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Chapter XXX-Chafing-Dish Recipes

M res OST chafing-dishes have two pans, the under one for holding hot water and the upper one to hold the preparation being cooked. The under pan is called the "hot water pan" the upper one the "blazer." The hot water pan may be used for keeping the food hot while serving and it is also used when the blazer contains any combination of eggs or milk, which might easily burn if cooked over the direct flame.

Oysters, clams, eggs, lobster, cheese and the great variety of creamed dishes are favorites with those who practice chafing-dish cookery. It is unwise to attempt too elaborate dishes, the more simple preparations, well made, being far preferable. Following are some representative chafing-dish recipes: