Chafing Dish Recipes
CREAMED OYSTERS ON TOAST.—One quart oysters, one quart milk, yolks of three eggs, butter size of an egg, salt, pepper, and a dash of nutmeg. Melt the butter and when slightly brown add the milk and seasoning. When this is boiling hot add the oysters, chopped, and eggs beaten well. Thicken with a little flour and water. Serve on hot buttered toast.—Mrs. Aaron J. Bessie.
SPANISH OMELET.—One half can French peas, one half can tomatoes, one tablespoon chopped onion, salt and pepper to suit taste, a dash of paprika. Cook until the onion is soft. Make a plain omelet and serve on a platter with the vegetables around it. Serve hot.—Mrs. Aaron J. Bessie.
MUSHROOMS ON TOAST.—Drain the liquor from one can of French mushrooms, melt one half cup butter until it begins to brown, then add the mushrooms, salt, pepper, one tablespoon Worcestershire sauce and a little parsley. Allow to cook for about five minutes. Serve on buttered toast.—Mrs. Aaron J. Bessie.
SCRAMBLED EGGS WITH SALMON.—One small can salmon, free from bones and skin, one cup bread crumbs, six eggs beaten light, salt and pepper to suit taste, one tablespoon butter, melt butter and add salmon, eggs and crumbs and seasoning. Brown nicely.—Mrs. Aaron J. Bessie.
HAM PATTIES.—Chop cold cooked ham and add one half amount of bread crumbs, season to suit taste, use enough milk to form in patties, place in pan and break on each an egg. Cook covered until eggs are done.—Mrs. Aaron J. Bessie.
WELSH RAREBIT.—One pound cheese grated, one large tablespoon butter, one large tablespoon catsup, one quarter teaspoon salt, dash of red pepper, one gill of beer. Cook until smooth, stirring all the time. Serve hot on buttered toast.—Mrs. Aaron J. Bessie.