THOUGHTS FOR FESTIVE FOODS

The anonymous authors of Thoughts for Food (1938), More Thoughts, and still more Thoughts for Buffets have provided their most opulent menu cook book which is again in the ""tradition of fine dining."" The occasions for which these menus are designed range from the highest holidays, national or religious (Easter or Passover), to nuptial festivities, christenings, special events of all kinds for all ages down. As expected, these dishes are not only elegant in tone but are often expensive to prepare and assume that the lady of the house is not sluggish in the kitchen. Opening and closing chapters give general advice, facilitating preparation, substitution, notes on service, glossary of terms, etc. There are ""family fare"" meals which are somewhat simpler but still more original than what you have presumably been serving. (Literary note: The Book Review Luncheon includes Crabmeat Tomato Roses.) A cordon bleu quality throughout.