For older children than infants you may flavor with onion and a few
cloves.
CHAFING DISH
LOBSTER ? LA NEWBURG.
From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.
Two good-sized boiled lobsters. Pick out all the meat and cut into
one-inch pieces. Place in a chafing dish with one ounce of butter, a
pinch of salt and a very little red pepper. Cook five minutes, then
add a wine glass of Madeira. Cook about three minutes, then add the
yolks of three eggs well beaten with half a pint of sweet cream or
milk; cook until it thickens, then serve.
OMELET.
From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady
Manager-at-Large.
Beat four fresh eggs slightly with two tablespoonfuls of cream; season
with pepper and salt; put a tablespoonful of butter in the chafing
dish, and when very hot pour in the egg; scrape up rapidly from all
parts of the pan the cooked egg, letting the liquid portion follow the
knife. It takes from forty to sixty seconds to cook it, then slip the
knife under the left edge and fold the omelet over quickly and
lightly. Serve on a hot dish.
WELSH RAREBIT.
From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.
Take one pound of American cheese, cut up in small pieces, place in a
chafing dish and season with half a salt-spoonful of red pepper; stir
for ten minutes or until cheese is thoroughly melted; have ready six
large pieces of toast on a very hot dish; cover each slice with the
melted cheese; serve very hot as a relish.
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