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The
Vest
Vegetable
Book
(Chas.
G.
Moore),
has
done
more
to
popularize
the
cooking
and
serving
of
vege-
tables
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,
printed
on
bond
paper.
Price
$1.00
The
Book
of
Sauces,
by
C.
Hermann
Senn,
is
the
newest
of
The
Hotel
Monthly
Handbook
series.
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
size,
printed
on
bond
paper
$1.00
Ideas
for
Refreshment
Rooms.
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
sys-
tems
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
j
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
bal-
anced
ration
and
right
eating,
the
advocacy
of
plain
foods
simply
prepared
and
appetisingly
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
;
illustra-
tions
of
kitchens,
of
restaurant
checks,
and
of
many
inter-
esting
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.
I
The
book
is
thoroly
indexed
and
cross
indexed
to
assure
quick
finding.
385
pages,
cloth
bound.
Price
$2.00
Hotel
Service
Department
Manual
(R.
L.
Meyer).
A
valuable
set
of
rules
for
employees
of
the
service
depart-
ment,
subdivided
under
the
following
heads
:
Bell
captain,
bell
captain's
clerk,
night
bellman,
day
bellman,
laundry
and
package
delivery
ooy,
page
boys,
elevator
starters,
;
6