For Luncheon and Supper Guests

A practical, menu-driven guide for entertaining small groups at luncheons, suppers, teas and picnics, presenting multiple complete menus with market orders, measured recipes and yield guidance (recipes scaled for eight). It emphasizes advance preparation, table-side cooking with chafing dishes or electric appliances, and techniques for sandwiches, biscuits, preserving and packing for automobile picnics. Detailed recipes include fruit cups, hot ham sandwiches, tomato salad with cheese dressing, jellies and cocoa ice cream, alongside notes on substitutions, equipment, timing and simple service to streamline company meals.