Salads, Sandwiches and Chafing-Dish Dainties / With Fifty Illustrations of Original Dishes

A practical culinary manual divided into three parts—salads, sandwiches, and chafing-dish dainties—offers foundational techniques, dressings, and dozens of illustrated recipes for light, attractive fare. It explains salad principles, mayonnaise and French dressings, garnishing, blanching, and the preparation and use of aspic and flavored vinegars. The sandwich section covers suitable breads, fillings, and accompaniments with suggestions for serving and beverages. The chafing-dish portion describes equipment, sauces, reheating methods, and recipes for seafood, cheese, eggs, and vegetarian dishes. Practical tips on measurements, ingredient preparation, menu arrangement, and decorative presentation accompany step-by-step recipes to help cooks produce wholesome, attractive dishes for teas and small gatherings.