Barton County democrat., 1915-02-12
CHAFING DISH IDEAS
POINTERS FOR USERS OF PoPU-
LAR COOKING APPARATUS.
Recognized az Most Valuable Friend
Of Surprised Hostess, There Are
Things to Be Remembered a.
. to Care and Operation.

No wonder the chafing dish Is pop
ular. There's magic in it. When one
has assisted 1t a chafng dish supper,
formslity is over forever. Besides
allowing a woman to appear at her
best and exhibit cooking as fine art,
the chafng dish will always serve as q
friend in need to the surprised host
ess. A word Of caution is necessary,
however. Keep the chsfng dish clean.
Under no circumstances place It on q
fabric cover, but use marble, slate,
wood or tile. Keep it away from cur
tains and protect filmy sleeves while
working around the chaAng dish. A
piece Of slate roofing is convenient to
hold the lamp. Above all, when the
alcohol has burned out, do not put in
fresh supply until the tray has thor
oughly cooled off, otherwise you may
encounter an explosion.
Keep all chafing dish articles and
utensils ready where they can be
reached without trouble. Use an agate
ware 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
chafng 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.
The most important article on the
larder shelf is prepared beef stock.
A great number of chatting dish
recipes have as their fundamental in
gredlent soup stock. This can be
made excellently and at short notice
by dissolving dessertspoonful of con-
centrated fluid in half 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 chafng dish expert has
in her commissary department some
fine 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 foundation
for lunch to which the addition of
the hot dish prepared in the chafng
dish is the finishing touch. Cha6ng
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 well
to purchase 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, one cupful Of bread crumbs and
two eggs we'll 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 chafing 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 chafng
dish.