FoodNetArchive

Cooking for profit

1886

Page 317

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Put the sugar and gelatine into the milk and set over a slow fire or at the side and stir frequently until the gelatine^ is dissolved. ^ When it shows signs of begin- ning to boil, take off and strain into a pan and set away on ice or otherwise make it cold. ^ While it is cooling stir up and flavor it and add the cup of cream cold. It will set like jelly when quite cold ; may be set in cups or molds and turned out, or cut in squares and served with Svveet- ened cream. Not essential to have cream but needs rich milk. May be flavored with orange or lemon peel boiled m it or with extracts. 1067— If— A Bundle of Suppositions. If the colonel and his young wife desire to indulge in meals a little more expensive than their neighbors*, as has been the de- sire of wealthy epicures in all times, they can do so by only eating oatmeal ana cream, for if they only take a large^ cup- ful each of oatmeal mush requiring i cent's worth each of oatmeal to make, and take 2 cups each of delicious cold cream to eat it with, the cream at city price will cost 30 cents for the two and it will be 16 cents a plate or the average of our highest-priced dinners, for a very in- complete meal, and as their one maid servant will inevitably cost them the same rate, they will be at an_ expense of 24 cents a meal each for provisions alone, and not much provisions either; but if they will take their i cent's worth of oat- meal with 2 cents' worth of milk that will be a different affair and much better for their health and temper. jC4. SAN FRANCISCO HOTEL GAZETTE'S To be extravagant with buckwheat cakes let them have all the cakes they can eat, which if raised with yeast will only cost them 2 cents each, and put between them J^ cup of line creamy butter at the city price of 40 cents a pound or 5 cents the Vq. cup, and ^ cup more of pure Ver- mont maple syrup at $1.40 a .gallon, or 5 cents the y^ cup, and their plate of cakes will cost 12 cents each for material alone, which is higher than the avera;^e of any breakfast or supper that we have set out in this book; but if they will take elegant silver drips which can be bought now at 60 cents a gallon or 4 cents a cup and restrict themselves to restaurant al- lowance of ^ ounce of butter or even forego it altogether, their cake breakfast need not cost more than 4 or 5 cents each person. It is very likely that the colonel's young wife would be able to prevail on the i butchei to cut out tenderloin steaks for her, such as they used to get by favor at our Summer house, but it would be much against his will as it spoils the loin and he would be obliged to charge her at least 40 cents a pound. 1 aking a quarter pound each and a can of best button mushrooms at 40 cents and ^ cup butter for the sauce, and rolls, butter and coffee, they will have managed to spend 40 cents each for the miterial for a breakfast and, allowing in a selection of this sort that 10 cents more will feed the girl it is 50 cents each for the meal and $1.50 for the three meals of one day, a sum that with careful management and good cooking might provision them for a whole week at a Summer house after the method which these iDreceding pages have shown ; for if, instead of the 40-cent steak and 40-cent mushrooms or peas, she will take a pound of steak at 10 cents and 10 cpnts worth of peas — either gree