Part 2

Lorgnettes are very easy indeed, and are a neat design. Fold the serviette in half lengthways. Fold back an inch, or an inch and a half, at the double end, and bring it to the centre, in the same way observable in fig. 1. Turn it over on the other side and roll both ends, one at a time, to the centre; taking care to press in with the fingers, as it is rolled, the tendency is to bag up; so as to keep it smooth outside, and the centre band tight. Stand it upright. The Lorgnettes do not inclose the bread.

THE PYRAMID.

The Pyramid, provided the napkin is very stiff and fine, is easily made. Double it in half one side within an inch of the other, so that it may be more slender towards the point. Fold it in seven the narrow way, like fig. 3, in the shell. Press these folds down with an iron; then crimp them across with a paper knife, folding it in and out the width of the knife. Lastly, join it round like a pyramid, and stand it upright over the bread. For a bride, or a distinguished guest, slender wreaths of flowers may be placed all round in every crimping.

THE FLEUR-DE-LYS.

The Fleur-de-Lys should be folded with very stiff damask, a little damp, and fresh ironed; but may be made with a small light damask, without starch, by using a little pin at the back of the waist, marked C to D in diagram (fig. 5). Rich heavy damask of a large size is always tiresome to fold without starch, although looking whiter, brighter, and handsomer on table. Lay the serviette flat on the table: fold it in half; and in half again, lengthwise; keeping the selvages all to the top. Halve it the narrow way, A to B (fig. 1). Merely make the crease, and open this last fold again: thus you have the centre marked. Take the ends E and D, and fold them to the centre: you thus have an oblong, equal to two squares. Turn down the corner E, and you have a resemblance to fig. 2. Take the point D in that diagram, and bring it to C. Take the point E and turn it under to C, in the way shown in fig. 3. Treat the point F in the same manner. Thus fig. 4 is made. Double fig. 4 in half, flat from A to B. Hold it tight between the thumb and finger at C and D. Take hold of the points at A and pull them out to resemble the petals of a Fleur-de-Lys, like fig. 5. Turn up the corners, E and F, at right angles to stand it upon, pinching the waist well in. If not quite stiff enough to stand alone, after being pinched a moment, place a pin at the back of the waist; but pins are always better avoided.

THE ARCHBISHOP’S, OR DOUBLE MITRE.

The Archbishop’s, or Double Mitre, is exceedingly pretty, and may be folded from any serviette. First fold the linen in half, and lay it flat on the table. Turn down six inches from the top. Fold down an inch and a half of this at the edge, and fold that over again; the folds forming an outside band like that shown in fig. 1, from A to B. Raise the ends A and B in the hand, and form the point C, in fig. 2, allowing the folds of the linen to overlap a little. Smooth it down flat, without raising or moving it from the table; fold the lower end the same, and bring it up to D E, in fig. 3. Turn the fold D E, down on the right side, and make another point with it like that at C, in fig. 2, but a little lower, so as to show the top point above it. Lastly, fold up the lower edge F G, about an inch and a half, to form the band of the Mitre. Bring the two ends F and G, round to the back, to make the shape of a cap, and insert one in the other. If large enough, fit it over the dinner roll. If not, set it on the table, and place the roll upright in the hollow. The front should face the guest.

THE BREAD BASKET.

Fold the serviette four times lengthways. Turn down the corners in the way observed in fig. 1. Make the three standing folds across the centre, the middle one to project, C and D to bend inwards. This makes a hill or ridge in the centre. Fold back each corner at the dotted lines F and C. Now hold it erect like fig. 2. Pinch it up together in a flat line. Make a circle of it by bringing the ends together and inserting B in A. Place it round the bread.

THE FLOWER BASKET.

Take a very stiff square of damask, and fold it exactly in half. Open and fold in half the reverse way. The centre is now ascertained. Fold all the corners very exactly to the centre. Iron them down; turn over, and again turn the corners to the centre. Turn the serviette over again and take each corner from the centre, and fold it back at the half. Then crease it from A to B (fig. 1), open the crease, and fold it again from C to D. Take it in the hand and bring the crease A to C, and C to B, and so all round. This will enable you to make it stand. Hold the apex between the fingers of one hand and square out the four sides. This makes it resemble fig. 2, and completes it. A few flowers should be arranged in the compartments. For variety the corners may be left upright, like fig. 3. By reversing it, as shown in fig. 4, a different design is obtained.

THE IMPERIAL CROWN.

The Imperial Crown requires very stiff damask—an exact square is best,—and either a very small serviette, or a very large one folded in four, to reduce it to a quarter its size. Lay it flat on the table: fold the end, A, B, over to the dotted line in the centre, C D. Do the same the other side, bringing E F to C D. Then place the end, A B, in three folds, as for a fan, the whole length of the damask, and crease them down, making the folds exactly use the piece between A B, and the fold at _g_, _h_. Then fold the end, E F, to match. Then bring the folded ends, A B, to the centre, _j_, crossing the folded part of one over the other where they meet. The serviette will now look like fig. 2. Turn the fold, E F, to the back and fold down. Next bring the corner E, by the dotted line K J, completely across, like fig. 3; the end N is to be level with the end E. The end N is then to be crossed over to match, and the end of the band inserted in the folds of the other, so as to hold firmly together. Put the hand inside and shape it. When set over the dinner roll it will stand firm. It should be a full-sized roll. The front of the hat should face the guest. If the _carte de menu_ is not too large, it may be placed in the plaited fold at N, before crossing the ends over.

THE DOUBLE HORN OF PLENTY.

This requires a stiff serviette, damp and fresh ironed. It may, however, be made from a limp one, if a small pin is inserted at each side, after the last fold. Lay the serviette flat on the table; fold in four lengthwise, keeping all the selvages one way. Turn the two ends to meet in the centre. Turn that over, and turn down two corners not at the selvage edge, at the lines A to B, and C to D. Turn it over and it will resemble fig. 1. Take the end C, and roll it over to D (see fig. 2). Bring A to B in the same manner, and complete the design. It is most suitable for a Christmas dinner party, when it may be filled with holly or any bright flowers; or one space may be filled with holly and the other with grapes, almonds, raisins, &c., to represent plenty (see fig. 3). Pinch the horns down and hold them a minute, to make them preserve their shape.

THE COLONNE DE TRIOMPHE.

This is difficult to fold, although it may be done with a soft damask. Starch is, however, an improvement. The secret of success depends entirely on rolling it _very_ lightly. Lay the serviette flat on the table. From A to B (fig. 1), fold down about six inches, if it is a large serviette. After trying the fold once, by reference the illustration, it will be seen if the proportion is properly kept. The one which we have just folded ourselves, as a model, stands fifteen inches high, eleven for the shaft of the column, and it is very erect and firm, although made of limp damask. Fold the damask in half from C to D (fig. 1), to ascertain the half. In the left hand nip up the corner E, as shown in the illustration; the centre C and the corner G in the same way, like fig. 2, shaping them into laurel leaves. Then pleat down the serviette, holding the top still in the hand, in the way described in fig. 3. Next take the end H (fig. 2), that is, the left hand lower corner, and pass it completely round the serviette to the right, bringing the selvage tight around A to B in fig. 3. Lay it on the table, holding the neck at E grasped in the hand, at first; and tucking down and keeping tight the folds from C to D (fig. 4), whilst rolling over the end E to F, as tightly as possible, umbrella wise; pressing it on the table as you roll it up, to keep it firm. Fasten the end with a little pin. Then firmly tuck in the odd corners at the base, in the way half a pound of sugar or an ounce of almonds are turned in. Twine a wreath of flowers around it. The artificial wreaths of small roses or holly, sold at the grocers’, are pretty for the purpose. Set it upright, and with a little manipulation it will sit firm in the plate.

THE TULIP.

The Tulip requires a very stiff material. The folds are very simple, but requires nicety of fingering and pressure with a hot iron. Bring all the corners to the centre, as for the Crown. Bring the corners down to the centre again and again; in all five times. Press it well. Finish all the serviettes to be folded so far, and then recommence with the first by turning down all the corners one by one, to form the Tulip petals, which should hang down in long points, like a dog’s ears. Place the Tulip on a glass.

THE BRIDAL SERVIETTE.

The Bridal Serviette is almost identical with the Pyramid, and is so called because it is a favorite for wedding breakfasts. At the top it is to be decorated with a few flowers. For the bride, stephanotis, white roses, or any white flowers available, mixed with a little orange blossom. For the other guests a scarlet flower. The serviette must be very stiff and damp from fresh ironing. Lay it on the table flat. Fold it not in half, but within an inch and a half of the top (see fig. 1). Take the corners A and B, and fold them to C and D again, within an inch and a half of the last fold, and like the last fold flat and straight across. This produces fig. 2. Again take the ends E and F and fold over to G and H, within an inch and a half of the last fold. This will probably about halve the remaining piece; but that will depend on the size of the serviette. Then fold it the narrow way, backwards and forwards, as for a fan, nine times, creasing it firmly down. Opening it as little as possible, turn down all the tops of the folds in the way noticed in fig. 3, beginning at the top of the three tiers. Then join it round, fixing the first fold over the last, and pinch it together at the top.

THE PRINCE OF WALES’S FEATHER.

The Prince of Wales’s Feather is a perfectly new design, invented especially for the present work. It is simple in effect and very handsome in appearance. It requires a very stiff crisp serviette. Lay the damask on the table, ironing it damp. Fold it from fig. 2 in the Crown, from A to B, using the hot iron to crease it. Without disturbing this fold, crease in half again the reverse way, from C to D, thus reducing the size to a quarter. Smooth it with the iron. Next fold this in half diagonally, like fig. 4 in the Crown. Observe fig. 4, in the illustrations on the present page, carefully. Fold it in half from A to B, using the iron; this will produce fig. 2. Make the fold C to B, on one side only, in the manner shown in fig. 3. Then fold it back again at the dotted line D, and it will resemble fig. 4. Fold the other side to match, always using the iron to press every fold. Open it and it will resemble fig. 5, with the folds A, C, D. Make the folds, E, as shown in fig. 5, taking care not to flatten the other folds, leaving the serviette only just open enough to make the folds, E, each side. It now resembles fig. 6. Bring the last two folds quite flat and inside C and D, and it will resemble fig. 7. Treat the other side the same, and then fold it in half in the middle, A, and it will resemble fig. 8. Now allow it to open a little and hold it by the apex, B, fig. 9. Keep it very much indented in the centre (A to B); bring the wings or side feathers forward, and curl over the three lips of the feather by bending them with the fingers. Place it upright in a wine glass or a slender single flower glass in the same manner as the Fan is placed. Fig. 10 shows the Prince of Wales’s Feather complete.

WHITEHEAD’S HOTEL COOK BOOKS.

=No. 1.—“THE AMERICAN PASTRY COOK”.= (FOURTH EDITION.) PRICE, POSTPAID, $2.00. EMBRACES THE FOLLOWING:

=PART FIRST=—The Hotel Book of Fine Pastries, Ices, Pies, Patties, Cakes, Creams, Custards, Charlottes, Jellies and Sweet Entrements in Variety.

=PART SECOND=—The Hotel Book of Puddings, Souffles and Meringues. A handy Collection of Valuable Recipes, original, selected and perfected for use in Hotels and Eating Houses of every Grade.

=PART THIRD=—The Hotel Book of Breads and Cakes; French, Vienna, Parker House, and other Rolls, Muffins, Waffles, Tea Cakes; Stock Yeast and Ferment; Yeast raised Cakes, etc., etc., as made in the best hotels.

=PART FOURTH=—The Hotel Book of Salads and Cold Dishes, Salad Dressings, with and without oil; Salads of all kinds, how to make and how to serve them; Boned Fowls, Galantines, Aspics, etc., etc.

☞ The above parts of all comprised in the “AMERICAN PASTRY COOK,” together with a large amount of valuable miscellaneous culinary matter.

=No. 2.—“HOTEL MEAT COOKING.”= (FOURTH EDITION.) PRICE, POSTPAID, $2.00. EMBRACES THE FOLLOWING:

=PART FIRST=—The Hotel, Fish and Oyster Book; Showing all the best methods of Cooking Oysters and Fish, for Restaurant and Hotel Service, together with the appropriate Sauces and Vegetables.

=PART SECOND=—How to Cut Meats, and Roast, Boil and Broil. The entire trade of the Hotel Meat Cutter, Roaster and Broiler, including “Short Orders,” Omelets, etc.

=PART THIRD=—The Hotel Books of Soups and Entrees, comprising specimens of French, English, and American _Menus_, with translations and comments. Showing how to make up Hotel Bills of Fare, with all the different varieties of Soups and Consommes in proper rotation, and a new set of entrees or “made dishes” for every day.

=PART FOURTH=—Creole Cookery and Winter Resort Specialties.

=PART FIFTH=—Cooks’ Scrap Book—A Collection of Culinary Stories, Poems, Stray Recipes, etc., etc. Index of French Terms, an explanation and translation of all the French terms used in the Book, alphabetically arranged.

☞ The above parts are all comprised in “HOTEL MEAT COOKING,” together with a large and varied selection of matter pertaining to this part of the culinary art.

=No. 3.—“WHITEHEAD’S FAMILY COOK BOOK.”= PRICE, POSTPAID, $1.50. A PROFESSIONAL COOK’S BOOK FOR HOUSEHOLD USE.

Consisting of a series of _Menus_ for every day meals and for private entertainments, with minute instructions for making every article named.

The Recipes in all these books are properly headed, numbered and indexed, for handy reference.

The author of this series of Hotel Cook Books is a professional Cook of Thirty Years’ experience, and every recipe has been tried and practically proved.

The above books will be sent postpaid on receipt of price: “American Pastry Cook,” $2.00; “Hotel Meat Cooking,” $2.00; “Family Cook Book,” $1.50. All three will be sent to one address on receipt of $5.00. Address all orders to

_Jessup Whitehead_, OFFICE WITH _Publisher of Hotel Cook Books_, _JOHN ANDERSON & CO._, 183 North Peoria Street, Booksellers and Publishers. CHICAGO, ILL.

NO. 4.

The Famous California Book of COOKING, STEWARDING, CATERING, and HOTEL KEEPING, called

=Cooking for Profit=

AND EIGHT WEEKS AT A SUMMER RESORT.

Two Books in One. About 400 Pages.

A Remarkable Volume which shows how Money is made by Boarding People and What it Costs to Live Well.

—PRICE, $3.00—

For Sale at the Offices of all the Hotel Newspapers and Summer and Winter Resort Journals, and by the Author and Publisher,

=_Jessup Whitehead_,= 183-187 North Peoria St., CHICAGO, ILL.

CONTENTS.

=PART FIRST=—Some Articles for the Show Case. The Lunch Counter. Restaurant Breakfasts, Lunches and Dinners. Hotel Breakfasts, Dinners and Suppers. Oyster and Fish House Dishes. The Ice Cream Saloon. Fine Bakery Lunch. Quaker Dairy Lunch. Confectionery Goods, Homemade Beers, etc.

=PART SECOND=—Eight Weeks at a Summer Resort. _A Diary. Our daily Bill of Fare and what it costs._ A Party Supper of Forty Cents per Plate. The Art of Charging Enough. A School Commencement Supper. Question of How Many Fires. _Seven Fires for fifty persons vs. one Fire for fifty._ The Round of Beef for Steak. A Meat Block and Utensils. Bill of Groceries. _A Month’s Supply for a Summer Boarding House, with Prices._ A Refrigerator Wanted. _About keeping Provisions; Restaurant Patterns._ A Good Hotel Refrigerator. _Cost of Ice to supply it._ Shall we have a Bill of Fare? _Reasons why: a Blank Form._ Is Fish Cheaper than Meat? Trouble with the Coffee. How to Scrub the Kitchen. Trouble with Steam Chest and Vegetables. Trouble with the Oatmeal. Building a House with Bread Crusts. Pudding without Eggs. A Pastry and Store Room Necessary. A Board on a Barrel. First Bill of Fare. Trouble with Sour Meats. Trouble with the Ice Cream. The Landlord’s Birthday Supper. _Showing how rich and fancy Cakes were made and iced and ornamented without using Eggs._ The Landlady’s Birthday Supper. Trouble in Planning Dinners. Trouble with Captain Johnson. Trouble in Serving Meals. Trouble with the Manager. Breakfasts and Suppers for Six Cents per Plate. Hotel Dinners for Ten Cents per Plate. Hotel Dinners for Seventeen Cents per Plate. Supper for Forty for Eight Cents per Plate. Breakfast for Forty for Nine Cents per Plate. An Expensive Wedding Breakfast, _for the Colonel and the Banker’s Daughter_. Four Thousand Meals. Review. Groceries for 4,000. Meat, Fish and Poultry for 4,000. Flour, Sugar and Coffee for 4,000. Butter and Eggs for 4,000. Potatoes, Fresh Vegetables and Fruits for 4,000. Canned Fruits and Vegetables for 4,000. Milk and Cream for 4,000. Total Cost of Provisions for 4,000. How to Save Twenty Dollars per Week. How Much we Eat. How Much we Drink. How Much to Serve. Work and Wages. Laundry Work. Fuel, Light and Ice. Total Cost of Board. How Much Profit? How Many Cooks to How Many People? Boarding the Employees. Boarding Children. Meals for Ten or Fifteen Cents. Country Board at Five Dollars. If—a Bundle of Suppositions. Keeping Clean Side Towels. How Many Fires—Again. A Proposal to Rent for next Season. Conclusion.

=THE CONTENTS ALSO INCLUDE:=

=One Hundred Different Bills of Fare=, of Actual Meals, all with New Dishes; the Amount and the Cost per Head.

=Eleven Hundred Recipes.= All live matter that every Cook needs—both by Weight and by Cup and Spoon Measure.

=A Dictionary of Cookery=, Comprised in the Explanations of Terms and General Information contained in the Directions.

=Artistic Cookery.= Instructions in Ornamentation, with Illustrations, and Notes on the London Cookery Exhibition of 1885.

It is thoroughly analytical, practical, readable, and the first book of the principles of the systematic hotel keeping. =PRICE $3.00.= Address the Publisher, or any Hotel Paper.

Preface to Whitehead’s No. 4 Cooking for Profit.

This book is in many respects a continuation of the preceding volumes in the series, it fulfills the designs that were intended but not finished before, more particularly in the second part which deals with the cost of keeping up a table. It is not an argument either for or against high prices, but it embodies in print for the first time the methods of close-cutting management which a million of successful boarding house and hotel-keepers are already practising, in order that another million who are not successful may learn, if they will, wherein their competitors have the advantage. At the time when the following introduction was written, which was about four years before the finish, I was just setting out, while indulging a rambling propensity, to find out why it was that my hotel books which were proving admirably adapted to the use of the ten hotels of a resort town were voted “too rich for the blood” of the four hundred boarding-houses; also, it was a question how so many of these houses running at low prices are enabled to make money as easily as the hotels which have a much larger income. At the same time some statistician published a statement that attracted attention showing that the vast majority of the people of this land have to live on an income of less than fifty cents a day. At the same time also an English author published a little book, which, however, I have not seen and did not need, with the title of “How to live on sixpence a day,” (twelve cents) which was presumptive evidence that it could be done. In quest of information on these points I went around considerably and found a good many “Mrs. Tingees” who were not keeping boarding-houses, and I honor them for the surpassing skill that makes the fifty cents a day do such wonders; but the right vein was not struck until the opportunity occurred to do both the buying and using of provisions from the very first meal in a Summer Boarding House.