[Illustration: Fig. 1.]
[Illustration: Fig. 2.]
[Illustration: Fig. 3.]
[Illustration: Fig. 4.]
[Illustration: Fig. 5.]
[Illustration: Fig. 6.]
The Prince of Wales’s Feather is a perfectly new design, invented
especially for the present work. It is simple in effect and very
handsome in appearance. It requires a very stiff crisp serviette. Lay
the damask on the table, ironing it damp. Fold it from fig. 2 in the
Crown, from A to B, using the hot iron to crease it. Without disturbing
this fold, crease in half again the reverse way, from C to D, thus
reducing the size to a quarter. Smooth it with the iron. Next fold
this in half diagonally, like fig. 4 in the Crown. Observe fig. 4, in
the illustrations on the present page, carefully. Fold it in half from
A to B, using the iron; this will produce fig. 2. Make the fold C to
B, on one side only, in the manner shown in fig. 3. Then fold it back
again at the dotted line D, and it will resemble fig. 4. Fold the other
side to match, always using the iron to press every fold. Open it and
it will resemble fig. 5, with the folds A, C, D. Make the folds, E, as
shown in fig. 5, taking care not to flatten the other folds, leaving
the serviette only just open enough to make the folds, E, each side. It
now resembles fig. 6. Bring the last two folds quite flat and inside
C and D, and it will resemble fig. 7. Treat the other side the same,
and then fold it in half in the middle, A, and it will resemble fig.
8. Now allow it to open a little and hold it by the apex, B, fig. 9.
Keep it very much indented in the centre (A to B); bring the wings or
side feathers forward, and curl over the three lips of the feather by
bending them with the fingers. Place it upright in a wine glass or a
slender single flower glass in the same manner as the Fan is placed.
Fig. 10 shows the Prince of Wales’s Feather complete.
[Illustration: Fig. 7.]
[Illustration: Fig. 8.]
[Illustration: Fig. 9.]
[Illustration: Fig. 10.]
WHITEHEAD’S
HOTEL COOK BOOKS.
=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:
=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.
The author of this series of Hotel Cook Books is a professional
Cook of Thirty Years’ experience, and every recipe has been
tried and practically proved.
The above books will be sent postpaid on receipt of price:
“American Pastry Cook,” $2.00; “Hotel Meat Cooking,” $2.00;
“Family Cook Book,” $1.50. All three will be sent to one
address on receipt of $5.00. Address all orders to
_Jessup Whitehead_,
OFFICE WITH _Publisher of Hotel Cook Books_,
_JOHN ANDERSON & CO._, 183 North Peoria Street,
Booksellers and Publishers. CHICAGO, ILL.