PART FIRST—The Hotel, Fish and Oyster Book; Showing all the best methods of Cooking Oysters and Fish, for Restaurant and Hotel Service, together with the appropriate Sauces and Vegetables.
PART SECOND—How to Cut Meats, and Roast, Boil and Broil. The entire trade of the Hotel Meat Cutter, Roaster and Broiler, including “Short Orders,” Omelets, etc.
PART THIRD—The Hotel Books of Soups and Entrees, comprising specimens of French, English, and American Menus, with translations and comments. Showing how to make up Hotel Bills of Fare, with all the different varieties of Soups and Consommes in proper rotation, and a new set of entrees or “made dishes” for every day.
PART FOURTH—Creole Cookery and Winter Resort Specialties.
PART FIFTH—Cooks’ Scrap Book—A Collection of Culinary Stories, Poems, Stray Recipes, etc., etc. Index of French Terms, an explanation and translation of all the French terms used in the Book, alphabetically arranged.
☞ The above parts are all comprised in “Hotel Meat Cooking,” together with a large and varied selection of matter pertaining to this part of the culinary art.
No. 3.—“WHITEHEAD’S FAMILY COOK BOOK.”
PRICE, POSTPAID, $1.50.
A PROFESSIONAL COOK’S BOOK FOR HOUSEHOLD USE.
Consisting of a series of Menus for every day meals and for private entertainments, with minute instructions for making every article named.
The Recipes in all these books are properly headed, numbered and indexed, for handy reference.