List of Illustrations
Luncheon Giving
To give a luncheon is to indulge one's self in the most charming and satisfying form of entertaining. All the dignity of the stately dinner-party is lacking, it is true, but all the delight of informality is present; one has opportunity and leisure to chat, to laugh, and to discuss the dainty and unsubstantial dishes beloved of women. That hostess is to be congratulated who can and does give her friends luncheons all the year around; whatever day she chooses becomes at once a gala day.
But after one has entertained, and entertained no matter how delightfully to her friends and how satisfactorily to herself, there comes a time when for the moment she can think of nothing she has not had. All flowers seem ordinary, all food wearisome. It is for such a day as this that this little book has been prepared. Not that new dishes are offered in a long, fascinating series, for all startling novelties or elaborate concoctions have been purposely eschewed: this is not a cook-book; it makes no such ambitious claim; the possession of a good cook-book, a supply of cooking utensils, a few canned goods and flavouring extracts, and access to a market of ordinary capacities, have all been taken for granted. But the ideas are intended to be practical, the food given in season and within reasonable price, and the recipes, whether given, as is sometimes the case, or merely alluded to as easily to be found, are all sufficiently simple to be undertaken by a very ordinary and inexperienced cook.
It is assumed that all hostesses are in possession of that priceless commodity which our grandmothers called "faculty," that common-sense which more than anything else helps one over domestic boulders; this will suggest that if whitebait is not to be had, canned salmon is quite within reach, and from that useful fish a toothsome dish may easily be prepared. If pim-olas are an unheard-of relish, home-made pickles are by no means to be despised. If ice-cream in rose forms is entirely out of the question, raspberry ice made from one's own preserves or from the fresh fruit in the garden is fully as delicious. To assist one who is willing to take the second choice if she cannot have the first, a substitute has been offered for any course which it is suspected may prove difficult to procure in different parts of the country; an intelligent hostess will easily be able to think of one that is even better than the one named.