Suppers Novel Suggestions for Social Occasions

Excerpt

CHAPTER I.

Chafing Dish Suppers—Chafing Dish Cooking and Serving—Chafing Dish Chat—A Chafing Dish Supper—A Chafing Dish Party—Over the Chafing Dish.

In serving the most simple of chafing-dish suppers, it would seem as though the novice had a million things to remember and a thousand duties to follow in quick succession. She is the cynosure of all eyes. With what grace and tact she may discharge her pretty duties, or with what awkwardness and evident distaste, none but a "chafing" audience can really appreciate. Charming and at home on every other occasion, the most finished society woman frequently feels completely lost in this unwonted dipping into domestic service.

Perhaps one of the most embarrassing moments is when, the company assembled, unconsciously expectant and usually most flatteringly interested, the hostess prepares to fill and light the little lamp whose flickering flame begins the ceremony. If the hostess is wise and conversation seems to flag at this interesting moment, she will promptly start the ball rolling and relieve the tension by some extemporaneous remark, some light jest that will at least temporarily distract the attention of the merry assemblage. But this over, there is still the inconvenient delay before the water heats, the butter splutters and the real preparing of the supper is begun, and remembering this and the embarassing interval, even at the most informal supper the chafing-dish course should be preceded by a little appetizer, or, to speak more correctly, diverter, which will form a pleasant interlude, occupy in part the attention of the guests and tend to promote the success of her favorite dish by allowing her to proceed in its preparation undisturbed by haste or excitement.

For this purpose something most appropriate to the supper must be served, in order that, as according to the customs in ancient Rome, the piece de resistance may be emphasized and the appetite whetted, not cloyed by the introductory viands.

Before the favorite Welsh rarebit, so rarely thought of in any combination but with ale and indigestion, anchovy sandwiches garnished with water cress will be found delicious, or sardines, chilled in lemon juice, and offered with inch wide sandwiches of buttered Boston brown bread may be served. Iced shaddock pulp, flavored with Maraschino, is an excellent introduction to creamed chicken. Egg lemonade, clam cocktail, raw oysters with stuffed mangoes, or some such light course can all be easily prepared beforehand, and should be served most daintily, individually, in order that no rapacious collegiate may inadvertently regale himself with a second helping, and thereby too early spring the epicurean trap so adroitly set for later refections.

The lamp lighted and this first course passed, the hostess may at least be sure of a short interval in which to make her preparations. Have everything ready beforehand—the rest is easy. Why there should be so much excitement over the cooking of an ordinary rarebit, a creamed chicken, a souffle of oysters or all this terrible excitement about a lobster Newberg or a simple cheese fondue is beyond comprehension.

The first ambition of the young hostess seems to be a rarebit, possibly because its frequent introduction at stag suppers makes it a great favorite with her men friends. Rarebits are avowedly hard to make, and the recipes are legion, but whatever formula you use, whether you use cream, ale, beer, curry or Tobasco, never fail to add two half-beaten eggs for each pound of cheese, and serve the minute it reaches a creamy consistency. This principle followed, your rarebit woes will vanish, and the fame of your chafing dish will be heralded abroad.

Unless you are really an experienced cook, it is unwise to attempt too complicated a dish, but a little practice will soon put you quite at ease, and a little thought will enable you to serve your Sunday-night supper or a midnight lunch quite as easily this way as any other.

We are most of us familiar enough with simple cooking to prepare any ordinary dish, and without entering into a list of formulæ, the following suggestions will be found all sufficient:

Ham, oyster, bacon, cheese, potato, jelly, celery or preserved fruit omelets; scrambled eggs; curried oysters or chicken; minced ham or minced tongue souffle; fried shad roe, calves brains, chops, sausages or sardines; creamed chicken with mushrooms, creamed sweetbreads, liver, bacon, lobster, oysters, cold boiled fish of all kinds; fried oyster, clam, corn, pineapple, peach, orange or banana fritters (fried in butter); cheese fondue, Welsh rarebit, sardines in cheese sauce, or any other simple little dish your fancy may dictate....