This page needs to be proofread.
CONTENTS
Part I
_ „ PAGE Dinner-Giving and the Etiquette op 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'Clook 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 Eemember 58 Care of Utensils 61
{{c|Part II
CHAPTER I Methods op Cooking Explaineo 67 H Soups 84 HI Fish 112 IV Meats 145 V Poultry and Game 179 VI Vegetables 200 I Farinaceous Foods used as Vegetables 222 VII < Macaroni 224
( Cereals 227
xiii
