000			02205cam a22003253u 4500
001			10582
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040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aBradley, Alice, _d1875-1946
245	1	0	_aFor Luncheon and Supper Guests
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2004
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2004-01-01
508			_aProduced by Andrew Heath, Joshua Hutchinson, and the Online Distributed Proofreading Team.
520			_a"For Luncheon and Supper Guests" by Alice Bradley is a collection of recipes and menus aimed at modern hostesses looking to prepare meals for various social occasions. Written in the early 20th century, specifically in the early 1920s, the book presents practical guidelines for planning meals more efficiently without overwhelming the cook or the guests. It emphasizes simplicity in meal preparation suitable for company luncheons, Sunday night suppers, and other gatherings, while also appealing to those running tea rooms and lunch spots. The book is organized around ten complete menus, each accompanied by a detailed list of recipes and necessary preliminary preparations. From fruit cups and hot ham sandwiches to elegant desserts like cocoa ice cream and orange mousse, the recipes are designed to cater to gatherings of eight and provide a well-rounded dining experience that balances dishes from appetizers to desserts. The inclusion of instructions for advanced preparation and cooking methods like using a chafing dish contributes to an accessible approach for hostesses who wish to impress their guests with delicious, home-cooked meals while minimizing last-minute stress. (This is an automatically generated summary.)
534			_nOriginal publication data not identified
653			_aCooking, American
653			_aMenus
653			_aLuncheons
856	4	0	_uhttps://www.gutenberg.org/ebooks/10582
999			_c52042 _d52042