CLAMS ON TOAST.
Chop fine twenty clams, add a teacupful of the liquor of the clams, a
piece of butter the size of an ^^^, a dash of Tabasco sauce or pepper
sauce and salt and black pepper✪ Clams on Toast. Stir the butter and liquor together in the
blazer, add the clams and stew for eight minutes, stirring continually.
Add a dash of Tabasco sauce, salt and pepper. Let the whole come to a
boil, and pour over the hot slices of toast. Mrs. F. Frehling.
CREAMED LOBSTER A LA NEW YORK.
A cold boiled lobster picked in pieces, one-half cupful of butter, four
tablespoonfuls of cracker crumbs, rolled fine and the yolks of three hard-
boiled eggs, yolk of one raw ^g^ and a dash of dry mustard. Mix salt
and pepper with the dry lobster to season it more highly, one cup of rich
lU CHAFING DISH RECIPES.
milk. Mix the butter, yolks of the hard-boiled eggs and mustard to a
smooth paste. Heat in the chafing dish and add gradually the milk and
beaten yolk of the raw egg, then add cracker crumbs and lobster. Toss
the mixture about with fork and spoon until thoroughly heated. Serve
on toast. Mrs. Jane Merriam.
CALF'S LIVER AND MUSHROOMS.
Take part of a calf's liver which has been stewed gently in butter and
a little water in the morning and cut it into small, even squares. Mix with
one-half pound of butter, the yolks of three hard-boiled eggs, put into the
chafing dish and add seasoning of salt, a very little cayenne pepper, and
a pinch of dry mustard. When heated, put in the liver and part of a can
of mushrooms sliced. When it has cooked five minutes add a small glass
of Madeira and serve with hot toast. Mrs. N. Sampson.
DRIED BEEF AND EQQS.
Put a piece of butter the size of a walnut in the chafing dish. Lay in
several slices of chipped beef and cover for three minutes. Have three
eggs, well beaten in a bowl and two tablespoonfuls of milk ready. As
soon as the beef gets hot stir in the eggs, pepper, and a little salt, stirring
all the time from the bottom. A little finely chopped lettuce is an
addition. Mrs. A. Trall.
CREAMED CHICKEN.
Boil a chicken until tender the usual way. When cold, or whue hot,
as you prefer, place the breast in the chafing dish in which a small lump
of butter has melted and is just beginning to brown, heat thoroughly
and add one cup of rich milk✪ Creamed Lobster a la New York. Season, and when it comes to a boil,
thicken slightly with flour rubbed until smooth in a little butter. As
»oon as it comes to a boil pour over squares of toast. Emma C -
SALADS
MEAT. FISH
MADE OF AND
SHELbFISH
For vegetable salads, see Part II.
SALADS of some kind have been used since
the earliest times, but only within the last
few years has the real salad grown into general
favor. In ancient days salads were eaten as a
sort of introduction to the heavier dishes that
garnished the table; now, they are eaten after
the meat course, or as the main course for the
Sunday night supper. Like soups, salads are of
two kinds: those made with meats and those made without.
In order that each may come in its proper place we give here the recipes
of only those salads which are made of meats.
Meat of all kinds should be cut into small dice or picked apart with a
fork and should be piled in fancy shapes on a platter — the mayonnaise
then spread over them, after which they are garnished with tiny lettuce
leaves, slices of lemon, hard-boiled eggs, capers, etc.
Page 141 · 5 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CLAMS ON TOAST.
Chop fine twenty clams, add a teacupful of the liquor of the clams, a piece of butter the size of an egg,, a dash of Tabasco sauce or pepper sauce and salt and black pepper. Stir the butter and liquor together in the blazer, add the clams and stew for eight minutes, stirring continually. Add a dash of Tabasco sauce, salt and pepper. Let the whole come to a boil, and pour over the hot slices of toast. Mrs. F. Frehling.
CREAMED LOBSTER A LA NEW YORK.
A cold boiled lobster picked in pieces, one-half cupful of butter, four tablespoonfuls of cracker crumbs, rolled fine and the yolks of three hard-boiled eggs, yolk of one raw egg and a dash of dry mustard. Mix salt and pepper with the dry lobster to season it more highly, one cup of rich
milk. Mix the butter, yolks of the hard-boiled eggs and mustard to a smooth paste. Heat in the chafing dish and add gradually the milk and beaten yolk of the raw egg, then add cracker crumbs and lobster. Toss the mixture about with fork and spoon until thoroughly heated. Serve on toast. Mrs. Jane Merriam.
CALF'S LIVER AND MUSHROOMS.
Take part of a calf's liver which has been stewed gently in butter and a little water in the morning and cut it into small, even squares. Mix with one-half pound of butter, the yolks of three hard-boiled eggs, put into the chafing dish and add seasoning of salt, a very little cayenne pepper, and a pinch of dry mustard. When heated, put in the liver and part of a can of mushrooms sliced. When it has cooked five minutes add a small glass of Madeira and serve with hot toast. Mrs. N. Sampson.
DRIED BEEF AND EQQS.
Put a piece of butter the size of a walnut in the chafing dish. Lay in several slices of chipped beef and cover for three minutes. Have three eggs, well beaten in a bowl and two tablespoonfuls of milk ready. As soon as the beef gets hot stir in the eggs, pepper, and a little salt, stirring all the time from the bottom. A little finely chopped lettuce is an addition. Mrs. A. Trall.
CREAMED CHICKEN.
Boil a chicken until tender the usual way. When cold, or while hot, as you prefer, place the breast in the chafing dish in which a small lump of butter has melted and is just beginning to brown, heat thoroughly and add one cup of rich milk. Season, and when it comes to a boil, thicken slightly with flour rubbed until smooth in a little butter. As soon as it comes to a boil pour over squares of toast. Emma C.
MEAT. FISH MADE OF AND
SHELLFISH
For vegetable salads, see Part II.
SALADS of some kind have been used since the earliest times, but only within the last few years has the real salad grown into general favor. In ancient days salads were eaten as a sort of introduction to the heavier dishes that garnished the table; now, they are eaten after the meat course, or as the main course for the Sunday night supper. Like soups, salads are of two kinds: those made with meats and those made without. In order that each may come in its proper place we give here the recipes of only those salads which are made of meats.
Meat of all kinds should be cut into small dice or picked apart with a fork and should be piled in fancy shapes on a platter — the mayonnaise then spread over them, after which they are garnished with tiny lettuce leaves, slices of lemon, hard-boiled eggs, capers, etc.
Records on this page
Clams on ToastCreamed Lobster a la New YorkCalf's Liver and MushroomsDried Beef and EggsCreamed Chicken