tablespoon butter 1/2 teaspoon salt 4 eggs 1/2 saltspoon pepper 4 tablespoons milk 1 cup canned tomatoes Melt the butter; stir in the eggs, well beaten with the milk; add the tomatoes after they have been drained; season and cook until the eggs thicken. STOCK SCRAMBLE 1 cup stock 1/2 sweet green pepper 1/2 onion 6 eggs Salt and red pepper Beat the eggs very thoroughly in a shallow bowl. Place the stock in the chafing dish together with the onion and pepper, both finely chopped; cover and when hot throw in the eggs and scramble slightly. Season and serve with thin slices of bread and butter. CHEESE SCRAMBLE 6 eggs 1 tablespoon butter 4 tablespoons milk 1 cup broken cheese Salt and pepper Beat the eggs thoroughly and stir into them the milk and seasoning. Melt the butter in the chafing dish; pour in the eggs aad milk; then the cheese. Stir occasionally until the eggs are cooked. Serve with crisp crackers. TERRAPIN The prepared terrapin is best for use in the chafing dish and needs only to be thoroughly heated and seasoned. Add a little currant jelly and serve. [illustration: Chafing-dish cookery for family of four] Family of Four OYSTER PAN-ROAST 1 tablespoon butter Salt and pepper 1 pint oysters 6 slices buttered toast Put the butter in the chafing dish and when it melts add tlie oysters, washed, and the juice which has come from them, strained. Season; cover; cook for two minutes and serve on the buttered toast. CREAMED OYSTERS AND CELERY 1 pint oysters 2 tablespoons butter 2 tablespoons flour Milk Squares of buttered toast 1/2 cup chopped celery Cook the oysters in their own hquor; skim; drain and reserve the liquor. Cook the flour in the butter; stir in gradually the oyster juice, to which milk has been added to make one and a half cups. Stir until the sauce thickens; reheat the oysters; season and serve on squares of buttered toast, sprinkling chopped celery over all. PANNED OYSTERS 25 oysteis 2 tablespoons currant jelly 1 tablespoon butter Salt and pepper Squares of toast Melt the butter in the chafing dish; add the oysters and cook until the edges begin to curl; add the jelly; season and serve on small squares of toast. ROASTED OYSTERS Purchase oysters in the shell and wash them carefully in running water, using a stiff brush. Place them in a pan with the deep half of the shell down; put in a hot oven and bake untill the shells open. Take the oysters out with a sharp knife and toss them into a chafing dish, with pepper, salt and butter. Cover closely; bring to a boil and serve. PIGS IN BLANKETS