A book for the carriage trade (in full recognition that even the carriage trade may be servantless today- or dependent on part-time help). But it is hard to imagine entertaining on the scale that is indicated here (a dinner for eight is a very very small party- while several hundred can be handled with proper management) without adequate help in both kitchen and service. Granted this, and the comparable size of the food budget for party foods, here is probably the best book of its kind to be done. The arrangement is by menus for different types of parties:- buffet, seated dinner parties, luncheons, cooktails, eleven-thirty supper, week-ends with six resident guests, a hostess cook- and a succession of parties. Items starred on the menus (and appetizing they are) are followed by recipes. Because of this arrangement the double indexing is a vital factor. There is a regular alphabetical index, and then an index under categories, with specific indication about quantity served with each entry. While this book is designed by its editors for home entertaining, it could well be used for organization planning (clubs, church affairs, etc.).