Pudding, 639. Cinnamon Buns, 268. Chelsea Buns, 619. Chocolate Butter Pie, 617. Clarify jelly, 697. Currant Buns, 267. Doughnuts. 269. Gingerbread, 266. Ginger Nuts, 419, 421. German Dumplings, 752. Lobster Salad, 700. Lemon Pie, 22. Muffins, 646. Macaroni and cheese, 629. Oysters Fried, 14. Pumpkin or Squash Pie, 630. Puddings, 616. Party Supper, 690. Raspberry Dumplings, 719 Sweet Rusks, 657. Tapioca Pudding, 652. Waffles, 679. Yeast, common or ferment, 258. stock, 257. Yellow icing, 709. Yorkshire pudding, 816. ARTICLES RELATING TO THE COST OF BOARD. Trouble with the manager, 902. Four thousand meals, 951. Review, 952. Groceries for 4,000, 953. Meat, fish and poultry for 4,000, 955. Flour for 4.000, 966. Sugar for 4,000, 967- Coffee for 4,000, 968. Butter for 4,000, 976. Eggs for 4,000, 977- Potatoes for 4,000, 978. Fresh vegetables and fruits for 4,000, 979- Canned fruits and vegetables for 4,000, i Milk and cream for 4,000, 994. Total cost of provisions for 4,000, 995. How to save twenty dollars a week, 99^. How much they eat, 1010. How much they drink, 1011, How much to serve, 1022. Work and wages, 1029. Laundry work, 1030. Fuel, light and ice, 1031. Total cost of board, 1033. How much profit.? 1034. How many cooks required? 1041* Boarding the employes, 1052. Boarding children, 1053. Meals for lo or 15 cents, 1060. Country board at five dollars, 1061. If — a bundle of suppositions, 1067. Keeping clean side towels, 1080. How many fires.? 1091. Conclusion of Part Second. Artistic cookery, and notes on the London Cookery Exhibition, IIQO. \A/HITEHEAD'S HOTEL COOK BOOKS. No« I. -''THE AMERICAN PASTRY COOK." PRICE, POSTPAID, S2.00. EMBRACES THE FOLLOWING: PART FIRST— The Hotel Book of Fine Pastries, Ices, Pies, Patties, Cakes, Creams, Custards, Char- lottes, Jellies and Sweet Entrements in Variety. PART SECOND— The Hotel Book of Puddings, So<iffles and Meringues. A handy Collection of Valuable Recipes, original, selected and perfected for use in Hotels and Eating Houses of every Grade. PART THIRD— The Hotel Book of Breads and Cakes; French, Vienna, Parker House, and other Rolls, Muffins, Waffles, Tea Cakes; Slock Yeast and Ferment; Yeast raised Cakes, etc., etc., as made in the best hotels. PART FOURTH— The Hotel Book of Salads and Cold Dishes, Salad Dressings, with and without oil; Salads of all kinds, how to make and how to serve them; Boned Fowls, Galantines, Aspics etc., etc. The above parts are all comprised in the "American Pastry Cook," together with a large amount of valuable miscellaneous culinary matter. No. 2.-''HOTEL MEAT COOKING." PRICE, POSTPAID, $2.00. EMBRACES THE FOLLOWING: PART FIRST— The Hotel, Fish and Oyster Book; Sliowing all the best methods of Cooking Oysters and Fish, for Restaurant and Hotel Service, together with the appropriate Sauces and Vegetables. PART SECOND^How to Cut Meats, and Roast, Boil and Broil. The entire trade of the Hotel Meat Cutter, Roaster and Broiler, including "Short Orders," Omelets, etc. PART THIRD — The Hotel Books of Soups and Entrees, comprising specimens of French, English and American MeJtns, with translations and comments. Showing how to make up Hotel Bills of Fare, with all the different varieties of Soups and Consommes in proper rotation,

AI-modernized reading of the original text

Pudding, 639. Cinnamon Buns, 268. Chelsea Buns, 619. Chocolate Butter Pie, 617. Clarify jelly, 697. Currant Buns, 267. Doughnuts. 269. Gingerbread, 266. Ginger Nuts, 419, 421. German Dumplings, 752. Lobster Salad, 700. Lemon Pie, 22. Muffins, 646. Macaroni and cheese, 629. Oysters Fried, 14. Pumpkin or Squash Pie, Puddings, 616. Party Supper, 690. Raspberry Dumplings, 719 Sweet Rusks, 657. Tapioca Pudding, 652. Waffles, 679. Yeast, common or ferment, stock, 257. Yellow icing, 709. Yorkshire pudding, 816. ARTICLES RELATING TO THE COST OF BOARD. Trouble with the manager, 902. Four thousand meals, 951. Review, 952. Groceries for 4,000, 953. Meat, fish and poultry for 4,000, 955. Flour for 4.000, 966. Sugar for 4,000, 967- Coffee for 4,000, 968. Butter for 4,000, 976. Eggs for 4,000, 977- Potatoes for 4,000, 978. Fresh vegetables and fruits for 4,000, 979- canned fruits and vegetables for 4,000, 980. Milk and cream for 4,000, 994. Total cost of provisions for 4,000, 995. How to save twenty dollars a week, 99^. How much they eat, 1010. How much they drink, 1011, How much to serve, 1022. Work and wages, 1029. Laundry work, 1030. Fuel, light and ice, 1031. Total cost of board, 1033. How much profit.? 1034. How many cooks required? 1041* Boarding the employes, 1052. Boarding children, 1053. Meals for lo or 15 cents, 1060. Country board at five dollars, 1061. If — a bundle of suppositions, 1067. Keeping clean side towels, 1080. How many fires.? 1091. Conclusion of Part Second. Artistic cookery, and notes on the London Cookery Exhibition, IIQO. \A/HITEHEAD'S HOTEL COOK BOOKS. No« I. -''THE AMERICAN PASTRY COOK." PRICE, POSTPAID, S2.00. EMBRACES THE FOLLOWING: PART FIRST— The Hotel Book of Fine Pastries, Ices, Pies, Patties, Cakes, Creams, Custards, Charlottes, Jellies and Sweet Entrements in Variety. PART SECOND— The Hotel Book of Puddings, So<iffles and Meringues. A handy Collection of Valuable Recipes, original, selected and perfected for use in Hotels and Eating Houses of every Grade. PART THIRD— The Hotel Book of Breads and Cakes; French, Vienna, Parker House, and other Rolls, Muffins, Waffles, Tea Cakes; Slock Yeast and Ferment; Yeast raised Cakes, etc., etc., as made in the best hotels. PART FOURTH— The Hotel Book of Salads and Cold Dishes, Salad Dressings, with and without oil; Salads of all kinds, how to make and how to serve them; Boned Fowls, Galantines, Aspics etc., etc. The above parts are all comprised in the "American Pastry Cook," together with a large amount of valuable miscellaneous culinary matter. No. 2.-''HOTEL MEAT COOKING." PRICE, POSTPAID, $2.00. EMBRACES THE FOLLOWING: PART FIRST— The Hotel, Fish and Oyster Book; Sliowing all the best methods of Cooking Oysters and Fish, for Restaurant and Hotel Service, together with the appropriate Sauces and Vegetables. PART SECOND^How to Cut Meats, and Roast, Boil and Broil. The entire trade of the Hotel Meat Cutter, Roaster and Broiler, including "Short Orders," Omelets, etc. PART THIRD — The Hotel Books of Soups and Entrees, comprising specimens of French, English and American MeJtns, with translations and comments. Showing how to make up Hotel Bills of Fare, with all the different varieties of Soups and Consommes in proper rotation,

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