Cut the bread in 14 inch slices, remove crusts and cut in halves lengthwise. Cut cheese in slices the same size as slices of bread and sprinkle with salt and cayenne. Put a slice of cheese between each two slices of bread and saute in butter first on one side, then the other, till golden brown. Serve piping hot. PANNED SHRIMPS. Butter, 2 tablespoons. Boiled rice, !/2 cup. Tomato catsup, 1 tablespoon. Cream, y2 cup. Onion, 1. Shrimps, 1 pint.✪ Panned Shrimps Melt butter in chafing dish, stir in catsup, the juice of the onion, the rice, cream and shrimps which may be canned or fresh. Stir well till it begins to boil, then cook slowly for 5 minutes. SHRIMP WIGGLE. Beef extract, ^ teaspoon. Milk, 1^ cups. Salt, y% teaspoon. Paprika, 2 teaspoons. Butter, 4 tablespoons. Shrimps, 1 cup. Peas, 1 cup.✪ Shrimp Wiggle If canned shrimps and peas are used, drain well, and let stand for an hour before using. In the chafing dish mix and heat the extract, butter, milk, salt and paprika. When well heated turn in shrimps and peas, heat and serve at once. Ruth. TORQUE MADA. Chopped onion, 1 tablespoon. Tomatoes, 1 can. Butter, 1 tablespoon. Eggs, 2 or 3. Salt and cayenne. Toast.✪ Torque Mada Fry onion in butter, and add seasoning. (Curry may be used if desired.) Drain tomatoes, remove any hard portions and chop fine. Strain butter and onion over tomatoes and cook all together for 5 minutes. Beat eggs slightly, add, and cook till eggs are some- what set, Serve on rounds of toast. Bay State. CHAFING DISH KKCKIPTS. 8:? OYSTER PAN ROAST. Butter, 1 tablespoon. Oyster juice, 1 cup. Oysters, iy2 dozen. Salt and pepper.✪ Oyster Pan Roast Put the butter in the chafing dish pan. As it melts add the oysters and their juice. Season, put on the cover and let cook 2 minutes. Serve oysters on hot toast and pour juice over all. CHICKEN A LA KING. Butter, 2 tablespoons. Chicken, 1. Flour, 2 tablespoons. Chopped green pepper, 2 table- spoons. Milk. VL* pint. Mushrooms, 12. Sherry, 2 tablespoons.✪ Chicken a la King Melt butter in blazer, mix in flour and blend well. Add milk and stir until smooth and creamy. Add the meat of the chicken diced, with peppers and sliced mushrooms. When hot put blazer in water pan half filled with boiling: water, add sherry, stir well and serve. E. 0. B., Boston. CREAMED SHRIMPS. Shrimps, 2 cans. Red pepper, 2 shakes. Onion, 1. Flour. 2-3 tablespoon. Boiled rice, 1 cup. Milk. Butter, 1 tablespoon.✪ Creamed Shrimps Melt butter, stir in flour till well blended, then gradually add milk enough to make smooth and slightly thick. Add onion chopped fine, rice and shrimps. Season and heat all well. CREAMED CHIPPED BEEF. Dried beef, 14 pound. Milk V2 pint- Butter, 1 tablespoon. Pepper, a dash. Flour, 1 tablespoon. Kitchen bouquet, 1 teaspoon.✪ Creamed Chipped Beef Cover beef with boiling water, let stand •"> minutes, drain. Pick beef into small pieces and place in bowl. When ready to use put butter in blazer, add beef and stir until thoroughly heated. Sprinkle with the flour, add milk and stir until boiling. Add seasoning and serve on toast. 84 CHAFING DISH RECEIPTS. CRAB FLAKES. Crab meat, 2 cups. Flour, 2 tablespoons. Cayenne, a few grains. Cream, 1/2 eup. Salt, 1/2 teaspoon. Milk, 2-3 cup. Butter, 2 tablespoons. Egg yolks, 2. ✪ Crab Flakes

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Cut the bread in 14 inch slices, remove crusts and cut in halves lengthwise. Cut cheese in slices the same size as slices of bread and sprinkle with salt and cayenne. Put a slice of cheese between each two slices of bread and saute in butter first on one side, then the other, till golden brown. Serve piping hot. PANNED SHRIMPS. Butter, 2 tablespoons. Boiled rice, !/2 cup. Tomato catsup, 1 tablespoon. Cream, y2 cup. Onion, 1. Shrimps, 1 pint. Melt butter in chafing dish, stir in catsup, the juice of the onion, the rice, cream and shrimps which may be canned or fresh. Stir well till it begins to boil, then cook slowly for 5 minutes. SHRIMP WIGGLE. Beef extract, ^ teaspoon. Milk, 1^ cups. Salt, y% teaspoon. Paprika, 2 teaspoons. Butter, 4 tablespoons. Shrimps, 1 cup. Peas, 1 cup. If canned shrimps and peas are used, drain well, and let stand for an hour before using. In the chafing dish mix and heat the extract, butter, milk, salt and paprika. When well heated turn in shrimps and peas, heat and serve at once. Ruth. TORQUE MADA. Chopped onion, 1 tablespoon. Tomatoes, 1 can. Butter, 1 tablespoon. Eggs, 2 or 3. Salt and cayenne. Toast. Fry onion in butter, and add seasoning. (Curry may be used if desired.) Drain tomatoes, remove any hard portions and chop fine. Strain butter and onion over tomatoes and cook all together for 5 minutes. Beat eggs slightly, add, and cook till eggs are some- what set, Serve on rounds of toast. Bay State. CHAFING DISH KKCKIPTS. 8:? OYSTER PAN ROAST. Butter, 1 tablespoon. Oyster juice, 1 cup. Oysters, iy2 dozen. Salt and pepper. Put the butter in the chafing dish pan. As it melts add the oysters and their juice. Season, put on the cover and let cook 2 minutes. Serve oysters on hot toast and pour juice over all. CHICKEN A LA KING. Butter, 2 tablespoons. Chicken, 1. Flour, 2 tablespoons. Chopped green pepper, 2 table- spoons. Milk. VL* pint. Mushrooms, 12. Sherry, 2 tablespoons. Melt butter in blazer, mix in flour and blend well. Add milk and stir until smooth and creamy. Add the meat of the chicken diced, with peppers and sliced mushrooms. When hot put blazer in water pan half filled with boiling: water, add sherry, stir well and serve. E. 0. B., Boston. CREAMED SHRIMPS. Shrimps, 2 cans. Red pepper, 2 shakes. Onion, 1. Flour. 2-3 tablespoon. Boiled rice, 1 cup. Milk. Butter, 1 tablespoon. Melt butter, stir in flour till well blended, then gradually add milk enough to make smooth and slightly thick. Add onion chopped fine, rice and shrimps. Season and heat all well. CREAMED CHIPPED BEEF. Dried beef, 14 pound. Milk V2 pint- Butter, 1 tablespoon. Pepper, a dash. Flour, 1 tablespoon. Kitchen bouquet, 1 teaspoon. Cover beef with boiling water, let stand •"> minutes, drain. Pick beef into small pieces and place in bowl. When ready to use put butter in blazer, add beef and stir until thoroughly heated. Sprinkle with the flour, add milk and stir until boiling. Add seasoning and serve on toast. 84 CHAFING DISH RECEIPTS. CRAB FLAKES. Crab meat, 2 cups. Flour, 2 tablespoons. Cayenne, a few grains. Cream, 1/2 eup. Salt, 1/2 teaspoon. Milk, 2-3 cup. Butter, 2 tablespoons. Egg yolks, 2.

Mary Jane's cook book