The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1908-01-03
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HOUSEHOLD NOTES.
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The Ever Useful Chafing.Dish.

vented to take it's place at suppers
for more or less informal parties, or
when friends drop in to spend a
pleasant evening.
@ OF course, the dish usually served
in one of these utensils is Welsh rab-
bit, but If you do not care for this
or want change, there are numb
ers of other things that are both ap-
petizing and easily cooked. You can
even make excellent toasts with the
chafing-dish, If you have an ashes
tos mat, and so be absolutely indie
pendent of the kitchen. To do this
you turn the alcohol lamp on full
blast and then set the asbestos mat
in the chafing-dish frame and let it
get thoroughly heated through, and
then put slice of thin toast on the
mat, and brown it first ON one side
and then turn on the other.
1t is a good plan when giving in
formal affairs of this sort to prepare
everything you can before the guests
arrive. This saves needless confus-
ion and greatly expediates matters.
The needed utensils besides the chat
ing-dish and asbestos mat, are two
or three bowls or dishes to hold the
ingredients to be cooked, a small
cruet, three or four spoons, the
dishes in which the cooked Wand is
to be served, bottle of alcohol to
replenish the lamp if necessary, and
above ala tray to hold the chat
ing-dish to save your table from the
effects Of the lamp.
II you are little tired of the re-
gulation rabbit, why not try rabbit
soufiie? This is much lighter and
easier of digestion than the old fash
Toned rabbit, and not much more
trouble to make.
Rabbit Soufile-For this you do
not need to use the hot water pan,
into the blazer put one teaspoonful
or butter; let this melt a little and
add half teaspoonful of salt, quar-
ter teaspoonful of paprika or, If pre-
ferred, just sprinkle of red pepper
and quarter teaspoonful of mus
tard. When hot thoroughly blend
add one cup of cream or milk (the
cream makes 1t much better) and
one cup OF soft breadcrumbs. Let
this boil and then add a cup of
American cheese cut in tiny pieces.
lhis should be allowed to melt thor
oughly, and then the beaten yolks
j three eggs should be stirred in.
STIR this all together for minute,
IND then stir very lightly in the \
Whites of the eggs, which aoin hrdd
whites of the eggs, which must BE
'eaten very stiff. Pour this MIXTURE
yer slices of hot buttered toaA and ,
erye Immediately. ....,,
oysters on TOast.-For this YOU '
Sc the hot water pan only, and into /
his put one quart of oysters and a
leir liquid, which must be strained, a
et this boil and then season rather s
ighly with salt and pepper, and when t.
le oysters look plump and are curl s.
at the edges dip them out of the II
quid and serve on slices of either c.
'aham or white bread, as preferred. s,
Celery Oysters.-Cook pint of fl
sters in their own liquid until thew
Q plump. Drain, and then strain D,
6 oyster liquid and add to it to
ough cream to make one and one ii
II cupfuls. Melt in chafing-dish te
tablespoonfuls of butter and five
olespoonfuls of -four and stir to bi
paste. Pour in the liquid gradu- Ell
and beat until creamy. Season kr
tn pepper. salt and celery salt. til
q the parboiled oysters and cook file
I'll just at the boiling point. Pour on
over slices of buttered toast and ae
mike with finely chopped celery. tin
Jrabs and Mushrooms.-Cut two ski
y small slices of bacon in tiny of
ces' put them in the hot blazer FIR,
then add one cup of crab meat sar
INTO dice and half of green pip
per chopped fine (the seeds and par
'rlor of the pepper must of bre
rise, be taken out and thrown a. the
before 1t is chopped), half bra
OF canned tomatoes, pulp and 6es
e. Let this all boil together and site
add one-half cupful of mush- as
MS, cut small, and cook for few han
utes. This does not require flesl
t, but crackers should be passed r
n served. swo
Iver a la Baltimore.--This dish the
'ually a great favorite with men. bro,
e sauce of two tablespoonfuls adil
utter, two of -four, one cup of ed |
Hon (this can be quickly made A
ny of the prepared bouillon ex- the
$ and hot water), one cup of appl
N, the yolk of an egg and inch
'aing of salt, dash of nutmeg thicI
ana tohlocppopful IF lan,o, ;,,;oo