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,
NUMBER 5,
=THE STEWARD’S HANDBOOK=
AND GUIDE TO PARTY CATERING.
=BY JESSUP WHITEHEAD.=
=PRICE, POSTPAID, $3.00.=