A while ago I came across a newspaper clipping—a recipe written by a Baltimore lady—that had long lain dormant in my desk. It ran as follows:
“A great many husbands are spoiled by mismanagement. Some women go about it as if their husbands were bladders, and blow them up; others keep them constantly in hot water; others let them freeze, by their carelessness and indifference. Some keep them in a stew, by irritating ways and words; others roast them; some keep them in pickle all their lives. Now it is not to be supposed that any husband will be good, managed in this way—turnips wouldn’t; onions wouldn’t; cabbage-heads wouldn’t, and husbands won’t; but they are really delicious when properly treated.
Cooking with a chafing dish is ancient, but was popular in America, beginning c. 1880s — considered fashionable on dining tables, and a necessity in dorm rooms. First heated with a fueled wick, they became electrified around the turn-of-the-century. Here is a postal stamp depicting a fashionable c. 1930s couple using an electric chafing dish, now that electricity was available in more homes.
New version: Between the Soup and the Savoury with a Twist…. http://www.merrymeeting.com/historiccooking-ebooks/English-soup-and-savory.mp3