Every kind of dish which is usually prepared in a saucepan or double boiler can be made in the chafing dish, but ordinarily oyster, mushroom, fish, egg, and cheese dishes are the ones most popular.
When preparing for a chafing dish supper, arrange the chafing dish on a tray, have the lamp filled, and matches at hand. A wooden spoon or regular chafing dish spoon and a wire whisk are convenient and really necessary utensils. It is well to have all the ingredients measured and neatly arranged on a tray. If butter is to be used, butter balls, each representing a tablespoon, are a convenient and attractive way in which to serve it.
If toast is to be used, have the bread cut in small rounds or triangles and toasted a golden brown. It should be kept hot until ready to be used.
Light the lamp and have the water boiling before the supper is announced, then the compounding of the dish may be done quickly.
Salted Almonds
Heat one tablespoon olive oil in chafing dish; add one cup blanched and dried almonds. Stir until evenly colored. Drain and sprinkle with salt.
Deviled Almonds
Melt one tablespoon butter in chafing dish. Add one tablespoon chopped red pepper, one tablespoon onion, one half teaspoon salt, and one cup blanched almonds. Cook until almonds are brown.