New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-12-09
80 49, 7OVSE HOLD
IS, n TALKS
cyIArrNG-DIsU RECIPES

Tho s.cre, o, successful cooking with chatting dish
implies knowledge Of It's limitations In this cook
cry sauces usually play an important part de-
lgh:ful variety may he given In the dishes cooked
In mi. sInrle rapid manner. with proper array
O, fine sauces and the best Of materials are also
necessary Canned meats are n" hdne of inose VINO
use the chahng-'sh. These are 20 h- tolerated only
as rnakeshirs and when there is time 20 cook them
in some way that will disguise their wan, OF flavor
The charng -dsh calls for rich meats or those with
an especially delicate fine favor. There Is no time
in thi. cooking 10 inpari flavor a. ~ often done by
skilful cooks IN braizlng and other processes All
The taste the meat cooked In chatting iish Will
have will be that which II possesses In Itself only
the freshest and best OF eggs therefore. and the
da,ntiest nsh and other articles must be usei FOR
this kind OF cooking
II IL the dry-as-dust flavor OF canned goods. used
90 often In channg-d-h cookery inat has made II
unpopular with men Of healthy appeites and s~nt
many 4 one from a chatting dish supper his club
to thank Heaven that the fashion OF serving food
in limited quantity and restricting he cook TO one
method OF preparing n had not yet been introduced
there
The chafng-dis Is not large and should not be de-
pended upon 10 do too much There should be SUI
ncent acceptable food prepared In o'her ways TO I'LL
out the supper. II is mistake 10 lengthen the
cooking before guests over ten or twelve minutes.
although It is a pretty process TO watch Al most.
two courses enough to prepare in chatting dish
at one supper unless the party consists OF only three
or four persons Where a salad is served as II
should be- with the dish OF game FISH or fowl.
cooked at the table. do not attempt TO do anything
else In this way unless second member OF the
party attends TO H. great deal more than this Is
often attempted on a chahng-dlsh. and in this way
lie disaster and probable scarcity OF food. or un-
pleasantly long periods Of waiting.
A lobster Ia Newburg or plain lobster stew Is
usually success. especially II accompanied with the
crlspest and best OF salad, made Of the oleached
heart leaves OF lettuce Serve lobster or two in
th. way and your guests Will be grateful Do not
spend any time In preparation All that work must
be done before. Everything must be ready at the
beginning. that the man or woman who presides
has nothing 20 do but light the lamp and put the
il work out its own perfection The Impression is
conveyed that the host, or hostess as It may be.
ike ike o az ens reckaue OF slices Of "Shson or
hash Of Wild duck. this is the truth But Il stew
chosen, any Of those dishes that demand hne
Spanish or veloute sauce. the cooking which tells
IS that done hours before in tho preparation OF the
The meat is already Gu, n pieces and 1: nicely
proper touch OF Madeira port. mushroom or truffies
added to give perfection Of havor People who DO
perts for sauces sometimes make more agreeable
hosts at the chahng-dish and do not keep their
guests whiting so long as those who make point
doing NOR Of he own W9Tk II
may De cooked at a home tea table In chahns
dish Do not attempt more than one such dish at
s soe Of sliced appes In sugar Juice and vine
with a little butter. Is simple dish.
cream toast Is always nice cooked in this way
Prepare the cream In the chatting dish. Dip THU
slices OF brown toast In the cream and serve on a
hot plate with a little cream over each slice.
A dish OF oyster toas. is made with the juice Of
Oysters and about the same amount OF rich milk Put
six oysters on each slice OF toast. after dipping II
I'm the hot. seasoned oyster juice and milk. II Is
an Improvement TO oyster toast to ldd clam and
lis iuice to every half-dozen oysters used. Season
this dish thoroughly with butter. salt and pepper.
DO not attempt 10 fry on a chahng-dish. nor even
to saute in butter. The fumes are not agreeable