The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1898-06-11
SERVING OF THE S SUPPER.

SERVING OF The SUPPER.
How GueSts In Easllionablc society
Are Now Entertaiaei.
There are several brand new ways. OF
serving suppers at home, after small
dances, card or theater parties, and
these novelties are oil the outcome Of
practical application Of chatting dish
science. H. sf $
When the hour of refreshment az
riyes and the dining doors are
thrown open, in place Of the donbtfully
inviting cold collation. on the long side
board, or at one end of the stately dim
ing table, the steam and glow from q
couple or. trio Of big chafng dishes
greet the hungry guests. # S55s
Over the great silver heaters, with
their double-power alcohol lamps, in
the very smart houses the family chef,
OF a caterers man, engaged for the oc-
casion, 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 de-
lightful informality reigns. All about
the cooks are bowls heaped with raw
material for conversion into dainty
messes. Every utcnsil used in prepar-
ing the supper is silver, and every guest,
selecting what plates, knives, spoons,
etc., he or she desires from piles on q
side table, goes personally for helpings
from the chatting dishes. = -zs-.5
The discreet caterer, who has an eye
to artistic effects as well 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 furnaces are presided over by
chefs in white, who respectively pre-
pare oysters, lobster, curried fowl, and
terrapin, by the steaming quart CT half
gallon. Plates, forks, etc, are heaped
on center table, at the head of wi1icI
urns OF bouillon, coffee and cilocolat,
keep hot over alcohol lamps, and tho
butler Or capable hired head waiter
AudlHta1ns perfect order.
A wise arrangement is the dishing I'D
OF all hot se1ni-liquid preparations, as
terrapin and lobster la Newbure, il
small silver bowls, for by doing away
with as much china as possible the food
is kept very much hotter and brealzage
is avoided. The hot drinks, too, are Of
fered i'll silver cups, and the most
charming painted Russian platters an
swer as plates for salad, croquettcs. etc
By this clever device no china-lcv;nn
hostess is obliged to subject her owr
treasured porcelain to peril. The cater.
er supplies all these new dishes, and NJ
aftermath, as bill for breakage, chill;
hospitable pleasure over a successful
entertainment. Another pretty: aut
sensible plan at large balls, wedding re.
ceptions and musicales, where suppc1
is feature, is the heaping of SAND
wiches in graceful, high handled flower
baskets.
On the brown or white wicker plates
the bread is piled and topped by sill:
yer wire fork, which holds card. Or
the card, in legibles gilt letters, Is writ
ten ham, chicken, salad, or Jelly sand.
wlches, as the case may be, and as the
maid passes by those who arc hungry
may read and make their selection. As
long IS supper is in progress these bas
kets Of bread arc kept circu:a ting.
through the rooms, and the ices are
dished up in the prettiest little paste
hoard hnvoc 17,cs1n
lined with waxed paper, and it is a,fact
to be remembered that napkins seen
rarely OR never used now at such sup
pers.
After dinner Or luncheon the very
pretty habit has been revived Of tn:
hostess making, coffee in the drawing
room and having the liquid Offered
from the coffee tray. The coffee tahl<
is arranged in one corner, or near the
open fire, and on it is set q silver rot
which revolves over an alcohol lamp.
and at once not only boils the beverage.
but strains it of grounds, all in the
shortest space, with not even the
amount ofsmanipulation tea-1naking 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 geason at
least no iqueur is served with cracked
ice. Perhaps this coffee-making in the
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 to
dinner, luncheon, or breakfast, every
guest, on leaving his Or her hostess,
finds servant waiting in the hall with
glass Of some sparkling water, by way
OF a refreshment after hot rooms and
rich feast.-Philadelphia Times.
Best Part of Cemetery.
Probably few people know that there