FoodNetArchive

Cooking for profit

1886

Page 242 · 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.
Mix all together. Make the dough in- to a long roll, solid ; tie it up in a cloth, fiin or sew in two places, boil 2 hours . t is best when the dough is made up very soft, almost too soft to oe handled. Dip in cold water when done to get it out of the cloth, serve with sauce. 811— Pumpkin Pie without Eggs— richer. 4 cups stewed squash or pumpkin — a quart. Yt, cup sugar. ^ cup butter. 2 large basting spoons of flour J»nd wa- ter to thicken it. I teaspoon cinnam.on. 1 teaspoon ground gingerPumpkin Pie without Eggs. Melt the butter, stir all together. Fill two or three pies and bake a long time. Cost; a quart pumpkin 8, sugar 2, butter 3, spice i; 14 cents, crust 2 cents each pie. 812— Pumpkin Butter for Tarts. 4 cups pumpkin cooked dry. 2 cups sugar. ^ cup butter. Grated rind of a lemon or some kind of spice flavorPumpkin Butter for Tarts. Mash the pumpkin through a colander, mix in the other in- gredients, stew down rich and thick. Will keep a long time. 810--Sauoe Diplomate for Puddings. Sugar and water boiled and thickened with flour, allowed to simmer until clear, red fruit juice or wine, lemon and mace added. Dinner. July 31- Soup— Consomme Milanaise (7 qts 40 cents). Tomatoes, cucumbers, pickled beets 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; 3lbsribs 21, pudding. No, 815; II, 14 orders 32 cents.) Lamb stew, jardiniere (3 lbs. lamb and trimmings 40 cents) Green corn fritters, cream sauce fritters and sauce 20 cents.) String beans 2, beets 4, cabbage tomatoes 12, rice 4, potatoes 14, cents.) West Point pudding (No, 820 ; 2 and sauce 20 cents.) Frozen rice custard (No, 222 ; 3 quarts (20 10, (46 qts SAN J^RANCISCO HOTEL GAZETTE'S 100 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; iij^ cents a plate. The dinner above prepared for 48 was partaken of by^ only 37, the others being out on excursions, T'here will be some waste and things available — such as cold meats — for succeeding meals, and pastry- cake and ice cream oisappear 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 sjjoonful 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 Hmall 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.