Scrambled Eggs And Tomato

Melt two tablespoons butter; add one tablespoon each of chopped pepper and onion, one cup cooked tomato, one half teaspoon salt. When hot, add four eggs slightly beaten; when scrambled, serve on toast.

Poached Eggs on Toast May be prepared in chafing dish.

Creamed Lobster

Melt two tablespoons butter; add one fourth teaspoon salt, few grains cayenne, two tablespoons flour, one cup cream, few gratings nutmeg. Cook ten minutes, add meat from a two-pound lobster cut in small pieces, the grated coral, and one tablespoon butter. One teaspoon Worcestershire and one teaspoon mustard may be added.

Lobster A La Newburg

Melt two tablespoons butter; add one tablespoon flour, one teaspoon salt, few grains cayenne, one cup cream. Cook five minutes; add three egg yolks well beaten, the meat from a two-pound lobster, and just before serving, two tablespoons each of sherry and brandy.

Lobster With Pimolas

Mix one cup Brown Sauce, one cup sliced pimolas, two hard-cooked eggs cut in slices, one fourth teaspoon salt, few gratings nutmeg, and two tablespoons sauted mushrooms, with two cups lobster meat. Serve when hot with slices of brown bread toast.

Lobster With Mushrooms

Melt three tablespoons butter; add one cup fresh mushrooms, cut in slices, few drops onion juice, two tablespoons flour, one cup cream or Chicken Stock; meat from a two-pound lobster and salt, pepper, and cayenne to taste. Serve when hot.

Lamb Terrapin

Mix two cups cold cooked lamb, cut in small pieces, two hard-cooked eggs, chopped fine, two tablespoons olive oil. Let stand two minutes. Melt two tablespoons butter; add two tablespoons flour, one teaspoon mustard, one teaspoon Worcestershire Sauce, and one cup Lamb Stock, or milk. Cook five minutes. Add lamb and eggs and serve on graham toast.

Sauted Oysters

Season four dozen large oysters with salt, pepper, onion juice and lemon juice. Dip in crumbs, egg and crumbs, and saute in butter.

Fricassee Of Oysters And Mushrooms

Melt two tablespoons butter; add one tablespoon flour, one half finely chopped onion, one cup mushrooms, broken in small pieces, one cup Chicken Stock or one cup oyster liquor. Cook five minutes and add two cups oysters drained from their liquor. Reheat; season with salt, pepper, cayenne and Worcestershire Sauce. Serve with Brown Bread Sandwiches.

Celeried Oysters

Melt two tablespoons butter; add two cups each of celery and oysters. Season with salt, cayenne and lemon juice. Serve hot with crisp toast.

Shrimps And Tomatoes

Melt two tablespoons butter; add one can tomatoes; simmer until of puree consistency. Season highly with salt, pepper and onion juice. Add two cups shrimps which have been marinated in French Dressing for one hour. When hot, serve on hot buttered toast.

Sweetbreads With Bacon

Cut cooked sweetbreads in inch pieces. Sprinkle with salt, cayenne, lemon juice and onion juice. Wrap in slices of bacon. Skewer, saute in butter. Serve with Brown Sauce, and garnish with finely chopped celery.

Calves' Brains A La Bechamel

Cut two cups cooked brains in small pieces. Marinate with French Dressing. Melt two tablespoons butter; add four tablespoons chopped peppers, one half cup chopped mushrooms, few drops onion juice, two tablespoons flour, and one cup Chicken Stock. Cook five minutes; add brains; season with salt, cayenne, Tabasco and Worcestershire.

Buttered Tomatoes

Melt one half cup butter; sprinkle six sliced tomatoes with salt and pepper; put in chafing dish; cover and cook twenty minutes. Serve on toast.

Venison With Currant Jelly

Melt two tablespoons butter; add one quarter teaspoon salt, few grains cayenne, one tablespoon lemon juice, one cup Currant Jelly, one half cup sherry; cook five minutes. Keep hot while cooking slice of venison steak in chafing dish eight minutes. Serve sauce with venison.

Venison Stew

Cut one slice venison steak in inch pieces. Cover with Chicken or Veal Stock; simmer until tender, about fifteen minutes; season with salt and pepper; add one cup Currant Jelly and serve.

Sauted Bananas

Peel and cut four bananas in four pieces; melt two tablespoons butter, add two tablespoons sugar, and one half cup sherry; when hot, add bananas, and cook until bananas are hot and tender.

Hot Fruit Salad

Melt two tablespoons butter; add four tablespoons sugar, one quarter cup water, and one quarter cup lemon juice; add two cups mixed fruit, apples, bananas, figs and cherries; when hot, serve with cream sweetened and beaten until stiff.

Peach Canape

Melt two tablespoons butter; add two cups peaches with skin and stones removed; cook ten minutes; add sugar and lemon juice, and serve on slices of sauted bread or Sponge Cake; garnish with cream.

Pineapple Canape

Substitute two cups shredded pineapple for peaches, and follow directions for Peach Canape.