dishes prepared in the chafing-dish are rechauffes of cold
cooked meats, including game and fish. The composition of such dishes is
called "the flower of cookery": but it is well to remember that we are
dealing with a class of foods that are more digestible when cooked rare;
also, that in these cases digestibility decreases in proportion to the
length of time, as well as the number of times, the article has been
cooked. The meat or fish composing such dishes should not come into
direct contact with the source of heat; after being freed from skin,
bone and fat, they should simply be heated in a hot sauce over hot
water.

=Corned-Beef Hash.=

(_Spanish style._)

Chop together very fine the corned beef and potatoes and a half or a
whole green pepper, after having removed the seeds and veins; put two
tablespoonfuls of butter into the blazer (over hot water), add the
chopped ingredients, and season to suit the taste, adding a little stock
or milk to moisten; mix thoroughly, then cover, and stir occasionally
until heated through. Put a few bits of butter here and there over the
top, and serve when melted. Use an equal quantity of meat and potato, or
twice as much potato as meat. Serve with olives, pickles or a light
vegetable salad.

=Mock Terrapin.=

Have ready cooked half a calf's liver (it may be boiled or braised with
vegetables). Cut it into small cubes. Put one-fourth a cup of butter
into the blazer; when colored a little add the cubes of liver dredged
with two tablespoonfuls of flour, one-fourth a teaspoonful of paprica
and half a teaspoonful of salt. Stir and cook until the flour is blended
with the butter; then add one cup of water or stock and one teaspoonful
of chopped parsley. As soon as the sauce boils, add one-fourth a cup of
cream, two hard-boiled eggs chopped fine, and one teaspoonful of lemon
juice. Serve on toast, with quarters of lemon cut lengthwise.

_Note._--Cream may be used in the place of stock, and the yolks of two
uncooked eggs instead of the cooked eggs.

=Spaghetti.=

(_Queen style._)

Cut cold cooked chicken or turkey and cooked tongue (enough to make one
cup of meat) in dice; cut into inch-length pieces cooked spaghetti
enough to make one cup. Put one cup and a half of thin cream into the
blazer over hot water, and, when hot, add the meat and spaghetti. Beat
the yolks of two eggs, add two tablespoonfuls of cream, and stir into
the hot mixture; add, also, half a teaspoonful (sca