"Recherche Side EMsbes" Is a book only recently
__sned by Cbaries Herman Senn, editor of Ltaidoo
Food and Cookery, author of The TAcenUeth Contury
'^ookory Book, Practical Qattroiwmy, etc., and Hw).
?cretBry of the London Cookery and Food AsaooUt-
on. It is printed on heavy paper and handsomely
>UQd in red and gilt cloth, size T/. i 5 inches, by 1
Inch thick. Its contents Include more than 5S0 re-
ceipts for preparing side or second course dlabea for
" era, suppers and light repasts — 40 savory sand-
es; 70 cold hora ff'teuvre of fish, etc.; 86 hot
ry flsh preparations: 40 hot savory meat dlahei;
I.„ Jlsbes of dressed saTOry vegetablea : TO distinct
ways of preparing eggs and savory omelettes : 40 farl-
JnaeeouB dishes and cheese savories; 80 salads and
C. H. Sinn. salad dressings : 36 receipts for Oriental dishes, cur-
ries, etc., and 80 miscellaneous receipts.
It Is the biggest dollar's worth eyer offered to the hotel business In this
country.
How to Hake Money in a Country Hotel Price t»
By "J. Elliott Lane" (Charles Martyn).
(200 pagei, lumdiomelv printed and bound.) Third edition.
The reason for the great success of this work Is probably to be found in the
fact that the author does not content himself with merely advising "greater
economy," or "better business metbods"^ — Instead be gets right down to a prac-
tical hold of the subject and shows hmo to economise and how to Increase one'*
trade. Going further Into the matter, be presents an easy method of analyala
that will show Just where any leaks eiist and where any loss is being sustained;
tells '"how to serve three good meals at a one-dollar per day rate, and yet make
Some Special SeUrtioni from the Book Department of "The Caterer"
k good proflt." pre:
proatsbfj Mrrea ». — _- —
many ■nreftrtlwiH tor the Improvement of the _, — . .
of wbat ilied portiona should be sereed. the most effective, satlBtBCtorT
econtHiilcB] metbodB of service, the matter of banquet bualneas. the proper i:uii-
trol <^ BoppllcB, etc. One of the moat iuterestlDg parts Ib perhaps where Mr.
Uine tafcea up la detail the caaee of three couDtr; botel proprietors who have
Tailed to make ■ Batlsfactorf profit, and shows where the faults lie and how.
nnder even the same condltlona. It la possible to make a ver; fair amount of
The main work la supplemented by a
receipts selected tor their practical valu
doing buBlneaa on a comparatively low ra>ci.
Gennan Cookerr Price $1.25
By H. Davldla.
(G3e popei, printed In ioth Oerman ami EngHgh.)
A new American edition of the most famous of all German cook books.
TMrtii-ftvt editions of this book have been sold Id Germany. It Is addressed
primarily to the household, but It la equally valuable to the steward or chef who
„... ,-^_,,. .. „_.., gn cookery.
InalRht^^of eenu
Cltlea that a knowledge of the typical German dlahea 1l _. _^ „
Often a Decesslty ; and In this book you have them all from "suppen" to "kuchen."
Tbe receipts are clasBlfled by courses — soupa, flab, meat dishes. BBladB. cakes
and pastry, etc. —carefully Indexed both In German and English |wi[h full tltlea
In both languages) so as to make reference very easy.
(If you order this book, be sure to stale whether you wish It in German or
finoHsA— same Drlce for either.)
The Post-Giaduate Cookery Book Price (cloth bound) $1
Bv AdoJphe never, for 11 years chef of the eamtaaive Onion Club, Seiv York.
Otljer cook booka are, of necessity, to a great el-
tent compilations, but the "FttstGradiiats' is dif-
ferent.
It haa a special Intrloslc value to tbe purchaser,
for it contains a large number of receipts for special
dishes which have never appeared In print elsewhere.
Some of these receipts are eotirely new. others are
' r special dishes which have helped to enhance the
reputation of famous es [ah llsb meats both Id Europe
and tbiB country.
"Tbe Post-Graduate Cookery Book" Is addressed
"Dainty dishes"
1903Page 37
Presented as published in 1903. 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
"Recherche Side Dishes" is a book only recently issued by Charles Herman Senn, editor of London Food and Cookery, author of The Twentieth Century Cookery Book, Practical Gastronomy, etc., and Hon. Secretary of the London Cookery and Food Association. It is printed on heavy paper and handsomely >UQd in red and gilt cloth, size T/. i 5 inches, by 1 Inch thick. Its contents include more than 580 receipts for preparing side or second course dishes for dinners, suppers and light repasts — 40 savory sandwiches; 70 cold hors d'oeuvre of fish, etc.; 86 hot fish preparations; 40 hot savory meat dishes;
I.„ Jlsbes of dressed saTOry vegetablea : TO distinct ways of preparing eggs and savory omelettes : 40 farl- JnaeeouB dishes and cheese savories; 80 salads and
C. H. Sinn. salad dressings : 36 receipts for Oriental dishes, curries, etc., and 80 miscellaneous receipts. It Is the biggest dollar's worth eyer offered to the hotel business In this country.
How to Hake Money in a Country Hotel Price t»
By "J. Elliott Lane" (Charles Martyn).
(200 pagei, lumdiomelv printed and bound.) Third edition.
The reason for the great success of this work Is probably to be found in the fact that the author does not content himself with merely advising "greater economy," or "better business metbods"^ — Instead be gets right down to a practical hold of the subject and shows hmo to economise and how to Increase one'* trade. Going further Into the matter, be presents an easy method of analysis that will show just where any leaks exist and where any loss is being sustained; tells '"how to serve three good meals at a one-dollar per day rate, and yet make
Some Special SeUrtioni from the Book Department of "The Caterer"
k good proflt." pre:
proatsbfj Mrrea ». — _- —
many ■nreftrtlwiH tor the Improvement of the _, — . .
of wbat ilied portiona should be sereed. the most effective, satlBtBCtorT econtHiilcB] metbodB of service, the matter of banquet bualneas. the proper i:uiitrol <^ BoppllcB, etc. One of the moat iuterestlDg parts Ib perhaps where Mr. Uine tafcea up la detail the caaee of three couDtr; botel proprietors who have Tailed to make ■ Batlsfactorf profit, and shows where the faults lie and how. nnder even the same condltlona. It la possible to make a ver; fair amount of
The main work is supplemented by receipts selected for their practical value in doing business on a comparatively low rate.
Gennan Cookerr Price $1.25
By H. Davldla.
(G3e popei, printed In ioth Oerman ami EngHgh.)
A new American edition of the most famous of all German cook books.
TMrtii-ftvt editions of this book have been sold Id Germany. It Is addressed primarily to the household, but It la equally valuable to the steward or chef who „... ,-^_,,. .. „_.., gn cookery.
InalRht^^of eenu
Cltlea that a knowledge of the typical German dlahea 1l _. _^ „
Often a Decesslty ; and In this book you have them all from "suppen" to "kuchen."
Tbe receipts are clasBlfled by courses — soupa, flab, meat dishes. BBladB. cakes and pastry, etc. —carefully Indexed both In German and English |wi[h full tltlea In both languages) so as to make reference very easy.
(If you order this book, be sure to stale whether you wish It in German or finoHsA— same Drlce for either.)
The Post-Giaduate Cookery Book Price (cloth bound) $1
Bv AdoJphe never, for 11 years chef of the eamtaaive Onion Club, Seiv York.
Otljer cook booka are, of necessity, to a great eltent compilations, but the "FttstGradiiats' is different.
It haa a special Intrloslc value to tbe purchaser, for it contains a large number of receipts for special dishes which have never appeared In print elsewhere. Some of these receipts are eotirely new. others are ' r special dishes which have helped to enhance the reputation of famous es [ah llsb meats both Id Europe and tbiB country.
"Tbe Post-Graduate Cookery Book" Is addressed