The chafing-dish, however, is a really valuable aid in teaching young people something about cookery, and that in an easy, pleasant fashion. A chafing-dish is a charming possession for a young girls' club in which light and inexpensive refreshments are served. It is not always easy for the cook to prepare eatables for a club that meets every week or fortnight; and yet all girls—and boys—know how the sociability of any little gathering of this sort is heightened if there is something to eat. Girls who cannot have the "spread" prepared in the kitchen generally regale themselves with cream-puffs or éclairs, chocolate creams or caramels. And the boys—what do the boys eat? Peanuts, apples, pop-corn balls, varied by chewing-gum, and occasionally a cigarette "on the sly." Surely none of these are as good or as wholesome as some hot dainty prepared in a chafing-dish. The constant nibbling at sweets is very likely to prove injurious in the long-run, and to cost as much as the chafing-dish cookery.
But, some one may ask, what is there that can be cooked in a chafing-dish that will not give trouble to prepare in advance? There is no sense in planning for dishes that will keep the cook at work for an hour or so beforehand.
Certainly not. The right sort of chafing-dish cookery can all be done, at a pinch, in a chafing-dish. This ceases to be useful when it makes demands upon the kitchen stove, the cook, and every-day pots and pans.
There are many delicacies that the little cook can prepare with no help except that of her own clear head and her deft hands. It is not worth while to rehearse all of the dainties she has at her command, but here are a few of them: Scrambled eggs, eggs with cheese, eggs with curry, poached eggs, eggs with tomatoes, eggs with ham, curried eggs, creamed salmon, grilled sardines, panned oysters, broiled oysters, stewed and creamed oysters or clams, barbecued ham, fricasseed dried beef, creamed tomatoes, and cheese fondu.
For none of these need the cook's services be required, nor call be made upon the larder for any but uncooked provisions, except in the dishes where ham is used. And in these days, when cold boiled ham may be bought at every delicatessen shop and many groceries, it is no more trouble to supply one's self with that than with fresh eggs.
The girl who wishes to provide a feast for the little club or circle to which she belongs, should first make out a list of all the utensils and materials she will need. Then she may collect them and arrange them upon the table where she means to do her cookery. The chafing-dish must stand on a tray; close at hand should be a half-pint measuring-cup, a small wooden spoon for stirring, a couple of teaspoons, a table-spoon, and a knife. If eggs are to be cooked there must be a small bowl to beat them in and a fork. The ingredients must be arranged in the order in which the cook will have to use them.
All this may be done before the guests are met. The lamp under the dish must be filled and matches laid near. Then, when the cooking is to be done, all the girl will have to do will be to pin a napkin on in apron fashion, to protect the front of her gown from possible splashing, take her place behind the chafing-dish, and set to work. If she has been wise enough to try over the recipe beforehand, and will keep a steady head and avoid flurry, she may be sure of a happy result.
Let us suppose that she means to cook eggs with ham. If there are eight girls to be present, she will need six eggs, a quarter of a pound of cold boiled ham sliced thin and cut into squares, a table-spoonful of butter, a teaspoonful of minced onion, a salt-spoonful of mustard, and as much white pepper.
SERVING.