New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1900-11-24
CHAFING DISH RECIPES
DEMONSTRATION GIVEN Ry MISS Tot5N-
SON BEFORE THE HOUSEHOLD
ECONOMIC ASSOCIATION


Economic Association members and their friends
at the Tuxedo yesterday afternoon when Helen
Louise johnson gave chatting dish demonstration
Inc city oranch OF the society entertained and
snort speeches were made by Mrs. Linda Hull
Larneo. president OF the National Household Eco
nomic Association Mrs. William G. Smaller presi-
dent Of the New-York State branch; Mrs Samuel
Duncan Miller, Of the New-York City branch and
Mrs John Kendall Dunn, second vice-president
or the city branch ano president of the Domestic
Science Department OF the Brooklyn Institute
Miss Johnson gave brief review Of the chahnc
dish, stating that IN the old Roman and Greek DAYS
a mans wealth was gagged by the weight of his
chahng dish. The first ore was introduced into
this country IN ITO. by father for a wedding gift
TO his daughter.
All chahng dish mixtures, she said, are based on
TWO sauces-white and brown-and when the prep
aration Of these is thoroughly understood any
channg dish concoctfon be easily made
For the white sauce the general rule Is one
tablespoonful Of butter. tablespoonful of -four
one cupful OF cream milk and salt and pepper
TO taste. Everything depends upon cooking the
flour and butter together thoroughly before adding
the liquor. stirring meanwhile with the bottom Of
the spoon The liquid should all be turned In at
once. as 1t will be easier make smooth than II
1t is added gradually The mixture should then be
cooked stirring constantly. It thickens and Ia
smooth. The seasoning should be added last
For the brown sauce cook one tablespoonful Of
butter IN the pan until It is brown. add table
spoonful Of -four. and brown until 1t is almost
the speaker said, are gray They may be tasty but
they 90 not look we'll. The sauce is finished the
same as the white sauce. 1t is foolish Miss John
son SAID TO try TO do in the chahng dish what can
De Done better IN the kitchen. Chops or beefsteak
can De panned in it, but a general thing the
Kitchen fire IS more satisfactory for them The
chaIhe dish Is particularly adapted to the cooking
or oysters, because the quicker oysters are cooked
ana the more promptly served the better For this
reason II is better 10 cook them on the ia BILE than
Kitchen. q
less dlgestbie they are. When the edges curl they
are ready 10 serve. Oysters with mushrooms and
cream cheese with truf1es were prepared and
served TO the audience.
For the oysters with mushrooms ona +.b,asnoo,
fu OF butter and two tabiespoonfuls of flour were
cooked together for about three minutes without
Nto"ii1s 4hen one-half cupfu of oyster liquor
and one cupful of cream were added and cooked
until the compound thickened when twentv-fva
oysters and one-half cupfuI of fresh mushrooms
were turned in AS soon these were heated
through the beaten yoIks OF two eggs were stirred
IN or4AKIy until the sauce smooth After the
name was eXtnguished teaspoonful Of salt
spoonful OF sherry We're added.
Old full cream American cheese was frst melted
ND me pan one tablespoonful of butter added
exacq a 05 cream was gradually stirred in The
ntey stated Miss Johnson s eG4o b not be d
a aonFt OF moisture needed would depend upon the
ase OF me CHEESE When this perfectly smooth
on oef ras cupfp Of potted ham and one-haf cupfui
added
smooth. This was served on waters. but should he
served ,rne on TOAST the speaker said.
this purpose She gave racf6e on n 0eGaged Foe
salad griddled oysters and Boston rarebit
The speaker stated that she always uses cocoa !
instead OF chocolate, and to obtain the chocolate
favor she adds havoring Of sherry and coffee
Inc recipe is as follows: Four tablespoonfuls of
Dutch cocoa cooked in saucepan with the same /
amount Of granulated sugar and enough water to !
boils up once hard add three cupfs Of MIX pre-
Nlousiy scaIded and cook minutes Next add a |
teasroonfu Of vanilla one TO If aef her
and four tablespoonfuls of strong coffee Beat with
For the cheese salad she said beat to cream
juice, one-quarter cupfui of finely cbopped bIanched
English walnuts and seasoning Of one-quarter
~ % salt little paprika and one tea
nre is cool form II into balls. Take the pulp care
FTe2ch dresne M fSr ss yng the uice m
two OF the shaddock juice. and add it three
Arrange the cheese balls with the shaddock pulp
en- Lettuce leaves and pour over them the dressing;
by most men. Drain the oysters and dry them
carefully s, on cloth Heat enough butter in the
oysters in it, browning them first on one side and
them turn it OF and save it. and remove the oysters
to not oowi one by one when they are sufficiently
Of butter. one tablespoonful of -four and one cup
fnl OF the oyster quor which has been seTed
Worcestershire sauce or one OF tomato or mush-
highly seasoned sauce is wanted. mixture Of
the catsups can be used.
as follows ,Ht Cut one pound OF rich American
ne nho ss pieces nd sur and Th fns
full Of cream, the latter gradually A. the last
stir in vigorously two eggs. Season with salt and
Al The request Of guest. the following direc-
bowl one half teaspoonful Of salt and onequarter
easpoonf9 Of papTika ADD four tablespoonfqls
pepper distributed through the oil Then beat in