This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Find recipes and directions for making the dishes for this luncheon. Think out and write down directions and an "order of work" for preparing this luncheon. After trying these plans, see if you can improve on them. With the aid of Chapter V (Food In Its Relation To Life. Section 1. Body Stuffs And Food Stuffs) write out other menus and plan how to prepare them.
For further development of topics treated in this section see: -
Bevier and Van Meter : Selection and preparation of food.
Child : The efficient kitchen.