The Lunch Room (Paul BIchards), is the newest of the culinarr
books and bids fair to become one of the most popular ever produced.
In writing this book Mr. Bichards covered all branches of the busi-
ness. In its pages can be found lunch room plans; illustrations of
equipment; chapters on management, salesmanship and bookkeeping;
suggestions for bills -of -fare; reproduction of articles from technical
journals relating to lunch room, and about 2,000 recipes for lunch
room dishes. It is a complete guide to making and marketing lunch
room foods and beverages. The book is of particular value, not
alone to those who operate lunch rooms, but to hotelkeepcrs who may
consider the advisability of putting in a lunch room in connection
with their business; a departure that has become very general since
so many country hotels are changing to modified American or to
European plan, the lunch room being the stepping stono to tha
change. Prin ted on fine quality of paper strongly bound $2.50
Paul Richards' Pastry Book is the title in brief of "Paul Bichards*
Book of Breads, Cakes, Pastries. Ices and Sweetmeats, Especially
Adapted for Hotel and Catering Purposes." The author is known as
one of the most skillful all around baliers, pastry cooks and confec-
tioners in America, and has demonstrated the qualil? of his work in
leading hotels. In writing this book he took particular pains to have
the recipes reliable and worded in such simple fashion ttat all who
read them may readily understand and work from thentf The book
is in seven parts. Part I is devoted to fruit jellies ana preserves;
jams, jellies, compotes and syrups ; preserved crushed fruits for sher-
bets and ices; preserving pie fruits; sugar boiling degrees; colors.
Part II, pastry and pie making, pastes and fillings; pastry creams,
patty cases, tarts and tartlets; icings. Part III, cake baking; Part
IV, puddings and sauces; Part V, ice creams, ices, punches, etc.
Part VI, breads, rolls, buns, etc. Part VII, candy making and mis-
cellaneous recipes; bread economies in hotel; caterers' price list. The
recipes are readily found with the aid of 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; page 7x10 inches, 168 pages
bound in cloth $2.50
Pastiy for the Restaurant, by Paul Bichards, a vest pocket book
of 158 pages, is, as its title indcates, 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 receipts and methods especially adapted for the prepara-
tion of bakery and pastry goods for individual sale. The first chap-
ter is devoted to French pastries, which are now so generally sold,
yet so little understood, because of the misnomer title; then foUowi
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. Bichards' other
books have become standard the world over, and this one will be
equally reliable. The Index to this book makes a very complete refer-
ence to popular pastry goods and will be found valuable as a re-
minder. The book is printed on bond paper. Price $1.2S
Candy for Dessert, by Paul Bichards. Since prohibition went Into
effect there has been noticeable increase In the consumption ot
candy, and hotels and restaurants have found it profitable to list
can(^ on their bills of fare. This book tells bow to make the kinds
of candy best adapted for this purpose, so that it cmi be fresh,
home-made candy. Price $1.25
Page 201
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
The Lunch Room (Paul BIchards), is the newest of the culinary books and bids fair to become one of the most popular ever produced. In writing this book Mr. Richards covered all branches of the business. In its pages can be found lunch room plans; illustrations of equipment; chapters on management, salesmanship and bookkeeping; suggestions for bills -of -fare; reproduction of articles from technical journals relating to lunch room, and about 2,000 recipes for lunch room dishes. It is a complete guide to making and marketing lunch room foods and beverages. The book is of particular value, not alone to those who operate lunch rooms, but to hotelkeepers who may consider the advisability of putting in a lunch room in connection with their business; a departure that has become very general since so many country hotels are changing to modified American or to European plan, the lunch room being the stepping stono to tha change. Prin ted on fine quality of paper strongly bound $2.50
Paul Richards' Pastry Book is the title in brief of "Paul Bichards* Book of Breads, Cakes, Pastries. Ices and Sweetmeats, Especially Adapted for Hotel and Catering Purposes." The author is known as one of the most skillful all around bakers, pastry cooks and confectioners in America, and has demonstrated the quality of his work in leading hotels. In writing this book he took particular pains to have the recipes reliable and worded in such simple fashion ttat all who read them may readily understand and work from them. The book is in seven parts. Part I is devoted to fruit jellies ana preserves; jams, jellies, compotes and syrups ; preserved crushed fruits for sherbets and ices; preserving pie fruits; sugar boiling degrees; colors. Part II, pastry and pie making, pastes and fillings; pastry creams, patty cases, tarts and tartlets; icings. Part III, cake baking; Part IV, puddings and sauces; 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 of 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; page 7x10 inches, 168 pages bound in cloth $2.50
Pastiy for the Restaurant, by Paul Bichards, 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 receipts 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 misleading title; then foUowi 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. Bichards' 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. Price $1.2S
Candy for Dessert, by Paul Bichards. Since prohibition went Into effect there has been noticeable increase In the consumption ot candy, and hotels and restaurants have found it profitable to list candy on their bills of fare. This book tells bow to make the kinds of candy best adapted for this purpose, so that it cmi be fresh, home-made candy. Price $1.25