Scrambled Eggs

Spread four slices of hot toast with a thin layer of potted ham. Beat four eggs slightly with a fork, season with salt and pepper, add half a cupful of milk. Turn into a hot buttered chafing-pan, and stir with a fork until the egg is slightly thickened. Turn at once on the toast, and serve quickly.

Tomato Omelet

Fry three slices of bacon crisp, remove it, and in the 6ame fat cook one sliced onion until light brown. Beat three eggs slightly, season with cayenne, add three tablespoonfuls of thick stewed tomato, the fried onions and the crisp bacon, finely crumbled. Turn into a greased chafing-pan, and pick it up with a fork as the egg thickens, then let it color slightly, roll over and turn out onto a hot platter.

Scotch Woodcock

First toast and butter some bread on both sides, and spread on this some chopped anchovies. Beat the yolks of four eggs with half a pint of cream, and thicken this for a few moments in the chafing-dish without letting it come to a boil. Arrange the small pieces of toast into a little pyramid and pour the egg over it.

Deviled Eggs And Anchovy Toast

Put a walnut of butter in the chafing-dish, half a teaspoonful of dry mustard, two tablespoonfuls of tomato sauce, one tablespoonful of Worcestershire, and one of mushroom catsup. Put into this four hard-boiled eggs, sliced, salted, and peppered. When heated, place the eggs on toast previously spread with anchovy paste.

Creamed Eggs

Put into the chafing-dish one tea-spoonful butter and place the pan over the bath. Beat three eggs slightly, add half a cup thin cream and a salt-spoonful pepper. Turn into the butter and stir constantly as it thickens. Sprinkle with salt, and turn out while moist and soft.

Panned Oysters With Celery

Put into the chafing-dish one tablespoonful of butter, and when melted add one heaped tablespoonful fine cut celery, half a tablespoonful of paprika, half a teaspoonful of salt, and the juice of half a lemon. When very hot, add one pint of oysters, previously picked over and drained. Cook until the edges curl. Add one cup of cream, and when this is hot serve on toast.

Oysters A La Demerara

Put one pint of prepared oysters in the chafing-dish and cook until the edges curl. Drain off the water, add to the oysters two tablespoon/ids of butter, half a teaspoonful of salt, and two tablespoon-fids of mango chutney sauce and two of Al sauce. Serve on Marguerite wafers.

Oysters A La Maitre D'Hotel

Pick over one pint of large oysters, put them in the chafing-dish and heat quickly until the juice flows. Pour off the liquor. Then into the lower pan put one tablespoonful of butter, and, when hot and beginning to color, lay in the oysters and brown them slightly. Season with salt and pepper; turn, and, when brown, squeeze juice of half a lemon over and serve at once.

Creighton Oysters

Put into the chafing-dish one table-spoonful butter, one tablespoonful flour, one saltspoon-ful paprika, one saltspoonful salt, one tablespoonful mushroom catsup, one teaspoonful lemon juice, and one tablespoonful A1 sauce. Cook five minutes, add one pint oysters picked over and drained, and cook until the edges curl. Serve on wafers or toast.