02145cam a22003253u 4500 51197 UtSlPG 20260610134158.0 m cr n 260607r2016||||utu|||||o|||||||||||||| d 08023674 UtSlPG en iso639-1 TX Herrick, Christine Terhune, 1859-1944 What to Eat, How to Serve it Salt Lake City, UT : Project Gutenberg, 2016 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Release date is 2016-02-13 Produced by David Edwards, Christian Boissonnas and the Online Distributed Proofreading Team at http://www.pgdp.net "What to Eat, How to Serve it" by Christine Terhune Herrick is a practical guidebook on culinary and dining etiquette written in the late 19th century. The book focuses on meal planning and serving techniques tailored for various occasions and seasons, emphasizing the importance of a well-prepared home dining experience. It offers detailed insights into creating inviting dining spaces and thoughtfully presenting meals, making it a valuable resource for homemakers of the time. The opening of the book sets the stage by discussing the dining room's significance as a central gathering space for families during meals. Herrick elaborates on the ideal characteristics of a pleasant dining area, contrasting the drawbacks of basement dining rooms with the advantages of upper-floor spaces that are cheerier and healthier. She provides suggestions for improving existing dining rooms, including recommendations for decor, furniture, and lighting. The content appeals to readers interested in household management, offering practical advice aimed at enhancing the overall dining experience for families. (This is an automatically generated summary.) Original publication data not identified Cooking Menus https://www.gutenberg.org/ebooks/51197 92035 92035