This is subtitled ""A Hostess Handbook with Fruit and Flower Arrangements, Menus, and Recipes"" which defines the contents. While the author is very flower show contest oriented, she still is concerned With the average hostess who wants to set a beautiful table and serve appropriate, original and thoughtful meals. Principles of design are important (line, color, texture, flowers and containers) and there is preliminary advice on dinnerware and utensils. The menus are scaled to average budgets; the parties are rarely larger than eight (for a sitdown meal) and the courses held to three or at most four. Half the text of the book deals with menus and foods and special diets are included. A reasonable combination of the practical and the aesthetic.