But, again, there is the considera-
tion that I should not be able to do
my own cooking and taking care of
provisions. Perhaps I should get
cooks who would let the help run
away with the kitchen and feast on
the best while the guests were
served with the worst; perhaps they
would carelessly allow every meal
served to cost three cents more than
it ought to cost; that leakage with the
increased number of people would
amount to $25 per week and in twelve
weeks would be a loss to me of $300.
The most serious loss is in the mis-
management of meat. The most
successful hotel keeper at Bubbling
Springs is one who still cuts and
broils and carves the meats himself;
COOKING FOR PROFIT,
173
though he has paid for his hotel out
of its earnings and has built on to it
till its size is double what it was when
he bought it and has advanced his
rates, too. He has cooks, but he cuts
and broils, all or part of the meats
and so keeps the chief expense under
curb and bridle. He has a wife who
can fill his place at the desk when
necessary.
There is,however, a great deficiency,
of amusement at this house of ours.
If there were more pastimes there
would be so many more transient
visitors that a few hundred dollars
rent more or less would not be worth
considering. I will see what Mr.
Farewell as landlord is willing to do
in improving the place as a pleasure
resort before deciding.
when it may chance there are visitors
present who will appreciate the effort.
For a good reputation means good
pay and choice of good positions, and
is wortn a little outlay of money as
well as a good deal of hard work to
secure.
CONCLUSION.
A few materials have been men-
tioned as derived from the cook's
valise, they are not included in the
bills. These are extract of meat,
catsups and two or three dollars'worth
of canned truffles. Opinions will
differ on such matters, but as every
cook carries his own knives and lard-
ing needles I think it wise and politic
under such circumstances as are
detailed in the preceding pages for
the cook to carry a small stock of
such extra helps besides. If the
proprietors of the small houses knew
everything they would see the ad-
visability of providing all sorts of
seasonings at their own expense, as
they do not understand the use of them,
the cook does well to supply him-
self and get his pay back in the repu-
tation which he gains for the superior
flavor of his dishes and for the un-
expected production of a truffled fowl
TO MAKE GLAZE.
Extract of meat and the meat
glaze made by the cooks are very
nearly the same thing. It is an ex-
pensive substance when made of the
best quality, retailing at about thirty
cents an ounce. The cheapest is the
Australian extract of beef solid and
dry in bladders, which sells at $1.25
per pound. Meat extract added to
consommes and gravies gives them
a rich flavor which is one of the
evidences to the guests at table that
there is a professional cook in the
kitchen. ✪ To Make Glaze
Page 327 · 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
But, again, there is the consideration that I should not be able to do my own cooking and taking care of provisions. Perhaps I should get cooks who would let the help run away with the kitchen and feast on the best while the guests were served with the worst; perhaps they would carelessly allow every meal served to cost three cents more than it ought to cost; that leakage with the increased number of people would amount to $25 per week and in twelve weeks would be a loss to me of $300. The most serious loss is in the mismanagement of meat. The most successful hotel keeper at Bubbling Springs is one who still cuts and broils and carves the meats himself;
though he has paid for his hotel out of its earnings and has built on to it till its size is double what it was when he bought it and has advanced his rates, too. He has cooks, but he cuts and broils, all or part of the meats and so keeps the chief expense under curb and bridle. He has a wife who can fill his place at the desk when necessary.
There is, however, a great deficiency of amusement at this house of ours. If there were more pastimes there would be so many more transient visitors that a few hundred dollars rent more or less would not be worth considering. I will see what Mr. Farewell as landlord is willing to do in improving the place as a pleasure resort before deciding.
when it may chance there are visitors present who will appreciate the effort. For a good reputation means good pay and choice of good positions, and is worth a little outlay of money as well as a good deal of hard work to secure.
CONCLUSION.
A few materials have been mentioned as derived from the cook's valise, they are not included in the bills. These are extract of meat, catsups and two or three dollars'worth of canned truffles. Opinions will differ on such matters, but as every cook carries his own knives and larding needles I think it wise and politic under such circumstances as are detailed in the preceding pages for the cook to carry a small stock of such extra helps besides. If the proprietors of the small houses knew everything they would see the advisability of providing all sorts of seasonings at their own expense, as they do not understand the use of them, the cook does well to supply himself and get his pay back in the reputation which he gains for the superior flavor of his dishes and for the unexpected production of a truffled fowl
TO MAKE GLAZE.
Extract of meat and the meat glaze made by the cooks are very nearly the same thing. It is an expensive substance when made of the best quality, retailing at about thirty cents an ounce. The cheapest is the Australian extract of beef solid and dry in bladders, which sells at $1.25 per pound. Meat extract added to consommes and gravies gives them a rich flavor which is one of the evidences to the guests at table that there is a professional cook in the kitchen.
Records on this page
To Make Glaze