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THE HOTEL MONTHLY
HANDBOOK SERIES
for Hotel, Restaurant, Transportation
Catering,Institution and Club Use
For Sale By
The Hotel Monthly, John Willy,PubUsher
443 So. Dearborn St., CHICAGO
Sent to any address (carriage prepaid) upon
receipt of price.
A Selection of Dishes and the Chef's Bcminder. By
Cbas. Fellows. Is the most popular of Hotel Monthly
handbook series. Contents Includes: 450 entrees of
meats* fowl and game. 200 entrees suitable for Fridays
and vegetarians. 80 sweet entrees. 78 hors d'oeuvres—
hot and cold. 85 salads. 131 soups, broths and bouillons.
67 consommes. 40 kinds of flsh and 400 ways of cook
ing them. 1S2 sauces, showing their Ingredients. 125
garnishes, showing their composition. 7 fancy butters.
10 flavoring vinegars. 8 fritter batters. 50 fancy potato
dishes for garnishing. 24 miscellaneous recipes. 40 valu
able hints to cooks and stewards. BUEAKFAST, Includ
ing fruits in season, cereals, fish (37); fried meats (15);
entrees and miscellaneous (59); omelets (28); eggs (35);
cold meats; potatoes (19); hot breads and cakes;
drinks; specimen breakfast menus. LUNCHEONS, In
cluding soups (37); relishes; flsh; luncheon entrees
(157); luncheon menus. SUPPER, including vegetable
salads and their dressings (47); chafing dish service and
cookery (36); wine service. A pronouncing glossary of
culinary terms giving 734 translations. The book is vest
pocket size, printed on bond paper, bound in leather.
Price, postpaid, $1.
The Culinary Handbook. By Charles Fellows. The most
complete reference book for all things culinary that
has ever been produced in single volume of 200 pages.
Recipes and explanations for upwards of 4,000 different
articles and dishes. The book Is of especial value be
cause entirely In English, and the contents are so grouped
as to be easily found; also there is to the book a care
fully compiled Index so that reference to any partlcnlar
Item can be bad on the Instant. This index also is of
particular value as a reminder. The book is handsomely
bound in leather and printed on bond paper. Price, post
paid. $2.
Fellows' Menu Maker with Appendix Menus and Bills of
Fare. Contains suggestions for selecting and arranging
menus for hotels and restaurants, with object of changing
from day to day to give continuous variety of foods in