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CHOICE CHAFING DISH
MENUS.
Bacon and Liver.—Cook thin slices of bacon
in the hot blazer. Take out the bacon upon a
warm platter. Cut the liver in thin slices, and
lay them in cold salted water for ten minutes.
Drain them,season them with salt and pepper,
and roll them in a mixture of cornmeal and
flour. Cook them in the hot bacon fat. Make
a gravy by stirring a tablespoon of flour in
the pan after taking out the liver, and then
adding a cup of water or milk. A little
Worcestershire sauce may be added.
He that waits upon fortune is never sure of a dinner.
Beef Broth.—Two cups of chopped beef,two
cups oftepid water, half teaspoon of salt, and
a little pepper. Have round steak freed from
fat and skin. Add tepid water and salt. Let
it slowly heat in the blazer over hot water.
Put cold water in the pan,and turn the lamp
low so the meat may heat very slowly. Do
not let it boil. When the bits of meat are
white, showing that the juice has been ex
tracted, dip them out with a wire spoon. Be
careful to leave the soft brown flakes in the
broth, for they are the nutritious part of the
meat.
Seigel's Syrup makes every dish a feast.