Veal With Asparagus Tips

2 cups cooked veal

1 cup cooked asparagus tips

1 tablespoon butter

Yolks of 2 hard-boiled eggs 1 cup milk Salt and pepper

Rub the yolks and butter to a paste; heat with the milk in the chafing dish, stirring until thoroughly mixed. Put in the veal and asparagus; season; cook five minutes and serve.

Courtesy of The Fleischmann Co.

Courtesy of The Fleischmann Co.

Raised With Compressed Yeast Deviled Meat

Cold mutton, chicken or other meat 1 tablespoon butter 1 teaspoon vinegar

1 teaspoon Worcestershire sauce teaspoon mustard Dash of cayenne

Make a sauce of the butter, vinegar and seasonings. Make cuts in the meat; rub the sauce into them; and grill in a hot chafing dish that has been rubbed with a little butter.

Beef Chauffe

Slices of cold roast beef 3 tablespoons jelly

1 tablespoon butter Salt and red pepper

cup water

Melt the butter; add the jelly, seasonings, water and beef. Cover and cook until the beef is thoroughly hot.

Mushrooms With Bacon

8 slices bacon Mushrooms

Fry the bacon in the usual way; just before it is done add the mushroons; fry and serve.

Tomato Curry

2 cups tomatoes 1 tablespoon butter 1 tablespoon flour

1 tablespoon curry Salt and red pepper Pinch of soda

1 cup cream

Cook the tomatoes in the chafing dish; add the flour, well rubbed in the butter, also the curry, salt and a dash of red pepper. When the mixture thickens add a pinch of soda; stir and add the cream. Serve on toasted bread or crackers.

Macaroni Milanaise

2 tablespoons butter 1 tablespoon flour teaspoon salt teaspoon paprika

cup brown stock cup strained tomatoes 1 cup cooked macaroni cup Parmesan cheese

Make a sauce of the first six ingredients; add the macaroni and when that is hot, the cheese. Lift and relift the macaroni until it is thoroughly blended with the mixture.

Apple Dainty

4 tart apples Juice of lemon Dash of nutmeg

1 tablespoon granulated sugar

1 tablespoon butter

2 tablespoons powdered sugar

1 teaspoon cinnamon

Pare and core the apples; cut them into slices half an inch thick; cook with the lemon, nutmeg and granulated sugar, keeping the cover on the pan. When tender, saute in butter; dust with powdered sugar and cinnamon and serve.

Fig Dainty

pound whole figs cup chopped nuts Juice of lemon

Dash of nutmeg 3 tablespoons sugar cup water

Mix the ingredients; cover and cook until tender. Serve with coffee and plain bread and butter sandwiches.

Salted Almonds

1 tablespoon olive oil pound almonds


Heat the oil; add the blanched almonds (which must be dry); cook to a delicate brown, shaking the dish constantly and stirring to prevent burning. Drain the almonds on paper, sprinkling them with fine salt.


Fudge, pinoche, pralines and many other kinds of candy may be made in the chafing dish. See chapter on " Candy."