let from the loin or the top of a
"best end of a loin" boned. Cut the meat in slices or rounds, and saute
in hot butter in the blazer. Season with salt and pepper and pour into
the blazer half a cup of maraschino cherries with half a cup of the
liquid from the bottle. Candied cherries that have stood half an hour in
half a cup of boiling water, on the back of the range, and then mixed
with half a cup of sherry wine, may be used in place of the maraschino
cherries. This sauce may also be used with fillets of beef or young
turkey.

=Ham Timbales.=

INGREDIENTS.

1-1/2 cups of milk or thin cream.
1 cup of cold, cooked ham, chopped fine.
1/4 a cup of fine bread crumbs.
The yolks of 2 "hard-boiled" eggs.
Two raw eggs.
A few drops of tabasco sauce.
1/2 a teaspoonful of salt.

Take the bread crumbs from the centre of a stale loaf. Pass the cooked
yolks of eggs through a sieve. Add the ham, crumbs, yolks, salt and
tabasco to the raw eggs beaten and mixed with the milk. When thoroughly
mixed turn into timbale moulds very carefully buttered. Fit papers into
the bottoms of the moulds before buttering. Set these in the blazer,
surround with hot water, letting it come half way to the top of the
moulds. Heat the water to the boiling-point, then set the blazer into
the hot-water pan partly filled with boiling water, cover and cook until
the mixture is firm in the centre. Serve, turned from the moulds, with
cream or tomato sauce, flavored with onion, or with peas heated in a
cream sauce.

=Fillets of Chicken.=

(_Chafing-dish Style._)

Remove the breast from a plump and tender chicken and separate from the
bone and skin. Detach the small fillets, then cut each side into two or
three lengthwise slices the size of the small fillets. Keep covered
closely until ready to cook. Heat the blazer very hot, butter slightly,
and in it lay the fillets and sprinkle with the juice of half a lemon,
salt and white pepper; add, also, one-third a cup of chicken stock and a
tablespoonful of sherry. Cover and let cook about ten minutes. In the
meantime prepare a sauce in a second chafing-dish, using two
tablespoonfuls, each, of butter and flour, a dash of salt and pepper,
and one cup of stock, in making which a small piece of ham or bacon was
used. Add also a tablespoonful of mushroom or tomato catsup and a
tablespoonful of sherry wine.

=Mutton Rechauffe.=

(_Creo