The late supper, often given after a theatre party, or a card party, is always an informal affair. Its favorite form is what might be called the “chafing dish supper,” where should they wish, the guests may help themselves.
Two chafing dishes or one may grace the table (laid with luncheon cloth or luncheon set, flowers and candles) according to the number of guests. The chafing dish is set before the hostess on a metal tray resting on an asbestos mat. A teakettle of boiling water, an electric toaster (the asbestos mat of the chafing dish laid over the flame may also be used for keeping toast or croutons made in the kitchen warm while on the table), and plates already heated go with the chafing dish. Also, near at hand, should be matches, an extra napkin, a “sampling” fork and spoon, and a bowl of some sort for burned matches 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.
CHAPTER IX: OUTSIDE THE EIGHTEENTH AMENDMENT
From the alcoholic beverages of the chafing-dish supper to those of the dinner is a natural transition. At the formal dinner wines often accompany the courses and, as already mentioned, liqueurs and cordials supply the final liquid note after the coffee. The theory of alcoholic beverages at the formal dinner is a simple one. Certain fixed and definite rules obtain and are generally observed. Three wines may be served, though the best social form prefers one or two.
SHERRY OR MADEIRA
Sherry or Madeira may accompany the soup course. They should be poured after the soup has been placed, and served from a decanter. In general wine should always be poured slowly, and glasses should be filled only two-thirds. The etiquette is for the waitress to pour a little wine into the host’s glass, then filling the glasses beginning at the host’s right. Sherry should always be served cold, at a temperature of 40° Fahrenheit; the Madeira may be served at a temperature of 65° F., or that of the room.