Chafing Dishes

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About
The chafing dish is king, and everyone is looking for new recipes with which to regale and surprise his friends at the evening lunch.
It is said that the chafing dish originated with the Israelitish women, and that it has been used through each succeeding generation by both men and women.
A tray should always be used under the chafing dish, as there is so much danger of setting fire to the tablecloth from the overflow of the alcohol, when no tray is used.
When a recipe calls for milk or cream, the hot water pan should be used in all cases, to avoid all possibility of burning; but when something is to be sauted or fried, this pan is omitted and the dish is placed directly over the flame; constant watching and turning and shaking is necessary, however, as the alcohol flame is hot and comes in direct contact with the metal pan. Oysters are usually cooked in the blazer only, at first, and then, when they are plump, if a sauce is to be added to them, the hot water pan is introduced underneath.