The Black Hills union and western stock review. [volume] (Rapid City, S.D.) 1904-19??, 1904-03-11
COOK BREAKFAST
ON Chatting Dish
Hints for People Who Are in a
Hurry to Partake Of the
Initial Meal.
ARTICLE OF GREAT USE
'meIet' Toast srasMeats May Be Pre-
pared to Perfection m the Chat
ing Dish-Suggestions and
Recipes Given.

Washington Star: The chafing dish
Is not a toy, nor does 1t deserve to be
classed among 1eeting fads. Many a
housewife with a family Of small or
Of moderate size find in 1t a worthy
adjunct to her force when family ex-
igenctes thicken.
On the maids day out" or in the in
terval between the arriving and de-
parting cook, the chatting dish, If I'M
derstood, Is a friend in need. Some
one has said that 1T is a human trait
to enjoy seeing the other fellow work."
Dash and splash and stir with the
domesticity and cheer Of a glowing
flame and fragrant steam may be made
to contribute to the plain home meal.
| Then, too, a prettily dressed mater
familias Is the rlghtful accompan1-
ment of a chatting dish, while the kitch-
en- stove Is the sure foe to fine attire.
Once q few bottom facts are I'M
derstood the substantial dishes Of
breakfast, luncheon or dinner may be
prepared on the chafing dish after the
family Is seated at the table. First or
all, 1T Is we'll to remember that alcohol
costs more thar ordinary kitchen fuel.
Moreover, lille the master Of the
house may enjoy seeing his meal toss
ing together" before his eyes and issu-
ing steaming from over the blaze he
will be sure verbally to consign the en-
tire outfit to a climate of perpetual
sultriness if he Is forced to wait for
sauces to cook and meats and Vegeta-
bles to become tender. All this work,
to save fuel and delay, should be done
previously over the kitchen stove.
Another important consideration Is
the list of utensils n ingredients
needed for the work. Everything need
full should be at hand on the table,
without a single one missing, before
the family appears. One woman who
makes frequent use Of her chatting dish
has a book devoted to chatting dish
receipts, and after each receipt are
two lists-one of the ingredients and
the other Of the utensils required in
it's preparation.
A metal tray, on which to stand the
dish whenever the lamp is lighted, is a
requisite. The best of lamps will, now
and then, through the carelessness Of
the filler, act Contrary to expectations,
as many a woman with burned linen
can testify. Wood alcohol is the most
economical of fluids for the lamp.
With ingenuity born of experience,
two and even three dishes may Issue
hot from the chatting dish at one meal.
But before attempting more h a two
preparations, a third dish is an essen
tial. This nay be a supplementary
blazer or an ordinary stew pan OF tin,
agate or aluminium which fits the
frame. Aluminium is by far preferable.
The Breakfast Omelet.-The woman
who has mastered the art of turning
out a chatting dish omelet unscorched
and unbroken has reached a high de-
gree in chatting dish lore. The flame of
the best Of lamps is much hotter direct
ly under the center of the dish than
at the sides. Eggs cook very quickly.
The secret of success lies IN keeping
one hand on the handle Of the blazer
and in moving the dish about so that
every spot Of the bottom shall have
an equal heat. Since eggs should cook
slowly, lower the blazer if the lamp
permits. If not, hold the blazer high
above the flame.
The utensils required are a cup and
bowl for the eggs, a revolving egg beat
er, a tablespoon, q saltspoon and the
blazer. The ingredients, wanted are
eggs, cold water, salt and peppe and
butter. Allow one n one-half eggs
for each person, q tablespoon of cold
water to each egg and q saltspoon Of
salt and a dash Of pepper for every
two eggs. A four-egg omelet is the
limit for a medium-sized chatting dish.
If more is needed, make 1t in relays.
Break each egg over the cup, to be
sure 1t Is sound, before dropping it in
the bowl. Most persons prefer the
whites and yolks beaten together,
rather than the sudsy effect of separ-
ntely beaten whites. Put the salt and
pepper into the bow with the eggs and
peat them thoroughly. Then add the
water and beat again. Put a teaspoon
full of butter into the blazer, and when
1t bubbles tilt the tip Of the pan until
the surface Of the bottom and sides Is
thoroughly oiled. Turn In the eggs. So
far as its delicacy Is concerned,
the omelet cannot cook too slowly.
When 1t is set fold 1t and serve it
directly from the pan. A palette knife,
broad INC long, is invaluable in omelet
making. After the omelet Is cooked
n before 1t Is folded, any preferred
seasoning. such as chopped ham, minced
parsley, sweet green peppers, jelly
cheese and the like, may be spread over
It.
Chafing Dish Toats-A round asbestos
mat is just the thing for chahng dish
toast. Rest the mat on top Of the fame
over the blaze. With an asbestos holder.
change Its position occasionally, 30 that
1t will heat evenly. When IT IL hot. nut
thin sllces Of fresh bread on It and turn
them as soon az they are golden brown.
IL the toast is to be gcryed under or In q
creaned d.sh. In order that It may be
Kept not until the other diHh IL prepared.
nave not water ready in the hot water
pan Put the toast into a dish that hag
been scaldcd In the water and dried
Ihen arrange the dish 20 that It will
stand IN the water. and cover It, or the
bread may be sautcd in butter In the
channg dish. This may be kept In Tho
came way.
Ragout Of Cold Neat-An nppet,zinp
ragout Of cold beef Or other cooked meat
may be served from the blazer. Have
ready the meat which has prsviouaIy been
cut into small pieces and boiled very ten
dsr. and the liquor in which is cooked,
Make a roux In the blazer Of two table
Bpoonfp!B Of butter and one tablesnnnn.
full OF -four. Add u cpDful Of tho llouor
In which the meat IL cooked and stir
until IT thickcna Str In two cupfuls Of
meat and reason With salt aud pepper, n
the ragout IL used for a breakfast, most
personn viii prefer II without other sea.