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The Project Gutenberg EBook of Suppers, by Paul Pierce This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: Suppers Novel Suggestions for Social Occasions Author: Paul Pierce Release Date: September 26, 2010 [EBook #33975] Language: English Character set encoding: ASCII *** START OF THIS PROJECT GUTENBERG EBOOK SUPPERS *** Produced by Annie McGuire. This book was produced from scanned images of public domain material from the Google Print archive. Suppers NOVEL SUGGESTIONS FOR SOCIAL OCCASIONS Compiled by PAUL PIERCE Editor and Publisher of _What to Eat_, the National Food Magazine, Superintendent of Food Exhibits at the St. Louis Worlds's Fair, Honorary Commissioner of Foods at the Jamestown Exposition. CHICAGO BREWER, BARSE & CO. Copyright 1907 by PAUL PIERCE TO THE ARISTOCRACY OF AMERICA. To that much abused, but very eminent class, the society women of America, this book is dedicated. It is with a realization that they constitute the better half of the best aristocracy in the world--probably the only real aristocracy of the present day. It is an aristocracy of real merit, entree to which is attained by achievement, not by mere inheritance. No titles are inherited there; they are bought with effort and accomplishments. It is an aristocracy of the fittest, not of chance birth. Out of the competition is growing a higher and higher standard for each succeeding generation, and hence it is an aristocracy of ascent and not of descent. Suppers are the favorite social function of the American aristocrats. Hence it is with the highest esteem of their station, and the honor they reflect on the nation that this humble volume is recommended to their especial protection and favor. PUBLISHER'S ANNOUNCEMENT. 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 reveal
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