A Selection of Dishes and The Chef's Reminder (Chas. Fellows).
The book that has met with the largest sale and is In most demand
from managers, stewards and cooks. Is in vest pocket form. ' 220
pages. The most complete and serviceable pocket reference book to
culinary matters .that has ever been published. It is not a cook book.
In the general sense of the word, but is full of ideas and suggestions
regarding bill-of-fare dishes. Chapters are devoted to entrees of all
kinds, salads, soups, consommes, fish and their sauces, sauces in
general, garnishes, fancy potatoes, miscellaneous recipes, hints to
cooks and stewards, suggestions for breakfast, lunch and supper
dishes, chafing dish cookery, menus, and a pronouncing glossary of
culinary terms. Hundreds of the dishes listed are given with their
bill-of-fare names only, as the cooks understand the basic work In
preparing dishes, and the sauces and garnishes are treated separate-
ly, with information as to their component parts. Thousands of men
who possess a copy of this book say it is their greatest help. Printed
on bond paper, bound In flexible cover $1.25
-The Culinary Handbook (Chas Fellows), Presents In concise form
Information regarding the preparation and service of nearly 4,000
different bill-of-fare dishes; also gives much Information of encyclo-
pedic nature regarding foods of all kinds. Quick reference to every
dish described is facilitated with an Index of 39 columns arranged In
alphabetical order, and cross indexed, so that no matter what one is
looking for, all he has to do is to find the Initial letter and under It,
in alphabetical order, for second, third and fourth letters, etc., the
article wanted, with paee on which it is found. Referring, for In-
Btanoe, to a sauce of any particular kind. Find the word Sauce in
the index, and under It will be found in alphabetical order 149 dif-
ferent sauces; and under Salads, 71 different kinds, exclusive of Uie
variations In making. Under head of Sausage there are 45 different
binds described, with directions for making as well as cooking and
serving. In fact, the sausage Information in this book Is more com-
plete than In any other published. 190 pages; 7x10 inches $2.50
Fellows* Menu Maker is the last o*" the succe^ful ready reference
books compiled by Chas. Fellows, aujhor of "A Selection of Dishes
and The Chef's Beminder" and "The Culinary Handbook." In thla
book Mr. Fellows has c(»mplled in concise form thousands of BUgms-
tions for daily changes on the bills -of -fare, both American and Eu-
ropean plan, for breakfast, luncheon and dinner cards, and so ar-
ranged as to give popular changes from day to day to give acceptable
variety. These changes Include soups, fish, bolides, entrees, roasts,
and specials. In their presentation he starts with typical bllls-of-
fare, and the changes are such as might be made In these blllH from
day to day. Also he has presented a chapter entitled "SuggeBtlona
for Specials fii the Day," In which the dishes are priced and under-
lined vitb tnief Information regarding their compoBlCioD. Also, he
submits several sample menus for business lunches, bauQUeta, and
small party dinners, and one very serviceable feature of the book Is a
list of the most popular dishes, as soups, fish, boiled meats, roasts,
and entrees. The book is supplemented with 110 pages of sample
menus and bills-of-fare, several of them photographic reproductions,
and representing the cards of hotels and restaurants of both first
and second class, lunch rooms, transportation catering menus, club
menus, wine list, caterer's li^ and several illustrations of glass,
china and silverwares and banquet scenes. The book is indexed;
printed on fine quality paper; page 7x10 inches, cloth bound.. $2.50
Page 200
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
A Selection of Dishes and The Chef's Reminder (Chas. Fellows). The book that has met with the largest sale and is In most demand from managers, stewards and cooks. Is in vest pocket form. ' 220 pages. The most complete and serviceable pocket reference book to culinary matters .that has ever been published. It is not a cook book. In the general sense of the word, but is full of ideas and suggestions regarding bill-of-fare dishes. Chapters are devoted to entrees of all kinds, salads, soups, consommes, fish and their sauces, sauces in general, garnishes, fancy potatoes, miscellaneous recipes, hints to cooks and stewards, suggestions for breakfast, lunch and supper dishes, chafing dish cookery, menus, and a pronouncing glossary of culinary terms. Hundreds of the dishes listed are given with their bill-of-fare names only, as the cooks understand the basic work In preparing dishes, and the sauces and garnishes are treated separately, with information as to their component parts. Thousands of men who possess a copy of this book say it is their greatest help. Printed on bond paper, bound In flexible cover $1.25
-The Culinary Handbook (Chas Fellows), Presents In concise form Information regarding the preparation and service of nearly 4,000 different bill-of-fare dishes; also gives much Information of encyclopedic nature regarding foods of all kinds. Quick reference to every dish described is facilitated with an Index of 39 columns arranged In alphabetical order, and cross indexed, so that no matter what one is looking for, all he has to do is to find the Initial letter and under It, in alphabetical order, for second, third and fourth letters, etc., the article wanted, with paee on which it is found. Referring, for In- Btanoe, to a sauce of any particular kind. Find the word Sauce in the index, and under It will be found in alphabetical order 149 different sauces; and under Salads, 71 different kinds, exclusive of Uie variations In making. Under head of Sausage there are 45 different binds described, with directions for making as well as cooking and serving. In fact, the sausage Information in this book Is more complete than In any other published. 190 pages; 7x10 inches $2.50
Fellows* Menu Maker is the last of the successful ready reference books compiled by Chas. Fellows, aujhor of "A Selection of Dishes and The Chef's Reminder" and "The Culinary Handbook." In this book Mr. Fellows has compiled in concise form thousands of suggestions for daily changes on the bills -of -fare, both American and European plan, for breakfast, luncheon and dinner cards, and so arranged as to give popular changes from day to day to give acceptable variety. These changes Include soups, fish, boiled meats, entrees, roasts, and specials. In their presentation he starts with typical bills-of-fare, and the changes are such as might be made In these bills from day to day. Also he has presented a chapter entitled "Suggestions for Specials fii the Day," In which the dishes are priced and underlined vitb brief Information regarding their composition. Also, he
submits several sample menus for business lunches, banquets, and small party dinners, and one very serviceable feature of the book Is a list of the most popular dishes, as soups, fish, boiled meats, roasts, and entrees. The book is supplemented with 110 pages of sample menus and bills-of-fare, several of them photographic reproductions, and representing the cards of hotels and restaurants of both first and second class, lunch rooms, transportation catering menus, club menus, wine list, caterer's li^ and several illustrations of glass, china and silverwares and banquet scenes. The book is indexed; printed on fine quality paper; page 7x10 inches, cloth bound.. $2.50