Suggestions for selecting and arranging menus for hotels and restaurants, with object of the 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 exposition of catering ideas calculated to popularize public dining halls...a chapter devoted to the most popular soups, fish, boiled 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. --

Charles Senn's 1915 collection of sauce recipes, which he claimed to be the largest and most complete ever published in one volume, includes many standard sauces, like Hollandaise and Bechamel, as well as new recipes of the author's creation. This informative guide for both professional chefs and amateur cooks also gives tips on seasoning, reductions, stock-making, and more.

In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the best restaurants cooked ethnic and American foods for middle-class urbanites. In Turning the Tables, Andrew P. Haley examines how the transformation of public dining that established the middle class as the arbiter of American culture was forged through battles over French-language menus, scientific eating, cosmopolitan cuisines, unescorted women, un-American tips, and servantless restaurants.