Show pure and unselfish friendship Is tho the most beautiful thing in the world the beauty of it Is so great and rich that it swallows up absolutely all meaner things FOR THE CHAFING DISH As the cool evenings are upon us the he chafing dish suppers are arc most appealing the dis es which may be prepared are numberless sweet breads are greatly favored they are prepared la in the usual way by blanching and removing all of the pipes and skin then cut in large dice and cooked in thickened chicken stock one may not always have chicken ilcken cl stock on hand but a can of chicken soup Is easy to open and should always be on the emergency shelf flavor the soup with a bit of out onion on add a of curry powder and a few drops of lemon juice with this serve a dish of peas for patty shells the following filling may be used add asparagus tips to sweetbreads sweet breads mix mis with white sauce mashed yolks ol of two eggs a cupful of 0 thin cream and a few slices of stuffed olives serve hot the cream need not be added it if the sauce Is thin and rich enough some like curry with lobster mix a paste of olive oil a halt half teaspoonful teaspoon tul of mustard and paprika salt and curry to taste lay the lobster with a little littie butter in this and cook ten minutes savory toast cover slices of toast with grated cheese and set in the oven cut into pieces eight large mushrooms or if the fresh are unattainable use a half can of buttons fry two minutes in a blazer with three tablespoonfuls tablespoon of butter add gradually six eggs and stir until thick season with salt nul and pepper and pour piping hot over the toast curried chicken take two cupfuls of cold cooked chicken cut in bits one cupful of gravy and one teaspoonful each of minced onion and curry powder one tablespoonful of butter and salt to taste cook the onion in the butter mix the curry smoothly into the gravy add to the chicken and simmer ten minutes boiled rice Is a usual accompaniment to curry cuiry and well chilled bananas are also good try frankforth frank forts heated in cream served with nith toast gjul wit |