,, k la Marguerite Peas, Creamed Poached Eggs Potatoes a la Hollandaise Quails on Toast Rechauffe of Cold Meat ,, of Fish Rum Omelet, Savoury Salmi of Game Salmon Omelet Salted Almonds Sardine Eggs Sauce, Custard, White, Simple „ Oyster Scallops, Fried Scrambled Eggs, with Ham, with Shrimps ,, ,, with Oysters Shrivelled Oysters Soles k la Parisienne Steaks and Chops Stewed Chicken with Rice Stirred Eggs Sweetbreads Swiss Rabbit Toast, Beef ,, Curried, Woodcock „ Fish ,, Minced Meat Tomato Eggs Tomatoes with Rice Tossed Calf’s Liver Tripe with Cream Sauce Vienna Steaks Welsh Rabbit Nos. i and 2 ,, ,, or Rarebit White Sauce, A Simple Woodcock Toast Yorkshire Rarebit PAGE . . 40 • • 32 • • 33 .. 18 .. 28 .. 28 .. 19 . . 20 26 . . 29 • • 33 . . 26 • • 39 21 16 • • 33 . . 18 • • 1 7 • • 15 . . 14 . . 29 • • 35 • • 30 • • 23 . . 22 . . 21 • • 39 . . 29 . . 21 . . 41 •• 38 . . 42 .. 18 . . 18 .. 38 • • 15 • • 15 • • 19 . . 26 • • 25 • • 35 • • 23 • • 32 . . 24 • • 34 29 36 30 27 26 24 31 34 42 34 33 EQUIVALENT WEIGHTS AND MEASURES. The following information will be found useful by those who have no scales or measures handy. For Dry Materials. 6 oz. = i lb. = 3 Teacupfuls or 2 Breakfast- cupfuls, closely filled, but not heaped. 8 oz. = £ lb. = 1 Breakfast-cupful, closely filled, but not heaped. 4 oz. = Jib. = 1 Teacupful loosely filled. 1 oz. =2 Table-spoonfuls, filled level. J oz. = 1 Table-spoonful, filled level, j oz. = 1 Dessert-spoonful, filled level. 1 oz. Butter = 1 Dessert-spoonful. For Liquids. 4 Gills — 1 Pint about 3J Teacupfuls, or nearly 2 Breakfast-cup- fuls. 1 Gill = 1 Small Teacupful. To My Chafing Dish. Ingenious handmaid, well I love Your smiling, copper face, For you never give me notice You’re going to leave your place. Some cooks there be requiring much Before they seek to please ; But you ask nought but alcohol And common rat-trap cheese ! The humbler cracker glorified Arises into fame As background for a rabbit, With a European name. Your hours are always overtime, But no one faints with fright Because you’re asked to cook for eight At twelve o’clock at night ! You do your hospitable best For the slenderest of purses ! Dear chafing dish, accept these most Appreciative verses ! Grace Duffield Goodwin. To My Mistress. By a Chafing Dish. I thank, you, thoughtful mistress, For your generous words of praise When I’ve worked nights and Sundays, And even holidays. It’s surely very pleasant, And warms my metal heart, To know that you appreciate My culinary art. And since you’ve been so kindly, I’ll tell you something, too — You never treat me badly, As some housekeepers do. You never leave me soaking In the kitchen sink all night, With omelet or fudge stuck up Until I feel “ a fright.” And so, if you’ll provide the light, And tell me what you wish In French, Italian, Swiss, or Dutch, I’ll cook most any dish. I’ll never leave you in the lurch To seek for higher wages, And here’s your health, with many thanks, For mention in these pages. Anna Taylor Burbank, by permission of the Editor of Good Housekeeping, 8 The Chafing Dish Oh, I am a festive chafing dish, I foam, and froth , and bubble, / sing the song of meat and fish. And sate a deal of trouble. In kitchen realm and dining hall The housewife now is able. When I respond unto her call.

AI-modernized reading of the original text

,, k la Marguerite Peas, Creamed Poached Eggs Potatoes a la Hollandaise Quails on Toast Rechauffe of Cold Meat ,, of Fish Rum Omelet, Savoury Salmi of Game Salmon Omelet Salted Almonds Sardine Eggs Sauce, Custard, White, Simple „ Oyster Scallops, Fried Scrambled Eggs, with Ham, with Shrimps ,, ,, with Oysters Shrivelled Oysters Soles k la Parisienne Steaks and Chops Stewed Chicken with Rice Stirred Eggs Sweetbreads Swiss Rabbit Toast, Beef ,, Curried, Woodcock „ Fish ,, Minced Meat Tomato Eggs Tomatoes with Rice Tossed Calf’s Liver Tripe with Cream Sauce Vienna Steaks Welsh Rabbit Nos. i and 2 ,, ,, or Rarebit White Sauce, A Simple Woodcock Toast Yorkshire Rarebit PAGE . . 40 • • 32 • • 33 .. 18 .. 28 .. 28 .. 19 . . 20 . . 29 • • 33 . . 26 • • 39 • • 33 . . 18 • • 1 7 • • 15 . . 14 . . 29 • • 35 • • 30 • • 23 . . 22 . . 21 • • 39 . . 29 . . 21 . . 41 •• 38 . . 42 .. 18 . . 18 .. 38 • • 15 • • 15 • • 19 . . 26 • • 25 • • 35 • • 23 • • 32 . . 24 • • 34 EQUIVALENT WEIGHTS AND MEASURES. The following information will be found useful by those who have no scales or measures handy. For Dry Materials. 6 oz. = i lb. = 3 Teacupfuls or 2 Breakfastcupfuls, closely filled, but not heaped. 8 oz. = £ lb. = 1 Breakfast-cupful, closely filled, but not heaped. 4 oz. = Jib. = 1 Teacupful loosely filled. 1 oz. =2 Table-spoonfuls, filled level. J oz. = 1 Table-spoonful, filled level, j oz. = 1 Dessert-spoonful, filled level. 1 oz. Butter = 1 Dessert-spoonful. For Liquids. 4 Gills — 1 Pint about 3J Teacupfuls, or nearly 2 Breakfast-cupfuls. 1 Gill = 1 Small Teacupful. To My Chafing Dish. Ingenious handmaid, well I love Your smiling, copper face, For you never give me notice You’re going to leave your place. Some cooks there be requiring much Before they seek to please ; But you ask nought but alcohol And common rat-trap cheese ! The humbler cracker glorified Arises into fame As background for a rabbit, With a European name. Your hours are always overtime, But no one faints with fright Because you’re asked to cook for eight At twelve o’clock at night ! You do your hospitable best For the slenderest of purses ! Dear chafing dish, accept these most Appreciative verses ! Grace Duffield Goodwin. To My Mistress. By a Chafing Dish. I thank, you, thoughtful mistress, For your generous words of praise When I’ve worked nights and Sundays, And even holidays. It’s surely very pleasant, And warms my metal heart, To know that you appreciate My culinary art. And since you’ve been so kindly, I’ll tell you something, too — You never treat me badly, As some housekeepers do. You never leave me soaking In the kitchen sink all night, With omelet or fudge stuck up Until I feel “ a fright.” And so, if you’ll provide the light, And tell me what you wish In French, Italian, Swiss, or Dutch, I’ll cook most any dish. I’ll never leave you in the lurch To seek for higher wages, And here’s your health, with many thanks, For mention in these pages. Anna Taylor Burbank, by permission of the Editor of Good Housekeeping, The Chafing Dish Oh, I am a festive chafing dish, I foam, and froth , and bubble, / sing the song of meat and fish. And sate a deal of trouble. In kitchen realm and dining hall The housewife now is able. When I respond unto her call.

Chafing dish and casserole cookery