Chapter III: Part I

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DINNER-GIVING AND THE ETIQUETTE OF 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'CLOCK 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 REMEMBER 58
CARE OF UTENSILS 61