The late supper is usually a meal of luxury, not at all a necessity; in fact, we would be much better off if we did not indulge in rich food before retiring. But refreshments offer a pleasing way to extend hospitality and the hostess usually takes pride in her ability to exhibit her skill in providing a tempting supper.

This additional meal must not be too heavy, not have too great a variety of dishes; it should be carefully planned, well cooked and daintily served. If one is the proud possessor of a chafing dish the main course may be prepared at the table. As this type of cookery takes place before an audience, it requires planning; all necessary preparatory cooking should be done in advance; the ingredients all assembled and measured before being placed on the table. If this is all arranged ahead of time, the actual cooking is not difficult. However, if preferred, the food may be cooked just before the guests are called to the table and then served from the chafing dish.

Creamed fish or chicken dishes are easily made and suitable for these late suppers. They are rather substantial and should be followed by a very light sweet course, preferably fruit in some form.

A considerable part of chafing dish cookery depends upon the preparation of sauces and it is essential that one first master the art of making savory sauces before attempting any great variety of chafing dish cookery. For those persons who do not possess a chafing dish the food may be cooked on the stove or over hot water.

If numbers are too numerous for a hot course, sandwiches are always acceptable and may be of many varieties. Sandwiches should be made of bread not too fresh to cut well; nor so old that it is dry; they should be soft but not moist. If meat is used it is much better chopped fine and mixed to a paste with cream, softened butter or very thick mayonnaise. If this is not desired than cut the meat in very thin slices, and cut each slice in several pieces, place on buttered bread and season before covering with the second slice of bread. It is never desirable to use large slices of meat, even if cut very thin, because it is difficult to eat gracefully. Always cream the butter well to spread on sandwiches. It will then spread easily and the merest suggestion of butter is all that is necessary.

Cheese dishes are usually relished by the majority of persons and there are numerous ways in which cheese can be used to supply the main ingredient. If cheese is combined with other foods, such as in sauces, and cooked only long enough to melt, it will not be found harder to digest than many other popular dishes.

However, as cheese is a highly concentrated food, use only enough for flavor, and the best results are obtained by grating.

Most of the hot dishes used for late suppers are also suitable for luncheon dishes.

Salad is always popular. Its presence at any meal is welcome and for the m aidless household it offers a very easy course for the midnight supper. Accompanied by rolls (reheated) or freshly baked biscuits, almost any variety of salad will be relished. The essentials are to be able to make a well-seasoned salad dressing and to serve the salad cold.

If meat or poultry is to be used for the salad, it should be cut into dice (not chopped) and mixed with a well-seasoned French dressing for several hours before being combined with the remaining salad ingredients. Use only enough of the dressing to season the meat. Fish should be flaked and treated in the same manner.

All combinations of fruit are palatable in a salad. Regardless of what type of dressing is to be used, a little lemon juice should always be added to a fruit salad. Mix fruits lightly with a silver fork and chill thoroughly before serving.

From a hygienic standpoint the late supper is hardly to be encouraged; however, this will have to be determined by the individual. And in order to overcome the possibility of an unpleasant aftermath keep this extra meal as simple as possible. If the main course is to be rich in sauces or cheese, do not plan an elaborate dessert, but keep to fruits and attractive light but not nutritious desserts. Fruit cocktails are always refreshing and may be used as dessert for the late supper. For that matter the informal supper does not demand a sweet course. Or the sweet course, if rich with cream in any form, and served with little cakes and a beverage, may constitute the entire supper. It is not the variety that makes a delightful supper party, but the daintiness of table and service, the excellence of the food that is offered and the general informality of the occasion. Above all, if one is both hostess and maid, plan dishes that can be prepared in advance. Keep everything simple, for nothing so mars the enjoyment of guests than to be conscious of a very busy hostess.