: Suppers: Novel Suggestions for Social Occasions by Pierce Paul - Cooking; Games

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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:

A girl who has a record of alleged broken hearts to her account, is exploited in this style:

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.

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