cheese, a rarebit on hard crackers, or any strong cheese. Serve ale or beer with this supper and no sweets. In buying the steaks the chef will have to pay more attention to the quality of the meat, than size and appearance. The steaks should be broiled over coals and served piping hot in their own gravy. The second menu includes one hot dish, a rabbit fricasse or stew. Any chef (especially German) can prepare what is called "Hassenpfeffer stew." This is rabbit soaked in vinegar and cooked with certain herbs and is liked by Bohemians. With this serve potato salad and cold dishes, Swiss cheese on rye bread, Westphalian ham, Frankfurters, Bologna, cottage cheese with chopped chives, dill pickles, Spanish onions sliced in vinegar, French mustard, radishes, spring onions, pickled beets and pickled eggs, pickled herring. Serve black coffee, beer or ale with this supper. Have the sandwiches in baskets and the condiments in the four-part dishes, everything on the table and no waiters save for the liquors. Sardines on toast will make a good first course or appetizer for this dinner. If one has a few pieces (violin, cello, bass viol, flute) to play Hungarian airs during the dinner it will please the guests. The table should be bare of cloths of any sort. Arrange as a center decoration a miniature prize fight. Have a small platform roped off with silk cords, toy figures of pugilists labeled, and all the accessories. For each guest a toy figure of a hunter, football player, golfer, prize fighter or any desired athlete could be used. On the back of the figure hang something which will refer to some particular fad or joke on the member. For instance, if one has met with an accident in hunting put a bit of porous plaster on the back of the figure. If one has won a trophy, hang a tiny loving cup or stein, etc. In place of the toasts try this: Arrange with a man at the telephone exchange to ring up the telephone in the house every ten or fifteen minutes during the dinner. Ask one man to answer the 'phone and carry on a fake conversation taking off different members of the dinner, incorporating the question in his answer. This will keep the crowd roaring. A man with a megaphone describing a race or fight will keep the crowd in a good humor.

The Dutch Supper.

The plebian Dutch supper is the very latest mode of dispensing hospitality, and has, as yet, the charm of novelty.

The hours range from six in the evening until midnight, and during the heated term is very popular as the windup of a trolley or automobile ride.

Now, it would not do to seat an American crowd to a genuine Dutch supper, in all its glory of limburger and sour-kraut, but relieve it of the disagreeables, and a menu, not fancy, but simple and eatable, remains.

The table must be covered with the whitest of linen, while the decorations should be blue and red, thus to combine effectively Holland's national colors, which, by the way, are not the same as our own.

The center is occupied by a great dish of stuffed eggs, garnished with parsley, the green sprays trailing on the cloth; as a companion to this, there is a large platter of thinly sliced ham, cold, but the "weinies" must be steaming hot. Then there is a salmon salad encircled by water cress or nasturtium leaves, and at intervals, dainty mounds of potato salad. Tomatoes with French dressing (with onions would be more in keeping), small saucers of cheese, sweet and sour pickles, olives, slaw (instead of sour-kraut), bread, in layers of white and brown, and last, but by no means least, smear-kase, served individually.

Pretzels and fruits, which may include any and all kinds, form the dessert, and can be most artistically arranged by a tasteful person with deft fingers.

Beer, in mugs, is, of course, the correct beverage, but the lighter wines are also permissable.

One charming feature of the supper is that it is served cold and all together, which leaves the hostess free to enjoy her guests without fear that something will go wrong in the culinary department.

Now, like everything else, the Dutch supper can be made elaborate, and the bill of fare extended and put in courses, but a friendly gathering about a homely meal, where one naturally feels at ease, will appeal to most as preferable.

CHAPTER III.

Entertaining in the Modern Apartment—A Little Sunday Night Supper—Stag Suppers—A Bachelor Supper.

There are some people to whose distorted vision the tiniest molehills are magnified into veritable chains of mountains, rugged and insurmountable; and if, in addition to their other woes, they happen to be unfortunate enough to dwell in a flat, their desolation is complete. To these women what is said on the subject of entertaining in a modern apartment will possess not one atom of interest. Before their horrified eyes will gleam a thousand unsolvable difficulties, and an attempt to successfully evade them might engulf them still further, so this appeal for the much maligned "tenement" of the day is to some bright little woman whose very touch transforms and whose ready brain devises with unerring accuracy.

First; it is not to be supposed, if you are dwelling in a modern apartment, that your wealth is unlimited, your resources illimitable and just for that very reason your fertile brain has far more opportunity to exercise its originality than if you merely telephoned "covers for twelve" to some fashionable caterer, stepped into an evening gown held by an obsequious maid, and exhibited your jewels at the head of your well appointed table, conscious (if not troubled) by the fact that this same man was turning out well-served dinners by the dozen, shaping them all (like his ice-cream) in certain fashionable moulds.

We all retain just enough of the old Adam to relish a well earned victory, and the old lady whose light hand for cake is the talk of the township, is just as much of an artist in her own way as the fashionable decorator. It is almost as impossible to set down a given rule for entertaining as it was for the old darkey to present in tangible form her famous recipe for pones. "Why, honey," said she, "it's easy enuf. I jes stir up a little cohn meal and watah, adds some salt and other truck and cooks it till it's done. Sho nuf you cud make it yousef."

It is quite as often the hand that stirs the cake as well as the ingredients themselves that makes the entertainment successful.

There are some women who have a perfectly inexplicable talent for making life livable. Under their deft fingers awkward curtains and draperies assume classic form; from their imaginations blossom forth the most marvelous devices for entertainment and comfort; their ferns never have scales and their umbrella plants do not wither at the edges. These are the women who, with studied patience and ready tact, overlook the small ills our flesh is heir to and bring forth into the bright sunshine the many opportunities which everyone's life contains.

A woman who lives in an apartment so tiny and modest it would seem at first glance almost impossible to entertain therein, can study its best effects and give as charming little dinners as were ever attended. Her dining room, small but cosy, seems made for decoration and her table may well be the delight of many a more ambitious hostess. The decorations, simple, inexpensive and artistic, are the outward and visible signs of her individual taste. No thick stalks of unbending and forbidding "bouquets" disfigure her pretty vases. Her candles gleam through dainty shades (of paper it is true) fashioned by her own deft fingers. Full-skirted and