The Morning examiner. [volume] (Ogden, Utah) 1904-1910, 1909-04-11
THE CHAFING DISH

~ HE chafng dish Is invaluable for
the supper that follows all even
Ing at cards or possibly the
play Things can he easily prepared
and right In plain view of the guests,
which makes the entertainment SO
bomeiike and informal.
When preparing for the chaflng
dish supper, see that no draft Is per-
mitted 10 blow on the fame, A good
thing to prevent this Is Il small Japa-
nese screen made to flt around the
base OF the dish, which prevents the
mir from striking the flame.
The yolks of the eggs to be used
should be beaten and covered. The
lobster chicken or whatever meat Is
used, If TO be creamed, should be
perboiled and cut mp into the desired
sizes. All the other ingredients should
be measured and weighed and the
lamp should be filed only at the last
minute, in order that the alcohol may
not evaporate.
There are numberlesS little dell
cacIes which can he prepared in
worry Short space of time with the uses
Of the chnilng dish. For example,
curred oyatcrs These are prepared
by browning one tablespoonful each
of butter and flour with one teaspoon
ful OF curry powder. Add gradually
ouc-half cup OF rich milk and one
half cup strained liquor juice. Stir
tbiF mixture until quite thick. and
if desired. ndd few drops OF lemon
tuicc Drop In % oysters. carefully
examined Cook until they are plump
md serve at once.
A dish which Is very appetiZing and
easy TO make Is fried apple sauce. \
Pare and quarter the desired number3
OF upplee Brown Il heaping table,;
gpcCnful OF butter In the blazer, pack
In the apples, put another spoonfull
of butter over them. cover closely nnd'
cook slowly undl tender Sprinkle
SUGAR over the top without stirring
and serve IN cream toast
Shrimps are quito palatablc to the
ayernGc persor and good way 10
serve them i9 by covering a good
sized can OF shrimpS with water sew
eral hours Lcfore needed and let sim
&c. fer about 20 mnutcs Strain,
but keep the liquor Tor soup Cut the
ghnmps hi half and chill. Make the
usual white souee In the blazer add
Ing bHy lear and a blade of mace,
~ heated Gcrvc.
Welsh lHreEit Is greatly talked oC !
In connection with the chatting dish.
Probably every one does not know
how TO prepare II 4 good recipe IS
aS follows: MoIsten In the blazer
one-fourth teasDconful each OF pap
rlka and dry mustard. one-half tea
spoonful of salt and three tablespoon
al nj "a iph hnf ar
one pound OF American cheese, grated
or finely chopped. stir constantly and
as the cheese melts moisten with ale.
using not more than half cupful.
CLANS Newburg are made by re-
moving the hard section from three
dozen clans and stepping the soft part
In boiling hot water for one minute.
Place this in the chaflng dish with
half gill OF sherry. Add n small
ot salt, cayenne pepper and
grated nutmeg. Simmer briskly for
ono minute, adding one and oue-half
gIlls OF cream md one gill OF cold
milk Lei this mixture simmer gent
ly for ave minutes. Seat three eggs
in TWO tabloSpoonfuls of cream add
A half ounce OF butter and deposit all
into the chnflng dish. Stir gently
until the cream forms. being careful
not TO let the eggs curdle.
A thoroughly enjoyable dish is
sherried b'osnas, made by making a
sauce Of 20 ta5lsspoonfuls of butter.
cream with tticc tahespoonfuis OF
sugar. Melt IN the channg dish add
4 cupful of sherry or any preferred
sweet wine. slice in the Nhaf firm
bananas and cook until tender. Serve
hot.