Supplemented with chapters on hors d'oeuvres. supremes, canapes and relishes. More than 600 recipes. This book is by the author of the Edge- water Salad Book, the most important culinary book produced in recent years. There are thirty illustrations of sandwiches and hors d'oeuvres. It will meet the requirements of all kinds of re- freshment places from the soda fountain to lunch room, tea room and high-class restaurant. Bound in convenient pocket size. A Selection of Dishes and the Chef's Reminder (Fellows) $1.00 The book that has met with the largest sale and is in most demand from managers, stewards and cooks. It is in vest pocket form, 220 pages. The most complete and serviceable pocket reference book to culinary matters that has ever been pub- lished. It is not a cook book, in the general sense of the word, but is full of ideas and suggestions regarding bill-of-fare dishes. Chapters are de- voted to entrees of all kinds, salads, soups, con- sommes, fish and their sauces, sauces in general, garnishes, fancy potatoes, miscellaneous recipes, hints to cooks and stewards, suggestion for break- fast, lunch and supper dishes, chafing dish cook- en', menus, and a pronouncing glossary of culi- nary terms. Hundreds of the dishes listed are given with their bill-of-fare names only, as the cooks understand the basic work in preparing dishes, and the sauces and garnishes are treated separately, with information as to their com- ponent parts. Thousands of men who possess a copy of this book say it is their greatest help. Printed on bond paper, bound in flexible cover. The Hotel Butcher, Garde Manger and Carver (Frank Rivers) $2.00 The author has cultivated a new field in culinary literature, and produced a book both novel and useful. His experience as butcher, carver, chef and steward enabled him to compile facts regard- ing meats and meat economics, from the butcher shop to the dining-room table, that will be in- valuable to managers, stewards, chefs, and all persons employed in culinary work. His book digests the subjects of buying, handling, sale, and service of meats, poultry and fish for hotels, restaurants, clubs and institutions. It is varied with suggestions for the use of meats and trim- mings for particular dishes ; the composition of these dishes set forth in concise form. The infor- mation is clarified by the use of about 300 illus- trations. The index is so comprehensive that any item may be referred to on the instant. 125 pages. Ideas for Refreshment Rooms $1.00 This book is composed mainly of expositions of catering systems, in particular, tea room, lunch room, department store, cafeteria, school, indus- trial plant, dining car, club and outside. A valu- able feature of it is the illustrating of different accounting systems and report forms ; also plans of lunch rooms, kitchens and pantries, showing consistent lay-out. There are more than a hun- dred beautiful half-tone illustrations picturing refreshment rooms of many kinds, their decora- tion, and furnishment. Complete sets of menus of famous catering establishments are presented ; also a large number of menus to fit the lunch room, cafeteria, industrial plant, or school. Thru- out the book there is a plea for the balanced ration and right eating, the advocacy of plain foods simply prepared and appetizingly served, the nutritive value given careful consideration.

AI-modernized reading of the original text

Supplemented with chapters on hors d'oeuvres. supremes, canapes and relishes. More than 600 recipes. This book is by the author of the Edgewater Salad Book, the most important culinary book produced in recent years. There are thirty illustrations of sandwiches and hors d'oeuvres. It will meet the requirements of all kinds of refreshment places from the soda fountain to lunch room, tea room and high-class restaurant. Bound in convenient pocket size. A Selection of Dishes and the Chef's Reminder (Fellows) $1.00 The book that has met with the largest sale and is in most demand from managers, stewards and cooks. It is in vest pocket form, 220 pages. The most complete and serviceable pocket reference book to culinary matters that has ever been published. It is not a cook book, in the general sense of the word, but is full of ideas and suggestions regarding bill-of-fare dishes. Chapters are devoted to entrees of all kinds, salads, soups, consommes, fish and their sauces, sauces in general, garnishes, fancy potatoes, miscellaneous recipes, hints to cooks and stewards, suggestion for breakfast, lunch and supper dishes, chafing dish cookery, menus, and a pronouncing glossary of culinary terms. Hundreds of the dishes listed are given with their bill-of-fare names only, as the cooks understand the basic work in preparing dishes, and the sauces and garnishes are treated separately, with information as to their component parts. Thousands of men who possess a copy of this book say it is their greatest help. Printed on bond paper, bound in flexible cover. The Hotel Butcher, Garde Manger and Carver (Frank Rivers) $2.00 The author has cultivated a new field in culinary literature, and produced a book both novel and useful. His experience as butcher, carver, chef and steward enabled him to compile facts regarding meats and meat economics, from the butcher shop to the dining-room table, that will be invaluable to managers, stewards, chefs, and all persons employed in culinary work. His book digests the subjects of buying, handling, sale, and service of meats, poultry and fish for hotels, restaurants, clubs and institutions. It is varied with suggestions for the use of meats and trimmings for particular dishes ; the composition of these dishes set forth in concise form. The information is clarified by the use of about 300 illustrations. The index is so comprehensive that any item may be referred to on the instant. 125 pages. Ideas for Refreshment Rooms $1.00 This book is composed mainly of expositions of catering systems, in particular, tea room, lunch room, department store, cafeteria, school, industrial plant, dining car, club and outside. A valuable feature of it is the illustrating of different accounting systems and report forms ; also plans of lunch rooms, kitchens and pantries, showing consistent lay-out. There are more than a hundred beautiful half-tone illustrations picturing refreshment rooms of many kinds, their decoration, and furnishment. Complete sets of menus of famous catering establishments are presented ; also a large number of menus to fit the lunch room, cafeteria, industrial plant, or school. Thruout the book there is a plea for the balanced ration and right eating, the advocacy of plain foods simply prepared and appetizingly served, the nutritive value given careful consideration.

The Hotel St. Francis cook book