New-York tribune., 1900-08-14
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FACTS ABOUT THE CHAFIYG DISH.

FACTS ABOUT THE CHAFIYG DISH
For the hastily prepared meal. dainty luncheon,
late supper picnic outfit or a hot weather dinner
nothing has vet been found surpass in conven-
ience the chshng dish. In a small family. where
only maid is kept IL IS an invaluable acces-
sorry when unexpected company drops in at meal
time. With a few cans Of vegetables. soups and
fish and with cheese milk and eggs always ready,
q pretty repasr can be quickly arranged at any
time. dainty set Of bowls should be part Of the
OUTFIT
The chafng dish is not mode invention"
says Mrs. Olive 4. Cotton. in "Chafng Dish
Recipes" 'Schlemanu found in the ruins Of
cent Troy vessels OF gold, silver and pottery, sup
posed 10 have been used for mixing and heating
drinks Some OF these vessels closely resemble the
chaing dish Of the present day in shape and size
Covered dishes. without receptacles beneath for
. fire. were found in the tombs of Egypt. From the
ruins of Pompen was taken a curious bowl shaped
vase resting on three feet. and containing within
a metal cylinder for holding Goals &c heat the
surrounding water
..One Of the poets Of Greece 262 B. c. refers to
the skill Of an Attic cook. who cooked a hsh so
successfully in the chahng dish that It gave him
admiring and grateful glances as he turned IL In
the pan"
At the Roman banquets the food served
from chahng dishes. They were of bronze and
massive silver. beautiful in design and OF great
value. Soyer says that these dishes arranged
systematically in the sigma dining table shaped
BY the letter "C'-produced a delightful effect
I Seneca says Dalntuess gave birth 10 thls useIu
invention in order that Wand should be chilled
and that everything should be enough 20 please
the most pampered palate Cicero speaks OF one as
that celebrated which bought at so great
counted out thought farm was being sold lie de-
scribes another a kind OF saucepan OF %
Wirh such that its contents cook instantly ana
aessei possesses double bottom the uppermost
holds the light delicacies assigned for dessert ana
The ii, French have long been celebrated for The
beauty OF their chahng dishes well as for sklli
in their use They mentioned IN the inventories
flSSO. Marie Antoinette (lll6D possessed one VIII
a spirit lamp Ohe idea being brought from Eng
In England in the sixteenth century. Lord Bacon
takes the chatting dish as the standard or uuld-
buCy Of metals An inventory OF household goods
in England in 1910 includes one perIuned cnahnKg IKg
and and he one without Izaak Walton u633 would
nave mis- hsh boiled gently over channS dish
with Goals Scott,s Talsman' mentions chahns
ia 1-9o some OF them of silver. very beauti-
T5I and costly so that IL said that mans
nv his chahng dish. Since that time It has been
Ised FOR keeping food warm. but not until recently
as a means Of actual cooking at the table
To nrepare chicken scaIlop in the chahng dish,
rur tuo cupfuls of cold chicken into dice and put
E, in+o two cupfuls Of not chicken stock Pulvertze
~ oHe-half cupful OF bread crumbs and
'm,biaspoonfuI or melted butter. Add the chicken
and serve a. soon as not
To prepare curried chicken in the chahng dish
cut the meat Of one chicken into dice and mix II
with one cup OF curry sauce, Serve f. with boiled
steamed rice
For the sauce brown sliced onion in two table
spoonfuls az butter. Stir in tablespoonful Of
1our ana cne tablespoonful OF curry powder Add
fu- 1.5fuls "a water OF stock aad strain the
,ynu j. lAi- -keI-a- II water is usec -ud beef e.
tract.