Curry Of Scallops

Put one teaspoonful of butter in the chafing-dish, and when melted add one tablespoonful of minced onion. After this is browned, stir in one tea-spoonful of curry powder. Cook for five minutes, then add one pint of white stock and let it simmer until reduced about one-half. Put in one pint of scallops, previously parboiled fifteen minutes, and cook from five to ten minutes. Add salt to taste.

Crab Terrapin

One pint of canned or fresh crab meat, chopped fine. Boil one and a half cups of cream. Blend two tablespoonfuls butter and two of flour together, add the sifted yolks of four hard boiled eggs. Thin this with a little of the hot milk, then stir it into the remainder. Season with salt and cayenne. Add the crab meat and quarter of a cup of sherry wine, and when hot serve in bouillon cups.

Clams A La Newberg

One pint raw clams, take out the soft part, remove the black end, and chop the tough parts very fine.

Put one tablespoon of butter in a stewpan with one-half teaspoon salt and a saltspoon of paprika, add the clams, and simmer ten minutes. Then add two tablespoons of sherry and the soft part. Beat yolks of two eggs, mix with half a cup of cream, and stir in quickly and remove as soon as the egg thickens.

Sardines A La Sterneau

Drain off the oil from half a can of boneless sardines. Put them in the chafing-dish and mash with a silver fork. When hot, add one table-spoonful lemon juice, one tablespoonful walnut catsup, and one tablespoonful A1 sauce. Mix thoroughly, spread on wafers, and serve Very hot.

Dried Beef And Celery

Cut small one cup celery, and boil until tender in water enough to cover, adding a little more as it boils away. When soft, add half a cup sliced dried beef cut up very fine, and one tablespoonful of flour, mixed with the same amount of butter, half a cup of milk, and a little salt and pepper.

Sausages Sauted

Cut large, thick sausages or the sausage cakes into thin slices. Brown them quickly in hot butter or bacon fat in the chafing-dish; add a little chopped celery and paprika, and serve on toast.

Roquefort Rarebit

Take about one-eighth pound of Roquefort cheese, mash it with a silver fork on a plate until soft, stir in half a teaspoonful salt and the same of mustard, and one inch cube of soft butter. Add ale sufficient to blend the whole into a creamy mass. Spread it on wafers, and serve at once.

Mushrooms, Cream Saute

Wipe or wash if needed, peel, cut stems fine, and if tough stew in a little milk. Slice or quarter the tops, cook them five minutes in plenty of butter, then add cream sufficient to make a sauce, sprinkle with salt and pepper, add the stems and simmer a few minutes, or till tender, adding more cream if needed. There should be sauce enough to moisten the toast. This is one of the simplest and most delicious ways of cooking mushrooms, especially the late varieties.