The Art of Cooking and Serving by Sarah Field Splint - 1931 Edition new york entertains the junior league of the city of new york 1974 first edition 2) along the bottom edge

2) along the bottom edge on the front and 3) along the fold line where the front of the jacket meets the interior flap

saucy pastas and provincial-style foods that are a touch too brothy for a plate but too bountiful for a more traditional soup bowl

This gorgeous trio of tea service pieces was made by the Morimura Brothers of Japan in the early years of the 20th century

heavy-gauge wire handle

The Art of Cooking and Serving by Sarah Field Splint - 1931 Edition new york entertains the junior league of the city of new york 1974 first edition 2) along the bottom edgeThe family dinner should be the clearing house for the best of the day's experiences of each member of the family. Dinner should be a relaxing meal, an end of the day affair to which each person contributes his most cheerful and amusing "yarns." On no account must it be the place where the day's troubles and disappointments are unloaded. A pretty table is the first requirement for a pleasant dinner hour. (an excerpt from page 16) {HISTORY} First