“Serving breakfasts, luncheons and dinners, with practice in different styles of table service; soups, entrees, sauces, salads and desserts, with various methods of preparation and garnishings. An opportunity for review of principles learned in Cookery 51-52 is given. One single and one double period per week for the session for non-teaching Seniors.”
— from the Bulletin of the State Normal School, Fredericksburg, Virginia, June, 1917
By University of Mary Washington [No restrictions], via Wikimedia Commons
Eric Robert Nolan, Author 