The Institute cook book

Remove the sardines from the box and heat them thoroughly in the brown sauce; season with anchovy essence and sardine oil. Serve with egg sandwiches made from graham or rye bread. CHAFING-DISH COOKERY CREAMED SARDINES 1 box sardines 1 chopped hard-boiled egg 1 cup cream sauce 1 tablespoon chopped parsley Drain the sardines from their oil, and if they are not boneless, remove the bones. Heat thoroughly in the sauce; add the egg and parsley; serve on squares of toasted bread or crackers. FROG SADDLES Frogs' legs V2 cup cream 3 tablespoons butter Salt and pepper 1 tablespoon flour Few gratings of nutmeg Melt the butter; add the flour; stir until smooth; add the cream gradually and stir until boiling. Put in the legs; season and cover; cook twenty minutes, adding more cream if necessary. QUAIL 2 plump quail 1 teaspoon onion 2 tablespoons butter Salt and pepper J4 cup seasoned broth Celery salt 1/2 cup currant jelly 1 tablespoon mushroom catsup Split the birds open down the back. Put the butter in the chafing dish and brown slightly; put in the birds and cook about ten minutes, turning once. When nicely browned add the broth, jelly, catsup, onion juice and other seasonings. FRIZZLE-DIZZLE 2 ounces smoked dried beef 3 eggs 2 tablespoons butter 2 tablespoons grated cheese Dash of red pepper Remove all fat and gristle from the beef; tear into small pieces and cook slightly in the butter. Add the beaten eggs, cheese and red pepper; scramble and serve with crisp crackers. VEAL WITH ASPARAGUS TIPS 2 cups cooked veal Yolks of 2 hard-boiled eggs 1 cup cooked asparagus tips 1 cup milk 1 tablespoon butter Salt and pepper Rub the yolks and butter to a paste; heat with the milk in the chafing dish, stirring until thoroughly mixed. Put in the veal and asparagus; season; cook five minutes and serve. CHAFING-DISH COOKERY DEVILED MEAT Cold mutton, chicken or other meat 1 teaspoon Worcestershire sauce I tablespoon butter Vi teaspoon mustard 1 teaspoon vinegar Dash of cayenne Make a sauce of the butter, vinegar and seasonings. Make cuts in the meat; rub the sauce into them; and grill in a hot chafing dish that has been rubbed with a little butter. BEEF CHAUFFE Slices of cold roast beef 3 tablespoons jelly 1 tablespoon butter Salt and red pepper 14 cup water Melt the butter; add the jelly, seasonings, water and beef. Cover and cook until the beef is thoroughly hot. MUSHROOMS WITH BACON 8 slices bacon Mushrooms Fry the bacon in the usual way; just before it is done add the mushroons; fry and serve. TOMATO CURRY 2 cups tomatoes 1 tablespoon curry 1 tablespoon butter Salt and red pepper 1 tablespoon flour Pinch of soda 1 cup cream Cook the tomatoes in the chafing dish; add the flour, welJ rubbed in the butter, also the curry, salt and a dash of red pepper. When the mixture thickens add a pinch of soda; stir and add the cream. Serve on toasted bread or crackers. A!b) MACARONI MILANAISE 2 tablespoons butter Vi cup brown stock 1 tablespoon flour 1/2 cup strained tomatoes 14 teaspoon salt 1 cup cooked macaroni 1/4 teaspoon paprika V4 cup Parmesan cheese