Chafing Dish Cookery - Vintage Cooking Process
Chafing Dish © 1913 The Boston Cooking School
The chafing dish is most useful for a number of cooking purposes. It is specially designed for use on the table, in order to prepare light, hot dishes suitable for breakfast, luncheon or supper.
The chafing dish is admirably adapted for cooking scrambled eggs, stirred eggs, omelets, pancakes, stewed oysters, creamed lobster; also for broiling cutlets, chops and small fillets; for cooking sweetbread Râgout; for stewing tomatoes, mushrooms, etc., it will be found exceedingly useful.
The chafing dish will also be found a useful adjunct to the sickroom, as by its help various food preparations can be cooked or kept hot. No up-to-date housekeeper should be without a chafing dish, because its resources are almost unlimited.
Table Talk: The American Authority upon Culinary Topics and Fashions of the Table, Vol. XXVII, 1912, A Series of Articles Published Throughout the Year. Published Monthly by The Arthur H. Crist Co., Cooperstown, NY. A Monthly Magazine Devoted to the Interests of American Housewives, Having special reference to the Improvement of the Table. Marion Harris Neil, Editor.