Salted Almonds

Half pound of almonds, tablespoon of butter or olive oil, salt. Shell, blanch and dry the almonds. Heat the butter or oil in the chafing dish, then add the almonds. Cook to a delicate brown. Shake the dish constantly and stir often to keep from burning. Drain the almonds and dry on soft paper, and then sprinkle with fine salt. - Contributed.

Eggs With Asparagus

Five eggs, one-half can of asparagus, one-half pint of milk, one tablespoonful of butter, two teaspoonfuls of flour, one-half teaspoonful of salt and a little pepper. Boil the milk, and stir in slowly the flour rubbed into the butter, salt and pepper; when creamy stir in the tips of asparagus; break in the eggs, and cook without stirring until they are set. Serve from the dish.

Stewed Reed Birds

Four Reed Birds, butter, salt, pepper, one-half cup rich stock, one teaspoon vinegar. Put into the chafing dish about two walnuts butter, or enough to float the birds. Season with salt and peper, and cook for six minutes, turning them frequently. Lay two birds on each slice of toast and pour over them a gravy made from the stock and vinegar. Serve hot.

Chicken Croquettes

Four cups of minced chicken, one cup of bread crumbs, three eggs and drawn butter. Roll chicken, bread crumbs, eggs, seasoning (and enough drawn butter to moisten), into pear-shaped balls. Dip them into beaten eggs and bread crumbs. Put into the chafing dish with enough butter to fry a nice brown.

Creamed Chicken

Two cups cold chicken cut into small pieces, one cup of chicken stock, one cup of milk or cream, two tablespoonfuls of butter, one heaping tablespoonful of flour, salt and pepper. Cook the butter and flour together in the chafing dish. Add the stock and milk and stir until smooth. Put in the chicken, salt and pepper, and cook three,minutes longer.

Stewed Soft Clams

One-half dozen large soft clams, one teaspoonful of butter, one-half point of boiled milk, one spoonful of cracker dust, salt and a dash of Cayenne pepper. Trim the rough parts from the clams. Put in the chafing dish the butter, and when quite hot add the boiled milk, qracker dust, salt and pepper. Simmer three minutes.

Eggs With Curry

Five eggs, one gill of milk, one tablespoonful of butter, one teaspoonful of curry powder, one-half teaspoonful of salt, one-half an onion. Rub inside of chafing dish with the onion and put in the butter. Beat the eggs and add the curry powder dissolved in milk. Turn all into the chafing dish and stir until smooth.

Eggs With Cheese

Six eggs, three tablespoonfuls of grated cheese, one large tablespoonful of butter, one teaspoonful of onion juice or choped onion, one tablespoonful of paprika, and a little salt. Mix the cheese, butter, onion, paprika and salt in the hot pan, and stir until the cheese is melted. Break the eggs into a bowl, pour them into the cheese, reduce the flame of lamp, and stir until done. Stir in chopped parsley and serve with toast.