115 / 122
fare
names
only,
as
the
cooks
understand
the
basic
work
in
preparing
dishes,
and
the
sauces
and
gardnishes
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.
Price
$1.00
The
Culinary
Handbook
(Chas.
Fellows).
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
prescribed
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
sec-
ond,
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
Sau-
sage
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;
7x10
inches
$2.00
Fellows'
Menu
Maker
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
com-
piled
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
ar-
ranged
as
to
give
popular
changes
from
day
to
day
to
give
acceptable
variety.
These
changes
include
soups,
fish,
boildes,
entrees,
roasts
and
specials.
In
their
presentation
he
starts
with
typical
bills-of-fare,
and
the
changes
are
such
as
might
be
made
in
these
bills
from
day
to
day.
Also
he
has
presented
a
chapter
entitled
"Suggestions
for
Specials
for
the
Day,"
in
which
the
dishes
are
priced
and
underlined
with
brief
information
regarding
their
composi-
tion.
Also,
he
submits
several
sample
menus
for
business
lunches,
banquets,
and
small
party
dinners,
and
one
very
serviceable
feature
of
the
book
is
a
list
of
the
most
pop-
ular
dishes,
as
soups,
fish,
boiled
meats,
roasts,
and
entrees.
The
book
is
supplemented
with
110
pages
of
sam-
ple
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
silverwares
and
banquet
scenes.
The
book
is
indexed;
printed
on
fine
quality
paper;
page
7x10
inches,
cloth
bound.
Price
$2.00
Clarenbach's
Hotel
Accounting.
In
writing
this
book
it
was
Mr.
Clarenbach's
purpose
to
outline
a
simple
system
of
hotel
accounting
that
would
meet
the
needs
of
the
aver-
age
hotels,
particularly
of
hotels
from
50
to
200
rooms.
His
first
book
was
published
in
1908
and
the
system
was
adopted
by
thousands
of
hotels.
Since
then
there
have been
two
revisions
to
meet
new
conditions
of
the
more modern
hotels.
This
is
the
third
revision,
thoroly
up-to-date,
and
with
illustrations
that
show
the
actual
account
books
rul-
ings
and
facsimile
entries
;
and
the
text
matter
is
so
clear
that
one
need
not
be
a
practical
bookkeeper
to
understand.
3