Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-01-03
The Chatting Dish.

The season of midnight culinary amen
tiles is on, with demand for after
theater suppers and midnight bites to
fortify the inner man after a strenuous
evening on the ice or blood stirring
spin" in the frosty air.
For the woman who can ''fill the bill''
with a dainty. quickly prepared and pip
ing hot rejection there waits unqualified
approval. For the successful rendition of
this the chatting dish is an essential.
Incidentally it is a pleasing sight to
note a well turned wrist lowering over a
steaming saucepan. and deft hand rap
idly mixing and finally turning out a dish
whose fragrance makes the mouth water
and whose flavor goes straight to the
right spot. warming the cookies of the
heart EN- route.
The great secret of successful chatting
dish cookery lies in the preliminary plan
ming that everything will be in readiness
when the dish is started. With every one
as hungry as q bear" and watching
every move of the cook, the woman who
has forgotten some essential is bound to
become nervous. Hence the urgent neces-
sity of order In using the chatting dish,
place on a metal tray sufficiently large to
protect the table from fire, boiling water
or spatters. The lovely corner trays that
can be bought quite reasonably at Rus
sian brass shops are correct for this
Have the alcohol lamp filled and the
matches at hand in little tray. Beside
the chatting dish have in readiness for the
stirring polished, long-handled spoon,
with salt. pepper, spices and measuring
spoon at hand.
Let the butter be measured out in ia
blespoonfuls, then nodded in butter balls
and laid on a pretty plate. Have the eggs
whipped in bowl and covered with
damp cloth, as also the cream measured
and left in a pretty pitcher. A fork should
be in readiness, also spices. catsups or
wine, II called for in the recipes to be
used. If the cook feels nervous about
forgetting proportions. 1t is an easy mat,
ter to have the recipe typewriter and
laid where it is easy of access. If rare
bit is on the program have the cheese
grated. weighed and in a dainty bowl.
If oysters, clans or Holsters are to make
their appearance. have the lobsters cut IN
pieces and measured, the body of the
clans freed from the hard portions or
the oysters drained and pounded. If mush-
rooms are in order. have them peeled and
on a plate. Thus all the essentials at
into dainty and tempting dishes goes on
as if by magic under the skillful manipu-
lation of the mistress of ceremonies pre-
siding over her culinary crucible
Now with cracking. leaping fire in
the CRATE. bright lights. easy chairs and a
little table spread with cheer. where Will
you find cOZier stage setting for an in
cipient romance or a new forging OF the
chains Of friendship and good fellowship?
Among the dishes for which there is al
ways a demand is the Boston Welsh rab-
bit.
To make it cut one pound of fresh
cheese into small pieces. Have ready two
medium sized butter balls. one-half cup
full cream, two eggs beaten very light, a
shaking Of paprika, quarter teaspoon
full mustard and salt to season. The
amount cannot be determined accurately.
as some cheese calls for more salt than
others. 49,
Put the cheese in the chatting dish
blazer and when nearly soft add the but
ter. salt, pepper and mustard. Stir we'll,
rubbing the cheese with the back of the
spoon to facilitate its melting. When we'll
mixed aGd the cream, stir until smooth.
then add the beaten eggs and stir hard
for 2 minute. Put on the cover to the
dish and let it rest with the name turned
on for two or three seconds without stir
ring, then eXtinguish flame and serve at
once on clispy toast that has been dipped.
for a second only, in little boiling milk
or water. II you are using the hot water
pan the toast can be dipped in that. but
little salt must be added to the water.