1 tablespoonful of b.u.t.ter.
1 cup of tomatoes.
1 cup of crab meat.
Pepper and salt.
_Method._--Put the b.u.t.ter in the blazer; when melted, add the garlic, onion, salt, pepper and tomatoes, and let cook ten minutes; add the crab meat (fresh or canned). Serve when hot on sippets of toast.
=Shrimps a la Poulette.=
Make a sauce of one-fourth a cup, each, of b.u.t.ter and flour, half a teaspoonful of salt, a dash of pepper and one cup and a half of white stock; add one tablespoonful of anchovy essence and a quart of sh.e.l.led shrimps. When hot add the beaten yolks of two eggs, with half a cup of cream. Lastly, add a tablespoonful of lemon juice and serve, _without_ boiling, on sippets of toast.
=Shrimps with Peas.=
A pint of shrimps and a cup of peas, heated in a cup and a half of cream sauce, are particularly good.
=Anchovy Toast.=
Put about two tablespoonfuls of clarified b.u.t.ter into the blazer. When hot add bread cut as for sandwiches. Brown the bread on one side, turn, and brown the other side. Spread with anchovy paste and serve at once.
=Anchovy Toast with Eggs.=
Prepare the anchovy toast in one chafing-dish, and, at the same time, the eggs in another. Beat five eggs slightly, add half a teaspoonful of salt, a dash of pepper and half a cup of cream or milk. Put a large tablespoonful of b.u.t.ter in the blazer; when melted, add the egg mixture.
Stir until the egg is creamy, and serve on the anchovy toast.
=Anchovy Toast with Spinach.=
Press cooked spinach, chopped fine, through a puree sieve; reheat with a little b.u.t.ter, salt and two or three drops of tobasco sauce. Saute rounds of bread to a golden brown in a little hot b.u.t.ter, spread with anchovy paste, and over this spread the puree of spinach. Press into the spinach on each round of bread a quarter of a hard-boiled egg cut lengthwise, having the yolk uppermost.
=Anchovies with Olives.=
All the preparations for this dish, with the exception of sauteing the bread, may be made some hours before serving.
Thoroughly wash the anchovies, cut off the fillets, and chop very fine with a sprig of parsley and a few chives, or a slice or two of Bermuda onion; put the whole into a mortar and pound well, adding, meanwhile, a little paprica. Cut some large selected olives in halves, take out the stones, and fill them with the anchovy mixture. Cut small rounds of bread an inch and a half in diameter and an inch in thickness; remove a crumb, similar in shape to the olive, from the centre of each. Put a little b.u.t.ter into the blazer, and, when hot, saute the rounds of bread on both sides; drain on soft paper, put an olive in the centre of each and a little mayonnaise over the whole. Five anchovies will suffice to stuff a dozen olives.
=Sardine Canapes.=
Have ready yolks of eggs, cooked until firm, and an equal bulk of sardines, each rubbed to a paste. Mix thoroughly, and season with salt, pepper and lemon juice. Prepare some bread in the blazer as for anchovy toast; then spread with the sardine mixture and serve at once.
=Curried Sardines.=
Mix together one teaspoonful, each, of sugar and curry powder and a saltspoonful of salt. Put these into the blazer with one cup of cream and half a teaspoonful of lemon juice. Stir until the mixture is hot, then put into it ten or twelve sardines. In the mean time, heat some b.u.t.ter or oil in a second blazer, and in it saute some bits of bread a little larger than the sardines, and round slices of tart apple. Serve each sardine on a bit of bread; pour a little of the sauce over the top and garnish with a round of apple. The slices of apple will keep their shape, if the apples be cored and then cut into rounds without paring.
=Sardines.=
(_French fashion._)
Remove the skins and tails from about a dozen sardines and heat them in the oven. Heat some b.u.t.ter or oil in the blazer of one chafing-dish, and in it saute some bits of bread of suitable shape to serve under the sardines. Put in the blazer of another chafing-dish, over hot water, the well-beaten yolks of four eggs, one teaspoonful, each, of tarragon vinegar, cider vinegar and made mustard, one-fourth a teaspoonful of salt and one tablespoonful of b.u.t.ter. Stir the sauce until it is quite thick, then serve the sardines on the bread with the sauce poured over them. Olives are agreeable with this dish.
[Ill.u.s.tration: b.u.t.ter b.a.l.l.s, with Utensils for Chafing-Dish.]
[Ill.u.s.tration: Moulded Halibut with Creamed Peas.]
=Moulded Halibut with Creamed Peas.=
Two chafing-dishes will be requisite for preparing this delicious luncheon dish.
Have ready one pound of raw halibut chopped very fine; beat the yolk of an egg, add to it one teaspoonful and a fourth of salt, one-fourth a teaspoonful of white pepper and a few grains of cayenne or paprica.
Blend a teaspoonful of cornstarch with a little milk; then add milk to make two-thirds a cup, stir gradually into the egg and seasonings, and then very slowly into the fish. Lastly, fold into the mixture one-third a cup of thick cream, beaten until stiff. b.u.t.ter dariole moulds thoroughly, arrange a circle of cooked peas around the bottom of each mould, and fill with the fish preparation two-thirds full. Set into the blazer, surrounded with boiling water; after the water is again boiling, turn down the flame so that the water will barely quiver, and let cook about twenty minutes. Prepare, in the mean time, in the second blazer, creamed peas. Turn the fish from the moulds and surround with the
=Creamed Peas.=
Have ready one can of peas, drained, rinsed, covered with boiling water and drained again. Melt two tablespoonfuls of b.u.t.ter; add one tablespoonful of flour with one teaspoonful of sugar and half a teaspoonful of salt; add the peas and one-third a cup of milk, stir, and let cook until the liquid begins to bubble.
=Puree of Fish.=
Scald one quart of milk, with half an onion and a stalk of celery; strain into a pitcher and keep hot if convenient. Add to the remnants of cold boiled white fish enough canned salmon to make two cups; chop fine and rub through a puree sieve. Cook together in the blazer two tablespoonfuls of b.u.t.ter, three of flour, one teaspoonful of salt and a dash of pepper. Add the milk gradually, and, when all is added and the contents of the blazer are boiling, put a few spoonfuls of the sauce into the fish and beat until smooth; add more sauce, and, when well diluted and smooth, turn the whole into the blazer. Stir, and let cook until very hot; then serve with crackers, split, b.u.t.tered, and browned in the oven. These proportions give three pints of soup. Vegetable purees may be prepared in the same way.
=Salt Codfish with Tomato Sauce.=
Saute one clove of garlic and half an onion, grated or chopped fine, in three tablespoonfuls of b.u.t.ter; add two tablespoonfuls of flour, one-fourth a teaspoonful of paprica and one pimento, chopped fine; also, add one cup of tomato pulp, and, when the sauce boils, half a pound of "hatcheled" codfish, or any salt codfish picked into small pieces and freshened in one quart of cold water. Serve, while hot, with brownbread sandwiches, and pickles or pim-olas.
=Salt Codfish in Cream Sauce.=
Pick enough salt codfish into bits to make one cup. Let stand in cold water about half an hour. Make one cup of cream sauce, using one tablespoonful and a half of flour, two tablespoonfuls of b.u.t.ter and one cup of cream; remove all the water from the fish by wringing in a cheese-cloth, add the fish to the sauce, and, when heated, stir in a lightly beaten egg. Serve upon rounds of toast, with olives, or plain lettuce, or tomato salad.
=Rechauffe of Fish.=
INGREDIENTS.
1 cup of cooked fish, flaked.
1 cup of macaroni, cooked, and still hot.
1/4 a cup of b.u.t.ter.
1 cup of tomato puree.
1/2 a teaspoonful of salt.
Dash of pepper.