No. I.-"The American Pastry Cook."

(Sixth Edition.) Price, Postpaid, $2.00.

Embraces The Following:

Part First - The Hotel Book of Pine 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 are all comprised in the "American Pastry Cook," together with

a large amount of valuable miscellaneous culinary matter.

No. 2.-" Hotel Meat Cooking."

(Fifth Edition.) Price, Postpaid, $2.00.

Embraces The Following:

Part First - The Hotel, Fish and Oyster Book; Showing all the best methods of Cooking Oysters and Fish, for Restaurant and Hotel Service, together with the appropriate Sauces and Vegetables.

Part Second - How to Cut Meats, and Roast, Boil and Broil. The entire trade of the Hotel Meat Cutter, Roaster and Broiler, including "Short Orders," Omelets, etc

Part Third - The Hotel Books of Soups and Entrees, comprising specimens of French, English, and American Menus, with translations and comments. Showing how to make up Hotel Bills of Fare, with all the different varieties of Soups and Consommes in proper rotation, and a new set of entrees or " made dishes" for every day.

Part Fourth - Creole Cookery and Winter Resort Specialties.

Part Fifth - Cooks' Scrap Book - A Collection of Culinary Stories, Poems, Stray Recipes, etc, etc Index of French Terms, an explanation and translation of all the French terms used in the Book, alphabetically arranged.

The above parts are all comprised in "Hotel Meat Cooking," together with a large and varied selection of matter pertaining to this part of the culinary art.

No. 3.-" Whitehead's Family Cook Book."

Price, Postpaid, Sl-50.

A Professional Cook's Book For Household Usb.

Consisting of a series of Menus for every-day meals, and for private entertainments, with minute instructions for making every article named.

The Recipes in all these books are properly headed, numbered and indexed, for handy reference.

The author of this series of Hotel Cook Books is a professional Cook of Thirty Years' experience, and every recipe has been tried and practically proved.

The above books will be sent postpaid on receipt of price: "American Pastry Cook," $2.00; "Hotel Meat Cooking," $2.00; "Family. Cook Book," $1.50.

Address all orders to

Fessup Whitehead & Co.,

Publishers Of Hotel Cook Books,

183 North Peoria Street, - Chicago, ILL

Ready!

Whitehead's New Book,

Number 5,