IES]

To get satisfactory results with the chafing dish you must have certain
parts. There should be a pan to use for hot water, and it should be
furnished with a handle. The cooking pan or blazer, as it is called,
should have a handle also. Until one becomes an expert the hot water pan
should be in constant use but later one need only use the hot water pan
for keeping food warm. The burner should be carefully looked after and be
in readiness. Alcohol, electricity and gas are all used as fuel, but
denatured or wood alcohol is probably the most common of all. If care is
taken in the use of alcohol there need be no danger. Fill the lamp with
sufficient alcohol to cook the dish desired, and if necessary to refill
during cooking shut off the flame and let the burner cool somewhat before
replenishing with the alcohol. A large tray upon which to set the chafing
dish prevents danger of fire and protects the table. Large forks and
spoons, made especially for the chafing dish, can be obtained at a small
price, but any table spoon and fork can be used. It is well to have a
napkin and extra spoon and fork at hand if it is necessary to taste the
preparation.

That a chafing dish supper may be a success, care should be taken on the
part of the hostess to have everything in readiness. The table should be
set with the required dishes, silver, etc., and all ingredients should be
at hand for the preparation that is to be made on the chafing dish. Most
chafing dishes will not supply portions for more than eight, so that a
larger number should not be included at a chafing dish supper. Unless
skilled in the use of a chafing dish, it is best not to prepare new dishes
for guests. If one will observe some care and have everything in
readiness, a chafing dish supper can be a very enjoyable source of
entertainment for informal affairs.

To use the following recipes with success level measurements of all
ingredients must be made--level teaspoon, level cup, etc.

SOME FAVORITE CHAFING DISH CONCOCTIONS.

Cream Sauce.--

2 tablespoons flour. 1/2 teaspoon salt.
2 tablespoons butter. 1/4 teaspoon pepper.
1 cup milk.

Melt the butter and stir in the flour and seasonings until smooth; add the
scalded milk slowly, stirring constantly. Cook until of the right
consistency. This makes a medium thick sauce, the thickness of which can
be varied by increasing or diminishing the amount of flour. This is the
foundation for a