Cooking for profit

and a new set of entrees or "made dishes" for every day. PART FOURTH— Creole Cookery and Winter Resort Specialties. PART FIFTH — Cook's Scrap Book — A Collection of Culinary Stories, Poems, Stray Recipes etc., etc. Index of French Terms, an explanation and translation of all the French terms used in the Book, alphabetically arranged. The above parts are ail comprised in "Hotel Meat Cooking," together with a large and varied selection of matter pertaining to this part of the culinary art. No. 3.-"WHITEHEAD'S FAMILY COOK BOOK."" PRICE, POSTPAID, SI. 50. A PROFESSIONAL COOK'S BOOK FOR HOUSEHOLD USE. Consisting of a series oi Menus for every -day meals, and for private entertainments, w^ith minute instructions for making every article named. The Recipes in all these books are properly headed, numbered and indexed, lor handy reference. The author of this series of Hotel Cook Books is a professional Cook of Thirty Years' Experience, and every recipe has been tried and practically proved. The above books will be sent postpaid on receipt of price: "American Pastry Cook," $2.00; "Hotel Meat Cooking," $2.00; "Family Cook Book," $1.50. Address all orders to Jessup PVhitehead & Co., PUBLISHERS OF HOTEL COOK BOOKS, ....CHICAGO, ILL. WHITEHEAD'S NEW BOOK, NUMBER 5, The STEWARD'S Handbook AND GUIDE TO PARTY CATERING. PRICE, POSTPAID, $3.00. EMBRACES THE FOLLOWING: PART FIRST— HOTEL STEWARDING. Showing the Internal Workings of the American System of Hotel Keeping. The Steward's Duties in Detail, and in Relation to Other Heads of Departments. Steward's Storekeeping, Steward's Bookkeeping, and Management of Help. Also, Composition of Bills of Fare, the Reasons Why, and Numerous Illustrative Menus of Meals on the American Plan. PART SECOND — RESTAURANT STEWARDING. Comprising a Survey of Various Styles of Restaurants and their Methods, Club Stewarding and Catering, Public Party Catering, Ball Suppers, Base Ball Lunches, Hotel Banquets, etc.; How to Prepare and How to Serve Them, with Numerous Pattern Bills of Fare Carried Out to Quantities, Cost and Price per Head. PART THIRD — COMPRISING CATERING FOR PRIVATE PARTIES. A Guide to Party Catering. Wedding Breakfasts, Fantasies of Party Givers, Model Small Menus, and Noteworthy Suppers, with Prices Charged. Also, Catering on a Grand Scale. Original and Selected Examples of Mammoth Catering Operations, Showing the Systems Followed by the Largest Catering Establishments in the World. Also, a Disquisition on Head Waiters and their Troops. PART FOURTH— WHITEHEAD'S DICTIONARY OF DISHES, Culinary Terms and Various Information Pertaining to the Steward's Department, being the Essence of all Cook Books, Telling in Brief what all Dishes and Sauces are or what they should Look Like. What Materials are Needed for and what They are. How to Use to Advantage all Sorts of Abundant Provisions, or How to Keep Them. Comprising, also, a Valuable Collection of Restaurant Specialties, Distinctive National Cookery, Remarks on Adulterations, and How to Detect Them, Treatment and Service of Wine, and a Fund of Curious and Useful Information in Dictionary Form, for Stewards, Caterers, Chefs, Bakers, and all Hotel and Restaurant Keepers. PART FIFTH — HOW TO FOLD NAPKINS. Abundantly Illustrated with many Handsome Styles and Diagrams which Show how It is Done. Address all Orders to Jessup Whitehead & Co.,