This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Next, our correspondent evidently does not say what he means, his question is indirect, he says: "The pastry cook or confectioner makes all ices and creams," he probably means it is not the steward's duty to make them; right, but probably the coming steward will one day make a cream or an Ice and another day an entree or a soup, whatever else he can beat the world at, just because he can, and for the credit of his table. Even now there are hotels employing bakers, who are bread bakers only, who cannot make a biscuit, or a common custard or pudding, and pastry cooks who consider creams and ices so exclusively confectioners' work that they never try to make them, and if they are good hands otherwise, the working steward steps in and supplies the deficiencies out of his own superior knowledge. The writer knows of one summer resort, where the number of guests often reaches three hundred, where the creams, ices and fancy sweets of all sorts, except cakes and pies, are made by the proprietor's sister, with plenty of laboring help to assist, the baker having plenty else to do, and it Is often said that these "little desserts" are the best things the house has to serve, which illustrates the point that the pastry cook does not always make them, although it certainly is his business.