* 4 LIBRARY OFjCONGRESS. ... J_.-. CopyrigM No. M :^^K: Chap SheltiJ ^^^ UNITED STATES OF AMERICA. rT<^: m LIBRARY OFXONGRESS. Chap ....:•„:. CopyrigM No... Slielf.i.J_5:H ^^ UNITED STATES OF AMERICA. m ^'^'4''^^^¥;^iefj$<^{^'''^^i^^'^3^'^^^m THE Jewett Chafing Dish WITH A Collection of Recipes CHAFINO-DISH COOKKRV. * Published by /-'^■^l^?^ ■ ^n. THE JOHN C. JEWETT M AN UF ACT U R INQ. GQ. ^ {K^\ BUFFALO, N. Y., U. S. A. c ^T*?) ' "" 1896, -f^s:=» .{p^^- 5. ^:> Entered, according to Act of Congress, in the year A. D. one thousand eight hundred and ninety-six, by THE JOHN C. JEWETT MANUFACTURING COMPANV, Buffalo, N. Y. THE HATTHEWS-mRTHRtfP CO., KMPICTE ART-fmHTINS WINrS, BUFFALO N. V. 17137 NTRODUCTION, THIS Book of [Recipes is issued as a guide in using the Jewett Chafing Dish, and to illustrate the wide range of cooking that can be done with these useful little utensils, as well as to add to the housewife's list of good things to eat. Most of the recipes are simple and easily prepared, but in a few it is necessary to provide the ingredients beforehand, Our best wishes go with this book, and we trust that you will, by its aid, find in the use of the Jewett Chafing Dish "the pleasure that others have derived frorri it, THE JOHN C, JEWETT MFG, CO, Buffalo, N. Y. I N DKX. T^ISH AND SMELL KISH. Brook Trout, 8 Clams, Fried, 13 " Soft 15 " Stewed, 15 " Steamed, 14 Codfish, Salt, 11 " Stewed with Potato, 10 Crabs, Oyster, 20 Crab Toast, 20 Frog Saddles, 13 Halibut, Fried, 9 Lobster Curry, 21 " a La Newberg, 21 " Croquettes, 22 " Rissoles, 22 Mackerel Balls, 10 Oysters, Stewed, 16 " Fried in Batter, 16 " Celeried, 17 " on Toast, 17 " Pan Roast 18 " Little Pigs in Blankets, 18 " a La Creme, 19 " Croquettes, 19 " Steamed, , . 14 Perch, Fried, 12 Roe Croquettes, 12 Shad, Fried, n Smelts, 8 Shrimps, Fried, 9 Turtle Steak, Green, 23 GAIVIE. Duck, Canvas-Back, . ^ 27 Grouse, Breast of 27 Prairie Chicken, Salmi of, 24 Quail, .26 " on Toast, 26 Reed Birds, 25 " " Stewed, 25 Squirrel, Ragout of, 28 Venison Steak, 28 " Chops, 29 " Sherried, 29 " Patties, 30 " Mock, 30 Woodcock, Salmi of, 24 " Mock, 23 IvIEATS. Beefsteak 34 Beef Croquettes, 35 Beef, Deviled, 33 Beef, Dried, 33 Calves Brains Croquettes, 35 Chicken, Spring, 38 Chicken Terrapin, 38 Ham, Frizzled, 31 Lamb Chops, 32 Lamb Chops, Breaded, 32 Lamb, Minced, 39 Liver, Calf's, 37 Mutton Chops, 34 Pigs' Feet, 40 Pork Chops, 31 Pork Tenderloin, 39 Sweetbreads, 37 Sweetbread Croquettes, 36 Sausage Croquettes, 36 EOQS AND OPvlELETTES. Eggs, Fried 41 " Poached, 42 " Scrambled, 41 " Dropped, 42 " and Toast, 43 " with Dried Beef, 43 " Deviled, 44 Eggs, with Cheese, 44 Omelette, Delicate, 45 " Plain, 45 Jelly 46 " Ham, 46 " Cheese, 47 ivr u s H Roo rvi s. Mushrooms, Fried, 4S " en Ragout, 49 " with Bacon, 50 Mushrooms, Curried, 49 " Stewed, 50 ^wspoonful Flour. One and One Half Pints Milk. DRIED BEEF. Melt the butter. When hot add the beef. Fry until brown, add the milk, cream the flour with a little cold milk and thicken. Pour over sippets of toast and serve. Cold Roast Beef. Butter. Mustard. Pepper. Salt. One Table-spoonful Vinegar. DEVILED BEEF. Slice the beef and butter it well on one side, as you would bread. Cover with mixed mustard, with a dash of salt, and black pepper. Add the vinegar, and fry until the beef curls. 33 EXCELLENT BEEFSTEAK. Heat the chafing dish quite hot. Lay the steak in the hot dry- dish, and cover instantly as tightly as possible. When the meat touches the heated dish it will seethe and adhere to it, but in a few Porterhouse Steak. seconds it will become loosened and juicy. Turn the steak quickly Butter. every half minute, leaving it uncovered as little as possible. When Cream. nearly done sprinkle with pepper and salt. Finish cooking, lake Pepper and Salt. up and place between hot plates with a piece of butter on top. If Yolk of One Egg. you wish much gravy add three or four table-spoonfuls of rich sweet cream to the juice remaining in the chafing dish, let it boil up and stir in quickly the well-beaten yolk of an egg. Pour the gravy over the steak and serve Ao^. Mutton Chops. Butter. Salt and Pepper. MUTTON CHOPS. Season the chops and fry on both sides to a nice brown. 34 Cold Roast Beef. Bread>Crumbs. A Little Milk. One Beaten Eggf. Powdered Cracker. Pepper and Salt. Parsley. BEEF CROQUETTES. Chop the beef fine, and add to it one third as much bread-crumbs as meat. Moisten with a little milk, season with pepper and salt, and form into balls. Dip these into the beaten egg, roll in cracker and fry in the chafing dish in butter. Garnish with parsley. Two Calves' Brains. One Tea^spoonful Fine Pow= dered Sage. One Half Pint Bread-Crumbs. One Egg. Milk. Pepper and Salt. CROQUETTES OF BRAINS. Clean, soak and parboil the calves' brains ; when done, chop fine, and beat well together with the powdered sage ; add the bread-crumbs, soaked in milk, and one well-beaten tgg. Salt and pepper to taste. Make into balls, and fry in butter until they are a golden brown. Serve hot. 35 Four Sweetbreads. Pat Salt Pork. Butter. One Half Pound Cold Tongue. One Half Onion. Yolks of Three Eggs. Parsley. Pepper and Salt. Bread=Crunibs. Lard. One Can French Peas. SWEETBREAD CROQUETTES. Parboil sweetbreads just five minutes ; then trim off strings and pipe, lard them well with strips of fat pork about the size of a match, and fry a light brown in butter. Chop the tongue and sweetbreads fine, and mix them well together. Grate onion, and chop a few sprigs of parsley and add to the meat. Salt and pepper to taste. Then add the yolks of three eggs beaten very light to some of the gravy the sweetbreads were cooked in; thoroughly mix all. When cool and firm, shape into croquettes, and dip them into egg and bread crumbs. Fry in smoking hot butter or lard until a golden brown, and lay them on brown paper to drain. Serve hot with French canned peas. One Pound of Nicely Seasoned 5au= Two Raw Potatoes Grated Fine. SAUSAGE CROQUETTES. One Half Cup Grated Bread=Crumbs. ,,.„,, , , , j ^ ^ ^ One Egg. Mix all well together and salt and pepper to taste. One Tabie=spoonfui Chopped Parsley Make into small patties or rolls. Fry in chafing dish in a Three Tabiie=spoonfu!s Milk. small quantity of butter and lard, equal parts. Serve hot, Salt and Pepper. garnished with parsley. Butter and Lard. 36 Sweetbreads. Two Ounces Butter. One Can French Mushrooms. One Pint Boiled Cream. Salt and Pepper. Heaping Table=spoonful Flour. SWEETBREADS. Wash thoroughly and allow to stand in cold water an hour or two ; then parboil and cool, and remove all rough edges, membranes, etc., place in water, and keep on ice until wanted for chafing dish. Put into the chafing dish the butter, and when melted split the sweetbreads in two and saute them in the butter. Rinse the mushrooms in cold water, cut half of them into quarters, add them all to the sweetbreads, with the boiled cream ; season with salt and pepper. Dis- solve flour, and simmer until the sauce is thick and smooth. Calf's Liver. One Half Cupful Flour. One Half Cupful Indian Meal. One Tea-spoonful Salt. Two Table-spoonfuls Butter. Breakfast Bacon. Coffee. CALF'S LIVER. Cut the liver in neat, smooth slices and lay in salt and water to extract the blood. Mix together the flour, m.eal and salt. Roll the slices of liver in the mixture and fry in the chafing dish in hot butter until brown. Just before serving pour in a little coffee, cover tightly and let stand a moment, and serve with slices of crisply fried English breakfast bacon. 37 SPRING CHICKEN. One Young Tender Chicken. Two Ounces Best Olive Oil. Butter. Salt and Pepper. Cress. Cut the chicken in pieces as for stewing, dust with salt and pepper. Heat the oil, put in the chicken, and cook very slowly until well done and nicely browned. Turn and cook the other side in the same way. When done, remove to a hot platter, put some bits of butter on the chicken, set in the oven a moment, and serve. Garnish with cress. One Chicken. One Cup 5oup Stock. One Heaping Tea^spoonful Flour. One Table-spoonful Butter. One Quarter Chicken Liver. One Tea-spoonful Lemon Juice. Two Hard-boiled Eggs. Two Table-spoonfuls Sherry. Salt and Pepper. CHICKEN TERRAPIN. Make sauce of butter, adding to it flour, soup stock, salt and pepper ; when it is thickened, add the chicken meat cut into dice. Mash the chicken liver and add this and lemon juice ; then add the eggs, chopped fine, and last, the sherry. 38 Style P. — Round. THE JEWETT CHAFING DISH. With Wrought Iron Stand. One Size. — Three Pints. Silver-Plated. Nickel-Plated. Polished Copper. Style A. — Round. THE JEWETT CHAFING DISH. One Size. — Three Pints. Silver-Plated. Nickel-Plated. Polished Copper. Cold Roast Lamb. Salt and Pepper. One Cupful of Stock. Browned Flour. MINCED LAMB. Mince the meat fine, and season highly. Put the stock into the chafing dish, and when hot stir in the meat. Heat thoroughly ; thicken with the browned flour. One Pork Tenderloin. One Table>5poonful Butter. One Table-spoonful Chopped Onion. Tbree Heaping Table-spoonfuls Horse-radish. PORK TENDERLOIN. Cut tenderloin crosswise into half-inch slices and put in the chafing dish with butter and onion; thoroughly cook, which will take about ten minutes. When done add vinegar and reduce the heat. Melt two ounces of butter and stir in horse-radish, freshly grated, and use as a sauce. 39 Six Medium Sardines. One Tea-spoonful Butter. One Tea-spoonful Anchovy Paste. One Half Wine-glass White Wine. White Pepper. Toasted Bread. LUNCHEON SARDINES. Place water in hot water pan, and cutlet tray on top ; into this put butter, anchovy paste, wine, and a small pinch of white pepper. Warm the sardines in this, and place each one carefully on separate pieces of toast not larger than the fish itself. Three "Halves" of Pig's Feet. One Heaping Table-spoonful Butter. PIG'S FEET. Place butter in chafing dish, and when it shows signs of coloring, put in the three " halves " of pig's feet (pre- pared by dealer). Cook from two to three minutes on each side, with dish covered. Do not allow them to stick to dish. 40 FRIED EGGS. Melt the fat, and when hot break the eggs into a saucer and slide them gently into the dish. Dip the fat over them Four Eggs. to cook them on top. Serve when the white is done. ''■*• For fat many prefer lard, as the eggs are whiter, but butter imparts a better flavor, and ham drippings are still better. SCRAMBLED EGGS. Break the eggs into a dish, preserving the yolks unbroken. Six Eggs. Pm jjjjQ j.}^g chafing dish enough butter to oil the bottom, One Walnut Butter. ^^d when heated, slip in the eggs, adding the butter and Salt and Pepper. season. Stir from the bottom until cooked. 41 One Pint Milk, Six Eggs. One Table'Spoonful Butter. One Tea^spoonf ul Salt. Three Slices of Buttered Toast. POACHED EGGS. Heat the milk. Just before it boils stir in the butter and salt. Pour in the eggs beaten to a froth and stir constantly until it thickens — about two minutes. Put out the lamp and stir half a minute or so. Pour over the toast. Fresh Eggs. Salt. Toast, Buttered. DROPPED EGGS. Partly fill the chafing dish with boiling water and throw in a little salt. Break eggs into a saucer one by one, and drop into the water, taking care not to break the yolks nor scatter the white. Dip boiling water over the yolks with a spoon until the white sets. Take out separately on slices of toast. 42 EGGS AND TOAST. One Table-spoonful Butter. Six Eggs. One Ciill Cream. Pepper and Salt. Toast. Melt the butter in the chafing dish and add pepper and salt. When hot, add cream and eggs. Stir constantly two or three minutes. Serve on hot toast. EGGS WITH DRIED BEEF. One Quarter Pound Dried Beef. ^"^ ^"^^^'' '" ^^^^^^ ^'^^' ^'^^ cream or milk, add the Two Table-spoonfuls Butter. beef shaved very thin ; let it simmer for about ten minutes, Two Qilis Cream or Hilk. Three Eggs. are set. then stir the eggs in rapidly. Serve as soon as the eggs 43 Pour Hard-boiied Eggs. One Walnut of Butter. One Half Tea=spoonful Dry Mustard. Two Table^spoonfuls Tomato Sauce. One Table=spoonful Worcestershire Sauce. One Table^spoonful Mushroom Sauce. Salt and Pepper. Toast. Anchovy Paste. DEVILED EGGS. Place in chafing dish butter, mustard, tomato sauce, Worcestershire and mushroom sauces. Slice the four eggs and put into this, adding salt and pepper. Spread the toast with anchovy sauce, and when the eggs are thoroughly heated place on the toast. Two Hard-boiled Eggs. One Half Cup Orated Cheese. One Table^spoonful Butter. One Half Cup Milk. One Tea^spoonful Plour. Salt and Pepper. Buttered Toast. EGGS WITH CHEESE. Make white sauce of butter, flour, milk, salt and pepper ; then add to sauce the grated cheese and eggs chopped fine. Serve on toast. 44 Style E. — Round. THE JEWETT CHAFING DISH. Two Sizes. — Two and Three Pints. Silver-Plated. Nickel-Plated. Polished Copper. Style B. — Round. THE JEWETT CHAFING DISH. Two Sizes.— Two and Three Pints. Silver-plated. Nickel-Plated. Polished Copper. DELICATE OMELETTE. Three Presb Egg5. Two Table-spoonfuls Cream. Pepper and Salt. One Table-spoonful Butter. Beat the eggs and cream lightly, with pepper and salt. Melt the butter ; when very hot pour in the mixture. Scrape the cooked egg up rapidly from all parts of the pan. When cooked fold to the side opposite the handle. Turn over the pan a warm plate and reverse quickly, leaving the omelette on the plate. Four Fresh Eggs. Four Table^spoonfuls Milk. One Walnut of Butter. PLAIN OMELETTE. Break the eggs into a bowl with the milk, and whip very thoroughly. Put the butter into the chafing dish, and when very hot run the egg into it. Run a thin bladed knife under the bottom to loosen, but do not stir. When done, quickly and carefully roll the eJge over and over until all rolled up. Turn out on a hot plate and serve. 45 Four Fresh Eggs. Pour Table-spoonfuls riilk. One Walnut of Butter. Jelly. JELLY OMELETTE, The same as plain omelette, and just before folding spread with any kind of jelly (currant or grape is best). Fold quickly, and sprinkle with powdered sugar. HAM OMELETTE. The same as plain omelette, and add the ham, chopped Four Fresh Eggs. Four Table-spoonfuls Milk. One Walnut of Butter. ^ ■, i • . i • i Three Table-spoonfuls Cooked Ham. ^"6, as SOOn as it begms to thicken. 46 Four Fresh Eggs. CHEESE OMELETTE. Four Table=spoonfuls of Milk. One Walnut of Butter. The same as plain omelette, and as soon as it begins Three Table-spoonfuls Orated Cheese, to thicken sprinkle in the cheese. WELSH RAREBIT. One and One Half Pounds Fresh Cheese. One Tabie-'spoonful Butter. One Tea-spoonful Dry Mustard. One Half Pint Beer. Cayenne. Put butter in chafing dish ; when nearly melted add cheese cut in small dice, mustard and a little cayenne pepper. Stir all the time ; add a small amount of beer to prevent burning. Keep adding beer. Serve hot on toast. 47 Two Cups Grated Cheese. One Cup Fresh Milk. One Cup Pine Bread Crumbs. One Table>spoonful Butter. Two Eggs. One Salt-spoonful Dry Mustard. Cayenne. CHEESE FONDU. Place butter in the chafing dish, when melted add milk, bread crumbs, cheese and mustard, and a little cayenne. Stir constantly, and add eggs beaten light, just before serving. Mushrooms. One Table^spoonful Butter. Salt and Pepper.- FRIED MUSHROOMS, Soak the mushrooms a few minutes in salt and water after cleaning and removing the stem. Put the butter and mush- rooms into the chafing dish and fry slowly, and season with pepper and salt. Place the mushrooms on a dish with the hollow side up and pour over them the gravy formed of the butter and juice. MUSHROOMS EN RAGOUT. Mushrooms. Stock. Vinegar. Parsley. Chopped Green Onion. Salt and Pepper. Yolks of Eggs. Put a little stock in the chafing dish and when hot add a little vinegar, chopped parsley, onion, salt and pepper. When scalding hot put in the mushrooms nicely cleaned, and when done thicken with the yolks of eggs and serve hot. Mushrooms'. Stock. Butter. Pour Table-spoonfuls Cream. One Tea-spoonful Curry Powder mixed with Two Tea-spoonfuls Flour. Pepper and Salt. CURRIED MUSHROOMS. Peel and remove the stems, and stew in the stock with butter and salt. Then put in the cream and the curry powder and flour. Stir carefully a moment and serve on a hot dish. 49 STEWED MUSHROOMS. One Half Pint Button Mushrooms. Put the butter into the chafing dish and melt ; add Two Tea-spoonfuls Butter. ^-^^ mushrooms, salt, pepper and mace well pounded. One Tea=spoonf ul Salt. - „ ,, „ , , „ Stew until the mushrooms are done and serve on a hot One Half Tea=spoonf ul Pepper. One Small Piece Mace. dish. One Dozen Mushrooms. Six Slices of Bacon. MUSHROOMS WITH BACON. Fry the bacon (which should be streaked with lean) in the chafing dish, in the usual way. Just before it is done put in the mushrooms and fry slowly until done. Serve hot. 50 Style C— Round. THE JEWETT CHAFING DISH. Two Sizes. — Two and Three Pints. Silver-Plated. Nickel-Plated. Polished Copper. Style F. — Round. THE JEWETT CHAFING DISH. Two Sizes.— Two and Three Pints. Nickel-Plated. Polished Copper. One Can Imported Frankfurter. IMPORTED FRANKFURTER. Open tin, and put them into chafing dish. Cover with hot water and boil three minutes, and serve. One Cupful Cold Sweet Corn. One Beaten Egjr. Two Table-spoonfuls Flour. One Half Tea^spoonful Baking Powder. Pepper and Salt. CORN FRITTERS. Make into a batter and fry by spoonfuls in butter. One Can French Peas. Two Table-spoonfuls Butter. Pepper and 5alt. FRENCH PEAS. Put butter in chafing dish; when melted add peas. Season with pepper and salt. Cook for about ten minutes. 51 PRUNE TOAST. One Half Pound Prunes. Two Table-spoonfuls Butter. Bread. One Wine QIass Sherry. Cream. Cut the crust from a thick slice of bread. Put in the chafing dish the butter, and when very hot brown the bread on both sides. Pour over this the prunes, which have been previously boiled long enough to enable you to remove the pits. Sweeten to' taste. Add a glass of sherry, and serve with cream. BREAD SAUTE. Bread (thick slice). ^^'- '■^^ crust from the bread ; put butter in the chafing Two Tables-spoonfuls Butter. ^^^^ ^^'^ when very hot brown the bread on both sides ; Two Table-spoonfuls Orated Mam. take it out and put in the ham, cheese and cream. Two Tabie=spoonfuls Grated Cheese. Season with cayenne pepper. Mix all well together and One Gill Cream. when very hot spread on the toast. 54 Style D.— Round. THE JEWETT CHAFING DISH. Two Sizes.— Two and Three Pints. Stand — Nickel-Plated, Copper-Plated, or Wrought Iron. Dish — Nickel-Plated or Polished Copper. Round. Oblong. CHAFING DISH TRAYS. Oval. Silver-Plated, Nickel-Plated. Polished Brass. LIBRARY OF CONGRESS 014 632 755 2