Salads and Desserts
Their Place in the Menu—Materials Used—Methods of Preparation—Garnishing and Serving [247]
CHAPTER XVI
Preparation of Meals and Table Service
Preparing a Meal on Time—Serving and Garnishing Dishes—Table Equipment—Setting the Table—Duties of the Waitress [265]
CHAPTER XVII
The Cost and the Purchase of Food
Permanent and Variable Factors affecting the Price of Food—What is Cheap Food—Cost and Nutritive Value—Adulterations, Misbranding, and Preservatives—The Pure Food Laws—What to select and avoid in Shops and Markets [278]
CHAPTER XVIII
Menus and Dietaries