Note.—Cream may be used in the place of stock, and the yolks of two uncooked eggs instead of the cooked eggs.
Spaghetti.
(Queen style.)
Cut cold cooked chicken or turkey and cooked tongue (enough to make one cup of meat) in dice; cut into inch-length pieces cooked spaghetti enough to make one cup. Put one cup and a half of thin cream into the blazer over hot water, and, when hot, add the meat and spaghetti. Beat the yolks of two eggs, add two tablespoonfuls of cream, and stir into the hot mixture; add, also, half a teaspoonful (scant) of salt and a dash of paprica. Stir constantly until the mixture thickens slightly, then serve at once with toast or crackers.
Scrambled Ham and Eggs.
Put a tablespoonful of butter in the blazer. Break six eggs into a bowl, add six tablespoonfuls of water, and beat until you can take up a spoonful. Add about a cup of fine-chopped ham and mix well. Pour into the blazer, and cook until creamy, stirring constantly.
Chicken Klopps with Bechamel Sauce.
Ingredients.
- 2 cups of cold chicken, chopped.
- ¼ a teaspoonful of celery pepper.
- 1 teaspoonful of chopped parsley.
- The unbeaten whites of 4 eggs.
- 1 teaspoonful of salt.
Method.—When ready to cook, mix the ingredients together thoroughly and form into round balls. Place the balls carefully in water just off the boil, and, in about five minutes, or as soon as the egg seems poached, remove the klopps with a skimmer. Serve with