



Produced by Annie McGuire. This book was produced from
scanned images of public domain material from the Google
Print archive.









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 CH