Then follows a chapter on "Kitchen Utensils," in which
about every known article of kitchen furniture and equip-
ment (when the book was written) is described and illus-
trated. This includes the cold storage department, as well.
Next comes the department of "Soups," of which the mak-
ing of two hundred kinds is explained. This is followed by
"Sauces — Stocks, Essences and Auxiliaries," for which 251
recioes are given. Following the sauces is a department
of "garnishings," for which there are 133 recipes. Next
is a chapter on "Side Dishes," in which recipes for 63
cold and 158 hot are given. Then follows a chapter on
"MoUusks and Crustaceans," with 101 recipes. A chapter
on "Fish" comes next with 218 recipes. This is followed
with chapters on "Beef," 165 recipes; "Veal," 165 recipes;
"Mutton," 75 recipes; "Lamb," 109 recipes; "Pork,'*^ 48
recipes; "Poultry," 224 lycipes; and "Game," 163 recipes.
As yet we have got only about half way through the book.
The next chapter is beaded "Miscellaneous Entrees," and
gives 198 recipes. Next is a department of "Cold Service,"
including garnishings for cold dishes, the making of cooked
salads, cooked and raw vegetable salads, green salads, etc*
There are 267 recipes in this department. Following
comes a chapter on Vegetables," with 172 recipes. Then
one on "Eggs," with 100 different ways of cooking. Then
comes a chapter headed "Farinaceous," with 37_ recipes.
This is followed with "Sweet Entremets," of which there '
are recipes for 134 hot and 99 cold.
We now come to the "Pastry," beginning with large
cakes for entremets, 40 recipes; breakfast cakes, 19 reci-
pes; small cakes for entremets. 52 recipes; tea cakes, 24
recipes; and fancy cakes, 40 recipes.
Next is the "Bakery" department with 17 recipes, to-
gether with full information regarding utensils, yeast, fer-
ment, leaves, etc., etc.
Then follows a chapter on "Ices," including "Iced
Drinks," with 189 recipes. Following this is a depart-
ment of "Confectionery," with 90 recipes, including large
?ieces, candies, preserves, salted almonds, cheeses and
resh fruits, chocolate, coffees, raccahout, teas, etc.
Then follows a very interesting chapter on "Wines,"
with information regarding the care of bottling, clarifying,
decanting, and freezing; punches, dessert, drinks, etc.
This is followed with a pictorial display of "last century"
tables, and a "Collection of Delmonico*s Menus," occupy-
ing 64 pages of the book.
The volume ends with a comprehensive index occupying
44 double column pages.
The book is profusely illustrated — ^there being no less than 806 cuts interspersed among the
reading matter. The pictures are very good of their kind, too. Another most excellent fea-
ture of this great cook book is that every recipe in it appears under a good, honest English
name, alongside of which is the translation of it into the French.
PRICE $10.00 Postage Prepaid
For Sale by
JOHN WILLY
443 SOUTH DEARBORN STREET, CHICAGO, ILLINOIS
Popular Handbooks
for Hotel, Restaurant, Transportation
Catering, Institution and Club Use
Page 198
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Then follows a chapter on "Kitchen Utensils," in which about every known article of kitchen furniture and equipment (when the book was written) is described and illustrated. This includes the cold storage department, as well. Next comes the department of "Soups," of which the making of two hundred kindss is explained. This is followed by "Sauces — Stocks, Essences and Auxiliaries," for which 251 recipes are given. Following the sauces is a department of "garnishings," for which there are 133 recipes. Next is a chapter on "Side Dishes," in which recipes for 63 cold and 158 hot are given. Then follows a chapter on "MoUusks and Crustaceans," with 101 recipes. A chapter on "Fish" comes next with 218 recipes. This is followed with chapters on "Beef," 165 recipes; "Veal," 165 recipes; "Mutton," 75 recipes; "Lamb," 109 recipes; "Pork,'*^ 48 recipes; "Poultry," 224 recipes; and "Game," 163 recipes. As yet we have got only about half way through the book. The next chapter is beaded "Miscellaneous Entrees," and gives 198 recipes. Next is a department of "Cold Service," including garnishings for cold dishes, the making of cooked salads, cooked and raw vegetable salads, green salads, etc. There are 267 recipes in this department. Following comes a chapter on Vegetables," with 172 recipes. Then one on "Eggs," with 100 different ways of cooking. Then comes a chapter headed "Farinaceous," with 37 recipes. This is followed with "Sweet Entremets," of which there ' are recipes for 134 hot and 99 cold.
We now come to the "Pastry," beginning with large cakes for entremets, 40 recipes; breakfast cakes, 19 recipes; small cakes for entremets. 52 recipes; tea cakes, 24 recipes; and fancy cakes, 40 recipes.
Next is the "Bakery" department with 17 recipes, together with full information regarding utensils, yeast, ferment, leaves, etc., etc.
Then follows a chapter on "Ices," including "Iced Drinks," with 189 recipes. Following this is a department of "Confectionery," with 90 recipes, including large pieces, candies, preserves, salted almonds, cheeses and resh fruits, chocolate, coffees, cacao, teas, etc.
Then follows a very interesting chapter on "Wines," with information regarding the care of bottling, clarifying, decanting, and freezing; punches, dessert, drinks, etc.
This is followed with a pictorial display of "last century" tables, and a "Collection of Delmonico*s Menus," occupying 64 pages of the book.
The volume ends with a comprehensive index occupying 44 double column pages.
The book is profusely illustrated — ^there being no less than 806 cuts interspersed among the reading matter. The pictures are very good of their kind, too. Another most excellent feature of this great cook book is that every recipe in it appears under a good, honest English name, alongside of which is the translation of it into the French.
PRICE $10.00 Postage Prepaid
For Sale by
JOHN WILLY
443 SOUTH DEARBORN STREET, CHICAGO, ILLINOIS
Popular Handbooks
for Hotel, Restaurant, Transportation Catering, Institution and Club Use