Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

The crumbs were used for various purposes, but the largest part went into pork sausage and fricadelles for the help. We had nearly two hundred colored help, and pork sausage was one of the favorite dishes. The fresh pork was bought in the shape of whole pigs from the farmers. This chef kqew how to use it to the best advantage, and every particle of it was used. When one realizes that good ordinary pork sausage contains about fifty per cent, of soaked bread crumbs or cracker meal, one would think it would pay to make the sausage in the hotel, instead of paying the butcher for stale bread. In comparison with other chefs we had there other seasons, this chef saved in my department about one barrel of flour every week, and incidentally the work of making it into bread, not to speak of the other ingredients which go into good bread, besides saving money to the hotel otherwise. One other cause which tends to a waste of bread is the idea that bread is an article of little value, because there are very few hotel men who know how much each loaf of bread costs them to produce. This idea is shared by the employes. I have often heard the remark, ' ' O, bread is cheap, the loss don't amount to much." This is especially so where the bread is baked in the hotel. In places where it is bought from the baker, it is more closely looked after, because the value of each loaf is known and charged to the department it is used in. CATERERS' PRICE LIST. ICE CREAMS. 60c PER QUART, ONE QUART TO SERVE SIX PERSONS. Vanilla Strawberry New York Raspberry Harlequin 75c PER QUART, Nougat Pistachio Tortoni Peach Banana Pineapple Apricot Neapolitan Chocolate Bisque Lemon Orange Caramel ONE QUART TO SERVE SIX PERSONS. Hazelnut Walnut Hickory Pecan nut French Sultana $1.00 PER QUART. Bisque of almonds. Vanilla with brandy cherries. Vanilla with preserved figs. Vanilla with French fruit. Charlotte panache in melon mold. Vanilla with preserved strawberries. Vanilla with peaches. WATER ICES 60c PER QUART, ONE QUART TO SERVE SIX PERSONS. Lemon Raspberry Peach Orange Grape Cherry Strawberry Catawba Currant Apricot Pineapple SHERBETS. 60c PER QUART, ONE QUART TO SERVE SIX PERSONS. Pineapple Lemon Strawberry Cherry Orange Raspberry Apple Sherry Catawba Pear Rose Grape FROZEN PUNCHES. $1.00 PER QUART. Roman Champagne Imperial Victoria Cardinal American Kirschwasser Curacao Benedictine Siberian Yvette Royal Bonanza Favorite Prince of Wales FROZEN PUDDINGS. Nesselrode, with sauce, $1.25; without sauce, $1.00 Plum, " " $1.25; ■' " *i.oo Columbia, " " $1.25; " " $1.00 Diplomat Iced Pudding, $1.25. Manhattan Iced Pudding, $1.23. BISQUIT GLACES IN QUARTS TO SERVE SIX PERSONS. Strawberry, Raspberry, Vanilla or Chocolate, 60 cents per quart. Walnut, Almond, Macaroon, Pistachio, Marron, Rum, Maraschino or Coffee, 75 cents per quart. Individual glaces in paper cases, $2.50 perdoz. Tutti-Fruiti glace, Waldorf glace, Martin glace. Souffle glace, Tortoni glace, in fancy cases, from $3.00 to $3.00 per dozen. , Bavarian Creams in fancy forms, Ji per dozen. CHARLOTTE RUSSE. Glass bowl, plain, 30 cents per quart. Glass bowl, decorated, 75 cents per quart. In plain paper cases, individual, 30 cts. per doz. In fancy paper cases, individual. $2. 00 per doz. In wafer cases, - - - $1.30 per doz. Plain whipped cream, per quart, 30 cents. SPECIALTIES. Fruit Salad in Orange Baskets, $4.00 per doz. Oranges £lled with Punch, $4.00 per doz. Individual Ices and Creams in forms, $2 per doz. Individual Ices and Creams in forms, painted and trimmed, $2.30 to $6.00 per doz..