HOW WE COOK IN TENNESSEE

too warm to bear the hand, oysters are ready to serve. Serve with buttered toast. A wine glass of sherry wine adds much to the flavor if preferred.

Stewed Oysters. — One dozen large oysters, half pint milk, small piece of butter, salt and pepper. Put the milk in the chafing dish and when boiling add butter and oysters; season with pepper and salt.

Rice Croquettes. — One-half cup of rice, two eggs, two tea- spoons of sugar, one of salt. Boil rice until very soft; when cold beat in eggs, sugar and salt. Form into balls, dust a little flour over them, roll in egg and fry in chafing dish.

Chicken Croquettes (chafing dish). — Four cups minced chick- en, one cup bread crumbs, three eggs, a little drawn butter. Roll chicken, bread crumbs, eggs, seasoning and enough drawn butter to moisten into pear shaped balls. Dip these into beaten egg and then bread crumbs. Put into chafing dish and fry a nice brown.

Crab Toast. — Put a spoonful of butter in the chafing dish, and when hot add a small cup full of canned crab, cut fine. Add half a teaspoonful of flour and one-quarter of a cup of cream with salt and cayenne pepper to taste. Simmer until the mois- ture is almost evaporated, and then -place between very thin slices of hot buttered toast. A few drops of lemon jirice is a great improvement.

Quail (chafing dish). — Cover bottom of chafing dish with slices of bacon, put in quail ; over these another layer of bacon, cook about twenty or thirty minutes. These are fine.

Petit Pois. — Can of French peas, pepper and salt, two table spoonfuls of butter. Put the butter in the chafing dish ; when melted, add the peas; season with pepper and salt. Cook for ten minutes.

Students' Wafers. — Take five tablespoons water, when it comes to a boil add six tablespoons chocolate and half cup sugar. Let this boil until the consistency of thick cream. Add

12 HOW WE COOK IN TENNESSEE.

one-half cup chopped almonds. Eemove from fire, add one- fourth teaspoon vanilla extract. When cool, but not cold, spread about one-fourth of an inch thick on any kind of dainty wafers. Can be made on chafing dish.

Sweetbreads. — Sweetbreads, one tablespoonful butter, salt, salt pork strips. Sweetbreads should be well washed and dried. Run the pork in with a needle. Put the butter in the chafing dish and when hot lay in the sweetbreads, salt and cook. Turn often to crisp the pork.

Welsh Rarebit. — One pound of cheese, half glass of ale, yolk of an egg, one teaspoonful of dry mustard, one teaspoonful of Worcester sauce, a dash of pepper and a few drops of Tabasco sauce. If the cheese is fresh salt the above. Into the chafing dish put a few small lumps of butter, and after it has simmered a bit put in the cheese. Stir continually and gradually add the ale. When the cheese and the ale are well blended stir in the above condiments, prepared as follows: To the yolk of an egg broken into a cup add the dry mustard, Worcester sauce, pep- per and Tabasco. Let it have one more heating and pour over crackers, or toasted bread. — Miss Katherine Bray.

Welsh Rarebit. — Put into the chafing dish or pan a lump of butter size of an egg, melt it; then put in one pound of cheese that has been cut into dice; when this begins to melt, add slowly half bottle of beer and cook till it is all mixed ; then put in an egg into which half teaspoonful of mustard has been beaten. Cook another minute, then serve hot on crackers or toasted bread. — Mrs. I. B. Tigrett.

Lobster a la Newburg (for chafing dish). — Take nicest part of the lobster; cut in small pieces; put in chafing dish with butter, pepper and salt to season to taste. Also pour enough sherry wine over it to season. Cook ten minutes. Add the beaten yolks of two eggs, and sufficient cream — not enough to make it "sloppy". Let it all come to a boil and serve imme- diately.— Mrs. Chas. King.