Goldsboro weekly argus. [volume] (Goldsboro, N.C.) 1885-1909, 1905-03-02
ENTER
TAINS.

ing-dish that breaths good-feliow.
ship, destroys the conventional. and
whets ones appetite; it is such a con-
venient way for informal entertain.
ing that it is a marvel that every
family, every young lady, and every
young man has not formed the habit
of chaing-dish cookery. When one
remembers that the greatest ques-
tions of diplomacy have been settled
over the walnuts and wine, it is a
wonder that more young ladies have
not called the chafing-dish TO their
assistance, for if the old adage. "The
way to a mans heart is through his
stomach" is true, we would imagine
it would be a very u~nattractive lady
indeed who, with the assistance OF
the chafing-dish and an acquaint-
ance with c~hafing-dish cookery,
could not win a husband in short
order. And there is no excuse for
not understanding chafing-dish cook
cry, for a number of manufacturers
interested in the sale of their wares
offer cook books thatgive full details
for the manipulation of the chatting
dish and it is really wonderful how
clever some OF these books are, and
you may depend upon it that they
are gotten up by competent authori-
ties who have been we'll paid for the
time and study they have given to
the undertaking.
At one time the chafing-dish was
looked upon as a luxury, but as its
fame grew not only for the dainty
and toothsome dishes, but it's econo-
mical and convenient way of enter
taing, it has come into general use
and to-day a gerat many homes have
one or more chai;ng-dishes and
where there is a home without III
our advice is to get one forthwith.
The secret of success with the chat
ing dish depends largely upon care
ful attention to details and prepara-
ton. The ingredients should be
measured and mixed and all sup
plies placed in attractive readiness as
it is the rapidity of cooking which
makes the dishes 30 much better
/! when done in a chafer.
A few of the most popular crea-
tions of the chafing-dish re-: The
Welsh Rareblt; Golden Buck; Loo
ster a la Newburg; Cream Lobster;
English Monkey; Eggs a la Creme;
shrimp Wiggle; Dreamed Oysters,
atc. etc.
;ne OF the most serious objections to
{ Z good things of the chafng-dish is,
{ at being eaten usually late at
light they are likely to upset one;
)ut even this is looked after and it is
sid that a small amount of Beef Ex-
tract will not only add to the tooth
someness of most of the dishes but
insures against any of the il~l-effects
from late Or over eating.
The chaiiEg-dish enthusiast has an
abundance of supplies and almost
everything that mind or appetite can
suggest may be had in a concentlat
ed form so that the chafing-dish may
be manipulated quite as easily in the
parlor, den or living room, as in the
dining room. There is timed lob
ster, oysters, shrimp, ham, bacon,
Clipped beef, sardines, sauce of all
kinds, tomatoes in the form of toma-
to bouillo, asparagus, to be had in
various form, Extract of Beef, mush-
rooms, French peas, and so on ad
lipitum. The next time some friends
drop in of an evening try the cha6ng
dish and see how inexpensively and
attractively you a entertain them
and how easily you can make a rep
utation for being agenerous and hos
pitable hostess, but for their stom-
ach's sake don't forget the beef ex-
tract.