Twenty-four Little French Dinners and How to Cook and Serve Them

Twenty-four Little French Dinners and How to Cook and Serve Them is by Cora Moore. The preface says the Little Dinners of Paris are world-famous, and that to Parisien and visitor alike they are accounted among the uniquely characteristic features of the city's routine life.

The text says that, with prices as they are, the American housewife cannot afford to use butter and eggs and flour with the prodigality that was a habit with her mother. The text says the average American woman does not look beyond her own kitchen and her own traditional row of spice boxes for her flavorings. A recipe headed Rissolettes de Bœuf mixes four cups of finely minced beef with one cup of breadcrumbs, adding one boiled onion, a little essence of anchovies, salt, pepper and a raw egg, and says to make it into balls, roll in breadcrumbs and fry slowly. The text says there are two classes of fish: those which have dark flesh or flesh with a pinkish tone which is streaked with fat, and those which have white, firm flesh and are the more digestible.