file which includes the original illustrations4 ,see #fbbjh-;h4htm or #fbbjh-;h4zip3 7https3_/_/www4gutenberg4org_/cache_/epu b_/#fbbjh_/pg#fbbjh-;images4html7 or 7https3_/_/www4gutenberg4org_/files_/#fb bjh_/fbbjh-;h4zip7 ,images of the original pages are available through ,internet ,archive4 ,see https3_/_/archive4org_/details_/howtofol dnapkins#jjwhit ,transcriber's note3 ,text enclosed by underscores is in italics 7italics74 ,text enclosed by equal signs is in bold face 7bold74 ,small capitals have been converted to ,,solid capitals4 ,,appendix ,,to ,,the ,,steward',s ,,handbook4 ,,how ,,to ,,fold ,,napkins4 ,abundantly ,illustrated ,with ,many ,handsome ,styles and ,diagrams ,which ,show ,how it is ,done4 ,illustration ,chicago1 ,ill4 ,jessup ,whitehead1 ,publisher ,hotel ,cook ,books1 #ahc ,north ,peoria ,street4 #ahhh4 ,john ,anderson ,co4 ,printers1 #ahc-ahg ,n4 ,peoria ,st41 ,chicago1 ,ill4 ,,contents4 ,,page4 ,introduction #e ,the ,escutcheon #g ,the ,chestnut ,pocket #h ,the ,shield #h ,the ,mitre #h ,the ,cornucopia #i ,the ,crown #i ,the ,scroll #aj ,the ,slippers #aa ,the ,cocked ,hat1 or ,boat #aa ,another ,boat #ab ,the ,hamburg ,drum #ac ,the ,heraldic ,rose and ,star #ad ,the ,minarettes #ad ,the ,shell #ae ,the ,fan #ae ,the ,rosette ,fan #af ,the ,victoria ,regia #af ,the ,swan #af ,lorgnettes #ag ,the ,pyramid #ag ,the ,fleur-de-,lys #ah ,the ,archbishop's1 or ,double ,mitre #ah ,the ,bread ,basket #ai ,the ,flower ,basket #bj ,the ,imperial ,crown #bj ,the ,double ,horn of ,plenty #ba ,the ,colonne de ,triomphe #ba ,the ,tulip #bb ,the ,bridal ,serviette #bc ,the ,prince of ,wales's ,feather #bd ,,introduction4 ,the folding of the serviette may often be made complimentary to the guest4 ,not only does 8the ,bridal0 point out its special application2 but 8the ,crown10 8the ,prince of ,wales's ,feather10 and 8the ,mitre40 8,the ,boat0 is appropriate when a naval chief is the honored guest2 8the ,colonne de ,triomphe10 for the entertainment of a hero fresh from a new victory2 8the ,victoria ,regia0 for a distinguished botanist1 and 8the ,fan0 for a reigning belle1 so may 8the ,cocked ,hat0 be made available when a military hero is entertained1 and 8the ,heraldic ,rose0 for a guest whose hobby is with things that appertain to the board4 ,in the days of our forefathers the quantity and quality of the viands were thought of more consideration than the appointments of the table4 ,provided the hospitable board groaned beneath the combined weight of substantial food and a silver service1 the banquet was pronounced magnificent4 ,now we have changed all that4 ,the contents of the dishes have become secondary in importance to the decorations4 ,the eye must be feasted as well as the palate4 ,heavy silver ornaments have given place1 or at least are associated with1 vases of crystal and abundance of flowers1 with scent fountains and the choice fruit selected for dessert4 ,the folding of the serviette1 or table napkin1 was always a matter of attention2 at the present moment it is doubly so1 when the luxury of table decorations are carried to such an extent that ingenuity is constantly on the strain1 not only to produce every possible variety of cartes de menu1 but even fanciful stands to hold them or the guests' name-cards in a prominent position4 ,the parlor maid or the waiter1 or the dainty mistress of the house herself1 must look to their laurels in the matter of folding serviettes1 or the other showy trifles placed on the board will cast the attractions of the table napkin completely into the shade4 ,to fold them well in the more elaborate styles1 it is necessary that they should be made of very fine1 but rather stout damask1 starched more or less1 quite fresh and nearly new4 ,old damask1 that is soft1 will not take the more elaborate forms4 ,each serviette1 previous to folding it1 should be laid on the ironing-board damped with 7raw7 starch1 smoothed with a hot iron1 and immediately folded whilst crisp and steaming4 ,it not only folds better1 but preserves the form longer by such means2 and unless this is attended to designs like 8the ,fan10 8the ,victoria ,regia10 8the ,bridal10 and 8the ,colonne de ,triomphe10 could not effectually be made4 8,the ,boat0 and 8the ,basket0 also require very stiff serviettes4 ,the serviettes must be exactly square1 and pains taken to make the sides perfectly even and true4 ,,folding ,,serviettes4 ,,the ,,escutcheon4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,this is one of the easiest methods possible of ornamentally folding a serviette1 and we recommend a novice to commence with it4 ,indeed1 we have arranged the folding as progressively as possible4 ,although it will sit more crisp and fresh in appearance if made with a fine new well starched material1 the ,escutcheon can be made very well with old or even crumpled damask1 though1 of course1 serviettes should always be scrupulously clean and smooth4 ,first1 fold the serviette in half lengthwise2 and then fold it in half again lengthwise1 keeping the edges to the lower end1 which comes where in the diagram ,a ,a and ,b ,b are marked 7see fig4 #a74 ,it is necessary to be always very precise in making the folds1 bringing the edges and corners exactly to meet1 a rule which applies to all the designs2 but without strict attention to which1 the more elaborate patterns cannot be represented4 ,now turn over each end of the serviette 7which you have already folded in four71 in the manner shown in fig4 #a1 creasing it quite flat4 ,then take one of the ends and roll it up in the manner shown in fig4 #b1 from ,c to ,d4 ,take the other end1 ,e1 and roll it in the same way4 ,it is to be observed that these rolls are brought exactly to meet 7not to overlap7 the triangle formed at the top4 ,it is1 however1 necessary to remark that the napkin is to be rolled in the reverse way from that apparent in the illustration2 that is1 to be rolled under and not over1 a difference which must not be neglected4 ,keep the rolls one in each hand1 and with a twist of the wrist bring over the roll ,c1 to the point ,f 7causing the fold marked by the dotted line71 and with a twist of the other wrist bring the roll up to the same point to match it4 ,then lay it flat on the table1 the rolls underneath 7see fig4 #c71 and keeping them down with the hand1 raise the other part and shape it as shown in fig4 #d1 and slip the dinner roll in the hollow at the back4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,,the ,,chestnut ,,pocket4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,fold the serviette in half both ways1 and open it again4 ,bring all the corners to the centre4 ,turn it over and again bring all the corners to the centre4 ,turn it back again and slip the chestnuts in the four pockets to be observed in fig4 #a4 ,fig4 #b1 the ,pocket ,serviette1 is made in the same way2 but the corners are brought three times1 instead of twice1 to the centre1 turning it each time 7see fig4 #b74 ,,the ,,shield4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,the ,shield is almost identical with the ,escutcheon2 there is1 however1 a slight difference1 which forms a little variety and practice in the art of napkin-folding4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,first form fig4 #a1 as for the ,escutcheon4 ,next roll up the two ends in the manner shown in fig4 #b2 that is1 make the rolls outwardly1 not under as in the previous direction4 ,the serviette will now resemble fig4 #c4 ,then set it into form1 and place the bread inside4 ,the face of it will stand perfectly upright and resemble figure #d4 ,,the ,,mitre4 ,the ,mitre is a well-known device1 and one which always looks effective4 ,it is not unlike the ,crown4 ,fold the damask in half1 and turn down the two corners to meet at both ends1 in the manner shown in fig4 #a1 taking care to let them meet very exactly and not overlap4 ,fold it in half at the line ,a to ,b1 fig4 #a1 to ascertain the centre4 ,open this last fold again and bring the two points to the centre like fig4 #b4 ,fold these together at the dotted line with the points outside1 let down one of these corners again1 and turn in the two points ,a and ,b also1 to make a triangle uniform with the others3 it will now resemble fig4 #c4 ,turn the serviette over2 let down the point on that side3 it will then resemble fig4 #d4 ,turn in the corners ,a and ,b1 by the line marked4 ,turn up the point ,d to its former position3 it will now resemble fig4 #e4 ,slip the hand inside the hollow to be found at the broad end1 and shape it like a cap1 and the ,mitre is complete4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,illustration3 ,fig4 #e4 ,illustration3 ,fig4 #f4 ,,the ,,cornucopia4 ,cornucopias are easily folded1 and very effective down a long dinner table1 with a single scarlet geranium flower at the apex of each4 ,halve the serviette lengthways2 turn down the corners at the two ends to meet in the centre and form a triangle1 like fig4 #d1 in the ,crown4 ,take the corners at the base and bring them to the apex1 like fig4 #a4 ,then double it together with folds inside3 it will now appear like fig4 #b4 ,at the side marked ,a1 there are three folds4 ,set it upright over the dinner roll1 with two of these folds one side and one on the other4 ,shape it nicely1 keeping the space from ,b to ,c close4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,,the ,,crown4 ,this is a handsome design1 and is one which requires very well starched damask4 ,the bread is placed inside1 underneath the crown4 ,now that flowers are so much used1 nothing could have a more charming effect than a slight wreath of flowers round the base of it1 at the part marked ,a to ,b1 in fig4 #a4 ,fig4 #b represents the serviette laid on the table4 ,fold it exactly in half from ,a to ,b1 open and fold the reverse way1 from ,c to ,d4 ,open it again4 ,these creases are merely made to ascertain the true centre4 ,at it lies1 turn all the points to the centre1 and crease down in the manner observed in fig4 #c1 which forms a diamond4 ,take the four corners of the diamond and fold them to the centre again4 ,the serviette will still preserve the shape shown in diagram fig4 #c1 but be smaller in size4 ,bring the top1 ,a1 to the right hand1 ,b1 and the left hand1 ,b1 to the other1 ,a2 it will now resemble ,fig4 #d4 ,fold down the corners1 ,e ,f and ,g ,h1 parallel to the line ,i ,j2 it will now resemble fig4 #e4 ,put the hand inside it at the broad end1 and shape it like a cap1 over the hand1 folding one end into the other as shown at ,c1 in fig4 #e1 ,the stiffness of the damask should be sufficient to keep these last folds in place2 the corner fold should just be turned one corner within the other as an envelope1 and pinched1 to secure its remaining firm4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,illustration3 ,fig4 #e4 ,,the ,,scroll4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,the ,scroll is simple to fold4 ,it is represented complete 7fig4 #c74 ,the bread is under the centre1 on which the name card may be laid4 ,it does not require to be stiff4 ,first fold the serviette four times lengthways4 ,fold down one end in the manner shown at ,a1 in fig4 #b4 ,then fold the end ,a completely across1 forming the line1 ,b ,b4 ,roll up the end ,a1 and produce the fig4 #c4 ,treat the other side in the same way4 ,fig4 #c illustrates the process4 ,the space in the middle1 ,a1 fig4 #a1 is closed over the bread4 ,,the ,,slippers4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,the ,slippers are very easy to make4 ,double the serviette four times lengthways4 ,then fold like fig4 #a4 ,the ends are simply rolled1 taking the corners in the method shown in fig4 #b2 bringing them over as shown in fig4 #c1 and with another turn forming the ,slippers 7fig4 #d74 ,secure the point at ,a1 with the left hand1 whilst rolling up the other side2 and then hold both points together with the left hand and place the right in the top of the ,slippers1 setting them over the dinner roll1 which should be placed underneath at ,b1 fig4 #d2 and the ,slippers pinched close together at the top over it4 ,a few flowers in the hollows of the folds is a pretty addition4 ,,the ,,cocked ,,hat1 ,,or ,,boat4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,fold a serviette in half lengthways 7see fig4 #a71 then in half again 7fig4 #b74 ,fold it lengthways again1 with the edges-inside1 in the way shown in fig4 #c4 ,fold it in half lengthways at the dotted line with the edges outside4 ,turn down the corners in the manner explained by fig4 #d1 both sides alike2 it now resembles fig4 #e4 ,turn in the superfluous end ,c1 shown in fig4 #d1 inside the hat3 this makes it resemble fig4 #f4 ,shape it with the hand and slip it over the dinner bread4 ,if the edges are left outside in folding 7fig4 #c71 when finished1 a space will be offered at the top wherein a few flowers may be placed4 ,a ,boat may also be folded by this diagram by reversing its position on the plate4 ,a still better way to make the ,boat is to double a serviette in half lengthways1 and again the reverse way4 ,fold the two edges to the centre3 this makes an oblong4 ,turn it over on the other side4 ,turn two of the corners to meet in the centre2 must not be opposite corners1 but both at the right end4 ,turn the two left end corners half to the middle4 ,iron down4 ,then fold the whole in half lengthways1 having the corners inside4 ,this completes the ,boat4 ,put the bread underneath4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,illustration3 ,fig4 #e4 ,illustration3 ,fig4 #f4 ,,another ,,boat4 ,illustration ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,the ,boat is exceedingly pretty1 especially if freighted with a few flowers4 ,the serviette should be well starched to sit firm and sharp1 and must be an exact square4 ,first fold it in half like a shawl4 ,next take the corner ,a 7fig4 #a71 and bring it to ,c4 ,turn over the serviette on the other side4 ,take the corner ,b1 and bring it to ,c in the same way1 but on the other side3 this forms fig4 #b4 ,fold fig4 #b in half by the line in the centre1 bringing ,d to ,e1 and forming fig4 #c4 ,fold the point ,f to ,h4 ,turn over the serviette and fold ,g to ,h1 on the other side2 this produces fig4 #d4 ,fold the half of the end ,j to ,k1 producing fig4 #e4 ,fold ,l to ,k1 on the other side4 ,these folds must be so made as to leave the upper part of the serviette1 which will now again open and look like fig4 #c1 from ,f to ,g4 ,slip the hand inside here1 round it open a little1 and so bring ,f to meet ,g1 making it flat the reverse way3 this is represented by fig4 #f4 ,turn down the whole point ,m to ,n1 on the thinnest side1 like fig4 #g4 ,slip in the thumbs at the opening at ,o in fig4 #g1 and holding the last fold firmly down2 dexterously turning the ,boat inside out3 the inside fold resembles a capital ,a4 ,pinch the sides of the ,a the other way1 making it an ,a again2 and drawing out the ,boat lengthways4 ,shape it a little with the hand4 ,the bread may be slipped under the centre1 ,a1 or cabin of the ,boat1 provided it is not too large4 ,a pretty addition to this would be to attach the carte de menu1 by the means of a ,chinese ribbon1 to a chip1 spill1 or blender stick1 and fix it in the ,boat as a sail4 ,the name card may also be attached to resemble an additional sail4 ,illustration3 ,fig4 #d4 ,illustration3 ,fig4 #e4 ,illustration3 ,fig4 #f4 ,illustration3 ,fig4 #g4 ,,the ,,hamburg ,,drum4 ,illustration ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,the first three folds are made like those of the ,mitre2 namely1 fold the serviette in half lengthways4 ,turn down the corners like fig4 #a1 fold it in half across the centre1 inwards1 from ,a to ,b1 keeping the corners inside4 ,it will now resemble fig4 #b4 ,fold it again from ,c to ,d1 into the shape of fig4 #c4 ,let down the point ,e2 turn down the corners ,f and ,g1 to make a triangle uniform with the others3 thus you have fig4 #d4 ,let down the corner ,h1 as shown in fig4 #e3 this corner must be the one that has the selvage on the lower corner4 ,make the fold by the dotted line in fig4 #e3 this produces fig4 #f4 ,take the upper fold at ,a and ,b in the same diagram1 open it back and crease it down to resemble fig4 #g2 turn the napkin over4 ,you now have fig4 #h4 ,fold over the edges ,c and ,d to ,e1 to match the folds on the other side4 ,turn up the napkin again2 turn up the point ,c1 and bring the corners1 ,e and ,f1 together likewise4 ,slip the hand into the hollow at the base1 as you did for the ,mitre2 and place over the bread4 ,illustration3 ,fig4 #e4 ,illustration3 ,fig4 #f4 ,illustration3 ,fig4 #g4 ,illustration3 ,fig4 #h4 ,,the ,,heraldic ,,rose ,,and ,,star4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,spread a serviette1 full size1 flat on the table4 ,it must be a perfect square1 exact at the corners4 ,bring the four corners exactly to the centre1 in the way described in fig4 #a4 ,take the corners ,a and ,b1 and without turning the serviette1 again bring them to the centre1 as shown in fig4 #b4 ,bring ,c and ,d likewise to the centre3 this forms fig4 #c4 ,take one corner and turn it under 7not over as before7 by the dotted line e to f2 turn under the other three the same way4 ,then again bring all the four corners to the centre1 on the upper side1 as in fig4 #b4 ,illustration3 ,fig4 #d4 ,illustration3 ,fig4 #e4 ,afterwards repeat turning all the corners under1 as in fig4 #c4 ,then once more repeat fig4 #b1 and bring the remaining corners to the centre1 uppermost4 ,press the folds firmly down4 ,then1 one at a time1 turn the corners half back1 shaping them like little pockets1 by slipping the fingers in at ,c 7,a to ,b1 fig4 #d71 and forming the corners out square4 ,this makes the ,rose4 ,or by turning it down in the same way1 without squaring out the corners1 the ,star1 fig4 #e1 is made4 ,open up the eight petals1 to be found in the centre1 and fit in the dinner roll4 ,,the ,,minarettes4 ,the ,minarettes is a design expressly originated for the present work4 ,it requires to be well stiffened4 ,fold the napkin in half4 ,turn down the corners as in fig4 #a of the ,mitre4 ,fold in half and turn in the corners till you have an exact triangle as in the ,mitre 7see fig4 #a74 ,then let down the outer side of the triangle4 ,fold the corners at both sides by the dotted lines1 ,a and ,b 7fig4 #a74 ,take the outer pieces1 ,c and ,d1 and fold back so as to have two points alike4 ,fold the lower end to match2 halve it1 and you will now have fig4 #b4 ,fold up at the dotted line4 ,pass the fold inside like fig4 #c4 ,bend over the corners like fig4 #d1 and place the ,minarettes over the roll4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,,the ,,shell4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,the ,shell requires a very stiff serviette4 ,fold the two edges together in the centre1 lengthways1 as shown in fig4 #a4 ,fold in half down the centre1 also lengthways1 leaving the edges outside4 ,then crimp evenly in the manner shown in fig4 #b4 ,open up the top end1 and turn down the edges each way1 as they appear in fig4 #c4 ,keep the lower ends together like a fan4 ,if well done1 it can be balanced on the plate by the ends1 in the manner illustrated by fig4 #d4 ,illustration3 ,fig4 #d4 ,,the ,,fan4 ,illustration3 ,fig4 #e4 ,the fan is made precisely like the ,shell1 only the edges are not turned down2 but in folding1 at first1 are kept inside4 ,the fan is placed in a glass1 in the way shown in fig4 #e4 ,it is1 also1 sometimes folded again before crimping three parts up4 ,this forms a double ,fan1 and the lower one should be pulled out a little by the fingers4 ,,the ,,rosette ,,fan4 ,the ,rosette ,fan is very handsome and uncommon1 but difficult to make1 requiring very nice manipulation4 ,first fold the serviette in half1 lengthways1 the edges downward4 ,as it lays on the table1 make it into three equal folds1 lengthways4 ,then take the upper fold between the finger and thumb1 lengthways1 and the lower fold between the second and third fingers of each hand4 ,bring the lower fold up to within an inch and a half of the fold left1 and the one between the finger and thumb to within an inch and a half of that4 ,the hemmed edges ought to be an inch and a half below the last of the three plaits you have now formed4 ,press them well down4 ,crimp as for the ,rosette4 ,hold what would be the handle of the ,fan well in the left hand1 and keep it all close together4 ,insert right through the upper fold or plait the handle of a silver fork1 the flat way1 and when right through1 turn it1 rounding out the plait like a bullionn on a lady's dress4 ,treat the other two plaits in the same way4 ,then put the handle end firmly in a glass and let the top spread out4 ,the effect is excellent4 ,,the ,,victoria ,,regia4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,this spirited design is difficult to accomplish1 and requires to be very stiff indeed4 ,fold the serviette in half twice1 lengthways1 keeping the hems to the edge4 ,then plait it as the ,shell was plaited1 in the way shown in fig4 #a4 ,the number of petals will depend on the number of folds1 which should be twice as many as were made for the ,shell1 the width being only half as much4 ,keep the folds as close together as possible1 and begin forming the petals by drawing back the first hem1 as the edge of the ,shell was done4 ,proceed to turn down the next fold and make another round of petals to meet the first ones1 and finish by making the last hem fold in the same way 7fig4 #b74 ,set it round by bringing the two edges of the serviette together4 ,it is not at all easy to set the petals well4 ,the bread is not to be placed in or under it2 but a single flower1 such as a rose1 may very properly be slipped into the heart4 ,fig4 #c represents the ,victoria ,regia1 which should be placed in the centre of the plate4 ,,the ,,swan4 ,illustration3 ,fig4 #a4 ,the ,swan is a very simple fold1 yet one requiring some knack to produce4 ,the serviette should be very stiff4 ,form a triangle by folding it in half4 ,hold the point1 ,a1 between the teeth2 take ,c and ,b in each hand4 ,hold it tight across the chest1 so that from ,a to ,d it is strained tight against you4 ,roll up the ends ,b and ,c very tight1 one in each hand1 in the manner shown in fig4 #b4 ,the reason it is held tight across the chest is to keep it plain at ,e2 otherwise it would curl up to the top4 ,now bring the points ,b and ,c together 7fig4 #b74 ,bend over the point ,a and shape the twisted pieces so as to give the appearance of a ,swan4 ,our illustration gives but a rough notion of it1 as it is not easy to delineate well on paper1 and at the same time show the way of bending it4 ,with a little manipulation1 a very good imitation of a ,swan may be produced4 ,the centre piece is the head and neck2 the twisted portions represent the outline of the breast1 body and the legs4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,,lorgnettes4 ,illustration3 ,fig4 #a4 ,lorgnettes are very easy indeed1 and are a neat design4 ,fold the serviette in half lengthways4 ,fold back an inch1 or an inch and a half1 at the double end1 and bring it to the centre1 in the same way observable in fig4 #a4 ,turn it over on the other side and roll both ends1 one at a time1 to the centre2 taking care to press in with the fingers1 as it is rolled1 the tendency is to bag up2 so as to keep it smooth outside1 and the centre band tight4 ,stand it upright4 ,the ,lorgnettes do not inclose the bread4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,,the ,,pyramid4 ,the ,pyramid1 provided the napkin is very stiff and fine1 is easily made4 ,double it in half one side within an inch of the other1 so that it may be more slender towards the point4 ,fold it in seven the narrow way1 like fig4 #c1 in the shell4 ,press these folds down with an iron2 then crimp them across with a paper knife1 folding it in and out the width of the knife4 ,lastly1 join it round like a pyramid1 and stand it upright over the bread4 ,for a bride1 or a distinguished guest1 slender wreaths of flowers may be placed all round in every crimping4 ,,the ,,fleur-,,de-,,lys4 ,illustration3 ,fig4 #a4 ,the ,fleur-de-,lys should be folded with very stiff damask1 a little damp1 and fresh ironed2 but may be made with a small light damask1 without starch1 by using a little pin at the back of the waist1 marked ,c to ,d in diagram 7fig4 #e74 ,rich heavy damask of a large size is always tiresome to fold without starch1 although looking whiter1 brighter1 and handsomer on table4 ,lay the serviette flat on the table3 fold it in half2 and in half again1 lengthwise2 keeping the selvages all to the top4 ,halve it the narrow way1 ,a to ,b 7fig4 #a74 ,merely make the crease1 and open this last fold again3 thus you have the centre marked4 ,take the ends ,e and ,d1 and fold them to the centre3 you thus have an oblong1 equal to two squares4 ,turn down the corner ,e1 and you have a resemblance to fig4 #b4 ,take the point ,d in that diagram1 and bring it to ,c4 ,take the point ,e and turn it under to ,c1 in the way shown in fig4 #c4 ,treat the point ,f in the same manner4 ,thus fig4 #d is made4 ,double fig4 #d in half1 flat from ,a to ,b4 ,hold it tight between the thumb and finger at ,c and ,d4 ,take hold of the points at ,a and pull them out to resemble the petals of a ,fleur-de-,lys1 like fig4 #e4 ,turn up the corners1 ,e and ,f1 at right angles to stand it upon1 pinching the waist well in4 ,if not quite stiff enough to stand alone1 after being pinched a moment1 place a pin at the back of the waist2 but pins are always better avoided4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,illustration3 ,fig4 #e4 ,,the ,,archbishop',s1 ,,or ,,double ,,mitre4 ,the ,archbishop's1 or ,double ,mitre1 is exceedingly pretty1 and may be folded from any serviette4 ,first fold the linen in half1 and lay it flat on the table4 ,turn down six inches from the top4 ,fold down an inch and a half of this at the edge1 and fold that over again2 the folds forming an outside band like that shown in fig4 #a1 from ,a to ,b4 ,raise the ends ,a and ,b in the hand1 and form the point ,c1 in fig4 #b1 allowing the folds of the linen to overlap a little4 ,smooth it down flat1 without raising or moving it from the table2 fold the lower end the same1 and bring it up to ,d ,e1 in fig4 #c4 ,turn the fold ,d ,e1 down on the right side1 and make another point with it like that at ,c1 in fig4 #b1 but a little lower1 so as to show the top point above it4 ,lastly1 fold up the lower edge ,f ,g1 about an inch and a half1 to form the band of the ,mitre4 ,bring the two ends ,f and ,g1 round to the back1 to make the shape of a cap1 and insert one in the other4 ,if large enough1 fit it over the dinner roll4 ,if not1 set it on the table1 and place the roll upright in the hollow4 ,the front should face the guest4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,illustration ,,the ,,bread ,,basket4 ,illustration3 ,fig4 #a4 ,fold the serviette four times lengthways4 ,turn down the corners in the way observed in fig4 #a4 ,make the three standing folds across the centre1 the middle one to project1 ,c and ,d to bend inwards4 ,this makes a hill or ridge in the centre4 ,fold back each corner at the dotted lines ,f and ,c4 ,now hold it erect like fig4 #b4 ,pinch it up together in a flat line4 ,make a circle of it by bringing the ends together and inserting ,b in ,a4 ,place it round the bread4 ,illustration3 ,fig4 #b4 ,,the ,,flower ,,basket4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,take a very stiff square of damask1 and fold it exactly in half4 ,open and fold in half the reverse way4 ,the centre is now ascertained4 ,fold all the corners very exactly to the centre4 ,iron them down2 turn over1 and again turn the corners to the centre4 ,turn the serviette over again and take each corner from the centre1 and fold it back at the half4 ,then crease it from ,a to ,b 7fig4 #a71 open the crease1 and fold it again from ,c to ,d4 ,take it in the hand and bring the crease ,a to ,c1 and ,c to ,b1 and so all round4 ,this will enable you to make it stand4 ,hold the apex between the fingers of one hand and square out the four sides4 ,this makes it resemble fig4 #b1 and completes it4 ,a few flowers should be arranged in the compartments4 ,for variety the corners may be left upright1 like fig4 #c4 ,by reversing it1 as shown in fig4 #d1 a different design is obtained4 ,illustration3 ,fig4 #d4 ,,the ,,imperial ,,crown4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,the ,imperial ,crown requires very stiff damask--an exact square is best1--and either a very small serviette1 or a very large one folded in four1 to reduce it to a quarter its size4 ,lay it flat on the table3 fold the end1 ,a1 ,b1 over to the dotted line in the centre1 ,c ,d4 ,do the same the other side1 bringing ,e ,f to ,c ,d4 ,then place the end1 ,a ,b1 in three folds1 as for a fan1 the whole length of the damask1 and crease them down1 making the folds exactly use the piece between ,a ,b1 and the fold at g1 h4 ,then fold the end1 ,e ,f1 to match4 ,then bring the folded ends1 ,a ,b1 to the centre1 j1 crossing the folded part of one over the other where they meet4 ,the serviette will now look like fig4 #b4 ,turn the fold1 ,e ,f1 to the back and fold down4 ,next bring the corner ,e1 by the dotted line ,k ,j1 completely across1 like fig4 #c2 the end ,n is to be level with the end ,e4 ,the end ,n is then to be crossed over to match1 and the end of the band inserted in the folds of the other1 so as to hold firmly together4 ,put the hand inside and shape it4 ,when set over the dinner roll it will stand firm4 ,it should be a full-sized roll4 ,the front of the hat should face the guest4 ,if the carte de menu is not too large1 it may be placed in the plaited fold at ,n1 before crossing the ends over4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,,the ,,double ,,horn ,,of ,,plenty4 ,this requires a stiff serviette1 damp and fresh ironed4 ,it may1 however1 be made from a limp one1 if a small pin is inserted at each side1 after the last fold4 ,lay the serviette flat on the table2 fold in four lengthwise1 keeping all the selvages one way4 ,turn the two ends to meet in the centre4 ,turn that over1 and turn down two corners not at the selvage edge1 at the lines ,a to ,b1 and ,c to ,d4 ,turn it over and it will resemble fig4 #a4 ,take the end ,c1 and roll it over to ,d 7see fig4 #b74 ,bring ,a to ,b in the same manner1 and complete the design4 ,it is most suitable for a ,christmas dinner party1 when it may be filled with holly or any bright flowers2 or one space may be filled with holly and the other with grapes1 almonds1 raisins1 c41 to represent plenty 7see fig4 #c74 ,pinch the horns down and hold them a minute1 to make them preserve their shape4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,,the ,,colonne ,,de ,,triomphe4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,illustration3 ,fig4 #e4 ,this is difficult to fold1 although it may be done with a soft damask4 ,starch is1 however1 an improvement4 ,the secret of success depends entirely on rolling it very lightly4 ,lay the serviette flat on the table4 ,from ,a to ,b 7fig4 #a71 fold down about six inches1 if it is a large serviette4 ,after trying the fold once1 by reference the illustration1 it will be seen if the proportion is properly kept4 ,the one which we have just folded ourselves1 as a model1 stands fifteen inches high1 eleven for the shaft of the column1 and it is very erect and firm1 although made of limp damask4 ,fold the damask in half from ,c to ,d 7fig4 #a71 to ascertain the half4 ,in the left hand nip up the corner ,e1 as shown in the illustration2 the centre ,c and the corner ,g in the same way1 like fig4 #b1 shaping them into laurel leaves4 ,then pleat down the serviette1 holding the top still in the hand1 in the way described in fig4 #c4 ,next take the end ,h 7fig4 #b71 that is1 the left hand lower corner1 and pass it completely round the serviette to the right1 bringing the selvage tight around ,a to ,b in fig4 #c4 ,lay it on the table1 holding the neck at ,e grasped in the hand1 at first2 and tucking down and keeping tight the folds from ,c to ,d 7fig4 #d71 whilst rolling over the end ,e to ,f1 as tightly as possible1 umbrella wise2 pressing it on the table as you roll it up1 to keep it firm4 ,fasten the end with a little pin4 ,then firmly tuck in the odd corners at the base1 in the way half a pound of sugar or an ounce of almonds are turned in4 ,twine a wreath of flowers around it4 ,the artificial wreaths of small roses or holly1 sold at the grocers'1 are pretty for the purpose4 ,set it upright1 and with a little manipulation it will sit firm in the plate4 ,,the ,,tulip4 ,the ,tulip requires a very stiff material4 ,the folds are very simple1 but requires nicety of fingering and pressure with a hot iron4 ,bring all the corners to the centre1 as for the ,crown4 ,bring the corners down to the centre again and again2 in all five times4 ,press it well4 ,finish all the serviettes to be folded so far1 and then recommence with the first by turning down all the corners one by one1 to form the ,tulip petals1 which should hang down in long points1 like a dog's ears4 ,place the ,tulip on a glass4 ,illustration ,,the ,,bridal ,,serviette4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,the ,bridal ,serviette is almost identical with the ,pyramid1 and is so called because it is a favorite for wedding breakfasts4 ,at the top it is to be decorated with a few flowers4 ,for the bride1 stephanotis1 white roses1 or any white flowers available1 mixed with a little orange blossom4 ,for the other guests a scarlet flower4 ,the serviette must be very stiff and damp from fresh ironing4 ,lay it on the table flat4 ,fold it not in half1 but within an inch and a half of the top 7see fig4 #a74 ,take the corners ,a and ,b1 and fold them to ,c and ,d again1 within an inch and a half of the last fold1 and like the last fold flat and straight across4 ,this produces fig4 #b4 ,again take the ends ,e and ,f and fold over to ,g and ,h1 within an inch and a half of the last fold4 ,this will probably about halve the remaining piece2 but that will depend on the size of the serviette4 ,then fold it the narrow way1 backwards and forwards1 as for a fan1 nine times1 creasing it firmly down4 ,opening it as little as possible1 turn down all the tops of the folds in the way noticed in fig4 #c1 beginning at the top of the three tiers4 ,then join it round1 fixing the first fold over the last1 and pinch it together at the top4 ,illustration3 ,fig4 #c4 ,,the ,,prince ,,of ,,wales',s ,,feather4 ,illustration3 ,fig4 #a4 ,illustration3 ,fig4 #b4 ,illustration3 ,fig4 #c4 ,illustration3 ,fig4 #d4 ,illustration3 ,fig4 #e4 ,illustration3 ,fig4 #f4 ,the ,prince of ,wales's ,feather is a perfectly new design1 invented especially for the present work4 ,it is simple in effect and very handsome in appearance4 ,it requires a very stiff crisp serviette4 ,lay the damask on the table1 ironing it damp4 ,fold it from fig4 #b in the ,crown1 from ,a to ,b1 using the hot iron to crease it4 ,without disturbing this fold1 crease in half again the reverse way1 from ,c to ,d1 thus reducing the size to a quarter4 ,smooth it with the iron4 ,next fold this in half diagonally1 like fig4 #d in the ,crown4 ,observe fig4 #d1 in the illustrations on the present page1 carefully4 ,fold it in half from ,a to ,b1 using the iron2 this will produce fig4 #b4 ,make the fold ,c to ,b1 on one side only1 in the manner shown in fig4 #c4 ,then fold it back again at the dotted line ,d1 and it will resemble fig4 #d4 ,fold the other side to match1 always using the iron to press every fold4 ,open it and it will resemble fig4 #e1 with the folds ,a1 ,c1 ,d4 ,make the folds1 ,e1 as shown in fig4 #e1 taking care not to flatten the other folds1 leaving the serviette only just open enough to make the folds1 ,e1 each side4 ,it now resembles fig4 #f4 ,bring the last two folds quite flat and inside ,c and ,d1 and it will resemble fig4 #g4 ,treat the other side the same1 and then fold it in half in the middle1 ,a1 and it will resemble fig4 #h4 ,now allow it to open a little and hold it by the apex1 ,b1 fig4 #i4 ,keep it very much indented in the centre 7,a to ,b72 bring the wings or side feathers forward1 and curl over the three lips of the feather by bending them with the fingers4 ,place it upright in a wine glass or a slender single flower glass in the same manner as the ,fan is placed4 ,fig4 #aj shows the ,prince of ,wales's ,feather complete4 ,illustration3 ,fig4 #g4 ,illustration3 ,fig4 #h4 ,illustration3 ,fig4 #i4 ,illustration3 ,fig4 #aj4 ,,whitehead',s ,,hotel ,,cook ,,books4 ,no4 #a4--8,,the ,,american ,,pastry ,,cook04 7,,fourth ,,edition47 ,,price1 ,,postpaid1 #b4jj4 ,,embraces ,,the ,,following3 ,,part ,,first--,the ,hotel ,book of ,fine ,pastries1 ,ices1 ,pies1 ,patties1 ,cakes1 ,creams1 ,custards1 ,charlottes1 ,jellies and ,sweet ,entrements in ,variety4 ,,part ,,second--,the ,hotel ,book of ,puddings1 ,souffles and ,meringues4 ,a handy ,collection of ,valuable ,recipes1 original1 selected and perfected for use in ,hotels and ,eating ,houses of every ,grade4 ,,part ,,third--,the ,hotel ,book of ,breads and ,cakes2 ,french1 ,vienna1 ,parker ,house1 and other ,rolls1 ,muffins1 ,waffles1 ,tea ,cakes2 ,stock ,yeast and ,ferment2 ,yeast raised ,cakes1 etc41 etc41 as made in the best hotels4 ,,part ,,fourth--,the ,hotel ,book of ,salads and ,cold ,dishes1 ,salad ,dressings1 with and without oil2 ,salads of all kinds1 how to make and how to serve them2 ,boned ,fowls1 ,galantines1 ,aspics1 etc41 etc4 ,the above parts of all comprised in the 8,,american ,,pastry ,,cook10 together with a large amount of valuable miscellaneous culinary matter4 ,no4 #b4--8;,,hotel ,,meat ,,cooking40 7,,fourth ,,edition47 ,,price1 ,,postpaid1 #b4jj4 ,,embraces ,,the ,,following3 ,,part ,,first--,the ,hotel1 ,fish and ,oyster ,book2 ,showing all the best methods of ,cooking ,oysters and ,fish1 for ,restaurant and ,hotel ,service1 together with the appropriate ,sauces and ,vegetables4 ,,part ,,second--,how to ,cut ,meats1 and ,roast1 ,boil and ,broil4 ,the entire trade of the ,hotel ,meat ,cutter1 ,roaster and ,broiler1 including 8,short ,orders10 ,omelets1 etc4 ,,part ,,third--,the ,hotel ,books of ,soups and ,entrees1 comprising specimens of ,french1 ,english1 and ,american ,menus1 with translations and comments4 ,showing how to make up ,hotel ,bills of ,fare1 with all the different varieties of ,soups and ,consommes in proper rotation1 and a new set of entrees or 8made dishes0 for every day4 ,,part ,,fourth--,creole ,cookery and ,winter ,resort ,specialties4 ,,part ,,fifth--,cooks' ,scrap ,book--,a ,collection of ,culinary ,stories1 ,poems1 ,stray ,recipes1 etc41 etc4 ,index of ,french ,terms1 an explanation and translation of all the ,french terms used in the ,book1 alphabetically arranged4 ,the above parts are all comprised in 8,,hotel ,,meat ,,cooking10 together with a large and varied selection of matter pertaining to this part of the culinary art4 ,no4 #c4--8,,whitehead',s ,,family ,,cook ,,book40 ,,price1 ,,postpaid1 #a4ej4 ,a ,,professional ,,cook',s ,,book ,,for ,,household ,,use4 ,consisting of a series of ,menus for every day meals and for private entertainments1 with minute instructions for making every article named4 ,the ,recipes in all these books are properly headed1 numbered and indexed1 for handy reference4 ,the author of this series of ,hotel ,cook ,books is a professional ,cook of ,thirty ,years' experience1 and every recipe has been tried and practically proved4 ,the above books will be sent postpaid on receipt of price3 8,american ,pastry ,cook10 #b4jj2 8,hotel ,meat ,cooking10 #b4jj2 8,family ,cook ,book10 #a4ej4 ,all three will be sent to one address on receipt of #e4jj4 ,address all orders to ,jessup ,whitehead1 ,,office ,,with ,publisher of ,hotel ,cook ,books1 ,,john ,,anderson ,,co41 #ahc ,north ,peoria ,street1 ,booksellers and ,publishers4 ,,chicago1 ,,ill4 ,,no4 #d4 ,the ,famous ,california ,book of ,,cooking1 ,,stewarding1 ,,catering1 and ,,hotel ,,keeping1 called ,cooking for ,profit ,,and ,,eight ,,weeks ,,at ,a ,,summer ,,resort4 ,two ,books in ,one4 ,about #djj ,pages4 ,a ,remarkable ,volume which shows how ,money is made by ,boarding ,people and ,what it ,costs to ,live ,well4 --,,price1 #c4jj-- ,for ,sale at the ,offices of all the ,hotel ,newspapers and ,summer and ,winter ,resort ,journals1 and by the ,author and ,publisher1 ,jessup ,whitehead1 #ahc-ahg ,north ,peoria ,st41 ,,chicago1 ,,ill4 ,,contents4 ,,part ,,first--,some ,articles for the ,show ,case4 ,the ,lunch ,counter4 ,restaurant ,breakfasts1 ,lunches and ,dinners4 ,hotel ,breakfasts1 ,dinners and ,suppers4 ,oyster and ,fish ,house ,dishes4 ,the ,ice ,cream ,saloon4 ,fine ,bakery ,lunch4 ,quaker ,dairy ,lunch4 ,confectionery ,goods1 ,homemade ,beers1 etc4 ,,part ,,second--,eight ,weeks at a ,summer ,resort4 ,a ,diary4 ,our daily ,bill of ,fare and what it costs4 ,a ,party ,supper of ,forty ,cents per ,plate4 ,the ,art of ,charging ,enough4 ,a ,school ,commencement ,supper4 ,question of ,how ,many ,fires4 ,seven ,fires for fifty persons vs4 one ,fire for fifty4 ,the ,round of ,beef for ,steak4 ,a ,meat ,block and ,utensils4 ,bill of ,groceries4 ,a ,month's ,supply for a ,summer ,boarding ,house1 with ,prices4 ,a ,refrigerator ,wanted4 ,about keeping ,provisions2 ,restaurant ,patterns4 ,a ,good ,hotel ,refrigerator4 ,cost of ,ice to supply it4 ,shall we have a ,bill of ,fare8 ,reasons why3 a ,blank ,form4 ,is ,fish ,cheaper than ,meat8 ,trouble with the ,coffee4 ,how to ,scrub the ,kitchen4 ,trouble with ,steam ,chest and ,vegetables4 ,trouble with the ,oatmeal4 ,building a ,house with ,bread ,crusts4 ,pudding without ,eggs4 ,a ,pastry and ,store ,room ,necessary4 ,a ,board on a ,barrel4 ,first ,bill of ,fare4 ,trouble with ,sour ,meats4 ,trouble with the ,ice ,cream4 ,the ,landlord's ,birthday ,supper4 ,showing how rich and fancy ,cakes were made and iced and ornamented without using ,eggs4 ,the ,landlady's ,birthday ,supper4 ,trouble in ,planning ,dinners4 ,trouble with ,captain ,johnson4 ,trouble in ,serving ,meals4 ,trouble with the ,manager4 ,breakfasts and ,suppers for ,six ,cents per ,plate4 ,hotel ,dinners for ,ten ,cents per ,plate4 ,hotel ,dinners for ,seventeen ,cents per ,plate4 ,supper for ,forty for ,eight ,cents per ,plate4 ,breakfast for ,forty for ,nine ,cents per ,plate4 ,an ,expensive ,wedding ,breakfast1 for the ,colonel and the ,banker's ,daughter4 ,four ,thousand ,meals4 ,review4 ,groceries for #d1jjj4 ,meat1 ,fish and ,poultry for #d1jjj4 ,flour1 ,sugar and ,coffee for #d1jjj4 ,butter and ,eggs for #d1jjj4 ,potatoes1 ,fresh ,vegetables and ,fruits for #d1jjj4 ,canned ,fruits and ,vegetables for #d1jjj4 ,milk and ,cream for #d1jjj4 ,total ,cost of ,provisions for #d1jjj4 ,how to ,save ,twenty ,dollars per ,week4 ,how ,much we ,eat4 ,how ,much we ,drink4 ,how ,much to ,serve4 ,work and ,wages4 ,laundry ,work4 ,fuel1 ,light and ,ice4 ,total ,cost of ,board4 ,how ,much ,profit8 ,how ,many ,cooks to ,how ,many ,people8 ,boarding the ,employees4 ,boarding ,children4 ,meals for ,ten or ,fifteen ,cents4 ,country ,board at ,five ,dollars4 ,if--a ,bundle of ,suppositions4 ,keeping ,clean ,side ,towels4 ,how ,many ,fires--,again4 ,a ,proposal to ,rent for next ,season4 ,conclusion4 ,,the ,,contents ,,also ,,include3 ,one ,hundred ,different ,bills of ,fare1 of ,actual ,meals1 all with ,new ,dishes2 the ,amount and the ,cost per ,head4 ,eleven ,hundred ,recipes4 ,all live matter that every ,cook needs--both by ,weight and by ,cup and ,spoon ,measure4 ,a ,dictionary of ,cookery1 ,comprised in the ,explanations of ,terms and ,general ,information contained in the ,directions4 ,artistic ,cookery4 ,instructions in ,ornamentation1 with ,illustrations1 and ,notes on the ,london ,cookery ,exhibition of #ahhe4 ,it is thoroughly analytical1 practical1 readable1 and the first book of the principles of the systematic hotel keeping4 ,,price #c4jj4 ,address the ,publisher1 or any ,hotel ,paper4 ,preface to ,whitehead's ,no4 #d ,cooking for ,profit4 ,this book is in many respects a continuation of the preceding volumes in the series1 it fulfills the designs that were intended but not finished before1 more particularly in the second part which deals with the cost of keeping up a table4 ,it is not an argument either for or against high prices1 but it embodies in print for the first time the methods of close-cutting management which a million of successful boarding house and hotel-keepers are already practising1 in order that another million who are not successful may learn1 if they will1 wherein their competitors have the advantage4 ,at the time when the following introduction was written1 which was about four years before the finish1 ,i was just setting out1 while indulging a rambling propensity1 to find out why it was that my hotel books which were proving admirably adapted to the use of the ten hotels of a resort town were voted 8too rich for the blood0 of the four hundred boarding-houses2 also1 it was a question how so many of these houses running at low prices are enabled to make money as easily as the hotels which have a much larger income4 ,at the same time some statistician published a statement that attracted attention showing that the vast majority of the people of this land have to live on an income of less than fifty cents a day4 ,at the same time also an ,english author published a little book1 which1 however1 ,i have not seen and did not need1 with the title of 8,how to live on sixpence a day10 7twelve cents7 which was presumptive evidence that it could be done4 ,in quest of information on these points ,i went around considerably and found a good many 8,mrs4 ,tingees0 who were not keeping boarding-houses1 and ,i honor them for the surpassing skill that makes the fifty cents a day do such wonders2 but the right vein was not struck until the opportunity occurred to do both the buying and using of provisions from the very first meal in a ,summer ,boarding ,house4 ,in reference to unfinished work ,i take the liberty here of saying that the bills of fare in this book with the quantities and proportions and relative cost from the continuation and complete illustration of an article entitled 8,the ,art of ,catering0 in ,hotel ,meat ,cooking4 ,knowing how much to cook1 how much to charge1 how to prevent waste and all such questions raised there are carried out to an answer in these pages4 ,in regard to the use of ,french names for dishes it is necessary that a statement should be made4 ,a great reform has taken place in the last ten years in the composition of hotel bills of fare1 and the subject matter of these books having been widely diffused by publication in the hotel newspapers1 has undoubtedly had much to do with the improvement that is now observable4 ,my own design was1 however1 to explain ,french terms1 give their origin and proper spelling1 and to that end ,i had a mass of anecdotes1 historical mention and other such material collected to make the explanations interesting4 ,as a preliminary1 ,i began exposing the absurdities committed by ignorant cooks and others trying to write ,french1 and before this had proceeded far the newspapers took up and advocated the idea that ,french terms should be abolished altogether4 ,if that was to be the way the knot of misspelling and misnaming dishes was to be cut1 there was no use for my dictionary work and the material was thrown away2 ,i followed the new path and it proves a plain and sensible one4 ,at the same time there is an aspect of the subject which cooks seeking situations perceive and editors of newspapers may never think of1 and that is that there are many employers whom the reform has not reached who will pay a hundred dollars for a cook who can give his dishes imposing foreign names more willingly than fifty dollars to a better cook who can only write ,united ,states4 ,first class hotels which have all the good things that come to market avoid ,french terms4 ,they that have turkey and lamb1 chicken1 peas and asparagus1 oysters and turtle and cream want them shown up in the plainest reading2 to cover them up with ,french names would be injudicious2 but if we have but the same beef and mutton every day1 the aid that a few ornamental terms can give is not to be despised4 ,first of all it is requisite that those who use such terms should know what they are intended to indicate and how they should be spelled and then they can be taken or left according to the intelligent judgment of those concerned4 ,j4 ,w4 ,,whitehead',s ,professional ,cookery ,books4 ,no4 #a4--,,the ,,american ,,pastry ,,cook4 ,a book of perfected ,receipts1 for making all sorts of articles required of the ,hotel ,pastry ,cook1 ,baker and ,confectioner4 ,seventh edition4 ,cloth1 #b4jj4 ,no4 #b4--;,,hotel ,,meat ,,cooking4 ,comprising ,hotel and ,restaurant ,fish and ,oyster ,cooking4 ,how to ,cut ,meats1 and ,soups1 ,entrees and ,bills of fare4 ,sixth edition4 ,cloth1 #b4jj4 ,no4 #c4--,,whitehead',s ,,family ,,cook ,,book4 ,high-class cookery for families and party givers1 including ,book of ,breads and ,cakes4 ,fourth edition4 ,cloth1 #a4ej4 ,no4 #d4--;,,cooking ,,for ,,profit and ,eight ,weeks at a ,summer ,resort4 ,a new ,american ,cook ,book adapted for the use of all who serve meals for a price4 ,third edition4 ,cloth1 #c4jj4 ,no4 #e4--,,the ,,steward',s ,,handbook and ,guide to ,party ,catering1 ,stewarding1 ,bills of ,fare1 and a ,dictionary of ,dishes and ,culinary ,terms and ,specialties4 ,cloth1 #c4jj4 ,,whitehead',s ,,new ,,book1 ,,number #e1 ,,the ,,steward',s ,,handbook ,,and ,,guide ,,to ,,party ,,catering4 ,,by ,,jessup ,,whitehead4 ,,price1 ,,postpaid1 #c4jj4 ,,embraces ,,the ,,following3 ,,part ,,first--,,hotel ,,stewarding4 ,showing the ,internal ,workings of the ,american ,system of ,hotel ,keeping4 ,the ,steward's ,duties in ,detail1 and in ,relation to ,other ,heads of ,departments4 ,steward's ,storekeeping1 ,steward's ,bookkeeping1 and ,management of ,help4 ,also1 ,composition of ,bills of ,fare1 the ,reasons ,why1 and ,numerous ,illustrative ,menus of ,meals on the ,american ,plan4 ,,part ,,second--,,restaurant ,,stewarding4 ,comprising a ,survey of ,various ,styles of ,restaurants and their ,methods1 ,club ,stewarding and ,catering1 ,public ,party ,catering1 ,ball ,suppers1 ,base ,ball ,lunches1 ,hotel ,banquets1 etc42 ,how to ,prepare and ,how to ,serve ,them1 with ,numerous ,pattern ,bills of ,fare ,carried ,out to ,quantities1 ,cost and ,price per ,head4 ,,part ,,third--,,comprising ,,catering ,,for ,,private ,,parties4 ,a ,guide to ,party ,catering4 ,wedding ,breakfasts1 ,fantasies of ,party ,givers1 ,model ,small ,menus1 and ,noteworthy ,suppers1 with ,prices ,charged4 ,also1 ,catering on a ,grand ,scale4 ,original and ,selected ,examples of ,mammoth ,catering ,operations1 ,showing the ,systems ,followed by the ,largest ,catering ,establishments in the ,world4 ,also1 a ,disquisition on ,head ,waiters and their ,troops4 ,,part ,,fourth--,,whitehead',s ,,dictionary ,,of ,,dishes1 ,culinary ,terms and ,various ,information ,pertaining to the ,steward's ,department1 being the ,essence of all ,cook ,books1 ,telling in ,brief what all ,dishes and ,sauces are or what they should ,look ,like1 ,what ,materials are ,needed for and what ,they are4 ,how to ,use to ,advantage all ,sorts of ,abundant ,provisions1 or ,how to ,keep ,them4 ,comprising1 also1 a ,valuable ,collection of ,restaurant ,specialties1 ,distinctive ,national ,cookery1 ,remarks on ,adulterations1 and ,how to ,detect ,them1 ,treatment and ,service of ,wine1 and a ,fund of ,curious and ,useful ,information in ,dictionary ,form1 for ,stewards1 ,caterers1 ,chefs1 ,bakers1 and all ,hotel and ,restaurant ,keepers4 ,,part ,,fifth--,,how ,,to ,,fold ,,napkins4 ,abundantly ,illustrated with many ,handsome ,styles and ,diagrams which ,show how ,it is ,done4 ,,address ,,all ,,orders ,,to ,jessup ,whitehead ,co41 ,,publishers ,,of ,,hotel ,,cook ,,books1 ,,chicago1 ,,ill4 99 99 99 99 99 99 ,transcriber's note3 ,illustrations have been moved so they do not break up paragraphs4 ,typographical errors have been silently corrected4