The morning news. [volume] (Savannah, Ga.) 1887-1900, 1893-02-19
CHAFING DISH FAD
COMING IN AGAIN AND THIS TIME
FASHION ORDERS IT.

w elSn h4r6DiL.
From the PittsbUrg Dispatch.
The chatting dish has again sprung into
extraordinarily popular favor. A fashion
magazine announced recently that every
fin De steele young man must know some
thing about cooking in a chatting dish. l
doubt if this decree of fashion has given the
impetus to chatting dish cooking with most
people, though it may have strong influ-
epce with some. What has made the
chatting dish popular IS undoubtedly its con-
venience for cooking Sunday night suppers
when the maid is having her evening of ::
for luncheons possibly on wash days; and
with the bachelor, for cooking a late lunch
con before going to ted. Certainly the
sales Of the chatting dish recently have
amounted to something enormous compared
with what they were year or two ago.
You can buy books which will tell Won
''whst can be done with a 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 chasing
dish when you get it. / ought to know, for
I have given the apparatus a very complete
test and have cooked breakfast, luncheons
and suppers on it for q long time.
THE CHAFING DISH OUTFIT.
If you are bachelor and wish to use the
chatting dish regularly-to cook your break
fast, for example-you will need an outfit
which will cost you anything from Sl2 to
$50 according to the quantity of the things
you buy. For example, you need knives.
forks and spoons, small and large plates, a
decanter, a -four dredger, skinner. two
or three spice boxes, table cloths and nap
kius, one or two small bowls, one or two
small pitchers and an egg beater. Possibly
some housekeepers will see a great many
Thugs omitted from this list and possibly
many IN it which might be omitted But 1
have found all these necessary, and they
have answered all purposes with me-
Finally you have to get chafish dish.
believe that you can get one Of tin for 56
cents. You can buy nickel-plated ones for
prices ranging from 81 so to 80, according
20 size and style. The price will vary also
according to the place where you buy your
outfit. If you want to get one that is silver
plated you can pay anything from $49 to
Sl53 for it, according to style. / have the
catalogue OF a big New York silver house
(Tlfany's) before me now, aud the lowest
price named for chatting dish with a hot
water pan is $63.
SUPPLIES OF A BACHELOR COOK.
For supplies you will need: Salt, pepper
and sugar, pound of -four. a tin box of
soda crackers, oan of condensed milk for
emergencies. half dozen eggs, half a pound
Of butter, some cooking sherry and some
milk. Your milk, Of course, can be deIiv-
cred fresh every morning. and you will find
that pint every day will answer all pur-
poses and usually leave you enough for n
midnight luncheon. II Won live in a citv
where she'll 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 week.
will he quite enough.
q " our bread, hot or cold, you can have
served to you by the people In the house in
which you live; or you.can get fresh rolls
on your way home in the evening. which
will be still quite fresh for your breakfast
the next day. But ii you can have your
bread delivered to you fresh every morning
1t will Q much better. for you need toast
Tor great many OF your dishes, and while
toast can be made over alcohol flame, it is
much better If made over the Goals.
THE TRICK OF MAKING AN oMELEr.
There is one breakfast dish pre-eminently
good, which will never loose its favor. but
which is more abused in the making than
anything else that ever came off the fire.
1t Is the omeles Chefs have made their
reputation from omelets. The average res
taurant or railroad omelet is a fabbv and
unpleasant thing. The waiter who brings
IL TO you will impress on you, if You com
plain, the fact that an ouelet is a very hard
tnlng 20 make. 1t is rather presumptuous
tneu Tor an amateur to attempt an omelet
with any hopes of immediate success. Yet
there is way OF making an omelet which
Is ootn easy and certain if you exercise or
binary care.
Beat the whites of three eggs to a stiff
troth. Beat the yolks separate for a few
seconds; and as you are about TO mix them
together drop teaspoonful of butter in the
Chanug dlshpan and put it over the alcohol
name. Tnen mix the beaten parts of the
eggs quickly and pour the whole frothy
mass into the chatting dish, being careful
that the melte butter Il we'll distributed
over the bottom of the pan. Do not stir
or In any way disturb the omelet. except to
raise the edge with knife blade TO see how
nearly 1t Is done. When the under surface
is cooked to light brown double the omeIet
hall over and let it remain a few seconds
longer In the pan to brown the under sur
race. Then turn the pan over quickly, let
ung the omelet drop on your plate. For a
nam omelet you can mix chopped ham with
the beaten egg; for a jelly omelet you can
spread jelly across the omelet lust before
doubling It up. For absolute simplicity
ANU a de4icAOuo Iesulb recommend to all
lovers OF egg food this form OF omelet.
MUSCLE AND SCRAMBLED EGGS.
Next to the 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 ''questionablsb
egg, which would spoil your mornings
cookingl. Do not whip the eggs. Put
spoonful Of butter into the chatting dish. and
when it melts pour in half a cupful of milk
or cream. Slap the eggs into the milk and
seasoning at the same time with
pepper and salt. You can stir them with a
knife, or fork or spoon; but going be-
h'nd all kitchen tradition, find that
knife Is quicker and surer, and gives to the
DISH peculiar consistency which is very
desirable, but which is seldom found IN the
scrambled eggs OF commerce. The chief
fault with the scrambled egg OF the resteu-
rant is that It is not stirred enough. The
COOK spares his muscle and spoils the egg
Eggs, with dried beef, make one of the
choicest of simple breakfasts. This is dish
which Is very easy to prepare, too. and not
costly. Less than quarter of pound of
Cue beef will make breakfast for one ger
son, unless his appetite Is very great Put
q teaspoonful OF butter into the chatting
Dish. When il melts add cupful of milk
Or cream and into this put the dried beef.
Let 1t simmer fo- ten minutes, stirring oc-
nasionally. Add two eggs I'd stir con-
stantly until the eggs are set. This dish
needs no seasoning. for the beet IS salt
enough OF itself. Eggs With dried beef are