FoodNet

Chafing dish and casserole cookery

1908

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Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
BY C. HERMAN SENN Saint Pancras Public Libraries, CAMDEN TOWN BRANCH 13, CAMDEN STREET, T ateptesec — EUStc* :©7*- The Lending Library is open from 10 a.m. until 9 p.m. every weekday, except Wednesday, when it closes at 1 p.m. The time allowed for reading each work issued, whether one volume or more, is fourteen days. For any book not returned within that period, a fine of one penny for the first week or portion of a week, and twopence for each succeeding week or portion of a week, is charged. In cases of infectious disease, books must NOT be returned to the Library, but must be delivered either to the Sanitary Authorities at the time of their call, or to the Disinfecting Station, Public Health Annex, 67-71 Prospect Terrace, Gray’s Inn Road, W.C.l. Ter. 8567 — open from 9 a.m. until 5 p.m., Monday to Friday; Saturday, 9 a.m. until 12 noon. No book can be issued unless the reader's ticket is presented or a book returned. No book can be exchanged on the day on which it was issued. Changes of address of readers or of their sponsors must be notified within one week of such change. Readers leaving the Borough or ceasing ta use the Libraries are required to return their tickSEsj^, to the Librarian, otherwise they will be held responsible for all liabilities incurred. ~ '^rs are required to keep the books clean, to ‘n from turning down the leaves, or making Nl or other marks upon them. They must yt any damage or injury done to the books \ receive, otherwise they will be held \untable for the same. \ (3808/50) H & S Ltd. LEEDS UNIVERSITY LIBRARY Special Collections Cookery Camden {\ 30106023323339 CHAFING DISH CASSEROLE - COOKERY - - BY C. HERMAN SENN, G.C.A. Gold Medallist (Paris, London, and Vienna), Author of “The New Century Cookery Book,’’ “ Practical Gastronomy,” “ The Menu Book,” “The Practical Cookery Manual,” “Recherche Side Dishes,” “ Recherche Entrees and Sweets,” “How to Cook Vegetables,” “Breakfast and Supper Dishes,” etc., etc. LONDON : THE FOOD AND ’COOKERY PUBLISHING CO. WESTMINSTER, S.W. AND THIRD EDITION (REV MDCDXIII Absolutely essential to success in \ ~ lChafing~Dish Cookery, is Lemco. J C » I ~ All culinary authorities are agreed on this. Prime beef stock always ready, pure and fresh. Lemco enables dainty little dishes to be readily prepared, which, without it, would be impossible or troublesome. No added flavour to Lemco, it is just pure concentrated beef essence which cannot be told from fresh beef stock in savoury, curry, or ragout. A powerful aid to digestion ! Lemco, Thames House, London, E.C. The original and only genuine Liebig Company’s Extract of Meat. Preface THIS Manual is designed to show the culinary possibilities of a chafing dish, which is looked upon by many as one of those delightful and practical toys which make cooking a real pleasure. In a like manner it shows the handy use to which earthenware casseroles and marmites can be adapted in cookery. The former is intended chiefly for things that are quickly prepared, whilst the latter, “ casse- role cookery,” is more especially adapted for so-called long or slow cooking processes.