2 cups cooked veal
1 cup cooked asparagus tips
1 tablespoon butter
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.
1 teaspoon Worcestershire sauce ¼ 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.
1 tablespoon butter Salt and red pepper
¼ cup water
Melt the butter; add the jelly, seasonings, water and beef. Cover and cook until the beef is thoroughly hot.
Fry the bacon in the usual way; just before it is done add the mushroons; fry and serve.
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.
2 tablespoons butter 1 tablespoon flour ¼ teaspoon salt ¼ teaspoon paprika
½ cup brown stock ½ cup strained tomatoes 1 cup cooked macaroni ¼ 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.
4 tart apples Juice of ½ 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.
½ pound whole figs ½ cup chopped nuts Juice of ½ lemon
Dash of nutmeg 3 tablespoons sugar ½ cup water
1 tablespoon olive oil ½ 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.