WHITEHEAD’S
Professional Cookery Books.
No. 1.—THE AMERICAN PASTRY COOK. A book of perfected Receipts, for making all sorts of articles required of the Hotel Pastry Cook, Baker and Confectioner. Seventh edition. Cloth, $2.00.
No. 2.—HOTEL MEAT COOKING. Comprising Hotel and Restaurant Fish and Oyster Cooking. How to Cut Meats, and Soups, Entrees and Bills of fare. Sixth edition. Cloth, $2.00.
No. 3.—WHITEHEAD’S FAMILY COOK BOOK. High-class cookery for families and party givers, including Book of Breads and Cakes. Fourth edition. Cloth, $1.50.
No. 4.—COOKING FOR PROFIT and Eight Weeks at a Summer Resort. A new American Cook Book adapted for the use of all who serve meals for a price. Third edition. Cloth, $3.00.
No. 5.—THE STEWARD’S HANDBOOK and Guide to Party Catering, Stewarding, Bills of Fare, and a Dictionary of Dishes and Culinary Terms and Specialties. Cloth, $3.00.
WHITEHEAD’S NEW BOOK,