Pastry for the Restaurant (Richards)$1.00
A vest pocket book of 158 pages, is, as its title indicates, especially produced for the use of bakers employed in restaurants and European plan hotels. The style of work required for the American plan hotel with table d'hote meal, and that for the European plan hotel restaurant, where each article is sold for a separate price, has brought about a demand for a book with recipes and methods especially adapted for the preparation of bakery and pastry goods for individual sale. The first chapter is devoted to French pastries, which are now so generally sold, yet so little understood, because of the misnomer title; then follows cakes and tarts of every kind; pies, in great variety; puddings, hot and cold; ices, ice creams, and many specialties, all set forth with ingredients, quantities, and methods of mixing and preparing, and instructions for oven or temperature control. Mr. Richards' other books have become standard the world over, and this one will be equally reliable. The index to this book makes a very complete reference to popular pastry goods and will be found valuable as a reminder. The book is printed on bond paper.
Candy for Dessert (Richards)$1.00
Ice Cream for Small Plants (Etta H. Handy)$2.50
Whether you make your own ice cream or buy it on specification from a local manufacturer, you need this book. It has many practical suggestions for retailing and service; also special chapters on the selection of manufacturing and storage equipment. There are 23 pages of pictures of specialty dishes. The book shows how high grade frozen foods can be made economically and advantageously in small quantity, as in the hotel or restaurant. It is a practical handbook on the making of ice cream, and is written in non-technical language so that it can be easily understood by those not familiar with ice cream production. The formulas are written for use in a forty-quart freezer, but may be easily adapted to one-half or one-quarter that amount, or for even smaller quantity. The recipes are carefully standardized and have been successfully used to yield products of uniformly high quality that can be sold at a consistent profit. For those who buy ice cream from a local manufacturer, and want to control the quality, Ice Cream For Small Plants enables them to specify formulas for an almost unlimited variety of frozen desserts. 180 pages, 5 x 7½ inches, durable cloth binding.
The Vest Pocket Pastry Book (Meister)$1.00
This little book contains 500 recipes, includes 57 for hot puddings, pudding sauces, etc.; 77 for cold puddings, side dishes, jellies, etc.; 90 for ice creams, water ices, punches, etc.; 68 for pastes, patties, pies, tarts, etc.; 77 for cakes; 17 for icings, colorings, sugars, etc.; 60 for bread, rolls, yeast raised cakes, griddle cakes, etc., as well as 55 miscellaneous recipes. Mr. Meister wrote this book at the request of the editor of The Hotel Monthly, who had heard his work highly complimented by his employers, who said they believed him to have no superior as a first-class workman. The recipes, while given in few words, yet are easily understandable and have helped thousands of bakers to improve their work. Book is indexed; printed on bond paper.
The Vest Pocket Vegetable Book (Moore)$1.00
This book has done more to popularize the cooking and serving of vegetables in hotels and restaurants than any other book ever published. It was written with this idea. The author took particular pains to make this little volume a classic and his masterpiece, and he succeeded remarkably well. Into 120 pages he has condensed more information regarding the history, cultivation, nutritive qualities and approved forms of cooking and serving vegetables than can be found in any other book, no matter how large; and it has been demonstrated to be a book without mistakes. Recipes for soups, sauces, garnishings and salads supplement the general recipes. There are 78 ways of preparing potatoes, 19 of mushrooms, 19 of onions, 15 of cabbage, etc., 27 of beans, 15 of rice, 25 of tomatoes, and others in number in proportion to their importance. The vegetables are given with their English names and the French and German translations. The book is indexed and printed on bond paper.
The Book of Sauces (Senn)$1.00