Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-01-07
The Ever Useful Chatting Dish,

There is certainly no novelty about
the chatting dish, and yet it is SO useful
that nothing has ever been invented to
take its place at suppers for more or less
informal parties, or when friends drop in
to spend pleasant evening.
or course the dish usually served in
one of these utensils is Welsh rabbit, bu,
if you do not care for this, or want a
change, there are a number of other
things that are both appetizing and
easily cooked. You can even make ex-
cellent toast with the chatting dish, il
you have an asbestos mat, and so be alb.
solutely independent of the kitchen. To
do this you turn the alcohol lamp on
full blast and then set the asbestos mat
in the chatting dish frame aad 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 good plan when giving informal
affairs of this sort to prepare everything
you can before the guests arrive. This
saves needless confusion and greatly ex-
pedites matters. The needed utensils,
besides the chatting 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 chatting dish to save your
table from the effects of the lamp.
If you are little tired of the regula-
ton rabbit, why not try a rabbit souffie?
This is much lighter and easier of diges-
ton than the old-fashioned rabbit, and
not much more trouble to make.
RABBIT soUFFLE.
For this you do not need to use the
hot water pan. Into the blazer put one
teaspoonful of butter; let this melt a
little and add half teaspoonful of salt,
a quarter teaspoonful of paprika, or, il
preferred, just sprinkle of red pepper
and a quarter teaspoonful of mustard
When hot and thoroughly blended add
one cup of cream or milk (the cream
makes it much better) and one cup of
soft breadcrumbs. Let this boil and
then add cup Of American cheese cut
in tiny pieces. This should be allowed
to melt thronghly, and then the beaten
yolks of three eggs should be stirred in.
Stir this all together for a minute, and
then stir very lightly in the whites of
the eggs, which must be beaten very
stiff. Pour this mixture over slices of
hot buttered toast and serve Immediate
ly.
OYSTERS ON TOAST.
For this you use the hot water pan
only, and into this put one quart of
oysters and their liquid, which must be
strained. Let this boil and then season
rather highly with salt and pepper, and
when the oysters look plump and are
curled at the edges dip them out of the
liquid and serve on slices Of either gra-
ham or white bread, as preferred.
CELERY OYSTERS.
Cook a pint of oysters in their own
liquor until they are plump. Drain, and
then strain the oyster liquor and add to
it enough cream to make one and half
cupfuls. Melt in a chatting dish six
tablespoonfuls of butter and five table
spoonfuls of flour and stir to a
paste. Pour in the liquid gradually
and beat until creamy. Season with
pepper, salt and celery salt Add the
parboiled oysters and cook until just at
the boiling point. Pour this over slices
of buttered toast and sprinkle with finely
chopped celery.
CRABS AND MUSHROOMS.
Cut two very small slices of bacon in
tiny pieces; put them in the hot blazer
and then add one cup of crab meat cut
into dice and half of green pepper
chopped fine 1.-THE seeds and interior of
the pepper must be taken out and
thrown away before it is chopped), half
a cup of canned tomatoes, pulp and
juice. Let this all boil together and
then add One-half cupful of mushrooms,
cut small, and cook for few minutes.
This does not require toast, but crackers
should be passed when it is served.
LIVER LA BALTIMORE.
This dish is usually great favorite
with men. Make sauce of two table
spoonfuls of butter, two of -four, one
cup of bouillon (this can quickly be made
of any Of the prepared bouillon extracts
and hot water), one cup of cream, the
yolk of an egg and a seasoning Of salt, q
dash of nutmeg and one tablespoonful Of
lemon juice. Add to this little Wor-
cestershire sauce and one-fourth tea
spoonful of paprika and two cupfuls of
cooked Calls liver cut In dice. Let It
boil and then serve on toast.
DREAMED FRANKFURTERs.
Make sance of one and one-half table,
spoonfuls each of butter and -four and
one cupful of milk. Season this with
pepper and salt. Skin four frankfurter
sausages and cut into pieces about an
inch long; bring these to the boiling
point In the sauce and serve,