The Art of Cooking and Serving

By Sarah Field Splint (1931)

[FROM SUMMARIES] The Art of Cooking and Serving by Sarah Field Splint (published in 1926 by Procter & Gamble) is a classic 252-page homemaking guide. It features 549 tested recipes, meal planning, nutritional facts, and detailed instructions on both formal and informal table service and dining etiquette. 

[FROM CHAPTER ONE] Table service in the serventless household: Three things a meal must be when you are your own cook and waitress: it must be nourishing, it must be reasonably easy to prepare and it must give your family pleasure int the way it is served.

Since well-bred people avoid display, especially display that is out of keeping with their means, the mistress of the servantless house does not attempt the formalities of table service observed by the Richest-Family-in-Town. The old proverb that advises us to bite off only as much as we can chew applies very aptly to serving. It is a sign of good taste to do only as much as we can do well, and to leave the extreme expressions of style to those who have money and servants to carry them out. 

[FROM BOOKLADY COOKS] Because we love menus so much -- here is one for spring/summer and one from fall/winter:

Spring/Summer Menu
BREAKFAST
Shredded Wheat
Crisp Bacon        Toast
Coffee

LUNCHEON
Jellied Tuna Fish
Cheese Biscuit        Potato Chips
Fruit Salad, Pineapple Dressing
Tea        Milk

DINNER
Minced Lamb in Casserole
Radishes    Steamed Brown Rice
String Beans
Romaine Salad, Taragon Dressing
Baked Custard, Caramel Sauce

Autumn/Winter Menu
BREAKFAST
Baked Apples
Cream of Wheat
Shirred Eggs        Plain Muffins
Coffee    Cocoa

LUNCHEON
Cream of Tomato Soup
Macaroni and Cheese    Fruit Salad, Pineapple Dressing
Tea        Milk

DINNER
Shepherd's Pie
Steamed Carrots        Spinach Salad, French Dressing
Clover Leaf Rolls
Spanish Cream        Coffee

VINTAGE HARDCOVER - GOOD CONDITION - SPLIT BETWEEN FRONT COVER AND FLY LEAF