"Take heed of enemies reconciled and meats twice cooked".

Suggestions Concerning RéChaufféS

Many of the dishes prepared in the chafing-dish are réchauffés of cold cooked meats, including game and fish. The composition of such dishes is called " the flower of cookery": but it is well to remember that we are dealing with a class of foods that are more digestible when cooked rare; also, that in these cases digestibility decreases in proportion to the length of time, as well as the number of times, the article has been cooked. The meat or fish composing such dishes should not come into direct contact with the source of heat; after being freed from skin, bone and fat, they should simply be heated in a hot sauce over hot water.

Corned-Beef Hash. (Spanish Style)

Chop together very fine the corned beef and potatoes and a half or a whole green pepper, after having removed the seeds and veins; put two tablespoonfuls of butter into the blazer (over hot water), add the chopped ingredients, and season to suit the taste, adding a little stock or milk to moisten; mix thoroughly, then cover, and stir occasionally until heated through. Put a few bits of butter here and there over the top, and serve when melted. Use an equal quantity of meat and potato, or twice as much potato as meat. Serve with olives, pickles or a light vegetable salad.

Mock Terrapin

Have ready cooked half a calf's liver (it may be boiled or braised with vegetables). Cut it into small cubes. Put one-fourth a cup of butter into the blazer; when colored a little add the cubes of liver dredged with two tablespoonfuls of flour, one-fourth a teaspoonful of paprica and half a teaspoon-ful of salt. Stir and cook until the flour is blended with the butter; then add one cup of water or stock and one teaspoonful of chopped parsley. As soon as the sauce boils, add one-fourth a cup of cream, two hard-boiled eggs chopped fine, and one teaspoonful of lemon juice. Serve on toast, with quarters of lemon cut lengthwise.

Note. - Cream may be used in the place of stock, and the yolks of two uncooked eggs instead of the cooked eggs.

Spaghetti. (Queen Style)

Cut cold cooked chicken or turkey and cooked tongue (enough to make one cup of meat) in dice; cut into inch-length pieces cooked spaghetti enough to make one cup. Put one cup and a half of thin cream into the blazer over hot water, and, when hot, add the meat and spaghetti. Beat the yolks of two eggs, add two tablespoonfuls of cream, and stir into the hot mixture; add, also, half a teaspoonful (scant) of salt and a dash of paprica. Stir constantly until the mixture thickens slightly, then serve at once with toast or crackers.

Scrambled Ham And Eggs

Put a tablespoonful of butter in the blazer. Break six eggs into a bowl, add six tablespoonfuls of water, and beat until you can take up a spoonful. Add about a cup of fine-chopped ham and mix well. Pour into the blazer, and cook until creamy, stirring constantly.