PREFACE
CHAPTER I
PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS
CHAPTER II
STANDARDS FOR JUDGING MEALS
CHAPTER III
TYPES OF MENUS
CHAPTER IV
SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING
CHAPTER V
FORMS
CHAPTER VI
RECIPES
CHAPTER VII
TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES
