Suppers Novel Suggestions for Social Occasions   By: Paul Pierce

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.