Drop, by spoonfuls, into a hot, well-oiled blazer and cook to a golden brown, turn, and brown the other side.
=Kornlet Oysters, No.

2.= To one can of kornlet add a teaspoonful of soda, two well-beaten eggs, salt and pepper, and enough fine cracker crumbs to hold the mixture together.

Drop from a spoon and cook as above.
RECHAUFFES AND OLLA-PODRIDA "Take heed of enemies reconciled and meats twice cooked." =Suggestions Concerning Rechauffes.= Many of the 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.