Contemporary Table Settings: A Hostess Handbook with Fruit and Flower Arrangements, Menus, and Recipes |
Contents
Foreword by the author | 13 |
Selection of Dinnerware | 49 |
Things to Know Before Buying Dinnerware | 65 |
Copyright | |
11 other sections not shown
Common terms and phrases
½ cup ½ pound ½ teaspoon almonds Bake in preheated BARBECUE bay leaf Beat egg beautiful beverage glasses black pepper Blend bouillon cubes bowl bread crumbs brown sugar buffet cake casserole celery cheese chicken chopped onions chopped parsley coffee color cooked cornstarch cubes cup chopped cup diced cup lemon juice cup milk cup sugar cup water cups flour decoration dinner dinnerware dish egg whites egg yolks Figure flower arrangement foliage fresh fruits garlic powder Garnish gelatin grated green peppers heat lemon juice lime luncheon margarine meat melted margarine minutes mixture mushrooms noodles open roasting orange paprika parsley pepper to taste Place plate potatoes pottery refrigerate rice roasting salad Salt and pepper salt-free saucepan Sauté serving sherry shrimp soup sour cream soy sauce spoon stems stirring constantly sweet onions table cover table setting tablespoon sugar tablespoons tablespoons margarine teaspoon pepper texture tomatoes vinegar wine