Summary
An every-day book for American housekeepers, giving the most acceptable etiquette of American hospitality, and comprehensive and minute directions for marketing, carving, and general table=service; together with suggestions for the diet of children and the sick.
By
Miss Juliet Corson,
Author of ‘The Cooking-School Tet-Book and Housekeeper’s Guide,” “The Cooking Manual, “Meals for the Million,” “Fifteen and Twenty-Five Cent Dinners,” “Diet for Invalids and Children,” “The Workingman’s Dietary,” “Local American Cookery,” “The Baltimore Cooking Recipes,” Etc.
New York:
Dodd, Mead, and Company
