What One Can Do with a Chafing Dish: A Guide for Amateur Cooks

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J.B. Stilwell [printer], 1889 - Chafing dish cooking - 152 pages
 

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Page 7 - But where is the man that can live without dining?" '<(TATHAT does cookery mean! It means the knowledge of " Medea, and of Circe, and of Calypso, and of Helen, and of Rebekah, and of the Queen of Sheba. It means knowledge of all herbs, and fruits, and balms, and spices, and of all that is healing and sweet in groves, and savory in meat.
Page 4 - CHAPTER VIII. GRAVIES AND SAUCES. " The Spirit of each dish, and ZEST of all, Is what ingenious Cooks the Relish call ; For though the market sends in loads of food, They all are tasteless, till that makes them good.
Page 7 - It means the economy of your great-grandmother and the science of modern chemistry; it means much tasting and no wasting; it means English thoroughness, French art, and Arabian hospitality; it means, in fine, that you are to be perfectly and always ladies (loaf-givers), and are to see that everybody has something nice to eat.
Page 14 - PAKE the nicest part of two small or one large lobster, cut into small slice, put in the chafing-dish with a tablespoonful of butter ; season well with pepper and salt, pour over it a gill of wine ; cook ten minutes ; add the beaten yolks of three eggs and half a pint of cream. Let all come to a boil, and serve immediately.
Page 5 - He that will have a cake out of wheat must needs tarry the grinding. — Troi. & Cress. Act 1, Sc. 1. Caldron. — Bound about the caldron go ; In the poison
Page 51 - OUT the dark meat of cold chicken, turkey or grouse, cut in small slice, with half a pint of cream or stock, and when it comes to a boil stir in the following mixture : two...
Page 51 - ... pint of cream or stock, and when it comes to a boil stir in the following mixture: two tablespoons of butter rubbed into a smooth paste with a tablespoonful of flour and the yolks of three eggs, a teaspoonful dry mustard, a little cayenne pepper and salt, all mixed with a little cream or stock; let simmer a few minutes (not boil) and when ready to serve stir in a large wine -glass. of Madeira.
Page 72 - ... little cayenne ; stir all the time ; add a small amount of beer to prevent burning. Keep adding beer, about half a pint in all.
Page 22 - ELECT a dozen large, tine oysters, drain the juice thoroughly from them, butter the chafing-dish well, and when very hot place the oysters in single layers. When brown on one side turn it upon the other, and brown that also.

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