appetizing salads that they can be grasped by even a novice, and
sandwiches of numerous varieties, from those appropriate for afternoon
teas to those suitable for the main dish in the meal, are so treated
that they appear to rise above the ordinary place usually accorded them.
One need never hesitate to prepare a menu for an afternoon or evening
social affair or the salad course in a luncheon or dinner after a study
of this part of the volume.

A glance through _Cold and Frozen Desserts_ will convince one very
quickly that a large number of the desserts that complete our meals are
served cold. The mere mention of custards, gelatine desserts, and such
frozen mixtures as ice creams, ices, frappes, sherbets, mousses,
parfaits, and biscuits, all of which are explained here, is sufficient
to indicate that this is an extremely delightful part of the subject of
cookery. Entertaining takes on a new and simplified meaning when one
knows how to make and serve such dishes.

To be able to make cakes and puddings well is one of the ambitions of
the modern housewife, and she has an opportunity to realize it in a
study of _Cakes, Cookies, and Puddings_, Parts 1 and 2. Sweet food in
excess is undesirable, but in a moderate quantity it is required in each
person's diet and may be obtained in this form without harm if it is
properly prepared.

The two classes of cakes--butter and sponge--are treated in detail both
as to the methods of making and the required ingredients, and numerous
recipes are given which will enable the housewife to provide both plain
and fancy cakes for ordinary and special occasions. Puddings that are
prepared by boiling, steaming, and baking, and the sauces that make them
appetizing, receive a goodly share of attention.