Congress Hotel, home of a thousand homes

the long version

This book describes the "rare and piquant dishes" served in the Congress Hotel's various dining rooms. It was copyrighted in 1914 by Nathan M Kaufman who was President of the Congress Hotel Company in Chicago from about 1911 until his death in November of 1918. Mr. Kaufman traveled extensively throughout Europe starting in 1892 when he traveled to England on business. He was both wealthy and a gourmand so he was able and willing to sample the cuisine of all of the countries through which he traveled. When he took over the management of this famous old hotel, he began offering several "rare" dishes in a special menu, which, as the book says, could be requested from the Maitre D, but were not printed in the regular menu. Included are enticing descriptions of these dishes, such as Beluga Caviar with Blinis,Tomato Volga, Consomme Nids d'Hirondelles, and so on. He does not offer their recipes, however. This "handbook" of the Congress Hotel also prepares its reader for the excellent service and ammenities to be expected during a stay there, beginning with a personal greeting from the doorman, whom, it was promised, would address them by their own name as he opened their taxi door! This personal acknowledgement was meant to make the guest feel immediately welcome, even as he alighted from his taxi at the "Home of a Thousand Homes" The Congress consisted of 1000 rooms, hence the title. The book was prepared by Irving S Pauli (a Google search turned up his name as the writer of the Domestic Commerce portion of the Abstract of the United States, 1922) and W S Goodnow. It is beautifully illustrated by Florida artist, decorator, and builder, Sam Stoltz (1876-1952) who studied commercial art in Chicago as a young man (http://www.wppl.org/wphistory/SamStoltz.html) and A Fred Tellender. This little book gives an interesting look into the cuisine, ettiquette, and furninshings of a grand hotel of the early 20th Century. The illustrations, some in color, share with the reader views of fine diningrooms, lobbies, and boutiques as well as their occupants, men in white tie and tails, women in hats and formal attire of the times.