THE ANTOINETTE POPE SCHOOL COOKBOOK
By
From Chicago's eighteen-year old Antoinette Pope School of Fancy Cookery, this collection of recipes which are designed to please the eye as well as the palate. Categorically arranged, the coverage includes hors d'oeuvres, soups, meats and poultry, sea food, vegetables, sauces, rolls and hotbreads, cakes and pastries, with special sections on French and Italian dishes, smorgasbord, teas, etc. Details of decoration and service add to the visual niceties of this volume which has a good many simpler, basic recipes as well as specialties for special occasions.