Favorite Dishes Part 28

OMELET.

From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady Manager-at-Large.

Beat four fresh eggs slightly with two tablespoonfuls of cream; season with pepper and salt; put a tablespoonful of b.u.t.ter in the chafing dish, and when very hot pour in the egg; sc.r.a.pe up rapidly from all parts of the pan the cooked egg, letting the liquid portion follow the knife. It takes from forty to sixty seconds to cook it, then slip the knife under the left edge and fold the omelet over quickly and lightly. Serve on a hot dish.

WELSH RAREBIT.

From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.

Take one pound of American cheese, cut up in small pieces, place in a chafing dish and season with half a salt-spoonful of red pepper; stir for ten minutes or until cheese is thoroughly melted; have ready six large pieces of toast on a very hot dish; cover each slice with the melted cheese; serve very hot as a relish.

SHRIMP a LA NEWBURG

From MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.

One tablespoon b.u.t.ter; when hot add one tablespoon flour, four tablespoons cream stirred together; yolks of two eggs, add salt, red pepper and mace; bring to a scalding point, add shrimps and four tablespoons of sherry; serve at once.

CHICKEN WITH CURRIE.

From MRS. I. L. REQUA, of California, Alternate Lady Manager.

Mix half a teacupful of b.u.t.ter and two tablespoonfuls of currie powder thoroughly together and put into the chafing dish with one small onion cut fine; stew together four minutes and then add half a teacupful of stock or broth, half teacupful milk, salt and pepper to taste; when this has become smooth add the chicken and stir constantly in the sauce, stewing nine minutes; serve with rice croquettes.

FRESH MUSHROOMS a LA CReME.

From MRS. FRANCIS B. CLARKE, of Minnesota, Lady Manager.

Take a pound of fresh mushrooms, the larger the more tender; peel carefully the thin skin from the tops and wash thoroughly; then cut into broad strips or halves, if small, and place in a sauce pan with a pint of cream; let them boil slowly for a half to three-quarters of an hour, until tender; then take a little flour and a tablespoonful of b.u.t.ter, rub thoroughly together and mix into the cream; do not get it too thick; add salt and pepper and serve on hot toast. This also is very nice served in a chafing dish. Be sure to have the water in the under pan. Serve on toast. This makes a delicious luncheon dish.

MOCK TERRAPIN.

From MRS. MARGARET BLAINE SALISBURY, of Utah, Eighth Vice-President Board of Lady Managers.

Put in the chafing dish the dark meat of cold chicken, turkey or grouse, cut in small dice, with half a pint of cream or stock, and when it comes to a boil stir in the following mixture: two tablespoons of b.u.t.ter rubbed into a smooth paste with a tablespoonful of flour and the yolks of three eggs, a teaspoonful dry mustard, a little cayenne pepper and salt, all mixed with a little cream or stock; let simmer a few minutes (not boil) and when ready to serve stir in a large wine- gla.s.s of Madeira.

_Wis.h.i.+ng you the success you deserve in the accomplishment of this laudable project, believe me, Sincerely yours_.