The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1905-09-08

sunday afternoon ana evening Is US
ually time off with cook or waitress and
for that reason meals must be planned
which shall involve minimum OF pre-
paration and service. especially in house
holds where but one maid Is kept. 1t
is then that the chatting dish appears
as a neat and attractive way of pre-
pairing and serving some hot dish. The
mistake is sometimes made OF attempt
ing to serve two such dishes In success
sion; this should not be done unless
there arc two chatting dishes ready for
use. the hostess is decidedly expert In
table cookery and the waitress is on
hand to remove the necessary extra
dishes. We give here a number of
menus, IN which large part OF the
preparation can be attended to earlier
in the day. With the one hot dish there
should be several side dishes and a hot
drink
The Chatting Dish.
few words on the chafng dish and
its makeup may not be amiss. The
apparatus consists of a skeleton stand,
in the lower part of which is fitted an
alcohol lamp with It's cover for dimin-
ishing or extinguishing the flame. The
upper part OF the stand forms the frame
on which rests, first, hot water pan,
then a second pan in which the actual
cooking is done. The second pan Is call
ed the blazer. the hot water pan being
used or not. according 10 the dish which
Is being prepared. Stand and dishes
should always be placed on a round tray
sufficiently large 10 guard against
danger should the alcohol in the lamp
overflow after iighting-due 10 its being
filled too full This point cannot be cm-
phasized too strongly as more than one
accident has been known TO occur where
| no metal tray was used; In one case
personally known TO the writer. the
hostess was painfully burned In her en-
deavor TO extinguish the blazing table
cloth. Should the lamp burn out before
| the dish is cooked-which IL will not do
| IL properly filled before the meai-let
before adding more alcohol and use
small spoon Tor refilling, rather than TO
pour directly from bottle or the soecial
alcohol filier- 4 polished box or white
| wood spoon viii be found preferable 10
| a silver one. as IL is noiseless-
/ Think over the dish which IS to be
prepared and have all needed materials
| measured and ready IN little bowls or
dishes: the usual method is 10 place all
| the prepared ingredients on a second
| tray. which can be easily removed after
| use.
First Menu.
Lamb. Terrapin. Finger Rolls.
Baked Apples with Cream. Ginger Cakes.
Cocoa with Whipped Cream
The lamb terrapin of the first menu
needs pint of diced cold roast lamb.
| Mix together In a cup one tablespoonful
of French mustard. the mashed yolks
| OF three hard boiled eggs one table
spoonful of Worcestershire. a dash each
spoonful Of currant jelly. In the blazer
put two tablespoonfuls of butter; when
melted add one tablespoonful OF -four
and stir until blended then add the
contents of the cup and stir again. Still
| stirring pour in gradually one cupful of
milk. working the spoon round and
round to make a smooth thick sauce.
When bnbbling add four tablespoonsfuis
Of cream and three drops of kitchen
bouquet and the diced meat. Cover and
| slip the hot water pan under and cook
for three minutes. then add the egg
whites finely chopped and two table
spoonfuls OF sherry and serve In another
half minute. The finger rolls which &C
company this dish may be made In adj
| The cocoa will be greatly improved II
| tablespoonful of coffee and a half
teaspoonful Of vanilla Is added to Il just
| before serving a snoonfuI of whipped
cream being dropped in each cup.
Second Menu.
Curried Macaroni. Bacon Sandwiches.
PIP. PIN s 6las, co.. Sailed Nuts Te,,ss
Macaroni or spaghetti which has been
| left from a preceding meal will make
| the dish called for on the second menu
Rinse off any previous dressing with
boiling water: cut into inch pieces suffl-
| cient to measure a pint and let stand
| covered with cold water until needed
| then drain very dry. In the blazer melt
| two and half tablespoonful OF butter,
| add one teaspoonful of grated onion.
! one-half OF a cupfuI of finely chopped
| tart apple and from a half to one tea
| spoonful of mild curry powder, accord
| ing 10 the known tastes OF those for
| whom IL is made. Cook. stirring often,
until the apple IS very soft and the mix
ture is beginning TO color Add a half
| teaspoonful OF salt, quarter Of a tea
| spoonful of paprika, pinch of sugar a
scant cupful of milk and the macaronI.
Cover and stir occasionally until the
| mixture boils then stir In one table
spoonful of -four wet to a smooth paste