By Charles Fellows (1910)
[FROM THE PUBLISHERS] Suggestions for selecting and arranging menus for hotels and restaurants, with object of changing from day to day to give continuous variety of foods in season. A reminder for the breakfast, luncheon, dinner and supper cards. Together with brief notations of interest to the proprietor, steward, headwaiter and chef.
An exploration of catering ideas calculated to popularize public dining halls. A chapter devoted to the most popular soups, fish, broiled meats, roasts and entrees. Also a department for banquet bills of fare and suggestions for dinner party menus. The book supplemented with an exposition of menus and editorial matter relating to menu compilation reprinted from The Hotel Monthly. By Charles Fellows, Author of The Chef's Reminder, A Selection of Dishes, and The Culinary Handbook.
[FROM BOOKLADY COOKS} We love time travel and we love menus! this book has some of both. You can imagine travelling back to 1910 - eating in local restaurants and hotels. Or perhaps you are a chef, or a manager using this book to build your monthly menu. There are menu suggestions for large hotels, small hotels and those restaurants that build on a single daily special.
The appendix has sample menus from all over the country. as well as steam ships and coffee shops. Lots of illustrations to take you on your own trip to the past!
