id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433082244553	Rorer, Sarah Tyson Heston	How to use a chafing dish by Mrs. S. T. Rorer 	1894		.txt	text/plain	403	43	91	When the dish is placed on the Butter may be made into balls, placed on the left as well as large materials, such as lobster, etc. clove of garlic; put in the cheese, add one tablespoonful of tomato catsup, one of Worcestershire sauce, melt, adding, a little at a time. Grate one pound of cheese as chaſing dish with half cup of thick, dash of cayenne; rub spoon with a Stir the cheese Serve on buttered hot MELTED CHEESE Put into the chafing dish one gill of ale, one tablespoonful of butter, A CHAFING DISH A CHAFING DISH A CHAFING DISH Take the meat from two goodsized lobsters. should be made before serving time. Rub together one tablespoonful of Strain into the chafing dish; add butter and Nour, half teaspoonful of salt and saltspoonful or white place for some time. to serve, stir until hot, not boiling; add lobster and stir very slowly	./cache/nyp.33433082244553.pdf	./txt/nyp.33433082244553.txt