Preface
1 The Dining-Room
2 How to Lay the Dinner-Table
3 Hints and Suggestions in Floral Table Decorations
4 General Rules to be Observed Before and While Waiting at Table
5 Order in Which the Guests Should be Served at Table
6 The Denominations of the French Dishes and Their Origin
7 The Art of Composing a Menu
8 Breakfast
9 Luncheon
10 Tea
11 Dinner
12 Supper
13 Ancient and Modern Banquets
14 The Lord Mayor’s Banquet
15 Wedding Luncheons
16 Wedding Receptions
17 Ball Suppers
18 Garden-Parties
19 Picnics and Al-Fresco Luncheons
20 Table Manners and Food of the Nations
21 Remarkable Tables and Freak Dinners Given by Wealthy People
22 The Art of Carving
23 When Food is in Season
24 Bottling, the Care of Wines and the Cellar
25 The Correct Temperature and Order in which Wines Should be Served
at Table
26 The Uncorking, Decanting and Serving of Wines
27 Employer and Employee
28 The Butler and the Efficient Modern Waiter
29 The Maître d’Hôtel
30 The Pourboire or ‘Tipping’ System