lds, and let cook about twenty minutes, or till
the centres are firm; turn out of the moulds on to a warm platter, and
pour about them a thin bread sauce.

=BREAD SAUCE.=

To one pint of milk add half a cup of fine, stale bread crumbs, a small
onion with six cloves stuck in it, half a teaspoonful of salt and a few
grains of cayenne. Cook in the double boiler for about an hour; stir
occasionally. Remove the onion, beat well, and add one tablespoonful of
butter. Put one tablespoonful of butter over the fire in a small
saucepan; when hot add two-thirds a cup of rather coarse bread crumbs;
stir over a hot fire till they are brown and crisp. Sprinkle over the
timbales and sauce. Add a sprig of parsley to the top of each timbale.

=Pan-Broiling.=

Chops, birds, venison, hamburg, sirloin and other steaks, even spring
chickens, may be cooked successfully in the chafing-dish; but they are
not the dishes upon which an amateur should begin his experiments. Heat
the blazer very hot, brush over the surface with a brush dipped in olive
oil (or use a butter-ball and a fork), lay in the article to be cooked,
sear upon one side, turn and sear upon the other; repeat, turning and
cooking until done to taste; five minutes will suffice for small lamb
chops. Serve with

=Maitre d'Hotel Butter.=

Beat four tablespoonfuls of butter to a cream; add half a teaspoonful of
salt and a few grains of pepper, also one tablespoonful of parsley,
chopped very fine, and one tablespoonful of lemon juice, very slowly.

=Fillets of Beef, Mushroom Sauce.=

Have half a dozen slices cut crosswise from a neatly trimmed fillet of
beef. The slices may be cut of any thickness desired, but from half to
three-fourths an inch is preferable for chafing-dish cookery. Melt two
tablespoonfuls of butter in a hot blazer; lay in the meat, and cook four
or five minutes, turning every ten seconds. The heat should be well
maintained throughout the cooking. Season with salt when half cooked. In
another blazer make a cup of brown sauce; brown two tablespoonfuls of
butter, add four tablespoonfuls of flour, and, when this is well
browned, add half a cup of very rich brown stock and half a cup of
liquid from the mushroom can. Season to taste with Kitchen Bouquet,
salt, and a few drops of tabasco sauce, then add half a bottle of
mushrooms, cut in halves. Serve as soon as the mushrooms are hot.

=Fillets of Lamb, Cherry Sauce.=

For the fillets use either the fil