This wonderful book by Charlotte Mason goes above and beyond where the typical cookbook stops. She discusses menu options ranging from family suppers to banquet courses featuring nearly twenty dishes. There are numerous recipes for fine meats, she offers insight into making sauces, and even includes a lengthy discourse on spices and seasoning. This book also includes recipes for puddings, sweet pies, tarts, pancakes, and syllabubs! It is a must have for your historic cookbook library.