Break some eggs — about 6 or 8 at a time — into a bright saucepan and add for each egg a tablespoonful of m.elted butter and very little salt✪ Buttered Eggs. Have a pan of water boiling on the stove ; set the saucepan in it and siir and beat the eggs until they are cooked as thick as scrambled eggs. Serve sometimes plain in dishes same as scram- bled eggs, sometimes on fancy toast. 590— Graham Cakes with S(ur Milk- Cheapest. It is necessary to mix white flour with ^ Beef in pieces baked m a covered jar, like Boston beans. Put two or three pounds of rough cut beef into a gallon jar, with a few cloves, a slice of bacon, a bayleaf, salt, pepper, little 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 fat. Add a tablespoonful of walnut catsup to the gravy and serve it with shapely cuts or strips of the beef. 592— IVlacarorJ with Creamed Cheese. No eggs required, costs about 12 cents for 12 dishe.s. y2 pound macaroni. 4 ounces cheese— a heaping cup 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 irmsc be SAN JFRANCISCO HOTEL GAZETTE'S chopped fine. Break the raacaroni and throw it into 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, creaniy 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 Pio, Vinegar Pie or Har- vest Pie, No eggs required nor milk. 2 cups water — a pint. 1 cup vinegar. 2 cups brown sugar — a pound. I ounce butter — small egg size. I cup flour — 4 ounces. I teaspoon ground cinnamon.✪ Spice Pie, Vinegar Pie or Harvest Pie 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 tiaie, Take it otf 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 different 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 — ]/2 pound. I cup sugar — ^ 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- mo✪ Baked Rice Pudding without Eggsn with it, all cold, and bake in a slow oven for 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 bake down dry enough. Cover with a sheet of greased paper to keep the top from scorchmg. Serve with sau^e. Supper. Oatmeal (3 cents.) Beefsteak (6 orders, 12 oz, ^qual i lb, gross, 15 cents.) Cold mutton (8 orders, 10 oz, net; charged dinner.) Potatoes (2 ways, 3 cents.)

AI-modernized reading of the original text

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 siir and beat the eggs until they are cooked as thick as scrambled eggs. Serve sometimes plain in dishes same as scrambled eggs, sometimes on fancy toast. 590— Graham Cakes with S(ur Milk- Cheapest. It is necessary to mix white flour with ^ Beef in pieces baked m a covered jar, like Boston beans. Put two or three pounds of rough cut beef into a gallon jar, with a few cloves, a slice of bacon, a bayleaf, salt, pepper, little 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 fat. Add a tablespoonful of walnut catsup to the gravy and serve it with shapely cuts or strips of the beef. 592— Macaroni with Creamed Cheese. No eggs required, costs about 12 cents for 12 dishes. y2 pound macaroni. 4 ounces cheese— a heaping cup 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 irmsc be chopped fine. Break the macaroni and throw it into 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 gradually diluting them makes a thick, creaniy 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 or Harvest Pie, No eggs required nor milk. 2 cups water — 1 pint. 1 cup vinegar. 2 cups brown sugar — 1 pound. 1 ounce butter — small egg size. 1 cup flour — 4 ounces. 1 teaspoon ground cinnamon. Boil the water, vinegar and butter together. Mix sugar, flour and cinnamon together dry and dredge them into the boiling liquid, beating at the same time. Take it otf the fire as soon as partly thickened, before it boils. It will finish cooking in the pies. Bake with both a bottom and top crust rolled very thin. It is necessary to be particular to get just the right proportion of flour. 594— Baked Rice Pudding without Eggs. Neither eggs nor butter required. It is called by a dozen different 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. 1 cup rice — 1/2 pound. 1 cup sugar — 1/2 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 cinnamon with it, all cold, and bake in a slow oven for 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 bake down dry enough. Cover with a sheet of greased paper to keep the top from scorchmg. Serve with sauce. Supper. Oatmeal (3 cents.) Beefsteak (6 orders, 12 oz, ^qual i lb, gross, 15 cents.) Cold mutton (8 orders, 10 oz, net; charged dinner.) Potatoes (2 ways, 3 cents.)

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Potted BeefsteakMacaroni with Creamed CheeseButtered EggsSpice Pie, Vinegar Pie or Harvest PieBaked Rice Pudding without Eggs

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