powdered sugar over when done. If you
use brandy or wine in any dishes put ^
cup in the above mixture; if not use
vanilla or nutmeg and a trifle more milk.
965— Go den Cake.
2 cups sugar — i pound light.
I cup butter ^ pound.
I cup water.
18 yolks— about i^ cups.
4 teaspoons bakinsj powder.
6 cups flour✪ Golden Cake — i^ pounds.
This cake should be made after white
cake or icing has left the yolks of eggs on
hand. Beat the yolks and sugar and
water together 5 minutes; melt the butter
and beat it in, then the powder and flour.
Heat five minutes more. May be baked
in one mould or in shallow pans. About
four pounds costs 39 cents or 10 cents a
pound.
966— Flour for Four Thousand.
Bought flour 550 lbs at 35^ $19 25
Bought corn meal, 33 lbs at 2 66
Bought graham flour, 20 lbs at 3. 60
Total $2051
Averaging 2^ ounces for each person,
each meal at cost of J^ cent each.
967— Sugar for Four Thousand.
Bought 276 lbs at 8 cents $22 08
A little over i ounce each person, each
meal, used for all purposes, and costing
about y2 cent each.
968 -Coffee for Four Thousand.
Bought 30 lbs Java at 28 cents. . . $8 40
About one-fifth of a cent each person,
each meal; but as this was in summer
weather, when ice-water and milk were
in greater request, the amount will be no
guide except under similar conditions.
Dinner
August 15.
Soup — cream of barley (7 qts 40 cents.)
Boiled whitefish, shrimp sauce (4 lbs
and sauce 55 cents.)
Potatoes maitre d'hotel.
Corned beef and cabbage (i lb and
cabbage 15 cents.)
Roast beef (flank braised tender, 4 lbs
32 cents.)
Spring lamb, brown sauce (7 lbs 80
cents.)
Young pigeon pie (i^ doz squabs 120,
trimmings 20, 36 orders 140 cents.)
Macaroni a la Genoise (20 orders 12
cents.)
Roasted corn 25, beets, 4, summer
squash 12, tomatoes 10, potatoes 15 (71
cents.)
Baked sago pudding, lemon sauce (30
orders with sauce 36 cents.)
Sliced apple pie (No. 178, 4 pies 40
cents.)
White Mountain ice cream (3 qts milk
to I qt cream, etc., 60 cents.)
Sponge cake (common, No. 975, 24
cents.)
Blackberries and apples, nuts, cheese,
crackers pickles (50 cents.)
Milk, cream 60, coffee, tea, sugar,
bread, butter 48 (108 cents.)
Total $7 58: 50 persons; little over 15
cents a plate.
969— Gream of Barley Sonp.
It is puree of barley mixed with half
stock and half milk.
Boil 2 cups pearl barley in plenty of
water and strain the water away as it is of
a dark color. Then put the barley into
3 quarts of milk and cook at the back of
the stove or set on bricks for an hour or
more, boil 4 quarts of stock with a cut-
up carroi, onion, turnip and bunch of
parsley in it. Pass the barley and milk
through a strainer (fine or coarse accord-
ing as you have time, for it is tedious),
and mash the barley that remains with
some stock to hasten the operation.
Strain the seasoned stock into the barley
puree, keep hot without boiling, add salt
and white pepper✪ Cream of Barley Soup and serve with crusts
in the plates. A shorter^ way is to cook
the barley tender, mash it to a paste and
put it into the stock and milk without
passing the barley through a sieve. In
that case no crusts need be served as
there will be barley grains in the soup.
14^
SAN FRANCISCO HOTEL GAZETTE'S
970- Potatoes, Maitre d'Hotel. ✪ Potatoes, Maitre d'Hotel
Page 291 · 3 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
powdered sugar over when done. If you use brandy or wine in any dishes put ^ cup in the above mixture; if not use vanilla or nutmeg and a trifle more milk.
965— Go den Cake.
2 cups sugar — i pound light.
I cup butter ^ pound.
I cup water.
18 yolks— about i^ cups.
4 teaspoons baking powder.
6 cups flour — i^ pounds.
This cake should be made after white cake or icing has left the yolks of eggs on hand. Beat the yolks and sugar and water together 5 minutes; melt the butter and beat it in, then the powder and flour. Heat five minutes more. May be baked in one mould or in shallow pans. About four pounds costs 39 cents or 10 cents a pound.
966— Flour for Four Thousand.
Bought flour 550 lbs at 35^ $19 25
Bought corn meal, 33 lbs at 2 66
Bought graham flour, 20 lbs at 3. 60
Total $2051
Averaging 2^ ounces for each person, each meal at cost of J^ cent each.
967— Sugar for Four Thousand.
Bought 276 lbs at 8 cents $22 08
A little over i ounce each person, each meal, used for all purposes, and costing about y2 cent each.
968 -Coffee for Four Thousand.
Bought 30 lbs Java at 28 cents. . . $8 40 About one-fifth of a cent each person, each meal; but as this was in summer weather, when ice-water and milk were in greater request, the amount will be no guide except under similar conditions.
Dinner
August 15.
Soup — cream of barley (7 qts 40 cents.)
Boiled whitefish, shrimp sauce (4 lbs
and sauce 55 cents.)
Potatoes maitre d'hotel.
Corned beef and cabbage (i lb and cabbage 15 cents.)
Roast beef (flank braised tender, 4 lbs 32 cents.)
Spring lamb, brown sauce (7 lbs 80 cents.)
Young pigeon pie (i^ doz squabs 120, trimmings 20, 36 orders 140 cents.)
Macaroni a la Genoise (20 orders 12 cents.)
Roasted corn 25, beets, 4, summer squash 12, tomatoes 10, potatoes 15 (71 cents.)
Baked sago pudding, lemon sauce (30 orders with sauce 36 cents.)
Sliced apple pie (No. 178, 4 pies 40 cents.)
White Mountain ice cream (3 qts milk to I qt cream, etc., 60 cents.)
Sponge cake (common, No. 975, 24 cents.)
Blackberries and apples, nuts, cheese, crackers pickles (50 cents.)
Milk, cream 60, coffee, tea, sugar, bread, butter 48 (108 cents.)
Total $7 58: 50 persons; little over 15 cents a plate.
969— Gream of Barley Sonp.
It is puree of barley mixed with half stock and half milk.
Boil 2 cups pearl barley in plenty of water and strain the water away as it is of a dark color. Then put the barley into 3 quarts of milk and cook at the back of the stove or set on bricks for an hour or more, boil 4 quarts of stock with a cutup carroi, onion, turnip and bunch of parsley in it. Pass the barley and milk through a strainer (fine or coarse according as you have time, for it is tedious), and mash the barley that remains with some stock to hasten the operation. Strain the seasoned stock into the barley puree, keep hot without boiling, add salt and white pepper and serve with crusts in the plates. A shorter^ way is to cook the barley tender, mash it to a paste and put it into the stock and milk without passing the barley through a sieve. In that case no crusts need be served as there will be barley grains in the soup.
14^
970- Potatoes, Maitre d'Hotel.
Records on this page
Golden CakeCream of Barley SoupPotatoes, Maitre d'Hotel