New-York tribune., 1917-12-30

stirring carefully, until the oysters are plump
and the gills slightly curled-no longer. Sea-
son lightly with salt and paprika and serve on
buttered toast. The oysters exude enough juice
TO soften the toast.
Or let the oleo brown in the chafng dish,
add the oysters and cook as already described.
Then add q wineglassful of sherry or Madeira.
Season with salt and paprika and serve at
once. If wine is used, omit the lemon juice
and do not season until after the wine is added,
as wine augments the flavor Of the salt
TORTILLA OF KIDNEYS
Cut two lambs kidneys N slices and stew
until tender with dessertspoonful Of chopped
parsley, the same of chopped onion, one table
spoonful of oleo and half a breakfast cup OF
strained stock. Break four eggs and beat them
with half cupful Of rich milk or cream, hall
teaspoorful of salt and quarter Of a tea
spoonful OF paprika. Heat two tablespoonful
of olive oil in the uper part of the chahng
dish, pour in the egg mixture and cook until Il
begins to puff up in bubbles. Spread with
the prepared kidney puree fold over and serve
Immediately on hot platter. This is really a
sort Of Mexican omelet, and it is very good,
although not as light and delicate as the
French variety.
CHICKEN A LA KING
This is one of the most popular and also
one Of the most delicious dishes that can be
prepared in the chafng dish. The hostess
who can make it well is generally in great de-
mand as the presiding genius Of the la.e sup
per party. Melt two and half tablespoonSful
Of chicken fat, add one and half tablespoons
full Of cornstarch: when well blended add
three-quarters Of a teaspoontul Of salt
three-quarters Of cupful Of chicken stock,
half cupful of milk and one-quarter Of a
cupful of cream. Stir constantly until the
sauce thickens and boils. Then stir in one cupful
OF cooked fowl cut into strips (whitc meat
if possblc), half a cupfu Of sauted, sliced
mushroom caps, one-quarter of cupful Of
canned pimentos. cut in strips, and three
tablespoonsful of oleo cut into bits. Again
bring TO the boiling point. and when the IN
gradients are heated add one cog lightly beaten.
Place the blazer over the hot water pan and
stir for two or three minutes longer. SerS
on toast.
SHRIMPS A LA NEWBURG
Melt four tablespoonsfu of ols0 in the upper
part OF the chafing dish, add the contents 't
can or shrimps that have been marinated 10,
an hour in two tablespoonsful Of sherry ana
one Of brandy and then drained. Cook 70,
three minutes. Season with half teaspooniul
of salt, few grains Of cayenne and slight
grating of nutmeg, and stir in oae-third of
cupful of thin cream and the yolks OF TWO
eggs lightly beaten. Continue 70 stir un'l
well thickened and serve Immediately.
BOSTON RAREBIT
Put two tablespoonsful OF oleo int, us
blazer Of the chatting dish. When melted aea
two tabespoonsful OF -four; then pour -
slowly three-quarters Of cupful Of mh
cream. When the mixture thickens add tnr1
quarters of u cupful OF strained tomato pure
that has been mixed with one-third OF & Hn
spoonful of baking soda, salt mustard. paprsS'J,
and Worcestershire sauce TO taste. two cups
of fine cut cheese and two eggs slightly tea.sn.
Stir until the whole is light creamy mas
and serve on crisp, unswestened crackers :"
hot toast.