SUPPERS
Supper, "the evening meal," the last of the day, in modern usage often
is actually a dinner, the most elaborate meal; the place of the former
dinner being taken by the luncheon. A supper is often a particularly
elaborate dinner or banquet, as, for instance, the "class supper."
THE LATE SUPPER
The late supper, often given after a theatre party, or a card party, is
always an informal affair. Its favorite form is what might be called
the "chafing dish supper," where should they wish, the guests may help
themselves.
Two chafing dishes or one may grace the table (laid with luncheon cloth
or luncheon set, flowers and candles) according to the number of
guests. The chafing dish is set before the hostess on a metal tray
resting on an asbestos mat. A teakettle of boiling water, an electric
toaster (the asbestos mat of the chafing dish laid over the flame may
also be used for keeping toast or croutons made in the kitchen warm
while on the table), and plates already heated go with the chafing
dish. Also, near at hand, should be matches, an extra napkin, a
"sampling" fork and spoon, and a bowl of some sort for burned matches
and the "sampling silver."
All that is to be cooked, dry or liquid, should already have been
measured and be ready for use. All bowls, small dishes and pitchers
containing ingredients for any one dish should be grouped on a single
tray, at the left of the person attending to the chafing dish.
Chafing-dish rarebits may be of every kind, and every rarebit should
have some main dominating flavor, as green or red pepper, onion,
tomato, etc. Cheese souffles or sweet souffles are also successful
chafing-dish products, as well as cooked fish heated in a piquant
sauce.
For chafing-dish purposes there are available: _Meats_: Beef,
Venison, Lamb, Cooked Tongue, Bacon and Ham, Chicken, Chicken Livers
and Sweetbreads. _Sea Food_: Lobster, Terrapin, Crab Meat, Frogs'
Legs, Oysters, Shrimps, Scallops, Sardines, Salmon and Finnan Haddie.
Eggs, Cheese, Tomatoes, Mushrooms and Peas should also be included
with this list.
Sliced and toasted bread or crackers heated usually form the basis of
the chafing-dish preparation. Rarebits suppose toast or crackers, but
creamed dishes demand toast. The chafing dish also pays homage to the
sweet tooth in the shape of fudges (Ginger, Nut Raisin, Peanut Butter,
Marshmallow, etc.); and hot coffee, wine cup, mineral water, beer,
ale and cider are the customary chafing-dish supper drinkables.