The evening times., 1897-12-10
CHAFING DISH RECIPES.
Sauces Usually Play an Important
Part in Their Making

Part in Their Making.
The secret Of successful cooking with
| cha fing-iish implies knowledge of its
/ limita tiuns. iii this cookery sauces usu
| ally play an important part \ delight
| full variety may he given in the dishes
| cooked IN this simple, rapid manner, with
proper ARA Of fine sauces, and the
hest of mat Ia Is a e also necessary. Canned
meats are the bane OF those who use
| chafing-dish. They are to be tolerated.
only as ma keshifts and when there is time
| to cook then, in some way that viii dis
guise their want of flavor.
The chafing-dish calls for rich m .ats
| ur those with an especially delicate, fine
| flavor. There is no time I'm this cooking
| to iInpart flavor as is often done by skill
ful cooks il. braizing and other processes
All the taste the meat cooked in n chatting
| dish will have Will be that which 1t
| possesses i'll itself. Only the freshest and
| Lest o: eggs. therefore, and the dain:iest
| iisi and other articles must he usei Tor
| this kind Of cooking
1t is the dry as-dust flavor of canned
goods. used 80 often in ohafing- dish cook
| ery, that hu, made it unpopular with men
| of hea!thy appetites. and sent many
| one liD!u II tHdi -'ii~h Suppti W ms N'"'
| To thank heaven" that tue fashion of
serving food in limited quantity aud re-
strictinc tie cook to one method Of pre-
pairing IL had not yet been introduced there.
The chafing- dist Is not large, and should
not i,e depended upon TO do too nnlch'
There should lie sufficient acceptable fo,d
prepared in other ways TO ill out the sup
per. Ii il = mistake TO lengthen the COOK
ing before guests o"er ten or tw welve min
utes. although il il pretty Process TO
watch. At most, two courses are eno1gh
to prepare in a chafirg-dish ut one supper
unless the party consists of only three OF
four persors. When a salad is served
a. il should be. with the dish OF gaine,
fish or fowl cooked at the table, do not
attempt to do anything else in this way,
unless Il second member of the party at
tends to il. A great deal more than this
is often attempted on chatting dish, and
In this way lie disaster and probable
scarcity of food. or unpleasantly long
periods OF waiting.
A Lobster Il In Ncwburc or plain lob
ster stew H. usuallya success, especially If
accompanied with tue crispest and best
of salad made Of the hieached heart leaves
of lettuce. Serve a lobster or two in this
way. and your ,,uests will he grateful. Do
not spend any time in preparation. All
that work must be done before. Everything
must be ready at the beginning. So that the
mon or W, man who presides has nothing to
do but light the lamp and put the food into
the ran with its sauce OF seasoning. Let
IL work out it sown perfection. The impress
sion is conveyed that the host OF hostess,
as it ina v be, does alfthe cooking. In the
case of simple dishes, like oysters, a re-
chauffe of slices of venisOn OF a hash
Of vile duck, this is the truth. But if
stew Of sweetbreads OF a chicken f1ol-
landaise is the plate chosen. or any Of
those distes that demand fine Spanish
OF veoute sauce, tine cooking which tells
is that dor hours before In the preparation
of the sauce.
The meat is already cut In pieces and
is merely heated up in 4 chatting dish in
its saLce, with the proper touch or Ma
dera port, mushroom or truffles added to
give perfection of flavor. People who do
! not know much about cooking and depend
on experts for sauces sometimes make
more agreeable hosts at tile chafing- dish
and do not keep their guests waiting so
long as thOse who make a point OF doing
more of their own work OF preparation.
There are great many delicate little
dishes which may be cooked at home tea
table In chafins; dish. Do not attempt
more than such dish at a home meal
A we:sh rarebit is usually success. A
stew o: Sliced apples in sugar, lemon Juice
and wine, with a little butter, is simple
dish.
Cream toas. is always nice cooked in this
way: Prepare the cream In a chafing-
dish. Dip the slices OF brown toast in the
cream and serve on a hot plate, with
little cref IN ,ver each slice.
A dish of oyster toast is made with the
Juice or oy sters and about the same amount
OF rich milk. Put six oysters on each slice
OF toast, after dipping 1t in the hot, sea-
soned oyster J,iice and milk. 1t is an im
provenent to oyster toast to add clam
and its juice to every half-dozen oysters
used. Season this dish thoroughly with
butter, salt and pepper.
DO not attempt 70 frv on a "tafiux
dish. EOr even to sautc In butter. The
fumes a &c not agreeable.