When certain kinds of fruits have been
repeatedly used because of their plenti-
fulness some variety may be had by mix-
ing two sorts together. Apples and
blackberries are good in any form of
pastry when so mixed ; in the bakery pies.
No. ^03, in steamed fruit puddings, No.
176, and in the ordinary family pie — and
mulberries which are almost useless
alone may be used as well as any other
fruit if mixed with an acid variety.
886— Trouble IVilh Captain Joh son.
The trouble with Captain Johnson
was, he was too superficial in his methods
for his own interests and was not so
smart as he thought himself. It was a
long way from this place ; yet I could not
help reverting to one of the extremes of
wastefulness, wheu, by a singular unfit-
ness of season, just as I was deploring the .
loss of frying fat in making the dinner of
two days ago, the woodman, or keeper of
this place through the winter time, came
with a complaint that he is getting no
grease this summer for his wife to make
her winter's soap with, as he has been
used to do, and that the waste from the
kitchen is not sufficient to fatten over
half the pigs he has supplied himself
with, and his pork crop will be deplora-
bly short. He intimates that his place is
SAN JiRANCISCO HOTEL GAZETTE'S
J2<y
not worth much to him if shorn of these
perquisites. This is a sad case, but none
of us get any such perquisites in this
house. The question is here how a
good table can be set in a house that
charges ten dollars a week when all the
saving ways of turning one thing into an-
other and using up everything by the ap-
pliance of skill such as the French are
credited with in the same Ime are brought
into requisition and carried out industri-
ously, and not how many hogs can we
fatten, or how many barrels of grease can
we make. Poor John! By the time the
little suet that comes on the closely
trimmed meats has been used for short-
ening pie crusts and puddings, and the
fat from the roasts and soups is used for
frying and sauteing, there is^ hardly
enough left for him to grease his boots
with. I know from experience that
thousands of meals are sold daily for from
20 to 25 cents that are allowed to cost 40
or 50 cents, not through what the people
eat or want, but because of the unneces-
sary wastes of all kinds and the extrane-
ous expenses, and the sellers of meals on
those losing terms are only kept up by
their beds, their bar profits, livery or
other source of revenue.
John is a young man and was born too
late. He would have been happy on
Captain Johnson's steamboat on the
Mississippi where the cooks made from
7]^ to loYz barrels of grease to sell for
themselves every trip the boat made. It I
will be observed there was always a half I
barrel — that is where Captain Johnson '
comes in. He could neither read nor '
write, but he owned his steamboat and
she was a good one — the America — carry-
ing cotton, tobacco and pork from the
city of N , State of T , to
Page 266
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
When certain kinds of fruits have been repeatedly used because of their plentifulness some variety may be had by mixing two sorts together. Apples and blackberries are good in any form of pastry when so mixed ; in the bakery pies. No. 303, in steamed fruit puddings, No. 176, and in the ordinary family pie — and mulberries which are almost useless alone may be used as well as any other fruit if mixed with an acid variety.
886— Trouble IVilh Captain Joh son.
The trouble with Captain Johnson was, he was too superficial in his methods for his own interests and was not so smart as he thought himself. It was a long way from this place ; yet I could not help reverting to one of the extremes of wastefulness, wheu, by a singular unfitness of season, just as I was deploring the . loss of frying fat in making the dinner of two days ago, the woodman, or keeper of this place through the winter time, came with a complaint that he is getting no grease this summer for his wife to make her winter's soap with, as he has been used to do, and that the waste from the kitchen is not sufficient to fatten over half the pigs he has supplied himself with, and his pork crop will be deplorably short. He intimates that his place is
not worth much to him if shorn of these perquisites. This is a sad case, but none of us get any such perquisites in this house. The question is here how a good table can be set in a house that charges ten dollars a week when all the saving ways of turning one thing into another and using up everything by the appliance of skill such as the French are credited with in the same Ime are brought into requisition and carried out industriously, and not how many hogs can we fatten, or how many barrels of grease can we make. Poor John! By the time the little suet that comes on the closely trimmed meats has been used for shortening pie crusts and puddings, and the fat from the roasts and soups is used for frying and sauteing, there is hardly enough left for him to grease his boots with. I know from experience that thousands of meals are sold daily for from 20 to 25 cents that are allowed to cost 40 or 50 cents, not through what the people eat or want, but because of the unnecessary wastes of all kinds and the extraneous expenses, and the sellers of meals on those losing terms are only kept up by their beds, their bar profits, livery or other source of revenue.
John is a young man and was born too late. He would have been happy on Captain Johnson's steamboat on the Mississippi where the cooks made from 7]^ to loYz barrels of grease to sell for themselves every trip the boat made. It I will be observed there was always a half I barrel — that is where Captain Johnson ' comes in. He could neither read nor ' write, but he owned his steamboat and she was a good one — the America — carrying cotton, tobacco and pork from the
city of N , State of T , to