The illustrations will serve as suggestions, and the taste of the cook will lead her to use such other combinations as are suited to her convenience.
CONTENTS
(Pages 1-34)
| Luncheons | Fontage Cups |
| Garnishing and Dishing | Different Ways of Preparing Butter |
| The Pastry-bag | Measures and Terms |
| Order of Courses |
(Pages 35-42)
| Fruits | |
| First Course | Oyster and Clam Cocktails |
| Oysters and Clams on the Half Shell | |
| Canapés |