SUPPER PARTIES.
Some lover of this social repast says, "Suppers have always been invested with a peculiar charm. They are the most conversational, the most intimate and the most poetical of all entertainments. They are the favorite repast of men of letters, the inspiration of poets, and a form of hospitability eminent in history. Who has not heard of the petite soupers of the Regency and the brilliant minds there assembled?"
Suppers are the popular entertainment of gentlemen, and usually take some distinctive name, such as fish suppers, game suppers, wine suppers, and each has suitable supplies for the table.
Invitations to suppers may be given in person, by a friendly note, or writing on the card of the host or hostess: "Supper at 10 o'clock, Thursday, December 18th."
The very late city dinners have prevented supper parties from keeping their popularity, but there is no reason why in towns these should not be favorite entertainments.
The same service is proper at a supper as at a dinner, with the exception of soup plates. Oysters on the half-shell and bouillon served in cups are the first two courses. Then follows the usual order of dishes, such as sweetbreads and green peas, whatever game may be in season, salads of all kinds, then ices, fruits and coffee. It is not quite so heavy a repast as the elaborate dinner party. Games and salads are served together. If wine is used it is found on the table in handsome decanters. Three sorts may be served, such as Sherry or Madeira and Burgundy. Bread and napkin are beside each plate, or else the bread is passed after the guests are seated. Next, plain plates and cups of bouillon are served, with gold teaspoons. Then follow the other courses. The dishes are removed after each course as at a formal dinner. At the close of the supper a tiny glass of cordial is served to the gentlemen. Wines may be entirely omitted if against the principles, and mineral waters may be substituted. The table may be decorated as for a dinner party.
There is perhaps no entertainment where so much brilliant conversation and repartee is indulged in as at the "sit-down" supper.
Residents of large cities, possessing abundant means, can avoid trouble by ordering supplies from the professional caterer, but in the country home, where economy is an object, it devolves on the housekeeper to prepare the appetizing dainties for her entertainments. For the benefit of such, we give a few items that may be useful in arranging the menu. Any reliable work on cookery will give the directions for their preparation: Boned turkey, boned ham, deviled ham sandwiches, salmon salad, chicken salad, potted fish, fish salad, etc., etc.