Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

a soup basin or bowl, and as you cut up the meat sprinkle it moderately with salt and throw it into the cold water; there let it remain for two hours, then put it all into a sauce pan and set it on the fire. Watch carefully the first rising and skim and secure this as it is the very essence of the beef; put it into a clean bowl and let the beef go on boiling ten minutes, no longer; then pour the extract through a sieve to the first skimmings; stir before using. For older children than infants you may flavor with onion and a few cloves. CHAFING DISH LOBSTER À LA NEWBURG. From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager. Two good-sized boiled lobsters. Pick out all the meat and cut into one-inch pieces. Place in a chafing dish with one ounce of butter, a pinch of salt and a very little red pepper. Cook five minutes, then add a wine glass of Madeira. Cook about three minutes, then add the yolks of three eggs well beaten with half a pint of sweet cream or milk; cook until it thickens, then serve. OMELET. From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady Manager-at-Large. Beat four fresh eggs slightly with two tablespoonfuls of cream; season with pepper and salt; put a tablespoonful of butter in the chafing dish, and when very hot pour in the egg; scrape up rapidly from all parts of the pan the cooked egg, letting the liquid portion follow the knife. It takes from forty to sixty seconds to cook it, then slip the knife under the left edge and fold the omelet over quickly and lightly. Serve on a hot dish. WELSH RAREBIT. From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager. Take one pound of American cheese, cut up in small pieces, place in a chafing dish and season with half a salt-spoonful of red pepper; stir for ten minutes or until cheese is thoroughly melted; have ready six large pieces of toast on a very hot dish;