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] | |
QUANTITY COOKERY