This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 cup (1/2 pt.) chili sauce
1 box sardines
Strips buttered toast
Heat chili sauce in chafing dish, add sardines, and when very hot serve on buttered toasted bread.
Thin slices of bacon fried in chafing dish and placed on hot buttered toast may be served with hot chili sauce poured over.
2 tablespoons (1 oz.) butter substitute 1/4 cup (2 ozs.) grated cheese 1 chopped green or red pepper 1 onion, chopped
1 egg, beaten 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon paprika Buttered toast fingers
Melt butter substitute in chafing dish, add cheese, green or red pepper, onion, egg, and seasonings. Stir and cook until well blended and serve on buttered toasted bread fingers.
1/2 can tomatoes 1/2 teaspoon salt 1/4 teaspoon pepper
1 teaspoon chopped onion
2 teaspoons chopped parsley
1 tablespoon (1/2 oz.) butter substitute
1 teaspoon flour
Hot buttered toast
2 tablespoons grated cheese
Heat tomatoes in chafing dish with seasonings, then thicken with butter rubbed with flour, simmer five minutes and strain. Heat this sauce, then slip into it the eggs and let them poach; remove to toast, pour sauce around toast on a hot dish, and sprinkle with cheese. Serve hot.
1/2 can (2 cups) tomatoes 2 cups (1/2 lb.) cheese, grated 2 eggs, beaten
1/4 cup (2 ozs.) sugar \ teaspoon salt Toasted bread
Heat tomatoes in chafing dish, add cheese, and when melted, add eggs slightly beaten, sugar, and salt. Stir with a wooden spoon and cook three minutes. Serve at once on buttered toast.
1 pound honeycomb tripe
2 tablespoons (1 oz.) butter 1 small onion, chopped fine 1 tablespoon flour
1/2 cup (1 gill) milk 25 oysters 1/2 teaspoon salt \ teaspoon pepper
Boil tripe until perfectly tender and cut into neat, narrow strips. Melt butter in chafing dish; add onion, then cover and cook until soft but not browned. Stir in flour and milk, and when boiling add tripe and oysters. As soon as gills of oysters curl, add seasonings and serve very hot.
3 tablespoons (1 1/2\ ozs.) butter 6 tablespoons 1 1/2 ozs.) flour 1/2 teaspoon mustard 1/4 teaspoon salt
1/4 teaspoon paprika 3 1/2 cups (1 3/4 pts.) milk, scant 1 cup (1/4 lb.) American cheese, cut fine
Melt butter in chafing dish, stir in flour, add seasonings and milk slowly. Cook five minutes, stirring constantly, then add cheese and continue stirring until cheese is melted. Serve hot with toasted bread, or on toasted bread.
2 cups (1/2 lb.) cold cooked meat 6 cooked potatoes, mashed 2 tablespoons (1 oz.) butter substitute 4 tablespoons (1 oz.) flour 1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1 cup (1/2 pt.) stock or water
1 tablespoon chopped parsley
1 egg, beaten
Blend butter substitute and flour in a saucepan, add seasonings and stock, and stir until boiling; boil five minutes, then add meat, parsley, and potatoes, and mix thoroughly together. Allow to cool, form into neat cutlets, brush over with egg, toss in bread crumbs and fry in smoking hot fat, drain, and serve hot.