01. Modern Hospitality - The word "hospitable" has a pleasant ring to the ear. According to the dictionary, this adjective is denned as "receiving and enter­taining guests generously and kindly." Today, the adverb "easily" should be added to that definition, as the whole trend in enter­taining is toward simplicity.

Every hostess likes to receive the compliments, "You always seem to have such a good time at your own parties," and, "You do everything so easily."

02. Buffet Suppers - The buffet meal is most commonly served at dinner time, when we usually call it a supper. There is no reason why the same menu cannot be served at the lunch hour. In the fall, a pre-game luncheon rather than an after-the-game supper may be chosen. Occasionally, the bridge club may be offered a buffet luncheon with a lighter menu than the one usually planned for a mixed group.

03. Stag Parties - 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.

04. Outdoor Meals - Eating outdoors from early spring to late fall has become increasingly popular in the last few years. Previously, the picnic meal for which we had to make many preparations and to go some distance was the only type of outdoor eating we considered, except for an occasional lawn party. While we still like picnics, we often prefer a buffet meal served on lawn, porch or terrace, cooked at least partially over an outdoor grill.

05. Cooperative Parties - One of the best recipes for a good party is the choice of congenial guests who have common tastes. Most of us have a group of friends whom we see more than others, and who like to meet regularly. A practical plan for these social occasions is for each hostess in turn to entertain the group, with cooperation from the other members.

06. Club Suppers - Almost all women who have a sense of civic responsibility—and who doesn't these days?—will eventually take a turn at serving on the committee for a church or club supper or luncheon. The group to be served will usually be large, whether the occasion is designed to promote sociability among members or to make money for the club treasury.

In any case, there must be careful and intelligent planning beforehand. An experienced general chairman will undoubtedly be selected, and she will choose sub-committee chairmen who will make up their own committees and give each member certain responsibilities.

07. Dinner Parties - Every hostess will be called upon to entertain occasionally it luncheon or dinner where more or less formal service will be in order. The numbers that she can handle successfully will depend first of all upon the size of her dining table, and the number of place settings that she has acquired, but a dozen per­sons should be the limit for such occasions.

Except to celebrate a special event, the number in the group will usually be smaller, as guests up to eight can be handled with one extra helper if the hostess has done most of the preparation of the meal in advance, while a larger number calls for two aides if service is to be formal.

08. Cocktail Parties - The cocktail is an American invention and has a comparatively modern history. The term is used almost generically now when we apply it to late afternoon parties. Guests may be asked for cocktails and instead served long drinks or a punch, especially when there are a large number of guests, as this makes service much easier. One punch particularly popular with the men is what I call Old-Fashioneds Wholesale: the recipe is based on an old-fashioned cocktail poured over a block of ice in the punch bowl and served in either punch or cocktail glasses.

09. Afternoon Tea - The service of afternoon tea is a pleasant custom, though not as popular in America as in England. Tea parties are often spon­taneous when friends drop in unexpectedly. Even though we believe our cupboard is bare, we are certain to have the ingredients for a satisfactory and even festive spur-of-the-moment afternoon tea. By the way, nothing is better with tea than thin bread and butter. In England, we will often find watercress, as well as marmalade or jam, passed with this.

10. Evening Parties - "Come for coffee and dessert"—that's a common invitation nowadays, especially on weekday nights, when early rising next morning must be considered. It's a popular way to entertain small groups of friends who enjoy cards, and perhaps a little larger group of friends whom you invite to watch a special television program.

The dessert party is easy on the hostess as she can make all her preparations before her guests arrive.

11. Wedding Parties - A wedding in the family, especially if it is the first, is such an important event that parents are inclined to forget the limits of their finances and to give the bride the kind of wedding she has always dreamed about. If she (or her mother) has decided upon a large formal wedding with a reception afterward for many guests, a caterer should be employed. Tables and chairs, dishes, linen and silver, as well as food and service and sometimes even table decorations will be supplied for a previously set fee.

12. Holiday Parties - Food traditions are commonly followed in planning menus for Thanksgiving and Christmas dinners. This is also the case, although to a lesser extent, for New Year's Eve and New Year's Day parties. Thanksgiving and Christmas are usually family affairs to which we may invite close friends and sometimes include a few strangers far from home who will appreciate particularly an invitation to dinner at holiday time.

13. Young Fry - Children's parties are usually planned to celebrate a birthday or a holiday. This calls for appropriate decorations for the table, favors and place cards. Novelty of this sort is of far greater interest to the young fry than is variety in food. In fact, children are generally conservative in their tastes and enjoy best the foods to which they are accustomed.

14. Teenagers - With the approach of the teen-age, the type of party which young people enjoy is due for a change. Many of the affairs are still likely to be staged for either boys or girls, but there are some arranged for mixed groups. In the early teens, small groups may be asked for dinner before a dancing class party.

Another practice popular at this age is to invite the group to attend an afternoon movie and to come to the house afterward for supper.

Glossary of Cookery Terms - BAKE — To cook by dry heat, usually in an oven.

BARBECUE — To moisten meat with spicy sauce when broil­ing or roasting.

BASTE — To moisten food dur­ing cooking with liquid or fat.

BEAT — To whip with fork, spoon or beater to make mix­ture smooth and light.

BLANCH — To scald with boil­ing water.

BLEND — To mix until smooth.

BOIL — To cook in rapidly boiling liquid.

BRAISE — To brown food in fat and to continue cooking with small amount of liquid in covered pan on top of stove or in oven.

BREAD—To coat with crumbs.

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