Fried Beans

2 cups (1 pt.) cooked beans

1 onion, chopped

1 teaspoon chopped parsley

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons (1 oz.) butter substitute

Mix beans with onion, parsley, and seasonings. Melt butter substitute in chafing dish, add bean mixture, cover chafing dish, and cook fifteen minutes. Stir occasionally and serve beans hot.

Or melt two tablespoons butter substitute in blazer and when very brown add one tablespoon vinegar, one teaspoon salt, and one fourth teaspoon pepper. When hot pour over two cups of hot cooked beans.

Fried Tomatoes

Ripe or green tomatoes Flour

Salt and pepper Hot fat

Select large tomatoes of uniform size, cut them in slices one half inch thick, dip in flour seasoned with salt and pepper, and fry in hot fat in chafing dish until tender and brown. Serve with or without white sauce. If liked, tomatoes may be garnished with broiled bacon.

Golden Buck

1/2 cup (1 gill) milk

2 cups (1 pt.) grated cheese

1/4 teaspoon made mustard

1/2 teaspoon paprika Buttered toast Poached eggs

Pour milk into upper pan of chafing dish and heat over hot water, then add cheese and seasonings. Stir constantly until cheese melts. Pour over toast, place poached eggs on top, dust lightly with salt, and serve at once.

Macaroni, Cheese, And Tomatoes

2 cups (1 pt.) cooked macaroni 1 green pepper, chopped 1 small onion, chopped 4 tablespoons vegetable oil

1/2 cup (1 gill) tomatoes, canned 1/4 cup (1 oz.) grated cheese 1/2 teaspoon salt 1/4 teaspoon pepper

Cut macaroni into neat pieces and then measure it. Heat oil in blazer of chafing dish, add pepper and onion, and cook twelve minutes, stirring constantly. Add tomatoes, cheese, and seasonings, and serve in hot ramekins when cheese is melted.

Cooked spaghetti or vermicelli may be used instead of macaroni.

Mushrooms With Eggs

1/2 pound mushrooms

2 tablespoons (1 oz.) butter

2 large eggs, beaten

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons cream

Small rounds buttered toast


Wash, dry, and chop mushrooms; melt butter in chafing dish, add mushrooms, fry four minutes, add eggs, seasonings, and cream; stir until set, then pile a small heap on each piece of toast. Garnish with parsley and serve hot.

Oysters A La Francesca

30 oysters

2 tablespoons (1 oz.) butter 4 tablespoons (1 oz.) flour 1 cup (1/2 pt.) milk or cream

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon powdered nutmeg

2 egg yolks, beaten

Croutons fried bread

Scald oysters in their liquor until plump, drain, and strain juice. Blend together in chafing dish butter and flour; when smooth, add one cup oyster juice, milk, and seasonings, and cook five minutes. Add egg yolks and oysters, and stir until creamy. Serve hot on croutons of fried bread.