Kitchencraft

Southland Times, Issue 23946, 12 October 1939, Page 15

Kitchencraft

CATERING FOR THE SUPPER PARTY By SARAH The hostess who invites her friends to a late supper at her home really pays them a high compliment, for in . this modem age when so much entertaining is done in hotels and restaurants, to offer a guest the hospitality of one s house is a delightful courtesy. There is no form of entertainment so gay, so charming as a supper party, whether it is merely a hastily-prepared little snack after the theatre, or a game of cards, or an elaborate “sit down” affair during a ball. There is a certain informality and lightheartedness about the meal that sets it aside and makes a place for it among the pleasant things one likes to remember. Such entertaining may be easily done these days, partly perhaps because it is not hedged about by too many hard and fast conventions and rules of etiquette, but more because there are so many de-

licious and fitting delicacies to be had at the shops almost ready for immediate serving. Under such circumstances party-giving loses all its dread, and becomes a charming pastime. If one is going in for supper parties, it might be a good plan to establish a sort of supper shelf in some out-of-the-way cupboard, where a selection of a good many things may be stored, a sort of glorified emergency shelf, as it were, not to be drawn on for general use, but kept religiously for late supper entertaining. Here may be tucked away a tin. or two of lobster, shrimps, sardines, anchovies, a pot or packet of cheese, Melba toast, crackers—the little salty ones, and a packet of those neu-tral-flavoured wafers for serving other delicacies. All these will be very convenient on many occasions. Do not forget the red and green cherries, the red and white pearl onions, asparagus tips, tinned peas, bottled beans, mayonnaise and salad dressing, and, lastly, have plenty of mint and parsley to hand. TEMPTING GROCERIES Sandwich spreads are numberless, and with coffee they may form the whole menu. Then there are bottled goods—glace fruits, olives ripe or stuffed in amazing ways, and the plain olives of splendid size. These are but a few of the tempting things to be found in a grocery shop, supplementing the sliced ham, tinned meats and fish, mushrooms, tomato juice, the spiced and pickles, fruits and relishes that every efficient housewife keeps upon her shelf. With even a small number taken from a long list, with the aid of a griller, and a hot plate, a gaily-staged supper party may be given without the slightest qualm. There are, however, other parties which the hostess may like to give—carefully thought-out parties when the menu will be a little more elaborate and studied. Preparations, as far as possible, will be made beforehand. Cosy Sunday suppers by the fire, buffet suppers after bridge, are easily prepared at home if one has a liking for this sort of thing. ' Sunday night suppers when the maid is out and the hostess with the help of the host and their guests prepares the meal, are delightful affairs to which only the most intimate of friends are bidden. A supper served by a fire must necessarily be a simple one. Sandwiches in variety, tea, coffee or cocoa, a hot dish, a substantial salad, a special dish of spaghetti flavoured with a piquant cheese, and a salad made with just a hint of garlic—these are suggestions which will meet with universal favour. <■

Buffet suppers, as someone recently remarked, are like glorified cafeterias. The table is covered with a handsome cloth, spread with artistically arranged silver, china and delicious and daintylooking foods, the guests, of course, helping themselves. Ball suppers may be simple or as elaborate as one wishes, but never, nowadays, do they resemble the banquets of formal years. SUPPER MENU

The supper menu for a formal ball these days usually runs something like this:—First a deliciously clear hot soup, to be followed by a very tasty hot dish—patties, croquettes, creamed peas, Saratoga chips and the like. Occasionally the hot dish will be replaced by a cold one such as meat in aspic, sliced ham and turkey, chicken and egg sauce, accompanied by a fresh and interest-ingly-arranged salad. The sweet dish is often composed of an ice with small cakes, and served with cups of coffee. For a small dance the menu is simpler—a hot dish or chicken salad, sandwiches or small buttered rolls, a frozen dessert of fruit salad, cakes and coffee. At any party where there is dancing, even though it is a most informal affair, it is the custom to have a punch bowl filled with iced and delicious fruit concoction, in some convenient spot where the dancers may help themselves. Occasionally on a very cold night when the dancers have a long way io go, small cups of chocolate, cocoa or soup may be served as the guests depart. This is a nice little attention on the part of the hostess, and involves very little trouble or work. For the very informal Sunday supper party, the hostess may serve what best pleases her from cinnamon toast or waffles, to onion soup or scrambled eggs and bacon.