A practical, economy-minded collection of tested recipes and kitchen techniques compiled by an experienced caterer and arranged like a bill of fare into sections on oysters, soups, fish, boiling, entrées and vegetable entrées, roasting, salads, cakes, vegetables, preserving, mixed drinks, banquet service, menus, table etiquette, and an index. Individual receipts give clear, step-by-step preparations with seasoning and serving suggestions suitable for both household and large-scale catering. Prefatory notes and short essays stress digestion-conscious cooking, cost-saving substitutions, and reliability of methods. Menu examples and service guidance assist in planning complete meals and formal entertainments.