Breakfast, Luncheon and Tea

This book also begins with a very personalized Familiar Talk, but here this breezy, chatty talk is continued throughout the volume. Each chapter starts with a chat, and many of the recipes are annotated with further commentary.

Some of the recipes are similar to those in her earlier book, but there are many new ones: Salmon Cutlets en Papillote, Ollapodrida of Lamb, Quenelles, Narcissus Blanc-mange, and An Ambushed Trifle. There are chapters on: Pâtes, Croquettes, Various Cheese Preparations, and Fritters. The discussion of Tea service is most interesting as is a chapter entitled What I Know About Egg-Beaters.

This is a most interesting volume for less formal entertaining. Although it was not as popular as her Common Sense, it had a number of printings and was in-print until about 1900.