The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1907-02-24
SUPPERS AND
CHATTING DISHES
BY coRNELIA C. BEDFORD.

BY CORNELlA c. BEDFORD.
To infuse a happy air of informslity
about the Sunday tea table add a chat
ing dish TO the usual equipment Of the Ia
BILE install before it either guest or host
whichever is considered to have lxnack
that way-and note the result. All are
Interested, conversation booms aHd the
sEccess of the meal is. ensured. OF
course the manipulation should be a past
master in the art that all may go
smoothly and materials should be at
hand in shape for immediate use. For an
elaborate high tea it might be we'll TO
complete two or three dishes-one for
each eourse-in the chatting dish; but for
The cosy weekly Sunday supper one such
hot dish may be considered sufficient.
For table use the chatting dish should
always stand on a metal tray, draft
or overlooking of the alcohol lamp has
more than once set fire to an unprotect-
ed table cloth and in some cases severe
burns have been the result. There should
De Two dlshes-one deep one for hot wa
Ter ton the principle of the double boilerD
and second somewhat shalcwer dish
which may be used directly over the
flame or be protected from such contact
by the lower pan An outlet dish and a
steaming pan may also be had for spe-
ciai cooking, but are not considered a
part OF the regular outfit. Large nick
eled or plated spoons with ebony handles
ones are to be preferred because noise
less when in action.
When planning the meal note each ar
fcle Tor the finished dish and its pro-
portion Measure each and place separ-
ateiy on tiny plates fin bowls accord
Eng TO amount and character. Group all
these measured ingredients on one tray
arranging them as Hastily as possible; be
sure 10 omit nothing from the main in
gredfent down TO the speck of CAYENNE
Have the alcohol lamp filled and tightly
aT.alao 90 1srrI,N
Any dish which can be quickly cooked
can be prepared in the chatting dish;
those which involve intricate work are.
however, least desirable nor should such
dishes involve much frying land con
lsequently an excess of smoke) be at
tempted at the table. The class of dishes
most IN favor would naturally be decided
by locality: as, for instance oysters and
other sea food at the shore while in the
interior eggs or cheese are favorites We
give a few dishes, sufficient in quantity
Tor SIX persons, which are easy of prep
Planned Oysters.-Pick over, rinse and
drain three dozen oysters Place the
upper dish or blazer directly over the
light lamp. Drop in two tablespoonfuls
OF butter cut in bits, a half teaspOonful
lof salt, one quarter OF a teaspoonful of
'papr1ka or white pepper. a tiny pinch of
mace and the prepared oysters Cover
ana cook until the oysters are plump and
slightly ruffled, uncovering every half
minute 20 stir. Slip the lower pan, half
AAtitu Will not water, underneath add y
ieaspoonful Of lemon Juice and serve at
once on small thin squares of toast
Creamed Oysters.-Have the hot water
pan underneath. In the upper dish melt
Two scant tSblespoonfuls of butter add
a half teaspOOnful Of salt quarter of a
teaspoonful of white pepper and two ia
Diespoonfuls OF flour. Stir until well
blended, then gradually stir in ono cun
1ul and half of milk; if this has been
warmed in the kitchen il will lessen the
time needed Tor cooking. Stir until the
sauce is thick and smooth, then add a
plncn or nutmeg or mace, a teaspoonft1I
OF lemon juice and three dozen oysters
previously rinsed and drained Cover.
stirring occasionally. until the oysters
are pumped and ruffled: the liquor which
exudes from them will thin the sauce to
the required consistency. Extinguish the
lamp as soon as the oysters be gin TO
swell. otherwise they may be overlooked.
Lobsters. shrimps. fish. veal. sweet
breads, chicken, mushrooms, peas asDar-
.agus and other vegetables can he
creamed in the same way, using for a
sauce the same amounts Of buffer and
flour, one pint OF milk or thin cream and
such additional seaSonings (onion mice
parsley, herbs. spices. etc.) as are indi-l
Gated by the article to be creamed
Welsh Rarebit-In the blazer melt one
tablespoonful of butter; add half tea
spoonful of paprika. a quarter of a tea
spoonful OF salt, quarter of a teaspoon
lui OF uly mustard and two tablespoon
fuls OF ale. When boiling add one pollnd
or good cheese grated or chopped fine
6egin 10 stir and beat and work con- |
SJantly adding little more aIe from t;y,,, /
TO time, until the cheese has entireIN1
melted. The amount of ale needed varies
according TO the cheese used slim the
not water pan underneath and serve at 4
once. using not plates and either plain
Warer5 or thin slices of hot toast
Cheese Fondue-Melt one Tablespoonful
OF butter in the blazer. Add one scant |
tablespoonful Of flour mixed with ono
quarter of a teaspoonful each of dry
mustard and baking soda, a quarter of /
4 teaSp0onful of paprika and a dash Of /
Sait, When blended stir in graduaIIv
thfee-quarters of a cupful of milk When i
Inc SAUCE Is smooth and thick slip the
not water pan underneath, then add one
haif cupful of fine stale bread crumbs
ana one-quarter of a pound of grated or |
rhapped cheese. Cover and stir often M
III the cheese is melted, then add three
WI peaten eggs Extinguish the light
Egg and Tomato Scramble-AIeIt one
tablespoonful of butter in the blazer Add |
one pint OF tomato sauce which has been
previously stewed with little chooDed /
onion and high seasoning. then stralned
When Dolllng hot slip the water pan IN
uefneath Add six eggs slightly beatsn |
ana haif teaspoonful of salt Stir con-
lingaiIy until the mixture is quite thick
ana creamy. then serve quickly
Macaroni MISUNDERSTANDING the dav boit
ohe-quarter OF a pound of macaroni in |
salted water until tender, then drain
cut into inch lengths, rinse well and let
stand in cold water until needed. thor |
drain Thoroughly. In the blazer melt one
tablespoonful of butter alntil sli1btIv
Drowned. Add one pint of well seasoned
mex tomato sauce and two teaspoon
IulS of beef extract Stir in the mac
Toni. lift and stir occasionally until heat
Cd through Sprinkle in a half e.unfsl
of grated cheese. add one tablespoonf,1i
OF chopped parsley and serve.
AVOIDS coNsiU rAT1ou