Later : They are real Dukes. Not the
European article, but members of the
firm of Duke and Diamond, the well-
known advertising agents, of Lakeport.
Supper*
Cracked wheat (3 cents.)
Beefsteak (Borders, i^^ lbs, 20 cents.)
Ham and eggs (8 orders, 36 cents.)
Cold lamb (i lb, from dinner, charged.)
632— White Calo without Eggs.
1 small cup sugar— 6 ounces.
Yz cup butter — 4 ounces.
2 small cups milk — little less than a
pint.
2 heaped teaspoons baking powder.
5 cups flour — 1% pound✪ White Cake without Eggss.
Warm the butter and stir it and the
sugar together until well mixed, then add
the milk 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 — the same thing
that makes "angel food cake" so white.
Brush the top with milk before baking.
633— White Layer Cakes without
feggs.
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
high to make handsome layers.
634 — Chocolate Layer Cakes without
Eggs.
Put half cup sugar over the fire to boil
with a large spoonful of water and add to
it two ounces of chocolate. When melted
use instead of jelly as in the preceding
receipt.
SAN JiRANCISCO HOTEL GAZETTE'S
ss
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. They 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 \yill
run down smooth and flossy. There is a
Eowdered kind of gelatme called granu-
Lted, that is very good for this purpose.
Breakfast.
July 15-
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.) ^» ^
Crepinettes de veau (No. 636 ; i^ orders,
i^ lbs, one-third raw meat, 7 cents-)
Potatoes baked and French fried (9
cents.)
French rolls (18; 8 cents.)
Corn, bread (fine, with 2 cups meal, 2
eggs, 10 ozs, butter, etc.; No. 599; 12
cents.)
iJatter cakes (i qt, 7 cents.)
Butter 20, syrup 8, milk 12, cream 20,
coffee, tea, sugar 17, bread 4.
Total, $1 49; 27 persons; 5J4 cents a
plate.
636— Crepinettes, or Sausages of
locked 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 pepper✪ Crepinettes, or Sausages of Locked Meat. Make up in little cakes
as with pork sausage and fry brown on
both sides. Cook only as wanted. They
Page 195 · 2 recipe records 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
Later : They are real Dukes. Not the European article, but members of the firm of Duke and Diamond, the wellknown advertising agents, of Lakeport.
Supper*
Cracked wheat (3 cents.) Beefsteak (Borders, i^^ lbs, 20 cents.) Ham and eggs (8 orders, 36 cents.) Cold lamb (i lb, from dinner, charged.)
632— White Calo without Eggs.
1 small cup sugar— 6 ounces. Yz cup butter — 4 ounces.
2 small cups milk — little less than a pint.
2 heaped teaspoons baking powder.
5 cups flour — 1% pounds.
Warm the butter and stir it and the sugar together until well mixed, then add the milk 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 teaspoon of cream tartar — the same thing that makes "angel food cake" so white. Brush the top with milk before baking.
633— White Layer Cakes without eggs.
Bake the white cake of the preceding receipt in jelly cake pans; spread with jelly when done; place two or three together and frost over the top. Should be very thin in the cake pans or they rise too high to make handsome layers.
634 — Chocolate Layer Cakes without Eggs.
Put half cup sugar over the fire to boil with a large spoonful of water and add to it two ounces of chocolate. When melted use instead of jelly as in the preceding receipt.
ss
635— Cake Frosting without Eggs.
It is not necessary to have 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. They 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 flossy. There is a
Powdered kind of gelatine called granulated, that is very good for this purpose.
Breakfast.
July 15-
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 sausage anyhow.
Oatmeal {3 cents.)
Beefsteak (7 orders, i lb, and butter, 15 cents.)
Breakfast bacon (5 orders, 8 oz gross, 7 cents.) ^» ^
Crepinettes de veau (No. 636 ; i^ orders, i^ lbs, one-third raw meat, 7 cents-)
Potatoes baked and French fried (9 cents.)
French rolls (18; 8 cents.)
Corn, bread (fine, with 2 cups meal, 2 eggs, 10 ozs, butter, etc.; No. 599; 12 cents.)
Batter cakes (i qt, 7 cents.)
Butter 20, syrup 8, milk 12, cream 20, coffee, tea, sugar 17, bread 4.
Total, $1 49; 27 persons; 5J4 cents a plate.
636— Crepinettes, or Sausages of locked 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 pepper. Make up in little cakes as with pork sausage and fry brown on both sides. Cook only as wanted. They
Records on this page
White Cake without EggsCrepinettes, or Sausages of Locked Meat