1920 Drinks by Jacques Straub

The Vest Pocket 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 pocket 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