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.

All the other volumes will be found most helpful to the man or woman who entertains on a large or small scale.