For a Stag Party, buffet service is usually staged. This is almost always necessary, as the hostess disappears (by request) after she has made all the preparation. She will have made sure that all of the necessary serving dishes have been arranged on the buffet table. Unless the group is too large, places will be already set at the dining table, as one of the privileges that men demand at a stag party is firm anchorage for elbows as well as for plates. The host will usually insist that large linen napkins be furnished, although he may settle for the large non-flimsy double paper napkin.

Menus for stag parties differ little from those planned for any buffet meal (see previous section), except perhaps a larger variety of hearty foods may be offered. Boiled franks and sauerkraut are always popular, flanked by a bubbling bean pot—or the meal might consist of cold turkey, ham, tongue, a variety of other cold cuts, and a casserole of scalloped or creamed potatoes or potato salad. Sometimes the man's choice will be mashed sweet potatoes topped with marshmallows, for oddly enough it seems to be men rather than women who like this sweet dish with a main course. All hot foods can be prepared beforehand and kept hot in the warming oven until the group is hungry enough for the meal. A salad may be omitted if a variety of relishes is supplied although the host may enjoy showing his ability at mixing and tossing a salad. All the ingredients may be ready and assembled on a tray. Or, an old-fashioned cole slaw is a practical choice, as all men seem to like it, and it can be made beforehand and stored in the refrigerator without danger of wilting.

Buttered rolls or garlic bread may be wrapped in foil or heavy paper and placed in the warming oven. Sliced buttered rye bread may be wrapped and stored in the refrigerator for service with a cheese tray, which may be part of the main course or else served as the dessert. In the latter case, a bowl of mixed fruit may be already in place on the buffet table. If a sweet dessert is planned, it should be the host's favorite—and this usually turns out to be some form of pie.

Coffee can be prepared ahead of time in an automatic electric coffee maker, otherwise, in order that coffee may be quickly and easily made to serve either with the main course or with dessert, it is a good idea to have the ground coffee measured and in the pot or pots, and to have the kettle filled with fresh cold water ready for boiling. A supply of beer and soft drinks should be chilling in the refrigerator and arrangements should, of course, be made to have plenty of ice on hand for other types of drinks.

The host will need no suggestions about mixing the pre-dinner drinks or arranging on the bar the ingredients for short and long drinks that the guests may mix themselves. Recipes for classic and other appropriate drinks will be found under "Cocktail Parties." Bowls of popcorn, potato chips, plates of dill pickles and olives and a variety of salty appetizers such as herring and anchovies may also be on the bar.

Before the hostess disappears from the scene, she should brief the host in regard to his last-minute responsibilities unless, of course, he has been accustomed to share these at other buffet parties. A written list is convenient. If the hostess is allowed to remain in the house, she should retire to the upper regions where she can be on call if the necessity arises. After the party is over, her help will be welcomed in clearing up. If the host is satisfied that a good time was had by all, she will enjoy talking over the party's success and will feel well repaid for her behind-the-scene efforts.

CHEESE TRAY

Arrange in center of board or chop plate portions of at least six different types of cheese, such as Swiss, Roquefort, blue, Gruyere, Bel Paese, aged American, Camembert and cream. Surround with thin-sliced, salty rye bread or crackers.

BAKED GLAZED HAM

1 ready-to-eat or skinned cooked ham

1 cup brown sugar

2 tablespoons prepared mustard(about)

apricot halves or pineapple rings

2 cups apricot or pineapple syrup

maraschino or candied cherries

Arrange ham in baking pan. Mix brown sugar with mustard to make a paste and spread over top of ham. Fasten fruit with tooth­picks on top of this. Pour syrup around ham and bake in moderately hot oven (375° F.) about 1 hour. Baste occasionally with the syrup. Before serving, garnish with cherries. Extra fruit may be sauteed separately and served around the ham.

GARLIC BREAD

Choose a long loaf of French, Italian or Vienna bread. Slice almost through to bottom crust. Peel and mince 1 clove garlic and blend with ½ cup (1 stick) softened butter and spread between slices. Wrap in foil or heavy paper and heat in moderate oven (375° F.) about 10 minutes.

RICE WITH AVOCADO SAUCE

2 cups rice

¼ cup butter or margarine

2 teaspoons salt

5 cups boiling water

2 large avocados

2 cloves garlic, peeled and minced

4 tablespoons catsup dash Tabasco

Cook rice in butter or margarine 2 minutes. Add salt and water. Cover and cook over medium heat about 10 minutes until water is absorbed. Uncover and shake over low heat until dry. Peel and pit avocado. Mash. Add garlic, catsup and Tabasco. Serve on top of hot rice. Yield: 12 servings.

SWEET POTATO CASSEROLE

10 to 12 sweet potatoes

¼ cup butter or margarine

2 teaspoons grated orange rind

1 cup orange juice

2 eggs, slightly beaten salt pepper

cinnamon or 15 marshmallows

Note: Canned sweet potatoes may be used.

Scrub and boil potatoes. Peel and press through ricer. Add butter or margarine, orange rind and juice, slightly beaten eggs, and salt and pepper to taste. Pile in greased 2-quart casserole, dot with butter or margarine and sprinkle lightly with cinnamon, or top with marshmallows. Bake in moderately hot oven (400° F.) about 10 minutes until slightly browned. Yield: 12 servings.

MINCE TURNOVERS WITH CHEESE

Roll pastry and cut into 4- or 5-inch rounds. Place heaping tablespoon mincemeat on top of each round. Moisten edges, fold pastry over and press edges together. Prick top of each with fork. Sprinkle with grated cheese and bake in hot oven (450° F.) about 10 minutes.

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