Los Angeles herald., 1906-08-05
(,HAF ING

T[XTlHEN mine host finds that his family has
w betalen itself to foreign parts, and that
l-ys<==sI for two weeks or two months he must
IsstGslI needs be his own housekeeper and cook,
then this poor solitary man turns to
his chatting dish for consolation, and the tasty
palate ticklers he concocts with master hand.
When a chafng dish is not available or the
alcohol hegon is missing, then he goes TO his gas
stove, which it must be admitted is pretty good
thing, after ALL Many Of the recipes intended for
the chafng dish are equally appropriate for the
gas fire.
Appended is varied list Of good things which
with which he may regale his own and kindred
palates
SCRAMBLED EGGS WITH TOMATO.
-(Both)
Five eggs one tablespoonful of butter, one
quarter cup of milk, cupful of tomatoes, salt
and pepper.
Into the food pan Tor blazer), over boiling wa
ter, put the butter, turn in the eggs, which have
been beaten up with the milk Add a cupful Of
canned tomatoes, drained and chopped quite fine.
Serve directly from the pan into hot plates.
Chopped ham or bacon Tin place of oysters or
tomatoes) makes appetzing dish.
SCRAMBLED EGGS (Both)
Five eggs, one tablespoonful of butter, one tea
spoonful Of salt and pinch of white pepper.
Beat the eggs in a bowl sufficiently to blend
UHe WHITES ana YOlKS. NlelJ CUe DuDUer ana Iurn
III the eggs. Stir until thick and smooth. Sea-
son with the salt and white pepper.
BROWN EGGS
Three eggs, one-half teaspoonful of sauce one
half tablespoonful of butter, onehalf cup of stock
gravy, salt and pepper
Place the butter in the food pan over boiling
water and stir in the stock or gravy eggs, little
salt and pepper, Worcestershire or mushroom
sauce; stir continually, and serve on strips of
toast, spread with anchovy paste.
CHEESE ONELET.
Make the same as plain omelet, and as soon
as it begins to thicken sprinkle in three table
spoonfuls of grated cheese.
LYONNAISE POTATOES.
One tablespoonful of butter, one onion chopped
fine, twelve cold boiled potatoes, cut into dice;
parsley, salt, pepper.
To the butter and onion add the potatoes and
stir quickly over the open fame for five minutes,
taking care they do not stick to the pan; season
with salt and pepper, add chopped parsley, drain
and serve. e..
CREAMED POTATOES
One pint of cold potatoes cut in cubes or thin
Slices milk, tablespoonful of butter, one-half
teaspoonful of pepper, chopped parsley.
Put the potatoes in the chatting dish and cover
with milk and cook until the milk is absorbed.
Then add the butter, salt pepper and parsley.
Stir a few moments and serve.
Gales LIVER AND BACON
Bacon, liver, flour and pepper
The bacon and liver should be cut in thin slices.
Put the bacon into the cha6ng dish. When the
fat is cooked out draw the bacon to one side.
After rolling in -four and peppering, put in the
liver and cook until brown and tender, turning of
ten. Serve a slice of bacon with each piece OF
liver.
HAMBURG STEAK
Scrape with sharp knife the steak, press the
pulp removed into small round cakes, season with
salt and pepper. just smear the blazer with but
ter, then put in the cakes of meat, turning quick
ly Cook until a delicate brown. Serve round
slices of toast with small piece of butter on each.