Designed to aid those who cook meals for profit, Jessup Whitehead's 1893 "Cooking for Profit" not only provides recipes for breakfasts, lunches, and dinners at diners, lunch counters, and hotels, but also "Bills of Fare," "A Dictionary of Cookery," and a diary of "Eight Weeks at a Summer Resort," providing for-profit chefs with ideas and practical examples for use in their own kitchens.