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Show Delightful Chafing Dish Spreads ALTHOUGH most girls have probably used a chafing dish occasionally few of them know how muny nice things can be made iu this convenient way. A girl can have the btst kind of a lime with a few of her friends by giving a cbaling dish parly; and it may 1 just a simple little spread iu her own sitting room or a w hole luncheon or Sunday night supper. There is always u pleasaut informality about chafing dish occasions, even when one has plenty of maids to attend to all the details. Uf course, much trouble Is saved for the hostess by having tho uinids, but she cau mauage very well without them by preparing things beforehand. If a girl just wants to have a jolly time with a few friends in her own room, cither at home or at boarding school, she tan be ns informal as possible and make all tho other girls help. If she is thinking of doing it often, she will do well to supply sup-ply herself with all the necessary accessories acces-sories some tinap kDives, forks and spoons, paper napkins aud dishes of one kind or.nnother. Uor these iuformulj spreads the best dishes are those that will not bivak and do not hiive to be washed, because they ore thrown nway after being be-ing used Very nice and attractive dishes of this kind can be bought nowadays, and it is certainly au immense comfort to he saved the troublesome dish washing, which is the only unpleasant pari of a "spread." The little paH-r napkins, loo, are siuli a convenience, nnd many of them pretty enough to make one feel almost sorry to throw them away. In choosing what to make iu the chaiing dish a cirl must be cuided by what unite-1 to do is cut the chicken into small pieces and let them soak for an hour in olive oil. Then make a white sauce, just as for the oysters, nnd put in the chicken. Just before it is quite done udd a cup of cream. This can he served either with toast or biscuits, like the oysters. A much simpler dish than these is "grilled sardines," which ore not really "grilled" when cooked in the chafing dish but taste just as good. All that must bo done to them is toke them out of tho can nnd put them in the pan of the chafing dish, with a little of their oil. Let them cook until they are dark brown on both sides, turuing them over every minute or two. Mushrooms ran be cooked in a plain cream sauce or they can be saulld. 1'or either way the first thing is to pyd the mushrooms and break off the steins. To saute them put a tablespoonful cf butter in the pau nnd let it Inclt. then put iu the mushrooms and cut the stems in small pieces and put them in too. Cook jthem in the butter, stirring occasionally laud adding more butter if necessary until they are quite brown. Mushrooms nro also very good with creamed chicken, turkey or duck, but when it is used in this way do not soak the chicken in olive oil; just put the choped meat and the mushrooms into n rlain cream sauce. Cheese toast is n very easy thing to make with the chafing dish. Cut a rather thick slice of bread and put on top of it a Ibin slice of cheese. Fry these in butter until they arc golden brown and quite crisp. Only two or throe of these slices can be cooked at once, so the girls will have to take turns in having them. A girl could give a most delightful little chaliug dish luncheon by starting with the oysters or rbicken, then having a salad, which, of course, must be prepared beforehand, be-forehand, aud with that making cheeso toast. The luncheon should be finished up wiih either fudge or nut candy, made in the chafing dn-h. To do all Ibis she must, of course, either hnve seveml chafiug dishes or a moid ready to wash bcr one dish and brmg it bade for the nexr course. i rials she can convenieully oblnin. Oysters 'can Iw most deliciously cooked, aud mushrooms, mush-rooms, too, in several "different ways I Creamed chicken is very goixl, nnd sar-j sar-j dines can Ih- pan broiled so that they taste just like the ordinary grilled sardines. There nre also several ways of cooking cheese, from the regular welsh rarebit to u fried cht-ese toast. And sweet things too fudge, candied nut and maple sugar J candy. ! A so(ially delightful wny of cooking oysters is ns follows: I'ut a pint of oysters into ihe pan, strain over. them the liquid tbnt comes with them; add to this half a cup of celery chopped line nnd cook until the edges of the oysters curl. Thin set the pan aside for n fen- minute. In I another pau mix a while sauce by melting a tablespoonful of butter nnd one of flour and then adding gradually three-quarters of a cup of milk. Cook this sauce until it makes a thick paste, stirring it constantly. I'ut into this the oysters nud celery and cook them for a few minutes, still stirring all tho time. These oysters', are nicest vrved ou thick sJices of butter "toast, but if the toast canuot bo' made some biscuits bis-cuits can he bought at a baker's, the inside in-side cut out and the oysters put in them as in patty shells. If the family hns hod roast chicken or turkey for dinner the night before a girl wants to have a chafing dish party, she can muke something very good by gutting some of the cold meat and makiug whut is called "chicken supreme." Tho first thing |