The news-democrat. (Providence, R.I.) 1906-1909, 1906-08-08
JANE WHEATLEY'S
CHAF|NG DISH
TEMPTATIONS

Actors have so few opportunities 10
enjoy the home life they all love after
hotel life that many OF them try to sup
ply II by giving their apartments and
dressing rooms a comfortable, home like
coziness: and the chafing dish is one OF
the chief attributes TO this homelike at
mosphere.
Jane Wheatley OF the Albee stock com
pany is a chatting dish enthusiast. II
love to cook" says Miss wheatley. but
/ confne my cooking 10 the daytime for
chaflng dish frills after midnight are not
conducive to promptness at the next
days rehearsal When I 1rst began TO
cook on the channg dish l followed the
directions OF the cook book Now I use
my own judgment and often / expert
ment Sometimes the results are unsat-
isfactory TO my friends. but occasionally
l invent something that makes a hit"
Miss Wheatley's fellow players insist
that she Is exceedingly well versed In the
mysteries of the chaing dish. She has
given several luncheons cooked entirely
by herself and the ladies OF the company
have been taking lessons from her In
spare moments while the gentlemen
have been paying every attention 10 Miss
cook would invite them to a chafing- dish
luncheon.
Chickens delight" is Miss wbeatley's
own favorite concoction This Is made
by turning can OF chicken into the
chahng dish, with a fair sized piece OF
butter. AS the chicken is heating. sep
arate with cooking fork. and when the
chicken IS thoroughly heated pour In
half a pint OF cream and stir Just be-
fOr ftr4 offr In
French peas and wine glass Of sherry
Serve on crackers or toast
One OF Miss Wheatley's most appetizing
inventions was so enthusiastically liked
by Miss Reimer that II was Immediately
christened "Sardines a "A Reimer." TO
make this dish pour a little OF the oil
from the box into the chahng dish. Roll
the sardines carefully one by one in bread
crumbs or cracker dust. Fry In the
chafng dish, browning evenly. Serve
on toasted crackers with dices OF lemon
A delightful way OF cooking eggs is
known as "Albee eggs" Shell hard-bolled
eggs and drop them into hot water TO
keep warm until needed Mold boiled
rice into nest In a saucepan place q
teaspoon OF chopped onion with table
spoon OF butter and cook until the onion
is light yellow. Add a small tablespoon
OF cornstarch mixed with half a teaspoon
cold milk then pour In slowly one and
a half cups OF milk This should be al
lowed 10 cook until the cornstarch Is
clear Pepper and salt to taste should
be added and the mixture strained When
done the sauce should be clear. thin and
bright yellow. The eggs are wiped dry
and rolled in the sauce until thoroughly
coated and then placed In the nest OF rice
and suffcient sauce poured into the nest
TO moisten the rice without discoloring
the outside OF the nest.
Fried green peppers and creamed
finnan haddie are favorite dishes made
by Miss wheatley; and her Budapest
gouiash is very much like an Irish stew.
but the seasoning is Hungarianized by
quantities OF paprika. 1t is made OF
pound Of beef cut into dice and stewed
slowly About an hour before It Is done
put in a good pinch OF paprika. Then
add two carrots and two onions cut into
dice and another pinch Of paprika. Hair
an hour before the meat Is cooked add
two potatoes and two celery stalks cut up
and another pinch of paprika. Serve on
a large platter with garlands Of vegeta-
hlpz