Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1915-09-14
HOMEMAKERS COLUMN.
Correspondence ON topics Of interest 70 the adiel
ia soficited. Address: Editor H0nIAAHkEe'


Correspondence ON topics Of interest 70 the hdiei
. solicited. address: Adisos hSh p.I,. ~
The Chatting Dish.
The ohafink -dish table may be cover
cd with spotlessly white cloth, or 1t
may be set with doilies, or with doiiies
and Q largo centerpiece. A pretty
greep-gray bowl filled with short How
ers, or . long spray Of roses thrown
across the table, makes . pretty decora-
ton. Tie the stems OF the roses with
ribbon the color OF tho flowers or In
harmony with them, and let the ends
droop down over the corner OF the
table. II there are more than six Per.
sons seated around q small table,
high center decorations prevent easy
conversation; one IL always lodging
to see ones opposite neighbor.
Place on the table small dish OF salt
ed almonds, one of olives, and one OF
bonbons.
The first preparations may be made
early in the day. Most recipes TOR
sauces call for butter and flour by table.
spoonfuls, which means an ounce OF
butter and half.ounce Of -four. Cut
the necessary butter into squares of an
ounce each, heap them on plate, and
place in the refrigerator ready for use:
Put sufficient flour In q pretty bowl and
stand it aside in the pantry. II chopped
parsley is called for, chop 1t and put It
on tiny butter-plate. Measure the milk
or stock, put 1t in pitcher and place 1t
In the refrigerator. Put the chaing-
dish on a tray, in front of the person
who ia to use it. Put a teaspoon and a
tablespoon for measuring, and a wooden
spoon for stirring on the side OF the
tray. Put the serving ladle at the head
FIJI the chatting dish lamp before be-
ginning to cook, as 1t always delays
cooking to have to refill during the oper-
alton. An alcohol filler is great co.,
vsnience and removes the danger that
always attends filling the chatting dish
from q bottle. The hot-water pan is
used for keeping materials hot In case OF
second helping, although most people
have better success with Welsh rarebit
made over hot water. For raw-meat
dishes, az beef pats and the breasts OF
birds, use the blazer for first cooking.
Plain lettuce, cress, or Romano salad,
with French dressing, may be served
with the meat dish. Such salads as
peach or stuffed tomatoes with mayor
noise, serve as course, with an &C.
compartment of thin, toasted crack
ers. Or you may serve bread and but
ter, and reserve the crackers for the next
course, with cheese and coffee. Large
cups of coffee are especially appropriate
for the informal chafing dish meal.
BARBEcUED HAM
Trim neatly one thin slice Of cold
boiled ham, cut it into quarters. Put
two level tablespoonful OF butter, two
of tomato catsup, and four OF sherry In
the blazer; when hot put in in the ham {;
turn quickly once or twice, and serve.
CHINESE EGGS
Put six eggs in boiling water, cover,
let stand away from the fire for forty.
five minutes; remove the shells, and cut
the eggs into slices. Put two level
tablespoonful of butter and two OF flour
in the blazer over the hot water pan,
add a half-cupful Of stock, q half-cupful
of milk, q half teaspoonful Of salt. and a
tablespoonful of black pepper.
Stir until the sauce thickens; add the
eggs, and cover for q moment: dust
with tablespoonful Of chopped parsley,
and serve.
DREAMED CLIPPED BEEF
Cover a uuarter-po Of sliced dried
beef with boiling water; let it stand five
minutes, drain, pull the beef apart and
put it in bowl. At serving time put a
tablespoonful of butter in the blazer;
add the beef, stir until it is thoroughly
heat ed; sprinkle with tablespoonful Of
iIur; mix, add half pint of milk, stir
until boiling, add dash of black pepper
ard teaspOOnful of kitchen bouquet.
Serve from the dish.
MACARoNI RAREBIT
Early in the day boil four ounces of
spaghetti; throw it into cold water, let
it stand at least two hours, then drain
and cut it into inch lengths. At serving
time put half-pound of grated, soft,
American cheese into the cha6ng-dish,
and q teaspoonful Of Worcestershire
sauce, a tablespoonful Of tomato catsup,
a half.teaspoonf of salt, and dash of
pepper. Beat the yolk Of one egg with
four sablespoonfuls of water; add 1t to
the cheese mixture; light the lamp, and
stir continuously until the cheese is
melted and soft; lastly add the spaghetti;
stir until the spaghetti Is hot, and serve
Immediately.
PoACHED EGGS IN WHITE SAUCE
Put two level tablespoonfuls of butter
and two of flour into the chatting dish;
mix, add half-pint of milk, and stir
until thick and smooth; add half.tea-
spoonful OF salt and dash of black pep
per. Break into this six fresh eggs, COW
er the dish, and when the eggs are set
serve. Tomato sauce may be substitute
ed for cream sauce.
JAPANESE EGGS
Hard-boil five eggs, remove the shells
and chop the eggs quite fine. At serv-
ing time put tablespoonful of butter in
the chafing-dish, add tablespoonful of
-four; mix carefully, add one cup OF
milk, stir until thick and smooth, add
one can Of drained French peas and the
chopped eggs, sprinkle over half tea
spoonful Of salt and q saltspoonful of
black pepper. Stir carefully until hot,
and serve.