After 18 years as managers of their own cooking school in Chicago; been helping homemakers learn to prepare attractive, delicious food and to serve it properly, Antoinette and Francois Pope, are making available the recipes for their famous specialty dishes available to the general public.

You'll find reliable old stand-bys on hand, and in addition, a selective garnering of unusual and delicious recipes complete with special Pope suggestions for garnishing and serving. They are just the thing when you're looking for "something different" to tempt a jaded palate.

Both Antoinette and Francois Pope come from families that boast of professional cooks; both have a natural love of fine foods, and a wide acquaintance with outstanding chefs here and abroad. This is reflected in their cookbook which includes sections on French and Italian dishes, French pastries, Cantonese cookery, smorgasbord spreads, appetizers, molded salads, yeast and quick breads, professional cake decorating, tea party suggestions, and carving fruits and vegetables for decorative purposes.

Special care is taken with the directions to make them foolproof. Not only the correct measurements for the individual ingredients are given, but their proper consistency and descriptions of how they should look and feel at various stages of mixing.

Try dishes like shrimp de jonghe, flavored with sherry and garlic and sprinkled with Parmesan, cleat bouillon with petits quenelles (tiny meat balls), Cuban rum pie, ice cream fruit mold, and the Cantonese dish, lobster almondine.