Mexican Rarebit

tablespoon butter 1 pint can tomatoes

1 small onion 1 egg

Salt and red pepper

Cut the onion in small pieces and fry in the butter until brown. Then add the tomatoes and seasoning and cook until the tomatoes are tender. Just before serving add the egg, well beaten. Serve on toasted crackers.

Macaroni Rarebit

1 cup boiled macaroni 1 tablespoon butter cup grated cheese teaspoon salt

teaspoon mustard teaspoon paprika 2 eggs cup milk

Squares of buttered toast

Heat the boiled macaroni in the butter, with the cheese and seasonings. When hot and the cheese melted, add the eggs, well beaten in the milk. Stir until the rarebit thickens and serve on toast.

Mt. Clemens Rarebit

6 ounces American cheese 2 chopped green peppers

2 ounces butter can red kidney beans

Squares of buttered toast

Melt the cheese; add the butter, then the pepper, and last, the beans. When thoroughly hot serve on buttered toast.

Curried Eggs

4 hard-boiled eggs teaspoon curry powder

1 cup cream sauce Salt and pepper

Chop the eggs; heat thoroughly in the sauce; add curry powder, more salt and pepper, and serve in patty shells or on squares of buttered toast.

Stirred Eggs

1 tablespoon butter cup brown sauce 5 eggs

teaspoon salt

saltspoon pepper

1 tablespoon chopped parsley

Buttered toast

Melt the butter; add the gravy; when hot stir in the beaten eggs. Season and stir until the eggs thicken. Serve on toast and sprinkle with parsley.

Tomato Scramble

1 tablespoon butter

4 eggs

4 tablespoons milk

teaspoon salt saltspoon pepper 1 cup canned tomatoes

Melt the butter; stir in the eggs, well beaten with the milk; add the tomatoes after they have been drained; season and cook until the eggs thicken.

Stock Scramble

1 cup stock sweet green pepper

onion 6 eggs

Salt and red pepper

Beat the eggs very thoroughly in a shallow bowl. Place the stock in the chafing dish together with the onion and pepper, both finely chopped; cover and when hot throw in the eggs and scramble slightly. Season and serve with thin slices of bread and butter.

Cheese Scramble

6 eggs 1 tablespoon butter

4 tablespoons milk 1 cup broken cheese

Salt and pepper

Beat the eggs thoroughly and stir into them the milk and seasoning. Melt the butter in the chafing dish; pour in the eggs and milk; then the cheese. Stir occasionally until the eggs are cooked. Serve with crisp crackers.


The prepared terrapin is best for use in the chafing dish and needs only to be thoroughly heated and seasoned. Add a little currant jelly and serve.

Oyster Pan-Roast

1 tablespoon butter Salt and pepper

1 pint oysters 6 slices buttered toast

Put the butter in the chafing dish and when it melts add the oysters, washed, and the juice which has come from them, strained. Season; cover; cook for two minutes and serve on the buttered toast.