Gancel's culinary encyclopedia of modern cooking

Lettuce 25 Cucumber 25 Russian 75 Waldorf 50 per person DESSERT AND ICE CREAM Pie 15, a la Mode 25 Assorted Cakes 25 Macaroons 25 Pound Cake 15 Omelet with Jelly 50 Alaska for one 75 Souffle Vanilla 75 Peach Melba 50 Coupe Arian 50 Melba 50 Omelet Souffle 1.00-1.50 St. Jacques 50 Parfaits 35 Ice Creams — Vanilla, Strawberry, Coffee. Tutti Frutti, Napolitaine 25 Bar le Due Jelly, Red and Wnite 25 For other Dessert and Ices see Dinner Bill SHERBETS Lemon, Cherry, Pineapple, Raspberry, Orange 25 CHEESE— Per Person Roquefort 25 Camembert 25 Swiss 25 American 25 Neufchate! 15 Edam 25 Iowa Cream 15 Sierra 15 A la Brown Palace 25 Imported Individual Camembert in Glass 35 McLaren’s Individual Imperial 15 COFFEE, ETC. Coffee for one 15, for two 25 Vienna Melange Frappe 20 Tea 20 Chocolate 25 Cocoa 25 Milk, per bottle 15 Horlick’s Malted Milk (hot or cold) 25 Milk and Bread or Crackers 25 Cream, per glass 25 Half and Half 20 Grape Juice 15 Posturn for ore 15, for two 25 Demi Tasse 10 Bulgarian Buttermilk 10 Individual portions are for one person only. Room service 5c and 10c per portion Chafing dish service 25c 521 GANCEL’S CULINARY ENCYCLOPEDIA REFERENCES THE WHITE HOUSE r Washington August 7, 1918. Dear Sir: Mrs. Wilson has asked me to acknowledge the re¬ ceipt of the book you have sent to her and wishes me to express her warm thanks for your courteous thought of her. Very sincerely yours, EDITH BENHAM Mr. Joseph Gancel Secretary 745 Pine Street San Francisco, California LOUIS SHERRY New York June 12th 1918. Mr. J. E. Gancel San Francisco, Cal. My dear Mr. Cancel: i wish to thank you for your thoughtfulness in send¬ ing me the “Petite Encyclopedia Culinaire”, which I received with your letter of June 5th. I know that it will prove very useful and interesting. Again thanking you, with best wishes I am Sincerely, LOUIS SHERRY LOUIS MARTIN’S New York City Le 29 Aout 1912. Mon Cher M. Gancel, Je vous adresse mes meilleurs wceux pour votre eucces et je vous ser^e la main. Votre collegue et ami, JUSTIN BALARD, Chef des Cuisines. — 522 — REFERENCES RITZ-CARLTON HOTEL New York City. Le 6 DScembre 1910, Monsieur Gancel. Cher Monsieur, Veuillez accepter tous mes remerciement's. J’ai bien regu votre lettre et votre petit guide ou aide- memoire de cuisine; mais j’aurai un grand plaisir de pouvoir vous remercier de vive voix. Veuillez, cher monsieur, agreer l’assurance de mes meilleurs sentiments. ^ ESCOFFIER WALDORF ASTORIA New York City. Mr. Gancel. Dear Sir, The Gancel Menu Terms is an innovation and a great help to our profession, and deserves to be recommended highly. Respectfully, RENE ANJARD, Chef. THE WHITE HOUSE Washington, D. C. My Dear Sir: Mrs. Wilson has received your letter and the menu book, for both of which she wishes me to express her many thanks. Unfortunately, all of the reports in regard to her giving receipts for publication have been erroneous, but it gives her much pleasure to accept your little book. Believe me, Very truly yours, ISABELLA L. HAYNES, Mr. J. Gancel, Secretary. Georgian Terrace Hotel, Atlanta, Ga. — 523 — CANCEL'S CULINARY ENCYCLOPEDIA THE NEW WILLARD Washington, D. C. Mr. Joseph Gancel, October, 21st, 1910. Dear Sir: