Fergus County argus. [volume] (Lewistown, Mont.) 1886-1946, 1898-06-22
SERVING OF THE SUPPER.
How Guests In Fashionable Society
Are Now Entertained.

AIoNt ~ucstS IN SoSh<hs
Are Now Entertained.
There are several brand new ways of
serving supper at home, after small
dances, card or theater parties, and
these novelties are all the outcome of
practical application of chatting dish
science.
When the hour of refreshment ar
rives and the dining-room doors are
thrown open, in place of the doubtfully
inviting cold collation. OF the long eide
board, or at one end of the stately din
ing table, the steam and glow from a
couple or trio of big chatting dishes
greet the hungry guests.
Over the great silver heaters, with
their double-power alcohol lamps, in
the very smart houses the family chef,
or a caterers man, engaged for the oc-
c~asion, presides. From top to toe he
is arrayed like a lily, and he probably
speaks very broken English.
If a couple of double chatting dishes,
which supply in all four cooking basins.
are used. two men can rapidly feed al
most any number of persons, and a de-
lightful informality reigns. All about
the cooks are bowls heaped with raw
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messes. Every utensil used in prepar-
ing the supper is silver, and every guest.
selecting what plates, knives, spoons.
etc, he or she desires from piles on a
side table, goes personally for helpings
from the chatting dishes.
The discreet caterer, who has an eye
10 artistic effects as we'll as convenience.
establishes in the four corners of the
room or across one end a group of giant
double-bowl chatting dishes. These gilt
tering are presided over by
chefs in white, who respectively pre-
pare oysters, lobster, curried fowl, and
terrapin, by the steaming quart or half
gallon. Plates, forks, etc, are heu ped
On a center table, at the head of which
urns of bouillon. coffee and chocolate
keep hot over alcohol lamps. and III,
butter or capable hired head waiter
maintains perfect order.
y wise arrangement is the dishing IN
of all hot semi-liquid preparations, as
terrapin and lobster n la Scwhurr. In
small silver bowls, for by doing away
with as nue. china as possible the food
is kept very much hotter and breakagc
is avoided. The hot drinks. too. are CT
r. "Nt tHN A-N-
charming painted Russian platters an
swer as plates for salad, croqurttes. etc
BY this clever device no chira-lcvinS
hostess is obliged TO subject ner ow..
treasured porcelain to peril. The Gutter
er supplies all these new dishes. and re
aftermath, as a bill for breakape. cfi,l.
h~osnitable pleasure over a successful
entertainment. Another pretty ard
sensible plan at large balls. wedding re-
%ccptions and musica!es. wl.c-a SuDTcr
is a feature, is the heapin~ of sand
witches in graceful, high-handled flower
baskets.
On the brown or white wicker plates
the bread is piled and topped by a sill
yer wire fork, which ho.Gs 4 card. On
the card, in legiblc silt letters. Is writ
ten ham, chicken, salad, or Jelly Sand
wiches. as the case may be. and as the
maid passes by those who a. luLyry
MAJ read and make their selection. As
long as supper is in progress these bas-
kets of bread are kept circulating
through the rooms, and the ices are
dished up in the prettiest little paste
board boxes. Inside the boxes are
lined with waxed paper. and it is a,fact
to be remembered that napkins seem
rarely or never used now at such sup
pers.
After inner or luncheon the very
pretty habit has been revived of the
hostess making coffee in the drawing
room and having the liquid offered
from the coffee tray. The coffee tuHle
is arranged in one corner, or near tie
open fire, and on il is set a silver pot,
which ~revolves over an alcohol lamp.
and at once not only boils the beverage,
but strains it of grounds, all in tie
shortest space, with not even the
amount of manipulation tea-making re-
quires.
When the coffee is made it is handed
to the guest on a tray with liqueur bot
ties and glasses, and for this season al
least no liqueur is served with cracked
ice. Perhaps this coffee-making in Tho
drawing-room is a subtle, feminine
choice for attracting the men away
from the dining-room. their wine, and
cigars, and now, as a finishing touch &c
a dinner, luncheon, or breakfast. every
guest, on leaving his or her hostess
finds a servant waiting in the hall with
a glass of some sparkling water, by way
of a refreshment after hot rooms anG
a rich feast.-Philadelphia Times.
H DREADED