_Late Caterer of Astor House and Rossmore Hotel of New York, and Continental Hotel of Philadelphia._ In issuing this little volume the publisher is aware that the market is already deluged with “cook-books,” both good and bad; but the aim in this instance is to utilize the experience of a caterer, who has spent twenty-five years of his life in the service of leading hotels and restaurants all over the country, besides catering to the appetites of thousands of private families. The well-known and unsurpassed cuisine of the hotels where he has been employed would of itself form testimony conclusive of his culinary ability, but he possesses besides numerous flattering letters from private part…
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