The chafing dish is composed of the blazer and hot water pan, set in a standard with a small lamp underneath. Some lamps have an electric attachment, but alcohol is the fuel most used. The best alcohol is the most satisfactory, although many use wood alcohol.
When preparing for a chafing dish supper, arrange the chafing dish on a tray, have the lamp filled, and matches at hand. A wooden spoon or regular chafing dish spoon and a wire whisk are convenient and really necessary utensils. It is well to have all the ingredients measured and neatly arranged on a tray. If butter is to be used, butter balls, each representing a tablespoon, are a convenient and attractive way in which to serve it.
If toast is to be used, have the bread cut in small rounds or triangles and toasted a golden brown. It should be kept hot until ready to be used.
Light the lamp and have the water boiling before the supper is announced, then the compounding of the dish may be done quickly.
Heat one tablespoon olive oil in chafing dish; add one cup blanched and dried almonds. Stir until evenly colored. Drain and sprinkle with salt.
Melt one tablespoon butter in chafing dish. Add one tablespoon chopped red pepper, one tablespoon onion, one half teaspoon salt, and one cup blanched almonds. Cook until almonds are brown.
Melt two tablespoons butter, add two tablespoons green pepper, one tablespoon onion, one teaspoon each of salt and lemon juice, one tablespoon flour. Spread on rounds of cold roast beef and saute in butter; or add one half cup tomato and reheat beef in sauce.
Cut six chicken livers in slices, sprinkle with salt and pepper. Add an equal amount of sliced bacon. Cook together until livers are tender. Add two tablespoons flour, one half teaspoon salt, one cup stock or tomato. Season with Worcestershire and serve hot on toast.
Wrap eight mushrooms in eight slices of bacon. Cook in chafing dish until mushrooms are tender. Sprinkle with salt and pepper and serve.
Make a Brown Sauce; add two cups sliced cooked livers and one cup chopped mushrooms. Reheat and serve on toast. Two tablespoons wine may be added.
Melt one tablespoon butter, add one tablespoon chopped red pepper, two teaspoons chopped pickles, one teaspoon Worcestershire sauce, one fourth teaspoon salt. Add four bananas cut in four equal parts. Cook five minutes.
Melt one tablespoon butter, add one tablespoon flour and one half pound dried beef. Cook five minutes, add one half cup stock, few drops onion juice, one half teaspoon Worcestershire Sauce, two eggs well beaten. Cook two minutes and serve.