The age-herald., 1898-04-05
The Latest Notes
 About Theatre Suppers

There are several brand-new ways of serving suppers at home, says an exchange, after small dances, card or theater par ties and these novelties are all the out come of practical application of chafing- dish science
 When the hour for refreshment arrives and the dining room doors are thrown open in place of the doubtfully inviting cold collation. on the long sideboard or at one end of the stately dining table, the steam and glow from couple or trio of big chafing 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 ca terer's man, engaged for the occasion, pre- sides. From top to toe he is arrayed like a lily and he probably speaks very broken English.
 If couple of double chafng dishes, which supply in all four cooking basins, are used, two men can rapidly feed almost any number of persons, and a delightful informality reigns. All about the cooks are bowls he ped with raw materials for conversion into dainty messes. Every utensil used in preparing the supper is silver and every guest, selecting what plates, knives, spoons, etc, he or she de- sires from piles on side table, goes per- sonally for hefpings from the chafing dishes.
 The discreet caterer, who has an eye for artistic effects well as convenience, es- tablishes in the four corners of the room or across one end a group of giant double bowl chafing dishes. These glittering fur naces are presided over by chefs in white, who respectively prepare oysters, lobster, curried fowl and terrapid, by the steam ing quart or half gallon Plates, forks, etc., are heaped on center table, at the head of which urns of boullon, 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 up of all hot semi-liquid preparations, as ter rapin and lobster a la Newberg, in small silver bowls, for by doing away with as much china as possible the food is kept very much hotter and breakage is avoid- ed. The hot drinks, too, are offered in sl- yer cups and the most charming painted Russian platters answer as plates for salad, croquettes, etc
 On the brown or white wicker plates the bread is piled and topped by silver wire fork, which holds card. On the card, in legible gilt letters, is written, ham," chicken salad or jelly sandwiches" as the case may be, and as the maid passes by those who are hungry may read and make their selections. As long as supper is in progress these baskets of bread are kept circulating through the rooms, and the ices are dished up ia the prettiest little paste- board boxes. Inside the boxes are lined with wax paper, and 1t is fact to be re- membered that napkins seem rarely or never used now at such suppers.
 After dinner or luncheon the very pretty habit has been revived of the hostess mak- ing 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 1t is set a sill yer lamp, and at once not only boils the beverage. but strains it of grounds. all in