Audubon Republican. [volume] (Audubon, Iowa) 1894-1925, 1910-06-16
THE CHAFING DISH
SOME APPETlzlNG RECIPES THE
GIRL CAN MASTER.
Make Excellent Lessons In Cooking
for the 6eginner-A Pretty Way
Of Entertaining Ones
Friends.


There comes time in every girls
life when she wants to know how to
cook, and there is no pleasanter way
to begin than by learning to master
the chafing dish.
Unless dish can be prepared in a
few minutes, preparations for the
cooking should be done in the kitchen,
for, of course. like playing the piano.
chafing-dish accomplishments are for
company. The utensil is put on the
luncheon or supper table, and the cook
sits at her task surrounded by all the
little condiments and other fixings
needed. When the young amateur has
mastered recipe or two to its final
perfection little chafing dish spree
is very pretty way of entertaining
ones friends. Here are some simple
recipes for very sophisticated dishes:
Mushrooms Sauted.-As getting
mushrooms ready for cooking is a
messy business, they should positively
be prepared away from the table.
Break the umbrellas from the stems
and cut off the darkened lower ends of
these. Then peel the umbrellas, be-
ginning at the outside edges and pull
ing off the skin lightly and delicately.
IL the mushrooms are wet first the
skin will stick, SO the peeling must be
done when they are dry. Drop them
in cold sailed water for ten minutes,
then drain, rinse thoroughly, drain
again and place in saucepan with
butter-a large tablespoonful to half
a pound of mushrooms. Then cover
the dish tightly, start the blaze of
the lamp beneath, and cook without
uncovering--if possible-for half an
hour or more. Not one drop of fluid
other than the melting butter is need
ed, for mushrooms draw considerable
water with cooking. While this de-
licious dish. which goes superbly with
chops or buttered toast, is being
cooked, some other course, not pre-
pared at the table. may be dispatched.
Look for fresh mushrooms. If stale.
they are tough and tasteless. Salt
after cooking.
Calves Brains and Tomato Sauce.
This dainty is as near to an APP
proach In taste to sweetbreads as
could be had, and the brains cost about
a fourth of the sum of the more fash
ionable sweetbreads.
Get pair of fresh brains and soak
them In cold salt water for two hours.
Parboil, and then denude them of all
skin and veining, and divide them in
portions about the size of large oys-
tiers. Have this plate of cold stuff
brought to the table, where the tomato
sauce would be made.
Take for this three large fresh to-
matoes, scalded and skinned, chopped
and seasoned with cayenne, salt, a
shaving of garlic and a spoonful of
butter, or two of olive OIL Cook the
| tomatoes for fifteen or twenty minutes,
chopping them all the time with the
cooking spoon, and when the sauce is
done, drop in the cold brains, sprinkled
with -four, and cook some minutes
longer. The mess goes well with a
serving of green peppers, stuffed with
stale white bread and fried In olive
oil.
| Asparagus Omelet-Have a plate
on the table filed with hot boiled as
paragus tips-about two inches of the
stem may be left on. Then beat up
the eggs needed, yolk and white to-
gether, and drop them into the chatting
! dish after it is medium hot and has
been buttered. When the omelet is
half done-that is, cooked on one side
pour in the asparagus tips, cover them
with the egg, flap over for minutes
more cooking. slip on hot plate, and
butter the top with melted butter
Only use salt and black pepper with
| thio