{"product_id":"the-art-of-cooking-and-serving","title":"The Art of Cooking and Serving","description":"\u003cp\u003eBy Sarah Field Splint (1931)\u003c\/p\u003e\n\u003cp\u003e[FROM SUMMARIES] \u003cem class=\"eujQNb\" data-sfc-root=\"ep\" data-sfc-cb=\"\" data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);'\u003e\u003cspan class=\"yADgie\" data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);'\u003eThe Art of Cooking and Serving\u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\u003c\/em\u003e\u003cspan class=\"yADgie\" data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);'\u003e by Sarah Field Splint (published in 1926 by Procter \u0026amp; Gamble) is \u003c\/span\u003e\u003cmark class=\"HxTRcb\" data-sfc-root=\"ep\" data-wiz-uids=\"MSeho_p\" data-sfc-cb=\"\" data-ved=\"2ahUKEwi-87nT_reVAxUkke4BHd66BJIQuJAPegoIAggACAAICBAB\" data-sfc-inited=\"2\" data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 500; margin: 0px; text-decoration: none; border-bottom: 0px rgb(31, 31, 31);'\u003e\u003c!--qkimaf MSeho_o\/HugV6--\u003e\u003c!--cqw1tb MSeho_o\/HugV6--\u003e\u003cspan class=\"yADgie\" data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 500; margin: 0px; text-decoration: none; border-bottom: 0px rgb(31, 31, 31);'\u003ea classic 252-page homemaking guide\u003c\/span\u003e\u003c!--TgQPHd||[]--\u003e\u003c\/mark\u003e\u003cspan class=\"yADgie\" data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);'\u003e. It features 549 tested recipes, meal planning, nutritional facts, and detailed instructions on both formal and informal table service and dining etiquette\u003c\/span\u003e\u003cspan class=\"yADgie\" data-copy-service-computed-style='font-family: \"Google Sans\", Roboto, Arial, sans-serif; font-size: 16px; font-weight: 400; margin: 0px; text-decoration: none; border-bottom: 0px rgb(10, 10, 10);'\u003e.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e[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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSince 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. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e[FROM BOOKLADY COOKS] Because we love menus so much -- here is one for spring\/summer and one from fall\/winter:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSpring\/Summer Menu\u003c\/strong\u003e\u003cbr\u003eBREAKFAST\u003cbr\u003eShredded Wheat\u003cbr\u003eCrisp Bacon        Toast\u003cbr\u003eCoffee\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eLUNCHEON\u003cbr\u003eJellied Tuna Fish\u003cbr\u003eCheese Biscuit        Potato Chips\u003cbr\u003eFruit Salad, Pineapple Dressing\u003cbr\u003eTea        Milk\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eDINNER\u003cbr\u003eMinced Lamb in Casserole\u003cbr\u003eRadishes    Steamed Brown Rice\u003cbr\u003eString Beans\u003cbr\u003eRomaine Salad, Taragon Dressing\u003cbr\u003eBaked Custard, Caramel Sauce\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eAutumn\/Winter Menu\u003c\/strong\u003e\u003cbr\u003eBREAKFAST\u003cbr\u003eBaked Apples\u003cbr\u003eCream of Wheat\u003cbr\u003eShirred Eggs        Plain Muffins\u003cbr\u003eCoffee    Cocoa\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eLUNCHEON\u003cbr\u003eCream of Tomato Soup\u003cbr\u003eMacaroni and Cheese    Fruit Salad, Pineapple Dressing\u003cbr\u003eTea        Milk\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eDINNER\u003cbr\u003eShepherd's Pie\u003cbr\u003eSteamed Carrots        Spinach Salad, French Dressing\u003cbr\u003eClover Leaf Rolls\u003cbr\u003eSpanish Cream        Coffee\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003eVINTAGE HARDCOVER - GOOD CONDITION - SPLIT BETWEEN FRONT COVER AND FLY LEAF\u003c\/span\u003e\u003c\/p\u003e","brand":"Larmbru","offers":[{"title":"Default Title","offer_id":50379349655745,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0776\/5445\/8561\/files\/rn-image_picker_lib_temp_8e47e9a7-afb9-42b8-b47a-e568c2aa34ac.jpg?v=1783137722","url":"https:\/\/bookladycooks.com\/products\/the-art-of-cooking-and-serving","provider":"Booklady Cooks","version":"1.0","type":"link"}