Bread Sauce

To one pint of milk add half a cup of fine, stale bread crumbs, a small onion with six cloves stuck in it, half a teaspoonful of salt and a few grains of cayenne. Cook in the double boiler for about an hour; stir occasionally. Remove the onion, beat well, and add one tablespoonful of butter. Put one tablespoonful of butter over the fire in a small saucepan; when hot add two-thirds a cup of rather coarse bread crumbs; stir over a hot fire till they are brown and crisp. Sprinkle over the timbales and sauce. Add a sprig of parsley to the top of each timbale.

Pan-Broiling

Chops, birds, venison, hamburg, sirloin and other steaks, even spring chickens, may be cooked successfully in the chafing-dish; but they are not the dishes upon which an amateur should begin his experiments. Heat the blazer very hot, brush over the surface with a brush dipped in olive oil (or use a butter-ball and a fork), lay in the article to be cooked, sear upon one side, turn and sear upon the other; repeat, turning and cooking until done to taste; five minutes will suffice for small lamb chops. Serve with:

Maitre D'Hotel Butter

Beat four tablespoonfuls of butter to a cream; add half a teaspoonful of salt and a few grains of pepper, also one tablespoonful of parsley, chopped very fine, and one tablespoonful of lemon juice, very slowly.

Fillets Of Beef, Mushroom Sauce

Have half a dozen slices cut crosswise from a neatly trimmed fillet of beef. The slices may be cut of any thickness desired, but from half to three-fourths an inch is preferable for chafing-dish cookery. Melt two tablespoonfuls of butter in a hot blazer; lay in the meat, and cook four or five minutes, turning every ten seconds. The heat should be well maintained throughout the cooking. Season with salt when half cooked. In another blazer make a cup of brown sauce; brown two tablespoonfuls of butter, add four tablespoonfuls of flour, and, when this is well browned, add half a cup of very rich brown stock and half a cup of liquid from the mushroom can. Season to taste with Kitchen Bouquet, salt, and a few drops of tabasco sauce, then add half a bottle of mushrooms, cut in halves. Serve as soon as the mushrooms are hot.

Fillets Of Lamb, Cherry Sauce

For the fillets use either the fillet from the loin or the top of a "best end of a loin" boned. Cut the meat in slices or rounds, and saute in hot butter in the blazer. Season with salt and pepper and pour into the blazer half a cup of maraschino cherries with half a cup of the liquid from the bottle. Candied cherries that have stood half an hour in half a cup of boiling water, on the back of the range, and then mixed with half a cup of sherry wine, may be used in place of the maraschino cherries. This sauce may also be used with fillets of beef or young turkey.

Ham Timbales

Ingredients

1 1/2 cups of milk or thin cream. 1 cup of cold, cooked ham, chopped fine. 1/4 a cup of fine bread crumbs.

The yolks of 2 "hard-boiled" eggs. Two raw eggs. A few drops of tabasco sauce.

1/2 a teaspoonful of salt.

Take the bread crumbs from the centre of a stale loaf. Pass the cooked yolks of eggs through a sieve. Add the ham, crumbs, yolks, salt and tabasco to the raw eggs beaten and mixed with the milk. When thoroughly mixed turn into timbale moulds very carefully buttered. Fit papers into the bottoms of the moulds before buttering. Set these in the blazer, surround with hot water, letting it come half way to the top of the moulds. Heat the water to the boiling point, then set the blazer into the hot-waterpan partly filled with boiling water, cover and cook until the mixture is firm in the centre. Serve, turned from the moulds, with cream or tomato sauce, flavored with onion, or with peas heated in a cream sauce.