The Chafing-Dish
"SUCH STUFF AS DREAMS ARE MADE OF."-Shakespeare.
THE chafing-dish comes down to us through a period of at least two thousand years. It was not always in the convenient form of today, but has gone through very interesting stages of development.
The present dish comprises the standard, the alcohol lamp, the hot-water pan, and the blazer. There should also be a nickel tray, and the proper utensils to use with them are a wooden spoon and fork, as these do not scratch the dish. Unless the user of the chafing-dish is an expert it is unwise to use the blazer for delicate cookery without the hot-water pan.
There is an erroneous idea that the cheaper alcohols are cheaper fuels than grain alcohol. Besides the very disagreeable odor of wood alcohol, the heat is not so intense; hence much more is consumed than when grain alcohol is used.
For convenience there is nothing more useful than a chafing-dish; being portable, it may be the source of much pleasure. Informality and congeniality are always attendant upon the chafing-dish supper.
The Recipes
Welsh Rabbit
One pound of creamery cheese Two eggs One and one-half cups of milk One tablespoon of…
Creamed Eggs
Make a Cream Sauce of two tablespoons of butter, two of flour, one pint of milk. Add to…
Eggs Poached in Tomato Sauce
Make Tomato Sauce in the blazer, according to recipe on page 21, and keep it hot by…
Scrambled Eggs with Tomatoes
Heat one pint of tomatoes, and season with two teaspoons of Larkin Table Salt, one-eighth…
Eggs a La Suisse
Melt one tablespoon of butter in the blazer, add one-half cup of cream, and when the…
Deviled Oysters
Into the blazer of a chafing-dish put two tablespoons of butter. Melt and add one eighth…
Panned Oysters
Use one quart of oysters. Heat the blazer and throw the oysters into it. Stir constantly…