1885 New Guide Hotel Bar Restaurant

NEW GUIDE

FOR THE

Hotel, Bar, Restaurant, Butler, and Chef. Being a Hand Book for the Management OF Hotel and American Bars, and the Manufacture OF the Principal NEW AND FASHIONABLE DRINKS.

HOTEL RESTAURANT COOKERY,

AS NOW PRACTISED,

With the Newest Entrees and Dishes.

THE FIRST PART TREATS OF HOME BREWING; THE MANUFACTURE OF WINES, SPIRITS, LIQUEURS AND CORDIALS WITHOUT DISTILLATION—THE PRE PARATION AND MANIPULATION OF, WITH THE NEWEST N,\MES AND STYLES OF MIXING AND DRESSING AMERICAN DRINKS,SUITABLE FOR LICENSED AND NON-LICENSED HOUSES, GARDEN PARTIES, CLUBS, TEMPERANCE FETES, BAZAARS, &C. By BACCHUS. For many years Contributor to"The British and Foreign Confectioner. &c. THE SECOND PART TREATS OF ALL BRANCHES OF COOKERY, CONFECTIONERY AND BREAD, SUITABLE FOR PUBLIC DINNERS, CLUBS, SMALL FAMILY PARTIES, BALLS, ROUTS, LUNCHEONS, GARDEN PARTIES,SUPPERS, &C. By CORDON BLEU. From the International Food Exhibition, Kensington; the Agricultural Hall, Islington; the Royal Aquarium, &c.. Contributor to "The British anil Foreign Coii/icliiiiier," and other Trade Journals; decorated with the Cooks Blue Ribbon and Medal, 1883. LONDON: WILLIAM NICHOLSON AND SONS, 20, WARWICK SQUARE, PATERNOSTER ROW, E.G., AND ALBION WORKS, WAKEFIELD.