| PAGE | | Our American Resources and Foreign Allies | 13 | | The Hostess | 22 | | Breakfast | 35 | | The Lunch | 49 | | Afternoon Tea | 59 | | The Intellectual Components of a Dinner | 68 | | Conscientious Diners | 79 | | Various Modes of Gastronomical Gratification | 94 | | Soups | 105 | | Fish | 113 | | Salad | 124 | | Desserts | 134 | | German Eating and Drinking | 143 | | The Influence of Good Cheer on Authors and Geniuses | 152 | | Bonbons | 162 | | Famous Menus and Receipts | 176 | | Cookeries and Wines of Southern Europe | 185 | | Some Oddities in the Art of Entertaining | 197 | | The Servant Question | 206 | | Something About Cooks | 221 | | Furnishing a Country House | 233 | | Entertaining in a Country House | 241 | | A Picnic | 253 | | Pastimes of Ladies | 260 | | Private Theatricals | 271 | | Hunting and Shooting | 280 | | Golf | 288 | | Games | 299 | | Archery | 313 | | The Season—Balls and Receptions | 321 | | Weddings | 331 | | How Royalty Entertains | 340 | | Entertaining at Easter | 353 | | How to Entertain Children | 361 | | Christmas and Children | 371 | | Certain Practical Suggestions | 381 | | The Comparative Merits of American and Foreign Modes of Entertaining | 389 | THE ART OF ENTERTAINING.
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