The Superior times. [volume] (Superior, Wis.) 1870-1912, 1891-05-02
THINGS FROM A CHAFlNG DISH.
Better Things Than One Would Fancy
Could be Cooked.

Better Things Than One Would Fancy
Could be Cooked.
The chatting dish is not new inven-
ton. 1t is as old as the days of Homer
whom tradition declares to have done
all his cooking in an open brass vessel
very like the chatting dish of to-day,
except that it had no cover. The chat
ing dish family to-day is like the human
family, wary various, as Mr.. Venus
might say.
The most imposing chatting dish con-
sists of Il whole family all in silver and
fitting into silver frame, with the lamp
below. 1t costs several hundred dol
lars. The cheapest one IL of tin, with Il
nickel plating on the outer dishes. 1t
costs little overa dollar. But whether
your dish he of the first kind OF the
second there is no end to the good
things You can coniure up in it. The
number and variety of them will amaze
YOU If You have never looked it up.
Here are few all vouched for:
Pan RoAsr.-Put into the handled
dish Il tcaspoonful of butter; as il
creams, add one dozen large oysters, 4
little salt and white pepper, and a half
pint of oyster liquid. Cover and cook
two minutes. Put thin slice of nicely
trimmed toast on Il hot breakfast plate,
on II put SIN of the oysters and sufficient
liquid To mOistrn the toast. and serve
For Il party of four. double the quanti-
ties.
OYSTER ToAsr.-Chop half dozen oys
tiers moderately fine, season with salt
ana pepper ana trace OF nutmeg. Put
INTO the fiat dish a teaspooniu, of butter,
add the oyster mince. Beat up the
Nelks of two eggs with a gill of rich
cream. stir il into the dish: when the
egg ls firm serve on buttered toast.
FRESH MUSHROOMS. - Peel dozen
medium sized mushrooms, remove the
stems, melt half teaspoonful of butter
in the outlet dish, and before it gets too
hot lift the dish oil and put it on plate.
Cover the bottom of ne dish with mush-
rooms. On top of each mushroom puts
blt of butter the size of a marble. season
with Il little salt and pepper, return the
dish Ia the flame and cook for from two
Ia three minutes, according to the size
Of the mushrooms.
klpNEYS NTH EGG>-Scald, skin and
quarter four lambs kidneys; put into a
chatting dish Il tablespoonful of butter
and half atcaspoontul of chopped white
onion. When brown add the kidneys.
stir, add Il tablespoonful of water. then
add four raw eggs; when the eggs set,
the dish should he served, ms the
kidneys, if cooked much. will he tough. -
hEvuEp loB>rER.-Split in twolength-
wise the tau parts of two raw HOLSTERS.
remove the cntrails found therein. and
send tu table for the chatting dish. Mix
together half a t"aspooniul of salt. Il
S.Iltspoun each of dry mustard and
curry powder and Il half saltspoonfu
of black pepper. Work these ingredients
I" paste with a tablespoonful of oil.
spread II over the pieces of lobster
Put into the handled dish uf the chatting
dish Il hcaping tablespoonful of butter,
rub it smooth as it mrlts, put in the
lobster and cook ten minutes. When
done, squeeze over the dish the mice of
half Il lemon.
kIpNEYS AND Por Wash, peel
and cut into small dice three medium
sized raw potatoes. Scald and skin four
lambs kidneys, quarter them, chop up
sufficient celery to make a tablespoonful.
Put into Il chatting dish Il Scant table
spoonful of butter: when qr.itc hot, put
III the potatoes, stir To prevent sticking
L. the dish, add the celery, then the
kidneys and half pint of good rich
brown gravy. If a few mushrooms are
in the house add them. Season with
salt and pepper and tablespoonful of
mushroom catsup. Cover and simmer
six minutes and serve. The heat is So
intense that the potatoes, cut small,
cook III a few minutes.
CALVES BRAINS WITH EGGs.-Cut into
medium-sized pieces the boiled brain.
Warm it up in the chatting dish with IA
Scant tablespoonful of butter. Beat to-
gcthcr four Jaw eggs, and add to the
dish and stir continually until set, SEA-
son with salt pepper, a little chopped
parsley and serve
SwEETHREADs ERhA>SEED. Prepare
four small swcetbrcads and cut them in
To slices. Roll two ounces of butter in
IL little balls, dredgc these with flour
Put two of them into the chatting dish
and whisk them thoroughly. If the
heat X too strong. reduce ii. Add a
spoonful of veal broth or hot water;
continue the whiskIng, aud alternately
add Euttcr-baliS and tablespoonful. of
broth until the sauce is quite vclvcty in
appearance; season with salt. pepper,
and a very little nutmeg. Add the
slices of swectbrcad, simmer five
minutes, and just before serving add Il
little lemon juice.
AFTERpINNER CHEESE. togethera
restaurant pat of butter, a portion of
RouqUefort cheese ami = dash Of
cayenne: gradually moisten with glass
of extra dry champagne; work i" Il
smooth paste with a fork and serve on
toasted wafer crackers