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elevator
operators
(day),
elevator
operators
(night),
head
porter,
head
porter's
clerk,
porters
(day),
porters
(night),
baggage
check
room
attendant,
door
men,
garage
attend-
ant,
lobby
porters,
back
door
man
or
timekeeper
(day),
back
door
man
or
timekeeper
(night).
Printed
in
handy
size
to
fit
in
pocket.
4x9
inches.
55
pages.
Stout
paper
cover.
Price
$1.00
The
Fish
and
Oyster
Book,
by
Leon
Kientz,
for
many
years
chef
of
Rector's
(the
noted
sea
foods
restaurant
in
Chicago),
is
a
handy
vest
volume,
the
leaf
measur-
ing
3x6^4
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
forcemeats.
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
$1.00
Economical
Soups
and
Entrees
(Vachon).
This
book
was
written
in
response
to
a
demand
for
a
book
that
would
tell
how
to
prepare
savory
dishes
from
inexpensive
mate-
rials
at
small
cost
;
and,
in
particular,
how
to
use
up
left-
overs
;
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
3x7
inches,
bound
in
flexible
cover.
Price
$1.00
Eggs
in
a
Thousand
Ways,
by
Adolphe
Meyer,
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
ome-
lets
38.
The
recipes
are
in
condensed
form.
The
book
is
vest
size,
150
pages,
printed
on
bond
paper.
.
.$1.00
v
I?
£ me
,
riC5
*n
Waiter
(John
B.
Goins)
is
the
only
pub-
lished
book
that
treats
intelligently
of the waiter's
work
trom
bus
boy
to
head
waiter,
for
both
hotel
and
restaurant
requirements.
The
author
has
recently
completed
Part
2