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. 781— Apple Tarts. I or 2 heads white cabba8;e. Made of puff paste and cooked apple put through a colander and well sweet- en✪ Apple Tartsed. Canned apples will answer when I 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 tablespoon of 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 :.ummer 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 lernon ; 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 . away to become cold. The fat can be taken off when cold. There should not be^ enough tomatoes used to make everything the sauce goes m taste of theui. Tne 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. 784— Spanish Sleek Sauce. 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 hand;the 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 third day and kept cold until all is used. Take a large saucepan, pour into it about a cupful 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 taolespoon of cloves ana some alspice and crushed black pepper, lay on ;these some soup bones, veal shank and neck, flank of beef and any small pieces ttiat 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 oranhour,accord- ing to the heat of the fire, put in a small can of tomatoes and 5 or 6 quarts of soup

AI-modernized reading of the original text

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. 781— Apple Tarts. I or 2 heads white cabbage. Made of puff paste and cooked apple put through a colander and well sweetened. Canned apples will answer when I fresh cannot be had. Roll out puff paste, cut flats and line large patty pans or jam pans, put in a tablespoon of apple and bake. A favorite sort of pastry, richer than apple pie and sells well at the fine bakeries. 782 — Éclairs à la Crème The French name for cream puffs No. 288 when filled with whipped cream. In places where pure cream can be obtained, 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 . away to become cold. The fat can be taken off when cold. There should not be^ enough tomatoes used to make everything the sauce goes m taste of theui. Tne uses of this Spanish sauce are to add to soups of several kinds. Mock Turtle, green turtle and other such soups are half made when this sauceismade,anda number of brown sauces need only certain other ingredients, such as fried minced onion or mushrooms to be added to the stock sauce, to bring them to an easy completion. 784— Spanish Sleek Sauce. When the number of people to be provided for amounts to forty or fifty, it is a saving of labor to keep) stock sauces on hand;the most useful is that which has come to be called Spanish sauce, containin ( a small proportion of tomatoes. It will have to be maae every second or third day and kept cold until all is used. Take a large saucepan, pour into it about a cupful 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 taolespoon of cloves ana some alspice and crushed black pepper, lay on ;these some soup bones, veal shank and neck, flank of beef and any small pieces ttiat 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 oranhour,according to the heat of the fire, put in a small can of tomatoes and 5 or 6 quarts of soup

Records on this page

Apple Tarts

Cooking for profit