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

mainly of expositions of catering systems, in particular, tea room, lunch room, department store, cafeteria, school, industrial plant, dining car, elub, and outside. A valuable feature of It is the illustrating of different accounting systems and report forms; also plans of lunch rooms, kitchens and pantries, showing consistent lay-out. There are more than a hundred beautiful half tone illustrations picturing refreshment rooms of many kinds, their decoration, and furnishment. Complete sets of menus of famous catering establishments are presented ; also a large number of menus to fit the lunch room, cafeteria, industrial p-lant, or school. Thruout the book there is a plea for the balanced ration and right eating, the advocacy of plain foods simply prepared and appetizingly served, the nutritive value given careful consideration. There is a chapter on service; a chapter on the brewing and serving of tea and coffee; several pages devoted to pantry prepared foods; illustrations of kitchens, of restaurant checks, and ot many interesting things, as electrlo equipment; queations of fu^l economy, illumination, and a hundred and one clever Ideas In the marketing of prepared foods in public eating houses. The book is thoroughly Indexed and cross indexed to assure quick finding. S85 pages, cloth bound Price, $4.00 Eggs In a Thousand Ways, by Adolpne Meyer, gives more reliable information regarding eggs and their preparation for the table than can be found in any other book. Is indexed and cross Indexed so that any method of cooking eggs and any cf the garnishings can be referred to on the instant. The book starts with boiled eggs. Then (following the departmental index In alphabetical order) are cold eggs, 79 ways; egg drinks, 22 kinds; eggs in cases, 25 ways; in coquettes, 24 ways; mollet, 79 ways; molded In timbales, 29 ways; fried, 33; fried poached, 38; hard eggs. 32; miscellaneous recipes, 27 ; omelets in 210 ways ; poached, 227 ways ; scrambled, 123 ; shirred, 95; stuffed, hard, 34; surprise omelets, 9; sweet eggs, 16; sweet omelets, 38. The recipes are in condensed form. The book is vest pocket size, 150 pages, printed on bond paper. Price. $1.25 The American Walter (John B. Coins) Is the only published book that treats intelligently of tlie waiter's work from bus boy to head waiter, for both hotel and restaurant requirements. The author has recently completed Part 2 of this book, the new part devoted largely to European plan service, and, combined with Part 1, which is devoted largely to American plan service, has rounded out a manual which la very valuable to those who would give table service of the kind suited for the average hotel. Interspersed in the book are chapters on the care of table wares, salad making, table setting. carving, dishing up, handling of sea foods, bulldinf of banquM tables, and many other useful items of Information. The book is illustrated, veat pocket size, printed on bond paper $1.25 The Frank E. Miller Monthly Wages Table Book for 28, 30 and 31-day months Is In form of three wax engraved sheets bound inte a flexible cover. The tables are from $10 to $100 a month. Price $1.25 Preston's Caloulator is the old standard, based on 365 days at se much per day, or week, or month of thirty days, or fraction thereof. The tables range upward from 50 cents to $10 per day; from $2.59 to $50 per week; and from $5 to $150 per month. Price SOc Hospitality (John McGovern) is a series of chapters presenting io entertaining fashion the history of hospitality from the earliest record of man on earth to the present time $1 Drinks (Jacques Straub, wine steward of The Blackstone). .$I.2S Applegreen's Bar Book (Mixed Drinks) $1.25 Cli fford M. Lewis' "American Plan Check System" $1.00