Chafing dish in New York, (2nd edition, 1894), featured a brief history of chafing dishes, followed by proper instruction for use, suggesting its novelty. Fannie Farmer's "Chafing Dish Possibilities" was published in Boston in 1898. Modern chafing dishes are made of light metal or ceramic casseroles with handles, sometimes covered with a Pyrex lid. Classic uses of a chafing-dish are in preparing Welsh rarebit or cheese fondue. Chafing dish A chafing dish (from the French "chauffer", "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require
History of the Welsh language (Breton, Cornish, and the extinct Cumbric). It is not clear when Welsh became distinct. Kenneth H. Jackson suggested that the evolution in syllabic structure and sound pattern was complete by around 550, and labeled the period between then and about 800 "Primitive Welsh". This Primitive Welsh may have been spoken in both Wales and the Hen Ogledd ("Old North"), the Brythonic-speaking areas of what is now northern England and southern Scotland, and therefore been the ancestor of Cumbric as well as Welsh. Jackson, however, believed that the two varieties were already distinct by that time. The earliest Welsh poetry –