Around-the-world cook book

CHAFING-DISH RECEIPTS AROUND-THE-WORLD COOK BOOK Stir all the time, and add more beer if needed to keep moist. When the cheese is melted and creamy, add the eggs which have been well beaten together, and then serve at once. SPANISH RAREBIT, NO. 1 Cheese, % pound, Butter, 1 tablespoon. Tomato soup, 1 can, Egg, 2, Onion, chopped fine, 1, small, Worcestershire, 1 tablespoon. Dry mustard, % teaspoon, Cayenne, a dash. Cook the chopped onion in the butter till it is soft, but not colored. Add the tomato soup. When well blended and hot, add the cheese finely cut, and when these are well blended and the cheese is all melted, then add the beaten eggs and the condiments. Stir a few minutes until it is thick and smooth, and then serve on crackers. SPANISH RAREBIT, NO. 2 Cheese (grated or fine), 1 pound, Butter, 1 large tablespoon, Tomato soup, % can. Eggs, 4. Bermuda onion, medium, grated, 1, Worcestershire, 1 tablespoon, Dry mustard, 1 teaspoon. Salt, % teaspoon. Tabasco, % teaspoon. AROUND-THE- WORLD COOK BOOK CHAFING-DISH RECEIPTS Cook the grated onion and the butter till smooth, then add the salt and Worcestershire, mustard, and tabasco, then the tomato soup. Allow all to cook thoroughly, then add the cheese, which is either grated, or cut very fine, and stir till soft. Then add the eggs, well beaten, and stir it aud allow it to cream. Serve on toast or crackers. Only y^ teaspoon of the tabasco may be used if it is n 't wanted so hot. AMERICAN WOODCOCK Cream, or rich milk, ly^ cups, Worcestershire, % teaspoon. Cream cheese, cut fine, % pound. Egg, well beaten, 1, English walnut-meats, chopped, % cup, Olives, chopped, % cup, Butter (only if milk is used), 1 tablespoon. Paprika, i/4 salt-spoon. Put the cream in the chafing-dish, and when hot, add the cheese and stir until it is dissolved. Add the paprika, Worcestershire, and the beaten egg, and stir all well together. Cover, and let it cook for 5 minutes, then spread, first the chopped nuts, then the chopped olives on the top, pressing them in with a fork. Cook for 5 minutes longer, and then serve. SCOTCH WOODCOCK Flour, 1% tablespoons, Butter, 3 tablespoons. Milk, 1 cup. Eggs, hard boiled and chopped, 4, CHAFING-DISH RECEIPTS AROUND-THE-WORLD COOK BOOK Salt, y<2, teaspoon, Cayenne, anchovy sauce. Melt the butter, add the flour, and stir until well blended, then while constantly stirring, gradually pour on the milk. Bring it to the boiling-point, and season with the salt, cayenne, and anchovy sauce. Add the eggs, which have been finely chopped, and cook until thoroughly heated, and then serve. ENGLISH MONKEY Stale bread-crumbs, 1 cup, » Cold milk, 1 cup. Butter, 1 tablespoon. Cheese, cut in dice, % cup, Egg, beaten, 1, Salt, % teaspoon, Cayenne, a dash. Toasted, crackers. Soak the bread-crumbs in the milk for 15 minutes. Melt the butter, and add to it the cheese which has been cut in dice, and when the cheese has melted add the bread-crumbs, the egg, well beaten, half a teaspoon of salt, and a dash of cayenne. Cook for 3 minutes, and serve hot on toasted crackers. CHEESE FONDTTE Cheese, i/4 pound. Flour, 1 tablespoon, Butter, 1 tablespoon, Milk, 3^ cup. Bread-crumbs, i/^ cup, Eggs, well beaten, 3, AROUND-THE-WORLD COOK BOOK CHAFING-DISH RECEIPTS