Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-02-04

pie, though 1t may have had a strong influence
with some. What has made the chatting dish
popular is undoubtedly its convenience for
cooking Sunday night suppers when the maid is
having her evening off, for luncheons possibly
on wash days. and with the bachelor for cook
tainly the sales Of the chatting dish recently
have amounted to something enormous COM
pared with what they were year or two ago.
You can buy books which will tell you ''what
can be done with chatting DISH None Of
them will tell you (what is quite as importantly
what you ought not to do and what you can do
easiest with your chatting dish when you get it.
l ought to know, fo- have given the apparatus
very complete test and have cooked break
lasts, luncheons and suppers on it for long
time.
II you are bachelor and YOU wish to use the
chahng dish regularly-to cook your breakfast,
for example-you will need an outfit which will
cost you anything from S12 to $40, according
to the quality of the things you buy. For ex-
| ample, you need knives forks and spoons,
small and large plates, decanter. flour
dredSer. a SKINNER, two or three spice boxes.
table cloths and napkins, one or two small
bowls. one or two small pitchers and an egg
| beater. Possibly some houskeepers will see
great many things omitted from this list and
possibly many in it which might be omitted.
But have found all of these necessary and
| they have answered all purposes with me.
TIE Utensils REQUIRED.
Finally you have to get chatting dish. be-
lieve that you can get one of tin for so cents.
You can buy nickel plated ones for prices rang
ing from s2.50 to $40, according to size and
| style. The price will vary also according to the
place where you buy your outfit. / bought
| mine in New York l found afterward that l
could have got it in Washington and saved part
| Of the cost of bringing it there by express, and
when was in st. Louis recently 1 discovered
the same chatting dish (the Jewett) selling for
| less than paid for it in New York. 1t is safer
| to get your chatting dish from q hardware
| merchant They are sold at jewelers., but the
Jeweler charges usually a much higher price
than the hardware man. If you want to get
one that is silver plated you can pay anything
from SAB to S153 for it, according to style. 1
have the catalogue of big New York silver house
before me now and the lowest price named for
a chafing dish with hot water pan is S63
Probably If you bought one of these you would
pay great deal more for the firms name than
you did for your chatting dish. OF course, like
everything else made of the precious metals,
chatting dishes can be made as expensive as any
! one could wish. Doubtless many have been
| made to order which cost high as $500 or
S4OO But you can get one for So which
will answer your purposes quite as well and look
almost as ornamental
For supplies you will need salt, pepper and
sugar; a pound of -four, a tin box of soda
| crackers, a can of condensed milk for emer-
| gencies. half a dozen eggs half a pound of but
ter. some cooking sherry and some milk Your
milk, OF course, can be delivered fresh every
morning and you will find that pint every
day viii answer all purposes and usually leave
you enough for midnight luncheon. If you
live in city where shell fish are plentiful you
can have freshly opened oysters delivered to
you by the half pint every morning for about
10 cents day. You will find that oysters every
other day, or say three times a week, will be
quite enough. Your bread, hot or cold, you
can have served to you probably by the people
In the house in which you live, or you can get
fresh rolls on your way homo in the evening,
which will be still quite fresh for your break
fast the next day. But if you can have your
bread delivered to you fresh in the morning it
will be much better, for you need toast for a
great many of your dishes. and while toast can
be made over an alcohol flame it is much better
II made over the Goals.
HOW TO MAKE AN oMELEr.
There is one breakfast dish pre-eminently
good, which will never lose its favor, but
which is more abused in the making than any,
thing else that ever came off the fire. 1t is the
omelet. Chefs have made their reputation from
omeets. The average restaurant railroad
omelet is a fiabby and unpleasant thing. The
waiter who brings it to you will impress on you,
IL you complain, the fact that omeet is a
very hard thing to make 1t is rather pre-
| sumptuous then for amateur to attempt an
omelet with any hopes of immediate success.
Yet there is a way Of making omelet which
il both easy and certain if you exercise Or
binary care. l can find it in none of
the common authorities cooking, l
assume that it is not commonly known. Beat
the whites OF three eggs to n stiff froth. Beat
the yolks separately for few seconds and as
you about to mix them together drop
a teaspoonful of butter In the chatting
dish pan and put it over the alcohol
| fame. Mix the beaten parts Of the eggs quickly
fba uhnla tho, baF-
ing dish. being careful that the melted butter
is well distributed over the bottom of the pan.
Do not stir or in any way disturb the omelet
| except to raise the edge with a knife blade to
see how nearly 1t is done. When the under
surface Is cooked to a light brown double the
onielet half over and let it remain few sec
onds longer in the pan to brown the under sur
face. Then turn the pan over quickly, letting
the omelet drop on your plate. For ham ON
elet you can mix chopped ham with the beaten
egg. For a jelly omelet you can spread jelly
across the omelet just before doubling it up.
For absolute simplicity and delicious result l
commend to all lovers OF egg food this form Of
omelet.
Mrs. John B. Henderson, who published
noted cook book and who is IN authority on
cooking, says that the best favored omelet is
one made Of eggs whose white and yolk have
been beaten together just enough to make them
! mix well. The beaten eggs are poured into a
hot well-buttered pan as they cook, the edge Of
| the Omelet Ii ll1teQ with q knife blade so that
the uncooked part of the egg can run under
The quicker an omelet cooks the better. If a
good deal Of butter has been used, the omelet,
| after 1t has been turned, can be shaken free
from the bottom Of the pan with dexterous turn
Of the wrist and tossed out on the plato which
| il waiting to receive it. The omelet pan should
be very thoroughly cleaned if it be used for
other cooking. Some cooks have q special
omelet pan which is used for nothing else and
| which Is never washed, bnt is carefully wiped
| out each time after it has been used.
OTHER WAYS OF COOKING EGGS.
Next to an omelet scrambled eggs are most
delightful. and they are very easily cooked.
Break three eggs into a bowl You could
break them into the pan direct, but you might
run into Questionable egg, which would
spoil your mornings cooking) Do not whip
the eggs. Put teaspoonful Of butter in the
chafng dish and when it melts pour in half q
cupful Of milk or cream. Slip the eggs into the
milk and stir them continually until they are
| set, seasoning at the same time with pepper
and salt. You can stir them with knife or a
fork or spoon; but going behind all kitchen
tradition l find that a knife is quicker and
surer and gives to the dish peculiar consist
ency which is very desirable, but which is SOL
dom found in the scrambled egg Of commerce.
The chief fault with the scrambled egg Of the
restaurants is that it is not stirred enough.
The cook spares his muscle and spoils the egg
Eggs with dried beef make one of the