The daily morning journal and courier., 1907-02-23
srprERs ANn cHAr1Nc DISHES.

To infuse a happy air or lnformalty about the Sunday tea table add chaf- ing dish to the usual equipment of the table, install before 1t either guest or host whichever is considered to have a knack that way and not the result All are interested, conversation booms and the success of the meal is ensured Of course, the manipulator or 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 well to complete two or three dishes one for each course in the chafing dish; but for the cosy weekly Sunday supper one such hot dish may be considered sufficient.
 For table use the chafing dish should always stand on a metal tray as draft or cverfowing 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 be two dishes one deep one for hot water Con the principals of the double boiler) and a second, somewhat shallower dish may be used directly over the flame or be protected from such contact by the lower pan. A out let dish and a steaning pan may also be had for special cooking but are not considered q part of the regular outfit, Large nickeled or plated spoons with ebony handles come for stirring but polished wooden ones are to be prefer red because noiseless when In action.
 When planning the meal noon each article for the finished dish and it's proportion. Measure each and place separately on tiny plates or in bowls ac- cording to amount and character. Group all these measured ingredients on one tray arranging them as tastily a possible; be sure to omit nothing from the main ingredient down to the speck of cayenne. Have the alcohol lamp filled and tightly closed and be- side it matches for lighting
 Any dish which can be quickly cooked can be prepared in the chaflng dish; those which involve intricate work are, however, least desirable nor should such dishes as involve much frying and consequently an excess of smoke) be attempted at the table. The class of dishes in favor naturally be decided by locality; is. for instance, oysters and other sea food at the shore, while in the interior eggs or cheese are favorites. We give a few dishes, suffi- cient in quantity for six persons which are easy of preparation.
 Painned Oysters Pick over, rinse and drain three dozen oysters. Place the upper dish or blazer directly over the light lamp. Drop in two table spoonfuls of butter cut in bits, a half teaspoonful of salt, one quarter of a teaspoonful of paprika or white pep per, a tiny pinch of mace and the pre- pared oysters. Cover and cook until the oysters are plump and slightly ruffled, uneovering every half minute to stir, Slip the lower pan, half filled with hot water, underneath, add a tea spoonful 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 tablespoonfus of butter. add half teaspoonful of salt, quarter of a teaspoonful of white pep per and two tablespoonfuls of four Stir until we'll blended, then gradually stir in one cupful and half of milk; if this has been warmed in the kitchen it will lessen the time needed for cook ing. Stir until the sauce is thick and smooth then add pinch of nutmeg or mace, a teaspoonful of lemon juice and three dozen oysters, previously rinsed and drained. Cover. stirring occasion ally, until the oysters are plunged and ruffled; the liquor which exudes from them will thin the sauce to the required conscience. Extinguish the lamp as soon as the oysters begin to swell, otherwise they may be overcooked.
 Lobsters, shrimps, fish veal, sweet sweetbreadings chicken, mushrooms, peas, asparagus and other vegetables can be creamed in the same way, for a sauce the same amounts of butter and four one pint of milk or thin cream and such additional seasonings (onion juice, parsley, herbs, spices, etc.) are indicated by the article to be ereamed.
 Welsh Rarebit-In the blazer one tablespoonful of butter; add a half teaspoonful of paprika. quarter of salt, quarter of teaspoonful of dry