Chafing dish possibilities

The best grade of alcohol, known as high proof spirits, is recommended for chafing dish use. It gives more heat, burns without an odor, and proves less expensive than an inferior quality. It is taken for granted that alcohol is to furnish the fuel, for the days of live coals and oil have passed away, and the days of gas and electricity are not yet at hand for those of moderate means. With a chafing dish outfit, an ambition naturally arises to collect pretty bowls and odd pitchers of various sizes, dainty jars and covered dishes to hold seasonings and condiments, and other unique choice pieces of china that may prove useful. The glass or granite ware measuring cups, divided into thirds and quarters, are absolutely necessary, as are tea and table spoons for measuring. Let it be remembered that level measurements are called for in the recipes contained in the following chapters of this little book. It must never be forgotten that accurate measurements are essential for good results. "Trifles make perfection, but perfection is no trifle." As chafing dish cookery should be done as noiselessly as possible, a long-handled wooden spoon proves a desirable utensil during the prep- Chafing Dish Suggestions aration of the dish ; while the large spoon with ebony handle may be reserved for the serving. The chafing dish should be placed on a metal tray, previous to the filling of the lamp, thus avoiding all danger of accident after lighting, should a draft of air or the expansion of the heated fuel cause the flame to spread outward and downward. This tray also serves as a protection for the table, and admits of an easy removal of the dish when desired. He who most carefully anticipates the pleasure of his family or guests has much preparatory work done. As far as possible the ingredients should be measured and mixed before the assembly of the party, and it is well if they be placed on the table or tray by the hands of the one who is to do the cooking, that " he may laugh as the play goes on." Accept as a final suggestion the plan of measuring butter by tablespoons and making into balls by the use of butter hands. These balls will keep in good shape if allowed to remain in a cold place until needed. TOAST, GRIDDLE CAKES, AND FRITTERS He that will have a cake out of wheats must needs tarry at the grinding Shakespeare TOAST, GRIDDLE CAKES, AND FRITTERS Milk Toast Melt two tablespoons butter, add two and one-half tablespoons flour, and, when well mixed, pour on gradually two cups milk. Season with one-half teaspoon salt, and stir constantly until mixture thickens. Have at hand six slices of toasted bread. Dip slices separately in sauce, when soft remove to serving plate, and pour over each slice one tablespoon sauce. Tomato Cream Toast Melt two tablespoons butter, add two tablespoons flour, mixed with one-half teaspoon salt, and pour on gradually one and one-half cups stewed and strained tomatoes, to which has been added one-fourth teaspoon soda; then add one-half cup cream. Dip slices of toasted bread in sauce, and serve same as Milk Toast. This sauce should be cooked over hot water. Chafing Dish Possibilities Egg Toast