The Kansas City sun. (Kansas City, Mo.) 1908-1924, 1914-10-17
ICHAFING DISH IDEAS
POINTERS FOR USERS OF PoPu.
LAR COOKING APPARATUS.
Recognized as Most Valuable Friend
OF Surprised Hostess, There Are
Things to Be Remembered as
to Care and Operation.

No wonder the chafng dish is pop.
ular. There's magic in it. When. one
mas assisted at a chatting dish supper
iormaity is over forever. Besides
ailowlng a woman to appear at her
pest and exhibit cooking as a fine art,
chafng dish will always serve as a
friend In need to the surprised host
ess. A word of caution is necessary,
however. Keep the chatting dish clean.
Under no circumstances place it on a
FABRIC cover, but use marble, slate,
wood or tile. Keep it away from cur
talns and protect filmy sleeves while
working around the chafing dish. A
piece Of slate roofing is convenient to
hold the lamp. Above all, when the
alcohol has burned out, do not put in
a fresh supply until the tray has thor
oughly cooled off, otherwise you may
encounter ar explosion.
Keep all chatting dish articles and
utensils ready where they can be
reached without trouble. Use an agate
a utensil. 1t will heat in a third
OF the time required by tin or copper.
Procure a small wire toaster, that
fresh toast may be served with each
channg dish delicacy and a second al
cohol lamp to keep one dish hot while
another is in preparation. Do not for
get the various wooden-handled spoons
and mixing forks.
b most important article on the
larder shelf is prepared beef stock.
A great number of chatting dish
recipes have as their fundamental in
gredient soup stock. This can be
made excellently and at short notice
by dissolving a dessertspoonful Of con-
centrated fluid in half a pint OF boil
ing water, adding pepper, salt, two or
three drops of extract of celery and
a tiny teaspoonful of onion juice. Be-
sides stock the chatting dish expert has
In her commissary department some
nne East Indian curry powder, caviare,
tomato catchup, anchovy paste, canned
mushrooms, salmon, chicken, sardines,
cheese and all the ordinary season
ings, including paprika.
Bread and butter sandwiches, iced
tea, coffee or chocolate, fruit cake,
pickles and waters form a foundation
for a lunch to which the addition Of
the hot dish prepared in the chafing
dish Is the finishing touch. Chatting
dish cookery is really very simple and
anyone may soon learn to stir up de-
licious things with little preparation,
provided one knows something def
mite to begin with. 1t would be we'll
to purchase a book of recipes and be-
gin at the beginning.
To make chicken croquettes a never
failing and universally liked dish, take
the following for six or eight people:
Three cupfuls Of chicken chopped
fine, n cupful of bread crumbs and
two eggs well beaten. Roll the
chicken and bread crumbs into small,
pear-shaped balls, dip into beaten
eggs and bread crumbs and fry in
butter in the chatting dish.
Oysters are always acceptable and
appetizing. The easiest way to cook
is to pan them. Heat a tablespoonful
of butter and when it melts add the
juice of half a lemon and a teaspoon
full Of chopped parsley and stir in the
drained oysters. Cook only until their
edges curl and lift out quickly on
strips of buttered toast. Oyster stew
is also easy to prepare in a chatting
dish.