to be a want of propriety in removing the cooked article to a
platter and garnishing the dish before serving.

A polished wooden spoon, with long handle and small bowl, is a most
convenient utensil to use while cooking the dainty; but the regulation
chafing-dish spoon is needed when serving the same. Such a spoon has a
broad bowl of silver or aluminum, with rounded end, and a long ebony
handle.

The filler is a most convenient article for use, when the lamp needs
replenishing with alcohol, but in its absence the alcohol may be turned
into a small pitcher and from that into the lamp. A lamp of the average
size holds about five tablespoonfuls of alcohol, and this quantity will
supply heat for at least half an hour.

Glass, granite or tin measuring-cups, upon which thirds or quarters are
indicated, also tea- and tablespoons, are essential for accurate
measurements.

Several items are essential to the successful serving of a meal from the
chafing-dish. To be a pronounced success, the work must be done
noiselessly and gracefully. The preparation of all articles is the same
for the chafing-dish as for the common stove; but where the mixing is
done at the table, as for a rarebit, the recipe takes on an additional
flavor, according to the deftness with which it is done.

Let, then, everything be ready and at hand, before the guests or family
assemble at the table. Have the lamp filled and covered, so that it may
remain filled. Have all seasonings measured out in a cup. In case the
yolks of eggs are to be used, they will not injure, having been beaten
beforehand, if they be kept covered. When oysters are to be served, have
them washed, freed from bits of shell, drained, and left in a pitcher
from which they can be readily poured. The quantity of butter used in
the recipes is indicated by tablespoonfuls, and may be measured out
beforehand and rolled into dainty balls with butter-hands, a spoonful in
each ball.

Bear in mind that the hot-water pan is to be used in all cases where the
double boiler would be used, if the cooking were to be done upon the
range. For instance, where the recipe calls for milk or cream, except in
the making of a sauce, use the bath from the beginning. Also, be careful
always to place the blazer in the bath before eggs are added to any
mixture. Indeed, the hot-water pan is the one feature of the
chafing-dish which it is most important to notice; for on the proper use
of the hot-water pan the value