WHAT A MAN CAN DO
WITH A CHAFING DISH AND A FEW "SUPPLIES." Men make the best cooks. The amateur chef oven if he takes any interest in cooking, feels a kind of boyish delight in compounding a new, and sometimes outlandish dish.
The chafing dish was originally intended for mere man, but, of course, mero woman got hold of it and now uses it as her own.
It is nevertheless associated with late supper purposes, and belongs to the regular bachelor variety outfit.
The man who knows how to cook in a chafing dish stands well in the matrimonial market.
A very successful young artist won tho hand and heart of his beautiful wife through his skill in the culinary art. They have been married some years and are still in the honeymoon state, for—let it bo whispered all the elaborate dishes that appear on their table are made by the husband.
All bachelors with matrimonial ambition, take heed. An amateur chef would do well to confine his cooking utensils to tho simplest ; and if he can avoid using all tho pots and pans and fork« and spoons, cups and saucers in his pantry, besides borrowing from tho man next door, to prepare one dish, he will be a long way on the road to chefdom. A menu for a simple supper might consist of bouillon, a chicken previously boiled and warmed in a chafing dish with curried sauce, a Waldorf or mixed fruit salad. When a very simple late supper is served, any of the following dishes will be appropriate. CREAMED SALMON. Melt twe tablespoons of butter in tho blazer over hot water, add two tablespoonful Is of sifted flour, seasoning of salt, pepper and cayenne, and one pint of hot milk. When smooth and thickened stir in ono cup of canned salmon, one cup of finely-chopped peanuts, and tho whites of six hard-boiled eggs, chopped fine. Serve on buttered toast. EGGS FOR FOUR: Make a mixture of one tablespoon each of flour and butter. Drop in a very little oil, sift in a little curry powder, and when it begins to bubble add a tomato, previously diced, half an onion grated with seasoning of paprika and salt. Cook ten minutes over water. In the mean time beat four eggs to a froth, and when ready begin slowly to fold into the mixture. When all the ogg is stirred in, keep folding over and over. Take off the water pan and still folding, blaze high until thickened. Serve with sprigs of parsley on toast. Prepared on the chafing dish, this will take a full retainer of alcohol, so be sure to have the lamp full at the start. BOSTON RAREBIT. Put into the chafing dish, directly over the flame, two pounds of full cream cheese cut up, or broken with a fork imto small pieces, allow it to melt slowly, and when nearly dissolved add a salt spoonful of fine salt and a dash of pepper (Cayenne is best). About half a pint of rich cream whipped thoroughly, fold it into the iwelted cheese, beating until light. Serve on toasted bread.
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Bibliographic details
Northland Age, Volume 3, Issue 8, 25 September 1906, Page 7
Word Count
523WHAT A MAN CAN DO Northland Age, Volume 3, Issue 8, 25 September 1906, Page 7
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