The broader and more valuable use of the
chafing dish has asserted itself, and now it is
found in the well-conducted home, where its
appearance at the breakfast table means the
cooking of eggs to perfection ; at the lunch
table, the savory rechauffe. The chafing dish
should not find a place on the table when a
ceremonial dinner is served ; but in the house-
hold where but one maid is kept, the Thursday
night meal is often anticipated on account of
19
Chafing Dish Possibilities
its use. When the eye of the convalescent
brightens and his appetite is stimulated by a
choice tidbit prepared on the chafing dish, then
its value is most appreciated, and it is consid-
ered among the indispensables. All in all, the
chafing dish is most happily in evidence when
congenial spirits meet to make glad after " the
lamps are lit," and " small cheer and great wel-
come make a merry feast."
So many and varied are the styles of chafing
dishes, one must be governed by his taste and
the extent of his purse strings in making a
selection. Comparatively few can enjoy the
luxury of a silver or silver-plated dish, so the
choice lies between agate ware, nickel-plated,
copper, or brass ones. The last two kinds men-
tioned are not recommended, as much time
needs be expended to keep them brightly pol-
ished. If a moderate-priced dish is desired,
preference is shown for the nickel-plated. Nickel-
plated dishes are very attractive and may be
easily kept clean and bright by washing in hot,
soapy water, wiping dry with a soft towel, and
rubbing with a piece of chamois skin or cotton
flannel.
The lower pan of the late chafing dish (known
as the hot-water pan or bath) is supplied with
two handles, which prove of great advantage
Chafing Dish Suggestions
in moving the pan when heated. An accident
from burning, in the household of a manufac-
turer, suggested this valuable addition of handles,
and also the addition of a tray on which to
place this pan.
The upper pan, familiarly called the blazer,
is furnished with a long wooden handle, and is
more often used alone than with the hot-water
pan. The hot-water pan, however, plays a ne-
cessary part, when the dish to be prepared con-
tains eggs, or eggs and milk in combination,
which should always be cooked at a low tem-
perature. It is also of use to keep the viand
hot, without further cooking, that a second serve
may be as satisfactory as the first. The flame of
the lamp should always be extinguished, as soon
as the cooking is accomplished.
A circular chafing dish is supplied with one
lamp, the wick of which is asbestos, covered
with a fine wire netting. The flame is regu-
lated by metal slides, which are controlled by
an adjustable screw. The average lamp holds
about one gill of alcohol, and will burn about
one and one-half hours. Oval chafing dishes,
which are not commonly used, are supplied with
two or three lamps, the wicks of which are cotton
lamp-wicking. The flame is regulated by turning
the wicks by means of an adjustable screw.
21
Chafing Dish Possibilities
Page 2
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The broader and more valuable use of the chafing dish has asserted itself, and now it is found in the well-conducted home, where its appearance at the breakfast table means the cooking of eggs to perfection ; at the lunch table, the savory rechauffe. The chafing dish should not find a place on the table when a ceremonial dinner is served ; but in the household where but one maid is kept, the Thursday night meal is often anticipated on account of
Chafing Dish Possibilities
its use. When the eye of the convalescent brightens and his appetite is stimulated by a choice tidbit prepared on the chafing dish, then its value is most appreciated, and it is considered among the indispensables. All in all, the chafing dish is most happily in evidence when congenial spirits meet to make glad after " the lamps are lit," and " small cheer and great welcome make a merry feast."
So many and varied are the styles of chafing dishes, one must be governed by his taste and the extent of his purse strings in making a selection. Comparatively few can enjoy the luxury of a silver or silver-plated dish, so the choice lies between agate ware, nickel-plated, copper, or brass ones. The last two kinds mentioned are not recommended, as much time needs be expended to keep them brightly polished. If a moderate-priced dish is desired, preference is shown for the nickel-plated. Nickelplated dishes are very attractive and may be easily kept clean and bright by washing in hot, soapy water, wiping dry with a soft towel, and rubbing with a piece of chamois skin or cotton flannel.
The lower pan of the late chafing dish (known as the hot-water pan or bath) is supplied with two handles, which prove of great advantage
Chafing Dish Suggestions
in moving the pan when heated. An accident from burning, in the household of a manufacturer, suggested this valuable addition of handles, and also the addition of a tray on which to place this pan.
The upper pan, familiarly called the blazer, is furnished with a long wooden handle, and is more often used alone than with the hot-water pan. The hot-water pan, however, plays a necessary part, when the dish to be prepared contains eggs, or eggs and milk in combination, which should always be cooked at a low temperature. It is also of use to keep the viand hot, without further cooking, that a second serve may be as satisfactory as the first. The flame of the lamp should always be extinguished, as soon as the cooking is accomplished.
A circular chafing dish is supplied with one lamp, the wick of which is asbestos, covered with a fine wire netting. The flame is regulated by metal slides, which are controlled by an adjustable screw. The average lamp holds about one gill of alcohol, and will burn about one and one-half hours. Oval chafing dishes, which are not commonly used, are supplied with two or three lamps, the wicks of which are cotton lamp-wicking. The flame is regulated by turning the wicks by means of an adjustable screw.
Chafing Dish Possibilities