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 _petite
soupers_ of the Regency and the brilliant minds there assembled?”
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-shell 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 passed 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 glass of cordial is served to
the gentlemen. Wines may be entirely omitted if against the principles,
and mineral waters may be substituted. 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 fashionable 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.
[Illustration: Decoration]