Beefsteaks (9 orders, 18 cents.)
Codfish in cream (5 cents.)
Potatoes baked and fr;ed (4 cents.)
German puffs (No. 623 trebled; 24
pufls, 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 5J4
cents a plate.
SAN I'RANCISCO HOTEL GAZETTE'S
54
623— German Puffs, Flannel
Muffins or Popovers.
Rolls,
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
pop, without wantmg 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.
Tingee condemn popovers on account of
their using up her eggs too last and not
being very good eating anyhow.
*'But that isn't what we call 'em," said
Mary 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 Nipar#uck House
called 'em flannel rolls," said she, "and
I 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-
ing over what they might be, naturally
reverted to that stove-full of "flannel rolls
on Nipantuck Island, and learning almost
immediately that the Grand Pacific was
serving them as "muffins," 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 like
one of those Dutch tulip fanciers when
they heard of a new color, and started out
to catch up with the procession. I soon
overtook my friend the steward of the
Matteson who, for the good of the public
handed me this : take
2 eggs.
2 cups milk — ^a pint.
2 cups flour — 10 ounces.
Salt, a small teaspoon✪ German Puffs.
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.
Page 191 · 1 recipe record on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beefsteaks (9 orders, 18 cents.) Codfish in cream (5 cents.) Potatoes baked and fried (4 cents.) German puffs (No. 623 trebled; 24
pufls, 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
Total, $1 30; 25 persons; about 5 1/4
cents a plate.
623— German Puffs, Flannel Muffins or Popovers.
Rolls,
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 pop, without wantmg any in ours particularly. 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 already; and, besides, I had heard Mrs. Tingee condemn popovers on account of their using up her eggs too last and not being very good eating anyhow.
*'But that isn't what we call 'em," said Mary Janes, "them's flannel rolls."
*'They are popovers, Mary Jane," I persisted; "did you never hear of popovers, and popovers that wouldn't pop?" "The baker at the Nipantuck House called 'em flannel rolls," said she, "and I 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 thinking over what they might be, naturally reverted to that stove-full of "flannel rolls on Nipantuck Island, and learning almost immediately that the Grand Pacific was serving them as "muffins," the Palmer House as "German puffs" and the Matteson 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 like one of those Dutch tulip fanciers when they heard of a new color, and started out to catch up with the procession. I soon overtook my friend the steward of the Matteson who, for the good of the public handed me this : take 2 eggs. 2 cups milk — ^a pint.
2 cups flour — 10 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.
Records on this page
German Puffs