So scant is the information regarding suppers that it has been almost impossible for the host or hostess to obtain authentic knowledge regarding these functions excepting through actual experience as a guest, and even then the prevailing ignorance has led to many erroneous conceptions causing deplorable awkwardness.

The publication of this volume was decided upon only after a search of libraries and bookshops everywhere revealed such a woeful dearth of information on suppers and the fact that such information as was obtainable was often misleading and in many cases positively ridiculous.

There is no social function that lends itself so admirably for a high class entertainment as the supper. This volume, therefore, will fill a vacuum in the needs of society; it will supply a long felt want of both men and women, who often, so often, have worried over the proper forms and menus for suppers.

The book is complied by Paul Pierce, publisher of What To Eat, The National Food Magazine, an international authority on all subjects pertaining to dinings and other social functions. Mr. Pierce is the Compiler of "Dinners and Luncheons," "Parties and Entertainments," "Breakfasts and Teas," and "Weddings and Wedding Celebrations," to which "Suppers" is a companion.

Delicious Recipes Include:

Sour Roast Meat Sliced, with Pear Compote

Slices of Venison, with Cranberry Compote

Fillet of Beef with Mushrooms

Orange and Nut Salad

Roasted Quail on Toast

Lemon Jelly with Whipped Cream

Tomatoes Stuffed with Celery, Green Peppers and Cucumbers

Ice Cream in Canteloupes

And Many Many More!