A reissue, rechecked and reedited, of the book that twenty years ago revolutionized the hors d'oeuvre table and the American institution known as the cocktail party. Today it is still provocative, tempting, a boon to the hostess who needs to change the pattern of her entertaining. The obvious breakdowns are here: old hors d'oeuvre; canapes; sandwiches- the open-faced variety chiefly; hot hors d'oeuvre; accessories for the party; extension to a buffet supper; use of hors d'oeuvre as a first course; stocking the pantry shelf. There are words of advice, the do's and don't's for the hostess, basic recipes, a bit about soft drinks and tea service. All in all a useful adjunct to the cookbook shelf.