Part 37 (1/2)

Introductions are not expected to be general, except where the reception is given in honor of some one person, when, of course, all comers are presented to this guest. Morning parties given in small country towns are attended with less formality than in large cities, and introductions are general.

SUPPER PARTIES.

Some lover of this social repast says, ”Suppers have always been invested with a peculiar charm. They are the most conversational, the most intimate and the most poetical of all entertainments. They are the favorite repast of men of letters, the inspiration of poets, and a form of hospitability eminent in history. Who has not heard of the _pet.i.te soupers_ of the Regency and the brilliant minds there a.s.sembled?”

Suppers are the popular entertainment of gentlemen, and usually take some distinctive name, such as fish suppers, game suppers, wine suppers, and each has suitable supplies for the table.

Invitations to suppers may be given in person, by a friendly note, or writing on the card of the host or hostess: ”Supper at 10 o'clock, Thursday, December 18th.”

The very late city dinners have prevented supper parties from keeping their popularity, but there is no reason why in towns these should not be favorite entertainments.

The same service is proper at a supper as at a dinner, with the exception of soup plates. Oysters on the half-sh.e.l.l and bouillon served in cups are the first two courses. Then follows the usual order of dishes, such as sweetbreads and green peas, whatever game may be in season, salads of all kinds, then ices, fruits and coffee. It is not quite so heavy a repast as the elaborate dinner party. Games and salads are served together. If wine is used it is found on the table in handsome decanters. Three sorts may be served, such as Sherry or Madeira and Burgundy. Bread and napkin are beside each plate, or else the bread is pa.s.sed after the guests are seated. Next, plain plates and cups of bouillon are served, with gold teaspoons. Then follow the other courses. The dishes are removed after each course as at a formal dinner. At the close of the supper a tiny gla.s.s of cordial is served to the gentlemen. Wines may be entirely omitted if against the principles, and mineral waters may be subst.i.tuted. The table may be decorated as for a dinner party.

There is perhaps no entertainment where so much brilliant conversation and repartee is indulged in as at the ”sit-down” supper.

Residents of large cities, possessing abundant means, can avoid trouble by ordering supplies from the professional caterer, but in the country home, where economy is an object, it devolves on the housekeeper to prepare the appetizing dainties for her entertainments.

For the benefit of such, we give a few items that may be useful in arranging the menu. Any reliable work on cookery will give the directions for their preparation: Boned turkey, boned ham, deviled ham sandwiches, salmon salad, chicken salad, potted fish, fish salad, etc., etc.

A Simple Supper.

There is a much simpler supper possible to be offered by a hostess after the opera or theatre which may be made very charming and inexpensive. This is a desirable little ”spread,” since there are few people who can undergo the excitement of an evening at the opera, play, concert, or card party, without a feeling of hunger; and with many, unless this hunger is appeased a sleepless night will be the result; and as the excitement is usually so good an aid to digestion, no evil consequences may be feared.

This little supper is well set out with a few oysters, a pair of cold roast chickens, a boned turkey, or boned ham, and a dish of some kind of salad, and perhaps one sort of ice cream or ice and coffee. Oysters are invaluable for a supper. Scalloped or broiled, they can be used in place of chicken or turkey.

A Game Supper.

A game supper consists of wild fowls and fish, with jellies, ices and bon-bons, while a wine supper admits of almost every variety of luscious dishes, differing very little from dinner, except that the delicacies are all cold, and of course no vegetables are served.

Fillets of game, boned turkey, cold ham, fish, salads, ices, jellies and creams, are suitable to this style of entertainment.

A Fish Supper.

When a fish supper is given, dishes are generally composed of the products of the sea or river. This is a fas.h.i.+onable mode of entertainment for the season of Lent. Salads, olives, pickles and sauces are served as relishes. Sweet desserts never accompany a fish supper, but fruits are an appropriate addition. Coffee must be given with all suppers.

[Ill.u.s.tration]

b.a.l.l.s, DANCING AND MASQUERADES

[Ill.u.s.tration]

b.a.l.l.s, to distinguish them from other evening gatherings where dancing is one of the features of the evening, may be designated as parties given for the express purpose of dancing.

b.a.l.l.s should begin at about nine o'clock in the evening, and terminate at two or three in the morning. A private ball may be a very elaborate affair, from fifty to seventy-five guests being necessary to make the occasion enjoyable. Where the size of the ball-room will permit, many more are frequently bidden. Over-crowding should be guarded against, as ruinous to the toilets of the ladies, and the pleasure of all concerned. The invitations to very elaborate affairs are sometimes sent out from three weeks to one month in advance.

It is always proper for an invited guest to solicit an invitation for a young lady visitor, or some stranger of distinction, or for a young gentleman known to be a dancing man, and it is always permissible for the hostess, if she wish, to refuse such solicitations on the ground that her list is full, and no one should feel offended at such refusal. Should the request, however, be for the admission of an eligible, dancing man, it is rarely refused.