The Use of the Chafing Dish and Some Favorite Recipes.
Within recent years the chafing dish has become very familiar to us. It
is, however, not a recent invention, for in the time of Louis XIV it was
very commonly used. To the housekeeper who wishes to save herself and to
serve her guests with food at its best, the chafing dish comes as an
acceptable friend for use at the breakfast table in the preparation of
eggs and dishes which should be served immediately. Toast can be served
fresh and hot by using a toaster over the burner of a chafing dish. At
luncheon a hot dish can easily take the place of the cold meat course if
the chafing dish is at hand. However, the chief use of the chafing dish is
in the preparation of late suppers, and is largely in use by those who
have limited facilities for housekeeping, such as college girls. By those
who entertain the chafing dish is looked upon as a true friend of
hospitality.
Chafing dishes vary in price from the common ones made of tin which can be
bought for about a dollar, to the more expensive ones made of silver.
Various wares are utilized for the chafing dish. Among those most
satisfactory are graniteware, earthenware, nickel, copper and aluminum.
[828 MOTHERS' REMEDIES]
To get satisfactory results with the chafing dish you must have certain
parts. There should be a pan to use for hot water, and it should be
furnished with a handle. The cooking pan or blazer, as it is called,
should have a handle also. Until one becomes an expert the hot water pan
should be in constant use but later one need only use the hot water pan
for keeping food warm. The burner should be carefully looked after and be
in readiness. Alcohol, electricity and gas are all used as fuel, but
denatured or wood alcohol is probably the most common of all. If care is
taken in the use of alcohol there need be no danger. Fill the lamp with
sufficient alcohol to cook the dish desired, and if necessary to refill
during cooking shut off the flame and let the burner cool somewhat before
replenishing with the alcohol. A large tray upon which to set the chafing
dish prevents danger of fire and protects the table. Large forks and
spoons, made especially for the chafing dish, can be obtained at a small
price, but any table spoon and fork can be used. It is well to have a
napkin and extra spoon and fork at hand if it is necessary to taste the
preparation.
That a chafing dish supper may be a success, care should be taken on the
part of the hostess to have everything in readiness. The table should be
set with the required dishes, silver, etc., and all ingredients should be
at hand for the preparation that is to be made on the chafing dish. Most
chafing dishes will not supply portions for more than eight, so that a
larger number should not be included at a chafing dish supper. Unless
skilled in the use of a chafing dish, it is best not to prepare new dishes
for guests. If one will observe some care and have everything in
readiness, a chafing dish supper can be a very enjoyable source of
entertainment for informal affairs.
To use the following recipes with success level measurements of all
ingredients must be made--level teaspoon, level cup, etc.