The Art of Entertaining
M. E. W. (Mary Elizabeth Wilson) Sherwood
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Table of contents
1. Front matter2. PREFACE.3. OUR AMERICAN RESOURCES, AND FOREIGN ALLIES.4. THE HOSTESS.5. BREAKFAST.6. THE LUNCH.7. AFTERNOON TEA.8. THE INTELLECTUAL COMPONENTS OF DINNER.9. CONSCIENTIOUS DINERS.10. VARIOUS MODES OF GASTRONOMIC GRATIFICATION.11. OF SOUPS.12. FISH.13. THE SALAD.14. DESSERTS.15. GERMAN EATING AND DRINKING.16. THE INFLUENCE OF GOOD CHEER ON AUTHORS AND GENIUSES.17. BONBONS.18. FAMOUS MENUS AND RECIPES.19. COOKERY AND WINES OF THE SOUTH OF EUROPE.20. SOME ODDITIES IN THE ART OF ENTERTAINING.21. THE SERVANT QUESTION.22. SOMETHING ABOUT COOKS.23. THE FURNISHING OF A COUNTRY HOUSE.24. ENTERTAINING IN A COUNTRY HOUSE.25. A PICNIC.26. PASTIMES OF LADIES.27. PRIVATE THEATRICALS.28. HUNTING AND SHOOTING.29. THE GAME OF GOLF.30. OF GAMES.31. ARCHERY.32. THE SEASON, BALLS, AND RECEPTIONS.33. WEDDINGS.34. HOW ROYALTY ENTERTAINS.35. ENTERTAINING AT EASTER.36. HOW TO ENTERTAIN CHILDREN.37. CHRISTMAS AND CHILDREN.38. CERTAIN PRACTICAL SUGGESTIONS.39. COMPARATIVE MERITS OF AMERICAN AND FOREIGN MODES OF ENTERTAINING.