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Show OUII COOKINO SCHOOL, I lianng lllah lltrlpn. With Iho advance of cold neither Iho fad for chafing dlth tuppera la more popular than ever Almoit every ev-ery brldo of Hilt fall bat hi.l a cbnflne dlth among brr wedding prewatt She can experiment lo her heart contcal, ualng the following reclpea I rrameil ( IOrk.li. Two cupt told cblcktn cut Into small plecca, one cup of chicken ttoclt, on cup of milk or cream, two tabletpoon-tula tabletpoon-tula uf butter, one heaping tabletpoon-ful tabletpoon-ful of Hour, aatt and pepper. Cook tho butter and flour togotber In the chafing dlth Add tho atock and milk, and ttlr until unooth. Put In tho chicken, alt and pepper and rook three mla-utet mla-utet longer Uull llllll( lll.h. Two plump quallt, two tablespoon-full tablespoon-full of butter, ono gilt highly reasoned broth, one gill port or iliret one tea-oonful tea-oonful anion vinegar celery, talt, white pepper, one tabletpimful muih-room muih-room catchup. Cut th bl-d open down tho back. Put the Duller Into the chafing dlth and heal until it be-glna be-glna to brown Then rut In the birds cover and cook flvo minutes, turn and cook flvo minute longer When nicely nice-ly browned on both tides add the broth, part or claret, can-hup and vinegar, vin-egar, teaton with the celery, tail and pepper, and teru IUter I Nl.rrc. Meat of a bolted lobster tut Into large dice, good-alted lump of butter, I one eHI of sherry, ono pint of cream, jolks of two egg, glatn of sautcrne Put tho lobator In tho inuring iliah with a good-sited lump of butter and ttlr gentl) until tho butter It meltej and the lobster heated through Mli the sherry with tbo cream and )olks of eggs, first blending tho latter with enough cream to mako them at thick aa a mayonnaise. Pour the mixture Into In-to tho dish, over tho lobster Let It simmer a moment, then pour the sau-terne sau-terne over the wholo and serve hot. |