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.
SOME FAVORITE CHAFING DISH CONCOCTIONS.
Cream Sauce.—
2 tablespoons flour. 1/2 teaspoon salt. 2 tablespoons butter. 1/4 teaspoon pepper. 1 cup milk.
Melt the butter and stir in the flour and seasonings until smooth; add the scalded milk slowly, stirring constantly. Cook until of the right consistency. This makes a medium thick sauce, the thickness of which can be varied by increasing or diminishing the amount of flour. This is the foundation for a great number of chafing dish recipes, such as creamed dishes. A richer sauce may be made by substituting cream for milk and omitting most of the butter.