Bear in mind that the hot-water pan is to be used in all cases where the double boiler would be used, if the cooking were to be done upon the range. For instance, where the recipe calls for milk or cream, except in the making of a sauce, use the bath from the beginning. Also, be careful always to place the blazer in the bath before eggs are added to any mixture. Indeed, the hot-water pan is the one feature of the chafing-dish which it is most important to notice; for on the proper use of the hot-water pan the value of the chafing-dish as an exponent of scientific cookery entirely depends. She who well understands the principles upon which the use of this rests has gained no small insight into the secret of all cookery, be it scientific, economic or hygienic; for a knowledge of the effect of heat at different temperatures, applied to food, is the very foundation-stone upon which all cookery rests.
Although the chafing-dish is especially adapted to the needs of the bachelor, man or maid, its use should not be relegated entirely to the homeless or the Bohemian. In the sick-room, at the luncheon-table, on Sunday night, it is most serviceable and wellnigh indispensable; it always suggests hearty welcome and good cheer.
While it is out of place, at any ceremonial meal, as a means of cooking, even on such occasions a lobster Newburgh or other dish that needs be served piping hot to be eaten at its best may be brought on in individual chafing-dishes. These are supplied with hot-water pans and lamps. At a chafing-dish supper each guest can prepare his own rarebit.
Any operation in cooking that can be performed on the kitchen range may be successfully carried out on the chafing-dish, provided one be skilled in its use. But as the dining-room is usually chosen as the site in which to test its possibilities, here it were well to confine one's efforts to such dishes as will not give rise to too much disorder. Sautéing and frying it were better to reserve for the range and a well-ventilated kitchen.
[Illustration: Course at Formal Dinner served in Individual Chafing-Dishes.
Alcohol is most commonly used in the lamp of the chafing-dish; and, on account of its cheapness, one is often advised to buy _wood_ alcohol. But in large markets, where many fowl are singed daily over an alcohol flame, the marketmen will tell you that the very best article is none too good for their purpose. It does not smoke, wastes less rapidly, and in the end will prove quite as economical.