Improved with Lea & Perrins' Sauce

CHAFING DISH SUPPER MENU

To be prepared with Lea & Perrins'
Sauce in the cooking

Welsh or Tomato Rarebit
on
Toasted Crackers
Devilled Ham, Celery and Lettuce Sandwiches
Salted Nuts Stuffed Olives
Coffee
or
Ginger Ale Orange Juice High Ball

At no other time do we so desire tasty, spicy piquant food as when we have a chafing dish supper. And there is no other dish wherein the supreme quality of Lea & Perrins' Sauce shows off to better advantage than in the chafing dish recipe. For the midnight college spread—the Welsh, Cheese or Tomato Rarebits—for the kitchenette apartment dinner of Creamed Dried Beef, Ham, Shrimps or Eggs, or for the simple home Sunday night supper of Creamed Oysters, Chicken or Chicken À la King—Lea & Perrins' Sauce—the original Worcestershire—forms the unsurpassed, the perfect seasoning.

A chafing dish is composed of two flat pans, one called the blazer, the other the hot-water pan. The usual chafing dish recipe directs the first cooking of the material to be directly over the heat—and is finished and the food kept hot over the hot-water pan.

The chafing dish, particularly if it is one in which alcohol is the heating element, should always be placed on a tray, to avoid any danger from fire or a possible "boiling over" of the food. A wooden or chafing dish spoon is a help although not essential. The butter, flour and things necessary for the dish to be made should be measured and placed on the tray besides the chafing dish so that the recipe may be made up without hurry or getting up and down from the table. With electric grills the toast may be made under the grill while the other things are cooking above.

WELSH RAREBIT

Improved with Lea & Perrins' Sauce

• 1 teaspoonful of Lea & Perrins' Sauce.
• 1 tablespoonful of butter.
• 2 cupfuls of grated American cheese.
• 1/2 cupful of cream.

Buttered soda crackers or toast.

Melt the butter in the blazer over the hot-water pan, in which the water should be boiling. Add the grated cheese and the cream alternately, a little at a time, allowing the cheese to melt slowly. Add the Lea & Perrins' Sauce.

Keep over the hot water while serving and serve on buttered crackers or toast. Serve Lea & Perrins' on the side, to be used for a flavor to suit each taste.

CHEESE AND TOMATO RAREBIT

Improved with Lea & Perrins' Sauce

In the Welsh Rarebit recipe, substitute tomato purÉe for the cream, add a well-beaten egg and cook until smooth and creamy. Serve with toast or crackers as desired.

RED PEPPER RAREBIT

Improved with Lea & Perrins' Sauce

To the Welsh Rarebit add one chopped red pepper from which the seeds and pulp have been removed.

"PIGS IN BLANKETS"

Improved with Lea & Perrins' Sauce

Wrap around peeled mushroom caps or oysters a strip of bacon, pinning it down with tooth-picks. Cook in the chafing dish until the bacon is crisp, add a teaspoonful of Lea & Perrins' Sauce and serve with toast.

CHICKEN À LA KING

Improved with Lea & Perrins' Sauce

• 1 teaspoonful Lea & Perrins' Sauce.
• 2 cupfuls of cooked cubed chicken.
• 1/2 cupful of cut mushrooms.
• 1 green pepper.
• 2 tablespoonfuls of flour.
• 4 tablespoonfuls of butter.
• 1 cupful rice or vegetable water.

Remove all seeds and pulp from the pepper and chop it up fine. Peel the mushrooms and break them into fine pieces. Melt the 2 tablespoonfuls of butter directly over the chafing dish flame or grill and sautÉ the mushrooms and peppers in it. Add the rest of the butter and slowly stir in the flour. Add the rice water, stirring all until smooth. Cook until it boils for one minute, then place in the pan over the hot water, add the chicken and cook for five minutes. Add the Lea & Perrins' Sauce. Serve on toast.

CREAMED SHRIMPS

Improved with Lea & Perrins' Sauce

Break the shrimps from a can into small pieces and run under the cold water. Drain. Use the same amount of butter, flour and liquid given in the Creamed Egg recipe to make a sauce, adding the shrimps after the sauce has been cooked for one minute. Cook over hot water for ten minutes before serving.

CREAMED EGGS

Improved with Lea & Perrins' Sauce

• 1 teaspoonful of Lea & Perrins' Sauce.
• 6 hard-cooked eggs.
• 1/2 teaspoonful of salt.
• 1 tablespoonful of butter.
• 1 tablespoonful of flour.
• 1 cupful of rice water or vegetable stock.

Melt the butter directly over the chafing dish flame or grill, add the flour, stir until smooth and slowly stir in the rice water. Cut the hard-cooked eggs into small pieces, saving out the yolk of one. Add the chopped egg to the white sauce and continue the cooking over hot water. Add the Lea & Perrins' Sauce and the salt. Serve on points of toast and garnish with the yolk of 1 egg rubbed through a fine strainer and sprinkle on top of the whole dish.

CREAMED SALMON

Improved with Lea & Perrins' Sauce

This is made by using salmon in the Creamed Egg recipe in place of the eggs. Chop one hard-cooked egg into fine pieces and add to dish before serving.

OTHER CREAMED DISHES

Improved with Lea & Perrins' Sauce

Any fish or meat which has been previously cooked may be creamed in a chafing dish, using the Creamed Egg recipe and substituting the desired ingredient for the eggs.

PANNED OYSTERS

Improved with Lea & Perrins' Sauce

• 2 teaspoonfuls of Lea & Perrins' Sauce.
• 25 oysters.
• 1/2 teaspoonful of salt.
• 2 tablespoonfuls of flour.
• 2 tablespoonfuls of butter.
• 1 cupful of oyster liquor.

Heat the oysters directly over the flame until the edges curl. Add the butter and flour, which has been mixed with a little of the oyster liquor to make a smooth paste, and when blended add the rest of the liquid to make a white sauce. Continue cooking over hot water for a few moments and add the Lea & Perrins' Sauce. Serve with toast.