Ranhof&r's Epicurean: The king of cook books is "The Epi-
curean," by Charles Ranhofei-, of Delmonleo's. This book is 1,200
pages, and weighs about ten pounds. It is the most extensive, the
most complete, thei most readable, the most attractive, and the
best all-around cook book that has ever been published. The first
chapter is devoted to table sei-vice, with instruction in menu-
maliing and the care and service of wines, the decoration of the
table, the fixing of the sideboard, complete dining room instruc-
tions for the service of course dinners. French and Kusaian
servico is explained. There are lists of china, glass, and silver, etc. ;
a table of supplies in which tho French and English names are
given, and a market list. Then follows 144 pages of menus for
breakfasts, luncheons, dinners, buffet or standing suppers, colla-
tions, hunting parties, garden parties, dancing parties, Btc. All
dishes in these menus are numbered to conform with recipes for
them in tho body of the book. There is a chapteir on elementary
methods, in which even the drudgery work in the kitchen is ex-
plained, and all the work done by apprenti-ces in the early stages
of hotel kitchen work. The chapter on kitchen utensils is very
full, every utensil iUustrate'd. Then come the recipes: 200 soups,
251 sauces, 133 garnishes, 191 side dishes, 101 shell fish, 218 fish,
165 beef, 165 veal, 75 mutton, 109 lamb, 48 pork, 224 poulti^. 163
game, 198 miscellaneous entrees, 267 salads, 172 vegetables, 100
eggs, 37 failnaceous foods, 233 sweet entrees. 170 caltes, 17
breads, 189 ices and iced drinks, 90 confectionery, and several il-
lustrations of centetrpi^es. There is an exhaustive chapter on
wines, several recipes for mixed drinks, and 64 pages devoted to
a collection of Delmonico menus. The index occupies 44 double-
column pa^es. There ai-e more than 800 illustrations. A most
excellent feature of The Epicurean is that ^ery recipe in it appears
under a good honest English name, alongside of which is the
translation of it into French. It is beautifully botmd in Keratol
Levant grain, embossed In gold. Price $10
The Hotel St Francis Cook Book, by Victor Hirtzler. chef of Hotel
St. Francis, San Francisco. Adapted for hotels, restaurants, clubs,
coffee rooms, families and every place where high-class, wholesome
cuisine is desired. This is the most important culinary book that has
come from any press in the last twenty-five years. Mr. Hirtzler Is
known thruout Europe and America as one of the ablest chefs of the
day. He has made the cuisine of the Hotel St. Francis world-famous.
A feature of the Hotel St. Francis Cook Book that will be appreciatecl
by thousands of hotel people, caterers, families and all interested in
home economics, is the selection and preparation of foods in season;
Uie presentation of breakfast, luncheon and dinner menus for every
day in the year — the selections appropriate, and all dishes actually
prepared and served in the Hotel St. Francis. This feature of the
flook gives a suggestive quality, a reminder attribute, and a knowl-
edge of food economies and food attributes that Is hereby brought
to Hie aid of the proficient and the learner, also enables even the
inexperienced to produce the well-balanced menu. The Hotel St.
Francis Cook Book Is indexed and cross indexed so that every
recipe can be referred to on the instant. Price $5
Page 199
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ranhofer's Epicurean: The king of cook books is "The Epicurean," by Charles Ranhofei-, of Delmonleo's. This book is 1,200 pages, and weighs about ten pounds. It is the most extensive, the most complete, thei most readable, the most attractive, and the best all-around cook book that has ever been published. The first chapter is devoted to table service, with instruction in menumaliing and the care and service of wines, the decoration of the table, the fixing of the sideboard, complete dining room instructions for the service of course dinners. French and Russian servico is explained. There are lists of china, glass, and silver, etc. ; a table of supplies in which tho French and English names are given, and a market list. Then follows 144 pages of menus for breakfasts, luncheons, dinners, buffet or standing suppers, collations, hunting parties, garden parties, dancing parties, Btc. All dishes in these menus are numbered to conform with recipes for them in tho body of the book. There is a chapter on elementary methods, in which even the drudgery work in the kitchen is explained, and all the work done by apprenti-ces in the early stages of hotel kitchen work. The chapter on kitchen utensils is very full, every utensil illustrated. Then come the recipes: 200 soups, 251 sauces, 133 garnishes, 191 side dishes, 101 shell fish, 218 fish, 165 beef, 165 veal, 75 mutton, 109 lamb, 48 pork, 224 poultry. 163 game, 198 miscellaneous entrees, 267 salads, 172 vegetables, 100 eggs, 37 failnaceous foods, 233 sweet entrees. 170 caltes, 17 breads, 189 ices and iced drinks, 90 confectionery, and several illustrations of centerpieces. There is an exhaustive chapter on wines, several recipes for mixed drinks, and 64 pages devoted to a collection of Delmonico menus. The index occupies 44 doublecolumn pages. There are more than 800 illustrations. A most excellent feature of The Epicurean is that every recipe in it appears under a good honest English name, alongside of which is the translation of it into French. It is beautifully botmd in Keratol Levant grain, embossed In gold. Price $10
The Hotel St Francis Cook Book, by Victor Hirtzler. chef of Hotel St. Francis, San Francisco. Adapted for hotels, restaurants, clubs, coffee rooms, families and every place where high-class, wholesome cuisine is desired. This is the most important culinary book that has come from any press in the last twenty-five years. Mr. Hirtzler Is known throughout Europe and America as one of the ablest chefs of the day. He has made the cuisine of the Hotel St. Francis world-famous. A feature of the Hotel St. Francis Cook Book that will be appreciated by thousands of hotel people, caterers, families and all interested in home economics, is the selection and preparation of foods in season; Uie presentation of breakfast, luncheon and dinner menus for every day in the year — the selections appropriate, and all dishes actually prepared and served in the Hotel St. Francis. This feature of the flook gives a suggestive quality, a reminder attribute, and a knowledge of food economies and food attributes that Is hereby brought to Hie aid of the proficient and the learner, also enables even the inexperienced to produce the well-balanced menu. The Hotel St. Francis Cook Book Is indexed and cross indexed so that every recipe can be referred to on the instant. Price $5