C""Sr'ir& 
 
 M^H?^
 
 THE PRACTICAL 
 HOTEL STEWARD 
 
 Bg John bellman 
 
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 REVISED TO INCORPORATE BOTH 
 AMERICAN & EUROPEAN PLANS 
 
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 Fourth Sdition 
 
 COPYRIGHT 1900. BY JOHN TELLMAN 
 COPYRIGHT 1913, BY JOHN TELLMAN 
 
 PUBLISHED BY 
 
 THE HOTEL MONTHLY 
 
 443 SOUTH DEARBORN STREET 
 CHICAGO :: •• ILLINOIS 
 
 lililiiiiHIM
 
 I'RKFACE TO THE FIRST EDITION. 
 This book, "The I'ractical Hotel Steward," 
 is written from the stamlpoiiit of one who has 
 hatl years of practical experience, and reflect 
 what, in his judgment, are the best methods 
 for a steward to follow. The author does not 
 claim to be infallible, or that his methods are 
 better than those of many others; but he be- 
 lieves them to contain the elements of success. 
 
 John Tellman. 
 
 PREFACE TO THE FOURTH EDITION. 
 
 When I first wrote ' ' The Practical Hotel 
 Steward," thirteen years ago, a great majority 
 of the hotels of the United States were eon- 
 ducted on the American plan, by which room 
 and meals is sold for a stated price per day. 
 
 Since that time a great change has come 
 over the hotel business, and now, in the larger 
 cities, practically all of the hotels are conducted 
 European plan; and in the country places the» 
 tendency is also for European plan, by which 
 rooms are sold separate from meals, and the 
 meals are sold either for a stated price for 
 the full meal, or restaurant style, in which you 
 pay only for what is ordered and served to 
 you. 
 
 This great change has made it necessary to 
 revise my original book, and to adapt it also for 
 the requirements of European plan hotels. 
 
 In the rewriting I have changed the original 
 text, as applied to the American plan, only 
 where necessary, as the book in its original form 
 met with very general approval, and has gone 
 thru three editions. About the only change is 
 the addition of more menus, and the elimina- 
 tion of a few that were superfluous. 
 
 The new reading matter in the book, devoted 
 to European i>lan, will, \ trust, prove of espe- 
 cii.l value to houses changing over to the Euro- 
 pean plan, as well as to Euro])ean plan houses 
 already established. 
 
 This fourth edition is printed witii the hope 
 that the book will meet the same generous re- 
 ception that has complimented all the former 
 editions. Joiix Tei,lm.\n.
 
 
 LIBRARY 
 
 STATE NORMM SCHOOL 
 
 MANUAL ARTS AND HUV-i: tCONOMlCS 
 
 SANTA BARSARA, CALH^G/<KIA 
 
 The Practical Hotel Stew ard — I 
 
 Copyright 1900, by John Tellman 
 Fourth Edition, Revised, Copyright 1913, by John Tullman. 
 
 American vs. European or a la Carte System 
 
 For many years, in fact, since tlie begin- 
 ning of our country, there has been in vogue 
 a system of hotel and inn keeping which is 
 connnouly known as the American plan, and 
 which we may also refer to as the ' ' table 
 d'hote" system; though differing from the 
 latter to the extent that when the traveler 
 arrives he is accommodated at a fixed price 
 with a room or rooms which includes all of 
 his meals, and with deductions or allowances 
 for any meals he fails to partake of. 
 
 With the table d'hote system (which is an 
 old European custom), the guest can engage 
 one or more rooms and pay for his meals extra, 
 which are of a fixed price, as, for instance: 
 breakfast, 75 cents; lunch, 60 cents, and din- 
 ner, $1, more or less, according to the style 
 of the hotel. 
 
 With the a la carte (or European system, 
 as we express it), the guest engages room 
 accommodations separately and takes his meals 
 in the restaurant or cafe (usually conducted 
 in connection with the hotel), selecting his 
 meals as best suits his appetite from a bill 
 of fare, the price of each separate article of 
 food being printed in connection therewith. 
 
 As stated in the beginning, the American 
 plan was the general system in operation, and 
 many a hotel keeper has become wealthy by 
 careful and successful management in running 
 hotels on the American plan; but that was 
 when this country had not advanced to its 
 
 Q present state. It is quite doubtful if those 
 
 S^ men could have been so successful under high 
 
 — ^ cost of living conditions. 
 
 The system was without a doulit (juitc waste- 
 
 [^ ful; but food was cheap and plentiful. And 
 in the ease of the crude house as built by our 
 grandfathers, for lack of modern comfort it is 
 
 (^ not up to our present needs. We must progress 
 
 ever, and hotel keeping has advanced, and still 
 
 rT] is advancing, fully as rapidly as other indus- 
 
 Q-j tries. The increase in population and growth 
 
 of our cities makes it necessary to build larger 
 
 ^ 
 
 INS 
 
 hotels which require every modern device that 
 will add to the comfort of a discriminating 
 CD traveling public, and at the same time keep 
 ^tlie expense account within the proper limits. 
 
 In building tliese large hotels it becomes ap- 
 parent that the waste increases correspond- 
 inglj' in the American plan hotel. The amount 
 of raw material used to feed the guests be- 
 comes a serious question; and with the certain 
 and continual increase in prices it means 
 eventually a change, or ruin. 
 
 The change came, and is still in progress 
 all over this country, to the European system. 
 In nearly all of the cities the European sys- 
 tem has displaced the old custom of room in- 
 cluding meals. 
 
 Our country, while still very young has 
 passed through a period of extravagance and 
 waste not known in recent times of any other 
 country. 
 
 We were placed in custody of an immense 
 domain of riches; fine land, endless tracts of 
 timber; fabulous wealth in mines of precious 
 metals, iron and coal; plenty of game and 
 fish. The result was like that of a child with 
 too many toys for Christmas, the first thing 
 it does is to break and ruin them; so our 
 settlers, nutny of them, there l)eing no law 
 to regulate, began immediately on a career 
 of waste. They took up more land than was 
 needed at that time, and began denuding the 
 forests of magnificent timber, a vast amount 
 of which was absolutely destroyed; and then 
 began a method of poor farming, which car- 
 ried away the rich surface to the ocean. The 
 result was insufficient crops for the large acre- 
 age under cultivation; at the same time game 
 was almost exterminated and rivers and lakes 
 emptied of their fisli. Live stock, cattle, sheep, 
 hogs and poultry for a time became plentiful. 
 They increased without any material care, being 
 permitted to range at large on our public 
 lands. Everything was i)Ieiitiful and cheap in 
 this land of plenty; in fact, food, as well as 
 everything else, was so plentiful that the plain 
 laboring people were not without at least one 
 kind of meat at each meal of the day. The 
 word economy was not generally known among 
 them. This was not only in families, but in all 
 establisliments where the domestic art was a 
 ]i;irt of the conducting of a business. Many 
 a iiousokceper looked n])on the idea of saving 
 tiiat wiiich was not used at one meal to use in
 
 THE PRACTICAL HOTEL STEWARD 
 
 some way for the next with disdain. It also 
 made us a nation of meat eaters, which does 
 not prove healthful for us. The rapid growth 
 in population and the corresponding increase 
 in the price of food in consequence thereof, 
 has brought about the necessity of a change. 
 The family has found it necessary to econo- 
 mize; so also the catering establishments and 
 hotels. The latter found that there nuist be a 
 more economical method in order to survive; 
 so the European system is gradually supplant- 
 ing the American plan. 
 
 This has brought about an important change 
 in the res})Ousibilities of the steward. Pri- 
 marily the duties of a steward are the same 
 as in former years; but he has progressed. He 
 buys as he has previously done, but has im- 
 proved the grade of goods of his jjurehase. 
 He still buys the best in order to have the least 
 waste, at the lowest prices at which he can 
 possibly obtain it. But he is now also some- 
 what of a merchant. He must now figure 
 about how much must be charged for his goods 
 in order to gain a reasonable return. To cover 
 all loss by shrinkage he must be able to 
 equalize his jjrices so that his goods will sell. 
 In like manner the grocery man sells sugar at 
 a fraction of a cent profit but increases the 
 profit on the fancy novelties to even up. 
 
 The steward's catering should be in the 
 direction to draw the guests' attention fiom 
 steak, chops and roast beef, for the prices on 
 these articles have advanced to where there is 
 almost no chance for an earning on them; 
 and it is certain that low priced meats and 
 poultry are a thing of the past. So it is the 
 steward has begun to be a student of economy 
 and a merchandizer with i' , He is also begin- 
 ning to study the chemical value of foods, a 
 knowledge of which is beneficial in his voca- 
 tion. 
 
 The system of bill of fare construction is 
 much different from the old. Roast beef and 
 beef steak, which have always been the target 
 for the patron, and from which it is necessary 
 to draw them away as much as possible, must 
 be j|is aim. 
 
 The other day I received one of the most 
 beautiful books of advertisement which it has 
 been my ])leasure to behold. It came from the 
 Ritz-Carlton system of hotels and restaurants. 
 I read a paragraph in it on the beginning of 
 the career of Mr. Ritz, from a humble farmer 
 to the most noted hotel man of modern times; 
 and another paragraph on the service and food 
 offered in the Ritz-Carlton restaurants, espe- 
 cially on the Hamburg-American steamers. The 
 
 articles have only a few lines in each para- 
 graph, but they express a whole instructive 
 book, Mr. Ritz's rise in the business was due 
 to his ability as a disciplinarian, and a natural 
 taste for the elegant and refined, to serve 
 everything in an attractive and tempting way; 
 and this is particularly emphasized when speak- 
 ing of tlieir restaurant service on the ocean 
 steamers. It states the food served in these 
 restaurants is light and dainty. Heavy dishes, 
 such as steak, cho2)S, etc., are not much called 
 for. These light dishes are placed before the 
 diner in a manner as attractive and pleasing as 
 possible. This should cause the hotel man, 
 steward and caterer to study and learn to step 
 forward. 
 
 When I wrote the first edition of The Prac- 
 tical Hotel Steward it was a common expres- 
 sion that it was impracticable to run a hotel 
 as they run first-class hotels in Europe. Several 
 years have brought a change, and we now have 
 one operating successfully in this country (the 
 Ritz-Carlton in New York) ; and very soon we 
 will have more; and I say if we do not progress 
 as we should, get busy and study refinement 
 with economy and more economy, we will lose 
 out in the end. This also includes the maitre 
 d 'hotel and the chef. On the latter much de- 
 pends in revolutionizing the kitchen in many 
 instances. It means that he should make 
 greater efforts in his variety of delectable 
 made dishes, served in tasteful manner; and 
 it means that the maitre d 'hotel should in- 
 struct his waiters to recommend specially pre- 
 pared dishes. 
 
 * « « 
 
 Hotel men should travel. They should visit 
 the new j^laces, the hotels and restaurants in 
 other parts of the country. It is the best 
 educational factor that the peojile in our busi- 
 ness have. We learn from others as others 
 learn from us. 
 
 Europe learned its lesson from travelers and 
 pilgrims who had visited the Orient and re- 
 turned with much fabric of all kinds. Porce- 
 lain was introduced into western Europe from 
 China. Before that most of the furnishings 
 and works of art were known only in a crude 
 way. Intercourse with the more advanced 
 nations stimulated progress; so does our inter- 
 course with hotels and hotel men in other cities 
 and other countries stimulate our desire to 
 progress. 
 The Steward's Duties (American Plan) 
 
 The steward is a man who manages the do- 
 mestic concerns of another.
 
 THE PEACTICAL HOTEL STEWARD 
 
 Stewardship is by no means created by the 
 advancement of the times, or improved methods 
 of conducting hotels, clubs or restaurants. On 
 the contrary, we find this quite an ancient 
 position of honor and trust. For instance: in 
 Scripture, we find that Abraham had his stew- 
 ard ; Joseph was the steward of Potiphar ; and, 
 as we follow history down to the present time, 
 all royal households and men of wealth and 
 position accustomed to maintaining an estab- 
 lishment always have a manager for their do- 
 mestic affairs — a steward. 
 
 The hotel steward of today is supposed to be 
 the same kind of a man as history describes — 
 a manager, and an honest, trustworthy, judi- 
 cious man on whom the domestic welfare and 
 happiness depends. His duties in olden times 
 were to supply the wants and necessary serv- 
 ants for the entertainment of those by whom 
 he was employed. The duties of the hotel 
 steward of today are to keep the house prop- 
 erly supplied with provisions, to govern the 
 help engaged in preparing such provisions, and 
 to direct the service. 
 Essential Qualifications 
 
 A steward should possess these three qualifi- 
 cations — honesty, a fair education and good 
 judgment. A man, no matter how efficient, 
 will not be retained in position when found to 
 be dishonest. The fact that a man has "the 
 itching palm" will travel many miles farther 
 than himself, and he often wonders why he 
 cannot find another job. Education is neces- 
 sary, for it goes with judgment. A man with- 
 out judgment cannot manage others unless de- 
 pending upon brute force; and where force 
 must be resorted to there can be no harmony 
 and no pleasure in work; and often he will be 
 obliged to dismiss help who have proved most 
 valuable assistants. 
 Adapt Himself to Circumstances 
 
 To be a successful steward a man must be 
 able to adapt himself to circumstances, as no 
 two hotels will be found just exactly alike in 
 every respect — the class, capacity and internal 
 arrangements being prime causes. He will find 
 some houses not so modern, others not so well 
 equipped as some in which he has previously 
 been employed. That should be no reason for 
 him to insist that "the pantry is in the wrong 
 place," "the furniture and utensils are com- 
 pletely out of date ; " or, " worn out and 
 should be thrown out at once ; " or, "he can- 
 not work in such an old rattletrap." While 
 a great deal of the above may be true, yet 
 others had charge before him and the house 
 (may have) made a great deal of money for 
 
 the proprietors; and if he will only try to ac- 
 custom himself to the house as he finds it, he 
 may find things not so badly arranged after 
 all. 
 Give Help a Fair Trial 
 
 A steward on entering a new place should 
 not do so with the belief that all the help of 
 his predecessor must be fired out. Wait and 
 give them a trial, for they may be a great 
 deal better than those which he can get to fill 
 the places so vacated. Should he find by fair 
 trial that the old help are undesirable, then by 
 all means change as quickly as possible. 
 Help Must Respect Him 
 
 A steward of judgment knows how to main- 
 tain the respect of all with whom he may come 
 in contact. The position being clothed with 
 considerable dignity requires him to be of a re- 
 served manner, speaking to those in his charge 
 on business only; yet he should not be haughty 
 or hard to approach. He can be pleasant to 
 the yardman or any of those under him and 
 at the same time feel (and have them feel) he 
 is their superior. 
 Relation to Proprietor or Manager 
 
 The steward's relation to the proprietor or 
 manager its that of assistant in the fullest 
 sense. The proprietor or manager handles the 
 business part; the steward manages the do- 
 mestic concerns. The steward has charge of 
 the back part of the house, attends to the mar- 
 keting, sees that the help are all in their places 
 of duty, that the meals are on time, superin- 
 tends the preparation of the bills of fare, is 
 particularly careful that economy is observed 
 in all branches of his department, and sees to 
 it that his expense account does not exceed the 
 fixed limit for the class of house in which he 
 is working. He should feel on terms of utmost 
 ease with his employer in order tliat he may 
 converse freely on any topic appertaining to 
 tlie business in which both are interested — to 
 consult freely on all matters. By so doing he 
 is certain to learn the ideas and desires of 
 those it is to his interest to please and satisfy. 
 1 believe it proper and businesslike, in most 
 instances, for the steward to forego his own 
 ideas to those of his employer, for it is his 
 employer's money which the steward spends 
 for the house. The steward should not go to 
 the proprietor or manager with all little trou- 
 bles of no consequence. He is surely capable 
 of dealing with them judiciously without the 
 assistance of the man who is probably more oc- 
 cupied than himself. 
 Relation to the Guests 
 
 While a steward should at all times treat
 
 TIIK PRACTICAL IIOTKL STEWARD 
 
 guests whom he meets with courtesy and re- 
 spect, it is not advisable to court acquaintance. 
 In ^onie houses it is even better to keep at a 
 distance, for the reason that (esjieeially witli 
 regular boarders) they often hope to gain 
 thereby some personal favor, which, if granted 
 and found out by the other guests, they would 
 be apt to feel slighted and cause complaint. 
 I will say, however, that he should not be deaf 
 to suggestions from guests or patrons of the 
 house; he may hear something which may prove 
 beneficial. If a complaint is made give a fair 
 hearing and then promise investigation and 
 remedy. It is to be remembered that a stew- 
 ard, no matter how old in the business is never 
 too old to learn. 
 Relation to the Housekeeper 
 
 Tlie steward's relation to the housekeeper 
 should be that of an associate in business, and 
 should be cordial. While in some (especially 
 country) hotels the steward is in authority 
 over the housekeeper, yet in the well-arranged 
 and regulated large city houses they are en- 
 tirely independent of each other. But they 
 have a great many things in common and can 
 help and accommodate each other in a great 
 many ways, especially in the management and 
 exchange of help. It often happens that the 
 steward is short of someone in his department; 
 the housekeeper can send him one of her help 
 to fill the vacancy temporarily. On the other 
 hand, she, for some reason or other, may find 
 it necessary to keep one or more of her help 
 late in finishing certain work in the house. It 
 will not inconvenience the steward to see that 
 they are well fed. Also any requisitions of 
 necessaries the housekeeper may send to the 
 storeroom should be promptly attended to ; and 
 should the articles not be on hand they should 
 be gotten as soon as possible. These little 
 attentions sometimes save a great deal of an- 
 noyance. 
 Relation to the Headwaiter or Maitre d' Hotel 
 
 In all well-regulated hotels the steward is in 
 direct authority over tlie headwaiter and dining 
 room forces. But as the headwaiter is usuallj'' 
 a man of intelligence the steward should use 
 caution in his application of such authority, 
 lest a breach of harmony might occur. Quite 
 true, if the headwaiter does not try to fulfill 
 the steward's directions it is in the steward's 
 power to remove him or cause him to be re- 
 moved. But this is not always best. The head- 
 waiter may be a first-class man. He comes in 
 direct contact with all the guests, as well as 
 the manager or proprietor, and his efficiency 
 has (very likely) proven itself in many ways. 
 
 It would be hard for the steward to remove or 
 try to have him removed without serious re- 
 monstrance. With cool deliberation such fric- 
 tion need never occur, for the reason that you 
 should not try to fill his place (perform his 
 duties) when he is there for that purpose. For 
 instance: the steward going into the dining 
 room during meal time and usurping the head- 
 waiter's duties, such as seating guests, etc. The 
 headwaiter is not incapable; or, if he is he 
 should not be there, for in that case it would 
 surely be impossible for him to maintain dis- 
 cipline and the obedience of his waiters. It 
 is, however, proper for the steward to call at- 
 tention to and criticize the appearance and 
 efficiency of the waiters. It is to the steward's, 
 as well as to the headwaiter 's interest, that 
 waiters are in proper dress, and, above all, 
 clean in appearance; also that they serve 
 neatly and with all possible dispatch. The 
 steward also gives directions to the headwaiter 
 of any change or addition in service, that he 
 may inform his waiters before meal hours; 
 also any new rules in working. When arrang- 
 ing for banquets or special service of any kind, 
 the headwaiter awaits the directions of the 
 steward from beginning to end. All this can be 
 done witliout any breach in harmony. 
 
 * * » 
 
 When the nmnager or iiroprietor finds the 
 steward a man of honesty and energetic, en- 
 dowed with the cpialities as described in the 
 foregoing, it will cause him to make a confidant 
 of his employee and together they go into the 
 needs of a house necessary to modernize it in 
 its working departments. 
 
 * * » 
 
 The Organizing, Governing and Feeding of 
 Employes (American Plan) 
 The most important part of the steward's 
 duties is the organizing, governing and feed- 
 ing of the help. I will begin this subject by 
 dividing the working department into different 
 branches, as follows: 
 
 1. The cooks. 
 
 2. Pastry and bakery. 
 
 3. Fruit pantry. 
 
 4. Silver and glass pantry. 
 .5. Dish service. 
 
 6. Servants ' halls. 
 
 7. Storeroom. 
 
 8. Wine room. 
 
 9. Yardmen. 
 
 10. Assistant or inside steward. 
 [The latter allowable only in the larger houses.] 
 
 * * * 
 
 For European Plan 
 
 The organization for European plan differs 
 somewhat from the regular American j)lan.
 
 THE PEACTICAL HOTEL STEWAED 
 
 there being an important addition to the list, 
 viz., that of the system of checking or con- 
 trol, as it is called in some houses. The sec- 
 tions are about as follows: 
 
 1. Chef's division. 
 
 2. Pastry. 
 
 3. Headwaiter 's division. 
 
 4. Assistant steward. 
 
 5. Head checker and assistant, 
 
 6. Eestaurant cashiers. 
 
 7. Pantry stewards. 
 
 8. Fruit pantry. 
 
 9. Silver and glass pantry. 
 
 10. Dish service. 
 
 11. Commissary. 
 
 12. Wine room. 
 
 13. Night steward. 
 
 14. First officers. 
 1.5. Second officers. 
 
 16. Mess hall. 
 
 17. Watchmen. 
 
 18. Yardman. 
 
 The foregoing list is the average for a large 
 European system hotel. For the smaller houses 
 on the same plan there may be some of the 
 divisions listed which are usually included in 
 the xVuditor's division, especially the cashiers 
 and checkers, as the auditors check their work 
 
 in all cases. 
 
 * * * 
 
 The Feeding of Employes 
 
 OFFICERS AND SERVAXT.S ' DIXIXG ROOMS 
 
 In the large hotels the help 's dining rooms 
 are divided into three classes. 
 
 First, the officers ' dining room, where all 
 the employees holding an official capacity, 
 namely, clerks, cashiers, assistant housekeepers, 
 head of the laundry, operators and others of 
 like standing; ladies' maids, valets and nurses 
 also take their meals in this room. 
 
 Second, or sub-officials' hall: In this room 
 are the mechanics, paper hangers, painters, par- 
 lor maids, head bell-man, head houseman and 
 help of like standing. 
 
 Third, the mess hall: In this room all other 
 help take their meals. It includes the maids, 
 housemen, laundry help, porters, doormen and 
 all others who belong to this class. 
 
 In hotels where there are both white and 
 colored help, they should be fed in separate 
 rooms, to prevent any possibility of trouble. 
 
 In the first officers' hall usually there are 
 regular dining room waiters, good silver, linens 
 and dishes, making the service first-class in 
 every respect; although the waiters are usually 
 new beginners who have trained as bus boys 
 and are glad for the promotion. 
 
 In the second oflScers' hall I have found 
 girls very satisfactory; the service is plainer 
 but the food about the same as the first 
 officers '. 
 
 In the mess hall I have found it most diffi- 
 cult to keep the waiters, as many of the help 
 are not very pleasant guests to wait on. But 
 girls are the best ; they are cleaner and more 
 prompt and reliable. 
 
 The question of what it costs to feed the 
 employees of a hotel has been very much dis- 
 cussed from time to time, and no doubt in all 
 hotels it has caused more real study from the 
 steward's standpoint than any other branch of 
 his work. In December, 1910, I arranged that 
 the chefs of the two hotels under my super- 
 vision, co-operating with the assistant stewards, 
 make a seven-day test of how much it required 
 to feed the help we kept at that time. We in- 
 cluded in this every person connected with the 
 hotel, not excepting those who signed checks 
 in the dining room, and made every effort to 
 be accurate, with the following result, which 
 was almost the same in both hotels: 
 
 FIRST OFFICERS' DINING ROOM. 
 
 Breakfast 
 
 Fresh fruit, 
 
 Ham or bacon, 
 
 Eggs, fried, boiled or scrambled, 
 
 Potatoes, fried, 
 
 Oat meal, 
 
 Cakes, 
 
 Rolls, 
 
 Coffee, tea or milk. 
 
 Dinner 
 
 SUNDAY 
 
 Okra soup. 
 
 Spring onions, 
 
 Bjiled lake trout, 
 
 Roast beef, 
 
 Chicken croquette, 
 
 Mashed potatoes, 
 
 Peas, 
 
 Tomatoes, 
 
 Dessert, 
 
 Coffee, tea or milk. 
 
 Supper 
 
 Steak or chops, 
 Hungarian goulash. 
 Mashed potatoes. 
 Peas, 
 
 Succotash, 
 Salad, 
 
 Preserved fruit. 
 Coffee, tea or milk.
 
 THE PRACTICAL HOTEL STEWARD 
 
 The same. 
 
 MONDAY 
 
 Vegetable soup, 
 
 Radishes, 
 
 Lake trout, 
 
 Boiled beef with vegetables, 
 
 Beef braised, 
 
 Scrambled eggs. 
 
 Mashed potatoes. 
 
 Stewed tomatoes. 
 
 Corn, 
 
 Dessert, 
 
 Coffee, tea or milk. 
 
 Bacon and eggs, 
 Cold meats. 
 Meat stew. 
 Mashed potatoes, 
 Corn, 
 Salad, 
 
 Lima beans, 
 Preserved fruit, 
 Coffee, tea or milk. 
 
 The same. 
 
 TUESDAY 
 
 Tomato soup. 
 
 Radishes, 
 
 Boiled sea trout. 
 
 Roast beef. 
 
 Sweetbread croquettes. 
 
 Southern hash, 
 
 Mashe potatoes, 
 
 Lima beans, 
 
 Peas, 
 
 Dessert, 
 
 Coffee, tea or milk. 
 
 Breaded veal cutlets, 
 Cold meat, 
 Stewed kidney, 
 Mashed potatoes, 
 Beets, 
 
 String beans. 
 Salad, 
 
 Preserved fruit, 
 Coffee, tea or milk. 
 
 The same. 
 
 WEDNESDAY 
 
 Vegetable soup, 
 
 Olives, 
 
 Fried perch. 
 
 Roast veal. 
 
 Corned beef and cabbage, 
 
 Mashed potatoes. 
 
 Succotash, 
 
 Kohlrabi, 
 
 Dessert, 
 
 Cofifee, tea or milk. 
 
 Pork chop or cold meat. 
 
 Lamb stew. 
 
 Mashed potatoes. 
 
 Beets, 
 
 String beans, 
 
 Salad, 
 
 Preserved fruit. 
 
 Coffee, tea or milk. 
 
 The same. 
 
 THURSDAY 
 
 Split peas soup. 
 
 Dill pickles. 
 
 Red snapper, Creole, 
 
 Roast beef. 
 
 Chicken stew. 
 
 Mashed potatoes. 
 
 Beets, 
 
 Dessert, 
 
 Cofiee, tea or milk. 
 
 Small steak or cold meat 
 
 Lamb stew. 
 
 Mashed potatoes. 
 
 Peas, 
 
 String beans. 
 
 Salad, 
 
 Preserved fruit, 
 
 Coffee, tea or milk. 
 
 The same. 
 
 FRIDAY 
 
 Okra soup. 
 
 Radishes, 
 
 Boiled lake trout, hollandaise, 
 
 Sweetbread croquettes. 
 
 Chicken stew. 
 
 Mashed potatoes, 
 
 Dessert, 
 
 Coffee, tea or milk. 
 
 Fried eggs or cold meat, 
 
 Southern hash. 
 
 Mashed potatoes, 
 
 Peas, 
 
 Corn, 
 
 Salad, 
 
 Preserved fruit, 
 
 Coffee, tea or milk. 
 
 The same. 
 
 SATURDAY 
 
 Chicken gumbo, 
 
 Olives, 
 
 Fried perch. 
 
 Roast veal. 
 
 Short ribs, 
 
 Irish stew. 
 
 Mashed potatoes. 
 
 Tomatoes with rice. 
 
 Peas, 
 
 Dessert, 
 
 Coffee, tea or milk. 
 
 Liver and bacon, 
 Cold meat. 
 Goulash, 
 
 Mashed potatoes. 
 Stewed corn, 
 Lima beans. 
 Salad, 
 
 Preserved fruit, 
 Coffee, tea or milk.
 
 THE PBACTICAL HOTEL STEWARD 
 
 SECOND OFFICERS' DINING ROOM 
 
 Breakfast 
 
 Fresh fruit, 
 
 Ham or bacon, 
 
 Eggs, fried, be led or scrambled, 
 
 Potatoes, fried, 
 
 Oat meal, 
 
 Cakes, 
 
 Rolls. 
 
 Coffee, tea or milk. 
 
 The same. 
 
 The same 
 
 The same. 
 
 The same. 
 
 The same. 
 
 The same 
 
 Dinner 
 
 SUNDAY 
 
 Okra soup. 
 
 Roast beef. 
 
 Leg of mutton. 
 
 Mashed potatoes, 
 
 Peas, 
 
 Tomatoes, 
 
 Dessert, 
 
 Coffee, tea or milk. 
 
 MONDAY 
 
 Vegetable soup. 
 
 Boiled beef with mustard, 
 
 Loin of veal. 
 
 Calf brains and scrambled eggs 
 
 Mashed potatoes. 
 
 Stewed tomatoes. 
 
 Corn, 
 
 Dessert, 
 
 Coffee, tea or milk. 
 
 TUESDAY 
 
 Tomato soup. 
 
 Roast beef, 
 
 Sweetbread croquettes. 
 
 Southern hash, 
 
 Mashed potatoes, 
 
 Lima beans. 
 
 Peas, 
 
 Dessert, 
 
 Coffe?, tea or milk. 
 
 WEDNESDAY 
 
 Vegetable soup, 
 
 Fried lake perch. 
 
 Loin of pork, 
 
 Corned beef and cabbage. 
 
 Mashed potatoes. 
 
 Succotash, 
 
 Kohlrabi, 
 
 Dessert, 
 
 Coffee, tea or milk. 
 
 THURSDAY 
 
 Split peas soup, 
 
 Roast beef, 
 
 Chicken stew. 
 
 Mashed potatoes. 
 
 Beets, 
 
 Dessert, 
 
 Coffee, tea or milk. 
 
 FRIDAY 
 
 Okra soup, 
 
 Fried sun perch. 
 
 Shoulders of pork, 
 
 Chicken stew. 
 
 Mashed potatoes, 
 
 Dessert, 
 
 Coffee, tea or milk. 
 
 SATURDAY 
 
 Chicken gumbo, 
 
 Olives, 
 
 Short ribs, 
 
 Irish stew. 
 
 Chicken fricasse, 
 
 Ma-^hed potatoes, 
 
 Tomatoes with rice, 
 
 Peas, 
 
 Dessert, 
 
 Coffee, tea or milk. 
 
 Supper 
 
 Small steak, 
 Chicken stew. 
 Mashed potatoes, 
 Peas, 
 
 Succotash, 
 Preserved fruit. 
 Coffee, tea or milk. 
 
 Mutton chops 
 Cold meats. 
 Veal pot pie. 
 Mashed potatoes 
 Corn, 
 
 Lima beans, 
 Preserved fruit. 
 Coffee, tea or milk. 
 
 Pork chop. 
 Cold meats, 
 Lamb hash. 
 Mashed potatoes. 
 Beets, 
 
 String beans. 
 Salad, 
 
 Preserved fruit. 
 Coffee, tea or milk. 
 
 Small steak or cold meat, 
 
 Mashed potatoes. 
 
 Beets, 
 
 String beans. 
 
 Salad, 
 
 Preserved fruit. 
 
 Coffee, tea or milk. 
 
 Lamb stew. 
 Cold meat, 
 Mashed potatoes. 
 Peas, 
 
 String beans. 
 Salad, 
 
 Preserved fruit, 
 Coffee, tea or milk, 
 
 Bacon and eggs. 
 Cold meat. 
 Mashed potatoes. 
 Peas, 
 Corn, 
 
 Preserved fruit. 
 Coffee, tea or milk. 
 
 Pork chops. 
 Goulash 
 
 Mashed potatoes. 
 Stewed corn, 
 Lima beans. 
 Salad, 
 
 Preserved fruit. 
 Coffee, tea or milk.
 
 Tin-: PRACTICAL HOTEL STEWAHH 
 
 Breakfast 
 
 Oat meal, 
 Sausage, 
 Boiled potatoes. 
 Coffee or milk. 
 
 Hominy grits. 
 Liver and bacon, 
 Boiled potatoes, 
 Coffee, tea or milk 
 
 Cracked wheat, 
 Pork necks. 
 Boiled potatoes. 
 Coffee or milk. 
 
 MEALS SERVED IN MESS HALL. 
 Dinner 
 
 SUNDAY 
 
 Wieuer worst and cabbage, 
 Boiled potatoes. 
 Coffee, tea or milk. 
 
 MONDAY 
 
 Smoked shoulders. 
 Pork and cabbage, 
 Boiled potatoes. 
 Coffee, tea or rnilk. 
 
 TUESDAY 
 
 Lamb stew. 
 Boiled beef. 
 Boiled potatoes, 
 Coffee, tea or milk 
 
 Supper 
 
 Assorted cold meats. 
 Boiled potatoes, 
 Coffee, tea or milk. 
 
 Cervelat sausage, 
 Head cheese. 
 Boiled potatoes. 
 Coffee, tea or milk. 
 
 Assorted cold meats, 
 Boiled potatoes, 
 Stewed evaporated fruit, 
 Coffee, tea or milk. 
 
 Oat meal. 
 Liver and bacon, 
 Boiled potatoes. 
 Coffee or milk. 
 
 Hominy grits. 
 Sausage, 
 Boiled potatoes. 
 Coffee or milk. 
 
 Cracked v\heat, 
 Breakf-'St bacon and eggs. 
 Boded potatoes. 
 Coffee or milk. 
 
 WEDNESDAY 
 
 Smoked necks. 
 Split peas, 
 Boiled potatoes, 
 Coffee, tea or milk. 
 
 THURSDAY 
 
 Soup, 
 
 Lamb stew. 
 Noodles, 
 Boiled potatoes, 
 Coffee, tea or milk. 
 
 FRIDAY 
 
 Soup, 
 
 Fish, 
 
 Pork shoulders. 
 
 Navy beans. 
 
 Boiled potatoes. 
 
 Coffee or milk. 
 
 Assorted cold meats. 
 Boiled potatoes, 
 Stewed evaporated fruit. 
 Coffee, tea or milk. 
 
 Cold meats. 
 Boiled potatoes, 
 Stewed prunes. 
 Coffee, tea or milk 
 
 Cold meats, 
 Boiled potatoes, 
 Coffee, tea or milk 
 
 Oat meal. 
 Liver and bacon. 
 Boiled pota oes, 
 Coffee or milk. 
 
 SATURDAY 
 
 Corned beef and kale. 
 Boiled potatoes. 
 Coffee, tea or milk. 
 
 Cold meats. 
 Boiled potatoes. 
 Coffee, tea or m.ilk. 
 
 DFXEMBER. 1912. 
 
 Estimated cost of feeding 340 employees, 7 
 days' figures : 
 
 Monday, Issues, $119 36 
 
 Tuesday, " 120.54 
 
 Wednesday, " 98.90 
 
 Thursday, " 92.29 
 
 Friday, " 115-56 
 
 Saturday, " 114 99 
 
 Sunday, " 85 72 
 
 Total, $747 36 
 * * * 
 
 Estimated cost at 12}^ cents per head : 
 
 One employee, per meal $ .12^ 
 
 "day 37>^ 
 
 " " " week 2.62 J^ 
 
 " " " monih 11.62% 
 
 " 5 ear 136.88 
 
 The fore^'oiiiji was at a time when food was 
 i-till of a reasonable vai'iety and the weather 
 not yet very cold; lint nature provides the 
 human stomach usually with a good and 
 healthy appetite at this season of the year; the 
 system requires food at the approach of ^vin- 
 ter which will build fat tissues as a protection 
 against the cold. This is more aj)parent as 
 we go farther north, where the climate is 
 rough and cold for the greater part of the year. 
 In the region approaching the polar Arctic cir- 
 cles the craving for fatty food becomes so 
 great that the blubber of whale, walrus and 
 other fat fish are much appreciated as a diet 
 by the inhabitants. I speak of this to illus- 
 trate that when feeding a number of people, 
 the season and climate should be considered. 
 Your food is much lighter and more inexpen- 
 sive in the summer — the months the stomach
 
 THE PRACTICAL HOTEL STEWARD y 
 
 Average Composition and Fuel Value of Common Food Products. 
 
 FOOD MATERIALS AS PURCHASED 
 
 0) (p 
 
 0) o 
 
 .sl 
 
 4) O 
 
 o 
 
 
 S 
 
 
 
 
 *J U 
 
 . Si 
 
 ^ (-. 
 
 - ki 
 
 — u — 
 
 m I* 
 
 d <u 
 
 O 01 
 
 J-j <p 
 
 t- <u 
 
 s: V 
 
 a* <u c3 
 
 
 ^u. 
 
 
 can, 
 
 O 
 
 ton. 
 
 3n.r 1 
 
 12.7 
 
 52.4 
 
 19.1 
 
 17.9 
 
 
 0.8 
 
 1,100 
 
 20.8 
 
 43.8 
 
 13.9 
 
 21 '^ 
 
 
 0.7 
 
 1,135 
 
 7.2 
 
 60.7 
 
 19.0 
 
 12.8 
 
 
 1.0 
 
 890 
 
 18.7 
 
 49.1 
 
 14.5 
 
 17.5 
 
 
 0.7 
 
 995 
 
 15.7 
 
 50.4 
 
 15.4 
 
 18.3 
 
 
 0.7 
 
 1,045 
 
 S.4 
 
 49.2 
 
 14.3 
 
 23.8 
 
 
 4.6 
 
 1,245 
 
 24.5 
 
 54.2 
 
 15.1 
 
 6.0 
 
 
 0.7 
 
 535 
 
 20.7 
 
 56.2 
 
 16.2 
 
 6.6 
 
 
 0.8 
 
 580 
 
 21.2 
 
 41.6 
 
 12.3 
 
 24.5 
 
 
 0.7 
 
 1,235 
 
 17.2 
 
 45.4 
 
 13.8 
 
 23.2 
 
 
 0.7 
 
 1,210 
 
 10.7 
 
 48.0 
 
 13.5 
 
 25.9 
 
 
 0.8 
 
 1,320 
 
 12.4 
 
 44.9 
 
 12.0 
 
 29.8 
 
 
 0.7 
 
 1,450 
 
 13.6 
 
 34.8 
 
 14.2 
 
 33.4 
 
 
 4.2 
 
 1,635 
 
 
 7.9 
 
 1.9 
 
 86.2 
 
 
 3.9 
 
 3,555 
 
 7.7 
 
 17.4 
 
 9.1 
 
 62.2 
 
 
 4.1 
 
 2,715 
 
 
 39.8 
 
 13.0 
 
 44.2 
 
 1.1 
 
 2.2 
 
 2,075 
 
 
 92.9 
 
 4.4 
 
 0.4 
 
 1.1 
 
 1.2 
 
 120 
 
 
 90.0 
 
 1.8 
 
 1.1 
 
 5.9 
 
 1.5 
 
 185 
 
 25.9 
 
 47.1 
 
 13.7 
 
 12.3 
 
 
 0.7 
 
 765 
 
 ''2 7 
 
 42.4 
 
 16.1 
 
 18.4 
 
 
 0.8 
 
 1,060 
 
 44.7 
 
 40.4 
 
 10.2 
 
 4.2 
 
 
 0.7 
 
 370 
 
 50.1 
 
 35.2 
 
 9.4 
 
 4.8 
 
 
 0.7 
 
 380 
 
 24.9 
 
 40.2 
 
 16.0 
 
 0.4 
 
 
 18.5 
 
 325 
 
 
 63.5 
 
 21.8 
 
 12.1 
 
 
 2.6 
 
 915 
 
 
 88.3 
 
 6.0 
 
 1.3 
 
 3.3 
 
 1.1 
 
 225 
 
 11.2 
 
 65.5 
 
 13.1 
 
 9.3 
 
 
 0.9 
 
 635 
 
 
 11.0 
 
 1.0 
 
 85.0 
 
 
 3.0 
 
 3,410 
 
 
 87.0 
 
 3.3 
 
 4.0 
 
 5.0 
 
 0.7 
 
 310 
 
 
 90.5 
 
 3.5 
 
 .3 
 
 5.1 
 
 0.7 
 
 165 
 
 
 26.9 
 
 8.8 
 
 8.3 
 
 54.1 
 
 1.9 
 
 1,430 
 
 
 74.0 
 
 2.5 
 
 18.5 
 
 4.5 
 
 0.5 
 
 865 
 
 
 34.2 
 
 25.9 
 
 33.7 
 
 2.4 
 
 3.8 
 
 1,885 
 
 ANIMAL FOOD. 
 Beef, Fresh: Porterhouse steak. . . 
 Ribs 
 
 Round 
 
 Fore quarter 
 
 Hind quarter 
 
 Beef, corned 
 
 Veal : Fore quarter 
 
 Hind quarter 
 
 Mutton: Fore quarter 
 
 Hind quarter 
 
 Pork, Fresh : Ham 
 
 Shoulder 
 
 Pork, Salted, Cured and Pickled: Ham, smoked. 
 
 Salt pork 
 
 Bacon, smoked 
 
 Sausage: Pork 
 
 Soups: Beef 
 
 Tomato 
 
 Poultry: Fowls 
 
 Turkey 
 
 Fish : Mackerel, whole, fresh 
 
 Shad, whole, fresh 
 
 Cod, salt 
 
 Salmon, canned 
 
 Oysters, "solids" .' 
 
 Eggs: Hen's eggs 
 
 Dairy Products, Etc.: Butter 
 
 Whole milk 
 
 Skim milk 
 
 Condensed milk 
 
 Cream 
 
 Cheese, full cream 
 
 VEGETABLE FOOD. 
 
 Flour Meal, Etc.: Graham flour 
 
 Wheat flour, patent roller process, high-grade and 
 
 medium 
 
 Low grade 
 
 Macaroni, vermicelli, etc 
 
 Rye flour 
 
 Corn meal 
 
 Oat breakfast food 
 
 Rice 
 
 Tapioca 
 
 Starch 
 
 Bread, Pastry, Etc. : White bread 
 
 Graham bread 
 
 Rye bread 
 
 Sugars, Etc. : Molasses 
 
 Sugar, granulated 
 
 Maple syrup 
 
 Vegetables: Beans, dried 
 
 Beans, Lima, shelled 
 
 Beets 
 
 Cabbage 
 
 Celery 
 
 Corn, green, sweet, edible portion 
 
 Cucumbers 
 
 Lettuce 
 
 Onions 
 
 Parsnips 
 
 Peas, dried 
 
 Potatoes 
 
 Rhubarb 
 
 Sweet potatoes 
 
 Squash 
 
 Tomatoes 
 
 Turnips 
 
 Fruits, Fresh, Etc.: Apples 
 
 Bananas 
 
 Muskmelons 
 
 Oranges 
 
 Watermelons 
 
 Fruits, Dried: Apples 
 
 Apricots 
 
 Miscellaneous: Chocolate 
 
 Cocoa, powdered 
 
 Cereal coffee, infusion, 1 part boiled in 20 parts water. 
 
 20.0 
 15.0 
 20.0 
 
 15". 6 
 15.0 
 10.0 
 20.0 
 
 20'.6 
 40.0 
 20.0 
 50.0 
 
 11.3 13.3 2.2 71.4 1.8 1,645 
 
 30.0 
 25.0 
 35.0 
 50.0 
 27.0 
 .59.4 
 
 12.0 
 12.0 
 10.3 
 12.9 
 12.5 
 7.7 
 12.3 
 11.4 
 
 3 5'. 3 
 35.7 
 35.7 
 
 12.6 
 68.5 
 70.0 
 77.7 
 75.6 
 75.4 
 81.1 
 80.5 
 78.9 
 66.4 
 9.5 
 62.6 
 56.6 
 55.2 
 44.2 
 94.3 
 62.7 
 63.3 
 48.9 
 44.8 
 63.4 
 37.5 
 28.1 
 29.4 
 5.9 
 4.6 
 98.2 
 
 11.4 
 
 14.0 
 
 13.4 
 
 6.8 
 
 9.2 
 
 16.7 
 
 8.0 
 
 .4 
 
 9.2 
 8.9 
 9.0 
 
 22.5 
 
 7.1 
 
 1.3 
 
 1.4 
 
 .9 
 
 3.1 
 
 .7 
 
 1.0 
 
 1.4 
 
 1.3 
 
 24.6 
 
 1.8 
 
 .4 
 
 1.4 
 
 .7 
 
 .9 
 
 .9 
 
 .3 
 
 .8 
 
 .3 
 
 .6 
 
 .2 
 
 1.6 
 
 4.7 
 
 12.4 
 
 21.6 
 
 1.0 
 1.9 
 .9 
 .9 
 .9 
 7.3 
 .3 
 .1 
 
 1.3 
 
 1.8 
 .6 
 
 1.8 
 .7 
 .1 
 2 
 
 .*1 
 1.1 
 
 .3 
 
 .4 
 
 1.0 
 
 .1 
 
 .4 
 .6 
 
 A 
 .1 
 .3 
 
 .4 
 
 ".i 
 
 .1 
 
 2.1 
 
 1.0 
 
 48.7 
 28.9 
 
 75.1 
 
 71.2 
 
 74.1 
 
 78.7 
 
 75.4 
 
 66.2 
 
 79.0 
 
 88.0 
 
 90.0 
 
 53.1 
 
 52.1 
 
 53.2 
 
 70.0 
 
 100.0 
 
 71.4 
 
 59.6 
 
 22.0 
 
 7.7 
 
 4.8 
 
 2.6 
 
 19.7 
 
 2.6 
 
 2.5 
 
 8.9 
 
 10.8 
 
 62.0 
 
 14.7 
 
 2.2 
 
 21.9 
 
 4.5 
 
 3.9 
 
 5.7 
 
 10.8 
 
 14.3 
 
 4.6 
 
 8.5 
 
 2.7 
 
 66.1 
 
 62.5 
 
 30.3 
 
 37.7 
 
 1.4 
 
 0.5 
 0.9 
 1.3 
 
 .7 
 1.0 
 2.1 
 
 .4 
 .1 
 
 I'.i 
 1.5 
 1.5 
 
 3.5 
 
 1.7 
 
 .9 
 
 .9 
 
 .8 
 
 .7 
 
 .4 
 
 .8 
 
 .5 
 
 1.1 
 
 2.9 
 
 .8 
 
 .4 
 
 .9 
 
 .4 
 
 .5 
 
 .6 
 
 .3 
 
 .6 
 
 .3 
 
 .4 
 
 .4 
 
 2.0 
 
 2.4 
 
 9 2 
 
 7!2 
 
 .2 
 
 1,635 
 
 1,640 
 
 1,645 
 
 1.620 
 
 1,635 
 
 1,800 
 
 1,620 
 
 l,6.'-)0 
 
 1,675 
 
 1,200 
 
 1,195 
 
 1,170 
 
 1,225 
 
 1,750 
 
 1,250 
 
 1,520 
 
 540 
 
 160 
 
 115 
 
 65 
 
 440 
 
 65 
 
 65 
 
 190 
 
 230 
 
 1,565 
 
 295 
 
 60 
 
 400 
 
 100 
 
 100 
 
 120 
 
 190 
 
 260 
 
 80 
 
 150 
 
 50 
 
 1,185 
 
 1.125 
 
 5,625 
 
 2,160 
 
 30
 
 10 THE PRACTICAL 
 
 rebels at heavy food. We have all, uo doubt, 
 read, from time to time, a great deal of the 
 errors that were reported in feediug the army 
 during the war with Spain, where our soldiers 
 were sent during the summer into the semi- 
 tropics. The officers in charge intended to see 
 that the army was well fed and naturally they 
 were 2)articular in sending plenty of fresh 
 meats in refrigerator cars and boats to the 
 point of operation. The result was a great 
 deal of it was spoiled and also many men be- 
 came sick. A little fresh meat for a change 
 was no doubt proper, but had they been sup- 
 plied with well cured dried beef (chipped), 
 well cured and smoked ham and lean bacon, 
 rice, barley, beans, lentils and hard tack and 
 good coffee, the fresh materials being supplied 
 more sparingly, the men's health would have 
 been better and they more satisfied. It is the 
 same with the hotelkeeper. 1 think that corned 
 beef and cabbage, mustard or kale greens and 
 bacon and other fresh vegetables, or pork and 
 beans and fresh meats less frequently, are most 
 satisfactory during the warm season, and it 
 
 is less expensive. 
 
 * * * 
 
 It must be understood that meat of some 
 kind constitutes the principle upon which the 
 meal is built. In connection with this article 
 I want to quote the following from the Mess 
 Officers' Assistant, by Capt. L. E. Holbrook 
 at Fort Riley, Kan.: 
 
 "Fuel Value: The following general esti- 
 mate has been for energy furnished to the 
 body : 
 
 "Proteins: Fuel value 4 calories per gram, 
 or 1,820 calories per pound. 
 
 "Carbohydrates: Fuel value 4 calories per 
 gram, or 1,820 per pound. 
 
 "Fats: Fuel values 8.9 calories per gram, 
 or 4,040 calories per pound. 
 
 "It is an interesting fact that the energy 
 given off from the body as heat when the man, 
 is at rest, or as heat and mechanical work to- 
 gether, if he is working, exactly equals the 
 latent energy of the material burned in the 
 body. This lias been voiifie<l by iii:my accurate 
 
 experiments. ' ' 
 
 * * * 
 
 Method of Determining Approximate Cost of 
 
 Feeding Employes 
 
 We have a system (at the Jefferson and 
 Planters Hotels in St. Louis), and I believe 
 all first-class hotels have it : At the end of 
 the year, when the annual statement is made, 
 we allow in our net earnings a certain amount 
 for feeding employes, which is simply placed 
 
 HOTEL STEWARD 
 
 to show that the commissary should be entitled 
 to a share of the profits that the other part 
 of the house makes. In our daily and annual 
 statements we also carry an account for flowers, 
 music and various other items. But they are 
 only for the operating force to guide them- 
 selves in keeping within proper balance of their 
 expense account. 
 
 For instance, on the last day of the year we 
 make a statement of how many guests we fed 
 in the hotel, at the same time computing the 
 entire cost of linen, glassware, china, silver, 
 flowers, music, help, fuel (commissary expense), 
 and all amounts which constitute an overhead 
 charge independent of the cost of commissary 
 supplies. We divide the total of this amount 
 by the number of guests that we have fed and 
 obtain the net cost of serving to each guest 
 that has been served at the hotel during the 
 year. We also total up the amount of com- 
 missary issued and obtain the average amount 
 of food in a raw state that each guest has 
 been supposed to have been served with. Then 
 we take the total of overhead charges per guest 
 and the total amount of issues jjer guest, add 
 the two together and then deduct the amount 
 received per each guest that has been in the 
 hotel. 
 
 This will show whether the house has made 
 any money in the restaurant or not — after fiist 
 allowing 13 cents for raw material for each 
 meal served during the year to employes. 
 
 All these figures are for statistical use in 
 the hotel and have really no eft'ect in the earn- 
 ings one way or the other. 
 Duties of the Assistant Steward (American 
 Plan) 
 
 Where the steward has an assistant, the lat- 
 ter 's duties are to relieve the steward of the 
 immediate supervision of the pantries and the 
 servants' halls, to keep an account of all break- 
 age, to look to the saving of what food is re- 
 turned from the dining room in good condition, 
 to keep order in the kitchen when the head 
 steward cannot be there. The assistant stew- 
 ard is generally clothed with sufficient author- 
 ity to dismiss from service any employees un- 
 der him. In many instances, however, he is 
 restricted and is required to report all cases 
 of insubordination to the head stew^ard. The 
 inside steward should be a man of some execu- 
 tive ability and action, and should not be un- 
 decided aliout every trivial offense. He should 
 have a bearing of some dignity. AVhere there 
 is a competent chef who knows how to keep 
 his crew in order the inside steward has no 
 authority over the cooks.
 
 THE PEACTICAL HOTEL STEWARD 
 
 11 
 
 Duties of the Assistant Steward (European 
 Plan) 
 
 Duties of assistant steward in a modern 
 European hotel carry more responsibility than 
 in an American plan house. They have imme- 
 diate charge over the service during their re- 
 spective watches, including the pantries, the 
 oyster counter, the dish service, the silver and 
 glass pantries. They keep an account of the 
 linens in the kitchen linen room, and generally 
 assist in expediting good serving ; keep an eye 
 on the food as it passes from the kitchen, 
 working in conjunction with the checkers; see 
 that nothing passes without an accounting of 
 same; look after the yardman, and is in abso- 
 lute control of all the minor help, engaging or 
 dismissing them when necessarj*. They are 
 real assistants to the chief of the commissary 
 department. It will be seen that such a man 
 must have governing qualities and be capable 
 of fitting himself for the higher position when 
 he may be called for promotion. He must 
 be an honest, clear-sighted man, with busi- 
 ness tact and should have a fair business edu- 
 cation. 
 
 * * » 
 
 THE CHEF AND HIS CEEW 
 American Plan 
 
 Upon the cooks depends the good name of 
 the hotel. No matter how well the rooms are 
 kept, how elegant the oflfice and rotunda, or 
 what modern conveniences the hotel may 
 have, they are all lost sight of when the cook- 
 ing is bad. Therefore the steward will see 
 that the cooks are the best the house can 
 afford. A good many hotel men think that 
 when they have a chef with a good reputa- 
 tion, that ought to settle the whole matter. 
 They surely find themselves invariably mis- 
 taken; because a chef can not do all the work 
 himself. And when it is expected that a 
 chef, no matter how good he is, is supplied 
 with incompetent assistants, there will be 
 disappointment. "When he should instruct 
 his men in their work it is best he does it 
 himself, and while he does their work his 
 own is neglected. He can do only one man 's 
 work at a time. More than this: no hotel 
 can afford a crew of men who must learn at 
 the expense of the house. 
 
 The cooks prepare all food which enters 
 the dining room; and in most places the 
 chef also directs the serving, as in this way 
 he can observe if his men prepare and serve 
 most attractively. After the dish passes him it 
 is again subject to the scrutiny of the steward. 
 With the chef rests the economy of the 
 kitchen. He can make the steward 's adminis- 
 
 tration an expensive or an economical one, 
 as the meats and other material which he 
 uses amounts to about three-fifths of the ex- 
 pense of the table; and if he is indifferent 
 can very easily throw away hundreds of 
 dollars almost unnoticed, until the steward's 
 monthly statement is made. He has only to 
 trim a loin of beef or a rib closer than neces- 
 sary and throw the waste into the stock 
 boiler where it can not be found. The stock 
 boiler never tells tales. For this reason I 
 would never force a reduction of salary on 
 cooks, without first ascertaining if they will- 
 ingly accept it. Should they not, then change 
 the crew at the figure which the house can 
 afford. 
 
 When a chef resigns, giving the required 
 time to secure his successor, and he has shown 
 himself faithful and competent, it is well to 
 let him remain until his time expires; but 
 should it, for any reason, be necessary to re- 
 move him, it is not advisable to give too long 
 notice, in some cases none at all, but have 
 his successor right in the kitchen at the time 
 the change it being made. I say this, because 
 I have found, almost without exception, when 
 notice was given to the chef, the house was 
 the loser. No matter how well meaning the 
 chef may be his cooks will see that nothing 
 is saved. I doubt if there is any other branch 
 of business where such waste and destruction 
 is practiced by men who are being removed 
 from their places in a peaceful way. 
 European Plan 
 
 The high-priced chef and his crew of as- 
 sistants in a modern European hotel, is in 
 most instances a man of high ideals; he is 
 proud of his profession and well respected. 
 He is quite different from the old-fashioned 
 American plan chef; there is more expected 
 of him than of the old style, when raw 
 material was cheap, and, though his food 
 was well cooked, the requirements as to vari- 
 ety usually confined to certain limits. 
 
 The chef of a European house must not 
 only have an almost endless variety in his 
 larder, ready at short notice, but he must 
 make every effort to prepare his daily bills 
 of fare with the view of drawing the patron 's 
 eye from the old customs of beef and mut- 
 ton. He must plan to have his dishes delec- 
 table and attractive as well as wholesome 
 and healthy; he should be practical and be 
 a student of economy. It is very necessary 
 that he watch his crew and train them into 
 saving, for every fraction of a cent amounts 
 to many dollars by the end of the month.
 
 12 
 
 THE PRACTICAL HOTEL STEWARD 
 
 The chef keeps an account of every loin 
 of beef anil has the cuts from same counted 
 and checked. He knows every steak and 
 chop that has been cut and what has be- 
 come of them, for they are his princi])al item 
 of expense to the house. He regulates the 
 portions as they should be for the price on 
 the bill of fare, puts the price on the special 
 bill of fare, and, as a rule, checks his issue 
 daily witli the sheets in the storeroom. 
 The Pastry and Bakery 
 
 The pastry and l)akery, the second branch, 
 is of no less importance than the kitchen. 
 "When a hotel has poor bread or rolls there 
 is complaint, no matter how good the cooks. 
 When the pastry cook and baker are com- 
 petent, sober men it is generally this branch 
 which causes less annoyance than the others. 
 Being located in most instances away from 
 the kitchen they do their work quietly, as 
 they are not interfered with in their labors 
 by waiters or other help calling for orders. 
 (T will except resort hotels where kitchen and 
 bakery are in one room, and the pastry cook 
 with his assistant serves his preparations.) 
 Their storeroom account is also more easily 
 kept in check the material used by them being 
 generally cheaper an<l but little waste. The 
 total cost of material, as compared with the 
 kitchen, is a little more than .3-16 of the total 
 issues of supplies on the average. If the men 
 of this branch are not competent more waste 
 will result; there will be hardly a day but 
 some one thing or another will be a failure. 
 The Fruit Pantry (American Plan) 
 
 The fruit jJaLtry is in most houses in 
 charge of girls; for that reason it requires 
 a great deal of the steward 's personal at- 
 tention. Here all relishes, fruits, desserts, 
 tea, coffee, milk and cream, butter and, in 
 fact, everything not served by the cooks, is 
 served from the pantry. Good pantry girls 
 are not plentiful. When the steward has a 
 good one he is fortunate and should try to 
 keep her. It requires a girl who is obedient 
 and has a strong will of her own — one who 
 will show no partiality, serving waiters in 
 turn as they call, and giving ])ortions as 
 directed by the steward. Early in the season 
 of small fruits the pantry often proves more 
 expensive than need be. especially if you 
 have girls there who will try to please 
 waiters, who always try to prevail on them 
 for favors in serving larger portions. 
 The Fruit Pantry (European Plan) 
 
 In a, European hotel the Iruit pantry serv- 
 ice does not have as many different items 
 
 under its immediate control. There are 
 served from this division usually all relishes 
 and fruit salads, also cheese, fruit, conserves 
 and melons when in season. This pantry is 
 usually in charge of girls, who must be well 
 experienced and trained in their work; the 
 assistant steward having direct supervision. 
 
 When a steward is so fortunate as to 
 have a good crew of pantry girls he should 
 lend them all possible assistance by letting 
 roustabouts do the heavy carrying for them, 
 bringing supplies from the storeroom, as very 
 few girls train in well in fruit pantries. The 
 steward shouM also instruct them in giving 
 the proper portion, that there be as nearly 
 as possible the same quantity of each and 
 every portion. 
 
 The serving of l)utter and bread is often 
 in charge of a pantry steward who cuts the 
 bread for the dining room, also keeps watch 
 over the butter and other food returned from 
 the cafe or dining rooms, and reduces loss 
 and waste, which in carelessly conducted 
 places runs into large figures. 
 
 The Coffee Pantry 
 
 The coffee pantry is usually attended by 
 men who make and serve the coffee, serve 
 hot milk and cream for the coffee, cream for 
 cereals and such fruits as is customary. 
 
 The toast is also in charge of the coffee 
 man, as well as the egg boiling apparatus. 
 In the morning this is usually the busiest as 
 well as the most critical place of the en- 
 tire serving department, therefore needs the 
 most attention. 
 Tea and Coffee Making 
 
 The making of tea and coffee belongs to 
 this branch. In large houses there is a man 
 who attends to the making of coffee and tea, 
 assists at carving at meal time, opens the 
 oysters and clams, or helps do so. He serves 
 the coffee and rolls and makes the toast and 
 griddle cakes. In other houses the work 
 of coffee and tea making devolves on the 
 jissistant steward; and again in others, there is 
 a girl who attends to this, as well as the baking 
 of cakes and making toast in a place convenient 
 to the dining room entrance. She also has 
 charge of the rolls and all breads, serves 
 them in portions instead of permitting the 
 waiters to help themselves, as in some places. 
 
 Careful attention should be paid to the 
 making of coffee. Every hotel man knows 
 how much annoyance it has given him, and 
 yet it is not a difficult thing to do. It 
 takes no more work to make goo<l coffee 
 than to make it poorly. In the first place,
 
 THE PRACTICAL HOTEL STEWAED 
 
 13 
 
 when you have urns for making drip coffee, 
 see that they are evenly heated, and be sure 
 that water is boiling before pouring it on 
 the coffee. I would make the bags of fine 
 linen crash: then have the coffee of the best 
 (juality — ground very fine, using about one 
 pound to every two gallons of boiling water; 
 let steep, then draw and pour it over a second 
 time. It ought to stand about fifteen minutes 
 before using. Make only enough at one time 
 to last about an hour. Start your second urn 
 about fifteen minutes before the first is 
 empty. By instructing the coffee maker to 
 proceed in this manner there will always be 
 good coffee. 
 
 I should never make tea in an urn. When 
 there are pots to serve, have boiling water 
 continually during meal hours and draw into 
 the teapots as taken to the guests, about the 
 same way is it is done in first-class restau- 
 rants. Tea loses all its good qualiti:es after 
 standing over ten minutes and becomes really 
 unhealthy as a beverage. 
 Serving the Milk and Cream 
 
 Milk and cream should always be poured 
 by one of the pantry girls. Where waiters 
 are permitted to help themselves they often 
 take cream instead of milk for drinking 
 purposes. 
 Serving the Butter (American Plan) 
 
 Butter is usually prepared for tlie dining 
 room by one of the waiters, and then served 
 from the pantry (European plan this work is 
 ])erfornied in the pantry). 
 Economy in the Pantry 
 
 All fruit, bread, crackers, relishes, milk, 
 cream, etc., not used, should be returned to 
 tlie pantry from the dining room and not 
 taken to the dish pantry, where a great deal 
 may be lost. 
 The Silver Pantry (American Plan) 
 
 The silver pantry is in accordance with 
 the quantity and quality of the service of the 
 hotel. In a great many places there is no 
 silver pantry at all, the dish-washers washing 
 the knives, forks, glasses, etc., at one end 
 of the sink; but where a house has a fine 
 silver service and cut glass there should be 
 a separate room, which it is possible to lock 
 after working hours. This should be in 
 charge of one, or, if very busy, two girls. 
 On regular silver cleaning days the head- 
 waiter generally furnishes men for assistance 
 in this work, since it is he who keeps account 
 of this ware. 
 Silver Pantry (European Plan) 
 
 In large European hotels the silver is a 
 
 department separated from the rest of the 
 dishes and glassware. There are experienced 
 men who understand the cleaning, polishing 
 and repairing of silver. In some hotels an 
 electro-plating bath is a part of the equip- 
 ment, as, also, electrically-driven buffing 
 wheels. It requires fully as much, if not 
 more, care and attention to see that the silver 
 is kept in good repair and always bright 
 than is usually supposed by those not ac- 
 quainted with hotel work. Here also the 
 record kept. The surplus or reserve silver is 
 kept in special lockers in this room. 
 
 The Dish Pantry 
 
 The dish pantry is the place where all 
 soiled dishes are taken from the dining room. 
 It generally consists of a large sink, one 
 sorting table and a draining rack. 
 
 Since the use of electricity has become 
 almost general there are few hotels or restau- 
 rants, even of the smaller size, who do not 
 find it more economical and also more sani- 
 tary to use a machine for washing dishes. 
 Satisfactory Method of Washing Dishes 
 
 Where a house has no dishwashing machine 
 I have found the following method about the 
 best to adopt: Have a sink made of two-inch 
 pine wood about 14 feet long, 2 feet deep, 
 214 feet wide, divided in three parts — one for 
 hot soap suds; the second for clean hot rins- 
 ing water; the third for soaking dishes which 
 do not wash easily, such as egg cups and 
 dishes that have been caked. Have a live 
 steam pipe placed in the first, so you can 
 keep the water at the desired heat; then get 
 about six wire baskets sixteen inches long by 
 eleven inches wide and eleven inches deep; 
 have them lined with thin oak strips to keep 
 the wire (which should be galvanized) from 
 marking the dishes. After the dishes are 
 carefully scraped and sorted have the dish- 
 washer (who should be a strong man) place 
 them firmly, yet so the water can pass around 
 ever}' dish. When the basket is filled he 
 should set it in the soap suds and let it stand 
 until he has filled a second basket, when he 
 should take the first and plunge up and down 
 four or five times. This forces the water 
 aroiiinl the dishes. Tiicn tliey should be 
 I)lunged just as many tinu>s in the rinsings 
 water. If the Vv-ater is hot the dishes will be 
 thoroughly clean and dry without wiping- 
 There is very little chipping. By above de- 
 scribed inethoil one man and three girls can 
 wash the dishes for 200 ])eople. 
 Saving at the Scrap Table 
 
 There should be arranged at the sorting;
 
 14 
 
 TH1-: PRACTICAL TIOTKL STEWARD 
 
 table a kind of railing on which are sus- 
 peudetl a number of tin vessels made square 
 in order to fit closely tof^ether, in wliich 
 everything is saved which comes back from 
 the dining room. The sorter should not bo 
 allowed to use his judgment as to what sliould 
 be saved. The steward or inside steward 
 should watch this branch very closely and 
 after the meal, should deliver these savings 
 to the clief, wiio can dispose of them. 
 Help's Meal Hours 
 
 The steward should post in a conspicuous 
 place in the halls the hours during which 
 the help are to have their meals served. 
 The Storeroom 
 
 Tlie storeroom is the real business branch 
 of the steward's department. The buying 
 and selling is done there, the only difference 
 from the regular retail grocery store being 
 that goods are sold to the various depart- 
 ments of the hotel at cost price, allowing 
 nothing for shrinkage. It is in charge of a 
 man called the storekeeper — in large houses 
 two men, one the receiver, the other the 
 bookkeeper wdio also issues, with the assist- 
 ance of the receiver. 
 Refrigeration 
 
 In all large modern hotels there is a system 
 of refrigeration which is used in many w^ays, 
 but principally for the use of the kitchen, 
 storeroom, pantries and pastry room. For- 
 merly it was necessary, when the kitchen 
 needed cold dishes, a tub of ice or ice 
 water was used; now there is a box with 
 refrigerating coils in which there is a con- 
 tinuous supply of cold dishes dry and ready 
 for use. Instead of the old sloppy ice boxes 
 in the kitchen for the cook's use, they now 
 have cold rooms in which all their perishable 
 food is kept read}', at a moment's notice; 
 the same in the pastry room for keeping 
 creams and jellies, and in the pantries for 
 cheese, fruits and green salads. In the store- 
 room there usually is a system of these cold 
 rooms built in a row and connecting, divided 
 on the inside by non-conducting partitions 
 into several compartments, and piped sepa- 
 rately, which makes it possible to regulate 
 the temperature differently in each one of them. 
 
 There are in many hotels from three to 
 four or more of these. One is for the fresh 
 meats, another for poultry and game, one 
 for dairy products, and another for vege- 
 tables, each of which requires a differently 
 kept temperature. Fresh meats require more 
 cold than other supjdies; fresh vegetables less. 
 
 Fish are best kept in the old way with a 
 
 little broken ice over them. To keep them 
 in a dry freezing room causes them to lose 
 in (|uality. Milk is best kept in ice water; 
 the cans standing in a tank of ice water, the 
 milk is kept much longer than in any other 
 way. 
 
 Regular Hours for Storeroom Issues 
 
 There are regular hours during which 
 time the supplies are issued to the different 
 branches or departments, who send regularly 
 filled requisitions. 
 The Steward in the Storeroom 
 
 Here, also, is where the steward can be 
 found during the time he is not otherwise oc- 
 cupied, looking over his accounts, making up 
 his market list and preparing for his next 
 day's bill of fare. 
 Storeroom Monthly Inventory 
 
 Stock of supplies on hand should be taken 
 at the end of every month and submitted to 
 the oflSce. 
 The Wineroom 
 
 The wineroom is kept entirely separate from 
 the store room and is in charge of the assistant 
 steward or wine storeroom man; but in many 
 houses the head bartender issues the wines. 
 When in charge of the latter the accounts are 
 kept in the office and a very filthy and 
 neglected wineroom is usually the result. When 
 wines are served to the dining room from the 
 wineroom direct, the wineroom should be in 
 charge of the steward's assistant or a wine 
 steward. 
 Temperature of Wineroom 
 
 The wineroom should be located where the 
 temperature is most equable-^not too warm in 
 the summer nor too cold in the winter. There 
 should be also a refrigerator arranged with 
 racks on which to keep such wines for daily 
 use* as champagnes, white still wines, ales, 
 beers and mineral waters. Clarets, burgundies 
 and all other dry red wines should not be 
 chilled before use. 
 Wine Issues 
 
 The \vine steward should fill no requisition 
 for wines or liquors of any kind for guests or 
 bar unless the same is first recorded in the 
 office. A guest, in ordering, should fill in a 
 card, printed for that purpose. The waiter 
 takes it to the clerk or cashier, who O. K. 's it, 
 which means that it has been charged to the 
 guest. Stock is taken once a month. This 
 branch is one of the most important factors 
 in the success of an American plan hotel, many 
 not being able to exist where tiie traffic in 
 wines is prohibited by law.
 
 THE PKACTICAL HOTEL STEWARD 
 
 15 
 
 The Yardman 
 
 The yaidman is needed for all the rough and 
 heavy work, helping the storekeeper and receiv- 
 ing the groceries, freezing ice cream, keeping 
 the yard and sidewalks clean, looking after 
 the help 's toilet and doing such other work as 
 
 he may be called upon to do. 
 * * * 
 
 Kitchen Equipment for 250-Room Hotel 
 
 The following is a list of utensils required 
 to conduct the back part of a hotel of about 
 250 rooms in first-class style (either of Amer- 
 ican or European plan) : 
 
 KITCHEN. 
 
 1 16-foot range (4 oven). 
 
 1 30-ineh broiler. 
 
 1 24-inch broiler. 
 
 1 bain marie about 2^2x4 feet. 
 
 1 40-gallon stock boiler. 
 
 1 25-gallon stock boiler. 
 
 2 steamers. 
 
 1 12- inch marble mortar and pestle. 
 
 1 12-foot carving stand and bain marie. 
 
 1 egg boiler. 
 
 1 10-foot plate warmer. 
 
 1 toast, waffle and cake range. 
 
 1 copper fish boiler. 
 
 2 32-quart copper sauce pans. 
 2 20-quart copper sauce pans. 
 4 16-quart copper sauce pans. 
 2 12-quart copper sauce pans. 
 2 10-quart copper sauce pans. 
 
 8-quart copper sauce pans. 
 
 6-quart copper sauce pans. 
 
 4-quart copper sauce pans. 
 
 1%-quart copper sauce pans. 
 
 1-quart copper sauce pans. 
 2 8-ineh copper saute pans. 
 2 10-inch copper saute pans. 
 2 12 -inch copper saute pans. 
 1 14-inch copper saute pan. 
 1 16-inch copper saute pan. 
 1 16-inch copper braserie. 
 
 1 13xl8-inch wire broiler. 
 
 2 llxl5-inch wire broilers. 
 
 4 9xl2-inch wire oyster broilers. 
 
 2 French potato fryers. 
 1 dozen egg fry pans. 
 
 3 hotel fry pans. 
 
 1 black iron grease pan. 
 
 3 porcelain-linrd iioii pots for boiling veg- 
 etables. 
 1 10-inch potato masher. 
 1 Saratoga chip cutter. 
 
 1 large meat cutter. 
 
 2 dozen forged liasting spoons. 
 2 3-prong steel ilesh forks. 
 
 2 61^-inch flat skimmers. 
 
 6 No. 10 flat handle skinuneis. 
 
 6 cake turners. 
 
 1 dozen gravy ladles (small). 
 
 1 dozen gravy ladles (modiuiii). 
 
 1 dozen soup ladles. 
 
 2 egg whips. 
 
 2 flour dredges. 
 
 1 Vj pt., 1 pt. and 1 (jt. measures. 
 
 1 nutmeg grater. 
 
 6 14xl8x2-inch flat square pans for steaks. 
 
 8-inch Chinese strainers. 
 
 6-inch Chinese strainers. 
 
 large colander. 
 
 I)uree sieve. 
 
 puree brush. 
 
 bread crumber. 
 
 grease brushes. 
 
 union parers and corers. 
 
 vegetable knives. 
 
 8-inch and 12 10-inch milk pans. 
 
 40-quart dish pans. 
 
 30-quart dish pans. 
 
 20-quart dish pans. 
 
 14-quart dish pans. 
 
 roast pans to fit range. 
 
 roast pans, half size. 
 
 waffle irons. 
 
 meat block. 
 
 block scraper. 
 
 wire block brush. 
 
 wire brush fish cleaner. 
 
 pot chains. 
 
 ice pick. 
 
 cork screw. 
 
 wooden pails. 
 
 cedar tub (for potatoes). 
 
 2-gallon bowls for mayonnaise. 
 
 BAKERY AND PASTRY, 
 oven for bread, 
 candy kettle, 
 dumpling steamer, 
 peels. 
 
 mixing trough, 
 proving box. 
 bread trays, 
 scales. 
 
 1-quart measure. 
 1-pint measure, 
 i/^-pint measure, 
 egg beaters, 
 flour brush, 
 copper beating bowl, 
 large and 2 small flour sieves, 
 strainer (large). 
 Chinese strainers, 
 fruit press, 
 fruit parer. 
 basting brushes, 
 large wooden mixing bowls, 
 medium wooden mixing bowls, 
 dozen wooden spoons, 
 felt jelly strainer, 
 sponge cake pans. 
 8-inch and 12 10-incii milk pans, 
 brown bread molds, 
 bread pans (French), 
 bread pans (plain). 
 Russia iron baking sheets, 
 nuiflin molds. 
 
 deep and 36 shallow pie plates, 
 ladles, 
 dippers. 
 
 coj)])er custard pie dipper. 
 dozen jelly molds, individual, 
 ice cream molds, brick, 
 dozen charlotte russe rings, 
 lemon squeezer. 
 16-(|nart co])per sauce pan. 
 l()-(|uart copper sauce pan. 
 pastry range, coke or hard coal, 
 grease pan for frying.
 
 16 
 
 THE I'KACTICAL HOTEL STEWARD 
 
 1 40-quart dish pan. 
 
 2 20-quart disli j)ans. 
 - 14-quait dish pans. 
 2 rolling pins. 
 
 1 40-quait froezer, power. 
 
 1 packing can. 
 
 1 16-quart freezer complete. 
 
 1 ice tongs. 
 
 1 ice chisel. 
 
 1 ice crusher, power. 
 
 PANTRY. 
 
 1 12-gallon hot water urn. 
 
 2 10-gallon coffee urns. 
 
 1 tea urn, if tea is made in large (piantity. 
 
 1 bread cutter. 
 
 2 bread knives. 
 
 1 can opener. 
 
 2 small wooden tubs. 
 
 2 wood pails. 
 
 3 basting spoons. 
 
 2 small ladles. 
 1 cork screw. 
 
 6 earthern bowls. 
 
 1 ice pick. 
 
 1 knife polisher. 
 
 1 sugar dredge. 
 
 3 1-gallon pitchers (agate ware). 
 
 2 cream dippers. 
 
 3 preparing knives. 
 1 colander. 
 
 1 strainer. 
 
 2 dozen tea strainers, individual. 
 
 Kitchen Equipment for 40-Eoom Hotel 
 
 The following is a list of utensils required 
 
 to conduct a forty-room country hotel (either 
 American or European jilan) : 
 KITCHEN. 
 
 1 2-oven range (with water back). 
 
 1 24-incli broiler. 
 
 1 14-gallon stock pot (cojtper with faucet). 
 
 1 lO-foot steam table (with stove). 
 
 1 6-foot plate warmer (with stove). 
 
 1 16-quart sauce pan for soup, copper. 
 
 3 12-quart copper sauce pans. 
 3 8-quart copper sauce ])ans. 
 
 3 6-quart copper sauce pans. 
 
 2 4-quart eop])er sauce pans. 
 
 4 I'j-quart copper sauce pans. 
 
 2 10-inch saute j)ans. 
 
 3 9x12 wire broilers. 
 
 2 10-inch wire frying baskets. 
 
 1 grater. 
 
 6 egg frying ])ans. 
 
 1 black iron grease pan. 
 
 1 potato masher. 
 
 .■'. porcolain-lincd iron cook pots for vegetables. 
 
 2 hotel frying pans, i\o. 24. 
 1 Saratoga chip cutter. 
 
 1 meat cutter. 
 
 .1 dozen basting spoons. 
 
 1 3-prong steel flesh fork. 
 
 1 6V-!-inch skimmer. 
 
 2 small skimmers. 
 
 2 cake turners. 
 6 small ladles. 
 
 3 large ladles. 
 1 egg whip. 
 
 1 flour dredge. ' 
 
 1 nutmeg grater. 
 
 4 flat pans for cut meats. 
 
 1 Chinese strainer, medium. 
 
 1 colander. 
 
 2 grease bruslies. 
 
 2 waffle irons. 
 
 1 dozen dairy pans, 8-inch. 
 
 1 ilozen dairy pans, 10-inch. 
 
 4 wooden jjails. 
 
 1 40-quart dish pan. 
 
 3 20-quart dish pans. 
 
 3 14-quart dish pans. 
 
 4 roast j)ans to fit range. 
 4 roast i)ans, half size. 
 
 1 vegetable bain marie. 
 
 3 earthen bowls for salads and mayonnaise. 
 
 When the house is not supplied with steam, 
 as is often the case, a hot water stove of a 
 good size will supply the kitchen with hot 
 water, heat the dishes, carving stand and bain 
 marie, and at the same time save the expense 
 of water backs in the ranges, which is consider- 
 able where there is hard well water. 
 FOR PASTEY COOK. 
 1 portable oven. 
 
 1 stove. 
 
 2 large wooden bowls. 
 1 small wooden bowl. 
 1 large mixing pan. 
 
 1 small peel (short liaudle). 
 1 scales. 
 
 1 1 -quart measure. 
 1 1-pint measure. 
 1 V^-pint measure. 
 1 egg beater. 
 ] flour brush. 
 1 beating bowl. 
 1 flour sieve, large. 
 1 flour sieve, small. 
 1 strainer. 
 1 l)asting brush, 
 'j dozen wood spoons. 
 
 1 rolling pin. 
 
 V2 dozen sponge cake pans. 
 
 ^2 dozen iron cake baking sheets. 
 
 4 bread ]>ans. 
 
 2 dozen deep pie ])lates. 
 
 2 dozen shallow pie plates. 
 
 2 dippers. 
 
 1 custard dipper. 
 
 1 prooving box. 
 
 ;") dozen individual jelly molds. 
 
 5 dozen charlotte rings. 
 
 1 fruit ]iress. 
 
 2 20-quart dish pans. 
 
 1 16-quart ice cream fieezer. 
 
 1 packing can. 
 
 Vi« dozen brown l]rcad molds. 
 
 1 cake griddle. 
 
 1 jjuildiiig steanuM- for stove. 
 
 '^,■2 dozen nuiffin nu)lds. 
 
 PANTRY. 
 
 1 S-gallon coffee urn. 
 
 2 broad knives. 
 
 1 can ojiener. 
 
 2 small wood tulis. 
 
 2 })rei)aring knives. 
 1 ice pick. 
 
 3 basting spoons.
 
 THE PKACTLCAL HOTEL STEWARD 
 
 17 
 
 2 small ladles. 
 1 cork screw. 
 
 1 sugar dredge. 
 
 2 l-gallou pitchers of agate ware. 
 1 strainer. 
 
 1 dozen individual tea strainers. 
 % dozen earthen bowls. 
 
 * * * 
 
 MANAGING HELP 
 
 The law of mUifarti fiorrri\ment is alile the 
 world over. It in an old as history. Every 
 coitntry has civil laws u-hich undergo a revi- 
 sion, often a complete cJia)ige to conform with 
 the spirit of tlic iinics; but the rules, discii^Une 
 <ind etiquette, wkicli form tlie fundamental 
 principles of miliiary organization, will always 
 remain as they are. The fact that every man 
 is recognized in his station only alone males 
 it possible that one general can move the 
 <irmies of a nation successfully. No private 
 can seek redress or male a report of any Icind 
 to any one but tJie officer immediately above 
 him, nor can the caplain officially approach a 
 general and thereby ignnrv the intermediate 
 officers. On the otlicr hand, the genered, when 
 giving orders, gives them to the colonel and 
 so they pass down from officer to officer, until 
 they reach the lowest rank. Every man remains 
 in his place and attends to the duties of liis 
 cffice, whicli, in order to attend to properly. 
 Jceeps him occupied without any time to look 
 nfter the duties of someone else: in short, every 
 man minds his own business. 
 
 Business concerns and corporations icho or- 
 ganize and govern their forces on the above 
 ha.His surely meet with best results, especicdly 
 in large hotels. 
 
 Organization for a 250-Room American Plan 
 Hotel 
 
 The steward having just entered upon his 
 duties with a full crew of help for an Amer- 
 ican plan house with a caiiacity of al)out 300 
 people and doing a jn'osijcrous business, the 
 total number of his force is about twenty-seven, 
 divided as follows: 
 1 carver, who also makes coffee. 
 1 headwaiter. 
 11 cooks, including: 
 
 1 chef. 
 
 I second cook. 
 
 1 roast cook, who also Indils. 
 
 1 fry cook. 
 
 1 butcher, who also a1f(>iids tlic cdld moats 
 and salads. 
 
 1 vegetable cook (girl). 
 
 1 fireman. 
 
 1 pan washer. 
 
 3 girls for cleaning vegetables. 
 1 Ifaker. 
 1 pastry cook. 
 1 girl to help in bakeshop. 
 
 2 girls in fruit pantry. 
 
 1 girl in coffee and bread pantry. 
 
 1 girl in silver pantry. 
 
 4 in dish pantry (1 man and 3 girls). 
 
 2 yardmen. 
 
 1 storekeeper. 
 
 "With such a force of employees at his com- 
 man it requires continued vigilance to see that 
 the best possible results are obtained; that all 
 do the work alloted to them with efficiency and 
 dispatch, as on their prompt and harmonious 
 movement, in conjunction with a force of com- 
 petent waiters, depends the good service re- 
 quired to please the guest. They all look to 
 tlie steward for their orders and any differences 
 which may arise among some of them are re- 
 ferred to him for adjustment. He is their man- 
 ager, advisor and judge and should rule in a 
 firm and dignified manner. He has but little to 
 say to any of them, except as concerns the 
 work, from the time he enters until work is 
 done. 
 
 Organization for a 100-Room European Plan 
 Hotel 
 
 Organizations of European hotels differ from 
 the x\merican plan houses principally in that 
 they usually are open 18 hours a day, and some- 
 times longer; for that reason extra men must 
 be added. Furthermore, order cooking obtains 
 during the hours the cafes or restaurants are 
 open for service; there is no closing of dining 
 rooms after meal hours; but there must be con- 
 tinually men on watch to execute orders as they 
 come from the cafe. For this reason there are 
 relief men. as men cannot be expected to work 
 18 hours a day. I will endeavor to give in 
 the following a list of what should constitute a 
 crew of a 100-room European iidtcl in a small 
 city: 
 
 1 steward. 
 
 1 headwaiter and captain. 
 1 chef and crew, consisting of: 
 
 1 second, 
 
 2 broilers, 
 
 2 fry cooks, 
 
 1 cold meat man, 
 
 1 butcher, 
 
 1 vegetable cook, 
 
 2 girls, 
 
 1 fireman, 
 1 pot washer, 
 
 1 coffee man, 
 
 2 fruit ])antry, 
 4 dishwashers, 
 
 2 silver and glass pantry, 
 1 jtastry cfiok, 
 1 iieljier. 
 
 1 baker iind lu'ljicr. 
 
 2 helps' hall, 
 
 1 store room man, 
 
 1 store room ]iorter, 
 
 2 checkers, 
 
 1 vard man.
 
 18 
 
 TIIK rHA('TI('AI> HOTKL STHWARD 
 
 In this organization it is necessary for the 
 senior checker to oflficiate in supervision in tlie 
 absence of the steward; and for the chef to 
 supervise all of the pantries. 
 
 Both the chef and head checker should be 
 men of quality. It is in their hands to save 
 for the house iu strictly regulating the portions 
 served for an order. 
 
 The coffee pantry should be adjoining the 
 fruit pantry, in order that one emjiloyee may 
 serve both between meals. 
 
 The cold meat man also attends to the oys- 
 ters and shell fish. 
 
 Toast and cakes are made by one of the 
 kitchen girls. If the house is busy there should 
 be an extra girl for this, and also an extra 
 oyster man. 
 
 The store room porter should be able tp do 
 the issuing for the last meal, for the reason 
 that the regular storekeeper arrives very early 
 in the morning. 
 
 Bills of Fare for a Country Hotel of 100 Rooms 
 (European Plan) 
 
 The following copies of menus are fair sam- 
 ples of what is served in a hotel of the size 
 
 above named. 
 
 * * * 
 
 From The Hotel Monthly of March, 1913, 
 under head of "EXPOSITION OF COUN- 
 TRY HOTEL EUROPEAN PLAN. . . the 
 
 SYSTEM EVOLVED BY COL. FRED BARTHOLOMEW 
 AT THE FREDERICK HOTEL IN GRAND FORKS. . 
 THE A LA CARTE, TABLE D 'HOTE AND COMBINA- 
 TION CARDS; INTERESTING INFORMATION REGARD- 
 ING THE MANAGEMENT, ECONOMIES, FEEDING OF 
 EMPLOYEES, AND THE SERVICE IN GENERAL." 
 
 The j)roblem of the dining-room with coun- 
 try hotels, European plan, is one of the most 
 difficult for solution; and failure to solve it 
 has caused many a hotel that changed from 
 American to European plan to go back to the 
 American plan. 
 
 A number of hotel-keepers have solved the 
 problem to their satisfaction, in particular as 
 to pleasing their patrons. . . . Col. Fred 
 Bartholomew, owner and proprietor of the 
 Frederick Hotel in Grand Forks, N. D., has 
 evolved a system of dining-room operation by 
 which his cafe shows a gain every month. We 
 asked Col. Bartholomew to favor us with a 
 set of his menus, and to give his reasons for 
 adopting this particular style of catering, also 
 
 tell of the results, finam ial and otiierwise. Col. 
 Bartholomew, in reply, wrote: 
 
 "Under separate cover, I am mailing you 
 the cafe menus now in use. 
 
 "Tlie large card is our regular short order 
 hill, which is on the table at all times, 
 
 ' * Card marked No. 2 is our Club Breakfast, 
 served until 11 a. ni. This is used in connec- 
 tion with a la carte menu, and also No. 3, the 
 'Breakfast Suggestions' attached in the morn- 
 ing. You will find here short orders at reason- 
 able prices, and you will find that a very good 
 club breakfast can be obtained for 35 cents. 
 
 "We are now running every evening, from 
 5 until 8:30, a table d'hote dinner, at 50 cents, 
 in addition to the a la carte menu. (I have 
 marked this No. 4.) 
 
 "All menus are used in connection willi 
 No. 1. 
 
 "You will note in the table d'hote that a 
 choice of meat is given, so that only one meat 
 order is allowed with this table d'hote dinner. 
 A dinner in this way, eliminating the choice 
 to one meat and one dessert, can be furnished 
 at a profit for 50 cents, and I believe that this 
 is the only way that a 50-cent dinner can be 
 served at a profit, at the present high cost. 
 
 "You will note on the bottom of the menu 
 that the guest has the opportunity of using the 
 'A la Carte Suggestions,' if preferred. These 
 are at reasonable prices. 
 
 "I used to run a noonday dinner, but this I 
 have discontinued, as I find that most people 
 prefer short orders. 
 
 "I have made considerable study of this 
 cafe question, with the idea of producing a 
 good meal as low as possible, in order to in- 
 duce patronage to the hotel. We have 125 
 rooms, 50 at $1 ; 50 with connecting bath at 
 $1.50, and 25 suites and sample rooms with 
 bath at $2 and $2.50. At this rate we are able 
 to show a nire profit on the investment each 
 
 year. 
 
 » * * 
 
 "The cafe opens at 6:45 and closes at 2 in 
 the afternoon, reopening again at 5 and clos- 
 ing at 8:30. In this way we are able to handle 
 
 the cafe with one shift." 
 
 * « * 
 
 We have photographed the cards numbered 
 1, 2 and 3, respectively. No. 1 measures 6x13 
 inches; No. 2, 6x11 inches; No. 3, 5i/;x9 inches, 
 and No. 4, SVL'xlO inches. No. 4 carries the 
 table d'hote and condensed a la carte on one 
 card. No. 5 is the lunciieon card, served from. 
 12 until 2.
 
 THE PEACTICAL HOTEL STEWARD 
 
 19 
 
 CAFE 
 
 FREDERICK HOTEL 
 
 
 
 GRAND FORKS, NORTH DAKOTA 
 
 
 
 
 
 FRUIT 
 
 
 Strawberries with Cream 
 Blueberries 
 
 ,'2 Crape Fni.t, 15; Whole 25 
 Baked Apples with Cream, 15 
 
 Oranges, 10c; with Cream. 15 
 Bananas with Cream. 15 
 Peaches with Cream 
 Cranberry Sauce, 10 
 
 Watermelon 
 Cantaloups 
 Raspberries 
 Apple Sauc.-, 10 
 
 
 
 BREAD, TOAST AND CEREALS 
 
 
 Bread. Plain, 05 
 Df> Toaa, 10 
 
 Buttered Toafl, 1 5 
 MilkToafl, 15 
 Cream Toafl, 20 
 French ToaA, 
 BoSon Crea 
 
 25 
 
 un Toa9, 25 
 
 Soda Crackers, 05 Oatmeal wid, Cream, 1 5 
 Cake, 10 Shredded Wheat Biscuit, 15 
 Bowl o( Milk and Bread, 25 Grape-Nuts with Cream, 1 5 
 Bowl of Cream and Bread, 25 Cream of Wheat, 1 5 
 Bowl ol Hall and Half, Bread, 20 Force and Cream 15 
 Wheat Cakes. Maple Syrup, 15 Mush and CreLm, 15 
 Buckwheat Cakes, Maple Synip. 15 Fried Mush, 10 
 
 
 
 
 EGGS AND OMELETTES 
 
 
 Boiled Eggs, two, 1 5 
 Fried Eggs, two, 1 5 
 
 Scrambled Eggs, two, 15 
 Scrambled Eggs, two, 15 
 Shirred Eggs, two, 15 
 
 P 
 
 ached Eggs, two, on Toait, 25 
 Omelette, Plain, 20 
 Omelette. Tomatoes, 25 
 Spanish Omelette, 50 
 
 Omelette with Mushrooms, 40 
 Omelette with Cheese, 30 
 Omelette with Ham, 30 
 Omelette. Jellv, 30 
 Welsh Rarebit, 75 
 
 
 
 
 OYSTERS 
 
 
 Rav 
 
 .-.25 
 
 
 Stewed, 30 
 
 FISH 
 
 Fried, 3S 
 
 Fried Whitefish, 35 
 
 Lake Superior Trout, 35 
 Norwegian Fish Balls, 
 
 35 
 
 
 Wall-eyed Pike, 35 Sa 
 Broiled Salt Mackerel. 35 
 
 STEAKS 
 
 dines (Imported) per can, 35 
 Sardines (Domeflic) per can, 25 
 
 
 
 Steaks served with Bacon or Onions, 10c extra 
 
 
 Small Steak, 35 
 
 Small Steak with Onions 
 Top Sirlom, 50 
 
 Top Sirloiu with Ba 
 
 Sirloin Steak, 60 
 
 Tenderloin Ste 
 
 Sirloin Stea 
 
 Porterhoi 
 
 three. 
 
 40 
 
 con, 60 
 
 ik, 60 
 
 c. Mushrooms 
 se Steak for 
 $2.25 
 
 Porterhouse Steak, 75 
 Frederick Special Club Steak 
 tor four, $2.75 
 
 DoublePorterhouse, $1 50 
 Spring Lamb Chops, 35 
 Pork Chops, 35 
 , 75 MuUon Chops, 35 
 
 Hamburger Steak, 35 
 Liver with Bacon. 30 
 
 Veal Cutlets (plam). 35 
 Veal Cutlets (breaded), 40 
 Jones Sausage, 35 
 Fned Sausage. 25 
 BroJed Ham, 30 
 Broiled Bacon, 30 
 Ham or Bacon, 
 two Eggs, 35 
 
 
 
 
 POTATOES 
 
 
 'French Fried Potatoes, 10 
 Saratoga Chips, 10 
 Stewed in Cream. 1 5 
 Cottage Fried, 1 5 
 
 
 
 Au Cratm, 20 
 Baked Potatoes. 05 
 Lyonnaise, 10 
 
 SOUPS TO ORDER 
 
 Hash Brown, 10 
 CeiHian Fried, 05 
 Shoeflnng, 10 
 
 Tomato, 35 
 
 Clam Broth, 25 
 Cream Tomato, 35 
 
 
 Clam Chowder, 25 C 
 Chicken, 25 
 Ox Tail. 25 
 
 onsomme, 25 
 Mock Turtle, 25 
 
 Cream Clam Chowder, 40 
 
 
 
 
 SALADS AND RELISHES 
 
 
 LobAei Salad, 40 
 Chtcken Salad, 35 
 Potato Salad, 1 5 
 Shnmp Salad, 35 
 Lettuce with Eggs 
 
 20 
 
 
 Radishes 
 
 Young Onions 
 
 Cucumbers 
 
 Tomatoes 
 
 Olives 
 
 Dill or Mixed Pickles, 
 
 VEGETABLES 
 
 Mushrooms, 35 
 Spanish Sauce. 20 
 Tomato Sauce, 10 
 French Peas, 25 
 Celery. 15 
 05 
 
 Asparagus on Toait, 20 
 Domestic Peas, t 5 
 
 
 
 Slewed Sugar Corn. 1 5 
 Fried Onions. lU 
 
 COLD MEATS 
 
 Slewed Tomatoes. 1 5 
 Baked Beans. 1 5 
 
 Chicken. 35 
 
 Pork. 25 
 
 
 Ham, 
 
 25 Roast Beef, iO 
 Pickled Pigs Feel, 25 
 
 SANDWICHES 
 
 Tongue. 25 
 Veal, 25 
 
 Egg Sandwich, iQ 
 
 Clubhouse Sandwich, 30 
 Caviar Sandwich, 25 
 Denver Sandwich, 25 
 
 Brick Cheese, 10 
 
 H 
 A 
 
 am and Egg S.indwich, 15 
 
 Chicken Sandwich. 20 
 
 Beef Sandwich. 1 5 
 
 Hot Roasi Beef Sandwich, 20 
 
 merican Cream Cheese. 1 5 Edam Che 
 
 Fried Ham Sandwich, 1 5 
 Ham SgndwKh. 10 
 Pork Sandwich. 10 
 Tongue Sandwich, 10 
 Sardine Sandwich, 1 5 
 e<e. 10 Roquefort Cheese, 20 
 
 Coflee. per cup. 5: pel, 10 
 Green Tea, per cup, 5; pot. 10 
 
 COFFEE. TEAS. ETC. 
 
 Eng BreakfaA ihlatk). 10 
 Cocoa, per cup. 10 
 Cream, per glass. I 5 
 
 Glass s Cream and s Milk, 10 
 Milk, per glass. 5 
 
 i 
 
 Frederick $5.00 Commutation Tickets for $4.50 Cash 
 
 m 
 
 CARD NO. I.
 
 20 
 
 THE PKACTRAL HOTEL STEWARD 
 
 Club Breakfasts 
 
 Served from 6:45 to 1 1 a. m. 
 ORDER BY NUMBER ONLY 
 
 No. 1— 25c 
 
 Toast 
 
 Sliced Bananas and Cream 
 Tea or Cofiee 
 
 No. 2— 25c 
 
 i_) Orange or Stewed Prunes 
 
 Wheat Cake with Maple Syrup 
 
 Tea or Coffee 
 
 No. 3— 30c 
 
 \ 2 Or2mge or Stewed Prunes 
 Cereals with Cream 
 Dry or Buttered Toast 
 Tea or Coffee 
 
 No. 4-30c 
 
 V2 Orange or Stewed Prunes 
 
 Eggs, any Style 
 
 Dry or Buttered Toast 
 
 Tea or Coffee 
 
 No. 5— 35c 
 
 \ 2 Orange or Stewed Prunes 
 
 Fried Ham or Bacon 
 
 Griddle Cakes 
 
 Tea or Coffee 
 
 No. 6— 35c 
 
 1 2 Orange or Stewed Prunes 
 
 Farm Sausage with Fried Mush or Griddle Cakes 
 
 Dry or Buttered Toast 
 
 Tea or Coffee 
 
 No. 7— 35c 
 
 1 2 Orange or Stewed Prunes 
 
 Calf's Liver and Bacon 
 
 German Fried Potatoes 
 
 Tea or Coffee 
 
 No. 8— 40c 
 
 Vi Orange or Stewed Prunes 
 
 Cereal with Cream 
 
 Chipped Beef with Cream 
 
 Griddle Cakes or Dry or Buttered Toast 
 
 Tea or Coffee 
 
 No. 9— 45c 
 
 Vi Orange or Stewed Prunes 
 
 Muttori Chops or Fried White Fish 
 
 German Fried Potatoes 
 
 Dry or Buttered Toast or Griddle Cakes 
 
 Tea or Coffee 
 
 No. 10- 50c 
 
 H Orange o Stewed Prunes 
 
 Fried Ham or Bacon with Eggs 
 
 German Fried Potatoes 
 
 Dry or Buttered Toast or Griddle Cakes 
 
 Tea or Coffee 
 
 No. 11— 60c 
 
 1 2 Orange or Stewed Prunes 
 
 Small Tenderloin Steak or Pork Chops 
 
 and Cream Gravy 
 
 German Fried Potatoes 
 
 Griddle Cakes with Maple Syrup 
 
 Dry or Buttered Toast or Fried Mush 
 
 Tea or Coffee 
 
 flGrape Fruit, or Canteloupe, when in season, can be substituted for fruit in any of the above 
 by paying 10 cents extra. 
 
 FRLIIT 
 
 Grape Fruit, half 15; whole 25 
 
 Sliced Orange, 10; with Cream 15 
 
 Sliced Bananas and Cream 15 
 
 Apple Sauce .. 10 
 
 Canteloupe, half 15; whole 25 
 
 Baked Apple with Cream 15 
 
 Stewed Prunes iO 
 
 Sliced Pineapple 15 
 
 Raspberries with Cream 
 
 Strawberries with Cream 
 
 ALL CEREALS WITH CREAM 15c 
 
 EGGS, mHHES, ETC. 
 
 Boiled Eggs 15 
 
 Fried Eggs 15 
 
 Scrambled Eggs 15 
 
 Plain Omelet 20 
 
 Poached Eggs on Toast . 25 
 
 Broiled Ham 30 
 
 Broiled Bacon 30 
 
 Bacon or Ham and Eggs 35 
 
 Dry or Buttered Toast 10 
 
 Wheat Oakes with Maple Syrup 15 
 
 Buckwheat Cakes with Maple Syrup 15 
 
 Coffee, per cup, 5; per pot for one 10 
 
 Cocoa, per cup 10; pet pot for one 15 
 
 Hot Muffins 5 
 
 Corn Cakes with Maple Syrup 15 
 
 Fried Corn Meal Mush with Maple Syrup 10 
 
 Milk, per glass 
 
 Tea, f)er cup 5; per pot. 
 
 5 
 
 .10 
 
 PLEASE PAY CASHIER 
 
 NO CHECKS LESS THAN 15c 
 
 CARD NO. 2.
 
 THE PRACTICAL HOTEL STEWARD 
 
 Breakfast Suggestions 
 
 21 
 
 Vl Canleloupe I 5 ; whole 2 5 
 Sliced Bananas with Cream I 5 
 Slewed Prunes I 
 Blackberries and Cream I 5 
 Sliced Peaches with Cream I 5 
 
 Fruit 
 
 2 
 
 Grape Fruit 13, whole 25 
 
 Sliced Oranges 1 0. with Cream I 5 
 Sliced Pineapple I 5 
 Blueberries and Cream I 5 
 Iced Watermelon I 5 
 
 Cereals 
 
 Oatmeal with Cream I 5 
 
 Shredded Wheat with Cream I 3 
 
 Grape Nuts with Cream I 5 
 
 Cream of Wheat zmd Cream I 3 
 
 Corn Flakes with Cream I 5 
 
 Two Egge, Boiled. Fried or Scrambled 1 3 
 
 Two Eggs, Poached, Plain 20, on Toast 25 
 
 Special 
 
 Dry or Buttered Toast 1 Wheat Cakes with Maple Syrup I 5 
 
 Fried Corn Meal Mu?h with Maple Syrup I 3 
 
 Home Made Muffins I 
 
 Chipped Beef in Cream 30 Ham or Bacon and Eggs 35- 
 
 Swift's Brookfield Sausage 33 Calf's Liver and Bacon 33 
 
 Little Pig's Pork Chops 33 Plain Steak 33 
 
 German Fried Potatoes 3 
 French Fried Potatoes 10 
 
 Tea 3 Coffee 5 Milk 5 Cocoa I 
 
 CARD NO. 3. 
 
 LUNCHEON Rice Cobblers 15 
 
 SERVED FUOM VI TO 2 Prime ribs of beef au Jus 40 Extra cut 50 
 
 Dressed celery 15 ])ill pickles 10 Pickles 5 Roast leg of veal, fried sweet potatoes 35 
 
 Young radishes 15 Sliced Spanish onions 10 Mashed or steamed potatoes 
 
 Young pickled beets 10 Sugar corn 10 String beans 10 Stewed torn 'toes 5 
 
 Soup 10 With Meat Order 5 Early June peas 10 Browned sweet potatoes 10 
 
 Cream of chicken, Hanover style Nokomis asparagus tips on toast 20 
 
 FISH AND oysters TO ORDER Apple pie 5 Mince pie 5 Pumpkin pie 5 
 
 % doz. blue points on Vo shell 30 Fruit roll, wine sauce, 10 
 
 ^2 doz. oysters, raw 25 Stewed 30 Fried 35 Baked apples with cream 15 
 
 Fried whitefish 35 Wall-eyed pike 35 Sliced brmanas with cream 10 
 
 Sirloin of beef, horseradish 30 % Grape fruit 15 Whole 25 
 
 Braised heart with egg noodles 30 Tea 5 Coffee 5 Milk 5 Cocoa 10 
 
 Lamb hash with fried eggs... 30 
 
 Paprika schnitzel 30 
 
 Omelette Hongroise 30 illustration no. 5: luncheon card.
 
 22 THE I'RACTICAL 
 
 THE FREDERICK HOTEL CAFE 
 Table d'Hote Dinner 50 Cents 
 
 SERVED FROM 5 TO 8:30 P. M. 
 
 Creme de Creey 
 
 Dill pickles Chow chow 
 
 Creamed shrimps on toast 
 
 CHOICE OF Boiled fraukfurts, potato salad 
 
 Calf's brains saute, en butter 
 
 Braised beef a 1 'Italian 
 
 Eoast filet of lamb with jelly 
 
 Eoast loin of pork, apple sauce 
 
 Steamed potatoes Mashed potatoes 
 
 Stewed tomatoes Sugar corn 
 
 Jelly roll 
 
 CHOICE OF Apple pie Mince pie Cranberry pie 
 
 Tapioca pudding 
 
 Tea Coffee Milk 
 
 » » » 
 
 A la Carte Menu 
 
 Dill pickles 10 Young pickled beets 5 
 
 Sour pickles 5 Sweet pickles 5 
 
 Queen olives 10 Celery 15 Young lettuce 15 
 
 New radishes 15 
 
 SOUP 10c WITH MEAT ORDER 5c 
 
 Creme de Crecy 
 
 OYSTERS AND FISH TO ORDER, 
 
 ^2 doz. little neck clams on half shell 30 
 
 1/2 doz. blue points on half shell 30 
 
 Oysters— 1/2 doz. raw 25 Stewed 30 Fried 35 
 "Wall-eyed pike 35 Filet of whitefish saute 35 
 Boiled frankfurts with potato salad 30 
 
 Calf's brains, saute en butter 35 
 
 Braised beef a 1 'Italian 30 
 
 Veal cutlets, papricka sauce 35 
 
 Jelly roll 10 
 
 Prime ribs of beef, au jus 40 Extra cut. . . .50 
 
 Eoast loin of pork, apple sauce 35 
 
 Eoast filet of lamb with jelly 30 
 
 Baked potatoes 5 German fried potatoes 5 
 Hashed brown potatoes 10 
 Cottage fried potatoes 15 
 French fried potatoes 10 Au gratin potatoes 20 
 Stewed tomatoes 5 Diced potatoes in cream 10 
 Spinach with egg 10 
 Browned sweet potatoes 10 
 Asparagus tips on toast 20 
 Sugar corn 10 Early June peas 10 
 String beans 10 
 Apple pie 5 Cranberry pie 5 Mince pie 5 
 
 Tapioca pudding 5 
 Sliced oranges 10 With cream 15 
 
 i/o Grape fruit 15 Whole 25 
 
 Baked apple with cream 15 
 
 Sliced bananas with cream.... 15 
 Tea 5 Coffee 5 (pot 10) Milk 5 Cocoa 10 
 
 SALADS 
 
 Chicken 35 Lobster 40 Shrimp 40 Potato 20 
 Lettuce with egg 20 
 
 CHEESE 
 
 Full cream 10 Imported Swiss 20 
 
 Imported brick 15 
 
 Imported Eoquefort cheese 25 
 
 ILLUSTRATION NO. 4: (COMBINATION TABLE 
 D'HOTE AND A LA CARTE.) 
 
 HOTEL STEWAED 
 
 Bills of Fare for a Country Hotel of 40 Rooms 
 
 (European Plan) 
 
 From The Hotel Monthly of November, 
 
 1912, under the head of "GLIMPSES OF A 
 
 MODEL COUNTRY HOTEL: A 40-room 
 
 HOUSE IN CLOQUET, MINNESOTA, CREDITED ONE 
 HUNDRED POINTS BY THE STATE HOTEL IN- 
 SPECTOR TYPICAL BILLS OF FARE FOR COUNTRY 
 
 HOTEL, EUROPEAN PLAN. 
 
 "As you see, my bills of fare are not very 
 clieap, so noljody can say I spoil prices for 
 them; but we give the very best money can 
 buy. There is only one kind of butter used, 
 the best creamery; also the best eggs, marked, 
 in cartons; and everything else. We make our 
 own preserves and pickles. I do not buy the 
 fruit when it is cheapest, but when it is best. 
 I bought some crates of strawberries when 
 they were quite high in price, and people 
 thought I should wait until they- were cheaper. 
 I do not think we picked away ten berries in 
 three crates. When they got cheaper we had 
 to throw away quite a lot. I pay my butcher 
 good prices. I cannot expect him to give me 
 the best meats and then bargain. We have had 
 the loveliest vegetables the whole summer out 
 of my own garden; have only to buy potatoes. 
 
 BREAKFAST 
 
 Fruit, 10c Oatmeal, 15c Breakfast food, 15c 
 
 Stewed prunes, 10c Sliced peaches and cream, 20c 
 
 Pancakes, 15c Shirred eggs, 20c 
 
 Poached eggs on toast, 25c 
 
 Scrambled eggs on toast, 25c 
 
 Eggs and bacon, 35c 
 
 Ham omelet, 35c Plain omelet, 25c 
 
 Cheese omelet, 25c 
 
 German fried potatoes, 10c 
 
 Minced ham with scrambled eggs on toast, 35c 
 
 Ham and eggs, 45c 
 
 HOME-MADE PRESERVKS AND PICKLES 
 
 Spiced currants, 10c Spiced gooseberries, 10c 
 
 Spiced crab apple, 10c Spiced cherries, 15c 
 Spiced peaclics, 15c Red currant jelly, 10c 
 
 Black currant jelly, 10c Crab apple jelly, 10c 
 Quince jelly, 10c Strawberries, 10c Cherries, 10c 
 
 Raspberries, 10c Gooseberries, 10c 
 
 Quince marmalade, 10c Lingonberry sauce, 15c 
 
 Doughnuts, 10c 
 
 Hot rolls, 10c 
 
 TEA, COFFEE, COCOA, ETC. 
 
 Ceylon or Japan, per pot, 10c Cocoa, per cup, 10c 
 
 Coffee, 10c Milk, per glass, 5c 
 
 Cream, small pitcher, 5c Cookies, 5c Toast, 10c 
 
 Bread and butter, 5c 
 
 POTATOES, BREAD AND BUTTER SERVED ONLY WITH 
 MEAT AND FISH ORDERS 
 
 LUNCHEON 
 
 RELISHES 
 
 Green tomato pickles, 10c Sour pickles, 10c 
 
 Stuffed olives, 10c Queen olives, 10c 
 
 Sweet pickled onions, 10c Chili sauce, 5c 
 
 Pickled beets, 5c Watermelon pickles, 10c 
 
 Home-made chow chow, 10c
 
 THE PRACTICAL HOTEL STEWARD 
 
 23 
 
 SOUP 
 
 Creamed vegetable, 15c 
 
 PLATS DU JOUR 
 
 Swedish meat balls, 30c 
 
 Baked white fish, 35c 
 
 Roast beef with braised onions, 40c 
 
 Roast spring chicken, 60c 
 
 Roast duck, 60c 
 
 VEGETABLES 
 
 Home grown wax beans, 10c 
 
 Creamed parsnips, 15c 
 Fried sweet potatoes, 10c 
 
 SALADS 
 
 Tomatoes, 25c Cucumbers, 25c 
 
 Head lettuce, 20c Fruit salad, 20c 
 
 DESSERT 
 
 Banana cream pie, 10c Green apple pie, 15c 
 
 Pineapple pudding and cream, 15c 
 Ice cream and cake, 15c Peaches and cream, 20c 
 
 HOME-MADE PRESERVES AND PICKLES 
 
 Spiced Currants, 10c Spiced gooseberries, 10c 
 
 Spiced crab apple, 10c Spiced cherries, 15c 
 
 Spiced peaches, 15c Rod currant jelly, 10c 
 
 Black currant jelly, 10c Crab apple jelly, 10c 
 
 Quince jelly, 10c Strawberries, 10c Cherries, 10c 
 Raspberries, 10c Gooseberries, 10c 
 
 Quince marmalade, 10c Lingonberry sauce, 15c 
 
 Hot rolls, 10c 
 
 TEA, COFFEE, COCOA, ETC. 
 
 Ceylon or Japan, per pot, 10c Cocoa, per cup, 10c 
 
 Cofifee. 10c Milk, per glass, 5c 
 
 Cream, small pitcher, 5c Cookies, 5c Toast, 10c 
 
 Bread and butter, 5c 
 
 POTATOES, BREAD AND BUTTER SERVED ONLY WITH 
 MEAT AND FISH ORDERS 
 
 SUPPER 
 
 Stuffed olives, 10c Queen olives, 10c 
 
 Watermelon pickles, 10c Chili sauce, 5c 
 
 Pickled beets, 5c Sour pickles, 10c 
 
 Green tomato pickles, 10c Sweet pickled onions, 10c 
 
 Home-made chow-chow, 10c 
 Imperial Soup, 15c Cold ham, 30c 
 
 Small steak, 35c . Lamb chops, 40c 
 
 Chicken pie, 40c Fried sweet breads, 45c 
 
 Roast spring chicken, 60c 
 
 Peas, 10c Creamed cauliflower, 15c 
 
 Fried sweet potatoes, 10c 
 
 Ham omelet, 35c Plain omelet, 25c 
 
 Cheese omelet, 25c Sweet omelet, 35c 
 
 Mushroom omelet, 45c 
 
 Poached eggs on toast, 25c 
 
 Scrambled eggs on toast, 25c 
 
 Sardines on toast, 30c 
 
 HOME-MADE PRESERVES AND PICKLES 
 
 Spiced currants, 10c Spiced gooseberries, 10c 
 
 Spiced crab apple, 10c Spiced cherries, 15c 
 
 Spiced peaches, 15c Red currant jelly, 10c 
 
 Black currant jelly, 10c Crab apple jelly, 10c 
 Quince jelly, 10c Strawberries, 10c Cherries, 10c 
 
 Raspberries, 10c Gooseberries, 10c 
 
 Quince marmalade, 10c Lingonberry sauce, 15c 
 
 Tomatoes, 25c Cucumbers, 25c 
 
 Banana salad, 20c Head lettuce, 20c 
 
 Lemon pie. 10c Green apple pie, 15c 
 
 Bavarian cream with meringue, 15c 
 
 Sliced peaches and cream, 20c 
 
 TEA, COFFEE, COCOA, ETC. 
 
 Ceylon or Japan, per pot, 10c Cocoa, per cup, 10c 
 
 Coffee. 10c Milk, per glass. 5c 
 
 Cream, small pitcher, 5c Cookies, 5c Toast, 10c 
 
 Bread and butler. 5c 
 
 POTATOES, BREAD AND BUTTER SERVED ONLY WITH 
 MEAT AND FISH ORDERS 
 
 The Bills of Fare for Main Dining Room, 
 Cafe and Lunch Room of the Sherman House, 
 Appleton, Wis., a Successful 120-Room Country 
 Hotel, European Plan, Rates 75 Cents to $2 a 
 Day. 
 
 The hours for meals in the Venetian room 
 or main restaurant are: Breakfast, 6 to 9; 
 dinner, 12 to 2; supper, 6 to 8; ou Sunday: 
 Breakfast, 8 to 10; dinner, 1 to 2; supper, 6 
 to 7:30. The cafe is oi)en from 7 in the morn- 
 ing until midnight. The lunch room is open 
 from 5 a. m. until 1:30 a. m. 
 
 The Venetian room breakfast card is repro- 
 duced in facsimile on page 25. 
 
 In the Venetian room there is served a 50- 
 eent luncheon, of which this card is typical: 
 THE VENETIAN ROOM. 
 Luncheon 50 Cents. 
 
 CHOICE OF 
 
 Cream of chicken, Soubise 
 
 or 
 
 English beef broth 
 
 Queen olives or Pickled onions 
 
 Baked lake trout Italienne, potatoes Duchess 
 
 Boiled beef tongue with spinach 
 
 or 
 
 Roast pork, apple sauce 
 
 or 
 
 Roast prime rilis of beef 
 
 June peas <>r Stewed tomatoes 
 
 Mashed or boiled potatoes 
 
 Combination salad 
 
 Apple pie or Mince pie 
 
 Steamed dijjloniat pudding, rum sauce 
 
 or 
 
 Vanilla or chocolate ice cream 
 
 Club cheese or Sage cheese 
 
 Wafers 
 
 Coffee Tea Milk 
 
 • • • 
 
 A la Carte, The Sherman, Appleton, Wis. 
 
 The a la carte for the Venetian room and 
 cafe occupies six pages of a booklet. This list, 
 including beverages, table waters, beers and 
 wines, indicates what can be had to order: 
 
 THE VENETIAN ROOM. 
 Soups. 
 
 Consomme in cup 10 
 
 Cream of tomato 10 
 
 Cream of celery 10 
 
 Ox tail 15 
 
 Mock turtle l-i 
 
 Relishes. 
 
 Ripe olives 10 
 
 Queen olives 10 
 
 Dill pickles 10 
 
 Chow^ cliow 10 
 
 Mixed pickles 10 
 
 Sweet pickled onions 10 
 
 Sweet gherkins 10 
 
 India relish 10
 
 24 
 
 t;ih pka( tical hotel stewakd 
 
 Fish ana Oysters. 
 
 Broiled wliitelisli 40 
 
 Broiled lake trout 40 
 
 Broiled mackerel 40 
 
 Fried oysters 50 
 
 Roasts and Broiled. 
 
 Broiled lamb steak 40 
 
 Young chicken stuflfed 40 
 
 Broiled spring chicken (' j) 00 
 
 Steaks, Chops, Etc. 
 
 Small tenderloin steak 40 
 
 Extra tenderloin (for two) 80 
 
 Small sirloin 50 
 
 Extra sirloin (for two) 1.00 
 
 Lamb chops 35 
 
 Veal cutlets, plain 35 
 
 Veal cutlets, breaded 45 
 
 Ham fried or broiled 35 
 
 Bacon fried or broiled 35 
 
 Hamburger steak 35 
 
 Pork chops 40 
 
 Vegetables. 
 
 Potatoes French fried 10 
 
 Potatoes German fried 10 
 
 Lyonnaisc 15 
 
 An gratin 15 
 
 O 'Bricn au gratin 20 
 
 Hashed brown 10 
 
 June peas 10 
 
 Wax beans 10 
 
 Asparagus 20 
 
 Lima beans 10 
 
 Eggs and Omelets. 
 
 Boiled (2) 15 
 
 Fried (2) 15 
 
 Poached (2) 15 
 
 Poached on toast 20 
 
 Scrambled 15 
 
 Shirred 15 
 
 Omelet (plain) 20 
 
 Rum omelet 30 
 
 •Telly omelet 40 
 
 Spanish omelet 40 
 
 Cold. 
 
 Ham 30 
 
 Beef tongue 30 
 
 Chicken 40 
 
 Roast beef 30 
 
 Sardines 20 
 
 Salmon 25 
 
 Marrinated herring .^0 
 
 Boston baked beans 25 
 
 Assorted meats 40 
 
 Salads. 
 
 Potato 15 
 
 Head lettuce 20 
 
 Tomato mayonnaise 25 
 
 Chicken 30 
 
 ComV)ination 30 
 
 Asparagus viiiaigrotto 35 
 
 Sandwiches. 
 
 Chicken 25 
 
 Ham (cold) 10 
 
 Ham (fried) 15 
 
 Swiss cheese 15 
 
 American cheese 15 
 
 Egg 20 
 
 Caviar 30 
 
 Toasts and Cakes. 
 
 Dry toast 10 
 
 Buttered toast 15 
 
 Cream toast 25 
 
 French toast 25 
 
 Wheat cakes 15 
 
 Corn cakes 15 
 
 Preserves. 
 
 Comb honey 15 
 
 Apple sauce 15 
 
 Stewed prunes 15 
 
 Strawberries 15 
 
 Pears 15 
 
 Cherries 15 
 
 Green gages 15 
 
 Pineapple 15 
 
 Peaches 15 
 
 Blackberries 15 
 
 Apricots 15 
 
 Orange marmalade 15 
 
 Currant jelly 15 
 
 Strawberry jam 15 
 
 Bar le due jelly 15 
 
 Dessert. 
 
 Pie (per cut) 05 
 
 Assorted cake 10 
 
 Vanilla ice cream 10 
 
 Cheese. 
 
 American 10 
 
 Roquefort 20 
 
 Club 15 
 
 Pimento 15 
 
 Waukesha cream 15 
 
 Brick 15 
 
 Coffee, Tea, Etc. 
 
 Coffee (per cup) 05 
 
 Coffee (per pot) 10 
 
 Iced coffee 10 
 
 Tea (per pot) 10 
 
 Iced tea 10 
 
 Milk (per glass) 05 
 
 Cream 15 
 
 Cocoa or chocolate 10 
 
 Table Waters. 
 
 Apollinaris (splits) 15 
 
 A])ollinaris (pints) 25 
 
 Wiiite Rock (splits) 15 
 
 AVliite Rock (pints) 25 
 
 Red Raven (splits) 15 
 
 Pluto (splits) 15 
 
 Mountain Valley water (glass) 10 
 
 Mountain Valley (pint) 15 
 
 Beer and Ales. 
 
 Pabst Blue Ribbon 15 
 
 On draft and bottled. 
 
 Budweiscr 15 
 
 Bass Ale (splits) 15 
 
 Bass Ale (pints) 25 
 
 Burke 's Stout (splits) 15 
 
 Wines. 
 
 % Bott. Bott. 
 
 Mumm's (extra drv) $2.50 $4.50 
 
 White seal \ 2.50 4.50 
 
 Pomnierv sec 2.50 4.50 
 
 Cook 's (imperial) 1.00 2.00 
 
 Sparkling Burgundy 1.00 2.00 
 
 Virginia Dare 75 1.00 
 
 Vin brut splits 1.25
 
 THE PRACTICAL HOTEL STEWARD 
 
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 26 
 
 THE PRACTICAL HOTEL STEWARD 
 
 The regular Cafe bill is divided into three 
 parts: "Special To Day," "Cooked to 
 Order," and "Ready to Serve." The selec- 
 tion is: 
 
 THE SHERMAN CAFE. 
 
 Special Today. 
 
 Blue points 25 
 
 Cream of chicken, soubise 10 
 
 English beef broth 10 
 
 Celery 20 Sliced tomatoes 15 
 
 Queen olives 10 
 
 Cooked to Order. 
 
 Baked lake trout, Italienne 40 
 
 Broiled whitefish, potatoes Julienne 40 
 
 Fried spring chicken, pan gravy 50 
 
 Sweetbreads a la Poulette 45 
 
 Planked tenderloin steak 65 
 
 Chicken livers en brochette 40 
 
 Ready to Serve, 
 
 Creamed chicken, mushrooms 60 
 
 Boiled beef tongue with spinach 35 
 
 Roast pork, apple sauce 35 
 
 Roast prime ribs of beef 25 
 
 Asparagus 20 June peas 10 Stewed tomatoeslO 
 
 Asparagus 20 June peas 10 
 
 Stewed tomatoes 10 
 
 Boiled potatoes in cream 10 
 
 Fried sweet potatoes 10 
 
 Head lettuce, sliced tomatoes 35 
 
 Celery tomato Mayonnaise 35 
 
 Apple pie 5 Mince pie 5 
 
 Vanilla or chocolate ice cream 10 
 
 Lemon peaches 15 
 
 Grape fruit 15-25 Assorted fruit 20 
 
 Roquefort cheese 20 
 
 Waukesha cream cheese 15 
 
 In the Lunch Room the regular bill of 
 fare is similar to that of the Cafe, except 
 that the prices are a little lower for some 
 dishes, and the "ready to serve" section 
 lists fewer dishes, as may be noticed in 
 comparinor this with the preceding card. 
 
 THE SHERMAN LUNCH ROOM. 
 Special Today. 
 
 Blue points 25 
 
 Cream of chicken, soubise 10 
 
 English beef broth 10 
 
 Queen olives 10 Sliced tomatoes 10 
 
 Chow chow .7 
 
 Cooked to Order. 
 
 Calf's liver, fried onions 25 
 
 Hamburger steak, mushroom sauce 35 
 
 Veal cutlets breaded, tomato sauce 35 
 
 Ready to Serve. 
 
 Boiled beef tongue with spinach 35 
 
 Roast prime ribs of beef 25 
 
 Fried sweet potatoes 10 French fried 10 
 
 Cucumber and celery salad 20 
 Pie a la mode 10 Assorted cake 10 
 
 Vanilla or chocolate ice cream 10 
 
 Green gage plums 10 Bananas with cream 10 
 
 * * * 
 
 In the lunch room, however, Lhere is a 
 special business lunch for twenty-five cents, 
 which is popular. This lunch is printed on 
 a card listing a few "cooked to order" 
 dishes, and, with the combination, the checks 
 average considerably higher than twenty-five 
 cents. This is a typical card: 
 
 THE SHERMAN LUNCH ROOM. 
 
 Business Lunch. 
 
 Cream of chicken, Soubise 
 
 or 
 
 English beef broth 
 
 Baked lake trout, Italienne 
 
 Boiled beef tongue, with spinach 
 
 Roast pork, apple sauce 
 
 Roast prime ribs of beef 
 
 Stewed tomatoes 
 
 Mashed or boiled potatoes 
 
 Steamed diplomat pudding, rum sauce, or pie 
 
 Coffee or milk 
 Queen olives 10 Sliced tomatoes 10 
 
 Cooked to Order. 
 
 Veal cutlets, saute, Marengo 40 
 
 Spanish omelette 35 
 
 Creamed eggs with asparagus 35 
 
 June peas 10 Wax beans 10 
 
 Fried sweet potatoes 10 
 Apple pie 5 Mince pie 5 
 
 Vanilla or chocolate ice cream 10 
 ■ Grape fruit 15-25 Green gage plums 10 
 
 The lunch room does quite a heavy break- 
 fast and after-theatre business. It also serves 
 to suit the convenience or purse of guests 
 of the hotel who may not wish to patronize 
 the restaurant for all their meals, but to 
 get a light lunch at moderate cost, without 
 leaving the hotel to find it in an outside 
 restaurant. The lunch room has proved to be 
 
 Fried fillet of trout Italienne 35 one of the most profitable departments of 
 
 Broiled whitefish, Saratoga chips 35 ^'^^ house. 
 
 Broiled spring chicken with bacon 45 The service is altogether by waitresses.
 
 THE PRACTICAL HOTEL STEWARD 
 
 27 
 
 LABOR MARKET TO BE CONSIDERED 
 
 When the liotel is located at or near a labor 
 market, Avhere the steward can easily select new 
 help on short notice, they can be more severely 
 dealt with than if he nuist send to other towns, 
 thereby depending entirely on employment agen- 
 cies, necessitating an expense of railroad fare, 
 add when they come are often found to be not 
 so good as what you have. The good help do not 
 as a rule Avant to leave the cities, if they can 
 help it, unless exceptional good salaries are 
 offered. 
 
 Some Help Need More Watching Than Others 
 There is seldom a time when all the help is 
 just what they should be. Some need more 
 watching than others, but by using proper 
 efforts it is often the case that some who prove 
 poorly at first can be made to do good work. 
 
 In order that the steward manages with suc- 
 cess, he should set a good example by being a 
 man of good moral habits and retain an even 
 temper, not use profane or obscene language, 
 abstain from tobacco in any form on duty and 
 use no intoxicants. 
 
 Rules Must Be Enforced 
 
 It is well to have a printed code of rules 
 posted in a conspicuous place, which should be 
 strictly enforced. Any rule is a laughable 
 farce when no attention is paid to it, especially 
 if the steward violates it himself. 
 
 Too much can not be said against the use of 
 tobacco. Think of the manager of the hotel 
 showing a guest around, and, when entering 
 the kitchen, to see a cook at work with a pipe 
 or cigar in his mouth! another a chew of 
 tobacco, spitting all over the floor! or a waiter 
 carrying a meal with a mouth full of tobacco! 
 It will not improve the visitor's appetite to see 
 such a thing, and his good opinion of the house 
 ■will be much lessened. 
 
 Cleanliness should be one of the first and 
 most important rules of the house. The work- 
 ing department should always be in such a con- 
 dition that the steward or manager can be 
 proud to show visitors in every corner of the 
 kitchen, pantries, ice boxes, bakery, storerooms 
 or cellars, and say, "we always keep it so." 
 
 I will here enumerate a table of rules for llio 
 government of help as an illustration: 
 
 Rules for Government of Help 
 
 1. — All vm})l<)ii<vs niiisl be punciiiul in rcjiort- 
 ing for duty. 
 
 2. — Every one vmst he dean in liahit and in 
 work. 
 
 3. — There shall he no loud, boisterous or pro- 
 fane language, nor tvhistiling or singing. 
 
 4. — Employees coming late for their meals will 
 nol be served unless good cause is .shown 
 to the steward, icho, if satisfied, icill or- 
 der service. 
 Notice of meal hours will he found posted 
 in dining rooms. 
 
 5. — Any one wishing to see an employee during 
 worlcing hours must first obtain permis- 
 sion from the steward. No visiting per- 
 mitted otherwise. 
 
 6. — No one alloiced to stand or sit around in 
 the kitchen when off duty. 
 
 7. — There shall be no smoking or chewing of 
 tobacco. 
 
 8. — All breakage will be charged to breaker at 
 cost price. 
 The penalty for violation of any of the above 
 
 rules will be a fine or discharge from service, 
 
 as the case may loarrant. 
 
 The above rules are simple, and yet suffi- 
 ciently embrace all needs for any house large or 
 
 small. 
 
 Early Morning Duties 
 
 The steward should be an early riser and be 
 about in time to see that the help 's meals are 
 ready and promptly served, in order that they 
 may be ready for duty when time requires them 
 to be at their respective places, after which he 
 passes to the ranges to see if the chef has 
 everything needed. From there he inspects 
 
 The Dish Heaters 
 
 the dish heaters, sees if they have been prop- 
 erly attended to. The dish heater is occasion- 
 ally a source of annoyance, especially in houses 
 where the steam fitting is badly done; it may 
 happen that just at a time when the dishes are 
 needed they are cold, and nothing is more un- 
 satisfactory than to serve a meal on cold dishes. 
 It should therefore be the first thing looked 
 after in tlie morning. By opening full both 
 the supply and return valves, waiting about 
 two minutes, and then closing the return down 
 to about half a turn; and then, if it does not 
 work, have the engineer open the tra])S, which 
 will always start a circulation that may have 
 become stopped during the night. 
 
 The Egg Boiler 
 
 After this comes the egg boiler, of which we 
 find a great many different kinds in use. Of 
 late there are patent ones by which tlie time 
 required for boiling is regulated by clock or 
 I'li-ctricity. Where none of the latter are in 
 use, 1 would suggest a simjde and good one 
 made of sheet copper about 20 inches long by 
 10 inches wide by 8 inches deep, resting on an 
 iron frame about 2 feet high, in wliicli place
 
 28 
 
 THE PRAC'TK'AI. 
 
 a j)erforate(l pipe lengthwise, supplied witii live 
 Kteaiii. With this, water can be brought to a 
 boil ill a very short time. The waiters place 
 the eggs in small wire baskets, submerge in the 
 boiling water, and watch time bj' a clock, which 
 should have a place near by. 
 
 Tlien the steward s^ees if the toast and -ake 
 ranges are in order. He then hands the serv- 
 ing lists for the day to the pantry and gives his 
 directions for the service, in order that requisi- 
 tions can be made on the storerooms in good 
 season. 
 
 Then he goes to the bakery and pastry and 
 sees that bread and rolls are on time. 
 
 He sees if the yardmen are attending to their 
 morning work. 
 
 The steward then goes to the storeroom and 
 arranges his bills of fare for the printer (often 
 this latter work is done the evening before). 
 
 He then goes to his breakfast, and after that 
 superintends the serving of the best part of the 
 morning meal before going to market. 
 
 [Where there is an assistant or inside stew- 
 ard it is the latter 's duty to attend to the de- 
 tail of the inside work above referred to, while 
 the steward attends to the bills of fare and 
 then goes to market.] 
 
 Steward Superintend Carving and Service 
 (American Plan) 
 
 Tlie steward sliould be back from his trip 
 to tiie market in time to superintend the serv- 
 ing of the midday meal, especially where din- 
 ner is served at that time. At breakfast the 
 guests come in the dining room more scattered 
 from tlie opening to the closing of the door, 
 but not so with the other meals of the day. 
 For tliese the guests usually come in a rush, 
 and the steward should be on hand to avoid any 
 confusion likely to arise in the serving depart- 
 ment on account of the impatience of the 
 waiters, and, also to see that a full supply of 
 everytliing on the menu is constantly on hand; 
 also that the carving and serving of the proper 
 quantity for a portion is in accordance with his 
 directions. 
 
 In order to direct the serving from the carv- 
 ing stand economically, and at the same time 
 attractively, the steward sliould himself be a 
 master of the art of carving. 
 
 TO BE A GOOD CAEVEE IS AX ACCOM- 
 PLTSiniEXT WHICH EVERY STEWARD 
 IS PEOUD OF. 
 
 Where a competent and trustworthy carver is 
 not ])ermissible, the steward should by all 
 means take a personal interest in this work, 
 and he will thereby save many a dollar for tlie 
 house. 
 
 HOTEL STEWARD 
 
 After the midday meal is over the steward 
 attends to his special work, such as banquets, 
 collations, luncheons, etc., if there be any on 
 tliat day, and arranges his menus for such 
 spreads as may be ordered or in prospective. 
 
 After this he ciiecks and O. K.'s his previous 
 day's bills and sends them to the office. 
 
 The Checker 
 
 There are many systems of checking wliich 
 may be selected from to suit special require- 
 ments. I will not here lecommend any sjiecial 
 cheeking system, as all have their good points, 
 and it is largely a matter of proper ai)plica- 
 tion of the system as to whether it be satis- 
 factory or not. T will say, however, that 
 among the systems very generally used are the 
 Kuhn, Lock-Stub, Whitney, Hicks, Cash Regis- 
 ter, and a number of others, some of tliem con- 
 trolled by letters patent, and many of tlioiu 
 elaborate and more or less expensive to operate. 
 
 The comptroller's dejiartment of a hotel is 
 of very great importance, however, as witliout 
 it there is great opportunity for dishonest em- 
 jiloyees to steal from the house. 
 
 A check should be kept on all articles of food 
 which leave the kitchen to be served to guests, 
 and, also, foods taken out of the house, as 
 traveling lunches, or foods sold in the manner 
 of groceries to be taken out of the house in 
 un]irepared form. 
 
 The checker 's office is usually situated at some 
 jioint most convenient between the kitchen and 
 dining rooms or cafes. Here the man in charge 
 registers the names of the waiters and their 
 numbers. (The headwaiter or captain in charge 
 usually provides each waiter Avith a number in 
 form of a brass check or other denotor which 
 the waiter exchanges for a numbered badge 
 after his name has been registered by the 
 comptroller.) 
 
 After the waiter has been given his num- 
 bered badge, the comptroller supplies liiiu with 
 the required number of guest checks, on which 
 the order for food or drinks is written either 
 by waiter or guest, as the house rule may be. 
 
 When the check is made out. the waiter takes 
 it to the kitchen, and orders tlie items from 
 the several divisions in the kitclien. Wlien his 
 service is comjileted, tlie waiter takes his tray 
 and stops at the checker's stand, where it is 
 ins|iected by the checker, and the inventory 
 compared with the written order on the clieck. 
 When all is correct, the checker verifies, and 
 the waiter passes on to the dining room and 
 serves his guest. 
 
 When the waiter has finished his watch, he 
 returns to the comptroller with his clearance
 
 THE PEACTICAL 
 
 stub and unu^ued cheeks, Mhich are checked 
 with the uuniber -with which he was issued. 
 (The checks are issued in consecutive number, 
 of course.) If he is clear the comptroller gives 
 him an O. K. check, which passes him out of 
 the house. 
 
 This division is checked daily by the auditor 
 or his assistant, and is compared with the re- 
 turns of the cashier. 
 
 The Morals Must Be Looked After 
 
 The steward should try to nuiintain the high- 
 est possible standard of morality among his 
 help, for there is nothing more disgusting than 
 to come in the kitchen and find the help using 
 language of intimacy and profanity. There 
 should be no familiarity between the male and 
 female help while at work, or anywhere as long 
 as in the house. Where a rule to this effect 
 is not strictly enforced the organization be- 
 comes corrupt and short-lived. 
 
 Beprimands 
 
 If tlie steward find any of his help violating 
 a rule he should call the offender to one side, 
 away from the hearing of the rest, and repri- 
 mand in a firm manner, with injunctions and 
 the penalties you will invoke at its repetition; 
 unless the offense is of serious nature, when 
 the penalties are applied at once. Xo oft'ense 
 should be overlooked more than once. Such 
 treatment as the above results much better than 
 where they are reprimanded in the presence of 
 other help with a torrent of threats and oaths. 
 When the offender is a man he will invariably 
 resent it, and at times leave the house at once. 
 And it is not manly to swear at helpless girls 
 — only a bully would do so. Furthermore, such 
 proceedings create disturbances which cause the 
 rest to neglect their work while it occurs, and 
 the help lose respect for such a manager. 
 
 As to Intoxicants 
 
 The use of intoxicating drinks should not be 
 permitted in the kitchen. The custom of it 
 being furnished to the cooks is entirely foreign, 
 and I know of no instance wherein it lias 
 jiroven beneficial; and when the American edu- 
 cated cook comes to rule the kitchen, I have no 
 doubt the use of beer, wine or whisky as a 
 beverage in the kitchen, will pass away. Its 
 effect on the cooks while before the range has 
 a tendency to excite, and often trouble has 
 been traced to this source. Where cooks are 
 allowed to drink, others feel they have the same 
 right and will try to get it in some way. Where 
 there is drunken help there is also profanity: 
 both go hand in hand, and both offenses should 
 be strictly dealt with. An example should be 
 
 HOTEL STEWARD 29 
 
 made of the first offender; if the others value 
 their places they will be more careful. 
 
 Impartiality in Decisions 
 
 Strict impartiality should be the steward's 
 motto. In all his dealings he should not fine 
 or discharge one and excuse another guilty of 
 the same offense, unless the one is the cause of 
 both. 
 
 When there is complaint of a waiter not 
 receiving proper attention, or any other differ- 
 ence which may arise, both parties concerned 
 should be brought together, and the cause will 
 soon be ascertained and can be adjusted. 
 
 A decision wlien once made should not be 
 changed. It is like a judge of a court, in whom 
 the public soon loses faith if he can be per- 
 suaded to reverse his own decisions. 
 
 The Breakage and Fines Book 
 
 The steward should have a book in which an 
 account of all breakage is kept, the name of 
 breaker, articles and cost thereof, also such 
 fines as he may have imposed for violating 
 rules. Every evening a transcript of the day 's 
 charges in this book is sent to the bookkeeper, 
 so that the amount may be charged to their 
 account and deducted from their wages. In all 
 eases the ones so charged or fined should be 
 notified at once, as it avoids complaints and dis- 
 appointment. 
 
 No Visiting During Working Hours 
 
 There should be no visiting of help during 
 working hours, and no strangers should be per- 
 mitted to enter the working department, except 
 on very urgent matters; then only with a pass 
 from the office. Such visits always cause a 
 disturbance or hindrance of some kind. There 
 should be only one entrance to the working 
 part of the house, where all help must enter 
 and leave. At this entrance is usually a guard 
 or watchman who admits no one but employees, 
 and inspects all packages coming and going — 
 this is to prevent any attempt at dishonesty. 
 
 Evening Duties (American Plan) 
 
 When work is done at night the steward sees 
 that the chef has his meat rooms and ice boxes 
 properl}' locked; that dishheaters, pantries, etc., 
 are in good order for the next day. 
 
 Warning Signs 
 
 There should be signs at all entrances tliat 
 none but employees are allowed to enter tiieir 
 respective departments; then only during work- 
 ing hours. The steward cannot be too strict 
 in the enforcement of this rule; it helps to 
 avoid leakages, which will occur in any house 
 where help is permitted to come and go at will.
 
 30 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Quality of Help 
 
 The help ill the lioiise should be the best that 
 can be bad for the wages the house can afford. 
 Help can be had of all classes and all prices. 
 It is seldom that a good hand is found willing 
 to work for extremely low wages, and then he 
 only stays until something better is found. 
 
 No Profit in Cheap Help 
 
 I have never as yet found an instance wherein 
 a steward has met with lasting success, whose 
 custom it is, upon newly entering on his duties, 
 to try to impress the management of the house 
 that he can reduce the expenses below those of 
 his predecessor by discharging all forces in his 
 control and replacing them with cheaper help, 
 which often (I may say, invariably) results 
 in a house sheltering a lot of material who can 
 find work nowhere else. Such a method has 
 not only the effect to lower the standard of the 
 help, but it also lowers the service, which, after 
 this steward loses his position, his successor 
 cannot readily improve, imless the original 
 scale of wages is restored. 
 
 Organization of a 40-Room Country Hotel 
 (American Plan) 
 
 I will endeavor to illustrate the organizations 
 of several houses that have come under my 
 notice, from a small forty-room country hotel 
 to a large summer resort, all of them success- 
 fully managed and making money for their 
 proprietors. 
 
 First: A forty-room country house, cater- 
 ing to transients at .4i2.00 a day, the force is as 
 follows : 
 
 The proprietor, who acts as his own steward. 
 There are in the office — 
 
 1 clerk. 
 
 1 i^orter, who also does the housework. 
 
 1 boy, wlio makes the calls and answers bells 
 
 and keei>s the office clean. 
 
 2 bartenders. 
 
 The kitchen crew, colored, as follows — 
 1 head cook, man. 
 1 pastry cook, woman. 
 ] assistant cook (man), who also does pan 
 
 washing. 
 1 vegetable cleaner. 
 1 yardman (colored), who kills the ])oiiltry, 
 
 makes tlie Foaj), and kee|is the kitchen 
 
 supplied with fuel. 
 1 bar porter, who also acts as storekeejier. 
 1 dishwasher. 
 
 In the dining room are three girls. They 
 keep the dining room in order, wash silver and 
 glasses, scrub the dining room floor twice a 
 week, say Wednesdays and Saturdays, and mop 
 the same all other days. They are reinforced 
 at meal times by two chambermaids. When 
 business is rushing an extra dining room girl 
 
 is engaged. The proprietor acts as head waiter ; 
 his wife is housekeeper. She has 3 givls, includ- 
 ing the two helping at the tables; they keep 
 the rooms in order and attend to the cleaning 
 of paints. Two colored women do the laundry 
 work. The house is noted for cleanliness and 
 setting a good table, and has always been a 
 money maker. 
 
 The proprietor of the above house has a con- 
 tract with the butcher to furnish all meats at 
 a fixed rate — steaks, chops, roasts, boiling beef, 
 etc., at uniform price, the same butcher pre- 
 paring all meats ready for cooking. 
 
 The following breakfast, dinner and supper 
 bills are fair specimens of meals served at this 
 
 house: 
 
 BREAKFAST. 
 Oranges and apples. 
 
 Oatmeal musli. 
 Dry, buttered or milk toast. 
 
 Fried chicken. 
 
 Beef steak. Ham. Pork chops. 
 
 Fried apples and bacon. 
 
 Eggs fried, boiled or scrambled. 
 Potatoes stewed, fried or baked. 
 
 Hot rolls. Plain bread. 
 
 Tea. Coffee. Milk. 
 
 DINNER. 
 
 Vegetable soup. 
 
 Fried Mississippi River catfish, tomato sauce. 
 
 Pickled beets. t'how chow. Olives. 
 
 Boiled mutton with turnips. 
 
 Roast beef, brown gravy. 
 Leg of veal with dressing. 
 
 Baked chicken pie. 
 Apple fritters, brandy sauce. 
 
 Boiled and mashed potatoes. 
 
 Sugar corn. Tomatoes. 
 
 String beans. 
 
 Cabinet pudding. 
 
 Peach pie. Custard pie. 
 
 Wine jelly. 
 
 Fruit. 
 
 Coffee. Milk. 
 
 SUPPER. 
 
 Corn meal mush and milk. 
 
 Cream toast. 
 
 Baked bananas. 
 
 Sirloin steak. Liver and bacon. 
 
 Sausage. 
 
 Fried or boiled eggs. 
 
 Stewed pigsfeet. 
 
 Cold roast heef. Ham. Mutton. 
 German fried potatoes. Baked potatoes. 
 
 Hot waffles. Biscuits. Plain bread. 
 
 Apple sauce. 
 
 Tea. Coffee. Milk. 
 
 The bills are changed daily and are written 
 by the clerk for each meal. 
 
 There are often served at this house lodge 
 installation and ball suppers, when as many as 
 a hundred coujiles are entertained. The pro- 
 prietor never has any trouble to secure wait-
 
 THE PEACTICAL HOTEL STEWAKD 
 
 31 
 
 resses for an occasion of this kind, as there are 
 always plenty of girls of respectable families 
 pleased to give a helping hand. The chef and 
 the pastry cook begin to prepare about two 
 days in advance, and when the time comes and 
 all is ready you will see as nice a table deco- 
 rated with a profusion of flowers, stands of 
 fruit and ornamentals of salads, jellies, cakes, 
 etc., as vou could wish for. 
 
 Organization of a 100-Room $2.50-a-day Hotel 
 The organization of a 100-room hotel at $2.50 
 per day in a small city is about as follows: 
 1 steward. 
 1 headwaiter. 
 Chef and crew consisting of: 
 
 1 second, 
 
 1 broiler, 
 
 1 fry cook, 
 
 1 vegetable cook, 
 
 1 fireman and pan washer. 
 3 dishwashers. 
 1 silver washer. 
 1 fruit j)antry girl. 
 1 baker and pastry cook combined. 
 1 baker 's helper. 
 1 scrubber who does all tlie kitchen cleaning. 
 
 1 storekeeper. 
 
 2 girls in help's hall. 
 
 The fruits, etc., are served direct from the 
 storeroom,, which is located on the same floor 
 MJth and adjoining the kitchen, there being 
 dii'ect communication. The coffee making is 
 done by one of the waiters, the baking of grid- 
 dle cakes and toasting bread is done by the 
 baker's hehier. The carving is done by the 
 head cook and his assistant. 
 
 Tiiere is no cream bought for the house, but 
 th(> dairyman brings the milk fresh from the 
 farm in the morning. It is then placed in cans, 
 which are supplied with air-tight covers, tiie 
 milk is then placed in a box filled witli ice 
 water continually flowing from the large re- 
 frigerator. The next morning the cans are 
 taken out and the milk drawn off by means of 
 a faucet, leaving the cream in the can. There 
 is no pantry, everything is served from the 
 kitchen, bakeshop and storeroom, ^\ilicil makes 
 bookkeeping rather difficult. 
 
 The following are fair samples of breakfast, 
 dinner and supper bills: 
 
 BRF.AKFAST. 
 Fruit in season. 
 
 Rolled oats or Farina in (ream. 
 
 Radislics. Youns onions. 
 
 Broiled bhieflsh, parsley InittiMV 
 
 Fried panlish. 
 
 Sirloin or tenderloin steak, plain or with onions. 
 
 Ham. Calves liver and liaeon. 
 
 Mutton chops. 
 
 I.amb hash on toast. 
 
 Chipped beef in cream. 
 
 F:;ggs as ordered. 
 
 French fried or stewed potatoes. 
 Rolls. Muffins. Toast. 
 
 Griddle cakes, maple syrup. 
 
 Apple butter. 
 
 Tea. Coffee. Cocoa. 
 
 DINNER. 
 
 Split pea soup. 
 
 Boiled lake trout, anchovy sauce. 
 
 Ilollandaise potatoes. 
 
 Olives. 
 
 Young onions. 
 
 Pickles. 
 
 Roast beef, drip gravy. 
 Tame duck stuffed, apple "sauce. 
 
 Irish stew, Dublin style. 
 Spanish puffs, wine sauce. 
 
 Mashed potatoes. Boiled potatoes. 
 
 Stewed tomatoes. Green peas. 
 
 Sugar corn. 
 
 Sago pudding, lemon sauce. 
 
 Mince pie. Cocoanut pie. 
 
 Almond ice cream. Assorted cake. 
 
 Nuts and raisins. Fruit. 
 
 Cheese crackers. 
 
 Coffee. 
 
 SUPPER. 
 Sardines on toast. 
 
 Mangoes. Olives. 
 
 Cracked wheat or pearl barley. 
 
 Fried yellow pike, tomato sauce. 
 Potatoes an Gratin. 
 
 Broiled oysters on toast. 
 
 Sirloin or tenderloin steak. 
 Pork chops. 
 
 Cold : Roast beef, ham and tongue. 
 
 Eggs as ordered. 
 
 Potatoe: 
 
 l)aked, boiled or Saratoga. 
 Potato salad. 
 
 Tea rolls. Plain bread. Toast. 
 
 Strawberry jam. Cake. 
 
 Coffee. Chocolate. Tea. 
 
 At this house were served numerous ban- 
 quets, luncheons and collations. One of these 
 was a repast for 450 Kniglits of Pythias at 
 one seating, price 50 cents a plate. Tiie dining 
 rooms Avould only accommodate 200, and in 
 order to seat the balance all adjoining sample 
 rooms, parlors, and hallways had to be utilized. 
 In this way room for all was found and every- 
 body served and satisfied. There was no 
 printed menu, and everything, excepting ice 
 cream, oysters and coffee was on the tables be- 
 fore the guests were seated. The following 
 was served: 
 
 Stewed oysters. 
 
 Crackers. 
 
 Relishes. 
 
 Assorted sandwiches. 
 
 Chicken salad. 
 
 Sardines. 
 
 Deviled eggs. 
 
 Ice cream. Cake. 
 
 Coffee. 
 
 This was a successful house and made money 
 for the proprietor. Tlie help was not always
 
 32 
 
 THE PRACTICAL HOTEL STEWARD 
 
 the best. There was one bad feature with this 
 house, and that was the help roomed all in one 
 hall regardless of color or sex; the result can 
 be imagined! 
 
 Organization of a Two-Hundred-Room City- 
 Hotel of the First Class. 
 The following is the organization of a 200- 
 room house in Chicago, rates $3.50 to $5.00 
 per day, located in the business district: 
 1 steward. 
 1 inside steward. 
 1 headwaiter. 
 
 Kitchen crew of ten, including: 
 1 chef, 
 1 second, 
 
 1 roast cook and broiler, 
 1 fry cook, 
 
 1 butcher and cold meat man, 
 1 vegetable cook, 
 1 fireman and chicken butcher combined, 
 
 1 pan washer, 
 
 2 kitchen girls. 
 1 pastry cook. 
 
 1 baker. 
 
 1 girl to help in bnkeshop. 
 1 girl in fruit pantry. 
 1 girl in cofCee pantry. 
 
 1 girl in silver pantry. 
 
 2 dishwashers (men) with machine. 
 1 storekeeper. 
 
 1 yardman. 
 
 The help is all of the best class and well 
 paid. The service is of the finest that money 
 can buy. The whole organization works to per- 
 fection. The inside steward superintends the 
 serving of all meals. The chief steward spends 
 but little time in the pantries; he buys the 
 supplies, to last not over a week. The milk 
 and cream are supplied from a herd of .Jerseys 
 belonging to the owner of the hotel. The bills 
 of fare are perfect, the following being fair 
 samples: 
 
 BREAKFAST. 
 Strawljorrios. Oranpcs. Baked npplcs. 
 
 Oatmeal. Ccroaline. 
 
 Fried oysters. 
 
 ("racked wheat. 
 Stewed oysters. 
 
 Fried — IVrcli. smelts, codfisli cakes. 
 
 Broiled — Bliielisli. fresh mackerel, shad, 
 
 Salt mackerel, wliitelish smoked salmon. 
 
 Lamb steak with bacon. 
 
 Tenderloin steak. Sirloin steak. 
 
 Breakfast baeon. Ilam. Tig's feet. 
 
 Calf's liver and bacon. 
 
 Veal cutlet. Honeycomb tripe. .Mutton chops. 
 
 Pork chops. 
 
 Oconomowoc sausage, broiled or fried. 
 
 Stewed lamb kidneys. I'.rnilcd ehicken. 
 
 Chipped beef in cream. Fried onions. 
 
 Fried bananas. 
 
 Browned eorned beef hash. Fried hominy. 
 
 Potatoes — Baked. French fried I.yonnaise. 
 
 Mashed brown. Saratoga, sti-wed in cream, au 
 
 gratin, (Jerman fried, fried sweet potatoes. 
 
 Fggs a la Meyerbeer. Eggs poached. 
 Omelette with rum. ' Scrambled eggs with oysters. 
 
 Graham rolls. French rolls. Corn bread. 
 
 Crescents. Wheat muffins. Toast to order. 
 
 Wheat and rice cakes. 
 
 lUiglish breakfast, Ceylon. Oolonj 
 Coffee. Chocolate. 
 
 LUNCH. 
 
 Blue points. 
 
 Bouillon with rice. 
 
 Welsh rarebit. 
 Dip. pickles. Radishes. 
 
 and green tea. 
 Cocoa. 
 
 Olives. 
 
 Fillet of Pomano au Vin Blanc. 
 Cucumbers. Potatoes vendome. 
 
 Chicken livers saute a la Financiere. 
 Macaroni, Milanaise. 
 
 Roast ribs of beef. 
 
 Roast fricandeau of lamb, tomato sauce. 
 
 COLD : Roast beef. ham. mutton, turkey, veal. 
 
 Beef tongue, boned pig's feet, lamb's tongue. 
 
 Sardines. 
 
 Lobster mayonnaise. 
 
 Lettuce. 
 
 Mashed potatoes. Fried sweet potatoes. 
 
 Succotash. Boiled potatoes. Tomato fritters. 
 
 Butter rolls. 
 
 Apple pie. Pumpkin pie. Silver cake. 
 
 Black cherries. Assorted cake. 
 
 Fruit sh(>rbet. 
 
 Fruit. Figs. Dates. 
 
 Neufchatel, Swiss, Young American and Edam 
 
 cheese. 
 
 Coffee. Tea. .Milk. Sweet cider. 
 
 Radishes. 
 
 DINNER. 
 
 Blue points. 
 
 Salted almonds. 
 
 Olives. 
 
 Cream of terrapin. Baltimore. 
 Consomme Printaniere. 
 
 Deviled crabs en coquilles. 
 
 Baked roe shad, sauce Venitienne. 
 Cucumbers. Potatoes Marquise. 
 
 Roast tenderloin of beef larded, sauce B^arnaise. 
 Roast turkey, cranberry sauce. 
 
 Croquettes of sweetbreads, sauce Supreme. 
 Oyster patties a la Romaino. 
 
 P>eignets of pineapple, sauce Chartreuse. 
 
 Mashed potatoes. 
 Sweet potato cro(|nettes. 
 Asparagus . Kohl-rabi 
 
 Boiled potatoes. 
 
 Spinach with egg. 
 I'arsuip fritters. 
 
 Rum i)ini(b. 
 
 P.roiled s(|vial) on toast. 
 Lettuce and tomato. 
 
 Steamed apple roll, wine sauce. 
 
 Apricot pie. Cream glace. Lemon custard pie. 
 
 Lady cake. Assorted cake. 
 
 Bisque ice cream. 
 
 Fruit. Dates. 
 
 Assorted nuts. 
 
 Figs. 
 Raisins. 
 
 Roquefort and Imperial eheese 
 Coffee. 
 
 ■Working Force of Large Resort Hotel 
 
 The following constitutes tlie working force 
 of a large and fashionable summer resort of 
 about 500 rooms, the nearest base of supplies 
 being .350 miles distant: 
 
 1 steward. 
 
 1 headwaiter.
 
 THE PKACTICAL HOTEL STEWARD 
 
 33 
 
 Kitchen crew of 17, including: 
 1 chef, 
 1 second cook, 
 
 1 assistant second, 
 
 2 roast cooks and broilers, 
 
 2 fry cooks, 
 1 butcher, 
 
 1 cold meat man, 
 
 1 coffee man, 
 
 1 vegetable cook, 
 
 1 help's cook, 
 
 1 fireman and chicken butcher, 
 
 1 pan Avasher and fish cleaner, 
 
 3 girls. 
 1 baker. 
 
 1 pastry cook. 
 
 2 helpers. 
 
 (Bread, pastry and ice cream served by them.) 
 2 girls in fruit pantry. 
 2 storekeepers (one the printer). 
 5 yardmen : 
 
 1 to help receive goods, 
 1 to handle ice, 
 
 1 to keep yard and lawn in order. 
 1 to handle tlie garbage. 
 1 roustabout. 
 10 dishwashers, including: 1 man who oper- 
 ates the machine, 3 men sorters and 6 
 girls. 
 4 waiters in helps ' hall. 
 
 "When the house is running full capacity, the 
 headwaiter's crew consists of himself, second 
 and tliird assistants, and about lOll waiters. 
 
 A Check on the American Plan Dining Room, 
 and an Analysis of Twenty-Seven Orders 
 to Illustrate the Economy of This System 
 of Control, as in Operation at The Elms, 
 Excelsior Springs, Mo. 
 
 The Elms is operated American plan, and the 
 dining room orders are unrestricted from menu 
 cards that afford abundant selection. In this 
 hotel, however, very little food goes to waste 
 from over-ordering by guests or bringing in 
 what is not ordered by the waiters. This 
 economy is accomplished by having the guests 
 write their orders on a check, similar to the 
 way it is done in the average first-class res- 
 taurant. 
 
 The writing of the order by the guest appears 
 to have the same effect, or very nearly so, that 
 it does in the restaurant, where every dish has 
 its separate price. In other words, those who 
 write their order put onto the card only what 
 they want, and seldom, if ever, over-order; and 
 the waiter brings from the kitchen exactly what 
 is written on the check, no more, no less. If 
 he attempts to bring more the checker who in- 
 ventories his tray detects the steal. And the 
 diner is better served for the reason that there 
 is no guesswork about what is conring to him 
 from the kitchen. He does get what he orders. 
 
 He is not bothered by the waiter having for- 
 gotten this or that, or brought something else 
 instead of what was ordered. 
 
 Analysif of the Checks. 
 
 We asked Manager Newhart how this check- 
 ing system worked. He replied: "Fine! The 
 guests, as they get used to it, prefer it. It 
 certainly improves the service, and is a great 
 economy for the house." We then asked Mr. 
 Newhart if he would permit us to take a dozen 
 or more checks of a single meal, selected at 
 random, and analyze them to learn the average 
 number of dishes ordered by each guest — 
 checks used for the dinner of that day, for in- 
 stance (Sunday, November 10). Mr. Newhart 
 immediately produced the bunch of dinner 
 checks, and eleven were lifted fromr it and given 
 to us for analysis. Here is the result : 
 
 The eleven checks carried orders for twenty- 
 seven persons, and a comparison of the checks 
 with the menu card (after the portion sheet 
 idea) showed the follows orders: 
 
 Blue points on half shell, 19. 
 
 Consomme Princess, 3. 
 
 Chicken gumbo with rice, 15. 
 
 Eadishes, 9. 
 
 Celery, 14. 
 
 Queen olives, 10. 
 
 Steamed Columbia Eiver salmon, 2. 
 
 Orange fritters, benedictine sauce, 10. 
 
 Chicken, fried, Maryland style, 18. 
 
 Sweetbreads glace, with champignons, 3. 
 
 Oysters, a la Newburg, 1. 
 
 Sphaghetti an j^armesan, 2. 
 
 Dinner rolls, 7. 
 
 Corn bread, 6, 
 
 Prime ribs of beef, au jus, 2. 
 
 Stuffed turkey, cranberry sauce, 13. 
 
 Hashed potatoes, 12. 
 
 Candied sweet potatoes, 17. 
 
 Asparagus tips, polonaise, 19. 
 
 Frencii peas in cream, 3. 
 
 Lettuce salad, 6. 
 
 Chicken salad, 1. 
 
 Punch Victoria, 17. 
 
 Lemon meringue pie, 5. 
 
 Apricot pie, 5. 
 
 Marascino ice cream, 16. 
 
 Eoquefort cheese, 14. 
 
 Neufchatel cheese, 1. 
 
 Saratoga flakes, 1. 
 
 Coffee, 14, 
 
 Tea, 2. 
 
 Milk, 5. 
 
 Buttermilk, 3. 
 
 This shows that 27 guests were served with 
 275 dishes, or an average of ten and one-fifth 
 dishes to the person; this including soups, 
 relishes, entrees, meats, vegetables, salads, pas- 
 tries and beverages.
 
 34 
 
 THE PRACTICAL HOTEL STEWARD 
 
 It must be born in mind that the portions 
 served were American plan portions; that is, 
 the small, or rational portion. 
 
 Putting the price of this dinner at $1.00, the 
 analysis shows these dishes were sold at an 
 average of ten cents each. 
 
 A further analysis, by pricing the different 
 items on the bill on the "modified a la carte" 
 plan, ranging the items from five cents each 
 for beverages, relishes, breads, potatoes, pies; 
 ten cents for ice creams, punch, asparagus tips, 
 soups; fifteen cents for fritters and oysters; 
 twenty cents for fish; twenty-five cents for 
 chicken Maryland and sweetbreads; thirty cents 
 for roast beef and turkey, and other dishes in 
 proportion, shows a total of $29.65, as against 
 the $27.00 that would be paid at the flat dol- 
 lar-a-meal price. 
 
 If this card was priced according to the 
 average first-class restaurant bill of fare the 
 receipts from the number of dishes ordered 
 would have been more than double. But, if the 
 twenty-seven orders were made from a restau- 
 rant card, instead of averaging ten dishes to 
 each check per person, the number would be 
 considerably less, and the portions, of course, 
 very much larger. 
 
 With this method of American plan service 
 check in vogue at the Elms Hotel, the service is 
 simplified. The ice boxes are more easily con- 
 trolled, and the matter of using up all good 
 food to advantage is accomplished without the 
 danger of spoilage that comes from carrying the 
 great variety necessary to back up the restau- 
 rant card. With this method of service, it is 
 easier to estimate and provide about the right 
 quantity of food for the meals; also to manage 
 so that the cost of the meals can be very nearly 
 determined in advance, and a profit made on the 
 dining room. 
 
 One feature in particular that will be no- 
 ticed, and that will impress itself forcefully on 
 all those who are considering ways and means to 
 reduce the cost of feeding their guests, is that 
 of the twenty-seven diners, only fifteen ordered 
 the highest priced dishes, and only two of them 
 ordered beef. 
 
 The checks at the Elms are specially ruled 
 and consecutively numbered. This is a sample 
 ruling: jffi9~ 
 
 Typical Menus. 
 
 Typical breakfast, dinner and supper cards 
 are herewith presented: 
 
 BREAKFAST 
 
 Grapes Grape fruit Baked apple with cream 
 
 Stev.-ed prunes Comb honey Sliced orange 
 
 Stewed flgs Apple jelly 
 
 Oat meal Hominy grits Grape nuts 
 
 Croam of wheat Boiled rice Corn flakes 
 Broiled Lake Superior whiteflsh, parsley butter 
 
 Broiled or boiled salt mackerel, lemon butter 
 
 Stewed codfish in cream 
 
 Sirloin steak Tenderloin steak 
 
 Lamb chops Pork chops 
 
 Country cured ham or bacon 
 
 Farm sausage 
 
 Eggs as ordered 
 
 Plain omelet Ham omelet 
 
 Jelly omelet Parsley omelet 
 
 Calf's liver and bacon 
 
 Browned corned beef hash 
 
 Fried apples with salt pork 
 
 Fried corn meal mush 
 
 Baked potatoes Potatoes stewed in cream 
 
 German fried potatoes 
 
 Breakfast rolls Graham muffins 
 
 Dry toast Milk toast Buttered toast Dipped toast 
 
 Waffle or wheat cakes with maple syrup 
 Cofifee Tea Milk Cocoa Postum 
 
 DINNER. 
 
 Blue points on half shell 
 Consomme princess Chicken gumbo with rice 
 
 Radishes Celery Queen olives 
 
 Steamed Columbia River salmon, hollandaise sauce 
 
 Parisienne potatoes 
 
 Chicken fried, Maryland style 
 
 Sweetbreads glaced with champignons 
 
 Oysters a la Newburg 
 
 Spaghetti, au parmesan 
 
 Orange fritters, Benedictine sauce 
 
 Dinner rolls Corn bread 
 
 Prime ribs of beef, au jus 
 
 Stuffed turkey, cranberry sauce 
 
 Mashed potatoes Candied sweet potatoes 
 
 Asparagus tips, polonaise French peas in cream 
 
 Lettuce salad Chicken salad 
 
 Punch Victoria 
 
 Lemon meringue pie Apricot pie 
 
 Maraschino ice cream Assorted cakes 
 
 Roquefort cheese Neufchatel cheese 
 
 Saratoga flakes Bent's water crackers 
 
 Coffee Tea Milk Cocoa 
 
 Postum Malted milk Buttermilk 
 
 ELMS HOTEL 
 Excelsior Springs, Mo. 
 
 No. 12345 
 
 No. Persons 
 
 Waiter No.
 
 THE PRACTICAL HOTEL STEWARD 
 
 35 
 
 SUPPER 
 
 Blue points on half shell 
 
 Clam bouillon Strained chicken gumbo en tasse 
 
 Cream of \Yheat Boiled rice 
 
 Broiled fresh mackerel, lemon butter 
 
 Steamed finnan haddie, parsley butter 
 
 Broiled sirloin steak Lamb chops 
 
 Broiled bacon 
 
 Eggs : fried, scrambled, meyerbeer 
 
 Omelettes : plain, Spanish, rum 
 
 Minced turkey with green peppers 
 
 German fried potatoes Baked potatoes 
 
 Potatoes hashed in cream 
 
 Cold roast beef Cold tongue Cold ham 
 
 Lettuce with egg Potato salad 
 
 Hot tea biscuit Corn bread 
 
 Grapes Oranges Bananas 
 
 Orange sherbet Assorted cakes 
 
 Cocoanut custard pie 
 
 Roquefort cheese Imported Swiss cheese 
 
 Benfs water crackers Saratoga flakes 
 
 Tea Coffee Cocoa Postum 
 
 Milk Malted milk Buttermilk 
 
 The drinking water served is from the famous 
 lithia No. 1 springs 
 
 » * * 
 
 Organization of a 500-Room Busy European 
 Plan Hotel Located in the Theatre District of 
 a Large City. 
 
 In many instances the size of the hotel or 
 number of rooms it contains has no direct bear- 
 ing on the kitchen organization; for instance, 
 in many hotels in the cities none but the kitchen 
 help receive their meals; all the others are en- 
 gaged with the understanding that they eat at 
 home or elsewhere. Also many hotels are so 
 situated that but few guests are there to cer- 
 tain meals. Then, too, there are what is known 
 as ' ' apartment hotels, ' ' where many guests 
 seek the neighboring restaurants for a change; 
 and for these it requires differently arranged 
 crews. Therefore, rules of organization which 
 apply well in one instance will fail in another. 
 
 The following represents the organization of 
 a 500-room busy hotel in the theater district of 
 a large city: 
 
 1 chef, 
 
 1 second cook, 
 
 1 night chef, 
 
 1 butcher, 
 
 1 roast cook, 
 
 L assistant second cook, 
 
 3 garde manger, 
 
 1 carver, 
 
 2 fry cooks, 
 
 1 chicken butcher, 
 
 1 helps' cook, 
 
 2 pot washers, 
 1 fireman, 
 
 1 sewer man, 
 
 1 head vegetable cook, 
 
 3 assistant vegetable cooks, 
 1 day steward, 
 
 1 night steward, 
 
 1 pantry steward, 
 
 4 checkers, 
 
 3 fruit pantry, 
 
 3 coffee pantry, 
 
 3 first officers' waiters, 
 
 2 second officers' waiters, 
 
 5 helps' hall waiters, 
 2 helps' hall dishers, 
 
 2 chicken cooks. 
 
 7 silver pantry, 
 
 6 dishes, 
 
 1 ice man, 
 
 1 oyster man, 
 
 1 linen man, 
 
 5 pastry (including ice cream), 
 
 1 bookkeeper, 
 
 3 storekeepers, 
 
 1 maitre d 'hotel, 
 
 4 captains, 
 3 cashiers, 
 
 30 waiters, 
 16 bus boys, 
 
 8 cafe pantry, 
 
 5 bakers, 
 
 1 mechanic. 
 
 The foregoing list represents the minimum of 
 working force during the light season. When 
 the hotel is busy there may be additions in 
 places where needed. The waiters and bus boys 
 I do not enumerate accurately, as their number 
 fluctuates almost continually. I will add, how- 
 ever, that there may be about 30 to 50 waiters, 
 and from 16 to 24 bus boys. This applies to a 
 first-class hotel. 
 
 All employees fill the position for which they 
 are engaged. They have but little time for 
 anything else. 
 
 Whenever possible I apply the system of pro- 
 motion from the ranks. 
 
 In engaging help I endeavor to select men 
 who seem willing to learn the business and show 
 the quality that may be developed. You should 
 begin training them immediately; show them 
 everything that you can; you have no secrets 
 in the business. If they compreliend from the 
 beginning, and put their heart into it, you 
 have the right man (if he proves honest). 
 
 The coming men are from two sources: from 
 the receiving room and from the control stand. 
 These men should be shown recognition wlien 
 possible. 
 
 « « • 
 
 Boards of hcaltli recommend "solution for- 
 maldehyde, U. S. P.," as tlie most useful, sim- 
 ple, and cheap remedy against flies. This is 
 vouched for as a good fly poison: one ])int of 
 milk, one pint of water, one tablespoonful of 
 formaldehyde, and one tablespoonful of sugar, 
 Tlie formaldehyde is not as poisonous as the 
 usual fly paper, tho it embalms and kills all 
 kinds of bacteria flies may carry around.
 
 36 
 
 THK PRACTICAL HOTEL STEWARD 
 
 A LA CARTE MENUS 
 
 In preparing and airaiiging a la carte bills 
 of fare several points of importance should 
 not be overlooked. In the first place there are 
 usually three bills used — Breakfast, Luncheon 
 and Dinner. The breakfast is nearly always 
 standing, and is printed and changed as the 
 stock of them becomes exhausted; the luncheon 
 and dinner bills are elianged daily. Then there 
 is the general bill of fare which, as in the case 
 of the breakfast bill, is changed occasionally, 
 as food novelties are received; and then in 
 busy houses there are the special bills, such as 
 quick lunch service and after theater special- 
 ties. 
 
 In making these menus from day to day it 
 is necessary not to lose sight of consistency in 
 your prices. There should be a self-evident 
 reason why a dish or certain article of food 
 should be charged differently on one bill of 
 fare from another, which so often happens in 
 all hotels. The general bill of fare should be 
 the base for the prices charged in that particu- 
 lar establishment or hotel, and the prices placed 
 on the same should be based on a proper esti- 
 mate of the cost of seating and serving the 
 guest, regardless of the cost of the raw mate- 
 rial. The latter is the merchandise with which 
 you do your trading, the same as the grocery 
 man. You must first find out, if possible, your 
 expense account ; then you will be better able 
 to put the price on the goods you offer for sale, 
 and make a living profit whore sucli a thing is 
 possible. 
 
 During the seasons it often haj)pens that an 
 unexj)ected supply of fresh fish, game or poul- 
 try may arrive, that by reason of its unex- 
 pected abundance can be bought for a very low 
 price. In such cases the caterer can take ad- 
 vantage of the fact, and offer his patrons spe- 
 cial dishes at a reasonable reduction. Such 
 dishes arc jilaced on the lunch, dinner or special 
 ])ills, but the general bill is not interfered with 
 — only the bills which are changed from meal 
 to meal and are the bargain advertisements, 
 so to speak. 
 
 SPECIAL EGG BILL OF FARE 
 
 (PLEASE ORDER BY NUMBER) 
 
 Boiled. (2) 25 (3) 35 Fried. (2) 25 Shirred. 30 Poached, 30 
 Scrambled. 30 Plain Omelet, 30 
 
 POACHED EGGS 
 
 1. Soubise . puree of onion and cream, on toast, 40 
 
 2. Mirabeau . . on anchovy toast. 40 
 
 3. Perigord ... on toast with truffle sauce. 50 
 
 4. O'Shaughnessy . with fried tomatoes on toast. 50 
 
 5. Benedict .... on toasted muffin, ham, Hollandaise. 50 
 
 6. Jockey Club " Bearnaise sauce, julienne of bacon. 50 
 
 7. Strasbourgeoise . on toast, with slice of goose liver. ''0 
 
 8. Reine . chicken forcemeat. Allemande sauc,;,40 
 
 9. Gambetta with fried calf brains, on toast, 40 
 
 10. Martha on toast, with lobster butter. 40 
 
 11. Argenteuil . with puree of asparagus, on toast, 40 
 
 12. Chevalier " with puree of spinach, on toast. 40 
 
 13. Prince of Wales . with bloater herring. 40 
 
 14. Fin de Siecle ... on artichoke bottom. Hollandaise sauce. 50 
 
 15. Robinson . . . with chicken livers on toast. 40 
 
 16. Nelson ..... on codfish cake. 45 
 
 OMELETTES 
 
 Portugaise . . with fresh tomatoes. 40 
 Fines Herbes with chives, shallots, parsley, 40 
 
 Chartuctiere . with onion and bacon. 40 
 
 Spanish onion. green pepper, tomato. mushroom, 50 
 
 Maitre d' Hotel . . sweetbreads and fme herbs. 50 
 Parisienne . . chopped ham, green peas and onions. 50 
 
 Lorenzo . . . crabmeat. cream sauce, 45 
 
 Mexicaine . . shrimps, onion, green peppers, 50 
 Clamard .... with puree of peas, cream sauce, 40 
 Flamande • . . with spinach and calf's brains. 40 
 Parmentiere . diced potatoes bacon, tomato sauce. 40 
 
 Provencale . ceres saute. 40 
 
 Dumas cepes. shallots, garlic flavor, 40 
 
 Perigordine . . . truffles, cream sauce. 50 
 
 Princesse fresh mushrooms, allemande sauce. 45 
 
 Saute . . . with sorrel. 4C 
 
 Nesselrode .... with puree of chestnuts. 40 
 
 Du Barry . . . puree of cauliflower, 40 
 
 Pre Sale with minced bacon. 40 
 
 Argenteuil .... with asparagus tips. 40 
 Yarmouth . . . with boneless bloater. 40 
 Quaker Style . . . with shad roe. 40 
 
 SWEET OMELETTES 
 
 ■Celestine ... macaroons, jelly, cream, sugar. 60 
 Melba . . .■ . peaches and raspberry sauce, 60 
 
 Confiture . . with preserves. 50 
 
 German Pancakes with apple sauce. 40 
 Omelette Russe . . with minced apples. 60 
 Rum or Kirsch Omelette. 50 
 
 SCRAMBLED EGGS 
 
 Creole on. on. green pepper, tomato. mushroom, 40 
 
 Virginia Style . . with Virginia ham. minced. 45 
 Glaypool . . ■ . . goose liver and mushrooms. 50 
 Viscomtesse . . . asparagus tips, lobster, on toast, 50 
 Pecheuse with oysters. 40 
 
 Mariniere 
 Montagniard 
 a r Opera . 
 Duchesse . . 
 
 a la Turque . . 
 Virginia Style 
 Maison Blanch . 
 De Lesseps 
 Hunter Style . . 
 Grande Duchesse 
 Bonne Femme 
 Myerbeer 
 Suisse . . . 
 
 Montmorency . 
 Flnanclere . 
 Mornay 
 
 Porluguaise . . 
 aux Fines Herbes 
 au Beurre Noir . 
 
 with crabmeat 40 
 . with kidney. 40 
 . chicken liver and fried tomatoes. 40 
 
 in pattie shell, cream sauce. 40 
 
 SHIRRED EGGS 
 
 . with chicken livers. 40 
 with Virginia ham. 50 
 
 . fresh mushrooms under glass. 50 
 calfs brains, capers, brown butter over, 40 
 
 . chicken livers, olives, madeira sauce, 40 
 asparagus tips, sherry wine sauce, 40 
 
 . julienne of salt pork, tomato sauce, 40 
 with kidney, demi glace. 50 
 grated Swiss cheese, baked in oven. 40 
 artichoke, asparagus tips, cream sauce, 50 
 chicken livers, olives, mushrooms, 40 
 baked, cream sauce. Parmesan cheese, 40 
 
 . with fried fresh tomatoes. 40 
 
 . with otrives. shallots, parsley. 40 
 
 . with brown butter and capers. 40 
 
 FROM THE CL.WI'OOI,, i.XUI.W APOLIS.
 
 THE PRACTICAL HOTEL STEWARD 37 
 
 SERVICE PER PERSON 
 
 FRUITS AND PRESERVES 
 
 Grape Fruit 25 Orange 15 Orange sliced 20 Apple 15 Malaga Grapes 25 
 
 Bananas 15 Sliced Bananas in cream 25 Orange Marmalade 20 Preserved Figs 25 
 
 Hot House Grapes 1 50 lb. Orange Juice (glass) 25 Baked Apples 25 
 
 Hawaiian or Fresh Pineapple 25 Casaba Melon 40 
 
 Prunes in Claret 25 Individual Honey 20 Bar le Due 30 
 
 CEREALS. CAKES, ETC. 
 
 Oat Meal 25 Hominy 25 Petitjohn 25 Cream of Wheat 25 
 
 Force 25 Shredded Wheat Biscuit 25 Toasted Corn Flakes 20 
 
 Corn, Wheat, Riee, Buckwheat Cakes served with Maple Syrup 25 
 
 English Muffins 15 Buttered Toast 15 Milk Toast 20 Cream Toast 30 
 
 Waffles (3) 30 Crescents m 
 
 FISH 
 
 Salmon Steak 55 Whitefish 60 Filet of Sole Tartare 45 Finnan Haddie 40 
 Salt Mackerel 40 Codfish Cakes 40 Kippered Herring 40 Yarmouth Bloater 40 
 
 READY 
 
 Steamed Haddock 40^ Lobster Catlet SO 
 
 Halibut Steak Saute Menniere 55 Creamed Oyster on Toast 40 Eggs Mornay 45 
 
 Calves Head Orly 40 Chicken Livers en Brochette 45 
 
 Rnmpsteak with fried Potatoes 50 Lamb Hash with Green Peppers 55 
 
 EGGS AND OMELETTES 
 
 Boiled (2) 25 Fried (2) 30 Poached on Toast 30 Scrambled plain 40 
 
 Ham or Bacon 20 cents extra Shirred 30 with Browned Butter 40 
 
 Omelette plain 40 with Parsley 40 Fresh Tomatoes 50 with Chicken Livers 50 
 Fresh Mushrooms 55 a la Turque 50 Spanish Style 50 Asparagus Tips 55 
 
 STEAKS, CHOPS, ETC. 
 
 Breakfast Steak 50 Small Sirloin for one 1 15 for two 1 50 
 
 Extra Sirloin 2 25 Hamburger Steak 60 Mutton Chop (1) 40 Pork Chop ( 1 ) 40 
 Lamb Chops (2) 50 English Chop 75 (20min.) Veal Cutlet plain or breaded 55 
 Lamb Kidneys (3) 50 Broiled Bacon 30 Jones' Farm Sausages 40 
 
 Broiled Sweetbreads 65 CalPs Liver and Bacon 45 Razorback Ham (2 slices) 45 
 
 Corned Beef Hash browned 45 Chicken Hash with Green Peppers 60 
 Lamb Kidneys saute au Madere 55 
 
 POTATOES 
 
 Baked 15 Fried 20 Saute 20 Lyonnaise 25 Saratoga 15 
 
 Hashed Cream 20 Hashed Brown 20 Au Gratin 20 
 
 COFFEE, TEA, ETC. 
 
 CoflFee, small pot 15; large pot, for two 30 
 
 Chocolate, small pot 20; large pot 30 Cocoa, small pot 20; large pot 30 
 
 Horlick's Malted Milk 15 Postum Cereal 20 35 
 
 English Breakfast, Green, Young Hyson or Orange Peacoe Tea 
 
 small pot 15; large 30 
 
 Milk—Espedally Bottled— From Belle-Vemon Mapes Farm 
 
 IHotd ^tatlcr, C!II«£icI«n& 
 Somunry 2. 1913
 
 38 
 
 THE PRACTICAL HOTEL STEWARD 
 
 |[luttcl{ 
 
 OYSTERS AND CLAMS 
 
 Blue Points 25 Little Necks 25 Cotuits 30 Cocktail 5c extra 
 
 Crab Flake Cocktail 65 Lobster Cocktail 65 
 
 RELISHES 
 
 Anchovies 40 Stuffed Mangoes (2) 15 Bismarck Herring 40 Beluga Caviar 100 
 
 Tomato a la Russe 40 Grape-Fruit Supreme 75 California ripe Olives 30 
 
 SOUPS 
 Cup of strained Gumbo 20 Chicken Okra 25 Essence of Tomato 20 Clam Broth 20 
 Hot or Cold Consomme 20 Cream of Tomatoes 25 Mongole 25 
 
 Consomme Sevigne 25 Minestrone Milanaise 25 Pnr^e of Asparagus 25 
 
 FISH 
 
 Lobster Thermidor 75 Mussels Mariniere 60 English Sole Colbert 1 00 
 
 Planked Whitefish 60 English Sole Bonne Femme 1 10 Soft Clams Canadienne 65 
 
 Fillet of Flounder Mornay 55 Broiled Ponipano Colbert 60 
 
 EGGS 
 
 Poached Eggs Lorenzo 45 
 
 ENTREES 
 
 Terrapin a la Baltimore (20 min.) 3 00 Escargots (10) Bourguignonne 60 
 
 English Mntton Chop Combination 65 Spring Lamb Kidneys an Gratin 5S 
 
 Stewed Sweetbread and Turkey Mikado 60 Braised Short Ribs Napolitaine 55 
 
 Spring Chicken Stanley 75 Cold Chicken and Virginia Ham Pie Asparagus tip salad 80 
 
 Pork and Beans Boston Style 45 Cold Jeannette Strasbourgeoise 65 
 
 ROAST READY 
 Roast Leg of Mntton with String Beans 55 
 
 Roast Ribs of Beef 50 Roast Young Turkey Cranberry Sauce 75 
 
 COLD MEATS 
 Virginia Ham and Turkey 65 Ham 4P 
 
 Smoked Tongue 50 Lamb 50 
 
 VEGETABLES 
 Baked special Bitter Root Valley Potatoes 20 
 French Peas au beurre 30 Brussels Sprouts SC 
 
 Potatoes Boiled 15 Baked Sweet 20 Mashed 15 Hashed in cream 20 Baked 15" 
 New Bermuda Potatoes 25 Asparagus Hollandaise 35 Parsnips in cream 29 
 
 SALADS 
 
 Lettuce and Tomato 30 Romaine 25 French Endive 35 Escarole 25 
 
 Statler 30 Alexandra 30 Diplomate 30 Opera 45 
 
 DESSERTS 
 Assorted French Pastry 10c a piece Eclairs 15 
 
 Half Roast Chicken 75 
 
 Assorted Cold Meats 60 
 
 Asparagus 40 
 Artichoke hot or cold 50 
 
 Cream Caramel 15 
 
 Lemon Meringue Pie 15 
 
 Franchipan Tart 20 
 
 Meringue Chantilly 15 
 Baba au Rhum 15 
 Deep dish Fig Pie 25 
 Coupe Mirivaine 35 
 
 Vanilla 20 Chocolate 20 
 Orange Water Ice 20 
 Buiscuit Tortoni 25 
 
 Charlotte Russe 20 
 Apple Pie 15 
 Savarin Sabayon 20 
 
 ICE CREAM, ICES 
 
 Pislache 20 Coffee 20 
 
 Lemon Water Ice 20 
 
 Coupe St. Jacques 40 
 
 FRUIT In Season 
 
 Bananas 15 Apple 15 Orange 15 Pears 20 Grape-Fruit 25 Malaga Grapes 30 
 
 Hot House Grapes 1 50 lb. Sliced fresh Pineapple 25 Casaba Melon 40 
 
 CHEESE 
 Edam 25 English Stilton 25 Gorgonzola 25 
 
 Camembert 25 Fresh Cream 20 Roquefort 25 
 
 COFFEE, TEA, ETC. 
 
 Tea -Coffee with Cream 15-30 Cocoa - Chocolate 20 Milk 10 
 
 Buttermilk 10 Cream 15 Demi Tasse 10 Cafe Turc 25 
 
 JKotel Statler, ffile&elaitb 
 SltiurBbag, 3aji. 2, 1913 
 
 Sorbet au Marasquiu 20 
 
 Punch Romaine 20 
 
 Meringue Glacee 30 
 
 Pont I'Evecque 30 
 Cheddar 20 Swiss 20
 
 THE PRACTICAL HOTEL STEWARD 39 
 
 ^Bmn^r 
 
 Parfait Amour 25 "Mab" Liquor de la Vielle Cure 25 
 
 Statler Cocktail 20 Souvenir Cocktail 50 Country Club Cocktail 20 
 ' HORS D'OEUVRES 
 
 Oysters Cotuits 30 Lynnhavens 30 Blue Point 25 Cherry Stone 30 
 
 Little Neck Clams 25 Lobster old fashion 75 Cocktail or Mignonnette see. 5c ext. 
 Sterlet Caviar on Ice 1 00 Crab Meat Cocktail 65 Hors d'oeuvres a la Russe 45 
 Stuffed Mangoes (2) 15 Canape of Caviar (2) 40 Tomato Suedoise 40 
 
 Celery 25 Olives 20 Radishes 20 Anchovy Salad 40 Sardines in Oil 40 
 
 SOUPS 
 Chicken Okra 25 Cup of strained Gumbo 20 Essence of Tomato 20 Clai^ Broth 20 
 Hot or Cold Consomme 20 Cream of Tomatoes 25 Clear Green Turtle 50 
 Petite Marmite 35 Puree Longchamp 25 Mongole 20 
 
 Cktnsomme Sevlgne 25 Minestrone Milanaise 25 Puree of Asparagus 25 
 
 FISH 
 
 Soft Clams Canadienne 65 
 
 Mussels Mariniere 60 Lobster Thermidor 75 English Sole Colbert 1 00 
 
 Braised Kennebec Salmon Royale 65 Fillet of Soles Killamey 70 
 
 Scallops Poolette 60 Broiled Sea Bass Saace Flenrette 60 
 
 ENTREES 
 
 Terrapin a la Baltimore (20 min.) 3 00 Escargots (10) Bourguignonne 60 
 
 Snpreme of Chiclten Medicis 80 Larded Tenderloin of Beef Jossien 65 
 
 Veal Cutlet Milanaise 55 Sweetbread nnder belle Engenie 65 
 
 Bonctaees Mont Glas 55 Mignonnette of Lamb Henry IV 70 
 
 Cold Boned Pbiladelphla Capon Alma Salad 65 Cold Chandfroid of sqnab orange salad 90 
 
 ROASTS 
 
 Roast Venison Cranberry Sauce, Potato Croquettes 60 
 
 VSh» of Beef 50 Roast Young Turkey Cranberry Sauce 75 
 
 VEGETABLES 
 New Bermuda Potatoes 25 Baked special Bitter Root Valley Potatoes 20 
 
 Potatoes Boiled 15 Baked 20 Bakfed Sweet 20 Mashed 15 Hashed in Cream 20 
 Soufflees 40 Anna 30 Lyonnaise 25 Lorette 30 Macaire 20. 
 
 French Artichokes hot or cold 50 Brussels Sprouts 30 California Asparagus 40 
 Broiled Egg Plant Steak (30 min.) 30 French Peas 25 String Beans 25 
 
 Broiled Fresh Mushrooms 60 New Beets 25 Cauliflower Hollandaise 30 
 
 Carrots Vichy 25 French Peas 25 
 
 SALADS 
 
 Lettuce and Tomato 30 Romaine, 25 French Endive 35 Escarole 25 
 
 Fresh Okra 30 Statler 30 Alexandra 30 Diplopiate 30 Opera 45 
 
 DESSERTS 
 Omelette Souflaee Vanilla 60 Alaska 60 Cream Caramel 15 
 
 Assorted French Pastry 10c a piece Baba au Rhum 15 Eclairs (2) 15 
 
 Omelette Celestine 60 Charlotte Russe 20 Meringue Chantilly 15 
 
 Lemon Meringue Pie 15 Apple Pie 15 Deep dish Fig Pie 25 
 
 Franchipan Tart 20 Savarin Sabayon 20 Coupe Mirivaine 35 
 
 ICE CREAM. ICES 
 
 Vanilla 25 Chocolate 25 PisUche 25 Cofi"ee 25 
 
 Orange Water Ice 20 Lemon Water Ice 20 Meringue Glacee 30 
 
 Punch Romaine 20 TNesselrode Pudding 25 Sorbet Yvette 25 
 
 Bisctiit Tortoni 25 Coupe St. Jacques 40 Sorbet au Marasquin 20 
 
 FRUITS In Season 
 
 Bananas 15 Apple 15 Orange 15 Pears 20 Grape Fruit 25 Malaga Grapes 30 
 
 Hot House Grapes 1 50 lb. Sliced fresh Pineapple 25 Casaba Melon 40 
 
 CHEESE 
 Edam 25 English Stilton 25 Gorgonzola 25 Pont I'Evecque 30 
 
 Camembert 25 Fresh Cream 20 Roquefort 25 Cheddar 20 Swiss 20 
 
 COFFEE, TEA, ETC. 
 
 Tea-Coffee with Cream 15-30 Cocoa -Chocolate 20 Milk 10 
 
 Buttermilk 10 Cream 15 Demi Tasse 10 Cafe Turc 25 
 
 ^otel ^Udler, €ltfftbatb 
 ^IpxtttbKZ, 3aw. 2, 1913
 
 40 TflK iMJAC'TlCAI. IIOTKL STKWAKI) 
 
 v>7 la i^arte 
 
 O^ors S)' Oeuares, Shell %^lsh, Qrustaceaar antl Qockfails 
 
 Blue Points 25 Cotuits 30 Lynnhavens 30 Cherry Stone 30 Little Neck, 25 
 Lobster old fashion 75 Crab Meat Cocktail 65 Cocktail or Mignonnette sauce 5c extra 
 Hors d'oeuvres a la Russe 45 Sterlet Caviar on Ice 1 00 Blinis 50 Caviar Canape (2) 40 
 Tomato Suedoise 40 Sardines in Oil 40 Anchovy on Toast 35 • Anchovy Salad 40 
 Antipasto 50 Carciofini 50 Artichokes a la Grecque 85 Kieler Spratten 40 Mangoes 15 
 Sancisson de Lyon 40 Pickled Onions 15 Chow Chow 15 Chutney 15 Gherkins 15 
 Mustard Pickle 15 Pickled Walnuts 15 Radishes 15 Celery 20 Olives 20 
 
 Lobster Cocktail 65 Smoked Salmon 40 
 
 Soups 
 
 Chicken Consomme cup 20 -basin 25 Beef Consomme cup 20 -basin 25 
 
 Essence of Tomato 20 Clear Green Turtle cup 40 -basin 50 Chicken Okra 25 
 
 Strained Gumbo cup 20 -basin 25 Clam Broth plain, cup 20 Petite Marmite 35 
 
 Bellevue 25 Pea Soup 25 Tomato 25 Longchamps 25 Mongole 25 Colbert 35 
 Vermicelli 25 Julienne 25 Croute au pot 30 Onion Soup au Gratin 35 Chicken Tea 50 
 Beef Tea 50 Beef Blood 100 Cold consommes in cup 20 Garnishes of grated cheese 10 
 
 ^islt 
 
 Broiled Whitefish 60, planked 65 Bluefish 60 Halibut Steak 50 Brook Trout (2) 85 
 Live Lobster 1 25 Maryland or Newburg 1 50 Broiled Salmon 55 Frog Legs plain 65 
 Black Sea Bass Meuniere 65 Pouletle 90 English Sole, boiled or fried 1 00 
 
 Scallops, fried, brochette, sautes 50 Au Vin Blanc 75 Oysters a la Diable (12) 60 
 
 Casino (6) 40 A I'Ancienne (6) 40 Brochettes (12) 60 Cream Stew 40 Milk Slew 35 
 Soft Clams Canadienne 65, Steamed 50 
 
 Boiled (2) 25 Fried 30 Poached 30 Scrambled, plain 35 Au Beurre Noir 35 
 
 Shirred 30 Hard boiled (2) 25 Omelette, plain 40 Parsley 40 Fresh Tomatoes 50 
 
 Asparagus Tips 55 Spanish style 50 Mushrooms 55 Kidneys 50 
 
 Benedict 50 Capucine 5J) 
 
 Steaks, Cliops antl Qjfc. 
 
 Mutton Chops (2) 65 Lamb Chops, each 25 English Mutton Chop 75 
 
 Mixed Grill 75 Veal Cutlet, plain or breaded 50 Lamb Kidneys (3) 50 
 
 Bacon (6 slices) 30 Sweetbreads, plain 60 Calf Liver and Bacon 40 
 
 Lamb Mignonnette (2) /5 Ham (2 slices) 40 Farm Sausages 40 Pigs Feet (3) 45 
 Half Chicken 75 Squab Chicken 125 White Jumbo Squab 110 
 
 Squab Guinea 1 25 Half Spring Turkey 2 50 Chicken Livers en Brochette 40 
 
 Pork Chops (each) 30 Porterhouse Steak 2 25 (for 3) 3 25 Tournedo 75 
 
 Small Steak 75 Small Sirloin 1 15 Sirloin (for 2) 1 50 Extra Sirloin 2 25 
 
 Small Tenderloin 1 00 Tenderloin (for 2) 1 50 Porterhouse 2 50 
 
 Chateaubriand 3 00 Club Steak 3 25 Honey Comb Tripe 40 Bacon 30 
 
 Deerfoot Sausages 40 Peanut Ham 45 Virginia 70 
 
 Planked Service 40c per person 
 
 LEFT HAND PAGE, A LA CARTE CARD, HOTEL STATLER, CLEVELAND.
 
 THE PRACTICAL HOTEL STEWARD 41 
 
 Vegetables 
 
 French Peas 25 French String Beans 25 Flageolets 25 Spinach and Egg 30 
 
 Cauliflower 25 Beets in cream or butter 20 Boiled Onions 20 Stewed Tomatoes 25 
 Boiled Tomatoes 15c apiece Stuffed Peppers 15c apiece Broiled fresh Mushrooms 60 
 In cream Sous Cloche 65 Macaroni a ITtalienne or au Gratin 30 Milanaise 40 Rizetto 35 
 Cal. Asparagus 40 Artichokes 50 Stuffed Tomatoes 15c apiece Fried Egg Plant 25 
 Egg Plant Steak 40 Brussels Sprouts 30 French giant Asparagus 1 25 Cepes Bordelaise 45 
 
 ^Potatoes 
 
 Bermuda plain boiled 15 Cream sauce 20 Baked 15 Rissollees 20 Berlinoises 25 
 Fondantes 25 Sautees 20 Lyonnaise 25 Saratoga 15 Sarah 30 Fried 20 Lorette 30 
 Hashed brown 20 Hashed in cream 20 Macaire 20 Soufflees 40 Croquettes 30 
 Anna 30 Parisienne 25 O'Brien 25 Julienne 20 Sweet potatoes boiled, baked, fried 20 
 Grilled 25 Soufflees 40 Candied 30 Southern style 30 
 
 Golfl •m/rteafs and Sandtvic/ies 
 
 Half Roast Chicken 75 Turkey 75 Roast Squab 1 10 Whole Squab Chicken 1 25 
 Guinea Squab 1 10 Pate de Foie Gras 1 00 Roast Beef 60 Roast Lamb 50 Ham 45 
 Corned Beef 35 Beef Tongue 45 Pickled Lamb Tongue 40 Galantine 65 Assorted 60 
 
 Virginia Ham 55 Veal and Ham Pate in crust 50 
 
 Sandwiches— Beef, Ham, Tongue or Corned Beef 25 Club 40 Chicken 35 Caviar 40 
 
 Sardiue 30 Foie Gras 60 Egg 30 Cheese 20 
 
 ^a/dds 
 
 Lettuce or Lolluce and Tomato 30 Romaiue 25 Chiffonuade 30 Beet 25 Statler 30 
 
 French Endive 40 Cucumber 30 Waldorf 30 Diplomate 30 Opera 45 Shrimp 60 
 
 Alexandra 30 Escarolle 25 Crab Flakes 65 Lobster 65 
 
 sDesserts 
 
 Baba au Rlimn or Kirsch 15 Carmel Custard 15 Petit Fours 25 Eclairs (2) 15 
 
 Omelette Soufflce Vanille 60 Omelette Celestine 60 Omelette Surprise 60 Alaska 60 
 Meringue Cliantilly 15 Glacee 25 Assorted French Pastry 10c apiece Charlotte Russe 20 
 Vanilla I< c Cream 20 Chocolate 20 Pistache 20 All Fruit Cream 20 Sorbet Yvette 20 
 Lemon Water Ice 15 Orange 15 Coffee 20 Coupe St. Jacques 40 Biscuit Tortoni 25 
 Fancy Souvenir Ices 60 Nesselrode Pudding 25 
 
 Canary s 
 
 Wel?h Rarebit 35 Golden Buck 45 Yorkshire Buck 50 Long Island Rarebit 45 
 Scoti h Woodcock 50 Cheese Souffle 50 Angels on Horseback 45 Sardines on toast 40 
 
 ^- 
 
 reserves 
 
 Orange Marmalade 20 Apple Sauce 20 Currant Jelly 20 Figs 25 Bar le due Jelly 35 
 Honey 20 Brandy Peaches 30 Strawberry or Raspberry Jam 20 Dry Malaga Grapes 20 
 
 Honey in Comb 30 
 
 Cheese 
 
 Brie 30 Edam 25 Hilton 25 Gorgonzola 25 Camerabert 25 Pont PEvecque 30 
 Fresh Cream 20 Roquefort 25 Cheddar 20 Swiss 20 
 
 Coffee, tJea and &fc. 
 
 Tea-Coffee with cream 15-30 Cocoa -Chocolate 20 Milk 10 Buttermilk 10 
 
 Cream 15 Demi Tasse 10 Cafe Tare 25 
 
 RIGHT HAND PAGE, A I.A CARTE CARD, HOTEL STATLER. CLEVELAND.
 
 42 
 
 TIIK rRACTICAL HOTEL STEWAED 
 
 ^reaifast 
 
 Ottawa- Canada 
 
 FRUITS AND PRESERVES 
 
 Strawberries 20 Cantaloupe 20 
 
 Grape Fruit 25 Orange 15 Oranges Sliced 15 Malaga Grapes 20 Apples 15 
 Bananas 15 Sliced Bananas in cream 20 Orange Marmalade 20 
 
 Orange Juice per glass 25 Grapes 25 Baked Apples 20 Rhubarb 15 
 
 Prunes in Claret 25 Honey 20 Bar le Due 25 
 
 INDIVIDUAL. 20 C. 
 
 Black Currant Jam, Raspberry Jam, Strawberry Jam, Plum Jam, Damsons Jam 
 Greengage Jam, Bramleberry Jam, Black Currant Jelly. Red Currant Jelly 
 
 CEREALS, CAKES, &c 
 
 Oat Meal 25 Hominy 25 Petit John 25 Cream of Wheat 25 Grape Nuts 20 
 
 Force 20 Shredded Wheat Biscuits 20 Toasted Corn Flakes 20 Post Toasties 20 
 
 Corn, Rice, Wheat, Buckwheat Cakes served with Maple Syrup 25 
 
 (AllCereals Served With Cream) 
 
 English Muffins 15 Buttered Toast 15 Milk Toast 20 Cream Toast 25 Waffles (3) 30 
 
 FISH 
 
 Salmon Steak 45 Whitefish 40 Filet of Sole Tartare 40 Finnan Haddie 35 
 Salt Mackerel 30 Codfish Cakes 35 Kippered Herring 35 Yarmouth Bloaters 35 
 Creamed Smoked Salmon 35 Filets of Turbot Portugaise 55 
 
 Brook Trout Meuniere 60 Fresh Scallops Newburg 55 
 
 EGGS AND OMELETTES 
 
 Boiled (2) 25 Fried (2) 30 Poached on Toast 30 Scrambled Plain 35 
 
 Ham or Bacon 15 cents extra Shirred 30 il la Turque 45 with Brown Butter 35 
 Omelette plain 35 with Parsley 35 Fresh Tomatoes 45 with Chicken Livers 45 
 Fresh Mushrooms 50 Spanish Style 45 Asparagus Tips 50 
 
 Poached Benedict 45 Chateau 45 Capucine 45 
 
 STEAKS, CHOPS, &c 
 
 Sirloin Small 75 Sirloin (2) 1.50 Small Tenderloin 80 Tenderloin (for two) 1.50 
 Hamburg Steak 60 Mutton Chops (2) 60 Lamb Chops (3)75 
 
 English Chop 75 (20min) Veal Cutlet plain or breaded 50 Lamb Kidneys (3) 50 
 Broiled Bacon (5 slices) 30 Jones'Farm Sausages 35 Broiled Sweetbreads 60 
 Calf's Liver and Bacon 40 Beechnut Ham (2 slices) 40 
 
 Chicken Hash with Green Peppers 45 Lamb Kidneys saute au Madfire 50 
 
 Corned Beef Hash Browned 40 Pork Chop (1) 35 
 
 Chicken Cutlet with Asparagus Tips 45 Chicken Livers en Brochettc 40 
 
 Baked 15 Fried 15 
 
 Hashed Cream 15 
 
 POTATOES 
 
 Saut6 15 Lyonnaise 15 
 
 Hashed Brown 15 
 
 COFFEE. TEA, &o 
 
 Saratoga 15 
 au Gratia 15 
 
 "Tea per pot for one 20 for two 35 Coffee per pot for one 20 for two 35 
 Cocoa 15 Demi-tasse 10 Chocolate 20 Milk 10 Buttermilk 10. Cream 15 
 
 Special Coffee 25
 
 THE PRACTICAL HOTEL STEWARD 
 
 43 
 
 ITuucl^eou 
 
 Ottawa - C an ada 
 
 Lobster Cocktail old fashion 
 
 COCKTAILS 
 
 j5 Grab-meat Cocktail 60 
 Lobster Cocktail 60 
 
 August 20. 1912 
 
 Shrimp Cocktail 35 
 
 HORS D'OEUVRES 
 
 Wine Merriag 60 Filet of Anchovies 40 Celery 25 Manzanilla Olives 25 
 
 Radishes 20 sweet Mangoes 20 Chutney 20 Ghow-Chow 20 Pickled Walnuts 20 
 Sardines in Oil 40 Smoked Sardines 40 Pearl Onions 25 
 
 SOUPS 
 
 Consomme in cup 20 Chicken Broth in cup 20 Hot or Cold essence of Tomatoes 20 
 Split Pea 20 Mongole 20 Mock-Turtle 20 
 
 Lream of New Corn 20 Consomme Croute au Pot 20 Cold Essence of Tomatoes 20 
 
 FISH 
 
 Fried Frog Leg^ and Scallops, Tartare Sauce 55 Boiled Sea Trout, Sauce Hollandaise 45 
 Cold, Paupiettes of Turbot Venitienne 45 
 
 EGGS 
 
 Eggs en Cocotte a la Creme 40 
 
 ENTREES 
 
 Whole Broiled Squab Chicl<en with Bacon 80 Irish Lamb Stew with Bariey 45 
 
 Smoked Beef Tongue Polonaise 50 Veal Cutlets a la Holstein 50 
 
 Duckling Saute with New Turnips 65 
 Cold, Sliced Turkey, Virginia Ham a la Gelee 65 Cold, Beef a la Mode Nivernalse '45 
 
 liOAST 
 
 Roast Ribs of Beef au Cresson 55 
 
 Stuffed Qreen Peppers 25 
 Potatoes O'Brien au Gratin 20 
 
 Spinach with Egg 30 
 O'brien 20 Mashed 15 
 
 French Fried 15 
 
 VEGETABLiES 
 
 Cauliflower Cream Sauce 35 Corn on Cob 25 
 
 Stewed Tomatoes 20 Potatoes Pont-Neuf 15 
 
 Gepes bordelaise 30 French Peas 25 
 
 boiled 15 Baked 15 Baked Sweet Potatoes 15 
 
 Hashed Cream 15 
 
 SALADS 
 
 Lettuce aud Tomato 30 a la Russe 30 Roraaine 25 Princesse 45 
 
 Chateau Lauricr 30 Cucumber 30 Beets 25 String Beans 25 Chicken 60 
 Lobster 60 Chiffonade 30 Shrimp 45 
 
 DESSERTS 
 
 Sago Pudding 20 Orange Custard Pie 15 
 
 Apple Pie 15 Custard Pic 15 Pudding Diplomate 15 Caramel Cream 15 
 
 Rice Pudding 15 Deep Apple Pie 15 Assorted French Pastry 10c a piece 
 
 Gateau Moka 15 Coffee or Chocolate Eclairs (2) 15 
 
 ICE CREAM. ICES 
 
 Vanilla 20 Peach 20 Chocolate 20 Pislache 20 Coffee 20 Lemon Water Ice 15 
 Orange 15 Meringue Glace 30 Sorbet au Maraskin 20 Punch Romaine 20 
 
 Bananas 15 
 Cherries 25 
 
 Apples 15 
 
 FRUITS 
 
 Oranges 15 
 
 n Seiton 
 Grape Fruit 25 
 
 Malaga Grapes 40 
 Sliced Pin.eapple 15 
 
 McLaren's IS 
 Camembert 25 
 
 CHEESE 
 
 English Stilton 25 
 
 Gorgonzola 25 
 Canadian Twin 15 
 
 Swiss 20 
 Trappist 20 Canadian Twin 15 Roquefort 25 
 
 COFFEE, TEA, ETC. 
 
 Tea per pot for one 20 for two 35 Coffee per pot for one 20 for two 35 
 
 Cocoa 20 Demi.tasse 10 Chocolate 20 Milk 10 Buttermilk 10 Cream 15 
 
 Special Coffee 25
 
 44 
 
 TIIK PRACTICAl. HOTEL STEWARD 
 
 Jtutier 
 
 Ottawa- Canada 
 
 Crab Meal Cocktail GO 
 
 August 21. 1912 
 
 COCKTAII^S 
 
 Lobster Cocktail 60 Lobster Cocktail old fashion 65 
 Shrimp Cocktail 35 
 
 IIORS D'OEUVRES 
 
 Celery 2") Olives 25 Radishes 20 Canapes Moscovite (5) 35 Tomato Waldorf 35 
 
 Anchovies 35 Bismark Herring 40 Beluga Caviar in glass 1 00 
 
 Canape of Caviar (2) 60 Sardine in Oil 40 
 
 SOUPS 
 
 Chicken Okra with rice 25 Cream of Tomatoes 20 Mock Turtle, English style 20 
 Strained Ciumbo in cup 20 Consomme in cup 20 Clam Broth in cup 20 
 
 Clear Green Turtle 50 Consomme Julienne 20 Split Peas 20 Mongole 20 
 Pure Jackson 20 Consomme Jardiniere 20 Cold Chicken Brotli ia Jelly 20 
 
 FISH 
 
 l^obsters and Clams Newburg L25 Crab Flakes Maryland 70 Whitefish 40 
 
 Broiled Live Lobster 1.00 Stuffed Lobster (1) 50 Lobster saute a I'Americaine L25 
 Brook Trout Meuniere 60 Baked Whitefisli a I'ltalicnne 45 
 
 Aiguilletles of Salmon Victoria 45 Cold, Supreme of Bass a la Russe 45 
 
 RNTRRKS 
 
 Spring Chicken Saute Signora 75 Braised Sweetbreads Doria 65 
 
 Leg of Lamb a rOrienlale 60 Calf's Brains en Matelotte 50 
 
 Beef Mignon Banquiere 75 Deviled Marrow on Toast 50 
 
 Cold, Veal and Ham Pie a la Qelee 50 
 
 liOAsr 
 
 Roast Ribs of Beef 55 Roast Stuffed Squab Guinea Hen, R. C. Jelly 75 
 
 SAI^ADS 
 
 Lettuce and Tomatoes 30 Cnontnhcr 30 Chiffonade 30 Beets 25 
 
 Komaine 25 
 Chateau Laurier 30 
 
 Boiled Potatoes 15 
 Potatoes O'Brien 20 
 Fried Egg Plant 25 
 Corn on Cob 25 
 Stuffed Green Pepper 
 
 Waldorf 30 Chicken 60 
 
 vi<:ciETAiti^i<:s 
 
 Baked 15 Mashed 15 Grilled Sweet Potatoes 20 
 
 Hashed in Cream 15 Sautees 15 Stuffed Tomatoes (2) 30 
 
 French Peas 25 
 Wiiole Spinacii 20 
 l'> Potatoes Parisienne 15 
 
 Lohster 60 Crab Flake GO 
 
 Artichokes Vinaigrette 45 
 Potatoes Croquettes 15 
 
 I>i:ssEKTS 
 
 Pudding aux Noisettes 20 
 
 Baba au Rhum 15 
 
 Omelette Souffle Vanille GO 
 
 Qelee aux Liqueurs 20 
 
 Omelette Cflestine 60 
 
 Meringue Chantilly 15 
 
 Charlotte Russe 20 
 Eclairs (2) 15 
 
 Caramel Custard 15 Alaska 60 
 Assorted French Pastry 10 a piece 
 
 ICE CliEAM. ICES 
 
 Peach 20 Vanilla 20 Chocolate 20 Pistache 20 Coffee 20 Lemon Water Ice 15 
 Orange 15 Meringue CJlace 30 Sorbet au Maraskin 20 Punch Romaine 20 
 Nesselrode Pudding 35 Sorbet Yvette 25 Biscuit Tortoni 25 Coupe St Jacques 40 
 
 FRUITS I.N HKAHO.N 
 
 Bananas 15 Apples 15 Oranges 15 Grape Fruit 25 Malaga Grapes 40 
 Sliced Pineapple 15 Cantaloupe 20 
 
 CHEESE 
 
 McLaren's 15 English Stilton 25 
 
 Camembert 25 Roquefort 25 
 
 COFFE 
 
 Tea per pot for ')ne 20 for two 35 Coffee per pot for one 20 for two 35 
 
 Cocoa 20 !>emi tasse 10 Chocolate 20 Milk 10 Buttermilk 10 Cream 15 
 
 Special Coffee 25 
 
 Gorgonzola 25 Canadian Stilton 15 
 
 Canadian Twin 15 Swtss 20 
 
 TICA. A:<-
 
 THE PRACTICAL HOTEL STEWARD 
 
 45 
 
 Ottawa- Canada 
 
 xtpper 
 
 HORS D'OEUVRES 
 
 Celery 25 Tomato Neva (1) 40 Ripe Olives 30 Queen Olives 25 
 
 Mignardises Moscovite (.'>) ;J5 Anchovies :]r> Smoked Salmoji 40 
 
 Beluga Caviar in glass 1.00 Sardine in Oil 40 Bismark Herring 40 
 
 Hors d'Oeuvres varies 50 
 
 OYSTERS, CLAMS, COCKTAILS, IN SEASON 
 
 Bluepoints 25 Malpecques 30 Little Necks 25 Cocktails 5 cents extra 
 
 Milk Stew :{5 Cream Stew 40 Fried (10) 40 Broiled (10) 40 Casino (6) 45 
 A I'Ancienne ((iWO A la Maryland 50 Patties (2) 50 A la Manhattan 40 
 Crab Meat Cocktail (iO Lobster Cocktail (iO Lobster Cocktail okl fashion (55 
 
 HOT 
 
 ('lear (Ireen Turtle [cup] .■>5 Chicken Broth [cup] 20 Strained Gumbo [cup] 20 
 P>sence of Tomatoes [cup] 20 Consomme Armenonville [cup] 20 
 
 ConsoniTue [cup] 20 Lobster Newburg 1.25 Cardinale 75 
 
 Deviled stuffed Lobster [1] 50 Stuffed Crab (1) 35 
 
 Broiled Live Lobster 1.00 Large 1.50 
 Crab Meat Chateau Laurier 75 Newburg 70 Dewey 75 Patties Regence (2) fi5 
 Supreme of Chicken Marie Christine 75 Minced Chicken a la King 1.50 
 
 Sliced Sweetbreads Mikado 1.50 Long Island Rarebit 45 Welsh Rarebit 40 
 
 Yorkshire Buck 50 (iolden Buck 45 Scotch Woodcock 50 Souffle Fromage 50 
 Anges a Cheval 45 Sanlines Diablees 40 
 
 Broiled Milk Fed Chicken 75 Broiled Spring Lamb Chops 75 
 
 Breast of Guinea Hen with Virginia Ham on Toast 95 
 Fillet Mignon Bearnaise S5 Broiled Royal Squab 85 
 
 Qame in Season 
 
 Artichokes Hollandaise 45 
 
 Sliced Turkey 85 
 Spring Lamb (iO 
 Boned Capon tiO 
 
 Broiled Fresh Mushiooms 75 
 COLD 
 
 Tongue 50 Roast Chicken (half) 75 Roast Beef 
 
 Virginia Ham 50 A.ssorted Cold Meats 
 
 [Individual] Pate de Foie Gras 
 SANDWICHES 
 T(mgue 25 Chicken ;')5 Club 40 Ham 25 Sardine .'JO Caviar 00 Cheese 
 
 SALADS 
 Chateau Laurier . "JO Alexandra 40 Romaine 31 Rasse 30 Crab Meat 
 Chicken HO Lobster 60 Tomato Surpri.se [1] 40 I^ettuce-iO French Endive 
 
 CHEESE 
 McLarens 15 Stilton 25 Gorgonzola 25 Trappist 15 Swiss 
 
 Camembert 25 Neufchatel 20 Roquefort 
 
 DESSERTS 
 Omelette Celestine (10 Omelette Souftlees Vanilie 50 Omelette Surprise or Alaska 
 Meringue Chantilly 15 Eclairs [2] 15 Charlotte Basse 20 Biscuit Tortoni 
 Ice Cream Vanilla 20 Chocolate 20 Coffee 
 
 I^mon Water Ice 15 Tutti-Frutti 20 Sorbet Yvette 20 Nesselrode Pudding 
 Assorted French Pastry 10 a piece Souffle Benedictine 30 Coupe St. Jacques 
 
 FRUITS 
 
 Bananas 15 Oranges 15 
 
 Sliced Pineapple 15 
 
 COFFEE, TEA, ETC. 
 
 for two 35 Coffee per pot for one 20 for two 
 
 Chocolate 20 Milk 10 Buttermilk 10 Cream 
 Special Coffee 25 
 
 German Asparagus 60 
 
 25 
 
 Sultana Raisins 25 
 
 Tea per pot for one 20 
 Cocoa 20 Demi-tasse 10 
 
 Grape Fruit 25
 
 46 THK PRACTICAL HOTEL STEWAEI) 
 
 QakceMd ^'"^^ 
 
 -^<^^^ •<^si(6N FRANCISCO. LunJi le 15 Aofit, 1910 
 
 Huitret ie Califonuc 35 Pointe Bleue 35 Little Neck Clam* 35 
 
 Cocktails d'Huitrea 35 ie CUnu 35 de Homard 50 
 
 Potagea Comomme aux Qucnellea de Broctet 60. 40 Agnean, ^VlncLe8ter 60, 40 
 Julienne CLiffonnade 40. 25 TomaU. Chantiliy 50, 30 Petite Marmite 60 
 
 Conaomme en tasse 30 Essence de V olaille en Taste 40 
 
 Puree de Poia Sec aux Croutons 40. 25 Faujse T ortue a 1 Anfjlaue 40, 25 
 
 Creme de Coneomkres, \Vindsor 60, 40 Poulet au Combo Frais 60. 40 
 
 Hon d'Oeuorea Amandes Salees 30 Oeuis de Truite a I Huile 60 de Lyon 35 
 
 ■ Caviar Frail d'Astrakan 2.00, 1.00 Hors dOeuvres. Palace Hotel 25 Olives 25 
 
 Hareni^s Marines. Bismarck 50 Celeri 25 Maquereau au Vin Blanc 60 
 
 Mais Maille 40 Comets de Saumon Gourmet 50 TTion Marine en verre 75 
 
 *Poi3Soru Truite de Lac. sur Plancte. Palace 1.25 Sand Dabs. Grenobloise 75. 50 
 
 Pompano. Florida 1.00. 60 Ai^lefin de Finlande 75. 50 Carrelet. Cbauckat 75 
 Saumon. Duglere 75, 50 Basse Rayee. Beaufort 60. 40 
 
 Eperlans au Riesling 75. 50 Saumon Froid. Higb Lire 60. 40 
 
 Grenouilles. Sautees. Provensale 2.50 Filets de Sole. Marguery 1.00.60 
 
 Cnlrees Aiguillettes de Filet de Boeuf aux Champignons Frais 1.25. 75 
 
 Canapes de Ris de V^eau. Lorenzo 1.00. 60 
 Cotelettes dAgneau. Victor Hugo 1.00. 60 
 Demi Caneton Poele aux Petits Pois, Bonne F<mme 1.25 
 Brocliettes de Foies de Poulet. Nesselrode 1.00. 60 
 Homard Farcis, Xavier 1.50. 75 
 Beignets de Pommes Glacee au Rhum 60 
 
 Jiolb Prels Cote de Boeuf 65 Agneau de Printemps 75. 50 Dinde 1.00. 60 
 
 Poulet 2.00. 1.00 
 
 fiolia a iOrdre Pigeonneau Royal 1.00 Pigeonneau 75 Caneton 2.50 
 
 Poussin 1.25 Poul't de Saison roti ou grille 2.00. 1.00 
 
 Frold Roti de Boeuf 65. 40 Agneau de Printemps 75. 40 Jambon 60. 40 
 
 Langue de Boeuf Fumee 60. 40 Boeuf Sale 40. 25 Viande Assortie 75 
 
 jamb in de Virginie 1.25. 75 Jambon de Hambourg Importe a la Gelee 1.25.75 
 Pate de Foie Gras 1 00 Galantine de Cbapon 1.00. 60 Dinde 1.00. 60 
 
 Legumti Jets de Houblon 60 Mais Nouveaux 50, 30 Articbauts 50. 25 
 
 Asperges 75. 50 Haricots Verts Nouveanx 50. 3C Pois Nouveaux 60 
 
 Cbampignons Frais 1.00 Cbouxfleurs. '. oUandaise 40 
 
 Haricots de Lima Nouveaux 60. 30 Patates au Four 50 
 
 Pommes Nouvelles 25 Epinards 30; a I'Anglaise 40 Aubergines 50. 30 
 
 Tomates Farcies 60 Poivrons Verts Farcis 60 Macaroni 30 Gepes. Bordelaise 75 
 
 Pommes de Terre Palace Grill 40 Maitre dHotel 30 Sarat Bembardt 40 
 
 Parisienne 30 Soufflees 40 Ducliesse 40 au Four 20 Bouillies 15 Frites 20 
 Puree 15 Saratoga 20 Hackees a la Creme 30 Sautees 30 Lyonnaise 30 
 
 Palates au Four 50 25 Frits 50 Soutkern 60 Soufflees 60 
 
 Salades Grake 75. 40 Poire d' Avocat 75. 40 Riverside 50 Waldorf 50 
 
 Palace Grill 50 Homard 75 Jardiniere 50 Pointes d" Asperges 75 
 
 Volaille 1.00 Concomkre 50 25 Tomate 50.30 Celeri 50. 30 Laitue 25 
 
 Homard 60 Romaine 25 Escarole 25 Ckicoree 25 Cresson 25 Panacke 60 
 
 "Dessert Pouding de Riz et Pommes. Sauce Vanille 25 Tarte aux Cerises 15 
 
 Gateau aux Fraises. Ckantilly 50 Pecke Flambee 60 Baba au Rkum 20 
 
 Tourte a TAllemande aux Myrtilles 20 Napolitaine Ckarlotte 40 
 
 Flan a la Creme d'Orange 15 Rii Imperatrice 30 Gateau Noix de Coco 25 
 
 Ckarlotte Russe 30 Tarte aux Ponunes 15 Flan au Potiron 15 
 
 Patisserie Parisienne 10 eack Petits Fours 25 Marrons Glaces 30 
 
 Sorbets Romaine. Kirsck. Curasao. Marasquin. Lalla Rookk. Creme de Mentke 30 
 
 Creme Qlacee Banane Vanille. Fraises. Pistacke. Cafe ou Ckocolat 25 
 Fraisees Ecrassees 35 
 
 Glace d'Eau Orange 'iS Citron 25 
 
 Fantaisie Bomke Sultana 40 Coupe Mexicaine 40 Surprise aux Fraises 2. 1.00 
 Nutmeg Alice 50 Fraises Mes-Reves 60 Napolitaine 30 
 
 Pecke Melba 60 Pouding Nesselrode 35 Cafe Parfait 30 
 
 Biscuit Tortoni 30 Biscuit Glace 25 Tutti Frutti 30 Meringue Glacee 30 
 
 Fruits Oranges 25 Bananes 25 Pamplemousse 30 Pommes 25 Poires 25 Fraises 40 
 Mures 40 Framboises 50 Figues 40 
 
 Fromage Edelweiss 35 Camemkert 25 Sierra 25 Edam 25 Creme dOregon 25 
 
 Roquefort 25 Nenfckatel 25 Gruyere 25 Brie 25 Americain 25 Ananu 25 
 
 Cqfe et The Demi Ta«e 10 Cafe Turc 15 Special 1 tasse 30: 2 teases 50 
 
 On ne scrt de demi-portions qu a une personne 
 DI.VNER C.\r:i). THE PALACE. SAN FRANCISCO. PRINTED ON FOLDED CARD: IN FRENCH ON ONE PAGE, 
 IN ENGLISH ON THE OTHER; TYPE FACE OP CARDS 5x10 INCHES.
 
 THE PEACTICAL HOTEL STEWARD 47 
 
 (Palace ^iti ^"^"^ 
 
 *X,^.^ 'Kis^^N FRANCISCO. Mon<l*y, Augurt 15, 1910 
 
 Oydm CTc Caliform* 35 Blue Points 35 Clama 35 
 
 Cocklaib Little-neck Clam 35 Oy.ter 35 Clam 35 Lotster 50 
 
 Soups Consomme witL Quenelles Je Brocket 60.40 Lamb, WincLester 60,40 
 
 Julienne CLiHonnade 40. 25 Split Peas witk Croutons 40, 25 
 
 romato. Cliantilly 50, 30 Mock Turtle, EnglisL Style 40. 25 
 
 Clucken Essence in Cup 40 Petite Marmite 60 Consomme in Cup 30 
 
 Cream of Cucumbers, Windsor 60, 40 Cbicken witb Fresb Gumbo 60. 40 
 
 Side Disbes Trout Roe in OJ 60 Celery 25 Tbon Marine in i^lass 75 
 
 Fresb Artrakan Caviar 2.00. 1.00 Hors d'Oeuvres. Palace Hotel 25 
 
 Lyons Sausage 35 Radisbes 15 Sardines 35 Kieler Sprotten 50 
 
 Comets or Salmon. Gourmet 50 Olives 25 Salami 35 
 
 Fuh Planked Taboe Trout, Palace 1.25 Sand Dabs, Grerobloire 75. 50 
 
 Pompano. Florida 1.00, 60 Striped Bass. Beaufort 75. 50 
 
 Salmon. Duglere 75, 50 Finnan Haddie 75, 50 Flounder. Cbaucbat 75 
 
 Smelts witb Riesling 75. 50 Cracked Crab. Vincennette 80 50 
 
 Frogs. Saute, Provencale 2.50 Fillets of Sole, Marguery 1,00, 60 
 
 Entrees Aiguillettes of Fillet of Beef, witb Fresb Musbrooms 1.25, 75 
 
 S'weetbreads on Toast, Lorenzo 1.00, 60 
 L»mb Cbops, Victor Hugo 1.00. 60 
 Potted Duckling witb Peas, Bonne Femme, balf 1.25 
 Brocbettes of Cbicken Livers. Nesselrode 1.00. 60 
 Stuffed Lobstsr. Xavier 1.50, 75 
 Giaced Apple Fritters -witb Rum 40 
 Ready Roasts Ribs of Beef 65 Cbicken 2.00,1.00 Spring Lamb 75.50 Turkey 1.00. 60 
 Roasts to Order Royal Squab 1.00 Squab 75 Squab Cbicken 1.25 Duckling 2.50 
 
 Spring Cbicken. Roast or Broiled 2.00. 1.00 
 Cold Roast Beef 65. 40 Spring Lamb 75, 50 Smoked Beef Tongue 60, 40 
 
 Ham 60, 40 Corned Beef 40. 25 Assorted Cold Meats 75 Turkey 1.00. 60 
 Pate de Foie Gras I 00 Galantine of Capon 1.00. 60 
 
 Virginia Ham 1 25. 75 Special Imported Hamburg Ham 1.25, 75 
 
 Vegetables Asparagus 75. 50 New Gom 50, 30 Fried Egg Plant 50, 30 
 
 New String Beans 50. 30 New Peas 60. 40 
 
 Summer Sguasb bO, 40 New Lima Beans 60. 30 Hop Sprouts 50 
 
 Articbokes, Hollandaise 50. 25 Spmacb, Englisb Style 40 Spinacb witb Cream 30 
 Cauliflower. Hollandaise 40 Frencb String Beans 50 Flageolets 50 
 
 Carrots witb Cream 50 Baked Macaroji 30 Cepes. Bordelaise 75 
 
 Potatoes Baked 20 Boiled 15 Fried 20 Masbed 15 Saratoga 20 Saute 30 
 
 Hasbed and Brow^ned 30 Hasbed witb Cream 30 Lyonnaise 30 Souffle 40 
 Palace GrJl 40 Lorette 40 Macaire 35 O'Brien 30 
 Sweet 'Potatoes Baked 50 25 Fried 50 Soutbcm 60 Soufflee 60 
 
 Salads Crab 75 40 Lobster 75 Tomato 50, 30 Cucumber 50, 25 
 
 Palace GrUl 50 Alligator Pear 75. 40 Riverside 50 
 
 Waldorf 50 Cbicken 1.00 Lettuce 25 Romain 25 Escarole 25 
 
 Cbicory 25 Doucctte 25 Asparagus Tips 75 Frivole 60 Cress 25 
 Pastry Rice and Apple Pudding. Vanilla Sauce 25 Strawberry Sbort Cake 50 
 
 Peacb Fiambee 60 Neapolitan Charlotte 40 German Huckleberry Tart 20 
 
 Cberry Pie 15 Baba witb Rum 20 Orange Custard Pie 15 
 
 Rice Imoerataice 30 Port W^ine Jelly 20 Coocanut Cream Cake 25 
 
 Apple Pie 15 Cbarlotte Russe 30 Pumpkin Pie 15 Giaced Cbestnuts 30 
 
 Frencb Pastry 10 eacb Assorted Fancy Cakes 25 Fiesta Sugar Wafers 15 
 
 Sorbets Roman, Kirscb, Curasao. Mara«cbino. Lalla Rookb or Creme de Mentbe 30 
 Ice Cream Banana. Vanilla, Strawberry, Pistacbe. Coffee or Cbocolate 25 
 
 Crusbed Strawberric! 35 
 Water Ice Orange or Lemon 25 
 
 Fancij Ice Cream Bombe Sultana 40 Mexican Cup 40 Strawberry Surprise 2, 1.00 
 
 Strawberry Mes-Reves 60 Peacb Melba 60 Neapolitan 30 
 
 Nutmeg Alice 50 Biscuit Tortoni 30 MeriEi<ue Glacee 30 
 
 Nesselrode Pudding 35 Cafe Parfait 30 Bi.cuit Glace 25 Tutti Frutti 30 
 
 Fruits Plums 25 Oranges 25 Bananas 25 Grape Fruit 30 Apples 25 Pears 25 
 
 Cantaloup 40 Sliced Peacbes and Cream, for one 30 Seedless Grapes for one 25 
 
 Nutmeg Melon 35 Strawberries for one 40 
 
 Figs for one 40 Blackberries for one 40 AVatermelon 50 
 
 Cbeese Edelweisi 35 Brie 25 Camembert 25 Stilton 25 Sierra 25 Oregon Cream 25 
 
 Roquefort 25 Gruy^re 25 American 25 Neufcbatel 25 Pineapple 25 MaeLaren 35 
 
 Coffee, Tea Special Black Coffee, one cup 30; two cups 50 
 
 Demi Tasse 10 Turkisb Coffee 15 Fresb Buttermilk 10 
 
 Half portions served to one person only 
 DINNER CARD, THE P.^LACE, SAX KR A XCI^^CO. I'KI XTKD OX FOLDED CARD: IX FREXCH OX OXE PAGE, 
 IX ENGLISH O.X THE OTIH^K; TYPE FACE OF CARDS .'j.xlO I.XCIIES.
 
 48 THE PRACTICAL HOTEL STEWARD 
 
 [f^CeJ+^l R^oom Service LuHC^eOn 
 
 San Francisco, Monday August 15, 1910 
 Oyslers, elc California 40 Blue Points 40 Little Neck Clama 40 
 
 Cocktail Little-neck Clam 40 Oyster 40 Clam 40 Lobster 60 
 Soups Consomme with Quenelles de Brocket 70 Lamb, ^^incbester 70 
 
 Juliennt Cnirronnaac 45 Split Pea witb Croutons 45 Tomato, Cbantuly 60 
 
 Mock T.irtle. English Sf:le 45 Cbicken Essence in Cup 45 
 
 Petite Marmite 70 Consomme in Cup 35 
 
 Side Dishes Cornets of balmon. Gourmet 60 Olives 30 Celery 30 
 
 Fresh Astrakan Caviar 2,20, 1.10 Salami 40 Thon Marine in glass 85 
 
 Lyons Sausage 40 Radishes 20 Sardines 40 Kieler Sprotten 60 
 
 Fish Planked Tahoe Trout, Palace 1.40 Sand Dabs, Crenebloise 85 
 
 Pompano. Florida 1,10 Salmon. Duglere 85 Flounder, Cbauckat 85 
 
 Striped Bass. Beaufort 85 Finnan Haddie 85 Smelts with Riesling 85 
 
 Cracked Crab, Vincennette 90 Cold Salmon, High Life 70 
 
 Eggs Poached Eggs, Index 85 Shirred Eggs, Bercy 70 
 
 Entrees Aiguillettes of Fillet of Beef, with Fresh Mushrooms 1.40 
 
 Sweetbreads on Toast, Lorenzo 1.10 
 
 Lamb Chop?, Victor Hugo 1,10 
 
 Ported Dacklin^ with Peis, Bonne Femme 1.40 
 Ready Dishes Ham Knuckles with Brussels Sprouts 90 
 
 Min:ed Roast Beef, Creole 85 
 Keadu Knasis Ribs of Beef 70 Spring Lanib 85 Turkey I.IO Chicken half 1.10 
 Knasis to Order Royal Squab 1.10 Squab 85 Squab Chicken 1,40 
 
 Spring Chicken, Roast or Broiled 2.20, half 1,10 Rack of Lamb 1,70 
 
 Cold Roast Beef 75 Spring Lamb 85 Smoked Beef Tongua 70 
 
 Ham 70 Corned Bee.' 50 Assorted Cold Meats 85 Turkey 1.10 
 
 Pate de Foie Gras 1.10 Galantine of Capon 1,10 
 
 Viigmia Hani 1.40 Special Imported Hamburg Ham 1.40 
 
 ^)egetahlcs New Corn 60 Asparagus 85, 60 New Peas 70 
 
 Summer Squash 70 New String Beans 60 
 
 Lima Beans 60 Spinach, English Style 45; with Cream 35 Carrots and Cream 60 
 Fried Egg Plant 60,.'^5 Artichokes, Hollandaise 60,30 Cauliflower, Hollandaise 45 
 French Strinji R^ana 60 Cepes, Bordelaise 85 Flageolets 60 Baked Macaroni 35 
 
 T^olnlnes Baked 25 Boiled 20 Fried 25 Mashed 20 Saratoga 25 Saute 35 
 
 Hashed and Browned 35 Hashed with Cream 35 Lyonnaise 35 Souffle 45 
 
 Palace Grill 45 Lurette 45 Macaire 40 OBrien 35 
 
 5u;ee/ Polalaes Baked 60 Fried 60 Southern 70 Soufflee 70 
 
 Solnds Palace Grill 60 Riverside 60 Waldorf 60 Crab 85 
 
 Tomato 70 Alligator Pear 85 Lobster 85 Cucumber 60 
 
 Chicken 1 10 Lettuce 30 Roiuain 30 Escarole 30 Chicory 30 
 
 C fiery 60 Doucette 30 Asparagus Tips 85 Frivole 70 Cress 30 
 
 Pastry Strawberry Short Cake 60 Neapolitan Charlotte 45 Cherry Pie 20 
 
 German Huckleberry Tart 25 Baba with Rum 25 Rice Imperatrice 35 
 
 Apple Pie 20 Pumpkin Pie 20 Charlotte Russe 35 Glaced Chestnuts 35 
 
 French Pastry, each 15 Assorted Cakes 30 Fiesta Sugar ^Vafers 20 
 
 Sorbets Roman, Kirsch. Curasao. Maraschino. Lalla Rookh or Creme de Menthe 35 
 ^ Ice Cream Banana, Vanilla. Strawberry. Pistache. Coffee or Chocolate 30 
 
 Crushed Strawberries 40 
 
 Water Ice Orange or Lemon 30 
 
 Fancy Ice Cream Bomb Sultana 45 Mexican Cup 45 Nutmeg Alice 60 
 
 Strawberry Mes Reves 70 Peach Mclba70 Biscuit Tortoni 35 Meringue Glacee 35 
 Nesselrodt Pudding 40 Cafe Parfait 35 Biscuit Glace 30 Tutti Frutti 35 
 
 Frui/s Strawberries 45 Oranges 30 Bananas 30 Grape Fruit 35 Apples 30 Pears 30 
 Nutmeg. Melon 35 Raspberries 60 Figs 4.5 Seedless Grapes tor one 30 
 
 ^Vatermelon .55 Peaches and Cream for one 35 Plums 30 
 
 Cheese Edelweiss 40 Brie 30 Camembert 30 Sierra 30 Oregon Cream 30 
 
 American 30 Neufchatel 30 Pineapple 30 Roquefort 30 Gruyire 30 
 
 Coffee, TTea Special Black Coffee, one cup 35; t-wo cups 60 Demi Taiic 15 
 
 Turkish Coffee 20 Fresh Buttermilk 15 
 
 No single order less than 25 cents 
 ROOM SERVICE LUXCHEOX CARD. THE PALACE, SAX FRAXCISCO ; TYPE ."i.xlO IXCHES.
 
 THE PRACTICAL HOTEL STEWARD 49 
 
 Shell Oysters received daily from Jacob Okers Co., Sayville. Long Island 
 Bluepoints, 25 Oyster Cocktail. 25 Cape Cods, 30 Little Necks. 25 Cocktail, 25 
 
 Steamed in Shell. Maitre d' Hotel . . . .40 Fancy Pan Roast. Claypool ! 50 
 
 Roast in Shell, Chih Sauce 50 Broiled, Celery Sauce 50 Fried in Crumbs ! ! 40 
 
 Oysters, Casino, (baked with sweet peppers, chili sauce and piece of bacon) 60 
 
 Oysters en Brochette, (with bacon and mushrooms) . . .... ....... 50 
 
 Oysters a la Diable, (broiled on toast with butter, lemon juice and pepper) . . . ." 50 
 
 Creole Style, (rolled in flour, fried in butter, creole sauce) . . .... .... 50 
 
 Baked Oysters au Gratin. (cream sauce and Parmesan Cheese) 50 
 
 Baked Oysters, Italian Style, (with spaghetti, yolk of egg. bread crumbs, tomato sauce) . 50 
 
 Oysters, Louisiana Style, (scalloped, with okra, tomatoes and grated cheese) 40 
 
 Curry of Oysters. East Indian Style, (chafing dish) . . ... L25 
 
 Oysters a la Poulette. (stewed in cream and white wine, chafing dish) L25 
 
 drab Jf[af^c9 
 
 Crabs and Crabmeat received daily from S. S. Coston. Crisfield, Maryland 
 Crab Cocktail 40 Crab Flakes, Maryland .... 1.50 
 
 Deviled in Shell, each ... 35 Crab Meat Pattie. each 40 
 
 Baked in Shell. Mornay, each 35 Crab Flakes, Newburg . . .... 1.50 
 
 Crab Flakes Saute. Meuniere. (fried in nut brown butter, parsley and lemon juice) . . . 50 
 Crab Flakes. Creole, (with okra. tomatoes, s^veet peppers, diced ham, white wine) chfg d. 1.50 
 
 Xpb9tcr9 
 
 Lobsters received daily from Thorndike & Hix. Rockjand, Maine 
 Broiled Live Lobster 1 00 Lobster Cutlets, Claypool Style ... 60 
 
 Steamed Lobster with Drawn Butter LOO Baked Lobster in Shell . . 60-1.00 
 
 Lobster Cocktail 50 Lobster Newburg L50 
 
 Broiled Deviled Lobster 1.00 Lobster Bordelaise L50 
 
 Stuffed Lobster . 602i-.pp,', Curried Lobster a 1' Indienne L50 
 
 Baked Lobster, Casino, (baked in shell, sauce of chopped bacon, green peppers and chili 
 
 sauce) 75-1.25 
 
 Lobster American, (saute in shell with burned brandy and fancy cut vegetables) .... 1 50 
 Claypool Special Combination Chafing Dish, (scallops, oysters, lobster, crab meat and 
 
 shrimps, Newburg sauce) .... 2 00 
 
 Scallops 
 
 Scallops received daily from Penobscot Fish Co.. Rockland. Maine 
 
 Fried Scallops, Remoulade Sauce . . 40-75 Scallops Newburg 1.25 
 
 Scallops Saute, Brown Butter 40-75 Scallops en Brochette 50 
 
 Scallops Creole, (with green peppers, mush-rooms, tomatoes and onions, chafing dish) . 1,25 
 
 Scallops Saute, Vin Blanc, (with white wine and mushrooms, chafing dish) 1.25 
 
 Fried Scallops, Maryland, (with sweet corn and rasher of bacon) 50 
 
 Scallops en Coquille, Mornay, (in shell, with cheese and cream sauce) 50 
 
 Shrimps 
 
 Shrimps Saute, Creole, (with mushrooms, green pepjjers, olives, onions and tomatoes and 
 
 timbal of rice) 1.25 
 
 Shrimps Saute, Mexicaine. (with olives, chili peppers, tabasco and rice) . . ...... 1.25 
 
 Shrimps a la Roulette, (stewed in cream and white wine) . . . 1.25 
 
 Shrimps Saute a 1' Americaine. (saute with burned brandy, vegetables, etc.) . .. 1.50 
 
 Shrimp Pattie, Claypool, each ... 40 
 
 jfroG %cQe 
 
 Fried Baby Frogs, Tartar Sauce 50-90 Frog Meat Saute, Poulette, (chafing dish) 1.50 
 
 Fried Jumbo Frogs.Remoulade Sauce, 60- 1.00 Frog Meat, Newburg, (chafing dish) . . 1.50 
 
 Frog Meat, Club Style, (in chafing dish with mushrooms) .... 1.50 
 
 Frog Meat, Louisianaise, {with okra, tomatoes and mushrooms), chafing dish ..... 1.50 
 
 Cerrapin 
 
 Terrapin Maryland, (in chafing dish) 1.75 Terrapin a la Creme. (chafing dish) 1j75 
 
 Terrapin Saute au Champagne, chfg d. 1.75 Terrapin Pattie, each 5C" 
 
 SHELLFISH MFNT, THK CLAYPOOL. TXDJANAPOLIS. DESIGXKD TO BOOST SALES OF MOLLUSCS AND 
 CRUSTACEAN'S: THE CARD WITH BORDER ILLUSTRATION'S DONE IN COLORS FROM LIFE.
 
 50 
 
 THK I'HACTICAL HOTEL STKWARD 
 
 General JSill of jfare 
 
 CLAMS— Stuffad, Nantal** 60 
 
 Mitiourl Ham 60 Waatphalla Ham 76 
 
 LIMIa Naoka (half doz.) 26 Little Necks Cocktail 30 
 1ReUSbe8-Per Person 
 Malossol Caviar 76 Antlpaato Lucullus 60 CarclofinI In ell 30 
 
 Celery 30 
 
 Olives 20 
 
 Radishes 20 
 
 Caviar 60 
 
 Anchovies 40 
 
 Pin Money Pickles 25 
 
 Melon Mangoes 25 
 
 Dill Pickles 15 
 
 Bengal Chutney 20 
 
 English Wjinuts 25 
 
 Canape pate de foie gras 60 
 
 Canai'e Russe 30 
 
 Canape Lorenzo 40 
 
 Broiled Sardines on Toast 50 
 
 Bismark Herring 40 
 
 Maatjes Herring 30 
 
 India Chutney 20 
 
 Sardellen 40 
 
 Cervalat Sausage 35 
 
 Salted Almonds 30 
 
 Chow-Chow 25 
 
 Artichokes in oil 30 
 
 Salami Sausage 35 
 
 Mock Turtle au Madere 20 
 
 Consomme Natural 20 
 
 Royal 25 
 
 Colbert 30 
 
 Vermicelli 20 
 
 ' ■ Julienne 20 
 
 Spanish Mackerel , broiled SO 
 
 Fried Halibut Steak 50 
 
 Bluetish, broiled SO 
 
 Whitetish, broiled 60 
 
 Whitetish, planked 75 
 
 Lobster, broiled, Chili sauce half 75 
 
 deviled, a la Jefterson " 75 
 
 cold •• 75 
 
 " a la Newburg 125 
 
 Small Steak (or one 90 
 
 with onions " 1 10 
 
 " " " mushrooms " 1 10 
 
 Creole " 1 10 
 
 Burdelnise " 1 10 
 
 Sirloin " for two 2 00 
 
 " " with onions " 2 50 
 
 " with mushrooms " 2 50 
 
 " Creole " 2 50 
 
 Bordelaise " 2 50 
 
 " " casserole " 2 50 
 
 " Stanley " 2 50 
 
 Small Tenderloin Steak (or one 90 
 
 " " with onions. .. " 1 10 
 
 ■' truffles... •' 1 25 
 
 " " " mushrooms " 1 10 
 
 " " " Bearnaise " 1 10 
 
 Soups— Per Person 
 
 Chicken Broth in cup 20 
 
 '• with Rice 25 
 
 Strained Gumbo en tasse (hot or cold) 2S 
 
 Green Sea Turtle a I'Anglaise 40 
 
 Clear Green Turtle, Victoria 40 
 
 Puree of Tomatoes 20 
 
 Jlab-Per Person 
 
 Salmon Steak, broiled 60 
 
 Salmon, Hollandaise 60 
 
 Salt Mackerel, broiled or boiled 50 
 
 Black Bass, broiled 60 
 
 Filet of Black Bass, Meuniere 75 
 
 Pompano, broiled 60 
 
 Sbell JftBb-Per Person 
 
 Lobster a I'Americaine 1 SO 
 
 Bordelaise 1 25 
 
 Fresh deviled Crab meat (2) in shell 
 
 Fresh Crab Flakes, Maryland, in chating dish 
 
 Steatss 
 
 Small Tenderloin, Bordelaise for one 1 10 
 
 Tenderloin for two 1 50 
 
 casserole " 2 00 
 
 Bordelaise "' 2 00 
 
 " mushrooms " 2 00 
 
 Extra Sirloin 3 00 
 
 " " Bordelaise 3 75 
 
 •' with Marrow 3 75 
 
 " " Bearnaise 3 75 
 
 " " with mushrooms 3 75 
 
 vJlub " Service for four 4 00 
 
 " " Creole 4 75 
 
 " Bordelaise 4 75 
 
 " Bearnaise 4 75 
 
 " Forestiere 4 75 
 
 " " Service for six 5 00 
 
 " Creole 6 00 
 
 " " Bearnaise 6 (X) 
 
 GbOpS an& CUtletS-Per Person 
 
 Onion Soup au gratin (20 min.) 40 
 
 Clam Broth (hot or cold) 35 
 
 Potage Mongol 20 
 
 Chicken Okra, Creole 20 
 
 Bouillon In cup 20 
 
 Tomato Bouillon, per cup 20 
 
 Frog Legs , fried , tartare 
 
 Frog Legs, poulette, chating dish 
 
 Crapple . Meuniere 50 
 
 Brook Trout au bleu. Hollandaise 
 
 Brook Trout, Meuniere 
 
 Crab Flakes and fresh Mushrooms in chahng 
 
 dish 1 00 
 
 Crab Meat au gratin 60 
 
 Club Sirloin with mushrooms 6 CO 
 
 Bordelaise 6 00 
 
 " " Cepes 6 00 
 
 Vale Steak (service for six) 5 00 
 
 " " Bearnaise 6 00 
 
 " " Bordelaise 6 00 
 
 Porterhouse 2 00 
 
 Extra Porterhouse 3 50 
 
 Tenderloin . Chateaubriant 3 00 
 
 Filet Mignon, saute 75 
 
 " " " Bearnaise 90 
 
 " " " Bordelaise 90 
 
 " " ■ ■ Forestiere 90 
 
 •' Stanley 90 
 
 Salisbury 1 00 
 
 ' " with onions 1 00 
 
 Beefsteak, tartare 1 25 
 
 Hamburger Steak, plain I 00 
 
 Mixed Grill 75 
 
 English Mutton Chop (1) 75 
 
 Mutton Chops (2) 60 
 
 Lamb Chops (2) 60 
 
 Lamb Chops saute aux petitspois.75 
 
 Veal Cutlet (1) 50 
 
 Veal Chop, plain or breaded 60 
 
 Veal Chop, tomato sauce 75 
 
 Calf Sweetbreads, broiled 75 
 
 Paprika Schnitzel 60 
 
 Wiener Schnitzel 60 
 
 Holstcm Schnitzel 65 
 
 Pork Chops, plain or breaded (2) . .60 
 
 " •' Charcutiere (2) 75 
 
 " Tenderloin, broiled or fried (1) 60 
 " " piquante (1) 75 
 
 Fried Chicken, savory (20 m) half 90 
 
 Fried Spring Chicken, Maryland (20 m) half. . . 'JO 
 
 Fried Chicken, country style (half) 90 
 
 Spring Chicken saute, Creole 90 
 
 " Marengo 90 
 
 Minced " in cream 60 
 
 " with poach egg 75 
 
 Chicken Croquettes a la creme (2) 50 
 
 " " with green peas (2) 60 
 
 Broiled Ham 40 
 
 Breakfast Bacon 40 
 
 Fried Ham and 2 Eggs, country style SO 
 
 Fried Bacon " " " 50 
 
 Honeycomb Tripe 40 
 
 Entrees -Per Person 
 
 Emincee o( Chicken, Portugaise 60 
 
 Spring Chicken curried, au riz (20 min) hal(. . 1 00 
 
 Chicken a la King ., 1 00 
 
 " Liver en brochette 60 
 
 Turkey Hash a la creme 60 
 
 Fresh Mushrooms saute au Madere 75 
 
 " " sous cloche 75 
 
 Broiled Fresh Mushrooms 75 
 
 Sweetbread larded SO 
 
 /DISCCUaneOUS— Per Person 
 
 Fresh Tripe saute, Creole SO 
 
 Lamb Kidneys (3) SO 
 
 Broiled Veal Kidney (1) SO 
 
 ■■ Call Liver and bacon SO 
 
 Baked Pork and Beans 40 
 
 Cal( Sweetbreads a I ' Eugenic 1 00 
 
 " " Maryland, in chahng dish.. 1 00 
 " " saute with asparagus tips . 90 
 " " larded, with fresh mush- 
 rooms 1 00 
 
 Corned Beef Hash, browned 40 
 
 " " poached egg 50 
 
 Veal Kidney saute aux hnes herbes (1) 50 
 
 with mushrooms 60 
 
 Fresh Pigfeet 40 
 
 Calfhead Vinaigrette 50 
 
 Scotch Woodcock 60 
 
 Welsh Rarebit 45 
 
 Golden Buck 50 
 
 Articles not priced will not be served 
 
 FROM i:CTEL JEFFERSON, ST. I.OUIS. (FOLIO CARD MEASURES lSxl3 INCHES.)
 
 STAie (»CR.".^.M SCHOOL 
 MANUAL ARTS AND H>MF tCT-s 
 THE PRACTICAL HOTEL STEWARD SANTA BARBARA, GALtfOH^gl 
 
 Boiled (2) 25 
 
 Fried (2) 30 
 
 Fried au beurre noir (2) 35 
 
 Fried with marrow 50 
 
 Poached (2) 30 
 
 " on anchovy Toast (2) SO 
 
 Shirred, plain (2) 30 
 
 Special Barcefone 50 
 
 Broiled Chicken (half) 75 
 
 Chicken en casserole 2 00 
 
 String Beans 25 
 
 Stewed Tomatoes 25 
 
 Sugar Corn 25 
 
 French Peas 40 
 
 French String Beans 35 
 
 German Asparagus 1 (10 
 
 Flageolets 35 
 
 Brussels Sprouts 30 
 
 Broiled Spanish Onions 30 
 
 Domestic Asparagus 75 
 
 Baked Potatoes 15 
 
 French Fried 20 
 
 Lyonnaise 25 
 
 Hashed in cream 25 
 
 Gaufrette 40 
 
 Spring Lamb 60 
 
 Roast Beef 60 
 
 Lamb Tongue 50 
 
 Tongue 50 
 
 Chicken , sliced 25 
 
 Club 35 
 
 Toasted Sardines 30 
 
 Eggs 30 
 
 Tomato 40 
 
 Watercress 
 
 Tomato, frozen ( 1 ) 35 
 
 Chicken 60 
 
 Combination 45 
 
 Macedoine 50 
 
 Domestic Asparagus, vinaigrette 75 
 
 Waldorf 50 
 
 Meringue Chantilly 20 
 
 Lady Fingers 25 
 
 Macaroons 25 
 
 Assorted Cakes 25 
 
 Pie. per cut 15 
 
 aoS^T^ 
 
 £006 ant) Omelettes. -Per person 
 
 Belle Helene 50 
 
 Omer Pacha 50 
 
 Perigourdine 50 
 
 Scrambled, plain 35 
 
 ' ' with ham or bacon 50 
 
 chipped beef 50 
 
 with tomatoes 50 
 
 with asparagus tips 50 
 
 Omelette, plain 35 
 
 with Tomatoes 50 
 
 " " Bacon jo 
 
 " Ham so 
 
 " Cheese 50 
 
 " Chicken Livers SO 
 
 " " Onions so 
 
 Spanish Omelette 50 
 
 (3ame anb pouirrr 
 
 Philadelphia Squab 75 
 
 S.iuab Chicken 1 25 
 
 IDCfletablCS-Per Pers)n 
 
 Boiled Onions a la creme. . , 
 
 Green Peas 25 
 
 Lima Beans 25 
 
 Succotash 25 
 
 Corn Fritters 40 
 
 Corn au gratin 30 
 
 Asparagus Tips 60 
 
 Stuffed Tomato 40 
 
 Stuffed Gieen Peppers 40 
 
 French A^ushrooms au Madere 5u 
 
 Potatoes 
 
 Saute 20 
 
 Parisienne 25 
 
 Au Gratin 25 
 
 Pomme Rissolee '. 25 
 
 Hashed Brown 20 
 
 COl&— Per Person 
 
 Tlion Marine 40 
 
 Turkey, sliced 60 
 
 Corned Beef 40 
 
 Sardines, per box 40 
 
 San&wfcbes 
 
 Turkey 25 
 
 Ham 20 
 
 Toasted Caviar 30 
 
 Sardellen 30 
 
 Sala&8 — Per Person 
 
 German Asparagus, vinaigrette 1 00 
 
 Lettuce 40 
 
 Tomato en surprise ( 1 ) 40 
 
 Celery 30 
 
 Russe 60 
 
 Lobster 60 
 
 Shrimp 
 
 pasitg an& Sweet Entremets 
 
 Jelly du jour 20 
 
 Charlotte Russe 20 
 
 Cold Rice Pudding 15 
 
 German Pancake 50 
 
 Omelette with Jelly 50 
 
 Roast Chicken, whole to order 1 JO 
 
 Cauliflower. 41) 
 
 liroiled Tomatoes 40 
 
 Cepes, Bordetaise 50 
 
 Fried Eggplant 30 
 
 Boiled Rice 3 la creme 25 
 
 Spinach with egg js 
 
 Spaghetti au gratin 40 
 
 llallenne 50 
 
 " Milanaisc SO 
 
 Macaroni au gratin 40 
 
 Saratoga Chips ..,.20 
 
 Potatoes maitre d'hotel 25 
 
 Potatoes O Brien 30 
 
 Julienne 25 
 
 Sweetpotatoes grilled 30 
 
 Roast Chicken, half 75 
 
 Ham so 
 
 Pate de Foie Gras i 00 
 
 Kalter-Aufschnitt 75 
 
 Roast Beef 30 
 
 Tongue _ 20 
 
 Swiss Cheese 20 
 
 Pate de Foie Gras 60 
 
 Cucumber 35 
 
 Tomato, princesse (1) 40 
 
 Fresh Artichoke 
 
 Jefferson Nut Salad 40 
 
 GrapS Fruit 
 
 Asparagus Tips vinaigrette 60 
 
 Lettuce and Tomato 4S 
 
 Romame , . .40' 
 
 Omelette au Kirsch 60 
 
 Celestine 75 
 
 Robespierre 60 
 
 Soufflce 1 00 
 
 Isabelle 75 
 
 Ice Cream. Sherbets, ITanc? Bee Cream anB pimcbes-Per person 
 
 Vanilla (French) 25 
 
 Chocolate 25 
 
 Strawberry 25 
 
 Pistachio 25 
 
 Coffee 25 
 
 Preserved^Strawberries 25 
 
 " Peaches 20 
 
 Mirabelles 25 
 
 " Melange 25 
 
 Tutti Frutti 30 
 
 Lemon Sherbet 20 
 
 Raspberry She.bet 20 
 
 Meringue Glac6e 35 
 
 Nesselrode Pudding 35 
 
 Peach Melba 50 
 
 Baked Alaska 1 00 
 
 Parfait (all kinds) 30 
 
 Coupe Jefferson 50 
 
 Cuow St. Jacques 50 
 
 IfrUltS-Per Person 
 
 Preserved Raspberries 20 
 
 Cherries 20 
 
 Pears 20 
 
 Apricots 20 
 
 Jelly— Orange Marmelade 20 
 
 " — Bar-le-Duc ..50 
 
 ■ — Guava 25 
 
 Brandied Poaches 35 
 
 Biscuit Tortoni .30 
 
 Punch Benedictine .30 
 
 " Apricotine 30 
 
 " aii Kirsch 30 
 
 " Romaine.. 30 
 
 Brandied Pears 20 
 
 Imp. German Strawberries 45 
 
 Cherries 40 
 
 CbeeSC- Per person 
 
 Provolo 30 .Brie 20 Edam 20 Toasted Roquefort 30 
 
 Philadelphia Cream 20 Gorgonzola 20 Gruyere 20 Neufchatel 20 
 
 Roquefort 20 Cottage 20 Camembert 20 Young America 20 
 
 Pol CiKee (2) 25; (3) 35, Coffee Cup Pot 15 Cocol 25 Chocolate 26 Tea per Pol 25 Hoi Mim per Pot 15 FerMn-Lac 10 Cream per (lass ii 
 Special Coffe*. par pot (I cup) Z.?— addlliorinl cup 25 Ku»»lun Caravan Tea. per pot ^O 
 
 A charge of 10 cenis lor rolls or btcaO »here no meal or eggs are serieO. 
 In adcilional charge of 10 cenis lor all principal ni&hes. Fiie cents lor all minor Olslics wlieo serieO In room:. Au(<. 10 
 
 CONTINUATION OF GENERAL BILL 0¥ FARE. HOTEL .JEFFER5;0N, ST. LOUIS.
 
 52 
 
 THE PRACTICAL IIOTKL STEWARD 
 
 R reakfas T *"' '" 
 
 FRUIT— (per person) 
 
 Waiermelon, slice. .25 New Peart 25 New Plums. .25 New Peaches with Cream. .30 Sliced Pineapple. .25 
 
 New Canlaloupe, half. .25-40 New Baked Apple with cream 25 Grape Fruit (half) . .20 
 
 Orange (1) 10 Orange Juice 25 Grape Fruit Juice SO 
 
 Orange Grape-Fruit Style 20 Sliced Oranges (1) 20 Sliced Bananas and Cream 25 
 
 Preserved 
 
 Wild Plum Jelly 25 Melange 25 Strawberries ... 20 Raspberries ... 20 
 
 Orange Marmalade 20 Cherries 20 Preserved Figs J5 
 
 Brandy Peaches 35 Pears 20 
 
 Peaches. ..20 Stewed Prunes.. .25 Apple Butter. . .25 
 
 Jam8--Gooseberry..20 Greengage. .20 Raspberry. .20 
 
 DAIRY DISBES— (per person) 
 
 Cornbread 10 Corn Muffins 10 Shredded Wheat Biscuit 2i- 
 
 Assortsd Rolls 10 Mapl-Flake 25 
 
 Fried Hominy 25 Puffed Rice ,25 
 
 Comb Honey 25 Toasted Com Flakes 25 
 
 Grape Nuts 25 Pettijohn Breakfast Food 25 
 
 Post Toasties 25 New Puffed Wheat 25 
 
 Ralston Wheat Food 25 
 
 Oatmeal 25 Gluten Bread 10 
 
 Fried Mush 25 Indian Mush 25 
 
 Griddle Cakes 20 
 
 JefiEerson Waffles 25 
 
 Cracked Wheat 25 
 
 Rice Biscuit with Cream 25 
 
 Toast— Dry.... 10 
 
 Buttered .... 15 Milk.... 20 Dipped.... 20 
 
 EGGS— (per person) 
 Missouri or Virginia Ham and Eggs 75 
 
 CrMMD. 
 
 .30 
 
 Boiled (2) 25 Shirred (2) 30 Poached (2) 30 
 
 Fried (2) 30 au Beurre Noir (2) 35 Ham or Bacon with Eggs (2) 50 
 
 Scrambled 
 
 Plain 35 Duvi vier 50 with Ham or Bacon 50 
 
 Scrambled with Smoked Beef SO with Kippered Herring 60 with Calf Brains SO 
 
 Fancy E^^s (2) 
 
 Coquelicot 50 Perigourdine 50 
 
 Omelette 
 
 Asparagus Tips 50 Spanish 50 
 
 Chicken Livers 50 Chives 50 
 
 Fresh Mushrooms 60 Cheese 50 
 
 FISH— (per person) 
 
 Black Bass 60 Whitefish 50 Crappit 50 Pompano 60 
 
 Kippered Herring.... 40 Bluefish 50 Halibut Steak SO Smelts 50 
 
 Finnan Haddie SO Yarmouth Bloaters... SO Kieler Sprotten 40 Mackerel Roe 40 
 
 Salted Codfish in Cream or Cakes.. 50 Boiled or Broiled Salt Mackerel (half).. 50 
 
 MISCELLANEOUS (per person) 
 
 Mornay 50 
 
 Plain 35 
 
 Kidney SO 
 
 Jelly, 50 
 
 Bohemienne SO 
 
 Tomatoes SO 
 
 Mushrooms 50 
 
 Bread 50 
 
 Pork Tenderloin 50 
 
 English Mutton Chop (1) 75 
 
 Mutton Chops (2) 60 
 
 Lamb Chops (2) 60 
 
 Liver and Bacon SO 
 
 Veal Chop (1) 50 
 
 Pork Chops (2) SO 
 
 Broiled or Fried Ham 40 
 
 Bacon 40 
 
 Veal Cutlet Breaded, Tomato 
 
 Sauce (1) 50 
 
 Fried Calf Brains Beurre Noir.. SO 
 
 Rump Steak 60 
 
 Small Steak 90 
 
 Sirloin Steak 2.00 
 
 Hamburger Steak 75 
 
 Small Tenderloin Steak 90 
 
 POTATOES 
 
 Baked 15 Saute 20 Julienne 
 
 French Fried 20 Lyonnaise 25 Saratoga Chips. 
 
 Fried Sweetpotatoes 30 Gernian Fried 25 
 
 BEVERAGES— 
 
 Honeycomb Tripe 40 
 
 Virginia Ham 50 
 
 Smoked Beef in Cream SO 
 
 Corned Beef Hash 40 
 
 " Poached Egg 50 
 
 Lamb Hash Green Peppers 60 
 
 Chicken Hash Green Peppers.. 60 
 Fresh Pig Feet 40 
 
 20 au gratin 25 
 
 ...20 Hashed Brown 20 
 
 Hashed in Cream 25 
 
 Pot Coffee (1 cup) li 
 
 ■• " (2 " ) 25 
 
 " " (3 " ) 35 
 
 Tea per Pot 25 
 
 Postum Cereal 35 
 
 Small Pot Chocolate or Cocoa 25 
 
 Russian Caravan Tea, per pot ...40 
 
 Walker Gordon Buttermilk 10 
 
 Fer-Mii-L^ac Milk ID 
 
 7x11 INCHES 
 
 Pint Bottle of Milk 10 
 
 Hot Milk Per Pot 15 
 
 Horlick's Malted Milk 15 
 
 Certified Milk (I bottle) 15 
 
 FROM THE JEFFERSON, ST. LOUIS:
 
 THE PRACTICAL HOTEL STEWAKD 53 
 
 DinMcr Sh Louis, Mo. April 25, 1912 
 
 Oysters and Clams 
 
 Oyster Stew 35, wUli Crea»Yi HO, Fried (6) UO Blue Points 25, Cocktail 30 
 
 Cajpc Cods 35 RocUawoys 35 
 
 Little Necks, kaH doz. 25 Cocktail 30 Stuffed Nantalse 50 
 
 Relishes 
 
 Westjpkalia Hawi 75 Malossol Caviar 75 Dellcatcssc Herring 30 Antlpasto Lucullus 50 
 
 Soups 
 
 Fish 
 
 ConsomvYic Xavler 20 Potage Parmentlcr 20 
 
 Cklckcn Okra 20 Green Turtle HO Split Peas 20 Essence of Cklckcn 25 Tomato 20 
 
 Fried Smelts a rkotelicrc 60 Broiled Skad wltk Roc maltrc d'kotel 60 
 
 TO ORDER— Fried Scallops Tartare 60 Fresk Crab Meat Newburg 75 
 
 Softskell Crabs (2) 60 Fried Frog Legs Ravlgotc 1.00 
 Plats du Jour — Ready Dishes 
 
 Coeur dc filet dc Bocuf, Trianon 75 Sweetbread braiscr Lucullus 80 
 
 Rooster Fries saute fines kerbcs (10 m) 80 Ckicken saute Forestlere 80 
 
 Engllsk Mutton Ckop, Jockey Club (15 m) 75 Rlzotto Plemontals HO 
 
 Roasts Prime Ribs of Beef au jus 60, Extra cut 1.00 Stuffed Capon, ckcstnut dressing 65 
 TO ORDER— Fried Ckicken Soutkern style (kalf) 75 Cornbrcad in 10 mm. 10 
 
 Broiled-— Ckicken (kalf) 75 Guinea Hen (kalf) 75 Homer Squab 75 
 
 Fresk Muskrooms 75 Squab Ckicken 1.25 
 
 Vegetables 
 
 Cauliflower 30 Broiled Spanlsk Onions 30 Splnack 25 
 
 California Asparagus 75 Wild Rice 25 Green Peas 25 Louisiana Sweetpotatoes 30 
 
 New Peas HO New String Beans 30 New Buttered Beets 25 
 
 California Artlckoke HO New Asparagus,. Hollandalsc sauce 50 
 
 POTATOES— Au Gratln 20 New 20 In Cream 2& Masked 15 Baked 15 
 
 Boiled 15 Hasked In Cream 20 Baked Swcetpoiatoes 25 Candied Yams 30 
 
 Salads 
 
 Watercress 30 Romalne 35 Frozen Tomato 35 Dandelion 30 Field Lettuce 30 
 
 Cucumbers 35 Combination HO Tomato HO Lettuce and Grapefruit 50 Lettuce 35 
 Oesserts 
 
 PIES— Apple 15 Lemon Custard 15 Boston Cream 15 Hot Mince 15 
 
 Butterbread Pudding, brandy sauce 15 Oldfasklon Strawberry Skortcake 30 
 
 German Huckleberry Cake, wkippcd cream 15 
 
 Peack Tart 15 Ckampagnc Jelly 20 Ckocolate Eclairs 15 
 
 Cold Rice Pudding 15 Cold Cup Custard 15 Ckarlottc Russc 15 
 
 Ice Creams 
 
 Mixed 30 Vanilla 25 Ckocolate 25 Coffee 25 Plstacklo 25 Strawberry 25 
 
 Ncsselrode Pudding 35 Coupe St. Jacques 50 Parfalt aux Marrons 30 
 
 Cafe Parfalt 30 Meringue Glacce 35 Peack Mclba 50 Punck Benedictine 30 
 
 Frozen Tom-and-Jerry 30 Skerbets— Lemon 20 Raspberry 20 
 
 Fruit Fresk Pineapple 25 New Strawberries wltk cream HO Apples 15 
 
 Cheese 
 
 Ncufckatcl 20 Port du Salut 20 Roquefort 20 Brlc 20 Provolo 30 Cream 20 
 
 Engllsk Stilton 30 Gorgonzola 20 Imp. Cklffemann Camembert 20 
 
 Sassafras, glass 10 Russian Caravan Tea, per pot HO 
 
 Coffee or Tea per pot 25 Special Coffee per pot, 1 cup 25; additional cup 25 
 
 DcmlTassel5 Sweet Milk 10 Fer-Mll-Lac 10 Buttermilk 10 
 
 UINXEK CARD. TIIK .JEFFERSON. ST. LOUIS.
 
 54 
 
 THE PRACTICAL HOTKL STEWARD 
 
 SAIURUAY, AUGUST 26. 1905 
 
 Cocktail 30 
 
 tjlams anO iSpaters 
 
 Shinnecock Bay Clams 25 Oak Islands 25 
 
 Soups 
 
 Consomme Vermicelli 30 20 Soupe Flamande 30 20 
 
 Hot or cold Chicken Consomme or Gumbo, cup 25 Hot or cold Clam Broth, cup 25 
 
 dolO 
 
 Breast of Veal, Jardiniere 40 
 Tripe Salad, Creole 40 Crabmeat, ravigote 40 
 
 ffldb 
 
 READY DISHES 
 
 Broiled Fresh Mackerel, mustard sauce. Julienne potatoes 40 
 
 3olnt0. etc. 
 
 Roast Rib of T'rime Beef au cresson 75 40 
 "Braised Ox-tail, Bouqaetiere 40 
 
 Carry of Chicken •with rice 45 
 
 Lamb Hash ivith green peppers 40 
 Ham =u)ith spinach 40 
 
 Eggs, Fontainebleau 40 
 Iffefletrtblcii 
 
 New Beets sauted au beurre 20 Ne'k> Succotash 20 
 
 Portions of Kish, Entrees. Joints, etc.. are niteuded for one person only and the price of a 
 portion will be added to bill for each additional person 
 
 SrtlaC>0 
 
 Oriental 80 Alligator Pear 5c Asparagus Tip 40 Grape Fruit 50 
 
 Potato 20 Cold Slaw 15 Tomato 50 30 Lettuce 50 30 Cucumber 50 30 
 
 Romaine 50 30 Moderne 40 ChifFonnade 50 Jardiniere 40 
 
 Lettuce and Tomato 50 30 a I'Astor 40 Tomatoes stuffed with cucumbers 50 
 
 Celery 50 30 Lobster i 00 60 Chicken i 00 60 Crab i 00 60 
 
 Chicory 50 30 
 
 Escarole 50 30 
 
 (Coldl—Tlam Tie 15 
 'Brioche Parisienne 15 
 Rice Pudding 15 
 
 Salade de Bceuf, Parisienne 50 
 Mayonnaise 10 cents extra 
 E)e!?6ert 
 
 ( Hot) — Steamed Fig Pudding, apricot sauce 15 
 Almond Jalousie 15 Caramel Custard 15 
 
 Orange Custard Pie 15 Peach Shortcake 35 
 
 Apple, Teach, Pineapple or Tear Tartlets 15 
 
 Chocolate, Uanilla or Coffee Eclairs 15 
 
 Hot-housj Cantaloupe 75 40 Charlotte Russe 25 Assorted Cakes 20 
 
 Cantaloupe 50 30 Peach Melba 40 
 
 Ice Cream 
 
 Vanilla, Chocolate, Strawberry, Pistache or Fresh Peach 25 
 
 Cafe or Chocolate Parfait 30 Mixed 30 Biscuit Tortoni 30 
 
 Iceil Asparagus on toast, sauce chartreuse 35 Biscuit GIac€ 30 
 
 Tutti Frutti 30 Charlotte Glacce 30 Biscuit Astor 35 
 
 Meringue Glacee 30 Coupe St. Jacques 40 
 
 Plomblere Astor 6U 
 
 Sorbeta 
 
 Roman, Siberian, Cardinal, Lalla Rookh 30 Yvette 30 
 
 Lemon, Orange, Strawberry or Raspberry 25 
 
 Cbeeee 
 
 Port du Salut 25 15 
 
 Kdam 25 15 
 American 15 
 
 Stilton 30 
 
 Gorgonzola 25 15 Gruyere 25 15 
 
 Cameinbert 25 15 Roquefort 25 15 
 
 Philadelphia Cream 25 NeuchStel 25 15 
 
 Gervais 20 with Bar-le-Duc jelly 50 
 
 ijottee 
 
 Demi-Tasse 10 Turkish Coffee 20 
 
 Iced Tea 1 5 
 
 Special 25 A I'Astor 30 
 
 Iced Coffee 15 
 
 HOTEL 
 ASTOR 
 
 <^J^ 
 
 Electri: Cabs at a charge of 50 cents f 5 any Theatre between 30tb 
 anj 59tb Streets, are in readiness at the 43th Street Entrance 
 
 FROM HOTEL ASTOR, NEW YORK.
 
 THE PRACTICAL HOTEL STEWAED 
 
 55 
 
 ©yfttctr© anb ©lame 
 
 Oak Islands 25 
 
 Shinnecock Bay Clams 25 
 
 Cocktail 30 
 
 ^ot 
 
 Sweetbread a la Maryland with fresh mushrooms i 50 
 Jumbo Squab a retouflfe i 25 Poussin en cocotte i 25 
 
 Soft Shell Crabs (each) 30 
 Lobster Cutlets, Victoria 75 
 Canape, Marie Antoinette 60 
 Lobster a la Newburg i 25 
 Lobster, stuffed, each 40 
 Scotch Woodcock 50 
 Welsh Rarebit 35 
 Yorkshire Buck 50 
 Stewed Tripe, Creole 50 
 Deviled Crabs, each 40 
 Grilled Bones 50 
 
 Stuffed Clams, Florentine 60 
 
 Crab Flakes a PAstor i 25 
 
 Lobster, Bordelaise i 50 
 
 Lobster, broiled i 00 deviled i 15 
 
 Lobster en brochette i 25 
 
 Grilled Sardines 50 
 
 Golden Buck 45 
 
 Pig's Feet, broiled 40 
 
 Canape, Lorenzo 60 
 
 Deviled Lamb Kidneys 50 
 
 Deviled Bones 60 
 
 Colb 
 
 Long Island Rarebit 45 
 
 Crayfish Salad 1 00 
 
 Crab farci, ravigotte 40 Boned Capon, truffe i 00 60 
 
 Beefsteak, tartare 70 
 Club Sandwich 35 
 Sandwich Regalia 30 
 Lobster Salad i 00 60 
 Chiffonnade Salad 50 
 
 Asparagus, vinaigrette 60 
 
 Filet of Smoked Herring 40 
 
 Sardine Sandwich 30 
 
 Crab Salad i 00 60 
 
 Chicken Salad i 00 60 
 
 Caviar Sandwich 30 
 
 French Artichoke 50 
 
 Caf4 Parfait 30 Biscuit Astor 35 
 
 Coupe St. Jacques 40 
 
 Biscuit Tortoni 30 
 Nesselrode 30 
 
 Denii-Tasse 10 
 
 Cafe Turc 20 
 Caf6 Astor 30 
 
 Cafe Special 25 
 
 SUPPER SPECIALTIES, HOTEL ASTOR, NEW YORK.
 
 56 
 
 TIIK rKACTKAI. IIUTKL STKWAKD 
 
 j£»M:ppcr 
 
 filuepoints 35 
 
 Lynnhavens 35 
 
 Bielugra Caviare i 50 
 
 Nova Scotia Salmon 50 
 
 Pickled Ivamb's Tongue 40 
 
 Celery 50 Lyon Sausage 50 
 
 Antipasti 40 
 Spiced Cantaloupe 30 
 
 Chicken Eroth per cup 30 
 
 Consomme cup 25 
 
 HOT 
 
 Chicken Broth, Bellevue per cup 30 
 Clam Broth cup 25 
 
 Terrapin 3 00 Snails 60 
 
 Oyster Crabs i 00 
 
 Stuffed Lobster 60 Crab Meat creme gratin i 00 
 
 Lobster, Cutlets, Cream sauce 75 Lobster, Bordelaise i 25 
 
 Stuffed Crab 50 Broiled Lobster i co Devilled Kidneys 50 
 
 Bouchee Capuciiie i co Chicken a la Waldorf i 50 
 
 Noisettes of Lamb, Armentiere i 00 Sweetbreads, Pompadour r 25 
 
 Canape Lorenzo 60 Canape Waldorf 60 
 
 Scotch Woodcock 50 Welsh Rarebit 40 Yorkshire Buck 60 
 
 Broiled Chicken 2 00 half i oo Broiled Squab 90 Broiled Sweetbread i 00 
 Tournedos of Filet, Cherron i 50 
 
 Canvasback Uuck 4 oc English Snipe 75 
 
 Red Head Duck 3 50 Imported Partridge 2 50 
 
 Mallard Duck i 50 
 Ruddy Duck 2 00 
 
 Potatoes: — Fried 30 
 
 Paille 30 Waldorf 30 
 
 Saute 30 
 
 COLD 
 
 Salmon Pie i 25 Half Boned Imported Partridge i 25 Crabs, Ravigotte 60 
 
 Beef a la Mode 75 Lamb 75 Plover 80 Boned Capon i 00 
 
 Westphalian Ham 75 Squab 90 Virginia Ham 75 
 
 Mixed Cold Meat 75 with Chicken i 00 
 
 Chaudfroid of Imported Partridge i 25 
 
 Sandwiches: — Tongue 25 Chicken 30 
 
 Sardine 30 Pate de foie gras 50 
 
 Canape k la Rex 50 
 
 Caviare 40 
 Club 35 
 Ham 2.S 
 
 Crab 75 Romaine 60 Japonaise i 50 Russian i co Cucumbers 60 
 Lettuce 60 Chicken i 00 Tomato 60 Florida 75 Lobster i 00 
 
 ICES IN SOUVENIRS 75 
 
 Nesselrode Pudding 40 Lallah Rookh 40 Mixed Cakes 25 
 
 Cafe Parfait 25 Eclairs 25 Coupe St. Jacques 80 
 
 Biscuit Tortoni 30 Tutti Frulti 40 
 
 Vanilla, Strawberry, Pistache, Coffee or Chocolate Ice Cream 25 Mixed 30 
 
 Apricot, Raspberry, Lemon, Orange or Pineapple Water Ice 25 
 
 French Coffee. Cup 15 Caramel Custard 30 Turkish Coffee 20 
 
 FROM THE W'AI.DORF-ASTGKIA. NEW YORK.
 
 THE PRACTICAL HOTEL STEWARD 
 
 57 
 
 GENERAL BILL OF FARE 
 
 Liule Neck Clami 80 
 
 Stuffed Muigoes 36 
 
 Pickled Waloals 30 
 
 Aoup«<to 60 
 
 Smoked Salmoo in Oil 60 
 
 Crab Flakes. Sapreme 60 
 
 Aswrted Reliihes, Bellevue p p. 60 
 
 Cbickea Broth, in cnp, hot or cold 30 
 ConioiDm^, plain, in cap, hot or 
 
 cold 30 
 
 Coaaommi Julienne .60-80 
 
 Boiled 2S 
 
 Shirred 30 
 
 Fried SO 
 
 Fried, with Bacon or Ham 45 
 
 Brook Trout 1.0O-60 
 
 Broiled Spaoiih Mackerel, 
 
 Colbert 90-60 
 
 Broiled Salt Mackerel 80-46 
 
 Black Bass, broiled or sauted . 90-60 
 Striped Bass, Hollandaise. . . 90-60 
 
 Small Steak 76 
 
 Sirloin Steak 1.26 
 
 Eitra Sirloin Steak 2.60 
 
 Porter House Steak 2.3S 
 
 Extra Porter Honse Steak 4.00 
 
 Chicken en Casserole, Black- 
 
 ttone 3.00 
 
 Supreme of Chicken, Toulouse. 1.26 
 Chicken Croquette, with 
 
 Peas 1 .00-60 
 
 Breaded Veal Cutlet 60 
 
 Sweetbreads k la Becker 1.75-1.00 
 
 Copu, Bordelaise. 
 Stanley 
 
 50 
 
 Boiled Potatoes 20 
 
 Hashed in Cream or Browned. 
 
 Poutoes 26 
 
 Potatoes, French FriedorSaut^es 36 
 Lyonaiseor Hashed 
 
 Browned 26 
 
 '* Parisiennc 40 
 
 " Sarah Bernhardt 40 
 
 " Hashed in Cream au 
 
 Gratin 40 
 
 " Jalieone 26 
 
 Plt< de Foie Gras 1.60-80 
 
 Boned Capon with Jelly. . . 1 .60-80 
 
 Roast Beef 90-60 
 
 Spring Lamb 1 .00-60 
 
 SANDWICHES; Ham.. 
 
 36 
 
 Potato 30 
 
 Tomato en Surprise, one 40 
 
 Celery 50-80 
 
 Omelette Celesline 7S 
 
 Omelette Souffl^e 75 
 
 Omelette au Rhum 60 
 
 Omelette with Jelly 60 
 
 Vanilla 26 
 
 Chocolate; 25 
 
 Pistachio 25 
 
 Strawberry 30 
 
 Tutti Frutti 86 
 
 Raspberry 80 
 
 Oranges, each 16 
 
 Grapefruit 60-80 
 
 Apples,each 16 
 
 G, 
 
 Clam Broth, in cup so Clam Fritters. 
 
 1^ eia 
 
 tA Clam Cocktail 8ft 
 
 crie/isA 
 
 Astrachan Caviar 1.76-90 
 
 Salted Almonds or Pecans 30 
 
 Pickled Oysters 60 
 
 Queen Olives 26 
 
 Tomato Neva 75 
 
 es 
 
 California Olives 20 
 
 Celery 80 
 
 Pimolas 80 
 
 Kieler Sprotteo 60 
 
 Carcio6ni 60 
 
 \joups 
 
 Consomm^ Madrilene 60-36 Chicken Gumbo 75-40 
 
 Consomm^ Printanier 50-30 Chicken Okra 60-35 
 
 Purle of Peas with Croutons. 60-30 Tomato with Rice 50-30 
 
 <r< 
 
 'gas 
 
 Scrambled S.i "^ "'Scrambled with Smoked Beef. . . 60 
 
 with Truffles 75 Brown Butler 40 
 
 " with Mnsbroomt W Poached on Toast 35 
 
 Eggs, Benedictine 75 Omelette with Asparagus Tips , , 60 
 
 Broiled Bluefisb 80-45 
 
 Brojled Salmon Steak 90-60 
 
 Fried Frog's Legs, Tartar 
 
 Sauce 1.00-60 
 
 Pompano, broiled 1.00-60 
 
 Filet of English Sole, Joinville, 1.25 
 
 3^iah 
 
 Broiled Whitefish 90-60 
 
 Halibut Steak 80-46 
 
 Fresh Codfish 80-46 
 
 Broiled Live Lobster 1.36-76 
 
 Lobster Saut^ ii I'Anericaina.. .1.76 
 Lobster Newburg 1.76-1,00 
 
 Lamb Steak (1) 1 . 36 
 
 Tenderloin Steak 1.26 
 
 Chateaubriand 2.60 
 
 Canada Mutton Chop, one 60 
 
 Native Mutton Chop 76-40 
 
 Steaks, Qhops, Stc. 
 
 L&mb Chops 76-60 
 
 Spring Lamb Chops (2) 90 
 
 Veal Chops, broiled 90-60 
 
 Pork Chops «0-86 
 
 Calf's Liver with Bacon 76-40 
 
 Sweetbreads in Shell 1.26-65 
 
 Welsh Rarebit 60 
 
 Golden Buck 60 
 
 Scotch V/oodcock 65 
 
 Veal Kidneys, Deviled 85 
 
 Calf Brains, Brown Butter... 70-40 
 
 Entrees to Grde 
 
 Broiled Sweetbread I.36-«6 
 
 Mignon of Filet of Beef, 
 
 plain 1.26-65 
 
 Mignon of Filet of Beef, 
 
 Cheron 1.60-80 
 
 Calf's Head i la Vinaigrette,. 90-60 
 
 cfarnltures anc fauces 
 
 Bearnaise 35 Bordelaise- 60 
 
 Truffiee 76 Fresh Mushrooms. 60 
 
 Potatoes Saratoga 'fs 
 
 " Stuffed 40 
 
 Byron 40 
 
 '' Lorette 40 
 
 " O'Brien 40 
 
 Fried Country Style. . . 40 
 
 Gaufrelle 40 
 
 Maitre d'Hotel 45 
 
 Spaghetti ^ I'ltalienne 40 
 
 Spaghetti au Gratin 40 
 
 Fresh Mushrooms on Toast. 1.25-66 
 
 Vegetables 
 
 Fresh Mushrooms under BalLl.60-80 
 
 Boiled Rice 26 
 
 Beets, stewed in Butter 30 
 
 Lima Beans 60-30 
 
 Fried Egg Plant 50-30 
 
 Cauliflower Hollandaise 60-36 
 
 CauIiflowerSaule Fines Herbs 60-36 
 
 Spinachs 60-30 
 
 SiuBed Owen or Red Peppers.60-35 
 
 Cepes i la Bordelaise 75 
 
 Broiled Tomatoes 40 
 
 Gold ^eats 
 
 Smoked Beef Tongue 76-40 Corned Beef 76-40 
 
 Chicken and Ham Pie 1.00-60 Westphalia Ham 1.00-60 
 
 Assorted Meats 1.26-75 Virginia Ham 1.00-60 
 
 Tongue 35 Roastbeet 35 Chicken 36 CI 
 
 Sardines 60 
 
 Radishes 26 
 
 Anchovies 60 
 
 Bismarck Herring 40 
 
 Herring in Wine 60 
 
 Lobster, Supreme 76 
 
 Onion au Parmesan au Gratin 60-30. 
 
 Green Turtle, clear 1.00-60 
 
 Mock Turtle 50-30 
 
 Omelette 36 
 
 " with Fine Herbs 35 
 
 " with Kidneys 60 
 
 Spanish 60 
 
 Crab Flakes, Maryland 1 . 75 
 
 Stuffed Deviled Crabs 1 .00-60 
 
 Deviled Stuffed Lobster 1.00-60 
 
 Scallops, fried or broiled 76 
 
 Finnan Haddie 80-46 
 
 Sqiub Guinea Hen 1 . 60 
 
 Rout Chicken 1 .60-80 
 
 Bniled Chicken 1.60-80 
 
 BroUed Royal Squab 1 .26 
 
 DacUing 2.60-1.50 
 
 Vot-ao-Vent of Chicken k la 
 
 Reine 1 . 50 
 
 Caiup^ Lorenzo 60 
 
 Chicken Hash 1 . 25-70 
 
 L,amb Kidneys Saut^ Mad^rc 90-60 
 Lamb Kidneys, en Erocheltc 76-60 
 Chicken a la King 1 .60 
 
 Printaniere 60 
 
 Asparagus Tips 60 
 
 Broiled Onions 40 
 
 Artichoke, Hot, Hollandaise... 60 
 
 French Flageolets .50-80 
 
 Small Carrots in Cream 50-30 
 
 French Asparagus, large 1 . 25 
 
 German Asparagus 1 .00 
 
 American Asparagus 60 
 
 Stewed Fresh Tomatoes 60-SO 
 
 Bermuda Onions in Cream 40 
 
 Artichokes Bottom Sautes 76-40 
 
 French Peas. 60-86 
 
 Beef i la Mode 78-40 
 
 Ham 60-40 
 
 Smoked Beef 76-40 
 
 Half Roast Chicken 80 
 
 .40 
 
 Sardine 86 
 
 Lettuce and Tomatoes 60 
 
 Cucumber 60-30 
 
 Chicken 1.25-6.1 
 
 Lobster 1.25-65 
 
 .^'^'''^i Flake. 
 
 Peach or Apple Fritters, 
 Soufflees ; Vanillc, Chocolate, 
 
 Rothschild, Hazelnut 
 
 French Pancake 
 
 1. 26-66 
 
 Russian 1.00 
 
 Special Blackstone 1.00-60 
 
 Watercress 50-30 
 
 xraatru 
 
 Apple Meringue au Kirsch 60 
 
 ;• Charlotte 60 
 
 Apricot Cond6 50 
 
 Uce Sream 
 
 Nesselrode .'^S 
 
 Neapolitan SO 
 
 Fancy Form Ice Cream 36 
 
 Peach Melba 60 
 
 Biscuit Glacu 86 
 
 Tortoni 86 
 
 ane kJcbs 
 
 Meringue Glacee, Vanille 40 
 
 Caf^Farfait 30 
 
 Coupe Eugenie 60 
 
 Coupe St. Jacques 60 
 
 Lemon Sherbet 25 
 
 Orange Sherbet 26 
 
 ^Trults , 
 
 Pears, each 20 Stewed Prunes 26 
 
 Hot Honse Grapes 2.00 Fresh Stewed Fruit 40 
 
 Stewed Rhubarb 80 
 
 Lettuce 60-80 
 
 Alma 1.00-SO 
 
 Alligator Pear 90-60 
 
 Romaine 60-36 
 
 Bar le Due 40 
 
 Assorted Pastry, each Ifl 
 
 Eclairs, each 10 
 
 Raspberry Sherbet 25 
 
 Pineapple Sherbet 25 
 
 Rum Sherbet 85 
 
 Maraschino Sherbet S6 
 
 Kirsch Sherbet 86 
 
 Lalla Rookh 86 
 
 Kings of Siam 80 
 
 Assorted Fruits 1.00 
 
 Qht 
 
 teeae 
 
 Camembert 30 Imported Swiss 30 Edam 80 
 
 Brie 30 Neufchatel 30 Port du Salut 80 
 
 Roquefort 30 Gorgonzola 80 Stilton SO 
 
 COFFEE: Blackstone Special, Mandohling Java and Arabian Mocha 35-25 Turkish Coffee 
 
 TEAS: Blackstone Special, English Breakfast, Oolong, Green, Ceylon. Son Dried Japan, Orange Pekoe 
 
 HALF PORTIONS SERVED TO ONE PERSON ONLY 
 |Ad addiliooal charge of tea cents on all items of fifty caots or over, and fire conli oa all items nadar fifty canU will be 
 
 FROM THE BLACKSTOXK. CHICAGO. CAItD M KA.SIKKS llLxl.'. 
 
 Harkimer County 36 
 
 Canadian 80 
 
 .36 Demi Tasse., 
 
 made when lervad in private roomi 
 1 NCI IKS.
 
 58 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Saturday, 18th May, 1912 
 
 BILL or FARE. 
 
 SIMPSON'S FISH DINNER, consisting of 
 three kinds of Fish . - - - 
 
 (Including Cheese, Butter, Sated, Etc.) 
 
 Dinner from the Joint . - . - 
 
 (Including Vegetables, Cheese, Butter and Salad.) 
 
 Dinner from one Special Dish - . - 
 
 (Including Vegetables, Cheese, Butter and Salad.) 
 
 Dinner from one Special Dish, with Joint to follow 
 Dinner from two Special Dishes - - - 
 
 JOINTS. 2/6 
 
 A succession of Fresh Joints served daily from 12 noon to 9.30 p m. 
 (Including Vegetables, Bread, Cheese, Butter and Salad.) 
 
 s. 
 
 d. 
 
 3 
 
 9 
 
 2 
 
 6 
 
 2 
 
 6 
 
 3 
 
 
 
 3 
 
 6 
 
 12.0 (Saddle Mutton 
 
 TO j 
 
 9.30 (Roast Sirloin Beef 
 
 (Saddle Mutton. Roast Sirloin Beef 
 I.O Boiled Beef 
 
 I Fore Quarter Lamb 
 Calves' Head and Bath Chap 
 
 5.30 
 6.0 
 
 7.30 
 
 Boiled Beef 
 
 Roast Sirloin Beef. Saddle Mutton 
 
 Saddle Mutton 
 
 Roast Sirloin Beef 
 
 Fore Quarter Lamb 
 
 Rump Steak and Kidney Pudding 
 
 Saddle Mutton 
 
 SOUPS. 
 
 Turtle, clear or thick. - 3 
 
 Scotch Hotch-Potch l 
 
 Asparagus - - - 1 6 
 
 Ox Tail, clear or thick - - 1 
 
 Chesterfield - - - - 1 
 
 Clear Mock Turtle 
 
 Julienne 
 
 Macaroni 
 
 Gravy - - - 
 
 Vermicelli 
 
 Tomato 
 
 
 6 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 9 
 
 NOTE.— If served with Joint or Special Dish to follow, 6d. less will be charged for each of the above. 
 
 FISH. , , 
 
 Salmon and Lobster Sauce . - - - 
 
 Turbot and Lobster Sauce . - - - 
 
 Curried Turbot ------ 
 
 Fried Turbot ------ 
 
 Sole Souchct ------ 
 
 Salmon Cutlets and Piquant Sauce 
 
 Curried Prawns - . - - 
 
 Freshly cooked Salmon and Turbot (the whole fish) served daily from 12 noon to 9.30 p.m. 
 
 2 
 
 6 
 
 2 
 
 
 
 2 
 
 
 
 2 
 
 
 
 2 
 
 
 
 2 
 
 
 
 1 
 
 6 
 
 Fish Pie - - - . 
 Fish Balls or Cakes 
 
 Fried VV^hiting ... 
 Whitebait . - - - 
 
 Stewed Eels, Port Wine or 
 
 Parsley and Butter Sauce - 1 6 
 
 Fillet of Sole, Fried or Boiled - 2 
 
 Sole, Fried, Grilled, or Boiled - 2 
 
 NOTE.— If served with Join* or Special Dish t6 follow, 6d. less will be charged for each of the above. 
 
 Plain Lobster - 2/6 Lobster Salad - 3/- 
 
 Lobster Mayonaise 3/6 Salmon Mayonaise 3/- 
 
 Cold Salmon and Tartare Sauce 2/6 
 
 TYPICAL BILL OF FARE OF THE FAMOUS SIMPSON'S TAVEK.N, LONDON
 
 THE PRACTICAL HOTEL STEWARD 
 
 59 
 
 SPECIAL DISHES. 2/6 
 
 (Including Vegetables, Cheese, Butter, Bread and Salad.) 
 
 Stewed Neck Lamb and Peas 
 
 Curried Chicken Chiciien Marengo Haricot Mutton 
 
 hVicassee Chicken Stewed Pigeon Curried Fillets of Mutton 
 
 Stewed Rump Steak Stewed Kidneys 
 
 FROM the: grill (15 to 30 minutes). 
 
 Mutton Cutlets, Tomato or Piquant 
 
 Sauce - - - - - 2 6 
 
 Rump Steak - - - - 2 6 
 
 Grilled Fowl and Mushroom Sauce 3 
 
 Porterhouse Steak . . - 
 
 ,, ,, for two 
 
 Mixed Grill— Chop, Kidney and 
 Sausage 
 
 Chump Chop 
 Loin Chop - 
 
 (Above Including Vegetables, Bread, Butter and Salad.) 
 1 6 I Two Kidneys 
 1 3 
 
 VEGETABLES. 
 
 NEW PEAS I - per portion 
 
 ASPARAGUS I/- per portion 
 
 GRILLED IVIUSHROOIVIS ON TOAST I - 
 
 Beetroot, 3d. Tomato, Plain, 3d. Tomato, Grilled, 4d. 
 
 Cucumoer, 3d. New PotatoeSi 3d. 
 
 SWEETS 
 
 Sago Pudding 
 
 Mixture of Fruit 
 Figs and Rice - 
 Orange Fritters 
 Apple Fritters - 
 Madeira Jelly - 
 Rhubarb Pie - 
 
 6d. 
 6d. 
 6d. 
 6d. 
 6d. 
 6d. 
 6d. 
 
 Prunes and Rice 
 
 Apple Pie . . - 
 
 College Pudding 
 
 Sweet Omelette 
 
 Lemon Pudding 
 
 St. Clair Pudding - 
 
 Rum Omelette 
 
 Stewed Rhubarb and Rice 
 
 Raspberry Cream 
 Lemon Water 
 
 Anchovy Toast, Fish or Paste 
 Macaroni with Cheese - 
 Macaroni with Tomatoes 
 Welsh Rarebit - . . 
 
 Buck Rarebit . . - 
 
 Scotch Woodcock • - - 
 
 ICES 
 
 9d. 
 9d. 
 
 SUNDRIES 
 
 - 9d. 
 
 - 6d. 
 
 - 6d. 
 
 - 6d. 
 
 - 9d. 
 
 - 1/3 
 Olives 
 
 Anchovies, Plain 
 Poached Eggs on Toast 
 Sardines on Toast - 
 Bloaters Roes on Toast. 
 Stewed Cheese 
 Red Currant Jelly - 
 6d. 
 
 6d. 
 6d. 
 6d. 
 
 1/- 
 6d. 
 6d. 
 
 1/8 
 6d. 
 
 6d. 
 9d. 
 9d. 
 9d. 
 6d. 
 3d. 
 
 TEA AND COFFEE. 
 
 Tea, per cup, 6d. Tea, per pot, 1/- Coffee, small cup, 4d., large, 6d. Cream, 3d, 
 
 DESSERT. 
 
 STRAWBERRIES AND CREAM 16 per portion 
 
 Oranges, 3d. each Almonds and Raisins, Qd. Apples, 3d. each 
 
 Attendance, 3d. each person, charged in the Bill. 
 
 I'alf pinl. Pinl. Qnan. 
 
 SOURCE PERRIER, the Champagne of Table AVaters 4d. 6d. 1/- 
 
 FINE OLD TAAA/NY PORT, 8d. per glass. 
 
 BASS Sc CO.'S PALE AI.E on Draught. 
 
 TYPICAL BILL OF FARE OF THE FAMOUS SIMPSON S TAVERN, LONDON.
 
 60 
 
 THE PRACTICAL IIOTKL STEWARD 
 
 Little Neck Clams 
 Cocktail 30 
 
 OUvea 15 
 
 Grape Fruit Cocktail. . .50 
 
 Stuffed Celery, Eva 35 
 
 Celery 25 
 
 Bismarck Herring 30 
 
 ADchovies 30 
 
 SOUPS 
 
 (In Cop) 
 
 Chicken Broth 20 
 
 CoDsomm6 20 
 
 Essence of Tomato 25 
 
 Clam Broth 20 
 
 (per person) 
 
 Puree of Green Peas 20 
 
 Cream of Tomatoes 25 
 
 Mongol 25 
 
 Petite Mannite 35 
 
 Gumbo Cr^le 25 
 
 Green Turtle 35 
 
 EGGS (per person) 
 
 Boiled 20 
 
 Poached 30 
 
 Fried 25 
 
 Ham and Eggs 40 
 
 Bacon and Eggs 40 
 
 Shirred 30 
 
 Shirred a la Bercy 40 
 
 Scrambled 30 
 
 Scrambled wltii TruffleB..60 
 Scrambled with Asparagus 
 
 Tips 50 
 
 Poached Specials 
 
 BfnMict (1) 40 
 
 Florentine (1) 35 
 
 Grand Due (1) '. 45 
 
 OMELETTES 
 
 Plain 35 
 
 With Ham 40 
 
 With Fine Herbs 40 
 
 With Mushrooms 45 
 
 With Fresh Mushrooms. .. .60 
 
 With Kidney 50 
 
 With Chicken Liver 50 
 
 Spanish 50 
 
 Breakfast Steak 60 
 
 Small Sirloin Steak 75 
 
 Sirloin Steak (for 2).. 1.25 
 Sirloin Steak, Minute... 60 
 
 Extra Sirloin Steak 2.00 
 
 Extra Sirloin Planked, 
 
 "Hotel Rice" 2.75 
 
 Club Sirloin Steak 2.00 
 
 Club Steak Planked, 
 
 "Hotel Rice" 3.00 
 
 Porterhouse 2.00 
 
 Filet Mignon 75 
 
 Half Broiled Spring 
 
 Chicken on Toast. . .75 
 
 Whole 1.50 
 
 Squab Chicken 1.00 
 
 Half Milk-Fed Chicken.. 90 
 
 Imperial Squab 75 
 
 Capon 4.00 
 
 Lamb Kidney SautS 40 
 
 XiBmb Kidneys with 
 
 Fresh Mushrooms. .. .60 
 Croquettes of Chicken, 
 
 with Peas 50 
 
 Breaded Veal Kidney... 50 
 Sweetbread, Financiere.90 
 
 OYSTERS AND CLAMS 
 
 Clam Cocktail 30 Clam Fritters 40 
 
 Baked Little Neck Clams Little Neck Clams, 
 
 in Shells, "The Rice". 60 Newburg 60 
 
 RELISHES 
 
 Sardines 30 
 
 Antipasto 45 
 
 French Lyon Sausage.. 35 
 
 Clams Marinee 30 
 
 German Salami 30 
 
 Tomato. "The Rice". 
 Assorted Hors d'Oeuv- 
 
 res, per person 
 
 Ripe Olives 
 
 Russian Caviar on Toast. 
 
 j§^ i¥^f<^^ ^ Sg^-g^^ ^'^ 
 
 READY 
 
 MAY 17. 1913 
 
 (per person) 
 
 SOUPS 
 
 Okra Creole 20 
 
 Cream of Texas Com, Houston 20 
 
 FISH 
 
 Broiled Spanish Mackel, 
 
 Maitre d'Hotel 40 
 
 Red Snapper, Livoumaise 40 
 
 Individual Planked Mi^on Steak 
 with Vegetables "The Rice" 75 
 
 Half Spring Chicken Maryland, 
 
 Asparagus Tips 75 
 
 Larded Sweetbreads, with 
 
 Mushrooms, Garden Pea«, 60 
 
 1 
 
 ^^dWM 
 
 r^M- 
 
 
 STEAKS. CHOPS, ETC 
 
 Tenderloin Steak 1.00 
 
 Chateaubriand 2.50 
 
 Garniture and Sauces for 
 Steaks. 
 
 Bordelaise 20 
 
 French Mushrooms 20 
 
 Truffles 35 
 
 Planked 50 
 
 Bearnaise 20 
 
 Anchovy Butter . . , 25 
 
 Smothered or Fried 
 Onions 15 
 
 Hamburger Steak 60 
 
 English Mutton Chop... 75 
 Mutton Chop (1) 30 
 
 With Strip of Bacon. .35 
 Lamb Chop (1) 30 
 
 With Strip of Bacon.. 35 
 
 Lamb Chops (2) 50 
 
 Veal Chop (1) 30 
 
 With strip of Bacon.. 35 
 Veal Chops, Plain (2).. 50 
 Veal Chops, Milanaise. .65 
 Wiener Schnitzel 50 
 
 POULTRY 
 
 Celery-Fed EVuckling. .2.00 
 
 Spring Turkey 3.75-1.90 
 
 Half Guinea Chicken 85 
 
 Whole 1.60 
 
 Minced Chicken & la 
 
 King 
 
 Patties of Chicken a la^ 
 Reine (2) 60 
 
 Breast of Chicken with 
 Virginia Ham, Sous 
 Cloche Favorite 1.00 
 
 Chicken Casserole 
 Bourgeoise (for 2).. 2.00 
 
 ENTREES TO ORDER (por person) 
 
 Broiled Sweetbread, 
 
 Maitre d'Hotel 75 
 
 Sweetbread, Brais6, 
 with Peas 75 
 
 Escalope of Sweetbread, 
 Virginia 8.t 
 
 Ragout Lucullus 85 
 
 Calf Brains, Brown 
 
 Butter 40 
 
 Tourncdos, Mousque- 
 
 taire 90 
 
 Tournedos, Beraud. . . .1.00 
 Tournedos, Marchand 
 
 de V;n 90 
 
 Clam Poulette 60 
 
 Shinecock Clams 30 
 
 Clams Moscovite 30 
 
 Fresh Caviar de 
 
 Beluga 1.25 
 
 Lobster Cocktail 50 
 
 Crab Flakes Cocktail. . .50 
 Canape Demidoff 35 
 
 FISH (per person) 
 Boiled ro Fried 
 
 Rock Bass 40 
 
 Sheepshead 35 
 
 Red Snapper 35 
 
 Filet of Gulf Trout 35 
 
 Tenderloin of Gulf Red 
 
 Fish 35 
 
 Porapano 60 
 
 Broiled Spanish Mackerel. 40 
 
 Extra Sauces for Fish. 
 
 Anchovy Butter 15 
 
 Hotelier^ 10 
 
 White Wine Sauce 15 
 
 Laguipiere 25 
 
 Arlesienne 20 
 
 Fin de Siecle 25 
 
 Mornay 15 
 
 Duxelles Gratine 25 
 
 Crab Flakes Windsor 50 
 
 Crab Provencale 50 
 
 Fried Scallops, Tartare 40 
 
 Scallops, Nimoise 40 
 
 Scallops, Polignac 50 
 
 Broiled Lobster 1.25 
 
 Plain, with Mayonnaise, 
 
 half 65 
 
 The Rice 75 
 
 Cardinal 75 
 
 Xewburg (for 2) 1.50 
 
 Oyster Crabs, Fried 60 
 
 Little Neck Clams Casso- 
 lette. Maryland 60 
 
 Deviled Oyster Crabs and 
 Clams 60 
 
 Piamond Back Terrapin. .2.50 
 
 Veal Cutlet k la Na- 
 
 politaine 60 
 
 Pork Chop (1) 30 
 
 Pork Chop. Italian 40 
 
 Pork Chop, Sauce Robert.40 
 
 Escalope of Veal 50 
 
 Lamb Kidneys with 
 
 Bacon 40 
 
 Broiled Veal Kidney 40 
 
 Calf Liver with Bacon.. 30 
 Hotel Rice "Mixed 
 Grille" 70 
 
 Breast of Chicken 1.00 
 
 Supreme of Guinea Chick- 
 en, Cafe de Paris... 1.25 
 
 Guinea Chicken en Cas 
 serole (for 2) 2.00 
 
 Guinea Hen Mascotte, 
 (for 2.).. 2.00 
 
 Sweetbread Sous Cloche 
 with Fresh Mushrooms. 1.00 
 Pigs' Feet, Deviled 
 
 Sauce 45 
 
 Calf's Head, Vinaigrette.45 
 Calf's Head, Turtle 
 
 Style 55 
 
 RICE HOTEL, HOUSTON, TEXAS ; LEFT HAND PAGE. SPECIALTIES CARD ATTACHED.
 
 THE PRACTICAL HOTEL STEWARD 
 
 61 
 
 COLD DISHES {per person) 
 
 Crab Ravigotte (1) 40 
 
 Veal and Virginia Ham 
 
 Pie 40 
 
 Terrine of Goose Liver 
 with Truffles, Strass- 
 bourg 60 
 
 Club 
 Ham. 
 
 Steak Tartare 75 
 
 Boned Capon with Port 
 
 W5ne Jelly 60 
 
 Ham 35 
 
 Virginia Ham 50 
 
 Westphalian Ham 50 
 
 Smoked Beef Tongue... 40 
 
 Corned Beef 35 
 
 Roast Beef 50 
 
 Roast Lamb 45 
 
 Assorted Cold Cuts 
 4 la Gel6e 60 
 
 SANDWICHES 
 
 Roast Beet 25 
 
 Tongue 20 
 
 Chicken 25 
 
 Cheese 20 
 
 Empress Squab 75 
 
 Sliced Chicken 50 
 
 Sliced Turkey 50 
 
 Roast Spring 
 
 Chicken 75-1.50 
 
 Halt Lobster 75 
 
 Sardines 25 
 
 Caviar 35 
 
 VEGETABLES (per person) 
 
 Artichoke 50 
 
 New Peas 25 
 
 New String Beans 25 
 
 Lima Beans 20 
 
 Spinach 25 
 
 Cauliflower 25 
 
 Egg Plant 20 
 
 Stuffed Tomato 20 
 
 Stuffed Green Pepper 20 
 
 Brussel Sprouts 25 
 
 Fresh Mushrooms 50 
 
 French Peas 25 
 
 French String Beans 25 
 
 French Flageolets 25 
 
 Artichoke Bottom 30 
 
 Cepes, Proven^ale 35 
 
 California Asparagus 35 
 
 French Asparagus 75 
 
 German Asparagus 75 
 
 Macaroni or Spaghetti, 
 
 Parmesan 25 
 
 Napolitaine 25 
 
 Au Gratin 30 
 
 POTATOES 
 
 Baked 10 
 
 Hashed or Stewed in Cream. 20 
 
 Boiled Bermuda 10 
 
 Au Gratin 25 
 
 Hashed Browned 20 
 
 Saute 20 
 
 Lyonnaise 25 
 
 French Fried 15 
 
 German Fried 20 
 
 Soutfiees 35 
 
 Gaufrette 25 
 
 Broiled Sweet 25 
 
 Fried Sweet 20 
 
 Sou(fl6es Sweet 35 
 
 O'Brien 25 
 
 Special Stuffed, Baked 25 
 
 Nesselrode Pudding 30 
 
 Biscuit Praline 30 
 
 Biscuit Tortoni 30 
 
 Plombi^re Glac^e 30 
 
 Meringue Glac6e 30 
 
 Parfait, "The Rice" 30 
 
 Strawberries with 
 
 Cream 30 
 
 Corapotier of Assorted 
 
 Fresh Fruit 40 
 
 Brandied Peaches, Cher- 
 ries or Figs 35 
 
 Gorgonzola 20 
 
 Gervais with Bar-le-duc.40 
 Edam 20 
 
 ^ 
 
 1 
 
 1 
 
 1 
 
 READY 
 
 (CONTINUED) 
 
 ROASTS 
 
 Roast Prime Ribs of Beef 50 
 
 Roast Stuffed Turkey 
 
 Cranberry Sauce 60 
 
 Half Roast Celery Fed Duckling, 
 
 Sweet Potato Croquettes 80 
 
 VEGETABLES 
 New Peas Bonne Femme 15 
 
 New Asparagus, Hollandaise 25 
 New Wax Beans, Poulette 15 
 
 Stuffed Tomato, Provencale 20 
 
 DESSERT 
 Pear Conde, Cognac Sauce 25 
 Fresh Strawberry Shortcake, 
 
 with Cream 25 
 Green Apple Pie 10 
 Lemon Meringue Pie 15 
 Alicante Wine Jelly 20 
 
 Baba au Rhum 15 
 Coupe "Rice Hotel" 30 
 
 m 
 
 1 
 
 1 
 
 
 ICE CREAM. ICES, CUPS, ETC (per person) 
 
 Parfait Coffee 
 
 Parfait Tosca 
 
 Mandarine Granite . . 
 Raspberry Sherbet . . . 
 
 Lemon Sherbet 
 
 Sherbet a la Prunelle. 
 
 ..30 Sherbet Yvette 20 
 
 . . 30 Sherbet Chartreuse 20 
 
 ..25 Coupe "The Rice" 30 
 
 ..20 Coupe Loies Matthews.. 30 
 
 ..20 Coupe Jacques 30 
 
 . .20 Coupe Mirette 30 
 
 FRUIT (per person) 
 
 Orange 15 Tangerines 20 
 
 Apple 10 Grapes. Malaga 25 
 
 Grape Fruit 20 Fresh Apple Compote.. 25 
 
 Pineapple 20 
 
 BRANDIED FRUIT, ETC. (per person) 
 
 Brandied Pear 35 Bar-le-Duc 25-40 
 
 Marrons in Brandy 35 California Cherries 25 
 
 CHEESSE (per prrson) 
 
 SALADS (per person) 
 
 Lettuce 25 
 
 Lettuce and Tomato 30 
 
 Romaine 25 
 
 Escarole 25 
 
 Endive .'.30 
 
 Cucumber . , .30 
 
 Tomato 30 
 
 Potato 25 
 
 Fetticus, Beets and Celery. 30 
 
 Chi£fonade ... 30 
 
 Macedoine 35 
 
 Combination 30 
 
 Watercress 35 
 
 Frtsh Fruit 50 
 
 Lobster or Chicken 50 
 
 Crab Flakes 50 
 
 Mayonnaise of Lobster or 
 
 Chicken 75 
 
 PASTRY AND DESSERT 
 Omelette Surprise, Virginia. 50 
 Omelette Surprise, Louise. 50 
 
 With Bar-le-Duc 50 
 
 Omelette SoufflSe, Roth- 
 child 50 
 
 Peach a la Prunelle 50 
 
 Crepes, Suzette 30 
 
 Macaroons 20 
 
 French Pancakes 30 
 
 Parisien Apple Tart 15 
 
 Vienna or French 
 
 Pastry (1) 10 
 
 Mixed Cakes 25 
 
 Rice Pudding 20 
 
 Cup Custard 20 
 
 Custard Pie 15 
 
 Cream Puff 15 
 
 Napoleon 15 
 
 Brioche 10 
 
 Pecanisques 15 
 
 Hickoryisques 15 
 
 Vanilla * 20 
 
 Moka 20 
 
 Caramel 20 
 
 Chocolate 20 
 
 Strawberry 20 
 
 Mixed 25 
 
 Baked Apple, Plain 15 
 
 With Cream 20 
 
 F*resh Rhubarb 15 
 
 Peaches or Pears. 
 
 .25 
 
 Gruyere 20 
 
 Camerabert 20 
 
 Midget Gonda 50 
 
 Mbnt d'or 50 
 
 Port du Salut 20 
 
 Brie 20 
 
 COFFEE, TEA, ETC. (per person) 
 
 Pot Coffee, small 15 Arabian Moka Java with a la Diable 30 
 
 Large Pot 25 Cream 20 (for 2) 35 Youn? Hyson 15 
 
 Demi Tasse 10 Turkish 25 English Breakfast 15 
 
 Special Certified Milk.. 10 Special Cream. 
 
 Roquefort 2(i 
 
 Stilton 20 
 
 Ceylon. Oolong or 
 
 Orange Pekoe 15 
 
 Chocolate or Cocoa 15 
 
 25 
 
 llir jSbnt BuMct- Btziitb in ®ht Jlirt ^ntaunmt* i« maht ^mlj in Hjt Voitl. mwain^ ■fasulirtc purity »nb uniqui quaitt;!. 
 RICE HOTEL, HOUSTON, TEX.VS ; RIGHT HAND PAGE. SPECIALTIES CARD ATTACHED.
 
 Ci 
 
 THE PRACTICAL HOTE]> STEWARD 
 
 STOREROOM BOOKKEEPING (AMERICAN 
 PLAN). 
 
 There is no fixed method for storeroom book- 
 keeping. Nearly every steward has some idea 
 of his own in which he desires this branch of 
 his department conducted. When it devolves 
 on him to start a new system in some house 
 that is just being opened for business, he goes 
 to the stationer and has a set of books made 
 to suit his plans, and if the method is practical 
 will be the adopted system of that particular 
 liouse. He usually adopts a plan which will 
 enable him to keep well informed in regard to 
 expense of his department and make prompt 
 and atv'urate reports to the management. Ho^v- 
 ever, of late years, the march of progress in 
 this department has kept pace with the ad- 
 vancement of modern hotel keeping, and sys- 
 tems are being evolved by well-known stewards 
 which are practical and comprehensive and are 
 met with approval by hotel men in general. 
 This will have the effect to nmke hotel store- 
 room bookkeeping more uniform. 
 
 The steward is proud to have a well-kept set 
 of books in his storeroom. They show business 
 tact ana are invariably subject to comment. 
 
 The object of storeroom bookkeeping is to 
 enable the steward to observe from day to day 
 the receipts and disbursements of supplies and 
 whether properly and economically handled, and 
 also to guard against leakages. 
 
 A simple yet comprehensive system which I 
 have found to meet all requirements, and is 
 extensively used, is a set of three books, name- 
 ly, a receiving book, an issue book and a stock 
 book. 
 
 The receiving book is a plain day book or 
 journal (such as is used in all business houses), 
 in which is entered the quantity, kind and price 
 of goods as they are received. Afterward these 
 entries are compared with the regular invoices, 
 and the latter api)roved (or returned for cor- 
 rection if necessary) by the steward and sent 
 to the office to be audited. 
 
 The issue book is for entering in the requisi- 
 tions as they come from tlie different depart- 
 ments and are tilled. 
 
 The stock book is used to record all goods on 
 hand on the day of stock taking — usually once 
 a month. A plain journal answers for this 
 work, unless it is desirable to keep a continual 
 check on the stock from day to day, for which 
 purpose there are some very complete ones in 
 the market (notably the Fulwell stock book), 
 which will enable the steward to check any 
 part of his stock in a very sliort time. 
 
 The Hotel Monthly System of Storeroom Book- 
 keeping. 
 
 For a clear and concise illustration of these 
 books (receiving, issue and stock) I know of 
 no better way than to reproduce the article on 
 store room bookkeeping ' ' Hotel Monthly sys- 
 tem, " which appeared in the Hotel Monthly 
 of date May, 1895 (as regards the receiving 
 and issue books), and a part of a similar article 
 in the issue of "Vlay, 1893 (as regards the stock 
 book) : [In this latter illustration an extra 
 book for the wiiieroom is referred to and illus- 
 trated.] 
 
 The books, etc., needed: 
 
 A receiving book. (An ordinary two-column 
 wide page journal answers the purpose.) 
 
 An issue book. (A book ruled similar to the 
 one illustrated on page 63, the page measuring 
 about 14x16 inches.) 
 
 A stock on hand book. (An ordinary manilla 
 paper copying book, with index, answers the 
 purpose.) 
 
 A hook or sjiindle for the requisitions. 
 The Receiving and Issue Books. 
 
 All goods received must be accomiranied ■with 
 the invoice, and the invoices, after being 
 O. K. 'd, should be copied and itemized into the 
 receiving book. At the close of each day foot 
 up the total value of the goods received. This 
 will illustrate: 
 
 May 1st, 1895. 
 F. M. SMITH, 
 
 3 gals. Selects, @ $1.25 $3.75 
 
 20 lbs. Salmon, @ 15c 3.00 
 
 $0.75 
 
 ARMOUR & CO., 
 
 200 lbs. Beef Loin, @ 12c. . ..$24.00 
 60 lbs. Mutton, @ lOi^.c 6.50 
 
 CORE IX, MAY & CO., 
 
 140 lbs. Granulated Sugar, 
 
 @ 5c $ 7.00 
 
 10 gals. Vinegar, @ 12c.... 1.20 
 1 doz. Olive Oil 2.00 
 
 $30.50 
 
 $10.20 
 
 $47.45 
 
 » » » 
 
 At the beginning of the month take an in- 
 ventory of the storeroom and enter the total 
 value of the stock on hand in the place pro- 
 vided for it in recapitulation column of the 
 issue book. In this case say the stock on hand 
 inventories $800. 
 
 All requisitions must be signed by the head 
 or the acting head of the department from 
 which they come. At the close of day these 
 are assorted and entered into the issue book, 
 each under its particular head, after the man
 
 THE PRACTICAL HOTEL STEWARD 
 
 63 
 
 Date, 
 
 Storeroom Issue Book, Hotel Monthly System. 
 
 
 KITCHEN 
 
 
 
 
 DINING ROOM 
 
 
 
 
 OFFICE 
 
 
 
 
 
 
 BAR 
 
 
 
 -■ 
 
 2 dot. 
 
 Sweettireads 
 
 1 
 
 60 
 
 6 gal. 
 
 Cream 
 
 3 
 
 
 
 las 
 
 1 
 
 50 
 
 Ssal 
 
 Bourbon 
 
 9 
 
 50 
 
 10 Ibt. 
 
 Flour 
 
 
 30 
 
 20lb>. 
 
 Sugar 
 
 1 
 
 
 1 bat. 
 
 Ink 
 
 
 30 
 
 3 doz 
 
 Lemon 
 
 
 eo 
 
 3 doz. 
 
 Egs> 
 
 
 60 
 
 i bu. 
 
 Peache» 
 
 1 
 
 50 
 
 e 
 
 Toilet Paper 
 
 
 42 
 
 2 lbs. 
 
 Cluxse 
 
 
 30 
 
 5U U». 
 
 Soaat 
 
 7 
 
 50 
 
 1 lb. 
 
 Tea 
 
 
 45 
 
 
 
 S2 
 
 22 
 
 
 $10 
 
 40 
 
 
 $10 
 
 00 
 
 
 
 $B 
 
 95 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 1 LAUNDRY 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 16 lbs. 
 
 S'jap 
 
 
 6i 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Blueing 
 
 
 20 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 .84 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 INDIVIDUAL ACCTS. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 IbbU 
 
 FUturi Proprietors 
 
 
 
 
 
 
 
 1 
 
 
 
 
 
 
 
 
 family residence ) 
 
 $5 
 
 00 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ■ 
 
 
 
 
 
 HOUSEKEEPER 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 2 
 
 Brooma 
 
 
 36 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Pumice 
 
 
 25 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 .61 
 
 
 
 
 
 
 
 
 
 BAKERY AND PASTRY R 
 
 DOM 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 G doz. 
 
 HjS^i 
 
 1 
 
 20 
 
 
 
 
 
 
 
 
 
 
 
 
 
 10 lbs. 
 
 Batter 
 
 2 
 
 25 
 
 
 
 
 
 
 RECAPITULATION 
 
 
 
 
 
 
 
 
 
 $3 
 
 45 
 
 
 
 
 
 
 Kitchen 
 
 10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Diniac Room 
 
 5 
 
 93 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Bakorj 4 Paatry R«3i 
 
 3 
 
 « 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Office 
 
 2 
 
 22 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Laundry 
 
 
 84 
 
 
 
 
 
 
 
 
 
 
 SERVANTS' UALL 
 
 
 
 
 Houaekeeper 
 
 
 61 
 
 
 
 
 
 
 
 
 
 12 lbs. 
 
 .SVj/ar 
 
 
 60 
 
 
 Servant's Hall 
 
 1 
 
 50 
 
 
 
 
 
 
 
 
 
 3 Its; 
 
 Coffee 
 
 
 90 
 
 
 Miscellaneoua 
 
 
 
 
 
 
 
 
 
 
 
 
 
 $1 
 
 50 
 
 
 
 21 
 
 57 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Bar 
 
 10 
 
 40 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Individual Accounts 
 
 5 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Total, 
 
 J 39 
 
 97 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Stock on Hand this a.M. 
 
 800 
 
 00 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Received to-daj 
 
 47 
 
 iS 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 847 
 
 45 
 
 
 
 
 
 
 
 
 
 
 MISCELLANEOUS 
 
 
 
 
 Issues to-day 
 
 39 
 
 97 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Stock on Hand tbis T.ufSO? 
 
 48 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 House count 28 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Cost per capital CtS. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ner shown in the aceoniiianviiig illustration. It 
 is an easy matter to foot np the totals of the 
 issues to the different departments and enter 
 them in the recapitulation column, where the 
 
 sum total of the issues for eacii day is obtained 
 
 * * * 
 
 With these figures and the liouse count it is 
 an easy matter to find the cost per capita tor 
 the day. For instance, by dividing the total 
 amount of the issues in dollars and cents by 
 the number of the house-count, the cost per 
 capita is obtained (see in illustration: $24.57 
 of the recapitulation divided by 28, house 
 count, the cost per capita is shown to be 87 
 
 cents. Issues to the bar, or to individual 
 account — that is, issues for outside the hotel, 
 as to the owner's private residence, etc. — do 
 not figure in the per cajiita, and therefore are 
 separated in the recapitulation). The value of 
 the stock on hand is also ascertained from day 
 to day by adding to the stock on hand in the 
 morning the total amount of the receipts for 
 the day, and deducting from the figures so ob- 
 tained tlie amount of the day's issues, when 
 the figures show the value of stock that should 
 be on hand next morning when the storeroom 
 opens. 
 
 By this system an inventory of the storeroom
 
 64 
 
 THE PRACTICAL 
 
 taken at the end of the month should give 
 figures corresponding very closely witii the stock 
 on hand entry in the issue book at the end of 
 tlie niontii. 
 The Stock on Hand Book. 
 
 Stock taking and keeping track of stock on 
 hand is facilitated by two indexed blank books, 
 one for the reserve storeroom and the other for 
 the wine room. (If no wine room then one 
 book is sufficient.) Ordinary copying books of 
 manilla pai)er, costing from 75 cents to $1.50 
 each, according to size and quality, are satis- 
 factory for this purpose. In these books a page 
 is given to each article and the articles are 
 indexed so that they can be readily referred to. 
 
 To illustrate: Suppose there are three bar- 
 rels of Bourbon whisky in the wine room. 
 These would each have a page and be num- 
 bered, say, 2,458, 2,459 and 2,460, respectively. 
 One page Avould be headed ' ' Bourbon 2,458 ' ' 
 and under it so many gallons as the barrel con- 
 tains, say, SSy^, and also the price paid for it 
 and the date it was received. In using from 
 the barrel each separate amount as drawn from 
 it is subtracted and debited to the department 
 to which it goes, together with date, etc., as 
 shown below: 
 
 BOURBON, 2,458 Page 246 
 
 June 9, 1892, 56 Vo gals. (77 $1.90 
 
 Sept. 9, 1892, 3 " Bar, 
 
 Sept. 10, 1892, 
 
 531/2 
 1% 
 
 Kitchen 
 
 52 
 
 Articles added to the stock on hand are en- 
 tt-red on the stock book. For instance: Sup- 
 pose there are 4 boxes of P. & G. soap in the 
 reserve storeroom. A page of the stock book 
 would show that. Ten other boxes of P. & G. 
 soap are received. These would 1),' entered 
 on the same page and added to tiie stock on 
 hand, giving a total of 14 boxes on hand. 
 
 These stock on hand books keep the steward 
 and the proprietor infonued daily of the vari- 
 ety and quantity of the stock on hand, and 
 are also invaluable for reference when buying 
 
 supplies. 
 
 * * * 
 
 Daily Report to the Management. 
 
 Tiie daily rcixiit to the inniiagiMiieiit is made 
 every morning for the previous day's transac- 
 tions, and is practically ;i copy of the totals 
 from the "Daily Issues" liook, alidut like the 
 following illustration, the figures on which are 
 taken from the Hotel Monthly issue book, 
 except that they are somewhat differently ar- 
 ranged. 
 
 HOTEL STEWARD 
 
 The sheet is about 4 inches wide by 6 inches 
 long. The items are divided in three depart- 
 ments, namely: first. Commissary; second, 
 (ieneral Expenses and third Individual accounts. 
 
 Under the head of ('onimissary are placed 
 Kitchen, Dining Room, Bakery and Pastry. 
 Helps Hall and Miscellaneous, which latter in- 
 cludes ice, banquets, etc. Under General Ex- 
 ])ense are iiu' hided Bar, Housekeeper, Office 
 and Laundry; and under Individual are such 
 items as are charged to the proprietors or 
 parties favored and not chargeable to the per 
 capita of supplies. These individual account 
 issues are, however, charged to the parties from 
 the office and the storeroom credited with the 
 amounts. 
 
 HYDIi PARK HOTEL, Yokk, Pa. 
 
 May 2, 1895. 
 
 DAILY REPORT OF STOREROOM ISSUES. 
 
 Commissary. 
 
 
 
 
 
 Kitchen 
 
 IC 
 
 
 
 
 Dining Room 
 
 5 
 
 9,S 
 
 
 
 I'astry and Bakery 
 
 3 
 
 4S 
 
 
 
 Helps Hall 
 
 I 
 
 50 
 
 
 
 Miscellaneous 
 
 
 
 20 
 
 90 
 
 Genekal Expense. 
 
 
 
 
 
 Bar 
 
 10 
 
 40 
 
 
 
 Housekeeper 
 
 
 61 
 
 
 
 Office 
 
 2 
 
 22 
 
 
 
 Laundry 
 
 i 
 
 84 
 
 14 
 
 07 
 
 Indix-idial. 
 
 
 
 1 
 
 
 'I'otal 
 
 
 
 34 
 
 97 
 
 Stock on hand 
 
 800 
 
 
 
 
 Pinchased 
 
 47 
 
 45 
 
 
 
 Total 
 
 847 
 
 45 
 
 
 Less issues as above 
 
 .34 
 
 97 
 
 
 
 Bal. stock on liand this day 
 
 8J2 
 
 48 
 
 
 Signed, J. T. stewaid. 
 
 The total of tlio commissary only is taken 
 to ascertain llie jicr capita cost of siq>plies, 
 but the grand total of all the de|):u'tments 
 should be taken (as shown in the issue book) 
 to ascertain the stock on hand. 
 
 Keeping and Issuing Stores. 
 
 The storeroom should be iu charge of a com- 
 petent and trustworthy man, one who will at- 
 tend strictly to his work and not become famil- 
 iar with the help. He should be ])unctunl in 
 keeping the lioui's for issuing the supplies to 
 the different departments. Notice of such 
 hours should be ])osted in a conspicuous place 
 in every department, that the various heads 
 thereof may be governed thereby. The hours
 
 THE PRACTICAL HOTEL STEWARD 
 
 65 
 
 between the time for issuing are occupied by 
 the storekeeper to attend to his books. He 
 should keep his goods nicely arranged, n per 
 niauent place for everything so that not too 
 much time need be taken up in finding any- 
 thing in his absence. 
 How to Avoid Shrinkage. 
 
 In issuing stores the storekeeper should pay 
 especial attention to avoid too great a slu'ink- 
 age in his stock, which is sure to occur wliere 
 all perishable goods are weighed, measured or 
 counted without making allowance for some 
 waste, as in fresh or salted meats, milk and 
 cream or fruit. For instance, a loin of beef 
 weighs 67 pounds at the time received; it is 
 hung in the refrigerator and after two or three 
 
 days, when taken out and weighed again, it will 
 have lost say two pounds, and if one loin is 
 used every day, at the eiul of tlic niontli there 
 would lie a loss of 60 pounds. Allow the same 
 average of loss in all meats and at the end 
 of the month there will be a shortage in stock 
 for which it is hard to account. A similai" 
 result \\ ill be met with in all perishable sup- 
 plies. 
 
 [ have found the safest way is, when issuing 
 to add a fraction of a cent to the cost price, 
 this being done in order to make due allowance 
 for the natural shrinkage. For milk and cream, 
 cliarge each department its proper proportion 
 from the invoice; fruits by the whole or frac 
 tion of a package, instead of by the dozen. 
 
 A WAY TO KEEP TRACK OF THE STORE ROOMS 
 
 Ernst Clarenbach's Improved Ruling for Store Room, Wine Room, Bar and Cigars Inventory Books 
 
 with Supplemental Sheets for Showing Daily Receipts and Issues and Continuous Inventory. 
 
 From the Hotel Monthly, June, iqi2. 
 
 Ernst Clarenbaeh has devised a new ruling 
 for his system of keeping track of the wine 
 room and storeroom, so that one can tell the 
 quantity and value on hand at the first of each 
 month, and very quickly ascertain quantity and 
 value on hand cf each item at any time during 
 the month. 
 
 We asked Mr. Clarenbaeh to fill in a leaf of 
 his Inventory Book with a few items showing 
 method of keeping it; also to fill in one of the 
 Receiving-Issues Sheets used in connection with 
 the Inventory Book, so that we could illustrate 
 his method in The Hotel Monthly. He very 
 kindly consented, and we have had engravings 
 made from the pages he filled in. 
 
 The engraving at the top of pages 66 and 
 67 is that of the Inventory Book as used for 
 the storeroom. The single page of this book 
 is 12 by Viy-2. inches. There are twenty-five 
 numbered lines to the page, and the open page 
 is shown as on pages 68 and 67, the binding 
 space in The Hotel Monthly representing the 
 binding space in the Inventory Book. Thus, 
 on the left hand page, the market list is en- 
 tered as, "Peas" on line 1, "Corn" on line 2, 
 "Tomatoes" on line 3, etc. The line extends 
 across the double page, and is keyed on the 
 right hand page by corresponding line num- 
 bers, for convenience in making the entries. 
 The peas are in gallon packages: on January 
 1 priced 33% cents; on April 1 priced 45 cents. 
 That is, there is a space available for record- 
 
 ing changes in price. This space, under head 
 ®f "Cost and Selling," in the illustration, is 
 utilized to suit the convenience of the party 
 making the entries. The headings may be ig- 
 nored; or used for the wine room, in particu- 
 lar, to show both cost and selling prices. The 
 ruling is such that it can be adapted to both 
 the storeroom and wine room. 
 
 Following along Line 1 we find 102 gallons 
 of peas on hand January 1, valued at $34, and 
 144 gallons on hand February 1, valued at $48. 
 The ruling carries the inventory the first of 
 each month for all year. 
 
 On the first of each month the Receiving- 
 Issues Sheet, ruled to align with the Inventory 
 Book, is fastened into the Inventory Book, as 
 shown in the middle illustration on pages 66 
 and 67. This illustration shows the upper part 
 of one of these sheets as it appears fastened 
 into the open page of the Inventory Book. The 
 sheet in the illustration is that used for the 
 month of January. It will be noted that six 
 gallons of peas were used on the first, twelve 
 gallons on the second, six gallons on the fourth, 
 six gallons on the sixth, twelve gallons on the 
 eighth, and so on, and for the full month 174 
 gallons of peas issued. 
 
 And, it will be noted, that 36 gallons of peas 
 were received on the sixth, 36 gallons on the 
 twelfth, and so on, and for the full month 216 
 gallons received. The ' * Issues ' ' entries are 
 all entered on the lower half of the divided
 
 66 
 
 THE PRACTICAL HOTEL STEWAED 
 
 Year 191 a Cl^tiv^^^S^^ir-^ Inventory CLARENBACHS 
 
 N4Mf AND MSCRIPTIO** 
 
 -0 Piaati 
 
 COS. ,»D SEILINO 
 
 o.» U^ ( 
 
 D.U J'-X / 
 
 Due >Va^ 1 
 
 DiK Ci_j>'' J 
 
 
 
 
 
 
 .-» 
 
 0... 
 
 >_ 
 
 o.u> 
 
 ._» 
 
 Oaku4 
 
 .'-» 
 
 
 -lft^„ 
 
 ' ...L 
 
 V ■ 
 
 
 
 
 
 tfi 
 
 _ilii-c 
 
 
 
 
 
 
 
 
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 C^ .1 
 
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 L_ , 
 
 
 
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 75-0 
 
 
 
 
 
 
 
 
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 <70. .^>.>. C, — \ 
 
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 1 
 
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 f CO 
 
 
 
 
 
 
 
 
 fA^-*-^ 
 
 rA 
 
 
 
 
 
 
 6 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 -^±7 
 
 6 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 7 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 8 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 CLARENBACH S IMPROVED RULING FOR STORE ROOM INVENTORY 
 
 Year 191 a 
 
 
 
 
 
 
 
 ^^^ro^^^ys^^.,r-,~j^- 
 
 Sheet No. / Month of ^ a ,^_' 191 St 
 
 NAINe AND DESCRIFTION 
 
 ^r 
 
 P«aip;( 
 
 COST A^0 SEILINO 
 
 
 RECEIVED AND ISSt^ED 
 
 
 
 
 
 
 ' 
 
 ■ 
 
 • 
 
 " 
 
 • 
 
 ' 
 
 • 
 
 • 
 
 .0 
 
 •• 
 
 '■ 
 
 ■• 
 
 " 
 
 •• 
 
 
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 1 
 
 opX 
 
 V ' 
 
 ..^.. i , 
 
 
 B 
 
 
 
 
 
 
 
 
 
 
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 T? 
 
 
 ^" 
 
 
 ■i-.-v 
 
 
 
 
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 fr> 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 V- . 
 
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 3 
 
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 V . 
 
 
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 c/j. .„^j,, ( „„^.. \ 
 
 4. 
 
 3>, 
 
 »., *-st 
 
 >'/, fV, 
 
 
 , 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 r«f-»-4, 
 
 fit 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ■ ^ T ^ 
 
 5 
 
 
 
 
 
 e 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 6 
 
 
 
 
 
 B 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 7 
 
 
 
 
 
 B 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ■ 
 
 
 
 
 8 
 
 
 
 
 
 B 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ILLUSTRATION OF RECEIVING-ISSUES SHEET AS FASTENED IN INVENTORY BOOK 
 
 numbered Line indicated by I, and the "Re- 
 ceived" goods are on the upper half of this 
 divided line, indicated R. This is a clever idea 
 for separating goods issued and goods re- 
 ceived for quick action in totaling for con- 
 tinuous inventory. 
 
 By referring to entries illustrated on the In- 
 ventory Book at top of pages 66 & 67 it will be 
 seen that there were 102 gallons of peas on 
 hand January 1; that during the month (re- 
 ferring to the Receiving-Issues sheet) 21G gal- 
 lons were received, which, added to 102, shows 
 a total of 318 gallons. The Receiving-Issues 
 sheet showed 104 gallons issued. Subtract this 
 from 318 and it leaves 144 gallons on hand 
 the first of February, which is shown in the 
 Inventory Book as valued at $48. 
 
 To more clearly explain the Receiving-Issues 
 sheet a separate engraving is made illustrat- 
 ing it as detached from the inventory book. 
 See foot of pages 66 and 67. 
 
 In his letter to the editor, Mr. Clarenbacli 
 writes : 
 
 ' ' I have filled in the sheets as they would be 
 used for Storeroom Inventory and Storeroom 
 Receipts and Issues. When the book and sheets 
 are used for Wine Room and Bar we also use 
 the column in the Issue-Receiving Sheets headed 
 'Selling Price of Issues,' which is not used 
 
 Sheet No. J. 
 
 
 ^. 
 
 
 < lOI s. 
 
 
 
 
 (1 
 
 
 RECEIVED AND ISSUED 
 
 
 
 ■ 
 
 ■ 
 
 - 
 
 • 
 
 • 
 
 ' 
 
 • 
 
 • 
 
 .. 
 
 
 •• 
 
 •' 
 
 •' 
 
 •■ 
 
 
 
 
 
 
 
 
 S(. 
 
 
 
 
 
 
 
 ^( 
 
 
 1 
 
 
 
 
 
 Cn 
 
 
 (, 
 
 
 
 
 (, 
 
 1- 
 
 , 
 
 
 
 ia.| 
 
 
 
 
 
 
 
 Sf 
 
 
 
 
 
 
 
 
 
 
 
 
 
 c 
 
 
 „^ 
 
 
 
 
 
 L 
 
 
 
 
 
 ^ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ILLUSTRATION OF RECEIVING- ISSUES
 
 THE PRACTICAL HOTEL STEWARD 
 
 G7 
 
 >:&Lo-i_a- "nSft-sO ^.Inventory CLARENBACH'S 
 
 
 nT 
 
 D.„ -^. 
 
 -^^ • 
 
 [....^.....o-^l 
 
 D.,.^^ 
 
 J*| 1 1 0,,, GX.^ 1 
 
 0.1. "?J<^- ^ ' 
 
 D.„C3<.i- 1 
 
 D.«VuCr^-l 
 
 „.,. >^.. , 
 
 ^r 
 
 
 
 o.u- 
 
 ««Ji 
 
 o.jj 
 
 .—., 
 
 o.u.^ 
 
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 .J. 
 
 0.^.. 
 
 i_., 
 
 O.U.. 
 
 .^, 
 
 o.uu 
 
 .^., 
 
 
 ..-.. 
 
 
 1 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 1 
 
 
 
 2 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 3 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 3 
 
 
 
 * 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 4 
 
 
 
 6 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 5 
 
 
 
 6 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 6 
 
 
 
 7 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 7 
 
 
 
 8 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 8 
 
 
 THE BOOK ALSO ADAPTED FOR WINE ROOM, BAR AND CIGARS. 
 
 
 
 
 CLARENBACH'S 
 
 
 
 Um 
 
 RECEIVED AND ISSUED 
 
 I.UI 
 
 RKdred 
 
 C<nl ol StiKk 
 liMM 
 
 SclIlDt PriM 
 
 LIK 
 
 11 
 
 11 
 
 5l 
 
 •: 
 
 1 
 
 -i 
 
 1 1 
 
 
 
 •• 
 
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 •• 
 
 » 
 
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 •» 
 
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 ~ 
 
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 n 
 
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 Mj 
 
 
 
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 =T 
 
 
 
 1 
 1 
 
 
 
 
 
 
 
 
 
 
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 17 
 
 
 
 
 
 
 |J 
 
 C 
 
 ,.^ 1 
 
 
 
 
 
 
 
 ?■)■ 
 
 
 
 
 
 
 
 
 
 
 
 a-f 
 
 
 
 7^ 
 
 
 
 
 
 
 
 
 
 
 r 
 
 
 
 
 
 
 
 2 
 
 
 
 
 
 
 
 
 
 
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 n'^ 
 
 
 ri^ 
 
 
 'r 
 
 
 
 r', 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 3 
 
 -^ 
 
 
 
 
 
 
 
 
 
 "* 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 4 
 
 
 
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 5 
 
 
 
 
 
 
 
 
 
 
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 6 
 
 
 
 
 
 
 
 
 
 
 " 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 r 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 8 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 TO SHOW CONTINUOUS INVENTORY OF EACH ARTICLE DURING THE MONTH. 
 
 for storeroom work." deep by 16^4 inches wide. The binding space 
 
 On the back of each of the Receiving-Issues is the same as indicated by the binding space 
 
 sheets is printed a form for recapitulation. in The Hotel ]\Ioxthlv illustration. 
 
 This is shown on i^age 68, as used for Bar and The Inventory Books are printed on buff 
 
 Cigars only. paper, and the Issues-Receiving Sheets on blue 
 
 The Receiving-Issues Sheet is 12 1^ inches paper. In operation, as many Inventory Pages 
 
 CLARENBACH'S 
 
 
 Urn 
 
 RECEIVED AND ISSUED 
 
 Toul 
 
 C»..IS.~l 
 
 (-1 ,1 Sl«k 
 
 Srillat Pito 
 
 r 
 
 i! 
 
 ll 
 
 1 
 
 i 
 
 6 
 
 1 
 
 1 
 
 
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 SHEET DETACHED FRCjM INVENTORY
 
 6S 
 
 THE PRACTICAL HOTEL STEWARD 
 
 RECAPITULATION 
 
 On hand 1st of. . . .H-r«txvVr 191^ 
 
 Bought during month of 
 
 .19ia 
 
 Issued durhig month of. 
 
 Inventory should be 
 
 Actual inventory is 
 
 short 
 
 COST P 
 
 S/gro 
 
 i/-^5s 
 
 a.'^/f 
 
 aoScS 
 
 2.0a, 
 
 ICE 
 
 So 
 
 Oo 
 
 I o 
 
 5"© 
 
 V-o 
 
 RECAI'ITUI-ATION FOR CLARENBACH RECEIVING- 
 ISSUES SHEET (used for BAR AND CIGARS ONLY). 
 
 are used as is necessary to carry the entire in- 
 ventory, three, four, five, six, or more, as the 
 case may be. 
 
 The time and labor-saving possibilities with 
 the use of Inventory Book and Issues-Receiv- 
 ing Sheets can be appreciated when it is real- 
 ized that the names of articles in stock, to- 
 gether with size and i)ackage of each article, 
 need be written into Inventory Book but once 
 each year for the purpose of taking a monthly 
 inventory, the keeping of an actual record of 
 all goods received and issued daily, a perpetual 
 inventory, and a positive proof on each article 
 at each inventory taking period. 
 * « » 
 
 These rulings have been placed on the mar- 
 
 ket, as they ineet the requirements of most 
 hotels. 
 
 Saving in American Plan Dining Boom 
 
 A successful hotel manager operating on 
 the American plan, in a conversation with the 
 editor, told how he had changed the fortunes 
 of his dining room from a loser to a winner; 
 the difference aggregating six thousand dol- 
 lars a year. 
 
 "It was a house that I had recently taken 
 the managomont of. One morning I sat at 
 liroakfast with one of the guests and observed 
 that the waitress brought several more items 
 than the guest had ordered, and some of it 
 was wasted. The guest called my attention 
 to this, saying, 'I think if the waitress 
 l)rought only what I ordered that several 
 cents a meal could be saved to the house, 
 and the meal be just as well, and perhaps 
 better, served.' 
 
 "I immediately took the matter up with 
 the head waitress, and 'the head waitress in 
 turn with each of her girls, and emphasis 
 was placed on the instruction that waitresses 
 must not bring more than the guest ordered. 
 
 ' ' I observed when this new rule went 
 into effect, which it did right away, that the 
 guests were equally well served, and it made 
 a difference of four and a half cents on a 
 meal in the saving for the house; which 
 you can readily understand, with any amount 
 of business, would mean a saving of thou- 
 sands of dollars in the course of a year. 
 That is how the change from a loser to a 
 winner was accomplished." 
 
 The Eoach Ran Up the Spout 
 
 The manager of one of the leading golf clubs 
 in the vicinity of Chicago, speaking, the other 
 day, on the subject of being careful in the 
 cleaning of silver, said: 
 
 "I learned my great lesson several years 
 ago, when after the coffee pot had been rinsed, 
 a cockroach, who had sought shelter in the 
 spout, went to table. 
 
 ' ' Yes, sir, it actually happened. 
 
 "From that day to this, no matter whether 
 it is myself, or any employe whom I direct, 
 every coffee-pot and tea-pot that is cleaned is 
 finally rinsed by pouring out thru the spout. 
 
 ' ' Tlie cockroach incident which T refer to 
 was where the coffee pot had been rinsed all 
 right, but the water emptied from the body of 
 the pot instead of from the spout. 
 
 ' ' Mr. Cockroach had run up into the spout 
 and staid there until the pot was refilled, wheu 
 the tragedy at table followed."
 
 Accounting System of a Country Hotel, European Plan 
 
 The Forms Devised by Miss McGillan, Bookkeeper of Hotel Sherman, Appleton, Wis., 
 
 by which She is Enabled to Make Satisfactory Daily and Monthly 
 
 Reports of the Business of All Departments. 
 
 Exposition Showing Entries for a Month (Dummy Figures Used) and the Sheets Photographed so as 
 to Give Readers of The Hotel Monthly the Best Possible Insight to the Method of Accounting. 
 
 (From tJie June, igij, Hotel Monthly.) 
 
 Miss MeGillan, bookkeeper at Hotel Sher 
 
 man, Appleton, Wis. (a hotel operated on the 
 European plan with rates from 75 cents to 
 $2 and with departments of rooms, restau- 
 rant, cafe, lunch room, bar, cigar and new^s 
 stand and laundry), has evolved a system of 
 accounting that shows in detail the complete 
 action of the house and enables her to produce 
 a daily statement in about as satisfactory 
 and concise a form as any hotel proprietor can 
 wish for. 
 
 Miss McGillan has studied the problem for 
 three years with the object of incorporating 
 in her accounting system all exjiense items 
 right from the original foundation, so as to 
 ascertain, not approximately, but actually, the 
 cost of operation; and, also, by keeping close 
 track of the receipts from all sources, is 
 enabled to strike a true balance. 
 
 In brief Miss McGillan 's system is: Two 
 sheets of paper of the same ruling, and meas- 
 uring about 18 inches square. These are for 
 Department Reports and Issues. They are 
 ruled with 30 cross lines and 34 columns to 
 the sheet, 31 of the latter headed in figures 
 1 to 31 for the days of the months. 
 
 SHEET NO. 1 is a detailed report on meals 
 for the month. The first column on sheet 
 No. 1 is for the department, the next 31 col- 
 umns for the days of the month, and the last 
 two columns are dollars an<l cents columns for 
 the total. 
 
 The sheet is ruled off horizontally in sec- 
 tions to show, in the first section of it, occu- 
 pj'ing four lines, the number of meals served 
 in each department and the average receipt 
 per meal in each department. The first of 
 these horizontal lines shows the Venetian 
 room or Main Restaurant; the next line for 
 the Cafe; the next line the Lunch room; the 
 fourth line Total Number of Meals Served 
 for the day. These figures are carried day 
 by day throughout the month and afford op- 
 portunity for comparison. 
 
 Miss McGillan has reports from the cash 
 register and the head waitress in each depart- 
 
 ment; also the used checks, by which she is 
 enabled to compute accurately the number of 
 checks for each meal served, the average 
 amount received per meal, and, by totaling 
 all, gets the average amount of the checks 
 from every source in the feeding end. For 
 comparison with this (following on the next 
 horizontal line) she has her Issues to Kitch- 
 ens, giving separate cross lines each for veg- 
 etables, fruit, meats, poultry, fish, lard, but- 
 ter, milk, cream, eggs, flour, yeast, cheese, 
 potatoes, store room and wine room. These 
 are all carried from day to day to show the 
 cost of supplies for the meals served above. 
 
 The next line is for "meals to help," which 
 are given approximate figures and carried out 
 from day to day, totaling at the end of the 
 month to indicate a credit on the issues. 
 
 The next line shows "net issues." 
 
 The next line "fixed expense." The next, 
 "net cost"; and the next, "net receipts." 
 
 The next line is devoted to "loss or gain"; 
 the loss entered in red figures, the gain in 
 black figures. 
 
 The next line, "average cost per meal," 
 and the last line, "average receipt per meal." 
 
 SHEET NO. 2: The second sheet is de- 
 voted to detail on Rooms, Bar, Cigars and 
 Laundry. The first column is ruled for De- 
 partment and the balance as of sheet No. 7. 
 The first line on this sheet is devoted to the 
 number of rooms occupied; the second line to 
 estimated receipts from same; the third line 
 average receipt per room; the fourth line 
 issues to rooms; the fifth line daily expense 
 in operating rooms; the sixth line total cost 
 of rooms per day; the seventh line total re- 
 ceipts from rooms per day. The next line is 
 devoted to loss or gain, the loss entered in red 
 figures, the gain in black figures. 
 
 This report is also filled out daily and af- 
 fords splendid comparison. 
 
 The next line of this sheet is devoted to 
 the Bar. The first cross line is for "sup- 
 plies"; the second, "cigars," and the third, 
 "store room issues to bar"; then there is a
 
 70 
 
 THE PRACTICAL HOTEL STEWARD 
 
 SHEET NO. 1— Detailed Report on Meals for March, 1913 
 
 DEPARTMENT 
 No. OF MEALS 
 AVERAGE RECEIPTS 
 
 Venetian Room 
 
 Cafe 
 
 Lunch Room 
 
 
 i2- 
 
 1^ 
 ^1 
 
 7^ 
 
 
 7|T 
 "^1 
 
 7JJ 
 
 ^3 
 
 
 T^ 
 
 lij. 
 
 
 
 7^ 
 
 
 7^ 
 
 
 
 
 7Z- 
 
 1 3^ 
 
 _2d. 
 
 
 
 
 
 % 
 
 
 10 
 
 
 XJ^ 
 ^•^ 
 
 
 11 
 
 T3^ 
 
 IT 
 
 r3L 
 
 1?. 
 
 
 
 7Jo~ 
 
 13 
 
 7^ 
 
 
 14 
 
 
 ^ 
 V" 
 
 /^ 
 </ 
 
 TOTAL MEALS 
 
 J/4> 
 
 J6^ 
 
 ££7 
 
 ^/6 
 
 v?^^ 
 
 ,^^ 
 
 IM 
 
 3ro 
 
 ^rr 
 
 3J^ 
 
 ^3/ 
 
 5/6 
 
 36,9 fi9(' 
 
 ISSUES TO KITCHEN 
 
 Vegetables 
 
 LJT/^ 
 
 ^■f^ 
 
 ■? .3^ 
 
 ^•V^^ 
 
 >^;Zo 
 
 i'-;t'p 
 
 ^■v^ 
 
 ^■3a 
 
 3.a5' 
 
 6,-3^ 
 
 ^■/■a 
 
 y:/j 
 
 Fruit 
 
 3.:io 
 
 /j-l_ 
 
 X^i 's. 
 
 A 9'^ 
 
 ^./^ 
 
 d?/^ 
 
 i^^ 
 
 l-ll 
 
 IZ^£. 
 
 Meats 
 
 ■32. i. 3 
 
 zzL^ 
 
 ^ 
 
 iaj^ 
 
 S£ja 
 
 y /^ ^/^ 
 
 /2^^ 
 
 v?^./^ 
 
 i^i£^. 
 
 ^if^ 
 
 ^iliii 
 
 ^y./. 
 
 Poultry 
 
 ;2 <^V 
 
 ,;£i^ 
 
 i^f^r 
 
 ¥^^ 7-^f 
 
 r/a 
 
 £j^ 
 
 •£.>r^ 
 
 '^ 
 
 y./a 
 
 :iS3 
 
 Fish 
 
 l:/A. 
 
 I:dl 
 
 J.y^a 
 
 /■V" 
 
 z±t 
 
 ;Z./o 
 
 3./ 3 
 
 g^^. 
 
 A_^ 
 
 Lard 
 
 JL 
 
 -^ 
 
 9^ 
 
 :zjl. 
 
 -^. 
 
 -^ 
 
 •A_a^-/- '> 
 
 ^ 
 
 -2: 
 
 ^ 
 
 ^r^ 
 
 Butter 
 
 MUk 
 
 LjA 
 
 ZAC 
 
 ^ 
 
 7.yT 
 
 <-h^ 
 
 1^6 
 
 6 'y^O 
 
 /■^ 
 
 /J^3 
 
 7-^ 
 
 lu 
 
 /.X< 
 
 /■as /■i'5y./3 
 
 /./J 
 
 ^. 
 
 /■JZa 
 
 /■/3 
 
 / Xo 
 
 /■/3 
 
 ^ 
 
 /^CT 
 
 Cream 
 
 'T^T.^a 
 
 i-7/ 7J^ 
 
 ■f-^/Vy-/J 
 
 ■»■/> 
 
 A^-kS2) 
 
 fp'y ' 3.^^ V- \n> /£- 
 
 Eggs 
 
 Jj- 
 
 .j£2. 
 
 vO' 
 
 .^ 
 
 .u 
 
 U ' .yy .fd- — 
 
 f^ 
 
 fc 
 
 Flour 
 
 Yeast 
 
 MA 
 
 /V^ 
 
 /^^'^ /V^ 
 
 /4/^ 
 
 /W 
 
 /><^<^ 
 
 /.V<^ 
 
 /^/^ 
 
 ///^ 
 
 x-/<i^ 
 
 /^<^ 
 
 /^/.V6, 
 
 ./4- 
 
 ±£ 
 
 /^' ^» - 
 
 _i2 
 
 :^. 
 
 _^ 
 
 /^ 
 
 /y -^ 
 
 Cheese 
 
 Potatoes 
 
 Store Room 
 
 :i-yo 
 
 /■O o 
 
 /. /> c 
 
 ^^ 
 
 /^.^ 
 
 /^. 
 
 3y^a 
 
 ^ 
 
 ■/■ 
 
 /2v:. 
 
 ?.v-~2T 
 
 '■dS 
 
 A2L£ 
 
 iz£: 
 
 ^// 
 
 //. 
 
 ^ 
 
 ;i^.r /y./^ 
 
 ^^•^ 
 
 /^.fZ'<i'if 
 
 /^•y^ 
 
 // 
 
 //^t?^ 
 
 /•■^/ 
 
 ^-^/ 
 
 /9-^7 
 
 Wine Room 
 
 TOTAL ISSUES 
 
 -^^if^ 
 
 ^^ 
 
 Ajj> 
 
 '£_^_/_S^ 
 
 y^ 
 
 ^ 
 
 £ML 
 
 rsS^'f'f^SJ fei;? 
 
 jt:^/ 
 
 £^ 
 
 Tf-^^ 
 
 Ov^ 
 
 ^1^ 
 
 ZZJiL 
 
 t>/-7a 
 
 ^f9/7^-*^ 
 
 Meals to Help 
 
 iZ£Z. 
 
 ^Z^ 
 
 ^t:^ 
 
 ji-f.^ 
 
 Z^.y^ 
 
 X7.^ 
 
 X/:^g 
 
 ^.^ 
 
 Ji-^inr 
 
 ^^.i/sl/^rv 
 
 izi 
 
 NET ISSUES 
 
 /vr>y> 
 
 -Jtfr/a 
 
 ^^ijS •^S-oS if.'/V ii>- a / 
 
 3^/^ 
 
 ^^■^^ 
 
 Daily expense 
 
 NET COST 
 
 dkU. 
 
 V^Xt 
 
 ^i^^Xi^i-Z. 
 
 ^a/ i'Z 
 
 iL^ 
 
 'r'^^'7 
 
 Miii-l jj^^-xz 
 
 y^llWil 
 
 y-i'X:!- 
 
 ^Ji2. 
 
 •¥;!j //s.77 
 
 /aiZ3 
 
 2£. 
 
 ^ 
 
 £^ 
 
 rj'^Y rjiii fiJH 
 
 Hh 
 
 RECEIPTS 
 
 i<'3/a 
 
 IA12£. 
 
 /^■. 
 
 /Sf.n /£7.'/i /■3a/o /3/U 
 
 /S/..a /^M /JfJO /^^ 
 
 iZL. 
 
 /^- /^f-7, 
 
 GAIN 
 LOSS 
 
 Average cost per meaf 
 
 .T/.^^/ 
 
 /o.y^ y;?y3 
 
 3t.i3 
 
 MM 
 
 2JjLf.AlJi2i4tlk 
 
 lpL.ii-i'S'3-l 
 
 i<j.3l. 
 
 P-M-^U} 
 
 ^/.Cj 
 
 Average receipt per meal 
 
 3 / 
 
 P^ 
 
 3/ 
 
 3^ 
 
 40 
 
 f-h 
 
 3/ 
 
 £lZ_Jl 
 
 ^JT 
 
 30 
 
 3Y 
 
 40 
 
 ' lf3 ¥^ ^(> 
 
 ^^ //o i/ r t^C //^ ^ u/ //3 yc */s v^ 
 
 IN THE "GAIN OR LOSS" LINE, LOSS FIGURES ARE
 
 THE PRACTICAL HOTEL STEWARD 
 
 71 
 
 Detailed Report on Meals for March, 1913 
 
 15 
 
 16 
 
 17 
 
 18 
 
 19 
 
 20 
 
 21 
 
 22 
 
 23 
 
 24 
 
 25 
 
 26 
 
 27 
 
 28 
 
 29 
 
 30 
 
 31 
 
 TOTALS 
 
 
 7^ 
 
 //^V 
 
 •^ 
 
 
 13-^ 
 ■r-y 
 
 63. JT 
 
 7^ 
 
 73 
 
 /JTJ 
 
 7^ 
 
 77^ 
 
 7^ 
 
 I L,3 
 
 /V6 
 
 •V- 
 
 
 
 7^ 
 
 ^«?g 
 
 t. 
 
 7Z 
 
 
 
 7£j 
 
 ^7 
 
 t 
 
 -;;^ 
 
 
 G3 
 
 7J. 
 
 731 
 
 
 
 
 ?i. 
 
 
 
 ;z. /»■» 
 
 
 1^' 
 
 137 
 
 /^ 
 »/ 
 
 
 ■^1 
 
 
 
 /J3 
 
 1^' 
 
 
 
 
 
 -2.: 
 
 V? // 
 
 / 
 
 5£^ 
 
 3ro 
 
 3Sif 3'9 
 
 U^ 
 
 4^ 
 
 ii2^ 
 
 3Uj42. 
 
 3JJ_ 
 
 S£% 
 
 V^^ 'y, 
 
 ^fJ 
 
 iifi 
 
 ^ 
 
 liSi 
 
 '/'^VCf 
 
 Ji /ff 
 
 ti:y. 
 
 i£££. 
 
 ^.•y 
 
 ^■;^^ 
 
 <i7./^ 
 
 ^r/a 
 
 ^U^ 
 
 £^ 
 
 ii^. 
 
 >/-^i'9.^ 
 
 ^ 7J---^a6 '9-i'ia.io 
 
 /a.6> 
 
 ^/ 
 
 3.^0 
 
 ^■/^ 
 
 Z_6£. 
 
 ^■77 
 
 ^./^ 
 
 :Z£/ 
 
 iJT^. 
 
 _^^ 
 
 i<^ 
 
 -/l^^ 
 
 ■?fy 
 
 <^i5- 
 
 i2^ 
 
 27-^. 
 
 '^/^/^ 
 
 -^'/•/^ 
 
 ■77- <^/ 
 
 dfaij 
 
 y/.'To 
 
 3/- OS Jj, .<T2> Xa-i^a 
 
 /ZJ"/ 
 
 Mr<ii 
 
 i!^-j7. 
 
 JJ.^':^.T^ 
 
 ^1tf-»^ 
 
 2jll 
 
 s^ 
 
 &^ 
 
 K^iZ£_ 
 
 f-^a 
 
 f-/^ . 
 
 i^ 
 
 V£. 
 
 ,i£-2z 
 
 r.^ra 
 
 ±_^Z° 
 
 £/J''3-i,a 
 
 ^.ai-&^-/a 
 
 tS.'^a 
 
 3.^a 
 
 £:Z2 
 
 ^■^/ 
 
 /;Z'/ 
 
 g^g I 
 
 /-K^>- 
 
 X-»^ 
 
 i^r 
 
 y~^o 
 
 i^-^'^f 
 
 i£>i. 
 
 /■6 a /.i,^ 
 
 /^ 
 
 ;«'.? 
 
 iL'—Z^. 
 
 .Z^. 
 
 Z^ 
 
 -^ 
 
 ..^ 
 
 /■a<y- 
 
 /■/^ 
 
 /S /■ /,f'/(/a 
 
 P' /vn) 
 
 /'■^i 
 
 .^ 
 
 .^^. 
 
 Z^ 
 
 ^^^ 
 
 Sa^o 
 
 J^-^c 
 
 ^■-^^ 
 
 7Jia 
 
 fW" 
 
 /a X^ 
 
 J'-^c 
 
 /■A7 
 
 y^rfe 
 
 ^^•a 
 
 /^/ ;;7;^tf 
 
 y«f ./ < ' ^ «4 t57^, 
 
 /<rs ' 
 
 -Z_ 
 
 ,i£i 
 
 //J- 
 
 /. ;Z^ 
 
 //J 
 
 _:2L 
 
 //J 
 
 _,fj_ 
 
 /-■ ft.C7 
 
 ^fJ 
 
 y~ x-t. ■ /.^ 
 
 ^■^-/■-y^ 
 
 .^^ 
 
 Z^ 
 
 11. 
 
 .^/ 
 
 rjL^y.^S 
 
 ii.ya^.y>f /a.i,^ 
 
 f"Y 
 
 /Z.3\' ^Sf 
 
 yg/y 
 
 /^■v^ ya-yT--/3./i^ /'S-^-'- /ii:3i\^.-7-y 
 
 -/^-^ 
 
 ^i3_ 
 
 /■-f<i' 
 
 /-^/' — 
 
 . f-j- ^/ 
 
 fj\ >2 
 
 .^j 
 
 X^^s- ^6- ^ 
 
 /3^ 
 
 £±£. 
 
 /■Vd, 
 
 x*/^ 
 
 X 4^^^ /.A<:r 
 
 X4/<i 
 
 ^-4/^ 
 
 Zif:^ 
 
 -^v'^ 
 
 /-^^ 
 
 /.y<../^c 
 
 ^■VL 
 
 /.^^ 
 
 y-^t. 
 
 ^ •.y-j^t./.^^ d, / 
 
 -2£L 
 
 ^ 
 
 -^^ 
 
 /2_^ 
 
 :^_^. 
 
 _if£ 
 
 .^ 
 
 ^ 
 
 /■» ^^ 
 
 i^^± 
 
 r^ :iS£ 
 
 ^^ - .g-jgy 
 
 ;JA. 
 
 /< 
 
 y/^-^-^f' 
 
 x^g 
 
 -^ 
 
 iGL. 
 
 /^if 
 
 ^^ 
 
 2->^~B 
 
 ^vyV ~ 
 
 ^^. 
 
 ^^-^ 
 
 -^. 
 
 ^ 
 
 ^J 
 
 2/<^J 
 
 ■^/Ta^ 
 
 y^f^ 
 
 5'-6^ 
 
 J7-ii/ 
 
 J;^ 
 
 -<g-»^ 
 
 A/ri-i' 
 
 ■z^' tj-yg 
 
 ^''■^'' 
 
 i?,<,^ 
 
 3f/ 
 
 <^/" 
 
 .^ 
 
 /^ ' .;gr- ^. 
 
 X-ZCT " ^/iT 
 
 ^or 
 
 -^^ 
 
 -^ 
 
 ^^' »<> 
 
 _2Z£^ 
 
 :2^ 
 
 ^f^ 
 
 i^ 
 
 M^,f9J. 
 
 g/^V 
 
 /z;^ 
 
 Z^ 
 
 £2^ 
 
 Te/Z'/ 
 
 ^/•/^ 
 
 ££:^ 
 
 £^21 
 
 ZZj^-^ 
 
 Z^^^'of 
 
 ^ 
 
 £^ 
 
 £2i2L 
 
 ^^f 
 
 ^/r./ 
 
 ^^^ 
 
 S-^.^TB 
 
 ^;p:^n> 
 
 ^^io ji^-^^ 
 
 -^^"1^ 
 
 2;^^Tr 
 
 J^pn.n -^ 
 
 <P^-^ 
 
 ^^^j •j^/.a.f 
 
 ■■±n 
 
 ^^■36, 
 
 ■■Ml 
 
 ^j.// 
 
 ^»^/ 
 
 •"■^^f 
 
 '/:2.i{ i^g.'l. 
 
 v/-2/^ 
 
 'r'*-'9if-''~y 
 
 1Z./o£ ^^ 
 
 ^«^ 
 
 ^■lli^ii. 
 
 ■^^■iX 
 
 -/iiix 
 
 i<ii3JL 
 
 -/^>^;z 
 
 ■y-/;t,J ■^^■XZiiii.Xi. 
 
 /'/•>■> 
 
 y- 
 
 faf^ i7-'r/ 
 
 ^: 
 
 2££/ 
 
 Z^// 
 
 /^/v^ 
 
 />^/ 
 
 f^j/ ^.it> 
 
 (fj^ 
 
 k^ 
 
 li(jj_ 
 
 2S^ 
 
 ^ ^. 
 
 ^ 
 
 J ^2-5 
 
 ^S' 
 
 /^^•2 /^^ 
 
 /«^/- 
 
 /V^^. 
 
 /7^U 
 
 'loQ- 
 
 ///■Jo/9'O' /^ 
 
 /^i^o 
 
 Z^^- 
 
 /^- /♦f/-<^«7 
 
 -"/y^ 
 
 /^^- 
 
 ^^ 
 
 ^2^: 
 
 ^^ 
 
 *^<>^6^r.oy :3'/i 
 
 jiU 
 
 ^ch-^-H^ 
 
 ^M^ 
 
 ^/ 
 
 v^;i.(io 
 
 /i'/i/i' 
 
 'fr.9' 
 
 U<>''-3 •*■ 7^-7 
 
 'li (-9 
 
 ^?<f 
 
 i^ 
 
 S'/ 
 
 ^ 
 
 ^r- 
 
 ^a 
 
 ^^ 
 
 -2.J 
 
 v^ 
 
 ^ 
 
 Ai_ 
 
 ■/r- 
 
 ;if 
 
 ^ 
 
 ^/ 
 
 3Jl-IA. 
 
 X^ 
 
 JJ 
 
 ^-y 
 
 -/-/ 
 
 ^O 
 
 ^6 
 
 V^ 
 
 >^6 
 
 V>^ 
 
 ^/ 
 
 ^o 
 
 V/ 
 
 j!/.-y^ 
 
 yo 
 
 yo 
 
 ^/ 
 
 vs- 
 
 ^•y 
 
 ^o 
 
 >// 
 
 ENTERED IN RED INK. (ALL GAIN IN ABOVE ILLUSTRATION.)
 
 THE PRACTICAL HOTEL STEWARD 
 
 SHEET NO. 2— Detailed Report on Rooms, Bar^ 
 
 ROOMS 
 
 8 
 
 10 
 
 11 
 
 12 
 
 13 
 
 14 
 
 No. of rooms occupied 
 
 ZjZ 
 
 ^/ 
 
 HL 
 
 Estimated receipts from same 
 
 Y^-^c 
 
 \7 rf^-y _ 
 
 
 /6, 
 
 // 
 
 S^ 
 
 /V 
 
 £Z. 
 
 ^? 
 
 2± 
 
 2^ 
 
 fa 
 
 //.r- /o 
 
 Z^::^ 
 
 /£f^ 
 
 ff- /^ 
 
 ^ 
 
 ///? 
 
 ^ 
 
 Average receipt per room 
 
 A2^ 
 
 A£^'. 
 
 Issues to rooms 
 
 / /o 
 
 .J^ 
 
 
 /;^3 
 
 /.:zg 
 
 /^^ / /9 
 
 /.xs 
 
 /J^ 
 
 /^ 
 
 /^ 
 
 x-^j 
 
 /;2^ 
 
 ,^^ 
 
 ./.?' 
 
 ./g 
 
 ^. 
 
 •^/ 
 
 /^ 
 
 /^^/^ 
 
 ^ 
 
 Daily expense 
 
 ^<?/ 
 
 ■^^/ 
 
 •y'^/ 
 
 •y.^/ 
 
 z?.^/ 
 
 »y-^/ 
 
 r2^ 
 
 i^a/ 
 
 i^-a/ 
 
 y^y^, 
 
 •y^/ 
 
 /?<^/ 
 
 •5^^ 
 
 Cost 
 
 .r^// 
 
 jrz^.^; 
 
 j-y..?!^ 
 
 ^^^/ 
 
 '^y/? 
 
 ^•/a 
 
 A'.?-: 
 
 /~yi^/ 
 
 'T7U J-ri. 
 
 •nr.7. 
 
 Receipts 
 
 rL£o. 
 
 12— 
 
 //s- 
 
 y/J\n 
 
 /o<f ~ 
 
 Z9_ 
 
 ^^ 
 
 ,f/'n> 
 
 /^ 
 
 GAIN 
 LOSS 
 
 5o- 
 
 VV- 
 
 ^ 
 
 ^S 
 
 ^=. 
 
 ^y- 
 
 BAR 
 
 Supplies 
 
 -?^^^' — 
 
 y/^. 
 
 /£Z£ 
 
 ^ 
 
 ££2: 
 
 ^^^/ A^'/a 
 
 •^y/-^ 
 
 z^ 
 
 '/•v; 
 
 Cigars 
 
 9^j' 
 
 d^Ai 
 
 it?" 
 
 Storeroom issues to bar 
 
 — f 
 
 2^^ 
 
 /■i>f 
 
 £^ 
 
 3. /a 
 
 Total issues 
 
 i^/-^r 
 
 ^/j.^ 
 
 ^^77 
 
 -^^■/» 
 
 Ji-r.f} &^.J7 2y-73 
 
 j^V-^i'^/v; 
 
 »<3;ij 
 
 '/*< 
 
 Daily expense of operating bat 
 
 f.^c 
 
 f-^i- 
 
 f <rii 
 
 ^■^C 
 
 ^:n^ 
 
 ,2ijLk 
 
 ,^::^ 
 
 ^ 
 
 ^.yz. 
 
 Cost 
 
 ^".S/ 
 
 (^ ff 
 
 V£^ 
 
 3-/33 
 
 3V 3'' 
 
 34.^3 
 
 iLfi 
 
 ^^■•^^y 
 
 iZVr^ 
 
 /£i2 
 
 b-y'lf 
 
 y^ 
 
 Receipts 
 
 iSZ. 
 
 •/fM \r^6,c 
 
 v/^i'sr- 
 
 ££_. 
 
 ii:^J^7^:>^ 
 
 ^/■9o 
 
 ^7J£ i'/^ 
 
 GAIN 
 LOSS 
 
 IJU£. 
 
 M 
 
 La 
 
 /£ 
 
 ^ 
 
 /^.3^ 
 
 /^. 
 
 z^^ 
 
 ^^ 
 
 ^ 
 
 ^^ 
 
 //f^ 
 
 =^ 
 
 I^ 
 
 ^y.-itf 
 
 CIGARS 
 
 Supplies 
 
 Daily Expense 
 
 'Z±L 
 
 3.J-^ 
 
 '^^ 
 
 //vy 
 
 :i7 fS 
 
 'TTyy //yy 
 
 Zi^ 
 
 :^2^ 
 
 ;<2^ 
 
 ■^^ ^y-x 
 
 Cost 
 
 Vy-V 
 
 Iiii£ 
 
 .3g^V/tyv 
 
 iZ^ 
 
 /, ?YV 
 
 y/.'y^/y^ 
 
 ^>^-/- 
 
 J2l^ 
 
 l^LJJi 
 
 ^-^121^421^ 
 
 Receipts 
 
 GAIN 
 LOSS 
 
 hi\>y 
 
 i/.3S ^^% 
 
 ?^^?:2 
 
 7^^-^ 
 
 J7, >r<i ^j_ 
 
 ±£j£. 
 
 i:£^ 
 
 3L/^ 
 
 ^ 
 
 L!LZxZLh.'2££l 
 
 i±^ 
 
 1^^ 
 
 o',,^,; 
 
 ^ftff'^rf 
 
 ^^ 
 
 /s£i: 
 
 ;^i^-.?/ /:;jrj? 
 
 LAUNDRY 
 
 No. pieces laundered daily 
 
 2^2^ 
 
 No. hours laundry in operation 
 
 '<?i 
 
 /^/y 
 
 //v^ 
 
 /> 7'/y 
 
 v^yiT 
 
 i^ 
 
 ^ j'.^ 
 
 <^ J>< 
 
 7 
 
 L2a2. 
 
 fyS 
 
 OJIS. 
 
 ^ 
 
 //T?- 
 
 2^ 
 
 iAh 
 
 li^O 
 
 d> S.O 
 
 ^./a 
 
 d ;2-o 
 
 i<rs 
 
 Supplies 
 
 3- //'/' 
 
 ^-^ 
 
 Daily expense 
 
 l^ 
 
 £^^L 
 
 s ^'j 
 
 ?.^o 
 
 ^ 
 
 ££- 
 
 f?-' 
 
 iX. 
 
 'XL 
 
 ^XL 
 
 2^^ 
 
 r^^ 
 
 L^ 
 
 Cost 
 
 <^-?7 
 
 V-/7 
 
 0-97 ;^7 
 
 ^07 
 
 ^5^7 
 
 £;fZ 
 
 ^.j- 
 
 2£Z 
 
 tSJZ. 
 
 -^ 
 
 ?-97 
 
 £fZ. 
 
 Cost per 100 
 
 Al. 
 
 s / 
 
 Ski 
 
 ^ 
 
 Xb 
 
 Jto_ 
 
 n 
 
 jii_ 
 
 >// 
 
 IN THE "GAIN OR LOSS" LINE THE LOSS FIGURES ARE ENTERED
 
 THE PRACTICAL HOTEL STEWARD 
 
 7S 
 
 Cigars and Laundry for March, 1913 
 
 15 
 
 16 
 
 17 
 
 18 
 
 19 
 
 20 
 
 21 
 
 22 
 
 23 
 
 24 
 
 25 
 
 26 
 
 27 
 
 28 
 
 29 
 
 30 
 
 31 
 
 TOTALS 
 
 ^/ 
 
 J^ 
 
 ^7 
 
 ^7 
 
 </7 
 
 ^ 
 
 <f-^ 
 
 ^s- 
 
 S3 
 
 B'3 
 
 P? 
 
 76 
 
 S-c 
 
 ^ 
 
 i2 
 
 £^ 
 
 'lZL/2^ 
 
 r 
 
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 IN RED INK. (shown BY EXTRA BLACK FIGURES IN ABOVE ILLUSTRATION.)
 
 74 
 
 Till-: ri;A(Ti('AL iiotkl steward 
 SHEET NO. 3— Table of Fixed Expenses for Each Dept 
 
 MEALS 
 
 Equipment 
 
 Repairs 
 
 Pay roll 
 Laundry 
 
 Gas 
 
 light 
 
 P{fwer 
 
 Co¥e 
 
 Steam 
 
 Water 
 
 Ice 
 
 Printing 
 
 Advertising 
 
 Helps meals 
 
 Total Monthly Expense 
 
 'iVo 
 
 _2^ 
 
 ^v~ 6/ 
 
 ai 
 
 /of 3 76 
 
 1^ 
 
 /^/ ^ 
 
 ZAjTc^ 
 
 \r- 
 
 y^a 
 
 / Zr 
 
 ^ 
 
 f 
 
 Daily Fixed Expense 
 
 ROOMS 
 
 Equipment 
 
 Repairs 
 
 Pay roll 
 
 Laundry 
 
 Light 
 
 Heat 
 
 Water 
 
 Ice 
 
 Helps meals 
 
 Guests' laundry 
 
 Guests' tailor 
 
 Total Expense 
 
 Daily Fixed Expense 
 
 <£> 
 
 -^ 
 
 3^ 
 
 d'/^ 
 
 /^^z 
 
 j£L 
 
 42 
 
 (A 
 
 fT/: 
 
 ■7.&^ 
 
 ^^ 
 
 //'r 
 
 ^ 
 
 c^ 
 
 .AA 
 
 i6'_3^ 
 
 >^7 
 
 7roj 
 
 ^/ .2,0 
 
 3j£2_ 
 
 ^/fi Si>- 
 
 ^ 
 
 ^ f^' 
 
 /^S^ 
 
 a V 
 
 //- ^9 
 
 U 
 
 _^^ 
 
 ^c 
 
 -^ 
 
 3 yd- 
 
 
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 //^ 
 
 y/ 
 
 6>^o 
 
 ZL 
 
 dfs 
 
 Vf/ 
 
 r^ 
 
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 ^fi^y 
 
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 "^ 
 
 line for "total issues," to which is added on The next section of this sht'ct is given to 
 
 the next line the "daily expense of operat- Cisars. The next line, "supplies"; the next, 
 
 ing." The next line is "total costs"; fol- "daily expense"; the next line for "cost"; 
 
 lowing that is "total receipts." The next the next, "receipts," and then fo'- "total 
 
 line shows the "loss or gain" daily, and for loss or gain." 
 
 the month. Following this is shown the action of the
 
 THE PRACTICAL HOTEL BTEWAED 
 
 75 
 
 SHEET NO. 4- 
 
 -Monthly Summary 
 
 for 1913 
 
 
 
 
 
 
 >L 
 
 
 %l 
 
 
 Jfa^ 
 
 ■I 
 
 j4fyu 
 
 I 
 
 
 
 
 
 
 
 
 MEALS SERVED 
 
 ■f- 
 
 
 y,^so 
 
 
 niio 
 
 
 
 
 
 
 
 
 
 1 
 
 
 Cost 
 
 OMV 
 
 ^s. 
 
 l.lGo 
 
 ^0 
 
 3.5-zs 
 
 .3? 
 
 
 
 
 
 
 
 
 
 
 Receipts 
 
 ios^o 
 
 ^r 
 
 isyo 
 
 fO 
 
 uoCif. 
 
 ZS 
 
 
 
 
 
 
 
 
 
 - . 
 
 Average cost per meal 
 
 
 3k 
 
 
 % 
 
 
 33 
 
 
 
 
 
 
 
 
 
 
 Average receipts per meal 
 
 
 ^s 
 
 
 ho 
 
 
 H-i 
 
 
 
 
 
 
 
 
 
 
 PROFIT ON MEALS 
 
 M- 
 
 13 
 
 J^lf) 
 
 n 
 
 !y3J 
 
 W 
 
 
 
 
 
 
 
 
 
 
 No. of rooms occupied 
 
 IM 
 
 
 /5'25' 
 
 
 J92S 
 
 
 
 
 
 
 
 
 
 
 
 C!ost 
 
 /^n 
 
 ^0 
 
 /2/3 
 
 50 
 
 /r^i 
 
 ifS 
 
 
 
 
 
 
 
 
 
 
 Receipts 
 
 /sy") 
 
 00 
 
 /Sfo 
 
 fS 
 
 Zi,n 
 
 ^'^ 
 
 
 
 
 
 
 
 
 
 
 Average cost per room 
 
 
 1^ 
 
 
 7r 
 
 
 76- 
 
 
 
 
 
 
 
 
 
 
 Average receipt per room 
 
 1 
 
 /,r 
 
 / 
 
 11 
 
 / 
 
 3.1 
 
 
 
 
 
 
 
 
 
 
 PROFIT ON ROOMS 
 
 m 
 
 ()(] 
 
 m 
 
 % 
 
 8?/ 
 
 00 
 
 
 
 
 
 
 
 
 
 
 BAR 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Cost 
 
 ^0^ 
 
 7^^ 
 
 f^/j 
 
 (o5- 
 
 /I If 
 
 ^3 
 
 
 
 
 
 
 
 
 
 
 Receipts 
 
 ly-^o 
 
 kS 
 
 /yof 
 
 US 
 
 /m 
 
 f^ 
 
 
 
 
 
 
 
 
 
 
 Average per cent 
 
 
 ^c 
 
 
 f^ 
 
 
 fo 
 
 
 
 
 
 
 
 
 
 
 PROFIT 
 
 SXk 
 
 )^ 
 
 m 
 
 m 
 
 150 
 
 07 
 
 
 
 
 
 
 
 
 
 
 CIGARS 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Cost 
 
 (^v 
 
 f4 
 
 ro(o 
 
 20 
 
 ffo 
 
 7f 
 
 
 
 
 
 
 
 
 
 
 Receipts 
 
 fwa 
 
 10 
 
 H2i 
 
 ID 
 
 /ss$ 
 
 70 
 
 
 
 
 
 
 
 
 
 
 Average per cent 
 
 
 ff 
 
 
 ^7 
 
 
 ^5 
 
 
 
 
 
 
 
 
 
 
 PROFIT 
 
 M,T 
 
 ^l 
 
 bis 
 
 % 
 
 m 
 
 "JS 
 
 
 
 
 
 
 
 
 
 
 LAUNDRY 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 No. of pieces 
 
 mm 
 
 
 mote 
 
 
 37m 
 
 
 
 
 
 
 
 
 
 
 
 Cost 
 
 Cost per 100 
 
 ^% 
 
 3V 
 
 ' 1' 
 
 CO 
 
 IZ(p 
 
 37 
 3/ 
 
 
 
 
 
 
 
 
 
 
 TOTAL PROFIT 
 
 ^57)0 
 
 ^0 
 
 nr] 
 
 8,y 
 
 mh 
 
 8^ 
 
 
 
 
 
 
 
 
 
 
 Less rental 
 
 /,ooc 
 
 CO 
 
 1,000 
 
 OC 
 
 1.000 
 
 oa 
 
 
 
 
 
 
 
 
 
 
 NET PROFIT 
 
 isoo 
 
 to 
 
 15^1 
 
 85 
 
 70514 
 
 y^ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Laumliy. The first line ''total minibor of 
 pieces laundered daily"; the next line "num- 
 ber of hours laundry is in operation"; third 
 line, "supplies"; the next line "daily ex- 
 pense"; next 'cost," and the next "cost 
 per hundred" daily and monthly. 
 
 The object of putting in the time of opera- 
 tion is to show how long it takes to do the 
 given number of pieces, and the report shows 
 the variation from day to day; also affords 
 opportunity to inquire why more is done one 
 day than another, and the reason therefor.
 
 7G THE PRAPTTPAL 
 
 It might be of interest to learn from figures 
 taken from the laundry report for January, 
 1913, that 28,848 pieces of flat work were done 
 in the hotel laundry at a cost of 34 cents the 
 hundred pieces. 
 
 SHEET NO. 3 is ruled in columns for one 
 column to the month to show Fixed Expenses 
 for Each Department as determined from care- 
 fully tabulated reports; these apportionments 
 determine, first, fixed expense for producing 
 meals, and include meals to help, equipment, 
 repairs, pay-roll, laundry, cost of light, power, 
 coke, steam, water, ice, printing and adver- 
 tising. Then comes the total for all of these, 
 which, divided by the days of the month, 
 gives the average daily expense. 
 
 Sections are devoted in this manner to 
 Rooms, Bar, Cigars and Laundry. 
 
 SHEET NO. 4: Then, all the meat in a 
 nut shell, is given on the next sheet headed 
 "Total Summary" for each particular 
 month, as January, February, etc. The sum- 
 
 TTOTEL STEWAED 
 
 mary lists in lines, one following the other: 
 Meals Servetl, cost, receipts, average eosi per 
 meal, average receipt per meal, j^rofit on 
 meals (which profit is entered in red ink). 
 Following this, Rooms Occupied, cost, receipts, 
 average cost per room, average receipt per 
 room, profit on rooms (put in red ink). Then 
 follows Bar, cost, receipts, average per cent, 
 and profit on bar (in red ink). Then Cigars, 
 cost, receipts, average per cent, and profit. 
 Then Laundry, number of pieces, cost per 
 hundred. 
 
 The letters in red ink denoting profit are 
 totaled, showing total profit for the month; 
 from this is deducted the estimated rental, 
 and the balance shows the net profit. 
 
 It might be well, in this connection, to state 
 tliat Miss McGillan o. k. 's every purchase 
 made for the hotel.. In other words, there is 
 nothing bought for any of the departments 
 except upon requisition through her oflSce. 
 In this way she controls the business in all 
 ilepartments. 
 
 o 
 o 
 
 AUDITOR'S SHEET 
 
 Mmnik mf lOO JUoiitA •/ lOO Month »f Itt W^.f* ^ i» 
 
 .UO.TM, 
 
 -o' 
 
 urn. 
 
 .-o„«r 
 
 r"'S 
 
 
 'lio 
 
 urn. 
 
 .-ou- 
 
 ^S^o 
 
 
 'io 
 
 ^u 
 
 
 «K 
 
 
 '^.'i 
 
 -"■ 
 
 ..OU.- 
 
 fo" 
 
 9901 
 
 
 
 
 
 
 9926 
 
 
 
 
 
 
 9951 
 
 
 
 
 
 
 9976 
 
 
 
 
 
 
 9901 
 
 
 
 
 
 
 9927 
 
 
 
 
 
 
 9952 
 
 
 
 
 
 
 997? 
 
 
 
 
 
 
 9903 
 
 
 
 
 
 
 9920 
 
 
 
 
 
 
 9953 
 
 
 
 
 
 
 9978 
 
 
 
 
 
 
 9904 
 
 
 
 
 
 
 9939 
 
 
 
 
 
 
 9954 
 
 
 
 
 
 
 9979 
 
 
 
 
 
 
 9905 
 
 
 
 
 
 
 9930 
 
 
 
 
 
 
 9955 
 
 
 
 
 
 
 9980 
 
 
 
 
 
 
 9906 
 
 
 
 
 
 
 9931 
 
 
 
 
 
 
 995S 
 
 
 
 
 
 
 9981 
 
 
 
 
 
 
 9907 
 
 
 
 
 
 
 9932 
 
 
 
 
 
 
 9957 
 
 
 
 
 
 
 !SI2 
 
 
 
 
 
 
 9906 
 
 
 
 
 
 
 9933 
 
 
 
 
 
 
 9951 
 
 
 
 
 
 
 9983 
 
 
 
 
 
 
 9909 
 
 
 
 
 
 
 9934 
 
 
 
 
 
 
 9959 
 
 
 
 
 
 
 9984 
 
 
 
 
 
 
 9910 
 
 
 
 
 
 
 9935 
 
 
 
 
 
 
 9960 
 
 
 
 
 
 
 9985 
 
 
 
 
 
 
 9911 
 
 
 
 
 
 
 993B 
 
 
 
 
 
 
 9961 
 
 
 
 
 
 
 9966 
 
 
 
 
 
 
 9912 
 
 
 
 
 
 
 9937 
 
 
 
 
 
 
 9962 
 
 
 
 
 
 
 9987 
 
 
 
 
 
 
 9913 
 
 
 
 
 
 
 933B 
 
 
 
 
 
 
 9963 
 
 
 
 
 
 
 9988 
 
 
 
 
 
 
 9914 
 
 
 
 
 
 
 9939 
 
 
 
 
 
 
 9964 
 
 
 
 
 
 
 9989 
 
 
 
 
 
 
 991 S 
 
 
 
 
 
 
 9940 
 
 
 
 
 
 
 9965 
 
 
 
 
 
 
 9990 
 
 
 
 
 
 
 9916 
 
 
 
 
 
 
 9941 
 
 
 
 
 
 
 9966 
 
 
 
 
 
 
 9991 
 
 
 
 
 
 
 9917 
 
 
 
 
 
 
 9942 
 
 
 
 
 
 
 9967 
 
 
 
 
 
 
 9992 
 
 
 
 
 
 
 9918 
 
 
 
 
 
 
 9943 
 
 
 
 
 
 
 9968 
 
 
 
 
 
 
 9993 
 
 
 
 
 
 9919 
 
 
 _ 
 
 
 
 
 9944 
 
 
 
 
 
 
 9969 
 
 
 
 
 
 
 9994 
 
 
 
 
 
 Illustration of Auditor's Sheet for checking off numbered checks or cards. The sheets numbered 
 consecutively from i to lo.coo. Used in Hotel Monthly Rack and Card System of Accounting.
 
 THE PRACTICAL HOTEL S IE WARD. 
 
 Requisition Blanks. 
 
 These Storeroom Requisition Blanks are in use in 
 d first class hotel, and are printed here to give a 
 general idea of a form which, with slight alterations 
 to meet particular demands, will be found satis- 
 factory. The size of sheets can be made to suit the 
 convenience of the printer, It is well to distinguish 
 the different blanks by having the paper for each of 
 a different color. 
 
 NORTHERN HOTEL. 
 
 77 
 .189 
 
 STORE ROOM Deliver to Kitchen ; 
 
 Wanted 
 
 NORTHERN HOTEL. 
 
 _189 
 
 MARKET ROOM Deliver to Kitchen: 
 
 V/anted 
 
 U"f, sh't Tns 
 " ribs 
 " liver 
 " kidney 
 " corned 
 " ox tails 
 ■' skins 
 '■ tongues 
 M't'n racks 
 " saddles 
 " lees 
 loins 
 Lamb, racks 
 kidneys 
 fries 
 pkd tng 
 Veai.h'd'q'tr 
 foreq't'r 
 Calf's head 
 ' brains 
 
 feet 
 ' liver 
 Pork, loins 
 t'nd'rlns 
 sausage 
 Pig's feet 
 Sweetbreads 
 Tripe 
 Hams 
 Bacon 
 Fowls 
 l.,ard 
 
 POULTRY & 
 GAME 
 
 Eggs 
 E'glish snipe 
 'Geese 
 Grouse 
 Partridge 
 Plover 
 Quail 
 Duck, red h'd 
 
 ■• cvas b'k 
 
 " mallard 
 
 ■• teal 
 
 " tame 
 Kiceblrds 
 Keed birds 
 Squabs, tame 
 wild 
 Turkeys 
 Woodcock 
 Spng chick'n 
 Fowls 
 
 FISH AND 
 
 SHELL FSH 
 
 Co.lflsh 
 " salt 
 
 Blueflsh 
 
 Blackfish 
 
 Halibut 
 
 Haddock 
 
 Mack'r'l frsli 
 salt 
 
 Smelts 
 
 Shad 
 
 Bass, striped 
 ■' sea 
 black 
 lake 
 
 Whiteflsh 
 
 Salmon 
 
 smoked 
 
 Sheep's head 
 
 Flounders 
 
 Wanted 
 
 VG'TBLES 
 
 CANNED 
 
 GOODS 
 Artichokes 
 Asparagus 
 American 
 
 " French 
 Beans. Lima 
 String 
 " Wax 
 Brussels spts 
 Caviare 
 Corn 
 Lobster 
 Mushrooms 
 Peaches 
 Pears 
 Peas, Frencl 
 
 " American 
 Pine apples 
 Sardines 
 Shrimps 
 Sorrel 
 Succotash 
 TruflBes 
 
 peeling; 
 
 Apples 
 .\nchovie8 
 Allspice 
 Beans, white 
 Barley 
 Brooms 
 Brushes 
 Cassia, whole 
 
 ' ground 
 Cloves, "hole 
 
 ' ground 
 Corn starch 
 Curry, pwdrd 
 Capers 
 Citron 
 Chocolate 
 Cheese 
 Cracker dust 
 Currants 
 Cr'ked wheat 
 Clams 
 Flour 
 Farina 
 Ginger 
 Gelatine 
 
 Wanted 
 
 Herbs. 
 " Sage.whle 
 
 " '■ gr'nd 
 
 " Thyme 
 
 whole 
 
 '• " gr'nd 
 
 " Bay le'ves 
 
 Hominy 
 
 Jelly 
 
 Lemons 
 
 Port wine 
 
 Sherry 
 
 Whiskey 
 
 Brandy 
 
 Rum 
 
 Alcohol 
 
 Claret 
 
 Mustard 
 
 Mace, whole 
 •• ground 
 
 Macaroni 
 
 Meal, corn 
 " oat 
 
 N'tm'gs.whle 
 
 Olive oil 
 
 Olives 
 
 Pails 
 
 Pepper, gr'd 
 " whole 
 " white 
 " cayenne 
 
 Pea meal 
 
 Pickles 
 
 Kaisins 
 
 Rice 
 
 Rice flour 
 
 Sugar, 
 ■■ powdered 
 •' gr'nul't'd 
 " brown 
 
 Salt 
 
 Sago 
 
 Soap 
 
 Saltpetre 
 
 Twine 
 
 Tapioca 
 
 Tomatoes 
 
 Vermicelli 
 
 Vinegar 
 
 Worcester- 
 shire sauce 
 
 Sa polio 
 
 Italian paste 
 
 NORTHERN HOTEL 
 
 STOREROOM Deliver to Fruit Pantry: 
 
 Wanted 
 
 lbs B"st coffe 
 •' Help " 
 •■ oolong tea 
 '■ (Jreen 
 ■■ Eng.bre'k- 
 fast tea 
 '• Help tea 
 •' Chocolate 
 " Tblebufr 
 •■ Help •• 
 •■ Almonds 
 •■ Filberts 
 " Pecans 
 ■' Walnuts 
 ■' Cut sugar 
 ■' Pow'd " 
 ■■ Gran '• 
 ' Salt 
 • Pepper 
 " Mustard 
 •' Water 
 
 crackers 
 " Soda •' 
 •' Oyster " 
 ' Whitening 
 ' Creamery 
 cheese 
 ' Uoqueft 
 
 cheese 
 ' Swiss ■■ 
 ' Kdani " 
 
 ■ Brie 
 
 ■ Camenb'r 
 
 Wanted 
 
 Doz. eggs 
 
 Current jelly 
 
 cans Apric'ts 
 
 ' Cherries 
 
 ' Peaches 
 
 • Pears 
 
 ' I'ineapple 
 
 • Plums 
 
 ' Quinces 
 ' Sardines 
 ' Salmon 
 box Lemons 
 " Raisins 
 •' Toothp'ks 
 •' Matches 
 hot. Worces 
 
 sauce 
 " Halfd •• 
 •' anch'vi •' 
 " tob'sco " 
 '• chowchow 
 '• (Gherkins 
 " M'x'dp'k's 
 ■■ Olive oil 
 Bath bricks 
 Bars suap 
 gals. Olives 
 Vinegar 
 M'plesy'p 
 R'ckc'ndy 
 syrup 
 Cream 
 Milk
 
 78 
 
 THI-: PRACTICAL HOTKL STEWARD 
 
 Tellman's Prices Eeference Book. 
 
 The object of this book is to supply a ready 
 reference to quantity, price and total value of 
 supplies purchased for the year, and afford 
 opportunity for comparison with the marketing 
 of previous years ; also to present in tabulated 
 form the cost per capita, the commissary pur- 
 chases and issues, the cost of service, the oper- 
 
 ating expenses and receipts of the cafe, the 
 stock used by the bar, and figures relating to 
 expense, milk, cream, salt, ice, coal, transporta- 
 tion, freight rates, etc. The illustration here- 
 with shows one page of the book, natural size. 
 This book is marketed at one dollar in The 
 Hotel Monthly Handbook series. 
 
 
 BRAND 
 
 MIN. 
 PRICE 
 
 MAX. 
 PRICE 
 
 Size 
 pack's 
 
 QUANTITY 
 PURCHASHD 
 
 Bakers Supplies. 
 
 Almond paste .... 
 
 
 
 
 
 
 Baking powder 
 
 
 
 
 
 Ciiocolate 
 
 
 
 
 
 Citron . 
 
 
 
 
 
 Cocoanut whole 
 
 
 
 
 
 shredded 
 Cream of Tartar 
 
 
 
 
 
 
 
 
 1 
 
 Currants. 
 
 
 Gelatin 
 
 
 Glace fruit assorted 
 
 
 1 1 
 
 
 1 
 
 
 
 
 
 
 
 
 
 Orange " 
 
 
 
 
 1 
 
 Mazoil 
 
 
 
 
 
 Marrons 
 
 
 
 1 
 
 Soda 
 
 
 
 1 
 
 Yeast. 
 
 
 1 
 
 " compressed 
 
 
 
 Mince meat 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Extracts, etc. , 
 
 Almond. ' 
 
 
 
 Banana. 
 
 
 
 
 
 Jamaica ginger 
 
 
 
 
 
 Lemon 
 
 

 
 THE PRACTICAL HOTEL STEWARD 
 
 79 
 
 BUYING. 
 
 On the methods employed in buying depends 
 the welfare of the hotel to a great extent. To 
 go buying with a well-filled purse, or for a 
 large and prosperous concern with good credit, 
 who settle their bills promptly, and where the 
 cost need not be taken into consideration, it 
 is an easy task. Anybody can buy for such a 
 house. But where a house depends on the close 
 and economical buying of the steward, it is 
 not so easy, and it requires a man who has a 
 knowledge of the qualities of different brands 
 of goods as well as of the grades of meats, 
 poultry, game, fish, and, in fact, everything 
 
 that is needed in a hotel. 
 
 When the merchant buys he figures if his 
 class of trade can afford to pay the price he 
 will be required to charge to make a living 
 profit, and if he can dispose of said goods 
 before they prove a loss by reason of long 
 exposure, or, if perishable, are spoiled from too 
 much handling. 
 
 To buy for a hotel is different in some ways. 
 Everything the steward buys is for current use 
 and it is not necessary to figure on a direct 
 profitable return, but to procure all articles at 
 a justifiable price, and at the same time satisfy 
 and please the guests. 
 
 19L.- 
 
 5. 
 
 ArfldM 
 
 Z 
 S. 
 
 f 
 
 3 
 
 1 
 
 1 
 
 2 
 
 a 
 
 ArtlclM 
 
 i 
 
 s 
 t 
 
 8 
 S 
 
 s 
 
 1 
 
 Afltdu 
 
 1. 
 
 S 
 
 i 
 
 i 
 s. 
 
 1 
 
 1 
 
 Articles 
 
 ? 
 
 § 
 
 i 
 
 s. 
 
 1 
 
 
 B—t 
 
 
 
 
 
 
 Pork 
 
 
 
 
 
 
 Fi«k 
 
 
 
 
 
 
 V*9«UklM 
 
 
 — 
 
 
 
 
 
 Ribs (1) 
 
 Rlbi (2) _ 
 
 Rooodi - _ 
 
 Briskm 
 
 I«ii*rloUl 
 
 aim— 
 
 Uv<n 
 
 Oi T«lh 
 
 Sooknl Tongue. 
 
 inpe..- 
 
 CoifWd BMf 
 
 •■ Hdps 
 
 
 — 
 
 — 
 
 — 
 
 
 Sau 
 
 
 
 — 
 
 :i 
 
 
 — 
 
 Trout 
 
 
 
 
 
 ••■-" 
 
 
 
 
 
 
 Parsnips 
 
 
 
 j' * "* 
 
 
 
 
 
 
 
 
 
 
 
 Oysters „ 
 
 
 — 
 
 — 
 
 — 
 
 " old..... 
 
 
 
 :::: 
 
 — 
 
 — 
 
 — 
 
 
 
 Sparerlbs..—— 
 MutMt 
 
 
 
 
 
 
 — 
 
 
 
 Finnan Haddie— 
 Oyster Crabs 
 
 
 — 
 
 
 — 
 
 
 
 
 
 Romalne 
 
 Shallots _ .... 
 
 1 
 
 ■" "l" 
 
 ■'- 1 
 
 — 
 
 
 
 Racks 
 
 Saddles. Enftlsh 
 hlcds.. 
 
 
 
 — 
 
 „......, 
 
 — 
 
 
 
 
 Roe Shad 
 
 Shad Roe .._ 
 
 Lobster, green..„ 
 '■ boiled... 
 
 Soft Clams 
 
 Fresh Mackerel 
 V*9*tablM 
 
 
 ..._... 
 
 — 
 
 _..,.. 
 
 
 
 
 Squash, summer 
 
 "1 
 
 
 
 
 
 
 
 ..__ 
 
 — 
 
 
 Lanir 
 
 Whole 
 
 
 
 
 
 1 
 
 1 
 
 
 
 
 
 SBIpi.— 
 
 1 1 
 
 
 Tongue 
 
 Rutabagas. 
 
 1 
 
 
 I 
 
 — 
 
 
 Racks 
 
 Saddles 
 
 Stew Meat 
 
 Peuitrr 
 
 
 
 
 
 
 
 E 
 
 " green 
 Alligator Peats_ 
 
 Artichokes.. 
 
 Beans, Lima 
 
 " string .„ 
 
 Beets ;; 
 
 1 
 
 ......... 
 
 
 
 jwholt 
 
 Qufttts 
 
 t*«s- 
 
 
 Fnilt 
 
 
 •• table 
 
 1 
 
 
 
 ^Strawberries 
 
 :e::::.i: 
 
 
 
 
 
 
 SveMbrads 
 
 
 
 
 
 =; 
 
 , 
 
 E 
 
 _.._ 
 
 
 
 
 •• Heads 
 
 — 
 
 
 ....._ 
 
 
 
 rufkey 
 
 
 
 
 
 
 
 
 
 
 
 
 
 — 
 
 — 
 
 
 Cherries. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Carrots.. _. 
 
 Caul Mower _.. 
 
 Celery, table .... 
 
 Cucumbers „. 
 
 Chives 
 
 Com 
 
 Eggplant 
 
 Endive. .... 
 
 Escarole 
 
 Garlic 
 
 Kohlrabi 
 
 Leeks 
 
 Lettuce 
 
 
 
 
 
 
 
 
 
 
 Pwk 
 
 
 — 
 
 — 
 
 — 
 
 
 
 
 
 
 
 
 ...-_.. 
 
 
 
 1 
 
 .Spring Turkey , 
 
 
 — 
 
 
 
 
 
 
 
 
 — 
 
 
 
 — 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 MlHMilHm. 
 JeHenon Hau. 
 vlfHnU Hut... 
 Weitphalu " 
 
 Help's Hsns 
 
 Bscon 
 
 Help's BscOD... 
 
 Loins 
 
 Pijfeet 
 
 Sill l>ortc ,._ 
 
 LsnllnjPorlc..-. 
 
 PIck'U shoulders 
 
 Fresh 
 
 Fresh Necks 
 
 — 
 
 Guinea 
 
 Squabs 
 
 Rooster Fries 
 
 
 
 
 ........ 
 
 — 
 
 
 — 
 
 
 Grape Fruit 
 
 Oranges, fancy. 
 
 small. 
 
 Peaches 
 
 
 
 
 
 •*• 
 
 
 
 Bass, black 
 
 " striped..., 
 
 Bloe«sh.... 
 
 Codfsh 
 
 Crapple 
 
 Flounder 
 
 
 — 
 
 — 
 
 — 
 
 
 
 . 
 
 
 
 
 
 — 
 
 
 Pluas 
 
 ........ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ...« Mushrooms 
 
 
 
 
 
 
 
 
 
 — 
 
 — 
 
 English Sole. 
 
 
 
 
 — 
 
 
 
 
 
 
 
 
 
 
 
 -.„._ 
 
 __,. 
 
 
 
 
 
 
 
 
 
 
 Help's Fish 
 
 Spanish Mack'l.. 
 
 — 
 
 — . 
 
 
 — 
 
 " old 
 
 •■ pearL.. 
 " Spanish 
 Okra 
 
 — 
 
 
 Dairy 
 
 
 
 
 
 
 
 'lJ.M 
 
 •• (2) 
 
 •• tub 
 
 
 
 
 
 
 
 
 pano 
 
 
 — 
 
 E 
 
 — 
 
 L^ 
 
 
 — 
 
 ...... 
 
 — 
 
 
 
 D<er-ft$ausi«e. 
 
 Jones' ■• 
 
 
 Salmon 
 
 OrtMvuat — 
 
 Panm 
 
 
 
 EttS. _- 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 MARKET I.I.ST. SHK.F.T 11x13 INCHES.
 
 so 
 
 THE PRACTICAL HOTEL STEWARD 
 
 In preparing to go to market the question is, 
 what to buy, how muc-h is needed and Iiow long 
 will the goods keep; also the kind of goods, if 
 for a $12.00 a day hous-e or for a $3.00 to $5.00 
 a day house; if for a first-elass restaurant, or 
 fashionable club, as every one of the above 
 requires goods of a different quality. 
 
 When a house engages a man to buy who is 
 not possessed of the required knowledge it will 
 pay school money, which in some instances 
 amounts to quite a sum until lie has learned. 
 
 A steward in buying should always ask the 
 price of the goods wanted before taking them, 
 no matter how regular he gets the same article, 
 or reliable the firm. Prices change on all 
 goods; they may have advanced to a figure too 
 higli, in which case it would require the selec- 
 tion of another brand. A good firm appre- 
 ciates the strict business methods in a buyer 
 and and will take better care of his orders 
 than if he comes in, reads off his list of 
 articles wanted in a careless way, with an "I- 
 don 't - ask-prices ; my-house-can-pay-f or-them, ' ' 
 air. The steward should buy just like the mer- 
 chant, who first figures on the probable profit. 
 The steward on his tour of marketing often 
 meets with what are called bargains, which he 
 should take advantage of if they are staple 
 and non-perishable goods, but, if perishable, 
 sliould consider well before buying. The goods 
 may be all right if used at once, but if it is 
 necessary to carry them for several days, and 
 in the meantime become unfit for use, the bar- 
 gain becomes a total loss. Among the staple 
 articles which can not be found at bargains 
 are coffee and flour. When a house has a blend 
 of coffee which pleases, it should be continued 
 right along, and so with fliour; to insure good 
 bread there should be kept a brand that runs 
 even the year around. 
 
 Tlie standard lines of canned goods can often 
 be bought cheap — lower than the market is 
 likely to be. It is well in such a case to buy. 
 There should be a regular day every week for 
 buying groceries and at no time should the 
 steward buy goods to last longer than one 
 montii, no matter how cheap, especially where 
 the market is near at hand. 
 
 in buying perishable goods, such as frosli 
 meats, poultry, fish, oysters, game, \egctables, 
 fruit and dairy products, he should iiimself 
 make all selections at the time of purciiasc, 
 and should be able to judge for himself whether 
 the butter is just what he needs, the fish is 
 really fresh, or the poultry is young, and, above 
 all, if the beef is just the quality he wants. 
 The steward should bo able to calculate how 
 
 much he needs for his guests without having 
 a lot left over that can not be put to good use. 
 A great many things, if not all used at one 
 meal, can be carried until, by adding a little 
 more, will make another meal. But there are 
 many things it will not do to buy more than 
 enough for a day at the time, such as berries 
 in season, etc. 
 
 The steward should also know how to take 
 care of the supplies which he buys, meats, of 
 course, requiring most attention. 
 
 Where there is a good ice box or system of 
 refrigeration, and ])roper attention given, there 
 is practically no loss. 
 
 To Market. 
 
 The steward should not use tobacco or strong 
 drink before going to market, as such indul- 
 gence easily affects the fine sense of taste 
 necessary. I will endeavor to illustrate a trip 
 to the market for a $3.00 i)er day hotel, with a 
 house count of 200, starting at the head of the 
 list: 
 
 OYSTERS IN SHELL— A very desirable 
 dish in season and about four-fifths of the 
 guests will call for them. Allowing five to the 
 order makes eight hundred. Where they are 
 used more than once a week it is cheapest to 
 buy them by the barrel; they will keep for 
 several days in a cool place with cracked ice 
 over them. Oysters in bulk for stewing, if not 
 frequently served, will take about three gal- 
 lons solid measure per meal; when served daily 
 for breakfast, half that quantity is sufficient. 
 Large oysters for frying, when used every day^ 
 one and one-half gallons ; but when served, 
 twice a week about three gallons are required. 
 Oysters to be in good condition should not float 
 nor have a strong odor, and should be kept in 
 a cool place and pieces of ice placed in the tub. 
 They sjioil very quickly in warm air. 
 
 CLAMS — Little necks; not so many are used 
 as of oysters, only about half the guests will 
 call for them. They sell at about the same 
 price as shell oysters and are kept the same 
 way. For Friday's dinner for chowder it will 
 require about 350 large clams. 
 
 FISH — Where fish is served at every meal 
 tiie ratio per guest is not over one-sixth of a 
 pound for eacii. This apjjlies to the varieties 
 whicli are to be had the year around, such as 
 whitefish, bluefish, trout, Spanish mackerel, 
 halibut, etc. Ratio gross weight will run al- 
 most double, or a trifle over one-quarter pound 
 on such fish as red snapper, bass and pike, on 
 account of the increased waste in cleaning 
 them, mainly large heads. The shad being a 
 verv desirable fish when it first comes in the
 
 THE PEACTICAL 
 
 market the ratio will run about one-quarter 
 pound per guest. I place my fish order: 
 
 If for whitefish, 33 pounds. 
 
 If for bluefish, 33 pounds. 
 
 If for red snapper, 50 pounds. 
 
 If for shad, 12 single or 48 pounds. 
 
 If for smelts, 15 pounds. 
 
 If for pan fish, S pounds. 
 
 In selecting fish: To tell if fresh the gills 
 should have a natural red color, the eyes clear, 
 and, by pressing the finger behind the small 
 upper fin nearest the tail, the fish should feel 
 £rm; but if the finger strikes the backbone the 
 the fish is old. After the fish is delivered at 
 the hotel it should be cleaned, then ice should 
 be broken fine, place in layers the fish and iee 
 alternately, but the fish should not be cut or 
 split before it is to be used, as by cutting fish 
 and then icing, the best of the fish, its flavor, 
 is lost. 
 
 FKESH MEATS— Xext on the list are the 
 fresh meats. Seldom are they bought from 
 ilay to day. The steward usually buys ahead 
 for several days, but this time we will buy 
 enough for one day only. 
 
 LOINS OF BEEF— This house serving no 
 supper it will be required for breakfast only. 
 About 70 per cent of the guests eat steak, 
 where a good quality is served; that will 
 require 140 steaks. In order to find how many 
 loins are needed I will give my experience of 
 cutting two loins different in size and quality. 
 The first loin Aveighs 68 pounds, first class, well 
 
 fed young steer: 
 
 Pounds. Steaks. 
 
 Sirloin 17 32 
 
 Tenderloin 5 16 
 
 Hip 10 24 
 
 Fat 8 
 
 Flank 4 
 
 Bone 14 
 
 Hip for help 10 
 
 Total 68 72 
 
 Loin cost 16 cents per pound gives a total of 
 $10.88. Deduct from this $1.98, the highest 
 value of parts not used as steaks, and you have 
 $8.90, net value of seventy-two steaks, which 
 makes each steak worth about 12.3 cents. 
 The f-econd loin weighed only 54 pounds and 
 
 •cost 16 cents per pound: 
 
 Pounds. Steaks. 
 
 Sirloin 8 24 
 
 Tenderloin ^1-2 12 
 
 Hip 12 13 
 
 Flank 10 
 
 Bones 10 
 
 Fat lOij 
 
 Total ^54 49 
 
 Cost of loin 54 pounds at 16 cents per pound 
 
 HOTEL STEWARD 
 
 81 
 
 was $8.64. Deduct 92 cents, value of waste 
 cuts, leaves $7.72, the cost of 49 steaks or 15.5 
 cents each. The first loin was killed and used 
 in Chicago; the latter in the South and was 
 of inferior quality compared with the former. 
 It will require two loins of well fed young 
 steer. 
 
 RIBS — Next I need ribs; how many? I will 
 see. A good carver can cut from 55 to 65 
 cuts out of a rib of 35 pounds. About 70 per 
 cent of the guests call for roast beef, and since 
 the chef has no cold beef for tomorrow's lunch 
 I will take four ribs. Tomorrow I can take one 
 less. The dift'erence between a steer rib and 
 that of a cow is, the bones of the former are 
 smaller, not so curved, and carry thicker meat 
 on the back. 
 
 MUTTON — When mutton is young and rea- 
 sonably fat it is always a desirable dish, es- 
 pecially as chops. It will require about half 
 pound to the guest, or fourteen racks of seven 
 pounds each, or 98 pounds and you get ten 
 chops to each rack. Short racks are cut about 
 one inch below the lower rib. The neck is cut 
 away at the other end and the short or breast 
 ribs are cut away. In serving lamb chops 
 (of which the per cent, required for each guest 
 is far greater than mutton) I have found that 
 it is more profitable to buy the whole front 
 quarters. For instance, if it takes tv.-enty racks 
 of lamb at five pounds each — one hundred 
 pounds, we will say, at thirteen cents per 
 pound, would be a cost of $13.00. Now take 
 twenty fore-quarters weighing eight pounds 
 each, would be a total of 160 pounds at eight 
 cents per pound, $12.80. After trimming there 
 are sixty pounds of breast and neck worth three 
 cents per pound, or $1.80. Deduct this from 
 the first cost and the twenty racks will cost 
 just $11.00, a gain of $2.00. There is no profit 
 in buying heavy mutton this way. Where either 
 mutton or lamb chops are served every morn- 
 ing the quantity used will be much less. 
 
 In buying lamb for roasting it requires about 
 half a pound to the guest; fresh pork three- 
 eighths pound; fresh pork sausage, for break- 
 fast, about twenty pounds. 
 
 I now go to the poultry dealer. First on the 
 list are TURKEYS; it will take about 150 
 pounds, or three-quarter pound for each guest, 
 of undrawn well fattened young turkeys for a 
 dinner. They should be even in size and weigh 
 about fifteen to sixteen pounds each. 
 
 CHICKENS, old, when used for pie, will re- 
 quire about eighty-five pounds; when for boil- 
 ing, about one hundred pounds. Young chick- 
 ens for roasting, about 150 pounds. To tell
 
 82 
 
 THE PEACTICAL HOTEL STEWAED 
 
 when a chicken is young, press on the point of 
 the breast bone; if it gives it easily proves that 
 it is not matured, but if firm and sharp it is 
 an old chicken. 
 
 DUCKS AND GEESE— It requires the same 
 quantity as turkeys for roasting. A sure way 
 to tell Avhen a duck or goose is young is to 
 press the wind-pipe between thumb and finger; 
 if it crushes with ordinary effort they are 
 young; the old ones will not crush, 
 
 OLD PIGEONS for pie will require about 
 seven dozen. 
 
 SQUAB for broiling are served whole and 
 nearly every guest orders it. It is a most ex- 
 pensive dish. 
 
 SPEING CHICKENS for broiling should 
 weigh about eighteen pounds to the dozen and 
 serve half a chicken for an order. As nearly 
 every guest is sure to order spring chicken, 
 about eight dozen will be required. It is safest 
 to buy them by weight as it insures a more 
 even size. 
 
 CAPONS, or gelded cocks, are among the 
 most desirable of domestic fowl in the market. 
 The fact of their being altered when about two 
 months old they are easily fattened and grow 
 quite large; their flesh is of a most delicate 
 flavor, and the breast, when roasted and nicely 
 carved, very much resembles that of a pheasant. 
 They are usually served boiled. They are easily 
 told by a sear in front of the leg and near the 
 back. For boiling I buy in the same ratio as 
 for chicken, 
 
 GAME — The season being very short on some 
 varieties, it is served as often as the house can 
 afford while the season lasts. 
 
 MALLAED DUCKS, when properly cooked, 
 are well liked by the average guest. There are 
 about six small orders in one duck, and as 
 nearly every guest calls for mallard, I buy 
 three dozen. 
 
 TEAL being very small, only two orders to 
 each duck, I buy eight dozen. 
 
 QUAIL — About ninety per cent, of the 
 guests will call for them; also snipe and 
 plovers. It requires fifteen dozen to make a 
 meal of any of the above, allowing one to an 
 order. 
 
 PAETEIDGES— In first-class houses par- 
 tridges are served a half to an order, usually; 
 but in a $3.00 per day house I make four 
 orders, and in that way four dozen will serve 
 a dinner. 
 
 PEAIBIE CHICKEN will cut in six orders, 
 so three dozen will do of them. 
 
 OTHEE GAME, such as venison, elk, ante- 
 lope and bear, one saddle is enough for a din- 
 ner. 
 
 BUTTEE can not be bought without trying. 
 The color should be even, the flavor sweet, and 
 contain about one ounce of salt to the pound. 
 Butter should be kept in a separate box, away 
 from fruits or cooked foods of any kind, as it 
 easily absorbs foreign odors and becomes 
 tainted. 
 
 VEGETABLES (excepting asparagus) will 
 keep for several days and can therefore be 
 bought in quantities as bargains present them- 
 selves. Asparagus being the most desirable 
 vegetable in the market, when in season, more 
 than enough for one or two meals should not 
 be bought, as they will not keep. 
 
 APPLES are usually packed in barrels. In 
 buying them I always have them opened, one, 
 and sometimes both ends; then inspect to the 
 depth of several layers before taking them. 
 
 OEANGES are the most desirable fruit that 
 we have for the table; they are healthful and 
 the average guest prefers them to any other 
 fruit, and every good house of any standing 
 should have them for breakfast as long as they 
 are to be had at a reasonable price. Florida 
 oranges art the best in the American market, 
 but Mexico and California also produce large 
 quantities of the fruit of fairly good quality. 
 Oranges two hundred to the box are just the 
 right size for an American plan hotel. It re- 
 quires about one and a half boxes for a break- 
 fast. 
 
 SMALL FEUITS— The berry season is al- 
 ways looked forward to w^ith great delight by 
 the hotel guest, and the steward takes pride in 
 serving them as earl}' as possible; but as there 
 is nothing on the bill of fare which they take 
 the place of, it also means an increase in store- 
 room expenditures, until they are plentiful, 
 when they are served daily in different styles, 
 they then take the place of other fruit. The 
 first to reach the market are from the South, 
 and of poor quality. There are about five or- 
 ders to every quart; it will take about thirty- 
 six quarts. 
 
 GEOCEEIES are usually bought in quanti- 
 ties to last from two weeks to a month and 
 selections are made by samples, mainly. A 
 poor observer can spend more money than 
 needed ; for example I want : 
 
 CANNED PEAS, paid last $1.35 per doz. 
 The salesman shows a sample very good for the 
 above figure, but, he says, "I have a lot in for 
 ten cents per dozen less which are fully equal to 
 this sample. ' ' He brings a sample, which, 
 upon opening, I find as good, and it suits me 
 first rate. By taking twenty cases I gain $4.00, 
 which, if I had given the order without further
 
 THE PEACTICAL HOTEL STEWAKD 
 
 83 
 
 inquiry, would not iiave been made; and so with 
 everything I buy. 
 
 TEA requires the most attention, as the 
 dealer must be relied on to a great extent. 
 There are three varieties of tea which are suffi- 
 cient for any American plan house to carry; 
 they are Oolong, English Breakfast and Young 
 Hyson. With these in stock mauy different 
 blends can be made by mixing different pro- 
 portions and the guest suited. 
 
 In buying teas I have samples drawn of the 
 kind wanted. Plenty of time should be taken 
 in passing upon the qualities. Five or six 
 dollars is easily saved and at the same time 
 have a tea that is just what is wanted. 
 
 COFFEE — The principal element of success 
 in making coffee is good material to make it 
 with. Coff'ee for breakfast should be stronger 
 than for lunch and dinner, for the reason that 
 every coff'ee drinker is a connoisseur at break- 
 fast. I find a blend of three-quarter Old Gov- 
 ernment Java and one-quarter Mocha will make 
 a very satisfactory coff'ee for the average hotel. 
 When a blend is found which is satisfactory to 
 the house it should be continued. Frequent 
 changes are not commendable. 
 
 * vf * 
 
 The ratio which I have applie.A in my illus- 
 trations in buying is not intended for houses of 
 all grades and localities; for instance: hotels 
 by the seashore and northern lake resorts use 
 a great deal of fish, where it is just fresh out 
 of the water; and hotels in the South require 
 large quantities of fresh fruits and vegetables, 
 but less meats. My approximations apply only 
 to centrally located hotels catering to transient 
 patronage, rate from $2.00 to $3.50 per day, 
 and where a condensed bill of fare is in use. 
 
 A steward, no matter how well he under- 
 stands his business, must first learn the wants 
 of the guests of the house for which he is to 
 buy before he can do so intelligently; mathe- 
 matical calculations are of little use without 
 practical knowledge of the requirements of the 
 table in the particular locality in which he 
 
 buys. 
 
 * * * 
 
 In cities there are many establishments icho 
 deal in goods needed in hotels and are in com- 
 petition for patronage. This is the means of 
 fair prices on certain commodities. 
 
 It is a true saying that "competition is the 
 life of trade." This is especially so with re- 
 gard to dealers in perishable goods. The stew- 
 ard or buyer bearing this in mind can, by close 
 ivatching, often buy very cheaply. It should be 
 one of his chief aims to keep posted on condi- 
 tion of the market. But I do not believe it a 
 
 good idea to keep the patronage too much 
 dicided and uncertain. To select a few reliable 
 firms wlto may depend on selling you a certain 
 amount of goods is commendable, as they will 
 find it to their interest to take good care of 
 you, and will give any advantage that may 
 offer both in prices and quality. If you are 
 nobodys customer they will all try to take ad- 
 vantage of you, and if the particular goods you 
 want are scarce, will not care to sell you at all, 
 unless for exorbitant prices, as they prefer to 
 keep tJicm for their regular patrons. The fact 
 that a firm is larger or wealthier than another 
 is no evidence that they handle the best goods 
 for tfie lowest prices; nor is it any reason why 
 there should be discrimination in their favor; 
 but the man who tells you in plain language 
 the best lie can do and then sticks to his 
 promise is tlie right party to patronise. Look 
 out for tlie man wlio wants to be too nice to 
 you: lie may cause you to pay for all of his 
 polite honors and smiles. 
 
 Where the buying must be done by mail or- 
 ders it is far more difficult to attain desired re- 
 sidts. You are entirely dependent on the 
 dealer; he can send what he sees must be first 
 disposed of, and occasionally one gets goods 
 from some {otherwise) reliable firms that would 
 hardly be looked at where a choice can be had. 
 Here, again, it is most necessary to select a 
 reliable house who have a good business stand- 
 ing. Write and tell them what class of goods 
 you need, and then, if what is sent is not up 
 to the required standard, notify them that the 
 goods are held subject to their order. They will 
 soon find that they must send what is desired 
 or lose your patronage. 
 
 Last, but not least, buy from no one who is 
 ready to offer personal inducements, and don't 
 let a man sell you goods that you have no need 
 of. Buy just what you want and no more. 
 
 I have found it a good custom to talk mat- 
 ters over with the chef before ordering or going 
 to the market. For the steward and chef to act 
 in conjunction in all such matters saves the 
 house many a dollar. 
 
 Preservation of Meats. 
 
 A refrigerator in which an equable tempera- 
 ture of from 36 to 40 degrees can be main- 
 tained Mill keep meats for over three weeks. 
 I found in taking a trip through the principal 
 packing houses of Chicago that in the large 
 chill rooms where all fresh killed cattle, sheep 
 and hogs are hung for cooling, the temjjerature 
 ranged from 32 to 40 degrees. These rooms 
 (which it is worth any hotel man 's time to see) 
 cover acres of floor space, and hundreds of
 
 84 
 
 THE PRACTICAL 
 
 dressed cattle bang in rows so exact that tlio 
 sight is beautiful to behold. The cooling is 
 done by coils of pipe placed side by side about 
 fourteen feet overhead and extending the en- 
 tire length and widtii of tlie ceiling. These are 
 regulated by vents by which the cold blast can 
 be increased or diminished at will. The meat 
 dealer goes into these rooms and makes his 
 selections and then has the jjrivilege to let his 
 beef purchase hang there until sufficiently aged, 
 which is not less than ten days and sometimes 
 as long as three weeks. The meat when taken 
 from this storage ajjpears as fresh as if just 
 killed. 
 
 I believe where small refrigerators are built, 
 using the above ^ilan, the best results are met 
 with. 
 
 BEEF should always hang and be kept free 
 from ice. 
 
 POULTRY should also hang and be kept as 
 dry as possible. 
 
 CORNED BEEF— To make corned beef 
 (sweet pickle) : Make a salt brine, strong 
 enough to carry a potato; then add a quarter 
 pound saltpetre and three pounds sugar to two 
 hundred pounds beef; tiieu place the beef in 
 
 HOTEL STEWARD 
 this and leave thirty days before using. 
 
 DRY, SALT OR SMOKED BEEF— Place in 
 layers in a square tank or vat, using coarse salt 
 only. After leaving tiie meat in the salt for 
 thirty days take out and place in fresh water 
 to draw for twelve hours; take the beef, wij)e 
 with a cloth, tlien hang up to dry and smoke. 
 
 HAMS — The same jirocess as corned beef 
 is employed, but they should remain in the 
 brine for six weeks to be well cured, tiian wash 
 in fresh water, wipe witii a cloth, hang up to 
 dry and smoke. 
 
 BACON recjuires about iialf the time of hams. 
 
 Preservation of Dressed Game. 
 
 Take a Hat square tin [lan not over two 
 inches deep; lay the birds or other game, fiat, 
 packing close side by side until the pan is full; 
 then cover with another pan a size larger that 
 tits closely when inverted; set in a box; then 
 bury in fine broken ice to a depth of about 
 three inches, and scatter a little salt over the 
 ice. In this way game will keep a long time 
 in perfectly fresh condition, but it should be 
 used immediately after exposure. Game should 
 never touch the ice, aluays keep dry. 
 
 Tables From Farmers' Bulletin, 391. 
 
 The following tables taken from the Farm- 
 ers' Bulletin No. 391, Department of Agricul- 
 ture, will be found of interest to the student, 
 and I believe of considerable worth. The first 
 relates to the Estimated Cost to the Whole- 
 saler of Different Cuts when the Carcass is 
 Purchased. Prices of the carcass range from 
 a minimum of 4% cents to 8 cents per pound. 
 
 The second table gives the Average Com- 
 position of Edible Portion of Different Cuts 
 of Meat. 
 
 The third table gives the Net Cost of Edible 
 Portion of Different Cuts of Meat as Compared 
 with Assumed Market Price per Pound.
 
 THE PRACTICAL HOTEL STEWARD 
 
 Estimated Cost to the Wholesaler of Different Cuts "When the Carcass is Purchased at 
 Certain Prices per Pound, Dressed W^eight. 
 
 ASSUMED SALE PRICE PER POUND 
 
 ESTIMATED COST OF CUT 
 
 OF CARCASS 
 
 
 
 
 
 
 
 
 
 Ribs 
 
 Loins 
 
 Chucks 
 
 Plates 
 
 Shanks 
 
 Rounds 
 
 Flanks 
 
 Suet 
 
 Cents 
 
 Cents 
 
 Cents 
 
 Cents 
 
 Cents 
 
 Cents 
 
 Cents 
 
 Cents 
 
 Cents 
 
 4% 
 
 7 ^ 
 
 8 
 
 3/2 
 
 2>^ 
 
 2 
 
 4/ 
 
 3 
 
 3 
 
 5 
 
 I'A 
 
 9 
 
 4 
 
 3 
 
 2 
 
 5 
 
 3 
 
 3 
 
 5% 
 
 TVa 
 
 9'4 
 
 4 
 
 3^2 
 
 2 
 
 5 
 
 3 
 
 3 
 
 5'A 
 
 8 
 
 10 
 
 4 
 
 3^2 
 
 2 
 
 5 
 
 3 
 
 3 
 
 5H 
 
 8>4 
 
 loyi 
 
 4-4 
 
 3>^ 
 
 2 
 
 5 '4 
 
 3 
 
 3 
 
 6 
 
 9 
 
 11 
 
 4'4 
 
 3^2 
 
 2 
 
 5/2 
 
 3 
 
 3 
 
 6X 
 
 9% 
 
 12 
 
 4K 
 
 3/2 
 
 2 
 
 5M 
 
 3 
 
 3 
 
 6/^ 
 
 lO 
 
 12^^ 
 
 4K 
 
 3/2 
 
 2 
 
 5M 
 
 3 
 
 3 
 
 7 
 
 II 
 
 14 
 
 5 
 
 3/2 
 
 2 
 
 5M 
 
 3 
 
 3 
 
 7H 
 
 12^ 
 
 15 
 
 5V 
 
 zH 
 
 2/2 
 
 6M 
 
 3 
 
 3 
 
 8 
 
 14 
 
 i6 
 
 5'< 
 
 4 
 
 3 
 
 6K 
 
 4 
 
 4 
 
 Average Composition of Edible Portion of Different Cuts of Meat. 
 
 KIND OF MEAT 
 
 Beef: 
 
 Brisket 
 
 Chuck rib 
 
 Flank 
 
 Porterhouse 
 
 Neck 
 
 Ribs 
 
 Round 
 
 Shank 
 
 Side , 
 
 Veal: Side with kidney, fat and 
 
 tallow , 
 
 Mutton: Side without tallow. , 
 Lamb: Side without tallow. ... 
 Pork: Tenderloin 
 
 Chops 
 
 WATER 
 
 Per cent 
 
 54-6 
 66.8 
 
 59-3 
 6o.o 
 66.3 
 
 57. o 
 67.8 
 
 70.3 
 62.2 
 
 71-3 
 53.6 
 58.2 
 66.5 
 50.7 
 
 PROTEIN 
 
 Per cent 
 15.8 
 19.0 
 19.6 
 21 .9 
 20.7 
 17.8 
 20.9 
 21.4 
 18.8 
 
 20.2 
 16.2 
 17.6 
 18.9 
 16.4 
 
 Per cent 
 28.5 
 
 13.4 
 21 . 1 
 20.4 
 12.7 
 24.6 
 10.6 
 8.1 
 18.8 
 
 29.8 
 
 23-1 
 
 13.0 
 
 32.0 
 
 Per cent 
 0.9 
 1 .0 
 
 • 9 
 i.o 
 1.0 
 
 .9 
 I.I 
 
 .9 
 .9 
 
 1.0 
 
 .8 
 
 I.I 
 
 1.0 
 
 FUEL VALUE 
 PER POUND 
 
 Calories 
 
 1.495 
 920 
 
 1.255 
 
 1,270 
 
 920 
 
 1.370 
 
 835 
 
 740 
 
 1. 145 
 
 715 
 1,560 
 1,300 
 
 900 
 1.655 
 
 Net Cost of Edible Portion of Different Cuts as Compared with Assumed Market Price per Pound 
 
 KIND OF MEAT 
 
 Proportion of 
 
 Bone or Waste 
 
 in Cut 
 
 Proportion 
 Edible Materi- 
 al in Cut 
 
 Assumed Mar- 
 ket Price per 
 Pound 
 
 Net Price per 
 Pound of Ed)^ 
 ble Portion 
 
 Beef: 
 
 Brisket 
 
 Per cent 
 
 23.3 
 19.0 
 
 5.5 
 53.8 
 12.7 
 
 31.2 
 
 20.1 
 
 8.5 
 38.3 
 
 5.9 
 26,5 
 
 3.4 
 24.5 
 17.7 
 14.8 
 
 21.2 
 
 19.3 
 
 8.1 
 
 8.7 
 12.2 
 
 Per cent 
 76.7 
 81.0 
 
 94.5 
 46.2 
 
 87.3 
 68.8 
 
 79.9 
 91.5 
 61.7 
 
 94.1 
 73-5 
 96.6 
 
 75-5 
 82.3 
 85.2 
 78.8 
 80.7 
 91.9 
 91.3 
 87.8 
 
 Cents 
 7.0 
 
 lO.O 
 
 7.0 
 10. 
 20.0 
 
 7.0 
 15.0 
 15.0 
 
 3-0 
 
 5.0 
 22.0 
 20.0 
 12.5 
 15.0 
 15.0 
 12.5 
 15.0 
 12.5 
 20.0 
 20.0 
 
 Cents 
 9.0 
 
 Rump. . 
 
 12.5 
 
 Flank 
 
 7.5 
 
 Chuck rib 
 
 22.0 
 
 Porterhouse 
 
 23.0 
 
 Neck 
 
 10. 
 
 Ribs 
 
 20.0 
 
 Round 
 
 Shin 
 
 16.0 
 
 Heart 
 
 5.3 
 
 
 29.8 
 
 Veal : Cutlets 
 
 21.0 
 
 Breast 
 
 12.0 
 
 Mutton : Leg 
 
 C hops 
 
 Forequarter cut for stew 
 
 18.0 
 17.3 
 20.0 
 
 
 20.0 
 
 Salt pork. 
 
 13.0 
 
 Bacon 
 
 22.0 
 
 
 23.0 
 

 
 86 
 
 THE PRACTICAL HOTEL STEWAKD 
 
 BILLS OF FARE (AMERICAN PLAN). 
 
 Tlu! aiiuiigeiueut of bills of fare is a most 
 important part of the steward's duties, and in 
 the undertaking of this work he should be 
 posse:?sed of good taste as well as a knowledge 
 of ditferent kinds of dishes, so that he may 
 be enabled to arrange them in the order in 
 which they ought to be eaten, and at the same 
 time give them an artistic appearance. 
 
 The bills of fare of a hotel are often sent 
 away by the guests to their friends, as well as 
 to guests and landlords of other houses in dif- 
 ferent jjarts of the country. The traveling 
 public is interested in them for the reason that 
 they may have occasion to stop at the house 
 where the bill is from and begin to judge the 
 house by what it offers the guest to eat. The 
 hotel man studies the bill from a business 
 standpoint; he criticises the ability of the stew- 
 ard, and he looks for new ideas, which if he 
 considers good, would try to emulate. 
 The Bill of Fare Reflects the House. 
 
 Bills of fare are subject to nuK-h comment 
 and are, in many instances, considered in the 
 light of a reflector of the manner in which the 
 house is conducted. They certainly do reflect 
 the stewarding of the same. 
 
 Well arranged bills of fare come only from 
 a house where the back part is harmoniously 
 conducted. To serve a well-selected and ar- 
 ranged bill of fare with required changes every 
 day is essential, and can be done in the cheaper 
 houses just as well as in the high-priced ones. 
 In treating this subject it is not my aim to 
 formulate anything original or to offer any- 
 thing that is not known to the veterans in the 
 Iirofci-sion. 
 
 I will endeavor to illustrate as well as possi- 
 ble the metliods adopted in making bills of fare 
 which r believe will meet with general ap- 
 proval. There will appear herewith a large 
 and well-arranged collection of models from 
 houses ranging from $2.00 per day upward, 
 representing all localities, and may be taken 
 as a fair average, the major jtart of them hav- 
 ing been favorably commented upon by various 
 prominent hotel papers. 
 
 Influence of the Press in Bill of Fare Reforma- 
 tion. 
 
 To the hotel press is due all the credit for 
 the progress which has been made in the im- 
 provement in bill of fare making. All the 
 older men in the profession well know how 
 irregular the style of making bills of fare was 
 only a few years ago, and what monstrosities 
 were often met with, which undoubtedly would 
 exist at the present time had the press not un- 
 
 dertaken the task of reformation. Even now 
 one can plainly see where papers treating on 
 this subject are not read in some of the coun- 
 try districts. 
 
 Steward and Chef "Work Together. 
 
 In making bills of fare the steward and chef 
 should work together; it can be done with bet- 
 ter advantage to the house than is possible 
 where the steward makes the Avhole bill and not 
 consult any one. The soups and entrees belong 
 to the chef; he always has something in his ice 
 box left over which he can use best according 
 to his own ideas, while if the steward tries to 
 dictate to him what he (the chef) sliould make 
 out of the articles the chef may have on hand^ 
 the same pains will not be taken as if he were 
 permitted to follow his idea. 
 Important Considerations in Bill of Fare 
 
 Making. 
 
 The principal consideration in arranging bills 
 of fare are: first, what class of house; second, 
 the class of jjatrooage to be catered to, whether 
 transient or family ; and, third, where located. 
 Rate, Patronage, Locality. 
 
 It is necessary to consider the class house 
 because it is out of reason to use the same kind 
 of bill for a $2.00 a day hotel as that used in 
 a house that charges $.5.00 a day for accommo- 
 dation. It would be ruinous to the cheaper 
 house. 
 
 By ' ' class of patronage ' ' I mean, whether 
 they are of the transient, such a& professional 
 traveling men of all nationalities patronizing 
 the same house; or if they are permanent resi- 
 dents in a family hotel. It is well known that 
 the American eats his food only mildly sea- 
 soned — no strong heavy sauces; he eats his 
 roast beef and steaks mostly rare ; while the 
 German prefers well done roasts, heavy soups 
 and sour sauces, with plenty of seasoning. 
 
 In family hotels where there are a great 
 many ladies and children to satisfy, the stew- 
 ard's position is a most trying one. What 
 jileases one displeases the other. Xot long ago, 
 while standing in the rotunda of the hotel in 
 which I was engaged, a lady came to me and 
 said, "I wish to compliment you on your nice 
 meals, but my husband does not like the coffee^ 
 he says it is not good." And while expressing- 
 my regrets along came a second lady with 
 profuse compliments and especially praising 
 the coffee. Of course this created considerable 
 merriment at the exi)ense of both parties. This 
 will give only a faint idea. These houses re- 
 quire more radical changes in cookery than any 
 other class. 
 
 By "locality" is meant whether the house
 
 THE PEACTICAL 
 
 is located convenient to a good market, witli 
 ample variety of material easily i^rocured at 
 reasonable prices. 
 
 When a steward from a city goes to take 
 charge of a hotel in a country town he finds 
 it necessary to study all the conditions referred 
 to above, learn prices and what there is at his 
 command, before he can make a bill of fare 
 to suit the liouse. 
 Bills of Fare to Be Even in Quality. 
 
 Another very important item that should be 
 
 considered iu making bills of fare for houses 
 
 of any class is that the expensive articles are 
 
 evenly distributed during the week with the 
 
 cheaper ones; for instance, taking a dinner for 
 
 Tuesday, there are on the bill: 
 
 DINNER 
 
 Consomme Colbert Split peas 
 
 Celery Olives 
 
 Broiled pompano 
 
 Saratoga potatoes 
 
 Boiled capon 
 
 Roast beef 
 
 Spring lamb 
 
 Sweetbreads 
 
 Lobster Newburg 
 
 Mashed and boiled potatoes 
 
 Nev/ asparagus New peas 
 
 Corn 
 
 Cardinal punch 
 
 Lettuce and tomato mayonnaise 
 
 Indian j^udding 
 
 Pie Strawberries 
 
 Ice cream 
 
 Cake Nuts and raisins Cheese and crackers 
 
 Coffee 
 
 Cost for 200 people: 
 
 Celery $ 5.25 
 
 Pompano 12.00 
 
 Capon 27.00 
 
 Beef 1-4.00 
 
 Lamb 8.60 
 
 Stweetbreads 5.64 
 
 Lobster 5.00 
 
 Asparagus 6.00 
 
 $83.49 
 And on Wednesday tlie bill would be as fol- 
 lows: 
 
 DINNER 
 
 Consomme Julienne Cream of barley 
 Radislies Olives 
 
 Boiled lake trout 
 
 Hollandaise potatoes 
 
 Boiled Corned Beef and Cabbage 
 
 Roast beef 
 
 Turkey 
 
 Lobster croquettes 
 
 Spagliotti 
 
 Mashed and boiled luitatoes 
 
 HOTEL STEWARD 87 
 
 String beans Tomatoes Turnips 
 
 Orange ice 
 
 Vegetable salad 
 
 Pudding 
 
 Pie Wine jelly 
 
 Ice cream 
 
 Cake Fruit Nuts and raisins 
 
 Cheese and crackers 
 
 Coffee 
 
 Cost for 200 people: 
 
 Radishes $ 2.00 
 
 Trout 2.10 
 
 Corned beef and caliljage 4.50 
 
 Beef 14.00 
 
 Turkey 16.50 
 
 Spaghetti 44 
 
 String beans 1.80 
 
 Lobster croquette 
 
 $41.34 
 It Mill be noticed that the bill of Tuesday 
 contained all high-priced material and prob- 
 ably would make a satisfactory bill ; but 
 Wednesday is slighted. The material is all 
 cheaper. Calculations should be far enough 
 ahead to avoid such contrasts. The same mate- 
 rial will make two bills more evenly balanced 
 and meet with better results. For instance, I 
 will give on Tuesday: 
 
 DINNER 
 Consom:ne Colbert Split peas 
 Radishes Olives 
 
 Boiled* trout 
 Hollandaise potatoes 
 Boiled capon 
 Roast beef 
 Spring lamb 
 Lobster Newburg 
 Spaghetti 
 Mashed and boiled potatoes 
 Green peas Corn Tonuitoes 
 
 Cardinal punch 
 Lettuce and tomato mayonnaise 
 Indian pudding- 
 Pie Strawberries 
 Ice cream 
 Cake Nuts and raisins 
 Cheese and crackers 
 Coffee 
 
 Cost for 200 i)eo])le: 
 
 Radishes $ 2.00 
 
 Trout 2.10 
 
 Capon 27.00 
 
 Beef 14.00 
 
 Lamb 8.60 
 
 Lobster 5.00 
 
 Spaglu'tt i 44 
 
 Peas 2.60 
 
 $61.74
 
 58 THE PRACTICAL 
 
 And for Wednesday I should give: 
 
 Cousoinme Julienne Cream of barley 
 
 Celery Olives 
 
 Broiled pompano 
 
 Saratoga potatoes 
 
 Corned beef and cabbage 
 
 Koast beef 
 
 Turkey 
 
 Sweet breads 
 
 Lobster croquettes 
 
 Mashed and boiled potatoes 
 
 Xew asparagus Turnips 
 
 String beans 
 
 Orange ice 
 
 Vegetable salad 
 
 Pudding 
 
 Pie Wine jelly 
 
 Ice cream 
 
 Cake Fruit Nuts and raisins 
 
 Cheese and crackers 
 
 Cofi'ee 
 
 €ost for 200 people: 
 
 Celery * 5.25 
 
 Pompano 12.00 
 
 Corned beef and cabbage -l.-^O 
 
 Beef 1^-0'^ 
 
 Turkey 16-50 
 
 Sweetbreads 5.64 
 
 Asparagus 6.00 
 
 $63.89 
 
 In comparing the figures it will be readily 
 seen the summary of each bill has greatly 
 changed, and, besides, the first bill has lost less 
 in quality than the second one gained. 
 French Not Wanted on American Bills of 
 
 Fare. 
 
 I do not believe in the use of French in 
 making bills of fare; it should be confined to 
 the fewest words. French is not wanted, least 
 of all in country hotels, and not needed in the 
 city houses. It will be noticed that when the 
 €hef makes a dish with a French name it has 
 but little call, and often when it is called for 
 by some guests out of curiosity, they taste of 
 it, and then if they like it, good; but often 
 it is a waste, simply because they do not under- 
 stand French. 
 
 In looking over my collection of bills of 
 fare, it is easily seen that the greatest progress 
 has been made in dispensing with French. Sonic 
 first-class houses in the East have bills without 
 any French, and there is no reason why they 
 cannot be set forth entirely in the English 
 language, as well as other nations can make 
 theirs in their tongue. Up to the time of the 
 late Franco-Prussian war it (the French) on 
 the German bill of fare seemed indispensable, 
 French being the court language. After the 
 
 HOTEL STEWARD 
 
 formation of the Empire one of the reforma- 
 tions the old Emperor made was to banish the 
 use of French at the court. Now all meals are 
 ordered from a bill of fare printed in the lan- 
 guage of the land. 
 Bill of Fare Headings. 
 
 I do not believe in tlie use of headings for 
 the different courses on an American jjlan bill 
 of fare. They are proper on restaurant or 
 a la Carte bills, where a large variety is offered 
 for sale. Large headings over the different 
 classes of dishes enable the patron to find more 
 quickly what he wants; but where the con- 
 densed table d'hote bill is in use the items are 
 so few that they are easily found. 
 Stock Relishes Out of Place on the Card. 
 
 The placing of such relishes as chow chow, 
 pickles, sauces, mustard, etc., on the bill of 
 fare is out of date. Every well conducted 
 house has them subject to the call of the guest. 
 Method of Bill of Fare Making. 
 
 My method of making a bill of fare is, I 
 believe, entirely in harmony with j^resent ad- 
 vanced ideas. It is of the condensed form 
 using as little French as possible. I tiiink 
 tnat few dishes, well selected and well pre- 
 jiared, give the best satisfaction. 
 Use No Ambiguous Words. 
 
 I believe it improper for a steward to use 
 an expression on the bill without first ascertain- 
 ing the meaning and how to spell it correctly. 
 Use and Abuse of the Word Menu. 
 
 1 do not believe in tlie use of the word 
 ' ' Menu " on an everyday American dinner 
 bill. It is too much like affectation. The name 
 of the meal on the bills is simple and more 
 pleasing to the average hotel patron, as Break- 
 fast, Lunch and Dinner or Breakfast, Dinner 
 and Supper or Tea. On holiday or special 
 bills for dinner, I believe it is proper to use no 
 heading at all, especially where artistic folders 
 are used and the proper announcement is made 
 on the outer cover, which is quite sufficient. 
 The word "Menu" is proper in making a ban- 
 quet bill; no other word would answer so well 
 for that purpose. 
 
 BREAKFAST. 
 Arrangement of the Breakfast Bill. 
 
 When clam broth is served for breakfast, in 
 my judgment it should be the first item on the 
 bill. ^ly reason for this is that clam broth 
 has a stinuilating effect, especially when the 
 stomach is feverish. It is an excellent restora- 
 tive. 
 
 Then comes fruit. In nearly all American 
 hotels it is served, and in every one the guest
 
 THE PRACTICAL 
 
 looks for it. I do not believe in enumerating 
 the different kinds; simply the word "fruit"' 
 or ' ' fruit in season ' ' — except when the berry 
 season begins when the different kinds should 
 be named, as strawberries, oranges, etc. My 
 reason for preferring tlie generic term is that 
 one is not obliged to have a full supply of the 
 different kinds in stock. Should apples and 
 grapes run short oranges and bananas fill the 
 bil). 
 
 Next, the guest usually looks for a cereal 
 of some kind; therefore I would place the oat- 
 meal or cracked wheat or whatever kind there 
 is to offer. 
 
 The third dish on the bill is fish, fresh and 
 salt, accompanied with what fresh relishes 
 there are. 
 
 Then to enumerate about five different kinds 
 of meat, which should differ in variety as much 
 as possible. One day there could be broiled 
 sirloin and tenderloin steak, ham, liver and 
 bacon, fried mush, stewed kidney and fried 
 chicken. The next day broiled tenderloin 
 steak, mutton chops, fried sausage, ham, hom- 
 iny, stewed chicken, etc. A limited number of 
 dishes makes it easy to have an entirely differ- 
 ent bill every day in the week. 
 
 After this comes the potatoes; then breads 
 and rolls of different kinds, griddle cakes and 
 preserves; then beverages. 
 No Waste in Preparing. 
 
 In high-priced city hotels it is not good to 
 limit the dishes to so small a number as above 
 given; a greater variety is necessary; and as 
 a great part of this meal is prepared as or- 
 dered, waste need not be necessarily greater 
 than where a small variety is offered. 
 Breakfast Good at Any Hour. 
 
 Where the proper attention is given Break- 
 fast should be as good at eleven o'clock as at 
 seven in the morning, as nothing ought to be 
 prepared to last through the entire meal. 
 Specimen Breakfast Bills of Fare. 
 
 The following specimens will give a fair 
 Jd3a of breakfasts as served in dilTcroni 
 
 hotels: 
 
 Fruit in season 
 
 Stcwofl prunes r.iikcd ;i|i|)l<'s 
 
 Oatmeal with cream 
 
 Salt mackerel 
 
 BROILED 
 
 Sirloin steak Sugar cured ham Mutton cIkiiis 
 
 Ti'Ddcrloin steak, plain or with tomato sauce 
 
 KXTRI':i<:S 
 
 Calf's liver and bacon Corned lieef li.isli 
 
 Boiled 
 
 KCCS 
 Fried Shirred 
 
 Omelet as ordered 
 
 Seranililed 
 
 HOTEL STEWARD 8» 
 
 rOTATOES 
 '•••''<''<1 Fried 
 
 BREADS, ETC. 
 
 Hot rolls 
 
 Dry. French, buttered or milk toast 
 
 Cakes 
 
 T'a Cofifeo Milk Cocoa 
 
 Fruit in season 
 Rolled oats Boiled rice- 
 
 liroiled or fried bass, pike or pickerel 
 Tenderloin or sirloin steak, plain or with onions- 
 Calfs liyer and bacon 
 Broiled ham 
 Stewed chicken 
 Corned beef hash 
 Fried mush 
 Codtish in cream 
 Eggs as ordered 
 
 I'otatoes : Baked French Mod Stewed 
 
 Breakfast rolls Muffins 
 
 Milk, cream and dry toast 
 
 Griddle cakes 
 
 Coffee Chocolate Tea 
 
 The above are two stock bills for breakfast, 
 
 used in places where no printer is nigh, or it 
 
 does not justify to have them printed. The 
 
 blank lines are for writing in what extra dishes 
 
 or changes there may be. 
 
 Fruit 
 Oatmeal 
 Broiled whiteflsh 
 Tenderloin steak Mutton chops- 
 
 Fried oysters 
 Spareribs Sausage 
 
 Eggs — as ordered 
 
 French fried, baked, hashed in cream 
 
 Hot rolls 
 
 Toast 
 
 Buckwheat cakes 
 
 Maple syrup 
 
 Coffee Tea Chocolate 
 
 This breakfast is a bill of choice dishes, well 
 
 ari'anged, but the pruning process overdone. 
 
 Oranges 
 
 Clam broth 
 
 Oatmeal with cream 
 
 Broiled live lobster Smoked whitefish 
 
 Sirloin steak 
 
 Filet of venison (.'all's brains. Belvedere 
 
 Ham Bacon 
 
 Fried chicken, cream sauce 
 
 Eggs as ordered 
 
 I'(]|Mtoes — Baked French fried I.yonnaise 
 
 Vienna rolls Muffins Toast 
 
 Criddle cakes, maple syrup 
 
 f(iire<'. Tea Choeolate 
 
 'i'his is well selected. Will do for holiday 
 
 (lecasions. 
 
 (•ranges .\pples Grapes Bananas 
 
 Oyst«'rs — raw, stewed and fried 
 
 Radishes 
 
 Oatmeal and farina with cream 
 
 Broiled white fish a la maitre d'hotel
 
 90 
 
 THE PEACTICAL HOTEL STEWARD 
 
 Fried smelts, sauce tartarc Saratojia potatoes 
 
 Fried spring chicken, cream sauce 
 
 Mutton or lamb chops plain or a la Creole 
 
 Sirloin or tenderloin steak with mushrooms 
 
 Ham Broiled pig's feet Meuehould 
 
 Calf's liver and bacon 
 
 Veal cutlets crumbed, sauce tomato 
 
 I'ork chops, sauce Kobert 
 
 Country sausage 
 
 Hamburg steak, sauce piquante 
 
 Stewed honeycomb tripe a la Lyonnaise 
 
 Stewed kidneys au madere 
 
 Calves brains au beurre noir 
 
 Potatoes in cream Sautee potatoes 
 
 Baked potatoes Lyonnaise potatoes 
 
 French fried potatoes 
 
 Fried mush Corned beef hash Codfish cakes 
 
 EGGS — Poached Scrambled Boiled Shirred 
 
 Fried : a la Buckingham a la Meyerbeer 
 
 OMELETTES — I'lain or with parsley, cheese, ham, 
 
 onions, kidneys 
 French rolls Coffee cake Pop overs Corn bread 
 
 Wheat cakes German toast Corn cakes 
 Peach preserves Comb honey New maple syrup 
 Coffee Tea Chocolate Cocoa Broma 
 This is a specimen of overcrowding. A third 
 less would make equally as good a bill. 
 
 Tangerines Apple glace 
 
 Sliced bananas with cream 
 Water cress 
 Clam bouillon 
 Rolled oats with cream 
 Eggs to order 
 Easter omelet with preserves 
 Mountain trout, butter sauce 
 BROILED 
 English mutton chops Quail on toast 
 
 Tenderloin steak with mushrooms 
 Fried oysters 
 New potatoes in cream 
 French fried and baked potatoes 
 German popovers Milk biscuits French rolls 
 Toast to order Griddle cakes Hot waffles 
 Comb honey Maple syrup 
 
 Cocoa Tea Coffee 
 
 This, an Easter breakfast, is a first class 
 bill, except the repetition of the words "with 
 cream," which should be avoided; also I be- 
 lieve waffles are best for supper. 
 
 Fruit of the season 
 
 Stewed prunes 
 
 Young onions Radishes 
 
 Hominy Cracked wheat 
 
 Clam l)roth 
 
 Salt mackerel Smoked herring 
 
 Blueflsh Lake trout 
 
 Sirloin or tenderloin steak, plain or with onions 
 
 Mutton chops Liver and bacon Ilam 
 
 Frog legs, breaded, tartarc sauce 
 
 Corned ))eef hash Broiled or fried tripe 
 
 Fried mush Stewed chicken, a la creme 
 
 EGGS— Boiled Poached Shh-red 
 
 Fried Scrambled 
 
 Omelet, plain or with parsley, ham, cheese or jelly 
 
 POTATOES — Baked, Saute, Chips, Hashed in 
 
 cream 
 
 French rolls Vienna rolls Corn muffins 
 
 Graham rolls Toast Rice muffins 
 
 Griddle cakes Corn cakes 
 
 Coffee Tea Chocolate Buttermilk 
 
 This is an excellent bill for a high class 
 resort, where good prices are received. 
 
 Apples Malaga grapes Oranges 
 
 Radishes 
 Clam brotli 
 Cracked wheat or boiled rice 
 
 Eggs to order 
 
 Omelet, with asparagus tips 
 
 Broiled brook trout, Montpelier hutter 
 
 BROILED 
 
 Tenderloin steak, with mushrooms 
 
 Lamb Kidneys with bacon 
 
 Quail, with water cress 
 
 Sausage Fried oysters 
 
 POTATOES— Baked French fried 
 
 Stewed in cream 
 
 Vienna rolls Toast Corn bread 
 
 Cream biscuits Buckwheat griddle cakes 
 
 Preserved strawberries 
 
 Coffee Tea Cocoa 
 
 This is a model which commends itself. 
 
 Cantaloupe 
 
 Oatmeal 
 
 Sliced cucumbers 
 
 Broiled trout Salt mackerel 
 
 Broiled tenderloin or sirloin steak 
 
 Fried spring chicken, cream sauce 
 
 Ham Bacon 
 
 Boston baked beans, brown bread 
 Eggs as ordered 
 Omelets plain or with ham 
 POTATOES— Baked Stewed in cream 
 
 French fried 
 Wheat cakes 
 Parker house rolls Horn rolls 
 
 Corn muffins 
 Coffee Tea Chocolate 
 
 This breakfast was served in a medium- 
 priced family hotel. A good bill. 
 
 Strawberries 
 
 Rolled oats with cream 
 
 Sliced tomatoes Young onions 
 
 Radishes Cucumbers 
 
 Fried pike 
 
 Broiled tenderloin or sirloin steak 
 
 Breakfast bacon 
 
 Beefsteak with onions Broiled sugar-cured ham 
 
 Fried softshell crabs, tartarc sauce 
 
 Eggs and omelets as ordered 
 
 Potatoes French fried 
 
 Hot rolls Blackberry liutter Wheat cakes 
 
 Tea Chocolate Coffee 
 
 This is an excellent breakfast served at a 
 
 $2.00 per day commercial hotel. 
 
 Bananas Oranges Apples 
 
 Oolong, English breakfast or green tea 
 
 Coffee Milk Cocoa Chocolate 
 
 Raw oysters Fried oysters 
 
 Oat meal Breakfast food 
 
 Broiled pickerel Finnan haddie 
 
 Broiled white fish 
 
 Sirloin or tenderloin steak, plain, 
 
 with onions, or with mushrooms 
 Mutton chops Ham Bacon Lamb kidneys
 
 THE PKACTICAL HOTEL STEWAKD 
 
 yi 
 
 Quail Corned beef hash Codfish balls 
 
 <Jran.u'' fritters Sausage Baked beans and pork 
 
 Eggs — Boiled Fried I'oached 
 
 Plain or Spanish omelette 
 
 Potatoes — Baked, hashed browned, 
 
 French fried, hashed in cream 
 
 Buckwheat, wheat or corn cakes 
 
 French rolls or flutes 
 
 Bread — Home-made, Boston brown, rye or graham 
 
 Muffins — corn, egg or graham 
 
 Dry or buttered toast Waffles 
 
 California oranges Baked apples 
 
 Oatmeal or boiled rice with cream 
 
 Broiled white shad trout, steward sauce 
 
 Codfish in cream Salt mackerel, boiled or broiled 
 
 Radishes 
 
 Calfs liver and bacon Broiled sugar cured ham 
 
 Broiled mutton chops 
 
 Eggs to order 
 
 Omelettes with tomatoes, ham or cheese 
 
 Broiled sirloin or tenderloin steak, 
 
 plain or with mushrooms 
 Hamburger steak with fried onions 
 Calf brains scrambled with eggs 
 POTATOES — Baked, Lyonnaise, stewed in cream 
 
 French rolls Graham and rye bread Biscuits 
 
 Oatmeal flakes Corn muflins Graham wafers 
 
 Buckwheat cakes Hot waffles 
 
 Cherry preserves Comb honey 
 
 Maple syrup New Orleans molasses 
 
 Cocoa Coffee Tea Chocolate 
 
 Raspberries 
 Preserved cherries Stewed prunes 
 
 Coffee Tea Chocolate 
 
 Grits Rolled oats 
 
 Broiled black bass Salt mackerel 
 
 Broiled — Sirloin or tenderloin steak 
 Spring chicken 
 Calf's liver Bacon 
 
 Fried corn 
 Veal cutlet, breaded Mush 
 
 Tripe in batter 
 Corned beef hash, browned 
 Eggs — Boiled, fried, scrambled, poached or shirred 
 Omelets — Plain, with cheese, ham, jelly, 
 parsley or Spanish 
 Potatoes — Boiled, French fried, Saratoga, Lyon- 
 naise, stewed in cream 
 Breads, etc. — French, Vienna, graham, rye, corn 
 Muflins — Corn, flannel 
 Syrup — Maple Rock candy drip 
 
 Clam broth 
 
 Radishes Cantelopes Sliced tomatoes 
 
 Oatmeal or corn meal mush with cream 
 
 Fried mountain trout 
 
 Salt mackerel 
 
 Sirloin or tenderloin steak, plain or a la carte 
 
 Ham Veal cutlets Lamp chops Bacon 
 
 Oysters in any style 
 
 Fricassee of spring chicken 
 
 Boston baked pork and beans, with brown bread 
 
 Broiled snipe on toast 
 
 Eggs as ordered 
 
 POTATOES— Baked Saute Stewed 
 
 Fried sweets 
 
 Plain, Vienna or graham bread 
 
 French rolls Toast Corn muffins 
 
 Currant btins 
 
 Wheat cakes, maple syrup 
 
 Coffee Tea Chocolate 
 
 Consomme Olives Sliced onions 
 
 Stuffed perch, a I'Anglaise 
 
 Dressed cucumbers Potatoes, a la St. James 
 
 Green turtle steak. Reform club style 
 
 Chicken livers, saute a la Turinoise 
 
 Roast saddle of mutton, Rosemary sauce 
 
 COLD 
 
 Roast beef Sardines Kippered herring 
 
 Lettuce Chicken salad 
 
 Potatoes Spaghetti Stewed tomatoes 
 
 String beans 
 
 Peach pie Angel food Pineapple salad 
 
 California cherries Edam and American cheese 
 
 Coffee Tea Milk Chocolate 
 
 Rockaways 
 
 Boston brown bread 
 
 Fruit 
 
 Coffee Chocolate . 
 
 Hyson, Oolong and English breakfast tea 
 
 Cracked wheat Hominy Oatmeal 
 
 Fresh fish Salt mackerel 
 
 Broiled sirloin and tenderloin steaks 
 
 Lamb chops Calf's liver Ham 
 
 Breakfast bacon 
 
 Frizzled beef 
 
 Veal cutlet, plain or breaded 
 
 Stewed kidney 
 
 Eggs — Shirred, poached, scrambled 
 
 Omelets 
 
 Potatoes — Lyonnaise, fried and saute 
 
 Hot rolls Corn bread 
 
 Dry, buttered, milk and dipped toast 
 
 Griddle cakes 
 
 Baked apples with cream 
 
 Fruit Canteloupe 
 
 Cracked wheat Rolled oats 
 
 Fried oysters Fried fish Codfish balls 
 
 Broiled sirloin steak, plain or tomato sauce 
 
 Calf's liver with English bacon Country sausage 
 
 Broiled ham Lamb chops 
 
 Corned beef hash Fried mush 
 
 Sliced tomatoes 
 
 Ham, jelly or oyster omelette 
 
 Eggs to order 
 
 Potatoes — Boiled, French fried or stewed in cream 
 
 French rolls Toast Corn bread 
 
 Rice or wheat griddle cakes 
 
 Maple syrup Honey 
 
 Coffee Chocolate 
 
 The six specimens above are all models and 
 
 commendable. 
 
 Lunch (American Plan). 
 
 Lunch is a slight repast between breakfast 
 and dinner. It is not meant to be a full sub- 
 stantial meal, but simply to appease the appe- 
 tite which would result in faintness where the 
 time between the regular meals is too far 
 apart. This is especially so in the large cities, 
 where occupation takes people too far away 
 from their homes to enable them to return for 
 a midday meal without losing a great deal of 
 time. They cake their breakfast at home and 
 a light lunch in some restaurant near at hand, 
 returning home in the evening to a substantial 
 dinner to which they can take their time.
 
 92 
 
 TlIK PHACTICAi. HOTEL STKWAED 
 
 Family hotels serve a lunch at midday be- 
 cause the men are all away and tlie women and 
 children do not care for substantials at that 
 time of the day. -.^t has always been the custom 
 in the most fashionable Eastern hotels so to 
 do, also along the Pacific slope among all 
 classes of hotels and restaurants; it is only 
 of recent years that the custom is being adopted 
 in the Middle and Southern states. 
 
 Lunch is the most economical meal of the 
 house. It seldom contains more than two and 
 often not more than one hot dish, the balance 
 consisting of cold meats from previous days, 
 some salads and pastry. In arranging I would 
 begin about as follows: one soup or a stew 
 of oysters or clams; next, two fresh relishes, 
 such as radishes, young onions, etc. (fish is 
 not essential excepting on Fridays, it comes 
 next on the bill) ; after this about two kinds 
 of hot dishes — a veal cutlet or a boiled fowl 
 and a croquette; then about three kinds of hot 
 vegetables, including potatoes; then cold meats; 
 then salads. After this a sherbet, pastry, and 
 last comes the beverages. 
 
 The following specimen luncheon bills of fare 
 are all good. There is some difference in their 
 arrangement but any of them are commendable: 
 
 Puree of cauliflower au croutons 
 
 Olives Radishes Spiced onions 
 
 Baked whiteflsh, tomato sauce 
 
 rotatoes au gratin 
 
 Roast tenderloin of beef, Jardiniere 
 
 Mashed potatoes Potatoes boiled 
 
 Stewed tomatoes Boiled rice 
 
 Rabbit pot pie 
 
 Banana fritters, glace 
 
 Hot brown bread 
 
 COLD — Roast beef Turkey 
 
 Sugar cured ham Pig's feet 
 
 Pickled lamb's tongue Dried chipped beef 
 
 Vegetable salad 
 
 Peach pie Custard pie 
 
 Home made doughnuts Lunch cake 
 
 Pineapple sherbet 
 
 Preserved strawberries Cranberry sauce 
 
 Crackers American cheese 
 
 English breakfast and Oolong tea 
 
 Coffee Buttermilk 
 
 Consomme, in cups 
 
 Radishes Sardines Sliced tomatoes 
 
 Brook trout, a la Vatel 
 
 I'otatoes, brabanconne 
 
 Boiled pickled tongue, sauce piquant 
 
 Stewed tomatoes 
 
 Roast sirloin of beef 
 
 Mashed potatoes Asparagus 
 
 Compote of domestic duck, with mushrooms 
 
 Cream fritters, wine sauce 
 
 COLD — Roast lamb Bologna sausage 
 
 Boiled ham Potato salad Chicken salad 
 
 Compressed corned beef 
 
 Edam and American cheese 
 
 Cranberry pie Pineapple sorbet Assorted cakes 
 
 Fruit Coffee 
 
 Fresh okra with chicken 
 
 Hot rolls 
 
 Cucumbers Piekles Radishes 
 
 Gulf trout, a la Portugaise 
 
 Fried sweet potatoes 
 
 Hamburger steak, satice piquaute 
 
 Chicken livers with mushrooms 
 
 Roast pork, apple sauce 
 
 Boiled potatoes Mashed potatoes 
 
 Stewed tomatot's Boiled rice 
 
 COLD— Roast beef Corned beef Beef tongue 
 
 Boned turkey Ham 
 
 Tapioca custard pudding 
 
 Apricot pie Ginger bread 
 
 Assorted cake Frozen egg nogg 
 
 Watermelons 
 
 Preserved fruits 
 
 American cheese Crackers 
 
 Honey 
 
 Buttermilk Coffee 
 
 Blue points 
 
 Croute au pot Consomme vermicelli 
 
 Fried scallops, ravigot sauce 
 
 Hashed browned potatoes 
 
 Radishes Stuffed mangoes Olives 
 
 Broiled tenderloin steak, Bordelaise 
 
 Braised turkey wings, a la Parisienne 
 
 Baked macaroni with cheese 
 
 Boiled potatoes Stewed tomatoes 
 
 New beets Boiled rice 
 
 COLD 
 
 Lamb Chicken Ham Roast beef 
 
 Pig's feet Dried beef Sardines 
 
 Pickled lamb's tongue Beef tongue 
 
 Salads Macedoine Potato Cold slaw 
 
 Baked cup custard Peach pie 
 
 Assorted cake Preserved tigs Canned cherries- 
 Sherbet d'Ananas 
 Bananas 
 Tea Chocolate Coffee 
 
 Crackers Cheese 
 
 Oysters 
 
 Consomme 
 
 OYSTERS — Stewed Fried Broiled Pickled 
 
 Stewed clams Fried clams 
 
 Oat meal Cracked wheat 
 
 COLD 
 
 Roast beef Ham Corned beef Chicken 
 
 Lamb Turkey Beef tongue 
 
 Sardines Chipped beef Boned capon 
 
 Pickled lamb's tongues 
 
 SALAD 
 
 Shrimp Chicken Lobster Lettuce 
 
 DESSERT 
 
 Ice cream Assorted cake Pies Water ice 
 
 Fruit Crackers Chees' 
 
 Coffee, cocoa, tea 
 
 Hors d'oeuvres. assortis, club style 
 
 Mulligatawny 
 
 Young onions Olives Sweet mixed piekles 
 
 Fresh shrimp, a la Xewburg 
 
 Ham with eggs, country style 
 
 Veal cutlets, saute, a la .Tardinicrc 
 
 Minced turkey, a la creme 
 
 Mashed potatoes Browned sweet potatoes 
 
 Rice Beets 
 
 Stewed new turnips Fresh string Ix ans 
 
 Boston brown bread
 
 THE PBACTICAL HOTEL STEWAKD 
 
 93 
 
 COLD — Ham Chipped beef Pigs feet 
 Corned beef Tongvie Koast beef 
 
 Kippered herring Marinated lierring 
 
 Chicken salad Lettuce Sahid. a la Russe 
 
 I'ate de foie gras 
 
 Congress pudding, brandy sauce 
 
 Cocoanut wafers Assorted cakes 
 
 Banana sherbet 
 
 Pineapple in syrup 
 
 American or Edam cheese Crackers 
 
 Tea Buttermilk Chocolate Coffee 
 
 Oyster 
 
 Celery Olives 
 
 Roast beef Baked pork and beans 
 
 Browned potatoes Brown bread 
 
 Lobster salad 
 
 Cold tongue Cold roast pork 
 
 Apple pie Cocoanut pudding 
 
 Ice cream Cake Fruit Coffee Gingerbread 
 
 Vegetable, country style Consomme, hot or cold 
 
 Olives Spanish onions Lettuce 
 
 Minced chicken, Romaine 
 
 Haricot of mutton, Parisienne 
 
 Baked pork and beans 
 
 Leg of veal with dressing 
 
 Ma.shed potatoes Browned potatoes stewed 
 
 Green peas Steamed rice 
 
 COLD MEATS 
 
 Roast beef Ham 
 
 Corned beef Turkey Beef tongue 
 
 Boneless pig's feet 
 
 SALADS 
 
 Potato Lobster Mayonnaise Cold slaw 
 
 Wheat muffins Corn cakes 
 
 Banana inidding, a la Conde 
 
 IMneapple cream pie Applj pie 
 
 Chocolate ice cream Fruit Assorted cake 
 
 Home made jn-eserves Xew comb honey 
 
 Brie, Swiss and English cheese 
 
 Saratoga flakes Michigan butters 
 
 Bent's crackers 
 
 English breakfast, green and Oolong tea 
 
 Chocolate Cocoa Coffee Milk 
 
 Blue points 
 
 Consomme, en Tasse 
 
 Broiled whitefish, steward sauce 
 
 Sliced tomatO(^s .fulienne potatoes Radishes 
 
 Prime roast lu'ef, demi glace 
 
 Mashed potatoes ISoiled potatoes String beans 
 
 Pork chops, breaded, tomato sauce 
 
 Deviled crab, in shell, baked 
 
 COLD 
 
 Roast I)eef Turkey Ham 
 
 Swiss cheese Tongue Sardines 
 
 Mayonnaise of lobster 
 
 Cranberi-y pie I^emon custard pie 
 
 Orange water ice Assorted cakes 
 
 Mixed nuts Fruit Layer raisins 
 
 Cheese Crakers 
 
 Coffee Tea Cocoa Buttermilk 
 
 Olives Sliced tomatoes Young onions Radishes 
 
 Tomato soup 
 
 Plain lobster Sardines 
 
 P.aked beans with pork 
 
 Baked potatoes String beans 
 
 I'ickled 1)rets and red cabbage 
 
 Corned beef Cold roast beef Tongue 
 
 Chicken salad 
 
 Plain and dressed lettuce 
 
 Custard souffle, peach sauce 
 
 Apple pie Jelly roll 
 
 Assorted cake I'reserved erabapples 
 
 Grape sherbet 
 
 Crackers Cheese 
 
 Tea Coffee 
 
 Bananas Oranges Apples 
 
 Cream of asparagus 
 
 Sweet pickles Radishes 
 
 Broiled whitefish maitre d'hotel 
 
 Small brown potatoes 
 
 Roast spring lamb 
 
 Sugar corn New potatoes in cream 
 
 Stewed veal with dumplings 
 
 Chicken livers saute, native mushrooms 
 
 Orange sherbet 
 
 Cold roast beef Ham Tongue 
 
 Turkey Pig's feet 
 
 String bean salad 
 
 Rolls Ginger bread 
 
 Plain rice pudding, wine sauce Assorted cake 
 
 Blackberry jam 
 
 Cheese Crackers 
 
 Tea Iced tea Coffee Milk 
 
 Mulligatawny 
 
 Tomatoes Celery Olives 
 
 Baked fillets of trout, fine herbs 
 
 Saratoga potatoes 
 
 Boiled fowl and pork, celery sauce 
 
 Boiled potatoes Green peas Mashed potatoes 
 
 Stewed tomatoes Boiled rice Asparagus 
 
 Walsh rarebit 
 
 Banana fritters, wine cream sauce 
 
 Hot brown bread Ginger bread 
 
 Combination salad Pickled beets Spiced salmon 
 
 Pigs feet Sardines I'ickled lamb tongues 
 
 Cold roast beef Lamb Pork and beans 
 
 Sugar cured ham Pork Tongue 
 
 Huckleberry roly po;V 
 
 I'ineapple sherbet 
 
 Assorted cake 
 
 California apricots in syrup Currant jelly 
 
 Cream cheese Crackers 
 
 Figs Dates 
 
 Tea Coffee 
 
 Dinner (American Plan). 
 
 There is considerable difference of opinion 
 in regard to the placing of the joints and en- 
 trees on tlie bill of fare, some claiming that 
 the French method of placing the entrees be- 
 fore the roasts is the proper way, supporting 
 their claim with good arguments; but the ;na- 
 jority, I believe, favor the American w;iy of 
 lilacing the roasts above the entrees, giving 
 equal good reasons in support of their side of 
 the argument, and I should almost feel inclined 
 to say that the steward might suit himself, 
 since neither way has ever lieen declared wiong 
 on the American bill by good authority. 
 
 But I prefer the placing of the roasts before 
 the entrees. It is the adopted American style 
 and is mostly in favor in hotels all over the 
 country. Furthermore, I do not see how a 
 sweet entree — which is quite popular in many
 
 94 
 
 THK PRACTICAL HOTEL STEWAED 
 
 hotels — can be placed above the roasts consis- 
 tently; but it has been done. I believe it 
 Avrong. Sweets should come after meat dishes. 
 It seems to me where the French style of plac- 
 ing the entree before the roast is customary, 
 there should be no sweet entree, and, if they 
 are desired, should follow the roast as "entre- 
 met" or dainties and classed with all kinds of 
 fritters and daintily prepared vegetables, as 
 stuffed tomatoes, etc. 
 
 Table d'Hote. 
 
 Table d'hote (according to the Standard 
 Dictionary) is a full meal for a price. This, 
 I believe, is about the most proper definition 
 of the word as applied in America, a meal 
 practically selected by the caterer, from which 
 the guest may choose what he desires, for a 
 certain fixed price, as in all American plan 
 hotels. The literal definition of the word is 
 "The landlord's table; a common table for 
 guests. ' ' 
 
 There is a general impression that a table 
 d'hote meal (menu) consists of a limited 
 variety, the guest having the choice of only 
 one (Hobson's) or two articles in each course. 
 In my opinion, however, any bill of fare which 
 is served at so much for the meal, whether 
 breakfast, lunch, dinner or supper, is a table 
 d'hote meal. The following bills are fair speci- 
 mens of regular American plan (table d'hote) 
 
 dinners: 
 
 Blue points, on deep shell 
 
 Salted almonds 
 
 Mock turtle, au Madeira Chicken bouillon 
 
 Fresh lobster, Maryland 
 
 Sliced tomatoes Olives Radishes Cucumbers 
 
 Fillet of pompano, vln blanc 
 
 Potato croquettes 
 
 Boiled capon, oyster sauce 
 
 Spinach Asparagus tips 
 
 Roast ribs of beef 
 
 Boiled Bermuda potatoes Mashed potatoes 
 
 Spring lamb, mint sauce 
 
 New spring beets, butter sauce 
 
 Baked sweet potatoes 
 
 Sweetbreads glace, French peas 
 
 Frog legs, fried tartar 
 
 Orange fritters, Benedictine 
 
 Champagne punch 
 
 Broiled plover, on toast 
 
 "Sweet potato chips 
 
 Chicken salad 
 
 Charlotte, a la Ilollenden 
 
 Orange cream pie Almond macaroons 
 
 Vanilla wafers Tutti frutti. glace 
 
 Strawberries, with whipped cream 
 
 Oranges Apples Bananas Bartlett pears 
 
 American, Brie and Roquefort cheese 
 
 Nuts Raisins Figs 
 
 Coffee 
 
 Little neck clams 
 
 Mock turtle, a I'Anglaise Clear okra with chicken 
 
 Cold consomme in cups 
 
 Soft shell crabs, sauee Ravigote 
 
 Olives Radishes 
 
 Sliced tomatoes 
 
 Filet of Spanish mackerel, Bearnaise . 
 
 Sliced cucumbers I'otatoes Hollandaise 
 
 Ribs of beef 
 
 Stewed tomatof^s Mashed potatoes 
 
 Spring lamb, mint sauce 
 
 Xcw potatoes Cauliflower 
 
 Sweetbread glace, Perigord 
 
 Green peas 
 
 Punch, a la Romaine 
 
 Plover with English bread sauce 
 
 Dressed lettuce 
 
 Currant pie Raspberry short cake 
 
 Vanilla ice cream Petits fours 
 
 Raspberries with cream Peaches Watermelon 
 
 Stilton and Brie cheese 
 
 Cafe noir 
 
 The Vegetables. 
 
 Vegetables should be grouped together and 
 not be placed with the different meat dishes, 
 excepting where it is intended to serve the meal 
 in courses, or for a banquet. The guest usually 
 orders all such vegetables as he may desire 
 at one time and where they are sj^read all 
 over the bill it takes them too much time to 
 find what they wish; or if they are not close 
 students miss just what they would like, and 
 are not aware that it is on the bill until they 
 see their neighbor served with it. 
 
 Punch. 
 
 Punch is served in many hotels every day, 
 aud where once started it is like a bad habit, 
 ' ' hard to be broken and yet almost indispensa- 
 ble when the habit is once contracted. ' ' I doubt 
 the commendability of this addition because of 
 its injurious effect on the digestive organs. In 
 placing it on the bill of fare it should be im- 
 mediately above the game. In arranging a 
 dinner bill I should begin about as follows: 
 
 Arrangement of the Dinner Bill of Fare 
 (American Plan). 
 
 Wheu oysters or clams, they sliould begin ; 
 in their absence some relish (hors d'oeuvres). 
 
 1 — oysters or clams. 
 
 2 — 1 relish of some kind. 
 
 3 — 2 soups (1 clear, 1 heavy). 
 
 4 — relishes. 
 
 5 — 1 fish with one kind of potatoes. 
 
 6 — 1 boiled dish, if desired. 
 
 7 — 2 roasts. 
 
 8 — 2 kinds of potatoes. 
 3 kinds of vegetables. 
 
 9 — 2 entrees. 
 10 — 1 j)unch, if desired. 
 11 — 1 game. 
 12 — 1 or 2 salads. 
 13^ — 1 pudding. 
 14 — 1 pie, cake.
 
 THE PEACTICAL HOTEL STEWAKD 
 
 95 
 
 15 — 1 ice cream, 1 jelly or charlotte nisse, 
 etc. 
 
 16 — fruit, nuts, raisius. 
 
 17 — cheese and crackers. 
 
 18 — black coffee (with cognac, if desired). 
 
 It is optional to place the cheese and crack- 
 ers before or after the fruit, nuts and raisins, 
 but as a great many epicures call for cheese 
 and crackers with black coffee at the end of the 
 meal I believe the above arrangement proper 
 and in the order in which the dift'erent courses 
 are usual)}- called for. 
 
 Strive For Variety in the Bill of Fare. 
 
 Another important item in making a bill of 
 fare is that all dishes form a distinct variety, 
 no two kinds should be alike, for instance: 
 Consomme with rice and cream of barley do not 
 belong together — the rice and barley being 
 both cereals, forms a similarity. Consomme 
 Jardiniere and cream of barley will form a 
 better contrast. The same with roasts and en- 
 trees. "With roast turkey need not be chicken 
 or any other kind of fowl in the entrees. 
 
 Among the vegetables, lima beans and string 
 beans or succotash ought not to be on the bill 
 at the same time; also turnips and beets, or 
 parsnips, or oyster plant are too much alike. 
 
 Attention should also be paid to sauces and 
 garnishes; they should not be all white or all 
 yellow, nor brown. For instance: There is 
 fish with tartar sauce; the sauce with the first 
 entree can be brown and the second white or 
 red. 
 
 Nor does it look well to have tomato soup, 
 then sliced tomatoes, fish with tomato sauce 
 and possibly stuffed tomatoes among the en- 
 trees on the bill at the same time, no matter 
 how cheap they are. 
 
 I would not have the same article inore than 
 once on the bill if possible. Of course there 
 are exceptions in some instances. The follow- 
 ing specimen dinner bills of fare from different 
 hotels are good models: 
 
 Blue points 
 
 Celery 
 
 Pigeon broth 
 
 Mangoes Salted almonds 
 
 Terrapin, Maryland style 
 
 Brook trout, tartxir sauce 
 
 Sliced tomatoes Julienne potatoes 
 
 Roast sirloin of beef 
 
 Green peas Roast sweet potatoes 
 
 Wild turkey stuffed, chestnut dressing 
 
 German asparagus 
 
 Supreme of prairie chicken, trullle sauce 
 
 SOl'THEKN nOTEL rfXCII 
 
 Canvas back duck, currant jelly 
 
 Game salad, Julienne 
 
 Englisli plum pudding, hard and brandy sauce 
 
 Tutti-frutti ice cream 
 
 De brie Toasted crackers 
 
 Fruit Cider Coffee 
 
 Blue points 
 
 Cream of partridge, a la Mt. Vernon 
 
 Chicken clear, okra 
 
 Queen olives Salted almonds 
 
 Petits bouchees. Duchesse 
 
 Broiled Spanish mackerel, maitre d"hotel 
 
 I'otatoes a la Russe 
 
 Boiled capon, sauce chipolate 
 
 Asparagus 
 
 Prime cut of beef Spring lamb, mint sauce 
 
 Mashed potatoes Carolina croquettes Green peas 
 
 Stewed terrapin, Maryland style 
 
 Baked apples, with rice conde 
 
 LALLA ROOKH PCNCH 
 
 Roast quail, stuffed, Perigord 
 
 Dressed lettuce 
 
 Washington pudding, lemon sauce 
 
 Sliced apple pie Pumpkin custard pie 
 
 Fancy cakes Neapolitan ice cream 
 
 Confections 
 
 Nuts Fruits Figs 
 
 American, Roquefort cheese Crackers 
 
 Coffee 
 
 Caviar on toast 
 
 Cream of capon, Richmond Consomme royale 
 
 Lettuce Radishes Tomatoes 
 
 Broiled pompano a la Tanty 
 
 Potatoes duchesse 
 
 Boiled reindeer tongue, chasseur 
 
 Ribs of prime beef, demi glace 
 
 Mashed browned potatoes Stuffed egg plant 
 
 Roast spring chicken, dressing 
 
 Candied yams Asparagus, Ilollandaisc 
 
 Filet of beef, a la Bernaise 
 
 Sweetbreads braise financiere 
 
 Baba au rum 
 
 ANGELICA PUNCH 
 
 Roast saddle of venison. Tyrolienno 
 
 Celery salad 
 
 Steamed fruit pudding, brandy sauce 
 
 Lemon meringue pie Green apple pie 
 
 Rhine wine jelly 
 
 Delmonico ice cream Assorted cake 
 
 Nuts Raisins 
 
 Crackers Cheese 
 
 Coffee 
 
 Fish chowder Consomme, au riz 
 
 Boiled salmon, anchovy sauce 
 
 Cucumbers HoUandaise potatoes 
 
 Roast ribs of beef, dish gravy 
 
 Boiled sweet potatoes Stewed oyster plant 
 
 Roast young turkey, cranberry sauce 
 
 Mashed potatoes Hubbard squash 
 
 Roast veal, brown sauce 
 
 Lima beans a la Veloute 
 
 Tennessee corn pone Buttermilk 
 
 Boiled calf's head, vinaigrette 
 
 Scalloped oysters 
 
 Compote of pears. Richelieu 
 
 Cocoanut pudding, lemon sauce 
 
 Apple pie Pumpkin pie 
 
 Rum jelly Assorted cake 
 
 Vanilla ice cream 
 
 Watermelon Apples 
 
 Edam and .Vmerican cheese Crackers 
 
 Coffee
 
 96 
 
 THE PRACTICAL HOTEL STEWARD 
 
 ruree of green peas P.ouillon 
 
 Sliced tomatoes Younj; onions 
 
 r.roilfd Spanish mackerel, andiovy butter 
 
 I'ommes I'arisienne 
 
 Beef tonjriie. tartar sauce 
 
 Roast ribs of beef, demi jilace 
 
 Maslied potatoes Si)inach with e^s 
 
 Domestic ducli stuffed, currant jelly 
 
 Stewed new tomatoes New succotash 
 
 Sweetbreads glace a la financiere 
 
 Fresh lobster a la Newburg 
 
 Orange fritters. Curacao 
 
 CARDINAL PINCH 
 
 Chicken salad 
 
 Pineapple souffle with whipped cream 
 
 Peach pii' Raspberry meringue pie 
 
 Almond ice cream Assorted cake 
 
 Fruits Nuts Raisins 
 
 Watermelon 
 
 Edam and American cheese Water crackers 
 
 Coffee 
 
 Saddle rocks 
 Consomme, Deslignac 
 
 Olives 
 
 Baked shad, Italienne 
 
 Boiled tongue, tomato sauce 
 
 Sirloin of beef, brown gravy 
 
 Loin of veal, browned potatoes 
 
 Turkey stuffed, cranberry sauce 
 
 Small patti's of oysters, bechamel 
 
 Chicken croquettes, peas 
 
 Sweetbreads larded, Toulouse 
 
 Rice with peaches, a la Conde 
 
 PORT WINE SHKRBET 
 
 Lobster salad 
 
 Mashed potatoes Fried parsnips 
 
 French baked potatoes 
 
 Stewed tomatoes Cold slaw Creamed onions 
 
 i:n;;lish fruit pudding, hard and brandy sauce 
 
 Apple pie I^emon meringue pie Mince pie 
 
 Vanilla ice cream Baked apples, powdered sugar 
 
 Fancy cakes Fruit Layer raisins 
 
 Lemon jelly Coffee 
 
 Bluepoints 
 
 Celery 
 
 Green turtle 
 
 Russian caviar olives 
 
 Broiled Spanish maekiM-i'l. inaitrc d'lioti'l 
 
 Duchesse potatoes 
 
 Boiled beef tongue with spinach 
 
 Roast ribs of beef Turkey, cranberry sauce 
 
 Chicken pi(\ Xcw lOngland style 
 
 Oyster pattie. a la Leland 
 
 Charlotte of apricois, sauce chartreuse 
 
 KOCK PUNCH 
 
 Roast (luail, au cress Broiled te:\l duck 
 
 Boned turkey, aspic jelly 
 
 Fresh shrimp mayonnaise 
 
 Asparagus tips Sweet potatoes Green peas 
 
 Mashed potatoes String beans 
 
 Mince i>ie I'liiin pudding, hard sauce 
 
 Pumpkin pie Assorte<l cake 
 
 Tiitti frntti ire cream Fr\iit 
 
 Hickory nuts and cider 
 
 Roquefort, DeP.rie and cream cheese 
 
 "Water crackers Coffee 
 
 Tomato, a la Creole Consomme 
 
 Sliced tomatoes Olives Sliced cucumbers 
 
 P.roiled whitefish, a la maitrc d'hotel 
 
 Saratoga chips 
 
 Roast chicken, giblet sauce 
 
 CauliHower Green corn 
 
 Roast sirloin of beef 
 
 Mashed and boiled potatoes 
 
 Roast saddle of lamb, currant jelly 
 
 String beans Spinach 
 
 Pigeon stuffed, a I'Anglaise 
 
 Soft shell crabs, fri(Hl, Bearnaise 
 
 I'ine apple fritters, rum sauce 
 
 I'LNCH Al" KIU.SCH 
 
 Salads 
 
 Lettuce I'ickled beets Chicken 
 
 Boned capon Pate of fat livers 
 
 Raspberry roll, brandy sauce 
 
 Custard pie Apple pie 
 
 Assorted cake Wine jelly 
 
 Charlotte russe Confectionery 
 
 Ice cream royale 
 
 Roquefort, Edam and American cheese 
 
 Water crackers 
 
 Nuts Raisins Fruit 
 
 Coffee Watermelon Buttermilk 
 
 Blue points 
 
 Puree of chicken a la Reine 
 
 Queen olives Pepper relish 
 
 Boiled turbot, Estragon 
 
 Windsor potatoes 
 
 Cold slaw Dressed lettuce Pickled onions 
 
 Boiled native turkey, sauce supreme 
 
 Pressed calf's head Potted tongue 
 
 Filet of beef, larded, financiei* 
 
 Chicken saute, Marengo 
 
 Spanish puffs, glace au cognac 
 
 Roast prime ribs of beef, dish gravy 
 
 Loin of lamb, brown gravy 
 
 Mallai'd duck, currant jelly 
 
 Steamed and mashed potatoes 
 
 Green peas Stewed tomatoes Shelled beans 
 
 Spaghetti a T Italienne 
 
 PCNCH RO.MAINE 
 
 Salmon salad 
 
 Baked Indian pudding with whipped cream 
 
 Sliced apple pie Raspberry tart pie 
 
 Sherry wine jelly Golden cream 
 
 Lemon ice cr(>am 
 
 Assorted cake Bon-bons Fruits Nuts 
 
 Confectionery Raisins 
 
 Graham and water crackers 
 
 Sage and American cheese 
 
 Coffee 
 
 Consomme a la Victoria 
 
 Baked St. Lawrence )-iver salmon. maitri> d'hotel 
 
 Queen olives Celery Sliced tomatoes 
 
 Boiled capon, cream sauce 
 
 Younir turkey, oyster dressing, cranberry sauce 
 
 I 'rime cuts of beef. Yorkshire jnidding 
 
 Fillet of beef aux Champignons 
 
 Charlotte of peaches, sherry wine 
 
 Baked swe(>t potatoes Sugar corn 
 
 Mashed potatoes 
 
 Cabinet pudding, lirandy sauce 
 
 Apple pie Strawl)erri<'s with cream 
 
 Port wine sherbet Assorted cake 
 
 Nuts American cheese Wafers Figs 
 
 Raisins Dates 
 
 Tea Chocolate Milk Coffee
 
 THE PKACTICAL HOTEL STEWAED 
 
 97 
 
 Mock turtle Consomme Royiil 
 
 Filet of sole, sauce remouhule 
 
 Sei-peutine potatoes 
 
 IJadishes I'ickled beets Groeu onious 
 
 Small boucliees, a la Montglas 
 
 Boiled chicken, sauce supreme 
 
 rrime ribs of beef, au jus 
 
 Asparagus Mashed potatoes 
 
 Spring lamb with mint sauce 
 
 >;ifted peas Spinach Boiled potatoes - 
 
 Calves head en tortue 
 
 Fresh mushrooms, sautee on toast 
 
 Hai-d shell fritters, glace au rum 
 
 SORBET A L'ANANAS 
 
 Fresh lobster en Mayonnaise 
 
 Apricot pie Orange meringue pie 
 
 Boiled lemon pudding, sauce Sabayon 
 
 Strawberry short cake Chocolate cream 
 
 Almond ice cream Assorted fancy cake 
 
 Fruit Kaisins >suts 
 
 Cream cheese Coffee Butter crackers 
 
 Clam chowder Consomme 
 
 Itadishes Lettuce Queen olivea 
 
 Boiled Lake Superior trout, parsley sauce 
 
 Julian potatoes 
 
 Boiled tongue, piquant sauce 
 
 Prime roast beef with gravy 
 
 Roast loin of veal with dressing 
 
 Fricassee chicken with dumplings 
 
 >'ew boiled potatoes Mashed potatoes 
 
 Green peas Hot slaw 
 
 Stewed kidneys, wine sauce 
 
 Farina cake with jelly 
 
 Shrimp salad 
 
 Apple pie I'each pie 
 
 liice pudding, hard sauce 
 
 Orange sherbet Wine jelly 
 
 Oranges Apples Bananas 
 
 Assorted cake American cheese Assorted nuts 
 
 Swiss cheese 
 
 Tea Coffee Milk 
 
 lii'nfs water crackers Boston brown bread 
 
 Home made l)read 
 
 SUPPER. 
 
 Supper, the evening meal, is served iu nearly 
 ail country commercial houses and iu a great 
 many city houses as well. It should consist 
 mainly of liglit foods, cereals of some kind, 
 some stewed or fried oysters, when in season, 
 or clams in some way; a fritter, some cold 
 meats, breads, toast, waffles, fruit, sauces and 
 beverages. But wiiere dinner is served at mid- 
 day in houses depending upon the traveling 
 public, it is necessary that tlie supjjcr be more 
 substantial, especially whore a man lias been 
 traveling al! day and is tir('(l and hungry, 
 something more tiian the above-named items is 
 wanted. Even to the regular boarder the wait 
 from noon to evening has been long enough to 
 fit him for a substantial meal. I do not be- 
 lieve, however, that it is necessary to enumerate 
 nearly all availal)ie meats in the market; lour 
 or live hot meat disiies and eggs ouglit to lie 
 quite suflicient. 
 
 In my opinion fruits should never begin the 
 supper; it seems out of place. " Fruit first 
 in the morning and last at night" is the old 
 saying, and I believe it a good rule. 
 
 In arranging a supper I should make it about 
 as follows: 
 
 1 — Stewed oysters or cold consomme. 
 2 — Some fresh relishes. 
 3— Cereals. 
 
 4 — 2 fishes — a broiled and a fried. 
 5 — ^1 or 2 broiled meats. 
 6 — 1 or 2 fried dishes. 
 7 — 1 or 2 made dishes. 
 8— Eggs. 
 9 — Potatoes. 
 10 — Cold meats and salads. 
 11 — Breads, toasts, etc. 
 12 — Fruits, cake. 
 13 — Beverages. 
 
 The following specimen is a supper which 1 
 believe first class: 
 
 Consomme in cups 
 
 Cucumbers Sliced tomatoes Tickled beets 
 
 Chowchow 
 
 Cracked wheat or cerealine, with cream 
 
 Eggs to order 
 
 Omelets, plain or with jelly 
 
 Baked lake salmon, Chevaliere 
 
 Broiled tenderloin steak, plain or with piquant 
 
 sauce 
 
 Veal cutlets breaded. Milanaise 
 
 Rissoles of chicken, Madeira sauce 
 
 Baked, domestic fried and hashed brown potatoes 
 
 String beans Saratoga chips 
 
 COLD 
 
 Roast beef Bologna sausage Roast fowl 
 
 1-ig's feet Boiled bam 
 
 Lettuce Baked pork and bean 
 
 Finger rolls Toast 
 
 New England griddle cakes Tea buns 
 
 Vienna, Graham and rye bread 
 
 Boston brown bread Home made bread 
 
 Maple syrup Rock candy drips 
 
 Watermelon Red raspberries 
 
 Sherliet 
 Coffee Iced tea 
 
 Ox tongues 
 Lobster salad 
 
 Blackberries 
 Assorted cake 
 
 Milk Tea 
 
 The following specimens are commendable: 
 
 Blu(> points 
 
 Si)anish onions olives Salami 
 
 FISH— I'.roiled Irout. a la maitre d'hotel 
 
 Saratoga chips 
 
 I'.ROlLKO — Sirloin or tenderloin sti'ak 
 
 Lamp chops with bacon 
 
 Ham 
 
 ENTKICKS — Venison steak, club style 
 
 Stewed green turtle in cases 
 
 Fried oysters, a la tart are 
 
 Banana fritters, rum sauce 
 
 Eggs and omelets as ordered 
 
 i'0\At — Roast beef Ox tongue Hani 
 
 Sardines Kippered herring Lettuce 
 
 Celery mayonnaise 
 
 roT.VTOES — Saute or French fried 
 
 Oatmeal porridge with cream
 
 98 
 
 THE PEACTICAL HOTEL STEWARD 
 
 Griddle t•ak^■^^ with maple synii) 
 
 Compote of peaelies I'reserved elierries 
 
 .Strawbei-ry jam 
 
 Coffee Milk flioeulate 
 
 OoloUf,', Conf,'o ur Young Ilysou tea 
 
 Cracked wheat 
 
 Olives Celery Mangoes 
 
 Fried yellow perch 
 
 I'otatoes a hi Keitz 
 
 Tenderloin or sirloin steak 
 
 I'ork spare ribs 
 
 Broiled or fried ham Steak with onions 
 
 Baked potatoes I'otatoes Chateau 
 
 French toast 
 
 Eggs as ordered 
 
 Omelette 
 
 Cold roast beef, ham and fowl 
 
 Chicken salad 
 
 Tea biscuits Jenny Lind pancakes 
 
 Baked apples 
 
 Assorted cake 
 
 Tea Chocolate Coffee 
 
 Consomme in cups 
 
 Pickled beets Olives 
 
 Coffee Cocoa Tea 
 
 Cracked wheat 
 
 Tenderloin steak I\idneys Bacon 
 
 Cold roast beef Tongue Ham 
 
 Eggs and omelets as ordered 
 
 Potato salad Cold slaw 
 
 Potatoes — French fried, saute 
 
 Finger rolls Flannel cakes 
 
 Assorted cake 
 
 Syrup — maple Rock candy drip 
 
 Lemon cling peaches 
 
 American cheese Crackers 
 
 Consomme 
 
 Green gages Stewed prunes 
 
 Oyster stew 
 
 Broiled — Jack salmon Fried smelts Whitefish 
 
 Sliced tomatoes 
 
 Sirloin or tenderloin steak, plain, with onions, or 
 
 drip gravy 
 
 Mutton chops Ham Bacon Tripe 
 
 Chicken hash on toast 
 
 Calf's feet, fried in batter 
 
 Eggs — Boiled Fried Shirred 
 
 Plain or kidney omelette 
 
 Cold — Itoast beef Ham Marinated herring 
 
 Turkey Smoked tongue Veal 
 
 Salad a la Uusse Dressed lettuce 
 
 I'otatoes — Baked (lerman fried French fried 
 
 Saratoga chips 
 
 Bread Toast Rolls 
 
 Oat meal and Indian meal, with cream 
 
 Corn or wheat cakes 
 
 Assorted cakes (Jinger bread 
 
 Oolong, English bi'eakfasi and green tea 
 
 Baked apples 
 
 Chocolate Coffee Milk 
 
 Bouillon en tasse 
 
 Salted wafers 
 
 Broiled sardines on toast 
 
 Sliced cucumbers Sliced tomatoes 
 
 Filet of turkey, sliced oranges 
 
 Baked potatoes 
 
 Cold — Tongue Salmon 11am 
 
 Boned chicken en aspic jelly 
 
 Russian punch 
 I'resh lobster salad en mayonnaise 
 
 Red raspberry shortcake 
 
 Hot wallles with pure maple syrup 
 
 Plain and rye bread Tea biscuit 
 
 Toast to order 
 
 Assorted cake 
 
 Crackers Edam cheese 
 
 Coffee Tea Iced tea 
 
 Shell oysters 
 
 Celery Mangoes 
 
 Fried smelts 
 
 Hominy grits Apple tapioca 
 
 BROILED 
 
 Tenderloin steak Sirloin steak 
 
 I'lain or with onions 
 
 Tripe I'ig's feet 
 
 Chicken croquettes, with green peas 
 
 Calfs head in omelette 
 
 Veal cutlets, plain or breaded 
 
 Pearl paste, with jelly 
 
 I'OTATOES 
 
 Baked Shoestring 
 
 Old fashioned fried Potato cakes 
 
 Smearkase 
 
 Eggs to order 
 
 COLD 
 
 Roast beef Lunch tongue 
 
 Baked beans 
 
 Toast — all ways 
 
 Currant buns French horns 
 
 Corn or buckwheat cakes 
 
 Honey Maple syrup 
 
 French sherbet 
 
 Quince preserves Cup custard 
 
 Assorted cake 
 
 Tea Coffee 
 
 Bluepoints 
 
 Sliced tomatoes Pickled peaches Radishes 
 
 Consomme Oyster stew 
 
 Cracked wheat or farina mush with cream 
 
 Broiled bluefish. lemon butter 
 
 Saratoga chips 
 
 Broiled tenderloin or sirloin steak, plain or with 
 
 French peas 
 
 Veal cutlets, tomato sauce 
 
 Minions of beef, financiere 
 
 Welsh rare-bit au gratin 
 
 Eggs as ordered 
 
 Caviar omelets 
 
 Baked, French fried and hashed brown potatoes 
 
 String beans with bacon 
 
 Cold — Roiled ham Roast beef Lamb's tongue 
 
 Fowl Marinated herring Sardines 
 
 Chicken salad 
 
 (Jraham, rye or Boston brown bread 
 
 Crown rolls Rusks Egg muffins Toast 
 
 Wheat or buckwheat griddle cakes 
 
 Flemish waffles 
 
 Lemon cling peaches I'reserved peaches 
 
 Assorted cake Stewed rhubarb Sherbet 
 
 Coffee Tea Cocoa 
 
 Reef bouillon 
 
 Water cress L.'ttuce Caviar 
 
 Corn meal mush 
 
 Baked salmon, butter sauce 
 
 Baked giblet pie, Maryland 
 
 Breaded veal cutlets, cream sauce 
 Corn fritters, rum sauce
 
 THE PRACTICAL 
 
 Broiled — Tenderloin steak Sirloin steak 
 
 Lamb chops. Kidneys with bacon 
 
 Eggs, as ordered 
 
 Cold — Roast beef Mutton Ox tongue 
 
 Chipped beef. Sardines 
 
 Summer sausage 
 
 Salmon salad 
 
 Potatoes — Steamed Domestic fried Shoestring 
 
 Hot rolls Assorted cake Brown bread 
 
 Ice cream 
 
 Cherries in syrup Sliced bananas 
 
 Comb honey 
 
 Griddle cakes, with maple syrup 
 
 Club house coffee Cocoa Tea 
 
 Consomme 
 
 Wheat flakes or rolled oats with cream 
 
 Fish — Broiled lake fish Fried catfish steak 
 
 Cold Meats — Ox tongue Ham Roast beef 
 
 Lamb Bologna Veal 
 
 Sliced tomatoes Potato salad Chow chow 
 
 Broiled — Sirloin or tenderloin steak, plain 
 
 or with fresh mushroom sauce 
 
 Bacon Pork chops Ham 
 
 Dried beef in cream 
 
 Lamb tongue, au Risoto 
 
 Fried hominy 
 
 Eggs, to order 
 
 Omelettes plain with ham or tomatoes 
 
 Potatoes — baked hashed brown Saratoga 
 
 Breads — Hot biscuits Boston buns Ginger bread 
 
 Graham bread Rye bread 
 
 Wheat cakes Toast to order Corn cakes 
 
 Rock candy drips Honey Assorted cake 
 
 Soda waferettes Graham wafers 
 
 Fruit — Baked apples Apricots 
 
 Coffee Tea Chocolate Butter milk 
 
 Little neck clams 
 
 Consomme in cups 
 
 Cracked wheat Mush and milk 
 
 Broiled lake trout, maitre d'hotel 
 
 Radishes Cucumbers 
 
 I'rime roast beef, au jus 
 
 California grass birds, on toast 
 
 German fritter, with stewed prunes 
 Boiled rice Baked tomatoes 
 
 Broiled sirloin or tenderloin steak, plain or Creole 
 Mutton chops, plain or breaded, with peas 
 
 Welsh rabbit, or golden buck 
 
 POTATOES — Baked Hashed in cream 
 
 Lyonnaise Fried sweet French fried 
 
 Eggs to order 
 
 Omelette, plain, with ham or cheese 
 
 COLD — Ox tongue Ham Lamb Corned beef 
 
 I'ork and beans Sardines I'ickled herring 
 
 Mayonnaise of chicken 
 
 Rye and graham bread French rolls 
 
 Tea' biscuit Wheat cakes Corn cakes 
 
 Ginger snaps Assorted cake Stewed pears 
 
 Coffee ice cream Sliced peaches, with cream 
 
 I'ineapple preserves 
 
 Tea Coffee Chocolate Cocoa Buttermilk 
 
 Tea. 
 
 Is a light evening meal — lighter than the 
 regulation supper — and usually consisting of 
 Tea, eoflfee or chocolate. 
 Dr3', milk or cream toast. 
 Tea biscuits — wafers. 
 
 HOTEL STEWARD 99 
 
 Cold meats, or sandwiches. 
 
 Salads. 
 
 Breads, cakes and conserves. 
 
 Tea is generally served on Sundays and holi- 
 days, when a specially appetizing midday din- 
 ner having been partaken of, a light meal is all 
 that is necessary. It makes it convenient, also, 
 to relieve a number of the help after dinner. 
 
 Buffet Luncheons. 
 The meaning of the word Buffet is a side- 
 board. As applied in connection with the above 
 it is one or more large tables, upon which 
 everything that is on the menu (which is in- 
 tended merely as souvenir) is placed on the 
 table before the arrival of the guests. There 
 are no chairs, everybody stands and each one 
 either helps himself or is served by the waiter, 
 with what he chooses on a small plate with 
 fork. They are always informal affairs and are 
 much enjoyed by the participants. 
 The following menus will illustrate: 
 Grilled sardines Anchovy toast 
 
 Mardadella sausage 
 Celery Olives fracie Radishes 
 
 Ham, goose breast, chicken 
 
 and Swiss cheese sandwiches 
 
 Lobster salad Lettuce salad Potato salad 
 
 Salmon Mayonnaise Pate de foie gras 
 
 Eggs a la bonne femme 
 
 Punch curacoa 
 
 Chaud froid de cailles Galantine de dinde 
 
 Assorted cakes Tutti frutti ice cream 
 
 Fruit 
 
 Edam cheese Crackers 
 
 Coffee 
 
 A luncheon to the H. M. M. B. A. 
 
 Ham and chicken sandwiches 
 
 Cold turkey Beef tongue Chipped beef 
 
 Stuffed eggs, a la St. James 
 
 Chicken salad Potato salad Lobster .salad 
 
 Queen olives , Sweet pickles Radishes 
 
 Punch Oriental 
 
 Strawberries and sweet cream 
 
 Neapolitan ice cream 
 
 Assorted cakes Fruits 
 
 American cheese Swiss cheese 
 
 Crackers 
 
 Tea Coffee 
 
 Soothers for the Troubled Spirits of Ye Landlords. 
 
 Ye Ladies and the Strangers within 
 
 Our Gates. 
 
 Luncheon to the H. M. JI. B. A. 
 
 CIIAID 
 
 Bouillon de hicines, en tasse 
 
 Croquettes de grenouilles, Parisiennc 
 
 Ris de veau, Coquillot 
 
 FROID 
 
 Saumon. decoree 
 
 Pigeonneaux in bastion, Semonler 
 
 Jainbon. gatti 
 
 Langue de ba-uf, Rocheford 
 
 .\spic de homard 
 
 Mayonnaise de volaillc
 
 100 
 
 TIIK PRACTICAL HOTEL STEWARD 
 
 Salade epicuricnnc 
 
 Sandwich assort is 
 
 EXTUKMKTS SUCHES 
 
 Fruits glace do saison 
 
 Charlottes, aux noisettes 
 
 Petits fours 
 
 Cafe noir 
 
 C;. II. Mumm's extra dry Copley S(inare imncli 
 
 I'oland Spring water Cigars 
 
 A cold luneheon served at the opening of the 
 new Hotel Burlington, at Bosconibe, Bourne- 
 mouth, England: 
 
 Swanage prawns 
 
 Eilet de sole en aspic 
 
 Mayonnaise de Ilomard a la Hurlington 
 
 Saumon a la Cliristchureh 
 
 Saumon a la Montpelier 
 
 rain de Volaille a la Mosaiquc 
 
 ("haud-froid de Cailles 
 
 Chaud-froid de Cotelettes d'Agneau 
 
 Galatine de Toulard aux truffes 
 
 Chapon a la Bechamel 
 
 Bceuf braise a la Gelee 
 
 Poulet Roti 
 
 I.angue de boeuf 
 
 Jambon de York 
 
 Quartier d'Agneau 
 
 Pates de Gibier 
 
 Sandw'iches 
 
 EXTREJIETS 
 
 Trifle 
 
 Petits babas aux Cerises 
 
 Nougats a la Chantilly 
 
 Meringues a la creme 
 
 Patisseries variees 
 
 Gelee au Vin 
 
 Gelee a la Macedoine de fruit 
 
 Mousse aux fraises 
 
 Charlotte a la Uusso 
 
 Gateau a la Nepolitaine 
 
 GLACES 
 
 Vanille Citron Ananas 
 
 DESSEUT 
 CAUTE DE VIN 
 
 Sherry Champagne, 1SS4 Clari't, 18S(; 
 
 Champagne cup Claret cup Lemonade 
 
 Johannis natural mineral water 
 
 To the H. M. M. B. A. 
 CIIAUD. Gombaut Passe en Tasse 
 
 Croquette I'anachee a la Waldorf 
 
 Kis-de-Veau a la Surdez 
 
 Soulllc au Fromage 
 
 Brissotin de Volaille Fantaisie 
 
 FROID Consomme en Gelee 
 
 Crabcs a la Diable 
 
 l'igeonn<'au de Philadelphie 
 
 Timbale do pate de foio gras 
 
 Mayonnaise de volailli' 
 
 Salad de homard 
 
 Sandwich de Crabes Mous 
 
 Sandwich assortis 
 
 KNTKFMKTS SlCIiFS 
 
 Glaces fruits varies 
 
 Biscuit Bellevue 
 
 I'etits fours 
 
 The glace 
 
 Cafe frappe 
 
 Olives 
 
 Sardine 
 
 Salads 
 
 I'otato 
 
 A Ijuffet luncheon. 
 
 Bouillou in cups 
 Celery Pickles 
 
 Oyster patties, Uoniaim 
 Sandwiches 
 Ham Tongue Turkey 
 
 Cold meats 
 Turkey Ham Shrimp 
 
 I. a ml) tongue Chicken 
 
 ph:('i:s moxtees 
 
 I'ate of game a la Diana Dindonneau 
 
 Ham decore a la Gatti 
 
 Galantine de Cochon de Lait en daube 
 
 Boned turkey a la Berger 
 
 Frozen cream sherbet Assorted cake 
 
 Cheese and toasted crackers 
 
 Cafe 
 
 Buffet lunch, 
 
 SERVICE CHAUD 
 
 Consomtne en tasse Clam broth 
 
 Bouchces aux champignons frais 
 
 Homard a la Columbus 
 
 Croquettes de ris de veau a la Princesse 
 
 Cafe Chocolate 
 
 SERVICE FROID 
 
 Celery Olives 
 
 Saumon a Tavenlane Filet de boeuf a la Russe 
 
 Jambon trufife a la florian 
 
 Langues do bceuf Rocheford 
 Ballotines de poulets en chaudfroid 
 
 Timbales de foie-gras en bellevue 
 
 Galantines de dinde a la Elizabeth 
 
 Pates de perdreaux a la U. E. C. 
 
 Mayonnaise de volaille Salado de homard 
 
 i:illettes Sandwiches assortis 
 
 Entremets de douceur 
 
 Paniers de nougat garnis de fruits 
 
 Charlottes fontanges 
 
 Gclces Moscovite Glace historic 
 
 Sorbet fin de siecle 
 
 Petits fours Bon bons 
 
 Mottoes Fruit 
 
 Champagne 
 
 These luncheons aft'ord skilled cooks an oj)- 
 portunity to show their ability, as everything 
 IS set on the table in large dishes, ornamented. 
 
 Economy ia Kitchen Utensils. 
 
 Fewer and better kitchen utensils advocated 
 by Chef Antoine Dupraz, quoted by the New 
 York Su7i: 
 
 "]\Iost kitchens are too crowded. The ten- 
 dency is to want too many utensils, great 
 numbers of pots and pans used seldom and 
 always occupying valuable space. It should 
 not be the boast that one has a complete as- 
 sortment of kettles and tins; it should be 
 the pride that few are needed. 
 
 "Shelves lined with aluminum, granite v^are 
 and pottery are difficult to keep clean. They 
 collect dust and are a nuisance. The adept 
 in cookery does his work easily without many 
 utensils. He knows exactly what ho wants 
 and he never lets the things he uses collect so 
 that he has the sense of being crowded. 
 
 "Here again is another instance of waste, 
 waste of room and waste of money. The day 
 is coming when the costliest of wares will be 
 employed in the kitchen. There will lie fewer 
 utensils and they will be better constructed."
 
 THE PRACTICAL 
 
 BANQUETS. 
 
 A banquet is a repast or a rich entertain- 
 ment given in honor of some memorable event 
 or celebration, usually attended with formality, 
 -all participants attending in proper dress for 
 the occasion. During the meal the guests are 
 entertained with music, afterwards suitable 
 toasts, speeches, etc., which complete the feast. 
 
 The menu consists of a full hot meal, like a 
 table d'hote dinner, served in courses, usually 
 accompanied with wines. 
 
 In some instances the price of the repast for 
 each plate includes the wine, music and flowers; 
 in others the wine and flowers without the 
 music, but in the majority of cases the caterer 
 serves the meal only, for a price, and receives 
 extra pay for wines, flowers and music. Some- 
 times the host provides his own flowers and 
 music. 
 
 Banquets are served in two dift'erent styles. 
 The French service (fl la Francaise) and the 
 Eussian service (« la Eiissc). 
 
 The French service is not popular. Occa- 
 sionally small parties not to exceed ten or 
 twelve are served in this manner. Artistic chefs 
 prefer it as it gives them an opportunity to 
 show their skill to better advantage, everything 
 being served on large (usually) decorated dishes 
 in the most attractive manner, each dish con- 
 taining as many orders as there are guests to 
 be served by one waiter, who passes the dish 
 around to the guests, helping them to their 
 portion. The time required to serve a banquet 
 'ji this style is necessarily slow and it requires 
 thoroughly trained waiters to avoid any mis- 
 haps. Waiters in this country who understand 
 this service are not plentiful, which may ac- 
 count for the French service being less in 
 demand. 
 
 The Russian service is the most satisfactory ; 
 it is simpler and much quicker. All meats, 
 pastry and dessert are prepared in single i^or- 
 tions nicely garnished and ready for the guest 
 to eat. It is different from the French style, 
 as in this case the cooks and waiters do all the 
 work for the guests; they are served with Just 
 about the size order desired and in a much 
 more appetizing way than if they were obliged 
 to help themselves. 
 
 Where there is a well conducted kitclicn and 
 properly drilled waiters the various courses are 
 set before the guest almost witiiiu a minute of 
 the time that they are taken tr'im Ihe rMiigc 
 or pantry. To serve the hot dishes steaming 
 hot, and cold dishes with a fresh and cool ap- 
 pearance is a very important feature. 
 
 The steward 's generalship comes to good use 
 
 HOTEL STEWARD 
 
 iUi 
 
 in the serving of parties; on him really depends 
 the success of the afl'air. If he is a man who 
 becomes rattled lie is in danger of confusing 
 everybody else. It devolves on him to see that 
 every course, from oysters to coffee, are served 
 in regular order, and to keep harmony among 
 the help during the service. He should see 
 before the time comes that everything needed 
 is on hand and ready. 
 
 The steward can avoid a good deal of con- 
 fusion by announcing what course to be served 
 (to tlie ones who are to dish up) just at the 
 right moment; it sometimes corrects an eiror 
 in time. 
 
 In preparing and estimating on the price of 
 a banquet the following should be taken into 
 consideration: 
 
 The number of covers. 
 
 The class of people. 
 
 The skill of the cooks at the caterer's com- 
 mand. 
 
 Locality. 
 
 The season. 
 
 The quality of the tableware to be used on 
 the occasion. 
 
 In the first place the cost of feeding of a 
 number of people reduces correspondingly as 
 the number of guetts increases, therefore, when 
 a banquet for twenty-five covers is ordered the 
 material used should be less expensive than if 
 one-hundred are to be fed at the same price. 
 And when a banquet is intended for men who 
 are accustomed to work in fresh air, such as the 
 Brotherhood of Locomotive Engineers, for in- 
 stance, the repast should consist of food of a 
 more substantial nature than if the same is for 
 a bar or press association, as the latter are 
 usually men leading sedentary lives, have a 
 more delicate appetite, and their food should 
 be more daintily prepared. 
 
 ]\Iany a cook in a country hotel cannot be 
 beaten for plain and palatable cooking, but he 
 is not well i)osted on fancy dishes. Where such 
 is the case only such dishes which he is familiar 
 with should be placed on the memi, and no 
 others. 
 
 Locality and season often have a great deal 
 to do with the cost of a banquet, one may be 
 served with ]irofit in one section at two dollars 
 while money would be lost at three dollars in 
 another section for the same banquet. 
 
 The price of labor, rent and the products of 
 t lie land are all factors to be considered. 
 
 Last, when fine china, cut glass, silvers, etc., 
 are to be used, the risK of breakage in the use 
 of them must also be considered. 
 
 The steward should alwavs know within a
 
 102 
 
 THE PKACTICAL HOTEL STEWARD 
 
 few dollars how much it will cost the house to 
 serve a banquet after the menu is decided 
 upon. 
 
 When a banquet is to be served the head 
 waiter should be notified in time, that he may 
 have the room put in order and the tables 
 arranged to suit the occasion, and that the 
 waiters best suited for the work are selected 
 and given an extra drilling, allowing one waiter 
 to five, six or eight guests, according to the 
 quality of service required. They should be 
 properly dressed "black full dress suit, white 
 tie and no jewelry displayed. Where only girls 
 are available they should wear a plain Avhite 
 dress, neatly done with white linen collars and 
 cuffs — no lace or frills of any kind should be 
 allowed. 
 
 A table set with linens of fine texture, per- 
 fectly laundered, cut glass, silver and fine dec- 
 orated ehma needs but few ferns, smilax and 
 flowers to look rich and beautiful. The floral 
 decorations are usually attended to by a florist, 
 who makes a study of such work; but in his 
 absence it devolves upon the steward to see 
 that it is done properly. The setting of the 
 table depends on what there is to work with. 
 The best appearance possible should be made 
 with what there is on hand. The table should 
 not be' overcrowded with dishes and stands 
 which are of no service. 
 
 There should be no announcements or ad- 
 vertisements of any kind on the menu such as 
 aj)pertaining to quality of water, brands of 
 foods, etc. 
 
 For ideas in setting a banquet table, I will 
 take for illustration an article on this subject 
 printed in The Hotel Monthly of September, 
 1894, which attracted much favorable com- 
 ment at the time, the men who contributed the 
 ideas being all well known in the catering 
 world. 
 
 The Banquet Menu. 
 
 The word menu in French means something 
 small (as of small in size or dimensions). 
 
 "Menu d'un repas" means a bill of fare. 
 The words "d'un repas" are unnecessary, 
 from the fact that the repast is announced on 
 the card, which sufficiently explains it. 
 
 Technically, the word "menu" means any 
 kind of a bill of fare and can be used where 
 the French expression is preferred to the Eng- 
 lish, as Breakfast menu. Luncheon menu, Sup- 
 per menu, etc. But the word as adopted in 
 the English is popularly understood to mean a 
 limited, choicely selected meal, as for a table 
 d'hote dinner, a banquet, etc. 
 
 The word "menu" is most appropriate for 
 
 a banquet or anything distinct from the regular 
 meals, such as when an announcement of the 
 occasion is made on the card as ' * Sixth Annual 
 Banquet of the Hamilton Club," "The Six- 
 teenth Annual Dinner of the H. M. M. B. A.," 
 ' ' Farewell Luncheon in honor of James Blank 
 by his Friends," etc. 
 
 On regular bills of the day it should be 
 ' ' Table D 'Hote Dinner at the Auditorium ' ' 
 or "Dinner at Kinsley's" or "Breakfast The 
 Southern Hotel.'' An announcement something^ 
 in the nature of the above should always be 
 made to distinguish the repast from those 
 given at the other intervals of the day, which 
 the term ' ' menu ' ' fails to do. 
 
 The arrangement of the menu is like a table 
 d'hote dinner excepting that the entrees are 
 usually placed above the roast (French fashion) 
 and some appropriate vegetable accompanymg 
 the meat dishes about as follows : 
 
 1 course — oysters or clams. 
 
 2 * ' — soup. 
 
 " — relishes (hors d'oeuvres). 
 
 3 " — 1 fish with 1 fancy potato. 
 
 4 " — 1 entree dainty such as pattie of 
 
 terrapin, etc. 
 
 5 " — 1 roast or heavy entree such as 
 
 sweetbreads or cutlets, chops, 
 etc. 
 
 6 ** — 1 punch (sorbet). 
 
 7 " — 1 game or broiled young fowl, etv. 
 
 8 " — 1 salad, dressed lettuce, etc. 
 
 9 " — dessert. 
 10 ' ' —coffee. 
 
 Or a cheaper one as follows: 
 
 1 course — 1 hors d'oeuvres (relish). 
 
 2 " —1 soup. 
 
 — 3 relishes. 
 
 3 " — 1 fish with fancy potato. 
 
 4 " — 1 entree. 
 
 5 " — 1 punch (sorbet). 
 
 6 " — 1 game roast. 
 
 7 " — 1 salad. 
 S ' ' —dessert. 
 I) < ' —coffee. 
 
 The following specimen menus are arranged 
 in accordance with the foregoing, the first rep- 
 resenting a high class banquet such as would be 
 given at a hotel men's convention; the second' 
 is cheaper, consisting of one less course, the 
 material is less expensive and the wines are 
 of a cheaper grade. 
 
 Menu "No. 1. 
 Kluepoints 
 
 STEINBEUGKR CAIilXKT 
 
 Clear green turtle 
 
 KOVAL Ep;si;uvB 
 Small patties, Financiere 
 Stuffed olives Salted nuts 
 
 Planked shad 
 Cucumbers Saratoga chips 
 
 BARSAC 1878 
 Diamond back terrapin, Maryland
 
 THE PEACTICAL HOTEL STEWAKD 
 
 103 
 
 Lamb chops, Princcsse 
 Green peas 
 
 (IIATEAU LAFITE 1874 
 BENEDICTINE PUNCH 
 
 Broiled rhiladelphia squab 
 
 Asparagus Ilollandaise 
 
 Dressed lettuce Celery salad 
 
 ROEDEREK BRUT 
 
 Neapolitan ice cream Assorted cake 
 
 Strawberries 
 Roquefort cheese Crackers 
 
 Coffee 
 
 COGNAC 
 
 Menu No. 2. 
 
 Caviar on toast 
 Consomme Princesse 
 
 VINO DE PASTO 
 
 Stuffed olives Salted nuts Tomatoes 
 
 Broiled Spanish mackerel, steward sauce 
 
 Potatoes Duchess 
 
 HAUT SAUTERNE 
 
 Sweetbread patties. Financiere 
 
 Green peas pontet canet 
 
 KIKSCHWASSEB PUNCH 
 
 Broiled spring chicken on toast 
 Lettuce 
 
 POMMERY AND GRENO SEC 
 
 Ice cream in forms 
 
 Cake Fruit 
 
 Brie cheese Crackers 
 
 Coffee LIQUEURS 
 
 In serving oysters or clams I would place 
 them on shaved ice in a small deep plate. Never 
 put ice over them, it spoils the flavor. All 
 relishes such as olives, salted nuts, sliced toma- 
 toes, celery, etc., should be nicely arranged on 
 the table just before the guests are seated; 
 also rolls, bread and one shell of butter. To 
 serve an extra plate under the one containing 
 the food saves the linens from soiling and adds 
 to the appearance of the service. 
 
 The men serving the wine (about one to 
 every twenty guests) should not be tiie regular 
 table waiters. When removing the wines they 
 should pour the residue of the glasses in pitch- 
 ers which can be saved and for which there is a 
 possible use. If tha help is permitted to 
 empty the glasses as they go to the pantry 
 there maj' be disagreeable results, which it may 
 take several days to overcome. 
 
 The following specimens of banquet and 
 luncheon menus include a number of annual 
 banquets given by the Hotel Men "s Mutual 
 Benefit Association. I do not submit these 
 Jatter as models (though the majority of them 
 are), but as an interesting feature to many old 
 hotel men who had the pleasure to partake of 
 them. They are served at $5 per cover, includ- 
 ing wines. 
 
 The other menus will appear on their merits 
 as models of well arranged specimens. 
 
 [In an article on wines which will appear 
 later, the subject of serving and placing them 
 on the ineuu will be discussed.] 
 
 H. M. M. B. A. Menus. 
 
 liluc points on shell 
 
 SAUTERNE, Compliments of John A. Rice 
 
 (Jieen turtle soup Chicken a la Royal 
 
 Small patties a la Financiere 
 
 Broiled whitelish with small potatoes 
 
 CLARET, compliments of Alvin Ilubbert 
 
 Filet of beef, larded, with mushrooms 
 
 Asparagus Potatoes a la Suisse 
 
 Calf's sweetbreads, pique with French peas 
 
 Cutlets of patridge, truffle sauce 
 
 CHAMPAGNE, compliments of Scott & Rice 
 
 Roman punch 
 
 Saddle of Venison. Marinee larded a la Brioche 
 
 Baked mashed potatoes Green peas 
 
 CHAMPAGNE, compliments Chicago members 
 
 Roast quail on toast, jelly 
 
 Saratoga potatoes 
 
 Boned turkey Chicken salad Pate of liver 
 
 Assorted cake Neapolitan ice cream 
 
 Charlotte Russe 
 
 Roquefort cheese Edam cheese 
 
 Fruit Coffee Cigars 
 
 Huitres chablis 
 
 Tortue Verte a TAnglaise 
 
 POTAGES AMONTILLADO 
 
 Creme de celeri aus croutons souffles 
 Varies Varies 
 
 HORS D'OEUVRES 
 
 Petits Bouchees a la puree Faisan 
 aux truffe Perigord 
 
 POISSON RUEDESHEIMEK 
 
 Bass rayee au gratin a la Chambord 
 Pommes de terre a la Duchesse 
 RELEVE Filet do boeuf pique a la Godard 
 
 CHATEAU BOUILLAC 
 
 Poitrine de Dindonneau Farcie a I'lmperatrice 
 
 ENTREES CHAMPAGNE 
 
 Croquettes do ris de veau aux champignons 
 
 Galatine de poularde en Bellevue 
 
 Pate de Strasbourg a la moderne 
 
 FROID Volioro de Cailles a la forrestierre 
 
 Salade de volaillo a la Russee 
 
 Mayonnaise de crevettes en aspic a la Ristoria 
 
 SORBET A LA CARDINAL 
 
 ROTI Selle de mouton a la golee de groseille 
 
 CHAMBEKTIN 
 
 Perdreau barde sur canape au crosson 
 G I BIER 
 
 Coeur do laitue Salade de celeri 
 
 I'etitis pois a la Francaiso 
 ENTREMETS 
 
 Asperges en branches Epinards au jus 
 
 Haricots verts saute au beurre 
 Charlotte Russe a la vanillo decoroe 
 (ielee au champagne, petits fours 
 
 MUUEUHS DIVERS 
 
 srCKES 
 
 Glace Napolitaine on pyramide 
 
 I'ieces montoes Fruites et dessert 
 
 Fromago Cafe Cigars 
 
 Oysters on half shell 
 Groon turtle soup 
 
 SHERRY 
 
 Boiled Kennebec salmon 
 Mashed potatoes, Burnet House fashion 
 
 SAUTERNE
 
 104 
 
 THE PKACTiCAL HOTEL STEWARD 
 
 Baked sweetbreads with French peas 
 
 Tenderloin of beef with mushrooms 
 
 CHAMl'AGNE 
 
 Koiist quail 
 
 Baked mashed sweet potatoes 
 
 Cold boiled lol)ster Shrimp salad 
 
 Turkey salad 
 
 Assorted cake Fruits 
 
 Crackers Coffee 
 
 Cigars 
 
 Ice cream 
 
 Cheese 
 
 Little neck clams 
 
 IIAUT SAUTERXE 
 
 SOUP 
 Cream of Asparagus 
 
 AMONTILLADO 
 
 FISH 
 
 Baked IVnohscot salmou. Genoese sauce 
 
 Cucumbers Bermuda potatoes Sliced tomatoes 
 
 KEMOVES HUCKHEIMER 
 
 Boiled I'hiladelphia capon. Estragon sauce 
 
 lioast si)ring lamb, mint sauce 
 
 Asparagus tips Rice String beans 
 
 ENTREES CHAMPAGNE 
 
 Tenderloin of beef, truffle sauce 
 
 Sweetbread patties, Parisian style 
 
 Chicken croquettes New peas 
 
 MAYONNAISE poxtet canet 
 Lobster Chicken Shrimp 
 
 FvOMAX PIXCII 
 
 GAilE 
 
 Broiled snipe on toast, Colbert sauce 
 
 Dressed lettuce Water cresses 
 
 DESSERT ROMANEE 
 
 Assorted cake Macaroons 
 
 Champagne jelly Fruit ices Frozen pudding 
 
 Apples Oranges Bananas 
 
 Malaga grapes Strawberries 
 
 Coffee 
 
 Little neck clams 
 
 HAUT . SAUTERXE 
 
 Consomme Colbert 
 Timbale of fowl 
 
 Cucumber salad Amontillado 
 
 Columbia River salmon Ilollandaise 
 
 Potato croquettes 
 
 Sweetbreads larded 
 
 Green peas Asparagus 
 
 PONTET CANET 
 
 Broiled spring chicken 
 String beans Cauliflower 
 
 PUNCH IMPERIAL 
 
 Roast snipe 
 Dressed lettuce Water cress 
 
 VEUVE CLIQUOT 
 
 Charlotte Russe Champagne jelly 
 
 Assorted cake Confectionery 
 
 Tutti frutti ice cream 
 
 Fruits Strawl)erries Bon bons 
 
 Fromagc de Brie 
 Cognac Coffee Chartreuse 
 
 Little neck clams 
 Chicken bouillon 
 
 CHATEAU YQUEM 
 
 Cutli^t of whitefish — larded — mushrooms 
 New potatoes String beans 
 
 MUMM'S EXTRA DRY 
 
 Breast of spring chicken 
 Asparagus 
 Sweetbreads pique — green peas 
 
 Rice croquettes — Clarot sauce 
 
 CllAMl-AGNE SORBET 
 
 Broiled snipe — dressed lettuce 
 
 CHATEAU LA ROSE 
 
 I'ancy cakes Confectionery 
 
 Strawberries 
 
 Fruit Coffee 
 
 Roquefort 
 
 Green turtle clear 
 
 Little neck clams 
 
 HAUTE SAUTERNE 
 
 Cream of asparagus 
 
 AMONTILLADO 
 
 Small patties a la Renaissance 
 Radishes Olives 
 
 STEINBERGER 
 
 Baked striped bass a la Chambord 
 Cucumbers I'otatoes I'arisienne 
 
 CHATEAU LA ROSE 
 
 Filet of beef pique. Prince Carl 
 
 I'otatoes a la Dauphine 
 
 Capon stuffed a la Ambassadrice 
 
 String beans 
 
 Sweetbreads in cases, Lavalliere 
 
 Green peas 
 
 Squabs braise a la Rothschild 
 
 Spinach with poached eggs 
 
 Champa(;ne 
 kirsch punch 
 Saddle of spring lamb mint sauce 
 Asparagus Ilollandaise 
 
 chamhektin 
 English snipe on toast water' cress 
 Lettuce 
 Charlotte Russe a la Chantilly 
 
 LlgUoKS 
 
 Assorted cake Mottoes 
 
 Ice cream in forms Jelly Macedoine 
 
 Dessert Divers 
 
 Fruit Cheese Coffee 
 
 Cigars 
 
 Little neck clams 
 
 HAUT SAUTERNE 
 
 SOUP Green turtle Printaniere Royale 
 
 AMONTILLADO 
 
 FISH Potomac striped bass. Ilollandaise sauce 
 Sliced tomatoes Potatoes Julienne 
 
 Cucumbers 
 
 JOHAN N I SBERGER 
 
 REMOVES Philadelphia capon, Estragon sauce 
 Bermuda potatoes Asparagus 
 Tenderlain of beef, mushroom sauce 
 German potatoes String beans 
 
 CHATEAU MARGAUS 
 
 ENTREES Potted squal). Jardiniere 
 
 Sweet lireads pi(iue, St. Cloud 
 
 Soft shell crabs, Maryland 
 
 Lobster salad Shrimp salad 
 
 CHAMPAGNE 
 MARASCHINO PUNCH 
 
 GAME Snipe on toast Colbert sauce 
 
 Dressed lettuce Water cresses 
 
 ROMAN NE 
 
 DESSERT Frozen pudding Champagne jelly 
 
 Macaroons Tutti frutti Assorted cake 
 
 Neapolitan ice cream 
 
 Oranges Malaga grapes Bananas 
 
 Strawberries with cream 
 
 Roquefort cheese Water crackers 
 
 Coffee 
 
 COGNAC ET LIQUEURS 
 CIGARS
 
 SATTERNE 
 SHERRY 
 
 THE PEACTICAL 
 Little neck clams 
 Mock turtle 
 
 HOTEL STEWARD 
 
 105 
 
 Kennebec salmon a la Hollandaise 
 
 RHINE WINE rotato(>s, llollandaise 
 
 Cucumber Olives 
 
 Salpicon en caisse 
 
 Fillet of beef aux Cliampisnons 
 
 CLARET 
 
 (Jreen peas Baked mashed potatoes 
 
 Asparagus 
 
 SORBET A LA MOXOXOAHELA 
 
 Roast Jack snipe currant jelly 
 
 CHAMPAGNE LettUce 
 
 Lobster Alayonnaise 
 
 Tutti frutti ice cream 
 
 Charlotte Russe 
 
 Fruit 
 
 LIQCORS 
 
 Roquefort and American cheese 
 Coffee 
 
 Little neck clams 
 
 AiroXTILLADO 
 
 Consomme Royal 
 
 Small pattie of chicken 
 
 Pompano 
 
 Sliced cucumbers. Curled potatoes chablis 
 
 Tenderloin of Iteef with trufW^s 
 
 PONTET CANET 
 
 Sweetbreads 
 Green peas 
 
 SIBERIAN PINCH 
 
 Broiled plover on toast 
 
 Lettuce salad Saratoga chips .moet & ciiandon 
 
 (WHITE seal) 
 
 Assorted cake Bisque glace 
 
 Fruit 
 
 Crackers Roquefort cheese 
 
 Coffee Brandy 
 
 CIGARS 
 
 SAUTERXS Blue points 
 
 Olives Celery 
 
 AAroNTiLLADo Consomme Macedolne 
 Broiled whitefish 
 Dressed cucumbers 
 
 PONTET CANFT 
 
 Broiled spring chicken 
 Curled potatoes French peas 
 
 CIGARETTES H. M. M. B. A. punch 
 
 JULES MUMM & CO.'S "GRAND SEC." 
 
 Roast plover 
 
 Lettuce Fromage de brie 
 
 Macaroons 
 
 Coffee 
 
 LIQCEURS AND CIGARS 
 
 Little neck clams 
 
 Caviar sandwiches 
 
 Cream of asparagus 
 
 AMONTILLADO 
 
 Olives Radishes Salted almonds 
 
 Small patties of chicken 
 
 Filet of salmon, new pens 
 
 IIAIT SAI-TKKNK 
 
 Dressed cucumbers 
 Tenderloin of beef, witli trufTIes 
 
 PONTET CANET 
 stuffed tomatoes rot.itu croquettes 
 
 Fresh mushrooms on toast 
 
 BENEDICTINE PrNCH 
 
 SioET & CIIANDON Roast quail g. ii. MCM.m's 
 
 WHITE SEAL Sliced potato chips extra dry 
 Lettuce salad 
 
 Chartreuse of strawberries 
 
 Ice cnaui Assorted cake 
 
 Fruit 
 
 Roquefort Crackers 
 
 l^KiARS COGNAC 
 
 Coffee 
 
 Little neck clams 
 
 Caviar sandwiches 
 
 Clear green turtle soup 
 
 AMONTILLADO 
 
 Broiled Pompano, steward sauce 
 
 Dressed cucumbers Potato croquettes 
 
 Potpourl of chicken with truffles 
 
 haute sauternk 
 Larded sweetbreads braise 
 French peas 
 
 chateau la rose 
 roman punch 
 Roast Philadelphia squab on toast 
 Asparagus, Hollandaise .sauce 
 
 G. H. MUM.M's extra DRY 
 
 Tomatoes, mayonnaise dressing 
 Tutti frutti Strawberries 
 
 Assorted cake 
 
 Roquefort Brie Crackers 
 
 CIGARS Coffee cognac 18S5 
 
 Little neck clams 
 
 haute sauternes 
 
 Consomme Trianon 
 
 Hors d'oeuvres 
 
 Broiled mountain trout, maitre d'hotel 
 
 Potatoes Laurctte. cucumbers 
 
 Sweetbreads en casseroles 
 
 chateau PONTET CANET 
 
 Lamb chops. Maison Dore 
 
 Stuffed green peppers 
 
 PUNCH theumidor 
 
 Roast jack snipe 
 
 Lettuce salad 
 
 POMlMERY SEC 
 
 Nesselrode Ice cream 
 
 Assorted cakes 
 
 Strawberries 
 
 Cheese Coffee 
 
 liqueurs cigars^ 
 
 Vermouth cocktails 
 
 California oysters 
 
 Clear green turtle, aux Champagne 
 
 SUNNY SLOPE SHERRY 
 
 Timbales of chicken, a la Talleyrand 
 Salted almonds Celery Olives 
 
 I'>arracouda. a la lloteliere 
 Potato eroqueltes Cucumbers 
 
 CRESTA BLANCA, HAUTE SAUTERNES 
 
 Larded tenderloin of beef, aux truffes 
 
 Stuffed tomatoes a la Creole 
 
 Sweetbreads in cases a la I'onti 
 
 New peas 
 
 ("RESTA BLANCA, MARGAUX 
 
 Asjiaragus a la Hollandaise 
 Ro.-isted scpiali. harde. with cresses 
 
 <:. H. MUMM'S EXTRA I'.RY 
 
 Mayonnaise of fresh shrimps 
 
 I'^incy forms ice cream Assorti'd cake 
 
 Fruit 
 
 Cam(>mhert cheese 
 
 Coffee COGNAC
 
 106 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Luncheon 
 
 TO THE 
 
 HOTEL MENS 
 
 UTUAL BENEFIT 
 ASSOCIATION 
 
 OF THE 
 
 United States and Canada 
 
 GIVEN BY 
 
 J. K. WHIPPLE COMPANY 
 
 VALLEY VIEW FARM 
 
 JUNE 8, 1911
 
 THE PRACTICAL HOTEL STEWAED 
 
 107 
 
 SOFT-SHELL CRABS PENOBSCOT SALMON, MAYONNAISE 
 
 YOUNG PIC CHICKEN TONGUE HAM 
 
 DEVILLED LOBSTER BAKED BEANS 
 
 HAM SANDWICHES CHICKEN SANDWICHES TONGUE SANDWICHES 
 
 CHICKEN SALAD LOBSTER SALAD POTATO SALAD 
 
 BAKED INDIAN PUDDING 
 MINCE PIE CUSTARD PIE 
 
 FROZEN PUDDING 
 
 ICE CREAM 
 
 AMERICAN CHEESE 
 
 STRAWBERRIES CAKE 
 
 TEA MILK COFFEE 
 
 POMMEP.Y (r CKENO SEC MOET ^ CHANDON WHITE SEAL
 
 108 
 
 TIIK PHACTICAL IIOTKL 8TEWAKD 
 
 Littlo iiiHk cliuns 
 
 Clear J,'!'! en tiirtli' 
 
 Cream of fresh iimslirooms 
 
 lioiU'd fresh renoliscot salmon a la Victoria 
 
 Itroiled hluelish. same Hercy 
 
 Sliced eueumlKTs New j^reon peas 
 
 Potatoes Sultane 
 
 Sprint; lamb. Morlaislenne 
 
 Supreme of checken a la Toulouse 
 
 Fresh aspara^'us I'otato eroquottes 
 
 r.raised sweetbreads, lierthier 
 
 Soft shell crabs, Itemoulade 
 
 FUOZKX T(iM AND JKRRY 
 
 Golden plover sur canape 
 
 Krcsh ve>:<'table salad 
 
 Sweets 
 
 Cheese Coffee 
 
 Clams 
 
 Consomme I'liimerey Bisque of lobster 
 
 r.rissotins aux Supreme 
 
 Striped bass, Joinville 
 
 Cucumbers 
 
 Saddle of lamb, Victoria 
 
 Tomatoes stuffed with egg plant 
 
 Breast of chicken. Lucullus 
 
 I'eas rarisienne 
 
 Asparagus, cream sauce 
 
 SIIKKBET TUKiriERE 
 
 Squabs, water cress 
 
 Lettuce salad 
 
 Terrine of foie gras jelly 
 
 Crust, pineapple 
 
 I'ancy ice crcani Truit Cakes 
 
 I'vr.-imids C'iffee 
 
 Rocky Mountain Association banquet at the Brown 
 Palace, Denver. 
 
 ('anapo special 
 
 Mock turtle a I'Anglaise 
 
 Celery Nuts Olivea 
 
 Fried mountain trout, mueniere 
 
 Breast of chicken, Virginia 
 
 Fluted potatoes Asparagus hoUandaise- 
 
 Head lettuce, French dressing 
 
 Tutti frultti ice cream 
 
 Assorted cake 
 
 Coffee 
 
 MARTINI COCKTAIL 
 AMONTILLADO 
 MUMMM'S EXTRA DRY 
 MANITOU GINGER CHAMPAGNE 
 APPOLLINARIS 
 
 Rocky Mountain Association at the Shirley Farm cow 
 barn. 
 
 Hard cider 
 
 Bean soup 
 
 Celery Cucumbers 
 
 Pickles Radishes 
 
 Boiled capon, egg sauce Sweet cider 
 
 Roast suckling pig 
 
 Preserved apples 
 
 Boiled potatoes Red beets 
 
 Turnips Slaw 
 
 Buttermilk 
 
 Lettuce and tomato salad 
 
 Doughnuts 
 
 Cottage cheese 
 
 Pumpkin pie Sweet milk 
 
 
 
 
 
 
 '^: 
 
 
 Rocky Mountain Association luncheon at the Brown 
 
 Palace, Denver. 
 
 MAUTIXI COCKTAIL. 
 
 Bluepoint cocktail 
 
 Celery Nuts Olives 
 
 Consomme, printanier 
 
 Sweetbreads en ramekin 
 
 SAUTERNB. 
 
 Roast squab on toast 
 
 Julienne potatoes French peas 
 
 Lettuce and tomato salad 
 
 French dressing 
 
 Biscuit tortoni 
 
 Assorted cake 
 
 Demi tasse 
 
 MAXITOU GINGER CIIAMTAGNE Al'ol.I.I NARIS 
 
 Kansas-Missouri-Oklahoma Association banquet at the 
 Baltimore, Kansas City. 
 
 Baltimore hors d'oeuvres 
 
 Grape fruit baskets 
 
 Clear green turtle, Vieteria 
 
 Cheese straws 
 
 Celery Salted almonds Olives 
 
 Paupiette of salmon 
 
 Cucumbers imperial I'ommcs fleurctte 
 
 Sweetbreads pique, a la gourmand 
 
 Haricots panache 
 
 P.altimore inincli 
 
 Broiled breast of hazel hen. sur canape 
 
 Potato souffle Fresh mushrooms 
 
 Tomato farcie 
 
 Swedish wafers 
 
 Glace de fantaise 
 
 Petits fours 
 
 Roquefort 
 
 Toasted water crackers 
 
 Cafe 
 
 I'lCRFECTOS D. LIEDEN'S BIS.MARCK 
 
 AI'i;IC<)T LIQI'ELR I'OMMERY SKC 
 
 BALTIMORE SPECIAL COCKTAILS
 
 N\IW310D I 
 
 GJidvis'ia 
 
 I 
 
 W. H. BE> 
 
 TH£0. PETIT. 
 
 IDEAS IN SETTING A BA 
 
 'alt a' 'ker for two. or a salt collar for each one. 
 A Pictorial Evpression of the Ark pf ' r for four. 
 
 by Several Gentlejnen Promit^^'^^^ - ^al salt fork 
 
 japkin on plate 3 Butler 
 
 Restaurant and C/^^.arge knife. soup spoon.des- (J W: ter 
 
 ^ert knife, butter knife V Champagne 
 
 ,arge fork, flsh fork, oyster 8 Sauterne ? Sherry 
 
 W. H. BENDE D. D. CLEMENCE. 
 
 W. H. Bender, caterer the Ri' ^- Clemence, manager The Ontario, Chicago 
 Napkin in plain fold on plate, template only. Crackers on 6 inch plate-one 
 edge of table and knives and fc^ between two people. No relishes-order them 
 fork being first to be used is 3"^^^' '^^'""''^ ^"^^'^ ^°""^ '^^'"'y <^'sh or bric-a- 
 
 prongs touching the bowl of the' c^'"^' ^^''^'^ °" ^''^V- 
 
 ., *i » 1 1 • r • .•acker plate 7 Napkin 
 
 Sliver on the table is confusing ..sier plate 8 Oyster dessert & meat forks 
 
 fore put on only such as is reqi-'PPer and salt 9 8oup spoon 
 
 .1 1 -vr 1 -itter 10 Water 
 
 as the meal progresses. No b..^^ tg^ ."Spoons 11 Champagne 
 
 the table with condiments and r(;eat knife, butter spreader,12 Claret 
 
 J J li -1 ii lessert knife 13 Port 
 
 passed around. It spoils the app . P f'DTFXTAM 
 
 to hide the cloth under a profus r Coleman. manager Grand'Pacific Hotel Cafe 
 
 2 EaSrkand Hsh fork cSaP^g"- ^"^ formerly of Young's and the Parker 
 
 3 Steel blade knife soupspoon 7 Clanse, Boston. 
 
 butter knife, oyster fork s Saut jj j^j^. Coleman : Several years ago when I was 
 
 4 Bone dish '.) Wat , . ^ »,. ,. . ,- 
 
 oung s in Boston Nicolini gave a dinner party in 
 
 ■ J' ^ 'or of Patti and requested me to serve caviarsal- 
 W. J. Gunning, superintende,gfore the oysters. Nicolini is a genuine epicure 
 Chicago: Napkin in attractiv ,,is (.j^qj^c of caviar salad before the oysters was 
 roll over the forks. Oyster foippy Q^g T^e caviar is mixed with lemon juice 
 Believes in loading a table as m vvhipped lightly and very carefully with a fork 
 everything, as a big array of chi^ „oj Jo Ijreak the de'icate fish eggs. A small 
 looks pretty, especially under jq^ is placed on a heart of lettuce leaf and 
 
 ed on a dainty cnina dish. It creates an appetite. 
 
 silver peppers, red and black, 
 
 celery, olives, salted almonds. , Coleman would have a dish of this caviar sal- 
 that every fourth person can r „ j^g ^jj^^er plate when the guest takes his seat, 
 spoon, no castors, no butter (no g^, crackers and olives on sideboard. Only such 
 eat butter except at breakfast, kfware on the table as is required for the early 
 
 he 
 lat 
 
 jrs 
 
 im 
 ;re 
 be 
 se, 
 ■ng 
 A 
 id; 
 es, 
 ,es 
 ch 
 lid 
 or 
 ■on 
 en 
 aid 
 Die 
 
 of 
 be 
 ler 
 ;es 
 ny 
 
 IW, 
 
 len 
 sts 
 ers 
 ter 
 ter 
 lie. 
 ;ts, 
 
 lis.
 
 NMiNJioD y r 
 
 11 3 Ml n J JO i/ 030 
 
 3INN110'3 'V 
 
 lDN3\AI31DaQ 
 
 Z31dVlS'7a 
 
 -V c/ '/ z/ (/ f/ y/ // 
 
 Co 
 
 W.H. BENDER 
 
 W. J. GUNNING 
 
 .-?. G.CIARKL 
 
 L.W.HOHLER 
 
 TMEO. PETIT 
 
 idi-:as in setting a ranoukt table 
 
 A Pictorial Evpression of the Art of Banquet Ceteris 
 
 by Several Gentlemen Prominent in the Motel, 
 
 Rtsl.iurattt and Club World. 
 
 W. H. BENDER. 
 
 W. H. Bender, caterer the Richelieu. Chicago. 
 
 Napkin in plain fold on plate. Plaleone inch from 
 edge of table and knives and forks in line. Oyster 
 fork being first to be nsed is laid crosswise with 
 prongs touching tlie bowl of the soup spoon. Mucli 
 silver on tlie table is confusing to the diner, there- 
 fore put on only such as is required, and replenish 
 as the meal progresses. No butter. Do not load 
 the table with condiments and relishes but have them 
 passed around. It spoils the appearance of the table 
 to hide the clotti under a profusion of ware. 
 1 Bouquet 
 
 Sherry with the soup, white wine with oysters and 
 fish : then champagne. [Mr. Gunning thinks in serv- 
 ing a banquet that cheese should come with the 
 salad instead of at the end of the repast. Nothing 
 is nicer than Camembert or Brie, he says, with celery 
 or lettuce salad. The salad course marks the change 
 in the dinner and cheese with it obliterates the taste 
 of the preceding courses and prepares for the sweet 
 finish.] 
 
 _ _rplate. K iDdlvidual salt cellar 
 Vdoll}'ODdinnerp1at«UDtll 5 Water 
 
 1 Oysterplate 
 .\ dolly oDdl 
 aft«r soup plate 
 
 % 1 knives. 3 fori " 
 
 forks, an oyster 
 
 ChampuRoe 
 8 Sherry 
 
 lude ktiirc 
 butter knife, oyster fork 
 
 \ Sauterno 
 
 il blade knife ni 
 ler knll 
 I Bona dlBli !) Water 
 
 W. J. GUNNING. 
 W. |. Gunning, superintendent Columbu 
 
 3 Napkin 
 
 R. G. CLARKE. 
 R. G. Clarke, manager Kinsley's: For six course 
 dinner. A simple decoration of loose flowers. Nap- 
 kin artistically folded on plate. Oysters to come 
 after guest is sealed. Bread sticks and pulled bread 
 laid on the table cloth. Glasses arranged in curve 
 and so placed as to show a'distinct row of each par- 
 ticular kind of glass lengthwise of the table. Oyster 
 fork, which is the first to be used, is laid to right of 
 
 Club, 
 Chicago: Napkin in attractive fold with Vienna 
 roll over the forks. Oyster fork to lean on plate. 
 Believes in loading a table as much as possible with 
 everything, as a big array of china, glass and silver 
 looks pretty, especially under illumination. Small 
 silver peppers, red and black, (or each four; also 
 celery, olives, salted almonds, etc., on the table so 
 that every fourth person can reach them No tea- 
 spoon, no castors, no butter (no one li.is a right to 
 cat butter except at breakfast, lunclu-un or supper) 
 
 plal^o 
 
 1 Celery 
 
 2 Bread 
 
 3 Pulled bread 
 
 & Ice cream epooa 
 
 3 of the kni\ 
 
 two. Bill very little silver on the table, but lots on 
 sideboard- No teaspoons until required. 
 
 1 Butu?r knife, soup spoon and 3 Cbampaene 
 
 larne knife 4 Claret 
 
 2 Oyater fork and large fork 5 Sauterne tJ Water 
 
 THEO. PETIT. 
 
 Theo. Petit, caterer, formerly with Spiers & Pond. 
 Paris : late proprietor of the Restaurant Francais, at 
 the Wid-Winler Fair, San Francisco: 
 
 Napkin on plate. No water. Sherry to go with 
 oysters: claret with the fish and entrees; champagne 
 with the roast. One salt shaker and one pepper to 
 do service for four diners, but prefer castor for all 
 condiments. Bread in large platters. Tea spoons 
 and other silver passed as required during the meal. 
 1 Fish knife largo fork 
 
 3 LarKB knife 4 Champagao 
 
 3 Uyster fork. BOup spoon and 5 Claret i> Sberry 
 
 W. O. COLEMAN. 
 W. O. Coleman, manager Burley & Co."s hotel de- 
 partment: Should be centerpieces. Two large salad 
 castors on the table. Oyster and dinner plates. 
 Bread and small patty oE butter on a plate. Napkin 
 in long fold to right of plate. 
 1 Oyster plute on dinner platelO Salud fork 
 
 nc p'' "Tt for four 
 lndlvl«nlsalt 
 Niipkinonpliiie 
 Luritekntfe.BOupfpoo 
 t-.-rr knife, butter kn 
 
 
 
 ■e '^ ' 
 
 b Butter 
 « W; ter 
 
 '■ Champagne 
 
 Ijirge fork. Ball fork, oyster 8 Sauterne 
 D. D. CLEMENCE. 
 D. D. Clemence. manager The Ontario. C 
 Oyster plate only. Crackers on 6 inch pla 
 plate between two people. No relishes—ordi 
 if wanted, would have some dainty dish or 
 brae china. Bread on tray, 
 I Ct.icker plate 7 Napkin 
 
 I O^*.t«rpluto 
 
 3 PtI'i 
 1 Bum 
 
 13 Mi-a 
 
 r and Bait 
 
 8 Oyster dessert St i 
 
 9 Soup Bpf 
 lU Water 
 11 Cbampa 
 
 butter 8preader,12 Cluret 
 
 9 Houp spoon 
 1) Water 
 11 Cbampagno 
 
 Bread sticks 
 d 
 and pepper 
 
 Butl«r knife 
 T Soupf 
 8 Fish k 
 
 11 Butter 
 
 12 Water 
 
 13 Champagne 
 11 Claret 
 
 15 Sherry 
 
 1 blade knives 
 
 fy meat forks.a fish fork 
 
 3 fork and a salad fork 
 
 ! Bread and t) 
 i Napkin 
 I Bread a 
 
 r plate 
 
 12 ( 
 
 
 coSee spool 
 
 salt cr' -- 
 m Ini 
 
 celery dip 
 n a little plate 
 
 
 kulfe 
 
 J. R. COLEMAN, 
 J. R. Coieman. manager Grand Pacific Hotel Caf. 
 Chicago, and formerly of Young's and the Parkt 
 House. Boston, 
 
 Said Mr. Coleman: Several years ago when I wa 
 at Young's in Boston Nicolini gave a dinner party i 
 honor of Patti and requested me to serve caviarsa 
 Nicolini is a genuine epicui 
 ■ salad before the oysters wa 
 ar is mixed with lemon jui( 
 
 upagne 
 
 L. W. KOHLER. 
 
 L. W. Kohler, steward Chicago Beach Hotel. 
 
 Napkin on plate. Would have three dishes of olives 
 
 on the table and salt shaker and pepper for every 
 
 5 Dessert knlf.-—i'l:it'''i M. 
 
 7 Oyster fork 
 
 8 Soupspoon K Port 
 
 9 Large fork 
 
 D. L. STAPLES. 
 D. L. Staples.headwaiter the Auditorium 
 Leave oysters off until guests are seatt 
 everything where it comes most handy for 
 
 ad before the oysters, 
 and his choice of caviJ 
 a happy one. The ca\ 
 and.wliipped lightly ; 
 so as not to break the 
 portion 
 
 ery c 
 
 1 dainty c 
 
 /ith a fork 
 
 A smalt 
 
 ; leaf and 
 
 Mr. Cole 
 
 uld 1
 
 stages of the banquet, the remainder on the side- 
 board for use when required. Napkin enfolding 
 an oyster roll, and bread sticks to go with soup, 
 laid on the cloth between the napkin and the plate. 
 A salt shaker and pepper to every other plate. 
 Would not have individual sJi cellar as they are 
 not neat. Sherry with soup; claret with game; 
 champagne with pastry. Claret should be in the 
 room at least three hours before the banquet, so 
 it can be served at the temperature of the room. 
 1 Caviar salnd C NapklD with roll 
 
 3 Ileal knife aod soup spoon 8 Water 
 
 i Largefortcaodoysierfurk Ch&mpaKiie 
 
 every other plate It Sherry 
 
 FRANK S. MURPHY. 
 Frank S. Murphy, headwaiter Virginia Hotel. 
 Chicago: Guest card placed on napkin on service 
 plate. After oysters and soup are served the 
 service plate is removed to give place to fish plate. 
 A bread and butter plate and butter spreader in 
 front of service plate. Bread and butter in thin 
 sandwiches, (two kinds of bread) passed around 
 after guests are seated; also plain bread. No 
 butter on table, but on sideboard and brought on 
 
 
 1 Lartie. service 
 
 A, E. Glennie. superintendent. Union League 
 Club. Chicago : 
 
 My dear Mr. Willy : As per your request of 
 yesterday, I herewith send you a rough sketch of 
 what is my idea of laying a banquet table, not 
 knowing whether it will be any use to you. as 
 views of caterers and stewards vary so much in 
 this matter that I hardly know what to say. 
 
 The most of the caterers stick to the old idea 
 that they must have their tables laden with candies, 
 cakes and confectionary pieces, and the napkins 
 and tablecloths must be frilled and flounced, to 
 make the banquet a success. Now this was all 
 right some ten or twenty years ago, but it is very 
 passe now, and not considered good form. Even 
 srailax is not used to any extent new, or the set 
 looking pieces of flowers made in basket shape; 
 but instead a few maiden-hair or common ferns 
 laid gracefully upon the cloth (not in a straight 
 row), and a cut glass bowl filled with ro.ses or any 
 seasonable flowers, is, in my opinion, a more 
 artistic decoration, and certainly has not the stiff- 
 
 ness, or set look of a single string of smilax in the 
 centre of the table, or the artificial baskets that 
 are used so much. 
 
 So putting this forth as the proper table decora- 
 tion, there are several good reasons therefor. 
 First, if the guest cares to carry away the flowers 
 and they are loose, he can do so; if they are wirerf, 
 the pieces are large and bulky and to tear them 
 apart would ruin the design, and if they were 
 taken away whole but few would able to be 
 accommodated; but when they are in a vase loose, 
 they can be pulled apart and distributed among 
 the guests and still retain their freshness. A 
 flower withers very quickly after being wired; 
 still, most florists will recommend the set pieces, 
 for what reason I do not know, except it gives 
 them a chance to work off their old stock, which 
 would not look well in a vase. There should 
 always be a button-hole, either a carnation or 
 small rose, placed at each gentleman's place, upon 
 the napkin. IE ladies are present, half a dozen 
 pinks or small roses tied loosely together should 
 be placed at their places. So much for table 
 
 also have the idea of 
 putting on all the silver that is necessary to be 
 used for the whole dinner. This I also consider 
 bad form, as it takes up room and inconveniences 
 the guests. Fresh silver can be brought at any 
 
 My sketch shows a banquet table spread, three 
 kinds of wine to be served. 
 
 It is a good idea and it is done very often now, 
 to remove wine glasses from the table when 
 service of wine is finished, as it gives the guests 
 more room, but this is a matter of taste. Oysters 
 should not be placed upon the table until after 
 the guests are seated. It is also considered better 
 form to pass bread and not have it on the table. 
 Salted almonds should be served at all banquets, 
 for they aid digestion. 
 Black pepper 
 
 8 Claret I 
 
 1(1 Oyster 
 
 d slmonds Vi Soupsi 
 
 \ CQampagoe glass It; IT Fori 
 
 i Ked pepper 
 
 t Water glass 
 
 knife 
 
 GEORGE FULWELL. 
 . Fulwell, steward The Bales, Indianapolis
 
 THE PRACTICAL HOTEL STEWARD 
 
 109 
 
 The lunchoon at the Savoy, Denver, (Rocky Mo ui^- 
 tain Hotel Association). 
 
 I'uree of chicken, Klisa 
 
 Taschal celery Ripe olives 
 
 Grilled lobster, parsley butter 
 
 Deviled sauce 
 
 Julienne potatoes 
 
 Assorted cold meats u la buEfetiere 
 
 Boned turkey Virginia ham 
 
 Jellied beef tongue 
 
 Salad belle fermiere 
 
 Savarin a la Chantilly 
 
 Coffee 
 
 Canton ginger 
 
 FALSTAFF BEER 
 
 MANITOU GINGER CUAJIPAGNH 
 
 MANITOU WATER 
 OSMUNDO CIGARS 
 
 Miscellaneous Banquet Menus. 
 
 The thirty-eighth annual banquet of the Na- 
 tional Wholesale Druggists" Association, held at 
 The Pfistor, Milwaukee, was in form of a BEEF- 
 STEAK DIXNEK. This was the menu: 
 Canape Pfister 
 Clear green turtle, vino de pasto 
 Celery Olives 
 
 Broiled XX sirloin steak, au jus 
 Brussels sprouts Cottage fried potatoes 
 
 Salad chiffonade 
 Ice cream in forms 
 Assorted cakes 
 Roquefort 
 Crackers 
 Coffee 
 
 MARTINI APOLLINARIS 
 
 MOSELLE PALL MALL CIGARETTES 
 
 G. H. MCMM'S EXTRA DRY CIGARS 
 
 General sales convention automobile dealers at 
 
 the Claypool, Indianapolis ; 400 covers : 
 
 Accelerator Bronx 
 
 Chassis of blue points, dans cocktail 
 
 Celery 
 
 Olive ball bearings and radish spark plugs 
 
 Low test turtle soup 
 
 Baked halibut packed in Norway lubricant 
 
 Chain drive lobster Newburg, en cassolette 
 
 Claret punch Cooling system 
 
 "Chicken" with vegetable equipment 
 
 Cold asparagus a la prospect. Vinaigrette 
 
 Ice cream 
 
 Full ]ine of models — color optional 
 
 Roquefort — deodorized mixture Aver cafe 
 
 In honor of Capt. Raold Amundsen, at University 
 Club, Detroit : 
 
 Buffet Russe martini 
 
 Romanoff caviar sur socle de glace 
 
 AMONTILLADO 1824 
 
 Clear green turtle aux quenelles de moelle 
 Cheese sticks 
 
 CHATEAU VQUEM 
 
 Fillet of pompano, Marguery 
 Cucumber boat I'olar 
 I'otatocs. Florentine 
 
 SPA UK I.I NG MOSEI.LB 
 
 Supreme of English pheasant aux truffes 
 Pommes souffle in nest 
 
 I'etits pois nouveau a la Francaise 
 French endive, chiffonade dressing 
 
 MOET & CIIANDON I. MP. CROWN BRUT 
 
 Siberian omelette on surprise, volcanic 
 
 Fresh strawberry tartlet, Norwegienne 
 
 Fromage de camembert 
 
 Toasted crackers 
 
 Cafe diable mautei.l * * * 
 
 The Chicago Dinner Club at the Congress Hotel. 
 
 Lynnhaven Bays 
 
 Clam broth, Bellevue 
 
 Celery Olives 
 
 Fillet of pampano, Congress style 
 
 I'otatoes laurette 
 
 Breast of mallard duck 
 
 Currant jelly Wild rice 
 
 Romaine salad 
 
 Frozen egg nog 
 
 Petits fours 
 
 English Stilton cheese 
 
 Toasted wafers 
 
 Buster Brown apples 
 
 Coffee 
 
 POMMERY sec APOLLINARIS 
 
 A dainty menu of the University Club, Phila- 
 delphia : 
 
 Lynnhavens 
 
 Clear mock turtle 
 
 Terrapin Maryland 
 
 Sweetbreads Virginia 
 
 Sorbet 
 
 Red-head duck 
 
 Hominy 
 
 Green salad 
 
 Cheese 
 
 Ices Cake 
 
 Coffee 
 
 1870 SHERRY CORDIALS 
 
 BOQUET ET FILS 1900 CIGARS 
 
 The American Association of Dining Car Super- 
 intendents at their annual meeting in Denver 
 These three menus — two luncheons and a banquet 
 were served to them at the Albany Hotel : 
 LUNCHEON, OCT. 18 
 Grape fruit en surprise 
 Hors d'oeuvres varies 
 Mountain trout, saute meuniere 
 Cucumbers Parisienne 
 Grilled boneless milk-fed chicken au cresson 
 Baked Colorado potato French peas 
 
 Mountain and plain salad 
 Ice cream a la Benjamin 
 Assorted pastries 
 Demi tasse 
 
 Luncheon, Oct. 19 : 
 
 Canape Lorenzo 
 
 Hors d'oeuvres varies 
 
 Chicken gumbo, clear, en tasse 
 
 Planked Lake Superior jumbo whitefish 
 
 Punch a la dining car 
 
 Filet Mignon a la Armour 
 
 Potatoes grilled French string beans 
 
 Asparagus vinaigrette 
 
 Terrine de foie gras Strasbourg 
 
 Camembert 
 
 Demi tasse 
 
 Banquet, Oct. 19 : 
 
 Canape en masque 
 
 Hors d'oeuvres varies 
 
 Green turtle clear en tasse 
 
 Roast royal sijuab- -chestnut dressing 
 
 Wild rice croquette Sweet potato nest 
 
 Hearts of lettuce 
 
 Carnival special souvenir 
 
 Ice cream 
 
 Cream cheese bar le due 
 
 Demi tasse 
 
 Bonbons
 
 110 
 
 IIH PHACTFCAL ITOTKI> STKWARD 
 
 BANQUET TABLE WITH nECORATION BLENDING THE REAL SOD, REAL ROCKS, AND LIVE MOUNTAIN STREAM 
 
 This menu, from Hotel Utah, Salt Lake, was 
 stamped on a sheet of pure copper ; at the top of 
 the menu was a medallion of the hotel, and at the 
 foot a picture in relief of a smelter plant. The 
 card was a genuine novelty : 
 
 Canape moderne 
 
 Relishes a la Utah 
 
 Clear green turtle, Rachel 
 
 Fresh lobster en papillote 
 
 Sliced cucumbers 
 
 Sweetbreads a la Ryan 
 
 I'ommes surprise 
 
 Punch creme d'Yvette 
 
 Champagne wafers 
 
 Royal English pheasant, bread sauce 
 
 Salade, coeur de laitue 
 
 Fancy ice cream 
 
 Assorted cakes 
 
 Cream cheese with bar le due 
 
 Saline wafers 
 
 Coffee 
 
 COCKTAIL POL ROGER VIN BRUT 1900 
 
 AMONTILLADE I'ASADA POUSSE CAFE 
 
 CHATEAU YQLEM CIGARETTES 
 
 CLOS DE VOUGEOT CAROLINA PERFECTOS 
 
 Medallion of whiteflsh, Maltaise 
 
 Potatoes lorette 
 
 Vol au vent of sweetbreads, Veronique 
 
 French peas 
 
 Sherbet benedictine 
 
 Roast turkey, cranberry sauce 
 
 Sweet potatoes, flambee Asparagus, polonaise 
 
 French endive 
 
 Terrine de foie gras 
 
 Biscuit glace, frou frou 
 
 Friandises 
 
 ^luster raisins 
 
 Oregon cider 
 
 Camembert 
 
 Coffee 
 
 Mixed nuts 
 
 The St. Paul, of St. Paul : 
 
 Ilors d'oeuvres, varies 
 Martini 
 Blue points 
 Celery Olives 
 
 Essence of chicken, Olga 
 
 Almonds 
 
 Hotel Tacoma, Tacoma, Wash. : 
 
 Toke points, Tacoma 
 
 Cream of chicken, Louise or consomme renaissance 
 
 Hors d'oeuvres 
 
 California sandalis, saute meunicre 
 
 Braised rack of lamb, Montmorency 
 
 French string beans, panachee 
 
 Potatoes marochal 
 
 Roast turkey with chestnut dressing 
 
 Lettuce and tomatoes 
 
 Plum pudding, brandy sauce 
 
 Mince pie Pumpkin pie 
 
 Bisquit tortoni Confectionery 
 
 Cafe
 
 THE PRACTICAL HOTEL STEWARD 
 
 111 
 
 INTO PAINTED SCENERY AT FAR END OF TABLE (COURTESY OF GEO. O. RELF, HOTEL UTAH SALT LAKE.) 
 
 A dinner given by the Chicago Linner Club in honor of 
 
 the publishers of The Daily National Hotel Reporter, The Hotel 
 
 World and THE Hotel Monthly at the Blackstone Hotel. 
 
 Blue Points 
 
 Pepper Pot 
 
 Celery Mixed Salted Nuts Olives 
 
 Lobster a la Moderne 
 
 Breast of Chicken, Southern Style 
 
 Sweet Potato Chips 
 
 Corn Fritters 
 
 Asparagus, Hollandaise 
 
 Bombe Mercedes 
 
 Assorted Cakos 
 
 Coffee 
 
 POMMERT AND GKENO SEC 
 APOIXIXARIS 
 
 CIGARS 
 CIGARETTE.^ 
 
 CHICAGO DINNER CLUB AT THE VIRGINIA 
 
 Buffet Russe 
 
 Lobster cocktail in green pepper 
 
 Gumbo madrilaine, wliipped cream 
 
 Celery Olives Salted almonds 
 
 Filet of sea bass, Richelieu 
 
 Potato hollandaise Pressed cucumber 
 
 Croustade of fresh mushrooms a la Duval 
 
 Sherbert Marie Brizard 
 
 Boned milk-fed chicken, sur canape 
 
 New peas au beurre Bermuda potato rissole 
 
 Salad Astoria 
 
 Fancy form ice cream Petits fours 
 
 Roquefort and Port du Salut 
 
 Toasted crackers 
 
 Demi tasse 
 
 Martini Pommeky Sec. Apollinaris 
 
 HOLIDAY CARDS. 
 
 New Year's Eve Selections. 
 
 The custom of a special card for New 
 Year's Eve is growing in favor, and caterers 
 are striving for unique selections and out- 
 of-the-ordinary cards for the revels ushering 
 in the new year. The following selections 
 illustrate the different ideas as to what is 
 appropriate: 
 
 Savoy Hotel, Denver: ($2.50) 
 
 Canape de caviar 
 
 Celery hearts Mixed olives 
 
 Broiled live eastern lobster, butter sauce 
 
 Roast quail, sur grouton, orangerie 
 
 I'ommes alliimottos 
 
 Lettuce-asparagus vinaigrette 
 
 Cheese straws 
 
 Biscuit glace souvenir 
 
 Special coffee 
 
 After dinner mints 
 
 Hotel Statler. Cleveland : 
 
 Nouveautees Russes 
 
 Consomme riche a I'okra 
 
 Ilomard saute a lAmericaine 
 
 I'igeonneaux Bohemienne 
 
 Aspergos sauce mousseline 
 
 Surprises de Noel 
 
 Friandises 
 
 Cafe
 
 112 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Hotel Warner, Chicago : 
 
 Blue points 
 
 Hearts of celery Queen olives 
 
 Clear green turtle en tasse 
 
 Saratoga wafers 
 
 Fresh lobster, newburg, en caisse 
 
 Broiled breast of butter ball duck sur canape 
 
 Julienne potatoes French peas 
 
 Florida salad 
 
 Nesselrode pudding Pttits fours 
 
 Camembert cheese, Toasted fBltines 
 
 Cafe noir 
 
 The Jefferson, Peoria : 
 
 Canapa 20th century 
 
 MARTINI 
 
 Celery Salted nuts Mixed olives 
 
 Strained chicken gumbo 
 
 Fresh crab flake, Newlxn-g en ramekin 
 
 RHINE WINE 
 
 Breast of mallard duck, lemon jelly 
 Potatoes au gratin, O'Brien String bean panache 
 
 CREME DE MENTHE PUNCH 
 
 Lettuce and tomato salad 
 
 Imperial ice cream Jefferson fruit cake 
 
 Cheese souffle Toasted crackers 
 
 Coffee 
 
 Souvenirs Candies 
 
 The St. Nicholas, Decatur, 111. ($2.00) 
 
 Blue points 
 
 Consomme 
 
 Relishes 
 
 Fresh lobster, Newburgh, en caisse 
 
 Roast jumbo squab, au cresson 
 
 New potatoes, rissole Petits pois 
 
 Asparagus viniagrette 
 
 Wafers 
 
 Nesselrode ice cream 
 
 Petits fours 
 
 Roquefort Mints Toasted wafers 
 
 eoffee 
 
 Westholmo Grill, Victoria, B. C. : 
 
 KEI.ISHES 
 
 Queen or stuffed olives 20 Celery 25 
 
 Stuffed eggs a la Gorgona 30 
 Yacht Club sardines 35 
 Charivari of appetizers on toast a la West- 
 holme 3."> 
 
 OYSTERS (ESQUIMAI.TS) 
 
 Selects on half shell 40 Cocktail 50 
 
 Roasted in shell a la Arlequine 50 
 
 Fried on toast 50 
 
 OYSTERS (OLVMPIAS) 
 
 Cocktail 35 Fried 50 Milk stew 50 
 Crabmeat cocktail 40 
 
 SOUPS 
 
 Clear green turtle 30 Essence of chicken in cup 15 
 
 FISH AND SHELL FISH 
 
 Crab flakes in cocotte a la J. 15. Martin 50 
 
 Filet of flounder au vin sauterne 50 
 
 Cold mignons of salmon in aspic 'i la Moscovite 45 
 
 ENTREES 
 
 Calfs sweetbreads a la Clawart en bordure 80 
 
 Lamb chops saute a la Reforme 65 
 
 Emince of goose livers a la Chasseur 50 
 
 Sliced breast of turkey, demidoff 80 
 
 Point steak, clubhouse style 60 
 
 COLD MEATS 
 
 Turkey and ham 75 
 
 Sliced ribs of beef, potato salad 50 
 
 Ox tongue and ham mi.T<;d 45 
 
 SALADS 
 
 Combination 50 A la Russe 50 
 
 SMiced cucumber or tomato 30 
 
 DESSERT 
 
 Vanilla ice cream 25 
 
 Meringue glace a la Melba 25 
 
 Special : Westholme frozen New Year's punch 30 
 
 Demi tasse 10 
 
 Claremont Cafe, Chicago: ($2.00) 
 
 Blue point cocktail 
 
 Celery Queen olives 
 
 Chicken bouillon en tasse 
 
 Crab Hakes, a la Maryland 
 
 Ponime julienne 
 
 Breast of mallard duck, Cumberland, or 
 
 Filet mignon, Claremont 
 
 French peas Grilled sweet potatoes 
 
 Sherbet a la Florentine 
 
 Alexander salad 
 
 Roquefort cheese Toasted crackers 
 
 Coffee 
 
 Robin Hood Inn, New Rochelle, N. Y. : ($3) 
 
 Lobster cocktail 
 
 Consomme. Robin Ilood 
 
 Saltines 
 
 Crab flakes, Robin Ilood 
 
 Hot biscuits 
 
 Punch 
 
 Roasted jumbo squab au cresson 
 
 Julienne potatoes Fresh string beans 
 
 Endive salad, French dressing 
 
 Wafers 
 
 Neapolitan ice cream 
 
 Assorted cakes 
 
 Demi tasse 
 
 Brigham's Hotel, Boston: (?2.50) 
 
 Blue points Cotuits 
 
 Consomme Milanaise, crcme d'asperges 
 
 Olives Nut meats Celery 
 
 Saumon hoUandaise 
 
 Concombres Pommes Windsor 
 
 Filet mignon financiere 
 
 Pommes surprise haricotsverts 
 
 FROZEN EGG NOGG 
 
 Jumbo squab, grille au cresson 
 
 Pommes Saratoga Currant jelly 
 
 Sparkling nebiolo 
 
 Salad 1913 
 
 Creme a la macaroon Assorted pastries. 
 
 Fromage de roquefort or camembert 
 
 Parmesan crackers Bon-bons 
 
 Cafe noir 
 
 No orders for liquors taken after 10:55 p. m. 
 
 Claypool Hotel, Indianapolis : 
 
 Tartines de caviar 
 
 Hors d'oeuvres varies 
 
 Tortue verte en tasse 
 
 Crabes farcies a la Diable 
 
 Perdreau grille, sur canape 
 
 Asperges hoUandaise 
 
 Pommes julienne 
 
 Parfait en corbeille 
 
 Mignardises 
 
 Fromage Demi-tasse
 
 THE PEACTICAL HOTEL STEWAKD 
 
 113 
 
 Hotel Oregon, Tortland, Ore. (Specials) : 
 Buflfet Russe 75 Celery 25 Canape Cavair 50 
 
 Komanoff caviar 1.00 
 Toke Points 40 Vaquina Bays 40 Little Neck 
 
 Clams 40 
 
 Clear green turtle, cup 50 Chicken consomme, 
 
 cup 20 Chicken broth, BcUevue, cup 35 
 
 Clam broth, cup 15 
 
 Broiled Empress squab 1.00 
 
 Guinea chicken 1.25-2.00 
 
 Cold : Sliced turkey 75 Assorted Meats 85-1.50 
 
 Roast beef 50 
 Sal.\ds : Alligator pears 60-1.00 Chickory 35 
 
 Crab meat 50 
 
 Sandwiches : Club 50 Special Oregon grill 60 
 
 Chicken 35 Caviar 50 Sardines 35 
 
 Imported Swiss 25 
 
 Desserts : Coupe St. Jacques 50 Biscuit tortoni 50 
 
 Peach Melba 50 Parfait Tosca 50 
 
 Meringue glace 25 Nesselrode 25 
 
 Vanilla, coffee, tutti frutti, Neapolitan, chocolate, 
 
 ice cream 25 
 
 Demi tasse 15 
 
 Hotel Sterling, Wilkesbarrc. Pa. : 
 
 Canape caviar or 
 
 Blue point oysters or Little neck clams 
 
 Clear chicken gumbo, en tasse 
 
 Celery Olives Radishes 
 
 French dinner rolls 
 
 Maine lobster, a la Newberg, en casscrolets 
 
 Pommes Saratoga 
 
 Roast royal stuffed squabs, en croustade or 
 
 Broiled squab guinea, parasilda 
 New Bermuda potatoes Asparagus 
 
 Roman punch, nabisco wafers 
 
 French endive salad, roquefort dressing 
 
 Toasted saltines and bent crackers 
 
 Bisque tortoni ice cream 
 
 Fancy cakes Coffee 
 
 Easter Cards. 
 
 Easter at Hotel Rogge, Zanesville, 0. : 
 Anchovy baskets 
 
 MANHATT.\N 
 
 Lynhaven Bays 
 
 Celery Salted almonds 
 
 Cucumber sandwich 
 
 NiERSTi:i.\i;it 
 Croam Reine Margot 
 
 Sliced tomatoes Olives 
 
 I'lanked roe shad 
 Potatoes julienne 
 
 ZINFANDEL 
 
 Roast young turkey, oyster dressing 
 Snow flake potatoes 
 Asparagus tips 
 Lobster salad 
 Easter desert 
 Discus biscuit 
 Demi tasse 
 
 CKE.ME DE APIUCOT. 
 
 Easter Sunday dinner de lu.xe at The Adolphus, 
 Dallas, Tex. 
 
 Salted mixed nuts 
 
 Frivolities printaniere 
 
 The fruit of the sea 
 
 Blue i'oints or little neck 
 
 Bethlehem sauce 
 
 Essence of celery, Maison Doree 
 
 Paillettes toscane 
 
 Filet of striped bass, a la Russe 
 Mousseline of Prague ham. Princess 
 
 Asparagus tips, mayonnaise 
 
 Saddle of baby spring lamb, Pascal 
 
 Basket of primeurs 
 
 Sorbet ojen 
 
 Cog de Bruyere, farci et roti 
 
 Pommes paille 
 
 Salade Juillard 
 
 Easter chicken on nest 
 
 Mignardises I'arisienne 
 
 Demi Moka 
 
 Easter at The Rockingham, Portsmouth, N. H. 
 
 Canape I..oren/!0 
 
 ('rime de volaille, a la Reine, souffle croutons 
 
 Steamed I'aupiette of Halibut, sauce Hollandaise 
 
 Chilled cucumbers Easter potatoes 
 
 Braised sweetbread en caisse, financiere 
 
 Timbale de creme, aux fleurs d'orange 
 
 Stuffed milk-fed duckling, apple sauce 
 
 Roast spring lamb, brown or mint sauce 
 
 Boiled potatoes flashed potatoes 
 
 Fried egg plant Early .June peas 
 
 Asparagus tips, vinaigrette 
 
 Cold roast beef Cold boiled ham 
 
 Tomato and endive, en mayonaise 
 
 Custard pudding, sauce au risin 
 
 Lemon Meringue pie Chocolate eclair 
 
 Assorted cake Tutti frutti ice cream 
 
 Bananas 
 
 Coffee Tea 
 
 Thanksgiving Cards. 
 
 The Livingstone, Dwight, III. : 
 
 BREAKFAST. 
 
 Clam bouillon 
 
 Grape fruit Oranges California grapes 
 
 Smyrna flgs Orange marmalade 
 
 Fried corn meal mush French toast 
 
 Malta vita Corn flakes Oatmeal 
 
 Shredded wheat Grape nuts 
 
 Boiled salt mackerel Codfish cakes with bacon 
 
 Windsor farm sausage Sugar cured ham 
 
 Calf's liver and bacon Fried pork chops 
 
 Chicken hash, green peppers 
 
 Minced ham with scrambled eggs 
 Boiled eggs Fried eggs Omelette, plain 
 
 Baked potatoes German fried potatoes 
 
 Vienna rolls Buckwheat cakes 
 
 Tea Coffee Cocoa Milk 
 
 SUPPER 
 
 Oyster stew 
 
 Chow chow 
 
 Tomato bouillon Rice en cream 
 
 Fried spring chicken, cream gravy 
 
 .Japanese crab moat in cases. Oriental 
 
 Venison cutlet, sauce piquante 
 
 I '.oiled eggs Fried eggs Scrambled eggs 
 
 Omelette, with strawberry preserves 
 
 Baked potatoes German fried potatoes 
 
 I'>oned chicken on aspic 
 
 Lrttnco. I'ronoh dressing Spiced beets 
 
 Tea biscuits Assorted cake 
 
 Sliced California peaches 
 
 Coffee Cocoa Tea Milk
 
 114 
 
 THE PRACTICAL IIUTKL STKWAKiJ 
 
 DINNER. 
 Oyster cocktail Anchovy canape 
 
 Celery Radishes Sliced Tomatoes 
 
 Cream of chicken, Margot 
 
 Consomme, princess 
 
 Boiled Oregon salmon, sau<-e admiral 
 
 I'ommes Bermuda 
 
 Patties of fresh mushrooms, Livingston 
 
 Fresh pineapple fritters, diplomate 
 
 Roast young turkey, stuffed with 
 
 Chestnuts, cranberry sauce 
 
 Roast saddle of venison, St. Hubert 
 
 Mashed potatoes Candied sweet potatoes 
 
 Brussels sprouts Cauliflower, hollandaise 
 
 Salmi of mallard ducks, bigarade 
 
 White asparagus, viniagrette 
 
 Home-made mince pie Pumpkin pie 
 
 Thanksgiving plum pudding, hard sauce 
 
 Ice cream, mayflower Fruit cake Egg kisses 
 
 Mixed nuts Layer raisins 
 
 Cream cheese Wafers 
 
 Coffee 
 
 Hotel James, Ashtabula, Ohio ($1) : 
 
 Select oysters 
 
 Consomme royal Cream of tomato 
 
 Celery Olives Sweet midgets Chow chow 
 
 Baked white fish with parsley sauce 
 
 Roast turkey with dressing and cranberry sauce 
 
 Pineapple sherbet 
 
 Baked squab with giblet sauce 
 
 Roast prime ribs of beef au jus 
 
 Roast pork with apple sauce 
 
 Roast spring lamb with caper sauce 
 
 Fruit salad Corn salad 
 
 Escalloped oysters 
 
 Mashed potatoes Baked sweet potatoes 
 
 Sugar corn Hubbard squash Stewed tomatoes 
 
 Apple pie Orange pie Pumpkin pie 
 
 Home-made mince pie 
 
 English plum pudding with brandy sauce 
 
 Vanilla ice cream 
 
 Assorted cake Assorted fruit Mixed nuts 
 
 York state cheese Sage cheese 
 
 Tea Sweet milk Butter milk Coffee 
 
 Rock Island Club (.?!) : 
 
 Grape fruit 
 
 Canapes of caviar on toast 
 
 Mock Turtle Consomme chantelier 
 
 Celery Olives Dill pickles 
 
 Fillet of sole, Dieppoise sauce 
 
 Sliced cucumbers Pommies Parlsienne 
 
 Lobster Newburg, in shell 
 
 Tenderloin beef, bordelaisc sauce 
 
 Banana fritters, vanilla sauce 
 
 Maraschino punch 
 
 Roast young turkey, cranberry sauce 
 
 Roast duckling with jelly 
 
 Roast Watertown goose, baked apple 
 
 Boiled potatoes Mashed potatoes 
 
 Baked hubbard squash French peas 
 
 Waldorf salad 
 
 English plum pudding, brandy sauce 
 
 Mince pie Pumpkin pie 
 
 Vanilla ice cream 
 
 Cafe noir 
 
 The St. Nicholas, Albany, Ga. : 
 
 Supreme of grape fruit 
 
 Blue points on half shell 
 
 Green turtle, Anglaise Consomme princesse 
 
 Celery Salted almonds Olives 
 
 Boiled pompano, matro d'hotel 
 
 Julienne potatoes 
 
 Baked Georgia opossum, sweet potatoes 
 
 Creamed guinea in timbale 
 
 Prime ribs of beef au jus 
 
 Roast young turkey, cranberry sauce 
 
 Creamed potatoes Carolina rice Corn on cob 
 
 Asparagus French peas 
 
 Roast mallard duck, guava jelly 
 
 Chicken salad 
 
 English plum pudding, hard or brandy sauce 
 
 Hot mince pie 
 
 Vanilla ice cream Assorted cakes 
 
 London layer raisins Mixed nuts 
 
 Cheese Saltine wafers 
 
 Coffee 
 
 Hotel Englebright. Ripon, Wis. : 
 
 Oyster soup 
 
 Chow chow Celery Pickled pears 
 
 Sliced cucumbers 
 
 Boiled corned ox-tongue, spinach 
 
 Roast prime ribs of beef with pan gravy 
 
 Roast young turkey with cranberry sauce 
 
 Roast young goose with apple sauce 
 
 Boiled potatoes Mashed potatoes 
 
 Mashed rutabagas Baked hubbard squash 
 
 Fruit salad 
 
 English plum pudding, brandy sauce 
 
 Home-made mince pie I'umpkin pie 
 
 Assorted cake American cheese 
 
 New York ice cream 
 
 Oranges Grapes Apples Bananas 
 
 Bent's water crackers Salted wafers 
 
 Coffee Milk Tea 
 
 The American, Kalamazoo. Mich. : 
 Grape fruit cocktail 
 Salted almonds 
 Blue points Canape, caviar 
 
 Golden heart celery Ripe olives 
 
 Mock turtle, amontillado Consomme, princesse 
 
 Chilled cucumbers Round radishes 
 
 Individual planked whiteflsh with bacon 
 
 Pommes, bordure 
 
 Roast autumn turk(\v, oyster filling. 
 
 With cranberry sauce 
 Whipped potatoes Candied yams 
 
 Roast suckling pig, sage dressing 
 
 Cauliflower, drawn butter Brussels sprouts 
 
 Frozen Tom and Jerry 
 
 Nabisco wafers 
 
 Calf's sweetbreads a la Toulouse 
 
 Code of peaches au madere 
 
 The American special salad 
 
 Salted flakes 
 
 Roast domestic goose, glaced apples 
 
 Browned potatoes Early June peas 
 
 English plum pudding, hard and brandy sauce 
 
 Home-made mince pie Golden pumpkin pie 
 
 Maple sundae Assorted cake 
 
 Sweet cider 
 
 Assorted fruits Mixed nuts 
 
 American, imperial and roquefort cheese 
 
 Long Island wafers Water crackers 
 
 Coffee Japan or oolong tea Cocoa
 
 THE PRACTICAL HOTEL STEWARD 
 
 115 
 
 Duquesne Hotel, Pittsburgh : 
 
 Canape of caviar 
 Blue points on shell 
 
 Clam cocktail in green peppers 
 Chilled celery Pin gherkins Olives 
 
 Deep sea green turtle, amontreado 
 
 Bouillon en tasse 
 
 Broiled pompano in parsley butter 
 
 Sliced cucumbers Sliced tomatoes 
 
 Button radishes 
 
 Cases of fresh lobster a la Newburg 
 
 Baron of beef, brown potatoes 
 
 Milk-fed turkey, chestnut dressing, cranberry sauce 
 
 Snow potatoes Asparagus au gratin 
 
 Frozen punch 
 
 Caribou steak, French peas 
 
 Prairie chicken, bread sauce 
 
 Red headed duck, currant jelly 
 
 Endive, French dressing 
 
 Deep pumpkin pie Hot mince pie 
 
 English plum pudding au cognac 
 
 Layer raisins Assorted fruit Mixed nuts 
 
 Fancy cakes Charlotte russe, Italian cream 
 
 Camembert or roquefort cheese 
 
 Salted wafers 
 
 Cafe noir 
 
 Hotel Baldwin, Hagerstown, Md. : 
 
 Blue points on half shell 
 
 Stuffed olives Celery Mixed pickles 
 
 Clear green turtle Cream of asparagus 
 
 Sliced tomatoes Salted almonds Iced cucumbers 
 
 Baked red snapper, southern style 
 
 Potato croquettes 
 
 Terrapin, Maryland style 
 
 Sweetbreads, larded and braised 
 Fruits a la conde 
 Thanksgiving egg-nogg 
 Roast young turkey, oyster dressing 
 
 With cranberry sauce 
 Baked Smithfleld ham. spiced, wine sauce 
 Oyster Bay asparagus Candied yams 
 
 French peas Succotash Creamed potatoes 
 
 Lobster salad 
 
 Hot mince pie New England pumpkin pie 
 
 Charlotte russe 
 
 Neapolitan ice cream Fancy assorted cake 
 
 Roquefort cheese Bent's water crackers 
 
 After dinner mints 
 
 Fruit Demi tasse 
 
 Pennsylvania Lines dining car service : 
 Canape Souvaroff 30c 
 Cotuit cocktail 30c 
 Chicken gumbo 25c Green turtle, clear 40c 
 Stufifed mangoes 20c celery 23c 
 
 Ripe olives 25c Salted almonds 15c 
 
 Raked whitefish, provcncale G5c 
 
 Sliced cucumbers 25c 
 
 Braised sweetbreads, Lafayette 70c 
 
 Orange fritters, fruit sauce 20c 
 
 Roast prime beef 60c 
 
 Mashed potatoes 15c Tomatoes, farcie 30c 
 
 Candied sweet potatoes 25c 
 
 Asparagus au gratin 35c 
 Boiled Spanish onions 20c 
 Champagne punch 20c 
 Roast young turkey, chestnut dressing 
 
 with cranberry jelly 75c 
 
 Celery and pineapple salad, French dressing 35c 
 
 Steamed fig pudding, hard and brandy sauce 25c 
 
 Mince pie 15c Pumpkin pie 15c 
 
 Nesselrode ice cream 20c Assorted cake 10c 
 
 Bar-le-duc jelly 40c 
 
 Crystallized ginger 15c 
 
 Imported marmalade 20c 
 Camembert or roquefort cheese 
 
 with toasted wafers 30c 
 Assorted fruit 25c 
 Cafe noir 10c 
 
 The Otsego, Jackson, Mich. : 
 
 Blue points 
 
 Salted almonds Cheese wafers 
 
 Cream of asparagus Consomme, amber 
 
 Olives Celery hearts Radishes 
 
 Fillet of Penobscot salmon, Priscilla 
 
 Sliced cucumbers Potatoes, Cape Cod 
 
 Fresh mushroom patties 
 
 Thanksgiving turkey, stuffed, cranberries 
 
 Jersey sweets, browned Early June peas 
 
 Old fashioned barbecued pig. apple compote 
 
 Mashed potatoes 
 
 Frozen Tom and Jerry 
 
 Roast squab guinea, red currant jelly 
 
 Cauliflower, hoUandaise String beans 
 
 St. George special salad 
 
 Steamed plum pudding, hot whisky 
 
 Fresh pumpkin pie Home made mince pie 
 
 Charlotte russe 
 
 Harlequin ice cream Fancy cakes 
 
 Oranges Bananas Grapes Apples 
 
 Mixed Nuts Layer raisins Confections 
 
 American, camembert and roquefort cheese 
 
 Whole wheat water crackers Salted wafers 
 
 A. D. mints 
 
 Sweet Cider 
 
 Coffee 
 
 New American Hotel, Mauch Chunck, Pa. (75c) : 
 Blucpoint oyster cocktails 
 Clear green turtle, American 
 
 Consomme a la "tosca 
 Queen olives Iced celery hearts 
 
 Salted almonds 
 Baked white fish, Mexican style 
 
 I'ommes julienne 
 Patties of sweetbreads, supreme 
 
 Queen fritters, vanilla sauce 
 
 Sweet cider 
 
 Roast ribs of prime beef au jus 
 
 Roast young native turkey, stuffed, cranberry sauce 
 
 Mashed potatoes Boiled potatoes 
 
 Candied sweet potatoes 
 
 French peas Baked corn pudding 
 
 Oyster Bay asparagus on toast 
 
 Lettuce, plain or dressed 
 
 Lobster salad, mayonnaise 
 Home made mince pie Pumpkin custard pie 
 English plum pudding, brandy and hard sauce 
 
 Tutti frutti ice cream 
 
 Fruit cake Lady fingers French kisses Macaroons 
 
 Oranges Grapes Bananas 
 
 Assorted nuts 
 
 Cheese, Roquefort American Imperial Cream 
 
 Saltine wafers 
 
 Bent's toasted crackers 
 
 Demi tasse
 
 116 
 
 THE PEACTICAL HOTEL STEWARD 
 
 The ralaco, Cincinnati : 
 
 Canape caviar 
 
 Oyster cocktail 
 
 Michlsan clery 
 
 Oliyes Young onions Sweet glierkins 
 
 Salted almonds 
 
 Consomme national 
 
 Chicken gumlio a la creole 
 
 Baked Potomac shad, royal sauce 
 
 Sliced cucumbers Saratoga chips 
 
 Patties of fresh lobster a la Newburg 
 
 Saute of mushrooms aus croutons 
 
 Sweetbread glace, truffle sauce 
 
 Frozen egg nogg 
 
 Roast ribs of ^A'estern beef au jus, 
 
 Yorkshire pudding 
 Thanksgiving turkey, chestnut dressing, 
 
 Cranberry sauce 
 
 Snowdrift potatoes 
 
 Roast suckling pig, Southern stylo 
 
 Roast haunch of venison, mountaineer 
 
 Cauliflower in cream French peas en cases 
 
 California asparagus, drawn butter 
 
 Louisiana flint rice Candied sweet potatoes 
 
 Cold roast beef Sugar cured ham Tongue 
 
 Chicken mayonnaise Palace fruit salad 
 
 Hot mince pie Yankee pumpkin pie 
 
 New England plum pudding, hard or brandy sauce 
 
 Tutti fruitti ice cream 
 
 Fancy cakes Fruit cake 
 
 Mixed nuts Fruit 
 
 -Tea Iced tea Coffee Milk Buttermilk 
 
 St. Julien wine 
 
 Chittenden Hotel, Columbus, Ohio : 
 Canape Astrakhan 
 Salted almonds 
 Little neck clams Blue Point cocktail 
 
 Celery Olives 
 
 Cream of terrapin, Crisfield Essence of chicken 
 
 Broiled whitefish, persillade 
 
 Sliced cucumbers Saratoga chips 
 
 Crab cider 
 
 Bouchees moderne 
 
 Green peas 
 
 Tenderloin steak, exquisite 
 
 Ci'eamed cauliflower 
 
 Roast suckling pig, sage dressing 
 
 Baked apple 
 
 Jersey sweet potatoes Brussels sprouts 
 
 Young turkey stuffed, chestnut flavor 
 
 Cranberry sauce 
 
 Mashed potatoes Buttered asparagus 
 
 Frozen egg nogg 
 
 Roast haunch of venison, forester 
 
 Cinnamon bear, huntress 
 
 Grape fruit salad 
 
 Cheese souffle 
 
 English plum pudding, brandy sauce 
 
 Mince pie Pumpkin pie 
 
 Frozen charlotte russe 
 
 Harlequin ice cream Fruit cake 
 
 California figs Fruit English walnuts 
 
 Roquefort cheese 
 
 Toasted water crackers 
 
 Coffee 
 
 Imperial Hotel, Portland, Ore. ($1.50) : 
 
 Toke points on half shell 
 
 Celery Ripe olives Salted almonds 
 
 Cream of chicken, Sevigne 
 
 Mock Turtle aux quenelles 
 
 Consomme Florentine 
 
 Fillet of sea bass. Chambord 
 
 Potatoes fondantcs 
 
 Braised calves' sweetbreads a la Nina 
 
 Chicken patties a la reine 
 
 Prime ribs of beef au jus Yorkshire pudding 
 
 Stuffed young turkey, cranberry sauce 
 
 Spring goose with jelly 
 
 Suckling pig and baked apples 
 
 Candied sweet potatoes Roast new potatoes 
 
 French peas in butter 
 
 Louise salad 
 
 Neapolitan ice cream Assorted French pastry 
 
 I'lum pudding, hard aud brandy sauce 
 
 Mince or pumpkin pie 
 
 Camembert Bents water crackers 
 
 Assorted nuts and raisins 
 
 Demi tasse 
 
 Miscellaneous Holiday Cards. 
 
 Washington's birthday at Creve Coeur Club, 
 Peoria : 
 
 Canapes Bohemian 
 Blue points 
 
 Celery 
 
 Olives 
 
 Clear green turtle 
 
 Salted nuts Kumquats 
 
 Fillet of mountain trout. Aurora 
 
 I'otatoes julienne 
 
 Patties of sweetbreads aud mushrooms 
 
 Washington punch 
 
 Broiled squab chicken, guava jelly 
 
 Glazed sweet potatoes 
 
 Head lettuce, roquefort dressing 
 
 Strawberries in baskets 
 
 Cake Mints 
 
 Camembert cheese 
 
 Toasted crackers 
 
 Coffee 
 
 EH : MAKTINI. SAITKKM:. Vr.lVE CLICQUOT DRY, 
 CUG.NWCV, Al'OI.LIXAItlS. CIGAUS. 
 
 Cead Mille Failtho 
 
 St. Patricks Day at the McKinzie, Bismarck, 
 
 N. D. (Menu card In form of hat with dudeen) : 
 
 Clam chowder, Tipperary Consomme, Shannon 
 
 Olives Celery 
 
 Boiled chicken halibut, O'Reilly 
 
 Natural Murphys 
 
 Westphalian ham, favorite sweet potatoes 
 
 Oysters a la Killarney 
 
 Apple fritters, fairy wands 
 
 Sullivan punch 
 
 Roast prime ribs of beef, Cork gravy 
 
 Roast young turkey, sage dressing, cranberry 
 
 sauce 
 
 Mashed potatoes Murphys with their jackets on 
 
 Seventeenth of March sinnacli Green peas 
 
 Salad shillelahs 
 
 Hot Rolls 
 
 Apple pie Custard pie 
 
 Emerald ice cream Assorted cake 
 
 American cl'.eese Wafers 
 
 Coffee
 
 THE PRACTICAL HOTEL STEWAED 
 
 117 
 
 St. Patrick's day at The Iliitchins, San An- 
 tonio, Texas : 
 
 Cream of green peas 
 
 Pat's boiuiiiet Mike's pickles Green oliv.es 
 
 '■Pcitdlicn and fishes -are miglity good dishes 
 
 St. Patrick's Dai/ in the mornin' '' 
 
 Irisli stew, Dublin style Green gages with rice 
 
 County Clare pot roast. Shillclah triramin's 
 Spuds from the "Ould Sod" Green okra in cream 
 Spinach from Killarney Green beans fromTipperary 
 
 Shamrock salad 
 
 Green grape pie Emerald Isle Sherbet 
 
 Blarney-stone kisses 
 
 A Slice of the Moon 
 
 Green tea lUack coffee 
 
 St. I'atrick's day at the Grunewald. New Or- 
 leans. (Served in a green and gold room; flowers 
 green-dyed carnations, menu printed in green ink 
 and listing green foods and green garnishings : 
 the ice cream in form of Brian Boru's harp ; the 
 music Irish melodies, vocal and instrumental i : 
 Olives Salted almonds Celery 
 
 Lake Pontchartain crab meat, Ravi.gote 
 Okra consomme 
 Filet of pompano. Florentine, 
 Brabanconne potatoes 
 Milk fed chicken, Irlandaise 
 Prunelle punch 
 Roast crown of lamb, Grunewald 
 Water cress salad 
 Ice cream, surprise 
 Petits fours originale 
 Coffee 
 •wines: Cocktail, Sherry, Sauterne, St. Julien, 
 Louis Roederer GVS, London- 
 derry Lithia, Liqueurs. 
 
 A Nicht wi' Burns. 
 
 At the Touraine, Buffalo. (81.50 per cover.) 
 
 Torbay oysters 
 
 Cockle leekie Ilotcli potch 
 
 Celery Olives Salted uuts 
 
 Tawties and finnan haddie 
 
 HAGGIS WF A' THE HONOURS 
 
 "Fair fa' your honest sonsie face, 
 
 Great chieftain o' the puddin' race," 
 
 Baron o' Strathmore beef roastit 
 
 an' mair o' it 
 
 Cauliflower an' ither orra vegetables 
 
 New tatties nice and broon 
 
 Gordon aiple wi" a l)it o' cheese 
 
 Oatmeal cakes 
 
 Frozen puddin' wi' a stcck 
 
 Shortbread wi' sweeties on't 
 
 Coffee 
 
 Note — Ye can order a dram if y'er minded, aye 
 
 an' anither tastin gin the first yin tasted guid. 
 
 For Teetotal folk an' sicklike. soordock cuddle ma 
 
 dearie. l'"air new maskit tea, skeichan, Treacle Yil, 
 
 an' ithor drink o' that ilk 
 
 Miscellaneous Cards. 
 
 Chi< ken dinner (.f2) at Robin Hood Inn, New 
 Rochellc, N. Y. : 
 
 (Everything Prepared to Order) 
 
 (Chickens from Our Farm) 
 
 Robin Hood cocktail 
 
 Grape fruit 
 
 Hot Dixie biscuits Crab flakes. Robin Hood 
 
 Steamed soft clams 
 
 Spring chicken a la Maryland 
 Broiled spring chicken with Virginia ham 
 
 Fried spring chicken a la Robin Hood 
 
 Hot Virginia corn bread I'otatoes 
 
 Vegetables from garden 
 
 Head lettuce salad, French dressing 
 
 Vanilla ice cream Assorted cakes 
 
 Fresh apple pie a la mode 
 
 Demi-tasse 
 
 Union League Club, Chicago : 
 
 Cream of asparagus 
 
 Ripe and green olives 
 
 Breast of pheasant. U. L. C. 
 
 Fried sweet potatoes 
 
 Lettuce, orange and grape fruit salad 
 
 Strawberry ice cream, club style 
 
 Assorted cakes 
 
 Camembert and Roquefort 
 
 Toasted biscuits 
 
 Coffee 
 
 LEMONADE 
 
 CLARET PUNCH 
 
 CHAMPAGNE PUNCH 
 
 The Ilartman, Columbus, Ohio : 
 
 Blue point cocktail 
 
 Celery 
 
 Tomato bouillon 
 
 Queen Olives Salted almonds 
 
 Fillet of redsnapper, hoteliere 
 
 Sliced cucumbers I'otatoes duchesse 
 
 Braised haunch of venison, Cumberland 
 
 California asparagus, drawn butter 
 
 Frozen egg nogg 
 
 Roast young turkey, chestnut dressing 
 
 Candied sweet potatoes Jellied cranberry sauce 
 
 Sweet cider 
 
 Hearts of lettuce, French dressing 
 
 English plum pudding, brandy sauce 
 
 Mince pie Pumpkin pie 
 
 Neapolitan ice cream 
 
 Assorted cake 
 
 Ttoqucfort or Philadelphia cream cheese 
 
 Toasted crackers 
 
 Coffee 
 
 Seventy-flve cent luncheon served at the Ger- 
 man Grill Room of Hotel La Salle, Chicago : 
 CHOICE OF : 
 Blue points Little necks 
 
 Consomme Nizam Puree of lentils 
 
 CHOICE OF : 
 
 Wiener schnitzel mit sardallen 
 
 Boiled muskalonge, mustard sauce 
 
 Esterhazy rostbraten, browned potatoes 
 
 Spring lamb hash with green peppers, corn fritters 
 
 (Cold) smoked beef tongue, potato salad 
 
 Tomato stulled with chicken salad 
 
 York bam boiled with cabbage 
 
 Bluetish l>aked, Portugaise 
 
 Roast lamb, mint sauce 
 
 Boston baked beans, brown bread 
 
 Boiled potatoes Succotash 
 
 Celery salad 
 
 CHOICE OF : 
 
 French pastry Plain rice pudding 
 
 Strawberry ice cream Orange sherbet 
 
 Vanilla or chocolate eclair Cup custard 
 
 .\pple or cocoanut pie Peach tart 
 
 Farina pudding, orange sauce 
 
 La Sal'e cheese 
 
 Coffee, tea or milk
 
 118 
 
 THE PEACTICAL HOTEL STEWAED 
 
 The famous dollar dinner served on the Chi- 
 cago, Mihvaukt'o & St. Paul diners between Chi- 
 cago anil Milwaukee : 
 
 Cotuit cocktail 
 
 Olives Tomatoes Celery 
 
 Split pea Consomme, Duborg 
 
 Snowflake crabmeat au gratin 
 
 Braised sweetbreads, mushrooms 
 
 Hoast prime beef, natural 
 
 Roast jumbo squab, currant jelly 
 
 Mashed potatoes Turnips in cream 
 
 Baked hubbard squash Brussels sprouts 
 
 Combination salad. French dressing 
 
 Fresh pumpkin pie 
 
 Apple cobbler, hard and brandy sauce 
 
 Ice cream Assorted cake 
 
 Camembert, edam. roquefort and Waukesha cream 
 
 cheese, Bent's water crackers, toasted 
 
 Coffee Tea 
 
 ■|"he Cawthon, Mobile (shore dinner; nothing but 
 sea food : 85c) : 
 
 Oyster cocktail 
 
 Celery 
 
 Young onions Radishes 
 
 New England clam chowder 
 
 Tenderloiu of trout, tartar 
 
 Potatoes. Long Branch 
 
 Crab Moat a la Maryland 
 
 Shrimp salad 
 
 Fruit pudding, brandy sauce 
 
 Cheese, crackers 
 
 Coffee 
 
 ■•Oamo"" tabU' d'hote dinner. The Grand Pacific, 
 Chicago : 
 
 Potage of venison, St. Hubert 
 
 Chocolate cakes 
 
 Coffee 
 
 Salted pecans Olives 
 
 Parmesan straws 
 
 Pattie of wild goose liver, montglass 
 
 Cranberry sherbet 
 
 Roasted butter ball duck, sage dressing 
 
 Risolle sweet potatoes Fried hominy 
 
 Steamed wild rice Currant jelly 
 
 Lettuce salad, mayonnaise 
 
 Neapolitan ice ci-eain 
 
 Opening dinner, The Martin, Sioux City : 
 
 Green turtle 
 
 Celery Olives 
 
 Filet of pickerel, normande 
 
 I'ommes persillade 
 
 Larded tenderloin of beef, bouquetiere 
 
 Pommes chateau 
 
 Pet its Pois a la Francaise 
 
 Pineapple sherbet 
 
 Hearts of lettuce, French dressing 
 
 Biscuit ghice 
 
 I'etits fours 
 
 Camembert Roquefort 
 
 Toasted crackers 
 
 Demi tasse 
 
 Breakfast Prescriptions 
 
 The newest idea in club breakfasts comes 
 from Hotel Casey, Scranton, Pa. It is in book- 
 let form, and gives eighteen selections ranging 
 from thirty-five to eighty cents. Each breakfast 
 is given a special head in large type, to suggest 
 the meal suited to inclination. In this repro- 
 duction we omit, to save repetition, the lines 
 "Served to one person only" and "Cereal with 
 
 cream 15 cents extra." In the book the cards 
 are displayed in the customary fashion: 
 A Breakfast "Fit for the Gods" (80o) : 
 
 Grape fruit : Small sirloin with rasher of 
 bacon : Hashed brown potatoes ; Cream toast : 
 Pot of tea or coffee; (or instead of Steak have 
 Lamb chops or half a broiled chicken). 
 A Substantial Breakfast (T5c) : 
 
 Fruit in seaso!i ; Combination <'hop ; Potatoes 
 Julienne: Hot rolls: Tea or coffee; (or I'ork 
 chops or Lamb chops or Veal cutlet i. 
 A Breakfast for any Kind of a Morning (65c) : 
 
 Fruit in season ; Veal steak fried plain in but- 
 ter : Hashed in cream potatoes ; Hot waffles ; 
 Maple syrup or honey ; Pot of tea or coffee. 
 A Breakfast for the Blase "Who Don't Know 
 What to Eat" (65c) : 
 
 Fruit in season : Boiled salt mackercd swimming 
 in hot milk and butter ; Hot fresh baked potatoes ; 
 Crisp brown toast : (or Hotel Casey perfection 
 rolls) ; Tea or coffee. 
 A Breakfast from the Old Farm (60c) : 
 
 Baked apples with cream ; Fried salt pork ; Hot 
 baked potatoes ; Shirred eggs ; Perfection rolls ; 
 Tea or coffee. 
 A Satisfying Breakfast (60e) : 
 
 Fruit ; English mutton chop split and broiled 
 with kidney ; Potatoes au gratin ; Perfection rolls ; 
 Tea or coffee. 
 Breakfast Hashes (60c) : 
 
 Grape fruit ; Chicken hash with poached eggs- 
 or (Lamb hash with green peppers), or (Roast 
 beef hash with chopped onions), or (Hamburger 
 steak), or (Chopped fresh porterhouse saute) ; 
 Baked potatoes ; Hot Rolls ; Tea or coffee. 
 A Breakfast for the Epicure (oOe) : 
 
 Baked apple; Genuine (country) sausage; 
 Baked potatoes ; buckwheat cakes and New Or- 
 leans molasses ; Tea or coft'ce. 
 
 A Breakfast for the Morning WTien You Don't Feel 
 Like Eating Much (.50c) : 
 
 Sliced pineapple ; Spanish omelette (or Omelette 
 with chicken livers); Saute potatoes; Perfection 
 rolls ; Pot of tea or coffee. 
 A Breakfast Always Good (50c) : 
 
 Orange ; Genuine corned beef hash ; Poached 
 eggs ; Toasted mutfins ; (or Calf's liver and bacon 
 or Codflsh cakes). 
 
 A Dainty Breakfast (50c) : 
 
 Fruit; Veal kidneys, stewed or saute: (or 
 Chicken livers, en brochette) ; Saute potatoes; 
 Dipped toast ; Tea or coffee ; (or Chicken hash 
 or Codfish and cream). 
 A Breakfast for Friday or Any Day (50c) : 
 
 Fruit; Broiled fresh fish; (or Filet of sole); 
 Baked potatoes ; Perfection rolls ; Tea or coffee. 
 
 Omelette Breakfast (50c) 
 
 Fruit: Eggs Benedictine: (or Plain omelette): 
 Hashed brown potatoes ; Waffles and honey ; Tea 
 or coffee; (or Ilam omelette or Parsley omelette). 
 Breakfast — Out of the Ordinary (50c) : 
 
 Fruit : Finnan haddie. Epicure ; Baked potatoes ; 
 Perfection rolls: Tea or coffee; (or Yarmouch 
 bloaters or Kippered herring). 
 A Breakfast That is Always Palatable (60c) : 
 
 Fruit ; Ham fried nice and brown with eggs 
 fried in ham gravy ; Grilled sweet potatoes ; 
 Toasted corn bread ; (or Perfection rolls) ; Tea or 
 coffee. 
 An English Breakfast (50c) : 
 
 Orange marmalade: Cream toast: Eggs any 
 style, with Crisp bacon : Baked potatoes ; Rolls ; 
 Coffee or English breakfast tea. 
 A Breakfast— And That's All (40c) : 
 
 I'runes ; Broiled, fried or scrambled eggs ; Per- 
 fection rolls ; Tea or coffee. 
 A Hurry-IJp Breakfast (35c> : 
 
 Boiled eggs ; Hot rolls ; Cup of coffee or tea.
 
 THE PRACTICAL HOTEL STEWARD 
 INCORPORATED 1841 
 
 1 ,000,000.00 
 
 For 1913 
 
 'Ji]siirai]cc^mpapy 
 
 OF NewHaven.Connecticut 
 
 WESTERN DEPARTMENT ROCKFORD. ILLINOIS 
 
 SECURITY PRODUCERS / // / 
 
 GOOD WORK 
 
 ■ai- _ 
 
 FOUR 
 
 
 ^<xt 
 
 !^ 
 
 JANUARY 
 
 .</c 
 
 V 
 
 JANUARY 
 
 f 9 cfl' fC 30 hi -mi ccaaindl' ,aCl' A^n^m€</t</^e' ^■n<^' ,c^it'ec^ 
 
 texts' ,■01" ,<i^<ifrt(ira€' ,vify CTZuriqei" ,exc(/it oii /tireoxffJ/e)" /ti'oviaea; Ac .tfyi' ,<X'moi<'nt 
 
 .<i/ ,//ie /oClotcwna ,<i(€^c>'c^ect ,A^<i,he'}'OU' 
 
 ^a,e^ceec/c.^^i A QOOD t)INNER 
 
 ini/e' Aocctiea- a--n((' .co'Ti {< 
 
 c<i'm<ii'n€c 
 
 ORAFE FRUIT Cocktail 
 The only sour about the Security 
 
 Celery 
 
 Olives 
 
 Salted Almonds 
 
 CLEAR aREEN TURTLE 
 
 The only place for Delinquent Agents 
 
 Potatoes Parisienne 
 
 BROILED LIVE LOBSTER Tarter Sauce 
 Not a Company product. There are no Security lobsters 
 
 BREAST OP MALLARD DUCK En Virginia Ham 
 
 Caught seeking a warm place- -possibly a steam heated hotel 
 
 French Peas Potatoes Au gratin Asparagus Tips 
 
 PINEAPPLE SHERBET 
 A serious water damage 
 
 ENDIVE SALAD Cream Cheese Bar le due 
 This is not alfalfa, so not on prohibited list 
 
 ICE (HOUSE) CREAM Neapolitan 
 Prohibited- -always a total loss 
 
 DEMI TASSE 
 Cigars Cigarettes 
 
 A. Bad Smoke damage 
 
 f any change take place in the appetite or di- 
 
 red is not able to be the sole and unconditional owner of the eatables consumed; or it once 
 
 f foreclosure proceedings be commenced without the consent of this company; then this policy 
 
 If the risk be increased by any means within the knowledge of the assured, 
 j^estion of the assured; or if tni 
 
 -eat^n this dinner be aseigned; 
 
 shall be null and void. ..... ^ n. ■ . « 
 
 This company shall not be liable for any loss or damage to the dinner eaten caused by foreign mvaaion or by the neglect or 
 the assured to use all practicable means to save and preserve the same from damage. 
 
 This policy cannot be cancelled by the return oi edibles eaten. 
 
 In case of loss or damage to this dinner the assured shall give immediate notice thereof and shall at once separate the dam- 
 aged and undamaged articles and shall furnish if required verified plans and specifications of all totally lost property and shall, 
 if required, submit to examination for the purpose of ascertaining the cause of said loss and the extent of same. Any fraud or 
 attempt at fraud or any swearing (false or otherwise) on the part of the assured shall cause a forfeiture of all claims under this 
 policy. This company reserves the right to restore and / or replace any property upon which damage is claimed. No bpccial 
 Agent, Examiner, or Officer of this Company shall have the power or authority to waive any of the conditions of this policy. 
 
 3jt Witness Wherrof this Company has executed and attested these presents this. 
 
 21st 
 
 .day of_ 
 
 Jan. 
 
 -191, 
 
 t^^<Xo-^^-<V^ 
 
 Secretary. 
 
 1/ President 
 
 Manager. 
 
 119 
 
 MENU FOR AN l.NSURANCE BANQUET SERVED AT THE NELSON, ROCKKORD, ILL.
 
 120 
 
 THE PRAC'TfC'AL HOTEL STEWARD 
 
 MgtelMos 
 MutualBeneht 
 
 ?^SSOaATION 
 
 •wwiiK^ rfnniMan<nni>ianMraannuMiiiiintM«iiuiniiiNiiuui(itii)fHnniniiiimniHa mmnm( ii'ifUiniimuiiHiMiK^liHBBiM^ 
 
 I CUISINE FAMOUSLY GOOD I 
 
 ^^■^u^-l\J^r^-^^J^_^u^J^J-^-^uTJ1JTJa 
 Jlj W£ AKE HERE TO PLEASE III 
 
 iiiiiOKiHiiiimi^lHrtminW^ 
 
 T 
 
 HE ATTENTION of our patrons is especially 
 directed to our "home-grown" products. 
 
 The eggs, milk and cream served are from the Northern 
 Pacific's Dairy and Poultry Farm at Kent, Washington. 
 We operate our own bakeries and butcher shops in 
 both St. Paul and Seattle where all our bread, cakes 
 and pastry are made and our meats are cut and wrapped 
 ready to cook. Creamery butter is served exclusively, 
 as is also Pokegama Spring Water bottled at the Springs 
 on our own line at Detroit, Minnesota. 
 
 < Originators of the "Great 
 Big Baked Potato," Feb- 
 niary 8lh, 1909, "Cold 
 Dishes for Hot Days," 
 June, 1910, "Hot Dishes 
 for Cold Days," en C 
 role, October, 1911, 
 
 >- 
 
 
 f "Just a Cold Bite for Luncheon" 
 
 -$iminiiiiit4>HiimuiHitiiimiHBt)HiiwHiiinmmutmtiiiiuuiiuinmMiiiiiunuiraMiiuiiuHwiiiut]uMumwn>inuiiit^^ 
 
 I 
 1 
 
 i Hearts of Lettuce with Hard Boiled Egg. 25 
 
 I Sliced Tomatoes, 25 
 
 Comolitnentary 
 
 If I iriiiiuiitiiiitniiiiirn iiiiiiiiDiitlitiiiniiiitl iiitiinirniniiiimiuiii4 iiinmniut^ 
 
 DINNER 
 
 iiiniiiiminiii4iiMiinnMi^ 
 
 i 
 
 § 
 
 Combination Lettuce and Tomato Salad. 
 Pickled Mangoes. 
 
 Smoked Fillet of Boneless Herring, 20 
 Lyons Sausage. 20 Salami, 2 
 
 ■J 
 
 Japanese Crab Meat Cocktail. 40 
 
 Cold Boiled Lobster. Sauce Ravigote. /5 
 
 Cold Boiled Salmon. MaVinaded, 50 
 
 Fried Jumbo White Fish, Lemon Butter 
 
 Fillet Mignon. Trianon. 
 
 Cold Tomato Bouillon. 20 
 Cold Consomme in Cup, 20 
 
 Orange Sherbet. 
 
 Cold Roast Beef, Aspic, 50 
 
 Cold Ribs of Pork, 50 
 
 Leg and Loin of Lamb, Mint Jelly. 50 
 
 Chicken Salad. 50 
 Asparagus Vinaigrette, 40 
 
 Lemon Cream Pie, 15 Sour Cherry Pie, 15 
 
 Fruit Cake. 15 Ice Cream. 25 
 
 Vienna Bread, 10 Graham Bread, 10 
 
 Sweet Rye Bread with Raisins, 10 
 
 9 
 
 California Claret, 15 
 
 Iced Tea, 15 Iced Coffee, 15 Lemonade, 15 
 
 Roast Ducklings Farm Style. 
 
 Great Big Baked Potato. 
 
 New Peas with Green Mitit. 
 
 fith Crushed Strawberries. 
 Cake. 
 
 I Graham Bread. 
 
 Sweet Rye Bread. 
 
 California Claret. 
 Coffee. 
 
 itKiioiiiiiiiiiniimiiiiiiK+iiiuuiiiuii^
 
 THE PRACTICAL HOTEL STEWARD 
 
 121 
 
 nfinmintfliiiiittiiminmiinutmiiiMniMiWDin i ittiniHninM«mini« imvmk « 
 
 BREAKFAST 
 
 tlll^mlI1llt4^^<■"l■^>tlyulr■rlllltllmlll^lunll^MMmlntlmlMlltlt1lImmmr^lHl^lmhUUllutn;llntnlinuultll'<'lnnnll 
 
 BREAKFAST 
 
 ^]iiimtRmi»ijiiiiiiii)rniiMiMiiii[[}iiimiiiiiiiiiiiiiiiiiiiit]iiiiiiiiiiii 
 
 titiniitiii[iimiiiriilici<iuiiiiiiil4>iii<><«i>nt^ 
 
 Rfid Raspberries with Cream, 25 
 
 Sliced Hawaiian Pineapple, 25 
 
 Chilled Cantaloupe, 25 
 
 ■* 
 
 Rolled Oats with Cream. 20 Dry Cereals, 2S 
 
 <4 
 
 Broiled Jumbo White Fish, 50 
 
 '■i 
 
 Tenderloin Steak, 90 
 
 Veal Chops with Bacon, 50 
 
 Ham or Baccn with Eggs, 60 
 
 Chicken Liver and Fresh Mushroom Omelette, 50 
 
 French Toast with Currant Jelly, 25 
 
 i 
 
 Potatoes: French Fried, 15 Saute, 15 In Cream, 20 
 
 ■J 
 
 Wheat Cakes with Maple Syrup. 25 
 
 « 
 
 Dry or Buttered Toast, 10 Vienna Rolls, 10 
 
 a 
 
 Tea, 15 Coffee. 10 Cocoa, 15 
 
 Chilled Orange Juice. 20 
 
 Rockyford Cantaloupe, 25 
 
 Red Raspberries with Cream, 25 
 
 Rolled Oats with Cream, 20 
 
 Cream of Wheat with Cream, 20 
 
 Dry Cereals with Cream, 25 
 
 Sain 
 
 1 Trout, Saute. 50 
 
 Grilled Veal Kidneys with Bacon, 50 
 
 Half Spring Chicken, 60 
 
 Broiled Lamb Chops. 60 
 
 Fried Ham or Bacon with Eggs, Country Style, 60 
 
 Fried Salt Pork. Cream Gravy, 50 
 
 * 
 
 Potatoes O'Brien, 20 German Fried, 15 Hashed Brown, 20 
 
 •» 
 
 Wheat Cakes with Maple Syrup, 25 
 
 Wheat Muffins, 10 Rolls. 10 Dry or Buttered Toast. 10 
 
 Hhliiiniiriw+lurailii'linmiiiliiilinillllPlltinllullrill 
 
 iriiniuiuluiiininirt^liiuniiiiiJt^ 
 
 ■4]MniitwiuMuiiuiniiwiiiiti!niJ»MaiBCnuulnlunimfHUMt1MiNliiiMOinininitinmiiiiunif1itwiiiltiniHlwiigit4Iii 
 
 niiiiiiiiiiiii iiiiiiiiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiii I I t iiiiiii^ 
 
 BREAKFAST 
 
 Chilled Welch's Grape Juice, 15 
 
 Red Raspberries with Cream. 25 
 
 Stewed Prunes, 20 
 
 Baked Apples with Cream. 25 
 
 Oatmeal with Cream, 20 Vitos with Cream, 20 
 
 Dry Cereals with Cream, 25 
 
 J 
 
 Fried Lake Trout. 50 
 
 » 
 
 Grilled Mutton Chops, 50 
 
 Broiled Breakfast Sirloin, 90 
 
 Half Spring Chicken Saute, 60 
 
 Calf's Liver with Bacon, 50 
 
 Ham Steak with Currant Jelly, 60 
 
 Scrambled Eggs with Pimentos, 35 
 
 New Potatoes. 20 Hashed Brown. 15 German Fried, 15 
 
 i 
 
 Wheat Cakes. Maple Syrup. 25 
 
 i 
 
 Wheat Muffms, 10 Dry or Buttcrtd Toast. 10 
 
 i 
 
 Tea, 15 Coffee, 10 Cocoa, 15 
 
 OUVENIR 
 
 Q 
 
 /HOTELMEN'S MUTUAL 
 BENEFIT ASSOCIATION 
 
 Via the Northern Pacific Railway 
 From St. Paul, July gth to YELLOW 
 STONE PARK, July nth, 1912 
 
 MAY YOUR JOURNEY BE 
 ONE OF UNBROKEN PLEASURE 
 
 c : uiHouon liiiuiuULt iiiituiuiut iiiHUUiuu 4
 
 122 
 
 THE PRACTICAL HOTEL STEWAED 
 
 Collected by Charles McHugh of the Lexing- 
 ton, Chicago, in a Tour Around the World. 
 Here are some menus to illustrate Eating 
 Arcimd the World. The menus of the steam- 
 ship Cleveland were printed in German and 
 with English translation; always on illuminated 
 cards, and varied from day to day, so there 
 was never a sameness. This dinner card is 
 typical : 
 
 HAUPTMAIILZEIT 
 
 Schwpdischc Vorspciso 
 
 Huhnersu[)i)i' nacli Kiiniyin Ilortense 
 
 Kraftbriihc mit nudeln 
 
 Gebratencr Madeira flsch mit butter 
 
 Kartoffeln 
 
 Rehkcule tl la jardiniere 
 
 Glasierte kalbsschweser mit spargel 
 
 Gebratener kapaun 
 
 Kompott Salat 
 
 Nesselrode-eis, maraschino-sauce 
 
 Baumkuchen 
 
 Nachtisch 
 
 * * * 
 
 DINNER 
 
 Hors d'oeuvre a la Suedoise 
 
 Chicken soup il la Ueine Ilortense 
 
 Consomme with noodles 
 
 Fried Madeira fish with butter 
 
 Potatoes 
 
 Leg of venison a la jardinifere 
 
 Glazed sweetbreads with asparagus 
 
 Uoast capon 
 
 Compote Salad 
 
 Nesselrode ice cream, maraschino sauce 
 
 Pyramid cake 
 
 Dessert 
 
 Here is a dinner card of Shepheard's Hotel, 
 
 Cairo : 
 
 DINER 
 
 Crfeme de riz il I'anglaise 
 
 Loup de mer see. cflpres 
 
 Pointo de boeuf Jl la bourgoise 
 
 Petits pois au beurrc 
 
 Poulets rutis au crcsson 
 
 Salade de saison 
 
 Crofltes joinville 
 
 Fruits 
 Caf6 a la turque 
 
 This is a luncheon card at the Taj Mahal 
 Palace Hotel at Bombay (three-fourths of the 
 card devoted to advertisements of liquors, 
 theaters and curio stores) : 
 
 LUNCHEON. 
 
 Saueisses au vin blanc 
 
 Quarticr d'agneau. Honlangftre 
 
 Braised cabbages 
 
 Fish molay & rice 
 
 Cold joints 
 
 Salade 
 
 Banana fritters, custard sauce 
 
 Here is the card of a dinner on a dining car 
 of the Great Indian Peninsula Railroad, served 
 between Bombay and Agra. (The attendants 
 
 brought coffee and cakes to the passengers for 
 early breakfast.) : 
 
 DINNER 
 
 Royal soup 
 
 Fillets of fish au chablis 
 
 I'oulet saute, demidofC 
 
 Green vegetables 
 
 Roast mutton 
 
 Salad 
 
 Caramel cream 
 
 Cheese 
 
 Coffee 
 
 Here is the tiffin card of the Galle Face 
 Hotel, of Colombo, Ceylon. You will note the 
 dishes are numbered to facilitate the ordering. 
 Also note the charge of fifty cents per glass 
 for iced tea and iced coffee: 
 TIFFIN. 
 
 1 Hors d'oeuvre 
 
 2 Consomme en tasse 
 
 3 Filets de poisson a la Russe 
 
 4 Mousse de foie gras, Alsacienne 
 
 5 Mixed grill 
 
 6 Legumes 
 
 7 Bufifet froid 
 
 8 Salade 
 
 9 Glace a la vanille 
 
 10 Malacca pudding 
 
 11 Fruits 
 
 ICE TEA AND ICE COFFEE AT 50 CTS. PER GLASS 
 
 This luncheon was served at Queen's Hotel, 
 Kandy, Ceylon. 
 
 LUNCH. 
 
 SOUP 
 
 Cockie leekie 
 
 FISH 
 
 Fish mowlie 
 
 HOT 
 
 Grilled chicken, Robert see 
 Irish stew 
 
 VEGETABLES 
 
 Potatoes, pumpkin 
 
 COLD. 
 SALAD 
 
 Potato salad 
 
 SWEETS 
 
 Juggery pudding 
 
 Here is a luncheon card of Minto Mansions 
 
 Hotel, of Rangoon, Burma. You will note the 
 
 chef's name is printed at the foot of the card. 
 
 (The musical program printed on the page 
 
 opposite the menu listed, among other pieces, 
 
 Alexander's Rag Time Band.): 
 
 LUNCH 
 
 Fruits 
 
 Vermicelle soup 
 
 Mayonnaise of fish 
 
 Boiled chicken and rice 
 
 Vegetables 
 
 Mashed potatoes 
 
 COLD. 
 
 Roast beef 
 
 Pressed beef 
 
 Ox tongue 
 
 Stewed fruits en compote 
 
 Punch a la Romaine 
 
 Cheese Coffee 
 
 Le Claik, Che} de Cuisine.
 
 THE PRACTICAL HOTEL STEWARD 
 
 123 
 
 Here is a dinner card of the Grand Hotel 
 
 D' L 'Europe, of Singapore: 
 
 1 Pea soup 
 
 2 Mullet a la Portugaise 
 
 3 Chicken and ham pie 
 
 4 Baron d'agneau and spaghetti 
 
 5 Mutton curry and brinjal 
 
 6 Cold oxtongue, salade Russe 
 
 7 Tartelette aux pommes 
 
 S Glace Moscovitte 
 
 9 Cheese 10 Fruit 11 Coffee 
 
 And here is a titfin card of the Hong Kong 
 Hotel, of Hong Kong, a menu we thoroly en- 
 joyed : 
 
 TIFFIN 
 
 HOT 
 
 1. — Oxtail soup 
 
 2. — Salmon mayonnaise 
 
 3. — Roast sirloin of beef and horseradish 
 
 4. — Roast chicken and bread sauce 
 
 5. — Cabbage 6. — Potatoes 
 
 7. — Singapore curry 
 
 COLD 
 
 8. — Roast lamb 9. — Pork pies 
 
 10. — Roast wild duck 11. — Bologna sausage 
 
 12. — Mixed salad 
 
 SWEETS 
 
 13. — Sago pudding 
 
 14. — Vanilla charlotte russe 
 
 15. — Oranges 16 — Coffee 
 
 Here is the luncheon card of Hotel Prinz 
 
 Heinrich at Tsingtau, Northern China, printed 
 
 both in German and in English : 
 
 LUNCHEON 
 
 Kraftbiihe in tassen 
 
 Mulligatawny suppe 
 
 Geriiucherter lachs mit riihreier 
 
 Hiibner fricassee mit brechspargel & reis 
 
 Roastbeef, meerrettig 
 
 Spinat mit ei, Shantung salat 
 
 KALTES BUFFET : 
 
 Wild pastete, Yorkshire schinken 
 
 Landsknecht salat 
 
 Englischer plum pudding, rhum see 
 
 Berliner pfannkuchen 
 
 Kase : Schweizer, Roquefort 
 
 Friichte, Kaffee 
 
 * * * 
 
 Beeftea in cups 
 
 Mulligatawny soup 
 
 Smoked salmon & scrambled eggs 
 
 Chicken fricassee with asparagus & rice 
 
 Roastbeef, horseradish 
 
 Spinach with eggs, Shantung salad 
 
 COLD IlfFFET : 
 
 Game pie, Yorkshire ham 
 
 Landsknecht salad 
 
 Plum pudding with rhum 
 
 Berlin fritters 
 
 Cheese : Gruyere, Roquefort 
 
 Fruits in season. Coffee 
 
 And hero is a typical Japanese menu of the 
 
 Kyoto Hotel in Kyoto, an excellent dinner: 
 
 DINNER 
 
 Consomme a la Paricienne 
 
 Boiled tai fish, Ilollandise sec 
 
 Fillet of beef and jardiniere 
 
 Boiled chicken, supreme see 
 
 Oyster pate 
 
 Celery au jus 
 
 Cauliflower, cream see 
 
 Roast Stuffed turkey, cranberry see 
 
 Plum pudding 
 
 Vanilla ice cream 
 
 Gateaux assortis 
 
 Fruits 
 
 Coffee 
 
 This card is a luncheon at the Japanese sum- 
 mer resort Nara near Kyoto. Note the 
 "Vegetables from our farm" announcement at 
 the foot of the card: 
 
 LUNCHEON 
 
 Consomme with Italian paste 
 
 Cold lobster & mayonnaise 
 
 Fricassee of chicken with champignons 
 
 Broiled beefsteak & julienne potatoes 
 
 COLD MEATS 
 
 Roast beef & chicken 
 
 York ham & pork pie 
 
 Radish salad 
 
 Apple pie 
 
 Cheese 
 
 Fruits 
 
 Tea or coffee 
 
 FRESH VEGETABLES SUPPLIED FROM OUR OWN FAU.M 
 
 And here is the menu of a dinner served to 
 eighty-five jjeople at the Moana Hotel, of Hono- 
 lulu, given by Mr. J. H. Hanan, who had sent 
 his order by wireless. This was an expensive 
 meal. The bill was $1,250. The extras in- 
 cluded 100 bottles of champagne at $5.00, and 
 a profusion of flowers: 
 
 Poi cocktail 
 Olives Salted almonds Radishca 
 
 Filet of kumu au vin blanc 
 Potatoes Parisienne 
 Roast lamb 
 Green peas New potatoes in cream 
 
 Banana fritter 
 Hawaiian fruit salad 
 Pineapple ice a la Kier 
 Toasted biscuits with guava jelly 
 Cafe noir 
 The table fare was good most everywhere, ex- 
 cept India, where it was curry and rice, curry 
 and rice, three times a day. We enjoyed the 
 best hotel foods in Japan. 
 
 This is the menu for the opening dinner, 
 
 served at Hotel Ansley, Atlanta, June 30. 
 
 Hors d'oeuvres varies 
 
 Clear green turtle, royale 
 
 Celeri Amandes Olives 
 
 Filets of fresh mackerel, Bonnefoy 
 
 Pommes persillade 
 
 Kromeskies of sweetbreads 
 
 Puncli a la Ansley 
 
 Roast royal squab, American style 
 
 Petit pois Guava jelly 
 
 Tomatoes anchois 
 
 Biscuit Tortoni 
 
 Petits fours 
 
 Roquefort 
 
 Toasted crackers 
 
 Cafe noir 
 
 Apollinaris
 
 124 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Air EXPOSITION OF THE CONDENSED 
 MENU IDEA. 
 
 Specimen Breakfast, Iiuncheou, Dinner and 
 
 Supper Cards Compiled by Practical 
 
 Stewards. 
 
 (From The Hotkl AIuntiu.v, April, l'M~.) 
 
 We present in tliis issue a number of menus 
 selected from tliose that liave readied our desk, 
 as illustrating the predominant idea of what is 
 most acceptable in the selection and style of 
 presentation of the present day cards for 
 American plan houses. It will be noticed that 
 the condensed menu is growing more in favor. 
 Also that some of the menus of meals-for-a- 
 price are worded so that expensive dishes un- 
 der head of Koasts, or Entrees, or Game, or 
 Pastry have the words ''choice of" alongside 
 these departments, so that the guest ordering 
 may, in a measure, be restrained from the 
 wickedly wasteful plan of ordering more than 
 he can eat (for the simple reason that he has 
 the privilege of ordering all that is listed set 
 before him, whether he wants it or not). 
 
 Most hotelkeepers are afraid to print the 
 words "choice of" on their bills-of-fare, for 
 fear of appearing to be stingy; but there seems 
 to be no real grounds for such fears. 
 
 The waiters can be instructed to serve all 
 that is ordered, if necessary, and the putting 
 of the words on the cards simply acts as a 
 sort of brake, or restraint, and suggests to the 
 man who is ordering that the hotelkeeper ex- 
 pects him to be rational; and the appearance 
 of the words "clioice of" has the desired effect 
 in nine out of ten cases. 
 
 Tlie thing to do, however, when "choice of" 
 appears on the card, is to, by all means, serve 
 liberal portions and, if it be possible, improve 
 the quality of service consequent upon the 
 fewer dishes ordered and the less work for 
 cooks, waiters and dishwashers. 
 
 Of course it requires more ability to make a 
 small and consistent bill-of-fare than it does 
 to make a big bill, where all to do is to put 
 on ever>-thing in the market. 
 
 The test of a man's ability as a caterer can 
 best be judged from the concise and rational 
 selection of his menus. 
 
 * « * 
 
 Tlie breakfast, dinner and supper cards fol- 
 lowing this paragraph are of a popular and 
 prosperous hotel with rates of ?2 upward, lo- 
 cated in a western city of over 20,000 popula- 
 tion. The proprietor of this hotel is a man 
 whose opinion we value. He writes: "You will 
 note I do not use the word 'choice' or 'or' on 
 them, as I consider my bill rather light, al- 
 though it is as heavy today as any man can 
 run for a fifty-cent meal." [As evidencing the 
 difference that high prices of provisions make, 
 this gentleman says that in 1906 he did $4,000 
 more business than in 190.5, but made $2,000 
 less, which shows that everything costs more 
 now than heretofore. — Ed.] 
 
 Breakfast 
 
 Oranges Stewed plums 
 
 Hot clam bouillon in cups 
 
 Toasted corn flakes Oat meal Puffed rice 
 
 Broiled sirloin or tenderloin steak 
 
 Pork chops Fried sausage 
 
 Stewed chicken 
 
 Broiled ham Broiled bacon 
 
 Eggs, as ordered 
 
 Plain boiled potatoes French fried potatoe.s: 
 
 Potatoes in cream 
 
 Fried mush Milk toast 
 
 Plain bread Hot biscuit Wheat muffins 
 
 Buckwheat cakes, log cabin maple sjrup 
 
 Tea Coffee Cocoa Milk 
 
 Dinner 
 
 Soup: sifted pea 
 
 Lettuce iMangoes India relisit 
 
 Baked lake trout, egg sauce 
 
 Boiled fresh tongue with spinach 
 
 Prime roast beef, dip gravy 
 
 Roast turkey, dressing, cranberry sauce 
 
 Veal fricassee with peas 
 
 Braised beef tenderloins with mushrooms 
 
 Apple tapioca pudding, brandy sauce 
 
 Mashed potatoes Boiled potatoes 
 
 Stewed tomatoes Creamed hominy 
 
 Corn bread 
 
 Apple pie Pumpkin pic 
 
 Apricot ice 
 
 Assorted cake, crackers, cheese 
 
 Tea Coffee Cocoa Milk 
 
 Supper 
 
 Boston clam chowder 
 
 Corn meal mush Force Grape-nuts 
 
 Broiled sirloin or tenderloin steak 
 
 Plain or with mushroom sauce 
 
 Baked pork spare ribs with horseradish 
 
 Cold: Roast beef Tongue Pork Corned beef 
 
 Eggs, as ordered 
 
 Baked potatoes Saratoga chips 
 
 Potatoes in cream 
 
 Hot ginger bread Pickled beets 
 
 Plain bread Parker House rolls Dry toast 
 
 Hot waflSes, log cabin maple syrup 
 
 Assorted cake California grapes 
 
 Tea Coffee Cocoa Milk 
 
 * * * 
 
 N. J. Ross, Avenue House, Evanston, 111., in 
 submitting the following samples of his 
 menus, says that he condenses his cards to the 
 best of his ability, and they are so much boiled 
 down that he does not like to insert the words 
 "clioice of." "If I ran greater variety I would 
 adopt the words 'choice of,' " he said, "but 
 under present conditions, in my house, it would 
 be impracticable. You will note that my break- 
 fast bill is rather long. I use a larger break- 
 fast bill because most everything on it is 
 cooked to order, and the guests are usually 
 more fastidious at breakfast time. I regard 
 breakfast the hardest meal to serve, notwith- 
 standing most people eat the simplest foods. 
 My experience is that good corned beef hash is 
 the greatest breakfast favorite." 
 
 Breakfast 
 
 Fruit: Oranges Stewed prunes 
 
 Oyster stew Clam bouillon in cup 
 
 Shredded wheat biscuits 
 
 Oat meal Grape nuts Cracked wheat 
 
 Fried oysters 
 
 Broiled: 
 
 .Sirloin steak Tenderloin steak INIutton chops 
 
 Breakfast bacon Ham 
 
 Eggs: Shirred Poached Boiled Fried 
 
 Omelets: Cheese Tomato Parsley
 
 THE PEACTICAL HOTEL STEWAED 
 
 125 
 
 Potatoes: Baked Stewed Fried 
 
 Bread: Plain Toast Brown Graham Corn 
 
 Tea: Oolong English breakfast Lipton's Ceylon 
 
 Cocoa Coffee 
 
 Iiuncheon 
 
 Puree of English split peas 
 
 Fried Spanish mackerel, potatoes diagonal 
 
 Fried ham, cream gravy 
 
 Welsh rarebit on shredded wheat biscuit 
 
 Baked potatoes French fried potatoes 
 
 Cold roast beef Cold roast veal 
 
 Spiced pigs' feet Salmon 
 
 Grape-nut pudding, lemon sauce 
 
 Mixed cake Cherry sauce 
 
 Tea Coffee 
 
 Dinner 
 
 Oysters 
 
 Celery Salted peanuts Olives 
 
 Puree of tomato, aux croutons 
 
 Broiled whitefish, maitre d'hotel 
 
 Potatoes diagonal 
 
 Prime roast beef, demi-glace 
 
 Roast young turkey, giblet sauce 
 
 Boiled potatoes New potatoes in butter 
 
 Spinach Xew beets 
 
 Braized sweetbreads, flnanciere 
 
 Pineapple glace, curacoa 
 
 Lettuce salad 
 
 Cranberry pie Lemon cream pie 
 
 Chocolate ice creani 
 
 ^lixed cake Edam cheese 
 
 Coffee 
 
 August Stocker, of Hotel Lahr, Lafayette, 
 Ind., writes: "I am very glad that you are 
 agitating the advisability of commercial hotels 
 on the American plan adopting a more con- 
 densed bill-of-fare, which is, as I find it, also 
 meeting more and more with the approval of 
 the guests. Our bills have been of about the 
 same composition for the last six years, the 
 dishes, of course, changing with the seasons, 
 and we have been complimented oftener than 
 criticised by our patrons, regarding the ar- 
 rangement of the bill and selection of the 
 dishes." 
 
 Breakfast 
 
 Fruit: Baked apples Slewed prunes 
 
 Sweet cider 
 
 Rolled oats Grape-nuts 
 
 Shredded wheat biscuits 
 
 Fried fish: Finnan haddie, Delmonico 
 
 Broiled: Tenderloin steak, plain or tomato sauce 
 
 Breakfast sausage Bacon 
 
 Mutton chops Fried mush 
 
 Eggs to order 
 
 Omelet: Plain Cheese Ham Jelly Parsley 
 
 Baked potatoes Saute potatoes 
 
 Toast as ordered 
 
 French rolls Farina muffins A'ienna rolls 
 
 Rice cakes Buckwheat cakes 
 
 Comb honey Maple syrup 
 
 Coffee Tea as ordered Cocoa 
 
 Dinner 
 
 Caviar, canape 
 
 Consomme printaniere Chicken, a la Heine 
 
 Young onion Radishes Sweet pickles 
 
 I'Mllet of red fish, court bouillon 
 
 Polatoe:s Parislenne 
 
 Calf's liead, Andalouse 
 
 Tenderloin of beef, bordelaise 
 
 Orange cream fritters au cognac 
 
 Marguerite punch 
 
 Prime native beef, au jus 
 
 Roast chicken, giblet sauce 
 
 Boiled potatoes Mashed potatoes 
 
 White asparagus Green peas 
 
 Lettuce salad with egg 
 
 Steamed spice pudding, sauce au rum 
 
 Cherry pie Lemon meringue pie 
 
 Neapolitan ice cream 
 
 Assorted cake 
 
 Fruit Mixed nuts Sweet cider 
 
 Royal and American cheese 
 
 Saratoga wafers 
 
 Cafe noir 
 
 Supper 
 
 Bouillon 
 
 Grape-nuts Shredded wheat Corn meal mush 
 
 Chow chow Dill pickles 
 
 Fried fish 
 
 Broiled: 
 
 Tenderloin or sirloin steak, 
 
 plain or mushroom sauce 
 
 Sugar cured ham 
 
 Boston baked pork and beans 
 
 Chicken giblets, saute, with mushrooms 
 
 Eggs as ordered 
 
 Omelet: Plain Ham Cheese Rum 
 
 Steamed potatoes Saute potatoes 
 
 Cold: Roast beef Ox tongue Corned beef 
 
 Ham Lambs' tongues Sardines 
 
 Pig's feet Bermuda onions Salmon salad 
 
 Tea rolls Gingerbread Fruit ice 
 
 Rice cakes Toast as ordered 
 
 Stewed prunes Apple sauce 
 
 Royal or American cheese 
 
 Sweet cider 
 
 Tea to order 
 
 Coffee Cocoa 
 
 * * * 
 
 Charles G. Moore, Windermere Hotel, Chi- 
 cago, writes: "I have met with much success 
 by using the condensed menu, but as you say, 
 the selection and quality must be correct. I 
 don't much like the idea of using the words 
 'choice of.' The waste of material can be gov- 
 erned by the size of the portion and the qual- 
 ity of the food. People are not wasteful as a 
 rule. But at many houses one is forced to 
 order quite a number of dishes to insure get- 
 ting enough to eat of the right sort." 
 
 These cards of the Windermere express Mr. 
 Moore's ideas of the condensed menu: 
 Breakfast 
 Fruit 
 Whipped cream Cherry preserve Hominy grits 
 
 Bordeau flakes 
 
 Shredded wheat biscuit Quaker rolled oats 
 
 Rolls: French \'ienna Parkerhouse 
 
 French toast 
 
 Broiled fresh mackerel Kippered herring 
 
 Eggs: 
 
 Fried Boiled Shirred Poached Scrambled 
 
 Omelets: 
 
 Plain, Spanish, with olives, parsley or jelly 
 
 Sugar cured ham Tenderloin steak 
 
 Sirloin steak Breakfast bacon 
 
 Lamb chops 
 
 Breakfast sausage 
 
 Roast beef hash, browned 
 
 Potatoes: Baked German Fried Saratoga 
 
 Moca-.]a\a coffee Cocoa English breakfast tea 
 
 Wheat cakes, with maple syrup or comb honey
 
 126 
 
 THE l'KA( Tl( AL IIOTKL STKWAED 
 
 luncheon 
 
 Cream of celery, conutsse Beef tea 
 
 yueen olives Corn relish 
 
 Broiled fresh mackerel, lemon butter 
 
 Potatoes, Saratoga 
 
 Boiled mutton, caper sauce 
 
 Mashed potatoes 
 
 Baked onions Stewed tomatoes 
 
 Chicken pie, individual 
 
 Cold: Roast veal Boiled ham 1 toast beef 
 
 Pickled lamb's tongue 
 
 Raspberry sherbet 
 
 Celery and apple salad 
 
 Cabinet pudding, brandy sauce 
 
 Assorted cakes Hot I'hiladelphia rusks 
 
 Cherry preserve Cranberry tarts 
 
 American and Xeufchatel cheese 
 
 Hard crackers 
 
 Tea Cocciu Coffee 
 
 Dinner 
 
 Blue points 
 
 Green turtle soup, sherry 
 
 Beef tea, whipped cream 
 
 Boiled salmon, Xormande 
 
 Potatoes, bonne femme 
 
 Roast prime beef au jus 
 
 Roast Philadelphia capon, stuffed 
 
 Lamb sweetbreads en casserole 
 
 Calf's head a la vinaigrette 
 
 Rice croquettes, lemon sauce 
 
 Mashed potatoes Fried sweet potatoes 
 
 German hot slaw String beans 
 
 Turkish sherbet 
 
 Lettuce and sliced tomatoes 
 
 Charlotte russe 
 
 Apple pie Rhine wine jelly 
 
 New York ice cream Assorted cakes 
 
 American, Roquefort and Camembert cheese 
 
 Hard crackers 
 
 Fruit 
 
 Claret cup 
 
 Coffee Tea Co'-oa 
 
 Supper 
 
 Sardines on toast 
 
 Queen olives 
 
 Clam bouillon, whipped cream 
 
 Sweet pickles Salted peanuts 
 
 Deviled crabs, stuffed in shells 
 
 Broiled sirloin steak, fried onions 
 
 Ham and eggs, country style 
 
 Chicken livers, Richelieu 
 
 Pork tenderloin, fried apples 
 
 Chipped beef in cream 
 
 Baked potatoes Hulled corn 
 
 Sliced tomatoes 
 
 Flannel griddle cakes, maple syrup 
 
 Neapolitan ice cream Assorted cakes 
 
 Cabinet pudding, wine sauce Peaches in syrup 
 
 Camembert cheese 
 
 Toasted crackers 
 
 Coffee Tea Cocoa 
 
 * * * 
 
 F. W. Sink, manager of Hotel Downey, 
 
 Lansing, ilich., writes: 
 
 "Dear Sir: — In answer to your letter of 
 March 15, 1 enclose two bills of fare from the 
 Downey, which will illustrate the 'choice' idea 
 
 spoken of. 
 
 Iiunclieon 
 
 (75 cents) 
 
 Chicken broth with rice 
 
 Olives Dill pickles Chow chow 
 
 Baked salmon trout a la bordelaise 
 
 Potatoes princesse 
 
 Boiled salt pork witli spinach 
 
 Ragout of lamb I'arisienne 
 
 Pineapple ice 
 
 Roast prime beef 
 
 Mashed potatoes Slewed corn 
 
 Roast leg of veal, brown gra\y 
 
 Boiled potatoes 
 
 Hot biscuits 
 
 Cold meats 
 
 Pickled pigs' feet Kippered herring 
 
 Chipped beef 
 
 Boiled ham Lamb hearts Roast pork 
 
 Sardines 
 
 Chicken salad 
 
 Rice custard, hard sauce 
 
 Rhubarb pie 
 
 Fruit Canned pears Cake 
 
 Walnut dates Turkish figs 
 
 American and Swiss cheese 
 
 Coffee Tea Milk 
 
 Table d'Hote 
 
 (50 cents) 
 
 From 12 to 2 p. m. 
 
 Blue points 
 
 Chicken broth with rice 
 
 Olives or dill pickles or chow chow 
 
 Baked salmon trout a la bordelaise 
 
 Potatoes princesse 
 
 Roast prime beef or 
 
 Roast veal, brown gravy 
 Pineapple ii.e 
 Boiled salt pork with spinach or 
 Ragout of lamb Parisienne 
 Hot biscuits 
 Mashed potatoes or boiled potatoes 
 Stewed corn 
 Chicken salad 
 Rice custard, hard sauce or Rhubarb pie 
 
 Tea Coffee Milk 
 
 "These bills are used where the American 
 plan and cafe are run from the same kitchen 
 and a table d'hote served in the cafe from the 
 American bill without the work of extra prep- 
 aration. Note lliat the table d'hote is selected 
 from the luncheon with the word 'or' inserted, 
 the only extra being 'blue points.' This allows 
 a reasonable selection and quantity sufficiently 
 large without the opportunity for waste af- 
 forded by the American bill. We charge 50c 
 for the table d'hote, and 75c for the American 
 luncheon. 
 
 "This is not an example of a carefully se- 
 lected bill-of-fare, but ratlier one of econom- 
 ically serving the cafe from the American plan. 
 Iiunclieou 
 (35 Cents) 
 Cream of tomatoes Pin-money pickles 
 
 Breaded veal cutlet 
 Mashed potatoes String beans 
 
 Sliced peaches 
 Coffee Tea 
 
 Dinner 
 (75 cents) 
 Beef broth a I'Anglaise 
 Celery 
 Fried frog legs Tartar sauce 
 
 Potatoes julienne 
 Broiled spring chicken 
 French fried potatoes Corn on cob
 
 THE PRACTICAL HOTEL STEWAKD 
 
 127 
 
 Quartered tomatoes 
 
 Cantaloupe a la mode Cake 
 
 Coffee 
 
 •The above are examples of condensed bills 
 of fare without choice. (These are practical 
 examples, as I operated the Detroit Boat Club 
 on this plan last summer, with evident satis- 
 faction.) 
 
 "In selecting a bill of fare of this kind, it is 
 necessary to exercise the utmost care to serve 
 only dishes that EVERYOXE likes. The best 
 way to ascertain this is to watch the guests 
 carefully, and note what dishes are eaten and 
 what are not. Inquire among the guests with 
 whom you feel at liberty to converse on the 
 subject, and get their ideas; they may not all 
 think alike, but their likes and dislikes will 
 give a very good line on the foods which are 
 most favored. Put yourself in the place of a 
 man Avho is taking a friend or two out to 
 dinner, or perhaps to his home. The menu 
 will be carefully prepared beforehand; he will 
 not ask his guests what they prefer, but will 
 have given the matter careful consideration 
 and have selected such things as are most 
 certain to pleas-e them. 
 
 "Here are a few hints v.-hich experience has 
 taught me will generally hold good: 
 
 "Always serve a thick soup; not one in ten 
 will care for consomme; he may eat it, but he 
 W'ill not say, 'ily, that's a good soup.' 
 
 "Almost everyone eats celery, olives, and 
 good .sweet pickles. Xever use onions, sour 
 or dill pickles. 
 
 "Frogs are always a favorite when fried 
 nicely in butter, not breaded or thrown into 
 the deep .grease. Whitefish comes next, then 
 perch and pickerel. A fried fish is preferable 
 to a baked one. Few people care for boiled 
 fish. Cut out the cod, mackerel and fish of 
 that kind. Crabs and lobsters are doubtful. 
 
 "The dinner roast should always be a fowl; 
 chicken, fried, broiled or roasted, turkey or 
 duci\. Goose is not in such favor as the 
 others. Chicken always has the lead. The 
 luncheon meat must be reasonably hearty, as 
 it is practically the whole meal. Such things 
 as veal cutlets, roast veal, small broiled 
 steaks, or any hearty fowl entree are reason- 
 ably certain to find favor. Xever use pork or 
 mutton, and croquettes and patties are not 
 hearty enough. 
 
 "Almost all the common vegetables are ac- 
 ceptable when well prepared. A great many 
 people do not care for parsnips, oyster plant, 
 onions, turnips or eggplant. 
 
 "Tomato, lettuce, and fresh salads are al- 
 most always sure to please. Have the dress- 
 ing served on tlie side, as this is the subject 
 of many likes and dislikes. 
 
 "Xever use canned vegetables for salads; 
 nor do I favor a heavy salad with sucli a meal. 
 
 "In desserts there is a wide variety of 
 opinion, taut everyone eats ice cream and cake, 
 and this can te served in endless variety. 
 Berries and melons are most always eaten and 
 are also acceptable when served with ice 
 cream. Cantaloupe a la mode is a special 
 fa%-orite. Pie=: and some puddings, too, are 
 good at luncheon, but I do not favor them 
 for dinner. A nicely decorated stand of fruit 
 
 may be served when there is another dessert, 
 but not alone. 
 
 "It is advisable to allow choice of drinks." 
 
 * * * 
 
 Charles Kriel, steward of the Oriental in 
 Dallas, Tex. (rates $3 to $5), writes that the 
 accompanying bills of fare, sent upon our 
 request, really do not do justice to the hotel, 
 on account of the enormous crowds the house 
 has entertained the past two weeks. Com- 
 menting on the condensed menu idea, he says: 
 
 "Your object is a very desirable one and I 
 trust it will do some good. My experience 
 and aim has been in the past to buy the best, 
 have small menus, good selections that all 
 can find enough to make a good meal of, have 
 it v,-ell cooked and served in liberal portions 
 and as nicely as possible and quick; A great 
 many people get nervous and lose theii- appe- 
 tite by having large bill to select from. 
 Again I say, large bills do not count for any- 
 thing. It is the way it is cooked and served, 
 and qualitj-. A large bill is a daily repeater, 
 whereas a small bill can be changed daily. It 
 is always in keeping with the market, also the 
 eatables can be kept fresher before and after 
 preparing, and cooked more appetizingly. Par- 
 don my lengthy comment, but I could enu- 
 merate other features in favor of a small, 
 select menu bill for the American plan hotel." 
 
 Breakfast 
 
 Grape-fruit 
 
 Oranges Pineapple 
 
 Cream cheese 
 
 Stewed prunes Honey 
 
 Cream of wheat Oatmeal 
 
 Clam bouillon 
 
 Shredded wheat biscuits 
 
 Maple flake Quaker puff rice Grape-nuts 
 
 French rolls Finger rolls 
 
 Corn muffins Coffee cake Hot cakes 
 
 Corn cakes Toast Buckwheat cakes 
 
 Boiled or broiled salt mackerel 
 
 Broiled fresh fish 
 
 Eggs as ordered 
 
 Omelette: Plain, Spanish, Ham, Parsley 
 
 Sirloin steak Tenderloin steak 
 
 Pork chops 
 
 Breakfast bacoii Sugar cured ham 
 
 Fried calf's liver 
 
 Countrj- sausage Brown corned beef hash 
 
 Creole sauce Mushroom sauce 
 
 Fried onions 
 
 Potatoes: 
 
 Baked I'rench fried Stewed Lyonnaise 
 
 Maple syrup Honey INIolas e.^ 
 
 Tea: Oolong English breakfast Guni:uwder 
 
 Cream IMilk Coffee Cocoa Chocolate 
 
 Iiuncheon 
 
 Caviar on toast 
 
 Bouillon 
 
 Potage a I'Andalouse 
 
 Dill pickles Green onions Chow chow 
 
 Baked trout a I'ltalienne 
 
 Potatoes duchesse 
 
 Lamb chops with schnittbohnen 
 
 Filet de beef a la piquante 
 
 Mi need fowl a la Creole 
 
 Mashed potatoes Stewed corn Cream of wheat 
 
 String beans salad 
 
 Ginger bread
 
 128 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Cold: Roast beef Ham Tongue Turkey 
 
 Corned beef Veal loaf Head clieese Sardines 
 
 Apple roll, cream sauce 
 
 Rhubarb pie Assorted caUe 
 
 Green gage sherbet 
 
 American and Swiss cheese 
 
 Coffee Tea Ice tea Milk 
 
 Buttermilk Cliocolale Cocoa 
 
 Dinner 
 
 Consomme Xeapolitan 
 
 Cream of asparagus 
 
 Olives Chow chow Dill pickles 
 
 Baked white fish a I'ltalienne 
 
 Potatoes Anglais 
 
 Salmi of game, hunter style 
 
 Stuffed tomatoes a la Creole 
 
 Fried hominy with English breakfast bacon 
 
 Roast prime beef au jus 
 
 Mashed potatoes ^Vax beans 
 
 Roast spring chicken with currant jelly 
 
 Fried sweet potatoes Stewed corn 
 
 Endive salad 
 
 Royal pudding, brandy sauce 
 
 Peach pie Almond custard pie 
 
 Assorted cake 
 
 Caramel ice cream 
 
 Fruit: Xuts Raisins Figs Dates 
 
 Cheese: Roquefort Edam Pineapple 
 
 Crackers 
 
 Tea Chocolate Coffee 
 
 The executive committee of the Western 
 New England Hotelkeepers' Association held 
 a meeting at Hotel Wendell in Pittsfield, Mass., 
 March 15, and decided to advise the adoption 
 of the American plan "under control" system 
 in the hotels of the smaller cities where it does 
 not seem advisable to adopt the "modified Eu- 
 ropean plan" as in operation at Hotel Wen- 
 dell. "American plan, under control" system 
 means to limit (control) the amount of food a 
 guest may order by using the term "choice of" 
 on the menus, as is now used on the menus of 
 the table d'hote meals at the Wendell. [See 
 specimen menus in exhibit. — Ed.] 
 
 Steward Milo E. Westbrook, of Hotel Wen- 
 dell, who has contributed a set of his bills of 
 fare for this exhibit of condensed cards in 
 Hotel ]\Ionthly, writes: 
 
 "When the Wendell Hotel changed to the 
 'modified' European plan, .lune 1, 1906, the 
 term 'choice of was one of the modifications 
 along witli the club breakfast and the table 
 d'hote lunch and dinner. In making up tlie 
 bill-of-fare we always aim to have such an as- 
 sortment of dishes that the average man would 
 be able to select a substantial meal. Owing to 
 the simplicity of the menu the cooks have 
 plenty of time to prepare it well. Great care 
 is used in selecting the ingredients for the 
 soup, using nothing but the best materials and 
 especially a strong clear stock, distinctive in 
 taste to what the name implies, whether it be 
 chicken, ox-tail, mutton, etc.; well seasoned 
 but not to excess. A well made soup is a hint 
 to the diner of what he may expect in the 
 dishes that arc to follow, and with a liberal 
 plate of such soup and plenty of bread and 
 butter it would almost make a meal. 
 
 "Equally as much attention is exercised in 
 
 selecting the fish and the preparation of same. 
 "Two entrees and and one roast for lunch, 
 each entirely different from the other both in 
 appearance and preparation. As the gue.st can 
 only have the 'choice' of one of the three, 
 there should be enough difference in them so 
 tliat he would in reality be able to have a 
 choice; and we give a liberal portion of that 
 one, which of course has been prepared with 
 the utmost care, of the best quality, neatly 
 served and tastily garnished. 
 
 "We give the 'choice' of two vegetables: the 
 potato (if ordered) counts for one. The prep- 
 aration of the vegetables is not left entirely 
 with the vegetable cook, unless it be some 
 particular kind that he has proven himself 
 entirely competent to handle alone. 
 
 "The salad usually is some simple one, pref- 
 erably a vegetable, which is not 'thrown' to- 
 gether. 
 
 " 'Choice of one of the desserts (consisting 
 of two pies, a pudding and fruit, with a piece 
 of Edam or American cheese). 
 
 "One cup of coffee, tea or milk. 
 
 "For this meal we get 50 cents. For dinner 
 we get 75 cents, but give them a 'clioice of 
 one of two entrees, 'choice of one of two roasts 
 and 'choice of two of the desserts, making one 
 more meat dish, and one more dessert that we 
 give for the extra 25 cents for dinner. 
 Combination Breakfast 
 
 Order by numbers, stating what your choice 
 is, thus avoiding anj- misunderstanding. 
 
 Xo. 1— 15c. 
 
 Two rolls and butter 
 
 Choice of Cup of coffee Tea :\Iilk 
 
 Cereal with cream with Xo. 1 combination, 
 
 10 cents extra 
 
 No. 2 — 25c 
 
 Two boiled eggs 
 
 Choice of Rolls Dry toast 
 
 Choice of Cup coffee Tea JNIilk 
 
 Cereal with cream with Xo. 2 combination, 
 
 10 cents extra 
 
 Xo. 3 — 4 0c. 
 Cereal with cream 
 Choice of Country sausage Liver and bacon 
 Corned beef hash Pork chops 
 Broiled fish Codfish cakes 
 Scrambled eggs. 
 
 Poached eggs on toast 
 Choice of Baked potatoes Fried potatoes 
 
 Choice of Assorted rolls Dry toast 
 
 Choice of Cup coffee Tea Alilk 
 
 Xo. 4 — 50c 
 Choice of Cereal with cream Orange 
 
 Stewed prunes Apple sauce 
 Bananas with cream 
 Baked apples with cream 
 Choice of Two lamb chops 
 
 Breakfast sirloin steak 
 
 Ham and eggs Chicken hash 
 
 Choice of Baked Fried Stewed 
 
 Choice of Assorted rolls Dry toast 
 
 Choice of Cup coffee Tea INIilk 
 
 Griddle cakes with maple pure syrup 10c 
 
 Banana 5c Orange 10c 
 
 Stewed prunes 5c Apple sauce 5c
 
 THE PEACTICAL HOTEL STEWARD 
 
 129 
 
 Baked apples with cream 10c 
 
 Extra cup coffee 5c 
 
 The above prices prevail in connection with the 
 
 Combination Breakfasts only 
 
 Table d'Hote Iiuncheon 
 
 (.50 cents) 
 To avoid any misunderstanding waiters are 
 Instructed to serve a regular table d'hote lunch 
 unless otherwise ordered. 
 Choice Cream of chicken a la creme 20c 
 Consomme 20c 
 Baked weakfish a I'Espagnole 
 Potatoes Fantaise 35c 
 Choice of Boiled potatoes 5c 
 
 Choice Veal pot pie with dumplings 35c 
 
 Salisbury steak with dumplings 35c 
 Roast ribs of beef au jus 25c 
 
 Mashed potatoes 5c 
 Two dishes Stewed celery 5c Lima beans 5c 
 
 Cold slaw 15c 
 Choice Apple pie 5c Cranberry pie 5c 
 
 Tapioca pudding, port wine sauce 10c 
 Banana 5c Orange 10c 
 
 Choice Edam cheese 5c American cheese 5c 
 
 Choice Tea 10c Coffee 10c :\Iilk 10c 
 
 Substitution in dishes will be charged for 
 Those who do not wish to order table d'hote 
 lunch may order any portion they choose by 
 paying the amount that appears opposite the 
 item ordered. 
 
 Table d'Hote Dinner 
 
 (75 cents) 
 To avoid any misunderstanding waiters are 
 instructed to serve a regular table d'hote din- 
 ner unless otherwise ordered. 
 Choice Vegetable 20c Consomme 20c 
 
 Boiled fresh mackerel, maitre d'hotel 
 Potatoes 35c 
 Boiled calf's head, 
 
 sauce \inaigrette 40c 
 Choice of Emince of tenderloin a la Creole 50c 
 Choice of Boiled potatoes 5c 
 
 Two dishes Roast leg of mutton, 
 
 currant jelly 35c 
 Roast ribs of beef au jus 25c 
 
 Mashed potatoes 5c 
 Two dishes String beans 5c Squash 5c 
 
 Mixed salad 15c 
 Choice of Apple pie 5c Pumpkin pie 5c 
 
 Two dishes Orange 10c Bananas 5c 
 
 Cottage pudding, rum sauce 10c 
 Choice Edam cheese 5c American cheese 5c 
 
 Choice Tea 10c Coffee 10c Milk 10c 
 
 Substitution in dishes will be charged for 
 Those who do not wish to order table d'hote 
 dinner may order any portion they choose by 
 paying the amount that appears opposite the 
 item ordered. 
 
 "There is no deviating from the strict sense 
 of the term 'choice of.' Substitution in dishes 
 are charged for. This rule was established at 
 the start, and of course met with disappro\al : 
 but now we seldom find one who will find fault 
 with it; and I might add, when we do find such 
 a man, experience has taught us that we can 
 well afford to lose him. 
 
 "In conclusion let me suggest that the reader 
 take his bill-of-fare, figure up the cost (in- 
 cluding service) of such a meal as I have out- 
 lined, tlien ask yourself if you can affcnd to 
 
 give more, and if it would not be money In 
 your pocket to lose such guests as would ob- 
 ject to confining themselves to the 'choice of 
 one of the meats, etc., whether your hotel be 
 conducted on the 'modified' European plan, or 
 the plan suggested at the meeting of the West- 
 ern New England Hotelkeepers' Association, 
 held at the Wendell, March 15th, and called the 
 American plan under control, and which Mr. 
 jMinahan is trying so hard to have the mem- 
 bers adopt." 
 
 * * * 
 
 In another letter to the editor, !Mr. West- 
 brook writes regarding using the term "choice 
 of" and permitting the waiter to serve extra 
 dishes at the request of the guest, without 
 extra charge: 
 
 "Before making the change, we looked on all 
 sides of the question, and the 'choice of was 
 one that was rather hard for us to decide. We 
 believed that if it was left to the waiters, they 
 would soon teach the guest that there was no 
 'fast rule' about it, and when a good tip was 
 in sight he would say 'The man ordered it,' 
 and carry in the full bill. So we decided to 
 make this rule one not to be broken; and the 
 waiters were instructed to tell the guests, when 
 they did not understand, that it would be use- 
 less for them to attempt to pass the checker 
 with anything the guest was not entitled to. 
 The waiters experienced considerable difficulty 
 at first, and many of the guests came to the 
 office to complain, and each was told in a nice 
 way that, if they could not get enough from 
 the bill-of-fare to satisfy them, 'we could not 
 afford to feed them for the money.' " 
 
 He recited instances, in which, when expla- 
 nations have been made, guests have favored 
 the plan, as receiving larger portions of best 
 quality foods, carefully prepared. 
 
 The Wendell is a pioneer of the modified 
 European plan, and the club breakfast, the 
 lunch and dinner cards, herewith reproduced, 
 will, no doubt, influence the adoption of such 
 a system in many other houses. 
 
 * * * 
 
 Fred Van Orman, the Otsego, Jackson, Mich., 
 and the St. George, Evansville, Ind. ; 
 
 "I favor the term 'choice of or the word 'or' 
 between two or more roasts, entrees, etc., so 
 that the guest may have a selection, instead 
 of the whole list at his will. My bills are 
 heavy, I know, much more so than they ought 
 to be, and there should be some curtailment. 
 You will notice that the table d'hotes in the 
 swell hotels have 'choice of between the 
 dishes, even when the meal costs more than a 
 dollar. I do not see why the hotel that sells 
 a meal for 75 cents should give unlimited se- 
 lection when the caterers who make a specialty 
 of table d'hote limit the selection." 
 
 * * * 
 
 P. L. Goerling, of Hotel Bellis. Wausau, 
 AVis. : "I favor the condensed bill of fare, but 
 think the first consideration should be to raise 
 the rales; for the good hotels in our section 
 all give too much for $2 a day. We had a 
 guest, the other day, order eggs, three kinds, 
 boiled, fried and scrambled, all for the same 
 meal, and he was served with six eggs. In 
 addition to iliat, he had a meat order and sev-
 
 130 
 
 THE PRACTICAL HOTEL STEWARD 
 
 eral other things from the card. This, how- 
 ever, is the only instance wliere so many eggs 
 were ordered for one person. The waitress 
 aslied me if she should serve them. I said, 
 'Yes, a guest is served anything and every- 
 thing he orders from the card!'" 
 
 * * * 
 
 An ex-steward, now manager of a promi- 
 nent eastern liolel, European plan, writes: 
 You know I have always been ham- 
 mering the bills down, and insisted on smaller 
 bills with more frequent changes; and I still 
 maintain that it is the proper method, even in 
 the small country hotels; and I believe the 
 agitation of the subject is on the increase, and 
 the time is coming when there will be no 
 American plan." 
 
 * * * 
 
 It is not all of those who favor the con- 
 densed menu that can put it into effect. One 
 very bright and capable steward writes: "I 
 am entirely in sympathy with your idea, and 
 believe that the American plan bill of fare, as 
 it is presented at this time, is entirely over- 
 done. I regret, however, that in my opinion, 
 there is no immediate opportunity for a change 
 in the bill here, as competition is very strong, 
 and the majority of the hotels are American 
 plan, and it seems to be the general idea that 
 the more you can get on the bill, the better. 
 Personally, I long for the day when every hotel 
 wiil be run on the European plan, as it seems 
 to be much more desirable in every respect." 
 
 The Canadian Pacific Railway dining car 
 service has inaugurated the condensed menu 
 for the dollar dinner, and also for the a la 
 carte breakfast, luncheon, and supper. With 
 the a la carte bills the minimum order for 
 each person is 25 cents; and bread and butter 
 is served free with meat and fish orders. These 
 are sample cards: 
 
 Breakfast 
 
 Sliced bananas 20 Sliced oranges 20 
 
 Preserved figs 20 Baked apples 20 
 
 Breakfast cereals with cream 20 
 
 Broiled fish 40 
 
 Fish cakes with bacon 40 
 
 Tenderloin steak 65 Sirloin steak 70 
 
 Club sirloin steak (for two) 1.25 
 
 Lamb chops (3) 60 
 
 Hamburger steak 45 
 
 (With mushrooms 20 extra; with bacon or 
 
 tomato sauce 15 extra) 
 
 Calf's liver with bacon 40 Country sausauge 35 
 
 Sugar cured ham or breakfast bacon 
 
 plain 40, with 2 eggs 50 
 
 Eggs, boiled, fried or scrambled (3) 20 
 
 Eggs, poached on toast (2) 25 
 
 Omelettes plain 25; 
 
 with ham, parsley or jelly 30 
 
 Baked potatoes 10 I-'rench fried potatoes 10 
 
 Hashed brown potatoes 10 
 
 Hot rolls 10 Toast 10 
 
 Plain or graham bread with butter 10 
 
 Marmalade or jam 15 
 
 Griddle cakes with maple syrup 20 
 
 Tea Coffee Chocolate 
 
 Cup 10 Pot 20 Cup 10 Pot 20 Cup 15 Pot 25 
 
 Milk, per glass 10 Cream, per glass 20 
 
 Iiuncheon 
 
 Soup, with iHtad and butter 25 
 
 Broiled fish 40 
 
 Queen olives 15 Stuffed olives 15 
 
 Assorted pickles 10 
 
 EXTKEES 
 
 See "Special" Slip 
 
 Tenderloin steak 65 Sirloin steak 70 
 
 Club sirloin steak (for two) 1.25 
 
 Lamb chops (3) 60 
 
 Hamburger steak 45 
 
 (With mushrooms 20 extra; with bacon or 
 
 tomato sauce 15 extra) 
 
 COLD MEATS 
 
 Roast beef 40 Ham 40 Tongue 40 Sardines 35 
 
 Baked potatoes 10 Fried potatoes 10 
 
 Peas 10 Corn 10 Stewed tomatoes 10 
 
 Baked beans (hot or cold) 25 
 
 SALADS 
 
 Lettuce 25 Celery 25 Potato 20 
 
 DESSERT, EACH, 10 
 
 Pudding Pies 
 
 Canadian cheese with crackers 20 
 
 Sliced oranges 20 Sliced bananas 20 
 
 Baked apples 20 
 
 Canton preserved ginger 20 
 
 Hot rolls 10 Toast 10 
 
 Plain or graham bread 10 
 
 Tea Chocolate 
 
 Cup 10 Pot 20 Cup 15 Pot 25 
 
 Coffee 
 
 Cup 10 Pot 20 
 
 Milk, glass, 10 Cream, glass, 20 
 
 Dinner 
 
 (One dollar) 
 
 Stuffed olives 
 
 Consomme clear Scotch broth 
 
 Celery Salted almonds Olives 
 
 British Columbia salmon 
 
 Baked ham, champagne sauce 
 
 Queen fritters 
 
 Prime roast beef Roast turkey 
 
 Boiled and mashed potatoes 
 
 Beets Turnips Green peas 
 
 Macedoine salad 
 
 Steamed fruit pudding 
 
 Lemon cream pie Cherry tart 
 
 Pineapple jelly Assorted cakes 
 
 Canadian cheese 
 
 Canton preserved ginger 
 
 Fresh fruits 
 
 Cafe noir 
 
 Supper 
 
 Soup, with bread and butter 25 
 
 Broiled fish ID 
 
 Tenderloin steak 65 Sirloin steak 70 
 
 Club sirloin steak ( for two) 1.25 
 
 Lamb chops (3) 60 
 
 Hamburger steak 45 
 
 (With mushrooms 20 extra; with bacon or 
 
 tomato sauce 15 extra) 
 
 Sugar cured ham or breakfast bacon 
 
 plain, 40; with 2 eggs, 50 
 
 Cold meats 40 — roast beef, ham, tongue 
 
 Eggs, boiled, fried or scrambled (3) 20; 
 
 Eggs, poached on toast (2) 25 
 
 Omelettes plain 25; 
 
 with ham, parsley or jelly 30 
 Potatoes — baked, fried or lyonnaise 10 
 Salads 25 
 Toast 10 Hot biscuits 10
 
 THE PEACTICAL HOTEL STEWARD 
 
 131 
 
 Plain bread 10 Graham bread 10 
 
 Sliced oranges 20 Baked apples 20 
 
 Sliced bananas 20 Marmelade or jam 15 
 
 Preserved figs 20 
 
 Griddle cakes with maple syrup 20 
 
 Tea or coffee, per cup 10, per pot 20 
 
 Chocolate, per cup 15, per pot 25 
 
 Milk, per glass 10 Cream, per glass 20 
 
 Prime roast beef Mashed potatoes 
 
 Stringless beans 
 
 Romaine salad Neapolitan ice 
 
 Coffee ]Milk Tea 
 
 Hotel Exclusively for Women 
 
 The Trowmart Inn, Abingdon Square, New 
 York, expresses a new idea in a woman's hotel. 
 It is not operated for profit, and is intended 
 only for women of modest incomes, as, for 
 instance, less than $10 or $12 a week. The 
 rate is $4.50 a week with breakfast and supper 
 six days, and three meals Sundays, this when 
 two occupy a room; and $5 if guest rooms 
 alone. The lodging rate is 50 cents. The con- 
 ditions are that boarders must come with ref- 
 erences, and transients are received without 
 references. The restriction is that a guest 
 must be under thirty-five years of age. The 
 hotel has bath rooms with hot and cold run- 
 ning water on each floor, but in the rooms are 
 bowl and pitcher. Every bedroom has clothes 
 closet and is comfortably furnished. There is 
 a laundry, with dry room, where guests may 
 do their own work free of charge; and a 
 library, parlor, and reception rooms where 
 guests can meet their friends. Also there is 
 a sewing room with sewing machines and 
 other popular equipment. The elevator service 
 is excellent. The house is fireproof. A fea- 
 ture out of the ordinary is a trunk storage 
 arrangement: A separate steel cage is pro- 
 vided in the basement for trunks for every 
 occupant in the house with a first-class lock. 
 The girls are not permitted to keep the trunks 
 in their rooms. The food apparently is excel- 
 lent and well cooked by a competent chef, par- 
 ticularly the bread. The following are sample 
 menus: 
 
 Breakfast 
 
 (Weekday) 
 
 Hominy Force 
 
 Broiled steak 
 
 Hashed brown potatoes Corn muffins and rolls 
 
 Coffee Tea Milk 
 
 Dinner 
 
 (Weekday) 
 
 English beef soup with barley 
 
 Braized ham champagne sauce 
 
 Prime roast beef Baked potatoes 
 
 Macaroni au Gratin 
 
 Pickled beets Cranberry tarts 
 
 Coffee Milk Tea 
 
 Oat meal 
 
 Puffed rice 
 
 Scrambled eggs 
 
 French fried potatoes 
 
 Graham muffins 
 
 Brown and wliite bread 
 
 Coffee Tea 
 
 Dinner 
 
 (Sunday) 
 
 Consomme royal 
 
 l<>iz. of cliicken with rice 
 
 Milk 
 
 Tea 
 
 (Sunday) 
 
 Cold roast mutton 
 
 Boston baked pork and beans 
 
 Brown and white bread 
 
 Red currant jelly and cake 
 
 Chocolate Milk Tea 
 
 Special breakfasts at Cafe Richelieu, Colonial 
 Annex, Pittsburgh : 
 
 NO. 1 
 
 Orange, oat meal, rolls or wheat cakes, 
 
 cup coffee, 25 
 
 NO. 2 
 
 Boiled eggs, rolls or wheat cakes, cup coffee, 25 
 
 NO. 3 
 
 Ham or bacon with fried egg, cup coffee, 30 
 
 No. 4 
 
 Breakfast steak with potatoes, rolls, 35 
 
 NO. 5 
 
 One-half grape fruit ; sausage, rolls or wheat 
 
 cakes, cup coffee, 40 
 
 Special suppers at Cafe Richelieu, Colonial 
 Annex, Pittsburgh : 
 
 NO. 1 
 Blue points or clams ; crab meat au gratin, with 
 green peppers ; chocolate or vanilla 
 ice cream ; cup coffee, 75 
 NO. 2 
 Blue points or clams ; half cold lobster, mayon- 
 naise ; chocolate or vanilla ice cream ; 
 cup coffee, 75 
 NO. 3 
 Blue points or clams ; small sirloin, fresh mush- 
 rooms ; friend sweet potatoes ; asparagus 
 tips ; Neapolitan ice cream ; 
 cup coffee, $1 
 NO. 4 
 Blue points, or clams ; half broiled chicken ; 
 waQe potatoes ; sliced tomatoes ; Neapolitan 
 ice cream ; cup coffee, .$1 
 
 Typical 35-cent luncheon, served from 11 :S0' 
 a. m. to 2 p. m. in the Cafe Kichclieu Colonial 
 Annex, Pittsburgh : 
 
 CHOICE 
 
 Baked ocean trout, Creole 
 
 Spring lamb stew, French style 
 
 Chicken cutlet with creamed peas 
 Stuffed veal, brown gravy 
 
 I{il)s of beef, hot or cold 
 Boiled or mashed potatoes 
 ciioici': 
 Butter beets Celery in cream 
 
 CHOICK 
 
 Farina pudding Vanilla ice cream 
 
 CHOICK 
 
 Coffee Tea Sweet cider Milk 
 
 A LA CARTE SPECIAL 
 
 SERVED WITH LUXCHEON ONLY 
 
 Cream of tomatoes with rice 10 
 
 Consomme julienne (vegetables) 10 
 Celery 15 Radishes 10 
 
 Apple pie 10 Lemon water ice 10
 
 132 
 
 THE PRACTICAL HOTEL STEWAKI) 
 
 Meet Competition of Lunch Rooms 
 
 How to meet the competition of the quick and 
 dairy lunch rooms is a problem that many hotels 
 both small and large would solve. Here is an idea 
 Erom the Colonial Annex in Pitisburgh. The 
 card is tacked in each bedroom. 
 
 NOTICE 
 
 W^hy hunt for Bargains when you can get 
 them in the HoteL 
 
 SPECIAL BREAKFAST 
 
 6 a. m. to 11:30 a. m. 
 
 No. I. Orange, Oatmeal, Rolls or 
 
 Wheat Cakes, cup Coffee, 25c 
 
 No. 2. Boiled Eggs, Rolls or Wheat 
 
 Cakes, cup Coffee, 25c 
 
 No. 3. Ham or Bacon with Fried Egg, 
 
 Rolls or Wheat Cakes, cup Coffee, 30c 
 
 No. 4. Breakfast Steak, with Potatoes, 
 
 Rolls or Wheat Cakes, 35c 
 
 No. 5. Half Grape Fruit, Sausage, 
 
 Rolls or Wheat Cakes, cup Coffee, 40c 
 
 SPECIAL NOONDAY LUNCHEON 35c 
 
 11:30 A. M. TO 2 P. M. 
 
 EVENING DINNER DISHES AT 
 
 POPULAR PRICES 
 
 6 TO 8 p. M. 
 
 Club Breakfast Served in Rooms 25c extra 
 All other Service 5c per portion e.xtra 
 
 Shore dinner, one dollar, at the Jefferson, 
 Peoria: 
 
 Blue points 
 
 Crab gumbo, Creole 
 
 Olives Pickles 
 
 Stuffed fresh lobster, Cardinal 
 
 Julienne potatoes 
 
 Claret 
 
 Troncons of bluefish, a 1 'Italienne 
 
 Early June peas 
 
 Shrimp salad 
 
 Tij>sy parson pudding 
 
 Coffee 
 
 Sunday table d'hote dinner, $L00 per person, 
 at the Jefferson, Peoria: 
 
 Oyster cocktail 
 
 Consomme, vert pre Homeniado noodle soup 
 
 Olives Radishes 
 
 Filet of striped bass, Marguery 
 
 Potatoes, Olivette 
 Braised loin of beef, cultivateur 
 
 RUEDESHEIMER PUNCII 
 
 Eoast Long Island duckling with dressing 
 
 or 
 
 Roast spring lamb, mint sauce 
 
 French fried potatoes New brussell sprouts 
 
 Waldorf salad 
 
 Ice cream supreme Assorted cake 
 
 Peanut cheese 
 
 Coffee 
 
 Family Style. 
 
 BREAKFAST. 
 
 Stewed prunes 
 
 Oatmeal and milk 
 
 Scrambled eggs, saute potatoes 
 
 Wheat cakes and maple evrup 
 
 Tea ' Coffee 
 
 LUNCH. 
 
 Split pea soup 
 
 Eoast ribs of beef 
 
 Boiled potatoes, carrots in butter 
 
 Cold meat 
 
 Baked apple 
 
 Tea Coffee 
 
 DINNER. 
 
 Vegetable soup 
 
 Eoast fresh pork, apple sauce 
 
 New York beans, boiled potatoes 
 
 Cold meat 
 
 Lettuce salad 
 
 Tea Coffee 
 
 Three H. M. M. B. A. Louisville Feasts. 
 
 Dubonnet Cocktail 
 
 Grape fruit au maraschino 
 
 Celery Olives Salted almonds 
 
 Cream of chicken a la Reine 
 
 Paupiette of lake trout, Marguery 
 
 Parisienne potatoes 
 
 Sauternc 
 
 Sweetbread patties, Cumberland 
 
 French peas 
 
 Punch cardinal 
 
 Roast squabs sur canape au cresson 
 
 ApoUinaris 
 
 Stuft'ed tomatoes, Suedoise 
 
 Biscuit glace, Trocadero 
 
 Pet its fours 
 
 Eoquefort cheese Toasted crackers 
 
 Demi tasse 
 
 Cremc de Menthe 
 
 Mints 
 
 Dubonnet cocltail 
 
 Canape harlequin 
 Celery Olives Almonds 
 
 Vin de graves 
 (Barton ^- Guestier) 
 
 Potage, Jenny Lind 
 Filet of Ohio River salmon a la Seelbach 
 Potato laurette 
 Chateau jwntet canet 
 (Ciinliffe Dobscn 4- Co.) 
 
 Sweetbreads a la choiseuil 
 New asparagus hollandaise 
 Punch a la boniface 
 Boned squab chicken a la gourmet 
 Pommcry if Greno, sec. 
 Veuve Clic(juot, dry 
 Krufi cf- Co., private cuvee 
 
 Tomato en surprise 
 
 Roquefort and cream cheese 
 
 Coffee Cigars 
 
 Cantaloupe 
 
 Soft shell crab, tartare 
 
 Cucumbers 
 
 Celery Olives Almonds 
 
 Broiled chicken with bacon 
 
 New peas Potatoes au gratin 
 
 Tomato en surprise 
 
 Fresh strawberry ice cream 
 
 Cake Cafe
 
 THE PRACTICAL HOTEL STEWARD 
 
 133 
 
 Sensible Hearty Banquet Menu 
 
 John A. Hill, manager of Stock Yard Inn, 
 Union Srcck Yard, Chicago, is catering along 
 original lines, and his place is the scene of 
 some of the best banquets served in Chicago. 
 He sidesteps the fancy dishes and produces 
 banquets that list but few dishes, but these of 
 the choicest materials and the most wholesome 
 kind. The following menu was served the 
 Bankers' Club of Chicago 
 
 Caviar on ice 
 
 "Stock Yard Lemonade" 
 Cotuits 
 Celery Olives 
 
 Cream of chicken 
 Planked whitefish 
 
 Duchesse potatoes 
 
 Sirloin steak 
 
 Fresh mushrooms Potatoes au gratin 
 
 Lettuce and grape fruit salad 
 
 Mince and Pumpkin pie 
 
 English Cheddar cheese 
 
 Coffee 
 
 Amontillado 
 
 EUDESHEIMER, BeRG, VaLCKENBERG 
 
 G. H. Mumm's Gordon Rouge 
 
 Chicago Dinner Club's Banquet of All Nations 
 
 Held at Hotel La Salle. 
 
 FLAGS 
 Canape Czarina 
 
 Russian 
 Lynnhaven oysters 
 
 American 
 Clear green turtle 
 Celery Olives Almonds 
 
 Mexican 
 Diamond-back terrapin, Maryland 
 
 American 
 Breast of partridge en casserole, Nature 
 Currant jelly Potatoes croquette 
 
 English 
 Tomato salad :\ la Franeaise 
 
 French 
 Italian vanilla ice cream 
 Petits fours Mignardises 
 
 Italian 
 Roquefort Camembert 
 
 Crackers 
 
 Japanese 
 Coffee 
 
 At the Hoffman House, New York. 
 
 PICCADILLY DINNER. 
 
 Relishes Onion soup Muffin toasted 
 
 iMarinalade 
 
 Beefsteak and kidney pie 
 
 or 
 
 Chicken pie 
 
 Fruit salad English plum pudding 
 
 Stilton cheese Turkish coffee 
 
 6 to 9 p. m. 
 
 ENGLISH SUPPER. 
 
 Relishes 
 
 All)crnuirle broth 
 
 Tea biscuits Marmalade 
 
 English mutton chop 
 
 Pickled walnut Stuffed potato 
 
 Waffles Honev in comb 
 
 6 to 1. Coffee " 
 
 This banquet of the Tacoma Fire Insurance 
 Association at the Tacoma, Tacoma, Wash., 
 was catered for by Fred W. Stein, the price 
 $7. .50 per plate; the menu card in form of a 
 policy to "A. Welkum Guest." 
 Buffet Russe 
 Scotch — Rye — Bourbon — Martinis — Shasta 
 Toke Points, Tacoma 
 Neirsteiner 
 
 Tomato bouillon en tasse 
 
 Celery Radishes Ripe olives 
 
 California sand dabs. Saute Meuniere 
 
 Potatoes Parisienne 
 
 Rack of spring lamb with brussels sprouts 
 
 Potatoes Gastronome 
 Veuve Clicquot Sec 
 
 Roast English pheasant 
 
 Salad chiffonade 
 
 Fancy ice cream and confectionery 
 
 Cafe 
 
 TIPS 
 
 There are about 100 single pots of tea to 
 the pound high grade. 
 
 There are 19 single cup pots of high grade 
 coffee to the pound, at five quarts water to the 
 pound, and about 28 pots at eight quarts to 
 the pound. There are 14 regular pots to the 
 pound at five quarts to the pound, and about 
 18 at eight quarts to the pound. 
 
 Cream 40 per cent about IV2 ounces to the 
 cup or 84 to the gallon. 
 
 The average guest uses one-half ounce but- 
 ter to the meal. 
 
 There are 75 a la carte portions of mas-hed 
 potatoes in one bushel. 
 
 
 ^TUFFEK 
 
 -^-^ Gkafe mil it 
 
 
 n55ENCE of-Tor^ATO 
 
 Vol~au-Vent 
 Tancy Ices 
 
 S ^
 
 134 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Some Cards of Hotel Jefferson. St. Louis. 
 
 liulivithuil and ulu1> brraklasl, The .Ictrrrsou, St. 
 Louis : 
 
 (An L'xtra charge of 25 cents for oach person 
 when sei'ved to room). 
 No. 1—25 Cents 
 
 Small pot coffee or cup tea 
 liolls and butter 
 
 No. 2—30 Cents 
 
 Cereal 
 
 Small pot coffee or cup tea 
 
 Rolls and butter 
 
 No. 3—30 Cents 
 
 One orange or banana 
 
 Small pot coffee or cup tea 
 
 Uolls and butter 
 
 No. A — iO Cents 
 
 Orange or banana 
 
 Cereal or griddle cakes 
 
 Small pot coffee or cup tea 
 
 Uolls and butter 
 
 No. 5—50 Cents 
 
 Orange 
 
 Slice ham or bacon and 1 egg 
 
 Small pot coffee or cup tea 
 
 Rolls and butter 
 
 No. 6—50 Cents 
 
 Stewed prunes or sliced bananas 
 Boiled eggs (2) 
 
 Cereal 
 
 Rolls and butter 
 
 Small pot coffee or cup tea 
 
 No. 7—50 Cents 
 
 Orange 
 
 Cereal 
 
 Liver and bacon 
 
 Rolls and butter 
 
 Small pot coffee or cup tea 
 
 No. 8 — 50 Cents 
 
 Orange or stewed prunes 
 
 One la ml) chop 
 
 Rolls and butter 
 
 Small pot coffee 
 
 No. 9—60 Cents 
 
 Orange or stewed prunes 
 
 Corned beef hash with poached egg 
 
 Rolls and Hutter 
 
 Small pot coffee 
 
 Mo. 10—60 Cents 
 
 Orange 
 
 Cereal 
 
 Two poached eggs on toast 
 
 Rolls and butter 
 
 Small pot coffee 
 
 No. 11—75 Cents 
 
 Canteloupe 
 
 Cereal 
 Rump steak 
 Rolls, small pot coffee 
 No. 12—75 Cents 
 
 Orange or canteloupe 
 
 Cereal 
 
 Pork chop 
 
 Wheat cakes 
 
 Small pot coffee 
 
 No. 13—75 Cents 
 
 Watermelon or orange 
 
 Cereal 
 
 Chicken hash 
 
 Rolls and butter 
 
 Small pot coffee 
 
 No. 14—75 Cents 
 
 Draiige or banana 
 
 Cereal 
 
 Omelette with chives or 3 slices of bacon 
 
 Rolls and butter 
 
 Small pot coffee 
 
 No. 15—75 Cents 
 
 One orange whole or sliced banana 
 
 Two boiled, fried or shirred eggs 
 
 Breakfast bacon 
 
 Rolls and butter 
 
 Small pot coffee 
 
 No. 16—90 Cents 
 
 Orange or grapefruit 
 
 Cereal 
 
 One mutton chop with liacon. Sautec potatoes 
 
 Griddle cakes 
 
 rolls and butter 
 
 Small pot coffee 
 
 No. 17—90 Cents 
 
 Peaches with cream or orange 
 
 Cereal 
 
 Lamb chops 
 
 Hashed brown potatoes 
 
 Griddle cakes 
 
 Small pot coffee 
 
 No. 18— $1.00 
 
 Orange or grapefruit 
 
 Cereal 
 
 Broiled chicken (half) 
 
 French fried potatoes 
 
 Rolls and butter 
 
 Small pot coffee 
 
 Casimir .')0 
 Lynnhavens 35 
 
 Nantaise 50 
 
 After theatre supper. Hotel Jefferson, St. Louis ; 
 
 BIVALVES 
 
 Rockaways 35 Cape Cods 35 
 Blue points 25 : cocktail 30 
 
 Cotuits 35 
 Little neck 25 Cocktail 30 
 
 BROTHS EN TASSE 
 
 Consomme Manhattan 25 Strained gumbo 25 
 
 Chicken broth Chantilly 25 
 
 KELISIIES 
 
 Antipnsto I.ueullus 50 IMalossol caviar 75 
 
 Westphalia ham 75 
 
 SPECIALTIES 
 
 Softshcll crabs (2) 00 Frog legs remoulade 1.00 
 Crab meat Delmonico 75 Lobster Newburg 1,25 
 
 Scallops, sauce ravigote 60 Broiled lobster ( i/j » 80 
 
 TO OBDEB 
 
 Squab chicken 1.00 
 Fresh mushrooms 75 Sweetbread a I'Eugenie 1.00 
 
 Young guinea hen (half) 75 Squab 75 
 
 Chicken a la king 1.00 
 
 Capon and lobster, Neptune 1.00 
 
 SALADS 
 
 Tomato (1) 35 Lettuce 35 Chicory 35 
 
 Imp. endive 40 Watercress 30 
 
 Field lettuce 30 Romaine 35 Escarole 3.5 
 
 ICE CREAXI, ETC. 
 
 French Ice Creams — 
 
 Vanila 25 Chocolate 25 Strawberry 25 
 
 Parfaits-au cafe 30 ; aux marrons 30 
 
 Charlotte glacee 35 Meringue glacee 35 
 
 Assorted cakes 25 Peach Melba 50 
 
 Coupe St. .lacques 50 Xesselrode pudding 35 
 
 beveba(;es 
 
 Pot coffee for one 15 ; two 25 
 
 Special coffee, per pot 2 cups 50; each additional 
 
 cup 25
 
 THE PRACTICAL HOTEL STEWARD 
 
 135 
 
 For the Tea Room. Hotel Jefferson, St. Louis : 
 TEA ROOM CARD 
 
 TEA 
 
 Oolong 25 
 
 Young Hyson, green 25 
 
 Ceylon 25 
 
 Russian caravan, per pot 40 
 
 COFFEE 
 
 Hotel Jefferson 25 
 
 French 25 
 
 Vienna 25 
 
 Cocoa 25 
 
 Chocolate 25 
 
 HOT 
 
 Consomme Mikado 20 
 Clara broth in cup 35 
 Essence of chicken 25 
 
 Gumbo passoe 20 
 
 Bread and butter 10 
 
 Dry toast 10 
 
 SALADS 
 
 Lobster 60 
 
 Chicken GO 
 
 Fruit 50 
 
 Demi-dcuil 50 
 
 Waldorf 50 
 
 SANDWICHES 
 
 Lettuce and nut 25 
 
 Sardine 25 
 
 Chicken 25 
 
 Club 35 
 
 PASTRY 
 
 Peach tart 15 
 
 Lady fingers or macaroons 20 
 
 Assorted cakes 25 
 
 Meringue chantilly 20 
 
 Cold cup custard 15 
 
 Charlotte russe 20 
 
 ICE CREAM AND SHERBET 
 
 Chocolate 25 Vanilla 25 
 
 Coffee 25 Strawberry 25 
 
 Pistachio 25 
 
 Raspberry 20 Lemon 20 
 
 Poach Melba 50 
 
 Parfaits, all kinds 30 
 
 Nesselrode pudding 35 
 
 Coupe St. Jacques 50 
 
 Meringue glacee 35 
 
 IMPORTED CONSERVES 
 
 German raspberries 40 
 
 German strawberries 40 
 
 Preserved Canton ginger 30 
 
 Luncheon, Hotel Jefferson. St. Louis : 
 
 OYSTERS AND CLA.MS 
 
 Lynnhavens 35 Oak Island 35 Cape Cods 35 
 
 Cotuits 35 Rockaway 35 Casimir 50 
 
 Oyster stew 35: with cream 40; fried (G) 40 
 
 Blue Point 25 ; cocktail .30 
 
 Little neck cocktail .30 Little Neck (half doz.) 25 
 
 Mantaisc 50 
 
 SOUP 
 
 Consomme brunoise 20 Potagc parmcnticr 20 
 
 READY DISHES 
 
 Broiled pompano, flourctte GO 
 
 Fried brook trout, mcuniere (1) 50 
 
 Roast prime ribs of beef GO ; extra cut 1.00 
 
 Stuffed chicken au cresson (half) 75 
 
 Sugar-cured bacon with mustard greens 50 
 
 Veal saute marengo 50 
 
 Southern hash, corn fritters 50 
 
 Eggs Meyerbeer 50 
 
 Cauliflower 30 Hubbard squash 25 Spinach 25 
 
 Spring chicken. Southern style, half 75 ; Cornbread 
 
 in 10m. 10 
 
 SALADS 
 
 Imp. endive 40 Lettuce 25 Escarole 25 
 
 Chicory 35 Lobster 60 Chicken GO 
 
 Lettuce and grapefruit 50 Combination 40 
 
 Cucumber 35 Watercress 35 Frozen tomato 35 
 
 Sliced tomatoes 40 
 
 DESSERT 
 
 Pies — Sliced apple 15 Pear 15 Cocoanut custard 15 
 
 Jefferson mince 15 
 
 Pineapple soullle pudding, claret sauce 15 
 
 Madeira jelly 15 
 
 Layer cake, hazelnut cream filling 15 
 
 Raspberry tart 15 Peach tart 15 
 
 Almond tart 15 Jefferson strawberry shortcake 40 
 
 Chocolate eclaire 15 
 
 German apricot cake, whipped cream 15 
 
 Cold rice pudding 15 Cold cup custard 15 
 
 Charlotte russe 15 
 
 New strawberries in cream 40 Apples 15 
 
 Malaga grapes 25 
 
 ICE CREAM 
 
 Plain 20 Mixed 30 Parfaits, all kinds 30 
 
 Meringue glacees 35 Nesselrode pudding .35 
 
 Peach Melba 50 Coupe Jefferson or St. Jacques 50 
 
 Sherbets — Lemon 15 Raspberry 15 
 
 CHEESE 
 
 Cream 20 Imp. Chiffemann camembert 20 
 
 Roquefort 20 Provola 30 Imp. Brie 20 
 
 Royal English cheddar 30 
 
 COFFEE 
 
 Coffee 25 
 
 Special coffee per pot, 1 cup, 25 ; additional cup 25 
 
 Demi tasse 15 Russian caravan tea. per pot 40 
 
 Iced tea 10 Fer-mi-lac 10 Buttermilk in 
 
 Hotel Jefferson Steam Table Service (from 
 11 :30 to 2). Mashed or boiled potatoes with all 
 meat orders ; 10 cents charged for bread and but- 
 ter with soup if no meat order is given : 
 Consomme macedoine 15 
 Cream of fresh mushrooms 15 
 Mettwurst, Bavarian kraut 45 
 Southern hash, fried tomato 45 
 Loin of veal Boulangere 45 
 Prime ribs of beef 50 
 String beans 15 Succotash 15 
 
 German huckleberry cake, whipped cream 15 
 Chocolate eclairs 15 
 Lemon custard pie 15 
 Apple pie 15 
 Cup of coffee 10 
 Portions on this bill will be served (without ex- 
 I'eption) to Init one person. 
 
 An H. M. M.S. A. Banquet. 
 
 Little neck clams barsac 
 
 Consomme Royale 
 
 I'lanked shad vin de pasto 
 
 Cucumbers Potato balls 
 
 Broiled spring chicken 
 
 MUM MS extra dry 
 
 Bermuda potatoes New peas 
 
 Fresh asparagus 
 
 Roast English snipe 
 
 Tomato salad Crackers and cheese 
 
 Strawberries 
 
 Vanilla and strawberry ice cream 
 
 CUKDIALb 
 
 Cukes Coffee
 
 136 THE PRACTICAL 
 
 The Banquet Book 
 
 Tlu'io sluiuld also be kept a book to rerord 
 all banquets, luncheons, collations, etc A lony 
 day book or journal will answer for lliis pur- 
 pose. On the Ifft hand page of tiic folio may 
 be noted the name of the association or party 
 giving the same with time, price and the num- 
 ber of covers, also a copy of the Menn. In the 
 opposite, or right hand page, the issues and 
 steward's memoranda. Such a record will 
 prove of great benefit in serving future ban- 
 quets, and one can tell very nearly how nuich is 
 made on every spread served liy the house. 
 The following illustration, which is self ex- 
 planatory, will give a fair idea of what I be- 
 lieve a very simple and most practical method: 
 (See opposite page ) 
 The High Cost of Living 
 
 As illustrative of the increased cost of raw 
 material I call attention to the is-sues of the 
 foregoing banquet, which was served on De- 
 cember 12, 1895, at a cost of $48.14:; and should 
 the same have been served in December, 1911, 
 the cost would have been about $76.83, or an 
 advance of $28.09. The increase is noted in 
 the following list of issues which is in quan- 
 tity and items a copy of the list of sixteen 
 
 years ago. 
 
 LIST OF ISSUES. 
 
 400 blue points $ 3.00 
 
 5 doz. celery 3.00 
 
 1 qt. olives 40 
 
 2 lbs. shelled almonds 80 
 
 20 white fish 3.60 
 
 % pk, potatoes 20 
 
 2 doz. cucumbers 1.20 
 
 48 lbs. lamb racks, at 2.jc 12.00 
 
 20 lbs. fowls 2.80 
 
 75 palt ies 1.25 
 
 61/2 doz. quails, at $4 26.00 
 
 1 box lettuce 1.25 
 
 V> crate tomatoe-; 1.50 
 
 i qt. oil 60 
 
 % doz. eggs 15 
 
 1 pt. vinegar 03 
 
 % gal. cream 40 
 
 2 lbs. jelly 42 
 
 2 lbs. hominy 06 
 
 2 lbs. cook butter 56 
 
 4 lbs. salt pork 52 
 
 12 cans peas 2,40 
 
 2 lbs. flour 07 
 
 1 pt. sherry 20 
 
 4 cans mushrooms 92 
 
 21/2 gal. jninch 1.75 
 
 -V2 g'lb '<'e cream 2.25 
 
 15 qts. strawberries 7.50 
 
 % lbs. cheese 20 
 
 2 lbs. crackers 26 
 
 1 cake 1.20 
 
 1 lb coffee 34 
 
 $76.83 
 
 Issues 1895 48.14 
 
 Advance $28.69 
 
 HOTEL STEWARD 
 
 Miscellaneous Banquet Menus. 
 
 II 11 It res 
 
 Salted almuuds 
 
 C'ousomnu- I'rintanicrc, Colbert 
 
 A.MONTII.LADO 
 
 C'^lcri Olives Karcie 
 
 I'oisson do rompano. Hrnioularle 
 
 I.IKlU'IiAIMII.CII 
 
 C'onconihrcs romiues llollaudaise 
 
 FiU't de Bociif. Tique, Pcrigord 
 
 Tomato a la Diablo 
 
 I'O.NTKT CANKT 1S74 
 rCNCII A L'AMl!ASSAni;ili 
 
 Timbale do Dindo, Ecossaise 
 Asperges Allomando 
 
 CHAMHKltTIN 1 87» 
 
 I'oitrino do Pordroux, aux TrulTcs 
 
 MOET & CIIANDO.N I Ml'F.lM AI, IlItlT 
 
 I'otits pois Goloo 
 
 SALADE 
 
 Biscuit glace a la Tosca 
 (iateaux Assortis 
 
 LIQUEURS 
 
 Fromage 
 Cafe 
 
 Ovstors on half shell 
 
 AMONTILLADO 
 
 Consomme Chatelaine 
 
 HAVT SAITEUXES 
 
 Uakod lobster au gratin, a la cromc 
 r.i'oilcd mushrooms on toast, maitro d'hotd 
 
 CHATEAU UHLCUAVE 
 
 Filot of beef larded with truffles 
 
 New i)otatoos French string I)eans 
 
 Asparagus 
 
 Punch Cardinal 
 
 English snipe on toast 
 
 PEIUUEU .lOfET 
 
 Lettuce salad 
 Ice cream Cakes 
 
 LIQLELIiS 
 
 Cafe 
 
 Blue points 
 
 Cress Celery 
 
 Cream of Terrapin 
 
 Ilors d'oeuvre varies 
 
 Whitofisl), au gratin' 
 
 HAIT SAUTEUXES 1874 
 
 Mangoes Parisionne potatoes 
 
 Filet of turkey with niarr(uis 
 
 CHAlTKAr MXAS 
 
 Swei't potato Chateau 
 
 CARDINAJ, PUNCH 
 
 Breast of prairie chicken 
 Fried hominy Olives farcies 
 
 <;. n mumm's extra duy 1884 
 .\sparagus Vinaigrette 
 Olaees Cake 
 
 COGNAC 
 
 Cheese CoEfoe Crael<ors 
 
 Consonnnc in eui)s 
 
 Colorv Itadishos 
 
 Oyster patties, sauce Poulotte 
 
 Fillet of be<"f with mushrooms 
 
 .lulienne potatoes 
 
 Roast quail au Cresson 
 
 Potato salarl French peas 
 
 NeaiKilitan ice cream 
 
 Macaroons Kisses 
 
 Select fruit 
 
 Coffee
 
 THE PEACTICAL HOTEL STEWAED 
 
 ^^ BANQUET BOOK =^ 
 
 THE ARLINGTON HOTEL 
 
 137 
 
 Banquet Served to .-, .*. 
 
 MONTGOMERY COUNTY 
 
 BAR ASSOCIATION 
 
 December 12, 1895^ 
 
 Number of covers 75. 
 
 Price per cover $2 50. 
 
 To be served at 9:30 P. M. 
 
 Music and flowers extra. 
 
 Wine to be charged as follows: 
 
 Sauternes - - per quart $2.00 
 
 Claret, Pontet Canet - " " 2.50 
 Champagne • - •< •• ^.00 
 
 - MENU - 
 
 Bluepoints 
 Celery 
 
 Consomme Princesse 
 Olives Roasted nuts 
 
 Planked whitefish, parsly butter 
 Sliced cucumbers Potatoes Saratoga 
 
 Lamb chops, French peas 
 Small patties of chicken 
 
 Punch, Benedectine 
 
 Larded quail with jelly 
 Fried hominy 
 
 Lettuce and tomato mayonaise 
 
 Tutti-frutti ice cream 
 
 Hot-house strawberries 
 
 Assorted cake 
 
 Roquefort 
 Black coffee 
 
 ISSUES. 
 
 400 Bluepoints, 
 7 doz. celery 
 
 1 qt. olives 
 
 2 lbs. shelled almonds 
 20 lbs. whitefish 
 
 X pk- potatoes 
 
 2 doz. cucumbers 
 48 lbs. rax lamb 
 20 lbs. chicken 
 75 patties 
 6)4 doz. quail 
 
 I case lettuce 
 J^ crate tomatoes • 
 
 I qt. oil - 
 
 X doz. eggs 
 
 1 pt. vinegar 
 }4 gal- cream 
 
 2 lbs. jelly 
 
 2 lbs. hominy • . . 
 
 2 lbs. cooking butter 
 4 lbs. salt pork 
 12 cans peas 
 2 lbs. flour ... 
 
 1 pt. sherry 
 
 4 cans mushrooms 
 23^ gal. punch 
 2j^ gal. ice cream 
 
 15 qts. strawberries 
 
 J^ lb. cheese 
 
 2 lbs. crackers 
 Cake 
 
 I lb. coffee 
 
 Total issues 
 10 waiters, $1.00 each 
 Extra cook, i day 
 
 * * 
 75 covers a $2 50 
 
 Less issues and expense as above 
 
 7SC. 
 
 feoo 
 
 20c. 
 
 I 40 
 
 • 
 
 20 
 
 30c. 
 
 60 
 
 IOC 
 
 2 00 
 
 • 
 
 10 
 
 20c. 
 
 40 
 
 15c. 
 
 7 20 
 
 I2C. 
 
 2 40 
 
 15c per 
 
 doz. 98 
 
 >i.5o 
 
 9 75 
 
 • 
 
 75 
 
 • 
 
 I 50 
 
 • 
 
 50 
 
 • 
 
 07 
 
 • 
 
 02 
 
 • 
 
 40 
 
 • 
 
 28 
 
 • 
 
 04 
 
 • 
 
 - 26 
 
 • 
 
 48 
 
 • 
 
 2 40 
 
 • 
 
 06 
 
 
 13 
 
 • 
 
 - 60 
 
 
 - I 20 
 
 * 
 
 1 95 
 
 
 • 7 50 
 
 • 
 
 20 
 
 
 24 
 
 • 
 
 I 20 
 
 
 33 
 
 
 $ 48 14 
 
 • 
 
 10 00 
 
 * 
 
 3 00 
 
 
 $ 61 14 
 
 . 
 
 $187 so 
 
 • 
 
 61 14 
 
 $126 34 
 
 * * 
 
 STEWARD'S MEMORANDA. 
 
 The spread was satisfactorily served ; all guests 
 pleased. 
 Waiter James Brown broke two bouillon cups. 
 Waiter H. Samson is too slow and lacks training. 
 Balance, all O. K. 
 
 WINE SERVED, 
 
 8 quarts Sauterne 
 12 " Pontet Canet 
 18 " Champagne 
 
 Mendelsohn Quintette $15 00 
 Flowers • - 20 00 
 
 $ 16 00 
 30 00 
 72 00 
 
 fii8 00 
 
 Time to serve: one hour and twenty mmatea
 
 138 
 
 Tin-: PRACTICAL IfOTKL STEWARD 
 
 BANQUET PROSPECTUS, HOTEL BALTIMORE. 
 
 M ,P. S'^ Date <^/^-/f^ci^ 
 
 Meal Price. ."-/ Dale /^ • 
 
 Wines. <^^^ Time ^^^■.- 
 
 Cigars.^e*^^ . y Room C<^^1^r4^ <^^j4- 
 
 Decorations, \^X-M4. J^ . 77. No. Plates Guaranteed . 
 
 yiusic, C^<^(lMCdt<^. . ^ Hotel Arrange for . S^<? 
 
 Menus. .6<&ve4c.<<:^. ? or ^i^ora^OM %^ A^ ^i^. _ 
 
 -^/.^ x:/^. '/Su\ 
 
 J{^.C 
 
 Total, 
 
 ^ 
 
 yC^. /j-^^^ 
 
 Menu. 
 
 (S^LOA Wtxzn ^IcoM. - 
 
 
 GEO. O. RELF. 
 
 Wines. 
 
 CC^oaA^ 
 
 
 
 
 Banquet Prospectus, Hotel Baltimore 
 
 One of the best ideas for a Steward's Ban- 
 quet Book is that devised by George O. Relf, 
 now of the Hotel Utah, Salt Lake City. K;uh 
 leaf has a "banquet i)rospectus" in duplicate 
 (detachable at perforated line) ; also detachable 
 
 from stub at perforated line. One copy is for 
 the ]iaity giving the banquet; tiie otlier is for 
 the steward. The stub contains all the infor- 
 mation on the prospectus sheet. The illustra- 
 tion herewith of a leaf is kindly furnished by 
 Mr. Eelf. It is self-explanatory.
 
 THE PRACTICAL HOTEL STEWAKD 
 
 139 
 
 CARVING. 
 
 There are a number uf euluiary works in 
 which the subject of carving is scientifically 
 treated for the purj^ose of self instruction, giv- 
 ing illustrations and comprehensive explana- 
 tions. While these articles are all very good 
 and give a man a theory to work by, I do not 
 believe one can learn how to carve in any other 
 way than by actual j^ractice. For in carving, 
 as well as in a regular profession where skill 
 and dexterity of the hands is required, theory 
 is of some value, of course, but prnctice is the 
 only way to learn and to become proficient. 
 
 The question whether a steward should know 
 how to carve can be answered only by saying, 
 yes. He should not only know how to carve 
 but should be an exjjert, and, as I have said 
 in a previous article, be proud of the accom- 
 plishment. 
 
 Jessup Whitehead, in The Steward's Hand 
 Book, says, ' ' All stewards are agreed that it is 
 their duty to carve," and surely we must all 
 admit that it is an accomi^lishment of a gentle- 
 man. 
 
 The art belongs to the host or landlord, to the 
 giver of entertainments, and it belongs to the 
 man of fashion as well. It is only a modern 
 custom which has arisen with the system of 
 feeding large numbers of people at one meal, 
 Avhich has made it necessary to adopt the more 
 expedient and economical method of carving 
 the roast in the serving room and serve to the 
 guest in proper proportion, instead of placing 
 the whole roast on the table and the host doing 
 the carving. 
 
 It not very seldom happens now that a guest, 
 wishing to entertain friends at dinner, requests 
 the steward to send in a whole turkey, duck, 
 chicken or even a two or three-ribbed roast of 
 beef, as he wishes to do the carving himself. 
 
 It is evident then, that the steward in carv- 
 ing is filling a place of honor. He in that 
 capacity fills the office which was formerly held 
 by the landlord at the table. 
 
 ;\Iurrey, in the preface to his book on Carv- 
 ing, says, ' ' From my earliest recollections I 
 was taught that a thorough knowledge of carv- 
 ing was an important part of my education." 
 Ajjplying it not only as 1 take it, to stewards, 
 but to men of all positions in life. 
 
 When I first came to tlic city looking for a 
 position as steward, I wiMit to the ofiflce of the 
 most prominent hotel jouinal ;iiid placed an 
 advertisement for such a position. The first 
 question that was asked of me by the managing 
 editor, I believe, was, "Can you carve? If so, 
 I know of a man who wants an inside steward 
 
 who can carve." As I could not I had to reply 
 in the negative. I felt that I lacked the knowl- 
 edge of an important branch of the steward's 
 duty, and made up my mind that I would learn 
 at the first opportunity. Not long after I took 
 a position as a storekeeper in one of the first- 
 class hotels, and one of the conditions on going 
 to work was that I be taught to carve. It took 
 me but a short time to become fairly proficient 
 with the knife and fork, and now I would not 
 be without this knowledge for anything. 
 
 A good carver can easily more than doubly 
 save his wages for the house he works in. Not 
 only this, but on the manner in which he serves 
 depends, to a great extent, the reputation of 
 the hotel 's table. For no matter how well a 
 cook may prepare the food, if it is slovenly 
 served the best effects are lost to the partaker. 
 A dish is always complimented when nicely 
 served. A roast when mutilated in carving has 
 not only a tendency to disgust a sensitive appe- 
 tite, but it proves expensive and wasteful. 
 
 A good carver tries to give the best possible 
 ajipearance to the dishes he serves. In this 
 way he pleases both the guest and the house, 
 because his work will result economically. 
 
 One of the most important points in carving 
 is in knowing how to keep the knife in good 
 condition. Nobody can carve with a dull knife. 
 Before the hour for work arrives, the knives 
 used for this work should be inspected, and 
 sharpened if necessary. The roast beef knife, 
 for which I prefer the English slicer (it has a 
 thin blade about sixteen or eighteen inches 
 long; I consider sixteen inches long enough). 
 When thin and flexible, as it should be, and of 
 proper temper, it seldom requires a grindstone, 
 a good oil stone being sufficient. But when the 
 edge becomes too thick and grinding is neces- 
 sary, then see that the grindstone is evenly bal- 
 anced and that it has an even face. Hold the 
 blade flat against the stone, drawing it very 
 slowly across the face from one end to the 
 other. Then turn over and repeat the same on 
 the other side; continue this until evenly sharp- 
 ened. This work can not be hurried, in an 
 effort to do so the knife will be spoilt. After 
 the kniie is sufliciently sliarpened, take an oil 
 stone and smooth the eilge. This makes it 
 stand much better tlian if tlie steel is used at 
 once. When used for nothing- but for roast 
 beef it will remain in good condition for a long 
 time, with an occasion.-il use of the steel. For 
 poultry and game the iSabaticr, or the French 
 style carver, is most serviceable, and will with- 
 stand the bones better than the slicer. There 
 should also be a trimming knife to use for the
 
 140 
 
 THE PRACTICAL HOTEL STEWARD 
 
 purpose of cutting oS the crispy parts of the 
 beef, and which can also be used in dissecting 
 lamb, suckling pig, turkey, etc. The other tools 
 are a steel and a good fork. Thus equipped 
 the steward is roiidy i'ov work, for wliicli lie 
 wears a white bib apron reaching to his shoe 
 lops, and has at hand several clean side towtls. 
 
 ROAST BEEF— Begin first by preparing the 
 roast beef, which we will say is, as usual in this 
 case, a seven-rib cut. Set it on end, tliick or 
 shoulder end down, in the carving dish on a 
 well-heated stand. Care should be taken tliat 
 the roast sets firm and as near level as possible. 
 Then trim off all surplus fat and crisp, the 
 parts of the backbone which may be left on the 
 roast by the butcher; and then with the fork 
 draw out the sinew which runs along the entire 
 length in the thick part of the meat. This if 
 permitted to remain, hinders smooth carving 
 and dulls the knife. After this, cut close to 
 and parallel with the first or upper rib and 
 about one inch deep; then take the slicer, which 
 should be held in a firm but free grasp, not too 
 stiff, all the fingers closed around the lower 
 broad side of the handle, the thumb extending 
 on the upper broad side, holding in a flat posi- 
 tion. Take off the first slice and lay it aside 
 for the guest who calls for the outside cut. 
 
 If business is light and only one seven-rib 
 roast has been prepared, divide it between the 
 second and third rib. Then take the two-rib 
 part, lay it on the well-done end. In this Avay 
 you will be enabled to carve that which is 
 medium well done from the thick end. Turn 
 over and carve from the small end if well 
 done is wanted. The remaining five ribs should 
 carve rare providing the joint was properly- 
 roasted. Always cut thm slices unless thick is 
 called for. As the slice is cut place it on the 
 dish with the fiat blade of the knife. Use the 
 fork only for steadying the roast by resting it 
 against the ribs. No exjjert uses his hand in 
 holding roast beef. 
 
 In regard to the other joints, such as lamb, 
 veal, pork and venison, a great deal depends 
 on how they are prepared before roasting. In 
 many hotels the butcher removes the large 
 bones, which makes it very easy to carve them, 
 very little skill being required, liut where this 
 is not the case, the carver must know the 
 location of the bones and how best to remove 
 them without any waste. 
 
 Till-: LEC; OF VEAL— Weighing eighteen 
 ])Ouik1s and over, being too heavy to he roasted 
 thoroughly well done without becoming too 
 crisj) on the outside within a given time, is 
 
 usually separated from the bone by the cook 
 before placing in the oven. This is the most 
 economical, as there is less waste and the cook 
 has the bones for his soups and sauces. But 
 where the whole leg is roasted, begin by cut- 
 ting slices from the thick or hip end across 
 grain, using the fork with your left hand as a 
 stay, giving each jjortion a slice from the 
 haunch and a small piece from the fore side 
 t.'f the leg. In this way the more desirable as 
 well as that which is le!!S so will be evenly 
 ser\ed and used. Another way is to take the 
 l)one out by first standing on end holding Avith 
 a clean cloth by the bone and cutting the thick 
 jiart oft', beginning at the thin end and run- 
 ning the knife close to and along the full length 
 of the bone. The haunch separated, then with 
 the point of the knife cut down on both sides 
 of the bone, beginning at the thin end. After 
 this draw the bone out with one hand and with 
 the knife separate the adhering meat from the 
 bone. This done, you have two pieces of meat 
 to cut fiom. By the latter method it is hard to 
 keep the meat from the fore part of the shank 
 from falling apart, which is more -wasteful than 
 the first method, that of carving from the bone. 
 
 LEG OF MUTTON AND LAMB— Are best 
 carved right from the bone. With a clean cloth 
 take a firm hold of the shank bone, then begin 
 carving at the hip end by cutting thin slices 
 diagonally towards the bone. The other way 
 is just like that described in the foregoing on 
 veal, by first removing the bone, which in this 
 instance I find preferable, as the haunch sepa- 
 rated can be cut in slices squarely across the 
 grain much nicer with assistance of the fork. 
 In serving lamb or mutton a little of the fat 
 should always go with the lean. 
 
 SADDLE OF MUTTON— The part includ- 
 ing both loins beginning at the lower rib and 
 extending full u]) to the hijjs, is best carved 
 lying with the back up. Cut witli a sharp 
 knife at full length along the center of the 
 backlione; then cut away one side by beginning 
 at the cut made at the back and sei)arate it 
 from the loiies to wiiich it still adheres. You 
 then have saddle in one solid piece, from which 
 nice slices can be carved. Take the other part 
 of the saddle the same way when needed. 
 
 SHOULDER OF MUTTON OR LAMB— 
 These joints are usually jjrepared by the 
 butcher by lenioving the shoulder blade and 
 rolling and t icing, then which, after being 
 roasted, requires no skill in carving. But I 
 believe the meat does not have as fine a flavor 
 where the Vione is removed before roasting as
 
 THE PRACTICAL HOTEL STEWARD 
 
 141 
 
 when it remains, and it is well worth the 
 carver's time to leave the bone for him to re- 
 iiiove. It is not such a difficult task after one 
 knows how, especially when the joint is thor- 
 ougldy well done. No effort should be made 
 to carve until the blade has been removed. 
 Separate the meat from the leg to where the 
 blade begins, then lay flat with the rib side 
 down. This places the ridge of the blade up, 
 which can be easily found by feeling with the 
 back of the knife. Beginning at the leg cut 
 the full length of the blade on both sides of 
 the ridge. After this is well loose pass the 
 knife, which should be a small one, without 
 mutilating, under loose meat and around the 
 end of the blade, where there is usually a gris- 
 tle, if the animal was ycung. Separating this 
 with your fork you can extricate the blade and 
 place the loose ends back in place. The brisket 
 or breast rib having been removed previously, 
 you are then ready to carve. As the ribs are 
 mostly called for by the guests, there will not 
 be enough of them if two ribs are given to 
 every order; I therefore believe it best to give 
 one rib and a slice of the leg when serving a 
 full order. Serve each order with one rib; if 
 the shoulder is small, two ribs. 
 
 The foregoing rules will apply also to the 
 LEG AND SADDLE OF VENISON. 
 
 IN CARVING A HAM the skin should first 
 be lemoved. Then trim off the fat, leaving 
 about three-fourths of an inch. Then split as 
 described in leg of nuitton. Carve the part 
 without the bone, beginning at the thick end, 
 cutting nearly square across grain in thin 
 slices. 
 
 ROAST PIG— When placed on the carved 
 stand whole, begin first by cutting off the head. 
 Divide this by separating the lower from the 
 upper jaw and split them. Cut off the shoul- 
 ders with the blade and then the hind quarters. 
 Divide the body in two lengthwise at the back, 
 lay halves with the skin side up and carve in 
 portions, cutting across grain parallel with the 
 ribs. Place a little of the stuffing on the dish 
 with the meat. If baked apples, serve on same 
 dish, but apple sauce should be served sepa- 
 rately. 
 
 THE TURKEY— Begin by removing the 
 legs. First find where the second joint is at- 
 tached to tiie back. Cut squarely down to the 
 joint, then pass the knife between the body 
 and leg to the end of the second joint. By 
 giving a slight outward pressure the leg will 
 fall off. Then separate the drum stick from 
 the second joint; then divide the latter in two, 
 three, or more parts, according to the size, cut- 
 
 ting lengthways, and separate the meat from 
 the drum stick. The half of the back with 
 the pope's nose is then removed. The bone on 
 either side of the backbone is very thin; cut 
 through parallel but not too close to the back- 
 bone on both sides. This will give you the two 
 side bones and pope 's nose of the turkey. You 
 now have the breast. I was taught to take a 
 strong fork, inserting it across the backbone, 
 which, if it is well set, will enable you to hold 
 firmly while slicing. This is a very good 
 method, but it has the effect to spoil the ap- 
 pearance of several pieces through which the 
 fork happens to pass. So I believe to remove 
 the entire back, by cutting through the thin 
 ribs connecting the breast and back, is the bet- 
 ter way, as you then have the solid breast, 
 which, after having removed the wings, slice 
 with a sharp knife, simply steadying with the 
 fork. In serving turkey give each guest part 
 white and part dark meat. First place the 
 stuffing, then the piece of dark meat, laying 
 the white meat over the whole. Gravy should 
 not be poured over the white meat, as it dis- 
 colors it. Cranberry sauce or jelly are best 
 served on a separate sauce dish. 
 
 The same rules which apply to turkey will 
 answer for the CAPON and also to LARGE 
 ROAST CHICKEN. 
 
 SMALL ROAST CHICKEN— First remove 
 the wings and the legs. Remove the stufling, 
 then lay on the side, the back from you and 
 split in two, beginning at the neck. Then cut 
 the breast in two lengthwise. Separate the 
 drumstick from the second joint. First place 
 some stuffing, then place a piece of the leg and 
 a piece of the breast for an order. Always try 
 to keep both colors of meat served as evenly 
 as possible. 
 
 THE GOOSE— I believe this the most diffi- 
 cult of fowls to carve, and unless young and 
 tender is very little pleasure to serve. In carv- 
 ing first begin by removing the legs, the same 
 as for turkey, then insert the fork across the 
 center of the breast. Hold it firmly and cut 
 thin slices from the breast, Iiolding the knife 
 flat against the breast. After cutting several 
 slices remove the wing. Proceed the same way 
 on the ojjposite side, then remove the wish 
 bone by cutting across down lo tlic shoulders. 
 This does not serve nicely as a wliole and is 
 best cut in two at the curve and served with a 
 slice or two of the breast. The second joint 
 sliould be separated from the leg and divided 
 ill two i)ortions, cutting parallel with the grain. 
 Many j)refer tjie drumstick served whole on 
 the bone, but, as a rule, the meat is removed
 
 142 THE PRACTICAL 
 
 from the bone. Place a little dressing on the 
 dish, then a piece of the leg or second joint and 
 one or two slices of the breast. Tart fruit 
 sauce, such as apple, gooseberry or pkun, are 
 best served on a separate small sauce dish. 
 
 TAME DUCK in carving, unless it is very 
 large and fat, you can hardly make more than 
 six full orders out of each bird. Proceed much 
 like carving a jjoose. First remove the legs, 
 but do not separate from the second joint, as 
 the two together will not make a full order, 
 then remove the wings, then thf wish lioue and 
 make two orders out of eacli side of the breast. 
 When the duck is large and fat three orders 
 may be made from each side. Serve the same 
 as goose. 
 
 MALLAKD DUCK — In an American plan 
 hotel a mallard duck should make about four 
 to five good orders, not including the legs, 
 which are not desirable, though often served. 
 The best way in carving is to remove the legs 
 first, then the wings, if they are not already 
 cut off by the cook. If it is intended to make 
 but four orders: cut along one side of the ridge 
 bone the full length of the breast; then, with 
 your knife, free the meat clear down the side 
 to the wing or shoulder bone and separate from 
 around the wish bone. This gives you the 
 whole side, which can sometimes be cut iu three 
 portions, but more often only two, owing to 
 the condition of the duck and the size or por- 
 tions it is desired to serve. Proceed the same 
 Avay with both sides and serve with a small 
 spoonful of jelly on the side. CAXVASBACK 
 and RED HEAD DUCK are served about the 
 same way. 
 
 TEAL DUCK— A nice i)lumii teal duck will 
 make two portions. Cut tlnough the center 
 lengtluvays, tluis dividing it into equal parts. 
 Place on dish with tlie cut or hollow side down. 
 Serve with a little jelly placed on the side. 
 
 The foregoing are the most important roasts 
 ■which come to the carving stand. Such dishes 
 as BOILED TONGUE, CORNED BEEF, 
 FILLETS OF BEEF, etc., require very little 
 instruction, as one's natural intelligence will 
 prove a sufficient guide. 
 What Dishes to Use in Serving 
 
 SHELL OYSTERS OR CLAMS to appear 
 most attractive should be served on deep plates, 
 the hollow of which should be filled with cracked 
 
 HOTEL STEWARD 
 
 ice, accompanied by a quarter of lemon. 
 
 BOUILLON when clear siiould be served in 
 cups, but if it contain vegetables or garnishes 
 of any kind regular soup plates should be used. 
 
 HORS D'OEUVRES should be served ou 
 five-inch plates, usually with a leaf of lettuce, 
 parsley or some other little garnish suiting the 
 occasion. 
 
 FISH sliould always be served ou a six-inch 
 j)hite, whether breakfast, dinner or supper, as 
 it does away with the bringing of an extra 
 change of plates. No other food can well be 
 eaten from the same plate on which fish has 
 been. A small portion of potatoes nicely placed 
 on one side, with a leaf of lettuce or a small 
 sprig of parsley and a small slice of lemon. 
 An order of fish served in this manner will Ije 
 found very attractive and appetizing. 
 
 ROAST BEEF appears best when served on 
 what is known as an eight-inch dish. There 
 shoidd be but little gravy unless otherwise or- 
 dered. 
 
 VEAL, LAMB, MUTTON, TURKEY and 
 all other i oasts and boileds should be served 
 on a seven-inch, dish, cr a size smaller than 
 that for roast beef. 
 
 SINGLE STEAKS, A PAIR OF CHOPS, 
 HAM, FRIED EGGS on seven-inch dishes. 
 
 MOST ENTREES appear best served on 
 six-inch dishes. All VEGETABLES unless 
 served as entrees or entremets, should be served 
 in what are known as bakers, or deep oval 
 dishes. 
 
 All SALADS make the neatest appearance 
 when served on five-inch plates on a leaf of 
 lettuce. 
 Garnishing 
 
 A little parsley or water cress, when it is 
 ]H)ssible to get them, using in their absence a 
 leaf of lettuce, and, in addition, sometimes a 
 slice of lemon adds wonderfully to the appear- 
 ance of many dishes, and often has the effect 
 of creating an appetite in those cases where we 
 find it necessary to cater to a delicate stomach, 
 and always enlists a favorable comment. The 
 idea tiiiit some may have that it is wasteful or 
 extravagant is, to my mind, erroneous, because 
 the amount of patronage gained for the house 
 through their attractive table service will doubly 
 repay them for any money sj^ent in that direc- 
 tion.
 
 THE PEACTICAL HOTEL STEWAKD 
 
 143 
 
 PARTY CATERING. 
 
 In s-oiiie placea, the providers or purveyors to 
 sociery "s entertainment have attained for them- 
 selves enviable positions, which their gradually 
 acquired knowledge — how to please and be 
 original, what is new and elegant in decora- 
 tions, what and how to serve at a party, a wed- 
 ding or a birthday, a ball or a reception of any 
 Mnd or style have attained for them. 
 
 The caterer, keej^ing himself constantly in- 
 formed of the doings in society principally 
 through the means of papers and jjeriodicals 
 devoted to those interests, is prepared to meet 
 the demands made of him, and not seldom his 
 ideas are first taken into consideration when 
 some social affair is contemplated. In order 
 for a man to acquire such a stand the aspirant 
 should be possessed of refined tastes and man- 
 ners, an affable disposition, and he must be a 
 firm manager, and as his business, of course, 
 brings him principally in contact with ladies 
 he should also be an urbane gentleman. 
 
 For his own success he nuist be a good cal- 
 culator. To get started in this business (un- 
 less one has some friendly acquaintances in 
 society, or can buy an already established con- 
 cern) requires tenacity and a large sum of 
 money, even where there is no such business in 
 town. Tlie most successful that we meet with 
 is usually the man who started out in a small 
 way, probably with a small restaurant and 
 bakery, where he was occasionally called on to 
 prepare some special dishes by ladies prominent 
 in their circle, the nicety of which created such 
 favorable impression that it caused others to 
 give him their orders for similar articles, and 
 the prestige he so gained was taken advan- 
 tage of. 
 
 The first important bit of catering which 
 
 brought ^Ir. A successfully to the notice 
 
 of the fashionables was, let us say, as follows: 
 Mrs. B 's daughter was about to be mar- 
 ried. Now Mrs. B was a veiy prominent 
 
 leader of the ultra fasliionaljle set, so to speak. 
 While living in a large and elegant mansion 
 on the boulevard, luxuriously furnished, yet 
 she was not prepared to entertain some four 
 or five hundred guests without some assistance. 
 
 She mentioned the matter to Mr. A (who 
 
 usually supjilied her with salads, ice creams 
 and sometimes roasts, etc., on holiday occa- 
 sions). He seemed so well informed that it 
 was decided he should take charge of the 
 decorations and the conducting of the supper. 
 
 Before leaving, however, Mrs. B discussed 
 
 a recently given reception by Mrs. J , 
 
 where ;\lr. Smith happened to be the caterer 
 in charge, telling him what features of that 
 affair she thought very nice and unique, and of 
 others she disliked. She also informed him 
 where she had seen a certain nice piece of 
 sLatuary and a pair of antique vases, and some 
 other articles of decoration which she thought 
 would look very beautiful, and would harmon- 
 ize well with what she had for the occasion, 
 and, if possible, for him to secure the loan of 
 them, or others like them, for the evening. 
 
 Mr. A undertook to furnish the desired 
 
 articles, which, as a man of good qualities, and 
 being well known, he had no trouble in renting^ 
 at a low price, he assuming the risk of break- 
 age or loss. The next morning Mr. A in 
 
 company with a florist, went to the residence 
 of the lady to inspect the interior arrange- 
 ments and the lay of the drawing rooms, din- 
 ing rooiu, kitchen, etc., which was a necessity, 
 in order to know all that was necessary to 
 skillfully manage the affair without any possi- 
 ble mishap; also what style of decorations 
 would be most appropriate, and what precau- 
 tions were necessary to protect the guests from 
 a possible inclemency of the weather. When 
 there he found that the house extended back 
 from the street a certain distance, with an 
 entrance from the alley, which made it con- 
 venient for unloading all supi:)lies in the rear. 
 In front it required the building of a tem- 
 porary canopy from the curb to the entrance, 
 and also extending a short distance parallel 
 with the sidewalk, enabling several carriages 
 to land at the same time. A strip of carpet 
 for the protection of the ladies' dresses and 
 slippers from being soiled, in passing to and 
 from the carriages was necessary from the 
 landing to the guests' entrance; it was also 
 necessary to have some light. He contracted 
 with a tent manufacturer for making and 
 placing the canopy (who also supplied tiie can- 
 vas for covering the carpets in tlio rooms where 
 necessary); also with an elei-t ricinn lo place a 
 row of incandescent lights under the canopy, 
 and change and place what ligiits were needed 
 in the different parts of the house. 
 
 After ha\ing decided on whore the l}ri<ial 
 couple siiould stand to receive, and what lioral 
 decorations were necessary for all purposes, 
 
 the florist submitted his estimate to Mr. A , 
 
 who also then ascertained what tables, chairs, 
 table linens, etc., were needed, and what the 
 supper should consist of. It was found that 
 he required help about as follows: One man 
 iit the carriages; one man at the door; one man
 
 144 
 
 THE TKACTICAL HOTKL STEWARD 
 
 at the gentlemen's coat room (the hostess de- 
 cided to have several of her maids take charge 
 of the ladies' dressing room); one headwaiter 
 and his crew of assistants; four dishwashers 
 and cleaners. As most everything \vas cooked 
 
 at Mr. A 's restaurant he needed only a 
 
 small kitchen crew for serving. He also en- 
 gaged a private detective, who appeared in full 
 dress as if a guest, whose duty it was to no- 
 tice any unbidden visitors that often appear 
 in large crowds. The policeman who was on 
 that beat was asked to remain around and see 
 that no crowds collected to annoy the guests 
 in passing in and out. 
 
 On the day of the wedding Mr. A was 
 
 given entire charge of the house. All arrange- 
 ments and decorations Avere left to hi3 own 
 judgment. In the dining room the tables were 
 arranged in place, suiting the size and shape 
 of the room. On the side of the dining room, 
 opposite the entrance, was the bride 's table, 
 about ten feet long, on which was placed the 
 bride's cake. The center of the side facing 
 the dining room entrance were placed two seats 
 for the bride and groom. Next to the bride, 
 the groom's father; next to the groom, the 
 bride 's mother. The clergyman sat next to the 
 bride's mother, and his wife next to the 
 groom's father. The groom's mother next to 
 the clergyman, and the bride 's father next to 
 the clergyman 's wife. The balance of the 
 tables were small, seating but four guests. In 
 the hall was placed a table upon which were 
 some pajier boxes containing pieces of wedding 
 cake neatly tied up with tiny ribbons, which 
 were to be handed to the guests by a young 
 lady as they passed out. 
 
 In the pantry the headwaiter with his as- 
 sistants, receiving and unpacking all the crock- 
 ery, silverware, cut glass, linens, the coffee and 
 hot water urns, punch bowl, etc., counting and 
 cleanino them, setting the hot water and coffee 
 urns and placing under them gas burners. The 
 riilver urns and punch bowl \vere placed on the 
 sideboard in the dining room. They then set 
 the tables, using very little and simple decora- 
 tions. 
 
 In the kitclien the cooks have charge of pre- 
 paring such dishes as could not be done at the 
 .restaurant, also heating such dishes as were 
 necessary. The menu consisted of 
 Bouillon in cups 
 Bread sticks and sandwiches 
 Chicken patties 
 Lamb cutlets with peas 
 Fresh lobster mayonnaise 
 Russian salad 
 
 Ice cream Cake Violet charlotte 
 
 Cheese and crackers Coffee 
 
 'lilt' bouillon w;is ser\od in heated cups, and 
 bread sticks were placed on folded napkins ia 
 front of the guest. One chicken pattie and 
 one lamb cutlet were placed on the same i)late 
 and i)assed to each guest. Then punch was 
 served. The other articles excepting coffee and 
 ice cream were already on the table, where 
 each guest was helped to what he wished by 
 an attending waiter. The coffee passed to the 
 guest in a cup and spoon was served (without 
 saucers) Mith some wliipped cream ready to 
 drink. 
 
 After the guests had left, the headwaiter and 
 assistants began to clear up, cleaning all the 
 dishes, glass and silverware, counting and re- 
 packing urns in chamois bags, making a 
 memoranda of everything that was damaged 
 or missing. The other help removed the canopy,, 
 and in short, the entire house was placed in its- 
 normal condition before Mr. A 's help left 
 
 it. In the days following, Mr. A received 
 
 many compliments from those who had been 
 there. The supper was served to perfection, 
 nothing liad been lost, and very little broken, 
 and by his skillful management had relieved 
 the hostess of a great deal of annoyance. 
 
 On another occasion, shortly afterwards, 
 Mr. A served a buffet breakfast at a wed- 
 ding where everything was placed on the tables, 
 (similar to a buffet luncheon). These and 
 several subsequent undertakings which, like the 
 first, above described, all managed successfully, 
 brought him prominently before the public as a 
 skilled caterer of good taste. His reputation 
 was established. Xo society affair was strictly 
 up to date unless he was in charge of the 
 service. He now has an elegant office and 
 sample room located in tlie fashionable district 
 of the city, in connection with an elegant cafe 
 and restaurant located on the ground floor. 
 He has a full line of samples of everything- 
 pertaining to the business, and carries a stock 
 of i)orcelain, silver and cut glass tableware of 
 tlie latest designs, from which his patrons may 
 clioose when engaging him, and for which he 
 charges accordingly. In the working depart- 
 ment he is fully equipped to meet all demands. 
 He can send out and have several parties served 
 at tlie same time. His furniture, such as 
 chairs and tables, are made to fold, so they 
 will take but very little room in transportation. 
 His coffee and water urns, of which he has a 
 number of different sizes, are all jirovided with 
 alcohol and gas burners. His packing cans, 
 in \\liich creams, ices, etc., arc jiacked for 
 transport are all enameled, that nothing so 
 packed can contract a foreign taste.
 
 THE PRACTICAL 
 
 Mr. A has a most admirable system of 
 
 counting and elieckiug- everything before leav- 
 ing his place; again on arrival at the house 
 ■where the serving is done; and then again on 
 being returned. He always knows when and 
 where anything is lost or broken and on whom 
 to place the responsibility for loss or breakage. 
 
 He has quite a library of books on every- 
 thing pertaining to the culinary art, and of 
 11.' e catering business. He keeps informed on 
 all the latest events of society. The most 
 difficult j)art of his business, he finds, is in de- 
 vising new ideas with which to meet the general 
 approval in his patrons' efforts to outdo one 
 another in entertaining their friends. 
 
 The foregoing is an illustration of conduct- 
 ing the catering business on a large scale, sujIi 
 as few can afford, and only in large cities. It 
 is usually conducted in a more moderate way. 
 In most alt communities you v, ill find both 
 men and women, usually good cooks, who make 
 a living by going to i^rivate houses to do the 
 cooking and preparing for parties. 
 
 A Great Catering Feat 
 
 The following account of a catering feat, in 
 ■which a Chicago establishment distinguished 
 itself in Canada soil, is reproduced from the 
 National Hotel Beporter: 
 
 The scene of the service is a beautiful spot. 
 It lies between the ornate offices of the Messrs. 
 Walker and the river, and is laid out in the 
 sliape of a lawn three hundred by one hundred 
 f>nd fifty feet, divided by a gravel walk from 
 liver to offices, and flanked on three sides by 
 a box hedge, and on the office side by a mam- 
 moth fountain and bed of tropical plants. 
 
 Two tents were used on this occasion ; one 
 sixty feet in diameter, the other forty feet in 
 diameter, to suit the proportions of the lawn 
 on either side of walk. Surmounting one lent 
 Avas the American flag, while the Union Jack 
 floated proudly from the pinnacle of the otiier. 
 The tables in either tent surrounded the cen- 
 ter pole, and here the chefs and waitcis had 
 produced the marvelous efl"ei't which so cap- 
 tivated the guests on their arrival. The i>lan 
 of decoration was somewhat similar in either 
 tent, enough difference of arrangement being 
 nuide to avoid absolute sameness. Sniilax and 
 asparagus ferns encircled the center pole, and 
 tall vases of American Beauty loscs were 
 jilaced around its liase. Wide red, white and 
 blue ribbons in alternate colors were strctciicd 
 from the edge of the table, and carried half 
 way up the center pole, where they were fas- 
 tened in festoons. Candelalira with xaricol- 
 ored shades were placed upon the table, and 
 
 HOTEL STEWARD 
 
 145 
 
 the blending of color with that of the ribbons 
 was harmonious and beautiful. 
 
 The ornamental j)ieces consisted of Cornu- 
 copias, five feet from mouth to tip, and a foot 
 in diameter at the mouth, made of white and 
 gold pa.steboard, and tied with wide ribbons 
 of red, white and blue alternately; these were 
 laid against the center pole, and extended out 
 upon the table to within a foot or two of the 
 edge. They were filled with fruits and added 
 greatly to the appearance. 
 
 Large baskets and jiunch bowls made of 
 nougat were also filled with fruits. On op- 
 posite sides of the table were enormous plat- 
 ters, each containing a salmon, weighing 
 twenty-five pounds, en mayonnaise. One of the 
 most beautiful pieces was a crown (the emblem 
 of Messrs. Hiram Walker & Sons, Limited) 
 made of beef tongues, en jellie, and sur- 
 mounted with an anchor of stearine, tied \?ith 
 narrow red, Avhite and blue ribbon, and suj)- 
 porting, the American and British flags in silk, 
 one on either side. 
 
 Other pieces wece lobster en aspic, jellies 
 filled with small fruits, boned chicken and 
 game in aspic, beef a la mode, ornamented 
 hams, salads, etc. Besides an elaborate menu 
 of bouillon, salads, cold meats, fruits, sand- 
 wiches, ices, lemonade, coffee, punches, etc., 
 Munnn 's extra dry was served with lavish hand. 
 Added to this a special brand of cigars was 
 served, made exclusively for the Messrs. 
 Walker by Bock & Co., Havana, and encircled 
 by a band bearing the Walkers' nam^. 
 
 The guests were lavish in their praises of the 
 unbounded hospitality of the Messrs. Walker, 
 and of the very excellent service rendered by 
 Kinsley's, and this affair must rank as a truly 
 remarkable one, when it is stated that it took 
 two carloads of paraphernalia and material, 
 and forty-fi\e cooks and waiters to serve it, all 
 of which Messrs. Kinsley & Baumann took with 
 them from Chicago, entering each item in their 
 lengthy iin'oice through the Canadian customs, 
 and again through the American customs re- 
 turning. Some little dilliculty was experienced 
 in j)assing the customs at Detroit on the re- 
 turn tri[), the collector insisting upon the pay- 
 ment of duty on all foreign made articles in 
 the outfit, although they had been used for 
 some time by llu> catcrius, and duty had been 
 jinid on tlicm when im|iorted. But upon ap- 
 plication to tlie Hon. Lyman J. Gage, Secre- 
 tary of tlie Tieasury, this dilliculty was re- 
 moved. 
 
 The English as Commercial Caterers 
 
 As conunercial caterers, the English have at-
 
 146 
 
 Till-: PHACTICAL HOTEL STEWARD 
 
 tained within certain limits to the liigiiest ex- 
 cellence. This, says tlie National Hotel Ee- 
 porter, is an outcome of the incessant eager- 
 ness of the Briton to engage in some sort of 
 outdoor function in which eating occupies a 
 conspicuous place. Whether for boating par- 
 ties on the Thames, tlie races, or games of any 
 kind, the inevitable hamper of provisions is an 
 essential part of the equipment. Facility and 
 certainty of transportation make London the 
 center of alimentary supjily for such occasions. 
 Years of experience and practice have tauglu 
 English caterers a system, which for compact- 
 ness and completeness has attained absolute 
 perfection. One London establishment provides 
 a luncheon hamper, from wliich are evolved a 
 table, the comestibles and table furnishings to 
 be placed upon it. This package may be 
 opened, and in less than five minutes the table 
 is set up, dressed with linen and a service of 
 silver, china and cutlery. The eatables, which 
 are included in the hamper, consist of boeuf 
 braise, of which six tons are sold weekly by 
 one caterer; mayonnaise of salmon, ehaud- 
 froid de foie-gras, aspic of ortolans, perdreaux 
 a la gelee, etc., according to the price paid, 
 which does not exceed $1 a head, all of the 
 accessories included. This package is delivered 
 free of charge within a reasonable distance of 
 London. Another firm of caterers likewise 
 provide hampers for boating and picnic par- 
 ties, but they do not include a table as an 
 adjunct. Their hampers contain linen, china 
 and plate, pigeon pies, ox tongue, pressed beef, 
 salads, bread and butter and cheese, all of 
 which are furnished at a cost of 80 cents a 
 head. This firm not only feeds its patrons, but 
 also owns steam lanuches and house boats for 
 use on the Thames, which may be engaged at a 
 moment's notice, equipped for occupancy for 
 any length of time. The firm 's agents call 
 every day for orders, and all that the lessees 
 need consider is the enjoyment of the moment ; 
 every complication of housekeeping being 
 eliminated by the payment of a fixed sum. 
 
 Ready for Gridiron Dinner 
 From The Hotel Monthly 
 
 An interesting feature of our Washington 
 visit was a tour of the New Willard with As- 
 sistatnt Manager II. E. Bates. We were there 
 just in time to see the big tenth floor ball room 
 decorated and set up for the Gridiron Club 
 banquet, at which President Wilson was to get 
 his first jolly roast. The tables were set for 
 250; the floral decoration profuse; the room 
 staged for the versatile stunts of journalistic 
 genius, and the makeup room, adjoining, with 
 all the paraphernalia ready for the clever 
 "take-offs." 
 
 A clever feature of this banquet, to insure 
 good service, was observed in the service hall. 
 Here was printed in large type, occupying a 
 space two by four yards, the menu, together 
 with special instructions for the service of each 
 course, so that there was no excuse for any mis- 
 take or irregularity of any kind in delivering 
 service as it should be. (See description of this 
 service on pages 146 and 147.) 
 
 SCHEDULE OF SERVICE 
 for Gridiron Dinner 
 
 In a letter from Washington, mention is made of 
 the famous Gridiron Dinner served in the New 
 Willard Hotel, where the most brilliant wits of 
 America toast and roast to their hearts' content. 
 
 In the letter reference is made to the precau- 
 tions taken by the hotel to insure good service; in 
 particular, the " bulletin of instructions" for the 
 waiters, which is printed in such large letters that 
 it can easily be read from a distance. 
 
 We asked for a copy of this bulletin, and Man- 
 ager Hight has very kindly given permission for it 
 to be printed in The Hotel Monthly, together 
 with the following explanation why such a sched- 
 ule is carried out: 
 
 "Owing to the peculiar nature of the Gridiron 
 dinners, where service must be prompt and exactly 
 on the minute, it has been found, after many years 
 of study, that instructions should be given to the 
 waiters before each dinner; and, in order to carry 
 out this idea, the management inaugurated the 
 system of the printed schedule on oil cloth, which 
 you saw at the time you where here." 
 
 NOTICE 
 
 WAITERS & HELPERS 
 
 Must line up in numerical 
 
 order each time before 
 
 entering room. 
 
 WAITERS & HELPERS 
 
 Must all leave room 
 between courses. 
 
 NOTICE TO WAITERS 
 
 In every case when there is a 
 change of plates ; 
 
 THE HELPER will carry the tray 
 with 10 clean plates on it. 
 
 THE WAITER will take the plates 
 from the tray, one at a time, and 
 put them on the table, removing at 
 the same time the plate that has 
 been used, and putting it back on 
 tray. After the 10 plates of the sta- 
 tion have been changed, the HELPER 
 will carry the tray to pantry. 
 
 The trav must never be placed 
 on the floor, hut must be held by the 
 helper in his hands, all through the 
 operation.
 
 THE PKACTICAL HOTEL STEWARD 
 
 147 
 
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 148 
 
 Till-: I'HACTICAL 
 
 A FIVE DAYS' TRIP TO NEW ORLEANS 
 ON THE MISSISSIPPI RIVER 
 
 When, in the fall of 190i), President Taft 
 acfepted the invitation of the Deep Waterway 
 Association to attend their annual convention, 
 to take place at New Orleans, and participate 
 in a trip down tlio river for the purpose of 
 ascertaining the condition of the Mississippi 
 Kiver as a navigable stream, the Deep Water- 
 Avay Association, and the Business Men's 
 League of St. Louis joined hands in equipping 
 two boats. One of the boats was ecjuipped by 
 the league, to carry the governors from various 
 states who had accepted an invitation to be- 
 come guests on this occasion. The Deep 
 Waterway Association equipped tl'.e second 
 boat, on which they were to accommodate a 
 number of U. S. senators and congressmen who 
 had similarly accei)ted to become guests on 
 that occasion. 
 
 Xow, as there were no regular steamboats in 
 service that could be chartered for this pur- 
 pose, it was necessary to arrange with a com- 
 pany plying to the northern end of the stream, 
 and owing tu the lateness of the season these 
 boats had been placed in winter quarters, but 
 arrangements were soon made and they were 
 chartered. 
 
 We were then called on by the Business 
 Men's League, and the president of the Deep 
 Waterway Association to take charge and 
 equip these two boats and see that their guests 
 were not only fed, but, also, to see that they 
 were supplied with all the comforts of a guest 
 in a first class hotel. 
 
 It required a complete outfit. The only items 
 of use for the occasion on the boats were the 
 ranges, broilers, bake shop outfit, a few pots 
 and pans and the ice boxes. The linens were 
 not of the necessary quality or quantity. The 
 dishes, glassware and silver were not as de- 
 sired, also the bedding was short. For the 
 regular steamboat steward there would have 
 been notiiing difficult to equip a boat for the 
 regular season passenger business, but for a 
 hotel man to undertake this at a time when 
 he is otherwise a busy man, requires consider- 
 able work over time, for all eiiiergeiicles must 
 be prepared for. 
 
 As it was several days before the steamer 
 Avould be delivered to us, 1 began first by nmk- 
 ing the bills of fare, beginning with the boat 
 on which the governors were to be entertained. 
 There were to be, all told, about 8.5 men, in 
 addition to the executive, a committee on en- 
 tertainment from the Leftgue, and the press. 
 There were to be two banquets, five breakfasts, 
 fi'-e lunclips and thi-ee regular dinners. 
 
 HOTEL STEWAHl) 
 
 The first banquet \>as on the fiist night out, 
 to the President, who was on another boat 
 with other invited guests. There were seated 
 about 12;'). The second banquet was to the 
 senators and congressmen on the second boat 
 under our cliariic. The other meals Avero 
 regulai'. 
 
 After these menus were finisiied I duplicated 
 the same for the second boat, which, in addi- 
 tion to the senators and congressmen aboard, 
 included members of the Deep Waterway Asso- 
 ciation, in all about 250. The meals were all 
 regular with exception of one banquet on the 
 night of the 28th of December to the President 
 and his party. After having finished the bills 
 of fare we had to estimate the food supplies 
 necessary for each meal. In this had to be 
 included the feeding of the help and the regu- 
 lar boat crews from officers to deckhands; 
 but this could not he done until the boats ar- 
 rived and were placed at our disposal. When 
 they finally arrived, three days before sailing 
 time, we found, first, that the boat crews, in 
 accordance with the laws of navigation, were 
 for each of the tw^o boats. 
 
 1 master. 
 
 1 first (ifficor. 
 
 1 second officer. 
 
 2 pilots. 
 
 1 boat steward (ir jirdpirt.v n^au. 
 
 2 cHKincers. 
 2 oilers. 
 
 1 cai-penter. 
 
 1! captains of tlie watcli. 
 
 1 watchman. 
 
 S firemen ami clerkli.inds. 
 
 1 officers" waiter. 
 
 2 deckhands. 
 
 Crew necessary for tlii' <aliiii and kitchen on 
 I lie first boat : 
 
 1 beadwaiter .t;7.00 iier day 
 
 7 waiters ,".00 " 
 
 .'i busses 2.00 ■• 
 
 2 porters l..-.(l " 
 
 1 chef 7.00 •' 
 
 1 second cook .".oo " " 
 
 1 third cook ."i.oo '• 
 
 1 pastry cook ."p. 00 
 
 1 belper 
 
 1 colTce man 2.00 '• 
 
 1 fireman 2.00 " 
 
 .T pantrymen ' 2.00 '■ " 
 
 1 barman 7.01) 
 
 1 second barir.an 4.00 
 
 2 porters 2.tiO " 
 
 1 head (al)in steward 2.00 
 
 4 cabin boys 1.2."i 
 
 2 bell boys 1.2.-> " 
 
 1 barlier 
 
 1 v.-il.'t 
 
 2 laundry women (colored) ]..">() 
 
 7 m',:sicians 
 
 1 clerk 
 
 The crew on the second lioat \\ere the same, 
 with (>xception of fi\e extia waiters and three
 
 THE PKACTICAL HOTEL STEWARD 
 
 149 
 
 "buss boys and two extra dish washers. 
 
 This is not a crew to make money with in a 
 restaurant or cafe, as far as the wage scale is 
 ■concerned, but simply a case of getting the 
 Tcry best men for first class s-ervice at a time 
 •of the year when all good help is busy. Most 
 ■of the men obtained furloughs for the occasion 
 from other houses, and as this was an enter- 
 tainment from beginning to end no expense 
 ■could be spared to give the best possible serv- 
 ice, which is not possible with a class of lielp 
 "that is always looking for a job. 
 
 Here are 71 employes which must be taken 
 <;are of in addition to the guests, and in mak- 
 ing up the supply list due allowance had to be 
 made for the class of food usually fed to 
 steamboat hands. 
 
 After the menus were completed the work 
 ■of making up the supply list and engaging the 
 help was next in order. The task of making 
 up the supply list is no doubt very much like 
 a dining car superintendent does it. I tabu- 
 lated the items as they appeared on the bills 
 of fare, M-hich gave me the opportunity to esti- 
 mate how many steaks, portions of chops, eggs, 
 etc., would be served. The menus were very 
 brief, which assured good cooking and first 
 class service. The ice cream was taken and 
 re-iced daity, and so kept for the needs of the 
 trip. In order to have fresh milk and cream 
 I had ordered these to be delivered at several 
 of the landing places; also fresh bread at 
 Memphis and Vieksburg. At the latter landing 
 I had arranged for a delivery of fresh gulf 
 fish and oysters for Friday. The menus were 
 so arranged that as we came farther South 
 Southern dishes were offered, and for the last 
 morning I arranged that the coflfee-man make 
 Creole coffee. The waiters carried a tray with 
 a cup of black Creole coffee to the state room 
 of each guest, knocking on the door, and 
 offered a cup. Many of the guests were up 
 rather late the night before and felt more 
 like sleeping, incidentally telling the waiter 
 something which he did not consider drawing 
 room language. After we landed at New Or- 
 leans tlie trip on botli boats under our charge 
 was voted the most delightful tiiey had ever 
 taken. 
 
 The following are the iiicuus wiiich were 
 served at each meal during the trip: 
 
 TIIK BANQUET TO I'UESIDKXT TAFT. 
 
 Iluitrps mignonette 
 
 Creme de volaille, eluintUly 
 
 Olives Celery Ainandes Salee IJadis 
 
 Riz-de-veau brais('> Toulouse en eroiistadc 
 
 Supreme de pintade, bifrarade 
 
 Choux fleur Petits pois 
 
 Pommes rissolee 
 
 Laitue et pamplemousse 
 
 Bombe nesselrode 
 
 Friaudiscs 
 
 Cafe 
 
 VINO DE I'ASTO 
 
 FOIiSTKK JESIITEX GAUTEX 1.S07 
 
 PoMMEKV HIUT 
 
 APOI. LIN AIMS 
 
 CIGARS 
 
 THE BAXgiET TO THE GOVERNORS AND 
 
 coN<;uEss>n:x. 
 
 Blue Points 
 
 Pin inomy piel^lrs Salted almonds 
 
 Celery Olives Radishes 
 
 Potage St. Germain 
 
 Filet of red snapper. Creole 
 
 Cucumbers I'otatoes, Mark Twain 
 
 Braised sweetbreads, forestiere 
 
 .Tune peas Sweet potatoes 
 
 Spring turlvey, eranberry sauce 
 
 okra and tomatoes Mashed i)otatoes 
 
 Endives, roquefort dressing 
 
 Ice Cream Assorted cakes 
 
 Camembert 
 
 Coffee 
 
 5IAUTIXI CI I CK TAIL 
 lU'DESHEIMEi; 
 CHAMPAGNE : 
 
 KRl'G BRUT I'RIVATE, CUVEE 
 CIGARS 
 
 BREAKFAST— OCTOBER 2G, 1900 
 
 Grape fruit 
 
 Cereal 
 
 Omelet aux fines hcrbcs 
 
 Lamb chops 
 
 Cape Girardeau farm sausage 
 
 Fried potatoes 
 
 Missouri corn cakes with molasses 
 
 Hot bread 
 
 Coffee 
 
 WHITE ROCK 
 
 CATERING UNDER THE MANAGEMENT OF MR. LYMAN 
 
 T. HAY, OF THE PLANTERS AND JEFFERSON 
 
 HOTELS. MR. .T. D. TELLMAN, 
 
 .SUPERINTENDEN T. 
 
 BREAI-CFAST—ocToHKK 27. 1000 
 
 Fruit 
 
 Cereal 
 
 Sirloin steak 
 
 Ham and eggs 
 
 Southern hash with green peppers 
 
 Hot bread 
 
 Griddle cakes 
 
 Coffee 
 
 W II TIE UnCK 
 
 P.UEAKKAST -ocTcpiiKi! I'^S. 1000 
 
 Fruit 
 
 Cereal 
 
 Omelet Creole 
 
 Tennessee farm sausage 
 
 I.amb chops 
 
 Potatoes 
 
 Egg bread 
 
 Hot bread 
 
 Coffee 
 
 WHITE ROCK
 
 150 
 
 BRKAK FA ST— OCTOBER 29, 1909 
 
 Sliced oranges 
 
 Cereal 
 
 Fried or stewed oysters 
 
 Spanish niael<erol 
 
 Fried potatoes 
 
 Rolls 
 
 Corn cakes 
 
 Creole coffee 
 
 WHITE UOCK 
 
 THE PRACTICAL HOTEL STEWARD 
 
 DINNER— OCTOBKU 2G, 1900 
 Beef broth with barley 
 
 BRKAKFAST— OCTOBER 30, 1909 
 
 Orape fruit 
 
 Cereals 
 
 Bacon and eggs 
 
 Jambalaya Creole 
 
 Corn cakes 
 
 Rolls 
 Creole coffee 
 
 WHITE UOCK 
 
 LFXCIIEOX — OCTOBER 2G, 1909 
 
 Caviar on toast 
 
 Mississii)pi river soft shell turtle soup 
 
 Relishes 
 
 Mutton chops, pickled walnuts 
 
 I'otatoos 
 
 Apple pie 
 
 Ice cream 
 
 Coffee 
 
 WHITE ROCK 
 
 LT'XCIIKOX — OCTOBER 27, 1909 
 
 Bouillon 
 
 Relishes 
 
 Minced tenderloin, bordelaise 
 
 Fried chicken. Southern style 
 
 Corn pones 
 
 June peas 
 
 Bread pudding 
 
 Pie 
 
 Coffee 
 
 WHITE ROCK 
 
 LT'NCIIEON- OCTOBER 28, 1909 
 
 Scotch broth 
 
 Relishes 
 
 Turk<'y hash. Southern style 
 
 Sniall tenderloin. bernais(> 
 
 Sti'inglcss beans, Xormande 
 
 Indian pudding 
 
 Tie 
 
 Coffee 
 
 WHITE ROCK 
 
 U'XCIIEOX — OCTOBER 29, 1909 
 
 Ilors d'oeuvres 
 
 Red snapi)er, New Orleans 
 
 Fork cluips, soubise 
 
 Browned potatoes 
 
 Su(<(>tash, Southern stylo 
 
 Pastry 
 
 Coffee 
 
 WHITE ROCK 
 
 (All 
 
 LTXCIIEOX- OCTOBER no, 1909 
 
 ady to land at Xew Orleans five hours 
 
 overdue. Served) : 
 
 Sandwiches assorted 
 
 Cold meats 
 
 A salad 
 
 BoW'l of punch 
 
 Coffee 
 
 Relishes 
 
 Roast beef an jus 
 
 Broiled chicken 
 
 Candied yams .Tune peas 
 
 Salade de saison 
 
 Ice Cream Cakes 
 
 Cheese 
 
 Coffee 
 
 WHITE ROCK 
 
 DIXXER— OCTOBER 27, 1909 
 
 Army bean soup 
 
 Relishes 
 
 Sweetbread braise, princess 
 
 Young turkey 
 
 Cranberry sauce Potatoes 
 
 Lima beans 
 
 Tomato salsKl 
 
 Ice cream 
 
 Cake Cheese 
 
 Coffee 
 
 WHITE ROCK 
 
 ArOI.LlSARIS 
 
 DINNER — OCTOBER 28, 1909 
 
 Puree Jackson 
 
 Celery Radishes I'ickles 
 
 Braised lamb, currant jelly 
 
 Browned potatoes 
 
 Roast chicken, bread sauce 
 
 Turquoise salad 
 
 Ice Cream Cake 
 
 Coffee 
 
 WHITE ROCK 
 
 The following is the list of supplies taken 
 on the first boat for 85 guests and for about 
 71 employes who drew pay (also there were 
 several men not counted, as they gave their 
 service for the trip), making a total of about 
 160 to be fed for five days going down the 
 river, and about 50 in nil returning with the 
 boat, which took seven days to St. Louis. 
 
 80 qt. ice cream 
 
 4 gal. olives 
 10 doz. celery 
 
 5 lbs. salted almonds 
 5 doz. radishes 
 
 1 doz. cauliflower 
 
 3 c/s June peas, 6 doz. 
 180 bu. potatoes 
 
 G bu. lettuce (heads) 
 
 4 bx. grape fruit (.54) 
 
 2 bu. sweet potatoes 
 
 2 doz. young onions 
 
 5 lb. Swiss cheese 
 
 .■"> lb. American cheese 
 
 5 bu. navy beans 
 
 3 doz. gal. tomatoes 
 
 3 c/s lima beans 
 
 4 gal. cranberry sauce 
 800 blue points 
 
 1 doz. fowls 
 
 6 doz. pair sweetbreads 
 43 guinea fowls 
 
 G beef shanks 
 120 broiling chickens 
 80 lb. turkey 
 SO lb. lamb
 
 THE PKACTICAL HOTEL STEWARD 
 
 151 
 
 8 mutton racks 
 20 beef tenderloins 
 
 5 beef loins, cheap, for help 
 8 beef ribs, " " " 
 
 6 beef butts, " " " 
 100 pork loins 
 
 1 whole veal, 75 
 50 lb. sausage 
 
 3 Xo. 1 ribs 
 100 lb. corned beef 
 30 lb. farm sausage 
 25 lb. sausage for help 
 100 lb. lamb stew 
 
 1 doz. brains 
 50 lb. lard 
 
 6 star hams 
 12 star bacons 
 20 California hams 
 64 dry salt belly 
 50 spare ribs 
 
 3 lb. caviar 
 25 lb. rice 
 
 35 lb. red snapper 
 
 35 lb. Spanish mackerel at Vicksburg 
 
 5 gal. oysters at Vicksburg 
 
 1 doz. gal. peaches 
 % doz. gal. pumpkins 
 % doz. gal. blueberries 
 15 tins mushrooms 
 
 1 doz. fresh pineapple 
 
 5 gal. com. vinegar 
 % doz. pt. tarragon 
 
 4 lb. comr. yeast 
 
 brooms 
 
 1 doz. scrub brushes 
 % doz. pastry brushes 
 38 hu. charcoal 
 
 1 bx. clothespins 
 3 pks. toothpicks 
 
 1 c/s soap and lye 
 3 bx. common soap 
 3 gross toilet soap 
 
 14 doz. mops, 32 oz. 
 
 2 gross safety matches 
 1 bx. toilet paper 
 
 6 galv. iron pails 
 
 5 lb. whitening 
 1 gal. pickles 
 
 1 gal. currant jelly 
 
 2 bx. chicory 
 
 3 c/s tomatoes (0 bsk. each) 
 2 qt. pin money pickles 
 
 % hu. dry peas 
 2 doz. cucumbers 
 
 1 c/s okra 
 
 2 roquefort cheese 
 
 1 doz. cametiibert cheese 
 
 1 gal. fresh soft turtle meat 
 
 1 qt. pickled walnuts 
 
 4 bx. apples 
 
 1 doz. gal. apples 
 300 lb. cornmeal 
 
 3 lb. pearl barley 
 
 1 c/s stringless beans 
 % doz. boneless sardines 
 
 5 c/s corn 
 
 3 bx. orang(>s 
 
 1 bch. bananas 
 
 1 c/s green peppers (4 bsk.) 
 
 5 gal. N. O. molasses 
 
 1 gal. maple syrup 
 
 G pkg. cream of wheat 
 
 1 doz. oats 
 
 1 set calf heads and feet 
 120 lb. best butter 
 
 1 tub common butter 
 24 gal. milk, packed in ice 
 
 8 gal. cream, packed in ice 
 
 G gal. cream (40%), packed in ice 
 150 doz. eggs 
 14 tons ice 
 
 1 gal. horseradish 
 12 lamb racks, 60 lb. 
 
 1 bx. help bacon (extra) 
 
 1 bx. carrots 
 
 1 bbl. cabbage 
 
 1 doz. chives 
 
 1 lb. garlic 
 
 1 hot. sage 
 
 1 hot. thyme 
 120 lb. onions 
 
 (5 doz. parslej^ 
 
 1 bx. turnips 
 
 2 bx. lemons (3G0 each) 
 100 limes 
 
 2000 lace doylies 
 
 1 bbl. dairy salt 
 
 2 lb. cotton twine 
 2 lb. hemp twine 
 
 2 lb. roast beef twine 
 1 bx. dried peaches 
 
 1 pt. vanilla 
 
 2 cans wafer crackers 
 
 3 lb. water crackers 
 Vi doz. gumbo fili 
 
 3 1-lb. tins paprika 
 1 lb. poultry seasoning 
 
 3 lb. black pepper 
 
 1 tin baking powder (5 lb.) 
 % doz. pkg. raisins 
 
 2 lb. sago 
 
 % lb. Durkee's salad dressing 
 % doz. L. & r. sauce 
 
 2 lb. soda 
 
 1 doz. corn starch 
 25 lb. pkg. domino sugar 
 
 1 bbl. granulated sugar 
 20 lb. powdered sugar 
 
 2 lb. oolong ten 
 
 2 sx. packing salt 
 1000 julep straws 
 25 lb. graham flour 
 
 2 pkg. tacks 
 
 4 iron tubs 
 
 1 doz. dairy salt 
 
 1 bx. oyster crackers 
 
 1 hot. currie powder 
 
 3 lb. gelatine 
 Vt 11). ginger 
 50 lb. hominy 
 50 lb. macaroni 
 
 2 lb. mustard, dry 
 % nutmegs 
 
 4 gal. olive oil 
 1/4 cayenne pepper 
 
 4 jars German mustard 
 2 bbl. flour 
 
 % gi'- cinnamon 
 14 cloves, whole 
 14 cloves, gr. 
 
 5 lb. shred cocoanut
 
 152 
 
 THE PRACTICAL HOTEL STEWARD 
 
 300 lb. coffee. 
 
 1 tloz. pt. <'atsiii) 
 1 (]t. caix'is 
 1 gixl. catsup 
 5 lb. buckwlieat 
 
 * « * 
 
 Over 180 items, not including the bar serv- 
 ices, which included everything that men might 
 call for. Upon returning to St. Louis almost 
 everything was used uj). Some fresh meat had 
 to be bought on the way up the river; some 
 j)otatoes and beans were left over, as well as 
 a few dry groceries. Fresh bread and milk were 
 
 taken aboard at every landing, as stated before, 
 otherwise the list proved to be liberal, and yet 
 not too much to be wasted. On the second 
 boat I used the same quantity of supplies for 
 the helj), and at a ratio of 2% to 1 for the 
 guests, for the increase, and it worked out 
 quite well. I want to say, in conclusion, that 
 my selection of help was very good, every one 
 knew his part, one assisted the other wherever 
 needed, and perfect harmony prevailed through- 
 out the trip, which made it the most delightful 
 i\\p I have had the pleasure to i>articipate in. 
 
 Keeping Track of Room Service 
 
 Frank Henry, caterer of the Claypool, In- 
 dianapolis, has devised a rooms service sheet, 
 herewith illustrated; the italics indicating 
 written in. He writes: 
 
 "This sheet is kept by the head room 
 waiter, and shows at a glance just what rooms 
 are doing, keeping check on trays in rooms, 
 etc. 
 
 "I have tried books and ruled sheets for 
 
 this purpose, but find that this sheet, with 
 self-explanatory rulings and headings, kept 
 a dozen at a time in a little holder similar 
 to desk blotter holder, to keep the corners 
 from turning up, is the most satisfactory 
 
 method I have yet found. 
 
 * » * 
 
 "Account of china, etc., is kept on another 
 sheet by checker. (See illustration on next 
 page.)" 
 
 CLAYPOOL HOTEL 
 
 ROOM SERVICE 
 
 No Orderi Taken Over Phone 
 
 Date ro-2j 191 . .^. 
 
 Room 
 
 Persons 
 
 Time Rec'd 
 A.M.| P.M. 
 
 Order Received by 
 
 Served by No. 
 
 Time Ret'd 
 A.M. P.M. 
 
 5ffS. . . . 
 
 2 
 
 ..6.40.. 
 
 
 Bach . 
 
 2S 
 
 ..7:30.. 
 .10:20.. 
 
 
 ....607 .... 
 
 .... / 
 
 .... / 
 
 .... / 
 
 ... / 
 
 .... / 
 
 .... / 
 
 ... / 
 
 2 
 > 
 
 J 
 
 .... 1 
 
 ... / 
 
 ... / 
 
 ..7 30.. 
 
 
 Overhall 
 
 5 
 
 
 ....-fJS .... 
 
 ..7 55.. 
 
 
 
 5 
 
 .11:15.. 
 
 
 ....615 .... 
 
 ..A' -.05.. 
 ..S':S5.. 
 ..9:30.. 
 11:15.. 
 
 
 Caldwell 
 
 34 
 
 11-00 
 
 
 ....SIS .... 
 
 Cahhvell. 
 
 3/ 
 
 11:00.. 
 
 
 .... 430 .... 
 
 
 3/ 
 
 11-15 
 
 
 ....430 .... 
 
 Caldwell 
 
 34 
 
 
 12-15 
 
 .,..307 .... 
 ....304 .... 
 
 11:55.. 
 
 
 
 .2:00.. 
 ..2:50.. 
 ..4:00.. 
 ..5:30.. 
 
 .7:00.. 
 ..7:20.. 
 ..S:45.. 
 
 11:30.. 
 
 /le>!>:y 
 
 lh»,y 
 
 24 
 
 24 
 
 
 ..1:40.. 
 ..3-45 . 
 
 ....4/5 .... 
 
 Jleitty 
 
 60 
 
 
 ..3-45 
 
 .... 310 .... 
 
 Ihiiry 
 
 ...24 
 
 6-30 
 
 ....43J .... 
 
 //,«)•) 
 
 24 
 
 9-50 
 
 ....30', .... 
 
 Caldwell. 
 
 3/ 
 
 ..S-.45.. 
 
 .... 402 .... 
 
 Caldwell 
 
 1/ 
 
 ..8:45.. 
 
 ....304 .... 
 
 //all 
 
 13 
 
 .10:50.. 
 
 ....433 .... 
 
 Caldwell 
 
 }f 
 
 
 .12 -.15.. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 THE PRACTICAL HOTEL STEWARD 
 
 loS 
 
 ROOM SERVICE 
 
 10-24 191J.... 
 
 Room No 518 No. Persons / 
 
 Order Received by Oi'erhall. 
 
 From Gu€st at . . 9:10 A . . M, 
 
 Waiter's No 5 No. Check J^2 
 
 Passed by Checker at.. 9:25 A.M. Checker's Name.<7;'/>. 
 
 Tray returned zt.. 72:25 P.M. Articles counted by ".. 
 
 Articles missing 0- A'. 
 
 Order inspected by Baker before going up. 
 
 Table Cloths 
 
 .2.. 
 
 . r. 
 
 . V. 
 
 . I'. 
 
 . V. 
 
 i: 
 
 . V. 
 
 . r. 
 . r. 
 . r. 
 
 Tea Pots 
 
 
 
 Table Tops 
 
 Napkins 
 
 Cream Pitchers. . . 
 Milk Pitchers 
 
 ./.. 
 ./.. 
 
 . I'. 
 
 
 
 
 
 Silver Knivas 
 
 Forks 
 
 Covers 
 
 Dishes all kinds). 
 
 .7.. 
 
 . r. 
 
 . V. 
 
 
 Oil 
 
 
 
 
 
 
 
 Sauce Boats 
 
 
 
 Sauces (all kinds). 
 
 
 
 Sugars 
 
 ./.. 
 
 . V. 
 
 
 Coffee Pots 
 
 1 
 
 I- 
 
 
 
 
 RULES GOVERNING ROOM SERVICE 
 
 Room service 25c per person. Coffee & rolls (only; 15c. 
 
 No room orders must be taken over the 'phone: inform 
 guest that a waiter will be sent immediately to take order. 
 
 This slip to be filled out by checker, and all silver, china, 
 linen, etc., charged to waiter who will be held responsible 
 for same until returned. 
 
 Use china platters, cream pitchers and vegetable dishes. 
 
 Do not use silver bread trays, sugar bowls or any large 
 silver where china can be substituted. 
 
 NO SMALL SILVER TRAYS ARE TO BE TAKEN 
 TO ROOMS. 
 
 Figures from Country Hotel, American Plan 
 The proprietor of a fiftyrooiii Aineiican plan 
 hotel, rates $2.00 to $2.50, in a Missouri town of 
 5,000 population: "I operate at a profit, and 
 hesitate on going European plan for the reason 
 that I might not be able to give such general 
 satisfaction to my patrons. As it is, I have a 
 house count averaging about 45, and serve about 
 a luuidred meals a day. The average lengtii of 
 stay is three-quarters of a day, and the average 
 receipts per capita $1.75. I figure that my din- 
 ing-room service, including overhead charge for 
 rent, averages 10 cents for each meal served, 
 and 30 cents for provisions. I Pell meals for 50 
 cents, and do not make over 10 cents profit on 
 eafh meal served. ' ' 
 
 Steaks, Weight and Price 
 Louis Prada, steward of the Skirvin Hotel^ 
 Oklahoma, sends a combination a la carte break- 
 fast, club breakfast, aud American breakfast 
 menu, all printed on the inside pages of a fold- 
 ing card, and an egg bill of fare on one of the 
 outside pages. The American breakfast card, 
 lie writes, is ordered from by the guest writing 
 his order on a check, restaurant style, and that 
 it is economical for the house to have them do 
 so. Another thing Mr. Prada has originated is 
 a card headed ' ' Price and Weight of Meat 
 Cuts." We reproduce it to show how his steaks- 
 are cut to standard weights, and the price he 
 gets for them. 
 
 % lb. Boston rump stoak .$ ..50 
 
 1 II). Ilamburfiier steak for one .j(> 
 
 1 11). T. B. steak m 
 
 1 lb. Small sirloin steak for one ~'> 
 
 2 lb. Sirloin steak for two l.oO- 
 
 2% lb. Sirloin steak for three 2.25 
 
 3% lb. Sirloin steak for four 3.0O 
 
 4 lb. Skirvin club sirloin steak 4.0O 
 
 5 lb. Extra special Skirvin club steak for 
 
 six 7.00 
 
 1 lb. rianked sirloin steak for one 1.2."> 
 
 % lb. Filet mignon for one 50 
 
 1 lb. Small tenderloin steak for one 75 
 
 2 lb. Tenderloin steak for two 1.50 
 
 2% lb. Tenderloin steak for three 2.25 
 
 3% lb. Tenderloin steak for four 3.00 
 
 4 lb. Club tenderloin steak. Chateaubriand 5.00 
 
 5 lb. Kxtra clul) tenderloin steak planked. 7.00' 
 2 11). Small porterhouse steak for two.... 2.00 
 4 II). Porterhouse stoak for four .3.50 
 
 6 lb. Extra porterhouse steak for six 8.0O 
 
 Drink Tea. Be Healthy and Good Natured. 
 
 I'roiii the C)iic(i(/o 'I'rihuiic. 
 
 Did .von know that tea drinking is a splendid 
 aid to one's morals? At least that is the opinion 
 of an English scientist who not long ago com- 
 piled a learned treatise to show the beneficial 
 effects of tea drinking from a spiritual, physical 
 and moral standpoint. 
 
 A meal in the morning, he says, with tea as 
 the beverage will enable a man to pursue hla 
 day's work with faculties unclouded, temper un- 
 lufBed and a generally amiable state of nerves. 
 Besides that, it makes the body active, it clears 
 the sight, it strengthens the appetite and the 
 digestion and is particularly wholesome for men 
 of corpulent bodies aud great meat eaters. 
 
 It vanishes dreams, increases the memory and 
 jjrevents sleeplessness. It has been observed that 
 il has contributed more to the .sobriety of the 
 Chinese than the severest laws, and most eloquent 
 harangues and the best treatise on morality. 
 
 But, in addition to all this, he claims for tea 
 a strengthening effect on morality. A man who is 
 stimulated by a generous cupful of tea,, moderate- 
 ly strong, will he able to withstand more succi-s.s- 
 fully the nianifr)ld temptations that assail him in 
 the business and social world into which he is 
 I)Iunged than the man who is not sustained by the 
 same beverage.
 
 154 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Control of American Plan Dining Room in 
 Dual Plan Hotel. 
 
 The f.)lIowing inquiry is one of many of 
 similar kind received by The Hotel Monthly. 
 
 "We would like to know what system you 
 have for keeping check on an American dining 
 room, in case your house is operated on both 
 the Euroi)ean and American plans. In other 
 words, how can j'ou tell whether your cus- 
 tomers are registering on the European plan 
 and taking their meals in the American din- 
 ing room?" 
 
 Our suggestion is that patrons registering 
 for American plan be supplied with a card of 
 admission to the American plan dining room. 
 
 The form of card most generally used is 
 similar to the accompanying illustration, 
 which was designed for use with The Hotel 
 Monthly rack and card system of hotel front 
 office accounting. This card, it will be noted, 
 bears date of issue, the name of holder, the 
 number of the room he occupies, and a space 
 for writing in the time the card is sur- 
 rendered, or when he pays out. This card is 
 intended to be punched every time the guest 
 enters the dining room to take a meal. It 
 is ruled so that its life can be only one week, 
 and the days and meals are designated. Sup- 
 pose, for instance, the holder registered after 
 dinner on Tuesday: the first meal to be 
 punched would be supper on Tuesday (ac- 
 cording to sample ruling), and by the time 
 the seven days are up, the guest 's bill would 
 be a week old, and he could not enter the 
 dining room again until he had been sup- 
 plied with a new card from the office. The 
 reading matter in the center of the card is 
 self-explanatory. 
 
 In addition to this card for the holder, 
 
 there is other protection desired, and for that 
 purpose the front office has books of coupon 
 meal tickets numbered consecutively. The 
 coupon tickets are printed for "cash meals," 
 "extra meals," and "complimentary meals"; 
 those distinguished by being of different 
 colors, as white for cash, blue for extra, and 
 red for complimentary. And there is a fourth 
 coupon book printed in yellow for service, 
 this under the control of the head waiter for 
 extras or meals sent to rooms, etc. The 
 meal tickets are time-stamped when issued, 
 and taken up either at the door or table, and 
 returned to the front office for checking pur- 
 pose; the white ones representing cash, the 
 blue ones to be charged, etc. 
 
 With this system of control every one who 
 enters the American plan dining room must 
 have admission ticket of some form. 
 
 The American plan hotels that first started 
 to use this system of control found that 
 many patrons objected to this "red tape," as 
 they called it, but when explained to them 
 that it is only a business precaution to pre- 
 vent the hotelkeeper from being imposed upon 
 they complied with the rules of the house; 
 and now in most all well-regulated American 
 plan hotels it is matter of course to show 
 credentials when entering the dining room. 
 
 There are other systems, as, for instance, a 
 checker at the dining room door, who takes 
 the guest's card of admission to the dining 
 room, marking the name and number of room 
 on her sheet and returns it when he leaves 
 the dining room; and this verified at the office 
 in the scheme of checking. But the first sys- 
 tem seems to be the most satisfactory, in par- 
 ticular as it not only limits the life of the 
 ticket to one week, but prevents it being used 
 
 ISSUED J9 __. 
 
 SURRENDERED 
 
 ROOM 
 
 ADMIT to DINING ROOM 
 
 MB - _ ^ 
 
 >- 
 «t 
 a 
 oe 
 
 =3 
 
 t— 
 «t 
 </) 
 
 CO 
 
 o 
 
 FILE NUMBER 
 
 HOTEL QUINCY 
 
 QUINCY, ILL. 
 
 XOT TKAXSFKRABI.E 
 
 ThlH card niuNt be Burrendereil to c:tHliier when 
 holder ceuneM to be it. eiietit of the hotel. 
 
 If iriiest ststys longer than a week this oard will 
 be taken up and a new one l»«ue;l. 
 
 CQ 
 
 >■ 
 
 o 
 
 oe 
 u. 
 
 CO 
 
 Q 
 
 CD 
 
 SUNDAY 
 
 MONDAY 
 
 TUESDAY 
 
 WEDNESDAY 
 
 THURSDI 
 
 Y 
 
 B 
 
 D 
 
 S 
 
 B 
 
 D 
 
 S 
 
 B 
 
 D 
 
 S 
 
 B 
 
 D 
 
 S 
 
 B 
 
 D 
 
 S
 
 THE PRACTICAL HOTEL STEWARD 
 
 155 
 
 more than once for any one meal, as with a 
 confederate, for instance. 
 
 There is no way to prevent an American 
 plan guest from eating in the European plan 
 dining room, and we have not heard of any 
 hotel that makes a practice of canceling 
 charge for American plan dining room when 
 the patron entitled to eat in that room orders 
 from the restaurant card. 
 
 It is not good policy to serve American 
 plan and European plan in the same dining 
 room. 
 
 It is a most difficult matter to serve Amer- 
 ican plan and European plan from the same 
 kitchen and pantry, as the different sized 
 portions confuse, even when the waiter for 
 European plan, for instance, may wear a spe- 
 cial designating badge that what is served 
 to him must be a la carte portions. 
 
 From many interviews with hotel men who 
 have operated on the dual plan we are in- 
 clined to believe it is best to operate either 
 all American or all European in the interests 
 of ecenomy. 
 
 The distinction between American and 
 European plan guests is effectively made on 
 the room rack by having the room slips of 
 designating color, as white for American plan 
 and blue for European plan. In this way it is 
 a conspicuous signal when consulting the room 
 rack for this information. 
 
 "TEONC"— WHAT IT MEANS 
 
 "Tronc" is a new word that lias become 
 common in England, and will soon find its way 
 into the dictionaries. The recent waiter trou- 
 bles in London gave prominence to the word, 
 which is used to indicate the difference be- 
 tween restaurants where the waiters keep the 
 tips given to each one individually, and the 
 places where the tips are pooled and distributed 
 pro rata daily. 
 
 To illustrate the meaning of the word 
 " Tronc " we reproduce from the Caterer and 
 Ilotclkceper's Gazette of London, part of a 
 proposed agreement between the Incorporated 
 Association of Hotels and Restaurants, and the 
 Kartels societies, by which the Kartel is to be 
 given preference by employers over jjrivate em- 
 ployment agencies. 
 
 SUGGESTED TERMS OF REMT'XKRATIOX. 
 
 DINING-ROOMS AND RESTAURANTS WITH 
 ' ' TRONC. ' ' 
 
 Minimum guaranteed earnings. 
 Commis waiter, 22s 6d per week. 
 Chef waiter, 30s per week. 
 
 DINING-ROOMS AND RESTAURANTS WITHOUT 
 ' ' TRONC. ' ' 
 
 Minimum tveelJy wages. 
 Commis waiter, four months' probation, sleep 
 in ]2s 6d, sleep out 18s. 
 
 Commis waiter, after four months, sleep in 
 15s, sleep out 20s. 
 
 Chef waiter, arrangement left to waiter and 
 proprietor. 
 
 Apprentice by arrangement with the house. 
 
 Extra aides where tips taken 5s per day, 3s 
 per job. 
 
 HOTEL FLOORS. 
 
 Minimum guaranteed weekly earnings. 
 Commis waiter, sleep in 17s 6d, sleep out 
 22s 6d. 
 
 Chef waiter, sleep in 25s, sleep out 30s. 
 No waiter to be asked to paj^ for his station. 
 
 KITCHEN. 
 
 Minimum weelcly icages. 
 Commis, 20s. 
 Chef de parti, 40s. 
 Apprentice by arrangement. 
 Kitchen porter, adult, of every kind, 20s. 
 Extra : 
 
 Commis, 6s per day. 
 Chef de parti, 10s 6d per day. 
 Porters, 3s 6d per day. 
 Night work extra by arrangement. 
 
 And the following from Food and Cookery 
 and the Catering World, London: 
 
 During the past few weeks the public have 
 been enlightened considerably on the ins and 
 outs of hotel life, but there are doubtless few 
 who realize what a tremendous amount of 
 money passes through the " tronc " — or the box 
 wherein the tips are placed for purposes of 
 pooling. In some of the largest hotels there is 
 probably as much as £4,000 and £5,000 paid 
 into this "tronc" account during the year — 
 although of course it is distributed daily and is 
 nor a cumulative fund. 
 
 The method of distribution is quite simple — 
 each employee having shares, or part of a share, 
 according to his or her rank in the hotel, and 
 drawing in proportion. Thus from the highest 
 to the lowest j)Osition, each receives daily "a 
 dividend on his status, ' ' or in other words, 
 four shares, one share, or a fraction of a share, 
 in accordance with his rank. In this manner 
 those who perform the menial duties of re- 
 moving the dirty plates, etc., are able to par- 
 ticipate in the tips as much as the head waiter, 
 and when the system is properly worked it is, 
 without doubt, a conunendable one. 
 
 The "tronc'' also jirovides, in many places, 
 a breakage fund, but it is unfortunately often 
 taken advantage of at a too great extent by 
 restaurants proprietors. Happily such is not 
 the case with the biggest restaurant projn-ietors, 
 Avho encourage the system rather than nmr it. 
 The Ritz Carlton restaurants, for instance, 
 which have an enviable reputation, and are 
 under the sujireme direction of Mr. W. Harris, 
 a gentleman foremost among the world's hotel 
 administrators, deduct only 20 per cent from 
 the "tijjs" for breakages, and if an employee 
 is fined, the money is placed back into the 
 ' ' tronc ' ' fund. 
 
 The system can only make for the best in- 
 terests of the hotel, for it is to the staff's ad- 
 vantage to increase the number of visitors and 
 give them their best attention.
 
 156 
 
 THE I'K'ACTK'AL HOTEL STHWAHD 
 
 UNITED STATES ARMY RATIONS 
 
 At a reeent Cookery and Food Kxhiliitioii in of the coniiioiient aiti<-les and of their substi- 
 
 Horticulture Hall, London, there was an army tutive equivalents, the other the table of ra- 
 
 and navy food exhibit made by several of tlie tions for one man one week. The tables, \vc 
 
 European jiowers, and also by the United believe, will prove of consideraljle interest to 
 
 States. Conspicuous in the United States ex- caterers as showini> to what a scientific basis 
 
 hibit were the following; tables of the Army the ammunition for liie inner man behind the 
 
 and Navy Kation, one showing the amounts gun is furnished. 
 
 Garriton 
 Ration. 
 
 Field 
 Ration. 
 
 Haversack 
 Ration. 
 
 Travel 
 Ration. 
 
 Ounces. 
 
 Ounces. 
 
 Ounces. 
 
 Ounces 
 
 20 
 
 A 20 
 
 
 
 20 
 
 A 20 
 
 
 
 B 12 
 
 12 
 
 J2 
 
 
 c 16 
 
 16 
 
 
 
 c 16 
 
 16 
 
 
 12 
 
 c 16 
 
 16 
 
 
 12 
 
 THE ARMY RATION. 
 
 Table showing the amounts of the component articles of the army ration and of their substitutive equivalents. 
 (Amounts of the component articles in italic figures). 
 
 ARTICLES. 
 
 Beef, fresh 
 
 Mutton, fresh 
 
 Bacon 
 
 Beef, corned, canned 
 
 Beef, fresh, roait, canned c 16 
 
 Hash, corned beef •= '^ 
 
 Fish, dried '4 
 
 Pijh. pickled '6 
 
 Fish canned '" 
 
 Fish, fresh 
 
 Chicken, dressed d 16 
 
 Turkey, dressed i^ '6 
 
 Flour '^ 
 
 Soft Bread 16 
 
 Hard Bresd > e 16 
 
 Corn meal 2° 
 
 Baking powder 
 
 Yeast '. 
 
 Beans 
 
 Beans, baked 
 
 Rice 
 
 Hominy 
 
 Potatoes, fresh 
 
 Potatoes, canned J 15 
 
 Onions, fresh ik 20 
 
 Tomatoes canned ik 20 
 
 Other fresh vegetables (not canned) iL 20 
 
 Prunes (m) ■'•■?<? 
 
 Apples, evaporated i 28 
 
 Peaches, evaporated 1.18 
 
 Jam A 1.28 
 
 08 
 
 2.4 
 
 I 6 
 I 6 
 
 J 20 
 
 16 
 16 
 
 F .64 
 
 H .04 
 
 24 
 
 I 6 
 
 A j6 
 
 12 
 
 AK 16 
 
 K 16 
 
 1.4 
 
 lb 
 
 lb 
 
 16 
 
 '4 
 
 (CONTINUED ON FOLLOWING PAGE!
 
 THE PRACTICAL HOTEL STEWARD 
 
 157 
 
 THE ARMY RATION. 
 
 Continued from previous page. 
 
 ARTICLES. 
 
 Coffee, roasted and ground . 
 
 Cofifee, roastea 
 
 Coffee, green 
 
 Tea 
 
 Sugar 
 
 Milk, evaporated 
 
 Vinegar 
 
 Pickles, cucumber . 
 
 Salt 
 
 Pepper 
 
 Cinnamon .... 
 
 Cloves 
 
 Ginger 
 
 Nutmeg 
 
 Lard 
 
 Butter 
 
 Oleomargarine 
 
 Sirup 
 
 Flavoring extract, lemon.. 
 Flavoring extract, vanilla. 
 
 Garrison 
 Ration. 
 
 Field 
 Ration. 
 
 Haversack 
 Ration. 
 
 Travel 
 Ration. 
 
 Ounces. 
 
 Ounce*. 
 
 Ounce*. 
 
 Ounce*. 
 
 112 
 
 1.12 
 
 1.12 
 
 1. 12 
 
 1. 12 
 
 
 
 
 I 4 
 
 
 
 
 32 
 
 -32 
 
 
 
 3 ^ 
 
 3-2 
 
 ii 4 
 
 3 4 
 
 5 
 
 ■5 
 
 
 ■5 
 
 Gill. 
 
 Gill. 
 
 Gill. 
 
 Gill. 
 
 .i6 
 
 .lb 
 
 
 
 N .16 
 
 N 16 
 
 
 
 OuOCfS. 
 
 Ounce*. 
 
 Ounces. 
 
 Ounces. 
 
 .64 
 
 .64 
 
 .lb 
 
 
 .04 
 
 .04 
 
 on 
 
 
 ■J4 
 
 
 
 
 14 
 
 
 
 
 014 
 
 
 
 
 014 
 
 
 
 
 M 
 
 
 
 
 ■J 
 
 
 
 
 •5 
 
 
 
 
 Gill. 
 
 Gill. 
 
 Gill. 
 
 Gill. 
 
 ■S^ 
 
 
 
 
 Ounces. 
 
 Ounces. 
 
 Ounces. 
 
 Ounces 
 
 .014 
 
 
 
 
 014 
 
 
 
 
 A — When procurable locally. 
 
 B— In Alaska 16 ounces, or when desired. 16 oances salt pork or 22 ounces salt beef. 
 
 c — When impracticable to furnish fresh meat. 
 
 D — On national holidays, when practicable. 
 
 E — To be ordered issued only when impracticable to use flour cr soft bread. 
 
 F — When ovens are not available. 
 
 G— When in the field and ovens are not available. 
 
 H — When ovens are available. 
 
 I — In Alaska 24 ounces. 
 
 J — In Alaska 18 ounces. 
 
 K — Not exceeding 20 per cent of total issue. 
 
 L — Not exceeding 30 per cent of total issue. 
 
 M — At least 30 per cent of the issue to be prunes, when practicable. 
 
 N— Not exceeding 50 per cent of total issue.
 
 158 
 
 THE PRACTICAL HOTEL STEWARD 
 
 TABLE OF RATIONS FOR ONE MAN ONE W^EEK. 
 
 ARTICLES OF RATIONS. 
 
 *Fresh meat 
 
 Bacon 
 
 Flour 
 
 Biking powder 
 
 Beans 
 
 •Potatoes 
 
 *Onions 
 
 or 
 Tomatoes 
 
 Prunes 
 
 Apples, evaporated 
 
 Peaches, evaporated 
 
 Coffee, R. & G 
 
 Sugar 
 
 Milk, evaporated 
 
 Vinegar 
 
 Pickles, cucumber 
 
 Salt 
 
 Pepper 
 
 Cinnamon 
 
 Lard 
 
 Butter 
 
 Sirup 
 
 Extract of lemon 
 
 Quantity 
 One Ration. 
 
 Quantity 
 in bulk.. 
 
 REMARKS. 
 
 Lbs. Ozs. 
 
 Lb 
 
 s. Ozs. 
 
 
 20. 
 
 6 
 
 2- 7- 
 
 meat ra. fresh meat 
 
 12 
 
 I 
 
 5.75 3-iq " •' salt 
 
 20. 
 
 8 
 
 12. 
 
 
 .08 
 
 
 .50. 
 
 
 2-4 
 
 I 
 
 .80 
 
 
 20. 
 
 7 
 
 80 
 
 per ct. of ra. potatoes 
 
 20. 
 
 • 
 
 r 
 
 12. 20 
 
 perct. of ra. onions 
 or 
 
 20. 
 
 I 
 
 12. 20 
 
 per ct. of ra. tomatoes 
 
 1.28 
 
 
 2.688 30 per ct. of ra. prunes 
 
 1.28 
 
 
 3656 35 perct. of ra. apples 
 
 1.28 
 
 
 3^56 35 per £t. of ra. peaches 
 
 1. 12 
 
 
 7.84 
 
 
 3-2 
 
 
 6.40 
 
 
 5 
 
 
 3-5 
 
 
 .16 gill 
 
 
 ■56 gill 
 
 % ration in vinegar 
 
 .16 gill 
 
 
 .56 gill 
 
 Yz " " pickles 
 
 .64 
 
 
 4.48 
 
 
 .04 
 
 
 .28 
 
 
 .014 
 
 
 .098 
 
 
 .64 
 
 
 4.48 
 
 
 •5 
 
 
 3-5- 
 
 
 .32 gill 
 
 
 2.24 gill 
 
 
 .014 
 
 
 .098 
 
 
 *Not furnished, owing to perishable nature. 
 
 Vegetable Marrow for American Tables. 
 
 The bills of fare of several American 
 hotels are now listing Vegetable Marrow in 
 season. This is a succulent and delicious 
 vegetable that has always been extremely 
 popular in England, and is now being grown 
 in several parts of the United States. Vege- 
 table marrow resembles somewhat an elon- 
 gated pumpkin, is of a greenish yellow color, 
 and is easily prepared for the table by sim- 
 ply peeling, cutting in two, removing seeds, 
 cutting up into chunks and boiling in water, 
 using only a little salt for seasoning. Some 
 chefs spoil the vegetable by mashing it into 
 a paste, creaming it, and the like; but to be 
 thoroughly enjoyed it should be eaten in the 
 more simple way above described. A little 
 butter served with it improves for some 
 tastes. 
 
 Whitewash 
 
 How to prepare ft lime ichitcwas}i for wood, 
 brick or stones: 
 
 Slack one bushel of lime with l)oiling water, 
 keep covered during the process, then strain 
 through a sieve and add 
 
 One peek salt dissolved in warm water. 
 
 Tliree pounds of glue dissolved iu boiling 
 water. 
 
 Two ]iounds of Spanisli wliitiiig. 
 
 Six pounds rice flour boiled to a thin paste. 
 
 One pound ultramarine blue, moistened first 
 with a little water. Stir well after adding all 
 the above ingredients to the lime, then leave 
 the mixture stand a few days. 
 
 Sliould be heated before apidying.
 
 THE PRACTICAL HOTEL STEWAED 
 
 159 
 
 LUNCHEONETTE SPECIALS 
 
 LINDELL SPECIAL LUNCH, 11:00 A. M. TO 2 P. M., 25c 
 
 Soup ■ ■ Combination Sandwich ■ Pie • • Coffee 
 
 SOUPS 10c 
 
 Consomme, Hot or Cold, Cream Tomato, Cream of Chicken. 
 
 SALADS 
 
 Chiclcen 15/. Combination 15/. lobster 20/. Shrimp 20/ 
 
 PIE: Apple, Cherry, Cocoan!rP^Cream, loganberry 
 CAKE: Angel Food or Choc Layer 10/, Doiiwiuts 
 
 SANDWICHES 
 
 Chicken 15 Cheese, American 10 Cheese, Club Style 15 
 
 Ham 10 Sardine 16 Caviar 13 
 
 Lettuce 10 Peanut Butter 10 Veal Loaf. 10 
 
 Tongue _ 10 Toast 10 Club House 25 
 
 Bread and Butter 05 Chicken, Club Style 20 
 
 Sliced Chicken 20 Swiss Cheese 15 
 
 HOT ROAST BEEF SANDWICH 15c (11 a. m. to 2 p.m.) 
 
 10/, 
 10/, 
 
 Coffee 05 
 
 Hot Chocolate 10 
 
 Hot Egg, Malted MUk 15 
 
 Hot Egg Phosphate lb 
 
 Hot Orange Phosphate 10 
 
 Tea, Pot 10 
 
 DRINKS 
 
 Iced Tea •. 05 
 
 Milk 05 
 
 Lactone Buttermilk 05 
 
 Hot Lemonade 10 
 
 Hot Egg Tonic 15 
 
 Hot Peppermint 10 
 
 Hot Malted Milk 
 
 Hot Egg Lemonade- 
 Hot Cocoa Cola 
 
 Hot Milk & Egg 
 
 PHOSPHATES AND PLAIN SODAS 5c 
 
 Lemon - 
 
 Orange 
 
 Claret 
 
 Cherry 
 
 Strawberry 
 
 Vanilla 
 Strawberry 
 Orange 
 Lemon 
 
 Strawberry 
 
 Orange 
 
 Chocolate 
 
 Butterscotch 
 Dutch Chocolate 
 Cherry 
 Bittersweet 
 
 Lindellet _ 16 
 
 Carnation 15 
 
 Happy Thought 20 
 
 American Beauty 15 
 
 Tuttl Frultti IB 
 
 Egg Chocolate 15 
 
 Egg Lemonade IB 
 
 Egg Tonic 15 
 
 Egg Angostura 15 
 
 TourlBtB' Delight IB 
 
 Lime Freeze _ _. 15 
 
 Grapeade 10 
 
 Mint Cooler IB 
 
 Claret Punch 16 
 
 Seltzer Lemonade 16 
 
 Celery 
 
 Angostura 
 
 Calisaya 
 
 Grape 
 
 Ginger 
 
 Creme De Menthe 
 Root Beer 
 Coca Cola 
 Gingerale 
 Plezol 
 
 ICE CREAM SODAS, ALL FLAVORS, 10c 
 
 Cherry Banana 
 
 Pineapple Coffee 
 
 Raspberry Claret 
 
 Chocolate Maple 
 
 FRAPPES AND PARFAITS, 15c 
 
 Pineapplerbet Coffee 
 
 FYult Caramel 
 
 Orangerbet 
 
 SUNDAES— (Plain 10c, Whipped Cream 15c) 
 
 Marshmallow 
 Pineapple 
 Strawberry 
 Maple 
 
 FANCY SUNDAES 
 
 Neopolitan 20 
 
 Chocolate Mint IB 
 
 Cream Pecan 15 
 
 Almond Nougat IB 
 
 Chocolate Nougat 15 
 
 EGG DRINKS 
 
 Egg Phosphate 10 
 
 Egg Coffee 15 
 
 Egg Milk Shake IB 
 
 Egg Frappe _ 20 
 
 LINDELL THIRST QUENCHERS 
 
 Zinasla Punch IB 
 
 Grape Cobbler 15 
 
 Claret Lemonade 15 
 
 Mint Freeze 15 
 
 Grape Freeze IB 
 
 Pineapple Rickey _ IB 
 
 Chocolate Riarshmallow 
 Raspberry 
 
 Variety 20 
 
 Newport ._ 15 
 
 Honeywell _.. IB 
 
 Three Graces 20 
 
 Egg Malted MUk 15 
 
 Frosted Coffee 15 
 
 Plain Lemonade 10 
 
 Fruit Lemonade IB 
 
 Cherry Cobbler 15 
 
 Limeade 10 
 
 Iced Ceylon Tea and 
 
 Lime Juice 10 
 
 Excelsior Springs Soterian Gingerale, Clubs 15c 
 
 SODA SPECIALS 
 
 One half Cantaloupe 15/ 
 Fresh Peach Sundae 
 Fresh Raspberry Sundae 
 Cantaloupe Sundae 
 
 Whole 
 
 25/ 
 15/ 
 
 15/ 
 20/ 
 
 LUNCHEONETTE BILL OF FARE, THE LINDELL, LINCOLN, NEB. CARD yx 12 INCHES.
 
 160 
 
 THE PRACTICAL HOTEL STEWARD 
 
 WINES. 
 
 (French, Yiii; Geniian, Wein.) 
 The word wine is a German term. When 
 used alone it applies to the fermented juice of 
 grapes. Other fermented beverages extracted 
 from fruit and vegetables are also called wine, 
 but the name from which the same is made 
 is prefixed, such as Elderberry, Gooseberry, 
 etc. 
 
 Wine is made by taking the fruit when thor- 
 oughly ripe and the juice extracted by means 
 of a press. The product in the fresh state, 
 which is called Must is placed in large casks 
 to ferment ; and after the wine is settled and 
 cleared it is drawn from the lees (which is the 
 thick muddy sediment separated by fermenta- 
 tion) and placed in clean casks in cellars of 
 equable temperature, where it is permitted to 
 remain for some time and completed for the 
 market. 
 
 The art of making and treating wines is a 
 profession which requires study and practice. 
 There are several comprehensive books written 
 on this subject, one of them Thudlcum, where 
 everything is fully explained; and while it 
 may not be necessary for a wine steward to 
 know how wine is made and treated I have 
 found it a very pleasant study and have ob- 
 tained a great deal of valuable information, 
 which came in good place on several occasions. 
 I shall in a brief sketch endeavor to give my 
 own experience in the handling of Native 
 American Still Wines, which covers only a very 
 small field. Their treatment, however, I find 
 is very much the same the world over. In some 
 localities, of which California is one, they are 
 handled with less danger of loss owing to the 
 larger per cent of alcohol contained in them 
 than are those of the Middle Eastern States 
 and of Europe. 
 
 In Europe, all large establishments, both 
 public and private, have their well regulated 
 wine cellars, which is the pride of the keeper. 
 He pays personal attention. To the inn keeper 
 it is the most important part of his business. 
 When the cellais are extensive he has a man 
 (master of the cellar or wine steward) in 
 charge of it. In large wine houses the cellar 
 master lias a number of assistants who are 
 kept busy every day in the year issuing, draw- 
 ing and bottling the different kinds of wine. 
 In well-to-do families where the owner has a 
 small cellar a man comes around at regular in- 
 tervals, who looks after the wine, draws and 
 bottles what his patron may require until he 
 returns. Ho may have several cellars in charge 
 and thereby makes a comfortable living. 
 
 The cellars where wines are kept in the wood 
 (barrels or casks) should be located in a place 
 where an equable temperature with the least 
 possible variation the year round can be main- 
 tained, which should be not over 60 degrees 
 maximum. Sudden changes are most dangerous 
 to wines; even when in bottles this should be 
 avoided. New wines, and especially the heavy- 
 bodied ones, can stand a higher temperature; 
 it is even beneficial to them while new, as it 
 has a tendency to hasten maturity. Damp or 
 foul air is to be avoided, as it has the effect 
 to produce a moldy taste of the wines; for that 
 reason the cellar should be perfectly dry and 
 well ventilated. The ventilators should be 
 either in the ceiling, or, this being mostly im- 
 possible, in the walls as near the ceiling as 
 l)0ssible. The jjlace should be kept scrupulously 
 clean and no foreign matter, such as vege- 
 tables, kept in the same. 
 
 In the center and full length of the room or 
 cellar there should be a rack made of two tim- 
 bers laying parallel about two or two ami a 
 half feet apart, upon which the barrels are to 
 rest. The barrels should lay perfectly level, 
 with bung at the top. On the sides of the cel- 
 lar should be partitioned shelving, in which the 
 bottled wines are kept, each partition being 
 numbered or labeled showing wnat kind of wine 
 it contains. These partitions are divided into 
 sections, one to contain all the champagnes, 
 another Bordeaux, another Burgundy and so 
 on, giving each distinct type of wine a section. 
 
 All ales, beers, porters, distilled goods and 
 minerals waters should be kej^t in a separate 
 room, as the temperature does not affect them 
 so quickly. This latter room is best situated 
 so as to answer as an anteroom for the wine 
 cellar. In this can also be kept the implements 
 and utensils necessary in the cellar, such as 
 several syphons (of different sizes) which are 
 used to draw the wine from the barrels through 
 the bunghole; an assortment of long tapered 
 bungs; a bung starter; some bottle racks 
 (which are boards with large round holes in 
 which the bottles can be placed to drain after 
 washing); a corking machine; several fau- 
 cets; sulphur; labels for your bottles, and a 
 variety of copper measures and funnels. 
 
 When receiving wine in casks or barrels it 
 should be placed in the cellar on the rack 
 which should be there for the purpose, as be- 
 fore stated; then, after leveling it, wedge- 
 shaped blocks should be placed on both sides, 
 well propped, so that the barrels rest on them 
 instead of the timbers direct. The next thing 
 to be done is to remove the bung, which is done
 
 THE PKACTICAL HOTEL STEWAED 
 
 161 
 
 Avith the bung starter (this is a tool like a flat 
 long handled mallet). Several strong blows 
 on the stave near the bung will start it. After 
 removing, examine as to the condition of the 
 "wine, and also if the barrel is entirely full; 
 if not, take some wine of a similar kind and 
 iill clear up, then close up again with a long 
 bung, which can be more easily removed at 
 future inspections. 
 
 It is very important that as long as wine is 
 kept in the wood the package should be kept 
 full to the bung hole, for if there is any room 
 for air it will act on the wine and a white 
 scum to rise on the top, which will cause it to 
 "become sour in a short time. If in bottling 
 there should be more than what it takes to fill 
 the bottles on hand, the remainder should be 
 immediately drawn into a smaller barrel or 
 keg, so that they are full, always using wines 
 of the same kind to refill. Never use water, 
 as it may cause the wine to turn to vinegar. 
 Wine should always remain for some time in 
 the casks in the same position described above 
 before bottling, in order to get over the effect 
 of transportation; and then, when it has been 
 decided to bottle the same, select if possible a 
 clear day, as the lees or settling of wine act 
 very much like a barometer, slightly rising on 
 a stormy day and being settled in clear 
 weather. A matter of greatest importance is 
 the condition of the barrels, jugs, bottles or 
 other vessels in which wine is drawn or kept, 
 no barrels iu which vinegar has been kept, or 
 in which wine has become sour, or barrels in 
 which vinegar, acid or mold can be detected, 
 should be used. Fresh empty whisky or wine 
 barrels are the best. 
 Cleaning Barrels 
 
 The best method of cleaning barrels is as 
 follows: First take about eight or ten gal- 
 lons of scalding hot water (soft), adding about 
 one ounce of sal-soda, or the fourth of an 
 ounce of caustic soda. When dissolved put it 
 in the barrels to be cleaned; then drive the 
 bung lightly, shake this for about five minutes, 
 washing the barrel thoroughly ; then let run 
 out, then put tlie same quantity of clean cold 
 •^^•ater in the barrel and rinse in the same man- 
 ner. If on discharging this the water is per- 
 fectly colorless and no foreign odor remains, 
 this will be sufficient; if the contrary is the 
 case repeat the rinsing two or three times and 
 then fill the barrel with water and let it remain 
 for a day, and then, after having emptied the 
 same, take a blade of sulphur about three 
 inches long and one inch wide for a forty to 
 iifty-gallon cask, attach to a wire hook fastened 
 
 to a long bung, light and place it iu the bar- 
 rel, driving the bung. After having allowed 
 enough time for the sulphur to consume, re- 
 move the bung, also the charred parts which 
 remain attached to the hook. The barrel is 
 then ready for use. The object of sulphur is 
 to destroy any possible remaining germs, retard 
 premature fermentation and act as a preserva- 
 tive in cases where wines are very weak. 
 
 Barrels should be always sulphured after 
 being emptied and washed, as it keeps them 
 from becoming sour or turning moldy and they 
 are ready for immediate use at any time. 
 
 To prepare sulphur blades, put one pound of 
 sulphur in an iron pan and melt over a fire, 
 then cut some manilla or brown paper into 
 strips of one inch wide, and dip them into the 
 melted surplur; when well immersed draw them 
 out again and let cool. One pound will make 
 a sufficient quantity for a long while. 
 
 Cleaning Bottles 
 
 In cleaning bottles use soft warm water with 
 a little sal-soda (and glass beads where neces- 
 sary), rinse Avith clean cold water, then place, 
 bottom uj), on a rack that they may drain thor- 
 oughly. When bottling is intended, first in- 
 spect your wine; if perfectly clear, set all the 
 bottles it is intended to fill in even rows three 
 or four deep. Get your corks ready by first 
 washing in clean tepid water, as it softens 
 them and they are easier to handle with the 
 machine. It is well to have about three as- 
 sistants in order that the work move rapidly. 
 One draws vvith the syphon, one fills the bottles, 
 the other corks, caps and labels them. When 
 all is finished the bottles should be placed on 
 the sides, inclining toward the cork and re- 
 main in that position until they are to be used, 
 then they ought to stand up a day or more to 
 permit the sediment, if any, to go to the bot- 
 tom. 
 
 Wine less than two years ought not to be 
 bottled unless for immediate use. Usually 
 when bottled too young, a sediment forms on 
 the lower side of the bottle; where this inter- 
 feres with the serving it should be rebottled 
 and if this becomes necessary place the bottle 
 in an inclining position with the neck or cork 
 up. After being fully settled draw the cork, 
 shaking the bottles as little as possible, then 
 pour into other clean bottles very carefully so 
 as not to disturb the sediment. Wine improves 
 more rapidly if well treated while in wood than 
 after it is in bottles, though it is best not to 
 use it directly after bottling. It should lay 
 several months at least after bottling.
 
 16L 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Blending 
 
 It soinetiiues happens that an uld wiue lack- 
 ing in quality can be improved by blending 
 with another which possesses in a\)undance that 
 which is insufhcient in the former; for in- 
 stance, a "weak"' wine with a "heavy-bodied" 
 containing an abundance of alcohol; red wines 
 lacking in color, with the deep red. Where the 
 per cent, of alcohol is not high enough, pure 
 grape alcohol may be added. Harsh white 
 wines are refined by the use of gelatine and 
 adding distilled water. Harsh red wines are 
 improved with mild wines of the same but 
 lighter color. A white wine which is too pale 
 can be given the golden color by the use of a 
 little caramel, etc. However, blending or doc- 
 toring, is not to be encouraged, as only expert 
 judges of wine can really tell what may im- 
 prove a wine that is not up to requirements, 
 and an amateur can too easily make an expen- 
 sive blunder. 
 
 If there are several casks of young wine in 
 the cellar it should be drawn about twice a 
 year — in the spring and fall — and put into 
 clean casks, using a syphon or faucet, being 
 careful not to disturb the sediment. By pay- 
 ing proper attention to the treatment of them 
 the proprietor or manager can lay in a large 
 quantity of good new wines and in the course 
 of a few years have better goods in his cellar 
 at a reasonable cost than he can buy already 
 bottled, paying proportionately a high price 
 for them. Liqueur or sweet wines, such as 
 Port, Sherry, Madeira, Malaga, Angelica, etc., 
 do not require any of the careful treatment as 
 above mentioned, as the abundant quantity of 
 alcohol preserves them. 
 
 A Classification of Some of the Most Famous 
 Wines, Where Grown and How Made 
 Beginning with the sparkling or effervescent 
 (Mousseux) wines: This was first made in 
 the Province of Champagne, and is said to have 
 been discovered by a Benedictine monk named 
 Dom Perignon, chief cellarman of the Abbey 
 of Hautvillers, a little village in the prefecture 
 of Eeims, one of the principal wine producing 
 districts of Champagne toward the close of the 
 17th century. It was he who first conceived 
 the idea of blending or marrying the product 
 of one vineyard with that of another; that is, 
 he found a great difference in the quality of 
 the wines produced; some were light-bodied, 
 with abundant fragrance; others were more 
 generous but possessed very little bouquet. By 
 mixing these wines together in certain propor- 
 tions, and even adding wines of some previous 
 
 sujierior vintage, he gave each what was lack- 
 ing, and so imjjroved all. It also occurred to 
 him tiiat a piece of cork would make a more 
 suitable stopper than tow of hemji or flax 
 dipped in oil, which was used for that purpose 
 up to that time. While experimenting in this 
 way he discovered how to make an effervescent 
 wine that was delicate and pleasing to the 
 taste; and today no swell repast anywhere in 
 the civilized world is cDiuplete without spark- 
 ling champagne. 
 
 The wines of Champagne were recognized 
 among the finest known long before Dom Perig- 
 non 's discovery. As far back as the fifth cen- 
 tury, St. Eemi, baptiser of Clovis, the first 
 Christian king of France, bequeathed to various 
 churches the vineyards he owned at Eeims and 
 Laon, together with the men who attended to 
 their cultivation. [Henry Vizetelly in Facts 
 About Champagne.^ 
 
 Along in the middle ages champagne, the 
 wine of kings and nobles, and so highly prized 
 by them, was a heavy-bodied red wine resem- 
 bling the Burgundies, and for many years there 
 was quite a sharp tilt among the medical 
 fraternity as to the relative merits of the prod- 
 ucts of the two provinces of Champagne and 
 Burgundy, the faculty of Paris, to whom the 
 matter was referred, finally deciding in favor 
 of Champagne. 
 
 The best wines grown in Champagne are 
 those of the prefecture of Eeims and Epemay 
 on the hills sloping toward the banks of the 
 Eiver Marne. It is said that the inclination 
 of these hills, together with the soil, which con- 
 sists principally of chalk, clay and sand, are 
 most favorable to the growth of fine wine, and 
 there is no doubt but what location and soil 
 together are the factors to be reckoned with in 
 any latitude where wines are raised; as every 
 wine grower knows what a great difference there 
 is in the quality of the same kind of grapes 
 in the same vineyard. 
 
 Effervescent champagne is principally made 
 from a black grape, identical with that from 
 which red Burgundies are made, and are known 
 as Plant dore "black graped." [Thudicum 
 Treatise on Wines.] There are also other suit- 
 able varieties, such as the grape known as the 
 Meunier, which is of inferior quality, but gives 
 abundance in quantity. Only about one-fourth 
 of the entire crop of Champagne wines are 
 transformed into sparkling wines; the balance 
 is made into still wines, mostly red. 
 
 When the season is at hand to gather the 
 grapes, great numbers of laborers of both sexes 
 are engaged, who, with arm-baskets, proceed
 
 THE PEACTICAL HOTEL STEWAKD 
 
 163 
 
 lo cut them carefully, picking off all bad or 
 inferior berries, and when the arm-baskets are 
 filled they are carried to the roadway and emp- 
 tied into large hampers in which the grapes 
 are transported to the presses. This Avork is 
 done with great care to avoid breaking or 
 crushing the fruit before being pressed, for the 
 reason that as soon as the grapes are crushed 
 incipient fermentation begins to dissolve the 
 coloring matter on the husks of the black 
 grapes, and has the effect to give the wine a 
 reddish tint. The grapes should be pressed as 
 soon as possible after picking, and the time 
 for pressing them is not longer than two hours. 
 The must so produced is placed in vats and 
 allowed to remain for sometime — not exceeding 
 one day. This, after being allowed to clear, 
 is then drawn into barrels of ordinary size and 
 placed into cellars to ferment and is not dis- 
 turbed until winter. About the middle of 
 December, the wine having become jjerfectly 
 clear, is drawn from the lees. After this, manu- 
 facturing houses carry the wine to their own 
 cellars, where they do the mixing and prepare 
 the wine to suit the taste of their patrons, 
 which is done by taking different qualities of 
 wine in carefully estimated proportions, mix- 
 ing them together thoroughly in large vats 
 called "making a cuvee. " In these the wine 
 is thoroughly stirred with fan-shaped paddles 
 and then again put into barrels. Usually about 
 four-fifths of the wine from black grapes is 
 mixed with one-fifth of white grape wine. 
 
 The expert wine maker must know at this 
 time the amount of carbonic acid gas it con- 
 tains, as on this depends the strength of effer- 
 vescence, which, if too strong, will burst too 
 many bottles, or, if too weak, the wine will not 
 sparkle. They now have an instrument called 
 glueometer, whereby the exact amount of sac- 
 charine is ascertained. If it shows a lack of 
 the latter pure sugar candy is added. If an 
 excess of sugar is shown, bottling nuist be de- 
 ferred until it has been absorbed tlirough fer- 
 mentation. The fineing or clearing is done by 
 the use of gelatine dissolved in wine and small 
 quantities added in each barrel and thoroughly 
 mixed with a kind of paddle which can pass 
 vhrough the bunghole. It is during this stage 
 of fineing and blending that the wine is really 
 made and requires the greatest care to pre- 
 vent spoiling. 
 
 After this comes the bottling. Owing to the 
 tremendous pressure of the gas generated dur- 
 ing fermentation, which ensues after bottling, 
 the bottles used for the purpose must be per- 
 fectly round and the glass of even thickness. 
 
 They are all tested by an expert and none are 
 ever used a second time. Every precaution is 
 used in order to keep the percentage of bottles 
 bursting during fermentation down as low as 
 possible. 
 
 The washing is done mostly by women. They 
 dse glass beads instead of shot, and after the 
 bottles are clear they are again examined. The 
 weason for bottling is usually between April 
 and August. When the work begins the barrels 
 of wine are brought up from the cellar and 
 emptied into large vats; from there it flows 
 through pij^es into reservoirs, to which are con- 
 nected a number of faucets or taps, which close 
 uutomatically as soon as the bottle is full. 
 They are then removed and passed to the men 
 who cork them and place an iron fastener 
 (called an agrafe), which can be easily re- 
 moved when the time comes for disgorging or 
 removing the yeast. The bottles are then 
 placed in a cellar for future fermentation, dur- 
 ing which time there is some loss occasioned 
 by the bursting of the bottles; and the men 
 u-orking in these cellars when handling the bot- 
 tles are obliged to wear wire masks and leather 
 gloves to protect them from injury. After 
 fermentation ceases the bottles are placed in 
 an inclined position, neck down, and are often 
 turned, which causes the sediment which has 
 settled on the side of the bottle to deposit 
 itself down to the cork. Then the disgorging 
 begins, which is done by removing the cork 
 and, by expert manipulation, expels the lump 
 of yeast and the raising foam carrying all re- 
 maining impurities with it, with but little loss 
 of wine. The bottles then pass to the finishers, 
 who add what liqueur may be required, cork, 
 wire and label them. The wine prepared as 
 above is perfectly dry (Brut), there is no per- 
 ceptible taste of sugar; and as the taste of 
 consumers differ, some desiring more sweet 
 than others, the process of liqueuring is re- 
 torted to. This is done by the addition of a 
 liqueur prepared of spirits of wine and sugar, 
 small quantities of which are added in varying 
 projiortions to each bottle as desired. In some 
 cases the addition of a little spirits of wine 
 without sugar is all that is required. This 
 done, the bottle passes to the men who do the 
 corking, then on to others who attach the 
 strings and wire to secure the corks, then to 
 others who apply the foil, and finally they pass 
 to tiio labelcrs. The wine is then ready for 
 sliipping. 
 
 Champagne is produced in four qualities, 
 namely: 
 
 1 — Xnn Mousseux.
 
 164 
 
 THE PRACTICAL HOTEL STEWARD 
 
 2 — Clement. 
 
 3 — Mousseux. 
 
 4 — Grand Mousseux. 
 
 The first, NON MOUSSEUX, is fined, drawn 
 into bottles, corked and tied in the usual man- 
 ner, but does not become effervescent ; it is the 
 original method of making bottled champagne. 
 
 (2) CREMEXT is moderately sparkling; 
 there is only a slight effervescence when 2>oured 
 into the glass. 
 
 (3) MOUSSEUX— This wino when the bot- 
 tle is opened projects the cork witli an audible 
 reiiort and rises gentlj' to the mouth of the 
 .bottle. 
 
 (4) GRAXD MOUSSEUX projects the cork 
 ■with a loud report and the wine overflows the 
 bottle. 
 
 The prices on wines for the market are ac- 
 cording to the different grades, which are: 
 Ordinary wines, Fine wines and Cabinet wines, 
 Pale wines and Reddish wines. By the term 
 dry or extra dry (brut) is meant wines to 
 which no sweetening has been added and is in 
 its natural state. Sec or Grand Sec is used 
 for wines which have been added to with sweet 
 liqueur. 
 
 The first man to introduce sparkling cham- 
 pagne bearing the manufacturer's name (be- 
 coming immediately a popular wine with the 
 French nobility) was the Marquis De Sillery. 
 Since then the number of champagne makers 
 has constantly increased. Among the older and 
 most prominent houses now manufacturing 
 sparkling champagnes (the majority of whom 
 make both natural, intermediate or Grand Sec 
 wines), are the following: 
 
 Veuve Cliquot (now Cliquot-Werle). 
 
 Moet & Chandon. 
 
 G. II. Mumm & Co. 
 .Pommery & Greno. 
 
 Deutz & Gelderman. 
 
 Heidsiek & Co. 
 
 Ernest Irroy. 
 
 Ruinart Pere & Fils. 
 
 Perrier .Touet. 
 
 George Goulet. 
 
 Krug & Co. 
 
 Louis Roederer. 
 
 Delbeck & Co. 
 
 Dagonet & Fils. 
 
 Bouche Fils & Co. 
 
 Giesler & Co. 
 
 Fisse Thirion & Co. 
 
 Due de Montebello. 
 
 Pol Roger. 
 
 Mercier. 
 
 Binet Fils & Co.. and others. 
 
 Most of these are located at Reims, Epernay, 
 Ay, Avize, Mareuil and Rilly. Some of them 
 do not ship, but sell to shippers who attach 
 their own labels. 
 
 AH sparkling wines (of which a variety are 
 made in all producing countries of Europe and 
 America) are with few exceptions made like 
 those of Chanqjagne. In many instances men 
 who have learnt in the cellars of Champagne 
 are usually imported where an effort is being 
 made to make effervescent wines. Some of 
 these wines are: 
 
 In France: SPARKLIXG SAUTERNES, 
 made by E. Normandin & Co., near Bordeaux, 
 in a little town of Chateauneuf. 
 
 In the Province of Anjou (the cradle of the 
 Plantagenet kings) SPARKLING SAUMUR is 
 extensively made. This section ranks next to 
 Champagne in importance of making efferves- 
 cent wines and they are largely sold as the real 
 champagne. 
 
 In Burgundy we find the SPARKLING 
 CHAMBERTIX, VOUGEOT, ROMANEE, 
 NUITS and VOLNEY. 
 
 In Lower Burgundy the effervescent VIN 
 D'ARBANNE is made at Bar Sur Aube; near 
 that place the VIN D'ARBOIS is also made; 
 but the latter wines retain their effervescence 
 only a few years. 
 
 In the South of France the SPARKLING 
 ST. PER AY is a wine of good reputation. The 
 method of making it differs somewhat from 
 champagne. The grapes from which these 
 wines are made are very sweet and require no 
 addition of sugar, which enables the manufac- 
 turers to dispense with some of the operations 
 necessary in making champagne, which requires 
 fermentation both in the cask and afterwards 
 in the bottles. In making Sparkling St. Peray 
 only one fermentation is necessary, the must 
 being bottled as it comes from the prei^ses. In 
 years when the grapes contain too much sugar 
 a little dry white wine is added after disgorg- 
 ing, which is done the same as in champagne. 
 This wine is of a pale golden color and said to 
 be of fine flavor. It is said that it is so strong 
 in alcohol that one glass of it has an equal 
 exhilarating effect of three glasses of cham- 
 pagne. This wine improves in keeping a few 
 years but finally loses all of its effervescence. 
 It is marketed in England, Russia, Belgium, 
 Holland and Germany. There is made also a 
 wine known as CLARIETTE DE DIE, which 
 when newly made is a sweet sparkling wine, but 
 loses all of its effervescence in about two years. 
 At Limoux near the base of the Pyrenees they 
 make the SPARKLING RLANQUETTE, which
 
 THE PirACTICAL HOTEL STEWAED 
 
 165 
 
 js niiK-li favoreil in that section and usually 
 classed with the Saint Peray, but does not com- 
 pare with champagne. 
 
 In Germany, on the Khine, tliey make success- 
 fully sparkling HOCK and MOSELLE very ex- 
 tensively, both sweet and dry, the latter find- 
 ing much favor in England. 
 
 In Austria-Hungary are made the sparkling 
 VOSLAUEK, a Riesliug champagne and others. 
 It is said that in Austria-Hungary the best 
 sparkling wines outside of France are made. 
 
 In Spain, Italy, Greece and Switzerland 
 sparkling wines are made with varying success. 
 
 In the United States we have first of all 
 SPARKLING CATAWBA, chiefly known 
 among which are: The Cooks Imperial of St. 
 Louis, the Great Western of New York, Gold 
 Seal of Ohio. 
 
 The sparkling Sonoma of California (in the 
 making of which are used grapes of foreign 
 origin) is considered by many the finest spark- 
 ling wine made in this country and large quan- 
 tities of it is shipped to China, Japan, Aus- 
 tralia, etc. 
 
 Good champagnes are of a pale straw color, 
 but not yellowish. When it is pinkish it indi- 
 cates some of the coloring matter was extracted 
 from the black grapes in pressing. Dry cham- 
 pagne contains about 18 degrees of proof 
 spirit, the sweet or liqueured ones contain as 
 high as 30 degrees and over. Grand vintages 
 do not occur oftener than twice and seldom 
 more than once in ten years. Such wines if 
 properly kept by laying down in a cool dry 
 cellar will keep on improving for ten to twelve 
 years, but after that it will begin to lose its 
 effervescence. Fine champagne should never 
 be iced in the glass nor iced to the extent that 
 they usually are, says Henry Vizetelly in Facts 
 <ind Hints. 
 
 Really fine dry chami)agne sliouhl not be 
 chilled below fifty degrees Fahr. ; but tiie 
 sweet cliampagnes can be iced to freezing and 
 he most palatable. 
 
 STILL DRY WINES— "FRANCE" 
 Bordeaux 
 
 The finest still red wines in the world are 
 grown in a district in l^'rance knowu as the de- 
 partment of Gironde, of wiiich liordeaux is the 
 principal market and port from which it is 
 exported. For this reason these wines are 
 connnouly called Bordeaux wines. The fact 
 these wines are so much in demand in foreign 
 markets has caused the merchants to send 
 agents to many parts of France to buy such 
 wines ns can be used as a substitute or to blend 
 
 with the home product; this is the reason that 
 the annual exportation of Bordeaux wines is 
 many times greater than the Gironde can pro- 
 duce. 
 
 The Gironde is divided into several prov- 
 inces, the principal ones of which are the 
 Medoc, Saul ernes and Graves. Of these, the 
 Medoc is noted for its excellent red, and Sau- 
 ternes and Graves for white wines. 
 
 The vines which principally produce the red 
 Avines of the Gironde are known as the Caber- 
 net Sauvignon, bearing small bluish black fruit. 
 Tile Franc Cabernet, a small dark berry, and 
 the Malbec, a dark bluish berry; the latter pro- 
 duces a wine so dark that it is often used in 
 mixing white wines, so that many white wines 
 are transformed into red. 
 
 The time for making wine in this district be- 
 gins in August, Avlien the season is good, but. 
 more often it does not begin until after the 
 middle of September and lasts until October. 
 
 When the time for harvest begins, large num- 
 bers of men, women and children gather the 
 grapes in a similar way as described in the 
 article on champagnes; but after they are de- 
 livered at the wagon they are thrown into vats 
 and a man stamps them down. When this is 
 full the load is taken to the press house, where 
 the berries are removed from the stalks and 
 trodden on platforms, after which grapes, husk 
 and stems are thrown into large vats, where 
 they are allowed to ferment from four to six 
 days, according to the tem])erature. The must 
 has by this time lost its sweet taste and as- 
 sumed that of wine. It is then drawn off and 
 placed in casks; after all that flows freely is 
 drawn off, the mure is pressed. It should not 
 require over three days to fill a cask. This is 
 then placed in a moderate cellar to ferment 
 and care is taken that what is lost by evapora- 
 tion is replenished every three or four days, 
 so that the casks are always full. In Decem- 
 ber or .January the wine is racked for the first 
 time, then again in April and the following 
 September; after that the wine is drawn twice 
 a year until it is bottled, which is usually done 
 after the fourth year. 
 
 The wines are classified into first, second, 
 third, fourtli and fifth growths and bear the 
 names of the estates at which they are grown. 
 
 To the first growths belong the following: 
 Chateau ^fargaux 
 ' ' Lafitte 
 
 " Latour 
 
 " Haut Briou 
 
 They load ali other red Bordeaux wines for 
 (incMiess, lionquet luid body.
 
 166 
 
 THE PKACTICAL HOTEL STEWARD 
 
 To the second growths belong: 
 Chateau ilouton Rothschild 
 ' ' Rouzan Segla 
 " Rouzan Gassies 
 
 ' ' Leoville Lascases 
 ' ' Leoville Poyferre 
 
 " Leoville Barton 
 
 " Diirfurt Viveus 
 
 ' ' Lascombes 
 " Gruard Larose Sarget 
 " Gruard Larose 
 " Branne Cartenac 
 " Pichon Longueville 
 
 ' ' Pichon Longueville Lalande 
 " Ducru Beaucaillou 
 
 Cos d'Estournel 
 Chateau Montrose. 
 Among the third growths are: 
 Chateau Becker 
 * * Ferriere 
 " Colon Segur 
 
 " Desmirail 
 
 ' ' Lagune 
 ' ' Palmer 
 
 ' * Brown 
 
 ' ' Malescot 
 
 '■* Giscaurs 
 
 * ' Lagrange 
 
 ' ' Isson. 
 
 Of the fourth growths I will mention: 
 Chateau St. Pierre 
 " Branaire 
 
 Talbot 
 
 Duhart Milon 
 ' ' Poujet 
 
 ' ' Rochet 
 
 ' ' Beycheville 
 
 Marquis de Tlierme. 
 The fifth growths: 
 Chateau Pontet Canet 
 
 Batailley 
 Grand Puy Lacoste 
 Chateau Lynch Bages 
 " :\loussas 
 Labarde 
 " Mauton d'Armailhocq 
 
 " Haut Bages 
 ' ' Tertre 
 
 ' ' Belgrave 
 
 " Camensae 
 
 Co's Labory 
 Chateau Clerc Milon 
 *' Craizet Bages 
 * ' Contemerle 
 and many others comprising the product of 
 nearly two hundred vineyards. The system of 
 classifying Bordeaux wines is a very old one, 
 
 but was revised by the ' ' Chambre Sindicale ' ' 
 of wine brokers in 1855, resulting in as above 
 listed, there having been but few changes since 
 excepting the addition of new names. 
 
 Other red wines of the Gironde which have 
 high rating in the market are the 
 St. Emilion 
 
 St. ^lartin de Mazerat 
 St. Christophe 
 St. Laurent 
 St. Hyppolyte 
 St. Etienne de Lisse. 
 The fine white wines produced in Sauternes 
 and Graves are made from white grapes 
 known as the Semillons and the Sauvignone. 
 The mode of making these wines differs from 
 that of the red wines very materially. In the 
 first place, the grapes are allowed to hang on 
 the vines until they are thoroughly ripe and 
 begin to shoiv signs of decay of the husk imme- 
 diately around the stem. The gatherers then 
 collect them by taking the single berries only, 
 such as answer the description. This makes 
 several gatherings necessary, until they are all 
 collected. The grapes are pressed and the 
 must, which is extremely sweet, is placed in 
 casks and allowed to ferment in a shed, each 
 day's vintage being kept by itself. The wines 
 made from the first collection is called head 
 wine, it is the sweetest; the second collection 
 middle wine, and the third and subsequent col- 
 lections the tail wines; they are the driest. 
 
 During fermentation the yeast is not expelled 
 from the bunghole but is forced to the bottom, 
 thus retaining more alcohol. 
 
 The first growths of Sauternes and Graves 
 white Mines are: 
 Chateau Y(iuoni 
 
 La Tour Blanche 
 ' ' Peyraguey 
 ' ' Vigneau 
 
 '.' Suduiraut 
 
 ' ' Coutet 
 
 " Climens 
 
 ' ' Bayle 
 
 " Ricussec 
 
 ' ' Ra])aut. 
 
 The second growths are: 
 Chateau Mi rat 
 ' ' Doisy 
 
 ' ' Peyxatto 
 
 * * d "Arehe 
 
 " Filhot 
 
 " Broustet Nerac 
 
 Caillou 
 ' * Sauau 
 
 " Malle 
 
 ' * Romcr 
 
 " Lamothe.
 
 THE PRACTICAL 
 
 Burgundy 
 
 These wines beloog to the finest of France 
 and in the middle ages \Tere considered the 
 standard table wines of notable people. 
 
 Burgundy is situated in the middle east of 
 France and is one of the oldest wine growing 
 districts in Europe. The jtrincipal varieties 
 of vines grown are the Pineau and the Gamy ; 
 these are black grapes from which the red 
 Burgundies are made. Tlie wliite grapes are 
 Chardeney. The process of making the wine 
 is very much like in the Gironde district for 
 the red wines. The grapes are crushed and 
 fermented in vats and after five or six days 
 the wine is drawn off and the mure pressed, 
 the whole placed in casks for final fermenta- 
 tion in cellars and is not drawn from the lees 
 until about February. It requires about four 
 years before it is ready for bottling. The 
 principal growths of red Burgundies are: 
 
 Komanee Conti (red and white) 
 
 Clos de Vougeot 
 
 Ghambertin (red and white) 
 
 Eiehebourg 
 
 Musigny 
 
 La Taelie 
 
 Clos de Tart 
 
 Nuits St. George 
 
 Beaujolais (red and white) 
 
 Pommard 
 
 Nuits 
 
 Yolney 
 
 Beaune 
 
 Aloxe 
 
 Monthelie 
 
 Puligny 
 
 Gorton 
 
 Macon (red and white) 
 
 Meursault (red and white) 
 
 Savigny 
 
 Auxey 
 
 Bas 
 
 Santena}' — Haut 
 
 Noley 
 
 Cassagne. 
 
 Montrachet and Gliablia are the leading 
 white wines of the district. 
 
 Where white and red wines are iiiiidc from 
 the same (black) grapes they proceed as in 
 champagne, by first pressing the grajies before 
 they are vatted for fermentation and the mure 
 is placed in the vats afterwards. 
 
 HOTEL STEWARD 167 
 
 many of them compare favorably with those of 
 Bordeaux. The best among them are the red 
 and white Hermitage, made from grapes known 
 as the ' ' Petite Sirrah ' ' for red wines, and the 
 Raussanne and Marsanne for white wine. The 
 Petit Sirrah bears a very sweet, dark violet 
 colored grape well packed; the Raussanne and 
 Marsanne bear small white grapes. Wine mak- 
 ing is done about the same as in Bordeaux. 
 
 The red Hermitage wines are of a very beau- 
 tiful color and fine boquet. 
 
 Of the principal growths I will mention: 
 RED, Le Greffieux 
 ' ' La Ghantalouette 
 ' ' Les Lands 
 " Les Burges 
 ' ' :\Iuret 
 " Le Meal 
 ' ' Beaume 
 " Les Bessas 
 ' ' Roueoule 
 " Guiognieres 
 " Cote Rotie 
 WHITE, Clairette de Die. 
 Well-known wines of the Department of 
 Isere are: 
 
 RED, St. Saom 
 " La Terasse 
 " St. Ghef 
 " St. Verand 
 " Ruy 
 " Jarrie 
 " Eevention 
 WHITE, those of Gondrieu. 
 The following are made from black grapes 
 known as Terret Piepoule and Grenache: 
 ROSE COLORED, Tavel (very dry) 
 " " Lirac (very dry) 
 
 " " Ghuselan (sweet) 
 
 " "■ St. Genies (sweet) 
 
 " " Roquemaure (dry) 
 
 RED, Orsan (dry) 
 
 " St. Laurent des Arabes (dry) 
 Another once famous wine adjoining the 
 above district is the 
 
 Chateauneuf du Pape. 
 It is of intensely deep color, heavy bodied 
 with a sweet, slightly bitterish taste. 
 
 On the right side of the Rhone are situated 
 the vineyards of St. Peray, where the white 
 dry St. Peray is made; as also the sparkling 
 wine of tlie same name, mention of which was 
 made in a previous article on champagnes. 
 
 The Wines of the Cotes du Rhone 
 
 This section is along the left border of the 
 Eiver Rhone in the department of Drome. The 
 wines grown there arc of superior quality and 
 
 The Wines of the South of France, Compris- 
 ing the Departments of Herault, Gard, 
 Aude and Pyrenees Orientals 
 The wines produced in this section are 
 iiio'itly sweet, containing a great deal of alco-
 
 168 
 
 THE PRACTICAL 
 
 hoi, both from nature (the grapes being very 
 sweet when ripe) and by the addition of spirits 
 at different stages to fortify them against 
 spoiling. The grapes grown principally are 
 the Grenaehe noir, producing a large blueish- 
 blaek fruit; Muscat, Maccabeo, Malvoise and 
 Eancio, the wines made from these bearing the 
 same name. 
 
 Dry wine is made from the Carignane. 
 Muscat wine is made by placing the grapes 
 on trays in the sun until they begin to appear 
 like raisins; they are then crushed and pressed, 
 which gives a must almost like a syrup, which 
 is placed in barrels to ferment. The barrels 
 are not entirely filled. After fermentation the 
 ■wine is racked, becoming clear after the second 
 year and has a decided muscat boquet. 
 
 In many other instances the wines, such as 
 Malvoise, the grapes are handled with the 
 greatest care to prevent them from becoming 
 bruised, which would cause them to lose much 
 flavor. The must from these is mixed witii 
 some wine spirits and allowed to ferment. 
 After completion the wine is racked and more 
 spirits added. A diy Malvoise is made by 
 allowing a full fermentation, no spirits added. 
 The other sweet or licjueur wines are made 
 by placing the must in pans over a tire until 
 a scum rises, which is removed. The juice is 
 then allowed to cool, afterward put in barrels 
 ■with the addition of spirits and is racked every 
 four weeks for six months, thus preventing 
 fermentation. 
 
 Still another method is tliat of making the 
 Grenaehe, where fermentation is suppressed by 
 frequent racking, sulphuring the barrels very 
 strongly and adding a little spirits at oacli 
 racking, no yeast being allowed to remain, the 
 wine being racked as soon as any has accumu- 
 lated. 
 
 Most noted among the wines grown in this 
 section are: 
 
 EED, St. Georges (sweet) 
 
 " St. Drezery " 
 
 " St. Chrystol " 
 
 " Vin Rancio " 
 
 " Picaidin (dry) 
 
 " St. Gilles, spirituous (dry) 
 
 " Langlade (sweet) 
 
 " Florae " 
 
 " Costiers " 
 
 * ' Uchard ' ' 
 
 ' * Jonquieres ' ' 
 
 ' ' Vauvert ' ' 
 
 " Ledenon " 
 
 " Roussillon " 
 
 (dry) 
 
 HOTEL STEWARD 
 
 RED Opoul (sweet) 
 
 ' ' Salces ' ' 
 
 ' ' Monnai ' ' 
 
 ' ' Estargel ' ' 
 
 ' ' Frontignau ' ' 
 " Kivelsaltes '' 
 
 (dry) 
 " Malvoise (sweet) 
 ' ' Maccabeo ' ' 
 
 " Grenaehe " 
 
 EED AND WHITE, :Muscat (sweet) 
 WHITE, Clairettes 
 
 " Blanquette de Limoux " 
 
 (dry) 
 " Luuel (sweet) 
 Large quantities of the sweet red wines are 
 exported as vintage Port. 
 
 The alcoholic strength of the different 
 growths of wines of France are: 
 
 Bordeaux from 1314 to 17 per cent, proof 
 spirit. 
 
 Burgundy (red) of the finer growths contain 
 from 19 to 24 per cent, proof spirit; while the 
 fine white Burgundy contains from 20 to 30 
 per cent. 
 
 Hermitage wines contain from 21 to 25 per 
 cent. sx)irits. 
 
 White St. Peray as high as 27 per cent. 
 Some of the wines of the South of France 
 contain as low as 10 and from that up to 30 
 per cent, of proof spirits. 
 
 Germany 
 
 While the wine growing area of Germany is 
 quite small compared with other countries, it 
 ranks with the first in the quality of some of 
 its white wines produced along the banks of the 
 Rhine. They are famous the w-orld over and 
 no high-class wine list is complete without 
 either a Steinberger Cabinet, a Johannisberger 
 Schloss, or a ^lareobrunner. 
 
 The system of raising and making wine here 
 is the same as in Bordeaux, and the principal 
 vines grown are the Eiesling, Traminer, Burger, 
 Grosser Reuschling and Rulander. The black- 
 Burgundy grape Pineau are grown for red 
 wine, but very little of the latter is made in 
 Germany; they make mostly white wines. 
 
 The principal growths of the section known 
 as the Rhinegan are: 
 White Steinberger 
 
 " .Johannisberger 
 
 " ]\larcobrunner 
 
 " Raucnthalor 
 
 " Ruedeslipimer 
 
 " Kiedriclier Grafenberg 
 
 " Rothenberger
 
 THE PBACTICAL HOTEL STEWAED 
 
 169 
 
 White Geisenheimer 
 ' ' Hattenheimer 
 ' ' Hallgartener Auslef^e 
 ' ' Schiersteinei" 
 ' ' Winkeler 
 " Oestiioher Auslese 
 ' ' Erbacher ' * 
 
 " Eibingen 
 " Eltviller Sonnenberg 
 Bed Assmamshauser 
 ' ' Ingelheinier 
 ' ' Heidelsheimei' 
 ' ' Kreutzberger 
 ' * Dattenberger 
 ' ' Walportzheimer 
 ' ' Ahrweiler 
 ' * Bodendorf er 
 At Hochheim the celebrated wine by that 
 pame is grown. It was one of the first Ehine 
 wines known in England, where they applied 
 to it the term Hock, by which all Ehine wines 
 are now called, or rather, miscalled. 
 
 The principal wines from Hochheim on the 
 Main are the 
 
 White Hochheimei 
 * * Neroberger 
 ' * Kostheimer 
 ' ' Wickerer 
 In the Ehine and Xahe Valley, well known 
 growths are the 
 
 White Itzsteiner 
 ' ' Schlossberger 
 ' ' Scharlachberger 
 ' ' Kausenberger 
 ' ' Norheimer 
 ' ' Monzingener 
 ' ' Erbenburger 
 ' ' Bosdenheimer 
 In the Ehine Hesse section the best known 
 wines are : 
 
 Wliite Liebfrau milch 
 " Xiersteiner 
 ' ' Laubenlieimer 
 ' ' Nackenheimer 
 " Bodenheimer 
 ' ' Oppenhimer 
 The greater part of the above wines appear 
 in the market as Niersteiner. 
 
 In Eliiiio Bavaria tliey raise the 
 White Deidesheimer 
 ' * Duerkheimer 
 ' ' Forster 
 
 " Koenigsbacher, etc. 
 On the Main are the 
 Steinwein 
 Leistenwein 
 Moenchsberger 
 
 Aschaffenburger 
 White Eschendorfer 
 ' ' Ilolburger 
 " Ilomburger 
 ' ' Hoersteiner 
 * ' Karlburger 
 
 ' ' Klingenberger and many others. 
 The best known Moselle wines are: 
 White Bernacastler doctor 
 ' ' Braunberger 
 ' ' Piesporter 
 " Graach 
 * ' Josephshof er 
 * ' Thiergaertner 
 ' ' Odelsberger 
 " Olewig Xeuberger 
 ' ' Zeltinger. 
 The Saar Valley produces the 
 Kanzemer 
 Wiltinger 
 Oberemmeler. 
 In Baden the following wines are best 
 known : 
 
 White ^larkgraefier 
 " Ihringer Auslese 
 ' * Clevener 
 ' ' Klingelberger 
 ' ' Ilubberger 
 ' ' Kirchberger 
 ' ' Hemsberger and 
 Eed Aflfenthaler. 
 Alsace Loraine: 
 
 White Bappoltsweiler 
 ' ' Hunaweiler 
 ' ' Osterberger 
 ' ' Zahnacker 
 ' ' Sultzmelt 
 " Chateau Salins 
 " Longeville, etc. 
 In this section they also make a straw wine, 
 in the making of which the grapes are placed 
 on straw after gathering tliem and left there 
 until quite dry, almost like raisins, and then 
 pressed. This makes a very sweet, but only 
 l)artially fermented wine. 
 
 Auslese wines are made from over ripe 
 grapes, the harvesters carefully i)icking all over 
 ri[)e berries from the bushes and i)lacing them 
 in a separate receptacle as they gather the 
 crop. These over ripe berries when pressed 
 give a very heavy must similar to that de- 
 scribed in making sauterne wines and gives a 
 rather sweet liquorous product. 
 
 The Steinberger cabinet wines are made in 
 a separate hall from the balance, the main 
 presses being in an old chapel of what was 
 formerly the Closter Erbach. A short distance
 
 170 
 
 THE PKACTICAL HOTEL STEWARD 
 
 from this is the press hall for the cabinet wines, 
 and close by is built the so-called cabinet, a 
 cellar or vault above ground in which all the 
 fine wines of this vineyard are kept. For this 
 reason they are called Cabinet wines. 
 
 The alcoholic strength of the leading German 
 wines range between 15 and 25 degrees of 
 proof spirit. 
 Wines of Austria 
 
 Wine growing and making is an important 
 industry in many parts of Austria, but it is 
 owing to the fact that in some instances the 
 wines are very poor and will not last that most 
 of them are consumed at lioine. In some sec- 
 tions very good wines are produced, especially 
 in the southern j^art of Austria the red wines 
 are so dark and full bodied that when mixed 
 with an equal part of water they still have the 
 color and strength of ordinary Bordeaux wines, 
 while in the less favorable sections they are 
 extremely poor, rasping the tongue like the 
 roughest eider, "i?. Visetelly in Wines of tJie 
 World." 
 
 The principal grapes grown are the blue 
 Portuguese and are said to have been imported 
 from Portugal. The wines grown in Lower 
 Austria belong to the better qualities and are 
 well known throughout Europe, the leading ones 
 of which are: 
 
 Eed and white A'oslauer 
 White Goldeck 
 
 " Guuipoldskirchner 
 
 ' ' Klosterneuburger 
 
 ' ' Weidlinger 
 
 ' ' Nussdorf er 
 
 ' ' Grinzinger 
 
 * * Perehtolsdorf er 
 
 ' ' Brunner and 
 
 " Riesling. 
 Of the above varieties the Voslauer is the 
 best known. The market for these wines is 
 Russia, Turkey, Egypt, Germany and England. 
 The general character of Red Voslauer is like 
 Bordeaux but stronger and rather more sweet- 
 isli, while tlio white somewhat resembles white 
 Burgundy. The white wines are made mostly 
 from the Riesling grape and most of the wines 
 are ready for bottling after three years. 
 Other wines of good quality are: 
 White INlailberger 
 
 ' ' Haugsdorfer 
 
 ' ' Guntramsdorfer 
 
 ' ' Enzerdorfer 
 
 ' ' Strausser 
 
 " Shiebbs 
 Red Matzner 
 
 " ilerkensteiner 
 
 Red Falkensteiner and 
 ' ' Schrattentlialer. 
 The principal growths of Styria are first the 
 White Lullenbevger 
 * ' Wallershack 
 " Kaisersberger 
 " Grunauer 
 " Jerusalcmer 
 ' * Eadkersburger 
 " Schmitsberger 
 " Rittersberger 
 " Eiehberger and others. 
 The above wines are made from the Malvas'ui 
 and Hosier grapes and are rather sweet and 
 syrupy, with a fine spirituous flavor. Some of 
 the other wines are: 
 
 Red and wliite Marburger 
 Red Gonobitzer. 
 The Styrian Schiller wines (so called because 
 of having a light red color) are: 
 Hoehenburger 
 Schwanberger. 
 Mr. Vizetelli says there are some two hun- 
 dred different kinds of wines grown in Styria, 
 which differ in flavor, quality and time of 
 ripening. 
 
 The wines of German Tyrol are on the aver- 
 age similar to the Bordeaux. I will name the 
 Eed St. IMagdealene 
 ' * Leitacher 
 ' ' Hoertenberger 
 Red and white Salurner 
 W^hite Terlauer 
 ' ' Eppaner 
 * ' Kalterer 
 ' * Seewein 
 " Schloss Rametzer 
 ' ' Kuechelberger. 
 
 Italian Tyrol produces large quantities of 
 fine red wines from grapes known as the Bur- 
 gundy, Cabernet and Portugese ' ' imported ' ' 
 and Eassara, Gropello di Revo, Pavana and 
 other "natives." Some of the wines of this 
 section are the 
 Red Isera 
 
 " Calliand 
 
 " Ala 
 
 * * Eovereto 
 
 * ' Ngrara 
 
 * ' Mezzolombardo 
 
 " San Michele 
 
 ' ' Maizemino. 
 
 The names of some of the Moravian wines 
 are: 
 
 White Poleschowitz 
 ' ' Pollau 
 * ' Bratelsbrunn
 
 THE PRACTICAL HOTEL STEWAED 
 
 171 
 
 Wihte Klentnitz 
 * ' Bamnoehl 
 ' ' Eaiischenbruc'h 
 " Scbattau. 
 Of Bohemia : 
 Eed ^Melnicker. 
 Eed and white Labin 
 " " " Trogslaver 
 " " " Berkowitzer 
 White Cerneseker 
 ' ' Trojer 
 In Illyria the}' produce a deep red full bodied 
 wine known as Sittersdorfer, others: 
 
 Stadtberger, a Schiller (light red) wine 
 Bigama, golden 
 St. Caneian, white 
 And the Pieolit, a thick sweet straw wine, 
 the latter is quite a favorite in Turkey and 
 Southern Eussia, to where it is extensively 
 shipped. 
 
 Near Trieste are grown the 
 
 Prosecco, i eddish yellow straw wine 
 Merzaminos, dark red 
 Eef ascos " " 
 
 Piantadella " " 
 Wines from this section do not grow old, 
 most of them being used when less than a year 
 old. 
 
 Dalmatia produces some very good wines, 
 ranking above the average of Austrian wines. 
 The grapes principally grown are mostly of 
 Italian origin. Some of them are the Kadarka, 
 the Crelenjaek, the Plavec and Madrulj. All 
 of them dark varieties. Among the white are 
 the Vugava and Maraschino, a very sweet grape 
 from which a sweet liqueur wine is made by 
 that name (but this must not be mistaken for 
 the liqueur by that name which is a distillation 
 of cherries). 
 
 The Vugava wine is of a bright golden color, 
 sweet and spirituous. 
 
 Cerljenacer, color and taste like Malaga 
 ISIadrina, deep red, sweet 
 Zlatarizza, rose color 
 Eusivica, deep red, sweet 
 Muscat di Rosa, white. 
 The latter from the Almissa Muscat grape, 
 which gives delightful sweet wine of delicate 
 rose scent. The Dalmatian wines are the most 
 spirituous of all Austrian wines, in some years 
 containing over thirty per cent, of proof spirit, 
 the strength of the other wines ranging from 
 as low as 12 to as high as 28 per cent, of proof 
 spirits. 
 
 Hungaria 
 
 The wines of Hungaria have been renowned 
 for many centuries. History states that the 
 
 Romans introduced the cultivation of the vine 
 about the beginning of the Christian era. Of 
 the many excellent varieties produced, the 
 Takey and Eust wines are the most famous, 
 the former commanding a higher price than any 
 other wine in the world. 
 
 Takey wine is made from several kinds of 
 grapes, the Furmint or white Hungarian, the 
 Weissling, the white Takey and white Malvasia. 
 The grapes remain on the vine until they are in 
 a shrivelled condition, and when gathered the 
 perfectly dried berries are selected and i:ilaced 
 in tubs with j^erforated bottoms. The grapes 
 exude from their own weight uj^on each other. 
 The drippings pass into a receptacle placed un- 
 der the tubs. The liquid so collected contains 
 a large amount of sugar. This is called essence. 
 It passes through a very slow fermentation and 
 contains but little alcohol. It must be very old 
 before being ready for market, and is not con- 
 sidered fully matured until about thirty years 
 old in the barrel. 
 
 Takey Ausbruch is made by adding to the 
 must of the plump ripe grape a certain per cent, 
 of dry berries. The wine made without any 
 addition of dry berries is called ordinary wine; 
 and where the grapes are pressed as they conic 
 from the vineyard (dry and plump together) 
 is called natural wine ' ' Szamorodni. ' ' 
 
 The imperial Takey grows at a small town 
 named Tarczal and never appears in trade. 
 
 Among the wines of the first class I will men- 
 tion: 
 
 Takey, essence, sweet white 
 
 ' ' Ausbruch, sweet white 
 Ruster Ausbruch, sweet white 
 ;Menes Magyarat Ausbruch, sweet, red and wiiite 
 Bakacsonyer Bratenwein, white 
 Somlauer Bratenwein, white 
 Szamorodnyer Bratenwein, white 
 Neszeling, table and dessert wines, white 
 Villany, like Burgundy, red 
 Adelsberger, dinner and dessert wine, red 
 Erlauer, light bodied, red 
 Szegzardi, table wine, red 
 Baraya, dinner wine, red 
 Stcmbruch, dinner wine, white 
 Ermellicker, Bratenwein, white 
 Eisenberger, dinner, white 
 Odenherger, sweetish, white 
 Somogy, red and white 
 Simonthurn, sweetish, red 
 Meneser, Ausbruch "like Port," red 
 Menesch, white 
 Magyarater, white 
 Karlowitzer, red 
 Tetenyer, slightly sweet, deep red
 
 172 
 
 and many others. 
 
 The alcoholic strength of Hungarian wines 
 averages from 18 to 28 per cent, proof spirits. 
 Takey has from 20 to 25 per cent. 
 
 Wines of Spain 
 
 In Spain they do not have cellars in which to 
 make and keep wine, but instead they have 
 large buildings above ground with doors and 
 windows. In these "Bodegas," as they are 
 ealled, the wine is made and kept until it is 
 sold. The wine has no protection from the sud- 
 den and sometimes extreme changes of tem- 
 perature; it is no wonder, then, that many a 
 butt becomes sick and has to be sent to the 
 distillery to be turned into alcohol, which is 
 the case in that country. 
 
 While wines are grown to a great extent all 
 over Spain, the sections where this industry 
 forms a most important item in their source of 
 revenue are Jerez, Manzanilla, Malaga, Gra- 
 nada, Valencia and Terragona. Of these Jerez 
 heads the list in producing fine sherries. In 
 the other districts named they make, besides 
 sherries, also white and red wines, both sweet 
 and dry, some of them resembling those of 
 Bordeaux. 
 
 Of the principal varieties of grapes from 
 which sherry is made are the Mantuo Castel- 
 lano, prolific large berries; the Polomino Me- 
 dium, green color ; the Perruno, small yellow, 
 and the greenish white Pedro Jimenez. 
 
 In making wine they first place all the ri^ie 
 grapes in a lagar (which is a trough of wood 
 in which the wine is pressed) and dust them 
 over with plaster of paris, which has the effect 
 to neutralize the acid contained in the grapes. 
 After this they are pressed. The weaker musts 
 are then sulphured, which is done by filling a 
 vat in the top of which is a sieve through which 
 the must flows after being poured into the vat 
 by a pump from below; the must flowing 
 through the sieve spreads it like a shower and 
 causes it to freely absorb the sulpluirous acid. 
 This is done to prevent the wine from becom- 
 ing sour while still imperfectly fermented. 
 
 The barrels in which the must is placed are 
 never entirely' filled, but tiiere is always a 
 vacuum of several gallons. In the winter the 
 wine is racked from the lees and afterward a 
 certain amount of spirits added to each butt, 
 the fine wines receiving much less than the 
 common ones at this time. To the latter class 
 Vin de Color is a(l<led, which is a ([uantity of 
 must boiled down to one-fifth its original bulk 
 in a copper kettle; this makes a brown liquid 
 almost the consistency of thin molasses, with 
 an unpleasant bitter taste. Quantities of this 
 
 THE PRACTICAL HOTEL STEWARD 
 
 is added until the wine is of the desired color. 
 Sherry is naturally a dry wine, but as a 
 
 large per cent, of the exjjort trade demands 
 some sweet and some slightly sweet sherry, 
 Dulce is added in various proportions. This 
 is a preparation made from the must of over- 
 ripe grapes checked in its fermentation by the 
 addition of a large quantity of strong spirits 
 with cane sugar. 
 
 High class sherries are seldom shipped out of 
 Spain. They use them principally in imjirov- 
 ing the new or more inferior qualities, which 
 are exj^orted. 
 
 The fine sherries are made of sei)arately 
 selected grapes, which are placed on mats to 
 dry in the sun until they become shriveled and 
 then pressed. This class of wine is neither sul- 
 phured, colored nor sweetened. 
 
 The terms used for the different stages of 
 the wine is as follows: 
 
 Wine aged 1 year is "\'in dun Anno" or 
 ' ' Annadas. ' ' 
 
 Prom the .3th to the 8th year it is "Fino. " 
 
 From the Sth to the 14th year it becomes 
 Amontillado. 
 
 From 14tli to the L'Oth year it becomes Olo- 
 roso. 
 
 They are graded according to quality as fol- 
 lows : 
 
 Palma is fine and dry. 
 
 Doul)]e Palma: same as ;iliove. but more de- 
 veloped. 
 
 Treble Palma: the higiicst grade, best of 
 Amontillado. 
 
 Palo Cortado is Oloroso, haxiny (lc'.('lo]icil a 
 fine perfume. 
 
 Double Palo Cortado: finer than tlic aliove. 
 
 Treble Palo : the finest Oloroso. 
 
 Raya is the third quality. It is in its natural 
 state a good dry wine and is mostly j>ro|iMi('(l 
 for exportation to England and America. 
 
 Dos Rayas is a common wine. 
 
 Tres Rayas, very poor, not fit to sell. 
 
 Besides sherries other wines of good (|u,i]ily 
 are the 
 
 (ioid colored Pajerete, full Ila\(>r(>d, sweet 
 
 Red Tinto de Rota, natural dry 
 ' ' Malaga, dry and sweet 
 " Tarragona, like Port 
 " Val de Penas, dry sub-bitter 
 
 White Val de Penas, sweet 
 
 Red Malmsey, sweet 
 " Muscat, sweet 
 " Valencia, sweet, used for Port 
 " Vin Raucio, dry natural 
 " Ojo de Gallo, light aromatic 
 
 White Imperial Blanco, light aromatic.
 
 THE PRACTICAL HOTEL STEWAKD 
 
 173 
 
 Aleoliolie strength of Spanish wines are: the 
 unfortified from 22 to 28 per cent.; others 
 with spirits added rans^e from 30 to 37 per 
 cent, proof spirits. 
 
 In I'onohidiug the subject of Wines of Spain 
 it may be well for me to explain the use of the 
 term Solera, which we occasionally meet with, 
 as in quoting "Private Solera,'' referring to 
 quality. 
 
 After the wine has passed through the stage 
 of development, we will say, some of it is 
 Paima, double Palma, Palo or Eaya. The 
 dealer or merchant separates them; he takes 
 the Palma, or, ratlier, Amontillado, and places 
 them with others which he has of the same 
 quality; and the same with ail the other classes. 
 Now if he has a hundred butts of Amontillado 
 and some one buys twenty-tive, he draws an 
 equal quantity from each of the hundred butts 
 to make up the twenty-five and then goes to the 
 nursery, Criadera (the part of the Bodega 
 where his wine lies until it shows quality) and 
 selects twenty-five butts; or, if he has none 
 of his own, then he buys of some other grower, 
 some of the same quality, and proceeds to refill 
 the butts from which he has drawn, thus keep- 
 ing his Solera intact. They never sell an entire 
 butt if it can be avoided, nor do they empty 
 them. This has the effect to destroy the effect 
 or individuality of any one year 's vintage, the 
 quality of the wine depending entirely on the 
 kind and quality of graj)es. 
 
 Wines of Portugal 
 
 As in Spain, wine is made and stored above 
 surface, but the buildings are called Adegas 
 instead of Bodegas. The system of making 
 wine is also very much like the Spanish. 
 
 As a wine producing country Portugal holds 
 a most interesting place, owing to the famous 
 Port which has found its way to the markets 
 of the world, England and its colonies being 
 the largest consumers. Port is made both 
 rt'hite and red; tiie former is mostly shipped 
 to northern Euroije, Eussia and Scandinavia. 
 The red when first made is of a deep color, but 
 with age changes to a brownish purple. 
 
 The section known to produce the finest Port 
 IS the Alto Douro, and comprises the mountain 
 slopes bordering on the Douro River. In some 
 places the hills on which the vineyards are 
 located are so steep that it is necessary for 
 men to carry the must, after being extracted, 
 to lower and more accessible places in goat 
 skins; it is then placed on tiic backs of don- 
 keys, who carry it to such places still farther 
 down, where wagons are in waiting to take it 
 
 to the Adegas. The soil is so poor and so lit- 
 tle of it that nothing else could be raised but 
 grapes; sometimes even they die for want of 
 moisture in warm weather. 
 
 The principal varieties of grapes grown are 
 the Alvarelhao, the Bastardo, the Touriga, the 
 (louveio and the Souzao. As stated above the 
 general treatment of wines is the same as in 
 Spain. The lagares (in which tlie grapes arc 
 placed to be crushed by the bare feet of men 
 and are left to ferment before extracting) are 
 principally of stone about six yards square. 
 While it is said that the system of wine mak- 
 ing could be improved upon in the Oporto dis- 
 trict the fact remains that pure old Port wine 
 is known to lie one of the most wholesome 
 stimulants for feeble persons. 
 
 Besides Port wines Portugal produces large 
 quantities of other white and red varieties, 
 many of them dry similar to Bordeaux, but 
 very little of them shipped abroad on tiieir 
 own merits, principally because they will not 
 stand travel. 1 will mention those of 
 The Province of Estramadura, the 
 White, Lissubon, dry 
 
 ' ' Muscat Calcavella, sweet 
 " Bucellas, good table wine. 
 The country surrounding Lissabon: 
 White, Setural 
 
 " Terma, light bodied, fruitj- 
 Eed, Colares 
 
 ' ' Barra-a-Barra 
 ' ' Faro 
 ' ' Laniego 
 ' ' Salarem 
 ' ' ^loncaon 
 Euby tint, Monsao, slightly astringent 
 Eose, Monsao, tart 
 Golden, Monsao, sweet, acidulous 
 Eed, Areas, slightly sweet and acid 
 " Lamalonga, slight sweet, aromatic 
 " Gouvio, full flavored 
 " IMalvasia 
 " Conaifesto 
 ' ' Mouriseo 
 Topaz, Villa Flor, spirituous, aromatic, 
 
 both dry and sweet 
 Eed, Lavardio, dry 
 '' Azanibuja, full bodied, tart, spiritu- 
 ous 
 Pale, Torres Vedras, soft, sweet 
 Kuljy, Calvel, balmy jierfume 
 And many others. 
 
 Tiio aleoliolie strength of the wines of Por 
 tugai varies from as low as eleven to forty per 
 cent, )>roof spirits.
 
 174 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Wines of Madeira 
 
 The wiiics of the island of Madeira are no 
 less famous than the Port, and have held their 
 jirominence for several centuries. The same 
 method of wine making is followed there as in 
 Portugal, the finest vineyard on the island be- 
 longing to the Royal family of that country. 
 It is a very delightful wine, somewhat re- 
 sembling Port, and their color is amber and 
 jiale red. 
 
 The grapes from which Madeira is made are 
 the Malvasia, imported from Candia and 
 Cyprus Islands. It is said that they make the 
 best wine. Other grapes are the Vidogna, the 
 Bagoual, the Muscatel and Alicante, all bear- 
 ing white fruit. The black are the Batardo, 
 the Negramal, the Ferral and the Tinta, all 
 but the latter being used in making white wine. 
 In former years the custom for improving the 
 wine was to ship it as ballast on a long jour- 
 ney to warm climates, to the East or West 
 Indies, this having the effect to hasten the de- 
 velopment of the wine. Such wines would 
 then be quoted in the market as Madeira twice 
 passed the line; Madeira East India, etc. At 
 present they use heated buildings with glass 
 roofs, called estufas. The wine is fortified 
 with spirits at different stages, without which 
 it would be too weak to keep or travel. The 
 following are the names best known in trade: 
 Bual 
 Malvasia 
 Sercial 
 Verdeihe. 
 
 Produced at Cama do Lobos, Campanario, 
 San Ro(iue, and Funehal, the latter being the 
 2)rincipal port. 
 
 Wines of the Canaries 
 
 Formerly a great deal of the wine grown 
 there was marketed as Madeira, but now they 
 are principally sold as sherries to •Central 
 America and Brazil. It is on these islands 
 where the once famous Sack, a light sweet 
 wine, was raised, the expression having been 
 taken from Sec or Secco. 
 
 Wines of Italy 
 
 Next to France, Italy is probably the most 
 important wine growing country of Europe and 
 some very fine varieties are produced there. 
 The system of making wine in most localities 
 is similar to that of France and Germany, to 
 which large quantities are exported. 
 
 Some very fine wines of Northern Italy are 
 those of the district of Piedmont, where they 
 are called by the name of the grape from which 
 
 it is made, some of which are: 
 Red Barbera, Table wine, dry 
 " Bonarda " 
 
 " Fresa " 
 
 *' Grignolino " " 
 
 " Dolcetto " 
 
 Wine made from a mixture of grapes is 
 called : 
 
 Uvaggio. 
 Red Borolo is a heavy full bodied wine of 
 excellent quality. 
 
 Red Nebbiolo Secco, dry table wine. 
 Lombardy wines, considered of rather poor 
 quality. Well kijown growtlis from that sec- 
 tion are: 
 
 Red Corvino dry 
 
 ' ' Malvasia ' ' 
 ' ' Erbametto ' < 
 * ' Bordagno ' ' 
 White Casalmaggiore, dry 
 Red Sassella, dry 
 In Venetia we find the following .vines en- 
 joying a good reputation: 
 
 Red Corvini, dry, rather harsh 
 
 " Valpolicelio, dry, pleasant table wine 
 Red and white Prosecco, dry 
 
 " " " Piccolit dolce, sweet 
 White Montu 
 ' ' Aleonzo 
 Red Vini de Pasto 
 * ' Cesena 
 " Forli 
 " Rimini. 
 The finest wines in Italy are said to be 
 grown in Tuscany, some of the best among 
 them are: 
 
 Brilliant purple Montepulciano, spirituous 
 
 aromatic, rather sweet 
 Red Asti, dry 
 " Chianti, dry, delightful table wine 
 " Pomiiio " " " 
 
 " Artimiuo " " " 
 
 " Carmignano " " " 
 
 Red and white Montalcino, dry, delightful 
 
 table wine 
 Red Ripa, dry, delightful table wine 
 
 ' ' Poggiosecco, sweet 
 White Nippozzono, dry 
 " Altomino " 
 
 ' ' Castelniggero ' ' 
 In the South of Italy the far-famed 
 Red and white Lacryma Christi, sweet 
 Red Falerno, rather sweet 
 " La Cryma Tiberii, rather sweet 
 " La Cryma di Castellamare 
 White Capri bianco, dry like sauterne 
 ' ' Baja
 
 THE PRACTICAL HOTEL STEWAED 
 
 175 
 
 "White Furia d'Ischia 
 " Capo di Miseno 
 " Falerno Faustiana 
 and many other sweet and dry varieties. The 
 La Cryma Christ! is extensively made into 
 sparkling wine and is said to be very popular 
 in that country as such. 
 
 In Sicily many good wines are produced of 
 which the best known are the 
 
 White Marsala, sweet, like Madeira 
 " Malvasia, sweet 
 " Moscato di Stramboli 
 Red Marsala, dry 
 Malmsey 
 
 Amber color Villa Solto, like sherry 
 " San Sidero " " 
 
 ' ' Amareno " " 
 
 Red tawney ]\lont Matrissa, tonical flavor 
 " brilliant Santa Venera, soft, pleasant 
 Amber, Daearella, sweet, sharp 
 Deep amber Cavallaro, dry 
 " " Albanello, slightly sweet, sharp 
 
 " " Alcantara, spirituous pungent 
 
 The alcoholic strength of the wines of Italy 
 are from 22 to 24 degrees proof spirits in the 
 Korth to as high as 29 to 30 in the South. 
 
 and others. The system of wine making is the 
 same as in France and Germany. The alcoholic 
 strength of Swiss wines ranges from 10 to 25 
 per cent, proof spirits. 
 
 It { c 
 it I c 
 
 Wines of Switzerland 
 
 The best wines in Switzerland are grown at 
 Xeufchatel; they are the 
 
 Ruby color Cortaillod, dry like Burgundy 
 " " Faverge 
 
 " " Boudry 
 
 " " Concise 
 
 " " Colombier " " " 
 
 From the Canton of Vaud the 
 
 White Deselay, fine, strong, aromatic 
 " St. Saphorin, dry 
 ' ' Chebres, ' ' 
 
 " La Cote, " 
 
 Among other rich wines are the 
 
 Red St. Prex, dry, highly spirituous 
 " Salvaquin " " " 
 
 " Gringet 
 Gold colored Aigle, dry, sub acidulous 
 
 agreeable 
 Gold colored Yvorne, dry, sub acidulous 
 
 agreeable 
 Gold colored Glacier, rich liqueur wine 
 Red Visp, dry, full bodied 
 " Baillio " " 
 ' ' Oberlander, dry 
 
 " Costamser, " 
 
 White Completer * ' 
 
 " Sieblingener " 
 Red Hallauer " 
 
 " Karthauser " 
 
 Wines of Greece 
 
 Greece occupies a most interesting place 
 among wine growing countries. In most in- 
 stances the cellars are level with the ground, 
 like in Spain, but the French system of wine 
 making is most general. Owing to the semi- 
 ropical climate great care is required to pre- 
 vent formation of acetic acid. The white grai)es 
 nuist be pressed as rapidly as possible; and in 
 making red wines the skins must be kept under 
 the surface of the must, and, as far as possible, 
 the air excluded. 
 
 Eesin is applied to all wine made for home 
 use. It is said that this is done to make the 
 wine a protective against malaria fever; but 
 the Avines for export are unresined, especially 
 those grown in the Islands Santorin, Cepha- 
 lonia, Zante and the peninsula of Morea. I 
 will mention some of the best known and most 
 favored varieties: 
 
 St. Elie, pale, original flavor resembling 
 somewhat fine Amontillado 
 
 Hymettus, rich ruby color. Burgundy flavor 
 
 Hymettus, Avhite, ruby color, like Sauterne 
 
 Noussa, red, ruby color, dry fruity 
 
 Kephisia, red and white, decided boquet, 
 delicate and dry 
 
 Patras, color and flavor like fine Port 
 
 Patras, white like Rhine wine 
 
 Mavrodaphne, a liqueur wine 
 
 Come, pale red, sweetish 
 
 Sautorin, red, becomes topaz with age 
 
 Night wine, a poetical turn for St. Elie 
 
 Sauto wine, delicious muscat made from 
 partly dried grapes like straw wine; 
 made in purple and white 
 
 La Cryma Christi, delicious, sweet like wine 
 of same name in Italy. 
 
 The alcoholic strength of the wines from 
 Greece ranges from 15 to 26 degrees proof 
 spirits. 
 
 Excellent sparkling wines are also made in 
 tiiat country. 
 
 Wines of Russia 
 
 The wine production of Russia is very lim- 
 ited and is confined to the southern part, along' 
 the Black Sea; though it is said that in Cau- 
 casia wine has been produced for ages past 
 and that the wines of Europe have their origin 
 there. The best wine is produced in Crimea. 
 The liqueur-wines are of a delicious taste and
 
 17G THE PRACTICAL HOTEL STEWARD 
 
 boquet, and tlie red dry wines of a beautiful 
 
 color and all contain a high per cent, of al- 
 cohol. 
 
 .Sparkling wines like champagne are also 
 made. 
 
 Vines principally grown there now are from 
 Bordeaux, Burgundy, the Rhine, Austria and 
 Hungaria. 
 
 The wines are named after the grape from 
 which they are produced, like Sauterne, Bur- 
 gundy, Riesling, Tokay, etc. The alcoholic 
 strength of Russian wines averages from 14 
 to -5 per cent, of proof spirits. As a rule they 
 do not fortify wines in that section. 
 
 Wines of Turkey and Roumania 
 
 Roumania produces some very good wines on 
 the southern slopes of the Carpathian Moun- 
 tains, resembling in quality the Hungarian and 
 Southern Austrian products, being mostly 
 white, of good reputation for delicacy of flavor 
 and boquet. 
 
 Best known varieties: 
 White Croznovano 
 Red Vigue de Monsieur 
 
 ' ' Jassy-Nicorestic 
 Dealul Mare, Tohanic Scharata and others. 
 
 Although the Koran prohibits the use of 
 wine, there is nevertheless considerable pro- 
 duced in Turkey, its climate being most favor- 
 ably suited for wine making, and before Mo- 
 hammedanism took possession of the country 
 centuries ago, in fact about the beginning of 
 the Christian Era, the Romans derived large 
 quantities of their best wines from what is now 
 Turkey, especially the Islands of Cyprus, Crete 
 or Candia and Malta. 
 
 But very little of the wines made there reach 
 the outside market. One reason for this is that 
 in the making of wine they have the custom 
 of coating their wine vessels with resin, and 
 also add mastic and tur{)entine to the must, 
 which they claim is preventative against lung 
 troubles; this gives it a most disagreeable 
 flavor and a foreigner would consider it unfit 
 to drink. This applies principally to conti- 
 nental Turkey. 
 
 Some of the wines produced on the Islands 
 are quite pleasant. The industry is confined 
 principally to the Christian population. The 
 old-fashioned coned-shaped vessel is still used, 
 fthich is partially buried in the ground. 
 
 In Candia is Avhere the wines extolled by 
 ancient historians, Diodorus and others, are 
 grown. Some of them are: 
 
 Topaz, colored Passum, sweet 
 
 " Pramnian Malvasia, sweet 
 
 Fine Malmseys and Muscat wines are also 
 grown on this Island. 
 
 On the Island of Rhodes grows the wine 
 which was nmch favored by Byron, called 
 Samian. It is a muscat. On Seiv grows the 
 wine which Pliny praised over eighteen cen- 
 turies ago. The wines grown near Smyrna and 
 Jerusalem very much resemble rich Muscadines. 
 
 From Mt. Lebanon comes the 
 
 Red Vin doux Rosu, sweet rose tinted 
 Vino d'Oro, bright dry wine. 
 
 The Wines of Persia 
 
 The wines best known in ancient times in 
 Persia were of Ariana, Baetriana, Hycrania 
 and Margiana, grown on the slopes south of 
 the Caspian. But the best there at the present 
 time are those of Shiraz and Ferdistan. The 
 wines in that country are made in amphoral- 
 shaped vases holding a little more than a hogs- 
 head, glazed both in and outside, and are cov- 
 ered with mutton tallow. When ready for use 
 It is put in large glass flasks, using wax and 
 pressed cotton instead of a cork for a stopper. 
 The wine dealers often mix Raki and saffron 
 or extract of hemp to make it more quickly 
 intoxicating; they also perfume the wine. 
 The best known wines of Persia are: 
 Red and white Shiraz, sweet 
 
 " " " Ferdistan, sweet 
 
 " " " Haneadan, sweet 
 
 " " " Tabris 
 
 " " " Teher and 
 
 " " " Kasbin. 
 
 Wines of Africa 
 
 It is said that before the advent of the 
 Mohammedan religion wine was extensively 
 produced along the entire North coast of 
 Africa, but since then and up to the time that 
 France began colonizing Algiers and Tunis, the 
 industry was entirely destroyed. Now, how- 
 ever, the French are raising considerable quan- 
 tities of good wines, principally from vines 
 i)rought there from the South of France, the 
 product resembling that of the mother country. 
 
 In Morocco what little wine is made is done 
 principally by Jews. They apply the system 
 similar to that of Southern Spain. Grapes are 
 said to grow larger and sweeter there than 
 most anywhere else. The wine is kept in large 
 jars or vases and in goat skins. 
 
 In ancient times the Nile Valley produced 
 large quantities of wine, considerable of which 
 was shipped to Rome. They were those of 
 Arsinoe, Mendas, Koptos and Mareotis; but 
 since vhe reign of Islam only grapes and raisins 
 are raised.
 
 THE PEACTICAL HOTEL STEWARD 
 
 177 
 
 In Cape of Good Iloi^e some very good wines 
 are made. The industry began almost with the 
 colonization under the Dutch, about the year 
 1650. They imported from different European 
 countries the finest vines as well as expert 
 vintners; the result was that for many years 
 the Cape wines which found their way to the 
 markets in Europe were much sought and 
 brought good prices; but of late years, owing 
 to large production and changes in English 
 tariff laws, [iriees have fallen to a normal 
 ■\'alue. The principal wines jjroduced arc 
 Sherry, Port, Madeira, Frontignac (so called 
 for the reason the same class grape used and 
 a similar method pursued in the making as in 
 the countries from which the vine was 
 brought) ; also large quantities of Cape Hock 
 is made. But the most renowned from that 
 section are the red and white Constancia, a 
 sweet liqueur wine, and the Pontac, fruity and 
 drv. 
 
 Wines of Australia 
 
 Vine culture in Australia is of comparatively 
 recent date. Until the year 1840 the industry 
 was not known there. At that time, however, 
 vines were imported from France, Germany, 
 Italy, Spain, Portugal and of the best from 
 other wine producing countries, by the colonies, 
 namely : Victoria, New South Wales, Queens- 
 laud, South and West Australia. Since then 
 the industry has grown rapidly and with grati- 
 fying results. The wines made there are of 
 superior quality and many of them have gained 
 considerable recognition of importance in Euro- 
 pean markets. Red and white, dry and sweet 
 liqueur, as well as some sparkling varieties, are 
 produced which are in most instances named 
 after the vine or the locality from which they 
 ■were imported. 
 
 The wines most favorably spoken of arc the 
 Red Gleni)ora, dry 
 " Hermitage, dry like wine of same 
 
 name in France like Medoc 
 " Cabernet, dry 
 * ' Burgundy, dry 
 " Irrewang, dry 
 
 ** Kapunda, resembling young port 
 " YcMing, dry delicate 
 " Sunbury, dry delicate 
 " Matavo, dry like port. 
 Tawney red Beaumont, soft, sweet, spirit u 
 
 ous 
 Tawney red Tintara, strong alcohol it- 
 White Riesling, dry like Rhine wine 
 Elch golden Pedro Jimenez, dry, pleasant 
 Light golden Temprano, dry, soft 
 
 White Highercombe, dry, sub acid 
 * ' Auldana, dry, like Rhine wine 
 * ' Carwarra, dry, like Sauterne 
 ' ' Muscat. 
 The average alcoholic strength of Australian 
 wines ranges from 16 to 28 per cent, jaoof 
 si)irits. 
 
 WINES OF AMERICA 
 
 Regarding the raising and making of wine 
 in this country, it has been found, after many 
 efiorts, that European vines will not thrive 
 east of the Rocky Mountains; consequently all 
 grapes for wine making are native varieties 
 found growing wild in various sections of the 
 country, which have been improved by culti- 
 vation and hybridizing with foreign species. 
 
 It is said that wine was made in this country 
 by Spanish settlers in Florida as early as 156.5 
 from a native grape found in that section. But 
 the first attempt to establish a vineyard was 
 in the Colony of Virginia, about the year 1620, 
 with vines and skilled growers from Europe. 
 For a while it seemed as if their labors would 
 be rewarded with success. Subsequent failure 
 of the undertaking caused the promoters to 
 accuse the growers of ruining the vines ; but 
 in later trials it was made evident that Euro- 
 pean vines can not be cultivated, except on 
 the Pacific slope. The prevalence of the phyl- 
 loxera east of the Rockies caused every attempt 
 to fail. 
 
 Wm. Penn made many attempts in Pennsyl- 
 vania; Swiss colonists tried in Kentucky and 
 Indiana; the French in Tennessee, Ohio and 
 Alabama. After failure in all of these very 
 little was attempted until about 1826, when 
 attention was called to the Catawba vine in 
 Virginia, which was derived from the Northern 
 Fox grape (^Vitis Labrusea), one of the numer- 
 ous species of vines growing wild, the most 
 important of which is the Vitis Vinifera and 
 grows in the old world from 55 degrees North 
 to 40 degrees South latitude, and from wiiich 
 are derived the European varieties; in reality 
 said to be a native of Turkey, Tartary, Greece, 
 Persia and as far East as the Himalayas. There 
 are instances in which the vine has attained 
 trunks nearly three I'eet in thickness in warm 
 climate. In this country the conditions are 
 not so favorable except in California. 
 
 While many varieties are obtained from the 
 propagation from seeds, the original varieties 
 can only be perpetuated by grafting, cuttings, 
 layers, or inoculation. 
 
 Wild species are most abundant in this coun- 
 try, the greatest number being in Texas; but
 
 178 
 
 TIIK PRACTICAL HOTEL STEWARD 
 
 the Ailantic States are said to have more useful 
 ones thau any other part of the world, four 
 of the eight varieties found in that section hav- 
 ing given rise to valuable vines. 
 
 From the Fitis Labrusca, above referred to, 
 which was found growing along tlie New Eng- 
 land coast from Maine through the Atlantic 
 states to Tennessee, and from Japan to the 
 Himalayas in Asia, producing a large purple 
 black berry with a musty or foxy flavor, are 
 derived the Catawba, Concord, Isabella, Hors- 
 ford, Clinton and many others. There is a be- 
 lief that an Asiatic hybrid between the Vitis 
 Labnisca and the Vitis Butundifolia was the 
 original Vitis Vinifcra. 
 
 Vitis Bicolor, the blue or winter grape found 
 from New York to Wisconsin and southward; it 
 has a sky blue color and is smaller than the 
 Labrusca. 
 
 }'ilis Aestivalis, "summer grape" also 
 "chicken grape" found growing in Virginia 
 and south to Texas; small pale blue berries. 
 From it was derived the Delaware, the Cyn- 
 thiana and Norton's Virginia; the latter two 
 are the most promising wine grapes east of the 
 Kocky Mountains. 
 
 Vitis Eiparia or "river grape" found all 
 through the north from Canada to Colorado. 
 The vines from this species are known to be 
 [)roof against the ravages of the phylloxera. 
 In view of this, large quantities have been 
 shipped to France for stock on which to graft 
 the finer wine producing varieties of the Vitis 
 Vinifera. 
 
 The North Atlantic species Vitis Cordifolia, 
 known commonly as the "frost," "chicken" 
 or ' ' possum ' ' grape, grows from New York to 
 Iowa, south to Gulf of Mexico; produces small 
 blackisli fruit. 
 
 Vitis EotundifoUa or "Muscadine" of the 
 South, known also as the ' ' Bullace ' ' grape, the 
 source of the Scuppernong, is the largest fruited 
 species in this country. It is found growing 
 from Virginia to Texas and from Japan to the 
 Himalayas. 
 
 Other distinct species in this country are 
 found to be local, such as tiie Vitis CuUfomicu, 
 known as the "Vaumee" of the Indians, has 
 large clusters; purple, rather pleasant fruit. 
 
 Vitis Caudicaus is the Mustang grape of 
 Texas. 
 
 Vitis Arizonica, the canon grape of Arizona. 
 
 Vitis Caribaea, the grape found in West 
 Indies and Eastern Mexico; also known as 
 water withe. 
 
 Vitis Blaucon of the Sierra Madres in Mexico 
 and Central America, and many others which it 
 
 will hardly be of interest to mention. 
 
 Experiments have been made with all the 
 foregoing species by hybridizing, with a view 
 of thereby obtaining vines suitable for wine 
 making and for table grapes, with good results 
 in many instances. Especially in the past fif- 
 teen years has great progress been made in dis- 
 covering grapes which prove desirable for both 
 purposes. I will mention some of the most 
 productive varieties suitable for wine making 
 and for table use. 
 
 From THE LABEUSCA, we have: 
 
 THE CATAWBA : an abundant and reliable 
 bearer; fruit of medium size, round and of a 
 dark purple color; both good for wine making 
 and a popular table grape; keeps well. When 
 well packed they will keep until the latter part 
 of January, 
 
 THE CONCORD: large well packed bunches- 
 of bluish black fruit, very extensively used for 
 the table; they are today our most delicious 
 grape for eating. 
 
 The COLRAIN : very sweet and light green 
 with delicate bloom when ripe; has but one 
 seed ; not much known as a table grape but con- 
 sidered a good wine maker. 
 
 The DIAMOND: a large white grape about 
 the size of the Concord; very juicy and free 
 from foxiness. 
 
 The EATON: like the Concord but less, 
 sweet and not so foxy. 
 
 EARLY VICTOR: large white and juicy; 
 fine eating grape and ripens quite early. 
 
 The GREEN MOUNTAIN: found in the 
 Green Mountains of Vermont. Said to more 
 nearly resemble the Vinifera species than any 
 other native variety. It bears medium sized 
 fruit, well filled bunches, greenish white when 
 ripe; is very early, rather sweet and tender 
 and free from foxiness. 
 
 The HA^ES: medium sized, full bunches, 
 greenish white when ripe, of fine flavor; good 
 for the table. 
 
 HOESFORD: like the Concord, but ripens a 
 little earlier. 
 
 The JUMBO: a large blueish black variety,, 
 bearing heavy bunches, being earlier than the 
 Concord; pleasant eating and is therefore very 
 popular in the New York market. 
 
 The KEYSTONE: large bunches and com- 
 pact berries about the size and color of Con- 
 cord, but skin more tough and keeps much bet- 
 ter. It is said in cool tenij)erature it will keep 
 until latter part of February. 
 
 The MILLS: a very large compact bunch,, 
 round large black berry with blueish bloom; 
 fruit firm and juicy, adheres well to the stem,.
 
 THE PEACTICAL HOTEL STEWAED 
 
 179 
 
 ripens later than Concord and keeps well. 
 
 >JIAGARA: good sized compact bundles, 
 fruit medium sized, wliite, rather sweet, pleas- 
 ant flavor ; good for the table but does not keep 
 well. 
 
 The OSWEGO: large black tender fruit; 
 keeps and looks better than the Concord. 
 
 The ULSTER PROLIFIC: medium sized 
 bunches with fruit somewhat smaller than Con- 
 cord; very sweet; good table grape and keeps 
 well. 
 
 The VERGENNES: medium sized bunch, 
 large black fruit, ripens quite late and is there- 
 fore desirable for market. It ships well. 
 
 WILLIE: large showy fruit, black, with 
 thick skin; an excellent grape for wine making. 
 
 From riTIS AESTIVALIS: 
 
 The NORTON'S VIRGINIA: large bunches 
 of compact fruit ; small blueish black berries 
 which are very sweet and pleasant; ripen quite 
 late but adhere well to the stem; yield abun- 
 dantly. 
 
 CYNTHIANA: like Norton's Virginia both 
 in appearance and productiveness, but ripen a 
 little earlier. 
 
 DELAWARE: small compact bunches of 
 reddish purple fruit; berries rather small but 
 are a most delicious table grape; they keep 
 and ship well. 
 
 OZARK: large compact bunches with good 
 sized black berries of rich taste; considered an 
 excellent wine and table grape; ripens quite 
 late and keeps well. 
 
 From EOTVNDIFOLIA: 
 
 The SCUPPERNONG: this vine cannot be 
 successfully grown north of 35 degrees parallel 
 of latitude. I am told that it is most produc- 
 tive when trained as for an arbor, and indeed 
 it is the only way that I have seen it grow, 
 each vine covering some fifty square yards over 
 wooden frame work. It has numerous small 
 branches, seldom having more than five large 
 greenish white berries to a bunch. When ripe 
 they spread large sheets of cloth or canvas, 
 while with long i:)oles the vines are lightly 
 beaten from above, which causes the ripe ber- 
 ries to drop into the sheets; afterwards the ber- 
 ries are run through a kind of fan — a machine 
 which blows away all leaves and dead wood 
 found plentifully mixed with the berries by the 
 peculiar process of gathering, and which must 
 be removed before pressing. While these grapes 
 are of a real pleasant taste and make good 
 wine they cannot be used for the table because 
 of the small bunches. 
 
 Other hybrid vines which are well known in 
 some localities are: 
 
 MOORE'S EARLY: like the ConcorJ, but 
 several weeks earlier. 
 
 LADY GRAPE: white, a little larger than 
 the Concord and ripens about ten days earlier. 
 It has a rich sweet taste; is a good table grape. 
 
 POCKLINGTON: a very large white grape; 
 it is hardy, a fairly good table fruit and ships 
 well. 
 
 EMPIRE STATE : very much favored in the 
 East. It has large handsome bunch, berries of 
 medium size, white, with a rich sweet taste; 
 ships well. 
 
 There are a great many other varieties, some 
 of them old and well known; to mention them 
 all would require too much space and be of but 
 little interest. 
 
 * * « 
 
 The method of wine making in this country 
 is exactly as in France and Germany for dry, 
 still and sparkling wines; and the Spanish sys- 
 tem is adopted in making such wines as resem- 
 ble sherry and port, and for liqueur wines. 
 
 In many instances the name under Avhich a 
 native wine is placed on the market is the same 
 as the vines from which the same has been pro- 
 duced, as Catawba, Norton's Virginia, Concord, 
 Scuppernong, etc.; but more often they are 
 sold under a foreign label of some wine to 
 which it may bear a slight resemblance, as St. 
 Julienne, Medoc, Pontet Canet, Burgundy, 
 Derkheimer, Port, Sherry, etc. 
 
 It does seem that if any wine made in this 
 country is of a quality which merits it being 
 sold as similar to some foreign growth, it is 
 surely worthy of having a name of its own, 
 original with the surroundings where it is 
 I)roduced. 
 
 * « * 
 
 States where wine is extensively made are: 
 New York, Ohio, Indiana, Michigan, Illinois, 
 Virginia, North and South Carolina, Tennessee, 
 Arkansas and Missouri. Of these New York 
 State has probably made the greatest i)rogress 
 within the jtast twenty years. IMr. Bander, of 
 the Pleasant VaUfy Wine Company of Rheims 
 Station, New York, says : ' ' The advance in 
 American wines during the last twenty years 
 has been marvelous. A number of new varieties 
 of grapes have been developed and old varieties 
 discarded. The great complaint against Amer- 
 ican wines, on account of what they call foxi- 
 ness, has largely disappeared, from the fact 
 that, as we have improved the vine and the 
 soil becoming older, nnich of the roughness is 
 eliminated; and I venture the assertion that 
 when our vineyards have become as old in 
 cultivation as tliose in France our grapes will
 
 180 
 
 THE PRACTICAL HOTEL STEWAKJ) 
 
 be equally as good and perhaps some of their. 
 
 better.'' 
 
 * « « 
 
 Continuing, ^Ir. Bauder says: "Our spar- 
 kling wines are in all essential things a well 
 made American champagne; and 1 venture the 
 assertion that, had we started to make chani- 
 l)agne two hundred years ago our wine would 
 enjoy the preference which that of France does 
 today. 
 
 "Production and sales have increased five- 
 fold ill the past twenty years and we find 
 Anu'ricaii wines growing more in diMiiaiid every 
 year. 
 
 ill CHXTKAL NEW YORK, where the 
 I'leasant Valley Wine Co., The Urbana Wine 
 Co., and a number of others have their vine- 
 yards, about ten thousand acres are devoted to 
 the raising of grapes. The varieties grown are 
 Concoid, Catawba, Delaware, Isabella, Niagara, 
 Norton's, Moore's Diamond, Ionia, Diana and 
 a nundjer of others. The Concord and Catawba 
 form the bulk of tlie market or table grapes. 
 
 A large per cent of the finer varieties form 
 the basis for the champagne couvee. Two 
 hundred tliousand gallons, or about one million 
 bottles, are annually made into sparkling wine; 
 the balance of the grapes are made into still 
 wines, which are: 
 
 Catawba, white, dry 
 Catawba, rose tint, sweet 
 Concord, red, sweet like port 
 Sherry, white, dry and sweet 
 The CHAUTAUQUA grape belt is a strip of 
 land in the extreme Northwestern part of the 
 state, near Lake Erie; in this section grapes, 
 mostly Concord, are raised for the market; and 
 it is said that the Concord obtains a richer 
 flavor in the Chautauqua grape belt than any- 
 where else in the country. The annual produc- 
 tion amounts to from 40,000 to 50,000 tons, 
 they having shipped as many as 3,500 car loads 
 in one season. 
 
 Crapes are extensively raised in the HUD- 
 BON RIVER VALLEY, consisting of such 
 varieties as Concord, Catawba, Empire State, 
 Red Ulster, Elvira, Niagara, Delaware and 
 others, nearly all of which are shipped to 
 market. 
 
 The next state of importance is OHIO, along 
 the coast of Lake Erie, including several 
 islands. Varieties finding most favor are the 
 Lady Grape, Martha, W^orden (which is like 
 the Concord), the Catawba, Moore's Early, 
 Lady Washington, Pocklington, Delaware, Con- 
 cord and others. 
 
 White and red dry wine and sparkling wine 
 
 are extensively made. A large per cent of 
 Catawba grown are made into sparkling wine 
 in Sandusky, Cincinnati and St. Louis, Mo. 
 The dry Catawba, made in NORTHERN OHIO 
 and adjacent islands in Lake Erie, is the best 
 nhite wine jjroduced in this country, comparing 
 very favorably with the better class of Rhine 
 wines. The black graj)es are extensively made 1||f 
 into clarets and sweet wines, the latter sold as 
 native port. 
 
 MISSOURI: The principal sections of this 
 rtate where vineyards are planted for \\ine 
 making are Herman, Augusta, Blufton, Booue- 
 tille, on the banks of the Missouri River, and 
 of late years grapes are beginning to be ex- 
 tensively grown in the south and southwestern 
 parts of the state. 
 
 Until about twenty years ago Concord and 
 Catawba were among favored vines and were 
 largely jilanted in many vineyards, but it was 
 found that they were not suited to that locality, 
 and while they are still re;)resented more re- 
 sistant vines have in most places taken their 
 places. Norton 's Virginia, Cynthiaua, Dela- 
 ware, Herbemont (of large compact bunches 
 having small deep jiurple berries with a de- 
 licious sweet taste), and a large number of 
 hybrids derived from Texas and native Mis- 
 souri vines compose the main stock. 
 
 Most of the grapes are nsetl for wine making, 
 of which a great deal is made, and some of 
 ■which is of excellent (juality, especially that 
 made from the Norton and Cynthiana, resem- 
 bling in every respect a first rate Red burgundy, 
 a sample of the latter having been exhibited 
 at the World 's Fair, Chicago, under the name 
 of Blaclc Bose and received first prize among 
 American red wines. 
 
 Wines of Missouri production are: 
 Red Concord (claret) dry 
 White " " 
 
 ' ' Catawba ' ' 
 
 Rose ' ' sweet 
 
 White Herbemont, dry like Mauzanilla 
 
 " Delaware, dry like Rhine wine 
 Red Norton's ( {Black Hose) 
 " Cynthiana jdry like Burgundy. 
 Also wines resembling port and sherry. 
 Sparkling Wines are made in Herman and 
 m St. Louis, the latter, from the Catawba 
 grown in Ohio, known as Cook 's Imperial. 
 
 In NORTH CAROLINA, VIRGINIA, TEN- 
 NESSEE and ARKANSAS a very pleasant 
 white wine is made from the Scuppernong, 
 which has some resemblance to dry Catawba, 
 In MISSISSIPPI, TEXAS, KANSAS, MICHI- 
 GAN, INDIANA and ILLINOIS some grapes
 
 THE PKACTICAL 
 
 are raised for the market. NEW IMEXICO 
 also raises grai>es for the market. In this 
 territory as well as .u parts of Arizona, Euro- 
 pean vines are successfully grown. 
 
 CALIFOEXIA: In this state we find that 
 the European vine is grown successfully and 
 but few American vines are ])lanted. 
 
 Over two hundred years ago the vine was 
 jilanted by Spanish monks in the section where 
 now are Los Angeles and San Diego. The va- 
 rieties brought over by them are still culti- 
 vated in old Mission Valley and country sur- 
 rounding San Diego, where they are known as 
 Mission grapes. Of late years, however, the 
 phylloxera has been very destructive, and so 
 far the only remedy has been to graft the 
 European varieties on native or resistant stocks. 
 
 The vines most favored for wine making are: 
 
 For BED WINE: 
 
 ' ' Cabernet Sauvignon " or " Cabernet, ' ' 
 small black berries and bunches, juicy and 
 sweet; the wine from it being very robust is 
 often used for blending and improving milder 
 varieties. 
 
 ' ' Cabernet Franc ' ' very much resembling 
 the Sauvignon, but inferior. 
 
 ' ' Beclan ' ' small clusters but compact ; berry 
 small, black, thick skinned, makes a very choice 
 red wine. 
 
 ' ' Valdepenas, ' ' Sjiauish, makes a fine full- 
 bodied claret of a high character. 
 
 ' ' Petit Syrah, ' ' large clusters, berries of 
 medium size, makes a choice red wine. 
 
 They have also "The Camay," "The Pinot 
 IXoir, " and many others, including "The Zin- 
 f andcl. ' ' The latter is by far the most pro- 
 ■ductive and is therefore planted to a very 
 ^reat extent in most of the vineyards. When 
 properly handled it will make one of the most 
 <iesirable red wines grown in this country. 
 
 For WHITE WINE. 
 
 "The Melon Blanc,'" the same from wliich 
 ■white Burgundy is made in France. 
 
 "Cadillac," small white berry of medium 
 bunches, very sweet; its high flavor makes it 
 valuable for blending. 
 
 "Semillion," the same as from which llaut 
 Sauterne and Chat Yquem are made of in 
 France. 
 
 "Sauvignon Blanc," similar to the above. 
 
 "Keisling, " same as from which fine Rhine 
 wines are made. 
 
 " Savignon Verte, " "Orleans Riesling," 
 " Verte Longue, " "Folle Blanche," and many 
 others, including some of the most successfully 
 grown grapes from all parts of the wine grow- 
 ing sections of Eurojie. 
 
 HOTEL STEWARD 181 
 
 For SHERRY : 
 
 "The Palomina" from Spain is most popu- 
 lar; it is very prolific, makes a fine dry wine of 
 good flavor. 
 
 "Formit,"' same as from which fine Hun- 
 garian white wines are made. 
 
 "Sultana," a delicate white seedless grape 
 from which also the seedless raisins are pro- 
 duced. 
 
 Other white varieties, some of which are used 
 in making sweet wines, are the "Clairette 
 Blanche," "Muscat de Frontignau," "White 
 Elben, " also some varieties of American origin. 
 
 The foregoing is only a partial list of wine 
 producing vines. I mentioned the varieties 
 ])lanted for that purpose only. W^hile these 
 woidd also be the best for the market they 
 will not stand shipping. For this jjurpose 
 ditierent kinds are grown wiiich are firmer and 
 can be sent to most any part of the world. 1 
 have no doubt but that nearly every hotel man 
 in the country knows some if not all of these 
 varieties, as at certain times of the year one 
 can find them for sale by the fruit dealers. 
 
 The most fa\ored of these is the "Tokay"; 
 it has very large bunclies of i>a\e red color, 
 large oblong berries, quite firm, and is alto- 
 gether of an attractive appeal ance. 
 
 "Black Cornuchon" has large bunches, the 
 berries large, bluish black with lighter spots, 
 ripens quite late. 
 
 ' ' Emperor, ' ' has long loose bunches, large 
 oblong berries of purple black color, ripens 
 very late. 
 
 " Wliite Cornichon," large loose clusters with 
 oblong' yellow berries, ripens late. 
 
 ' ' Malaga, " ' large bunches, berries long, oval, 
 yellow, ripens early. 
 
 "Black Ferbara," medium sized cluster, 
 berry round, black with a blue bloom. 
 
 "The Sultana," described above, "The 
 Black Damascus," "The Black Morocco," and 
 "Muscat," the latter a good shipping grape is 
 also used in making Sweet Muscat and An- 
 gelica wine, and is one of the best raisin 
 grapes; it has long loose clusters and large 
 yellow berries, is very sweet and has a promi- 
 nent flavor. 
 
 The jirincipal wine jiroducing districts of this 
 state are: 
 
 In the southern part, Los Angeles, San Ber- 
 nardino and San Diego, where large quantities 
 of sweet or liqueur wines are made, which ap- 
 pear in the market as Angelica, Muscatel, 
 Tokay, Sherry, Port, Madeira, etc. The dry 
 wines made in this district are too heavy and 
 contain too much alcohol. The sweet wines are
 
 182 
 
 of a superior quality and in some respects 
 resemble the original wine after Avhich they are 
 named. 
 
 Further North in the Xapa and Sonoma 
 valleys are the largest vineyards in the state, 
 the climate being more moist and cooler. Dry 
 wine, both red and white, are nmde. St. 
 Helena, Santa Eosa, Cloverdale and lltM-alds- 
 burg are the shipping centers. 
 
 The system of wino making in California, 
 while conducted on a large scale, is the same 
 as the most approved methods in France, and 
 the quality in most instances is of a high 
 standard, surely much better tiian the cheaper 
 imported varieties from Europe. 
 
 The following are some of the favored prod- 
 ucts: 
 
 White Aliso, dry like Sauterne 
 " Gutedei, dry like Ehine wine 
 " Riesling, " " " 
 
 " Pineau Blanc, dry like Burgundy 
 " " Gris " " " 
 
 ' ' Cresta Blanea " " Sauterne 
 Eed Pineau Noir " " Burgundy 
 
 ' * Zinf andcl " " Bordeaux 
 
 " Mataro " " " 
 
 " Barbera " " Asti 
 
 " Claret " " Bordeaux 
 
 and white, rose colored and red sweet wines as 
 before mentioned. 
 
 In most instances the wine is given the name 
 of the vine from which it is derived, but a great 
 deal is also sold under foreign labels, or as the 
 type of the same, like 
 Medoc Type 
 St. Julian Type 
 St. Estephe Type 
 Typo Chianti, etc. 
 Before the formation of the California wine 
 association wines of that state were sold at 
 prices wliich were ruinous to the growers, but 
 now this is regulated by concerted action of 
 the association. However, tiie prices of good 
 native wines are still low enough that every 
 family could afford to have a glass of tiiis 
 health-giving beverage with their dinner. 
 
 Most American wines are fully matured when 
 two years old and very few of them will im- 
 prove any more after being four to five years 
 old. 
 
 * * * 
 
 MEXICO: Some three hundred years ago 
 the vine was brought from Europe into Mex- 
 ico and there grown successfully; but the in- 
 dustry received no attention, and very little 
 wine was made. Of late years, however, grape 
 growing has received some encouragement un- 
 
 TIJK PRACTICAL HOTEL STEWARD 
 
 der jiatidnago of the government. 
 
 SOUTH AMERICA: In Argentina a great 
 deal of wine is made from European vines and 
 is said to be of very good quality; also Chili, 
 Peru, Uruguay and Brazil in the Southern part 
 some wine is made from Eurojiean vines which 
 grow in the temperate sections of South Amer- 
 ica successfully. 
 Alcohol 
 
 Alcohol is a product derived from fruits^ 
 grain and vegetables which contain glucose. The 
 sugar is converted into alcohol by fermentation 
 and then extracted by distillation. 
 
 All fruits in a ripe state are crushed, and 
 when placed in a mild temperature will ferment 
 without the assistance of any foreign substance. 
 After the fermentation is completed, all sugar 
 contained in such fruit has changed to alcohol 
 and is ready for the still. The product obtained 
 by passing through the still once is BRANDY, 
 but by redistilling the same over again several 
 times PURE ALCOHOL will result. When grain 
 or vegetables, such as rye, corn, barley, potatoes, 
 beets, etc., are to be used, the same must be 
 first macerated and fermentation induced by 
 the addition of yeast. 
 
 Alcohol forms the active or intoxicating part 
 in all fermented beverages. When pure it should 
 register 200 degrees, but it is very difficult 
 to produce it perfectly anhydrous or absolute. 
 Most alcohol we buy will register about 190 
 degrees or 95 per cent. pure. 
 
 Until the eleventh century, alcohol was not 
 known in Europe. It is said that the Arabs 
 were the first who knew the art of extracting 
 it; and it was not until the early part of 
 the eighteenth century that a French professor 
 first found the way of making alcohol. It was 
 not long afterward that it became the base 
 of medicines and of liquors for the table. Since 
 then the popularity of the same has increased 
 with the pace of civilization. It is useful in 
 many ways, and while its use is often abused, 
 yet such cases are insignificant compared with 
 the many ways in which it has proven beneficiaL 
 Brandy (Cognac) 
 
 Brandy ((dgnac) is a distillation from wine. 
 By far the larger portion is being made in 
 France, where, in the province of Charente, 
 vast vineyards are cultivated, the product of 
 which is converted into cognac. The valuation 
 placed on wine in this district is according to 
 the quantity of brandy that can be made out 
 of it; in good years, for instance, about five 
 bottles of wine will make one of brandy; in 
 bad years it will take double the quantity. Dis-
 
 THE PEACTICAL HOTEL STEWARD 
 
 183 
 
 tilling is begun immediately after fermentation 
 is complete, ami by the beginning of March 
 the brandy is all made. 
 
 Brandy or eau-de-vie, as it is commonly called 
 in France, is divided into five classes, namely: 
 
 FIXE CHAMPAGNE is the best. 
 
 LITTLE CHAMPAGNE, second class. 
 
 LES BOEDERIES OU PREMIERE BOIS, 
 for third class. 
 
 LES DEUXIEMES OU BOUS BOIS, fourth 
 class, and 
 
 TEOISIEME BON BOIS, fifth class. 
 
 The town of Cognac is the most central 
 shipping point, \\here also the prices are regu- 
 lated once a month. 
 
 When brandy is first made it is almost with- 
 out color and is quite disagreeable to taste; 
 but with age it becomes darker, also assuming 
 a sweetish and more pleasant taste. 
 
 The strength of brandy is from 106 to 130 
 degrees proof, or from .53 to 65 per cent, 
 absolute. 
 
 Almost every large vineyard in this country, 
 as well as in Europe, has a distillery connected 
 with it for the purpose of converting to brandy 
 such wines as will not answer for the market; 
 also to distill the lees taken from the wine 
 after racking. 
 
 OTHER FRUIT BRANDIES. 
 
 Other fruit brandies are: 
 
 KIRSCHWASSER, made from cherries, both 
 wild and cultivated. 
 
 PLUM BRANDY, (Zwetschkenwasser), from 
 prunes; made principally in Germany, Hun- 
 garia and Roumania. 
 
 CIDER BRANDY (apple brandy) and 
 
 PEAR BRANDY, made principally in Nor- 
 mandy 
 
 KUM and 
 
 TAFIA is made from sugar cane in the 
 "West Indies. 
 
 ARRACK is from sugar cane in the East 
 Indies. 
 
 MARASCHINO, from cherries. .Ma<le in 
 Zara. 
 
 GOLDWASSER, from grains, in Dantzig. 
 
 "WHISKEY is from rye, corn, oats and Ijar- 
 ley. Made in Scotland, Ireland, United States 
 and Canada. 
 
 RAKIA. finni grapes perfumed. .Made in 
 Hungaria. 
 
 SCHIEDAM SCHNAPPS, (Gin), made from 
 grains flavored with juniper berries. Made in 
 Holland. 
 
 BRANDY, from beets; made in Nortiiern 
 Europe. 
 
 BRANDY is also made from loos of potatoes 
 in Northern Eiirn]ie. 
 
 AZAKA, ARZA, ARKA, made from mare 's 
 inilk, in Tartary. 
 
 A BRANDY is made from the juice of the 
 agave in Mexico and South America. 
 
 PEACH BRANDY, made from ripe peaches 
 in the United States. 
 Liqueurs 
 
 Liqueurs and cordials are made by taking 
 various aromatic herbs of which they may be 
 composed, reduce the same to fine particles, 
 and are then macerated with sugar, alcohol and 
 water for several days until thoroughly iligested, 
 then distilled and rectified. The product is 
 then treated with syrup and proof spirits, also 
 the proper coloring. The usual strength of 
 cordials is about 120 degrees proof, or 60 per 
 cent, pure alcohol. 
 
 ABSINTHE is made from dried absinthe 
 (wormwood), dried hyssop, balm mint, green 
 anise, Chinese anise, fennel and coriander seeds. 
 This cordial is made in several localities in 
 France and Switzerland, and in each place it 
 is made differently. In Switzerland is where it 
 was first produced. 
 
 CREAM OF ANGELICA is made from an- 
 gelica roots, angelica seeds, fennel, and cori- 
 ander. 
 
 ANISETTE is made from green anise, star 
 anise, coriander, fennel, and hyson tea. 
 
 CREME DE MOKA is made from coffee and 
 bitter almonds. 
 
 PARFAIT AMOUR, grated skins of cedrats, 
 grated skins of lemons and cloves. 
 
 CHARTREUSE GREEN is made from cinna- 
 mon, mace, lemon balm, dried hyssop flower 
 tops, peppermint, thyme, costmary, arnica 
 flowers, genepi, and angelica roots. 
 
 CHARTREUSE YELLOW. Similar to above, 
 adding cardamon seeds and socctrine aloes. 
 
 WHITE CHARTREUSE is made from cinna- 
 mon, mace, cloves, nutmegs, tonka bean, lemon- 
 balm-hyssop, genepi, angelica roots and seeds, 
 cardamom, and sweet-flag. 
 
 BENEDICTINE is from cloves, nutmegs, cin- 
 namon, lemon-balm, peppermint, angelica roots, 
 Bweet flag, and genepi. 
 
 TRAPPISTINE is from absinth, angelica, 
 mint, cordamom, lemon, myrrh, sweet flag, cinna- 
 mon, cloves and mace. 
 
 EAU DE VIE DANTZIG is from cumin 
 seed, caraway seed, celery seed, green anise, 
 c7oves and cinnamon. 
 
 KUMMEL is from cumin seeds, coriander and 
 mange peel. 
 
 CRE.ME DE MENTHE is from peppermint- 
 balm, sage, cinnamon, ginger, and orris root. 
 
 :\IARASCH1N0 is from ripe, wild cherries, 
 raspberries and cherry leaves. 
 
 CURACAO is from skins of oranges, cinna- 
 mon ami mace. 
 
 YER^IOUTH is made from absinth, gentian, 
 angelica root, holy thistle, calamus, nutmegs, 
 sliced fresh oranges, cinnamon, germander, ele- 
 campane, and sweet wine of Picopaul. 
 
 There are several varieties of YER^rOUTH. 
 each of which contain some different ingred- 
 ients. The above are contained in tiie vermouth 
 of Turin ( Italian).
 
 184 
 
 THE PBACTIC'AL HOTEL ISTEWAED 
 
 ♦ Vintages 
 
 Year 
 
 1869 
 1870 
 
 1871 
 1872 
 
 1873 
 
 1874 
 1875 
 
 1876 
 1877 
 
 1878 
 
 1879 
 1880 
 
 1881 
 1882 
 1883 
 
 1884 
 
 Port 
 
 Fairly good, light; 
 very few shipped. 
 
 Very, fine, rich and 
 ripe ; one of the best of 
 the last half century : 
 universally shipped. 
 
 Wet vintage, thin, but 
 clean. 
 
 Rather small, but fine 
 flavor, and turned out 
 very successfully. 
 
 Very large quantity, 
 very good, with high 
 color, dry as a rule ; 
 universally shipped. 
 
 Small in quantity; 
 good, light; not generally 
 shipped. 
 
 Plentiful, light, sweet 
 and smooth; shipped by a 
 few houses and develop- 
 ed better than expected. 
 
 Very poor vintage ; 
 grapes did not ripen. 
 
 Better than foregoing, 
 but not fine, and not 
 shipped as a vintage. 
 
 Plentiful, very fine, big 
 wines ; shipped by all 
 houses. 
 
 Small, but useful for 
 lodge purposes; not 
 shipped. 
 
 Medium color and 
 body ; not shipped. 
 
 Not big, but dry, clean 
 wines; shipped generally 
 and turned out well. 
 
 Small, but useful lodge 
 wines; sound, clean; not 
 shipped. 
 
 Similar to foregoing, 
 but rather bigger. 
 
 Rich and of fine 
 quality, although rather 
 small in body ; univer- 
 sally shipped; a great 
 success in bottle. 
 
 Claret 
 
 Plentiful and very cheap; 
 medium body; turned out 
 well, and very useful to 
 the English trade. 
 
 Large yield of big 
 wines, which have only 
 recently begun to de- 
 velop, and caused both 
 Bordeaux and British 
 firms to lose money. 
 
 Very light, but after- 
 wards developed into 
 fine wines. 
 
 More color than fore- 
 going, and was originally 
 more appreciated, but 
 never showed much 
 quality. 
 
 Still more color, but 
 turned out less successful 
 than the two previous 
 vears. 
 
 Plentiful, good color 
 without excessive body ; 
 very good wines. 
 
 Very abundant, ele- 
 gant and cheap; in every 
 respect a perfect Claret. 
 
 Fair color, but not 
 good. 
 
 Rather less color, 
 light, useful, elegant. 
 
 Rather full-bodied; 
 very useful among cheap 
 varieties; higher growths 
 developed well. 
 
 A. thin, poor vintage. 
 
 Medium color, clean, 
 useful as beverage wines, 
 but not fine. 
 
 Full-bodied, rather 
 coarse, and did not main- 
 tain early promise. 
 
 Very light and thin ; 
 wines affected by mil- 
 dew. 
 
 Light; many wines 
 mildewed. 
 
 Medium color ; some 
 parts escaped mildew, 
 and better results obtain- 
 ed in consequence. 
 
 Champagne 
 
 Fair quantity ; good 
 wine. 
 
 Excellent wines, with 
 good body. 
 
 Fair vintage as regards 
 quality and quantity. 
 
 Ordinary vintage in 
 both respects. 
 
 Small quantity ; bad 
 quality. 
 
 Plentiful, very full- 
 bodied and ripe; uni- 
 versally shipped. 
 
 Abundant, lighter 
 than the foregoing, but 
 very useful. 
 
 Fair quantity and qual- 
 ity. 
 
 Fair quantity and qual- 
 ity. 
 
 Light and elegant; 
 universally shipped. 
 
 Bad year. 
 
 Good body and style, 
 with elegance; shipped 
 by all houses. 
 
 Fair quantity and qual- 
 ity. 
 
 Small quantity ; bad 
 quality. 
 
 Better than preceding 
 year and not very high 
 class, and prices very 
 dear ; shipped by several 
 houses. 
 
 An excellent year of 
 fine quality, with great 
 elegance ; have develop- 
 ed well ; prices again 
 high; shipped uni- 
 versally as a vintage.
 
 THE PRACTICAL HOTEL STEWARD 
 Vim'AGES-Continued 
 
 185 
 
 Year 
 
 1885 
 1886 
 
 1887 
 
 1888 
 1889 
 
 1890 
 
 189i 
 1892 
 
 1893 
 
 1894 
 1895 
 
 18% 
 
 1897 
 1898 
 
 1899 
 1900 
 
 Port 
 
 Rather small, but clean 
 and sound; not quoted 
 generally. 
 
 1/ air^ti n g: both in 
 quantity and quality. 
 
 Very good ; fairly big ; 
 universally shipped. 
 
 Not abundant; small, 
 sound, useful. 
 
 Better than foregoing, 
 but not big and not 
 generally shipped. 
 
 Very giood, rather 
 light, fairly abundant, 
 and universally shipped. 
 
 Light, clean, ' useful ; 
 not shipped. 
 
 Rather better than 
 foregoing, but only 
 shipped Jay a few houses 
 in limited quantities. 
 
 Grapes suffered from 
 mildew; thin, p)oor qual- 
 ity ; not shipped. 
 
 Small yield, medium 
 quality. 
 
 Grapes mostly gath- 
 ered in the wet ; very 
 few good wines made. 
 
 Fairly abundant; good 
 quality; has been univer- 
 sally shipped as a 
 vintage .turning out well . 
 
 Quantity short, but 
 some good wines made. 
 
 Quantity shorter than 
 foregoing, owing to 
 drought, but some good 
 wines made ; quality ir- 
 regular. 
 
 Quantity fairly abun- 
 dant ; quality irregular ; 
 shipped by some houses, 
 but not fine. 
 
 Quantity good ; wines 
 mostly light, but clean. 
 
 Claret 
 
 Light; mostly mil- 
 dewed. 
 
 More body than fore- 
 going, but mostly tainted 
 with mildew. 
 
 Big, useful wines 
 which appear to be now 
 developing. 
 
 Light, elegant, origin- 
 ally cheap, and repaid 
 bottlers well. 
 
 Somewhat similar, but 
 scarcely so popular. 
 
 Full-bodied, very 
 useful; give good 
 promise. 
 
 Light, elegant. 
 
 Medium color, not gen- 
 erally considered to be 
 well succeeded; the vines 
 of the higher-classed 
 wines suffered very much 
 from sirocco. 
 
 Very abundant, with 
 good body; certain to be 
 useful as beverage wines, 
 but too early yet to speak 
 of the higher growths. 
 
 Much less in quantity; 
 not particularly well suc- 
 ceeded. 
 
 Quantity not large, but 
 grapes ripened well, and 
 the new wines show some 
 promise. 
 
 Very abundant ; wines 
 clean and with good body 
 and color. 
 
 One of the smallest 
 yields of recent years ; 
 quality, as a rule. bad. 
 
 Quantity limited, al- 
 though in excess of 1897, 
 especially in classed 
 growths; quality expect- 
 ed to turn out good. 
 
 Abundant, and are ex- 
 pected to become fine. 
 
 Exceptionally large 
 quantity; the quality 
 promises to be only mod- 
 erate. 
 
 Champagne 
 
 Light, but rather ele- 
 gant ; shipped by certain 
 houses. 
 
 Full-bodied; many 
 wines tainted with mil- 
 dew ; shipped by a few 
 firms. 
 
 Rather light and ele- 
 gant ; shipped by several 
 houses. 
 
 A poor vintage. 
 
 Not a large yield; 
 rather delicate wines of 
 good style ; prices high ; 
 universally shipped. 
 
 Fairly abundant ; use- 
 ful, but not high class. 
 
 Rather limited quan- 
 tity, thin. 
 
 Limited yield, but ex- 
 ceptionally good quality; 
 prices very high. 
 
 Very abundant and 
 good ; cheaper. 
 
 Less succeeded than 
 the foregoing, but sound; 
 prices lower. 
 
 Moderate quantity, 
 but promises well ; prices 
 low on account of heavy 
 stocks, and many wines 
 
 Quantity small; grapes 
 gathered in wet weather; 
 wines thin and green. 
 
 Moderate both as to 
 quantity and quality, 
 but better than preced- 
 ing year. 
 
 Quantity better than 
 anticipated, and quality, 
 expected to be good. 
 
 Limited yield, but 
 young wines bid fair to 
 turn out well. 
 
 Large yield of sound 
 wines, which promises 
 well.
 
 186 
 
 THE PRACTICAL HOTEL STEWAED 
 VimACES-Continued 
 
 Year 
 
 1901 
 
 1902 
 
 1903 
 
 1904 
 
 1905 
 
 1906 
 
 1907 
 
 1908 
 
 1909 
 
 Port 
 
 Irregfular in quality ; 
 not shipped as vintage. 
 
 A certain quality of 
 useful wine made, but 
 not shipped as vintage. 
 
 Yield small and quality 
 moderate ; best results 
 obtained in lower Douro. 
 
 Large yield, but wines 
 somewhat lacking in 
 body ; fair color, good 
 flavor. 
 
 Fair quantity, wines 
 unevenly somewhat 
 green. 
 
 Quantity less than 
 1905, a few good wines 
 made. 
 
 Moderate yield wine ; 
 deficient in saccharine 
 and body owing to rain 
 at time of vintage. 
 
 Good quantity and 
 quality wines; show good 
 body and color ; one of 
 the best vintages in 
 years. 
 
 Quantity small; quality 
 below average. 
 
 Claret 
 
 Fairly plentiful, but 
 owing to wet weather are 
 lacking in body and color. 
 
 Quantity small ; wines 
 light andof poor quality. 
 
 Yield again small ; 
 quality useful, without 
 pretension to figure as 
 vintage wines. 
 
 Quantity large ; wines 
 at present show good 
 body and color. 
 
 Fairly large yield ; 
 wines light, but much im- 
 proved since the vintage. 
 
 Rather small yield ; 
 both red and white wines 
 expected to turn out well. 
 
 Fairly large quantity ; 
 wines light, but useful. 
 
 Quantity not large ; 
 wines have fair color and 
 bouquet and promise well 
 
 Quantity small ; wines 
 light in body and color ; 
 but agreeable ; late gath- 
 ering the best. 
 
 Champagne 
 
 Quantity limited; 
 wines thin, owing to 
 excessive rain. 
 
 Yield small and quality 
 very moderate, owing to 
 wet. 
 
 Yield below average ; 
 very useful for ordinary 
 purposes; not likely to be 
 shipjjed as vintage. 
 
 Plentiful; grapes gath- 
 ered in good condition 
 and practically certain to 
 be shipped as vintage. 
 
 Medium in quantity 
 and quality; uneven 
 owing to mildew in many 
 vineyards. 
 
 Fair average quantity} 
 quality expected to turn 
 out good. 
 
 Good wine made at 
 commencement; but ram 
 set in, spoiling quality 
 of wine made later and 
 greatly reducing yield. 
 
 Quantity small and 
 quality not satisfactory. 
 
 Quantity small ; wines 
 lack body. 
 
 *The foregoing list of vintage wines is reliable. It is from the "Book of Prices" of W. A. Taylor 
 
 & Co. of New York, and the Jefferson Importation Co. of St. Louis. 
 
 An Illustration of Frank G. Warden'^ Method of Control of His Eight Hotels. 
 
 Frank G. Warden, who operates eight hotels located in Ohio, Indiana, Illinois and Ala- 
 bama, and who receives daily a detail statement from each of his managers to such a fine point 
 that he knows, perhaps better than if he were present in the several houses, the true condition of 
 the business, has things so systematized that he is able to determine very closely the maximum 
 earning capacity of each house. For illustration of liis methods, the accompanying figures show 
 the basis of his control of his bars (the figures varying according to the geographical location 
 and class of trade of the several houses). Goods are issued to barmen at approximate retail 
 value. The issues and bar receijits figures should be about tlie same; if not, there is investigation 
 as to reason why: (See opposite page.)
 
 THE PRACTICAL HOTEL STEWARD 
 
 APPROXIMATE RETAIL VALUES, OR 
 
 The amount that certain goods should bring over bar: 
 
 NAME. RETAILING AT Should bkixg over bar 
 
 Bulk whiskey 10c per glass 1 gal. 
 
 Bulk whiskey loe or 2 for 25c 1 gal. 
 
 Whit^key lue or 2 for 2oc 1 full qt. 
 
 Whiskey ] 5c or 2 for 25c 1 bot. 
 
 Beer 5c per glass 1 bbl. 
 
 Beer 5c per glass ^ bbl. 
 
 Beer 5e per glass ^ bbl. 
 
 Port wine 10c per glass 1 gal. 
 
 Gin 1 5(» or 2 for 25c 1 gal. 
 
 Gin 15c or 2 for 25c 1 bot. 
 
 Blackberry 10c per glass 1 gal. 
 
 Rum 10c per glass 1 gal. 
 
 Rhine wine and others, 5 bot. to gal. . . .10c per glass 1 bot. 
 
 Brandy and all drinks retailing at 20e ; (5 bot. to gal.) 1 bot. 
 
 187 
 
 The following goods are f 
 issut'd to till" bar, of which y 
 most price and selling price : 
 
 Retail- 
 Name, ing at 
 
 1 gal. Rye 10c 
 
 1 gal. Large.. 15c: 2 for 25c 
 
 1 gal. Bourbon 2 for 2r(c 
 
 1 gal. Gordon gin 15c 
 
 1 gal. Gin 10c 
 
 1 bot. Sherry (5 to gal.) .10c 
 
 1 gal. Port 10c 
 
 1 bot. Blackberry 10c 
 
 1 bot. Henncssy brandy.. 15c 
 1 I)ot. Hennessy XXX... 20c 
 1 bot. Plymouth 
 
 gin 2 for 25c 
 
 1 bot. Tom 
 
 gin loc ; 2 for 25c 
 
 1 bot. Large ('4 to gal.).15o 
 
 1 bot. Boonekamp 
 
 1 bbl. Weideman 5c 
 
 1 bot. 1800 .15c; 2 for 25c 
 1 bot. Three 
 
 feather . 20c ; 3 for 50c 
 
 1 doz. % pt. flasks 
 
 1 doz. Weideman 10c 
 
 1 doz. Budweisser 15c 
 
 1 doz. Blue Ribbon 15e 
 
 1 bot. Seltzer 25c 
 
 1 bot. Dom. ginger ale 
 
 1 bot. Black and 
 
 White . . .15c: 2 for 25c 
 1 doz. splits Apollinaris. . 15c 
 1 bot. Claret (5 to gal.). 10c 
 
 1 bot. Vermouth. It 
 
 1 bot. Vermouth. French... 
 
 1 doz. Consumers 10c 
 
 1 doz. Hosters 10c 
 
 1 bot. Lithia water 
 
 1 bot. Old Crow (5 to 
 
 fc'al.) ..; 15c 
 
 1 bot. Geneva gin (4 to 
 
 gal.) 15c 
 
 1 bot. Scupernong lOc 
 
 1 gal. Cabinet rye lOc 
 
 1 bot. Apricot brandy 
 
 (5's) pony glass.... 15c 
 
 rora time 
 ou herein 
 
 Cost. 
 
 .$2.00 
 2.85 
 2.00 
 2.25 
 2.00 
 .30 
 1.50 
 1.50 
 1.29 
 
 to iime 
 lind the 
 
 Selling 
 
 Price. 
 
 .f 7.00 
 
 10.00 
 
 10.00 
 
 10.00 
 
 7.00 
 
 .75 
 
 4.00 
 
 5.00 
 
 2.00 
 
 2.50 
 
 2.00 
 
 .80 
 
 2.00 
 
 1.00 
 
 2.50 
 
 .80 
 
 .80 
 
 7.00 
 
 28.80 
 
 1.00 
 
 2.50 
 
 1.33 
 
 3.00 
 
 .25 
 
 .50 
 
 .55 
 
 1.20 
 
 .88 
 
 1.80 
 
 .80 
 
 1.80 
 
 .09 
 
 .25 
 
 .08 
 
 05 
 
 1.08 
 
 2.50 
 
 1.14 
 
 1.80 
 
 .85 
 
 1..50 
 
 .55 
 
 .5.5 
 
 .65 
 
 .05 
 
 .55 
 
 1.20 
 
 .55 
 
 1.20 
 
 .25 
 
 .75 
 
 1.33 
 
 2..50 
 
 r — 
 
 1.0(t 
 
 2.00 
 
 7.00 
 
 .03 
 
 2.00 
 
 Retail- 
 Name ing at 
 
 1 doz. Xipsale 15c 
 
 1 bot. Iron brew 
 
 1 l)ot. riunyadi water 
 
 1 hot. Creme de Menthe, 
 
 pony glass 15c 
 
 1 bot. Sp'g Garden rye.. 15c 
 
 1 doz. Stout 25c 
 
 50 Arie kind cigars 5c 
 
 25 Preterencia 10c 
 
 General Arthur 10c 
 
 doz. Splits white rock. .15c 
 
 doz. Bass ale 25c. . 
 
 gal. Jockey Club. 3 for 25c 
 
 bot. Gordon gin 15c 
 
 bot. Overholt (4 to 
 
 gal. ) 15c 
 
 doz. Pop 
 
 bot. Cherries 
 
 bot. Dry Catawba 
 
 bot. Can. Club (5 to 
 
 gal.) 15c 
 
 qt. Mumm"s 
 
 pt. Mumm's 
 
 pt. Mumm"s. split 
 
 pt. White Seal 
 
 (it. AVhite Seal 
 
 pt. Sparkling Burgundy... 
 
 qt. I'eacock Sauterne .... 
 
 bot. Sweet Catawba 
 
 bot. Old Charter 
 
 bot. Oscar Pepper 
 
 bot. King W'm Scnicli. . . . 
 
 bot. Sloe gin 
 
 bot. Muscatel 
 
 bot. DeWar Scotch 
 
 bot. Old Key rum 
 
 hot. Seagram 
 
 hot. Mt. Vernon 
 
 bot. Cardinal 
 
 bot. .Juniper gin 
 
 hot. Kuiinn<'l 
 
 Split Ked Kavi^n 
 
 l)ot. I'omesiic champ., pt.. 
 
 hoi. Ushers" Scotch 
 
 iiot. Irish whiskey 
 
 Iiot. Imp. ginger ale 
 
 Iiot. Iliuit Sauterne 
 
 bot. St. .lulian 
 
 l)ot. Rock and rye 
 
 (jt. Sherry wine 
 
 
 $ 7.00 
 
 
 10.00 
 
 
 2.50 
 
 
 2.00 
 
 
 28.80 
 
 
 14.40 
 
 
 7.20 
 
 
 4.00 
 
 
 10.00 
 
 
 2.00 
 
 
 8.00 
 
 
 8.00 
 
 
 .75 
 
 
 3.50 
 
 
 Selling 
 
 Cost. 
 
 Price. 
 
 1.25 
 
 1.80 
 
 .08 
 
 .25 
 
 .18 
 
 .35 
 
 1.00 
 
 4.00 
 
 .88 
 
 2.50 
 
 2.00 
 
 3.00 
 
 1.75 
 
 2.50 
 
 1.58 
 
 2.50 
 
 3.15 
 
 5.00 
 
 1.08 
 
 1.80 
 
 2.00 
 
 3.00 
 
 1.75 
 
 5.00 
 
 .78 
 
 2.00 
 
 .87 
 
 2.50 
 
 .25 
 
 .60 
 
 .75 
 
 .75 
 
 .34 
 
 .75 
 
 1.05 
 
 2.00 
 
 2.50 
 
 4.00 
 
 1.33 
 
 2.00 
 
 .75 
 
 1.00 
 
 1..33 
 
 2.00 
 
 2.. 50 
 
 4.00 
 
 1.28 
 
 2.00 
 
 .66 
 
 1.50 
 
 .33 
 
 .75 
 
 1.00 
 
 2.00 
 
 .75 
 
 2.00 
 
 1.48 
 
 3.00 
 
 1.17 
 
 1.50 
 
 .33 
 
 1.00 
 
 1.00 
 
 2.50 
 
 1.17 
 
 2.50 
 
 1.00 
 
 2.50 
 
 1.13 
 
 2.. 50 
 
 .00 
 
 2.00 
 
 .75 
 
 2.00 
 
 .75 
 
 2.00 
 
 .10 
 
 .15 
 
 
 1.25 
 
 1.00 
 
 2.25 
 
 1.00 
 
 2.00 
 
 .13 
 
 .25 
 
 .50 
 
 1.00 
 
 .42 
 
 1.00 
 
 .50 
 
 2.00 
 
 .35 
 
 1.00
 
 188 
 
 TTTE PRACTICAL 
 
 Illustration of the Bailey System of Keeping 
 Track of Bar and Wine Room, Showing a 
 Simple and Effective Method of Securing 
 Information as to Receipts, Issues, Inven- 
 tory and Percentage. 
 
 lu The Hotel Monthly tor September, 
 1899, we printed a system of keeping track of 
 the bar and wine room, devised by Fred J. 
 Bailey, at that time manager of the Winder- 
 mere Hotel, Chicago. This article attracted 
 a great deal of attention because of the simple 
 and satisfactory method of determining the 
 percentage, detecting leaks and affording con- 
 tinuous and almost instant information regard- 
 ing stock on hand, the value of each article 
 bandied, and of the stock as a whole, both in 
 Bar and in the Wine Room. In one small 
 book, now commonly known as THE BAILEY 
 BOOK, and in another small book (an or- 
 dinary day book), which he calls THE BAR 
 ACTION, all of this information is contained. 
 There have been so many requests for us to 
 reprint this article that we take pleasure in 
 doing so at this time, making but few changes 
 from the original article. The figures in the 
 illustration are fictitious, of course, and serve 
 only to convey an idea of how the system works. 
 
 The Bar Stock Allowance 
 
 The BAR is allowed so iiuich stock to do 
 business with, enough so that there is very 
 little likelihood of having to send to the Wine 
 Room oftener than once a day, and that only 
 when the Daily Requisition is sent in. The 
 Bar is furnished a list of the articles, with the 
 quantities of each kind, and it is inventoried 
 at the selling price. The barman is supposed 
 to watch his stock closely, and by his Daily 
 Requisition to keep it replenished, so that the 
 Stock Value averages the same every day after 
 the Requisition is filled. 
 
 Instead of taking an Inventory of the Bar 
 in connection with the Wine Room stock, the 
 manager considers the Bar Stock as entirely 
 separate, and it does not figure in the Wine 
 Room statements. He keeps track of the bar 
 by counting the packages at frequent and un- 
 certain intervals and seeing that the quantities 
 on hand compare closely witli the quantities 
 allowed. 
 
 A broken package is considered a whole pack- 
 age. 
 
 An allowance of, say, ten per cent, is made 
 in favor of the barman for broken packages 
 when a Cash Value Inventory of his stock is 
 taken; but as the Stock in Bar runs about the 
 same all the time, it does not need a frequent 
 " Cas!i Value Tnventorv, " the fact that the 
 
 HOTEL STEWARD 
 
 "Count" of packages is right, sulhcing for 
 leasonable requirements. 
 
 For convenience of illustration we give the 
 lollowing as the BAR WORKING STOCK, 
 the number of packages of each allowed, and 
 the estinuiied selling price of eacli package; or, 
 rather, wliat each package is expected to re- 
 turn in cash: 
 
 BAK WOKKl.XG STOCK. 
 
 Selling price per 
 package. 
 
 8 Marquette rye $2. .30 
 
 8 Reserve bourbon 3.0O 
 
 8 Tom gin 2.50 
 
 72 Budweiser 15 
 
 12 Pejisin ginger ale 15 
 
 G Pontet Canet — qts 2.00 
 
 12 Pontet Canet— pts l.OO 
 
 12 Cresta Blanca — qts l.OO 
 
 12 Cresta Blanca — j.ts .30 
 
 72 Red raven sjjlits 15 
 
 36 Apollinaris — qts .30 
 
 36 Ai>ollinaris — pts 20 
 
 24 Seltzer 10 
 
 1 Maraschino 1.50 
 
 Daily Requisition on Wine Room 
 
 Illustrations of the BAR REQUISITIONS 
 on Wine Room, daily, for the week ending 
 Saturday, July 8. (These Requisitions, item- 
 ized, are entered in the Wine Room Stock- 
 Receipts-Issues Book and by Day 's Totals in 
 the Bar Action Book.) The barnuin has noth- 
 ing to do with the extensions and footings, 
 that is done in the Wine Room, for conveni- 
 ence in making the Weekly and Monthly state- 
 ments: 
 
 BAR KEQUISITIONS OX WIXE ROOM. 
 
 ,Iuly 2, 1S99. 
 
 Selling 
 price. 
 
 4 Rye $10.00 
 
 48 Budweiser 7.20 
 
 6 P. Cinder ale 90 
 
 4 Pontet C— qts 8.00 
 
 6 Cresta B.— qts 6.0O 
 
 36 R. Raven splits 5.40 
 
 12 Apollinaris — qts 3.60 
 
 24 Apollinaris — pts 4.80 
 
 .$45.90 
 .luly 3, 1899, 
 
 3 Bourbon $ 9.0O 
 
 4 Tom gin 10.00 
 
 36 Budweiser 5.40 
 
 3 P. ginger ale 45 
 
 2 Pontet C, i)ts 2.00 
 
 3 Cresta B., qts 3.00 
 
 6 Cresta B., pts 3.00
 
 THE PRACTICAL HOTEL STEWARD 1S9 
 
 48 R. R. splits 7.20 elaborated somewhat on Mr. Bailey 's books 
 
 6 Apollinaiis, qts 1.80 and received a good-natured criticism for our 
 
 12 Seltzer 1.20 pains. For instance, in illustrating the Requi- 
 
 1 Maraschino 1.50 sitions itemized we extended against each item 
 
 both the cost and selling luiee (extensions sup- 
 
 Julv 4 1899 ' posed to be made in the Wine Room). "That's 
 
 g jj ' *1.5 00 "■'^^'■^ you've done a lot of figuring to little 
 
 2 Bourbon ..................... ...^ 6^00 P"i'POse, ' ' said Mr. Bailey. ' ' What it took you 
 
 9 Tom o-in j 00 '*'''^* ^^ ^^"^'^ ^^ ascertain can just as well be 
 
 24 Budweiser ".'.'.'.'. '. '. '. '. '. '. '. '. '. '. '.'.'.'.'.'.'.'. '. 3.60 §"* ^* ^° ^^^^^ ^ ""°"<^' ^^^"^ = 
 
 3 Cresta B., pts 1.50 ^*«^^ «" hand July 2 $317.17 
 
 24 K. E. splits 3.60 ^^^^ purchased during week. . . 119.72 
 
 6 Apollinaris, qts 1.80 
 
 12 Apollinaris, pts 2.40 $490.89 
 
 Deduct stock on hand July 9.. 373.00 
 
 $38.90 
 
 July o, 1899. Gives the net cost of issues. . .$117.89 
 
 2 M. Rye $ 5.00 ' < xhis itemized cost price takes time, means 
 
 1 Bourbon 3.00 increased detail and cuts no ice on my sy.stem, 
 
 24 Budweiser 3.60 jf ^j^g weekly balance is made properly. One 
 
 6 P. ginger ale 90 (.3^ extend the daily bar requisition at any 
 
 3 Pontet C, qts 6.00 time for his satisfaction to learn exact cost to 
 
 24 Apollinaris, qts /.20 fasten a leakage; but it is misleading to in- 
 
 12 Seltzer 1.20 elude it as an explanation of the workings of 
 
 iog 9Q the system."] 
 
 July 6, 1899. The Bailey Book 
 
 3 Bourbon $ 9.00 yi-, Bailey uses a book, the leaf of which 
 
 1 Gm 2.50 measures 11 inches wide by 11 inches long. It 
 
 36 Budweiser o.40 jg ruled off into eleven vertical columns, each 
 
 3 P. ginger ale 45 of ttegg bisected with a vertical line. It is 
 
 3 Pontet C, qts 6.00 j.^,ig(j ^^.;tjj gf,.y horizontal lines, one line lor 
 
 24 R. E. splits 3.60 gj^^jj ^^y ^f |j^g month, with special red ruled 
 
 $•^6 95 lines tC' separate the weeks. [Tn the illustra- 
 
 July 7 1899. tions (pages 190 & 191) the dark horizontal 
 
 6 Eye $15.00 lines indicate red lines.] 
 
 2 Bourbon 6.00 It will be noted that each column is headed 
 
 3 T. gin 7.50 witli some particular article of stock, as ' ' Mar- 
 
 36 Budweiser 5.40 quette Eye, " " Eeserve Bourbon, " " Tom 
 
 4 Pontet C, pts 4.00 Gin, ' ' etc. Immediately under the heading are 
 
 3 Cresta B., pts 1.50 two red lines, the top line for entry of quantity 
 
 18 E. E. splits 2.70 of stock on hand at end of the previous month ; 
 
 6 Apollinaris, qts 1.80 the second line for the value of stock on hand 
 
 24 Apollinaris, pts 4.80 at end of previous month. Down the page at 
 
 12 Seltzer 1-20 intervals of seven lines, are two red-ruled lines 
 
 for entering the quantity and value of eaih 
 
 d._iQ qo t» n .' 
 
 * • article of stock on Saturday night, or whea- 
 
 Julv 8. 1899. M w 1 1 • .1 1- 
 
 • ^ r, ^r^ ever the Week-end mventorv is made, r or 
 
 24 Budweiser $3.60 . *•„.♦■ " n ^1 
 
 ^ ^„ i-onvenience or illustration we will sav tlicse 
 
 6 Pontet Canet, pts o.OO 4. o i ti i ^ ' ♦ i 
 
 ' ' „ hnes represent Sundav. ihe dates are entered 
 
 3 Cresta B., pts i.o" . ^, , ' . ^, ' ^ 1 ^i. ^ xi 1 ^i. 
 
 ' ^ ., ,.^ in the column at tlie extreme lett for the h'tt 
 
 24 Red Raven splits -IbO i 4. ^i ^ • i * 4^ n 
 
 ' ., .^ hand page, and at the extreme right tor (he 
 
 12 AiioUinaris, qts ^.bO .,,/ ' m , .i c . 1 
 
 * ' ' , ^,, right hand page. The davs, as the first, second, 
 
 6 Apollinaris, pts 1.20 , , „ A\ I a ■ *■ «* m 
 
 ' ' ' third, fourth, etc., are entered in to fit the par- 
 
 $19.50 ticular month. For instance in the dates en- 
 
 A Good-Natured Criticism 'lifs shown in the illustrations, the first day of 
 
 [In preparing this illustration of the Bailey the month happens to be Saturday and the 
 
 System (before revision by the author) we second day of the month is Sunday. The
 
 190 
 
 THE J'HACTKAL HOTEL STEWAED 
 
 
 ,^. /m 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 i.^ 
 
 .'J 
 
 TO ML 
 
 
 mmuRmwiALiN 
 
 ■7 
 
 •7 
 
 /fl°OTS 
 
 ?ONTeT<IV\ 
 
 
 
 
 
 
 roup 
 
 
 
 !'/o 
 
 
 /f 
 
 
 /^ 
 
 
 /6'0 
 
 
 /6 
 
 
 3(, 
 
 
 sr 
 
 
 
 
 
 
 
 
 VMut 
 
 m"' 
 
 /»'("? 
 
 
 /,r" 
 
 
 //i" 
 
 
 //i- 
 
 
 /I'- 
 
 
 3t^ 
 
 
 /3'S 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ..... 
 
 
 
 
 
 
 ..._.. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 / 
 
 
 
 /^ 
 
 
 s 
 
 
 
 
 24 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 com 
 
 
 
 Si^ 
 
 
 /Co 
 
 
 '9 
 
 
 /,^C, 
 
 :;(,« 
 
 3C 
 
 
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 ILLUSTRATION OF A FOLIO PACE OF THE BAILEY REC EIVIXG-ISSUES-IXVENTORY BOOK FOR ^VI^•E ROOM 
 STOCK. (the damaged FIGURES IN "TOTAL" COLUMN IN ABOVE ILLUSTRATION SHOULD READ $245 89.) 
 
 eighth day of the month is Saturday again, 
 coining directly before the week's total figures. 
 Sunday is the 9th, and so on down tlie Jiage. 
 
 « * « 
 
 Note the entries in the column headed Tdiii 
 Gin. The .80 in box with Tom Gin means 
 "cost 80 cents a quart." The 14 on the fiist 
 line indicates 14 quarts on hand at the end of 
 the previous month; and 11.20 on tlic next liiu' 
 means 14 quarts at 80 cents is .$11.20. All tlie 
 issues are entered on the right hand side of 
 each column. Thus there will be noticed no 
 issues of Tom Gin on the first of the month; 
 
 consequently the value in Sunday inventory 
 (July 2) was uncliangcd from the Brought 
 For\\ard fij.;uios. On tlic third of tlie month 
 four (|Uiiits were issued to tlu' liar. On the 
 fourth of the month two quarts were issued to 
 the liar. On the fovirth of the month, also, 
 there is an entry of twenty-four (juarts re- 
 ceived into the Wine l\ooin stock. On tlie sixth 
 of the month one quart was is.sued to the Bar; 
 on the seventh of tlie month, three quarts. By 
 footing up the issues it will be seen that there 
 were ten quarts issued during the week. Now, 
 by adding the twenty-four quarts received on
 
 THE PRACTICAL HOTEL STEWAED 
 
 191 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 .JiiA /fff . 
 
 
 '"' ars. 
 CREsn-SU 
 
 Z^ VIS. 
 CRESn BIA 
 
 ■/o 
 
 R KHUN it 
 
 20 ars. 
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 the fourth to the fourteen quarts on hund the 
 previous Sunday, making thirty-eight quarts in 
 all, and deducting from this the ten quarts 
 issued, leaves twenty-eight quarts on hand Sun- 
 day, the 9th. Twenty-eight quarts at 80 cents 
 is $22.40. Thus Ave have the Inventory Figures 
 and Issues and Receijits all togotlier on the 
 same page. 
 
 By adding the Value figures across the page 
 you liave the sum total value of the different 
 value figures on that page. And this item is 
 entered in the left hand column (as shown in 
 the illustration page igo)as $245.89. For the 
 right hand page the "total value" figures are 
 entered in the right hand column. (See illus- 
 
 trati(m page 191) as $127. IL 
 » » • 
 
 By copying these totals onto a blotter, from 
 the several pages necessary for the entire wine 
 list, and footing them up, the GRAND TOTAL 
 of STOCK ON HAND value is ascertained. 
 
 These figures should comjiaro with th^ regu- 
 lar inventory figures. 
 
 For convenience of making entries, a PUK- 
 PLE guide line (indicated by a dotted line 
 in the illustration) is always Wednesday; so 
 that no counting of lines up or down from the 
 Sundays, or tracing any line from the date 
 colun-n across the page, is necessary in making 
 ' ' middle of week ' ' entries.
 
 192 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Tn making entries in the goods received col- 
 unui it is well to have these figures in red ink, 
 or something different from the issues i-olumn 
 entries. It serves to keep the narrow columns 
 of figures distinct and prevents any possibility 
 of confusion. The "quantities" entries in the 
 illustration (receiving columns) it will be no- 
 ticed are in heavy black figures, for the pur- 
 pose of giving an idea how much a different 
 style of figure simplifies the system for refer- 
 ence purposes. 
 
 » * » 
 
 The writing in of the headings and the days 
 
 of the month can be done in less than half an 
 
 hour each month. 
 
 • ♦ » 
 
 The itemized Daily Requisitions (see page 
 188) are distributed in their proper columns and 
 date lines in tlie Stock-Receipts-Issues Book; 
 (BAILEY BOOK) likewise the Purchases as 
 per itemized invoices (see Bar Action) will 
 also be found correctly distributed. With the 
 aid of this book, together with the requisition 
 blanks, the memoranda of invoices and the 
 cash receipts of the Bar, it is an easy matter 
 to get at any desired information quickly and 
 satisfactorily. For instance, to find percent- 
 ages: 
 Getting at the Percentages 
 
 The PERCENTAGE on GROSS PROFIT is 
 arrived at by subtracting the Cost Price of the 
 Issues ($117.89) from the Cash Receipts of 
 the Ear ($2.5.5.90), and dividing the remainder 
 by the Cost Price of the Issues, thus: 
 
 Bar receipts $225.90 
 
 Net cost of issues 117.89 
 
 117.89)138.01(117. per ct 
 These figures are reduced for the NET 
 PROFIT showing by subtracting all the fixed 
 charges of ojierating the Bar from the above 
 Dividend figures before dividing by the Cost. 
 The Bar Action Book 
 
 The above illustration of tiie second book of 
 his system Mr. Bailey explains as follows: 
 
 You will find it necessary in order to give 
 full value to system to show tlie working of 
 the SECOND BOOK which is in control of 
 Wine Room-Issues-Receipts Book, as v.ell as 
 Bar Action and Weekly and Monthly Bar 
 Statements. 
 
 If you take a small journal ruled book 
 (petty cash book I use) and enter Daily, op- 
 posite given dates, the amount of Issue in one 
 column, on same line in next column you have a 
 space for the same day's Bar Receipts, when 
 they come in. There you ha\e at a glance on 
 one page TIIE WHOLE BUSINESS; ISSUES 
 
 AND RECEIPTS AT THE END OF MONTH 
 BY DAYS. 
 
 Every Sunday you line off in RED and total- 
 ing you have Weekly Issues and Weekly Re- 
 ceipts to handle in your Balance with the Wine 
 Room Stock for Weekly Balance. 
 
 PURCHASES. 
 
 Opposite page as 3'ou open book you have a 
 page to enumerate the Purchases During Month, 
 which, lined off in red ink at end of week, 
 gives New Stock Added in dollars and cents. 
 
 Starting out each week you head new entry, 
 simply for convenience as memoranda, the 
 Amount of Stock in Wine Room in money. 
 
 I use in this way two pages of book a month. 
 BALANCES. 
 
 Back of book I use for Balances. 
 
 Monthly Balance differs only in that I in- 
 rlude Bar Room Stock, whicli, being a fixed 
 amount, might as well be included weekly. 
 
 On WEEKLY BALANCES the amount of 
 JStoclc on hand end of week deducted from 
 stock on hand at beginning of week, plus the 
 purchases gives TOTAL COST OF ISSUES. 
 Thus in an instant you have at end of week 
 what you may have spent half an hour a day 
 in figuring out for no special advantage. A 
 COMPARISON OR MENTAL ESTIMATE 
 OF REQUISITIONS AND BAR RECEIPTS 
 DAILY OUGHT TO CONVINCE AN INTEL- 
 LIGENT MANAGER HOW THE BAR IS 
 GOING— therefore the book headed BAR 
 ACTION. 
 
 One can figure out a Daily Requisition as 
 often as he pleases, but the Weekly Balance 
 shows exactly what he is after, concisely and 
 quickly. 
 
 Keeping up this BAR ACTION BOOK takes 
 no more time than to write down the figures 
 from Requisition and Cashier's Daily Report. 
 
 Bar is governed by selling prices and Wine 
 Ji'oom and results by value of Stock on hand. 
 
 There can be no mistake in these results ex- 
 cejit of a clerical kind; and all mistakes may 
 ])e run down by a careful examination of Stock. 
 Book at any time. 
 
 1 regard this SECOND BOOK as of quite 
 as much importance as the Stock Book and as 
 "supplementary" to it. 
 
 You can thus throw away your Stock Books 
 as fast as filled; and a thirty-cent Statement 
 Book will give you a year 's record of your en- 
 tire Bar transactions IN DETAIL, DAILY 
 AND WEEKLY AND MONTHLY'', AT A 
 GLANCE. 
 
 It condenses your work in the Stock Book, 
 shows where each item came from and at what
 
 THE PRACTICAL HOTEL STEWARD 193 
 
 time. (I also keep the Billiards separate on same line and page as Daily Workings of Bar.) 
 
 July, 1899. 
 
 BAK PURCHASES. 
 *July 1, stock on hand $390.15 
 
 The Ear Action Book 
 
 .July, 1899. 
 
 July 2 $371.17 
 
 July 3, 4 doz. Seltzer $ 3.84 
 
 July 3, 12 doz. Budweiser 10.08 
 
 July 4, 2 doz. Tom gin 19.20 
 
 July 4, 200 R. Eaven splits. . 20.00 
 
 July 5, 6 doz. Budweiser 5.04 
 
 July 6, 12 doz. Apollinaris, pts. . 20.16 
 
 July 6, 12 doz. Apollinaris, qts. . 28.80 
 
 July 7, 3 doz. P. gin ale 2.50 
 
 July 7, 12 doz. Budweiser 10.08 
 
 July 9, Stocl- on hand $373.00 
 
 (Sat.) 
 (Sun.) 
 
 $119.72 
 
 BAR ACTION. 
 
 July 1 
 
 Selling Price. 
 $38.20 
 
 Bar 
 
 Receipts. 
 $40.50 
 
 July 2 45.90 48.20 
 
 July 3 44.55 36.10 
 
 July 4 38.90 25.15 
 
 July 5 26.90 29.20 
 
 July 6 26.95 50.25 
 
 July 7 49.90 20.25 
 
 July 8 19.50 46.75 
 
 $252.60 $255.90 
 *Italics indicate red ink entries. 
 
 BALANCE. 
 
 Week Ending July 9, 1899. 
 
 Dr. 
 
 July 9 To stock on hand $373.00 
 
 To Bar Receipts for 
 
 week 255.90 
 
 .$628.90 
 
 Cr. 
 
 July 2 By stock on hand $371.17 
 
 July 9 By purchases during 
 
 week 119.72 
 
 By salaries 30.00 
 
 By license 10.00 
 
 530.89 
 
 Net profit .':;98.01 
 
 (Or eighty-three percent on tlie cost of the 
 issues.) 
 
 SERVICE PLATES, THE RICE, HOUSTON — PICK'S LAMBERTON.
 
 194 
 
 Tin-: I'HA<'T1(AL IIOTKL STKWARD 
 
 
 /9^lA^ty>n.^yn^ 
 
 ,6?o 
 
 
 
 \ 
 
 ^'"/f/O 
 
 FIRM Quantity 
 
 Price 
 
 Credit 
 
 ^.I.L. 
 
 MmL 
 
 ^imm.yM... 
 
 /H 
 
 ^ii 
 
 00 
 
 
 
 u * 
 
 7t 
 
 m, 
 
 oo 
 
 
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 M/^ 
 
 // ii 
 
 /za 
 
 Mo 
 
 (JO 
 
 
 
 "7 
 
 n(hvyuJi.V IUa^ 
 
 in 
 
 Hu 
 
 00 
 
 9 
 
 00 
 
 V 
 
 //■■■■ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 FACE OF STOCK CARD, SHOWING GOODS RECEIVED 
 
 A Simple System of Wine Room Accounting 
 that AlTords Ready Reference to Date, Quan- 
 tity and Value of All Goods Received and 
 Issued; Also to Quantity and Value of 
 Stock on Hand 
 
 The Illinois Athletic Club of Chicago, James 
 T. Clyde, manager, have adopted a rack and 
 card system for keeping track of the Wine 
 Room, the goods received, issued, and continu- 
 ous inventory. 
 
 The rack used is the double standard type of 
 the H. M. rack and card system for front office 
 accounting, and the cards measure 4 inches 
 wide by 4% inches deep. The rack has pockets 
 to hold the cards and these pockets are num- 
 bered to correspond with the bin numbers. For 
 each pocket there are two cards, one of a red 
 color, known as the Stock Card, the other of 
 nianilla color, known as the Daily Issues Card. 
 The stock card is utilized both face and reverse 
 
 sides, as shown in the accompanying illustra- 
 tions. The face is used for entering goods re- 
 ceived, the entries on the illustration self-ex- 
 l>lanatory. The reverse of the stock card is- 
 used for statements of issues of each month, 
 the figures taken from the daily issues card, 
 '{'he illustration is self-explanatory. 
 
 The daily issues card is ruled for thirty-one 
 days, the horizontal line opposite each day 
 divided into five spaces, four of these for enter- 
 ing the quantities as issued, and the fifth for 
 the total issues for the day. The illustration 
 (see page 197) shows the total issues of Mumins 
 quarts for the month of June to be 216 quarts. 
 This entry is shown opposite .July 1, on the re- 
 verse of the stock card, where it was posted 
 the first of the month when a new card was 
 substituted for the daily issues of July. 
 
 In use the stock card stands in the rack 
 behind the daily issues card.
 
 THE PRACTICAL HOTEL STEWARD 
 
 195 
 
 JIN 
 
 No. 
 
 V 
 
 yUyyTUp-K^ 
 
 (f^T- 
 
 COST P 
 
 oj 
 
 Date 1910 
 
 1 
 Inventory Received 
 
 TOTAL 
 
 Issued 
 
 On Hand 
 
 1 
 Value 
 
 JAN. 
 
 FEB. 
 
 MAR. 
 
 APRIL 
 
 MAY 
 
 JUNE 
 
 JULY 
 
 AUG. 
 
 SEPT. 
 
 OCT. 
 
 NOV. 
 
 DEC. 
 
 1 
 
 6o 
 
 6o 
 
 ^O 
 
 Jo 
 
 6o 
 
 oo 
 
 ^o 
 
 /^Y 
 
 /0(^ 
 
 /OS 
 
 r6 
 
 /6& 
 
 oo 
 
 5-6 
 
 
 6~d 
 
 !50 
 
 z& 
 
 7^ 
 
 oo 
 
 ^^ 
 
 72- 
 
 9^ 
 
 ^^ 
 
 ^-^ 
 
 02 
 
 oo 
 
 6-^ 
 
 /to 
 
 /7^ 
 
 /Lo 
 
 ^-^ 
 
 /A 
 
 Oo 
 
 H 
 
 
 ^> 
 
 31 
 
 21 
 
 00 
 
 Oo 
 
 2Z\ jL£r 
 
 307 
 
 X/& 
 
 ^/ 
 
 zyi 
 
 oo 
 
 ^/ 
 
 j 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 RE\ERSE OF STOCK CARD, SHOWING MONTHLY INVENTORY 
 
 This system of wine room accounting is in- 
 expensive and labor saving, the cost of opera- 
 tion after the first installation being merely 
 nominal. 
 
 The illustration of the rack (see page 196) 
 shows a section of six pockets. The name of 
 the wine, written on the card, is exposed over 
 the top of the pocket. 
 
 This rack is kept in Mr. Clyde's office as a 
 dail}- inventory for ready reference as to stock 
 on hand, quantities used during the day, week, 
 month or year, together with a notation of cost 
 price changes. 
 
 An inventory sheet that can be conveniently 
 used for this system is a ruling with the bin 
 numbers printed on, and space opposite each 
 number for name, size of package, quantity, 
 cost, and total cost. 
 
 This system will also be adapted for the 
 Store Room and Cigar Stocks at the Illinois 
 Athletic Club. 
 
 The Art of Drinking Wine 
 By H. V. Bemis 
 
 To know how to drink wine belongs only to 
 a cultivated taste; to know how to tempt guests 
 to indulge in it with pleasure belongs only to 
 the host gifted with rare tact and artistic dis- 
 crimination. 
 
 A painting from the hand of a master must 
 be placed in a favorable light, and with appro- 
 priate surroundings to set off its excellence; 
 the most beautiful woman despises not the art 
 of enhancing her charms by harmonious aux- 
 iliaries or by judicious contrasts. 
 
 There is, in the same manner, an art and a 
 science in drinking celebrated wines. 
 
 After studying the menu, one can decide on 
 a choice of wines, and on the order in which, 
 they are to be served. 
 
 The following rules should be observed: 
 
 With fifth, tchiic u-ines. 
 
 With meats, rich red wines.
 
 196 
 
 THK PRACTICAL HOTKL STKWARI) 
 
 24 
 
 25 
 26 
 
 27 
 28 
 29 
 30 
 
 • — 
 
 BIN No. 
 
 u^rnv^^n^e^YV-Su-H^. (/^, 
 
 MONTH 
 
 BIN No. 
 
 (/^rnt^mJiyLy V'%x^K^ , ^y,^ 
 
 MONTH 
 
 BIN No. 
 
 //(^UyT^nyypiJd , (/-C^. 
 
 MONTH 
 
 BIN No. 
 of/ 
 
 JylM-^n^r^^^^ , (^^ 
 
 MONTH 
 
 BIN No. 
 
 l^^^^-^ J^iyiZf ^^ 
 
 MONTH 
 
 BIN No. 
 
 ^^;f^ .X/^^t^-^/ ^^^!^ 
 
 MONTH 
 
 BIN No. 
 
 Jo 
 
 — ^ 
 
 MONTH 
 
 ILLUSTRATION' OF THE TIN NUMHERED RACK (SEE PAGE 195) 
 
 Al the conclusion (f the repast, the oldest 
 red wines. 
 
 After the dessert, nhite, suect and sparlUng 
 nines. 
 
 In regard to the gradation of red wines, the 
 rule is to cnninicnce witli tr.o newest and least 
 celebrated. 
 
 We sliall see how t!;ese n les arc followed by 
 a generous liver: 
 
 A few spoonfuls of soup, by their agreeable 
 warmth, prepare the palate and stomach to 
 fulfill their wholesome functions; a drop of 
 golden Madeira or of old sherry, gives these 
 organs all the necessary activity. 
 
 With the oysters, which are followed by the 
 fish, come the fine Moselle and Rhine wines, and 
 the white Bordeaux or white Burgundy wines, 
 half dry or sweet, far preferable to Champagne 
 frappe. When the fish and oysters are removed, 
 so are these wines. 
 
 When meat is on the table, the jjroper ac- 
 companiment is the red Bordeaux wiue, mellow 
 and rich, clad in resplendent purple and with a 
 perfumed bouquet. 
 
 With canvas back, mallard and teal duck, 
 liclicr meats — roast beef, wild boar, roebuck — 
 is served excellent, heady, rich red Burgundy. 
 
 When midway in the feast, the guests have 
 arrived at that satisfactory stage when llio 
 stomach, still docile, manifests no further de- 
 sires; when the taste prepared by a judicious 
 gradation of sensations is susceptible of the 
 most delicate impressions, the noble red Bor- 
 deaux wines make their triumphal entry, and 
 the "maitre d 'hotel" proudly announces their 
 illustrious names: Chateau Margaux! Chateau 
 Lafite! Chateau I.atour! (hat. Ilaut Bi-ion! 
 Chat. Larose! 
 
 After these wines, one can enjoy sweet sau- 
 ternes and quaff a few glasses of foaming 
 champagne.
 
 
 
 THE PHACTI 
 
 ['AL 
 
 HOTEL STEWARD 
 
 
 
 BIN No. 
 
 /?Zuy^f^'uy7^ , Oly ^^^^Cc.^,,jt_ 
 
 Q 1 
 
 
 
 
 Q'nt'y 
 
 u 
 
 1 
 
 i 
 
 
 
 Q'lU'y 
 
 1 
 
 2 
 
 3 
 
 4 
 
 ? 
 
 b 
 
 1 
 
 8 
 
 9 
 
 10 
 
 11 
 
 12 
 
 13 
 
 14 
 
 15 
 
 16 
 
 / 
 
 z 
 
 
 
 J 
 
 
 1 
 
 1 
 
 1 
 
 For-d 
 
 3 
 
 / 
 
 3 
 
 /2 
 
 7 
 
 15 
 
 17 
 18 
 19 
 20 
 21 
 22 
 23 
 24 
 25 
 26 
 27 
 
 28 
 
 1 
 29i 
 
 1 
 
 30 
 31 
 
 ...^ 
 
 / 
 
 z 
 
 / 
 
 Z 
 
 z 
 
 > 
 
 / 
 
 1 
 
 1 
 
 
 / 
 
 
 
 
 
 
 i.../. 
 i ^- 
 
 --j-^- 
 
 
 
 
 
 
 z 
 
 / 
 
 Z 
 
 
 r 
 
 /Y 
 
 t 
 
 / 
 
 
 f? 
 
 1 z 
 
 /f 
 
 z 
 
 
 // 
 
 
 
 
 
 
 
 ' 3 z 
 
 3 
 
 
 \ s 
 
 
 
 
 
 
 
 
 
 
 
 1 
 1 
 
 2 
 
 z 
 
 ^ 
 
 .... 
 
 / 
 
 9 
 
 
 
 1 
 
 1 
 
 
 
 2~ 
 
 
 
 
 2. 
 
 ^ !r 
 
 /C 
 
 tit, 
 
 / 
 
 
 
 
 / 
 
 f / 
 
 
 
 z 
 
 Z 
 
 
 
 >zz 
 
 
 3o 
 
 .../|...y. 
 
 
 
 S 
 
 / 
 
 / 
 
 .2 
 
 ■ 
 
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 Zi /| <^ 
 
 
 7 
 
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 For'd 
 
 
 
 
 
 
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 1 1 
 
 
 1 
 
 197 
 
 !;j.u.:':"::atu:x ov the daily issues card (see . .'v( k 194) 
 
 BURLEY GLASSWARE FOR THE ADOLPHUS, DALLAS.
 
 19S 
 
 THE PRACTICAL HOTEL STEWARD 
 
 BURLEY GLASSWARE FOR THE ADOLPHUS, DALLAS. 
 
 BURLEY GLASSWARE FOR THE ADOLPHUS, DALLAS.
 
 Wine Room and Cigar Room Accounting 
 
 The Rulings Designed byJohnTellman for His Use in the Planters and Jefferson Hotels of St. Louis. 
 
 191 
 
 399 
 
 
 
 No. 
 
 NAMES 
 
 WillP9 
 Liquors 
 
 Cig.™ 
 
 Pr.ivisionl 
 
 Kj|.fnse 
 
 Sundrie* 
 
 Tor*L 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ' 
 
 Receiving Book: This book is handled in the office of the store room. Every invoice 
 is properly copied for future reference. There is the ledger folio and date column on the 
 left and regular journal columns on the right side, aiding the bookkeeper in distributing 
 the amounts. Leaf measures 10 x 16 inches. 
 
 Bar 1. Issues. 
 
 
 
 
 
 
 
 
 January, 
 
 1912 
 
 
 
 
 
 
 
 
 
 2 
 
 99 
 
 
 
 
 1 
 
 i 
 
 
 A 
 
 3 
 
 W1 
 
 1 
 
 ± 
 
 
 i^Ut 
 
 o 
 
 1 
 
 -^> 
 
 5 
 
 
 
 
 
 JU.a. 
 
 !S,^ rt^t**'*^ 
 
 
 
 CM-, 
 
 X, 
 
 
 
 
 
 
 
 
 %c 
 
 %<)f 5"'7 
 
 ^ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Bar Issue Book: This book contains the issues from the wine room to the bar. Each 
 page is ruled for one month. Each day's issues are placed in the columns and totaled 
 at the end of the month. Then this total is entered in the issue column of the wine room 
 stock book; and after adding to tlie stock on hand on the first of the month the goods 
 which have been received, and deducting from this the above mentioned total of the issues^ 
 the balance on hand at the end of the month is left. The leaf measures 8x14 inches. 
 
 199
 
 200 
 
 THE PRACTICAL HOTEL STF^WARD 
 
 
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 Wine Room Stock: Tlic aliovc is an illustration of our wine room stock liook, which
 
 THE PRACTICAL HOTEL STEWARD 
 
 20: 
 
 runs twelve months to the folio. It measures 38 inches across and is 14 inches deep. It is 
 the most convenient method of keeping accurate stock that I have ever used. It is self- 
 explanatory so far that each month has its division, beginning first with the column on 
 hand, to which the column received is added, giving the total; the issues are entered in 
 the next column, leaving balance on hand. This is done on the last day of the month. 
 One only needs to transfer the names of the wines and liquors once in twelve mouths. 
 
 wmm mmmm isspis.' 
 
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 (LO-dy^ 
 
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 Daily Wine Room Issues: This sheet is filled out every morning by the bartender on 
 watch and sent to the wine room for requisition. The first column contains the cost of the
 
 202 
 
 THE PRACTICAL HOTEL STEWARD 
 
 liquors at wholesale, then follow the Gal., Qts., Pts. aiul 14 Pt. columns, then the column 
 for the name or number of tho wine wanted, and finally the column for the selling price 
 of tlie bar. The issues indicated on this sheet are distributed daily in the bar issue book. 
 The sheet measures 6 by 11 inches. (The requisitions only are written by the bartender. 
 The cost figures are carried out by the bookkeeper.) 
 
 CIGAR REQUISITION 
 
 HOTEL 
 
 ^Cc^^jt- / 
 
 .191 ^. 
 
 QUANTITY 
 
 NAME 
 
 SIZE 
 
 RETAIL 
 
 TOTAL AM'T 
 
 JO 
 
 to 
 
 ys- 
 
 /qq 
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 >^y^^^i<:r^ 
 
 
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 00 
 
 Cigar Requisition Sheets (Daily) : This sheet contains the number of cigars of various 
 sorts and sizes sent from the humidor to the cigar stands. The cost price and the retail 
 price is figured out by the bookkeepers and totals of each requisition are entered in the 
 cigar issue book for the monthly report. The size of the sheet is 61/^ by 914 inches. (The 
 money figures on illustration are put in by auditor. The person making the requisition 
 writes in only the quantity figures.) 
 
 This trademark is known wherever there are 
 good hotels and restaurants. It is the cover 
 design of The Hotel Monthly, published at 
 Chicago. The Practical Hotel Steward was 
 first printed in serial form in The Hotel Monthly.
 
 THE PRACTICAL IIOTKL STKWAHD 
 
 203 
 
 
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 Monthly Cigar Issue Book: Tlio above report represents one niontli's transaction on 
 the cigar stand. There are columns for the dates of the issues, also for the cost value of 
 same, and for the retail price, that is, the estimated price for what we expect the issues 
 to be sold. The size of this book is 10x1.31/2 inches. (Reserve stock in humidor is entered 
 in recapitulated form in lower right-hand corner — only the value of said stock given.)
 
 204 
 
 TITK PRACTICAL HOTEL STEWARD 
 
 COMMISSARY DEPARTMENT 
 
 DAILY STATEMENT 
 
 
 
 
 _1 
 
 91 
 
 
 
 
 
 
 
 
 Stores Issued to Cafes, 
 
 
 
 
 
 
 
 
 " Kitchen, 
 
 
 
 
 
 
 
 
 ■' •■ Pantrv, 
 
 
 
 
 
 
 
 
 B, Shop, 
 
 
 
 
 
 
 
 
 " Employes, 
 
 
 
 
 
 
 
 
 Bar 1. 
 
 
 
 
 
 
 
 
 Bar 2. 
 
 
 
 
 
 
 
 
 •■ ■■ Bar 3, 
 
 
 
 
 
 
 
 
 Sales. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Expense Issued to Steward's Dept . 
 
 
 
 
 
 
 
 
 Office, 
 
 
 
 
 
 
 
 
 H. Keeper. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Ene. Room, 
 
 
 
 
 
 
 
 
 " Barber Shop, 
 
 
 
 
 
 
 
 
 Bars 1. 2. 3. 
 
 
 
 
 
 
 
 
 Ooar i News SUni). 
 
 
 
 
 
 
 
 
 " Miscellaneous, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ^tlonrrv and Printino Issucil to Otflc(. 
 
 
 
 
 
 
 
 
 St. Dept 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Office, 
 
 
 
 
 
 
 
 
 Bars, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 No. 
 
 
 
 
 
 
 
 
 •• Cafes. 
 
 
 
 
 
 
 
 
 
 " Bars. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Mechanics, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ■■ Printer, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 tvliUPwtm, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Total, 1 
 
 
 
 
 
 No of Checks Issued, 
 
 
 
 
 Average Value, 
 
 
 
 Daily Statement of the Commissary Depart- 
 ment: This report is iiiade every day by the 
 commissary bookkeeper and shows the transac- 
 tion of tlie issues in alnio,st every section of the 
 hotel; also the wages scale and the number of 
 employees, and such otlier informal ion as neces- 
 sary to impart to the auditing department. The 
 sheet measures 5^/{>xl4 inches. It is self-ex- 
 planatory. 
 
 RETAIL BUYING OF BEEF^ 
 
 From the U . S. Dcpdri incnt of Auricidiure^ 
 F((niier's Bulletin J??, J'Jxpcripicnt Station 
 work, LXXir. 
 
 In a previous bulletin of tliis sories- market 
 classes and grades of meat were .io^5cribed. An 
 uiulerstanding of the meat-trade requirements 
 enables Uio stockman to judge the carcass 
 yield and the quality of his animals. The 
 liieeder, by processes of selection, endeavors to 
 jiroduce a product which sliall approach as near 
 as ])ossiblo an ideal type, and he recognizes 
 the utility of the finished beef product as an 
 important factor in his breeding operations. 
 The practical feeder likev.ise requires an inti- 
 mate knowledge of the market requirements 
 of meat, and no doubt serious financial losses 
 have often been experienced through a lack 
 of knowledge of the proper degree of fatness 
 and hence the amount of food required for each 
 class to enable it to be sold to the best ad- 
 vantage. Thus the study of market require- 
 ments as to different wholesale cuts of meat 
 has been given prominent yet by no means un- 
 due consideration. 
 
 As a contrast to this, the study of the rela- 
 tive proportion of the different kinds of meat 
 in the retail cuts and the cost tliereof on the 
 basis of actual food value has beeu given very 
 little attention in spite of its importance, to 
 •which the current high prices of beef Ivam^ 
 added a special significance. As L. D. Hall 
 and A. D. Emmett, of the Illinois station point 
 out, jjreeise knowledge of the final market 
 product into which beef cattle are converted 
 is essential to both the producer and the con- 
 sumer of beef. The consumers have to deal 
 directly with the market and have occasion al- 
 Tiiost daily to make use of information con- 
 cerning the relative values of different retail 
 cuts. To buy meat intelligently it is necessary 
 to know the nature of the cuts, especially with 
 reference to the proportions of lean meat, fat, 
 and bone they contain, and the food value of 
 meat from different parts of the carcass. 
 
 A large majority of meat consumers have 
 no knowledge whatever of these matters, but 
 make their selctions of meat soleiy according 
 to habit or fancy. In fact, but little accurate 
 (lata along this line have hitherto been avail- 
 able to those who wished to buy meats on a 
 lational basis. As a result, a few well-known 
 cuts are greatly in demand, and tiie remainder 
 of the carcass is a "drug on the iiiarket." To 
 such an extienie has tiiis condition developed 
 
 1 CompilPd from Illinois Sta. Bui. 1.5S. 
 
 = r. S. Dept. Afrr.. Farmers' Bui. 43.5. p. 10.
 
 THE PEACTICAL HOTEL STEWARD 
 
 205 
 
 that a portion of the carcass (loins and ribs), 
 forming only about one-fourth of its weight, 
 represents nearly one-half of its retail cost. 
 In view of the large place which meat occu- 
 pies in the American diet, amounting to nearly 
 one-third of the average expenditure for all 
 food, the importance of an intelligent under- 
 standing of the subject on the part of the con- 
 sumer is readily apparent. 
 
 Not only are the foregoing statements true 
 of meat producers and consumers as individuals, 
 but it is highly essential to the entire beef- 
 cattle industry, on the one hand, end the eco- 
 nomic welfare of the beef -eating public on 
 the other, that a more intelligent understanding 
 of the different cuts of meat be acquired by 
 consumers generally. An increased demand for 
 those portions of the carcass which are now 
 difficult for the butcher to dispose of would 
 contribute largely toward a more stable con- 
 dition of the trade and thus enable the producer 
 to operate with greater confidence ; nd economy. 
 At the same time it would effect n tremendous 
 saving to the consumer himself by more nearly 
 equalizing the market values of the various 
 cuts and by enabling the retailer to operate 
 with a smaller margin of profit. 
 
 In the experiments at the Illinois station, 
 three each of choice and prime steers from 
 the university herd were slaughtered and deter- 
 minations made of (1) the relative proportions 
 of lean, visible fat, and bone in each of the 
 retail and wholesale cuts of beef; (J) the chem- 
 ical composition and nutritive value of the boue- 
 less meat of the various wholesale cuts; and (3) 
 the net cost to the consumer of the lean, the 
 gross meat, and the food nutrients in each cut 
 at current market prices. 
 
 The relative cost of the lean and of the total 
 meat in the straight wholesale cuis at market 
 prices is shown in the following table: 
 
 Cos/ o/ lean and 0/ total meat in the straight wholesale cuts 
 at market friees. 
 
 
 
 •M 
 
 •5.S 
 
 
 .a 
 
 ° — 
 
 Straight wholesale cuts. 
 
 « 1.. 
 
 in 0. . 
 -S3 
 
 fe.s 
 
 
 
 o.H 
 
 K (U 
 
 - rt ^ 
 
 
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 lU 
 0- 
 
 02 s 
 
 
 Cents 
 
 Cents 
 
 Cents 
 
 
 18.5 
 150 
 
 31.6 
 27.1 
 
 20.5 
 
 Rib 
 
 17.5 
 
 
 11 5 
 9 5 
 
 17.8 
 13.7 
 
 13.9 
 
 Chuck 
 
 10.8 
 
 Plate 
 
 8.0 
 80 
 
 15,8 
 22 
 
 87 
 
 Flank 
 
 8.0 
 
 
 5.0 
 
 10.5 
 
 8.4 
 
 
 
 The net cost per pound of lean is, in general, 
 greatest in the cuts which command the highest 
 prices, and vice versa. The flank is an excep- 
 tion to this rule, and the chuck is more eco- 
 
 nomical in this respect than the plate. Re- 
 ferring to the last column, it is also observed 
 that the more expensive the cut the greater the 
 cost per pound of visible fat and lean combined, 
 the flank being the only exception. From these 
 figures it is apparent that food values of beef 
 cuts do not corres])ond to their wiiolesale mar- 
 ket prices, and that the cheaper cuts are by far 
 the most economical sources of bcth lean and 
 fat meat. On the whole, the different cuts vary 
 more widely in net cost of food ingredients than 
 in market price per pound of gross meat. The 
 following discussion tenrls to confirm these 
 statements. 
 
 The manner of cutting and the location of 
 the different retail cuts arc shown in the illus- 
 tration. 
 
 RETAIL CUTS. 
 
 Loin Cuts, — Loin steaks averaged 59 per 
 cent lean, 32 per cent visible fat, and 9 per 
 cent bone. Sirloin steaks in general contained 
 a greater proportion of lean and smaller pro- 
 jiortion of fat than porterhouse and club 
 steaks. 
 
 Rib Cuts. — Rib roasts contained, on the 
 average, 55 per cent lean, 30 per cent visible 
 fat, and 15 per cent bone. The greatest per- 
 centage of lean was found in the sixth rib 
 roast, and the smallest in the 'eleventh and 
 twlefth rib cut. 
 
 Round Cuts. — The various cuts made from 
 the round averaged 65 per cent lean, 18 jier 
 cent visible fat, and 17 per cent bone. Round 
 steaks contained 74 to 84 per cent lean, the 
 rump roast 49 per cent, round pot roast 85 per 
 cent, and soup bones 8 to 66 per cent. The 
 niaxinmm percentage of fat was found in the 
 rump roast, and tlie maximum percentage of 
 lione in the hock souj) bone. 
 
 Chuck Cuts. — These contained an average 
 of 69 jier cent lean, 19 per cent fat, and 11 
 per cent bone. Chuck steaks varied from 62 to 
 82 per cent lean and from 6 to 22 per cent fat. 
 The shoulder clod contained 80 per cent lean 
 and only 5 per cent bone. Relatively more lean 
 and less fat were found in the chuck rib roast 
 than in those cut from the prime rib. 
 
 Plate Cuts.— The brisket, navel, and rib 
 ends averaged 51 per cent lean, 41 per cent 
 fat, and 8 per cent bone. The brisket and 
 navel were similar in proportions of the differ- 
 ent constituents, but the rib ends were slightly 
 higher in percentage of bone and lower in 
 lean. 
 
 Flank Cuts.— The flank steak contained 83 
 ]!er cent lean and 16 per cent fat; and the 
 flank stew, 64 per cent lean and 35 per cent 
 fat. 
 
 Fore Shank Cuts. — Soup bones from the 
 fore shank varied from 17 to 69 per cent lean 
 and from 25 to 75 per cent bono. The bone-
 
 206 
 
 THE rRACTKAL TIOTKL STEWARD 
 
 ROU/VO 
 ffu/r?p 
 
 / /?u/7?p 
 /?ou/7c/: ru/7?p & s/?ef/7/r o/'f 
 
 3-/3 /?oa/7£/s/<^a/rs. ' 
 
 /^ /?Oiy/?£ysA?a'A; A^s/c^c/A 
 
 /S /<r?ucA/e ^oap^o/?&. 
 
 /7Jff Soup So/7e'S. 
 /9 /yocA- soc/p So/7e. 
 
 / Bu/Z-e/pc/s/Jr/o/hs/ecf/r. 
 2 y\/ec^e-Ao/7e-s/r/o/>7 sAec^Ar. 
 3.4 /fou/pcZ-Ayo/yes/r/oz/ys/^aA-r 
 S, 6 /?ou^/e-^o/7€' ^/hb//? S/^o'A'. 
 y /y/p-A?o/7e s/r/o/y? s/e'aA: 
 8 /y/p-Ao/?e po^A^r/^ouse ss/<s^^. 
 9-/5 AFe^uA^/^ po/'/erAou^G- s/eaAc, 
 /6-/8 CAvA .sAe'aAcs. 
 
 /=~L^AA/< 
 
 / /7'£f/?Ar sAe£?Ac. 
 2 SAei^ 
 
 A=-OAP£r QUA/?7-£-AP 
 
 A?/S 
 
 / //^^& /2''A AP/A ^ocKsA 
 
 2 a^A'Sr/O^^ A?/A roars A 
 
 3 7^.^&6'<'^ A?AA roasA 
 ^ 6'^A'AP/A ro^^^A 
 
 CAZCAC/< 
 
 / S^" A?yA roasA 
 
 2-9 CAucAr sAec^As. 
 
 /0-/3 f^oA r-oo'^A^. 
 
 /4 CAoaA. 
 
 /5 AAeaAr. 
 A^AyAT/ET 
 
 / Br/'sAc^A 
 
 2 ■AAai^<^A. 
 
 3.4 A?/A e'r?aAs 
 /^OA?r SA/^AAM- 
 
 / SAe-yy^- 
 
 2 Af/?iycAAe soc/p Axy?e. 
 
 3-6 3oup Ao/?Gs. 
 
 '^ecU 
 
 RETAIL CUTS OF BEEF. 
 
 less shank stew contained S3 per cent lean and 
 17 jier cent visible fat. 
 
 Retail Trimmings. — Trimming the Join 
 steaks reduced tiieir weight 12 per eent, and 
 the trimmings were about four-filths fat and 
 one-fifth bone. Bound and chuck steaks were 
 reduced but 5 per cent in weight by trimming, 
 pnly fat being taken from the former as a 
 rule and principslly bone from the latter. 
 Other cuts that were materially affected by 
 cutting off sur])lus fat and l)one wer'j the rump, 
 shoulder pot roast, and neck. 
 
 RELATIVE ECONOMY OF THE VARIOUS 
 RETAIL CUTS. 
 From the proportions of lean, fat, and bone 
 
 in the different cuts, thi-ir relalive economy 
 at retail market prices may be determined. 
 The net cost of lean meat is an approximate 
 index of the relative economy of steaks and 
 roasts, since they are purchased and used pri- 
 marily for the lean they contain ; but in com- 
 paring boiling, stewing, and similar meats the 
 cost of gross meat, or far and le::n coml)ined, 
 should be more largely considered, because the 
 fat is more completely utilized, as in tlie case 
 of meat loaf, hash, TIamburger, and corned 
 beef. Soup bones, being valued for flavoring 
 matter as well as for the nutritive substance 
 they contain, are more difficult to compare witli 
 other cuts in respect to relative economy. They 
 vary materially, however, in proportions of
 
 THE PRACTICAL HOTEL STEWARD 
 
 207 
 
 edible meat and waste, and should therefore be 
 studied in this connection. 
 
 The following table sliows the cost of lean 
 and of total meat in the various retail cuts 
 at market prices: 
 
 Cost of leati and of total meat in the various retail 
 cuts at market trices. 
 
 Retail cuts. 
 
 Steaks: 
 
 Porterhouse, hip bone. . . 
 
 Porterhouse, regular 
 
 Club steak 
 
 Sirloin, butt end 
 
 Sirloin, round bone 
 
 Sirloin, double bone 
 
 Sirloin, hip bone 
 
 Flank steak 
 
 Round, first cut 
 
 Round, middle cut 
 
 Round, last cut 
 
 Chuck, firstcut 
 
 Chuck, last cut 
 
 Roasts: 
 
 Prime ribs, first cut 
 
 Prime ribs, last cut 
 
 Chuck, fifth rib 
 
 Rump. 
 
 Boiling and stewing pieces 
 
 Round pot roast 
 
 Shoulder clod 
 
 Shoulder pot roast 
 
 Rib ends 
 
 Brisket 
 
 Navel 
 
 Flank stew 
 
 Fore shank stew 
 
 Neck 
 
 Soup bones: 
 
 Round knuckle 
 
 Hind shank, middle cut 
 
 Hind shank, hock 
 
 Fore shank, knuckle ... . 
 
 Fore shank, middle cut . . 
 
 Fore shank, end 
 
 
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 _- J3 
 
 S = 
 
 &l 
 
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 Q 
 
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 Cents 
 
 Cents 
 
 8 
 
 25 
 
 38.6 
 
 10 
 
 2.i 
 
 40.2 
 
 1« 
 
 20 
 
 32.1 
 
 1 
 
 20 
 
 25 3 
 
 3 
 
 20 
 
 28.3 
 
 5 
 
 20 
 
 28 7 
 
 7 
 
 20 
 
 32.3 
 
 1 
 
 16 
 
 19 3 
 
 •) 
 
 1.5 
 
 17 
 
 6 
 
 15 
 
 17.3 
 
 14 
 
 15 
 
 19.3 
 
 2 
 
 12 
 
 18 3 
 
 9 
 
 12 
 
 15.7 
 
 1 
 
 20 
 
 40 5 
 
 4 
 1 
 
 1 
 
 16 
 15 
 12 
 
 26 1 
 22 8 
 19 4 
 
 Ifi 
 
 10 
 
 11 6 
 
 14 
 
 10 
 
 12 3 
 
 11 
 
 10 
 
 11 3 
 
 :? 
 
 8 
 
 16 2 
 
 1 
 
 8 
 
 15 
 
 ') 
 
 7 
 
 12 8 
 
 o 
 
 7 
 
 10 9 
 
 1 
 
 7 
 
 8.5 
 
 1.5 
 
 6 
 
 8 5 
 
 .-> 
 
 5 
 
 26 3 
 
 18 
 
 .■) 
 
 7.5 
 
 19 
 
 
 
 62.5 
 
 
 5 
 
 
 
 
 4 
 
 5 
 
 12 5 
 
 6 
 
 5 
 
 28.8 
 
 Cents 
 28 9 
 27.2 
 22 6 
 20.6 
 21.1 
 22 7 
 24^2 
 16.0 
 15 3 
 15 6 
 16.0 
 14.1 
 13 1 
 
 22 9 
 
 18 8 
 17 3 
 12 8 
 
 10.1 
 10 5 
 116 
 9.2 
 
 7.1 
 
 7 
 7.0 
 
 12 5 
 6 3 
 
 26.6 
 
 12 5 
 9 4 
 
 20.9 
 
 Taking the net cost of the leiin meat as a 
 basis of comparison, we learn from these data 
 that the most expensive steaks .it the prices 
 given are the porterhouse cuts, followed by the 
 club, sirloin, flank, round, and chuck steaks. 
 Of the different roasts, the first-cut jjrime rilis 
 are the most costly in terms of l;ntn meat, and 
 the rumj) roast is the most economical. Tiie 
 various boiling and stewing pieces furnish 
 lean meat more ecomonmieally at market prices 
 than either the roasts or steaks, the rib ends 
 and brisket being the dearer cuts of this class, 
 Vvhile the neck and shank stews c-re relatively 
 ciieapest. Several of the soup bones are very 
 economical sources of lean meat, particularly 
 the middle cuts of both slianks, and only one 
 of them is extremely expensive even on tiiis 
 basis. In general the wide variation between 
 the various cuts in net cost of lean is remark- 
 able, ranging from 7.5 cents in one of the soup 
 bones to 40.5 cents in a prime rib roast, and uji 
 to 62.5 cents in the hock soup bone, tlie latter, 
 however, being used primarily for its flavoring 
 
 substance rather than for lean meat. It will 
 be observed, also, that the market prices of the 
 cheaper cuts correspond much more closely to 
 their net cost of lean meat than is true of the 
 higher-priced steaks and roasts. 
 
 The net cost per pound of gross meat, or lean 
 and fat combined, varies much less as between 
 the different cuts than does the net cost per 
 j)()und of lean, because the proportions of total 
 meat are more nearly uniform than the per- 
 centages of lean. The various steaks and roasts 
 rank in substantially the same order as to rela- 
 tive economy on this basis as on the basis of 
 lean meat. The rib roasts, however, are con- 
 siderably more economical as compared with 
 the porterhouse and sirloin steaks when all the 
 edible meat is considered. The rump shows a 
 very low cost per pound of edible meat, due 
 to the large propoition of fat it contains; and 
 a still further difference is noticed in the case 
 of the rib ends, brisket, navel, flank, neck, and 
 several of the soup-bone cuts. The stewing 
 meats are generally the most economical sources 
 of edible n:eat at these ])rices, v.hile porter- 
 house steaks are the most expensive. 
 
 On the whole, the data clearly show that 
 the cheaper cuts of beef are by lar the most 
 economical sources both of lean and of total 
 edible meat, including fat and lej'.n. * * * 
 Ao correlation exists between market prices 
 and the proportion of flavoring substances con- 
 tained in various portions of the carcass, and 
 cooking tests indicate that the proportion of 
 waste and shrinkage is not necessarily greater 
 in the cheaper than in the more expensive 
 cuts. It is evident, therefore, that retail prices 
 of beef cuts are determined chiefly by consider- 
 ations other than their food value, such as 
 tenderness, grain, color, general appearance, 
 ;ind convenience of cooking. * * * 
 
 Relative Economy. — There seems to be no 
 relation between market jirices and the per- 
 centages of fat, protein, extract'ves and ash. 
 The cheaper cuts appear to be as valuable and 
 in some cases actually more so thc'u the higher 
 priced cuts from the standpoint of protein of 
 energy. These statements do no' take into 
 account the factors of tenderness nor the in- 
 fluence the degree of fatness may have upon 
 the palatability of cooked meat, (n purchasing 
 meat for protein primarily, the neck, shanks, 
 and clod are the most economical cuts; the 
 plate, chuck, flank, and round follow; with tiie 
 runi[), rib, and loin as the most expensive. 
 From the stamlpoint of fuel value, the flank, 
 plate, neck, and shank cuts are the cheaj)est, 
 while the rib, loin, and round are the most 
 expensive. Considering hoth factors, ])r(itein 
 ;iiid fuel value, and along with these the ada])t- 
 :ibility of the meat for general use the clod, 
 chuck, and plate are the most economical cuts 
 at the retail prices given.
 
 THE LUNCH COUNTER IN A FIRST CLASS HOTEL 
 
 An Exposition of the Arrangement, Equipment and Method of Operation of the Lunch Room in the 
 
 Lincoln Hotel, Lincoln, Neb., Together with Figures of the Approximate Sales, 
 
 Percentages and Profit as Compared with the Cafe in Same Hotel. 
 
 Address made by F. J. Richards before the Norlhiuesterti Hotel Men' s Association at Duluth. 
 
 I am down to talk on the question of a lunch 
 counter in a first-class hotel. Now, as for a 
 first-class hotel, I can 't imagine anybody less 
 qualified than I am to talk on that subject. But 
 if you can figure out what class the Lincoln 
 Hotel belongs iu, I will do the best I can for 
 that class. 
 
 Taking up now the lunch counter question, 
 I will preface it with a brief description of 
 the Lincoln Hotel. The Lincoln is among 
 the largest hotels of Nebraska. It is located 
 three blocks from the Burlington depot, which 
 has the principal traffic iu and out of Lincoln. 
 We are not on a busy street, and for that rea- 
 son we cannot figure ordinarily to get a cafe 
 business off of the street, or from the town, 
 except some casual customer that makes it a 
 point to come over there. Our cafe is located 
 in the old American plan dining room on the 
 second floor, and outside of the regular guests 
 of the hotel we very seldom saw anyone that 
 belonged in the town, unless they happened to 
 "blow themselves" a little, from their stand- 
 point; but it didn't look that way to us. The 
 high cost of provisions which is climbing every 
 day set me to thinking that we would have to 
 find some ways and means to increase our 
 revenue in some way, and to give our kitchen 
 force more work to do. I came to the conclu- 
 sion that in some way we ought to give our 
 kitchen force more work to do that we might 
 reduce our overhead expense in proportion to 
 the total volume of business done. When our 
 Annex was built we left a room which could be 
 connected through an open courtway, with a 
 dumb waiter, with the idea of eventually using 
 it for a high-class cafe. We thought such a 
 thing might be practicable, but after studying 
 the situation for two or three years and no- 
 ticing the manner in which people did not pat- 
 ronize the cafe, and avail themselves of the 
 higher priced items on the menu, we decided 
 that a high priced cafe was not what they 
 wanted. We came to the conclusion that 
 they wanted something cheap; so this room 
 instead of being converted into a handsome 
 little cafe on the ground floor, where we 
 might expect to get some outside business, 
 we made into a lunch room. The room is 
 twenty-four by eighty all told; and in the 
 
 rear of it we connected it with our kitchen 
 with an electric dumb waiter, which is worked 
 automatically. We put about eleven thousand 
 dollars into this room in the way of fixing it 
 up with tile floors, and seven foot tiled wain- 
 scoting, and heavy plaster, ornamental ceil- 
 ings, and with some plaster work on the side- 
 walk. We have an indirect lighting, and a. 
 good ventilating system. The eleven thousand 
 dollars included the cost of fixing up the 
 room, installing the fixtures, and equipping- 
 the room. Our lunch counter is white tile 
 both front and back, and absolutely there 
 isn't a place for dirt or vermin, or anything 
 else to lodge. They can 't get away from us 
 if we go after them. The top of the counter 
 is an inch and a quarter white carrara glass,, 
 which I think is the most beautiful material 
 made for that purpose. It is absolutely im- 
 pervious to stains or the absorption of any 
 material that you can put upon it; which is 
 not true of marble. Our table tops have the 
 same material, seven-eights of an inch thick. 
 The base of our cigar stand is white tile, and 
 the screen back of our grill is built of rein- 
 forced concrete covered with white tile. So 
 there- is practically nothing in the room ex- 
 cept a painted portion above the wainscoting^ 
 that will require anything but a little elbow" 
 grease and soap and water to be kept per- 
 fectly clean. Consequently, our upkeep should 
 be very small. In the eight months that it 
 has been operated I cannot see that there is- 
 any deterioration at all. It looks as fresh 
 and clean and sanitary as it did the day we 
 opened it, barring a few slight scratches of 
 the glass top which, of course, are inevitable. 
 
 In the operation of the lunch room my 
 idea was to cut down the cost of operation 
 to a minimum. I was willing to put lots of 
 money into the installation of the room to 
 make it attractive. I then wanted to give 
 the people that patronized it good things to 
 eat at a moderate price, but I did not want 
 to try to give them the nice service that 
 goes with some of the little frills that we 
 are all apt to put on. 
 
 We are not fussy over the appearance of 
 our service, as we are mixing in with the 
 regular plain white dishes tlie odds and ends
 
 THE PRACTICAL HOTEL STEWARD 
 
 209 
 
 accumulated thru several changes in our cafe 
 patterns, and in this way will use up several 
 hundred dollars' worth of good dishes that 
 "we could not sell at a price worth consid- 
 ering. 
 
 The place was started primarily as a cheap 
 place, and we couldn't give it every service, 
 and maintain a cheap price, and make money. 
 Por that reason the few little economies that 
 J. started out with, we have stuck to. One 
 of these economies is that we furnish no 
 saucers for our cups, and nothing but paper 
 napkins. Now these are two items of consid- 
 erable importance. Paper napkins cost about 
 forty-five cents a thousand, and the launder- 
 ing of ordinary napkins costs anywhere from 
 forty-five to fifty cents a hundred, and with 
 the volume of business that we do in a day 
 that means quite a saving every month in the 
 laundering, not to say anything about the 
 wear and tear on your linen. The cost of 
 washing all the saucers for the cups is 
 quite an item in a lunch room. Practically 
 everybody has a cup of coffee, and when you 
 feed four or five or six hundred people a day 
 the washing of the saucers and the conse- 
 quent breakage through handling of four or 
 five or six hundred saucers is quite an item 
 at the end of the year. 
 
 We started out with a bill of fare that ex- 
 perience taught us was a little bit too cheap, 
 and it didn't leave us much margin of profit. 
 It didn 't leave us the margin of profit that 
 we should have, and after five or six months 
 I commenced to increase it a little bit on a 
 good many of the items. Take the item of 
 stews; we increased that from fifteen to 
 twenty cents; the entrees we raised from 
 twenty to twenty-five; and some things from 
 twenty-five to thirty; thiry-five cents is about 
 the limit of anything we have on our dinner 
 bill cooked to order. I can 't see that our 
 patrons have resented that slight gradual 
 increase at all, nor has our patronage dropped 
 off by reason of this increase. Our business 
 seems to be growing rather than decreasing, 
 and for that reason I believe we were a little 
 bit too modest in asking the public to pay 
 the price that we should get for the items 
 tliat we served to them. 
 
 I appreciate that we have not run th(> lunch 
 <'ounter in the most up-to-date manner, but 
 I am looking around for improvements con- 
 stantly, and I hope to establish a good many 
 checks in the next month or so that I believe 
 will give us good results. 
 
 Until two or three weeks ago I permitted 
 
 the waitresses to do all their own checking. 
 We used a lock-stub system, and after blun- 
 dering across a good many instances of under- 
 charges I concluded to adopt a different sys- 
 tem. Strange to say, the under-charges are 
 never called to your attention, but of course 
 the over-charges always are mentioned. I 
 believe that the two checkers necessary are 
 just as much justified in checking out the one 
 hundred and fifty to two hundred dollars a 
 day in the lunch room as they are to cheek 
 one-half or two-thirds of that in the cafe. 
 Later on I will know the effect of the check- 
 ers on our percentage, but at present I can- 
 not say anything about it. 
 
 In refrence to the idea of a lunch counter 
 in a hotel of our class, or better, or less pre- 
 tentious, I am reminded of Mr. Bradt's hotel 
 in Lincoln, the Victoria. Mr. Bradt opened that 
 up about eighteen months ago, as I recollect, 
 possibly not that long. Before doing so, we 
 talked the matter over very freely. Mr. 
 Bradt and I are considerably in accord iu 
 our ideas, and he was rather at sea as to what 
 kind of a feeding arrangement to put into his 
 hotel. I advocated rather strongly for a 
 combination such as we were then putting 
 in the Lincoln Hotel, a lunch counter and 
 dining room. He did not agree with me for 
 quite a while, but I contended that it would 
 be advisable, and yesterday when I was talk- 
 ing with Mr. Bradt he told me he was satis- 
 fied that the amount of business he received 
 in his lunch counter and cafe combined was 
 at least double what he would get if he de- 
 pended entirely on a straight cafe business. 
 Unfortunately, the ararngement of his build- 
 ing is such that he is obliged to locate his 
 cafe and lunch room off of the street and 
 back of the office where it is not seen, but at 
 that he gets a large amount of business from 
 people who know his location, and know 
 the excellence of his lunch room and cafe off 
 of the street. 
 
 He figures that his breakfasts proper from 
 the ordinary source of revenue in the house 
 would not be over twenty-five per cent of 
 what his breakfast business is right now, on 
 account of so much of it coming in off of the 
 street. And I think that the lunch counter 
 combined with the cafe is bound to be the 
 solution of running small hotels to a profit 
 on the eating side of it; and I think it will 
 mean a decided increase in the ultimate net 
 profits of even the larger hotels. Even Mr. 
 Rome ]\niler's hotel, a first-class hotel, I 
 think he could do it in that to advantage.
 
 210 
 
 Tin-: PRACTICAL HOTEL STEWARD 
 
 LUNCH ROOM PLAN, THE LINCOLN. 
 
 if his location was jjst a little bit different, 
 or if he had a room that was available to 
 put in a lunch counter. If he had that kind 
 of a location he could put in the lunch counter 
 combination from his kitthcn service with 
 practically no increase in his pay-roll, so his 
 overhead expenses for operating that lunch 
 room would be less than his competitors, by 
 the overhead expense of his kitchen and his 
 storeroom and general management, and for 
 that reason at the same prices would make 
 a good deal better net profit at the end of the 
 year. 
 
 I think that is applicable to almost any 
 hotel. Of course, some of them have a little 
 too much pride in the class of their hotel, 
 and they never could see it in that way, but 
 those of us who are out for net results are 
 willing to overlook our pride in our establish- 
 ment. I think all of us eventually will see 
 that if the man next doo" can fit up a place 
 and run it independently of a hotel and make 
 monej", there is no reason under the sun why 
 a hotel man cannot include it in a department 
 of his hotel. The hotel man has a bar and 
 a news stand, and he does not hesitate to in- 
 corporate those in his organization, and why 
 should he hesitate to put a lunch counter in 
 his organization. In my opinion he will 
 eventually get to it. 
 
 I will give you the figures of the first 
 six months of our operation. Possibly some 
 people might think I was a little bit foolish 
 to give here in the presence of three competi- 
 tors these figures, but our object here is not 
 to be selfish, but to be broad and liberal, 
 and what is designed to help one should help 
 another. 
 
 The general information I have given re- 
 garding the Lincoln Hotel is to enable you 
 by a comparison to determine if the idea is 
 applicable to your particular business. My 
 figures cover a six months ' period — cover the 
 operation of our house since the installing of 
 the lunch counter, compared with the same 
 months for the two previous years. Our lunch 
 counter was opened in Xovember, and the six 
 months' period would include April. Now, 
 from that period since the lunch counter was 
 opened, November, 1912, to April, 1913, our 
 room earnings were increased 14.9 per cent. 
 Tliat is a pretty nice increase, consider- 
 ing the fact that our business has been in- 
 creasing practically everj^ year for the thir- 
 teen years mat I have been in Lincoln. That 
 increase of 14.9 per cent is over the years of 
 1910 and 1911, which was also a legislative
 
 THE PRACTICAL HOTEL STEWARD 
 
 211 
 
 THE LINCOLN HOTEL LUNCH EOOM occupies a room 24x80, with a I.I-foot ceil- 
 ing. THE CEILING IS DECORATED IN CREAM AND OLD IVORY, ALL PLASTER RELIEF WORK IN OLD 
 IVORY AND PANELS IN CREAM. THE SIDE WALLS ABOVE THE TILE WAINSCOTING ARE FINISHED IN A 
 LIGHT GOLDEN BROWN LEATHER EFFECT OUTSIDE OF THE PANELS. AND PLAIN CREAM PANELS, 
 THE PLASTER MOULDING FORMING PANELS IS FINISHED IN VERDE ANTIQUE. ALL PLAIN SURFACES 
 ON WALLS AND CEILING AVERE COVERED WITH CANVAS BEFORE DECORATING. . . . THE 7-FOOT 
 TILE WAINSCOTING CONSISTS OF A 6-INCH SANITARY BASE AND A 6-INCH CAP MOULDING OF LIGHT 
 MOTTLED GREEN. THE FIELD OF A LEMON CREAM, ALL SATIN FINISH. . . . THE ICE BOX IS 
 TREATED AS PART OF THE WAINSCOTING. THE CAP MOULDIN(i EXTENDS ACROSS THE DOOR AND 
 STEAM TABLE OPENING, FORMING AN UNBROKEN BAND OF SOFT GREEN AROUND THE ENTIRE ROOM. 
 . . . CHAIRS, .STOOLS AND TABLE FRAMES QUARTER-SAWED OAK FINISHED IN GREEN. SHELVES 
 OP CARRARA GLASS IN DISPLAY TABLES ARE CARRIED BY LOOSE SPINDLES OF OAK. . . . URN 
 STAND, HEATERS AND STEAM TABLE ARE OF RUSSIA IRON AND GERMAN SILVER FURNISHED BY THE 
 JOHN VAN RANGE CO. . . . ELECTRIC FANS AND FIXTURES, COAT AND HAT RACKS, TABLE LEG 
 
 SOCKETS AND STOOL BASES ALL IN VERDE ANTIQUE, ALSO THE FOOT RAII THE COUNTER 
 
 IS OF WHITE TILE BACK AND FRONT, WITH CARRARA GLASS TOP. 
 
 year, as the period quoted was, and we natur- 
 ally think, as probably all hotel men do in 
 capital cities, that the legislative period is 
 productive of a great increase in the volume 
 of business. But when compared with other 
 years the increase is not as great as you 
 might think it would be, because the year 
 1911-12, the increase of the last six montlis 
 was only 16.7 per cent more than the year 
 without the legislature, so th£ legislative year 
 of 1910-11 was only 2.2 per cent better than 
 1912-13. So it is possible that we lay a little 
 too much stress on the value of the legisla- 
 
 ture. 
 
 Now, the unanswered question as to the 
 lunch counter open twenty-four hours a day 
 is as to whether it attracts additional busi- 
 ness or not. That question is one that I can- 
 not answer. I know of a great many specific 
 instances where people have told me they 
 have stopped at the Lincoln Hotel simply 
 because they could get something to eat when 
 they got in late. We have a great many 
 trains getting into Lincoln anywhere from 
 eleven to one o clock, and very often men 
 will come in from some more remote branch
 
 112 
 
 THE PRACTICAL HOTEL STEWARD 
 
 line town, and possibly do not get their sup- 
 .per before they leave, and it is pretty nice 
 to drop into the hotel when they get to Lin- 
 coln and to be able to get something before 
 they go to bed, rather than to stop in some 
 of the little all night joints that you find 
 around the depots. And that also, I think, 
 has an influence on them when they have to 
 get up and catch an early morning train. 
 They can telephone down to the night clerk 
 and specify what they want for breakfast, 
 and give themselves the minimum amount of 
 time to catch their train, and when they get 
 down to the lunch room they find what they 
 have ordered is on the lunch counter, or the 
 table, as they request; and they start out 
 with a full stomach. As a rule, a man on an 
 empty stomach, you know, has a grouch. 
 Most of our grouches, and most of our kicks, 
 according to my observation, are early in 
 the morning, before a man has had his cup 
 of coflfee and his toast. Starting a man out 
 on a full stomach does not benefit us partic- 
 ularly, but it perhaps benefits our neighbors 
 that the man comes in contact with a little 
 later on in the day, so that we may perhaps 
 pride ourselves on being public benefactors. 
 "While this gratifying increase in room 
 earnings may be attributed to the lunch coun- 
 ter, we are confronted with a decrease in our 
 regular cafe business for 1912 and '13 of 14.2 
 per cent under 1910 and '11. That is in our 
 cafe upstairs. It showed a decrease (which 
 undoubtedly was taken by the lunch room) 
 of 14.2 per cent. 1911-12 showed a decrease 
 of 9.8 per cent. That decrease is not nearly 
 as large as I thought it was going to be. Yet 
 where w<. combined the lunch counter and 
 the cafe business it shows, as a whole, an 
 increase of 59 per cent in 1912-13 over 1910- 
 11, and 67.8 per cent over 1911 and 1912. 
 
 Now, when you increase the output of your 
 kitchen a total of 67.8 per cent without in- 
 creasing the kitchen expense, it means an 
 increase in your profits. In our case the 
 kitchen expense was increased by only two 
 people, one dummy man to look after the 
 electric dummy, and another dishwasher. That 
 is all that we have had to increase our up- 
 stairs pay-roll, and I doubt very much if we 
 could have decreased our upstairs pay-roll, 
 or the kitchen pay-roll any more, even had 
 the loss in the regular cafe business been no 
 greater than that cited, an average of 13 or 
 14 per cent. So there seems to be a decided 
 advantage in increasing the volume of our 
 business. 
 
 That is what all of our big stores are after, 
 to increase the volume of their business. 
 We know that they cannot make much out of 
 .50 per cent on five hundred dollars' worth 
 of business, but we know that they can make 
 a whole lot of money out of 3 per cent on a 
 million dollars' worth of business. And for 
 that reason we all recognize that we must in- 
 crease the volume of our business. 
 
 Now, in the final analysis of dollars and 
 cents, it shows an increased net profit of 
 $3,040.37 for 1912 and '13 over 1910 and 1911; 
 and it shows an increased net profit — that 
 is for the whole feeding part of the business 
 —of $2,741.18 over 1911 and 1912. This, in 
 our case, indicates a clear increase in net 
 profits of between five and six thousand dol- 
 lars per year, which is attributable to the 
 lunch counter proposition. Now, that is a 
 pretty nice profit on an investment of $11,- 
 000 — a profit of nearly 50 per cent. If we 
 can in two years wipe out our investment of 
 $11,000, why, from then on, we can figure a 
 pretty nice net profit ou that investment; 
 and that says nothing whatever as to the 
 probability that the lunch counter has at- 
 tracted additional room business; and addi- 
 tional room business over and above a cer- 
 tain sum, of course, is all net profit, prac- 
 tically so, because your overhead expenses, 
 your rent, and your heat, and your light and 
 .your other items go on, whether you have 
 one vacant room or a hundred vacant rooms 
 — it is up and down so you cannot adjust 
 your pay-roll to the changes in your volume 
 of business. And I think that applies to 
 almost any line of business, whether it is 
 the hotel business, or mercantile, or railroad, 
 or public service, or any other kind of busi- 
 ness. 
 
 I anticipate a better percentage of profit on 
 the lunch counter in the future on account of 
 the increased prices which we have made, the 
 gradual increase that I referred to. This in- 
 crease, as I said before, has been making no ap- 
 preciable difference in the voluine of business. 
 Our cafe business has never been good in com- 
 parison with our room earnings. Now, I say 
 that simply from the knowledge of the Lincoln 
 Hotel ; I don 't know what percentages other 
 hotel men have. I never had tlie nerve to ask 
 them what percentage their cafe bore to the 
 room earnings; but I will say this — that for the 
 year 1911 (I am taking the entire year now) 
 our cafe earnings were 46.2 per cent of our room 
 earnings. In 1912 our cafe earnings, that is, 
 the gross earnings all the way through, were
 
 THE PRACTICAL HOTEL STEWARD 
 
 213 
 
 4G.3 per cent of our room earnings. You see, a 
 considerable less than one-half of our room earn- 
 ings was taken in on our dining-room. (In the 
 old American plan hotel, I know a great many 
 people used to divide their receipts, and credit 
 three-fourths of the gross receipts to the kitchen 
 and one-fourth to the house. So this would look 
 jather deplorable in a comparison of that kind.) 
 They were both 46 per cent practically, while 
 during the six months of the lunch counter 
 25eriod our cafe earnings and lunch counter earn- 
 ings combined have been 102.6 per cent of our 
 loom earnings. That is a pretty nice increase, 
 irom less than 50 per cent to go up to 102 per 
 •cent. It means a god big increase in the volume 
 •of business, and at the same time we have in- 
 <rreased the volume of our room earnings by 
 l)etween 8 and 14 per cent, compared with those 
 two years. 
 
 I cannot believe that this is all attributable 
 to the lunch counter, because competition in Lin- 
 coln has never been as strong as it is now. "We 
 iave never had anybody but the Lindell Hotel, 
 v\hieh is recognized as our competitor, with all 
 <lue respect to the others. None of our other 
 competitors give us quite as strong a run for 
 the other fellow 's money as Mr. Johnston does. 
 His house is in better condition than it ever 
 •was, and our house is in better condition than 
 it ever Avas. Mr. Bradt, who runs the Victoria, 
 has a hotel that has been recently revamped 
 from top to bottom and thoroughly modernized. 
 He has ninety rooms. His house is not pre- 
 tentious to be anything but a second-class house, 
 according to our classification in Lincoln. It is 
 as good a first-class second-class house as you 
 will find anywhere. Mr. Lindsay, of the Savoy, 
 has a hotel that has about eighty rooms, and, 1 
 inigh<- say, without any disrespect to Mr. Lind- 
 say, that he is in the same class; he has a first- 
 class second-class hotel. Mr. Lindsay's cafe 
 business for some reason, unbeknown to me, ex- 
 cept superior management and better fellowship, 
 has been much better comparatively than ours. 
 He decs a much better straight cafe business 
 in comparison with his house business than we 
 do. Of course I will have to take into considera- 
 tion, to sort of flatter myself a little, that his 
 location is much better. He is where he is in 
 closer touch with business men, and on the 
 ground floor practically. 
 
 But the competition that we now have is 
 keener and stronger, and I hope our increase 
 is due to the increase in the popularity of the 
 city of Lincoln rather than to the fact that we 
 are taking away from some of our competitors, 
 because wc wish them all the same degree of 
 
 success that we are getting, and I think they 
 are all getting their share. 
 
 I don't think there is anything else that I 
 care to say along those lines, except that I 
 would be glad to answer any questions that may 
 be put to me. 
 
 « * » 
 
 Mr. Rome Miller (Omaha): "Mr. Richards, 
 I would like to ask you how you propose to use 
 a checking system with checkers for your cus- 
 tomers, to your cashier? How do you expect to 
 use a checking system with a distribution of 
 materials from one end of the lunch counter to 
 the other, and expect to get efficient and proper 
 service?" 
 
 Mr. Richards: "I will give you an idea of 
 the layout of our lunch room as best I can by 
 a description of the room. The main entrance 
 corresponds to the entrance to this room. Our 
 lunch counter is along this side (indicating) ; 
 our grill corresponds with the location of the 
 platform; our tables are on this side (indicat- 
 ing) ; we have sixteen four-chair tables and 
 twenty-seven seats at the lunch counter — ninety- 
 one seats all told. I had located the checkers 
 about here (indicating), directly in front of the 
 carving table and the grill, where the big vol- 
 ume of business naturally comes from, outside 
 of the pastry and the coffee which 'is served 
 back of the lunch counter. The checker sits 
 there and can naturally scrutinize everything 
 that goes by just as readily as they would in 
 any kitchen or dining-room. The only problem 
 which Mr. Miller has raised in his question is 
 the checking of the lunch counter proper. We 
 have to simply issue strict instructions that all 
 the girls behind the lunch counter must check 
 their things. They have got to go to this end 
 of the room, to the steam table, and the grill, 
 to get the major part of their order, and then 
 it is up to the head waitress and those in charge 
 of the room to see they obey instructions, and do 
 not try to go by the checkers. Of course there 
 is a possibility that they might do that, but the 
 possible loss there is nothing compared with the 
 inaccuracy that most of tiie waitresses show in 
 checking. They are not mathematicians; they 
 are not lightning calculators. We all know 
 that, and it is easier to say thirty cents when 
 the customer gets a cup of coffee and a piece of 
 roast beef and a vegetable and a piece of pie — 
 it is easier to say thirty cents than it is to stop 
 and figure. As I say, they are not lightning cal- 
 culators, and they all know that if they get it 
 low enough there will be no kick, and if they 
 get it too high it will be called to their atten- 
 tion. Of course in all things we have got to take
 
 214 TTTK PRArTICAL TIOTKI. STKWARD 
 
 Soups 
 
 Consomme in cup 10 Mock Turtle 15 
 
 Chicken with Rice _ 15 Mulligatawney 16 
 
 Tomato Puree 15 Vegetable _...15 
 
 Rolls or Bread and Butter served with above 
 
 Relishes 
 
 Sliced Tomatoes 15 Dill Pickles 5 
 
 Sliced Cucumbers 15 Sweet Midgets 5 
 
 Celery 15 Sour Midgets 5 
 
 Pickled Walnuts 15 Pickled Onions 10 
 
 Olives 10 Chow Chow 5 
 
 Picalilli 5 Sliced Onions 5 
 
 Dairg Dishes 
 
 Plain 
 
 Rice 5 
 
 Soda Crackers 6 
 
 Oyster Crackers 5 
 
 Graham Crackers 5 
 
 Bread 5 
 
 Oat Meal 5 
 
 Shredded Wheat (1) 5 
 
 Flaked Cereals 5 
 
 Grape Nuts 5 
 
 With 
 
 
 With 
 
 With 
 
 Bowl 
 
 With 
 
 Bowl 
 
 Bowl 
 
 Milk 
 
 Cream 
 
 Half & Half 
 
 Cream 
 
 10 
 
 15 
 
 15 
 
 20 
 
 10 
 
 
 15 
 
 20 
 
 10 
 
 
 15 
 
 20 
 
 10 
 
 
 16 
 
 20 
 
 10 
 
 
 15 
 
 20 
 
 10 
 
 15 
 
 15 
 
 20 
 
 10 
 
 15 
 
 15 
 
 20 
 
 10 
 
 15 
 
 15 
 
 20 
 
 10 
 
 15 
 
 15 
 
 20 
 
 Sandwiches 
 
 Ham, boiled 10 Club House 25 
 
 Ham or Bacon fried 10 Salmon 10 
 
 Ham or Bacon fried with fried ^gg 15 Sardine, Domestic 10 
 
 Hamburger 10 Sardine, Imported _ 20 
 
 Corned Beef 10 Caviar 30 
 
 Fried Egg 10 Swiss Cheese 10 
 
 Roast Beef 15 American Cheese 10 
 
 Chicken, sliced 15 Hot Roast Beef 20 
 
 Eggs 
 
 Boiled, Fried, Scrambled, Poached or Shirred two 15, three 20 
 
 Poached on Toast _ two 20, three 25 
 
 Scrambled, with Chipped Beef, Ham or Bacon. two 25, three 30 
 
 Omelette, plain - two 15, three 20 
 
 Omelette, with Ham, Bacon, Parsley or Onion two 20, three 25 
 
 Omelette, with Cheese or Jelly two 20, three 25 
 
 Omelette, with Chicken two 30, three 36 
 
 Rolls or Bread and Butter served with above 
 
 Hot Cakes, Bread and Rolls 
 
 Griddle Cakes with Syrup 10 Dry Toast 5 
 
 English Muffin with S3nnip 10 Buttered Toast 10 
 
 Pure Cream Toast 20 Milk Toast 10 
 
 Creamed Toast 10 Bread and Butter 6 
 
 French Toast 20 Rolls and Butter 6 
 
 PLEASE PAY CASHIER ONLY 
 
 NOT RESPONSIBLE FOR ANY PERSONAL PROPERTY 
 ONE ORDER SERVED FOR TWO, TEN CENTS EXTRA 
 
 NO ORDERS SERVED AT TABLE LESS THAN TEN CENTS 
 
 REPORT ANY CAUSE FOR COMPLAINT TO HOTEL OFFICE 
 
 LUXCH ROOM BILL OF FARE, THE LINCOLN, LINCOLN, NEB.
 
 THE PRACTICAL HOTEL STEWARD 215 
 
 Ousters in Season 
 
 Half Doz. Raw 20 Half Doz. Plain Brcil 25 
 
 Half Doz. Half Shell 25 Half Doz. Cnunb Broil _ 26 
 
 Half Doz. Milk Stew 25 Half Doz. Cnunb Broil, Bacon or 
 
 Half Doz. Cream Stew 30 Celery Sauce 35 
 
 Half Doz. Box Stew 25 Half Doz. Roast 25 
 
 Half Doz. Dry Stew 25 Half Doz. Roast on Toast 30 
 
 Half Doz. Fry 25 Half Doz. Escalloped 30 
 
 Half Doz. Fry with Bacon 35 Half Doz. Au Gratin 30 
 
 Crackers, Rolls or Bread and Butter served with above 
 Side order of Cold Slaw with above, 5 
 
 Vegetables 
 
 Hot Rice with Butter 10 Potatoes, German Fry 6 
 
 Stewed Com 6 Potatoes, French Fry 10 
 
 Stewed Tomatoes 5 Potatoes, Hashed Brown 10 
 
 E. J. Peas 5 Potatoes, Lyonaise 10 
 
 Onions, Fried 5 Potatoes, in Cream 10 
 
 Onions, sliced raw 5 Potatoes, Saratoga 10 
 
 Potatoes, a la Lincoln 20 Potatoes, Au Gratin 15 
 
 Pastry and De^rt 
 
 Pie 5 Stewed Prunes, 5jwith Cream 10 
 
 Pie a la Mode 10 Apple Sauce, 5;with Cream 10 
 
 Pie, with Cheese 10 Baked Apple, 5;with Cream 10 
 
 Doughnuts, Three 5 Com Starch, Vanilla, 5; Cream 10 
 
 Cup Custard 10 Com Starch, Chocolate 5; Cream. .10 
 
 Ice Cream 10 Rice Pudding, 5; with Cream 10 
 
 French Pastry 5 and 10 
 
 Baked Apple in bowl of Milk 10; in bowl of Oream 20 
 
 Fruit—Fresh and Preserved 
 
 Jlaw Apples, each 5 Grape Fruit, half 15 
 
 Oranges, each 10 Orange, sliced 10 
 
 Bananas, each 5 Preserved Peaches 5 
 
 Banana and Cream 10 Preserved Strawberries 5 
 
 (B(^ 
 
 leese 
 
 Imported Swiss 10 Roquefort ...15 
 
 American 6 Neufchatel — 5 
 
 Philadelphia Cream 5 Brick 5 
 
 Wafers or Water Crackers extra, 5 
 
 Drinks 
 
 Coflfee, cup 5, pot 10 Half and Half, bottle 10 
 
 Tea, cup 5, pot 10 Cream, bottle 15 
 
 Postum 6 Ice Tea 6 
 
 Cocoa 10 Ice Coffee 5 
 
 Chocolate 10 Buttermilk, in season 5 
 
 Milk, bottle 6 Lactone, in season 5 
 
 Milk, Hot 10 Lemonade 10 
 
 For Hot and Cold Meats and Salads, over 
 
 PLEASE PAY CASHIER ONLY 
 
 NOT RESPONSIBLE FOR ANY PERSONAL PROPERTY 
 ONE ORDER SERVED FOR TWO, TEN CENTS EXTRA 
 
 NO ORDERS SERVED AT TABLE LESS THAN TEN CENTS 
 
 REPORT ANY CAUSE FOR COMPLAINT TO HOTEL OFFICE 
 
 LUNCH ROOM BILL OF PABE, THE LINCOLN, LINCOLN, NEB.
 
 216 
 
 THE PRACTICAL HOTKL STEWAED 
 
 Hot JUteats 
 
 Baked Pork and Beans 15 
 
 Corned Beef Hash, steamed 15 
 
 Corned Beef Hash, steamed, with 
 
 one Poached Egg 20 
 
 Corned Beef Hash, browned in 
 
 pan 15 
 
 Corned Beef Hash, browned in pan 
 
 with one Fried Egg 20 
 
 Corned Beef Hash, browned in pan 
 
 with two Poached Eggs 25 
 
 Calves Liver and Bacon 25 
 
 Calves Liver and Onions 20 
 
 Ham, Fried or broiled 25 
 
 Bacon, fried or broiled. 25 
 
 Ham and two Fried Eggs 25 
 
 Bacon and two Fried Eggs 25 
 
 Hamburger Steak 20 
 
 Hamburger Steak with Onions 25 
 
 Small Steak 25 
 
 Small Steak with Onions 30 
 
 Sirloin Steak 46 
 
 Sirloin Steak with Onions 50 
 
 Tenderloin Steak 45 
 
 Tenderloin Steak with Onions 50 
 
 Creamed Chipped Beef 16 
 
 Pork Chops, plain (2) 56 
 
 Pork Chops, breaded (2) JO 
 
 Imported Frankfurter with Potato 
 Salad 36 
 
 Fried Sausage 20, with Buckwheat Cakes, 26 
 
 Bolls or Bread and Butter served with above 
 German Fried Potatoes served with items of 20c or over 
 Side order of Baked Beans served with any of above, 10 
 
 Cold JSteats, Stc. 
 
 Cold Boiled Ham 2(^ with Potato Salad 25 
 
 Cold Corned Beef 20; with Potato Salad 25 
 
 Cold Roast Beef 25; with Potato Salad 30 
 
 Cold Chicken 30; with Potato Salad. 35 
 
 Cold Roast Pork 20; with Potato Salad 25 
 
 Cold Pork & Beans, individual 15 
 
 Sardines, per can. Domestic 20 
 
 Sardines, per can, Imported 36 
 
 Bolls or Bread and Butter served with above 
 
 Salads 
 
 'Egg 20 Tomato ^0 
 
 Salmon 25 Lettuce 20 
 
 Chicken 30 Cucumber 20 
 
 Bolls or Bread and Butter served with above 
 Potato Salad, 10 Pickled Beets, 10 Cold Slaw, 10 
 
 Drinks 
 
 Coffee, cup 5, pot 10 
 
 Tea, cup 5, pot 10 
 
 Postum 5 
 
 Cocoa 10 
 
 Chocolate 10 
 
 Milk, bottle 6 
 
 Milk, Hot _ 10 
 
 Half and Half, bottle 10 
 
 Cream, bottle 16 
 
 Ice Tea 6 
 
 Ice Coffee 6 
 
 Buttemulk, in season _ 5 
 
 Lactone, in season 6 
 
 Lemonade 10 
 
 PLEASE PAY CASHIER ONLY 
 
 NOT RESPONSIBLE FOR ANY PERSONAL PROPERTY 
 ONE ORDER SERVED FOR TWO, TEN CENTS EXTRA 
 
 NO ORDERS SERVED AT TABLE LESS THAN TEN CENTS 
 
 REPORT ANY CAUSE FOR COMPLAINT TO HOTEL OFFICE 
 
 LUXCH ROOM BILL OF FARE, THE LIXCOLX, LINCOLN, NEB.
 
 THE PEACTiCAL HOTEL STEWAED 217 
 
 Ready to Serve 
 
 Aug. 8-1913 
 Sliced Cucumber --------------- -lo 
 
 Coney Island Clam Chowder- ---------- lo 
 
 Consomme Oelestine- --------------10 
 
 Boiled New England Codfish Dinner- ------ 25 
 
 Stuffed Tomatoes, Andaluvian - ---------20 
 
 Boiled Pork Spareribs with Sauerkraut ----- ^5 
 
 Lamb*s Tongue with Spinach- ----------25 
 
 Old Fashion Stewed Chicken with Dumplings- - - 35 
 Breaded Veal Cutlets, Sauce Tomato- ------ 20 
 
 Boiled Salmon Steak, Anchovy Sauce ------ 25 
 
 Individual Baked Beans- ------------15 
 
 Prime Ribs of Beef, Pan Gravy- ---- .-.-25 
 
 Loin of Pork, Apple Sauce- ----»----- 25 
 
 Corn on Cob ------------------ 15 
 
 String Beans 5; Boiled Onions in Cream ----- 5 
 
 Iced Watermelon - - -■ - - - - ---------15 
 
 Iced Cantaloup, i 15; whole ---------- 25 
 
 Sliced Peaches with Cream -----------15 
 
 Red Raspberries with Cream- ----------15 
 
 Loganberries with Cream ------------15 
 
 Apple, Apricot, Pumpkin, or Cocoanut Custard Pie- 5 
 Banana Cream Pudding 5; Plum Tarts -------5 
 
 Ice Cream -------------------10 
 
 LUNCH ROOM BILL OF FARE, THE LINCOLN, LINCOLN, NEB.
 
 218 
 
 Till-: I'KACTICAL IIOTKL SJKWAKD 
 
 into consideration the human element of ao- 
 curacv, and good intentions and bad intentions. 
 But I really believe that we will get very de- 
 cided results. 
 
 "Our business since we opened that room, 
 with ninety-one seats, has averaged over a hun- 
 dred and fifty dollars a day in that little room. 
 Our location is not good at all, and if we did not 
 have an attractive lunch room, if we had not 
 fitted it up as nicely as we have, if we had fitted 
 it up the same as a lot of the smaller lunch 
 rooms around in our neighborhood, which were 
 practically living off of the patrons of the hotel, 
 of course we could not have made the success 
 that we have. It is just like building a new 
 store building or a new hotel in a community. 
 The people all like to go and see it, and if it 
 proves satisfactory they come around again, and 
 if it does not prove satisfactory they go back 
 to their old haunts. We do it, and the public 
 naturally does it. I am a firm believer in in- 
 stallations of a permanent character, installa- 
 tions of a character that require a minimum 
 amount of upkeep, because the upkeep, the keep- 
 ing fresh and clean and bright of a lunch room 
 is no inconsiderable item, and the minute it 
 begins to look dingy and worn and old, why the 
 people are inclined to lose their liking for it. 
 I cannot help but figure that it is a good in- 
 vestment if you have got the money, and if you 
 haven't got the money it is a good investment 
 to borrow it if the business is there. 
 
 "I believe that even the small country hotel 
 could afford, and should put in the European 
 plan with a little combination lunch-room and 
 dining-room. I noticed in St. Paul the other 
 night while waiting for a train * * * there 
 is a little lunch counter on a corner near the 
 depot and we stood there looking in the window. 
 There were probably ten people at the little 
 lunch counter, and there was one man back of 
 the counter, in the window right at the end of 
 the counter. He had a cake griddle, a couple 
 of hot plates for gas, and he was taking care 
 of all that business himself. He was frying 
 hamburger steak, and making sandwiches, and 
 coffee, and dishing up pie, and one man was 
 doing the work that three people would have 
 to do in a regular cafe, where they have to 
 leave the room and consult, and the cook will bo 
 doing one thing and the dishwasher will be 
 doing something else. But this one man was 
 doing it all and doing it wol!. He was a hustler. 
 "I think that every small hotel, by putting 
 on a limited bill of fare and by letting every 
 man pay for all that he got, and by the hotel 
 man condensing his operating department, that 
 
 it would show a great deal better results than 
 many of them now show. It would show better 
 results than are shown now in trying to give 
 them nil they can eat for thirty-five or fifty 
 cents, as the case may be. It is not an expensive 
 experiment to try, and I should think that 
 almost every man would be willing to take his 
 gamble on it and make a try of it, because we 
 have all got to come to some more economical 
 manner of feeding people. We have got to have 
 greater economy in handling our food, because 
 we are handling gold dollars now instead of gold 
 bricks that we handled ten or fifteen years ago. 
 We have got to handle our food products very 
 much like they handle the cash in the cash 
 drawer of a mercantile establishment or a bank. 
 We have got to know what goes in, and we 
 ought to know what goes out, and we ought to 
 strike a balance. 
 
 Mr. Bacon (Grand Forks): "About what is 
 your average check?" 
 
 Mr. Eichards: "We divide up our day into 
 fifteen-minute periods, and time-stamp on the 
 back every check as it comes in. That is with 
 the idea of checking out and seeing whether 
 all the people that come in there pay their 
 checks. I have taken averages for those fifteen- 
 minute periods, but that, of course, will be too 
 much detail here. I have taken averages also 
 beginning at 6 a. ni. in the morning until 12 
 noon, wliich covers your breakfasts. Our aver- 
 age is about 28 cents for the breakfasts. From 
 12 noon to 6 p. m. it averages about 30 cents; 
 from 6 p. m. to midnight, which includes supper, 
 is 32 cents, and from midnight to 6 in tlie morn- 
 ing is 18 cents." 
 
 Mr. Bacon: "Is there no linen whatever?" 
 
 Mr. Eichards: "No linen, no tableclotlis. and 
 no napkins." 
 
 Mr. Bacon: "Do you furnish waiters?" 
 
 Mr. Eichards: "Waitresses; it is not a self- 
 serving place at all. The best day that we have 
 had is $2fi0.00. We haven't had 7nany days as 
 large as that, but expect them during state fair 
 week. ' ' 
 
 Mr. Bacon: "How many girls on an average 
 do you use?" 
 
 Mr. Eichards: "Covering the twenty-four 
 hours, we have been using twelve waiters and 
 waitresses. Of course at night we have to use 
 waiters — ten waitresses during the day and two 
 waiters at night. We could cut it a little bit 
 closer, but we liave tried to give them quick and 
 prompt service, and we figure tliat tliat was 
 more desirable tlian the small saving in the pay- 
 roll." 
 
 Mr. Bacon: "You say that you don't add 
 anything to your expense; how do you figure 
 that out? Did you run your cafe all night?" 
 
 Mr. Eichards: "No; our cafe only runs until 
 eight 'clock. ' ' 
 
 Mr. Bacon: "And previous to your going 
 into the lunch counter, did you run it just the 
 same?"
 
 THE PKACTICAL HOTEL STEWAKD 
 
 219 
 
 Mr. Eichards: "Yes." 
 
 Mr. Bacon : ' ' How do you get away from the 
 expense from eight o'clock until morning?" 
 
 Mr. Richards: "I am referring to the extra 
 expense in the kitchen. We have our icebox in 
 the lunch room and it is stocked up before 
 the kitchen closed with all necessary items for 
 short order work during the night. We have 
 right now during the night a night cook and 
 a night waiter, and the night cook will act 
 as a waiter when the rush gets a little bit 
 too strong, so there is only those two men 
 that are part of our lunch room expense 
 proper. The increase in the kitchen expense 
 is in the two people that I spoke of before, 
 the man to look after the dumb waiter and 
 one dishwasher." — . _ ._ 
 
 Mr. Bacon: "What portion of the cooking 
 <lo you do in the lunch room ? ' ' 
 
 Mr. Eichards: "The meats are all cut and 
 sent to the lunch room ; all the dinner soups, 
 the roasts, the fish and the entrees are cooked in 
 the kitchen. It simply added to the work of 
 the kitchen that much additional work without 
 any increase whatever in the pay-roll, and before 
 we put that on I couldn 't see any possibility of 
 a decrease in the pay-roll. Our business is rather 
 erratic; Lincoln is a university town and a state 
 capital town. Today we may be very quiet, and 
 tomorrow we may have a houseful of people. We 
 get a great many so-called banquets, running 
 from sixty cents to sixty-two and a half cents 
 (ilaughter), but the people want the service just 
 the same." 
 
 ' Mr. Bacon : ' ' What part of the cooking do 
 you do in the lunch room?" 
 
 j\Ir. Eichards: "I have a "partition across the 
 end of the room, we will say that corresponds 
 with this (indicating). The steam table is set 
 in the center of it, and the entrance on this 
 side, to go in behind there. Our dishwashing 
 and things that we don't want the people to see 
 is behind the partitions and wliere they can have 
 access to the dumb waiter, which is in a court off 
 here (indicating). We have a gas broiler, a 
 three-hole hot plate for frying eggs and pota- 
 toes; we have an electric cake griddle; two 
 electric broilers; one electric French fryer; an 
 electric toaster, and an electric waffle iron. With 
 the exception of the waffle iron, the electric 
 fixtures have all been absolutely satisfactory. 
 The waffle iron has not been satisfactory. The 
 manufacturers claim that they have never been 
 able to make one that is satisfactory on account 
 of the action of the grease in turning over the 
 waffle iron. In turning the waffle iron over the 
 grease will get into one side of it. This they 
 do not seem to be able to seal up tight enough 
 to prevent the entrance of the grease, on account 
 of the expansion and contraction that naturally 
 takes place. One side is a solid casting, and the 
 other side has resistance coils for heating, and 
 they do not seem to be able to seal that up tight 
 enough. 
 
 A Member: "You stated you did not use 
 any linen in the lunch room ? ' ' 
 
 Mr. Eichards: "Nothing at all; paper nap- 
 kins. The first week. I will venture to say, 
 ninety per cent of the people kicked, and it 
 
 gradually decreased until I have not for two 
 or three months heard the word napkins men- 
 tioned, nor the word tablecloth, or saucers to 
 the cups. We have what is called a ship cup; 
 it is not like these shaving mugs that are some- 
 times more suggestive of lather rather than 
 whipped cream. ' ' 
 
 Mr. Bacon : ' ' What type of people do you get 
 into your lunch room, the class that usually 
 stays at a first-class hotel?" 
 
 Mr. Eichards: "We get the very best people 
 that stay in the hotel; a great many of them 
 have breakfast there in a hurry; they don't 
 want very nuich breakfast and they drop in 
 there. At noontime or in the evening the better 
 class of our patrons will go to the main cafe." 
 
 Mr. Bacon : ' ' How does the price for that 
 breakfast compare with the one that they would 
 get in the main cafe?" 
 
 Mr. Eichards : ' ' The comparison is practi- 
 cally the same. If they did go up in the main 
 cafe they would squeeze it down just as much 
 as they could." 
 
 Mr. Bacon : ' ' For instance, a man goes in 
 to the lunch counter and gets coffee and cakes, 
 or toast?" 
 
 Mr. Eichards : ' ' He eats more in the lunch 
 room than he does upstairs." 
 
 Mr. Bacon : ' ' How much more does it cost 
 upstairs?" 
 
 Mr. Eichards: "It doesn't cost much more, 
 probably forty or forty-five cents is the average 
 up there. He doesn 't get as much for it. 
 Our prices are not high, thev are very reason- 
 able. ' ' 
 
 Mr. Bacon: "Do you have any minimum 
 price for service?" 
 
 Mr. Eichards: "None whatever; the only 
 minimum we have is when a fellow goes out 
 without paying his check." 
 
 A Member : * ' What do you charge for 
 coffee?" 
 
 Mr. Eichards: "Five cents; and five cents 
 for pie, six cuts to the pie. We get thirty 
 cents out of a pie. ' ' 
 
 A Member: "Of -whixt are the tops of your 
 tables composed?" 
 
 i\Ir. Eichards: "Our table tops are white 
 glass. ' ' 
 
 A Member: "Are they liable to break a 
 dish?" 
 
 Mr. Eichards: "We have never had the glass 
 broken. If you drop a dish, of course you will 
 break it, but we have not had one of our tops 
 broken. We have had some shelves under- 
 neath, about six feet long that were broken. 
 In all probability somebody wanted to reach the 
 top shelf and climbed up on one of the lower 
 shelves; and if you put a hundred and fifty or 
 hundred and sixty pound person on glass, you 
 are going to break it." 
 
 A IMember: "How long is the lunch 
 counter? " 
 
 Mr. Eichards: "The lunch counter is about 
 fifty-four feet long. It is in two sections. 
 We divided the luiu'h counter in the center, and 
 located the coffee urn directly back of this
 
 220 
 
 tiil: practical hotel steward 
 
 opening. That \vas so we wouldn't have to go 
 clear around the end of it to get coffee to 
 serve to the people. ' ' 
 
 A Member: "You do your cooking in view 
 of the people?" 
 
 Mr. Richards: "^Ye do our cooking in view 
 of the people. ' ' 
 
 A Member: "Where is the checker?" 
 
 Mr. Richards: "The checker is near the 
 greatest source of supply; that is, the grill end 
 of it, the steam table and the broiler. Practi- 
 cally all of the people who sit at the lunch 
 counter have to be served from the steam table 
 and broiler. The arrangement of your room 
 depends entirely upon the shape of your room. 
 
 If you have got a wide enough room, I would 
 say by all means get it as near the center as 
 you can. ' ' 
 
 A Member: "Do vou have a printed l)ill of 
 fare?" 
 
 Mr. Richards: "We have a special bill for 
 dinner and supper." 
 
 A Member: "Do you have anything on the- 
 American plan?" 
 
 Mr. Richards : ' ' We have absolutely noth- 
 ing on the American plan. There was some 
 thought of giving a plate dinner, but I wouldn't 
 stand for that. T believe in letting them pay 
 for every item that they get. ' ' 
 
 MawMii 
 
 REED o>: BARTON SILVERWARE, FOR THE ADOLPHUS, DALLAS. 
 
 REED A: BARTON SILVERWARE, FOR THE ADOLPHL'.S, UALLA>
 
 THE PRACTICAL HOTEL STEWARD 
 
 221 
 
 Chef's Portion Sheet, McAlpin Hotel. 
 
 Chef Panchard explained his method of kit- 
 chen control to prevent loss or waste of nx- 
 pensive foods. He has devised a desk upon 
 which are wire posts for holding pads of 
 coupon checks. These checks measure 214 by 
 5 inches, including coupon. The check de- 
 tached from coupon measures 2Y2 by 3 inches. 
 The coupon is perforated to set on the wire 
 posts. The check is perforated to set on to 
 other posts for future assorting. Each check 
 is printed on both check and stub with the 
 name of an article on the bill of fare as 
 (see illustration) "Sirloin steak," and the 
 waiter number duplicated on stub and fheck 
 These correspond to one item on the bill of 
 fare, which is listed on a sheet measuring 8 
 by 11 inches, and is printed (see illustration 
 of portion sheet). The checks are arranged 
 
 on the desk in the order as listed on the por- 
 tion sheet, and as a waiter calls for an article, 
 he is given a cheek from the post carrying it, 
 the checker writing waiter's number on both 
 check and stub. The waiter then takes this 
 (heck to the kitchen where his order is tilled. 
 In this way the house controls the waiters' and 
 cooks' work, as the check is time-stamped, and 
 surrendered when order is tilled. The check 
 audit is compared with inventory. Thus, in 
 the morning, the ice box count is so much of 
 each item. During the day the issues are so 
 nmch, and the number of issues must compare 
 with the number sold, as evidenced by the 
 checks, plus the stock remaining unsold. "It 
 has served as a first-class detective," said the 
 chef, "for in the only two instances where we 
 have missed articles we have caught the culprit 
 within twentv-four hours." 
 
 HOTEL McALPIN 
 
 Main Kitchen 
 
 
 ITEM 
 
 LUNCH 
 
 DINNER 
 
 SUPPER 
 
 TOTAL 
 
 Steak Minute 
 
 
 
 
 
 Small Steak 
 
 
 
 
 
 Sirloin Steak 
 
 
 
 
 
 Extra Sirloin Steak 
 
 
 
 
 
 Porter House 
 
 
 
 
 
 ir„* r> » ij 
 
 
 
 
 
 Extra Porter House 
 
 Club Steak 
 
 Tournedos 
 
 Small Tenderloin 
 
 Large Tenderloin 
 
 Chateaubriand 
 
 Lamb Chops 
 
 Mutton Chops 
 
 English Chops 
 
 Veal Chops 
 
 Pork Chops 
 
 Mixed Grill 
 
 Combination of Chops 
 
 Escalope of Veal 
 
 Broilers 
 
 Milk-fed Chicken 
 
 Breast of Chicken 
 
 Squab Chicken 
 
 Squab 
 
 Duckling 
 
 Spring Turkey 
 
 Guinea Hen 
 
 Breast of Guinea Hen 
 
 Partridge 
 
 Pheasant 
 
 Grouse 
 
 Quail 
 
 Plover 
 
 Venison Steak 
 
 Mallard Duck 
 
 Lobster 
 
 o o 
 
 SIRLOIN STEAK 
 
 Waiter No. 
 O 
 
 SIRLOIN STEAK 
 
 Waiter No. 
 
 chefs' portion sh?et; also a coupon check for waiter, .upper part of portion sheet showing 
 style of ruling, the balance showing what is listed.)
 
 DINING CAR SERVICE 
 
 The Standard of Portions, Prices and Table Service Adopted by W. A. Cooper on the 
 
 Canadian Pacific Railway. 
 
 The Following Instructions Printed in Booklet For Guidance of the Dining Car Employes, with the 
 Object of Giving a Uniform Service Thruout the System. 
 
 Printed by ferynission of Mr. \V. A. Cooper 
 
 CANADIAN PACIFIC RAILWAY 
 
 DINING CAR SERVICE 
 
 STANDARD OF PORTIONS, PRICES 
 AND TABLE SERVICE 
 
 Montreal, August 1st. 1913. 
 
 Each Steward, Waiter, Chef and Second Cook 
 is required to liave a copy of this booklet and 
 to familiarize himself with instructions con- 
 tained herein. Each Steward is required to 
 have a copy of Book of Instructions for Em- 
 ployees on Dining and Cafe Cars. Stewards 
 are responsible for seeing that members of 
 their crew live up to instructions. 
 
 Division of Duties of Waiters and Fantry- 
 laen: The following general division will be 
 fouiul to work to the best interest of the serv- 
 ice: — 
 
 Waiter Xo. 1. — To look after buffet stands, 
 fruit, and silver. 
 
 Waiter Xo. 2. — To be responsible for condi- 
 tion, count, and general handling of linen, and 
 maintaining of records in connection therewith. 
 
 Waiter Xo. 3. — Water bottles, sugars, salts, 
 pepper, oil, vinegar, etc. 
 
 Waiter Xo. 4. — Clean and rub down wood 
 ■work, remove finger marks from chairs, panels, 
 etc., and such other duties as Steward may as- 
 sign. 
 
 Waiter Xo. 5. — To perform such duties as 
 may be assigned by Steward. 
 
 Pantryman to be responsible for general con- 
 dition of pantry, and care and handling of pan- 
 try supplies, wash crockery, glassware and 
 silver, and perform such other duties as may 
 be assigned by Steward. 
 
 All Waiters and Pantryman will assist in 
 cleaning of silver. 
 
 Stewards, by observing division of duties 
 above outlined will maintain uniformity in 
 service on all cars. 
 
 PANTRY SEBVICi:. 
 
 Before meals, cover tlie slielves in pantry 
 with glass towels and place thereon all glass- 
 ware and crockery necessary for service. All 
 silver dishes to be given to kitchen in time 
 to be placed in heater. 
 
 Butter: Butter is to be cut with cutter in 
 cubes, 2S to a pound, and kept in porcelain bowl 
 witli cracked ice. When placiny^ butter on 
 saucer, use a fork. 
 
 Garnishing': Ha\e a bowl with cleaned pars- 
 ley or water cress on ice and a plate with 
 quartered lemons ready to garnish dishes ac- 
 cording to instructions. 
 
 Fresh Frxiit: Special attention is to be paid 
 to fresli fruit and pioper care will save con- 
 siderable waste and unnecessary work. Fresh 
 fruit, especially berries, should be selected 
 e\ery morning by going over the entire stock 
 and picking out the ripest. Fruits that have 
 become too soft to be served at table must 
 be turned over to the chef to be cooked imme- 
 diately. This material can be used to great 
 advantage for making pies, short cakes, fruit 
 sauces for puddings, etc., and is far superior 
 to all extracts, flavorings and colorings. 
 
 Salads: The salad locker must be well filled 
 with ice and all heads of lettuce, celery, etc., 
 placed on rack above the ice. Smaller articles, 
 such as bunches of parsley, radishes, mint, 
 etc., must be wrapped up in clean, dry cloths. 
 Salads, etc., to be washed in bowl provided for 
 the purpose. Always have some cracked ice 
 in the water. This will immediately revive 
 any leaves that may be soft. X'ever use the 
 running faucet, sink or wash basin for wash- 
 ing salad. 
 
 Ice Cream: Ice Cream container must be 
 well packed with crushed ice and rock salt 
 alternately and care taken'tliat the brine is 
 not drained off except when re-packing the con- 
 tainer, which should be done as often as nec- 
 essary, especially at night and early in the 
 morning. To absorb any moisture inside the 
 container place a cloth on the bottom. To 
 prevent salt and water from entering con- 
 tainer place a cloth between the rack and the 
 cover of the container. 
 
 Cleaning" Bottles: Water bottles to be cleaned 
 \\\\h rock salt, vinegar and water at least twice 
 a week. Vinegar bottles to be cleaned like- 
 wise. Vinegar from old bottles to be strained 
 through glass cloth. 
 
 Cleanings Steel Knives: Steel knives to be 
 oleaneil witli l<nife iMilish between carpet. Car- 
 I)et must be (\r\. A little moisture on blade 
 will help greatly. Handles to be rubbed with 
 .silver polish, washed, dried and polished with 
 chamois. 
 
 To prevent steel knives from turning black or 
 rusting, place knives immediately in a bucket 
 containing a solution of soap, dissolved with 
 boiling water and allowed to cool off. Soap will 
 then form a soft jelly-like substance which 
 can be used indefinitely. 
 
 Iiinen: In cars having linen locker next to 
 pantry, tablecloths and napkins must not be 
 allowed to enter the pantry at any time. 
 
 Table cloths, table tops, napkins and doilies 
 must be handled separately from the other linen 
 and must be treated with utmost care. They 
 must not be used for any cleaning or personal
 
 THE PRACTICAL HOTEL STEWARD 
 
 223 
 
 purposes. Table linen, including undercovers, 
 must not be used to wrap clean silver or used 
 as covers on shelves, etc. 
 
 In the cars with linen locker at heater end 
 the upper shelf in the linen locker is to be used 
 for table linen exclusively. 
 
 Put away all linen with the fold in front 
 to facilitate counting and handling. 
 
 Xo personal effects of any kind must come in 
 contact v.ith table linen. 
 
 Doilies: Small doilies are used as stoppers 
 in water bottles and beneath cheese, etc. Large 
 doilies for buffet, toast, hot bread, fruit, etc. 
 
 Cleaning' Cloths can be had in generous 
 quantities from any linen room. 
 
 Coat Buttons: Detachable buttons for wait- 
 ers' and cooks' coats must not be left in soiled 
 coats, but must be well taken care of. Un- 
 reasonable shortages of buttons will be 
 charged against the crew. 
 
 Bedding-: Bedding or bed linen must not be 
 marked with indelible pencil. 
 
 Hand and Face Towels: Are for personal 
 use exclusively, and must not be used on equip- 
 ment of any kind or for cleaning purposes. 
 
 All linen for personal use, clean or soiled, 
 must be kept separate from other linen. 
 
 Straining' Bag's. Etc.: Must be specially 
 taken care of. washed separately and hung 
 up to dry over night. Never put them away 
 in a damp condition, which would quickly ren- 
 der them useless. 
 
 Fish Cloths: Must never be mixed with the 
 other cloths. 
 
 KITCHEN SEBVICB. 
 
 To have uniform service on all of the Com- 
 pany's lines it is necessary for every chef to 
 strictly adhere to the following instructions 
 relating to standard service. 
 
 The instructions contained herein are gen- 
 eral in their character and will, therefore, by 
 no means restrict a chef or hamper him in 
 displaying his abilities. 
 
 It is most essential that every cook should 
 have the interests of the service at heart, 
 and exert himself to the utmost to earn the 
 reputation of doing only first-class work, 
 with the exercise of reasonable economy. 
 
 Careless and indifferent work will not be 
 tolerated. Soups and sauces, especially, must 
 be well made. They must have right consist- 
 ency, be of good color and proper taste, and, 
 in all cases, they must be well strained and 
 contain no impurities, lumps, etc., etc. 
 
 In managing his kitchen the chef must be 
 methodical, systematic and cleanly. A great 
 deal of time and effort can be saved by sys- 
 tematic v.-ork and preparation. 
 
 The hours of the forenoon should not be 
 allowed to pass away without having all the 
 routine work for the -whole day advanced as 
 much as circumstances will allow. The rest 
 of the day will then be easy, and you will 
 be prepared to meet any volume of business. 
 A chef who does not employ such methods 
 will fail at the first severe test. 
 
 Chefs will be held responsible under the 
 steward for the condition of supplies, clean- 
 liness of kitchen, the quality of orders turned 
 out of kitchen, and the condition of kitchen, 
 ice-boxes, refrigerators, lockers and equipment. 
 
 Chefs are to report to Stewards when re- 
 pairs are needed or new equipment required. 
 
 Kitchen Utensils: Keep copper pots above 
 the warmer ovens over the range. All other 
 kitchen utensils, when not in use, are to be 
 stored beneath the steam table. 
 
 mxnsG BOOM service. 
 
 Before setting up, tables must be dusted, 
 chairs wiped, and window sills and panels 
 cleaned. Place clean undercovers on table, 
 lay table cloths and napkins as herein de- 
 scribed. 
 
 Place sugar bowls in center of table close 
 to window, crest visible; sugar tongs and 
 spoon close to front of bowls, flat on table. 
 Flower vase about three inches from sugar 
 bowls towards the center of the table. Salt 
 and pepper shakers closely together in cen- 
 ter of large tables, towards window, on small 
 tables. Large fork on left, close to napkin, 
 dessert fork next. On the right, close to tlie 
 napkin, in the order named: Large knife, des- 
 sert spoon, small knife, tea spoon, all flat- 
 ware to touch the bead on edge of the table. 
 Bread plate on the left, water glass on the 
 right, water bottle, with crest towards the 
 aisle, about three inches from the edge of 
 the table, water bottle doilies rolled Up as 
 stoppers. Set up remains unchanged for lunch- 
 eon and dinner. For breakfast, provide one 
 additional teaspoon. 
 
 Menu between the sugar bowls and window 
 sill folded and leaning against window. Tables 
 must be set up in systematic manner. First 
 waiter to see to flowers, etc., second waiter 
 to lay all linen, third waiter to attend to sug- 
 ars, salt, peppers, water, etc. The other 
 waiters to distribute flatware, carrying the 
 articles on salvers, distributing from table 
 to table. All tables must be kept fully set 
 up in this manner until all passengers have 
 been ser\ed. Xo torn linen, broken crockery 
 or glassware which is chipped and no soiled 
 articles must be placed on tables. All mono- 
 grammed equipment to be placed in readable 
 position. 
 
 Sauces, mustard, etc., must be kept ready 
 for service. 
 
 Sauces, ketchup, horseradish, mustard, etc., 
 must be served with meat orders, etc. Do not 
 wait for the guest to ask for same. Sauce 
 bottles must be kept filled and must be care- 
 fully wiped in all cases before serving. 
 
 The buffet is to be covered with a folded 
 table cloth. All silver necessary for service 
 during the meals is to be arranged nicely on 
 the buffet, flower vase in the center, the 
 salvers, covered with large doilies, and crumb 
 knife and tray against the wall. Cash trays 
 and finger bowls on either side. All varieties 
 of flat tableware sorted and arranged around 
 the center, ready for service. Tooth picks in 
 finger bowl. Xo dirty dishes, glasses, etc., 
 to be deposited on the buffet during the serv- 
 ice. Avoid disarranging of silver on buffet. 
 
 Napkins: Are to be placed on table flat, 
 as ful;le<l. between flatware, and close to edge 
 of the table, crested end towards passenger. 
 
 Table Cloths: Place on table by holding 
 cloth in the center, crease on the outside. Lay 
 cloth with the inside of crease resting on the
 
 224 
 
 THE PRACTICAL HOTEL STEWARD 
 
 edse of tabic, then cover table entirely. On 
 small tables the cloth must be folded in suffi- 
 ciently to fit the table. 
 
 Chang-ing- of Cloths: To change table cloths 
 when guests are seated, move all equipments 
 on the table as far as possible towards the 
 outside edge. Have the fresh table cloth in 
 readiness and hold it in the usual way in the 
 center, and Hy it down covering the ob- 
 jects on the table. Then roll up the old table 
 cloth as far as the articles on table will per- 
 mit. Then spread the new cloth over the 
 entire table, covering the old one, and remove 
 all articles from underneath the cloth placing 
 them immediately in the proper place on the 
 new clotli. Then roll up the old cloth in such 
 a way as to gather all the crumbs, making 
 sure that there is no silver, etc., left in the 
 old cloth, then smooth out tlie fresh one. 
 
 Use of Silverware, Crockery and Glasses: 
 Alwa>-s serve all bowls, fruit saucers, medium 
 or large bakers, casseroles, pudding cups, etc., 
 ■with suitable dish beneath but without any 
 linen or paper doilies. 
 
 Soup bowl on dessert plate. 
 
 Cereal bowl on dessert plate. 
 
 Finger bowl on bread plate. 
 
 Fruit saucer on bread plate. 
 
 Sauce boat on fruit saucer. 
 
 2 small bakers on 9-inch silver platter. 
 
 2 medium bakers on 9-inch silver platter. 
 
 1 large baker on 9-inch silver platter. 
 
 1 small baker, no underlining. 
 
 Pudding cup on bread plate. 
 
 Coffee and tea pots on bread plate. 
 
 Soda glass on bread plate. 
 
 Liqueur glass on bread plate. 
 
 All other glasses and bottles served upon 
 salver and placed on the table without under- 
 lining. 
 
 De.ssert fork and spoon, or spoon alone, 
 must be provided as servers with each order 
 requiring the same. Carvers with all orders 
 of poultry, game, steaks, etc., etc. 
 
 The bread plate is intended to be a side 
 plate and an underliner. It must never be 
 served as a plate with salads, toast, marmal- 
 ade, desserts, or any other minor dishes. 
 
 Large and medium platters only to be used 
 for service. 
 
 The finger bowl is to be served upon a V)read 
 plate after the meal and also during the meal 
 in such cases as specified. Ser\-e it empty 
 directly in front of guest, fill one quarter full 
 with water from the bottle at the fable, --^ffer 
 use fake it away immediafel\-. 
 
 Cash Trays: Silver cash trays must, in all 
 cases, be used for presenting checks, making 
 collections and returning change to passen- 
 gers. 
 
 Clieck must be presented face down. Two 
 antiseptic toothpicks to be served on cash 
 tray with change and passengers portion of 
 check. 
 
 Silver Crumb Service: Must be used in 
 gathering all the crumbs, etc., from fable 
 before serving the finger bowl, and also be- 
 tween the courses, if necessary, without dis- 
 turbing passenger at fable. 
 
 Waiter's Tray: Must be used always for 
 S5ervice to passengers. The carrying of dishes. 
 
 etc., to and from tables in the hands is not 
 permitted. For all small objects, such as 
 glasses, bottles, forks, knives, etc., etc., the 
 salver should be used. 
 
 The large fray must be carried on the fin- 
 ger tips of flie left hand. Care must be taken 
 not to soil plates and glasses while they are 
 being carried on the tray. 
 
 Service Cloth: The use of towel or napkin 
 as service cloth in Dining Room for wiping 
 dishes, etc., has many ob.iectionable features, 
 and the use of such cloth in Dining Room is 
 strictly prohibited. 
 
 Dishes, etc., must be properly wiped in the 
 pantry, and if after leaving the pantry wait- 
 ers find any article in need of wiping, such 
 articles must be taken back to the pantry and 
 there wiped or exchanged for articles proper 
 in condition. 
 
 Xo v.'iping of dishes, etc., etc., in front of 
 guests will be tolerated. In case of necessity 
 the waiter may use a clean napkin off an- 
 adjacent table to use on a dish (should it be 
 too liot, for instance) and then immediately 
 discard the napkin. 
 
 Broom: Is not to be used when tables are 
 set up. During meals waiters must keep car- 
 pet and floor free from crumbs, etc., by use 
 of carpet sweeper. 
 
 On cars having cork floors, before tables are 
 set up for breakfast, the entire floor must be 
 mopped and scrubbed as often as necessary. 
 
 Bills of Fare and Prices of Dishes: The' 
 "Ready to Serve" menus and the "Extra Spe- 
 cial Slips" are for the purpose of adding va- 
 riety and freshness to the a la carte menu 
 card. 
 
 Xo deviation from prices given on the bills 
 of fare will be permitted without direct au- 
 thority from the Manager's office or by special 
 bulletin from time to time. 
 
 It must be clearly understood, however,, 
 that if at any time prices shown on the 
 menu cards are for any reason higher or 
 lower than the prices quoted elsewhere for the 
 same dishes the menu prices will govern. 
 
 Children must be charged full prices at 
 a la carte meals. However, judgment must 
 be used on the part of the Steward not to- 
 compel a party to pay for two full portions 
 for two children when one portion would suf- 
 fice. 
 
 Passengers are not to be refused double 
 service of plates, etc.. when a single portion 
 is desired to be shared between them, always 
 bearing in mind, however, the foot note on 
 menu card: "Xo order to be served for less 
 tlian 2f)C. to each person." 
 
 Serving Wines, Etc.: Xn liquor is to be 
 served on Sunda\-, i.xccpt with meals, nor on 
 Saturday night after 7:00 p. m. 
 
 It is a general rule when serving bottled 
 goods of any kind to always show the bottle 
 before opening. This will not only avoid errors 
 and losses to the crews, it will also satisfy 
 the patrons as to the condition of the bottle. 
 -Vlways serve the proper glasses witli each 
 article. After uncorking the bottle carefully 
 wipe the neck before pouring contents. Corks 
 or caps must not be thrown on floor. 
 
 Corks of wine bottles must be kept for in-
 
 THE PRACTICAL HOTEL STEWARD 
 
 225 
 
 spection by the customer if he desires. 
 
 Always serve champagne in wine cooler witli 
 cracked ice. Wlien pouring out wine wrap a 
 clean napkin around the bottle. Cooler must 
 be served on a plate within easy reach of the 
 cu.stomer. Cooler must be removed as soon as 
 the bottle is empty. In serving all kinds of 
 "wine pour out a little wine in the glass of 
 the party ordering it, then fill the glasses of 
 the other members of the party, after which 
 till the glass of the party who ordered the 
 ■wine. Waiters should serve the ladies of the 
 party first and then the gentlemen, finishing 
 ■with the host. 
 
 Glasses must not be poured too full. Wine 
 must be poured slowly without shaking the 
 bottle to stir up the contents. 
 
 In serving Bass or any other ale keep the 
 TDOttle in upright position while uncorking. 
 Do not shake up contents. Use beer glass. 
 AYhen pouring, tip the glass about forty-five 
 degrees towards the neck of the bottle so that 
 ale will touch side of the glass first. Hold 
 the bottle in same position all the time. Never 
 tip it back until you pour out all the con- 
 tents, be it one, two or three glasses. Never 
 pour ale clear down to the bottom of the 
 bottle. 
 
 When serving liqueur frappe, provide short 
 sippers. 
 
 Cigrars and Cig-arettes: Cigars must be 
 served from I)ox. Serve cigarettes in un- 
 opened box on .silver tray. Cigars must be 
 carried in humidors, but not cigarettes. 
 
 GENEBAIi 
 
 Waiters and other employees must be oblig- 
 ing, courteous and polite at all times, must 
 anticipate Ihe patron's wishes; must always 
 be on the alert to notice instantly any de- 
 ficiency in the service and look after those 
 small details v;hich go so far to make service 
 perfect. 
 
 Avoid coming too close to patrons. 
 
 When patrons speak, listen attentively. Do 
 not make them repeat their words, but repeat 
 the order yourself if you are not quite sure. 
 Do not place your hands on the back of the 
 chair. 
 
 When there are two diners on one train, 
 stewards must reach a clear understanding 
 of the exact time for the meal call. They 
 must announce the meal simultaneously and 
 must inform the passengers of the location of 
 car on train. 
 
 W. A. COOPER, 
 Manager Sleeping, Dining, 
 
 Parlor Cars and News Service. 
 Montreal, August 1, 1913. 
 
 CANADIAN PACIFIC RAILWAY DINING CAR SERVICE 
 
 Standard of Portions, Prices and Table Service. 
 
 Montreal. August 1, 1913. 
 
 [ The prices quoted herein are for the publication issued August i, igrj only. Market 
 conditions make them subject to revision ] 
 
 OliDERS. RINOI^E PORTION AND PRICE 
 
 PREPARATION AND SERVICE 
 
 Assorted Fruit: Generally, one apple, one 
 orange, one banana (25 cents) 
 
 When in fresh fruit season, serve one orange with two 
 other fruits such as plums, peaches, pears, etc., on 
 large linen doily, in silver fruit-dish with dessert 
 plate, fruit knife and fork, also finger bowl. 
 
 Apples, baked: One or two. as ordered 
 (1 — 15 cents; 2 — 25 cents) 
 
 Large ones only. Core and bake with sugar and little 
 water. Serve cold (hot only if desired) one on 9-inch 
 two on 10-inch silver platter with a small amount of 
 natural jviice: cream. Fruit saucer on bread plate, 
 dessert fork and spoon. 
 
 Oranges, whole: Size 126, two (20 cents) 
 
 On large linen doily in silver fruit dish with dessert 
 plate, fruit knife, orange spoon and finger bowl. 
 
 Oranges, sliced: Size 126, two (20 cents) 
 
 Peel, remo^•e white skin, cut in half lengthwise, slice 
 thin crosswise. Serve on dessert plate with fruit 
 saucer, fruit l^nife and fork. 
 
 Orange juice: Size 126, two (20 cents) 
 
 Squeeze and strain into whiskey glass embedded in 
 cracked ice ir. soup bowl on dessert plate. Short slp- 
 pers on plate. 
 
 Bananas, sliced: Two if large; throe if 
 small ( 20 cents) 
 
 Peel, slice crosswise. In bowl on dessert plate. Fruit 
 saucer on bread plate. Crciin. |)cssert spoon and 
 fork for service. 
 
 Bananas, ■whole: Two if large; three if 
 small (20 cents) 
 
 Same as assorted fruit. 
 
 Peaches, sliced: Two if large; three if 
 small (25 cents) 
 
 Cut into tliin slices lengthwise; serve in fruit saucer 
 on bread plate, Hessert spoon, cream. 
 
 Peaches, whole: Two if large; three if 
 small (25 cents) 
 
 Same as assorted fruit.
 
 226 
 
 THE PRACTICAL HOTEL STEWARD 
 
 UUDKKS. SIN(;i.K I'OKTION AND I'UICE 
 
 I'KErAItATION AND .SERVICK 
 
 Cantaloupe: Size 36, one half. Two 
 liaives, if smaller. (Before June: 
 lialf, 20 cents; whole, 30 cents. 
 After June: half, 15 cents; whole, 
 25 cents) 
 
 Chilled; cut in half crosswise, remove seeds, but put 
 no ice in fruit. Serve on cracked ice in bread tray. Des- 
 sert ])late; teaspoon; finger bowl. 
 
 Melon (Montreal): Five portions to a 
 ^)-Ui. melon (Price fixed by special 
 bulletin) 
 
 Chilled; cut each portion lengthwise, remove seeds from 
 melon. Serve on cracked ice in bread tray. Dessert 
 plate, dessert spoon and finger bowl. 
 
 Watermelon: 6 or 8 portions, according 
 to size (25 cents) 
 
 Chilled; cut in half crosswise. Each half cut length- 
 wise in four, or three, e<iual portions according to size. 
 Serve same as Montreal melon. Fruit knife and fruit 
 fork. Finger bowl. 
 
 Grapes: One pound (20 cents) 
 
 Must be cold. Remove imperfect grapes. Serve on 
 large linen iloil.v in silver fruit dish, with dessert 
 plate and finger howl. 
 
 Grapefruit: One half or two halves, as 
 ordered. 46 size (Vz — 15 cents) 
 
 Chilled; cut in half crosswise, remove seeds. Cut out 
 each section starting at the core, following closely the 
 sectional divisions and rind, back to core. Serve on 
 cracked ice in bread tray; dessert plate, orange spoon, 
 finger bowl. Core not to be cut out. Never put ice on 
 fruit. 
 
 Saspberries: Fruit saucer full (20 cents) 
 
 Pick carefully and wash in porcelain bowl with cracked 
 ice. Serve in fruit saucer on bread plate. Cream. 
 
 Blackberries: Fruit saucer full (20 cents) Same as Raspberries. 
 
 Blueberries: Fruit saucer full (20 cents) Same as Raspberries. 
 
 Strawberries: Fruit saucer full (In 
 March, 35 cents; in April, 30 cents; 
 in May, 25 cents; after May. 20 
 cents) 
 
 Remove stems, pick over, and serve same as Raspberries. 
 
 Bhubarb, stewed (fresh) : Fruit saucer 
 full (15 cents) 
 
 Cut in 1-incli pieces, pour boiling sugar syrup on it, allow 
 to cool, seo«on with very little lemon. Serve in fruit 
 saucer on l)read plate. Cream. 
 
 Preserved Fruit, Marmalade, Jam, Jelly, 
 etc. (in g-lass or jars): Individual 
 (25 cents) 
 
 ^^'ipe Avell, serve in original package on bread plate; tea 
 
 spoon for service. 
 Dessert plate and knife for marmalade and jam. Fruit 
 
 saucer on bread plate and spoon for fruits in syrup. 
 
 Cream for syrup fruits. 
 
 Fruit in cans: Individual (25 cents) 
 
 Empty into fruit saucer and serve on bread plate. 
 Cream. 
 
 Grape Juice: Individual (15 cents) 
 
 Bottle chilled; opened and emptied into whiskey-glass; 
 serve same as orange juice. 
 
 Honey: Individual (20 cents) 
 
 In original package on bread plate; package spread 
 partl>- open. Dessert plate and knife. 
 
 Honey with Biscuits: Individual honey 
 witli :; hot biscuits (30 cents) 
 
 Serve honey .is above. Serve hot biscuits inside folded 
 large linen doily on dessert plate. 
 
 Bread: Six slices (10 cents) 
 (See footnote on menu) 
 
 Round (Vienna) white bread. Raisin bread and Graham 
 bread. Two slices of each about % inch thick. Cut 
 white bread through and graham and raisin bread in 
 triangle. Servo in silver bread tray on paper doily. 
 
 Toast: Six triangular pieces (10 cents) 
 
 Three slices from square loaf, toasted, cut diagonally, 
 trimmed, making six triangular pieces; dry or buttered. 
 Serve on dessert plate with large linen doily folded 
 over to keep warm. 
 
 Bolls, Muffins and Biscuits: Three pieces 
 ( 10 cents) 
 
 Heated. Serve same as Toast. 
 
 Cream or Milk Toast: Six pieces toast 
 (20 cents) 
 
 Arrange toast in soup bowl on dessert plate: fill three- 
 quarters full with boiling cream or milk. Soup spoon, 
 ilessert fork and spoon. 
 
 Griddle cakes: Three (25 cents) 
 
 Griddle cakes (with sausagre) : Two cakes, 
 
 four sausages ( r>(i cents) 
 
 On hot dessert plate with cover. For service hot dessert 
 plate, dessert knife and fork; syrup in silver syrup cup. 
 Doulile portion of butter. 
 
 Serve sausages on 9-inch silver platter; cakes same as 
 above. Large plate. 
 
 Sandwiches, Beef, Ham or Tongrue: Two 
 
 triangular pieces (15 cents) 
 
 Two slices from square loaf, buttered. Slices of meat. 
 Trimmed, cut diagonally, making two triangular 
 pieces. Serve on 9-inch silver platter. Dessert plate 
 and knife and fork for service. Mustard in pot.
 
 THE PEACTICAL HOTEL STEWAED 
 
 227 
 
 ORDERS. SIN<;LE I'OIiTIOX AM) I'KICE 
 
 PRErARATION AND SERVICE 
 
 Chicken Sandwich: Two triangular pieces 
 
 ( 25 cents) 
 
 Same as other sandwiches. About three ounces of wliite 
 meat. 
 
 Club Sandwich: Two triangular pieces 
 
 (40 cents) 
 
 Same as other sandwiches, except toast instead of bread. 
 Rasher of bacon and two lettuce leaves alternately 
 with chicken meat and mayonnaise. Serve dessert 
 lilate separate, hot. 
 
 Butter: (Free of charge) 
 
 To be served on lettuce leaf with cracked ice in fruit 
 saucer. Supply to be replenished as often as necessary. 
 
 Shredded Wheat : Two biscuits (20 cents) 
 
 In individual envelopes on 9-inch silver platter. Oatmeal 
 bowl on dessert plate. Dessert spoon. Cream. 
 
 Corn Flakes, Force, etc.: Individual (20 
 cents) 
 
 Serve on dessert plate. Use sharp knife; cut individual 
 package crosswise, but not through bottom cover. This 
 enables guest to empty package into oatmeal bowl. 
 Served Oatmeal bowl on dessert plate. Cream. Des- 
 sert-spoon. 
 
 Oatmeal and other cooked cereals: Me- 
 dium silver baker full (20 cents) 
 
 Serve in baker; hot oatmeal bowl on dessert plate, 
 dessert-spoon. Cream. 
 
 Boiled Egrers : Two eggs (25 cents) 
 
 Strictly fresh clean eggs only. Serve in small baker. 
 Heated water glass and egg cup on dessert plate. 
 Eggs must not be opened by waiter unless guest so 
 requests. 
 
 Scrambled Eg'g's: Two eggs (25 cents) 
 
 Beaten well, add spoonful milk or cream, salt, scramble 
 in omelet pan, serve in medium silver baker. Large 
 plate. 
 
 Poached Egrsrs : Two eggs (30 cents) 
 
 Poach in flat pan in water with a few drops of vinegar. 
 Serve on triangles of toast on 9-inch silver platter; 
 parsley garnish. 
 
 Fried Eg'g's: Two eggs (25 cents) 
 
 Fried in omelet pan; serve on 9-inch silver platter; 
 garnish with parsley. 
 
 Fried Eg'g's and Ham: Two eggs, two cuts 
 ham (50 cents) 
 
 Two horse-shoe cuts of ham weight 8 ozs., fried, two 
 eggs on top on 9-inch silver platter. 
 
 Fried Eg'g's and Bacon: Two eggs, four 
 slices of bacon (50 cents) 
 
 Same as ham and eggs. Four slices bacon, weight 6 ozs. 
 
 Omelet, plain: Three eggs (35 cents) 
 
 Eggs well beaten, table spoon water, only salt; make in 
 omelet pan, using clarified butter. Serve on 9-inch 
 silver platter. Garnish with parsley. 
 
 Bacon Omelet: Three eggs (50 cents) 
 
 Same as plain. Four slices bacon cut in dices, saute, 
 mixed with eggs. Bacon. 6 ozs. Garnish with iiarsley. 
 
 Omelet with Bacon: Three eggs (50 
 
 cents) 
 
 Plain omelet with rasher bacon. Serve same as plain 
 omelet. 
 
 Ham Omelet: Three eggs (50 cents) 
 
 Same as Bacon Omelet. C> ozs. of ham saute, cut in dices, 
 mixed with e.ggs. Gainish with parsley. 
 
 Spanish Omelet: Three eggs (50 cents) 
 
 Same as plain. Omelet filled with a spoonful of "Creole 
 Garniture" (Spanish sauce); little garniture on liolli 
 ends of omelet. 
 
 Parsley Omelet: Three eggs (45 cents) 
 
 Same as plain. Parsley chopped fine and mixed with 
 eggs. Garnish with parsley. 
 
 Cheese Omelet: Three eggs (45 cents) 
 
 Same as plain. About three ounces of grated Parmesan 
 or Canadian cheese; mix with the eggs. Garnisli witli 
 parsley. 
 
 Tomato Omelet: Three eggs (45 cents) 
 
 One raw tomato chopped (concassee) seasoned, saute 
 filled in omelet, tomato sauce around omelet. No 
 jiarsley. 
 
 Omelet, with Jelly: Three eggs (45 cents) 
 
 Filled with one spoonful jelly; powdered sugar on 
 omelet; glaze with led liot i)()ker. 
 
 Mushroom Omelet: Three eggs (50 cents) 
 
 Hum. Omelet: Three eggs (50 cents) 
 
 Mushrooms sliced, saute lightly in butter, mix with 
 eggs. P arsley garnisli. 
 
 Plain omelet sugared on top and glazed with red hot 
 poker. Hot rum poured over omelet: and omelet when 
 on table lighted with a burning match. No garnish. 
 Serve on 9-inch platter, witli 10-incli silver platter un- 
 derlining. 
 
 Egg's Meyerbeer: Two eggs, two kid- 
 neys (65 cents) 
 
 Two lamb kidneys split and broiled; served on round 
 croutons, on 10-inch silver platter with a poached egg 
 on each kidney. Madeira or truffle sauce on platter.
 
 228 
 
 TIIK PKACTK'AI. IIOTKL STEWARD 
 
 oKi>i:i!s. sixer. K roirnox and i'Rice 
 
 PREl'ARATION AM) SKUVRK 
 
 Omelet with Kidney: Three eggs (50 
 
 cents) 
 
 Omelet fillerl witli kidne\- prepared as for saute, madeira 
 sauci' around omelet, on 10-inch silver platter. 
 
 ISg-grs au Gratin: Two eggs (40 cents) 
 
 Place piece of toast in small brown crockery baker, upon 
 whicii place two poached eggs. Add cream sauce, 
 sprinkle with grated cheese and brown quickly in hot 
 oven. Serve in baker on 9-inch silver platter. No 
 garnish. 
 
 HggB a la Turk: Two eg^s (50 cents) 
 
 Shirred in small earthen baker, 
 and Madeira sauce on top. 
 
 Chicken livers saute 
 
 Egg's Bercy: Two eggs (50 cents) 
 
 Shiried in small earthen baker, 
 saute, tomato sauce on top. 
 
 Two small sausages 
 
 Pancakes (German) : One piece (35 cents) 
 
 Three eggs, spoon flour, milk, salt, hake in large omelet 
 pan in oven. Serve on Ki-inch cliina platter. 
 
 Pancakes (Prench): I'our pieces (35 
 
 cents) 
 
 Same as German Pancakes, baked in small egg pan on 
 fire. Pancakes must be thin and rolled up. Serve 
 on 10-inch silver platter, filled with .iell\' and glazed 
 with sugar, if specified. 
 
 Spagrhetti and Macaroni: Large brown 
 ciocker\- liaker full (25 cents) 
 
 Boiled, seasoned, saute in butter. 
 
 Sphagetti and Macaroni with Cheese: 
 
 l.,ar,a;e l)rown crocker\" bal<er full 
 ( 1'.") cents) 
 
 Same as plain. Grated Parmesan or Canadian cheese. 
 
 Sphagretti and Macaroni with Ham: Large 
 
 brown crockerj- baker full (25 Ham cut in .iulienne. plenty clieese. 
 
 cents) 
 
 Sphagretti and Macaroni with Tomatoes: 
 
 Large brown crockery baker full Same as with cheese, with tomato sauce. 
 
 (25 cents) ___^ 
 
 SDhaeretti and Macaroni au Gratin: Large _ , , .,...,,, 
 
 ^iiuagcbbi aixu »xav.axui^x aii vriawvi ^<^ & Same a.=; cheese; cream sauce: cheese on top, little but- 
 hiowii ciockerv baker full (25 ^ , i, i, i j • i 4. 
 
 . . ter and crumbs, baked in oven, brown crust on top. 
 
 cents) "^ 
 
 Coffee and Tea: Good coffee and tea are essential, and constitute one of 
 
 the most important parts of a meal. Great pains must 
 be taken to have these good always. Chefs and stewards 
 must satisfy themselves that they are so before serving. 
 
 Coffee and tea pots must be thoroughly cleaned and 
 scalded after each meal. 
 
 Coffee must be made fresh before and as often as 
 necessary during each meal. 
 
 Printed instructions displayed in kitchens must be fol- 
 lowed in the making of coffee and tea. 
 
 Tea for passengers must be made individually as called 
 for. Care must be exercised that passengers are served 
 with the kind of tea they order. Kach kind of tea must 
 be kept in separate canister, plainly marked. 
 
 The latest t.vpe of cars have coffee urns set into steam 
 table. These must be thoroughly cleansed after every 
 meal; faucets must be given special attention. Coffee 
 must not be allowed to remain in these urns after meals 
 are over. Coffee then remaining in urn must never 
 be used again, nor fresh coffee mixed with the old. 
 
 Coffee: Small pot (10 cents) 
 Large pot (20 cents) 
 
 For making coffee, see special instructions po.^ted in car. 
 Always use 34-ib. (one tin) per gallon water, l-'or dinner 
 coffee use 1 lb. per gallon. Cream on side, hot milk in 
 cream pitcher if desired. Serve liot on bread-plate. 
 Ask guest if coffee is desired with or after meal. 
 
 Tea: Small i)ot (10 cents) 
 
 Half fill tea strainer with tea, pour on boiling water and 
 allow to draw. Serve pot on bread-plate. Cream. 
 
 Cocoa: 
 
 ("up (10 cents) 
 Large pot (20 cents) 
 
 Serve in chocolate not on bread phite. Must be made 
 with milk unless ordered made with water. 
 
 Special Milk: Individual bottle 14 pint 
 
 (111 cents) Open in fiont of guest by jiusliing ring down and i-e- 
 
 Special Cream: Individual bottle V4 pint moving cap. Serve milk witli water glass. 
 
 (1(» c.-nts) 
 
 Cream: Per .glass (15 cents) 
 
 Serve in water glass. 
 
 Hot Milk: Small pot (10 cents) 
 
 Serve in chocolate pot on bread plate, with tea cup and 
 saucer.
 
 THE PRACTICAL HOTEL STEWARD 
 
 229 
 
 <:';i)i:!!s, siNca.E poktiox and price 
 
 PREPAKATIOX AND SERVICE 
 
 Iced Coffee or Cocoa: Small pot (15 cents) Serve coffee hot in pot. Instead of cup serve thin soda 
 
 glass on bread plate, filled with cracked ice. Bar spoon 
 powdered sugar, cream on side. Never any lemon' 
 
 I'Ong- sii)t)ers. 
 
 Iced Tea: Small pot (15 cent.'^) 
 
 Serve in same manner as coffee, except one-quarter 
 lemon on plate with slass. 
 
 jLemonade: Per glass (15 cents) 
 
 Juice of one lemon. Soda glass with cracked ice on 
 bread plate; powdered sugar. Long sippers, 1 maras- 
 chino cherry; one slice of lemon. 
 
 Orang-eade: Per glass (15 cents) 
 
 Same as Lemonade; except juice of one orange and slice 
 of orange. 
 
 Celery: Two heads (25 cents) 
 
 Each head quartered. Trimmed and carefully cleaned 
 in porcelain bowl with cracked ice and water; serve 
 on cracked ice in bread tray. Dessert plate. 
 
 Chow Chow: Individual (15 cents) 
 
 In original bottle on bread plate; oyster fork. 
 
 Pickles, mixed: Individual (15 cents) In ori.ginal bottle on bread plate; oyster fork. 
 
 Olives: Indi\idual (20 cents) 
 
 Carefully extract from bottle, serve on lettuce leaf in 
 fruit saucei-. cracked ice on top. 
 
 Badishes: Eight (15 cents) 
 
 Cleaned, roots off, stems of leaves cut off but long 
 enough to serve as handle, serve on lettuce leaf with 
 cracked ice in fruit saucer. 
 
 Sardines: Individual tin (35 cents) 
 
 Lid of box to be entirely removed. Serve in tin on 9-inch 
 silver platter with lettuce leaf and one-quarter lem.on; 
 dessert plate, fork and knife. 
 
 Spring- Onions: Ten (15 cents) 
 
 Carefully cleaned and trimmed. Serve same as Celery. 
 
 Peel cucumber thin, starting from stem down to flower 
 
 Sliced Cucumhers: 15 slices, (in summer which should be cut off. Slice thin about thickness of 
 
 25 cents; in winter, 30 cents) back of steel knife. Serve on lettuce leaf on dessert 
 
 plate. 
 
 Sliced Tomatoes: One if large. Two if 
 
 small. (In summer, 25 cents; in Slice on lettuce leaf on dessert plate, 
 winter, 30 cents) 
 
 Alili SOUPS: Tureen nearly full, or soup 
 bowl ^4 full, or one individual tin. 
 (See price on regular menu. Casu- 
 ally 25c v.ith bread and butter; 15c 
 with meat or fish order. In no case 
 must charge for "Special" Soup 
 differ from that on regular menu, 
 except as specified herein.) 
 
 CIiXIAB SOUPS: 
 
 ^^■hen so equipped, tureen full, soup ladle, with soup 
 plate on large plate. Soup spoon. Dinner biscuit in 
 individual envelope on bread plate. 
 
 When soup tureen not provided serve in bowl on dessert 
 plate. 
 
 All clear soups to be made with consomme. 
 CONSOMME — One gallon bouillon stock, about 4 lbs. 
 
 of ground beef trimmings, vegetables, chicken or fowl 
 
 trimmings, white of eggs, carefully strained through 
 
 straining cloth. 
 Bouillon Stock is supplied from Storerooms or obtained 
 
 by boiling beef bones in water, at about 6 lb. or more 
 
 to a gallon. 
 All vegetables, etc., for clear soups must be prepared 
 
 separately and put in soup at the moment of serving;. 
 
 Consomme Bouquetiere: 
 
 With fresh fancy vegetables. 
 
 Consomme Brunoise: 
 
 Various vegetables cut in very fine dices. 
 
 Consomme Celestine: 
 
 Pancakes, cut in julienne. 
 
 Clear Soup, Country Style (Paysanne) : 
 
 .-Sliced vegetables, sliced bread, salt pork. 
 
 Consomme Parina: 
 
 Farina cooked in consomme, chervil or parsley chopped. 
 
 Consomme Julienne: 
 
 Vegetables cut in julienne; chiffonade of chervil or 
 
 parsley. 
 
 Consomme with Okra: 
 
 Okra plain or stuffed. 
 
 Old Pashioned Vegfetahle : 
 
 Pot-au-feu. Vegetables out in dices, bread crusts. 
 
 Ccnsommc Tapioca: 
 
 Tapioca cooked in consomme. 
 
 Consomme Printanier: 
 
 Spring vegetables, fancy cut. chervil. 
 
 Consomme Royal: 
 
 Custard (of chicken) cut in oblong small pieces, vege- 
 tables, fancy cut.
 
 230 
 
 TIIH PKACTICAL HOTEL STEWARD 
 
 oi!Im:i;s, sin<;i.i-: i-oinidN and tuiok 
 
 riM:rAitATioN and service 
 
 Clear Turtle: (N'oi less tlian 25 cents) 
 
 I)issol\e turtle stock, sherr>-, cayenne, meat in large 
 dices. 
 
 SEMI-CIiEAB SOUPS: 
 
 Chicken broth : 
 
 Broth of chicken, meat cut in dice, rice. 
 
 Cock-a-Iieekie: 
 
 Chicken (and veal) broth. Leek, celerj-. meat cut in 
 julienne. 
 
 Creole Soup: 
 
 Chicken stock, green peppers, ham, onions, tomatoes, 
 chicken cut in dice, rice. 
 
 Oiblet Soup: 
 
 Cliicken giblets and vegetables in small dice, barley. 
 
 Gumbo Creole: 
 
 Same as Creole, with okra. 
 
 Hodgre Fodg-e: 
 
 Mutton broth and puree of peas, mutton cut In dice. 
 
 Pepper Pot: 
 
 Potatoes, onions, green peppers, tripe in dice, crushed 
 whole pepper, thyme. 
 
 Scotch Mutton broth: 
 
 Mutton broth with barley, vegetables, mutton in dice. 
 
 Tomato broth: 
 
 Consomme, puree of fresh tomatoes, strained, hot or 
 cold. (Served cold in cup). 
 
 CaEAM SOUPS: 
 
 All cream soups to be made of white stock, meal and 
 bones blanched, white roux, vegetables except carrots, 
 broth or water, strained, liaison of cream, milk and yolk 
 of eggs. CROUTONS, i. e. fresh bread cut in small 
 dice, browned in buttei-. 
 
 Asparagrus or Argrenteuil soup: 
 
 Cream of A.«paragus, with asparagus tips. 
 
 Barley: 
 
 Cream of barley. v\-iili barley and croutons of chicken. 
 
 Bisque: 
 
 Of lobster, of crabs, of crawfish, of shrimps, of oyster 
 crabs, of fish. 
 
 Celery : 
 
 With croutons 
 
 Cream of Cauliflower: 
 
 "With cauliflower and croutons. 
 
 Crecy Soup: 
 
 Cream of fresh carrots with rice and croutons. 
 
 Cream of Veg'etable: 
 
 Cream of vegetables: various garniture. 
 
 ITivernaise : 
 
 Cream of carrots with pearls of carrots and turnips. 
 
 Beine : 
 
 "Queen Soup," Cream of chicken and rice, chicken in 
 dice, quennelles of chicken forcemeat. 
 
 Cream of Tomatoes (or puree) i 
 
 Cream or puree of tomatoes, croutons. 
 
 Cream of Potatoes, Parmentier: 
 
 Puree of potatoes, croutons, chervil. 
 
 Puree of Peas: 
 
 Puree of Presh Peas, (or Puree St. Ger- 
 main) : 
 
 Split peas with croutons. 
 
 Puree of fresh peas with peas in soup and chervil. 
 
 Cream Virginia: 
 
 Cream of sweet potatoes, sweet potatoes in dice, fried. 
 
 OTHBB TBICK SOUPS: 
 
 I'or thick brown soups use brown stock, the use of which 
 
 is specified in each case. 
 BROWN STOCK: Brown roux, meats and bones saute, 
 
 with vegetables and aromatics, cooked with brown jus 
 
 de viande, strained, wine. 
 
 Bavarian soup: 
 
 Puree of lentils, sliced sausage, filed bread crumbs. 
 
 Chowder: 
 
 O^" clams, of fish, etc. :^^ade witli fish stock (essence of 
 fish). 
 
 Puree Paubonne: 
 
 Puree of white beans, leek, croutons 
 
 Puree Jackson: 
 
 Puree of potatoes with tapioca, leek cut in julienne. At 
 the moment of serving add one spoon of I'uree of Toma- 
 toes in the center. 
 
 Mock Turtle: 
 
 Brown stock. Calfs' head, quenelles, sherry. 
 
 Puree Mongol: 
 
 Puree of split peas and tomatoes, vegetables cut in juli- 
 • 'iine. chervil. 
 
 Thick Mutton soup: 
 
 Thicken with barley, meat and vegetables cut in dice. 
 Liaison of milk and \-olk of egg. 
 
 Mullig'atawney : 
 
 Chicken stock, thickened with curry, onions, chutney 
 and cocoanut, apples strained, chicken cut in dice and 
 rice in soup.
 
 THE PRACTICAL HOTEL STEWARD 
 
 231 
 
 <)iii>Kits. sixcLE I'oirnox and riucE 
 
 PUEIAKATION AND SERVICE 
 
 Oxtail soup: 
 
 Tliick: with brown stock. 
 
 Clear: with conso'mme. 
 
 Oxtail, sliced, saute and braised. 
 
 Sherry. 
 
 vegetables in dice. 
 
 Puree St. Hubert: 
 
 Puree of game, tliickened with brown stock, julienne of 
 game and truffles. 
 
 B«al Turtle soup: 
 
 (Not less than 25c.) Like clear turtle, thickened, with quennelles of egg, 
 peeled lemon. 
 
 PISH: 1 lb trimmed, if large fish; Brook 
 trout size, two per portion; three 
 if smaller, unless specified (50 
 cents, unless otherwise specified.) 
 
 ]<"ish served on 10-inch silver platter. Fish fork and fish 
 knife for service. Large plate. 
 
 Fish is served in various styles; fried, boiled, baked, 
 braised, poached, broiled, au gratin, etc., and the gar- 
 niture and service depends on the manner of prepara- 
 tion, which is specified in each case. 
 
 To obtain a good sauce with fish, the various stock 
 sauces should be finished with a good fish essense (not 
 the fish water) obtained from the bones of fish. It 
 can be kept in a reduced state (court bouillon). 
 
 Place fresh water fish in boiling water seasoned With 
 Boiled Pish: 1 lb trimmed, if large fish; vinegar, salt, slice of lemon and parsley. Some fish 
 Brook trout size, two per portion; require stronger seasoning with "bouquet garni." 
 three if smaller, unless specified Sea Fish, Halibut, Cod, Turbot, Haddock and other white 
 (50 cents, unless otherwise speci- fish placed in cold water seasoned with salt and "Bou- 
 fied.) quet garni" and little milk. Let water come to boiling 
 
 point and withdraw pan from the open fire and keep 
 it on the side until fish is done. 
 Serve boiled fish on 10-inch silver platter garnished with 
 parsley. No lemon. Sauce separate. 
 
 Pish saute: 1 lb trimmed, if large fish; 
 Brook trout size, two per portion; 
 three if smaller, unless specified 
 (50 cents, unless otherwise speci- 
 fied.) 
 
 Fish well seasoned, passed in flour, fried in clarified but- 
 ter in pan, served on 10-inch silver platter, fresh pars- 
 ley and quarter lemon. No Sauces of the kitchen to be 
 served with fish saute. Only the butter poured over it 
 in which it was fried. (Hazelnut or Noir butter). 
 
 Pried Pish: 1 lb. trimmed, or one or two 
 small fish (50 cents unless other- 
 wise specified) 
 
 Pish for Prying- is prepared in the French and the 
 Engrlish styles, tlie latter predominating in most cases. 
 However, small fish like Whitebait, Smelts, etc., should 
 always be prepared in the Prench style. 
 
 Prench Style: Season, pass in milk and flour. 
 
 XIng-lish Style: Season, flour, beaten eggs, fresh bread- 
 crumbs. 
 
 Serve on 10-inch silver platter garnished with fried 
 parsley and quarter of lemon per person. 
 
 Tartar Sauce always served with fried fish (unless 
 another sauce is specified) separate in sauce-boat. 
 
 Broiled Pish: 1 lb. trimmed, or one or two 
 small fish (50 cents unless other- 
 wise specified) 
 
 For broiling, fish is seasoned and buttered. Serve on 
 10-inch silver platter, garnish witli fresh parsley and 
 quarter of lemon for each person. Two ounces of 
 Maitre d'Hotel Butter placed on tlie fish when leaving 
 the grill. 
 
 No other sauces from kitchen served with broiled fish, 
 unless specified. 
 
 Braised (poached) Pish: 1 lb. trimmed, or 
 one or two small fish (50 cents un- 
 less otherwise specified) 
 
 Place fish in pan. well buttered and garnished as for 
 essence of fish, sprinkle with white wine, cover with 
 buttered paper and braise in oven. The juice is to be 
 utilized for the sauce. 
 
 Serve on 10-inch silver platter, always covered with the 
 sauce. No garniture of parsley or lemon. A great 
 number of various garnitures can be served with the 
 fish, each being specified. 
 
 Baked Pish: 1 lb. trimmed, or one or two 
 small fish (50 cents unless other- 
 wise specified) 
 
 Baked fish is first braised in the manner described, tlien 
 placed in special earthen dish (gratin dish) covered 
 with garniture and sauce, sjirinkled with grated clieese 
 and breadcrumbs, buttered and glazed in oven. 
 
 Pish au gratin: l lb. trimmed (50 cents) 
 
 Boiled fish of any kind, or various kinds together, cov- 
 ered with Cream sauce mixed witli grated cheese, or 
 fish covered with Italian Sauce, sprinkled with grated 
 cheese and breadcrumbs, glazed in oven in special 
 earthen dish, choi)ped parsley on top when serving. 
 Also meat glaze, if available. A border of Duchess 
 potatoes adds greatly to its attractiveness. 
 
 Pigh Cakes: Two cakes (40 cents); with Boiled fish and potatoes, rolled into cakes or balls, flour, 
 two strips of Bacon, (50 cents) fried.
 
 232 THE PRACTICAL HOTEL STEWARD 
 
 (iiniKKS, SINIII.E I'OUTION AND PRICE I'RRl'AKATION AND SERVICE 
 
 Brook Trout: Two fish: three or four fish, 
 it" (|uite small (65 cents) 
 
 Boilctl, fried or saute ns specified. 
 
 Smelts: Three to five smelts (50 cents) Any .■=^tyle. 
 
 Croquettes of Pish: Three (50 cents) Salpicon of fish rolled into croquettes about 2'/^" long 
 
 and IVi" thick, breaded, fried, with sauce as specified. 
 
 Kromeskies: Tliro e (50 cents) Same as Croquette^, dipped in batter. 
 
 SHEIiIiFISH: Live lobster.s onl\- to be used for broiling. (I^obster 
 
 showing decrea.-iing- \itality should be immediately 
 
 lobster, broiled: Half or whole as or- boiled.) Claws cracked. Lobster split open from nose 
 
 .lered. (Half 60 cents; two halves, to tail and halves broiled, well seasoned, with clarified 
 
 «2 OQ) ' ' ' ' batter. Serve on 13iA inch china platter, sarnish with 
 
 parsley and quarter lemon. Plenty of Maitre d'Hotel 
 Butter on lobster when leaving grill. I'inger bowl, 
 nut crackeix, o.\ster fork. Drawn butter, if desired, 
 in sauce boat. 
 
 Boiled lobster: Half or whole as ordered, ^^o" ^^'^^^^ when alive in well seasoned water. Let cool 
 (Half, 60 cents: two halves, $1.00) ''^. '". ^'^ter. Serve cold, same as broiled. Mayon- 
 ^ naise in sauce boat. 
 
 Lobster Patties: Two (50 cents) Salpicon of boiler lobster, cardinal or cream sauce, 
 
 chopped mushrooms or truffles. Heat the shells. 
 
 Lobster Croquettes: Three (50 cents) Same as fish croquettes. Salpicon thickened with re- 
 duced veloute or cardinal sauce. 
 
 Lobster Cocktail: Olass full (35 cents) Sufficient meat to fill whisky glass % full. Cocktail 
 
 sauce to cover. Ser\e in soup bowl embedded in ice 
 on medium plate. Oyster fork. 
 
 Meat sliced, saute. Xewburg sauce. Serve in medium 
 Lobster, Newburg': Half or whole as or- silver baker on 9" silver platter. 
 
 dered. (Half, $1.00; whole. $1.50) Xewburg Sauce: Hollandaise diluted with essence of 
 
 lobster and sherry. Strained. 
 
 Crab Cocktail: Glassful (35 cents) Same as Lobster Cocktail. 
 
 Crab Meat au gratin: One crab (50 cents) Same as Fish au gratin. 
 
 Crab Patties: Two (50 cents) Same as Lobster Patties. 
 
 Crabmeat, Newburg-: One crab (75 cents) Meat of crab shredded, same as Lobster 
 
 Xewburg. 
 
 Hard Shell Crabs: One (35 cents) Boll crab same as lobster. Claws cracked. Body cut 
 
 in four pieces; serve on lettuce leaf on 12V2" china 
 platter. Oyster fork. Finger bowl. Mayonnaise in 
 sauce boat. 
 
 Soft Shell Crabs, Pried: Two if large: Breaded, fried, serve on 12-inch silver platter, fresh 
 
 thiee if small ((10 cents) par.sley, % lemon. 
 
 Soft Shell Crabs, Broiled: Two if large: Serve on 12-inch siMer platter, fresh parsley, 14 lemon, 
 tlirec if sin;ill (60 cents) Maitre d'hotel butter on the crabs. 
 
 salads of Shellfish: 9 inch silver platter 5 07 meat 2 oz. celery in dice Mayonnai.se, decorated 
 full (50 cents) with hard boiled eggs, beets, etc. Serve on lettuce leaf. 
 
 Crab Salad: 9 inch silver platter full (50 Crab meat shredded. 
 
 cents) 
 
 Shrimp salad: inch silver platter full pj^Hmps, shelled. 
 
 ( :.0 cents) ' *_ 
 
 Lobster Salad: 9 inch silver platter full lobster meat scalloped. 
 
 I .lO cents) 
 
 On deep shell, unless ordered otherwise. Serve on 
 
 Oysters on half shell: Six oysters (30 cracked ice in oyster plate: large plate for underlining: 
 
 cents) 1^ lemon in centre. Crackers in individual envelope, 
 
 horse-radish in mustard pot, Tobasco sauce, all to- 
 gether on large linen doily on dessert plate. Oyster 
 fork. 
 
 Oyster Cocktail: Six oysters (35 cents) Same as on half shell; instead of lemon, punch glass 
 
 with cocktail sauce in centre. 
 
 Pried Oysters: Six oysters (40 cents) Breaded, fried, in friture finished in butter, serve on 
 
 toast on 9-inch silver platter, parsley. '4 lemon. 
 
 Pried Oysters with Bacon: Six oysters ^^^^^^ ,,^^^,^ 
 
 ( :Ji cents) 
 
 Oyster patties: Two (40 cents) Six oysters jjoached: creamed. Serve on 9-iiich silver 
 
 platter.
 
 THE PEACTICAL HOTEL STEWAED 
 
 233 
 
 OI!I>KI!S. SIN(;i.E I'OUTION AND I'HICE 
 
 PREPARATION AND .SERVICE 
 
 Oyster stew: Six oysters (35 cents) 
 
 Stewed lightly in half milk, hall' cream, salt and 
 cayenne pepper, butter. Serve immediately in soup 
 tureen, if carried, with deep plate; otherwise serve in 
 bowl on dessert plate. Oyster biscuits in individual 
 envelope on bread plate. Soup spoon. 
 
 Clams on half shell: Six clams (30 ce nts) Serve same as oysters on half shell 
 SUET: 
 
 Roast Beef au jus: 12 ozs. (50 cents) 
 
 One large slice if size of rib will permit, otherwise two 
 slices, six ounces each. Natural gravv. Serve on 12- 
 inch silver platter. Worcestershire '"'Al" sauce and 
 niurtard. 
 
 Roast Beef with Browned Potatoes: 12 Two medium potatoes, browned. Serve on ends of 
 Hzs. ( 60 cents) planer w ith meat. 
 
 Filet of Beef: 9 ozs. (65 cents) 
 
 Roasted. Filet larded. Three slices 3 oz. each. Serve 
 on 12-inch silver platter. 
 
 Pilet of Beef with Mushrooms: 9 ozs. (S5 Filet roast, three slices masked with Madeira sauce and 
 cent.s) sliced mushrooms. 
 
 Ox Tong-ue with Spinach: 6 ozs. (50 cents) Boiled and peeled. Three slices on a bed of spinach 
 
 Serve on 10-inch silver platter, gravy or derni-glace! 
 Mustard and vinegar to be served. 
 
 Corned Beef with Cahbag'e: 12 ozs. (50 
 cents) 
 
 Boiled with cabbage: beef sliced. Serve on bed of cab- 
 bage with bouillon, 10-inch silver platter. Always 
 serve mustard and vinegar. 
 
 Beef a la mode: 12 ozs. (50 cents) 
 
 Rump, larded thickly, braised, with small glazed onions 
 and carrots, gravy. Two slices on 10-incIi silver plat- 
 ter. 
 
 Braised Beef, German style, with Potato 
 Dumpling': 12 ozs. (50 cents) 
 
 Rump, larded thickly, marinade (pickled) of vegetables, 
 vinegar and spices. Braise; use marinade to finish 
 sauce. 
 
 POTATO DUMPI.IXG:— Potatoes mashed dry, thicken 
 with flour and eggs, season, nutmeg, bread croutons, 
 balls cooked in water: brown butter with breadcrumbs 
 over ball. One dumpling size of small egg. Serve on 
 12-inch silver platter. 
 
 Rib Bnds of Beef: 12 ozs. (50 cents) 
 
 Three pieces. 4 oz. each, saute and braised with various 
 vegetables. Browned potato. Serve on 10-inch silver 
 platter. 
 
 Rib Ends of Beef, Creole: 12 ozs. (50 
 cent.-;) 
 
 Saute and braised with Creole garniture (Spanish 
 sauce). 
 
 Hamburg-er steak: Two steaks, 6 ozs. each 
 
 ( ,'>0 cents ) 
 
 Plain. Beef chopped fine, seasoned, rolled into cakes, 
 saute rare. Serve on 10-inch silver platter. 
 
 Hamburger Steak with Mushrooms: Two 
 
 steaks. <i ozs. each (70 cents) 
 
 Masked with Madeira sauce and sliced mushrooms. 
 
 Boiled New England dinner: 12 ozs. meat 
 (50 cents) 
 
 Corned beef, cabbage, salt pork, carrots, turnips, onions, 
 beets boiled together. Slice beef and pork and place 
 it on bed of the vegetables. Arrange nicely on 12- 
 inch silver platter. 
 
 Beef stew: 12 ozs. meat (50 cents) 
 
 Beef in large dice, vegetables, nicely shaped, potatoes, 
 large round sliape, boiled, with duinpling if specified, 
 .^erve in medium silver baker on 9-inch silver platter. 
 
 Hung-arian Goulash: 12 ozs. meat (50 
 cents) 
 
 Beef cut in large dice, saute, roux, biaised brown, pap- 
 rika, strain, flnisli beef in sauce. .<eive in medium 
 silver baker on 9-inch silver platter. 
 
 Boiled Short Ribs of Beef: 14 ozs. incl. 
 l)ones (50 cents) 
 
 Pieces about S oz. boiled, serve with vegetables and 
 bouillon on lO-ir.ch silver platter. Cream sauce with 
 iifated horseradish on the side in sauce boat. 
 
 Minced Beef, Creole: 12 ozs. (50 cents) 
 
 Roast or boiled beef, minced, large pieces, braised in 
 brown gra\\' in Creole garniture (Spanish sauce). 
 Ser\e in medium silver baker masked with sauce, 9- 
 inch sil\-er platter for underlining. 
 
 Carbonnade of Beef with Vegetables: One 
 
 steak, 12 ozs. (50 cents) 
 
 Rump, cut in steaks, saute, braised in brown gravy in 
 pan with cabbage, onions, vegetables. .Serve masked 
 with vecrelablps on 12-inch silver platter (gravy fin- 
 ished \\ilh beer or red wine). 
 
 Roast Beef Hash: 14 ozs. (50 cents) 
 
 Roast beef cut in dice (not ground), potatoes, onions, 
 well seasoned, thickened with browti broth. Serve 
 moist or browned, as specified. Chopped green pep- 
 pers or poached egg on top as specified. Omelet shape 
 for dry hash: serve on 10-inch silver platter.
 
 234 THE PRACTICAL HOTEL STEWARD 
 
 OKIiKKs. Sl.\(;i.K rolt'l'ION ANI> TUICK I'KRrARATION AND SKRVICE 
 
 Cornecl Beef Hash with Poached Eggs: 14 
 
 uz <. I "lit cents) 
 
 Same as Roast Beef Hasli. with poached egg on top. 
 
 I.AMB AND MUTTON: 
 
 Spring- Iiamb, Boast: 8 ozs: (March-June, 
 
 Assorted cuts on 10-inch silver platter masked with 
 fra\y. Mint sauce separate in sauce boat. V'resh 
 
 ,5 cents; after July 1st, 55 cents) n:int sauce must he served when in season. 
 
 Boast Iiamb: S ozs. (50 cents) Same as Spring l^amb. 
 
 _ , ^ ,, ,. ., , , /r.^ Plain. Meat cut in dice, vegetables and potatoes, nicelv 
 
 Lamb stew: Meduun silver baker (50 ^^^^^^^^-i j.^..^.^ ,„ n^fdium silver baker on rt-inch silver 
 
 platter. 
 
 ■ents ) 
 
 Irish stew: Medium sil\er balder (50 
 cents) 
 
 Same as Lamb stew, only potatoes and onions. 
 
 Iiamb saute: ^Medium silver baker (50 Saute, brown, mux. vegetables. Ser\e same as lanili 
 cents) stew, 
 
 Navarin of iamb: ^ledium silver baker Same as Saute, will, brown and white turnips, nicely 
 
 (")() cents) 
 
 shaoed 
 
 Haricot of Iiamb: :\redium silver baker 
 ("lO cents) 
 
 Lamb saute, with white beans. 
 
 Meat in dice, blanched, white sauce from broth, thicken 
 Curry of lamb or Mutton: Medium silver ^,.i^,^ ^^j.^^. j-^^j^,, j,^ ^^^^^ j^j^g served separately in 
 
 baker (50 cents) small silver baker. 
 
 Minced Iiamb, Creole: S ozs. (50 cents) Roast lamb, minced, braised in brown gravy with Creole 
 
 garniture (Spanish sauce), masked with garniture. 
 Ser\e in medium silver baker on !)-inch silver platter. 
 
 Boast Mutton: S ozs. (50 cents) Same as roast lamb but no mint sauce. Currant jelly 
 
 in sauce boat. 
 
 Boiled Mutton: S ozs. (50 cents) Leg of mutton, caper sauce made with broth. Three 
 
 slices meat on 10-inch platter; little broth. Caper sauce 
 separate in boat. 
 
 Muttoi* Pie: Individual (50 cents) :\rutton and kidney saute, vegetables, brown gravy, in 
 
 large earthen dish, cover with paste, bake. Ser\e in 
 dish on 9-inch silver platter. 
 
 Iiamb Hash: 10 ozs. (50 cents) Roast or boiled lamb cut in dice (not ground in ma- 
 
 chine), potatoes in dice, thicken with brown broth, 
 season well, moist or browned as specified, in omelet 
 shape, on 10-inch silver platter. 
 With chopped green peppers or one poached e^S on 
 top. as specified. 
 
 rricassee of Lamb: ^tedium silver baker ^reat in lar.ge dice, blanched; veloute sauce made from 
 
 full ir.o cents) broth, green peas sprinkled over. Chopped parsley. 
 
 Pried Breast of Lamb with String- Beans: Breast of lamb, boned, cut in large dice, blanched, 
 10 nzs. nil at (.".0 cents) dipped in balttr, fried, serve on 10-inch silver platter, 
 
 .garnish with string bean saute. 
 
 Boast Shoulder of Lamb with Wax Beans : Shoulder boned, stuffed with force-meat and dressed, 
 10 ozs. meat (50 cents) roast, braised, brov.-n gravy, sliced. Serve on 10-inch 
 
 silver platter garnished with wax beans buttered. 
 
 Braised Shoulder of Lamb with Veg-eta- Shoulder dressed, roast and braised, sliced, brown 
 bles: 10 ozs. (."o cents) gravy. Serve on 10-inch silver platter, garnished with 
 
 vegetables. 
 
 Back of Lamb with String- Beans: S ozs. Two ribs as cut from rack, on 9-inch silver platter, 
 (fiO cents) brown gravy. Braised or roast, as specified. 
 
 Lamb Pie: Indiv idual (50 cents) Same as Mutton Pie. 
 
 POBK: _^ 
 
 Boast Pork: 10 ozs. (50 cents) Rack and loin roast an<l braised, two ribs as cut from 
 
 rack, luown .grav\-. on 1 0-inch silver platter. Hot 
 apple sauce in sauce boat. Also Robert sauce, if speci- 
 
 fied. _____^ 
 
 , ,„ ,_ , „ Plain or breaded, saute or broiled as ordered (not 
 
 Pork Chops: As ordered (2—45 cents; 3— ^,^^3^,^^, jj, jj^g latter case), serve on 10-inch silver plat- 
 fio cents) ^^^ frills on bones, garnished with parsley. 
 
 Plain saute, dcmi-glace sauce with chopped pickles and 
 Pork Chops with sauce piquante: As or- ^^^ herbs vinegar, stronglv seasoned, garnished with 
 
 deied (L-— .-,0 cents ; :;— 05 cents) parsley, sauce in sauce boat. 
 
 Pork Chops with Bobert sauce: As or- Same as above, demi-glace, with Prench mustard, thick- 
 dered (2 — 5o cents; .3 — 65 cents) ened, and chopped onions.
 
 THE PRACTICAL HOTEL STEWARD 
 
 >35 
 
 (ii;i>i:ks. sin(;i.k poktion and I'UICE 
 
 PUEI'AUATION AND SEUVICE 
 
 Boiled Ham with Spinach: S ozs. (50 
 
 cents) 
 
 Ham well soakocl and boiled, two or three slices on a bed 
 of spinacli. plain. Serve on 10-inch silver platter, 
 little demi-slac" around. Ser\e with vinegar and 
 mustard. 
 
 Braised Ham: 8 ozs. (50 cents) 
 
 Ham well soaked, braised; glazed with sugar, sliced. 
 Serve on 10-incli silver platter, on bed of spinach, if 
 specified, masked with Madeira sauce. Xo parsle.v. 
 
 Soast Fresh Ham: 10 ozs. (50 cents) 
 
 Ham roast and braised, well done. Three slices on 10- 
 inch silver platter, brown gravy, piece of brown skin. 
 Hot apple sauce in sauce boat. 
 
 Minced Ham: lu ozs. (50 cents) 
 
 Boiled ham, minced fine, thickened with brown gravy. 
 Serve on 10-incli silver platter, omelet shape, poached 
 egg in centr-e, if specified. 
 
 Sausag-es: Si.K (40 cents) 
 
 Plain grilled or saute, as specified. Serve on 9-inch sil- 
 ver platter. 
 
 Sausag'es with Pried Apples: 4 small or 3 
 large sausages, 1 apple (50 cents) 
 
 Serve on 9-inch silver platter with two rings of fried 
 apples about 3 inches in diameter. 
 
 Sausag'es with Mashed Potatoes: 4 small 
 or 3 large sausages (5(1 cents) 
 
 Bake sausages and serve on bed of mashed potatoes, on 
 10-inch silver platter with demi-glace surrounded. 
 
 FOUI.TBY AND GAME: 
 
 General rule for jioultry: — All poultry must be drawn 
 as soon as received from store rooms, singed: heads, 
 necks and feet cut off, dressed with needle and string 
 and arranged in refrigerator, ready for use. 
 
 Carving set to be served with all poultry. Tags, if any, 
 to be removed. 
 
 Boast Chicken: Half or whole, as ordered. 
 ( li — 80 cents: 1 — $1.50) 
 
 Large broilers only. Xo dressing unless specified. 
 Bro\\'n gravy. Ser\e on 12-inch silver platter. Serve 
 cut in half or whole, as ordered. Gravy and bread 
 sauce separate in sauce boat. Xo parsley. 
 
 Pried Chicken: Half or whole, as ordered. 
 ( 1 SO cents: 1 — $1.5(i) 
 
 Milk-fed broilers, legs separated from wings, breaded, 
 fried in deeji fat, passed in Initter. Serve on crouton 
 on 12-inch silver platter. 
 
 Pried Chicken, Maryland: Half or whole, 
 
 as ordered. ( 'i; — $1.00) 
 
 Serve on 12-inch silver platter, with cream satice on 
 platter, two corn fritters, rasher of bacon, and two 
 croquettes of potatoes. 
 
 Boast Turkey: 8 ozs. (60 cents) 
 
 4 oz. white, 4 oz. dark meat: one spoonful of dressing. 
 Gravy. Serve on 12-inch silver platter, cranberry 
 sauce in sauce boat. Place dark meat on dressing, 
 .•sliced white meat on top. 
 
 Boast Duck, domestic: s; ozs. (60 cents) Same as Turkey. Hot apple sauce instead of cranberry. 
 
 Boast Duckling-, domestic: Half or whole, 
 as ordered: (1/2 — 65 cents: 1 — $1.15) 
 
 Xo stufling, unless specified. Serve on 12-inch silver 
 platter, gravy. Serve half or wliole. as ordered. Hot 
 apple sauce in sauce boat. Xo parsley. 
 
 Boast Goose: 8 ozs. (60 cents) 
 
 4 oz. breast, 4 oz. leg. on dressing on 12-inch sil\er 
 platter, gravy. Hot apple .sauce in sauce boat, or 
 gooseliorr>- sauce ■\\lu'n in season. 
 
 Chicken fricassee: Half broiler (S5 cents) 
 
 Disjoint limbs, cutting wing and carcass in two. Stewed 
 broth used for \':>Iou!e sauce: ser\e in meilium baker 
 on 9-inch sil\er plattei-. 
 
 Minced Chicken: 8 ozs. (GO cents) 
 
 Various styles. In cream: boiled, minced, in cream 
 sauce. .Season \\ell. scrxc on a ])iece of toast in 
 medium Iiaker. 
 
 Minced Chicken with Poached Eg-g^: S ozs. 
 
 r-liicken, 1 egg (7(i cents) 
 
 Same as above, witli i)oached egj: 
 
 Chicken saute: Half or whole, as ordered. 
 ( 1. — s;0 cents; 1 — $1.50) 
 
 Chicken Hash: s ozs. meat (60 cents) 
 
 Chicken cut raw, pieces saute in butter, finished in 
 gra\y. Various styles and garnitures, as sptcifled. 
 Serve in meditmi silver baker. 
 
 Cooked chicken or fowl, mushi-oonis, in fine dice, thick- 
 ened with cream oi- xcloute sauce. Serve in medium 
 silver baker. 
 
 Chicken Hash with Poached Egg- or Green 
 Peppers: s nzs. nuat (To cents) 
 
 Chicken croquettes: Tliiee (50 cents) 
 
 With chopped gieen p( pi)ers or poaclied egg on lop, 
 as specified. Sei'xe on piece of loast in medium silxer 
 baker. 
 
 Same as llasli. JJeduced, thickened, with yolk of egg, 
 rolled cro(|uette shape 2 V2 inches long, 1 V2 inche.s 
 tiiick, breaded, fried. Seive on 10-inch silvei- ]ilatter. 
 Do not fry in advance.
 
 236 
 
 THE PRACTICAL HOTEL STEWARD 
 
 OUItKKS. SIXCI.K roKTlON AM) I'lUCE 
 
 PKKI'AKATIOX AND SERVICE 
 
 Chicken cutlets: Tliree (50 cents') 
 
 In cutlet shape. 
 
 Chicken cutlets with Peas: Three (60 
 cents) 
 
 ^^ ith green peas on same platter. 
 
 Chicken Kromeskies: Three (.^o cents) 
 
 Same as Croquettes 
 crisp. 
 
 X() crumljs: liip in lialler; tr\' 
 
 Chicken patties: Two (.50 cents) 
 
 Salpicon of chicken similar to chicken hash in heated 
 viatty slu'lls. S( i\e on !i-incli silxei iilatter garnished 
 with paisley. Xo sauce. 
 
 Chicken Pie: Indix idual : 4 ozs. chicken 
 (.50 cents) 
 
 Prepare as Fricassee in large earthen disli with thin 
 veloute sauce, salt pork and mushrooms, sliced, a few 
 Parisian potatoes, small onion.s, covered with paste, 
 baked. Serve in dish on 9-inch silver plalter. 
 
 Chicken with Rice: Half or whole, as or- 
 dered (»/„ — 85 cents: 1 — $1.60) 
 
 Chicken boiled as for Fricassee, not taken apart, ve'oute 
 sauce, rice finished with broth, sliced mushrooms. 
 Serve on 12-inch silver platter on bed of rice, masked 
 with veloute sauce. 
 
 Curry of Chicken: Same as Fricassee 
 
 ( i: S.5 cents; 1 — $l.G(i) 
 
 Like Fricassee, veloute thickened with curry, serve in 
 medium silver baker, liice served separately in small 
 silver baker. 
 
 Roast Wild Duck: Half or whole, as or- 
 dered (V2 — 60 cents; 1 — $1.10) 
 
 IMallard size. Do not cut off feet. Dress with head 
 between the shoulders and roast rare unless otherwise 
 ordered. Waiters must notify chef when customer is 
 ready to have the duck. 
 
 Serve on thick crouton, whole or half as ordered, on 10- 
 inch silver platter; natural juice prepared, seasoiied. 
 strained and served separately. Currant .ielly in sauce 
 boat. Garni.sh with parsley. 
 
 Salmi of Wild Duck: Medivim baker (50 
 cents) 
 
 Roast wild duck minced and braised in demi-glace and 
 essence gained from carcass, seasoned, finished with 
 red wine, olives turned, garnished with small croutons; 
 cut in triangles. 
 
 Minced Turkey: S ozs. meat (50 cents) 
 
 Same as Chicken. 
 
 Minced Turkey with Poached Egg's: 8 ozs. 
 meat (60 cents) 
 
 Same as Chicken, with poached eg 
 
 Turkey Croquettes and Cutlets: Three (60 
 cents) 
 
 Same as Chicken Croquettes. Serve with peas saute on 
 platter, if specified. Cream or tomato sauce on plat- 
 ter, if specified. 
 
 Roast Haunch of 'Venison: 8 ozs. (60 
 
 cents) 
 Saddle of 'Venison: s ozs, (60 cents) 
 
 Venison larded, leave in marinade as long as possible, 
 roast in marinade, rare, unless otherw'ise specified. 
 Sauce finished with red wine and essence gained from 
 the bones, trimmings and juice of marinade. Thicken 
 with cream soured with lemon juice. Serve sauce in 
 boat. .Slice meat on 12-inch silver platter. Currant 
 jelly separate. Garnished with sliced lemon. 
 
 'Venison Saute, Chasseur: ^ledium silver 
 baker (GO cents) 
 
 Meat cut in large dice, saute and stew in sauce finished 
 as for Venison (no cream), garnish with glazed onions, 
 salt pork and sliced mushrooms. 
 
 GRIIiI>X:D DISHES: 
 
 -All articles prepared on the broiler are to he served with 
 -Maitre d'Hottl butter, except in such cases where its 
 use is obviously wrong, as crisp bacon, for instance. 
 The IMaitre d'liotel butter is especially useful in the 
 case of meats, poultry and fish in order to preserve 
 the juiciness of the article and to add to its flavor. 
 Tn ihe case of beef and game a few drops of liquid 
 meat glaze will also add to the attractiveness of the 
 article 
 
 Maitre d'Hotel Butter: — 1 lb. fresh butter, pepper, red 
 pepper, salt, juice of two lemons, plenty of chopped 
 liar-5le>-; mix well, roll into stick of diameter of about 
 half a dollar. Keep the sticks on ice all the time, and 
 they will keep indefinitely, slice off pieces of ahniit 
 lialf an inch thickness. 
 
 Sirloin steak: 
 
 t rininit' 
 
 1 111. -1 nz., including bone, 
 I ( SO cents) 
 
 (.About 1 "1 inches thick), garnish with maitre <riioiil 
 liutter, water cress or parsley. Ser\e on irjij-inch 
 cliina idatter; car\ers. 
 
 Tenderloin steak: 
 cents) 
 
 lb. ti-immcil (85 (Cut about ^V2 inches thick), same as Sirloin. Ser\e 
 l.'ii'^-inch china platter, (^arvei-^ 
 
 Club Sirloin (for two) : 2Vi> lbs., trimmed, (Cut about 2'^ inche; thick.) Serve on l.-)Vi-inch china 
 iiio'iiilin'j bone ($1.25) platter, garnish same as sirloin; carvers.
 
 THE PRACTICAL HOTEL STEWARD 
 
 237 
 
 OIUJEnS, SINGLE rOKTION AND PRICE 
 
 rUErAIiATION AND SERVICE 
 
 Small steak, with Onions: 12 ozs. (50 
 
 cents) 
 
 Cut from rump, about 1 inch thick, grilled or saule, 
 with onions, masked saute brown. Serve on 10-inch 
 silver platter. 
 
 rUet Mig-non: 6 ozs. (70 cents) 
 
 Cut from tenderloin, about 1 inch thick. Serve always 
 on croutons. Garnish as u.sual. Serve on 9-inch silver 
 platter. 
 
 Small Tenderloin steak with Mushrooms: 
 9 ozs. (85 cents) 
 
 Steak saute or grilled, on round piece of crouton, 
 masked with Madeira sauce and sliced mushrooms. 
 Serve on 10-inch silver platter. 
 
 Spring- Iiamb Chops: Two or three, as 
 ordered (2 — 60 cents; 3 — 75 cents) 
 
 Serve on triangles of crouton, frills on bones. Serve 2 
 chops on 9-inch: ?, chops on 10-inch silver platter. 
 Garnish \A'ith parsley or cress. 
 
 Iiamb Chops: Two or three, as ordered 
 (2 — 45 cents; 3 — 65 cents) 
 
 Serve same as Spring Lamb Chops. 
 
 Eng-lish Mutton Chop: One chop, 16 ozs. 
 including kidney (50 cents) 
 
 Cut from loin 2 inches thick, including bone, un- 
 trimmed, rolled up with a kidney in centre, keep to- 
 .gether by means of a skewer. Garnish as usual. 
 Serve on i 0-inch silver platter; no Saratoga chips un- 
 less specified. 
 
 French Mutton Chops: Two or three, as 
 ordered (2 — 45 cents; 3 — 60 cents) 
 
 Same as Lamb Chops. 
 
 Ijamb steak: One piece, 12 ozs. (50 cents) 
 
 Cut from leg, including bone, about 1 inch thick, 
 on 10-inch silver platter. Garnish as usual. 
 
 Serve 
 
 Iiamb Cutlets: Two pieces, 6 ozs. (60 
 cents) 
 
 Slice from leg, about % inch thick. Serve on 9-inch 
 silver platter, garnish as usual. String beans, saute, 
 if specified, on same platter. 
 
 Pork Chops: Two or three, as ordered 
 (2 — 45 cents; 3 — 60 cents) 
 
 Grilled or saute, as ordered. Serve 2 cho])s on 10-inch; 
 o chops on 12-inch sil\-er platter. Frills on bones; 
 garnish as usual. 
 
 Pork Tenderloin: Two slices (60 cents) 
 
 One tenderloin split in two, trimmed. Serve on 10-inch 
 silver platter. 
 
 Ham: 8 ozs. (4 cents) 
 
 Two horseshoe cuts, 4 oz. each, broiled or fried, as or- 
 dered. Xo maitre d'hotel butter. Ser\ e on 10-inch 
 silver platter. Parsley. 
 
 Bacon: S ozs. (40 cents) 
 
 Six slices bacon broiled or fried, as ordei'ed. Xo maitre 
 d'hotel butter. Ser\e on <lr>-, hot 10-incli silver plat- 
 ter. Parsley. 
 
 Rasher Bacon: 3 ozs. (20 cents) 
 
 Two slices, broiled or fried, 
 other dish. 
 
 Only served with some 
 
 Broiled Chicken: Half or whole, as or- 
 dered (1/2 — 80 cents; 1 — $1.50) 
 
 Half broiled chicken, raw milk-fed broiler cut in two. 
 leg stuck in lower part of carcass to prevent stretch- 
 ing. Serve on 12-inch silver platter. 
 
 Whole broiled chicken; — Split open in back, flatten with 
 meat cleaver, fasten legs and broil whole. Serve on 
 13 1/4 -inch china platter. 
 
 Serve broiled chicken on large square crouton. IMaitre 
 d'hotel butter, garnished with cress or parsley. Carv- 
 ers. 
 
 Other fowl, domestic or wild, treated in similar way. 
 
 Venison steak: 12 ozs. (60 cents) 
 
 Cut from leg, same as I.,pmb Steak. 
 
 Mixed Grill: (65 cents) 
 
 One lamb chop, one lamb kidney, rasher of bacon, two 
 sausages, one tomato split and all broiled together. 
 Serve on 12-inch silver iilattei-, .garnish as usual. 
 
 Calf's liiver and Bacon: Three slices liver. 
 l''our half slices bacon (50 cents) 
 
 Liver sliced thin, seasoned, passed in floiir, both saute, 
 grilled only if so ordered. Serve on 10-inch silver 
 platter with original butter; garnish with parsley. 
 
 Broiled (Veal) Kidney with Bacon: Kid- 
 ney two slices, :; oz. eacli. I'oiir half 
 slices bacon (50 cents) 
 
 Kidney sliced, seasoned, buttered, broiled; serve on 
 crouton with bacon o\er it on 10-inch silver platter. 
 Maitre d'hotel butter. 
 
 Veal Kidneys saute: :\Iedium silver baker 
 
 (."n cents) 
 
 Kidneys sliced vcy thin, saute ciuickly with chopped 
 onions and sliced mushrooms, finished witii reduced 
 Madeira sauce, chopped parsley on top. 
 
 Veal Kidney, saute, Creole, Etc.: Same as 
 saute (50 cents) 
 
 Same as saute, widi garni' uie Creole (Spanish sauce).
 
 238 Till-: I'KACTK AL HOTEL STEWARD 
 
 OKDIMtS. SINCI.l-: I' OUTIOX AND I'UICE I'ltEl'AKATlUX AND ^EKVIC'E 
 
 Calf s Head, vinaigrette: S ozs. (50 cents) Calf's head soaked, blanched, boiled, served lukewarm 
 
 in pieces on 10-inch silver platter. 
 SAUCE VINAIGRETTE separate in sauce boat. Sauce 
 made of vinegar, oil, chopped onions, pickles, fines 
 litrbes, strongly seasoned. 
 
 Calf's Head, poulette: Medium silver Blanched and braised, Avhite poulette sauce with sliced 
 baker (5(i cents) mushrooms, chopped parsley. 
 
 Calf's Head, tortue: jNledium silver baker Blanched, braised, IMadeira sauce, with garniture of 
 (;")() tents) olives, quenelles of forcemeat, mushrooms. 
 
 Calf's Brains, saute: 6 ozs. (50 cents) Brains boiled in well garnished water, cool off in water, 
 
 sliced, seasoned, passed in tlour, saute in butter. Serve 
 on 9-inch sil\er platter masked with black l>utter and 
 vinegar. 
 
 Calf's Brain, Fried with Green Peas: 6 
 
 <50 cenls) ^jjj^p platter 
 
 Same as saute, except slices breaded and fried quickly. 
 Ser\e on croutons on 9-inch silver platter; peas on 
 
 Beef and Kidney Pie: Individual (50 Beef cut in dice, kidneys sliced and prepared as for 
 cents) Kidne\' saute, in large eailhen dish, covered with 
 
 !>astp, liake. Serve in disli on 9-inch siUer platter. 
 
 COIiI> DISHES: Alwa\-s serve cold meats on cold 10-inch silver platter, 
 
 garnished with cress or parsley and chopped meat 
 jelly. A large cold plate for service always. SerA e 
 various sauces and mustard. 
 
 Soups, cold: ( Price same as for hot soups) 
 
 Double Consomme in Jelly: Per cup 
 
 (Price same as for hot soups) Ser\e in cup on medium size plate: dessert spoon. 
 
 Cold Tomato Broth: Per cup (Price same 
 
 as for hot i^nui>s) Serve in cup on medium size plate; dessert spoon. 
 
 Cold Strained Chicken Gumljo: Per cup 
 
 (Price same as for liot soups) Serve in cup on medivim size plate; dessert spoon. 
 
 Cold Effffs in Jelly, Chartres: Two eggs Poached, on toast, jellied with taragon. Serve on 9- 
 110 cents) inch silver platter. 
 
 Stuffed Eg-g-s: Two eggs (40 cents) Hard boiled, yolk taken out, prepared, seasoned, filled 
 
 and jellied, with tartar sauce. Serve on 9-iiich silver- 
 platter. 
 
 Cold Eggs, ravigote: Two eggs (40 cents) Stuffed, jellied, with cold Ravigote sauce. Serve on 9- 
 
 inch silver platter. 
 
 Cold Lake Trout: 1 lb. trimmed (50 cents) Boiled. Serve on 10-inch silver platter; sliced cucum- 
 bers and tomatoes on same platter. Vinaigrette sauce 
 separate in boat. 
 
 Cold Salmon steak: 1 lb. trimmed (50 Serve on lO-inch silver platter on bed of lettuce, with 
 cents) sliced cucumbers, garnished with parsley and quarter 
 
 lemon, mayonnaise in sauce boat. 
 
 Salmon in Jelly: 1 lb. (50 cents) Steak cold, jellied, tartar sauce separate; served same 
 
 as Cold Salmon. 
 
 Mayonnaise of Fish: 1 lb. (50 cents) Boiled cold fish, prepared same as Lobster or Crab 
 
 Salad, capers sprinkled over it; serve on lettuce leaf 
 on 10-inch silver platter, garnished with filets of an- 
 clio\ies. 
 
 Assorted Cold Meat: (50 cents) TTam and roast beef one slice each, ox tongue two slices 
 
 (if small), little chicken; serve on 10-inch silver plat- 
 ter, garnished with water cress or frash ])arsley and 
 chopped meat j elly. Large cold plate. 
 
 Cold Beef: U' ozs. meat (50 cents) One or two slices. Garnished as usual. Serve on li'- 
 
 inch silver platter. 
 
 Cold Beef with Potato salad: 12 ozs. meat Potato salad on lettuce leaf, must be served on the same 
 ( i;o ctnts) platter. ^ 
 
 Cold Iiamb: S ozs. (From July 1st, 50 
 
 cents; from :\Iarch to July, 65 With meat jelly or with mint jelly if specified. Serve 
 conts) on 10-inch silver platter. 
 
 Cold Iiamb with String Beans salad: 
 
 String beans seasoned with French dressing on lettuce 
 
 ozs. (Fnmi .lulv 1st, 60 cents; from "^ ' "'^ ""^'^"^ , fV W.; o^^h 
 March to July. 75 cents) ^^af on same platter with lamb. 
 
 Cold Ham: 10 ozs. (40 cents) Same as Beef. 
 
 Cold Pork: 10 oz.s. (50 cents) Same as Beef.
 
 THE PRACTICAL HOTEL STEWARD 239 
 
 OKDEKS. SINGLE POUTION AND I'KICE rUErAKATION AND SERVICE 
 
 Cold Beef Tong-ue: m ozs. (40 cents) Same as Beef. 
 
 Cold Chicken and Ham: 6 ozs. ham, 4 ozs. 
 
 chicken (60 cents) Chicken and liam sliced, garnished as usual. 
 
 Jellied Cbicken: Individual (60 cents) Chicken and forcemeat, jellied, decorated, unmoulded 
 
 on 9-inch silver platter, garnished with chopped jelly 
 and parsley. Carvers. 
 
 Jellied Turkey: Individual (60 cents) Same as Jellied Chicken. 
 
 Cold Turkey: S ozs. (60 cents) Sliced. Serve on 10-inch silver platter, garnished as 
 
 usual. 
 
 Cold Turkey and Ham: 6 ozs. ham, 4 ozs. Same as Cold Chicken and Ham. 
 
 turkey (60 cents) 
 
 Cold Roast Chicken: Half or whole, as SJerved half or whole or sliced, as ordered, on li;-inch 
 ordered (li— so cents: 1— $1.50) silver platter. Garnish as usual. 
 
 Cold Ham and Beef Tong-ue: 6 ozs. ham, 
 4 ozs. tongue (40 cents) 
 
 Sliced. Serve on 10-inch silver platter, garnish as usual. 
 
 CrAMU, BTC, PIES: One slice as cut from pie, one-half inch thick, weight 
 
 about 10 oz. Serve on 12-lnch silver platter, garnished 
 Cold Chicken or Ham Pie (Galantine) : as usual. 
 
 One slice (50 cents) GALAXTIXE OF CHICKEX: — Chicken boned, stuffed 
 
 with forcemeat, seasoned and garnished with ham, 
 tongue, truffles, etc., larded, poached, pressed. 
 HAil PH:: — Ham. Forcemeat baked in crust, in terrine. 
 Serve same as Galantine. 
 
 Meat salad: 10 ozs. (50 cents) Salpicon of meats and cold vegetables, with mayon- 
 
 naise, decorated on bed of lettuce. Serve on 10-inch 
 silver platter. 
 
 Asparag-us, Cold: 10 stalks or one can Fre.ch or canned on bed of lettuce. Serve on 10-inch 
 (Fresh, earlv season, 45 cents; silver platter. Vinaigrette sauce or French dressing 
 Later, or canned, 35 cents) '"^ sauce boat. 
 
 Veg'etable salad: 12 ozs. (30 cents) Vegetables of all kinds, cut in pearls or small dices, 
 
 cooked, seasoned with mayonnaise. Serve on lettuce 
 leaf on 10-inch silver platter. 
 
 Chicken salad: 10 inch platter full (50 C-ooked chicken cut in dice, celery cut in dice, mixed 
 Qg,-,tg) with well-seasoned mayonnaise, garnish with hard- 
 
 boiled eggs, beets, etc., etc. Serve on lettuce leaf on 
 10-inch silver platter. 
 
 General: — All fresh vegetables must be cooked to pre- 
 
 VEGBTABIiBS: Single orders in 51/^ inch serve natural color. The\' must be cooked in boilin.g 
 
 silver baker: double orders in 8% salt water and kept boiling until done, and if not used 
 
 inch silver baker (15 cents per or- immediately, cooled off in fresh water. 
 
 der, unless otherwise specified) Canned vegetables must be extracted from can, the 
 
 water discarded. Under no circumstances must they 
 he heated in the tin or cooked in the tin water, or 
 allowed to stand in the can. 
 ^ See special instructions re underlining bakers. 
 
 Asparag-us: Indi\idual tin or ten fresh ^ ,„.,., , x. ^ .- .^ ■■ 
 
 stalks. (Fresh, earlv season 45 Serv^e on 10-inch silver platter on toast, if specified. 
 cents: later fresh and canned 35 d'"a^^'ti butter always or hollandaise sauce, if specified, 
 cents) ' 'in sauce boat. 
 
 Artichokes (French): One (20 cents) Trimmed with scissors and tied together, boiled, served 
 
 hot on 9-inch silver platter with hollandaise sauce. 
 Cold with vinaigrette sauce. 
 
 Jerusalem Artichokes: P.nker full (20 .,_,,, ^ ,.,,.,,. . , , 
 
 p^j|.|jj^-. Peeled, turned nicely, boiled, in cream, serve in baker. 
 
 Beans (fresh): Baker full (15 cents) Various kinds of beans, boiled, sauto in butter, or cream 
 
 sauce, as specified. 
 
 Beans (dry): Baker full (15 cents) Dry beans must be well soaked liefore boiling; various 
 
 sauces and preparation, as specified. 
 
 Beets: Baker full (15 cents) Boiled, buttered, creamed, pickled, etc. 
 
 Brussells Sprouts: F?akei- full (15 cents) Boiled (not o-.ordone), saute, creamed, with chestnuts, 
 
 '■tc as specified. 
 
 r«o„ij«i«„, c--. ' . ^ ,1 vc 7 1 1 BOILKD: — Various styles, saute, creamed. 
 
 Cauliflower: Silver oaker full nrif baked pi,.MX:_\vith hollandai.se sauce. 
 
 .n small crockery baker (15 cents) poLOXAISE:-S<nute. with brown butter, breadcrumbs 
 
 and chopped hard egg over. 
 AV GRATTX: — Creamed with cheese, crumbs, butter, 
 small earthen dish, glazed.
 
 240 THE PRACTICAL HOTEL STEWARD 
 
 OKDEKS, SINGLE I'OKTIOX AND rUKK I'UEl'AItATlON AND SERVICK 
 
 Cabbagre, Kale, Etc.: Baker full (15 cents) r.^TT-KP. various styles as specified. 
 
 Savoy Cabbao-e: English Style: — Plain, buttered and seasoned. 
 
 ,„, .. _ , , ° rrencli Style: — Boiled, chopped fine, roux, gravv or 
 
 White Cabbage: cream as specified. 
 
 Red Cabbage: I'.aktr full ( 1 .'» cenls) Al\\a\-s prepared French st\ie. biaised -wllh sour apples 
 
 and red wine. 
 
 Carrots: Baker full (1.5 cents) Peeled, turned, boiled, saute, or creamed, little susar. 
 
 \'arious styles. Vichy: — .~51iced thin, white roux and 
 sravy, bulter, chopped parsley. 
 
 _ , _. . „ ,. , , ,, ^ Blanched and braised in cream or demi-glace, served 
 
 Celery Chicory, Endives (cooked): One ^^.„^,g ^^ g.^^^,^ ^^^.^^ platter, if specified. If cut in 
 
 .stalk do cents) pieces one inch Ions', serve in baker. 
 
 Knob Celery: Baker full (15 cenls) Boiled, braised or stewed, r.s specified. Cohl for salads. 
 
 Corn, on cob: One large ear, or two small - ,, ,^... ,., j<^ •, a-, 
 
 ones. (Earlv season, 20 cents; On cob, lar.ge cob cut ,n wo, boiled Served on 0-,nch 
 later In cents') silver pla,tter; cover with large doily, or napkin. 
 
 Corn, off cob: Baker full (15 cents) Scraped off (not cut off), creamed, l)utlered, au jiraiin,^ 
 
 as specified. 
 
 Succotash: Baker full (1." cents) Scraped corn, creamed, with lima beans. 
 
 Cucumbers (cooked): Baker full (15 Blanched, braised in demi-9;lace, or fried, breaded, or 
 
 MUS) 
 
 siuffed and braised, as specified. 
 
 Egg Plant (fried): Two or three small As cut off plant, breaded, fried in frilure; ser\e on 0- 
 sliees ( 1 .'> cents) inch silver platter. 
 
 Gumbo (Okra) : Baker full (15 cents) Cut in pieces about two inches lona:, boiled, braised. 
 
 creamed, as specified. 
 
 Iteeks: Valuable as incrredient for soups, etc. 
 
 Lentils: Baker full (15 cents) TV'ell soaked, boiled, stewed in gra\-\-, etc.; ax siile <lish 
 
 for same, etc., mashed, strained. 
 
 Mushrooms (fresh broiled): Eight large Buttered, broiled; serve on crouton with quarter lenon 
 or ten mi'dinm (."lO cents) and parsley, on 9-inch silver platter. 
 
 .„ , , , ^, ..^ , V ^ , Fresh mushrooms, turned, rubbed with lemon, placed 
 
 Fresh Mushrooms (other styles): Baker immediately in water with lemon; braised, saute or 
 full (.:jO cents) creamed, as specified. 
 
 Onions, boiled: Baker full (15 cents) Boiled, buttered, creamed, as specified; one large or two 
 
 meilium. 
 
 Onions, braised: One large or two medium Blanched, stuffed with forcemeat, brai<ed in den'.i-sl.iee; 
 I 1.'. cent.-;) serve on n-inch silver platter. 
 
 Oyster Plant, Parsnips: Baker full (15 Scraped, placed in water with lemon, blanched, stewed 
 cents) in cream: cut in pieces about three inches long. 
 
 Oyster Plant, fried: (15 cents) Treated and blanched as above, marinaded, dipped in 
 
 batter, fried in friti're. serve on !i-inch silver platter. 
 
 Peas, fresh or canned: Baker full (15 foiled, saute, buttered, little powdered sugar and salt, 
 j,^,.,^g) ^_^^ in cream, as specified. 
 
 Francaise: — Fresh, blanched, braised in gravy with 
 salt pork and lettuce in chiffonade, thickened with 
 
 IMeunieie Initter, 
 
 Peas, split and dry: Baker full (15 cents) Soaked, boiled, puree strained. 
 
 Blanched, cut in centre, stuffed with forcemeat, braised. 
 Peppers (Pimentos) green and red: Two i,rown gravy. Serve on 9-inch silver platter. Garnish 
 peppers (30 cents) \\itli parsley. 
 
 Peppers are used mostly chopped fine or en chiffonade, 
 with other garnitures. When for hash of all kinds 
 chopped green peppers are used raw, srninkled on 
 top of dish at moment of serving. 
 
 Rice: Baker full (15 cents) Soaked, boiled or braised, as specified. 
 
 Risotto: Baker full (15 cents) Raw rice, fried in bulter with chopped onions, gra\\: 
 
 •;leam in oven until done. "\'ariiius st>les. 
 
 Sorrel and Spinach: Baker full (15 cents) I'repared same as Cabha,ge in English and French 
 
 styles. 
 Squash: Baker full (15 cents) .Mashed, fried or baked. 
 
 Tomatoes^^ (cooked): Baker full (15 g^^^.^^^ ^^^,j^_ creamed au gratin. as specified. 
 
 Tomatoes (cooked): Two pieces, if large; Baked, broiled, braiserl or siuffed, as specified. Serve 
 three itieces, if small (25 cents) on 9-inch silver platter.
 
 THE PRACTICAL HOTEL STEWARD 
 
 OKDKUS. SiXCI.K roKTlo.X ANI» I'KU'E I'KIU'AKATION AM) SEKVICE 
 
 Truffles: U.sed only sliced or chopped fine as accessories to sauces, 
 
 etc., as specified. 
 
 Turnips: Baker full (15 cents) 
 
 Mashed, boiled, creamed, etc., as specified. When in 
 cream turn nicely in regular uniform pieces size of new 
 carrot. 
 
 Potatoes, boiled: Two larse potatoe.s (lii 
 cents) 
 
 Peeled. 
 
 Potatoes, mashed: Baker full (10 cents) 
 
 Peeled, boiled, mashed and strained. Sea-^on witli salt 
 only: butter, work well, diluting the potatoe.s with hot 
 milk. 
 
 Potatoes, baked: One potato (10 cents) Special large potato only. Baked in skin. Do not bake 
 
 too many at one time, but renew the supplies at in- 
 tervals during meals. Serve on 9-inch silver platter, 
 potatoes being cut open lengthwise and crosswise, piece 
 of butter drojiped in ojiening. Paprika if desired. 
 
 Hew Potatoes: Two or three, according Boiled with skin always. Remove skin, rissole, in 
 to size. Early season (20 cents) cream, browned, etc., as specified. 
 
 Sweet Potatoes, mashed, boiled, baked: 
 
 One or two, according to size (15 Mashed, serve in baker. Boiled and baked on 9-inch 
 
 cents) silver pla tter. 
 
 Grilled Sweet Potatoes: One or two, ac- Boiled, cut in s(iuare slices about % inch thick, but- 
 corrling to size (20 cents) tered, grilled . Serve on 9-inch silver platter. 
 
 Sweet Potatoes, saute: One or tv/o, ac- Sliced in round thick slices, saute in butter, served in 
 cording to size (20 cents) medium silver baker. 
 
 <!.^^^4- Tt^t-^*.^^^ T^„j«;»„». /-. i^ Same as saute, placed in pan, well buttered, plentv of 
 
 Sweet Potatoes, Iiouisiana: One or two, ,„„i„ i, », . , , . 
 
 ■iccordin" to size CO centsi molasses: butter on top, bake m oven. ^crve in 
 accor.iin^ to size (_() cents) medium silver baker, with the syrup reduced. 
 
 Sweet Potatoes, g-lazed or candied: One or Pi'epare as for grilled, place in buttered pan sprinkled 
 
 two, .•iccording to size (20 cents) hea\ily with powdered sugar and glaze in hot oven. 
 
 Trench Fried Potatoes: 9 inch silver Cut raw in uniformi sticks not thicker than V, inch in 
 platier full (15 cents) diameter. Blanched in friture and fried crisp; salt 
 
 and dry in towel: serve iinmediately on platter. Do 
 not fry in advance. 
 
 Potatoes, saute, (German fried): 9 inch 
 
 sil\-er platter full (15 cents) Boih^d in skin, peeled, sliced, saute in Initter. 
 
 Lyonnaise: 9 inch silver platter full (15 
 
 cents) .Same as .Same, with chojiped onions. 
 
 Stuffed Potatoes: One large potato (15 Large, baked, top cut off, inside taken out, maslied, 
 ggiPijjj) .'■easoned with paprika and ci'eam, butter, iioiato filled, 
 
 cheese and butter on lop: liake in o\en. Serve on 9- 
 Inch silver platter. 
 
 Potatoes in Cream: Medium balder full 
 
 ( 1 .'■) cents) lioiled cut in dice, sliced, reduced in cream. 
 
 Potatoes au grratin: Small earthen dish Same as creamed with grated cheese, in earthen <lisli, 
 full ( 2i» cents) grated chc-ese, crumbs, buttei on top, glazed. 
 
 Hashed brown: 9 inch sil\er platter full Boiled in skin, peeled, cut in small dice, saute in butter, 
 11." cents) rolled in omelet shape, browned. 
 
 Boast Potatoes: !\Iedium baker full, two Peel, blanche, butter, roast in oven. 
 nieilium ])otatoes (15 cents) 
 
 Pondante Potatoes: Medium baker full, Same as Ro.Hst Potatoes: li.i^htl.N- browneil in plenty of 
 two nii'dium iiotatoes (15 cents) butter. 
 
 Chateau Potatoes: Medium baker full, Raw potatoes turned in uniform, oblong shapes, saute 
 t\\<i medium potatoes (15 cents) in butter, finished brown in oven. 
 
 Parisienne: Medium baker full, two medi- Cut in medium round balls, browned or boiled. 
 
 tiiii ]iotatoes (15 cents) 
 
 Rissoles: Medium baker full, two mi'dium Potatoes of small size or cut in large dice, roast quickly 
 potatoes (15 cents) brown in butter. 
 
 Croquettes of Potatoes: Three (20 cents) "DITCIIESSK" :MASSR: — INIashed, thickened with yolk 
 
 of egg, i)utter, seasoned, rolled in croi|uette shape, 
 breaded, fried. Ser\e on 9-inch sil\er )ilatter. 
 
 Potato Dumpling': Two medium dump- Mashed, flour, eggs, season, bread croutons, poached, 
 lings (20 cents) browned, butter with breadcrumbs on top. Serve in 
 
 medium silver baker. 
 
 Julienne or String- Potatoes: Medium plat- Raw cut in julienne, fried crisp. Salt and dried in 
 ter full (20 cents) towel.
 
 THE PRACTICAL HOTEL STEWARD 
 
 (tltDKUS, SINCiLE roUTlON AND I'lilCK rKETAUATION AND SEKVICK 
 
 Saratogra Chip Potatoes: Medium platter 
 
 tiill I 1 '■ cents I Raw, sliced in round thin slices, fried crisp. 
 
 Maitte d'Hotel Potatoes: IMedium liaker Sliced raw, stewed in bouillon, butter, plenty cliopped 
 full (I'll ceius) parsle\-. 
 
 Boston Baked Beans: Inili\idual tin full Serve hot or cold, as ordered, in 7-incli silver baker; 
 I -T. rents) condiment as desired. 
 
 All salads to be served on 10-inch silver platter on bed 
 SAIaABS, General: 10 inch platter full; of lettuce, with cold dessert plate for service. Mayon- 
 (during summer, unless otherwise naise or French dressing as desired in sauce boat. 
 specified, 30 cents) FREXCH DRESSING: — % olive oil, 14 vinegar, Eng- 
 
 lish mustard paprika, white pepper, salt, lemon jui-^e. 
 
 Iiettuce salad: One head (30 cents) Quartered, if not otherwise ordered. 
 
 Iiettuce and Tomato salad: Half head let- Lettuce and tomatoes quartered, 
 tuce, one tomato. (Summer, 30 
 cents: winter, 40 cents) 
 
 Cucumber salad: 1.") slices cucumber, half ^ , ,. , .,, . , jj r , ^ .. , , .c , . 
 head lettuce. (Summer, 30 cents; ^"cuml'ers sliced thickness of back of steel kntfe: iet- 
 winter. 411 cents) tuce quartered. 
 
 Beet and Egg" salad: Half head lettuce, 
 
 one l)eet. one egg (30 cents) Iiettuce quartered, beet sliced, egg quartered. 
 
 Potato salad: 10 inch silver platter full Two large potatoes minced and dressed: no onions un- 
 (30 cents) less ordered; dress on two large lettuce leaves, chopped 
 
 parsley on top. 
 
 Celery and Apple salad: One apple, half --^PPle cut in dice, celery cut .iulienne. Mix and dress on 
 head celerv (30 cents) '■^^'o lettuce leaves. Mayonnaise separate in boat. 
 
 Tomato Surprise: One tomato (35 cents) Cut off top, emptied, filled with celery and apple cut in 
 
 dice and mixed with mayonnaise, cover with the top, 
 and serve on lettuce leaf. 
 
 Tomato salad: Two tomatoes. (Summer, 
 
 30 cents; winter, 40 cents) Quartered on bed of lettuce. Sliced only if desired 
 
 _ T.. i- , J ,^ . , ., , XX Bed of lettuce leaves on platter, five slices of cucumber, 
 
 combination salad: 10 inch silver platter ^j^^^g ^u^^^ tomato, quarter head celery cut in y, inch 
 
 tuii (40 cents) pieces, a few radishes, half beet sliced, few rings of 
 
 sliced onicn and green pepper on top (no eggs). A 
 little cress, romaine or chicory rnay be added if avail- 
 able. 
 
 nr.-,^^ T«^„i+ »oi!.j. ■n-i,^!^ ^^^^^ f^„^t Grape-fruit cut in way prescribed, pieces taken out and 
 
 urape Pruit salad: Whole grape fruit on ,, ii^jili t- J-i •_• .^ 
 
 *^ , , , ,, , ,„ .", ^ placed on bed of lettuce. French dressing in sauce 
 
 boat. 
 
 bed lettuce (40 cents) 
 
 Grape Fruit and Orang-e salad: Half 
 
 grape fruit and one orange (40 Same as Grape Fruit salad; orange cut in sections, 
 cents) 
 
 Pruit salad: (40 cents) Same as Grape Fruit and Orange; add little apple cut in 
 
 dice, and grapes, cut in half, grated walnuts sprinkled 
 over. 
 
 Celery and Potato salad: 10 inch silver One large potato, half or whole knob celery, according 
 jilatter full (30 cents) to size: minced, dressed, chopped onions and cliopped 
 
 parsle\-. 
 
 DESSERTS: 
 
 Pruit Compotes: Saucer full (20 cents) All compotes served ice cold, with cream in pitcher, 
 
 separate. 
 
 Banana Compote: Two or three, according Bananas sliced, and covered with boiling syrup, various 
 
 to size (20 cents) flavors, vanilla best suited for banana. Cool off gradu- 
 
 ally. 
 
 Pig- Compote: Saucer full (20 cents) Figs stewed in syrup, flavored with lemon. 
 
 Apple Compote: Saucer full (20 cents) Apples peeled, placed immediately in water with lemon, 
 
 cored and quartered, stewed in sugar water flavored 
 with lemon juice and peel, strained. 
 
 Macedoine of Pruit: Saucer full (20 
 cents) 
 
 Various fresh and canned fruits cut in dice, in syrup. 
 
 Apple Pie and other ordinary pies: Indi- Butter pie dish, line with thin layer of paste as fur- 
 vidual or quarter large size (15 nished by storerooms, sliced apples or other fruits 
 cents) placed inside, flavored, covered with paste and baked. 
 
 Serve on dessert plate, back of cut against the mono- 
 gram so that point is facing guest.
 
 THE PEACTICAL HOTEL -STEWAED 
 
 M3 
 
 OKDKKS. SIX(;LE rOKTlOX AND PRICE 
 
 TREI-ARATION AND SERVICE 
 
 Deep Dish Apple Fie and other deep 
 fruit pies: Individual, in small 
 earthern dish (20 cents) 
 
 Apples blanched and flavored; in small earthen dish, 
 covered with paste. Dessert plate, dessert spoon and 
 fork; cream. Serve in dish on 9-inch silver platter. 
 
 Apple Fritters: Tliree (20 cents) 
 
 Apples sliced thick, cored: marinade of sugar, ciiina- 
 mon, lemon juice and rum or brandy; dip in baiter, 
 fried in friture. Sprinkled with powdered susjar. 
 Various sauces in sauce boat. Serve on 9-inch silver 
 platter. 
 
 All other Fritters: Three (20 cents) 
 
 Treated same, or similar, to Apple Fritters. 
 Banana, pear, peaches, apricots, pineapple, etc.. etc 
 
 Whole apple peeled, cored, marinade as for Fritters; 
 clothe in thin layer of puff paste, bake slowly; serve 
 witli both hard sauce and whatever other sauce is 
 specified. Brandy sauce or fruit sauce preferred. 
 
 HARD SAUCE (fresh butter, washed in ice water, 
 whipped with fine powdered sugar, flavor with brandy 
 or rum) on top of dumpling. Serve on dessert plate. 
 
 Apple Dumpling's: One (20 cents) 
 
 All kinds of fruits, in bottom of paste, about 3 inches in 
 . diameter. Serve on 9-inch silver platter. 
 
 Fruit Tartlets Two (20 cents) 
 
 Feach Cobbler: Individual (20 cents) 
 
 Deep dish peach pie turned out. Made in metal dish, 
 to get bottom brown. Peach Syrup, flavored with 
 cinnamon. Serve hot on 9-inch silver platter. 
 
 Feaches, Fears, Apples, Apricots with 
 
 Bice: 9 inch silver platter full (20 
 cents) 
 
 Fruit stewed, flavored; rice boiled in milk, sugared and 
 flavored with vanilla and lemon peel. Mould rice in 
 a small earthen dish; unmould on platter; place fruit 
 on top, masked with the fruit syrup. Hot dessert 
 plate. 
 
 Fruit Short Cakes: One fifth cut (Price 
 varying according to season. Gen- 
 erallv 2.5 cents) 
 
 One-fifth cut of pie size, cake. Two layers cake with 
 fruit and whipped cream alternately. 
 
 Strawberry Short Cake: (In INIarch and 
 April, 30 cents; May and June, 25 
 cents) 
 
 One-fifth cut of pie size, cake. Two layers cake with 
 fruit and whipped cream alternately. 
 
 Assorted Cakes: Individual box (15 cents) 
 
 Remove from box and place on silver bread tray without 
 tissue wrapper being opened, this being left to the 
 passenger; cake to be placed on tray so that when 
 opened long wrapper will be lengthwise on tray. Des- 
 sert plate for service. Paper doily on bread tray. 
 
 Flum Fuddingr: Individual tin (25 cents) 
 
 With hard or brandy sauce. Serve in fruit saucer on 
 bread plate. Sauce In sauce boat. 
 
 Pudding's: (Individual, 15 cents; saucer, 
 10 cents) 
 
 All puddings served with either cream or sauce sepa- 
 rate. All puddings served in individual cup, on biead 
 plate: fruit saucer on bread plate for service. Tea- 
 spoon. 
 
 Cornmeal, Bice, Sag'o, Tapioca, Farina, 
 Noodles Vermicelli Pudding's: (In- 
 dividual, 15 cents; saucer, 10 cents) 
 
 All cereals and farinaceous compositions for these pud- 
 dings to be cooked ihoroughly Willi milk, sugarc^d and 
 flavored with vanilla and peel of lemon, etc.. the yolks 
 of the eggs to be mixed with the butter and sugar, the 
 whites beaten separately and mixed in before cooking' 
 the pudding. Bake in pan with water in oven. 
 
 Diplomat Fudding': (Individual, 15 cents: 
 saucer. 10 cents) 
 
 Various cakes cut in dice, fruits, peels, etc., in dice; 
 place in pudding cup, fill with custard. 
 
 Cup Custard: Individual (15 cents) 
 
 One quart milk, V2 pound sugar. R e.ggs, flavored. 
 
 Caramel Custard: Individual (15 cents) 
 
 iSfould lined with bro^\•n caramel: otherwise same as 
 Cup Custard. 
 
 Bice Croquettes: Three (20 cents) 
 
 Rice cooked in milk, flavored, eggs and butter, roll in 
 croquettes, breaded, fried in friture, sugared. Sauce 
 separate. Serve on 9-inch silver platter. Hot dessert 
 plate. 
 
 Steamed Fudding-s: Saucer (10 cents) 
 
 English style: of apple, figs, etc., roly-poly of dumpling 
 paste, cooked in dish or boiled in cloth. 
 
 Bissoles of Fruit: One (15 cents) 
 
 Of apples, etc. Turn-over st>le, glazed, served hot. with 
 fruit sauce. 
 
 Jellies: Individual (15 cents) 
 
 \'arious styles and fla\ors. I'ollow instruction on pack- 
 age of jelly iiowdfi. Mould in inidding cup, unmould 
 and serve in fruit saucer on bread plate. 
 
 Wine Jelly: Individual (20 cents) 
 
 Flavor with various wines.
 
 244 
 
 THE PRACTICAL HOTEL STEWARD 
 
 <ii;iii:i;s. sin(;le roirnoN and price 
 
 PRErAKATION AND SERVICE 
 
 Pruit Jelly: Individual (20 cents) 
 
 "Wine jelly containing macedoine of fruit. 
 
 Ice Cream: Individual (15 cents) 
 
 Water Ices: (1 ii cents) 
 
 Serve in cliilled fruit saucer on bread plate. 
 
 Same as Ice Cream. 
 
 Sherbet, Punch: Glass (25 cents) 
 
 Various flavors and styles. Water ice mixed wines or 
 liquors, wliipped white of egg. Serve in punch glass 
 on bread plate. 
 
 CHEESP WITH CRACKERS: (25 cents) Individual en>elope clicese biscuits on bread plate with 
 
 all orders. 
 
 Canadian Club Cheese: Individual pot (25 T^ ^e served in original pot on small linen ^loily on 
 
 bread plate. Dessert plate for service. Dessert knife. 
 
 Stilton Cheese: (25 cents) 
 
 On dessert plate; clean napkin rolled around the cheese. 
 Cheese scoop. Dessert plate and dessert knife. 
 
 Canienibert: Individual tin (25 cents 
 
 Other Individual Cheese: (25 cents) 
 Welsh Rarebit: Individual (40 cents) 
 
 Taken out of tin, top crust cut off. Serve on bread 
 plate on lettuce leaf. Dessert plate and knife for 
 service. 
 
 Same as Canadian Club. 
 
 Canadian cheese diluted with beer, seasoned, poured on 
 a square piece of toast in large earthen baker. Serve 
 ver\' hot. 
 
 INDEX TO DINING CAR SERVICE. 
 
 Bacon -37 
 
 Beef -33 
 
 Beverages 228-229 
 
 Bread, Toast, Rolls 22(5 
 
 Calves Brains, etc 238 
 
 Cereals 227 
 
 Cheese with Crackers 244 
 
 Cigars and Cigarettes 225 
 
 Coffee, Tea, CJoeoa, ^lilk 228 
 
 Cold Dishes 238-239 
 
 Desserts 243 
 
 Dining Room Service 223 
 
 Eggs and Omelets 227-228 
 
 Fish 231-232 
 
 Fruits 225-226 
 
 Game Pies, etc 239 
 
 Game and Poultry 23.1 
 
 Grilled Dishes. . ." 23(5 
 
 Kidneys 237 
 
 Kitchen Service ■ 223 
 
 Lamb and Mutton 234 
 
 Lamb and Mutton Chops 237 
 
 Lemonade, etc 229 
 
 Oysters, Crabs, etc 232 
 
 Pan Cakes 228 
 
 Pantry Service 222 
 
 Pies 242 
 
 Pork and Ham 234-235 
 
 Potatoes 241-242 
 
 Poultry and Game 235 
 
 Relishes 229 
 
 Salads, ]\Ieat and A'egetable 239 
 
 Salads, A'egetable and Fruit 242 
 
 Sandwiches 226-227 
 
 Sausages 235 
 
 Shell Fish 232 
 
 Soups 229-230 
 
 Spaghetti, Macaroni, etc 228 
 
 Steaks 236-237 
 
 A' egetables 239-240 
 
 Wine Serving 234
 
 Index to The Practical Hotel Steward 
 
 Aceoiuiting, bar and whic room (Bailey) . . ISS 
 Accounting system of country hotel, 
 
 European plan 69 
 
 A la carte, The Blackstone 57 
 
 A la carte, Chateau Laurier cards 42-45 
 
 A la carte. Hotel Astor luncheon 54 
 
 A la carte, Hotel Jefferson cards, St. 
 
 Louis 50-53 
 
 A la carte menus 36 
 
 A la carte, Palace Hotel cards, San Fran- 
 cisco 46-48 
 
 A la carte, The Rice, Houston 60 
 
 A la carte, room service card 48 
 
 A la carte, shell fish menu 49 
 
 A la carte, Simpson's Tavern, London. ... 58 
 
 A la carte, special egg bill 36 
 
 A la carte, Statler cards 37-41 
 
 A la carte, sui^per, Waldorf-Astoria 56 
 
 A la carte, supper specialties, Hotel Astor 55 
 
 A la carte system, American vs. European. 1 
 
 All nations' dinner menu 133 
 
 Ambiguous words, use no 88 
 
 American vs. European, or a la carte sys- 
 tem 1 
 
 Analysis of checks, American plan dining- 
 room 33 
 
 Army ration 156 
 
 Art of drinking wine 195 
 
 Assistant steward, duties of, American plan 10 
 Assistant steward, duties of, European 
 
 plan 11 
 
 Auditors ' sheet 76 
 
 Average composition and fuel value of com- 
 mon food 23roducts 9 
 
 Bachelors ' ball supper 133 
 
 Bailey Book, the 189 
 
 Bailey Book, ruling for bar 190 
 
 Bailey system of keeping track of bar and 
 
 wine room 188 
 
 Bake shop equipment for 40-room hotel. . . 16 
 
 Bake shop equipment for 250-room hotel. . 15 
 
 Banquets 101 
 
 Banquet book, the, Tellman 's 136 
 
 Banquet menus, miscellaneous 109-136 
 
 Banquet prospectus, Relf 's 138 
 
 Banquet table decoration, Hotel Utah.... 110 
 
 Bar action book (Bailey) 192 
 
 Bar, Bailey book, ruling for 190 
 
 Bar, detailed re]iort on 72 
 
 Bar issue book, Telhnan 199 
 
 Bar percentages, getting out (P.ailey) . . . . 192 
 
 Bars, Warden 's control of 186 
 
 Bar and wine room, Bailey system 188 
 
 Barrels, cleaning 161 
 
 Beef, retail buying of 204 
 
 Beef, retail cuts of (illustrated) 206 
 
 Bills of fare (see a la carte). 
 
 Bills-of-fare, American plan 86 
 
 Bill-of-fare, dinner, American arrangement 94 
 Bills-of-fare for 40-rooni country hotel, 
 
 European plan 22 
 
 Bills-of-fare for 100-room country hotel, 
 
 European plan 18 
 
 Bills-of-fare for 120-room coimtiy hotel, 
 
 European plan 23 
 
 Bill-of-iare headings 88 
 
 Bill-of-fare, lunch, American, specimen. ... 91 
 
 Bill-of-fare, luncheonette 159 
 
 Bill-of-fare making, method of 88 
 
 Bills-of-fare, miscellaneous, American plan. 96 
 
 Bill-of-fare reflects the house 86 
 
 Bill-of-fare, Simpson's Tavern, London... 58 
 
 Bills-of-fare, supper, American plan 97 
 
 Bills-of-fare to be even in quality (illus- 
 trated) .' 87 
 
 Bill-of-fare, variety in, strive for 95 
 
 Blackstone, general bill-of-fare 57 
 
 Blending wines 162 
 
 Bookkeeping, store room, American plan . . 62 
 
 Bottles, cleaning 161 
 
 Brandy 1 S2 
 
 Breakage and fines book 29 
 
 Breakfast bill, American plan, arrange- 
 ment of 88 
 
 Breakfast cards, American plan, specimens. 89 
 
 Breakfasts, club 20-25-118-134 
 
 Breakfast, good at any hour 89 
 
 Breakfast, no waste in preparing 89 
 
 Breakfast prescri|)tions, club 118 
 
 Breakfast suggestions 21 
 
 Buffet luncheons 99 
 
 Burgu)idy wine 167 
 
 Business lunch, country hotel 26 
 
 Butter, serving the, American plan 13 
 
 Buying 79 
 
 Canadian Pacific Railway dining car service 222 
 
 Card system wine room accounting 194 
 
 Carving 139 
 
 Carving and service, American plan, stew- 
 ard superintend 28 
 
 Carver, steward should be expert 28 
 
 Catering on Mississippi River 148 
 
 Catering, party 143 
 
 Chef, the, and his crew, American and 
 
 European plans H 
 
 Chef's portion sheet, Hotel McAlpin 221 
 
 Check, American plan, ruling for 34 
 
 Check on American plan dining room 33 
 
 Check for portion sheet, McAlpin 221 
 
 (Checker, the 28 
 
 Choice of, on menu cards. 128 
 
 Cigars, detailed report on 72 
 
 Cigar issue book, monthly, Tellman 203 
 
 Cigar requisition sheets, daily, Tellman... 2(12 
 
 Cigar room accounting system. Tellman. . . 199 
 
 Claypool room service 152 
 
 Clarenba<"h 's receiving issues sheet ^^^^ 
 
 Clarenbach 's store room inventory 6(5 
 
 Classification of wines 162 
 
 (leaning barrels and bottles 161 
 
 Club breakfasts 20-25-118-134 
 
 Clyde's wine room accounting (card).... 194 
 
 Coflee pantry 12 
 
 (Coffee and lea making 12 
 
 C7ombination breakfast, choice of, idea.. . 12S 
 Commissary department, daily statenier.t, 
 
 Tellman' '. 204 
 
 Condensed menu, e.xposition of 124 
 
 Control of American plan dining room in 
 
 dual plan liotel l-'54
 
 246 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Control of bars, Wordon 's inetliod 186 
 
 Cooper, W. A., diniiifj; i-av service '2'2'1 
 
 Cost of feeding employees estimated S 
 
 Country hotel, European, accounting system 69 
 Country hotel, European plan, exposition 
 
 of .'.. 18 
 
 Country hotel, glimpses of a model 22 
 
 Cream and milk, serving the 13 
 
 Daily report of store room issues 64 
 
 Dailv statement, commissary department, 
 
 Tellman 204 
 
 Daily wine room issues, Tellman 201 
 
 Decisions, impartiality in 29 
 
 Department expenses, table of 74 
 
 Detailed rejjort ou meals 70 
 
 Detailed report on rooms, bar, cigars and 
 
 laundry 72 
 
 Dining car service, (.'anadian Pacific 222 
 
 Dining car service, sj)ecial index for 244 
 
 Dining room, American plan, saving in. . . . 68 
 Dining rooms, control of dual plan hotel.. 154 
 
 Dinner, American plan 93 
 
 Dinner bill-of-fare, American, arrangement 
 
 of 94 
 
 Dish heaters, the 27 
 
 Dish pantry 13 
 
 Dish washing, satisfactory method of 13 
 
 Duties of assistant steward, American and 
 
 European plans 10 
 
 Early morning duties 27 
 
 Easter cards, menus 113 
 
 Egg boiler, the 27 
 
 Egg bill-of-fare, special 36 
 
 Employees, cost of feeding, estimated.... 8 
 
 Employees, the feeding of 5 
 
 Employees, feeding, method of determining 
 
 approximate cost of 10 
 
 English as commercial caterers 145 
 
 Equipment, kitchen for 2o0-room hotel. ... 15 
 
 European vs. American or a la carte system 1 
 
 Evening duties, American plan 29 
 
 Feeding of employees 5 
 
 Feeding employees, method of determining 
 
 approximate cost of 10 
 
 Figures from country hotel, American plan 153 
 
 First officers' dining room menus 5 
 
 Five days on ^Mississippi Kiver 14S 
 
 Fixed expenses, table of 74 
 
 Food products, average composition aiul 
 
 fuel value of 9 
 
 Fruit pantry, American and p]uro])ean 
 
 plans 12 
 
 French not wanted on American bills. ... 88 
 
 Fruit brandies 183 
 
 Fuel value of common food products 91 
 
 Game, dressed, preservation of 84 
 
 Garnishing 142 
 
 Glassware (illustration) 197-198 
 
 Guests, steward 's relation to 3 
 
 Gridiron dinner 146 
 
 Headwaiter, steward's relation to 4 
 
 Ilel]i, cheap, no jirofit in 30 
 
 Help, give a fair trial 3 
 
 Help, managing 17 
 
 Helps ' meal hours 14 
 
 Help must respect steward 3 
 
 Help, quality of 30 
 
 Help, rules for government of 27 
 
 1 1 igh cost of living 136 
 
 Holiday cards Ill 
 
 Hotel, first class lunch counter in 2U8 
 
 Hotel Monthly system, store room account- 
 ing 62 
 
 Housekeeper, steward's relation to 4 
 
 impartiality in decisions 29 
 
 Important considerations in bill-of-fare 
 
 making 86 
 
 Index to dining car service chapter 244 
 
 Inlluence of the press on bill-of-fare.... 86 
 
 Intoxicants, as to 29 
 
 Inventory, storeroom monthly 14 
 
 inventory, storeroom, wineroom, bar, and 
 
 cigars 66 
 
 Issue book, Hotel Monthly system 63 
 
 Issue book, bar, Tellman 199 
 
 Issue book, cigars, monthly, Tellman 2U3 
 
 Keeping and issuing stores 64 
 
 Kitchen equipment for 40-room hotel 16 
 
 Kitchen equipment for 250-room hotel. ... 15 
 
 Kitchen utensils, economy in 100 
 
 Labor market to be considered 27 
 
 Laundry, detailed report on 72 
 
 Liqueurs 183 
 
 Lunch, American plan menus 91 
 
 Lunch counter in a first class hotel 208 
 
 Lunch room bills of fare, The Lincoln. .214-217 
 
 Lunch room checking 209-213 
 
 Lunch room, country hotel 26 
 
 Lunch room plan. The Lincoln 210 
 
 Lunch room, The Lincoln (illustrated) .... 211 
 
 Lunch rooms, meet competition of 132 
 
 Lunch room, percentage of profit on 212 
 
 Luncheons, buffet 9& 
 
 Luncheon, a la carte 21 
 
 Luncheon, a la carte. Hotel Astor 54 
 
 Luncheon, a la carte, Jefferson 135 
 
 Luncheonette bill of fare 159 
 
 McGillan's accounting system, country hotel, 
 
 European 69 
 
 Maitre d 'hotel, steward's relation to 4 
 
 ^Manager, steward's relation to 3 
 
 Managing helj) 17 
 
 -Market list 79 
 
 .Market, to 80 
 
 Meals, detailed report on 70 
 
 Meal liours, helps ' 14 
 
 Meal tickets 154 
 
 Meat, average composition of edible por- 
 tion of different cuts 85 
 
 ]\leat, estimated cost (Farmers' Bulletin). 85 
 Meat, net cost of edible portion (Farmers' 
 
 Bulletin) 85 
 
 Meats, preservation of 83 
 
 ^lenus a la carte 36 
 
 Menus, American plan 34 
 
 Menus for American plan hotel ^3.5()-.t5.00 32 
 
 ]\Ienu, after theater supper 134 
 
 Menus, around the world, McHugh collec- 
 tion 
 
 Menus, 40-room country hotel, American 
 
 jilan 
 
 Menus for $2.50-a-day hotel 31 
 
 Menu, the banquet, arrangement of 102 
 
 Menus, banquet suggestions 102 
 
 Menus, club breakfast. Hotel Jefferson. ... 134 
 
 122 
 30
 
 THE PEACTICAL HOTEL STEWARD 
 
 247 
 
 Menus, exposition of condensed idea 
 
 Menus, family style 
 
 ^Menus, firs-t otficers' dining room 
 
 Menus, foreign, McHugh collection 
 
 Menu, game, table d 'bote 
 
 Menus, holiday cards 
 
 Menus, H. M. M. B. A 
 
 Menu, Hotel Somerset, pictorial 
 
 Menu, insurance, in policy form 
 
 Menu, luncheon, Whipple Farm, pictorial. 
 
 Menus, lunch, American plan 
 
 Menus, mess hall 
 
 ]\Ienus, miscellaneous bancjuet 
 
 Menus, Northern Pacific, H. M. M. B. A. 
 excursion 
 
 Menus, second otficers' dining room 
 
 Menu, shore dinner 118 
 
 Menu, tea room card, Jefferson 
 
 Menu, use and abuse of the word 
 
 Mess hall menus 
 
 Milk and cream, serving the 
 
 Monthly cigar issues book, Tellman 
 
 Monthly summary of country hotel busi- 
 ness, European 
 
 Morals must be looked after 
 
 124 
 132 
 
 5 
 122 
 118 
 111 
 103 
 108 
 119 
 106 
 91 
 
 8 
 109 
 
 120 
 
 7 
 
 132 
 
 135 
 
 13 
 
 203 
 
 10 
 
 29 
 
 Rice, Houston, specialties card 60 
 
 Roach ran up the spout 68 
 
 Rooms, detailed report on 72 
 
 Room service, keeping track of, Henry. . . 1-52 
 
 Rules for government of help 27 
 
 Rules must be enforced 27 
 
 Xew Year's eve selections, menu Ill 
 
 Nicht wi Burns, menu 117 
 
 Orders, single portion, and prices, dining 
 car service 223 
 
 Organizing, governing and feeding em- 
 ployees, American and European plans. . 4 
 
 Organization for 40-room hotel, American 
 plan 30 
 
 Organization for 100-room Eurojiean plan 
 hotel 17 
 
 Organization for 100-room $2 oO-a-day hotel 31 
 
 Organization of 200-room first class Amer- 
 ican plan hotel 32 
 
 Organization for 250-room American plan 
 hotel 17 
 
 Organization of 500-room European jjlan 
 hotel 35 
 
 Organization of large resort hotel 32 
 
 Pantry, economy in the 13 
 
 Pantry equipment for 40-room hotel 16 
 
 Pantry equijtment for 250-room hotel 16 
 
 Party catering 143 
 
 Pastry and bakery 12 
 
 Portions and service of foods for dining 
 
 ear 225 
 
 Portion sheet, McAlpin Hotel, New York. 221 
 
 Preservation of dressed game 84 
 
 Preservation of meats 83 
 
 Prices reference book, Tellman 's 78 
 
 Proprietor, steward's relation to 3 
 
 Punch, American plan dinner card on 94 
 
 Qualifications essential for steward 3 
 
 Eecapitulation, Clarenbach ruling 68 
 
 Receiving book, store room 62 
 
 Receiving l)ook, wine and cigar room 199 
 
 Reference book, prices, Tellman 's 78 
 
 Refrigeration 14 
 
 Report daily to management, store room.. 64 
 
 Reprimands 29 
 
 Requisition blanks 77 
 
 Resort hotel, organization of 32 
 
 Eetail buying of beef 204 
 
 Saving in American plan dining room.... 
 
 Schedule of service, gridiron dinner 
 
 Scotch, Burns, menu 
 
 Scrap-table, saving at the 
 
 Second officers' dining-room menus 
 
 Service plates (illustration) 
 
 Service, schedule of, for gridiron dinner. . 
 
 Serving, what dishes to use in 
 
 Shellfish bill of fare 
 
 Shrinkage, how to avoid 
 
 Silver pantry, American and European 
 plans 
 
 Silverware (illustrated) 
 
 Simpson 's Tavern bill-of-fare , . 
 
 Special breakfast and suppers, club 
 
 Standard of prices, portions, and table 
 service, dining car 
 
 Statement, country hotel business, monthly 
 
 Steaks, weight and .price 
 
 St. Patrick 's day, cards 
 
 Steward adapt himself to circumstances. . 
 
 Steward and chef work together 
 
 Steward's duties, American plan 
 
 Steward must set good example to help . . . 
 
 Steward's relation to proprietor, manager, 
 guests, housekeeper, headwaiter, maitre 
 d'hotel 
 
 Stock on hand book 
 
 Stock relishes out of place on the card. . . 
 
 Stores, keeping and issuing 
 
 Store room, the 
 
 Store room accounting, Clarenbach 's 
 
 Store room bookkeeping, American plan.. 
 
 Store room issue book, Hotel ^lonthly sys- 
 tem 
 
 Store room issues, regular hours for 
 
 Store room receiving book 
 
 Store room, the steward in the 
 
 Supper 
 
 Sup])er a la carte, Waldorf Astoria 
 
 Supper specialties, Hotel Astor 
 
 68 
 146 
 117 
 
 13 
 
 7 
 
 193 
 
 146 
 
 142 
 
 49 
 
 65 
 
 13 
 
 220 
 
 58 
 
 131 
 
 222 
 
 75 
 
 153 
 
 116 
 
 3 
 
 86 
 
 2 
 
 27 
 
 3 
 
 64 
 88 
 64 
 14 
 65 
 62 
 
 63 
 14 
 62 
 14 
 97 
 56 
 55 
 
 Table decoration. Hotel Utah 110 
 
 Table d 'hote 94 
 
 Tea 99 
 
 Tea and coffee making 12 
 
 Tea, virtues of 153 
 
 Thanksgiving cards, menus 113 
 
 Tips 133 
 
 Trone, what it means 155 
 
 A'egetables, American jdan dinner card on. 94 
 
 A'egetable marrow for American tables. . . . 158 
 
 A'intages, table of 184 
 
 Visiting, no, during working hours 29 
 
 Warning signs 29 
 
 Washing dishes, satisfactory metiiod of . . 13 
 
 Washington's birthdav cards 116 
 
 Whitewash ". 158 
 
 Wines 160 
 
 Wine, art of drinking 195 
 
 Wines, classification of, where grown and 
 
 how made 162 
 
 Wine issues 14
 
 248 
 
 THE PRACTICAL FIOTKL STKWAlMi 
 
 lies 
 ucs 
 ues 
 lies 
 lies 
 lies 
 lies 
 lies 
 nes 
 lies 
 nes 
 lies 
 lies 
 lies 
 nes 
 nes 
 nes 
 nes 
 nes 
 nes 
 nes 
 lies 
 nes 
 
 nes 
 nes 
 nes 
 
 Africa 
 
 America 
 
 Austria 
 
 Australia 
 
 Burgundy 
 
 California 
 
 Canaries 
 
 Central New York. 
 Cotes du riione. . . . 
 France (still dry) . 
 
 Germany 
 
 Greece 
 
 Italy 
 
 Madeira 
 
 Mexico 
 
 Missouri 
 
 Ohio 
 
 Persia 
 
 Portugal 
 
 Eoumania 
 
 Russia 
 
 South America 
 
 South of France- 
 
 -Ilerault, Gaid. 
 
 Aude and Pyrenees Orientals 
 
 Spain 
 
 Switzerland 
 
 Turkey 
 
 ne room, the 
 
 ne room accounting, Bailey system. . . 
 lie room accounting, card system. . . . 
 ne room accounting, Tellman system. 
 
 ne room issue, daily, Tellman 
 
 ne room stock book, Tellman 
 
 ne room, temperature of 
 
 omen, hotel for, and menus 
 
 17() 
 177 
 17n 
 177 
 1(17 
 IS! 
 174 
 ISO 
 l(i7 
 l(i.") 
 Kis 
 17.1 
 174 
 174 
 lS-2 
 ISO 
 ISO 
 17G 
 17:? 
 17ti 
 17.1 
 1S2 
 
 167 
 172 
 17.1 
 17() 
 
 14 
 ISS 
 194 
 19i) 
 21)1 
 200 
 
 14 
 1.31 
 
 Yardman, the 11 
 
 The House of John Willy 
 
 The Hotel Monthly. (Est- 
 ablished in 1892 ) A tech- 
 nical journal of world-wide 
 circulation, devoted to the 
 hotel and catering trades. 
 Subscription price one dollar 
 the year. No free list. Sam- 
 ple copy ten cents. 
 
 The Hotel Monthly Hand- 
 book Series. ( Hotel Monthly 
 Press.) Comprising twenty- 
 four standard publications. A 
 reference library for caterers. 
 
 The John Willy Specially 
 Ruled Hotel Blank Books 
 and Loose Leaf Devices. 
 
 (The House of John Willv 
 was the first to market spe- 
 cially ruled account books for 
 hotels.) 
 
 The John Willy Patented 
 Rack and Card Devices for 
 Keeping Hotel Front Office 
 Accounts (the guest ledger 
 card kept in the room rack). 
 Used by more tnan 2,500 
 hotels. 
 
 The John WilJy Hotel Direc- 
 lory. Revised annually and 
 mailed free, each year, to 
 more than 14,000 hotels and 
 2,000 clubs ; the free distrib- 
 uti?n paid for by cooperative 
 advertising of hotels and bus- 
 iness houses. A page an- 
 nouncement, 5/2 X 8 inches, 
 costing $100, is bound into a 
 book that is kept alive for 
 reference purposes for a year. 
 This Directory retails at 50 cts. 
 the copy. 18,000 circulation 
 guaranteed. No other adver- 
 tising medium is so numer- 
 ously referred to, or so thoroly 
 covers the United States.
 
 Hotel Monthly Handbooks 
 
 Also other technical books, forming a selected 
 library of the standard works of reference for the 
 hotel and catering trades. 
 
 A Selection of Dishes and The Chef's Reminder, (Chas. 
 
 Fellows). The book thut has met with the brgest sale and is in 
 most demand from managers, stewards and cooks. Isin vest pocket 
 form, 220 pages. The most complete and serviceable pocket ref- 
 erence book to culinary matters that has ever been pubhshed. 
 It is not a cook book, in the general sense of the word, but is full of 
 ideas and suggestions regarding bill-of-fare dishes. Chapters are 
 devoted to entrees of all kinds, salads, soups, con.sommes, flsh 
 and their sauces, sauces in general, garnishes, fancy potatoes, mis- 
 cellaneous recipes, hints to cooks and stewards, suggestions for 
 breakfast, lunch and supper dishes, chafing dish cookery, menus, 
 and a pronouncing glossary of culinary terms. Hundreds of the 
 disheslisted are given with their bil'-ot-fare namesonly, as the cooks 
 understand the basic work in preparing dishes, and the sauces 
 and garnishes are treated separately, with information as to their 
 component parts. Thousands of men who possess a copy of this 
 book say it is their greatest help Printed on bond paper, bound in 
 flexible leather "1 
 
 The Culinary Handbook, (Chas. Fellows). Presents in con- 
 cise form 1 nformation regarding the preparation and service of 
 nearly 4,000 different bil!-of-fare dishes: also gives much informa- 
 tion of encyclopedic nature regarding foods of all kinds. Quick 
 reference to every dish described is facilitated witii an index of 39 
 columns arranged in alphabetical order, and cross indexed, so that 
 no matter what oneislooking for, all he has to do is to find the 
 initial letterand underit, inalphabet^cal order, for second, third and 
 fourth letters, etc . the article wanted, with page on which It is 
 found. Referring, for instance, to a sauce of any particular kind. 
 Find the word Sauce in the index, and under it will be found in 
 alphabetical order 149 different sauces; and under .Salads, 71 dif- 
 ferent kinds, exclusive of the variations in making. Under head 
 of Sausage there are 45 different kinds described, with directions 
 for making as well as cooking and serving. In fact, the sausage 
 Information in this book is more complete than in any other pub- 
 lished. 190 pages: Gx9inches, bond paper, leather cover S2 
 
 Fellows' Menu Maker is the last Of the successful ready ref- 
 erence books compiled by Chas. Fellows, author of "A Selection 
 of Dishes and the The Chef's Reminder "and "The Culinary Hand- 
 book. " In this book Mr. Fellows has compiled in concise form 
 thousands of suggestions for daily changes on the bills-of-fare, both 
 .American and European plan, for breakfast, luncheon and dinner 
 cards, and so arranged as to give popular changes from day to day 
 to give acceptable variety. These changes include soups, flsh, 
 bolides, entrees, roasts, and specials. In their presentation he 
 starts with typical bills-of-tare, and the changes are such as might 
 be made in these bills from day to day. Also he has presented a 
 chapter entitled "Suggestions for Specials for the Day." in which 
 the dishes are priced and underlined with brief information regard- 
 ing their composition. Also, he submits several sample menus 
 for business lunches, banquets, and small party dinners, and one 
 very serviceable feature of the book is a list of the most popu- 
 ular di.shes, as soups, fl.sh, boiled meats, roasts, and entrees. The 
 book is supplemented with 110 pages of sample menus and bills- 
 of-fare, several of them photographic reprotluctions, and repre- 
 senting the cards of hotels and restaurants of both first and second 
 class, lunch rooms, transportation catering menus, club menus, 
 wine list, caterer's list, and several illustrations of gla.ss, china and 
 silverwares and banquet scenes. The book is indexed; printed 
 on fine qualit v paper : page fix9 i nches. cloth bound S2 
 
 The Lunch Room, (Paul Richards) , is the newest of the culinary 
 books and bids fair to become one of the most popular ever pro- 
 duced. In writing this book Mr. Richards covered all branches 
 of the business. In its pages can be found 1 unch room plans: 
 illustrations of equipment; chapters on management, salesmanship 
 and bookkeeping; suggestions for bill.s-of-fare; reproduction of 
 articles from technical journals relating to lunch room, and about 
 2,000 recipes for luncli room dishes. Tt is a complete guide to 
 making and marketing unch room foods and beverages. The 
 book is of particular value, not alone to those who operate lunch 
 rooms, but to hotelkeepers who may consider the advlsabiliy of 
 putting in a I unch room in connection with their business; a depar- 
 ture that has become very general since so many country hotels 
 are changing to modified American or to European plan, the unch 
 room be ng the stepping stone to the change. Printed on fine 
 quality of paper, strongly bound S2 
 
 Paul Richards' Pastry Book Is the title in brief Of "Paul 
 Richards' Book of Breads, Cakes, Pastries, Ices and Sweetmeats, 
 Especially Adapted for Hotel and Catering Purposes." The 
 author is known as one of the mo.st skillful all around bakers, 
 pastry cooks and confectioners In America, and has demon.strated 
 the quality of his work in leading hotels. In writing this book 
 he took particular pains to have the recipes reliable and worded in 
 such simple fashion that all who read them may readily under- 
 stand and work from them. The book isin seven parts. Part I 
 Is devoted to fruit jellies and preserves: jams, jellies, compotes 
 and syrups ; preserved crushed fruits for sherbets and Ices; preserv- 
 ing pie fruits: sugar boiling degrees; colors. Part II, pastry and 
 
 pie making, pastes and fillings; pastry creams, patty cases, tarts 
 and tartlets; icings. Part III, cake baking: Part IV, puddings 
 and sauces; Part V , ice creams, ices, punches, etc. : Part VI, breads, 
 rolls, buns, etc. : Part VII, candy making and miscellaneous recipes; 
 bread economies in hotel; caterers' price list. The recipes are 
 readily found with the aid of 36 columns of index and cross index 
 in the back of the book, this index forming in itself a complete 
 directory, so to speak, of breads, pastry, ices and sugar foods. 
 Printed on linen ledger paper; page 6x9 inches, 16S pages, bound 
 
 in leather S2 
 
 Pastry for the Restaurant, by Paul Richards, a vest pocket 
 book of 158 pages, is, as its title indicates, especially produced for 
 the use of bakers employed in restaurants and Europ-an plan 
 hotels. The style of work required for the American plan hotel 
 with table d'hote meal, and that for the European plan ho'el 
 restaurant, where each article is sold for a separate price, has 
 brought about a demand for a book with receipts and methods es- 
 pecially adapted for the preparation of bakery and pastry goods for 
 individual sale. The first chapter is devoted to French Pastries, 
 w.hieh are now so generally sold, yet so little understood, because of 
 the misnomer title; then follows cakes and tarts of every kind ; pies 
 i n great variety : puddings, hot and cold : ices, ice creams, and ma,ny 
 specialties, al set forth with ingredients, quantities, and methods 
 of mixing and preparing, and instructions for oven or temperature 
 control Mr. Richards' other books have become standard the 
 world over, and this one will be equally reliable. The index to 
 this book makes a very complete reference to popular pastry goods 
 and will be found valuable as a reminder. The book is printed on 
 
 bond pap er .bound in flexible leather SI 
 
 The Vest Pocket Pastry Book, (John E. Meister). This 
 little book conta ns 500 recipes, including 57 for hot puddings, pud- 
 ding sauces, etc.: 77 for cold puddings, side dishes, jellies, etc.; 
 90 fori ce creams, water i ces, punches, etc. ; 6S for pastes, patties, 
 pies, tarts, etc. : 77 for cake; 17 for Icings, colorings, sugars, etc.; 
 60 for bread, roll.", yeast raised cakes, griddle cakes, etc. ; as well 
 as 55 miscellaneous recipes. Mr. Meister wrote this book at the 
 requestottheeditorof The Hotel Monthly, who had heard his work 
 highly complimented by his employers, who said they believed him 
 to have no superior as a first-class workman. The recipes, while 
 given in few words, yet are easily understandable, and have helped 
 thousands of bakers to improve their work. The book isindexed; 
 
 printed on bond paper, bound in flexible leather gl 
 
 The Vest Pocket Vegetable Book, (Chas. G. Moore) has done 
 more to populari'.e the cooking and serving of vegetables in hotels 
 and restaurants than any oti>er book ever published. It was 
 written with thisidea.The author took particular pains to make 
 this ittle volume a classic and his masterpiece, and he succeeded 
 remarkably well. Into 120 pages he has condensed more informa- 
 tion regarding the history, cultivation, nutritive qualities, and 
 approved forms of cooking and serving vegetables than can be found 
 In any other book, no matter how large; and It has been demon- 
 strated to be a book without mistakes. Recipes for soups, sauces, 
 garnishings and salads supplement the general recipes. There 
 are 7S ways of preparing potatoes, 19 of mushrooms, 19 of onions, 
 15 of cabbage, etc , 27 of beans, 15 of rice, 25 of tomatoes, and 
 others! n number in proportion to theiri mportance. The vegetables 
 are given with their English names and the French and German 
 translations. The book is indexed, printed on bond paper, bound 
 
 In flexible leather tl 
 
 The Book of Sauces, by C. Hermann Senn, is the newest of 
 The Hotel Monthly Handbook series. Mr. Senn is the author of 
 the famous Twentieth Century Cookery Book, The Menu Book, 
 Practical Gastronomy, and ten other culinary books that have 
 become standard in Europe, and that have extensive sale In .America. 
 His Book of Sauces is the most complete work of the kind that has 
 ever been produced. It treats the subject thoroly from every 
 angle and covers all kinds of sauces for meat, poultry, flsh, and 
 salad dishes: also sweet sauces. This book is adapted not alone for 
 the bote 1 and catering trades, but also for family use the world 
 over. Epicures will find it invaluable for the suggestions and 
 practical instructions, together with the culinary lore therein con- 
 tained. The book Is put up in vest pocket size, printed on bond 
 
 paper, and bound in flexible leather $1 
 
 The Fish and Oyster Book, by Leon Klentz, for many years 
 chef of Rector's (the noted sea foods restaurant In Chicago), Is a 
 handy vest pocket volume, the leaf measuring 3x6' 3 inches. In 
 this book Mr. Klentz tells in concise manner how to cook practically 
 every kind of fish that Is brought to the American market; and 
 not only explains the method of cooking, but also the making of 
 the sauces and the manner of service. Every recipe Is given with 
 Its blll-of-fare nainein English and its translation into the French. 
 The recipes Include also such dishes as frogs' legs, all kinds of 
 shell llsh, snails, terrapin, and the tlsh forcemeats. Also there is an 
 appendix with specimen fl.sh and oyster house luncheon and dinner 
 menus, with and without wines The book Isindexed, printed on 
 
 bond paper, bou nd n flexible leather SI 
 
 Vachon's Economical Soups and Entrees, (Joseph Vachon) 
 
 was written In response to a demand for a book that would tell how 
 to prepare savory dishes fromi nexpensive materials at small cost; 
 and. In particular, how touseupl ef lovers; by which is meant good 
 cooked foods not served at a previous meal, and which have not 
 In way any lost their marketable value In the sense of deterioration 
 of quality, but which can be served in hotel or restaurant in the 
 same appetizing manner that! eftovers are served In well-to-do 
 families. Mr. Vachon was selected to write this book because of 
 his reputation as an economical chef. In it he has given recipes
 
 In particular for meat entrees of the savory order, stews, pies and 
 croquettes, hash, saiads, and fried meats. The soups ineludc 
 creams, broths, bouillons, chowders, purees, pepper-pots and the 
 like. It is two book.s In one, separately indexed, printed on bond 
 paper, leaf 3x7 inch<?s, bound in flexible leather SI 
 
 Tellman's Practical Hotel Steward: (new, revised and en- 
 larged edition by John Tellman). The duties of the modern hotel 
 .steward are concisely sot forth. Theauthoris a thoroughly practical 
 man, known as a good organizer, an executive, a master of his 
 calling. lie is a man more of action than words; a logical thinker, 
 with the ability to express hlm.self clearly. The short, pithy sen- 
 tences n his book and the large araountof information boileddown 
 Into small space has made i t of particular value, not alone for 
 stewards, but managers. The book contnins lists for kitchen 
 efiuipment for diiTercnt sized houses, market lists, chapters on 
 managing the help, buying, the care of meats, bills-of-fare, ban- 
 quets, carving and party catering; also an exhaustive chapter on 
 ■'wines of the world" and a chapter on wine room bookkeeping. 
 In rewriting this book Mr. Tellman has adapted t for European as 
 well as American plan. The new edition contains articles on 
 accounting that are of especial value S2 
 
 Tellman's Pocket Prices Reference Book, ruled tO Show the 
 brand, minimum and maximum price, size package, and quantity 
 purchased of about a thou.sand articles the steward usually buys. 
 Including foods, beverages, and equipment; these all indexed. 
 It also contains tables to show house count, per capita, and average 
 cost of the various articles for comparative use. Price SI 
 
 The Hotel Butcher, Garde Manger and Carver. (Frank 
 Rivers.) The aiithor has cultivated a new field in culinary litera- 
 ture, and produced a book both novel and useful. His experience 
 as butcher, carver, chef and steward enabled him to compile facts 
 regarding meals and meat economics, from the bulchcr shop to the 
 dining room table, that will be invaluable to managers, stewards, 
 chefs, and all persons employed in culinary work. His bookdigests 
 the subjects of buying, handling, sale, and service of meats, poul- 
 try and fish for hotels, restaurants, clubs and institutions. It is 
 varied with suggestions for the use of meats and trimmings for 
 particular dislies; the composition of these dishes set forth in con- 
 cise form. The information is clarilied by the use of about :500 il- 
 lustrations. A valuable feature of the book is an appendix com- 
 posed of "gleanings from THE HOTEL MOXTIILY" of articles 
 of particular interest to caterers; the.se including kitchen and re- 
 frigerator plans; illustrations of kitchens, pantries, and garde man- 
 ger departments; specially contributed articles on meats and cater- 
 ing topics, including service; also editorial paragraphs. The index 
 Is so comprehensive that any item may be referred to on the in- 
 stant 200 pages, cloth bound, price S2.00 
 
 Clifford M. Lewis' "American Plan Check System" is 
 
 destined to serve a very useful purpose in stopping waste and in- 
 creasing profits. The system has demonstrated i ts effectiveness in 
 hotels conducted by Mr. j>ewis. It has brought about a great 
 saving, both in store room issues and dining room service, and 
 provided not only a check between dining room and kitchen, but 
 also between front ofHce and dining room. The book is Uustrated 
 with 20full pageillustratlons.i ncluding forms of checksfor different 
 requirements .waiters record sheets, bills of fare with illustrations 
 of tally of orders and totals of each dish served, and rulings for 
 extra, cash, and complimentary meal tickets and for service checks. 
 Thetextmatterexplains very thoroly the workingsot thesystem. . ..SI 
 
 Applegreen's Bar Book, (John Applegreen, formerly of Kins- 
 ley's, Chicago, and Holland House, New York), Is a standard work 
 m high class mixed drinks; now in I ts third revised edition. The 
 recipes occupy 56 pages of the book, and include 53 cocktails, 
 15 sours, 21 punches, 24 fizzes, II rickeys, 4 Collinses, 10 toddies 
 6 coolers, 39 hot drinks, 14 highballs. 19 tarty drinks, 11 j uieps. 
 and smashes, 14 temperance drinks, 6 daisies, 7 frappes, and 50 
 miscellaneous drinks, including appetizers, bracers, headache 
 mixtures. Hips, Invigorators, brain dusters, and the like. The book 
 is useful for the hotel, club, or home, and illustrated with sugges- 
 tions for buffet glassware. It is ndexed, printed on linen paper, 
 bound i n flexible eather SI 
 
 Drinks, (Jacques Straub, wine steward of The Blaekstone, 
 Chicago), is the latest In hand books for the buffet. It contains 
 700 rec-ipes for alcoholic and non-alcoholic beverages, including 
 400 cockt:iils. The author has prefaced the recipes with a chapter 
 on '"rhe Therapeutic Values of Wines"; also illustrates appropriate 
 glassware. The book is adapted for the hotel, club, home and 
 wherever wholesome mixed drinks are served. 96 pages, printed on 
 bond p.iper. bound In flexible eather SI 
 
 The American Waiter, (John B. Goins), is the Only published 
 book that treats intelligently of the waiter's work from bus boy to 
 head waiter, for both hotel and restaurant requirements. The 
 author has recently completed Part 2 of this book, tie new part 
 devoted 1 argely to European plan service, and, combined with 
 Part 1, which is devoted largely to American plan service, has 
 rounded out a manual which is very valuable to those who would 
 give table service of the kind suited for the average hotel. Inter- 
 spersed in the book are chapters on the care of tatle wares, salad 
 making, table setting, carvlni.:, dishing up. liandllng of sea foods, 
 building of banciuet tables, and many other useful items of infor- 
 mation. The book is illustrated, vest pocket size, printed on bond 
 paper, hou n d In flexible leather SI 
 
 The Frank E. Miller Monthly Wages Table Book for 28, 
 30 and 31-day months is in form of three wax engraved sheets 
 
 bound into a leather cover. The tables are from SIO to SlOO a 
 month. Price on bond paper. 7.") cents: on linen $1 
 
 Preston's Calculator is the old Standard, based on '4 days 
 at so much per day, or week, or month of thirty days, or fraction 
 thereof. The tables range upward from 50 cents to SIO per day; 
 from S2..50toS50 per w'k ; and f ro m S5 to SI 50 pernio. Price 50 ct8. 
 
 The Rankin Calculatins Tables, 10 cents. 
 
 Clarenbach System of Hotel Accounting (Second edition). 
 Describes a complete system of bookkeeping for the average hotel 
 of the American plan ; and with slight changes can be adapted for 
 all kinds of hotels. It utilizes the Hotel Monthly patented room 
 rack ledger system for the front otllce, and provides simple and 
 effective methods of keeping track of the dinereiit departments, 
 as store room, wine room, cigar room; aI.so explains method of 
 keeping the private office books, including journal, ledger, and 
 private ofHce cash book. The only complete system of hotel book- 
 keeping in print; profusely illustrated. Printed on linen i edger 
 paper; bound inleather S3 
 
 The Pattison Loose Leaf and Card System for Hotel Front 
 Office Bookkeeping. (W. C. Pattison). Utilizes the Hotel 
 Monthly patented room rack ledger system for its base, and elabor- 
 ates with cash sheets, auditor's sheets, methods of handling mail 
 and express, keeping track of bills due, etc., etc. The only book 
 of its kind in print. Profusely illustrated. Printed on linen ledger 
 paper, bound i n 1 eather S3 
 
 Hospitality, (John McGovern) Is a series of chapters presenting 
 in entertaining fashion the history of hospitality from the earliest 
 reco rd of m an on eaJth to the present time SI 
 
 Whitehead's American Pastry Cook. The quantities Of the 
 recipes are calculated on the average orders of about fifty persons 
 choosing from a bill-of-fare. This book also contains chapters on 
 salads and cold meat dishes. In hisi ntroduction to the book Mr. 
 Whitehead says: "In many of the morei mportant matters such 
 as puff paste, bread and rolls, cakes, i ces, creams, and pie mixtures, 
 and in cold meat dishes, corned beef management and salads, 
 the standard of one pound or quart used will be found to make the 
 recipes equally useful for private families, and the trouble of 
 dividing the larger quantities i n other cases wil 1 probably be fully 
 repaid by the simple conciseness of the directions, the absence of 
 all technical jargon, and the professional knowledge of the art 
 of cookery imparted in every page. Price S2 
 
 Whitehead's Hotel Meat Cooking, comprising hotel and 
 
 restaurant fish and oyster cooking; how to cut meats; and soups, 
 entrees, and bills-ol-fare. Several thousand copies of this book 
 have been printed and sold, and thousands of hotelkeepers and 
 caterers acknowledge a great measure of their success due to the 
 influence of this book, which teaches the careful handling of foods, 
 the economical use of foods, the necessity of cleanliness in all 
 departments of the kitchen, and presents many suggestions for 
 bill-of-fare dishes that can be made from leftovers and served 
 at a profit; also suggestions lor using up all parts of the carcass 
 that are good for food. The book i s i nterspersed with anecdotes 
 and snap|)y little editorials scintillating with wit and wisdom $2 
 
 Whitehead's The Stewara's Handbook: For many years 
 this was the only book in print that instructed in the steward's 
 duties and outlined the management of the back part of the house; 
 and today there is no other book that occupies the peculiar field 
 that this one does. Several pages are devoted to illustrations of 
 reciuisition blanks, market sheets, storeroom issue book, storeroom 
 stock book, and sample menus and bills-of-fare. It tells of the 
 head waiter s duties, of club and party <:atcring, and of catering 
 extraordinary. Also there Is a profusely illustrated chapter on 
 napkin folding; 250 pages of the book are devoted to " W hitehead'a 
 IJictlonary of Dishes and Culinary Terms and .-Specialties," and 
 this diolionary of dishes is today one of the most serviceable works 
 of refere nce for caterers in the world S3 
 
 Whitehead's Cooking for Profit: Intended for the 
 small hotel, restaurant and lunch room, and the boarding house. 
 The author, when writing it. put himself In the position of the 
 man or woman who had "to count tlie cost " very carefully in all 
 matters of table supply, both meat and i)astry: the management 
 of food on liand; also to sec that nothing Is wasted. 170 pases 
 of this book compri.se a diary of the author during eight weeks 
 employed at a small summer hotel: and he tells In langua^je from 
 the heart the trials and tribulations of landlord and cook in pro- 
 viding three meals a day under adverse conditions; as supplies 
 not arriving on time, trouble with the help, with boarders, adverse 
 weather conditions, and the ingenious devices adopted from neces- 
 sity for storing and preserving meats, vegetables, fruits, and dairy 
 foods. Occasion.'illy the pa^es are illumined with broad smiles, 
 as when there has been a lucky haul of flsh,''or the social parties 
 are successful, or when business is rushing and everybody happy. 
 The author gets down to hard pan when he itemizes how meals 
 are pre|)ared for fourteen, or sixteen, or twenty cents per capita. 
 It is not like reading a cook book; it is more i nteresting, more 
 like a faithful portrayal of human nattire between the kitchen 
 and the dining room S3 
 
 Whitehead's Family Cook Boo'k is composed of recipes con- 
 tributed tochicago Herald. Has meri t of absoiutereliabllity . SI .50 
 
 Ranhofer's Epicurean: (Charles Ranhofer, Of Delmonicos) . 
 This book is 1.200 pages, and weighs about ten pounds. It is the 
 most extensive, the most complete, the most readable, the most 
 attractive, and the best all-around cook book that has ever been 
 published. The first chapter Is devoted to table service, with
 
 Instruction in menu-making and the care and service of wines, 
 the decoration of the table, the fixing of the sideboard, complete 
 dining room instr'ietions for the service of course dinners, trench 
 and Russian service is explained. There are li.sts of china, glass, and 
 silver, etc.; a table of supplies in which the French and English 
 names are giv«n, and a market list. Then follows 144 pages of 
 menus for breakfasts, luncheons, dinners, buffet or standing suppers, 
 collations, hunting parties, garden parties, dancing parties, etc. 
 All dishes in the.se menus are numbered to conform with recipes for 
 them in the body of the book. Tliere is a chapter on elementary 
 methods, in which even the drudgery work in the kitchen is ex- 
 plained, and all the work done by apprentices in the early stages of 
 hotel kitchen work. The chapter on kitchen utensils is very full, 
 every utensil illustrated. Then come the recipes: 200 soups, 
 251 sauces, 133 garnishes, 191 side dishes, 101 shell fish, 21S flsh 
 165 beef, 165 veal, 75 mutton, 109 lamb, 48 pork, 224 poultry, 
 163 game, 19? miscellaneous entrees, 267 salads, 172 vegetables, 
 100 eggs, 37 farinaceous foods, 233 sweet entrees, 170 cakes. 17 
 breads, 1 89 ices and iced drinks, 90 confectionery, and several illustra- 
 tions of centerpieces. There is an exhaustive chapter on wines, several 
 recipes for mixed drinks, and 64 pages devoted to a collection. 
 of Delmonico menus. The index occupies 44 double-column pages. 
 There are more than 800 illustrations. A most excellent feature 
 of The Epicurean is that every recipe in it appears under a good 
 honest English name, alongside of which is the translation of it in 
 to French. Marketed in two bindings, cloth .S8: Halt Russia . . SIO 
 Franco-American Cookery Book; (1 elix Deliee) Thefeature 
 
 that particularly pleases In this book is that it contains a menu for 
 every day in the year, 365 in all: the dishes for each menu appropri- 
 ate for the sea.son, and the recipes for the dishes printed in large clear 
 type immediately following each menu. Another good feature Is 
 that the dishes are given their lOngllsh name; consequently are more 
 understandable than tbo.se of the hifalutin books that indicate a 
 dish cannot be made e:;cept under a French name. There are 
 several illustrations and a complete index. The recipes are based 
 
 on sufflcie nt for eight persons g3.50 
 
 The International Cook Book, tl'ilippini i , modeled somewhat 
 
 after the 1 ranco-Anerican, previously described, in which the 
 menus are given and recipes for the dishes follow the menus. 
 There are separate breakfast, luncheon and dinner menus for 365 
 days. It contains 1*7 recipes for beef dishes, 22 for breads, rolls 
 etc., 8 for butter, 23 for cereals, 603 for desserts in general, 400 eggs, 
 580 fish, 49 game, 23 hors d'oeuvres, 91 lamb, 79 mutton, 58 pork. 
 168 poultry, etc., 64 salads, 12 sandwiches. 91 sauce.s, 405 soups, 
 95 veal, and 339 recipes for vegetables. A supplementary chapter 
 contains recipes from foreign countries acquired by Mr. FUippinl 
 
 in his travels. 1.059 pages SI . 50 
 
 A Guide to Modern Cookery, (,A. EscO'fler, Of the Carlton 
 
 Hotel, London), is the newe*;! of the modern cook books. Mr. 
 EscofBer ranks very high in his profession and has gained fame from 
 his mastery of the culinary art. His book is S50 pages, 2.973 recipes; 
 Is printed in large clear type, and reflects only that which is first- 
 class. It is indexed both fcjr recipe number and page number . . .. S4 
 
 the \VI^Idorf Cook Book S2.50 
 
 Filippini's One Hundred Ways of Cooking Egfes SO. 50 
 
 Dainty Dishes, (Adolphe Meyer), is devoted to hors d'oeuvres 
 and savories (hot and coldi, fish and shellfish, entrees, vegetables, 
 eggs, and cheese dishes. It is a very handy book for the high- 
 class chef who would be informed on the newer dainties SI 
 
 The American Salad Book, (DeLoup;, covers salads Of all 
 kinds — meat, fish, vegetable, flower, and fruit — condiments, dress- 
 ings, and sauces SI . 25 
 
 Salads, Sandwiches, and Chafing Dish Dainties, (Janet Mc- 
 Kenzie llilli. is a valuable book, particularly from its illustrations, 
 showing the ai)pcarance of the dishes ready for service and daintily 
 garnished. The book is a classic of its kind; and while written for 
 family use, has found quite a large sale with hotels, restaurants, 
 
 clubs, and caterers SI. 50 
 
 Th« Book orE^treos, (J. Mc. K. Hill) Si .5 
 
 Chineaeand Japanese Cook Book SO . 50 
 
 Baker's Bread, (Faul Richards) is a handy volume containing 
 reliable information upon the subject treated. Hundreds of recipes 
 arr; given, including for buns and rusks, coffee cakes, doughnuts; 
 mulfliis, and griddle cakes; hearth baked, French, home-made, rye, 
 Vienna, and special bread?; individual breads and rolls; zwiebach 
 and stollen; yeasts and their use; also a valuable chapter on flours. 
 
 especially as rcg ' rds testing and storage SI 
 
 Ice Cream and Cakes is a popular book (OF the pastry cook's 
 
 library. Contains nfarly -^OOrecipes SI. 50 
 
 Huling 's American Candy Maker g 5 
 
 The Art of Baking and Ornamental Confectionery, (Her- 
 man Hueg>, printed in the English and German langUi.ges, is a 
 standard and popular work. It contains several illustrations of 
 designs for cakes, hordes, pyramids and centerpieces. . . . . . .S2.50 
 
 Hueg's Art of Baking. Condensed SO. 50 
 
 Carving and Serving (Mrs. Lincoln) S0.75 
 
 Seurre's Practical Cookery Guide $2.00 
 
 Canning. Preserving and P icklinft. by Marion Neil. ...SI 15 
 
 Preserving and Picklini; ( G^i ne Lemcke) SI 
 
 Universal Dictionary of Menus: One Of the most Serviceable 
 books for translations. It is printed in Switerzland and imported 
 by the Hotel Monthly. Contains the irench, English and German 
 translations of biM of fare di.shes in parallel columns. Is particurlla y 
 serviceable for preparing bills-of-fare 10.75 
 
 Food Values by Edwin A Locke . .$1.25 
 
 Food. What It Is & Does, by Edith Greer. Illustrated. SI .25 
 
 The Something Different Dish, by M. H. XeU. A collection 
 
 of recipes for out-of-the-ordinary dishes. 40 illnstrations. . . SO 50 
 
 Remco's Manual of Apartment House Service is of Value 
 
 to hotelkeepers for the information it gives regarding the back part 
 of the house, in particular the engineers' and firemen's depart- 
 ments; and elevator mens, janitors', porters' and housemen's 
 
 work; rules for the help, how to rid of vermin, etc $1 
 
 The to Up-Date-Waitress, iJ. McKHJll $1.50 
 
 A Guide to Hotel Housekeeping, (Mary E. Palmer) $1 
 
 Institution Recipes, (Em ma Smedley) $1.25 
 
 The American Cook Book, (J. McK. Hill) $1 
 
 Quotations for Occasions has i ts selections subdivided under a 
 hundred or more beads so that the right one for the right course or 
 
 the right subject can be quickly referred to $1.50 
 
 The Grocers' Encyclopedia, the most complete and best Il- 
 lustrated work on foods ever produced, 750 pages, 8x11 Inches. 
 
 An invaluable book for the manager, steward and chef SIO 
 
 Fancy Drinks and Popular Beveragesby (William Schmidt)pre- 
 
 sents 500 recipes of the kind prepared only in f^rst-cla-ss places, 50ct3. 
 
 Jerry Thomas' Bartender's Guide iS an oldtime Standard 
 
 work Paper 50 cents; cloth 75 cts. 
 
 Modern American Drinks (George J. Kappeler) a Standard 
 book because of its reliability $1 
 
 The Wine Steward's Manual gl 
 
 The Dispensers' Formulary or Soda Water Guide. A prac- 
 tical handbixik for soda fountain operators, consisting of over2 000 
 tested formulas for soda fountain products, with complete i nfor'ma- 
 tion on fountain service, fountain standards, ice cream standards 
 and formulas, and 1 uncheonctte service, ncluding an appendix of 
 manufacturers' formulas, together with descriptive information of 
 
 their fountain apparatus, sundries and supplie s SI. 50 
 
 Senn's Twentieth Century Cook Book, 1,000 pages, an all- 
 
 around cook book, profusely illustrated «jj 
 
 Senn's Menu Book and Practical Gastronomy Is the mOBt 
 
 popular culinary reference book published in Europe. It presents 
 the bill of fare names of dishes in the French language, together 
 with concise explanation in the English. Several pages devoted 
 to sample menus, also to a culinary dictionary with pronunciation 
 feature, and information as to when foods a re in season $2 
 
 Senn's The Art of the Table is devoted in the main to how to 
 wait on table, how to fold serviettes, and how to carve The 
 chapter devoted to '■waiting"covers the waiter's work very thoroly, 
 including the service of wines, the making of popular bever.ages 
 and the care of tablewares. Illustrated gx 
 
 Senn's Recherche Side Dishes SI 25 
 
 Senn's How to Cook Vegetables, 500 recipes. Most of the 
 vegetables are illustrated, showing appearance in raw state SI. 25 
 
 Senn's Recherche Hors d'Oeuvres and Sandwiches. Con- 
 
 tains a large variety .sandwiches, rclishps. ca napes, etc SO. 60 
 
 Senn's Potato Cookery, 300 r ecipes SO. 75 
 
 Senn's Book of Salads devoted to green and other vegetables, 
 
 flsh. poultry, game, meat and fruit salads $0.50 
 
 Senn's Cooking in Stoneware SO 50 
 
 Senn's Eggs and Omelets SO. 75 
 
 Senn's Cookery for Invalids and the Convalescent . ..S O 50 
 
 f:iubs and Their Management S2.50 
 
 .\mcrikanische Gerichte, by .Alfred Fries, grill room chef of 
 the Congress Hotel, Chicago. This book is entirely in German. 
 Its principal mi.ssion is to give recipes for the newer dishes called 
 
 for i n high class places SI . 50 
 
 German National Cookery for American Kitchens (Da- 
 vadis), printed altogether in German. (Also this book translated 
 
 into English.) Each book sells for SI. 25 
 
 Guide du Maitre d'Hotel, in F'rench $1 
 
 Genuine German Cooking and Baking (Lena Meier), recipes 
 
 printed in Oernian and English S2..')0 
 
 The John Willy Hotel Directory of the United States and 
 Canadalists about 15,000 hotels, giving sofar as obtainable, the 
 plan and rate per day. Puhllsiied in I'ebniary of each year 50 cts 
 Hotel Monthly Back Numbers: The only reference library 
 of hotel technical information is that to be found in the back num- 
 bers of The Hotel Monthly, dating from 1893 to the present time. 
 The complete set of these books is not obtainable, but ' "urtecn or 
 more of the volumes are on sale. They are bound up a year to the 
 book. Each year that can be supplied up to 1908 is SI the volume. 
 The later years, are each SI. 50 
 
 THE HOTEL MONTHLY: Every person encaged in the 
 hotel and catering trades will find THE HOTEL MONTHLY 
 of service to liim. The periodical is issued on the loth day of 
 each month, is 100 pages, and published for the purpose of 
 disseminating ideas of value. The subscription price is $1.00 
 the year : a single copy for sample is ten cents. 
 
 Books sent by mail or express, charges prepaid, 
 upon receipt of price. 
 
 For Sale by JOHN WILLY 
 
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