At German suppers along with the meat is eaten the "compote." This is a species of preserved or stewed fruit, which is served on little glass plates, and lies at the side of the supper plate. It is not an uncommon sight to see a German at supper or dinner putting methodically a piece of meat in his mouth and next instant a spoonful of cranberries or stewed apricots, and repeating the process indefinitely as long as the meal lasts. The little glass plate on which the "compote" lies is lifted to the mouth along with the spoon, replaced on the table, and then the German attacks his meat for another mouthful only.
A Dutch Supper.
Some cold night try an American version of a Dutch supper. Have the place cards in the form of Hans Brinker with the silver skates, or sketches of Henriette Ronner's famous cats. A windmill for a centerpiece and copies of the wooden shoes for bonbons and nuts.
Use Delft china and of course the coffee must be from Mandheling or Padang—the best Java. From a German bake shop get the bread, either "Kummel," (which is rye with caraway seeds), or Pumpernickel. Be sure and have herring and anchovies in some form—anchovy toast is nice. The simplest way to prepare this is to toast white bread cut in strips, then spread each with butter and essence of anchovy. Fry some fine oysters. Prepare plenty of cabbage salad or cold slaw, with boiled dressing. From a delicatessen store procure dill pickles and a nice Edam cheese.
After these, serve rich compotes of fruit—cherry and plum, with anise seed cookies and little nutmeg and cinnamon cakes, so that if, perchance, dreams follow, they will be of the tropic seas and the fragrant breezes of the Dutch spice islands.
Bohemian Supper for Men.
Here are two ideas for a Bohemian supper. Knowing that men prefer substantial dishes with generous helpings to a great number of fancy "messes" as they term it, we would therefore suggest a Beefsteak supper. First serve raw oysters. After the oysters have the steaks brought in on separate platters, placing platters before the second, fifth, eighth, eleventh, etc, guests. These men cut the steak for the men on their left and right. With the steaks serve French fried potatoes and the Vienna bread or rolls, the very hard crusty kind. For the second course serve cheese, a rarebit on hard crackers, or any strong cheese. Serve ale or beer with this supper and no sweets. In buying the steaks the chef will have to pay more attention to the quality of the meat, than size and appearance. The steaks should be broiled over coals and served piping hot in their own gravy. The second menu includes one hot dish, a rabbit fricasse or stew. Any chef (especially German) can prepare what is called "Hassenpfeffer stew." This is rabbit soaked in vinegar and cooked with certain herbs and is liked by Bohemians. With this serve potato salad and cold dishes, Swiss cheese on rye bread, Westphalian ham, Frankfurters, Bologna, cottage cheese with chopped chives, dill pickles, Spanish onions sliced in vinegar, French mustard, radishes, spring onions, pickled beets and pickled eggs, pickled herring. Serve black coffee, beer or ale with this supper. Have the sandwiches in baskets and the condiments in the four-part dishes, everything on the table and no waiters save for the liquors. Sardines on toast will make a good first course or appetizer for this dinner. If one has a few pieces (violin, cello, bass viol, flute) to play Hungarian airs during the dinner it will please the guests. The table should be bare of cloths of any sort. Arrange as a center decoration a miniature prize fight. Have a small platform roped off with silk cords, toy figures of pugilists labeled, and all the accessories. For each guest a toy figure of a hunter, football player, golfer, prize fighter or any desired athlete could be used. On the back of the figure hang something which will refer to some particular fad or joke on the member. For instance, if one has met with an accident in hunting put a bit of porous plaster on the back of the figure. If one has won a trophy, hang a tiny loving cup or stein, etc. In place of the toasts try this: Arrange with a man at the telephone exchange to ring up the telephone in the house every ten or fifteen minutes during the dinner. Ask one man to answer the 'phone and carry on a fake conversation taking off different members of the dinner, incorporating the question in his answer. This will keep the crowd roaring. A man with a megaphone describing a race or fight will keep the crowd in a good humor.
The Dutch Supper.
The plebian Dutch supper is the very latest mode of dispensing hospitality, and has, as yet, the charm of novelty.
The hours range from six in the evening until midnight, and during the heated term is very popular as the windup of a trolley or automobile ride.