We are offering THE STEWARD'S HANDBOOK AND GUIDE TO PARTY CATERING. In Five Parts. Part I. - Hotel Stewarding and Composition of Bills of Fare. Part 2. - Restaurants Stewarding and Public Party Catering. Part 3. - Catering For Private Parties, and Head Waiters and Their Troops. 4. - A Dictionary of Dishes and Culinary Terms and Specialties. 5. - How To Fold Napkins. By Jessup Whitehead; Jessup Whitehead. Chicago, IL. 1889. This book is hard-bound in brown cloth with gilt stamping on the upper cover and spine. The covers show scuffing/mottling and soiling, edge-wear, and rubbing to the corners and spine-ends. There is some faint damp-staining to the outer edge of the lower cover, which is barley visible on the outer edge of the first and final few pages. There is a nick to the center of the spine. The hinges are cracked, causing some play in the upper cover. The text-block is solid. The contents are bright and generally clean with illustrations, but with some damp-staining to the outer edge at some pages near the center. 

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