While it is cooling whip it light with an egg whisk, then stir in the flour. Drop sraall^ spoonfuls egg-shaped in hot lard, fry light colored, dram on pa- per, serve one in each plate of fish and with any dish that is a la Dauphinoise. Cost, about 10 cents for 25 fritters. 933— Mutton Stew, a la irlandaise. Irish stew. No. 60. But there can be beef stew a la Irlandaise as well as mut- ton ; it is beef stewed with potatoes, and a very cheap dish. It is good with to- matoes added, but then these stews have other names, for the original Irish stew has no tomatoes, and some people, driven almost insane through everything that is brought to them in an hotel beipg flavored with tomatoes against their lik- ing, (the consequence of the indiscrimi- nate use of Spanish sauce), are glad to turn to it for relief, and hope ii will al- ways keep_ its original character. In writing a bill of fare observe that when "a la" comes before, a vowel, as in Irland- aise or a ritalienne or a TAndalouse — the second "a" is omitted, and the apos- trophe takes its place; but the full "a la" comes in before a consonant, like a la Richelieu. 934— Macarcni a la Palermetane. The special name of the dish at No. 65. Italienne is right, too, for it is a gen- eral appellation for any form of macaroni or Italian pastes. Palermetane means of the city of Palermo, in Italy, just as we might say Bostonian or Coloradan. 935~Peaches with Rice, a la Rich< elieu. Prepare some cooked peaches in syrup — a compote of peaches — and prepare some rice the same as for croquette or rice cake, that is, slightly sweetened and flavored, and with the yolk of an egg or two in it. Dish up a spoonful of rice, smooth it around in the aish, place half a peach on top and pour syrup over it. It is a sweet entree like the fruit fritters, etc . 936 -Stewed Carrots. Scrape young carrots, split and divide in quarters lengthwise, boil or steam about an hour. Put them in butter sauce, cream sauce or plain butter only, changing the style on different days. 937— Huckleberry Roll Pudding, or Roly-Poly. The half-French bill-of-fare name for I Make biscuit dough by the receipt at '34 SAN liRANCISCO HOTEL GAZETTE* S No. 515, which is good for the purpose as it is, but if you would have the dough so that it will peel apart in flakes after cook- ing, roll it out thin on the table, and spread a half-cup of lard or butter upon it; then fold it up and roll out twice. The last time of rolling out cover the sheet of dough with huckleberries (or other fruit)✪ Huckleberry Roll Pudding or Roly-Poly cut in two or three, roll up, put in pudding cloth, tie the ends and pin or sew the middle, and either drop in a roomy pot of boiling water or cook m a steamer. They cook in an hour or little more. Should be timed as they are not so good if kept long after they are done. Dip in water when taken up and the cloth will leave the pudding easily when unrolled. Serve with hard sauce or cream. 938— Floating Island. ✪ Floating Island

AI-modernized reading of the original text

While it is cooling whip it light with an egg whisk, then stir in the flour. Drop small spoonfuls egg-shaped in hot lard, fry light colored, dram on paper, serve one in each plate of fish and with any dish that is a la Dauphinoise. Cost, about 10 cents for 25 fritters. 933— Mutton Stew, a la irlandaise. Irish stew. No. 60. But there can be beef stew a la Irlandaise as well as mutton ; it is beef stewed with potatoes, and a very cheap dish. It is good with tomatoes added, but then these stews have other names, for the original Irish stew has no tomatoes, and some people, driven almost insane through everything that is brought to them in an hotel being flavored with tomatoes against their liking, (the consequence of the indiscriminate use of Spanish sauce), are glad to turn to it for relief, and hope it will always keep_ its original character. In writing a bill of fare observe that when "a la" comes before, a vowel, as in Irlandaise or a ritalienne or a TAndalouse — the second "a" is omitted, and the apostrophe takes its place; but the full "a la" comes in before a consonant, like a la Richelieu. 934— Macarcni a la Palermetane. The special name of the dish at No. 65. Italienne is right, too, for it is a general appellation for any form of macaroni or Italian pastes. Palermetane means of the city of Palermo, in Italy, just as we might say Bostonian or Coloradan. 935~Peaches with Rice, a la Rich< elieu. Prepare some cooked peaches in syrup — a compote of peaches — and prepare some rice the same as for croquette or rice cake, that is, slightly sweetened and flavored, and with the yolk of an egg or two in it. Dish up a spoonful of rice, smooth it around in the aish, place half a peach on top and pour syrup over it. It is a sweet entree like the fruit fritters, etc . 936 -Stewed Carrots. Scrape young carrots, split and divide in quarters lengthwise, boil or steam about an hour. Put them in butter sauce, cream sauce or plain butter only, changing the style on different days. 937— Huckleberry Roll Pudding, or Roly-Poly. The half-French bill-of-fare name for I Make biscuit dough by the receipt at '34 No. 515, which is good for the purpose as it is, but if you would have the dough so that it will peel apart in flakes after cooking, roll it out thin on the table, and spread a half-cup of lard or butter upon it; then fold it up and roll out twice. The last time of rolling out cover the sheet of dough with huckleberries (or other fruit) cut in two or three, roll up, put in pudding cloth, tie the ends and pin or sew the middle, and either drop in a roomy pot of boiling water or cook m a steamer. They cook in an hour or little more. Should be timed as they are not so good if kept long after they are done. Dip in water when taken up and the cloth will leave the pudding easily when unrolled. Serve with hard sauce or cream. 938— Floating Island.

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Huckleberry Roll Pudding or Roly-PolyFloating Island

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