Take one pound of finely-shaved, good American cheese, one-third of a bottle of beer; put beer into chafing dish and when good and hot add cheese, one-fourth of a teaspoonful of salt, one-half teaspoonful of Coleman's dry mustard, a good dash of red pepper; mix until perfectly smooth, stirring into cheese and when all is creamed serve on hot buttered toast at once, as it soon spoils if cooked too much. Mrs. Marion Randall.
One-half of a pound of rich cream cheese crumbles, one teaspoonful of butter put in chafing dish; when cheese begins to melt stir rapidly with fork, add salt-spoonful of mustard, few grains of red pepper, moisten this with ale, about one-fourth of a glass; have all mixed and pour in when cheese is melted; do not let it cook after this mixture is in as it will be lumpy, serve at once on fresh crackers. Mrs. R. LaDow.
It requires a large lobster, one tablespoonful of butter, a gill of wine, three eggs, one-half pint of cream. Take the lobster, cut in small slices, put in chafing dish with butter, season well with pepper and salt. Now pour the wine over it, cook ten minutes, add the beaten yolks of eggs and the cream; let all come to a boil and serve immediately. Fannie G.
A cold boiled lobster picked in pieces, one-half cupful of butter, four tablespoonfuls of cracker crumbs, rolled fine and the yolks of three hard-boiled eggs, yolk of one raw egg and a dash of dry mustard. Mix salt and pepper with the dry lobster to season it more highly, one cup of rich milk. Mix the butter, yolks of the hard-boiled eggs and mustard to a smooth paste. Heat in the chafing dish and add gradually the milk and beaten yolk of the raw egg, then add cracker crumbs and lobster. Toss the mixture about with fork and spoon until thoroughly heated. Serve on toast. Mrs. Jane Merriam.
One dozen large oysters, one tablespoonful of butter, one-half pint of oyster juice, two slices of toast, salt and pepper. Put butter in the chafing dish; as it creams add oysters and juice seasoned with salt and pepper. Cover and cook two minutes. Serve on hot toast moistened with juice.
L. G. R.
One dozen of large oysters, butter, pepper and salt. Drain the juice from oysters thoroughly, butter the chafing dish, and when very hot place the oysters in single layers. When brown on one side turn and brown the other side; while cooking keep adding a little butter. This, with the juice of the oysters, forms a brown skin in the chafing dish; season with pepper and salt and when browned serve oysters and skin very hot.
K. J. B.
Put two dozen oysters and their juice in the pan with one-half a pint of water and a little pepper. As soon as they boil up remove them, skim, add one pint of milk, two tablespoonfuls of butter and heat them once more. Pour into a hot dish. Mrs. J. Hurie.
Melt one tablespoonful of butter in the chafing dish and add one-quarter of a cup of cream. Put in a layer of oysters drained, and sprinkle over them rolled crackers, add another layer of oysters and a layer of crackers and some small pieces of butter Season with salt and pepper. Cover and cook ten minutes. G. A. Lilly,
One pint of select oysters thoroughly drained, one pint of milk, one small tablespoonful of butter, one even teaspoonful of corn-starch, salt and pepper to taste. Heat the milk to boiling, mix butter and corn-starch together and stir in. When boiling add the oysters, which have been. brought to the boiling point. Stew until the oysters are well filled out-with the edges curling, and serve on thin slices of graham toast, buttered.
P. G. Graham.
Four cups of minced chicken, one cup of bread-crumbs, three eggs, drawn butter. Roll chicken, bread-crumbs, eggs, seasoning and (enough drawn butter to moisten) into pear-shaped balls. Dip these into beaten eggs and bread-crumbs; put into chafing dish and fry a nice brown.
Cold chicken or veal, one cup of flour, one tablespoonful of baking-powder, one-half cup of milk, two eggs, salt and pepper. Beat eggs thoroughly, add the milk and pour on the flour and baking-powder sifted together. Beat thoroughly. Cut chicken or veal into thin slices, season with salt and pepper. Dip them into the batter and fry in the chafing dish. E. W.
Put in chafing dish two tablespoonfuls of butter, one tablespoonful of flour with one-half pint of milk, one gill of mushroom liquor, add one pint of cold chicken; cook three or four minutes, add one-half can of mushrooms, sliced; cook three minutes longer; then add very slowly the yolks of two eggs; salt and pepper, stirring all the time. Serve on toast.
Boil a chicken until tender the usual way. When cold, or while hot, as you prefer, place the breast in the chafing dish in which a small lump of butter has melted and is just beginning to brown, heat thoroughly and add one cup of rich milk. Season, and when it comes to a boil, thicken slightly with flour rubbed until smooth in a little butter. As soon as it comes to a boil pour over squares of toast. Emma C.