Cookery for every household

Although the chafing dish has its limitations as far as cooking is concerned, it is more than a mere toy, and its offices can be more than ornamental. Food can either be cooked in it, re-cooked, or kept warm. It is best suited to foods that take only a short time to cook, or a short time to finish, the finishing only being done on the chafing dish. It is very suitable for the cooking of eggs, omelets, and the so-called cream dishes, such as creamed oysters, lobster, chicken, &c., for light stews, ragouts, and curries, for many a rechauffe, where the food is simply reheated in a good sauce, for the RECIPES 3002. Apple Slices 3 or 4 apples. 1 table-sp. wine or brandy. Juice of $ lemon. 2 table-sps. castor sugar. \ tea-sp. cinnamon. Hour. 2 oz. butter. Choose good soft cooking apples, peel them, core them, and cut them in slices about J of an inch in thickness. Lay these slices on a deep plate, sprinkle them with the sugar and cinnamon, pour over the wine or brandy and lemon juice, and let them soak at least £ hour. Then drain the apples, and coat each slice with finely-sifted flour. Melt the butter in the blazer of the chafing dish ; when smoking hot put in the apple slices, and fry them until nicely browned on both sides. Sprinkle with sugar and serve hot. 3003. Fried Bananas 3 or 4 bananas. Lemon or orange juice, 1 oz. butter. or sherry. Castor sugar. Peel the bananas, split them lengthwise, and then cut them across in four pieces. Melt the butter in the blazer, put in the bananas, and fry them over a gentle flame until sufficiently cooked. Then serve them very hot, sprinkled with sugar and a few drops of orange or lemon juice, sherry wine or liqueur. 3004. Fillets of Beef Cut § lb. cf fillet of beef in neat pieces, beat them out rather thin, and season with pepper and salt. Melt 1 oz. butter in the blazer of the chafing dish ; when smoking hot put in the fillets, and fry them about five minutes on each side. Serve them very hot, and if gravy is wished, pour away all fat from the pan, add a little good stock, boil up, and pour round the meat. A few slices of lemon may be used as a garnish. 3005. Brains with Eggs 1 cupful brains. I 3 or 4 eggs. 1 oz. butter. | Seasoning. Parboil the brains as directed in Recipe 958. Trim them carefully, and either chop them or break them up with a fork. Melt the butter in the chafing dish, put in the brains, and let them heat thoroughly for 4 or 5 minutes. Beat up the eggs, and stir them in with seasoning to taste. Allow the mixture to thicken without overcooking the eggs, and then serve at once on croutons of fried bread or with fingers of toast. 3006. Brook Trout Fresh brook trout, when they can be procured, are delicious if cooked in the chafing dish. Clean the fish, removing the trails and gills without splitting them open. Then dry them in a cloth and dust them lightly with flour, seasoned with pepper and salt. Melt a small quantity of butter in the blazer. When hot, lay in the trout, and fry them on both sides until sufficiently cooked. Serve on a very hot dish garnished with parsley or watercress. Maitre d’hotel butter may be served separately. tea - cupful cheese. tea - cupful crumbs. Cheese Fondue on Toast grated 1 oz. butter. \ tea-cupful milk, bread- \ tea-sp. mustard. Cayenne. 1 egg.