ing of two hundred kinds U explained. This is followed b>
"Sauces — Stocks, Essences and Auxiliaries," for which 251
recipes are given. Following the sauces is a department
of "garnish ings," for which there are 133 recipes. Next
is a chapter on "Side Dishes," in which recipes for 63
cold and 158 hot are given. Then follows a chapter on
"Mollusks and Crustaceans," with 101 recipes. A chapter
on "Fish" comes next with 218 recipes. This is followed
As yet we have got only about half way through the book.
The next chapter is headed "Miscellaneous Entrees," and
gives 198 recipes. Next is a department of "Cold Service,"
including garnishings for cold dishes, the making of cooked
salads, cooked and raw vegetable salads, green salads, etc.
There are 267 recipes in this department Following
comes a chapter on '* Vegetables," with 172 recipes. Then
one on "Eggs," with 100 different ways of cooking. Thee
comes a chapter headed "Farinaceous," with 37 recipes.
This is followed with "Sweet Entremets," of which therr
are recipes for 134 hot and 99 cold.
We now come to the "Pastry," beginning with large
cakes for entremets, 40 recipes; breakfast calces, 19 reci-
pes; small cakes for entremets. 52 recipes; tea cakes, 34
recipes; and fancy cakes, 40 recipes.
Next is the "Bakery" department with 17 recipes, to-
gether with full information regarding utensils, yeast, fer-
ment, leaves, etc., etc.
Then follows a chapter on "Ices," including "Iced
Drinks," with 189 recipes. Following this is a depart-
ment of "Confectionery, with 90 recipes, including large
pieces, candies, preserves, salted almonds, cheeses and
fresh fruits, chocolate, coffees, raccahout, teas, etc.
Then follows a very interesting' chapter on "Wines,"
with information regarding the care of bottling, clarifying,
decanting, and freezing; punches, dessert, drinks, etc.
This is followed with a pictorial display of "last century"
tables, and a "Collection of Delmonico's Menus," occupy-
ing 64 pages of the book.
The volume ends with a comprehensive index occupying
44 double column pages.
The book is profusely illustrated — there being no less than 806 cuts interspersed among the
reading matter. The pictures are very good of their kind, too. Another most excellent fea-
ture of this great cook book is that every recipe in it appear-sounder a good, honest English
name, alongside of which is the translation of it into the French.
PRICE $7.00 Postage Prepaid
For Sale by
THE HOTEL MONTHLY BOOKSHOP
950 Merchandise Mart
JOHN WILLY, Inc.
CHICAGO 54, ILL.
Popular Handbooks
for Hotel, Restaurant, Transportation
Catering, Institution and Club Use
The Epicurean (Ranhofer) $7.00
Page 342
Presented as published in 1919. 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
ing of two hundred kinds is explained. This is followed by "Sauces — Stocks, Essences and Auxiliaries," for which 251 recipes are given. Following the sauces is a department of "garnish ings," for which there are 133 recipes. Next is a chapter on "Side Dishes," in which recipes for 63 cold and 158 hot are given. Then follows a chapter on "Mollusks and Crustaceans," with 101 recipes. A chapter on "Fish" comes next with 218 recipes. This is followed
As yet we have got only about halfway through the book. The next chapter is headed "Miscellaneous Entrees," and gives 198 recipes. Next is a department of "Cold Service," including garnishings for cold dishes, the making of cooked salads, cooked and raw vegetable salads, green salads, etc. There are 267 recipes in this department Following comes a chapter on '* Vegetables," with 172 recipes. Then one on "Eggs," with 100 different ways of cooking. Then comes a chapter headed "Farinaceous," with 37 recipes. This is followed with "Sweet Entremets," of which there are recipes for 134 hot and 99 cold.
We now come to the "Pastry," beginning with large cakes for entremets, 40 recipes; breakfast calces, 19 recipes; small cakes for entremets. 52 recipes; tea cakes, 34 recipes; and fancy cakes, 40 recipes.
Next is the "Bakery" department with 17 recipes, together with full information regarding utensils, yeast, ferment, leaves, etc., etc.
Then follows a chapter on "Ices," including "Iced Drinks," with 189 recipes. Following this is a department of "Confectionery, with 90 recipes, including large pieces, candies, preserves, salted almonds, cheeses and fresh fruits, chocolate, coffees, raccahout, teas, etc.
Then follows a very interesting' chapter on "Wines," with information regarding the care of bottling, clarifying, decanting, and freezing; punches, dessert, drinks, etc.
This is followed with a pictorial display of "last century" tables, and a "Collection of Delmonico's Menus," occupying 64 pages of the book.
The volume ends with a comprehensive index occupying 44 double column pages.
The book is profusely illustrated — there being no less than 806 cuts interspersed among the reading matter. The pictures are very good of their kind, too. Another most excellent feature of this great cook book is that every recipe in it appears under a good, honest English name, alongside of which is the translation of it into the French.
PRICE $7.00 Postage Prepaid
For Sale by
THE HOTEL MONTHLY BOOKSHOP
950 Merchandise Mart
JOHN WILLY, Inc.
CHICAGO 54, ILL.
Popular Handbooks
for Hotel, Restaurant, Transportation Catering, Institution and Club Use
The Epicurean (Ranhofer) $7.00