Part 3

In reference to unfinished work I take the liberty here of saying that the bills of fare in this book with the quantities and proportions and relative cost from the continuation and complete illustration of an article entitled “The Art of Catering” in _Hotel Meat Cooking_. Knowing how much to cook, how much to charge, how to prevent waste and all such questions raised there are carried out to an answer in these pages. In regard to the use of French names for dishes it is necessary that a statement should be made. A great reform has taken place in the last ten years in the composition of hotel bills of fare, and the subject matter of these books having been widely diffused by publication in the hotel newspapers, has undoubtedly had much to do with the improvement that is now observable. My own design was, however, to explain French terms, give their origin and proper spelling, and to that end I had a mass of anecdotes, historical mention and other such material collected to make the explanations interesting. As a preliminary, I began exposing the absurdities committed by ignorant cooks and others trying to write French, and before this had proceeded far the newspapers took up and advocated the idea that French terms should be abolished altogether. If that was to be the way the knot of misspelling and misnaming dishes was to be cut, there was no use for my dictionary work and the material was thrown away; I followed the new path and it proves a plain and sensible one. At the same time there is an aspect of the subject which cooks seeking situations perceive and editors of newspapers may never think of, and that is that there are many employers whom the reform has not reached who will pay a hundred dollars for a cook who can give his dishes imposing foreign names more willingly than fifty dollars to a better cook who can only write United States. First class hotels which have all the good things that come to market avoid French terms. They that have turkey and lamb, chicken, peas and asparagus, oysters and turtle and cream want them shown up in the plainest reading; to cover them up with French names would be injudicious; but if we have but the same beef and mutton every day, the aid that a few ornamental terms can give is not to be despised. First of all it is requisite that those who use such terms should know what they are intended to indicate and how they should be spelled and then they can be taken or left according to the intelligent judgment of those concerned.

J. W.

WHITEHEAD’S

Professional Cookery Books.

No. 1.—=THE AMERICAN PASTRY COOK.= A book of perfected Receipts, for making all sorts of articles required of the Hotel Pastry Cook, Baker and Confectioner. Seventh edition. Cloth, $2.00.

No. 2.—=HOTEL MEAT COOKING.= Comprising Hotel and Restaurant Fish and Oyster Cooking. How to Cut Meats, and Soups, Entrees and Bills of fare. Sixth edition. Cloth, $2.00.

No. 3.—=WHITEHEAD’S FAMILY COOK BOOK.= High-class cookery for families and party givers, including Book of Breads and Cakes. Fourth edition. Cloth, $1.50.

No. 4.—=COOKING FOR PROFIT= and Eight Weeks at a Summer Resort. A new American Cook Book adapted for the use of all who serve meals for a price. Third edition. Cloth, $3.00.

No. 5.—=THE STEWARD’S HANDBOOK= and Guide to Party Catering, Stewarding, Bills of Fare, and a _Dictionary of Dishes_ and Culinary Terms and Specialties. Cloth, $3.00.

WHITEHEAD’S NEW BOOK, NUMBER 5,

=THE STEWARD’S HANDBOOK= AND GUIDE TO PARTY CATERING.

=BY JESSUP WHITEHEAD.= =PRICE, POSTPAID, $3.00.=

EMBRACES THE FOLLOWING:

=PART FIRST—HOTEL STEWARDING.= Showing the Internal Workings of the American System of Hotel Keeping. The Steward’s Duties in Detail, and in Relation to Other Heads of Departments. Steward’s Storekeeping, Steward’s Bookkeeping, and Management of Help. Also, Composition of Bills of Fare, the Reasons Why, and Numerous Illustrative Menus of Meals on the American Plan.

=PART SECOND—RESTAURANT STEWARDING.= Comprising a Survey of Various Styles of Restaurants and their Methods, Club Stewarding and Catering, Public Party Catering, Ball Suppers, Base Ball Lunches, Hotel Banquets, etc.; How to Prepare and How to Serve Them, with Numerous Pattern Bills of Fare Carried Out to Quantities, Cost and Price per Head.

=PART THIRD—COMPRISING CATERING FOR PRIVATE PARTIES.= A Guide to Party Catering. Wedding Breakfasts, Fantasies of Party Givers, Model Small Menus, and Noteworthy Suppers, with Prices Charged. Also, Catering on a Grand Scale. Original and Selected Examples of Mammoth Catering Operations, Showing the Systems Followed by the Largest Catering Establishments in the World. Also, a Disquisition on Head Waiters and their Troops.

=PART FOURTH—WHITEHEAD’S DICTIONARY OF DISHES=, Culinary Terms and Various Information Pertaining to the Steward’s Department, being the Essence of all Cook Books, Telling in Brief what all Dishes and Sauces are or what they should Look Like, What Materials are Needed for and what They are. How to Use to Advantage all Sorts of Abundant Provisions, or How to Keep Them. Comprising, also, a Valuable Collection of Restaurant Specialties, Distinctive National Cookery, Remarks on Adulterations, and How to Detect Them, Treatment and Service of Wine, and a Fund of Curious and Useful Information in Dictionary Form, for Stewards, Caterers, Chefs, Bakers, and all Hotel and Restaurant Keepers.

=PART FIFTH—HOW TO FOLD NAPKINS.= Abundantly Illustrated with many Handsome Styles and Diagrams which Show how It is Done.

ADDRESS ALL ORDERS TO =_Jessup Whitehead & Co._,= PUBLISHERS OF HOTEL COOK BOOKS, CHICAGO, ILL.

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Transcriber’s note:

Illustrations have been moved so they do not break up paragraphs.

Typographical errors have been silently corrected.