th cayenne
pepper, onions, turnips and the crust of black bread so as to give it
some recondite flavor, with the merit of which we are unacquainted. When
finally cooked, it is eaten by Germans with as much relish as a fine
sirloin is by Americans. This meat is very popular when served cold at
suppers.

At German suppers along with the meat is eaten the "compote." This is a
species of preserved or stewed fruit, which is served on little glass
plates, and lies at the side of the supper plate. It is not an uncommon
sight to see a German at supper or dinner putting methodically a piece
of meat in his mouth and next instant a spoonful of cranberries or
stewed apricots, and repeating the process indefinitely as long as the
meal lasts. The little glass plate on which the "compote" lies is lifted
to the mouth along with the spoon, replaced on the table, and then the
German attacks his meat for another mouthful only.

A DUTCH SUPPER.

Some cold night try an American version of a Dutch supper. Have the
place cards in the form of Hans Brinker with the silver skates, or
sketches of Henriette Ronner's famous cats. A windmill for a
centerpiece and copies of the wooden shoes for bonbons and nuts.

Use Delft china and of course the coffee must be from Mandheling or
Padang--the best Java. From a German bake shop get the bread, either
"Kummel," (which is rye with caraway seeds), or Pumpernickel. Be sure
and have herring and anchovies in some form--anchovy toast is nice. The
simplest way to prepare this is to toast white bread cut in strips, then
spread each with butter and essence of anchovy. Fry some fine oysters.
Prepare plenty of cabbage salad or cold slaw, with boiled dressing. From
a delicatessen store procure dill pickles and a nice Edam cheese.

After these, serve rich compotes of fruit--cherry and plum, with anise
seed cookies and little nutmeg and cinnamon cakes, so that if,
perchance, dreams follow, they will be of the tropic seas and the
fragrant breezes of the Dutch spice islands.

BOHEMIAN SUPPER FOR MEN.

Here are two ideas for a Bohemian supper. Knowing that men prefer
substantial dishes with generous helpings to a great number of fancy
"messes" as they term it, we would therefore suggest a Beefsteak supper.
First serve raw oysters. After the oysters have the steaks brought in on
separate platters, placing platters before the second, fifth, eighth,
eleventh, etc, guests. These men cut the steak for the men on t