This vegetable should always be
steamed, or at any rate not boiled in
water, it being an object to get it as dry
as possible so as to allow the addition
of milk or cream when it is mashed.
Shave off the outside thmly with a sharp
knife; cut each squash in six or eight
pieces. It depends upon the age and
distinctness of the seeds whether they
should be cut out or not if large enough
to show projninently in the mashed squash
take out tlTe entire core. Squash cooks
in about half an hour, and may be al-
lowed to simmer and dry out more after
mashing and seasoning, in a pan set
upon a couple of bricks.
176— Steamed Cherry Pudding.
1 cup pitted cherries.
2 heaping cups flour,
2 teaspoonfuls baking powder.
^ cup water✪ Steamed Cherry Pudding.
Mix the powder in the flour dry, make
a hollow in the middle, throw in a little
salt, pour in the water and mix up as
soft as it can be handled. Work the
dough on the table slightly by pressing
in flat with the hands and doubling over.
Lay a bottom crust of it in a tin pud-
ding pan that holds a quart; spread half
the fitted cherries on it, lay another
crust on them, then the remainder of the
cherries and a third sheet of dough on
top. Set in a steamer and steam from
30 to 45 minutes and serve while hot
and light, with sauce.
177— Hard Sauce.
1 large cup powdered sugar, J pound.
1 small cup fresh buttej, J pound.
Grated nutmeg✪ Hard Sauce.
Soften the butter but not melt it.
Stir it and the sugar together to a cream
as in making cake. The more it is
stirred (if in a bowl or dish and not in
tin) the whiter it becomes. Spread it on
a dish and grate nutmeg on top. Keep
it cold until wanted.
Good for all kinds of puddings, and
can be colored pink by adding while
steaming a little red fruit juice.
Cost — butter and sugar I3c.
J78.— Sliced Apple Pie, Rich.
Use this way only the best ripe cook-
ing applies. Pare and core and slice
them thin across the core hole, making
rings. Fill paste-lined pie pans about
two layers deep. Thinly cover the ap-
ple slices with sugar, and grate nutmeg
over. Put in each pie, butter about the
size of a walnut and a large spoonful of
water✪ Sliced Apple Pie, Rich. Bake without a top crust slowly
and dry. The apples become transpar-
ent and half candied.
Cost of material — for 2 pies, pufl
paste 6, apples 2, sugar 3, butter 2;
count 2 per plate.
179— Lemon Sherbet*
Cost of material — cherries 10, flour 2,
powder 2; 14 — hard sauce 13 — 27c for
8 orders or 3Jc per plate.
1 quart water.
1 pound sugar.
2 large lemons.
3 whites of eggs✪ Lemon Sherbet.
Grate the rinds of the lemons into a
bowl and squeeze in the juice. Make a
boiling syrup of the sugar and half the
water, and pour it hot to the lemon zest
and juice and let it remain so till cold, or
as long as convenient, to draw the flavor.
Then add the rest of the water, strain
into a freezer, freeze as usual, and when
it is pretty well frozen, whip the whites
to a froth, mix them in, beat up and
freeze again.
58
SAN FRANCISCO HOTEL GAZETLES
Cost of material — sugar 10, lemons 4,
egg3 4, ice and salt 12; 30c for 3 pints
or 8 saucers or 12 glasses, or 3c per
order.
180— Small Cream Cakes.
8 ounces granulated sugar — 1 cup,
5 eggs.
4 ounces butter, melted — | cup.
^ cup milk.
12 ounces flour — 3 cups.
1 teaf'poouful baking powder✪ Small Cream Cakes.
Page 62 · 5 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
This vegetable should always be steamed, or at any rate not boiled in water, it being an object to get it as dry as possible so as to allow the addition of milk or cream when it is mashed. Shave off the outside thinly with a sharp knife; cut each squash in six or eight pieces. It depends upon the age and distinctness of the seeds whether they should be cut out or not if large enough to show prominently in the mashed squash take out the entire core. Squash cooks in about half an hour, and may be allowed to simmer and dry out more after mashing and seasoning, in a pan set upon a couple of bricks.
176— Steamed Cherry Pudding.
1 cup pitted cherries.
2 heaping cups flour,
2 teaspoonfuls baking powder.
^ cup water.
Mix the powder in the flour dry, make a hollow in the middle, throw in a little salt, pour in the water and mix up as soft as it can be handled. Work the dough on the table slightly by pressing in flat with the hands and doubling over. Lay a bottom crust of it in a tin pudding pan that holds a quart; spread half the fitted cherries on it, lay another crust on them, then the remainder of the cherries and a third sheet of dough on top. Set in a steamer and steam from 30 to 45 minutes and serve while hot and light, with sauce.
177— Hard Sauce.
1 large cup powdered sugar, J pound.
1 small cup fresh butter, J pound.
Grated nutmeg.
Soften the butter but not melt it. Stir it and the sugar together to a cream as in making cake. The more it is stirred (if in a bowl or dish and not in tin) the whiter it becomes. Spread it on a dish and grate nutmeg on top. Keep it cold until wanted.
Good for all kinds of puddings, and can be colored pink by adding while steaming a little red fruit juice.
Cost — butter and sugar I3c.
J78.— Sliced Apple Pie, Rich.
Use this way only the best ripe cooking applies. Pare and core and slice them thin across the core hole, making rings. Fill paste-lined pie pans about two layers deep. Thinly cover the apple slices with sugar, and grate nutmeg over. Put in each pie, butter about the size of a walnut and a large spoonful of water. Bake without a top crust slowly and dry. The apples become transparent and half candied.
Cost of material — for 2 pies, pufl paste 6, apples 2, sugar 3, butter 2; count 2 per plate.
179— Lemon Sherbet*
Cost of material — cherries 10, flour 2, powder 2; 14 — hard sauce 13 — 27c for 8 orders or 3Jc per plate.
1 quart water.
1 pound sugar.
2 large lemons.
3 whites of eggs.
Grate the rinds of the lemons into a bowl and squeeze in the juice. Make a boiling syrup of the sugar and half the water, and pour it hot to the lemon zest and juice and let it remain so till cold, or as long as convenient, to draw the flavor. Then add the rest of the water, strain into a freezer, freeze as usual, and when it is pretty well frozen, whip the whites to a froth, mix them in, beat up and freeze again.
Cost of material — sugar 10, lemons 4, egg3 4, ice and salt 12; 30c for 3 pints or 8 saucers or 12 glasses, or 3c per order.
180— Small Cream Cakes.
8 ounces granulated sugar — 1 cup,
5 eggs.
4 ounces butter, melted — | cup.
^ cup milk.
12 ounces flour — 3 cups.
1 teaspoonful baking powder.
Records on this page
Steamed Cherry PuddingHard SauceSliced Apple Pie, RichLemon SherbetSmall Cream Cakes