General structure of the cookbook

SO far I have two potential ways of structuring this cookbook. One is to follow traditional divisions of recipes, the other to follow the menu guidelines in the back of Annie Leetham's cookbook.

The book's guidelines:

Soups: Clear Stock/ White Stock

Fish/ Sauces with fish

Entrees Hot

Entrees Cold

Puddings Hot/ Cold Pudding

Sauces with pudding

Pastry

Dishes with pastry

Jellies

Creams

Savouries Hot

hors d'oeuvres and cold savouries

Cold savouries

This struture is pretty clear but does not include all the recipes in the book.

A more standard structure would have the main headings of starter/main/desert and some additional headings for chutneys and drinks. I can of course squeeze the menu structure into starter, main and desert