CHAFING DISH RECIPES

Chicken Wiggles. —

V*. cup cream % cup celery

1 cup mlik % cup walnut meats

1 tablespoon butter % can peas

2 egg yolks 1 teaspoon salt

* 1 cup chicken (salmon or

Scald the cream and milk in blazer over hot water, add egg yolks well beaten, butter and salt. Cook until it thick- ens, add chicken, cut in cubes, peas, which have been washed, drained, and celery cut in half-inch pieces. Cook until heated through and add nut meats. Serve hot on toast triangles. — Edna Burso, Worcester, Mass.

Welsh Rarebit. —

1 cup scalded milk 1 teaspoon flour

U cup grated cheese 1 teaspoon butter

teaspoon salt Dash Slade’s Cayenne

' & teaspooh Slade’s 1 egg Well beaten

Scald the rriilk in a double bdiler. Beat egg tiii light — hdd cheese, salt and mustard, flour and cayenne. Pour on scalded milk, return to the double boilsr, cook until it

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A simple shake flavors the cake, when you use Slade’s Powdered Nutmeg in those sifting- top tins.

thickens, add butter. Serve hot on toast points or on zephyrettes. — Edna Burso, Worcester, Mass.

Welsh Rarebit. —

1 tablespoon butter Vz teaspoon Slade’s Mus-

2 teaspoons flour tard

Ms cup cream or milk % teaspoon Worcester-

Vl teaspoon salt shire Sauce

Few grains Slade’s 3 cups grated cheese

Melt the butter in a double boiler^ add flour mixed with salt, mustard and cayenne) stir until smooth, then cream or- milk. Cook eight to ten minutes, add cheese, stir until melted, then Worcestershire Sauce. Serve on crackers. — Mary E. Ditson, Allston, Mass.

Slade’s Mustard will be found to be specially pleasing to the palate.

Baked Halibut. — Buy a thick slice of halibut, about 2 pounds. Wash it and lay it in a dripping pan on strips of salt pork and onion. Season with salt and Slade’s Pepper and grate over it one small onion and the juice of half a lemon. Then cover with buttered bread crumbs and bake about one hour.

It is especially good when served with Hollandaise sauce. — Miss Alice M. Williams, Lynn, Mass.

Deviled Scallops. — Pour boiling water over one pint of scallops and let them stand three minutes, drain and cut into quarters. Melt two tablespoons butter, add three table- spoons flour, Ms teaspoon salt and a generous seasoning of Slade’s Cayenne. Blend with the butter until smooth; add one tablespoon of lemon juice, % cup thin cream and stir until it boils, boil three minutes. Remove from the fire and add the yolks of two eggs, beaten smooth and the scallops. Put into buttered shells or ramekins, cover with buttered crumbs and bake until brown. — Mrs. Mary L. Wade, Atlantic, Mass.

Fillets of Halibut, a la Slade. — Wipe two slices halibut, each weighing one pound, and cut in eight fillets. Roll each fillet separately, and fasten with a small wooden ske- wer. Arrange six thin slices fat salt pork (two and one- half inches square) in a. pan, cover with one small onion thinly sliced and add a bit of bay leaf. Cream three table- spoons butter and add three tablespoons flour. Put fillets in pan, mask with cream butter, sprinkle with buttered cracker crumbs and arrange three parallel strips of fat salt pork on each. Cover with buttered paper for the first eight minutes of the baking; then remove the paper to brown crumbs and pork. Remove to a hot platter and pour around the following sauce:

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Imitations are never as good as the genuine. Slade’s Flavoring Extracts are genuine fruit flavors.

Drain off fat remaining in pan and strain; there should be three tablespoons. Add three tablespoons flour and stir until well blended, then pour on gradually, while stir- ring constanly one and one-half cups rich milk or thin cream. Bring to the boiling point, season with salt and Slade’s Pepper and just before serving add one tablespoon butter, bit by bit. — Fannie Merritt Farmer, Boston, Mass.

Fish With Green Peppers. —

1% cups cold cooked fish % slice onion, or flavor to 1 cup white sauce - taste with Slade’s Ex-

% small green pepper tract Onion

Salt and Slade’s Pepper'

Cut a slice from stem end of pepper, remove every seed and parboil peppers fifteen minutes. Make a white sauce with 1 cup milk, 2 tablesoonfuls butter, 2 tablespoonfuls flour, bit of bay leaf, sprig of parsley, salt and Slade’s Pep- per to taste, scalding the milk with the parsley and bay leaf, cook the onion finely chopped in the butter 3 minutes, or flavor with Slade’s Onion Extract to taste; add the flour when well mingled, the milk, salt, and Slade’s Pepper, when thickened and smooth add the fish broken into flakes and the green peppers cut into narrow strips; heat thoroguhly, and serve with brown bread sandwiches.

This is easily prepared in the chafing dish, having the green peppers previously cooked. — Katherine Parsons, Lynn, Mass.

Much of the so-called Onion Extract is made artificially from chemical ethers; Slade’s is the true extract of Onions.

Scalloped Fish. —

2 cups cold fish; cod, haddock or halibut 1% cups milk 1 slice onion Blade of Mace Bit of Bay Leaf

3 tablespoons butter 3 tablespoons flour % teaspoon salt % teaspoon Slade’s Pep per

% cup buttered crumbs

Scald the milk with onion, mace and bay leaf. Remove seasonings. Melt the butter, add flour, salt and pepper, then gradually the milk. Boil three minutes. Put one-half the fish in a buttered baking dish, sprinkle with salt and pepper and pour over one-half the sauce. Repeat, cover with but- tered crumbs and bake until the crumbs are brown in a hot oven. — M. E. Ditson, Allston, Mass.

Scalloped Scallops. — Wash and pick over one pint scal- lops. Mix one cup cracker crumbs and one-half cup soft bread crumbs and add one-half cup melted butter. Put a layer of crumbs in a buttered baking dish, cover with a layer of scallops, season with salt and Slade's Pepper and add

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It is your money you are spending. Why not insist upon having Slade’s Extracts?

three tablespoons cream. Repeat, cover with remaining crumbs and bake twenty-five minutes in a moderate oven. — Fannie Merritt Farmer, Boston, Mass.

There is a great difference in flavor between Slade’s Pep- per and the common pepper frequently sold.

Savory Finnin Haddie. — Soak Finnin Haddie in milk to cover one hour. Bake thirty minutes and separate into flakes; there should be two cups. Cook one-half tablespoon finely chopped onion and three and one-half tablespoons finely chopped green peppers in one-fourth cup butter five minutes, stirring constantly. Add one teaspoon salt, one- half teaspoon Slade’s Paprika and a few grains Slade’s Pep- per and cook three minutes; then add four tablespoons flour and stir until well blended. Pour on gradually; while stir- ring constantly one cup each milk and cream. Bring to the boiling point and add Finnin Haddie. Turn into a buttered dish, cover with buttered crumbs and bake until the crumbs are brown. — Fannie Merritt Farmer, Boston, Mass.

Tartar Sauce for Fried Clams, Scallops and all kinds of Fish. — Mix some finely chopped pickles or olives or a mix- ture of both with Slade’s Salad Cream. Another combina- tion preferred by some is finely chopped pickles, capers and parsley.