This little book contains 500 recipes, includes 57 for hot puddings, pudding sauces, etc.; 77 for cold puddings, side dishes, jellies, etc. ; 90 for ice creams, water ices, punches, etc. ; 68 for pastes, patties, pies, tarts, etc.; 77 for cakes; 17 for icings, colorings, sugars, etc. ; 60 for bread, rolls, yeast raised cakes, griddle cakes, etc., as well as 55 miscellaneous recipes. Mr. Meister wrote this book at the request of the editor of The Hotel Monthly, who had heard his work highly compli- mented by his employers, who said they believed him to have no superior as a first-class work- man. The recipes, while given in few words, yet are easily understandable and have helped thou- sands of bakers to improve their work. Book is indexed; printed on bond paper. The Vest Pocket Vegetable Book (Moore) $1.00 This book has done more to popularize the cook- ing and serving of vegetables in hotels and res- taurants than any other book ever published. It was written with this idea. The author took particular pains to make this little volume a classic and his masterpiece, and he succeeded re- markably well. Into 120 pages he has condensed more information regarding the history, cultiva- tion, nutritive qualities and approved forms of cooking and serving vegetables than can be found in any other book, no matter how large; and it has been demonstrated to be a book with- out mistakes. Recipes for soups, sauces, garnish- Ings and salads supplement the general recipes. There are 78 ways of preparing potatoes, 19 of mushrooms, 19 of onions, 15 of cabbage, etc., 27 of beans, 15 of rice, 25 of tomatoes, and others in number in proportion to their importance. The vegetables are given with their English names and the French and German translations. The book is indexed and printed on bond paper. The Book of Sauces (Senn) $1.00 Mr. Senn is the author of the famous Twentieth Century Cookery Book, The Menu Book, Practical Gastronomy, and ten other culinary books that have become standard in Europe, and that have extensive sale in America. His Book of Sauces is the most complete work of the kind that has ever been produced. It treats the subject thoroly from every angle and covers all kinds of sauces for meat, poultry, fish and salad dishes ; also sweet sauces. This book is adapted not alone for the hotel and catering trades, but also for family use the world over. Epicures will find it invaluable for the suggestions and practical in- structions, together with the culinary lore there- in contained. Book is vest pocket size, printed on bond paper. The Fish and Oyster Book (Rente) $1.00 The author was for many years chef of Rector's (the noted sea foods restaurant in Chicago), is a handy vest pocket volume, the leaf measuring 3x6% inches. In this book Mr. Kientz tells in concise manner how to cook practically every kind of fish that is brought to the American market ; and not only explains the method of cooking, but also the making of the sauces and the manner of service. Every recipe is given with its bill-of-fare name in English and its translation into the French. The recipes include also such dishes as frogs' legs, all kinds of shell fish, snails, terrapin, and the fish force-meats. Also there is an appendix with specimen fish and oyster house luncheon and dinner menus, with and without wines. The book is indexed, printed oiv bond paper, bound in flexible cover.

AI-modernized reading of the original text

This little book contains 500 recipes, includes 57 for hot puddings, pudding sauces, etc.; 77 for cold puddings, side dishes, jellies, etc. ; 90 for ice creams, water ices, punches, etc. ; 68 for pastes, patties, pies, tarts, etc.; 77 for cakes; 17 for icings, colorings, sugars, etc. ; 60 for bread, rolls, yeast raised cakes, griddle cakes, etc., as well as 55 miscellaneous recipes. Mr. Meister wrote this book at the request of the editor of The Hotel Monthly, who had heard his work highly complimented by his employers, who said they believed him to have no superior as a first-class workman. The recipes, while given in few words, yet are easily understandable and have helped thousands of bakers to improve their work. Book is indexed; printed on bond paper. The Vest Pocket Vegetable Book (Moore) $1.00 This book has done more to popularize the cooking and serving of vegetables in hotels and restaurants than any other book ever published. It was written with this idea. The author took particular pains to make this little volume a classic and his masterpiece, and he succeeded remarkably well. Into 120 pages he has condensed more information regarding the history, cultivation, nutritive qualities and approved forms of cooking and serving vegetables than can be found in any other book, no matter how large; and it has been demonstrated to be a book without mistakes. Recipes for soups, sauces, garnish- Ings and salads supplement the general recipes. There are 78 ways of preparing potatoes, 19 of mushrooms, 19 of onions, 15 of cabbage, etc., 27 of beans, 15 of rice, 25 of tomatoes, and others in number in proportion to their importance. The vegetables are given with their English names and the French and German translations. The book is indexed and printed on bond paper. The Book of Sauces (Senn) $1.00 Mr. Senn is the author of the famous Twentieth Century Cookery Book, The Menu Book, Practical Gastronomy, and ten other culinary books that have become standard in Europe, and that have extensive sale in America. His Book of Sauces is the most complete work of the kind that has ever been produced. It treats the subject thoroly from every angle and covers all kinds of sauces for meat, poultry, fish and salad dishes ; also sweet sauces. This book is adapted not alone for the hotel and catering trades, but also for family use the world over. Epicures will find it invaluable for the suggestions and practical instructions, together with the culinary lore therein contained. Book is vest pocket size, printed on bond paper. The Fish and Oyster Book (Rente) $1.00 The author was for many years chef of Rector's (the noted sea foods restaurant in Chicago), is a handy vest pocket volume, the leaf measuring 3x6% inches. In this book Mr. Kientz tells in concise manner how to cook practically every kind of fish that is brought to the American market ; and not only explains the method of cooking, but also the making of the sauces and the manner of service. Every recipe is given with its bill-of-fare name in English and its translation into the French. The recipes include also such dishes as frogs' legs, all kinds of shell fish, snails, terrapin, and the fish force-meats. Also there is an appendix with specimen fish and oyster house luncheon and dinner menus, with and without wines. The book is indexed, printed oiv bond paper, bound in flexible cover.

The Hotel St. Francis cook book