Part 2

THE HOSTESS 22

BREAKFAST 35

THE LUNCH 49

AFTERNOON TEA 59

THE INTELLECTUAL COMPONENTS OF A DINNER 68

CONSCIENTIOUS DINERS 79

VARIOUS MODES OF GASTRONOMICAL GRATIFICATION 94

SOUPS 105

FISH 113

SALAD 124

DESSERTS 134

GERMAN EATING AND DRINKING 143

THE INFLUENCE OF GOOD CHEER ON AUTHORS AND GENIUSES 152

BONBONS 162

FAMOUS MENUS AND RECEIPTS 176

COOKERIES AND WINES OF SOUTHERN EUROPE 185

SOME ODDITIES IN THE ART OF ENTERTAINING 197

THE SERVANT QUESTION 206

SOMETHING ABOUT COOKS 221

FURNISHING A COUNTRY HOUSE 233

ENTERTAINING IN A COUNTRY HOUSE 241

A PICNIC 253

PASTIMES OF LADIES 260

PRIVATE THEATRICALS 271

HUNTING AND SHOOTING 280

GOLF 288

GAMES 299

ARCHERY 313