The Vest Pocket Pastry Book (John E. Meister)*» This UtUe 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 cake; 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 ta
Improve their work. Book is indexed; printed on bond paper. $1.2S
Tho Vest Pocket Vegetable Book, (Chas. G. Moore) hns done
more to popularize the cooking and serving of vegetables in hotels
and restaurants than any other book ever published. It waa
written with this Idea. The author took particular pains to mako
this little volume a classic and his masterpiece, and he succeeded
remarkably welt Into 120 pages he has condensed more informa-
tion 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 demon-
strated to bo a book without mistaltes. Recipes for soups, sauoes,
gamlshlngs 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, printed on bond paper $1.25
Tho Bo«k of Sauces, by C. Herman Senn, is the newt^dt ot
The Hotel Monthly Handbook series. Mr. Senn is the author of
the famous Twentieth Century Cookery Book. The Menu Book
Practical Gastronomy, ana ten other culinary books that have
become standard In Europe, and that hav extensive sale In Amer-
ica. 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-ia adapted not alone for
Uie Uotol and cataring trades, bat aUo for family use the world
over. Epicures will find It Invaluable (or the suggestlonB antf-
liraetical instructions, together with tiie culinary lore therein con-
talned. Book is vest rodiet size, printed on bond paper $1.25
Ths Fl«h and Oyster Book, by Leon Elentz. for many yeara
ebef of Hector's (the noted sea foods restaurant in Chicago), ia a
handy veet pocket Tolume, the leaf measuring Sz6% Inches. Id
this book Mr. Kientz tells in concise manner bow to cook practically
svery 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
ita bill-o-fare name in English and Ita translation Into the If^ench.
The recipes Include also such dishes as frogs' legs, all kinds of
Bhell fl&h. snails, terrapin, and the fish forcemeats. Also there Is
an appendix with specimen fish and oyster house luncheon and
dinner menus, with and without wines. The book Is indexed,
printed on bond paper, bound In flexible cover $1.25
Page 202
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 Vest Pocket Pastry Book (John E. Meister) 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 cake; 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. $1.25
The Vest Pocket Vegetable Book (Chas. G. Moore) 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 bo a book without mistakes. Recipes for soups, sauoes, garnishings 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, printed on bond paper $1.25
The Book of Sauces, by C. Herman Senn, is the newest ot The Hotel Monthly Handbook series. Mr. Senn is the author of the famous Twentieth Century Cookery Book. The Menu Book Practical Gastronomy, ana 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 thoroughly 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 cataring trades, bat also for family use the world over. Epicures will find It invaluable for the suggestlonB and practical instructions, together with tiie culinary lore therein contained. Book is vest pocket size, printed on bond paper $1.25
The Fish and Oyster Book, by Leon Elentz. for many yeara chef of Hector's (the noted sea foods restaurant in Chicago), ia a handy vest pocket volume, the leaf measuring Sz6% Inches. Id this book Mr. Elentz tells in concise manner bow 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 ita bill-o-fare name in English and its translation Into the French. The recipes Include also such dishes as frogs' legs, all kinds of Bhell fish. snails, terrapin, and the fish forcemeats. Also there Is an appendix with specimen fish and oyster house luncheon and dinner menus, with and without wines. The book Is indexed, printed on bond paper, bound In flexible cover $1.25