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.