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.

CHAPTER II.

German, Dutch and Bohemian Suppers—Some Queer German Suppers—A Dutch Supper—Bohemian Supper for Men—The Dutch Supper.

Some Queer German Suppers.

At the following suppers German wines or beers are served during the meal when desired: