The sun., 1894-10-14

hsket Oh pe1nnss, WIN crean-
With the supper went celery and olives. Nc
wines were served, and the young man was sur.
prised to find his bill only $40 for the two. He
gave tho waiter liberal tip for his kindness
and left the restaurant much wiser for his EN-.
barrassing experience.
Walters In hrst-class restaurants frequently
receive the order to get up nice little supper
In such instances walters are thrown upon an
instinct in which they are supposed to be
especially well trained. The instinct is that Of
being able to properly "size up" patron and
order accordingly. waiter who was thrown
upon his own responsibility In getting up a thea
tre supper q rev evenings ago ordered tho fol-
lowing supper, which the head waiter termed
IAN IDEAL altar r-theatre bite:"
ioS'ss ss s.S:,ss %Ss and
benslsss sauAss s,S.T :aS,s s.,..
II sss:s ssss%.
Oysters are now in their glory. but they arc
seldom eaten after the theatre except raw. A
theatre party recently made . waiter laugh by
ordering oyster stews for four" and the lead
ing gentleman seemed very much put out when
he could not get boiled potatoes with the next
course. II the party had ordered consomme
soup. sweetbread. or mushroom patties. and ice
and the waiter would not have laughed.
When the oysters get into the hands of the
crab. are carefully set aside The oyster crab
which resembles shrimp. though far more ten:
hs the
crabs were thrown In with the oysters, but since
oyster crabs have become q choice dellcacy the
The oyster crab has become dainty after
theatre .morsei They are small, and when
cooked become 90 much smaller that q dish OF
oystsr crabs in most any shop costs from 81 ,e5
70 s2 portion. The fayorite manner Of serving
Is a menu suitable for a theatre supper party in
which oyster crabs figure as the introduction:
pd bqysa s.a:a SE e.fr .f :usa s
green gss'ssSss; " sSas:5 .:'ss ssss aisS %iSe''
While cheese is 2 proper conclusion for din.
Welsh rarebit by many good eaters Just before
hbeuifing has eeen suggested 6y common rule In
properties Of his patrons tie head waiter has left
cheese from his supper menu. Welsh rarebits
are iosing their popularity as late hour dish.
dsh Which Is rsausnty called for aiser the
theatre. Another supper dish which is very
.dsvllled roast beef bones, sauce Robert" The
scotch woodcock" is strong candidate. rap
ss SS aes O9fP a seG9eE 5
::,r'TSi:a :..'IR egg; ;, ard snchSyy, toast and
Tel-
order Scotch woodcocks for himself and COM
pAnion, prsfaeed by oysters and followed by
tsssonAble fruit A good eater sometimes has
Deefstsak before retiring. The amateur eater
should bear In mind that II he heads his theatre
supper with oysters he should never introduce
sAN dish into the body Of the supper. IL oys-
teFs are omitted at the beginning. sailed almonds
tngly proper.
II a theatre party wishes 10 sit down to an
SlAooraye supper" says q gentleman who rules
pyer iAshionable restaurant. II would recon-
asnd the following menu:
CAnApe OF AnchoVteA
ConSommo In cupA
bWoetbreAdA ed In cream in q stone DOT
Celery, olives. aud sAlted almonds.
~. hroiled snipe stuffed with caulinower.
champagne. sorbst PAFfait armour sautsrns.
Codes
such a supper" added the head waiter
you'd, however, cost each person SIS at least. i"
While great deal OF wine Is consumed after
the theatre, the drinking habit this season does
NOT NOT seem 70 be as strong as IL was last year at
tnis Time. The man who considers himself en-
titled 70 the term swell" drinks q very dry
champagne from water goblet. In the cafes OF
the DoSI hotels and restaurants and in the club
SaIe, the wide and shallow champagne glass has
oseome Tor time almost extinct At the supper
sttter the theatre and in the presence OF ladies.
the gentleman usually drinks his Champagne
nun the conventional glass.