"Dainty dishes"

principally to cbefs, stewards. maQagers and pro- prietora who have "graduated" In the hotel huslneaa, but everything In It Is eiplalned so clearlv (hat It Is Adotph. M.,,r. °^ "'""''* ^1""' ™'"' *° '*<"* '"' experienced. The Wine Steward's Manual Price only $1 The OHiv vOTlt of the kind piMiahed. 110 pages of reading matter, iiluatra- iiont, etc. Handtoynety bound In cloth. Hon to taste and judge wine. Tbe arrangement, etc.. of the wine cellar. The care of champagne. Some diseases of wines. The proper fining of wlaea Tbe botlling of wines. Cellarage of bottled wines. Uncorking wine, Tbe de- canting and serving of wines. The correct winea tor different Courses (with eiamples of different styles. The correct glasses for different wines and liquors (Illustrated). The art of drinking wines. Controlling the Issue of wines, etc. Bl Some Special Selections from the Book Department of "The Caterer*' Notes on champagne. The production of champagne. A special chapter on port wine. How to handle wines. A table of vintages, showing good and bad years. Clarets. Buainesss suggestions for the restaurant, cafe and bar. Advice to the bartender. The mineral water question, etc., etc., etc. Mixed Drinks Up-to-Date Price 50 cents By J. H. Sohell. "Mixed Drinks Up-to-I>ate" is a pocket volume (6 x 41^ inches) of 54 pages, i>ound in light colored cards. It does not attempt to give the formula for every drink made, but it offers the receipts for all standard and many new mixtures as served to-ilay in the leading clubs and hotels of New York. It is divided into "whiskey drinks." "gins." "brandies," "rums," "Scotches." "clarets," "Rhine wines" (cups, etc.), "sherries," "soft drinks," "fancy drinks" and "drinks for large parties." Fables of the Hotel Profession and Poems of Good Cheer. A ddintp little rnlume of 88 pages. Price in gUt lettered cloth, 50 cents; in heavy paper covers, 35 cents. The "Fables" (by Charles Martyn) are little stories of the hotel business, which "hit off." in semi-humorous manner, many typical characters and condi- tions. "Poems of Good Cheer" (by Frank W. Doolittle) is a title made generously t)road to cover a number of verses on the hotel business, those engaged in it and the good things dispensed. The Gastronomic Guide to Paris Price 35 cents. ^By Francis Bourne Newton, editor of the London Caterer. An entertaining little book which introduces the reader to all the typical restaurants, brasseries and cafes of Paris, and chats interestingly on their dis- tinguishing characteristics and peculiarities. From, a professicmal standpoint it is instructive also, for it presents extracts from representative menus and notes on the special dishes which have made various establishments famous. THE ENLARGED FAaLITIES OF OUR NEW BOOK DEPARTHENT. In addition to the special selections described in these three pages, we are prepared to fill orders for any other hotel or restaurant books published. We have a finely equipped book department, so systematized as to insure prompt shipment and the utmost care in wrapping, etc., in order that every book may be received by the purchaser In perfect condition. All books are sent with delivery charges prepaid. There is no expense to the purchaser beyond the price listed. THE CATERER PUBLISHING 00., New York. Established 1893. 92 The ''nonthly Text 5ook" of the hotel, club and high.class restaurant business ^ ^ FRANK W, DOOLITTLE and CHARLES MARTYN, Editors WILUAM RQMER, Anociate Editor The Purposes of 'The Caterer ^^ arc J 1. To keep its readers informed on everything that is new in hotel, club and restaurant business. 2. . To show them what other establishments are doing throughout the country.