The Monmouth Baptist ladies' cook book

Drain off all the liquor from a pint of oysters and put them in a hot chafing dish! As the liquor flows from the oysters, dip it out with a spoon and keep them as dry as possible until they are, plump. Sprinkle with salt and pepper and add two tablespoons of butter. Lay each one on a flake cracker and pour the liquor over. QUAIL. Mrs. Ella Rodgers Hughes. Four plump quails, four tablespoons butter, three gills highly seasoned broth, two teaspoons onion vinegar, two tablespoons mushroom catsup, celery, salt, white pepper. Cut the birds open down the back, put the butter in chafing dish and heat till it begins to brown. Then put the birds in oven and cook five minutes, turn and cook five minutes longer. When nicely browned on both sides add the broth, catsup and vinegar and season with the celery, salt and pepper. QUAIL. W. J. Sanborn. Cut each bird in two pieces, sprinkle with flour and brown in butter, using half the flame when browned to prevent burning. Season and serve at once. Other small birds may be cooked in the same way. SARDINES ON TOAST. Put on a deep plate, pour boiling water over them, drain off at once. Wipe off the skin with a bit of cheese cloth, cut off the tails and bone them. Prepare thin strips of hot buttered toast, put a sardine on each strip, pepper and salt it, pour over a half-teaspoonful of melted butter, squeeze over a saltspoonful of lemon juice, put all carefully in a chafing dish and heat for five minutes. Serve very hot. WELSH RAREBIT. One-half pound grated cheese, two tablespoons butter, one-half cup milk, yolks of two eggs, salt and a pinch of cayenne pepper. Melt butter, add cheese, then slowly the milk, then eggs and seasoning. Stir constantly and let cook until smooth. Serve at once on crackers. Many egg recipes may be used in a chafing dish. Also canned peas, corn, clams, salmon, etc. Little pigs in blankets, sausage on toast , sweet breads in butter, sliced bacon, lyonnaise potatoes and many similar dishes may be prepared in a chafing dish. Always remember to slip the pan of hot water under the chafing dish when the supper is prepared, to keep hot while serving. DISHES IN CASSEROLE. Usually dishes to be cooked in a Casserole are first prepared in a frying pan, that is, meats are seared, and quickly heated through, then transferred to the Casserole and given a long slow cooking. Anything requiring this process may be successfully cooked in one. A sample dish is enough. - BEEF STEAK EN CASSEROLE. Brown six sliced onions in three tablespoons butter. Put in Casserole, add two pounds of round steak, cut in pieces and seared in hot pan, season. Add a half cup water, cover and cook slowly two hours, or till nearly tender, add a cup of slightly cooked, and sliced potatoes and cook till done. Chickens, rabbits, or quails may be treated in nearly the same way. All kinds of stews may be successfully made in the Casserole. "A good wit will make use of anything." "Simplify life and be happy." —Henry IV. TO SERVE FIFTY PEOPLE.