The blazer or hot-water pan can either be used by itself, or in conjunction with the hot-water pan placed beneath it. Used by itself it is suitable for any quick cooking, where the contents will not be spoiled by the direct heat from the flame of the lamp underneath. In this manner it may serve the purpose of an ordinary frying pan or saute pan, although it is never advisable to do any long frying in the chafing dish, as the smell of hot fat would be too objectionable. When a slower method of cooking is required, the blazer is used over the lower pan containing hot water. This latter acts as a kind of bain-marie, and is useful for re-heating different foods and also for keeping dishes warm. It is a great advantage to have this hot-water pan fitted with handles, it will be so much more easily lifted and moved about. In the cheaper chafing dishes these handles are often wanting. It is also very important to have a good lamp for the chafing dish, one that can be regulated to suit different requirements is best, as this will ensure greater safety and comfort. In some of the lamps 622 COOKERY FOR EVERY HOUSEHOLD the wick is of cotton,- and in others it is made of asbestos covered with a fine wire netting. Only the very best spirit should be used for burning pur- poses, and this will ultimately prove less expensive than that of an inferior quality. Good spirit will give more heat and will also burn with less odour. The lamp should be properly filled before any cook- ing is commenced, as there is nothing more annoying than having to stop in the middle owing to want of fuel. It will always be found easier to do the heating up of tinned food, for Welsh and other rare- bits, and many little savoury dishes, &c. &c. There is nearly always a certain amount of pre- paration required for chafing-dish cookery. Only the actual cooking and serving should be done at the table itself, otherwise the process would be too tedious for the onlookers. All the different in- gredients should be measured and prepared as much as possible beforehand, then put into small cups or basins in readiness. Spirit Flagon and Filler filling from a proper filler, and if any alcohol is spilt it should be wiped up with a cloth before lighting. Needless to say there must be no flame when the filling is being done. When properly filled the chafing-dish lamp should burn from 30 to 40 minutes, quite long enough for all ordinary purposes. The light should be extinguished as soon as the cooking is finished. The toaster is not indispensable, but it is useful when no other fire is available, as nice pieces of crisp toast are a very necessary accompaniment to many of the dishes. The asbestos side is placed next the flame, and the bread laid on the metal top, and turned in the usual way. The chafing dish is generally used on the table on which the meal is served, and the food is helped directly from it. Garnishing has therefore little or no part. The dish with its equipment should be placed on a metal tray, and be shielded from any draught. No fight must be put to the lamp until it is in its proper place, it would be most dangerous to carry it about whilst burning.

AI-modernized reading of the original text

The blazer or hot-water pan can either be used by itself, or in conjunction with the hot-water pan placed beneath it. Used by itself it is suitable for any quick cooking, where the contents will not be spoiled by the direct heat from the flame of the lamp underneath. In this manner it may serve the purpose of an ordinary frying pan or saute pan, although it is never advisable to do any long frying in the chafing dish, as the smell of hot fat would be too objectionable. When a slower method of cooking is required, the blazer is used over the lower pan containing hot water. This latter acts as a kind of bain-marie, and is useful for re-heating different foods and also for keeping dishes warm. It is a great advantage to have this hot-water pan fitted with handles, it will be so much more easily lifted and moved about. In the cheaper chafing dishes these handles are often wanting. It is also very important to have a good lamp for the chafing dish, one that can be regulated to suit different requirements is best, as this will ensure greater safety and comfort. In some of the lamps the wick is of cotton, and in others it is made of asbestos covered with a fine wire netting. Only the very best spirit should be used for burning purposes, and this will ultimately prove less expensive than that of an inferior quality. Good spirit will give more heat and will also burn with less odour. The lamp should be properly filled before any cooking is commenced, as there is nothing more annoying than having to stop in the middle owing to want of fuel. It will always be found easier to do the heating up of tinned food, for Welsh and other rarebits, and many little savoury dishes, &c. &c. There is nearly always a certain amount of preparation required for chafing-dish cookery. Only the actual cooking and serving should be done at the table itself, otherwise the process would be too tedious for the onlookers. All the different ingredients should be measured and prepared as much as possible beforehand, then put into small cups or basins in readiness. Spirit Flagon and Filler filling from a proper filler, and if any alcohol is spilt it should be wiped up with a cloth before lighting. Needless to say there must be no flame when the filling is being done. When properly filled the chafing-dish lamp should burn from 30 to 40 minutes, quite long enough for all ordinary purposes. The light should be extinguished as soon as the cooking is finished. The toaster is not indispensable, but it is useful when no other fire is available, as nice pieces of crisp toast are a very necessary accompaniment to many of the dishes. The asbestos side is placed next the flame, and the bread laid on the metal top, and turned in the usual way. The chafing dish is generally used on the table on which the meal is served, and the food is helped directly from it. Garnishing has therefore little or no part. The dish with its equipment should be placed on a metal tray, and be shielded from any draught. No fight must be put to the lamp until it is in its proper place, it would be most dangerous to carry it about whilst burning.

Cookery for every household