THE chafing-dish, which, within the last few years, has gained so much favor, is by no means a utensil of modern invention. It finds its place on the breakfast table, when the eggs may be cooked to suit the most fastidious; on the luncheon table, when a dainty hot dish may be prepared to serve in place of the so-oft-seen cold meat; but it is made of greatest use for the cooking of late suppers, and always seems to accompany hospitality and good cheer.

It is appreciated and enjoyed by the housekeeper who does her own work, or has but one maid, as well as by the society girl who, by its use, first gains a taste for the art of cooking. The simple tin chafing-dishes may be bought for as small a sum as ninety cents, while the elaborate silver ones command as high a price as one hundred dollars. Very attractive dishes are made of granite ware, nickel, or copper. The latest patterns have the lamp with a screw adjustment to regulate the flame, and a metal tray on which to set dish, that it may be moved if necessary while hot, without danger of burnt fingers, and that it may not injure the polished table.

A chafing-dish has two pans, the under one for holding hot water, the upper one with long handle for holding food to be cooked. A blazer differs from a chafing-dish, inasmuch as it has no hot-water pan.

Wood alcohol, which is much lower in price than high-proof spirits, is generally used in chafing-dishes.

List of dishes previously given that may be prepared on the Chafing-Dish: -

German Toast Dropped Eggs Eggs a la Finnoise Eggs a la Suisse Scrambled Eggs Scrambled Eggs with

Tomato Sauce Scrambled Eggs with

Anchovy Toast Buttered Eggs Buttered Eggs with

Tomatoes Curried Eggs French Omelet Spanish Omelet Creamed Fish Halibut a la Rarebit Creamed Oysters

Buttered Lobster Creamed Lobster Broiled Meat Cakes Salmi of Lamb Creamed Sweetbreads Sauted Sweetbreads Chickens' Livers with

Madeira Sauce Chickens' Livers with

Curry Sauted Chickens' Livers Creamed Chicken Chicken and Oysters a la

Métropole Stewed Mushrooms Sauted Mushrooms Mushrooms a la Sabine Soufflé au Rhum

Scrambled Eggs -With Sweetbreads

4 eggs

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup milk

1 sweetbread, parboiled and cut in dice

2 tablespoons butter

Beat eggs slightly, using a silver folk, add salt, pepper, milk, and sweetbread. Put butter in hot chafing-dish; when melted, pour in the mixture. Cook until of creamy consistency, constantly stirring and scraping from bottom of the pan.

Scrambled Eggs - With Calfs Brains

Follow recipe for Scrambled Eggs with Sweetbreads, using calf's brains in place of sweetbreads.

To Prepare Calf's Brains. Soak one hour in cold water to cover. Remove membrane, and parboil twenty minutes in boiling, salted, acidulated water. Drain, put in cold water; as soon as cold, drain again, and separate in small pieces.