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CONTENTS
Part I
PAGE
Dinner-Giving and the Etiquette of Dinners 1
Manner of Serving Dinners 10
Laying the Table 13
Table Decorations 17
Courses 24
The Home Dinner 27
Serving the Informal Dinner 29
Luncheon 31
The Five o'Clock Tea 33
A Homily on Cooking 35
Cooking as a Pleasure and an Accomplishment 38
To Train a Green Cook 40
Economical Living 44
Wastefulness 50
How to Utilize what Some Cooks Throw Away 51
Emergencies 55
Things to Remember 58
Care of Utensils 61
Part II
CHAPTER
I Methods of Cooking Explained 67
II Soups 84
III Fish 112
IV Meats 145
V Poultry and Game 179
VI Vegetables 200
Farinaceous Foods used as Vegetables 222
VII Macaroni 224
Cereals 227
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