The king of cook books is "The Epicurean," by Charles Ranhofer, of Delmonico's. This book is 1,200 pages and weighs about ten pounds. It is the most extensive, the most complete, the most readable, the most attractive and the best all- around cook book that has ever been published. The first chapter is devoted to table service, with instruction in menu-making and the care and service of wines, the decoration of the table, the fixing of the sideboard, complete dining room instructions for the service of course dinners. French and Russian service is explained. There are lists of china, glass and silver, etc. ; a table of supplies in which the French and English names are given, and a market list. Then follows 144 pages of menus for breakfasts, luncheons, dinners, buffet or standing suppers, collations, hunting parties, garden parties, dancing parties, etc. All dishes in these menus are numbered to conform with recipes for them in the body of the book. There is a chapter on elementary methods, in which even the drudgery work in the kitchen is explained, and all the work done by apprentices in the early stages of hotel kitchen work. The chapter on kitchen utensils is very full, every utensil illustrated. Then come the recipes: 200 soups, 251 sauces, 133 garnishes, 191 side dishes, 101 shell fish, 218 fish, 165 beef, 165 veal, 75 mutton, 109 lamb, 48 pork, 224 poultry, 163 game, 198 miscellaneous entrees, 67 salads, 172 vegetables, 100 eggs, 37 farinaceous foods. 233 sweet entrees, 170 cakes, 17 breads, 189 ices and iced drinks, 90 confectionery, and several illustra- tions of centerpieces. There is an exhaustive chapter on wines, several recipes for mixed drinks, and 64 pages devoted to a collection of Delmonico menus. The index occupies 44 double- column pages. There are more than 800 illustra- tions. A most excellent feature of The Epicurean is that every recipe in it appears under a good honest English name, alongside of which is the translation of it into French. It is beautifully bound in Keratol Levant grain, embossed in gold. The Palmer House Cook Book (Amiet) $3.00 Here is the book you have been waiting for . . . the new Palmer House Cook Book ... newly revised, new recipes . . . illustrated with 20 beautiful natural color and 20 black and white illustrations. The new Palmer House Cook Book contains all the menus and recipes that made the first edition a best seller, plus many new recipes and color il- lustrations. Recipes for world-famous dishes just as they are prepared by Chef Amiet in Chicago's Palmer House, and in other leading hotels, clubs, restaurants and in private homes. Yet, the in- structions are so clear and simple, even a begin- ner can produce the dishes with wonderful re- sults. The book is divided into two sections. The first section gives menus with recipes for seventy- six consecutive days. The second part is devoted to a choice of 339 recipes which may be substi- tuted for any of those on the daily menus : and instructions for preparing the sauces, garnishes and dressings called for on the menus. Outstand- ing feature of this book is its 40 beautiful color and black and white illustrations showing the proper manner of service, and how the finished dish will look. The new Palmer House Cook Book is truly a masterpiece of culinary literature . . . a book which every manager, chef and steward ...

AI-modernized reading of the original text

The king of cook books is "The Epicurean," by Charles Ranhofer, of Delmonico's. This book is 1,200 pages and weighs about ten pounds. It is the most extensive, the most complete, the most readable, the most attractive and the best allaround cook book that has ever been published. The first chapter is devoted to table service, with instruction in menu-making and the care and service of wines, the decoration of the table, the fixing of the sideboard, complete dining room instructions for the service of course dinners. French and Russian service is explained. There are lists of china, glass and silver, etc. ; a table of supplies in which the French and English names are given, and a market list. Then follows 144 pages of menus for breakfasts, luncheons, dinners, buffet or standing suppers, collations, hunting parties, garden parties, dancing parties, etc. All dishes in these menus are numbered to conform with recipes for them in the body of the book. There is a chapter on elementary methods, in which even the drudgery work in the kitchen is explained, and all the work done by apprentices in the early stages of hotel kitchen work. The chapter on kitchen utensils is very full, every utensil illustrated. Then come the recipes: 200 soups, 251 sauces, 133 garnishes, 191 side dishes, 101 shell fish, 218 fish, 165 beef, 165 veal, 75 mutton, 109 lamb, 48 pork, 224 poultry, 163 game, 198 miscellaneous entrees, 67 salads, 172 vegetables, 100 eggs, 37 farinaceous foods. 233 sweet entrees, 170 cakes, 17 breads, 189 ices and iced drinks, 90 confectionery, and several illustrations of centerpieces. There is an exhaustive chapter on wines, several recipes for mixed drinks, and 64 pages devoted to a collection of Delmonico menus. The index occupies 44 doublecolumn pages. There are more than 800 illustrations. A most excellent feature of The Epicurean is that every recipe in it appears under a good honest English name, alongside of which is the translation of it into French. It is beautifully bound in Keratol Levant grain, embossed in gold. The Palmer House Cook Book (Amiet) $3.00 Here is the book you have been waiting for . . . the new Palmer House Cook Book ... newly revised, new recipes . . . illustrated with 20 beautiful natural color and 20 black and white illustrations. The new Palmer House Cook Book contains all the menus and recipes that made the first edition a best seller, plus many new recipes and color illustrations. Recipes for world-famous dishes just as they are prepared by Chef Amiet in Chicago's Palmer House, and in other leading hotels, clubs, restaurants and in private homes. Yet, the instructions are so clear and simple, even a beginner can produce the dishes with wonderful results. The book is divided into two sections. The first section gives menus with recipes for seventysix consecutive days. The second part is devoted to a choice of 339 recipes which may be substituted for any of those on the daily menus : and instructions for preparing the sauces, garnishes and dressings called for on the menus. Outstanding feature of this book is its 40 beautiful color and black and white illustrations showing the proper manner of service, and how the finished dish will look. The new Palmer House Cook Book is truly a masterpiece of culinary literature . . . a book which every manager, chef and steward ...

The Hotel St. Francis cook book