alcohol is probably the most common of all.  If care is taken in the use of alcohol there need be no danger.  Fill the lamp with sufficient alcohol to cook the dish desired, and if necessary to refill during cooking shut off the flame and let the burner cool somewhat before replenishing with the alcohol.  A large tray upon which to set the chafing dish prevents danger of fire and protects the table.  Large forks and spoons, made especially for the chafing dish, can be obtained at a small price, but any table spoon and fork can be used.  It is well to have a napkin and extra spoon and fork at hand if it is necessary to taste the preparation.

That a chafing dish supper may be a success, care should be taken on the part of the hostess to have everything in readiness.  The table should be set with the required dishes, silver, etc., and all ingredients should be at hand for the preparation that is to be made on the chafing dish.  Most chafing dishes will not supply portions for more than eight, so that a larger number should not be included at a chafing dish supper.  Unless skilled in the use of a chafing dish, it is best not to prepare new dishes for guests.  If one will observe some care and have everything in readiness, a chafing dish supper can be a very enjoyable source of entertainment for informal affairs.

To use the following recipes with success level measurements of all ingredients must be made—­level teaspoon, level cup, etc.

SOME FAVORITE CHAFING DISH CONCOCTIONS.

Cream Sauce.—­

    2 tablespoons flour. 1/2 teaspoon salt.
    2 tablespoons butter. 1/4 teaspoon pepper.
    1 cup milk.

Melt the butter and stir in the flour and seasonings until smooth; add the scalded milk slowly, stirring constantly.  Cook until of the right consistency.  This makes a medium thick sauce, the thickness of which can be varied by increasing or diminishing the amount of flour.  This is the foundation for a great number of chafing dish recipes, such as creamed dishes.  A richer sauce may be made by substituting cream for milk and omitting most of the butter.

Creamed Chicken.—­

1 cup cold flaked chicken.       1/2 teaspoon celery salt.
1 cup thin cream sauce.          1/4 teaspoon curry powder.

Prepare one cup of thin cream sauce and season with the celery salt and curry powder.  Add the chicken and when heated through pour over slices of toast or into timbal cases.  Garnish with parsley.  Any desired seasonings can be used in place of the celery and curry.

[Domestic science 829]

Chicken a la Goldenrod.—­

    1 cup cold flaked chicken. 2 cups thin cream sauce.
    6 hard cooked eggs. 1/2 cup mushrooms. 
    Seasonings.

Cut the eggs in slices, putting two yolks through a potato ricer.  Make a thin cream sauce, season as desired with celery seed or curry.  Add the chicken and mushrooms, drained from their liquor.  When hot, and just before serving, add the eggs.  Pour the mixture over rounds of toast and over the top of each portion sprinkle some of the yolk which was forced through the potato ricer as a garnish.  A bit of parsley improves the appearance.