Economical Soups and Entrees (Vachon) $1.00 This book 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 de- terioration 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, hash, 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. Eggs in a Thousand Ways (Meyer) $1.00 This book gives more reliable information regard- ing eggs and their preparation for the table than can be found in any other book. Is indexed and cross indexed so that any method of cooking eggs and any of the garnishings can be referred to on the instant. The book starts with boiled eggs. Then (following the departmental index in al- phabetical order) are cold eggs, 79 ways ; egg drinks, 22 kinds ; eggs in cases, 25 ways ; in cocottes, 24 ways ; mollet, 79 ways ; molded in timbales, 29 ways; fried, 33; fried poached, 38; hard eggs, 32 ; miscellaneous recipes, 27 ; omelets in 210 ways; poached, 227 ways; scrambled, 123; shirred, 95; stuffed, hard, 34; surprise omelets, 9 ; sweet eggs, 16 ; sweet omelets, 38. The recipes are in condensed form. The book is vest pocket size, 150 pages, printed on bond paper. Drinks (Jacques Straub) $1.00 This book is full of genuine pre-prohibition re- cipes for mixed Drinks. The author was wine ste- ward of the famous Blackstone Hotel Bar in Chicago. It is an authoritative treatise on how mixed drinks should be made. In addition to 700 practical recipes, it has a preface by "Oscar" of the Waldorf, and an opening chapter outlining the care and medicinal value of wines. We recommend "Drinks" as the book being used by the finest hotels and clubs, by connois- seurs of beverages, and as a book that is author- itative and exceedingly practical because it was written by one who knew how, and was first published in the days before prohibition, (1914). The Menu Translator (Duchamp & Jenning) $3.00 This book was formerly known as the "Uni- versal Dictionary of Menus" and served as a guide to thousands of menu-makers, stewards, and chefs. Today, it has been completely re- vised, greatly enlarged and lists about 12,000 translations in French, English and German. Items are carefully arranged under 25 head- ings, making it easy to find any item. Now in its seventh edition, and one of the newest and most complete works of its kind. 137 pages, 5x7% inches. Advertising of Hotels (Clarence Madden) $2.00

AI-modernized reading of the original text

Economical Soups and Entrees (Vachon) $1.00 This book 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, hash, 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, leaves 3x7 inches, bound in flexible cover. Eggs in a Thousand Ways (Meyer) $1.00 This book gives more reliable information regarding eggs and their preparation for the table than can be found in any other book. Is indexed and cross indexed so that any method of cooking eggs and any of the garnishings can be referred to on the instant. The book starts with boiled eggs. Then (following the departmental index in alphabetical order) are cold eggs, 79 ways ; egg drinks, 22 kinds ; eggs in cases, 25 ways ; in cocottes, 24 ways ; mollet, 79 ways ; molded in timbales, 29 ways; fried, 33; fried poached, 38; hard eggs, 32 ; miscellaneous recipes, 27 ; omelets in 210 ways; poached, 227 ways; scrambled, 123; shirred, 95; stuffed, hard, 34; surprise omelets, 9 ; sweet eggs, 16 ; sweet omelets, 38. The recipes are in condensed form. The book is vest pocket size, 150 pages, printed on bond paper. Drinks (Jacques Straub) $1.00 This book is full of genuine pre-prohibition recipes for mixed Drinks. The author was wine steward of the famous Blackstone Hotel Bar in Chicago. It is an authoritative treatise on how mixed drinks should be made. In addition to 700 practical recipes, it has a preface by "Oscar" of the Waldorf, and an opening chapter outlining the care and medicinal value of wines. We recommend "Drinks" as the book being used by the finest hotels and clubs, by connoisseurs of beverages, and as a book that is authoritative and exceedingly practical because it was written by one who knew how, and was first published in the days before prohibition, (1914). The Menu Translator (Duchamp & Jenning) $3.00 This book was formerly known as the "Universal Dictionary of Menus" and served as a guide to thousands of menu-makers, stewards, and chefs. Today, it has been completely revised, greatly enlarged and lists about 12,000 translations in French, English and German. Items are carefully arranged under 25 headings, making it easy to find any item. Now in its seventh edition, and one of the newest and most complete works of its kind. 137 pages, 5x7½ inches. Advertising of Hotels (Clarence Madden) $2.00

The Hotel St. Francis cook book