The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1898-03-20
SPOKE OF CHAFING DISH
MISS RANCHES LECTURE AT THE
PURE FOOD SHOW

One of the Big Features OF the Ex-
positiOn-The Chatting Dish, She
Said, Was the True symbol of
HOspitaiity-Lobs with Truf-
fels or Mushrooms and HOLSTERS
SpIccd Some of Her Subjects.
The pure food show attracted another
large crowd Of visitors yesterday after
noon and in the evening the attendance
was so large that the exhibitors could
hardly handle the people.
The feature of the afternoon was the
lecture by Miss Nellie Dot Rancho on
the "Chafing Dish" The lecture room
was crowded to it's utmost capacity
and many ladies were unable to gain
admittance to it.
Miss Rancho said that the chatting
dish was the true symbol Of hospitality.
Among other things she said
day. Holsters with trufles, or mushrooms.
and Holsters spiced sour. l have the canned
Holsters, as so few. like myself
Joy preparing fresh lobster. In using
full to observe the top layer. If it is
the proper color which is coral the lob
sters are perfect. If the top Of the can, on
the inside, has thick coating of black you
has been bad season for the canning of
lobster. We must take this lobster. look 1t
over carefully, and pick 1t up in small
pieces, being careful not to have it look
mushy.
The chatting dish should be placed on an
asbestos mat. directly in front Of the con-
nouisseur The object Of placing the as
bestos mat beneath the dish is because, if
any alcohol should spill. or the lamp over
flow, the polished table, or fine linen. has
been protected. A tray of matches should
be placed at the right hand, the cruets at
the right. liquid at the left, and solid ma
terial and seasonings in front Of the chafing-
dish 1t is best to put hot water In the
lower pan. This is simply piece OF econ
omy and a little saving of time. You will
kindly observe in most all OF my demon
STATIONS, l the double pan. AS told
you at the first of my lesson, this dish is
the symbol of hospitality, then you must
you fully realize and appreciate the evening
spent with the chafngdish. Never be IN
haste to prepare any chafngdish..
When the water is nearly at boiling point
the upper pan is heated. Then add the but
ter, allow it to thoroughly melt before any
other ingredients are added. Before we pro-
2Sa th ~ FseF p -''-''' N'''''
Holsters With Truffles or Mushrooms-Cut
a fresh. boiled lobster, or pick UP fine.
one can of lobster; put into the chatting
dish two TABLESPOONS of butter. When
thoroughly melted, throw in the lobster;
season nl2hlY WIN SAT-. pepper anu pap
RIGA. and eitt er the trufles or mushrooms
using the small mushroom. COOK for
about five minutes, stirring often; tnen
add yolk of an egg, beaten with cup
added just before lifting, stir it two or
three times. and then add one-half glass
of sherry. Serve hot On bed of greens,
in individual dishes.
In measuring the butter for my recipes
remember you cut the butter in small pieces
and fill the spoon or cup according to
quantity needed. The butter has melted,
we row add the lobster, stirring in very
carefully the salt, pepper and paprica and
the mushrooms. Cover and allow to cook.
One cen very soon, from practice. know just
about how long you dare 10 allow material
in the dish to cook without stirring. This
has cooked about three minutes. Well now
add the beaten eggs and cream, stirring
this in carefully, arranging the dish TO
serve on, ell is ready.
We ow add the sherry and you may taste.
Sherry may be omitted if one prefers. This
dish. which, of course. am very proud of,
as it was presented to me by the exhibitors
at the close of the Chicago food show,
would not dare TO use without the hot
water pan. The one which | have just
fin shed demonstrating with, so kindly gi en-
me by the Sternau company of New York,
is made so that the heat does not destroy
the upper pan. 1t is the popular dish for
ordinary work and gives excellent salts
faction
Many of you may not enjoy this DISH as
it is on the Spanish order, and seasoned
with a mixture of hot spices. While the
young lady is preparing the materials
VIII give you the recipes.
Lobster Spiced Sour-Pick up a two-pound
boiled lobster or canned lobster; forked.
Make a sauce in the chatting dish OF two
squares of butter. two teaspoonfu-s of
chopped parsley, one teaspoon of powdered
mustard, moistened with one tablespoon
of vinegar, small chopped onion. two
tablespoons of vinegar. Keep stirring con-
tinually until thoroughly heated, then add
two tablespoons of Worchester sauce, and
of one chutney Gf chutney is light,
good pinch CT salt: pepper, .paprica and
steaming hot the lobster. Cover and al
low to cook two minutes. Serve with
small slices of lemon and Drowned cheese
waters.
The secret in chatting dish work is the
serving Of the material prepared while they
are being steaming hot. Always have the
tray and individual plate warmed. If you
are serving Welsh rarebit have the forks
warm. 1t is the chilling of the Welsh rare
bit that destroys its delicate flavor. I have
often heard gentlemen say they had such
delicious dish at such and such an eating
place, and had obtained the recipe but
some way cannot have it taste the same as
it is prepared at home. l will venture to
say nine times out of ten that the trouble
is that the material has been properly pre-
pared but the garnishing and serving SADLY
neglected. 1t is just these little touches
that so attract and add so widely to all
cookery. They are inexpensve; all can
nave them. Inc trouble is it seems to the
one preparing working for nothing With
me these little things always the pleas
ant part of the work and why my work does
not seem a drudgery.
The chaf1ng dish is ready and we must
hasten on to prepare our second demonstra-
ton. Put the butter in the chatting dish
when it is hot. Add the parsley, the mus
tard chopped onion and vinegar, stirring
carefully; then add the Worcester sauce.
salt. paprica, pepper and celery salt Then
fold in the lobster and allow 1t to cook two
minutes. These dishes can be prepared in
the kitchen. in the double boiler or a steam
er like mine, and be used for light
luncheon or evening companies where few
have gathered for sociability.
While the maid is passing let us have a
little chat. So many ladies and gentlemen
have asked me for an evening lesson, which
l, of course, consider very Complimentary.
and l have made arrangements with the
management to permit me to give this les
son next Tuesday evening, March %, from
$50 to $50, in this room. The gentlemen
are most particularly invited. The demon
stration will be on the chatting dish, and I
shall try to be prepared so that each may
have . taste.
On next Friday afternoon 1 will give a
prize of s. and one of 50 to the ladies
who bring the most attractive foreign or
American dish. 1t may be for serving at
breakfast, luncheon or dinner, and should
be sent to the building with card attached