New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-01-27
THE CHAFING-DISU
,CrIONs FOR MAKING GOOD THINGS.

! DIRECTIONS FOR MAKING GOOD THINGS.
The fashion Of the chatting dish is established and
people beginning to learn what delicious dishes
may be tossed up on the inspiration OF the moment
provided the hand at the ctalnr-dish Is that OF an
artist Brilat Savarin somewhere asserts that no
woman can be a true gourmet. but with full respect
to such an authority it may he said that no ore
presdes more gracefully at the chatting dish than a
fair woman though the host himself often affects
this dilettante cooking after his theatre rariie'
There are some articles which never seem TO have
the true flavor unless cooked in the chafng dish
Oysters prominently excellent served from a
chatting dish The oyster suffers oftencr than any
thing else from being overlooked and served cold
To cook them in a chatting dish does away with both
these difficulties, for then they are certain to be
served hot and not likely to be overlooked. Mclt
a tablespoonful OF butter In a channg-dish add
teaspoonful OF -four. half pint Of cream or rich
milk and when II begins 10 boil put In twenty-four
freshly opened oysters with about three tablespoon
fus OF their juice. Let them boil for two minutes.
or until their edges curl Beat the yolk of one egg
into the liquid being careful that the mixture does
not boil after the yok Is added. This Is careful
operation, and must be very deity done TO prevent
the egg curdling The heat should be reduced by
turning down the lamp Add "A teaspoonful Of
chopped parsley. a truf1e minced fine. or couple
Of mushrooms 10 give flavor. when the egg is put
in. Stir all the time till the oysters taken up
The entire work may be done In three minutes by
def hands. The success OF the dish depends upon
the rapidlty Of the work. and OF In large
degree upon the quality Of the oysters Many people
prefer for this purpose the small delclously favored
Blue Points 10 large and more coafse-havorod oys-
tiers.
II you would cook oysters in true Maryland STYLE
put two dozen in a chatting dish with "A tablespoonful
Of butter ard without their Juice. When they have
cooked two minutes and their edges curl add hall
wineglass of Madeira and a pinch of Cayenne pep
per. Toss well. Add gill and half Of Espagnole
sauce. and when the whole is thoroughly mixed
and boils again squeeze In the Juice OF half lemon
and add a teaspoonful of minced parsley and
heaping teaspoonful of butter. Then toss once and
All dishes a la Newburg especially nice pre-
pared in a chatting dish Take the flesh Of one well
boiled lobster and put II In chafing- dish with a
teaspoonful OF butter Toss the morses about with
a fork for three minutes adding for seasoning
teaspoon of salt and pinch OF cayenne pepper
Pour them wineglass OF good Madeira and
toss them again for about three minutes longer
Beat three yolks Of eggs. and add to them a half
pint of cream. Pour this over the lobster In the
chahng dish stirring continually while pouring. and
two minutes afterward This Is delicious method
OF cooking lobster.
Soft shell clans, which come into market In prime
condition at this of the year, are also most
delicious cooked n la Newburg in chafng-dish
great deal of ignorance Is displayed In preparing
these CLAIMS for cooking. Many people serve the
clam entire. All the hard part should be removed
and only the body eaten. and this on no account
should be broken. Otherwise this clam gives good
cause for the reputation 1t possesses Of being I'M
wholesome and indiRestib.c. Prepare three dozen
Of the small clans as you did the lobster tossing
them in butter but seasoning them with white pep
per instead Of cayenne. Add the glass OF Madeira
and let them cook, well covered. for eight minutes
stirring them frequently Then add the yolks or
three eggs. beaten with two-thirds Of pint OF
ola md
for two minutes but do not let them boil again
Frogs legs a la poue form another Of the culinary
toys OF the chatting dish Take twelve legs, seeing
that the claws are pared Off. TOSS them with TWO
tablespoonfus Of butter for two minutes and then
add a half-glass Of pale sherry Let them COOK
three minutes longer Then add pint OF white
sauce, tablespoonful of parsley and about tea
spoonful OF lemon juice. Toss for two minutes and
serve at once. In place Of the white sauce you
may add a pint of cream and the yoll.s OF three
eggs. and omit the lemon juice. white sauce Is
made simply with Tablespoonful OF butter melted
with tablespoonful OF flour. and pint OF white
stock mixed in and brought TO the boiling point.
with finally the yolks Of three eggs az,
Cold chicken. the lean meat OF roast hllet OF
veal. turkey hash. or a rechaufe OF game. may
each be most deliciously and expeditousy prepared
Probably The greatest triumph OF the chafng dish.
bIuSder Of Calling this rarebt Formerly this dish
rssr ek s ae Of and
toasted in common cheese; toaster; utensii com
mon enough fifty ago, but seldom seen to-day.
Welsh rabbit or toast cheese was common
and fayorite dish in English chophouses for hun,
best OF English ale: Fat. crumby cheese, like old
stton and slices OF bread DAY old and cut IT. ABOUT
dish in those days little mustard, salt and pepper
sss swc eaTn n p6ase ssss %s @ yer
the cheese and toast Our modern way y,. OF pre-,
s:,sss s SUITES: Ct &ss i: si' i