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Suppers
NOVEL SUGGESTIONS FOR SOCIAL
OCCASIONS
Compiled by
PAUL PIERCE
Editor and Publisher of _What to Eat_, the National Food Magazine,
Superintendent of Food Exhibits at the St. Louis Worlds's Fair,
Honorary Commissioner of Foods at the Jamestown Exposition.
CHICAGO
BREWER, BARSE & CO.
Copyright 1907
by
PAUL PIERCE
TO THE ARISTOCRACY OF AMERICA.
To that much abused, but very eminent class, the society women of
America, this book is dedicated. It is with a realization that they
constitute the better half of the best aristocracy in the
world--probably the only real aristocracy of the present day. It is an
aristocracy of real merit, entree to which is attained by achievement,
not by mere inheritance. No titles are inherited there; they are bought
with effort and accomplishments. It is an aristocracy of the fittest,
not of chance birth. Out of the competition is growing a higher and
higher standard for each succeeding generation, and hence it is an
aristocracy of ascent and not of descent.
Suppers are the favorite social function of the American aristocrats.
Hence it is with the highest esteem of their station, and the honor they
reflect on the nation that this humble volume is recommended to their
especial protection and favor.
PUBLISHER'S ANNOUNCEMENT.
So scant is the information regarding suppers that it has been almost
impossible for the host or hostess to obtain authentic knowledge
regarding these functions excepting through actual experience as a
guest, and even then the prevailing ignorance has led to many erroneous
conceptions causing deplorable awkwardness. The publication of this
volume was decided upon only after a search of libraries and bookshops
everywhere revealed such a woeful dearth of information on suppers and
the fact that such information as was obtainable was often misleading
and in many cases positively ridiculous. There is no social function
that lends itself so admirably for a high class entertainment as the
supper.
This volume, therefore, will fill a vacuum in the needs of society; it
will supply a long felt want of both men and women, who often, so often,
have worried over the proper forms and menus for suppers. The book is
complied by Paul Pierce, publisher of _What To Eat_, The National Food
Magazine, an international authority on all subjects pertaining to
dinings and other social functions. Mr. Pierce is the Compiler of
"Dinners and Luncheons," "Parties and Entertainments," "Breakfasts and
Teas," and "Weddings and Wedding Celebrations," to which "Suppers" is a
companion. All the other volumes will be found most helpful to the man
or woman who entertains on a large or small scale.
CONTENTS
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.
CHAPTER II. _German, Dutch and Bohemian Suppers_--Some Queer German
Suppers--A Dutch Supper--Bohemian Supper for Men--The Dutch Supper.
CHAPTER III. _Entertaining in the Modern Apartment_--A Little Sunday
Night Supper--Stag Suppers--A Bachelor Supper.
CHAPTER IV. _Suppers for Special Occasions_--Danish Valentine Supper--A
Hallowe'en Ghost Hunt--A Hallowe'en Supper--Hallowe'en Supper Menus--A
Pie Party for Thanksgiving Season--The Pie Shelf--Birthday
Suppers--Birthday Party.
CHAPTER V. _Miscellaneous Suppers_--Camping Parties and
Clambakes--Nutting Party--Harvest Home Supper--Autumn Suppers--Dickens'
Supper--Boston Supper Party--Yachting Party--Butterfly Supper--Young
Married Couples' Supper--Head Dress Supper Party--Quilting
Supper--Wedding Supper--Waffle Supper--The Bohemian Picnic
Supper--Railroad Party--Literary Supper--Peanut Party--Folk Lore
Supper--Cake Walk Supper--Bridge Whist Supper--After Theatre Menus--A
Cold Supper Menu for Hot Weather.
CHAPTER VI. _Toasts_--Stories for Suppers.
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 formulae, 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. With such an array as
this to choose from, and a hundred other equally simple dishes in
reserve, is it possible for any one to despair over the impossibilities
of the chafing dish and its limited qualifications for a quick, hot
supper?
CHAFING DISH CHAT.
While recipes for chafing dish cookery abound, the little hints which
make all the difference between success and failure in the concoction of
any given dish are usually omitted.
The chafing dish novice is usually obliged to learn them by that hardest
of all teachers, experience.
To ameliorate this difficulty, the following suggestions are given:
Have plenty of alcohol on hand to avoid the possibility of the lamp's
going out just before some dish is completed, otherwise, if you are a
man, you may be tempted to use language almost warm enough to cook the
ingredients.
If your chafing dish lamp has not been used for some time, pour only a
little alcohol into it at first, let it stand, and then fill it up.
If obliged to refill the lamp in the process of cooking, do not do it
while the lamp is very hot, as the igniting point of alcohol is low.
Do not fill up your lamp until ready to use it, as alcohol evaporates
very rapidly.
Have a metallic tray underneath the chafing dish.
Do not blow the flame to extinguish it, or it may fly back at you and
scorch your eyebrows and lashes. Put it out with a little extinguisher
that comes with the lamp.
Almost everything can be cooked without the hot water pan, and thus
one-half the time can be saved in making your dish.
Raise the pan from the flame if it becomes too strong.
Never leave the alcohol bottle uncorked, on account of the odor of the
alcohol and also to avoid the possibility of its catching fire.
Should the contents of the bottle ignite, clap your hand over its mouth.
This will extinguish the fire at once.
Use wooden spoons for stirring, as they do not scratch the dish.
Almost anything that can be cooked in a sauce pan on the stove can be
cooked in the chafing dish.
Have everything you need for your dish on the table before you begin to
cook, and if possible have every ingredient, except the seasonings,
measured.
One level tablespoonful of butter when melted is usually enough to cover
the bottom of the chafing dish.
Do not use too much sherry in making Lobster Newberg, for alcohol, when
used in cooking, tends to make fish or flesh tough.
Remember in measuring out the sherry that you are preparing a dish, not
concocting a drink.
The sherry should not be instantly recognized; there should be just a
hint of its flavor.
When your dish is completed, serve it from the chafing dish. If,
however, you prefer turning it out on a platter, garnish the edges of
the same with watercress or parsley.
Last, but not least, save the best and brightest story you have heard
during the week, to relate at the chafing dish supper.
A CHAFING DISH SUPPER.
A chafing dish supper menu must necessarily be confined to those dishes
which are the hosts' or hostess' specialty--Welsh rarebit, panned or
creamed oysters, shellfish, eggs or meats. The very informality of a
chafing dish supper is its charm, the guests sitting at the table while
the dishes are prepared. Decide upon the chief dish and have everything
possible prepared in the kitchen and ready to use at the table, the
cheese or meat cut into dice, the bread or crackers toasted, the
ingredients measured and in glasses or cups and all utensils ready to
use. Decorate the table with centerpiece and plate mats or large white
cloth with bowl of flowers or fruits in the center. Do not have many
candles or decorations on the table as these will interfere with the
preparation of dishes. Have the chafing dish or dishes at one end of the
table and some hostesses have a higher chair in which to sit while they
preside over the chafing dish. Have the salad, trays or platters with
sandwiches and coffee machine if you make coffee at the table, placed
conveniently by those who prepare these articles of food. Suppose you
are to serve panned oysters, on squares of toast, lettuce salad, bread
and butter sandwiches and coffee, or Welsh rarebit, potato salad and
coffee and sandwiches. Any of these is a good menu as you will not want
sweets or ice cream at such a supper.
For safety place your chafing dishes on metal trays and do not fill the
lamp too full. Many hostesses prefer to have their ingredients on the
table in bowls which will not break and on Japanese trays and use wooden
spoons for stirring as they do not become hot, and do not scratch the
dishes. As food is served directly from the chafing dish to the plates
and the object is to have everything very hot, garnishings are not
necessary. The water pan placed under the cooking pan will keep things
hot after the flame is extinguished. Two chafing dishes come in very
handy in keeping the toast and hot water hot while the main dish is
being prepared.
Have a pile of hot plates at hand and have someone place the toast on
the plate and hand it to the hostess who serves from the chafing dish.
While she is doing this, have someone at the other end of the table mix
a plain French dressing and toss the lettuce leaves in it in a large
bowl and serve the lettuce salad, or serve the potato salad which should
be already prepared on small fancy plates. If coffee is made at the
table assign this task to one guest and appoint two or three waiters to
see that the sandwiches, coffee, salad and the chafing dish product are
handed about. Dill pickles are popular for chafing dish suppers, and so
are wienerwursts, rye bread and Swiss cheese. The main idea of such a
supper is to keep everyone busy helping and seeing that the supper does
not lag.
A CHAFING DISH PARTY.
Hey diddle diddle, the cat's in the fiddle,
The cow jumped over the moon,
The little dog laughed to see the sport,
And the dish ran away with the spoon.
Start in with a spelling match and spell each other down in good
old-fashioned style. As soon as any one misses two words he or she is
dropped out. Finally when only one is left, award a prize, a little
water color, painted by the hostess, and framed passe-partout, to the
"unabridged dictionary" as the winner might be called. The one who fails
and retires first from the field receives a toy chafing dish. In the
dining room the polished table is daintily set with doilies under the
olive and almond dishes, and under the plates and glasses. The supper is
a very simple one. Make creamed oysters in the chafing dish and serve
them in home-made pate shells. Then have celery sandwiches made of thin
slices of bread rolled around tender splintered stalks of celery, and
dainty lettuce sandwiches with the lettuce crisp and cold and the
mayonnaise of good stiffness and small cups of coffee.
To divert the attention while the hostess is cooking the oysters put at
each plate a large oyster shell with a verse painted upon it in the form
of a recipe which brings out little characteristics of each one of the
guests. One man who is very clever and a dabbler in verse may receive
the following:
"For this wonder culinary
Take a pound of dictionary,
Philosophy, perhaps a cup--
Beat three epics, mix them up,
With a measure of blank verse
Season with oratory terse,
Sprinkle in a bunch of rue
---- looms into view."
A girl who has a record of alleged broken hearts to her account, is
exploited in this style:
"Take an ounce of fickleness,
Remorse, perhaps a grain or less;
Stir this into ready wit,
A Siren's smile to leaven it;
A laugh of wondrous catchiness
This is little ----"
OVER THE CHAFING DISH.
Recipes for cooking with this dish of dishes are more than plentiful,
yet new ones are always sought; and these will all be found most
excellent.
SWEETBREADS WITH PEAS.
Can of peas; three small sweetbreads; one teaspoonful butter; one-half
pint of stock broth; celery leaf; salt; white pepper; one-half
teaspoonful brown flour. Stand the sweetbreads in cold water for an
hour. Then parboil and remove rough edges, membranes, sinews, etc. Put
in cold water and keep on ice until wanted. Put into the chafing dish
the butter and the sweetbreads. When the butter has been absorbed, add
one-half pint of stock and the celery leaf, chopped fine, the salt,
pepper and browned flour. Turn the sweetbreads. When the same is reduced
one half it is ready. While the sweetbreads are cooking open a can of
green peas. Warm thoroughly in the chafing dish. Put in salt, pepper and
tablespoonful of butter. Serve peas and sweetbreads together.
LOBSTER A LA NEWBERG.
Meat of a boiled lobster, cut into large dice; good-sized lump butter;
one gill of sherry; one pint of cream; yolks of two eggs; glass of
sauterne.
Put the lobster into the chafing dish with a good-sized lump of butter
and stir gently until the butter is melted and the lobster heated
through. Mix the sherry with the cream and yolk of eggs, first blending
the latter with enough cream to make them thick as mayonnaise. Pour the
mixture into the dish over the lobster. Let it simmer a moment, then
pour the sauterne over the whole and serve hot.
WELSH RAREBIT.
One pound chopped American cheese; one-half glass ale; yolk of an egg;
one teaspoonful dry mustard; one teaspoonful Worcestershire sauce and
butter; a dash of red and one or two of black pepper; a few drops of
Tabasco. If cheese is fresh add salt. Into the chafing dish put a few
small lumps of butter. After it has simmered a bit put in the cheese.
Stir constantly and gradually add the ale. When the cheese and ale are
well blended stir in the condiments prepared as follows: To the yolk of
the egg broken into a cup, add the dry mustard and Worcestershire sauce,
red and black pepper and Tabasco. Let it have one more heating and pour
over toast or toasted biscuit.