Scientific cooking with scientific methods

The chafing-dish consists of two pans. The under ■one is for holding hot water and the upper one for holding the food to be cooked. A blazer differs from the chafing-dish in the fact that it has no hot-water pan. The denatured alcohol is much cheaper, and is now used generally for the chafing-dish. Very attractive dishes are made of nickel, copper, aluminum, etc., as well as silver. The latest patterns have the lamp with the screw adjustment to regulate the flame, together with a metal tray on which to rest the dish, and the tray is very essential to protecting the cloth and the polished table. Use care not to fill the lamp too full. The hot-water pan wants to have handle on one or both sides, so as not to burn the hands if neces- sary to move it. The small wooden spoons are much nicer than the metal spoon, for the reason they are more quiet in the hand of the cook, and I do not know a better expression than to say, are more ''ladylike." Russian bowls are also desirable to measure the material before bringing from the kitchen; having just enough; as you empty the bowl they can be placed one in the other, thus giving more room for the work. The toast also wants to be prepared in the kitchen. Although there are toasters for this purpose, your lamp is usually in use for the dish in preparation. Mrs. Terhune Herrick says in her book that the chafing-dish began its career in the hands of the bachelor, and was to him the substitute for a hearthstone. Assisted by the chafing-dish, he not only welcomed the evening in, but saw it out in a blaze of glory. EGGS. Scrambled Eggs. "5 eggs. 5 tablespoons milk. 5 pinches salt. 2 tablespoons butter. Break eggs in bowl, but do not beat them. Add the five pinches of salt to eggs. (A pinch of salt is what you take up between the thumb and forefinger.) Place butter in blazer, add milk to butter, turn in the eggs, and stir and cook until creamy. Stir constantly to keep them from sticking to bottom of pan. Place over hot-water pan and serve from dish. Eggs with Curry. 4 eggs. V_. cup milk. 1 tablespoon butter. V:2 teaspoon salt. 1 teaspoon curry powder. 1 teaspoon onion juice. Break eggs in bowl. Mix curry powder with milk by pouring on a little milk at a time until a smooth paste is made. Then put butter in blazer, add onion juice, and as soon as hot turn in eggs, milk, curry powder and salt, and stir until smooth and creamy. Serve on toast or reception flake crackers. Eggs with Mushrooms. 4 eggs. 1 cup mushrooms. 2 tablespoons butter. Salt and pepper to taste. Melt butter in blazer, add mushrooms, and cook five minutes. Add lemon juice, stir in eggs, add salt; and pepper and cook until thick. Welsh Rabbit. 2 eggs. V2 teaspoon mustard. 14 cup ale or beer. 1 teaspoon Worcestershire 1 tablespoon butter. sauce. M: pound grated cheese. 14 tablespoon lemon juice. Pinch cayenne.