Salads, Sandwiches and Chafing-Dish Dainties Part 32

=Sardine Rarebit.=

Melt two tablespoonfuls of b.u.t.ter, add half a pound of fresh cheese, grated or broken into bits, and stir constantly while it melts; then add gradually the beaten yolk of an egg, diluted with two-thirds a cup of cream. Stir until smooth and slightly thickened; season with a scant half a teaspoonful of paprica, one-fourth a teaspoonful of salt and a few drops of tabasco sauce. Have ready a box of sardines, drained, broiled carefully and laid on the untoasted side of bread toasted on one side; pour the rarebit over the sardines and serve at once.

=Golden Buck.=

Prepare a rarebit in one chafing-dish; break some eggs into the blazer of another containing salted water just "off the boil." When the eggs are poached and the rarebit ready, place an egg above the rarebit on each slice of toast.

=Yorks.h.i.+re Rarebit.=

Add two slices of broiled or fried bacon to each service of golden buck.

=Mock-Crab Toast.=

Melt a tablespoonful of b.u.t.ter in the blazer, turning it about so as to b.u.t.ter the surface thoroughly. Put in half a pound of mild cheese, grated, and stir until the cheese is melted; then add the yolks of three eggs, beaten and diluted with a tablespoonful of anchovy sauce, a teaspoonful of made mustard, two tablespoonfuls of lemon juice or vinegar and one-fourth a teaspoonful of paprica. Stir until smooth.

Serve upon the untoasted side of sippets of bread toasted on one side.

=Cheese Fondue.=

INGREDIENTS.

1/4 a pound of cheese broken into bits.

2 tablespoonfuls of b.u.t.ter.

1 tablespoonful of flour.

1 saltspoonful, each, of soda and mustard.

3/4 a cup of milk.

A few grains of cayenne or paprica.

1/2 a cup of stale bread crumbs.

3 eggs.

_Method._--Sift the soda, mustard and cayenne into the flour and cook in the b.u.t.ter until frothy, then add the milk gradually; when the sauce boils, after all the milk has been added, put the blazer into the bath, add the crumbs and cheese, and cook and stir until the cheese is melted and the mixture becomes smooth; add the eggs, beaten until light, and serve at once.

[Ill.u.s.tration: Yorks.h.i.+re Rarebit.]

[Ill.u.s.tration: Curried Eggs.

(See page 191)]

=English Monkey.=

INGREDIENTS.

1 cup of milk.

1 egg.

1 tablespoonful of b.u.t.ter.

1 cup of fine bread crumbs from the centre of a stale loaf.

3/4 to 1 whole cup of cheese.

_Method._--Melt the b.u.t.ter, add the cheese, and stir while melting; then add the bread crumbs, which have been soaked in the milk and the egg lightly beaten.

EGGS.

New-laid eggs, with Baucis' busy care Turned by a gentle fire, and roasted rare.

--_Dryden._

=Scrambled Eggs with Cheese.=

Beat six eggs until whites and yolks are well mixed; add half a teaspoonful of salt, a dash of paprica and six tablespoonfuls of milk or cream. Melt two tablespoonsful of b.u.t.ter in the blazer, pour in the egg mixture, and stir and sc.r.a.pe from the blazer as it thickens. Just before it comes to the proper consistency, sprinkle in half a cup of grated Parmesan cheese, still stirring as before, and turn down the flame or set the blazer into the bath. American dairy cheese may be used instead of the Parmesan.

=Scrambled Eggs with Smoked Salmon.=

Cook half a cup of smoked salmon, cut into thin strips, in a tablespoonful of b.u.t.ter three or four minutes; then add to the eggs just before the cooking is finished.

=Scrambled Eggs a la Union Club.=

Heat one can of pimentos (sweet red peppers) in boiling salted water; drain, and serve on rounds of b.u.t.tered toast the pimentos filled with eggs scrambled with mushrooms or truffles. Pour around the pimentos a pint of well-seasoned brown sauce, to which one-third a cup of madeira has been added.

=Scrambled Eggs with Dried Beef.=

Cut half a pound of dried beef, sliced thin, into short match-like strips, cover with boiling water, drain at once, and add six eggs, beaten slightly, and one-fourth a cup of milk. Put two tablespoonfuls of b.u.t.ter into the blazer; when hot add the eggs and other ingredients, and stir and cook until the eggs are set.

=Scrambled Eggs with Tomatoes.=

Have ready a pint of tomato pulp, from which the seeds have been removed, seasoned with onion, celery or parsley, and sweet herbs. Put a generous tablespoonful of b.u.t.ter into the blazer; add the tomato, and, when hot, six eggs, slightly beaten, half a teaspoonful of salt and half a saltspoonful of pepper. Stir until the contents are of a creamy consistency. Serve with brownbread toast.

=Eggs and Mushrooms a la Dauphine.=

INGREDIENTS.

1 pint of thick tomato sauce, highly seasoned.

1 pint of mushrooms.

1/2 a teaspoonful of salt.

1/2 a saltspoonful of pepper.

6 eggs.