and salad dressings. Mr. Shircliffe has not only
given the recipes, but in many cases has supplemented
them with author's notes, calling attention
to special health-giving features, and suggesting
diets for the different ailments that afflict
humans. He also takes opportunity to preach
many a short sermon on the importance of right
eating and what is best for health from the
cradle to old age. He also intersperses much of
human interest in the way of anecdote, legend
and historic events. In this way it is more than
a cook book--it is readable to those who are not
so much interested in how to make salads as in
the enjoyment of them. The great charm of the
book is the illustrations, which are from direct
photographs in the natural colors, so that the
dishes illustrated have the eye-appeal and the
enticing qualities of the real dish. It is a book
that fits into every kitchen--home, hotel, club,
hospital, restaurant, lunch room, cafeteria, steamship,
dining car, industrial catering plant, institution,
army mess--in fact, wherever information
is desired as to the why and how to prepare for
the table.
The Edgewater Salad Portfolio (Shircliffe) $2.00
A set of beautiful illustrations of salads taken
from the Edgewater Beach Salad Book. They are
mounted on heavy green cover stock, 8-7/8 x 11-1/4
inches, each showing one or two of the salads,
and are suitable for framing. The portfolio may
be used by the maitre d'hotel to assist him in selling
party menus. The illustrations are so natural
and appetizing that they make strong appeal to
patrons when selecting the salad course for special
menus. Also these pictures serve as a guide to
pantry girls, showing them how the finished salad
should look.
The Edgewater Sandwich Book (Shircliffe) $2.00
Supplemented with chapters on hors d'oeuvres,
supremes, canapes and relishes. More than 600
recipes. This book is by the author of the Edgewater
Salad Book, the most important culinary
book produced in recent years. There are thirty
illustrations of sandwiches and hors d'oeuvres.
It will meet the requirements of all kinds of refreshment
places from the soda fountain to lunch
room, tea room and high-class restaurant. Bound
in convenient pocket size.
A Selection of Dishes and the Chef's Reminder
(Fellows) $1.00
The book that has met with the largest sale and
is in most demand from managers, stewards and
cooks. It is in vest pocket form, 220 pages. The
most complete and serviceable pocket reference
book to culinary matters that has ever been published.
It is not a cook book, in the general sense
of the word, but is full of ideas and suggestions
regarding bill-of-fare dishes. Chapters are devoted
to entrees of all kinds, salads, soups, consommes,
fish and their sauces, sauces in general,
garnishes, fancy potatoes, miscellaneous recipes,
hints to cooks and stewards, suggestion for breakfast,
lunch and supper dishes, chafing dish cookery,
menus, and a pronouncing glossary of culinary
terms. Hundreds of the dishes listed are
given with their bill-of-fare names only, as the
cooks understand the basic work in preparing
dishes, and the sauces and garnishes are treated
separately, with information as to their component
parts. Thousands of men who possess a
copy of this book say it is their greatest help.
Printed on bond paper, bound in flexible cover.
The Hotel Butcher, Garde Manger and Carver
(Frank Rivers) $2.00
The author has cultivated a new field in culinary
literature, and produced a book both novel and
useful. His experience as butcher, carver, chef
and steward enabled him to compile facts regarding
meats and meat economics, from the butcher
shop to the dining-room table, that will be invaluable
to managers, stewards, chefs, and all
persons employed in culinary work. His book
digests the subjects of buying, handling, sale,
and service of meats, poultry and fish for hotels,
restaurants, clubs and institutions. It is varied
with suggestions for the use of meats and trimmings
for particular dishes; the composition of
these dishes set forth in concise form. The information
is clarified by the use of about 300 illustrations.
The index is so comprehensive that any
item may be referred to on the instant. 125 pages.
Ideas for Refreshment Rooms $1.00
This book is composed mainly of expositions of
catering systems, in particular, tea room, lunch
room, department store, cafeteria, school, industrial
plant, dining car, club and outside. A valuable
feature of it is the illustrating of different
accounting systems and report forms; also plans
of lunch rooms, kitchens and pantries, showing
consistent lay-out. There are more than a hundred
beautiful half-tone illustrations picturing
refreshment rooms of many kinds, their decoration,
and furnishment. Complete sets of menus
of famous catering establishments are presented;
also a large number of menus to fit the lunch
room, cafeteria, industrial plant, or school. Thruout
the book there is a plea for the balanced
ration and right eating, the advocacy of plain
foods simply prepared and appetizingly served,
the nutritive value given careful consideration.
There is a chapter on service; a chapter on the
brewing and serving of tea and coffee; several
pages devoted to pantry prepared foods; illustrations
of kitchens, of restaurant checks, and of
many interesting things, as electric equipment;
questions of fuel economy, illumination, and a
hundred and one clever ideas in the marketing
of prepared foods in public eating houses. The
book is thoroly indexed and cross indexed to
assure quick finding. 385 pages, cloth bound.
The Culinary Handbook (Fellows) $2.00
Presents in concise form information regarding
the preparation and service of nearly 4,000 different
bill-of-fare dishes; also gives much information
of encyclopedic nature regarding foods
of all kinds. Quick reference to every dish described
is facilitated with an index of 39 columns
arranged in alphabetical order, and cross indexed
so that no matter what one is looking for, all he
has to do is to find the initial letter and under it,
in alphabetical order, for second, third and fourth
letters, etc., the article wanted, with page on
which it is found. Referring, for instance, to a
sauce of any particular kind. Find the word Sauce
in the index, and under it will be found in alphabetical
order 149 different sauces; and under
Salads 71 different kinds, exclusive of the variations
in making. Under head of Sausage there are
45 different kinds described, with directions for
making as well as cooking and serving. In fact,
the sausage information in this book is more
complete than in any other published. 190 pages;
7 x 10 inches.
The Menu Maker (Fellows) $2.00
This is the last of the successful ready reference
books compiled by Chas. Fellows, author of "A
Selection of Dishes and the Chef's Reminder"
and "The Culinary Handbook." In this book Mr.
Fellows has compiled in concise form thousands
of suggestions for daily changes on the bills-of-fare,
both American and European plan, for
breakfast, luncheon and dinner cards, and so arranged
as to give popular changes from day to
day to give acceptable variety. The book is supplemented
with 110 pages of sample menus and
bills-of-fare, several of them photographic reproductions,
and representing the cards of hotels and
restaurants of both first and second class, lunch
rooms, transportation catering menus, club menus,
wine list, caterer's list, and several illustrations
of glass, china and silverware and banquet
scenes. The book is indexed; printed on fine
quality paper; page 7 x 10 inches, cloth bound.
Paul Richards' Pastry Book $2.00
This is the title in brief of "Paul Richards' Book
of Breads, Cakes, Pastries, Ices and Sweetmeats,
Especially Adapted for Hotel and Catering Purposes."
The author is known as one of the most
skillful all around bakers, pastry cooks and confectioners
in America, and has demonstrated the
quality of his work in leading hotels. In writing
this book he took particular pains to have the
recipes reliable and worded in such simple fashion
that all who read them may readily understand
and work from them. The book is in seven parts.
Part I is devoted to fruit jellies and preserves;
jams, jellies, compotes and syrups; preserved
crushed fruits for sherbets and ices; preserving
pie fruits; sugar boiling degrees; colors. Part II,
pastry and pie making, pastes and fillings; pastry
creams, patty cases, tarts and tartlets; icings.
Part III, cake baking; Part IV, puddings and
sauces. Part V, ice creams, ices, punches, etc.
Part VI, breads, rolls, buns, etc. Part VII, candy
making and miscellaneous recipes; bread economies
in hotel; caterers' price list. The recipes are
readily found with the aid to 36 columns of index
and cross index in the back of the book, this
index forming in itself a complete directory, so
to speak, of breads, pastry, ices and sugar foods.
Printed on strong white paper; pages 7 x 10
inches, 168 pages, bound in cloth.
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 71/2 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
Mr. Senn is the author of the famous Twentieth
Century Cookery Book, The Menu Book, Practical
Gastronomy, and ten other culinary books that
have become standard in Europe, and that have
extensive sale in America. His Book of Sauces
is the most complete work of the kind that has
ever been produced. It treats the subject thoroly
from every angle and covers all kinds of sauces
for meat, poultry, fish and salad dishes; also
sweet sauces. This book is adapted not alone
for the hotel and catering trades, but also for
family use the world over. Epicures will find it
invaluable for the suggestions and practical instructions,
together with the culinary lore therein
contained. Book is vest pocket size, printed
on bond paper.
The Fish and Oyster Book (Kientz) $1.00
The author was for many years chef of Rector's
(the noted sea foods restaurant in Chicago), is a
handy vest pocket volume, the leaf measuring
3 x 61/2 inches. In this book Mr. Kientz tells in
concise manner how to cook practically every
kind of fish that is brought to the American
market; and not only explains the method of
cooking, but also the making of the sauces and
the manner of service. Every recipe is given with
its bill-of-fare name in English and its translation
into the French. The recipes include also such
dishes as frogs' legs, all kinds of shell fish, snails,
terrapin, and the fish force-meats. Also there is
an appendix with specimen fish and oyster house
luncheon and dinner menus, with and without
wines. The book is indexed, printed on bond
paper, bound in flexible cover.
Economical Soups and Entrees (Vachon) $1.00
This book was written in response to a demand
for a book that would tell how to prepare savory
dishes from inexpensive materials at small cost;
and, in particular, how to use up leftovers; by
which is meant good cooked foods not served at
a previous meal, and which have not in any way
lost their marketable value in the sense of deterioration
of quality, but which can be served
in hotel or restaurant in the same appetizing
manner that leftovers are served in well-to-do
families. Mr. Vachon was selected to write this
book because of his reputation as an economical
chef. In it he has given recipes in particular for
meat entrees of the savory order, stews, pies and
croquettes, hash, salads and fried meats. The
soups include creams, broths, bouillons, chowders,
purees, pepper-pots and the like. It is two books
in one, separately indexed, printed on bond paper,
leaf 3 x 7 inches, bound in flexible cover.
Eggs In a Thousand Ways (Meyer) $1.00
This book gives more reliable information regarding
eggs and their preparation for the table than
can be found in any other book. Is indexed and
cross indexed so that any method of cooking eggs
and any of the garnishings can be referred to on
the instant. The book starts with boiled eggs.
Then (following the departmental index in alphabetical
order) are cold eggs, 79 ways; egg
drinks, 22 kinds; eggs in cases, 25 ways; in
cocottes, 24 ways; mollet, 79 ways; molded in
timbales, 29 ways; fried, 33; fried poached, 38;
hard eggs, 32; miscellaneous recipes, 27; omelets
in 210 ways; poached, 227 ways; scrambled, 123;
shirred, 95; stuffed, hard, 34; surprise omelets,
9; sweet eggs, 16; sweet omelets, 38. The recipes
are in condensed form. The book is vest pocket
size, 150 pages, printed on bond paper.
Drinks (Jacques Straub) $1.00
This book is full of genuine pre-prohibition recipes
for mixed Drinks. The author was wine steward
of the famous Blackstone Hotel Bar in
Chicago. It is an authoritative treatise on how
mixed drinks should be made. In addition to 700
practical recipes, it has a preface by "Oscar" of
the Waldorf, and an opening chapter outlining
the care and medicinal value of wines.
We recommend "Drinks" as the book being
used by the finest hotels and clubs, by connoisseurs
of beverages, and as a book that is authoritative
and exceedingly practical because it was
written by one who knew how, and was first
published in the days before prohibition (1914).
The Menu Translator (Duchamp & Jenning) $3.00
This book was formerly known as the "Universal
Dictionary of Menus" and served as a
guide to thousands of menu-makers, stewards,
and chefs. Today, it has been completely revised,
greatly enlarged and lists about 12,000
translations in French, English and German.
Items are carefully arranged under 25 headings,
making it easy to find any item. Now in
its seventh edition, and one of the newest and
most complete works of its kind. 137 pages,
5 x 71/2 inches.
Advertising of Hotels (Clarence Madden) $2.00
This is the first practical, comprehensive inquiry
into hotel advertising ever made available. It is
the only book which treats the problem of selling
rooms and service in its entirety--promotion,
publicity, "in-the-house", "word-of-mouth", copy,
appropriation, media selection, and agency contact.
Mr. Madden is acquainted with both sides
of the advertising picture. His book brings the
two into sharp focus and shows their proper relationship....
Anyone who is in any way affected
by hotel advertising should be sure to have on
hand a copy of "THE ADVERTISING OF
HOTELS" for study, reference, and guidance.
The Van Orman System of Hotel Control $ .50
A book illustrating and describing the many forms
used in the hotels of the Van Orman Chain of
hotels.
American Plan Check System (Lewis) $1.00
Hospitality (McGovern) $1.00
The American Waiter (Goins) $1.00
This is the only published book that treats intelligently
of the waiter's work from bus boy to
head waiter, for both hotel and restaurant requirements.
Interspersed are chapters on the care
of table wares, salad making, table setting, carving,
dishing up, handling of sea foods, building
of banquet tables, and many other useful items
of information. The book is illustrated, vest
pocket size, printed on bond paper.
The Hotel Monthly Bookshop
John Willy, Inc.
950 Merchandise Mart Chicago 54, Illinois
End of Project Gutenberg's The Hotel St. Francis Cook Book, by Victor Hirtzler