WIXLIB

CHAFING-DISH COOKERY.

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THEJEWETT CHAFING DISHWITHACollection of RecipesFORCHAFING-DISH COOKERY.Published byTHE JOHNC.JEWETT MANUFACTURING CO.BUFFALO,1N.Y.,894.U. S. A.

Entered according-toTHE JOHNAct of Congress in the year A. D. one thousand eighthundred and ninety-four, byC.JEWETT MANUFACTURING COMPANY,Buffalo, N. Y.TransferArmy and Navy ClubMarch 3,iS31

INTRODUCTIONTMISBookofRecipesthat can bedone with theseto the housewife'sare simple andlistofissued as a guideisChafing Dish, and toillustrateusefullittlegood thingseasily prepared, butinusing the Jewettthe wide range of cookingutensils, as well as toto eat,ina fewaddMostof the recipesisnecessary toitprovide the ingredients beforehand,Our best wishes go withbyitsaid, find inthisthat others have derived fromwetrust thatyouit,THE JOHNBuffalo, N, Y,book, andwill,the use of the Jewett Chafing Dish the pleasureC,JEWETT MAN'F'GCO,

N D EXFISH AND SHELL FISH.Brook Trout,9Clams FriedU4Soft.Stewed with Potato,.Codfish, Salt,".'4713".Fried in Batter14Little Pigs in .

MEATS.Beefsteak,31LambBeef Croquettes,32Liver, Calf's,Beef, Dried,30Chicken, Fried,3329Mutton Chops,Pork Chops,Pork Tenderloin,30Sweetbreads,HamFrizzled,Lamb ChopsBreaded,MincedEGGS AND OMELETTESEggs, d Toast,with Dried Beef,"Omelette oms, Fried,""3940en Ragout,with Bacon,Mushrooms, Curried,"Stewed,41MISCELLANEOUS.Bread Saute,Corn4446Fritters,Frankfurter Imported,Macaroni Balls,Mush, Fried,Peas, French,45.434346Prune Toast,Potatoes, Creamed,""WelshLyonnaise,Fried,Rarebit,

THEJewett Chafing DishesAre Made in Eight DifferentStyles,and are FinishedPolished Copper, Nickel-Plated and Silver-Plated.

Style H.— Oval.THE JEWETT CHAFING DISH.Including Hot Water Pan and Cutlet Tray.One Size. — Three Pints.Silver-Plated.Nickel-Plated.Polished Copper.

BROOK TROUT.Clean theBrook Trout.Butter.ALittle Flour.fish carefullyter into the chafing dish,nice brown.Take upand dredge withand when hot putflour.Put the but-in the fishas soon as they are done.ment on a hot folded napkin, and serve on a heatedsprigs of green or slices ofbe needed when friedlemon as a garniture.andfry aDrain a modish, withNosalt willin butter,SMELTS,Clean the smelts carefully by opening at theSmelts.gillsand draw-ing each smelt between your finger and thumb, beginning at theOneHalf Cupful Flour.tail.Wash thoroughly and drain in colander. Mix togetherOne Half Cupful Indian Meal. the flour and Indian meal, salt the fish and roll them in it.Pork Drippings or Lard.Have about one and three quarter inches of pork drippings orSalt.lard in the chafing dish,frybrown.Doand when hot dropin the smeltsnot crowd them, or they will not be crisp.9and

FRIED SHRIMPS.Shrimps.Shell the shrimps, putOne Table-spoonfuling dish and heat gently until the butterPepper.Slices ofthem with the butterinto the chaf-of Butter.shrimps thoroughly heated.Lemon.Trim theismelted and theSeason with pepper and serve.dish with a chain of thin slices of lemon.FRIED HALIBUT,OneSprinkle the halibut with salt and dredge with flour.Slice Halibut.FourSlices Salt Pork.One Table spoonfuIofthe pork into the chafing dishLard.and addto the fat the lard.andfry a niceWhenPutbrown, removevery hot put in the hali-Salt.Flour.but.Fry brown, turn and brown the itherwith theslices of pork.10side.Serve

STEWED CODFISH WITH POTATO.One CupfulofPicked Fish.Prepare thefish as for codfish ballsAddinto shreds).One Large Table spoonful Butter.makeMilk.with enough boiling water to keepPepper anduntilSalt.the mixture quite moist.it isMACKERELSalt Mackerel.APinchoffrom ully,someremoving thean equal quantity of cold mashed potatoes,the beaten eggs and pepper, and shape in balls the size ofBeaten Eggs.an egg.Pepper.One Table-spoonfulAddbones.itover night, and in the morning pourboiling water overCold Mashed Potatoes.Twofishand pickPut into the chafing dishvery hot, add the pepper andSoak the(soak, boilthe potatoes, butter and enough milk toOne Cupful Mashed Potatoes.ofButter.Put the butterin the chafing dishput in the balls and fry brown.side.Serve hot, garnished with parsley.iiand when hotTurn and brownthe other

ROE CROQUETTES.Parboil the roes, cool and rub into a loose granulatedRoes.add one fourth as much mashed potato.Mashed Potatoes.massOne Half Cupful Drawn Butter withThoroughly mix together theOne Raw Egg Beateninit.;to thischopped parsley,saltWhenroes, potato,and pepper.drawnChopped Parsley.stir until hot.Salt and Pepper.into small rolls, dipBeaten Egg and Cracker Crumbs.cracker and fry in the drippings a nice brown.Drippings.and serve on a hotcoolenoughbutter,Put into the dish andto handle easily,makeinto the beaten egg, then into theDrain,dish.FROG SADDLES.Melt the butter,Frogs' Legs.Three Tab!e spoonfuis Butter.OneGill ofCream.add the cream.stirthe flour intoThen putpepper, salt and nutmeg.Alittleinituntilsmooth, andthe legs, seasonedwithCover and cook twenty minutes.more cream may be added while cookingPepper, Salt and Nutmeg.necessary.12if

SALT CODFISH.One Half Pint Dessicated Codfish.TwoTable-spoonfuls Butter.Put butteran hourforOneper.GillCream.Addstirring constantly.One TabIe spoonful Flour.Letsimmermelted addflour,codfish which has been soakedin tepid water.allWhenin chafing dish.Add cream andalittlepep-for ten minutes, stirring constantly.FRIED SHAD.One Roe Shad.Clean carefully a nice roe-shad.Lard or Drippings.fins, splitSalt and Pepper.Season withSlicedCucumber.it,and cut each sidesaltand pepper.the head andRoll in flour and fry in achafing dish in lard or dripping until a fine brown.well on white blotting paper,Pickle.Removeinto four or five pieces.and serveDrainhot, garnishedParsley.with sliced cucumber, pickle and parsley, and pass slicedLemonlemon withSlices.it.this dish.13Mashed potatoes should be served with

FRIED CLAMS.Clams.WelUbeaten Eggs.Powdered Crackers.Select large, fresh clams,themin a napkin.Dipremove from thefirst inshellsand drythe beaten egg, then in theButter.powdered cracker, season withSalt and Pepper.hot butter until a rich golden brown.saltand pepper, andfry inSTEAMED CLAMS.Please refer to page 47.SOFT CLAMS.One Dozen Soft Clams.One Eighth Pound Salt Pork.Boston Brown Bread.Dice the pork and fryfat,crisp.Saute the clams in the porkand serve with the brown bread.14

Style G.— Oval.THE JEWETT CHAFINGDISH.Including Hot Water Pan and Cutlet Tray.Two Sizes.— Two and Three Pints.Silver-Plated.Nickel-Plated.Polished Copper.

STEWED OYSTERS,Twelve good sized Ovsters.,add theBoil the milk,butter, then the oysters,and seasonOne Half Pint Milk.ASmallLumpof Butter.Salt and Pepper.with pepper andsalt.Allow the milkboiltoup once andserveOYSTERS FRIED IN BATTER.Make aOysters.batter of the beaten eggs, milkandflour,seasonedThree Eggs well Beaten.and theThree Table-spoonfuls Milk.withOne Table s P oonful Ffour.chafing dish andLiquorofsaltlicluor of oysters.whenPut the butter into thehot drop the oysters one at a time intoOysters.Salt.the batter;fillingthe spoon with batter, dropOne Table spoonful Butter.butter and fry a rich brown.15theminto the hot

CELERIED OYSTERS,One Dozen Large Oysters.One Table spoonfuI Chopped Celery.One Tea spoonful of Butter.One Wine glassful Good Sherry.Salt and Pepper.Melt the butter, add the oysters and celerypepper tosherry,taste,;saltandcover and simmer three minutes, add thesimmer two minutes longer and serve ontoast.STEAMED OYSTERS.Please refer to page 47.OYSTERS ON TOAST.One Dozen Oysters.YolksOneSalt,ofGillTwoEggs.Rich Cream.Chopsalt,the oysters moderately fine and season with thepepper and nutmeg.mince.Melt the butter, add the oysterBeat the yolks of the eggs with the cream andPepper and Nutmeg.the dish.One Tea spoonful Butter.stir intoButtered Toast.buttered toast.16Whenthe eggsset,serve on slices of

PAN ROAST.One Dozen Large Oysters.One haif Pint Oyster Liquor,Melt the butter; asitcreams add the oysters,pepper.Cover and cook two minutes.on a thinsiice of toastPutliquor, saltandsix of the oystersOne TabIe spoonful of Butter.Salt and Pepper.TwoSlices of Toast.moisten theon a hotplate,with sufficient liquid to,toast,andserve.LITTLE PIGS IN BLANKETS.Season the oysters with pepper andLarge Oysters.very thinslice ofsalt.Wrapthe bacon and fasten with aeach in awoodentooth-Fat English Bacon.Pepper andSalt.pick.Havethe chafing dish very hot,and cook the pigsjustButtered Toast.long enough to crisp the bacon, taking care not toServe hot on small pieces of toast.17letitGarnish with parsley.burn.

OYSTERS A LA CREME.Twenty five Oysters (blanched and drained).Putchafing dish butter,insalt,pepper, aTwoTable spoonfuls Butter.One half Pint Cream.One Saft spoonfuI of Salt.One Salt spoonful of Pepper.MaceorNutmeg.Two Bay Leaves.Two Dessert spoonfulslittlemaceWhenitboils sift in thethe oystersCracker Crumbs.or nutmeg,and two baypoundedleaves.cracker,and cook two minutes.addServe onhot toast.OYSTER CROQUETTES.Take the endsHard End of Oysters.Mashed Potatoes.Twoofoystersand scald themTea spoonfuIs Butter.One Tea spoonfulof Salt.One half Tea spoonful of Pepper.One haif Gill of CreamLard.;then chop fine and add equal weight of mashedpotatoes, with butter, salt, pepperMakein small rolls, dip inand cream.beaten eggs, then incracker crumbs and fry in sweet lard until anice golden18brown.

Style A. — Round.THE JEWETT CHAFINGOne Size. — Three Pints.WithSilver-Plated.or withoutDISH.Hot Water Pan.Nickel-Plated.Polished Copper.

LOBSTER CURRY.Lobster.Vinegar.Chopthe lobster coarsely,warmin a chafing dish,and serveButter.Curry.with a sauce composed of equal parts of vinegar, water andLemon.Parsley.melted butter and curry.Garnish with lemon and parsley.LOBSTER A LA NEWBERG.Takethe nicest part oflobster, cut in smallslices,One Large Lobster.One Tabie spoonfui Butter,One Gill Wine.chafing dish with butter, season well with pepper andThree Eggs.the wine overit;cook ten minutes.Addputsalt,pourthe beaten yolks of eggsOne Half Pint Cream.and the cream.Let19allcometo a boilinand serve immediately.

LOBSTER CROQUETTES.MeatOne Lobster.Bread Crumbs.ofChopsaltPepper and Salt.muchPowdered Mace.Two Table spoonfulsTwo Beaten Eggs.Melted Butter.meattheof a boiled lobster fine,and powdered mace.Mix withadd pepper andthis one-fourth asbread crumbs as you have meat, and thefinemelted butter, and form into pointedballs.Roll these inthe beaten egg, then in the pulverized cracker, and fry inPulverized Cracker.butter.Serve dry and hot and garnished with parsley.LOBSTER RISSOLES.Mince the meatMeatofYolksofThree Hard boiIed Eggs.Cayenne Pepper andNutmeg.Salt.and grate the yolksper, saltof eggs.;poundthe coralsmoothWhenSeason with cayenne pep-Make aand nutmeg.and egg.it.Twoof lobster fineOne Boiled Lobster.Coral of One Lobster.batter of the milk, flourBeat well and gradually mix the lobster withstiffenoughto form, roll in balls the size of aTable spoonfuls Milk.One TabIe spoonful Flour.One Egg.large plum.Fryin aserve either hot or cold.chafing dish in fresh butter and

REEDArrange the birdsbetween them.Butter.on the other sideSalt.verylittlein the chafing dish with bits of fresh butterAllow themReed Birds.;BIRDS.salttobrownlightly;and place on a hotturn andplatter.brownAddasweet cream to the contents of the chafing dish,Cream.forming a delicate gravy.Pourthisover the birds and servewith Saratoga chips.STEWED REEDFour Reed Birds.Putsufficient butterintheButter.and when quite hot put themSalt and Pepper.and cookOne Tea spoonful Vinegar.Toast.chafing dish to float the birds,Season within.for six minutes, turningOne half Cupful Rich Stock.birds on each slice of toastServe quite hot.21themsaltand pepperfrequently.Lay twoand pour over them a gravy madeby adding the stock and vinegarchafing dish.BIRDS.to the butter remaining in the