THE NEW Yuna
I PUBLIC LIBRARY
ASTOR, LENOX AND
TILDEN FOUNDATIONS
1919
B


nrrACE.
PREFACE.
These few receipts for the Chafing-
Dish I have found successful in making
the informal Sunday night tea a meal
much to be desired. All of them are
dishes simply and easily prepared by the
housekeeper herself—or himself.
In twenty minutes, or at the longest,
half an hour, at a small table-set either
in the pantry or in a corner of the dining-
room-upon which is placed the chafing-
dish or the blazer, one can prepare any
of the following receipts, thereby pro.
[iii]


,HE NEW Yuna
á innvLTACE.
ducing a hot dish for tea, much more
delicate and appetizing than when cooked
over the range.
The cook who has done her duty dur-
ing the week feels that she has earned
her Sunday evening for church-going,
and when called upon for hot dishes is
apt to do them hurriedly--perhaps com-
plainingly. Certainly dishes prepared in
this manner lack the exquisite seasoning
and daintiness which is given them by
one thoroughly interested in the com-
pounding and stirring which is so neces-
sary.
A chafing-dish consists of one dish
within another, the under one contain-
lanner
season





ON THE CHAFING-DISH.
Eggs and Tomato.
Five eggs.
Butter the size of an egg.
Half of a can of tomatoes.
One small onion cut in fine bits.
Small tea-spoonful of corn starch.
Salt, white pepper and celery sait to
taste.
NOTE.—It is impossible for me to
give the exact amounts of seasoning with
condiments, because tastes so greatly
differ. For my own taste in this receipt,
191
me


10
ON THE CHAFING-DISH.
I use a small coffee-spoonful of salt,
the same of celery salt, and quarter the
amount of pepper, which should always
be ground fresh from a small mill--
whether white or black pepper be used.
I should also advise if possible to use the
Royal celery salt, which has more celery
and less salt than any of the others.
Stew the tomatoes, onion and butter
together in the chafing-dish for six min
utes, then stir in the corn starch. Add
the eggs, which have been broken into a
bowl and stirred lightly together with a
fork. Then add seasoning. A little
chopped parsley is an improvement.
Stir constantly until rather thick and


ON THE CHAFING-DISH.
Eggs with Anchovies.
Five eggs.
Large table-spoonful of butter.
Four table-spoonfuls of cream.
Salt and very little white pepper.
Have by you upon a dish some thin
slices of buttered toast upon which have
been spread anchovies from which the
heads and back bones have been taken.
Stir butter, cream and eggs in the chafing
dish with salt and pepper. When thick-
ened pour over the anchovy toast and
serve.
NOTE.—The best anchovies to use are
IL


ON THE CHAFING-DISH,
15
S
those which are packed with bay leaves
and spices in small wooden kegs.
This dish of eggs with anchovy toast
is very appetizing for breakfast also.


16
ON THE CHAFING-DISH.
Hard-Boiled Eggs with Anchovy
Toast.
er
Have prepared thin slices of buttered
toast with anchovies spread upon them,
or anchovy paste will answer.
Put into the chafing-dish a table
spoonful of butter with which is mixed
small coffee-spoonful of dry mustard.
Two table-spoonfuls of tomato sauce, one
table-spoonful of Worcester sauce, one
tea-spoonful of mushroom sauce.
As soon as thoroughly mixed lay in
this sauce, which should be of smooth
texture and rich in color, slices of four


ON THE CHAFING-DISH.
Oysters.
One quart of large oysters thoroughly
drained.
One large table-spoonful of butter.
Two even tea-spoons of corn starch.
Salt, black and red pepper.
Small coffee-spoonful of celery salt.
The same of Chili Colorado.
Mix butter, corn starch and the season-
ing in the chafing-dish. When hot, add
the oysters, taking them up one by one
with a silver fork. Stew until the oysters
are well filled out with the edges curling,
and serve with thin slices of graham toast
buttered.


ON THE CHAFING-DISH.
27
Salt, black and cayenne pepper mixed
with the dry lobster to highly season it.
Tea-cupful of rich milk.
Mix the butter, fat of the lobster,
yolks of the hard-boiled eggs and mustard
to a smooth paste. Heat in the chafing-
dish and add gradually the milk and
beaten yolk of the raw egg, then add
cracker crumbs and lobster. Toss the
mixture about with fork and spoon until
thoroughly heated through and serve.


ON THE CHAFING-DISH.
29
lastly the crab meat. Cook eight minutes.
If the crabs are very large, eight will be
sufficient for this amount of sauce.


30
ON THE CHAFING-DISH.
Terrapin.
All terrapin lovers know that the dia-
mond backs should be selected with great-
est care, and that they should be boiled
with judgment in not too much water,
slightly salted. No spices should be used
either in the boiling or in the preparing of
the meat afterwards, as they only destroy
the exquisite flavor of the terrapin itself.
After removing the meat from the shell
take with great care the gall from the
iniddle of the liver. The bones should
be also taken out. The meat should be
firm but tender, never stringy, which comes


ON THE CHAFING-DISH.
31
from boiling too hard or from the terra-
pin being inferior.
The juice which runs from the terra-
pin should form a clear firm jelly about
the meat when the whole is cold.
After all this, the preparing in the
chafing-dish is but a simple process.
To two medium sized terrapins take
half-a-pound of print butter, melt in the
chafing-dish, add the cold terrapin, which
having been boiled in the morning as
I have advised, now turn from the
bowl in which it has been placed, add
salt to taste and put two dashes of cay-
enne pepper; when thoroughly heated


ON THE CHAFING-DISH.
39
of the eggs as has been advised. Stir
five minutes; then add the turkey and
mushrooms, and when heated through
serve.


ON TIIE CHAFING-DISH.
43
-
in the brightly lighted and cozy salon we
found the silver blazer doing daty, close-
ly covered, but emitting a savory odor,
familiar, yet mystifying, causing a wave of
homesickness as from some association,
which eluded our grasp when we were
told to guess at the contents of the
blazer.
Then the cover was triumphantly
lifted, disclosing to view—baked beans.
Our friend had discovered them canned
at a shop ambitious to appear American.
This was his first introduction to them.
“ This is a course you always serve at
your dinner, is it not ?” he asked inno-
cently.


48
ON THE CHAFING-DISH.
Put gravy, olives cut into bits, butter,
tomato sauce, jelly, salt, pepper and dash
of cayenne into the chafing-dish. Stir
until thoroughly heated. Then add the
duck, pour over the wine and cook six
minutes.


54
ON THE CHAFING-DISH.
Sliced Fillet of Veal.
Slices cut very thin from a cold roast,
which having had a stuffing seasoned
with herbs and onions has imparted a
delicate flavor to the meat.
Tea-cupful of gravy.
Half a tea-cupful of milk.
A can of mushrooms.
Yolks of two eggs.
Salt and white pepper.
Heat gravy and milk in the chafing-
dish. Add the beaten yolks slowly, then
the salt and pepper, the mushrooms, and
in five minutes the sliced veal. When
thoroughly heated, serve.


ON THE CHAFING-DISH.
57
Sliced Mutton.
Thin slices of cold mutton, under-done
if possible.
Half a tea-cupful of gravy or juice
from the roast.
Yolks of two hard-boiled eggs..
Table-spoonful of Worcester sauce.
The same of currant jelly.
Coffee-spoonful of dry mustard.
A half tea-cupful of butter.
Salt, pepper and cayenne to taste.
Sherry glass of sherry.
Cream butter, mustard and yolks
together. Mix with gravy in chafing-


ON TIIE CHIAFING-DISH.
Note.—The secret of a good Welsh
rarebit is in using only the simple Amer-
ican cheese, which should be very fresh ;
in stirring; and in serving so soon as it
has reached the consistency of a smooth,
thick custard.


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ADDITIONAL RECEIPTS.








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