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How to Prepare and Serve a Meal; and Interior Decoration

By Lillian B. Lansdown
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Book Description
Table of Contents
  • HOW TO PREPARE AND SERVE A MEAL AND INTERIOR DECORATION
    • CONTENTS
    • HOW TO PREPARE AND SERVE A MEAL
      • I. BEFORE THE MEAL IS SERVED
      • II. ENTER THE WAITRESS
      • III. BREAKFAST
      • IV. LUNCHEONS
      • V. THE INFORMAL (HOME) DINNER
      • VI. THE FORMAL DINNER
      • VII. AFTERNOON TEAS
      • VIII. SUPPERS
      • IX. OUTSIDE THE EIGHTEENTH AMENDMENT
      • X. CARVING HINTS
      • XI. PLANNING A MENU
      • XII. MENUS FOR A THANKSGIVING, A CHRISTMAS AND A LENTEN DINNER
    • INTERIOR DECORATION
      • I. LINES AND CURVES
      • II. FORM, COLOR AND PROPORTION
      • III. INDIVIDUAL ROOMS OF THE HOUSE
      • IV. LIVING-ROOM, DRAWING-ROOM AND LIBRARY
      • V. BED ROOM, NURSERY AND PLAY ROOM
      • VI. SOME HINTS ANENT PERIOD FURNITURE
    • CHAPTER I: BEFORE THE MEAL IS SERVED
      • IN THE BUTLER’S PANTRY
      • BEFORE ANYTHING EDIBLE COMES TO THE TABLE
      • NAPKINS, SILVER, CHINA AND GLASS
      • DESIRABLE IMPROVEMENTS
  • CHAPTER II: ENTER THE WAITRESS
    • THE MAID AT THE TABLE
    • CHAPTER III: BREAKFAST
      • BREAKFAST FRUIT
      • CEREALS
      • TOAST
      • BACON
      • EGGS
      • COFFEE
      • FOR THE CHILDREN
    • CHAPTER IV: LUNCHEONS
      • THE INFORMAL LUNCHEON
      • THE FORMAL LUNCHEON
      • THE FORMAL LUNCHEON MENU
    • CHAPTER V: THE INFORMAL (HOME) DINNER
      • TWELVE MENUS FOR GOOD FAMILY DINNERS
    • CHAPTER VI: THE FORMAL DINNER
      • THE WHAT’S WHAT OF A FORMAL DINNER
      • THE COURSES
      • A GOOD FRUIT COCKTAIL RECIPE
      • THREE FORMAL DINNER MENUS
    • CHAPTER VII: AFTERNOON TEAS
      • THE INFORMAL TEA
      • THE FORMAL TEA
    • CHAPTER VIII: SUPPERS
      • THE LATE SUPPER
    • CHAPTER IX: OUTSIDE THE EIGHTEENTH AMENDMENT
      • SHERRY OR MADEIRA
      • SAUTERNE OR RHINE WINE
      • CLARET
      • CHAMPAGNE, BURGUNDY OR PORT
      • CORDIALS AND LIQUEURS
    • CHAPTER X: CARVING HINTS
    • CHAPTER XI: PLANNING A MENU
      • SOUP
      • HORS D’OEVRES
      • FISH
      • ENTREES
      • SALADS
      • DESSERTS
      • THE ROASTS
    • CHAPTER XII: MENUS FOR A THANKSGIVING—A CHRISTMAS AND A LENTEN DINNER
      • THANKSGIVING DINNER
      • CHRISTMAS DINNER
      • LENTEN DINNER
  • INTERIOR DECORATION
    • CHAPTER I: LINES AND CURVES
      • CURVED LINES
      • BROKEN LINES
      • VERTICAL LINES
    • CHAPTER II: FORM, COLOR AND PROPORTION
      • OBLONG
      • THE SQUARE
      • THE TRIANGLE
      • CURVED FORMS
      • COLOR
      • PROPORTION
    • CHAPTER III: INDIVIDUAL ROOMS OF THE HOUSE
      • THE DINING ROOM AND “WORK ROOMS”
      • WORKING ROOMS VERSUS LIVING ROOMS
    • CHAPTER IV: LIVING ROOM, DRAWING ROOM AND LIBRARY
    • CHAPTER V: BED ROOM, NURSERY AND PLAY ROOM
      • NURSERY AND PLAY ROOM
    • CHAPTER VI: SOME HINTS ANENT PERIOD FURNITURE
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