Scientific cooking with scientific methods

Melt butter in blazer, resting in pan of hot water. Add the ale, and when these are very hot put in the grated cheese. As soon as it is melted and smooth, add the salt, mustard and cayenne. Have ready the eggs beaten until very light. Dip out some of the cheese mixture into the bowl with the eggs, and when well mixed pour into the chafing-dish, slowly stirring all the time. When the mixture is well blended and smooth, add the Worcestershire and lemon juice, and serve on hot toast. Saute Shad Roes. Prepare shad roes by parboiling them ten minutes in salted water with a tablespoon of lemon juice added to the water. When done, blanch them in cold water, and they are ready for the chafing-dish. Put two table- spoons of butter in blazer, and when hot lay in the pair of roes, and cook and turn to brown them evenly. When done, take them out and add a little more butter to blazer, and when melted add one teaspoon Worcestershire sauce and a little lemon juice, and pour over each service, with a slice of lemon to garnish. Sardines. Free one dozen sardines from oil by laying them on paper, and scrape off the skin carefully so as not to break them. Put two tablespoons of butter in chafing-dish ; when hot, put in sardines, turn carefully, and brown on both sides. When done, season with salt, pepper and lemon juice, and serve on toast. Oysters Panned. Clean and prepare twenty-four large oysters. Put two tablespoons of butter in blazer, and when melted add oysters. Stir until the edges curl. Serve on toast seasoned with salt and pepper. These are very nice served on crisped crackers. Panned Oysters with Sherry. Prepare same as above recipe, and a moment before taking from chafing-dish add three tablespoons of sherry wine. Deviled Oysters. 1 tablespoon butter. 1 cup oyster liquor. 1 teaspoon Worcester- A little cayenne. shire sauce. V. teaspoon curry powder. !/{> teaspoon salt. Put into blazer the butter and seasonings. As they heat, add the cup of oyster liquor, and when it boils add the oysters Cook until oysters are plump and well curled, and serve at once. Fried Oysters. Use large oysters. Clean and prepare as directed. Drain, and sprinkle with salt and white pepper. Put into the blazer three tablespoons of butter, and Avhen hot put in the oysters. Brown on one side, turn and brown on the other. Serve hot, with brown bread sandwiches, slices of lemon and tomato catsup. Oyster Stew. 2 tablespoons butter. 24 oysters. 2 tablespoons flour. lA teaspoon salt. 1 pint oyster liquor. White pepper. Cook butter and flour together in blazer. Add slowly the oyster liquor, and stir all the time until the boiling-point is reached. Add the oysters, and cook until the edges curl. Add the seasonings, and servewith oyster crackers or French bread and butter. Lobster a la New^burg. A 2-pound lobster. 2 tablespoons sherry. 3 tablespoons butter. 1 tablespoon brandy. V, cup cream. i/-. teaspoon salt. Yolks 2 eggs. Toast. Remove lobster meat from shell, and cut into dice. Place butter in blazer. When it melts, add lobster and cook a few moments. Add the seasonings, wine and brandy, cook a moment, and add the yolks of eggs well beaten and mixed with the cream. Serve with toast. Shrimps a la Newburg. 1 pint shrimps. Yolks 2 eggs.