Dishes That Are Especially Good For Table Cookery. Banana Saute

1 tablespoon butter

3 bananas

Flour Sugar

3 to 6 slices sponge cake

Melt the butter in the blazer. Peel the bananas, cut in half lengthwise, roll lightly in flour and brown on both sides in the hot fat. Sprinkle with sugar and serve on oblongs of sponge cake.

Chicken Hash

1 1/2 cups chopped chicken

1 cup diced boiled potatoes

2 tablespoons fat

1 tablespoon parsley

Salt Pepper

1/2 cup stock or water

Mix the chicken and the potatoes lightly together. Melt the fat in the blazer, add the potato and meat, parsley, seasoning and stock, and cook directly over the flame.

If desired, one-fourth cup of chopped green peppers may be added.

Crab Rarebit

1 tablespoon fat

2 tablespoons flour 2 cups cream

1/8 teaspoon soda 1/2 teaspoon salt

Pepper Parsley

1 to 2 cups crab meat, fresh or canned

2 tablespoons Parmesan cheese Toast

Make a white sauce of the fat, flour, cream, soda and seasonings. Add chopped cooked crab meat (see page 221). Arrange squares of buttered toast on a hot platter. Pour the crab mixture over them, sprinkle with grated cheese and serve piping hot.

English Monkey

1 cup bread-crumbs

1 cup milk

1 tablespoon fat

1/2 cup mild American cheese

1 egg

1/2 teaspoon salt

1/4 teaspoon pepper


Soak the bread-crumbs in the milk until they are soft. Melt the fat in the blazer. Add the cheese cut in dice. When the cheese has melted, add the softened crumbs, the egg beaten, and salt and pepper. Cook three minutes longer and pour over squares of toast.

Grilled Sardines

12 large sardines

1 tablespoon lemon-juice

6 pieces toast

Drain sardines and heat thoroughly in chafing-dish. Turn frequently; add lemon-juice and serve on finger-length pieces of toast.

Oysters A L'Indienne

1 pint oysters Bacon Cloves

2 tablespoons chutney sauce

2 tablespoons Worcestershire sauce 1 tablespoon minced parsley 6 olives 1/2 teaspoon paprika

Drain large oysters, wipe them dry, wrap each in a slice of bacon, fasten with a toothpick, and stick two cloves in each oyster. Put the oysters in the blazer and cook until the bacon is crisp and the oysters plump. Mix the chutney sauce, Worcestershire sauce, minced parsley, olives cut fine, and paprika. Pour over the oysters, stirring it thoroughly into the gravy. This recipe will serve three or four.

Formal Parties

The Formal Dinner or Luncheon served by the household staff will be found thoroughly discussed on pages 64 to 82.

Formal Parties 120

Court Bouillon

1 1/2 cups boiling water

1/2 cup white wine (dry) 1/4 teaspoon salt

2 slices garlic 2 small onions

1 bay leaf 6 peppercorns 1/8 teaspoon thyme 6 slices carrot 3 sprigs parsley

Cook together for 30 minutes at simmering temperature. Strain and use as a substitute for water in poaching fish. If the recipe calls for a sauce, use this bouillon for its base. Any fish is improved by the added flavor-giving qualities of a court bouillon. Be sure to poach, not boil, your fish.