Clarenbaoh System of Hotel Aocountlng (second edition). De-
scribes a complete system of bookkeeping for the average hotel of the
American plan; and with slight changes can be adapted for all
kinds of hotels. It utilizes the Hotel Monthly patented room rack
ledger system for the front ofiice, and provides simple and effecUva
methods of keeping track of the different departments, as store
room, wine room, cigar room; also explains method of keeping the
private oCBce books, including journal, ledger, and private office cash
book. The only complete system of hotel bookkeeping in print;
profusely Illustrated . Print ed on linen ledger paper $2
The Chinese-Japanese Cook Book, by Sarah Bosse and Onoto
Watanna, a collection of dishes of the kind to appeal to
Western palates. Chop suey featured. Price $1.00
Whitehead's American Pastry Cook. The qualities of the recipes
are calculated on the average orders of about fifty persons choosing
from a bill-of-fare. This book also contaiiu chapters on salada and
cold meat dishes. In his introduction to the book Mr. Whitehead
says: "In many of the more important matters such as pu£F paste,
bread and rolls, cakes. Ices, creams, and pie mixtures, and in cold
meat dishes, corned beef management and salads, the standard of
one pound or quart used will be found to make the recipes equally
useful for private families, and the trouble of dividing the larger
quantities In other cases will probably be fully repaid by the simple
conciseness of the directions, the absence of all technical jargon,
and the professional knowledge of the art of cookery Imparted In
every page. Price $2
Whitehead's Hotel Meat Cooking, comprising hotel and restaurant
flsh and oyster cooking; how to cut meats; and soups, entrees, and
bllls-of-fare. Several thousand copies of this book have been printed
and sold, and thousands of hotel keepers and caterers acknowledge
a great measure of their success due to the Infiuence of this book,
whlcli teaches the careful handling of foods, the economical use of
foods, the necessity of cleanliness in all departments of the kitchen,
and presents many suggestions for blU-of-fare dishes that can be
made from left-overs and served at a profit; also suggestions for
using up all parts of the carcass that are good for food. The book
is Interspersed with anecdotes and snappy little editorials scintillat-
ing with wit and wisdom $2
Whitehead's The Steward's Handbook: For many years this waa
the only book in print that instructed in the steward's duties and
outlined the management of the back part of the hoiiae: and todav
there is no other book that occupies the peculiar field that this one
does. Several pages are devoted to illustrations of requisition
blanks, market sheets, storeroom issue book, storeroom stock book,
and sample menus and bllls-of-fare. It tells of the head waiters'
duties, of club and party catering, and of catering extraordinary.
Also there is a profusely Illustrated chapter on napkin folding:
250 pages of the book are devoted to "Whitehead's Dictionary of
Dishes and Culinary Terms and Specialties," and this dictionary of
dishes Is today one of the most serviceable works of reference $3
Page 205
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
Clarenbach System of Hotel Accounting (second edition). Describes a complete system of bookkeeping for the average hotel of the American plan; and with slight changes can be adapted for all kinds of hotels. It utilizes the Hotel Monthly patented room rack ledger system for the front ofiice, and provides simple and effective methods of keeping track of the different departments, as store room, wine room, cigar room; also explains method of keeping the private office books, including journal, ledger, and private office cash book. The only complete system of hotel bookkeeping in print; profusely Illustrated . Print ed on linen ledger paper $2
The Chinese-Japanese Cook Book, by Sarah Bosse and Onoto Watanna, a collection of dishes of the kind to appeal to Western palates. Chop suey featured. Price $1.00
Whitehead's American Pastry Cook. The qualities of the recipes are calculated on the average orders of about fifty persons choosing from a bill-of-fare. This book also contains chapters on salada and cold meat dishes. In his introduction to the book Mr. Whitehead says: "In many of the more important matters such as puff paste, bread and rolls, cakes. Ices, creams, and pie mixtures, and in cold meat dishes, corned beef management and salads, the standard of one pound or quart used will be found to make the recipes equally useful for private families, and the trouble of dividing the larger quantities In other cases will probably be fully repaid by the simple conciseness of the directions, the absence of all technical jargon, and the professional knowledge of the art of cookery imparted in every page. Price $2
Whitehead's Hotel Meat Cooking, comprising hotel and restaurant flsh and oyster cooking; how to cut meats; and soups, entrees, and bills-of-fare. Several thousand copies of this book have been printed and sold, and thousands of hotel keepers and caterers acknowledge a great measure of their success due to the influence of this book, which teaches the careful handling of foods, the economical use of foods, the necessity of cleanliness in all departments of the kitchen, and presents many suggestions for bill-of-fare dishes that can be made from left-overs and served at a profit; also suggestions for using up all parts of the carcass that are good for food. The book is Interspersed with anecdotes and snappy little editorials scintillating with wit and wisdom $2
Whitehead's The Steward's Handbook: For many years this was the only book in print that instructed in the steward's duties and outlined the management of the back part of the house: and today there is no other book that occupies the peculiar field that this one does. Several pages are devoted to illustrations of requisition blanks, market sheets, storeroom issue book, storeroom stock book, and sample menus and bills-of-fare. It tells of the head waiters' duties, of club and party catering, and of catering extraordinary. Also there is a profusely Illustrated chapter on napkin folding: 250 pages of the book are devoted to "Whitehead's Dictionary of Dishes and Culinary Terms and Specialties," and this dictionary of dishes Is today one of the most serviceable works of reference $3