Torque Mada

Chopped onion, 1 tablespoon. Butter, 1 tablespoon. Salt and cayenne.

Tomatoes, 1 can. Eggs, 2 or 3. Toast.

Fry onion in butter, and add seasoning. (Curry may be used if desired.) Drain tomatoes, remove any hard portions and chop fine. Strain butter and onion over tomatoes and cook all together for 5 minutes. Beat eggs slightly, add, and cook till eggs are some-what set. Serve on rounds of toast. Bay State.

Oyster Pan Roast

Butter, 1 tablespoon. Oysters, 1 1/2 dozen.

Oyster juice, 1 cup. Salt and pepper.

Put the butter in the chafing dish pan. As it melts add the oysters and their juice. Season, put on the cover and let cook 2 minutes. Serve oysters on hot toast and pour juice over all.

Chicken A La King

Butter, 2 tablespoons. Flour, 2 tablespoons.

Milk. 1/2 pint.

Chicken, 1.

Chopped green pepper, 2 table-spoons. Mushrooms. 12.

Sherry, 2 tablespoons.

Melt butter in blazer, mix in flour and blend well, Add milk and stir until smooth and creamy. Add the meat of the chicken diced, with peppers and sliced mushrooms. When hot put blazer in water pan half filled with boiling water, add sherry, stir well and serve. R. 0. B., Boston.

Creamed Shrimps

Shrimps, 2 cans.

Onion, 1.

Boiled rice, 1 cup.

Red pepper, 2 shakes. Flour. 2-3 tablespoon. Milk.

Butter, 1 tablespoon.

Melt butter, stir in flour till well blended, then gradually add milk enough to make smooth and slightly thick. Add onion chopped fine, rice and shrimps. Season and heat all well.

Creamed Chipped Beef

Dried beef, 1/4 pound. Butter, 1 tablespoon. Flour, 1 tablespoon.

Milk 1/2 pint.

Pepper, a dash.

Kitchen bouquet, 1 teaspoon.

Cover beef with boiling water, let stand 5 minutes, drain. Pick-beef into small pieces and place in bowl. When ready to use put butter in blazer, add beef and stir until thoroughly heated. Sprinkle with the flour, add milk and stir until boiling. Add seasoning and serve on toast.

Crab Flakes

Crab meat, 2 cups. Cayenne, a few grains. Salt, 1/2 teaspoon. Butter, 2 tablespoons.

Flour, 2 tablespoons. Cream, 1/2 cup. Milk, 2-3 cup. Egg yolks, 2.

Melt butter in chafing dish, mix in flour, add cream and milk and stir until smooth and creamy. Hard boil the eggs and rub the yolks to a paste. Add 1 tablespoon of the sauce to the yolks, then add to the rest of sauce. Add flakes and seasoning and stir till very hot. Serve on buttered toast.

Poached Eggs In White Sauce

Butter, 2 tablespoons. Flour, 2 tablespoons.

Milk, 1 1/2 pints. Salt and pepper.

Eggs, 6.

Melt butter in chafing dish, mix in flour thoroughly, add milk and stir until thick and smooth, then add seasoning. Into this break the eggs, cook until firm and serve at once.

Barbecued Ham

Butter, 2 teaspoons.

Tomato catsup, 5 tablespoons.

French mustard, 1 tablespoon. Sherry, 3 tablespoons.

Boiled ham.

Make a sauce by stirring together in the chafing dish the butter, catsup, mustard and wine. When this is hot lay in thin slices of boiled ham and let them heat well before serving.

Hot Pineapple Canapes

Butter, 1 teaspoon. Sponge cake.

Pineapple, 1 can. Arrowroot, 1 teaspoon.

Put the butter in chafing dish pan. When it is hot put in slices of sponge cake and brown slightly on both sides. Lay the slices on a plate and spread each with drained canned pineapple chopped fine. Heat one cup of pineapple juice in the pan. Moisten the arrow-root with cold water, stir it slowly into the hot juice and stir till it thickens and becomes clear. Pour over cake. If there is more juice increase amount of arrowroot in proportion.

Fish Hollandaise

Flaked cooked fish, 1 pint. Chopped parsley. 1 tablespoon. Onion juice, 1 teaspoon. Lemon juice. 1 teaspoon. Butter, 2 tablespoons.

Flour, 2 tablespoons. Water, 1/2 pint. Salt, 1/2 teaspoon. Pepper, a shake. Egg yolks, 2.

Sprinkle fish with parsley, onion juice and lemon juice. When ready to use put butter and flour in chafing dish, mix well, add water and stir until boiling, then add seasoning and fish. Cover till fish is well heated then stir in carefully the beaten egg yolks. Serve at once.