Five hard-boiled eggs, butter the size of a walnut, one-half pint of
milk, two teaspoonfuls of flour, heaping tablespoonful of grated cheese, a
dash of dry mustard. Take one spoonful of olive oil, salt, red and black
pepper✪ Deviled Eggs on Toast ; mix the yolks, the mustard, olive oil and condiments together in
a bowl with the back of a silver spoon till smooth. Put the milk, the
butter with which the flour has been mixed, the whites of the eggs cut up
very fine, and the salt, all into the chafing dish. Stir steadily till boiling
hot. While attending to this, let some one spread thick over slices of but-
tered toast the paste, then the cheese, and last the hot white sauce and
serve. Delia Martin.
SHRIMPS A LA NEW YORK.
Take four tablespoonfuls of butter, a quart of shrimps, two table-
spoonfuls of flour and a quart of milk. Season with salt and pepper✪ Shrimps a la New York. The
butter must be melted in the chafing dish, then the flour and seasoning
stirred in, also the milk. Wash and dry the shrimps, cut them in pieces
and add to the dish. After five minutes' stirring they are ready to be
served. Mina Murdie.
DRIED BEEF.
First let the dried beef stand a short time in cold water, to draw out
the salt. Then melt two tablespoonfuls of butter in a chafing dish and
put in one-half pound of dried beef shaved very thin and one-half cupful
of milk and cream. Let it simmer ten minutes and sti£_ in one egg✪ Dried Beef.
When the eggs are cooked it is done. H. A. Hampton.
CREAMED OYSTERS.
One pint of select oysters thoroughly drained, one pint of milk, one
small tablespoonful of butter, one even teaspoonf ul of corn-starch, salt and
pepper✪ Creamed Oysters to ta^e._ Heat the milk to boiling, mix butter and corn-starch
together and stir in. When boiling add the oysters, which have been
brought to the boiling point. Stew until the oysters are well filled out,
with the edees curling, and serve on thin slices of graham toast, buttered.
^ P. G. Graham.
CHAFING DISH RECIPES, 193
MINCED CRAB.
Take about a pint of crab meat, one hard-boiled ^%%, chop very fine,
add one tablespoonful of butter and one-half pint of pure cream. Season
thoroughly, place in pan, and cook for eight or nine minutes. Thicken
with a cream sauce, and when cooked thoroughly add a glass of sherry;
serve in chafing dish. Mrs. W. B. Pachaly.
VENISON STEAK.
Have a steak of venison cut quite thin. Take one-quarter of a pound
of butter, one-half glass of currant jelly, one glassful of sherry, salt and
pepper✪ Venison Steak to taste. Mix the butter and jelly together in the chafing dish and
when melted lay into it the steak which has had the pepper and salt scat-
tered over it, turn the steak several times until it is quite done, then pour
over the sherry; cover closely two minutes and serve immediately.
L. C. Mellen.
STEWED VEAL.
Cut fewo pounds of veal into squares. Set on fire to boil, and as soon
as it does so, change the water, putting in only enough to cover. Add
salt, pepper, a whole onion with three cloves stuck in it, a small bunch of
aromatic herbs, one-half of a carrot, five small white onions, and one-
quarter of a pound of salt pork; cut up into dice-shaped pieces. Boil
three-quarters of an hour and take out the whole onion, herbs and carrot.
Mix smooth two spoonfuls of flour✪ Stewed Veal in a little water, add to the meat and
stir till it comes to a boil. Let simmer a few moments. This stew should
be served in a chafing dish. Mrs, P. Phillips.
Page 140 · 8 recipe records on this page
Presented as published in 1917. 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
Five hard-boiled eggs, butter the size of a walnut, one-half pint of milk, two teaspoonfuls of flour, heaping tablespoonful of grated cheese, a dash of dry mustard. Take one spoonful of olive oil, salt, red and black pepper ; mix the yolks, the mustard, olive oil and condiments together in a bowl with the back of a silver spoon till smooth. Put the milk, the butter with which the flour has been mixed, the whites of the eggs cut up very fine, and the salt, all into the chafing dish. Stir steadily till boiling hot. While attending to this, let some one spread thick over slices of buttered toast the paste, then the cheese, and last the hot white sauce and serve. Delia Martin.
SHRIMPS A LA NEW YORK.
Take four tablespoonfuls of butter, a quart of shrimps, two tablespoonfuls of flour and a quart of milk. Season with salt and pepper. The butter must be melted in the chafing dish, then the flour and seasoning stirred in, also the milk. Wash and dry the shrimps, cut them in pieces and add to the dish. After five minutes' stirring they are ready to be served. Mina Murdie.
DRIED BEEF.
First let the dried beef stand a short time in cold water, to draw out the salt. Then melt two tablespoonfuls of butter in a chafing dish and put in one-half pound of dried beef shaved very thin and one-half cupful of milk and cream. Let it simmer ten minutes and stir in one egg. When the eggs are cooked it is done. H. A. Hampton.
CREAMED OYSTERS.
One pint of select oysters thoroughly drained, one pint of milk, one small tablespoonful of butter, one even teaspoonf ul of corn-starch, salt and pepper to taste. Heat the milk to boiling, mix butter and corn-starch together and stir in. When boiling add the oysters, which have been brought to the boiling point. Stew until the oysters are well filled out, with the edees curling, and serve on thin slices of graham toast, buttered. ^ P. G. Graham.
MINCED CRAB.
Take about a pint of crab meat, one hard-boiled egg,, chop very fine, add one tablespoonful of butter and one-half pint of pure cream. Season thoroughly, place in pan, and cook for eight or nine minutes. Thicken with a cream sauce, and when cooked thoroughly add a glass of sherry; serve in chafing dish. Mrs. W. B. Pachaly.
VENISON STEAK.
Have a steak of venison cut quite thin. Take one-quarter of a pound of butter, one-half glass of currant jelly, one glassful of sherry, salt and pepper to taste. Mix the butter and jelly together in the chafing dish and when melted lay into it the steak which has had the pepper and salt scattered over it, turn the steak several times until it is quite done, then pour over the sherry; cover closely two minutes and serve immediately.
L. C. Mellen. STEWED VEAL.
Cut few pounds of veal into squares. Set on fire to boil, and as soon as it does so, change the water, putting in only enough to cover. Add salt, pepper, a whole onion with three cloves stuck in it, a small bunch of aromatic herbs, one-half of a carrot, five small white onions, and onequarter of a pound of salt pork; cut up into dice-shaped pieces. Boil three-quarters of an hour and take out the whole onion, herbs and carrot. Mix smooth two spoonfuls of flour in a little water, add to the meat and stir till it comes to a boil. Let simmer a few moments. This stew should be served in a chafing dish. Mrs, P. Phillips.
Records on this page
Minced CrabDeviled Eggs on ToastShrimps a la New YorkDried BeefCreamed OystersVenison SteakStewed VealStew with Salt Pork