Evening Republican, Volume 17, Number 120, Rensselaer, Jasper County, 20 May 1913 — GET BUSY WITH CHAFING DISH [ARTICLE]

GET BUSY WITH CHAFING DISH

Many Delicious .Concoctions May Be Prepared for the Late or Sunday Night Supper. A light, but fairly substantial edible, served piping hot, directly from a chafing dish, adds immensely to the informal. Sunday night supper. Creamed salmon is delicious and is easy to prepare in a chafing dish. Use the hotwater pan first, brown a little butter and sprinkle crumbed bread into it, turning over until crisp. Set these crisped crumbs aside and proceed, with the blazer pan, to make a simple bechamel or cream sauce, first melting a tablespoon of butter, stirring in a tablespoon of flour and adding a ecant cup of milk. Season this fairly-thick white sauce with salt, pepper and a few drops of lemon juice. Stir in a can of salmon and when steaming hot and ready to serve, shake over the top the browned crumbs. The creamed salmon may be served without the bread crumbs, but they add an appetizing flavor,* suggestive of the browned crust over a hot dish prepared in the oven.