PART FOURTH—WHITEHEAD’S DICTIONARY OF DISHES, Culinary Terms and Various Information Pertaining to the Steward’s Department, being the Essence of all Cook Books, Telling in Brief what all Dishes and Sauces are or what they should Look Like, What Materials are Needed for and what They are. How to Use to Advantage all Sorts of Abundant Provisions, or How to Keep Them. Comprising, also, a Valuable Collection of Restaurant Specialties, Distinctive National Cookery, Remarks on Adulterations, and How to Detect Them, Treatment and Service of Wine, and a Fund of Curious and Useful Information in Dictionary Form, for Stewards, Caterers, Chefs, Bakers, and all Hotel and Restaurant Keepers.
PART FIFTH—HOW TO FOLD NAPKINS. Abundantly Illustrated with many Handsome Styles and Diagrams which Show how It is Done.
Address all Orders to
PUBLISHERS OF HOTEL COOK BOOKS,
CHICAGO, ILL.
Transcriber’s Note:
The illustrations have been moved so that they do not break up paragraphs and so that they are next to the text they illustrate.
Typographical errors have been silently corrected.