The household cook book

In using the hot water pan see that it contains the right quantity of water — have it about |- inch deep. Those are the most convenient which have a handle attached to both pans. If the chafing dish is placed on a large metal tray there will be less danger of fire or of staining the table. Eussian bowls and wooden spoons are the best to use. If a meal is prepared without any other fire, two chafing dishes will be an advantage, as part of the food can then be kept hot while the balance is being cooked. It is better to do the preliminary work of preparing the foods in the kitchen rather than in the presence of guests. As soon as the flame is put out put the water=pan, containing hot water, under the blazer; it will keep it warm. CREAMED COLD MEAT— Make the " White Sauce " given hereafter; then stir in 2 cups cold meat, cut small, and cook till it is thoroughly heated through. Season and serve. Cold roast beef, mutton, veal, lamb, turkey, chicken or duck is nice this way. If desired for a change 1 or 2 cups of cold boiled potatoes, cut into dice, can be heated with the meat. Curry stew. — By adding a teaspoon of curry powder to the above a curry stew can be made. DEVILED MEAT.— Make the " Deviled Sauce " given hereafter, and put in cold roast meat cut into pieces; cook till thoroughly heated through and serve. Season more highly if desired. Cold roast beef, mutton, veal, lamb, turkey, chicken or duck are nice thus served. Lobster can be cooked the same way. MEAT RE-WARMED — Into the blazer put 4 teaspoons^ butter, 2 teaspoons of fruit jelly (currant, grape, or apple) and the juice of half a lemon. Cook and stir till these are blended to form a smooth sauce; then put in slices of cold roast beef, mutton or lamb, add pepper and salt, and cook till they are thoroughly warmed through, turning the pieces frequently. Use a low flame, so as not to scorch the jelly. Cold game orfowl may be re-warmed in the same way. BROILED BEEFSTEAK.— Heat the blazer very hot, rub it with butter, and put in the steak; rather thin pieces are best; turn it often, and if it sticks to the pan or scorches, put in more butter. If the blazer is very hot it will broil nearly as well as on a gridiron. Lamb chops (choose small, thin ones) or veal cutlets can be broiled the same way. Venison steak can be broiled the same way. When nearly done a little jelly can bo melted and poured over it or the jelly can be served with it. BEEFSTEAK AND ONIONS.— In the blazer melt 1 tablespoon 1. STAND AND LAMP. 2. HOT WATEB PAN. BLAZER OR CHAFING DISH. WOODEN BPOON./ butter; when hot put in |- lb. beefsteak cut into slices about ^ inch thick; cook about 5 minutes, turning so as to cook both sides; then put in 3 teaspoons chopped onions; cook about 5 minutes, season with salt and pepper and serve. A little chopped parsley added last will be an improvement. DRIED BEEF. — In the blazer put 2 teaspoons butter and 1 cup milk; when hot, put in ^ pint dried beef, chopped fine, and cook till well heated— about 6 minutes; then slowly stir in 2 beaten eggs, and when thick, season with salt and pepper and serve on fried bread or toast. Use both pans with hot water in the lower one.