Suppers

Serving-Chafing Dish Chat-A Chafing Dish Sup

e is the cynosure of all eyes. With what grace and tact she may discharge her pretty duties, or with what awkwardness and evident distaste, none but a "chafing" audience can r

ll rolling and relieve the tension by some extemporaneous remark, some light jest that will at least temporarily distract the attention of the merry assemblage. But this over, there is still the inconvenient delay before the water heats, the butter splutters and the real preparing of the supper is begun, and remembering this and the embarassing interva

er that, as according to the customs in ancient Rome, the piece de resistance ma

s of buttered Boston brown bread may be served. Iced shaddock pulp, flavored with Maraschino, is an excellent introduction to creamed chicken. Egg lemonade, clam cocktail, raw oysters with stuffed mangoes, or some such light course can all be easily

ve everything ready beforehand-the rest is easy. Why there should be so much excitement over the cooking of an ordinary rarebit, a creame

avowedly hard to make, and the recipes are legion, but whatever formula you use, whether you use cream, ale, beer, curry or Tobasco, never fail to add two half-beaten eggs for each po

but a little practice will soon put you quite at ease, and a little thought will enable you

are any ordinary dish, and without entering into a list of fo

d sweetbreads, liver, bacon, lobster, oysters, cold boiled fish of all kinds; fried oyster, clam, corn, pineapple, peach, orange or banana fritters (fried in butter); cheese fondue, Welsh rarebit, sardines in cheese sauce, or any other simple little dish yo

g Dish

ints which make all the difference between success and fail

y obliged to learn them by that h

ficulty, the following

g out just before some dish is completed, otherwise, if you are a man, you

r some time, pour only a little alcohol into i

f cooking, do not do it while the lamp is very

til ready to use it, as alc

tray underneath

ack at you and scorch your eyebrows and lashes. Put it

the hot water pan, and thus one-half t

the flame if it b

account of the odor of the alcohol and also

ite, clap your hand over its mouth. T

stirring, as they do

ed in a sauce pan on the stove c

le before you begin to cook, and if possible have

when melted is usually enough to c

ter Newberg, for alcohol, when used in co

sherry that you are preparing

antly recognized; there shoul

sh. If, however, you prefer turning it out on a platter,

ightest story you have heard during the w

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read or crackers toasted, the ingredients measured and in glasses or cups and all utensils ready to use. Decorate the table with centerpiece and plate mats or large white cloth with bowl of flowers or fruits in the center. Do not have many candles or decorations on the table as these will interfere with the preparation of dishes. Have the chafing dish or dishes at one end of the table and some hostesses have a higher chair in which to sit while they pr

spoons for stirring as they do not become hot, and do not scratch the dishes. As food is served directly from the chafing dish to the plates and the object is to have everything very hot, garnishings are not necessa

s in it in a large bowl and serve the lettuce salad, or serve the potato salad which should be already prepared on small fancy plates. If coffee is made at the table assign this task to one guest and appoint two or three waiters to see that the sandwiches, coffee

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dle, the cat's

umped ove

g laughed to

ran away wi

as the winner might be called. The one who fails and retires first from the field receives a toy chafing dish. In the dining room the polished table is daintily set with doilies under the olive and almond dishes, and under the plates and glasses. The supper is a very simple one. Make creamed oy

ell with a verse painted upon it in the form of a recipe which brings out little characteristics of

s wonder

und of di

hy, perh

epics, mi

asure of

ith orat

in a bu

ms int

eged broken hearts to her acco

ounce of

rhaps a gra

s into r

smile to

wondrous

s litt

e Chafi

more than plentiful, yet new ones are always so

eads wi

s, sinews, etc. Put in cold water and keep on ice until wanted. Put into the chafing dish the butter and the sweetbreads. When the butter has been absorbed, add one-half pint of stock and the celery leaf, chopped fine, the salt, pepper and browned flour

a la N

od-sized lump butter; one gill of sherry; one pin

ated through. Mix the sherry with the cream and yolk of eggs, first blending the latter with enough cream to make them thick as mayo

h Ra

cheese is fresh add salt. Into the chafing dish put a few small lumps of butter. After it has simmered a bit put in the cheese. Stir constantly and gradually add the ale. When the cheese and ale are well blended stir in th