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.
A Simple Supper.
There is a much simpler supper possible to be offered by a hostess after the opera or theatre which may be made very charming and inexpensive. This is a desirable little “spread,” since there are few people who can undergo the excitement of an evening at the opera, play, concert, or card party, without a feeling of hunger; and with many, unless this hunger is appeased a sleepless night will be the result; and as the excitement is usually so good an aid to digestion, no evil consequences may be feared.
This little supper is well set out with a few oysters, a pair of cold roast chickens, a boned turkey, or boned ham, and a dish of some kind of salad, and perhaps one sort of ice cream or ice and coffee. Oysters are invaluable for a supper. Scalloped or broiled, they can be used in place of chicken or turkey.
A Game Supper.
A game supper consists of wild fowls and fish, with jellies, ices and bon-bons, while a wine supper admits of almost every variety of luscious dishes, differing very little from dinner, except that the delicacies are all cold, and of course no vegetables are served. Fillets of game, boned turkey, cold ham, fish, salads, ices, jellies and creams, are suitable to this style of entertainment.