The Providence news. (Providence [R.I.]) 1891-1906, 1898-01-17
Nv Dear John.N

MY Dear John:
lam delighted that a lord OF creation"
should condescend TO ask me to give him
some recipes for his little bachelor lunch
es In the quiet OF his room OF course,
that means chafing-dish dainties, and l
ihave goodly supply of directions on
hand, and l would not be surprised IL
your sisters, and your cousins and your
aunts should make use of them. too.
l suppose. being a college chap that
you know that many bronze chatting
dishes have been found I'm Pompei; in
fact, j have seen one myself which was
uneathed there. now in the National
Mus .um at Naples. The chafing dish
really has four parts.-the hot water
pan, or lower one; the blazer. or cooking
pan; the lamp and the frame. or course.
all sorts Of material is used i'm their con-
struction, silver bronze nickel granite
ware and tin but think the most desir-
able Of all is the nickel one. for IL keeps
so bright with very little trouble. One
thing remember,-place your chatting
dish on tray much larger than the dish
and use pure alcohol in the lamp. unless
you desire to have your room anything
but sweet in smell.
Now for the recipes: At this season
everyone nearly likes oysters, and one
of the best ways of serving them is un-
der the name OF
OYSTER OMELET.
Put pint of oysters into the blazer,
directly over the lamp and cook in their
own liquor until the edges curl and they
are plump. Remove and then add three
tablespoonfuls OF butter, half tea
spoonful OF salt and a tablespoonful OF
pepper: then stir in the beaten yolks Of
three eggs. Put the blazer over the hot
water pan. and stir until the eggs thick.
en- the mixture: then add a teaspoonful
of lemon juice and serve on small pieces
OF well-browned toast. Serve olives
with this dish.
CLANS a LA NEWBERG.
Drain one pint of clans; remove the
soft parts and cut the hard parts fine.
Put one tablespoonful OF butter i'm the
blazer, add one saltspoonful of pepper,
one teaspoonful of salt one tablespoon
full of vinegar and the clans. Cook
eight minutes. Beat the yolks OF three
eggs. add cup OF cream and pour over
the clans. Cook two minutes and serve.
If you cannot get cream, use milk Serve
with toasted crackers.
PAN-BROILED BEEFSTEAK.
Cut away all the fat TO prevent smoke
when the blazer is very hot put the steak
I'm (frst brushing the dish over with but
teri, cook on one side, then on the other,
until IL is rare or well done. To suit the
taste. Place on your serving dish,
sprinkle it'll salt and pepper. and spread
with butter.
oMELET WITH HERBS.
Beat four eggs slightly, add four ta-
blespoonfuls of milk, one tablespoonful OF
salt, one saltspoonful of pepper and one
teaspoonful OF herbs, finely broken or
chopped. using mint and parsley for the
herbs. Melt one tablespoonful OF butter
In the blazer pan; pour in the egg mix
lure and cook until of a creamy consist
ency. Field over once and turn out on a
platter.
CHEESE FONDUE.
Beat ak eggs, AID one teaspoonful OF
salt. one saltspooBful OF pepper three ta-
blespoonfus OF unmelted butter and one
quarter Of pound Of rich cheese grated.
Cook In the blazer over hot water, until
smooth and creamy. and serve on toast.
The eggs should be beaten slightly with
a spoon before putting In the season
ing.
OF course. you want good recipe for
WELSH RAREDIT.
Cut half pound OF rich cream cheese
In small pieces. and melt IL with one tea
spoonful Of butter, adding gradually half
a cup OF milk. Season with one-half
teaspoonful OF mustard, one saltspoonful
OF mace. n few grains OF cayenne. a few
drops Of gc1d table sauce. and few
drops Of mushroom catsup. When the
cheese is melted. add one beaten egg, and
cook until IL thickens and quickly pour
over bu.tered toast.
OF course. John. you know that you
can cook eggs In any way desired in the
chatting dish. and you can stew oysters.
make soups from canned goods. and ha
a jolly little lunch fer yourself and your
friends at very little expense besides
having the fun OF cooking II. which is no
small grat'hcation.
Now, II these recipes are what you
wish, and you are successful with them,
will give you some more at a later day.
even through I am supposed TO frown
on midnight lunches. beirg
COMFORT JONES.
Doctor of Cookery.