How to use a chafing dish. This book, "How to use a chafing dish", by Sarah Tyson Heston Rorer, is a replication of a book originally published before 1912. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible.
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How to use a chafing dish. This book, "How to use a chafing dish", by Sarah Tyson Heston Rorer, is a replication of a book originally published before 1912. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible.
Read Less
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Seller's Description:
Near fine.; An introductory section on the chafing dish and its uses precedes the menus and recipes. "The chafing dish is generally looked upon as a luxury, and its use as a passing fad. With a more intimate knowledge of its capabilities, this idea will vanish. In the one item of domestic economy – made-over dishes – its value is unquestioned, and should place it among the necessary utensils of the household. " – p. 9. Previous owner's name on preliminary leaf. Dark green cloth. Just a touch of wear at corners, else a near fine copy. Bitting (p. 406) cites a 1912 edition. The author was an influential culinary authority, founder of her own cooking school, and food editor of " Ladies' Home Journal" for fourteen years.; 16mo; 73 pp., 1 leaf pages.
