Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-03-05
FOR A 2CHAFING DISH
RECIPES THAT ARE SURE TO GIVE
SATISFACTION.
Two Ways of Preparing Dreamed oys-
ters-How to Make White
Sauce.


The reputation of the chatting dish has
suffered as much from the effusiveness of
its friends from the scorn of it's foes
White the latter consign 1t to oblivion with
out trial and accords to it no merit what
ever, the other dfags 1t in out of season and
out of place, using it, nine times out of
ten, when the kitchen stove would serve
more practical purpose
The best of opportunities for the chatting
dish to show it's practical side is when
the presiding genius of tea pot and coffee
urn finds herself with the responsibility of
the meals preparation on her hands From
II may be served not only host of modern
aalnues, but the good old standbys as we'll
II IL not the attractiyeness of the dish nor
the deiight of seeing the flame and the pro-
cess OF cooking that has brought the uten-
81 10 It's present status. 1t is the fact
mat IN II dishes may be prepared quickly
ana served steaming hot to the eaters
moreover. the hostess may do her work
while daintily gowned
1t is of primary Importance that tho wor,.
De uone oeftly. without sign of mussness
10 90 this the Inspiration of the moment
cannot De depended upon. Careful plan
iilns beforehand. with a thorough knowl-
euge OF menu and receipts is the first
tnihg TO consider. See that everything in
the way of materials and utensils is at
hano on the table. Have all sauces, meats
ana vegetables cooked beforehand and
Drought on cold for reheating where il
possible This saves delay and con-
FUSION, as Wei as alcohol, which costs
more than kitchen fuel
Below are given rec,nas FIR luncheon,
dishes.
w mite Sauce.-This is the foundation OF
All creamed dishes. including creamed
soups. 1t may be made thicker or thinner
according to requirements, by using more
or less HOur. A rnundipp teh f,,I 81
outer ana a rounding tablespoonful of
nour TO a cupful of liquid is the standard
MIXTURE Where a richer sauce Is wanted
the yolks of eggs are employed for thicken-
ing in place of a part of the flour. The
yolks OF two eggs are equal for this purpose
70 a level tablespoonful of -four Cream In
place OF milk is always an Improvement to
creamed dishes. but not always to crea N
soups. Make a roux of the butter and.
nour, cooking the two together for three
minutes. without browning. Stir with the
bottom OF the spoon constantly. Then add
the milk or cream slowly stirring If until
it thickens. Season with pepper ana salt
The sauce may be made hours before It is
wanted
Cream of Tomato Soup-Have ready
pint OF tomatoes that have stewed slowly
1ol twenty minutes with a small bay leaf
half stalk of celery and blade of mace
and have them strained. Have Oh hand,
also, a quartrof white sauce made with
quart OF milk two tablespoonfuls of butter
two tablespoonfuls of flour and salt and
pepper. A level tablespoonful of bicar-
Donate or soda will b., wanted Put the
tomato PURGE into the hot water pan and
the white sauce into the blazer Heat the
Wnlte sauce first over the lamp and cover
l. while the tomatoes are coming to a boil
Then add the soda to the tomatoes, OK
tinguish the blaze and turn m me whi.e
sauce. Serve Immediately, Never put the
soup over the flame after it is mixed
-
Delicious Dreamed Oysters.-Is these are
to be served without toast. the sauce viii
need to be thick enough to have some
staying powers on tlre plate. Make be-
fore the meal a cupful of sauce, using two
tablespoonfuls of butter two tablespoonfuIs
or flour and "a eupful of milk or cream
with salt and pepper or paprika.
Before beginning operations at the table
have ready this cupful of sauce. a cupfuI of
oyster liquor; half lemon. two dozen
tablespoonful of butter and a little soda.
Put the butter into the blazer over the
flame and add to 1t teaspoonfuI Of lemon
juice. When the mixture bubbles. put in
the oysters and cook them until they
plump. Then remove them with a fork
Heat the white sauce in the hot-water pan.
adding to 1T pinch of soda. When it is at
the boiling point turn it into the blazer
with the remnant of acidulated butter left
from the oysters, stir in the oysters and the
eggs Cook until all are thoroughly heated,
but do not boil.
To cream clans, cut off the hard muscles
and chop them fine. Cook these in the but
ter and lemon for four minutes Otherwise
90 the same as Tor creamed oysters.
Dreamed Oysters.-Have made two cup
fuls of sauce made of one cupful of milk
or cream, one cupful of chicken broth two
tablespoonfuls of flour. two tabIespoonfuls
of butter, and salt and paprika to taste. If
there Is no chicken broth use all milk or
half milk and half cream
hx fot1 10 I.o.,
cupfuls OF diced chicken, a Tablespoonful or
butter and half a lemon. Put the butter
into the blazer, with half teaspoonful of
lemon juice, and when 1t bubbles turn In
the meat Cook three minutes without
browning. Then stir in the sauce, and when
1t reaches the bubblng point pour It over
hot toast and serve. The toast NAV he
Drowned on an asbestos mat over the bla re.
or be sauted in butter in the hot water pan
The yolks of two eggs may be used If they
are wanted.
White Fry Of Potatoes-BoiI the pota-
cut them into dice. Have at the table
these diced potatoes, two or three table,
spoonfuls of butter, according to quantity:
a tablespoonful or two of minced parsley.
salt and pepper Put the butter into the
blazer. When 1t bubbles add the potatoes
pepper and salt. Shake and stir them until
they are thoroughly heated through and
the butter and seasoning are thoroughly
distributed. Then turn out the blaze and
sprinkle them with the parsley
Welsh Rabbit souffie.-This is modified
form of famous rabbit. Put level TIA
blespoonful of butter into the blazer. When
it meIts turn in half pint of cream and
season with salt, paprika and trace of
mustard Next stir in a cupful of fresh
breadcrumbs, and as soon as they are ready
to boil add cupful of rich American
cheese. cut fine. When the mixture is
smooth add the beaten yolks of two eggs.
Remove from the stove and stir in lightly
the stiff1y beaten whites of the eggs. Serve
at once before the mixture falls.
Clam Pepper Roast.-This is another pop
ular dish With cilafing dish epicures. Put
a tablespoonful of butter into the blazer.
When it bubbles add a green pepper and
half a small onion, both chopped fine, and
cook for five minutes without browning.
Then turn in half cupful of clam Juice
and season With salt and paprika Cut the
hard parts fromsa dozen soft shell CLANS
and mince them fine. Put these and the
soft portions into the blazer with the vege-
tables and cook them five minutes Turn
the mixture over hot toast