There is a quite general sentiment that the Sunday dinner should be the best, the most conventional and attractively served of any of the week. On the other hand the Sunday night supper is regarded as the most unconventional meal of that period. As the Sunday dinner is heavy, so this following meal must be light, attractive, and dainty, yet simple.

Modern hospitality and especially the easy, informal, social Sunday life in both country and city to-day have led to this being a guest meal, not usually for guests who are invited long beforehand, except in some informal way, but those who drop in for a call or are invited casually by members of the family. It is, therefore, difficult to plan for anything but dishes that may be easily prepared, and over and over if necessary, for this supper, since only one or two beside the family may partake of it, or a dozen more, according to the social popularity of the different members of the family and their following of friends.

The initial supplies that make it possible to get up an attractive meal are mostly of a staple sort and the housewife must see that these are in full complement in her pantry. Perhaps the very first and most important of these is bread. With a supply of bread what may one not prepare that is suitable for a Sunday night supper or lunch ? Simple bread and butter sandwiches, especially if the bread is homemade, are quite incomparable, with a cup of hot chocolate, - far better than any cake that can be made and almost universally preferred.

As a supplement to the bread with its great possibilities there is the cracker, not as useful as the bread, but an excellent second. For little relishes and the pastes of meat or fruit it is almost indispensable, and may be used in many places where the toasted bread would be tastier and daintier, especially with chafing dish viands.

Some of the other initial supplies are eggs, cheese, milk, chocolate, fresh fruit, cold meats and fish, bacon and lettuce, with canned and preserved things in any quantity. The marmalades are especially good for this meal. With bacon, so easily and quickly cooked, no end of things may be done. As it is the real basis of the expensive club sandwich, or at least an equal of the cold chicken, so it may be adapted in sandwiches of several sorts and in little pieces is a most effective addition to cold vegetable salads or even to lettuce alone. The lettuce is almost indispensable, because it makes so cool and agreeable a garnish for a great number of things as well as the necessary ingredient of the salad. Those who know how to get a good deal out of foods and never waste a bit eat a dainty lettuce leaf with salt only, and think it good. Of course there are other green things, like cress and parsley, that one does well to have on hand.

With these supplies mentioned it is possible to embroider any number of patterns in dishes according to the ingenuity and skill of the one who handles them.

The chafing dishes whose popularity seemed at one time waning have now come back with renewed usefulness, since so many daughters of the rich are taking an interest in learning to cook and like to make a show of their skill. Of course this utensil, with the necessary supplies, makes a housewife always ready for the chance caller. Not only Welsh rarebit, but rarebits of many names, and no end of other things, may be concocted. It is not unusual to have the chafing dish near the piano and on this latter to have, on an appropriate cover, eggs, flour, seasonings, and little dishes of foods and cans of various sorts, that the guests may assist in the preparation of some really rare dainty. There is a delight in fine cooking utensils to-day that the manufacturers are doing their noblest to foster, and there is no meal for which these may so appropriately be used as for the Sunday evening supper.