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Dinners and Luncheons Novel Suggestions for Social Occasions   By:

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Dinners and Luncheons

Dinners and Luncheons


Compiled by PAUL PIERCE

Editor and Publisher of What To Eat , the National Food Magazine. Superintendent of Food Exhibits at the St. Louis World's Fair. Honorary Commissioner of Foods at the Jamestown Exposition.


Copyrighted 1907 by PAUL PIERCE.

Respectfully dedicated to the overworked, perturbed American hostess in the sincere hope that the suggestions herein may lighten her perplexities and transform her work of entertaining from a task of dread to one of delight.

This little book is the first of a series containing suggestions for entertaining, which will give the hostess novel and practical ideas on the manner of preparing and conducting various social affairs. There is also another volume on Parties and Entertainments, one on Suppers, and another on Breakfasts and Teas and a fifth on Weddings and Wedding Celebrations. These volumes, it should be remembered, have been compiled by the publisher of What To Eat, The National Food Magazine, America's leading publication upon entertainments, dinners, menus, recipes and the other subjects of importance to the hostess.

With the exercise of a little ingenuity and originality, the directions may be varied added to or altered to suit all needs. This first book is designed especially to describe those dinners and luncheons which, while complete in themselves, also afford the best suggestions for others.



CHAPTER I. Dinner Giving for the Convenience of Busy Housewives Upon the Serving of Wines.

CHAPTER II. How to Send the Invitation How to Serve in Proper Form Dinners and Luncheons With Menus and Recipes The Invitation Dinner Menus Simple Menu More Elaborate Menu A Full Course Dinner The Ease of a Course Dinner A Fine Menu A Mid Summer Dinner Luncheon Menus Simple Luncheon More Elaborate Luncheon A Berry Luncheon Mid Summer Luncheon A Rural Luncheon Buffet Luncheon for Sixty.

CHAPTER III. Dinners and Entertainments for Patriotic, Holiday and Special Occasions Valentine Luncheon A Lincoln Dinner For St. Patrick's Day Attractive Easter Luncheon Cap and Bells Luncheon for April First Decoration Day Luncheon For a Hallowe'en Dinner A Fourth of July Dinner A Luncheon for Thanksgiving Thanksgiving Dinner A Christmas Dinner An unusually Original Dinner A Spring Dinner College Dinners.

CHAPTER IV. "Ice Breakers," Suggestions for Dinner, Menu and Place Cards, Table Stories, Toasts, Table Decorations.

CHAPTER V. Helps Over Hard Places Hints to the Hostess Don'ts for the Table The Emergency Mistress Passing the Loving Cup.



Three things are required to give an enjoyable dinner party; good taste, good judgment and an intuitive sense of harmony. Good taste suggests the proper thing in table dressing, in menu cards, in viands and beverages. Good judgment dictates the fortunate time, the appropriate guests, the seasonable dishes and topics; and last, a sense of harmony is the quality that throws a glamour over all, combining pleasant parts in one symmetrical whole, making a picture "distinct like the billows, but one like the sea." This sense of harmony never yokes uncongenial persons at table, except through unavoidable necessity. It is on the alert to suggest congenial topics and deftly turn the conversation away from disputed or disagreeable ones. It will often succeed in putting a garrulous and self assertive man who likes to talk all the time, beside a mild and inoffensive woman who is content if she has naught to do but listen and eat. It will swell the heart of a silent man with gratitude by reversing this action and placing beside him a woman who chatters like a magpie. It will often turn the stupid guest, who for various reasons will, in spite of all, occasionally appear at the best of tables, over to an intimate friend to whom a sacrifice for the sake of the host or hostess is a pleasure thus saving the formal guest and maintaining the reputation of the household for excellent management... Continue reading book >>

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