SCALLOPED DISHES, MEAT PIES, ENTRÉES, ETC. 41
SALADS 42
VEGETABLES 42
SOUPS 43
TEA AND COFFEE 43
PIES 44
PUDDINGS 45
MOULDS OF PUDDING, CREAMS, CHARLOTTE RUSSE, ICE-CREAM, ETC. 45
FRUIT AND NUTS 46
THE THICKNESS OF SLICES 47
UTENSILS FOR CARVING AND SERVING 48
LAST BUT NOT LEAST 52




CARVING AND SERVING.




GENERAL DIRECTIONS.


"Do you teach your pupils how to carve?"

"Please give us a lecture on carving; my husband says he will come if
you will."

I have been so frequently addressed in this way that I have decided to