Kirmess cook book

rounds of toast. These cromeskies are most easily cooked in a double broiler, resting on a dripping-pan, in a hot oven. OYSTERS. One pint of solid oysters, four tablespoonfuls of butter, one tablespoonful of lemon juice, one scant teaspoonful of salt, a few grains of cayenne, beaten yolks of two eggs. Method. — Put the oysters into the blazer. When they look plump and the edges curl, put the blazer into the hot-water pan and add the seasonings. Add a few spoonfuls of the liquor from the pan to the yolks of the eggs, and, after mixing well, pour into the chafing dish. Stir constantly until the liquor thickens, then serve on thin slices of buttered toast, or on thin crackers. SHRIMPS. Mrs. Gordon K. Dickinson. Put into the chafing-dish two tablespoonfuls of butter, half an onion, grated or minced very fine. When hot, stir in half a cup of cold rice, carefully boiled; add a gill of cream, and half a pint of fresh shrimps; add a tablespoonful of tomato sauce. Stir well until it comes to the boiling point, then let it simmer for about five minutes. LOBSTER A LA NEWBURGH. Mrs. Gordon K. Dickinson. Take the nicest part of two small or one large lobster, cut into small slices; put in the chafing-dish with a tablespoonful of butter; season well with pepper and salt; pour over it a gill of wine. Cook ten minutes; add the beaten yolks of three eggs and half a pint of cieam. Let all come to a boil, and serve immediately. SHRIMPS A LA NEWBURGH. Mrs. Howes, Roselle, N. J. Two tablespoonfuls of sherry, one tablespoonful of butter, one egg, half a pint of cream, a dash of red pepper, one can of shrimps, salt to taste. Put butter in a chafing-dish, let it melt, beat up the egg, adding the cream and cornstarch to egg, salt and pepper. When the butter has melted add the cream, etc. When thick put in shrimps. When ready to serve add sherry. LOBSTER A LA NEWBURGH. Meat of two medium-sized lobsters, two tablespoonfuls, each, of sherry wine and brandy, four tablespoonfuls of butter, one-half a teaspoonful of salt, one-quarter teaspoon of pepper, grating of a nutmeg, yolks of four eggs, one cup of cream. Remove the meat from the shells and cut it into delicate slices. Put the butter in the blazer, and, when it melts, put the lobster into it and cook four or five minutes. Add the salt, pepper, nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then stir both into the lobster mixture. Serve as soon as the eggs thicken the sauce. PLAIN LOBSTER. Pour three tablespoonfuls of lemon juice over the meat of one lobster and season with salt and pepper. Put three tablespoonfuls of butter in the blazer, and, when it is melted, add the prepared lobster; stir until hot and serve at once. CLAMS A LA NEWBURGH. Use one quart of clams. Separate the hard from the soft parts of the clams. Chop the hard parts fine. Substitute the soft and the chopped parts of the clams for the lobster and proceed as for lobster k la Newburgh. Oyster, chicken, turkey or sweetbread k la Newburgh may be prepared by substituting one of the above ingredients for the lobster. FINNAN HADDIE FOR THE CHAFING DISH. Mrs. Charlotte L. Appleton, Bay Side, L. L