Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-09-14
HOMEMAKERS COLUMN.

Correspondence on topics Of interest to the lAdie
| "a solicited. Address: Editor H0hENAKeRs
CoLUMn. Oxford Democrat, South Paris. Ne
Entertainment with q Chatting Dish
Little chatting dish suppers, eithel
planned beforehand or quite impromptu
afford one an altogether delightful way
of entertaining ones friends. At first
the thought Of cooking before an au
dience brings on sort Of stage fright
but this Is easily conquered.
Familiarity with the various utansili
ia necessary to insure confidence. Tt
know how to manage the flame, when te
use the hotwater pan and when to dis
pense with 1t, always being sure to have
1t ready at the last to slip under ths
finished dish to keep 1t hot will Insure
success.
A complete chatting dish outfit con
sists of chafing. dish, tray, flagon, fork
spoon and skinner.
As it is always better to fill the laml
before the guests gather around th'
table, the ordinary, bottle will serve quit
as we'll as the iagon. An inexpensive
wooden spoon and fork are excellen
substitutes for the conventional chatting
dish fork and spoon with their ebony o.
bone handles. A silver-handied spOor
becomes too hot to use. An elaborate
outfit is no more necessary or desirable
than elaborate table decoration or menu
for the ideal chatting dish supper is gov
erned by simplicity.
For larger company two chafint
dishes may be used, one at either end o
a prettily-decorated table, and the mel
can serve the women in buffet fashion.
Whatever the centerpiece, it should b.
so low that the guests have an unob
structed view of the cook, for half th'
fun is in watching operations. The slap
dash air that is 80 admired by the chat
ing-dish enthusiast comes with q littl
practise.
All necessary preparations for the sup
per can be made before the guests ar
rive except making toast If that is used
and coffee. II crackers are used instead
of toast they should be thoroughly crisp
ed in the oven and be hot at the time o
serving.
A few minutes before asking the com
pany to the dining-roOm, the laml
should be filled and tray brought il
with all the necessary ingredients
which have previously been measured
for the piece de resistance.
If it is to be rabbit, the cheese Il
grated, or, if very soft, cut into small
pieces; the condiments may all be mixet
together in tiny dish, the liquid put IL
pitcher for the sake of convenience il
pouring and the butter cut into small
squares.
elf eggs are to be used they can b,
beaten beforehand and given a fina
whisk when ready for use, and li,tl
of the liquid added before they are turn
ed into the hot mixture.
The making of good rabbit is of su
preme importance, and it is usually tn
first thing attempted by the chafng-disl
cook.
American cheese which is very sof
and fresh Is the best to use, and afte
melting a tablespoonful of butter in tn
blazer add pound of the cheese Gil
into bits and stir until 1t has melted.
To this add slowly half cupful o
milk or other liquid, and when all i
blended until creamy, put in the season
ing, half tesspoonful of dry mustard
half teaspoonful of salt and salt
spoonful of psprika. If milk is used
add the beaten yolks of two eggs. Sill
the hot water pan containing about al
inch of water, under the blazers, cove
the rabbit and let rest few minute
before serving. Pour over rounds o
triangles of toast. 1t is nicer toasted Of
one aide only.