New-York tribune., 1896-11-02
CHAFING-DISH RECIPES.
MRS LEMCKE's LAST LECTURE AT THE
FOOD SHOW.


FOOD SHOW.
| Mrs. Lemcke gave her last lecture at the Food
Show Saturday afternoon, the subject being
chang- dishes sandwiches and canapes. the cdibes
being such suitable for card parties after
theatre suppers. etc. The following recipes were
given:
| Canape sauce-Rub the yoks of three ard-bolled
eggs fine add one tablespoonful butter. stir until
creamy then add six earned anShovy fets mashn hn
tablespoonful tarragon vinegar or lemon juice; one
parsley into boiling water. then chop it iine add
| one-half easpoonfu of the parsley to the sauce
Canape a Ia Rcheeu--Cut twelve thin slices OF
bread into rounds with a cakc-cutter. fry light
little melted butter. and bake light brown In hot
oven). When cold, cover one side OF each with a
Extract extracted from six hard-shell ard boiled crabs Gu! up
T of lemon cd N
spoonful sal, and little Cayenne pspper pour It
the same time cook twelve canned mushrooms with
tablespoonful butter. the juice OF onehaf lemon
spoonful pepper ten minutes. Set aside to cool lay
the crab meat. equally divided. over each canape
put one mushroom in centre OF each canabe and
around the mushroom one teaspoonful Russian
sandwlches-str the yolks of two hard-boiled
eggs with two ounces OF butter to cream. add
tsrragon vinegar twelve hlle!s Of canned
anchovies. one teaspoonful English mustard: two
spoonful fine chopped capers. the fine chopped
whites OF the boiled eggs. one-auarter tcaspoonfu
this is We'll mixed add one pound hne-mInccd
boiled ham; spread one tabespoo nful Of thiS prsp
aio around and in two dagonaly: when they are ali
kin II the sandwich preparation Is not used an La az
| place; 1t will keep for some time. Remains of cold
ham that might otherwise he wasted can be pre-
Welsh rabbt-Place the pan with water over the
lamp; cover rst with plat then with chafing;
Sc, 1t aside; then put the blazer with one-haf
add two thin slices Of bread and fry them light
brown. lay the bread on hot plate over the water
| Then put four ounces inc-cut cheese into the
| blazer add one-han tcaspoonful English mustard
creamy mixture. then pour 1t over the fried bread
Cheese fondu.Fry two small slic..s OF bread the
| plate over the no, water pan; crack two eggs In
q bowl beat until very light: add two tablespoon
utcs: add pinch Of salt and little cayenne pep
| per- CRATE two ounces American cheese place the
! blazer with tcaspoonful butter over the IRE;
melted pour In the eggs. draw them with
the eggs begin to ,hIckcn add four ,abespoonfu@ Of
the grated cheese. nix and stir for few minute.
then divide IT over The two pieces OF fried bread
and serve.
The olive oil used in the second recipe was Amer
ican and Mrs Lcmckc says she never uses any
| other. she finds the American not only less ex-
pcnsive. but better. Among other things 1t never
gets rancid.
sold for the benefit OF Juliet corson was closed
In the forenoon. and tho prize was won by IL.
Lumpc OF Fort Lee. y. j. In the evening the
show itself brilliantly to an end. the results
being satisfactory both to exhibitors and managers.
In answer the request OF several Tribune read
ers who did not get the cookie recipes. add here
IN, one furnished the Wonan's Press club on
Friday which Mrs Lcnckc said was her best. and
fro m which many different things can bc made:
Take cup OF butter and two cups OF sugar
and stir together to a cream with the hands: add
two whole beaten eggs and the Juice and rind OF A
lemon. lastly add two cups OF hour snteh Win a
heaping teaspoonful Of baking powder. Adi more
flour II necessary. 10 make a dough sim enough 10
be handled conveniently
This dough Mrs Lemckc manipulated in various
ways Some Of Il was rolled out very thin and cut
int rings and crcscents and these when halfhaked
uero hrushed over with a mixture made Of one
,,esnoonfl each Of milk and sugar. and the beaten
white OF one egg and then sprnkled with crushed
.,,o,ds and sugar Others brushed with pure
beaten egg and sprnkled with nuts and sugar be-
fore being put the oven The rest OF the dough
mas b,ked in sheets and when done cut Into squares
,s md crescen;s the last being done so that there
Was no waste OF material - a., .,,,. a. %
ano,her dainty recipe given on thc samr "'y
- ,ho folio wing for gcnoses: 'iialf- ponhu Oh
a. a. nro-hnlf pound sugar. one-hnf ponhd hu',
ter three whole eggs. TWO yoihS, Wv ~, ,wn
lind OF one lemon. Put the three eggs % an ,' Two
49, air ten minutes then add the sifted hour
~ ,dd slowly the melted butter. the ienoh ana
~, ~ he,ten whites OF TWO eggs Line u ipiIs
a,,aw nan With buftercd paper spread inc mixuurr
~ ~ nm and bake in medium hot oven Whcn
III ~ nv pnovo p from the oven glaze II with wlne
niazc and cut 1t into small pieces or Gu, II h ho
fancy shapes. and Ice the'h wiz" pm" anu 'e
icing.