Vaohon's Eoonomlcal Soups and Entrees, (Joseph Vachon)
was written In response to a demand for a book that would tell how
to prepare savory dishes from Inexpensive materials at small cost;
and. In particular, how to use up leftovers; by which Is meant good
cooked foods not served at a previous meal, and which have not
In any way lost their marketable value in the sense of deterioration
of quality, but which can be served in hotel or restaurant In the
same appetizing manner that leftovers are served In well-to-do
families. Mr. Vachon was selected to write this book because of
his reputation as an economical chef. In it he has given recipes
in particular for meat entrees of the savory order, stews, pies and
croquettes, hashj salads, and fried meats. The soups include
creams, broths, bouillons, chowders, purees, pepper-pots and the
like. It Is two books in one, separately indexed, printed on bond
paper, leaf 3x7 Inches, bound in flexible cover $1.25
Tollman's Praotloal Hotel Steward (new, revised and en-
larged edition by John Tollman). The duties of the modern hotel
steward are concisely set forth. The author is a thoroughly practical
man, known as a good organizer, an executive, a master of his
calling. He is a man more of action than words ; a logical thinker,
with the ability to express himself clearly. The short, pithy sen-
tences In his book and the large amount of Information boiled down
Into small space has made It of particular value, not alone for
stewards, but managers. The book contains lists for kitchen equip-
ment for dliferent sized houses, market lists, chapters on managing
the help, buying, the care of meats, bllls-of-fare, banquets, carving
and party catering; also an exhaustive chapter on "wines of the
world" and a chapter on wine room bookkeeping. In rewriting this
book Mr. Tollman has adapted it for European as well aa American
plan. The new edition contains articles on accounting $2.50
The Hotel Butcher, Garde Manger and Carver. (Frank Rivers.)
The author has cultivated a new field in culinary literature, and
produced a book both novel and useful. His experience as butcher,
carver, cfaef and steward enabled him to compile facts regarding
meats and meat economics, from the butcher shop to the dining-
room table, that will be invaluable to managers, stewards, chefs,
and all persons employed In culinary work. His book 'digests the
subjects of buying, handling, sale, and service of meats, poultry
and flsh for hotels, restaurants, clubs and Institutions. It is varied
with suggestions for the use of meats and trimmings for particular
dishes: the composition of those dishes set forth in concise form.
The Information is clarified by the use of about 300 illustrations. A
valuable feature of the book i s an appendix composed of "gleanings
from THE HOTEL MONTHLY" of articles of particular Interest to
caterers ; these including kitchen and refrigerator plans ; illustrations
of kitchens, pantries, and garde manger departments; specially con-
tributed articles on meats and catering topics, including service; also
editorial paragraphs. The index Is so comprehensive that any Item
may be referred to on the instant. 200 pages. Price $2.50
IDEAS FOR REFRESHMENT ROOMS. This book Is composed
Page 203
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
Vachon's Economical Soups and Entrees, (Joseph Vachon) was written In response to a demand for a book that would tell how to prepare savory dishes from Inexpensive materials at small cost; and. In particular, how to use up leftovers; by which Is meant good cooked foods not served at a previous meal, and which have not In any way lost their marketable value in the sense of deterioration of quality, but which can be served in hotel or restaurant In the same appetizing manner that leftovers are served In well-to-do families. Mr. Vachon was selected to write this book because of his reputation as an economical chef. In it he has given recipes in particular for meat entrees of the savory order, stews, pies and croquettes, hashj salads, and fried meats. The soups include creams, broths, bouillons, chowders, purees, pepper-pots and the like. It Is two books in one, separately indexed, printed on bond paper, leaf 3x7 Inches, bound in flexible cover $1.25
Tollman's Practical Hotel Steward (new, revised and enlarged edition by John Tollman). The duties of the modern hotel steward are concisely set forth. The author is a thoroughly practical man, known as a good organizer, an executive, a master of his calling. He is a man more of action than words ; a logical thinker, with the ability to express himself clearly. The short, pithy sentences In his book and the large amount of Information boiled down Into small space has made It of particular value, not alone for stewards, but managers. The book contains lists for kitchen equipment for different sized houses, market lists, chapters on managing the help, buying, the care of meats, bills-of-fare, banquets, carving and party catering; also an exhaustive chapter on "wines of the world" and a chapter on wine room bookkeeping. In rewriting this book Mr. Tollman has adapted it for European as well as American plan. The new edition contains articles on accounting $2.50
The Hotel Butcher, Garde Manger and Carver. (Frank Rivers.) The author has cultivated a new field in culinary literature, and produced a book both novel and useful. His experience as butcher, carver, chef and steward enabled him to compile facts regarding meats and meat economics, from the butcher shop to the diningroom table, that will be invaluable to managers, stewards, chefs, and all persons employed In culinary work. His book 'digests the subjects of buying, handling, sale, and service of meats, poultry and flsh for hotels, restaurants, clubs and Institutions. It is varied with suggestions for the use of meats and trimmings for particular dishes: the composition of those dishes set forth in concise form. The Information is clarified by the use of about 300 illustrations. A valuable feature of the book is an appendix composed of "gleanings from THE HOTEL MONTHLY" of articles of particular Interest to caterers ; these including kitchen and refrigerator plans ; illustrations of kitchens, pantries, and garde manger departments; specially contributed articles on meats and catering topics, including service; also editorial paragraphs. The index Is so comprehensive that any Item may be referred to on the instant. 200 pages. Price $2.50
IDEAS FOR REFRESHMENT ROOMS. This book Is composed