For twenty-five oysters, put in a chafing-dish one tablespoonful of butter. When it is melted, add the juice of half a lemon and one teaspoonful of chopped parsley. Then add the oysters, which should be well drained. Cook, stirring carefully, until they are plump and the gills a little frilled - no longer. Season with salt and pepper, and serve at once on toast. The oysters exude enough juice to soften the toast. Or let the butter brown in the chafing-dish, then add the oysters and cook until plump or the gills are curled. Then add a wine-glassful of sherry or Madeira. Season with salt and pepper and serve at once. When wine is used, omit the lemon and parsley, and do not season until after the wine is added, as wine augments the flavor of salt. Have ready some toasted bread and pour the oysters over it; or cut the toast into small squares, stir them into the oysters and serve directly from the chafing-dish.
Put a tablespoonful of butter in the chafing-dish; add a heaping tablespoonful of flour, and cook a few minutes, stirring all the time so it will not color. Add a cupful of milk slowly and stir until it begins to thicken; then add the oyster liquor (have the liquor strained so it will be free from pieces of shell), and lastly the oysters; season with salt and pepper and a little celery salt if liked. As soon as the edges of the oysters curl they are done, and the cooking must be arrested, or they will become tough.
Marinate one pound of any cold boiled white fish in one tablespoonful of oil, one tablespoonful of vinegar, one slice of onion, pepper and salt. Leave the fish in as large pieces as possible. Put in a chafing-dish three tablespoonfuls of tomato catsup, three tablespoonfuls of sherry, three tablespoonfuls of butter. Put the butter in first, and when melted add the catsup and wine and then the fish. Baste the fish with the liquor until it is thoroughly heated, and it is then ready to serve. Thin slices of cooked cold beef, veal, or ham may also be cooked in this way.
Put into the chafing-dish a cupful of canned tomatoes, and cook until they begin to soften; then season with one tablespoonful of butter, salt and pepper to taste. Add two beaten eggs, and stir constantly until they begin to thicken. Then extinguish the flame, and the heat of the dish will be sufficient to complete the cooking. Stir constantly until they are of the consistency of scrambled eggs. Serve at once, or they will separate.
Put into a chafing-dish a half cupful of tomatoes; add a bay-leaf, a few drops of onion-juice, pepper and salt to taste. Let them cook until tender, then remove the bay-leaf and stir in as much boiled rice as can be well coated and moistened with the tomatoes. Serve with cracker biscuits.