A standard work brought up to date, with a few changes noted. One change is the indication of both weights and measures made by request of smaller groups than the fifty or more for which the quantities are planned. The recipes included represent the tested most popular dishes. The authors urge employers who use this book to train their employees to follow recipes carefully- size of utensils, relative quantities, procedure, all are scientifically accurate. Invaluable for restaurants, institutions, large public functions. Not intended for the person who has a household of varying size (boarding house, small inn, etc.)- and for that market a book is still needed.