THE frying pan "that got into society" is too familiar to need an introduction, and where there are few servants it does occasionally make the serving of evening refreshments easier. At any rate the chafing dish has gained wide popularity, and nearly every woman who entertains is on the lookout for new recipes.

A few practical suggestions may be worth while:

Be sure that the lamp is filled and in working order.

Place the dish on a tray to protect the table from fire.

Have all the ingredients ready.

Use the hot-water pan only when the preparation requires steaming or will be likely to burn.

To cook quickly or to cook anything brown use only the blazer, and have it hot before turning in the food.

Bouillon

2 teaspoons beef extract Salt and pepper

teaspoon onion juice Pinch of mace

1 quart water

Heat the water; add the extract and seasonings. Serve in bouillon cups, with salted wafers.

Shrimp Wiggle

1 cup canned peas 1 small can shrimps 1 tablespoon butter

1 tablespoon flour

1 cup milk

teaspoon salt

Dash of red pepper

Melt the butter; stir in the flour and seasoning; then add the milk gradually. When it thickens empty into it the peas and shrimps; cover and when heated through serve in patty cups or on crackers.

Cream Of Tomato

1 can tomato soup 1 cup cream or milk

Heat the soup; stir in the cream or milk, preferably hot; add more seasoning if needed and a small piece of butter if milk is used instead of cream. Serve with salted wafers or buttered toast.

Rtnktum Ditty

2 tablespoons butter 2 cups grated cheese 1 cup tomatoes teaspoon soda

Dash of paprika Salt

Worcestershire sauce 1 egg

Melt the cheese in the butter; add the tomatoes, soda and seasoning, then the egg, well beaten. Serve on toast or crackers.

Chicken Hollandaise

1 cup cold chicken

2 tablespoons butter Salt and paprika

1 tablespoon lemon juice cup milk 1 egg

Cook the chicken in the butter for five minutes; add the seasoning and lemon juice. When thoroughly mixed add the milk and the egg, well beaten. Stir until it thickens and serve in patty cups or on crackers.

English Monkey

cup bread crumbs

cup milk

1 teaspoon butter

cup grated cheese Salt and red pepper 1 egg

Soak the crumbs in the milk for twenty minutes. Melt the cheese in the butter; add the seasoning; stir in the soaked bread crumbs and cook several minutes. Then add the egg, well beaten, and as soon as that is stirred in serve on toasted soda crackers.

Welsh Rarebit

1 tablespoon butter 1 pound American cheese cup rnilk

1 egg

teaspoon mustard

1 teaspoon Worcestershire sauce

Salt and red pepper

Chop the cheese into fine pieces and melt them in the butter. Stir constantly and gradually add the milk. Beat the egg; mix well with the seasoning and stir into the chafing dish. When the whole mixture is thoroughly heated pour it over toasted bread or crackers.