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Digitized by the Internet Archive
in 2006 with funding from
IVIicrosoft Corporation
http://www.archive.org/details/cookingforprofitOOwhitrich
COOKING FOR PROFIT.
A New American Cook Book
ADAPTED FOR THB USE OP ALL
WHO SERVE MEALS FOR A PRICE.
BY
JESSUP WHITEHEAD.
Third Edition.
JESSUP WHITEHEAD i Co., Publishers
189a
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Cc^l f^^'^
rx
mi
Entered according to Act of Congress, in the office of the Librarian at Washington,
by Jessup Whitehead, 1S82.— All rights reserved.
TX7/$
Bros
In compliance with cun-ent copyright
law, U. C. Library Bindery produced
this replacement volume on paper
that meets ANSI Standard Z39.48-
1984 to replace the irreparably
deteriorated original
1998
CONTENTS.
PART FIRST— Some Articles for the Show Case. The Lunch Counter. Restannmt
Breakfast, Lunches and Dinners. Hotel Breakfasts, Dinners and Suppers.
Oyster and Fish House Dishes. The Ice Cream Saloon. Fine Bakery Lunch.
Quaker Dairy Lunch. Confectionery Goods, Homemade Beers, etc.
PART SECOND— Eight Weeks at a Summer Resort A Diary. Our daily Bill of
Fare and ivkat it costs. A Party Supper for Forty Cents per Plate. The Art
of Charging Enough. A School Commencement Supper. Question of How
Many Fires. Seven Fires for fifty persons vs. OTtefire for fifty. The Round' of
Beef for Steak. A Meat Block and Utensils. Bill of Groceries. A Months
Supply for a Summer Boarding House^ -with Prices. A Refrigerator Wanted.
About keeping Provisions; Restaurant Patterns. A Good Hotel Refrigerator.
Cost of Ice to supply if. Shall we have a Bill of Fare? Reasons -why: a Blank
Form. Is Fish Cheaper than Meat? Trouble with the Coffee. How to Scrub
the Kitchen. Trouble with Steam Chest and Vegetables. Trouble with the
Oatmeal. Building a House with Bread Crusts. Puddings without Eggs. A
Pastry and Store Room Necessary. A Board on a Barrel. First Bill of Fare.
Trouble with Sour Meats. Trouble with the Ice Cream. The Landlord's Birth-
day Supper. Showing how rich and fancy Cakes were made and iced and orna-
mented witJiont using Eggs. The Landlady's Birthday Supper. Trouble in
Planning Dinners. Trouble with Captain Johnson. Trouble in Serving Meals.
Trouble with the Manager. Breakfasts and Suppers for Six Cents per Plate.
Hotel Dinners for Ten Cents per Plate. Hotel Dinners for Seventeen Cents per
Plate. Supper for Forty for Eight Cents per Plate. Breakfast for Forty for
Nine Cents per Plate. An Expensive Wedding Breakfast, for the Colonel and
the Banker's Daughter. Four Thousand Meals. Review. Groceries for 4,00a
Meat, Fish and Poultry for 4,000. Flour, Sugar and Coffee for 4,000. Butter
and Eggs for 4,000. Potatoes, Fresh Vegetables and Fruits for 4,000. Canned
Fruits and Vegetables for 4,000. Milk and Cream for 4,000. Total Cost of
Provisions for 4,000. How to Save Twenty Dollars per Week. How Much we
Eat, How Much we Drink. How Much to Serve. Work and Wages. Laundry
Work. Fuel, Light and Ice. Total Cost of Board. How Much Profit? How
Many Cooks to How Many People? Boarding the Employes. Boarding
Children. Meals for Ten or Fifteen Cents. Country Board kt Five Dollars.
If — a Bundle of Suppositions. Keeping Clean Side Towels. How Many Fires
— Again. A Proposal to Rent for next Season. Conclusion.
THE CONTENTS ALSO INCLUDE:
ONE HUNDRED DIFFERENT BILLS OF FARE— Of Actual Meals, all with
New Dishes ; the Amount and the Cost per Head.
ELEVEN HUNDRED RECIPES.— AH live matter that every Cook needs— both
by Weight and by Cup and Spoon Measure.
A DICTIONARY OF COOKERY— Comprised in the Explanations of Terms and
General Information contained in the Directions.
ARTISTIC COOKERY.— Instructions in Ornamentation, with Illustrations, and
Notes on the London Cookery Exhibition of 1885.
PREFACE.
iliU book Is tn many respects a continu-
ation of the preceding volumes in the series,
tt fulfills the designs that were intended but
not finished before, more particularly in the
second part which deals with the cost of
keeping up a table. It is not an argument
either for or against high prices, but it
embodies in print for the first time the
methods of close-cutting management
which a million of successful boarding-
house and hotel- keepers are already prac-
tising, in order that another million who
are not successful may learn, if they will,
wherein their competitors have the advant-
age. At the time when the following in-
troduction was written, which was about
four years before the finish, I was just
setting out, while indulging a rambling
propensity, to find out why it was that my
hotel books which were proving admirably
adapted to the use of the ten hotels of a
resort town were voted "too rich for the
blood" of the four hundred boarding-houses ;
also, it was a question how so many of these
houses running at low prices are enabled
to make money as easily as the hotels
which have a much larger income. At the
same time some statistician published a
statement that attracted attention showing
that the vast majority of the people of this
land have to live on an income of less than
fifty cents a day. At the same time also an
English author published a little book,
which, however, I have not seen and did
not need, with the title of "How to live on
sixpence a day,* (twelve cents) which was
Presumptive evidence that it could be done.
n quest of information on these points I
went around considerably and found a good
many "Mrs. Tingees" who were not keep-
ing boarding-houses, and I honor them for
the surpassing skill that makes the fifty
rents a day do such wonders ; but the right
rein was not struck until the opportunity
occurred to do both the buying and using
of provisions from the very firet meal in a
Summer Boarding House.
In reference to unfinished work I take
the liberty here of saying that the bills of
fare In this book with the quantities and
proportions and relative cost from the con-
tinuation and complete illustration of an
article entitled "The Art of Catering" in
Hotel Meat Cookinff. K nowing how much
to cook, how much to chargi% ho>r to pre-
vent waste ana an such questions rmitec
there are carried out to an answer in then
pages. In regard to the use of French names
for dishes it is necessary that a statement
should be made. A great reform has taken
place in the last ten years in the com-
position of hotel bills of fare, and the subject
matter of these books having been widely
diffused by publication in the hotel news-
papers, has undoubtedly had much to do
with the improvement that is now obsenr-
able. My own design was, however, to ex-
plain French terms, give their origin and
proper spelling, and to that end I had a
mass of anec(k>tes, historical mention and
other «uch material collected to make the
explanations interesting. As a preliminary,
I began exposing the absurdities com-
mitted by ignorant cooks and others trying
to write French, and before this had pro-
ceeded far the newspapers took up and
advocated the idea that French terms should
be abolished altogether. If that was to be
the way the knot of misspelling and mis-
naming dishes was to be cut, there was no
use for my dictionary work and the mate-
rial was thrown away ; I followed the new
path and it proves a plain and sensible one.
At the same time there is an aspect of the
subject which cooks seeking situations
perceive and editors of newspapers may
never think of, and that is that there are
many employers whom the reform has not
reached who will pay a hundred dollars for
a cook who can give his dishes imposing
foreign names more willingly than fifty
dollars to a better cook who can only write
United States. First class hotels which
have all the good things that come to
market avoid French terms. They that
have turkey and lamb, chicken, peas and
asparagus, oysters and turtle and cream
want them shown up in the plainest read-
ing; to cover them up with French names
would be injudicious; but if we have but
the same beef and mutton every day, the
aid that a few ornamental terms can give
is not to be despised. First of all it is
requisite that those who use such terms
should know what they are intended tt m-
dicate and how they should be spelled and
then they can be taken or left according
to the intelUgen. judgment of those ca»
cemed I. W
COOKINQ KOR PrOKIT.
INTRODUCTORY.
The pleasing discovery has recently
been made by the writer, in the pursuit
of a new business, that the interest in the
subject of cookery is universal and only
wants the proper sort of instructors, the
right kind of books and some way or
making it known that they are the right
kind to set everybody to trying their capa-
bilities in this at once the most useful and
most ornamental art. True, there are
cook books already by the hundreds, but
that is not all that is required, a greater
difficulty than to write and compile a
book 0!i the subject is to get people to
read it, and certain pages or even cer-
tain items that might be veritable jewels
of knowledge at times to the possessors
of the books lie there undiscovered.
We have already tried the conversa-
tional style in writing about cooking, and
have reason to be satisfied with the re-
sults of the experiment as far as it has
gone. We have the satisfaction at least
of finding that what has been written has
been read, and what we have learned of
our subject has in that manner been
made plain to such readers as had need
of the knowledge.
Amongst all the commendations of oof
published hotel book, the "American
Pastry Cook," received from the work-
ers who have tried and know , and some
of whom have even written gratefully for
the help ihey found in it, we have met
no harsher adverse criticism than that of
a fashionable caterer of prominence in his
own city, who said that it was too good ;
that if the author could make the arti-
cles in it, and as good as described, he
ought to be in a certain famous hotel,
"where the best they can get is not good
enough for them."
This though not intended for praise,
certainly was praise of the highest kind,
for the book having the ambitious title
of American Pastry Cook, and the vol-
ume next to come being the American
Cook, ought not to show American cook-
ery and the American table to be in any
repect inferior to that of any other nation
or people whatsoever. That book does,
and the whole work will when comple-
ted contain the cheapest and best articles
as well as the costlier kinds, but cheap-
ness is not put in the foreground.
It is now proposed to run serially in the
Hotel Gazette a book with some original
features, having the cost of each article
SAN FRANCISCO HOTEL GAZETTE'S
carefully counted ami all superfluities that
are eet down as optional in other books left
out of this altogether. It is to be a book
that will show how to make money by
cooking; a book suited to the wants of
an immense number who live by board-
ing others at the lowest rate compatible
with respectability of appearances, and
a book that shall be on the same plane
of everyday life with the people in the
smaller hotels and in private houses that
the writer meets with every day. They
do not run bills of fare, nor plan nor
reckon up their- meals at from fifty cents
to one dollar each person.
A book of this character must recog-
nize the great fact that there are infinitely
more women engaged or interested in
cooking than men; it is hardly too much
to say that every woman is interested,
and they do not need to be told that they
ought to know how to cook, that ia ac-
knowledged in advance, but, **oh dear I
the toil 1 the dry uninteresting study of
the incomprehensible cook books 1 "
Said a lady laughingly, the other day
in a parlor full of friends — a lady of
wealth and position, the daughter of a
prominent judge, and the wife of a lead-
ing lawyer of that section — ' ' When we
were married my husband said he would
give me a fifty-dollar bill if I would learn
tom;ke good bread. Wc have been
married five years and I have not learned
yet, but I think I can out of tliis book.
1 am going to try to secure that green-
biick yet!"
Said another one the same day, and
this one was extremely poor, the only
worker in the family, having a sick hus-
band— *'Now I find I can make things
from my book that sell well in the win-
dows, we will give up trying to keep
boarders, that is killing us both and pay-
ing nothing, almost."
To meet the wants of thousands such,
it is necessary to adopt the household
cup and spoon measures where measures
are wanted. Curious as it may seem to
workmen these people in small hotels
find one of the greatest difficulties of
life in having to weigh and measure,
very few possess scales and they do not
realize generally that absolute success,
and success every time depends upon
the exact proportions of their ingredi-
ents. As it is impossible for us to give
exact proportions without a better stand-
ard than the variable size of the cups
in use we shall have to give a double
set of measures, one by the cup and the
other by pint and pound.
Persons who practice from this book
can find which cup holds half a pint,
which is half a pound of water, and the
standard, and always using the same
can soon learn to measure as many
ounces as they want in it by observing
the difference of the specific gravity of
each article used. Thus:
No. 1— Cup and Spoon Measure.
A CUP means the common size of
white cup generally used in hotels and
restaurants that holds -^ pint of liquid.
Wateb. — A pint is a pound, a cup is
J pint, therefore a citp of water is 8 oz.
Milk. — A cup of milk is J pint, or 8
oz.
Eggs by Measure. — A cup of yolks
or whites or of uoth mixed is ^ pound,
equal in weight to five large eggs. It
takes 9 whites to till a cup. It takes
13 yolks to fill a cup. When you have
yolks left over, it is near enough to count
2 yolks equal to one egg, or a cup of
yolks as good as 7 eggs because richer
than whole ones. Water should be
added to them to increase the bulk and
make them capable of being beaten
light.
Eggs by Count. — 10 eggs average
a pound : 5 eggs fill a cup. When there
are duck, goose, turkey, bantam or
guinea-fowl eggs to be used, iustead of
counting they can be measured after
breaking for cooking purposes by the
above rule — i e, a cup of eggs is equal to
5 ordinary hen's eggs.
Butter. — A cup of cold butter is 7^
ounces, if pressed in quite solid. A cup
of ibelted butter is J oz lighter. It is
COOKING FOR PROFIT.
usually near pnough for cooking to call
a cup J pound. Butter size of an egg is
1^ ounces.
Labd. — Same as butter.
Sugar. — A level cup of granulated
sugar is 7 ounces — 2 cups is 2 ounces
less than a pound. Although sugar by
the grain is heavier than water, and will
sink instantly the air spaces between the
grains make a cupful weigh less than so
much liquid. ^ pound of granulated
sugar is a cup rounded up. The pow-
dered sugar that is known as fine gran-
ulated weighs the same, icing sugar or
flomr of sugar is lighter, a cup is but 6
ounces. All that can be scooped up in
a cup out of a barrel of any grade weighs
9 ounces. Brown sugar a level cup is
6 ounces. Up in the mountains the cake
receipts people have been used to, fail.
It is all because of the sugar. So much
sugar cannot be used at great elevations
as at sea-level, hence the reason for be-
ing particular about the weights.
Molasses. — A cup of thick molasses
weighs 12 ounces — that is three-quar-
ters of a pound — half as much as water
and 5 ounces more than so much sugar.
Thin syrups, however, do not weigh
quite so much.
Flour. — A level cup of flour is 4
ounces. A cup heaped up with all that
can be dipped with it out of a barrel is
7 ounces, nearly twice as much as the
level. A quart of flour just rounded
over is a pound.
Bread-crumbs. — A cup of bread is 4
ounces pressed in rather solid. A
pound of bread is a pressed-in quart.
Corn-meal. — A cup of corn-meal is 5
ounces, 3 rounded cups are a pound, or
a pound of corn-meal is a little less than
a level quart.
Oatmeal. — A level cup of oatmeal U
6 ounces. All that can be dipped up
with a cup weighs 7 ounces — nearly ^
pound.
Corn Starch. — A level cup of starch
flour or cooking starch is G ounces, the
same as corn-meal. All that can be
heaped in a cup weighs 7 ounces.
Farina. — The same as starch.
Rice. — A level cup weighs 7 ounces
All that can be heaped in a cup weighs
9 ounces.
Light Bread Dough. — A rounded
cup is ^ pound.
A Basting-spoon means the pressed
iron spoon about half as long as one's
arm. The bowl of most of them of dif-
ferent lengths of handle holds the same.
Six basting-spoons of liquid are -J pint or
a cup. It is the most useful measure for
molasses. A full spoon of molasses is 2
ounces. A basting spoon of melted but-
ter or lard not quite full is 1 ounce, 6
spoons brim-full will be -^ pound of
butter.
A Table-spoon 14 times full is a cup
or ^ pint of water,''2 tablespoons of mel-
ted butter is 1 ounce. It is near enough
to count a tablespoonful ^ ounce of any
fluid except molasses of which a table-
spoon may be made to take, up an ounce.
A heaping tablespoon of sugar is 1 ounce,
G or 7 will fill a cup. A heaping table-
spoon of starch is 1 ounce, 4 will fill a
cup — starch can be heaped so much
higher than sugar. A moderately heaped
tablespoon of flour is 1 ounce, three fully
heaped will fill a cup — 4 ounces.
Of eggs broken in a cup, 3 tablespoons
are equal to 1 qq^.
A teaspoon is ^ a table spoon. When
baking powder, cream tartar, sugar,
starch and the like is to be measured a
rounded teaspoon is meant. It is near
enough in most cases to count a tea-
spoonful ^ ounce.
In the absence of such a table as the
foregoing ready prepared we have found
such questions the most perplexing of
any that have been given us to an-
swer. It looks now as if any of those
who are opposed to scales and weights,
might so well acquaint themselves with
the capacities of one cup as to become
accurate cooks, and safe from the dis-
couraging effects of culinary failures.
SAN FRANCISCO HOTEL GAZETTE'S
SOME ARTICLES FOR THE SHOW
CASE.
2— Angel Food or White Sponge Cake
WHITEST AND FINEST CAKE MADE.
5 whites of eggs — or six if small.
5 ounces fine granulated sugar — ^ cup
large.
2 J ounces flour — J cup large.
1 rounded teaspoon cream tartar.
1 teaspoon vanilla or lemon extract.
Mix the cream tartar in tte flour by
sifting them together. Whip the whites
firm, put in the sugar and beat a few
seconds, add the flavoring, then stir in
the flour lightly without beatiug. As
soon as mixed put the cake in the oven.
It needs careful baking like a meringue,
in a slack oven and should stay in from
20 to 30 minutes. A small, deep, smooth
mold is the best and should not be
greased. When the cake is done turn
it upside down and leave it to get cold
in the mold before trying to take it out.
When you have pure cream tartar
from a drug store use only half as much
as of the common lest the cake taste
of it.
3— Plain Glaze or Icing for the Above.
4 tablespoons powdered sugar.
1 white of an egg.
Put the sugar in a cup and mix it with
the white ot egg. As soon as the sugar
is fairly wetted it is ready. It dries
pearl white; takes but a minute to make.
Spread it all over the bottom and sides
of -'angelfood."
Cost of material 15c., size 1 quart;
weight 15 oz.
The rule for the foregoing in large
quantities is an ounce of sugar to each
ounce of white of eggs and half as much
flour. Those who deal in it largely say
it is, or at least was before they got it
into a regular routine, the most trouble-
some cake they made, the tendency be-
ing always to fall in the middle. They
now use plain deep molds having centre
tubes of unusually large size. There i»
no difficulty with small cakes. But the
whites must be whiipped quite dry in &
cold place.
4— Lady-Fingers.
7 ounces granulated sugar — 1 cup.
4 eggs.
3 tablespoons water.
6 ounces flour — 1 heaping cup.
1 ounce sugar to dredge.
Separate the eggs, the whites in a
bowl, the yolks in the mixing pan. Put
the sugar to the yolks and stir up, then
add the water and beat with a bunch of
wire 10 minutes. Have the flour ready.
Whip the whites with the wire g^^
whisk till they are firm enough to bear
up an e^^. Mix the flour in the yolks
and stir in the white of eggs last.
Put the batter into a large paper
comet with the point clipped off", or into
a lady-finger sack and tube, and press
out finger lengths in regular order on a
sheet of maniila paper. When the sheet
is full dredge fine sugar over, catch up
two corners of the sheet and shake off
the surplus, and lay it on a baking-pan.
Bake a light yellow-brown in about 6
minutes. Take off by wetting the paper
under side and stick the two cakes to-
gether while they are still moist.
Cost of material 14c.; number of
cakes 6 dozen pairs, weight 18 oz.
5— Star Kisses.
8 ounces fine granulated sugar — round-
ed cup.
4 whites of eggs.
1 teaspoon flavoring.
Whip the whites with a bunch of wire,
in a cold place until they are firm enough
to bear up an egg, add the sugar and
flavor and beat a few seconds longer.
Put the meringue paste thus made into
a sack and star-pointed tube or else into
a stiff paper comet having the point cut
COOKING FOR PROFIT.
like saw teeth and press ont portions size
of walnuts on to pans slightly greased
and then wiped clean. Bake in a very
slack oven about 10 minutes or till the
kisses are of a light fawn color and
swelled partially hollow. They slip off
€asily whea cold.
Cost of material 10c; number of cakes
6 doz. , or according to size.
6— Fairy Gingerbread,
Wafers.
or Ginger
This appears to have originated in
Boston where it is held in high favor and
it is a sort of social duty to know how to
make it. No eggs needed.
1 cup butter — 7 oz.
2 cups light brown sugai — 13 oz.
' 1 cup milk — }t pint.
4 cups flour — 1 pound.
1 teaspoon ground ginger.
Warm the butter and sugar slightly
and rub them together to a cream. Add
the milk, ginger and flour. It makes
a paste like very ttiick cream. Spread a
thin coating of butter on the baking pans,
let it get quite cold and set, then spread
the paste on it no thicker than a visiting
card, barely coveriug the pan from sight.
Bake in a slack oven, and when done
cut the sheets immediately into the shape
and size of common cards. This is also
known as euchre gingerbread. la served
in packs and eaten between games.
Do it up in paper packages to prevent
breakage, with one sheet outside.
Cost of material 23c; weight 2 J
pounds* cakes innumerable.
7— Jelly Roll.
1 cup sugar — 7 ounces.
4 eggs.
1 cup water small.
2 cups flour — 9 ounces.
1 large teaspoon baking powder.
■J cup fruit jelly or thin marmalade.
Separate the eggs, the whites in a
good-sized bowl, the yolks in the mixing
|)an. Put the sugar to the yolks, stir
up, then add the water and beat up till
they are light and thick. jNIix the pow-
der in the flour, whip the whites to a
very firm froth. Whftn they are ready
stir the flour into the yolk mixture and
mix in the whipped whites last.
Cut sheets of blank paper the size of
your baking pans, spread the batter on
them, without previous greasing, as thin
as can be, and bake in a quick oven
about 6 minutes. Brush over the un-
der side of the paper with water, the
cake laid flat on the table, and take it
off. Spread the cake with thin jelly
and roll up.
It makes it rounder and smoother to
roll it in a fresh sheet of paper and keep
it so until wanted, care being taken that
the cake is sufficiently baked not to
stick. It shoul I be observed that this
and number 4 can both be used for the
same purposes, this is the cheaper.'
Cost of material 19 or 20c. ; weight
over 1^ pounds; light and large.
8— Cocoanut Gems, Cakes or Caramels.
These very quickly and easily made
cream candy drops we learned to consid-
er worth having in our showcase through
observing how rapidly they sold at two
rival fruit and confectionary stands in a
western city. They were freshly stacked
up hi sight close to the sidewalk every
morning, aboiit a bushel in each place as
it seemed, and were all or nearly all sold
by night. They may be found in most
confectionaries under different names.
1 pound granulated sugar — 2 cups.
8 ounces grated cocoanut 2 cups.
J cup of water.
Set the sugar and water over the fire
in a small, bright kettle and boil about
five minutes, or till the symp bubbles up
and ropes from the spoon, and do not
stir it. Then put in the cocoanut, stir
to mix, and begin at once and drop the
candy by tablespoonfuls on a buttered
baking pan. The dry dessicated cocoa-
nut is the easier kind to work with.
With ihe moist, fresh graten more time
SAN FRANCISCO HOTEL GAZETTE'S
shonld be given for the sugar to boil to
the candy point.
Leave a little in the kettle and color
it pink with a iQw drops of cochineal,
adding water if necessary . Drop a spot
of the pink on each white cake ,
Cost of material 20 or 22c. Number
according to size. They sell at 2Jc each.
9— Pound Fruit Cake.
Yellow but spotted with fruit.
The staple every day sort of plum
cake. The fruit does not sink to the
bottom in this mixture.
14 ounces sugar — 2 cups.
14 ounces butter — 2 cups.
11 eggs.
18 ounces flour — 4 rounded cups.
Mix the above the same as pound
cake, then add to it,
1 pound raisins.
1 pound currants.
8 ounces citron.
1 teaspoonful baking powder.
Use seedless raisins. Nothing is good
made full of raisin seeds. Mix the fruit
together and dust it with flour before
stirring it into the batter. The cakes
require ^rom 1 to IJ hours to bake.
2 teaspoonfuls of mixed ground spices,
cinnamon, mace, and alspice, can be
added to the above if so desired. It
changes the appearance of the cake,
however, and renders it perhaps less
saleable. But either way it is an excel-
lent cake.
Cost of material — sugar 10, butter
20, eggs 18, flour and powder 4, raisins
20, cuiTants 10, citron 15 — 97c. ; weight
over six pounds, size a five pint cake
mold full.
Preserving Corn with Salt
Cut green corn oflTthe cob and pack
it in jars in layers with salt enough
between each layer to form a brine
that will cover the corn. Place a
plate or board on top of the corn,
cover the jar and keep in a cool
place.
When to be used soak the required
quantity in fresh water for 24 hours,
changing the water once or twice,
then boil and season with milk and
butter, or make into corn pudding, or
fritters.
The above method used to be uni-
versally followed before canning, be-
came 80 common. The corn is not so
well-flavored, yet serves a purpose in
some places.
Kossuth Cakes.
Make sponge drops large and thick,
hollow out the bottoms, fill the hollow
with whipped cream sweetened and
flavored, and place two together. Dip
them ill melted sweet chocolate or
chocolate icin^ and place on an oiled
dish to dry. They are a Baltimore
specialty, are generally made to order,
only for parties; the price about a
dollar a dozen.
Cheese Fondue, a la Savarln.
It is one form of cheese omelet.
Take equal weights of cheese and eggs
and one fourth as much butter— that
would be 3 eggs, 4 ounces cheese,
butter size of a guinea egg. Grate
the cheese, mix the butter with it in a
pan over the fire, break in the eggs,
season with pepper, scramble all to-
gether same as scrambled eggs, but
not' too hard, as the cheese becomes
tough and ropy if cooked too much.
Cheese Ramequins.
Roll out pie paste, cover it with
grated cheese, fold up and roll out
twice more. Cutout like thin biscuits,
wash over with egg and bake. For
luncheons and teas.
COOKING FOR PROFIT.
THE LUNCH COUNTER.
10 — Alamode Beef Soup.
There is a well established favorite soup
sold in the large cities under this name;
whether any relation to beef-a-la-mode
or not makes no difference whatever. It
is especially adapted for a lunch, or to
be made a meal of, being simply made
thick and of course nutritious with beef
boiled to shreds in it.
To make 12 quarts soup take,
5 gallons water.
5 pounds soup beef.
Shanks and bones, all the water will
cover.
An onion, a carrot, a turnip.
12 cloves, 1 bayleaf.
1 tablespoon salt.
1 tea spoonful black pepper.
Break up the shanks and bones, wash
off in cold water, put them into the boil-
er with the meat not touching the bot-
tom, boil gently for 6 hours, then take
out the piece of beef. Add to the stock
the cloves and bayleaf and continue
boiling until the water is reduced to
three gallons, and the remaining meat is
well dissolved, which may be three or
four hours longer. Strain off the stock
through a gravy strainer, skim free from
fat, set it on the fire again in the soup
pot; cut the vegetables or chop them and
throw them in, and mince the piece of
beef without any fat and add that like-
wise. Boil 4 hour, thicken slightl^y with
flour-and-water, season with the salt and
pepper and skim off the particles of fat
that rise from tEe minced beef. It is
thick with meat and minced vegeta-
bles.
It is not much detriment to such a
soup to have the fat remaining in it,
exce])t the crumbs of fat meat that rise
from the mince and spoil its smooth ap-
pearance, but it is needed for other uses
in the kicchen.
To make soup eveiy day as easily as
possible there must be a regular time
for setting on the first boiler — the stock
boiler — and a routine something like this:
lu the morning when preparing break-
fast and dinner, get the soup pieces of
meat together. After dinner as soon as
possible set the boiler fall of these pieces
and the complement of water on the
range and let it slowly simmer as long
as there is a fire at night. Then the
last thing at night, if warm weather,
strain off the stock and set in a cool
place till morning. But if cold weather
and the stock cannot spoil in the boiler
during the night it will be better to leave
it and draw it off quite clear before the
morning fire is started undei it.
Good soup can be made by setting the
prepared boiler on early in the morning
and drawing off the stock at about 11
o'clock, but it is not the best way for
obvious reasons.
Cost of material — rough bsef at 5,
bones at 2, vegetables etc, 5, 12c per
pound gaU.
11— Cold Baked Ham.
Scrape and carefully shave off the
outside of a ham and saw off the rank
end of the knuckle bone. It is an im-
provement to soak the ham in water 12
hours before cooking.
Boil it in the salt meat boiler from 2J
to 3J hours, according to size. Take
out, remove the rind, trim a little and
bake it brown and shining — about ^
hour.
12— Roast Ham Bread-crumbed.
Boil and trim the ham as heretofore
directed. Mix 3 cupfuls of the sifted
crumbs of dried and crushed bread with
1 cupful of grated cheese. Brown the
ham in the oven only very slightly,
take it out and press upon it all the
bread crumb mixture that can be made
to stick. Put back in the pan and
brown it in the oven carefully all over
8
SAN FRANCISGO HOTEL GAZETTE'S
alike, basting the dry places with a little
clear fat from the pan. The cheese mixed
with the crumbs acts as a cement for
the coating, gives a rich color and a good
flavor. A ham done this way is good
either for hot or cold.
Cost — A 16 pound ham at 12Jc
$2,00. Loss by shrinkage, rind, bone,
waste 6 pounds, 10 pounds nett salea-
ble ham for $2,00 costs 20c per pound.
1 pound of ham makes from 4 to 8 plates,
or 12 sandwiches.
13— Fried Oysters.
1 dozen oysters.
1 cup cracker-meal or crumbs.
■J cup milk batter.
Lard to fry.
Lemon to garnish.
Spread the oysters on a clean napkin
and wipe them dry.
^iix in a small bowl 2 rounded table-
spoons flour with 6 tablespoons milk,
gradually free from lumps and like
cream. Be particular to measure; and
use milk because it takes on a finer color
in frying than if water is used . Dip the
oysters into the batter then into the
cracker-meal or bread crumbs and let
them lie well covered for a while. If so
preferred double bread them by dipping
the second time in the batter and then
in the cracker-meal again.
Fry in hot lard about 3 or 4 minutes
or until brown. Drain in a strainer,
serve heaped in a hot dish and quarters
of lemon at each end.
14 — Fried Oysters in Haste.
Where there is not time to dry the
oysters take
6 tablespoons cracker- meal.
2 large tablespoons flour.
Some oyster liquor in a small pan.
Mix the cracker-meal and flour thor-
oughly together dry. Dip the oysters
out of their own liquor into the meal, out
of the meal into the extra pan of oyster
liquor and out of that into the meal again.
Do not rub the oysters as the bread-
ing will not stick a second time, but press
them in singly. Fiy brown in 3 or 4
minutes, garnish with parsley and lemon.
Cost of material — with bulk oysters
at 60c per quart of 4 doz. oysters 15,
breading 1, lemon 1, 17c. Lard to fiy,
2 oz for each dozen oysters either con-
sumed or damaged 2c — total 19c.
15 — Oyster Fritters.
Mix one-fourth flour with three-fourths
cracker meal dry, and have some oyster
liquor or milk or both mixed in a pan.
Put in a good pinch of salt. Dip the
oysters out of their own liquor into tho
mixed meal, out of that into the oyster
liquor then into the meal again, and do
80 twice more, giving the oysters 4
coats. Fry in hot lard crisp and brown
in 5 minutes. Serve in circular order in
a dish and garnish. These keep the
perfect shape of the oyster and the oys-
ter flavor in the crust much better than
if made by dipping into thick fritter
batter.
Cost — the same as fried oysters.
16— Oysters Sauteed in Butter.
Mix one-fourth flour with three-fourths
cracker meal (or sifted crumbs of dried
breadj dry. Dip the oysters out of their
own liquor into the meal, press down
without rubbing and give them a good
coating.
Put 1 ounce of butter into a frying-
pan and melt it. Lay one dozen oysters
in close enough to stick together by the
edges. Fry carefully as butter easily
bums, imtil the under side is nicely
browned, then lay a plate upside down
upon them, turn over and slide them
back into the pan again and brown the
other side. Serve them still caked to-
gether on a hot plate.
Cost of material — oysters 15, bread-
ing and lemon 1, butter 2, 18c per doz.
17— Oyster Pies— Individual..
These are covered pies of the usual
COOKING FOR PROFIT.
well-known form containing from 12 to
18 email oysters. They are served in a
deep plate with a soup ladleful of oyster-
stew liquor poured around. The pies
are about the size of a large saucer.
To make 10 such pies take for the
crust,
20 ounces flour — 5 cups.
8 ounces lard or suet — 1 rounded cup.
1 cup water.
1 teaspoon salr.
Rub the lard into the flour dry, pour
the water into the middle and stir up to
soft dough. Spread the flour that re-
mains un wetted on the table, pat the
dough smooth in it, roll it out 2 or 3
times and fold it up and it is ready for
use. Cut pieces, roll out very thin and
cover 10 pie pans.
Then put into each 18 small oysters
and the liquor belonging. Dredj2:e in a
little salt and pepper and a little dust of
flour rubbed through a seive with the
fingers. Put a top crust on and cut oflF
the surplus by pressing the hands against
the edge of the pie pan all around. Bake
about 10 minutes, serve hot as above
stated.
Cost of material — flour 3, lard 7, cost
of crust 10c. With bulk small oysters
at 50c per quart of 15 dozen — oysters
50c. 3 pints milk and oyster liquor sea-
sonrd 12c — total 10 pies 72c — say, 7Jc
each.
18— Oyster Pot-Pie.
Cells well in the restaurant. —
2 quarts small oysters.
1 ounce butter.
1 cup milk.
Saltaud pepper.
Crust made of
1 pound flour — 4 cups.
3 teaspoons baking powder,
1 cup water.
Drain the oysters pretty well from
their liquor and put them into a 3-quart
britjht milk pan. Mix the crust like
making biscuit, but without shortening,
and have it as soft as possible to be han-
dled. Pat it out flat with the hands
and cover the oysters. Bake 15 min-
utes and thon introduce at one side a
seasoning of salt and pepper — ateaspoon-
ful of each — a small piece of butter, a
cup of milk and a bastingspoon of flour-
and-water thickening. Stir about, re-
place the piece of dough that was raised
up and bake a short time longer. The
crust should be as light as a sponge and
lightly browned, but the oysters not
cooked hard.
Cost of material- — with bulk smaU
oysters at $180 gall. — oysters 90, butter
2, milk 2, flour 3, powder 2. seasonings
1, $1,00. Contains about 16 doz oys-
ters, or according to grade, and crust to
correspond.
19— Chow-Chow— Domestic.
12 large green tomatoes.
12 cucumbers.
12 onions.
1 head cabbage.
There should be about twice as much
cabbage when all are chopped as of any
one of the others.
Chop them small, mix, sprinkle with
salt and let stand over night.
Then drain off and cover with weak
vinegar and let stand 2 days. Drain
a£ain and add to it
3 quarts cider vinegar.
1 cup grated horseradish.
4 ounces white mustard seed.
•J ounce celery seed.
1^ ounces ground cinnamon.
2 tablespoons turmeric.
4 tablespoons dry mustard.
■J pound sugar.
4 green peppers minced.
When well mixed set it on the range
in a bright kettle and boil up. When
cold it is ready for use. The above
makes something over 2 gallons. It is
a fine relish for the lunch t,able. Keep
in glass jars.
Cost — too variable for estimate. To
people with gardens very little. Prob-
able average 50c per gall.
10
SAN FRANOISCO HOTEL GjiZETTE'S
20— Plain Pie Paste.
1 level cup lard — 7 ounces.
4 level cups flour — 1 pound.
1 teaspoon Bait.
Water to mix — % cup.
•Drop the lard into the flour and rub
them together until well mixed. Pour a
•small cup of cold water in the middle and
stir around gradually. Take the paste
out while quite soft, pat out smooth on
the table with plenty of flour under; roll
it out, fold up in three roll, out and fold
tip twice more, and it is ready for use.
The rollinpj and folding makes the paste
flaky and better than it otherwise would
be, although this is not intended to be
red puff paste.
21— Suet Pie Paste.
2 pressed in cups minced suet.
4 cups flour.
1 teaspoon salt.
Warm water to mix.
Make the suet as fine as possible by
first shaving in thin slices and then minc-
ing very small with a little flour mixed
in while mincing, to prevent sticking to
the knife. Rub the suet into the dry
flour, add salt, mix up gradually from
the middle with water slightly warm.
Take the dough out of the pan and roll
out to a sheet on the table, fold over in
three and roll out twice more. Pie paste
made as above, then allowed to become
very cold and rolled twice again is al-
most as good as puff paste in flakiness.
The time may be shortened by having
the suet, pretty well chopped, in a warm
room to poften, then pounding it smooth,
throwing it into the flour and mixing up
and rolling out without stopping to rub
it in the flour first, which is a tedious
operation.
Cost of material — average for both
suet and lard 12c; makes 3 or 4 covered
pies large enough to quarter, if rolled
tbiD.
22— The Covered Lemon Pie of the
Great Bakeries.
NO EGGS NEEDED.
8 ounces sugar — 1 large cup.
3 ounces flour — 1 small cup.
1 lemon.
1 pint water — 2 cups.
Grate rind of lemon into a small sauce-
pan, using a tin grater and scraping off
with a fork what adheres. Squeeze in
the juice, scrape out the pulp, chop it,
put in the water and boil. Mix the su-
gar and flour together dry and stir them
into the boiling liquor. When half thick-
ened take it off and let finish in the pies.
The above makes two large pies or
three small. It is necessary to be par-
ticular to get the right amount of flour.
The mixture is pale yellow from the rind
and sugar.
Put top crust as well as bottom on
these pies.
Cost of material 10c — pies each 8 or
9 cents. Cut in 4.
There are some immense bakeries in
the city of Chicago and one of them is
peculiar in that it turns out nothing
but pies. It has grown up to its pres-
ent dimensions from being a mere corner
pie shop, and even yet one of the firm,
the working partner, bakes all the pies
himself, indeed he says that so close is
the margin of profit in the business that
when once he was laid up by a spell of
sickness the loss during his absence
amounted to about three hundred dol-
lars per week. Hotel keepers and oth-
ers who have to hire mefficient help and
who see things burnt up and wasted
will understand how that might be; and
then there is the important matter of
Imying cheaply and well.
The people of the present time are ac-
tuated by all sorts of queer desires and
ambitions. Some want to go around
the world in eighty days, some want to
walk a thousand miles in so many
hours, and the grand goal in view that
COOKING FOB PROFIT.
11
the owners of this great pie factory have
set themselves the task of reaching or
die in the attempt is the production of a
million pies in a year. Two years ago the
numoer turned out in the course of
twelve months had reached to eight
hundred and thirty thousand, and it did
seem as though the remaining trifle of
one hundred and seventy thousand pies
might be compassed in the succeeding
year, making it a round million in twelve
months, however it was not to be.
Whether somebody had a comer on
pumpkins that year, or whether apples
were high through increased shipments
to Europe where pies cannot go, or
whether pies had begun to go out of
fashion, or strong rivalry with this firm
had sprung up so it was that the sales
actually fell twenty-five thousand pies
short of the greatest pie year. Still the
prospect is good for the firm to achieve
the object of their ambition. The pop-
ulation of the city is still increasing and
no new or alarming accusations against
pie have been started of late. This es-
tablishment possesses six carrying vans,
five of which are of the capacity of om-
nibasses and are as finely painted. They
cost five hundred dollars each, have
horses to match and each van takes out
five hundred pies at every trip. The
customers are lunch counter keepers and
restaurants, hotels and boarding houses,
bakeries, groceriei? and private houses,
all over the city. They run five huge
rotary ovens of which the doors are nev-
er closed, but the pies put in at the front
pass around the interior on the revolving
floor and come to the door again done
and ready to taken out. Of course
their pies are good or they could never
hope to sell a million a year, and the
sorts they make are quite numerous
in variety. Still they are cheap.
23— Lemon Cream Pie.
ringue and bake again but only until
the meringue or frosting has a light col-
or on top.
The lemon cream filling. '
2 cups milk — 1 pint. ' •
^ cup sugar — 4 ounces. ^
h cup flour — 2 ounces.
1 tablepoon butter — 1 ounce.
Few drops oil lemon, or extract or
grated rind.
Put a spoonful of sugar in the milk
and set on to boil. The sugar prevents
the milk from burning on the bottom.
Mix the flour and rest of sugar very
thoroughly together diy, drop them into
boiling milk and stir rapidly with the
wire e^^ beater. Throw in the butter.
Let cook at the back of the range 10 min-
utes. Flavor before spreading in the
pie crusts.
For the frosting take whites of eggs,
3 tablespoons sugar, whip the whites
quite firm, beat in the sugar a few mo-
ments, spread over the pies and dry-
bake in a slsack oven.
At the great bakeries mentioned the
frosting is placed around in a pat-
tern with a star kiss tube, as named at
No. 5.
Cover the pie pans with a single crust
but with a thicker edge than common,
and bake it slack done. Take out and
fill with lemon cream, cover with me- 1
Save the yolks of eggs to make cus-
tard pies.
Cost of material — crust for 2 pies^
6c; filling and frosting 13c, 19c — cut
each in 4.
24 — Pumpkin or Squash Pie.
6 cups cooked pumpkin or squash, —
or 3 pints or pounds, or a can.
1 cup light brown sugar — 7 ounces.
1 cup flour — <k ounces.
1 cup milk J pint.
1 teaspoon ground ginger — J ounce.
■J teaspoon salt.
Have the pumpkin drained dry after
cooking, and mashed smooth. Mix in
the sugar, ginger and pinch of salt.
Mix the flour with the milk in a bowl
gradually, perfectly free from lumps,
and stir that well into the pumpkin.
Cover 3 large pie pans with thin.
12
SAN FRANCISCO HOTEL GAZETTES
crasts of short paste made of a small cup
of lard rubbed into 4 cups of flour and
mixed up with water and a little salt and
rolled. Fill them to the brim with the
pumpkin, bake ^ hour in a slack oven.
Eat cold.
Cost of material — 4J lbs raw pump-
kin or squash at 2c, one-third waste —
pumpkin 9, sugar 5, flour 1, milk 2,
ginger 1; 18c for filling. Crust average
3c each, total each pie 9c. Large din-
ner plate size, full. Cut in 4. A3
lb. can pumpkin or squash costs 20c by
the dozen.
25— Apple Pie.
7 or 8 average apples — 2 pounds.
Short paste for 2 covered pies.
Buy sweet, ripe apples that need no
sugar, have a care, however that they are
of a good cooking sort. Pare and slice
them thinly off the cores.
Spread thin bottom crusts on 2 large
pie pans, put iu the sliced apples raw,
cover with a top crust, bake ^ hour in
a slack oven.
A grating of nutmeg can be added if
desired to improve the flavor, and with
some kinds of apoles it is an advantage
to put in a spoonful or two of water and
dredge a little flour on top of the fruit
before covering.
When puting on th'' top crust the
quickest and best way instead of cutting
around is to press both hands against
the edge of the pie pan, turning it around
on the table and so cutting off the paste.
It closes the edges together and takes
off all the surplus.
Cost of material — apples 6, double
crusts for 2 pies 8; 14c. Large dinner
plate size, full. Cut each in 4.
Sound apples lose one-third theu*
weight by paring and coring, unsound
apples, of course. are an indefinite proposi-
tion. A bushel of apples is 48 lbs; it
contains from 150 to 200 apples, accord-
ing to size, average, say 175. A bushel
of apples makes 48 pies, dinner plate
size.
26— Mince Pie— No 1.
Cover large pie pans with a bottom
crust of plain pie paste and put into each
a heaped ^ pint of the following mince-
meat. Cover with a top crust and bake
i hour. Keep warm until served.
Cost of material — crust each 4,mince-
meat 6, 10c. Large size cut in 4.
27— Mincemeat— No. 1
8 cups minced beef — 2 pounds.
12 cups minced suet — 3 pounds.
12 cups currants — 4 pounds.
12 cups chopped apples — 3 pounds.
2 heaped cups raisins — 1 pound.
2 heaped cups brown sugar — 1 pound.
2 heaped tablespoons mixed ground
spices — cinnamon, alspice and cloves.
4 cups orange and lemon rinds boiled
tender and chopped — 1^ pounds.
2 cups common bran ly — 1 pint.
14 cups cider — 3 J quarts.
Season tbe chopped meat and suet
with salt and black pepper, then mix all
and keep in a jar or keg a week or two
or longer, before using.
Cost of material — Meat loses one- third
in boiling, buy 3 lbs beef, heart or tongue
at average 8c., beef 24, suet 24, cur-
rants 40, apples 9, raisins 20, sugar 10,
spice 10, orange peel 8, brandy 50, ci-
der 45; $2,40c. Amount 3 galls., 80c
gall. Heaping \ pint to each large pie
makes 40 at cost of 6c each.
29— Mince Pie— No. 2.
Cover pie pans with plain pie paste
rolled very thin and put hito each pie a
full large cup of the following mince-
meat. Cover with a thin top crust and
bake in a slack oven about 20 minutes.
Cost of material — crust for each pie
3J, filling 3^; 7c each. Large size, full.
Cut in 4.
COOKING FOR PROFIT,
18
29— Mincemeat— No 2.
1 ox heart boiled tender and minced.
6 cups minced suet — 1^ pounds.
4 cupa black molasses — 1 quart.
4 heaped cups brown sugar — 2 pounds.
2 heaped cups raisins — 1 pound.
3 heaped cups currants — 1 pound.
3 heaped tablespoons ground spices—
alspic-e, cinnamon and cloves mixed.
1 heaped tablespoon black pepper.
2 cups vinegar — 1 pint.
4: cups orange and lemon peel boiled
tender and minced.
6 heaped cups raw dried apples — IJ
pounds.
6 pressed-in cups bread crumbs — IJ
pounds.
16 cups water — 4 quarts.
Boil the dried apples in 2 quarts of
the water and before they become too
soft take them out and chop them and
put them with the liquor in a large jar.
Pour 2 quarts water over the bread and
add that, then all the othar ingredients
as named. Season the meat and suet
with salt. It is ready for present use.
Cost of material — $1,40. Amount 3
galls. ; 47c gall. Makes 40 pies, largo
size.
Cheese Pudding.
Line a small shallow dish with good
pastry, beat up two eggs, add half a
pound of grated cheese, one quarter
ounze of butter, and a seasoning of
pepper and salt; mix well, and pour
into the lined dish.
Cheese Straws.
Take equal portions of flour, grated
cheese, and butter -one quarter or
half a pound of each, according to the
number of "straws*' required. Add
a slight seasoning of salt and pepper;
make the whole into a paste, roll out,
cut into strips or straws, and bake in
a quick oven.
Cheese Pounded.
Cut up one pound of cheese that
has become too dry for the table, into
small pieces ; add three ounzes of
butter and a teaspoonful of made
mustard. Put in a mortar and pound
it until smooth ; press it into glass or
earthen pots such as are used for
potted meats. Use it by spreading
oi» thin bread and butter or toast.
Cheese Souffle.
Mix a quarter of a pint of milk
with about a dessert-spoonful of flour
and a pinch of salt. Put in a sauce-
pan, and stir over the fire until it
thickens. Add one quarter pound of
cheese, fine grated, and the yolks of
two eggs. Beat all together, and
then, having beaten the whites of the
eggs into a stiff froth, add them to
the rest, and bake in a quick oven.
Cheese Scallops.
Soak three ounzes of breadcrumbs
in some milk, add two beaten eggs,
one ounze of butter, one quarter
pound of grated cheese, and pepper
and salt. Mix thoroughly, pour into
scallop shells, and cover with bread-
crumbs. Bake until brown.
14
SAIT FRANGISGO HOTEL GAZETTE'S
RESTAURANT BREAKFAST.
30— Coffee.
More coffee is consumed in this coun-
try than in any other under the sun; its
value is understood, its power as a stim-
ulant to bodily and mental activity is
appreciated and no other article of gen-
eral consumption can be named of which
the public are so careful to guard against
adulteration as this. Packages of ready-
ground articles are generally simnned;
the merchants must keep the sacks of
coffee, ready browned but of different
grades in sight and a mill for it to be
ground in before the buyer's eyes, and
these straightforward methods are the
outgrowth of more than mere personal
solicitudes or defences against the small
frauds of imitation or substitution which
in the case of innumerable other articles
are submitted to with careless indiffer-
ence, they result from the feeling that
the active business of the community
cannot be carried on in the fast way to
which the New World cities have be-
come habituated without the stimulating
aid of good coffee, that is to say of gen-
uine coffee. For the potency of the ber-
ry to refresh and impel to new exertion
is not to any considerable degree depen-
dent upon tbe method of prepanng it for
the table. Coffee causes wakefulness
when eaten raw, or drawn by long steep-
ing in cold water, its effects are rather
deadened than increased wben it is
made into the pleasant breakfast bever-
age with cream and sugar. Its energy
is most expansive in the out door camp
wbere, boiled in a camp kettle it is
drunk by the pint or quart witbout milk
and the drowsy hunters or travelers
spring up and start off singing.
There are the best of reasons therefore
why no great success should be expecterl
for any eating house that depends npon
boarders who are free to change, until
it is made a special matter of care first,
to provide genuine coffee ofgood qaulity,
and second, to have it made strong,
clear, fresh and furnished with cream.
pleasant to the sight, to the sense of
cleanliness and purity and to the taste.
Some drink coffee for the sake of the
coffee, some. Rip Van Winkle's, for the
cream and sugar, but the latter, if not
already past work when they begin,
come over at last to the ranks of the ac-
tive multitude.
The stimulation afforded by the cof-
fee berry having become an absolute
necessity it is a question only whether
the coffee made is to be of such a sort
that it must be gii^ped down like a medi-
cine and a second draught avoided if
possible, or whether sipped with the ut-
most enjoyment of both its flavor and
fragrance, and this is a matter that rests
mostly with the maker who in turn is
dependent for success upon the vessel
that keeps it for him after it is made,
for an improper urn will spoil the best
coffee ever concocted in the course of an
hour or two. The most important im-
provement in coffee urns is that of fitting
the inside with a stone jar which holds
the coffee and keeps it free from metallic
taint. It is practically impossible to
make coffee to order as wanted, neither
can coffee bought ofgood quality and made
strong be thrown away when left over
from a meal, but if kept in a metal pot
or urn turns black and bitter, discolors
milk and cream like a dye and has none
of the fine aroma it had when first made.
The substitution of a bright new tin
vessel for the old and cankerous one will
remedy the matter for a short time but
rust spots form inside the new one with-
in a week and the coffee gradually be-
comes as bad as before. If the makers
of stoneware or some harmless unglazed
pottery would put upon the market coffee
urns with faucets, and an inner rim to
hold the hoop of a muslin filtering bag a
remedy would be furnished for much bad
coffee within the reach of those who can-
not buy the costly plated urns with the
stone- ware linings. When a good way
of keeping the coffee so that it will not
change to ink between one meal and the
next has been adopted it will become
worth while to lay a stress upon the se-
COOKING FOR PROFIT.
15
lection of the best kinds. Good Rio cof-
fee is the most servicable, the cheapest,
and in nine cases out of ten is good
enough if well made, but those who can
distinguish between the flavors will pre-
fer Java, and a mixture of Java and Rio
is generally satisfactory. The fancy
kinds such as Mocha, African, or what-
ever new names may be given are gene-
rally peculiar onl}"^ in being the produce
of young trees which after awhile bear
the same old sort of coffee as other plan-
tations. It is said that tliere is no more
of what used to be known as Mocha cof-
fee; nothing remains but a name.
peated filtering through the coarse coffee
\ will remain at the bottom it never dis-
I turbed by boiling, and the coffee will
I pour off clear and strong. But very bad
coffee is often made by careless people by
this method.
33— To Make Coffee— Restaurant.
31— To Make Coffee— Family.
1 heaping cup ground coffee — 4
ounces.
8 cups watei — 2 quarts.
The most people who do cooking for
profit cannot afford to make coffee with-
out boiling, the full strength is not ex-
tracted until the boiling point is reached
and to make it otherwise more coffee
is required or less water. However, it
need not keep on boiling after the first
heat.
Have the coffee ground coarse like
oatmeal, put it on in cold water and let
come to a boil, then immediately remove
it to the stove hearth or some place to
keep hot without boiling and a few min-
utes before it is to be poured off add \
cup of cold water. Coffee made this
way half an hour before the meal will
pour off quite clear without anything
added to clearify it.
32— French Coffee.
Put a large cup of coarsely ground cof-
fee shaken in and heaped up (4 ounces)
into the perforated top of a coffee pot and
pour over it 6 cups of boiling water.
Kepp the pot at boiling heat without ac-
tual boiling. When the water has run
through, pour it off into another vessel and
pour it through again and then once or
twice more. Whatever sediment may
have passed through in spite of the re-
If there is no properly constructed cof-
fee urn, pro vide a tin one having a faucet
near the bottom, and a muslin bag run-
ning down to a point hanging inside from
a hoop that rests on the rim of the urn
and is covered by the lid. Put in the
coarse ground coffee — J pound to 4
quarts of water. Keep a coffee pot
specially to boil the water in, you will
know how much it holds, and use it for
nothing else. Pour the boiling water
upon the coffee in the bag, draw it off at
the faucet and pour it through again and
again. Keep the urn where it will be at
boiling heat almost, yet not boil. This
is often very hard to manage where
there is no steam-heated stand, but some
way must be found if the coffee is to be
good.
W^here there is a regular-built coffee
urn kept hot either by steam or gas that
can be regulated at will, the way is to
put into the urn the proper amount of
water and the coffee tied securely in a
muslin or canvas sack and there let it
draw.
The addition of eggs to the raw coffee
if not postitively necessary to make the
coffee clear seems to give it a raild taste
like the addition of milk. It is most
useful when the coffee is ground too fine.
If eggs are to be used put the coffee
in a pan, mix 1 or 2 eggs with a cup or
two of cold water, wet the coffee with it,
then put on in the big coffee pot and
boil before pouring it into the filtering
bag in the urn.
34 — Cream Fop Coffee.
Use the very small individual cream-
pitchers that hold only 2 tablespoonfuls
and serve one with each cup of coffee.
16
SAN FRANCISCO HOTEL GAZETTES
With this careful apportionment it is often
found practicable to procure cream enough
for the purpose where otherwise the serv-
ing of real cream could not be attempted.
Cost of co£fee with cream and sugar —
with cofifee at 20c. , and J ounce or a ta-
blespoon to each cup, and 2 teaspoons or
1 ounce sugar and 2 tablespoons cream
to each cup, and cream 90c., gall. — cof-
fee 5, cream ^ pt, 6., sugar 5; 16c.,
for 8 cups or 2c. a cup for material.
35— Tea.
1 teaspoonful makes 1 large cup.
4 teaspoonfuls make a quart of tea.
1 heaping cupful is 14 teaspoonfuls,
and makes 1 gallon of tea if mixed tea is
used and allowed some time to draw.
2 heaping cupfuls of tea is a quarter
of a pound, and makes 2 gallons, or the
Bame number of cups as a pound of cof-
fee, or about 30 as cups are filled.
There are many who claim to make
2 J gallons of cofifee from a pound, and
the same will increase the quantity of tea
to the pound but it must be at a disad-
vantage to the good quality of the arti-
cles. It is probable that where a business
is successful in spite of a poor quality of
tea and coffee provided, it would be still
more successful with that point upheld.
On the other hand a great deal of dis-
satisfaction is caused in hotels through
an unsystematic way of making the tea;
because there is really scarcely anything
to be done that little is slighted ; a quan-
tity of tea much too large is thrown into
water that does not boil, in the hope to ob-
tain tea the quicker, which is bad at first;
but afterwards the tea becomes so strong
that nobody can drink it. There should
be a measure of some sort always in the
tea box, that there may be no excuse for
dipping it up by uncounted handfuls.
When the tea becomes so that it looks
like coffee in the cups, yet has neither
strength nor fragrance and of course is
unfit to drink» it may be partly due to
the use of black tea, but it is the certain
result of allowkig the tea to stand and
boil too long, no matter what kind of
tea may be provided.
The best way to make tea for a lar-
ger quantity than can be supplied
from the family tea-pot is to put the
measured amount required into a box
made like a quart measure, of perforated
tin, having a lid to fasten on, and drop
it into an urn of boiling water, containing
the right proportion, and then stop the
boiling and allow -J hour for the tea to
draw. The box must be large enough
to allow the tea to swell and the water
to circulate through it. Before all the
tea is drawn off add more boiling water —
a fourth as much as was used at the
first — for the second drawing. On an
average each person takes 2 teaspoon-
fuls of sugar to each cup of tea — that is
1 ounce. In some good restaurants the
plan adopted is to give with each cup
three lumps of sugar in a butter-chip or
very small saucer; and a correspondingly
small individual pitcher with 2 table-
spoonfuls of cream.
Cost of material — 4 ounces tea 20,
sugar 20, cream 30; 70c — 35 cups tea
for 70c, 2c a cup.
36— Chocolate.
Common unsweetened chocolate is to
be used as the sweet chocolate bemg -J
sugar is not strong^.
1 ounce common chocolate makes 4
cups.
1 heaping cupful of grated common
chocolate, is 3 ounces and makes 3
quarts; it contains 7 tablespoonfuls.
1 heaping tablespoonful of grated com-
mon makes 2 cups as cups are filled.
Chocolate must be cold to grate; it
melts and runs when made hot. The
eupces are marked on the cakes.
To make chocolate take:
3 cups milk.
1 cup water.
2 heaping tablespoons grated chocolate.
Boil the milk and water in a saucepan,
drop in the chocolate and beat with the
wire egg- whisk imtil the chocolate is all
COOKING FOR PROFIT.
17
dissolved and it boils. It should be
made to order whenever practicable, the
milk and water being kept ready boiling,
but if made beforehand should be kept
in a sink of the steam chest or double
kettle aud not allowed to boil again.
Cost of material by gallon — 4 ounces
chocolate 10, 3 quarts milk 21, sugar
10; 4:1c for 18 cups 2Jc a cup— single
cups cost 2Jc,
37— A Restaurant Pot of Coffee, Tea
or Choclate.
A pot is a pint silver or crockery-ware
cofFee pot that a person may order instead
of 2 cups; the restaurants that charge
10c per cup furnish a pot of 2 cups for
15c or a pot for 2 of 4 cups for 25c of
either coffee or tea, but 5c higher per
pot for chocolate.
French coffee, meaning coffee of dou-
ble the common strength, dripped and
not boiled is 25c per pot of 2 cups.
French coffee with cognac per pot of
2 cups, 3-fourths coffee and 1-fourth
brandy 50c.
Some Necessary Explanations.
As we are starting out to funiish a
ready-reckoning book that may in the
course of time show the average or proba-
ble cost of everything from a pie to a grand
banquet and as the selling prices of many
dishes in the restaurants and elsewhere
will often have to be quoted, for suffi-
cient reasons, we wish to caution ail
readers against forming hasty conclu-
sions as to the profits made in any case.
There is not the least intention on our
part of setting the buying and selling
prices side by side for comparison, for in
fact the cost of material is very often a very
email part of the expenses of serving
meals. What those expenses are made
up of beside the cost of material it is
outside of our present business to in-
quire and these remarks are made for
fear of any false ideas being formed by
some readers who have never been in
business but think they ought to be, and
by others who may not know the differ-
ence between gross receipts and net
profits.
As regards the accuracy of our esti-
mates it is necessary to mention that
great differences in the prices of raw pro-
visions will be found to exist in different
parts of the country, coffee is cheaper in
San Francisco than in the east, salmon
is not half the price of halibut, being
only about 12c per pound when in Chi-
cago it costs 4:0c and halibut only 20;
eggs and butter take a wide range in
prices, and so forth. Still as our prices
are always stated upon which the esti-
mates of cost are based .each individual
can change them and amve at the result
in his own locality. To cooks in par-
ticular who seldom trouble themselves
about the cost of materials and who
proverbially are sure to fail when they gn
into business alone through deficiency of
that kind of knowledge, we hope to be ot
great use by showing the necessity of
being exact in weights aud measures if
they would not double the cost of arti-
cles made and render profit impossible.
3&— Tenderloin Steak For One.
Price in first-class restaurants 55c,
including bread, butter, potatoes and
condiments.
Cut a slice from the filet rather ovei
than under -J pound, and in thickness
according to the size of the filet, notch
through the outside skin with the point
of the kbife, flatten the steak with a blow
of the cleaver to rather less than an inch
thick, lay it on a plate and brush over
both sides with a slight touch of butter,
broil over clear coals about 5 minutes,
or as ordered, and season with a dredg-
ing of salt and pepper while it is cook-
ing. Serve in a hot dish ; pour over it
2 tablespoonfuls of melted fresh butter,
garnish with a few sprigs of parsley and
place ^ a lemon at the edges.
Serve potatoes as ordered ; if chips or
French-fried they may be in the dish as a
border, other kinds in a separate dish.
18
SAN FRANCISCO HOTEL GAZETTES
Cost of material — steak 18, butter to
sauce 2, potatoes 1, lemon 1, condiments
2, bread 2, butter 3; 29c.
39— Double Tenderloin.
The diflferencfc or deduction commonly
made when steak for two, of the other
descriptions is ordered is not observed
with tenderloins, but when a person re-
quires a double one it is simply cut accord-
ingly and so charged for. A steak to
weigh a pound will take a fourth of the
entire filet. Having cut it off the requi-
site length shave off two or three narrow
strips of the skin that partly encircles it,
to allow it to spread, and setting it on
end on the block flatten it with the
cleaver. Broil and serve as usual.
The filet consists of a lot of strings of
meat loosely held together and to be at
the best the steaks must be cut straight
up and 'down, as a slanting cut makes
course meat. At the thin end it is better
as regards good eating to cut the slices
not quite through, open and flatten them
to make the usual size. This however
does not answer for an unusually large
or double sized steak, but the fineness of
texture has to be sacrificed for the di-
mensions.
40— Tenderloin or Filet Steaks— Their
Cost.
The filet of beef is the long strip of
solid lean meat that mns along the whole
length of the loin under the back bone
and between it and the kidney fat.
When the loin is cut and sawn straight
down to make porterhouse and sirloin
steaks each one of such steaks contains
a piece of the filet from 2 to 4 ounces iu
weight, according to where it is cut and
the thickness. It is the smaller lean
portion that has the suet upon it. To
make the tenderloin steaks of the res-
taurants the filet is taken out aU in one
piece. This cannot be obtained of all
butchers but some, having a certain class
of trade will sell tenderloins at from 25
to 30c per pound. Those who buy beef j
by the loin or hind quarter, and having
sale for all the different grades of meat,
also take out the filet entir»i should still
count it at about 30c, per pound as the
following calculation shows. An even
weight is taken to make the estimate
easy to change when the price of beef is
different.
300 pounds of loin at 12c costs $36.
1-third of it is bone; 1-third is coarse
meat and fat; 1-third is fine clear steak,
including the tenderloin and the rest
nearly equal to it.
The bone is worth 2c per pound for
soup — $2,
The coarse meat and fat is worth 8c
per pound — $8. Take these amounts
from $36. the first price of the beef, and
the fine steaks will be found to cost 2.6c
per pound. As the tenderloin is ac-
counted a little better than the rest and
is in greater request it may be properly
reckoned at 30c per pound cost price
raw.
' 41— Filet a la Chateaubriand.
Price $1,25, or indefinite according to
style of house.
It is a large tenderloin steak broiled
between two thin steaks over a slow char-
coal fire until done through, with all the
gravy of the three carefully preserved.
The outside steaks removed when done
only their gravy squeezed over the oth-
er. Common thin steaks answer for the
outside. Have them wide enough and
fasten the edges together with small
skewers before placing on the gridiron.
Pour sauce of hot butter with salt and
pepper in it around the steak, add paris-
ienne potatoes and cut lemon. Truffle
sauce instead of the butter, if desired.
42— Potatoes Free With All Meat
Orders— Their Cost.
Two average potatoes, or -J pound raw
make a dish.
Potatoes at $1,00 per 100 are 60c per
bushel and 4 middling potatoes cost Ic.
The cheapest way, as a matter of
COOKING FOR PROFIT.
19
course, is to serve them with tbeir jack-
ets on or, as the French say and some-
times print in their menus, en chemise.
The next cheapest \? the saute potatoes,
boiled first, peeled \\ lion cold and sliced
into a frying pan with a little fat and
browned more or less. Those pared raw
and friel by immersion in hot lard cost
the most.
In counting the* cost of potatoes as an
article of food it is necessary to estimate
that they loose half their weight by
paring raw, 100 pounds bought for $1
will be only 50 pounds after pairing —
that is to say if pared by the help, and
the potatoes of a rough sort with deep
eyes. Smooth potato s like the rose or
snowball, pared by the person who pays
for them may lose only a third of their
weight.
But potatoes boiled or steamed with
the skins on will only lose 15 pounds
out of 100 by peeling when done, or 2
or 3 ounces out of a pound instead of G
or 8. Where potatoes are used by the
wagon • load these differences are of great
consequence.
Taking the orders at a restaurant as
they come for plain boiled or baked or
the forms in which potatoes are boiled
before paring, and the fried and chips
and perhaps broiled, and sweet potatoes
it is a fair average count of ^-c per
dish for potatoes and ^for lard to
fiy, or 100 dishes potatoes free with
meat orders for $1.
43~Porterhouse Steak For One.
Price in first-class restaurants G5c,
including bread, butter, potatoes and
condiments.
The porterhouse cut is the middle or
best part of the loin beginning an inch or
two from where the filet begins near the
last rib and extending back till the round
bone at the pomt of the hip is struck.
The porterhouse steaks are slices sawn
clear through, taking both bone, upper loin
and tenderloin. They cannot well be cut
weighing lesb than a pound and gene-
rally run from that to a pound and a half
accordmg to size of beef. A loin yields
from 8 to 12 such steaks dependiDg upon
the thickness. The butchers sell such
steaks at 25c per pound retail.
Having cut the steak from the loin
about an inch thick cut off part of the
thin strip of the flank so as to leave
about 3 inches length attached, chop off
half the depth of the back bone to give
a neat appearance without taking all the
bone away, and carefully sever the out-
side edge to prevent drawing up while
broiling. Brush over with the butter
brash and broil from G to 10 minutes or
as ordered. Serve with a border of chip
or fried potatoes.
Cost of material — 1 J lbs meat (by the
loin) 25c, butter to sauce 2, potatoes 1,
condiments 2, bread 2, butter, 3; 35 to
40c as the meat may cut.
44 — Condiments With Meat Orders-
Their Cost.
The greatest expense is for the table
sauces and ketchups — Worcestershire,
Halford, London Club sauces and the
like and tomato ketchup, and the next
for olive oil, french mustard , and horse-
radish, while the cost of the fillings of
the cruet stands is merely nominal. One
half the expense of the costlier articles
may be saved by judicious management,
by keeping the sauces sliaken up, setting
them out to each order and then moving
them to a back shelf, not inviting pro-
miscuous waste. In a business of mod-
erate dimensions the expense of table
sauces alone will easily run up to $25,
per month. Cucumber pickles are gene-
rally included in the tree list of condi-
ments but dearer kinds are • charged
extra.
45— Butter With Meat Orders— Its
Cost.
With fine butter ranging in price from
30c per pound at the lowest to GOc and
even to 75c at times, there is no protection
20
SAN FEANGL^CO HOTEL GAZETTE'S
against lofS on every meal served except
in serving the butter in individual allow-
ances in small butter chips. The neat
way of doing this is to make the butter
in individual prints, using for the pur-
pose a batter stamp precisely like the
pound size in common use by the far-
mers only these hold but ^ ounce. They
are in general use in city restaurants.
They are like toy butter stamps in
size and are imported along with other
wood carvings from Switzerland. To
make the prints, dip the wooden stamp
in hot water, press in the tablespoonful
of butter that fills it, and push it out with
the moveable inside.
A person at table who has not enough
butter will call for more but such requests
are not very frequent, and the plan ef-
fectually prevents the eating of slices of
high-priced butter and slices of bread in
equal proportions. Fine creamry but-
ter at 48c per pound is 3c an ounce. We
calculate at 2 or 3c per order.
46—Porterhouse Steak fop Two.
Price in first-class restaurants $1,20,
mcluding 2 dishes of potatoes, bread,
butter and condiments.
This is 2 steaks on one dish and one
may be cut a little shorter than the other
80 that with the broad part of the steaks
at each end the one dish on which they
are served will have a neat and even ap-
pearance; the 3 inches of the flank end
being seldom eaten, but necessa.y to
make a large dish of a single steak.
47— Sirloin Steal<.
Price in first-class restaurants 45c in-
cluding potatoes, bread, butter and con-
diments.
Either '*a steak with a bone in it" cut
from the end of the rib roast down to
the first good porteihouse steak, or from
the loin thick end beyond th« last por-
terhouse. Cut to weigh nearly a pound.
Broil and serve with a spoonful of butter
poured over, ard Twtatoea.
Cost of material — steak 15, butter to
sauce 2, potatoes 1, condiments 2, bread
2, butter 3; 25c.
48— Mushrooms With Steak Orders.
Price in first-class restaurants 20 to
25c additional each person.
About half a can with each beefsteak.
Drain the mushrooms from their liquor
and fry (saute) them in a small frying
pan with a little butter. Add pepper
and salt. When they have acquired a
slight color draw them to one side of the
pan, put in a heaping teaspoonful of flour
and rub it smooth in the hot butter, still
keeping the pan over the fire, and when
the flour has become slightly browned
pour in the mushroom liquor gradually
and a few spoonfuls of water. Shake
in the mushrooms, let all boil up, squeeze
in the juice of a quarter of a lemon and
pour over the beefsteak in the dish.
Cost of mushrooms. Canned mush-
rooms are all imported. There are arti-
ficial caves near Paris where the culti-
vated mushroom beds are over s«iven
miles long. Several difierent grades of
the canned goods are on the market
ranging in price from about $25 to $33
per case of 100 cans (tins they are called
by the English). The low priced article
is made up largely of mushroom stalks
and large open mushrooms. These have
to be cut in pieces to serve with steaks.
They do well to mince for mushroom
sauce. The finer goods are mostly small
buttons and are white, beside being
more solidly packed. A third of a can of
the best goods will generally make a
better dish than half a can of the low
grade. Retail price from 30c to 40c per
can. Cost of mushrooms with beefsteak
a^a above should be 15c, or according to
buying rate.
49— Oysters with Steak Orders.
Price in first-class restaurants 20c to
25c, additional each person.
The oysters, ^ dozen if large or a lar-
I ger number of small are in a brown oys-
COOKING FOR PnOFIT.
21
ter Bauce prepared the same as the
mushrooms in precueding article or in
detail.
A heaping tablespoon of flour will thicken
a cupful of liquor; only 2-thirds of that
amount is wanted, therefore, put a
rounded spoonful of flour and the same
of butter together in a small frying pan
and stir them over the fire until they are
light brown and not in the slightest de-
gree burnt. Then pour in gradually
nearly a cupful of oyster liquor and
water, stir to mix and season with salt
and pepper, then put in the ^ dozen or
more of oysters and when they are at
boiling heat pour them over the steak.
Cost of material — oysters 6, butter 3,
flour and seasonings 1, 10c.
50— French Pease with Steak Orders.
51— Tomato Sauce With Meat Orders.
10c
Price in first-class restaurants 20c to
25c additional each person.
About J can of nease with each beef-
steak. Throw away the water and put
the pease into a small saucepan with an
ounce* of butter and little salt, shake
them over the fire until hot and pour over
and around the steak.
For pease a la Francaise the difi*erence
is that a little cream sauce must be made
first with a spoonful of flour and the
same of butter stirred together over the
fire but not browned, and a half cup of
milk added ; then put in the pease and
let it get hot.
Cost of pease — French pease range in
price from $25 to $33 per case of 100
cans (tins), the quality varying from
large mature pease apparently artificfally
colored, to the **petits pois extra fins,''
which are very small and sweet. It
takes a third of a can for a sirloin steak
and J can for a porterhouse. Pease re-
tail at 30c to 4:0c per can. Cost with
butter average 15c. There are home
packed pease to be had as good as the
French at much less cost. The French ar-
ticles are made green by the addition
of a little richy salt to the water they
are canned in.
Price in first-class restaurants
additional each person.
Throw 4 tomatoes into boiling water;
in three or four minutes take them out
peel and cut off the green around the
stem, mash them in a little saucepan
over the fire and let simmer in their own
juice. In another pan put an ounce of
butter with a scrap of raw ham and a
teaspoon of minced onion and when they
have fried a minute add a small table-
spoon of flour and stir until light brown.
Add ^ cup of water or stock and then
the stewed tomatoes. Salt and pepper
slightly. Press the sauce through a
gravy strainer. Pour it over the meat
in the dish.
Cost of material per order 5c — A
cheaper quality for low-priced dishes can
be made without butter; and also by
simply stewing down strained tomatoes^
and their liquor until thick enough, and"
adding salt and pepper. The last is
probably the best of all but must be pre-
pared before wanted, needing slow stew-
ing down at the back of the range.
52— Onions With Meat Orders.
Price in first-class restaurants 10c to
15c additional each person.
Slice thinly enough onions to fill such
a dish as is used to serve fried potatoes
in. Put them into a small fryinjr pan with
a spoonful of lard or drippings, shut down
with a plate or good lid and let cook in
that manner until tender — 5 to 10 min-
utes— then take off the plate and let the
onions get light brown. Sprinkle with
salt. Drain away the grease, if any left,
and serve the onions on the meat in the
dish.
Cost of material — the price of the
onions and the detriment caused by the
odor that prevades the establishment.
53— Small Steak.
The common term for a steak of no
particular cut. Price in restaurants from
22
SAN FRANCISCO HOTEL GAZETTE'S
25c down to 15c, including baked, boiled
or saute potatoes, bread, butter and sea-
eoningg.
A pound of round steak as cut by the
butchers divided in three makes 5-onnce
steaks, all meat, ot a size sufficient for
an ordinary meal. Beat them out a
little with the side of the cleaver and fry
instead of broiling them with the scraps
of fat in the same pan.
Cost of material — with round steak at
12c — meat 4, 1 potatoe -Jc cruet condi-
ments -Jc bread 2, butter 2; 9c. With
rough steak at 8c, Ic per order less, or
a large steak ot 2 orders to the pound.
54 — Cheap Beefsteak.
After purchasers have been found wil-
ling to pay 25c to 30c per pound for se-
lected portions there remains a large
amount of every carcass that will rate
either at the 12J cent rate of round of
biicf or as skirt or flank and buttock
worth about 8c or of a cheaper grade
yet, the neck and brisket. This may be
bought at 5c, but it is half bone. If 150
pounds costs $7,50 at 5c, when the bone
is taken out it will be 75 pounds of clear
meat costing 10c per pound. If the bone
be worth 2c per pound for soup — as doubt-
less it is, the 75 pounds is worth $1,50,
making the clear meat coFt only 8c per
pound. This meat is equally nutritious
with the selected portions but is not fit
for broiling, as it takes a longer time to
make it tender.
To make it good, slice it and lay it in
a deep baking pan and fiy it with drip-
pings or some of the brisket fat pieces in
the usual manner, with a strong season-
ing of pepper and salt and a small allow-
ance of onion and when it is brown on
both sides fill up the pan with water and
let it bake in that manner in the oven for
an hour or two. The water will be re-
duced to brown gravy by that time.
Add a teaspoonful of flour thickening.
Cost of material — | pound of meat
v/ith gravy and seasonings 3^, 1 large
boiled potatoe ^, bread 2, the meal 6c.
Chicken and Rice a la Valenciana.
Take a fresh killed fowl. Cut in
small pieces, braise for twenty minutes
in a saucepan. Chop very fine two
onions, with two dants garlic and a
fagot of parsley; add to the chicken
and braise for five minutes over a slow
fire Then add one pint of tomato
sauce and a quar- of soup stock and
two heads of cloves. When the stock
conres to boil, add a pound of rice and
season to taste. Let it cook over a
slow fire till done.
Ladies' Lunches.
For ladies' lunches a truce has been
sounded to the expensive decorations
of dinner cards, painted ribbons and
bags for bonbons, The menu has been
simplified. Chops with pease, a
Spanish omelet (a delicious dish this),
birds broiled, fried potatoes, mnsh-
rooms on toast, artichokes, salads,
champagne, cofi'ee and fruit: this is
now deemed a very stylish lunch for
ladies, and is not overloaded. Roasted
almonds, salted, make a very good
relish afier the sweets.
Spanish Omelet.
Place in a saut6-paa one clove of a
garlic, a quarter of a can of tomato*^ s,
chopped mushrooms and chopped
ham; season with salt, pepper and
cnok. Break three eggs into a bowl
and beat thoroughly; add a half a
cup of milk, salt and pepper and make
an omelette in the usual way and
place in the middle the thick part of
the foregoing preparation; roll your
omelette on a side dish and pour the
remainder around the omelette and
serve.
COOKING FOB PROFIT.
23
RESTAURANT DINNER DISHES.
55— Rich Beef Soup.
Price in first-class restaurants 15c
large bowl, with bread.
To make a gallon of soup put into a
boiler a pailful of soup meat and soup
bones broken up — about 10 or 12 pounds
by weight — and the same measure of
water — which will be 2^ gallons or 20
pounds — and slowly boil until it is re-
duced to about half, or 5 quarts. Then
strain it off through a fine gravy strainer
or seivo into the soup-pot and skim off
the fat, probably a pint or poimd. If
convenient and the vegetables are at hand
a small bunch of various kinds should be
boiled along with the soup bones, it is of
more consequence, however, to get the
stock to boiling early, that it may have
6 or 8 hours time, as the seasoning can
be done afterwards. Then take the
4 quarts of soup stock.
2 cups cold cooked beef cut in dice.
2 cups raw vegetables same way —
turnip, ruta-baga, carrot, onion, celery,
a little of each to make the amount.
1 clove of garlic.
•J a bay leaf.
3 cloves.
4 heaping tablespoons browned flour.
2 tablespoons salt.
1 tablespoon pepper.
Shave all the dark outside from the
piece of cooked beef and cut it into clean
squares, boil them and the cut vegetables
in the soup ^ hour, cut the garlic small
and add with the other seasonings. Mix
the browned flour with some of the soup
and thicken with it. The bayleafcan
be taken out again with the skimmings.
Browned flour is flour baked dry in a
pan in the oven.
Cost of material — soup bones 25,
cooked beef 5 — (seasonings paid for by
frying fat from stock) — 30c gall. Add
brea i or crackers and castor condiments
8 bowls 12c; 5 or 6c a bowl.
56— Boiled Fresh Codfish, Egg Sauce.
Price in first-class restaurants per dish
of 1 pound 35c, including bread, butter,
potatoes and condiments.
Clean a fresh codfish — the head is
considered a delicacy in some countries,
and it makes good chowder, but if not
wanted for that boil it in the same ves-
sel with the fish to enrich the liquor —
have the water ready boiling in the flsh
kettle, throw in a handful of salt, put
in the fish and boil gently at the side of
the range about ^ hour or until the flesh
will leave the backbone when tried.
Then lift out the drainer or false bottom
with the fish unon it and keep it hot.-
57— Egg Sauce.
4 cups clear broth or water.
■J cup butter.
3 hard-boiled eggs.
3 rounded tablespoons flour.
1 tablespoon salt.
Boil 3 cups of the water with J the
butter in it and the salt. ^lix the flour
with the rest of the water and add it for
thickening. When boiled up add rest
of butter and beat till all melted chop the
eggs coarse and stir them in.
Cost of egg sauce — butter 8, eggs 5,
flour and salt 1, 14c for 8 orders.
Cost of boiled codfish — 10 lbs gross
$1,00; loss and shrinkage 4 lbs — 8
12-oz dishes with 4 oz sauce 15c dish.
Add bread, butter and potatoes to
cost.
Note — The size of the dishes hero
mentioned is enough far 3 or 4 hotel din-
ner dishes.
58— Salmon Steak Maitre d' Hotel.
Price 50 cents.
Have ready some potatoes with the
skins on cooked in a steamer and hot as
they keep a better shape for restaurant
dishes managed this way than if pared
and stewed.
Pepper and salt a 12-cunce salmon stftik,
rub 1 he bars of the hiuged wire broiler with
24
SAN FRANCISCO HOTEL GAZETTES
butter and broil the steak either over or
before a clear fire about G or 8 minutes,
loosen it from the wires by pushing with
a brush clipped in butter and place on a
hot dish of large size.
Peel and cut 2 or 3 potatoes in quar-
ters and shake them up in a little hot
butter with salt; place them around the
steak.
Chop a lump of butter size of an ^^'^
in a frying pan, throw in a large teaspoon
of chopped parsley, pour it hot over the
salmon. Cut a lemon, sqeeze half over
the salmon and garnish with the other
quarters, and sprigs of parsley.
Cost of material — salmon steak aver-
age 25, lemon and parsley 2, butter 4,
potatoes, 1, 32c.
Note — Salmon steak varies in price
from 10c to $1,50 per pound raw in mar-
ket according to place and season, and
restaurant prices accordingly.
59— New England Boiled Dinner.
Price in first-class restaurants 30c,
including bread, butter, and condiments.
Boil 3 or 4 pounds corned beef for 3
hours or longei:. Also \\ pounds salt
pork about 1 hour.
Cook, cither by boiling or steaming,
1 head of cabbage, 8 small onions, 8
pieces each of carrots, turnips, parsnips,
and beets, and 8 potatoes.
To serve, put a portion of every kind
of vegetable in orderly shape in an 8-inch
flat platter and a 4-oz slice of corned beef
and 2-oz slice of salt pork on top.
Cost of material — 4 lbs corned beef at
7c will lose one-half by bone and shrink-
age— 8 4-oz dishes 28c. Salt pork 8
dishes 20c, vegetables, nearly a pound
weight in each dish, equal to \\ lbs gross
raw at average 2c, lb for all kinds, 8
dishes, 12 lbs, 24c— total 72c for 8
dishes, 9c per dish. Add bread, butter
and condiments to cost. Save the fry-
ing fat from the meat boiler.
Note. Cheap restaurants serve the
above dinner for 15c,perhaps for less. The
quantities can be cut down somewhat,
the beef served with some bone in it, the
vegetables often bought for less than half
the quoted average or the dearer sorts
left out.
60— Irish Stew With Vegetables.
Price 20c.
It should be observed that this dish
which is very popular if properly cooked
is utterly worthless when the meat is not
stewed tender.
2 breasts of mutton — 4J lbs.
8 potatoes cut, or 16 small— 4 lbs.
8 small onions.
2 turnips.
A bunch of parsley and thyme.
Salt and pepper and thickening. "
Saw the mutton briskets in two places
lengthwise across the bones and divide
them in neat lengths. Put them on in 3 or
4 quarts of water and let stew 3 hours.
Parboil all the vegetables in another
saucepan, then drain away the water and
put them in with the mutton and let
cook about an hour longer. It may be
necessary to keep out the potatoes if they
are of a kind that break when done and
steam them separately. Thicken the stew
with 2 tablespoons flour, salt and pep-
per to taste and add the parsley chopped.
Dish the meat equivalent to \ lb raw
weight, and a potato, onion and piece of
turnip around, and plenty of the sauce.
Cost of material — meat 22, potatoes
4, onions and turnips 4, seasonings and
flour 2, 32c for 8 dishes or about 4c a
dish. Add bread, butter and condi-
ments to cost.
61— Roast Turkey.
Price 35c; with cranberry or oyster
sauce 40c.
As a rule a turkey that weighs 10 lbs.
raw, drawn, should make 10 restaurant
dishes of the price — 2sidebones, 2 drum-
sticks, 2 second joints, 2 tail pieces, 2
COOKING FOR PROFIT,
25
neck pieces, all split through and divided
as necessary, with a slice of the breast
upon each and dressing in the dish.
This proportion can only be kept up -with
plump turkeys of medium size large and
very fat ones having a considerable
weight about the crop and neck that
cannot be utilized, and the bone cuts be-
ing too large and coarse. Young and
light turkeys, sometimes no larger than
common hens although not fat are good
for restaurant use, sometimes admitting
of being served in 4 or 5 portions only;
light, but a dishful.
Pick over and singe the turkey, take
off the wing pinions if a number are to
be cooked together as they make a good
stewed dish and are but little cared for
when roasted. Wash, and stuff the turkey
with bread dressing, truss the legs in
the body. Put it in a baking pan wi h
i\ handful of salt,the fat from the gizzard
and some toppings of the slock boiler and
a cup of water. Roast it in the oven about
2 hours. At the beginning of the cook-
ing keep a greased sheet of paper over
it to prevent blistering the skin and re-
move it later to baste and brown the tur-
key. When done take it up, pom off
the grease and make gravy in the bak-
ing pan.
62— Stuffing Fop Turkey.
63— Minced Turlcey with a Poached
Egg-
8 solid cups fine minced bread crumbs,
1 heaping teaspoon salt.
1 heaping teaspoon black pepper.
1 heaping teaspoon ground sage.
2 cups warm water.
1 heaping cup finely minced suet.
Mix all together but not mash it to
Dastb, and stuff the turkey with it.
Cost of stuffing — 2 lbs stale bread 10,
5 oz suet 4 seasonings 1 ; 15c.
Cost of roast turkey stuffed — 10 lbs
turkey $1:80, stuffing 15, gravey 5;
$2:00 for 10 dishes, 20c dish.
! Price 35 cents including bread, butter,
potatoes and condiments .
One 8 lb turkey.
i 2 cups fine bread crumbs — 6 oz.
3 pints broth.
i 3 heaping tablespoons browned flour.
1 small onion.
i 1 large teaspoonful black pepper.
2 of salt,
12 eggs.
Either boil or roast the turkey, boiling
is the better way when the turkey is old
but roasting gives the better flavor.
Pick all the meat from the bones and
cut it in very small dice, mix in the bread
minced extremely fine. An 8 lb turkey
only yields 3 lbs clear meat — G pressed
cupfuls. Put the turkey bone, skin and
pieces of tat and piece of onion on to boil
in 3 quarts of broth and boil it down to
3 pints. Strain off, add the pepper and
salt, thicken with the browned flour and
when it has boiled put in the turkey
meat and stir until quite hot through.
Dish a cupful — \ lb — in a platter, flatten
the top and place one poached egg up-
on it.
Cost of joaterial — turkey at 18c 8
lbs $1,44, bread and seasonings 5, eggs
20, $l,G9forl2 dishes about 14c dish.
Add bread, butter and potatoes to cost.
Note — A smaller amount can be made
with one fowl or a part of a turkey left
over, by observing the same proportions.
When no poultry fat a little butter should
be used in its place. A chicken makes
3 or 4 large dishes.
64— Rabbit Pot Pie.
Price in first-class restaurants 30^ cents
dish of about 1 ])ound.
4 pounds rabbit — 1 jack or 4 commoii.
10 ounces salt pork.
1 small onion and some parsley.
1 tablespoon black pepper.
2 tablespoons of salt.
2G
SAN FRANCISCO HOTEL GAZETTE'S
3 tablespoons of flour.
2 pounds flour for crust.
Cut up the rabbits ; chop of the thin part
of the ribs and throw them away, divide
down the back and make 4 pieces of it
and divide the legs into 2 if large. Steep
in cold water to wbiten the meat and
cleanse thoroughly. Boil 3 hours in 4
quarts water, or until reduced to 2J
quarts. Cut the pork into strips and
fry them partially, tne onion cut up in the
fat,and as soon as they begin to brown add
them to the stew. Season and thicken,
pour the stew into a baking pan and cov-
er with sofl pot pie crust (No 18) made
of 2 pounds flour, 6 teaspoons powder,
8 caps water and salt. Bake 20 or 80
minutes basting the crust with the stew
liquor at last. Dish rabbit equivalent to
J pound in dish with gravy and light
spongy crust on top.
Cost of material — ^rabbita 40, pork
10, seasonings 2, flour 7, powder 8 oz 6c;
C5c for 8 dbhes or about 8c dish.
65— Macaroni and Tomatoes, Italienne.
Price in first-class restaurants 15c — a,
vegetable side dish of less than ^ pound.
\ pound macaroni — \ a package.
I cup grated cheese.
1 cup thick stewed tomatoes.
1 cup brown meat gravy.
Pepper.
This is the favorite way with the Ital-
ians. The dish need not be baked.
They simply boil the macaroni and then
make it rich, not to say greasy, with the
other articles and gravy from the meat
dishes.
Break the macaroni into three-inch
"lengths, throw it into boilmg water and
let cook twenty minutes. Drain it, put
it into a baking pan, mix in the grated
cheese, the tomatoes, the gravy, salt and
pepper and, if necessary, a lump of but-
ter. Mix up and let simmer together
about half an hour, either in a slack
oven or on the stove hearth. It will be
all eaten if not made too strong flavored
with tomatoes or too salt — the common
mistakes.
Cost of material — macaroni 10, toma-
toes a pint stewed down 8, cheese 2,
gravy 2; 22c for 6 or 8 dishes.
66— Asparagus on Toast.
Price 15c. An extra vegetable side
dish where potatoes are given free.
Trim off the ends of the stalks of as-
paragus, let it lie in cold water awhile.
Have the water ready boiling, put in a
little salt and a pinch of baking soda size
of a bean, to keep the asparagus of good
color, drop in the asparagus tied in
bunches and boil gently until the green
end is tender, from 1& minutes to 45
minutes according to age and thickness.
Drain without breaking off the heads.
Serve 8 to 12 in a dish with a slice of
buttered toast under the white ends and
a spoonful of melted butter poured over
the heads in the dish.
Cost— According to the market and
When canned asp »ragus, a can
makes 3 orders — asparagus 8, toast and
butter 2, 10c dish — ^restaurant size.
season,
67— Plain Fritters With Sauce.
Price served as a pudding dish 10c
4 cups flour — 1 pound.
1 large teaspoon baking powder.
2 cups water slightly warm.
3 eggs.
3 tablespoons melted lard«
1 of molasses.
Pinch of salt.
Lard to fry.
Sift tLe flour into a pan and throw in
the powder, make a hollow in middle,
put in all the rest — the water not quite
cold enough to set the shortening — and
stir up thoroughly into a soft fritter
dough. It may need another basting
spoon of water. Beat well. Fry large
spoonfuls in hot lard or good fat from
the meat pans. Serve 2 in a dish with
J cup of sauce. Makes 24 fritters or ac-
COOKING FOR PROFIT.
2T
cording to size and how light the dough
is made by beating.
Cost of material — flour 3, powder 1,
eggs 5, shortening 1, molasses 1, lard
consumed or damaged in frying 8; 19c
for 24 fritters — sauce 15 — 34 cents for
12 dishes, 3c dish.
68~Sauce for Fritters.
4 cups water — a quart.
Lemon peel, blade of mace, few cloves.
2 cups sugar.
•J cup com starch.
Boil the water with the flavoring in
it. Mix the starch in the sugar dry,
drop it into the water quickly and
beat with the egg whisk. Strain into
another saucepan and simmer at the side
of the range until it becomes clear like
syrup.
Cost of sauce — 3 pints cost 15c.
69— Baked Apple Dumplings With
Sauce.
Price as pudding 10c
For large restaurant dish make the
dumpling of a whole apple but of a size
that run 4 to a pound. Make the plain
paste as for pies at Nos. 20 and 21.
Pare and core the apples, roll the paste
out to a large, thin sheet on the table,
slip an apple under the edge, gather the
paste around and pinch it off underneath.
Bake placed close together in a moder-
ate oven until the apples are done when
tried with a fork — generally 30 to 45^
minutes. Serve with sauce.
Cost of material — crust each 2, apples*
at 4c lb) each 1, 3c dish^ — ^with^auce 1,
dish.
70— Apple Dumpling Sauce.
1 J cups boiling water.
1 cup light brown^ugar.
•J cup butter.
Nutmeg.
1 tablespoon flour, large.
Mix flour and sugar together in a
saucepan dry, pour the boilmg water to
them, add butter and grate in some nut-
meg, stir over the fire until it boils.
Cost of sauce — 14
orders 14c.
or
Scrapple
is made thus: Select a young pig's
head, slit the ears and clean them and
the mouth thoroughly and remove the
eyes, cut out the tongue, scald and
skin it. '^ut the head into three
gallons of cold water and boil slowly
until the flesh is easily removed from
the bones. Remove the scum and
take out the head ; reduce the meat
to a mince, return it to the liquid and
season moderately with salt and
pepper; mix together a teaspoonful
each of powdered sage, sweet mar-
joram and thyme, and add to the
meat. Mix together a quart each of
Indian meal and buck-wheat flour, '
and add it slowly to the liquid, stirring
as in the making of ordinary mush.
Should the fire be too hot, remove the
pot to the back of the range, where it
will boil very moderately for half an
hour. Stir until ready to pour it into
greased pans, where it is to remain
until solid. Should the water have
evaporated too much all of the meal
may not be required, and on the
contrary, you may require more meal
if it has not evaporated sufficiently.
Cut in slices about one-quarter of an.
inch thick, dredge the slices with fine
meal, and fry crisp in a liberal quan-
tity of smoking lat. Some prefer it
fried plain, with very little fat, and
browned nlcelv on both sides.
SAN FRANCISCO HOTEL GAZETTE'S
RESTAURANT SUPPER DISHES.
71— Soft-Shell Crabs Fried.
Two crabs to an order, common price
50c including bread, butter, potatoes and
condiments.
Every part is eatable except the sand
pouch underneath, which pull off and
wash the crab in cold water. Dry on a
cloth, bread it by dipping in beaten egg
with a little water in it and then in
cracker meal and fry in hot lard until
the claws are crisp and the crab is light
brown. Garnish with fried parsley.
Cost of material — crabs 12 Jc each,
lard 2, breading 8, accompaniments 6;
36c.
72— Soft-Shell Crabs Boiled.
Pull off the small claws and the sand
pouch and wash. Drop the crabs into
boiling salted water and cook about 10
minutes. Serve with butter sauce, pars-
ley sauce, cream sauce or mayonaise, as
ordered.
Cost — 2 crabs 25, sauce 2, bread, but-
ter, etc. 6; 35c.
73— Pork Tenderloin Broiled or Fried.
Price in first-class restaurants 35 cts.
including the usual accessories.
Pork tenderloins weigh from 6 ounces
to a pound each. The large ones should
be split part way and opened out and
flattened; the small take two to an or-
der not split. Season aud broil same as
beefsteak well done, or saute in a frying
pan. Serve with a spoonful of butter
over and a border of fried potatoes.
Cost of material — pork tenderloin 12,
potatoes 1, bread and butter 5, condi-
ments 2; 20c.
74— Pork Tenderlofn With Fried Ap-
ples.
The tenderloin cooked by broiling or
frying. The apples instead of potatoes.
Slice two apples across the core with-
out pairing or coring; dip the slices in
flour and lay them in a large fryingpan in
which is a little hot drippings or lard. Fry
one side brown then turn them over with
a broad knife. This is one of the things
that IS done right only in a few places,un-
skillful hands get the apples "mussed
up" and greasy. Some kinds of apples
fry well enough without flour.
Dish up on the edge of the hot dish
around the tenderloin, chop or salt pork.
Cost — apples at .4c pound 2 apples
weigh ^ pound , frying-fat Ic, 2 or 3
cents a dish.
75— Honeycomb Tripe Broiled or Fried.
Price 35 cents, including bread, but-
ter, potatoes and condiments.
Quite a specialty in some restaurants.
Cut pieces of about 12 ounces, they are
nearly twice as large as the open hand,
dip both sides in flour, broil in the hinged
wire broiler, brush liberally with butter
and serve the honeycomb side upwards
with the butter in a froth upon it. Serve
potatoes either around it or in a separate
dish, according to kind. Can be fried
(sawteed) in a frying-pan in a little but-
ter after flouring in the same way with-
out breading, but will not brown very
well without the butter.
Cost of material — tripe 12, butter to
sauce 2, extras 6; 20c.
76— Ham and Eggs— Restaurant.
First-class price 45 cents, including
bread, butter, potatoes and condiments.
Medium-sized hams should be selected,
the very small ones being too lean, salt
and hard, and the very large not making
handsome cuts. Shave off the outside,
cut slices clear across, very thin, down
to the bone, drive a skewer into the
block down by the bone to steady it and
saw through with a small sharp saw
kept'for the purpose. This is a difficult
and trying joo with a soft ham unless
good tools are kept to work with, and
COOKING FOR PROFIT,
29
the ham is very liable to be torn and
hacked in a very wasteful manner. The
elices of ham weigh from 5 or 6 ounces
to 12 ounces according as cut.
Broil the ham about 6 minutes, lay it
in a hot dish. Fry 3 eggs, half turned
over and dish them side by side with
the ham.
Cost of material — (allowing for waste,
butt and^shank) ham 12, eggs 6. pota-
toes 1, bread and butter 5, condiments
1; 25c.
77— Omelet With Jelly.
First-class price, omelet with 3 eggs
25 cents.
Break 3 eggs into a bowl, put in with
them 3 tablespoons milk. Beat to mix
but not to make it too light. Put a
bastingspoonful of the clear part of melted
butter, into the frying pan, pour in the
omelet without waiting for the butter to
^ get hotand discolored, let cook gradually,
shaking it frequently to the further side
of the pan until the thin edge, forced up-
ward, faUs over ioto the middle. When
it is nicely browned and the upppr side
just set, put current jelly or other fruit
jelly in a long line in the middle that is
made hollow in the further side of the
pan for the purpose. Roll so as to shut
in the jelly, slide it smooth side up on to
a hot dish, dredge powdered sugar on
ton and mark it with slanting cross-bars
by touching the sugar with a red-hot
wire or spoon handle.
Cost of material— eggs 8, butter to fry
3, jelly 5, sugar 1; 17c.
78— Omelet With Oysters.
Frist-class price 50 cents, made with
^ dozen large oysters.
3 eggs.
Milk, butter, seasonings.
Cook the oysters rare done in a little
saucepan separately, with a spoonful of
milk, scrap of butter aud thickening to
make white sauce of the liquor.
Break the eggs in a bowl, put in a
spoonful of milk and beat with the wire
e^^ whisk. Add a pinch of salt.
Shake a tablespoonful of melted lard
or clear butter about in the omelet frying
pan and before it gets very hot pour in
the omelet and let it cook rather slowly.
Properly made omelets are not exactly
rolled up, but there is a knack, to be
learned of shaping them in the pan by
shaking while cooking into one side of it,
the side farthest from you, while you
keep the handle toward you raised high-
er. Loosen the edges with a knife when
it is nearly cooked enough to shake. '
When the omelet is nearly done to the
center place the oysters with i spoon in
the hollow middle and pull over the fur-
ther edge to cover them in. Slide on to
the dish, smooth side up. Garnish with
parsley and lemon.
One reason of omelets and all fried
eggs sticking to the frying pan is allow-
ing the pan to get too hot. They seldom
stick when poured into a pan that is
only kept warm till wanted. The pans
should be kept for no other purpose, and
be rubbed smooth after using, if not
bright.
Cost of material — oysters 10, eggs 8,
butter, sauce, seasonins^s 4, garnish 2,
table extras 6; 30c.
79— Oyster Omelet.
iilake the omelet according to direc-
tions preceding and pour over it when
done and in the dish the oysters cut in
pieces in a brown sauce as follows.
Put a large J cup of oysters into a
frying-pan with their liquor, and salt
and pepper and keep them in motion by
shaking over the fire until they are soft-
cooked. Take up with a skimmer and
cut them in pieces.
Stir a heaping teaspoon of sifted flour
and twice the measure of butfer together
in a very small saucepan over the fire
until light brown, add J cup milk aud
the cooked oyster liquor, if any, and
when it has boiled up put in the cut oys-
30
SAN FBANGISGO HOTEL OAZETTirS
tere. Add the juice of a quarter of
lemon.
The above brown oyster sauce should
be prepared before the omelet, is cooked
as omelets are not good unless eaten as
soon as done.
Cost, the same as omelet with oysten?
preceding. J cup oysters is ^ doz large.
80~Liver and Bacon Broiled..
First-class price 35 cents, including
potatoes, bread, butter and condiments.
i pound slice of calfs liver.
3 ounces breakfast bacon.
Cut the liver broad and thin, pepper
and salt, dip both sides in flour, broil
and while it is cooking brush it over
with soft butter.
Fry the 2 slices of bacon first, then
finish on the gridiron. Serve the liver
with the butter frothing upon it, the ba-
con on top and potatoes around in the
dish.
Coot of material. The supply of call's
liver is never equal to the demand and
the butchers easily get 25c per pound.
Beef liver has to be the main reliance
for this dish and can be had much
cheaper. Liver average 10, bacon (al-
lowing for waste in cutting) 6, butter 1,
potatoes 1, bread, butter, etc. 5; 23c.
81— Welsh Rarebit or Canapes au
Fromage.
First-class price 40 cents.
4 to G ounces good cheese.
Butter size of an egg — 2 ounces.
J cup of ale.
2 yolks of eggs.
Little cayenne and salt.
4 thin pieces of toast.
Chop the cheese small, throw it and
tho butter into a little saucepan and as
they get warm mash them together.
When softened add the yolks and ale
and pinch of cayenne and salt. Stir till
it is creamy, but do not let it boil, for
that would spoil it. Place th** pHcpa of
toast on a dish, pour the creamed cheese
upon them and set inside the oven about
two minutes. The ale only heightens
the flavor, and some prefer to use milk.
The simplest form of Welsh rarebit is
a slice of cheese placed on a slice of
bread and baked in the oven. It de-
pends upon the quality of the cheese a good
deal whether it will prove satisfactory.
And an addition to canapes au from-
age is sometimes made in the form of a
nicely-poached eg* on the top of each
canape, in the hot cheese. This dish
then goes by the fanciful name of the
"golden buck" — at least it has been so
named in a few places where price was
no object and specialties paid.
Cost of material — cheese 8, butter 4,
ale 4, eggs 5, toast 1, table extras 4;
26c.
With poached eggs on top, cost
creased and price indefinite.
82— Minced Potatoes.
m-
This likewise has been a restaurant
specialty and has been known as of
great effect in drawing trade. It ought
to be observed, however, that it takes a
considerable allowance o^ butter in the
pan to give the potatoes the fine yellow-
brown, and appetizing flavor that will
draw the people from a distance of many
blocks to breakfast or supper.
Chop cold boiled potatoes quite fine
and season with salt. Spread a spoon-
ful of drippings or butter in an omelet-
pan or small frying-pan and plac*^ the
minced potatoes about an inch deep.
Cook on top of the range like a cake,
without stirring. Invert a plate that
just fits the pan over the potatoes. Let
them brown nicely and slowly, then turn
over on to the plate. Push in the edge
a little all around and serve on the same
plate with the brown on top. There are
oval shaped pans that make these suita-
ble for a platter, and even in the round
frying-pan it can be managed to give the
cake the platter shape.
GOOKINO FOR PROFIT.
31
83— Corn Meal Mush and Milk.
One of the floating parag^raphs of the
day is concerning a noted British journa-
list who cannot bring himself to like com
meal and says unfavorable things about it
Bnch as paying it is nothing but oatmeal
with a flavor of mice. He has evidently
been trying yellow meal, and probably
that not properly cooked. An early
training "down south" convinced the
writer of these lines that there is much
more in com meal than is generally sup-
posed, and various people who have
tried his methods have expressed a
pleased surprise. It is no use, however,
to try to gain favor tor yellow com meal.
Its strong flavor may be agreeable to
such as have been accustomed to it since
childhood, but their preferences will not
be shared by many. Always use white
com meal, coarsely ground and free from
flour, make the mush with all the water
it will take up, have it as soft and jelly-
like to fry as it can well be cut and
handled when cold; be careful to salt it
right and fry it handsomely and you will
find com meal in its different forms of
mush jnd milk, fried mush, com bread,
muffins, batter-cakes, com meal pud-
dings, and others, an article so pleasant
to the palate that it soon comes to be re-
garded as one of the indispensibles.
While it is true the negro cooks of the
south have had almost the monopoly of
the art of cooking com meal it will not do
to admit that what they accomplish
through the simple habit of doing, cannot
as well be done by the exercise of intelli-
gent judgement. Take
2 heaping cnps white com meal,
8 cups water.
1 rounded tablespoon salt.
Where the mush has to be made on a
cook stove, a cast pot with feet, to raise
the bottom an inch from the fire, is the
best vessel to use. It lessens the ten-
dency to bum and reduces tlie waste if
the inside is brushed over with a touch
of lard or drippings. Put the salt in the
water, boil, and sprinkle the dry meal
in with one hand while you beat with an
egg-beater or spoon in the other. Put
on the lid, and let simmer with the steam
shut in for about three hours.
If carefully cooked wiih a lid on and
not bumt there will be as much mush as
there was water put in, that is two
quarts.
Double the quantity needed for one
meal should be made and" half put away
to become cold to fry. For this purpose
very slightly grease a pan, press the
mush in evenly, and slightly brush over
with melted lard again. No matter how
little the grease, it prevents the forma-
tion i»f a crust by drying on top.
Each quart of cold mush will cut into
about ten slices or blocks for frying.
Cost of mush and milk— com meal 4,
milk 2 quarts 16—20 cents for 8 half
pmtb milk and 8 half pints mush or 2^
each pint bowl.
Note — mush and milk served as a
first course for supper or breakfast in
hotels is but a spoonful in each bowl;
perhaps a third, or less, of the restau-
rant bowl above specified.
Hominy MufRns.
Pound one pint of cold boiled
hominy to a smooth paste, add to it
half a pint of flour, one teaspoonful
of salt, a heaping tabl*»spoonful of
baking powder. Beat the yolks and
whites of two eggs separately, add to
the yolks two ounces of butter, same
of sugar, and a scant pint of luke-
warm milk. Mix these ingredients
together and stir into the flour, mix
quickly, pour the batter into hot, weil-
buttered muffin rings, and bake in a
quick oven.
32
SAN FBANCISGO MOTEL GAZETTES
HOTEL BREAKFAST DISHES.
84-^'Old-Fashioned" Broiled Beef-
steak and Gravy.
Take a whole Birloin or other steak as
cut by the butcher, notch the edges to
prevent curling up on the gridiron and
beat it out on the block more or less ac-
cording to its thickness or the greater or
less tenderness of the meat, for the ex-
perienced cook is ble to imnroye a poor
steak considerably.
Put a shovelful of charcoal m the ash
pan of the range and some live coals from
the fire on that, cover with a pan or oth-
er means of making a draft over the
coals. Rub the bars of the griduron with
a piece of bacon rind, lay the whole
steak upon it and cook medium well
done over the charcoal when it has
burned clear. Have a piece of butter
ready in a tin pan with a heaping tea-
spoon of good black pepper and two cf
salt, put in the hot steak and press it
into the butter, making the gravy run
out, add half a cup of Hot water, set the
pan and contents over the coals and
when it begins to simmer the gravy and
pepper will have thickened the water
and made a good gravy.
Dish up on a large hot platter, carve
in pieces about the size of two or three
fingers and serve a spoonful of the gravy
with each cut.
The next thing to broiling for that kind
of beefsteak is frying over the fire, but a
little piece in a pan does not come out
natural-looking, but bums around the
edges — it must be a full pan or nothing.
Good broiling can be done in a hinged
wire broiler set over the open hole of a
stove, but forethought is required to let
the fire bum down to a bed of glowing
coals in time for it, and to tum the dam-
per so that the draft will be strong
enoug,b to carry tbe smoke up the chim-
ney. Some families and others are
made miserable by having their so-called
broiled meats always tasting of smoke
and coal smoke at that. This is some-
thing that calls for the exercise of com-
mon sense.
Cost of family beefsteak and gravy —
2 pounds steak at 12c loses one-fourth
bone, fat and cooking, 24 ounces costs
24 cents, — butter and seasoninp- 8 — 3
ounces of meat to each order, 32 cents
for 8 orders or 4c each person.
85— Individual Beefsteaks.
This method practiced by a domestic
cook has been known to give extreme
satisfaction to a large houseful of people
when a so-called first-class cook had ut^
terly failed to fill the requirements of the
place.
Order the steak from the butcher cut
thin, and divide it in pieces weighing 2
ounces — about the size of 4 fingers. Lay
your steak on a board of hard wood
and pound it down thin with the hack
edge of a heavy knife. Fry the steaks
as wanted in frying pans slightly greased
and let cook only 2 or 3 minutes and
send in hot without gravy. All the
merit of this plan is in the sort of blunt
chopping with the knife-back, that
spreads out the meat, gristle and all as
thin as the edge of a dinner plate,
86— Minced Beefsteak.
4J cups lean beef minced
1^ cnps beef fat minced.
^ cup cold water.
1 heaping teaspoon salt.
Same of black pepper.
Or, 3 pounds meat, one fourth of it
tat, chopped and seasoned like sausage
and a little water added.
Take the thick part of beef flank or
any that is tender but that looks too
stringy and rough for steaks, cut both
lean and fat clear of such skin and gris-
tle as will not chop nicely. Mince it in
a bowl and when finished and seasoned
press it in a 2 quart pan and when to be
cooked cut in slices like beefsteaks and
fry on both sides, and serve with its own
gravy poured over it. It should be made
fresh every day.
COOKING FOR PROFIT.
33
Cost — indefinite. It is an expedient
for using up the best part of an unhandy
piece of meat in a way that saves buying
perhaps a first-class steak, while the
pieces that cannot be minced are used to
make soup or stew.
87— Plain Omelet
Two eggs and one teaspoonful of milk.
Add a pineh of salt, beat in a bowl
enough to thoroughly mix but not make
ir too light, as if the omelet rises like a
souffle it will go down again, so much
the worse.
Pour into a small frying pan, or ome-
let pan, in which is one tablespoonful of
the clear part of melted butter, and fry
like tried eggs. But when partly set
run a knife point around to loosen it and
begin to shake the omelet over to the
farther side of the pan until the thin
further edge forced upward falls buck
into the omelet.. When the under side
has a good color, and the middle is iicar-
ly set, roll the brown side uppermost,
with a knife to help, and slide the omelet
on to a hot dish. Serve immediately
while it is light and soft.
88— Omelet with Parsley.
Mix a tablespoonful of minced parsley
with the omelet mixture while beating it
up. Make as directed in the preceding
article.
89— Omelet with Onions and Parsley.
Mince two table spoonfuls of onion and
fry it in a little lard in a frying-pan with
a plate inverted upon it. In five min-
utes take up the minced onion without
grease and add it to the omelet mixture
made ready with parsley in it; stir up
and fry as directed in plain omelet.
90— OmeleTwith Ham.
Have ready on the table some grated
or minced lean ham in a dish. Pour a
plain omelet of two eggs into the frying-
pan and strew over the surface about
a tablespoonful of the grated ham.
91— Omelet with Cheese.
^lake in the same manner as ham om-
elet, with grated cheese instead of ham,
92— Omelet with Tomatoes.
Stew tomatoes down nearly dry, sea-
son with butter, pepper and salt. In-
close a spoonful in the middle of an om-
elet according to the preceeding exam-
ples.
Cost of omelets. Omelets are kept
off the bill of fare more on account of the
time and attention required to cook them
properly than because of their cost whioh
is only from ^c to Ic more than the eggs
alone would be. This is speaking of
hotel and family orders where the added
seasoning^ is but about a tablespoonful,
and not of omelets with asparagus,
points or other rarities. Eggs vary in
price from 6 cents per dozen in country
places to 60 cents in the cities at mid-
winter.
93— Scrambled Eggs.
Not to be beaten up like an omelet
but only stirred about. Put a spoonful
of melted butter or butter and lard into
the small frying-pan, and then two eggs,
sprinkle pepper and salt. Stir the eggs
about a dozen times around with a fork.
Pile in the middle of a little flat dish be-
fore they get cooked too hard.
Note. The oeufs (eggs) brouilles aux
truffles y or aux poinies d ^ aspergeSy often
named in menus are scrambled o^gswith
truffles and asparagus and similar acces-
sories, the word brouille being of the
same derivation as our broil, signifying
a row, being in a tumult, stirred up,
94 — Shirred Eggs.
Some people keep little yellow ware
dishes for this purpose, or other dishes that
cannot be damaged by baking. Spread
with a teaspoon a slight coating of soft
butter over the inside of the dish, drop
in two eggs, not beaten, and set them
84
SAN FRANCISGO HOTEL QAZETTE8
inside the oven, or, perliaps, on the top
of the range on one side. Try by shak-
ing, and take them from the fire when
the whites are quite cooked. Send ia
the same dish set in a flat one.
95— Fried Eggs.
These are the most called-for of any
form in which eggs are cooked and there
is the widest possible difference between
the work of a skilful and unskilful cook
in this particular. The fried eggs that
are a dis^^iace to any table are broken as
to the yolks before they go in the pan,
then they have black grease simmering
up all around the edges and running
over their surface, they are cooked near-
ly as hard as leather, they stick to the
pan and cannot be turned over and final-
\y when they are forcibly pushed into a
dish the same smoky, black grease flows
around them like gravy. That it should
happen so sometimes is nothing to be re-
marked, but these lines are prompted by
amazement that some will go on frying
eggs that way always and habitually
and do not se::m to know that anything
is wrong.
To fry the eggs cleanly and hand-
somely, keep the small frying pans al-
ways rubbed clean, if not bright, and
never set them empty upon the range but
keep them warm on the bar along the
front of it or on a hot shelf or a row of
bricks at the back.
96— Poached Eggs.
Also called dropped eggs.
It is no trouble to poach eggs hand-
fomely if two or three niles are ob-
served.
Have a roomy vessel with plenty of
water, the frying-pan shape is good, but
it is not deep enough. Have a little salt
in the water. Never let the water boO
furiously after the eejgs are in, as that
breaks them; keep it gently simmering
at the sides.
The eggs break and are wasted be-
causu wLen first dropped they go heavily
to the hot bottom and there eticft^ to pre-
vent which set the water in motion by
stirring it around with a spoon. The
eggs dropped in are carried around a
moment and the white cooks sufliciently
to prevent adhesion.
Break the eggs carefully into little
dishes and drop into the water one at a
time. Take them out with a perforated
ladle.
Serve either well drained in a small
deep dish and a speck of butter on top
or else laid neatly on a trimmed slice of
buttered toast.
97'-Boiled Eggs.
The best furnished hotel kitchens
have a kettle much like a long fish ket-
tle in appearance,and a number of tin has-
kets,each wiih its handle, that fi tin side by
side. The kettle is full of boiling water,
and the baskets with diflerent orders of
eggs, can be withdrawn without disturb-
ing the others. One hand is detailed to
attend to the e^ boiling, and he has
sand glasses to time them by, or a clock,
or both. At ordinary levels two or three
minutes for soft-boiled and four or five
for hard-boiled is the rule, but at great
altitudes in the Rocky Mountains as
much as eight minutes is the least time
for hard-boiled eggs. The low point
at which water boils is the reason for the
difference.
98— Fried Mush.
Take the pan of cold mush that was
set away over night, hold over the fire a
minute and shake it on the table. Cat
a quart of mush into 8 pieces. Roll
them in cracker meal mixed with flour,
then in milk, then in the cracker meal
mixture again, let them lie in it to get a
good coating. Drop into a frying pan
half full of clear drippings made very
hot first, and let fry light brown.
Cost — Mush 3, breading 4, fat or lard
4; 11 cents, or from 1 to 1^ each per-
COOKING FOR PROFIT.
85
99— Fried Mush Egged and Breaded.
1 quart cooked mneh.
1 pound cracker meal.
2eggj».
•J pound fat to fry.
Mix 3 tablespoonfuls milk or water
with the egg^ and beat up. Roll the
pieces of mush in it and then in the crack-
er meal and fry a handsome brown in hot
lard in a sauce pan deep enough to im-
merse them.
Cost of material — Neither the cracker
meal nor the lard will be all used but an
allowance should be made for waste or
deterioration of what is left over. Mush
3, eggs 4, cracker-meal 8, lard 8; 23c
for 8 to 12 orders — say 2Jc each person.
100— Corned-Beef Hash.
Some of the worst blunders the half-
made cooks commit are in making hash.
Corned-beef hash can be made a real
^lelicflcy, good to look at with no appear-
ance of mystery about it, the pink meat
fair and cleanly in the smooth and clean
potato, and good to taste being more
tempting to a fickle appetite than solid
beefsteak. It is not necessarily a very
cheap dish although it is convenient as a
means of using a remainder of corned
beef to make room for a fresh boiling.
Th« attempt to make hash very cheap
by making it the general receptacle for
all sorts of pieces is a penny wise and
pound-foolish proceeding, for nobody
wants it and it is thrown away at last
and through that and other blunders it
has come to be at last that hash cannot
even be given away at a free lunch. The
writer of these lines has seen the officers
of the finest vessels afloat send a special
request to the kitchen for dishes of the
deck hands' fresh made hot and savory
comed-bcef hash for their breakfast in
preference to all that was upon the table,
and the passengers who had made its
acquaintance followed up the hint and
found out the place where hash was good.
There is no elaborate receipt to follow
these remarks, the necessity in the case
is not to put things in, but to keep things
out. Keep out the cold turnips. Keep
out the cold mashed potatoes even,if thev
are not uncommonly good and fresh. It
has been shown a little way back in regard
to the cost of potatoes, that two large
ones are worthless than half a cent, and
the water added when they are mashed
cheapens them still more. Mashed tur-
nip it still more worthless. Keep out
the black and bard scraps and ends of
meat, they will give a color and appear-
ance and stale taste that will cause the
mess to be thrown out, the good to be
lost with the bad. Keep out the onions.
This is the last thing that will be agreed
to. Cooks of hotels have been known
to quit the house rather than they would
leave the onions out of the hash* But
the people who live in the expensive class
of hotels will leave the dish alone if you
do not, and if they despise it who else is
going to bring hash in fashion again? It
is in the interest of true economy to
make hash popular, because it uses up
corned beef, which is too plentiful. To
make **dry hash" that will be eatea^nd
enjoyed, take:
1 pressed-in cup minced corned beef.
4 medium potatoes — 1 pound.
^ a level teaspoon good black pepper.
1 level teaspoon salt.
1 ounce fresh butter.
A spoonful of hot water.
Shave oflF all discolored outside of
meat. Chop as fine as pepper-corns or
wheat in a wooden bowl with a chopping
knife, add the pepper, salt and butter to
it. Pare the potatoes raw, steam or boil
them, put them to the meat boiling hot
and mash together. It is not of much
consequence whether it is to be baked or
not but it looks better browned over and
can be served hottest that way. Leave
out the butter when there is plenty of fat
to the meat. Those who study to make
this almost forgotten dish good take care
to com fat pieces of brisket and calves
udder for the purpose.
36
SAN FRANCISCO HOTEL GAZETTE'S
Cost of material — J pound selected
cooked meat equal to IJ pound raw9 ,
potatoes 1, butter 2; 12c a quart or
8 family or hotel orders.
101— Pork Brown Stew.
1 pound coarse cut of fresh pork.
•4 medium potatoes.
1 tablespoonful minced onion.
2 or three leaves green sage or a pinch
of ground herbs.
1 level teaspoon minced red pepper.
2 of salt.
1 cup fresh roast meat fat for frying.
3 tablespoons flour.
The fat to fry in is only used tempo-
rarily and does not lose anything. Let
it be especially saved from the roast meat
pan for the brown breakfast stews, and
have no unpleasant taste about it. Put
it on in a small deep pauce pan to get
hot. Cut the meat in pieces, throw two
or three at a time into the fat when it is
hot enough to hiss, let them get the
sama sort of brown outside that roast
meat has, but quickly; take out with a
skimmer. When all the pieces are
browned in that way, pour the fat back
in your jar, put the pieces of meat back
in the same saucepan, add 3 cups of wa-
ter, the potatoes pared and cut in halves,
and the seasoning, and stew until the po-
tatoes are done. Mix the flour in a cup
with water and thicken the stew with it.
Cost of material — Pork 10, potatoes
1, flour and seasonings 1; 12e for 8 fam-
ily portions .
102— Wheat Muffins— Best.
2 rounded-up cups light b»-ead dough —
little over a pound.
4 tablespoons meltei butter — 2 ounces.
Same of milk or cream.
1 teaspoon sugar.
3 yolks of eggs — or 1 yolk and 1 egg.
Pinch of salt.
■J cup of flour.
Take the piece of dough from your
light bread or rolls that was set to rise
over night. Two hours before breakfast
work the butter, sugar and milk in and
set in a warm place a few minutes. Then
beat in eggs and flo'ir and keep beating
against the side of the pan until the bat-
ter is very elastic and smooth. Let rise
in a warm place about an hour.
The muffin rings should be two inches
across and one inch deep. Grease them,
set in a greased pan, half fill with the
batter, which should be thin enough to
settle down smooth, but thick enough
not to run under the rings; let rise half
an hour, bake ten minutes in a hot oven.
103— Muffins from the Beginning.
When there is no dough set for other
purposes the muffins can be made from
the beginning with:
3 level cups flour.
1 cup warm water and yeast mixed.
5 tablespoons m«ilted butter.
I teaspoon sugar.
Same of salt. *
3 yolks or 1 yolk and 1 egg.
Mix up too soft to handle yet not thin
enough to run; beat well and set in a
warm corner to rise. Beat extremely
well in the morning, use in muffin rings
and bake.
Cost of material — Flour and yeast 3,
eggs, sugar and salt 4; 7 cents for 12
muffins.
104 — Buckwheat Cakes.
2 cups buckwheat flour.
2 cups water and yeast mixed.
1 level teaspoon salt.
1 tablespoon golden syrup.
2 tablespoons melted lard.
Make a sponge or batter over night of
the warm water, yeast and flour. In the
morning add the enriching ingredients;
beat up well,and bake thin cakes on a
griddle.
Most people like buckwheat cakes
with a little cornmeal mixed in the bat-
ter. Eggs are not needed except when
accidentally the batter ferments too much,
when an egg will bind and make the
COOKING FOR PROFIT.
37
cakes easier to bake. Serve with but-
ter and syrup.
After the first mixing with yeast some
of the batter may be saved and used in-
stead of yeast for several succeeding
days. A pinch of carbonate of soda
may then be needed to be mixed in the
batter in the morning, but cakes made
that way, for some reason, are more pal-
atable than with sweet yeast— care being
taken to proportion the soda to the de-
gree of slight sourness.
Cost of material — Buckwheat 2, yeast
1, syrup 1, lard 1; 5 cents for 1 quart
batter or 24 cakes or 8 plates. To eat
with thera, 8 ownces butter 20, J pint
syrup 6; 28 cents total 33 cents 8 plates.
Note. — As it is seen the cost of the
buckwheat is next to nothing, but as the
butter and syrap is nearly all, it is ob-
vious that to whatever extent the lavish
use 0^ butter can be checked, a saving
will be effected. The alleged indigesti-
bility of buckwheat should be laid to tlie
common extravagance in butter and
syrup. To such as are proof against
dyspepsia, the poeple who lead active
out-door lives,the fat from fried sausages
is more relishing than butter with buck-
wheat cakes.
These and all other batter cakes are
made more costly than they ought to be,
as well as unhealthy in many places, by
the wasteful way of ladling great spoon-
fuls of melted lard on to the griddle to
bake, or rather fry, the cakes in. A
pound of lar J does not last long that way
and it is unnecessary. Cakes can be
baked on any sort of a griddle if it is on-
ly rubbed md polished with a cloth every
baking, but if greased at all a piece of
bacon or ham rind or of suet answers
every purpose and the cost is scarcely
appreciable.
Sweet Tomato Pickle.
Seven pounds ripe tomatoes, peeled
and sliced ; three and one half pounds
sugar ; one ounce cinnamon and mace
mixed ; one ounce cloves ; one quart
of vinegar. Mix all together and
Btew one hour.
PIcklette. .
• Four large crisp cabbages, cut fine ;
one quart onions, chopped fine; two
of vinegar, or enough to cover the
cabbage; two pounds brown sugar,
two tablespoonfuls of ground mustard,
two tablespoonfuls of black pepper,
two tablespoonfuls turmeric, two
tablespoonsfuls celery seed, one table-
Spoonful allspice, one tablespoonful of
mace, one of alum, pulverized. Pack
the cabbage and onions in alternate
layers, with a little salt between them.
Let them stand until next day. Then
scald the vinegar, sugar, and spice
together, and pour over the cabbage
and onions. Do this three mornings
in succession. On the fourth put all
together over the fire and heat to a
boil. Let them boil five minutes.
When cold pack them in small jars.
It is fit for use as soon as cool and
keeps well.
Turnovers.
Roll out some puff-paste and cut in
oblongshaped pieces. Put some finely
cut cheese on the paste, turn over,
and pinch down the edges and bake.
88
SAN FRANGISGO HOTEL GAZETTE'S
HOTEL DINNER.
105— Ox Tail Soup.
2 J quarts of soup stock.
1 ox tail.
1 small carrot.
1 turnip.
1 onion ^
Celery, bay leaf, cloves, salt and pep-
per.
Make the stock by boiling a beef shank
in 6 quarts of water several hours, until
it is reduced one-hal£L
While the stock is boiling take a car-
rot, turnip, onion and staUr of celery,
and, with any kind of a round cutter or
an apple-corer and knife, cut enough loz-
enge shapes to fill a cup with the mixed
sorts. Throw a few of the remaining
scraps into the boiling stock for season-
ing, and ^ a bay leaf and 8 cloves.
Saw or chop the ox tail into thin round
slices and steep them an hour in cold
water. The ox tail must stew at least
2 or 3 hours to be eatable and so far
dissolved as to enrich the soup, and it
may be done either in the stock boiler,
and the pieces picked out afterward to
go in the soup plates, or may be stewed
in some of the stock in a separate sauce-
pan, whichever way may be most con-
venient.
At last strain the specified amount of
stock clear into the soup pot. Boil the
shapes of vegetables in water by them-
selves J hour, then drain off and put
them into the soup, also the ox tail sli-
ces. Add brown butter and flour thick-
ening in small quantity, let the poup sim-
mer slowly until it becomes smooth and
clear again, and skim until all the fat is
removed. Season with salt and cayenne.
Serve a slice or two of the ox tail and
some of the vegetables in each plate.
When a soup like the foregoing has
not a clear symp-like sort of thickness or
body, but is dull, like flour gravy, it
may be cleared by longer simmering and
adding more stock with Pome cold tomato
juice, or lemon juice or even cold water,
and skimming from the side
If not already light brown add a
spoonful of burnt sugar caramel.
Cost of material — Beef shank for stock
10, oxtail 8, vegetables, seasonings,
thickening 4; 22 cents for 10 half pint
plates, or say, 2c plate or 4c pint
bowl.
106— Fried Bass With Bacon.
Scale and clean the fish, chop off the
fins, and if small cook them with-
out cutting; if large, split them length-
wise and cut across making four.
Pepper and salt'the pieces, roll them
in flour and let lie in it until the last;
drop them into a pan of hot lard and let
fry from five minutes upwards according
to size.
Fry a slice of breakfast bacon for each
piece of fish in another pan and send in
the bacon on the fish and a garnish of
parsley and plain boiled potatoes.
NoTB — There are several varieties of
bass and for some reason hardly to be
explained hotel stewards seem to be
proudest of displaying striped bass in
their best menus. The black bass is,
however, the favorite with restaurant
customers and it seems fair to infer that
it has some good qualities which make it
so. It is certainly the favorite with an-
glers. In weight it ranges from one
pound to five. Only from 2 to 4 ounces
need to be served as a dinner order of
the cooked fish, and a spoonful of potat
toes in some form should go in on the
same plate. For a restaurant rirder a
fish weighing just one pound is the most
satisfactory all around .
Cost— ^bass 24c for 2 pounds, 8 oun-
ces bacon 8, potatoes 8 orders 2, lard to
fry 2; 36c for 8 dishes or 4J cents eachj
hotel size.
107— Boiled Beef with Horseradish.
A fat, unctuous, gristly piece of the
brisket or "plate" is the best for this, oi
COOKING FOR PROFIT.
39
the rib ends that are sawed off a rib roast.
Boil it slowly for at least three hours;
have a little salt in the water (which is
afterwards to be used to make soup.)
Grate or finely scrape down a stick of
horseradish, put it in a bowl with vine-
gar and water enough to cover, and use
it for sauce.
Cost of material — vBeef 2 pounds 12,
one-third — .horseradish 2, mashed
potatoes 2; 16c for 8 dishes, 2c per dish.
108— Roast Sucking Pig.
The pig will be ready trussed when it
comes from the butcher's, with the toes
inserted in slits cut in the skin. Lay it
on its back and drive the point of a sharp
knife down through the bone of the back,
dividing it convenient for carving, and
also detach the ribs along one side, and
loosen the inner joints of the hijw and
legs, which can be done without spoiling
the outside appearance of the pig. Wash
and wipe it dry, stuff with bread dressing
containing sage and onions, and sew up
with twine. Roast about two hour8,cov-
ered with a sheet of greased paper for part
of the time, and baste with butter to get a
fine transparent brown color on the skin
at last. l^Iake gravy in the pan to pour
around the pig in the dish. Serve ap-
ple sauce separately in a sauce dish. It
is a time honored cuntom to insert a
small apple in the mouth of the pig be-
fore sending it to table.
Note — Pigs weighing from 30 to 40
pounds are more frequently furnished to
hotels than the very small ones, and, as
they are not sent to table whole are con-
sidered more satisfactory. They are too
large to be cooked whole but are split in
halves, carefully hacked through the
bones inside according to the directions
for sucking pig, and basted arid crisped
light brown in the same manner. Serve
with apple sauce.
109— Apple Sauce for Meats.
Pare good ripe apples and slice them
into a bright saucepan. Add water
enough to come up level with the apples
and stew with a lid on till done — about
thirty minutes. While they are stewing
throw in a littlte butter. Mash at last
with the back of a spoon. No sugar.
Cost of material — 10 pound pig $2,00,
stuffing 10, apple sauce 7; $2,17 — say
for 20 to 25 orders not less than lOciper
dish.
Note — Pigs often cost a much larger
amount than their weight at 20c per
pound would be, five dollars being often
obtained at Christmas and other holiday
seasons. The number of dishes is some-
what dependent upon skill in carving.
In any case, however, this is an expen-
sive dish.
110— Chicken Pie, Plain.
When chicken pie or any similar dish
is written in a menu as of some partic-
ular style, it, of course, carries the im-
plication that there are more ways than
one. A very small variation or addi-
tion of vegetables, mushrooms or eggs
and wine may suffice to change the
name. It is only necessary to say here
that one way by which young chickens,
squirrels, rabbits etc., are partly fried in
butter before being covered with a crust,
and the gravy in the pan is made rich
and light brown, may be found detailed
elsewhere for pigeon pie, and the follow-
ing is the other principal method, or
country style.
1 large fowl or 2 chickens.
1 slice of fat salt pork — 2 ounces.
1 large potato.
1 teaspoonful of minced onion*
1 of black pepper.
1 of salt.
1 pound of pie crust.
2 tablespoonfuls of fiour.
A little parsely.
The salt pork is only a seasoning, and
mav be dispensed with or substituted
with butter or the fat of the fowls.
40
SAN FRANCISCO HOTEL GAZETTES
Cut the fowl in 8 pieces if large, first
dividing it in half through the back and
breast, chop each side in 4, taking a
piece out between the leg and the wing.
Cook the gizzard and heart with the fowl,
but leave out the liver, which is apt to
impart its flavor to the whole dish. Boil
the meat till tender, which may take
anywhere from 1 hour to 4, according to
the kind of fowl. It does not make much
difference how old the fowl is if it be boil-
ed accordingly with seasonings added.
It will make the liquoi rich as jelly after
a while.
Half an hour before taking the fowl
from the fire put in the potato, cut in
pieces, and afterward thicken the liquor
with flour and water and mix in some
chopped parsley.
Turn it into a baking pan, dredge a little
more ulack pepper over the top and a lit-
tle flour over that, aud then cover with
plain pie paste and bake it ^ hour.
Cost of material — Fowl 40,
vegetables and seasonin^js 1,
49 cents for 8 dishes, or 6 or
dish.
pork 3,
5,
7c per
111— Boiled Kale or Seakale.
Wash free from grit, tie it in bunches,
taim off the root end and boil it in salted,
water, like winter spinach, about
twenty minutes. Drain in a colander.
Pour a spoonful of butter sauce over
each bunch in the dish.
112— Mashed Potatoes.
Being such a common and easy article
It is often the most neglected and goes
to the table dark and full of lumps,
when it ought to be as smooth as if
pressed through a sieve. Butter and
milk to mash with are good additions in
their way, but vigorous pounding of the
potatoes with a little salt and hot water
or perhaps the clear fat from the top of
the soup will nake very fine mashed po-
tatoes when neither of those luxuries can
be afforded. The longer the mashing
is continued provided the potato is kept
hot at the same time, the whiter it be-
comes. It is an improvement, to bake
the mashed potato in a pie pan, brushing
the top over with milk to cause it to
brown easily.
113— Bread Custard Pudding.
2 cups-pressed in-fine bread crumbs.
2 cups milk.
1 ounce butter — small egg size.
1 tablespoon sugar.
Nutmeg or grated or minced lemon
peel.
Crumble the bread fine either by
chopping or grating; grate half of the
rind of a lemon into it or a little nutmeg.
Mix the milk with the egg and sugar;
melt the butter and mix in and pour the
mixture over the bread crumbs in a but-
tered pudding-pan or bowl and bake
about twenty-five minutes. Various
changes can be made by adding raisins,
currants or citron to this pudding. The
fruit must be sprinkled in after the pud-
ding is in the baking pan. It will sink
if stirred. Serve a sauce with the pud-
ding.
Cost of material — 11 cents for one
quart or 8 portions. With sauce 2c
each order.
114— Rhubarb Pie.
Rhubarb should be peeled and cut in
two-inch lengths, and cooked with only
w^ter enough to cover the bottom of the
kettle, with half a pound of brown su-
gar to each pound spread over the top
and the steam shut in. It burns easily,
and should be cooked at the side of the
range or set upon a brick, till the sugar
dissolves with the juice to form a syrup.
Line the pie pans with puff paste, made
not very rich, fill with the stewed rhu-
barb and place broad strips of paste, cut
with a paste jagger across and bake; or
use tbe plain pie paste and bake with a
top crust.
COOKING FOR PROFIT.
41
Cost of material — Rhubarb 5, sugar
5, crust 5; 15c. for 2 pies, cut in 8 or
10.
115— The Stock Boiler.
Where the best management prevails
and the work goes on like machinery,
one wheel within another, there is a reg-
ular time of day to set the stock boiler
on, it may be in the evening to simmer
till the last, and then the liquor strained
off is set away till the next day, or it
may be early in the morning. The boil-
er should be larger than the ordinary
stove pots. Put into it a gallon of clear
cold water.
The meats to be cooked during the
day are trimmed of all the tough and
gristley ends, such as are sure to be
thrown away if fried, broiled or roasted,
and all the bones are taken from the
meat that can be without detriment to
the joint, and these scraps, after washing
in clear water, are put into the boiler.
Then, if there is a soup bonft beside, or
a chicken to be boiled, or a leg of mut-
ton it will be 80 much the richer stock.
Some days there will be reason to choose
which kind of soup to make, according
to the contents of the stock boiler, which
is a more economical way to look at it
than if the boiler was to be furnished to
suit the soup. A cream soup, for ex-
ample, may be made when the stock is
thin, and when it is rich as jelly make
beef gravy soup or mock turtle.
The available meat being in next,
throw in a little vegetable seasoning,
such as a small onion and piece of tur-
nip and carrot. But these are not indis-
pensible, for the soup will be seasoned af-
terwards.
Let the boiler heat slowly and when
at last it boils, skim carefully two or
three times, put the lid on and let sim-
mer 4 or 5 hours, when there will prob-
ably be 2 quarts of rich stock ready
when strained, to be used in soup or to
make gravies and sauces.
The strainer fine enough for ordinary
use is made of perforated tin, or a pan
with a perforated t'u bottom. Strike
the edge of the pan rapidly to make the
soup go through.
11&— Celery Cream Soup.
3 pints soup stock.
1 pint rich milk.
Outside stalks of celery, about 4.
1 small onion, minced.
Small piece of lean cooked bam.
1 tablespoon flour.
Butter size of an egg.
Salt and white pepper.
Boil the soup stock with the onion and
scrap of ham in it for flavor. Cut up the
celery — about enough to fill a large cup —
in dice shapes, and boil it ten minutes in
water; then strain the water away. Mix
the butter and flour together, and stir
them into the boiling stock to thicken it
slighty, then strain it into another sauce-
pan and put in the parboiled celeiy and
the pint of milk. Season with pepper
and salt to taste. Let it simmer ten min-
utes or more after the celery is in.
Mince a piece of green leaf of celery
very fine, and sprinkle it from a knife
point into the soup. This makes six or
seven plates.
Butter and flour for thickening ij the
orthodox article (roux), but should the
butter fail to arrive punctually at the
time the flour can be mixed with a little
water instead. The stock used should
have been skimmed free from fat, if not
the soup must be.
Cost — 21c for 2 quarts, or 3c per
plate.
117— Boiled Red Snapper— Shrimp
Sauce.
There should be a proper fish kettle
for boiling a fish whole, having a p rfor-
ated false bottom or drainer, that can be
lifted out with the fish upon it when
done. Where there is no such article
the best substitute is a common milk pan
42
SAN FRANCISCO HOTEL GAZETTE'S
of large size. Cover it with auother pan
that the fish may get steamed if not
quite covered.
Choose a small fish, scale it, draw,
chop ofl^" the fins, wash and wipe it dry on
a cloth.
Half fill the pan with water and put
in a little salt, vinegar, a small onion
and four cloves stuck in it and half a bay
leaf. When it boils put in the fish and
simmer it at the side of the range about
halt an hour. Then pour off the water,
take the skin off the upper side, slide ihe
fish ou to its dish, if to be served whole,
and pour over it some shrimp sauce. But
if served individually it may be di-
vided with a fish slice in the pan and
sauce poured over in the plates. Small
and tend r fish, like fresh mackerel, are
best rolled up in a pudding cloth and
boiled in pliin salted water, then care-
fully unrolled onto the dish.
118— Shrimp Sauce.
point, place them on a greased baking
pan and bake a nice color on top.
Cost of fish with sauce etc. — 2 pounds
fish 40, seasoning 1, shrimps 15, butter
eggs and seasonings 3, potatoes 8 por-
tions 2 — 61 cents for 8 to 12 portions,
or about 7c an order.
1 pint of clear broth or water.
Butter size of an egg.
1 tablespoonful of flour — rather large.
Yolk of 1 egg.
bait and pepper.
\ can Barataria shrimps.
Stir the flour and most of the butter
toðer over the fire. When they bub-
ble begin adding the hot broih or water,
and stir it till cooked and thick — about
two minutes longer. Then drop in the
egg yolk and beat, and next the remain-
ing small piece of butter and beat till it is
melted. Season slightly and put in the
shnmps. They are already cooked,
119— Duchesse Potatoes.
Usually served with fish, on the same
plate. They are little cakes of mashed
potatoes, in fancy ehapes or plain. Take
four steamed potatoes and mash them
with an ounce of butter, the yolk of an
egg and salt. Spread oua pie plate, brush
over with the yolk of an egg mixed with
a spoonful of milk, cut in pieces of any
ehapo, take up the pieces with a knife
120— Larded Filet of Beef.
This is nothing if not neat, uniform,
precise and workmanlike in appearance.
There must be a pound of fat bacon for
larding, cold and firm, so that it can be
cut aright. Cut the slices a quarter
inch thick, cut these in lengths of IJ
inches and then into strips all precisely
alike and as thick as a common pencil.
Procure the filet or tenderloin of beef
with the fat on it, that is with the coat-
ing of suet that covers the upper side of
it, and shave that down until the cover-
ing of fat is about as thick as a beefsteak
all over it. Then raise the edge of the
fat at one side, skinning the filet, so
to speak, and lay the sheet of fat over
on the other side without cutting it off.
This is to have the sheet of fat attached
ready to cover over the filet again after
it is larded with strips of bacon. Draw
the point of a sharp knife across and
across the skin inside the fat, to score it
so that it will not draw up in cooking.
Trim off the thin end of the* filet and
round off the thick end. C )mmence at
the thick end with the larding. Insert
a piece of bacon in the end of the larding
needle and draw it through the
top parts of the meat pinched up
with the left thumb and finger for the
purpose, one end of the strip of bacon bo
inserted will be left leaning backward,
the.ot her forward, on the surface. In-
sert 6 or more of these strips in a row
across. Begin the next row so that the
strips will come alternately between
those of the first, and the exposed ends
will cross the others, and so continue,
with the regularity of stitching cloth, to
the other end. Cover the larded filet
with the sheet of fat. Make a long and
COOKING FOB PROFIT,
43
narrow baking pan hot in the oven, with a
tablespoonfal of salt and a cap of drip-
pings in it, and enough water to keep the
bottom from burning. Put in also a
slice of turnip, carrot and onion, and a
piece of celery. Have the oven hot,
put in the filet, and roast it with the
tat, covering it half an hour; then take
off the fat, baste the filet with the con-
tents of the pan, and let cook fifteen
minutes longer, by which time the sur-
face of the meat should be brown, and
bacon strips brown too, without being
burnt at the ends.
Filets of beef vary in weight and
thickness, and the time above given is
only a guide to the average. Unless
specially ordered otherwise, the thick
part of the filet should cut slightly rare
in the middle, while the thinner portion
is well done.
In carving, the filet should be sliced
across vertically because it is a mass of
strings ot meat lying side by side, and
if cut slantingly the slices begin to be
stringy and coarse. A filet that is to
be braised along with herbs, spices, veg-
etables, wine, etc., is larded with strips
of bacon or fat pork that pass clear
through from one side to the other diag-
onally, so that the slices cut across when
done, show the larding all through the
meat.
Cost of filet — 4 pounds $1,20, pork
15 (not all used but culled and spoiled),
seasonings paid for with drippings; $1.35
for 3 pounds net, or 15 to 20 slices or 7c
an order
121— Mushrooms Stewed in Wine.
Larded filet of beef with mushrooms
or, aux champignons, is the almost uni-
versal dish at small party dinners. The
common method of preparing the mush-
rooms has been described at No. 48, but
if a finished sauce is required use half
brown beef gravy and half mushroom
sauce, add a bastingspoon of wine and
simmer at the side of the range and skim
until clear, then if not thick enough boil
it down rapidly, and after that add the
mushrooms, cayenne, and a spoonful of
sherry.
122'-Brown Gravy.
Before serving the filet, or any roast
meat let the gravy in the pan dry down
until the grease can be poured off clear,
while the glaze remains adhering to the
pan; pour in water to dissolve it, aod
when it has boiled add a trifle of brown
flour thickening if it seems to need
it; strain through a fine strainer; serve
some in the dish with the filet, the rest
in a sauceboat.
123— Brown Flour for Thicl(ening.
While butter and flour mixed in equal
parts and baked brown makes the best
thickening for gravies, plain browned
flour does nearly as well and is more de-
sirable when the butter is not very good.
Put some sifted flour dry into a frying
pan and bake deep brown in the oven.
Use it at the rate of a tablespoonful to
a cupful of liquid. Wet with water the
same as raw flour, before stirring it in.
It may be kept in a can always ready.
124— Stuffed Tomatoes.
6 or 8 lai^e tomatoes.
X cupfol fine bread crumbs.
1 rounded tablespoonful of minced
onion.
1 heaping tablespoonful minced fat
bacon, or butter in equal amount.
Slight grating of nutmeg.
Cayenne and salt.
Do not peel the tomatoes, but take a
slice off the rough stem side and scoop
out the inside with a tablespoon into a
colander, so that the juice may partly
drain away. Cut a thin slice or two of
bread and mince across to make a cup-
ful. Mix tiie crumbs and tomato pulp
together, bacon, onion, very little salt,
if any, pepper, and touch of nutmeg or
mace.
Fill the tomatoes with the mixture
rounded up on top, bake in a small pan
SAN FRANCISCO HOTEL GAZETTE'S
4A,
well buttered, with a greased sheet of
paper over, one-half hour. Then mois-
ten over the tops with the back of a
epoon dipped in butter, dredge fine
crumbs on top and bake again without
cover until they are well browned.
Cost — 1 to 2 cents each according to
season. One of the best substitutes for
mushrooms with filet of beef.
125— Egg Plant Plain Fried-(Sauteed.)
Slice the egg plant, without paring,
into five or six, throwing away only the
end parings. Boil the slices in salted
water a few minutes to extract the strong
taste, drain them, and while still moist
dip both sides in flour, then fry brown
in a flying pan with a little drippings
They are served as a vegetable, like
fried parsnips, etc.
Cost — Ic each person.
126— Chicken Croquettes.
1 young hen lightly roasted.
J cup mushrooms.
1 small cup butter.
Same of flour.
1 cup cream.
Same of broth or water.
A slight grating of nutmeg.
A little lemon juice.
Pepper and salt.
Cut the meat of the roast fowl mto the
■smallest possible dice, mince the mush-
rooms and add, sprinkle with a teas-
poonful of mixed pepper and salt, grate
a little nutmeg and squeeze a lemon
over it.
Make cream sauce by stirring the but-
ter and flour together in a sauce pan and
adding the broth and cream when it be-
gins to bubble, and when the sauce is
ready moisten the meat with it, stir it up
well and set it away to become cold.
' Then make out in roUs about the size of
a finger, roll m flour, then egg, then
in cracker crumbs and fry m hot lard.
Pile in the dish and garnish with fried
jparBley.
Cost of material — fowl 50, butter 8,
mushrooms 10, cream 6, seasonings 2
eggs, breading and frying 6, 82; 16 to
20 croquettes cost 4:C to 5c each.
>ioTE — The above is the way to make
croquettes of the best quality, but a
much cheaper will be found elsewhere
described, and half the quantity can be
made with the remains of fowl left over.
127— Stewed Cucumbers.
Pare three or four young and good cu-
cumbers, and cut them in thick slices,
boil these in water, with a little salt and
vinegar in it — the same as for egg-plant —
for about fifteen minutes, then pour away
the water. Make a cupful of cream
sauce in another saucepan, and, when
ready, beat in the yolks of two eggs and
a tablespoonful of vinegar. Pour this
yellow sauce over the slices of cucumber,
after they have been placed neatly in
their dish.
128— Angelica Punch.
2 cups California angelica wine.
2 cups hot water — a pint.
1 cup sugar J pound.
1 cup stemmed raisins — J pound.
1 lemon.
2 whites of eggs and 2 tablespoonful
of powdered sugar to beat in.
Chop the raisins, grate half the rind
the lemon, squeeze in all of the juice,
pour the hot water to them, add the su-
gar, and stir until it is all dissolved.
Strain the flavored syrup thus obtained
into a freezer, and rub the most of the
raisin pulp through as well. Add the
wine and freeze. When nearly frozen
whip the two whites and the powdered
sugar together till thick, add them to
the punch and finish freezing. It is like
cream. Serve in stem glasses.
Cost of material — wine 25, sugar 5,
raisins 10, lemon 2, whites and su£ar 3,
ice and salt 12; 57 cents for 2 quarts
(when beaten) of punch, or 16 glasses or
more — 3 cents a glass.
COOKING FOR PROFIT,
45.
129— Boiled Young Ducks. {
Having picked and singed them, split
them down the back and draw them. Cut
oflf the neck and feet. Wash them quick-
ly in cold water and wipe dry, and flat-
ten them slightly to broiling shape with
a tap of the cleaver. Lay the duck on
a plate, dredge with salt and pepper and
brush over both Fides with butter. Broil
on the gridiron over clear coals, the in-
side first, about 15 minutes. Serve on
a hot dish, with a border of small pieces
of toast or green peas with currant jelly
or a quartered lemon, or with the foUow-
sauce.
130 Orange Sauce For Meats.
1 orange.
1 cupful of brown sauce.
^ cupful of claret.
A little cayenne.
Shave oflF very thinly the yellow rind
of about a quarter ef the orange and
boil it in the brown sauce about 10 min-
utes. Gut half the orange into small
slices and remove the pith and seeds.
Strain the brown sauce from the peel,
throw into it the orange slices, squeeze
in the juice of the remaining half, add
the claret and cayenne, let it boil up and
skim off the film that will rise.
K there is no brown sauce on hand
soup stock can be used and thickened
with a ppoonful oi flour worked in a
small piece of soft butter. Pour the
sauce under the ducks in the dish and
dispose the pieces of orange around them.
Cost. — 4 young ducks, $1 ; 1 can
peas or sauce equivalent, 20 — 8 persons,
15 cents each.
cabbage and dressing thoroughly, and
the crab meat mix in lightly, without
breaking the pieces. FlU 8 crab shells
with the salad and place them on a disb
previously prepared with a bed of cress
or other green.
131— Crab Salad.
6 boiled crabs, common size.
1 cup finely minced white cabbage.
■8^ cup salad dressing.
Pick the meat out of the crabs, cut
all that can be cut into pieces of even
size and rub the rest smootli in salad
dressing, adding a little mustard . Mix
Cost. — 6 crabs, 30; dressing, 4; 34
cents for 8 orders.
132 Apple Turnovers.
Sometimes served as a ** sweet en-
tree; " more suitable to put in place of
pie; best for luncheon, pic-nic parties,
and for sale; a favorite form of pastry
everywhere.
Make the flaky pie paste with about
12 ounces of butter to a pound of flour,
roll it out to a thin sheet and cut out
flats nearly as large as saucers, with the
lid of a baking powder can or similar
cutter.
Place a good spoonful of dry stewed
apple in the middle of each piece of paste
and double over in half-moon shape.
Press the two edges together and crimp
them with the thumb and finger. When
the baking pan is full of the turnovers,
brush them over with egg-and-water,
and dredge granulated sugar on top.
Bake slowly till they are crisp, glazed
and of a fine reddish brown color. These
large sizes have generally to be cut in
two. They contain more fruit and are
better eating when made small.
Cost op Mateeial. — Four turnovers
— crust 4, apple marmalade, 2, e^^ and
sugar glaze, 2; 8 c. or 1 cent each order.
133— Puff Paste.
1 pound of cold flour.
15 ounces of cold butter.
1 cupftil of ice water.
Gei quite ready to make the paste be-
fore you begin, that it may be done
quickly. It will not, perhaps, belightand
good if allowed to stand long in a warm
room. Leave out a handful of fiour to
SAN FRANCISCO HOTEL GAZETTE'S
46.
dust with. Make a hollow in the mid-
dle of the rest in a pan, ponr in the ice-
water and mix up gradually with the
fingers. Turn the paste on the table
double and press a little to make it,
smooth. Roll it out to half an inch
thickness, pound the butter with a potato
masher to make it pliable, drop half of
it in lumps all over the sheet of paste,
flif t a veiy little flour over, press down the
lumps of butter, fold over in three and
turn the broad side toward you. Roll
out agam, drop the rest of the butter as
before, fold in three and count that one.
Roll out evenly with plenty of flour to
prevent sticking, fold over in three and
count that two. Do the same four times
more, making six folds (beside the first
one not counted) and it is ready for use,
but should be allowed to stand aw;]iile
in the refrigerator to lose the tendency
it has when first made to draw up out of
shape. •
If you have a good refrigerator at
hand the puff paste will be the better for
being set in it after the thkd folding and
allowed to remain ^ hour and then taken
out and finished rolling, but, it not, the
only way to have the paste good is to
start with cold material and make it and
bake it so quickly that it has not time to
warm and melt in the meantime.
Cost of material — butter 23, flour 3;
26 cents for 2J pounds. Makes 5 pies
with single bottom crusts, or 3 covered —
depending upon the size or 20 turnovers
or 20 to 25 tarts in patty pans, or 10 to
16 tartlets like the following.
Note — Lard of a solid, firm sort will
make puff paste that is quite as good
as that made with butter, and that rises
nearly as high in the baking; and the
cost is reduced according to the differ-
ence in price per pound. But soft lard
cannot be used for this purpose. The
best common flaky paste is made with
half lard and half butler, with salt
sprinkled over the lard, the butter put
into the dough first, and the whole of
the ingredients kept as cold as possible.
134— Cherry Tartlets.
1 heaping cup ripe cherries.
1 level cup light brown sugar.
lJ^X)unds puff paste.
Set the cherries on to cook in a smalt
saucepan with a bastingspoon of water,
and sugar spread over the top. Put on
the lid and let simmer slowly then set
them away to become cold. The fruit
for this purpose should be rich with a
thick strong syrup, because only a small
quantity is used and it should not run
out of the tartlets.
Roll the puff paste to ^ inch thick, cut
out with a biscuit cutter, and cut the
middle of each part way through with a
smaller cutter. Put them in a hot oven
and when they are risen open the door
partly and let them dry well done. Take
out the middle piece with a knife point
and fill the tarttets with the stewed fruit.
Cost — about 2c each, or according to
whether fresh or cannnd frut is used and
the price.
135— Tipsy Pudding.
Sheets of sponge cake partly saturated
with rum and set in a pan of cold boiled
custard, For the cake make this:
•J cupful of sugar 4 ounces.
2 eggs.
6 tablespoonfuls of water.
1 cup of flour — 4 ounces.
1 teaspoonful baking powder.
Separate the eggs— the whites in a
bowl or dish, the yolks in the mixing
pan. Put the sugar and water in with
the yolks, and beat them till they are a
thick yellow froth. Mix the powder in
the flour, add that and stir up well.
Whip the whites firm, add them last.
Grease and flour 2 jelly cake pans, di-
vide the mixture into them and bake of
a very light color. When done place
the sheets of cake one on the other in a
pan and pour ^ cup of rum or brandy
into them with a teaspoon. Have ready
2 cups of custard and pour around. Cut
in 8 and serve like pudding and sauce.
COOKING FOR PROFIT,
47.
Cost of material — sugar and flour 3,
eggs 4, powder 1, rum 12, custard 9,
29c, for 8 dishes 3 or 4 cents an order.
136— Boiled Custard.
2 cups milk.
2 eggs.
2 heaping tablespoons sugar.
Flavoring of nutmeg or stick cinna-
mon. Boil the milk with half the sugar
in it to prevent burning on the bottom.
Beat the two eggs in a cup with the rest
of the sugar and a spoonful of milk
added. When the milk boils pour a
little to the eggs, then turn all into the
saucepan and stir until it thickens and
shows signs of boiling. Too much cook-
ing will spoil it.
137— Caramel Ice Cream.
3 cups rich milk.
1 cup cream.
6 yolks of eggs.
2 tablespoons sugar forcaramel
8 tablespoons sugar to sweeten
J cupcuracoa.
Set the 2 ounces of sugar over the fire
in a little saucepan, without water, and
let it melt and brown to the color of ma-
ple syrup, then add to it a few spoons-
tuls of water and set it at the side to
dissolve and make liquid caramel.
Boil the 3 cups of milk with half the
sugar in it, beat the yolks with the rept
of the sugar and a spoonful of milk added,
pour them and the milk together and
cook a minute carefully to make smooth
yellow custard. Add the caramel to it
and strain it into the freezer, pour in the
curacoa when cold and whip the cup of
cream and add that and freeze with
rapid beating.
Cost of material — milk and cream 10,
eggs 8, sugar 7, curacoa 20, ice and
salt 10, 55 cents for about 2 quarts af-
ter freezing.
138— Clams on the Half Shell.
The smallest clams are preferred.
Wash the outride thoroughly before
opening. Loosen the clams from shell
they are served in and retain all the
liquor the shell will hold. Place 4 or 5
in each plate and half a lemon in the
middle.
Cost — depends on locality. The fur-
ther from the sea shore the more of a
variety to serve at a fine diner.
139— Consomme Royal.
We have no word in English for ron-
somme but broth, and that is not an
equivalentjbut only a substitute. French
cooks understand by consomme a clear
soup as rich as melted jelly. Consomme
royal is of the color of brandy, with little
egg custards floating ic it.
•Simmer a large fowl and two or
more shanks of veal in a gallon )f water
for three or four hours, and while it is
cooking add the vegetables and seiason-
ings. These should be the usual soup
bunch (without parsnips or green onion
tops, however), together with a stalk of
celery, half a bay leaf, a teaspoonful of
bruised pepper-coras and a sprig of
green thyme or marjoram.
When it has boiled long enough strain
the broth into a saucepan.
To clarify the consomme,chop a pound
of lean beef fine, mix with it two whites
of eggs and a cup of cold water. Then
pour the broth to the be^f, stir up and
boil again. Strain through a napkin or
jelly bag, season with salt, color with a
teaspoonful of dissolved burnt sugar and
remove every particle of grease.
To make the floating custards take three
or four yolks of eggs, raw, and mix
with them a spoonful of the consomme.
Poui- into a slightly buttered saucer and
steam it until done — 10 minutes. Cut
the custard in diamond shapes and drop
three or tour in each soup plate.
Where it is not necessary to be ex-
tremely particular good clear soup can
be obtained by letting the soup-stock get
cold in a jar and after taking off the fat,
pouring it off without disturbing the
SAN FRANCISCO HOTEL GAZETTE'S
48.
eediment. Strain through a napkin,
make hot and add the spoonful of coloring
and Bait as before.
Cost of material — chicken to be used
in salad or patties 0, veal 16, vegetables
5, beef 10, eggs, 6; 37c for 2 quarts,
or 3c per plate.
140— Vegetable Soup.
2 quarts of soup stock — 8 or 10 cups.
3 cups mixed vegetables.
Seasonings.
Take for the stock the liquor in which
any kind of meat has been boiled — be e
shank, mutton, heart, tongue, fowl, rab
bit, etc., and corned beef liquor does
very well. The richer the stock can be,
of course the better it is. Strain it into
the soup pot. Skim off most of the fat
almost every kind of vegetable can be
used. Take a piece of each andc ut al
into dice shapes, or, if to be very nice,
cut vegetables in slices and stamp out
little patterns with a tin cutter or the
point of a tin funnel. There should be
turnips white and yellow, carrot, pump-
kin, celery, siring beans, green peas,
onions, summer squash, cauliflower. If
vegetables are scarce, a little parsnip
and cabbage and potatoes can be used,
but the latter put in late so as not to boil
away.
Boil the hard vegetables, such as car-
rots, turnips, onions, string beans and
celery, together in a little saucepan first;
then pour the water away and put the
vegetables in the boiling stock, and add
the easy-cooking kinds, such as cauli-
flower, asparagus heads and peas —
whatever may be on hand. At last add
apiece of red tomato, cut small, salt and
pepper to taste and a tablespoonful of
com Btarchjnixed in a cup with water.
Cost — about 10c per quart or 8 plates
141— Baked Sea Bass.
Scale and clean the fish; leave the
bead on if it ii to be sent to table whole.
Make a stuffing for it of 2 pressed cupfuls
of bread crumbs, a email cupful of but- ( three hours.
ter, rind of a quarter of lemon minced
fine, parsely, green thyme and marjoram,
and pepper and salt, and two eggs
mixed with a spoonful of water to mois-
ten it. Sew up the fish when stuffed,
lilark it in slices as if to be carved, on
both sides, by cutting down to the bone,
and put a thin slice of salt pork in each
incision. Bake in a long pan, with soup
stock and salt and pepper in it,
about 30 or 40 minutes, or according to
size. Put a little strained tomatoes and
brown gravy into the fish pan, and water
if necessary; let boil up, skim and strain
for sauce.
Cost of material — 3 lbs fish 36, pork
slices for insertion and sci-aps in baking
pan 6, stuffing and sauce 15; 57c for 8
to 12 orders or 5 or 6c per plate.
142— Small Potatoes.
Scoop out balls size of cherries from
large potatoes with a potato spoon. A
cupful will make enough for a dozen
plates of fish. ;A[ake J cup of butter
and -J cup of lard hot in a very small
saucepan and drop the potato balk in and
let them stew slowly. As soon as the
butter gets down to the frying point and
the potatoes and sediment begin to
brown on the bottom pour off all the
grease and set the potatoes in the oven
a few minutes to acquire a handsome
color. Sprinkle salt and chopped pars-
ley among them. Serve a tablespoon-
ful with each plate of fish. These are
not the same as fried potatoes and when
first put into the boiling butter and lard
they must be stirred from the bottom
once or twice lest they scorch and ac-
quire a bad taste.
143— Boiled
Corned Tongue,
Sauce.
Caper
Fresh tongues put in a jar and cover-
ed with the brine or pickel No. 106, will
be of a good pink color and nicely salted
in from a week to ten days.
Wash off the corned tongue and boil it
Plunge it in cold water
COOKING FOR PROFIT.
49.
and pelt off the skin then set in a hot
place. In carving cut slantingly to
make long slices that will not ran out
too small at the thin end . Serve with
caper sauce, which is butter sauce with
a little of the caper vinegar mixed in and
the capers — about a teaspoonful— dashed
on top of the sauce on the meat.
Cost of material — tongue 35, sauce
5; 40c for 8 to 12 orders or 4c per plate.
144— Roast Rib Ends of Beef.
Take the ends of the ribs that are.
eawed off the rib roasts, and put them in
to cook early, while brealrfast is still
going on. Let there be in the baking
pan, which should be a deep one, a hand-
ful of salt, 2 or 3 ladlefuls of sweet
fresh drippings from the previous day's
roasting, and about as much water or
Boup stock, and let simmer in the oven,
never getting quite without water in the
pan till very nearly time to serve dinner.
K other meats have to be crowded into
the same pan let these rib ends be at
the bottom, they will be so much the
richer and keep on cooking in the gravy
till tender and glutinous. At last, the
water being all evaporated out of the pan,
roll these rib ends over and over in the
natural glaze that remains on the bottom
and take them out brown and shining
before they likewise get dry. Serve
cuts of 2 or 3 ribs with gravy.
Cost of material — 3 lbs beef rib ends
18, seasonings and gravy 2; 20c for 8 or
10 orders.
145— The Side of Lamb.
The dainty dish of spring lamb may
easily be spoiled, or at least made
very unsatisfactory by careless cutting.
K you take off the shoulder it will
scarcely make two good orders when
roasted, and the ribs underneath it will
amount to nothing. Nearly all who
choose their cuts ask for the ribs and tlie
carver needs all that the cook can fur-
nish.
Instead of taking the shoulder off,bone
it where it is, beginning at the throat.
Cut along on both sides of the blade
bone and pull it out. There will not be
much time for careful boning, nor is it
necessary, five minutes or less will do.
Saw the ribs across the middle, hack
through the back bone with the point of
a sharp cleaver at two ribs apart and
hack the brisket through ready for carv-
ing in the same manner. Then pull the
meat of the shoulder well over the bris-
ket and fasten it with a skewer or two.
When carved, the ribs will carry a good,
meaty slice of the shoulder with them,
and with a little management the brisked
en Is of the ribs can be equally well por-
tioned off.
The side thus prepared should be
roasted in one piece, loin and flank in-
cluded, but the leg requiring more time
to cook, should be made a separate cut.
The loin should likewise be careftdly
hacked through the back bone ready for
carving into slices like loin chops.
146~Roast Lamb—Mint Sauce.
It cooks in from 30 to 45 minutes.
Should be fairly done through and no
more. Needs to be in a pan by itself.
Having prepared the meat as directed
above, wash it in cold water, dredge
both sides with salt and flour, by pres-
sing both sides down into a pan of
flour and shake off the surplus. Place it
with the outside upwards in a baking
pan already hot and containing a little
saltwaterand drippings. Whentheupper
side has cooked so that the flour will
not wash off begin to baste it and
repeat frequently. If a quarter pound
of quite fresh butter can be had melt it
and baste the lamb with it at the finish.
The butter froths upon meat and gives
it a fine color.
Cost of material — fore-quarter of lamb,
or 4 lbs, 60, mint sauce 5; 65c for 12
dishes or 5 or 6c per order.
147— ^Mint Sauce for Roast Lamb.
The conventional lamb sauce. No
50
SAN FRANCISCO HOTEL GAZETIES
other sauce or gravy is needed when
this is used;
2 tablespoons green mint.
1 tablespoon sugar.
■J cup vinegar.
Pick the leaves of mint from the
Btems, wash and chop fine, and mix with
the sugar and a inegar in a bowl. Serve
cold, a spoonful to each plate.
148— Roast Green Goose.
Singe and pick the young goose free
from pin-feathers and draw it. If to send
the table whole, the pinions should be
cut oflF before cooking and the main wing
joints skewered to the back, and the
legs held compactly to the side either
with skewers or twine. Fry a minced
onion in butter, light yellow, and not
at all dark and strong, and mix it
with some dry mashed potatoes; add
an e^^ and the butter that the onion
was fried in and a seasoning of white
pepper. Stuff the goose with the sea-
soned potato, sew up, bake it in a pan
for about one hour, or more, if large.
Dredge the goose over with flour when
nearly done, and baste it with butter,
which will pmduce a fine crust and
brown color. '
If to be sent in whole, bake some
small apples in a pan covered with
greased paper and place them around
the goose in a dish.
Cost of material — the same as spring
lamb, about 6 or 7c an order, according
to market price.
149— Cucumber Salad.
Slice the cucumbers two hours before
they are wanted and sprinkle the slices
plentifully with salt. Set the dish in the
refrigerator. Just before dinner drain
away the salt liquor from the cucum-
bers and shake them about with oil first,
and then with vinegar and pepper. Serve
on a very cold dish.
150-Turkey Salad.
Take the remamder of a cooked tur-
key or half a boiled turkey, if cooked
for the purpose, pick all the meat from
the bones and remove the thick fat and
skin, cut the meat into long shreds and
then across, making the smallest, pos-
sible dice shapes. Cut celery, if in sea-
son, the same way, about two-thirds as
much celery as there is turkey, or if
that is not in season use crisp lettuce or
a mixture of lettuce and finely chop*
ped white cabbage, and add celery salt
or extract or celery vinegar. Mix meat
and the vegetables together, season
slightly with Depper and salt. Pour in
a little salad oil — say a quarter cupful,
stir about and then stir in as much vin-
egar. Heap and smooth over the salad
in a large platter — it will adhere and
keep shape well — then pour and spread
over it a well-seasoned mayonaise.
After spreading the mayonaise over
the turkey salad, ornament with quar-
ters of hard boiled eggs or with chop-
ped yolks and parsley, olives, cut lem-
ons or shapes stamped out of cooked
beets.
Cost of material — 2 lbs turkey meat
or chicken 40, oil, vinegar and season-
ings 10, celery and garnishings 10, may-
onaise 15; 75c for 2 quarts, or from 8
to 16 orders; or, 40c per quart or 5c
per hotel dinner dish.
151— Mayonaise Salad Dressing.
2 raw yolks of eggs .
^ teacup olive oil.
About half as much vinegar or lemon
juice.
A level teaspoon salt.
Same of made mustard.
Pinch of cayenne.
Put the two raw yolks in a pint bowl,
add two tablespoonfuls of oil, set the
bowl in ice-water or otherwise make it
cold, and beat with a Dover egg-beater
about a half a minute. Then add more
oil and whip, and then throw in the salt,
and on whipping again the mixture will
at once thicken up, looking like softened
butter. Then add a spoonful of vinegar,
then oil and so on alternately till all is
in. Add the mustard and cayenne for
seasoning. The best mayonaise is
GOOKNG FOR PROFIT.
51
made with lemon juice instead of part
of the vinegar, and when it will not
thicken as desired the lemon juice inva-
riably corrects the trouble and gives the
dressing the desired consistency. It
should not be thin enough to run, but
should coat over the pile of salad mate-
rial it is spread upon. The foregoing
shows the quickest method of making
this important sauce or dressing; the
egg-beater or the want of it need not,
however, be an obstacle in the way, for
simply stirring around in the bowl with
a wooden spoon is the way most com-
monly p'-acticed.
152— Water Cress Salad.
Cut away the rough stems, pick off
the root fibers, and wash the cress care-
fully. Drain, cut it in inch lengths,
Beason in a bowl with a little salt and
pepper, and when they are mixed in
sprinkle with vinegar. Serve in small
salad dishes individually,
153— Lambs' Tongues with Artichokes.
Take for preference, corned lambs* or
sheeps* tongues of a good pink color, and
boil them not less than 2 hours, which
may be done the evening before they
are served, if more convenient. Put
them into cold water and peel off the
outside and split them lengthwise in two.
Having the halves ready in a dish
when the roast meat is done, after taking
it out lay the tongues in the fat and
glaze in the baking pun for about 5 min-
utes,then take them out slightly browned
and glazed and keep hot.
Cook an artichoke for each dish, as
directed further on, boiling them, that is
to say, like summer cabbage or cauli-
flower, but cut them in halves instead
of quarters; only scoop out the fibrous
part before cooking. Drain them well.
Serve half a tongue in the small dish
and a half artichoke at each end, and a
Bpoonful of brown gravy over the vege-
table without covering the tongue.
Tongue and spinach may be served the
same way.
Cost of material — 4 tongues 20, arti-
chokes and gravy 10; 30c for 8 dishes or
about 4 cents per order.
154— Spaghetti and Cheese— Romaine.
Spaghetti is maccoroni in another form,
a solid cord instead of a tube.
4 ounces spaghetti — 2 cups when
broken .
1 cup minced cheese — 2 ounces.
1 cup milk.
Butter size of an q^^,
2 yolks of eggs .
This dish ought to t)e quite yellow.
Throw the spaghetti into water that is
already boiling, and salted. After cook-
ing 20 minutes drain it dry, and put it
into the buttered dish it is to be baked
in.
Put the cheese and butter and half
the milk into a saucepan and stir them
over the fire till the cheese is nearly
melted, mix the yolks with the rest of
the milk, pour that into the saucepan,
then add the whole to the spaghetti in
the pan, and bake it a yellow brown in
as short i time as possible. It loses its
richness if cooked too long, through the
toughening of the cheese.
Cost of material — spaghetti 4, cheese
3, milk 1, butter 3, egg-yolks 3; 14c
for 8 orders, or about 2c per dish.
155— Vanilla Puff fritters — Rum
Sauce.
1 cup water— ^ pint.
^ cup butter- -3 ^ ounces.
2 rounded tablespoons sugar.
I rounded cup flour^S ounces.
3 large eggs.
1 teaspoon vanilla extract.
Boil the water with the sugar and
butter in it in a deep saucepan. Drop
in the flour all at once and stir the mix-
ture over the fire till you have a firm,
well-cooked paste. Take it from the
fire and work in the egg« one at a time
with a spoon, and beat the paste well
against the side of the sancepan. Add
the vanilla with the last egg. The more
the paste is beaten the more the pu£b
will expand in the frying fat.
52
SAN FRANCISCO HOTEL GAZETJE'S
Make some lard hot. It will take
half a saucepauful. Drop pieces of the
batter about as large as eggs and watch
them swell and expand in the hot lard
and become hollow and light. Only four
or five at a time can be fried because
they need lots of room.
The fritters being slightly sweet will
be liable to fry too dark if the lard be
made too hot; and they may be as much
as five minutes in it before they begin to
swell and roll over.
Cost of material — butter 8, sugar
and vanilla 2, flour 1, eggs 6, lard to
fry damaged 4 21c for 12 fritters — rum
sauce 11 — 32 cents for 12 dishes of frit-
ters with rum sauce or about 3c per
order.
156— Rum Sauce for Fritters.
1 cup water.
i cup sugar.
1 rounded tablespoon starch.
^ a lemon — without the seeds.
1 ounce butter.
1 bastingspoon of rum.
Boil the water. Mix the starch with
the sugar dry and stir them in. Slice
the lemon into it and add the butter and
let the sauce simmer at the side until it
becomes quite transparent. Then add
the rum. Pour a spoonful over each
fritter as they are dished up.
Cost — 11 or 12 cents.
1 57— B rowned Potatoes.
Pare the potatoes and steam them, and
the broken ones being used to mash, or
a la duchesse, put the others in a small
pan with some of the drippings from the
roast lamb pan and a dredf ing of salt
and bake them brown. Cold boiled or
baked potatoea are not fit for this pur-
pose— they can be used better for break-
fast dishes.
158— Cauliflower in Cream.
Cauliflower takes from half to three-
quarters of an hour to cook done. It
should not boil rapidly enough to de-
stroy the small flowerets. Try the stems
with a fork and take off when tender. A
lump of baking soda the size of a
bean in the water will hasten the cook-
ing without injuring the vegetable.
Divide the cauliflower into portions of
convenient size before cooking, and
when drained and dished up pour a
spoonful or two of good strained cream
sauce over each portion.
159— Stewed Butter Bean^.
Throw Lima or butter beans into a
sauce-pan of water that is already boil-
ing and has salt in it, and cook about
half-hour, if green beans, but if dried
they will take one and a half hours, be-
sides a previous soaking in water. Drain
away tho water, and mix a little cream
sauce or butter sauce, or add milk, but-
ter and salt, and thicken when it boils
up.
160— Artichokes as a Vegetable.
Let ihe artichokes lie in a pan of cold
water,the same as is the rule for cauliflow-
er,spinach,etc., an hour or two before they
are to be cooked. Wash well, and if
the tips of the leaves are discolored,
clip them; cut the artichokes in 4 and
remove the stringy core. Have the water
ready boiling, put in a teaspoonful of
salt and baking soda the size of a bean,
boil the artichokes about J hour or until
the soft end of the leaf when ^julled out
proves to be tender. Drain and serve
like cauliflower, 2 pieces in a dish, and
a spoonful of butter sauce poured over.
161— Indian Fruit Pudding.
3 cups milk or water — 1 J pints.
1 cup yellow corn-meal — 6 ounces.
1 teacup minced suet — 3 ounces.
J teacup black molasses — 3 ounces,
2 eggs. Little salt.
1 cup seedless raisins — 4 ounces.
Same of currants.
^ teaspoon ginger, cinnamon, or grated
lemon rind.
Make mush with the meal and water
and let it cook well with the steam shut
COOKING FOR PROFIT,
53
in for an hour or two. Then mix in all
the other ingredients, the fruit previously
dusted with flour, and bake it in a pan
or mold about an hour. Cover with
greased paper to keep the fruit from
blistering. Three heaping cups of com-
meal mush ready made will do as well.
The above makes a quart of pudding.
Cost of material — meal 2, suet or but-
ter 3, molasses 2, eggs 4, raisins 5
currants and spices 5; 21c for 8 orders —
with sauce 3c per dish.
162— Rich Lemon Pie.
7 ounces sugar — a cupful.
3 lemons.
1 cup rich cream.
6 yolks of eggs and 2 whites.
Place the sugar in a bowl and grate
the lemon rinds into it with a tin greater,
and then squeeze in the juice. Beat the
yolks of eggs light and mix the cream
with them; pour this to the lemon and
sugar, and just before filling the pie
crusts with the mixture whip the two
whites to a froth and stir them in.
Use puff-paste to line the pie pans.
The mixture will fill two pies, or three if
small. It is hard to bake without brown-
ing the top too much, so they should be
under the shelf of the oven. These rich
pies do not need frosting,only a dredging
of powdered sugar.
Cost of material — sugar 5, lemons 6,
cream 6, eggs 12, paste 6; 35c for 10
portions, or 3 or 4 cents each order.
163— White Cocoanut Pie.
1 cup milk.
2 tablespoons sugar.
1 rounded tablespoon starch.
2 or 3 ounces grated cocoanut.
3 or 4 whites of eggs.
Small piece of butter.
Pinch of salt.
Boil the milk alone. Mix the starch
and sugar together dry and stir them in;
then the butter and cocoanut. Set it
away to get cold. Whip the whites to
a firm froth and mix them with the pie-
mixture. Bake in thin crusts of puff
paste. Makes two small pies.
Cost of material — milk 2, sugar and
starch 2, cocoanut 5, butter 1, eggs 4,
crusts for 2 pies 5; 19 cents for 8 por-
tiaos, or 2 to 3c per order.
164 — Apricot Ice.
3 cupfuls of apricots cut in pieces-.
1 cupful of sugar — 8 ounce^.
2 cupfuls of water.
The kernels of half the apricots.
2 whites of eggs.
The ripest and sweetest apricots, if the
fresh fruit be used, should be kept out,
one cupful to be mixed in the ice when
finished.
Stew the other two cupfuls and the
peeled kernels in the water and sugar for
a few minutes, rub the fruit then with
the back of a spoon, through a strainer
into the freezer along with the syrup.
Freeze like ice cream and when it is
nearly finished whip the two whites to a
firm froth, mix them in and turn the
freezer rapidly a short time longer. Stir
in the cut apricots just before serving.
Canned apricots can be used as well, and
if in syrup that can be mixed in also.
Cost of material — apricots 25, sugar
5, white of eggs 4, ice and salt 10; 44c
for 3 pints or 8 to 12 dishes, or 4c per
order.
165— Fine White Cake.
18 ounces granulated sugar — 2J ends
8 ounces white butter — 1 large cup.
J pint of milk — 1 large cup.
6 ounces of com starch — 1 roupde.
cup.
12 ounces of flour — 3 rounded cups,
2 large teaspoonfuls cream tartar.
1 small teaspoonful of soda.
12 whites of eggs.
Vanilla extract to flavor.
Sift the cream tartar in the flour three
or four times over.
54
SAN FRANCISCO HOTEL OAZETIITS
Mix the starch in a email bowl with
the cup of milk.
Get the whites of eggs ready in a tin
pail or large whipping bowl.
Dissolve the soda m two spoonfuls of
milk in a cup.
Put the sugar and butter together in
the mixing pan, warm them slightly and
stir till creamy and add the dissolved
soda. Srir in the com starch and milk.
Whip the whites to a firm froth and mix
them and the prepared flour in a portion
of each alternately. Flavor. Bake as
soon as mixed ; either in layers for choc-
olate cake or in mold. If the latter, frost
over when cold.
Cost — 50 cents for a 2 quart mold or
about 3 lbs of cake; with icing 5c more.
166— Tomato Soup.
2 quarts soup stock.
1 cupful stewed tomatoes*
1 small cupful of minced vegetables.
6 cloves.
1 tablespoon minced parsley.
Salt and pepper to taste.
Little flour for thickening.
Tomatoes stewed down after season-
ing with salt, pepper and butter, are a
different article from the freshly pre-
pared and impart a new richness to soup.
The soup stock may be the liquor in
which a piece of beef or mutton is boiled
for dinner, with the addition of other raw
scraps and pieces, such as the bones and
gristly ends of a beefsteak. An hour
before dinner time take out the meat
strain the stock through a fine strainer
and into the soup pot. Cut piece of car-
rot, turnip and onion into small dice
and throw in and let cook till done and
add the cloves and cup of tomatoes,
pepper and salt, thickening and the pars-
ley at 1st.
It is generally considered a reproach
to say the soup is thin. A proper mtdi-
um should be observed. A spoonful of
flour gives the smoothness and substance
required without destroying the clear-
ness of the soup.
Colt of material — stock 4, tomatoes
6, vegetables and seasonings 2; 12c for
12 plates.
167— Middle Cut of Salmon— Boiled.
Take about three pounds of the mid-
dle out of a small salmon, and, havmg
scaled and cleaned it, put it on to cook
in water that is already boiling and
strongly salted. The fish should be
placed on the drainer or false bottom of
the fish kettle, but where there is no
such utensil the precaution should be
taken to wrap and pin it in a buttered
napkin, that it may come out of the
water unbroken. Let it cook . very
gently at the side of the range for three-
quarters of an hour. Take it up, re-
move the skin, and place it carefully on
a hot dish. At the moment that it is
sent to table pour over it some of the
fresh butter sauce of the next recipe, fill
the remaining space around it in the dish
with a pint of potato bouUeites, and
send in some more of the sauce in a
sauce-boat.
168— Scotch Fish Sauce.
Set 8 ounces of the best butter, the
juice of one lemon, a pinch of cayenne
and a tablesoonful of chopped parsley in
a bowl in a place warm enough to soften
the butter, but not to melt it, and when
the sauce is wanted tor use stir together
until creamy.
Cost of material — salmon 1,00, pota-
toes 2, sauce 20; $1,22 for 12 hotel
orders or 10c per plate.
169 — Boiled Bacon and Cabbage.
(Jut 2 summer cabbages in quarters
and cut out most of the stem part. Let
lie in a pan of cold water until wanted
to cook. Put on sauc ^pan plenty large
enough with water and salt and a very
little baking soda in it — about the size
of a bean for two cabbages — when it
boils put in the cabbage and let it cook
half an hour.
Shave the smoky outside off a pound
COOKING FOR PROFIT.
55
of bacon and boil the bacon in a sauce-
pan by itself for half hour. Then drain
off both cabbage and bacon and put them
both together in one pot, pour in boiling
water just to cover, put on a good-fitting
lid and let them slowly cook together
half hour longer.
The quarters ot cabbage, nice and
green appearing, should be drained in
the spoon as they are taken up without
destroying their shape, and placed in the
dish with the bacon sliced on top.
Cost of material — 24c
3 c per plate.
for 8 orders or
170—Roa8t '6eef.
To roast or bake meat so that, how-
ever small the piece may be, it will
be found full of gravy when cut,
it is necessary to have the pan it is baked
in hot before the meat goes in, and al-
though there must be liquor in the pan
while it is baking, that should be added
after the meat has become hot enough
outside for the pores to be closed and
juices retained inside.
The choice roasting piece of beef is the
ribs between the edge of the shoulder-
blade and the loin — the short ribs. As
the butchers have to sell everything, as
a matter of business, they take out the
ri )s and coil the thin meat of the breast
around the choice upper portion, and
make a neat cushion-shaped roast, se-
cured with twine and skewers. In the
places where the highest prices are paid,
however, the breast portion has to be c it
away altogether and cooked separately,
as in our example of last week, and the
choice upper portion or enire-cote only is
roasted. This is nearly always cooked
rare done, and the plentiful graTy that
flows from it when cut is caught in a dish
and is the only gravy served with it. As
to time, the old rule is the only ono.
Allow a quarter of an hour for each
pound of meat, and less, according to
judgment, when the roast is of thin shape
or required to be very rare done.
Common Roast of beef,
by slicing off the top.
To be carved
Choice roast, close trimmed and the
spine bone removed. To be carved by
cutting entire slices off the end.
Cost of roast beef— common roast beef
at 12c, loses one-third in trimmings and
cooking — 1 pound 18c, 6 plates to the
pound, 3c per plate. Choice roast at
18(v. same proportions, 6 plates to the
pound 4Jc per plate.
171— Stuffed Brisket of Veal.
The breast or brisket of veal is a low-
priced cut, at least when the veal is
large, but is most excellmt when cooked
tender. There is a large proportion of
gelatinous bone and tendon good for
soups and stews. Take the entire
"plate," as the butchers call it, and
take out the bones by cutting down the
sides of the ribs and along the brisket
edge with the point of the knife, without
cutting down through. Then chop the
bone in pieces and use them in soup, a*
directed in a previous receipe. Make
the bread stuffing the same as for roast
turkey, lay it on the broad , boneless
piece of veal — which may be made
broader and evener by splitting the
breast edge part way — then roll up and
tie in good shape with twine. Put the
56
SAN FRANCISCO HOTEL GAZEUES
rolled veal into a baking pan, with fat
skimmed from the soup, a little water
and salt and baked with greased paper
on top for a time, according to the size
of the veal — probably an hour and a
half. Baste it with a little drippings,
roll it over in the glaze or gravy of the
pan when that becomes brown at last,
and make pan gravy when the meat is
taken out the usual way.
Cost of material — 3 lbs veal brisket
at 10c loseo one half in boning, soup
bones pay for the dressing — 2 lbs stuffed
veal for 30, or 8 to 10 orders, 3c per
plate.
172— Ragout of Sweetbreads and
Mushrooms.
2 or 8 large sweetbreads, or 1 pound.
^ can mushrooms.
2 ounces butter — size of an q^^,
1 tablespoon flour.
Little minced onion and ham for sea-
soning.
Juice of 1 lemon.
Cayenne iind salt.
Fried shapes of bread for the border.
Take the sweatbreads already cooked
and cold, and cut them in large dice.
Make the sauce for them in a deep
saucepan, lirst putting in half the butter,
a large teaspoonful of minced onion and
a very thin slice of ham, and when these
are cooked enough for flavor without
browning put in the flour and stir the
mixture over the fire until it begins to
color. Then add gradually the mush-
room liquor and a cupful of the liquor
the sweatbreads were boiled in, let it
boil up aod become thick. Add a pinch
of cayenne. Next, melt the other piece
of butter in a frying-pan, put in the
mushrooms and the cup of sweetbreads
and shake them about over the fire until
they begin to show color; tike it off,
squeeze in the juice of the lemon and
strain in the thick sauce from the other
vessel. Dish them heaped up in the
center of a flat platter, or of small dishes
for individual ordeis, and place a border
of thin shapes of bread fried in lard
around the edge.
Cost of material — sweetbreads 30,
mushrooms 15, butter 4, seasonings and
croutons 4; 53c for 8 orders or 6 or 7c
per plate.
173~-Macaroniand Cheese— Bechamel.
5 ounces Macaroni — J package.
2 ounces cheese — J cup.
2 ounces butter.
1^ pmts milk, or water — 3 cups.
2 eggs. Salt.
Parsley and flour thickening.
BoQ the macaroni by itself first, throw-
ing it into water that is already boiling
and salted. Let it cook only 20 minutes.
Then drain it dry and put it into a pan
or baking dish holding about three pints.
Chop the cheese, not very fine, and
mix it with the macaroni likewise the
butter. Beat the two eggs and the pint
of water or milk together, pour them on
the macaroni and set in the oven to
bake. While it is getting hot boil a cup
of milk (the remaining half pint of the
recipe), and thicken it with a rounded
tablespoonful of flour mixed up with part
of it in a cup, add salt and a tablespoon-
ful of chopped parsley, and when the
macaroni in the oven is set so that the
two cannot mix, pour this white cream
sauce on top of it, shut up the oven, and
let it bake a yellow brown. This makes
a very attractive dish, as the yellow
cheese and custard boils up in spots
among the white sauce and parsley.
Cost of material — macaroni 5, cheese
3, butter 4, milk 2, eggs 4, seasonings
1; 19c for 8 orders, 2^ per plate.
174— New Potatoes, Maitre d'Hotel.
Ail articles that are a la maitre d'hotel
have an acid and some green in the sauce.
Take potatoes that are small and just out
of the ground and scrape them, keepbg
them covered with cold water until time
to cook. Put them on in cold water,
COOKING FOR PROFIT.
67
with salt ia it; boil with care, not to let
them break when done. Drain off ; put
in fresh hot water, little ealt, lump of
butter, vinegar to make taste slightly,
chopped parsley, and when these have
boiled up a spoonful of flour thicken-
ing. Fhake about, without putting a
spoon in, until it thickens.
175— Summer Squash.
This vegetable should always be
steamed, or at any rate not boiled in
water, it being an object to get it as dry
as possible so as to allow the addition
of milk or cream when it is mashed.
Shave off the outside thmly with a sharp
knife; cut each squash in six or eight
pieces. It depends upon the age and
distinctness of the seeds whether they
should be cut out or not if large enough
to show prominently in the mashed equas-h
take out the entire core. Squash cooks
in about half an hour, and may be al-
lowed to simmer and dry out more after
mashing and seasoning, in a pan set
upon a couple of bricks.
176— Steamed Cherry Pudding.
1 cup pitted cherries. ,
2 heaping cups flour,
2 teaspoonfuls baking powder.
•J cup water.
Mix ihe powder in the flour dry, make
a hollow in the middle, throw in a little
salt, pour in the water and mix up as
soft as it can be handled. Work the
dough (m the table slightly by pressing
in flat with the hands and doublmg over.
Lay a bottom crust of it in a tin pud-
ding pan that holds a quart; spread half
the jjitted cherries on it, lay another
crust on them, then the remainder of the
cherries and a third sheet of dough on
top. Set in a steamer and steam from
30 to 45 minutes and serve while hot
and light, with sauce.
177— Hard Sauce.
1 large cup powdered sugar, ^ pound.
1 small cup tresh buttei, J pound.
Grated nutmeg.
Soften the butter but not melt it.
Stir it and the sugar togetlier to a cream
as in making cake. The more it is
stirred (if in a bowl or dish and not in
tin) the whiter it becomes. Spread it on
a dish and grate nutmeg on top. Keep
it cold until wanted.
Good for all kinds of puddings, and
can be colored pink by. adding while
steaming a little red fruit ji^ice. .
Cost — ^butter and sugar I3c.
J78.— Sliced Apple Pie, Rich.
Use this way only the best ripe cook-
ing applies. Pare and core and slice
them thin across the core hole, making
rings. Fill paste-lined pie pans about
two layers deep. Thinly cover the ap-
ple slices with sugar, and grate nutmeg
over. Put in each pie, butter about the
size of a walnut and a large spoonful of
water. Bake without a top crust slowly
and dry. The apples become transpar-
ent and half candied.
Cost of material — cherries 10, flour 2,
powder 2; 14 — hard sauce 13--27c for
8 orders or 3Jc per plate.
Cost of material — ^for 2 pies, puff
paste 6, apples 2, sugar 3, butter 2;
count 2 per plate .
17&— Lemon Sherbet^
1 quart water.
1 pund sugar.
2 large lemons.
3 whites of eggs.
Grate the rinds of the lemons into a
bowl and squeeze in the juice. Make a
boiling syrup of the sugar and half the
water, and pour it hot to the lemon zest
and juice and let it remain so till cold, or
as long as convenient, to draw ♦he flavor.
Then add the rest of the water, strain
into a freezer, freeze as usual, and when
it is pretty well frozen, whip the whites
to a froth, mix them in, beat up and
fireeze again.
58
SAN FRANCISCO HOTEL GAZETIITS
Cost of material — sugar 10, lemons 4,
eggs 4, ice and salt 12; 30c for 3 pints
or 8 saucers or 12 glasses, or 3c per
order.
ISO^Small Cream Cakes.
8 ounces granulated sugar — 1 cup.
oeggs.
4 ounces butter, melted — J cup.
^ cup milk.
12 ounces flour — 3 cups.
1 teahpoonful baking powder.
Beat the sugar and e^gs together a
minute or two, add the melted butter,
the milk, the powder and the flour.
Slightly grease some baking pans and
drop the batter by tablespoonfulgi to form
little round cakes. Sprinkle granulated
sugar on top of each one. Bake in a
slack oven. The cakes run out rather
thin and delicate and should have plenty
of room. Take off with a knife when
cold and place two together with pastry
cream spread between.
Cost of material — sugar 6 eggs 10,
butter 8, milk 1, flour 2, powder 1;
28c — pastry cream 8 — 36c for 36 cream
cakes.
181— Pastry Cream.
1 cup milk — J pint.
2 tablespoons sugar — 2 ounces.
1 heaping tablespoon flour — 1 ounce.
1 e/g.
Butter size of a walnut.
Lemon extract to flav,or.
Boil the milk with a little of the su-
gar iu it to prevent burning. Mix the
rest of the sugar and the flour together
dry, dredge them into the boiling milk,
beating all the while, and let cook five
minutes. Throw in the butter and beat
the egg a little and stir in. Put the lid
on and let cook at the back of the range
about ten minutes longer. Plavor when
nearly cold.
Cost — 8 cents.
Compote of Bananas with Rice.
Peel the bananas and cut them in
two across. Make a clear syrup like
pudding sauce, drop in the bananas
while it is boiling, then remove from
the fire, as they do not need to cook,
but. only scald. Stir a little sugar
and butter into some cooked rice.
Serve rice smoothed over in the dish,
and bananas with sauce on top. Kum
is the flavoring mostly used with
bananas; it may be added to the
sauce. A lemon cut up in it does as
well.
Banana Ambrosia.
Cat up bananas and oranges in
about equal proportions in a glass
bowl, add grated cocoanut, powdered
sugar, rock candy and wine to make
a syrup, and anything else such as
gum drops, almonds and crystalized
fruits to make a brimming bowlful
that may be desired, and mix all
together. The ladies all know how
to serve it.
Macaroon Ice Cream.
Use the rich kind of macaroons,
known as soft macaroons; they are
made like egg kisses with plenty of
crushed almonds in to make them
brown. Allow a pound of them to
three pints of pure cream. Sweeten
the cream with maraschino, chop the
macaroons fine and mix them in.
Freeze ; put it in a brick mould, pack
and freeze again.
COOKING FOR PROFIT.
59
HOTEL DINNER.
182— Puree of Bean Soup With Crusts.
The special Beasomngs that make this
Boup 'good are mnstard, butter and
minced red pepper, to be added at last.
A little of tbe liquor from the boiling
corned beef or a knuckle bone of ham
will improve the flavor.
2 quarts of Boup stock.
1 cupful of navy beans.
1 tableppoon of minced onion.
Butter size of an egg (optional).
1 teaspionful of made mustard.
Parsley, salt, little minced red pepper.
Make the soup stock by boiling al-
most any kind of meat and marrow
bones in a gallon of water, with the
usual soup bunch of various vegetables
in it, until the liquor is reduced nearly
one-half. Then strain it and skim off
the fat.
The trouble with this kind of soup of
the bean puree settling to the bottom and
leaving the liquid clear is caused through
the beans being imperfectly cooked.
Steep them in water over night and put
a pinch of soda in the water they are
cooked in, to help dissolve them, and
when perfectly soft, mash them through
a seive or gravy strainer. Have the
stock boiling; pour it to the puree grad-
ually and stir to mix; throw in the
minced onion. Set on the side of the
range or on bricks on the stove top, and
let simmer 15 or 20 minutes. Season
as already indicated. Add a spoonful
of thickening along with the mustard.
Sprinkle parsely over the surface.
Serve with crusts.
Cost — stock 8, beans 3, seasomngs
5 crusts 2; 18c for 2 quarts.
183— Crusts for Soup.
It is a common fault to make these
large and unsightly. When, in addition,
they are burned in the oven, they spoil
any soup, however well made.
Shave away the dark crust from cold
rolls or slices of bread; cut the bread in-
to neat, dice shapes of even size,
and toast it in a pan in the oven to a
light brown color all over. Pour from
six to twelve in each soup plate before,
the soup.
184— Baked Whitefish.
Split the fish, after cleaning, down
the back and take out the backbone!.
Put some good, clear drippings to get
hot in a baking pan. Wipe the fish, dip
it in beaten q^^^ then dip it in flour and
then in egg again, lay it in the pan of fat
and bake it carefully at moderate heat-per
haps with the oven door open — for about
twenty minutes. Baste the exposed
surface with the fat. Fisli looks ex-
tremely rich cooked this way, yellow-
brown and semi-transparent, if not al-
lowed to get too hot while baking; yet
the fat must be hissing hot when the fish
is put in. Serve tomato sauce at the
side. Garnish the fish with fried par-
sley.
Cost of material — fish 2 lbs. 25, 2
eggs 4, seasonings and frying fat 3,
sauce 3; 35 cents tor 8 orders or 4 to 5c
per plate.
Note — Whitefish does not lose much
weight in cooking, and for the above
method it is best if in thin and broad
pieces — ^it takes less raw weight for a
given number than most other kinds.
185— Roast Leg of Mutton.
For plain roast leg of mutton proceed
in the same manner as for roast beef.
Whether the mutton shall be rare done
or well done must depend upon the
preferences of those it is cooked for, but
in either case the method is the same
and the natural gravy should flow from
a well-done leg ot mutton as weW as one
under-done, if not in suchlarge quantity.
It is best to make it a rule to always put
a little salt in the pan the meat is roasted
m, and water enough to cover the bottom,
60
SAN FRANCISCO HOTEL GAZETTE'S
and if a made gravy is wanted some
Fcraps and trimmings beside. The rea-
son is that the gravy that oozes from
these scraps, and that will escape from
the meat, too, to some extent, will be
found at the end of the roasting eticking
to the bottom of the pan, while the
grease is above it is clear it will dissolve
as soon as the grease is poured off and
water reaches it instead, but if there is
no salt it h slow to dissolve. A spoonful
of thickening will be needed in it.
Let the leg of mutton have a good
brown color on the outside, even if not
done through. Turn it over by lifting
the projecting bone, and do not pierce
the meat with a fork. From 1 hour to
2 will be required to roast it, according
to size.
Cost — per plate the same as roast beef.
186— Beef Heart, Stuffed and Baked
Boil the heart tender first, allowing
about two or three hours, and let the
water be nearly all boiled away at the
finish, that the remaining liquor may be
available for gravy.
When the heart has boiled long enough
cut out a portion of the middle and fill
the cavity with stuffing. Set the heart
in a pan in the oven with the liquor it
was boiled in, and salt and pepper and
bake brown. Cut the piece of heart
into small pieces, put them to the liquor
remaining in the pan and stir up with the
fragments of dressing and a spoonful of
thickening, making a savory thick sauce
or ragout.
Cosi^— heart 10, stuffing 5; 15c for 8
©r 10 orders, or 2c per plate.
187— Scrambled Brains in Patties.
A good way to serve brains where
there is but a small quantity available.
1 set of brains or a capful.
2 eggs.
1 ounce of butter — small egg size.
Parsley, pepper and salt.
Puff paste for 8 shells.
Simmer the brains in water, with salt
and a little vinegar in it, about 20 min-
utes. Take out, pick them over td re-
move the dark portions, put them into
a frying-pan with the butter, break in
the eggs, and a little chopped parsley,^
pepper and salt, and stir all together
over the fire until the eggs in it are soft
cooked. Then till patty shells made of
puff paste, put on the lids and ornament
with a sprig of parsley.
Scrambled brains as above also make
a good breakfast dish without the pat-
ties. It is common to put the brains in
the pan raw, but not a good way, for it
is difficult to get them cooked through
without making them too dry, and almost
impossible to free them from blood dis*
colorations.
The shells are formed in the same
manner as directed for cherry tartlets,
but may be oval or any other shape.
Cost of material — brains 10, eggs 4,
butter 2, seasonings 1, pastry 8; 25c for
8 patties or 3c per plat3.
188— Rice Croquettes with Currant
Jelly.
J cup rice, raw, — or 2 cups cooked.
1^ cup water and milk.
Butter size of a guinea egg — an ounce.
1 tablespoon sugar.
2 yolks, or 1 egg.
Nutmeg.
V Put the rice on to boil in a measured
cupful of water, and when it is half done
add J cupful of milk. It is an object to
have the rice dry when done, and yet
well cooked. Keep the steam shut in
while it is cooking. When soft eno igh,
mash it slightly with the back of a spoon,
work in the other ingredients and a pinch
of salt. Make it in shapes, with flour
on the hands, like small biscuits, and
make it hollow iu the middle to hold a
spoonful of jelly. Having coated the
shapes well with flour, fry them in a
saucepan of hot lard. They will do
without breading in egg and cracker
meal. Put currant ielly in the depres-
sion when dishing up.
COOKING FOR PROFIT.
61
Cost of material — rice 2, milk 1, but-
ter 2, egg 2, sugar and flour 1, jelly 4;
12c for 8 croquettes with jelly or Ic
each with only powdered sugar.
189— Lobster Salad.
Take the meat of one large lobster and
cut it as near as may be in large dice
shapes, or at least to uniform size, and
keep the reddest pieces in a dish sepa-
rate. Chop two heads of celery. Par-
boil two or three green leaves of celery
to make them a deeper green, and chop
them with the celery likewise to color
the whole.
Spread a layer of the celery on a flat
dish or platter, then the lobster on that
with the red pieces around the edge,
where they will show among the green,
another layer of chopped celeiy on top,
level over the top surface and pour and
spread upon it some mayonaise dressing
that is almost thin enough to run. The
dressing should be suflSciently seasoned
to season all the rest.
Cost of material — lobster 20, celery
5, dressing 9; 34c for from 8 to 12 dish-
es, or from 3 to 4c per plate.
190— Browned Sweet Potatoes.
usually about an hour — then pour away
the water and add a white sauce instead,
and a slight sprinkling of minced pars*
ley for ornament.
192— Lemon Cream Pie, Rich.
2 cups milk — a pint..
4 tablespoons sugar — 4 ounces.
2 heaping tablespoons flour.
Butter size of a walnut.
4 eggs — or the yolks only.
1 small lemon, or some lemon extract
and cream tartar.
Mix the sugar and flour together dry
and grate the rind of the lemon into
them; boil the milk and stir the dry ar-
ticles into it with a wire e^^ whisk. Add
the butter and juice of the lemon and
then the yolks of the eg2:s well beaten,
but tako from the fire before they cook.
Line pie pans with puff paste or tart
paste. Pour in the cream and bake in a
slack oven. When done meringue over
as du*ected in other cases for lemon pies
and meringues, using the whites of the
eggs reserved for the purpose.
Cost of material — milk 4, sugar fo»
pies and meringue 6, butter and flour 2,
eggs 9, lemon 2, crusts 6; 28c for 2
large pies, or 10 portions or 3c per plate.
If the potatoes are of good size pare
them before cooking, split lengthwise and
steam them until done. Turn them into
a baking pan, sprinkle with salt, moisten
with spoonfuls of fat from the roast
meat pan and bake them a handsome
brown. Sweet potatoes will not bake to
a rich color and be really good unless
they are first steamed or boiled thor-
oughly done. Thin and stringy potatoes
can be steamed first and peeled after-
ward
193— Custard Fritters Glazed.
Cost — about Ic per plate.
191— Stewed Turnips.
Pare turnips deep enough to remove
the rind that contains the pungent fla-
vor. Boil in salted water until tender —
A sort of sliced custard, breaded and
fried, very rich and very generally liked,
made of
1 cup milk.
2 tablespoons sugar.*
1 tablespoon core starch.
1 heaping tablespoon flour,
2 yolks of eggs.
Butter size of a walnut
Flavoring. Pinch of salt.
Boil the milk with the sugar in it,
which prevents burning. ]Mix the starch
and flour in a cup, with a spoonful of
old milk extra, and some of that on the
fire; pour it when the railk boils and let
boil thick. Beat in the butter and yolka
and take it off. Flavor with lemon or
other extract, and let it get cold like
62
SAN FBANGISCO HOTEL OAZETJES
mush, in a buttered pan. Cut in thick
slices or blocks, xoll in beaten egg and
then in cracker meal, fry golden yellow
in hot lard . Pour over the hot. slices
when they are served a thick, transpa-
rent sauce that v/ill coat them without
ranuing off. It is made so by a spoonful
of corn starch added to boiling syrup and
allowed to simmer until bright and clear,
i
Cost of material — milk 2, sugar,
starch and flour 3, butter 2, eggs for
mixing and breading 8, flarvoring extracL
1, cracker meal 2, lard to fry 4, sauce
6; 28c for 8 orders or 3 to 4c per plate.
194— Roman Cream.
As it is always easier to make an arti-
cle if it is known what it should be like
when it is finished this may described as
a dark yellow boiled custard stiffened
with gelatine and whipped to a light
spongy condition while cooling.
1 pint milk.
5 ounces sugar.
1 ounce gelatine — light weight.
Small piece stick cinnamon .
J cup thick cream.
6 yolks eggs.
■J cup curacoa, or a wine substitute.
Set the milk over the side of the fire,
with the sugar, cinnamon and gelatine in
it, and beat often with the wire egg
whisk till the gelatine is all dissolved*^
which wdl be at about the boiling point!
Beat the yolks light, mix them in like
making custard, allow a few moments
for it lo thicken but not boil, then strain
into a tin pail or a freezer and set in ice
water; when nearly cold whip the cream
to froth and beat it in and add the cura-
cora or other flavoring. Where there is
DO cream whatever to be used for the
purpose after beating up the gelatine
cream quite light as it cools whip the
whites of three eggs to froth and m^x in
by beating.
When the Roman cream has become
cold enough in the ice water to be on
tho point of setting pour it into small in-
dividual molds if convenient, or it not
dish up by spoonsful like ice cream out
of the vessel it is made in. A spoonful
of whipped cream poured around it like
a sauce is an improvement.
•Cost of material — milk 4, sugar 3,
gelatine 16, cream 2, eggs 10, curacoa,
rum or wine to flavor 15, ice to set 3;
53c for 1 quart or 16 individual molds,,
or about 4c per plate.
Note — These creams, of which there
are several kinds to be made, can be
produced for one-half the above cost by
the use of sheet gelatine, which is cheap,
and the omission of the expensive liquor.
195- Strawberry Meringue.
This is sold extensively at the fine ba-
keries under the name, generally, of
strawberry shortcake. For the cake
take
8 ounces granulated sugar — 1 cup.
5 eggs.
4 ounces butter, melted — J- cup.
■J cup of milk.
12 ounces of flour — 3 cups.
1 teaspooufill of baking powder.
Beat the sugar and eggs together a
minute or two, add the melted butter,
the milk, the powder and the flour.
Bake on jelly-cake pans as thin as it can
be spread, or, if preferred, on a large
shallow baking pan. The cake is liable
to rise in the middle and must be spread
on the pan accordingly.
When done cover the top of the cake
with raw strawberries and spread a thick
covering of meringue on top of them.
Set the cake in the oven one minute to
bake a very light color on top, but the
meringue paste must not be cooked
through.
The meringue paste or frosting is made
by i (eating 5 whites of eggs to a firm
froth and then mixing in 4 tablespoon-
fuls of powdered sugar.
Cut m squares to serve.
Cost of material— <;ake 27, strawber-
ries 2 quarts 50, meringue 10; 87c for
16 plates or 5Jc per plate- -or, according
to size and the price of berries.
COOKING FOR PROFIT.
63
THE ICE CREAM SALOON.
196— Ice Cream— Best.
1 quart of good sweet cream.
10 heaping tablespoons sugar.
2 tablespoons extract vanilla.
Put the the sugar and flavor into the
cream. Set the pan or tin pail contain-
ing it in ice water and whip with the
wire egg-beater for about five minutes
till the cream is half froth. Put it into
a freezer that will hold twice as much,
pack with ice and salt and freeze, and
either by rapid motion of a freezer hav-
ing an inside beater, or by beating the
frozen cream with a paddle make it fill
the freezer before leaving it. Other fla-
voring extracts can of course be used m
place of vanilla.
Cost of material — cream 24, sugar 6,
vanilla 4, twelve pounds ice 12, three
pounds salt 3 — 49 cents for 2 quarts of
ice cream or 12 plates, or 4c per plate.
197— Cost of Ice Gream.
There are but few things so uncertain
as this, so much depending upon the price
of ice and salt and so much more upon the
method of proceeding to freeze it We
have stated a supposable average with
cream nt 90c per gallon, sugar at lie
per pound and ice and salt each at Ic
per pound. But undoubtedly while the
cream is generally considered the most
costly item the real expense is the freez-
ing mixture. Ice at the cheapest is about
50c per 100 pounds, yet it generally
rules higher and ice cream often has to
be made with ice at 3 dollars per hun-
dred, and salt even of the coarsest, on
account of the cost of transportation in
some places runs up to an equal figure.
It is necessary then to pay particular at-
tention to the freezing process, for one
person can freeze the cream as well with
ten pounds of ice as another may with
thirty. One will have it done and off
hand within half an hour and another
take all the forenoon to accomplish the
same thing and may have to replenish
the freezer three or four times over.
When custards are to be frozen or im-
itation cream made by enriching milk
with eggs and starch it is obviously the
best to let the boiling mixture become
cold before .putting it into the freezer
StiU where ice is very plentiful, as in
winter, some time and trouble may be
saved by not going through that prepa-
tion, but the hot custard is strained di-
rect into the freezer. In summer, how-
ever much it may be desired to make the
custard cold beforehand it ought never
to be made over night without special
care to make it thoroughly cold at once,
for otherwise it is almost sure to ac-
quire a curious sort of fermented taste,
and will even in large quantities, throw
up tiny bubbles of fermentation before
morning, and all the high-priced flavor-
ing extract that can be added will not
quite disguise the spoiled taste. The
proper way to do is to make the custard
early in the morning, strain it into a
freezer or tin pail and set it in ice water
or the cold brine that is left in the freez-
ing tub from the previous day, and when
made cold by occasional stirring change
it into the packed freezer it is to be
frozen in.
198— How to Freeze Ice Cream.
Pound the ice quite fine. It seems to
take longer at the beginning but it is by
far the shorter plan in the end, for the
large lumps that are crowded in to save
the trouble of crushing do very little
good and a person may turn a freezer
packed with such large pieces for three
hours without accomplishing the freezing.
The quickest freezing is done with a
mixture of fine ice and snow and salt.
The large establishments that have
the huge cog-wheeled freezers turned
by steam power have ice crushers, a good
deal like the rock crushers at the mines.
A good and neat way on the smallest
scale is to put ten pounds of ice into a
burlap sack and pound it fine with a
f>4
SAN FRANCISCO HOTEL OAZETLES
wooden manl or even with a hammer It
is soon learned by practice how to do this
without immediately destroying^ the sack.
The rough and ready way for ordinary
hotel work is to throw a fifty pound
block into a large box and pound it fine
with the head of an axe.
Having your ice ready,place the freez-
er with the cream in it. Put around it
in the freezing tub about four shovelfuls
of ice and on top of that one spoonful of
the coarsest kind of salt you can get —
bay salt like that seen sometimes in the
barrels of salted mackerel — then more
ice and salt till the freezing tub ia full,
and let there be salt on top. Turn and
keep the fine ice and the salt well mixed
with it pressed and packed into close
contact with the freezer, and in a short
time, running from 20 to 30 minutes, the
freezing will be complete.
There is a hole large enough to admit
a cork near the top of the freezing tub.
That is to let the brine run off before it
rises high enough to flow over the lid of
the freezer; and another an inch or two
above the bottom, which is to let out the
brine when it begins to raise the ice from
the bottom. But the brine from the
melting ice and salt should not be kept
too low, but should fill up all the spacei
around the freezer which the ice is not
fine enough to fill The brine in such a
conditiun is colder than the ice itself, for
salt water will not freeze until the tem-
perature is a long way below freezing
point of fresh water. This accounts for
the ice cream remaining at the bottom of
the freezer becoming so hard frozen after
an hour or two in the brine. But there
must always be ice present for the brine
to act upon, consequently there must not
be enough brine in the freezing tub to lift
the ice from the bottom while the freezer
is full.
One can never calculate the cost of ice
cream without knowing whether the art
of freezing it expeditiously with the least
possible consumption of ice wiU be well
understood.
In some hotels where ice cream is made
every day the brine thus made of clear
ice and clean salt can be utilized, put in
barrels in which the cucumbers and man-
goes as they are gathered daily in the
garden may be dropped so keep them
uniil they are eventually made into
pickles.
199— Corn Starcft Ice Cream.
4 cups rich milk.
10 tablespoons sugar.
2 rounded tablespooua com starch.
3 eggs.
1 tablespoon lemon extract.
This is the best and closest imitation
of real cream and is moat generally in
use wherever real cream cannot be ob-
tained. But in order to give it the heat'
ing up quality to increase the bulk and
make it light and rich eating the eggs
must be used strictly as directed.
Separate the eggs and keep the whites
cold. Beat the yolks with a basting-
spoon of milk added in a large bowl.
Boil the quart of milk with the sugar in
it. ]\Iix the starch in a cup with a little
cold milk and stir it in, and when it boils
again pour it to the beaten yolks in the
bowl. The heat will cook them suffi-
ciently. Then strain, cool, and freeze in
a freezer that will bold twice as much.
When frozen nearly firm enough whip
the whites to a froth, add them to the
ice cream and work it either by rapid
turning or with a wooden paddle until it
fills the freezer.
Cost of material — milk 8, sugar 6,
starch and flour 3, eggs 5; 22c — ice and
salt 15 — 37c for 2 quarts of ice cream
or from 12 to 16 plates, according as
dished up, or 2 to 3c per plate.
Note — It is very unprofitable to serve
ice cream in a half frozen state, in which
condition it is as heavy as water and
does not go as far. Neither is it good
or protitable when allowed to stand and
merely solidify or freeze itself without
beating. It will seem rich and soflb
however hard frozen if it is beaten up
COOKING FOZ FROFFT,
65
although it may bo made only of milk.
It pays therefore to have a good freez-
er and sufficient ice to complete the
freezing.
200— Frozen Custard— Rich.
4 cups rich milk.
12 tablespoons sugar.
12 yolks of eggs.
Vanilla or other flavoring.
Boil the milk with half the sugar iu it—
which prevents burning. Beat the yolks
in a large bowl with the rest of the su-
gar iu and a half of cup of milk to make
them come up frothing. Pour the boil-
ing milk to them, then set on the fire for
not more than a minute, as if too much
cooked the custard will not come up
light and rich in the freezer.
Strain, flavor and freeze.
Cost of material — milk 8, sugar 7,
flavor 2, yolks 15; 32 — ice and salt 15 —
47 cents for something less than 2 quarts.
About the same cost as pure cream, or
4c per plate.
201— New York Ice Cream.
Known as Delmonico*s ice cream, but
most people are averse to printing it so in
every hotel bill of faro. Nearly the
same as the foregoing with gelatine ad-
ded to produce extreme lightness.
3 cups good milk.
1 cup sweet cream.
10 yolks of eggs.
A vanilla bean.
10 tablespoons sugar.
J package gelatine or less than -J
ounce.
Set the milk on to boil with the sugar,
gelatine and vanilla bean (or part of one)
in it The kettle should be set at the
side of the range where the milk will
heat up gradually giving the gelatine
time to dissolve, with frequent stirring
from tlie bottom- The sheet gelatine can
be used but is liable to curdle the milk
if allowed to boil in it, which the pack-
age kind does not.
Add a little milk to the yolks in a
large bowl to make them capable of be-
ing beaten up light. Whip them light
as sponge cake. Pour the boiling milk
to them and strain into the freezer.
Wipe th« vanilla bean and put away to
be used the same way again. When the
custard has become cold and begun to
freeze whip the cup of cream to froth,
stir it m and finish the freezing as
usual, working the ice cream until it is
twice its original bulk.
Cost of material — milk and cream 12,
sugar 6, gelatine 5, vanilla 5, yolks 12;
40 cents — ice and salt 15 — 55c for over
2 quarts or, according, to the way of
dishing up, from 12 to 16 plates or 4c
per plat&
Note — ^The genteel way of serving ice
creams in small individual shapes has in
it also the purpose of serving as a meas-
ure of quantity. Where there is an
abundance of good things served and the
ice cream is only one among many it may
be quite suflScient to make twenty-four
dishes of two quarts of ice cream, while
on the other hand in a saloon the size of
the dish is an object with the customer.
There are ice eream ladles made that
form the cream in conical and dome
shapes to go in the saucers, and these
can be had of different measures to suit
the particular case.
202— Corn
-Starch Ice
out Eggs.
Cream With-
The former corn-starch cream has the
cream color; this is pure white and while
it answers to make at times when neither
eggs nor cream can be obtained it is also
valuable for fancy ices where different col-
ors are required, and besides serving for the
perfectly white it takes a handsomer red
color from strawberry syrup or other col-
oring than a yellow cream or custard
will. ■ .
4 cups milk.
12 tablespoons sugar.
^ ounce butter.
2 rounded tablespoons com starch.
C>G
SAN FRANCISCO HOTEL GAZETLES
Fiavorinp^.
Boil the milk with the sugar in it.
Mix the starch in a cup with a little cold
milk and stir it in while the milk is boil-
ing. Take it from the tire and throw in
the small lump of b itter and beat till it
is dissolved. The butter is not so much
for flavor as to make the starch cream
white, opaque and smooth and not semi-
transparent like milk as it would be
without that addition.
Strain, cool, and flavor and freeze as
usual.
This kind will not rise and increase in
bulk much in the freezer as it is, but if
2 whites of eggs can be had whip them
light and stir in when the cream is nearly
frozen and it will make a difierence in
the quantity provided rapid turning or
beating is resorted to.
Cost of material — milk 8, sugar 7,
butter 1, starch and flavoring 2; — 18
cents — ice and salt 15 — 33 cents for
about 3 pints or 12 plates, or 3c per
plate.
Note. — As a rule the richer a cream
may be the more ice and salt it takes to
freeze it, and the less sugar in the
cream the sooner it will become solid.
The plain cream of the foregoing receipt
will freeze in half the time that may be
required for a rich yellow custard.
203— Chocolate Ice Cream.
It is never very good when made with
any kind of custard or imitation cream
and ought to be made only when real
cream is to be had .
4 cups cream.
1 ounce common chocolate.
1 heaping cup sugar.
1 tablespoon vanilla.
Chocolate cream is generally too
strongly flavored for the majority. The
imported sweet kinds are made of half
sugar and more of such chocolate can of
course be used, but the common unsweet-
'.ned is the kind generally furnished.
The ounces are marked on ihe cakes.
Otherwise use a half cup dry grated.
Boil a little milk with some sugar in
it, put in the grated chocolate and beat
up over the fire until it is melted then
strain it into the freezer, put in the cream
and sugar, freeze and beat up well to
make it a rich bright color.
The chocolate can also be mixed in the
cream by only melting it in a saucepan
set in a rather warm place, with nothing
added, but it does not do to pour it into
the cold cream without previously dilut-
ing it with a little thoroughly beaten in
Cost — Same as best ico cream.
204 — Ordinary Frozen Custard.
1 quart of milk.
3 eggs.
1 small cup sugar,
^ a peach tree leaf for flavor.
Boil half the milk with the peach leaf
and the sugar in it; beat the eggs in a
bowl, pour some boiling milk to them,
set on the fire again and in one minute,
or as soon as it shows signs of boiling up
again take it off and add the cold milk to
stop the cooking. Strain into the freezer,
flavor and freeze.
Note — There is a point in cooking
custards when they are at the richest and
that is exactly at the boiling point. The
custard is then creamy and as thick as it
will ever be. A few seconds more of the
fire may spoil it or at least make it thin
and full of grains of curd. This is a
great point to know in making all such
sauces and soups as are thickened with
eggs as well as sweet custards. A pint
or two may thicken almost as soon as it
touches the fire but a gallon may require
several minutes .
The ordinary custard made as above
being less trouble to prepare than the one
thickened in part with starch is oftenest
madn where no particular interest is felt
in the quality of the cooking, and earns
abuse often bestowed upon hotel ice
cream, nevertheless if half cream o^ even
COOKING FOR PROFIT,
67
a quarter can be had and the custard
is carefully cooked it may prove to be
equal to that made with all pare cream.
205— Bisque Ice ureams.
Ice creams with a proportion of the
pulp of pounded fruit or nuts added are
termed bisques.
206— Bisque of Pineapple ice Cream.
1 can pineapple or f pound.
2 cups sugar.
4 cups cream.
Chop the pineapple small and put it
in a J3right pan or kettle with the sugar
and a few spoonfuls of juice or water to
dissolve the sugar to syrup. Simmer at
the side of the range a short time.
Whip the cream till it is halt froth,
then freeze it first by itself, because the
pineanpie added before freexing has a
tendency to curdle it. Pound the pine-
apple and syrup through a colander, mix
it with the partly frozen cream, and
freeze again.
It can and ought to be managed to
have the pineapple in syrup prepared
beforehand to be cold. In making these
bisquos it is not best to pound the fruit
perfectly fine but the small pieces about
like grains of wheat should be percepti-
ble and show that the creams are mixed
with fruits and not merely flavored.
Cost of material — pineapple 20, sugar
10, cream 24; 64 cents — ice and salt
20 — 74 cents for 2 quarts or about 6c
per plate.
207— Bisque of Preserved Ginger.
•J pound of either preserved or can
died ginger.
1 cup sugar.
Juice of 1 lemon.
4 cups cream.
Cu* the candied ginger into very
small pieces. Make a hot syrup of the
sugar with a few spoonfuls of water and
squeeze the lemon into it, then put in the
ginger and let it soften and impart the
flavor to the syrup. Put the cream and
ginger and syrup all together, freeze and
beat up.
Cost of material — ginger 30, sugar
6, lemon 2, cream 24; 62 cents — ice and
salt 20 — 82c for 2 quarts or 12 plates or
7c per plate.
208— Italian Bisque Ice Cream.
1 cup sugar.
2 cups milk.
2 cups cream.
8 or 10 lady-fingers (pairs).
3 yolks of eggs.
J cup madeira.
Boil the milk with the sugar in it,
crnmble in the lady fingers, add the
yolks and stir over the fire a mimite.
Put it into the freezer with the wine and
cream, freeze, and heat up.
Cost of material — milk and cream
16, sugar 6, cakes 5, eggs 4, wine 10*
41 cents — ice and salt 20— 61c for 2
quarts or 12 plates or 5c per plate.
209— Bisque of Almonds.
J pound almonds.
4 cups cream.
1 heaping cup sugan
Scald the almonds and take off the
skins. Pound them a few at a time in a
mortar with a little sugar and teaspoon*
ful of water. . They need not be a per-
fectly smooth paste, for the reason stated
under the head of bisque of pineapple,
but when all are pounded mix them with
the cream and sugar and pass it through
a coarse strainer into the freezer. Freeze
and beat up as usual. This is perfectly
white.
Cost of material — almonds 30,. cream
24, sugar 8; 62 cents — ^ice and salt 15 —
77c for 2 quarts or 12 plates or 6 or 7c
per plate.
210 - Brown Bisque of Hickory Nuts.
J pound of hickory nut kernels.
1 heaping cup sugar
4 cups cream.
Pick over the kernels to free them
68
SAN FRANCISCO HOTEL GAZETTES
from fragments of shell, and pound them
like almonds in a mortar with a little
sugar and a few drops of water added.
Only a few can be eflfectually pounded at
a time. They should be like meal, to
go through a coarse strainer. In order
to make the cream about the color ot
light coffee and cream and to give it a
good flavor put two tablespoons sugar in
a very small saucepan without water
and melt it over the fire and let it bum
to the color of molasses, then add a little
water let it boil up and dissolve. Put
the cream into the freezer, strain in the
caramel and pounded nuts and freeze.
Cost — 6 or 7c per plate
211— Fruit Ice Creams.
These have the fruit mixed with the
cream either whole or in large pieces.
There is one rule to be observed all
through, and that is to add the fruit late,
when the cream is already frozen and it
is nearly time to serve it, for the reason
that fresh fruit freezes easily and some
kinds become as hard ;is rocks and taste-
lees and useless. The exceptions are
the very sweet fruits which will not
freeze solid at all, and tho^e made very
Bweet like pmeapple stewed in syrup.
212— White Cherry ice Cream.
4 cups cream.
2 cups sugar.
5 cups California white wax cherrie
J cup water.
Slake a boiling syrup of the sugar and
water, drop in the cherries and let them
simmer in it about 15 minutes, without
stirring or breaking. Then strain the
flavored syrup into the freezer and set
the fruit on ice, to be mixed in at last.
Add the quart of cream to the syrup in
the freezer, freeze and beat up well, then
stir m the cherries and pack down with
more ice and salt
Cost of material — cream 24, cherries
24, sugar 10; 58 cents— ice and salt
20 — 68c for 2 quarts — about 6c per plate
213— Red Cherry Ice Cream.
4 cups cream.
2 cups sugar.
5 cups red cherries.
J cup water.
UTse only the light red cherries for this
purpose, for the dark kinds make an un-
pleasant color.
Boil the water and sugar together and
drop the cherries in. Let simmer at the
side of the range a {qw minutes without
stirring or breaking them. Then strain
the syrup into the freezer and set the
fruit on ice to be mixed in at last. Add
the quart of cream to the syrup in the
freezer, freeze and beat up well, then add
the cherries and cover down till wanted.
214— Pineapple Fruit Ice Cream.
1 can pineapple, or a pound.
2 cups sugar.
4 cups cream.
^ cup water
Cut the pineapple in small dice. Make
a boiling syrup of the sugar and water,
stew the pineapple in it, then strain the
flavored syrup into the freezer and set
the fruit on ice to become cold. Add the
cream to the syrup, freeze and beat up
and stir in the prepared pinapple at last.
Cost — pineapple 20, sugar 10, cream
24, ice and salt 20; 74 cents or 7c per
plate.
215— White Grape Ice Cream.
Make the same as directed for white
cherries.
216- Strawberry Fruit Ice Cream.
1 quart strawberries — red, ripe and
sweet.
2 cups sugar.
4 cups cream.
•J cup water.
The fruit need not be cooked as in the
case of the preceding kinds, cover the
strawberries with the sugar and let then
remain some time to form a thick red syrup.
COOKING FOn PROFIT,
69
Pick out half of them to be added after
the freezing, and rub the remaining half
with their synip through a strainer into
the freezer. Add the cream, freeze and
beat up and at last stir in the whole
strawberries.
Cost — About the same as the other
fruit ice creams, varying with the price
of fresh fruit.
217- -Peach Fruit Ice Cream.
4 cups of peeled and cat peaches.
4 cups cream.
2 cups sugar.
Peach extract to flavor.
Make a peach-flavored ice cream.
Mix some of the sugar with the cut
peaches and mix them in after the cream
is frozen.
218—106 Cream With Strawberries.
Make any kind of plain ice cream or
frozen custard according to directions al-
ready given and dish up a spoonful of
berries on top in the saucer. Ice cream
with rasberries or cut peaches the same
way.
219— Frozen Puddings.
Sometimes called ice puddings. Some
are as cheap as the commonest ice cream,
others are quite expensive . They make
a welcome variation either to serve alone
like ice cream or for two kinds together.
220— Frozen Cocoanut Pudding.
4 cups milk.
1 cup sugar.
4 yolks of eggs.
\ pound of grated cocoanut.
Make the custard as usual and stir in
the cocoanut while it is still warm after
straining. Freeze and beat as lisuaL A
little lemon or orange flavoring can be
added.
The ordinary ice cream or starch cus-
tard can be used the same way as well.
Cost of material — 25c per quart or 8
plates or 3c per plate.
221— Frozen Tapioca Pudding.
3 cups milk.
6 tablespoons sugar — 5 oz,
2 tablespoons pearl tapioca.
Butter size of a walnut.
2 eggs.
^ cup cream to whip in at last.
Flavoring.
The pearl Tapioca is the most suitable.
If the large grained sort is used crush it
ou the table with the rolling-pin and then
sift away the dust
Steep the tapioca 2 hours in a cup of
milk cold, but set in a warm place. Boil
the rest of the milk with the sugar in it,
then add the steeped tapioca, cook for
15 minutes. Stir in the butter, then the
eggs, and take the custard immediately
off the fire, cool, flavor with vanilla or
lemon, and freeze like ice cream, and
when nearly finished add the \ cup of
cream whipped to a froth, and beat weU.
Cost of material — milk 6, sugar 3,
tapioca and flavoring 3, eggs 4, butter
and cream 4; 20 cents — ice and salt 15 —
35c for 3 pints or 8 to 12 plates, or 3 to
4c per plate,
222— Frozen Rice Pudding.
3 cups milk.
2 tablespoons rice.
6 tablespoons sugar.
6 yolks of eggs,
J cup of cream.
Piece of stick cinnamon.
Wash the rice; put it in the milk and
the sugar likewise, and an inch length
of stick of cinnamon, and let simmer
slowly at the side of the range until the
grains are tender — about ^ hour. Beat
the yolks with a spoonful of milk, pour
some of the boiling rice-milk to them,
then set all over the fire again about a
minute to nearly boil. Take out the
cinnamon. Cool, freeze, add the cream
whipped, and finish freezing.
70
SAN FRANCISCO HOTEL OAZETIES
Cost — same as tapioca pudding pre-
ceding.
Note. — These as well as all other
custards and puddings are richar both in
taste and color when made with the yolks
of eggs than with whole eggs, and when
there is no cream to be had the whites
whipped to froth may be added instead
just before the freezing is finished » This
addition not only increases the volume
but gives the frozen custard a soft and
creamy taste.
223— Frozen Sago Pudding.
3 cups milk.
6 tablespoons sugar.
2 tablespoons best white sago.
Butter size of a walnut.
2 eggs — or 3 yolks.
J cup cream to whip in.
Flavoring.
Put on the milk with the sugar and
Bago in it, stir from the bottom once or
twice lest the sago stick at the first heat-
ing, and let simmer until the grains are
transparent — about 20 minutes. Then
add the beaten eggs and the butter, cool,
flavor and freeze and beat in the whipped
cream.
CobT — same as tapioca and rice pud-
dings.
Note. — The reason for using butter in
these preparations of starch, tapiaco and
sago is to whiten them Without it they
have more or less of a bluish, semi-trans-
parent appeajance that is not rich, but
the addition of butter well beaten in
makes the fluid portion white as milk
and leaves the grains distinct to show up
the compound for what it is. This is
especially useful to know when eggs are
dear and scarce and large quantities of
these puddings are needed for hotel use.
224— Frozen Apple Pudding.
Freeze the following compote of apples
in one freezer and either of the three or
four kinds or frozen pudding of the fore-
going receipts in anno^her, and dish up
a half portion in the saucer with the
spoonful of apple ice in the centre.
2 or 3 ripe, mellow apples.
6 tablespoons sugar.
IJ cups water.
J a lemon.
Put on the sugar and ^ cup water to
boil, and pare and cut the apples in small
pieces of even size. Put into the boiling
syrup a piece of the lemon rind shaved
off thin and more or less of the lemon
juice, and then stew the pieces of apple
in it, taking them out before they get too
well done. Set the pieces on ice. Add
the remaining cup of water to the syrup,
strain and freeze — it makes a whitish
sort of ice — and add the apples to it at
last and cover down with more ice and
salt to finish the freezing.
Cost — About the csame per quart as
the rice pudding.
225— Frozen Nesseirode Pudding.
Glace Nesseirode or iced pudding. A
frozen custard made of pounded chest-
nuts, with fruit and flavorings:
1 pound of large chestnuts — about 40-
1 pint of rich boiled custard.
1 cup sweet cream.
2 ounces citron.
2 ounces sultana raisins.
2 ounces stewed pineapple.
J cupful of maraschino.
1 teaspoon vanilla extract
Pinch of salt in the chestnut pulp.
Slit the shells of the chestnuts, boil
them half an hour, peel clean, and pound
the nuts to a paste, and rub it through a
coarse sieve, moistening with cream.
Then mix it with the boiled custard.
Freeze this mixture, and when firm whip
the cup of cream, and stir it in and freeze
again. Then add the citron cut in
shreds, the stewed or candied pineapple,
likewise the raisins, maraschino, and
vanilla extract. Beat up and freeze
again, and either serve in ice cream
plates out of the freezer, or pack the
COOKING FOR PROFIT.
71
cream in a mold, and when well frozen
Bend to table whole, turned out of the
mold on to a folded napkin on a dish.
Cost of material— chestnuts 20, cus-
tard (2 cups milk, 4 yolks, 4 tablespoons
sugar) 13, cream 6, raisins 3, citron 5,
pineapple 3, maraschino 20, vanilla, 2;
72 cents — ^ice and salt 23— 95c for 1^
quarts.
Note. — The foregoing makes about
enough to fill one of those brick molds
that have a large and deep stamped fruit
pattern in the lid and when frozen firm
it can be sliced into from 12 to 16 por-
tions. If dished up by spoonPulsout of
the freezer and made a little less heavy
with fruit it is practicable to make 2
quarts of the same material. When
chestnuts are not convenient some of the
large cafes use the ready prepared
pounded almonds or walnuts that may
be bought by the can at the confection-
ers* supply stores, and various additions
or substitutions of green candied fruits
are employed to make a handsome ap-
pearing compound without changing its
general character.
226— Tutti Fruttl.
2 cups milk.
6 tablespoons sugar,
4 yolks eggs.
J cup curacoa.
•^ cup thick cream.
1 pound of French candied fruits of
different colors— or else use a mixture o^
cut figs, sultana raisms, dates and greea
candied citron and blanched almonds.
Put a spoonful of sugar in the small-
est saucepan and bum it to caramel —
not too dark — and add a little water to
dissolve it. Make a yellow boiled cus-
tard of the milk, sugar and yolks, color
it with the caramel, add the curacoa for
flavor, strain, add the whipped cream
when cold and freeze and beat up. Cut
the fmits to the size of cranberries, mix
them in and cover down the freezer with
a fresh relay of ice and salt May be
served by spoonfuls out of the freezer or
packed in a brick mold, turned out and
sliced.
Cost of material — The same as Nes-
sebode, or about 60c per quart, depend-
ing somewhat upon the cost of the can-
died fruit and curacoa or their substi-
tutesL
227— Neapolitan Ice Cream or
Pocchi.
Occhi
Make 3 colors of ice cream or 2 creams
and 1 water ice m different freezers, and
when they are frozen medium hard place
them in layers as even as possible in a
brick shaped neapolitan mould. Let the
first layer, about an inch deep be of
rich yellow frozen custard made with
yolks of eggs and milk as already else-
where directed; having smoothed that
over spread another layer an inch deep
of pink strawberry ice cream or red
cherry water ice or other red kind, and
on that spread another layer of white ice
cream, either pure cream frozen or a com
starch cream made without yolks of
6ggs, or else a white orange or lemon
ice. Three colors of cream are to be
chosen, however, in preference to any
water ice when they can be had, be-
cause they freeze of even density. A
chocolate or caramel cream will answer
instead of red.
228— Neapolitan Molds and How ta
Manage Them.
Properly made molds have a bottom
lid as well as top. They can be bought
at the furnishing stores. The large es-
tablishments, however, find it less trouble
to use plain tin boxes almost identical in
size and shape with the common wooden
cigar boxes. They have a tight fitting
top lid, and before being filled are lined
with maniUa paper, by means of which
the brick of ice cream nfrer being fiimly
frozen can easily be withdrawn It is
an advantage to use a paper lining in
whichever kind of mold may be em-
ployed. Where ice is plentiful, when
72
SAN FRANCISCO HOTEL GAZETTES
the freezers have been emptied into the
molds these may be pkced in the same
freezers, well covered down and allowed
to remain thei« two or three hoars to
become firm. If there is the least risk
of' the inside not being cold enough,
however, immerse the molds in a tub of
pounded ice and salt by themselves. Be-
fore doing so the joints of the lids should
be closed, if not made tight enough with
paper, by brushing with melted butter
to fill up the spaces where salt might
get in.
When the molds have remained in the
freezing mixture 2 or 3 hours wash off the
outside, take out the shape of ci-eam and
wrap it in dry manilla paper and put it
back in the freezer, well packed, to re-
main until it is to be sliced and served.
All kinds of ice creams and frozen
puddings in single colros are thus frozen
in bricks and served in slices. When to
be served at a party table whole the
stamped ornamental lid may have the
fruit or flower form filled with a colored
ice that will show in relief upon the plain
form. These forms are served upon a
folded napkin in a dish, in some cases,
but are better placed in a silver dish
having a drainer bottom on the plan of a
butter dish.
Among the labor-saving expedients to
secure the ornamental tri-colored brick of
cream without making different kinds
the principal is the employment of the
prepired vegetable colors, to be obtained
of the manufacturers of flavoring extracts,
by which one large freezer of ice cream
may be made to take as many different
Lues as may be desired.
Cost of molded creams — This is quite
out of proportion to the cost of ingredi-
ents. The extra time and labor and
consumption of ice probably will be found
to double the expense.
229-fSherbet8
Sherbets are water ices \sith either
calf 'sfoot jelly or gelatine or white of
eggs, or dissolved gum added to make
them smooth and capable of being beaten
to a light and foamy condition. We give
examplef only of the use of white of eggs,
it being the simplest and most generally
available, A remainder of table jelly
of the kind usuuUy made for hotel des-
sert can be used in the same way.
230— Lemon Sherbet,
2 lemons.
\\ cups sugar — 12 oz.
3 cups water.
2 whites of eggs.
Grate the rinds of the lemons into a
bowl and squeeze in the juice. Make a
boiling syrup of the sugar and half the
water and pour it hot to the lemon zest
and juice and let remain so till cold.
Then add the rest of the water, strain
the lemonade into a freezer, freeze as
usual, and at last add the whites whip-
ped to a firm froth, beat and freeze again
The scalding draws the flavor of the
lemon; it should never, however, be
boiled and fewer lemons should be used
when they are large. The sherbet is
perfectly white.
Cost — lemons 5, sugar 7, whites of
eggs 3; 15c — ice and salt 15 — 30 cents
for 3 pints (if thoroughly frozen and
beaten) or 12 plates; or 2 or 3 cents
each.
231— Orange Sherbet.
2 or 3 oranges — according to size.
3 cups water.
1 large cup sugar.
1 lemon — juice only.
2 whites of eggs.
Grate the yellow rind of one or two of
the oranges into a bowl, squeeze in the
juice of all, without the seeds, and the
juice of half the lemon. ^lake a boiling
syrup of the sugar and half the water
and pour it to the grated lind in the
bowl. Let remain until cold. Strain it
into the freezer, add the rest of the
water, freeze, add the whipped whites,
beat up and finish freezing.
This sherbet is cream white tinged
with the orange zest and juice.
Cost — same as lemon sherbet.
COOKING FOR PROFIT.
73
232— White Cherry Sherbet.
4 cups white cherries without stems.
IJ cups sugar.
2 cupa water.
2 whites of eggs.
Mash the fruit raw and thoroughly so
as to break the stones, and strain the
juice through a fine strainer into the freez-
er. Boil the cherry pulp with some of
the sugar and water to extract the flavor
from the kernels, and ma?h that also
through the strainer, add the other pint
of water and the sugar and freeze. Then
add the whipped whites and finish freez-
ing. This sherbet is not distinguishable
from cream as long as it remains frozen.
It is a gotid plan to drop in a lew whole
cherries that have been simmered in
syrup, to show what kind of ice it is.
Canned cherries are good enough.
Cost of material — cherries 25, sugar
7, white of eggs 3; 35 cents — ice and
salt 15 — 40c for 3 pints, or 3 to 4c per
plate or glass.
233— Grape Sherbet.
Only the kinds of grapes that yield a
colorless juice can be used this way.
The others turn to a very bad color.
5 cups sweet muscat grapes.
1 cup angelica or other sweet wine.
1 cup water.
1 cup sugar.
1 lemon — juice only.
2 whites of eggs.
St«w the grapes with the sugar and
water, then rub them through a strainer
into the freezer, with the lemon juice
and syrup, and add the wine and freeze.
When nearly finished put in the whip-
ped whites beat up and finish the freez-
ing Some ripe grapes of any kind, not
cooked, may be dropped into this sher-
bet as suggested for white cherries.
Cost — According to locality and cost
of grapes and wine — average 5c per
plate.
234 — Pineapple Sherbet.
1 can of pineapple— or i of a pineapple.
1 cup sugar.
2 cups water.
2 whites of eggs.
Make a boiling syrup of the sugar,
the pineapple juice and part of the water.
Chop the fruit, simmer it a few minutes
m the syrup then mash through a strainer
into the freezer, using the remainder of
the water to help it through. Freeze,
add the whites whipped and beat up and
finish freezing.
Note. — The canned pineapple is gen-
erally riper and sweeter than the fresh
fruit that is sent to Northern markets.
When the latter is used it shoulvl be cut
up, have hot syrup poured over and al-
lowed to steep till cold. Two cans con-
tain about 1^ pounds of pineapple. The
juice of a lemon is sometimes added to a
pineapple ice when the fruit is very sweet.
Cost of material — about the same as
cherry sherbet, or 25 to 30c per quart or
4c per plate.
235— Peach Sherbet.
3 cups of sliced mellow peaches.
1 large cup sugar.
2 cups water.
The kernels of half the peaches, or ^
a peach leaf.
2 whites of eggs.
Make boiling syrup of the sugar and
water stew the peach kernels and put in
it a few minuies to extract the flavor,
pass through a strainer into the freezer,
freeze, add the whites and freeze again.
Cost— Same as lemon sherbet, 2 to
3c per plate.
236— Water Ices.
The same as the sherbets with the
white of eggs or gelatine left out, except
that as Ji rule they cannot be well made
with cooked or scalded fruit as sherbets
can, but should have the expressed juice
of the raw fruit mixed with water and
sugar. Some kinds of fruit, especially
74
SAN FRANCISCO HOTEL OAZETUrS
cherries, giapes and peaches have the
gumrny property that causes them to be-
come light and white in the freezer if
beaten much, precisely as if eggs or jel-
ly had been added; consequently when
water ices are desired to serve almost as
beverages at evening parties they are
better frozen in an old fashioned freezer,
Bcrapea down from the sides with a
palette knife and not beaten too much.
237- -Strawberry Water Ice.
1 quart strawberries.
2 cups sugar.
3 cups water.
Cover the strawberries with the sugar
and let them remain some time to form a
thick red syrup. Pick out a few of the
berries to be mixed in the ice at last.
Rub the rest through a strainer into the
freezer with the syrup and add the water.
Freeze without much beating if a crimson
ice is wanted, and add coloring if neces-
sary. Throw the reserved berries on
top of the strawberry ice in the freezer
and mix them in when the ice is to be
served. •
Cost of material — strawberries 25,
sugar 10, ice and salt 15; 50c for 3 pints
or from 8 to 16 plates or glasses, or 3 or
4 cents each.
238~Lemon Water Ice.
The same as lemon sherbet without
the white of eggs. A good strong lem-
onade made in the common way answers
as well to freeze; the difference is that it
takes three times as many lemons as by
the other method of scalding the grated
rind to draw the flavor.
239— Raspberry Water Ice.
3 cups raspberriea
1-J cups sugar.
2 cupp water.
Mash the berries and ougar together
and rub them through a strainer into the
freezer using the water to help when the
pulp is dry. Freeze without much
beating.
Cost — same as strawberry water ice.
Three pints.
240— Pineapple Water Ice.
Scald the the sliced fruit in syrup as
in making pineapple sherbet and force a
portion of it through a strainer that will
not let the fibrous part pass through. It
is the same as the sherbet without the
white of eggs, but will not make so much
in bulk.
241— Orange Water Ice.
Same as orange sherbet without the
white of eggs.
242— Cherry Water Ice.
4 cups sweet red or black cherries.
2 cups water.
IJ cups sugar.
Mash the fruit raw and thoroughly so
as to break the stones, and strain the
juice through a fine strainer into the
freezer. Boil the cherry pulp with some
of the sugar and water to extract the
flavor from the kernels, and mash that
also through the strainer, add the other
pint of water and the sugir and freeze.
Beat the ice only enough to make it even
and smooth.
Cost of material — cherries 20, sugar
8, ice and salt 15; 43 cents for 3 pints or
12 glasses or 3 to 4c each.
243— Peach Water Ice.
Is best made with soft, raw yellow
peaches. Use the same proportions as
for sherbet; rub the pulp through a
strainer with most of the sugar mtished
with it, and make a syrup of the rest
and stew the peach kernels or half a
peach leaf in it for more flavor. Same as
peach sherbet without the white of eggs.
COOKINO FOR PROFIT.
75
244— Grape Water Ice.
Adj kind or color of grapes can be
made into water ices if not cooked. Can-
ned grapes will not da Proceed as for
raspberry water ice. Use no white of
245— Frozen unch es.
These are sherbets and water ices
with spiritoua liquors added and are of
two classei?. They are (according to the
French usage) Roman punches when they
are beaten up with meringue or white of
eggs like the sherbets ot the preceding
receipts, and plain iced punches when
not so whitened and are in a semi-trans-
parent condition.
Some of these punches cannot be fro-
Kon quite solid and must be served in
glasses in a half fluid condition as bev-
erages, on account of the spirit and sugar
they contain and all of thsm take more
ice and salt to freeze them than any mix-
ture without liquors. The stronger they
are made the harder they are to freeze.
246 — Roman Punch.
1 pint water — 2 cups.
10 ounces sugar — 1^ cups,
1 lemon — juice and rind.
1 orange — -juice only.
2 whites of eggs.
Few spoonfuls of rum or chablis.
Dissolve the sugar in the water, hot;
grate the rind of the lemon — the yellow
part only — into a bowl, and squeeze in
the juice and that of the orange and pour
the hot syrup to them. liCt stand awhile,
then strain into a freezer. Freeze, and
when nearly finished whip the two whites
and stir them in and beat up well. Add
the rum, or the mixture of rum and wine,
or the wine substitute for rum, at last.
Serve in glasses.
Cost of material- sugar 7, lemon and
orange 4, white of eggs 3, rum ^ cupful
6; 20 cents — ice and salt 15 — 35c fori
quart or 8 to 12 glasses according to
size.
Note — Those who aim at making
these punches as smooth and delicate as
possible will put the 2 whites in a bowl
and whip them in a cold place to a firm
froth, then add two tablespoons cf pow-
dered sugar and beat them together
about one minute, making a smooth cake
icing, and stir it into the punch when it
is first frozen instead of the whipped
whites without sugar. The difference is
not very marked and those who are in
baste will not care to stop to make the
icing, still others insist upon its supe-
riority.
247~Klrsch Punch Rom^ine.
2 cups water.
1^ cups sagar.
1 lemon — juice only.
^ cup kirschwasset — small.
2 whites of eggs.
Mix the punch materials together cold,
strain into the freezer. When nearly
frozen whip the 2 whites firm, mix in
and freeze again .
Cost ef material — suf ar 7, lemon 2,
eggs 3, kirschwasser 20; 32 cents — ice
and salt 18 — 50c for 1 quart or 4 to 6c
per glass according to size.
248-^Maraschlno Punch— Romaine.
2 cups water
1 cup sugar.
i a lemon — ^juice only.
^ an orange — juice only.
\ cup of maraschino — large.
2 whites of eggs.
Mix all, except the whites, together
cold, strain into a freezer, freeze as usu-
al, whip the whites firm and stir in and
beat up well and freeze again. It is a
snow-white ice, rich and tenacious like
pulled candy, The fruit juices are not
essential, but an improvement.
Cost of material — sugar 5, lemon and
orange 4, eggs 3, maraschino 25, 37
cents — ice andsalt 15 — 52c for 1 quart,
or 6c each person.
76
SAN FRANCISCO HOTEL GAZETJITS
249— Strawberry Punch.
3 caps ripe red strawberries.
1^ cups sugar.
ij cups water.
^ cnp angelica or any sweet wine.
Cover the strawberries with the sugar
and let remain some time to form a thick
red syrup. Kub them through a strainer
into the freezer with the syrup and add
the water and wine and freeze without
any extra beating.
Cost of material — strawberries 18,
sugar 7, wine 12; 37 cents — ice and salt
18-— 55c for something over a quart, or
about 5c per glass.
Note — In counting ihe cost observe
that the addition of white of eggs or
meringue increases the bulk of the mate-
rial iu tho freezer according to the de-
gree to which it is beaten and a punch
a la Homaine heaped in a glass like ice
cream may cost less each person than a
punch plam frozen of much less volume.
250— Raspberry Punch.
Make the same as strawberry punch.
Stronger wines can be used in it.
251— Regent's Punch.
cup gin.
a lemon.
J cup sugar.
J cup maraschino — or half as much
kirchwasser.
1 cup water.
1 bottle eoda water (aerated lemon
mineral water or **soda pop ")
Grate the rind of ^ a lemon into a
bowl, pour in a spoonful of gin and rub
with the back of a spoon to extract the
flavor. Add the lemon juice and rest of
the ingredients except the boda; strain
into the freezer and freeze as firm as the
spirit in it will allow, add the soda —
which should be ice cold — and finish the
freezing.
Cost of material — gm 12, lemon 2,
sugar 3, maraschino 20, soda 10; 47
cents — ice and salt 18 — 65c for 1 quarter
6 to 8c per glass.
252— Victoria Punch.
2 oranges.
4 lemons.
2 cups sugar.
2 cups water.
^ cup angelica or other sweet wine.
J cup rum.
2 whites of eggs.
Grate the rinds of 2 of the lemons into
a bowl, add the rum and rob with the
back of a spoon to draw the flavor.
Squeeze in the juice of all the fruit, add
the other ingredients and freeze > Then
whip the whites, stir in and beat up.
Cost of material — oranges and lem-
ons 14, sugar 10, wine 10, rum 6, eggs
3; 43 cents — ice and salt 17 — 60c for
over a quart about 6c per glass.
253— Imperial Punch,
1 cup sugar.
1^ cups water.
■J can pineapple, or 6 oz fresh.
1 orange.
1 lemon.
J a nutmeg.
3 whites of eggs.
2 tablespoons each of maraschino, no-
yeau, kirschwasser and curacoa.
J cup of champagne.
Make a hot syrup of the sugar and
water with the nutmeg broken in it.
Grate the rinds of both lemons and one
orange into a bowl Grate or mash the
pineapple and put in and pour the hot
syrup upon them. Squeeze in the juice of
the fruit and let stand till cold. Strain
and freeze, then put iu the liquors and
after freezing again add the whipped
whites.
Cost of material — aboat a
quart.
dollar a
COOKING FOR PROFIT.
7t
254 — Cardinal Punch.
2 cups port or other red wine.
1 cup water.
1 cup sugar.
1 orange.
12 cloves.
1 cup wine jelly (calfs foot or gelatine).
Bake the orange light brown on a plate
in the ovea Make a boiling syrup of
the sugar and water with the cloves in
it, drop the baked orange into it, add
the wine and let remain until cold. Then
cut the orange and press it for the juice
and strain the punch into the freezer.
Add the jelly and freeze. If in the sea-
son add red strawberry or raspberry
juice to heighten the color.
Cost of material — wine 40, sugar 5,
orange 3, jelly 15, 63 cents — ice and
salt 20 — 83c for over a quart or about 7c
a glass.
255— Champagne Punch.
1 cup sugar.
^ cup water.
1 bottle champagne.
2 whites of eggs.
Dissolve the sugar to syrup with the
water, pour it and the champagne into
the freezer. When frozen add the whites
whipped up with sugar until like cake
icing, and finish the freezing. Serve in
glaspes.
Cost — The price of the champagne,
and freezing mixture added — probably
25c a glass.
256~Fine Bakery Lunch
There are some large establishments in
the cities doing an immense business in
serving lunches of breads, rolls, coflfee-
cakes, pies, p-istries and cakes with cof-
fee, tea,and milk and no meats beyond a
small reserve of ham sandwiches. The
lunches of this description are cheap but
where the goods are fresh made and of
tlic iiighest possible excellence and the
fiurrouuuings clean the extraordinary
numbers of customers that avail them-
selves of it make the business one of
great importance. Bread in every form
is very cheap diet and cheapest of all
when raised with yeast. The dough
once made, a very considerable number
of different articles such as raised cakes
can be made from it easily. The first
requisite is good yeast and as the com-
pressed artide is not everywiiere to be
obtained, it often becomes necessary for
the baker to make his own, both stock
and ferment.
257— Stock Yeast,
Boil a handful of hops in a quart of
water about 30 minutes, strain the liquor
and put it into a quart bottle. Let the
bottle be only two-thirds full. When
cool put in a handful of sugar and a
handful of ground malt Cork and tie
it down. Set the bottle in a moderately
warm comer and let remain about 4^
hours. Then boil h pound of hops in a
gallon of water. Put 4 cups flour in a
pan, pour the boiling hop-water through
a strainer on to it and mash to a sort of
thin paste. When cool add 2 lieaping
cups of ground malt and 1 of sugar then
draw the cork of the bottle, mix in the
contents set the stock away in a jar to
ferment and in two days it will be ready
for use. Strain it into a jug and keep it
cold. It will keep good to start ferment
with for a month or more.
258— Common Yeast or Ferment.
Stock yeast is not used to make bread
with but to start ferment or common
yeasc such as the bakers sell in most
towns.
Take about 24 potatoes,
2 pounds of flour.
4 ounces sugar.
1 quart stock yeast*
Wash the potatoes thoroughly, usin^
a brush for the purpose, and boil them in
a ketJe of water. When done pour off
what remains of the dark water and fill
up again with fresh. When that boils
torn out potatoes and boiling water on to
78
SAN FBANCISCO HOTEL GAZETTES
the flour in a large pan and mash all to a
smooth paste. Throw i:i the sugar
Thin down with ice water till hke thick
cream. Set the large colander over your
6-pallon stone jar (just fresh scalded out)
and strain the yeast into it. When it is
no more than about milk warm mix the
stock or other yeast to start it. Let
stand in a moderately warm place, un-
disturbed, for from 12 to 24 hours— ac-
cording to weather, activity, and need
of using. It will then be ready for use,
and should be kept cold.
Cost of material — potatoes 4, flour 6,
sugar 3, stock yeast or yeast cakes to
start with 10; 23 cents for 4 gallons.
Note — ^The dry hop yeast cakes an-
swer very well to start the ferment above
described if used plentifully — a whole
package for 3 or 4 gallons — but are not
equal to stock in making articles good
and profitable to sell. Yeast also is sold
and is a source of profit where the de
mand is such that not much is left to
throw away, for ferment will not keep
long. The most of the cost is in the
labor of making it
259— CommorTBread Dough.
As a rule one-fourth yeast to three-
fourths water.
The good potato yeast with no germs
of sourness in it, such aa we have already
directed how to make, does no harm in
still larger proportions when the weather
is cold or time of mixing late. But
the whitest bread is made when the
dough can have long time to rise, not
hurried up.
1 pint yeast.
3 pints warm water,
1 heaping tablespoon salt.
8 pounds flour.
Makes 8 loaves of convenient size.
Cost of raateinal — There are 12 pounds
w^-ight of material which make about 10
pounds of bread after baking and the
cost per pound is according^ to the price
of flour, with flour at 3J this small qnan-
tity costs 3c per pound loaf.
260— Cream Rolls.
For about 60 split rolls.
3 large cups milk.
1 large cup yeast.
1 ounce salt. (A heaping tablespoon.)
2 ounces sugar.
2 ounces lard or butter.
4 pounds flour — 16 cups.
Strain the yeast and the water into a
pan and mix in half the flour. Beat the
batter thus made thoroughly. Scrape
down the sides of the pan. Pour a spoonful
of melted lard on top and spread it with
the back of the fingers. This is to
prevent a crust from forming on top.
Cover with a cloth and set the sponge in
a moderately warm place to rise 4 or 5
hours.
This having been commenced at about
8 in the morning beat it again about one,
add the salt and make up stiff dough
with the rest of the flour. Knead the
dough on the table, alternately drawing
it up in round shape and pressing the
pulled-over edges into the middle and
then pressing it out to a flat sheet, fold-
ing over and pressing out again.
Brush the clean scraped pan over with
the least touch of melted lard or butter —
which prevents sticking and waste of
dough — place the dough in and brush
that over, too. Where economy reigns
the strictest a little warm water in a cup,
and teaspoonful of lard melted in it will do
for this brushing over and insures the
truest saving and smoothest bread. Let
the dough rise till 4.
At about 4 o'clock spread the dough
on the table by pressing out with the
knuckles till it is a thin uneven sheet.
Double it over on itself and press the
two edges together all around first. This
imprisons air in the knuckle holes in large
masses. Then pound and press the
dough with the fists till it has become a
thin sheet again, with the inclosed air
distributed in bubbles all through it.
Fold over and repeat this process several
times. Then roll it up. Let it stand a
few minutes before making into rolls.
Persons in practice find it quickest to
COOKING FOR PROFIT.
79
pull oflf pieces of dough of right size and
mould them up instantly. Others cut off
strips of dough, roll them in extended
lengths and cut these up in roll sizes.
Mould them up round with no flour on
the board and only a dust on the hands,
and place them in regular rows on the
table — the smoothest side down. Take a
little rolling pin — it looks like a piece of
new broom handle — and roll a depression
across the middle of each. Brush these
over with the least possible melted lard
or butter, using a tin-bound varnish
brush for that purpose. Double the rolls,
the two buttered sides together, and
place them in the pans diagon «lly, with
plentv of room so they will not touch.
Brush over the tops of the rolls in the
pans with the least possible melted lard
again and set them to rise about an
hour — less or more according to the tem-
perature Bake in a hot oven, about 10
minutes. Brush over with dear water
when done.
Cost of material — flour 14, yeast 3,
milk 6, sugar 2, lard 6; 31 cents for 4 or
5 dozen, according to size or 6c per doz-
en. They sell 2 or 3 for 5c with a chip
of butter added — about h oz, 1 cent.
261— Graham Rolls.
This is for fifty rolls of small size.
2 pounds graham, not sifted.
1 pound white flour.
1 J pints warm water.
j^ pint yeast
J cup reboiled molasses — small
1 teaspoonful salt.
Set sponge with the graham at 9 or
10 as directed for cream rolls, at about
1 add all the rest of the ingredients and
make it stiff dough. Let rise till 4.
Then work the dough by spreading it
out on the table, with the knuckles,
folding over and pressing repeatedly.
Make into little round balls slightly flat-
tened, and if not plenty of room in the
pans grease slightly between each one
with a brush dipped in melted lard or
butter. Brush over the tops with the
same, and set the rolls to rise about 45
minutes. Brash over with clear water
on taking them from the ovea
Cost of material — flour 10, yeast 3,
molasses 3; 16 cents for 4 dozen or 4c
per dozen — sold same as cream rolls.
262— Coffee Cakes.
2 pounds light dough.
4 ounces sugar.
4 ounces butter.
4 yolks eggs
Large half cup milk.
Flour to make it soft dough.
Take the piece of common bread
dough, already light and fit to be made
into a loaf, 6 hours before the coffee
cakes are wanted to be baked, place it
in a pan with the butter, sugar and milk.
Let aU get warmed through and the but-
ter softened, then mix them thoroughly.
Next add the eggs and flour by littles,
alternately, beating the mixture up
against the side of the pan, to make it
smooth and elastic. Spread the last
handful of flour on the table, knead the
dough as for rolls, pressing and spread-
ing it out with the knuckles, and folding
it over repeatedly. Set it in a warm
place for 2 or 3 hours. Then knead it
the second time. Every time the dough
is doubled on itself the two edges shoidd
be pressed together first When the
dough is good and finished it looks silky,
and air will snap from the edge when it
is pinched. After this second kneading
the dough should stand an hour and
then be kneaded once more and made
into shapes. The best shape is a twist
made by taking as much dou^h as would
make a cream roU — size of an egg be-
fore raising, roll ib under the hands to a
long rope, pinch the ends together and
make a long twist Rise in the pans 1^
hours. Bake in a slow oven 15 min-
utes. Brush over when done with
sugar and water mixed, and flavored
with vanilla, and dredge granulated su-
gar over. If to be made overnight with-
out light dough for a start, all the ingre-
80
SAN FRANCISCO BOTEL OAZETLES
dients can be mixed at once by taking
a pint of yeast and a half pint of milk —
or nearly all yeast — adding all the other
articles and flour to make soft dough.
Cost of material— dough 5, sugar 3,
butter 7, yolks 6 milk, flour, flavor 3;
24 cents for 30 cakes— sell at 2 for 6c
with ^ oz butter.
263— French Coffee Cakes.
The plain coffee cakes described in the
preceding receipt are the same that hotel
pastry cooks call rusks. They are not
80 easy to raise and bake perfectly as
plain rolls, but where they are made in
perfection and nicely brushed over with
syrup wheu done they are extremely
popular as a lunch with coffee or milk;
but still more of a favorite is this variety,
called French . The same dough answers ;
the difference is in making out, as these
have the dough brushed between with a
very little melted lard and rolled up so
that the cakes when baked will pull apart
in flakes and strings. The same as in
making split rolls. Wherever the butter
touches, the roll will come apart after
baking, these cakes having the whole
sheet of dough slightly brushed over
with lard or butter and folded upon itself
without further kneading, will produce
the layers and flakes in the cake. These
are made in the shape of a large pretzel,
raised, baked, brushed over with syrup
and one, weighing about the same as one
and a half of the others, served to an or-
der. When a still richer kind is wanted
use the following ingredients :
1 pound light dough — 2 heaping cups.
6 ounces butter — nearly a cup.
4 tablespoons sugar.
6 yolks and 1 whole egg:
i cup milk.
5 cups flour.
Flavoring.
If for ladies* luncheon or aftemoon tea
take the dough from the breakfast rolls,
and, six hours before the cakes or rusks
will be wanted place it in a pan with the
batter, sugar, and milk and proceed ac- 1
cording to the directions given already
for coffee cakes. The best flavoring to
put in this dough is the grated rind of a
lemon and half the juice.
Cost of material for the richest vari-
ety— dough 3, butter 10, sugar 3, eggs
8, flour 3, milk and flavoring 3; 30 cents
for 3 pounds or about 24 rusks, b ms,
twists or coffee cakes, according to size.
264 -Cheapest Coffee Cake.
2 pounds light bread dough— 4 cups
large.
4 ounces sugar — J cup.
4 ounces butter or lard — J cupt
1 e^^, (Nt»t essential.)
Take the dough at noon and mix in the
ingredients all slightly warm. Knead it
on the table with flour sufficent. Set to
rise until 4 o'clock. Knead it again by
fioreading it out on the table with the
Ltmckles, folding over and repeating.
Roll it out to sheets scarcely thicker
thau a pencil, place on baking pans,
brush over with either water or melted
lard or milk. Rise about an hour.
Score the cakes with a knife point as you
put them in the oven to prevent the crust
puffing up. Bake about 15 minutes.
One of the attractions of this plain
cake is the powdered cinnamon and su-
gar sifted on top after baking, the cake
being first brushed with sugar and water.
Cut in squires if not baked in sheet
cakes of right size for '^ale already.
Cost of material— dough 5, sugar 4,
lard 5, e^^^ flour, cinnamon, 4; 18 cents
for 3 pounds— enough for 8 five cent
sheets or 36 round plain buns.
265— Stollen or Picnic Bread.
IJ cups water or milk.
-J cup yeast.
1 teaspoon salt
4 tablespoons sugar.
i cup butter. »
2 eggs.
1 nutmeg.
1 cup raisins
COOKING FOR PROFIT,
81
1 cup currants.
Flour to make soft dough — 3 pounds.
Set sponge same as for bread with part
of the flour, yeast and water at 8 in the
morning. At twelve make it up into
dough and work in all the other ingre-
dients. Let rise until 4. Work it oc
the table, cut in G pieces, mould them
up into round loaves, make a depression
like a trough with the wrists along the
middle, brush one side with butter and
fold the two sides together like a large
eplit roll of elongated shape. Rise an
hour. Bake in a slack oven. Brush
over with syrup when done. The same
may be made by taking 4 or 5 cups of
dough from the bread, already light and
mixing the other ingredients in as for
rusks and coffee cakes.
Cost of material — dough 5, flour to
work in 3, sug-ir 3, butter or lard 6,
eggs 4, fruit and nutmeg 20; 41 cents,
or 8c per pound. May be made in all
sorts of shapes and baked in pans or
molds to serve as a cheap sort of fruit
cake.
266— Cheapest Gingerbread, Yeast-
Raised.
4 cups light bread dough — 2 pounds.
1 cup black molasses — 10 oz.
1 cup, small, lard or butter — 6 osi
1 heaping teaspoon ground ginger.
Flour to make it soft dough.
An Q^^ improves it but is not essen-
tial.
Work the ingredients all together
at about si^ hours before baking time.
Let rise 4 hours, knead it on the table,
taking care the molasses in the dough
does not cause you to take in too much
flour and make the cake tough. Roll it
out in sheets, tike up on the rolling pin
and unroll on the baking pans. Brush
over the top with water that has a little
melted 1 ird in it. Rise in the pans about
an hour, bake 20 minutes. Brush over
with syrup. Cut in square blocks for
sale.
Cost of material— dough 5, molasses
3, lard 8, ginger 2, flour 3; 21 cents for
4 pounds. Size of cakes according to
lightess. Usually cut into 12 five cent
blocks.
267— Currant Buns.
No eggs required. Favorite sort and
quickly made. This makes 20.
4 cups light dough — 2 pounds.
1 small cup currants.
^ cup softened butter.
\ cup sugar.
It is soon enough to begin these 2
hours before baking time or before sup-
per. Take the dough from the rolls say
at 4 o'clock. Spread it out, strew the
currants over and knead them in. Roll
out the dough to J inch sheet. Spread
the butter evenly over it and the sugar
en top of that. Cut in bands about as
wide ap your hand. Roll them up like
roly-poly puddings. Brush these long
rolls all over slightly with a little melted
lard so that the buns will not stick to-
gether in the pans. Then cut off in
pieces about an inch thick. Place fiat in
a buttered pan,touching but not crowded.
Rise nearly an hour, Bake 15 minutes.
Brush oxer with sugar and water.
Dredge sugar and cinn mon over.
Cost of material — dough 5, currants
3, butter 8, sugar and cinnamon 4; 20
cents or 1 cent each.
268 — Cinnamon Buns.
The same as the preceding with the
currants left out, and some ground cin-
namon mixed with sugar that is spread
over the sheet of dough instead. Thb
buns can be uncoiled after baking on ac-
count of the butter being rolled up in
them.
269— Plain Doughnuts.
4 cups light bread dough — 2 lbs.
^ cup sugar.
2 ounces melted lard.
Lard to fry.
82
SAK FRANCISCO HOTEL GAZETTES
Take the dough from the breakfast
rolls, say at 9 in the morning, in Winter.
In Summer the dough worked up at
mid-day will do. Mix in the ingredients,
let stand half an hour Work up stiff
with flour suflScient, and set to rise about
4 hours. Then knead, apd roll it out to a
sheet Brush over the whole sheet of
dough with a very little melted lird.
Cut out with a large biscuit cutler and
cut the middle out with a small one.
This makes rings, which must be set to
rise on greased pans about J hour, then
dropped in hot lard. Sift sugar over
when done. They cook m about 5 min-
utes.
Cost of material — dough 5, sugar and
lard 5, lard to fry 8; 18 cents for about
24.
270— Bread Doughnuts.
Only plain dough, or French roll
dough. Cut out biscuit shapes, let rise,
and fry. These are very often found at
railroad lunch stands ; nearly as cheap as
bread and butter, and very saleable.
271— Bismarcks.
bort of doughnut with stewed fruit in-
side.
4 cups light dough — 2 pounds.
1 bastingspoon molasses.
1 bastingspoon sugar.
1 egg.
1 baatingspoon melted lard.
^ cup Ptewed apple or other fruit .
Lard to fry.
Put the light dough in a pan with all
the other ingredients except the fruit,
and work them together, and let stand
■J hour. Then add flour sufficient to
make a soft dough of it and set it to rise
about 4 hours. Then roll it out to a
very thin sheet and brush over with
water. Put a teaspoonful of fruit at the
right distances apart on one half of it,
fold the other half over and cut with a
large biscuit cutter so that the inclosed
spots of fruit will be in the middle. Rise
on pans like rolls nearly an hour, then
drop in hot lard and fry to a fine brown
color.
Cost of material — dough 5, molasses
and sugar 3, egg 2, stewed fruit 3,
flour 2; lard to fry 8; 23 cents for 20.
jq"oTE — The mixture of molasses and
sugar makes a better color on the dough-
nut than sugar alone. Always, when
making any kind of fried cake take care
to have the sugar dissolved before it goes
into the flour, for mixing dry sugar in is
one of the main causes of such things
soaking up grease. It is an improvement
to dredge them with powdered sugar
when done.
272— Fried Pies.
A very good and saleable sort is pre-
cisely like Bismarcks except the shape.
Cut out large flats, wet the edge, put a
spoonful of fruit in the middle and double
the sido over like any other sort of turn-
over. Rise an hour and fry. Another
sort of fried pie is made of common cov-
ered pie paste, in shape like a turnover,
with a little fruit inside. Close the edges
well Fry as soon as made, light col-
ored, in hot lard. The others are a kind
of fried bread and light. These are fried
pie paste, yelU>w and crisp.
273— Scotch Seed Cake.
Takes five hours time to make, raise,
and bake, using dough to begin with.
2 pounds light-bread dough — 5 cnpa.
12 ounces sugar — IJ cups.
12 ounces of butter — 1 J cups.
4 eggs.
1 teaspoon caraway seeds.
8 ounces flour — 2 cups.
Weigh out the dough at 7 in the morn-
ing. Set it with the butter and sugar in
a warm place. At about 9 work all
together and beat in the eggs one at a
time, and add the carraway. Give it
another half hour to stand and become
smooth, then add the flour and give the
who^e ten minutes beating. It makes a
stiff batter — not dough.
COOKING FOB PROFIT.
83
Put it ia two buttered cake moulcls.
Kise about an hour. It should not be
too light, bake as you would bread, in a
slack oven, less than an hour.
Cost of material — dough 5, sugar,
seeds, and flour 10 butter 24, eggs 9;
48 cents for nearly 4 pounds or two
2- quart molds, or 12c per pound.
Note — These raised cakes are like
fresh bread, cannot be sliced till a day or
two old without waste.
274— Scotch Tea Cakes.
2 pounds light-bread dough.
8 ounces sugar.
8 ounces lard.
1 teaspoonful carraway seeds.
1 pound flour.
The difference between this and the
preceeding kind is that this makes a soft
dough, to be handled and kneaded like
bread. It is less rich and requires no
eggs . Make it up the same way or like
the cheapest coffee cake and let rise in
thin cakes on jelly cake pans. Brush
over v/ith melted lard when setting to
rise. Score the tops with a knife point
when they are light and bake about 15
minutes. If for sale bru'^h over with
syrup and dredge with sugar.
Cost of material — 25 cents for nearly
4 pounds— equal to about 3 dozen buns
or G jelly-sheet cakes to cut. Good hot
for supper.
275— New England Cake.
Make the Scotch seed cake but with 1
pound of seeded or seedless raisins and
half cupful of brandy and flavorings, and
omit the carrawav seeds.
276— Yeast-Raised Plum Cake.
The slowest to rise. Use the liveli-
est dough, and in winter it had better
be saved over night and mixed up with
the mam part ot the ingredients; add the
fruit next morning, and bake after din-
ner.
2 pounds light bread dough.
1 pound black molasses and sugar,
mixed.
1 pound butter.
6 eggs.
12 ounces flour.
1 ounce mixed ground spices.
1^ pounds seedless raisins.
1 pound currants.
8 ounces citron.
Brandy, and lemon extract.
Warm the dough and all the ingre-
dients slightly. 5fix well, except the
fruit and brandy. Beat the batter, and
set to rise in the mixing pan about 3
hours. Beat again and add the fruit,
previously floured. Line the moulds
with battered paper, half fill and set to
rise again about '2 hours. Bake from
one hour to two, according to size. Large
cakes should have a coating of paper tied
outside the moulds to protect the crust
during the two hours baking.
These cakes should not be turned out
of the moulds till at least one day old.
Cost of material — dough 5, molasses
and sugar II, butter 30, eggs 12, flour
and spices 8, raisins 30, currants 10,
citron 20, brandy and extract 12; $1, 38
for about 8 pounds or two 2-quart moulds,
or about 18c per pound.
Note — AH of the foregoing articles
are made lijrht with yeast and all are
made by taking a piece of dough that is
already light either from the family bread
pan or bakera trough. A very good sort
of apple dumpling is cheaply made in the
same way of the same dough as for
doughnuts, the dumplings allowed to
remain in the pans long enough for the
dough to become light before baking.
The dumplings like the doughnuts and
all other varieties must have a slight
brushing over of melted lard to prevent
a era St forming on them and cracking
open while set away to rise.
277— Rusks.
These are slices of various sorts of cake
dried in the oven something like dry toast
84
SAN FRANCISCO HOTEL GAZETTES
The coffee cakes previously described, if
baked in loaves and sliced when stale
make the best of r asks and for this reason
perhaps, have gained the name of rasks
when hot and in fancy shapes. But the
name is not correct. They are then cakes
or buns. The following are special
Borts :
278— Marlborough Rusks.
Make the common sponge cake — called
eight-egg sponge cake in the index — and
add to the mixture along with the flour
one ounce carraway seeds . Bake m long
narrow moulds. When a day old, slice
and brown the slices in the oven. These
crisped slices can be kept a long time,
and serve much the same purpose as
sweet crackers.
Cost of material — 32 cents for 32
dices, or according to size.
279— Anisette Rusks.
8 ounces granulated sugar — 1 cup,
10 eggs.
4 ounces almonds.
6 ounces flour.
\ ounce anise seed.
Mince the almonds as fine as possible,
without removing the skins. ]\Iix them
and the anise bced with the flour dry.
Beat the sugar and egg;s together about
20 minutes or until quite light, as if for
sponge cake, and lightly stir in the flour
etc Bake in long and narrow moulds and
when a day old slice and brown the
slices on both sides in the oven.
Cost of material — 39 cents.
280— Russian Wine Rusks.
Make with the s. me care in beating
the eggs and cutting in the flour lightly
that IS needed to make sponge cake
good.
14 ounces granulated sugar.
12 eggs.
8 ounces almonds.
8 oinces graham flour.
1 teaspoon almond extract.
Crush the almonds with the rolling-
pin on the table without removing the
skins, and then mix them with the gra-
ham flour,which should have the coarsest
bran sifted away before weighing. Beat
the sugar and eggs together in a cool
place about 20 minutes or until light and
thick. Stir in the flavoring and flour
and almonds. Bake in long, narrow
molds and when a day old slice and
brown the slices in the oven.
Cost of material — sugar 10, eggs 25,
almonds 20, flour 2, extract 1; 58 cents
for 2 J pounds.
Note. — Rusks of the preceding sorts
may be seen in the windows of many of
the best confectioneries. They are as
expensive as cakes and are sold accor-
dingly.
The way of mixing the sponge cake
batter for the two foregoing is for one
person working alone. The eggs and
sugar can be made perfectly light by
sufficient beating. If it is preferred to
separate the eggs and have the whites
and yolks and sugar beaten separately
by two persons, observe to mix in the
whipped whites last of all, after the flour
and all else.
281— Sponge Cake Squares.
14 ounces sugar — 2 cups.
8 eggs.
1 cup water.
18 ounces flour — 4 rounded cups.
1 heaping teaspoon baking powder.
Separate the eggs, put the sugar and
water with the yolks and beat up until
light and thick. Mix the powder with
the flour. Whip up the whites. Stir
the flour into the yolk mixture and then
the whites. As soon as they are fairly
mixed in out of sight it is ready. Spread
it -h inch deep in a greased baking pan.
Dredge a very little powdered sugar
over the surface and bake about 10 min-
utes. When cold cut it into 10 or 12
square blocks.
Cost of material — 30c;
COOKING FOR PROFIT.
85
282— Small Sponge Cakes.
Either the foregoing or the other
9ponge cake mixture baked in any sort
of gem pans or small oblong molds. They
are among the articles that sell in large
quantities when well made, and being
light are profitable, h ey may be varied
by being frosted on top or in squares in
the pans.
283— Wafer Jumbles
14 ounces sugar — 2 cups.
14 ounces butter — 2 cups .
11 eggs.
18 ounces flour — 4 rounded cups.
Cream the butter and sugar together,
beat in the eggs 2 at a time, add the flour,
beat well. Put into a ladi finger sack
or paper comet. Make ringa on baking
pans very slightly greased, and bake in
a slack oven. Thoy run out to a flat and
thin shape and become crisp and brown.
Need careful baking. If the first tried
loses the nng form altogether add an
ounce or two more flour.
Cost of material — sugar 10. bntter
30, eggs 22, flour 4: 66 cents for 3 J
pounds.
284 — Drop Cakes,
1 pound sugar — 2 cups .
10 eggs.
10 ounces butter — 1 large cup.
i pint milk or water.
4 teaspoons baking powder.
2 pounds flour — 8 level cups.
Beat the sugar and eggs together a
few minutes, in a good sized pan, as if
baking sponge cake. Melt the butter in
a little saucepan, beat it in and the milk,
powder and flour. Beat up well Drop
spoonfnls on baking pans very slightly
greased and bake in a moderate oven.
They rise in the middle cone shaped
For variations sprinkle currants on top,
or a shred of citron, or gravel sugar.
The latter is crushed loaf sugar sifted
through thi holes of a colander and the
duBt sifted away.
Cost of material — sugar 10, eggs,
20, batter 20, powder 4, flour 6; 60
cents for 4 J pounds plain — about 80 to
100 according to size and lightneps.
285~German Almond Cake.
A cheap and simple sort of lunch cake
to be cut in square blocks Only good
while fresh.
8 ounces sugar — 1 cup.
4 ounces butter — J cup.
6 eggs.
1 pint milk or water — 2 cupa.
3 large teaspoons baking powder
\\ pounds flour — 6 cups.
2 ounces almonds.
Little salt
Mix up like pound cake "by creaming
the sugar and butter together, adding
the eggff two at a time, the milk and
then the flour with powder and salt
Spread it ^ inch deep in a greased baking
pan and bake about 30 mmutes in sT
slack oven. Mince the almonds fine,
after scalding and peeling them. When
the cake is done brush over the top with
syrup and sprinkle the minced almonds
upon it Cut in 16 square blocks.
Cost of material— 40 cents for 3J
pounds.
286— Corn Rolls.
The bakery name for them. Also
known as com gems and muflSns. They
are in demand like cream rolls and gra-
ham with coffee or milk.
8 ounces white com meal — 1^ cups.
2 ounces butter or lard — large e^'^
size.
\ pint boiling water — 1 cupt
1^ cups cold milk.
4 ounces flour — 1 cup.
1 tablespoon sugar.
2 eggs. Salt.
1 teaspoon baking powder.
Sift the meal into a pan, place the
butter or lard in the middle and pour in
the boiling water and mix up Throw
in the salt and sugar. Add cold milk
and flour, then the eggs and powder and
86
SAN FRANCISCO HOTEL OAZETLES
beat up with the egrg whisk. The mix-
ture is thin like batter cakes. Make
deep gem pans hot without greaeing
them, eo that they hiss when the batter
is poured in then there will not be any
black marks on the rolls. Bake about
15 or 20 minutes.
Cost of material — 12 cents for 24 to
36 according to size — sell same as wheat
rolls, 3 for 5c with ^ oz butter.
287— Macaroon Cake.
A thin sheet of cake baked first, then
either spread or striped with cocoanut
macaroon mixture, baked lightly and
finished with spots of jelly.
For the cake:
8 ounces sugar — 1 cup.
4 ounces butter — J cup.
3 eggs.
J cup milk or water.
1 large teaspoon baking powder.
Flour to roll out, or about 4 cups.
Warm the butter and sugsw slightly, stir
them together, add the eggs, milk, pow-
der and flour. Work the dough on the
table and roll it out thiui Bake on a
shallow pan to a light color.
For the macaroon paste:
8 ounces sugar — 1 cup.
2 whites of egg^s.
4 ounces desiccated cocoanut.
Little lemon extract.
Stir the sugar and whites together in
a small bowl rapidly for about 5 mm-
utes. Add the extract and the cocoa-
nut. When mixed placo it in cords
across the sheet of cake and bake again
in a slack oven until the macaroon on
top has a light brown color Place fruit
jelly in the hollows between the ridges.
Cost of material — 43 cents plain —
with jelly 5 cents more — for nearly 3
pounds. Cut in 18 or 20 squares.
288— Boston Cream Puffs or Cream
Cakes.
Common in the baker's shops, consist-
ing of two parts, the hollow shell made
with a cooked paste not sweetened and a
thick custard for filling. This makes
about 20.
J pint water — 1 cup.
4 ounces lard or butter — J-cup,
4 ounces flour — 1 cup.
5 eggs.
Little salt when lard is used.
Set the water on to boil with the lard
in it. Put in the flour dry as it Is and
all at once, and stir the mixture over the
fire about five minutes or until it has be-
come a smooth, well cooked paste. Take
it off and add the eggs one at a time and
beat in each one well before adding the
next. Give the paste a thorough beat-
ing against the side of the pan for finish.
Drop portions size of an egg on ba-
king pans very slightly greased and
bake in a moderate oven about 20 mm-
utes. Let the puffs bake slowly at last
and dry so they will not fall when taken
out. Cut a slit, in the side and fill with
pastry cream by means of a teaspoon
Note. — The eggs must be added to the
cooked paste before it becomes cold, oth-
erwise they will be a failure. It is bet-
ter to use light weight of shortening and
full weight of flour, than to risk disap-
pointment by making them too short to
retain their hollow form.
It will be found when the first pan of
puffs do not rise perfectly that the paste
can be much improved by more beating.
Make them small for profit but large for
show if you want to please the party.
289— Pastry Cream or Custard For
Cream Cakes.
1 pint milk or water — 2 cups.
4 ounces sugar — J cup.
2 ounces flour — J cup.
2 eggs. Very little salt.
1 tablespoon lemon extract, or vanilla.
Boii the milk — a spoonful of the sugar
in it will prevent scorching — mix ihe
sugar and flour together dry and very
thoroughly, drop them into the boilbg
COOKING FOR PROFIT
87
milk and beat rapidly with an egg wbisk.
When it has thickened add the eggs and
let cook elowly at back of the range
about 10 minutes longer. Flavor when
cool.
The foregoing quantity is right for fill-
ing the 20 puffs of the preceding receipt.
Cost of cream puffs — eggs 14, butter
8, sugar 3, extract 3, flour 2; 30 cents
for from 15 to 25 according to size.
Large ones sell at 5c each.
290— Corn Starch Cream Puffs.
Lightest thinest shells and in other re-
spects the finest.
1 cup milk — J pint.
J cup butter— 3 ounces.
4 heaping tablespoons starch — ^four
ounces.
5 eggs.
Boil half the milk with the butter
in it. Mix the starch free from lumps
with the other half. Pour both together
and let cook to a smooth paste. Add
the eggs one at a time after removing it
from the fire — and beat thoroughly.
Drop spoonfuls size of guinea eggs on
baking pans very slightly greased and
bake in a moderate oven about 20 min-
utes. This makes 20 to 25. Fill with
the following:
291— Corn Starch Pastry Cream.
1 cup water or m'lk — J pint.
3 tablespoons sugar — 3 ounces.
1 heaping tablespoon starch — 1 ounce.
Butter size of a walnut.
1 egfif, (2 yolks are better.)
Lemon or vanilla flavoring.
Boil the water or milk with the sugar
in it Mix the starch with a little water
extra; pour it in the saucepan and stir
up. Then before it has boiled again,
add the egg and butter and stir until
the mixture becomes quite thick — per-
haps ten minutes. Flavor when cool.
Fill the puff with it by means of a tea-
spoon, the pu£& being cut open at the
side.
Note — ^The preceding kind of pastry
cream makes a good lemon cream pie if
a small lemon is added to it. Grate the
rind and squeeze in the juice.
Cost of com starch puffs and cream
filling— 27 cents for 20 to 25.
292— Transparent Puffs.
1 cup water — J pint.
Butter size of an egg — 1^ ounces.
3 tablespoons starch — 3 ounces.
2 whole eggs and 3 whites.
Make the same way as other cream
puffs. The use ot them is to make puffs
different from other peoples and for the
tollowing sort.
293— Cocoanut Eclairs'
Make 20 cream puffs of either of the
three mixtures above directed and take
care not to have the paste too soft through
the eggs being very large or the flour
scant, as these should rise round and
hollow, and not run out wide on the
pans.
When baked have some grated cocoa-
nut mixed with graaulated sugar ready
on a dish and roll the puffs in it, giving
a good coating. Set them in a warm
place to dry. If you use desiccated
cocoanut, mix it with syrup hot.
294— Cream Puff Tarts.
Line 20 common patty pans with a
very thin bottom of good pie paele or
sweet tart paste and pnt in each one a
spoonful of cream puff mixture — the
same as for Boston cream puffs — spread
it evenly, then bake about 20 minutes.
Have some syrup ready and brush over
the tops and dredge with either cocoa-
nut or chopped almonds. They are risen
high and hollow like cream pufife in the
baking and this surf ice dredging is to
be done while they are hot. After that
raise one end with the point of a knife
and insert a teaspoonful of any kind of
pastry cream.
Cost of material — about 2 cents each.
88
SAN FRANCISCO HOTEL GAZETTE'S
295— Chocolate Pastry Cream.
2 caps milk — 1 pint.
^ cup sugar — 4 ounces.
2 heaping tablespoons flour — 2 ounces.
•J cup grated chocolate — 1 ounce.
Butter size guinea egg — 1 ounce.
1 egg (2 yolks are better).
1 teaspoon vanilla extract.
Boil the milk, butter and grated choc-
olate together, stirring with an egg-beater
to prevent buraing. Mix sugar and
flour together diy in a pan and when well
mingled beat them into the boiling milk,
then set the saucepan on the side of the
range. Mix the yolks well with a spoon-
ful of milk, add them to the other and
let cook until well thickened. Flavor
with vanilla when cold. Use it to fill
chocolate cream puffs same way as plain
pastry custard.
Cost of material — 13 cents for
cnpfnls.
Note — The foregoing chocolate cream
makes excellent cream pies or tarts, the
pie crust to be baked first then the filling
put in and frosting over the top. The
common unsweetened chocolate is in-
tended. When the sweet chocolate is
used a larger proportion will be needed.
296— Chocolate Eclairs.
Bake cream puff's in long or ovel
shape, put in a small amount of cream
filling, then dip the tops in a chocolate
icing* made of
1 cup sugar.
4 tablespoons water.
2 ounces common chocolate.
Grate the chocolate and set it on with
the sugar and water to melt gradually in
a place not hot enough t » bnra it. When
it has at lengrth become boilinj^ hot beat
it to thoro\ighly mix, nnd dip in the ar-
ticles to be glazed while it is hot. May
be used also to spread up<jn cakes.
297— French Ceam Puffs.
All three of the puff" mixtures preced-
ing are unsweetened and cook light
colored ; this contains a little sugar and
is consequently easy to bum.
1 cup water — J pint.
J cup butter — 3^ ounces.
2 tablespoons sugar — IJ ounces.
1 cup flour — 5 ounces.
3 eggs.
1 teaspoon extract vaniUa.
Boil the water with the butter and
sugar in it, in a deep bowl-shaped sauce-
pan large enough to finish the paste in.
Put in the flour all at once and stir until
you have a stiff, smooth paste, or about
5 minutes. Take it from the fire, drop
in one egg at a time and boat it in thor-
oughly before adding another. When
all are in give the paste a very thorough
beating against the side of the saucepan.
Drop pieces in either round or egg shapes
on a baking pan very slightly greased.
Bake them about 20 minutes in a mode-
rate oven. They rise rounded and hol-
low. Cut a slit in the side and fill with
my sort of pastry cream or with fruit
je%
298— Coffee Pastry Cream.
1 cup clear very strong coffee.
1 cup cream.
^ cup sugar — 4 ounces,
J cup flour — 2 ounces.
2 eggs — (4 yolks make it better.)
Set the coffee and cream on to boil.
Mix the sugar and flour together dry
then drop them into the boiling liquid
and beat up rapidly with an egg beater,
(This is the quickest and easiest way of
thickening all flour custards and pudding
sauces). When it has thickened add
the eggs slightly beaten and cook 5 min-
utes more. Use to fill cream puffs or
cakes or tarts, or make coffee cream pie
with frosting on top.
Cost of French cream puffs — the paste
16, coffee pastry cream 16; 32 cents for
16. With jelly for filling about the same.
Large puffs sell 5c each. May be
brushed over the top with sugar slightly
wetted, and then dried.
COOKING FOR PROFIT.
89
299— Cream Cake or Washington Pie.
Consists of two layers of cako with
pasiry cream spread between — ^like jelly
cake — and either powdered sugar or plain
icing on top. For the cake take
1 cup sugar — 8 ounces.
5 eggs.
J cup butter — 4 ounces.
^ cup water — large measure.
2 teaspoons baking powder.
3 cups flour.
Put the sugar, eggs and water into a
pan and beat them together a minute or
two. Have the butter melted and stir
it in, then the powder and flour. Beat
all well together. Bake thinly spread on
jelly cake pans or on a large baking pan
to cut in squares. There are cheaper
mixtures that can be used for the same
purpose but this if well made with suffi-
cient powder rises very light and makes
a large amount. Spread the same pastry
cream between that is directed for cream
puffs.
Cost of material — cake 26, pastry
cream 13 39 cents.
300— Napoleon Cake.
Consists of two layers of puff paste
baked separately, pastry cream spread
upon one the other placed on top, and
icing sugar slightly wetted spread upon
that.
Make puff paste with three quarters of
a pound of butter to a pound of flour.
Roll it and fold it only 6 times instead
of 7 as for tarts. Cut in two, roll out
thin, place the sheets of paste on two
baking pans and after baking light col-
ored place one on the other prepared as
above directed. The com starch pastry
cream may be used. The glaze for the
top is the same as pearl glaze for angel
food. Cut in squares when finij?hed.
Cost of material — puff paste 24, pas-
try cream 13, glace 3; 40 cents, or same
as Washington pie. Can be cut in 8 or
10 ten-cent squares, according to light-
ness.
Note — In order to handle sheets of
puff paste without breaking: it is neces-
sary to roll up the raw paste on the
rolling-pin and unroll it on the pan it is
to be baked on, never touching it with
the hands. Take up the sheet of paste
after baking by sliding two broad knives
under, or paddles made of shingles.
301— Saratoga Cake.
Bake two sheets of puff paste the same
as for Napoleon cake. Spread fruit jelly,
preserves or some good fruit stewed
down rich upon one sheet, place the oth-
er sheet on top and cover that with frost-
ing, the same as for lemon pies. Cut in
squares.
Cost of material — about 40c, or ac-
cording to kind of jelly or jam used.
302— Florentine Pastry.
Consists of a bottom crust of rich pie
paste in a broad baking pan with jam or
good fruit stewed down with sugar,
baked in it, and a covering of frosting
the same as for lemon pie <t strawberry
meringue well sprinkled over with shred
almonds and slightly baked.
303— English Fruit Pies.
These sell well at the bakeries . Take
deep dishes such as are used to dish up
vegetables in at dinner, but about 6 or
7 inch size, nearly fill with any kind of
berries in season, cover with sufficient
sugar and put on a thin top crust of good
short paste. Cut around the edges,
make a small hole in the middle of the
lid. Bake about 15 minutes. There is
no bottom crust and all the fruit juice is
retained in full flavor.
Cost of material — crust each IJ
cents, berries average including straw-
berries 4c. Sell at 10c each.
304— Iced Coffee.
Served in a tall glass like lemonade,
with two straws and shaved ice in it. .
For a single glass take
2 large teaspoons powdered sugar.
90
SAN FRANCISCO HOTEL GAZETTE'S
4 tablespoons rich milk.
A small cap coffee.
Some shaved ice.
Shake up with a tin punch mixer over
the glass (bar-keepers fashion) and serve
with the foam on top. The foaming ap-
pearance may be increased by one raw
egg to a pint beaten up in the milk that
is used, and gives it a cream color.
Cost of material — 2 cents per glass.
OYSTER BAY.
305— Raw Oysters— Half Shell.
Open the oysters as they are called
for, loosen trom the shell, serve in the
best shell with as much of their own
liquor as can be saved, ranged on a plate
with half a lemon in the center. Shred
cabbage, crackers, butter and table sau-
ces go free.
306— Raw Oysters— Bulk.
''Counts'* are the largest— same thing
as "Saddle Rocks." "Selects" next lar-
gest. Serve a dozen on the plate. Lem-
on, if called for, in a small glass dish at
the side.
Cost — ^accord mg to the price of oys-
ters— with oysters 'at $1,00 per 100 —
oysters 12, lemon J, crackers 1, butter
2, tomato ketchup etc., IJ; 17 cents a
dozen. Small oysters only half the
price.
307— Oyster Stei
It is a dozen medium oysters with a
pint or less of milk and perhaps a small
allowance of butter; with crackers, but-
ter and pickles on the table. Cook the
oysters and milk in separate saucepans.
Dip the oysters from the saucepan into
the bowl, add a ladleful of milk and a
small piece of fresh butter. Serve crack-
ers, butter and shred cabbage separately
with the stew.
Cost of material — oysters 7, milk 3,
table extras 4; 14 cents.
Note — Oysters do not always cu'-dle
the milk when boiled in it, but there is
always a danger that they may, so the
rule is not to run any risk. Besides, to
cook the oysters in the milk although
good for flavor, always makes a dingy
looking stew with a scum on top. To
obtain the best quality and appearance
boil some oyster liquor separately and
keep it ready for orders, Aa it reaches
boiling point the scum on top can be
skimmed off and after that pour it
through a fine strainer into a clean sauce-
pan, and you have the oyster essence
clear and ready for use without detri-
ment to the appearances.
308— Plain Stew.
The oysters cooked as above with
the liquor only served with them, and
no milk.
Note — It is with cooking an oyster as
with cooking an egg. It may be either
soft boiled or hard boiled, only there
is a difference that an oyster boiled hard
is spoiled. To cook oysters for stews
set some of the liquor that has been pre-
viously boiled and strained as directed
above, on the lange in a little saucepan
and drop in the oysters with a fork. Add
a pinch of salt and pepper, shake them
back and forth while heating and as soon
as the liquor fairiy boils they are done.
Time about 3 minutes for one stew.
309— Dry Stew.
The same as plain stew but served
without the liquor. Have a spoonful of
fresh butter ready melted at a conven-
ient place and pour it to the oysters in
the bowl after they have been dipped up
out of their liquor with a strainer.
COOKING FOR PROFIT.
91
310— Boston Fancy Stew.
Make a milk stew in the same style,
and a thin slice of battered toast Use
a broad and shallow bowl. Put the
buttered toast in the bowl, dish the oys-
ters (soft cooked) on the toast and pour
the liquor in at the side, enough to make
it float.
Cost of material — 12 large oysters 12,
milk 4, buttered toast 1, table extras 3;
20 cents.
311— Box Stew.
The richest stew that can be made
and with the very largest oysters, called
Fulton Market box oysters.
Prepare a square of buttered toast the
same as for Boston fancy and put it
in a hot bowl. Take a bastingspoon of
cream and put it into a bastingspoon of
dear oyster liquor that has been boiled
before, and add an ounce of best butler.
Cook the oysters in another saucepaiL
When soft done dish them on the toast
in the bowl and pour the cream liquor
around.
Cost of material — 12 extra fine oys-
ters 24, cream 2, butter and toast 4,
table extras, lemon etc., 5; 35 cents.
Sells at 60 cents.
312— Oysters Sawteed In Butter.
Not necessary to use eggs. Drop the
oysters into a plate of cracker meal and
give them a good coating. Be careful not
to rub it oflP as it will not stick a second
time Drop an ounce of butter in the
frying pan, and when melted lay in the
oysters close together. Cook over a
brisk fire to get brown on one side with-
out hardening them. Lay a small plate
upside down on the oysters, turn over
the pan, then slide the cake of oysters
from the plate into the pan again without
letting them break apart, and brown the
other side. Serve on the plate set in
another plate. Ornament with lemon
and parsley. There are oval shaped
pans for such saviees as this, to be in
shape for a platter.
Cost of material — 12 medium oysters
7, butter 2, cracker meal 1, lemon and
parsley garnish 1, table extras 4, 15
cents.
313— Fried Oysters. Single Breaded«
Dry the oysters by pressing with a
napkin. Drop them into beaten egg, in
which is a little salt, and out of that
into craker meal. Give them a good
coating by pressing, with care not to
rub, or leave a bare place for the grease
to get in. Drop them singly into a fry-
ing pan of hot lard . Fry brown in 2 or
3 minutes. Dish neatly in tbe middle
of a hot platter with a piece of lemon
and sprigs of parsley
Cost of material — oysters 12, eggs 3,
meal 1, lard to fry 2, lemon and parsley
garnish 1, table extras 4; 23 cents.
Note — The way of frying oysters suc-
cessfully without the use of eggs has been
fully explained in a former receipt. It
needs more care than when eggs are used,
but may effect a great saving in the
season when eggs are dearest. Even
with that fried oysters are expensive
over the other methods of cooking be-
cause of the lard destroyed. At the
end of a meal the craker sediment wiU
have made the lard used dark and unfit
for further use, and if clarified of that
there still remains a sort of mucilage
from the oysters that makes the lard boil
over like butter melting, and almost use-
less. Consequently the charge for fries
is, and has to be, higher than for other
styles.
314 — Fried Oysters. Double Breaded
Out of their own liquor into cracker-
meal, coat well, dip in beaten eg^ and*
then in cracker-meal again. Fry 4 or
5 minutes. Oysters look twice as large
as they really are, when double breaded.
Cost. — ^They take up more e^^ but
the expense is made up in the apparent
92
SAN FBANGISGO HOTEL GAZETTE'S
increase in the size, and when they are
carefully cooked of a light color and
crisp the double breading ia preferred by
most customers.
315— Broiled Oysters, Bread-Crumbed
The original meaning of breading has
nearly been forgotten, so much better for
most purposes is the meal of crushed and
sifted crackers than grated dry bread.
But the Bmallness of the demand for
breaded oysters broiled — a way that over
the w iter is considered most delicate — is
procf that cracker-meal is not the thing
for it.
Oysters breaded in cracker-meal, then
broiled, unless they are deluged with
butter, are more like discolored pieces of
buckskin than anything eatable.
Grate a stale loaf of bread or else
mince the thin slices extremely fine with
a knife. Shake the oysters about in a
little beaten egg, dip them in the bread
crumbs and gently press a coating on
Kith sides. It is better to let them lie
in the crumbs awhile if there is time .
Brush the wire oyster broiler with a
brush dipped in butter,place the oysters,
shut down the other side and as soon as
the egg is set with the heat of the bright
coals baste the oysters on both sides
with the same brush in butter. Get a
toast-brown on both sides without cook-
ing the oysters too much. Serve on a
dish the same as tried oysters, with a
piece of lemon.
Cost of material— oysters 12, bread
1, egg 2, butter 3, table extras 4: 22
cents.
Note. — Where silver-plated griddles
and sdver wire broilers are used it is
Practicable to dispense with the butter
, asting altogether, and prevent sticking
by rubbing the bars with chalk Some
of the greatest re«^tauranis of the two
continents have had a sort of specialty
in this line, and probably proved not
only the desirableness but the real econ-
omy of the mode.
316— -Plain Broiled Oysters on Toast.
Take ihe largest oysters >btainable.
Brush the wire oyster broiler with soft-
ened butter, lay in the oysters and broil
over a hot fire 2 or 3 minutes, basting
once on each side with the butter brush.
Dish side by side on one long slice of
buttered toast in a dish. Garnish with
lemon and parsley.
Cost. — Largest oysters one dozen
24, butter 2, toast 1, garnish 3, table
extras 6; 35 cents — Sells at 50c, or ac-
cording to grade of oysters. There is
no satisfaction in plain broiling small
oysters.
317— Oysters Broiled in Bacon.
Dredge some large oysters with pep-
per and squeeze the juice of a lemon
over them.
Cut large slices of fat bacon as thin as
possible . Roll up two oysters together
in each slice, run a skewer through diag-
onally and put six such rolls on each
skewer crowded together to allow for
shrinkage. Bake in the top of the oven
for a few minutes, the skewers resting
on the edge of a pan with the oysters
raised above the drippings. Finish on
the broiler. Serve on the skewers on
buttered toast in a dieh, and if common
skewers are used slip a ring of fringed
paper on the end.
Cost of material — 12 large oysters
15, lib bacon 15, toast 2, lemon 2, table
extras and potatoes 6; 40 cents.
318— Steamed Oysters. Shells,
Scrub the oysters clean in water.
Place the deep shell side down in the
steamer and steam them about 5 min-
utes. Take off the top shell and save
as much of the liquor as possible with
the oyster in ihe lower one. Serve on a
platter without seasoning or any addition,
except lemon in quarters.
COOKING FOR PROFIT.
93
319~0ysters— Sheli Roast.
A bright and glowing charcoal fire is
requisite for this. The oyster ranges
are nearly all broiler and the bars are
near the coals. Scrub the dirt from the
ehells of the oysiers before cooking, with
a brush in water. Lay them on the
broiler, flat side down, and endeavor to
get the shell so hot as to slightljr color
the oyster. When the shell begins to
open turn it over. Dish up in the deep
shell, the other removed entirely, and if
too dry pour over each one a small spoon-
ful of hot oyster liquor and butter mixed.
Serve a dozen on a platter, a half on a
fish plate, with lemon.
Cost — 12 oysters 12, lemon 1, ta »le
extras 4; 17 cents.
320— Oysters— Fancy Roast.
Cut two slices of butterea toast to fit
a medium sized platter, when placed end
to end, or cut fancy shapes of toast that
when placed together will form a star
shape,
Roast the oysters in the shells. Take
them oHt when done and place them on
the toast and pour some hot oyster liquor
mixed with cream over the toast in the
dish. Garnish with parsley.
Cost — oysters 12, toast 2, cream 2,
table extras and garnishing 4; 20 cents.
3?1— Oysters— Pan Roast.
An imitation of the shell roast.
1. Put 12 or 13 oysters in a bright
pie pan, with their liquor. Dredge with
salt and pepper very sparingly. Drop
in some small lumps of butter and bake
on the top shelf of a hot oveu from 3 to
5 minutes. Slide them right side up
into a hot dish, and garnish with 1 or 2
quarters of lemon.
2. A verj common way in restau-
rants is to merely stew the oysters in a
bright tin pan holding only about a
pint, slightly season, and serve them in
the same pan set in a plate. And, fur-
ther, in the same style neat lids are
used that fit the pans, to be placed when
the oysters are done and sent in so.
There is no difference, except in the im-
agination, betwixt that and a dry stew.
322— Oysters in a Loaf.
Take a loaf that has been baked in a
tm mold, such as the bakers sell; cut oflf
the top crust and lay it aside, remove
most of the inside crumb, then cut the
edge mto ornamental notches or saw tooth
fashion all around. Spread a little soft
butter inside with the back of a spoon
and set the loaf in the oven to toast. The
top generally gets browned enough by
the time the butter inside is hot Make
an oyster stew in the usual way but
dredge in a few fine bread crumbs to
partially thicken it. Pour into the hot
crisped loaf on a dish, no cover.
323— Scalloped Oysters.
In a small deep dish or pan. Mince
some slices of good bread extremely fine
with your large knife and mix in about
a third as much cracker meal. Cover
the bottom of the individual dish with
these mixed crumbs, and on them lay
a dozen oysters. Dredge with salt and
pepper, and drop butter in small bits.
Cover thinly with crumbs. Have it
slightly rounded up in the middle.
Baie on the middle shelf one minute, or
until a light toa^^t brown, then draw it
to the front and baste the top with oys-
ter liquor hot and with a little butter
melted in it.
Bake a few minutes. The object is to
get a good bake on top without cooking
the oysters too hard. Serve in the same
dish set in another one.
Cost of material — oysters 12, bread
1, butter 2, table extras 4, 19 cents.
Note. — The appearance is much im-
proved if the oysters are scalloped in
metal shells made for the purpose, either
stamped heavy tin or silver plated.
Proceed the same as with dishes.
94
SAN FRANCISCO HOTEL OAZETLES
324— Scalloped Oysters on Half Shell.
Oyster shells of good shape have to be
selected and kept for the purpose. One
large or two small oysters in each may
be Bcall<»ped this way. Dredge fine
bread crumbs in the shell, put in the
oyster, cover with crumbs and bake set
in a baking pan on the top shelf. When
lightly browned moisten the tops with
melted fresh butter and seasoned oys-
ter liquor. Serve the moment they
are done, or the hot shells will make the
oysters cook too much.
There is another way of scalloping
them in sauce as directed for clams.
325— Scalloped Oysters for a Party.
Baked on a platter of a size according
to number.
Put a border of mashed potato forced
like a thick cord through a paper comet
all around the inner rim of the platter to
hold in the liquor. The inside scooped
out of baked potatoes is often the avail-
able thing for this.
Cover the bottom of the dish with
finely minced or grated bread crumbs.
Scald the oysters slightly in a saucepan
and then place them close together on
the layer of crumbs. Continue until the
dish is piled up in the middle and
rounded, with the butter, salt and pep-
per as in the precedioej receipt, then mix
the oyster liquor with a little milk and
Btram over the top. Wipe the edges of
the dish dry. Bake to get a quick
brown on top, on the top shelf of the
oven.
Cost of material — each dish of one
dozen 18 or 20 cents.
326— Scalloped Oysters for Hotel
Dinner.
The thing to be guarded a'gainst is
the getting it all bread and dry and hard
and for that reason uneatable These
proportions make it right.
8 dozen oysters and their liquor.
12 ounces 2 — cups butter.
2 pound fine bread and cracker crumbs
mixed.
1 pint milk. Pepper and salt.
Use a shallow 4-quart milk pan.
Spread a little of the butter all over the
bottom and cover that with a layer of the
mixed bread crumbs.
Scald the oysters in their liquor just
enough to make them shrink a little and
place half of them close together on the
layer of crumbs. Then more crumbs,
butter dropped about in small pieces,
pepper and salt; then the rest of the oys-
ters and cover with the remaining bread
crumbs and butter. Mix the milk with
the oyster liquor, strain into the pan,
moistening the top all over. Bake from
20 to 30 minutes.
Cost of material — with oysters at $1,
per 100— $1,40 for 16 dishes, or about
9 cents per plate.
327— Oyster Patties— White.
The meaning is that the oysters are
in a white sauce, for they may be either
white, yellow, or brown. The same care
that is needed to make a good stew ia
necessary also to make patties delicious,
that is, not to cook the oysters long be-
Ibre they are wanted and not to let them
get done too much . If the rich liquor of
cream or milk and butter described for
the "box stew" were thickened with flour
just to the right point, then the oysters
lightly cooked in another saucepan, dip-
ped up and put into the sauce the. result
would be reached of preparing the oys
ters to fill any kind of patty cases with
the white preparation. If thickened by
adding raw yolks of eggs it makes the
yellow sauce, if with butter and flour
baked brown together and the oysters
lightly cooked , stirred in at last it makes
the light brown kind. To begin at the
beginning take for 12 patties.
1 cupful of oysters.
1 cup milk.
Butter size of a guinea t^^,
1 taplespooD flour.
COOKING FOR PROFIT.
96
Cayenne, salt.
1 teaspoon minced parsley.
1 pound of puflf paste.
Make the puff paste shells first by roll-
ing out to a quarter inch thickness, cut-
ting out with an oval cutter and marking
the inside lid, with a smaller cutter as
previously directed for cherry tartlets,
bake carefully in a brisk oven and when
done lift out the center with a knife
point.
Set the oystrrs over the fire to scald
in their own liquor, shake about until
they are set, but take off before they
boil.
Mix the butter and flour together in a
saucepan big enough to hold all the rest,
and when it bubbles up on the range be-
gin stirring in the milk, thus making a
thick white sauce. Let it boil up, etir-
rmg constantly. Season with cayenne
and salt Take the oysters out of their
liquor and put them in white sauce, and
then stir in a little chopped parsley. Fill
the patties, put on the lids and serve.
Cost of material— oysters 10, milk 1,
butter 2, seasonings 1, puff paste 10;
24 cents, or 2 cents each.
328— Oyster Patties— Ye How.
Read the foregoing directions. When
the thick creaan sauce has been made
beat up the yolk of an q^^ with a spoon-
ful of clear oyster liquor and stir it in,
and add the juice of a quarter of a lemon.
329— Oyster Patties— Bi own.
Put an ounce of butter and an ounce
of flour together in a small saucepan or
pint cup and stir them over the fire until
they are light brown, like the crust of a
well baked loaf of bread in color, or else,
if time cannot be epared to continue the
stirring, set it in the oven, for none of it
should be burnt black. When done stir
in gradually ^ cup oyster liqnor and about
half that quantity of milk, and salt and
pepper to season, and at last a table-
spoonful of essence of anchovies. Pass
the sauce through a gravy strainer.
Scald the oysters separately and put
them in the brown sauce. Use to fill
the vol-aw-vcrvt patty cases ot the forej
going receipts.
Note. — The exercise of judgment is
required to have the sauces for such pat-
ties as are made by filling pastry shells
as above of just the right thickness not to
run out and leave the oysters bare and
dry inside, and yet not so thick as to
make the mixture a lump of paste. The
addition of the juicy oysters to the sauce
often thins it down to a degree that is a
source of disappointment to an inex-
perienced person. Moreover, the addi-
tion of yolks of eggs to the yellow kind
will not thicken tliem unless the boiling
be stopped immediately after.
330— Oyster Patties. Household Style.
Provide 12 deep tin patty pans hold-
ing each about -J cup;
1 cupful oysters.
1 cup milk
1 large tablespoon flour.
Butter size of a walnut.
Pepper and salt.
1 pound short pie paste.
Boil the milk, thicken it with the
flour mixed up with a little milk cold,
add a little salt and the butter and beat
until the butter is melted.
RoU out the common pie paste very
thin, cut out with a large biscuit cutter
and line the patty pans, put a few raw
oysters in each, sprinkle with pepper
and salt, nearly fill with the thick white
sauce previously made, cut out more
flats from the sheet of paste and put
them on as lids. Brush over with
mixed yolk of e£g and water and bake.
Serve hot with a sprig of parsley on top
for ornament.
Cost of material — from IJ to 2 cents
each, according to size and richness.
331— Oyster Soup— Common Lunch.
To make to order have ready some
boiling milk and serve in a bowl.
96
SAN FRANCISCO HOTEL GAZETTES
1 pint milk.
6 oyetera scalded in their own liquor,
and the liquor strained into the bowl
first Crackers and table sauces go
free. Price in restanrants 15c.
Cost of materifil — Oysters 5, milk 3,
table extras 3; 11 cents.
332— Oyster Soup— Good Hotel
1 quart "solid meat** oysters.
1 quart clear soup stock.
1 qoait. railk.
Butter size of an egg.
1 teaspoon each of salt and pepper.
2 heaping tablespoons crushed oyster
crackers.
The stock is used on the principle that
the liquor that meat has been boiled in
is better than water. It should be chick-
en or veal broth slightly seasoned with
celery and parsley and other vegetables,
and should be taken from the top, clear
without sediment.
The things to be guarded against are,
not to get the milk curdled by boiling it
with the oysters, and to avoid having
the scum from the oyster liquor floating
on top of the soup. To get out of the
trouble shiftless cooks sometimes throw
the liquor away and wash off the oysters;
ot course that makes the soup poor.
Half an hour before dinner time set
the quart of stock on the range in one
saucepan and the milk in another. Pour
the oysters into a colander set in another
saucepan on the table and when the
soup stock boils pour a few ladlefuls into
the oysters, stir them and let them drain.
Then set the oyster liquor thus ob
tained over the fire, when it boils skim it,
then strain it into the soup stock. Next
throw in the oysters and when they be-
gin to shrink, showing they are fairly
hot through take the vessel from the fire.
Stir in the rolled crackers, (not cracker
meal from the barrel,) the salt, pepper
and butter, then at last add the boding
milk and pour the soup into the tureen.
Sprinkle a little chopped parsley over
the top.
Cost of material — oysters 40, stock
4, milk 8. butter 5, seasonings 2; 59
cents for 3 quarts or 12 large plates, or
5c per plate. It should be observed in
comparing cost that the previous receipt
for the common lunch soup of the oyster
houses supposes a pint or more to each
person with crackers etc., on the table,
A large soup plate is only half a pint
333— Oyster Soup— French Way
This is for 25 or 30 persons at a res-
taurant party, or hotel dinner for 50.
2 quarts of oysters — or 3 cans.
4 quarts of seasoned fish stock.
1 quart French white wine.
3 or 4 anchovies.
18 yolks of eggs.
1 pint of cream.
Salt, pepper, and white butter-and-
flour thickening.
Make the fish stock by boiling a 5
pound fish, or some eels, in plain broth,
with a head of celery, a handful or two
of parsely, salt, white pepper, the wine
and anchovies. While it is boiling pour
a few ladlefuls into the oysters and then
drain them in a colander and add the
liquor to the stock. When the fish has
boiled slowly about three quarters of an
hour strain off the ptock into another ket-
tle, add a little thickening, (roita:,) let it
boil and skim it; put in the oysters and
while they are nearing the boiling point
again beat the yolks and the pint of
cream together and stir them in. Draw
the kettle to the side of the range and
watch till the s^up becomes smooth and
creamy but take care not to let it boU.
Taste for seasoning.
Cost of material — oysters $1,50, fish
stock 25, wine 50. yolks 25, cream 15,
seasonings 5; $2,70, or about 10 or 12
cents per plate.
334 — Brown Oyster Soup.
Take the preceding receipt for quanti-
ties. While the fish stock is in prepa-
ration fry a small carrot, turnip and a
piece of onion, all chopped small, in a
COOKING FOR PROFIT.
97
little butter till brown, then put them in
the boiling etock and let them cook in
it Bome time longer.
Make some brown butter thickening
(roux) by stirring together a cupful of
butter and the same of flour in a frying
pan and letting it bake brown in the
oven.
Strain off the fish slock into another
kettle on the fire. Add the brown thick-
ening, stirring lest it sink and bum on
the bottom. Add the oyster liquor and
draw the soup to the side of the range
to slowly boil and clear itself by throw-
ing up scum. Put in (he juice of a
lemon mixed with a little cold water
and skim when the soup boils up again.
A few minutes before dinner time put
the oyster? into the soup and take off as
soon as i( ynce more begins to boil. If
no anchovies have been us«id in the fish
stock to heighten the flavor a spoonful
of essence of anchovies may be added
to the finished soup. Season with salt
and cayenne.
Cost of material — oysters $1,50, fish
stock 25 butter for browning 15, flour
1, lemon 2, seasonings 5; $1,98 if made
without wine or $2,50 with wine, for 25
or 30 plates, or anywhere from 6 to 10
cents per plate.
335-Clams Raw— Half Shell.
Wash the clams in water using a
brush, and wipe dry. Open and loosen
the clams from both shells. Serve a
dozen on a plate or dish with half a lem-
on in the center. Oyster crackers, but-
ter and a dish of finely shred cabbage at
the side,
Selung price, generally the same as
oysters.
Small or ** Little Neck" clams only are
served raw.
336— Clam Stew.
Make as directed for oyster stew. The
smallest clams are the best for the pur-
pose. If the large kind are used cut
them in pieces after trimming and beard-
ing.
337— Clams— Shell Roast.
Same as oysters.
338— Scalloped Clams— Half Shell.
Prepare the clams precisely as di-
rected for oysters in patties, by making
a white sauce of half clam liquor and
half milk thickened and seasoned . Pat
in the scalded clams. Then put a spoon-
ful, or about two clams with the thick
sauce adhering into eaeh clam shell.
Dredge cracker meal over the top and
bake on the top shelf in a hot oven.
Moisten the tops with the back of a
spoon dipped in melted butter. Wlien
brown serve. About two to a dish for
hotel dinners, or by the dozen at a res-
taurant
Cost — ^About the same as scalloped
oysters.
339— Scalloped Clams— Party Dinner.
Take the clams out of the shells and
scald them slightly in their own liquor.
Replace them in the half shell, pepper
and salt, and then cover with fine bread
crumbs, and bake quickly. Make a lit-
tle white sauce of the clam liquor mixed
with cream and a little butter and spoon-
ful.of flour thickening, and pour a spoon-
ful of it over the clam in the shell when
it has become browned. Serve same as
oysters, on a small fish plate, with a
piece of lemon.
340— Fricasseed Clams on Toast.
12 large thin slices of buttered toast.
■k dozen clams and their liquor.
6 yolks of eggs.
1 pint milk.
2 ounces butter.
1 ounce flour.
1 lemon, cayenne, salt.
Boil the milk. Take the clams from
their shells and scald in their own liquor,
drain them from it and cut them in
pieces. Strain the clam liquor into the
milk, add a spoonful of thickening, the
98
SAN FRANCISCO HOTEL GAZETTE'S
hotter, and the yolks slightly beaten,
and salt and cayenne to taste. Squeeze
in the juice of the lemon. Then put in
the cut clams. Dish spoonfuls on toast
cut in neat shapes, or on fried crusts.
Cost of material — clams 35, yolks 6,
milk 4, butter 4, lemon and seasonings
3, buttered toast 8; 60 cents for 12 dish-
es, or 5 cents per dish — or depending rn
price of clams.
Note. — The foregoing dish can be
made cheaper if desired by several little
omissions, and the breakfast or lunch
dishes contemplated will be large enough
for two at dinner where it is only a side
dish.
341— Clam Patties.
The same as oyster patties, or, with
the clams prepared as for scalloped or
for fricasseed clams on toast put into
pastry shells instead.
342— Soft Shell Clams Fried.
This is a large kind of clam with a
brittle shell. Cut off the leathery dark
portion that projects from the shell and
remove with knife and fingers the beard
and string from the inside. This leaves
Ihe clam in the ring shape in which they
come to market sometimes strung on
twine. Throw them as they are taken
out of the shell into a pan of cold water
When wanted dry them between two
towles, dip in beaten egg with a little
water in it and then in cracker meal and
fry in hot lard the same as oysters. Drain
in a colander. Serve piled along the
middle of a large dish with a quartered
lemon and curled parsley for garnish.
'Cost of material — Clams at $1,50 per
100 15c, eggb 4, cracker meal 2, lard to
fry 4, lemon 2, table extras 3; 30 cents
per dozen. [Jsual charge 60 cents.
Note. — Soft shell clams on account of
their large size and open shape when
cooked as above make a large and plen-
tiful di8h,and a very popular one. One-
third as many are sufficient for an ordinary
breakfast dish for one person. The lard
required is not all used but allowance
has to be made for the damage as, after
two or three fryings the lard remaining is
unfit for further use.
343— Scallops.
The small, soft, white shellfish bearing
this name may be cooked in all the same
ways as oysters and clams, but is gene-
erally preferred breaded and fried.
344— Clam
Chowder— Coney
Style.
Island
The clam chowder so popular in the
restaurants as a lunch dish is more of a
stew than a soup, being thick with clams
and potatoes; a large plate of it makes a
hearty meal for a person. It is conse-
quently unsuitable to serve as soup at
hotel dinners. The Coney Island chow-
der contains tomatoes and herb season-
ings. Take 1 quart of clams and their
liquor — or a large caa
1 quart soup stock (or water).
1 quart raw potatoes cut in pieces.
1 large onion.
Butter size of an egQ,
A slice of ham — or knuckle bone.
1 pint tomatoes chopped.
1 teaspoon mixed thyme and savory.
6 cloves, 1 bay leaf, parsley.
1 teaspoon each black pepper and salt.
The different articles should be made
ready separately and placed conveniently
for use. Have the clams scalded and
then cut in pieces and the liquor saved.
Cut the potaioes in large squares and
slice the onions. An hour before dinner
put the butter and ham in a saucepan to-
gether, and the onions on top and set
over the fire. Put the cloves inside of
a little bunch of parsley and tie it and
the bayleaf together and throw in on top
of the onions, and also the powdered or
minced thyme and savory, and put on
the lid, and let stew slowly. In about 15
or 20 minutes or before the ham and
COOKINO FOR PROFIT.
99
onions begin to brown put into tbe same
saucepan the quart of ^oup stock, the clam
liquor and potatoes, tomatoes, pepper
and salt and let cook until the potatoes
are done, then i)Ut in the cut clams.
Take out the soup bunch and piece of
ham, let boil up once with the clams in.
It is expected that the potatoes will
sufficiently thicken this chowder without
the use of fiour but they should not be
allowed to boil so much as to disappear
altogether.
Cost of material — clams 40, soup-
43tock 4, potatoes and onion 2, butter 4
ham 2, tomatoes 5, seasonings 2, 59
cents for 3 quarts or 20 c^nts per quart
or 5c per ordinary plate of ^ pint. The
first-class restaurant price per pint plate
or bowl with table extras added is 25c.
S^S^CIam Chowder— Boston Style.
This is what is called the old-fashioned
sort, having no tomatoes in it. Make
the same as the foregoing but leave out
the cloves, the bay leaf and the tomatoes,
and put in a pint of milk instead and a
handful of broken crackers.
346— Baked Clam Chowder— HoteJ
Side Dish.
1 cupful clnms.
1 cup of the clam liquor.
1 cup salt pork cut in dice.
2 cups sliced raw potatoes.
1 small onion.
1 teaspoon mixed salt and pepper.
1 cup milk.
•J cup crushed crackers.
A deep pan or crock that holds 2
quarts is nev-ded to cook this without
boiling over.
Cut the pork in dice, put it into the
pan and bake it light brown. Take the
pan out and strew some of the thin sliced
potatoes all over the pork scraps and fat.
Shave some slices of the rmionover them,
then half the clams, cut in small pieces,
then more potatoes, onion, and the rest
of the clams. Potatoes on top and the
crashed crackers over all Mix the quart
of milk with the clam liquor, add the
pepper and salt and pour it over the
crackers. , Brush a sheet of thick paper
with a little meat fat, lay it on top of the
chowder and bake in a moderate oven
about 2 hours. It will be partly browned
on top.
More liquid may be needed if the
chowder boils away fast. It is done
whenever the potatoes in the center are
done. Dish out spoonfuls on flat dishes
Cost of material — clams 15, pork 6,
potatoes 1, seasoning 2; 24 cents for 3
pints or 8 to 12 orders, or 2 or 3 cents
per plate.
347— Clam Soup— Hotel.
1 can of clams or 1^ dozen.
1 quart clear soup stock.
1 cup raw potatoes in dice.
J cup crushed crackers.
1 slice raw ham .
1 heaping tablespoon chopped onion.
2 cups milk.
1 tablespoon minced parsley.
The soup stock should have been al-
ready flavored with vegetables in the
stock boiler. Strain the required amount
and set it over the fira
Fry the piece of ham at the side of the
range brown on both sides, put it into
the stock, without the grease and let boil
in it for flavor, also, add the onions.
Scald the clams in their own liquor a
minute or two; take them out, pour the
liquor to the soup through a fine strainer,
and cut the clams in small pieces. Thirty
minutes before dinner throw in tbe pota-
toes and seasoning of salt and pepper
and take out the ham which is no
more needed in the soup), and skim a it
begins to i oil again. Add the clams
and boil a few minutes, and the cupful
of crackers and chopped parsley and the
milk which should be already boiling.
The care required is to have the pota-
toes done and not boiled away, and the
crumbled crackers just dissolved in the
soup without making it too thick.
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SAN" FRANCISCO HOTEL GAZETTES
Cost of material — clams 20, ponp
stock 4, milk 4, seasonings 4; 32 cents
for 2J quarts or 2 or 3c per pl^te.
348— Clam Cream Soup.
Out the clams in four and make the
same as directed lor oyster soup with
milk, and add a cupful of crushed crack-
ers at the finish for thickining.
349— Mussels— Steamed.
Steam them in the shells until they
open, then pull of the heard and take
cut the mussel with a knife into a sauce-
pan or dish. The way to steam them is
to first wash the outside thoroughly and
pack them in a kettle with only a little
water on I he bottom to start the boiling.
Put on the lid and set over the fire.
350— Mussels— Water Sauchet.
The mussels having been steamed as
above and taken out of the shells into
a saucepan, strain the liquor they were
steamed in into another saucepan. Put
in a titblespoon of chopped parsley, a lit-
tle butter, salt and pepper and let it boil,
then thicken slightly with flour mixed
in a teacup with water. Put in the
mussels aud serve with crackers, brown
bread or toast.
351— Mussels Stewed.
Having steamed the mussels and
taken them out of their shells make a
milk stew the same as for oysters, by
boiling a cup of milk and adding half
cup of liquor from the steamed mussels
with butter and pepper. Taste for salt;
add a sprinkling of parsley.
Cost — Count about the same as oys-
ters.
35?— Lobsters to Boil.
Have a kettle of water with plenty
of salt in it boiling briskly and drop in
the live lobster. If small it will be done
in 20 or 30 minutes, but a large obb
takes three quarters of an hour. Cool
and keep it on ice.
353— Lobster in the Shell.
Split the Lobster lengthwise and serve
the half, the meat side up. Take off the
large claws and crack them and place on
the dish along with the half if it is a
restaurant order. Garnish handsomely
with curled parsley or endive and cut
lemons. When served at hotel dinners
they should either be small lobsters or
be divided by chopping through the shell.
Cost. — According to locality. Lob-
sters alive can be bought at one dollar
per 100 pounds in some places; in the
interior they cost ten or twelve times as
much Usual restaurant price with gar-
nishings and table extras 40c per whole
lobster or 25c half.
354— Canned Lobster in Vinegar.
Empty a can of lobster into a bowl
and pour plain vinegar over. Serve in
place of salad cold for dinner .
Cost — Lobster 20, vinegar 4; 24 cents
for 8 dishes or 3 cents per dish.
355— Lobster in Mayonaise — Pastry.
1 lobster.
1 cup minced celery.
1 cup mayonaise dressing.
1 cup shred lettuce.
2 tablespoons olive oil.
3 tablespoons vinegar*
1 teaspoon made mustard.
Salt and cayenne.
2 hard-boiled eggs.
Take the meat out of a large lobster
and keep the handsomest pieces of red
meat separate after trimming all to a
uniform size. Shake them about in a
pan with a little oil and vinegar to mois-
ten them. Cut the other portion of the
lobster meat small, without mincing it,
but mince the celery fine and mix both
together along with a little oil vinegar
COOKINO FOR PROFIT,
101
and mnstard, and pinch of cayenne and
salt, then press it slightly into a melon
mould or some kind of deep bowL
Prepare the dish with a border of let-
tuce or endive very finely shred (like
filaw) with a sharp knife. Turn out the
shape of mixed lobster and celery in the
center and cover it all over with thick
mayonaise (No. 151). Place the red
pieces of lobster around the base and or-
nament further with quarters of hard-
boiled eggs.
Cost of material — lobster 25^ celery
and lettuce 4, mayonaise 15, oil and vin-
egar or lemon juice 5, eggs 5; 54 cents
for over a quart or 4 restaurant orders
for 15c per dish, or 8 individual dishes
for 7c per dish.
356 — Lobster Mayonaise — Hotel
Dinner.
1. The same as the preceding except
in shape. Instead of the dome shape or
melon shape spread out the mixed lobster
meat and celeiy in a flat platter so that
it will be an inch deep and spread the
mayonaise all over it. Keep it very
cold. When to be served place a little
freshly shred lettuce in the small dish, a
neat spoonful of the salad in the middle
ana pieces of red lobster meat around.
2. The dishes can be made to look
very neat and attractive by the way
above described of taking up spoonfuls
from a mass ready spread in a disb, (and
it is quick to dish up,) but another way
is to dish the lobster salad out of the
pan it is mixed in into the individual dish
with or without a border of green,
then on top drop a tablespoonful of may-
onaise, without spreading or smoothing
it, and garnish with quartered eggs or
or olives or a slice of lemon.
Cost — About 5c per individual dish.
357— Salad Cream Without Oil.
Icup vinegar.
icup water.
t cup butter — 2 ounces.
^ cup yolks of esrgs — 5 or six yolks.
1 tablespoon made mustard.
1 teaspoon sugar.
Salt, cayenne.
Boil the vinegar, water, batter and
salt together in a bright saucepan, beat
the yolks, and add to them some of the
boiling liquid, then pour all into the
saucepan, stir rapidly, and in a few sec-
onds, or as soon as the mixture becomes
thick and smooth, like softened butter,
take it from the fire. Add the mustard
and cayenne, and make it ice cold for
use.
Cost of material — 20 cents a pint.
Note. — ^The foregoing is extremely
useful for making a salad of almost any
material; it should be practiced a few
times until the proper point at which to
remove it from the fire is well under-
stood. It is generally thickest and
smoothest in half a minute after the yolks
are poured into the boiling liqaid, and it
becomes thicker when cooled by being
set in ice water. It will keep a consid-
erable time.
358— Salad Cream— Not Cooked.
The vinegar is boiled but not the eggs
and it is somewhat different from the
preceding kind.
J cup vinegar.
J cup water.
\ cup butter.
^ cup raw eggs — 3.
Mustard, pepper-sauce, salt.
Boil the vinegar and water together;
beat the eggs up a little in a bowl and
pour the boiling liquor to them, beating
at the same time, then put in the butter
either previously softened or in Httle
pie(^s and stir until it is melted. Add
a little mustard thinned down in a cup
first with some of the dressing.
359— Lobster Salad Made With
Celery.
1 can lobster.
Same measure minced celeiy,
1 cup salad cream.
loa
8 AN FRANCISCO HOTEL GAZETTE'S
Shred lettnce endive or cress.
Mince the celery very fine, but cut the
lobstifr into pieces size of beans. Put
the lobster in a bright pan, the celery on
top and the salad cream poured over and
mix Ujj lightly without mashing the lob-
ster to a paste Garnish the dishes first
with shred lettuce and di'^h the lobster
salad in the middle.
Cost of material — 30 cents per quart
or 3 to 4 cents per individual dish.
360— Lobster Salad made with Let-
tuce.
Pick out the hearts of lettuce and pu
two or three of the smallest leaves in
each dish. Chop the rest only a few
mmuies before it is wanted and mix with
lobster and salad cream the same as di-
rected for the preceding kind.
361— Substitute tor Celery.
Use tender white cabbage finely minced
and flavor it with celery seed, celery
vinegar, or celery salt, or mix in a few
green celery leaves. It is good also un-
flavored ana seasoned with oil and vin-
egar.
362->Lobster Salad made with Po-
tatoes.
1 can lobster
Same measure of cold cooked potatoes.
2 hard-boiled eggs .
1 cup salad cream.
Cut the cold potatoes in dice shape
and the lobster as near as possible in the
same form and eggs likewiee. Put all
in a pan pour the salad cream over thera
and mix by shaking up.
Cost — lobster 20. potatoes 2, salad
cream 10, eggs 4; 36 cents or 3 to 4
cents per individual dish.
363— Buttered Lobster on Toast.
Take the large and solid pieces of lob-
ster, cut them to an even size but not
very small. Put a piece of butter size
of an eggj in a frying pan and chop it
apart with a spoon while it is getting hot
over the fire and when melted put in the
lobster, dredge with pepper and salt,
squeeze in the juice of half a lemon and
shake it back and forth. As soon as
hot through it is ready. Serve on thia
broad slices of battered toast.
Cost — 34 cents for 8 portions or about
4 cents per dish.
364— Lobster Patties.
See directions for oyster patties of the
different varieties, white, yellow, brown,
in puff paste shells and in household
style and make lobster patties the same
way, but remember to season lobster
with a dash of lemon juice and cayenne.
365— Lobster Cutlets.
So called because made to imitate a
lamb chop or cutlet breaded .
1 heaping cup lobster meat — 8 oz.
1 cup fine bread crumbs — 2 oz.
Butter size of a guinea egg.
1 teaspoon mixed salt and pepper..
2 tablespoons vinegar.
8 lobster claws.
1 egg and one cup cracker meal.
Lard to fry.
Mash the lobster meat and the season-
ing ingredients together in a pan to a
paste, divide into 6 or 8 portions, take
them up with flour on the hands and
make into the shape ot small pears, then
flatten them, stick a lobster claw in each
one to look like the bone of a lamb chop.
Dip tbem in egg beaten up with a
little water and from that into cracker
meal and fry light brown by immersion
in plenty of hot lard. Better if you have
a wire basket to dip them and not break.
Serve with sauce, either tomato sauce or
tomato and creauL-sauce mixed, or pars-
ley sauce.
Cost — of material — lobster 12, butter
3, bread and seasonings 1, egg and
cracker meal 3, lard to fry 2; 21 cents,
or with sauce from 3 to 4 cents per dish,
according to size made up.
COOKING FOR PROFIT,
103
366— Lobster Croquettes.
Instead of maphing to a papte as m the
preceding case, chop tbe lobster small
and stir in the bread crumbs, melt the
butter and pour in, add a little chopped
parsley and make up in pear shapes or
in any other shape, and bread and fry ap
before
367— Shrimps and Prawns.
The small sea shrimp is generally eaten
in the shell, the head and tail only re-
moved, being more delicate flavor than
the prawn but too small for most culi-
nary purposes. The prawn is twice as
large. It is the pink colored large shrimp
of southern waters and is now readily
obtainable put up in cans ready trimmed
and shelled for use.
Shrimps of all kinds are first cooked
by dropping them in boiling salt water.
It is said to show that they were dead
when put in the boiler if they come out
ying straight at full length; and it is
considered ihey ought to be dropped in
alive and consequently quite fresh, when
they come out in the doubled form as
they are seen in the market Ten min-
utes boiling is enough.
368— Shrimps in Mayonafse.
Put the shrimps — already picked from
their shells — in i pan or bowl, add a
spoonful of vinegar and the same of ol-
ive oil, a pinch of salt, and cayenne and
shake them' about until they are mois-
tened all over. Then heap them neatly
in a dish. Put a border of minced cel-
ery or shred lettuce around and a spoon-
ful of mayonaise dressing on top of the
phrimps.
Cost — A cupful of prepared shrimps
costs 25 cents, or twice as much as lob-
ster. The ways of preparing lobsters
serve equally as well for shrimps but the
cost should be counted double — or the
25 cent restaurant dishes be about half
the cost of lobster salad.
369— Shrimp Salad.
Put the prepared shrimps in a bowl
with salad cream enough to almost cov-
er them. Prepare individual salad dish-
es with a border of fresh shred lettuce
and dish up a spoonful of the shrimps
and sauce in the middle.
Cost — shrimps 25, salad cream 5, let-
tuce 1; 31 cents for 6 or 8 dishes or 5
cents per plate.
370— Buttered Shrimps
Warm up the prepared shrimps in a
frying pan with a little butter, pepper
and salt and serve them as scon as hot
through on a broad thin slice of buttered
toast.
371— Shrimp Toast.
Pound the shrimps to a paste> season
pleasantly with salt, pepper, a slight
grating of nutmeg, a teaspoonful of lem-
on juice and half as much best butter as
there is shrimp, and spread it upon thin
slices of toast A breakfast or luncheon
dish.
372— Crabs to Bofl.
Boil the same as lobsters. The large
deep-water crabs take the same length
of time. Soft shells are done in ten or
fifteen minutes. Qse the large ones if
possible for salads and to dress cold.
373— Soft Shell Crabs, Boiled.
As served in the restaurants every
part of a soft shell crab is eaten, shell,
claws and all, except the eand pouch on
the under side, . but the small claws
should be taken off when the crabs are
to be cooked by boiling.
Drop the erabs into boiling water al-
ready well salted, cook 10 or 15 minutes,
drain, and serve with a sauce at the
side.
Tomato ketchup, mayonaise sauce,hot
cream sauce or butter or parsley sauce
are suitable kitids.
104
SAN FRANCISCO HOTEL GAZEITE'S
374_Soft Shell Crabs, Fried.
Bread it in the usual manner by dip-
ping in egg in which a small proportion
of water has been beaten, then in cracker
meal. Drop two or three at a time in a
saucepan of hot oil or lard and fry light
brown in about ten minutes. The claws
should be crisp enough to break. Gar-
nish with fried parsley and serve mayon-
aise at the.flide separately.
Cost — soft- shells bring from 10c to
20c each in the markets when hard
shells are but from 2c to 5c — according
to where the market may be located.
Two soft-shells tried, with sauce and ta
ble extras constitute a restaurant dish at
60 or 60 cents.
375— Crab Salad.
serve the meat in them, placed on a bed
of something green — ^lettuce, cres8,young
celery plants or parsley.
377— Devilled Crabs.
6 boiled crabs, common size.
1 cup finely minced white cabbage let-
tuce, or endive.
^ cup salad cream.
Pick the meat out of the crabs, cut
all that can be cut into pieces of even
size and rub the rest smooth in salad
diessing, adding a little mustard. Mix
cabbage and dressing thoroughly, and
the crab meat mix in lightly without
breaking tho pieces. Fill the crab shells
with the salad and place them on a dish
previously prepared with a bed of cress
or other green.
Cost of material — 6 crabs 25, salad
cream 5, green 2; 32 cents for 6 shells of
Balad or 5 or 6c each.
Boil the crabs in salted water 20 min-
utes, open and crack the claws and take
out the mejit, measure it with a spoon
into a bowl and add half as many spoon-
fuls of fine bread crumbs. For each crab
add a teaspoonful of softened butter,
same of vinegar mixed with a small tea-
spoonful of made mu8tard,a pinch of salt
and cayenne. Pack the mixture in the
crab shells and cover the surface with
cracker meal, bake brown in a brisk oven
and baste the tops once with butter to
moisten the breading.. Serve in the
shells.
Cost — about 5 cents each..
378— Canned Crabs Devilled;^
Note. — Crab salads may be made in
all ihe same ways as shrimp and lobster
salads; particularly good with mayonaise
dressing.
376— Dressed Crab,
Pick the meat from the shell and
claws, cut the solid part into small
pieces, dry the soft part with the addi-
tion of a spoonful of fine bread crumbs,
mix all with a little oil, vinegar and
mustanl. Wash and dry the shells and
1 can of crab.
" ^ cup butter sauce.
4 hard-boiled yolks of eggsi-
Salt and cayenne.
Crab shells or paper cases..
Have the butter sauce made the same
as if for boiled meat, mash the yolks and
sauce together and stir into the crab. Sea-
son to taste. Oil the crab shells inside
with salad oil, fill up, smooth over the
top, bake about 6 minutes and serve
hot
Cost — can of devilled crab 20, yolks
7, butter sauce 3; 30 cents for 6 or 8.
Note. — The canned crab is called dev-
illed crab as it is, simply meaning that i-
is minced and cooked. It is usually
dryer than the meat taken out of the
shells, being composed of selected meat —
hence the difference between the two
foregoing receipts, bread being needed
in one case to dry it up. Crab shells
may be saved over and used many times
for the same purpose. When a number
are to be served at once, dish them ou
COOKING FOR PROFIT.
105
a folded napkin and ornament the dish.
Paper cases may be purchased to answer
the same purpose as shells.
379— Bnttered Crabs.
Devilled crab from the cans made hot
in a frying pan with a little butter, pep-
per and salt and^served on toast.
QUAKER DAIRY LUNCH.
Farinaceous and milk food ; such dish-
es as mush and milk, bread and butter
and fruit and buttermilk are the special-
ties of some lunch houses. These are all
cheap and healthful dishes and many cus-
tomers avail themselves of the opportu-
nity to avoid meat eating altogether. A
large variety of pastry, puddings and
cakes, however, gets into the bill of fare
of most of the ** dairies" eventually, such
as hdve been enumerated already under
the head of fine bakery lunch, and a {qw
more will be found following these- aim-
pier dishes.
380— Oatmeal Mush and Milk.
1 cup oatmeal.
4 cups water.
2 teaspoons salt.
The coarsest oatmeal is the best and
the least liable to bum. It is the dust
in oatmeal that sticks and scorches on
the bottom, if that is washed away the
tendency will be very much lessened. A
double bottomed kettle can be used if
steam enough can be kept up, but gen-
erally mush seems better when cooked
in a pot on a part of the range that is not
very hot.
Boil the water two hours before the
meal, put in the oatmeal, cover down
and let simmer at the side. Watch to
see that it does not boil dry but only stir
it up when nearly done. Serve warm,
with cold milk in another bowl.
Cost — with oatmeal 6c per pound —
oatmeal mush 8c per quart or 3 large
cups, milk 6; 3 cents each perbon.
Note. — This being such a cheap dish
and the usual price ten cents, some res-
taurants serve a platter with an unstinted
amount of mush and a pint of milk for
that charga
381— Cracked Wheat Mush and Milk.
The same as oatmeal but the wheat
needs longer boiling — say 3 hours. It is
better for a previous soaking in water.
382— Hulled
Corn or Home Made
Hominy.
Steep a quart of white corn in weak
lye for two days, wash in two waters
and boil it about 4 hours or unlil tender.
The lye from the leach of wood ashes is
the kmd generally used, but a weak so-
lution of concentrated lye will answer
and if that is not available mix a handful
of baking soda in water enough to cover
the com twice over and let steep in that.
Wash well before cooking, eat with salt
and milk.
Cost — the same as mush and milk,
rem 1 to 3 cents each person.
383— Soda Crackers and Milk.
10 crackers and a pint bowl of milk.
Usual charge 10 cents.
384 — Graham or Oatmeal Crackers
and Milk.
Same as the preceding.
385— Doughnuts and Milk.
Prepare the dough as if for French
roUs or cream rolls, roll out thin, cut out
like small biscuits, bmsh over the tops
with the least possible amount of melted
106
SAN FRANCISCO HOTEL GAZETTES
lard and let stand in pans to rise for an
hour. Take them up singly and drop
in a kettle of hot lard and fry light brown
in about 5 minutes.
Cost of mat«irial — these small plain
doughnuts 6 cents per dozen. Uusnally
one with a glass of milk, 5c.
386— Baked Pork and Beans.
Wash and pick over a large heaping
cnpfal of navy beans and steep them in
water over night. Put them on next
moning with fresh water to more than
cover, and baking soda the size of a
bean and let boil about an hour. Then
carry them to the sink, pour all into a
colander lettiug the water run away and
put back into the saucepan with cold
water enough to come up to a level. Boil
again and in a few minutes they will be
soft. Season with a little salt and table-
spoon of molasses. Put them into four
pint bowls or tin pans, lay an ounce slice
of salt pork on each and bake half an
hour.
387— Boston Brown Bread.
1 pound com meal — about 3 cups.
1 pint boiling water — 2 cups.
J cup black molasses.
1 cup cold water.
1 cup yeast or yeast cake in water.
J pound of either rye or graham flour.
} pound of white flour — a heaping pint.
Salt.
Pot.r the boiling water over the corn-
meal in a pan and mix, throw in a tea-
spoonful of salt, add the molasses and
cold water, then the yeast and then the
two kinds of flour. Line two sheet-iron
brown bread pails with s:reased paper, put
in the dough and let rise from one to two
hours, ihen bake or steam for five hours.
If steamed, bake the loaves afterward
long enough to form a light crust.
Cosi of material — corn meal 3, flour
3, molasses and yeast 2; 8 cents for two
2-pound loaves.
Note. — A good sort of bread is made
as above with a pound of graham cifted
through a common flour sieve to remove
the coarse bran, and the white flour omit-
ted; or with all rye flour and no graham or
white. Care should be taken not to
scald the yeast by adding it to the hot
meal before the cold water. When this
kind of bread is sticky when sliced it
shows it was made up too wet. When
the loaves come out hollow or caved in it
hows too much fermentation.
Cost of material — beans 4, pork 4; 8
cents for 4 dishes
388— Sour Milk Cheese or Smearkase.
Set a pan of clabbered milk on the
stove when there is not much fire, and
let it heat slowly without bumiug on the
bottom. When it shows signs of boiling
it should be taken ofi', as actual boiling
makes the curd tough. Pour it into a
piece of muslin, tie and hang on a nail to
drip until next day. Chop up the ball
of curd and mix with salt, pepper and
cream to taste, or cream or sweet milk
and sugar.
Sells well at the dairy lunch houses
When for sale in that way it is not ne-
cessary to add any seasonings but a little
salt. Serve in saucers.
Cost of material — one e;allon sour
milk value 20 cents will yield 12 ounces
of cheese, which chopped and moistened
with milk makes 3 half pints, or 6 of
the little cheeses done up in tinfoil that
we find for sale in the stores .
389— Cream Cheese.
Take a quart of cream that has become
sour and thick, mix in a tablespoonful of
salt and pour it into a piece of thin mus-
lin (butter wrapping) placed in a sieve or
basket bottom'. Leave it in the milk
house or other cold place three days, to
drain and ripen, pouring away the whey
from the dish it stands on every day.
Lift the cheese out by taking hold of the
corners of the cloth; invert it on to a
COOKING FOR PROFIT.
107
plate. These are sometimes inverted on
to a large cabbage leaf on the pecond day
and taken to market on the leaf the next
day by those who make them for sale.
Note. — The above is the "slipcote"
cheese of English dairies and country
markets, and is the same in the main as
the imported fromage de Brie, the dif-
ferences consisting in the use of a pro-
portion of goats milk in the laster, and
peculiar skill in manipulation learned
through practice among the English pro-
ducers.
390— Baked Bread Pudding.
4 heaping cups bread — 1 pound.
4 cups water or milk.
1 cup finely minced suet.
2 tablespoons sugar.
2 eggs.
1 nutmeg, or minced lemon peel.
Bread being such a cheap article there
is no economy in trying to use the dark
crust of the stale pieces that are re-
quired, but they should be pared until
there is nothing but white bread left.
Cut iuto thin slices and then across in
dice, and put it in a pan having the minced
suet first strewn over the bottom. Mix
the milk, sugar, eggs and nutmeg to-
gether and pour it over the bread. Set
in the oven without stirring it up, bake
until set in the middle. Serve out of
the pan and pour sauce (No. 70) over in
the saucer.
Cost of material — bread 4, suet 2,
sugar 2, eggs 4; 12 cents for near 2
quarts — sauce 8--20 cents for 8 orders
or 2Jc each — or 1^ for hotel dishes.
Note — It is the genteel way in most
places to bake the puddings in . bowls
holding a pint and serve the sauce in
small individual pitchers. Uusual charge
ten conts.
391-^Baked Rice and Milk Pudding.
1 cup rice
1 cup sugar.
6 cups milk.
Cinnamuu or nutmeg.
A pinch of salt
Wash the rice in three or four waters,
put it into a tin pudding pan, and the
sugar, milk, salt and piece of stick cin-
namon with it, all cold, and bake in a
slow oven tor three or four hours. It
may be best to use only five cups of milk
at first, and add the other if the time
allows the pudding to boil down dry
enough. Cover with a sheet of greased
paper so keep the top from scorching.
Sauce not necessary, but generally a
glass of milk served with it.
Cost of material — rice 4, milk 8, su-
gar 5, seasoning 1; 18 cents for 3 pints,
or 6 or 8 orders, or 3 cents each person.
Note — The preceding is a favorite
kind of pudding everywhere and in some
of the finest hotels is nearly always of-
fered as an alternative from the richer
kinds. Its good quality arises from the
slow boiling down and condensation of
the richness of the milk. When it is to
be baked in individual bowls it becomes
necessary to boil it first ic a kettle and
in that case the milk should be boiled
down partially, with the sugar in it to
prevent burning, befoiethe rice is put in.
Then when done dip it into bowls, wipe
off the edges and bake until top is brown.
392— Cracked Wheat Pudding.
4 large cups cracked wheat mush.
Small half cup black molasses.
1 cup minced suet — 3 ounces.
2 eggs.
1 cup milk or water.
1 rounded teaspoon ground cinnamon.
Mix all the ingredients together and
bake about an hour. If wanted to make
it better add a cup of raisins, but strew
them over the top, for if stirred in they
all go to the bottom.
When this pudding is to be made ex-
tra, wheat should be put on for the break-
fast mush, to secure the benefit of the
three hours cooking. When the mush
108
SAN FRANCISCO HOTEL GAZETTE'S
bappeDS to be cold; mash it\^ith the
milk made hot, so as to have no himps.
One laige cup of cracked wheat raw
will make the above amount. The mush
is expected to be dry. else use less milk
or more eggs, The pudding has to be
apparently quite fluid when put in the
oven but comes out firm enough.
Cost of material — mush 3, suet 2,
molasses 2, eggs, 4, milk and cinnamon
1; 12 cents for 3 pints or 6 or 8 orders or
2 cents each, with sauce 3 cents.
393— Lincoln Pie.
1 pound broken crackers or bread.
1 pound brown sugar or molasses.
J pound currants.
1 ounce mixed ground spices, chiefly
cinnamon.
1 pint cold water.
^ pint hard cider, or vinegar and
water.
1 pound suet chopped fine, or lard.
Soak the crackers or bread in the flu-
ids awhile. jMix everything together.
Cover the bottom of a baking pan with
a very thin sheet of common short paste.
Pour in the mixture to be 1^ inches
deep. Cover with another very thin
sheet of p^ste. Brush over with milk.
Bake to a light color in a slow oven
about three-quarters of an hour. Cut
out squares either hot or cold.
Cost of material — bread 3, sugar 8,
currants 5, epice 5. cider 2, suet 10,
pie-paste 11; 44 cents for 6 or 7 pounds
or 14 squares.
394— Baked CustaTd in Cups.
1 quart milk.
6 eggs.
J cup sugar— 4 ounceb.
Flavoring.
Break the eggs into the sugar and
pour in the milk while beating. Grate
in a quarter of a nutmeg. Fill five
^pint cups with the custard, wipe off"
the edges and outside, set in a pan and
4i>ake in a slack oven about 20 minutes.
Be careful not to let the cups remain in
the oven longer than till the custard is
just set in the middle.
Cost of material — milk 8, eggs 13,
sugar and flour 3; 24c, or 5 cents per
cup or according to price of eggs. These
are restaurant cups that sell as pudding
at 10c. Common custard cups only half
the size.
395— Blackberry Meringue.
Make the same as strawberry mer-
ingue at Na 195.
396— Peach Meringue
Pare ripe peaches (not cooked) and
cut them to size of strawberries and
make the same as strawberry meringue
at No. 195.
397— Peach Shortcake.
The same thing as strawberry short-
cake, using chop ,jed ripe peaches instead.
It is a cake of short paste, not sweet, as
large as a plate and thick as a biscuit,
split in two after baking,peache8 and su-
gar spread on the lower haL^, the other
placed on top with the split side upward
and more peaches spread upon that. It
is eaten with cream. The ingredients
required are:
1 cup lard or butter — 8 ounces.
3 cups flour — 12 ounces.
^ teaspoon salt.
1 CUD ice water,
1 quart cut peaches.
1 cup sugar.
Pare the peaches, cut them small and
shake up with the sugar before making
the paste, and set them in a cool place.
Rub the butter into the flour thoroughly
with the hands. Salt is needed only
where lard is used. Make a hollow in
the middle, pour in the water, mix up
soft, roll out on the table in flour re-
served for the purpose. It makes the
cake flaky and part in layers to roll it
and fold it a few times like pie paste.
Then make it up round, let stand five
minutes, roll out thick as biscuit and
COOKING FOR PROFIT.
109
bake on a jelly-cake pan. Finish with
frait as above stated.
Cost of material — peaches 20, crnst
13, sugar 5; 37 cents for 2 Bhortcakes,to
be cut in quarters.
398— Apple Shortcake.
Use mellow apples of fine flavor and
mike the same as peach shortcake, the
apples not to be cooked, but mixed with
sugar and chopped and used immediatly.
399— Peach Cobbler
A peach pie made in a baking pan to
be cut out in squares. Make common
pie paste, roU out the larger half of it to
a thin sheet and take up off the table by
rolling it up on the rolling pin and so un
roll it on the pan. Put in pared and cut
peaches an inch deep, dredge a little
sugar over them,cover with the top crust
and bake about half an hour.
Cos'P— each person about the same as
fruit pie or apple dumplings, or 3 to 5
cents per plata
400— Apple Cobbler.
Same as peach cobbler. Other fruits
same way. With apples use cianamon
or nutmeg for flavor.
401— Boiled Rice and Milk.
1 cup rice — J pound.
2 cups water.
1 cup milk.
Salt.
Wash the rice in three or four waters,
rubbing it between the hands to remove
all the flour there may be about it. Set
it on to boil in the water and when half
done put in the milk. Keep the lid on
and never stir it, but simmer at the side
of the range and it will not be apt to
bum.
Serve like oatmeal or commeal mush,
in a bowl with another bowl full of milk.
Cost of material — rice 4, milk 2; 6
cents a quart or 3 or 4 portions — with
milk 4 cents each person.
402— Batter Cakes with Syrup.
No eggL needed, and raised with yeast
3 cups flour — 12 ounces,
2^ cupb water and yeast.
1 tablespoon melted lard.
1 tablespoon syrtip.
-^ teaspoon salt
The yeast may be either ^ cxrp of po»
tato yeast or ferment, or J a yeast cake
in so much water. Sift the flour into a
pan, make a hollow in the middle, strain
in the yeast and water, stir around to
mix in the flour gradually and when all
melted without being lumpy add the other
ingredients and beat thoroughly. Let
sta.nd in a warm place to rise 6 hours,
beat up again and bake. When the
cakes are for breakfast mix the batter
over night with cold water according to
the weather.
Cost of material — flour and yeast 3,
lard and syrup 2, 5 cents for 3 pints, 24
cakes or 8 orders. See remarks about
buckwheat cakes. The cakes cost noth-
ing relatively, it is the syrup, butter,
and made of baking that make the ex-
pense.
403— Flannel Cakes—Best.
4 cups flour.
4 cups warm water.
•J cup ysast.
1 tablespoon syrup.
Lard size of an e^^.
2 eggs. Little salt.
Mix the ^ flour into a batter with tlie
yeast and water either over night, if it is
for breakfast, or 6 hours before supper.
An hour before it is time to bake add
the other ingredients — the Lird melted
and beat well. Bake when light again.
Cost of material — flour 3, yeast and
syrup 1, lard 2, eggs 4; 10 cents for 2
quarts or 30 cakes — 1 cent each perwa
add for syrup and butter
110
SAN FRANCISCO HOTEL GAZETTE'S
404— taking Powder Batter C2kes.
Same iDgredients as * 'flannel cakes,"
but no jreast. Put in two large teaspoons
of baking powder and beat up with an
e^ beater.
405— White Bread Cakes.
2 pressed -in cups bread crumbs.
IJ cups flour.
8 cups water.
2 eggs. Salt.
1 teaspoon baking powder.
Bemove all dark crust from the bread,
and then soak it in a pint of the water
several hours, with a plate to press it
under. Mash smooth and add the flour,
the cup of milk or water, eggs and pow-
der. It always improves batter cakes to
beat the eggs light, before mixing them
in. No shortening nor syrup needed for
the above.
Cost of material — bread 2, flour 5,
eggs and powder 5/ 8 cents for 3 pints
or 24 cakes.
406— Graham Bread Cakes.
Make like the preceding, with part
graham flour, and the crumbs of graham
bread.
407— Corn Batter Cakes.
I heaping cup white com meaL
1 cup flour — 4 ounces.
1 tablespoon melted lard.
1 egg. Little salt.
2 cups water.
1 tablespoon syrup.
1 teaspoon baking powder.
Mix gradually to avoid having lumps
in the batter. Add the powder last and
beat up well. When you have milk
leave out the syrup as the cakes will
brown well enough without it.
408— Corn Cakes Without Flour.
2 cups com meal 12 ounces.
2 cups water.
Lard size of an egg.
2 eggs. Little salt.
1 teaspoon baking bowder.
Boil halt the water {or milk) and scald
ihe meal with it, add the other iogredi-
ents, the powder last.
Note. — Buttermilk aud soda can be
used instead of baking powder in the
several kinds of batter cakes, the pro-
portions are 1 teaspoonful soda to 2 €up3
butter milk-which should be sour enough
to counteract that amount.
409— Rice Batter Cakes.
I heaping pint dry cooked rice.
1 large cup milk or water.
6 ounces flour — 2 level cups .
2 eggs (or 5 yolks for best quality).
2 tablespoons syrup.
1 teaspoon baking powder. Salt
The amount of rice to be cooked spe-
cially for this is one teacupful, boiled in
a pint of water, with the steam shut in.
If ready cooked cold rice, warm the milk
and mash the rice with it free from
Inmps, adding flour at the same time.
Then mix in the other ingredients; the
eggs well beaten first. Bake on a grid-
dle. Buttermilk and soda can be used
instead of the powder and sweet milk.
410— Sugar Tops or Cookies Without
Eggs.
1 cup butter or lard — 8 ounces.
1 cup sugar — 8 ounces.
1 cup water.
2 teaspoons baking powder
6 cups flour — IJ pounds
Mix butter and sugar together, then
the water (not too cold) then the flour
with the powder in it. The softer the
dough can be handled the better the
cakep will be. Roll out thin, sift gran-
ulated sugar over, run the rolling pin
over again to make the sugar stick; cut
out and bake.
Note. — ^In the bakeries baking-pow-
der means pulverized carbonate of am^
monia. It is the most effective agent
for raising cakes because it all evapo^
COOKINO FOR PROFIT.
;i"
rates with great rapidity and great force
when the substance it is incorporated
with is exposed to the action of beat
In making sugar cakes or cookies some
practice is necessary to produce them
properly for the reason that the softness
of the butter or lard used makes a dif-
ference in the amount of flour that will
be taken up in making them out, and if
too much flour the cakes come out like
common biscuits, so that with the same
receipt to work by one person will make
a sugar cake twice as good as another.
Another thing to be watched is the
amount of baking powder — whether the
common household bakinf> powder or
ammonia it all ai- s the sime — because
too much destroys the cakes by making
them too light, full of holes and spread
all over the pans, while with too little or
with v/eak powder they remain harder
than crackers.
411— Cookies— Good.
2 cups sugar — 1 pound.
1 cup butter — 8 ounces.
6 eggs.
1 cup milk-
4 teaspoons baking powder.
8 cups flour — 2 pounds.
Soften the butter and rub it and the
sugar together until well mixed, add
the eggs one at a time,then the milk and
flour with powder in. Sift flour oii the
table, turn out the lump of dough and
pat it smooth and compact, keeping if
quite soft. Thn roll it out thin as the
edge of a dinner plate, dredge granu-
lated sugar over and cut out the cakes.
Place with plenty of room between on
the baking pans and bake.
The dough when it has been suffi-
ciently pressed or kneaded together
should be alio we 1 to rest on the table a
minute or two before rolling: out which
will prevent the cakes drawing up out of
shape when cut out.
412— Cookies— Richest and Best.
1 pound of sugar.
1 pound of butter.
12 eggs.
3 teaspoonfuls of baking powder.
Flour to make soft dough — 3 pounds.
Cream the butter and sugar together
the same as for pound cake. Beat the
eggs and mix them in, then the powder,
add some flavoring, then flour. Let
the dough, after it has been worked
smooth, stand a few minutes before roll-
ing it out. Sift sugar ovnr the sheet of
dough before cutting out the cakes.
413— Hard Cookies or Sweet Crackers.
To cut in fancy shapes. They do not
spread or lose form.
12 ounces of powdered sugar.
6 ouncea of butter.
6 eggp.
Halt cup full of milk.
1 teaspoonful of baking powder,
2 pounds of flour.
Lemon or cinnamon extract to flavor.
414 — German Sugar Tops,
»
Rich cookies sprinkled with giave
sugar.
1 cup sugar — 8 ounces.
^ cup butter, large— 4 ounces.
3 eggs.
J cup milk.
2 teaspoons baking powder.
4 cups flour — 1 pound.
Work the softened butter and sugar
together to a cream, the same as for
pound cake, beat the eggs and mix them
in, then the milk, and the flour with the
powder mixed in it. Keep the dough
as soft as it can be handled. After it
has been pressed and worked smooth on
the table let it alone a few minutes before
rolling out, then the cakes will not draw
out of shape when cut.
While they are baking mix an egg and
some -syrup together in a cup. add some
flavoring extract, brush the hot cakes
over with it and dredge gravel sugar on
top.
Gravel sugar is loaf sugar crushed and
the dust sifted away, then again sifted
in a colander. The sugar that passes
112
SAN FRANCISCO HOTEL GAZETTES
through the holes of the colander is
gravel sugar.
415— Jumbles.
These are cookies in ring shapes of vari
Otis degrees of richness. The proper shape
is ribbed by being forced out of a tube
with a saw tooth aperture. Commonly,
however, they are only rings made with
a ring cookie cutter. Either of the fore-
going mixtures for sugar cakes or cook-
ies may be used or this, which is rich
and contains no powder,
1 pound sugar.
12 ounces butter.
8 eggs.
Flavoring extract — either lemon, or;
ange or cinnamon.
2 pound scant of floor.
416— Ginger Snaps— Rich Kind.
8 ounces of butter.
8 ounces of white sugar.
8 eggs.
1 to 2 ounces of ground ginger.
1 tea spoonful of baking powder.
1^ pounds of flour.
Make same way as cookies. Sift gran-
ulated sugar over the sheet of dough
and run the rolling pin over to make it
adhere before cutting out the cakes.
417— Ginger Snaps— English, Richest.
1-J cups sugar — 12 ounces.
1 cop butter — 8 ounces.
8 eggs.*
•J cup milk.
2 tablespoons ground ginger.
2 teaspoons baking powder,
6 C'lps flour — 1^ pounds.
Mix up in the usual way for cookies.
Sift sugar over before cutting out the
cakes. These will keen for years.
418— Brown Ginger* Coolcies, Good
Common.
8 ounces butter — 1 cup.
8 ounces sugar — 1 cup.
8 ounces black molasses — a small tea-
cap
4 eggs.
2 ounces ground ginger— 2 tablespoons.
Half cup milk or water.
4 teaspoons baking powder. *
2 pounds flour, or enough ta make
soft dough.
Mix the ingredients in the order they
are printed. Roll out and cut with a
small cutter.
419— Ginger Nuts without Eggs.
8 ounces bvitter — 1 cup.
8 ounces of sugar — 1 cup.
8 ounces of molasses — sma,ll teacup.
2 teaspoons ground ginger.
2 teaspoons baking powder.
Flour to make soft dough.
Warm the butter, sugar and molasses
together and mix them well, when nearly
cold agam add the ginger, powder and
flour. Roll pieces of the dough in long
thin rolls and cut off in pieces large as
chemes. Place on buttered pans with
plenty of room between. Bake light,
420— Brandy Snaps.
1 pound flour — 4 cups.
8 ounces butter — 1 cup
8 ounces sugar — 1 cup,
2 ounces ground ginger.
Lemon extract flavor.
1 teaspoonful soda — rounded measoif^.
IJ pounds light molasses — 2 cups.
Rub the butter into the flour as in
making phort paste, and add the ginger.
Make a hole in the middle of the flour
and put in the sugar, molasses and ex-
tract; dissolve the soda in a spoonful of
water and add it to the rest. Stir all
together, drawing in the flour gradually
while stirring.
Drop this batter with a teaspoon on
baking pans — they need not be greased —
and Lake in a slack oven. The snaps
run out flat and thin. Take them off be-
fore they get cold and bend them to
round or tubular shape on a new broom
handle.
COOKING FOR PROFIT.
113
421— Soft Ginger Nuts— WItliout
Eggs.
Make the dough as for brandy snaps,
and add to it 8 ounces more fiour. Roll
it out lo a thick sheet and cut out with
a^mall cutter.
422— Sponge Gingerbread— Best Kind.
8 ounces molasses — a teacupful,
3 large tablespoons sugar — 3 ounces..
4 ounces butter — J cup.
1 cup milk or water.
3 eggs.
1 large teaspoon ground ginger.
1 large teaspoon baking powder.
1 pound or quart of flour.
Melt the batter in the milk made
warm, and pour them into the molasses
and sugar, mix, add the eggs, the gin-
ger and powder, and lastly the flour.
It is a great improvement lo beat the
cake thoroughly with a spoon. It is too
soft to be handled. Spiead it an inch
thick iu a buttered pau or mold. Bake
twenty or thirty minutes.
Cost of material — molasses 3, sugar
2, butter 8, eggs 7, ginger 1, powder 1,
flour 3 ; 25 cents for about a two quart
mold or about 20 cuts in a thin sheet for
hotel supper.
423— Common Gingerbresd.
12 ounces black molasses — a co£fee
cup.
4 ounces butter or lard — J cup.
1 egg.
1 tablespoon gi'ound gin^r.
1 small teaspoon soda.
1 pound or quart flour.
1 cup hot water.
Salt when lard is used.
Melt the butter and stir it into the
molasses and thea the egg, ginger and
soda.
The mixture begins to foam. Then
stir in the flour, and laatly the hot water,
a little at a time. Bake in a shallow
pan.
Cost of material — molasses 5, lard 4,
egg 2, ginger and soda 3, flour 3; 17
cents for a two- quart pan.
Black-Pudding a la Franoaise.
Chop fine a few large onions, and
boil them in salt and water, with a
little thyme and bay-leaf. When
done, strain them and remove the
seasoning herbs. Next cut up in
smaJl dice one pound of inside fat of
the pig or "flare," and mix it with
the chopped onions and a quart of
pig's bloid ; season with salt, pepper,
and some ground spice, and fill up
some skins cleaned and prepared for
the purpose. Tie the skin with string,
so that each pudding may be the
length of an ordinary sausage; care
being taken to allow a little loose
space between each individual pudd-
ing, or the skin will burst during the
process of cooking. Plunge the
puddings in water at boiling-point,
and let them remain at the corner of the
stove,but without boiling, stirring them
occasionally with a wooden spoon.
White-Pudding a la Parisienne.
Pound in a mortar twelve ounces of
raw chicken with four ounces of leaf
lard ; season with salt, pepper, and a
little grated nutmeg. When well
pounded, add gradually four whites
of eg^ and three-quarters of a pint of
double cream. Remove the meat
from the mortar, and pass it through
a wire sieve. Then work it in a
basin with a wooden spoon, and add
to it three ounces of trufiies cut in
dice, and the same quantity of ox-
tongue also cut in small dice. Next
put this forcemeat into a biscuit-bag
fitted with a long tin pipe, and with
it fill up the skins, which you tie as
in the foregoing recipe, and poach in
water at boiling-point for fifteen
minutes, taking care that the water
does not boil.
114
SAN FEANCISGO HOTEL GAZETTES
FINE CONFECTIONERY GOODS.
424 — Peanut Bar.
1 pound gi'anulated sugar.
f pound shelled peanuts.
Make the peanuts hot in the oven.
Set the sugar over the fire in a kettle to
melt without any water. Stir it a little.
When it is all melted and of the color of
golden syrup or light molasses mix in
the peanuts, pour the candy into a but-
tered shallow pan and when nearly cold
cut into strips and blocks.
425— Mint Drops.
1 pound pulverized sugar.
1 heaping teaspoon powdered gum-
arabic.
5 tablespoons water.
1 tablespoon essence pepperment.
Put the water on in a small saucepan
or cup and the gum in it and let warm
up. When the gum is dissolved put
about a quarter of the Eugar in, let boil
up and then add half the sugar that re-
mains putting it in gradually without
stirring. When it boils again take it to
the table and stir in the remaining sugar
and after that the flavoring. Drop por-
tions the size of quarter dollars on bheets
of paper. They slip off the paper when
cold. It may be neces'^ary to add an-
other tablespoon or two of sugar to give
the drops consistency enough not to run
on the paper, yet it is better it be too
thin than too much the other way.
426— Wintergreen Drops.
The same as the preceding, but make
them pink with a few drops of cochineal
or vegetable red coloring and use winter-
green extract for flavorins:. These drops
have a smooth surface but are slightly
granulated inside. Clove drops, cinna-
mon drops etc., same way.
427— Honey Nougat.
A moist candy to be sliced, wrapped
in wax tissue paper.
4 tablespoons strained honey.
2 ounces almonds, blanched.
1 pound flour of sugar,or icing sugar.
Make the honey hot without boiling,
stir in the sugar a little at a time until
it becomes too firm, then turn out on the
table and knead in more sugar and also
the almonds, which must be dry. When
the nougat is firm enough to keep its form
in a square bar like a brick split length-
wise, sugar the outside, roll it in wax
paper and keep it a day before slicing it
up tor sale. Wrap the little cuts like-
wise in wax paper .
428— Tutti-Frutti Candy.
Take the preceding receipt and add to
it a teaspoon of vanilla, two figs cut small
and an equal amount of raisins seeded
and cut; work up into a bar with all the
fine, powdered sugar necessary to make
it firm, cut in slices and wrap in wax
tissue paper.
429— Burnt Almonds.
1 pound shelled almonds.
1 pound sugar.
^ cup water.
1 level teaspoon cream tarter.
Set the almonds in a round-bottom-
ed candy kettle over a moderate fire and
stir them until they begin to parch.
Boil the sugar, water and cream tartar
together, making a clear syrup, pour a
little over the almonds in the kettle and
keep them moving while it dries to su-
gar on them, then pour on more and so
on till the syrup is all used and the al-
monds are thickly covered. A little red
coloring can be added to the syrup near
the last to make the outside coating of
that color.
430— Almond Taffy— Brown.
IJ pounds brown sugar.
8 ounces best fresh butter.
1 teacupful of vinegar and water —
about half and half.
8 to 12 ounces almonds.
Scald and peel the almonds, split them
COOKING FOR PROFIT.
115
and spread them evenly ou tvro large
dishes slightly buttered. Boil the other
mgredienta together about 15 or 20 min-
utes. Shake tliem together at first but
do not stir. When a drop of the candy
sets quite hard and brittle in cold water
take it from the fire and pour it evenly all
over the almonds, only just deep enough
to cover them. This kind cannot be
stirred nor pulled, as the butter separates
from the sugar which then turns grainy.
Mark it off with a knife while cooling,
and when cold cut in strips and wrap
them in wax paper.
431— Almond Candy— White.
•^ pound almonds.
1 pound granulated sugar,
1 small cup water.
1 rounded teaspoon powdered gum
arable.
1 level teaspoon cream tartar.
Little extract of rose.
Dissolve the gum in the water -made
warm, add the sugar and cream tartar
and boil without stirring 15 or 20 min-
utes. When a drop in cold water sets
nearly hard so that it can only just be
presssed flat between the finger and
thumb take the kettle off the fire. Drop
the flavoring by spots over the surface,
give the candy only one or two turns
with a spoon to mix it in, then pour it
into slightly buttered pans, in thin
sheets. Push the split almonds into the
warm candy with the fingers. Mark it
before it gets cold for breaking by rolling
over it the thin edge of a thin dinner
plate. Sliced cocoanut can be used in-
stead of almonds.
432 — Cocoanut Cream Squares.
1 pound granulated sugar,
8 ounces cocoanut either fresh grated
or desicated.
A small half cup water,
Set the sugar and water over the fire
in a small bright kettle and boil about 5
minutes, or till the syrup bubbles up
thick and ropes from the spoon, and do
not stir it. Then put in the cocoanut,
stir to mix, and when it begins to look
white pour it immediately into a shallow
tra pan. As soon as it is set solid mark
it off, and cut in little squares when
cold. The same kind may be colored
red, and also be made wtth chocolate.
433— Chocolate Cream Drops.
^ pound fine icing sugar.
1 teaspoon powdered gum arable.
2 tablespoons water.
1 teaspoon extract vanilla.
^ pound common chocolate.
Cut up the cake of chocolate into a
tin cup and set in a shallow pan of hot
water to melt by heat alone without ad-
ding any water.
Dissolve the gum arable in the two
tablespoons of boUing water in a small
bowl, then stir in fine powdered sugar
enough to make it a stiff dough, adding
the vanilla at the same time. Turn it on
the table, rull into a cord, cutoff in balls
size of hazel nuts and dip these in the
melted chocolate. Set on a pan or dish
to harden. Makes 75 to 100.
434— Chocolate Creams— Best.
Make the white inside the same as for
the preceding and make the balls up in
any shape desired, Ins^^ead of common
chocolate merely melted dip them in this
chocolate icing;
1 cup sugar
4 tablespoons water.
2 ounces common chocolate.
Grate the chocolate and set it on with
the sugar and water to melt gradually
in a place not hot enough to burn it.
VVhon it has at length become boiling
hot beat it to thoroughly mix, and dip
in the articles to be glazed while it is
hot.
435 — Chocolate Cream Dominoes.
The white cream candy same as for
chocolate drops. Roll it out thin and
pour a layer of melted chocolate upon
it. Cut v^hen cold.
116
SAN FRANCISCO HOTEL GAZETTE'S
436- Walnut Creams.
1 pound fine icing sugar.
2 heaped teaspoons powdered giira
arabic.
5 tablespoons water.
3 doz walnut kernels.
1 teaspoon extract vanilla.
Put a little sugjar in the water to
make a syrup, and the gum in it, stir
over the fire until the gum is dissolved.
Take it off and work in the powdered
sugar gradually with a wooden paddle.
Add the vanilla. The more it is stirred
and beaten with the paddle the whiter
and finer the candy becomes. At last
turn out the lumps on to the table — it is
like soft white dough — and roll it in one
long roll, cut off slices, stick a half of a
walnut kernel in each piece and piuch
the paste up to hold it, by shaping it in
the hollow of the left hand. Lay the
finished creams on a tray to dry. This
makes about 6 dozen. The sugar is not
boiled, only the hot gum syrup is used.
437— Date Creams.
The same as the preceding kind with
dates cut in pieces to use instead of wal-
nuts.
438— Fig Creams.
Cut each fig in six or eight and pro-
ceed as for walnut creams.
439— Angelica Creams.
Flavor the cream candy with extract
of strawberry instead of vanilla. Cut
green angelica or any other French can-
died fruit of a rich color and use as di-
directed tor walnut creams.
440— Cocoanut Cream Balls,
1 pound pulverized sugar.
1 teaspoon powdered gum arabic.
5 tablespoons water.
2 tablespoons cocoanut, minced.
2 tablespoons currants, minced.
1 teaspoon lemon extract.
Dissolve the gum in the water hot and
stir in the sugar gradually, flavor, fruit
and cocoanut. Work the paste on the
table with sugar until it is firm enough,
roll into one long cord half an inch thick,
cut off pieces and roll into balls a little
larger than cherries. Sugar well outside
and let dry. The same can be made
with candy colored pink. The foregoing
kinds are all easy to make because there
is no boiling of sugar.
441— Fine White Sugar Candy-Pu'*ed.
1 pound white sugar,
•J cup water.
•J teaspoon cream tartar.
1 ounce butter.
Oil of peppermint or lemon or other
flavoring.
Boil all together, except the flavoring,
about 15 minutes. Try by dropping a
little cold water. It must set hard to
be done. Do not stir it at all, but pour
on a buttered dish and flavor when
cool enough to handle. Pull it till it is
quite white.
442— Lemon Car.dy— Clear.
1 pound granulated sugar.
1 teacup water.
1 rounded teaspoon powdered -gum
arabic.
J teaspoon cream tartar.
Oil of lemon, few drops.
Dissolve tbe powdered gum in the
water made warm for the purpose. Then
add to the gum- water the sugar and
cream of tartar and set on to boil. Do
not stir the syrup after it is once well
mixed. It should boil about 15 minutes.
Then try it by dropping a little in cold
water. VV hen the lump retains its shape
pretty well and can be worked between
the fingers like gum paste it is ready.
Pour it into the buttered plate or in little
molds of fish shapes and the like or into
a thin sheet to be used broken for mixed
candies. The flavoring may be dropped
in spots in the kettle just before turning
out, and stirred around once.
COOKING FOB PROFIT.
117
443~Lemon Cream Candy.
Take the same iogredients as for the le-
mon candy preceding and bull to the same
degree — that is, when the drop in a cup
of cold water sets brittle around the thin
edges but still can be pressed to any
shape between the thumb and finger —
then add the flavoring and begin to stir
it rapidly with a spoon. In from 10 to
20 turns it will begin to turn white
and creamy. Then pour it quickly on
to a buttered pan, or into cream bon-bon
molds made of plaster paris or formed
in a tray of starch.
444 — Rose Candy — Clear.
1 pound granulated sugar.
1 teacup water.
1 rounded teaspoon powdered gum
Arabic
^teaspoon cream tartar.
Red coloring, few drops.
Rose extract to flavor.
Dissolve the gum in the hot water,put
in the sugar and cream tartar and boil.
When it has boiled about ten minutes
try a drop in a cup of cold water. When
it sets hard around the edges but still so
that the entire drop can be pressed to any
shape between the finger and thumb it is
ready. Take it from the fire, drop in the
flavoring and cochineal and stir around
only once or twice to mix. Pour it into
the buttered plate, or shapes, or into a
shallow pan, to be broken and used for
mixed candies.
445— Rose Cream Candy.
The same ingredients and proportions
as the preceding receipt. Boil to the
same degree. Then take the kettle from
the fire, let it stand 5 minutes to lose
some of its heat, add red coloring enough
to make it pink, and a few drops of rose
extract. Have a buttered dish ready,
stir the candy rapidly with a spoon till it
begins to change its bright appearance to
a dull color, that is a sign of setting,then
pour it immediately into the dish, or into
cream bon-bon molds made of plaster
paris, or formed in a tray of starch.
446— Butter Scotch.
1^ pounds light bmwn sugar.
^ pound best fresh butter.
J teacup vinegar.
J teacup water.
Put all on to boil in a candy kettle,
stir at first to mix well but not alter-
wards. When it has boiled 10 minutes
try a drop in a cup of cold water. When
it sets hard and brittle so that it breaks
between the thumb and finger, pour it
in a thin sheet in a buttered dish to cooL
This kind cannot be stirred nor pulled,
as the butter beparates from the sugar,
which then granulates. Cut in squares
when cold and wrap the squares in wax
tissue paper.
J, 447— Caramels— Lemon.
. 1 pound granulated sugar.
J cup water,
1 ounce butter — guinea-egg size.
4 drops oil of lemon.
Boil all together, except the flavoring
about 10 or 15 minutes. Try by drop-
ping a little in cold water. It must set
hard and brittle. Do not stir it at all
except two turns to mix in the oil of lem-
on. Pour into a buttered •shallow pan,
mark o£f while cooling, and cut io square
caramels. Wrap in wax paper.
448— Chocolate Caramels.
1 pound sugar — either brown or white
will do.
1 ounce butter.
Half cup milk.
2 ounces grated chocolate.
Vanilla flavoring.
Set the milk, butter and sugar on to
boil, and stir in the grated chocolate and
flavoring. After that do not stir the
mixture again or it will go to sugar in
the dish. Boil about 10 minutes. When a
drop in cold water sets rather hard but
not brittle pour the candy into a dish
118
SAN FRANCISCO H02EL GAZETTES
well buttered. Mark in little square
blocks when set. Warm the dish or tin
tray a little if the candy sticks .
449->Molasses Candy to Pull.
1 large coffee cup molasses.
12 ounces sugar, either brown or
white.
One-third cup vinegar.
Half cup water.
1 ounce butter.
Put all in a kettle and boil 15 or 20
minutes' Try in cold water. It must
boil till the drops set brittle and fairly
snap between the fingers. Then pour it
on buttered plates, Pull.
' Molasses candy if not pulled but merely
allowed to set on dishes is improved by
having about half a teaspoonful of soda
stirred in after it has been taken from
the fire and before it is poured out. Fla-
vorings may be added at the same time,
450— Chocolate Candy to Pull.
ounces sugar.
ounces light colored molasses or
Byrup.
Half cup cream .
J ounce grated chocolate.
Vanilla to flavor.
Boil the cream, molasses and sugar
together for about 15 minutes, then
throw in the chocolate and boil till the
candy sets brittle in cold water. Pour
on dishes, flavor when cold enough to
handle and pull.
451— Fig Paste.
3 pints water.
IJ pounds sugar.
3 ounces com starch.
Juice of half a lemon.
6 ounces glucose.
Boil sugar and water together and
thicken with the starch same as in mak-
ing a thickened pudding sauce, then put
in the glucose and lemon juice and cook
at the side of the range about 15 min-
utes. Color a portion of it pink. When
nearly cold mould it into any form and
roll in powdered sugar.
452— Frosted Grapes.
Take grapes of two colors as red To-
kays and white Muscadels and pull the
bunches apart into clusters of three or
four grapes each. Prepare a platter with
the sort of pulverized sugar known as
fine granulated, and make it warm.
Whip some white of eggs in a shallow
bowl, dip the grapes in it, lay them on
the sugar and sift more sugar on top.
Lay them on sieves to di-y.
453— Grapes Gl^ed with Sugar.
Divide some bunches of grapes into
small clusters.
Put into a deep saucepan,
1 pound sugar.
A large cup water.
J- teaspoon cre^m tartar.
Stir to dissolve the sugar, then set it
on to boil, as if for candy.
When the syrup has boiled 10 minutes
try a drop in cold water. When it sets
so that it is hard to press between finger
and thumb and the edges of drops are
hard and brittle it is ready.
Take it from the fire, dip the clusters
of grapes in (without ever stirring the
candy) and lay them on dishes slightly
greased to diy. Should the candy be-
come set in the kettle it may have a
spoonful or two of water added and be
made hot again.
454 — Frosted Oranges.
Make plain white icing and use it to
dip orange slices in just when it has be-
come too thick with beating not to run
off, and yet thin enough to settle to
smoothness. Or, if so good that it has
already become too firm, thin it by add-
ing the white of another t^g or part of
one.
Prepare the oranges by peeling and
separating by the natural divisions, with-
out breaking the covering or getting the
pieces wet. Have a long splinter or
COOKINO FOB PROFIT.
119
thin skewer ready for each one, and fill a
large bowl with sngar or salt and stick
them in. Stick the point of a skewer
into the edge of the orange section, dip
into the frosting, push the other end of
the skewer into the bowl of salt, and let
the pieces hang ovei the edge of the
bowl in a warm place to dry.
456— Oranges Glazed with Sugar.
Oranges divided and put through the
Bame course as grapes glazed with sugar.
There has been no calculation of the cost
of the articles in this division which come
under the head of candies, because they
are not necessary in counting the cost of
meals and, further, because they can be
purchased cheaper than they can be
made in small qnantities. For the man-
ufacturers have learned now to use large
proportions of glucose instead of sugar
and honey, and likewise make savings
jn their flavorings and in buying large
quantities. There are times, however,
when it is desirable to have a candy
party in the house and, as people say,
"it is nice to know how."
457— Almond Macaroons.
8 ounces granulated sugar.
4 whites of eggs.
8 ounces almonds.
1 teaspoon lemon juice or pinch of
cream tartar.
Put the sugar and tT70 of the whites
in a deep bowl together, and beat with
a wooden paddle about fifteen minutes,
then add another white and beat again,
then the lemon juice and then the last
white. Crush the almonds by rolling
them with the rolling-pin on the table.
They i.eed not be blanched (freed from
the skins) unless so preferred. When
they are reduced to meal mix them with
the contents of the bowl. This mixture,
as well as cake icing, should always be
started with bowl and ingredients all
cold , for if warm they cannot be beaten
to the requisite degree of firmness.
Drop portions size of cherries on bak-
ing pans previously greased and then
wiped dry. Bake in a slack oven, until
light brown. Too much heat in the oven
will cause them to melt and they should
be little more than dried pale brown.
Cost of material — sugar 5, almonds
20, white of eggs and acid 6; 31 cents for
4 dozen. Turn to star kisses, No. 5,
and note the difference in cost made by
the almonds.
45d— Common Boxed Macaroons.
12 ounces almonds.
8 ounces granulated sugar.
4 ounces flour.
4 eggs. Pinch of salt.
1 teaspoon ammonia.
Crush the. almonds without taking ofP
the skins, with a rolling.pin upon the
table. Mix them and the powder, su-
gar and flour together in a bowl. Drop
the eggs in the middle and mix the whole
into a rather sof »; dough . Place in lumps
size of cherries on baking pans very
slightly gre-^sed. Bake in a slack oven
light brown. A few bitter almonds or
peach kernels mixed in improves them.
Cost of material — 45 cents for 2
pounds gr about 6 dozen.
459— Meringue Paste.
This in various forms has to be men-
tioned often in these colmmns. It is al-
ways white of egg and sugar, but is
sometimes soft meringue as on lemon
pies, aad some time^ nearly all sugar as
in cake icing and **kisses."
460— Meringues a fa Cream.
1 pound of granulated sugar.
6 whites of eggs.
Flavoring extract.
3 drops of acetic acid, or a pinch of
tartaric, or a little lemon juice.
Put half the whites in a bowl without
beating, and all the sugar with them
120
SAN FRANGISGO HOIEL GAZEITE'S
and beat together with a woodeo spoon
or paddle. It may save half the labor
and insures success to have all the uten-
sils and ingredients quite cold to begin
with. It quickens the process if the
beating can be done with two paddles,
using both hands as regular woi-kmen
do. The bowl should be a deep one
holding two quarts.
The sugar and t^ at first are as stiff
as dough. Beat rapidly and constantly
for about 15 minutes, when it should be
white and rather firm cake icing. Now
add the remaining 3 whites of eggs, one
at a time, and beat a few minutes be-
tween each one, but before the last one
is added put in the acid and the flavor-
ing.
The whole time of beating is about 25
minutes. An essential point is to beat
the icing after the addition of each white
until it will again draw up in peaks after
the paddle is lifted from it, except the
last white which should not be beaten
much as it fonuR the gloss and smooth-
ness on the meringues when they are
baked.
Have ready some strips of writing
paper two inches wide and pieces of
boards (not pine) to bake the meringues
on. Plac& spoonfuls egg-shaped on the
strips of paper, not too close, smooth
them with a knife, place the strips on the
boards and dry-bake them with the oven
door partly open. They need to bake
nearly or quite half an hour. They can
be lifted off the paper when cold." The
boards prevent a cruet forming on the
bottom and the soft rem<iinder inside can
be scooped out. Pill the meringues with
whipped cream sweetened and flavored,
or with wine jelly, and either place two
together side by side with melted candy
or icing, like an open walnut shell, and
pile whipped cream or chopped jelly upon
them. These meringues likewise look
well singly as cups filled with brtght
jellies of different colors and with ice
creams.
Cost of material — 20 cents for 30 sin-
gle meringues or "kisses." Place two
together with whipped cream, sweetened
and flavored, inside, cost of filling 10'
cents; 30 cents for 15, or two cent? each
on an average. But the timft and labor
are more than the material.
461— Rase Meringues.
Having made the meringue paste ac-
cording to the preceding directions, color
it, or a part of it a delicate pink and fla-
vor with rose extract. Drop with the
sack and tube. pieces like large marbles on
baking pans previously greased and then
wiped dry, and bake slowly without col-
or. These rise rounded and nearly hol-
low and have a gauzy appearance when
rightly baked.
Note — Sometimes the first panful of
any c»f these varieticb put into the range
will run together and melt and come out
worthless, and the next came out perfect
meringues, or one side of the pan will be
spoiled and the remainder good. This
shows that the baking is the critical part^
of the making,and that is what we never
can teach by word of mouth. At a cer-
tain gentle heat the egg in the meringues
cooks and dries in shape, but at a
higher degree the sugar melts and runs
to candy in bubbles. At an insufficient
degree of heat the mewugue dries as it
would in the sun and does not swell and
chanfi^e its appearanca In the brick
oven after the bread has been withdrawn
is the proper place to bake meringues.
462— Chocolate Meringues.
There is nothing of the kind cjioicer
or more fragile than these. Only a slight
change in the ingredients from the fore-
going varieties.
1 pound granulated sugar.
6 whites eggs.
3 ounces gnted common chocolate —
si heaping cupful.
2 teaspoons vanilla extract.
Beat up the icing as directed for me-
ringues a la creme, and when it is fin-
ished mix in the chocolate thoroughly.
Drop round portions with the sack and
COOKING FOR PROFIT.
121
tube on baking pans and bake at a very
gentle beat. These rise rounded like
a mushroom, and nearly hollow. They
slip from the pans easily when cold.
Cost ot material — see star kisses and
meringues a la creme.
463— Almond Rings and Fingers.
Make the same as the preceding with
8 ounces of blanched almonds minced
very small instead of chocolate. Put a
smaller tube in the forcing sack, and
form finger shapes and rings of the al-
mond meringue paste on baking pans,
and bake them in a v&rj slack oven.
These all bake light and nearly hollow
and have a fine glazed surface.
Note — The foregoing varieties, which
can all be made out of one large bowl of
meringue paste, form a handsome as-
sortment for the cake stands, to build
pyramids, to place around glass bowls
of fruit, to decorate cakes and to fill
icing or nougat baskets with.
464>~icing and Ornamenting Calces.
Fruit cakes always need two coats of
icing. Common glaze or sugar only,
melted with white of egg, may do for the
first, and it to be very nice, mix some
minced almond in it. The first coat will
dry in an hour in a warm place.
Cake icing is the same as the star
kiss mixture or meringue, at No. 5, only
it is surer to beat sugar and whites to-
gether in a bowl, and powdered sugar
makes the smoothest icing. Put into a
deep bowl two whites and a cupful of
sugar, which makes a stiff paste, and
beat them with a wooden paddle fifteen
minutes. Add some flavoring extract.
To smooth over the cake cut a strip o
writing paper an inch wide and, stretch-
ing it between the hands, draw the edge
over the top of the cake.
To make a border put some of the
ing into a comet made of writing paper
and pinned. Clip of the point, and the.
pipe of icing that is pressed out can be
laid on the edge of the cake like a braid
Leaves and flowers can be bought ready
made.
465~Wine and Fruit Jellies.
To make the brilliantly clear, many-
hned,and delicately flavored jellies that
are found on the fables of the best hotels
and at the confectioners, the simple lemon
jelly has first to be made in perfection. It
is technically called stock jelly, because,
when finished, it can be mixed with wine
or other liquors and cordials,or be flavored
and colored to make as many varities as
may be desired.
It may be as well to explain that these
jellies are transient and will not keep
over two or three days, not like the
boiled fruit jellies, but of the same nature
as the old-fashioned calf's foot jelly,
made now with gelatine.
Once making stock jelly should serve
either for a large party or two or there
meals.
For 3 quarts of jelly take:
3^ quarts of water.
ij pounds of sugar.
4 ounces of gelatine
5 lemons— juice of all, thin shaved
rinds of 2 or 3, according to size.
1 ounce of whole spices— cloves, mace
and stick cinnamon.
6 whites of eggs to clarify it
Put the water in a bright brass kettle,
add all the other ingredients — the lemon
juice squeezed in without the seeds, the
yellow rind pared very thin, and the
white of eggs beaten a little with some
water mixed in first The clean egg
sheUs may be put in also to assist in the
clarification. Use the sheet gelatine that
floats, for preference. Then set the ket-
tle on the side of a range and let it slow-
ly come to a boil with occasional stirring.
Let it boil about half an hour, and
above all, to avoid the trouble and waste
of having to boil it again, be sure that
the white foam of egg on top becomes
thoroughly cooked so that it will go
y'
122
SAN JfBANClSO EOIEL GAZETTES
down and mix with the jelly again like
so much meal. Sometimes, to accomplish
this, as a lid cannot be kepi on without
its boiling over, it is necessary to set the
kettle in the oven, a few minutes to
get heat enough on top.
Then run it through a jelly bag sus-
pended from a hook. The boiling hav-
ing been properly attended to, there
should not be the slightest difficulty in
getting it to run through not only clear
but bright and transparent as glass. The
first pouring coats the inside of the fil-
tering bag with the coagulated white of
egg,and each succeeding running through
brightens the jelly.
It may be tet down as a rule that this
kind of jelly cannot be successfully made
without more or less lemon juice, or some
acid equivalent — it will not run through
a filtering bag without. A cheaper
quality can be made with less sugar and
lemons.
The stock having been made, it can
now be divided into as many kinds as
may be wished. But the stock jelly is
already good and mildly flavored and
care should be taken not to over season
it, or injure its bright appearance.
Lemon extract cannot be put into jelly
because it makes a milky appearance and
dims its brilliancy. Orange extract the
same . IMost of the other extracts can be
used to flavor. Use wine in small pro-
portion to mix with some of the stock,
and color deep red , but run through the
jelly b-ig again while it is yet warm.
Flavor some with vanilla, and color it
either amber or brown with burnt sugar.
Flavor some with strawberry and color it
pink, and leave some plain, pale yellow.
Cost of matenal — sugar 15, gelatine
average 40, lemons 10, spices 10, whites
10; 85 or 90 cents for 3 quarts or 50 sau-
cers or glasses for dessert.
466— One Quart of Jelly.
The rule is for good quality.
1 quart of water,
IJ ounces of g;elatine.
8 ounces of sugar.
1 or 2 lemons.
1 teaspoonful of whole mixed spices. .
2 whites ofegg;s and the clean shells.
But a cupful of water must be added
to allow for evaporation and loss, unless
it is intended to add ^ pint of wine to the
stock jelly produced.
Note, — There are different kinds of
gelatine and some thai is imported will
if bought at retail cost nearly double the
above estimate for that ingredient, while
some of the sheet gelatine can be bought
at a dollar a pound or one third less than
our count.
467— Soda Mead.
A "health drink" for summer.
Make a syrup with:
1 quart water.
2 ounces of whole spices consisting of
equal quantities of cloves, stick cinna-
mon, ginger, coriander, seed and carda-
mons.
1 tablespoon powdered gum arable.
4 pounds honey.
Boil the spices in the water about
half an hour, strain into another sauce-
pan, put in the honey, boil up and skim,
dissolve the gum in it. Use same as so-
da syrup, about a gill to each glass of
poda. Thegnmis to produce foam and
white of egg answers the same purpose
but not to keep long.
468— English Mead— Small Quantity.
A fermented beer of the "root beer'*
sort.
To make five gallons procure either a
keg that size from the liquor stores or a
stone jug. Take:
4 gallons water — (a pail and a half.)
16 pounds honey — (20 large cups.)
1 ounce hops.
1 ounce of coriander seed&^.
Rind of 2 lemonc.
^ cupful of yeast — or yeast cake sof-
tened (with water.) Boil the honey and
water together about an hour, skimming
COOKING FOB PROFIT:
123
frequently, until no more scum rises.
Tie the bops in a piece of muslin, and the
coriander seed and shaved lemon rind in
another, put them in a tub or large stone
jar and pour the boiling liquor upun them .
When it is no more than milk warm,
spread yeast upon both sides of a piece
of toast and set it floating. Cover and
let stand in a warm place to ferment for
three days, then draw it off without sed-
iment into your five gallon keg,*stone jug
or demijohn. Let stand six hours longer,
full to the brim, so that whatever rises
may run over, then cork down and keep
cool. The longer it is kept the better.
469— Wine Mead in Small Quantity
4 pounds of hon«y — 6 cupg.
2 gallons nearly of warm water — 30
cups.
\ cupful of yeast — compressed , dis-
solved will do.
Mix the honey, warm water and yeast
together and fill up a two- gallon jug or
keg with it. Set it in a warm corner to
ferment, and as the yeast rises and runs
over the mouth of the jug keep it filled
up with the quart that was left over.
When the fermentation stops cork it tight
and keep cool.
It becomes better with keeping for
several months, and ought to be in bot-
tles.
It is recommended to improve the fla-
vor to put in two lemons sliced, and half
pint of brandy, both to be put in the keg
or jug after Uie fermentation has ceased.
470— Home IViade Beer.
It helps the understanding of what is
to be dote if you have never made beer
before to remember that any kind of
sweetened liquor with a little yeast ad-
ded will ferment and become '*pop** in
three or four days. The difference in
strength of beers is according to the dif-
ference of amount of sweetening in the
liquor used, strong beer or ale being
made with plenty of malt and other
sweetening added and small beer made
by adding more water to the same malt
for a second drawing. Once the method
is understood it is only a question of dif-
ferent flavoring to make spruce beer, gin-
ger beer, or any other variety as they all
go through the same process.
471— Molasses Beer.
Procure a 10 gallon keg and another
holding 5 gallons, or a jug or two, as
there will be about 15 gallons of beer.
T«ke
8 ounces hops.
4 quarts coarse ground malt.
6 pounbs brown sugar.
3 pints rebelled Cuba molasses.
1 pint brewers yeast or a quart of
baker's stock.
Boil the hops in a kettle with 2 pails
of water about half an hour, then pour it
boiling hot over the malt, sugar, and mo-
asses in a tub, stir up , let stand an hour,
then strain the liquor without stirring up
the sediment into a keg. Boil 2 pails
more of water, pour it to the malt etc.,
remaining in the tub to extract the re-
maining substance and when it is settled
strain it into the keg along with the first,
then use another pail of water the same
way but it need not be boiled , only have
the yeast added and when the large lot
is no more than milk warm strain this
yeast water into it.
Let ferment in the kegs 2 cr 3 days,
according to the temperature, kpeping
them full to the bung so that the yeast
may work over and run off. Then cork
tight and keep a week or a month as
may be desired. If drawn off clear after
ermenting and bottled it becomes very
strong after a few weeks.
472— Ginger Pop.
8 quarts water.
2 ounces raw ginger pounded to pieces.
2 lemons.
8 heaping cups sugar.
2 tablespoons cream tartar.
J cup of yeast.
lU
SAN JfRANGlSO HOJEL GAZEITES
Shave off the thin yellow rind of the
lemons into a pail, squeeze in the juice,
add sugar, ginger, cream of tartar. Boil
the water and pour it over. When cool
enough add the yeas^. Cover with a
cloth and let ferment two days. Strain
off, bottle it and tie down the corks.
473— Plain Lemonade.
Three or four lemons, according to
Bize, and a small cup of sugar to a qua^t
of water. Slice the lemons into the wa-
ter beforehand, and let stand. Put
shaved ice in the glasses before filling.
Clear lemonade can be obtained by fil-
tering it, when made, through blotting
paper folded to fit in a glass funnel.
474 Egg Lemonade.
Individual glasses are made at bars
and confectionaries for those who like it
with one raw egg broken into a large
gkss with half a lemon sliced, and a
tablespoonful of sugar.
Add water and shaved ice, cover with
a punch mixer and shake up to produce
a foam on top.
Individual glasses are made at bars
and confectionaries for those who like it
with one raw egg broken into a large
glass with half a lemon sliced, and a
tablespoonful of sugur.
Add water and shaved ice, cover with
a pnnch mixer and shake up to produce
a foam on top.
475— Egg Lemonade tor a Party.
8 quarts water — a tin milk pail full,
3 pounds sugar— 76 or 7 cupfuls.
2 dozen lemons.
2 oranges.
8 or 10 whites of eggs.
Shaved or broken ice.
Grate the rinds of 8 or 10 of the lem-
tSDA and oranges into a large bowl, using a
tingrater,aud take less or more.accordiug
to the size and degree of ripeness or green-
ness of the fruit. Scrape off the grated
rind that adheres. Put a little sugar
in the bowl and rub the zest and sngar
together with the back of a spoon.
Squeeze in the juice of all, add the sugar
and some water and then the whites of
eggs, and beat the mixture till the sugar
is dissolved ; put in water to make the
specified amount and strain the lemonade
into another vessel containing ice.
When to be served fill a glass three
parts full, invert another on top, the rims
close together, and shake up to make
the foam .
476— Cider Punch:
I bottle of "champagne^* cider.
1 capful of sugar.
1 of sherry.
2 lemons.
J cupful of water.
Mix the sugar, water and wine togeth-
er in a pitcher, and stir until the sugar is
dissolved, slice in the lemons as for lem-
onade, put in a lump of ice and then fill
up with cider.
477— Claret Cup.
1 bottle of claret.
1 bottle of soda water.
J cupful of sherry.
Peel of lemon.
J pound sugar.
2 or 3 slices of cucumber or a sprig of
borage or verbena.
Ice.
Either grate the lemon rind or pare ex-
tremely thin and rub it - and the sugar
and a few spoonfuls of water together
in a bowl. Add the liquors and when
the sugar is dissolved strain, add ice to
the heroB or cucumber slices.
478— Catawba Cup.
To each bottle of dry catawba allow
two bottles of soda water and a quarter
pint of curacoa, mix in a pitcher, and
p,dd ice abundantly. If not convenient
to get bottled soda, use water and sugar
or lemonade to mix with the wine and
liqueur.
COOKING FOR PROFTT.
125
in
The precediog are for ball sapper re-
firesbments, tbey are passed arormd
silver pitcbers.
479— Beef Celery.
A bot *'healtb drink," sold at con-
fectionaries and dmg stores. Take
3 pounds lean beef.
8 large beads celery.
3 quarts cold water.
4 wbites of egga.
2 teaspoons salt
J teaspoon cayenne.
Cbop the beef until it is like sausage
meat, and chop the celery including the
roots, the came way. Mix them with
the cold water and set at the side
of the range to heat up gradually, then
let boil about an hour, add the salt and
pepper. Then strain the liquor (bouillon)
through a seive or napkin held over a
bowL Take off every particle of grease.
Add the white of eggs and beat them in;
boil again and strain three or four times
over. Add a spoonfuU of burnt sugar
to give a brown color. When cold add
the whites of two more eggs to make a
slight foam on the hot drink.
To use, take a third of a glass of the
preparation and fill up with boiling water
poured in from a height. There are hot
water fountains that discharge into the
glass with force like soda.
Hot Drinks.
Hot Tom and Jerry.
Take a punch-bowl, into which put
the yolks of twelve eggs, and beat
them up until as thin as water; then
add one pound of powdered sugar,
half a teaspoonful of ground cinnamon,
ditto of ground clove, ditto of allspice;
next beat the whites of eggs into a
stiff froth, pour into the first bowl,
and mix well ; then add one bottle of
brandy, one ditto of Jamaica rum.
This will be sufficient for a party of
twenty.
To serve Tom and Jerry proceed as
follows: - Take two shakers, heat them
well with boiling water ; then pour in
half of the mixture and half of boiling
water, and keep pouring them from
one shaker to the other, until you
have attained a good froth ; then heat
your tumbler and pour the liquid in,
which sprinkle with a little grated
nutmeg on top. This will be found a
delicious drink for a cold winter's
night.
Hot American Punch.
Take a punch-bowl ; put in a quarter
pound of loaf sugar, the juice of a
lemon; then add half a pint of brandy
and half a pint of Jamaica rum ; then
set light to this ; next make an infu-
sion of green tea, one ounce to a
quart and a half water ; pour the tea
gently into the bowl, and add the rind
of half a lemon. The compound must
be served flaming, and will be found
sufficient for a party of fifteen.
Mailed Claret
Boil for twenty minutes in a pint
of water six cloves, the thin rind of
two lemons, quarter of a pound of
sugar, and a stick of cinnamon four
inches long broken into small pieces.
Add two bottles of claret or burgundy
previously warmed, and when the
whole boils add a wineglassful of
brandy or curacao ; strain into glasses,
grating a little nutmeg over each.
EIGHT WEEKS
JLH? JL
SUMMER RESORT.
OUR DAILY BILL OF FARE
ASD WHAT FT COST.
"Booking «• f or * fROFiT."
Originally Published in the "San Francisco Daily Hotel Gazette "
BY
Jessup Whitehead
1893.
Entered, according to Act of Congress, in the office of the Librarian, at Washington,
bv Jessup Whitehkad, 18S4. All rights reserved.
Eight Weeks at a Summer Resort
This is my diary of a time when
I went out to gain experience at a
small place, as compared with our
hotel magnitudes, but a first-class
summer boarding house, neverthe-
less, situated on the shore of that
beautiful sheet of water called Uintah
Lake in the State of Cornucopia. A
great number of interesting questions
oonceming the business of boarding
people for profit are to be answered
in this way as will be seen as we go
along, but more especially the object
I have in view is to stop once for all
the ceaseless inquiries of a lady friend
who keeps a boarding house and is
very economically disposed. This
lady knows that I have been cooking
for profit all my life and is aware
that I have become quite indifferent
in regard to the state of the market,
the state of the larder, or the state of
the storeroom, having learned that a
good meal can be made out of very
slim materials if one knows how to
manage, and therefore seems to ex-
pect that I can answer the hardest
kind of questions off-hand on all sorts
of unexpected contingencies.
"Oh," she said one day when I
was going out just after breakfast,
"before you go do tell me what I
can have for dinner?" and she put
her hand to her head in the same old
state of perplexity she was so well
used to.
"Well, Mrs. Tingee, a suitable
soup would be — "
**The weather is too warm for
soup," she broke in with, " and be-
sides, I have nothing to make it of,
and Anne would not have time."
In this respect I think she was
wrong. In warm weather people
take liquid food all the more readily
and the soup is seldom too hot. I
find that the only two dishes that are
invariably^ eaten out clean with no
remainders are the soup and ide
cream. However, I went on:
"If it is to warm for soup, you
might get a fine bluefish and stuff
and bake it with about a pound or
less of slices of pickled pork laid
under and over it, or a pompano or
two of them, broiled, with softened
butter and lemon-juice, and roast
some young chickens, and get some
of that early summer squash and
corn that has come from the South,
and a half gallon of thick, sweet
cream and a dozen boxes of straw-
berries and then if you have some
sponge cake and delicate cake ready
made and frosted and iftake your
coffee strong and clear, you may get
through this dinner time very well
and you have all the afternoon and
night in which to plan for to-mor-
row."
" I don't want to know that," the
lady snapped out, half cross. " Do
you know that I have had to drop
the price of day board from four
dollars a week to three dollars and a
half, because the boarders teased me
so to do 8o; they ssid they could not
stand it to pay more and I had to do
SAN FRANCISCO HOTEL GAZETTE'S
it, and I should like to see myself
buying strawberries for them at
thirty cents a quart and cream at
twenty-five. Anybody can go to
market and buy the best of every-
thing and make a good dinner; what
I want to know is what you do when
you have no pompano, no chickens,
no fresh vegetables, no fruit, no
cream, no cake, no nothing — now
tell me that"
'^Can't tell you*, Mrs. Tingee, but I
will write out what it costs to give first-
class board, plentifiil, reasonably rich,
but not extraordinary^ nor extravagant
and perhaps you will pick out some items
that will be usefiil to you."
So the knotty question of "What do
you do for a good meal when you
nave nothing that you want to make it
with?" recurs continually. How, for
instance, can we serve mint sauce with
roast lamb in Senator Sawmill's town,
where not only no mint is to be bought,
but none of the inhabitants apparently
have ever heard of any other mmt, but
Uncle Sam's, where money is made?
And here is another instance :
500— A Little Party Supper.
Jane 25. The proprietor of the Hotel
D*Arlington came out with a cigar in his
mouth and stood by smiling for a few
minutes while I was cutting meat for
supper. There was something coming.
Presently he said :
"I can't let you go to Uintah Lake for
two days yet. Does it make much dif-
ference?"
"What has happened?"
'*Melnotte, the actor's troupe disbands
here to pass the vacation at the summer
resorts, and he wants to give a little fare-
well supper to-night, and to-morrow
night the college graduates have a straw-
berry and ice cream party in the dining
room."
"It is after four o'clock now; not
much time to get up a supper when our
regular supper runs till eight."
"But they don't want this till eleven
and it is just a little cold supper nicely
set on the table, nothing elaborate. I
don't want it to cost much — ^what can
you give them?"
"There are plenty of things, I supnose
that can be given for such an occasion,
but one can't say in a minute. It b a
bad time of year for a cold party supj)er
—no oysters. Will there be any ladies ;
that is, shall we want any sweets— ice
cream?"
"Miss Ophelia will be in the party.
"That is the star actress?"
"Yes, and one or two others, and two
newspaper men, but I would not go to
the trouble of ice cream— there wilTonly
be seventeen all together."
"We must have some chickens.''
"I m afraid we can't get any. I have
not seen a chicken in this town since the
frost broke up."
"Turkeys, then"
"Harder yet. I saw one old gobbler
at the butcher's three weeks ago, but it
is a thousand chances to one against
finding one now."
"We have the best of all sorts of
butcher's meats for every meal, but you
don't want to sit your actors down to
dishes of the same meats cold that they
have had hot three times in the day
already. Cold roast fowl would be a
rarity, and then there must be a salad
and it ought to be of turkey or chicken.
Perhaps you can find canned chicken
at the stores, and if it is not very good
for salad alone it can be made better by
mixing with white veal which we can get
at the Dutchers. It may be that you can
find boneless roast turkey in cans, too,
and one or two will snfiice. And get
some canned Baratana shrimps and let
the boy try once more for parsley."
"No use ; the people in tnis town don't
know what parsley isi but I will tele-
phone to the stores about the other
things — do you want any lobster?"
"1 think not. Canned lobster is an
abominadon. Take shrimp instead, and
lettuce and lemons."
The telephone having been employed
and yielded nothing, a boy was sent out
I who returned in an hour with the intel-
I ligence that in all this town of 15,000 in-
habitants there was no poultry either
fresh or canned, but one merchant sent
word that he had. some nice canned crab
and with each two-pound can, eight crab
shells were furnished to bake in ; that he
supplied some of the same to Mrj. Con-
gressman Wmdmill's partv^ and they
were much pleased. So this following
was the bill-of-fare that resulted :
COOKING FOR PROFIT.
Devilled Crab in SheU.
Sardines with Brown Bread.
Garnished Pickles.
Corned Tongue.
Shrimps in Mayonaise.
French Rolls and Butter Bread, Swiss
Cheese.
"Maids of Honor'' Tartlets.
Strawberries and Cream. Cake.
Coffee.
Wine, extra. Cigars, extra.
Of course there was no menu card; a
long table was set suitable for farewell
speech-making and those things were set
on it; and, the waiters out of pure good
wUl ^ent out in the twilight and despoiled
somebody's garden of large bunches of
lilac and snowballs for decoration.
Cost of material :
3 cans crab @ 33^^ $1 00
3 cans shrimps @ 30 90
6 small cans sardines @ 20 i 20
6 heads lettuce 15
I pint salad oil ^ ., 50
6 Imons for dressin g and garnish 15
5^ a cold corned tongue 15
I bunch red radishes for garnish 5
9 eggs for salad dressing 15
6 quarts strawberries @ 15 90
1 quart cream 25
24 tartlets 25
Rolls, bread, butter 20
Cheese, pickles, condiments 25
2 pounds of cake 25
20 cups coffee (J^ fi) Java) 18
2 pounds sugar 16
^
501— A Dish of Devilled Crabs.
Opened the x cans. They proved to
De solid packed and good, only a little
too salty. It is the common way, to mix
fine bread crumbs with the crab meat,
but there being rather more than enough
of this, the only addition made was a
cupful of rich butter sauce made with
melted butter, to avoid adding the salt
drqgs, and some pepper. Buttered the
insides of the shells; filled 20 of them,
rounded up, and on top pressed some
very fine minced bread crumbs; baked
to a toast-brown in the oven and basted
with a table-spoonful of melted butter.
Ready an hour before supper time?
To serve : Covered each one of three
large platters with four of the handsom-
est lettuce leaves, the curled green edges
coming around the edges of the dishes,
and arranged the crabs in star form upon
them with quartered lemons between the
points.
502— Sardines With Brown Bread and
Butter; or^ en Canape.
Shook out three boxes of sardines on
to a dish, took up the unbroken sardines
with forks and laid on paper to dram.
Chopped a green pickle extremely fine
and a hard boiled egg and mixed them
together. Cut long, tHm slices of graham
bread about width of two fingers, but-
tered them, sprinkled the minced gar-
nish down the middle of each with a
tea-spoon, and laid a sardine upon it.
Arranged these diagonally on two small
platters with radishes scraped in stripes
laid between. The other three boxes of
sardines were opened and served in
the boxes as they were, for those who
might prefer them, on platters having a
border of shred lettuce.
503— Cold Corned Tongue.
Red tongue sliced slantwise, extremely
thin, enough for two small platters.
Minced green radish tops in little heaps
around the edges for ornament, and a
thin, round slice of lemon in the middle.
504 — Shrimps in Mayonaise.
This is only another term for shrimp
salad and it is not necessary that the
mayonaise dressing (No. 151) be used
every time.
Took 5 hard-boiled yolks and 3 raw.
Yz cup olive oil.
1 table spoon sugar.
2 teaspoons salt and i of pepper.
I teaspoon made mustard.
Juice of 2 or 3 lemons.
A small cup vinegar.
Whipped whites of 3 eggs.
Rubbed all the yolks to a paste with
the back of a spoon and added oil, sugar,
mustard, salt, pepper, lemon juice and
SAN liRANCISCO MOTEL GAZE'ITE'S
vinegar, all a little at a time. Kept the
lettuce in cold water till the last, then
shook and dried between two napkins.
Shred the white hearts fine, like slaw,
and mixed the shrimps with it. Whipped
the whites, added to the salad dressmg,
poured over the salad, stirred up lightly,
dished in two deep glass dishes and gar-
nished with the boiled whites in rings and
little roimd cuts of radishes. Set salad
plates handy and silver forks for the
waiters to serve it from the dishes if re-
quired.
507— Fresh Strawberries.
505— Maids of honor.
This is the old-fashioned name of some
sorts of cheese cakes or tartlets. As it is
often to be met with in^ English and old
Virginia bills-of-fare it is necessary to use
the term, if only for explanatory pur- j upon the eatables showed plamly that
Washed them in a large jar of cold
water to free them from sana. Picked
and heaped them in three glass bowls
with individual pitchers of cold cream
and bowls of powdered si^^ at hand,
and piles of glass sauce dishes. Cake
of two or three varieties in the usual
cake baskets on folded napkins.
It was not, then, a strictly cold supper
after all, since the devilled crabs were
fresh and warm, but what was of more
consequence than that, the enture party
expected, did not come. There was a
moonlight excursion by steamboat that
night and Miss Ophelia, and the two
ladies and the two newspaper men went
off on the boat and only twelve re-
mained; still, the inroads these made
poses. Maids of Honor are different from
ordinary patty-pan tarts in, being made
of fine pun paste, which rises high in the
pans.
Took puff paste, left over from dinner
pastry, rolled out thm, cut out with a
fancy scollop-edge cutter, large as the
top of a coffee cup, and pressed the fiats
into shallow gem pans. Put a teaspoon-
ful of lemon honey (506) — called lemon
cheese cake by the English — in each;
baked in a slack oven; took out just be-
fore the "cheesecake" began to boil over
the edges and spoil the appearance.
Served on small pastry plates, four in
each set, at intervals down the table.
506— Lemon Butter; or Paste;
Cheesecake; or Lemon Honey.
or
A world-wide favorite made of—
I cup sugar— 8 ounces.
Slemons.
Butter, size of an egg— 2 ounces.
4 to 6 yolks or 3 whole eggs— not par-
ticular.
Put the sugar, butter and grated rinds
and juice into a saucepan and boil, add
the yolks and stir until it becomes thick.
It looks like cold honey when it is
cold. May be kept for weeks. Is good
to spread jelly cakes with and to fill tart-
lets and eclairs. It is seldom worth while
to make less than double the above
amount.
had all been there, there would only
have been just provisions enough.
The Art of Charging Enough.
June 26. This morning I asked the
proprietor of the Hotel D'Arlington :
"Have you any objection to telling me
what you charged for last night's sup-
per?"
"What would you have charged?" he
returned, with the complacent smile of
one who knows how.
While I was figimng on a dollar a
plate and not knowing what was to be
done about the odd number and the
absentees, he added:
"I charged them twenty dollars for the
supper and there was a profit on wine
and cigars, and they were pleased and
satisfied. If it had been a partj of our
town boys from the college I might have
had to take seventy-five cents a plate,
but these actors would have gone away
thinking they had been treated in a
second-class manner if I had charged
them less— and I do not work for
nothing."
"A very close friend of mine lost his
chance of a fortune in the restaurant
business some years ago through not
knowing how to charge enough."
"It is a very essential thing to know in
our business.
COOKING FOR PROFIT.
"Yes. He took a place and went on
serving the best that was to be obtained
in a superior style on a sort ot ten-per-
cent profit plan until all the one-horse
eating houses around him closed, one
after the other and he had all the trade."
"And then he raised his prices!"
"No."
"He was a fool."
"Yes. And went on doing more bus-
iness and working harder and making
less money, until — "
"He took sick?"
"No. But a man who knew how to
charge five dollars for a two-and-a-half
supper came along, bought him out easy,
stepped in and made a few thousands
without ever taking his gl()ves off, as it
were."
"Now, that is not the way to look at
the matter. The man who charged five
dollars for a two-and-a-half supper did
quite right and just what a portion of the
public wanted him to do. Thev that
paid it paid two-and-a-half for exclusive-
ness. They paid a price that Tom,
Dick and Harry could not pay, purpose-
ly that those three objectionable persons
might be kept out ; and, they paid it for
better table-wear, finer furnishings and
better service.
There is a vast amount of working for
nothing in the ordinary boarding busi-
ness. Great apparent profits would turn
out to be dead loss in many cases if all
the principals were paid as exactly as the
hired helpers are. Summer boarding-
house keepers will tend a garden four
months in advance, turn the products
into the boarding-house and count so
much more made because they have no
vegetables and fruits to buy when if they
paid themselves for their gardening they
would come out in debt.
Such might even be the case with such
an apparently renumerative supper as
that previously detailed, and this will ex-
{)lain why persons never become sudden-
y rich by setting up to furnish parties to
order, and why they cannot afford to be
cheap in their charges, and why, more-
over, hotel-keepers themselves seldom
make any profit on any suppers or ban-
quets that are beyond the easy capacity
of their own establishment without out-
side help. If a little extra supp>er in a
hotel requires the attendance until a late
hour of three waiters, a pantr37man or
girl, and a dishwasher, the proprietor is
not ordinarily expected to pay extra for
such service, because, hirmg by the
month some accommodation is looked
for from the help as an offset to the
times of dull business when there is little
to do, but the pay goes on all the same.
But if these had to he specially hired for
the occasion the cost would be one dol-
lar each in most places, and half that
amount in the very cheapest. A first-
class cook in New York or Saratoga, if
called in to prepare a private party can
generally obtain ten dollars a day for
his services. Ordir\arly, a first-class
caterer in any city, having such cooks in
his employ charges for their services
when they are sent out about %k a day,
and about such a rate the hotel-keeper
would have to pay if he had not his own
cook to command. Add then the cost
of gas, of fires, the hire of dishes and
tableware, hire of express wagon and
a hand to go to and tro, pack and un-
pack, the washing of napkms and table
cloths and other like incidentals and the
anticipated profits from even the finest
ball supper may delusively vanish before
you know how it all happened — unless
you rush in slowly and know how to
charge enough.
508— A School Commencement Straw-
berry and Ice Cream Supper.
June 26. The supper ordered for to-
night is a very different affair from that
of the actors. It is for some professors
and teachers but mostly for girl graduates
who are not hotel boarders. It is con-
demed in advance as an affair that will
be more bother than it is worth; that
will not pay a cent; but, that must be
accepted for the sake of popularity in the
town. Perhaps it will turn out more
profitable than is anticipated. It is to be
fifty cents a plate for ail who eat except
five musicians who are fi^e. There is a
guarantee of forty persons with a possi-
bility of seventy-five. Orders to provide
for fifty and take the chances on more 01
less; to make nothing expensive and not
lose any more on the party than was ab-
solutely unavoidable
The bill-of-fare:
Thin sliced baked ham 5 dishes.
SAN FRANCISCO HOTEL GAZETTE'S
Thin sliced corned tongue, 5 dishes.
Thin sliced bread, 10 plates.
Ham sandwiches, 2 dishes.
Butter; the usual dishes and individual
chips.
Cream rolls (No. 260) 10 plates.
Pickles cut in thin strips, 10 plates.
Cofifee cakes, (No. 262) 10 plates.
Lemon tartlets (like No. 134) 15 plates.
Angel Food cake (No. 2) frosted, 4
stands.
Butter sponge cake (like No. 299) 4
stands
Strawberries, 5 glass bowls.
Vanilla ice cream (No. 196)^ served in-
dividually from a side table.
Lemonade, an unmeasured quantity
well iced.
Cofifee ; cream ; powdered sugar.
Cost of material :
Ham, 4 K)S @ 15 60
Corned tongue, two, ©30 60
Bread, 6 loaves 25
Curled lettuce for garnish 5
Devilled bam for sandwiches 25
Butter, 4 pounds @ .25 i 00
Pickles, I qt. 10
Cream rolls, sixty 50
Cofifee cakes, seventy-two 90
Lemon tartlets, seventy-two 90
Angel Food with thirty whites, -etc, 70
Butter sponge cake, frosted 80
Strawberries, 10 qts. @ .12 i 20
Ice cream, 5 qts. craam, sugar,etc i 60
Lemons, 3 doz 75
Sugar for lemonade, four Bbs 35
Cream for table, two qts. 50
Powdered sugar, two fi)S 18
Coffee, one-half K> 20
$11 43
Sixty-nine persons partook of the sup-
per of whom sixty-four paid fifty cents
each — $32. There was quite enough of
everything^ and nothing left; the only
thing requuring to be eked out by a plan
of dishmg up light was the ice cream.
The only freezer m the house held nom-
inally eight quarts. Five quarts of pure
cream put in increased to seven quarts in
freezing and was all the freezer would
hold. Among the best things to make
for such an occasion are the coffee cakes
referred to. These were made like split
rolls in shape, then the edges notched
with a knife to make what the boys call
"dog-toes," then set to rise. They open
up in baking, are rich looking and when
brushed over with syrup and dredged
with sugar are the showiest things on the
table.
509— Sandwiches of Devilled Ham.
A twenty-five cent can of the devilled
ham S9ld m the stores will spread 50 thin
sandwiches. Sandwiches are never good
unless they are thin. There should be a
very sharp knife used and an effort to
try how thinly the bread can be sliced.
Spread one slice with butter the other
with ham, put them together and cut ofif
the edges smooth and even.
Uintah Lake, (
State of Cornucopia, ]
Came over with Mr. Farewell and his
family of boys to commence the resort
season. It will be a good opportunity to
note the cost of first-class family hvmg,
with a regular bill-of-fare.
Mr. Farewell has invented and manu-
factures the only successful fire escape and
in the course of the business has learned
a good deal about hotels. He formerly
bad a "shooting box" at the lake where
he would pass an occasional week, then
as the lakeshore became settled up he
built a house to bring his family to for a
few days. Then he built another in
which they could live all summer. Then
came all the relatives and friends and
business acquaintances who respected
Mr. Farewell, and he built still another
house, wherein they could pass the sum-
mer, too. But it is very likely that at
the end of last summer^s pleasure the
hostess quit pretty tired. I don't know
what she said, but the fact is, that this
year Mr. Farewell starts in with a regular
hotel register a regular manager,
a regular housekeeper, a regu-
lar cook and a bran new omnibus. I am
afraid it will not pay him in cash, but he
will get i^eace, rest and pleasure for his
family at a less cost than neretofore.
So, this is the kitchen; a summer
kitchen, truly; not ceiled, with plain
boards for a floor. I am glad it is so,
for there are no hotel advantages to be
counted. 1*11 bet it is just like all the
rest of the summer boarding house
kitchens, on both sides of the lake, just
COOKING liOR PROFIT,
like the Trulirural House, over on the
gjint ; just like Swibob's on the right and
amacle's on the left. Yes, it is good
enough.
And this is the stove, a number 14 or
16, or thereabout ; and this is the cook's
hot water tank — a big tin teakettle — the
reservoir being for soft-water for the
dishwashing. I suppose there has been
many a fine meal cooked for a hundred
or more on smaller stoves than this, and
teakettle cookery is not so bad in some
places. Anjrway, it is as good as all the
rest and the stove has an immense oven.
The Palmer House at the depot has a
fair-sized range and a new 30 inch broiler
arrived for it on the last train, but we
are not a laige house like that.
510— The Question of How Many Fires.
There is a wonderful disproportion in
some hotels between the size of the fur-
nishins^s and appliances and the results
they are intended to secure. One of the
best fitted-up, most city-like country
hotels I know of, is the Devereux House
in tj;^e city of Pandora, State of Cornu-
copia, but it is also keeping up one of
the silliest pieces of extravagance in run-
ning seven fires in the kitchen for the
cooking for generally forty and never
more than fifty persons; the proprietor at
the same time paying $6 a cord for wood
and fifteen cents a bushel for charcoal
and pinching and saving in all other
ways to make both ends meet. As some
readers will be puzzled to see how so
many fires can exist in one small kitchen
at once, we will give a diagram to show :
HOTEL KITCHEN.
L K
AA — i2-foot range, steam chest and
hot water tank — fire sixteen hours a day.
B — 30-inch broiler — fire six hours a
day.
C — No. 10 cook stove for batter cakes,
private tea-pots, milk for toast, soft
water in reservoir — fire eight hours a<iay.
D^Dharcoal toast range — fire su
hours a day.
E — Two-stoiT zmc oven dish-heatex
with furnace — fire ten hours a day.
F— Carving table with furnace, foi
keeping rolls and corn bread warm and
for dinner— fire ten hours a day.
G — Pastry cooks oven, zinc, with fur-
nace— fire ten hours a day.
HH— Hot place for the cook.
SAN liRANCISCO HOTEL GAZETTE'S
8
I — Hard place for the hand that keeps
up all the fires.
JTJ — Kitchen table; K meat block;
L dead line for help.
The reason why they use so many
fires to feed 40 or 50 people is that once
upon a time, long years ago, the house
used to contain 150 people and the fires
were not too many; the trade went away
but still, like the Aztecs, they keep up
the sacred fires.
Now here is the other ejrtreme :
SUMMER
KITCHEN,
A— One large cook stove.
B — Big broiling hearth and gridiron to
same.
C— Hot water reservoir and tin dish-
closet under.
D — Meat block.
E— Kitchen table.
F — Dead line for help.
T— Tea kettle.
We all like plenty of conveniences, a
place for everj^hing, and I am not going
to make an arcument against plenty of
range room. Tnere must be a medium,
however, somewhere between these two
pictures. This stove is to serve for some
number unknown except that it will
never exceed fifty. How well I remem-
ber the splendid and plentiful dinners
that usea to be cookea for as many as
from 150 to 300 people on those little up-
river steamboats at this very low-water
time of year, on light six-foot ranges that
we could almost carry around. More
than half had to be done by steaming,
because the ovens were so small. Half-
a-dozen entrees would be well cooked
over the ash-pan full of coals with the
gridiron upon them. Right now, there
IS the City of Fremont of the Lake Su-
perior line setting a magnificent table for
large numbers, though her kitchen
(caboose) is little more than a cupboard ;
the range one of the smallest ; the pastry
room positively too small for a man to
stretch his arms to pull off a coat. And
still they prepare all sorts of delicacies
in it. "There is more m the man than
there is in the land."
Supper.
Only been here an hour or two and
boy clamorous for pie already. "It aint
good for you, honey." No provisions
but some fragments of the janitor's and
contents of lunch basket.
Ham, cold boiled, sliced thin ^K)
Salt pork, fried i^
Potatoes, German fried
Tomatoes, i s-lb can, seasoned
Bread and butter
Coffee, tea, milk, sugar
Baked custard, 2 quarts
Fourteen persons ; 6 cents a plate.
10
10
4
14
II
10
21
80
511— German Fried Potatoes.
ers
This is the name the restaurant keep-
have given to the family style of
cooking potatoes. Boil potatoes with
their jackets on then peel and cut in
thick slices into a large frying pan. Put
in drippings, or butter, or the fat from
fried pork enough only to well grease the
pan ; let the potatoes have plenty of time
to brown on one side then shake them
over till they are nicely colored all
through. Sprinkle with salt.
512— Plain Baked Custard.
?uickest and easiest of all puddings.
00k 6 cups milk (4^ cents)
10 eggs (12 J4 cents)
I cup of sugar (4 cents)
Grating of nutmeg.
Beat all together with a wire egg
beater, pour into an earthern dish and
bake. Be careful to take it out as soon as
it is set, as too long baking causes it to
break and turn watery. Should be eaten
cold. No sauce needed.
COOKING FOR PROFIT,
Breakfast.
July 2nd.
Minced ham on toast
Cold ham, thin sliced 5^H>
Poached eg^s, 8 orders, i6 eggs
Potatoes baked in milk
20
10
21
-_ 13
Baking powder biscuits, 40 large 72
Butter, 15; bread, 3; cream, 10;
milk, 6; coffee and tea, 4 38
$1 38
Fifteen persons ; 9 cents a plate
513— iVlinced Ham on Toast.
It is best when freshly made. The
ham should be sliced and then mmced
and served up as soon as it b hot, before
it turns to a dark color. Took the lasc
Itran trimmings of the boiled ham that
would not make slices, iS), 18 cents,
minced fine. Put in saucepan, butter,
I cent, and large spoonful water, put in
the ham and let get hot but not fry.
Season with black pepper only. Made
12 thin slices of toast of one-half loaf
bread, 23^ cents. Spread a spoonful of
minced ham evenly on the toast as called
for.
514— Potatoes Baked in Milk.
A third of a peck of potatoes, 4 cents,
pared and cut m thick slices raw into a
tin baking pan. Added part of a green
onion, a teaspoon salt, butter, i cent,
and two quarts milk, 6 cents, and put in
when the fire was first made, baked
slowly until the milk was dried down
like cream and brown on top.
515— Baking Powder Biscuits.
The lady before referred to, who keeps
a boarding house under difficulties, did
not take kindly to my wav of making
biscuits, it oeems too dear; but, I should
like to talk it over with her. In the first
place, there is so much difference be-
tween the cheapness of all sorts of bread
and vegetable food and the deamess of
meat, that we cannot take too much
pains to make the breads good in order
that they may be eaten and the meat
saved. Then in places where one man
cook has to do as much as four of Mrs.
Tingee's girls put together and be ready
every time without excuses, the differ-
ence in time saved between our method
of pouring in the butter or lard in a
melted state and adding the milk or
water to it and so getting them mingled
with the flour instantly, and the other
slow way of rubbing the cold shortening
into the dry flour with the hands, be-
comes quite an object. But I do not
recommend anybody to make baking
powder bread or biscuit an)rway, only
for convenience. It is dear and not
nearly so good as yeast-raised bread and
rolls. This is the way :
2 quarts or pounds flour (7 centsj
6 teaspoons, rounded up, baking
powder (4 cents)
Yz cup soft butter or laid (4 cents)
Little salt
2 cups milk (2 cents) or water.
Mix the powder in the flour by rapid
stirring around. Pour in the shortenmg
in a hollow made in the middle and the
milk (not too cold, else it will set the
shortening in lumps) and mix up soft.
Press the dough together on the table
and when worked tolerably smooth let it
stand a minute or two and it will roll
out better. Makes about two dozen
biscuits, according to size.
516— The Round of Beef for Steak.
We are going to get our meats from
Basswood City by express twice a week
or as needed, and our fresh fish from
VVhitefish Bay the same way. There are
some fishes in Uintah Lake, but they
will not come out when wanted, so we
have to send further. When I was at
Basswood I found the steward of the
new Memphremagog House at that
place was buying selected round of beef
instead of loin for steaks. Not the com-
mon round steaks which the butchers
cut straight along good and bad together,
but the tender side only, cut off the bone
as neat and trim as a ham. I had pre-
viously written up and advocated the use
of the tender side of the round instead ol
the most expensive short loins, but had
in view the case of siich hotels as Black's,
the other rival house here at the depot,
where they have ninety summei
boarders, at $10 a week, and still buy
SAN FRANCISCO HOTEL GAZETTE'S
10
their beef by the entire side at a time,
hind-quarter, fore-quarter, neck, shanks
and everything. But the getting the
butcher to cut out the best piece of
round for a house every day was new to
me. The tough side of the round, of
which there is a portion in every whole
round steak, is about one third of it.
Hovv the butcher disposed of that does
not concern us, but he charged the
steward for the other 13 cents a pound.
The choice cut of the loin at the same
time was costing i^ cents and one-fourth
of it was bone. Twenty pounds of loin
at 15 cents comes to $3. Take out the
bone and you have fifteen pounds of
meat that has cost 20 cents, a clear dif-
ference of $7 on every hundred pounds
of beef bought. This meat is not as
good as the best parts of the loin but it
ranks second best, and is better than the
flank part which every loin cut carries.
The drawback is a piece of the sinewy
end of the round, about three or four
pounds that become tough and dry and
has to be cut off to make either corned
beef or soup.
There are plenty of people to whom
one beefsteak seems as gooa as another,
they are so hungry it makes no differ-
ence; but, at the same time there are
others whom we like to pamper with
choice bits, and besides, we are loth to
lose the rich loin bone for soup, so I
called on the butcher and arranged that
he shall send a round and a lorn alter-
nately, and that promises to be good |
enough. While that is on the way we |
shall have to pick up something at ''The
Glen," where the village butcher kills
something once or twice a week, or
whenever he has nothing else to do.
517— A Meat Block.
shape and divide the tender from the
tough and cut out the superfluous bones
for the soup boiler. There is no roal
economy in the use of meat possible
without selection. Our manager has
been over to " The Glen." He does not
know one piece of meat from another
and is proud to say so, because he is a
college graduate and is going to be a
lawyer, and he has brought back some
beefsteak that nobody can eat. It
would require a person to have cast-iron
jaws. Round steaks cut low down on
the leg of a very tough old ox. But we
must do something with it and the wood-
man must saw off the butt of a tree for a
block.
There is as yet no meat block in the
kitchen, but one must be procured soon.
The block,the same as all butchers have,
but small, is the first sign of the differ-
ence between professional cookery and
poor Mary Jane's fried victuals. It is
all Greek talking about selecting choice
parts of meat to those who don't know
the use or see the need of having a meat
block. It is part of a cook's trade to
know how to select and he must have a
block to saw and chop upon, to trim and
Dinner.
Beefsteak stewed in gravy 20
Potatoes (4 cents) mashed with but-
ter 7
Green peas from garden 15
Com, I 2-11) can 15
Bread custard pudding (No, 113
doubled) 16
Rhubarb pie, 3 large covered 30
Milk 4 quarts 12
Coffee and tea 5
Bread and biscuits from breakfast 5
$1 25
Fifteen persons ; 8>^ cents a plate
518— Beefsteak Stewed in Cravy.
Took ij^ pounds the toughest part ot
steaks, cut thm and stewed two hours in
water with small bits salt pork, salt and
pepper. Put a spoonful butter in large
trymg; pan, dipped out pieces of steak
and simmered in the butter till all light
brown, added heaping tablespoon flour,
stir to mix, then the reduced liquor this
was stewed in, poured through a strainer.
Let stew together ten minutes longer to
become thick smooth gravy. Served like
steak in individual dishes.
519— Covered Rhubarb Pie.
Took 8 cups flour (2 pounds, 7 cents.]
2 cups butter (i pound, 19 cents.)
II
COOKING FOR PROFIT.
Rubbed together dry and wetted with
two cups water (No. 20.)
Lined three pie pans, dinner plate
size, cut up into them raw rhubarb in
very small pieces (4 cents) and spread
over it a pound of sugar (8 cents).
Covered with very thin crust, cut off
by pressing the paste against edge of
plate, baked light colored. One-third
the paste left over. Cut pies in five
each ; 2 cents each plate.
520— A Bill of Groceries and the Cost.
We are now to make out an order* and
send to Lakeport for a store-room stock
of groceries. The great exjjenses are
going to be for perishable provisions, for
meat, butter, eggs, cream, milk, fruits
and such things as people go to the coun-
try expecting to enjoy m abundance.
Besides those there is a bewildering lot
of articles to be always on hand and it
saves a great deal worry and a good
many forced journeys to get them to-
gether all at once. The hostess laughs
when this is mentioned, saying she has
always been in the habit of looking
through a cook book when this ordering
was to be done, to be reminded of things
that would be wanted. This time, how-
ever, we will dispense with the cook
book lest it lead us to order articles that
would not be needed once in a year.
The following is what we ordered and
the prices they cost. The calculation
was fbr one month's supply with the ex-
pectation of a big business to be done —
for a house of this size :
Sugar, granulated, small barrel,
221 @ 7 $15 47
Sugar, cut loaf, for table, 35 @ S 2 80
Sugar, powdered for fruit, etc., 20
@8
Flour, 550 fi)S _ @ 3^
I 60
19 25
8 40
6 00
Coffee, 30 lbs, Java " 28
Table fruits in syrup case " 25
Apples canned 8 gals. ** 25 2 00
Vegetables assorted 36 cans " 15 5 40
Maple syrup 6 gals " i 25 7 50
Crackers, 3 kinds, 30 lbs " 7 2 10
Cheese 10 lbs " 11 i 10
Baking powder 7 lbs "37^ 2 62
Raisins stoneless cooking 14 " 10 i 40
Nuts assorted 18 lbs " 15 2 70
Tea 2 kinds 2 lbs ** 70 i 40
Pickles 5 gals.
Chow-chow 2 qt bot's
Rice 12^ lbs
Currants 10 lbs
Vinegar 5 gals
Cocoanut 5 lbs bulk not sweet
@
Gelatine 4 packages "
Codfish, boneless, 12 lbs "
Sardines 3 half boxes "
Prunes 5 lbs "
Citron 4 lbs "
I '.lack pepper 2 lbs */
Tapioca 154 lbs "
Cornstarch 2 lbs "
Beans, navy 10 lbs **
Beans, dry Lima i5^ lbs "
Macaroni 7 lbs "
Soda, bakmg, 15^ lbs
Cracker meal, 4 lbs
Honey, 8 lbs comb
Oatmeal, 50 lbs
Cracked wheat 10 2)S **
Com meal, 33 lbs "
Graham, 8 lbs V
Pie fruits, 2 doz, 2-5) cans
Raisins table layer J^ box
Cayenne pepper
Worcestershure sauce i qt-for
cruets
Chocolate i lb
Mustard i lb
JSalt, table, 8 sacks
Salt, rock, for freezing,. J^bbl
Vanilla extract, ]^ pint
Lemon extract, ^ pint
Nutmegs, 2 ozs
Spices, 5 sorts, 5 ozs
Ginger, 2 ozs
Cream tartar 5^ lb
Molasses, i gal
Mustard, French^ z bet's
Barley, i lb
Lobster, i can
8
7
20
20
I
16
I2>^
S
S
?
3
SO
20
00
70
00
00
60
08
80
SO
12
20
40
II
49
^1
1 00
2 50
«;o
24
jj 50
75
5
90
40
io°
7S
6s
10
12
5
25
so
21;
25
$106 46
Freight charges on above $3 06 cents,
which m round numbers we tack -on to
the sugar, making all the sugar cost 8
cents a pound.
521— Cooking Tough Steaks.
Supper. Cooked the bettC!f*faft*frf!
SAN FRANCISCO HOTEL GAZETTE'S
12
handsome young manager's tough beef-
steak. First cut in two ounce pieces;
pounded it both with back of cleaver and
side until beaten out thin (it draws up
thick again in cooking) drew out coals
in front of fire and made the gridiron hot.
Brushed both sides of steaks with brush,
dipped in melted butter to prevent stick-
ing to bars, broiled over the coals about
three minutes. Ours are all "well-done""
people, but must cook the steaks rare to
De eatable, and then disguise them with
gravy.
522— Beefsteak jfaravy.
524~Why the Codfish was Dark.
J?ut in a pan, butter size of an egg,
level teaspoon black pepper, little more
of salt and two tablespoons water; drop
in the rare-cooked steaks and set the pan
over the coals a minute or two. The
gravy that runs irom the meat mingles
with the rest and makes a rich gravy that
many will like better than the meat it-
self.
Oatmeal, i heaping cup when raw
W2 lb, 2^ cents.)
Beefsteaks twelve (i^ lbs, 19 cents;
gravy, 2j^ cents.)
Codfish in cream (J^ lb codfish 5,
milk and butter 2 — 7.)
Potato cakes (mashe4, leftfrom dinner,
2 cents.)
French rolls, thirty-five (3 lbs flour,
etc.. 15 cents.)
Milk {4 qts, 12 cenfs.j
Butter {% lb, 10 cents.)
Coffee and tea (8 cents.)
Cream to coffee and oatmeal <i pint,
10 cents.)
Eggs, I order 3.
96 cents. 16 persons; 6- cents a
plate.
523— Potato Cakes or Pats.
All cold mashed potatoes can be used
by pressing them into little pats like bis-
cuits with plenty of flour on the outside
and browning first one side and then the
other in a trying-pan with very little
drippings or butter. It is one of the
most popular ways of serving potatoes.
"It is a pretty good supper bill-of-
fare, but wnat makes the codfish in
cre;^m so dark?"'
That is what the chief cook of the
New Hebrides Hotel wanted to know
when he stopped one night on his travels
— not at this house where cream is plenty
but at the Sapolio City House. No doubt
but he makes it sq himself and thinks it
is quite a luxury, but very few do. One
trouble was, the milk was skimmed milk
and half water, besides, and wouldn't
looklike cream under any circumstances,
and, to make it worse the codfish had
never been steeped to freshen and
whiten it. If the fish has been forgotten
over-night put it in a large pot of cold
water as soon as you remember it and
let it slowly get warm over a slack fire.
Before it becomes hot enough to cook it
pour away that salt water and fill up
again with cold and do as before,
and the third time let it boil
up. ' Pick it apart in cold water and it
will not only be fresh enough but quite
white. Put It in a saucepan with good
milk, a little butter, add a very little
flour, thickening when it boils.
525— Pickerel Fried irr Butter.
July 3. Breakfast.
The early boys caught something this
time : rose at four and coaxed two ^ 4-H)
pickerel out of the lake. There is as
yet no lard, no meat fat, bacon nor pork
to fry them in; might be broiled, but
conclude to fry in bntter sparingly. Cut
in thin slices crosswise of the fish, pep-
per and salt well, dip both sides in flour.
Put into the frying pans only a little
butter and fry the pieces on both sides.
The pieces are cut thin to cook this way
because butter browns and burns too
easily to let thick slices get done
through. Take up on a hot pan to drain.
Send m as soon after cooking as possible.
Oatmeal (25^ cents.)
Pickerel (3 lbs net @ 10 cents; butter,
5— 35 cents.)
Beefsteak (remainder of h. y. m.'s
tough, 12 cents.)
Potatoes, baked, (3 cents.)
r3
COOKING FOR PROFIT.
Biscuits (21 cents.)
Milk and cream (22 cents.)
Butter do cents.)
Coffee, tea, bread, sugar (16^ cents.)
$1 22. 18 persons; nearly 7 cents a
plate.
526— The Refrigerator Question.
"Our first expressed lot of meat will
arrive at noon ; what is to be done with
it to keep it? The cellar is as
warm as out of doors and a good deal
worse. New milk put down there at
night sours before morning. A ham of
the janitor's is covered with blue mold
and is sticky to the touch, and salt and
saltpetre on the shelf are trickling away
in moisture, besides, the floor is muddy
and the steps are broken down — are the
other summer resorts around Uintah
Lake no better fixed — Swibob's and
Barnacle's and the Trulirural House?"
"Oh, that's all right; we are going to
have a good refrigerator."
"What, right away, to be built now,
in July?"
*'Why, yes ; as quick as the Fourth is
over the men are ready to come. We
waited for you to show them what is
wanted. You chalk out the plan for an
ice house and we can get plenty of ice to
fill it."
The greater number of refrigerators
put up for hotels and similar houses are
milures through so few people under-
stdnding really what is needed until they
have learned by dear experience. A re-
frigerator must be dry as well as cold,
not steaming and with the clammy mois-
ture of a cellar. It is often a good
scheme where such a humid vault has
nearly spoiled the meat in one day to
take the meat out and hang it in the
open air wrapped in a sheet and so keep
it a week longer. Such a failure of a
refrigerator as that, is a positive damage
instead of benefit.
It should be conveniently located
where it can be entered every few min-
utes, if necessary, without a long journey
or a chmbing of steps each time, if it is
not, a great part of the benefits of having
a perfect refrigerator are lost. And then
it should be so constructed that the very
frequent opening and\ shutting of the
door will not have the effect of driving a
warm blast through the mass of ice and
unduly wasting it besides keeping the
interior of the refriprerator always warm.
To meet all requirements some houses
have several remgeracors, each for a
special use. There is the Tremont
House at the other end of the avenue
with perhaps a dozen, of all sizes, from
the large storing rooms opened only once
or twice a day to the handy little box
holding cut meats close. to the kitchen
range.
ICE. ICE.
Frnits and
Vegeubles.
Milk and
Battel'.
Meats.
Beef.
Plan of a iarge hotel's cold atore rooms, front a lew
These are rooms of good size, say 6x10
and 6 feet high divided from each other;
doors opening in front, with one large ice
room above ; all ventilated and drained
and forming one gjeat ice house with
double walls filled with pulverized char-
coal. Thb is built in a dry basement.
Out at the Bubbling Springs House
they have a good ice house "that is made
to serve for many purposes, and it is
built out of doors, just four steps from
the kitchen door and therefore quite
handy. It is good because it is well
constructed with thick double walls
well filled in and is roomy, perhaps 10
xio inside. It is a two-story building,
the ice chamber being above; the ice
blocks resting upon a frame of oak scant-
ling. A zinc-covered floor leads off the
water; the communication with the room
below is hy af)ertures along the sides of
the floor. The roof is flat and covered
deep with gravel. A spreading cedar
tree partly protects it from the sun'o rays.
The defects of this ice house are these :
It is but one room and it is the one re-
frii^erator that must be used for every-
thing. When the door is open the entire
refrigerator is open and the hot summer
SAN JiRANCISCO HOTEL GAZETTE'S
^4
air rushes up into the ice chamber — and
the dcx)r is opened every few minutes
through the day. Then it has no win-
dow, and the cook having excellent
reasons for keeping his meat block with-
in it and cutting the meats there must
keep the door open while at work. It is
more than probable that several hun-
dreds pounds of meat and tons of ice are
lost every summer through the general
unhandiness and incompleteness of the
refrigerating arrangements. A very bad
break of this sort exists at the Balbriggan
House, where the arrangements are gen-
erally very good, and a seemingly perfect
square room refrigerator, with ice cham-
ber above, as in the preceeding speci-
men, stands conveniently at one end of
the kitchen. But when the carpenter
work on this one was nearly finished, it
happened that no sawdust could be ob-
tained. As it was winter time there was
no immediate need experienced ; the re-
frigerator was finished up without either
sawdust or charcoal being filled in the
double wall and it remains so still, serv-
ing as a receptacle to melt away from
two to three tons of ice each week with
very little effect in cooling anything in
the heated season.
These one-room refiigerators are, how-
ever, not the sort to have unless there
can be more than one-or two of them in
a house, each devoted to a different pur-
pose.
The great International Cafe had to
undergo two changes of proprietors and
be partly remodeled within before it ever
became the successful restaurant where
elaborate little meals made up of the
most diverse orders of viands could be
obtained in a reasonably short time after
the order was given. There being no
room and no calculations made in the
building for a convenient refrigerator
a number of small ice boxes were first
resorted to, set in all sorts of out of the
way comers, one holding one thing and
another something else, and it often
happened that every one of them would
have CO be visited before the required
articles were put together. A cook can
perhaps travel twelve miles up and down
stairs in twelve hours or sixteen miles
through several halls and passages and
back again in sixteen hours if he is re-
quired to do so, but he cannot cook
many dinners at the same time.
Thus it was when the waiters would
come rushing into the kitchen singing :
"Hey ; where's my order? Where's the
cook?'' The vegetable woman would
answer: "The cook? he's gone a travel-
ing down to the big ice box and when he
gets there he'll go excavating through the
ice to find something, but I guess he'll
be back in half an hour."
When the source of trouble at length
became fully understood at the Interna-
tional Cafe, something was pulkd down
and a refrigerator half as long as the
kitchen was puilt along the wall opposite
the range with so many compartments
that it was hardly possible for an oider to
come that the material could not be
found in one of these drawers. Since
that time, instead of one cook and a
losing business, the cafe has kept six or
eight busy, and had a profitable career.
TOP.
ICE. ICE. ICE.
Quail.
1
■\
1
Steaks.
Cutlets.
Fish.
Frogs.
S
Crab.
Croquettes.
Tripe.
Brains.
1
In all cases the construction ought to
be planned in view of the fact that cold
air descends and warm air rises In the
specimen above marked out the pro-
visions do not come in contact with the
ice. The long box at top is filled with
broken ice and has a zinc floor and the
drawers slide in and are cooled from
above through slits in the zinc so made
that the water cannot drip through. Of
course, like all ice boxes, the walls are
double and the lid which is drawn up by
means of a rope and pulley is the same.
rs
COOKING FOR PROFIT,
The common square ice box filled
with broken ice is also a good keeper of
fish and similar kinds of provisions that
are not injured by water. Put frogs' legs,
lamb's fries, brook trout and a few such
articles in muslin bags and bury them in
the ice and they keep a long time and
can be withdrawn easily when wanted ;
but, with that the usefulness of such a
box ends, for meat is injured by being
kept wet and by being washed after lying
on ice, and pans set on top of ice are set
in the wrong place, they should be be-
neath it.
In order that it may be clearly seen
how much is required of a hotel refrigera-
tor for all purposes let us look at the in-
ventory of the contents of one for
one day. There are :
Beef loins and roasts— always keeping
a supply ahead to allow it to improve by
keeping and become tender.
Cut meats and small meats — pans of
steaks, chops and sliced ham, loin of
veal, mutton, lamb, liver, etc., all car-
ried in warm.
Brine keg for corned beef and tongues
— it must stand in a cold place or the
Eickle will spoil in the course of three
ot days ana all the newly added [meat
with it.
Butter — oneiar at least, for cooking,
and probably the table butter likewise.
Lard — a can put in in a melted state.
Yeast — a jar just made and brought in
warm.
Milk and cream — the cans warm from
the dairy wagon and the milk pans from
the kitcnen for the milk to be poured in,
all brought in to be made cold.
Fruit and melons — they will not be fit
for the table unless cooled.
Ham and corned beef for supper— just
out of the broiler and brought m smok-
ing hot.
Roast meats left from dinner— brought
in warm from the carving table also
gravies and sauces, a dish of fish and
plates of croquettes or other side dishes
to be saved for another day.
Potatoes cooked to be ready to slice
up for breakfast, dishes of peas and com,
half a pudding, some cooked codfish, a
dozen bunches of celery, two or three
pies.
These things and more brought in for
this meal and soon taken out for the
next cause the ice house door to be al-
ways in motion.
Some reader will say this thing or that
shall not be put in, but managed some
other way, but it is futile fighting
against the inevitable. Perhaps a gallon
of boiling hot mush will be stopped at
the door and forbidden to be put in;
but, will be lelt on the kitchen table and
never be cold enough to slice and fry in
the morning and so next night the re-
frigerator will catch it. That is what it
is for. There should be a good one and
large, if only one is to be built.
527~A Good Hotel Refrigerator^
The annexed diagram explaining the
form and construction of a refrisjerator
that was found to meet all the require-
ments at a certain popular hotel, was
printed some time ago m "Hotel Meat
Cooking" since when I have heard of
two or three hotel keepers, who could
be named, having built refrigerators in
their houses after Ithat pattern and they
approve it. It seems advisable therefore
to reproduce it here, as it is at least a
safe pattern and not like a thing untried.
The dimensions might be varied to suit.
This gives a front view as the interior
appears when the doors are open. The
height inside is six feet ; depth, ft-ont to
back, five and a half j the middle com-
partment for the ice is three feet wide ;
the cold rooms on each side three and a
half. The drip from the ice is led away
by a zinc drainer, and the space below
is both dry and cold. The outside walls
are, of course, double, and filled in with
ei^ht inches of dry sawdust. This re-
fir^erator is built close by the outer door
on one side of a cellar basement, the
storeroom being directly opposite. It is
elevated a step or two from the door.
SAN J^RANCISCO HOTEL GAZETTE'S
i6
Ez:
-E.
—
■ —
B
A
B
—
C
Dz:
hd
says Mr. Farewell, "how much ice will
it take?'*
"You will require two tons a week, be-
cause, out of the same stock of ice the
Ice-pitchers will be filled, ice cream
made, and ice for the various other
needs taken. An ordinary two-horse
wason bed full is about a ton of blocks
of ice."
openmg
528— Potato Cream Soup
Meat.
Without
A Place for the blocks of ice
in front.
BB Cold rooms fitted with shelves.
Front doors.
C Space under ice floor and zinc
drainer where milk and butter may be
kept. Front door.
DD Small doors opening into the ice
box letting the cold air in.
EE Small doors open into a ventilating
pipe letting the warm air and vapor out.
Shelves.
One of the two rooms can be used to
hang joints of meats upon hooks set un-
der the shelves and be opened only at
long intervals while the other side used
for various purposes may have the door
in almost constant swing, and instead of
letting a warm blast be forced through
the ice every time the door is banged, a
self-acting spring door over the aperature
D closes with the momentary pressure.
Milk and butter easily take the flavors
of other articles of provision such as
onions and celerv, stored with them;
hence, the use of naving a special com-
partment for them in the refrigerator.
It is, unfortunately, a very common
supposition that the cellar is the best
place for the refrigerator, while, on the
contrary, it is generally the very worst.
A halt-cellar or basement partly above
ground and with a free circulation of air,
IS likely to be the best; and, yet, some
of the cooling rooms, which it is a pleas-
ure to enter, where everything has the
cool, fresh and solid appearance of a dry
winter's day, though the mercury outside
has climbed up into the nineties, are built
in recesses left for them in the walls of
the buildings on the same levels as the
dining room and kitchen.
"When I get my refriergator built
Neither meat nor soup .vegetables in
house. Took :
8 potatoes
I quart skimmed milk.
I quart water
^ cup butter
Carrots and onions from garden, very
small, about ^ dozen
Salt, pepper, slight grating of nutmeg.
Use two saucepans. Boil the potatoes
in salted water m one; the vegetables,
cut or chopped, in water in the other.
When the potatoes are well done drain
them, mash with the milk and butter and
stir through a seive or strainer into the
other saucepan containing the vegetables
The soup should be of the consistency and
appearance of cream with the minced
vegetables showing plainly. A little
flour thickening may be needed or more
milk.
Dinner.
Potato cream soup (3 quarts, 10 cents.)
Pickerel, boiled, butter sauce (30
cents.)
Roast loin of mutton (5 lbs, 55 cents.)
Potatoes steamed and browned (3
cents.)
Tomatoes stewed (i can, 15 cents.)
Bread custard pudding with sauce (No.
113 9 cents.)
Cherry p es (2 made of i can, 14 cents ;
crusts 4 cents.)
Milk, coffee, tea, butter, bread (20
cents.)
$1 60; 17 persons, g]^ cents a plate.
tne
lit," L
Meat arrived at noon.
COOKING FOR PROFIT,
Loin of mutton charged @ ii cents.
Lej;of veal @ 12^.
Beef loin ©15.
Liver at 12^. '
Sweetbreads free.
These prices are too high. They are
the prices that prevailed in ISpring, but
meat becomes cheap in July if ever.
Write to the butcher.
Box of fish packed in ice arrived,
charged 19 lbs @ 7 cents, and expressae;e
to pay.
So we are to have the refrigerator of
2he last pattern shown in diagram built
in a room back of kitchen, where for-
merly was a bedroom. The elevation is.
right for easy drainage. A grove of pine
and black oak shades the roof.
Supper.
First meal that caused talk. Superb
French rolls; fine creamery butter. Not
much besides, but these are a feast by
themselves.
Calf's liver, fried, plenty of gravy (10
cents.)
Cold roast mutton from dinner
(charged that meal.)
Baked potatoes (18, 3 cents — half left.)
Molasses pound cake, warm (i^ lbs,
14 cents.)
French rolls (30, 12 cents.)
Butter (12 ounces @ 24, i8 cents.)
Milk (3 qts., 19 cents.)
Cream, coffee, tea, etc., (19 cents.)
85 cents; 17 persons, 5 cents a plate.
529— Fried Liver and Gravy.
Only about half the people anywhere
will order liver when there is an alter-
native of cold meat or something else.
Cut about 8 thin slices, which will be
little over half a pound. Lay theni in a
frying pan with some drippings or bacon
fat and fry brown on both sides. Season
with salt and pepper while cooking.
Take up the liver and put into the pan a
heaping lablespoonful of flour and when
that has been stirred around, a cupful ot
hot water. Let boil up and strain over
the liver.
530— How To Bake Potatoes.
there is no better way than baking or
roasting either for ootatoes that cost five
for a cent or large truffles that cost five
dollars each. Pick out the largest and
smoothest potatoes to bake because any
size will do to pare and mash and even
if a person should waste part of a too
large one on his plate it would slill be
the cheapest dish of the meal. After
washing well cut off the ends of the
potatoes. It may not make them any
mealier, although some suppose it does;
but, it makes them look better, and as if
they had been cared for. Put them in
the oven as a rule just one hour before
the meal. When done instead of sliding
them into a hot closet or under the stove
to become dry and worthless, take up
each one in a damp] towel in the hand
and press it gently together and after
that cover the pan containing them with
the same damp cioth and keep them
warm.
531— Molasses Pound Cake.
Though there are fifty other good ways
This will be found quite an acquisition
to the list of cheap and easy cakes:
I cup sugar, small — 6 ounces.
I cup butter — 6 ounces.
I cup molasses — 12 ounces.
1 cup milk.
2 eggs.
6 cups flour — ji^ pounds.
I teaspoon each of ground ginger and
*-innamon.
Make the butter soft and mix it and
sugar, m9lasses, milk, eggs, and spices
together in a pan. Mix the powder in
the flour, then stir that in and beat up
thoroughly. Bake in two small cake
moulds. Makes 3 lbs @ 9 cents a
pound.
This cake can and ought to be made
with a cup of sour milk instead of sweet,
and a teaspoon of soda instead of the
ijowder— only sour milk is not always at
hand to use.
532— French Rolls.
As a rule a pound of light dough
makes 10 rolls of such a size that most
persons take two at a meal; but, as it
to.kes half a pound of liquid to make
dough of one pound of flour if we have
SAN FRANCISCO HOTEL GAZETTE'S
i8
three pounds of dough and make thirty
rolls of it they contain only 2 pounds of
flour, costing, probably, 7 cents. The
cost is increased by a few enriching in-
gredients and the yeast. To make
10 or 12 rolls out of a pound of dough,
however, we must raise them as light
and large as it is possible to do, like the
best baker's buns for lightness, only bet-
ter eating, and we have no calculations
made for poor Mary Jane's squatty little
lumps of Qough that she calls rolls. It
seems so easy to make fine rolls, es-
pecially with the compiessed yeast that
nas of late years come into general use
that the wonder is how anybody can
make bad ones even if they try. Gen-
erally the failure seems to be owing to
not using enough yeast, not setting the
dough in a suitable place to rise and not
giving the rolls time to become as light
as they might be in the pans before
baking. I think if those who keep
boarders could know what an advantage
this cheap luxury of fine rolls is to a
house — even to the extent of bringing a
higher price for board — there would be a
general cultivation of the art Of domestic
bread making. It does no good to make
fine rolls only once in a while and miss
the mark twice as often; and, perhaps
that is where the difficulty lies, the con-
stant care to do always the same way at
different times being so hard to exer-
cise.
1 am asked "Do you put eggs in the
rolls,'* and the answer is no — not in the
every day kind that is good enough for
anybody all the year round ; but, there
are varieties of rolls of different degrees
of richness that are made with eggs, such
as butter rolls and tea cakes. It is not
so much what they contain as the way
the dough is managed that makes them
good. Take :
2 quarts or pounds, or 8 cups flour.
2 large cups sweet milk (water will do.)
I cent's worth compressed yeast.
I tablespoon sugar.
|4 tablespoon salt.
Butter or lard size of an egg — 2
ounces.
If the rolls are for 6 o'clock supper,
any time in the forenoon will do to mix
the dough. Noon is a good time in
summer. Make a hollow in the flour,
dissolve the yeast in the milk and pour I he
it in, add the sugar, salt and half the
shortening, stir up into stiff dough, turn
it out on the table and work it well with
the knucklej. ^ Slightly grease the bot-
tom of the mixing pan which you have
scraped out clean, press the lump of
dough down into the greased pan and
turn the greased side up— which prevents
a crust drying on the dough while it is
rising and helps the appearance of the
rolls. Then set the pan on an upper
shelf where it will be warm and let stay
there until 3 o'clock. At that time work
the dough on the table again and put it
back to rise another hour or more.
Work the dough again with the
knuckles, roll it out to a thin sheet.
Brush over with the remaining butter or
lard melted, cut out with an oval cutter,
double over, place in a pan far enough
apart not to touch, rise an hour and
bake in a hot oven about eight or ten
minutes. Brush over with clear warm
water when done.
Mrs. Tingee looked incredulous when
I told her to bake these rolls only 8 or 10
minutes— thought they would not be well
baked but they will. Had to explain
that the lighter an article is the quicker
it bakes— that a souffle or meringne may
be done through in three minutes ; a per-
fect sponge cake will bake in 20 minutes
because it is light and full of air
spaces while a fruit cake of the same
size requires 2 hours. Rolls are spoiled
by dry baking. Hotel cooks have their
ovens hot, hotter, hotest.
There is a patent roll cutter made and
for sale, which forms the rolls of the right
shape and makes the depression across the
middle to fold them over by. The size
of the rolls may be governed by the
thickness or thinness to which the sheet
of dough is rolled. In order that these
or any sort of rolls may have a good reg-
ular shape it is necessary after the dough
has been kneaded and rolled, to let it
alone a few minutes while you get pans
ready or do something else that it may
lose the elasticity which causes it to puii
back out of proper form.
533— About Compressed Yeast.
There are but few towns now where
compressed yeast cannot be obtained,
' express senice being so nearly uni-
19
COOKING FOR PROFIT,
versal. Thb yeast is a great saver of
time and trouble. Although the ex-
pense of purchasing it may amount to
several dollars during a season at a resort
it is money well spent if there is anv busi-
ness done worth counting at all. It
comes in cakes wrapped in tin-foil which
retail at 2 cents or 5 cents, according
to size. Will keep about a week in cool
weather or in a refrigerator, but should
be obtained from the manufacturers
frcoh every day or two if possible. It is
the quickest kmd of yeast, as by using
a double quantity good rolls and bread
can be made ana baked within three or
four hours. To use it take half a cake
or more, crumble it mto tepid milk or
water and let it dissolve, then pour all
into the flour. Those who cannot obtain
the compressed yeast, or who object to
the expense of it can find full directions
for making yeast of the best and strongest
liquid sort at Nos. 257 and 258.
Breakfast.
July 4.
Oatmeal i cup raw, 2 cents.
Beefsteak (2 pounds loin, clear, 4c
cents.)
Eggs, scrambled (6 orders, 12 eggs, 17
cents.)
Potatoes, stewed in cream (7 cents.)
Biscuits {2 doz., 15 cents.)
Batter cakes (cheapest; 3 pints batter,
8 cents.)
Syrup (t2 cents.)
Butter (i pound for table and steak,
25 cents.)
Milk, cream, coffee, tea, 22 cents.
$1 48; 19 persons, nearly 8 cents a
plate.
134— Potatoes Stewed i.r*. Cream.
Variously called stewed potatoes,
minced potatoes in cream, and other
ways, and a favorite way with many
people. Take cold cooked potatoes,
slice them as thin as possible into a stew
pan, pour in good milk to come up even
with the sliced potatoes and set over the
fire. While it is heating, chop the po-
tatoes small with a knife point, add salt,
butter and cream, according as can be
afforded. When made as most people
like them these are almost as thick as
mashed potatoes.
535— blabber Batter Cakes.
About the easiest, quickest made and
best batter cakes, are made with only
four ingredients, viz-, "clabber," or milk
curdled by souring, flour, soda and salt.
Take a little sifted flour in a pan,
add the "clabber" until it can be stirred
to the proper consistency to bake on a
griddle, then add a little salt and soda.
There is no measure to give only that in
a general way 2 cups of sour milk needs i
teaspoon of soda.
When you make other flour batter
caKes, syrup, eggs and shortening are
needed — the syrup to make them brown
easily — but these "clabber" cakes need
nothing but what is named above.
This is the Fourth, the great excursion
day. Flags are flying at the large hotels
at the depot and at the Trulirural House.
There is some danger that a few of the
straggling excursionists may come to bur
house to dinner and we are not prepared.
Stores have not arrived ; scarcely a thing
in the house besides the meat and fish.
So much uncertainty it is useless to pre-
pare extra dishes or even ice cream, but
it is well enough to make a little larger
quantity of such plain things as we must
have.
Dinner.
Tomato and green pease soup (4 qts.
28 cents.)
Fillet (leg) of veal stuffed {4 pounds
veal, 52, and dressing 5; ^7 cents.)
Potatoes mashed and browned (10
cents.)
Com (i can, 15 cents.)
Plum pies (4 covered, of two cans
plums 28 ; sugar, 6 ; crust, 10 ; 44 cents,
24 cuts.)
Cream curd pudding with sauce (al-
lowing full price for the soured milk, 27
cents.)
Second cooking :
Fish, fried (12 pieces, 2% lbs gross, 25 ;
lard, 5 ; 30 cents.)
Mutton chops (2 pounds, 24 cents.)
E^gs (6, special order, 8 cents.)
Milk (6 quarts, 18 cents.)
SAN FRANCISCO HOTEL GAZETTE'S
30
Bread (15 cen*vS.)
Cream (i qt., 20 cents.)
Coffee (one-third pound, 10 cents.)
Butter, sugar, etc. (20 cents.)
Total dinner, $3 26; 30 persons, 11
, cents a pi ate.
In this case it turned out as was half
expected lor at just about the time that
the regular dinner was ended there came
two little parties of five and six persons
respectively, making eleven more to fur-
nish dinner to. Such little parties com-
ing on the heels of a meal are generally
profitable to the hotel keeper. On this
occasion there was enough soup, coffee,
potatoes, pudding and pie remaining and
the fish and mutton chops specially
cooked made up a good and plentiful
dinner at an additional expense of less
(No. 171) the fillet of veal being the same
as the round of beef and solid meat.
The dressing is pressed into the cavity
left by removing the bone, and inclosed
also by the skirt of fat, which should
be left on the meat drawn close and tied
around with twine. The surplus stuffing
may be baked in a small pan and served
with the meat and gravy. For best
stuffing see No. 62. Half the quantity
will serve for veal, and an egg added
will make it richer. Drippings, lard or
butter can be used instead of suet.
538— Cream Curd Piidding
Our wretched cellar sours the milk
than a dollar. The party of eleven con- ^^hy^^^erful ra^^^^^^^^ ^Thl.^^nln^
tributed so cents each, the regular price \ P^^ "^ f^^^ ^^ this place. This morn-
-•' > & f jjjjg ^gg(j some curdled milk lor batter
per me2l.
In calculating quantities to be pre-
pared it is never necessary to count one
portion of every dish to each person.
Perhaps some who take fish will decline
meat, or will take com and not potatoes,
and only half the number will call for
pie.
536— Tomato and Green Pea Soup.
One of the best looking soups when
the pease are green and the soup is rich
colored. This day it was the soup of
necessity rather than choice for in truth
we had a half can of tomatoes (8 cents)
and nothing else for soup unless the late
and neglected garden would yield some
trifles. Found a few green pease, not
enough to use as a vegetable, but about
two cupfuls (10 cents) are plenty in soup,
also some carrots and onions as thick as
straws. Where there are no herbs, or
cloves, or parsely a very small quantity
of the feathery green carrot leaves may
be used with advantage, minced and
dropped in the soup just before serving.
Made tomato soup as directed at No.
166, and let the green pease cook in it
about one-halt hour. Made four quarts
and used one-half can tomatoes. Little
burnt sugar to improve the color.
537— Stuffed Fillet of Veal.
The same in the main as the brisket
cakes and still there remained 4 quarts
more, and part of it was cream. It
would make good cream cheese or smear-
kase if it could be spared, but there be-
ing none of the usual pudding ingre-
dients in the house this comes in oppor-
tunely for a good pudding. Curd from
the cheese vats, that has been curdled
with rennet and is not sour, is the chief
ingredient in the genuine cheesecakes of
old Maryland cookery; mixtures made
too rich for everyday dinners. This is of
the same kind and can be baked without
a crust of pastry ; it is a pudding and not
a tart or pie.
I pound or little more of scalded curd.
J^ teaspoon soda.
% cup sugar.
^ cup butter.
I cup fine or minced bread crumbs.
I cup milk.
Nutmeg or other flavoring.
3 eggs.
it does not make much difierence how
the ingredients are put together, but it is
best to first take the dry articles and
pound thena smooth and then add the
eggs and milk.
To obtain the curd set the pan con-
taining a gallon of curdled milk on the
stove when it is not very hot and let
come to boiling heat, then pour it into a
fine strainer or in a napkin to drain.
There will be nearly a two-quart pan
of pudding from the above ingredients..
Bake light brown and serve with a sauce.
21
COOKING FOR PROFI i\
Supper.
A fragmentary meal. Great rival dis-
plays of fireworks getting ready in the
shrubbery of all the resort houses around
the lake. Nobody caring about eating.
Oatmeal {2 cents.)
Cold veal (8 slices, charged at dmner.)
Fried liver (10 cents.)
Beefsteak (i pound flank, 13 cents.)
Codfish in cream (5 cents.)
Potatoes baked (3 cents.)
Smearkase (No. 388— of 2 qts. milk,
^ cents.)
French rolls (45, 20 cents.)
Cake (12 cents.)
Butter li lb. creamery, 25 cents.)
Milk and cream, (22 cents.)
Cofiee, sugar, etc. (10 cents.)
$1 30; 22 persons, 6 cents a plate.
"Alter the Fourth," says the reburt
proprietor, "we must begin and get
ready for the rush."
"Will there be a rush?'*
"Oh, the people have to come some-
time—they always do."
"There has nobody come yet — seems
to be getting late."
"No, this isn't late, it is early. I never
looked for anybody to come until after
the Fourth."
"No?"
"They cannot; the schools don't close
till now, the weather is cool at their
homes all through June; the Govern-
ment employes do not take their vaca-
tion till now and so many people will
not leave their homes for lear they may
be burned up on the Fourth, or be en-
tered by roughs."
"And yet Black's Hotel over here,
has had, so they say, ninety boarders for
a week or two past."
"Oh, well, the people he gets would
not come here, anyway, and they that
will come here would not go there. He
lets them fiddle and dance all night if
they wish to, and drink beer, and row
boats and sail and fish on Sundays."
"They would not stay here a minute"
"I suppose not."
"Ana biiii they pay Black about nine
hundred dollars a week
"Well, I don't expect this thing to
make any money, but if it pays its own
expenses and keeps me and my family
piv:uisantly I shall be satisfied."
"I*m afraid your profits will never
compare with Black's profits,"
"Well, well; we will be virtuous and
we shall be happy."
529— Shall We "hav7 a Bill-of-Fare?
The answer that was reached when
this question was discussed at this place
was, that a bill-of-fare is a luxury that
shonld be indulged in if possible and
that in this case it could be adopted for
dinner and was necessary, but was not
needed for breaskfast or supper to an ex-
tent commensurate with the trouble of
preparmg it
At the Pansyblossom House where I
put in one summer they had never be-
fore run a bill-of-fare but were quite de-
lighted with the apparent ease, the neat-
ness and economy of the bUl-of-fare
plan. I heard somebody saying, when
the busy season was over, that the pro-
prietor intended to run a bill all through
the rest of the year after that "for then
instead of settmg out a lot of dishes to
each person he would only have to g?ve
them what they called for. The sequel
to that stor}' I never knew, but feel sure
the bili-of-fare was not kept up. It is
harder for the cook and requires knowl-
edge of tne names of dishes that poor
Mary Jane does not possess. Here at
Uintah Lake it was allowed that it would
be the stylish thing to have one.
"But 1 don't see how we can" says the
landlady.
"Didn't you have a bill-of-fare last
year?"
"Why, no, of course not. The girls
just called off what we had."
"Were they sweet-voiced German
girls, like these who cannot warble out
the names of our dishes with any more
distinctness than an opera singer might
give the words? And if so I don't see
now you ever let your guests know what
you had for them to choose from. The
Dills cannot be printed daily in this coun-
try place. We can get blanks printed
however, and write the dishes in the
proper places."
"When I was clerk at the Rushbottom
House at Limbertown," says the mana-
ger, "we used to have seven different
Biils-of-fare all printed at once, one lor
each day of the week so when Monday
came around we brought on the Mon-
SAN JPRANCISCO HOTEL GAZETTE'S
22
day bill and so on through the week —
why would not that do here?"
"Would not do at all because of the
location for one thing, for it will pften
happen that not a single dish^ that is on
your bill-of-fare can be obtained when
wanted ; but it would not do for other
reasons, because such a way defeats the
object of having a bill and makes the
hotel like an almshouse or House of
Correction where they have a certam
fare for each day; their boiled beef day,
their suet puddinsj day, their pork and
beans day and so on perpetually."
Then the housekeeper spoke up ;
"At the Water Cure Home at Camp-
meetingville in the Great Frying Pan
Valley we used to get along very well
with having the waiters call off what we
had, but then we never had but two
kinds; still, that seemed to be enough."
"Ah, yes," chimed in the proprietor
facetiously, "but this will not be a water
cure so much as a sort of hunger cure,
and we must have variety. If we don't
feed the people well they may be going
ovtr to tne Trulirural House where they
can board cheaper."
"It is impossible," the cook said, "to
set a superior table and distance rival
houses or to get the full credit of your
more liberal providing without a bili-of-
fare. Suppose we have but two kinds of
meat, there will be and ought to be
about six kinds of vegetables, which are
cheap and attractive if properly cooked |
and which make up a good meal, and it
would be tedious to call off so many
while very few at table would really have
opportunity enough to choose what they
wished as they do from a piinted list.
There is just one other way; that is, to
call the meats only, and set out the
full array of everything else that is
ready in small dishes. Plenty of people
like that way best, for they get plenty set
before them and eat whatever strikes
their fancy. The great objection to it is
the great waste entailed. I'he perfection
of all plans is to have a new bill-of-fare
printed for each meal that comes, break-
fast, lunch, dinner, supper, always new.
That method leads to the smallest pro-
portion of waste and greatest freshness
of cooked dishes. The expense of so
much printing and the fact of there be-
ing so litde to change in the breakfast
and supper menu leads nearly all hotel
keepers to get the bills for these meals
printed once for all, the same bill for
weeks or months, while they change the
dinner bill every day. Rather than do
this I would 'call off the breakfast and
supper and have but few dishes; for
dinner, as said before, a written or
printed bill-of-fare is indispensable."
Breakfast.
Baked Pork and Beans.
Tea, Coffee and Chocolate.
MISCELLANEOUS.
White Rolls. Muffins. Corn Bread*
Griddle Cakes.
Dry Toast. MUk Toast Buttered Toast.
Chipped Beef with Cream.
Oat Meal Mush.
BROILED.
Beefsteak, plain or with onions.
Mutton Chops. Pork Chops.
Breskfast Bacon. Ham. Veal Cutlets.
EGGS.
Boiled. Fried. Scrambled. Poached.
Omelet.
FRIED.,
Liver and Bacon. Codfish Balls.
Fresh Fish. Mush. Sausage.
Corned Beef Hash.
POTATOES.
Baked, Fried, Lyonaise, Stewed.
In order to point out the the detriment
these unchangeable breakfast cards are
to the quality of the dishes served, here is
a copy of one that was in use at a good
two-dollar-a-day hotel. There are so
many articles offered to the person at
table, there are too many, but no more
than rival houses offer and no more than
is expected. It was a rule of that land-
lord that nothing must be crossed off his
bills.
"Our list is so small," he would say,
"that we cannot afford to drop even one
dish from it." Consequently, although
the meats might be cooked only as
wanted there were many other articles
that were necessarily prepared before-
hand and by the usual contrariness of
the luck when the corned beef hash,
the com bread, codfish balls, or what-,
ever else was fresh made, as good, as
^3
COOKING FOR PROFIT.
bright colored, as rich, as well flavored
as It could be there would not be one
order for it; but, when it had been put
away, brought out again and wanned
over, lost its furst good quality and looked
common and stale, then by the same
blessed luck, everybody in the dining-
room would be seized with a desire to
have some. Did we try another way and
make only five codfish balls instead of
twenty— determined not to have any left
over— that very morning at least twenty-
five people would call for codfish balls
at once.
But here at Uintah Lake we will not
have any breakfast or supper bill and
you shall see how we will make the cod-
fish balls go, each one to its proper
plate.
Mr. Farewell's consultation, as it
seemed to be, with the manager and the
house-keeper wai only a pretense for the
purpose of reconciling them to the daily
task in store for one or other of them of
writing in the blank menu for dinner, for
he had long ago decided that point for
himself and taken pride in selecting a
handsome heading of fine type with
flourishes, which announced that this
was the dinner, on such a date, at The
Eyrie, Uintah Lake, State of Cornuco-
pia, John Smith Farewell, proprietor:
Dinner.
ROAST.
BOILED.
SOUP.
FISH.
ENTREES.
VEGETABLES.
PASTRY AND DESERT.
Assorted Nuts. Raisins. Tea. Coffee.
That is a copy of our blank bill-of-
fare, as simple as could be made, having
the headings, and blank spaces for
writing in. It seems, at first glance,
that a number of stand-by dishes such as
roast beef and mashed potatoes might as
well be printed in and save so much
writing; curiously enough, however, ex-
perience shows that your boarders look
only at the writing and you seldom get
a call for anything that is in print. Let
there be stewed tomatoes printed in
place under the vegetable heading and
one can will last a week, but write stewed
tomatoes and you need two cans in one
day. It should be all written or aU
pnnted.
Breakfast.
July 5-
No oatmeal in house.
Veal steaks {2 lbs, 26 cents.)
Mutton steaks or rough chops (2 lbs,
22 cents.)
Butter gravy for meats and eggs (6 oz,
7 cents.)
Stowed eggs (22 eggs, 28 cents.)
Potatoes minced and browned. (7
cents.)
Biscuits (14 fresh made, 8 cents.)
Rolls (14 lefi last meal warmea over.)
Batter cakes (No. 402—1 qt, 8 cents.)
Coffee 5, tea i, milk 12, creaai 10,
syrup 10, butter ^ lb, 10, bread baked
IS-
$1 69; 21 persons, 8 cents a plate.
540— Broiled Mutton Chops.
Lay the chops on a plate and touch
both sides with the butter brush. Broil
over clear coals about five minutes, turn-
ing over only once.
Put a tablespoonful of butter into a
tin pan, together with as much water
and a pinch of salt and pepper. Shake
together and when the chops are done
let ihem lie in the pan and form their
own gravy.
541—Stewed Eggs.
These are eggs poached, a large num-
ber at once, then partly chopped.
SAN FRANCISCO HOTEL GAZETTE'S
24
seasoned and dished up by spoonfuls.
Drop into a saucepan of water that is
boiling gently (See No. 93) about a dozen
eggs and cook medium or until the yolks
begin to harden, then either drain away
the water or dip the eggs into another
vessel. Throw m a few small lumps ot
butter, salt, and if you have white pep-
per a little of that. Cut each egg in four
with the edge of a spoon.
542— Potatoes Minced and Browned.
edge, and you have a long roll of dough.
Place it in the tin and brush over with
the brush dipped in a teaspoonful of
melted lard and set on a warm shelf to
rise. The use of beinp particular how
you fold up the dough is that if done
right the loaves rise even and smooth
without a break, but if wrong they rise
and split open at one end. This is a
daint)^ sort of bread that makes baker's
bread ashamed.
Dinner.
At No. 82 find potatoes minced and
browned in entire dishes for restaurant
orders. At No. 534 find potatoes minced,
in cream. Another way is to put the
minced cold potatoes in a baking pan,
mix in a little mUk, butter, pepper and
salt and brown the surface in the oven.
Serve spoonfuls in flat dishes.
543— To Warm Over Rolls.
Take rolls left over from the previous
meal, place in a pan and cover with a
wet cloth, half a cotton flour sack or
piece of old table cloth dipped in water
will do. Set in the oven and by the
time the cloth is dry the rolls will be as
good as if fresh baiced — for such as are
not critical judges of fresh bread.
Some nights when the bands are play-
ing and rockets flying it is exceedmgly
inconvenient to stay at home and mix I
dough, and a pan of rolls left over on \
purpose may do to satisfy the inexorable
breakfast bill-of-lare at such a time.
544— Fine Bread.
Lake trout, baked, gravy, (2 lbs, 20
cents.)
Veal pot pie (meat, 24, crust, 4—28
cents.)
Potatoes mashed, browned (5 cents.)
No other vegetables in house.
No butter in house.
Cherry pies (2 with 1 can cherries, 14;
crust, 4; sugar, 2 — 20 cents.)
Cottage pudding, hot cream sauce (2
lbs, 20 cents.)
Milk, cream, coffee, tea (26 cents.)
$1 19; 20 persons, 6 cents a plate.
That meal used up last of first lot of
meat except sweetbreads reserved.
Bought jar fresh butter at neighboring
creamery at 20 cents a pound. Bought
canned goods at country store.
545— Veal Pot P.e.
If such good bread can be afforded the
receipt for French rolls (No. 532) may be
used. That quantity makes two loaves.
After it has been kneaded on the table
the last time, as if for rolls, divide it in
two and work up into round shape, then
let them remain a few minutes while you
grease two long and deep bread tins.
Take your loaves, the rough under side
up, and press a long depression down
the middle with the knuckles. Then
fold over one edge into the depression
and press that down; then the other
Put into a saucepan the pieces of veal
that will not slice into neat cutlets, rinse
off with cold water, then fill up and boil
about half an hour. Take up the meat
and cut it all into neat pieces as near one
size and shape as can be, put in another
saucepan or other pan and pour the
liquor it was boiled in to it through a fine
strainer. Put in a slice of salt pork, an
onion, half blade of mace or half tea-
spoon of powdered sage whichever may
be at hand, for all are good seasonings
for veal ; boil half an hour longer, add
salt and pepper and thicken with flour
mixed with water. Then drop spoon-
fuls of dough on the surface, set in the
oven and let cook about twenty minutes.
Milk may be added to the liquor some-
times for a change, making a white stew
and then there should be a little greea
parsley in it.
?5
COOKING FOR PROFIT.
The use of taking out the meat and
cutting when half cooked is for the bet-
ter appearance on the dishes, as the
pieces keep their shape and may be
placed two in a dish with a light dum-
Ung on top.
.46— Pot Pie Dumplings.
To make them, whether dropped far
apart as aumplings or close together as
one covering of crust, so that they will
remain lir^ht after cooking and not go
down like lumps ot lead, it is necessary
to mix the dough so boft that it must be
taken up and dropped with a spoon. All
that is needed is :
2 cups flour.
I heaping teaspoon baking powder.
Salt.
I cup water.
But sour milk and soda can be used
and save powder. And to make a rich
yellow sort an egg, or two yolks may be
added. Mix the powder in the Hour,
pour in the water and stir hard for one
minute then drop into the boilng stew.
547— CottagD Pudding.
This, as well as the molasses pound
cake is a great acquisition to the list of
cheap cakes, for a good sort of cake it is,
although served as a pudding. S9me of
the large city bakeries are selling it now
in different forms (See No. 285.) It is
good likewise as a sally -lunn for
breakfast, being not too sweet or rich,
but short, light and wholesome:
1 cup sugar — ^ pound.
^ cup butter— Ji poimd.
6 eggs.
2 cups milk — a pmt.
3 large teaspoons powder.
6 cups flour — I V2 pounds.
Make up like pound cake by cream-
ing the butter and sugar together, add
the eggs two at a time and beat in well,
then the milk. Mix the powder in the
flour and stir in. 1 '.eat the mixture well
with the spoon.
This makes two cakes in the common
shallow tin baking pans about ten inches
long. Let the batter be less than an
inch in depth to bake easily, and sift
some granulated sugar on the surface be-
fore putting in the oven and the cakes
will come out nicely elazed. One will
serve to slice for puading with sauce,
the other for cake. About 35^ pounds
costs 28 to 30 cents.
548— Cream Sauce for Puddings.
Boil rich milk or cream with stick cm-
namon or broken nutmeg in it and sugar
to sweeten. Stir in a spoonful of starch
mixed with cold milk.
Supper.
No meat in the house, b'lt some fish
left yet. Good country lake house sup-
per. "^
Fried trout (18 pieces, 4^ lbs gross,
@ 8, 36; 2 eggs, and commeal 4; lard,
^ lb, 7—47 cents.)
Potatoes plain boiled (3 cents.)
, French rolls (24, 10 cents.)
Cherries {2 cans, 28 cents.)
Cake (No. 547 — 13 cents.)
Butter 10, milk and cream 20, coffee,
tea, sugar 9 (39 cents.)
$1 40; 20 persons, 7 cents a plate
549-ls Fish Cheaper Than Meat?
A few meals back some pickerel, home
caught, is credited in our account, to
the boys, as worth ten cents a pound,
that is net weight. That Is what the
fish we get by express seems to cost as it
is put in the pan. It is bought at VVhite-
fish Bay at seven cents, packed in ice
and boxed; but it has to be expressed
over two railroads in some way that
makes it pay double rate, and twenty-
five pounds costs 50 cents, and there is
another carriage from the depot. Al-
though they come clean as to the insides,
the heads, fins and backbones take away
one-sixth of the weight, on an average,
of different kinds of fish. Therefore, 25
lbs @ 7 cents and 50 cents added costs,
$2 25. Take off one-sixth in trimming
before cooking and we have scarce 21
lbs of fish for that sum, it being nearer
eleven cents per poimd than ten. As
there is waste, likewise, in all other kinds
SAN FRANCISCO HOTEL GAZETTES
26
of meat, the only fair comparison that
can be made is with the solid, boneless
round of beef (No. 516) which we buy at
thirteen cents. There is then a ditter-
ence of three cents in favor of the fish,
but if we cook it by breading and frying,
the cost of fish and meat is about the
same and our fish supper with fruit and
cake is not one of the cheapest meals.
The conditions are, of course, only local
but are stated at length because they are
likely to be much the same at a great
number of resort houses.
550— Fried Lake Trout.
None of these tea-kettle cooks, either
in this house or around at the neighbors',
I find, have ever seen frying by immer-
sion in hot fat before. Mrs. Tingee,
too, I remember, although she had kept
house fifteen years and a boarding
house ten, had never known that pota-
toes could be cooked by dropping them
raw into hot fat— as French fried, and
Saratoga chips— neither did the two
ladies who boarded with her, the retail
merchant's wife and the photographer's
wife, they all thought that in every case
potatoes must be boiled first. After
thinking it well over I concluded not to
mention frying fish that way to her, be-
ing afraid to go into her kitchen and
take her whole pound of lard at once, if
I could ever find so much there, and j
Eroceed to make^ it hibsing hot over the
re, because it is dangerous to have a
kettle of hot lard on the fire and a lady
fainting around, both at one time. We
grow reckless of lard where we cook tor a
number of people every day, who pay a
fair price for board and have something
good to eat, and generally, besides, have
a jar full of roast meat fat and melted
suet that helps out without depending
upon it except for a tew things that must
be fried of a good clean color. It does
not really consume much lard or fat to
fry in it, as the same can be used several
times over if care is taken not to let it
burn black, still, in counting the cost it
has to be remembered that the pound of
lard put in the frj'ing pan becomes worse
and darker with every frying and at last
has to be thrown away.
Cut the fish in pieces across without
splitting it, if the full flavor of the
fisti is desired rather than the fried crust.
Beat one or two eggs with half their
bulk of water. Pepper and salt the
pieces of fish well, dip them in tne egg
and then in com meal, coat well by
pressing, then drop into lard that is hiss-
ing hot and fry brown, allowing 8 or 10
mmutes for the fish to get done to the
bone. Dredge a little fine salt and keep
hot in a pan in the open oven until
served
To fry without using eg^s, mix i cup
of flour and 2 cups powdered crackers
together. Dij) the pieces of fish in milk,
then in the mixture, coat well, dipping
twice if necessary, and fry brown. (See
Nos. 13, 98 and 314.)
551 Potatoes Plain Boiled.
To go with hot fried fish there is no
form of potatoes better than plain boiled.
Pare them first and put on in salted
water. When done drain off the water
and serve the potatoes out of the sauce-
pan as wanted.
"Roll on, thou deep and dark blue
ocean, Roll!"
Cold day for resort keepers. Fierce
north-west gale been blowing all day.
This green little two-mile lake has been
trying to lash itself into a rage and
swamped all the skiffs.
Second lot of meat :
Ham charged @ 15 cents.
Mutton @ 10.
Loin beef @ 12^.
Rib roast beef @ i2j^.
Bacon @ i2j^.
Salt Pork @ 10.
Liver @ 12]^.
Sweetbreads, i H) free.
Some reduction in prices from former
lot, but too high yet, and the loin has
over five pounds of suet and waste fat
and mutilated kidney in it, and they sent
us no lamb.
Breakfast.
July 6.
Oatmeal (3 cents.)'
COOKING FOR PROFIT.
Ham broiled (6 slices, ii oz. net,
equal to i lb gross, 15 cents.)
Mutton chops broiled (11 chops, 2 lbs,
20 cents.)
Poached eggs on toast; (16 eggs, 20,
and toast buttered 7—27 cents.)
Broiled potatoes (few, and baked 12,
5 cents.)
Batter Cakes (i qt. with 2 eggs, No.
403, 10 cents.)
Syrup do cents.)
Butter (average of many meals, 12 oz.,
15 cents.)
Milk and cream (average, 21 cents.)
Coffee and tea (average, 5 cents.)
French rolls (16, 8 cents.)
$1 39; 20 persons, 7 cents a plate.
552- Cutting Up a Ham.
One of the most serious calamities that
ever betalls Mary Jane is the sending
her a whole ham to cut up, all by her-
self: it is a calamity to the ham, too,
when she has whittled it and hacked and
torn k with her little case-knife that she
tries to sharpen on the edge of the stove.
Her reliance and the reliance of most
private families is upon the butcher gen-
erally:, to slice the ham before sending it,
but in that case good ham is never as
eood as it might be because it is cut too
thick and being sawed through the bone
from one end to the other many of the
slices are of such a sort that a little of it
goes a lon§ way. We have in our kitchen
a meat block, a meat saw and a small
cleaver, besides good knives. These
things are indispensable both ioz econ-
omy and good quality of the dishes we
cook. Without them our choice ham
that costs iq cents -a pound gross, and
when the bone and rind is counted
out, costs somewhere between 20 and 25
cents, might all have to be whittled away
in shreds and shavings without a respect-
able slice among them. The best and
most saving method of dealing with a
ham is as follows :
^
First, saw off the butt end of the ham
as shown above, taking the projecting
point of bone that is easily found for a
guide where to cut. The lower wood-
cut shows the inside of the butt where it
has been cut and the black lines show
where the knife must go to separate the
meat on both ^ sides from the irregular
shaped bone. There are then two
pieces of ham, all meat, ready to be cut
m slices, the thinner the better, with
a sharp knife. Then cut down the large
or mam portion as the line shows, from
the shank to the bottom. There is a
bone that guides the knife down that
mark. All the piece on the right is
solid meat ; the best part of the ham, and
makes the handsomest slices. The
other side can be sliced part way or be
used for boiled ham.
'553^Broiled Ham!
Strange it seems, but it will hot do to
make a regular practice of broiling ham
over the stove hearth because it ruins
the stove for drawing. After broiling a
lot of ham where the smoke bova tne
SAN FRANCISCO HOTEL GAZETTE'S
28
broiling goes into the draught, the fire
will go almost out and something gen-
erated by the salt in the stove pipe pre*
vents the fire being good again for a
whole day. A few shoes for a family
may be broiled without the bad effect
being noticeable but when the house is
full of people it may save trouble to re-
sort to frying.
It was thought here that charcoal
would have to be provided, but the wood
embers drawn out into the ash pan prove
to be sufficient to broil over, thus far.
Slice the ham thin and broil — if you
can broil it — over clear coals about five
minutes, turning it to get a good even
brown on both sides.
554— Poached Eggs on Toast.
A neat little way of poaching eggs for
a few people is to take tin muffin rings,
the kind without bottoms, put them in a
frying pan of salted boiling water and
break an egg into each one and let it
cook. Take up ring and all with a cake
turner or shallow perforated ladle and
take off the muffin rin^ after the erjg has
been placed safely on its piece of
buttered toast. We call this good for a
few people, because when there are
many it takes too long. (See No. 96.)
555 — Fam y Toast for Poached Eggs.
Cut for each dish three slices of bread
very thin and quite square in form.
Toast them, butter them, place one
square in the middle of the dish. Cut
the other two squares across comer-
wise and you have four triangular pieces
to place around that in the dish, the
points oucwards.
and if done before time to dish up can
be kept hot in a pie-pan without spoiling.
557- Trouble With the Coffee.
556— Broiled Potatoes.
They can be done in two ways, either
cold boiled potatoes may be sliced,
buttered v.'ith a brush, placed in the
hinged wire broiler and broiled or toasted
over the fire, or raw potatoes may be
done the same way. The boiled pota-
toes are quickest done and are much
lUted. Should be sprinkled with finely
minced parsley and with salt and pepper
We are having bad coffee, it is poor in
taste, worse in appearance; has that
dirty color as if mixed with ink and none
of the reddish-brown hue 9f good coffee.
People here don't care much, as milk
is the principal beverage except for two
or three. That makes no difference,
however, for the coffee must be not only
good but superlatively so. Proprietor
good naturedly says it is the fault of that
common twenty-cent coffee, that is the
only grade the country store can furnish,
and we must wait until the good coffee
I comes with all the other groceries. But
it is not that. If they bring coffee that
costs fifty cents a pound it will be as bad
when made as this is, unless there be some
other method of maidng adopted. I
have blamed the coffee pots and tried
and discarded three because they have
lost their bright tinned inside and allow
the iron to act upon the coffee and have
taken to a bright tin pail, with some im-
provement but great unhandmess. There
IS one remedy for bad coffee but it is a last
resort. In hotel work we go a long way
around to avoid using eggs to clear cof-
fee with. It is a constant tax to have
to use half a dozen eggs every time cof-
fee IS made when eggs may be both dear
and hard to get, and we make fine coffee
without, by dripping through a sack into
an urn that has an earthen jar or porce-
lain lining inside instead of metal. But
here the common family coffee pot is the
only utensil to use unless we send to
Lakeport for an urn.
Tried the egg remedy and it proved
satisfactory. Put the grourid coffee in b
small deep pan with a cup of cold water,
broke in one egg and mixed well by
stirrmg, put it into the pot of boiling
water and when it boiled up again set S
off the fire and poured in a little cold
water to make it settle. The coffee is
fine now, although of a low-priced sort
but only as long as it remains in that
ccfiee pot. Poured off soxe into another
coftee pot to be clear of grounds and in
fifteen minutes it had turned to the same
29
COOKING FOR PROFIT,
muddy, inky fluid we had before, while
that in the pot it was made in remained
good and bright the whole day.
The worriment about poor cofifee is
almost universal. The egg-clearing way
is well-known, but there is, even after
that, some attention to be paid to
• the vessel it is kept in. It may be that
the good effect ol the egg was greatest in
. coat tng over the inside of the cofifee pot
it was cooked in. At this place eggs are
cheap and we shall use whatever may be
necessary to keep the cofifee bright and
clear, and not buy an urn.
The 'bus has broug^ht a passenger.
Put him on the new register, quick! A
majestic looking gentleman, and they
say he is all the way from Rome.
Later.
The passenger only came to try to con-
tract to deliver us a carload of water-
melons every week. The extent of our
business will not warrant such a contract
at present. I would rather have fifteen
cents' worth of onions, ten of turnips
and ten of carrots and parsley for my
soups. He thinks we might club to-
§ ether with the other houses. After
inner he will go and see them and then
he starts back to his home in Rome
(Ga.)
558— Cocking Sweetbreads.
It is the making of sweetbreads to
press them to a flat shape between two
pans after boiling them, and let them get
cold that way. As a rule they are
always boiled before being otherwise
cooked ; not but what they may be cut
up and stewed, or split qpen and broiled
without brevious cooking if they are
calves' sweetbreads, and tender, still it is
best to do the other wa^ and the largest
and finest that people will naturally select
for the best are the very ones that need
about an hour's boiling to make them
tender.
Sweetbreads are the whitish pieces of
soft meat that look like fat, found near
the throat and the heart of the animal
the largest coming from the heart. They
are used extensively as a fancy meat for
little side dishes.
When they first come from the
butcher's put them in cold water and
after steepmg a while set them over the
fire in a saucepan of water to cook for an
hour. As they have an insipid taste that
is not improved by keeping, a little vine-
gar should be put in the water they are
boiled in — about four tablespoons — and
some salt. Take them up in a pan or
dish, put another on top of them and a
heavy weight like a i-ail of water on that.
When cold you can split them into thin
slices and tnm off the rough edges.
Dinner.
Roast Mutton No. 185 — 45^ lbs, 45
cents.
Sweetbreads fried in butter sweet-
breads worth 30, and butter 5, 35 cents.
Green pease (small quantity from
garden for garnishing sweetbreads, worth
20 cents.)
Tomatoes (i can, 15 cents.)
Potatoes mashed with milk and butter
(6 cents.)
Rhubarb pies (No. 114— 3 large,
covered ; cost 27 cents, 18 cuts ; i y^ cents
each.)
Cup custard (No. 136 — used six. eggs
to a quart milk, made 3 pints, 18 custard
cups, 15 cents.)
Milk and cream average 21, butter and
bread average 12 cents.
$1 96; 21 persons, little ovjer 9 cents a
plate.
559— Sweetbreads With Green Pease.
Have the sweetbreads previously
cooked and pressed (No. 558.) Split
each in two, dredge with a little pepper
and salt then dip both sides in flour. Put
a lump of butter in a frying pm to melt
over the fire and lay the sweetbreads in
when it begins to froth. Cook them a
nice brown on both sides.
Have jgreen pease ready cooked and
season with salt only. Serve one sweet-
bread to each dfsh, placed diagonally
with a spoonful of pease across each end
and a teaspoonful of the butter they
were fried in {beuerre noir) for sauce.
SAN JFRANCISCO HOTEL GAZETTE'S
SO
560— To Cook Green Pease.
Hard water is the best to boil them in
as it preserves the green color. If they
take more than half an hour to cook it
shows that they are not worth the name
of green pease. Very few people gather
pease young enough to be at their prime
or seem to know how great the difference
can be. We get pease from the garden,
as good and better than the finest
French canned pease, by taking them
early.
Have the water boiling when you put
the pease in, and a little salt in it and
boil gently tUl done. If old pease, put
a pinch of soda in the water and keep
stewing an hour or mpre. Drain off the
water and season either with butter, or
cream sauce. (See No. 50.)
Who's going to scrub the kitchen?
Not I, of course. It is gettmg pretty
dirty by this time, the stove, too. House-
keeper comes along casually as it were,
anci looks, and looks. She does not say
anything; she will never say anything,
but some people can look a whole vol-
ume. I suppose she had everything
dreadful nice and clean at the Water
Cure Home at Campmeetingville in the
Great Frying Pan Valley.
When I first came here I was allowed
my choice of four of the hired girls to
take one to be my second cook. Was
fool enough to choose the prettiest and
smartest. . Guess she will think herself
too nice to scrub. Don't like to ask her.
Wish I could swap her off for my old
Mike or Slim Tim, or Reddy; they were
the boys could sling a scrub broom and
were not afraid of a kettle of boiling lye
—except when they had new boots on,
which was about once a month, poor
bojrs, for hot lye is awful hard on boots
Supper.
Butter (table and steak, i lb, 20 cents.)
Coffee tea (5 cents.)
$1 26;j2o persons, little over 6 cents a
plate.
561— Sutter Sponge Cake.
One of the best and most useful cakes»
I cup sugar — 8 ounces.
^ cup butter, large — 4 ounces.
4 eggs (use s if they are cheap.)
^ cup milk. •
I large teaspoon baking powder.
3 cups flour.
Beat the sugar and eggs together a
few minutes, melt the butter and beat it
in, add the milk, then the powder and
flour and beat up thoroughly. Good to
( bake in a shallow tin and frost over with
I No. 3 9r for layer cakes or with currants
and raisins mixed in. About two pounds;
costs 10 cents a pound.
Beefsteak (16 2-oz steaks^ 2 lbs loin
net, 40 cents.)
Potatoes baked (15, 3 cents.)
French rolls (30, 14 cents.)
Rhubarb sauce (9 cents.)
Butter sponge cake, warm frosted
(No. 561—154 pounds, 15 cents.)
Milk and cream (20 cents.)
Breakfast.
July 7.
Liver and bacon, a la brochette- (liver
9, b?.con 7, 16 cents.)
Beefsteak broiled (7 steaks, i lb-com-
mon 15 cents.)
Lyonaise potatoes (5 cents.)
Rolls, bread and toast (16 cents.)
Batter cakes (i qt, 8 cents.)
Syrup do cents.)
Butter, milk, cream, coffee, tea (40
cents.)
$1 20; 20 persons, 5^^ cents a plate.
562~Calfs Liver a la Brochette.
Take a thin slice of liver and one of
breakfast bacon for each person and cut
them into little square pieces as nearly
of one size as may be and place theni on
tin skewers, a piece of liver and a piece
of bacon alternately till the skewers are
full. Dredge with pepper, place them
in a dripping pan in the oven, turn
them over two or three times while they
are cooking and when done place the
liver and bacon on long pieces cf but-
tered toast already in a dish, hold in
3^
COOKING FOR PROFIT.
place with a tork while you draw out the
dtewers, ther. send it in.
As only about half the people will take
liver when there is other meat, and as
each slice weighs but an ounce, three
quarter pound of liver and half pound
bacon serves for 20 persons* orders,
Brochette is French for spit or skewer.
563— Lyon&ise Potatoes.
Lyonaise potatoes are cold boiled
potatoes sliced in a frying-pan, and
Drowned with a little minced onion
mixed with the drippings. But, on ac-
count of the very general objection to
onions, at least among business people,
the name of lyonaise is often given to the
Elain article, that is, to cold potatoes
ied more or less brown, in a little fat in
a frying-pan without the onions.
In this case, having no parsley I used
green onions from the seed bed very
spannglv, as much for the green sprink-
Img as for taste; partly fried the onions
in the drippings before putting the po-
tatoes in. Potatoes this way should be
^ced small.
But who is going to scrub the kitchen?
My gracious 1 And the housekeeper,
from the Water Cure Home has been in
since breakfa^jt looking harder than
ever. And there is my "sec." A great
singer she is, with not the least intention
of having a scrub out, singing in chorus
with three other German girls, and wip-
ing i)ans, not at the hotel rate of a mile
a minute, but at about the eighth of a
mile an hour. It is a very pretty pic-nic,
this summer resort business, at present
and I hate to break it up.
"Shall we gather at the rivei
The beautiiul, beautiful river."
That is what they are sirgmg but not
in the same tongue. They have it :
I
Sammeln wir am Strom uns Alle,
Wo die Engel wartcn schon,
Und die Wasser wie Crystalle
Fliessen bin vor Gottes Thron.
CHOR.
la, wir sammeln uns am Strome,
Dem herrlichen, dem herrlichen
Strome ;
Sammeln uns am Lebens Strom,
Der da fliesst von Gottes Thron.
II
Dort, wo an des Strom's Gestade
Sich die Silber-Welle bricht.
Preisen ewig wir die Gnadt
An dem lag vol! Glanz und Licht#
CHOR.
Ja, wir sammeln unsgam Strome, etc.
Ill
Ehe wir zum Strom gelangen,
Legen jede Last wm hin ;
Dort als Sieger zu empfangen
Kron' und Purpur zum Gewinn.
CHOR.
Ja, wir sammeln uns am Strome etc.
IV
In des Stromes hellem Spiegel
Nimmt man Jesus Antlitz wahr,
Und des Todes Schloss und Riegel
Trennt nicht mehrdie heil'ge Schaar,
CHOR.
Ja, wir sammeln uns am Strome etc.
V '
An den Silberstrom im Leben
Schliesst sich unser Pilgerlauf,
Und des Herzens heilig Lcben
Geht in Wonnejubel auf.
CHOR.
Ja, v^ir sammein uns am Strome etc.
Dinner.
Nudel soup (4 qts, 12 cents.)
Rib ends of beef (No. 144, but smallei
cuts — 30 cents.)
I '.rowned potatoes (No. 157 — 5 cents.)
Baked pork and beans (No. 386—
beans i lb, 4 ; pork ^ lb 5 — 9 cents for 2
quarts or 10 orders.)
Tomatoes (i can, 15 cents.)
Rhubard pie (cheap short crust, 3 pie«5,
21 cents.)
Milk 20, butter 5, bread 6, coffee and
sugar 6 (37 cents.)
$1 29; 20 persons, 6J^ cents a plate.
564— Nudels, Noodles or Nouilles
Paste.
There was a rather fimny passage ol
SAN FRANCISCO HOTEL GAZETTE'S
comment and rejoinder not long since be-
tween certain New York and Philadel-
phia editors, occasioned by the former
having seen "Nudels" somewhere for the
first time and the latter remarking that
his friend would see nudels or noodles
very frequently indeed if he would visit
the good land of Pennsylvania. It is
just barely possible that neither of these
had ever recognized * 'nudels" in the
French nouilles soup of their several city
hotels and restaurants. Undoubtedly
German nudel is the proper word and the
nudel is the original German home-
made macaroni.
To make nudels is an extremely sim-
ple matter if you start right and there is
no real need of the trouble being taken
of drying the dough before or after
shredding it. Drop the yolks of two
eggs in a cup, add flour by the teaspoon- j
fill and a little salt and stir together to '
make it a stiff yellow dough. Then turn
it out on to the table and work more
flour in as long as the yolks will take up
any. Next, roll out the lump till it is as
thin as a knife blade, dust it all over
with flour, cut it into bands and lay one
on tO{) of the other — the flour keeps
them from sticking together — and then
with a sharp knife cut off the nudels in
shreds no thicker than straws and all of
one length, which will be the width of
the bands of dough. Shake the shreds
apart and dust with flour and slide them
into a dry pan to keep until the soup is
ready to receive them. Any surplus
flour may be got rid of by shaking the
nudels around in a seive, and if to go in
a very clear soup or consomme (139) they
can be parboiled separately firet and
dipped up with a skimmer.
565— Nudel or Noodel Soup.
It has no particular or special flavor-
ings beyond the nudels or nouilles paste.
Make as rich a broth as the meat and
bones at your disposal will allow, by
boiling them several hours, with a bunch
of the ordinary soup vegetables and
a stalk of celery. Strain the broth into
a clean saucepan, skim off all the grease,
add a spoonful or two of tomato juice or
catsup, salt and white pepper and a little
flour thickening, and if you wish to
make it a prettier color and show up the
nudels better put in a tablespoonful of
burnt sugar coloring. Let it boil again
and fifteen minutes before dinner time
throw in the nudels and let cook until
time to serve.
At the Monegaw White and Black
Sulphur Springs Hotel, I used to make
nudel soup almost daily for a poor lady
in the last stage of consumption who
could eat a plateful of this farinaceous
sustenance every day for weeks after she
was past every other kmd of food.
566 — Beans Baked in Jars, or Boston
Baked, or Potted Beans.
We see this dish with all these names
and others besides in hotel biils-of-fare.
Thb is something that we can never
have at this little summer house, for the
cooking arrangements are not right.
There is a very wide-spread custom
among hotel-keepers of having baked
beans and brown bread served hot
for Sunday breakfast. It is generally
thought that a brick oveii is an indis-
pensable requirement for the baking, yet
at the Rathburn House at the Moun-
tain Gap, we used to bake beans most
perfectly in the range in which the night-
watchman kept up a slow fire all night.
On account of the expense of fuel we
only baked once a week and then used
two jars of a larger size, than is ordi-
narily required, that there might be cold
beans for several days after. For a gal-
ion jar take :
8 cups of navy beans (14 cents.)
J^ cup molasses (2 cents.)
I tablespoon salt.
y^ pound salt pork (5 cents.)
Supposing they are to be baked during
Saturday night, put them in water to
soak in the morning, and set the pan in
a warm corner. At night drain away
the water that remams, put the beans in
the jar, also the molasses, salt and piece
of pork and pour in fresh water enough
to be about an inch above the beans.
Put on the lid or a little plate and set the
jar in the oven. It is a mistake to get up
a great fire and keep the beans funously
boiling as some do, that try it for the
first time; they have not the taste oi
S3
COOKING FOR PROFIT,
baked beans when done; but keep a
slow and steady fire and let the jar tc-
main in the oven 8 or lo hours. They
should come out brown on top, yet not
quite without water at bottom.
567 — Canned Tomatoes as a Vege-
table.
Let the tomatoes stew down to dry out
the surplus juice if possible, instead of
adding bread crumbs to thicken them.
Canned tomatoes are vastly improved (in
the way of being solid packed) over what
they were a few years ago, when they
were generally colorless and watery.
While they are stewing add salt and pep-
per and a small piece of butter if affprd-
ed. If bread crumbs are added mince
them, very fine first, or better still, do as
they do at Black's, for their 90 boarders;
put the cold rolls in a pan of cold water
and after a few minutes drain the water
off and squeeze the bread dry. This
soaked and squeezed bread is called
panada. It is used for chicken stufl&ng
as well as to thicken tomatoes.
"When we're rich we ride in chaises,
When we're poor we walk (or worK)
like blazes r
— Hudibras (or some other fellow.)
The deuce take this disappointing sum-
mer resort business. Here is a week gone
and nobody has come yet. Proprietor
evidently disappointed; feels like one
forsaken ; has gone and got a saw and
hatchet and '"^ tearing up and repairing
the dilapidatea cellar steps with his near-
ly new nfty-doUar summer resort suit on.
That's a great way to save expenses. I
feel sorry for his suit but not so sorry for
him as I should be for a poor man who
might have spent everything getting ready
for a resort business that never comes
after all. One week is nothing if one
only knew what is to come. If one week
goes by and brings nobody why may not
the next and the next? There may be a
host of summer tourists on the way v;ho
will fill all the rooms and ask for cots and
tents, and beds even on the roof of the
house, for all we know, but suppose a
rainy spell or a cold spell intervene and
they never get here. And they say that
at this time last year there were over forty
people visiting here. When a man who
has Deen keeping open house for years,
at last provides himself with a real hotel
register with $2.00 per day printed on
the top of every page, it does seem as
though by that act he had alienated
every friend he had in the world. That's
whai makes the proprietor tired. He is
tired of playing the lone fisherman ; tired
of sitting on the piazza seeing the 'bus
come back and waiting my darling sum-
naer boarder for thee ; tired of hearing his
hired girls sing the beautiful river; tired
of seeing his boat boy in the big sailor
hat idly sitting on his lone rock by the
sea; tired of thinking that somebody's
coming when the dew drops fall; tired of
resting and gone to work.
56B— How^ to Scrub the^Xitchen.
Swish, Bang !
, Why, it is a real relief to see the boiling
hot suds and lye water dash around and
deluge tables, walls, shelves, stove and
floor once more, after all these years
endurance of that vile, slimy, push-the-
dirt-in-the-comers-and-leave-it-there way
of mopping the horrible painted, grained
and varnished kitchens of the present
idiotic fashion. What! let the spiders
build webs over the range and stay there
the yeararoimd because the painted walls
are too good to have hot suds thrown
upon them?
Now, I hope that housekeeper from the
Great Frying Pan Valley will stay away
while I scald something. This is my
water cure, and my old Mike and Slim
Jim and Reddy know it is a good one.
1 want to scald the winter and spring
mouldiness, the bugs and roaches, flies,
muddaubers, daddy-longlegs, spiders,
centipedes, mice,toads, snails and things,
and there will be no reserved seats foi
spectators for a while. One afternoon,
not long since, I went to show an old
second of mine who is pastry cook at the
Bendebeer House at Bmgen-on-the-
Bayou, how to make the Kaaterskill flan-
nel rolls, sometimes called German puffs,
that are just now the fashion, and while
there had a chance to try the efficacy of
boiling water. That house, too, has a
painted and varnished kitchen with every-
thing as inconveniently placed as all the
SAN J^RANCISCO HOTEL GAZETTE'S
34
modem improvements could possibly be,
and altogether too nice for cleanliness.
There are patent doors with patent springs
to shut them up quick to keep the fresh
air out; patent windows with nickel-
plated fastenings and blinds and screens
and shutters to keep the foul air in. The
meat block is at the other end of the
table distant from the broiler; the pastry
room is two rooms distant from the oven ;
the kitchen floor is covered with oilcloth
and a girl slimes itoverwitha mop at
eleven every morning, and the cock-
roach population of that fine house is
over a hundred millions (estimated).
Seeing an odd million or so of the abomi-
nable insects roosting in a bunch under a
low shelf near the range I could not
and go back to their old haunts.
It is all egregious folly making kitchens
good to stand boiling water. At
too o „
some hotels that have been rebuilt two
or three times and thereby cured of the
first follies and made right at last. They
have stone floors in the kitchens even
when up stairs, and tile drains where the
water may flow free. The old and nat-
ural style of kitchen had massive oaken
beams and rafters, solid oaken tables and
walls or wainscot that could be scrubbed.
Every time I chop the fins and head off
a fish, or strike abroiling chicken with
the side of the cleaver to flatten it for
the gridiron a spray of animal juices flies
and strikes somewhere. It may bescarce-
, ly visible at one time yet it coats over
resist the temptation to sling a two-quart the walls alter a whlie. On the river we
dipper of hot boiling water. Brought ' call the dividing walls bulkheads and we
them all down at one shot. But, as if that i used to scrub these bulkheads as
was not enough, from some painted and thoroughly as the tables and floors and
grained little cuddy hole underneath a lot we found that after scrubbing with
of mice skipped out,for the hot water had brooms dipped in a tub of hot water con-
lallen into a breeding place that had been taining some lye or soap, if the water we
imdisturbed perhaps smce the house was rinsed off with was likewise boiling hot
built. It being none of my funeral I left the boards dried much whiter than if
the place before the cook came home
Swash, Zip!
There's that housekeeper from Camp-
meetingville looking agam, and I guess
she is laughing now. But, for pity's sake,
what made her skip away so quick? There
was no danger. Guess I can hit where I
aim, if she can't, and did not aim her way.
BoiUng water and plenty of it, is a good
thing to fight a mutmous boat's crew with.
It is an infallible exterminator. This
method of hydraulic scrubbing is new to
her. Wants a hose and tank of boiling
water to do it up perfectly. She was look-
ing to see where the water goes when it is
brushed off the tables and stove and falls
from the walls. Where does she think it
goes? Where does she think the flies
comes from that she spends half her life
fighting to death ? They come out of the
ground, under damp floors where there
are crumbs and sweepings and decaying
matter. That is where this scalding lye
and soap water is going and it wilT kill
more flies in their infancy than her suf-
focating insect powder ever will. Insect
powder does not kill. It is necessary to
take up the vermin in their apparently
dead state and bum them, otherwise,
after a few hours they begin to kick, then
get up and look around, snake themselves
rinsed off with cold water.
"Ohl how white your tables are dry-
ing?
"Yes, of course the/re white — did you
think I was going to mop them?"
"HouseKeeper says we can get a tub of
boiling suds and do the pantry that
way."
"Ah, wretched hypocrites, you can get
awfully enthusastic over it now the work
is done. Get out."
It is not so mnch of a pic-nic for the
waiter girls when these summer houses
fill up at last. The reason why the girls
at that same Bendebeer House al Bineen-
on-the-Bayou looked so pale and powd-
ered and rouged so ridiculously was not
because they were dissipated as some
thought and said, but because the ne-
cessity of keeping their pink gowns
starched out as wiae, stiff and sharp al-
most as mowing machines robbed them
of hours of sleep. I should like to know
if anybody thought they could pay for
all tnat laundry work out of their wages
—their linen cuffs and little frilled aprons
and white neck gear, fresh ever dinner
time. They rose at three in the moming
taking turns by squads to have the use*
of the laundry betore the regular laundry
35
COOKING FOR PROMT.
hands came on ; in the interval between
dinner and supper they had to po and do
something else to the duds anc at night
after the dining room doors were closed
and the laundry hands had vacated the
place they took'possessionof the starching
and ironing tables for several hours at a
spell. Misery loves company and they did
not seem to know they were suffering as
long as all the other girls had to go through
the same ordeal. But it did make them
pale and gaunt to a degree that the regu-
lar day work alone would not have
done. Then they piled on the artificial
colors.
569— Trouble witn Steam Chest and
Vegetables.
The caustic concentrated lye we buy
in cans has to be used in moderation ; the
steam from it alone caused a painful
ulceration of the breathing apparatus of
a lot of us fellows once where we threw it
around too carelessly. The old-fashioned
ash-hopper lye is doubtless as danger-
ous if boiled down strong. It was at the
Uncomphagre House, out in the Rath-
skeller Range of mountains, Slim Jim
Dalton was my second then. He was
the most cleanly boy I ever knew. He
had just quit the Quaintuple House at
Turtle Key, because he could get noth-
ing but sea water there to scrub with,
and ii would not make a lather. I doubt
whether he would have taken the key as
a gift, or a whole bunch of keys in
Grouper Inlet if they were without soft
water to make soap suds with. But he
could never be a good cook for he seemed
to be devoid of the senses of taste and
smell. A thing might be burmng up on
top of the range for an hour before ever
he would find it out, and then he was in-
dolent. If he scrubbed the floor until it
was as white as a table-cloth it seemed to
be only that he might have the luxury of
rolling down to sleep upon it without
soiling his white shirt, and after draining
the steam chest dry he often forgot or
neglected to fill it again, and the result
was that the pipes which take the water
down into the tire-backs often went dry
and burnt a good way up, and that makes
one of the worst of smells and taints the
vegetables that are steamed over the steam
chest for days afterwards. Another thing,
there was no ice, and the water the
pared potatoes were kept in would hardly
stay sweet over night.
We have to keep potatoes and other
vegetables after they have been pared
ready for breakfast covered with wat^r,
otherwise they turn black and wilt in a
short time, but it is necassary if any are
left over to put them in fresh water and
let them be the next to be used. This
Slim would not always do, and the pota-
toes at the bottom of the keg acquired a
bad smell. We had a lot of awful par-
ticular people in that house, and one day
after those bad potatoes had been steam-
ed over that badly burned steam chest
some of them made a grand kick and the
proprietor who did not know what was
the matter any more than a child, got
clear off his head about the reputadon of
his house. I promised there should be
no more cause for complaint and Slim
turned over a new leaf with his potatoes ;
threw away the wooden keg and got two
stone jars and kept them scalded out.
But we did not know what to do with the
steam chest. The foul smell was caused
by the starchy sediment that drips from
steaming vegetables going down into the
pipes and burning there when the pipes
get dry. I suppose the only way
to clean them was to take them off, but
that we could not do. Slim thought
concentrated lye was good for ever3rthing
and put a can m the steam chest and let
it dissolve. The burnt stuff was not the
right sort for lye to act upon, but it
seemed to eat away by degrees, so we
kept it up for days and weeks, drawing
the lye water to scrub with and putting
in fresh every morning and living in the
steam from the boiling lye until it had
nearly put the whole of us, seven in all
who worked in the kitchen, past working
at all, our lungs seemed all on fire and
we had not the least idea of what was
causing the sickness. The truth dawned
upon us at last, and then I banished
concentrated lye from the place entirely
and drove a wooden plug into the faucet
so that Slim could not drain the steam
chest dry any more. The cause once
unJerstood and removed, we soon re-
covered from the ailment. But Slim was
all broke up. The floors lost their white-
SAN JiRANCISCO HOTEL GAZETTE'S
30
ness. He took to looking out of the
windows and whistling 10 himself, and
soon left me, to find some other place
where the water was all soft and where
they made in unlimited abundance their
own soft soap.
Five arrivals this evening. They have
come for the season. They are either
frdta Paris or Peoria, Pekin or Pewaukee
—it's a P, but I did not quite catch the
name.
Goods arrived from Lakeport at last.
Open them to-morrow.
Suppsr.
Broiled Mackinaw trout (4 "Q^s, gross 30,
butter to baste 5 — 35 cents.)
Broiled tenderlom steak (No. 40-7-
steaks, i2>. 25 cents.)
Beefsteak common (8 steaks, iBE). 16,
butter gravy 5-21 cents.)
Eggs (4 orders, 14 cents.;
Potatoes baked (5 cents.)
French rolls (35 and loaf bread, 19
cents.)
Rhubarb sauce do cents.)
Cake, frosted (i^ K)s, 18 cents.)
Butter, (average count 15 cents.)
Milk and cream, (average count 28
cents ^
Coffee and tea, (10 cents.)
Twenty-five -persons; 8 cents a plate.
570— B. oiled Mackinaw Trout.
If the fish is of small size, split it length-
wise in halves and remove the bone
entirely, by cutting along both sides of it.
Dry the halves on a clean kitchen towel,
dredge with pepper and salt, dip both
sides in flour, place them in the hinged
wire broiler and cook over clear coals.
When partly cooked, brush over with
melted butter and keep it moist until well
done through. To serve, turn out of the
broiler on to a little board on the table,
kept for the purpose and divide each side
in four by a sudden chop with a large
sharp knife. For a plain family supper
like this, no sauce is needed, but have tne
fish freshly cooked and hot. May also
be served like No. 58.
Note. — It is not necessary to cock
broiled fish entirely on the broiler, but,
when the place is wanted to broil the
beefsteaks the fish may be finished in a
pan in the oven. Very large fishes are
sometimes broiled whole ostensibly, when
they are in reality baked except fcr suf*
ficient broiling at first to give them the
marks and appearance. A very nice^
broil can also be effected over the top ot
the stove, by beginning a little earlier.
Breakfast.
July 8. Meats all cut and laid ready in
a pan are to be broiled as ordered. Where
there are so many kinds offered it is suf-
ficient to prepare two or three orders of
each.
Beefsteak (6, 12 ozs, net, and season-
nin^^s, 16 cents.)
Liver (4 slices, 8 ozs, 7 cents.)
Bacon (4 slices, 6 ozs, net, 6 cents.)
Ham (4 slices, 8 ozs, net, 12 cents.)
Mutton chops (6 lb, gross, 10 cents.)
Eggs (2 dozen, and butter to fry, 35
cents.) •
Potatoes baked and fried (8 cents,)
Rolls and bread (15 cents )
Batter cakes (2 qts, 13 cents.)
Syrup (of iy2 lbs, sugar, 12 cents.)
Butter (i lb, 20 cents.)
Milk and cream (25 cents.)
Coffee and tea (10 cents.)
Total, $1 89; 25 persons; ^^^ a plater
Dinner.
Not having soup regularly as yet, for
no reason of expense but because it makes
more work waiting on table, washing
plates, and prolongmg the meal.
Boiled trout with butter sauce (2 Ibs^
gross and sauce, 18 cents.)
Roast beef (2 ribs, 4 lbs 50 cents.)
Boiled ham (knuckle with 2 lbs, net,
30 cents.)
Com (2 cans, seasonings, 31 cents.)
Green peas (from garden, equal 2 cans,.
30 cents.)
Potatoes (7 cents.)
Baltimore butter pie (No. 577 increased
—3 large, deep, 40 cents.)
Raisins, nuts, cheese, pickles, condi-
ments (average cost i cent each person
37
COOKING FOR PROI^IT,
all counted together, 25 cents.)
Bread, butter (16 cents.;
Milk, coffee, tea (30 cents. y.
Total, $2 77 ; 25 persons ; over n cents
a plate.
571— Boiled Trout.
When we have but a smalt amount of
iish Wvi boil it, because we find that "it
goes further" that way than if baked or
broiled; whether the reason be that it
shrinks less or that there are fewer orders
for it. Boiled fish ought not to be con-
sidered inferior, for m no other way is
the peculiar flavor of a fine fish so well
preserved. It is always safe when the
preferences of the people to be served are
unknown, to boil a trout or salmon in
water that is well salted and without other
seasonings. At some other time you can
try the addition of an onion stuck with
four cloves, and half a cup of vinegar to
the water, and perhaps a bayleaf and
some parsley, besides the salt. Use a
bright pan if yon add vinegar, or the fish
will be dark. As our summer boarders
all come to the table a t the same minute
and want to be served instantly, we pre-
pare the fish for dishing up by cutting it
m portions half way through before boil-
ing, being careful to sever the bone at
each cut, which is easily done with the
point of a large knife. Then the fish
must not boil too long, nor too fast ; have
the water boiling in a deep boiler, pan,
or something roomy enough, drop in the
fish and simmer not longer than half an
hour. Drain off most of the water. Serve
on small plates with the sauce at the side
of the piece of fish.
572— Taking Unw.rrantable Liberties
Whoever serves fish or meat to a num-
ber of guests at a public house of whose
tastes and preferences he can know noth-
ing, takes unwarrantable liberties with
their food if he covers it with a sauce be-
fore sending it in. The sauce should be
placed under or at the side of the cut.
The salmon or the trout- may be fine,
firm, flaky, pink-fleshed, good to look at,
and appetizing, but t.ie sauce may be a
dull paste, perhaps tasting of butter of a
poor quality ; or, if of the very best quality
when first made it may have become thick
and stringy with waitmg, or, it m^y be a
caper sauce, which the person does not
like, or eggs, or tomato, or anchovy which
many detest — why should the fish or meat
be deluged with these peculiar flavors
whether the recipient wishes it or not ?
There is an answer — it is because that it is
the custom of French cooks and so the
directions read. But it never was in-
tended for general application. One day
I happened to be at the Lookover-the-
Mountain House (by-the-Sea) when a
large number of prominent townspeople
were taking dinner there for some com-
plimentary purpose concerning the ex-
cellence of the table, and the cook served
the fish with wine sauce. The fish was
of the finest ; probably it was well cooked ;
: but whether it was the wrong wine or no
! wine at aU, but a substitute, the sauce
' was sweet ; it could hardly have been
sweeter if it had been molasses ; it had
the Parisienne potatoes in it saturated and
dingy, and each portion of fish served
was buried out of sight under a large
six)onful of the mess. There are plenty
of reasons why sauces may be bad in spite
ot skill and good intentions, but they are
of small consequence in the houses where
they are but poured at the side and not
over the cut of meat or fish, because then
a free choice is left to either take or leave,
and the cook's sauce is placed upon its
own merits.
573— Butter Sauce— Rest.
2 cups clear strained broth or water.
% pound butter or more.
2 heaping tablespoons flour.
Salt, if not enough in the butter.
Take half the butter and all the flonj
and stir them together in a saucepan over
the fire. When well mingled and bub-
bluig from the bottom add the boiling
water or broth a littb at a time, stirring
till all is in and the sauce has cooked
thick and smooth. Take it from the fire
and beat in the other half the butter a
portion at a time and do not let it boil
again. It looks glossy and smooth as soft
butter ; may need thinning down for some
purposes, as for parsley sauce, etc.
The above makes over a pint of sauce ;
the cost is whatever the price of the but-
ter used may bt.
SAN FRANCISCO HOTEL GAZETTE'S
JS
574— Cheap Butter Sauce Substitute.
when we count up the sum -total at the
end of the book,'
2 cups clear strained broth or water:
Flour and water thickening.
I ounce butter (guinea egg size^)
Salt.
Thicken the broth or water by stirring
in the mixed flour and water. Take it
from the fire and beat in the lump of but-
ter imtii it is melted. Do not boil after
the butter is in.,
575— Family Roast Beef.
Each of beef weighs on an average
2 pounds "hen it has been shortened and
tnmmed ready for roasting. Our 2-rib
roast weighs 4 pounds and takes an hour
to cook well done. Roasted meat is at
its best when it is but just done, when
the gravy flows freely, as soon as it is cut.
I make it an invariable practice to hold
back the roasting until the last ; a cut that
will take 2 hours goes in just 2 hours be-
fore dinner time, and if tnere is no gravy
on hand and the pan is required to make
some, change the meat into another pan
15 minutes before dishing up — which gives
time for the gravy making.
Some comical wordy encounters take
place at times through the difference of
menus of quantity between hotel and
Erivate house people. "Four pounds of
eef for twenty-five people's dinner!"
says one, "why, that would not be more
than enough for my family at home."
"Two pounds of meat to make an entree
for a dinner for fifty \" exclaims another —
"and even when it is chicken meat nicely
fixed up, still only two pounds I Nonsense,
you can't tell me, I know that one hungry
man could eat up the whole business."
At the same time Mrs. Tingee, who
knows far more about saving than ever I
can tell her would think we were giving
ruinously large rations if she could see.
It is a curious study, this bill of fare
plan with its small amount of each of
many viands, I have not time to at-
tempt to explain how it is that the one
hungry man does not eat up the whole
business, nor a dozen hungry men either.
These little bills of fare are truthful
records of stubborn facts and they may
explain it all. If not, we shall find out
how well fed all these people have been
576— Brown Pan Gravy or Espagnote.
The brown sauce which in systematic
cooking we find so useful, so indispensa-
ble, even, is not much unlike the frying-
pan gravy that Mary Jane makes very
nicely, sometimes, by taking out the fried
pork, sausage or chicken and pouring in
water or milk and thickening it when it
boils, but we are strictly careful to get rid
of all the grease. We think over the matter
an hour or two ahead of the time for
making gravy to see what can be put in the
pan to make it richer and to improve the
color, and we make it in the roast meat
pans, and generally in the oven.^ The
material for making the gravy is the
essence of beef or other meat that escapes
from the meat in roasting, as already
mentioned at Nos. 170, 185, 171, 144 and
other places, and settles at the bottom of
the pan, and of course the more meat the
better the gravy \yiir be. It is well
enough, but not strictly necessary to put
a piece of turnip, carrot and celery in the
pan along with any rough pieces of meat
besides the roast, and there must be some
salt put in at the beginning. All the time
the meat is roasting there is more or less
water in the pan andthe grease and gravy
are mixed together, but when the meat is
taken out the pan dries down, the essence
sticks on the bottom and turns brown
like the outside of roast meat and the hot
grease above it is as clear as water and
can be poured ofl'into ajar to be used for
frying and other purposes. That being
done put into the pan a quart, more or
less 01 water or soup stock, let it boil up
and dissolve the brown glaze, then add
flour thickening a little at a time, making
it as thick as cream, let boil and strain it
into a saucepan. It is then ready for use ;
but if allowed to simmer at the side of
the range, it will throw up scum and
grease which must be skimmed off, and
the sauce becomes bright and is much
improved.
577— Baltimore Butter Pie or Custard
Without Eggs.
Having no eggs left after breakfast,
S9
COOKING FOR PROFIT,
made a kind of pie that serves in place
of pudding and needs none.
At the Kissimmeequick Hotel— a noted
resort on the-Kissimmee River— they have
one of those little customs with which no
fault can be found of keeping a standing
favorite dish always on the Dill of fare,
and there it is custard pie, regularly,
there being another kind of pie and the
pudding and cream to make the changes
on. But there ihe supplies are by no
means regular in arriving, and when they
have no eggs they make custard this way :
4 cups milk — a quart.
I small cup butter— 6 ounces.
i^ cups sugar — 12 ounces
I level cup tiour — 4 ounces.
Boil the milk with the bntter in it and
a spoonful of the sugar to prevent burn-
ing. Mix the Hour and sugar together
dry, stir them into the boiling milk quickly
with a wire egg beater, like making mush
and take from the tire as soon as it begins
to thicken. It will finish cooking in the
pies. Line 2 deep custard pie plates with
crust rolled very thin and pour the
whcle 3 pints of mixture into them — if
you have people enough to eat so much,
if not. of course the receipt can be
divided. The butter is the only flavoring
needed in this mixture and must be good.
Bake m a slack oven until the filling be-
gins to rise in the middle. It will rise
and flow over the edge if baked too long.
Cost of mbcture here 17 cents and crusts
of rich paste 10 cents for two. Cut each
pie in eight — they are deep enough for
that. Can be made richer yet with cream.
supper.
578— Molasses Fruit Cake, Cheap.
3 cups raisins — a pound.
4 cups currants — a pound.
I small cup sugar— ^ ounces.
Same of butter.
1 large cup molasses — 12 ounces.
2 eggs.
I cup sour milk and teasp9on soda— or
else use sweet milk and baking powder.
6 cups flour— I ^ pounds.
Spices if desired.
Prepare the raisins and currants and
dust them with flour. Mix all the rest
together and beat well, then aad the fruit.
May be baked in a shallow pan to cutout
squares warm or in deep mold. Makes
about 5 pounds, costing 45 cents, or 9
cents a pound.
I Divide before baking and you can have
one cake and the other half steamed
to-morrow for pudding.
Beefsteak do orders, 20 ozs, 25 cents.)
Mutton chops (9 ord-^rs,240zs,2o ce nts.)
Cold boiled ham (8 ozs, 10 cents.)
Potatoes (5 cents.)
French rolls (35, 14 cents.)
Baiter cakes ( 2 qU, 14 cents.)
Syrup [12 cents.]
Blueberries [2 cans,and sugar,33 cents.]
Molasses fruit cake [No. 578, i^ lbs,
15 cents.]
Butter 15, milk, cream 25 cofifee, tea 8.
lotal, $1 96; 25 persons, nearly 8 cents
a plate.
There is music on the water to-night —
serenading party in boats — fifteen young
ladies have come to the Trulirural House
to board for a week or two — glee club or
seminary class or something of the sort
from Basswood City, and they are down
at our boat landing singing. Proprietor
of the Trulirural has instigated them to
that — knows that our side cannot muster
even a parlor quartette. If Mr. Farewell
would put his hired girls in a boat and
tell them to sing their loudest that party
would soon be put to fleht. I suppose that
would not do — it would make what they
call a scandal, and, instead, the manager,
the housekeeper and 'bus driver are hang-
ing the trees lull of Chinese lanterns, and
the boat boy with the big hat, is getting
out some fire-works.
"For it makes the heart so gay^
To hear the sweet birds singmg
On their summer hol-i-day."
It does put new life into a fellow who
is weary of his ill success when duck
hunting to see the game come circling
around at last.
579— Mrs. Tingee's Custard Pie.
The glory of the custard pie, is in the
depth or thickness of it. The distance
should be great between the glossy surfece
SAN FRANCISCO HOTEL GAZETTE'S
40
wravering between orange, yelbw and
brown and the substratum,wafer-like in its
thinness, of paste. The custard pie, then
demands a pie pan of an uncommon
depth and spaciousness, with a capacity
not frittered away in broad and spreading
edges but, rather, with boundaries of an
upright character and quite ur.9btnisive,
the necessary wall of crust being of no
great moment, so that it be respectably
short as all about a custard pie that is
worthy of consideration relates only to
the iiliing. Taking this view of the cus-
tard pie, which I believe is the popular
one. I have been troubled about pie
pans. We have none at this place but
such as are shallow, almest flat, nothing
that is a cross between pie plate and pud-
ding pan, which is what the exigency de-
man(£. Thinking to get out of the dilem-
ma easily enough I went over to the
country store and explained the matter to
the merchant, who would not even stop
for me to finish before he went off nod-
ding and smiling, saying he had just what
I wanted, some pie plates that were deep
and some that were deeper. There never
was a man more mistaken in the use of-
words. All he really had was some that
were shallow and some others that were
shallower, and I spent some time trying to
prove it to him, but as he was German it
seemed without much success. Then I
had to come home, take a hammer and
beat the broad, flat, edges of the pie
plates we have into a comparative per-
pendicularity. They look bad but, "what
can't be cured must be endured," — ^as the
sailor said when he bade his sweetheart,
good bye — "so farewell, Susan," etc.
The very last time I had a talk with
Mrs. Tingee — we are opposite neighbor's
and it is common for me to bCcp m of a
morning — ^just as I was as i thought well
out of the nouse she stopped me on the
steps with the usual, "Oh, tell me some-
thing, now, what can I have for dinner?',
"Why; Mrs. Tingee,why don't you give
your boarders some roast iamb? There
is nothing better ; and as for the price it
is really no dearer now than mutton or
the other meat you buy." But, wouldn't
they eat — " Whatever she may have in-
tended to say, she did not finish the
sentence but stopped for a moment and
then resumed :
"No ; it is not much trouble about the
meat part, but it is the something to come
after. I ought to make them something.
Day before yesterday I gave them pud-
ding; yesterday we had nothing and it
seems as though I ought to have some-
thing to-day, and it ought to be pie and,
oh, I do dread to make pie, so!'
I could plainly see a shiver ran all
through the poor lady as she said this;
probably she was thinking of lard and the
outlay involved in its use.
"Why not make a custard pie," I said,
"it does not require much pie paste.'
"I should want some eggs, shouldn"t
I?" she asked dubiouslv. ^
"Yes; perhaps four.'
"Couldn't you make it with two, if it
was you?"
"How can I tell when I don't know
how much or how many you are going to
make." '
She gazed away ofif into space for a
while. There was a mighty argument for
and against pie going on in her mind.
Then coming close and looking around
to see that there were no listeners, she said
in a low tone :
"I would not say it to anybody but
you, but I have one boarder, a young
man, that actually sometimes eats four
pieces of pie?"
So that's what made this poor woman
shiver. Not the bare reflection upon the
expensiveness of lard, but the dread of
this young man's calling heartlessly one,
two, three, four times for pie ; having her
in his power; knowing she dared not say
no, or, "it is all out," while the other
boarders were, yet to be served and would
presently be, right before his eyes. I
think if he had been in my place and real-
ized what depths of doubt and fear this
likelihood of his wanting four pieces had
opened before her he would have swon*
oil from ever going beyond the second
order. However, there are extenuating
circumstances to be mentioned in his
favor.
We fellows who make our custard pies
in all that swaggering, arrogant feeling of,
boundless wealth that is bom of having
a plethroic store-room and whole barrels
full of "stuff' to use out of would
feel more like pitying than blaming the
young man who would essay to movt
around after a four-piece in-vesi-v^^nl of
I our pies, however good and wholesome,
t fjr, as we fill each one to the brim wica«
i a 1 int of milk, four eggs and four ounces
COOKING FOR PROFIT.
of sugar and the crust weighs at least
four ounces more it is within an ounce or
two of being two pounds weight for each
custard pie, and though we cut it in the
smallest pieces, that is m eight, the young
man who would eat four would almost
surely feel such discomfort that a pound
of pie at once would bring its own punish-
ment ; and I understood Mrs. Tingee to
say that she cut her's in only six — so much
the worse for the young man. However,
in this case I tried to sympa^-hise with
Mrs. Tingee and offered her the poor
comfort of saying that everything costs
and it might as well be custard pie as
something else ; with which she cautiously
agreed.
"But won't it take milk? she asked."
"Yes, of course."
"How much, do you think?,*
Now I verily believe she was thinking j
spoonfuls while I was thinking guarts,
but not wishing to alarm her, I said :
"Oh, about a pint." .
"But that's for tea," she rephed.
"Maam?"
"That's for tea."
"What, the pie?"
"No, the milk."
"Oh! yes, I understand," and did be-
gin to apprehend her meaning. That is
just like a woman. I was thinking of a
pint of milk — any pint of milk — from
anywhere in the world so that we jzot it;
she was thinking of the pint of milk, the
one pint of milkm her cupboard set there
to be used for the tea at the evening meal
and, to her the only pint of milk m the
universe.
"Well, then," I said, "you need not
use that ; you can make just as good a
custard with water."
"Is that so?" she said, brightening up,
**have you ever made custard with
water?" I nodded an affirmative.
"What ever made you think of trying
that?"
"It tried itself, as it were. You see
when at the Cloverdale Hotel and cot-
tages in the early part of the season we
had more milk than we could possibly
use we made custard pie with cream, and
of course it was good. As the season
advanced and the crowd increased we
got down to skimmed milk and to milk
muted with water, and still the custard
pies were apparently as good as before;
so when it happened, as it will in every
place sometimes, that there was no milfe
at all it was but an easy step further to
make the custard pies with water alone
and not care whether the cows come
home or not."
"And they were every bit as good?"
"Yes, ma am — apparently."
"Did you ever hear of anybody using
flour or starch or anythmg to save eggs?"
"Oh, yes; there is a rule for that. If
you have need of four eggs you can mix
up some flour and water to the consist-
ency of thick cream and each cooking-
spoonful of that is equal to one egg, for
thickening purposes, but it will be white."
"But ifi use three of that and one egg
it will look yellow. Well, I must get to
doing something, for the morning is half
gone."
So then I was released, but only for
a short time, for after dinner Mrs. Tingee
made me cross the street again.
"I want you to come and try my cus-
tard pie," said she.
"No, thank you — I have had dinner."
"But you must — tell me whether I did
right or wrong and what you think of it."
But the pie she set before me was none
of mine. I disclaim having anything to
do with it. ^ My custard pies are big and
fat — three big cups of custard in each one,
and there is room to dive down deep in
them; but this! Oh, Mrs. Tingee how
could you! It is only the ghost^ the
shadow, the skeleton of a custard pie. I
hope she will not ever ask me any more
questions. Sometimes I feel like pitying
her, but am always sure to be taken aback
by some such exhibition of the preternat-
ural sharpness she has acquired in the
long battle ot three-and-a-half-a-week.
In this case — to borrow a simile from
minister Schenck's book on poker— she
has seen the hand I held and gone me
one, ten, aye a hundred better. One of us
two has been "sold" and it wasn't Mrs.
T. Her custard pie is primped and
crimped arpund the edges, but there is
nothmg of it. It consists of a sheet of
bottom crust about as thin as paper, with
a yellow laver of custard about as deep as
a sheet of Slotting paper upon it. Why,
three cups of custard would cover "wilds
immeasurably spread" of paste of such a
depth as that. With a quart of such cus-
tard made with no milk but one egg she
SAN JBRANCISCO HOTEL GAZETTE'S
4^
could fill pies enough to stock up a
bakery. I am afraid of her. As for the
young man who, sometimes eats four
pieces I may envy him his vigorous ap-
petite, but 1 utterly despise him for his
want of taste. Let him go without a
lecture. Mrs. Tingee is able to cope with
him alone. In some way or other he gets
his full punishment, never doubt it.
Breakfast.
Lam and eggs (7 orders, 12 ozs, ham,
net, 15 ; e;^gs 18, 33 cents.)
Beetsteak (8 orders, i lb, net, 20 cents.)
Mutton chops (8 orders, 12 cents.)
Stewed kidneys (5^ lb, 6 cents.)
Potatoes baked and fried, (5 cents.)
Wheat muffins (No. 102 doubled, 14
cents.)
Batter cakes (2 qts, 12 cents.)
Milk and cream (aveiage count, 25
cents.)
Butter 15, syrup and sugar 16, tea and
cofiee 6.
Total, $1 64; 25 persons; about 6J^
cents a plate.
580— Ham and Eggs, Hotel Style.
The large dish of ham and eggs served
at some restaurants as described at No.
76 as costing 25 cents is not the best dish
of the kind that can be served. It is
quantity in that case rather than quality.
Take the best pieces of ham, the right-
hand cut shown at No. 552, shave off the
outside, cut slices very thin the full size
of the piece — they scarcely ever weigh so
much as two ounces — and broil over
a brisk fire. Lay on a good sized platter
up towards one end and two fried eggs
partly upon tti ham and partly on the
dish, if at 18 cents a dozen two eggs
cost ihrse cents, and two ounces uf choice
cut of nam worth 24 cents a pound net
costs 3 cents each dish served counts six
cents for material.
581— Stewed Kidneys, or Saute of
Kidneys.
stewed, but we have to call them so,
because of the dazed looks we meet if we
used any harder words.
Slice the three or four landneys that
have been taken from the different meats
and steep a short time in cold water. Put
them in a frying pan with a little butter,
dredge with pepper and salt, and simmer
slowly over the fire shaking the pan ocr
casionally. There will be a rich gravy in
the pan in a few minutes in which the
kidneys become well cooked and remain
tender, but if not watched the gravy
Presently coagulates and the kidneys are
ard and tasteless. The cooking should
take place only a short time before the
meal begins. Add a tablespoonful of
walnut catsup to the gravy before serving.
582— MufTins in Haste.
There are no better mufi^s than the kind
made according to the directions at Nos.
102 and 103, but in summer weather and
with compressed yeast they can be made
of fine quality in a still shorter time with
only one rising. Breakfast beginning at
half past seven, I mix up the muffins at
six. Take a piece of the light dough that
was set over-night for rolls or bread, put
it in a pan, add four yolks, six table-
spoons melted butter, same of warm milk
and one tablespoon sugar and pinch of
salt. Hold the pan over the stove to
warm the ingredients while you thoroughly
mix and beat them together. Drop into
greased gem pans, set m a warm place to
rise about an hour, then bake.
Dinner.
Kidneys cooked this way are not really
Soup — puree of tomatoes with duchess
crusts (5 qts, 25 cents.)
Boiled ham (knuckle, 2 lbs, 20 cents.)
Roast beef ( I rib and cap or shoulder
cut, 4 lbs, gross, 50 cents.)
Mutton lie (i lb, meat 8, i lb, paste 7,
15 cents.)
Macaroni and cheese (No, 584, 12
orders, 12 cents.)
Mashed potatoes, (7 cents.)
String beans (2 eans,seasoned,28 cents.)
Steamed fruit pudding (2 lbs, 20 and
sauce 5, 25 cents.)
Rhubarb pie (2 large, rolled thin, i^
cento.)
43
COOKING FOR PROFIT.
Cheese, raisins, pickles, crackers, con
diments (average count, 25 cents.)
Butter (average, 15 cents.)
Milk, cream, coffee, tea (36 cents.)
Total, $2 71; 25 persons; nearly ni
cents a plate.
583~Puree of Tomatoes Soup;
spoon — better than stirring around.
There will be five or six quarts. Set it
on the back part of the stove and as it
slowly boils up at one side all the grease
that is in it will collect on the sur&ce at
the other and must be skimmed off.
Serve with a few duchess crusts, not put
in the soup previously, but droype^in th^
plates as they are taken in..
A -ptiree is a paste or pulp like mashed
potatoes and a puree soup is one thickened
by having a puree of vegetables or per-
haps of fowl or game stirred into it; a
plain tomato soup may be thin and clear
enough to show up green peas, rice or
other additions, but a puree soup is thick,
more like tomato sauce. These explan-
ations will do to refer to again.
The butcher over at "the Glen" would
sell us a beef shank for 12 or 15 cents,
but as that is a distance of four miles we
must either say, "can't make soup," or
do this way. Take the bone of the short
loin of beef, (all the meat for steaks hav-
ing been cut off raw,) the piece of shoulder
off ttie rib loast, bone out of the veal,
shanks of mutton, small piece of ham, all
raw. Wash in cold water, and reject
every piece that has become stale and
dark through exposure to the air. Put
them into a large pot with two gallons of
cold water and set on to boil between 8
and 9 o'clock in the morning. Skim
when it begins to boil. These bones we
will count worth 10 cents.
The flavors which "go well" with
tomatoes are onions, ham, garlic, cloves,
green and red peppers, allspice, clams,
lamb, walnut catsup, anchovies. Not to
be used all at once.
Into the soup pot you had better put
one onion, six cloves, piece of turnip and
carrot and a three pound can of tomatoes
(15 cents) or fresh tomatoes to that amount
and let boil with the meat and bones until
near dinner time, them add flour-and-
water thickening a spoonful at a time un-
til it seems thick enough, and season with
salt and cayenne. The soup is then
ready to be strained and freed from
grease. Take a clean soup pot and set
a strainer over it. A colander-shaped
stramer at least as fine as a flour seive
should be used, or one of perforated tin,
finer still. You can hurry the soup and
all such mixtures through by rapidly
striking the strainer ed^e with an iron
584 — Duchess and Conde Crusted -or
Croutons.
Thfese are the names given 6y the
French to what English cooks call "sip-
pets of fried bread." Cut bread in thm
slices without crust, then in dice no larger
than navy beans. If you diop them for
a few seconds, into hot clarified butter,
j oil or lard and fry them light brown they
are duchess crusts, if, instead, you put
them in a pan in the oven and bake them
brown like toast they are conde crusts.
They are to eat in soup instead of crackers.
585— Macaroni and Cheese^Ordinary;
This makes 12 orders at a cost of one
cent each.
^ pound macaroni*
2 ounces cheese— a smalT cup grated or
minced.
2 ounces butter-— size of an egg-*,
I cup milk.
I spoonful flour thickening.,
I egg, salt, cracker crumbs.
Set on a saucepan of water and wheirit
boils put in the macaroni broken in pieces.
Cook 20 minutes then drain in a colander.
Get a panpr deep dish that holds about
three pints, butter it, put in the maca-
roni, the cheese minced fine and butter
in small bits, mix them with a fork.
Break the egg in a bowl, add a cook-
ing-spoonful of flour thickening and beat
while pouring in the milk, add it to the
macaroni, dredge cracker meal over the
surface and bake until the liquid is set
and surface brown.
There should be a little mixed flour and
thickening, about as thick as cream al-
ways at hand when cooking is going on.
The use of a spoonful saves an egg in this
dish and is better, but do not use enough
to make the macaroni solid and dry. For
SAN FRANCISCO HOTEL GAZETTE'S
44
a high-flavored dish of macaroni, see No.
I54> which is macarQnkmi9»i,^;^z^, like
Weii^ ]:arebit.
5,8G-Cheapr Steamed^ FnfitLPlQddin^.
Take the molasses fruit? ckEl^mixttirer,
No. 578. Put it in a cake mould and steam
from one to two hours. The color both of
gudding and cake will be from yellow to
lack according to the kind of syrup or
molasses used. Servejwith^ sauce j, Nos.
iSuppefg
Oatta^al mush, (3 centsij
Beefsteak (8 orders, i lb, ii5f|2!Teats.J
Cold beef and ham (from dinner.)
Potatoes, (enough lett from dinner.)
Biscuics (2 doz, 15 cents.)
Fresh wild raspberreis (2 qts, 30 cents.)
Cookies (3 doz, 12 cents.)
Batter cakes and syrup, (14 cents,)
Butter 15, milk and creami'so, coffee,
tea 10.
Total, $1.49; 25 persoiis> 6^ cents a
plate.
587— Cookies— Gooff Comfflor^
it cups sugar— a pouncf^
1 cup butter—^ pouncn
5 or 6 eg^s.
I cup muk or water— ^ piHft
4 teaspoons baking powaen
8 cups flour — 2 pounds.
Soften the butter and stir i! afidi the
sugar together, add eggs, milk, beat well.
Mix the powder in the flour; mix all to a
soft dough. Press it together on the
table, roll out thin, sift granulated sugar
all over and cut out the cakes. The softer
the dough can be worked the better the
cakes will be. Makes 9 dozen, cost 36
cents, 4 or s cents a dozen; o? twice as
many li rolled extremely thiiH
wheat, 4 cents.)
Beefsteak (7 orders, i lb, -20 cents.)
Ham and Dreakfast bacon (6 orders,
15 cents.)
Buttered eges (No. 558, 18 eggs and
butter, 25 cents.)
German fried potatoes (No. 511, 20
potatoes, 6 cents.)
Corn muffins (No. 286, with 2 cups
meal, etc., 20, 12 cents.)
Graham batter cakes (with sour milk,
like No. 535, 2 qts, 15 cents.)
Syrup 12, butter 15, milk and cream 30,
coffee, tea, sugar, bread 20.
Total, $1 74; 25 persons; 7 cents a
plate.
Boarders and children are getting filled
up. No longer ravenous and covetous of
large portions. Just beginning to have
misgivings as to the gentility of large cuts,
heaped up dishes and six batter cakes on
a plate; willing to have them made small
and only three at a time. 'Tis ever thus
after a week or two. Out of eggs again,
as usual ; must make up a dinner without.
The big hotels at the depot catch up all
that comes to that little country store.
Our manager as busy is as a bee from mom
till dewey eve playing croquet and has no
time to go further to buy. But we are
out of meat, too, and somebody must go
to the "Glen," which is a few sizes larger
jthan the depot village, and buy some.
588— Trouble with the Oatmeal.
Breaidasl^
July io»
t
racked Vheat mush (2 ciipir decked
The majority of those who board where
'the oatmeal or cracked wheat mush is
made regularly and made good soon find
they cannot make a satisfactory meal
without it. ^ It is an article of diet es-
pecially desirable for children. I believe,
moreover, that more hard work both of
hands and head can be done, particularly
in hot weather, upon a diet of oatmeal
and cream than upon any mixed diet
of meat and vegetables. I'here are two
ways of cooking it and the best way is
difficult and more or less wasteful. There
is no waste m cooking the oatmeal in a
fiarina kettle — as the double kettles are
called — but there is a loss of something
still. We cooks know by various signs
when a dish strikes the peoples' fancy,
and know that the oatmeal and cracked
wheat that is eaten to the last grain and
COOKING FOR PROFIT.
for which the disappointed "help" after
the meal want to scrape the kettle clean
for a dish for themselves is not that which
is cooked in a farina kettle or steam chest,
but that cooked in a thick-bottomed
saucepan slowly at the back of the range,
where a crust bakes imder and around it
and the mush gets a baked flavor. I think
the best way to cook oatmeal mush would
be the same as Boston baked beans, in a
jar in the oven, but have never been suf-
ficiently interested to try it. A cup of
oatmeal costing two or three cents re-
quires four cups of water to cook it, and
makes a quart or two pounds of good
food. If we make up our minds that it
is cheap enough to throw away the crust
that forms in the kettle every time k is
made, the best quality ban be secured that
way, provided there is a slow place on
the range for it to simmer for a couple of
hours. Such, however, is not the case
here. The thin stove fired up with light
wood causes the mush to bum at the
bottom every other day and the fine baked
flavor and the fine theories go up in smoke
together. This will never do. So having
no farina kettle- and there being none to
buy at either village, my "sec'* and I have
hit upon the plan of taking a five-pint
milk pail with a tight lid and settmg it
with the oatmeal, previonsiy steeped in
the requisite quantity of water, inside a
deep iron pot containing water and so
boil and steam it, covered with a lid.
These tea-kettle cooks steam many a loaf
of brown bread very well by the same
plan, and could steam a variety of good
puddings in the same contiivance if they
only knew how to make them.
589~Buttered Eggs.
Break some eggs— about 6 or 8 at a
time — into a bright saucepan and add for
each egg a tablespoonful of melted butter
and very little salt. Have a pan of water
boiling on the stove; set the saucepan in
it and stir and beat the eggs until they are
cooked as thick as scram bled eggs. Serve
sometimes plain in dishes same as scram-
bled eggs, sometimes on fajicy toast.
SgO^Qraham Cakes with Scur Milk-
Cheapest.
It is necessary to mix white flour with
the Graham, about half of each. Other-
wise they are made the same as thecAher
kind. No. 535.
Dinner.
Vegetable soup (No. 140; cost nommal,
say 1 6 cents.)
Roast loin mutton (3 lbs, 30 cents.)
Potted beefsteak (village bought, rough,
30 cents.)
Macaroni with creamed cheese (12 or-
ders, 12 cents.)
Green peas (firom garden, worth 2a
cents.)
Lima beans (dried, y^ lb, and season-
ing,^ 5 cents.)
Tomatoes (i can, 15 cents.)
Potatoes (plain steamed, 3 cents.)
^^!f ? P}5 ^-"^O; 593J 3 pies, 19 cents.)
Old-iashioned nee pudding (2 qts, 13
cents; sauce, 3—16 cents.)
Condiments, crackers, nuts, raisins,
cheese (average, 25 cents.)
Butter 15^ milk anv* cream 30, coffee,
tea, bread 10.
Total, $2 46; 25 persons; nearly 10
cents a plate.
591— Potted Beefsteak.
Beef in pieces baked in a covered jar,
like Boston beans. Put two or three
pounds of rough cut beef into a gallon
far, with a few cloves, a slice of bacon, a
oayleaf, salt, pepper, httle vinegar and
two cups water. Cover the jar with a lid,
plate, or greased paper. Bake 3 hours
m a slow oven. Then take out the meat,
strain the gravy and skim off the ^L Add
a tablespoonful of walnut catsup to the
gravy and serve it with shapely cuts or
strips ol the beef.
592— Macaror.i with Creamed Cheese.
No eggs required, costs about 12 cents
for 12 dishes.
y^ pound macaroni.
4 ounces cheese — a heaping imp
minced.
2 ounces butter — size of an egg.
2 cups milk.
Cheese that is good enough for use is
generally too soft to grate, but muse be
SAN JFRANCISCO MOTEL GAZETTE'S
46
chopped fine.
Break the raacaroni and throw
boiling water, cook 20 minutes.
Warm the butter and cheese in another
saucepan and rub them together with a
spoon, add milk a little at a time as the
cheese becomes hot, and a pinch of
cayenne. The mixture must not reach
the boiling point. Cheese and butter will
combine when warm and the milk grad-
ually diluting them makes a thick, creamy
sauce, but they separate if boiled. Drain
macaroni and pour the creamed cheese
over it. Serve it in flat dishes heaped as
much as possible.
593— Spice Pie, Vinegar Pie op Har-
vest Pie,
Ibest to use only five cups of milk at first,
and add the other if the time allows the
pudding to bake down dry enough. Cover
with a sheet of greased paper to keep the
top from scorchmg. Serve with sau^e.
Supper.
No eggs required nor milk.
2 cups water — a pint.
1 cup vinegar.
2 cups brown sugar — a pound.
1 ounce butter — small egg size.
I cup flour — 4 ounces.
I teaspoon ground cinnamon.
Boil the water, vinegar and butter to-
gether. Mix sugar, flour and cinnamon
together dry and dredge them into the
boiling liquid, beating at the same time.
Take it on the fire as soon as partly thick-
ened, before it boils. It will finish cook-
ing in the pies. Bake with both a bottom
and top crust rolled very thin. It is nec-
essary to be particular to get just the right
proportion of flour.
594— Baked Rice Pudding witnout
Eggs.
Neither eggs nor butter required. It is
called by a dozen difierent names, such
as Astor House, poor man's pudding and
others and is made daily in many fine
hotels as an alternative from the richer
kinds, which some cannot eat.
I cup rice — J^ pound.
I cup sugar— 14 pound.
6 cups milk.
Cinnamon or nutmeg.
A pinch of salt.
Wash the rice in three or four waters
put it into a tin pudding pan, and the
sugar, milk, salt and piece of stick cinna-
mon with it, all cold, and bake in a slow
oven for three or four hours. It may be
Oatmeal (3 cents.)
Beefsteak (6 orders, 12 oz, -equal i lb,
gross, 15 cents.)
Cold mutton (8 orders, 10 oz, net;
charged dinner.)
Potatoes (2 ways, 3 cents.)
Graham rolls (No. 596; 30 rolls, 12
cents.)
Raspberry shortcake with cream, (No.
595 ; 2 dinner plate size ; paste 27 ; berries
and sugar 30 ; 24 cuts 57 cents.)
Cream 40, milk 18. cofiee, tea, sugar 14,
butter 15.
Total, $1 77 ; 25 persons ;^^ over 7 centsa
plate.
595— Raspberry Shortcake.
Boys made a bargain with me that I
should make raspberry shortcake for the
crowd if they would go and pick the ber-
ries. Imposed the condition that they
should bring a gallon. Said they would
if they could, but it was a week too early
yet for berries to be plenty. They came
home at four o'clock in disorder. Had
been in old Barnacle's woods and the old
chap and his hired man came up with
switches and wanted to take the berries
away from them. Boys called up their
big dog to defend them and ran home* I
am under solemn promise "not to tell
pa." Sorry, for they will be afraid to go
to Barnacle's to buy eggs, now. They
brought nearly two quarts red raspberries
(25 cents.) After looking them over I
shook a large cup powdered sugar (5
cents) into them. For the short paste :
8 level cups flour— 2 pounds.
2 cups butter — i pound.
Rub the butter into the flour, after first
slicing it thin. When well mingled, wet
with two small cups water. Knead the
paste smooth, roll out and bake on two
jelly cake pans or large pie pans if the
others are not at hand. Split the short-
cakes when done and spread with berries,
both inside and on top. Cut in 8. Cost
i7
COOKING FOR PROFIT.
2^ cents a cut. Serve cream in in-
dividual creamers.
596— Graham Pocket Book Rolls.
Graham rolls are a novelty in most
places and very nice if made like French
rolls, that is, folded over with a touch of
butter between, so that they pull open
when baked. It requires more practice,
however, to make them of good shape, as
Graham dough rises faster than white
and the shapes run out Hat if kept too
warm. ,0f course the more difficult it is
to make' such an article the more merit
and the more of a specialty it is for the
one who can. Some white flour must
be mixed with the Graham. The addi-
tion of the white of an egg to the liquor
the dou^h is mixed with, is an improve-
ment— Section No. 261. Use com-
pressed yeast. Make half in split rolls,
the rest a loaf of Graham bread.
Breakfast.
July II.
Oatmeal (3 cents.)
Salmon trout, breaded and fried (15
orders, 4^ lbs, gross, 36; 2 eggs to bread
X ; cracker meal 2 ; lard to fry equal to 3^
lb, loss, 6—47 cents.)
Beefsteak 18 orders, i lb, net, 20 cents.)
Breakfast bacon (4 orders, 54 lb,6 cents.)
Potatoes German fried (6 cents.)
Com bread (No. 599; " cents.)
Biscuits (24, 15 cents.)
Batter cakes [cheapest, iqt, 7 cents.]
: Syrup 10, butter 15, milk, cream 22,
coffee, tea 7.
Total, $1 69; 25 persons; nearly 7
cents a plate.
597 — Salmon Trout Fried.
Split the r*ah down both sides of the
backbone and take it out, cut the two
sides in two-ounce pieces ; salt and pep-
per, dip in egg and then in cracker meal
and fry by immersion in hot lard.
598— Building a House with Bread
Crusts.
or gingerbread work upon them, but the
meaning is not half so literally intended
as a remark I heard when old Mr. Stick-
tite was building the fine view four-story
Sticktite House at Jknsonvale Junction.
It was said he built that house with money
saved by drying the broken pieces of bread
and crushing them to use instead of
cracker meal to bread-crumb fried oysters
and fish and other things. No doubt but
that particular was but one tangible point
seized upon to represent a life full of small
saving ways, by which wealth was ac-
quired in the long run. But I don't see
where the harm was in that. Mr. Stick
tite had the depot eating house and he
had a large oyster trade besides and he
was not the man to give grounds for the
cutting sarcasms which are flung at rail-
j road eating-house sandwiches, bread and
rolls. Wtien they became dry — really,
dry and hard — he, instead 01 palming
them off upon helpless travelers took them
off his counters and tables and even out of
his showcases, had the dark crust shaved
off and spread them on trays in a warm
plac cover the oven to become dry enough
to crush ; then, to keep the boys and girls
out of mishchief between train times, he
made them roll and sift the dried bread
so that it looked like com mealorv^racker
meal. And some of them could easily
save their wages that way. It does not
take long to use up a barrel of cracker
meal where there is a considerable trade
in fried oysters or in a hotel where veal
cutlets and fried mush are breaded every
day. As our price list of groceries shows
cracker meal costs exactly the same price
as new crackers, or seven dollars a hun-
dred, so a hundred pounds of crushed
dried bread is worth just that amount.
But is it as good? is the question.
Yes, if selected and freed from crust
before crushing.
599— Fine Corn Bread.
We have all heard of gingerbread hous
Happily for us all this little company
of people contains no distressful hypo-
chondriacs nor people with special aver-
sions. Two harmless hot- water drinking
lunatics, that's all. But some of them
have intimated that it is essential to their
happiness to have com bread for break-
fast constantly, and baked potatoes; or-
ders which make those two oishes fixtures
SAN FRANCISCO HOTEL GAZETTE'S
on the bill of fare from this time forth.
For fine com bread take :
2 heaping cups com meal.
1 or 2 ounces butter or la^J-rsize of -an
egg.
2 eggs, salt.
2 teaspoons baking powder.-
Milk or water to mix.
Make a hollow in the meal and put in
the butter and pour in a little boiling
water from the teakettle to scald part of
the meal. Thin it down with cola milk,
add the eggs and salt and lastly the
powder. Beat it well with spoon or egg
whip. Have the baking pan hot and not
greased. If it hisses when the com batter
IS poured in the bread never sticks. Per-
fect success with corn bread of this fine
sort depends on having the batter th3
proper consistency. It should be like
thidc batter-cake mixture when poured m
the baking pan. If just right it will rise
rounded and smooth and cuts like cake.
For com bread without eggs, see No. 626.
pUte,
Third expressed lot of of meat arrived.
Have got prices down to :
Mutton chaiged @ 10 cents.
Lamb, @ 10.
Beef round boneless forsteak, ©13.
Beef rib roast, @ 12^.
Liver, @ 12^.
Sweetbreads, small lot presonted.
Dinner.
'600— Cream of Rice Soup.
Cream of rice soup (No. 600 ;.4 qts, 15
cents.)
Trout baked, an gratm (No. 601 ; 3 lbs,
36 cents.)
Roast beef (2 ribs, 4 lbs, 50 cents.)
Roast mutton (2 lbs, 20 cents.)
Blanquetteoflamb (No. 602; 12 orders,
14 cents.)
Green peas (10 cents.)
Lima beans (charged yesterday's din-
ner.)
Mashed potatoes (5 cents.)
Raspberry meringne (No. 604; 24 -or-
ders, 36 cents.)
Vanilla ice cream (2 qts, 26 cents.)
RaisiuS, nuts, cheese, condiments,
crackers (average, 25 cents.)
Milk, cream 30, coffee, tea 6, butter,
bread 10.
Total, $2 77; 25 persons; u cents a
Piit into 5 quarts of water some soup
bones and the neck and shanks obtained
firom the newly arrived side of lamb, 3 or
4 small green onions, a pinch of thyme
and savory; boiled an hour and took out
the pieces of lamb to make the blan-
guette. An hour later poured the stock
from the bones through a fine strainer
into a clean soup pot, and skimmed off
the fat.
Boiled half a cup of rice in a small
saucepan. Made a quart of milk hot
and mashed the rice with milk added a
little at a time: put it into the soup stock,
also a half blade of mace, salt, cayenne,
a small carrott from seed bed finely
minced. Let simmer and skimmed again.
Lastly added a spoonful of thickening,
half cup of cream and an ounce of butter.
Costs 4 cents a quart.
601—Trout, au Gratin.
Au gratin signifies that the fish is
gratinated or browned like toast on the
surface, and therefore, that it is covered
with bread crumbs. It comes handy to
express it in that way, as the fish is not
exactiy breaded as for frying.
Split the fish in halves and dredge both
sides with salt and pepper. Put a spoon-
ful of drippings into your baking pan and
let it get hot. Dip the skin side of the
sides of fish in either milk or egg, and
then in cracker meal or crumbs and place
in the pan with the breaded side up.
Bake it brown and baste once with butter.
Divide neatly in pieces with a sharp
knife. Serve either sauce, gravy, or
potato balls with it.
602— Blanquette (or White Dish) of
Lamb with Fried Crusts.
This was the first appearance of the
lamb in any form at this table and the
littie entree was quite sure to be in re-
quest; and although but a trifle to fill the
bill it served as a premonition to the
boarders of more lamb to come.
Took the pieces of lamb cooked in the
49
COOKING FOR PROFIT,
soup stock, cut into large dice. Boiled
a ladleful of stock with teasfwonful
minced onion, put the cut meat in and
seasoned with salt and pepper.
Made white sauce of ladleful of the
finished soup (to save time) with cream,
butter, thickening and scrap broken nut-
meg and a tablespoon of mushroom cat-
sup (private stock from the cook's valise)
and poured it to the lamb. Serve with
cut shapes of fried bread for border and
a sprinkling of green peas.
603— Fancy Shapes of Fried Bread.
These may be very ornamental if fried
to a clean, bright yellow-brown color in
the clear oil of butter or in lard. Cut slices
of bread m diamond shapes or six sided
and cut out the middle, then divide by
a cut across and you have a border for
each end of the dish and the filling will
be in the middle, or, cut thin slices and
then take a scollop-edge cutter and cut
out crescent shapes and fry them.
604 — Raspberry Nleringne.
cents each.
Supper.
Bought wild raspberries at 12 cents a
quart. Meringne is best made with cake
as at Nos. 195, and 395, but having paste
left over from shortcake trimmings of
Erevious day used that. Lined two shal-
>w pans with thin crust and baked light
colored. Spread them both with one
quart berries mixed with half cup sugar.
Whipped 8 whites, stirred in 8 teaspoons
sugar, spread on top and baked lightly.
Made 24 cuts ; cost i J^ cents each. Serve
with cream.
605— Vanilla Ice Cream.
I quart milk.
8 volks (left from raspberry meringne.)
I heaping cup sugar.
I pint cream.
Vanilla extract i tablespoon.
Made rich boiled custard of the milk,
sugar and yolks (No. 200) strained into
treezer, added the cream and flavor.
Takes half hour to freeze and half hour
more to stand and become firm, 3 quarts
after freezing, 8 orders to a quarts i^
Broiled Pickerel (3 lbs, gross, and but-
ter, 30 cents.)
Beefsteak (6 orders 12 ozs, 11 cents.)
Cold meats (6 orders, charged dinner.)
Codfish in cream (4 orders, 3 cents.)
Baked potatoes (3 cents.)
Butter rolls (No. 607 ; 20 cents.)
Raspberries and cream (2 qts, berries
25, su^ar 5, cream 20; 50 cents.)
Plain white cake (No. 609; 2 lbs, 17
cents.)
Butter 5, milk, cream 20, coffee, tea,
bread, sugar 15.
Total, $1 74; 25 persons; 7 cents a
plate.
606— Broiled Pickerel with French
Potatoes.
Pickerel is a firmer fish than Mackinaw
trout, less oily than whitefish and pre-
ferred by many. Split by cutting down
both sides of the back bone. Cut each
half in three or four, dip in flour, put in
the hmged wire broiler, broil both sides
and brush with butter. Serve with a few
crisp "Francaise" potatoes in the plate.
607— Butter Rolls.
Sometimes called tea cake, and also
Sally Lunn.
2 pounds light bread dough.
I ounce sugar—a spoonful.
4 ounces butter— J^ cup.
3 yolks of eggs.
I teacup milk or cream.
1 pound flour to work in.
Take the doughy already light, 4 hours
before the meal, mix in all the mgredients.
Let rise 2 hours. Knead, then make the
dough into round balls and roll them flat.
Brush over with melted butter and place
two of the flats together, one on the other.
Press in the center. Rise an hour, and
bake. When done, slip a thin shaving of
fresh butter inside each and brush the
top over slightly, too. Should be made
very small if to serve whole, or as large
as saucers, to cut. Makes 8 large enough
to cut in 4. Cost buttered 20 cents.
•<
^y
>
CUi
SAN FRANCISCO HOTEL GAZETTE'S
50
608— Raspberries and Cream.
Serve the berries in glass plates or ice
cream saucers individually, quite plain,
with powdered sugar and cream on the
table.
609— Good White Cake.
A great deal of the fuss and labor some
people go through every time a white
cake is to be made is altogether needless:
to prove it try this easy cake and be sur-
prised: that it can be put together so
quickly :
2 cups sugar — a pound.
I cup melted butter — ^ pound.
10 wnites of eggs.
1 cup milk. . .
2 teaspoons baking powder.
I teaspoon cream tartar.
6 cups flour— I ^ pounds.
Put the sugar ana melted butter into
the mixing pan along with the whites, not
whipped, then take the wire egg beater
and beat them together a minute or two;
add the milk, powder, cream tartar and
flour and some flavoring extract if you
choose, and beat it up with a spoon thor-
oughly. The more it is beaten the whiter
and finer the cake. If there is no cream
tartar handy use the juice of a lemon.
Makes nearly 4 pounds; costs 34 cents.
Ought to be frosted the easy way. No. 3;
or, with frosting that will slice without
breaking. No. 635.
Brealcfast.
July 12.
Fresh black cap raspberries (i qt, la
cents.)
Oatmeal (3 cents.)
Fish plain fried (7 orders, i lb, and lard,
12 cents.)
Beefsteak (12 orders, ij^ lbs, 20 cents.)
Liver breaded (8 orders, 12 cents.)
Potatoes baked and a la Francaise (7
cents.)
French rolls (25, 10 cents.)
Corn bread and corn batter cakes (16
cents.)
Cream and milk 42, syrup 6, butter 15,
coffee, tea 12.
Total, $1 6t;; 2«; persons; 6J4 cents
a Tilate.
610— Fish Fried Plain.
Dip the pieces in flour only and drop
into a saucepan of lard hot enough to hiss.
All the smaller kinds of fish and those
most esteemed for their flavor such as
brook trout and whitebait are best fried
that way, and it is suitable for all kinds
if they are cut in thin pices.
611— Calf s Liver Breaded and Fried
Cut thin slices, pepper and salt them,
dip in a little milk m a saucer (not to
wash the seasoning away) then in cracker
meal in which a little flour has been mixed.
To make it a better color the liver had
better be dipped twice giving it a double
breading, otherwise it comes out dark.
Drop into a frying pan of hot drippings
or lard, and fry. Serve either plam or
with a slice of broiled bacon.
612— Potatoes Francaise.
Cut potatoes raw with a fluted or scol-
loped knife, (there are knives made for the
purpose) in thm strips the length of the
potato, and drop them a few at a time into
a saucepan of hot lard or drippings.
When they rise from the bottom and
float, they are dene. Take up in a col-
ander set in a plate. Sprinkle with fine
salt and a little minced parsely and serve
hot and crisp. The fat should not be
very hot for these as if fried too quickly
the potatoes turn soft after taking up.
Dinner.
Italian soup (No. 613; 5 qts, 20 cents.)
Boiled Mackinaw trout, pickle sauce
(2 lbs, and sauce, 20 cents.)
Roast beef (i rib, 2 lbs, 25 cents.)
Roast lamb (Nos 145, 146; 3 lbs, 35
cents.) . , ,
Beet greens (from garden, worth 10
cents.)
Sweet com (i can, 15 cents.)
• Rice with cream (J^ cup raw 2; sea-
soning 4—6 cents.)
Mashed potatoes (5 cents.)
Steamed raspberry puddmg, hard sauce
(Nos. 176 and 177 ; 21 cents.)
Chocolate butter pie (without eggs ; No.
^I
COOKING FOR PROFIT.
617 ; 3 large, 20 cents.)
JPi "
'ickles, condiments, cheese, nuts, rrai
sins, crackers average, 25 cents.
Butter 10, milk, cream 22, coffee, tea 10.
Total, $2 44; 25 persousj nearly 10
cents a plate.
613— Italian Soup.
4 quarts soup stock (obtained as at No»
582.)
I quart milk.
4 ounces macaroni broken small.
I cup cooked lamb, veal or chicken cut
small.
I cup mixed vegetables same way.
Chopped parsely or other green herb or
vegetable.
Salt, cayenne, thickening.
It is a white soup with macaroni, etc.,
in it. Strain off the stock, skim free from
grease, put in the vegetables and maca-
roni and afterwards the cut meat and
milk. When lamb is boiled the broth
has a milky appearance and it is advisa-
ble to make white soup of that material.
614— Beet Greens.
Take the leaves of young beets, throw
away the thick stalks, wash the leaves
and keep in cold water. Shortly before
dinner put them into a pot of boiling
water in which throw a lump of baking
soaa size of a bean. The greens cook in
about half an hour. Drain in a colander.
Season with salt and corned beef fat or
butter and cut them small in the pan.
615— Rice with Cream,
Wash half a cup of rice and put it to
boil in a cup of water with a lid on. When
nearly dry add half a cup of milk and
little salt. When done mix in a half a
cup of cream. Serve same as a vefi;etable
in deep dishes.
616— Puddings without Eggs.
At Cedar Point Cottage on Nipantuck
Island, one day I found Mary Jane in a
state of great perturbation ; she was sit-
ting on the edge of a washtub, her face
very red and with her wetted thumb she
was turning over the leaves of a cook
book at a rapid rate.
"I don't know what to g.ve 'em," she
said.
"What's the matter?"
"Pudding: Them fifteen boarders will
be here in less than an hour as hungry as
go-its, and they won't think they've had
any dinner if there don't be pudding
every day."
"Well," I said, "you know there are
some kinds can be made in a few min-
utes," and I looked to see whether her
fire was good.
"I know," she returned, "yes, I know
lots, but all the dratted puddings seems
to want eggs and there isn't an egg on the
I island this blessed day."
"Oh, that's the trouble ; then why not
try this," and I pointed out No. 176.
"Theieit is again," says Mary Jane,
"that*s cherry pudding and where would
I get the chemes?"
"Don't you see that what is good for
one kind of fruit is good for any other kind?
That receipt shows the way they mg.ke
the steamed apple pudding or apple rolls
as they call it at some high-priced city
restaurants; for never an egg do they use
for puddings at some of thosj places; they
chop the apples small and use the same
as that says to use cherries."
"And would these blackberries do that
I was going to make pie of and didn't find
time?"
"Of course they will, and it only takes
about five minutes and your pot there is
boiling and there is the steamer hanginjg
up clean and ready and you must do this
way, use a large pie plate, and be sure
not to have the layers of dough too thick
because they rise so much that the pud-
ding will seem to have too little fruit if
you do. It will be all the better for being
made late and being served as soon as it is
done."
By that time Mary Jane's perplexity
was all over, and when the time came to
change those fifteen plates she had ready
for them as fine a pudding as you would
wish to meet on a summer day. For an-
other class of puddings without eggs see
Nos. 631, 639, 652, 594 and index.
SAN FRANCISCO HOTEL GAZETTE'S
3^
617~Chocolate Butter Pie without
Eggs.
The same as No. 577 with a small cup
of grated chocolate added to the milk
when put on to boil with the butter in it.
Chocolate flavor is not good in combin-
ation with eggs, but it is with butter and
cream. Chocolate custard frozen is not
much esteemed, but chocolate with pure
cream is one of the favorite ices. So this
chocolate butter pie is the best flavored
compound of the sort that can be made.
If wanted as good as it can be, use a pound
of sugar and half a pound of butter to a
quart of milk and four ounces flour and
the cup of chocolate. Makes three pies
large and deep, each to cut in eight.
Supper.
Discouraged landloard. Twelfth of
July gone and still "nobody in the
nouse, comparatively speaking.
Some very fine people sure to come
soon and there is a paiitv or two talked of
but meantime he says there is no use of
our doing our best. ' Cut down expense
and take it easy. There is pleasant row-
ing on the lake and the girls have struck
up some new tunes.
Cracked wheat mush (3 cents.)
Lamb stew with potatoes (10 cents.)
Cold roast beef (charged dinner.)
Potato pats and German fried (cold
served previous meals. )
French rolls (10 cents.)
Flour batter cakes (cheapest. No. 535;
a qts, 10 centa.)
Peaches (3 lb, can. CaL in syrup, 25
cents.)
Chelsea buns (No. 619; 2a, 16 cents.)
Syrup 8, butter 20, milk, cream 32,
coffee, tea, sugar, bread 17.
Total, $1 St; 25 persons; 6 cents a
pkte.
618— Lamb and Potato Stew, or Gal-
limaufry.
This is said by one of our French
authors to be the ancient dish of gal-
limaufry a la Languedocienne. It does
not hurt anybody to eat it, however, and
only costs 10 or 12 cents with all its
wealth of name thrown m.
Take some pieces of cold lamb ; about
I pound of clear meat will do and it may
be the neck or shoulder that was boiled
until just done in the soup boiler. Shave
off the dark portions and cut the meat in
laige dice. Cut an equal amount of raw
potatoes the same way and put both on
to boil with clear broth or water barely
to cover. Put in a small onion cut up
and if to be true to name a clove of garlic
and sprig of green thyme and little chop-
ped parsley. When it has sttwed until
the potatoes are done, season with pepper
and salt and thicken it slightly if' the
potatoes have not boiled away and thick-
ened it alreadv. It is a neat looking little
stew and good for a family supper.
619— Chelsea Buns, without Eggs.
One of the sweetest warm breads that
serve in place of cake when there are no
eggs to be had.
Take nearly half the dough that is
mixed up for French rolls and work into
it a few currants. Roll it out to a very
thin sheet, brush over with softened but-
ter, sprinkle sugar all over, then cut the
dough into ribbons and coil them into
spiral buns. Place with plenty of room
between in a buttered pan, rise an hour
and bake. Sugar over when done. For
exact proportions, see No. 267. That
variety is like currant rolls, these are flat
coils.
Breakfast.
July 13.
Oatmeal (3 cents.)
Beefsteaks (6, 12 cents.)
Lamb chops (10, i lb, net, i^ gross,
15 cents.)
Ham (4, 8 cents.)
Shirred eggs (No. 94; i8> and butter,
24 cents.)
French fried potatoes (6 cents.)
Com muffins (No. 286; 24, 12 cents.)
French rolls (8 cents.)
Graham batter cakes (i qt, 8 cents.)
Syrup, butter 23, milk, cream 32,
cofiee, tea, sugar 12.
Total, $1 63; 25 persons; 65^ -cents,
a plate.
y
COOKING FOR PROFIT.
620~-Lamb Chops and Toast.
Lamb chops are tedious, being small,
but make a choice dish for a Sunday
breakfast. As, in order to make a chop
worth having of the ribs it is necessary to
cut two ribs to each, take out one bone and
leave all the meat on the other, there can
be but few, to serve to the most honor-
ably select, the main dependence for
quantity is in cutting up the entire loin
and perhaps the leg. Flatten with the
cleaver. Trim and shape all as near like
rib chops as may be. Cut little pieces of
buttered toast very thin and in pear shape.
Place one in the dish, a broiled chop
leaning upon it, another piece of toast
and another chop — all on an end aslant
in the dish— and garnish with parsley or
cress or yoimg seed-bed celery.
Dinner. (Sunday.)
Roast beef (i rib, 2 lbs, 28 cents.)
Spring lamb (4 lbs, 44 cents.)
1 omatoes (i can, seasoned, 16 cents.)
Com (i can, seasoned, 16 cents.)
String beans (i can, 14 cents.)
Tomatoes (2 ways, 6 cents.)
Rhubarb pie (i, o cents.)
Cocoanut custard pie (No. 621 ; 2, 20
cents.)
Icecream with raspberries (No. 218;
3 pts, pure cream 15, 14 ozs, sugar 7,
2 qts, berries 20, freezmg i — ^47 cents.)
Fine white cake frosted (No. 622 ; 20
cents.)
Layer cake with raspberry jelly, frosted
(No. 622 ; 22 cents.)
Nuts, raisins, cheese, crackers, pickles,
condiments (average, 25 cents.)
Milk ( 2 galls, 24 cents.)
Cream (i pt, 10 cents.)
Butter, bread 13, coflfee, tea 6.
Total, $3 20; 25 persons; neariy"i3
cents a plate.
621— Cocoanut Custard Pie,
2 cups milk — a pint.
>^ cup sugar — 4 ozs.
3 eggs— or, 6 yolks left as from No. 622.
I heaping cup cocoanut— grated fresh,
or dry.
I teaspoon lemon extract.
Beat the eggs sugar and milk together,
add the cocoanut and flavor. M^es a
quart and fills two pies large and deep.
Costs : milk 2, sugar 2, eggs 4, cocoanut
6, extract i, short crusts 4 or 5; 20 cents
for 2. Cut each in 8.
622— Best White Cake, or '^Dream
Calce.''
2 cups granulated sugar — a pound.
I cup butter— ^ pound.
12 whites of eggS7-i2 ounces.
1 cup milk — ^pint.
2 rounded teaspoons baking powder.
I do cream tartar.
Vanilla or lemon extract.
4 large cups flour— a pound good weight.
Sift the flour, powder and cream tartar
together three or four times over.
Soften the butter and stir it and the
sugar together until white and creamy,
graduaUy stir in the milk, tepid, and a
handful of the flour to keep them from sep-
arating. Whip the whites to froth and add
part whites and part flour until all are in.
can b e baked in cake moulds or in layers.
Makes i 3-pint mould of cake and i
shallow tin cake pan an inch deep. When
done, spread over them the easy cake
frosting. No. 3 and set in a warm place
to dry.
Cost : sugar 8, butter 10, whites equal
to 8 eggs % 15, 10, milk 1, powder and
c. t. 3, flour 3, frosting for 2 cakes 5; 40
cents for 4 pounds.
Sup|)e^
Beefsteaks (9 orders, 18 cents.)
Codfish in cream (5 cents.)
Potatoes baked and fried (4 cents.)
German puffs (No. 623 trebled; 24
puffs, 18 cents.)
Toast and bread (6 cents.)
White cake, cookies, jelly cake (from
dinner.)
Rhubarb stewed for sauce (13 cents.)
Milk, cream 34, butter 20, coffee, tea
12.
Total, $1 30; 25 persons; about 5J^
cents a plate.
SAN IRANCISCO HOTEL GAZETTE'S
54
623— German Puffs, Flannel Rolls,
Muffins or Popovers.
It makes a great difference whether any
dish or product of skill is the present
fashion or not. We have all heard of
somebody's popovers and come across
remarks in the farmers' papers about
somebody else's popovers that wouldn't
I)op, without wanting any in ours par-
ticularly. So when I saw that Mary Jane,
at Cedar Point Cottage, on Nipantuck
Island had a stove-full of very fine ones
ready for supper I admired them, and
told her they were splendid and she ought
to be proud that she could make them
(as indeed she was) without yet caring to
get the receipt for my books; having so
many good yeast-raised fancy breads al-
ready; and, besides, I had heard Mrs.
Trngee condemn popovers on account of
theu- using up her eggs too last and not
being very good eating anyhow.
"But that isn't what we call 'em," said
Ma^ Janes, "them's flannel rolls."
They are popovers, Mary Jane," I
persisted; "did you never hear of pop-
overs, and popovers that wouldn't pop?"
;*The baker at the Nipantuck House
called em flannel rolls," said she, "and
1 guess he knew and he brought me the
receipt before he went away." She heaved
a little sigh and turned away as if there
was nothing more to be said on that
question.
Afterwards, upon the very voluminous
breakfast and supper bills of fare of a
very large summer hotel I found printed
."Kaaterskill Flannel Rolls,"and in think-
mg over what they might be, naturallv
reverted to that stove-full of "flannel rolls^'
on Nipantuck Island, and learning almost
immediately that the Grand Pacific was
serving them as "mufiins," the Palmer
House as "German puffs" and the Mat-
teson as "flannel rolls," I began to feel
like a collector of coins, who has heard of
a date that is not in his collection, or Uke
one of those Dutch tulip fanciers when
they heard of a new color, and startedout
to catch up with the procession. I soon
overtook my friend the steward of the
Matteson who, for the good of the pubUc
handed me this: take
a eggs.
2 cups milk— a pint.
2 cups flour — lo ounces.
Salt, a small teaspoon.
^ Break the eggs into a bowl; beat them
light and keep adding the milk to them
gradually while your are beating. That
takes about five minutes. Add the salt.
When all the milk is in put in the flour,
all at once, and beat it smooth, like
cream. Butter the inside of six coffee
cups, divide the batter into them and
bake in a moderate oven about half an
hour.
It is to be observed there is no powder
nor raising of any kind in them and no
butter, yet they rise high above the tops
of the cups and are hollow inside when
done. They are not perfect if jnade with
skimmed milk. When they collapse in
the cups and come out tough and heavy
it is owing to the baking, the stove being
not hot enough on the bottom, or, pos-
sibly not havmg been thoroughly beaten.
I have made large batches and baked
so;ne for early breakfast and beaten the
same batter again and baked it two hours
later and found the last to be as good as
the first.
Cost, 6 cents. But the cups are not
the best for a number, holding too much.
There are deep gem pans shaped like
small tumblers that suit better to bake in.
These are a pleasing kind of bread to
make, their remarkable lightness making
them always something of a marvel.
Breakfast.
Crackec
bracked wheat mush (2 cups raw. %
cents.) ^
Beefsteak (14 orders, i^ lbs, and but-
ter, 25 cents.)
Breakfast bacon (6 orders, 8 ozs, 7
cents.) '
Calf's liver broiled (5 orders, 7 cents.)
Potatoes (4 cents.)
Plain rolls (30, 10 cents.)
Com bread (without eggs. No. 626; 12
orders, 5 cents.)
Batter cakes (cheapest yeast-raised. No.
267; 3pts, 7 cents.)
Syrup (common, i pt, 7 cents.)
Butter 15, milk, cream 30, coffee, tea.
sugar 12.
Total, $1 3a; 25 persons; 5K cents a.
plate.
5S
COOKING FOR PROFIT.
624— Plain Rolls.
For 30 rolls dissolve i cent's worth of
yeast in 2 cups of milk or water, warm
but not hot, add a teaspoonful of salt
and stir in the flour enough to make
dough (2 lbs, 6 cents.) It is just as good
made up in dough at first as if a sponge
was set, (that is, making a soft-batter first,
and working it up into dough afterwards,)
the part that makes the most difference
in quality, is the proper kneading of the
dough which should be as for coffee
cakes, No. 262. If made up over night,
the dough will be light in the mommg.
Knead it well, make up in roimd rolls,
touch between each one with a brush
dipped in melted butter to cause them to
separate easily when done. Rise an hour
and bake.
The rolls will have a thin and soft crust
and will be much better looking if they
are brushed over the tops with a very lit-
tle lard or butter when they are first
placed in the pan. It takes away the
rough and floury appeaiance of common
bread.
625~Plain Bread.
The same as plain rolls preceding.
That quantity, makes 2 loaves. A par-
ticularly sweet home made Vienna bread
is made by giving the bread only one
rising: mixmg with milk, compressed
yeast and salt at, say, 3 in the afternoon,
making up into loaves at 6 and puttmg m
the oven almost as soon, or in 15 or 20
minutes. Brush over with milk after
baking.
626— Corn Bread without Eggs.
It is as light and soft and smooth-
crusted as wheat bread.
i^ cups com meal.
54 cup flour.
I tablespoon sugar.
5^ teaspoon soda ; same of salt.
4 tablespoons melted butter or lard.
Sour milk or buttermilk enough to mix
it up about as thin as batter cakes.
Beat up well with the spoon. Bake it
in a shallow pan. - Have the pan hot and
greased before pouring it in.
Baking powder and sweet milk can be
used as well.
The same can be raised with yeast.
Makes 12 to 16 orders ; costs about 5 cents.
627— Yeast Kaised Batter Cakes
Without Eggs.
3 cups flour.
2 cups warm water.
y2 cup yeast— or i cent's -worth-com-
pressed.
I tablespoon melted lard.
Same of synjpr— (to make them brown
easily.)
J4 teaspoon salt.
Mix ail the ingredients together like
setting sponge for bread — with very cold
water if made over night for breakfast,
or else 6 hoturs before the meal with warm.
Beat thoroughly both at time of miTing
and just before baking.
Cold weather prevails: "it rains and
the wind is never weary. The 'bus will
not go to the trains to-day. The driver has
started with a wagon to a distant town to
buy brick wherewith to build two chim-
neys in the cottages occupied by the
shivering guests of the house, that they
may have fires. At present they are
huddled around the dining room fire-
place. Hope they have some among
them "whose smiles can make a sum-
mer," for we need one, badly.
Hard Times Dinner.
But it was all good, and nobody would
ever suspect that there was a paucity of
material or omission of the usual in-
gredients.
Pearl barley soup (No. 628 ; 5 qts, 20
cents.)
Roast beef (rib ends, 15^ lbs, 15 cents.)
Roast lamb (brisket, shoulder, left
when ribs were taken for chops; 5 lbs,
50 cents.)
Macaroni and cheese (without eggs or
butter; No. 629; 9 cents.)
Potatoes in cream sauce (5 cents.)
Tomatoes (i can, 15 cents.)
Com li can, 15 cents.)
Pumpkin pie (No. 630 ; without eggs or
butter; 3 IzigQ; 24 cuts, 24 cents.)
SAN PRANCISCO SOTEX. GAZETTES
Si
nee
pudding (No. 631,
pints, 14 cents; sauce
Plain boiled
without eggs; 3
4—18 cents.)
Coffee 10. tea 3, milk 4 qts, 12, cream
I qt, io, butter average 15, bread 6,
cheese k.
Total, $242; 24 persons; 10 cents a
plate.
628— Pearl Barley Soup.
4 quarts soup stock.
I quart milk.
5 tablespoons barley.
I cupful minced vegetables.
I ounce butter.
Salt ; cayenne.
It is a white soup suitable to 'be made
with mutton or lamb. To obtain the stock
boil any spare pieces of meat in 5 quarts
of water for 2 hours. Put in a small tur-
nip, onion and carrot, and stalk of celery.
Strain, skim, add the milk. Boil the
barley separately. A teaspoonful to each
quart is enough. Pour off the bluish
barley water and put the barley in the
soup. Mince a few spoonfuls of differ-
ent colored vegetables, such as string
beans, young carrots, white turnips, green
onions, add them to the soup and boil
half an hour. Skim while boiling. Sea-
son and add butter.
629^Macaroni and Cheese
Eggs,
without
*•! never could understand,^ safidlfc.
Tingee, one day, "how the Italians can
be so poor, as the papers say they are,
and yet eat so much macaroni as the pa-
pers tell us they do: I should think it
would break them up buying eggs to cook
it with. But then," she added reflectively,
"sometimes the papers say things that
ain't so. Do you cook macaroni some-
times?"
"Yes ma'am, quite often.**
"Do you put cheese in it?*
"Yes."
"And eggs?"
"Yes : and butter tend milk and toma-
toes and gravy and oysters and chicken
and many more things."
"Ah; I had a girl once who wanted to
make a dish of macaroni and I kept lay-
ing off to get the things together, but,
somehow, I never did. Do you know,
a fHend of mine told me she once knew
a hotel cook who never made a dish of
macaroni without putting eight eggs in it !
Do you think that v/as true?"
"Yes, ma'am ; and I have no doubt but
that there are hotel cooks who will even
use as many as twelve, or thirteen."
Then Mrs. Tingee said, "O, myl"
It is a singular trait in this lady that
she never seems to regard the difierence
between a dish for two hundred people
and a dish for two or three; all she sees
is the eight eggs gone at one fell swoop.
I venture the opinion that the Italians
eat macaroni alone or in soup or gravy
without much thought of cheese and
without any thought of eggs, and I doubt
very much whether many 01 them would
touch the dry and heavy cake of macaroni
and cheese that is seen at many hotel
tables in this country. There is a good
example of an Italian way of preparing
macaroni, spaghetti, lassagnes, ndilim
and other such pastes at our No. 65;
which requires neither eggs nor butter,
and here is another just as good :
5^ pound macaroni.
2 or 3 ounces cheese— or a grated cup-
ful.
3 or 4 basting spoonfuls of fat from the
roasting meat.
2 cups water or milk.
2 spoonfuls flour thickening.
A handful of crushed crackers.
•Boil the macraoni 20 minutes, then
pour off the water. Put in the cheese and
other ingredients and salt ; turn it into a
2-quart pan. strew the crushed crackers
on top and bake brown.
The flour thickening added is to form
a sort of sauce in it, but not enough to
cake to the macaroni together. When
there is a suitable sauce or gravy ready at
hand it can be used to good advantage
in that way. The strained gravy firom a
chicken stew, for example. Cost, 9 or zo
cents for 12 dishes.
63l)-*-Piifnpkin or Squasb Pie witbout
Eggs.
The bakery pumpkin pie; the pie of
the lunch houses and shops. «
I can of pumpkin, or a quart fresh
57
COOKING FOR PROFIT,
cooked (which is cheaper.)
1 cup sugar.
2 cups miik.
3 basting spoonfuls flour-and-water
thickening
I teaspoon each ground ginger and
cinnamon.
Mash the pumpkin through a colan-
der, stir in the other ingredients. It
makes 3 pints, enough to fill 3 deep pie
plates lined with thin crusts of common
short paste. Pumpkin 14, sugar 4, milk,
spice and flour 2, crusts 4—24 cents or 8
cents each.
631— Boiled Rice^ Pudding without
Eggs.
I cup nee.
4 cups milk.
% cup sugar.
butter size of an egg.
Wash the rice free from dust and cook
it with the milk in a farina kettle or double
kettle. If you have none put the sugar
and rice both into the milk and let boil
in a saucepan at the back of the stove
with the steam shut in. Never stir it
while cooking and it will not burn. When
done stir in the buiter. Serve in small
pudding saucers with sauce poured over.
For the sauce, boil J4 cup su|;ar and piece
of lemon, nutmeg or stick cmnamon in 2
cups water; thicken slightly, add small
piece of butter and simmer until it is like
jelly
French fried potatoes (6 cents.)
German puffs (No. 623; 30; 23 cents.)
Plain rolls (few from breakfast.)
Wild raspberries (2 qts, 10 cents.)
White cake (without eggs. No. 632 ; 15
cents.)
Cream 30, sugar 10, milk 12, butter,
bread 20, coffee, tea 12.
Total, $1 97; 27 persons; 7^^ cents a
plate.
632~White Calo without Eggs.
1 small cup sugar— 6 ounces.
y% cup butter— 4 ounces.
2 small cups milk — ^little less than a
pint.
2 heaped teaspoons baking powder,
i 5 cups flour— I ^ pounds.
Warm the buiter and stir it and the
sugar together until well mixed, then add
the nulk and a little flavoring of nutmeg,
lemon, vanilla or cinnamon.
Mix the powder in the flour, stir all
together. It makes a stiff batter. The
more it is beaten up with the spoon the
better the cake.
To make it as white as if made with
white of eggs, one cup of the milk used
should be sour, or else add a small tea-
spoon of cream tartar — tlje same thing
that makes "angel food cake" so white.
Brush the top with milk before baking.
Two strangers arrived on the five o'clock
train. Just the luck. The only time the
'bus failed to go to the train somebody
came. But thev got a livery ri^ and came
over. Some body says they are real dukes.
Later : They are real Dukes. Not the
European article, but members of the
fiirm of Duke and Diamond, the well-
known advertising agents, of Lakeport.
Supper*
Cracked wheat (3 cents.)
Beefsteak (8 orders, i^ lbs, 20 cents.)
Ham and eggs (8 orders, 36 cents.)
Cold lamb (i lb, from dinner, charged.)
633— White Layer Cakes
£ggs.
wilhout
Bake the white cake of the preceding
receipt in jelly cake pans; spread with
jelly when done; place two or three to-
gether and frost over the top. Should be
very thin in the cake pans or they rise too
hi£:h to make handsome layers.
634 — Chocolate Layer Cakes without
Eggs.
Put half cup sugar over the fire to boil
with a lars:e spoonful of water and add to
it two ounces of chocolate. When melted
use instead of jelly as in the preceding
receipt.
SAN liRANCISCO HOTEL GAZETTE'S
58
635— Cake Frosting without Eggs.
It is not necessary to Lave white of
eggs to make cake icing or frosting. A
better kind of frosting that will not break
when the cake is sliced, is made of either
dissolved gelatine or powdered gum
arable. 1 hey need only be dissolved in
boiling water to make a mucilage like the
common bottle mucilage in thickness,
then beat up sugar in it just the same as
with white of eggs. It is quicker to make
than the egg kind and is extremely white.
If too thick on the cakes, set them in a
warm place and this kind of frosting will
run down smooth and ^Igssy. There is a
powdered kind of gelatine called granu-
lated, that is very good for this purpose.
Breakfast.
July IS-
Cold night. Rolls poor; no place in
summer kitchen to keep dough warm.
Cold enough for buckwheat cakes— wish
we had some. Good time for mince pies
— make sausag anyhow.
Oatmeal {3 cents.)
Beefsteak (7 orders, i lb, and butter, 15
cents.)
Breakfast bacon (5 orders, 8 oz ross,
7 cents.) s, g
Crepinettes de veau (No. 636 ; 12 orders,
i>^ lbs, one-third raw meat, 7 cents.)
Potatoes baked and French fried (9
cents.)
French rolls {18; 8 cents.)
Com bread (fine, with 2 cups meal, 2
eggs, 10 ozs, butter, etc.; No. 599; 12
cents.)
Hatter cakes (i qt, 7 cents.)
Butter 20, syrup 8, milk 12, cream 20,
coffee, tea, sugar 17, bread 4.
Total, $1 49; 27 persons; sJ^ cents, a
plate.
are nice when fresh cooked and hot. Serve
without sauce or gravy, but garnish with
parsley or seed-bed celery.
636— Crepinettes, or Sausages of
bocked Meat.
Take two-thirds cold cooked meat
and one-third raw meat with some fat
upon it, chop it into sausage meat, season
with powered sage, some salt and plenty
of black pspper. Make up in little cakes
as with pork sausage and fry brown on
both sides. Cook only as wanted. They
Dinner.
Dinner ordered an hour earlier. Two
lady boarders arrived. The firm of
Duke and Diamond intend to make
much of their vacation from city business
and will take a sail with all the ladies on
board around the lake. Looks like an
exploration : Perhaps there is business
m It. It may be there is to be no more
dependence upon the patronage of friends
and acquaintances, but an advertisement
to the great pleasure-seeking public of
the claims of this plaoe. However, the
dinner will not be much regarded and
must be short and easy.
Consomme jardiniere (^ qts, 25 cents.)
Roast beef (2 ribs, 3 lbs net 40 cents.)
Spring lamb (5 lbs 50 cents.)
Summer beets in sauce (10 cents.)
String beans (garden 10 cents.)
Com (i can 15 cents.)
Potatoes browned, mashed (9 cents.)
Tomatoes (i can, 15 cents.)
Raspberry pie (open ; puff paste ; 3, 30
cents.)
Boiled com starch pudding (No. 639 ;
pudding 9, sauce 4, — 13 cents.)
Vaniila cup custard (No. 136 treble, 22
cents.)
Spice cake (without eggs. No. 640 ; frost-
ed, 21 cents.)
Nuts, raisins, cheese, crackers, condi-
ments, (average count, 27 cents.)
Butter, bread, coffee, tea, milk , cream,
63 cents.
Total, $3 50; 29 persons; 12 cents a
plate.
637— Consomm2 Jardiniere.
The words signify a clear soup with
vegetables. See No. 139. When the
materials recommended are not avail-
able make as rich a broth as can be with
the shoulder bone of the beef roast and the
"cap" or coarse meat that is upon it
and a veal shank. Strain, and remove
all grease.
Cut string beans in little diamonds,
take an equal quantity of green peas,,
young carrots and tumips cut to the same
COOKING FOR PROFIT.
size; also two green onions, a summer
squash and a small green cucumber; or
whatever of the kindcan be obtained, all
cut small, and about three cupfuls in all
to five quarts. Boil the vegetables a few
minuted in water. Season the consomme
with salt and cayenne, and add two
tablespoons of walnut catsup. Drain off
the water from the vegetables and put
them in'.o the consomme. A heapmg
teaspoonful of starch mav be used to
thicken it slightly. Let it Doil until clear
again.
638— Beets in Sauce.
Boil blood beets in plenty of water from
one to two hours. Try with a fork. Put
them into cold water and rub off the skki.
Cut in quarters or suitable pieces into a
saucepan, and fill up with three parts I
water and one part vinegar. Boil, add
salt, a little butter, and flour thickening.
2 cups milk — a pint.
2 heaped teaspoons baking powder.
5 cups flour— 1 1^ pounds.
2 teaspoons ground cinnamon.
I teaspoon each of cloves and allspice.
Warm the butter; stir up the sugar and
milk. Put the powder and spices in the
flour, mk all and beat up well. Bake in
shallow tins and frost over when done»
Before baking brush over the top of each
cake with milk; it glazes them, and
makes smooth crust.
639- Boiled Corn Starch
without Eggs.
Pudding
4 cups milk — a quart.
2 heaping tablespoons sugar.
4 do com starch — 4 ounces good
weight.
I ounce butter — small egg size.
I yolk to color it if you like.
Boil the milk with the sugar in it.
Mbc the starch with a little cold milk,
thin it with some hot out of the kettle,pour
it quickly into the boiling milk ancf stir
while it is thickening, which it does im-
mediately.
Throw in the butter and beat up, then
add the yolk of egg thinned with milk,
and take it from the fire. An extremely
easy and simple pudding and excellent.
Must not be kept too hot after cooking
as that causes it to turn thin. Serve with
sauce.
640— Spice Cake without Eggs.
A great favorite : Looks like chocolate
cake. Would not be any better if made
with eggs.
I small cup sugar — 6 ounces.
J4 cup buttei -4 ounces.
641— A Pasfry and Store Room Neces-
sary.
It took about two weeks at this house
to get a little room fixed up with a few
shelves to keep certain kinds of stores upon
and a table m the same room for the
bread-making pastry, although I had
made temporary arrangements of the kind
on the very first day, being allowed to
gently pitch a lounge and rocking chair
out of the window of a little room adjoin-
ing the kitchen for the purpose, li one
person with very little help is going to get
up a great number and succession of
dishes week after week and always "get
there" as soon as the clock does, give
every guest their orders according to their
taste, keep nobody waiting and never
omit to prepare every sauce, stuffing,
ornament and trimmings which the bill
of fare promises, the track must be
cleared of obstructions and every thing
placed so that it can be picked up in
passing whenever it is wanted. Then it
IS all easy, and, as somebody expressed it
here yesterday, "it is fun to cook." But
to have things as they had them here
last year would make life a burden and
take twice as many hands to prepare
meals of half the dimensions that we ex-
pect to serve; with the meats at the bot-
tom of the house, the sugar at the top,
the oatmeal across the way, the vegeta-
bles down the alley, the baking powder
locked up in a cupboard and ' the keys
running around somewhere in some-
body's pocket; the flour in a comer of
the kitchen and all the pastry table and
work place being a board on a barrel.
These are the misarran^ements which
make Mary Jane seem so inefficient, and
she herself does not know what is the
matcerthat she cannot get along with-
SAN JFRANCISCO HOTEL GAZETTE'S
to
out calling upon the whole household to
drop their work and come and help her
through. I am under the impression that
a vast number of fine houses both public
and private want a shaking up in theh:
culinary departments and all the loose
ends bringing together where hands can
be laid upon them without waste of time,
and want something better in the way of
a work table for the cook than a mere
board on a barrel.
642— A Board on a Barrel.
Which reminds me that it is better to
be bom lucky than rich. How many
lucky rascals there are wherever there is
a good hotel, not really deserving more
than stale bread and butter, who manage
to get either by audacity, favoritism or
some petty terrorism of influencing trade
a living that a king might envy, the first,
best and dearest of everything that comes
to market; and how many deserving- but
unlucky rich people there are in pnvate
homes who never know what it is to have a
really good meal. One such family living
in a small city in the Delectable Moun-
tains, on a certain occasion employed me
to get up a "Mother Hubbard party"
supper for fifty.
These good people had an income from
a fortune of two hundred thousand dol-
lars; they were amiable, generous to an
extreme ; the lady was sunshine itself in
spite of poor meals; they deserved really,
to live in a good hotel and enjoy the best
of cookery and yet in fact they had noth-
ing but Mary Jane and a kitchen, that
was little more than a board on a barrel.
As for my own three days' work that did
not concern me, for I had a separate room
and everything needful, but then I could
see the gentleman was not happy. He
was intended by nature to be a man of a
large and portly presence ; the frame was
broad, but there was not much upon it ;
his vest was not filled out and could not
be with such poor cooking as a board on
a barrel affords. I could not see withouc
some concern their Mary Jane trying to
broil large and thick beelsteaks over the
holes of a stove filled with soft coal, doing
the same thing three times each day and
sending them in half cooked, halt raw,
blackened with coal smoke, dirty, Car-
lot croquettes she tried to make and they
melted down in the grease, (not hot
enough) and were sent in that way, soft
and disgusting and a dozen such blunders
or more I should have liked to correct but
the contract would have been too large,
and, besides, there was no convenience.
When their Mary Jane made^ bread she
mixed up a pan of dough, using for her
table a board set on top of the oarrel of
flour. When she wanted a handful of
flour she had to set the pan over on the
dish sink and remove the board, and then
set them back again— and it was a fine
painted, grained and ornamented kitchen
too — and^^when she made rolls she could
not knead the dough, but seized a hand-
ful, squeezed it and pinched off the little
dumpling shape that rose up out of her
fist. Well, they were not very bad rolls,
and not very good ; just the commonest
of the common although the people were
rich and might as well have had the
finest; and neither Mary Jane nor I could
roll out the pastry on a board on a barrel
that tipped over.
We may take Mr. Toots' view of such
a matter saying, "it's of no consequence,"
for health and strength may be kept up
on very plain food, if one will be an as-
cetic ana philosopher, but that is what very
few will be. in this family were four
daughters, young ladies for whose pleasure
this party was given, and the mischief ol
the situation is, that having grown up with
nothing better before their eyes they will
go out to their own housekeeping think-
ing that a board on a barrel is all that is
needed to set up a kitchen, and that the
miserable ways of Mary Jane which
they have seen are the ways they must
remember and carry on as all that is
necessary to know about cooking.
Finding these good people inclined to
liberality in the matter of expenditure,
when sending for some Liebig's extract
ot meat, wherewith to make their bouillon
of extra fineness, I sent lor twice as much
as was needed that some might remain to
give them pleasure some other day ; the
same by the finest salad oil, the walnut
catsup to give a new zest to their soups ;
mushroom catsup to transform their
chicken stews and pies; genuine table
sauces to help ameliorate those dreadful
beefsteaks; some kirchwasser for the
ladies' punch ; genuine maraschino to im-
plant a new sensation for them in the'
, creams and jellies; a few truffles to cause
6i
COOKING FOR PROFIT,
them to ask questions ; Camembert cheese
in tiny round boxes; Roquefort cheese
in larger bulk; biscuits ot the superfine
sorts and choice fruits, all in excess of
the needs of the one night. After the
supper was over I had the satisfaction of
seeing the remainders of the goods^ and
sweets with the unwonted flavors spirited
away to secure hiding places by fairy
fingers, and then had to leave these poor
two-hundred-thousand-dollar people to
the maladministrations of Mary Jane
with her board on a barrel; but they
seemed to deserve a better fate.
Supper.
Cracked wheat (2 cups, 4 cents.)
Beefsteak (7 orders, i lb, and biAter,
18 cents.)
Lamb chops (11 orders, ij^ lbs, 18
cents.)
Chipped beef in cream (3 orders, 3
cents.)
Cold meats (6 orders, 12 ozs, net,
charged dinner.)
Potatoes French fried and baked (6
cents.)
Sally Lunn(2o cents.)
Batter cakes (i qt, 8 cents.)
Green gages in syrup (i can, 25 cents.)
Cake and cookies (without eggs, 15
cents.)
Buttermilk, cream, milk 36, bread 6,
syrup 6, butter 15, coffee, tea, sugar 16.
Total, $1 96; 27 persons; 7}^ cents a
plate.
643— Chipped Beef in Cream.
Shave the dried beef extremely thin
with a plane or sharp knife, and parboil
it m water.
While it is in preparation, make a cup-
ful ot cream sauce ; beat in a small lump
of butter additional, then drain the water
from the beef and pour the sj»nce over it
instead.
644— Sally Lunn Tea Cakes.
If you are making rolls or bread daily,
for the evening meal it will be easy to
change the dough into sally lunn. Make
up the dough at, say, 11 o'clock, the same
as at No. 532 and let it rise until 3. Then
take nearly all, or 2}^ pounds, or .«; or 6
cups of the dough.
Yz cup butter, melted.
3 tablespoons sugar
2 eggs and 2 yolks.
^ cup warm milk.
2 cups .lour.
Work them all together and beat up
very thoroughly. It is like mufiin dougn
or fritters, too soft to handle.
Let rise until 5. Beat again. Divide
it in 4 or 5 pie pans previously buttered
and nse Half an hour, then bake and have
them hot and ready at 6. Cut like pieces
of pie carefully with a sharp kniie not
to crush it. Send it in instead of rolls.
Makes 24 to 28 cuis; costs 20 or 21 cents.
645— Cookies without Eggs.
1 small cup sugar — 6 ounces.
y2 cup butter — 4 ounces.
2 small cups milk — little less than a
pint.
3 heaped up teaspoons baking powder.
Flour to make soft dough — ^about
6 cups.
Warm the butter and mix it and the
sugar together and then the milk (water
will do.) Mix the powder in the flour,
stu- all together. Roll out very thin.
Shake some granulated sugar over the
sheet of dough, cut out and bake well
done. Costs 17 or 18 cents for about 100
cookies.
Breakfast.
July 16.
Fresh raspberries (2
Oatmeal (2 cents.)
Beefsteak (8 orders,
18 cents.)
Mutton chops (n orders, ij4 lbs,
cents.)
Ham (6 orders, 12 ozs, equal i
gross, 15 cents.)
Omelets and boiled eggs (20 eggs,
cents.)
Potatoes German fried (5 cents.)
Com bread (without eggs, No. 626;
5 cents.)
Buttermilk muflSns (without eggs. No.
646; 22, 8 cents.)
Rice batter cakes (10 cents.)
Milk, cieam, buttermilk 36, coffee, tea,
sugar 20, butter 18, syrup 8, bread 6.
Total, $2 14; 27 persons; V/2 cents a
qts, 20 cents.)
I lb, and butter,
18
lb,
25
SAN JFRANCISCO HOTEL GAZETTE'S
62
plate.
646— Buttermilk Muffins without Eggs.
4 cups flour.
I tablespoon sugar.
I teaspoon salt.
1 teaspoon soda, small.
2 or 3 tablespoons melted butter or lard.
2 cups butter-milk.
Mix all, beat up thoroughly — the more
it is beaten the better the mufiSns will
be — then drop spoonfuls into greased
gem pans. Makes about 22 or accord-
ing to size ; costs 7 or 8 cents.
648— Macaroni Clear Soup.
647— Rice Batter Cakes.
2 large cups dry cooked rice,
c large cup milk or water.
1 cup flour.
' 2 eggs.
2 tablespoons baking powder.
Mash the riv.e free from lumps ; mix
all and beat up well. Butter milk and
soda can be used instead of baking pow-
der, and mik. A small cup of rice raw
makes the required amount. Costs 10
cents a quart, or 24 cakes.
Dinner.
First bill of fare. ,
Soup — Macaroni clear (4 qts, 20 cents.)
Corned beef {i,lb, 10 cents.)
Roast beef (i rib, 2 lbs, 25 cents.)
Roast lamb (3 lbs, 30 cents.)
Broiled Sweetbreads, maitre d'hotel
(No. 651; Sweetbreads 19, sauce 5; 24
cents.)
. Green peas (garden, equal i can, sea-
soned, 20 cents.)
Com and tomatoes (30 cents.)
Potatoes mashed, browned (6 cents.)
Tapioca pudding (without eggs, No.
652 ; and sauce, 12 cents.)
VVhite Mountain ice cream (2 qts, 35
cents.)
Chocolate and other cake (without
eggs, 20 cents.)
Cherries, nut«5, raisins, pickles, cheese
27.
Butter, bread, coffee, tea, milk, cream
SO.
Total, $3 09; 27 persons; iij4 cents a
plate.
One ounce of macaroni or less to a
quart is enough.
Make soup stock by boiling soup
bones and a bunch of vegetables and
spoonful of tomatoes in five quarts of
water. Strain through a napkin or Cne
seive. Skim off all the fat. Boil again,
season, thicken slightly with a table-
spoonful of starch. Boil gently until it
again becomes clear and skim well.
Boil separately 4 ounces macaroni un-
til half done (10 minutes), drain, and as
It lies in the colander cut it into very
short pieces all of one size. Rinse it off
with hot water to get rid of crumbs and
drop it in the clear soup to finish cooking.
Lamb should not be used for clear soups
as it makes a whitish stock. Use little
burnt sugar to color if necessary.
649— Tiouble with the Corned Beef.
An old friend of mine, went as steward
to open the new and splendid Winnipeg-
away House at Red Lake Falls, and when
I arrived there a week or two after and
asked "how's everything" he said, rather
sorrowfully that everythmg was all right,
"except — blame the luck — !"
I thought he was going to say the drain-
age or climate or railroad connections or
something large, but, after all it is the
small troubles that are hardest to bear-
he said he couldn't get a bit of corned
beef fit to put on the table, and he had
all the directors of the new concern there,
hawk-eved and exacting to the smallest
particulars; just as is always the case
whilst a new hotel is the new toy of a
company.
They had salt beef but it would not
turn to that pink or scarlet color which
you like to see — a streak of pink and a
streak of fat— upon a bed of pale green
boiled cabbage for your New England
boiled dinner ; for plain salt beef turns
dark, almost black after slicing, and has
something of the depressing effect upon
the diner of a cloudy day. It was not
only their own which they had tried to
pickle, but the village butcher's was
equally poor.
It is saltpeter that gives the required
color. They had both employed salt-
peter. They were a good way from a
^3
COOKING FOR PROFIT.
large town, but both had obtained their
stores from the same place. Told the
steward that I thought I used to know
that there are two sorts of saltpeter, but
it does not make any difference if you
make sure to get the large crystals, size
of your thumb, look like washmg soda or
alum. That which they had used was
small like common salt. We obtained
the right article the next day, made new
brine according to the following receipt ;
dropped some beef in it while it was warm
— almost hot — and in twelve hours there-
after used some of the thin pieces that
boUed as red as a painted town.
650— Corned Beef Brine.
6 gallons water — nearly 3 pailfuls.
3 to 6 ounces saltpeter, in water.
I pint sugar.
10 pounds coarse salt.
Boil the above all together and skim
while it is boiling. Pour it into two stone
jars or a keg or barrel. The jars are best
m places where there are pieces of beef
unsuitable for roasting, to be rolled up
and tied in shape and dropped in every
day, one jar to receive the fresh additions
and the other to use out of that which is
sufficiently corned.
For this use the larger Quantity of salt-
peter is needed. Beef dropped in this
pickle will be ready for use in a week.
But when a quarter of beef is to be cut
up and put down in brine to remain in it |
a very longtime, 3or 4 ounces of saltpeter
is sufficient. The barrel should be kept
in a cool, dry cellar. Put a board on top
of the meat and a rock upon that. Keep
covered.
WhDe they are cooking soften 4 ounces
of butter, squeeze in the juice of half a
lemon, add a dust of cayenne, a table-
spoonful chopped parsley or other green
and spoonful of water. Serve the sweet-
breads hot from the broiler with sauce
poured over and garnish of lemon and
parsley or seed-bed celery.
Anything cooked a la maitre d'hotel
has a combination of green herbs with an
acid; it may be in butter or in thin white
sauce.
652 — Tapioca Pudding without Eggs,
Costs 10 or 12 cents or i cent each
order.
1 heaping cup tapioca — ^ lb.
4 cups milk — a quart.
2 tablespoons sugar.
Small lump of butter.
Take half the milk and put the tapioca
in it lo soak in a little pan set in a rather
warm place for an hoiu: or two. BoU the
rest ofthe milk with the sugar and butter
in it, put in the tapioca, stir up, pour into
a buttered pan and bake half an hour.
It is, of course, quite white. Serve with
any pudding sauce. One egg or tw o yolks
may be added if wished to have it richer.
The e^ must not be boiled in the milk,
but stirred in just before putting in the
oven.
651— Broiled Sweetbreads, Maitre
d'Hotcl.
It can generally be relied upon that
only two-thirds, perhaps only half the
people will order such a dish as this how-
ever good it may be. Prepare the sweet-
breads by splittmg in slices the fiat way,
dust with salt and pepper, press down m
a plate of flour to coat well on both sides;
broil in the wire oyster broiler. Turn
frequently and baste with a brush dipped
m butter.
653— Red Raspberry Sauce for Pud-
dings.
Take half red raspberry juice or syrup
and half water, lo one cup add half
cup sugar with a heaping teaspoonful
starch mixed In it dry. Simmer over the
fire until thick and clear. Good sauce
for any white pudding like the preced-
ing.
654 — White Mountain Ice Cream.
I quart cream.
I pint milk.
1 cup sugar.
2 large tablespoons starch.
Boil the milk and sugar and thicken
with the starch. Add the cream cold.
Flavor, strain and freeze.
SAN FRANCISCO HOTEL GAZETTE'S
655— Chocolate Cake without Epps.
1 small cup sugar— 6 ounces.
J^ cup butter— 4 ounces.
2 cups milk — a pint.
2 rounded teaspoons baking powder.
5 cups flour — \li pounds.
2 ounces chocolate.
Warm the butter and stir it and the
sugar together until well mixed, then add
the milk and vanilla flavoring if you have
it. Mix the powder in the flour and stir
all together.
Melt two ounces of common chocolate
in a little pan by warming it with noth-
ing added and beat it into the cake bat-
ter.
Bake in shallow tins and frost overwhen
done, with frosting made without egfijs.
No. 635.
657— Rusks without Eggs.
Supper.
Oatmeal and cracked wheat mush (3
cents.)
Beefsteak (8 orders, i lb, and butter, 16
cents.)
Corned beef stewed with potatoes (^
lb, meat, etc., 6 orders, 7 cents.)
Codfish in cream (4 orders, 3 cents.)
Cold meats (4 orders, charged dinner.)
Potatoes (from dinner, baked few, 2
cents.)
Plain rusks (without eggs. No. 657 ; 20
rusks, 10 cents.
Rolls and bread (ii cents.)
Raspberry tartlets and cake (paste trim-
mings and remainders from dmner, say,
10 cents.)
Fresh raspberries (3 pints, 12 cents.)
Batter cakes (no orders.)
Butter 15, milk, cream, buttermilk 42,
cofiee, tea, sugar 16.
Total, $1 47 ; 26 persons ; nearly 6 cents
a plate.
Take half your roll dough and work in
sugar and butter, set it to rise again and
at 4 o'clock make out in round balls or
cut with a small biscuit cutter; butter
between them when placing in the pan
and brush over the tops; place near
together but not crowded ; rise an hour
or lone;er and bake in a slack oven about
20 minutes.
The difliculty with most people's sweet-
ened breads is that they are clammy like
dough not sufficiently baked. There is
no need of having them that way for all
that is necessary to make them featherv
light and dry, is the proper way of knead-
ing fully explained for coffee cakes at No.
262 ana elsewhere; and then sufficient
time to rise.
The right proportions are :
2 pounds light dough— alwut a good
quart dipperful.
% ounces butter or lard— 54 cup.
5 ounces sugar — i cup.
Brush over with syrup when done and
dredge sugar.
Breakfast.
656— Corned Beef Stew with Pota-
toes.
Called also hashed corned beef. Make
same as the lamb "gallimaufry" No. 6i8 ;
of equal quantities of corned beef with
some fat upon it and po'-atoes all cut in
neat dice shapes.
Blackcap raspberries and currants (2
qts, 18 cents.)
(3atmeal (2 cents.)
Beefsteak (4 orders, 10 cents.)
Lamb chops (10 orders, 20 small chops,
2 lbs, 20 cents.)
Omelets with green onions (No. 89 ; 4
orders, 8 eggs, 10 cents.)
Eggs poached and boiled (10 orders,
24 cents.)
Potatoes minced in cream (No. 534; 7
cents.)
German puffs (No. 623; 18 large with
6 eegs, etc., 18 cents.)
Corn bread (buttermilk, no eggs, 8
orders, 3 cents.)
Graham batter cakes (no eggs, i qt, 7
cents.)
Milk (6 qts, 18 cents.)
Cream (3 pts, 30 cents.)
Butter (i lb, 20 cents.)
Syrup 4, bread 4, coffee, tea, sugar 14.
Total, $2 09; 26 persons; 8 cents a
plate.
^3
COOKING FOR PROJEIT,
658— White Citron Cake w.thout
Eggs.
1 small cup sugar — 6 ounces.
54 cup butter— 4 ounces.
2 cups milk — a pint (part of it should
be sour.)
2 heaped teaspoons baking powder.
S cups flour — 1 5^ pounds.
y^ pound citron cut small.
I teaspoon lemon extract.
Soften the butter, stir it up with the
sugar and the milk not too cold to mix.
Sift the powder in the flour. Mix and
beat well and add flavor and the citron
previously dusted with flour. Bake in
round mould or shallow tin and frost
over. Fine cake and favorite. If no sour
milk use pinch cream tartar or juice of
half a lemon to whiten \l. Use no soda
in any cake that is to be white. Costs,
30 cents for 3^ pounds frosted without
eggs.
Dinner.
Soup, beef a TAnglaise (5 qts, 25 cents.)
Whitefish, Point Shirley Style (2 fishes,
4 lbs, 20 orders, with seasonings,45 cents.)
Boiled corned beef (>^ lb, 5 cents.)
Boiled bacon and greens (trifle,3 cents.)
Roast loin of beef (2 lbs, 30 cents.)
Roast lamb (3 lbs, 30 cents.)
Veal patties, bechamel, (ro with 5^ lb,
veal, 12 cents.)
String beans with bacon (garden, 12
cents.)
Green peas (garden, 10 cents.)
Tomatoes and corn (20 cents.)
Potatoes (two ways, 7 cents.)
Sponge pudding, cherry sauce
664^; i}^ lbs, with sauce, 19 cents.)
Cherry pie (i large, with i pt, pitted
cherries 6, sugar 3, crust 3; 12 cents.)
Raspberries and cream (i qt, berries,
8 cents.)
Cream 20, milk 12, butter, bread 11.
Crackers, cheese, pickles, condiments,
nuts, raisins, average 27 cents.
Cofiee, tea, sugar 12.
Total, $3 19; 27 persons, nearly 12
cents a plate.
(No.
659— Beef Soup, a i'Anglais^, or
English ^tyie.
It is a brown, strong soup with small
cut beef and vegetables in it.
Prepare stock over night that the soup
may be ready in good time in the fore-
noon, to allow it to simmer and have fre-
quent skimming to brighten it. The
stock may be made by boiling the lower
portion of round of beef (2 lbs., 15 cents)
with other beef trimmings and a veal
bone ; a bayleaf and six cloves and an
onion. Strain and skim, boil and add a
thickening of brown roux if you can have
good butter, or of baked flour, or common
flour-and-water. Cut 2 small cups of
different soup vegetables in small dice
and the same of the cold boiled beef out
of the stock pot. Simmer at least an
hour; skim often, season, and at last add
a tablespoon of walnut catsup, and half
a lemon cut in small slices.
660— Whitefish, Point Shirley Style.
The fish are split in halves, laid open,
seasoned, baked in a buttered dripping
pan, egged over while baking and spread
with softened butter and minced parsley
when done. Divide in portions with a
broad fish slice; serve on small plates
with a spoontul of mashed potato in the
same "plate.
661— Bacon and Greens.
A small quantity of greens, not enough
to serve as a vegetable with every order,
fills up a gap in this way and will seldom
be cailecf upon when other dishes are
numerous. Boil the bacon with the
corned beef first, then with the beet,
radish or turnip greens. Serve a slice on
each dish of greens.
662— Veal Patties, Bechamel.
The term bechamel attached to a dish •
signifies that it is in cream sauce and con-
sequentiy white; thus the white oyster
patties. No. 327, are a la Becliamd in a
bill of fare. It is the name of a French
steward or cook, who brought cream
sauce into notice ; but to be genuine the
sauce should be but half cream, the other
half seasoned broth boiled down strong
and clarified. Cut cooked veal in neal
dice, put it in bechamel sauce well sea-
SAN FRANCISCO HOTEL GAZETTE'S
66
soned and fill patty shells wich it same as
oysters.
663— String Becns, German Style.
Snap short and boil an hour. Instead
of butter or cream sauce to finish cut up
some bacon or salt pork quite small, and
boil with the beans after pouring off the
first water.
664— Baked Sponge Pudding.
Make butter sponge cake, No. 561.
Bake in shallow tins. Sift granulated
sugar over betore baking and it will come
out glazed. Cut in small square blocks
and serve with red syrup made of cherry
juice, water and sugar.
665— Cherry Pie, Country Style.
Roll the paste thin, line the largest pie
pan. Put in 2 cups of pitted cherries
raw, spread sugar over, cover with a thin
crust, bake slowly and well but light
colored.
Supper
Oatmeal (2 cups raw, 4 cents.)
Broiled bass (11 orders, 2 fishes, 3 lbs,
gross, and butter, 30 cents.)
Beefsteak (3 orders, 7 cents.)
Cold corned beef (4 orders, charged
dinner.)
Potatoes (pats and cold fried, charged
dinner.)
Biscuits (20, buttermilk, o cents.)
French coffee cakes (No. 262; 30,
glazed, sugared, warm, 20 cents.)
Cake (2 kinds, for show, trifle used, 10
cents.)
Raspberries (3 pints, 15 cents.)
Cream (3 pints, 30 cents.)
Butter 15, bread 4, coffee, tea, sugar 17.
Mik, buttermilk 24.
Total, $1 85; 27 persons; 7 cents a
plate.
66&— Broiled Bass.
It will be found that dipping the split fish
in flour before broiling secures a better
brown color than it will take on without.
It is a firm fish and rather dry when
broiled, but preferred so by many to
whitefish or other oily kinds. Split
lengthwise, divide each side in two or
three, flour, and while broiling baste with
a brush dipped m butter. Small ones
may be broiled whole, the head being
left on, and larger ones for restaurant
orders partly broiled, and finished in the
oven or wholly broiled by being wrapped
in buttered paper,allowing plenty of time.
Breakfast.
July 18.
Cherries and gooseberries (2 qts, 16
cents.)
Oatmeal (3 cents.)
Fried trout (dipped in flour only, 4
orders, 8 cents.)
Saratoga chips and baked potatoes (5
cents.)
Beefsteak (6 orders, 8 cents.)
Bacon (i order, 2 cents.)
Lamb chops (13 orders, 26 chops, 3 lbs,
gross, 30 cents.)
Fancy twisted rolls (20 rolls, 10 cents.)
Com egg-bread (6 cents.)
Graham batter cakes (i qt, 6 cents.)
Cream (3 pts, -^o cents.)
Milk, buttermilk (6 qts, 18 cents.)
Butter IS, syrup 6, bread 4, coffee,
tea, sugar 16.
Total, $1 83; 26 persons; 7 cents a
plate.
Last evening two of Black's boarders
came over to look at rooms — ladies — said
to be a banker's wife and daughter — said
they could not endure the noise over there
had heard good reports of our "Eyrie"
from our two friendly Dukes ; took rooms
in the hill cottage and would move over
this morning. They came again for good
after breakfast. Gentleman soon after
came over in a buggy ; a colonel some-
body; has been stopping at the Palmer,
the other large hotel at the depot. He
says they gave him a sour mutton chop
for breakfast this morning; that every
steak and mutton chop he has had since
he has been there has been sour "and a
fellow can't stand that, you know." He
must have had previous acquaintance
with these ladies for after engaging a room
and sending for his baggage they three
tn
COOKING FOR PROFIT.
went sailing into the west in the same
bou together before they had been here
an hour.
On eleven o'clock train arrived another
member of the Dukes firm— lady this
time. Has been at some neighboring
resort.
"What is a lady duke called — isn't she
a duchess?"
"Why, certainly she is a duchess — of
course. Goodness ! girls, you must wait
on them splendidly, the best you know
how — for now we have a family from
Paris, two dukes, a duchess, a colonel
and a banker's wife and daughter — you
must fold the napkins in beautiful shapes,
like this and this, and cut the finest bread
in thick blocks and lay one under the fold
of the uapkin on each inverted plate, this
way. The housekeeper will show you
more when she comes in, but I hope they
will keep her always busy in th** cottages
now."
Arrived at same time two elegant
boquets for the cook, viz. : one basket of
summer cabbages, 8 cost 40 cents; and
one basket summer beets and onions,
cost the same.
Have just received notice to prepare a
little birthday supper two days hence.
Arrived, first lot of fneat from a new
butcher, one who is used to supplying
hotels. Was rather surprised to nna by
bill everything charged one uniform price,
II cents a ponnd.
There is 15-cent ham, 1254-cent loin
beef and roast, 13-centlard, 8-cent mut-
ton»and lo-cent lamb and other items all
charged at 11 cents all round. Seems
novel, but gooti enough.
667— Trouble with Sour Meats.
Noblesse oblige, A gentleman speaks
truth about a hotel although he may be
seekmg reasons for leaving it. When
the colonel says the steaks and chops
served to him at the Palmer House at
Uintah Lake are always sour, there is
nothing to be said but to seek the reason
why.
Our breakfast and supper bills of fare
show that sometimes there will be four
beefsteaks ordered and at another twelve
tor fourteen ; the same with lamb or mut-
ton chops, bacon, fish and other meats ;
these numbers are to be multiplied by ten
a for house like the Palmer,at the deppt,
and yet if a train should arrive bringing
an unusual number of people to a meal,
there would be no unusal flurry and the
many would receive their fresh broiled
meats as soon as the few would have
done ; and, taking one time with another,
there wiU be no more cooked steaks and
chops left over after a meal for a few than
for a large number. This is because the
meats are always kept ready to be laid
upon the gridiron, but are never actually
cooked until they are asked for, and this
is the great recommendation of the first-
class plan of broiling meats to order over
the Barnacle way of cooking up a lot of
meat large enough to meet expected de-
mands and having to throw away panfuls,
blackened, dried or sodden of that which
is left, or be thrown into wild confusion
by the arrival of five or six unexfjectedly.
1 he one disadvantage of the possibility
of the cut meats turning sour before they
are cooked,is due entirely to carelessness
There should be a tray made purposely
to hold the raw steaks, chops and other
meats, like this :
Catleta
Veal and Pork
Mutton
and
Lamb Chops
II am.
Tend-jrloiaj
Co amon
Steak
Broiler's Tray of Out Meats.
This tray is best made of galvanized
iron: the compartments are 10 or 12
inches square, the sides are 3 inches
deep; there are stout handles on two
sides, like a baking pan, to carry and
hang up by when not in use. A tray with
more or smaller compartments than this
is hard to clean, being unweidly, but
there might be two used for a large busi-
ness requiring twice as many kinds of
meats to be ready.
The trouble over at the Palmer House
is caused by the tray being overstocked.
They not only fill it but stack it up with
SAN RANCISCO HOTEL GAZETTES
6S
steaks, chops and cutlets ; bring it from
the refrigerator to the kitchen, keep it
there in front of range and broiler for
four hours — from 6 till lo in the morn-
ing— of a hot summer day; only use half
and cany the remainder back to the
meat house where it hardly becomes
cool before supper time when it is brought
out again. They ^vould not have any
sour meats if they would but leave the
bulk of them in the refrigerator and only
bring out a dozen or two of orders at a
time— mere matter of forethought.
Dinner.
Consomme, a la de Stael (No. 668; 6
qts, 35 cents.)
Salmon trout, a la Chevaliere (2 fishes,
4 lbs, and seasonings, 40 cents.)
Nantaise potatoes (3 cents.)
Boiled ham and corned beef (20 cents.)
Roast loin of beef (3 lbs, net, 38 cents.)
Lamb cutlets with puree of green peas
(12 orders, 18 cents.)
Scrambled sweetbreads in pasty borders
(6 orders, 10 cents.)
Marrowfat peas (15 cents.)
Lima beans (dried, % lb, and season-
ings, 5 cents.)
Com and tomatoes (20 cents.)
Potatoes mashed, boiled (6 cents.)
Eve's pudding, raspberry butter sauce
(No. 675; pudding 20; sauce 9; 29 cents.)
White cocoanut pie (No. 677 ; mering-
ued pink with raspberry juice, 2 pies
laipe, deep, 26 cents.)
Vanilla ice cream (32 cents.)
Cherries and currants (2 qts, 16 cents.)
Cake assorted (12 cents.)
Cheese, crackers, pickles, nuts, raisins
(average, 30 cents.)
Milk 12, cream 15, coffee 6, tea, sugar
6, bread 6.
Total, $4 00; 30 Dersons; i^ji cents a
plate.
The colonel when at table, it would
appear, is talkative and full of life and
spirits. That's all right. He made the
aemark that my consomme was exquisite
but, was seasoned too highly with cay-
enne, and of course I heard; of it. No
such thing. But that's all right. Ill
bet he only said it to lead off to curries
and his experiences in hot climates and
his **hairDreath 'scapes by flood and
field." That's all right too; we all have
our parts tojplay and get our work in when
we can. Then, later on, he asked the
manager, with whom he is already on
terms of the utmost cordiality, why this was
called Eve's pudding and the manager,
laughing, said he would ask me. Now, a
fellow does not want to be bothered with
fool questions after scudding around the
whole of a hot morning preparing a din-
ner and then carving and serving it ; still
I did not tell them to go to thunder as
cooks generally do under such circum-
stances— this house being too small for
anybody to be mean in— but replied that
the pudding is as old as the hills ; one of
the oest ever was invented; the receipt
has been put in rhyme like Sydney Smith's
salad dressing; didn't known why it^ is
called Eve's unless because it contains
apples, and couldn't even see where that
came in. Then the irrepressible colonel
took a bill of fare and wrote on the back
of it:
Eureka 1
"The woman tempted me and I did
eat."
The pudding tempted /«tf and /did eat I
The manager showed it to me after
dinner was over. That's all right. Ill
keep it to fling at the next one asks me
something I don't know. I'll have to
save tenderloin steaks for the colonel.
668— Consomme a la do Stael.
It is a clear, rich brown soup with
lozenge shapes of fried bread and
quenelle forcemeat in the plates.
Make a rich broth of beef and veal
boUed down strong overnight with a
bunch of soup vegetables and three or
four cloves. Strain into a jar. When
cold remove the fat, pour off from the
sediment. Chop a pound of lean beef
and boil up in the beef broth. Strain
through a napkin. Set over the fire again
sdm, season, and add from one-third to
one-half of a little white pot of Leibeg's
extract of Ineat (private stock from the
cook's valise.) The consomme will then
have sufficient color and flavor.
For the quenelles mince a piece of
white veal size of an egg, (or; use breast
of partridge, quail or chicken if at hand)
and then pound to a paste. Season with»
a pinch of minced herbs or parsley and
^9
COOKING FOR PROMT.
grated lemon rind (very little), moisten
with yolk of egg, fatten out, cut with
something like a funnel point or apple
corer if you have not the proper cutters,
drop the quenelles in boilmg water ; dip
up two to each plate of soup. Cut out
bread with the same cutter, fry in the
clear part of melted butter and put two
in each plate with the quenelles.
These little accessories can be made
ready long before they are to be used ;
perhaos in the intervals between orders
while Dreakfast is going on. The French
name was given lonG; ago in allusion to
Madame de Stael, of literary and political
fame.
669— The Chevalier Style.
One of our French authors writes ad-
miringly of "the chevaliers and abbes"
of the last century, and their beneficent
influence in advancing and disseminating
the art of cookery. The chevaliers, it
appears, were men of high social position ;
a sort of gentlemen soldiers, educated
according to the culture of those days;
having nothing particular to do but travel
and see what they thought was the world;
putting up themselves and their steeds at
the monasteries when it happened that
there was no inn that offered entertain-
ment for man and beast ; observing what
the fattest of the fat friars ate and thrived
upon and telling it at the next table for
the edification of the new company;
samplinc and remembering the best dishes
of the different countries and carrying the
news in the times when books, papers and
readers alike were few and duU. It could
not be otherwise than that some maitres
^ hotel (stewards of wealthy houses)
should eagerly name some dish which
had been so lucky as to be approved by
one of these perhaps temporarily C9n-
spicuous personages, a la chhjoliere, which
is impliedlv a la mode chevalUre; or — as
we shoula write it — in the chevalier
fashion ; and it appears that there have
been many dishes so named, but nearly
all were evanescent, having no distin-
gubhment but some trifling accessory or
whim of decoration of no permanent
value. A comparison of several author-
ities shows that the only dishes which all
agree in designating as a la chevaliere,
are those that are egged and bre?d-
crumbed. A chicken breaded and fried
is a la chevaliere, a trout breaded and
fried is a la chevaliere, too. The deco-
rations vary,the breading is the one perma^
nent feature. There is a refinement in
this however, which requires grated cheese
— Parmesan— to be mixed with the bre d
curmbs used to coat the morsel. It may
easily be imagined how some epicurean
rover sitting down to breakfast with the
sleek abbot found a surprise and a revel-
ation in his first dish of capon bread-
crumbed and fried in oil ; how he labored
to reproduce the dish when he returned
come, and how it came to be called the
chevalier's.
It should be observed that although
the masculine chevalier does not termi-
nate with Cy a i>eculiarity of the French
language requires a terminal ^ to be
added and makes it feminhie in the
menu, as are all the words which follow
"a la mode.'* Parisian style potatoes as-
sume the feminine Parisienne; macaroni
Italian style becomes Italienne, and so
with all designations after "a la" except
the proper names of persons.
670— Ti out, a la Chevaliere.
Split the fish, remove all bones, sea-
son with fine salt, cayenne and drops of
lemon juice. Mbc together 2 cups cracker
meal and i cup grated or finely minced
cheese (any kind.) Dip the sides of the
fish in beaten egg in a shallow pan, then
in the cracker dust mixture ana let lie in
it awhile. Spread a baking pan with soft
butter, lay the fish in and bake slowly,
basting once with melted butter. The
pan should be roomy that the pieces of
fish may not be crowded together. Serve
hot and crisp without sauce, but with
potatoes in the same plate.
671— Nantaise Potatoes.
Scoop out fluted berry shapes of raw
potatoes with a potato spoon, put them
in a saucepan with a lump of butter and
let simmer in it until done, then pour ofl^
the butter, set the potatoes in the oven
to brown slightly. Sprmkle with minced
parsley. Serve with fish. Nantaise has
reference to the city of Nantes, in France.
SAN FRANCISCO HOTEL GAZETTE'S
70
672~Lamb Cutlets with Puree 0
Green Peas.
Take ths best shaped lamb chops, trim
nicely and flatten, season, dip in fl9ur and
have them ready in a frying pan with very
little fat from the roastmg meats.
Mash some very green cooked peas
through a seive, season with butter and
white pepper, drop a pear shaped spoon-
ful of this green puree in each individual
dish, shape and smooth it a little, Iry
(saute) the lamb chops, lay one on top of
the puree, press down shghtly, pour a
spoonful of light brown sauce around the
base in the dish.
673— Scrambled Sweetbreads in
Pastry Borders.
Small and fragmentary sweetbreads
that cannot be sliced can be used this
way. Cut them in dice, put in a frying
pan with butter and eggs, salt, pepper,
scramble same as eggjs, not too dry, add
a squeeze of lemon juice and little minced
parsley.
Roll out scraps of pie paste, cut out
crescent shapes with a scolloped cake
cutter and bake them. Serve the sweet-
breads in flat dishes with pastry crescents
at each end.
y2 pound bread crumbs minced fine —
about 4 cups.
}i pound chopped suet— i cup.
6 ounces raisins or currants— i cup.
Same of chopped apples.
Nutmeg— about J^ grated.
Mbc the above together dry, then beat
up in another bowl :
4 ^ggs-
6 tablespoons milk or water.
3 tablespoons sugar.
Minced lemon peel, or a little extract
if at hand.
Stir all well together; tie up in a pud-
ding cloth and boil 4 hours. Serve with
hard sauce or any other plum pudding
sauce.
674 — Dried Lima Beans.
The dried are better than the canned.
They are not hard to cook either. Soak a
cupful in water a few hours and boil about
an hour. Drain off and season in the same
way as peas, that is, sometimes with cream
sauce, sometimes with butter only or,
with small pieces of bacon or salt pork
stewed in them. Should they prove to
be of a sample difficult to boil soft add a
small piece of baking soda to the water
they are boiled in.
676— Raspberry Butter Sauce.
Make hard sauce in the uiual manner
(No. 177 ;) and stir in enough of the f yrup
from [ carlet raspberries to color and and
flavor it.
677— White Cocoanut Custard.
675— Eve's Pudding.
It is a good sort of boiled plum pud-
ding, not so rich and heavy; is cinnamon
colored when made right. It is well worth
while to weigh the ingredients as they are
uncertain things to measure.
There is a most excellent white cocoa-
nut mixture at No. 163; but takei up
more time than this to make.
For this proceed as if making custard
pie, using all whites and counting 2
whites equal to one egg; which will be:
3 cups milk.
I cup white of eggs — 10 or 12 whites.
% cup sugar.
I heaping cup cocoanut.
I teaspoon lemon extract.
Beat up, fill 2 paste-lined pie pans and
bake slovvly.
Meringue (or fiost) them over when they
are nearly done ; stirring in a little rasp-
berry syrup to color the frosting pink and
dredge granulated sugar on the surface
before baking.
678— Trouble with the Ice Cream.
A little party of four ladies from the
Trulirural House came over in a boat im-
mediately after dinner. Wanted to know
of the manager whether really and truly,
you know, we have ice cieam every day.
Said they never were so disappointed,
the Trulirural only makes ice cream once
a week, that is on Sunday, and after all
II
COOKING FOR PROFIT.
when it was made it proved to be only
frozen buttermilk full of lumps of butter.
These four are the elders remaining of
the party that came over serenading
about ten days ago. They have taken
rooms and will move over before supper.
I know how that ice cream trouble oc-
curred ; saw the same mishap at Bass-
wood City. There vras a young fellow of
a tGO sanguine di-iposition struggling
aUng witli a restaurant that did not pay,
buoyed up by ihe visions of wealth he
was going to realize during the approach-
ing summer by making ice cream. Be-
ing consulted, I advised the purchase of
only one freezer, or, if he must have two,
to get a 4-quart and a 6-quart size.
Young man thought I was surely jesting
and sent off for a 4-gallon and a lo-gal-
lon. On the first balmy day that fore-
tokened the arrival of gentle spring he in-
vited all his acquaintances to a treat of the
first luscious ice cream of the season; his
own make ; the first he had ever made,and
afcer all it proved a delusion and for him
a mortification that he never recovered
from. It was buttermilk and butter
frozen, buch a thing could not happen
to a person who might not care whether
the ice cream were not good or mdiflfer-
ent, but this party was too solicitous,
whipped or churned the cream to make
It foamy, and increase the bulk when the
temperature was just right for "butter to
come" quickly. If the young man had
had freezers to buy that afternoon he
would have been content with a i-quart
and a 2-quart, for he took a sudden dis-
gust at the ice cream business. Pour
your cream into the freezer, sweeten and
flavor it and freeze without further prep-
aration, but after it is frozen then the
more it is beaten the better it will be and
"butter won't come" at that temperatiire.
Supper.
Oatmeal (3 cups raw, 4 cents.)
Broiled whitefish (4 lbs, net, and % lb,
butter, 45 cents.)
Beefsteak (7 orders, i lb, loin net, 15
cents.)
Cold meats (8 orders, charged dinner.)
Potatoes (from dinner, and baked, 4
cents.)
French rolls (30; 12 cents.)
Waffles (No. 679; 3 qts, 24, and lard to
bake 6; 30 cents.)
Crackers and milk (crackers, 5 cents.)
Cherries, fresh ripe (2 qts, 20 cents.)
Cocoanut cookies (without eggs, and
other cake, 15 cents.)
Cream 30. milk 24, syrjp 16, butter 20.
Cofiee, tea, sugar 22, bread 6.
Total, $2 68; 34 j)ersons; 8 cents a
plate.
679— Waffles— Yeast Raised.
6 cups fiour — i^^ oounds.
2 large cups milk or water.
2-cent cake compressed yeast.
^ cup melted butter or lard.
4 or 5 eggs, or yolks left over.
Salt.
Dissolve the yeast in the milk (or water)
lukewarm ; stir up all to a thick batter
and beat it well with a large egg whip or
spoon. Let rise in a moderately warm
place about 4 hours, beat up again half
an hour before baking time. If^you use
potato yeast a cupful will be required.
If mixed at 2 o'clock in summer the bat-
ter will be ready to bake at 6.
Anyone who has made muffins out of
the roll dough as at No. 582; can take the
same advantage making waffle batter,
using about 4 cups of roll dough, warm
milk to thin it down like batter cakes and
the enriching ingreaients the same as in
this receipt. It will be ready to bake in
an hour after, if warm.
Any kind of batter cake mixture can
be baked in waffle irons if they are in
good order and not burnt, and waffles
can be made without eggs if the same as
batter cakes, but when they stick to the
irons the remedy is to add an egg or two,
and waffles without eggs cannot be baked
in much haste but must have time and
dry out of the irons. Syrup or sugar in
the batter causes them to bake brown.
It is a vast improvement and prevents
sticking to beat the batter very thor-
oughly.
Make the waffle irons hot, put in a tea-
spoonful of melted lard and turn over,
pour batter in each compartment, shut
up and bake both sides. Waffles are
known only by the name of wafers in
some places.
680 — Cocoanut Cookies without bggs.
The same as No. 64"? ; but, before all
SAN JiRANCISCO HOTEL GAZETTE'S
72
the flour is in add a cup (4 oz.) of com-
mon bulk, or new grated cocoanut.
681— Good Fruit Cake without Eggs.
1 small cup sugar— 6 ounces.
^ cup butter — ^4 ounces.
2 cups milk or water — a pint.
2 heaped teaspoons baking powder.
5 cups flour — 1% pounds.
2 teaspoons ground cinnamon.
I teaspoon each cloves and allspice.
I or 2 cups raisins and the same of cur-
rants. Cut the raisins in halves, dust
them and currants with flour. Mix up
the cake the usual way by stirring butter,
sugar and milk together first. Frost over
when baked with frosting made without
eggs. No. 635.
Breakfast.
July 19. .
Raspbemes and cherries (2 qts, 18
cents.)
Cracked wheat (2 cups, 3 cents.)
Beefsteak (9 orders, ij^ lbs. net, 20
cents.)
Mutton chops (6 orders, i lb, 13 cents.)
Liver and bacon (11 orders, i}i lbs,
15 cents.)
Ham and eggs (6 orders, 12 egg 15,
12 oz, ham, net 15—30 cents.)
Potatoes, Saratoga chips and baked
(7 cents.)
Com bread (with 3 cups meal, 2
eggs, 2 yolks, etc., 18 orders, 12 cents.)
French rolls (30 rolls, 13 cents.)
Butter 20 oz, 25, syrup 5, bread 6.
Cream 3 pts, 30, milk, buttermilk 2
gallons 24.
Cofiee 12, tea 3, sugar 12.
Total, $2 48; 34 persons; little over 7
cents a plate.
towel before frying, although it has been
done at some places of great repute.
682— Saratoga C»?ip Potatoes.
Shave raw potatoes into the thinnest
possible slices, drop a a few at a time
mto a saucepan of hot lard and let fry to
a deep yellow color. Drain them well,
keep hot in a colander set in a pan,
sprinkle with fine salt. They curf up
like shavings if sliced thin enough. Not
really necessary to dry each slice on a
Busy day in the kitchen and dinner
must stand back and make itself small.
Fruit is very abundant and cheap and the
hostess and that one of her hired girls
that has the biggest arms are twisting and
squeezing currants and raspberries in
strong t9wels expressing the juice to boil
down with equal weight of sugar to make
jellv. It is a pressing business which
makes the girl red in the face, as pressing
might be expected to do, and the land-
lady herself has her lips c^'iriously set as
she says she is "afraid somebody will be
very much annoyed by their putting up
fruit in the kitcken, but — ."
I don't know what the final but, was in-
tended to mean, unless it was :
"But when she will she will, ym may
depend on't.
And when she won't she won't, and
there's an end on't."
However, the landlady is very kindly
disposed and interested, as this is Mr.
Farewell's birthday, and a little supper is
in preparation to celebrate the anniver-
sary. The cakes are auready ornamented
with initials and dates on them as large
as life and wreathed with roses, but care-
fully hidden away to guard against spring-
ing the surprise too soon. The chickens
are already boiling for salad, Lnd the
manager went to the depot this time un-
der heavy injunctions not to forget the
lemons. Mrs. Farewell also, made
a special request of me that the frosting
on the cakes be of such a nature that it
can be sliced evenly with the cake itself,
whether the slices be thick or thin ; not
break off" in the annoying way of their
town confectioner's cakes as soon as the
cake is cut. Requests like these are im-
perial orders and must be obeyed, and —
"Our praises are our wages." — (Shakes-
peare.)
But, Maryl It is time now to set your
preserving kettle away off" the stove until
after dinner; it would break my heart to
see you all starving to death at one
o'clock precisely.
Dinner.
Soup— Scotcl/ barley broth
cents.)
(6 qts.
73
COOKING FOR PROFIT,
Trout a la Bechamel (No. 684; 4 lbs
gross, and sauce, 42 cents.)
Boiled corned beef and cabbage (i lb,
beef, 10 cents.)
Roast beef (not in demand, some from
previous day enough.)
Spring lamb (4 lbs, net, 48 cents.)
Stuffed shoulder mutton (No. 686 ;3 lbs,
net, boned, and stuffing, 35 cents.)
Macaroni and tomatoes, Italienne (No.
65 ; Vz lb, macaroni, y^ can tomato, 2
ozs, cheese, etc., 14 cents for about 14
orders.)
Summer beets in sauce (5 beets and
sauce, 6 cents.)
Cabbage (2 heads, 10 cents.)
Onions in cream (5 cents.)
Potatoes browned, mashed (8 cents.)
Baked corn starch pudding, red cherry
syrup for sauce (No. 689; 24 cents."
Raspberry pie, apple pie (used canned
apples, 3 pies, 30 cents.)
Vanilla ice cream (3 pts, cream, etc.,
40 cents.)
Angel food cake (No. 2 ; doubled, 25
cents.)
Nuts, raisins, cheese, crackers, condi-
mel ; because that is the name of the
sauce, it is always a cream-white dish. ^
If you put your fish to bake in plain
milk or cream at fiibt, exj:^cting to thicken
the sauce when the fish is done, you find
that it has been curdled by the gelatine
from the fish and has an unsightly ap-
pearance. Make the cream sauce first,
of rich milk, a little minced onion, butter
and flour, pour it boiling hot over the fish
in a baking pan; bake about '2>^ hour
basting twice ; at last add a little cream
and chopped parsley. Serve in small
plates with Parisienne potatoes plain
steamed in the same.
685— Corned Beef and Cabbage,
ments, pickles 35.
Ik 24,
cream 10, cofiee.
Butter lo, mill
tea, sugar 16.
Total, $4 \2\ 34 persons; about 12
cents a plate.
683~Scotch Barley Broth.
Fake the trimmings of the lamb, tne
shank, shoulder bone and neck of mut-
ton, and add spare pieces of other meats;
boil them in eight quarts of water from
early morning until 10 or 1 1 o'clock. Boil
6 tablespoonfuls of barley for 6 quarts of
soup in a separate saucepan.
Strain off the broth, skim well, put in 2
cupfuls of turnip, carrott and onion cut
in small dice, some chopped parsley, salt
and pepper, the barley already cooked
and rinsed off in hot water; boU till the
vegetables are done, thicken very slightly
and add a cupful of lean meat from the
neck of mutton, also cut in dice.
The beef having been well corned,^ the
next requisite to make it a good dish is to
give it plenty of time to boil tender. The
cabbage should be boiled separately and
chopped and seasoned at last with the fat
from the beef boiler. If cooked together
the beef left to slice cold is too strongly
flavored. Serve the cabbage in a flat
dish with a slice of beef on top.
686— Stuffed Shoulder of IV!utton.
Take out the bone, lay a thin covering
of well-seasoned bread «^tuffing upon the
meat; roll up, tie with twine and cook
the same as rolled brisket of veal ; No.
171-
637— Beets in Butter Sauce.
684 — Trout a la Bechamel.
Another name for it is trout baked in
cream. As previously stated at No. 662,
any dish of fish or meat that is in cream
sauce is allowably designated a la Becha-
Beets should not be cut before cooking
as they lose their juice and color. Boil
about an hour, rub off the skin in cold
water, cut up into a saucepan, add 2 cups
water, Vz cup vinegar, half as much but-
ter, salt, and flour thickening to niake a
moderately thick sauce when it boils.
688— Onions in Cream Sauce.
Boil in plenty of water and pour the
water away entirely, as it is dark colored.
Make sufficient cream sauce well salted
in another saucepan and put the onions
in.
SAN FRANCISCO HOTEL GAZETTE'S
74
689-BLked Corn Siarch Pudding
6 cups milk — 3 pints.
6 heaped tablespoons starch — 7 ounces.
3 do do sugar.
5^ cup butter — 2 ounces.
5 or 0 yolks — (left over from making
white cake.)
Flavoring extract, pinch salt.
Boil the milk with the sugar in it —
which prevents burning at bottom. Mix
up the starch with a little cold milk and
then some hot, pour quickly into the boil-
ing milk in the kettle and almost im-
mediately, or, as soon as fairly mixed,
take it off the fire. ^ Beat in the butter, the
yolks beaten up with a spoonful of milk,
flavor then, bake in a pan or earthen dish
about 20 minutes. Too much cooking
causes starch puddmg to turn watery.
Serve with sauce made of part fruit juice,
sugar, water and starch simmered clear
and bright.
Supper.
Oatmeal (3 cups, 5 cents.)
Beefsteak (12 orders, 20 cents.)
Calfs liver breaded (12 orders, 18
cents )
Broiled bacon (2 orders, 4 cents.)
Codfish in cream (4 orders, ? cents.)
Cold meats (^ lb, charged dinner.)
Potatoes French fried and baked (8
cents.)
Rolls (30, 12 cents.)
French coffee cakes (No. 262; made
30, 20 cents.)
Pears in syrup (2 cans California, 50
cents.)
Cake, cookies, ginger snaps (15 cents.)
Milk, cream 44; butter 22.
Coffee, tea, sugar 21 ; bread 6.
Total, $2 50; 35 persons; little over 7
cents a plate.
690— A Birthday Party Supper Pre-
pared without Eggs.
Gotten up without using ci^gs, to show
that it can be done ; and that if it be well
done the party will never discover any
difference.
MENU.
Cold Roast Chicken garnished with Jelly.
Sandwich Rolls with Potted Tongue.
Pickles. Lettuce.
Lobster Salad.
Calf's Foot Jelly (Lemon and Raspberry Flavori .
Panacheelce Cream.
Florentine Meringue. Chocolate Layer Cake
Birthday Fruit Cake, Ornamented.
White Citron Cake. Neai>olitan Cake.
Nuts. Raisins.
Lemonade. Coffee.
This was for a party of 20 persons who
did not really need to eat an extra meal ;
it was a supper table for a social family
gathering and so provided for, the quanti-
ties would not be sufficient for a calcula-
tion for a paid supper.
Cost of material :
Roasted breasts only of 4 chickens
equal 2 chickens, ^o cents.
Savory jelly for decoration, i quart, 25
cents.
20 Sandwiches of potted tongue and
butter, 20 cents.
Lobster salad, lettuce and pickles, 25
cents.
Calfs foot jelly 3 pints, 45 cents.
Ice cream, 2 quarts, 70 cents.
Florentine meringue, 15 cents.
Chocolate layer cake, 15 cents.
Fruit cake ornamented, weight 5 lbs.,
70 cents.
Other cakes small amounts, 10 cents.
Nuts and raisins about 3 lbs., 60 cents.
Lemonade iced, 45 cents.
Coffee, cream and sugar, 15 cents.
Total, $4 65 ; 20 persons; over 23 cents
a plate.
691— Cold Chicken with Aspic Jelly.
The supper being for 20 persons, took
4 large spring chickens and of these used
only the breasts to roast cut off raw, and
the rest of the chickens reserved for a
side dish for next day's dinner. After
roasting in a small pan about half an
hour set them away to get cold, and at
night sliced thinly enough for 16 individ-
ual dishes to be set at intervals along the
table, ornamented ^vith colored jelly, and
the remainder kept in reserve in case of
further orders.
7S
COOKING FOR PROFIT.
692— Calf's Foot o*- Aspic or Savory
Jelly.
Colored jelly in ornamental shapes was
the distinguishing characteristic of Car-
erne's system in cookery, particularly as
he employed it to produce gorgeous effects
of light and color in the elaborately dec-
orated set tables and grand banquets of
his time ; classic figures in wax, ^ waxen
leaves and borders and scenic designs are
.the distinguishing characteristic of the
later system origmated (or,^ rather re-
suscitated, for there is nothing new) by
the court cooks at Vienna, and fosterea
and encouraged by the emperor and em-
Eresj themselves, as if they would fain
ave an original system for their own
court and following, not borrowed from
the French.
The extent of the impression made by
Careme upon the English cooks and con-
fectioners, then, might almost be meas-
ured by the frequency of the dishes in
aspic and the offers of brilliant sweet
jellies among the confections for sale in
the shops; tne prevalence of the German
methocfe by the frequency of the waxen
Neptunes, dolphins, forests and flowers
worked on the stands which hold up the
dishes at any elaborate exhibition of
culinary skill. The essential part of the
cookery, that which affects the eatable
part of the dishes cannot in the nature of
thmgs differ much, it is only a divergence
of externals and it has to be said of the
dishes in jelly that they are at least all
eatable, the savory ornaments even more
so perhaps than the meat itself.
if there could be an American dis-
tinctive style it would be marked by the
use of fruit jellies, cranberry sauce and
jelly with game, apples, pears and peaches
m compotes and pickles sweet as well as
sour, such things as Careme had an
inklingof when he built up his *'supremes
of truits" — pyramidal forms of fruits pre-
served whole and decorated with straw-
ernes and green angelica.
But the simple style of individual ser-
vice now so universally employed while
it brings into use a great number of small
dishes, gbsses and silver-ware almost
precludes the use of any method of oma-
meniation beyond such borders and
sprinklings as may be formed in the act
of dishing the food.
693— ro Make Calfs Foot Jelly.
For reasons named in the preceding
article if in England or France we write
jelly it is understood first to mean gela-
tine jelly, whether savory like the jelly o
head-cheese or sweet aiid wine flavored,
but in the United States it is taken to
mean jellied fruits. So if we find our-
selves at some country resort where the
landlady and all her maidservants are
busy making currant^ gooseberry, rasp-
berry and apple jelhes to put away for
winter use and we have to make at the
same time ornamental clear jelly of Car-
eme's own sort with which to decorate a
birthday supper table, we must call it
calfs foot jelly, lest there be an impres-
sion that we have been surreptitiously
dipping into the wrong kettles.
I To make the jelly really of calves feet
' as it used to be forty or fifty years ago,
you first put on 2 feet in 4 quarts of
water, simmer for 6 or 8 hours, and the
feet will be so nearly dissolved that the
liquor that remains — which will measure
about 2 quarts when strained off— will
set in strong jellv when cold. It has
then to be freed from fat, sweetened,
spiced and clarified in all respects the
same as the gelatine jelly of Nos. 465 and
466; that is if to be a lemon or other sweet
jelly, but if to be savory jelly it will be
seasoned something like a savory dish of
meat«
694 — How to Serve Colored Jellies--
Five Ways,
1. Pour the jelly (No. 465 ;) when made
into soup plates or bright pans quite
shallow. Set on ice. Cut it in diamond
shapes when set, and put one piece of
each color in small stem glasses, get
three glass cake stands, set one on tl e
other, they being of three sizes ; set the
glasses of jelly upon them for a pyramid
of jelly for the center of the table.
2. Cut thejelly in diamonds or squares
and serve in ice cream saucers individu-
ally with cake.
3. Pour the jelly into small custard
cups, or individual ornamental jelly
moulds or other small form, run a pen-
knife around to loosen and shake out
the form of jelly on to the individual ice-
cream plate.
SAN J^RANCISCO HOTEL GAZETTE'S
76
4. Cool the jelly in the ordinary stamped
jelly moulds, dip in warm water when
wanted, turn out the shape and place
on large dishes along the table, to
be served with a spoon or the people to
help each other.
5. Cool the jelly in the large orna-
mental border moulds which have a
hollow middle. When perfectly cold
turnout the border of jelly — first dipping
the mould a moment in warm water — on
to a cake stand and fill the center cavity
with whipped cream.
695— To Make Savory or Aspic Jelly.
Aspic is the French cooks' name for
it. It is the jelly formed by boiling meat
down till the liquor will set when cold, the
ielly, for example of head cheese, or of
boiled cfhickens when the liquor has nearly
all boiled away,and if it is the intention to
make jelly of such liquor an extra calf s
foot or pi^'s foot or two will be thrown in
at the beginning of the boUing and make
the liquor stronger. This being the jelly
in the rough state — seasoned as soup
would be to make it taste ^ood and relish-
— in order to change its appearance
from dull gray into an article ot sparkling
transparency it is necessary to clarify it
by boiling white of eggs and lemon juice
in it and straining it through a flannel
jelly bag.
1 he making ot savory jelly is not an
abstruse and foreign affau:, but anyone
who takes pleasure m such things finding
at hand some meat liquor that has set in
jelly finn enough to cut with a knife can
clarify it and use it to set off a luncheon
or supper table in a way that is by no
means common.
But when there is no meat jelly already
formed make some by dissolving an ounce
oi sheet gelatine in a auart of good soup
stock, season it niceiy, let it get quite
cold to remove the grease, then melt and
clarify it as for sweet jelly at No. 465.
Make different tints by adding burnt
sugar dissolved in boiling water for amber
and brown, and cochineal or beet juice
for pink and red.
Extra fine jelly, more brilliant than is
ever seen in the restaurant windows, is
made by putting it through the clarifying
process twice, allowmg a little in the
measure for the inevitable loss of quan-
tity m the repeated boiling and filtering ;
and a correspondingly enhanced flavor is
obtained by adding a proportion of
sherry.
698— Ornamenting with Aspic Jelly
1. Place thui slices of breast of chicken
or turkey in individual platters. Chop
some jelly quite small, put it in a paper
cornet, snip off the end and squeeze the
jelly through in a cord around the edge
of the dish or in patterns the same as the
ornamental frosting of a cake.
2. Chop some of the brightest jelly
not very small, and sprinkle about a
teaspoonful over the sliced meat or
around upon a salad. •
3. Cool the jelly in plates quite shal-
low and when set cut, it in triangular
shapes, large or small in pioportion to
the size of dishes to be ornamented, and
set the pieces in order around the edge
ot the dish.
4. Pour the jelly upon the thin sliced
meat in large platier, just enough to
cover, set it on ice and when it has be-
come firm cut out the slices with the
coating of jelly upon them and ornament
the edges with minced jelly and parsley.
5. Take a solid boneless piece of
cooked and pressed meat like head
cheese, pressed corned beef or tongue,
boned turkey or chicken or liver pate and
put it in a mould or pan that is a little
too large for it, fill up the mould with
melted jelly — there should be a quarer
inch or more space for the jelly on all
sides and underneath — make it quite
cold, turn out by first dipping the mould
a moment in warm water and then slice
the meat with border of jelly adhering to
each slice.
697— To Clarify Jelly withe ut Eggs.
Use lean beef chopped fine, about 4
ounces to a quart. This is the way ^ fine
consommes are made clear, and it is
as good for jelly. Mix the minced beef
thoroughly with a little cold water, stir it
into the jelly after it has been boiled
once, (without any white of eggs) then
boil again and strain through the jelly
bag. It b the albumeii in beef that has
the effect in clearing the fluid it is boiled
77
COOKING FOR PROFIT,
in. I
"But won't it make it taste?" somebody :
says, as the mineed beef goes into the I
sweet jelly.
"No ; only like calf s foot ielly ;'* indeed
it is- an improvement, for all gelatine has
a slightly unpleasant flavor which the
fresh beef removes. Of course if white
of eggs can be had as well as not there is
no need to resort to the substitute, yet,
it is often very convenient to know how
to do without.
698— Tongue Sandwiches.
Make dough as for French rolls, after
the last kneading roll it out extremely
thin, brush the sheet all over with melted
butter and double it upon itself; roll it
again and when it has stood a minute or
two to lose the tendency to draw out of
shape cut out with a biscuit cuttei, place
in pans, brush over with butter, rise
nearly an hour and bake. These are flat
round rolls that will pull apart when
done. Spread one halt with butter the
other with potted tongue and put them
together. Or, use potted tongue with
plain sliced bread.
699— Potted Tongue.
Boil a corned tongue 3 hours, if a beef
tongue, or until tender. Dip it in cold
water and peel off" the skin. Cut up and
mince small, then pound it to a paste.
Melt two large cupfuls of butter and pre-
pare a teaspoonful of mixed ground
spices, half mace and the rest cloves,
nutmeg and cayenne. Add the spices to
the tongue, and a little salt besides, and
most of the clear part of the melted bui-
ter, and pound it all together. Press it
into cups or small jars tightly to exclude
the air and pour the rest of the clear but-
ter on top. Keep covered in a cool place.
700— Lobster Salad without May-
onaise.
Cut white heart lettuce in shreds and
across quite fine ; break about the same
amount of lobster in small pieces but
without mashing it, season both with
celery, celery-salt, salt, cayenne, oil and
vinegar enough to moisten, mix together,
serve on individual dishes ornamented
with cooked beets stamped out in shapes.
Can be made likewise with finely minced
cabbage with some thick cream, salt and
pepper stirred in and the lobster on top*
701— Panachee, or Tri«colored eel-
Cream.
The same as Neapolitan, No. 227;
which see for directions and use of
molds. The bill-of-fare writers get tired of
and having the same thing over and over
instead of repeating Neapolitan they call
itpanachee, it being like panachee jelly,
which is of three colors in layers, and
named after the tn-colored feather which
used to be worn in the hat as the sign or
badge of the French republican.
1 o save trouble on the occasion of this
party supper, the 2 quarts of white ice
cream frozen with the dinner cream in
the morning was divided, and half of it
colored with caramel and cinnamon and
frozen again in a imall pail set in a wash-
tub of small ice and salt. The red was
cherry juice taken from the preserving
kettles and mixed with water, then frozen
the same wav and all three kinds put in
brick moulas and packed down for 3
hours. Cost 67 cents for 3 quarts.
702— Florentine Meringue.
Roll out a sheet of puff paste thin and
cover a baking pan bottom with it, spread
jelly or preserves upon it and pake.
VVhip up some mermgue and mix in
chopped almonds or desiccated cocoanut
and spread that on top of the florentine,
sift sugar on top and bake. It is like the
fruit meringues in a general way but
ought to be thm, to cut in large, but flat
strips. The meringue can be made with
gelatine instead of white of eggs if sa
needed.
703— Neapolitan Cake.
The new fashion for it is to make layer
cakes of three colors, white, yellow, (or
pink) and chocolate,^ spread jelly and
build up to 6 layers high ; trim tr.e edges
and ice it all over. Three kinds can be
made without eggs, by using Nos. 655 and
632 ; and making part of the latter pink
with raspberry juice. The old fashion
SAN FRANCISCO HOTEL GAZETTE'S
78
was to make pound jelly cake 6 or 8
layers high ana ice it and ornament.
704— Ornamented Fruit Cake.
Cut a pound of citron yi strips and add
to the mixture No. 68i. Bake in a large
round mold previously lined with but-
tered paper. Put on two coats of icing,
a border around^ and if for a birthday
party put up the mitials of the person's
name m letters of lace-work icing 6 or 8
inches high according to plan to be found
described in succeeding pages.
705~Cake Frosting That Will Not
Break Off.
Our birthday cake was required to be
cut in pieces and sent hither and thither,
a piece or two to Basswood City and some
more to Lakeport, and it would have
been extremely annoying had the frosting
all broke away on the first attempt to cut
it, and yet that is just what the common
raw icing will always do if made with
white of eggs alone. But if you dissolve
a little gelatine in hot water in a cup,
have it like thicic mucilage, then use it
and one or two whites of eggs mixed in
to beat up the sugar with; the frosting
will stay on the cake and cut as easy as
a piece of cheese. For a rule, take :
2 tablespoons dissolved gelatine.
2 whites of eggs.
2 cups sugar.
Put all in a bowl and stir with a wooden
paddle. To making icing or frosting
easily it is best to have it as thick as
dough at first, it soon turns thin as the
sugar dissolves, when it becomes too
thick with long stirring it can be reduced
with warm water by the teaspoon ful, or
with white of egg.
A few drops of acetic acid, or lemon
juice, or cream tartar added to icing
whitens and stiffins it. Add lemon or
vanilla extract to flavor.
706— Boiled Icing, That Will
Break.
ij4 cups sugar.
4 tablespoons water.
2 whites of eggs.
Not
Set the water and sugar on to boil,have
it just like making candy. Whisk the
whites to a stiff froth, pour the boiling
sugar into the whites, stir up and spread
on the cake immediately. If boiled
enough it will set firm as soon as cold,
if not set it in a warm place to dry.
707— Chocolate Boiled
Eggs.
Icing without
I pound sugar— 2 cups.
5^ teacup water.
4 ounces common chocolate, grated —
I cup.
Boil all together almost to candy point,
flavor with vanilla when partly cooled,
beat a short time, spread over the cake.
708— CI;ocolate Icing Not BoiipH
1 pound sugar — 2 cups— either granu-
latea or powdered will do.
6 whites of eggs.
4 ounces grated common chocolate —
I cup.
2 teaspoons vanilla extract.
Put the sugar and whites of eggs to-
gether into a bowl and beat rapidly with
a wooden spoon or paddle, in a cool place
for about ten minutes, or until you have
good white frosting. Set the grated
chocolate on the side of the stove to melt
merely hy the heat, without anything
added to it. Pour it to the frosting in
the bowl, add flavor, beat up and use to
cover cakes or spread between layers.
Speaking of cake glaze and^ icings,
however, there are two young friends of
mine, the head and second baker at the
Gondolier-Grand Hotel, at Firefly Grove,
who have their ambition aroused even
now while I am writing this, trying how
many and how choice a lot of small cakes
and trifles they can send in, in the silver
baskets daily, and are much pleased with
the soft glazes or icings of tne foUowin^^
receipts, which they found in the Ameri-
can Pastry Cook. They find a number
of uses for them and are glad of having
so many kinds and colors. Another
friend, a grizzly bearded old partner up
north was using them one day, and he
remarked: "Hal that's what we call
bongdongt eh?— you know?'*
79
COOKING FOR PROFIT.
"No— that is not quite fondant, al
though it is as good for these uses. To
vcii^Q fondant yoM must have a saccharo-
meter, kettle and marble slab, etc., but
these fondant icings a boy or girl can
make with a tin pan, a spoon and an egg
whip."
little practice. Add flavoring extract
when neady cold.
709— Yellow Glaze or Boiled Icing.
This should be the first to be tried as
it is of less consequence whether the
sugar is boiled to the exact point for
yolks of eggs than for whites.
2 cups granulated sugar — a pound.
y^ teacup water — 6 tablespoons.
6 yolks of eggs.
Flavoring extract.
Boil the sugar and water for 5 minutes.
711— Rose Glaze op Boiled Icing.
^ The same as the preceding with color-
ing to make it pink. Cherry juice or
cochmeal can be used.
712— Chocolate Glaze or aoiled Icing.
I pound sugrr.
Kcup water— 7 tablespoons.
3 ounces grated common chocolate— a
cupful.
3 eggs.
Vanilla flavoring.
Boil the sugar, water and chocolate
or until a drop in cold water sets in ( together until a drop m the water sets in
" candy. Beat the eggs and add the boii-
mg candy to them with rapid beating.
candy so hard it can be hardly flattened
between the finger and thumb. Have
the yolks slightly beaten ready in a bowl,
pour the bubbling syrup to them quickly
while you keep beating with an egg
beater. Set over the fire for a minute or
two and keep beating while it cooks a
little more, flavor and pour it over sheets
of cake, or dip small cakes in it. If the
sugar was boiled enough it will set hard
and dry as soon as cold. Is improved hy
being beaten in the saucepan until
partly cooled, and the flavoring should
go in the very last thing to avoid loss by
boiling out.
drop
Have
710— White Gaze or Boiled Icing.
2 cups sugar.
6 tablespoons water.
4 whites of eggs.
Flavor.
Boil the sugar and water until a
in cold water sets in brittle candy,
the whites slightly beaten in a bowl, pour
the boiling sugar to them while you beat
very rapidly. Set over the fire again
until it boils, taking care to keep it from
burning. Then set it on ^ ice and beat
with an egg beater until it is perfectly
white and creamy likeyb«^352«/,and begins
to set. Ice cakes with it or dip small
cakes in, such as sponge drops, holding
them on a fork. This is quick and easy
after the first trial ; the point is to bou
the sugar to "the crack, ^>rx\*^^ f-^irt^e o
which takes a
Dinner.
J^uly 20.
Soup— Consomme Brunoise (q qts, ^o
cents.) J ^t > o
Fillets of trout, Spanish style (3 lbs,
gross, potatoes and sauce, 35 cents.)
Potatoes Brabant.
Boiled meats (no orders, left over for
supper, etc.)
Roast beef (2 lbs, 25 cents.)
Roast pork (2 lbs, 22 cents.)
Roast veal with dressing (2 lbs, and
dressing, 30 cents.)
Epigramme of lamb, sauce Trianon
(2 lbs, and sauce, 30 cents.)
Potato salad (5 cents.)
String beans 5, butter beans 5, cabbage
2 heads 10 tomatoes 15, potatoes S— 4-?
cents.
Raspberry drop dumplings with sauce
{30 dumplings and sauce, 17 cents.)
Custard pie (2 with i qt, milk, 8 eggs
and sugar, 20 cents.)
Lemon sherbet (No. 179; 2 qts, before
freezing, 20 cents.)
Angel food cake (baked thin, frosted
and sliced, 22 cents.)
Nuts, raisins, cheese, crackers,
diments (average, 35 cents.)
Milk (9 quarts, 27 cents.)
Cream 10, coffee 10, tea
butter 10, bread 6.
con-
3, sugar 4,
SAN liRANCISCO HOTEL GAZETTE'S
80
Total* $4 04; 35 persons \\iVz ceats a
plate.
713— Consomme Brunoise.
5 quarts clear soup stock.
Yi lb, chopped lean beef.
2 whites of eggs to clear it,
I cup green cooked peas.
I cup carrot and turnip and leek and
celery if you have them cut in. smallest
dice.
r teaspoon extract of meat.
Draw off the stock free from grease,
put in the beef and white of egg mixed
with some cold water and set ic on to
boil. When well boiled strain through a
napkin or tammy cloth or jelly bag. Cook
the vegetables separately, wash them off",
season the consomme with salt and cay-
enne and add meat extract (or glaze of
your own making) to color light brown,
and then the vegetables.
7R-Fillets of Trout Spanish Style.
Cook the fish this way when you have
a lot of small ones, such as brook trout,
or lake hemng. Run a knife along both
sides of the back bone and take it out.
Take the two sides, double them, the
meat side outwards, lay them in a but-
tered baking pan one leaning upon the
other so as to hold it in shape, and so
proceed until the pan has all it will con-
tain, one layer deep^ the boned part of
the fillets of fish being on top. Before
putting in the fish strew some finely
minced onion in the pan. After the fish
is in, sprinkle salt and pepper, sitt over a
little cracker meal, and pour in enough
light colored veal gravy mixed with
strained tomato, or Spanish stock sauce
(No. 78a;> to half cover the fillets, and
bake light brown. Dish out of the pan
it is baked in, one fillet to each person, a
spoonful of the sauce and a few potatoes
of any baked or fried kind like the follow-
ing in the same plate.
715— Potataes, a la Brabant.
Cut raw potatoes in dice, medium size
and perfect cubes, rejecting the uneven
sides and ends. Boil them in water
drain off before they break, then fry in
clean lard very light colored. Sprinkle
with salt and finely minced parsley,
Brabant is the name of a place — a duchy.
716— Epigramme of Lamb, a la Tri-
anon.
Epigramme is the French cooks' name
for the brisket or breast of lamb. After
cutting lamb chops for breakfast there
will be three or four of these briskets on
hand. Saw them lengthwise in two, boil
for half an hour in soup stock well sea-
soned, press them between two dishes.
When cold bread them by dipping in egg
and cracker meal, lay in a pan, pour a
little oil, clear butter or drippings oyer
and bake light brown. To serve : divide
in pieces about 4 or 5 ribs wide, place a
spoonful of sauce in the dish and the meat
pressed down in it. It does not do well
to fry it after breading, the bright yel-
low-orown of a careful bake is what
makes it a desirable entree.
7 r7— Sauce Trianon.
It IS a yellow sauce made of \yhite
butter sauce with yolks of eggs stirred
in to color, and speckled with minced
trufiies, mushrooms, shalots and white
pepper. Add a spoonful of white wine
or little dash of lemon juice. A very
small quantity of such a sauce can be
made to fill the bill and one small truf-
fle out of a bottle and four or five
mushrooms sliced will be all that are
needed. Trianon is the name of a place
— a French palace.
718— Potato Salad.
Take cold boiled potatoes, slice them
thinly so that the vinegar will penetrate.
For a bowl of sliced potatoes mince^
one good sized onion and a bunch of
parsley and throw on top, also salt and
white pepper. Pour over half cup pf
olive oil and mix all well. If you mix
all with oil this way first the parsley re-
tains its green color, which vinegar
used first takes away. Pour oyer half
cup of vinegar and mix by turning from'
one bowl to another shortly before serv-
8z
COOKING JPOR PROFIT,
in^. A pint cupful b enough at such
a nouse as this with no expense worth
counting but a few spoonfuls of oil,
but where there is lunch served potato
salad is a leading dish and not a cheap
one because oil must be used plenti-
fully.
719— Raspberry Dumplings
Eggs or Powder.
without
W'Tien rolls are made in the morning
instead of making loaves of bread of the
dough that remains keep it cold until the
middle of the forenoon. Then roll it
out on the table to a thin sheet — as thin
as the edge of a dinner plate. Cut it all
in squares,about 2V2 inches,place a table-
spoonful of fruit in the middle of each
and lap the comers over the top. Pinch
the edges together a little, set the dump-
lings in a greased pan and also brush over
the tops with a little melted lard or but-
ter. Let rise about 45 minutes, like rolls.
Have a large pan of boiling water — a
baking pan will do, drop the dumplings
in and cook 20 minutes either on top of
the stove or. in the oven. Serve with
sauce, either No. 70; or, hard sauce or
cream.
D nner.
July 21.
Soup — Green com (6 qts, 30 cents.)
Boiled muskalonge, egg sauce (3 lbs,
sauce and potatoes, 33 cents.)
Potatoes HoUandaise.
Boiled smoked tongue and corned beef
(few orders, 12 cents.)
Roast beef (i rib, 2 lbs, 26 cents.)
Roast lamb, mint sauce {5 lbs, 60
cents.)
Fricassee of chicken, Parisienne (2
chickens, sauce, etc., 65 cents.)
Haricot of mutton, Bourgeoise (13
cents.)
Summer cabbage 2 heads 10, beets plain
stewed 2, tomatoes 12, string beans 6,
potatoes 8 — 38 cents.
Tapioca custard pudding {2 qts, 20
cents, with sauce, 25 cents.)
Cherry and raspberry pie (2 pies, 16
cents.)
White Mountain ice cream (36 cents.)
Nuts, raisins, cheese, crackers, condi-
ments (average, 35 cents.)
Bread, butter 10, coffee, tea, sugar 14.
Milk 24, cream 10.
Total, $447; 35 persons; nearly 13
cents a plate.
720— Green Corn Soup.
Any good simple soup not specially
flavored may have grated com and some
milk added to it and will be generally
acceptable. For a rule for 30 to 35 per-
sons take:
5 quarts soup stock.
I or 2 quarts milk.
I can of com or a quart of green coin
grated.
I tablespoon minced onion.
5^ lb, salt pork.
Boil a carrot, tumipand onion with the
meat, bones and water that makes the
stock. Cut the pork in dice and fry it light
brown, and then pour away the fat, boil
up the milk in the pork pan to obtain the
flavor of the frying, and pour all back
into the stock pot. Strain into a clean
saucepan, add the minced onion, the
corn mashed or grated, boil up and sea-
son, and sprinkle a little parsley finely
minced.
721— Boiled Muskallonge.
The muskallonge is fish like the pick-
erel. It is convenient sometimes to nave
another name even for the same fish for
the pur{X)ses of a bill of fare. Mark off
the fish in individual portions. Have the
water ready boiling, put in a bay leaf, an
onion and 4 cloves and salt and piece of
lemon if at hand, drop in the fish, boil
gently at the side of the range not over
half an hour. Serve with egg sauce or
other kinds suitable for boiled fish, and
a spoonful of potato.
722—Potatoes, HoUandaise.
Cut raw potatoes in quarters lenghtwise
as if to be fried, then trim to a rough
kidney shape, boil in salted water, take
off before they break, drain, and sprinkle
with parsley, melted butter, salt and
lemon juice. Serve with the fish on the
same plate.
There used to be a Dutch kidney potato
of small size but much esteemed, w^^^^
these cut potatoes are intended to imitate
SAN FRANCISCO HOTEL GAZETTE'S
82
and, like those of Holland, are to be
simply cooked.
723— Fricassee of Chicken, Parisienne.
Cut tender chickens in joints, pepper
and salt and roll in flour, either fry or
bake brown^ using enough oil, clarified
butler or drippings to baste with. Make
yellow fricassee sauce — that is, white
sauce with yolk of.egg added and lemon
juice and cayenne, and prepare a pint
cupful of Parisienne potatoes. Serve
sauce in the dish, piece of chicken in it,
potatoes around and, if wished, decorate
further with button mushrooms same size
as the potatoes.
Fricassee, is the French word for
fry, and seems to have meant fried
chicken with sauce at first, but fricassees
are variously put up. The term "Parisi-
enne," is one of the convenient designa-
tions that, like "a la Russe," means but
little and does no harm. Two chickens
can be cut into 28 or 30 pieces.
724 — Haricot of Mutton, Bourgeoise.
Haricot, is the name of a stew of meat
with vegetables in it. Bourgeoise signi-
fies that it is common — in family style.
Haricots is also the French for beans.
Cut up the breast and neck of mutton,
brown it first in a pan either in oven or
on top of stove, with frequent stirring.
Then put in a saucepan with turnip, car-
rot and onion cut in large pieces. Stew
till tender, season plainly with salt and
depper and thicken the liquor.
725— Beets Plain.
Boil the beets, peel in cold water, cut
them in dice size of cherries, season with
salt and one spoonful of roast meat fat
shaken about in them to keep them from
drying out and serve so without sauce.
726— Tapioca Custard Pudding.
I heaping cup tapioca—^ pound.
6 cups milk — 3 pmts.
Yi cup sugar— 4 ounces.
I ounce butter— small egg size.
4 eggs, or 8 yolks.
Crush the tapioca, if the large and
rough kind, put it to soak in half the milk
for 2 hours.
Boil the other half the milk \yith the
sugar in it, stir in the soaked tapioca, let
simmer slowly at the side or in a pan oi
boiling water for half an hour, or until
the tapioca is become transparent and
well cooked. Then stir in the butter and
eggs and bake. Serve with sauce. This
makes over 2 quarts, about 24 portions,
costs 20 cents; with sauce ij^ cents each
person.
Dinner.
July 22.
Soup — Barley, a la Princesse (6 qts, 30
cents.)
Whitefish, a V Espagnole (3^ lbs,
gross,^ and sauce, 35 cents.)
Julienne potatoes.
Boiled meats (nominal to fill bill, rarely
ordered.)
Roast beef (i rib, 25^ lbs, 30 cents.)
Roast lamb (4^ lbs, 50 cents.)
Fricassee of veal, Francaise (15 orders,
i^ lbs, with sauce, and garnishing, 25
cents.)
Brochettes of liver, Bretonne (10 or-
ders, V/i lbs, 18 cents.)
Marrowfat peas 20, string beans 8 corn
I can 15 potatoes 97-60 cents.
Boiled suet pudding, silver sauce (pud-
ding 20 sauce 16 — 36 cents.)
Covered lemon pie (No. 22; 2 pies, 16
cents.)
Vanilla ice cream ("^ pints cream and
milk, etc., 35 cents.)
Assorted cake (15 cents.)
Nuts, raisins, cheese, crackers, condi-
ments (average, 35 cents. )
Milk, cream 34, butter, bread 14, cof-
fee, tea, sugar 14.
Total, $4 38; 34 persons; about 13
cents a plate. »
727 — Barley Soup a la Princess or
Consomme a \ Orge.
Prepare 5 quarts of clear consomme ;
boil y2 cup pearl barley separately until
well done, then wash it in a colander in
plently of water. Cut a piece of carrot
and turnip in fine dice no larger than the
barley grains and boil a few minutes.
Sj
COOKING FOR PROFIT,
strain and wash, then put barley and
vegetables in the consomme just before
time to serve. Orge, is the French name
for barley.
728~Whitefish a \ Espagnole.
yolks, take the sauce from the fire before
It becomes rough with curdling of the
e^ and strain it over the meat. To
garnish : Cut out leaf shapes of thin
puff paste, egi^ over and bake and put one
or two in each dish when served.
Anything and every thing you may meet
with m a bill of far2 that is a V Espagnole
is in brown meat sauce, either cooked in
it or has the sauce poured over it. Fish
cooked in this way is more like meat than
in any other form. It is not a good way
with a soft kind of fish or when the sauce
is too dark. A nice veal gravy and a firm
whitefish will make a good dish. Split
the fish, as only smallportions are wanted
to be served, score on the portions, with-
out cutting through. Brush a little fat
over the baking pan, lay the fish skin
side up; cut carrot, turnip and onion
in very small dice and strew a small por-
tion in the spaces in the pan, dredge salt
and pepper and bake about 15 minutes.
Then pour in enough light colored veal
gravy or Spanish stock sauce (No. 784) to
come half way up and bake 20 minutes
longer, basting the fish with the gravy and
having some left in the pan to serve with
the fish. Send in some kind of potatoes
in the same plate.
731— Brochette of Liver a la Bretonne,
Make thin slices of liver and equal num-
ber of bacon and cut them in squares no
much larger across than a silver quater,^
place them on sk-wers alternately, have
the skewers nearly full. Dip in egg and
cracker meal and fry light brown, ^erve
whole or half one to each order, slipping
them off the skewers and placing in the dish
first a spoonful of sauce, made by frying
minced onion light brown, adding brown
sauce, a spoonful of made mustard and
same of vinegar. Can also be fried with-
out breading and served on toast.
732~Boiled Suet Pudding.
729— Potatoes a la Julienne.
Choose the longest potatoes, slice them j
raw very thinly and then cut the slices in
shreds thin as shoestrings. Fry in hot
lard, drain well, sprinkle with salt.
730— Fricassee cf Veal, Francaise.
Take veal that is not suitable for cut-
lets and cut it in square pieces, put in a
frying pan with a little oil, butter or
roast meat fat and fry (saute) over the
fire until it is light brown. Put in water
or stock enough to cover, add a minced
onion and little grated nutmeg and let
stew until tender. Take out the pieces
of meat into another saucepan so that you
can thicken the liquor, which requires
about I spoonful of 3 our thickening and
2 yolks of eggs or according to quantity,
and add salt, pepper and juice of half a
lemmon. Immediately after adding the
4 cups flour— a pound.
2 large cups minced suet — 6 ounces.
I cup sugar — J^ pound.
I large cup raisins or currants — Y^
pound.
I cup milk.
Pinch of soda and little salt.
The suet should be selected, free from
skin and meat and minced very fine. Rub
it into the flour. Put in the other in-
gredients, stii together very thoroughly.
Tie up in a pudding bag and boil 4 or ^
hours. Take up only just before it is
wanted as it is best when first taken from
the pot. Serve slices with sauce. Three
pounds costs 19 cents.
733— Silver Pudding Sauce, or Sweet
Velante.
I cup powdered sugar,
Vz cup butter.
3 whites of eggs.
3 tablespoons brandy or little flavoring
extract.
It is hard sauce (No. 177) improved by
having whipped white ot eeg stirred in
while it is still soft. It should be made
SAN FRANCISCO HOTEL GAZETTES
the last thing before dinner and then kept
cold as the whites go down with standing.
734— Pound Cakes, Assortsd Kinds.
4 cups sugar — light weight of 2 pounds.
4 small cups butter — \% pounds.
20 eggs.
8 rounded cups flour— 2 pounds good
weight.
Warm the butter and sugar to soften,
then stir them to a cream, add eggs two
at a time and work them in, then the flour.
No powder or raising of any kind wanted
but a good beating at the last to make
the cake fine grained, and pound cake
should not be flavored.
Having made the above you can bake
part of it m a deep mould for pound
cake; spread some on jelly cake pans
for jelly cake or any other kind of layer
cake ; bake one sheet thin on a baking
pan and frost over when done for mer-
ingue cake, put citron, raisins or currants
in some of it, or mix in some melted
chocolate.
Dinner.
July 23.
Soup — Puree of green peas, or potage
St. Germaine (6qts, 36 cents.)
Fillets of whitefish with fine herbs (3
lbs, net 30, mushrooms, etc., 15; 45
cents.)
Potatoes, Victoria.
Boiled tongue and com beef (2 orders,
10 cents counting waste.)
Roast beef (end of loin 2 lbs, 24 cents.)
Roast pork, apple sauce (2^ Ids, and
sauce, 35 cents.)
Escalopes of veal, sauce Beamaise (2
lbs, veals net 30, breading, and butter
to baste 10, sauce 10; 28 orders, 50
cents.)
Deviled ham, puree of potatoes (6
orders, 8 ozs, 12 cents.)
■ Summer beets (3 large and sauce 6
cents.)
Green peas, com, tomatoes, potatoes
(with seasonings, 50 cents.)
Boiled spice pudding, golden sauce
(3 lbs, 20, and sauce 9; 29 cents.)
Gooseberry jelly tarts (22 tarts, 20
cents.)
Frozen custard (with milk, little cheaper
than cream, 2 qts, and freezing, 34 cents.)
(iake, crackers, cheese, bread, butter
34-
Milk, cream 34, coffee, tea, sugar 14.
Total, $4 33; 34 persons; nearly 13
cents a plate.
735— Puree of Green Peas Soup, or
Potage St. Germaine.
Boil 3 pints of dry peas of a good
green color, or ^ pints of fresh green peas
in 5 quarts of clear soup stock. Put in
a piece of salt pork, about half a pound
and a handful of soup vegetables. When
the peas are thoroughly done take out the
pork, which can be used as boiled meat,
and pass the soup and peas through a
fine strainer or seive into the soup pot.
Season, and keep hot without boiling.
Serve toasted bread (croutons) cut very
small, a few in each plate, or the kind
made as follows.
736— Croutons Soufflees.
These are little squares of fine puff
paste, cut no larger than white beans,
thrown into hot lard and fried of a
very light color.
737— Fillets of Whitefish with Fine
Herbs.
'*Fine herbs" as applied to several
dishes and to "sauce aux fines herbes,"
means mushrooms, shalots or green onions
and i3arsley minced and mixed together
in a light brown sauce.
Take whitefish when fresh and firm,
cut the two sides from the back bone,
then holding them flat on the table slice
them the flat way again with a very
sharp knife to make thm, broad pieces,
(jut these in strips, double them as you
place them in the buttered baking pan
to have the boned side up and lean one
against the other until the pan is full.
Chop half a can of mushrooms, four
young onions and handful of parsley to-
gether and strew them among the fillets,
also, a dredging of salt and pepper, some
bits of butter and the liquor from the can
of mushrooms. Bate about half an hour,*
basting twice with a little light colored
S5
COOKING FOR PROFIT.
veal gravy. Serve one fillet and potatoes | 741 —Deviled
in some special form on the saoie plate.
738— Potatoes a la Victoria.
They are balls of mashed potato egged
on top and baked.
Boil 4 potatoes, drain off and mash
them with the raw yolk of an egg, pinch
of salt and slight grating of nutmeg.
Make in round balls about the size of
walnuts, place in a baking pan, egg over
the tops and a few minutes before dinner
Eut them in the oven to bake a light
rown. Serve one or two with fish or
use to garnish entrees.
739— Escalopes of Veal a la Bear-
naise.
Ham with
Ptoato.
Puree of
The slices must be thin ana oi a choice
cut to look well ; scraps and fragments, will
make other dishes ; the leg or best meat
of the loin and ribs will make escalopes.
Cut like small thin steaks about half as
large as the palm of the hand, season with
a ckedging of spiced salt, or with salt and
pepper only, egg and bread them in
cracker meal, lay in a buttered pan,
moisten with oil, clear butter or fresh
roast meat fat ; brown them handsomely
in the oven. Place a spoonful of sauce
in the individual dish, the veal in that and
ornament wich either fried bread in fancy
lorm or pastry leaves or lemon.
740— Sauce Bearnaise.
It is a thick yellow sauce that looks
like tartar sauce or mayonaise, but hot
and contains minced shalots, mushrooms,
truffles and parsley.
Put into a small bright saucepan 4 ta-
blespoons vinegar and I of minced young
onions, and boil ; add 2 ounces bcsi but-
ter (large eg;^ size) and then 4 yolks and
stir over the fire until it begins to thicken ;
add I lablespoonful each of minced
mushrooms and truffles, little salt, cay-
enne and finely minced parsley. It is to
be cooked enough to set the egg yolks to
a buttery thickness, but not enough to
cause them to break into curds.
There was a king called Henry the
Bearnaise. The wordrefers either to him
or his country.
Thin slices ham half the size that are
used for breakfast will do for this. Spread
them with French mustard, largely di-
luted with oil and vinegar, or with corn-
mon mustard as if for sandwiches, lay in
a pan and cook them in the oven. Dish
a spoonful of mashed potato (sweet po-
tato is better) and a shoe of the deviled
ham pressed down on it.
742— Boilad Spice Pudding.
4 cups flour — a pound.
2 cups minced suet— 6 ounces.
I cup molasses—^ pound.
I heaping cup raisins — ^ pound.
I tablespoon mixed ground spices-
cinnamon, nutmeg, cloves, alspice or
whichever may be at hand.
I small teaspoon soda, same of salt.
I cupmiUu
I egg.
Mix the suet and flour together, put in
soda, salt, spices; cut the raisins in halves
and throw in. Sth: togetherthe egg, milk
and molasses, mix up the dry stuff with
them, stir thoroughly. Tie up in a pud-
ding bag, leaving a little room to swell,
boil 4 or ^ hours. Puddings of this
sort should be made before breakfast or
over night that they may have plenty of
time to boil. They are hght, rich and
cheap, using the surplus suet from the
meat.
Costs 19 cents for three 3 lbs. 012
quarts.
743— Golden Sauce far Puddings.
I cup sugar.
I cup water.
I heaping teaspoon <:om starch.
I yolk ofegg.
I ounce butter.
Lemon peel or nutmeg.
Boil the sugar and water with the fla-
voring in it. Mk the starch in a cup with
water and thicken, beat in the butter then
the yolk or two of them. Costs 8 or 9
cents for a pint.
744 — Gooseberry Jelly Tarts.
One making of puff paste or a piece kept
SAN FRANCISCO HOTEL GAZETTE'S
86
on ice from a previous day will do for the
fried souffles for soup (No. 738) for leaf
or crescent shapes to decorate an entree,
and the remainder for tarts. Roll it out
thin, cut out with a cake cutter, press
into gem pans, a teaspoon of jelly in each
and Bake.
745— Trouble wnh the Fruit Jellies
This is about jelly that "wouldn't jell".
It was beautifully pink and clear, how-
ever, that is the jelly which the lady of
the house and her maids made was,
while a quart that the cook made in a
sort of short order way for present use
was not clear and was rather dark ; but it
was solid enough to slice when cold.
Probably the difference was caused in
part by the little lot that was made in
haste, having plenty of sugar and the
large^ lot that took all the afternoon and
evening to boil and all night to stand and
get cold and thin "wouldn't jeU" and had
to go it all over again, had not. They
talked about it beforehand and intended
to have the jelly as good as could be
made (for small fruit is very abundant
here, the best costing only 6 to 8 cents a
quart,) but came to a wrong decision
about the amount of sugar; one said that
the rule was to use a pint of sugar to every
pint of fruit juice — that is a pound to a
pound—bLt then, they said, that was for
jelly to put away in glass jars or tumblers
and keep for a year or more, only to bring
out for company, and they^ only wanted
this to keep through the winter and use
it when needed and it seemed as though
three-quarters of a pound of sugar to a
pound (or pint) of juice ought to do, so
that was what they allowed and the result
was the jelly "wouldn't jell." Perhaps it
would have "iell'd" if they had boiled it
down more ; out then there would not
have been so much of it and it would
have been as dear as if it had more sugar.
I think after all that it was the house-
keeper who was to blame, but the jelly
stayed soft and they put it back in the ket-
tle next day and put in a lot more sugar
without weighing or measuring, only be-
ing sure to give it plenty and then boiled
it all the afternoon and it came out all
right, at least so far as setting solid was
concerned, but it was not fine jelly after
that, the second boiling took away the
good color. They had better have al-
lowed pound for pound at first. It is
very likely the cook was half-way glad
that jelly "wouldn't jell" through covet-
ousness ; for he knew that whether good
or bad none of it would come to him and
there were pound layer cakes made last
evening waiting for jelly to spread them
with, tarts for dmner that wanted jelly and
some white cake layers to come yet with
the ice cream, but he went on saying the
jell that all are praising is not the jell for
me, and took 2 quarts of ripe gooseber-
ries in a small tin pan with a cover and
put in ^2 cup water and parboiled them
with the steam shut in about ten minutes,
then rubbed the pulp and juice through
a fine stramer, added 2 cups sugar, set
the pan on top of a stove-lid to hold it up
from the stove, and let simmer without
further attention for 2 hours. Produced
I quart dark red jelly very firm ; good for
all ordinary uses in pastry; cost : 2 qua ts
berries 16, and i lb. sugar 8 — 24 cents.
To make really cheap jellies it is neces-
sary to use apple's at the cheapest season;
proceed the same as above named for
gooseberries and either mix the juice of
other fruits with the apple juice to get
various kinds, or else merely color and
flavor it as desired.
Hurrah for fresh vegetables and sea
fish! First arrival. Right here in the
heart of an agricultural country canned
goods are used as much as a matter of
course ^ as if it were a mountain camp ;
find it is about as difficult to buy poultry
as it would be to buy a turtle or terrapin ;
perhaps these could be obtained by ex-
press m even less rime than it would take
to find a farmer with young ducks or
chickens so sell. Instead of inquiring
whether a resort is situated in a good
farming region, people who desire all the
luxuries of the season would do better to
ascertain if the express companies reach
the point in question. Received :
1 bbl new potatoes, 3 bu @ 75.
2 boxes tomatoes, a bushel, i 20.
I bu green pease i 00.
I bu turnips 60.
25 heads summer cabbage @ 5.
8 lbs Iresh salmon @ i2j^.
7 lbs red snapper @ 12^.
Calf s head and feet 75.
Dinner.
July 34.
^7
COOKING liOR PROFIT,
Soup — Consomme Solferino (6 qts 35
cents).
Sliced tomatoes (10 cents).
Fried black bass, tartar sauce (5 lbs
gross breaded and fried 50 sauce 8; fg
cents.)
Potatoes, gastronome.
Boiled meats (nominal, left over for
cold.)
Roast lamb, mint sauce ( 3 lbs 40 cents.)
Roast veal with dressing ( i ^4 lbs and
stuflSng 23 cents.)
Beef a la mode (2 lbs 25 cents.)
Epigramme of lamb, a TAUemande,
(i^lbs 15; sauce 5; dumplmg 5 — 16 or-
ders 25 cents.)
New potatoes 12, cabbage 12, rice 3,
peas 10, corn 7 — 44 cents.
Queen fritters and sabayon (24 fritters
22 ; sauce 10 ; 32 cents.)
Apple and cherry pies (3 pies 27 cents.) |
Cake and milk (47 cents.)
Nuts, raisins, cheese, crackers, condi-
ments (34 cents.)
Butter 7, bread 6, coffee, tea, sugar,
16.
Total $4 29, 34 persons; 12^ cents a
plate.
al form in the same plate, and tartar
sauce in a separate dish.
748— Tartar Sauce.
746— Consomme Solferino.
A clear brown consomme with white
quenelles in the plates.
When boilin:^ the strained broth to
clarify it (as at No. 139) add a tablespoon-
ful of whole cloves and alspice, giving the
finished consomme a spicy flavor, and
add a little extract ot meat or a well
browned roast chicken to color and en-
rich it. To make the quenelles; boil V2
cup farina in three times as much milk,
as at No. 761, making a stiff porridge ot
it, add salt, nutmeg and two raw yolks,
pound all together, let cool, then roll up
m balls, size of cherries ; boil them in
water a few minutes, drain off and put
half a dozen in each plate.
It is mayonaise sauce with minced
pickle, capers and onion added.
Put 2 raw yolks into a pint bowl, add
a tablespoon of salad oil and stir to-
gether with an egg beater, add more oil
and continue stirring, throw in ^ tea-
spoon of salt and it will become thick al-
most immediately ; then add a teaspoon
of vinegar, then 2 of oil and continue un-
til you have enough for the purpose con-
stantly^ stirring the sauce, adding oil twice
and vinegar once alternately and always
in very small portions, and at the finish
or when you have near a cupful, squeeze
in the juice of half a lemon. Mustard
and cayenne may be added if wished, but
are not essential mgredients of mayonaise
sauce.
Mince a few capers and piece of green
gickle and a young onion or two extremely
ne, drain fhe mince on a napkin, stir it
into the mayonaise and you have tartar
sauce. Serve cold in individual sauce
dishes or large butter chips.
749— Potatoes a la Gastroncme.
747— Fried Black Bass, Tartar Sauce
Split the fish, divest them of skin,
which can be done by cutting close with
a sharp knife or else by dippmg in hot
water; cut m small pieces, salt well, roll
in Hour only, and fry in a kettle of hot
Kird. Serve with potatoes in some speci-
Cut raw potatoes in shape of bottle
corks, which is done by first cutting in
thick slices and then with an apple corer
or funnel or a column cutter of graded
size proper for the purpose. Boil in
salted water and then fry in fresh hot
lard and drain on a sieve. Sprinkle with
minced parsley, lemon juice and a little
clear butter, shake up and serve 3 or 4 in
each plate with the fish.
750— Beef a la Mode Jardiniere.
Take a lean piece of beef— about 1%
pounds, and J^ pound salt pork and a tur-
nip and carrot. Choose the pork fat close
to the skin because it is tou^h enough
to lard with without breaking. Cut it in
strips rather thinner than a common
pencil and cut ihe turnip and carrot the
same wajr. Fill the piece of beef full of
these strips drawing them in with
a larding needle. Put the beef with the
SAN JiRANCISCO HOTEL GAZETTE'S
8S
fn^ments of pork and vegetables into
a saucepan, add an onion with a few
cloves stuck in it, a bay leaf and soup
stock to nearly cover and simmer with
the lid on or in the oven 2 or 3 hours.
Take it up, either make sauce in the
same or add some Spanish sauce, (No.
784) and a little wine, strain, skim off the
fat and serve in the dish with the meat
carefully sliced across the larding and
garnish with a few shapes stamped out
of cooked vegetables and warmed in
sauce. Small larding is necessary to
make this a desirable dish ; the slices of
meat should show spots no larger than
French peas.
751— Epigramme of Lamb aTAIIe-
mande.
It is lamb stew with German dump-
lings, Ailemande signifying German.
The sauce is light yellow, the dumplings
raised with yeast and strained separ-
ately. Chop the breast of lamb mto
strips, then into pieces of 3 or 4 ribs,
wasn, stew with a few cut vegetables and
season. Take out the meat when done
—which will be in less than an hour if
young lamb, strain the liquor, add a
thickening of flour and 2 yolks. Let the
yolks be added after the flour has boiled
up in it and do not let boil again.
Throw in a little minced ])arsley and
pour tne sauce over the pieces of meat.
Serve one piece of lamb with sauce ana
a dumpling at one end.
752— German Dumplings without
tggs or Powder.
Leave put a piece of roll dough from
the breakfast breads and keep ic cool.
About 2 hours before dinner make it out
in round balls, set them in steamers,
takmg care not to cover all the holes,
grease the tops to prevent drying, let
rise an hour, steam about fifteen
minutes. Serve as pot pie dumplings or
m such dishes as the preceding, or with
sweet sauce or fruit or butter and sugar
to take the place of pudding.
753— Queen Fritters Beignets Souffles.
1 cup water— ^ pint full measure.
2 ounces butter or lard — large egg size.
I round cup flour — 4 ounces.
5 eggs.
Set the water on to boil in a saucepan
and the butter (or lard) in it. Stir in the
flcur air at once and work the paste thus
made with a spoon till smcctn and well
cooked . Take it from the fire and work
in the eggs one at a time, beating in one
well before adding another, and when
all are in beat the mixture thoroughly
against the side of the saucepan. Make
some lard hot. It will take half a sauce-
panful. Drop pieces of the batter about
as large as eggs and watch them swell
and expand in the hot lard and become
hollow and light. Only four or five at
a time can be fried because they need
plenty of room.
If dropped small, say, not mueh larger
than a walnut, the above will make 25
fritters. They show their remarkable
lightness better, however, when made
larger.
754— Sauce Sabiyon.
Boil together i cup su2;ar and ^ cup
water and thicken with cornstarch.
Beat 2 or 3 yolks in a bowl with 4 table-
spoons of wine and 2 of sugar; when it
is frothy with beating ppur the thickened
sauce to it, whisk again and serve as
sauce to fritters and puddings. Other
flavorings can be used, rum is frequently
employed or brandy when for plum pud-
ding. The golden sauce No. 743 is
nearly the same thing if whisked to a
foam, and does not require liquor or
wine — which suits a temperance house
like this we are writing of.
Dinner.
July 25.
Soup — Puree of white beans or, potage
a la conde (6 qts 30 cents).
Sliced tomato and cucumber (10 cents).
Salmon au gratin, tartar sauce (3 lbs
net @is, breading and sauce 53 cents).
Potatoes, mareschale.
Boiled ham with greens (7 orders, r lb
ham 15, with greens 20 cents).
Roast beef (2 ribs 3 lbs 36 cents).
Veal with dressing (i J^ lbs 20 cents).
8g
COOKING FOR PROMT,
Entrecote of pork, Dauphinoise (3 lbs
net 40, with dressing 45).
Kromeskies a la Kusse (8 orders 16
cents).
Green peas 15, string beans 5, rice with
cream 6, tomatoes 8, potatoes 12 (46
cents).
Boiled farina pudding, lemon sauce (3
pts 12, with sauce 18 cents).
Coffee ice cream (i qt cream, sugar,
coffee; 2 qts frozen 35 cents).
Cake assorted (20 cents).
Nuts, raisins, cheese, pickles, condi-
ments (35 cents).
Milk, cream, coffee, tea, bread, butter
(55 cents).
Total $4 39: 35 persons; 12^ cents a
plate.
755 — Puree^of White Beans or, Potage
a la Conde.
It is bean soup with milk- added— a
cream of beans. Take :
4 cups beans.
I large onion, carrot, turnip.
I lb lean salt pork.
5 or 6 quarts soup stock
I or 2 quarts milk.
Soak the beans in water over night ; put
them in with the vegetables either whole
or in large pieces and boU in the soup
stock until the beans are quite soft. The
pork which is for seasoning need only be
boiled in it an hour then taken up and
kept for some other use, as for baked
beans etc.
Half an hour before dinner take out
the vegetables and pass the soup and
beans ttirough a sieve or strainer into the
soup pot. iioil the milk, add a little
thickening then pour through a strainer
into the puree of beans. Season and
serve with small conae crusts of a very
light color — dried instead of toasted. See
also No. 182. The French word prob-
ably has reference to a Prince de conde
who was very popular in his time.
756— Sliced Tomatoes.
While it is quicker and easier to peel
tomatoes if they are first scalded in hot
water, they are never so good afterwards,
and some people take a little more time
and patience and peel them with a sharp
knife without scalding. That is the best
way. Keep cold and serve with pieces of
ice upon them.
These belong to the list of cold hors d*
otfffure or side dishes; their place in the
bill of fare is after the soup when soup is
the first dish named; but if raw oysters or
clams precede the soup, the tomatoes,
cucumbere, olives and similar articles
will be written after them. Being gener-
ally placed on the table before the begin-
ning of dinner some latitude is taken by
the guests as to the time of partaking of
such relishes and salads according to in-
dividual preferences.
757 — Salmon au Gratin.
Means that it is browned in the oven-
A gratin is a baking pan ; anything grati-
nated is toasted or browned.
Take half the salmon and lay it open
without quite dividing; take off the skin
with a sharp knife, moisten the fish with
a little olive oil, pepper and salt, and let
lie in the pan an hour or two. An hour
before dinner make some fresh roast meat
fat hot in the pan and bake brown in
about half an hour, basting once or twice
with clear butter. Drain away the grease ,
or move the fish into a clean pan. Serve
small portions cut with a fish slice with
tartar sauce at the side and potatoes in
some special form on the same plate.
758 — Potatoes a la Marechale.
The name for the familiar browned
whole potatoes with the difference, how-
ever, that these must be all quite round
and of one size, made so by cutting out
with the largest size of potato spoon
which forms them large as crab apples or
small tomatoes. New potatoes of a
round smooth sort scraped serve the pur-
pose. Put them in a pan with roast meat
tat and cook brown in the oven. Serve
with fish or entrees.
759— Entrecote of Pork, Dauphinoise.
Entrecote signifies choice piece, middle
cut, the cut between the ribs, generally
applied to beef. The use of it is to inti-
mate that it is not plain roast pork but
something seasoned.
Cut the meat from the back bone of a
SAN FRANCISCO HOTEL GAZETTE'S
90
loin or rack of young pork in one long fil-
let and a portion of the flank with it.
Make a roll of it that will be quite small ;
split the meat if too large when rolled and
make two. Before rolling: up spread
upon it a seasoning of finely minced on-
ion, powdered sa^e or rosemary, bayleaf
^o powdered, salt and a little cayenne,
tie up with twine, cook in soup stock a
while without browning, then roll in egg
and cracker meal and bake brown. Bake
a few small tomatoes set far apart in a
pan so that they will dry away from their
juice, and also a few small onions and
when time to serve put a spoonful of
gravy into the small dish, a slice of the
roll of pork and baked tomato and
browned onion at the ends for garnish.
Dauphinoise is equivalent to saying after
the manner of the people of Dauphmy.
760— Kromeskies a la Russe.
Kromeskies are a kind of meat fritter
or fish or ovster fritter; for krom-
eskies can Se made of anything
that will make croquettes. Mince
some veal, lamb or chicken very
fine ; season with spiced salt, or salt, pep-
per and nutmeg, mix with a little very
stiff sauce made by stirring butter and
flour over the fire and adding broth or
water, taking care not to get in too much
liquor. When cold roll up the prepara-
tion like very small sausages; dip mtothin
fritter batter and fry light colored in fresh
lard. Serve with a spoonful of good
white sauce placed previously in the dish
and sprinkle with finely minced parsley.
As these are fried they should be laid on
paper to drain. Very few are called for
at the first time of i:ervng, the name not
being tamiiiar to many, and expensive
ingreaients may as well be omitted.
Make kromeskies oi game or lobster same
way.
761— Boiled Farina Pudding.
4 cups milk — a quart.
I small cup farina — 4 ounces.
J^ cup sugar.
I or 2 yolks.
Butter size of an egg.
Boil the milk with the sugar in it, beat
in the farina with an egg whisk the same
as making mush. When well mixed put
a lid on and let it cook an hour; set it on
a brick to raise it from the fire, or in a
farina kettle. Beat in the butter before
serving and the yolks first beaten with a
little milk. The pudding need not be
baked. Serve with sauce.
762— Coffee Ice Creania
I quart pure sweet cream-
I cup sugar.
y^ cup strong clear coffee^
Mix and fir^eze.
In order to obtain coffee strong enough
not to dilute the cream a cup of made
coffee can be boiled up with a heaping
tablespoon of ground coffee and then
strained into the cream. It is not best to
make it too highly flavored.
Dinner.
July 26. . ,
boup — consomme aux pates d' Italic
(6 qts 30 cents).
Sliced tomatoes and cucumbers (lo
cents).
Salmon a TEcossaise {3 lbs (gross @
13, with sauce 48 cents).
Potatoes au naturel.
Braised tongue a la Flamande (tongue
24 cents, la.ded, garnished, 30 cents).
Roast beef (2 ribs 3 lbs 36 cents).
Spring lamb, mint sauce (fore quarter
6 lbs 70 cents).
Pork cutlets, sauce Robert (10 orders
I V2 lbs net and sauce 20 cents).
Queen fritters requested and double
quantity of other day, (40 fritters with
transparent sauce 60 cents).
Green peas 15, string beans 5, cabbage
10, tomatoes 12, rice 5, potatoes 10 (57
cents).
Baked plum pudding (No. 29, with
sauce, 35 cents).
Custard pie (2 pies 18 cents).
Cherry water ice (No. 242, 30 cents).
Delicate cake (No. 770, i lb 10 cents).
Telly roll (No. 7, i lb 10 cents).
Nuts, raisins, cheese, crackers, pickles,
condiments, 39 cents.
Milk, cream, coffee, tea, bread, butter,
60 cents.
Total $5 63; 39 persons; 14^ cents a
plate.
91
COOKING JPOR PR0FI2.
763— Consomme with Italian Pastes
or aux Pates d' Italie.
It is clear consomme made as for royal
(No. I j9) with some sort of Italian pastes
cooked separately, washed free from meal
and put in. These are various, such as
alphabet pastes of the same material as
macaroni stamped in letters or in fancy
figures. There is a short kind of maca-
roni for the purpose, or common maca-
roni may be cooked and afterwards cut
into quarter inches and put in the con-
somme. Fidelini, spaghetti and lasagnes
are other varities of macaroni which can
be used in the same ways.
764— Salmon, Scottish Style or a
TEcossaise.
minutes before dinner, using roast meat
fat or butter and get them brown. Serve
a spoonful of sauce Robert in the dish
and a cutlet in it and a fried bread crou-
ton for garnish.
767— Sauce Robert
Have some water boiling ready, throw
in salt enough to make it taste, and half
an hour before dinner drop in the fish and
boil gently at the back of the stove. Stir
some butter to make it soft without melt-
ing it and mix in lemon juice and parsley.
Cook potatoes with the skins on, peel
when done and cut in quarters. Take up
the salmon (there should be a fish kettle
with a drainer or false bottom to boil fish
in) serve small portions individually with
the prepared butter for sauce and the cut
potatoes on the same plate.
Named after a French restauranteur of
the last century who made it known and
valued as an accompaniment to broiled
pork.
Mince an onion extremely fine and stir
over the fire in a small saucepan with a
little oil or clear butter until it is cooked
and beginning to brown, then put in a
little made mustard, a tablespoonful of
vinegar, pepper, and half a cu[) of light
veal gravy or Spanish sauce. Skim off the
oil or butter as it rises. Serve without
straming — it is a yellowish brown sauce
with mimced onion in it.
765— Braised Tongue, Flemish Style,
a la Flamande.
It is corned tongue larded through
length\yise with strips of fat pork, sim-
mered in a covered saucepan with vesje-
tables and seasonings, sliced across the
larding so as to show it, laid upon a
spoonful of greens in the individual dish
to serve. Anything in the style of Flan-
ders or Holland may be expected to come
up with a garniture of greens.
766— Pork Cu:lets, Sauce Robert.
Cut pork chops or steaks very small
and thin, dredge with salt and pepper and
dip into flour ; lay them in a frying pan
ready. Ccok on top of the stove a few
768— Rice Plain Southern Way.
The object is to get the grains loose
and distinct and served dry although well
cooked. Wash a cupful of rice in three
waters ; put in on to boil in four cups of
water and shut up with a lid. Never stir
It. When done, or in half an hour, drain
off the water ; wash it in cold water, f)Our
into a colander to drain, put back into
the saucepan with a little salt shaken
about in it and let get hot again without
more boilmg; serve dry.
769— Rich Baked Plum Pudding.
Had broken cake and frosting; from
party supper, crushed and rolled it to
crumbs, took
6 heaped cups of cake crumbs and ic-
ing.
6 eggs.
I Yi, cups milk.
% cup brandy.
I lemon.
Mix eggs and milk together, stir in the
cake crumbs, add the grated rind of the
lemon and the juice, stir up and bake
covered with buttered paper to prevent
blistering. Cost; cake 2 lb 10, eggs 8,
milks, lemon 2, brandy 6; 29 cents for
2 quarts . Serve with sauce sabayon or
transparent .
SAN FRANCISCO HOTEL GAZETTE'S
92
770— Delicate Cake.
One of the very best white cakes.
^ 2 cups granulated sugar — i pound
light weight.
2 cups white butter — ^ pound.
13 whites of eggs — ^ pound.
I teaspoon cream tartar.
I teaspoon baking powder.
Flavoring extract or little brandy if
wished, but not essential; J^ cup milk.
Sift the cream tartar and baking pow-
der in the mixed starch and flour.
Soften the butter and stir it and t e
sugar together to a cream ; add the whites
a little at a time, without previous beat-
ing, then the flour and starch and beat
well ; and at last beat in the milk. Bake
either in moulds or in jelly cake pans. If
lemons are at hand the juice of one may
be used instead of cream tartar; but use
no soda in white cakes.
Dinner'
July 27.
Soup — cream a la duchesse (8 qts 45
cents).
Scalloped salmon, frizzed potatoes
(fish, charged previous days, say, 20
cents).
Boiled corned tongue (25^ lbs, 28
cents).
Corned beef and cabbage (i lb, and
cabbage 16 cents).
Roast beef, (2 ribs, 3 lbs net, 39 cents).
Spring lamb (side, 7 lbs net, 80 cents).
Roast mutton (for second table, 4 lbs,
48 cents).
Grenadins of veal, sauce Napolitaine
(8 orders, i lb select and sauce 24 cents).
Brochettes of kidney, sauce claremont
(4 orders, 10 cents).
Mashed turnips 4, hot slaw 9, green
peas 15, stewed tomatoes 15, potatoes two
days 15 (57 cents).
Steamed pound pudding, wine sauce
(2 lbs and sauce, 28 cents).
Apple tarts {24 tarts, xo cents),
Boston cream puffs (No. 288 ; 32 puffs
half size, 36 cents).
Sultana cake and pound cake (15
cents).
Vanilla ice cream (25^ qts pure cream,
sugar, etc., 70 cents).
Nuts, raisins, cheese, crackers, pickles,
condiments (48 cents).
Milk 36, cream 20, butter 20, bread 12
(88 cents).
Coffee 10, tea 3, sugar 4 (17 cents).
Total $6 99; 48 persons; 145^ cents a
plate .
771— Cream Soup, a la Duchesse.
A rich white soft soup like cream of
chicken with egg custards.
Boil either a chicken or white veal in
the stock until quite tender; chop in the
meat and pound it in a mortar. Boil a
cup of rice and when done and drained
pound it also with the meat and pass
throuh a sieve. Use 4 or 5 quarts of
seasoned stock, 2 or 3 quarts rich milk
and the puree of chicken and rice to
thicken.
Beat 4 eggs slightly, season with nut-
meg, salt and pepper; put in a deep pan
and cook either in steamer or in pan of
water in the oven. Cut out cork shapes
of custard with a column cutter and put
in the soup just before serving.
772— Scalloped Salmon, Plain cr au
Vin.
Take cold cooked salmon which may
have been left from a previous day and
some other fish or canned salmon to make
enough, and pick it into pieces of even
size without bones. Mix finely mirxed
bread and cracker meal in equal quanti-
ties. Butter a baking pan, cover the
bottom with the crumbs, place fish enough
to cover that, and plenty of crumbs again
on top.
Take soup stock and milk if to be in
plain style, or soup stock and white wine
if that way, enough to thoroughly moisten,
season with pepper and salt, pour over
the scallop and bake brown. Cut out
squares, place on the dishes as neatly as
possible, add a border of frizzed potatoes
for decoration.
773— Frizzed Potatoes.
The same as Julienne (No. 729) but
shred much finer. Slice raw potatoes*
with a Saratoga cutter, then place the
93
COOKING JFOR PROMT.
slices upon each other and shred them.
Fry almost white in fresh lard. Serve as
a garnish.
774— Crenadins of Veal, Napolitaine.
Small selected veal steaks, size of the
palm of the hand, larded with a few strips
of fat pork, baked in a quick oven, served |
with sauce in the dish.
Slice the leg of veal for them and use
the trimmings in soup or stews. Draw
the lardoons through so that a dozen ends
will cluster in the middle of each p;rena-
din. Butter a pan, strew a very little
rainced onion, salt and pepper ; place the
veal close together; bake light brown.
Have some clear soup stock boiled down
to glaze and baste them with it while bak-
ing.
775— Sauce Napolitaine.
Mk grated horseradish in thin white
sauce, made by tnickening strong chicken
broth with white roux . Butter sauce di-
luted will answer the purpose ordinarily —
the horseradish is the chief ingredient.
776— Brcchettes cf Kidneys and Ham.
I cup vinegar.
I cup water.
4 yolks of eggs.
I tablespoon butter.
1 tablespoon salt.
Shred the cabbage fine, mix the yolks
well with some water, put everything
into a saucepan or into the sink of the
steam chest and stir occasionally until it
reaches boiling point ; then keep it where
it will not boil. This makes a yellow sort
of cream dressing in the cabbage; but
boiling curdles the egg and would make
it noc so good. Add minced red pepper
if you have it; some add sugar.
779— Hot :>law Another Way.
Slice up the kidneys that may have ac-
cumulated, and small pieces of ham, cut
them to one size as near as can be, and
not larger than a silver half dollar. Run
them on iron skewers, a slice of kidney
and a slice of ham alternately until
the skewers are full. Trim off comers
with a straight cut, lay in a pan and bake.
Serve in a spoonlul of sauce in the dish,
pushing off the portion from the skewer
with a fork.
These may also be fried in hot fat and
served for breakfast; also breaded and
fried.
777— ^auce Claremonl.
The common hotel way of making hot
slaw is to put the shred cabbage into a
large saucepan with roast meat or bacon
fat and vinegar and stir it over the fire
until the cabbage is partly cooked and
the vinegar has dried out, making a sort
of imitation of sour krout ; it is cheap.
730— Steamed Pound Pudding.
I pound sugar — any kind.
^/i pound butter.
lo eggs.
I pound flour.
Stir the butter and sugar together ; add
the eggs, two at a time, not beaten ; when
' all are in add the flour. Beat up well.
' Use part to steam in a mould or pan for
pudding. It takes from one to one and
a half hours to steam ; must have a good
lid on or paper cover under the lid and
plenty of steam. As the pudding is sliced
like cake and "goes a good way" there
will be some of the batter to spare to
bake a pound cake at the same time.
Serve sauce with the pudding. If no
wine, add some fruit juice to the syrup
made of sugar and starch and boil until
clear.
Mince onions and stir over the fire in a
little oil until cooked ; add brown sauce
or light veal gravy; skim off the oil as it
rises.
778— Hot Slaw.
I or 2 heads white cabbage.
781— Apple Tarts.
Made of pufi* paste and cooked apple
put through a colander and well sweet-
ened. Canned apples will answer when
fresh cannot be had.
Roll out puff paste, cut flats and line
large patty pans or jem pans, put in a
SAN FRANCISCO HOTEL GAZETTE'S
94
tablespoonof apple and bake. A favor-
ite sort of pastry, richer than apple pie
and sells well at the fine bakeries.
782— Eclairs a la Crcme
The French name for cream puffs No.
288 when filled with whipped cream. In
places where pure cream can be obtain-
ed, as at this summer resort, instead of
using the pastry custard take cream, set
in a pan ot ice water, sweeten, and then
whip with the wire egg-whisk until it is
frothy and thick. Flavor with vanilla or
lemon ; cut the puffs open at top fill with
whipped cream and replace the piece.
Cream puffs can be made for 15 cents a
dozen of small size with eggs at a low price,
and cream.
783— Sultana Cake
Make delicate cake, No 770, and add
to it a pound of sultana seedless raisins .
784 — Spanish Stcck Sauce.
away to become cold. The fat can be
taken off when cold. There should
not be enough tomatoes used to make
everything the sauce c^oesm taste of them.
The uses of this Spanish sauce are to
add to soups of several kinds. Mock Tur-
tle, green turtle and other such soups are
half made when this sauceismade,anda
number of brown sauces need only cer-
tain other ingredients, such as fried min-
ced onion or mushrooms to be added to
the stock sauce, to bring them to an easy
completion.
Dinner
July 28
Soup— Mock turtle (8 qts, 60 cents.)
Sliced tomatoes and cucumbers (10 cts.)
Fish— Redfish au court-bouillon (4
lbs and sauce 56 cents)
New Potatoes.
Corned beef and tongue (12 orders 22
cents.)
Roast beef (i rib 21-^ lbs 30 cents.)
Roast leg mutton (4 lbs net 50 cts.)
Fricandeau of veal, Italienne {2 lbs
veal, lardoons, sauce, 40 cts.)
Small patties a la Toulouse (8 orders
24cents.)
String beans m espagnole 10, cabbage
stewed turnips 5, rice 5, potatoes 15,
When the number of people to be pro-
vided for amounts to forty or fifty, it is a
saving of labor to keep stock sauces on
handVhe most useful is that which has
come to be called Spanish sauce, con-
tainin ( a small proportion of tomatoes.
It will have to be maae every second or | (3 ibs and sauce 30 cents
third day and kept cold until all is used. | Vanilla frozen custard (3 qts and freez
Take a large saucepan, pour into it about i jng 60 cents.)
beetsin vinegar 4, (49 cents.)
Apple pie, old style (3 pies 25 cents.)
Boiled cinnamon pudding, hard sauce
a cujiful of the clear oil of melted butter
and lay in some pieces of raw ham — the
rough ends will do but no smoky outside.
Throw in 6 or 8 onions or leeks or both,
cut in large pieces, as much turnips and
carrots, a tablespoon of cloves and some
alspice and crushed black pepper, lay on
these some soup bones, veal shank and
neck, flank of beef and any small pieces
that can be spared and set over the fire
without any water but with a lid on to Slew
and slowly become light brown, stirring
it frequently with a long wooden paddle.
In about half an hour or an hour,accord-
ing to the heat of the fire, put in a small
can of tomatoes and 5 or 6 quarts of soup
stock or part water, and a'handful of salt.
Let cook slowly for 2 hours then thicken
with flour to be about like a tolerably
thick soup, and presently strain it off
through a fine gravy stramer and set it
Cakes and star kisses (No
20 cents.)
pick-
5'
Nuts, raisins, crackers, cheese,
les, condiments, (48 cents.)
Milk, cream, butter, bread, coffee, tea,
sugar, (1,00)
Total, $6.24; 48 persons; 13 cents a
plate.
785— Mock Turtle Soup
Light brown, rather like a thin gravy
with square cut pieces of calf s head in it
and chopped hard boiled yolks, wine and
lemon.
Boil a calfs head and feet for 2 hours—
the head previously split and tongue and
brains taken ont. Take the calfs head
liquor 4 qts and Spanish stock (No. 784)
4 quarts, mix, boil, thicken slightly,
strain, skim free from grease. Cut half
PS
COOKING JFOR PROFIT,
the calf s head into large dice and add
salt, cayenne, little sherry and juice of
half ot 'a lemon and chopped yolks of
2 eggs
If no stock sauce on hand, and the soup
must be started from the beginning, but-
ter the bottom of a saucepan and lay in 2
slices ot lean ham, a handful of onions,
same of turnips and carrots and fry them
together. Put in half can tomatoes, two
bay leaves, cloves, parsley, thyme, the
calfs head Uquor and strong soup stock
made in the usual way, enough to make
about 2 gallons. Boil an hour and thick-
en either with roux or flour and water.
Strain, add calfs head, wine lemon juice,
sherry, salt and cayenne.
with constant stirring, put in the flour
; and stir that about until the mixture
\ (which is a seasoned roux) begins to
' brown. Add the soup stock (or broth
' or water) and let boil u p, and then- the
) tomatoes. Season with salt and pepper.
I Skim off the oil while it is boiling.
i Cut fish in slices and cookTit in the
j sauce. Serve fish and sauce together
I with toast either under the slice offish
i or as a garnish at the edge. Rice is also
ser\'ed with this dish the same as with a
curry, by way of variety.
786— Redfioh au Court-Boulllcn.
788— Fricandeau of Veil, < alienne.
This is on 2 of the specialties of New
Orleans and all Southern holels and res-
taurants. The court-bouillon is not the
same seasoned stock for boiling a whole
fish in, that is generally kn9wn by that
name and which contams wine, but is a
sort of soup of onions, th5mie, garlic,
olive oil and tomatoes in which the slices
offish are stewed and both fish and sauce
served together . No one of the ingredients
named should be in excess, but all in
moderate proportions. It is a standing
dish on the breakfast bills of fare of the
best hotels in the Southern cities,trout,
snapper, or other good fish taking the
place according to the market . Without
expecting it to meet with any particular
appreciation in this little community. I
let it appear once for novelty, our butch-
er's little shipment of sea fishes allowing
the opportunity .
It is a piece of veal larded, cooked and
glazed in its own gravy. Take any lean
piece such as the shoulder with the bone
I removed, or part of the flank, or the leg
! and lard it full of strips of fat salt pork
the same as for beef a la mode or larded
and braised tongue. Cut the pork close
to the skin and it will be found better to
lard with than bacon, which is too strong-
ly flavored. The larding finished, put
the scraps of pork in a baking pan of
i small size and depth, also some pieces of
I turnip, carrot and onion, sweet herbs if
I at hand, such as thyme and parsley ; put
i in the veal, thin a little broth and wine,
I cover with a buttered paper and bake in
i a moderate oven about an hour, basting
I occasionally .
I Take up the meat when done in anoth-
I er pan, strain the remaining liquor, skim
I it, glaze the meat by pouring it over and
I letting dry in the hot closet. Slice the
meat so that the lardings will show and
serve small cuts with Italian sauce in the
dish and two or three olives for garnish.
787— Sauce CDurt-Bouillon.
Yz cup olive oil
y2 cup minced )'oung onions .
3 c oves (quarter:) of garlic
I teaspoon thyme — green or<iried but
on powdered.
54 cup flour.
5^2 cup tomatoes •
4 cups soup stock,
salt and pepper
Take a flat-bottom saucepan, put in
the oil, onions, garlic, thyme, and let
them cook over the fire a few minutes
789— Italian Sauce. Brown.
1 cup brown sauce (roast meat gravy
skimmed, strained and thickened.)
r teaspoon minced onion.
2 of minced mushrooms.
Same of parsley.
Juice of I lemon ,
Cayenne and salt.
Pour half the juice from a can of muih-
rooms into the brown sauce, add the
ether ingredients and boil for 15 minutes.
A better appeaance can be secured if rime
allows when serving to retain the parsley
SAN I^RANCISCO HOTEL GAZETTE'S
g6
which loses color in the sauce and add it
iT\ each dish . If Spanish sauce be at hand
i» can be used in place of meat gravy.
790— Small Patties a la Toulouse
Puff paste shells filled with a ragout
of brains, chicken and mushrooms .
Boil the brains taken from the calf s
head used for soup, cut when cold into
large dice, cut white meat of chicken the
same way and slice a proportion of mush-
rooms . It does not take much to fill pat-
ties, perhaps half cupful of each will be
sufficient . Make white sauce, season well,
put in the meats and keep hot to fill the
patties with as wanted. Toulouse is a
part of France where the most mush-
rooms were found before they were
grpwn artificially.
791— String Beans in Espagnole.
Boil the beans and pour over them
rich meat gravy or bro^vn sauce No. 576 .
792— Boiled Cinnamon Pudding.
The English suet pudding No. 732, with
a teaspoonful of ground cinnamon added
has a pink color and forms another va-
riation among the kinds which can be
made with suet, saving butter and eggs.
Dinner.
July 29
Soup— Consomme imperial (8 qts 56
cents.)
Red snapper a Tlndienne {3 lbs and
sauce 48 cents.)
Rice au gratin (with the fish instead of
potatoes.)
Boiled ham with greens (8 orders i lb
and greens 18 cents.)
Roast beef (sirloin 5 lbs 65 cents.)
Shoulder of veal stuffed (4 lbs in all 50
cents.)
Calf's head, turtle style (3^ head and
feet 40 with sauce 55 cents.)
Scallops of mutton a la Provencale (8
orders i lb net and sauce 18 cents. )
Baked beans and pork (i lb beans 4
oz pork 2 qts 10 cents.)
Summer beets 9, cabbage 5, green peas
15, corn 15, potatoes 2 ways 12, (58 cents.)
Clacked wheat pudding with maple sy-
rup (No. 392 ; with sauce 24 cents.)
Apple cream pie (4 pies 33 cents.)
Lemon ice cream (starch and milk, no
eggs, 3 qts and freezing 40 cents.)
Cake assorted kinds (2 lbs 20 cents.)
Nuts, raisins, crackers, cheese, pickles,
(average 49 cents.)
Milk, cream, butter, bread, coffee, tea,
sugar, $1 00.
Total, $6.44 ; 49 persons ; fraction-over
13 cents a plate.
793— Consomme Imperial.
Almost the same as royal. No. 139.
The egg custards can be cut with a round
cutter instead of in diamonds, and add
a half pint of Madeira or sherry. A lib-
eral allowance of extract of meat should
be used when desired to make this con-
somme of good quality in places where
there is no poultry to be had, and the ex-
tract makGS it unnecessary to use color-
ing,as it imparts a very rich color itself.
794— Red Snapper a Tlndienne,
with Curry Sauce.
or
Fish baked in currjr sauce with a bor-
der of rice baked with it in the same dish.
Any dish that is said to be a ITndienne
may be expected to contain curry pow-
der or curry paste.
Brush a "baking pan or dish with but-
ter, skin 3 lbs of fish and cut it into suit-
able pieces to serve. About half the peo-
ple will not take fish and this amount
will make from 24 to 30 portions. Place
them in the dish m close order.
Take some cooked rice, season it with
salt and milk and i egg or the yolk only
and make a raised border of it all around
the edge of the baking dish. Use a wet
knife to smooth it over. Set the dish in
the oven for 15 minutes for the fish to be-
come partly cooked then pour in enough
curry sauce to almost cover, and bake
a^ain until the surface of both fish and
nee border is brown. Serve a portion
of rice with each order and the curry
sauce belonging.
97
COOKING J^OR PROMT,
7S5— Curry Sance
Mince an onion extremely fine, put it
in a small saucepan with butter and stir
over the fire until it is cooked without
browning ; put in three times as much
grated cocoanut as there was onion (dry
cocoanut will do but not sweet) and a
heaped teaspoonful of curry powder.
When these are hot add a pmt of light
brown sauce (No 576) or Spanish sauce or
fresh made gravy from the meat pans.
Skim off the tat, add a pinch of cayenne
and pour it over the fish or chicken or
whatever is ta be baked in the above re-
ceipt.
796— Call's Head, a ta lortue, orin
Turtle Style.
Calf s head previously cooked, cut in
pieces in a brown sauce contaming olives,
mushrooms, wine quenelles or egg balls
and mushroom liquor. Cut the half head
and the boneless feet reserved from the
mock turtle soup, making into pieces of
even size and put them in a saucepan of
Spanish sauce (No 784) or good bright
pan gravy with a seasoning of tomato,
add a small portion of each of the ingre-
dients above named, and make hoi . The
olives should have the stones taken out
by means of a small corer out of the col-
umn box, or by running a penknife
around. It is a great improvement to
the appearance to add egg-balls as a gar-
niture. Tortue is French for turtle.
797— Eqg Quenelles for Turtle Sauce
and Soup^
2 hard boiled yolks.
54 as much hot boiled potato.
I teaspoon chopped parsley.
Cayenne and salt.
I raw yolk.
Mash all together. Make up in balls
size of cherries, with flour on the hands.
Poach them a minute or two in a frying-
pan of boiling water. Take up on a skim-
mer and drop them into the soup.
798— Forcemeat Balls or Quenelles.
cold veal.
y2 the weight of fine bread crumbs.
2 or 3 tablespoons melted butter.
Seasoning of sweet herbs, and nutmeg.
Pepper and salt.
I raw egg.
Mince the meat small, add the other
ingredients, and pound them all togeth-
er. Make up in little balls, with Iflour
on the hands. Poach them in boiling
water and put them in the soup.
The above two mixtures can be used
as croquettes, made into shapes, and fried
and are good to place as ornamental
acessories in the sauces to fish and
meats.
Yi a calfs tongue, cooked, or some
799~Scallops of Mutton, Provencale
or Creole
A scallop of meat is'a thin slice or steak,
as is the Scotch coUop and the French
escalope. Anything a la Provencale in
French cookery is the same as a la Creole
in American, it implies tomatoes, onions,
cayenne, oil, wine and sometimes garlic.
For this dish cut small slices of mutton,
saute them first in a frying pan, light
brown, then simmer in water, stock or
sauce until they are tender and add suf-
ficient strained tomatoes to serve as a
sauce. Season the^ meat and sauce
while stewing with onion, salt and pepper,
A leaf shape of fried bread is a good orn-
ame*it to the dish.
800— Apple Cream Pie
2 cups stewed apple — a pint.
I cup sugar — ^ pound.
I cup milk.
Yz cup butter — ^ pound
4 eggs (or 8 yolks if any left over)
^ cup sherry or nutmeg or lemon
flavoring.
Have the apples dry by cooking with
scarcely any water but the steam -shut in,
mix apples, sugar and butter together
and milk and eggs together, stir up all
and flavor. Make 5 cupfuls, enough for
4 pies large family size to cut in 6 or 8,
like a custard with no top crust.^ Cost,
with wine 31 cents, without wine 25;
crust for 4 pies 8 cents.
SAN FRANCISCO HOTEL GAZETTE'S
9S
Dinner
'July 30-
Soup— Potage a V Andalouse (8qts^ 48
cents.)
Sliced cucumbers and tomatoes (12 cts.)
Broiled whitefish, Venitienne (4 lbs and
sauce 52 cents.)
Potatoes dauphine.
Boiled corned tongue (28 cents)
Roast beef (i rib 2^ lbs net 32 cents)
Spring lamb, mint sauce, (6 lbs and
sauce 75 cents.)
Veal stew a la Milanaise (ij^ lbs and
trimmings 23 cents.)
Rissoles of sweetbreads with truffles (28
orders 60 cents.)
Beets in sauce io,rice 5, green peas 15,
string beans 4, com 15, tomatoes 8, pota-
toes 12, (69 cents.)
Steamed currant roll (No. 809 ; 2 lbs
with sauce 18 cents.)
Pumpkin pie (No. 810; without eggs, 3
large, 20 cent's.)
Rasberry tarts (24 tarts 30 cents .)
Delmonico ice cream (No 201 ; 3 qts 80
cents.)
Chocolate and rose kisses (No 461 ;
20 cents.)
Cake, assorted kinds (15 cents.)
Milk, cream, butter, bread, cheese,
pickles, coffee, tea, sugar and crackers
(I. IS)
Total, $6.97; 49 persons; fraction over
14 cents a plate.
The dinner above prepared for 49 per-
sons was partaken of by only 32, the rest
being away across the lake. Much pro-
vision was left over to be taken care of
as best it may, some for supper and
breakfast, some for the next day's dinner.
801— Potage a I'Andalouse.
Andalusian or Spanish soup. Make
same as directed for Spanish sauce with
twice as much tomatoes. It is a brown
tomato soup with a light flavor of garlic.
Serve a few croutons in the plates.
802— Broiled Whitefish, Venetian
Sauce.
minutes before it is wanted. Serve Vene-
tian sauce and dauphine potatoes in the
same plate with the fish.
£03— Venetiaa Sauce for Fish
Make drawn butter (butter sauce) a lit-
tle thinner than usual for that sauce, with
a liberal amount of the best butter beaten
in. Add the juice of half a lemon, some
minced parsley and minced capers. A
cupful of sauce is enough and the expense
is small for just sufficient to fill the bill .
804 — Potatoes a la Dauphine.
They are potato croquettes of a flat-
tened shape.
Take 4 or 5 potatoes out of the steam-
er and mash them with the yolk of i egg,
salt and a grating of nutmeg. If very
dry a smalllump of butter may be added.
Make them out in flattened pats, very
much like figs as they are pressed in boxes,
dip in egg and cracker meal and fry to a
fine yellow color in hot lard . Serve with
fish or with meat entrees. Potatoes in
this form are fine as ornaments but most
tedious of any to prepare, requiring three
or four separate operations.
805— Veal Stew. Milanaise
Split the fish and cut in small pieces.
Broil m the oyster broiler only a few
Stew pieces of veal the same as for pot;
Eie; also, boil 4 ounces of macaroni
roken in short lengths and when done
drain dry and season it. Dish up maca-
roni in the individual dish with stewed
veal placed upon it. Milanaise means
in Italian style, or of the city of Milan in
Italy.
806— Rissoles of Sweetb.eads with
Truffles.
Sweetbreads cut small in very stiff
sauce rolled up in pie-paste and fried.
Boil and then cut small 4 or 5 sweet-
breads. Take ^ cup of mincea onion
and the same of mushrooms and Yz cup
butter and stir them over the fire, then
put in 54 cup sifted flour and when that
is heated through, add a cup of broth or
mushroom liquor from the can gradually,
stirring it up to a very thick sauce. Sear
99
COOKING FOR PR0FI7.
son with salt, pepper and nutmeg and
then mix in the sweetbreads. Let the
mixture become cold. There will be a-
bout 32 ounces, making 32 rissoles. Add
a slice of truffle to each one. Roll out
good pie paste as thin as card board, cut
squares the length of a finger place the
sweetbread mixture in the middle, roll
up with the ends doubled in and touch
the edge with a little beaten egg to make
it stick. Drop into a kettle of'lard mod-
erately hot and fry light-colored. Serve
a good sauce in the dish, or green peas
in sauce by way of garnish to the rissole.
807 — Corn and Tomatoes.
Sll—Pumpkin Pie without Eggs-
Richer.
4 cups stewed squash or pumpkin — a
quart.
Yt. cup sugar.
K cup butter.
2 lai^e basting spoons of flour ^ nd wa-
ter to thicken it.
I teaspoon cinnamon.
I teaspoon ground ginger.
Melt the butter, stir all together. Fill
two or three pies and bake a long time.
Cost ; a quart pumpkm 8, sugar 2, butter
3, spice i; 14 cents, crust 2 cents
each pie.
Cut com from the cob and instead of
the usual milk dressing, mix it with
Stewed tomatoes, salt and little butter, I
<ind serve.
808- Sweet Tomatoes.
Peel tomatoes and put them in a pan
with sugar enough to cover and bake in
a slow oven . The sugar melts, then
dries down to syrup, and tomatoes that
way are esteemed a luxury among dinner
vegetables by many at the South
809— Currant Suet Roll.
812— Pumpkin Butter for Tarts.
4 cups pumpkin cooked dry.
2 cups sugar.
Vz cup butter.
Grated rind of a lemon or some kind
of spice flavor. Mash the pumpkin
through a colander, mix in the other in-
gredients, stew down rich and thick.
Will keep a long time. ^
Dinner.
One of the cheapest and best boiled
puddings.
3 cups flour— 1^ pound
2 lai^e cups minced suet — ^pound.
I heaped cup raisins or currants — J^lb.
I cup water'.
Salt.
Mix all together. Make the dough in-
to a long roll, solid; tie it up in a cloth,
pin or sew in two places, boil 2 hours .
It is best when the dough is made up very |
soft, almost too soft to be handled. Dip
in cold water when done to get it out of
the cloth, serve with sauce.
Milanaise (7 qts
pickled beets
810- -Sauce Dipiomate for Puddings.
Sugar and water boiled and thickened
with flour, allowed to simmer until clear,
red fruit juice or wine, lemon and mace
added.
July 31
Soup — Consomme
40 cents).
Tomatoes, cucumbers
on the table (12 cents).
Fillets of trout a la Momey (6 lbs grass
and trimmings 70 cents).
Potatoes au gratin .
Boiled tongue (from previous day).
Roast beef (reserved from previous
day.)
Roast pork, apple sauce (3^^ lbs and
sauce 47 cents.)
Rib-ends beef and Yorkshire pudding
(No. 144; 3 lbs ribs 21, pudding. No, 815;
! II, 14 orders 32 cents.)
Lamb stew, jardiniere (3 lbs. lamb and
trimmings 40 cents)
Green com fritters, cream sauce (20
fritters and sauce 20 cents.)
String beans 2, beets 4, cabbage 10,
tomatoes 12, rice 4, potatoes 14, (46
cents.)
West Point pudding (No, 820; 2 qts
and sauce 20 cents.)
Frozen rice custard (No, 222 ; 3 quarts
SAN J^RANCISCO HOTEL GAZETTE'S
lOO
and freezing 50 cents.)
Cake, assorted kinds (20 cents.)
Milk, buttermilk, cream {47 cents.)
Nuts, raisins, cheese, crackers, pickles,
coffee, tea, butter, bread,(75 cents)
Total, $5.44; 48 persons; 11^ cents a
plate.
The dinner above prepared for 48 was
partaken of by only 37, the others being
out on excursions, i here will be some
waste and things available — such as cold
meats — for succeeding meals, and pastry-
cake and ice cream disappear by myster-
ious means after meals and at night.
813— Consomme Milanaise.
Clear consomme with short cut maca-
roni or spaghetti or fidelini in it and red
corned or smoked tongue cut in shreds
size of Julienne vegetables. Cook the
macaroni or spaghetti separately, wash
off in cold water and place ready to drop
a spoonful in each plate — precaution to
avoid spoiling the clearness of the con-
somme. The shred tongue makes no
difference.
814— Fillets of Trout,a la Morny
Small fillets doubled up in order in
a dish, a raised border of potato around
and all baked brown, with sauce.
Morny is the title of a French duke. A
large platter such as is used to dish up a
whole turkey for a family dinner, should
be devoted to the purpose of cooking fish
in this way, which is like the rice-bor-
dered dish No. 794, and if it can be a
metal chafing-dish of the same shape it,
will be the better. If no dish can be had
a shallow baking pan can be made to an-
swer tolerably well, but it does not hold
the border above the fish gravy.
Cut as many thin slices lengthwise of
the fish as there will be orders, which
may be about two thirds the number of
people, place them, doubled, close to-
gether till the dish is full. Mash potatoes
with egg-yolk salt and nutmeg same as
for croquettes and make a border all a-
round and brush with egg. Mince a
small onion, twice as much mushrooms,
strew them amongst the fillets. Add half
cup white wine to a pint or white sauce
(No. 819) pour over the fish and bake on
the bottom of the oven about half an.
hour. Serve potatoes, a fillet of fish and
some of the sauce in the same plate.
815— Yorkshire Pudding with Riast
Meats.
A rich egg-batter pudding; can also be
served with sweet sauce.
lYz cups flour — 6 ounces.
3 cups milk — V/2, pints.
I ounce butter, melted.
3 eggs.
Salt.
y^ teaspoon baking powder.
Mix the flour and milk carefully not
to have it full of lumps, add the melted
butter, salt, pinch of powder, the eggs well
beaten and beat up thoroughly. Butter
a small baking pan and make it warm in
the oven, pour the batter in only about
y^ inch deep and bake 15 or 20 minutes.
Water instead of milk can be used, but
then a tablespoon of syrup should be ad-
ded to cause it to brown quickly without
drying out. Cut squares and serve with
roast beei and gravy.
816— Lamb Slew, a la Jardiniere.
Jardiniere is French for gardener; the
made jardiniere always implies the use of
a mixed lot of vegetables. There are
jardiniere cutters to be bought which cut
vegetables in various fancy shapes effect-
ing a great saving of time.
Chop up the breasts and neck of lamb
or mutton, stew until tender,^ let boil
nearly dry, skim, season and thicken the
liquor that remains. Cut carrots, white
and yellow turnips, Kohl-rabi or cabbage-
turnips, leeks, onions and string beans,
all or any of them, into dice or like peas
with a scoop cutter, and boil until done,
drain off and pour some Spanish sauce
or light brown sauce to them. Serve
the vegetables as a border in the dish
with stewed lamb in the center.
817— Green Corn Fritters.
I heaped cup com.
^ cup butter.
^ cup flour.
WI
COOKING JFOR PROFIT,
I cup milk or water.
I egg.
Salt and pepper.
Batter to fry in.
The com may be either from a can of
the dry solid packed sort or else green
com shaved on the cob.
Make white roux first by stirring the
butter and flour over the fire, add milk to
make stiff sauce, stir in the com, season,
and then put the mixture which is a stiff
paste an inch deep in the pan to get cold.
Cut pieces two inches long, dip in thin
batter (same as if made for pancakes) and
fry light colored in hot lard . Have a
cupful of cream sauce ready and serve a
spoonful under each fritter. Another
and easier way may be found by refer-
ence to the index.
818-— Cabbage au Veloute.
Means cabbage in white sauce, as en
Espagnole means brown sauce. Chop
the cabbage, season it, serve a spoonful
to a dish with sauce veloute poured over
it.
819— Sauce Veloute.
Is white sauce but not cream sauce
which latter is called Bechamel. The
word veloute means velvety or smooth.
To make the sauce take some chicken or
veal broth boiled down strong enough to
be jelly when cold, but, without cooling
it strain through a napkin and use it to
make butter sauce thinner than is usually
made ; and after that let it slowly boil and
the butter (that the roux was made with)
will rise to the top. Skim it off and you
have a bright veloute that is not greasy
and can be used as a stock sauce for white
dishes and for fish. This is one of the
main stock sauces in systematic cookery
but in point of fact is not so necessary as
brown sauce and therefore is not made
in every place.
820— West Point Pudding.
Brown cracked wheat pudding with
molasses and raisins.
4 heaped cups cracked wheat mush.
Yi cup molasses.
1 cup minced suet — ^ ounces,
2 or 3 eggs,
3 cups milk.
I teaspoon ground cinnamon.
I cup raisins or currants.
Take cracked wheat mush that was left
over from breakfast and is well-cooked
and dry, mix in the other ingredients,
eggs last and well beaten, and bake in a
slack oven an hour. Maple symp is good
sauce for it, but hard sauce (No 177) is,
the favorite.
Dinner.
August I.
Soup — Croute-au-pot (8 qts. 40 cents.)
Tomatoes, cucumbers, (12 cents.)
Boiled whitefish, parsley sauce (3 lbs.
and sauce 34 cents.)
New potatoes browned.
Tongue, comed beef, hara (nominal, 3
orders, rest left over.)
Roast beef (2 ribs cut short, 3 lbs. 36
cents.)
Spring lamb (6 pounds and sauce 75
cents.)
Sweetbreads, au beurre noir (18 orders,
sweetbreads 5o,butter 10, olives, lemon
11; 71 cents.)
Ragout of veal, a la Julienne (7 orders
16 cents.)
Green peas 15, beets 4, cabbage 10,
succotash 15, rice 5, potatoes 12 (60 cts.)
Boiled lemon pudding (No. 827 ; 3 lbs.
with sauce 27 cents. ) ^
Ripe gooseberry pie (3 pies 27 cents. )
Tea, ice cream (2 qts. and freezing 60
cents.)
Chocolate eclairs (No. 296; 24 small
38 cents .)
Cake, ripe fruit, cheese, crackers, (21
cents.)
Milk, buttermilk, cream (40 cents. )
Butter, bread, coffee, tea (38 cents. )
Total $ 5 .95 ; 46 persons, 13 cents a
plate .
The dinner above prepared for 46, par-f
taken by only 37 ; the others away oa
summer raaibles.
821— Croute-r.u-Pot Soup.
Crust-pot or crust soup ; a good soup
of mixed vegetables and small toast.
Make the vegetable sou[) No. 140 and
SAN liRANCISCO HOTEL GAZETTE'S
jo^
add tomatoes, or the tomato soup No.
1 66, and add more vegetables. Cut
some slices of bread extremely thin and
then in small pieces and toast them in
the oven. Drop a few in each plate when
serving.
822--Boiled Whitefish, Parsley Sauce.
Set on the poissoniere or fish-kettle
half-full of water, put in an onion stuck
with cloves, a bayleaf, salt, a handful of
Earsley and half cup vinegar. When it
oils put in the fish on the moveable
drainer bottom and boil gently about half
an hour. Slide off the drainer on to a
dish. Serve by cutting portions with a
broad fish slice. Parsley sauce and new
I)otatoes in the same plate.
823— Parsley Sauce.
Make good butter sauce (No. 573)and
add to it a cupful of chopped parsley
while at boiling heat.
824— Sweetbreads au Beurre Noir
Some epicures, apparently have discov-
ered an agreeable new zest in butter
browned by frying, for it has been em-
ployed as a flavoring in sweets as well as
in meat sauces. The English call it nut
brown butter. Prepare the sweetbreads
by boiling and pressing and when cold |
slice thinly, season and dip both sides in ;
flour and have them ready in a pan.
Shortly before dinner make a cupful of
butter hot in a fr^^ing pan. While it is
frothy and beginnmg to brown lay in the
floured sweetbreads and give them time
to get brown on both sides . Serve when
done with a little of the butter upon them,
two or three olives and quartei of lemon
in the dish.
825— Ragout of Veal, Julienne.
A ragout is a mixture of meats and
ther edibles cut small in a sauce. Elab-
orate mixtures of this sort are some-
oimes served like a sauce to larger meats,
and again, are served in this way. Cut
a piece of veal into large dice and a kid-
ney and slice or two of salt pork: into
pieces only half as large. _ Stir them over
the fire in a saucepan with a spoonful
of fat or oil until they are slightly browned,
then drain off all the fat throw in a few
sliced mushrooms, a sprinkling of onion
and garlic and pour in enough Spanish
sauce to cover, or, if no sauce ready use
light brown gravy.
For the border cut Julienne vegetables
as if for soup, boil them, drain, mix in a
white sauce (some of the same made for
the fish) and put a spoonful in each dish,
making a hollow with the spoon and the
ragout in the middle.
A Saratoga potato slicer is a help in
cutting Julienne, which is rather a ted-
ious operation without. The thin slices
can be laid together and shreded finely.
826— Succotash.
Com and beans mixed together is
called succotash; butter beans is the
kind preferred but all sorts of green gar-
den beans are used. Season as com
alone would be seasoned, with a little
sauce made of milk, butter and salt, or,
with salt alone.
827— Boiled Lemon Pudding,
A lemon suet pudding ; pale yellow^
rich.
2 cups flour— J4 pound.
2 cups minced suet — impound.
2 solid cups minced bread — j^ pound.
y2 cup sugar
2 lemons.
2 eggs .
2 cups milk— a pmt.
V2 teaspoon soda.
Same of salt.
Make the bread crumbs fine by grating
or mincing. Grate the lemon rinds into
it, put soda in flour, mix dry articles to-
gether, wet with the eggs and milk and
stir up thoroughly. Tie up in pudding
bag or mould and boil 2 hours. Cost
of pudding 21 cents for 3 pounds or two
quarts.
828- Tea Ice Cream.
Can onlj; be made with pure sweet»
cream as it is not good with custard or
^os
COOKING FOR PROFIT,
starch, but fine if made right. Sweeten (
2 quarts of cream with 2 cups sugar and 1
add I cup strong tea made as for drinking
and freeze as usual.
Dinner.
August 2.
Soup — Consomme Calcutta (6 quarts
35 cents.)
Sliced tomatoes and cucumbers (on ta-
ble; 10 cents.)
Fillets of sole, a la tartare (5 pounds
grass and lauce 70 cents .)
Potatoes duchesse .
Corned beef and cabbage (2 lbs and
cabbage 21 cents.)
Roast beef (from previous day and i
lb 13 cents.
Spring lamb, mint sauce (fore quarter
6 lbs 75 cents.
Veal with dressing (shoulder boned, 3
lbs net and dressing 45 cents .)
Scrambled sweetbreads, puree of peas
(part charged yesterday ; 20 cents.)
Turnips mashed 5, rice 5, string beans
4, corn 12, tomatoes 10, potatoes 12 (48
cents.)
Pineapple fritters (2 cans pineapple 50,
batter, frj'ing ro, sauce 7, 30 fritters 67
cents.)
Raspberry tarts (small open pies, puff
paste, cut in three; 18 orders 27 cents.)
Vanilla jelly (i qt 25 cents.)
Chocolate ice cream (3 pints cream, i
pint milk 2 oz chocolate etc, 60 cents.)
Cakes assorted (i lb 10 cents)
Milk, cream, buttermilk (40 cents.)
Nuts, raisins, cheese, crackers, condi-
ments (38 cents.)
Coffee, tea, butter, bread, sngar (32
cents.)
Total $6,36; 43 persons, nearly 15
cents a plate.
omitted; for a light brown color is to be
obtained by some means and meat ex-
tract is the best where a choice of mate-
rials for soup making is not offered.
The consomme having been prepared
rub some tomatoes through a coarse
strainer, drain away partof tne juice and
simmer down the pulp until it is thick;
add a teaspoon of curry powder and a
good pincn of cayenne and salt. Drop
a little into the consonime on serving in
the plates, without mixing them .
829— Consomme Calcutta.
Clear consomme with a teaspoonful of
pulp of tomato curry, and cayenne (or
Tobasco or Chili sauce) in each plate.
Make and clarify the consomme ac-
cording to directons for royal at No 139
with the difference that either fowls
roasted brown or brown glaze made by
boiling down meat, or else the prepared
extract of meat should be used to make
good consomme and coloring substitutes
830— Fillets of Sole, a la Tartare.
The sole is a fiat-fish much esteemed
in the seaports where it is khown and
often represented by some good substitute
in the interiors where it is not known.
The fillets are the boneless strips of fish
left when the broad spine has been cut
out and fins removed.
Roll up the thin fillets, trim one end
of the roll so that they will stand, dip in
beaten egg and cracker meal and allow
to pass inside to stick the wrap together,
set them in a baking pan, make some lard
hot and pour around the fillets and so
bake them brown in the oven. But if
you have a proper fry-basket you can fry
them in the usual manner without their
losing shape. When done drain on a
sheet of paper laid in a pan, sprinkle
with fine salt and serve hot with some
special form of potatoes in the same plate,
and tartar sauce in a buttei chip, sepa-
rately.
831— Potatoes a la Duchesse.
Take 4 or 5 potatoes out of the dinner
steamer and mash them with a seasoning
of salt, the yolk of an egg and grating ot
nutmeg or pinch of ground mace. When
perfectly smooth roll it on the flour board,
cut off balls larger than walnuts, flatten
and pinch them up to a thick leaf shape,
mark the tops with back of the knife, set
in a buttered pan. wash over with egg
and bake to a fine color . Serve with
fish or with entrees, as an ornamental
garnish.
832— Scrambled Sweetbreads with
Puree of Peas.
Cut up cooked sweetbreads into large
.L.^--^^
SAN FRANCISCO HOTEL GAZETTE'S
104.
dice and put them in a buttered pan into
about half the amount of raw eggs, or 5
egjj;s to a pound of sweetbreads. Grate
in a little nutmeg, add salt and pepper
and keep covered until time to cook.
Mash some green peas — the greener the
better, but those left over from the pre-
vious day are as good as if newly cooked
— and rub them through a strainer adding
a little hot broth or white sauce to help
pass the puree ; season and set it to get
warm.
Stir the sweetbreads and eggs over the
fire until soft cooked. Place a spoonful
of the green puree in the small dish in
the manner of a border and the scram-
bled sweetbreads in the middle.
835— Vanilla Jelly.
Sweet jelly of gelatine (No 465) made
with a little lemon juice to help in the
clarifying but without lemon pee land a
I flavoring of vanilla instead. Color like
j golden syrup with few drops burnt sugar
caramel. (See No 694. )
833— Pineapole Fritters and Sauce
Open 2 cans pineapple, save the juice
cut the larger slices in two.
For the batter :
2 cups flour.
1 small teaspoon baking powder.
2 eggs .
I cup milk or water.
I tablespoon oil or melted lard.
Pinch of salt.
Put all at once into a small pail or deep
pan and beat up with a spoon. Put in
the pineapple slices, take up well coated
with batter and drop into a kettle of hot
lard. Fry light-colored. Drain well and
break off the rough edges. Serve with
thick sauce in the dish. To have fritters
of good shape the batter should be made
thin. Too much lightness makes them
absorb grease. To have them of very
light color use water instead of milk in
the batter — but some people must have
them well browned, which calls for milk
or a spoonful of syrup mixed in .
834-'Pinaapple Sauce.
naif pmeapple juice and half water, a
cup of su^ar to 2 cups of it, and a table-
spoon of starch . Boil and color pink
with raspberry or other fruit juice. It
should be thick enough to coat over a
fritter and glaze it, and when so used the
articles arc put on the bill ot fare as **pine-
apple fritcers glace."
August 3.
We_ have a ne\y boarder this morning
but his meals wili not count at present^
Early^ breakfast ordered for a doctor who
is going away. I hope no sickness has
broken out at our resort. My "sec" has
an unusual amount of business to talk
over with the other girls and has let the
Lyonaise potatoes burn up.
At seven o'clock a little three-year-old
comes running over the croquette ground
to tell me that the doctor has broughther
a new brother and I ask her what she'll
take, but she says ma won't let her eat
anything before breakfast time.
There the nurse comes to borrow my
scales without saying what for.
When she brings them back she says
"just twelve pounds and only half-a-
pound to take off for the wraps. "
Now, that must be pretty good weight
for the newspaper paragraphs generally
quote them at ten j;ounds. You see,
Mrs Tingee, the effects of good cooking
and good feeding — everything is sleek
and fat around here.
Only 37 is the house-count to-day
though it went up with the thermometer
and touched 49 during the week, and I
expect everyone will be on time to dinner
as no person in this house excursionize
on Sunday. If there wis not something
to expect from the advertising that is cut
it would look as though the past week was
the culmination of our season's business
and small affair it would be. But the
advertising is bound to work a change ; it
has torn up all our peace and quietness
already in one way and made great
trouble with the meals, getting them or-
dered an hour earlier or an hour later or
divided in two or three or turned into half
meal and half picnic lunch and making
dinner small and disappointing by the ab-
sence of guests,and supper large and vex-
atious through their unwonted promptness
and inexpressible appetites. For this
jqS
COOKING FOR PROFITX
small but romantic Uintah Lake in the
State of Cornucopia is a most interesting
locality when its merits are once known.
There is no end to the places and objects
to be seen if some knowing person will
clearly point them out. The Barnacles
family will talk about these things well
enough it somebody else starts the sub-
ject but are the last people to ever think
of making any matter of local interest
known ; and you might as well look at any
old and unremarkable building in any old
and unremarkable town as to look at the
most historic pile in Europe or elsewhere
if you have not a guide book or other
informant to awaken your imagination
and interest by showing wherefore the
historic pile is forever famous. So that
is about the way that our little company
got stirred up to an extent that they
cared little for their meals, or at least
were willing to forego a dinner or two for
the sake ot an exploration, after the pa-
pers began to drop in, which contained
descriptions of "The Eyrie" and the
g)ints of interest about Uintah Lake,
ver there by the Barnacles point you
may see in wmdy weather when all the
rest ot the lake is either yellow or green
through shallowness, there is an expanse
of water that remains blue almost to black-
ness; it is the unfathomable place, the
well, the bottomless source of the waters
of the lake which has an outlet like a mill-
race but no other inlet, and as soon as
that was known there was an early break-
fast, the sailboats were brought into requi-
sition and all went, if only to drop peb-
bles and look into the depths and im-
agine, but some went to heave thelead,
and rinding no bottom ; went again next
day, and others were led off to a sequest-
ered bay tnat was covered with a magnif-
icent species of water-lily. There is
one remarkable hill on the lake shore
called Crystal Cone; it is covered with
pme and cedar and would not be ob-
served without being pointed out, yet all
the houses in this neighborhood have, as
curiosities, some specimens of the bril-
liant rock cr>'stais that are found there
sometimes in large masses, and the Cone
is full of diminutive welis that have been
dug in search of them Among the ob-
jects of sentimental interest the chief is
the half-buiit and now decayed chateau
which a cenain singular and melancholy
German baron began to build in the
wilderness and surrounded it with a
maze or labyrinth through which no
intruder could find the wav unless by
chance, part of which still remains; a
tortuous thicket of thorny bushes, and
near by is the remains of the log house
he lived and died in alone. The Barn-
acles family firmly believe the place
haunted and never go to that side of the
lake at night, but thatof course is non-
sense. Our people go in daytime to find
some sort of a scarce flower that he
planted here and there and as this is the
season of its blossoming they sometimes
bring home a few specimens and set in
glasses on the breakfast table .
When we had a house count of Ap,
there were some disagreeable people who
could not be expected to stay long any-
where. One man and his wife made a
specialty of deriding hotels and the enter-
tainment and accommodations they of-
fer. Said he had been trying his powers
of endurance of all evils at the Hotel-
de Villa-Franca at Cabbageadia, and
made much sport of it. He did not seem
to find fault with anything here and yet
he made people feel uncomfortable and
many were glad when he and his wife
went away at the end of two days. Three
or four of the young people besides went
away Saturday evening, as this place is
intolerably dull on Sundays.
Ah, but here is worse sorrow; The
house and the guests are to lose the Col-
onel and the banker's wife and daughter
to morrow morning. They have been
the right sort of guests, evidently, for they
seemed always m the lead for pleasure,
iitu they have been reading the adver-
tisements of other resorts very closely in
their resting spells when the papers lie on
the piazzas and in the reading room, and
they have found a place that seems to
suit their case better. So to morrow they
go to the Rosedale house at Purple Lake
(it is in the Cashmere Vale, and the
nightingales sing round it all the day long
— so the advertisements say) but they
Eromise the company to come back again
efore the season ends.
That is early breakfast Monday mom-
mg for the friends who will go to see
them off, and at night comes off another
birthday suppt^r — this time it is for the
lady hostess and rnust be fine. I have a
13-pound rich fruit cake made some days
ago to be old enough to cut to morrow,
SAN FRANCISCO HOTEL GAZETTE'S
io6
for fruit cakes of the richest sorts are not
good until a week after baking.
SSG—Kich Fruit Cake or Black Cake.
This is the kind of cake or rather, one
of the kinds that can be kept for years
without detriment to the cake. Some
caterers have had it mentioned among
their specialties as "grooms cake, 3 years
old"
Prepare the fruit first :
254 pounds raisins — 6 heaped cups,
254 pounds currants — same.
i}4 pounds citron shred fine — 4 cups.
2 heai^ing tablespoons mixed ground
spices — cinnamon, cloves, nutmeg and
mace.
I small cup strong black xoffee.
I Sail cup dark molasses.
Same of brandy.
A small addition of almonds, nuts or
cut figs can be mixed in if wished, and
a spoonful of lemon extract.
Then mix the cake batter:
14 ounces su^ar — 2 cups.
14 ounces butter— same if pressed.
10 eggs.
18 ounces flour — 4 large cups.
Mix up same as pound cake, the sugar
and butter together first, then eggs 2 at a
time, then flour. After the flour, put in
the 2 ounces spices, coffee, molasses,
brandy and lemon extract. The batter
is quite thin, but no matter. Mix flour
in the fruit to dust it well, then stir up
all together.
Take a mould that holds at least 6 qts.
or two moulds of 4 quarts each, line them
with greased paper, put in the cake and
wrap other papers around the outside
and tie on to guard the cake against too
much heat in bakin;^. Bake from 2 to 3
liours. The raisins ought to be stoned
or; ii there is nobody to do that, cut them
in two, but not mince them small, as that
spoils the appearance of the cake.
Cost of large fruit cake, about 15 cents
a pound.
Note. The above has been proven a
valuable receipt about Christmas and par-
tv times but as it makes a cake so nearly
all fruit it will bear a little thinning down
with moro cake batter for most occasions.
I make twice the amount of pound-cake
mixture, use a little of it as pound or jelly
cake and put the specified amount of
fruits in what remains or mix them with-
out taking any out; it is a rich cake siiil,
only of diffierent degrees ; and if they are
temperance people and will not buy
brandy put in another spoonfiil of spices
and the cake will be just as good as if the
brandy was put in and baked out of it.
Cost as above with prices as quoted at
this place, 14 pounds including one coat
thick icmg $1.85.
Dinner.
August 3.
Soup-Consomme, chatelaine (6 qts.
40 cents.)
Tomatoes and cucumbers (on table 10
cents.)
Flounder a ITtalienne {4 lbs. gross and
sauce 45 cents).
Potato croquettes.
Boiled ham and tongue (nominal, left
for cold).
Roast beef, (i rib 3 lbs 39 cents.)
Braised brisket of veal, mareschale
(3 lbs. 36 cents).
Lamb cutlets, a la Nelson (14 orders,
2 lbs. and trimmings, 48 cents).
Rissole ttes, a la Marseillaise, (12 orders
26 cents).
Baked tomatoes 15, onions in cream
10, rice 4, beans 4, cabbage 8, potatoes
16, (57 cents).
Queen pudding with cream, (No. 845 ; 3
qts. or 4^ lbs. 35 cents).
Blackberry pie (2 pies large, 20 cents).
Bisque of pineapple icecream(No. 206;
2 qts i and freezing 65 cents.)
Cakes assorted (15 cents).
Nats, raisins, cheese, crackers, condi-
ments,(37 cents).
Milk, buttermilk, cream, (46 cents) .
Butter, bread, coffee, tea, sugar, 38
cents.
Total $5,57, 37 persons; 15 cents a
plate.
837— Consommo Chatelaine
Like consomme royal with minced
shalots and mushrooms in the custards.
Make and clarify the consomme as at
No. 139; there ought to be a fowl roasted
brown and then boiled in it, otherwise
add extract of meat for richness and
color.
Mince an equal quantity of butto
t07
COOKING JFOR PROFIT.
mushrooms and young onions, about ^
cup of each ; break 3 eggs in a pan, add
a spoonful of milk or both and the
minced ingredients, season, stir up, put
in a buttered small pan or mould and
cook by steaming. When the custard
is done and cold cut out shapes ether
like corks or plain squares, rut half a
dozen in each plate when the consomme
is served.
838— Flounder a'la Italienne.
The flounder is a flat fish about same
size as the sole, common and quite cheap
in the seap>orts.
Cut in pieces across the fish and re-
move the dark skin ; cook it the same as
at No. 184. Serve with brown Italian
sauce and a potato croquette in the
same plate.
839— Potato Croquettes.
Take 4 or 5 potatoes out of the dinner
steamer and mash them with salt, the
yolk of an egg, or two, and pinch of
ground mace or nutmeg and if quite dry
add a httle butter. Roll on the flour
board, cut ofl" balls larger than walnuts,
roll round, bread them in eg? and
cracker meal and fry to a handsome
light brown same as dauphine. They
can be made in other shapes but the
round is the quickest.
840— Braised Brisket of
Marechale.
Veal
To braise or braze meat is to cook in
a brazier or covered pot with live coals
on top. It can be done nearly as well in
deep baking pan in the oven if covered
with buttered paper—which will^ stand a
good deal of heat without burning and
keeps the steam in the meat. Saw the
breast of veal in strips across the ribs,
put them in the pan with some soup
stock, vegetables and garden herbs and
salt and cook with the paper cover on in
the oven for an hour and a half. Have
it so that the liquor is dried down to
glaze that sticks to the pan and to the
meat. Tak^the meat out, pour off the
fat and boil up some Spanish sauce in
the pan, if you have it, if not use water;
strain and use as gravy to the meat and
serve browned potatoes in the same plate.
841— Lamb Cutlets, a la Nelson.
flavored
with bread
Cutlets spread with a highly
mince in stifi" sauce, dredged wit
crumbs and baked brown.
Prepare the cutlets (chops) as for
broiling, lay in a pan and bake half-
done so that thev will retain their shape
afterwards.
Mince an ounce each of ham, mush-
rooms, young onions, little barsiey and
crush a clove of garlic ana mince it.
with the rest. Take a spoonful each^
of flour and butter, stir them over the-
fire and add water to make a sauce
thick as paste; stir the minced ingre-
dients in. Spread a teaspoonful oni
each cutlet, round it over and cover
with bread crumbs or cracker meal and
brown them in th-j oven. Serve a spoon-
ful of Allemande sauce in the disnand
the cutlet in it and garnish with a strip
of toast.
842— Sause Allemande.
Take chicken or veal broth boiled
down rich and strained through a nap-
kin and pour it to a roux of butter and
flour made hot over the fire as if mak-
ing butter sauce.
When thin enough let it slowly boil
at the side and skim off the butter that
rises while the sauce is becoming thick-
er by reduction. Shortly before it is
wanted mix the yolk of an egg with it
carefully, without curdling the yolk with
too much heat, and add the juice of
half a lemon. Allemande sauce is Ger-
man sauce
843— Rissolettes a la Marseillaise.
Picked fish and cheese pounded to-
gether, rolled up in pie paste and fried .
Take cold wnitefisn or any other that
is free from bones, and half as much
cheese, mince, and then pound them to--
gether to a sort of paste and season with
salt and pepper.
Roll out a piece of good Die paste very
SAN TT^ANCISCO HOTEL GAZETTE'S
io3
thin, cut out with a biscuiv cutter, make
little turnovers or other shapes such as
long rolls with a spoonful of the fish mix-
ture inside and the edges of the paste
wetted with egg to make them adhere.
Drop the rissolettes into the same kettle
of hot lard the potato croquettes are to
be fried in. Take out while still light-
colored and place on paper in a hot pan
to absorb every particle of grease. Serve
one or two to each dish with a green bor-
der of fried parsley or a green puree, or
chopped yolk of egg for ornament. Alar-
seilles is a seaport and great place for fish
dinners— hence the names.
Use a large pan that the pudding m ay
be shallow and cut out the better for it.
844— Baked Tomatoes.
If not intelligently managed, baked to-
matoes are sure to be a failure through
all dissolving into liquid. Without peel-
ing, cut off a slice of the top and scoop
out the inside with a teaspoon into a
strainer that will let the surplus juice
flow away. Chop the pulp, add bread
crumbs on top and bake in a buttered
pan.
845— Queen Puddirg.
This is known by half a dozen diflerent
names — it looks well and is a favorite
kind. It is a bread custard with jelly
spread over the top after baking • and .
meringue (frosting) upon that like alemon \
pie,
I pressed-m quart bread crumbs — 4
cups.
4 cups milk.
j^ cup butter, melted.
5I cup sugar.
4 yolks eggs.
I cup fruit jelly.
4 whites and J4 cup sugar for the frost-
ing.
Have the bread very finely minced,
mix the first five ingredients together and
bake until the bread custard thus made
is set in the middle. Spread the jelly
over the top_ and set in the oven again.
Whip the whites firm enough to bear up
an egg, add the sugar, spread it on top of
the hot jelly and finish baking with the
oven door partly open as too much heat
spoils the meringue . Costs about 35
<»nts,but b enough for thirty people.
Dinner.
August 4.
Soup — Potage a la Reine (5 qts 40
cents.)
Fillets of trout, a la Chambord (4 lbs,
with forcemeat etc. 70 cents.)
Potatoes, Monaco.
Bdled ham with spinach (3 orders ham,
9 spinach 13 cents.)
lloast beef (i rib, 2 lbs net 28 c.nts.)
Mutton a la Bretonne (No 849 shoulder
2 lbs and beans 30 cents.)
Chicken pie (5 cnickens $1.00, with crust
etc, $1.20.)
Green peas 15, mashed turnips 5 rice 5,
potatoes 15 (40 cents.)
Birdsnest pudding with cream (No 851;
about 28 cents.)
Lemon pie (No 852 ; 3 medium size 30
cents.
Vanilla ice cream (2 qts pure, and
freezing 65 cents.)
Nuts, raisins, cheese, crackers, pickles,
(35 cents.)
Cake assorted kinds d lb 10 cents.)
Milk, buttermilk, cream (45 cents.)
Butter, bread, coffee, tea, sugar (43
cents.)
Total $5.97; 35 persons; 17 cents a
plate.
846— Potage a la Reine.
Reine is the French word for queen,
this would therefore be in English
"Queen's Soup.''
It is a puree soup like the potato cream
and puree of beans, but thickened, in-
stead, with the paste or piuree of pounded
chicken and rice.
Take :
3 quarts chicken broth.
4 solid cups chicken meat.
I heaped cup boiled rice.
I quart cream or good milk.
Procure 4 cupfuls of clear chicken meat
tender enough to mash to a paste, either
from two or three young chickens roasted,
or I large fowl boiled. Mince it fine,
pound It smooth, add the rice while
pounding, pour in some of the broth to,
moisten it, then rub it through a perfor-
lOQ
COOKING FOR PROFIT.
ated tin gravy strainer or a sieve.
The chicken (or veal) broth should have
a small bunch of parsley, i stalk of cel-
ery, a small piece of onion and piece of
broken nutmeg boiled in it, and if ob-
tainable a sprig of green thyme, and af-
ter that be strained. Mix it boiling hot
with the puree of chicken and rice ; set
on bricks or at the back of the stove to
keep hot without boiling, and boil the
cream separately and pour it ir> at last.
Serve with soufiiee crouton. No. 736.
Another way is to make a cream of
rice with chicken meat in it cut small,
and no croutons.
847— Fillets of Redfnh a la Chambord
Individua!.
Thin fillets spread with a paste or force-
meat containing lobster, rolled up and
baked and served with a lobster sauce .
Chambon is the name of a part of
France on the sea coast and also a count's
title. The redfish is from the Florida
coast where it is also called red grouper .
Slice the fish lengthwise into fillets thin
and broad like fillets of sole and as small
as possible, pound a quarter can of lob-
ster to a paste, add as much panada
(soaked and squeezed bread) season it,
add a raw yolk. Spread the fillets with
the mixture thinly, roll them np, and lay
in a pan and bake with butter and water
just enough to keep them moist, and
baste twice. They will cook in about 30
minutes .
Pound the reddest pieces of lobster
meat and rub it through a sieve, mix it
with a little good butter sauce ; slice in 3
or 4 mushrooms and as many shrimps,
if at hand, or a tew pieces of lobster cut
in dire and season with pepper and lemon
juice. Serve a fillet to each plate with
sauce and some special form of potato
in the same.
848— Potatoes a la Monac^f.
Cut cores out of raw potatoes with an
apple corer or column cutter, and slice
them into thick lozenge shapes like gun-
wads. Boil first, then fry in a kettle of
lard. Before serving, shake them about
in a pan with a lump of butter, dredge
with salt and fine minced parsley. Serve
with fish . Monaco is the name of a ger-
man resort, a sort of Saratoga.
849— Mutton a la Bretonne.
Mutton and beans. The French
equivalent for our pork and beans. The
frequency of the sign in the windows of
French restaurants seems to indicate that
it is in demand at least for a lunch dish.
Take a shoulder of mutton and remove
the bone by cutting close, laying out the
meat like a thick steak. To season it
mince one onion and crush a clove of
garlic with the side of your knife and
mix it in and stew over the meat, dredge
thyme or sage, salt and pepper, roll up
and tie and then braise the meat in
a covered pan with broth or water at first,
allowing it to dry down and brown like a
roast at last.
Boil two cups of white beans in the
usual way while the mutton is braising.
Take the mutton out of the saucejDan
and cook a little minced ham and onion
in the gravy that remains, then put in the
cookedT beans and shake up.
Serve beans in the dish with a cut of
the roll of mutton on top.
850— Chicken Pie, American Style.
When you make chicken pie cut down
the quantities of all other meats and
cut down the vegetables and leave out
the third entree altogether that there may
be afforded enough of this and without
haying to serve the roughest pieces of
chicken . It is one of the favorite dishes
alike in the largest hotels and the small-
est and it is poor policy to make it a dis-
appointment in either place. Let there
be a surplus of the liquor the chicken is
stfjwed in left over to pour into the pie as
it dries down while dinner is going on,
for the cry is " still they come*' — no, not
that but "plenty of gravy and more of
the crusl."
, A large chicken can be cut or chopped
into 18 pieces for stew or pie but such
pieces are not able to make you any rep-
utation. If the back bones and necks
are left out to be used in soup or other
ways it may take another chicken to make
the Die large enough but after all you will
not have to work so hard to find a piece
I of the breast for the few fastidious people
I who can't eat anything else.
SAN FRANCISCO HOTEL GAZETTE'S
no
Cut up five chickens making 6 choice
cuts of each without counting the back
or neck ; allow about ^ pound salt pork
cut in stiips, a heaped 'tablespoon
minced onion, same of salt, a teaspoon of
white pepper, some chopped parsley,
flour to thicken the liquor and about 3
pounds short pie crust.
Boil the chickens in water enough to
cover, time according to age; voung
chicken's less than J^ hour; old fowls 3
hours; with the seasoning of salt, pork
and onions. Thicken the liquor, add
parsley, dip the chicken into a baking pan
dredge over with pepper and flour and
cover with a thin pie crust. Bake ^
hour. Cut in squares.
'I'here should not be gravy enough in
the pan to drown the crust before it can
bake— the gravy can be poured in after-
wards. Baking powder crust can be made
good with care but seldom is, for it rises
too thick and absorbs all the sauce. A
short paste is better.
851— Birds Nest Pudding.
An egg batter pudding with apples.
Probably gets its name from its appear-
ance when baked in round pan.
1 large cup flour— 5 ounces.
3 cups milk — I ^ pints.
2 heaped tablespoons sugar.
Butter size of an egg.
3 eggs. Little salt.
Apples enough for a 4 quart pan.
Sugar, butter and cmnamon or nut-
meg for the apples.
Pare and core the apples— enough to
cover the pan bottom ; fill core holes with
sugar and some butter, water to barely
wet the pan, cover with greased paper
and bake until done and the syrup dned
down. Mix the batter smoothly, as if for
batter cakes, pour it over the apples and
bake about }4 hour more . Pure cream
sweetened is a good sauce, any other
will answer if cream is not to be hid.
852— Lemon Pie Meringued.
Rule : One lemon and two eggs to each
pie.
1 cup sugar.
2 cups water or milk.
2 lemons or 3 if small.
% cup flour.
6 yolks of eggs .
Put the su^ar in a saucepan and grate
lemon rinds into it, squeeze the juice,
add the pint of water and boil. Mix the
2 ounces flour with water and thicken the
boiling syrup . 1 ake it ofi" and pour it
gradually to the beaten yolks. Fill
three pies and bake.
Whip the 6 whites, add 6 tablespoons
sugar, spread over the pies while they are
still hot in the oven and bake light -col-
ored, A richer appearance may be given
by dredging granulated sugar over the
frosting before baking ; it makes a crust .
Too much baking will spoil the frosting,
causing it to fall ; also, be caretul to get
about a tablespoon of sugar to each
white of an egg.
853— 6a-antin3 en Bellev-e
A galantine (not gelatine as it often
mistakenly appears in printed bills) is a
boned fowl or bird of any sort ; it is en
bellevue when it is encased in jelly and
ornamented. Galantines are maae the
same of either chickens or turkeys, ac-
cording to the following directions.
Singe and pick over a young turkey or
pullet, and without otherwise opening it,
cut the skin along the whole length of the
back and with the point of a sharp knife
go on cuttini< the meat from the bone on
both sides until the hip joints and wings
are reached. Chop through these with
the hea\-y end of a carving knife and con-
tinue cutting close to the breast bone un-
til the frame is entirely removed without
the skin being cut through.
After that, bone the legs and wings
half way and chop off" the rest. The
meat of the legs and wings is to be
tucked into the body, which, when done
up, will be a smooth cushion shape .
Then wash the turkey in cold water and
dry it on a cloth. Spread it out with the
skin side down on the table and cover
with the forcemeat ; draw the two sides
together, sew with twine, put it into a
pudding cloth previously buttered and tie
and pin it securely. Boil the turkey in
salted broth or water containing the
bones and any other trimmings left from
the forcemeat besides, for from two to
three hours, according to size.
When the boned and stufled turkey or
chicKen has been sufliciently boiled, press
lit
COOKING JFOR PROFIT.
It, still in the cloth, into a pan or mold,
and there let it remain with a weight on
top until cold. Into whatever shape it
may be, there should be another vessel a
size larger precisely like it, and the boned
turkey or chicken, being taken out of the
first mold, and the cloth taken off and the
surface wiped clean with a napkin dipped
in hot water, is then to be placed in the
larger one; the space is then filled up
with aspic jelly, poured in nearly cold,
and when set, the mold being dipped a
few moments in warm water, the galan-
tine can be tu.ned out onto its dish and
decorated.
The way to get a coating of jelly all
over the galantine is to stamp out star
shapes from thick slices of white turnip
or other material and lay th«m on the
bottom of the larger mould. They hold
up the galantine from the bottom for the
jelly to run under, and show up as orna-
ments.
Decorate with blocks of colored jelly
set around and upon it, and with orna-
mental silver skewers, with lemons cut
like baskets, and with flowers.
Two fair-sized turkeys, prepared as
above, either stuffed with forcemeat or
with the meat of another turkey or chick-
en, 7,'ill slice into fifty plates.
854— Stuff j..g for Gilantines.
Where boned turkey and chicken is
served so frequently fo^ lunch that it is
no rarity, the easiest ana quickest way of
stufifin;^ may perhaps be as good as the
best; a boned tutkey then becomes a
fraud, if considered as turkey while it
may be very good if regarded as sausage,
for tnc most available material is a com-
mon sausage meat to fill up the space
formerly occupied by the frame of the
fowl. Next to that and perhaps the oft-
enesc used is a mixture of selected lean
veal and fat salt pork minced into a sort
of veal sausage, well seasoned and
served up in the turkey. That can be
made by any person without special di-
recLions.
Another and better way is to bone two
turkeys or a turkey and chicken and put
the two in one, being careful to have
the inside chicken or small turkey quice
young and tender. Sea. on well without
cutting or mincing, lay one on the other.
place a few strips of fat pork about as
thick as a pencil, lengthwise, and half
a dozen hard-boiled yolks, gather up and
sew in shapje. When cooked, pressed
and sliced this will be all turkey or chick-
en and better liked than the sausage busi-
ness.
For something more elaborate for a
little party supper or lunch the following
may be relied upon to make a nice dish,
worth ornamenting.
855— Forcemeat far Boned Turkey
and Ccicken
The quantity of this receipt is sufficient
for one medium-sized turkev that will
slice into twenty-five individual dishes.
For a large chicken the amounts may ba
one-half. This makes about four pounds
of choice meat, in addition to the turkey.
2 hens, boiled tender.
6 ounces fat salt pork — a cup.
6 ounces butter — a cup.
6 ounces white bread crumbs — 2 cups.
2 raw eggs.
8 hard boi'ed eggs.
I cup broth or water.
I lemon.
Nutmeg or thyme.
Salt and pepper.
Take the dark meat of the fowls, cut it
in very small dice and keep it separate .
Take off the white meat, chop fine and
then pound to .a soft paste. Throw in
the fat pork minced, the seasonings and
the bread crumbs and mix together, and
soften the butter and stir in. Mix the
two raw eggs with the cup of broth, add
juice of lemon, and with this mixture
moisten the forcemeat. It is now ready
for use.
Strew over the turkey about half the dark
meat mince, and over that spread half the
white forcemeat. Cut the yolks of the
hard boiled eggs in quarters and scatter
some over the layer of forcemeat, then
the rest of the minced dark meat, the re-
maining forcemeat and eg^ yolks. Do
up the boned turkey thus filled as above
directed.
When sliced cold the above shows little
dark squares set in a white meat, all
spotted through with the yellow egg
yolks.
Cost of material ; 2 fowls 50, pork 5
SAN JiRANCISCO HOTEL GAZETTE'S
112
butter 8, eggs 13, bread, lemon and sea-
sonings 4; 80 cents.
856— Cost of Ga antine of Turkey cr
Chicken.
Twenty cents a pound for material is
the lowest that boned turkey and chick-
en can be expected to cost, and if prices
rule high the cost may be sometimes
twice that sum. A 14 pound turkey
(plucked but not drawn) may be dressed
boned and then done up with 6 pounds
of raw veal forcemeat or sausage meat
inside and after cooking and pressing it
will scarcely weigh 10 pounds altogether
—a loss ot over half; so that if the tur-
key be bought at 125^ the galantine will
cost 25 cents a pound at the lowest; and
we find that our chicken galantine con-
taining one-half the amount of force-
meat, (No. 855) and a 1% pound fowl
bought at 10 cents a pound, making a
total of 75 cents, weighs but 3^ pounds
at last and has therefore cost over 21
cents a pound for material. The great-
est shrinkage takes place in the boiling.
Such is th« calculation to be made
when contracting for a party.
On the other hand it isto be considered
the galantine is subject to no further
depreciation In our 31^ pounds are 56
ounces ; about 2 ounces make as large a
slice us anybody wants, being about 25
plates for 75 cents, or 3 or 4 cents a per- I
son. The aspic jelly makes a separate '
calculation ; it is not essential, but to be '
charged to ornamentation . It is, how-
ever cheaper by the pound than the meat
and at a large party may be converted to
profit by an expert carver.
857— ohicken Salad.
The same as No . 150. Make up the
form in a round salad bowl, place a heart
lettuce on top, and quarters of eggs in
close order around the base.
858 -Art in cutti ^g Eggs.
Hold the hard-boiled egg in a napkin
in your hollowed hand while you cut it
in quarters lengthwise, and avoid break-
ing the yolks and spoiling the eggs for
ornamental purposes. Eggs are turned
blue and made to look as if bad by too
long boiling ; when they are fairly hard-
boiled put them immediately in cold wa^
ter and there will be no discoloration.
859— Art in Mincing Parsley.
Chop parsley very fine, inclose it in a
clean towel and wring by twisting it until
all the juice is expressed. The parsley
is then a green dust which when scattered
upon a dish will not fall all in one spot
but will divide as easily as grains of col-
ored sugar. For salad ornamentation
dip round slices of lemon in the green
parsley dust and border the dish.
Birthday Party Supper.
MENU.
Galantine of Chicken en Bellevue.
Pain de Foies-gras.
Toasted Rusks. Sandwiches.
Chicken Salad.
Ornamented Fruit Cake.
Charlotte Russe. Orange Cake.
Meringues a la Gelee.
Frozen Bisque of Preserved Ginger.
Lemonade. Coffee.
There were but 21 or 22 persons to be
provided for so the difficulty in such a
case is to provide a small enough quan-
tity of each dish and yet make a table
that is pleasing to look at, for they that
come to the supper are not really hungry
and only care to try whatever is new ; at
the same time you do not like to ask
them to a Barmecide's feast of empty
plates and nothing else. There is noth-
mg for it but to utilize most of the sur-
plus, such as cakes, for the next dinner
table, make as little as possible of liver
pate and chicken salad and submit to a
little waste in other respects, knowing
that the Ice cream and meringues will be
sufficiently well patronized and the large
fruit cake will be wanted to be sent away
in presents to absent friends.
Cost of material:
Galantine — fowl 75, jelly 2 qts 55 (1.30)
Pain de foies-gras 45, jelly 25 (70)
Rusks (No. 277) and sandwiches,
(25cents). *
Chicken salad, (No. 857), /70 cents).
113
COOKING FOR PROFIT.
Ornamented fruit cake (No. 836), (2.00)
Charlottc-Russe of 2 qts Bavarian and
cake, (55 cents).
Orange cake, (No. S67), (35 cents).
Meringues, 25 (No. 460) wi:h jelly
(45 cents).
Bisque of ginger, ice cream, (No.
207), (60 cents).
Lemonade and coffee, (35 cents).
Total $7,25; 22 persons, ^3 cents a
plate.
860 Pan de Foies-Gras.
It means loaf or cake of poultry livers,
and is of course, a high-flavored dish of
which a small quantity sufnces, to be eat-
en with thin sliced bread as potted tongue
or ham would be. Pain is the French
word for bread or loaf and seems to be
used in the same sense as Nve use the
word cheese in head-cheese, liver-cheese
and the like. In other words this is a
form of liver paste, or pate-de-foie-gras,
turned out of its mould and incased in
jelly by the same method as for boned
chicken. Take the ingredients in two
parts and it does not seem so formidable.
y^ pound chicken livers.
6 ounces fat hen or salt pork.
2 ounces lean cooked ham.
14 cup sherry.
I bayieaf, pepper, little mixed ground
spices, salt.
6 ounces panada (bread soaked and
squeezed dry.)
2 raw e.^gs.
4 hard boiled yolks.
Yz a corned tongue cooked.
Some chopped mushrooms and aspic
jelly.
Steep the livers in water to whiten them.
If the poultry livers are short weight use
call's liver to make the amount. Set all
the ingredients of the first part to sim-
mer in a saucepan with a lid on the back
part of the range and let remain till a con-
venient time, 2 or 3 hours. Then mash to
paste. The livers should be nearly dry in
the saucepan but not fried or browned.
Mix the raw egc^s with the panada and
these with the pounded liver and press
through a seive. Cut up the tongue,
yolks and few mushrooms and mix them
in the liver paste.
lake a pan or mould that holds over
3 pints and cover the bottom with very
thin slices of fat salt pork, press in the
liver paste, put on top a bay leaf and
slice or two of pork and a buttered pa-
per over that . Set the mould in a pan
of water in the oven and bake about
an hour. Turn it out of the pan or
mould when cold, remove the fat and
it is ready for use, but if to be set on
the table whole, proceed as for a galan-
tine of chicken and encase it in aspic
jelly.
Cost of material [about 45 cents for
2^ pounds or about the same as boned
chicken.
861— Charlotte Ku:se—Tr.ree Ways.
It is an outside casing of cake filled
with a thick cream, which ought to be
real craam thick enough to whip to froth ;
if such cannot be had, a thin cream can
be made firm by adding gelatine to it ;
and if no cream at all then make the
same thing of milk and whip it up light
as explained at No. 865.
There are many ways of putting up a
charlotu .
1. Procure 3 or 4 dozon lady fingexs
(No. 4) and a tin shape, which is nothing
more than a hoop of tin with straight-up
sides^ like a three pint milk cup would
be without a bottom. It may be either
round or oval according to the dish to be
used to set the charlotte on the table.
Cut ihe edges of the lady-fingers straight,
wet them with white of egg and line the
shape with them set upright and the
shape being on the dish. Whip the
cream to firm froth, sweetening and fla-
voring at the same time ; fill up the shape
with iL and let it remain in a cold place
till wanted, then carefully lift off the tin
shape and the cream will keep the form
together if it was double cream at the start
— ttiat is cream that has stood on the
milk two days before skimming.
If not sure of the cream being firm
enough, then add gelatine according to
directions for Bavarian cream.
There is no covering of cake in this,
but the surface of the cream may be or-
namented with some of the same cream
in a cornet or ornamenting tube the
same as if it were icing.
2. When a shorter way must be
adopted bake a good sponge cake in a
round mould. No. 281 is as good as any
SAN FRANCISCO HOTEL GAZETTE'S
124
with a liberal allowance of powder. Then
cut out the inside to use as cake and take
the shell or crust to fill with whipped
cream. If the cake is evenly baked of
light color this way does very \vell; and
where the charlotte is to be sliced and
served individually, as in most hotels,
the long and narrow moulds such as
loaves of bread are baked in may be
found most suitable, as the charlotte can
then be cut across.
3. Another way to be adopted when
the charlotte-russe is to be set on the ta-
ble whole, as for a party supper, is to
take a deep, plain mould or a tin pan,
cover the bottom with the thinnest sliced
sponge cake or lady-fingers and line the
sides with the same, fill with cream stif-
fened with gelatine, keep cold and when
set, turn it out of the mould bringing the
bottom on top and ornament that either
with whipped cream piled up and spotted
with strawberries or else with only a coat
of icing and a border. Cream stiffened
with gelatine is called Bavarian cream —
see receipts below.
862— Individual Charlotte-Russe,
Ways.
Six
1. It is best to make individual char-
lottes where the time allows, for hotel din-
ners or parties. In some places paper
cases can be bought and the charlottes
made and served in them. Make the
same mixture as for sponge roll, very
thin, and cut in bands and pieces that
will fit inside; then fill with whipped
cream. Some of the largest hotels serve
them in these paper cases always.
2. If you have no ready-made cases
you can make some of white unruled pa-
per, cutting the first piece to fit inside
a small tumbler, and then using it for a
pattern to cut the others by. Paste them
together, put in a bottom and fringe the
edges. Line with lady-fingers made
small and cut to fit; fill with whipped
cream and serve them in the cases.
3. bmall sponge cakes can be baked in
the deep muttin pans or gem pans — they
are tumbler-shaped — the inside cut out
to be made into pudding, and the shells
filled wiih cream, and sent in without a
paper case.
4. Another way and a good one is to
cut sponge-roll sheets into pieces that will
just line the inside of deep mufl5n rings of
the sort that have no bottom. Fill them
with cream stiffened with gelatine and
set on ice, and when cold and finn slip
them out of the rings, and serve with a
fine strawberr}' on top or ornament with
pink spots of meringue.
5-6. A good deal of variety can be
had with this form of charlotte as, some-
times, white sponge cake can be made and
filled with yellow Roman cream (No
194) or with chocolate or coffee cream,
ana another time the ordinary yellow
sponge cake lining can be filled with
white cream, oi; strawberry cream, etc.
863— About Whipped Cream.
Good thick cream, if cold, can be made
firm enough by beating with a wire egg
whisk to fill charlottes, or even plates
lined with a thin sheet of cake, or to
spread over a cream pie without the addi-
tion of gelatine or anything else, and
once so whipped to firmness it will not
go d9wn again as long as it is kept cold —
provided, however, that there is not
much sugar mixed with it. A half-pint
cup of good cream will increase in vol-
ume, when beaten sufficiently, to fill
about eight of the small charlotte cases
previously mentioned.
864— Bavarian Cream— Best.
But whipped cream as stated in the
foregoing not being capable of carrying
much sugar or flavoring, a little gelatine
has to be added to give it substance.
Half an ounce to a quart is sufficient un-
less there is to be an addition of some
flavoring cordial or fruit juice, when an
ounce to a quart will be the rule, and
four to six ounces of sugar. No boiling
is required, but set the gelatine in half a
cup of milk or cream on the shelf of the
range where it will gradual Iv get hot.
When it is dissolved, place the cream in
a deep pan set in ice water and pour in
the dissolved gelatine while beating. The
cream can then be put into molds, very
slightly oiled, and left to become firm, or
used to fill cases lined with cake for
charlottes.
Cost : I qt cream 20, ^ ounce gelatine
6, sugar 3, flavoring ^ ; 34 cents. Makes
2 qts when whipped light ; about 18 cents
fi5
COOKING FOR PROFIT,
for each quart mould.
865— Bavarian Cream— Substitute.
This is, in effect, blanc-mange whipped
up light while cooling, with the aid of
white of eggs, so that when perfectly cold
it can be sliced and shows the same
spongy texture as fine bread. It is good
to fill charlottes when pure cream cannot
be obtained, and good for dessert in
place of ice cream.
4 cups good rich milk — a quart.
I small cup sugar— 6 ounces.
I ounce gelatine — nearly a package of
the shred kind, or 2 or -? sheets.
3 whites of eggs .
V anil. a flavormg.
Set the milk over the fire with the
sugar and gelatine in it and stir it until
the gelatine is all dissolved. Better not
let It quite boil because sometimes milt is
curdled by the gelatine at boiling point ;
strain it into a pan set in ice water, and
when nearly cold beat it up light. Whip
the three whites quite firm, and stir in
and continue the beating until the cream
has become nearly solid, then pour it
into moulds or into the charlotte-russe
case, which may have been prepared
previously. The flavoring extract can
be added while beating. A little salt
mixed in the ice water makes it colder
and hastens the setting of the cream.
Cost : milk 5, gelatine i oz lo, sugar 3,
flavoring 4, whites 3; 25 cents for 2
quarts.
866— Maraschino Cream
For filling charlotte-rnsse or serving
instead of ice cream :
2^ pints thin cream.
I teacup maraschino.
7 ounces sugar.
1 package of gelatine — i ^ ounces.
Put the extia half pint of cream in a
sm.ill saucepan, and the gelatine and
sugar with it, set over the fire and beat
with the wire egg whisk till the gelatine
is all dissolved — the quicker the better.
Pour the maraschino into the cold cream,
then strain in the C9ntents of the sauce-
pan, set the whole in a pan of ice water,
and whip the cream mixture until it be-
gins to set, when pour it into the pre-
pared mould.
Maraschino is a cordial that gives a
pleasant flavor to creams and jellies. It
IS kept in all first-class bars. Comes in
flasks bound in basket work. Is made by
steeping the kernels of an Italian cherry
in spirits of wine and then adding syrup.
867— Orange Cake.
White cake layers with orange icing
(frosting). Make the best white cake.
No. 622, and bake on jelly-cake pans.
Grate the rinds of 2 or 3 oranges into 2
large cups powdered sugar. Take 3
whites of eggs in a bowl, put the flavored
sugar in, and beat with a wooden paddle
until you have a pale yellow icing firm
enough not to lun ofl'the cake. Spread
some between the layers and the rest /aver
the top and sides.
Dinner.
August 5.
Soup — consomme printanier rojral (5
qts, 40 cents.)
Tomato salad (on table, 15 cents.)
Fillets of sheephead a la Horly (fish 2
lbs 24, batter frying, 20; 44 cents.)
Potatoes Julienne, corned tongue and
cabbage (25 cents.)
Roast beef (I rib, 154 lbs 20 cents.)
Loin of mutton (154 lbs 18 cents.)
Roulade of veal, Napolitaine (shoulder,
3 lbs 40 cents.)
Cutlets ot minced chicken (21 orders,
equal to i fowl 55, with trimmings, frying
55 cents. )
Poultry livers in potato croustades (fil-
ling charged previous meals, 10 crous-
tades, 15 cents. )
Apricots, a la Colbert (30 orders, i can
25, rice, breading 26, sauce 4; 55 cents.)
Turnips, beans, com, tomatoes, pota-
toes (45 cents.)
Preserved tomato tarts (8 saucer size,
cut in three, 2 lbs tomatoes 20, crust 7 ; 27
cents.)
Lemon frozen custard (3 qts frozen, 60
cents.)
Cakes (charged other meals.)
Nuts, raisins, cheese, crackers, pickles
(35 cents.)
Milk, buttermilk, cream (average i^
cents each person, 44 cents.)
SAN FRANCISCO HOTEL GAZETTE'S
116
Bread, butter, coffee, tea, sugar (40
cents.)
Total $5 78; 35 persons, 16 J^ cents a
plate.
868— Consomme Printanier Royal
It is consomme royal. No. 139, with a
jardinier mixture of vegetables in it — or
consomme jardiniere with custards in it,
whichever way you may choose to regard
it. Make the consomme good with roast
chicken, plenty of beef, or meat extract;
cut the vegetables as small as peas, with
a jardinier cutter if you have one at hand,
otherwise in very small dice, and have
fresh green peas and asparagus points alio
if in season.
869— Tcmato Salad.
Take bmall tomatoes not ripe enough
to be soft, pare them with a very sharp
knife without scalding. Cut in quarters,
then in slices, put in a bowl with oil, vin-
egar, pepper, salt; same as plain potato
salad, shake up, serve with border of
small lettuce leaves.
870— Fillets cf Sheephead, a la Horly.
Strips of fish fried in batter, served with
Julienne potatoes and crisp fried onions.
I'he sheephead is one of the best of the
Southern sea fishes ; in shape and quality
it is very much like the black bass, and is
generally reserved for boiling. It is so
named for its projecting front teeth. To
cook it a la Horly, cut it in strips size of
a finger, salt well, pepper a little. Make
a good frying batter with 2 eggs to a quart
offlour, little melted butter or oil, and
milk enough to make like thin batter-cake
mixture. Dip the pieces of fish, drop in
hot lard, fry slow enough to let get well
done, but of light color.
Slice 2 or 3 onions in rings, flour them
and fry yellow and dry, also fry a few
handfuls of Julienne potatoes. Serve a
little of each at the side of the fillet in
the same dish.
There was a duke de Horly, prominent
in the wars of the last century.
871— Ro lade of Veal, a I? Napolitaine.
Napolitaine is but another w^ of say-
ing Italian style; it means with macaroni
when it is not with Neapolitan or horse-
radish sauce. Roll up a shoulder of veal
after taking out the bone, and braise or
roast it covered with buttered jDaper.
Cook a dozen sticks of macaroni, cut
short, put in light gravy or Spanish sauce
and serve in the dish with a slice of veal
on top.
Napolitaine is the French spelling;
Neapolitan is the English; it means ot
the city of Naples in Italy.
872— Cutlets of Minced Chicken, Bor-
deiaise.
2 solid cups chicken meat, or, equal to
the meat of one fowl.
I cup panada.
^ cup butter.
1 tablespoon minced onion.
2 tablespoons minced mushrooms.
2 eggs.
Thyme, parsley, pepper, salt.
Pick the chicken meat to pieces and
mince it; there should be over a pound.
Make panada by soakmg white bread in
cold water and squeezing dry. Put the
butter in a frying-pan along with the on-
ions and mushrooms, and stir over the
fire a few minutes, then put in the i.anada
and when hot add the eggs and after that
the chicken and seasonings.
Let get cold in a pan, then make up
with floured hands, first in pear shapes,
small size and flatten them to look like
lamb chops. Get a piece of macaroni
for each one and insert it to look like the
bone. Dip in egg and cracker dust and
fry in lard or oil. Serve with Borde-
laise sauce in the dish and for ornament
take a small crouton of fried bread, cut
heart shaped, dip in tomato sauce, sprin-
kle with parsley dust and set in the end
of the dish.
873— Croustades of Chicken Livers.
The livers of poultry and game being
high-flavored should be set apart for spe-
cial uses instead of being stewed promis-
cuously with the chicken, or pot-pies to
which they give a taste that may not be
to the general liking. In some of the
most elaborate ragouts of the French or-«
der, these livers are used in equal parts
JJ7
COOKING J^OR PROMT.
with truffles, mushrooms and wine as spe- I the crust made short and the pies or tarts
cial flavorings . A simple brown stew of * ' '
chicken livers in meat gravy makes a good
dish served in cases made as directed in
the next article.
baked to dryness in a slack oven.
877~T(0uble in Planning Dinners
B74--Potato b hells or Croustades.
Make the same mashed potato prepa-
ration as for croquettes with one or two
yolks in it, take it on the pastry board with
a little flour, make a loncj roll of it, cut
off slices like common biscuits in size,
dip them in egg and cracker dust t\vice
over, giving them a double coating.
Then take a small cutter and mark a lid
in each one as you would in a puff-paste
tartlet. Put them in the frj'ing basket to
fry, and only keep them in the hot lard a
short lime lest they burst out of shape.
When of a good, yellow -brown color
take up, lift out the lid with a teaspoon
pomt and scoop out the inside, making a
crisp shell of potato to be filled with any
kind cf savory ragout or mince. After
maki g the round shape once, oval and
diamond and boat shapes can be made
as well. It is work that consumes a good
deal of time — not adapted for crowded
houses.
875— Apricots a la Colbert
Half an apricot or peach placed
against a like amount of rice croquette
mixture, egged and breaded in the form
of a ball, and fried in a kettle of lard.
When done, light-colored, rolled in suzar
and served with sauce in the dish, made
of the apricot syrup. Make rice croquette
preparation as at No. iS8, or light potato
croquette with a little sugar added.
Some of the canned apricots are firm
enough to use for this purpose. Drain
them well from the juice.
876— Preserved Tomato Tarts or
Fies.
When there are fresh tomatoes around,
perhaps already peeled and nototherwise
needed il is easy to put them in a pan
with a cup of sugar and piece of bruised
^in'jccr and let slowly stew down to pre-
<>crvcs. Make small open pies of them^
The last dinner was not well planned ;
there were good things in plenty but they
ought not to have met in the same bill of
fare; there were too many fries; came
near being all fried; the fish in batter
with potatoes and onions fried, chicken
cutlets breaded and fried, croustades the
same, croutons too, and then apricots a
la Colbert. It was a mistake to have it
so, and such mistakes are being made
wherever bills of fare are written continu-
ally. W^hen we see a bill of fare in print
in a newspaper, it generally is a model
one or tries to be so ; but models there
are few or none in actual practice. The
cook does not intend to get several dishes
of the same nature or appearance in the
same dinner and generally does not know
it till it is too late to make a change ;
perhaps his time for reflection was short
or he was thinking about the butcher^s
bill, or had found one thing he intended to
use was spoiled, and an unsuitable sub-
stitute was put in hastily. While one bill
may be all fries, perhaps another time it
will be all cream — cream soup, fish with
cream sauce, macaroni a la Bechamel,
onions in cream, fried cream fritters,
cream cakes and ice cream — for if there
is a pastry cook he is sure to be lucky
enough to come in with his contribution
of creams at the same time. Another
day the dinner will be all dough, with
nudel soup, fish in batter, meat pie ris-
soles or kromeskies, fritters of some kind
or pancakes and a batter pudding, or
fruit cobbler. Still again there may be a
surfeit of oysters; oysters raw, oyster
soup, fish with oyster sauce, oyster stuff-
ing in the turkey and oyster patties. So
it goes about planning a dinner. One of
Thackeray's novels has a French chefior
a character, who goes oft" and plays the
piano while composing his bill of fare and
seems ludicrous to the reader but there is
nothing extravagant about that. Most
cooks make up the bulk of the bill of fare
for to-morrow whilst carving or dishing
up their entrees to-day when their
thoughts are upon the subject; but some
must 1:0 off and smoke or sit alone, and
the^e is no reason why a piano or a banjo
might not come in useful at such a time
SAN FRANCISCO HOTEL GAZETTE'S
uS
and help to prevent the bad arrangement
which makes a dinner be all cream or all
dough, or of any one thing more than its
due proportion. And we have not
touched the still higher consideration of
how some dinners are all heaviness and
indigestibility, beginning with a heavy
soup and stuffed fish running on through
dishes that allow no relief by contrast to
plum pudding, mince pie and tutti frutti ;
while others are as uniformly thin and
meagre, going from weak consomme
through water, and more water to a
finale of lemon water ice. If a piano will
help theproper planning of a diiiner, ev-
ery house ought to have one. ^
Dinner.
August 6.
Soup— Mulligatawney a la Manhattan,
(4qts 32 cents.)
Sheephead, a la Dieppaise (2 lbs 24,
trimmings 20 ; 44 cents.)
Potatoes, serpentine.
Roast beef (i rib steak rare 1 lb 15
cents .
Beef a la mode Pariessene (2 lbs with
pork etc 33 cents.)
Veal pie, a la Fermiere (i^ lbs veal
18, crust etc. 8; 26 cents.)
Cutlets of sweetbreads, Victoria (12 or-
ders, I ib sweetbreads 25, sauces, bread-
ing, frymg 20; 45 cents.)
Green peas 10, cabbage 4 string beans
2, corn and rice 15, potatoes 15 (46
cents.)
Indian pudding, hard sauce {3 pts and
sauce 26 cents.)
Blackberry— apple pie (2 pies large 20
cents.)
Pineapple ice (made like No. 214 with
water and whites instead of cream, 2 qts
frozen 50 cents .)
Cake assorted (15 cents.)
Nuts, raisins, cheese, pickles, condi-
ments (32 cents.)
Milk, cream, buttermilk (38 cents.)
Coffee, tea, bread, butter {24 cents.)
Total $4.46; 32 persons, 14 cents a
plate.
878— Mul igataw y a la Manhattan.
Mulligatawny soup is alwavs a curry
soup although it may be changed in
other respects. This remark is prompted
by the mistake some cooks are making
of giving the name to a soup made of to-
matoes and vegetables without curry-
powder. Mulligatawny is from two East
Indian words.
The soup abpve named is a chicken
and rice soup^ with enough curry powder
mixed in to give a pale yellow color. It
is light and simple. Boil the fowl in the
stock , take out and cut it in dice. Strain
the stock, put in vegetables cut in dice
and the chicken and little rice, curry,
seasonings and small amount of starch
thickening.
879 -Sheephead a la Dieppoise.
Fillets of fish placed in a deep baking
pan, a matelotte (or fish stew) poured over,
cracker crumbs on tojD and baked. Di-
eppe is a seaport and fishing town. Cut
the sheephead or other fish in two-ounce
strips, free from bones. A'lince an onion
fine. Butter the baking pan. strew the
onion in and fill with the nsh.
For the matelotte make white sauce
about 3 cups, and put into it shrimps,
oysters and button mushrooms, about J4
cup of each, or if oysters are out of sea-
son, use lobster or crab substitutes, pour
over the fish in the pan, bake as above
stated. Dish up with some ot the sauce,
and serve potatoes in the same plate.
880— Potatoes Serpeil-ne.
There is an instrument like an auger
made for the special purpose of boring
out potatoes in corkscrew shapes. When
it has passed through a potato you have
two spirals of the size and appearance of
strands of untwisted rope. Fry light
colored in hot lard. Serve with fish and
entrees.
881— Beef a la Mode Parissienne.
A piece of beef larded with salt pork
only, braised tender, garnished^ in the
dish with larse cuts of vegetables in fancy
forms, and very green peas, and a crou-
ton. Braise the beef as usual. Prepare
an assortment of bri<;ht-colorod vegeta-
bles— carrots, turnips, parsnips, anything
that may be at hand, and cut them in
shapes like a section of an oran e, and
some like bottle corks ; and for the roun<l
[jg
COOKING J^OR PROFIT.
ones pick out small onions, size of mar-
bles, and fry them till thty are lightly
browned, in a frying pan. Boil the vege-
tables, then put them and the onions in
brown sauce ; strain in the braised beef
gravy and add little wine. Have a bowl
of small peas, very green, either garden
or Frcncn canned. Slice the a la mode
beef, place mixed vegetables in gravy
around it, spoonful of peas on top and a
crouton dipped in sauce at one end.
882~V6al Pie, a la \ ermier
Femiier is French for farmer ; a la mode
fermiere means country style. Make a
good veal stew with milk in it as directed
for veal pot pie, cover with short pie
crust and bake.
883--Cullets cf Sweetbreads, a la
Victoria.
Croquette mixture of sweetbreads made
in cutlet shapes.
There are two principal ways of pre-
paring; croquettes, either with panada as
for the chicken cutlets of the last dinner
or with roux of butter and flour, which is
richer. Preparj the roux and the sauce
made of it by putting a cup oi flour and
large Y2 cup butter into a irying pan and
stir over the fire until they bubble, hen
add 2 cups broth, allowing it to boil with
constant stirring; this makes sauce of
double thickness. Put in a pound or
more of minced sweetbreads previously
boiled, and 2 raw eggs. Stir till well
cooked, add little nutmeg, salt, pepper,
lemon juice, and then cool it in a pan.
Make out in shape of mutton chops,
stick a length of macaroni to imitate the
bone, dip in ecg and cracker dust, and
fry in hot lard. Serve with Allemande
sauce in the dish and garniture of crou-
tons, fancy potatoes or quenelles.
884— Baked Indian Pudding— Richest.
4 cups milk — a quart.
I heaped cup com meal— 6 ounces.
Butter size of an egg — 2 ounces.
I large cooking spoon molasses —
^ ounces.
4 eggs (8 yolks are better.)
I small lemon.
Make mush of the milk and meal and
set it at the back of the range, or -on a
brick and with a tight lid on keep
cooking slowly for an hour or two. Then
grate in the rind of lemon and squeeze in
iuic, of half; add the black molasses,
butter and eggs and bake in a 2 quart pan
about ^ hour. It makes 3 pints. As
only half the people, or probably less
will order pudding or any other ordinary
dish in a plentiful dinner this amount is
enough for a dinner for 30. There are
plenty of cooks even in very good hotels
who can never make a satisfactory In-
dian pudding ; it runs with them from a
hard corn cake to a sort of brown gruel
which nobody wants. The only remedy
is to weigh or measure the ingredients
and follow directions.
885 -Mixed Fruits For Pies.
When certaia kinds of fruits have been
repeatedly used because of their plenti-
fulness some variety may be had by mix-
ing two sorts together. Apples and
blackberries are good in any fonn of
pastry when so mixed ; in the bakery pies,
No. -^03, in steamed fruit puddings, No.
176, and in the ordinary family pie — and
mulberries which aro almost useless
alone may be used as well as any other
fruit if mixed with an acid variety.
886— Trouble With Captain Joh son.
The trouble with Captain Johnson
was, he was too superficial in his methods
for his own interests and was not so
smart as he thought himself. It was a
long way from this place; yet I could not
help reverting to one of the extremes of
wastefulness, wheii, by a singular unfit-
ness of season, jurt as I was deploring the
loss of frying fat in making the dinner of
two days ago, the woodman, or keeper of
this place through the winter time, came
with a complaint that he is netting no
grease this summer for his wife to make
her winter's soap with, as he has been
used to do, and that the waste from the
kitchen is not sufficient to fatten over
half the pigs he has supplied himself
wiih, and his pork crop will be deplora-
bly short. He intimates that his place is
SAN JiRANCISCO HOTEL GAZETTE'S
J20
not worth much to him if shorn of these
I)erquisites. This is a sad a\se, but none
of us get any such perquisites in this
house. The question is here how a
good table can be set in a house that
charges ten dollars a week when all the
saving ways of turning one thing into an-
other and using up everything by the ap-
pliance of skill such as the French are
credited with in the same Ime are brought
into requisition and carried out industri-
ously, and not how many hogs can we
fatten, or how many barrels of grease can
we make. Poor John! By the time the
little suet that comes on the closely
trimmed meats has been used for short-
ening pie crusts and puddings, and the
fat from the roasts and soups is used for
frying and sautemg, there is hardly
enough left for him to grease his boots
with. I know from experience that
thousands of meals are sold daily for from
20 to 25 cents that are allowed to cost 40
or 50 cents, not through what the people
eat or want, but because of the unneces-
sary wastes of all kinds and the extrane-
ous expenses, and the sellers of meals on
those losing terms are only kept up by
their beds, their bar profits, livery or
other source of revenue.
John is a young man and was born too
late. He would have been happy on
Captain Johnson's steamboat on the
Mississippi where the cooks made from
7^ to 10^ barrels of grease to sell for
themselves every trip the boat made. It
will be observed there was always a half I
barrel— that is where Captain Johnson '
comes in. He could neither read nor
write, but he owned his steamboat and
she was a good one — the America — carry-
ing cotton, tobacco and pork from the
city of N , State of 1' ., to
New Orleans, and taking molasses and
imported goods on the return trip. But
New Orleans was the point the employes
considered the beginning and the end of
the trip. This used to take about three
weeks on the average. On every trip up
the boat used to take on a supply of pine
knots at the moutn of Red River; that
was racing fuel kept ready in case any
boat came in sight, that it was necessary
to beat; for ihe America could beat most
of them. But before reaching Red River
on the return trip, that stock of pine was
exhausted; and there being nothing but
Tennessee poplar and gum wood on the
boat. It was no^ uncommon thing for the
engineers to seize all the bacon shoulders
and hams they could lay their hands on
to mix with it to make more steam. The
cooks thought that a very poor use to
put fat bacon to, and, to prevent it, all
they could lay their hands on, they cut
up and laid snugly out of the engineers'
reach in the bottom of their grease bar-
rels. Captain Johnson, as may well
be supposed, was averse to all such pro-
ceedings, and instituted a rule which none
dared break, that no soap-grease man
should take away the "slush" or any part
of it before he had examined it. Does
the reader think that that placed the boys
in a bad fix? Not at all ; they knew him
well. So every trip on the day of reach-
ing port he went down into the kitchen
and rolled up his right sleeve.
"Well, boys, how many barrels of
slush have you made this trip?" ( This is
where the politicians get the word "slush
money"). "Only eight and a half. Cap-
tain,— been as saving on you as possible
— it might have been ten barrels if we
hadn't took good care."
"Eight — nine! wh}^ you villains—
what do you mean, going to rob me out
of my boat?"
"Captain, we had a big trip of passen-
gers up, and a long trip, and the meats
were some fatter than usual, and this
ain't so much as last trip by half a — "
"Let me see it— let mj see it — well,
why don't you bring me my long flesh
fork — here— no, not that, the long one.
Oh you infernal rascals, I know you. I
began life as a cook myself, and I know
you."
And with that Captain Johnson began
forking the contents of the first full barrel
over into the half-filled barrel that stood
ready for it. By the time the full barrel
was half emptied the half barrel was, of
course, full; and, having no more room,
he commenced forking over the next full
barrel into that he had just quit, never
reaching the bottom of any barrel in the
row, but keeping up his talk all the
while.
"You can't rob me, boys, I've got eyes
and my eyes ain't sheep's eyes that you
can pull the wool over — I've been a cook
and I know the ropes — and — and I've
pulled 'em all — there, now ; I've got you,
what's this?"
191
COOKING I^OR PROFIT,
But it aUvays proved to be a bare bone
or something worthless ; and so the farce
was always carried out on every trip dur-
ing the eigtit month's season, and the
boys received $4 a barrel from the soap
men for spending money as soon as the
boat reached the wharf.
It stands in proof that human nature —
even steamboat human nature — is not
wholly depraved; that nobody ever
wounded Captain Johnson's self-love by
informing him how grossly he was bemg
deceived. Suppose the boys beat him out
of a hundred dollars over and above what
was right ; he must be dead before this ;
for he was well along in years at^ that
time, and surely it was worth twice a
hundred dollars to him to die in the
happy belief that nobody had ever been
able to pull the wool over his eves.
Dinner.
August 7.
Soup— Fotage a la Bagiation (6 qts
36 cents.)
Croaker in batter, sauce remoulade (3
lbs and sauce, 46 cents.)
Potatoes a la Bazaine.
Boiled mutton, caper sauce (boned
shoulder, 2 lbs and sauce 27 cents.)
Roast beef (2 lbs flank 22 cents.)
Spring lamb (hind quarter, 6 lbs 70
cents.)
Emince of veal with eggs (6 orders, 8
cents.)
Tim bales of macaroni a la Rossini (15
orders 23 cents.)
Rice 5, peas 12, com 15, cabbage 6,
potatoes 15 (53 cents.)
Sliced bread and butter pudding (with
sauce, 2 qts, 20 orders 22 cents.)
Apricot pie (2 with one can apricots
25, crust 5, 30 cents.)
Vanilla ice cream (2 qts pure, 3 when
frozen 65 cents.)
Chocolate cake (finest, No. 894, i lb
12 cents.)
White cake (finest. No. 622, i lb 10
cents.)
Fruit, cheese, crackers, pickles (30
cents.)
Milk, cream, buttermilk (38 cents.)
Bread, butter, coffee, tea (28 cents.)
Total $5 20; 32 persons, 16 cents a
plate.
887— Potagea la Bagration.
Anything denominated bagration will
Erove to be a mixture of fish and vegeta-
les. For potage bagration make a white
rice soup with mixed vegetables cut in
small dice and fish cut small, about one-
third of it milk, and flavor with curry or
saflron. If in Lent make the stock of
the fish by boiling it whole, take out, strain
the liquor and cut the fish in pieces to be
added after the rice and vegetables are
cooked enough. The soup should be
rather thick with rice and fish and well
sprinkled with parsley at dishing-up
time.
Careme was at one period in the ein-
ploy of the Countess of Bagration; it is
probable that the half dozen dishes bear-
ing that designation were named in com-
pliment to her or to the house.
888— Croaker in Batter, Sauce Re-
moulade.
The croaker is a southern sea-fish,
small, something like a white perch —
good for frying and broiling.
Split the fish lengthwise, remove the
bone, salt well, dip in thin batter same as
for a la Horly, or same as fruit fritters,
and fry in lard not too hot. Serve with
sauce and some special form of potatoes.
889 — Sauce Remoulade.
Remoulade is the French name of a
favorite kind of salad dressing that is
made with cooked yolks in partj has gar-
lic, shalots and parsley added. It is dif-
ferent from mayonaise which is made
with raw yolks. Looks like sauce tartare,
which is minced pickles and shalots
(young onions) in mayonaise. Take :
3 hard boiled yolks.
I raw yolk.
^ cup olive oil.
Same of melted fresh butter.
5^ cup vinegar.
1 teaspoon salt, pinch of cayenne.
1 teaspoon made mustard.
2 or 3 cloves of garlic crushed and
minced, and 2 tablespoons finely minced
green onions.
Pound the hard-boiled yolks in a bowl
SAN liRANCISCO HOTEL GAZETTE'S
122
with the butter ; add salt, mustard pep-
per; then the raw yolk, or two of them,
and stir in the oil gradually and alter-
nately with the vinegar. It makes a but-
tery compound that is a most excellent
salad dressing without the garlic and on-
ion, but add those to make the sauce
remoulade.
8£0— Potatoes Algerienne.
Cut raw potatoes in large cubes (dice)
same as for Brabant, the more perfect
the better ; the outside trimmings of po-
tato can be used to mash. IS team or
boil first and let get cold, then saute the
cubes in a frying pan like Dutch fried.
Sprinkle with salt and parsley when done.
Serve with fish and as a garnish for en-
trees. Cold boiled potatoes can be used
equally as well as raw, and the outside
cuttings cooked a la Lyonaise.
Lyonaise refers to the city of Lyons in
France. Bazaine was the name of a
general.
891— Lmince rf Veal With Eggs.
with the macaroni and cheese.
Take deep gem pans or patty pans of
sufficient number, butter and coat them
with cracker dust, press in the macaroni
mixture, put a small lump of butter on
top; bake brown.
Serve with a spoonful of gravy in the
dish, the timbale turned out of the
mould, a conical pile of cheese on top.
.Named for Rossini, the composer, who
IS said to have been extremely partial to
both truffles and macaroni.
893— Sliced
Bread and
ding.
Butter Pud-
loaf.
Trim up the remains of cold veal or
shave off the outside of cold cooked cut-
lets; mince the meat small, put in a pan
with few spoonfuls of hot gravy, season-
ing of powdered thyme or sage or nut-
meg, ialt and pepper; make hot without
cooking. Serve neatly a spoonful heaped
in a sniall dish with a lengthwise quarter
or two of hard-boiled egg on top and \
croutons, fancy potatoes or quenelles for
ornament.
1 pound bread in slices — about i
'^/^QM'^ butter.
4 cups milk.
2 tablespoons sugar,
3 eggs (6 yolks are better.)
I cup currants.
Grated nutmeg enough to flavor.
Have the slices free from dark crust,
spread the butter on them, place in two
layers in the pudding pan with currants
between and on top. Beat eggs, su_;ar,
milk and nutmeg together, and pour over
the bread, cover with either buttered pa-
per or crust and bake half an hour. Serve
with sauce or sweetened cream.
892 — Timbales cf Macaroni,
Rossini.
a la
A timbale is a shape, niould or form ;
the term is not often applied to anything
but moulds of macaroni, rice and potato.
Cook J^ pound of macaroni, and when
cold, cut It in inch lengths, and mix with
it a cupful of grated cheese, little salt
and pepper.
Slice up Vz cup of button mushrooms,
same of cold, smoked tongue, same of
truffles or boiled chicken (livers substi-
tute); moisten them with a spoonful of
Spanish sauce or gravy ; then mix them
894— Choccilat Cake— Best.
2 cups granulated sugar — a pound.
I cup butter — ^ pound.
1 cup milk — Yz pint.
5 cups flour — little over a pound.
2 teaspoons baking powder.
12 whites of eggs — or i^ cups.
4 ounces chocolate.
Vanilla extract.
Make up same as white cake. No. 622,
melt the chocolate by warming it in a
cup with nothing added, and beat it into
the cake. Vanilla extract improves the
chocolate flavor but is not essential. 4
pounds cost 48 cents.
895— Trouble in Serving IVleals.
At a pleasure resort it is the same as on
board a steamer or at the first table of a
public banquet, everybody sits down to
the table at the same instant, and, to all
"3
COOKING FOR PROFIT.
appearances, begins instantly to wish
that he were the only guest and all the
other people were waiters so that he
might be instantaneously served. It may
seem somewhat ridiculous in people who
have really nothing else to do to become
so impatient over a little delay in receiving
their meals ; but with that we have noth-
ing to do; to be successtul in serving
meals it is quite as important to get them
on the table expeditiously as it is*to have
them well cooked.
It happened that I was a passenger
on two excursion steamers belongmg
to the same line on the great lakes and
saw on board one of the very worst, and
on the other the very best method in
practice for dealing with this diflBiculty.
The first was the newest, largest, finest,
steamerof the line, the pet of the com-
pany, and, being too good to adopt com-
mon ways, its dining saloon was run on
the plan of those high-priced restaurants
which get about one customer in every
half hour, and keep him reading the pa-
per another half hour, while they cook a
meal for him, but it did not work on this
steamer, where a hundred people sat
down at once, and did not want to wait
over a half minute apiece. There was
nothing on the tables that people could
help themselves to. The waiters were
almost invisible ; a few ladies at the fur-
ther end took up all their time putting a
little more water in their tea, and chang-
ing their beefsteaks for one a little better
done, while all the rest at all the other
tables sat uimoticed and getting madder
the longer they sat. Perhaps a waiter
with a tray load of cups full of coffee
would be captured by one table, and an-
other with meat or rolls by another, but
very seldom did all the parts of a meal
meet together at any one place; the ser-
vice was, therefore, an utter failure, and
the quality of the cooker}' could not even
come into consideration, no matter how
high the pretensions of the boat to supe-
riority might be. The other boat had
two long tables with a large part of the
staple articles that go to complete a meal
Set upon it within easy reach — the indi-
vidual butters and creams, bread, pickled
jellies, mustard, sugar, cheese, salt —
there was a saucer as well as a plate at
every seat. When the steward's bell taps
for breakfast as the passengers filed in and
tOok their places the waiters at the same
time carne on with their trays ready
loaded with the dishes which were surest
to be called for — beefsteaks, ham, eggs,
chops, hot breads and fried potatoes —
and with cups of coffee, and by the time
the people were well in their seats, the
full meal was before them, and if the
waiters were then sent off by a few for
chocolate, hot milk, boiled fish instead of
fried omelets, or a little more water in
the tea, they did not leave the great major-
ity in a state of suffenng and suspense.
There is a good deal in having plenty of
waiters; and yet that is not all; for often
there are so many they are in one anoth-
er's way, becau:e of the impossibility of
getting the cooking or carving done just
enough to keep them in motion. It is
scarcely necessary to say that all was
joy and peace and contentment on this
steamer where the passengers found their
soup jdst being set at their place as they
reached it and where the ice cream and
cake came even before they were ready
for them, and the waiters seemed almost
troublesome by their frequent offerings of
fruit and glasses of water, while the other
steamer, the too good one, came into
port loaded down to the guards with re-
mains of good intentions, of good things
that were provided, but could never be
served, and with execrations and male-
dictions of the dissatisfied. Bestowing
some thought on these things before we
Eull the bell rope at our little summer
ouse, we have the eggs broke and dishes
ready for immediate trying, the gridiron
chock full of steaks and chops already
sizzUng over the glowing charcoal and
the gravy made ready; and we get the
housekeeper to come, like a good fellow,
and dish up the stewed tomatoes, pota-
toes, oat meal and side dishes generally,
while we are turning out the omelets and
eggs, or carving the roast, and our "sec"
is making toast or serving ice cream and
fiiiit.
Dinner.
August 8.
Soup— Consomme with quenelles (5 qta
35 cents.)
I Red Snapper a la Joinville (3 lbs and
I trimmings 60 cents.)
Potato boulettes.
Boiled ham aud tongue (left for cold,
I say, 15 cents.)
SAN FRANCISCO HOTEL GAZETTE'S
124
Roast beef (rip ends only, 3 lbs. 24
cents.)
Spring lamb (fore quarter, 6 lbs, 70
cents,)
Veal cutlets, a la Milanaise (8 orders,
I lb and trimmings, 20 cents.)
Vinaigrette of brains, Provencale (7
orders, brains with trimmings, 25 cents,)
Marrowfat peas 20, beets in sauce 6,
rice 4, string beans 2, tomatoes 15, pota-
toes 14 (61 cents,)
Boiled plum pudding, sauce sabayon
(No. 901, with sauce 38 cents.)
Rhubarb pie (2 small garden, 15 cents.)
Peach ice cream (No. 2 1 7 ; Cal. peaches
in syrup, i can 25, 3 pts cream, etc., 75
cents.)
Cakes, fruit and white (charged pre-
vious meals.)
Summer apples, nuts, raisins, cheese,
40 cents.)
Milk, buttermilk, 2 gallons 24, cream
I qt 20, (44 cents.)
Butter 10, bread 6, coffee, tea, 12 (28
cents.)
Total $5 50; 32 persons, 17 cents a
plate.
896— Consomme With Quenelles.
Clear soup like No. 139 with yellow
egg balls in the plates. One way of mak-
ing egg balls for such purposes may be
lound at No. 797. Another sort is made
as follows: Put into a small sauce-
pan a heaping tablespoon of flour, and
about the same weight of butter, and stir
them over the fire as if to make butter
sauce, instead of a full cup of water or
broth, which this amount of flour would
thicken, pour in only half a cup, stir up,
and you have a stiff butter paste. Add
the yolks of 4 eggs, one after the other,
stirrmg over the fire until they are cooked
in the mixture. Season with salt, if not
enough in the butter, cayenne and
nutmeg. Make in balls when cool, size
of : rapes, poach them in water, drop 4
or 5 in each plate of consomme when
served . Another way is to pound 4 hard
boiled yolks with an equal amount of
butter, add all the dry flour needed to
make dough of it, make in balls and
boil.
897— Red Snapper a la Joinvilie.
Remove the rough skin of this fish
with the point of a sharp knife or by dip-
ping in boiling water, but it need not be
split open. Brush over with egg, sift
cracker meal upon it, take up and place
in baking pan with oil or lard and bake
light brown, basting once. Make white
sauce (veloute) with fish liquor or oyster
liquor and a small portion of white wine.
Add to it oysters, crayfish, button mush-
rooms, very small onions, shrimps and
scallops, or such substitutes as may be
available to make a good matelotte sauce
with wme, salt and cayenne. Serve por-
tions of the fish with plenty of the mate-
lotte poured over, and potatoes in some
special form in the same place. Can be
served whole for a party as well with the
matelotte poured around, sliced lemons
on the fish and potato boulettes or Par-
isienne stacked in groups at ends and
sides.
Joinvilie is the title of a French prmce
898— Potato BouLttes.
Potato balls, made of potato croquette
mixture with another raw y^lk added to
make it moist. Roll in flour till they
have taken a good coating and without
egging or breading ; fry them in the fry-
ing basket in very hot lard, only a min-
ute or two. They burst open if fried too
long. They should be about the size of
walnuts or little larger. Serve two in
each plate offish.
899— Veal Cutlets, IVlilanaise.
Cut 8 cutlets small and thin, but of
good shape ; dust with powdered herbs,
salt and pepper; dip both sides in a plate
of flour and let them remain in it until
near dinner time. Melt 4 ounces of but-
ter in a frying pan, and, when it froths
up, lay in the cutlets and saute them
brown. Serve durect out of the pan with
the hot, brown butter adhering, and a
few olives and a quarter of lemon in the
dish.
900— Vinaig ette of Brains, a
Provencale.
la
French vinaigrette sauce of minced
pickles and shalots of olive oil seasoned
^^5
COOKING FOR PROFIT.
\yith salt and pepper; poured over a por-
tion of calfs brains previously boiled.
Parboil the brains first, and pick off all
the dark stains, divide in portions and
simmer for half an hour in seasoned
broth, cut up a lemon in them and keep
hot till served. The vinaigrette sauce to
be kept cold. It is thick with minced
pickles and shalots enough to season —
like tartar sauce made of clear oil instead
of mayonaise.
901— Boiled P UT] Pudding.
1 pound white bread crumbs — ^4 pressed
cups.
^ pound sugar — i cup.
Yi pound minced suet — 2 pressed cups.
J4 pound raisins — i heaped cup.
Same of currants.
I cup milk.
4 eggs, pinch soda and salt.
I teaspoon mixed ground spices — cin-
nampn, nutmeg, mace, alspice.
Mil the dry articles together— the
bread crumbs chopped very fine ; mix the
milk and eggs, salt and soda, and, if you
use brandy or wine, add a few spoonfuls
and pour it over the dry mixture and stir
up thoroughly. Tie up in two pudding
bags, or put in two moulds and boil or
steam them 4 hours. Brandy sauce,
or sabayon or No. 733.
Cost, bread 5, sugar 4, suet 4, raisins
and currants 10, milk i, eggs 5, spices,
lemon peel or liquor 5 ; 34 cents for 3^
pounds or 25 orders.
902— Trouble With the Manager.
The trouble with our manager is, he is
not making as much money as he ex-
pected, and he is looking at the table
and at my regularly rendered account of
cost per "meal to find the reason why.
Another of those blue spells has come
upon us which often occur early in Au-
gust when it turns unseasonably cold and
there has been two days of steady rain.
The people sit and mope and have no
appetites for meals, eet tired of them-
selves and want to get up and go, arid
some do go ; many resort houses are al-
most emi)tied by the occurrence of two
rainy days. Not only that, but those
who are free are often curious to try a
number of different places during the
season and although the average of goers
and comers may be equal in the end,,
there are times when an hotel is almost
depopulated for no reason but that it is
the ebb before the flood, and it happens
so.
The way it began between the mana-
ger and myself was this : You see the
manager at such a small place as this has
to be a gentleman of all-work ; he is re»
quired to look sweet, and play croquette
and tennis part of the time, but he alsa
acts as host, clerk, cashier, bookkeeper,,
paymaster and part steward. As long as
there was nobody in the house and no
bills to collect we will suppose the owner
of the place put up the money for ex-
penses, but when there began to be some
j receipts, the manager was told to go it
alone, and I expect he has been counting:
over his money. Day after to-morrow-
he has to pay all his help, the tenth being
the day of the month alinost always ob-
served in that way, for by that time the
monthly bills which fall due on the first
have been collected and the indebtedness
to the butcher and market men has been
liquidated, then when the employees are
Caid he can count over his balance on
and, or at least ask where it is. If our
crowd had kept up to about forty-five
souls he would have been away ahead
and would have asked me no questions;
as it is he has been asked on every trip to
town to bring back a couple of cans of
mushrooms, or a dozen lemons, or a can
of shrimps and bottle of oil and so forth
and while he always brings them he hesi-
tates and asks first if they are really nec-
essaiv, with a great stress laid upon the
"really." Now, the butcher at the Glen
know^ we get our meats by express and
never go to him except in a case of ne-
cessity ; consequently, he puts his finger
in our manager's eye every time he sells
him a piece of meat. This afternoon he
sold the manager — who is proud to say
he does not know one piece of meat from
another— a piece of the neck of beef for
a roast, and flour briskets of mutton for
racks and loins to cut into chops, and
when I explained the manageronly laugh-
ed, and said it was good enough, and he
would like to make some money anyhow,,
and there was no use of being so particular
Then he went on to ask why the dinners
now were costing sixteen and seventeea
SAN FRANCISCO HOTEL GAZETTE'S
126
cents a plate according to my own show-
ing; whereas, for two or three weeks
they ran from seven to eleven cents only,
and why the same cheap scale could
not be always preserved. There is no
reason why. He is in the right. Ten-
cent dinners such as we had three weeks
back could be continued all the season,
and give satisfaction. However, I have
not been under any instruction or restraint
in this matter. If the owner of the place
has had any thought about the matter, it
has probably been only to see what I
would do, and in what ways this sum-
mer's style would difier from the house-
hold style of keeping up a table. John,
the keeper, has been comparing the fru-
gal management of provisions this sum-
mer, which leaves him no perquisites with
the waste of former years, which gave
him a large pork crop, and he thinks it
extreme nig^^ardliness.
The manager, who was not here last
year, is comparing the seventeen -cents-a-
plate of to-day, with the ten-cents-a-
plate of last month, and it seems to him
a change to extravagance. There is no
room for a reasonable doubt that there
was much wasted last year through
want of knowing what to do with it, and
through cooking too much as it lakes to
make our most expensive meals now.
The extravagance of the dinners, such as
it is, arises from the use of more meat in
the soups and sauces, the use of sea-fish,
which the butcher sends according to a
custom which prevails, at eleven cents,
and which costs 121^, delivered; where-
as, the lake fish costs but 9; and the
cooking in fillets entails a loss of bulk
and requires more pounds gross for a
given number of people than if cooked
plain, with the bones in. There has
been an indulgence in a few cans of pine-
apple, and other fruits in syrup, a few
olives, a bottle of wine, a mmcing up of
pickles, a rather more lavish use of es:gs
and crackers for frying, and of lard for
the same, a little waste in the matter of
potatoes in fancy forms, the new potatoes
being dearer than the old, and all the
odd cents counted up together have
swelled the sum total. There has not
been a corresponding increase in the cost
of breakfast and supper, the latter, in-
deed, being half made up of the meats
and other remains from dinner, and be-
ing quite an mexpensive meal.
But what are we here for? Nut alone
to see how cheaply one summer hotel
can be kept, but to find out how mucli
it costs to live we]l. The custom men-
tioned in connection with the butcher is,
that one who supplies a number of hotels
occasionally get a refrigerator car full of
special kinds of provisions, which he
sends around to his first-class customers,
without waiting for the' order, assuming
that a novely will be welcome in the
height of the season.
Dinner.
August 9.
Soup — Pot au fere (6 qts 20 cents.)
Sliced cucumbers (on table 12 cents.)
Stewed codfish and potatoes (18 cents.)
Corned tongue and cabbage (^ tongue
15, cabbage 5, 20 cents.)
Roast beef (piece loin, 25^ lbs 30
cents.)
Breast of lamb, a la jardiniere (2 bris-
kets, 4 lbs 32 cents.)
Ragout of beef, a la Creole (meat from
soup pot 20, with trimmings 30 cents.)
Macaroni au gratin (No. 629; 12 cents.)
Summer beats 5, string beans "^, corn
15, rice 7, potatoes 15 (45 cents.)
Bakea Indian pudding (cheap, 20
cents.)
Apple pie, rhubarb pie (4 pies, 28
cents.)
Lemon ice cream (2 qts milk, starch,
eggs, etc., 38 cents.)
Cakes (2 lbs 18 cents.)
Nuts, raisins, pickles, cheese crackers
(40 cents.)
Milk, buttermilk 24, coffee 10, tea,
sugar 6, bread 6.
Total $3 99; 40 persons; 10 cents a
plate.
Eight military cadets arrived shortly
before dinner — had 10 add a little here
and there but, practicially, the same din-
ner was «5iifificient that would have been
prepared for 32 — it is but a more thor-
ough clean-up of the dishes and a little
ekeing out of the corn and ice cream,
and a few slices of cake served in place
of the departed pudding. In a case like
this it is the home folks that go without.
903 -?ot-au-Feu or Gravy Soup.
Take 3 or 4 pounds of coarse beef, the
COOKING FOR PROFIT.
127
neck will do or the long strings of the
flank which some butchers sell attached
to the f )orter house steaks ; cut in pieces,
put ii into a jar or pot with 6 quarts of
water and set it in the oven while break-
fast is going on or at such a time that it
may bake 3 hours. Sometime while bak-
ing throw mto the jar an onion cut small,
a piece of carrot, turnip, celery and pars-
nip or whichever may be at hand, merely
to give a little flavor, but the meat gravy
is the characteristic of the soup and not
the vegetables. Season with salt and
pepper. Take out the meat and reserve
It for a side dish. Skim the fat off the
soup, add a little flour thickening, boil
up and serve with a few squares of toasted
bread in the plates.
904 — Stewe^ Codfish and Fctatces.
Chop a pound of salt codfish in pieces
size of walnuts, steep them a few hours
to freshen, boil in water, throw that away
and boil again in fresh water and milk ;
put in as many potatoes as there are
pieces of fish, also a small onion, lump of
butter, pepper, and thicken like white
sauce with flour.
905--Broast \y L-mb, a la Jardinicr.
Chop briskets of mutton lengthwise in
strips, put them in a deep baking pan
witn seasonings and vegetables, cover
with buttered paper and let cook in the
oven until quite tender and the liquor is
dried down.
Prepare a bright-colored jardini.r of
very green peas, white and yellow tur-
nips, string btans, summer squash, cu-
cumbers, carrots, whatever ot the kind
can be had except beets which would
color everythmg. Cut these vegetables
all to une small size, and boil in water
till done. Mix them in one saucepan
and pour over them the seasoned gravy,
maae in the baking pan, which should
not, however, be of a dark color. Serve
cutb of the braised libs of lamb or mutton
smothered with the vegetables and a
spoonful of gravy poured under.
906— Ragouts cf Bief, a la Creole.
Take the pieces of beef from the soup
pot and cut to medium sized portions.
Mince an onion, crush a half head of
garlic with the side of your knife, and
mince that; put them on in a frying pan
with a spoonful of the clear fat from the
soup and st r over the fire until cooked
and beginning to brown; then add a
small can of tomatoes, rubbed through a
colander; season with salt and pepper,
then put in the pieces of beef and keep
simmering, set upon a brick until fer/ea.
If not likely to be a thick sauce b)^ boil-
ing down there should be a little thicken-
ing of roux or raw flour added to the to-
matoes. Cut a leaf shaped crouton of
thin bread for each dish and fry them
brown to be placed at the end for orna-
ment and for use.
907— Baked Indian Pudding—Cheap.
1 pound corn meal.
2 quarts water.
Make mush ot them, set at back of
stove or on a brick and let cook with a
lid on a long time. Then add :
V2 cup butter or fine minced suet.
I small cup molasses— the black sort.
4 eggs.
I teaspoon ground ginger.
Stir up and bake. Serve with any
puddmg sauce or sugar dip or cream.
Costs 16 cents for nearly three quarts.
Supper Fo- Forty.
August 9.
Oatmeal mush (2 heapjed cups i lb,
makes 2 qts, 5 cents.)
Beefsteak {21 orders, 10 tenderloins 11
common, 3 lbs, 45 cents.)
Broiled ham (6 orders, 12 ounces net
15 cents.)
Cold meats (for chidren, 6 orders
charged dinner.)
Welsh rarebit (19 orders \'% lbs cheese
etc. 22 cents.)
Broiled smoked salmon (8 orders, 12
ounces, 12 cents.)
Potatoes new baked (10 cents.)
French rolls (30 rolls 12 cents.)
Com muffins (No. 286; 18 deep with 2
cups meal, i flour, 3 eggs; 13 cents.)
Canned giapes in syrup (2 cans 50
cents.)
Cakes assorted (2 lbs 20 cents.)
128
SAN I^RANCISCO HOTEL GAZETTE'S
Milk 25^ gal 30, cream 3 pts 30, cof-
fee >^ lb 10, butter \\i lbs 25, tea 4,
sugar 1% lbs 10, bread 3 (112 cents.)
Total $3 16; 40 persons, nearly 8 cents
a plate.
908— Welsh Rar. b:t— Three Ways
A Welsh rarebit is a slice of cheese
baked upon a slice of bread; the season-
ings are optional.
1. A good and easy way for a family
Earty is to cut a number of thin slices of
read, toast them and spread with butter;
cut a very thin slice of cheese for each
one, place in a baking pan and bake on
the top shelf in the oven until the cheese
is melted; serve hot or bake only three or
four at a time if the orders come that
way.
2. This is more elaborate; it is the
restaurant and club style :
I pound cheese.
4 ounces butter.
I glass ale.
Salt, cayenne.
10 slices of toast.
Mince the cheese small, put it and the
butter in a saucepan, set over the fire and 1
work them together with a spatula or a
E3stle until the cheese is hot and melted, 1
ut take care not to let it reach boiling
heat, but keep it cooled by adding ale in I
small portions until the mixture is smooth |
and creamy. Add cayenne and perhaps I
a little salt if not enough in the butter. I
Place thin slices of toast in the dishes, '
pour a spoonful of the creamed cheese
upon them and set in the top of the oven
for 3 or 4 minutes. Pour a little ale upon
the edges of the toast and serve.
3. For a large number as in a hotel,
the creamed cheese prepared as above
may be kept warm without boiling by
setting in a vessel of hot water, the toast
kept ready and spread with a spoonful of
the cheese as called for and sent in with-
out baking.
4. Instead of ale use milk and a
milder flavored dish will be the result,
which may suit better at a country
house.
909~Che^se bondue.
Is the name of a sort of cheese trmelet
that is fully half cheese and is a dish
much esteemed in some quarters, and
does not mean the same as fondu or
melted cheese.
Make the creamed cheese as for the
Welsh rarebits of the foregoing receipts,
and while stirring over the fire break in 6
eggs, one at a time, and finish like
scrambled or buttered eggs. Serve on
toast or in a dish bordered with toast cut
in shapes.
910— Smoked Salmon— Broiled.
Cut smoked and dried salmon in broil-
ing slices and steep in water for half a
day. Dry the slices on a cloth, brush
with butter and broil about 5 minutes.
Breakfast for Forty.
August 10.
Fresh huckleberries (2 qts 24 cents.)
Summer apples (10 cents.)
Oatmeal and hominy grits (3 cups
makes 3 qts, 7 cents.)
Beefsteak (18 orders, 2]^ lbs net and
butter 45 cents.)
Mutton chops (9 orders, iV^ lbs, 18
cents.)
Ham (9 orders, i lb net, 15 cents.)
Eggs any style (3 dozen 45 cents.)
Codfish balls ( 18 with 1% lbs fish etc.
24 cents.)
Fried mush (4 orders 4 cents.)
Potatoes baked, and a la Francaise (10
cents.)
Muffins (No. 582 ; 18, 14 cents.)
French rolls (30, 12 cents.)
C9m batter cakes (i qt 9 cents.)
Milk 2 gal. 24, cream 2 qts 40, butter
ij^ lbs 25, syrup 8, coffee 8, tea 2, choc-
olate 8, bread 4, sugar 12 (131 cents.)
Total $3 68; 40 persons; little over 9
cents a plate.
911— Codfish Balls.
There should be nearly as much fish
used as potato, say i pound of salt codfish
to 8 potatoes. Codfish balls cannot be
made very good with cold mashed pota-
toes; all should be fresh boiled for the
purpose and made up hot.
Steep a pound of codfish in water to
COOKING lOR PROFIT,
129
freshen it, boil in two waters, pick free
from bones, mash it thoroughly in a pan
with a potato masher. Turn m the hot
potatoes and pound them together, add
a seasoning of black pepper, vety little
butter and, if you choose, i egg or 2 or 3
yolks. Make up in balls either round or
flattened with plenty of flour on the
hands ; drop in hot lard and fry brown.
If they do not have a good appearance
when done you can change it next time
by breading them in egg and cracker
meal.
912— Cream Chocolate
There was the Queen and Crescent
restaurant enjoying qui'e a reputation for
its chocolate, every cup of which was
said to be served with ^"hipped cream on
top although, in fact, no cream ever came
near it — it was simply made to order and
whisked up while on the fire as directed
at our No. c^, but with less milk than
that, and served with the appearance of
whipped chocolate cream upon it. And
there was, close by, the Hotel Fantastic,
on Fantastic Beach, that was said never
to have served a good cup of chocolate
during the whole ot its unprofitable ex-
istence. Such is the difference resulting
from the methods of making — the latter
using twice as much chocolate, making
it hours too soon and spoiling it irrevo-
cably in the detestable, bain-marie can,
a miniature mud well.
Custard pie (2 large, deep 24 cents.)
Blueberry pie (i qt, 2 pies, large, thin
20 cents.)
Lemon ice cream (5 pts pure cream,
sugar, flavor, freezing, makes 8 pts for 75
cents.)
Cakes, assorted kinds (2 lbs 20 cents.)
Nuts, raisins, cheese, crackers, pickles
(average 42 cents.)
Milk, buttermilk 25^ gals. 30, cream 1
qt 20, coffee 8, tea 4, butter 20. jelly 10,
bread 8, sugar 8 (108 cents )
Total $6 44; 42 persons: 15^^ cents a
plate.
Oinoer.
August 10.
Soup— Consomme Knickeibocker (6
qts 30 cents.)
Lake trout stuffed (3 lbs and stuffing,
30 cents.)
Potatoes a la Colbert.
Boiled ham (shank, 2 orders 5 cents.)
Roast chicken with currant jelly (4
hens, 32 orders no cents.)
Beef a la mode Allemande (3 lbs net
and trimmings 45 cents.)
Braised mutton with nudels (2 briskets,
4 lbs and trimmings 40 c;rnis.)
Summer squash 14, beets 4, cabbage
10, rice 3, corn 15, potatoes 15; (61
cents.)
Baked prune pudding (2^ qts with
sauce 28 cents.)
913— Consomme Knickerbocker.
It is chicken broth made dark colored
with fried vegetables and chopped fresh
tomatoes, and a small amount of barley
added. When you have fowls that must
be boiled before roasting, the liquor they
are boiled in makes good soup. Strain
and ikim it. Cut a mixture of small
vegetables in dice and saute them with a
little butter and sugar, the same as for
Julienne ; when lightly colored put them
into the broth, and, if you have no fresh
tomatoes, use the solid part of the canned
cut in pieces, and without the juice.
Barley should be boiled separately for it,
or rice that is already cooked may be
washed off" clear and tised instead. Sea-
son to taste.
914— Fish stuffed and Baked.
Make a small amount of stuffing the
same as for chicken and turkey, and sea-
soned with either powdered thyme or
sage, and add an egg or two yolks. The
back bone can be taken out of the fish
without Quite dividing the two sides, by
cutting down inside nearly to the skin,
and pulling the bone away. Wash the
fish and dry it ; spread the stufiSng on one
side, double over to the origmal shape ; it
may be sewed up with thread, but will
do very well without. Place in the bak-
ing pan and score the upper side with a
sharp knife in places where it is to be cut
when done. Put a minced onion and
some scraps of fat, salt pork in the pan,
a spoonful of drippings, water and salt
and bake nearly an hour. Serve out of
the pan with a spoonful cf Spanish sauce
130
SAN FRANCISCO HOTEL GAZETTE'S
or other gravy, and potatoes in the same
plate.
915— Potatoes a la Colbert.
Like marechale, largest size of Paris-
ienne, size of crab apples, of raw pota-
toes, but steamed for this style instead of
baked brown, and sprinkle with fine
parsley, salt and melted butter.
916— Roast Chicken with Currant
Jelly.
Boil old fowls two hours, take out,
dredge with salt and pepper, then with
fiour, which insures a good, rich brown
color, and bake about %i hour. Carve
and serve with gravy ana currant jelly.
917~Beef a la Mode Allemande, or
German.
Lard a piece of lean beef in the usual
way by drawing it full of strips of pork or
bacon fat, put it in a jar or pot in the
oven, with water enough to cover, and
salt, pepper and few pieces of carrot and
turnip, and bake about three hours.
Take out the meat, skim and strain the
lifluor, add to it a cupful of white wine,
one of raisins and one of prunes, and a
small amount of flour thickening and
boil up. Put back into the gravy the
vegetables that were strained out lifore
and serve this sauce with the cuts of beef.
918— Braised Mutton with Ni>dels.
Something like mutton with beans, a
la Bretonne, but with nudels (noodles or
nouilles) cooked separately and in gravy
to serve with the cuts of mutton.
The briskets of mutton as well as the
shoulders can be used up in this way.
Take out the bones, season the meat and
roll It up and bake or braise it long
enough to make it quite tender, always
keepmg water enough in the pan to keep
It from drymg out, and a cover of greased
paper on top.
919— Baked Prune Pudding.
Make a bread pudding, either No. 113
doubled perhaps in quantity, or at No.
3go. Take three cups of stewed prunes
without the juice and drop them in as
you would raisins ; the prunes are better
if pitted and sprinkled with lemon juice.
920— Summer Squash.
This vegetable should always be
steamed, or at any rate not boiled in wa-
ter, it being an object to get it as dry as
possible so as to allow the addition of
milk or cream when it is mashed. Shave
ofi the outside thinly with a sharp knife ;
cut each squash in six or eight pieces. It
depends upon the age and distinctness of
the seeds whether they should be cut out
or not; if large enough to show promi-
nently in the mashed squash take out the
entire core. Squash cooks in about half
an hour, and may be allowed to simmer
and dry out more after mashing and sea-
soning, in a pan set upon a couple of
bricks.
Dinner
August II.
Soup— Potage Parmentier or potato
cream (7 qts 40 cents.)
Boiled pickerel, parsley sauce (3 lbs
and sauce 36 cents.)
Potatoes HoUandaise.
Boiled ribs beef with horseradish (15
cents.)
Roast saddle of mutton (5 lbs 55 cents.)
Braised veal with browned i.otatoes
(breast 5 lbs and potatoes, 60 cents.)
Ragouts of giblets en croustade (18 or-
ders 30 cents.)
Green corn fritters, American style ( 50
orders 45 cents.)
String beans 3, beets, cabbage 10, rice
6, tomatoes 15, potatoes 15 (49 cents.)
New green apple pie (3 pies 21 cents.)
Raspberry pie (2 pies 18 cents.)
Gipsy pudding (24 orders 34 cents.)
Tapioca jelly with cream (jJly i qt S,
cream 4, 12 cents.)
Brandy snaps and wafer jumbles (15
cents.)
Nuts, raisins, cheese, condiments (av-
erage 44 cents.)
Milk 30, cream 20, butter 20, bread 8,
coffee, tea, sugar r8 (96 cents.)
Total $5 70; 44 persons; 13 cents a
plate.
COOKING FOR PROFIT,
W
921-Potag
Parmentler, or Potato
Soup,
Named for the man, M. Parmentier,
who first brought tiie potato into France.
Take about lo or 12 potatoes, steam or
boil, mash and mk them with a quart of
boiling milk or cream. Have a well
seasoned soup stock ready made with beef
and veal bones and the usual vegetables
and a knuckle bone of boiled ham and a
large onion additional boilea in it, and
slightly thicken it while boiling, which
will prevent the potato puree from set-
tling. Mix 4 quarts of this stock with the
potato cream, pass through a strainer or
seive, season with salt and pepper, add a
sprinkling of minced parsley and keep hot
without Ijoiling. Serve crusts or puff-
paste croutons (No. 736) in the plates.
922— Breast of Veal with Browned
Potatoes, or a TAngiaise.
Saw through the ribs to make conven-
ient cuts ; cook as dir-jcted for rib ends of
beef and serve new potatoes first steamed
and then browned in the oven, and gravy
in the dish.
923— Ragout of Giblets en
fade.
CrouS'
Boil the livers, gizzards, hearts and
necks of poultry in water to cover, when
done drain thena out and cut all into
small pieces. Mince an onion and fry it
in two ounces of butter or oil, put in two
tablespoons flour and stir until it begins
to brown, strain in the giblet liquor and
a little Spanish sauce, Worcestershire
sauce, or gravy besides; cut a slice of
ham ia small dice, throw that in and
then the cut giblets. Season with cay-
enne and salt and wine, if wanted. Serve
in patty shells or croustades like the fol-
lowing.
92&— Corn Prlttirs or Mock Ovs^ers
—Two Ways.
The French way of making com fritters
is found at No. 817. These two ways,
one with canned com and one with
roasting ears the cheaper and much more
popular.
1. To one can of com allow 2 eggs,
an ounce of softened butter, teaspoon of
mixed salt and pepper and about a cup
of flour or accoraing to the dryness of
the com. Stir up vigorously. Set a fry-
ing pan over the fire with lard in it just to
cover the bottom when hot and drop in
spoonfuls of the com mixture flattened
and about the size of large fried oysters.
Cook brown on both sides and serve hot
and fresh cooked. Good for a breakfast
dish as well as for dinner.
2. Take ears of green com and shave
off the cob, and every pint count the
same as one can above, and proceed the
same way. These made with green com
have more of the taste of oysters than the
others.
926— New Green Apple Pie.
Apples before they are ripe are best
used this way. Steana them as you would
potatoes without paring, when done mash
them through a colander. Add sugar,
butter and nutmeg to the pulp and make
open pies with crust rolled thin, same
style as pumpkin pie.
927— Gipsy Pudding.
924— Croustades or Shells of Rice.
Make the same as directed for potato
croustades, No. 874, using boiled rice
mashed with yolk of egg instead of po-
tato.
Sponge jelly cake floating in a pan of
cold custard.
Make the sponge cake No. 281 and
bake on jelly-cake pans, put two to ether
with fruit jelly between. Make boiled
custard. No. 136, put in a tin milk pan
when cold and the cake in it. Have a
cup of cream in a large bowl, flavored
with vanilla. Serve spoonfuls of the
cake and custard, and whip up the cream
and serve a spoonful on top for a finish.
928— Tapioca Jelly.
4 cups water.
% cup tapioca — 4 ounces.
/J-?
SAN FRANCISCO HOTEL GAZETTE'S
I heaped cup sugar — lo ounces.
I cup raspberry juice or syrup, or lemon
juice and rind and water.
Steep the tapioca in half the water two
hours. The water should be cold but
set in a rather warm place. Boil the
other pint of water with the sugar in it
and the raspberry or lemon syrup. Stir
in the steeped tapioca and cook gently
at the back of the stove until it is trans-
parent, about half an hour. Pour into
wetted cups or moulds; when cold and
set turn it out and serve with cream or
boiled custard.
Pearl tapioca is the best; the coarse
granulated if used should first be crushed.
Cost : 8 cents a quart.
929— Brandy Snaps.
The name of a sort of molasses wafer,
but there is no brandy about them,
4 cups flonr — a pound.
I cup butter — ^ pound.
1 cup sugar— J4 pound.
2 ounces ground ginger.
Lemon extract to flavor.
1 teaspoon soda — rounded measure.
2 large cups common molasses — i^
pounds.
Rub the butter into the flour as in
making short paste, and add the ginger.
Make a hole in the middle, put in the
sugar, molasses and extract, dissolve the
soda and put in, stir all together.
Drop the batter with a teaspoon on
baking pans, not greased, and bake in a
slack oven. The snaps run out flat and
thin. Take off before they get cold and
bend them to tubular shape on a new
broom handle.
Dinner.
August 12.
Soup — Consomme St. Xavier (7 qts 42
cents.)
Lake trout, a la Genevoise {5 lbs and
wine 70 cents.)
Potato bignets (10 cents.)
Roast beef (loin and flank 4 lbs 50
cents.)
Spring lamb, mint sauce (5 lbs 60
cents.)
Mutton stew a Tlrlandaise (2 lbs and
vegetables 13 orders 20 cents.)
Macaroni a la Palermetane (12 orders
12 cents.)
Peaches a la Richelieu (i can in syrup,
20 orders 33 cents.)
Stewed carrots 4, squash 6, butter-
beans 8, mashed turnips 4, rice 5, pota-
toes 14 (41 cents.)
Steamed huckleberry roll (No, 937 ; 22
orders 28 cents.)
Saratoga shortcake (No. 301 ; 32 cents.)
Floating island (2 qts custard, cakes,
jelly, cream 30 orders 26 cents.)
Com starch jelly (ij^ qts and cream 18
cents.)
Nuts, raisins, cheese, crackers condi-
ments (45 cents.)
Milk and buttermilk 3 gallons 36,
cream, 3 pts 30, butter ij^lbs 25, bread
8, cofiee, tea, sugar 22 (121 cents.)
Total $6 08; 45 persons; 13^ cents a
plate.
930— Consnmme St. Xavier.
^■^^""^"
A brown vegetable broth with a kind
of nudel paste m it.
Make a good consomme as usual, with
brown roasted chicken and beef in it if
practicable or make good with meat ex-
tract, and add to it a small portion of
vegetables cut fine.
Make a yellow egg batter about as stiff
as for fritters, with 8 yolks, a spoonful of
water and flour sufficient and add a
small amount of minced parsley and
salt. Let some one stir the consomme
around while you pour the batter in a
colander and let it drip through the
holes into the consomme which immedi-
ately cooks it in rounded lumps— an-
other form of nudel soup.
There is another way of reaching a
similar result, that is by putting the yolks
in a pan and carefully mixing flour with
them with the finger tips while shaking
the pan at the same time, making loose
yellow crumbs of nudel dough, soft but
separate, and then scatter them loosely
into the boiling soup. American cooks
call this "riffle soup."
St. Xavier is the name of a place.
931— Lake Trcut a la Genevoise.
Fish baked in wine and served on toast
in gravy.
Take a 5-pound trout, cleanse and wipe
dry ; score through the skin on both sides
COOKING JFOR PROFIT.
^33
where the individual portions are to be
taken off, and also sever the bone by
striking the point of a knife through.
Dredge salt and pepper in a buttered
bakinG;-pan, put in the fish, a pint uf wine,
an onion stuck with cloves, and bunch of
parsley and thyme. Set in the oven and
bake and baste the fish while baking very
frequently. The gelatinous gravy from
the^fish makes a glaze with the wine,
which is to be coated over it by the bast-
ing. When done, which should be in half
an hour, take up the fish into a dish,
pour a pint of broth in the pan and make
gravy, thickening with brown roux,
strain, skim, make pieces of toast, serve
toast in each dish, well saturated with
the sauce and a cut of the glazed fish
upon it and round slice of lemon dipped
in parsley dust on top.
To serve whole in this style the head
should be leit on and the fish should be
brown and shining, and placed upon a
large crouton foundation of fried bread
cut to its shape and the wine gravy
poured around with garnishments of
lemon and special forms of potatoes and
small croutons.
932— French Potato Fritters or
Beignets.
This makes 25, small size for garnish-
ing:
12 ounces potato — 2 cups mashed.
Y-z cup flour — 2 ounces
2 tablespoons cream.
Same of white wine or sherry
3 eggs and 2 yolks
Salt, nutmeg and cayenne.
Take the potatoes from the dinner
steamer and mash the required amount
through a colander and while still warm
mix in the other ingredients except the
flour. 1 he mixture should be in a deep
pan or saucepan and set in cold water.
While it is cooling whip it light with
an egg whisk, then stir in the flour.
Drop small spoonfuls egg-shaped in
hot lard, fry light colored, dram on pa-
per, serve one in each plate of fish and
with any dish that is a la Dauphinoise.
Cost, about 10 cents for 25 fritters.
933— Mutton Stew, a la Irlar.daise.
The half-French bill-of-fare name for
Irish stew. No. 60. But there can be
beef stew a la Irlandaise as well as mut-
ton ; it is beef stewed with potatoes, and
a very cheap dish. It is good with to-
matoes added, but then these stews have
other names, for the original Irish stew
lias no tomatoes, and some people,
driven almost insane through everything
that is brought to them in an hotel being
flavored with tomatoes against their lik-
ing, (the consequence of the indiscrimi-
nate use of Spanish sauce), are glad to
turn to it for relief, and hope it will al-
ways keep its original character. In
writing a bill of fare observe that when
"a la' comes before a vowel, as in Irland-
aise or a ritalienne or a TAndalouse —
the second "a" is omitted, and the apos-
trophe takes its place; but the full "a la"
comes in before a consonant, like a la
Richelieu.
934— Macaroni a la Palermetane.
The special name of the dish at No.
65. Italienne is right, too, for it is a gen-
eral appellation for any form of macaroni
or Italian pastes. Palermetane means of
the city of Palermo, in Italy, just as we
might say Bostonian or Coloradan.
935— Peaches with Rice, a la Rich-
elieu.
Prepare some cooked peaches in sjnup
— a compote of peaches — and prepare
some rice the same as for croquette or
rice cake, that is, slightly sweetened and
flavored, and with tne yolk of an egg or
two in It.
Dish up a spoonful of rice, smooth it
around in the dish, place half a peach on
top and pour syrup over it. It is a sweet
entree like the fruit fritters, etc .
936>St6wed Carrots.
Scrape young carrots, split and divide
in quarters lengthwise, boil or steam
about an hour. Put them in butter
sauce, cream sauce or plain butter only,
changing the style on aifferent days.
937— Huckleberry Roll Pudding, or
RoiV-Poly.
Make biscuit dough by the receipt at
./
^34
SAN liRANCISCO HOTEL GAZETTE'S
No. 515, which is good for the purpose as
it is,l3ut if you would have the dough so
that it will peel apart in flakes after cook-
ing, roll it out thin on the table, and
spread a half-cup of lard or butter upon
it; then fold it up and roll out twice.
The last time of rolling out cover the
sheet of dough with huckleberries (or
other fruit) cut in two or three, roll up,
put in pudding cloth, tie the ends and
pin or sew the middle, and either drop in
a roomy pot of boiling water or cook m a
steamer. They cook in an hour or little
more. Should be timed as they are not
so good if kept long after they are done.
Dip in water when taken up and the
cloth will leave the pudding easily when
unrolled. Serve with hard sauce or
cream.
938->Floating Island.
It is a piece of cake floating in a bowl
of boiled custard; the cake should be
spread with fruit jelly and have a pile of
whipped cream on top. Sponge cake
and the varieties made out of the same
mixture are the best to use. Several other
trifles besides are called Floating Islands.
Make two quarts of boiled custard and
let it be ice-cold for use. Make sponge
drops (round lady-fingers same as No. 4.)
Spread with currant jelly, drop in the pan
01 custard ; then serve m saucers or glasses
with plenty of custard and whipped
cream. Costs one cent a dish.
939~-Corn Starch Jelly.
Thb can be made Vv!ry good, if not
spoiled by the use of too much lemon or
too much starch.
S cups water — a quart and a cup.
1/^ cups sugar — 12 ounces.
I small lemon.
3 heaping tablespoons starch~3 ounces.
Boil 4 cups water with the sugar in it,
and juice of the lemon and half the rind
cut in small shreds. Mix the starch with
the other cup, and stir it into the boiling
syrup. Let simmer about i^ minutes to
become transparent and almost clear.
Pour it into custard cups, or any kind of
moulds. Serve in saucers with a s[)oonful
of sweetened cream whipped to froth.
Can be colored with burnt sugar or with
iced fruit-juice. Cost : ij^ qts 12, cream
5; 17 cents for eighteen portions.
They said they would come again and
they are coming. Telegram for Mr.
Farewell at 3 o'clock this afternoon ask-
ing him to prepare a wedding breakfast
for them for to-morrow at 11 : they to be
married in the parlor of the hill cottage
at 10. "Simple and informal; no fuss,*'
the Colonel added at the bottom of his
dispatch ; they generally say that, but are
wofuUy disappointed it they don't find a
fuss bsing made about their momentous
proceedings. This is no way to do ; they
ought to have given us time to send to
the city for the ready-made decorations
for the wedding-cake ; for floral designs ;
paper cases for confections; there is no
time for anything. Well, this means that
somebody in this house will have to work
all night, or nearly all, and the bride's
cake will not be worth a cent to cut up, so
fresh, scarcely cold unless made at once
and set in the refrigerator. Wish I knew
which is the winner in that match, the
colonel or the banker's daughter — sup-
Eose a novelist could tell plain enough »
ut then it is none of our business ^ Any-
thing for a change; however, I'm glad
they chose this place for their^ breakfast.
From the 1 1 o'clock train this morning
Mr. Farewell brought over their Mary
Jane, the one that cooks for them in their
city house. He said that as but two
weeks of the time now remains of the
eight weeks for which I am engaged he
should like his home cook to stay in the
kitchen and try to catch on — I mean
take items, and pick up ideas about cook-
ing for the future benefit of his family
and himself, if I was willing as of course
I am. Said she is sadly deficient in the
styles of putting food on the dishes, does
not know how to make a good dish look
good, much less how to make a common
one look better than it is, and much
more. I know whathe means, but he
could not explain, neither can I — it is the
trimming and shaping, flattening and
squaring, the clean draining of the fries,
the crispness, the gloss, the color, the
garnishing. Now I shall tell her that
looking on is all very well, but it is not
equal to taking hold, and instead of sit-
ting at the door she may take upon her-
self to pick u|) something to make supi)er
for the guests whilst I make the wedding-
COOKING FOR PROFIT.
13^
cake.
940— A P;cke -up Suppe; fir Forty.
Oatmeal (3 cups raw near 3 qts, 7
cents.)
Beefsteak (cooked 20, small, 2^ lbs 35
cents,)
Mutton chops (cooked 16, small, 2 lbs
30 cents.)
Cold meats (charged dinner.)
Biscuits (made 45 ; 22 cents.)
Potatoes (baked and saute, 10 cents.)
Cakes assorted (2^ lbs 25 cents.)
Hpney in comb (3 lbs 38 cents.)
Milk, 2^ gals 30, cream 20, bread and
toast 12, butter, i^ lbs 30, cofiee, tea,
sugar 23 (115 cents.)
rotal $2 82 ; 43 persons ; 6J^ cents a
plate.
941— Weddinci Cake.
2 pounds sugar — 4 cups.
\Y2 pounds butter — 3 cups.
12 eggs.
2 pounds flour — 8 cups.
8 taplespoons wine ; same of brandy,
6 nutmegs gr-'ind or grated.
5 pounds raisins.
4 pounds currants.
2 pounds crtron.
Stone the raisins, wash and dry the
currants, cut citron small, mix ihem and
dust with a cup of flour.
Mix the flrst four ingredients together
as it for pound cake, add the liquors,
nutmeg, and then the fruit.
Line the mould with buttered paper,
and wrap another paper around the out-
side and tie it with twine. Bake the
cake about three hours.
Made i large cake in a 6-qt mDk pan,
weighs 14 pounds, and*i small cake 4
pounds. Cost: sugar @ 8, 16; butter @
20, 30; eggs 15; flour @35^, 8; liquors
25; nutmegs 3; raisms @ u, 55; cur-
rants @ 7, 28; citron (^ 25, 50.
Total $2 30 for 18 pounds or 13 cents
a pound for material.
942— Cost of Ornam anted Cakes.
Tl'.c confectioners and caterers fol-
lowing a similar rule to the other em-
ployers of skilled labor, charge for the or-
namentation of a cake about double the
amount that they pay in wages for the
time consumed; if a man to whom they
§Vj three dollars a day consumes a whole
ay in the elaborate decoration of a wed-
ding cake the charge of the ornamenting
alone will be about six dollars, and of the
cake complete perhaps ten dollars. The
same man may perhaps ornament a large
number of cakes at Christmas or New
Year's on each of which he will spend
but half an hour, and the jjrice will be
accordingly. The imported ornaments
upon a fine cake may very likely swell
the cost to twenty-five or fifty dollars.
Wedding Breakfast.
Menu.
Fresh Peaches Sliced.
Boned Chicken with Truffles.
Tomatoes in mayonaise.
Ribbon Sandwiches,
Lamb Cutlets, a la Maintenon.
Potatoes Baden-Baden.
Partridge Souffles in Cases.
Dry and Buttered Toast.
White Cofiee.
Ornamented Wedding Cake.
Delicate Cake. Apricot Ice Cream.
The breakfast was set on the long ta-
ble in large dishes, family style, though
we did not send in all at once and of
course the table was set out to the best
advantage with the few ornamented
dishes, glass and china and a few flowers.
The marriage took place at half past ten
and the carriages drove up to the door a
few minutes later. The two principals
in the business took very little lunch and
that of the first division of the menu, the
service froid; the bride cut the large cake
in divisions which I had marked i)re-
viously, to make it easy, and gave away
the pieces, and it did not crumole much
considering how newly made it was, but
I had kept it almost frozen all night that
it might cut well. The hostess did up
the small cake, the four-pound one, and
put it in one of their traveling satchels,
then they got into the carriage and two or
three others followed and were driven to
136
SAN J^RAiVCISCO HOTEL GAZETTE'S
"the Glen," where they could catch a
train at one o'clock. After they were
gone the rest of the company went back
to the table ; we served the lunch in good
earnest, and they made a meal of it, and
did a little talking, too, I suppose.
Cost of material :
Early peaches, i basket
Boned truffled chicken
Tomatoes mayonaise
Ribbon sandwiches, 30
Lamb cutlets, garnished
Potatoes
Souffles in cases
Ornamented wedding cakes with.5
lbs icing, 23 lbs in all
Delicate cake 5 lbs
Coffee
Apricot ice cream, 2j^ qts
Toast, butter, trimmmgs
$1 00
40
75
I 90
12
I 10
3 00
60
30
75
SO
Total $1342
25 persons^ 54 cents a plate.
The repast was ordered for twenty, but
25 persons, and probably several more,
made it their midday meal and it is fair-
ly charged as ^ above, the three-dollar
cake included in expense account with
the manager.
943— Boned Chicken with Truffles.
Bone one fat young fowl and take the
white meat of two more and mince it fine
for stuffing. Put the minced chicken in
a saucepan with the two ounces of but-
ter, and about a third as much bread
panada as there is meat ; add a slight sea-
soning of herbs, salt and white pepper
and two raw eggs and stir the whole over
the fire until it is cooked to a smooth
paste; then put in a small can of truffles
whole or only the larger ones cut in two.
Stuff the boned chicken with the mix-
ture, sew up, lined in a cloth in good oval
form, boil two hours and press between
two dishes. When cold, brush over the
outside with melted butter, cut two or
three truffles in shapes such as round
slices with crescents and dots on each
side and decorate the surface of the fowl,
place it on a dish ornamented with lemon
slices and parsley and keep cold until
wanted. Then slice thinly and serve
cold. The truffles in the stuffing should
show as they are sliced through in every
cut.
Cost: 3 fowls, 75; truffles 2 00, season-
ings, garnish, 15 ; 4)2 90 for 20 to 25 slices.
944 — lomatops in Iflayanaise.
Pare good, smooth tomatoes with a
verv sharp knife without scalding them
and they will retain their crispness, which
scalding destroys ; then slice each one in
three or four. Lay three of these slices
in a glass plate and place a teaspoon of
mayonaise salad dressing (No. 151) upon
each. Serve very cold.
To serve these we covered two -large
dishes with shred lettuce, set seven plates
of tomatoes in each one and bordered
them with small lumps of ice; placed
them on table last thing before the meal
began and removed them early.
945— Ribbon Sandwiches.
Cut thin slices of the finest and whitest
bread of close grain and newly baked and
remove the crust. Spread with potted
ham or tongue, roll them up and tie them
around with narrow satin riobon, making
a neat true-lover's knot on each. Fold
napkins fan-shaped for two dishes and
pile up the rolled sandwiches in pyramidal
torm.
946— Lamb Cutlets, a la Maintenon.
They are choice rib chops of lamb or
mutton the bones scraped, half-cooked
in a pan to shrink them, seasoned,
spread on one side with a thick, white
sauce, sprinkled with cut truffles baked in
a buttered pan in the upper part of a hot
oven to get a yellow-brown, served with
paper frills upon the bones. The garnish
for a breakfast dish may be a border of
shapes of thin toast and for dinner a bed
of peas or other accompaniment. To
make the sauce, as good a way as any is
to make a white roux of four ounces but-
ter and the same of flour; and wh.n thev
have been stirred over the fire until well
cooked, add but half quantity of liquor
(either broth or liquor from a can of
mushrooms), which will be about two
cups, and cook well with constant stir-
COOKING JiOR PROMT.
137
ring. Season with salt and white pepper,
set the sauce away to get cold, then use it
as ab ve named, spreading it thickly on
the cutlets and smooth over with a wet
knife before putting on the trfflues.
Small triangles of thin toast are best to
border a large dish as these cutlets must
lie flat with the frilled ends outwards.
Cost : 20 cutlets 60, truffles 1 00, sauce,
etc., 20; $1 80.
Named for Madame de Maintenon, a
lady of the French court.
947— Potatoes a la Baden-Baden.
The same as No. 142; simmered in
butter first, then drained and carefully
baked to a yellow brown in the oven and
sprinkled with parsley and fine salt.
To serve them, fry a number of small
lettuce leaves in lard or oil as you would
fry Saratoga potatoes. The leaves should
be of heart lettuce and be shell shaped.
Out of the many, which take but a few
minutes to fry, select the best, bronze-
colored, dry and of good shade; drain
them hollow side downward on a sheet
of paper spread on a hot pan. Serve the
potatoes in them set in individual dishes,
and handed to each place as the cutlets
are being passed from the large dish.
Baden-Baden is a fashionable watering-
place.
948— Partridge Souffles in Cases.
Roast three partridges, young guinea
fowls or common chickens, pick off the
meat without skin or tendons, mince it
extremely fine and then pound to a paste
and rub it through a sieve. This is a
difficult matter to do with any but young
and tender partridges or chickens and
there ought to be a stone tnortar to pound
the meat in. However, it can be done
without by^ taking precaution not to try
with eld birds. A souffle is a puff, and
this mixture will not pufT if not quite a
smooth paste.
Make a thick butter sauce the same as
for spreading cutlets a la Maintenon,
with mushroom liquor, if convenient.
Take i^ cups of the sauce to four cups
of the chicken paste, season with salt,
pepper, a slight grating of nutmeg and
simc of lemon rind, add a spoonful of
mushroom catsup and stir over the fire
until boiling hot. Then set away to cool.
Separate the whites and volks of eight
eggs, whip them both light,' add the yolks
to the mixture first, then the frothed
whites. Put the souffle in twenty fancy
paper cases, bake about 15 minutes, and
send them in as soon as they are done,
lor they faU as they become cool with
waiting. Serve in the cases on large
dishes with plates of buttered toast to
follow.
Cost: i^ lbs selected partridge meat
60, sauce 10, eggs, seasonings 15, paper
cases 25 ; $ r 10 for 20. Paper cases can
be bought of confectioners or made at
home. They hold about as much as a
patty or gem pan and are of various
shapes.
949— White Coffee a la Soyer.
Is made with coffee that, instead of
being browned is only baked to a slight
yellow color and is not ground, or at
most the berries are onl)r bruised, and is
made with one-half milk and one-half
water. It requires twice as much coffee
as the ordinary.
For 8 cups take :
2 cups light baked coffee berries.
4 cups boiling water.
^ cups boiling milk.
The berries may have been parched
before, but when wanted, heat them over
again and throw them hot into the boiling
water. Close the lid and let stand to
draw for half an hour; then add the boil-
ing milk through a strainer. Drop a ta-
blesf>oon of whipped cream in each cup
as it is carried in.
950— Apricot (ce Cream
5 cups cream.
2 cups canned (or cooked) apricots.
i/^ cups sugar.
Pass the apricots without the syrup
through a sieve. Freeze the cream and
sugar first to guard against curdling by
the fruit ; then add the apricot pulp and
finish the freezing.
951— Four Thousand Meals.
So that couple got safely married and
I3S
SAN FRANCISCO HOTEL GAZETTE'S
went away; still the number of guests in
the house is steadily increasing. It seems
almost a pity there was not a story teller
here making a book out of what he saw, for
it will be remembered, those young ladies
from the Trulirural House never came
over here to boaid until they saw the
Colonel sailing around with his best girl ;
and it stands to reason that there must
have been unmeasured mischief m the
air, and plotting and counter plotting;
and alt that is lost. But every man to His
trade, as the saying is. The way our
part of the play comes in is just this : we
have got things down to such a fine point
by keeping tally this way that, after a lit-
tle figuring in the spare hours of the re-
maining two weeks, we shall all know ex-
actly what it is going to cost that young
couple to live, in whichever style, wheth-
er in a soup-entree-and-dessert order of
existence in a mansion on Euclid or
Michigan Avenue or St. Charles or Sac-
ramento street, or on bread and cheese
and kisses a la mode on laborers' wages in
Smoky Alley. Then we shall know how
much Mrs. Tingee makes off her board-
ers and shall see plainly how some people
managed to get rich so quickly at the
New Orleans Exposition, and, moreover,
we shall know how to go about preparing
a banquet for 4,000 people.
For, wiih the wedding breakfast for a
finish, the bell has sounded the call 130
times and we have served 4,000 meals.
The reasons are cogent for drawing the
line at this even number: the stock of
groceries laid in on a calculation for one
month, which did not arrive until one
week was past, has lasted one week over
a month and is now exhausted. Mar-
keting is beginning to come in from the
farms at all sorts of irregular prices ; ap-
ples, poultry, vegetables, all getting cheap
but impossible to keep track of, and but-
ter :and eggs correspondingly advanced ;
in short wo have had a rare opportunity,
it has been well improved and now the
favorable conditions no longer exist.
952— Review.
In keeping the foregoing accounts of
'-.est of dishes and meals there has been
no attempt and no wish to argue that one
style of living is better than another;
those who must set out cheap meals will
look at the comparative cost of dishes,
taking notice at the same time of the
number oi orders that can be served from
them, and choose always to make those
that are least expensive while others who
furnish a complete hotel bill of fare will
find an approximate figure to show what
the expense ought to be. In this matter
of meals and prices, too, instead of fic-
ticiously changing and improving the
summer boarding house and its facilities
I have studiously represented it as it is
with the restrictions as to markets, tlie
lack of proper utensils, the scarcity of
"help," and such things as usually fur-
nish excuses for a poor table, because I
believe this was a fair average of such
houses and I did not want a model place
to set up a pattern by. Our advantages
lay in having express facilities and in be-
ing in close proximity to a creamery and
a cheese factory which established low
pnces for dairy products and at the same
time caused the offerings to be plentiful,
the whole neighborhood being engaged
in the milk business. This it will be seen
was an important item, and still the
greater number of country houses are as
well fixed as we were ; it may be by keep-
ing cows of their own, and most cf them
have far better gardens. In counting
the cost of soups I have first added to ihe
price of steaks and roasts the loss of
bones and trimmings, making meat that
costs II cents at first rate at 15 or 20
cents a pound when the net weight was
reaohed, and then have valued these
bones and cullings at about 2 cents a
pound in soup; vegetables, quenelles,
eggs, and all such ingredients have been
duly allowed for. It did not prove feasi-
ble to show some things in the wa)r of
small economies such as every sensible
cook puts in practice— how the cold rice
left from a previous dinner and the can
of peaches opened but scarcely touched,
for the preceding supper become the
"peaches a la Richelieu" of to-day's din-
ner; or how the can of corn, too much
yesterday, becomes the green corn friiiers
on a new bill. I'hcrc has been greater
watchfulness over the waste ^whilc this
record was being kept, than would have
been necessary' in the ordinary run of
work, but otherwise all has been done
according to common usage, and the
Eums total will prove reliable daia for
future calculations.
COOKING JFOR PROMT.
i39
953— Croceres for Four Thousand.
Bill at No. 520 $109 52
Bought additional :
Mushrooms, 4 cans 120
Shrimps, 2 cans retail 55
Lobster, 2 cans 45
Salad oil I qt i 00
Wine I gt 90
Brandy for cooking 100
Catsup, 3 bottles 2 00
Gelatine, 4 packages 80
Chocolate, i lb 40
Sundry canned goods 4 70
Compressed yeast 200
Total $12452
954 — Yeast and Baking Powder.
Bought compressed yeast, used regu-
larly twice a day 5 cents a day, 40 days,
$2 00
Baking powder used occasionally cost
$260
955— Meat, Fish and Poultry for
Four Thousand.
Roast beef (2 ribs 4 lbs 50 cents.)
Stuffed shoulder mutton, a la Soubise
(3 lbs and trimmings 40 cents.)
Saute of chicken wich rissotto (4 chick-
ens and trimmings no cents.)
Kromeskies, a la Venitienne (16 orders
32 cents.)
New com 20, string beans 3, onions in
cream 5, turnips 3, rice 4, potatoes 15
(50 cents.)
Cream curd pudding (No. 538 increas-
ed, 38 cents.)
Potato cream pie (3 pies 30 cents.)
Bisque of pineapple ice cream (No.
206 with twice the cream to same fruit ;
3 qts frozen 85 cents.)
Golden cake (20 cents.)
Blackberries and apples, cheese, nuts,
pickles (45 cents.)
j Milk 10 qts 30, cream 3 pts 30, coffee,
tea, sugar, bread, butter 42 (102 cents.)
Total $7 II : 48 persons, nearly 15 cents
a plate.
Bought meat 888 lbs at average 12 cents,
including expressas^e, $106 56.
Bought fish 232 ibs at average 10 cents,
including expressage, $23 20,
Bought poultry 93 lbs @i2, $11 16.
Total, $14092.
A fraction over 3^^ cents each person
each meal for meat, fish and poultry, and
discarding fractions, about 4^ ounces
each or i lb gross for 4 persons. Meat
loses on an average one-fourth the raw
weight in bone, and parts with one-fourth
more to the soup or gravy pan and in fat
and evaporation in cooking; consequent-
ly only about 25^ ounces is consumed by
each person on an average.
Dinner.
August 14.
Soup — Consomme Colbert (5 qts 24
eggs 55 cents.)
Trout wich Chili, Mexican style (4 lbs
and sauce 50 cents.)
Potatoes Chilian.
Boiled ham (2 orders 4 cents.)
956— Consomme Colbert.
Clear consomme with small vegetables
and green peas in it and a poached egg
dropped in each plate when served.
Make the consomme same as Bruno ise
or jardiniere and have the eg2;s poached
nearly hard, ready in a pan of hoc water,
to dip up as wanted.
Colbert was the name of a French
statesman.
957— Trout w.ih Chili, Mexican Style.
The Mexican chili pepper is no stronger
than curry powder. It is deep red, and is
sometimes called sweet pepper and col-
oring pepper; i:; much used in the South
and 0/ the Creoles.
Split open the fish, lay it white side up
in a buttered baking pan, season wich
salt, and dredge enough cniU pepper to
color it red; pour a little broth if nec-
essary to keep the corners of the pan from
bummg. Bake the fish half an hour and
serve with Spanish sauce in the dish or
else with veal gravy and little tomato
catsup added, and potatoes in some spe-
cial form in the same plate.
958— Potatoes, Chilian Style.
Mashed potatoes sliced cold, like cold
I40
SAN FRANCISCO HOTEL GAZETTE'S
mush to fry, the slices cut in. shapes,
floured and sauted in oil or drippings.
Season the potatoes when mashing with
chili pepper as well as salt, and broth
but no butter; rather soft that they may
cake together well. The slices cut off
can be cut in diamonds or in rounds with
a small cutter.
959— Stuffed K!utton, a la Soubise.
Soubise always means with onions
either white or brown. Take a shoulder
and bone it. Cut 4 slices of bread in dice
and throw them in a frying pan ; put in
also a good-sized onion, cut up small, or
a bunch of green onions, a spoonful of
roast meat fat and same of water and
pepper and salt to season. Stir over the
fire till well mingled. Spread this stuffing
over the mutton, roll up, and braise ten-
der.
Take 3 or 4 onions from the saucepan
where they are cooking as a vegetable for
dinner, mince and pass through a strainer
and mix in sufficient brown sauce or
gravy.
Soubise has reference to a prince de
Soubise who made an onion sauce.
960— Saute of Chicken with Rissotto.
Rissotto is rice; this is seasoned the
Italian way with salt, cayenne, minced
onions, ham and saffron, which makes it
yellow. As saffron is not used and not
wanted much in this country, a little cur-
ry serves as a substitute.
Chop 3 or 4 chickens into small pieces,
saute them in a large frying pan and make
a thicken2d gravy to them. Add mush-
rooms if afforded.
Fry some fat ham, minced onion in the
fat, httle curry, broth to make gravy and
put in boiled rice and stir up.
Dish rice at one side of the dish and
chicken at the other, or chicken in the
middle and rice pressed into a patty pan
to give it a shape and turned out into the
dish of chicken.
961— Krcmeskies a la Venitlenne.
Minced meat rolled in thin bacon,
dipped in batter and fried and ar«-^^
with white Italian sauce.
Take the remains of cooked chicken,
some of the livers and hearts cooked,
and small quantity of lean ham, enough
altogether to make two cups pressed, or a
pound. Stir a teaspoonful each of butter
and flour together over the fire and putin
a half cup water or broth. Season rather
highly with pepper, mushroom or wal-
nut catsup^ thyme and grated lemon peel,
add the minced chicken, which makes a
stiff sort of sausage meat; set it away to
get cold. When cool enough make in
shape like corks of champagne bottles.
Cut bacon slices as thin as possible ; roll
up the mince in a slice of bacon, dip in
batter and fry light colored. Serve with
sauce.
962— White Italian Sauce.
Make butter sauce and use mushroom
liquor from the cans instead of water.
Let the sauce be rather thmner than the
usual butter sauce. Slice button mush-
rooms, about a dozen to a pint of sauce,
and put in, and a spoonful of minced
parsley. Same as Venetian sauce except
the lemon juice.
963— Corn in the Ear.
Leave a few of the husks on the ears
and drop them that way into a boiler of
salted water. Boil about half an hour.
When to be served take hold with a clean
napkin and pull off husks and silk. Take
a knife and cut out one row of grains by
drawing the point down both sides ; then
send in the ears.
964 — Potato Cream Pie.
3 large cups mashed potato — a pound.
I cup sugar — ^4 pound.
Small cup butter— 6 ounces.
Seggs.
'% cup milk.
Flavoring of some kind.
Boil good mealy potatoes and mash
them through a sieve ; mix the butter in
while warm, then sugar, milk and flavor-
ing. Separate the eggs and beat both
yolks and whites guite light and stilf them
::r just before baking. MaKes three me-
.'.iuicri DJe-s, open like pumpkin pies. Sift
COOKING ^OR PROFIT,
141
powdered sugar over when done. If you
use brandy or wine in any dishes put J^
cup in the above mixture; if not use
vanilla or nutmeg and a trifle more milk.
965— Go den Cake.
2 cups sugar — i pound light.
I cup butter 54 pound.
I cup water.
18 yolks — about I ^ cups.
4 teaspoons bakinej powder.
6 cups flour — 1 V2 pounds.
This cake should be made after white
cake or icing has left the yolks of eggs on
hand. Beat the yolks and sugar and
water together $ mmutes ; melt the butter
and beat it in, then the p)Owder and flour.
I'.eat five minutes more. May be baked
in one mould or in shallow pans. About
four pounds costs 39 cents or 10 cents a
pound.
966~Fluur for Four Thousand.
Bought flour 550 lbs at 35^ $19 25
Bought com meal, 33 lbs at 2 66
Bought graham flour, 20 lbs at 3. 60
Total $2051
Averaging 2^ ounces for each person,
each meal at cost of J^ cent each.
967— Sugar for Four Thousand.
Bought 276 lbs at 8 cents $22 08
A little over i ounce each person, each
meal, used for all purposes, and costing
about ^ cent each.
968 -Coffee for Four Th.usand.
Bought 30 lbs Java at 28 cents. . . $8 40
About one-fifth of a cent each person,
each meal; but as this was in summer
weather, when ice-water and milk were
in greater request, the amount will be no
guide except under similar conditions.
Dinner
August 15.
Soup — cream of barley (7 qts 40 cents.)
Boiled whitefish, shrimp sauce (4 lbs
and sauce 55 cents.)
Potatoes maitre d'hotel.
Corned beef and cabbage (i lb and
cabbage 15 cents.)
Roast beef (flank braised tender, 4 lbs
32 cents.)
Spring lamb, brown sauce (7 lbs 80
cents.)
Young pigeon Die (ij^ doz squabs 120,
trimmings 20, 36 orders 140 cents.)
Macaroni a la Genoise (20 orders 12
cents.)
Roasted corn 25, beets, 4, summer
squash 12, tomatoes 10, potatoes 15 (71
cents.)
Baked sago pudding, lemon sauce (30
orders with sauce 36 cents.)
Sliced apple pie (No. 178, 4 pies 40
cents.)
White Mountain ice cream (3 qts milk
to I qt cream, etc., 60 cents.)
Sponge cake (common. No. 975, 24
cents.)
Blackberries and apples, nuts, cheese,
crackers pickles (50 cents.)
Milk, cream 60, coflee, tea, sugar,
bread, butter 48 (108 cents.)
Total $7 58 : 50 persons ; little over 15
cents a plate.
969— Cream of Barley Soap.
It b puree of barley mixed with half
stock and hall milk.
Boil 2 cups pearl barley in plenty of
water and strain the water away as it is of
a dark color. Then put the barley into
3 quarts of milk and cook at the back of
the stove or set on bricks for an hour or
more. Loil 4 quarts of stock with a cut-
up carroi, onion, turnip and bunch of
paraley in it. Pass the barley and milk
through a strainer (fine or coarse accord-
ing as you have time, for it is tedious),
and mash the barley that remains with
some stock to hasten the operation.
Strain the seasoned stock into the barley
puree, keep hot without boiling, add salt
and white pepper and serve with crusts
in the plates. A shorter way is to cook
the barley tender, mash it to a paste and
put it into the stock and milk without
passing the barley through a sieve. In
that case no crusts need be served as
there will be barley grains in the soup.
142
SAN JPRANCISCO HOTEL GAZETTE'S
970- Potatoes, Maitre d'Hotel.
Pick out the smallest new potatoes,
scrape or pare, and boil them. Drain
away the water, put in a little fresh, and
lump of butter, salt and a spoonful of vin-
egar, and thicken slightly with flour ; boil
up and lastly shake in a spoonful of
chopped parsley. It is a thm, creamy
sauce like Venetian, without mushrooms,
and only enough to cover the potatoes.
971— Pigeon or Squab Pie.
Young pigeons, called squabs in this
country, are pigeonneauxini^rench. The
price varies greatly with locality ; we paid
8o cents a dozen. This is a pie with
brown gravy instead of white 's in chick
en pie.
Take 1 8 squabs, pick, singe, 9pen down
the back, draw, and divide in halves;
wash and dry them and flatten with the
cleaver. Pepper, salt and flour them on
both sides. Melt J^ pound of butter in
the baking pan the pie is to be made in,
lay in the squabs and ];)ake them light
brown. Pour into the pan about 2 quarts
of broth or water and continue tne bak-
ing. When done sufiiciently thicken the
gravy, add walnut catsup or a little Wor-
cestershire sauce and salt and pepper,
cover with a short crust and bake twenty
minutes longer. When the crust of a
meat pie gives out bti^fore the meal, bake
a thin crust by itself on a baking pan ; cut
it in squares and use to finish the. meal.
972 -Macaroni a la Geno se.
6 cups milk — 3 pints.
% cup sugar.
Butter size of an egg.
4 eggs or 8 yolks.
Grated lemon rind or other flavor.
Boil the milk with the sugar m it —
which prevents burning — dredge in the
sago, push the kettle to the back of the
stove, or set on bricks and cook about %
hour. Beat the eggs, mix all, bake in a
3 quart pan, about ^ hour more. Serve
with lemon syrup sauce — the transparent
sauce with lemon juice and rind in it.
Cost : 20 cents for over 2 quarts or 30 or-
ders.
975— Conmmon Sponge Cake.
2 cups granulated sugar — a pound
scant.
8 eggs. .
1 cup water— J^pmt.
4 rounded cups floui — 18 ounces.
2 large teaspoons baking powder.
Separate ihe eggs, the whites into a
good-sized bowl, the yolks into the mix-
ing pan. Put the sugar and water with
the yolks, and beat up until they are
light and thick. Mix the powder in the
flour by sifting together. Whip the
whites to a very firm froth, and when
they are ready stir the flour into the yolk
mixture, and mix in the whipped whites
last.
Cost : 24 cents for over 3 pounds.
Macaroni plain boiled, served with
Spanish sauce or any meat gravy poured
first in the dish, the macaroni in that and
a dredging of grated cheese on top.
973— Roasjing Ears Roasted.
Pull off the outside husks, but leave
the ears well covered, throw them in the
oven on the bottom, get up a good heat,
and they will be done in half an hour.
Pull off husks and silk, cut out one row
to start the eaters fairly.
974 -Sago Custard Pudding.
I heaped cup sago — % pound.
976— Butter for Four Thousand.
Bought 13 lots butter ranging 25,
20, 19, r5, 12 cents ; average 19 cents-
lbs 210 at 19, $39 00.
Bought lard 37 lbs at 14, $5 18.
Total, $45 08.
Ta ble butter kept entirely separate ; the
consumption is a fraction under % ounce
each person each meal ; when part butter
and part lard is used for cooking and the
whole butter and lard bill counted to-
gether, the consumption for all purposes
averages a fraction under one ounce each
person each meal and the cost is i^
cents each.
977' -Eggs for Four Thousand.
Bought 142 doz at 15 cents, $21 30.
COOKING jFOR profit.
'43
That is 1704 eggs; ess than ^ egg for
each person; but as they were ofifered
only for breakfast it allowed one egg
each for the one-third number and left
3.74 eggs for the cooking ; and when be-
sides that, the individuals who are not
expected to want eggs were counted out,
it left the usual 2 eggs apiece for proper
orders.
978— Potatoes to Four Thou. and.
fought 16 bushels ranging 50, 60, 75
cents.
Total, $9 95.
16 bushels are 960 pounds; about J^
lb each person each meal at cost of %
cent each. Potatoes lose one-third the
gross weight if pared raw.
g79— Fresh Vegetables and Fruits for
Four Thousand.
Bought at sundry times and some from
the garden to the amount of $14 00.
98O— Canned Fruits and Vegetables
for Four Thousand.
Bought vegetables 53 cans $ 795
Bought fruits, 60 cans n 25
Mushrooms, shrimps and lobster.
Scans 220
Total $21 40
Dinner
August 16.
Soup — consomme Claremont (6 qts 36
cents.)
Pike, a la Genoise (6 lbs gross and
sauce 60 cents.)
Potatoes French fried.
Boiled corned tongue and cabbage
(tongue 30, with cabbage 35 cents.)
Roast guinea chicken, currant jelly (8
fowls 2 00.)
Collops of beef, a la Macedoine (2 lbs
22, vegetables 10, 18 orders 32 cents.)
Epi;Tramme of lamb, Bordelaise (2 lbs,
16 orders 24 cents.)'
Calf's head in batter, sauce piquante
(J^ head 30, total 16 orders 45 cents.)
Cut-offcorn 20, hot slaw 5, squash 8,
tomatoes 10, potatoes 15 (58 cents.)
Baked farina pudding, vanilla sauce (5
pts and sauce 36 orders 32 cents.)
Blueberry shortcake with cream (4
cakes, 32 orders with cream 55 cents.)
Chocolate cup custard (2 qts, 24 cus-
tard cups, 20 cents.)
Butter sponge cake (i lb 10 cents.)
Milk, cream 60, coffee, tea, sugar,
bread, butter 52 (112 cents.)
Total $7 19 : 50 persons ; 14^ cents a
plate.
981— Consomme Claremont.
^ Clear consomme, like ro^'al, with crisp
light fried onipns in rings dropped in the
plates. Having the consomme prepared
and well flavored with meat extract and
catsup, cut some onions in slices across
and separate the slices into rings; throw
these into a pan of flour and dust well;
then into clean hot lard, and let fry yel-
low and dry. Drain free from grease,
and put a small proportion in each plate
as served. It requires a little practice to
fry onions this way successfully just as it
does to fry Saratoga chips. Claremont is
the name of a place and a palace.
982— Pike, a la Qenoise.
Place the fish in the baking pan with-
out splittmg open, but scored across
where the portions are to be taken off.
Slice a small carrot, piece of turnip, an
onion and stalk of celery into the pan,
and cut a slice of fat salt pork and mix
in. Add a bayleaf, salt, pepper and a
pint of soup stock. Bake brown with fre-
quent basting for over half an hour. Then
take up the fish wi:h a fish-slice carefully
into a dibh. Pour off the grease from the
baking pan and put in a pint of stock
a^ain, a spoonful of tomatoes or tomato
catsup and }^ cup wine; let boil up till
the fish glaze in the pan is all dissolved,
thicken slightly and strain for sauce to
the fish.
983~Potatoes Frpnoh-Frle'.
The common way. Cut raw potatoes
144
SAN FRANCISCO HOTEL GAZETTE'S
lengthwise in strips about the size of a
little finger and fry in a kettle of lard.
As fried potatoes are generally prepared
in haste to order it should be remember-
ed that they rise and float in the iat when
done and the color they may take on in-
stantly in fat that is too hot is no sign
that they are not still raw and unfit to
serve— wait till they float.
984— Roast Guin3a Chicken.
Young guinea fowls are more like par-
tridges than like common chickens. Roast
them in the usual way with a chicken
stuffing, and serve currant or cranberry
jelly in small saucers or chips separately.
985— Collops of Beef, a la Mace*
doine.
broth and seasonings and let dry down
until glazed. Serve cuts with Bordelaise
sauce in the dish and ornamen. with
shapes of fried bread.
987~Bordelaise Sauce.
^ Collops are sinall steaks. ^ Almost any
piece of meat will do for this dish but the
pieces must be sliced thin and trimmed
to be nearly round. Flatten them with
the cleaver, salt and pepper and flour
them on both sides.
Fry a minced onion in 4 spoonfuls of
roast meat fat, and when it begins to
color lay in the collops and brown them.
Pour in a pint of water or stock, little
Worcestershire sauce, salt and pepper
and let the collops continue stewing in
the sauce until tender, the grease to be
skimmed ofl'as it rises. I
The Macedoine of vegetables cannot j
be made to advantage without good green
peas, either garden or French canned, as
It is the mixture of colors of vegetables
that make.' the dish a good one. Cut
gieces of canot, turnip and other vegeta-
les in dice and boil them ; mix a cupful
of these with a cupful of green peas — as
many peas as of tne others altogether —
season with salt and butter, or some
white sauce, dish up a spoonful of the
Macedoine as a border, and a coUop
glazed with its own thick sauce in the
middle.
It is brown sauce with minced garlic,
ham, shalot, claret, cayenne and lemon
juice. Take a few shreds of lean cooked
ham — only enough for a flavoring— and
mince and pound it fine, boil it in a pint of
brown sauce or veal gravy, or use Spanish
sauce if not too much tomatoes in it.
Add while boiling a bay leaf, two or
three cloves and a piece of mace and
pinch of cayenne. In another saucepan
put a tablespoon of minced young onion
and a clove of garlic crushed and minced
and a spoonful of oil, and stir over the
fire to cook. Strain the seasoned brown
sauce into it, and a cup of claret and let
boil down, skimming off the oil and scum
as it rises, and add lemon juice and a
spoonful more wine to brighten it by
causing more scum to rise. Bordelaise
means of Bordeaux, the part of France
whence claret wine comes.
988— Calf's Head Fried in Batter.
Boil a calf's head and save the liquor
for soup. Take out the bones, put the
meat in; press between 2 dishes. A
calf's head generally requires one hour's
boiling but large ones may take two
hours.
When the head is cold take half and
cut in narrow slices about finger size, salt
and pepper them, dip in thin batter same
as kromeskies or fritters and fry light-col-
ored. Serve sauce in the dish and the
meat in it but not covered.
986— Epigramme of Lamb, Bordelaise.
Divide the breasts of lamb or mutton
in strips by sawing through the bones,
cook them in a deep baking pan with
989— Cut-off Corn.
Boil roasting ears half an hour; then
shave the corn off the cob and season it
the same as canned com with butter, salt
and milk.
S90— Sauco Piquante.
Is brown caper sauce, having capers.
COOKING FOR PROFIT,
145
minced young onion and small bunch of
seasoning herbs boiled in either brown
meat gravy or Spanish sauce and the
herbs taken out without straining.
991— Baked Farini Puddirg.
8 cups milk — 2 quarts.
I heaped cup farma— 7 ounces.
Small cup sugar — 6 ounces.
54 cup butter— 4 ounces.
5^ eggs (or 8 yolks.)
Boil the milk with the sugar m it, and
sprinkle in the farina dry, beating all the
while with the wire and egg whisk as if
making mush. Let the farma cook slow-
ly half an hour or more, then mix in the
butter and beaten eggs. Serve with
sauce. Cost : 30 cents for 5 pints or 35
to 40 orders.
992~-Blueberry Shortcake.
Average cost i y^ cents each person
each meal; giving half a pint of milk and
a gill of cream to each person — some of
it used in the cooking and ice cream,
however.
Made the same way as strawberry
shortcake and others as at No. 397. Pick
over the blueberries, mix a cup of sugar
in two quarts, and stir them about enough
to draw juice to disiolve the sugar.
Spread on split shortcakes, made large
but thin, cut in eighths and serve with
cream.
993 -Chocolate Cup Custard.
Make same as boiled custard, No, 1^6,
and add a tablespoon of grated common
chocolate. An ounce of chocolate is
sufficient for that quantity of custard
trebled, and serves for the orders of 40
persons. The surplus chocolate thai was
too much for breakfast, can sometimes be
utilized in this way. A flavoring of va-
nilla improves it.
994 — Milk and Cream for Four
Thousand.
Bought milk, regular supply,
Ao days, 30 qts. a cay,
800 qts*@ 3 cents $2400
Bought muk and buttermilk
irregularly 6 weeks 140 qts.
@ 3 cents 4 20
Bought cream 102 qts. @ 20
cents 20 40
Total $48 60
995
Tot I Cost of Provisions for
Four Itiousand.
Groceries, including canned goods»
coffee, flour, meal, yeast, sugar, baking
powder $124 52
Meat, fish and poultry 140 92
Milk and cream 48 60
Butter and lard 45 08
Eggs 21 30
Potatoes 9 95
Fresh vegetables and fruit 14 00
Total $40437
996- To Save Twenty Do.lars a
Week.
The above is a fraction — about the
ninth of a cent over 10 cents a meal
average, including the extravagance of
the i6-cent and 17-cent dinners, the ^4-
cent wedding breakfast and the birth day
suppers.
That is an expense of 30 cents a day
for each person, or $2.10 a week, for liv-
ing on the fat of the land and having
choice of nearly all the desirable dishes
with milk and cream without stint and
first quality of butter, coffee and bread.
It does not seem very high, not even when
the additional expenses are added. Yet
as an incentive to carefulness it should
be borne m mind that a saving of but
one cent a meal on 4,000 will yield 40
dollars ; it reduced by 2 cents 80 dollars
will be saved and if the meals can be
held down 3 cents, or at 7 cents a meal
there will be a savmg over our figures of
120 dollars, or for 6 weeks a saving of 20
dollars a week on provisions alone. This
is why it pays to give good wages to a
cook who knows how and is willing^ to
keep down the expenses hy avoiding
waste and profusion. The dinners can
be kept down to 10 cents and breakfasts
and suppers to 6 cents and the average of
7 cents all around will easily be main-
tained; that is 21 cents a day for each
person or about $1 50 a week. As a rule
146
SAN FRANCISCO HOTEL GAZETTE'S
supper is the cheapest meal, breakfast a
little hip;her, dinner costs as much as both
the other meals put together ; where din-
ner rules at 12 cents breakfast will cost 7
and supper 5 ; where lunch is served and
a 5 or 6 o'clock dinner, the lunch is or
ought to be as cheap as the ordi nary
supoer.
Dinner.
August 17.
Soup — Potage Alexandrina (7 qts 40
cents.)
Whitefish a la Cardinal {4 lbs and trim-
mings, 65 cents.)
Potato cruUs.
Cold tongue.
Potato salad (10 cents.)
Roast beef (2 ribs 5 lbs net, 70 cents.)
Roast Pork a TAnglaise (6 lbs and
dressing, 70 cents.)
Veal cutlets a la Maintenon (20 orders,
45 cents.)
Calves brains, sauce remoulade (6 or-
ders, 12 cents.)
Farina fritters, lemon flavor (cold pud-
ding from yesterday, say, 10 cents.)
Fried carrots 6, beets 4, squash 10,
grated com 20, tomatoes 10, potatoes
IS (65 cents.)
Baked cabinet pudding (meringued
2j^ qts 30 orders, 35 cents.)
Pineapple cream pie (2 cans, 5 pies
open, thin, 65 cents.)
Peach sherbet (No. 235; with can
peaches and 2 qts water, etc., 65 cents.)
Queen cakes (No. 1007; 3 lbs 36
cents.)
Nuts, raisins, cheese, crackers, pickles
(52 cents.)
Milk, cream 60, coffee, tea, bread,
butter 48 (108 cents.)
Total, $7 48; 52 persons; 1454 cents
a plate.
SBT—Polage Alexandrina.
It is a vegetable puree soup spotted
with a jardiniere of mixed vegetables
cooked separately. Set the strained soup
stock over the fire with a cup of raw rice,
a quart of green peas, a large turnip,
squash, celery, kohl-rabi, leaks and
onions, all in smaller quantity than the
peas, and a piece of lean salt pork.
Cook the vegetables soft, then pass them,
the rice, and the stock together through
a strainer. It is like green peas soup.
Prepare a small quantity of carrot,
turnip and parsnip, or scjuash or other
vegetables cut in small dice, and boiled
separately, a spoonful of green peas or
flageolets or haricots verts, and mix in
and season to taste.
998 -Whitefish a la Cardinal.
Lay the fsh open in a baking pan,
spread over with lobster paste made the
same as for lobster croquettes, dredge a
small amount of cracker dust on top and
bake, basting once with butter. Serve
cuts with cardinal sauce in the dish, and
some special form of potatoes.
999— Cardinal Sauce.
Anything a la cardinal may be expected
to be red or have red ornaments. Cardi-
nal red being the color of the robe worn
by the Cardinals on State occasions.
Make butter sauce and make it red or
at least pink with pounded red lobster
meat and shrimp passed through a seive,
add cayenne and lemon juice io this
sauce. Lobster coral — the roe — is used
for this purpose where it can be obtained.
1000— Potato Crulls.
There are small machines of the apple-
parer class, which cut potatoes in spiral
shavings called crulls or curis. Fry these
in the usual way of fried potatoes, dram,
dust with fine salt; serve one with each
plate of fish. ♦
1001— R:ast Pork, a I'Anglaise.
Pork with sage and onions.
Take the bone out of a shoulder or loin
of pork. Mince a large onion, throw it
in a frying pan with a spoonful of fat,
and stir it over th^ fire ; put in a table-
spoonful of powdered sage, some salt and
pepper. Spread the minced onion upon
the meat and put some in the cavity
where the bone was taken out; roll up,
COOKING J^OR PROFIT.
W
tie with twine, roast in a pan till well done.
Take up, pour cfif the fat and make gravy
in the pan with water added to the sea-
soned glazed that remains, or else pour
brown sauce in and let it boil up. Stir
in a tablespoon of made mustard, and
strain the sauce.
1002- Veal Cu.let?, a la Maintenon.
Cut veal steaks from the best part,
(using the remaining pieces for stews)
very thin and about two and a half inches
wide. Make a well seasoned mince like
that for kromeskies. No. 961 ; or chicken
croquette mixture. Spread the mince
on the cutlets, roll them into a cushion
shape, place close together in a buttered
pan, pour a few spoonfuls of seasoned
broth and mmced mushrooms and pars-
ley in the spaces ; sitt cracker dust on
top, and bake about half an hour.
Serve with a brown sauce poured un-
der and garnish with croutons and lemon
slices dipped in parsley.
1003— Calves' 3rains in Batter, Re-
moulade.
Boil the brains, perhaps those saved
from one calf s head will be enough to
fill the bill; and when cold cut in small
pieces and put them in a dish of vinegar
and water with salt and pepper. When
to be cooked again drain the pieces, roll
in flour, then dip in thin fnlter batter
and drop into hot lard. Fry light-color-
ed and serve with remoulade sauce.
1004— Farina Fritfers.
Make farina cake or pudding and let it
become cold, then slice it in long but
narrow pieces, dip in egg and cracker
meal and fry brown. Roll the fritters in
powdered sugar and serve without sauce.
The sugar may be flavored by grating
lemon or orange rind into it, or dropping
vanilla extract and stirring it about.
1005— Fi id Carrots.
Cut in long strips, boil in water, drain.
salt well, shake about in a pan of flour
and fry the same as fried potatoes.
1006— Grated Crn.
Boil ears of green corn and grate off
the cob instead of cutting as for cut-off"
corn. Season the grated corn with but-
ter, salt and a spoonful or two of cream,
and serve as a vegetable same as Summer
squash.
1007 -Queen Cakes.
Queen cake is the best white cake with
sultana raisins, citron and currant ; a fine
white fruit cake.
Make the best white cake. No. 622 ;
and add about a cupful of each of the
fniits. The greenest new-made citron
should be chosen as it looks better in the
cake than the dark pieces. Can be
baked in one mould, or this way :
Having made the cake mixture put it
in small muffin pans or gem pans to
bake, and frost the tops when done.
Costs a trifle more than other kinds,
chiefly because it takes more weight to
serve small cakes frosted to each order
than in slices.
1008— Baked Cabinet Pudding.
It is made with slices of cake and
citron in small slips ; custard poured over
and baked, and then frosted on top like
lemon pie.
Take slices of cake of any sort, but
sponge cake is the best, and enough to
half fill a three-quart pudding pan.
Place one layer of cake in the pan and
drop in bits of butter and shreds of
citron, another layer on that and butter
and citron again.
Mix three eggs in four cups of milk —
no sugar needed — and flavor with grated
lemon rind and juice. Pour it over the
cake in the pan, cover with a sheet of
buttered paper, bake about half an houf .
Frost over with four whites whipped up
firm, and four tablespoons sugar stirred
in. Serve with sweetened cream.
Costs twenty-nine cents for four pints
without frosting or sauce, but it uses up
dry slices of cake at full value. Brandy
148
SAN FRANCISCO HOTEL GAZETTE'S
is added to this pudding when it is
wanted richer.
1009— Pineapple Cream Pie.
I quart pineapple — 2 cans.
ijl cups sugar — 12 ounces.
I cup cream.
12 yolks of eggs.
If fresh pineapple grate it ; if cans save
the juice for sauces and mince the fruit
first and then mash it, and stir it over the
fire in a saucepan with the sugar for a few
minutes ; add the cream and the yolks
well beaten and fill into small, open
pies, these mixtures being richer than
ordinary fruits. The same mixture stir-
red over the fire after the yolks are added
makes a rich pineapple conserve for
spreading on layer cakes and filling tart-
lets. Use the whites of eggs for frosting
cabinet pudding and in the sherbet.
Cost, according to pineapple, probably
sixty cents for four pies.
age meals.
Average breakfast order :
Fruit or oatmeal 2 ounces
Beefsteak or chop 2
Ham and bacon i
Eggs or omelet, 2 eggs 3
Potatoes 2
Roll, corn bread, toast 3
Sugar I
Butter I
Wafiie or 2 cakes 2
Total 17 ounces
And ^ pint of cofiee or tea and the
same of milk or water.
1010— How Much They Eat.
To serve four thousand meals required
solid food as follows :
Flour and meal 603 pounds made
into bread and pastry was, say 800 lbs
Oatmeal and wheat 62 pounds
made into mush was say 150 '*
Rice, tapioca, starch, beans, 28
pounds made 85 "
Meat, fish and poultry 1213 "
Sugar 276 '*
Eggs 170 "
Butter and lard 247 "
Potatoes 960 pounds less Yi by
parin;4 640 "
Canned goods 12 1 average 2
pounds solid 242 "
Green vegetables and fruits,
about 170 "
Sundries in grocery bill 2 34 "
Total 4227 lbs
That is about 1 pound and ^ ounce
to each person each meal. Discarding
the fractions and leaving the 227 pounds
to represent the waste left on the plates,
we have one pound of solid food as the
reauirement for each person three times
a day. We are dealing now with aver-
ages and these are examples of the aver-
Average dinner order :
Soup 54 plate with crackers. . . 4 ozs
Fish with potato or bread 3 "
Roast meat, thin slice i^"
Entree, stuffed chicken or veal 25?"
Vegetables 3 kinds 6 "
Pastry or ice cream 3 "
P. read, butter, nuts, fruit 2 "
Total 22 ozs
And a pint of milk or water.
A large proportion of the people never
take soup m Summer and aboutas many
do not order fish, but perhaps take more
meat dishes and pastry, and a few make
a meal principally of vegetables.
Average supper order :
Fruit or mush 2 ounces
Meat hot or cold 2 "
Roll and muffin 3 "
Baked potato 3 "
Butter I "
Sugar I "
Cake I "
Total 13 ounces
And a pint of cofiee, tea or milk.
1011— How Much They Drink.
To serve four thousand meals required :
Milk and cream 1042 quarts
Cofiee at i lb for 2 gallons 240 '*
Tea at I lb for s gtiUcns. . 40 "
Total 1322 quarts
Which is Vi quart each person each*
meal. While some drink water exclu-
COOKING FOR PROFIT,
149
sively there are others who take double
shares in the milk which is one of the
most important items in the menu. The
best reason that many city people can
give for spending the Summer at a coun-
try house is the benefit to be derived
from an abundant supply of pure milk
and cream.
the vegetables in the ponsomme. Have
some very small and thin pieces of toast
ready and drop two or three in each
plate.
Dinner.
August 1 8.
Soup — Consomme paysanne (7 qts 42
cents.)
Fried sunfish, a la Margate (string of
30 panfish, s lb 40 cents."
Potatoes stuffed.
Sliced cucumbers, potato salad, olives
(20 cents.)
Boiled leg of mutton, caper sauce (4 lbs |
55 cents.)
Ruast beef (loin 4 lbs 52 cents.)
Chicken pot pie (5 fowls 125, with
trimmings, 140 cents.)
Small fillecs of beef a la Creole (2 lbs
and sauce, 30 cents.)
Virginia grated com pudding (25
cents.)
Lima beans 7, mashed turnips 4,
browned carrots 5, tomatoes 12, potatoes
15 (46 cents.)
Steamed cabinet pudding (36 orders,
50 cents.)
Sweet potato pie (5 pies 43 cents.)
Vanilla ice cream (3^ qts 75 cents.)
Cocoanut macaroons (same as No.
457 ; doubled, 26 cents.)
Apple, peaches, nuts, crackers, cheese
(53 cents.)
Milk, cream 66, coffee, tea, sugar,
bread, butter 53 (irg cents.)
Total, $8 13; 54 persons; 15 cents a
plate.
1013— Fried Panfish, a la Margate.
Dip small fish in flour and fry in a pan
of hot lard.
To garnish, have ready a pint of young
green peas, fry them in lard or clear but-
ter, not too hot, until they are dry but
very bright green, like parched peas in
taste. Shake them up m a little fresh
butter and serve a spoonful around the
fish. Margate is a pleasure resort and
fishing place.
1012—Consomme Paysanne.
Clear consomme with vegetables like
jardiniere and Brunoise but the specialty
of shred cabbage in addition. Paysanne
means peasant-county style. For the
vegetables take the smallest vegetable
spoon and scoop out carrots, squash,
turnips of two colors, or whatever may be
available in the vegetable line, size of
peas, boil them along with a handful or
two of cabbage shred fine as if for slaw ;
draw away the water when done, and put
1014— Potatoes Stuffed.
Select medium potatoes all of one size
and cat off the ends and bake. When
the potatoes are done scoop out_the in-
side, mash and season, then put it back
into the shells, set them on end in the
baking pan and keep m the oven till
wanted. Serve with fish but on a separate
plate or dish.
1015— Chicken Pot Pie, Country Style.
Cut up five fowls in joints and boil in
water barely enough to cover, and time
according to age. Old fowls make good
pies if allowed two or three hours to stew
tender. Add a seasoning of sa t pork
and onion, parsley, salt and pepper.
When done add milk to make sauce suf-
ficient, thicken till like thin sauce and
turn the stew into a pan that will go in
the oven. Make up pot pie dumpling
batter as elsewhere directed, drop spoon-
fuls all over the surface and bake twenty
minutes or more.
1016— Sma I Fillets of Beef, a la
Creole.
Small beefsteak pieces sauteed and
stewed tender and put in tomato sauce.
To saute the meat put in the frying pan
first a minced onion and piece of garlic
along with butter or oil, and thin pieces
^50
SAN FRANCISCO HOTEL GAZETTE'S
of steak on top. When the onion and
steaks begin to brown, add soup stock in
small quantity and put on the lid and
keep it simmering. Fill up with tomato
sauce, or Spanish sauce with tomatoes
added, just before time to serve. Gam
ish with croutons of fried brfead.
1017— Grated Corrr Pudding.
Grate cooked corn off the cob ; to a
quart add four yolks eggs, half cup of
milk, half cup of butter, salt and pmch
of white pepper. Put in a tin pan and
bake. Serve as a vegetable, a spoonful
in a small dish.
1018— Browned Garrots.
Steam or boil first ; put the carrots in a
pan in the oven with a spoonful of roast
meat fat and bake brown. Dredge salt.
1019— Steamed Cabinet Puddings.
Individual; in custard cups.
Take as many slices of cake as will fill
a two-quart pan.
y^ cup butter.
^ cup citron shred fine.
6 cups milk.
8 eggs.
J^ cup currant jelly.
Spread the slices of cake one side with
butter the other with jelly, very tliinly ;
put three or four together cut in dice,
mix the shred citron with the cake and
fill custard cups or deep muffin pans.
Mix the egG^s and milk together— no
sugar needed— and pour over the cake,
press down with a teaspoon after it has
soaked a short time, then steam about
half an hour.
Turn the puddings out in saucers to
serve, and there ought to be either a
spoonful of whipped cream or egg mer-
ingue on top and the meringue browned
with a red hot shovel held over it.
1020— Sliced Sweet P^tat) Pie.
Steam a few sweet potatoes and let get
cold. Roll out four or five pie crusts,
slice the sweet potatoes thin and lay in
slices enough to a little more than cover
the bottoms. Strew in sugar enou :h t^
cover the potato slices, and then half a
dozen bits of butter size ot filberts and on j
blade of mace broken up in each pie. Pour
in a quarter cup of wine, or brandy and
water and bake without a top crust slowly
and dry.
1021— Cocoanut Ma aroons.
Make as at No. 457 ; but use desiccated
cocoanut instead of almonds. When
you have cake icing left over it can be
used to advantage in this way.
How V.uch tD Serve,
It is needless to ofier Mrs. Tingee the
advice to dish up light as her failing is
in that direction already ; I have seen her
serve portions to her best boarders that I
should consider only the scrapings of the
dishes, and have seen her boarders, not
caring to touch the blackened scraps of
meat which she set before them for tea,
make the repast of two thin slices of
baker's bread and butter and a cup of
weak tea with apparent content. I can
only account for their staying to board at
such a table by supposing that there were
other reasons stronger than the love of
eating which prevented them from ex-
ercising a free choice and going some-
where else. But in nearly all more open
and public houses the failing is in quite
the opposite waj^. To hear the waiters in
many places trying to cajole or bully the
cooks into dishing up two or three pounds
to each person one would think their iove
for those they wait on is stronger than a
brother's, ana that their scnsiuveness at
the disgrace of only taking a man just
what he can eat and nothing to^ waste
ought to excite our most sympathetic con-
sideration. There are young proprietors
and managers, too, working for popu-
larity who make mistakes in this line It
may be good policy in some circumstances
to make a show of that sort of liberality
which gives three times as much as the
average man or woman consumes; in
such a case let it be breads and vege-
tables that are condemned to be thrown
away, and always serve the meats small.
As some have but little idea of quantities
COOKING JFOR PROFIT,
15^
in pounds and ounces, let us observe that
ten eggs are a pound and two eggs are
three ounces, and enough for nearly every
person. If we should set five dishes of
eggs each containing two fried, it would
certainly look like a profuse allowance,
yet there would only be the alloted pound.
Take away a dish and replace it with one
of meat same weight ; take away another
and give potatoes or fried oysters, fish,
or mush of its weight ; take another and
give bread, and take the fourth and bring
m its place batter cakes and there is but
the allotted pound of solids yet, although
a good and complete meal. These things
are worth considering b;:cause thejr are
related to the difficulty there is of living
in this world, for it is not what we eat but
what we waste that makes board so high.
A man in business ought to have tact
enough to relax a rule in economy at the
right time but some have not. I stopped
somewhere recently where they only
served one egg to a dish, with small
piece of ham. I have forgotten where it
was but as there is no unpleasant im-
pression attached to the remembrance it
must have beeji a good table with enough
of other things, where nobody was dis-
pleased, and certainly at our Summer
house at Unitah Lake, where there was
no Lt ntor restraint, about half the orders
that '-ame were for one egg only, but eggs
are staple and common and that does
not excuse the mistake of old Mr. Stick-
tite at his Union Depot Hotel at Jimson-
vale with his asparagus. When the
crowd of passengers looked over his bill
of fare and snw "asparagus," notprmted
but written in, they looked around and
at each other as if to say, "What a lib-
eral man," and "What an excellent din-
ner we shall have." But when it was
brought in, three poor little infant stalks
counted without a miss to each plate
the s.i.timent changed to a dry little
lau^h and all fell to finding fault in-
discriminately wiih everything on the
board. The dinner would have been
well enoui^h without the asparagus; it
was not expected; why did he have it?
For poi;ularity, or course ; to make peo-
ple say he was liberal, but he failed
through not giving enough ; it did more
harm than good. So it was at the Hotel
Kaniastic at Fantastic Beach, when they
uud to Live a i i.^h-toned Sunday dinner
N.iui l.u\i;.d fillet of beef and cooked one
fillet, foiur pounds, for near a hundred
people. Your guests who can afford to
pay three or four dollars a day are likely
to be aware of the merits of the tender-
loin, at least these were, and everybody
ordered it, so altogether it was shaved off
in slices as thin as card board and all the
first half were thereby made as mad as
high-toned people dare to get, the other
half got none at all and I don't know which
end thought they were the worst treated,
but probably the hotel lost custom enough
to have paid for several fillets. If I were
giving spring chicken for breakfast for
the fust time in the season notwithstand-
ing the two-ounce rule in all else I would
give half a pound of chicken to every
order, drop off all other kinds of meat for
that meal and give the other half pound
in the best of breads and sauce and trim-
mings to the chicken.
Dinner.
August 19.
Soup— Calf s head, a la Portuguaise
(6 qts 48 cents.)
Perch, water souchet (6 lbs gross, 48
cents.) '
Potatoes a la poulette.
Boiled bacon and greens (16 cents.)
Roast beef (2 ribs short, 4 lbs 52 cents.)
Roast lamb, mint sauce (quarter, 7 lbs
90 cents.)
Chicken giblets saute with rice (16 or-
ders, 20 cents.)
Lobster cutlets, a la Victoria (12 or-
ders, 22 cents.)
Green corn pudding (25 cents.)
Sweet potatoes 20, string beans 3, tur-
nips 3, squash 8, tomatoes 6, potatoes 15
(55 cents.)
B;,iled sago pudding (with sauce 12
orders, 20 cents.)
Apple pie (5 pies, 40 cents.)
Lemon ice cream (3^ qts 75 cents.)
Orange butter cake (2 cakes i^ lbs 21
cents.)
Friit, nuts, cheese, crackers, pickles
(52 cents.)
Milk, cream 60, coffee, tea, sugar,
bread, butter 50 (no cents.)
Total, $6 96; 50 persons; 14 cents a
plate.
1022— Calfs Head Soup, Portuguaise.
It is a vegetable soup with barley, and
1^2
SAN FRANCISCO HOTEL GAZETTE'S
calf s head cut in dice in it and a small
proportion of tomatoes.
1023— Perch Water Souchet.
A water souchet— -called "souchy" by
English cooks— is fish steaks or fillets
stewed in a very little water with herb
seasonings and served on toast with some
of the broth over the toast.
Slice the fish if large or split and cut in
quarters if small, lay the pieces in a
bright pan with a small bunch of parsley
and green thyme and two or three green
onions ; add salt and pepper to season,
fill up with water enough just to cover the
fish and stew gently at the side of the
range about half an hour, skimming off the
scum that rises. Take out the herbs and
•onions and serve the fish from the pan on
slices of buttered toast moistened with
the fish liquor.
or water. This makes a stiif sauce. Put
in the lobster paste and stir all together.
Season with a light grating of nutmeg,
salt, cayenne and juice of half a lemon.
Set it away in the refrigerator. When
cold make it in small cutlet shapes, egg
and bread them, fry light colored in k
kettle of lard. Boil four or five eggs hard
and quarter them lengthwise. Serve
tomato sauce or cardinal sauce in the
dish, the lobster cutlet in it, a quarter of
egg and a crouton of fried bread.
1024— Potatoes a la Poulette.
1027--Green Corn Pudding.
Shaved cooked com off the cob, or
use canned com pounded to a half-
paste. To a quart add one cup milk,
naif a cup butter and four egg^s and salt
j and white pepper to season. Bake in a
puddinsc pan ; serve as a vegetable entree
m flat dishes. This can be made much
richer if wanted so, with more milk and
yolks of eggs and is a very popular dish.
Parisienne potatoes in yellow sauce.
Steam or boil the potatoes without break-
ing. Make butter sauce, add to it the
yolk of an egg, salt, .white pepper and
juiceof half a lemon. Put the potatoes
m the sauce ; serve with fish.
1023— Chicken Giblefs Saute, with
Rice.
Cut the giblets in small pieces all of
one size and steep in cold water. Fry a
minced onion in ham or bacon fat, then
put in the giblets and fry (saute) them
Brown. Put in water lo nearly cover,
season with powdered herbs or Worcester-
shire sauce, salt and pepper, and let stew
with a lid on till quite tender, then skim
and thicken the sauce and serve with rice
in the dish like a curry.
1026— Lobster Cutlets, a la Victo ia.
Take half a can of lobster and pound
it to a paste. Put in a saucepan, half a
cup butter and one small cup flour and
stir them over the fire and when hot and
well mingled, add a cup of boiling broth
1028— Boiled Sago Pudding.
4 cups milk.
2 tablespoons sugar.
1 cup sago.
Butter size of an egg.
2 eggs or the yolks only.
Boil the milk with the sugar in it, shake
in the sago and keep it stirred up for a
few minutes, let cook slowly with the lid
on for about half an hour, set where it
will not burn on bricks at back of the
range. Then beat in the butter and
eggs. Serve with sauce.
1029— Work and Wages.
Counting up to the 13th of August
we only had an average of twenty -three
paying people in the house including the
owner and his familv. Mrs. Tingee and
her two or three girls, and a boy in the
yard could take care of that numbe-
easily ; but it has to be according to style.
There is the Summerland House at Uni-
tah running half the time with but seven-
ty-five paying people and eighty-five
"help." At this house we are oetween
styles and have nine employes to the*
average ♦^wenty-three guests, and some-
COOKING FOR PROFIT.
'53
times have ten. There is a fraction of a \
person somewhere, perhaps that is the
Baby, but we will not let fractions trouble
us when tney are but small, so of the
four thousand meals consumed eleven
hnndred and thirty-four have gone to the
help and the twenty-three guests have
to pay for them as well as the two thous-
and eii^ht hundred and ninety-ei.^ht
meals for themselves, all at ten cents a
meal, discard in.:::^ the ninth of a cent frac-
tion as usual ifor the sake of lucidity.
Besides this co.nes the wa^es paid for
carrying on the work of the place to
swell the expense account to nearly
donble. As most people are sensitive on
the subject of the amount ot compensa-
tion they can command, I will not "give
away" anybody but will give the sum
total for the bunch of us. There was
one whom I have reason to suppose took
his li^ht employment as the price of his
board during his Summer vacation, and
cost the house nothing in cash ; another,
perhaps, had his compensation contin-
gent upon the amount of the profits ; two
of the workers were hired by the year at
country wa^es, and the girls who did the
table waiting were at the usual house-
girl prices. The cook for this short sea-
son received as much pay as the chief
cook at the best of the two hotels at the
depot and a little more than the chief
cook at Black's, which was a fancy price
for this small house to pay, yet neither
of those chief cooks would nave taken the
situation or done the work because it is
mixed, both meat and pastry, and be-
cause it is mixed other ways; tor there
are some things which look natural
enough but which it is impossible for a
limited and graded, bound and restricted,
enthralled and restrained cook to do.
I don't know why the French cooks sim-
ply say it is m\\:^os-seebLe for them to
do so and that is all there is of it — as, for
instance, it is quite possible for fishes to
fly, I have seen them do it in the tropics,
but it is impossible for the chief cook of
a full-grown hotel to clean fish, and
equally impossible for his second cook to
pass dirty dishes* over to tne next table,
however much they may be in his way on
his own table, — it isn't his business to
gather up dishes.
These impossibilities often cause em-
barrassment in small houses where per-
haps there is not yard-man enough to go
droun, or where, it may be, there is no
yard man but the proprietor or his clerk,
and as they will not clean the fish for the
cook and the cook cannot cook it with-
out being cleaned of course there is
nothing for that cook and his second to
do and they step out. The small houses
then hunt up a woman cook, for they
are generally more pliable ; they either do
not know of those iron-clad rules of the
kitchen, or, knowing them, with the nat-
ural mulishness of woman they choose
to do the other way and go right on
earning the wa2:es. There are said to be
a few first-class female cooks getting as
high wages as the same grade of male
cooks. Without the least intention of
saying what ought to be and only stating
facts the highest wages I have ever known
a woman to receive for cooking in a small
hotel both meat and pastry, was fifty dol-
lars a month. There are thousand of
them working in hotels and boarding-
houses at five dollars a week, whose work
is but little above common labor. There
is no doubt but there is a demand for
skillful, bill-of-fare, women cooks; such
can always secure good situations with
sufficient help at about ten dollars a week
in any part of this country, board and
lodging, of course, in addition. It is on
that figure I will base future estimates of
the cost of board in country houses.
In the present instance, however, I have
the actualities to draw froni and find that
the sum total of wages paid for the six
weeks was three hundred and twelve dol-
lars.
1030— Laundry Work.
The washing of table cloths and nap-
kins is an expense large enough to change
the grade of the house that cannot a.^ord
it from the one that can ; it must be paid
for by the boarders and consequently af-
fects the price of board. In such a house
as the one we write of, however, it is not
practicable to make a separate account
of it. Good hotel managers expect the
i money earned by the laundry to pay its
I way and pay for the laundry work of the
house ; probably such was the case here
and it need not affect our estimates.
1031— Fuel and Light.
This item I could not get with perfect
rS4
SAN FRANCISCO HOTEL GAZETTE'S
exactness but can approximate closely.
Our John has it as part cf his yearly con-
tract that he shall in Winter provide
twenty cords of wood for the Summer
business. He claims that he had this
Spring twenty-two cords, and having but
seven cords left we must have used fifteen
cords in six weeks. That includes the
laundry and dining-room f res, and allow-
ance has to be made for the wood being
at least half of it dry and decaying bass-
wood that bums away like paper. Of
such wood in six weeks we may have
burned enough in the kitchen to be
equivalent to eight cords of sound wood
worth in the country three dollars a cord
or twenty-four dollars.
The house has consumed twenty-five
gallons of coal oil of which the dming-
room and kitchen cannot have used more
than lo, or $2 worth.
1032-lce,
Mr. Farewell has contract with one of
the neighbors, by which he hauls all the
ice he needs for the season from said
neighbor's ice-house for a compensation
of $15. All the ice used for freezing
creams has been allowed for in counting
cost ; for this portion of the season allow
for ice otherwise used $10.
1033— Total Cost of Board.
Provisions for 23 boarders 42 days $290.70
Wages of employes 6 weeks 312.00
Provisions for employes 42 days 113.67
Fuel, light, ice 36.00
Total...... $752.37
This is within a fraction of 26 cents a
meal for the paying people and is $5.45
a week each as the actual cost of hrst-
class board and middle-class table ser-
vice.
1034— How Much Profit?
This house charges $10 a week for
board and lodging, transient meals are
50 cents and therefore average half profit,
while there is a margin on regular board-
ers of $4.55 a week each and a total of
$627 63 for the six weeks, or over $100
a week out of which to pay the bed rooms
and rent, the laundry and chamber work
having already been paid for in this
estimate, which includes the help em-
ployed. The latter part of the season is
the best; there are now in the house 40
boarders to 11 "help," yielding a profit
of $182 a week. If a man can have a
season of only 10 weeks at that average
and these prices he makes $1,820 out of
a small house; a sum large enough to
tempt many to try the business. The
owner of the place and his family are
properly counted as boarders in every
calculation of expense, having placed the
manager and housekeeper in position to
relieve them from any active participation.
If the manager and housekeeper were
to get married and, with this book for
their guide, were to become the landlord
and landlady of the house they would
have a still better rate of profit to expect
than the figures above, for thty would
have in adcfition the salaries which they
now enjoy, to go a long way towards
paying their rent.
The cost of sleeping people consists
chiefly in the laundry work involved in
changing the bedding'after every sleeper.
Two sheets, a pillow slip and one or two
towels are expected to^ be washed after
every departure, which, put out at
schedule rates would cost 35 cents for a
bed that only yielded 50 cents. For
regular boarders the changes are made
only twice or it may be once a week ex-
cept towels, and reason is found in that
for making a difference in rates for regu-
lar and transient. The cost of laundry
work has also to be reduced to the
smallest sum by having it done at home.
Dinnor.
August 20.
Soup — Corn and tomato (7 qts 40
cents.)
Halibut, Maryland style (4 lbs 50, trim-
mings 20, 70 cents.)
Fried hominy.
Boiled chicken with salt pork (5 .fowls
I 25, pork 12, and sauce 140 cents.)
Roast beef (3 ribs short, 7 lbs 90 cer ts.)
Lyonaise of liver with fried crusts (10
orders, 12 cents.)
Queen fritters, vanilla sauce (65 cents.)
Browned sweet potatoes 25, lima beans
6, com 10, cabbage 6, potatoes 13 (60
COOKING FOR PROFIT.
155
ents.)
Enslish suet pudding (29 cents.)
Peach pie (5 pies, 40 cents.)
Blackberry meringue (55 cents.)
Apples, nuts, raisins, cheese, condi-
ments (54 cents.)
Milk, cream 66, coffee, tea, sugar,
bread, butter 52 (118 cents.)
Total, $7 73; 54 persons; 14^^ cents a
plate.
1035— Corn and Tomato Soup.
One quart green corn cut off the cob,
one quart tomatoes chopped small, one
pint mixed vegetables cut small in five
quarts seasoned soup stock. Boil up and
season to taste.
1036 -Halibut, Maryland Style.
Halibut steak cut thin, breaded in
com meal and fried in a small quantity of
salt pork fat — not immersed but in a
frying pan and turned over to brown.
Serve a slice of the dry fried salt pork on
top of the fish and a thin slice of fried
hominy in a separate dish.
1037— Fried Hominy.
Fine hominy made into nmsh same as
oatmeal. Cut thin slices when cold,
divide them in diamond shapes, flour on
both sides and fry li^ht colored. Serve
with fish and chicken.
1038— Boiled Chicken with Salt Poik.
Boil 5 fowls, time according to age,
and a j.ound of salt pork with them, and
make a cream sauce. Serve a joint of
fowl witn sauce poured over and a small
slice of streaked pork by way of garnish.
1039
Lyv^naise of Liver with
Crusts.
Fri.d
It is liver and onions in brown sauce.
Fry a cupful or more of chopped onions,
green ones are preferable, in roast meat
iat and throw in the liver cut in small
blocks; cover with a lid and let them
simmer together half an hour. Pour off
the grease, shake a basting spoon of flour
into the pan and stir until the liver is
coated with it; pour in soup stock or
water barely to cover; salt and pepper,
and let stew half an hour longer. Border
the dishes with minced eggs and parsley or
croutons or potato balls.
1040— Srowned Sweet Potatoes.
Boil or steam first, and then brown in
the oven; dredge salt and baste with
butter or drippings.
1041'How Many Cooks to How
Many People?
My second used to do up her hair one
day with blue ribbon and the next day
with pink, in the old happy days five or
six weeks ago when there was nobody in
the house, and singing began and ended
the day ; now the boat boy never comes
to turn the ice cream freezer; nobody
has time to help her and she wears no
more ribbons; she has soured on the
work and gets mad if I call her "sec."
All hotel hands are working under a
heavy pressure now, at the busiest time
of all; there is no getting help when
every hand is already at work that can
be found. At various times it has fallen
to me to take charge of a kitchen for a
fixed sum and pay all the other hands
myself, when the fewer I had to help me
the more money I had left. For such
times I had a rule formulated that i
cook and i helper are required for 25 peo-
ple, and I more for every 25 additional,
and at this late day I find no reason to
change the estimate. This has reference
only to the work of hotels or houses where
regular meals are prepared after the style
of these present. ^ There are places where
one man will go into the woods and cook
for a hundred wood-choppers or saw-mill
hands, and carry his water and split his
wood besides, but there is little in that
for a comparison. It is the commonest
possible mistake to suppose that because
there are few people there is but little
work; it is the number of dishes made
and not the number of people that makes
IS6
SAN JPRANCISCO HOTEL GAZETTE'S
the work. It does not take much longer
to make 2 gallons of soup than i. If I
have 5 sauces to make it is immaterial in.
point of time whether they be 5 cups or
K quarts. Where the number of people
does make a difference is in the duration
of meals, breakfast encroaching upon
dinner and giving no time to the one
cook to begin his preparations at the
proper season for the next meal, then
another has to take hold of the lag-
ging breakfast orders and give him his
opportunity. The time when the pay-
master reaps a temporary advantage is
when the 25 gradually swell to 40. There
is a disinclination to take on another
cook or helper, the 2 are in harness and
are making the work go on, in part from
the force of habit, but it is on a strain
and by neglecting the small niceties, by
failing to clean up, and by letting thingsgo
withount the finishing strokes. It will be
found a ^ood rule to count by, that 2
skilled cooks and a pan-washer helper
are required to cook for 50.
1042— Puree a la Crecy, or Carrot
Soup.
Crecy, an old French battlefield, after-
wards turned into market gardens be-
came noted again for the production of
the carrot, a vegetable more highly val-
ued before the introduction of the beet
than it is now, but still one of the main-
stays of the French cook. So persistently
do these old names cling that but recently
a cook contributing a receipt to a New
York journal, told his readers to take
some Crecy carrots and do thus and so.
It is to be hoped they got some.
To make the soup, take soup stock and
boil carrots and corned beef in it and a
few other soup vegetables for seasoning.
Take out the meat and pass the carrots
alon:^ with the stock through a seive.
Skim well, add a small amount of flour
or starch thickening to keep the puree
(pulp) from settling to the bottom ; sea-
son and serve like bean soup, with crusts
in the plate.
Dinner.
August 21.
Soup— Puree a la Crecy (6 qts 36 cents.)
Salt mackerel, mustard sauce (4 fish
and sauce, 24 cents.)
Potatoes a nature!.
Chicken, a )a Bechamel (5 fowls and
sauce, 130 cents.)
Roast beef (rib ends 5 lbs 45 cents.)
Stuffed shoulder mutton (4 lbs 50
cents.)
Curry of veal, a la Calcutta (reorders,
I lb and trimmings, 23 cents.)
Macaroni, a la Creole (20 orders, 20
cents.)
Fried egg plant 15, turnips 4, corn 10,
squash 8, potatoes 12 (40 cents.)
Astor House pudding (No. 594
doubled; 2± orders, 28 cents.)
' Covered lemon pie (5 large, thin, 35
cents.)
Frozen buttermilk (5 qts frozen, 25
cents.)
Fruit cake, jelly cake (2 lbs 20 cents.)
Peaches, nuts, cheese, crackers, condi-
ments (50 cents.)
Milk, cream 50, coffee, tea, sugar,
butter, bread 48 (98 cents.)
Total, $6 zv, 49 persons; 13 cents a
plate.
1043— Salt Mackerel Boiled.
There is as much difference between
mackerel boiled soft and boiled hard as
between eggs similarly cooked. If you
would have mackerel tender, as well as
of good color, put it on to cook in cold
water and take it off as soon as it begins
to boil. It is best if it can be cooked to
order, or only as wanted, as it becomes
hard and curls out of shape with stand-
ing long in the water. Mackerel looks
best if cut across, not lengthwise, each
fish making three portions. Dish the
skin side up and a spoonful of melted
butter over it.
' Mackerel put in water to freshen will
hardly keep cweet twelve hours unless ice
water be used or the vessel set in the
refrigerator. It should remain in water
at least twenty-four hours, and be changed
once or twice. After that if any are
wanted to broil, they should be hung up
to dry one meal ahead.
1044— Salt Mackerel Broiled.
Divide the fish lengthwise, and if of
COOKING FOR PROFIT.
157
the largest size, again into quarters.
Broil over clear coals, or toast before the
fire in the hinged wire broiler, browning
the inside first. Serve the brown skin
side uppermost, with a spoonful of melted
butter poured over. It should cook in
five minutes.
1045— Wustard Sauce.
Make butter sauce, and mix with ti
made mustard enough to give it a pale
yellow color, then let boil up again for a
moment to thicken, but not to separate
the butter.
1046— Potatoes, au Naturel.
Means that they are plain. New pota-
toes with the skins on, should be steamed
and served in a dish separate from the
fish.
1047— Chicken, a la Bechamel.
Chickens with cream sauce. Boil the
fowls in salted water or broth, and take
some of the broth, strain through a nap-
kin, boil, and thicken with flour, then
beat in butter and add cream or rich
milk and strain again.
1048— Curry rf Veal, a la Calcutta.
The specialty of the style is the putting
grated cocoanut in the stew; and yet,
perhaps, there will be some to say that
It is no specialty, but common to all cur-
ries if properly made. There is an old
sea steward settled down in that haven of
rest for old salts, Nipantuck Island, who
will talk by the hour about the East
Indies and, as he expresses it, there they
curry everything and put cocoanut and
cocoanut milk in everything.
Pour a little oil or butter into a saucepan,
throw in a minced onion, cut any pieces
of veal you may have that will not make
roast or cutlets into small pi.ces of one
size, put them in with the onion, cover
with a lid and let stew in that way with-
out water until the meat begins to brown.
To a pound of meat allow about a tea-
spoonful of curry powder; shake it about
in the stew, then put in water to barely
cover and cook half an hour longer.
Skim oflf the grease from one side. Add
a heaping tablespoon of grated cocoanut,
some S4lt and pepper, cook a few min-
utes. Serve with plam rice at one end
of the dish or as a border.
1049— Macaroni, a la Creole.
Cook Yz pound of macaroni, cut it in
short pieces, fry a little garlic and onion
in oil, throw in a minced red pepper, add
a pint of tomato sauce, put in the cooked
macaroni and shake up.
1050— Egg Plant Breaded and Fried.
See directions at No. 125. Besides
that egg-plant can be breaded in egg and
cracker dust, and fried by immersion.
It is not absolutely necessary to parboil
the vegetable, and in places where they
are short of help they fry it without that
preparation.
1051— Frozen Buttermilk.
A grateful change from ice cream in
hot weather. Pat buttermilk in the
freezer without any addition and freeze
with rapid tiurning to make it foamy, but
it should not be frozen solid.
I have had to add sugar before freezing
in some places to suit peculiar people,
but think it spoils the buttermilk. It is
a matter of taste, however.
1052— Boarding the Employes.
In all the preceding estimates and in
all the bills of fare the provisions for the
help have been counted the same as for
the guests and meals charged at the same
cost, but the same has not been done in
regard to table service and other expenies.
This seems the sound way to count the
expense : when the bills are to be paid to
the butcher and grocer it makes no sort
of difference bv whom the goods have
been consumed. It is but a self-decep-
tion for any keeper or manager of a resort
hotel to suppose that his help is costing
less — speaking of the gross cost of i.ro-
158
SAN FRANCISCO HOTEL GAZETTE'S
visions— than his paying guests by the
meal or in the aggregate. They eat the
same food with the difference that they
do not have such a free choice as the
guests. They .eat what is left over, but
not the refuse, only that which the cooks
prepare in excess of the demands of the
dinmg room. Of the three classes con-
stituting the community of a large hotel
the officers eating at a separate table in a
separate dining room are likely to fare
the worst as, if the bill of fare allotted
them be not satisfactory they have not the
opportunities for something supplemen-
tary which others below them enjoy. In
a large hotel the early breakfast for the
help consists in part of the surplus left
from the last nights dinner with enough
of fried fresh meat and boiled potatoes
to make up the needed quantity; their
dinner will consist in part of stews and
broiled meats and fish from the dining
room breakfast increased as before by
broiled or roast second-rate cuts of meat
and soup and a cheap pudding. Allow
that such a house is well-filled with guests
and there is little left; or that the cook is
one of the few that can estimate closely
how much to cook and the board of the
help may cost somewhat less than that of
the guests, still the chances are against it,
while in a small house the opportunities
are such that there is no rooni for the
supposition of a difference unless it be in
the helps' favor.
In the house of which I write, I
have made use of the help to make
a clean sweep of every meal, other-
wise there must have been mure to throw
away and the estimates could not have
been so close nor the meals at once so
profuse and so cheap. For here as in all
small houses^ the help, what few there
are, take their meals immediately after
the guests. There is no re-warming pro-
visions from a previous meal, it would be
unless, not one of them would even look
at them, but if I have broiled 12 beef-
steaks and only 8 have been taken in,
the help will take the 4. If the guests
have taken to corn bread this meal and
left the rolls the help will eat rolls; if the
guests have taken a notion all to eat
baked potatoes then the help will take
the fried potatoes that are left or the
oatmeal or batter cakes and if, as is
more likely than all there is nothing
whatever left and we are j^lad tv^ see it sq.
then we will fry a fev/ eggs. After dinner
the cook takes a little survey and puts
away the solid meats either for slicing for
supper or re-roasting ; reserves the canned
com and peas, the tapioca pudding if
enough for fritters next day, the joints of
chiclTen that will make patties or cro-
quettes or soup, but leaves on the board
the mutton, a la Bretonne, the baked
beans, the stuffed shoulder of mutton,
the haricot, the coUops of beef- with
tomatoes, the stews in general, the maca-
roni a la Creole, whatever of the sort
may unfortunately have been too much,
or if none of these, the help will make a
good dinner of soup and fish and clean
up the pans. With this in view all our
dinners are planned with a cheap meat
dish.
The guests will eat the Spring lamb
and chicken clean and ask at supper if
there is any lett cold, then the help come
in for the beef a la mode Pariseinne, and
live high too. If they do not have first
choice then they get even between meals
j by drij^king iced milk while^ the guests
^re obliged to get along with iced water.
I Of course we are all honest; would i:oc
take a feather's weight out of the house,
will not even eat a meal after we are paid
off; yet when we are handling the best
there is in the house it is but a short dis-
tance irom one's hand to one's mouth ;
and does not the cook himself know
where the tenderloin steaks are to be
found? Look at his rotund form.
1053— Boarding Gliildren
Growing boys and girls consume at
least as much food as adults, perhaps
more. If there is any difference to be
made in regard to children it must be for
those of too tender age to come to table.
Hotels generally charge full price for
children occupying scats at the first
table, that is, children who take the nap-
kins, the clean silver, goblets of ice water,
the newly filled cruets, the dishes of
olives and sardines, the waiter's time at
the busy hour ; they are charL;ed for all
the extras that make ineals expensive; as
for the amount of food they consume it
is but of secondary importance, but it is
the same as the adults require. It is
often the case that the baskets of fruit and
nuts, cakes and candies are untouched
during the whole dinner until the chil-
COOKING JPOR PROFIT.
^59
people have
children will
drcn come; the grown
enough without, but the
make a clean sweep and carry off what
they cannot eat ; then it is the children
who make the heaviest drafts upon the
cans of milk and cream and that, too,
between meals. It is good for them and
all right, but it ought to' be counted at
full price if you are going into the busi-
ness of boarding children on a first-class
scale.
Dinner
August 22.
Soup— Chicken gumbo (i chicken 25,
okra 25, 7 qts 70 cents.)
Red snapper, a la Palatka {7 lbs and
trimmings, 100 cents.)
Sweet potatoes fried (12 cents.)
Bacon and cabbage (10 cents.)
Roast beef (flank 4 lbs 48 cents.)
Roast chicken, puree de marrons (8
chickens and trimmings, 220 cents.)
Beef and green peas, a la Turgee (2 lbs
meat 22, peas 10, 32 cents.)
Baked beans and pork {20 cents.)
Green com 20, tomatoes 8, squash 6,
beets 4, potatoes 10 {48 cents.)
Spanish puff fritters (No. 155 trebled;
Sds^ared, 40 orders, 45 cents.)
"Baked apple dumplings (30 orders, 50
cents.)
Frozen buttermilk 6 qts frozen, 30
cents.)
Arabian cake (23^ lbs 25 cents.)
Apples, peaches (25 cents.)
Nuts, raisins, cheese, crackers, pickles,
condiments (56 cents.)
Milk 36, cream 30, butter 20, bread 12,
coffee, tea, sugar 20 (118 cents.)
Total, $9 09; 56 persons; \t]/i cents a
plate.
mucilaginous a nature to meet with much
favor at the North. It can be bought in
cans like ever5rthing else.
Take one fowl, which you can chop
into 18 pieces, and an equal amount of
veal cut in similar pieces and fry (saute)
them in the usual Creole wa^ with oil or
clear butter, with a large minced onion
and a leak and piece of carrot and turnip
cut m dice, and if you use green okra
from the garden slice the pods crosswise
and let simmer with the meat. When the
contents of the saucepan begin to brown
add 4 or 5 quarts of soup stock.
If canned okra be used, fry the chicken
and veal fiist then put in i or 2 cans and
fill up with stock ; the okra thickens the
soup and the amount to be used is
optional.
Tie up bouquet of herb, thyme, pars-
ley, one bay leaf and 6 or 8 cloves — and
drop it in the soup, also a pod of red
pepper minced, and salt sufficient. Boil
until the pieces of chicken are tender,
take out the bunch of herbs; have a
small saucepan of boiled rice ready at
hand, serve a spoonful of rice in each
plate and fill up with soup.
1055— Red Snapper, a la Palatka
1054 — Chicken Gumbo Soup.
The several sorts of gumbo soup are
all named so from being made with okra
pods, called gumbo in the South, and
used both green and in a dried and pow-
dered state called gumbo file. This
green Dowder, a few bay leaves and
bundles of sassafras root are offered for
sale by Indians in the New Orleans mar-
kets and seems to constitute their entire
stock in trade. Okra or gumbo, is of too
First make a sauce of the head of the
fish, then bake the sliced fish in it. It is
a court-bouillon without wine. Split the
head, put it to boil in 3 or 4 pints of
water with a few green onions cut small
and a pod of red pepper. When it has
boiled a short time stir it about until it
falls to pieces, making the liquor thick
like soup. Lay the slices in a buttered
pan strewed with finely minced shalots,
dredge salt, scatter chopped parsley
over; strain the fish sauce into the pan,
bake until it is half evaporated and serve
the remainder as sauce with each slice.
1056— Fried Sweet Potatoes.
They can be fried raw, or Steamed and
then sliced raw and fried ; are good either
way if carefully cooked in lard not too
hct, but a little better if cooked be-
fore frying. Cut them in slices an eighth
of an inch thick and full size of the
potato. Serve with fish or as a vegetable.
T. -: AJUH4-'^t^^
tCo
SAN FRANCISCO HOTEL GAZETTE'S
1057— Roast Chicken, Puree de Mar-
rons.
The words mean chicken stuffed with
chestnuts— mashed chestnuts — the dish
in reality is chicken stuffed with sweet
potatoes. Good sweet potatoes are very
much like chestnuts in taste. Mash and
season well with butter and salt and
pepper, stuff the fowls not too solid and
roast as usual.
1058-Beef
and Green
Turque.
Peas, a la
Take any small pieces of beef such* as
the ends of porter-house steaks, or the
shoulder cap, cut all to one size, put
them in a saucepan with fat or butter
enough to grease the bottom, and a chop- j
ped onion, sprig of thyme and parsley ;
let it fry a while without any water and
stir frequently. When it begins to color,
add water to barely cover and a pint of
green peas to every pound of meat,
btew together until the meat is tender ;
season with salt and pepper. It will be
sufficiently thickened and will be light-
brown. Serve in flat dishes and garnish
^with fried crusts cut in crescents, dipped
in bright gravy and sprinkled with minced
yolk of eggs.
1059— Arabian Cake— Biscoscha.
There are several grades and varieties
of sponge cake to be found in this book,
all good in their place, yet the one I
used to regard the chief and is so put
forward in the American Pastry Cook had
nearly been set aside here because the
boys regard it as laborious and some-
times fail with it in warm weather, until
on a recent occasion I found at an "Ori-
ental Cafe" — the Turks who kept the in-
stitution were making a specialty of
"Arabian cake," selling considerable
quantities to the curious passers-by and
kept a Turkish woman cook (youn?:, and
a real Zuleika, by the way) busy all day
making and baking it. As I carry with
me the "Open Sesame!" to all the
kitchens in the land, I proceeded to in-
vestigate and found it to be neither more
nor less except the substitution of starch
for flour, than our old favorite Savoy
cake — fine sponge cake made by beating
the eggs and sugar together without
separating the whites and yolks, the way
alhided to at Nos. 279 and 280 and the
note. These Turks beat the mixture
about an hour, but in rather a sleepy sort
of way and with frequent relays, for Ali,
Arabi and Raphael all had to come in
turn and work till their oriental arms gave
out. Some who read this will be in-
terested in the fact that this notable cook
from Constantinople made them always
stir the cake one way just like American
home folks do. This is the cake :
I pound ,fine granulated sugar (light
weight,)
12 eggs.
y^ pound of starch (or flour if for Savoy
cake.)
Vanilla to flavor.
Have everything cold to begin with ;
put the eggs and sugar together m a deep
bowl or round-bottorned pan or candy
kettle, and beat vigorously with a bunch
of wire half an hour by the clock.
It should by that time be twice or thrice
the volume it was at the beginning. Add
flavoring and the flour or starch. Do
not beat after that is in but stir around
only enough to fairly mix it out of sight.
Bake in a deep turban-shaped mold,
slightly oiled before the cake is put in.
A large cake of this sort will gen-
erally be done in half an hour. Our
Turkish woman carried a long straw in
her eai — ^just where a bookkeeper carries
his pen — to try her cakes with.
1060 -Meals to: Ten or Fifteen Cents.
If it be true, as our figures seem to
prove, that a pound of food and a pint
of drink are the average requirements for a
full meal, then if an eating-house keeper ,
offering meals for 10 cents could induce
his customers to take a pound of bread,
3 cents, a pound of potatoes, i cent, a
pound of mush, i cent and 3 cups of
milk, 3 cents, for the three meals of one
day his outlay would be 8 cents and his
profit 22 cents; whereas if he should give
a pound of meat, 10 cents, a pound of
pie, 10 cents and a pound of syrup, but-
er and batter cakes on one plate 10
cents, for the three meals of one day, he
would have furnished no more than the
average man could eat, would not have
COOKING FOR PROMT,
t6t
given a full meal and yet would have
nothing left for profit. It is by striking a
medium between these and not neces-
sarily by using stuff that is unfit to eat
that some men manage in every large
city to sell meals for lo cents and make
a profit. "Steak, bread, butter and
potatoes, lo cents," is what the sign
boards announce. A pound of 8-cent
meat, a pound of potatoes, i cent, a
pound of bread, 3 cents— 3 pounds for
the three meals of one day costing 12
cents out of 30— add 3 pats of butter Yo.
ounce each — the regular restaurant size
— 3 c.nts more, and the eating-house
keeper gives 15 cents and receives 30
cents, serves 300 meals a day and has 15
dollars a day margin out of which to pay
his help, rent and wear and tear, etc.,
could afford even to add 3 cups of coffee
to his sign-board inducements, while
those who offer meals at 15 cents might
afford to set a sumptuous table. There
are hundreds of such places in operation :
we are only seeking to know how they
can do as they do. San Francisco, years
ago, was talked about the world over as
much on account of her having houses
where a good meal could be obtained for
15 cents as for being the chief city of the
Golden State.
1061— Country Board at Five Dollars.
It was mentioned incidentally at the
beginning of this book that Mrs. Tingee
keeps boarders at $3.50 a week, having
lately had to make a reduction from her
former price of $4, to meet the demands
of her boarders and the stringency of the
times. Let us see how she does it. Our
emals in this small country house up to
the i2th of August, counting the small
family meals at 5 or 6 cents each person
and the more profuse hotel dinners at
from 10 to 16 cents, averaged 10 cents
each meal each person. Suppose Mrs.
Tingee allows her meals to cost 10 cents,
either through allowing some things to go
to waste, or through want of skill to make
good dishes out of cheap materials, or
through depending too much on meat
and butter to make up her table, then
her boarders cost her $2.10 a week each
and she has $1.40 each as a margin to
meet her other expenses and pay herself;
if she has 20 day boarders that leaves her
$28 a week.
She will do most of the cooking herself;
she has 2 girls, and a boy in the yard,
whose wages average $2 a week each, and
their meals $2 a week more, making $12,
leaving $16 a week for Mrs. Tingee, but
out of that she must pay about $4 for fuel,
light, ice and incidentals, and she has for
herself about $50 a month.
Now, she has house rent to pay and the
house she occupies costs her $30 a month
but it does not properly come within our
scope, as her business is in taking
day boarders and letting out rooms
enough to pay the rent of the whole
house. The only time that she needs
and seeks a sympathizing ear is when a
young couple or two gentlemen who
have Deen paying a good price for her two
best rooms have moved out and left her in
fear of having little or no rent coming in.
I So that, if she sets as good a table as we
have been setting here and keeps her 20
boarders she still is able to appear very
I respectably and send her two children to
I a good school. In reality, however, Mrs.
Tingee does not set any such table. If
she would she could set such meals as
I we have shown in the divisions of this
book before the first birthday supper at
an average cost of about 7 cents a plate,
and, giving a sufficiency, could keep
her full quota of 20 boarders. There is a
defect in her method, however, which
never allows her full success or a full
house, for while a pound of food and a
pint of drink are required on an average
to make a full meal, Mrs. Tingee devotes
her ingenuities to make her board^srs get
along with half a pound, and regards
three-quarters as a piece of extravagance
only to be indulged in on Sundays. In
conseguence her boarders, not being well
fed, piece out by buying apples, peanuts,
candy, cakes and beer, and find when
they count up at the end of the week that
this sort of desultory boarding around has
cost them more than it would to board at
a good hotel, and all who are not bound
in some way, leave her and she has but
10 whom she can depend on to stay and
a transient customer now and then. She
does not allow the provisions for these to
cost more than 5 cents a meal, 15 cents a
day; $1.05 a week, or $10.50 a week
total, for which at $3.50 each she re-
ceives $35. This leaves her $24.50 in-
stead of $28 as under the other calcula-
tion and as tne work is less it is a greater
proportionate profit. The great difiei-
j62
SAN FRANCISCO HOTEL GAZETTE'S
ence in the two methods, is that the latter
will not stand the test of competition.
The landlord and his wife are boarding
out the rent; the retail merchant and
wife board there because Mrs. Tingee
trades with him; the photographer has
his gallery next door and his wife finds
better employment retouching pictures
for him than she would keeping house,so
they board there, otherwise Mrs. Tingee
would have no boarders at all, poor wo-
man.
It chanced some two or three years ago,
I picked up a brief editorial article in an
unexpected quarter, considering the argu-
ment it contained, for it was the New
York Hotel Reporter, that said the great
want of the people of moderate means of
New York and all large cities is good
country board for the Summer months at
about $5 a week— that is for board and
lodgmg. Well, it would seem there are
plenty of places offering board at that
price ; it may be they do not meet the re-
quirements of the city customers. In a
railroad guide book I read of one lake n
the State of New York, where there are 8
or 10 hotels but 400 boarding houses ; no
doubt but there are all grades and prices
but still something may be wanting.
Nearly all the well-to-do inhabitants of
New Orleans and other southern cities
leave their homes every Summer for a
sojourn at some country place or at the
seaside. At Biloxi, Pass Christian, South
Pass, there are houses which rent for from
$200 to $300 or $350 for the Summer sea-
son to be kept as boarding Louses and re-
main closed all the rest of the year. In
the New Orleans papers I see an adver-
tisement which reads well, it is of a Sum-
mer boarding house at Gobegic Ferry, on 1
the Topinabee, branch of the Tchaupi- i
toulas river, easy to find because ex-!
actly 90 miles from New Orleans, and
700 feet above sea level, where there is 1
plenty of milk, eggs, butterand fruit and i
vegetables, where board is offered at $5 j
a week, or $20 a month, and children 1
under 12 are taken at hall price. 1
According to the figures that we have '
devoted to Mrs. Tingee, allowing from 7
to 10 cents a meal for provisions and 50
cents each person as the expense of bed;
20 boarders at $5 would pay $ 100 a week • i
the provisions mostly home-raised may be
set down at $1.^0 or $30 for the whole, i
which with the $10 cost of lodging them i
is $40 a week for 20 boarders and $60 re-
mains. Allow $10 for drawback on chil-
dren and monthly board and there is still
$50 a week or nearly $200 a month for
the family that keeps the house and does
nearly all the work. There will be tran-
sient meals enough sold to pay the rent,
or boats or carriages let out, or cigars
sold or some little side interest to keep
the main profit of the house intact. By
reducing the cost of meals 2 or 3 cents at
this lo-doUar house of ours we could
make a profit at $5 even here, where our
meats and fish have to be expressed and
our fruits and vegetables are nearly all
canned goods.
Dinner.
August 23.
Soup— Vermicelli (7 qts 35 cents.)
Catfish stewed with tomatoes (5 lbs net,
steaks 60 with sauce, 68 cents.)
Potatoes Hollandaise.
Boiled smoked tongue (25 cents.)
Roast beef (3 ribs short, 6 lbs 80 cents.)
Civet of rabbit, a la Chasseur (8 rabbits
100, with trimmings, 125 cents.)
Chicken giblets, a la Parmentier (20
orders, 20 cents.)
Charlotte of apples, Francaise {2i^ or-
ders, 40 cents.)
Baked sweet potatoes 20, squash 8,
stewed onions 6, rice 6, beets 5, potatoes
8 (53 cents,)
Indian fruit pudding (No. 161 doubled,
24 orders, 36 cents.)
Blanc mange with cream (2 qts and
cream, 45 cents.)
Telly roll, white cake(2^ lbs 26cents.)
_ Nuts, raisins, apples, cheese, crackers,
pickles (55 cents.)
Milk, cream 6o, butter, bread, coffee,
tea, sugar 52 (112 cents.)
Total, $7 20; 55 parsons; 13 cents
plate.
1062— Verm C8;li Soup.
For general directions about making
soup stock, or bouillon, as the French
call it, read No. irs, the quantities to
be according to the number of people.
The stock having been strained into a
clean soup pot a number of simple soups
without names can be made by even inex
perieaccd persons by adding a mixtur.
COOKING FOR PROFIT.
r63
of vegetables chopped or cut small and
either rice, barley, macaroni or nudelsor
the following : Take
6 quarts stock.
5 cups minced vegetables — being cab-
bage, onion, turnip, carrot, celer)',
squash, pumpkin, part or all as may suit.
6 ounces or 2 or 3 cups vermicelli
broken small.
Boil and season. It will be thick
enough if cooked until the vermicelli is
well done.
1063— Catfish Stewed with Tcmatoes.
Cut fish in slices, each about 2 ounces,
and fry (saute) them in a frying pan with
very little butter or drippings. When
they are partly browned and about half-
cooked add a cup of water, a minced
green onion or two and pod ol red pep-
per; then strain a can of tomatoes
through a colander to the fish and cook
together about J--^ hour. Serve with
strips of dry toast about a finger's length,
in the plate.
1064— Civet cf Rabbit, a la Cjhsseu'.
Chasseur is hunter, a la Chasseur means
in hunter's style ; it does not signify any-
thing in particular in regard to the dish
but is merely an ornamental afiix to any-
thing that consists of game. Civet is but
another word for a ragout or highly sea-
soned stew.
Trim off 8 small rabbits by chopping
away the breasts, necks and claws, divide
each one in 6 or 8 pieces, steep in water
a while, saute them brown in a large pan,
pepper and salt well and dredge with
flour while they are browning, allowing
about a cup of flour and shaking till the
pieces are well coated. Then put in a
can of mushrooms and the liquor and
stock enough to barely cover, a bouquet
of herbs containing onion, bayleaf and
parsley and stew at the back of the range
about an hour. Take out the bunch of
herbs tit last. Garnish with small crou-
tons dipped in minced parsley.
1035- Chicken Giblets, a la Par-
men'iier.
Cut the giblets in small pieces all of
one size and stew until tender ; strain off
the liquor that remains and make a brown
sauce of it, or, add to it some Spanish
sauce and boil down until it is thick
enough, put the giblets in the sauce ; dish
a spoonful of mashed potatoes, make
hollow with the back of a spoon dipped
in water and place the stew in the miadle.
Giblets with puree of potatoes.
1066— Blanc Mange,
I quart milk.
I package gelatine — i jounces.
I cup cream.
y^ cup sugar.
Flavoring.
Put the sugar and gelatine into the
milk and set over a slow fire or at the side
and stir frequently until the gelatine is
dissolved. When it shows signs of begin-
ning to boil, take off" and strain into a pan
and set away on ice or otherwise make it
cold. While it is cooling stir up and
flavor it and add the cup of cream cold.
It will set like jelly when quite cold ; may
be set in cups or molds and turned out,
or cut in squares and served with s.veet-
ened cream. Not essential to have cream
but needs rich milk. May be flavored
with orange or lemon peel bofled m ii or
with extracts.
1067— I'— A Bundle cf Suppositions.
If the colonel and his young wife desire
to indulge in meals a little more expensive
than their neighbors', as has been the de-
sire of wealthy epicures in all times, they
can do so by only eating oatmeal and
cream, for if they only take a large cup-
ful each of oatmeal much requiring i
cent's worth each of oatmeal to make,
and take 2 cups each of delicious cold
cream to eat it with, the cream at city
price will cost 30 cents for the two and it
will be 16 cents a plate or the average of
our highest-priced dinners, for a very in-
complete meal, and as their one maid
servant will inevitably cost them the
same rate, they will be at an expense of
24 cents a meal each for provisions alone,
and not much provisions either; but if
they will take their i cent's worth of oat-
meal with 2 cents' worth of milk that will
be a different affair and much better for
their health and temper.
IC4
SAN FRANCISCO HOTEL GAZETTE'S
To be extravagant with buckwheat
cakes let them have all the cakes they can
eat, which if raised with yeast will only
cost them 2 cents each, and put between
them Yz cup of fine creamy butter at the
city price of 40 cents a pound or 5 cents
the Vz cup, and Yz cup more of pure Ver-
mont maple syrup at $1.40 a gallon, or
5 cents the V^ cup, and their plate of
cakes will cost 12 cents each for material
alone, which is higher than the averac^e
of any breakfast or supper that we have
set out in this book; but if they will take
elegant silver drips which can be bought
now at 60 cents a gallon or 4 cents a cup
and restrict themselves to restaurant al-
lowance of Yo, ounce of butter or even
forego it altogether, their cake breakfast
need not cost more than 4 or 5 cents each
person.
It is verv likely that the colonel's young ',
wife would be able to prevail on the |
butchei to cut out tenderloin steaks for
her, such as they used to get by favor
at our Summer house, but it would be
much against his will as it spoils the loin
and he would be obliged to charge her at
least 40 cents a pound. 1 aking a quarter
pound each and a can of best button
mushrooms at 40 cents and ^ cup butter
for the sauce, and rolls, butter and coffee,
they will have managed to spend 40 cents
each for the miterial for a breakfast and,
allowing in a selection of this sort that lo
cents more will feed the girl it is 50 cents
each for the meal and $1.50 for the three
meals of one day, a sum that with careful
management and good cooking might
provision them for a whole week at a
Summer house after the method which
these preceding pages have shown ; for if,
instead of the 40-cent steak and 40-cent
mushrooms or peas, she will take a pound
of steak at 10 cents and 10 cents worth of
peas — either green garden peas or home
canned, and with but half the steak make
a stew with peas, a la Turque, the meal
need not cost more than 15 cents each,
all counted, or 45 cents a day.
There has been plenty of matter con-
tributed to the newspapers at various
times in regard to the cost of living, but
all partaking more of the nature of argu-
ments m favor of some person's pet scheme
than of plam statements of actual trials.
What we think this diary of ours proves
is that people can live more cheaply and
better in numbers together than they can
by twos and threes; that a moderate va-
riety of dishes does not necessarily cost
more per plate than two or three dis >esin
larger quantity would if we have the fore-
sight to know how little of some of the
dishes will be required and know what
to do with the remainders, and that the
profit or loss ofkeepmg boarders depends
greatly upon the selection of material and
the skill to offset one or two expensive
dishes with a good many others made of
cheap materials, but exceedingly well-
cooked and well served — as for illustra-
tion ; a pound of the breast of chicken
costs 25 cents,andyou cannot board them
on breast of chicken ; a pound of baked
beans costs 3 cents, and they will not take
beans alone ; put the two together and
you have 2 pounds of the most desirable
and most desired food for 14 cents a
pound, which you can afford, and it
takes more skill and care to cook the
beans so that the dish will be sought after
than it does to cook the chicken.
Dinner.
August 24.
Soup— Tapioca cream (7 qts 48 cents.)
Fillets of whitefish, a la Normandie
{5 lbs 80 cents.)
Potatoes a la Victoria.
Roast ham, champagne sauce (i lb 20
cents.)
Sirloin of beef, a la Hongroise (20
cents.)
Roast sucking pig, a I'Anglaise (No.
108; 10 lbs and sauce, 210 cents.)
Roast prairie chickens, game sauce
(10 grouse, 20D cents.)
Lamb stew with tomatoes (2 lbs 15
cents.)
Stewed khol-rabi 8, browned sweet
potatoes 15, corn 10, string beans, a la
Turque 10, potatoes 12 (55 cents.)
Lemon soufflee pudding (2 qts 20 or-
ders with sauce, 35 cents.)
Custard and blueberry pies (3 pies, 27
cents.)
Mountain strawberry ice cream (3 qts
frozen, 75 cents.) , 1 , ik
Almond cream cake, pound cake (2 lbs
25 cents.) . .
Peaches, nuts, raisms, cheese, condi-
ments (54 cents.)
Milk, cream, butter, etc (106 cents.) «
Total, $9 70; 56 persons; liYi cents a
COOKING J^OR PROMT.
Ids
plate.
1068— Tapioca Cream Soup.
Take 3 quarts soup stock and 3 quarts
milk, make a white roux to thicken it by
simmering a slice of ham in 4 ounces
butter and stirring in a cup of flour and
add soup to the roux until it is thick
sauce; let boil, then strain back into the
soup. Put in a small blade of mace, a
cupful of minced onion, a cup of turnip
and carrot in the smallest dice and small
cup of crushed tapioca Boil slowly un-
til the tapioca grams are transparent and
stir in a spoonful of chopped parsley,
with salt and white pepper.
1069— Fillets cf Fish, a la Norman-
die.
Cut the fish in thin fillets size of two
fingers, double them and place in close
order in a baking dish. Prepare mashed
potatoes wich yolk of eg^ mixed in as for
croquettes and place a border of it round
the ed^eof the dish.
Take the bones of the fish and stew
them in water with onion, parsley, thyme,
pepper and salt, making a fish stew or
sauce, strain it off and use it to make an
oyster stew, into which throw a few
shrimps, crayfish, lobster pieces, scallops,
mussels and button mushrooms, all or
part as may be available. Pour this
matelotte or fish stew over the fillets,
add a cup of white wine, dredge fine
bread crumbs and put the dish in the
oven to bake.
Serve one fillet, the sauce that belongs
and some of the potato border in the same
plate. The name has reference to the
sea- coast customs of Normandy.
1070— R.as^ Ham, Champagne Sauce.
Boil a piece of ham, the thick end, and
when nearly done put it in the oven to
finish and acquire a brown outside.
Slice thin, serve sauce under in the dish.
1071 — Chamoagne Sauce.
It is little more than a name for a
brown sauce flavored. Take good gravy
from the veal or beef pans (No. 576).
Put on a spoonful of spices — allspice,
cloves and mace — to boil in ^ cup of
wine and strain it presently into the
gravy. Another way that seems to meet
the requirement of a good sauce for roast
ham, is to add wine and a little sugar to
the brown sauce without the spices. The
substitute where there is no wine furnished
is vinegar, sugar and water in brown
sauce — it is good — nothing wrong about
it but the name.
1072— Sirloin of Beef, a la Hongroise.
That is nothing but a name for you to
attach to anv piece of warmed-over beel
on a day wnen the dinner is such that
you know nobody will order beef. Some-
times you can call it a la Demidoff, or
Malakoff, or Marco Bozarris or anything ;
the people will go on ordering pig and
paraire chicken with unswerving con-
stancy, just the same.
1073— Roast Prairia Chickens.
Singe them, wipe clean inside and out,
skewer through the thighs and body, or
else tie the legs in place, put in a
salted pan with drippings ; roast late and
have them come out only just done
through. Each one makes 5 dishes by
slicing a little off the breast which is the
meatiest part, and making 4 quarters be-
sides. Serve with jelly or cranberry
sauce or game sauce which is cheaper.
1074 -uame Sauce.
Take two-thirds brown sauce and one-
third currant jelly or grape jelly, throw
in 6 or 8 cloves and simmer together a
few minutes.
1075— Kohl-rabi, or Cabbage Turnip.
It is the light green above-ground tur-
nip or swelled cabbage stalk seen in the
markets but not in common use. Pare,
cut in large dice, boil as you would tur-
nips and season in the same manner by
pouring a *f hite sauce over after straining
i66
SAN FRANCISCO HOTEL GAZETTE'S
the water away. It is like cooked cab-
bage stalk in taste and may be cooked
with bacon the same way.
1076— String Be^ns, a la Turqu?.
String beans salad, m effect. Cut the
beans down the whole length, shredding
them, boil till done, drain off, cool, then
pour over enough salad oil to make them
shine; salt, pepper, vinegar, and shake
up well. Serve cold with the vegetables.
1077— Umon Suufflee Pudding.
It is the pastry cream, same as used to
fill Boston cream puffs. No. 289, with
white of eggs whipped to froth stirred in
and then baked. It rises high in the
oven; should be served immediately or
at least not allowed to become cold.
Use a quart of milk, 8 ounces sugar, 5
ounces flour (a heaped cup) an ounce
butter, 8 eggs. The yolks cooked in the
mixture which must then b^ made nearly
cold and flavored with lemon, and the 8
whites, then added. A spoonful of sweet-
ened cream in each dish for sauce.
1078— rt'ountai.. Strawberry Ice Cream.
Late in the Summer when strawberries
in most places are gone and forgotten the
mountain gardens send down their crop,
as great a rarity in the low country as are
peas in January. A few of them may be
made to go a long way by making a straw-
berry flavored ice cream and mixing one
quart with it at the finish.
1079— Almond Cream Cake.
Mince a cup of almonds, boil them in
a cup of syrup with an ounce of butter,
put in a cup of white of eggs (8 whites)
and stir until cooked after the same
method as lemon honey. Spread be-
tween layer cakes.
1080— Keeping CLan Sids-Tcwels.
When a correspondent writes of what
she saw at the South Kensington Cook-
ing School, she seems to be the most
taken by the ceremoniousness with which
the grand high priestess washes her
fingers and dries them on a snowy side-
towel every few moments. That is ^
good kitchen form though, as long as
there is not much serious work to do.
You may hear the boys anywhere, in the
Rocky Mountains or at the Gulf of Mex-
ico or the eastern sea-shore mention
the Cincinnati House at Gibson City as,
a pattern, because every morning every
cook whatever his grade, is not only fur-
nished a clean towel, but finds it hung on
the hook under the edge of the table at
his place when he comes to work. At
this small Summer house the towel ques-
tion seemed to be a knotty one for a
while until that good and smart and
pretty girl, who was my second, unravelled
It. After making the one laundry woman
gasp with discouragement at the sight of
the jackets, caps and aprons I put upon
her according to custom, I was positively
afraid to say towels to her; it was the last
straw and might have broke her back or
raised a rebellion. And yet what was to
be done?
There is nothing degardes the kitchen
so much as the shameful black rag that
lies on the table in contact very likely,
with the best and whitest dishes, and
when hot baking-pans are to be handled
and black-bottomed pots to be carried
and table corners to be wiped off as well
as one*s hands a hundred times,thc whitest
towel becomes vile in two or three
hours. I suppose that last year Mary
Jane used to wash her towels out in the
afternoon instead of taking her needed
half hour's nap, poor thing. Well, I had
three new towels with my knives wrapped
in, in my valise and out they came and
all was well for a day or two while they
were new and nice. But my second was
one of those extremely clean girls; she
used to wash and wipe every egg before
they should be used if the lots came in
the least 9ff color ; she washed the baking
potatoes in three waters with a scrubbing
brush, washed green peas before she
shelled them, picked over coffee grains
and beans one by one and never knew
trouble or stopoe'd singing until the work
increased so that she could not do those
things. It was about the evening of the
fifth day that she was first struck by the
enormity of the dirtiness of those towels.
COOKING FOR PROFIT.
i67
Dinner.
August 25.
Soup — Bisque of lobster (6 qts 48 cents.)
Baked carp, tomato sauce (4 lbs and
sauce, 50 cents.)
Boiled ham with Brussells sprouts (25
cents.)
Roast loin of beef (2 lbs 35 cents.)
Braised young pig, a la Francaise (7
lbs and sauce, 155* cents.)
Salmi of grouse with olives (6 grouse
and sauce, 130 cents.)
Egg-plant stew, a la Turque (16 orders,
32 cents.)
Compote of bananas with rice (18
bananas 36 orders, 4c cents.)
Fried cabbage 6, baked pumpkin 8,
tomatoes 8, com 10, beets 4, potatoes 8
(44 cents.)
Baked barley puddin? (28 cents.)
Peach mermgue (like No. 195; 43
cents.)
Best sponge cake (No. 1091 ; 25 cents.)
Plums, apples, nuts, raisins, cheese,
etc. (44 cents.)
Miik, cream, coffee, tea, butter, etc.
(84 cents.)
Total, $7 83; 46 persons; 17 cents a
plate.
This morning took place the first break
of Summer boarders for their homes;
nine went away before dinner ; going to
prepare their children for school for Sep-
tember.
1081— Bisque of Lobster.
Bisque is paste ; bisque soups are soups
thickened with a paste or puree or pulp
offish or game, as bisque ice creams are
creams thickened with pulp of fruit or
nuts. Selected small pieces of the meat
are put in at least as a sign of what the
soup is made.
Take 6 quarts of soup stock, and boil
in it the bones or part of a fish, or per-
haps the remains of yesterday's matelotte.
Take out half of it and made into butter
sauce. Pound a can of lobster to a paste,
and mix the butter sauce with it and pass
through a seive; strain the rest of the
soup stock and mix both portions to-
gether. A cupful or two of selected red
meat of lobster may be added, and sprink-
ling of parsley, salt and cayenne.
1082— Baked Carp, Tomato Sauce.
Put the fish in a baking pan without
splitting open, with salt and butter or
drippings, and bake half an hour. Pour
a quart of strained tomatoes into the pan,
add an onion and pepper, and bake half
an hour longer. Serve by spoonfuls with
sauce.
1083— Brussells Sprouts.
They are a small species of cabbage
about the size of apples, that grow in rows
on a tall stem. All dishes in European
cookery that are a la Flamande are with
Brussells sprouts. They are met with in
only a few localities in this country. Cook
and season the same as cabbage or orther
greens.
1034— "ucking Pig, a la Francaise.
To make the stuffing; fry a minced
onion in some fat, throw in a spoonful of
sage, then a quantity of finely minced
bread crumbs and ladleful of broth to
moisten. Stir around in the frying pan
until well mingled, season with salt and
pepper, stuff the pig with it and roast it
in the oven. When barely done, take
the pig and cut it in pieces of the right
size to serve, put them in a broad sauce-
pan and pour in Spanish sauce to nearly
cover, put a lid on and let stew slowly.
Make up the stuffing from the cooked
pig into small balls, bread and fry them ;
serve one such forcemeat ball in each
dish with the meat and sauce.
1085— Salmi of Grouse with Olives.
Roast the birds rare done, cool off, cut
in pieces ready to serve. Make some
Spanish sauce hot, add wine and cayenne,
put in the cut birds and a cup of olives
stoned and sliced. Serve with crouton
ornaments.
i68
SAN JiRANCISCO HOTEL GAZETTE'S
1036— Egg-Plant Stew, a la Turqiie,
Take rough small pieces of beef or the
rib ends and cut to one size, put them to
stew in water. Choose small egg-plants,
the seeds not very distinct, pare and cut
up in pieces like apple quarters, and put
them with the meat. Add a large onion
and two or three tomatoes, salt and pep-
per. Let stew with a lid on until the
meat is tender and the liquor is nearly all
boiled out, and the remainder is thick-
ened with the vegetables. It is a sort of
gumbo, worth trying a few times.
1087— Compote of Bananas, a la
Richelieu.
Make a syrup pudding sauce; cut ba-
nanas in halves, put them in the sauce
and let be parboiled in it, but not cooked
too soft. Make a bed of sweetened rice
in the dish, place bananas on the top and
sauce.
1088— Fried Cabbage.
Chop, season and saute in a frying pan.
A good way to dispose of cabbage left
over.
1089-Baked Barley Pudding.
Have the barley thoroughly well boiled
then use it to make puddings by the
same receipts as cracked wheat.
1090— Best Sponge or Savoy Cake.
Make the cake mixture No. 4; and
bake in molds instead of small shapes.
May be flavored with lemon rind for
lemon Savoy cake.
1091~How Many Fires?-- Again.
^ The one large stove has proved suffi-
cient in all but one particular — we could
not fill toast orders with it. If there had
been another fire however small there
would have been nothing more to be de-
sired. Fortunately as there were no
breakfast or supper bills of fare to remind
them of "dry, dipped, buttered and milk
toast" the boarders seldom remembered
to want them, and then if the stove was
crowded full with cake griddle, soup pots
and broiling meats we had to take the
toast to the laundry stove.
They have a portable sort of charcoal
stove in the South that would be a boon
to all the resort houses elsewhere — a stone
pail with a second bottom perforated for
draft, put a coal of fire in and fill up the
pail with charcoal, and you have the best
of fires for broiling, toasting or keeping a
boiler on, and one easily started and
easily dropped when not wanted. Nine-
tenths ot all the French market cooking
at New Orleans is done on these charcoal
burners. That includes the complete work
of many restaurants.
Whosever buys a stove such as our
number 16, 8 holes, should be advised lo
take that kind, the old pattern, and not
to be induced to get themselves into
trouble with a pretty range with doors and
closets, shelves and hangers, but no room
hardly to cook for a family. If you have
a stove that is all top and oven with a
good front ash pan to broil over,you may
hang a boiling pot upon the very edge and
it will keep on stewing just as gently as
you want it, and you need not clear off
everything and stop everything from cook-
ing in order to get the cake griddle over
the only hot place as is the case with a
so-called range.
If good and complete bill-of-fare din-
ners for 50, rolls and bread baking and
all can be done on one good stove is it
not like taking a steam hammer to drive
a nail to furnish a house like the Sum-
merland House at Unitah City, that
rarely has more than 75 boarders with :
A 3 oven and 3 fire range.
Two charcoal broilers for steaks and
I fish.
Two steam jackets for boiling meat and
vegetables.
A brick oven.
A hard coal batter cake range.
A hard coal toast range.
A steam closet for steaming puddings.
A steam stock boiler.
A steam boiler for cooking eggs.
A steam carving table.
Steam coffee and tea urns.
COOKING ^OR PROMT.
i6g
A steam "bammeree."
Steam closets for warming dishes and
breads,
A steam engine and 2 engineers.
Eighty-five help to seventy-five guests.
A money-losing capacity second to no
hotel of its size in the land.
August 26.
1092— A Rich Fruit Cake for the
Landlady.
This is an English wedding cake of
equal quality with the black cake of the
second bhthday supper and the bride's
cake of the wedding breakfast, but all
three are different,
I pound sugar.
1% pounds butter.
10 eggs.
i>^ pounds flour.
Mix the above like pound cake, then
add:
I Yi pounds seedless raisins.
1^4 pounds currants.
I pound citron.
8 ounces almonds, blanched.
i tablespoon mixed ground spices.
Half pint of brandy.
I lemon, juice and grated rind.
Bake in molds lined with buttered
paper. Takes from i to 2 hours accord-
mg to depth. This cake cannot be cut
while fresh without crumbling, but be-
comes moister and firm with a few days'
keeping.
Cost : 9 pounds $1 6o, or 18 cents a
pound; with 3 pounds frosting added
$1 90, or 16 cents a pound.
[End of the
August 27.
1093— Tomato Catsup for the- Land*
lady.
Known to be good.
^ bushel tomatoes.
3 ounces allspice.
2 ounces cloves.
I ounce cayenne.
I tablespoon black pepper.
1 cup salt.
2 heads garlic.
2 large onions.
T quart vinegar.
Take ripe tomatoes slice them up,
take out bad spots but not peel them,
boil on stone until soft and then strain
through a seive. Tie the spices in a
piece of thin muslin. Put them in and
the remaining ingredients and boil 3
hours or longer, if not thick enough.
Use whole spices; keep the catsup in
glass, bottles or jars sealed tight.
1094 — Chili Sauce for the Landlady:
Known to be good.
24 large ripe tomatoes.
6 green peppers.
i 4 large onions.
I 3 tablespoons salt.
8 tablespoons brown sugar.
6 teacups vinegar.
Chop the peppers and onions very fine.
Peel the tomatoes and cut up very small
Put all into a kettle and boil gently an
hour. Keep in glass jars well sealed.
Eight Weeks.]
{Continued from page r66.)
and I went behind a door to watch
what she would do. Of course she
would not touch them, only walked
around the table and viewed them on
both sides ; nothing further took place
that evening. I know the female
mind is quick to act, but there was a
problem that seemed too much for
her, and took all night to consider.
But it was all right next morning,
for she took a stick and raked them
into a gallon apple can, put in a small
lump of concentrated lye, filled up
with soap suds and let them stew for
hours, though I had not a thing but
old newspapers to use in the mean-
time, and every day of the eight
weeks since, immediately after dinner
that dear girl has put those towels
through the same course of treat-
ment, left them stewing all the after-
noon and I suppose has washed them
out besides, but does it so quickly I
have never witnessed the operation;
and now if it were not for the burned
places the same three towels hanging
there are white enough and good
enough to begin another campaign.
170
COOKING FOR PROFIT.
1095 — Banana Ice Cream.
About three good, mellow bana-
nas are enough for each quart of
cream. Rub the bananas through a
sieve; sweeten the cream as usual,
mix in the pulp and freeze. This is
a favorite kind when made with real
cream, but is not very good in a
custard mixture.
1096— Banana Fritters.
Make thin batter, the same as for
apple or pineapple fritters. Cut the
bananas in halves across, if large, or
use whole if small; put them in a
bowl and moisten with rum and
sugar, dip each piece in the batter,
and fry by dropping them in hot oil
or lard. At many hotels they are
only rolled in powdered sugar when
served, but you will find they are
liked better with sauce.
1 097 — Oyster Soup aux Fines Herbes
OR NEW ORLEANS STYLE.
For a hundred people — two gal-
lons of oysters and their liquor, two
gallons of milk, two cans mushrooms,
one onion, two bay leaves, a handful
of parsley, a pod of red pepper, some
white roux or butter and flour rubbed
together, or common flour thicken-
ing.
Set the milk over the fire in one
saucepan, the oysters in another; just
before the oysters begin to boil drain
them from the liquor by pouring in
a colander, and keep them back till
time to serve. Set the oyster liquor
over the fire again, boil it, skim, and
strain through a fine strainer into the
milk, chop the onion, mushrooms
and parsley and throw them in and
bay leaves and pepper pod whole.
Boil a short time ; thicken like cream,
add the oysters at last.
1 098 — Oyster Brochettes, a la Creole.
Run a dozen or more of large
oysters on a tinned skewer, drop into
hot oil and let fry about three or
four minutes to shrink them. Take
out and finish them on the gridiron
over hot coals. Dust with salt and
pepper; serve on toast, withdrawing
the skewer, garnish with lemon and
parsley.
1099 — A Proposal to Rent the Place.
Sept. 7. — As long as the moon
shone at night my tent among the
bushes on a little point jutting out
into the lake was not perceived ; there
is no path that leads to it from the
land side and the boat which I ha\e
hired from John is hid under a droop-
ing tree, and having no interruptions
the work of transcribing the hurriedly
pencilled figures of the summer
accounts has been rapid and easy.
But now the nights are dark and the
tent with a light inside is like a huge
lantern and attracts notice. It would
be best moved further back if I was
not going to leave for good. Mr.
Farewell kindly offered me a room
in the hill cottage to remain as long
as his family remained, and John,
too, who has made more pork after
all than he expected (for he has two
fat hogs that will weigh 250 pounds
each) invited me to stay and have a
month's hunting with him after the
season is over. But I knew that
safety from interruption lay only in
getting clear away from the house
where they could not call oh me to
help them through sudden troubles.
To-night I have heard the splash-
ing oars of several boats passing the
COOKING FOR PROFIT,
171
point and there were parties singing
on the water the same as during the
moonlight nights of last week, and
at last commencing on the other shore
and coming nearer I heard the fa-
miliar sound of
♦'Ja, wir sammeln uns am Strome,"
And seeing that the promised visit
was to take place I threw some oil
on a pile of dry leaves and made a
fire at the water's edge to guide
them. It was John bringing a letter
from Mr. Farewell, but he had a
pic-nic party with him of young
people who filled two boats, and
among them was my second and her
sweetheart. She wore pink ribbons
tliis time, so the blue that she used
to wear may have been for the boat
boy. She found an opportunity to
tell me that with the money she has
earned this summer she has bought
a certain handsome young Durham
cow that we used to admire some-
times and carry salt and corn cakes
to at the fence of the Barnacles'
pasture. I don't see what she wants
with a cow, unless maybe she is
going to set up in business keeping
summer boarders. Mr. Farewell's
letter says: "Mrs. F. and I have
been thinking of making you a pro-
position to lease our place and run it
yourself next year. What do you
think of the idea? We think it would
be to your interest because you under-
stand the business. There are places
in the neighborhood very successful
that have not as good advantages as
ours, but it needs more attention than
I can give it.
We should ask you no rent at first
but to accommodate my family with
the same rooms we now occupy dur-
ing the summer season. Come over
and let us talk about it.
We have had quite a busy time
until yesterday.
The relations who were expected
early in the summer arrived the day
after you went away. We regretted
very much that they had not come
sooner. Unfortunately, too, Mary
Jane had a spell of sickness in the
midst of it. I should have come over
to see you if I had known your where-
abouts. Do not fail to come and see
us before you leave."
He would ask no rent but his fa-
mily's summer board. Let us see
how much rent that would be. There
are six of them in the family. This
summer they have been waited on by
the regular "help" of the house, but
if this arrangement were made they
would have a servant of their own,
that would be seven. And under
such an arrangement they would
stay here twelve weeks. Our figures
show that it costs $5.40 per week to
keep each person according to the
style of 'the few weeks past. All
things considered there would be no
need to charge for the servant, who
would relieve the house girls of so
much work, therefore the expense
would be:
6 persons @$5.40 each $32.40 per
week; for 12 weeks, total $388.80.
That is what I shall have to pay
them in the way of rent.
If they go to some other resort
they cannot get as good as they have
here for less than ten dollars per
week each and their one servants
board free ; that will be for 6 persons
12 weeks, total $720, a difference in
their favor of $331.20. I had rather
pay them a cash rent of $500, on con-
dition that they come and board with
me at $ 10 per week each for 1 2 weeks ;
which would cause them to pay me
back $220.
Another consideration is that they
would occupy three of my best rooms,
172
COOKING FOR PROFIT,
which for at least six weeks of the
season I could fill with transients
who would pay $14 per week each
or even more for choice rooms; and
if not transient couples there will be
parties like the military cadets who
can be put four in a room at special
rates which will still make the rooms
pay better than having cost-price
boarders in them. A man cannot be
too careful of his best rooms. I have
seen a small hotel-keeper lose money
every day in a most prosperous season
through his want of skill in rooming
people: he had thirty rooms and got
thirty single persons in them one in
each room, and he could not get
them out nor any more in, and the
tide of tourists was surging up against
his doors. Some people will pay
double to keep a good room to their
individual use, but that was not the
case with his agreements. At the
Hotel Fantastic a rich man and his
wife occupied three of the b^st rooms
but they paid three hundred dollars
per month for them and their board.
At the KennesawHouse a banker and
wife paid $150 per month for two
rooms and their board. At the
Bubbling Springs we had 50 boarders
who paid $15 per week each. If I
take up Mr. Farewell's offer I shall
be letting them have three best
rooms and board for six for $ 1 30 per
month of 28 days or $21.60 per
month each person. Just about half
what it is worth, and my rent on such
terms would be too high.
On the other hand it is to be con-
sidered, next season will be far better
than this has been because the place
is now well advertised. Mr. Fare-
well has put perhaps $200, or $250
in advertising, of which I should reap
the most benefit next season, for he
began so late, the effects have only
been felt during the closing weeks,
when many came out of curiosity to
see a place they had read about; most
people make up their minds where
they will spend the summer or winter
a good while before the time comes.
They may go to a place and it does
realize their expectations. While
they are dissatisfied they recall the
good words they have heard or read
in favor of some other place and re-
solve to go to the other place next
time. How often have I heard them,
when they were chagrined and hu-
miliated over watered milk, bad
butter and coarse meat, say haughtily :
"Ah, never mind, we'll go to Sara-
toga next year!" — as if that was
going to be any improvement, the
poor innocents! But we have set an
excellent table here, and all have
gone away praising not only the
cooking but the provisions; they will
say when they hear their friends
complain of places: "Ah, you ought
to have gone with us to Uintah
Lake!" And they will all come next
year.
But, again, there is the considera-
tion that I should not be able to do
my own cooking and taking care of
provisions. Perhaps I should get
cooks who would let the help run
away with the kitchen and feast on
the best while the guests were
served with the worst; perhaps they
would carelessly allow every meal
served to cost three cents more than
it ought to cost; that leakage with the
increased number of people would
amount to $25 per week and in twelve
weeks would be a loss to me of $300.
The most serious loss is in the mis-
management of meat. The most
successful hotel keeper at Bubbling
Springs is one who still cuts and
broils and carves the meats himself;
COOKING FOR PROFIT, ,
173
though he has paid for his hotel out
of its earnings and has built on to it
till its size is double what it was when
he bought it and has advanced his
rates, too. He has cooks, but he cuts
and broils, all or part of the meats
and so keeps the chief expense under
curb and bridle. He has a wife who
can fill his place at the desk when
necessary.
There is,however, a great deficiency,
of amusement at this house of ours.
If there were more pastimes there
would be so many more transient
visitors that a few hundred dollars
rent more or less would not be worth
considering. I will see^ what Mr.
Farewell as landlord is willing to do
in improving the place as a pleasure
resort before deciding.
CONCLUSION.
A few materials have been men-
tioned as derived from the cook's
valise, they are not included in the
bills. These are extract of meat,
catsups and two or three dollars'worth
of canned truffles. Opinions will
differ on such matters, but as every
cook carries his own knives and lard-
ing needles I think it wise and politic
under such circumstances as are
detailed in the preceding pages for
the cook to carry a small stock of
such extra helps besides. If the
proprietors of the small houses knew
everything they would see the ad-
visability of providing all sorts of
seasoninj^s at their own expense, as
they do not understand the use of them,
the cook does well to supply him-
self and get his pay back in the repu-
tation which he gains for the superior
flavor of his dishes and for the un-
expected production of a truffled fowl
when it may chance there are visitors
present who will appreciate the effort.
For a good reputation means good
pay and choice of good positions, and
is wortn a little outlay of money as
well as a good deal of hard work to
secure.
TO MAKE GLAZE.
Extract of meat and the meat
glaze made by the cooks are vary
nearly the same thing. It is an ex-
pensive substance when made of the
best quality, retailing at about thirty
cents an ounce. The cheapest is the
Australian extract of beef solid and
dry in bladders, which sells at $1.25
per pound. Meat extract added to
consommes and gravies gives them
a rich flavor which is one of the
evidences to the guests at t^ble that
there is a professional cook in the
kitchen.
There are times when a cook can
make his own glaze, which is nearly
the same as extract, the difference
being that it contains more gelatine
from the bones than the extract of
lean meat. When there happens to
be a great plenty of soup bones and
the stock boiler is full of rich stock
or bouillon^ and when instead of
using it oyster soup must be made,
then the stock should be strained off
into a large copper saucepan and be
boiled down rapidly until it is nearly
dried down to gravy. Then skim
off the fat, add some salt, and simmer
down carefully until it looks thick
and dark and is in danger of burning.
Four it into a jar or can; it will set
solid when cold and a slice taken out
and added to the soup on a day when
the stock is poor will be found the
one thing that was needed to bring
it up to the first quality. Such glaze
or extract will keep for months. The
French name is glace iVron. ^larce. )
lU
COOKING FOR PROFIT,
^\,^;^^^*
Tl&e Ballade of
A printer threw away his stick
And washed his inky hands.
"I'll go and tempt the Fates," he cried,
"Far off in Western lands."
And so he landed in Begosh,
A brand new Kansas town,
And there he built a small hotel
And named it "Settle Down."
He was the landlord, clerk and cook
The table waiter, too.
He made the beds and tended bar —
And had enough to do.
The town grew fast, the hotel throve,
He hired some extra hands.
His profits quite as fast as got
He put in Begosh lands.
And as he throve he felt a want :
Mysterious, dim, obscure.
He could not tell exactly what,
But there it was, for shure.
"Hal Ha!" he cried, as sudden light
Broke on him while at dinner,
"I want a printed bill-of-fare —
"I do — as I'm a sinner."
There was no printing press in town;
He sent and bought him one.
It came, with type, he worked — and lol
The bill-of-fare was done.
ISettle Mown."
He loaded it with lots of French
To sort of give it style.
And proudfuUy he set it forth
His boarders to beguile.
There came six cowboys to his board,
All armed and fierce and grim.
Each man picked up a bill-of-fare —
Then hastened out to him.
Then on that pale and trembling man
Their words fell fierce and hot:
"Why don't yer talk United States?
"What is this Dago rot.?
"Wlia's 'A lay-matree D-hoteV f
"What's *^fum-mey-D-ter-ree' ?
"What's ^Mack-er-hony-azv-i,r7'a-teen' f
"What's 'Me-Tiew'? What's 'Saiv-teif
"Who's 'Juliana'? Who's 'Tojnmy T?
"Who's 'Z/'and 'May O'Nass'f
"Say! is 'Coji-Sommy- Printer-near^ f
"Where is ' P at. -D.-Foy- grass' ^"
"Yer'r growin' rich! Yer'r gettin' proud 1
"Yer want ter be er dude.
"Ther daisies claim yer tender toes.
"Yer'U du ther grass roots good."
There fell a grave like silence then —
Each man his cannon drew.
***•****♦
The doctor's perforation count
Came up to forty- two.
EPITAPH.
This man was too advanced for use,
He had to great a head.
He worked his" Settle-Down" in French—
His settle-up in lead.
From the Hotel Register ^ N, T,
*) Menu should be pronounced tnayno.
HOTKL CARVING
Cef -.ain men who practise the same
set of duties every day will acquire
extraordinary dexterity in their line,
and they are the men to watch if
one would learn all the sharp cuts in
carving. George McG — , a South-
ern hotel keeper v/as one of these
fine carvers, but rather off-hand and
wasteful with it, for he was full of
other business and would not dwell
upon trifles; he was for rapidity and
did not stop to clean all the meat
"Well — that turkey weighed 12
pounds before it was cooked — I
suppose I could carve 35 or 40
orders from it if I was trying, and I
don't think there are many carvers
around here can beat me."
" Mr. McG — I think I can just
about double that number for a five
dollar bet."
"I'll bet you a ten dollar gold
piece against seven days wages you
can't beat it over ten dishes" — retum-
Phlladelphia Capon.
from the carcasses; left them to be
stripped aftersvards for salad or hash.
There was another man employed
in his house, a professional carver,
Jake Carter by name, and one day
he said:
"Mr. McG — , how many orders
do you think I can get off this
turkey.?"
"Oh — I don't know — how much
does it weigh?"
"Here it is — you can judge for
yourself."
ed McG — and not thinking any more
about the matter he turned on his
heel and went off to the front of the
house. But Jake Carter called wit-
nesses to watch and off that one
turkey he carved and sent in 70
passable orders. It was nearly two
years before McG — would pay the
bet, and then he was greatly in need
of Carter's services at a banquet and
was obliged to pay it; but that was
only one specimen of Carter's skill
as a carver which has been so valu-
(ITO)
176
COOKING FOR PROFIT,
able to him that he has had fourteen
years constant employment in one
city, the time being devided between
only two hotels.
The art and the difficulty of it
consists in slicing broad but thin,
even as thin as paper.
Of course there are two sides of
the carving question and the con-
sumer may not see the subject in the
same pleasing light that the calculat-
ing hotel man does; there must be a
medium observed that will result in
giving satisfaction to the guests at
table, yet it is so true that nearly all
hotel dishes contain twice as much as
are used for all purposes, and withal,
the carver must know where the
joints are so well that his sharp
knives will pass through them with-
out contending against the bones.
With such a keen knife the breast
of a small chicken can be laid open
so as to top cover four dishes, which
would not make any showing upon
two dishes in the hands of a clumsy
carver, and a large chicken will cover
six or eight.
The method is, to place a spoon-
ful of the stuffing in the dish, slice
meat off the drumstick and place be-
side it, or a joint of the wing and on
American Thanksg^ivingf Turkey.
they need and the cost of provisions
is needlessly increased in that way
that a skillful carver who can make
a dish look broad and plentiful with-
out giving it much weight may be
the most valuable man in the house.
Some men are not adapted to be-
come good carvers; quick, impatient,
irritable men are not. It takes an
easy-going imperturbable person
who cuts smoothly with long and
steady strokes and does not see-saw
and scatter the splinters. The knives
must be thin and as keen as razors;
there can be no good carving with
the ordinary kitchen knives which
top lay the white meat as broad and
thin as the size of fowl will allow.
While such directions may read
well enough it will be found the
practice is not so easy unless pursued
with steady system. Take up the
chicken by inserting the fork in the
cavity of the neck, where the crop
was, and keep the fork there in one
place until the fowl is disjointed and
the breast is in slices. First take off
the legs and thighs, cutting to the
hip joint, then with a turn of the
wrist throwing it out of the socket
and pass the knife clear through,
hold up the carcass and strike the
COOKING I^OR PROFIT.
177
knife through the small of the back
and the lower part or side bones fall
off. Then remove the wings at the
sockets. Next take off the first slice
— the brown outside — of the breast.
If a large fowl you can get a broad
slice more of white meat before
touching the bone. Next to that is
the fowl's shoulder-blade, a bone
almost like the wishbone, imbedded
in the white meat and very much in
the way of the carver who is not
ported ; but your knowing hand takes
hold of it by the projecting knob,
which is the wing socket, and gently
pulls it off and the whit^ meat that
comes with it and coveis it, and it
makes a slice itself almost as thin and
quite as broad as the others. Under
that and lying close to the breast
bone is another layer to be taken off
with the point of the knife and that
makes four slices of white meat from
one side, eight from the two sides,
to make the tops of dishes partly
made up of a slice from the leg, or a
side bone or split of the upper part
of the back.
In carving a turkey the proceed-
ing is the same but less difficult as
there is more meat to work on. The
usual way, which was the way Mc-
G — did, is to place the carving fork
astride of the breast bone and keep
it there until the turkey is all cut up,
but Carter objected that thrusting
the fork in there cut through a slice
of the white meat in the best part on
each side of the boite and he took a
hold in the crop cavity as already
mentioned.
Boned Chicken witli Jelly.
ARTISTIC COOKBRY
And Notes on the London Cookery and Food Exhibition of 1885.
BY JESSUP WHITEHEAD.
The thousands of intelligent and
progressive workers who are now
using Whitehead's Hotel Books are
reminded of a promise w^ritten some
years ago in the American Pastry
Cook^ at No. 221, to give at a sub-
sequent time certain illustrated in-
structions in cake ornamentation, and
also some further details of the
method of preparing stands and
socles for meat dishes named at No.
802 j. Under the styles of table
service at present prevailing, there is
not much demand for work of that
kind, however beautiful it may be;
still, whenever the holiday season
approaches, with its banquets and
decorated tables, some letters always
come with reminders that those
promises remain unredeemed. The
completion of a new volume in the
series now furnishes the desired op-
portunity.
Had these lines been written a few
months earlier, it would probably
have been with the impression that
a revival of what is called artistic
cookery, which is really only orna-
mental cookery, was taking place;
the rather unsatisfactory result of the
recent cookery and food exhibition
at the Royal Aquarium, London, has
a tendency to dispel that idea, how-
ever, and seems to show that there
is but little recompense to be ex-
pected for any efforts in that line, the
times being too thorougly practical
in their tendency to allow much
demand for such fragile and transit-
ory work as the cooks can put upon
their cold dishes. A resort hotel in
the United States may go through a
season's business, entertain ten thou-
sand guests, and pay « chef the high-
est salary, and yet never require a
single ornamental dish beyond a
turkey in jelly to be sliced before
served, or some other such simple
dish. Still, as
"BEAUTY IS ITS OWN EXCUSE FOR
BEING,"
we must pursue the ornamental
branch as a labor of love, because we
take pleasure in showing such work,
as the cooks of the largest cities
yearly make displays of pieces that
cost them nights and days of patient
toil, simply keeping up the fashions
of other times for their own pride
and gratification. Numbers of the
British aristocracy patronize and en-
courage the ornamental work that
perpetuates old customs, such as
boar's head banquets, and the En-
glishman who eats five meals a day
will have the buffet or sideboard,
where the early lunch or late cold
supper is displayed, decorated in his
ckef'*s best style, if he can afford it,
for there it does not interfere with
the newer floral fashions which rule
the dinner table. At some American
hotels, where a specialty is made of
serving banquets to order, this orna-
mental work frequently comes in
(178)
COOKING FOR PROFIT.
179
place, and on many occasions, such
as holidays and anniversaries, the
cook can bring in his little surprises
for the benefit of his own reputation,
if for nothing else.
It was not
THE LONDON EXHIBITION
alone that gave seeming indicatons of
a change to a revival of ornamental
pieces, for its precursor, a similar ex-
hibition at Berlin a year or two pre-
vious, which has already been alluded
to in this book (No. 692) where the
Emperor and Empress gave their
personal attention to the encourage-
ment of such work had the appear-
ance of originating the movement of
which the London exhibition with
its imposing plan and extensive ad-
vertising was a continuation.
The after report shows it to have
been principally an advertising ex-
position of materials and appliances,
and in spite of the best endeavors of
its promoters, the cooking depart-
ment attracted less attention than the
sideshows and the music. There were
about 300 exhibitors, however, and
several gold medals and purses were
contested for in various departments,
that of artistic cookery being the
most interesting.
In accordance with the European
proprieties, the London exhibition
started under the patronage of a
dozen titled personages and a jury
besides of twenty-six ladies and
gentlemen in the artistic cookery
department. The motive power of
the whole affair seems to have been
furnished by three or four firms ex-
tensively engaged in the catering and
restaurant business,with a hard work-
ing honorary secretary who managed
all the details, and for whom at last
a purse was made up by subscription
of the exhibitors in recognition of his
untirinsT exertions. One of these
catering firms contracted to furnish
meals as follows:
Hot and cold lunches at 50 cents
per head..
Dinners a la carte from 60 cents
upwards.
The club dinner at 85 cents.
The table d'h6te dinner at $1.25.
The dinner a la carte is the restau-
rant style where every dish in the
bill of fare has the price attached, and
a person can order according to what
he wishes to spend.
The club dinner is in courses, the
person takes all that is offered,in good
form but without much choice and
pays a fixed price for the repast.
The table d'hote is the hotel plan;
the person chooses from the bill of
fare whatever he joleases and as
much as he pleases, and pays a fixed
price for the repast, be it little or
much. We give these particulars to
show the ideas of theLondon caterers,
of the worth of the different meals.
On certain stated dates they an-
nounced they would serve:
The Indian dinner at $1.25 per
head.
The American dinner at $1.75.
The old English dinner at 1.50.
Dinner a la Francaise at $1.50.
The Indian dinner was intended
to give prominence to East Indian
products and dishes of curries, pillaus,
kabobs, rice, chutneys and teas, a fea-
ture that was instigated by a firm
engaged in the East India trade.
The old English dinners we have
no particulars about, but doubtless it
included roast beef and plum pud-
ding, whatever the side effects may
have been, and the French dinner as
surely included bards and braizes^
sautes and ragouts^ as well as sorbets
and sucres.
180
COOKING FOR PROFIT,
It was certainly atr ibute to the ex-
cellence of American fare that the
price of the
AMERICAN DINNER
was placed the highest in the list; the
plan probably contemplated oysters,
turkey, terrapin and canvas back,with
hominy or corn, and a pumpkin pie
not very far off, and it is to be hoped
the caterers were well aware that ice
cream, the pure article frozen, is reg-
ular American diet. We eat it three
times a day and once at night after
the theatre.
There was a vast variety in kinds
of goods exhibited, ranging from
water filters and ranges, electric light-
ing for dining-rooms, and refrigerat-
ors and silver plating to the flexible
glass neckties and
FLEXIBLE GLASS WEDDING CAKE
decorations, and from steam machin-
ery for making bread and cake, to
"Mrs. Butcher, vegetable flower cut-
ter," who announced: "Flowers
carved by hand from carrots and tur-
nips. The process demonstrated."
This must have been a very useful old
lady to have around at such a time,
and her art has some relation to the
wax flower work to be mentioned
further on. Another oddity among
the entries is "Maids of Honour, a
peculiar kind of Cheese-Cakes which
have been sold at the original shop,
Hill street, Richmond, for nearly two
centuries." (See No. 505.)
• There were
PRIZES OFFERED
for small dishes of sweets, best four
by one person, and best two prizes
for cold entrees in sets, or for groups
of savories and sweets, all by the
same maker; prizes for folding nap-
kins and for the best set table, and
prizes by the gas stove makers for
best things baked in their contriv-
ances; and at certain times there were
lectures on cookery which we are led
to infer from the reports proved less
attractive than the various side-shows
which had been admitted to the
building.
The two or three days devoted to
the
ARTISTIC COOKERY CONTEST
proved the most interesting and drew
together the chefs and caterers from
vorious parts of "the kingdom."
Some of the prizes were:
For two grosse pieces, fish, meat,
fowl or game, a gold medal and $30;
second prize, silver medal.
Four dishes, cold entrees, prizes
the same.
Six dishes of meat, poultry, etc.,
larded and trussed, etc., ready for
cooking. Prize, silver medal and
$10.
Trophy of birds, animals, fish,
flowers, fruit, cascades, temples, or
landscapes, any size suitable for buf-
fet. Prize, silver medal and $10.
Four ornamental blocks for sweets
or savories made of either of the fol-
lowing: Saindoux, stearine, salt,
wood, raised paste, rice, or bread.
Prize, bronze medal and $5.
A decorated Christmas cake.
Prize, bronze medal.
Twelve varieties of rolls and bread.
Prize, silver medal.
Cheap soup for the poor with
recipe for making and the cost.
There were about 180 entries in
the cookery lists.
The principal pieces entered were:
A cygnet (young swan) in galant-
ine on wax stand.
Boar's head on wax stand.
Peacock a la royale.
Round of beef a I'Ecossaise.
Dinde (turkey) a I'Imperatrice.
Galantine de faisan (pheasant.)
Boar's head.
Dish of game.
COOKING FOR PROFIT,
181
Tete de sanglier de la Foret noir,
6ur socle (Boar's head from Black
Forest, on stand.)
Capon and tongue, en bellevue.
Poularde a la "Army and Navy"
(hotel) on mutton fat stand (a bas-
tion.)
Hure de sanglier (wild boar's
head) a la St. Hubert, on mutton fat
stand (a fig tree.)
In the section of "trophies" of
birds, animals, etc., the pieces entered
were castles, temples, windmills and
the like made of sugar or gum paste,
one temple being made of wood
covered with icing, and one consisted
of objects representing scenes from
operas, in sugar work. There were
also entries of —
Two decorated salt blocks, suitable
for galantines, tongues, etc.
Two decorated salt blocks, suitable
for boar's head, raised pies, hams, etc.
Four carved salt blocks.
Four ornamental blocks of wood,
salt and wax.
These selections from a lengthy
catalogue will give an idea what the
display was made of. The exhibitors
were the chefs in the employ of cer-
tain lords and ladies in most cases,
and of the leading restaurants and
London hotels. These were the plans
before the opening. They were
carried out with only partial success.
The after report says the exhibitors
succeeded in getting a good adver-
tisement of their wares if they did
not find many purchasers; and the
artistic cookery competition brought
together a few good pieces and a
great many indifferent and bad ones.
» This is not to be wondered at. As
is the case with the exhibits made at
the
COOK'S ANNUAL BANQUETS
in this country the ornamental work
is done under great difficulties , usually
in the nights after the day's work has
been performed, and the cooks are
almost all out of practice. If they
had the same tasks to perform weekly
or monthly they would learn by ex-
perience and improve on their former
efforts, but if only once a year and
they try a new thing each time it is
impossible for their works to be
strictly works of art or even com-
monly admirable. Still there are
some champions in this line and for
their best efforts a
CHAMPION PRIZE
was offered in addition to the other
prizes, not to be restricted to any one
department, but to be awarded for
the best piece in the whole exhibition.
It was won by a hotel confectioner
for a trophy in sugar work ; this chef
(Tceuvre consisted of a double vase of
flowers moulded in sugar and colored
to imitate the natural tints.
This award gave dissatisfaction to
one person at least, this was an ex-
hibitor, a champion, too, in his line,
chef to a lord, author af a book on
confectionery, and who had some
admirable pieces on exhibition and
he has since challenged the champion
prize winner — the hotel man — to an-
other contest for $50 a side. The
dissatisfied man is a Frenchman and
requires a jury composed of three or
four English cooks and as many
French to decide upon the result.
Amongst the regrets expressed
that this exhibition had not proven
richer in fine works of culinary art,
it is mentioned that the French cooks
in London had made a display of
their own some months previous and
shown much superior work. As some
of the exhibitors have furnished de-
scriptions of their dishes for publica-
tion, it is possible to give a very fair
idea of what "very best" work con-
sists.
182
COOKING FOR PROFIT,
TIMBALES OF TRUFFLES A LA
ROTHSCHILD.
By M. Alfred Suzanne, of London,
Choose some large fresh truffles,
all of one size and as round as pos-
sible. Having thorougly cleansed
them by brushing the mould off in
water, set them to boil slowly
for half an hour in a champagne
"mirepoix." When cold, drain the
truffles, saving the liquor in which
they have been boiled, and with a
round cutter scoop out all the inside
of the truffles. Next, make a "salpi-
con" compound of chicken, mush-
rooms, tongue and truffles; these in-
gredients must be stamped out with
a round cutter, the third of an inch
in diameter, and amalgamated to-
gether with some AUemande sauce.
When ready to serve, warm up the
truffles in some of the "mirepoix,"
the remainder of which is reduced
with some Espagnole sauce to pour
round the entree. Fill up the truffles
with the hot salpicon, and serve.
The season of the London Exhibi-
tion was the season also of
THE TRUFFLE HARVEST
in Italy and France. Some exceed-
ingly fine truffles were shown, some,
it is stated weighed i ^ pounds each.
When absolutely fresh, as these were,
the truffle is a thing to raise enthu-
siasm in the mind both of the gour-
mand and his cook; it has a rich,
nutty flavor that is peculiarly its own
and a pefume as pervading as that
of a bunch of ripe bananas. It is a
tuber that grows spontaneously, just
below the surface of the ground;
some are nearly white all through
but the best are jet black. One re-
commendation of the truffle in the
eyes of the wealthy is its dearness,
which keeps it above the reach of
"common people." A dish of large
truffles prepared as directed in the
recipe for a fasionable dinner party
fifteen or twenty might perhaps cost
fifty dollars. The canned and bot-
tled truffles ranging from the size of
a gooseberry up, and which cost
about a dollar an ounce, do serve a
purpose in furnishing a name for a
dish, but their intrinsic value is noth-
ing at all; they are not even the
ghost of the real, fresh article.
NECTARINE DE FOIE GRAS A LA
MOLESWORTH.
By M. Alphonse Landry, of London,
A cylindrical mould resting on a layer
of pounded rough ice is to be lined with a
bright aspic jellj, the sides being decorated
with cut truffles. Line the mould a second
time with white sauce chaudfroid. When
set, fill the mould lightly with foie gras
mixed with truffles, both cut into small
dice. To set the whole, fill up the mould
with a good brown sauce chaudfroid, and
finish with essence of truffles and aspic
jelly of a good consistency. Let the mould
remain in the ice until wanted, when dip it
into hot water and turn out the contents on
a dish. Fill the centre with truffles, and
put croutons of aspic jelly round the base.
Foie-gras is liver-fat or fat liver;
the French language generally puts
the cart before the horse that way;
but it specially means the livers of
fat geese that come principally from
Strasbourg where a great business is
made of fattening geese for the sake
of the livers.
Pate - de -foie - gras means two
things, it is either paste of fat liver,
with truffles in it, such as comes in
jars from Strasbourg, or pie of fat
livers — according to the accent on
the word pate. The pie or pate made
of a crust baked in a raised mould is
oftenest lined inside with a coating
of paste of foie gras and then filled
with v2iwfoies gras and seasonings
covered and baked; to be eaten cold.
M. Landry's dish above discribed is
of cooked foies gras and truffles in
COOKING FOR PROFIT.
183
jelly, in a border mould, and is a cold
ornamental dish. See No. 860 of
this book.
ORNAMENTAL SALT BLOCKS OR
STANDS.
A cook having either of the fore-
going named dishes in preparation
and having to sei-ve them entire at a
dinner party will naturally look
around for some means to elevate it
into a conspicuosness corresponding
to the recherche character of the
composition and brings in little bits
of scenery in the way of perhaps a
castle carved in salt, with all sorts of
ornamental details below while the
top with its towers and battlements is
so shaped that it holds the dish of
timbales, already built up on a double
crouton of bread fried brown, or
other foundation; or some slender
design of figures holding up a stand
on which the ornamented "nectar-
ine" is suitably displayed, bordered
and brought in contrast of colors.
For salt blocks are carved in selected
blocks of rock salt, which is semi-
transparent and has a reddish color,
and in the finest table salt caked to-
gether to the compactness and almost
the hardness of stone. A "trophy
of fillets of soles" might find a hand-
some resting place on top of a rock
of rock salt carved into
A SEA CAVERN
below; set upon glass with boats
and other accessories of a cavern
scene carved out of the pure white
fine salt for contrast.
And when any cook or set of
cooks have spent more time and
pains on the ornamental stands than
the edible dishes have cost them, it is
but natural for them to carefully
mention the stand or socle in every
catalogue, and name their piece a
bastion of truffles, or a "nectarine de
foies gras sur socle,'''* A man does
not want people to fail to notice the
stand or socle that he has been work-
inor on of nic^hts for two weeks be-
fore, merely because they are eager
to sample the contents of the upper
story.
184
COOKING FOR PROFIT.
Fiir. I.
Dominica.ines de Volaille.
By Mr. C. J. Corblet, of London.
Take a dozen tongue-shaped moulds as
sold at the principal London coppersmith's.
Butter them, line them with thin slices of
raw filleted chicken flattened out, and then
fill them up with a galantine farce by means
of a forcing-bag.
The farce is made as follows : Take the
remains of the flesh of the four chickens
which have already yielded the fillets for
lining the moulds. Put the chicken meat
through the sausage machine, with twelve
ounces of white of veal, and as much lard-
ing bacon; season with salt and spices: and
pass through a sieve. Five large raw
truffles and five ounces of tongue (red) cut
in large short strips are to be mixed in.
When the moulds are filled with this mix-
ture, place them in a sautd pan, and put
them in a mild oven for half an hour. When
cooked, turn them out on a napkin and let
them get cold, trimming all the same shape.
Sauce them over with a white supreme
chaudfroid sauce, with the exception of the
thick end, which is to be sauced with a
brown chaudfroid sauce. Now cut up in
cocks'- comb shape two dozen pieces of
very red tongue, and dip them in some
aspic jelly half set. Dish the dominicaines
up against a wooden stand covered over
with mutton fat spreading the fat with aspic
jelly, so that the edible shall not come in
contact with the fat. Alternate each do-
minicaine with one of the pieces of tongue,
filling the space between the upper cup and
the dominicaines with the cocks'- combs
passed in aspic jelly. The upper cup should
be filled up with a Russian salad, and at the
foot of the stand on either side must be
placed four artichoke bottoms filled up with
a vegetable salad mixed with mayonnaise
and decorated with aspic jelly.
COOKING FOR PROFIT,
i8e
A chaudf roid sauce is one that will
set like jelly when cold.
The woodcut representation above
gives an idea of the appearance of an
ornamental piece — a cold entree that
was awarded the prize of a gold
medal at the French cooks' own ex-
hibition in London. It is but justice
to all concerned to say that these
pictures are far less handsome than
the reality. It is a piece that illus-
trates completely the explanations of
the methods followed which are
found in the salads and cold dishes
addition to the AmericanPastry Cook^
No. 8o2J. It was an original design,
but employed:
1st. The wooden stand.
2nd. The wax flower and leaf or-
naments.
3rd. The figures of swans made
of mutton fat by casting in metal
moulds.
There are shops in London where
a great variety of moulds are kept
for such purposes, usually they are
of pewter and consist of two parts
hinged together. Some are swans,
some battle horses, some dragons,
mermaids, deer, lions, dolphins, in
short anything that would be suit-
able to place where the swans appear
in the cut above can be bought or
hired. The process is but to fill them
with the whitest fat that can be ob-
tained, in a melted state, open the
moulds and take the figures out when
cold.
Another sort of mould is also
mentioned in the recipe; tongue-
shaped moulds, and some London
manufacturers advertise that they
make any sort of mould to suit new
designs and new fashions as they are
required.
Another requirement is the wooden
stand. The picture shows a wooden
stand of two stories, like two cake
stands set one upon another, except
that these are two bowls or cups in-
stead of flat stands. The whole of
the stand is covered with mutton fat
so that the wood is not perceivable
but it looks like a stand of wax. The
edible part is built up in the larger
bowl and ornamented also with
edibles. It was a symmetrical object
and glistening with colored jellies
and meats, and colored salads above
the waxen wreath that borders the
large bowl might well claim atten-
tion and admiration.
A few cooks will carry a small
assortment of moulds along with them
when they travel and if they remain
for years in the same city may acquire
a large collection ; this is not the rule,
however, and when a party is to be
provided for on short notice the cook
must either pick up some such orna-
mental objects as plaster images or
toy birds and animals and make his
own moulds in plaster of paris, or
else make designs that do not require
moulded figures, as can well be done
according to the following showing.
The following is the outline of a
piece that was put up with a large pat-
tern of ornamentation, suitable for
the purpose of these instructions. It
is a wooden stand in the first place
covered first with a smooth coating
of stearine, then bordered and deco-
rated with wax flowers and leaves.
On top of the stand is a large platter
containing a decorated galantine of
turkey.
To obtain the wooden stands apply
to a cabinet maker, and have them
made of a size to hold the dishes you
intend to use. There should be a
rim of wooden hooping around the
edge both to hold the dish and to
give room for the ornaments. These
stands will very likely cost about one
dollar each. They may be of differ-
ent sizes, the stems measuring from
six to twelve inches in height.
186
COOKING FOR PROFIT.
Ficr. 2.
Galantine de Dinde star Socle,
(Boned Turkey in Jellv on Wax Stand, Mag'nolia Pattern).
By "jessup Whitehead.
Served at a terrapin supper given by Mrs. Robt. J. Lowry (Miss Markham), at Atlanta, Ga.
the stand, melt either
wax, or parrafine, or
To cover
some white
stearine, or mutton tallow, or a mix
ture of wax and tallow. White wax
can be and is used in that way and is
cleanly, but it is expensive and hard
to make a smooth surface with, on
account of the high degree of heat
required to keep it in a melted state.
Mutton fat mixed with wax is a good
material, but better still is the same
stearine that candles are made of; it
does not grease the fingers and has
no smell. Wax costs from fifty cents
to a dollar a pound while candles
can be bougt at eight pounds for a
dollar. Melt in a tin pan and pour
it over the stand with a spoon. When
the wood is everywhere covered
hold the stand in front of a fire,
turning: it about while the surplus fat
drips off and leaves a smooth, even
surface; then, when the stand has
become cold and white take a hot
knife and smooth off the edges and
ridges that remain.
COOKING FOR PROFIT,
187
Fig. 3-
Tree Designs for Game
Pieces.
But if the design is to be a tree
select a natural bough from a tree or
bush, something that branches hand-
somely like a deer's horns with room
in the forks to place a piece of wood
as large as a plate or dish. Set the
butt of it in a wooden bottom like
that shown for the other kind of
stand and fasten the upper shelf in
the forks where the boar's head is to
be, then proceed to coat over the
entire stand and branches with stear-
ine as in the other case. Coral
branches and sea-weed designs can
be prepared in a similar manner.
When the stand is thus far prepared
proceed to cover it with wax leaves,
fruit, berries, flowers or any orna-
mental shapes that may suit the sub-
ject; the tree stand may be decorated
with leaves and fruit on every twig.
Wax Leaves and Flowers.
The best material for flowers and
leaves is white wax although stear-
ine answers very well for some of the
less delicate forms. They are made
by carving a flower on a carrot or
turnip or potato, dipping it into melt-
ed wax and taking off the thin cover-
ing of wax that the vegetable shape
has taken up. Wax impressions are
thinner and finer than stearine, and
wax can be pulled gently off of in-
tricate shapes where any other ma-
terial would break to pieces. Veget-
ables make the best shapes because
wax will not adhere too tightly and
they must be kept wet.
Supposing Mrs. Butcher, men-
tioned in the catalogue as having
special skill m such work to have
carved a white turnip into the form
of a rose and the end of a carrot into
the shape and markings of a rose
leaf, the next step would be to throw
them into a pan of water and then
melt some white wax in a tin cup.
Take up the turnip rose, dip the face
of it in the wax, then immediately
in the cold water again and a thin
pearly waxen rose can be pulled off
the vegetable; dip the leaf -shaped
carrot the same way and you have
a waxen leaf. The wax must not
be very hot. When it is cool enough
to be on the point of setting, the
188
COOKING FOR PROFIT.
leaves and flowers caii be made with
the greatest rapidity, sometimes drop-
ping from the shape of themselves.
By the same method fan-leaves,
palms, bells, grape bunches, cups,
thimbles, stars, faces, animals' heads,
spear heads, cornices and mouldings
can be made in great variety within
certain restrictions which will soon
be discovered upon trial, such as the
impracticability of making a round
ball-shaped flower, unless in two
halves.
It is best for a beginner to make
a large number of very small flowers
and leaves at first instead of large
and heavy ones, the light ones being
easy to fasten in place and less liable
to fall off or be broken through pro-
jecting too far from the stand.
To Decorate the Stands.
The flowers and leaves are fastened
in place by melting a little stearine
upon them, hold a rose to its place
with the fingers of one hand while
the other applies the point of a hot
knife to the place of contact. They
may also be dipped in melted stear-
ine and pressed in place while it sets.
Heavy ornaments require tape stems
to be attached to support them on
the edge of the stand.
It is scarcely possible to improve
upon the appearance of a well exe-
cuted wax stand in pure pearly white,
yet colored wax can be used and
colored flowers made by the same
methods. The material of which the
colored candles on Christmas trees
are made is suitable for the purpose.
Wax stands with colored ornaments
are suitable for comic designs like
pigs in dress coats, and similar notions.
Galantines and Aspics.
Directions for preparing and or-
namenting galantines and apics de
foies-gras have been given at Nos.
853, 860, and 943, and methods of
ornamenting with colored jellies at
No. 692 and succeeding numbers.
Very particular directions for larger
operations can also be found in the
cold dishes department in the Amer-
ican Pastry Cook. The ordinary
galantine moulds are tin pans made
oval instead of round and of sizes
that run about one inch difference in
diameter. But any other shape can
be used as well if it only corresponds
with the stand. A very fine supper
with decorated dishes has been set
where nothing but the common round
glass cake stands were available ; but
a number of them were covered with
melted wax and then smothered in
wax flowers till they had not the
slightest semblance of a glass cake
stand, and they required meat dishes
and raised pies to be of round shape
to match. ,
Broad Blocks and Crous-
tades.
In order to elevate a galantine
into suflficient prominence above the
ornaments a bread "block" may be
employed or cake of cooked rice,
according to the subject. Cut the
bread to fit the dish, fry it in a kettle
of oil or lard to a handsome light
brown color. When cold dip it
several times in bright jelly keeping
it in ice between each dipping till a
good coat of jelly remains upon it,
place it in the dish and turn the de-
corated galantine out of its mould on
top of it.
A very handsome dish or terrine
of pdte-de-foie-gras can be made ii.
COOKING FOR PROFIT,
189
this way. Prepare a decorated stand
with wax leaves and flowers. Cut
three or four blocks of bread of dif-
ferent sizes to make a pyramid and
fry them to a nice deep yellow color
and place them in their dish. Have
some bright aspic jelly ready and
chop it quite fine. Take a pan of
liver paste (No. S6o will do for the
purpose) and cut out pieces with
spoons made hot in boiling water.
The spoon will shape the liver paste
like the half of an q^^ cut length-
wise. As fast as cut out dredge
them with the minced jelly, then
place them around on the steps of
the fried bread pyramid, covering it
very nearly, and between the points
insert triangular blocks of colored
jelly and decorate with lemon baskets
garnished with sprigs of parsley.
Make Allowance for Heat.
Much vexation and trouble over-
takes every inexperienced hand who
makes no allowance for the effects
of a heated supper room upon the
jellies which his refrigerator has kept
in such a pleasant state of solidity,
but after one or two catastrophes
caused by the build-up dishes melt-
ing down like snow in the sun the
workman learns to make his goods
doubly firm with plenty of gelatine
to withstand the ordeal of a gas-lit
and crowded hall.
The Boar's Head.
In the United States we have little
or nything to do with the perpetua-
tion of ancient customs and have
little sympathy of sentiment with
them that have. We are too ready
to throw a wet blanket on every
exhibition of the ancient fires by
asking and continually asking : *' What
is the use of it?"
We are so accustomed to looking
forward, to " the millions yet to be,"
to the new, to the cities which are
springing up without permission from
anybody, that we have forgotten
about such things as the ancient
granting of city charters by kings
and barons with tributary conditions
imposed, such as the presenting of a
peacock, or a huge blackbird pie, or
a boar's head to the suzeraine on a
190
COOKING FOR PROFIT,
certain day each year; and find it
hard to enter into the solemn sort of
fun which the very respectable and
reverend seat of English learning,
Oxford College, enjoys as an annual
custom. A little better understand-
ing of the symbolism of some of the
designs would make even the exhi-
bition of artistic cookery at the
cook's annual banquets far more
interesting than they are.
THE OXFORD BOAR'S HEAD
DINNER.
The boar's head dinner at Queen's
College, Oxford, on Christmas Day is a
survival of a custom once prevalent in all
England. In 1678, Aubrey wrote: "In
gentlemen's houses at Christmas, the first
dish that was brought to table was a boar's
head, with a lemon in his mouth." There
is an account of an Essex parish, called
Homchurch, in which the inhabitants paid
the great tithes on Christmas Day, and
were treated with a bull and a brawn. The
boar's head was wrestled for by the peasants
on that occasion, and then feasted upon.
It would be easy to multiply instances.
At half-past six o'clock in the afternoon
of Christmas Day, the Hall of Queens
College was filled by persons anxious to
witness the time-honoured ceremony of the
Boar's Head procession. The hall was
liberally adorned with greenery, and a
monstrous fire created a welcome tempera-
ture. Although the weather was damp and
foggy, by six o'clock the picturesque old
hall presented an animated appearance,
filled nearly to overflowing with a crowd
of merr} faces ; the dark tone of the gentle-
men's clothing and the bright bits of colour
of the ladies' showed up very effectually
against the old oaken wainscoating. The
boar's head, which was provided and dished
up by Mr. Wm. H. Horn, the College
manciple, was a splendid specimen, weigh-
ing seventy pounds, and was decorated
with the proverbial "bays and rosemary,"
and surmounted with a crown and flags
bearing the College arms. Upon the
sound of the trumpet, at the head of the
procession of singing men and choristers,
marched the Rev. Robt Powley, M. A.,
Curate of Cowlev, who took the solo part
in the " Boar's rfead Carol :"
j The Boar's head in hand bear I.
Bedecked with bays and rosemary,
And I pray you, masters, merry be,
Quotquot estis in convivio.
Chorus.
Caput Apri defero,
Redden iaudes Domino.
The Boar's head, as I understand,
Is the bravest dish in the land;
Being' thus decket with g^ay garland,
Let us servire cantico.
Chorus.
Our Steward has provided this
In honour of the King of Bliss,
Which on this day to be served is
In Reginensi Atro.
Chorus.
Wynkin de Worde's carol (printed in
1 521) was, of course, much quainter, espe-
cially verse three :
Be gladde, lordes, both more and lesse,
For this hath ordeyned our stewarde
To chere you all this Christmasse,
The Boar's heed with mustarde.
A distribution of leaves which garnished
the dish was then made by the Provost (Dr.
Magrath). The custom of serving up the
boar's head at Queen's College has been ob-
served for about 500 years, one authority
quoting 1350 as being the probable year of
the first festival. — London Caterer.
The man whose office requires
him to provide a boar's head in the
orthodox fashion for such an occasion
as that described, be he "manciple"
steward or cook, must feel a greater
importance attaching to the task than
if it were the most elaborate of tran-
sient party dinners. A dozen or
more of boar's heads were shown at
the London Exhibition. They are
equally prominent in continental dis-
plays. The narratives of continental
history as well as fiction abound in
recitals of wild boar hunts, in the
Forest of Ardennes, in France, the
Black Forest, in Germany. A boar's
head a la St. Hubert is among the
highest achievements a chef in orna-
mental work can set himself to
accomplish. St. Hubert is the patron
saint of hunters. The piece is a
boar's head, the bones taken out,
stuffed, cooked, set up in the likeness
of life, glazed, ornamented, placed
upon a stand, set amongst waxen or
silver-plated branches of a tree,
decorated with bays and hunting
COOKING FOR PROFIT.
191
horns and spears and heads of hounds.
The carcass of a real wild boar from
the Black Forest was displayed at
the Exhibition, much as a grizzly
bear from the Rocky Mountains
might be displayed in this country.
It was an object of curiosity and
interest and was immediately pur-
chased by the steward of a large
establishment.
BOAR'S HEAD GALANTINES.
For practice in putting up a boar's
head the beginner should bone and
cook pigs' heads to serve cold, until
he has become familiar with the
methods of making them good and
of putting them in shape. One or
two heads a week would be esteemed
a luxury in any hotel among the
regular cold dishes. For there was
no foolishness about the ancient lik-
ing for a hogs head and it is con-
sidered as good eating to-day as it
ever was, but requires a good deal
of the cook. It must be partly salted,
it must have the superabundant fat
cut out and lean and brawn supplied
instead; it must be carefully seasoned
and cojked until perfectly tender
and the liquor it is boiled in is jelly.
Choose a large head for the purpose
and a small one to stuff it with. Cut
it as far back as the shoulder bones
of the hog to get as much of the
neck as possible. Begin at the throat
and cut the meat from the bone
without cutting through the skin;
take out the tongue, put them both
into the corned beef brine (No. 650)
to remain two or three days. Then
take them out, wash and trim, and
cut away all the fat of the jowls.
Sew up the mouth and throat. Place
the small head similarly boned and
prepared inside the large one, fill in
with tongues cut in strips and some
well seasoned pork sausage meat,
cover in the neck with the rind of
pickled pork, then sew the stuffed
head in a cloth, boil it four or five
hours, take it up and press it in a
suitable mould and set it away to
become cold. After that take off
the cloth, remove the threads and
slice the meat to serve.
TO MAKE AN ORNAMENTAL DISH.
It is not essential that a boar's head
shall always be set up with ears erect
and mouth open, it may be a smooth
rounded dish of meat only having
the general outline of the head shape,
and to form it that way it is neces-
sary to take the cooked head out of
the cloth it was boiled in when it is
nearly cold, then take a long muslin
bandage and wrap around it, draw-
ing tight in one place and slack in
another to give the head the proper
form, then set it in the refrigerator
to become solid in that shape. After-
wards, take off the bandage, wipe
off with a cloth dipped in hot water,
then glaze the head by frequent
basting with jelly in a cold place
until it is covered, or, glazed with
meat essence, and- ornament with
cubes and patterns in aspic.
AS NATURAL AS LIFE.
"Rosemary and bays" always
mentioned in connection with the
boar's head, belong to that dish by
association as holly belongs to Christ-
mas. They are both used for sea
sonmg as well as for green decora-
tions. Rosemary is a herb that looks
like pine leaves and has a flavor like
a mixture of sage and spruce fir.
Season the boar's head that is to be
put up in shape with rosemary and
bay leaves powdered, instead of the
customary sage. To form the head
as natural as life and even moie
192
COOKING FOR PROFIT.
ferocious looking it is best to employ
a plaster mould which can be made
shortly before it is to be used and
will serve for many repetitions. It
is to be observed that the wild boar
carries a high and bristly forehead
and the mould is to be managed so
as to throw the top of the head into
prominence instead of the fat jowls
of common hogs. Choose a head of
a large porker to make a cast from.
It is not advisable to have the mould
too large because the cooked head
shrinks so much it is difficult to
thoroughly fill a large mould. Hav-
ing the raw head cut off with all the
neck belonging, cut off the ears,
place it snout downwards and resting
on the bottom in a tin pail or five
gallon tin lard can. Get half a
bushel of plaster of paris, which
costs about seventy-five cents at the
cement stores, stir it up with water
to a thin paste and pour it around
the head in the pail. In half an
hour the plaster sets and becomes
solid, but leave it alone several hours,
and then the head can be drawn out
and you have a plaster mould of it.
Perhaps the mould can be improved
in shape by scraping down with a
knife, and the bottom of the pail or
can should be cut through that the
snout of the cooked head may be
drawn in.
Prepare a salted head with stuffing
as before directed, leave the ears on
and lay them flat on the top of the
head. Sew up the head in muslin
closely wrapped and without any
thick folds or knots. Boil four hours,
take up and let drain and partly cool
off, then place it still in the cloth in
the mould, taking care that the ears
are in the right place and the .snout
goes well to the bottom. In that
position with the neck above the top
of the mould, place weight upon it
and leave it in press in a cold place
for twelve hours. It can be with-
drawn from the mould easily by
means of the cloth, which is then to
be taken off, the head wiped off with
a cloth in warm water, the ears
raised up, softened with a hot cloth,
shaped as wanted and upheld by a
small silver skewer in each; the
mouth opened and tusks inserted;
bead eyes put in and the head glazed
and ornamented.
The tusks finely curved may be
obtained from almost any hog's head.
Find one with small tusks projecting,
boil the jaw bones, then break the
bones with a hammer about the
roots and the tusks will be found
three or four inches long.
Decorated Cakes.
There is evidently a laborious
effort to discover something mar-
velous to put upon a cake when a
resort is had to flexible glass, satin
sashes, panel paintings and various
sorts of millinery in addition to the
plaster of paris and gum paste figures
and structures which are perennial as
cake ornaments. These things come
high but they must have them at the
London Exhibitions and they do not
interest pastry cooks and bakers
much because all such methods are
outside of their trade. When a cake
has to be carried to the glass-blow-
er's, the landscape gardener's, the
upholsterer's, the milliner's, the image
maker's, and the painter's places, the
baker may throw his slipper after it
for luck but he need not go with it.
It is none of his work to do.
There were prize medals offered
for the best decorated Christmas
cake and best wedding cake, and
Messrs. Newton & Eskell, proprie-
tors of the Caterer offered a special
prize in that department. This was
COOKING FOR PROFIT.
193
awarded to a firm of " country cate-
rers," from Leamington, who came
to the great city and took the premi-
um with a cake that was remarkable
for its elaborate piping in sugar
icing, which is true pastry cook's and
confectioner's work; and the gem of
the exhibition in bride cakes is said
beyond the sphere of the w^orkman
who makes the cake to carry it to
such a completion. It is a trade to
itself to make the gum paste struc-
tures with altars and leaves and
flowers which we see exhibited for
sale under glass cases at the confec-
tioners in every large city. Pastry
Cake Decoration in IVhite Icins.
BY JESSLP WHITEHEAD.
(From a Fhoiograph.')
to have been one decorated with i cooks can make a few flowers on the
real hot-house flowers relieved by • spur of necessity, but very few can
delicate green ferns, and if the cake
itself was already ornamented in
icing it must have been a beautiful
object and not too far removed from
common ideas of edibility, and not
make them as perfectly as those do
who never do any other work but
make flowers.
The instructions here to be given
are for designs in pure sugar icing,
194
COOKING FOR PROFIT,
practice in which will lead the
learner on to a trial of all the addi-
tional branches.
The engraving on the preceding
page shows the design of cake deco-
rated in the Grecian style that once
came under the powerful protection
of no less a person than General
Grant, whose interference prolonged
its existence at
least two days.
The hand that
was extended to
make a breach
in the upper
works was Mrs.
Grant's. That
serene lady
would have
broken off one
of the white
birds which
were hovering
in the act of sip-
ping the crim-
son jelly in the
glasses. The
general put his
hand on hers
and pushed it
aside saying:
"Don't break
that." "I want
to try the con-
fectionery,"said
the lady.
"There is plenty without — don't
break it — ," said he again ; and it was
saved to appear again next day ivith
sections cut out of both the lower cake
and the upper one on two sides, the
cake sliced and part of the slices
replaced, and all was done ivithout
breaking the ornamentation^ which
requires but a small foundation to
stand upon. The lower cake was
made by the recipe No. 836, the
upper was a white citron cake.
Over the top of the pyramid, which
was all pure white and lace-like, was
thrown a long and slender vine of
I Virginia creeper, much handsomer
i than smilax because of the finely
tapering grada-
tions of the leaf
sizes, and these
were just turned
to vivid colors
by the touch of
the first October
frost.*)
This is a pic-
ture of the cake
that was made
and ornamented
in haste and
under difficul-
ties for the
wedding of the
banker's daugh-
ter, as hurriedly
sketched at No.
941. It took
about four hours
of a summer
night to put up
^^ those ornaments
in sugar icing.
There were, of
course, more
people concerned in that wedding
than it was business of mine to men-
tion at such a hard-working time,
and among them was the young
lady's father, the banker himself;
and when the table was set and the
time was right to bring along the
wedding presents he walked up and
* [That was perhaps the happiest period of General Grant's life. He was spending- a week with
his family and officers of his staff and their wives at the Maniton House, Manitou Springes, Colorado.
He loved that locality, this was his third visit to it; it was in the third vear of his first term as President,
an office of which he' was wi-arv and he delig^hted the people of Manitou villag-e by declarin^^ his intention
of returning' and making his home there when his term was ended. He went around the world after
that and after all he visited Manitou once more, though only for a day, when on his way to Leadviile,
where he had thought of investing in the mines.]
OOKING FOR PROFIT,
195
Decorated Cake Center-Piece on a SilTcr Dish.
• Height about sYtft.
Served at a private supper tendered to General U. S, Grant by Governor Tabor at Leadville, Colo.
The baskets and spaces filled up with a various assortment of the lig-htest Italian cakes, macaroons,
meringues, and bon-bons and the whole festooned with smilax.
196
COOKING FOR PROFIT,
took out of his breast pocket the title
deed to a forty-thousand-dollar house
and lot in Lakeport, made out in his
daughter's name; he rolled up the
document and placed it under the
lid of the basket and left it there.
The hostess put into the basket on
top a silver thimble and the host put
in a gold pencil case, then the children
climbed on chairs and filled the basket
and all the spaces with white flowers
which they had been out at sunrise
to all the neighbours' gardens to
gather. When the bride came to
cut the cake she shed tears on the
flowers, hung the pencil case on her
watch-chain, put the thimble on her
finger and tucked the title deed down
in the bosom of her dress. And
the children ate both the basket and
the pedestal because it was all sugar
and flavored with lemon.
Cake Decoration in ^''hite Icingr.
BY JESSUP WHITEHEAD.
From a P holograph.
COOKING FOR PROFIT,
197
Height about j feet.
Cake Decoration in IVhite Idnflr.
BY JESSUP WHITEHEAD.
Cake Center Piece, Stand for Small Sweets, to gfo with Floral Decorations,
given by Mrs. R. J. Lowry, Atlanta, Georgia.
Served at a terrapin supper
This pattern has been redrawn
large and distinct to show the details
plainly for the purpose of this article.
The photographer remarked that " it
was a daisy," and he squared himself
three or four different ways to get
the best expression of it. The pure
white and fragile structure was orna-
mented with bright colored sugar
flowers set upon it and around the
edges and in the spaces. It was an
ornamented cake made to serve as a
center piece among some elaborate
floral decorations at a party supper
198
COOKING FOR PROFIT,
given by a lady of Atlanta, Georgia.
The design was Jinishcd for the
purpose by having" the stands and
baskets filled up with bonbons^ maca-
roons^ kisses, and the lightest kinds
of fancy small cakes, and was hung
with trailing sprays of smilax. In
such positions these tall pieces harmo-
nize most perfectly with floral deco-
rations, the effect of which they
highten without being too obtrusive
and without the least suggestion of
children's play-house figures such as
attaches to the gum paste temples
and pavilions of the ordinary style.
HOW THEY ARE MADE.
For a single stand take two sheets
of note paper and keeping them
doubled as they are, cut out a scroll
pattern with a pair of scissors, which
when opened out will be like this:
Fig. 5.
Cut them apart down the back and
you have four paper patterns like that
on the left side of the cut. Take a
tin plate and melt some white wax
and mutton tallow in equal parts, dip
the paper patterns in it and lay them
each one on a separate piece of board
or a shinsfle. Then mix
up
stiff icing (directions at No. 464) and
lay a piping border on the edge
around the outline of the pattern;
use a star piping tube and lay a
wreath pattern on the waxed paper
as shown at the right of the cut, ob-
serving that as the extremely light
and graceful effect of these designs
is largely due to the spaces left be-
tween the piping, the icing must not
be run together nor placed too close.
As fast as they are done place them
to dry in some such place as inside an
oven after the fire has gone out.
When dry turn them over, warm
them till the wax begins to melt and
then pull of the paper pattern. Now
repeat the same pattern of icing ^ on
this side where the paper was and
when that is dry and hard on all
four you have the four scrolls to set
up as a support for the basket.
To fasten them together so that
they will stand square and perpen-
dicular it is necessary to procure a
small goods box and break off one
side with one end attached. Lay
two of the pieces on the wood as at
figure 5, but a quarter inch space
between them, lay some icing on the
edges, then place a third one on edge
on top of them and all three touch-
ing the end piece of the board, which
COOKING FOR PROFIT,
190
is upright and acts as a square, and
set it in a warm place to dry again
while you work on another part.
When dry set it upright and place
the fourth side in place; it will stand
with no support but a touch of icing;
and when again dry the stand thus
far made can be set upon the cake.
To make baskets or brackets use
shallow plates or jelly cake pans
'waxed over and cover them with
piping, the more open and lace-like
the better. Ornament the outer
edges as cakes are piped, and when
thoroughly dry warm the plate till
the thin coating of wax that it was
dipped in melts and the shape of
icing can be lifted off and placed on
its stand. The handle of the basket
can be formed on a piece of tin bent
to a bow shape. Make it in two
pieces with broad foundations, set
them up on the basket and fasten the
middle with some icing and a rose
and leaves.
To build such a design two or
three stories high use a sheet of
foolscap for the lower pattern and a
sheet of note paper for the next, or,
let each upper stand be one-third
smaller than that below it.
The patterns can be varied and
multiplied according to the ingenuity
and patience of the operator. The
pieces are fragile yet will bear a
heavy weight of flowers, cakes and
fruit carefully placed. It is said of
these objects that they are fresh and
new — the people have seen all sorts
of ornamented cakes all over the
country, but all more or less alike,
but never saw any like these, and
that is where the advantage is gained,
as one can be made for every* table
in a dining room and each of a dif-
ferent form, without any very great
expenditure of time, when we are in
practice.
To make icing tougher and less
liable to break add gelatine dissolved,
or gum arable, and for further in-
structions for such as have had no
practice the American Pastry Cook
should be consulted and directions
compared before any work is under-
taken that might lead to failure at a
time when success should be assured.
PATTERNS ON TINFOIL.
Tinfoil paper such as tobacco and
similar merchandise is wrapped in
can be used instead of the waxed
paper recommended in foregoing
directions. Lay a covering of tinfoil
on the outside of a bowl turned up-
side down, lay a piping pattern on it
for a basket or other object; let it
dry and turn right side up and after
removing gently from the bowl the
tinfoil can be carefully picked away
as the icing does not adhere to it.
The learner can practice both ways
and decide for himself which he has
most success with.
RAISED BORDER ORNAMENTS.
Palisade or garden fence patterns
of icing to set around a cake can be
made as directed for the bowed
basket handles. Make a hoop of
tin and wax it with mixed wax ^nd
mutton fat, set it on a board and
make the pattern upon it in panels or
pieces divided at convenient distances.
When dry take off the pieces by
warming the tin, and set the border
around the edge of the cake. The
tin hoop must of course be made to
fit the cake.
Another way requiring more prac-
tice and a steady hand is to take a
cake already iced over and quite dry,
turn it upside down upon something
like a gallon tomato can, then with
200
COOKING FOR PROFIT,
your piping tube hang a loop or
fringe border all round the edge.
Dry that and then put on another
row of loop border, and continue till
you have four or five tiers. Let it
get perfectly dry and then turn the
cake right side up and if you have
no accident you have a raised lace-
work border around the cake which
raises a wonder as to how it was done.
Pyramids of Small Cakes.
Height 20 to 24 inches.
Have a tin shape made like that
on the left, with a wired rim on the
bottom to keep it firm and several
tin circles also rimmed to keep them
from yielding and breaking the
pyramid, and have them large enough
to lift easily without binding on the
shape. Cover the tin circle on the
edge with a lace cake paper and slip
over the top. Grease the pyramid
shape and then build up lady fingers.
almond fingers, meringues, cocoanut
caramels or anything of the sort by
dipping the edges in melted clear
candy, or in cake icing. When set
lift the pyramid off the shape, still
resting on the tin ring and place it on
a cake stand. The most beautiful
object of this sort is a pyramid
of kiss meringues perfectly made,
and covered with a veil of spun
sugar.
Another Exhibition.
The London managers while yet
sore over the unsatisfactory results of
this one are asking each other if
there shall be another and they are
disposed to answer yes. However
that may come out there will probably
be such an exhibition opened in the
United States and it will be success-
ful for it will be arranged and carried
out by hotel-keeping men for the
furtherance of hotel - keeping inter-
ests.
COOKING FOR PROFIT,
201
There are two distinct classes of
cooks and two different lines of cook-
ing, they are the chefs who cook for
my lord the Marquis of Carrabas and
his noble compeers on the one side,
and the chefs who manage large
kitchens and numerous subordinates
and who count the meals they send
out by the thousands a day on the
other, and the American Cookery
Exhibition will regard the latter cla^s
and their work as the matter of
greatest public interest and will
stimulate them to seek methods of
greater variety and perfection in
serving the complete individual din-
ners of the modern hotel and restau-
rant system. There were ideas in
the London exhibition which will
perhaps have to be brought over to
this side for development. There
was the national dinner idea but too
pinched and narrow; the prize table
setting, but on a private house basis;
the prize napkin-folding, but no
waiter's drill nor prize waiter work ;
there were little dishes made by
amateur cooks, but no contests of
veterans of the table cChote system ;
there were two days of fitful interest
over a display of ornamental pieces
which resulted in dissatisfaction over
the awards of prizes and while even
this was being but poorly attended
there were a thousand " temperance
lunch houses," "coffee taverns,"
"oyster houses," "railway eating sta-
tions," "chop houses," restaurants
and hotels of every description where
the real cookery exhibitions were
going on and in which the public
were really interested which had no
more part nor lot in the Aquarium
exhibition than if it had been in some
distant country. They are all inter-
ested in the art of cooking for large
numbers but not in pieces montees.
There was one good idea of a hotel
cook who entered for exhibition three
sauces, but little known; that idea
will be amplified in the American
exhibition into a show and sampling
of all known sauces. There will be
a display, for prizes, of the best ways
the best cooks have invented of orna-
menting the individual dishes of each
separate hotel dinner; there will be
prizes for the best ten ways of cook-
ing certain specified articles of diet
and the requirement of the proper
name attached to every dish. There
will be exhibitions of rapid waiter-
work given at dinners served to
members at nominal prices for this
purpose, and the specially ornamental
cooks who set out very grand ban-
quet tables but never succeed in
getting their patrons half waited upon,
will have the opportunity to look on
and learn how meals are served to
hundreds or thousands at once.
THE END.
COOKIJS/G FOR PROFIT.
203
Suggestions for the Decoration of Small Dishes.
For Restaurant Orders and Course Dinners.
Cases {caisses^ of various shapes
can be made by a simple method
similar to that of making a kind of
crisp waffle. It is well enough to
have the iron or copper shapes but
they are not indispensable. Take
common tin patty-pans, mix up a
pancake batter or the same as used
for pineapple fritters, that is rather
thin ; even flour batter-cake will do.
Make some lard hot, dip the patty-
pans in, then dip the outsides in the
batter, drop into the lard and fry
slowly. Soon the batter becomes
dry and crisp like a shell. Pull it
off, drain on paper, dip the patty-
pans again until you have enough.
Use these shells or cases instead of
puff-paste patties to fill with stewed
terrapin or scrambled brains, ragout
of chicken liver, etc. Very small
ones as thin as paper can be used to
set around a dish, some filled with
grated horseradish, others W\\\\Tnaitre
d'hote/ butter, with peas or aspaj-a-
gus points. Other shells or cases are
made by shaping rice croquettes or
potato croquettes in any desired form,
egging and breading them either
once or twice and frying as usual.
When done of a handsome clear
brown color cut out the top and re-
move the inside and fill up with
minced chicken, minced kidneys, any
curry mixture or ragout, giblets,,
sweetbreads or brains.
Another resource for small orna-
mental dishes is the carving of raw-
potatoes, sweet potatoes and turnips
into shapes like cups or tumblers, fry
them slowly in lard or oil enough to
cover them till done, drain on paper,
sprinkle with salt and use them in
the ways above described.
Similar shapes may be cut out of
bread and fried in the same way.
The common method of orna-
menting a spoonful of meat and
sauce in an individual dish with a
heart-shaped or leaf-shaped crouton
of fried bread is good with the excep-
tion of being too common. The
204
COOKING FOR PROFIT.
common fault is to cut the shapes
too large and out of bread sliced too
thick. They should be dipped some-
times in bright sauce and parsley-
dust and be set up leaning against
the meat as well as bordering the
dish.
Similar thin pieces of fried bread
may be set up on end around a dish,
fastened by being dipped in q%% and
placed while the dish is hot; the
meat is then to be dished in the
middle. A very handsome border
can be made of duchesse potato mix-
ture or balls set around, carefully
egged over and the top slightly baked
by setting on the top shelf.
Another is made by making a
firm puree by rubbing green peas
through a sieve. Dip a teaspoon in
hot butter and with it dip up small
egg-shapes and place in order around
the dish. Lemons to go with salmon
steak or fried oysters may be cut in
basket shapes with scolloped edges.
Beets may be stamped out with fancy
cutters. There should not be too
much crowding. One of the most
effective ornaments for a salad is a
strip or two of blood beet in vinegar
cut with a scollop potato knife, small,
like a common lead pencil in size,
but serrated, and laid on top of the
salad.
A little ornamental effect can be
given to all the ordinary individual
dishes at dinner by placing the meats
diagonally in the dish; the rice may
be placed slanting across one side and
end of a dish and the curry in the
same lengthened form in the remain-
ing space just as well as shapelessly
bunched up at each end or mixed,
and the green peas with a croquette
may as well lie in two diagonal lines
alongside of it as to be in a promis-
cous pile. Don't try too many expe-
riments. One new wrinkle a week
is enough. But remember that some
big reputations and big salaries are
made through the assiduous follow-
ing up of all the advantages afforded
by a cultivated taste for ornamenta-
tion rather than from any real differ-
ence in the cooking that is behind it
alL
COOKING FOR PROFIT.
205
An Elaborate Dish.
(From the London Caterer.^
At the late Cookery Exhibition in
Paris the highest award was obtained
by M. Charles Poulain for his Bour-
riche de Gibier a Tlndienne (Basket
of Game). We present an illustra-
tion, and append some brief descrip-
tive notes of this highly artistic piece
montee*
edifice. The projecting flowers were
likewise modelled in wax of various
colors. The contents of the basket
consisted of galantines of pheasants,
and ballottines of partridges and
quails. These were dished upright,
and surmounted by the heads and
feathers of the birds. A small silver
skewer passing through each bird's
head fixed it to the galantine. In
The stand was made of mutton fat,
and covered with a mosaic-work
composed of diamonds of trufties,
tongue, and boiled white of Q%%'
The basket, or bourriche^ was made
of wax, as were also the four model-
led Indian figures supporting the
the middle of the group rose a high
wax vase containing a bouquet of
vegetables cut in the shape of differ-
ent flowers. The hollows between
the galantines were filled with aspic
jelly.
206
COOKING I^OR PROFIT,
Trophy of Galantines of Partridges.
This was the work of a French
chef'wi London of which the picture
only and no particulars were given.
borate raised foundation on which
they stand, with the borders of aspic
and truffles ; the truffles, probably, in
Evidently the stand itself is of sil-
ver, one of those pieces of " massive
family plate" so often mentioned in
relation to old and titled families.
The cook's work is the four boned
partridges finely decorated, the ela-
the two raised baskets at the sides,
the waxen bird and basket at top,
the waxen figure of the cook him-
self and his benign angel at the bot-
tom, very likely with a white vax
floor and decorations to stand upon.
COOKING FOR PROFIT,
307
APPKNDIX.
CAMOVITO'S DINNERS.
Because all large dinners in New
York are given at Delmonico's, the
Brunswick, the Fifth Avenue or the
Hoffman House, it is an error to
suppose that a really artistic table-
spread is never produced outside of
those establishments. Steward Ca-
movito, of the Union League club,
has arranged some dinners that have
never been excelled in this town.
The members of the club consider
him a genius in his way. President
Grant's dinner to Diaz, before refer-
red to, was a case in point. Photo-
graphs of the big, round table made
especially for the purpose, taken just
before the guests set down, give but
a faint idea of their magnificence.
At the dinner Senator Evarts gave
to the French naval visitors and the
Bartholdi committee, not long ago,
Camovito's model of the statue of
Liberty was a triumph of the confec-
tioner's skill. He surrounded Bedloe's
Island with natural water clear as
cr}'stal, had the Isere and French
war ships riding at anchor, and
illuminated Liberty's torch with a
little incandescent lamp that sparkled
like a diamond in a lady's ring. At
the Wiman dinner he bridged the
Arthur Kill with a towering struc-
ture of gelatine and sugar with a
train of Baltimore and Ohio cars
crossing it, and he set afloat a ferry-
boat of white sugar to carry the
passengers that Mr. Wiman hopes to
capture from the Pennsylvania road
if his air castle don't break down.
Camovito spends as much time and
care over planning a big dinner as
some architects do over designing a
new house. He told me once that
he often laid awake nights thinking
over some litte surprise peculiarly
applicable to the occasion of the din-
ner or the guest of the evening. To
be sure he gets well paid for it, and
he ought to. He is one of the dozen
or more chefs in New York who
can command as high a salary as a
successful preacher.
The tables were appropriately
decorated when the Boston Com-
mercial Club gave a dinner to some
railroad men. The central piece re-
presented a complete train, with
engine and tender two feet high,
made entirely of roses, pinks, violets,
and other flowers. It extended nearly
half across the President's table.
At a private dinner recently on
Brooklyn Heights, where many epi-
cures reside and are not wanting in
hospitality, the ice cream, served on
a silver platter in front of the hostess.
208
C O OKING FOR PR OFIT,
was in the form of a watermelon,
and when cut, the deception was
excellently preserved.
At a luncheon given by the Vis-
countess Combermere the table de-
corations consisted of a carpet of
moss dotted with real primroses. In
the centre rose a bank of moss, upon
which was a gold efergne filled with
oranges, relieved by little bunches of
primroses. The edge of the table
was trailed and framed with ivy.
For a ladies' lunch party in a
fashionable New York hotel, a novel
idea was introduced. Roses were
frozen in a large cake of ice, which
was placed on a mat of smilax. The
effect was as if these were standing
in water.
A TIN Y — very tiny — pig was
served at a fashionable dinner, the
other evening; and when he was
placed on the table a howl went up
from the assembled rank and fashion
surrounding him. The little beast
stood on his own hoofs in the midst
of a bed of Marshal Neil roses; in
his rosy snout was the customary
lemon, and twisted in his small tail
was a blue pond lily! How her chef
accomplished this feat the hostess
refused to divulge, and though pork
is not usually admitted, in any form,
into good society, Mr. Piggy — who
was pronounced too sweet for any-
thing— was duly cut up and tasted,
and the health of the Chinese cook
duly drank in champagne.
A COSTLY DINNER.
Count Horace de Viel - Castel,
whose memoirs were recently pub-
lished, was a decided gourmand.
He made a bet once that he would
eat a dinner, the cost of w^hich would
not be less than 500 fr. The menu,
which he prepared for the occasion,
was as follows:
Potage a I'essence de gibier.
Laitances de carpe au Xeres.
Cailles desossees en caisse.
Truite de lac de Geneve.
Faisan roti barde d'ortolans.
Pyramide de truffes entieres.
Compote de fruits et stilton.
VINS.
Tokay, johannisberg, glace, clos-vougeot
1819, chypre de la Commanderie.
He won the wager, going about a
hundred francs above the stipulated
price. He left not a remnant of any
dish, nor a drop of wine, and, strange
to say, was able to spend the rest of
the evening with Earl Granville at
the British Embassy.
WINE SERVICE.
The proper service of wines is a
study of itself; but we may say
generally that sherry should be
poured with the soup, white wines
with the fish, champagne with the
roast and claret all through the din«
ner. Choice Burgundy comes in
with the game, and a glass of fine
Madeira finishes the dinner. Liquors
and brandy are offered with or after
the coffee. It is the pleasant custom
now to offer mineral waters with the
wine. Appollinaris has been called
the Presidential beverage since the
days of Mrs. Hayes, and for those
who can not drink wine it is a very
ofood substitute.
Kitchen gossips say that $6,000
worth of unused "stuff" was taken
from Vanderbilt's house the day after
the ball.
In a corner of those magnificent
markets of Paris, called Halles Cen-
tralles, you may behold a strange
COOKING FOR PROFIT.
209
sight every morning between six
o'clock and noon. Half a dozen
large stalls there, bright with gilding
and varnish, luxurious with marble,
well- furnished, with lusty shop girls,
display the remnant of yesterday's
banquet — plates of soup; bits of fish
half picked, with the sauce still round
them ; fragments of pates and sweets ;
liquefied ices; fragments of game;
and costly viands formless, heaped
together. These are the leavings of
a grand restaurant or a ministerial
dinner, sold by the officer to whom
such perquisities belong. Too proud
is he to touch them himself; but
round the counter you will see a few
workmen, mostly red - nosed, and
shaggy, the wives of many more,
and a crush of threadbare individuals
of that class one would rather see by
daylight than by dark. It is not
that these broken meats, as far as I
have noticed, are particularly cheap.
Five pennyworth of beef would give
more strength than ten plates of
melted ice and sauce congealed. But
the worn out stomachs of such people
crave high seasoning and strong
taste, which the beef would not give
them. So they take away in bits of
newspaper a franc's worth of wretch-
ed dainties, and eat them with a
scowl and curse against " the rich."
Pope Leo XIII. daily dines at a
cost of 37 cents, on a simple soup, a
little bread, a leg or wing of a
chicken, six or seven grapes and one
pear, with a big glass of the best
Marcia.
No. 9 DoYERS Street, this city,
may aptly be called a hotel for the
extremely poor. It is under the
management of the Sanitary Aid
Society of the Tenth Ward. Board-
ers are entertained at nominal prices.
The three upper floors are full of
bunks, similar to those on a ship,
covered over with clean white linen.
A charge of ten cents is made for
each one of these beds a night, in-
cluding a warm bath, which is made
a necessity by the rules of the insti-
tution. Breakfast is furnished for
three and five cents, and dinner for
ten cents. Each lodger is compelled
to register his name, give age, occupa-
tion, and tell whether married or
single before he can get a ticket for
a bed. This is the only institution
of its kind in the city, but efforts are
being made to establish more as soon
as possible. As the house is self-
supporting money invested is not
lost, but pays a good percentage.
On the bills of fare in New York
Italian restaurant's coffee is i cent per
cup; steaks, chops and stews, 3 cents;
pastry, 3 cents; beer, 2 cents; whisky
and brandy, 3 cents. These places
are thronged daily by persons of all
nationalities.
So-called English chop houses
are springing up in all parts of the
city of New York. Their popu-
larity increases constantly. Three
or four years ago there was only half
a dozen good chop houses. Now
there are a score or more and they
are all of them flourishing. The
slapbang, greasy, noisy and rushing
restaurant, with its dozens of tables,
soiled linen, slouchy negro waiters
and miserable kitchen, has given way
to neat and commodious little chop
houses, with well polished tables,
quiet waiters and excellent cooks.
They sell nothing but chops, steaks,
potatoes, beer and ale, and the service
is characterized by cleanliness and
promptness. The prices are quite
reasonable.
210
COOKING FOR PROFIT.
The five-cent lunch places in lower
Broadway, N. Y., are getting more
numerous and more popular. The
proprietor of one of them said to a
Tribune XQ.^QxX.Q.r\ " For nearly half
a century cheapness in New York,
for nearly everything, but especially
eating, has been synonymous with
dirt. It was my idea in opening this
place to make it absolutely clean and
neat, the food wholesome and tooth-
some, and the price so reasonable
that I should get not only the multi-
tude who are obliged to buy five-cent
lunches, but that other class who pay
a higher price to get something clean.
I hit it, and so have the other places
of this kind. I have enlarged my
place twice since coming here, and
shall enlarge it again as soon as the
present tenants vacate a room next
to me.''
A MOVEMENT is now ''n very suc-
cessful operation m Bordeaux to sup-
ply workingmen with wholesome,
well-cooked and substantial meals at
a low cost. To this end a number
of restaurants have been started in
various parts of the city by a certain
company, which is backed by the
moral support of the medical frater-
nity, the churches and the health
authorities. In the course of a flying
trip to Bordeaux last week, writes a
correspondent, I visited one of these
restaurants. The bill of fare served
and the cost per item were as fol-
lows: A large plate of vegetable
soup, cost two cents; two large slices
of bread, two cents; a plate of red
haricot beans, two cents; a plate of
roast veal, four cents; a plate of rice,
one cent; half a bottle of vin ordi-
naire^ four cents. Thus a very fair
and liberal dinner — there was no
stinting in the amount sei^ved — was
to be obtained for 1 15 cents. This
might serve as a hint to New York.
What can be made a successful busi-
ness, where almost every article of
food is taxed, ought to pay in New
York, where meat and nearly all
kinds of food are cheaper. Surely
a good warm dinner of this charac-
ter, served at a comfortable table, is
a boon to the artisan.
ONE-CENT BREAKFAST.
The head master of the Board
School at Wallsend, seeing so much
distress about, and that many of the
children attending his school were
badly prepared to face the lessons of
the day for want of sufficient food at
home, and being, it is said, a firm be-
liever in oatmeal, once the chief of
"Scotia's food," determined to do
something on his own account with-
out waiting for " a committee." So
he ordered a good supply of oatmeal
from a mill in Berwickshire, of the
finest quality. The cooking opera-
tions commenced at 6: 30 a. m., and
the porridge is allowed to boil for
fifty minutes, and is cooled and ready
for serving out at 8: 15. Each child
is supplied with about a pint of por-
ridge— more or less, according to
size and appetite — and a little more
than half a gill of good skimmed
milk. About one hundred and twenty
children are thus receiving breakfast
at a cost of about one-half penny
each, and in most cases they are
given free. In times gone by oat-
meal was also the staple food of the
North of England; it will be curious
if it comes again into use. Its value
as regards nutrition for children is
beyond dispute. High wages have
conduced to a high class though not
better food for the working class.
■London Lancet,
COOKING FOR PROFIT,
211
The New York Hotel Reporter
makes the following remarks upon
country or seaside boarding.
" As a general thing the city
boarder wants the full value of his
money when sojourning in the coun-
try, and is hard to please. He will
criticise the meat and say that it can-
not be compared with that which he
gets in the city. This may be true,
if he really gets first rate city food.
Our opinion is that the farmer's wife
who takes boarders should confine
herself to those dishes which she
knows how to cook well — to the
stews and the pot-pies. Her deserts
should be ample puddings, especially
in the season of fruits, the city
boarder, who is always hungry in
the country, does not care for thin
and stingy little slices of cake and a
spoonful of sweetmeats. The prob-
lem usually is, where can we have
still salt water bathing and boating,
shade, a quiet farmhouse where the
people go to bed early, and where
the food is plentiful, without being
extravagantly fine, at a cheap price?
These questioners always have chil-
dren, big and little. The busy board-
ing-house of popular seaside resorts
are not suitable for people who are
disposed to be quiet and do not wish
to be kept awake until after mid-
night by the banging of a cracked
piano, by silly laughter and by noisy
dancing. So that the quiet family
which should like to be in a farmer's
house on a still bay, with both a
beach and shady trees, finds itself
hard to please, especially when it
wishes to pay about five dollars a
head. The farmer's wife who has
such a place is usually shy of board-
ers, and looks at them as if they are
always dissatisfied, and is not dis-
posed to take them at all. If she is,
we have not heard of her at all. But
the papers will soon be full of adver-
tisements of boarding places and
people will be seeking for what they
will never get. After all it is a
problem. Who will explain?"
THE PREVAILING DISCONTENT.
It was a little country inn
Without a bill-of.fare.
They simply set forth what they had;
Variety was spare.
A man of cranky appetite
Sat at this humble board,
And was no sooner served than he
Thus started in and jawed.
" Take hence this hammered Dit of steak.
«' Remove this old hen's legs.
" Withdraw this bitter chicory —
" And bring some scrambled eggs."
"Alas!" replied the table girl,
" To please you much I'd like.
" Some little discontent prevails —
" The hens are on a strike."
" What is the cause?" the traveler asked.
" It's simply this," she stated,
" The plain glass nest egg's out of style.
" They want'em decorated,^''
—New Tork Hotel Registtr^
AU CAFE.
You're a natty little waiter,
O, Fraulein !
To my wants you always cater.
When I dine;
And you have no irritating
Way 'of keeping people waiting,
And your smile is captivating,
I opine.
212
COOKING FOR PROFIT
You are dressed so nicely,
O, Frauleinl
All my feelings so precisely
You divine:
That from soup to tutti frutti^
You're acquainted with your duty ;
And utility with beauty
You combine.
You are skilled in fancy cooking,
O, Fraulein !
You are the maid for whom I'm looking
For my shrine.
Tho' I have not wealth nor title,
Prithee, list to my recital,
Give my fond love some requital,
O, be mine!
So you actually are laughing.
And decline?
And my sentiment you're chaffing,
And say: "Nein?"
At my proffered love you laugh; eh?
What I you are a better half, eh?
Of the man who keeps this cafe?
O, Frauleinl
— Chicago Rambler.
TO MAKE AN ASTONISHING EGG.
Labouchere gives the following
recipe for a monster Easter ^gg'.
Take a dozen eggs, separate the
whites from the yolks, which latter
you pour into a small bladder well
washed and thoroughly cleaned.
Shape the bladder like a sphere, close
it hermetically and plung it into boil-
ing water. When the yolks are
quite hard peel the bladder off; you
will find them in the form of a ball,
which you must place in a larger
bladder, adding the whites. The
yellow ball suspends itself naturally
in the center of the whites. Close
the bladder and plunge it into boil-
ing water. When this monster egg
is quite hard peel the bladder oS
again. When you serve it place it
in the center of a bowl of salad ; then
cut it up and serve with the salad.
Sun, heard of them then for the first
time. He describes them, not very
accurately, and states how the hostess
buys them of a German woman,
though they are usually made at home
as wanted. The woman started the
business, made such nice " nudels"
and was so cleanly that she now sells
enough to support herself and chil-
dren. All through Pennsylvania
"nudels" are much eaten, particu-
larly in soup. In Lancaster, and
other inland towns, they are sold in
the market. They are kept by some
of the Philadelphia grocers, and are
frequently served at Philadelphia
tables. They are one of the many
excellent dishes to which the New
Yorker is a comparative stranger.
If Mr. Dana will come to Philadel-
phia, and let me know of his coming,
I will promise him " nudel" soup of
home-made " nudels" for dinner. I
think he spells the word wrong. It
ought to be noodles. It is the cus-
tom, when you have noodle soup, to
dispose of from four to five plates at
least. The chicken, which is boiled
in the soup, comes afterwards to
table.
Thby had "nudels" at a New
York dinner, and Mr. Dana, of the
Mr. Boucicault is said to be
such an artist in cookery that he
could give points to the best chefs in
the country. Mr. Jefferson is very
fond of griddle cakes; Salvini, of
macaroni; Catherine and Jeffreys
Lewis, of Frankfort sausage; and
Patti has a weakness for onions —
but " the weakness is so strong."
"PLANKED SHAD."
The approach of the season when
Washington epicures can enjoy the
luxury of "planked shad," reminds
the correspondent of the St. Louis
Globe - Democrat of the following
COOKING FOR PROFIT.
213
story about Daniel Webster: "Web-
ster was an artist in this line, and
prided himself greatly upon his gifts.
His only rival was an aged slave, a
character on the river, called Sam.
There were those who said that Sam
was the only one who knew how to
cook planked shad; others protested
that the great statesman was supreme.
On sunny spring days, when parties
of gentlemen went down the river to
watch the fish nailed to their boards,
sizzling and browning before the
blaze of an outdoor fire, it was ar-
ranged to have a trial for the cham-
pionship between old Sam and Mr.
Webster. Each contestant was well
backed, and the lights of those early
political days were all there. First
Sam split the shad, seasoned them as
he knew would most suit Mr. Web-
ster's taste, and laid them before the
orator done to a turn. "Really,
Sam, this is the best planked shad I
have ever eaten," quoth Daniel; and
applause rang from Sam's adherents.
Next Webster laid aside his toga and
hovered around the fire, knife and
salt-box in hand, watching the shad
that he had prepared in the way he
knew would best suit Sam's taste.
Sam ate three mouthf uls rapturously,
and exclaimed: 'Fore God, Mr.
Webster, I neber have tasted planked
shad before !' Webster yielded grace-
fully the palm to Sam, outdone by
him in compliments as well as in
cooking."
"PLANKED" SHAD.
Every little hotel and eating house
fronting the Delaware at Gloucester
has its specialty of "planked" shad.
The fish, fresh from the stream, is
cut in twain, fastened by tenpenny
nails to a thick oak board, slanted
toward a hot wood fire, duly basted
and finally served at table on his oak
gridiron. That the prince of Ame-
rican fishes, served under these con-
ditions and fianked by asparagus and
kindred dainties, is at his best, goes
without further saying. Daniel Web-
ster, I have heard, used to plume
himself more on his ability to "plank"
a shad than on his highest oratorical
flights. But if I may venture a per-
sonal opinion against so famed an
authority, the planked shad is not,
after all, decidedly better than the
same fish cooked prosaically on the
domestic gridiron. He is fresher
from the water, he is surrounded by
the poetic novelty of odd cookery
and service, and appetite is sharpened
by the keen, watery air. Take these
concomitants away, and the planked
shad would lose half his fame.
THE REAL VIENNA BREAD.
Viennese bread is celebrated. It
may interest you to know something
about it. The excellence of the
bread is attributed in Vienna to three
reasons — the oven, the men and the
yeast. I think another may be added,
and that is the dry climate. An
ounce of yeast (three decagrammes)
and as much salt is taken for every
gallon of milk used for the dough.
The yeast is a Viennese specialty,
known as the "St. Marxner Press-
heffe," and its composition is a secret
It keeps two days in summer and a
little longer in winter. The ovens
are heated by wood fires lighted
inside them during four hours; the
ashes are then raked out and the
oven is carefully wiped with wisps of
damp straw. On the vapor thus
generated, as well as that produced
by the baking of the dough, lies the
whole art of the browning and the
success of the " semmel."
814
COOKING FOR PROFIT,
"Yes," said Chef Ranhoffer, of
Delmonico's, "we have a great de-
mand for quail. We sold one hund-
red a day and more before the sea-
son ended. We could have given
Mr. Walcott a quail cooked differ-
ently every day in his match, thus
agreeably relieving the monotony of
his feat. A person would hardly
believe this statement, but quail can
be cooked in thirty-four different
ways,
at a cost to the eater of from
seventy-five cents to two dollars for
a single bird. We make them into
soups, pies, stews and salmis, and add
all kinds of sauces. In France a
delicious way of cooking them is to
wrap them with leaves and a piece
of lard, bathe them in wine, and
pour tomato sauce over them after
they are cooked. Sometimes they
are cooked with bay leaves, or they
are treated in Spanish fashion and
cooked with rice dressing. They
can be stuffed like a regular fowl
and treated with sauces until they
are a luxury to the palate, and the
diner will crave for a repetition."
CREAM OR FONDANT.
I presume from your question
that the cream you speak of is what
we call fondant, which article is the
basis of all cream bonbons. This
fondant is also used for covering or
icing cakes and a great variety of
what are called dipped goods. Fon-
dant is made by boiling simple syrup
to the forty-fifth degree by the sac-
charometer; then pouring it on a
very clean marble slab between iron
bars, and when it has become nearly
cold, so that you can place the back
of your hand upon it without its ad-
hering to it; it must be worked to
and fro with a long-handled spatula
until it granulates into a smooth
mass, it must then with a knife be
loosened from the marble and worked
or broken with the hands into a soft-
ish mass, and placed in an earthen-
ware pan and covered. When you
want to use it for icing purposes
place the required quantity in a
round-bottomed pan, place it upon a
slow fire, and stir constantly with a
small wooden spatula until it is thor-
oughly melted, and there are no-
lumps in it. Do not on any account
allow it to boil, even a little, as that
would entirely destroy its creamy
texture and change it into hard con-
serve; when melted pour it over the
article to be covered and use a pallet
knife to smooth it and facilitate your
operation, which must be done quick-
ly, as in a few moments it will be-
gin to set and dry. The cake can
then be decorated with ordinay egg-
icing, or in any other way to suit
your fancy. — Confectioner's your^
nal.
HOW TO PREPARE STUFFED EGG-
PLANT.
Mme. C. B. Waite's style is thus
described by M. Xavier Wirtz, of
the Societe Culinaire Philantro^
fique^ and as fine a chef as ever
wore white cap and apron: Cut the
top of the eggplant off, also a small
piece from the bottom, so it will
stand steadily, then cut out all the
inside, as near the shell as possible
without breaking it. Fill the shell
with salt and water (to extract the
bitterness) and let it stand until just
before dinner time. Stew the inside
with a little water, bread crumbs,
butter, c^ayenne pepper, salt, spices
and a small piece of onion cut very
fine. Before dinner throw the water
from the shell and fill it with the
hot stuffing. Grate bread crumbs
over the top, with a little butter, and
put it into the oven for a few minutes
to brown.
COOKING FOR PROFIT.
215
HOW TO SERVE POTATOES.
A grand international potato ex-
hibition was opened at the Crystal
Palace yesterday afternoon by Mr.
Alderman and Sheriff De Keyser,
in the absence of the Lord Mayor.
Ten years ago an association was
formed for the encouragement of
potato culture, and the introduction
and diffusion of improved varieties.
An annual exhibition has been held,
and the result has been that not only
has the number of exhibits increased,
but the quality of the potatoes shown
has greatly improved. At yester-
day's show all the leading growers
were represented, and the excellence
of the specimens made the task of
awarding the prizes no easy one.
At a luncheon Mr. Shirley Hibbard
remarked that there was still a great
deal of ignorance shown in putting
potatoes on the table. It was the
usual practice to bring them up in a
porcelain dish, with a close-fitting
cover. In ten minutes the best po-
tatoes, however carefully cooked,
were thus utterly destroyed. He
recommended that they should be
placed in a wooden dish or served in
a porcelain dish, with towels above
and below to absorb the moisture.
" D. C." WISHES to know how to
pickle the small red and yellow to-
matoes that are brought to market
somewhat later in the season. If
very small it is not necessary to re-
move the skin, and you may proceed
exactly as if for pickling peaches.
Make a sirup of one quart of vinegar
and seven pounds of sugar; let this
come to a boil, add spices to suit your
taste; put the tomatoes in a jar or in
a porcelain kettle, having first re-
moved the stems and wiped the fruit
carefully ; then pour the hot sirup
over them. If you wish them for
use late in the Spring it is advisable
to can them, as then they will keep
perfectly. If you can them, put the
porcelain kettle over the front of the
stove, pour the hot sirup over, and
let tlie fruit boil gently, but do not
break it in pieces. If the fruit is
very ripe and inclined to be soft,
steam it before pouring the sirup
over it; then you may can it im-
mediately.
Here is Rossini's receipt for cook-
ing macaroni: Take a pound of ma-
caroni and three parts cook it in salt
and water, after which drain it well
in a colander, throw away the water,
put the macaroni back again into the
stewpan in which it has been dressed,
pour over it half a pint of good gravy
or stock, place the stewpan at the
side of the fire where it may keep
hot, simmer, simmer, simmer and al-
ways simmer, and from time to time
shake the stewpan so that the maca-
roni may be turned about, but be
careful not to break it; when the
gravy is entirely absorbed by the
macaroni, put it in layers on a silver
dish (this, of course, is a question of
rank, earthenware doing just as well,
perhaps better), between each layer
spread some grated Parmesan cheese,
with sliced truffles mixed with a good
Espagnole sauce, and on the top or
last layer put the truffles thicker;
serve hot with grated Parmesan on
a separate plate.
ABOUT TRUFFLES.
Truffles are subterranean in their
habits, their position beneath the soil
varying from two or three inches to
two feet in depth. They have neither
root, stem nor leaf, and are of differ-
ent shades of color, from light brown
to black. They are more or lees
216
COOKING FOR PROFIT,
globular in form and vary in size
from a filbert to a large hen's Q%z*
Their surface is knotty or warty and
covered with a skin of net work
which looks like veins. Truffle?
grow in pastures and on open downs,
under trees and sometimes far away
from them. They prefer loose soils
and affect the neighborhood of oaks,
beeches and chestnuts, but they do
not thrive well in thick woods. They
are common in Central and Southern
Europe, particularly in this country,
where the Poitou and Perigord dis-
tricts are most prolific, and Italy,
where Piedmont carries of the palm.
The French truffles are decidedly
superior to those of any country, but
they vary in flavor according to lo-
cality. Up in the neighborhood of
Nancy or Bar-le-Duc they are gray-
ish in color and nearly tasteless ; down
near Grenoble, Valence and Av-
ignon they have a musky taste; in
Burgundy they are smaller, dry and
have a flavor of resin, but the Peri-
gord truffle is the kind that makes
one's mouth water to think of it.
Did you ever eat a Perigord pie?
Well, without the presence of the
thin slices of the Perigord tuber that
delicious fate de foie gras would
lose half its value. I have a loving
remembrance of the flat de resist-
ance of our national Thanksgiving
Day, for a truffled turkey is quite a
different bird from that stuffed with
bread crumbs, sausage meat, boiled
chestnuts and many other things. In
the northern woods they are hunted
for with dogs, but down in Perigord
they train pigs for this purpose. It
seems that pigs have better noses
than dogs for this work. This is
because the one likes truffles better
as an article of food than the other,
and a good truffle-hunting hog will
fetch as much as $50. Of the same
fungi family as truffles are the cham-
pignons, which are now also in
season, but which are not so plenti-
ful in France as in some parts of
Russia, where they are said to form
the principal staples of food with the
peasantry.
A BATTLE WITH WILD HOGS.
An Arkansas correspondent writes :
Few people are aware that there are
such things as wild hogs in this
country, but such is the case, how-
ever little the fact may be known.
Not long since James Reynolds and
myself were on a deer hunting ex-
pedition on one of the numerous
bayous that jut into Red river in the
southeastern purt of Arkansas. We
had with us two dogs, and were
trailing along the bank of the bayou
— the dogs some 200 or 300 yards in
advance. All at once the dogs be-
gan to bark, and there arose the
greatest consternation imaginable. It
did not take us long to determine
the cause of all the commotion, as
the dogs soon hove in sight, fighting
and retreating toward us. Attacking
them was a drove of wild, infuriated
hogs, some of them so large and
ferocious that a grizzly bear would
be little more formidable. To say
that they would strike terror to the
bravest heart is but to make an as-
sertion that would receive immediate
credence of the reader should he
ever be brought face to face with
them.
What was to be done? Here they
came with a deafening and unearthly
noise, their every bristle projecting
forward, eyes maddened with rage,
froth dripping from their mouths,
and their long tusks ready to rip
open any one or anything that of-
fered combat.
I suggested to Reynolds that we
give them a volley from our four
, COOKING FOR PROFIT,
S17
barrels at once, and perhaps it would
so discomfit them that they would
retreat. This we did when they
were about two rods from us, and
although we felled some three or
four to the ground and crippled
others, they seemed more enraged
than ever and were on us before we
could reload our guns. The only
thing left for us to do was to take to
the water (and very fortunate for us
that we had water to take to) which
we immediately did. Abandoning
our guns' we plunged in and swam
to the opposite shore, the live dog
taking kindly to our example.
Some little time after they had dis-
appeared among the thick timber of
the bottom, we swam back to our
guns. After making an examination
of the hogs we had dispatched, we
concluded that we had all the bottom
hunting that we desired that day,
and struck out for the uplands.
We learned that these wild hogs
abound in considerable numbers
along the bottoms of Red River and
tributary streams in this locality.
The tusks of the largest one that
we killed (an old boar) projected
fully four inches from the jaw, curv-
ing outward and upward from their
base on the upper jaw, and upward
and outward on the lower. They
are frequently hunted in the fall and
winter after the mast has fallen and
they have become fattened on it and
make, it is said, fair bacon.
ABOUT TERRAPIN.
Sam Ward, during his reign at
Washington as king of the Lobby,
used to delight in treating epicurean
foreigners to a thoroughly American
dinner. His bill of fare was iced
clams, fish chowder, stewed terrapin,
canvas-back ducks, oysters on the
half shell, hominy and Albany celery,
with Chateau Yquem, dry cham-
pagne, and old madeira from the
Gadsby stock. In purchasing terra-
pin, Mr. Ward would turn with dis-
dain from the yellow-bills and the
sliders, and purchase the diamond
backs at twenty-five dollars a dozen.
Having sent them to Welcher's, he
would go into the kitchen and super-
intend their preparation after the
following formula: Immerse the
terrapin in pure spring water, boiling
hot, for five minutes, to loosen the
skin. The skin is then removed with
a knife, thoroughly polished first to
free it from any foreign substance,
with a piece of chamois leather.
Then replace the terrapin in the
boiling water, the temperature of
which should be regulated by a
thermometer. When the claws be-
come so soft las to pinch into a pulp
by a moderate pressure between the
thumb and forefinger it is sufficiently
boiled. Take them out and remove
the bottom shell first, as the convex-
ity of the upper shell catches the rich
and savory juices which distinguish
the terrapin from the mudturtle and
the slider. Cut off the head and
claws and carefully remove the gall
and sand bag. A little of the gall
does not impair the flavor of the ter-
rapin, but the sand bag requires the
skilful touch of a surgeon, and the
heart of a lion, the eye of an eagle
and the hand of a lady. Cut up the
remainder into pieces about a half an
inch in length. Be careful to pre-
serve all the juice. Put in a chafing
dish and add a dressing of fine flour,
the yolk of eggs boiled so hard that
they are mushy, quantum sufficit of
butter fresh from the dairy, salt to
taste, red pepper, a large wineglass
of very old Madeira (to each terra-
pin) and a small quantity of rich
cream. The dish, like everythmg
else fit to eat, except Roman punch
818
COOKING FOR PROFIT,
and Stilton cheese, should be served
smoking hot; some persons have
been known to season with spices,
but this, like the rank perfume which
exhales from the handkerchief of
under-bred people, is apt to arouse
suspicion. Terrapin should be eaten
only at night and then only by very
honest men. To slightly paraphrase
Dr. Boteler: "A better shell fish
than the terrapin might have been
made, but one never was made." —
^^ Per ley'''* in Boston Budget.
Efforts rather to preserve terra-
pins than to propagate them have
not yet been very successful. Ter-
rapins may be kept in an enclosure
from Summer to Winter, but it is at
the sacrifice of their delicacy as food,
penned terrapins losing their fine
flavor and becoming , tough and
stringy. Some years ago a discovery
was made as to a new method of
feeding terrapins. In Washington,
where some terrapins had been put
in a pond, a neighboring field of
clover had been cut. Some of the
clover having fallen from the scythe
into the pond, the terrapins were
seen to eat it with the same avidity
as would a cow.
TERRAPIN - FISHING.
" Boil your terrapin for two hours,
until the skin on the legs peels off;
the pick the terrapin out of the shell
and remove its gall-sac; then stew,
by adding a quarter of a pound of
butter, a taste of red pepper and the
squeeze of a half lemon; put as much
water as will stew, pour in a dash of
sherry, and leave the rest to nature^''
Thus "Tommy" Boylan, of Guy's,
in Baltimore, to the artist and the
writer, and there is no better autho-
rity on terrapin from Savannah to
the Pata^sco River.
Turtle may be fit for aldermen;
but terrapin is food for princes, and
a terrapin-stew might be served by
Hebe to the immortal gods in high
Olympus.
Terrapin are caught from Savan-
nah and Charleston up to the Pa-
tapsco River at Baltimore, while the
genuine "diamond-back" is only to
be found in the upper Chesapeake
and its tributaries. A diamond-back
never measures less than seven inches
in length on the under shell, a seven-
inch being known as a " count ter-
rapin," while anything under the
length of a " count " does not count.
Ten inches long and eight pounds in
weight is reckoned a very large ter-
rapin, the seven-inches weighing, on
an average, four pounds.
During the season, terrapins sell
for $30 to $38 per dozen; while
"sliders" — common river turtles,
principally caught in the James
River — which sell at from $6 to $8
per dozen, are palmed off by skill-
ful restaurateurs as genuine diamond-
backs on unwary but ambitious
guests, at a dollar and a half the
dish.
The male terrapin is known as the
"bull," the female as the "cow," the
lady being more in request on account
of her thirty eggs, which are used to
garnish the delectable dish.
The artist and I having consigned
our lives and limbs to the custody of
the darkest darkey my eyes ever
alighted upon, and to the most rickety
of crazy skiffs, were paddled up a
small tributary of the Chesapeake
Bay, situated at about six miles from
Annapolis, on a terrapin-searching
expedition. Having quitted the sanc-
tuary of the boat for the more genial
atmosphere of the mud, our darkey,
who was armed with a long, thin
pole, commenced to probe the bot-
tom— he was wading waist-deep — or,
COOKING FOR PROFIT.
219
to use the technical term, to "sound"
for terrapin. His practiced sense of
touch tells him when he taps terra-
pin, and if they are numerous, he
marks his prey, and returns to grab
them with a net.
On this occasion the " birds " — as
bon viveurs love to call them, although
terrapin is used as fish by the most
devout Catholics in the severest or
Lenten time — were plentiful, and our
darkey, having put us ashore, very
soon returned with a boat containing
his mate, nets, sounding-poles, rakes
and other impedi?nenta of his calling,
a business that pays the catcher,
according to luck, from $5 to $50 a
week.
The haul, which was watched by
a luckless fisherman with consider-
able envy, proved a good one, the
ground being literally cut from under
the feet of the terrapin, and there
were vast expansive grins, accom-
panied by chuckles loud and deep, as
the well- laden boat rowed back with
its precious freight to the quaint old
capital of Maryland.
Terrapins are jealously guarded
by the law, and a stringent Act
exists which protects diamond-back
terrapin in the waters of the State of
Maryland. The fishing opens on
the first of November and terminates
on the thirty-first of March. It is
unlawful to catch any terrapin of a
size less than five inches on the bot-
tom of the shell, or to interfere with
or destroy the diamond-back terra-
pin's eggs. It is stated that thirty
years ago the dealers found it diffi-
cult to sell terrapin at $6 a dozen,
and now the difl5culty lies in obtain-
ing them at any price. Their num-
bers are rapidly decreasing, and un-
less some effective protective means
are forthwith taken, a terrapin will
indeed prove a rara avis in terris.
Sliders are plentiful in the tribut-
aries of the Chesapeake, as also are
"snappers." Turtles are fished for
in this way: The fisherman plants
poles, sometimes a hundred, in the
middle of the stream ; to each pole
he fastens a line, to which is attached
a hook baited with salted eel. The
snapper grabs bait and hook, and is
hauled up, always vicious and despe-
rate.
The fishermen around these trib-
utaries take a thousand pounds'
weight of turtle a week, which they
sell at ten cents a pound. The snap-
pers' eggs, about the size of marbles,
are considered a great delicacy.
Apropos of turtle and terrapin, the
following is the menu of a perfect
Maryland dinner, as arranged by
"one of the knowing ones":
"Four small oysters from Lyn-
haven Bay ; terrapin a la Maryland ;
canvas-back ducks; a small salad of
crab and lettuce. Vegetables — baked
Irish potatoes; fried hominy cakes
and plain celery." — Magazine,
THE CONSUMPTION OF ICE CREAM.
Enormous quantities of ice cream
are consumed every day in New
York city in warm wether. On the
Fourth of July the supply, though
unusually large, was nearly exhausted
by ten o'clock at night. Ice cream,
like ice, in old times used to be con-
sidered a luxury in New York in-
stead of a necessity, and old Gotham-
ites recall with pleasure the memories
of Vauxhall Garden, Niblo's, Castle
Garden and other open-air resorts
where ice cream, ices and Roman
punches were served during the dog
days. In those days a quarter of a
dollar was considered a fair evening's
investment for a young man treating
a single fair friend, as the highest
price for ice cream was "sixpence"
a plate, and an ice was thrown in
920
COOKING FOR PROFIT,
for a " shilling." A first-rate Prin-
dpa cigar for two cents would top
off the treat.
The old times have changed and
the cool gardens have vanished. Ice
cream is now considered as much of
a necessity as ice, and is served as
regularly at the tables of private
families as at hotels and restaurants.
Gardens have given place to "sa-
loons," where ice cream, ices and
cakes are exclusively served. Some
of the most aristocratic of these
saloons are elegantly and expensively
furnished, and some are in the rear
of bakeries and confectionary stores.
From Fifth avenue to Grand street,
however, all are alike in having
marble-top tallies and one or more
gilt mirrors. It is a singular fact
that every ice cream saloon, whether
of high or low degree, has a gilt-
framed mirror and marble-top tables,
and palm-leaf fans are also much
affected.
It is not merely the wealthy or
those in moderate circumstances who
cat ice cream. From the costly pist-
ache or Neapolitaine brick there is
a gradual descent to ice cream at ten
cents a plate on the extreme east and
west sides. Then by a sudden bound
an open-air tariff of one or two cents
a plate is reached, so that the cooling
cream is within the means of every
street urchin. The plates are small
and no spoons are furnished, and the
ice cream is sometimes a trifle gritty,
but still it is ice cream.
A large manufacturer said : " You
might as well try to find out how
many cigan are smoked or how
many cups of coffee or tea are used
every day as try to find out how
much ice cream is consumed. I can
tell you how much I sell daily, but
there are several other large manu-
facturers. We supply a good many
hotels and restaurants, but many
other hotels and restaurants make
their own ice cream. We supply
hundreds of private families, but
hundreds more have their own ice
cream freezers. You see it's a big
business. What are the prices ? Well,
the regular standard price for ice
cream is forty cents for a single
quart, but church fairs, picnics and
excursions are supplied in large
quantities at twenty.five cents a
quart. The regular retail price is
fifteen cents a plate, but many fairs
and picnics sell small plates for ten
cents. Ours is a good, pure article
of cream; but, of course, fancy ice
creams are sold at wholesale and
retail for more than double our rates.
We sell to customers outside of the
city, and have now an order for five
hundred quarts to go some distance
out on Long Island.
" The sale of ice cream varies, of
course, with the weather, but it is a
staple article of consumption all the
year round. Some families use
twenty to thirty quarts a week, and
even then their youngsters will come
and buy it in boxes. Healthy ? Why,
there is nothing more healthy than
pure ice cream. Many people actu-
ally eat it at breakfast. Vanilla is
the standard flavor, but we sell large
quantities of strawberry, chocolate
and other flavors.''
ANALYTICAL INDEX.
^The Numbers Refer to the Recipe and Not to the Pages.-^j^
About whipped cream, 863.
Allemande sauce, 848.
Almond cake, 285.
cream cake, 1079.
macaroons, 457.
rings and fingers, 463.
Andalusian soup, 801.
Angel food cake, 2.
Angelica punch, 128.
Apples, fned, 74-
Apple pie, 25, 926, 178.
dumplings, baked, 69.
cobbler, 400-
shortcake, 398.
Apricots a la Colbert, 875.
Apricot ice, 164.
ice cream, 950-
Arabian biscoscha, 1059.
Art in cutting eggs, 858.
mincing parsley, 859.
Artichokes to cook, 160.
Asparagus on toast, 66.
Aspic jelly, 692.
Bacon and greens. 661.
Baltimore butter pie, 577.
Bananas, compote a la Rich
elieu, 1087.
Banana ice cream, 1095.
fritters, 1096.
Barley soups, 683, 969, 727.
pudding, baked, 1089.
Bass, fried with bacon, 106.
broiled, 666.
Batter cakes, buckwheat, 104.
bread, 405-
clabber, cheapest, 535.
com, 407, 408.
flannel, 403.
graham, 406, 590.
rice, 409, 647.
yeast-raised, 627.
Bavarian cream, 864, 865.
Beans and pork, baked, 386.
Boston baked in jars, 566.
soup, 182, 755.
Bearnaise sauce, 740.
Beef {see Entrees).
celery, 479.
chipped in cream, 648.
corned in one day, 649.
heart baked, 186.'
rib, ends of, 144.
Beef, roast, 575, 170.
round of for steaks, 616.
soup a I'Anglaise, 659.
a la mode, 10.
Beefsteak, cheap, 64.
cooking tough, 518.
gravy, 522.
individual hotel, 85.
minced, 86.
old fashion, 84.
porterhouse, 43.
potted, 591.
restaurant, small, 63.
sirloin, 47.
tenderloin, 38.
with French peas, 50.
mushrooms, 48.
onions, 52.
oysters, 49.
tomato sauce, 61.
Beef tongue a I'ecarlate, 143.
with horseradish, 107.
BeeU in sauce, 687, 638.
Beet greens, 614.
Beer, ginger, 472.
home made, 470.
molasses, 471.
Beignets a la vanille, 155.
souffles, 753.
Bill of groceries, 520.
Birdsnest pudding, 851.
Biscuits, baking powder, 616.
Bismarks, 271.
Bisque ice creams, 206.
Bisque of lobster, 1081.
Blackberry meringue, 396.
Black cake, rich, 836.
Blanc mange, 1066.
Blanquette of lamb, 602.
Blueberry shortcake, 992.
Boned chicken with tru/Bes,
943.
Boned turkey, 853.
Bordelaise sauce, 987.
Boston brown bread, 387.
cream puffs, 288.
Brains {see Entrees').
Brandy snaps, 929, 420.
Bread, brown, 387.
corn, fine, 599.
without eggs, 626.
fine wheat, 544.
graham, 596-
plain, 625.
Brochettes of kidneys and
ham, 776.
Brown gravy or espagnole^
576.
Brussels sprouts, 1083-
Buns currant, 267.
cinnamon, 268.
Chelsea, 619.
Butter rolls, 607.
pie, 577, 617.
sauce, best, 573, 674
sponge cake, 561.
Cake, almond, 286.
cream, 1079.
angel food, 2-
Arabian biscoscha, 1059.
black fruit, 836-
Boston cream puffs, 288.
brandy snaps, 929.
butter sponge, 561.
chocolate, best, 894.
eclairs, 296.
layer, 634.
meringues, 462.
cocoanut eclairs, 293.
macaroons, 1021.
cookies, 680.
citron, wthout eggs, 658.
cookies, ginger, 418.
rich, 412.
good, 411.
without eggs, 410, 645.
cream or Washington, 299.
puffs, 290,
delicate, 770.
dream, 622.
drop, 284.
Florentine, 302.
frosting without egg^, 68Si
fruit without eggs, 681.
rich, wedding, 1092.
ginger sponge, 422.
common, 423.
nuts, 419, 421.
snaps, 416, 417.
wafers, 6.
golden, 965.
icing for, 705, 404.
jellv roll, 7-
jumbles, 415, 283.
lady fingers, 4.
layer, 633.
11.
Cakes.
macaroon, 287.
meringues a la creme, 460.
molasses fruit, cheap, 578-
pound, HSl.
Napoleon, 300.
Neapolitan, 703.
-■ New England, 275-
oransre, 8G7-
,' ornamented fruit, 704
pound fruit, 9.
varieties, 734.
queen, 1007.
rusks, 277.
Saratoga, 301.
Scotch seed, 273.
tea, 274.
spice, without eggs, 640-
sponge, butter, 561.
common, 975.
small, 282.
squares, cheap, 281.
Savoy, 1090.
star kisses, 5.
sultana, 783.
transparent puffs, 292.
■wafer jumbles, 283.
wedding, 941, 1092.
white, 632, 609, 770, 622.
yeast-raised plum, 276.
Cabinet pudding, 1008, 1019.
Cabbage, 818, 1088-
Calf s head, turtle style, 796.
soup a la Portuguaise,
1022.
fried in batter, 988.
foot jelly, 693.
Canapes au fromage, 81.
Candies, 424 to 463.
Candied yams, 1097.
Canned vegetables, 567.
Caper sauce, 143.
Caramel ice cream, 187.
Cardinal sauce, 999.
Carp, 1082.
Carrots, 1042, 1018, 1005, 936.
Catawba cup, 478.
Catfish, 1063.
Cauliflower, 158.
Celery and beef tea, 479.
cream soup, 116,
Charlotte-russe, three ways,
861.
individual, six ways, 862-
Cheese, cream, 389.
smearkase, 388.
fondue, 909.
Cherry ice cream, 212, 213.
pie, 6G5.
pudding, steamed, 176.
sherbet, 232.
Cherry tartlets, 134.
water ice, 242.
Chicken a la Bechamel, 1047-
boned, with truffles, 943.
croquettes, 126.
cutlets, Bordeiaise, 872.
fricassee, 723-
liver croustades, 873.
with puree potatoes,1065.
pie, American style, 850.
plain, 110.
pot-pie, 1015.
roast, 916.
salad in form, 857.
saute with risotto, 960.
with aspic jellv 691.
with salt pork^ 1038.
Chili sauce, 1094.
Chipped beef in cream, 643.
Chocolate, 36.
cake without eggs, 655.
cake, best, 894.
cream, 912.
cup cnstard, 993.
icing, 712.
ice cream, 203.
meringues, 462.
Chow-chow, home made, 19.
Cider punch, 476.
Civet of rabbit, a la chasseur,
1064.
Cinnamon pudding, 792.
Clabber batter cakes, 535.
Clam chowder, Boston style,
345.
Conev Island, 344.
baked 346.
patties, 341.
soup, hotel, 347.
a la creme, 348.
Clams, fricasseed on toast, 340.
on half shell, 335.
raw, 138.
scalloped half shell, 338.
party dinner, 339.
shell roast, 337-
soft shell, fried, 342.
Claremont sauce, 777.
Claret cup, 477.
Cocoanut caramels, 8.
custard pie, 621.
eclairs, 293.
macaroons, 1021.
pie, 1G3.
pudding, frozen, 220.
white custard, 677.
Codfish balls, 911.
stewed with potatoes, 904.
Coffee, 80.
and cognac, 37.
cakes, 262 to 265.
family, 31.
Coffee, French, 32.
iced, 304.
ice cream, 762.
trouble with the, 557.
white, 949.
Compressed veast, 535.
Compote of bananas, 1087.
Consomme royal, 139.
Cooking sweetbreads, 558.
Corned beef, brine, 650.
hash, 100.
stew, 656.
tongue, 143-
Corn batter cakes, 407-
bread, 026, 599.
fritters or mock oysters,
925, 817.
green corn, grated, 1017,
1007.
green corn pudding, 1027,
1007.
Indian pudding, 907, 884.
mush, 83.
rolls or gems, 286.
starch pastry cream, 291.
puffs, 290.
puddinjjs, 639, 689.
jellv, 039.
stewed, 989.
with tomatoes, 807.
Cottage pudding, 547.
Courtbouillon, 786.
Crab,canned,devilled, 378,501.
devilled, 377, 501.
dressed, 376.
salad, 131, 375.
Crabs, buttered, 379.
soft shell, 373, 374, 72.
to boil, 372.
Cracked wheat mush, 381.
pudding, 392, 820.
Cream, Bavarian, 864.
curd pudding, 538.
maraschino, 866.
rolls, 260.
Roman, 194-
soup (see soups).
whipped, 863.
Crepinettes, 636.
Croaker in batter, 888-
Croquettes, chicken, 126.
lobster, 366, 1026.
potato, 889.
rice, 188-
Croustades, potato, 874-
rice, 924.
Croutons for soup, 584.
ornamental, 603.
soufilees, 786.
Croute-au-pot, 821.
Cucumbers, salad, 149.
stewed, 127-
in.
Cup and spoon measure, 1.
Doughnuts, Bismarks,
271.
Eggs, poached, 96.
Currant suet ro.l, 809-
plain, 269.
on toast, fancy, 554.
Curry, fish baked with, 794.
Ducks, broiled, 129.
scrambled, country, 93-
sauce, 795-
shirred, 94.
Custard, baked, 512.
Eclairs a la creme, 782
stewed. 541.
in cups, 394.
cocoanut, 293.
Egg lemonade, 474.
boiled, 136.
chocolate, 296-
Egg plant, breaaed, Med, 1050.
fritters, 193.
Eggs, buttered, 589-
plain, 125.
pie, without eggs, 577.
boiling for large nu
mbers,
stewed, 1086-
97.
Egg quenelles, 797, 896.
Doughnuts bread, cheapest,
fried, 95.
English fruit pies, 303.
270.
omelets, 77 to 92.
Eve's pudding, 675.
ENTREES AND RESTAURANT ORDERS,
entrees.
Bacon and Cabbage, 169.
Beef a la Mode, Allemande, '917.
Jardiniere, 750.
Parisienne, 881.
Beef and Green Peas, a la Turque, 1058.
Beef and Fried Squash, a la Creole,
Beef Heart, Smothered with Onions,
Stuffed and Baked, 186.
Blanquette of Lamb with Peas, 602.
Breast of Lamb, a la Jardiniere, 905.
of Veal, a I'Anglaise, 922.
Braised Mutton with Nudels, 918.
Tongue, a la Flamande, 765.
Brochettes of Kidneys, a la Claremont,
776.
Liver, a la Bretonne, 731.
Brisket of Veal, a la Marechale, 840.
Buttered Crab on Toast, 379.
Eggs on Toast, 589.
Lobster on Toast, 363.
Shrimp on Toast, 370.
Calf s Head, a la Tortue, 796.
Fried in Batter, 988.
Calf's Brains in Batter, Remoulade 1003.
Canapes au Fromage, 81.
Catfish, Stewed with Tomatoes, 1063.
Cheese Fondue, 909.
Chicken a la Bechamel, 1047.
au Puree de Marrons, 1057.
Croquettes with French Peas, 126.
Cutlets a la Bordelaise, 872.
Liver Croustades, 873.
Giblets in Rice Cases, 923.
Giblets Sautes, with Rice, 1025.
Pot Pie, Country Style, 1015.
Pie, American Style, 850.
Pie, plain, HO.
Civet of Rabbit, a la Chasseur, 1064.
Clam Chowder, Baked, 346.
Clams, Fricasseed on Toast, 344
Clam Patlies, 341.
Clams, Scalloped, en Coquille, 338.
Soft Shell, Fried, 342.
Stewed. 336.
Entrees.
Collops of Beef, a la Macedoine, 985.
Corned Beef Hash, 100.
Stew with Potatoes.
Corn Fritters, Marvland Stvle, 925.
Crabs, Soft Shell, 374.
Crepinettes of Veal, a la Toulouse, 636.
Curry of Veal, a la Calcutta, 1048-
Cutlets of Sweetbreads, a la Victoria, 883.
Ducks with Green Peas, 129.
Devilled Crabs, 501 and 377.
Ham with Puree of Potatoes, 741.
Egg-plant Stew, a la Turque, 1086.
Emince of Veal, a la Portuguaise, 891.
Epigramme of Lamb, a 1' Allemande, 751.
a la Bordelaise, 986.
a la Trianon, 716.
Entrecote of Pork a la Dauphin oise, 759.
Escalopes of Veal a la Bearnaise, 739.
Fillet a la Chateaubriand, 41.
Fillet of Beef, larded, with Mushrooms,
120.
Fricandeau of Veal, a I'ltalienne, 788.
Fricassee of Chicken, a la Parisienne, 723.
Veal, a la Francaise, 730.
Fried Oysters, 13.
Giblets a la Parmentier, 1065.
Grated Corn Pudding, 1017.
Green Com Pudding, 1027.
Grenadins of Veal a la Napo.itaine, 774.
Ham and Eggs, Restaurant, 76.
Roulettes with Puree of Potatoes, 741.
Haricot of Mutton, a la Bourgeoise, 724.
Irish Stew with Vegetables, 60.
Kidneys Sautes, 581.
Kromeskies a la Russe, 760.
Venitienne, 961.
Lamb Cutlets, a la Main tenon, 946.
a la Nelson, 841.
with Peas, 672.
Gallimanfry, 618.
Stew, a la Jardiniere, 816.
Lambs' Tongues with Artichokes, 153.
Larded Fillet of Beef, 120.
Liver and Bacon, Restaurant, 80.
IV.
Entrees.
Entrees.
Lobster Cutlets, 365.
Pigeon or Squab Pie, 971.
a la Victoria, 1026.
Poached Eggs, 96.
Croquettes, 366.
Pork, Brown Stew, lOl.
in Shell, 353.
Cutlets a la Robert, 766.
in vinegar, 354.
Tenderloins, 73.
Patties, a la Reine, 364.
Tenderloins with Fried Apples, 74.
Lyonaise of Liver with Crusts, 1039.
Potted Beefsteak, 591.
Macaroni, a la Bechamel, 173.
Rabbit Pot Pie, Country Style, 64
a la Creole, 1049.
Ragout of Beef, a la Creole, 906.
a la Genoise, 972.
of Giblets, en Croustade, 923.
a la Palermetane, 934.
of Sweetbreads and Mushrooms, 172.
a la Rossini, 892.
of Veal, a la Julienne, 825.
and Cheese, Ordinary, 585.
Rissolettes, a la Marseillaise, 843.
and Tomatoes, Italienne, 65.
Rissoles of Sweetbread with Truffles, 806-
with Creamed Cheese, 592.
Roulade of Veal, a la Napolitaine, 871.
Minced Beefsteak, 86.
Salmi of Grouse with Olives, 1085.
Ham on Toast, 513.
Sautd of Chicken with Rissotto, 960.
Turkey with Poached Eggs, 63.
Scalloped Salmon, au Vin, 772.
Mushrooms, Stewed in Wine, 121.
Scalloped Oysters (see Oysters).
Mussells, Stewed, 351.
Scallops, 343.
Mutton, a la Breton ne, 849.
Scollops of Mutton, a la Provencale, 799.
a la Soubise, 959.
Scrambled Brains in Patties, 189-
Stew, a ITrlandaise, 933.
Eggs, 93.
New England Boiled Dinner, 69.
Sweetbreads with Puree of Peas, 832.
Omelet, Plain, 87.
Shirred Eggs, 94.
with Cheese, 91.
Shrimp Toast, 371.
with Ham, 90.
Small Fillets of Beef, a la Creole, 1016.
with Jelly, 77-
Small Patties, a la Toulouse, 790.
with Onions, 89.
Soft Shell Clams, Fried, 342.
with Oysters, 78.
Crabs, 71 and 72.
with Parsley, 88.
Spaghetti and Cheese, a la Romaine, 154
with Tomatoes, 92.
Stuffed Choulder of Mutton, 686.
Oyster Fritters, 15.
Stuffed Brisket of Veal, 171.
Patties, a la Francaise, 829.
Sucking Pig, a la Francaise, 1084
a la Princesse, 328.
Sweetbreads au Beurre Noir, 824.
a la Reine, 327.
a la Maitre d'Hotel, 651.
Pies, individual, 17.
Scrambled in Border, 673.
Pot Pie, 18.
with Green Peas, 559.
Oysters, Boston Fancy, 820.
Timbales of Macaroni, a la Rossini, 892.
Broiled, 315.
Tripe, Broiled or Fried, 75.
Broiled in Bacon, 317.
Veal Cutlets, a la Main tenon, 1002.
Fried, 313.
Cutlets, a la Milanaise, 899.
Fried in Butter, 312.
Patties, a la Bechamel, 662.
Pan Roast on Toast, 321.
Pie, a la Fermiere, 882.
Scalloped, Coney Island Style, 826.
Stew, a la Milanaise, 805.
Steamed, 318.
VinaigretteofBrains,alaProvencale,900.
Partridge Souffles in Cases, 948.
Welsh Rarebit, three ways, 908.
Fish, a la Bechamel, 684.
a la Cardinal, 998.
Chambord, 847.
Chevaliere, 670.
Dieppoise, 879.
I'Ecossaise, 764.
Espagnole, 728.
a la Genevoise, 931.
Genoise, 982.
Horly, 870.
I'Indienne, 794.
Italienne, 838.
Fish a la Joinville, 897.
Maitre d'Hotel, 58.
Margate, 1013.
Maryland, 1036.
Mexico, 957-
Momy, 814.
Norm'andie, 1067.
Palatka, 1055.
Point Shirlev, 660.
Remoulade, 888.
Tartare, 830.
Venitienne, 802-
Fish a la Victoria, 1026.
au Courtbouilion, 786.
Gratin, 757, 601.
aux Fines Herbes, 737.
Bisque, of, 1081.
Scalloped, 772.
Steaks, 58.
Water Souchet, 1023.
Fish, Kinds.
Bass, 666, 747, 106.
Carp, 1082.
V.
Fish, Kinds.
Catfish, 1063.
Codfish, 904, 56, 911.
Croaker, 888.
Flounder, 838.
Halibut, 1036.
Lake Trout, 550.
Mackerel, 1043.
Mackinaw Trout, 570.
Muskallonge, 721.
Panfish, 1013, 888.
Perch, 1023.
Pickrel, 606, 610, 525.
Pike, 982.
Redfish, 786, 847-
Red Snapper, 794, 117.
Salmon, 910,757,764,58.
Salmon Trout, 597.
Sardines, 502.
Sea Bass, 141.
Sheephead, 870, 879.
Sole, 830.
Trout, 931, 670.
Whitefish, 822, 802,184,728.
Fairy gingerbread, 6.
Family roast beef, 575.
Fancy toast for poached eggs,
555.
Farina puddings, 761 and 991.
Fig creams, 438.
paste, 451.
Fillet of beef, 120, 41.
Fillets of sole, 830.
fish, 1069, 737.
Floating island, 938.
Florentine meringue, 302, 702.
Flounder, 838.
Forcemeat balls, 798.
for boned turkey, 855.
Frangipane or pastry cream,
181.
French coffee cakes, 263.
cream puffs, 297.
peas, 50.
potato fritters, 932.
rolls, 532.
Fried pies, 272.
Fritters, custard or fried cream
193.
green corn, 81T.
pineapple, 838.
plain, 67.
potato, 982.
queen, 753.
Spanish puff, 155.
Frozen buttermilk, 1051.
puddings, 219.
punches, 245.
Frosted grapes, 452.
oranges, 454.
Fruit ice creams, 211.
Galantine en bellevue, 858.
Game sauce, 1074.
German almond cake, 286.
coffee cakes, 264.
dumplings, 752.
puffs, 623.
sugar tops, 414.
Gingerbread, cheapest, 266,
423.
Ginger cake, best, 422.
cookies, 418.
snaps, 416, 417.
nuts, 419, 421.
pop, 472.
wafers, 6.
Golden buck, 81.
cake, 965.
Goose roast, 148.
Graham batter cakes, cheap-
est, 590.
pocket books, 596.
rolls, 261.
Grapes, glazed with sugar, 463.
Grouse roast, 1073.
salmi of, 1085.
Guinea chicken, 984.
Gumbo soup, 1054.
Ham, baked, 11.
broiled, 553.
devilled, 741.
how to cut, 552.
minced, on toast, 518.
roast, 12, 1070.
Halibut, Maryland style, 1036.
Hard sauce, 177.
Hominy fried, 1037.
honie made, 382.
Hot slaw, 778.
Huckleberry pudding, 937.
Hulled corn, 382.
Ice Cream,
best vanilla, 196.
bisques, 205 to 210.
caramel, 137.
chocolate, 203.
coffee, 762.
corn starch, 199.
cost of, 197.
frozen buttermilk, 1051.
frozen custard, 200, 204.
New York, 201.
tea, 828.
white mountain, 202.
Ice Creams, fruit, 211.
apricot, 950.
banana, 1095.
cherry, red, 218.
white, 212.
peach, 217.
pineapple, 214, 206.
Ice creams, stiawberry, 216
218, 1078.
white grape, 216.
Ice Puddings, ai9.
apple, 224.
cocoa nut, 220.
Neapolitan, 227.
nesselrode, 226.
rice, 222.
sago, 223.
tapioca, 221.
tutti frutti, 226.
Ice Punch, 246.
angelica, 128.
cardinal, 254.
champagne, 256.
imperial, 253.
kirsch, 247-
maraschino, 248.
roman, 246.
raspberry, 250.
regents, 251.
strawberry, 249.
Victoria, 252.
Ice Sherbets, 229 to28S.
Ice Water, 236.
apricot, 164.
cherry, 242.
grape, 244.
lemon, 238, 179.
orange, 241.
peach, 243.
pineapple, 240.
raspberry, 239.
Iced coffee, 304.
Icing and ornamenting, 464.
boiled, 706 to 711.
without eggs, 635, 705.
Icing, pearl glaze, 3.
Indian puddings, 884, 907.
Italian pastes, 763.
sauces, 789, 962.
soup, 618.
Jellies, wine and fruit, 466.
Jelly, aspic, 695.
corn starch, 939*
calf s foot, 693.
omelet, 77.
ornamenting, 696*
one quart, ^6.
roll, 7.
tapioca, 928.
vanilla, 835.
Jumbles, 416.
wafer, 288.
VI.
Kale or seakale, 111.
Kidneys, brochettes of, 776.
Kidneys sautes, 581.
Kisses, chocolate, 4C3.
egg, 460.
rose, 461.
star, 5.
Kohl-rabi, 1075.
Kromeskies, 760, 961.
Lady-fingers, 4.
Lamb, {see Ettirees.)
roast, 145, 146.
Lambs tongues, 153.
Lemonade, plain, 473.
egg, 474.
Lemon cream pies, 23, 192.
honev, 506.
pies, '162. 852.
without eggs, 22.
puddings, 1077, 827.
sherbet, 179.
Lima beans, 674.
Lincoln pie, 398.
Liver, {see Entrees.)
Lobster, bisque of, 1081.
cutlets, 1026, 365.
croquettes, 366.
in shell, 353.
mayonaise, 355.
vinegar, 354.
on toast, 363.
palt.c's, 364.
salads, 180, 356 to 363.
to boil, 352.
IVIacaroni, {see Entrees^
soup, 648-
Macaroon cake, 287.
Macaroons, almond, 457.
cocoanut, 1021.
common, 458.
Mackerel, salt, 1048.
Maids of honor, 505.
Maraschino cream, 866.
Mayonaise sauce, 151.
Mead, 468, 467, 469.
Measures and weights, 1.
Meat block. 517.
Meringues, a la creme, 460.
Meringue, blackberry, 395.
florentine, 702.
raspberry, 604.
strawberry, 195.
peach, 396.
paste, 459.
Minced beefsteak, 86.
potatoes, 82.
turkey, 63.
Mincemeat, 27, 29.
Mince pie, 26,
Mint sauce, 147.
Mock turtle soup, 785w
Molasses beer, 471.
pound cake, 531.
fruit cake, 578.
Muffins, 102, 582, 646.
Mulligatawney soup, 878.
Mush, cracked wheat, 381.
corn meal, 83, 98.
oatmeal, 380, 588.
Mushrooms, grades, 48.
stewed in wine, 121.
with steak, 48.
Mussells, steamed, 349.
stewed, 351.
water souchet, 350.
Mutton, {see Entrees.)
leg roast, 185.
Napoleon cake, 300.
Neapolitan cake, 703.
ice cream, 227.
sauce, 775.
New England boiled dinner,
59.
Nesselrode ice pudding, 225.
Nudels, or noodles, 564.
soup, 565.
Omelets, 77 to 92.
Orange cake, 867.
Oranges, glazed with sugar,
456.
Oysters, 305 to 334 and 13 to 18.
omelet, with, 78.
pot pie, 18.
scalloped, 323.
soup, 332.
stews, 307 to 311.
Pain de foies gras, 860.
Panachee ice cream, 701.
Panfish, 1013.
Partridge, souffles,in cases,948.
Paste, plain pie, 20.
puff, 133.
suet, 21.
Pastry cream, chocolate, 295.
coffee, 298.
corn starch, 291.
or custard, 289-
Patties, a la Toulouse, 790.
oyster, 327.
Peach cobbler, 399.
ice cream, 217.
meringue, 396.
short cake, 397.
water, ice, 243.
Peaches with rice, 935.
Pearl barley soup, 628.
glaze, 3.
Perch, water souchet, 1023.
Pigeon or squab pie, 971.
Pig, roast, 108.
Pike, 982.
Pineapple cream pie, 1009.
fritters, 833.
ice, 240.
ice cream, 206.
sauce, 834.
Pie, apple, 25, 178, 800, 926.
apple cream, 800.
butter or custard without
eggs, 777.
cocoanut custard, 621.
white, 677.
chocolate butter, 617.
cherry, 665.
chicken, 850, 110.
pot, 1015.
English fruit, 303.
fried, 272.
lemon,852,22,23,162, 192.
mince, 28.
mixed fruits, for, 885.
oyster, 17, 18.
pigeon, 971.
pineapple cream, 1009.
pumpkin, .24, 811, 630.
potato cream, 964.
rabbit, 64.
rhubarb, 519, 114.
spice, 593.
squash, 24, 811, 630.
sweet potato, 1020.
tomato, 876.
vinegar, 593.
Plum pudding, 769, 901.
Popovers, 623.
Pork, {see Entrees.)
roast, 1001.
tenderloins, 74.
Porterhouse steak, 43.
Potato boulettes, 898.
cakes or pats, 523.
cream pie, 964.
croquettes, 839.
cruUs, 1000.
salad, 718.
shells or croustades, 874
soup, 528, 921.
Potatoes, Algerienne,
890.
baked in milk, 514.
Baden-baden, 947.
Brabant, 715.
browned, 157.
broiled, 556.
Colbert, 915.
dauphine, S04.
duchesse, 831.
Francaise, 612.
French fried, 983.
VII.
Potatoes, fricasseed, 1024.
frizzed, 773.
gastronome, 749.
GermaPi fried, 511.
Hollandaise, 722. '
Julienne, 7'29.
Lyonaise, 563.
maitre d'hotel, 174, 970.
marechale, 758-
mashed, 112.
Monaco, 848.
minced, 82, 542.
Nantaise, 671.
poulette, a la, 1024
Saratoga, 682.
serpentine, 880.
small, for garniture, 142.
stewed in cream, 534.
Potted tongue, 699.
Pot pie dumplings, 540.
Pound cake varieties, 734.
fruit cake, 9.
pudding, steamed, 780-
Prairie chickens, 1073.
Prune pudding, 919.
PufEs, cream, 288.
transparent, 292.
French cream, 297.
Puff paste, 133.
Punch, Angelica, 128.
cider, 476.
Punches, frozen, 245.
Pumpkin, 811, 812, 24.
Pudding, apple, baked,6
steamed, 616.
Astor House, 391.
barlev, baked, 1089.
batter, 815.
birdsnest, 851
bread, baked,390.
custard, 113.
and butter, sliced, 893.
<:abinet, ba^ed, 1008.
steamed, 1019.
cherry, steamed, 176.
cinnamon, boiled, 792.
corn starcli, baked, 689.
boiled, 689.
cottage, 547.
cracked wheat, 392.
cream curd, 538.
currant saet, 809.
custard, 130.
baked, 512.
Eve's, 675.
farina, boiled, 761.
baked, 991.
frozen, 219.
ginger, 742.
gipsy, 927.
golden sauce for, 743.
Pudding, huckleberry rolI,937.
Indian, cheap, baked, 907.
fruit, 161.
rich, 884.
lemon, boiled, 827.
soufflee, 1077.
Nesselrode, 225.
plum, boiled, 901.
baked, 769-
pound, steamed, 780.
prune, baked, 919.
queen, 845.
rice and milk, 391.
baked, 594, 616.
boiled, 631.
frozen, 222,
sago, baked, 974
boiled, 1028.
frozen, 223.
sponge, baked, 664.
steamed fruit, cheap, 586.
spice, boiled, 742.
suet, boiled, 732.
tapioca custard, 726.
without eggs, 652.
frozen, 221.
tipsy, 135.
West Point,- 820.
Yorkshire, 815.
Queen cakes, 1007.
fritters, 753.
pudding, 845.
soup, 846.
Rabbits, 64, 1066.
Raspberries and cream, 608.
Raspberry butter sauce, 676.
dumplings, 719.
meringue, 604
sauce, 653.
shortcake, 595.
Refrigerator, good hotel, 627.
Remoulade, 889.
Rice batter cakes, 409, 647-
cases or croustades, 924.
pudding, {see Puddings.)
southern style, 768.
with cream, 615.
Ribbon sandwiches, 945.
Rissolettes, 843.
Rissoles, 806.
Roasting ears, 973.
Rolls, corn, 286.
cream, 260.
French, 532.
graham, 261.
Roman cream, 194
punch, 246.
Rose icing, 711.
Rusks, 277, 280, 657.
Salad dressing, 151 , 357,358.
cabbage, 361.
chicken, 150, 857.
crab, 131, 375, 376.
cucumber, 149.
lobster, 189, 353 to 362.
potato, 718.
shrimp, 368, 369, 504.
tomato, 869, 944.
turkey, 150.*
water cress, 152.
Salmon, {see Fish.)
Sally lunn, 644.
Sandwiches, devilled ham, 509.
ribbon, 945.
Sardines, 502.
Saratoga cake, 301.
chips, 682.
Sauce, Allemande, 842.
Apple for meats, 109.
Bearnaise, 740.
Bechamel, 662.
Bordelaise, 987.
brown gravv, 578.
butter, 573. '
Cardinal, 999.
caper, 143-
champagne, 1071.
Chili, 1094
Claremont, 777.
courtbouillon, 786.
curry, 795.
diplomate, for puddings,
810.
^ggy 57.
Espagnole,.784.
for apple dumplings, 70, 68.
frangipane, 181.
game, 1074.
hard, or butter and sugar,
177.
Hollandaise, 1097.
Italian, brown, 789.
white, 962.
Mayonaise, 151.
mint, 147.
mustard, 1045.
Neapolitan, 775.
orange or Bigarrade, 130.
parsley, 823.
pineapple, 834.
piquante, 990.
remoulade, 889.
Robert, 767.
rum, for fritters, 150.
sabayon, 754.
Scotch fish, 168.
shrimp, 118.
Spanish, 784.
sweet veloute,for puddings,
733.
VIII.
Sauce, tomato, 51.
Soup.
Sweet Entrees.
Trianon, 717.
Consomme Quenelles, 896.
Peach cobbler, 399.
veloute, 819.
Royal, 139.
meringue, 396.
Venetian for fish, 808.
Solferino, 746-
Peaches with rice, 935.
Scotch broth, 683.
St Xavier, 930.
Plain fritters with sauce,67.
cakes, 273, 274.
Cream a la Duchesse, 771.
Pineapple fritters, 833.
Scallops, 343.
of Barley, 969.
Queen fritters, 753.
Scalloped oysters, 326.
of Celery, 116.
Rice croquettes with jelly,
fish, 772.
of Potato, 921, 528.
188.
Scrambled brains, 187-
of Rice, 600.
Strawberry meringue, 195.
sweetbreads, 832, 678.
of Tapioca, 1068.
Vanilla or Spanish fritter«v
Sea bass, 141.
Corn, 720.
155.
Sherbets, 229.
and Tomato, 1035.
Shortcakes, 595, 397, 39a
Croute-au-Pot, 821.
Tapioca custard pudding, 726.
Sheephead, 870, 879.
Croutons for, 584, 736.
cream soup, 1068.
Shrimps, 504, 118, 367 to 371.
Gumbo, 1054.
frozen pudding, 221.
Soft shell clams, 342.
Italian, 613.
jelly, 928.
crabs, 373.
Macaroni Clear, 648.
pudding without eggs, 652.
Sour milk cheese, 888.
Mock Turtle, 785.
Tartar sauce, 748.
Spaghetti, 154.
MuUigatawney, 878.
Tartlets, cherry, 134.
Spanish sauce, 784.
Nudel or Noodle, 565.
maids of honor, 505.
Sponge cake, 1090, 281, 976.
Ox Tail, 105.
Tarts, apple, 781.
pudding, 664.
Oyster, 331 to 334.
gooseberry, 744.
Squabs, Philadelphia, 971.
Pearl Barley, 628.
tomato, 876.
Squash, fried.
Potage, Alexandrina, 997.
Tenderloin, restaurant, 88, 89.
pie, 24, 811, 630.
Andalouse, 801.
pork, 73.
Squash, summer, 920, 175
Bagration, 887.
Tea ice cream, 828.
Strawberry ice cream, 216,
Conde, 755.
Tipsy pudding, 135.
218, 1078.
Parmentier, 921.
Tomatoes, baked, 844.
meringue, 195.
Reine, 546.
catsup, 1093.
punch Romaine, 249.
St Germaine, 736.
mayonaise, 944.
shortcake, 397.
Pot-au-Feu, 903.
preserves, 876.
Stuffed fish, 914.
Puree of Beans, 182.
salad, 869.
Suet pie paste, 21.
Carrots, 1042.
sliced, 756.
Succotash, 826.
Green Peas, 735.
soups, 166, 536, 588.
Sucking pig, 108.
Potatoes, 921.
sweet, 808.
Sweetbreads, (see Entrees.)
Tomatoes, 583.
with corn, 807.
^. '
White Beans, 755.
Timbales of macaroni, 890-
Soup.
Stockboiler, 115.
Tongue, caper sauce.
A la mode Beef, 10.
Tapioca Cream, 1068.
potted, 699.
Barley a la Princesse, 727.
Tomato, 166, 583.
sandwiches, 698.
Broth, 683.
and Green Peas, 536.
with greens, 765.
Beef,al'Anglaise,55, 659.
Vegetable, 140.
Trianon sauce, 717.
Bisque* of Lobster, 1081.
Calf s Head, a la Portu-
Vermicelli, 1062.
Tripe, broiled or fried, 76.
Trout, {see Fish.)
guaise, 1022.
Sweet Entrees.
Turkey minced, with eggs, 68>
Celery Cream, 116.
Apple charlotte.
roast, 61.
Clam Chowder, 344, 345.
cobbler, 400.
stuffing, 62.
Hotel, 347, 348.
fritters, 833.
salad, 150.
Consomme Brunoise, 718.
turnovers, 132.
Tutti frutti, 226.
Calcutta, 829.
Apricots a la Colbert, 875.
Chatelaine, 837.
same ways as apples.
Vanilla ice cream, 605.
Claremont, 981.
Banana fritters, 1098.
jelly, 835.
Veal, {see Entrees.)
Colbert, 956.
compote with rice, 1087.
De Stael, 668.
Blackberry meringue, 395.
stuffed fillet of, 537, 171.
Imperial, 793.
Italian Pastes, 763.
Boston puff fritters, 753.
Vegetable soup, 140.
Compotes of fruits same
Veloute, 819.
Jardiniere, 637.
Knickerbocker, 918.
as 1087.
Vinaigrette of brains, 900.
Custard fritters, 193.
Vinegar pie, 593.
Milanaise, 813.
Creme frite, 193.
Paysanne, 1012.
Farina fritters, 1004.
Vegetables.
Print a niere Royal, 868.
Pancakes with jelly, 408.
Artichokes, 160.
IX.
Vegetables.
Asparagus, 66.
Beets, 614, 638, 687.
Brussells Sprouts, 1083.
Butter Beans, 159. 674.
Cabbage, 818, 1088.
Cauliflower, 158.
Carrots, 1018, 1005, 936.
Corn, 936, 1027, 1017, 1016,
989.
and Tomatoes, 807.
Fritters, 817.
Cucumbers, 127.
Egg Plant, 125, 1050, 1086.
French Peas, 50.
Green Peas, 560.
Hominy, 1037.
Hot Slaw, 778.
Kaleor Seakale, 111.
Kohlrabi, 1075.
Mu^rooms, 48.
Onions, 688.
Rice, 7^«, 615.
Squash, 175, 920.
String Beans, 663, 1076.
Succotash, 826.
Sweet Potatoes, 1056, 1040,
190.
Tomatoes, 124, 844, 808,
766.
Turnips, 191.
Vegetables.
Yams, candied, 1097.
Wafer jumbles, 283.
Waffles, 679.
Washington pie, 299.
Water cress, 152.
ices, 236.
Wedding cakes, 941, 1092.
Welsh rarebit, 81, 908.
West Point pudding, 820.
White cakes, 609, 622, 658, 2.
coffee, 949.
Italian sauce, 962.
Mountain ice cream, 654.
Wine and fruit jellies, 465.
Without Eggs.
Baltimore Butter Pie, 577.
Batter Cakes, 627.
Brandy Snaps, 41tf.
Cake Frosting, 635.
Cakes, Chocolate, 656.
citron, 658.
layer, 633, 634.
good fruit, 681.
sugar, 410.
spice, 640.
Cookies, 645.
Cocoanut Cookies, 680.
Without Eggs.
Corn Starch Ice Cream,202
Pudding, 639.
Cinnamon Buns, 268.
Chelsea Buns, 619.
Chocolate Butter Pie, 617.
Clarify jelly, 697.
Currant Buns, 267.
Doughnuts. 269.
Gingerbread, 266.
Ginger Nuts, 419, 421.
German Dumplings, 752.
Lobster Salad, 700.
Lemon Pie, 22.
Muffins, 646.
Macaroni and cheese, 629.
Oysters Fried, 14.
Pumpkin or Squash Pie,
630.
Puddings, 616.
Party Supper, 690.
Raspberry Dumplings, 719
Sweet Rusks, 657.
Tapioca Pudding, 652.
Waffles, 679.
Yeast, common or ferment,
258.
stock, 257.
Yellow icing, 709.
Yorkshire pudding, 816.
ARTICLES RELATING TO THE COST OF BOARD.
Trouble with the manager, 902.
Four thousand meals, 951.
Review, 952.
Groceries for 4,000, 953.
Meat, fish and poultry for 4,000, 066.
Flour for 4.000, 966- '
Sugar for 4,000, 967.
Coffee for 4.000, 968-
Butter for 4,000, 976.
Eggs for 4,000, 977.
Potatoes for 4,000, 978.
Fresh vegetables and fruits for 4,000, 979.
Canned fruits and vegetables for 4,000, 980-
Milk and cream for 4.000, 994.
Total cost of provisions for 4,000, 995.
How to save twentv dollars a week, 996*
How much they ea't, 1010.
How much they drink, 1011.
How much to serve, 1022.
Work and wages, 1029.
Laundry work, 1030.
Fuel, light and ice, 1081.
Total cost of board, 1038.
How much profit? 1034.
How many cooks required? 1041*
Boarding the employes, 1052.
Boarding children, 1053.
Meals for lo or 15 cents, 1060.
Country board at five dollars, 1061.
If — a bundle of suppositions, 1067.
Keeping clean side towels, 1080.
How many fires? 1091.
Conclusion of Part Second.
Artistic cookery, and notes on the London
Cookery Exhibition, lioa
HOTEL COOK BOOKS.
No. I. -''THE AMERICAN PASTRY COOK."
(SIXTH EDITION.)
DPSrICE, I»OSTI=-A.I3D, S2.00.
EMBRACES THE FOLLOWING:
PART FIRST— The Hotel Book of Pine Pastries, Ices, Pies, Patties, Cakes, CreasM, Caatarda.
Charlottes, Jellies and Sweet Entrements in Variety.
PART SECOND -The Hotel Book of Puddinars, Souffles and Merin^es. A handy Collection oi
Valuable Recipes, original, selected and perfected for use in Hotels and EatLog Houses
of every Grade.
PART THIRD— The Hotel Book of Breads and Cakes; French, Vienna, Parker House, and other
rtoUs, Muffins, Waffles, Tea Cakes; Stock Yeast and Ferment; Yeast raised Cakes,
etc, etc, as made in the best hotels.
PART FOURTH— The Hotel Book of Salads and Cold Dishes, Salad Dressings, with and without
oil ; Salads of all kinds, how to make and how to serre them; BonM Fowls, Galantines,
Aspics, etc, etc
The above parts are all comprised in the " American Pastry Cook," together with
a large amount of valuable miscellaneous culinarj matter.
No. 2.-'' HOTEL MEAT COOKING."
(FIFTH EDITION.)
leiaiOE, ^OSTI=-A-XID, S2,00.
EMBRACES THE FOLLOWING:
PART FIRST— The Hotel, Fish and Oyster Book; Showing: aU the best methods of Cookinif Oysten
and Fish, for ResUnrant and Hotel Service, tog^ether with the appropriate Sauces and
Ve^tables.
PART SECOND— How to Cut Meats, and Roast, Boil and Broil. The entire trade of the Hotel
Meat Cutter, Roaster and Broiler, including •' Short Orders," Omelets, etc
PART THIRD— The Hotel Books of Soups and Entrees, comprising specimens of French, English,
and American Menus, witn translations and comments. Showing how to make up
Hotel Bills of Fare, with all the different varieties of Soups and Consommes in proper
rotation, and a new set of entrees or " made dishes" for every day.
PART FOURTH— Creole Cookery and Winter Resort Specialtiea.
PART FI FTH— Cooks' Scrap Book— A Collection of Culinary Stones, Poems, Stray Recipes, etc, etc
Index of French Terms, an explanation and translation of all the French terms used in
the Book, alphabetically arranged.
By The above parts are all comprised in " Hotel Meat Cooking," together with a
large and varied selection of matter pertaining to this part of the culinary arL
No. 3.-"WHITEHEAD'S FAMILY COOK BOOK."
A PROFESSIONAL COOK'S BOOK FOR HOUSEHOLD USB.
Consisting of a series of Menus for every-day meals, and for private entertainments,
with minute instructions for making every article named.
The Recipes in all these books are properly headed, numbered and indexed, for
nandy reference.
The author of this series of Hotel Cook Books is a professional Cook of Thirty
Years' experience, and every recipe has been tried and practically proved.
The above books will be sent postpaid on receipt of price: " American Pastry Cook,"
$2XX); *♦ Hotel Meat Cooking," $2.00; "Family. Cook Book,?' $i.5a
Address all orders to
Jessup IVhitehead & Co.,
PUBLISHERS OF HOTEL COOK BOOKS,
183 NORTH PEORIA STREET, - - - CHICAGO, ILL
WHITEHEAD'S NEW BOOK,
NUMBER 5,
The STEWARD'S Handbook
AND GUIDE TO PARTY CATERING.
BY JESSUP WHITEHEAD.
PRICE, POSTPAID, $3.00.
EMBRACES THE FOLLOWING:
PART FIRST— HOTEL STE WARDING. Showing the Internal Workings of
the Ameiican System of Hotel Keeping. The Steward's Dtxties in
Detail, and in Relation to Other Heads of Departments. Steward's
Storekeeping, Steward's Bookkeeping, and Management of Help. Also,
Composition of Bills of Fare, the Reasons Why, and Numerous Illus-
trative Menus of Meals on the American Plan.
PART SECOND — RESTAURANT STEWARDING. Comprising a Survey of
Various Styles of Restaurants and their Methods, Club Stewarding and
Catering, Public Party Catering, Ball Suppers, Base Ball Lunches, Hotel
Banquets, etc.; How to Prepare and How to Serve Them, with Numer-
ous Pattern Bills of Fare Carried Out to Quantities, Cost and Price per
Head.
PART THIRD — COMPRISING CATERING FOR PRIVATE PARTIES. A
Guide to Party Catering, Wedding Breakfasts, Fantasies of Party
Givers, Model Small Menus, and Noteworthy Suppers, with Prices
Charged. Also, Catering on a Grand Scale. Original and Selected
Examples of Mammoth Catering Operations, Showing the Systems
Followed by the Largest Catering Establishments in the World. Also,
a Disquisition on Head \\'aiters and their Troops.
PART FPURTH— WHITEHEAD'S DICTIONARY OF DISHES, Culinary
Terms and Various Information Pertaining to the Steward's Depart-
ment, being the Essence of all Cook Books, Telling in Brief what all
Dishes and Sauces are or what they should Look Like. What Materials
are Needed for and what They are. How to Use to Advantage all Sorts
of Abundant Provisions, or How to Keep Them. Comprising, also, a
Valuable Collection of Restaurant Specialties, Distinctive National
Cookery, Remarks on Adulterations, and How to Detect Them, Treat-
ment and Service of Wine, and a Fund of Curious and Useful Informa-
tion in Dictionary Form, for Stewards, Caterers, Chefs, Bakers, and all
Hotel and Restaurant Keepers.
PART FIFTH — HOW TO FOLD NAPKINS. Abundantly Illustrated with
many Handsome Styles and Diagrams which Show how It is Done.
Address all Orders to
Jessitp Whitehead & Co.,
PUBLISHERS OF HOTEL COOK BOOKS,
183 NORTH PEORIA STREET, - - - CHICAGO, ILL
HDTEL WDRLD
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All Kinds of Books For
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Published and Sold Exclusively by
H.J. BOHN & BRO.,
Publishers "The Hotel World," CHICAGO.
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RETURN MARIAN KOSHLAND BIOSCIENCE AND
TO — ► NATURAL RESOURCE LIBRARY
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LOAN PERIOD
7 DAYS
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ALL BOOKS MAY BE RECALLED AFTER 7 DAYS.
DUE AS STAMPED BELOW.
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UNIVERSITY OF CALIFORNIA, BERKELEY
Berkeley, California 94720-6500
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