114 / 122
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
1
plant,
institution,
army
mess
—
in
fact,
wherever
information
is
desired
as
to
the
why
and
how
to
prepare
for
the
table.
Price
$5.00
Salad
Portfolio
(Shircliffe).
A
set
of
beautiful
illustra-
tions
of
salads
taken
from
the
Edgewater
Beach
Salad
Book.
They
are
mounted
on
heavy
green
cover
stock,
11
x
16
inches,
each
showing
three
or
four
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.
Price
$2.00
The
Edgewater
Sandwich
Book
(Shircliffe).
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
illustra-
tions
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
size.
Price.
.
.$2.00
The
Hotel
St.
Francis
Cook
Book
(Hirtzler).
The
author
was
chef
of
Hotel
St.
Francis,
San
Francisco.
Adapted
for
hotels,
restaurants,
clubs,
coffee
rooms,
families
and
every
place
where
high-class,
wholesome
cuisine
is
desired.
This
is
the
most^
important
culinary
book
that
has
come
from
any
press
in
the
last
twenty-five
years.
Mr.
Hirtzler
is
known
thruout
Europe
and
America
as
one
of
the
ablest
chefs
of
the day.
He
made
the
cuisine
of
the
Hotel
St.
Francis
world-famous.
A
feature
of
the
Hotel
St.
Francis
Cook
Book
that
will
be
appreciated
by
thousands
of
hotel
people,
caterers,
families
and
all
interested
in
home
eco-
nomics,
is
the
selection
and
preparation
of
foods
in
sea-
son;
the
presentation
of
breakfast,
luncheon
and
dinner
menus
for
every
day
in
the
year
—
the
selections
appro-
priate,
and
all
dishes
actually
prepared
and
served
in
the
Hotel
St.
Francis.
This
feature
of
the
book
gives
a
sugges-
tive
quality,
a
reminder
attribute,
and
a
knowledge
of
food
economies
and
food
attributes
that
is
hereby
brought
to
the
aid
of
the
proficient
and
the
learner,
also
enables
even
the
inexperienced
to
produce
the
well-balanced
menu.
The
Hotel
St.
Francis
Cook
Book
is
indexed
and
cross
indexed
so
that
every
recipe
can
be
referred
to
on
the
instant.
Price
$3.00
A
Selection
of
Dishes
and
The
Chef's
Reminder
(Chas.
Fellows).
The
book
that
has
met
with
the
largest
sale
and
is
in
most
demand
from
managers,
stewards
and
cooks.
Is
in
vest
form,
220
pages.
The
most
complete
and
serviceable
reference
book
to
culinary
matters
that
has
ever
been
published.
It
is
not
a
cook
book,
in
the
gen-
eral
sense
of
the
word,
but
is
full
of
ideas
and
suggestions
regarding
bill-of-fare
dishes.
Chapters
are
devoted
to
en-
trees
of
all
kinds,
salads,
soups,
consommes,
fish
and
their
sauces,
sauces
in
general,
garnishes,
fancy
potatoes,
miscel-
laneous
recipes,
hints
to
cooks
and
stewards,
suggestions
for
breakfast,
lunch
and
supper
dishes,
chafing
dish
cook-
ery,
menus,
and
a
pronouncing
glossary
of
culinary
terms.
Hundreds
of
the
dishes
listed
are
given
with
their
bill-of-