and the "sampling silver."

All that is to be cooked, dry or liquid, should already have been
measured and be ready for use. All bowls, small dishes and pitchers
containing ingredients for any one dish should be grouped on a single
tray, at the left of the person attending to the chafing dish.

Chafing-dish rarebits may be of every kind, and every rarebit should
have some main dominating flavor, as green or red pepper, onion,
tomato, etc. Cheese souffles or sweet souffles are also successful
chafing-dish products, as well as cooked fish heated in a piquant
sauce.

For chafing-dish purposes there are available: _Meats_: Beef,
Venison, Lamb, Cooked Tongue, Bacon and Ham, Chicken, Chicken Livers
and Sweetbreads. _Sea Food_: Lobster, Terrapin, Crab Meat, Frogs'
Legs, Oysters, Shrimps, Scallops, Sardines, Salmon and Finnan Haddie.
Eggs, Cheese, Tomatoes, Mushrooms and Peas should also be included
with this list.

Sliced and toasted bread or crackers heated usually form the basis of
the chafing-dish preparation. Rarebits suppose toast or crackers, but
creamed dishes demand toast. The chafing dish also pays homage to the
sweet tooth in the shape of fudges (Ginger, Nut Raisin, Peanut Butter,
Marshmallow, etc.); and hot coffee, wine cup, mineral water, beer,
ale and cider are the customary chafing-dish supper drinkables.