No. 1.—“THE AMERICAN PASTRY COOK”.
(FOURTH EDITION.)
PRICE, POSTPAID, $2.00.
EMBRACES THE FOLLOWING:
PART FIRST—The Hotel Book of Fine Pastries, Ices, Pies, Patties, Cakes, Creams, Custards, Charlottes, Jellies and Sweet Entrements in Variety.
PART SECOND—The Hotel Book of Puddings, Souffles and Meringues. A handy Collection of Valuable Recipes, original, selected and perfected for use in Hotels and Eating Houses of every Grade.
PART THIRD—The Hotel Book of Breads and Cakes; French, Vienna, Parker House, and other Rolls, Muffins, Waffles, Tea Cakes; Stock Yeast and Ferment; Yeast raised Cakes, etc., etc., as made in the best hotels.
PART FOURTH—The Hotel Book of Salads and Cold Dishes, Salad Dressings, with and without oil; Salads of all kinds, how to make and how to serve them; Boned Fowls, Galantines, Aspics, etc., etc.
☞ The above parts of all comprised in the “American Pastry Cook,” together with a large amount of valuable miscellaneous culinary matter.
No. 2.—“HOTEL MEAT COOKING.”
(FOURTH EDITION.)
PRICE, POSTPAID, $2.00.
EMBRACES THE FOLLOWING: