Scientific cooking with scientific methods

1 tablespoon flour. 14 teaspoon salt. 3 tablespoons butter. Dash cayenne. !{. cup cream. 3 tablespoons sherry wine. % tablespoon lemon juice. Clean shrimps, and prepare same as lobster. Clams a la Newburg. 1 pint clams. 14 cup sherry wine. 2 tablespoons butter. Cayenne and salt. % cup cream. Yolks 3 eggs. Clean clams as directed. Separate soft and hard parts ; finely chop hard parts Melt butter, and add the hard parts, wine and seasonings. Cook for eight or ten minutes. Add soft parts and cream, and eggs beaten until light and diluted with a little of the cold cream which has been reserved for this purpose. Serve hot from the chafing-dish with Graham bread sandwiches covered lightly with butter that has been creamed, and a few nuts added to butter if liked. Tomato Rarebit. 3 tablespoons butter. 2 cups finely chopped cheese. 3 tablespoons flour. % cup stewed and strained 1/. tablespoon sugar. tomatoes. 1 cup thin cream. 1 teaspoon mustard. Salt to taste. Va teaspoon soda. Yolks 3 eggs. Dash cayenne. Place butter in blazer. When melted, add the flour, then the cream slowly. Stir until it thickens. Add tomatoes mixed with soda and sugar, then cheese and eggs beaten light, then the seasonings. As soon as cheese is melted, serve on toast. Broiled Sweetbreads. Prepare sweetbreads as directed in the chapter on sweetbreads. When the chafing-dish is very hot, add one teaspoon of butter, and rub it all over the bottom. Add the prepared sweetbreads, and cook to a nice brown, using care that they do not scorch. Add more l^utter if they stick. (It is well to melt the butter to be used in the chafing-dish for broiling or frying", and pour it off to free it from salt, or you can use olive o\].) When sweetbreads are done, place on platter and surround with French peas. French Peas. Open, rinse with cold water, and drain a can of French peas. Heat in chafing-dish. Season with salt, butter, and a little white pepper. Serve around the broiled sweetbreads, or with creamed sweetbreads. You prepare the sweetbreads in the blazer and peas in hotwater pan. Barbecued Ham, Use one-half pound of boiled ham cut very thin. Cook in chafing-dish in its own fat. When a nice brown, draw to one side, and to the fat add one tablespoon of lemon juice, one teaspoon of dry mustard and two teaspoons of sugar. I\Iix sugar, mustard and lemon juice well together, and add to fat. When all is well mixed stir the ham into the barbecue, and simmer a moment and serve. This is nice with fried eggs. Prepare ham, then the eggs, in hot-water pan. Mutton with Jelly and Wine. Make a sauce with two tablespoons of butter, two tablespoons of flour, one-third cup of currant jelly, one cup brown stock, two cups cold mutton cut thin, onefourth cup of sherry wine. Season to taste. The gravy from the mutton can be used instead of the brown stock, using half gravy and half hot water. Fruit Canapes. Brown rounds of stale bread in butter in chafingdish, and spread with stewed dried fruit of any kind desired — primes, figs, dates, etc. After they are tender, chop them fine and add a little lemon juice and sugar. Spread canapes while hot. Fried Tomatoes.