Scrambled Eggs With Olives

Five eggs, one tablespoonful of butter, one-fourth cup of milk, salt and pepper, one cup of olives cut into dice. Into the food pan, over boiling water put the butter. Turn in the eggs which have been beaten up with the milk. Stir in salt and pepper, and keep stirring occasionally until the eggs are creamy and firm. Then put out the flame and stir in the olives.

Frog Saddles

Frog's legs, three tablespoonfuls of butter, one gill of cream, pepper, salt and nutmeg. Melt the butter, stir the flour into it until smooth and add the cream. Then put in the legs, seasoned with pepper and salt. Cover and cook twenty minutes. A little more cream may be added while cooking, if necessary.

Creamed Halibut

One cupful of cold boiled halibut, two hard-boiled eggs, one cup and a half of milk, butter size of an egg, crumbs of flour crackers, catsup, salt, pepper. Shred the halibut with a fork; put the milk into the food pan with hot water below, and let it come to a boil; add butter, walnut satsup, salt and pepper, then the cracker crumbs and lastly the halibut. Let it cook five minutes, then add the eggs chopped fine, and serve on a hot platter with bits of buttered toast.

Calf's Liver And Bacon

Bacon, liver, flour and pepper. The bacon and liver should be cut in thin slices. Put the bacon in the chafing dish. When the fat is cooked out, draw the bacon to one side. After rolling in flour and peppering, put in the liver and cook until brown and tender, turning often. Serve a slice of bacon with each piece of liver.

Mushrooms With Bacon

One-half dozen slices nice English bacon, mushrooms - as many as you like. The bacon should be streaked with lean and fried in the usual ways. Just before it is done add mushrooms and fry them slowly. Serve hot as possible.

Deviled Meat

Cold rare beef, or underdone mutton, or wings, drumsticks and sidebones of roast turkey, or large chicken may be used; one tablespoonful of butter, one teaspoonful of vinegar and one of Worcestershire sauce, one-half teaspoonful of made mustard, and a pinch of Cayenne. Make a sauce of the butter, vinegar, Worcestershire sauce, mustard and cayenne. Mix these thoroughly. Make cuts in the meat with a knife and rub this sauce into them. Rub the chafing dish with a little butter, heat it and grill the meat. Serve hot.

Plain Omelet

Four eggs, four tablespoonfuls of milk, walnut of butter. Break the eggs into a bowl with the milk and whip thoroughly. Put the butter in the chafing dish, and when very hot run the eggs into it, allowing it to cook until thick. Use a thin-bladed knife to loosen it from the bottom, but do not stir. When done, carefully roll the edges over until all rolled up. Serve on a hot plate.

Rinktum Ditty

Two tablespoons butter (melt in pan), one cup tomato soup (add to butter), one-fourth teaspoon soda, one cup cream, one-half pound American chees. Have cheese well melted with other mixture, add three well beaten eggs, season with peppr, salt and paprika. Srve on salt crackers. - Miss Leatto Thompson, Los Annmas, Colo.

Pan Roast

One dozen large oysters, one-half pint of oyster liquor, one tablespoonful of butter, salt and pepper. Melt the butter in the chafing dish, and as it creams add the oysters, liquor, salt and pepper. Cover and cook about two minutes. Put six of the oysters on a thin slice of toast, with sufficient liquid to moisten the toast, and serve.

Sardines On Toast

One dozen sardines, one tablespoonful of butter, two tea-spoonfuls of anchovy paste, one tablespoonful of Sauterne and a little tabasco. Drain and remove the skins of the sardines; put in the butter, anchovy paste, tabasco and Sauterne; lay in the sardines carefully, and when well heated through, serve each on a tiny strip of toast.

Sweetbreads With Peas

Can of peas, three small sweetbreads, one teaspoonful of butter, one-half pint of stock broth, celery leaf, salt, white pepper, one-half teaspoonful of brown flour. Stand the sweetbreads in cold water for an hour; then parboil and remove rough edges, membranes, sinews, etc. Put in cold water and keep in ice until wanted. Put into the chafing dish the butter and the sweetbreads. When the butter has been absorbed add one-half pint of stock and the celery leaf, chopped fine, the salt, pepper and browned flour. Turn the sweetbreads. When the same is reduced one-half it is ready. When cooking, open a can of green peas. Warm thoroughly in the chafing dish. Put in salt, pepper, and a tablespoonful of butter. Serve peas and sweetbreads together.

Brook Trout

Brook trout, two tablespoonfuls of butter, flour, lemon. Clean the fish carefully and dredge with flour. Put,the butter in the chafing dish, and when hot lay in the trout and fry to a nice brown. Serve as soon as done, with sprigs of green or slices of lemon as a garniture. No salt will be needed when fried in butter.

Rechauffe Of Turkey

Sauce made of a tablespoonful of butter and one of flour, and one-half pint of stock made from the turkey bones; small slices of turkey, pepper, salt. Warm the turkey in the sauce, and when it is heated through, season with the pepper, salt, and cook two minutes longer.

Lobster A La Newburgh

One large lobster; one pint sweet cream; one tablespoonful butter; two tablespoonfuls flour.

First boil the lobster for twenty minutes. Then pick it out in small pieces. Pour over it the cream and add the butter and flour which have been rolled together. Warm in a chafing dish and stir gently while wanming.

Mistress - "Bridget, have you ever made a lobster a la Newburgh?" Bridget - "No, mum; I niver worruked further up th' Hoodson than Nyaek."