FRIED EQQS — Melt in the blazer 4 teaspoons butter; when
hot, break in the eggs, one at a time; turn them over and cook the
other side as soon as they set; season with pepper and salt, and
serve.
OMELETS — Beat together 4 eggs✪ Fried Eggs, add 1 scant cup milk, | tea-
spoon salt and a dash of pepper; melt 4 teaspoons butter in the
blazer, turn in the egg mixture and cook till set. To prevent its
sticking slip a knife under the edge occasionally. When done,
double it together carefully and serve. In cooking omelets it is
best to use both pans, having boiling water in the lower one.
Any kind of omelet can be made in this way by adding, before
folding it, cheese, oysters, tomatoes, jelly, orange, mushrooms, or
whatever one has on hand or desires to use.
SCRAMBLED EGGS — In the blazer melt 1 tablespoon of but-
ter; turn in ^ doz. eggs, beaten barely enough to mix the yolks and
whites; stir constantly till thick and smooth; season with salt and
pepper and serve.
EGGS ON TOAST.— In the blazer melt 1 tablespoon butter; add
4 beaten eggs, 4 teaspoons cream, | teaspoon salt, and a little black
and red pepper; stir till smooth, pour it on toast or crackers and
serve.
VEGETABLES.
ASPARAGUS. — (1) Boil stocks of asparagus in slightly salted
water till tender. Time, about | hour. Drain, season, and serve
either with melted butter or the " White Sauce " i^reviously given.
(2) If canned asparagus is used wash it in cold water and drain;
cook it in slightly salted water till heated through, drain, and serve
the same way.
CANNED LIMA BEANS.— Wash 1 can lima beans in cold
water and drain; melt 2 tablespoons butter in the blazer, put in the
beans, cook till thoroughly heated through, season to taste and
serve.
String Beans can be cooked the same way, but they take longer
to cook than lima beans and are not so delicate
CANNED CORN.— In the blazer melt 2 tablespoons butter; put
in 1 can sweet corn, cook till thoroughly heated, season with pep-
per and salt and serve.
SUCCOTASH. — In the blazer melt 2 tablespoons of butter.
Wash 1 can lima beans in cold water, drain, and jDut tliem into
the blazer; add 1 can of corn and cook, stirring constantly, until they
are thoroughly heated through. Season with pepper and salt and
serve.
FRIED ONIONS.— In the blazer melt 2 tablespoons of butter✪ Scrambled Eggs;
when hot, put in onions which have been peeled and cut into strips
620 THE CHAFING DISH
and cook till tender. Time, about 10 to 15 minutes. Season with
salt and pepper and serve. Be careful that they do not burn.
BRAISED MUSHROOMS.— In the blazer melt 2 tablespoons
butter. Have mushrooms ready which have been washed and peeled,
and when the butter is hot put them in, top down, and cook. Time,
about ^ hour, Add pepper and salt to season, and serve plain or on
toast, pouring over them the juice they were cooked in. Sprinkling
on a little chopped parsley✪ Braised Mushrooms will be an improvement.
CANNED GREEN PEAS — In the chafing dish melt 4 teaspoons
butter; turn in 1 can of peas and stir continually until they are
thoroughly heated. Season to taste and serve. It will toughen them
if cooked too long.
FRESH GREEN PEAS — Have | pint boiling water in the chaf-
ing dish, and turn in 2 cups fresh young peas and boil till tender;
then stir in two teaspoons butter, season with salt and pepper✪ Canned Green Peas and
serve. A little sugar will be an improvement, and cream if you
have it.
Page 456 · 9 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
FRIED EGGS — Melt in the blazer 4 teaspoons butter; when hot, break in the eggs, one at a time; turn them over and cook the other side as soon as they set; season with pepper and salt, and serve.
OMELETS — Beat together 4 eggs, add 1 scant cup milk, | teaspoon salt and a dash of pepper; melt 4 teaspoons butter in the blazer, turn in the egg mixture and cook till set. To prevent its sticking slip a knife under the edge occasionally. When done, double it together carefully and serve. In cooking omelets it is best to use both pans, having boiling water in the lower one.
Any kind of omelet can be made in this way by adding, before folding it, cheese, oysters, tomatoes, jelly, orange, mushrooms, or whatever one has on hand or desires to use.
SCRAMBLED EGGS — In the blazer melt 1 tablespoon of butter; turn in ^ doz. eggs, beaten barely enough to mix the yolks and whites; stir constantly till thick and smooth; season with salt and pepper and serve.
EGGS ON TOAST.— In the blazer melt 1 tablespoon butter; add 4 beaten eggs, 4 teaspoons cream, | teaspoon salt, and a little black and red pepper; stir till smooth, pour it on toast or crackers and serve.
ASPARAGUS. — (1) Boil stocks of asparagus in slightly salted water till tender. Time, about | hour. Drain, season, and serve either with melted butter or the " White Sauce " previously given. (2) If canned asparagus is used wash it in cold water and drain; cook it in slightly salted water till heated through, drain, and serve the same way.
CANNED LIMA BEANS.— Wash 1 can lima beans in cold water and drain; melt 2 tablespoons butter in the blazer, put in the beans, cook till thoroughly heated through, season to taste and serve.
String Beans can be cooked the same way, but they take longer to cook than lima beans and are not so delicate
CANNED CORN.— In the blazer melt 2 tablespoons butter; put in 1 can sweet corn, cook till thoroughly heated, season with pepper and salt and serve.
SUCCOTASH. — In the blazer melt 2 tablespoons of butter. Wash 1 can lima beans in cold water, drain, and put them into the blazer; add 1 can of corn and cook, stirring constantly, until they are thoroughly heated through. Season with pepper and salt and serve.
FRIED ONIONS.— In the blazer melt 2 tablespoons of butter; when hot, put in onions which have been peeled and cut into strips
and cook till tender. Time, about 10 to 15 minutes. Season with salt and pepper and serve. Be careful that they do not burn.
BRAISED MUSHROOMS.— In the blazer melt 2 tablespoons butter. Have mushrooms ready which have been washed and peeled, and when the butter is hot put them in, top down, and cook. Time, about ^ hour, Add pepper and salt to season, and serve plain or on toast, pouring over them the juice they were cooked in. Sprinkling on a little chopped parsley will be an improvement.
CANNED GREEN PEAS — In the chafing dish melt 4 teaspoons butter; turn in 1 can of peas and stir continually until they are thoroughly heated. Season to taste and serve. It will toughen them if cooked too long.
FRESH GREEN PEAS — Have | pint boiling water in the chafing dish, and turn in 2 cups fresh young peas and boil till tender; then stir in two teaspoons butter, season with salt and pepper and serve. A little sugar will be an improvement, and cream if you have it.
Records on this page
OmelettesEggs on ToastFried EggsScrambled EggsSuccotashFried OnionsBraised MushroomsCanned Green PeasFresh Green Peas