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CONTENTS
CHAPTER PAGE
I. Principles Underlying the Planning of Menus for Large Numbers 1
II. Standards for Judging Meals .... 8
III. Types of Menus 11
IV. Suggestive Charts and Lists to be Used in Menu Planning 42
V. The Importance and Use of Forms ... 66
VI. Recipes 73
VII. Table of Weights and their Approximate Measures 191
Index 195
