g reception
the refreshments are light, and served the same as at an evening
reception. If, however, the occasion is unusually important, the
collation is more abundant, and the service more formal.

Visitors leave cards to serve instead of the after call. Those who
were invited but unable to attend, call within a few days. (For
general forms of invitations see Department of "Invitations.")

Introductions are not expected to be general, except where the
reception is given in honor of some one person, when, of course, all
comers are presented to this guest. Morning parties given in small
country towns are attended with less formality than in large cities,
and introductions are general.

SUPPER PARTIES.

Some lover of this social repast says, "Suppers have always been
invested with a peculiar charm. They are the most conversational, the
most intimate and the most poetical of all entertainments. They are
the favorite repast of men of letters, the inspiration of poets, and a
form of hospitability eminent in history. Who has not heard of the
_petite soupers_ of the Regency and the brilliant minds there
assembled?"

Suppers are the popular entertainment of gentlemen, and usually take
some distinctive name, such as fish suppers, game suppers, wine
suppers, and each has suitable supplies for the table.

Invitations to suppers may be given in person, by a friendly note, or
writing on the card of the host or hostess: "Supper at 10 o'clock,
Thursday, December 18th."

The very late city dinners have prevented supper parties from keeping
their popularity, but there is no reason why in towns these should not
be favorite entertainments.

The same service is proper at a supper as at a dinner, with the
exception of soup plates. Oysters on the half-shell and bouillon
served in cups are the first two courses. Then follows the usual order
of dishes, such as sweetbreads and green peas, whatever game may be in
season, salads of all kinds, then ices, fruits and coffee. It is not
quite so heavy a repast as the elaborate dinner party. Games and
salads are served together. If wine is used it is found on the table
in handsome decanters. Three sorts may be served, such as Sherry or
Madeira and Burgundy. Bread and napkin are beside each plate, or else
the bread is passed after the guests are seated. Next, plain plates
and cups of bouillon are served, with gold teaspoons. Then follow the
other courses. The dishes are removed after each