See directions at No. 125. Besides
that egg-plant can be breaded in egg and
cracker dust, and fried by immersion.
It is not absolutely necessary to parboil
the vegetable, and in places where they
are short of help they fry it without that
preparation.
1051— Frozen Buttermilk,
A grateful change from ice cream in
hot weather. Put buttermilk in the
freezer without any addition and freeze
with rapid turning to make it foamy, but
it should not be frozen solid.
I have had to add sugar before freezing✪ Frozen Buttermilk
in some places to suit peculiar people,
but think it spoils the buttermilk. It is
a matter of taste, however.
1052— Boarding the Employes.
In all the preceding estimates and in
all the bills of fare the provisions for the
help have been counted the same as for
the guests and meals charged at the sarne
cost, but the same has not been done in
regard to table service and other expenses.
This seems the sound way to count the
expense : when the bills are to be paid to
the butcher and grocer it makes no sort
of difference bv whom the goods have
been consumed. It is but a self-dece{>-
tion for any keeper or manager of a resort
hotel to suppose that his help is costing
less — speakmg of the gross cost of pro-
rsS
SAN FRANCISCO HOTEL GAZETTE'S
visions— than his paying guests by the
meal or in the aggregate. They eat the
same food with the difference that they
do not have such a free choice as the
guests. They eat what is left over, but
not the refuse, only that which the cooks
prepare in excess of the demands of the
dining room. Of the three classes con-
stituting the community of a large hotel
the officers eating at a separate table in a
separate dining room are likely to fare
the worst as, if the bill of fare allotted
them be not satisfactory they have not the
opportunities for something supplemen-
tary which others below them enjoy. In
a large, hotel the early breakfast for the
help consists in part of the surplus left
froni the last nights dinner with enough
of fried fresh meat and boiled potatoes
to make up the needed quantity; their
dinner will consist in part of stews and
broiled meats and fish from the dining
room breakfast increased as before by
broiled or roast second-rate cuts of meat
and soup and a cheap pudding. Allow
that such a house is well-filled with guests
and there is little left; or that the cook is
one of the few that can estimate closely
how much to cook and the board of the
help may cost somewhat less than that of
the guests, still the chances are against it,
while in a small house the opportunities
are such that there is no room for the
supposition of a difference unless it be in
the helps' favor.
Page 309 · 1 recipe record 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
See directions at No. 125. Besides that egg-plant can be breaded in egg and cracker dust, and fried by immersion. It is not absolutely necessary to parboil the vegetable, and in places where they are short of help they fry it without that preparation.
1051— Frozen Buttermilk,
A grateful change from ice cream in hot weather. Put buttermilk in the freezer without any addition and freeze with rapid turning to make it foamy, but it should not be frozen solid.
I have had to add sugar before freezing in some places to suit peculiar people, but think it spoils the buttermilk. It is a matter of taste, however.
1052— Boarding the Employes.
In all the preceding estimates and in all the bills of fare the provisions for the help have been counted the same as for the guests and meals charged at the sarne cost, but the same has not been done in regard to table service and other expenses. This seems the sound way to count the expense : when the bills are to be paid to the butcher and grocer it makes no sort of difference bv whom the goods have been consumed. It is but a self-deception tion for any keeper or manager of a resort hotel to suppose that his help is costing less — speaking of the gross cost of pro-
158
visions— than his paying guests by the meal or in the aggregate. They eat the same food with the difference that they do not have such a free choice as the guests. They eat what is left over, but not the refuse, only that which the cooks prepare in excess of the demands of the dining room. Of the three classes constituting the community of a large hotel the officers eating at a separate table in a separate dining room are likely to fare the worst as, if the bill of fare allotted them be not satisfactory they have not the opportunities for something supplementary which others below them enjoy. In a large, hotel the early breakfast for the help consists in part of the surplus left froni the last nights dinner with enough of fried fresh meat and boiled potatoes to make up the needed quantity; their dinner will consist in part of stews and broiled meats and fish from the dining room breakfast increased as before by broiled or roast second-rate cuts of meat and soup and a cheap pudding. Allow that such a house is well-filled with guests and there is little left; or that the cook is one of the few that can estimate closely how much to cook and the board of the help may cost somewhat less than that of the guests, still the chances are against it, while in a small house the opportunities are such that there is no room for the supposition of a difference unless it be in the helps' favor.
Records on this page
Frozen Buttermilk