The daily morning journal and courier., 1901-10-28

Tn the department stores. A small
 stand containing little pan of soapy water and basin of clear water with
 a dish mop and dish towel at the side | of the operator will be found most con-
 venient in the absence of the maid. This will be needed if a dish Is to be
 prepared which requires that the cook
 ing pan be used a second time, or if l two preparations are on the bill of fare. Simplicity is evrything, but raiment ] and seasoning are to be desired in the chafing dish supper-especially If men
 are among the guests. Nearly every
 man in the world prefers enough of one favorite dish to samples of dozen. | and pretty gown and grace in the performance of the work will add to his
 appreciation of the meal. It Is only Tn
 coking with a chafing dish, by the way that one can safely wear ones prettiest gown without danger to It.
 Where there is no other means or heating the dishes, the hot water pan
 may be employed for the purpose.
 While all the ingredients are being ar
 ranged about the dish bring some wa
 ter to boil in the water pan. Then
 put lIlhO IL lllS AihlNAbueti PAusSS'
 and over the whole the dish in which
 the mixture Is served. It will be read
 fly seen that these plates must of ne-
 cessity be of size to go into the dish.
 The larger dish will fit across the pan
 and hold at the rim. Put the cover
 over the whole and stand the pan one
 side until the cooking is completed. A
 porcelain cover that increases the ca
 pacity of the dish for this purpose Is
 to be had in the stores. It is conclave, and after it has been placed over the pan of hot water plates can be placed
 upon it and the cover put over the whole. Tn serving Welsh rabbit espe- cially, hot plate is a prime necessity
 If it is difficult to heat large general serving dish the preparation can be served directly from the coking pan to the individual plate.
 Tn preparing what she called 'la- dies rarebit" Mrs Swan first put into the cooking pan teaspoonful of but ter. and when it began to bubble, add ed thin slices of bread and browned them deicately on both sides These were placed in the hot dish, under the cover, and the Drowned butter was washed from he pan. Then a half tea spoonful of butter was put into 1t with four ounces of rich American cheese cut fine and two tablespoonfuls of cream. This mixture she stirred until it was of smooth, creamy consistency, and then seasoned it with a dash of red pep per and turned 1t over the toast.
 Oysters a la Newburg were next on the bill of fare. For these there was ready twelve oysters, one tablespoonful of butter, one gill of Rhine wine, one half gill of sliced mushrooms, one-half gill of mushroom liquor, one sliced truffle two tablespoonfuls of cream and the yolks of two eggs. The butter, oysters and mushroom liquor were put into the dish and allowed to cook until the oysters ruff1ed. Then the oysters were removed with the chafing dish fork and put one side. To the liquor in the pan were added the mushrooms. truffles and oysters and, when these were well heated the cream. The eggs went in last, and just before the flame | was extinguished. The speaker ex- plained that the wine could be omitted, | and said that sometimes dash of mace | would give a wine flavor
 The following recipe was given for cocoa pudding, which is admirably suit ,d to the chafing dish: Soak one ounce ,f gelatine in one cupful of cold water ten minutes Put into the blazer one half cupful of sugar, one teaspoonful of vanilla and one cupful of water with which has been mixed three ta- of cocoa. Let the mixture ,oil for few minutes, stirring con- ,tantly; then add the gelatine and stir intil 1t Is dissolved. Remove from the ire. and when cold fold in one pint of cream. Poor into form, and ct it stand until 1t sets.
 For tulip sauce to serve with the ,ocoa pudding, mix in the blazer one ,int of milk, the yolks of three eggs md two tabespoonfuls of sugar. Put he cooking pan over the water pan, nd stir until it begins to thicken. Have eady the whites of three eggs beaten tiff, and turn the hot mixture over hem, beating them slowly all the ime. Flavor with one and one-half tea poonfus of vanilla and serve coid.- yew York Tribune.