A pictorial supplement to a general cookery manual offering illustrated recipes and practical suggestions for midday meals. Dishes are arranged by course with lists to simplify menu selection and detailed receipts ranging from first courses through soups, eggs, fish, entrées, meats, vegetables, desserts, cakes, ices, and breads. Chapters address garnishing, dishing, pastry technique, measures and terms, and service matters such as seating, invitations, dress, and table presentation. Photographs and decorative tips show accessible ways to make food attractive, and an index plus errata improve the book's practicality.