A few bits of onion and carrot browned in hot butter, or anchovy sauce or curry may be added; but, all things considered, the most convenient way to secure an appetizing flavor is by the use of "Kitchen Bouquet." This alone or in conjunction with a dash of some one of the many really good proprietary sauces on the market is well-nigh indispensable in chafing-dish cookery.
RECIPES.
"_No variety here, But you, most noble guests, whose gracious looks Must make a dish or two become a feast._" OYSTER DISHES.
He was a bold man that first ate an oyster .-- _Swift._ =Oysters.= Put into the blazer twenty-five to fifty choice oysters.

As soon as they are hot and look plump, add salt, pepper and butter.

Serve on buttered toast or crackers.

Add two tablespoonfuls of cream or half a tablespoonful of lemon juice before serving, if desired.
=Oysters, No.

2.= INGREDIENTS.
1 pint of solid oysters.
4 tablespoonfuls of butter.
1 tablespoonful of lemon juice.
1 scant teaspoonful of salt.
A few grains of cayenne.
Beaten yolks of 2 eggs.
_Method._--Put the oysters into the blazer.