Welsh Rabbit
Because you may think I don’t know how to make one if I say nothing, I suppose I shall have to offer a word or so about Welsh rabbits. Melt an ounce of butter in the chafing-dish and then stir in and let melt slowly a pound of cheese cut up into very small pieces. Season this as you go along with paprika, a little salt, and mustard as you think you like it. When the cheese is quite melted pour in, very slowly, a little beer or ale, about two gills in all. Then when it is well blended with the cheese stir in a couple of eggs well beaten and serve on crackers. Did you ever try making your rabbits with ginger ale? Really they are good in that way, and it is very palatable to drink when you are eating them. And cider is delicious served with rabbits, also—the champagne cider. Try it some time.
Golden Buck
For a golden buck, prepare the cheese as for a rabbit, but on each plate when you are serving it place a poached egg. These must be prepared in another dish while the rabbit is under process of construction. So, you see, I wasn’t so far off in my calculations, rapid as they seemed to you at the time, when I said my little say about seven chafing dishes.
Eggs Poached in Tomato
Suppose you have on hand a pint of rich tomato sauce. Heat this in the chafing-dish and poach in it two eggs. Lift them out and lay on a hot dish while you poach two more. Continue in this way till you have half-a-dozen eggs poached. Serve one or two as you like, on a slice of toast or fried bread, pour some of the tomato sauce round, sprinkle grated Parmesan cheese over each and send them around the table on their mission.
Curried Eggs
If you are fond of curry try some curried eggs. Melt in the chafing-dish two ounces of butter, and fry in it two small onions, sliced; take these out and stir in a dessertspoonful of curry powder and a teaspoonful of Worcestershire sauce. When these are well mixed add half a dozen well-beaten eggs. Cook quickly and serve.
Creamed Chicken
Perhaps you have a pet recipe for creamed chicken, and I don’t doubt it is all such a recipe should be; but let me suggest that, instead of putting chicken and cream and all the other things into the chafing-dish at the same time, you melt the butter first and then stir in the chicken and let it cook for two or three minutes before you put in the cream, or béchamel, or whatever it is you use. The flavor of the dish will be very much richer and more palatable to most persons. For, between ourselves, I think that creamed chicken is apt to be rather a flat and tasteless affair, and will stand quite a little bracing up.