New-York tribune., 1901-09-22
WHEN A BACHELOR RECEIVES
HIS WOMEN GUESTS FIND CLUB DISHES
A DELIGHTFUL CHANGE FROM
THOSE SERVED At FOR
NAL FUNCTIONS.

With the opening of the theatres the bachelor
lucky enough to live in of the luxurious apart
ment houses of the city is enabled to offer his
friends some return for the entertainment at sea-
shore cottages and country homes which he has
visited during the summer
The choicest evening party he give is a box at
a play followed by an informal supper in his rooms
ror this is considered far more UP date method
than the fashion of entertaining In restaurant or
hotel. The women guests are always specially
delighted at the midnight feast in bachelor quar-
ters' ana II 1t he chatting dish supper where the
host Is the chef. it is all the more appreciated
The unmarried is always sought for as a
guest during the summer season as well as al the
dnners and dances of the winter. While Il is well
known that some of the most sought for dinner and
dancing men never think to repay any of the cour-
tesies of this sort that showered upon them II
is considered graceful of the man thus feted
TO plan one of these informal evenings for his
nostesses- With one well managed function OF the
sort he can repay wealth such entertaining and
even win reputation for being generous II ne plans
his supper well
The man who plans a supper party OF this sor,
must give time to the planning of his arrange
Inents, for one thoroughly enjoyable evening Is
parties
His theatre seats menu and floral offerings should
ah De carefully chosen and ordered in advance so
thAt there may be no hitch whatever In these i'm
poFtaht items party OF three or four men and
an equaI number OF girls with the chaperon and
the host himself constitutes a pIeasant oa,ht
"nere the bachelor wishes to return courtesIes
o-.e.eu Ni,n curing season by matron with one
~ 80 "a "aushters' In ale case OF married guests
the party may be less formally arranged
separate cabs may be sent for the women b,,.
pieasanter fashion is the hiring OF a carr,o ,vbtot
~ uie ehtiFe party from their homes IN tho
'heaue ana from there to the rooms OF the hos,
Lace or embroidered doies on a noIisb.d t,,
" more eHective than the large white IA bIe covar
which is not so well adapted for cboang dIt -
wee. sideboard with dish OF well selected fr,i,
ooWl Of nuts and dish OF bonbons adds much
10 'he pleasure Of the feast a bunch of roses as
centrepiece for the table, with perhaps a single
blossom at each plate is in good taste
One servant may assist In the passing of platas
VI the service may be simpler and more ENJOYABLE
u the guests heip themselves. In selecting dishes
ior ue supper 1t is pleasant to introduce novelties
end club dishes. highly seasoned grfns and other
da!nties that rarely placed before women ,ybo
OFTEN get tired OF the ribbon pates and ices
that are invariably placed before them at social
functions.
One bachelor delicacy which may preface the SUM-
per is an oyster cocktail which at this season is
a welcome novelty. II is always a success and IS
BEST II made directly before serving The oysters
must De freshly opened and very cold small Blue
Points being most desirable. The oyster juice is
mixed in a cold bowl with lemon Juice tomato
catsup tobasco sauce. with horseradIsh salt pep
per and little Clipped ice. These ingredients are
well beaten together with a fork. and the oysters
are added, about ten for each person. and are
a
a frfnged dolly beneath the glass and an oyster
fork beside IT,
Small birds, especially quail and partridge are
vastly appreciated. and may be split cooked in
the chatting dish warmed in it, after having
been previously cooked at club restaurant.
Game duck may be served in this way. The pref
cradle method for cooking canvasback or redhead
duck in the "chafer'' is TO broil the breasts of the
birds only and serve them with currant or orange
jelly and celery salad
Rolled sandwiches of various sorts with brown
and wheat bread. served, and the famous club
sandwiches have a preference these bachelor
feastS They may be made much delicately
than those usually be had hotel restaurants.
one club chef prepares them with very thin golden
brown toast lettuce leaves, ham and chicken. with
mayonnaise. Then there various other odd
rangements of oysters that added to the club
sandwich by inventive stewards and cooks
Olives, picked walnuts, pimolas, salted almonds,
pecans and peanuts may be placed on small dishes
on lace paper doilies- Small cakes, with richly col
ored cings, dainty finish TO the repast with
the black coffee. and there may be cheese IL de-
from Roquefort cream cheese, pat of butter
paprika, salt. pepper and champagne. This Is
blended a paste and spread on thin toasted
crackers. for women rarely like the heavy water
biscuit that custom sends to the table with the
cheese. Caviar and anchovies offer many varieties
of STYLES in their service. Welsh rarebtt is seldom
chosen as a supper dish when the bachelor enter
tains his women friends, ii does not allow of
the addition of other dishes.
BACHELOR SUPPER MENUS.
Oysters Olives. Almonds. etc
Creaned Chicken Toast. Celery Stalks
Club Sandwiches.