Savory Shrimps In Chafing Dish

Melt one tablespoonful of butter in the blazer and add two or three drops of onion juice; add one cupful of cream and one cupful of boiled rice. Shred one can of shrimps, which have been well washed in cold water, and add to the mixture. When thoroughly heated, add half a cupful of tomato catsup. Season with salt and pepper if necessary, and serve on crackers or toast.

Crabs And Shrimps, Spanish Style

For this purpose use the best quality of canned shrimps or crabs, if fresh ones are not obtainable. Cook two tablespoonfuls of butter with one of minced green pepper, one-half teaspoonful of minced onion, and one table-spoonful of chili sauce, or tomato catsup, until brown. Put away until required. Cook one tablespoonful of butter with one of flour, add one-half cup of rich milk, and when boiling add the green pepper mixture, one-half cup of shrimps, and the same of crabs, or use but one of these and a few fresh mushrooms cooked in butter. These could be cooked in the chafing-dish pan before making the sauce.

Crab Rabbit

Prepare this on the chafing dish and have the toast made beforehand. Melt three teaspoonfuls of butter, and add to it two tablespoonfuls of flour. Cook this well, then add one and one-fourth cupfuls of cream, and cook until it is thick, not allowing it to boil; season it with cayenne pepper, salt, and a little minced parsley; add to it one and a half cupfuls of chopped, boiled crab meat; when it is well heated add three tablespoonfuls of Parmesan cheese and two teaspoonfuls of Worcestershire sauce.

Flaked Crab Meat In The Chafing Dish

Utilize the contents of a can of crab meat and with a silver fork flake it into small pieces, adding two chopped hard cooked eggs, one tablespoonful of minced parsley, and salt and paprika to taste; meanwhile prepare in the chafing dish about two cupfuls of rich cream sauce, by blending together two even tablespoonfuls each of melted butter and flour and adding one cupful of milk or cream; be sure that the sauce boils, then stir in the other ingredients, and serve on rounds of hot buttered toast, garnishing each portion with a little grated egg yolk. This can be served in crab shells.

Hollandaise Sauce

Beat one-half a cupful of butter to a cream. Add the yolks of three eggs, one at a time, beating thoroughly into the butter. Season with salt and paprika or a few grains of cayenne pepper. The sauce should not be hot with pepper. Put the mixture into a double boiler, gradually add one-half a cupful of boiling water, and cook, stirring constantly until the sauce thickens. Add one teaspoonful of lemon juice and remove from fire. The curdling occurs when the sauce is overcooked or heated. The eggs then cook hard in grains, and it gives the appearance of curdling.

Drawn Butter Sauce

Melt two tablespoonfuls of butter, gradually add two tablespoonfuls of flour and one cupful of boiling water. When smooth and cooked sufficiently, add one-fourth teaspoonful of salt and one-eighth teaspoonful of pepper.