A) Knife and Fork in New York: Where to Eat and What to Order, by Lawton Mackall, Doubleday & Co. NY, 1949, with dust jacket.

B) Tea Room and Cafeteria Management, by R.N Elliott, Little, Brown and Company, Boston, 1931.

C) Modern Luncheonette Management, by EM Fleischman. Ahrens, NY, 1955 edition, ex libris.

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