The Hotel St. Francis cook book

Part V, ice creams, ices, punches, etc. Part VI, breads, rolls, buns, etc. Part VII, candy making and miscellaneous recipes ; bread economies in hotel ; caterers' price list. The recipes are readily found with the aid to 36 columns of index and cross index in the back of the book, this index forming in itself a complete directory, so to speak, of breads, pastry, ices and sugar foods. Printed on strong white paper ; pages 7x10 inches, 168 pages, bound in cloth. Pastry for the Restaurant (Richards) $1.00 A vest pocket book of 158 pages, is, as its title indicates, especially produced for the use of bakers employed in restaurants and European plan hotels. The style of work required for the American plan hotel with table d'hote meal, and that for the European plan hotel restaurant, where each article is sold for a separate price, has brought about a demand for a book with recipes and methods .especially adapted for the preparation of bakery and pastry goods for individual sale. The first chapter is devoted to French pastries, which are now so generally sold, yet so little understood, because of the misnomer title ; then follows cakes and tarts of every kind ; pies, in great variety ; puddings, hot and cold ; ices, ice creams, and many specialties, all set forth with ingredients, quantities, and methods of mixing and preparing, and instructions for oven or temperature control. Mr. Richards' other books have become standard the world over, and this one will be equally reliable. The index to this book makes a very complete reference to popular pastry goods and will be found valuable as a reminder. The book is printed on bond paper. Candy for Dessert (Richards) $1.00 Ice Cream for Small Plants (Etta H. Handy) $2.50 Whether you make your own ice cream or buy it on specification from a local manufacturer, you need this book. It has many practical suggestions for retailing and service ; also special chapters on the selection of manufacturing and storage equipment. There are 23 pages of pictures of specialty dishes. The book shows how high grade frozen foods can be made economically and advantageously in small quantity, as in the hotel or restaurant. It is a practical handbook on the making of ice cream, and is written in nontechnical language so that it can be easily understood by those not familiar with ice cream production. The formulas are written for use in a forty-quart freezer, but may be easily adapted to one-half or one-quarter that amount, or for even smaller quantity. The recipes are carefully standardized and have been successfully used to yield products of uniformly high quality that can be sold at a consistent profit. For those who buy ice cream from a local manufacturer, and want to control the quality. Ice Cream For Small Plants enables them to specify formulas for an almost unlimited variety of frozen desserts. 180 pages, 5x7% inches, durable cloth binding. The Vest Pocket Pastry Book (Melster) $1.00