This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
6 preserved apricots 2 cups (1 pt.) milk 2 eggs, separated
2 tablespoons sugar 1 tablespoon potato flour or cornstarch
1 teaspoon lemon extract
Cut apricots into small pieces and put them in a glass dish. Put milk, yolks of eggs, sugar, and potato flour, or cornstarch in blazer of chafing dish; place blazer over boiling water and stir mixture until it thickens, then add extract, remove, and cool. When cold pour over fruit and place whites of eggs stiffly beaten with tablespoon sugar on top. Serve with cake.
2 cups (1/2 lb.) cooked poultry or game 2 tablespoons vinegar 2 tablespoons oil 1 small chopped shallot
4 tablespoons (2 ozs.) butter substitute 4 tablespoons tomato sauce Salt and pepper Pieces dry toast
Cut poultry or game into thin slices. Mix oil, vinegar, shallot, and a little salt and pepper on a plate, and allow poultry or game to soak in this mixture thirty minutes. Melt butter substitute in chafing dish, add tomato sauce, and if liked two tablespoons sherry wine. Drain poultry and lay it in sauce. Season to taste, and heat thoroughly, but without boiling. Serve with dainty pieces of dry toast.
4 slices bread
2 tablespoons (1 oz.) butter substitute
3 tablespoons chopped cooked meat
3 tablespoons grated cheese 1/2 cup (1 gill) stock or milk 1 teaspoon salt 1/2 teaspoon pepper
Remove crusts from bread, and cut into finger-shaped pieces. Melt butter substitute in blazer of chafing dish, fry bread brown on both sides and drain. Now put meat, cheese, stock, and seasonings into blazer, stir over lamp until very hot and then spread on the bread. Serve hot.
1 egg, well beaten 1 cup (1/2 pt.) milk 1 teaspoon vanilla extract
Sponge or white cake
2 tablespoons (1 oz.) butter
Mix egg, milk, and extract together. Dip slices of sponge or white cake in batter and allow to soften. Melt butter in chafing dish and when hot fry cake brown on both sides. Spread a layer of preserves on each slice and place two together. Serve with any sweet sauce, or hot milk, or whipped and sweetened cream.
Chicken a la Creole
2 cups (1 pt.) canned tomatoes 1 small green pepper, chopped fine 1 tiny white onion, chopped 1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon celery salt
2 cups (1/2 lb.) cooked chicken, diced 1 tablespoon (1/2 oz.) butter
In upper half of chafing dish put tomatoes, add pepper, onion, and seasonings, and simmer, stirring frequently, until tomato sauce is quite thick. Add chicken and butter and serve as soon as chicken is heated through.
12 cod tongues Milk
Flour Hot fat
Wash tongues, dip in milk, then toss one by one in flour. Have hot vegetable oil or drippings in chafing-dish - enough to cover the bottom. Lay in tongues, keeping them separate, and cook three minutes on each side. When browned, drain carefully, and serve with hot tomato sauce.
Another Method. Fry tongues, keep them hot, and to fat remaining in pan add enough flour to thicken, add enough milk or cream to make a nice sauce and season with salt, pepper, and powdered nutmeg. Cook five minutes, add tongues, and heat; then add one half tablespoon chopped parsley and pour over hot buttered toast.
Cod Sounds. Soak sounds in warm water several hours. Scrape off skin, boil and serve with egg sauce on toast, or after heating slowly in milk pour thin white sauce over them and serve on toast with garnish of sliced hard-cooked egg, or fry, and serve with tomato sauce and parsley.