One Hundred Recipes for the Chafing Dish - 1894
This Book is intended to give pleasure to those who enjoy using a Chafing Dish. The formulas are simple, easy to follow, and are not designed to prove that elaborate dishes can be prepared, but that many articles of food can easily be made very delicate, toothsome and enjoyable.
The Chafing Dish not only makes possible the sincerest expression of the most perfect hospitality, but it seems the true symbol of good fellowship. It develops a spirit of royal camaraderie.
Even a pessimist would be inclined to judge his neighbor by his excellencies and not by his defects, as succulent odors whet the appetite and carry the sweet assurance of coming gustatory joys.
Verily, "a good dish sharpens the wit and softens the heart." Who can measure the beneficent influence of exquisite savours ! The Chafing Dish is the culinary censer.
An exceedingly important feature in successful Chafing Dish cooking, is that the wicks of the lamp should be perfectly trimmed, and the reservoir about one half full of alcohol, after cooking a dish, and when making preparations for another, look carefully after this feature.
Have the wicks so regulated that all available flame shall be entirely under the dish, and that none of it shall come up the sides.
As the water is very liable to boil over, it is best to have a tray under the Chafing Dish to catch it, or any other drippings.
The covers are supposed to be off the Chafing Dish in the following recipes, unless otherwise directed.
Index
- Asparagus
- Bacon
- Beans, Lima
- Beans, String
- Beef Steak
- Beef Steak and Oysters
- Beef Steak Sandwiches
- Beef Steak and Onions
- Beef Stew
- Beef Stew with Curry
- Clams, Hashed, on Toast
- Crab Meat Fricassee
- Crab Meat a la Newburgh
- Crabs, Soft Shell
- Chicken, Breast of, Braised
- Chicken Fricassee
- Chicken Fricassee, with Curry
- Chicken, Hashed
- Chicken Legs, Deviled
- Codfish, Boiled, Parsley Sauce
- Codfish in Butter
- Codfish, Salt, in Cream
- Corned Beef Hash
- Corn, Sweet
- Deviled Sauce
- Duck Legs, Deviled
- Duck, Breast of Wild, Braised
- Duck, Breast of Tame, Braised
- Eggs, Boiled
- Eggs, en Casserole
- Eggs, Scrambled
- Eggs, Scrambled, with Tomatoes
- Eggs, Scrambled, with Asparagus Points
- Eggs, Scrambled, with Sausages
- Eggs, Scrambled, with Bacon
- Eggs, Scrambled, with Ham
- Eggs, Scrambled, with Artichoke Hearts
- Eggs, Scrambled, with Mushrooms
- Frogs Legs in Butter
- Frogs Legs Fricassee
- Frogs Legs a la Newburgh
- Grouse, Breast of, Braised
- Halibut, Boiled
- Halibut, Boiled, Egg Sauce
- Ham Braised
- Jamieson Scramble
- Jowl, Smoked Pigs, and Hominy
- Kidney, Deviled
- Lamb Chops
- Lamb Cutlets
- Lamb Hash
- Lamb Stew
- Lamb Stew with Curry
- Lamb, Deviled
- Liver a la Suisse
- Liver and Bacon
- Lobster Fricassee
- Lobster a la Newburgh
- Lobster in Butter
- Lobster, Deviled
- Mutton Chops
- Mutton Cutlets
- Mutton Hash
- Mutton, Deviled
- Mutton Stew
- Mutton, with Curry and Rice
- Mushrooms, Braised
- Omelette, Plain
- Omelette with Parsley
- Omelette with Bacon
- Omelette with Jelly
- Omelette with Rum
- Onions in Cream
- Onions Braised
- Oysters, Fried
- Oysters, Roasted
- Oysters, Stewed in Milk
- Oysters Fricassee
- Oysters a la Newburgh
- Oyster Crabs in Butter
- Oyster Crabs Fricassee
- Oyster Crabs a la Newburgh
- Partridge, Breast of, Braised
- Pan Cakes
- Peas, French
- Pepper Pot
- Pigs Feet in Butter
- Potatoes, Boiled
- Potatoes, Stewed in Cream
- Potatoes, Sweet
- Quail, Breast of, Braised
- Reed Birds
- Roast Beef Hash
- Roast Beef, Deviled
- Sausage, Frankfurter, and Cabbage
- Smelts in Butter
- Sweetbreads, Braised
- Squabs, Braised
- Succotash
- Tripe with Onions
- Tripe with Tomatoes
- Turkey, Breast of, Braised
- Turkey Stew
- Turkey with Curry
- Turkey, Hash
- Turkey Legs, Deviled
- Veal Cutlets in Butter
- Veal, Deviled
- Venison Steak
- Venison Steak, Currant Jelly Sauce
- Welsh Rarebit
- White Fish, Boiled
- White Sauce
