Evening Republican, Volume 21, Number 45, Rensselaer, Jasper County, 23 February 1917 — Chafing Dish Recipes. [ARTICLE]

Chafing Dish Recipes.

Cheese Fondu. —Two cupfuls grated cheese, one tablespoonful butter, cupful of milk, one cupful bread crumbs, two eggs, a little cayenne. Put the butter into the chafing dish; when melted add the milk, crumbs, cheese and cayenne; stir constantly. Add just before serving the eggs beaten light. Creamed Lobster.—One tablespoonful butter, one tablespoonful flour, one cupful of milk, one small cupful cream, two pounds lobster, teaspoonful of salt, cayenne pepper. Melt the butter in the chafing dish and then stir in the flour gradually, add the milk and cream; when all is smooth add the lobster cut into small pieces, then add the salt and cayenne. Stir until very hot, add the lemon juice and serve at once on toast.