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HOW TO USE A CHAFING
DISH
When the dish is placed on the
table, either before the host or hos-
tess, as the occasion may demand,
have ready also the necessary mate-
rials. Butter may be made into balls,
each ball representing an ounce.
Arrange these in a pretty dish on the
right. If cream is to be used, meas-
ure and put it in a little pitcher on
the left. Bottles containing sauces
and catsups or wine, should also be
placed on the left as well as large
materials, such as lobster, etc. This
saves much time and confusion.
See that the lamp is filled and


How to Use
WELSH RAREBIT
Have grated one pound of good
old English dairy cheese. Rub the
bottom of the chafing dish with a
clove of garlic; put in the cheese,
add one tablespoonful of tomato
catsup, one of Worcestershire sauce,
saltspoonful of salt, dash of cayenne
and one tablespoonſul of butter.
Stir a moment until it begins to
melt, adding, a little at a time.
about four tablespoonfuls of ale or
beer. As soon as the mixture is
soft and creamy pour it over the
toast, and serve.
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A CHAFING DISH
WELSH RAREBIT No. 2
Grate one pound of cheese as
above described. Put it in the
chaſing dish with half cup of thick,
sweet cream, one teaspoonful of
made mustard (French or German),
dash of cayenne; rub spoon with a
tiny piece of garlic. Stir the cheese
until melted. Serve on buttered hot
toast, at once.
MELTED CHEESE
Put into the chafing dish one gill
of ale, one tablespoonful of butter,
dash of paprica. When hot, dip in
quickly the required water crackers.
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A CHAFING DISH
LOBSTER A LA NEWBURG
Take the meat from two good-
sized lobsters. Keep in large pieces.
Cut the claw meat into three and
tail into six. Most of the mixture
should be made before serving time.
Rub together one tablespoonful of
butter and a level one of flour.
Mash the hard-boiled yolks of three
eggs; add little by little, while
mashing, one gill (half cup) of good
cream. Strain into the chafing dish;
add butter and Nour, half teaspoon-
ful of salt and saltspoonful or white
pepper. This can stand in a cold
place for some time. When ready
to serve, stir until hot, not boiling;
add lobster and stir very slowly
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