Throwing a party is easy with this cookbook of recipes for delicious and elegant hors d'oeuvres and desserts. From shrimp cocktail to petits fours, this classic guide has everything you need to make your next gathering a success. First published in 1906, it also includes advice on menu planning, serving etiquette, and table decoration. This work has been selected by scholars as being culturally important, and is part of the knowledge base...