The San Francisco Call. Newspaper, May 26, 1901, Page 10

public s that quisition t was awf Harry ral borr dea t brigh made quicker : thing than in the much slowly bat y old eakfast in such s easy if you only know how easy, 100; all. But housewives are ¢ about. Here cook a b FRICASI z. 3 espoonfuis of er. f fiour. Sprig of parsizy. Half Half pint Half a Table- = dozen white dogen hard-boiled eggs (sliced) Pu minced mushrooms. stock (veal or chicken). t the butter into the chafing dish. ;When melted add flour (stirring constant. 1y), parsley (cut fine), mushrooms and stock. Simmer five minutes and add eggs. Boil up once and serve hot. CURRIED EGGS. Two tablespoonfuls of butter. Two small onions (minced). Two dessertspoonfuls of curry powder. Two tablespoonfuls of flour. Half pint of veal or chicken stock. Two tablespoonfuls of cream. Six hard- botled egegs cut in slices. * Put into chafing dish butter and onions #nd cook until they begin to brown. Stir 4n the curry powder. Mix well agd add flour, stirring quickly all the time. Then ®4d the stock or a tablespoonful of fluid beet dissolved in boiling water. When the amixture has simmered for ten minutes add cream and eggs. When hot serve. POACHED EGGS. For these use the hot water dish alone. Have it helf full of bolling water. The ‘water should not be deep enough to cover them until they are all in, then more bofl- ing water may be added. Cook until the ©gEs_2re set. Serve on toast or fried SCRAMBLED #6GS WITH OLIVES. Five eggs. One tablespoonful of butter. One-querter cup of milk. Salt and pepper. Ome cupful of olives, cut into dice. Into the food pan, over boiling water, t the butter. Turn in the eggs, which ave been beaten up with the milk. Stir in ealt and pepper, and keep stirring oc- casionally until the eggs are creamy and firm. Then put cut the flame and stir in the olives. BROWN EGGS. Three eggs. One-half teaspoonful ®mauce. One-half tablespoonful One-half cup of stock or gravy. of of_butter. Salt and per. lace the butter in pan over boiling water and stir in the stock or gravy, littie salt and pepper, Worceste mushroom sauce; stir continuz and serve on strips of tcast, spread with an- chovy paste, PLAIN OMELETTE. Four eggs. Four tablespoonZuls of milk. Walnut of butter. Break the eggs into bowl of milk and whip thoroughly. Put the butter in the chafing dish when very hot run the eggs into fit, owing it to cook until thick. Use a thin-bladed knife to loosen it from the bottom, but do not stir it. When done, ¢ fully roll the edges over up. Serve on a hot plate. lette is made the same according to taste. may be heated over ed in a plain omeletie. Aspara- gus heads, corn, tomatoes, minced meat or hgm m. be used the same way, with as good results. It requires only ngenuily to maké original ones. But people don’t necessarily have to eat eggs in all kinds of styles, and dressed up with all kinds of fancy things. There are ever so many other kinds of break- fast dishes. Hosts of people eat mush, and the left-over can be fried. { Cold corn meal mush. Bread or cracker crombe. Far T oS5 Cut the mush into thin slices, dip into the egg, roll in the crumbs and brown nicely. MACARONT BALLS, and folde Cold magaroni. Cheese. Beaten ezgs. Crumbs. Lard. 2 Make the macaron! and cheese ato balls, dip in the egg, roll in the crumbs and fry. ; * CORN FRITTERS. ‘ One cupful cold sweet corn. One beaten egg. Two tablespoonfuls flour. One-half wal.\povynfu] baking powder. Pepper and salt Make into a batter and fry by spoonfuls in butter. BEEFSTEAK. Porterhouse steak. Butter. Cream. Pep- per and salt. Yolk of one egg. Heat the chafing dish quite hot. Lay the steak In the hot dry dish and cover TABLE SET For CHAF NG BisH LUNCHEON cssible When p:l—d dish it will but in_a few and juicy half min- tle as pos- ible W n kle with salt and pepp take up and place with a of butter rauch CALF'S LIVER, Iver. One-half cupful flour. Or f cupful 1 meal. One teasnc Two tabl afuls buiter. on. Coffee. e liver in neat smooth slices lay in salt and wa to extract Mix together the flour, Roll the slices of liver in nd fry the chafing @i - until b Just a litile coff: bef tightly with slices ish of crisply-fired Engl FRIZZLED HAM Lean bam. One lespoonful butiar One tablespoonful flour. One pint K Pepper - Cut the ham into thin shavings. Melt the k it begins 10 c sur over it and fry until , stirring about to keep from scorching.” Pour in the milk, boil up once, season with pepper and serve. QUAIL ON E Quail. Two tablespoonfuls butter, But- tered toast. Dress carefully, cut open down the backs, season and dredge in flour. Put a little water and lump of butter in a cov- ered bakepan, arrange the birds nicely i this and bake ten minutes. Put the but- ter into the chafing d and when it is quite hot remove the birds from bzker and fry a rich golden brown. Arrange the toast on a platter, with a quail on each side, and pour over them a gravy mude of the juices left in the baker and ch. g dish, thickened with a little flour. SALT CODFISH. One-half pint of desiccated codfish. Two tabiespoonfuls of butter. One tablespoon- ful of flour. One gill of cream and a little pepper. Put the butter into the chafing dish. ‘When melted add the flour, stirring con- stantly. Then put in the codfish, which had been previousiy soaked for an hour in tepid water. Add the cream and a little pepper. Let all simmer ten minutes, stir- ring constantly. DRIED BEEF. One-half pound of dried beef. Two ta- blespoonfuls of butter. One-half pint of milk. One tablespoonful of flour. Put the butter in the chafing dish and add the beef. Fry until brown, then add the milk. Cream the fiour with a little cold milk, then stir it in.” Serve on toast: CREAMED POTATOES. One pint cold potatoes cut in cubes or thin slices. Milk. One teaspoonful of butter. One-half teaspoonful of pepper. Chopped parsley. Put in the potatoes and cover with milk, and cook until the milk is absorbed. Then add the butter, salt, pepper and parsley. Stir a few moments and serve. Any one who can cook on a regular range can't always make a success with this toy stove. It takes practice, a dex- terous hand and an eagle eye, else ever: thing will go up in smoke. The bache- lors claim to shine in this way, and think they can give the girls all kinds of lessons in cooking, almost as interesting and as good as throwing flapjacks from a frying- pan, running around the fire half a dozen times and then catching them all beauti- fully browned. Hurry up, girls, and learn how to make an egg turn over without any assistance. Some people claim that it can be done. The “bach” who pives a chafing-dish lunch has a very dJelicate proposition on his hands. Are his guests to be lasting friends or ‘enemles? Fortunately some people claim Small cheer and great welcome Make a merry feast. Then, too, luncheon is usually such a light repast that the expert chafing-dish fiend can manage aicely. If the dishes are dainty and the service halfway fair what one has to eat dom’t seem to count 0 awfully much. There is a long list of dishes that ‘ars used with splendid effects: chop tr. well dish, t casserole, sandwich iray, chocolate, tea or coffee pot, plates, cups and saucers, salad bowl and individual plates, celery tray, bread and but‘er piates, fruit bas- ket ani individual fruit plates, icecrcam digh and individual plates, cake plate, olive tray, salted almond 'dish, vinegar and ol cruets, salts and peppers, water carafe, water tumblers, roman punch glasses, crushed ice tub, apollinaris glasses, iced tea glasses, claret decanter and glasses, Rhine wine decanter and glasses, ale jug and tumblers, beer tan- kard, tumblers or steins, chafing dish, The table may or muy not be elaborately decorated. One of the simplest and yet an effective decoration is of flowers and greens. Use some dainty center piece and put @ vase on & round mirror. Drop here and there, just as 1t happens, a fern, and you will find that tiie table will look very, inviting and that no time has been spent and very little experse incurred. While immaculate jinen, silver, cut glass and flowers are a delight to the eye they do not prove very lasting nor staying and the inner man demands just a little some- thing. With two chafing dishes and a bateh of good receipis a fancy cook can keep himself not only busy but highly de- lighted with himself and everybody whd comes about. FRIED HALIBUT. One slice halibut. Iour slices salt pork. One tablespoonful of lard. Salt. Flour. Sprinkle the halibut with salt and dredge with flour. Put the pork into the chafing dish and 1 a nice brown, re- move and add to the fat the lard. When very hot put in the balibut. Fry brown, turn and brown the other side. Serve with the slices of pork. MACKEREL BALLS. Salt mackerel. Cold mashed potatoes. Two beaten eggs. A pinch of pepper. One tablespoonfuf of buiter. Soak the fish over night and in the morning pour some boiling water over it. Pick it up carefully. Apmoving the bones. Add an equal quaniity of cold mashed po- tatoes, the beaten eggs and pepper and shape in balls the size of an egg. Put the butter in the chafing dish and when hot put in the balls and fry brown. Tura and brown on the other side. Serve hot, garnished with parsiey. FRIED PERCH. Fresh perch. Olive ofl. Salt. Pepper. Sweet herbs. Breadcrumbs. Scale and clean the perch and lay in chafing dish. Pour oil over them, sprinkle with salt, pepper, parsley and sweet herbs mixed fine. Mix minced herbs with brea:l crums and cover the fish. Fry and serve with sauce desired. SOFT CLAMS. One dozen soft clams. One-elghth pound salt pork. Boston brown bread. Dice the pork and fry crisp. Saute the clams in the pork fat and serve with the brown bread., CELERIED OYSTERS. One dozen large oysters. One table- spoonful chopped celery. One teaspoonful butter. One wineglassful good sherry. Salt and pepper, Season the oysters with pepper and salt. Wrap each in a very thin slice of bacon and fasten with a wooden toothpick. Have the chafing dish very hot, and cook the pigs just long enough to crisp the bacon, taking care not to let it burn. Serve hot « on small pieces of toast. Garnish with parsley. LOBSTER CROQUETTES. Meat of one lobster. Bread Pepper and salt. Powdered mace. Two tablespoonfuls melted butter. Two beaten eggs. -Pulverized cracker, Chop the meat of a boiled lobster fine, add pepper and salt and powdered mace. Mix this with cne-fourth as much fine bread crumbs as you have meat, add the melted butter and form into pointed balls. Roll these in the beaten egg, then in the ulverized cracker and fry in butter. rve dry and hot and garnished parsley. LOBSTER RISSOLES. Meat of one boiled lobster. Coral of one lobster. Yolks of three hard-bofled eggs. Cayenne pepper and salt. Nutmeg. Two tablespoontuls milk. One tablespoon- ful flour. One egg. Mince the meat of lobster fine; pound the coral smooth and grate the yolks of eggs. Season with cayenne pepper, salt and nutmeg. Make a batter of the milk, flour and egs. Beat well end gradually mix the lobster with it. When stift enough ta form roll in balls the size of a lgrge plum. Fry In a chafing dish in fresh butter and serve either hot or cold. GREEN TURTLE STEAK. Green turtle steak. Two ounces of but- {er. #One tablespoonful mushroom catsup. One lump cut sugar. Two tablespoonfuls currant Jjelly. Onme gill port wine. Salit and carenne. Melt butter in chafing dish. Add mutsh- room catsup, sugar, jelly, wine, a pinch of salt and dash of cayenne. Simmer the steak in this until tender. MOCK WOODEQCK. Four slices toast. Butter. Twelve an- . Yolk of four eggs. One-half m. Butter toast on both sides, and between the slices spread anchovies chopped fine. Reat the yolks of e h m and icken over fire: don’t let it come to a Pour over toast arranged in pyra- s on hot plates. OF GROUSE. Se. One tablespoonf: d salt. Currant jelly. in the chafing urr butt " pound half a flour. wine. brown ne glas: ACON. Juice of lemon. ican careful » and quarter the squir- cut fry brown In tablespoonful ater and thick- en with the browned ir. Just before pouring this gravy_ever the squirrels add ere-half cup warm water. Pour into the chafing dish, cover elosely and stew until the squirrels are tgnder; add the wine and lemon juice and s€fve. MOCK VENISON. Slice of saddie of mutton. One large tablespoonful butter. Salt and cayenne pepper. One tablespoonful currant jelly. One gill Madeira. Put the butter into the chafing dish and when hot add the mutton. Cover and cock two minutes, turn and cook two minutes longer. Add salt and pepper, jelly and Madelra. Simmer six minutes and serve hot. CROQUETTES OF BRAINS. Two caives' brains: one teaspoonful fine- Iy powdered sage; one-half pint bread crumbs; one egs; milk; pepper and salt. Clean, soak and parboll the calves” brains; when done, chop fine and beat well, together with sthe powdered sage; add the bread crumbs, soaked in miik, and one well-beaten egg. Salt and pepper ‘Melt the butter, add the oysters and cel- to taste. Make into balls and fry m but- ery; salt and pepper Lo taste, cover and ‘ter until they are a golden brown. Serve simmer three minutes, add the sherry, hot. \ :{mr{mr two minutes longer and serve on SWEETBREAD CROQUETTES. oast. Four ‘sweetbreads; fat ork; but- LITTLE PIGS TN BLANKETS. ter; one-half pound eold ;Z?.'.‘u?" ro:a-g:}t Large oysters. Fat English bacon. Pep- onion; yolk of three eggs; parsiey; pepper Arf ex*¥/ $real crumbs; lard, ons ean h S. F’.Pelnfbol?e:weelbread! just five minutes; then trim off sirings and pipe, lard them with strips of fat pork about the size of a match and fry a.light brown in butter. Chop the tongues and sweetbreads fine and mix them well together. Grate onion and chop a few sprigs of parsiey and add to the meat. Salt and pepper to taste. Then add the yolks of three egzs beaten very light to the gravy the sweet- breads were cooked in; mix thoroughly all. When cool and firm shape into cro- quettes and dip them into egg and bread crumbs. in smoking hot butter or lard until a golden brown and lay them on brown paper to drain. Serve hot with French canned peas. CURRIED MUSHROOMS. Mushrooms; stock; butter; four table- spoonfuls cream; one tsaspoomful gowder mixed dwitlr: two teas: lour; er and salt. Peel p:y?dp remove the stems and stew In the stock with butter and salt. Them put in, the cream ard the curry powder and flour. Stir carefully a moment and serve on a hot dish. CREAMED POTATOES One pint cold potatoes; milk; one table- spoonfu] butter; one-half teaspoonful sdlt] one-half saltspoonful pepper; & little chopped parsley. Cut the potatoes into cubes or slices; put them into the chafing cover with milk and cook umtil the toes have absorbed all the milk. A ter, salt, pepper and parsley. WELSH RAREBIT. One and one-half pounds fresh cheese; one tablespoontul butter; one teaspoonful dry mustard; one-half pint beer; cayenne. Put butter in chafing dish; when nearly melted add cheese cut in small dice, mus- tard and a little cayenne. Stir all the time. Add a small amount of beer to pre- vent burning; keep adding beer. Serve hot on toast. PRUNE TOAST. » Onehalt pound _prunes, Two table- spoonfuls butter. Bread. One wine glass sherry. Cream Cut the crust from a thick slice of bread. Put in the dish the butter and when very hot brown the bread on both sides, Pour over this the prunes, which have been previously boiled long_enough to enable you to remove the pits. Sweaten to taste. Add a glass of sherry and serve with cream. BREAD SAUTE. Bread (thick_slices). Two _tablespoon- fuls butter. Two tablespoonfuis ed ham. One . thin aish, but~ Two tahlespconfuls grated cheese. gill eream from the bread. Put but- ng dish and when very hot d on both sides; take out ham, cheese and cream. n with cayenne pepper. Mix all well rer and when very hot spread on Lhe ROAST BEEF CHAUFFE. Small pieces of cold roast beef. One ta- onful F and serve when smoking ETTE OF CHICKE beef, One 1 cold chicken, cut or small pieces. One tables; A One heaping Reduce the i then stir in chop SWEETBREADS WITH F Can of peas. Thr mall swee One teaspoonful of I of stoc Ce white brown pepper. flour. Stand in cold water for an hour: t 1 remove rough edges, membranes, ete. Put im cold water and keep on ice until wanted. Put into the chafing dish the butter and sweotbreads. When the butter has been absorbed add one-half pint of stock and the celery leaf, chopped fine, the salt, pepper and browned flour. Turn the swee brea When the same ha s ready. When cook of Z@een peas. Warm thoroughly. salf, pepper and a tablespoon ter.” Serve peas and sweet gether. SARDINES ON TOAST. One dozen sardines. One\ tablespoonful butter. Two teaspoofifuls of anchovy paste. Omne tablespoonful of sauterne and a little taba: . Drain and remove the skins of the sar- dines; put i the butter, anchovy paste, tabasco and sauterne; lay in the sandines carefully and when well heated through serve each on a tiny strip of toast. CARROTS AND PEAS. Two young carrots cut into pieces. ‘One can-of peas. Sauce. Boll the carrots until tender over the hot water pan: drain off the water and put into a bowl:; then making a sauce as i@ reduced one- Z open a can Put in BREARFAST IN 3STUD1O OF creamed ASDATASTIN Petrem the aarrete 'o the dish Wi'k tic Feam and add the yend drained of their water; stew together {0f three or four miautes. This wmakcs A mnxg:‘z?ofdb).. with the yeilow anl 18 vege!l uc Used by the ¥ 'Betauion und ls ™