more Miss Rosa Rosella will interpret your Character and Predict your Future. Her Gratuities are Voluntary". While the visual aesthetics of MacDougall's eateries were distinctly European, her menu items were largely American-style offerings. Fried chicken, lamb chops, and kidney and mushrooms on toast are all items that were found on her establishments' menus. Publications Coffee and Waffles MacDougall was first published in 1926 with the release of her cookbook, Coffee and Waffles, just before opening of her fifth coffee house. The book covers a broad range of recipes for “cakes, sandwiches, salads, coffee and tea". Additionally, the book includes the author's personal contemplations regarding the entertaining and life. The Autobiography of a Business Woman Her second book, The Autobiography of a Business Woman, was published in 1928. The autobiography details the successes and failures of her life as a daughter, a mother, a wife and a successful business women. The Secret of Successful Restaurants In 1929 MacDougall published her third book, The Secret of Successful Restaurants. The book is a detailed guide to readers on how to own and operating a successful restaurant. The guide even included hour-by-hour schedule that MacDougall set for her kitchen staff, waiters and waitresses and managers. Alice Foote MacDougall’s Cook Book Her final publication, Alice Foote MacDougall’s Cook Book, was released in 1935. The cook book was released during the Great Depression, so accordingly MacDougall placed emphasis on frugality in many of her recipes. In the beginning of the cook book MacDougall placed a short section titled "Reflections on Waste but Not Wasted Reflections" in which she provides money-saving tips and highlights the low-cost nature of the recipes found in proceeding chapters. One such tip suggest that the reader re-heat roast beef leftovers and either place them on toast or include them in a salad. Legacy For many years MacDougall ran her business operations as the sole owner. During this time she recruited both her sons, Allan and Donald, to take on leadership roles in the business. Allan served as president while his brother Donald served as vice president. When her sons assumed these roles, MacDougall changed her position within the company to chairman and treasurer. At the height of success, MacDougall's restaurant empire included nine eateries in the state of New York. MacDougall's company transformed from a one-person operation to running a staff of 700 by 1927. The popularity of MacDougall's restaurant empire in