For Luncheon and Supper Guests

For Luncheon and Supper Guests by Alice Bradley unlocks the lost art of simple, stylish entertaining with practical flair and more than a century-old charm. A Non-fiction, Cookery classic from the 1920s, Bradley’s collection presents ten carefully arranged menus and over one hundred recipes crafted for company luncheons, Sunday night suppers, afternoon parties, automobile picnics, tea rooms, and motor inns. Bradley, principal of Miss Farmer’s School of Cookery, favors sensible, modern hosting: a hot dish, a salad, a biscuit or sandwich, a dessert and a beverage—plus optional first courses and relishes. The book offers helpful chapters on preliminary preparations, cooking at the table with chafing dishes and electric grills, sandwich and biscuit care, and meal planning for small-scale commercial service. Read against the backdrop of 1923 domestic life, it reflects the rise of automobiles, tea rooms, and electric appliances that reshaped entertaining. Ideal for home cooks, vintage-food enthusiasts, culinary historians, and anyone who enjoys practical, period recipes, this audiobook is a delightful guide to hosting with economy, elegance, and a distinctly early-20th-century sensibility.