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Chapter XXXV − RECIPES FOR THE CHAFING−DISH
THE chafing−dish, which, within the last few years, has gained so much favor, is by no
means a
utensil of modern invention. It finds its place on the breakfast table, when the eggs may be
cooked to suit the most fastidious; on the luncheon table, when a dainty hot dish may be
prepared to serve in place of the so−oft−seen cold meat; but it is made of greatest use for the
cooking of late suppers, and always seems to accompany hospitality and good cheer.
1
It is appreciated and enjoyed by the housekeeper who does her own work, or has but one
maid, as well as by the society girl who, by its use, first gains a taste for the art of cooking.
The
simple tin chafing−dishes may be bought for as small a sum as ninety cents, while the
elaborate
silver ones command as high a price as one hundred dollars. Very attractive dishes are made
of
granite ware, nickel, or copper. The latest patterns have the lamp with a screw adjustment to
regulate the flame, and a metal tray on which to set dish, that it may be moved if necessary
while
hot, without danger of burnt fingers, and that it may not injure the polished table.
2
A chafing−dish has two pans, the under one for holding hot water, the upper one with long
handle for holding food to be cooked. A blazer differs from a chafing−dish, inasmuch as it
has no
hot−water pan.
3
Wood alcohol, which is much lower in price than high−proof spirits, is generally used in
chafing−dishes.
4
List of dishes previously given that may be prepared on the Chafing−Dish:−
German Toast
Buttered Lobster
Dropped Eggs
Creamed Lobster
Eggs à la Finnoise
Broiled Meat Cakes
Eggs à la Suisse
Salmi of Lamb
Scrambled Eggs
Creamed
Sweetbreads
Scrambled Eggs
with Tomato
Sauce
Sautéd Sweetbreads
Chickens’ Livers with
Chapter XXXV − RECIPES FOR THE CHAFING−DISH
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