Chapter XXXVI: Part I

Dinner-giving and the etiquette of dinners, 1.

Manner of serving dinners, 10.

Laying the table, 13.

Table decoration, 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.

Mushrooms, 45, 314.

Menus. "Al Fresco" dinner, 23.
" Luncheon, 31.
" Economical living, 47, 252.

Wastefulness, 50.

How to utilize what some cooks throw away, 51.
Bread, 51.
Fat, 51.
Bones, 51.
Tough pieces, 52.
Small pieces, 52.
Cold meats, 52.
Eggs, 52.
General odds and ends, 53.
Cereals, 53.
Vegetables, 53.
Sour milk, 54.
Fruits, 54.
Cheese, 54.

Emergencies, 55.

_Things to Remember._

Items about
Eggs, 58.
Milk, 58.
Butter, 58.
Crumbs, 58.
Meats, 59.
Drippings, 59.
Onion juice, 59.
Chopping suet, 59.
" almonds, 59.
Mixing liquids and solids together, 59.
Gelatine, 60.
Molds, 60.
Strainers, 60.
To keep dishes warm, 60.
Flavoring, 60.
Raisins, 60.
Baking, 60.
Utensils, care of, 61.
" cleaning, 61.
Tins, sieves, woodenware, 62.
Tins, arrangement of, 62.
Supply closet, 62.
Refrigerator, 62.
Coal and range, 63.
Ovens, 63.