CHICKEN, BIRDS, AND GAME

Chicken ■with Rice. — Place the lower chafing-dish pan

over the lamp, half full of water, cut a well-cleaned spring

chicken into 8 pieces, when the water boils put in the chicken,

add 1 teaspoonful salt, Va teaspoonful pepper, Va carrot, a bouquet,

40 CHICKEN, BIRDS, AND GAME.

and 1 onion, and cook 20 minutes ; then add Ya cupful well- washed raw rice, cook till done, remove onion, carrot, and bou- quet, and serve.

Potted Spring Chicken. — Truss nicely a well-cleaned spring chicken weighing about V/i pound, season with 1 tea- spoonful salt; fry 2 ounces fine-cut larding pork straw-color in the blazer, add 1 tablespoonful butter and the chicken, cover and cook till the chicken has obtained a nice brown color, turning it frequently ; then add y^ cupful hot water, cover and cook till tender, which will take from 25 to 30 minutes ; if the water boils away too much, add more; when done, lay the chicken on to a dish, remove the fat from the gravy, mix 1 teaspoonful cornstarch with i4 cup cold water, add it to the gravy, stir, and cook a few minutes, add sufficient water to make a half pint of sauce, cook for a few minutes, strain, and serve with the chicken.

Chicken Broth. — Dip a pair of chicken feet into boil- ing water, scrape off the skin, remove the nails, wash and place them with the giblets and neck of a chicken in the chafing-dish pan, add l^^ pint cold water, ^^ teaspoonful salt, and a small onion ; cook 40 minutes, remove and strain the broth into a bowl, and use when wanted ; it will keep in the ice box for several days.

Cold Chicken a la Cream. — Cut the meat of cold roasted or boiled chicken into small pieces, melt 1 ounce butter in the blazer, add 1 tablespoonful fiour, stir, and cook 3 minutes, add Vz pint of chicken broth or boiling water with a little -beef extract, 1 even teaspoonful salt, % teaspoonful pepper, and ^^ cupful milk, cook 2 minutes, then add 3 cupf uls of the chicken meat and % cupful cream, cook 5 minutes, add last 1 tablespoon-

CHICKEN, BIRDS, AND GAME. 41

f ul lemon juice ; serve over buttered toast ; if cream is not handy, add milk.

Chicken Saut6 k la Financi^re.— Cut a well-cleaned spring chicken into 6 pieces, season with 1 teaspoonful salt and ^2 teaspoonful pepper ; melt 1 tablespoonf ul butter, put in the chicken, cook 5 minutes, add 3 tablespoonfuls Madeira w:ine, cover, and cook 10 minutes; dust over % tablespoonf ul flour, stir 2 minutes, add Ya cupful fine-cut mushrooms, y^ cupful fine- chopped boiled beef tongue, % gill of mushroom liquor, % cupful chicken broth or water with a little beef extract ; cover and cook 16 minutes ; mix the yolk of 1 egg with % tablespoonful lemon juice, add it to the chicken, turn down the lamp, and serve.

Chicken Saut^ k I'ltalienne. — Out a well-cleaned spring chicken of V-/2 pound in weight into 6 pieces, season with 1 tea- spoonful salt, Vi teaspoonful pepper ; melt 1 tablespoonful butter in the blazer, put in the chicken, cook 10 minutes, turning the pieces frequently with a fork, sprinkle over 1 teaspoonful flour, stir 1 minute, add 1 cupful chicken broth, % cupful canned tomatoes or 2 fine-cut raw tomatoes, cook 10 minutes; add 1 cupful fine-cut boiled spaghetti, cover, and cook 5 minutes, then serve; if handy, sprinkle when ready to serve 2 tablespoonfuls grated cheese over the chicken ; if chicken broth is not handy, take water and a little beef extract.

Chicken Fricassee with Dumplings.— Cut a well- cleaned young chicken of 3 or 4 pounds into 8 or 10 pieces ; have 2 chafing dishes ; put half a chicken into each dish, add 1 even teaspoonful salt and % even teaspoonful pepper, 1 medium-sized onion, to each chafing dish ; cover the chicken with boiling water, place the pan over the lamp, and cook till tender ; then mix % tablespoonful flour with Vz tablespoonful butter and add it to the fricassee ; then put 1 cup of flour into a

4:2 CHICKEN, BIRDS, AND GAME.

bowl, add 1 teaspoonful baking powder, V2 teaspoonful butter, and a pinch of salt ; rub butter and flour together, mix 1 egg with i tablespoonfuls of milk or water, add it to the flour ; mix all into a thick batter, then cut with a teaspoon small portions from the batter and drop them into the fricassee ; cover and cook 6 minutes, no longer ; then turn out the lamp and place the fricassee over the hot-water pan. In serving, put the fricassee on to a dish and lay the dumplings in a circle around it ; sprinkle over the whole 1 teaspoonful fine-chopped parsley.

Chicken Saut6 h I'Hongroise. — Cut a well-cleaned young chicken of 2% pounds into 8 pieces ; put 1 tablespoonf ul butter and 1 tablespoonful fine-chopped onion in the blazer over the lamp ; cook 5 minutes without browning ; season the chicken with 1 even tablespoonful salt and 1 even teaspoonful pepper ; mix seasoning and chicken well together, add the chicken to the onion in blazer ; cover and cook 26 minutes, turning it often with a fork ; then sprinkle over 1 tablespoonful flour, stir 2 minutes, add 1 pint of boiling water ; cover and cook till done. Shortly before serving lay the chicken on a hot dish, remove all fat from the gravy, add % cupful cream ; cook 3 minutes ; add Yg tablespoonful lemon juice, and strain the gravy over the chicken ; sprinkle 1 fine-chopped hard-boiled egg over the whole, and lay 3-cornered pieces of buttered toast or fried bread around the edge of the dish and serve.

Chicken Saut^. — Cut 1 well-cleaned spring chicken into 4 pieces, season with 1 teaspoonful salt and % teaspoonful pepper ; melt 1 tablespoonful butter in a chafing dish, add Va tablespoon- ful fine-chopped onion, put in the chicken ; cover and cook till done ; mix the yolk of 1 egg with % giU oi cream, add it to the chicken ; add last % tablespoonful lemon juice and serve.

CHICKEN, BIRDS, AND GAME. 43

Chicken Cnrry.— If a whole chicken is to be cooked' in the chaling dish, it is best to have two chafing dishes, or the half of the chicken may be cooked at one time. Cut a well-cleaned young chicken of SVa pounds into 10 pieces ; place half of the chicken into the water pan, cover with boiling water, add 1 onion, 1 teaspoonful salt, Vi teaspoonful pepper ; cover and cook till the chicken is tender ; if the water boils away, add more ; then melt 1 tablespoonf ul butter, add 1 tablespoonful flour, stir, and cook a few minutes ; add 1 teaspoonful curry powder, stir, and cook till smooth; mix the yolks of 2 eggs with 1 table- spoonful lemon juice, add it to the sauce, then instantly remove, not letting it boil after the yolks have been added. Arrange the chicken on a hot dish, pour over the sauce, and lay a border of rice around it.

Silan Curry. — Put 1 tablespoonful fine-chopped onion with 1 tablespoonful butter in a chafing dish ; cook 5 minutes ; add 1 teaspoonful curry powder and 1 tablespoonful flour ; stir and cook 3 minutes ; add V-j^ cupful boiling water and % tea- spoonful beef extract, 1 teaspoonful salt ; cook 6 mintites ; add 1 pint of fine-cut cold cooked chicken, turkey, veal, or fish meat, 1 cupful fresh-grated cocoanut, % cupful cream ; cook 10 minutes, then serve.

Chicken levers with CroMons. — Cut 4 chicken livers into pieces, season with Vi teaspoonful salt and pepper; place the blazer over the lamp, with Va tablespoonful butter, add y^ tea- spoonful grated onion, put in the liver pieces, cook 3 minutes, dust over % teaspoonful flour, stir 1 minute, add 1 gill of water and a little beef extract ; mix the yolk of 1 egg with ^/^ table- spoonful lemon juice, add it to the livers, remove and set aside for a few minutes. Put the lower pan over the lamp, add % tablespoonful butter, when hot put in 4 small round pieces of

44 CHICKEN, BIKDS, AND GAME.

bread, fry light brown on both sides, then lay them on the hot plate, and divide the liver over them.

Chicken Livers en Bouch6es. — Have ready 4 patty eases of pufE paste, place the chafing-dish pan half full of water over the lamp, when it begins to boil remove the pan and the cover; next cover the water pan with a plate, on which place the patty cases, cover them, and set aside. Heat 1 tablespoonf ul butter in the blazer, add 1 teaspoonful grated onion, cook 2 min. utes, cut 3 chicken livers into slices, season with % teaspoonful salt and pepper, put them into the blazer, cover, and cook 5 minutes ; dust over '^/^ teaspoonful flour, mix, then add 1 tablespoonful Madeira or sherry wine, y^ giU of boiling water, a little beef extract ; cook 3 minutes, mix the yolk of 1 egg with 4 tablespoon- f uls cream, add it to the livers, stir for a few minutes without boil- ing, then fill the preparation into the patty cases, and serve. If double the quantity is wanted, take 4 large livers or 6 small ones.

Chicken Livers d. I'EspagnoIe. — Procure Vg pint of chicken livers, carefully remove the gall, and cut the liver into slices, wash in cold water, drain, and season them with 1 even teaspoonful salt and Va even teaspoonful pepper. Place the blazer with Ya tablespoonful butter over the lamp, add the livers ; stir and cook 5 minutes, add 2 tablespoonfuls of sherry wine, cook 3 minutes, put the livers into a bowl, and set aside ; return the blazer with % tablespoonful butter to the lamp, add 1 tablespoon- ful fine-chopped onion, the same of fine-cut raw ham, celery, and carrots ; stir and cook 5 minutes, add ^^ tablespoonful flour, stir 2 minutes ; season with '^ teaspoonful salt, 4 whole peppers ; add Vi bay leaf, % pint water, y^ teaspoonful beef extract ; boil 5 minutes, then strain the sauce, return it to the blazer, remove the stones from 12 olives, press the olives back into their natural form, add them to the sauce, cook 5 minutes, add the livers

CHICKEN, BIRDS, AND GAME. 45

and Va tablespoonful lemon juice, cook 3 minutee, counting from the time they begin to cook ; in place of chicken livers, 1 pound of calf's or lamb's liver may be used. Serve with croutons or in patty cases of puff paste.

Chicken Livers k la Zulano. — Prepare the livers the same as in foregoing recipe, add to the livers while frying Vj cup- ful fine-sliced mushrooms, and to the sauce % giU oi mushroom liquor, then finish the same as above.

Creamed Chicken. — Cut a well-cleaned young chicken into 8 pieces, take the breast, second joint, and legs, season with 1 heaping teaspoonful salt, % teaspoonful pepper ; put 1 table- spoonful butter in the blazer, add the chicken, sprinkle over 1 tablespoonful lemon juice, place it over the lamp, cover and cook 10 minutes, stirring it once during that time ; then add 1 cupful boiling water and a small onion, cook slowly till done. If the broth should boil away, add a little more water. Shortly before serving, lay the chicken on a hot dish, remove all fat from the broth ; mix the yolks of 2 eggs with % cup cream or milk and add it to the chicken broth, stir a few minutes, pour the sauce over the chicken, and serve with buttered toast or croutons.

The back, giblets, the well-cleaned feet, and neck may be used for soup or chicken broth.

Chicken "with Oysters. — Place the blazer with % pint of oysters over the lamp, let it come to a boil, then instantly remove the oysters from their liquor with a skimmer and set aside ; pour the oyster liquor into another dish, return the blazer to the lamp with Y^ tablespoonful butter and 1 tablespoonful fine- chopped onion, V2 bay leaf, 6 whole peppers, % even teaspoonful salt, cook 5 minutes without browning; add % tablespoonful flour, stir, and cook 2 minutes ; add % pint of chicken broth or boiling water with % teaspoonful beef extract, cook 5 minutes ;

46 CHICKEN, BIRDS, AND GAME.

remove the bay leaf and peppers, add V-J^ cupful fine-cut cooked chicken meat, cook a few minutes, mix the yolk of 1 egg with 74 cupful cream, add it to the chicken, then add the oysters and '/j tablespoonful lemon juice; serve with 4 pieces of buttered

Rissotto of Cold Chicken. — Place the chafing-dish pan

half full of water over the lamp, when it boils add % cupful washed rice, cook 5 minutes, then drain the rice in a sieve and rinse it oft' with fresh water ; melt 1 ounce butter in the blazer, add y2 gill of fine-chopped onion, cook 3 minutes without brown- ing ; add the rice, stir, and cook a few minutes, add Ya pint of chicken or veal broth, Yg teaspoonful salt, Vi teaspoonf ul pepper, and Va cupful canned tomatoes or 1 large raw tomato cut fine ; cover and cook slowly till the rice is done, add Vj pint fine-cut cooked chicken-meat, cook a few minutes, turn the rissotto on a hot dish, sprinkle over 2 tablespoonfuls grated cheese; mix it with 2 forks and serve.

Quails a la Marazina. — Clean and split 2 nice young quail down the back in half, season them with Yj teaspoonful salt and pepper ; place 1 tablespoonful butter in a chafing dish, add 1 teaspoonful grated onion, cook 2 minutes ; put in the quails, cover, and cook 15 minutes, then uncover the dish, and, if the butter is getting too brown, add a little water ; again cover and cook 20 minutes; have a plate on the hot-water pan, put the birds on it, add V^ teaspoonful flour to gravy in pan, stir 1 minute, add a little water and the yolk of 1 egg, mixed with % gill of cream, stir and cook 1 minute, then add 1 teaspoonful of lemon juice, mix, and strain over the birds ; 4 pieces of bread cut into rounds with a cutter and fried in butter may be placed under the birds.

AH kinds of birds may be cooked the same way.

CHICKEN, BIRDS, AND GAME. 47

SQ.uab> — Season 3 well-cleaned squabs with 1 teaspoonful salt equally divided over the birds, tie each one with a string and bend the wings backward ; fry 2 tablespoonfuls fine-cut larding pork in the blazer till straw-color, add 1 tablespoonf ul butter, put in the birds, cook, turning them often, till they have obtained a nice brown color all over, then add Va cupful boiling water, cover, and cook till done ; if the water boils away, add a little more ; when done, lay the birds on a hot dish with a piece of toast or fried bread underneath each bird ; remove all fat from the gravy, mix 1 teaspoonful of cornstarch with 2 tablespoonfuls cold water, add it to the gravy, stir, and cook a few minutes, then add suf- ficient boiling water or white broth to make a creamy sauce; cook a few minutes longer, then strain ; pour the sauce over the birds and serve. All kinds of birds may be cooked the same way. The birds may be served over toast or steamed shredded wheat.

Grouse en Spaghetti.— Place 1 tablespoonf ul fine-cut larding pork in a chafing dish and fry straw-color, add 1 table- spoonful butter ; truss nicely two well-cleaned grouse, season each with % teaspoonful salt, put them in the pan breast downward, cover, and cook from 10 to 15 minutes, turning them once; when they are light brown add % gill of hot water, cover, and cook till done ; shortly before they are done add the liver of the birds and cook 5 minutes, then take them out and rub fine; when the birds are done lay them on a hot plate and cover them, add 1 teaspoonful cornstarch dissolved in a little cold water to the gravy, stir 2 minutes, add IVa gill of water, stir, and cook a few minutes, add the liver, then remove and set aside. In the meantime mix % cupful boiled spaghetti with the yolk of 1 egg, % tablespoonful flour, a little milk, salt, and, last, the beaten white ; put the blazer with y^ tablespoonful butter over the lamp, put a small portion of the spaghetti in the pan, the size of a small

48 CHICKEN, BIRDS, AND GAME.

saucer, fry light brown, put one of the spaghetti cakes under each grouse, pour over the sauce, and serve.

Potted Rabbit. — Cut a well-cleaned rabbit into 6 pieces, season with 1 tablespoonful salt and % teaspoonful pepper ; fry 2 ounces fine-cut larding pork in the blazer till it begins to turn straw-color, add 1 tablespoonful butter, put in the rabbit, turn often with a fork and cook till the rabbit has obtained a light- brown color ; add Va cupful water, cover and cook till done ; if the water boils away, add a little more ; when done, lay the rab- bit on a warm dish, mix Yg teaspoonful cornstarch with 2 table- spoonfuls cold water, add it to the sauce, stir, and cook 2 minutes, add sufficient water to make y2 pint of sauce ; if handy, add 2 tablespoonfuls sour cream, cook 3 minutes, counting from the time it begins to boil, strain the sauce over the rabbit, and serve. Another way is to add 2 tablespoonfuls currant jelly to the sauce in place of cream, or prepare the sauce without either.

Venison Steak, Broiled. — Procure 3 small venison steaks, brush them over with melted butter ; place the blazer over the lamp, when very hot put in the steak, fry 4 minutes on each side ; in the meantime stir 1 tablespoonful butter to a cream, add 1 even teaspoonful salt, Va even teaspoonful pepper ; spread this over both sides of the steaks and serve.

Venison Steak k la Maitre d'Hdtel.— Procure 3

small venison steaks, each weighing about % pound ; season with y^ teaspoonful salt, % teaspoonful pepper ; brush them over with melted butter ; have the blazer hot, put in the steaks, cook 4 minutes on each side ; dress them on a hot dish ; spread over 1 tablespoonful maitre d'hdtel, butter, and serve ; garnish with water cress and French fried potatoes.

Venison Steak with Cnrrant-Jelly Sauce. — Prepare and broil 6 small venison steaks, the same as in foregoing recipe ;

VEGETABLES. 49

next prepare the following sauce : Melt Va tablespoonf ul butter, add Va tablespoonful chopped onion, the same of grated carrot, and fine-chopped ham ; Va bay leaf, 6 whole peppers ; cook 6 minutes without browning ; add 1 teaspoonf ul flour, stir, and cook 2 minutes, add ^/^ cupful water, y^ teaspoonful beef extract, cook 6 minutes ; add 1 gill port wine, 1 glass currant jelly, stir, and cook till the jelly is dissolved ; strain the sauce on to a dish, and dress the steak over it ; garnish with bread croutons or potato croquettes.

For further instructions how to cook venison, see my book, The European and American Cuisine.

Bouquet. — Tie together into a small bundle 1 sprig of parsley, Vi bay leaf, 1 clove, and Vi sprig of thyme, and use as directed.

Croutons. — Cut several slices % inch thick from a two-days'- old baker's loaf of bread. Cut the slices with a cutter into round, heart, or oval shapes, brush them over with melted but- ter, and bake them on tins in a hot oven to a fine golden color, or fry them in butter light brown.

VEGETABLES.

Potato Balls. — Peel and wash 6 large potatoes, cut them into round balls with a vegetable cutter, place them in the blazer over the lamp, cover with cold water, add 1 teaspoonful salt, and cook till nearly done ; then drain off the water, return the blazer for a few minutes to the lamp, add Va tablespoonful butter, toss them for a few minutes, sprinkle over a little fine-chopped parsley, and serve.

50 VEGETABLES.

French Fried Potatoes.— Peel i medium-sized pota- toes, cut them into quarters, and if large into eighths ; lay them in cold water ; shortly before cooking, drain and dry the potatoes on a towel ; place the blazer with % pound lard over the lamp ; when hot, put in. some of the potatoes (not too many at a time), and fry light brown ; remove them with a skimmer, lay them for a few minutes on blotting or brown paper to absorb the grease ; sprinkle over some salt and fry the remaining the same way.

Hashed Potatoes.— Chop fine some cold boiled potatoes; for 1 pint chopped potatoes melt % tablespoonf ul butter in the blazer, put in the potatoes, season with ^/^ even teaspoonful salt and Vi even teaspoonful pepper ; cover and cook 5 minutes ; re- move the cover, stir them up, cover, and again let them cook a few minutes, then serve.

Iiyonnaise Potatoes. — Peel 2 large potatoes, cut them into thin slices, and lay them in cold water ; peel and cut 1 small onion into thin slices ; place the blazer, with 1 teaspoonful lard and the same of butter, over the lamp ; drain and dry the pota- toes in a napkin ; put them into the blazer, season with '/^ tea- spoonful salt and Vs teaspoonful pepper, cover, and cook 5 min- utes, then stir them ; sprinkle over the slices of onion, again cover, and cook 5 minutes ; then stir them, and cook till done ; turn the potatoes on to a hot dish, giving them the shape of an omelet ; sprinkle over a little fine-chopped parsley, and serve.

Fried Tomatoes. — Cut some large fresh tomatoes into thick slices, season with a little salt and pepper, dip the slices separately first into flour, then into beaten egg, and last into grated bread crumbs or cracker crumbs ; melt '^ tablespoonful lard and the same of butter in the blazer, put in as many tomato slices as conveniently will go in the blazer ; fry light brown on both sides, and serve.

VEGETABLES. 51

Tomato Farci de Poulette.— Select 6 medium-sized to- matoes, cut a small piece from the blossom side, scoop out all the soft part, and season each tomato with a pinch of salt and pep- per ; place them in a cool place or on ice ; then prepare a fine mayonnaise, cut some boiled chicken into small pieces (about '^ pint), cut also 2 hard-boiled eggs and % cup of fine-cut white celery ; mix the whole with mayonnaise, turn the tomatoes up- side down, let all the moisture run out, then fill them with the chicken mixture ; set the tomatoes on to small plates, pour a little mayonnaise around each tomato, and lay a border of shredded lettuce leaves around each tomato, then serve.

Tomatoes with Mushrooms. — Clean 4 medium-sized mushrooms and lay them in cold water with 1 tablespoonful lemon juice; scald 2 large tomatoes in boiling water and re- move the skin ; place the blazer with 1 tablespoonful butter and 1 teaspoonful grated onion over the lamp, cook 2 minutes ; dry the mushrooms in a napkin, cut them fine ; place them in the blazer, add the tomatoes, sprinkle over 1 even teaspoonful salt and pepper mixed, cover, and cook 10 minutes ; dress the toma- toes on a hot dish, lay the mushrooms around it, and garnish with water cress.

Asparagnis. — Peel 1 bunch of asparagus, wash and tie it up in 4 or 5 small bundles, cut it in even lengths ; have the pan with boiling water over the lamp, put in the asparagus ; cover and cook 30 minutes, or till done ; then add % tablespoonful salt, continue to cook 5 minutes ; when ready to serve, take the as- paragus out of the water, remove the strings, lay it on a hot plate, and pour over some melted butter.

Asparagus with Vinaigrette Sauce. — Boil the as- paragus the same way as above, and when cold serve with vinai- grette sauce.

52 VEGETABLES.

Green Peas. — Open a can of green peas, drain off the water, and rinse them with cold water ; place the peas in the blazer, add Yg cupful boiling water and 2 teaspoonfuls sugar ; cover and cook 10 minutes, then mix % tablespoonful butter with % teaspoonf ul cornstarch, stir it into the peas, add % even teaspoonful salt ; cook a few minutes ; add, if handy, 1 table- spoonful cream or 1 teaspoonful unsweetened condensed milk, add, last, 1 tablespoonful fine-chopped parsley. Fresh green peas are cooked the same way, only boil them 20 minutes, instead of 10 minutes.

Creamed Com. — Open a can of sweet corn and pour the contents in the blazer, place it over the lamp, add 1 tablespoon- ful sugar, a little white pepper, and 1 cup of milk ; cook 5 min- utes ; mix % tablespoonful butter with *^ teaspoonful flour, stir it into the corn, add % teaspoonful salt, cook 3 minutes, and serve.

Mushroom Bouch6es. — Melt 1 tablespoonful butter in the blazer, add 1 tablespoonful flour ; stir and cook 2 minutes ; add 1 cupful mushroom liquor, 1 cupful white broth, 1 teaspoon- ful beef extract, 1 teaspoonful salt, Vi teaspoonful pepper ; cook 2 minutes, then add 1 can of button mushrooms ; cook 15 min- utes ; mix the yolks of 2 eggs with Vg cupful cream, add it to the mushroom, turn out the lamp, add 1 tablespoonful lemon juice, and fill them into 12 hot patty cases and serve.

Mushrooms, Broiled. — Out off a portion from the stalk of 1 dozen large mushrooms, peel the top, and rub them with a little salt ; drop as soon as cleaned into cold water with the juice of 1 lemon ; 15 minutes before serving take the mushrooms out, wipe them dry, season with ^^ teaspoonful salt and a little pepper, brush them over with melted butter, heat the blazer over the lamp, put in the mushrooms, not too many at once, cook 5 min- utes on each side, dress them over 6 small slices of buttered toast,

VEGETABLES. 53

spread % tablespoonf ul maitre d'hotel butter over tlie mushrooms, and serve.

Mushroom 8aut6. — Cut off the ends of the stalk from 1 pint of fresh button mushrooms, rub the top off with salt, drop them into cold salted water with the juice of 1 lemon ; melt 1% tablespoonf ul butter in the blazer, remove the mushrooms from the water, add them to the blazer, season with % teaspoonful white pepper, 1 teaspoonful salt, and 1 tablespoonful lemon juice, cover and cook 20 minutes ; sprinkle over *^ tablespoonful flour, add % teaspoonful nutmeg and % cupful cream or milk, stir and cook 3 minutes, then serve with toast or bread and butter. Another way is to remove the crumbs from 6 small French rolls, brush them over with melted butter, and bake them light brown in a hot, oven, then fill them with the mushrooms ; in place of mushrooms the rolls may be filled with creamed oysters or lobster.

Spaghetti k I'ltalienne. — Place the chafing-dish pan half full of water over the lamp, cover, and when it boils put in 4 ounces Italian spaghetti broken into pieces, add 1 teaspoonful salt ; boil till done, about 35 minutes, then drain and set in a warm place. Fry 1 fine-chopped onion in 1 tablespoonful but- ter, Yz fine-chopped green pepper without the seeds, a small piece of bruised garlic, % capful dried mushrooms previously soaked in cold water, or fresh, and if not canned mushrooms may be taken ; cook 5 minutes ; then add % can tomatoes, Vg teaspoonful salt, ^4 teaspoonful pepper, 1 teaspoonful sugar ; cook 10 minutes ; put a layer of the spaghetti into a dish, pour over some of the tomato preparation, sprinkle over 2 tablespoonfuls grated cheese ; con- tinue in alternate layers until all is in the dish, put over the top a layer of grated cheese, and, if an oven is handy, bake it 10 minutes. If the cheese is not liked it may be omitted.

54 EGGS AND OMELETS.

Seasoning Salt.— Mix 4 tablespoonfuls salt with 1 table- spoonful pepper.

Boiled Rice. — Place Vj cup well-washed rice in the blazer, cover with plenty of boiling water, add /^ teaspoonf ul salt, set the blazer over the lamp, and cook about 20 minutes, till the rice is tender, but not broken ; do not stir while boiling ; then pour the rice in a sieve, rinse oflE with cold water, return the rice to the blazer, place it over the water pan, put '/j tablespoonful butter in the center of the rice ; cover and cook slowly for 10 minutes, then serve.