Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-03-02
Impromptu Spreads Can Be
! Easily and Quickly Pre-.
pared With This Conuen.
lent UtensiL
Tasty Menus May Include
!, Oysters a la Ne,cburg,
Grab Meat a la King and
Other DeIicacies
BY MRS. VI. A. WILSON

tHE chafing dish is the special per
- sonal assistant to the housewife who
desires to be a successful hostess. Hos
pitality assuredly is the essence of re
hnement and good breeding. as we'll as
the earliest mark Of the civilized man.
To break bread with ones friends or
family without fus or furry is the true
spirit OF bon camaraderie and hos
pitality.
The modern chafing dish is electrically
equipped and one need but to insert Il Q
plug into the nearest lamp socket to OBJ.
tain the necessary current to start
operations.
The pleasure and anticipation Of the
family and friends when gathered around
the table to watch or perhaps help in
the actual preparing of a delicacy will
renay the hostess many times.
The chafing dish has for a long time
been the medium for many a little i'm
promptn spread which can be easily
and inexpensively prepared. Just a hot
dish cooking in the chafing dish and a
cup of tea or coffee or cocoa and some
good home made bread with butter will
satisfy the most critical epicure.
SOME SUGGESTIVE CHAFING
DISH MENUS
Oysters a la Newburg
Whole Wheat Bread and Butter
Coffee
No. =
Barbecue Of Ham
Potato Salad
hye Bread and Butter Tea
Crab Meat a la King
Toast Coffee
Macaroni and Cheese Rarebit
Rye Bread Coffee
No. )
Tomato Rarebit
Toast Coffee
TO Prepare Menu No. for Five Persons
Look over carefully forty large oysters
and remove all bits of she'll. Wash and
then place in a saucepan and cook until
the edges curl, without adding any
liquid. Drain and then place on a dish
to cool. Chill. cut in pieces. Now meas
ure one cup of oyster liquid from the
saucepan and place in the pan of the
chafing dish, then add
One and three quarters cup of milk,
Onc-haf cup Of -four.
Stir the -four until thoroughly dis
solved and then place the water in a
lower compartment of the chafing dish.
Plug in the cord to the lamp socket
and place the upper pan in position.
Stir until the sauce comes to the boil
ing point and then add
One pelI- beaten cog,
One teaspoon of salt.
One teaspoon of pdprikd,
One quarter teaspoon Of mustard,
Juice Of one quarter lemon,
The prepared oysters,
Too hard boiled eggs.
Cook until scalding hot and then lift
on thick slices of toast and serve. Cut
the crust from a loaf of bread, whole
wheat preferably. butter the bread on
the loaf and then cut in thin slices.
Cut and then fold in sandwich style.
Make three pints Of coffee for five
persons.
Barbecue Of Ham
Put the water in the chafing dish and
then place the pan in position. Now
place in the pan
One glass Of curr0mt Jelly,
-Four tablespoons of catSup,
Four tablespoons OF -four,
One cup OF Water.
Heat slowly TO the boiling point and
then cook for three minutes. Add eight
ounces of thiuly sliced boiled ham and
simmer for ten minutes. Serve on toast
with garnish of deviled eggs.
Crab Meat a Ia Hing
Look over one-half pound of crab
meat and then prepare the chatting dish
with water in the lower compartment.
Now place in the pan
Three cups Of milk.
OHe-halt cup Of -four.
Stir to dissolve the -four and then
bring to a boil and cook for five min
utes. Add the crab meat and
One cup of celery, cut IN Oue-hdlt
inch pieces and pIrboilCd,
One and one-hGU teaspoons Of salt,
Ono teaspoon Of pGprikG,
One quarter teaspoon Of mustard,