The Cook County herald. [volume] (Grand Marais, Minn.) 1893-1909, 1898-12-17
SERVING or THE SUPPER.

SERVING OF THE SUPPER.
How Guest. IL Fashionable Society
Are Now Entertafned.
There are several brand new ways 81
serving suppers at home, after small
dances, card or theater parties. and
these novelties are all the outcome 81
practical application Of chatting dish
science.
6 When the hour Of refreshment ar
riyes and the dinine-roem doorA are
thrown: open, in place OF the doubtfully
inviting cold collation. on the long side.
board. OF 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. Ell. -.
Over the great silver heaters, with
their double-power alcohol lamps, in
tho very smart houses the family chef,
or caterers man. engaged for the &C.
easion, prssides. From top to toe he
is arrayed like lily, and he probably
speaks very broken English.
II q 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-
~ighttul informally r>igns. All about
the cooks are bowls hsaped with raw
material for conversion into dainty
messea. Every utensil used in prepar-
ing the supper is silver, and every guest,
selecting what plates, knives, spoons.
etc., hs or she desires from piles on a
side table. goes personally for helpings
from the chatting dishes.
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 chafng dishes. These gilt
fering furnaces are presided over by
chets in white, who respectively pre-
pare oysters, lobster, curried fowl, and
terrapin, by the steaming quart or half
gallon. Plates, forks, ETC., are heaped
On center table, at the head Of which
urns of bouillon, coffee and chocolate
keep hot over alcohol lamps, and the
butler or capable hired head waiter
maintains perfect order.
A wise arrangement is the dishing IN
OF all hot semi-liquid preparations, as
terrapin and lobster Ia Newburg, in
small silver bowls, for by doing away
with as much china as possible the food
is kept very much hotter and breakage
is avoided. The hot drinks, too, are Of
fered in silver cups, and the most
charming painted Russian platters an
swer as plates for salad, croquettes, etc.
BY this clever device no china-lovine
hostess is obliged to subject ner owr
treasured porcelain to peril. The cater
er supplies all these new dishes, and nj:
aftermath, as bill for breakage, chilli
hospitable pleasure over a successful
entertainment. Another pretty anc
sensible plan at large balls, wedding re,
ceptions and musicales, where supper
is feature, is the, heaping Of sand.
w1ches 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 a card. On
the card, in legible gilt letters, Is writ
ten ham, chicken, salad, or jelly sand
wiches, as the case may be, and as the
maid passes by those who are hungry
may 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 sun.
pers.
After dinner 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 table
is arranged in one corner, or near the
open fire, and on it is sci, silver pot,
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 of manipulation tea-making re-
quires.
When the coffee is made it is handed
to the guest on tray with liqueur bot
ties and glasses, and for this season at
least no liqueur is served with cracked
Ice Perhaps this coffee-malzing in the
drawing-room is subtle, feminine
choice for attracting the men away
from the dining-room, their wine, and
cigars, and now, as a finishing touch to
a 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 Observation-Disclosures Times.
Il