CONTENTS. PART FIRST Some Articles forthe Show Case. The Lunch Counter. Restaurant Breakfast, Lunches and Dinners. Hotel Breakfasts, Dinners and Suppers. Oyster and Fish House Dishes. The Ice Cream Saloon. Fine Bakery Lunch. Quaker Dairy Lunch. Confectionery Goods, Homemade Beers, etc. PART SECOND Eight Weeks at a Summer Resort A Diary. Our daily Bill of Fare and -what it costs. A Party Supper for Forty Cents per Plate. The Art of Charging Enough. A School Commencement Supper. Question of How Many Fires. Seven Fires for fiftypersons vs. onefirefor fifty. The Roundof Beef for Steak. A Meat Block and Utensils. Bill of Groceries. A Months Supplyfor a Summer Boarding House, -with Prices. A Refrigerator Wanted. About keeping Provisions Restaurant Patterns. A Good Hotel Refrigerator. Cost of Ice to supply it. Shall we have a Bill of Fare Reasons -why a Blank Form. Is Fish Cheaper than Meat Trouble with the Coffee. How to Scrub the Kitchen. Trouble with Steam Chest and Vegetables. Trouble with the Oatmeal. Building a House with Bread Crusts. Puddings without Eggs. A Pastry and Store Room Necessary. A Board on a Barrel. First Bill of Fare. Trouble with Sour Meats. Trouble with the Ice Cream. The Landlords Birthday Supper. Showing how rich and fancy Cakes were made and icedand ornamented without using Eggs. The Landladys Birthday Supper. Trouble in Planning Dinners. Trouble with Captain Johnson. Trouble in Serving Meals. Trouble with the Manager. Breakfasts and Suppers for Six Cents per Plate. Hotel Dinners for Ten Cents per Plate. Hotel Dinners for Seventeen Cents per Plate. Supper for Forty for Eight Cents per Plate. Breakfast for Forty for Nine Cents per Plate. An Expensive Wedding Breakfast, for the Colonel and the Bankers Daughter. Four Thousand Meals. Review. Groceries for 4,000. Meat, Fish and Poultry for 4,000. Flour, Sugar and Coffee for 4,000. Butter and Eggs for 4,000. Potatoes, Fresh Vegetables and Fruits for 4,000. Canned Fruits and Vegetables for 4,000. Milk and Cream for 4,000. Total Cost of Provisions for 4,000. How to Save Twenty Dollars per Week. How Much we Eat, How Much we Drink. How Much to Serve. Work and Wages. Laundry Work. Fuel, Light and Ice. Total Cost of Board. How Much Profit How Many Cooks to How Many People Boarding the Employes. Boarding Children. Meals for Ten or Fifteen Cents. Country Board at Five Dollars. If a Bundle of Suppositions. Keeping Clean Side Towels. How Many Fires Again. A Proposal to Rent for next Season. Conclusion. THE CONTENTS ALSO INCLUDE ONE HUNDRED DIFFERENT BILLS OF FARE Of Actual Meals, all with New Dishes the Amount and the Cost per Head. ELEVEN HUNDRED RECIPES. All live matter that every Cook needs both by Weight and by Cup and Spoon Measure. A DICTIONARY OF COOKERY Comprised in the Explanations of Terms and General Information contained in the Directions. ARTISTIC COOKERY. Instructions in Ornamentation, with Illustrations, and Notes on the London Cookery Exhibition of 1885. are not successful may learn, if they will, wherein their competitors have the advantage...