Delicate dishes

Put into the upper part of the chafing dish i tablespoonful of butter. When it melts add i tablespoonful of flour; stir till it thickens, then add i cup of cream, season with salt and pepper to taste. Add the oysters drained and cook till the oysters are plump. Serve on hot toast. Miss Kate S. Benton. VENISON IN A CHAFING DISH. One coffee cup of claret; when hot add i dessertspoonful of butter, i coffee cup of sherry, i tablespoonful of currant jelly, i dessertspoonful of Worcestershire sauce, a shake of red pepper. When the sauce comes to a boil put in the venison cut in strips five or six inches long, not more than two pieces at a time, and cook for about one minute. Mrs. Eberman. CREAMED OYSTERS. Mix well together i tablespoonful of butter, 3 teaspoonfuls of flour, put in a chafing dish, add a little milk or cream and salt to taste and stir constantly till thoroughly cooked. As it thickens add more milk till a proper consistency is attained. Put in i pint of oysters and cook till their edges curl. Serve on toast. This cream is also used for Lobster Newburg. Mrs. Isaac Bennett. OYSTER PAN ROAST. Melt 1 tablespoonful of butter, and as it creams add i dozen large oysters, Y^ pint oyster liquor, salt and pepper. Cover and cook about 2 minutes. Put 6 of the oysters on a thin slice of toast on a hot plate, with sufficient liquid to moisten the toast, and serve. Mrs. C. H. Bixby. PANNED OYSTERS. Put into a chafing dish a heaping tablespoonful of butter and i of flour. Stir well, then add ^ cup oyster liquor, season, and when very hot add the oysters and cook a very few minutes. Serve on hot buttered toast. Miss Kate S. Benton. Heat in the chafing dish 2 tablespoonfuls of butter, 5^ teaspoonful of salt, i teaspoonful of lemon juice and i of currant jelly. Add to this, slices of cold lamb or mutton and serve hot. If curry is liked add it to taste and serve with boiled rice. POTATOES RECHAUFFE. Slice 6 cold boiled potatoes, put them in the chafing dish with i tablespoonful of butter and y^. pint cream; [illustration: VALENTINE & COMPANY. VMR n ISHLO Coach and Car Varnishes and Colors.] simmer 5 minutes and stir in i teaspoonful of lemon juice, pepper, salt and the beaten yolks of 2 eggs. Let it simmer and serve hot. Mrs. W. H. Wells. HAM A LA ESPAGNOLE. Put I tablespoonful of butter in the dish and when melted, a thick slice of ham. Brown well and remove, mix with the fat in the dish 2 tablespoonfuls of very fine bread crumbs, ^/^ gill good cider, pepper and a little chopped parsley. Put back the ham, serve when hot. Mrs. Atkinson. CREAMED SHRIMPS. Cook together 2 tablespoonfuls of butter and i of flour with I pint of milk until smooth. Add i can of shrimps, salt and paprika; simmer until heated through and serve. Lobster may be cooked in the same manner, adding the juice oi % a lemon. Miss Longmire. LOBSTER WITH VINEGAR SAUCE. Boil 2 eggs 20 minutes. Put lobster in the blazer with a cup of vinegar and water, % cup of butter, salt and pepper. Cook until heated through; add the eggs cut in slices; serve. CHAFING DISH. 111 OYSTERS A LA POULITTE.