Beat the sugar and eggs together a minute or two, add the melted butter, the milk, the powder and the flour. Slightly greape some baking pans and drop the batter by tablespoonfuli? to form little round cakes. Sprinkle granulated sugar on top of each one. Bake in a slack oven. The cakes run out rather thin and delicate and should have plenty of room. Takeoff with a knife when cold and place two together with pastry cream spread between. Cost of material — sugar 6 eggs 10, butter 8, milk 1, flour 2, powder 1; 28c — pastry cream 8 — 36c for 36 cream cakes. 181— Pastry Cream. 1 cup milk — J pint. 2 tablespoons sugai' — 2 ounces. 1 heaping tablespoon flour — 1 oxince. 1 e/g. Butter size of a walnut. Lemon extract to flavor✪ Pastry Cream. Boil the milk with a little of the su- gar in it to prevent burning. Mix the rest of the sugar and the flour together dry, dredge them into the boiling milk, beating all the while, and let cook five minutes. Throw in the butter and beat the ii^^ a little and stir in. Put the lid on and let cook at the back of the range about ten minutes longer. Flavor when nearly cold. Cost — 8 cents. Compote of Bananas with Rice. Peel the bananas and cut them in two across. Make a clear syrup like pudding sauce, drop in the bananas while it is boiling, then remove from the fire, as they do not need to cook, but only scald. Stir a little sugar and butter into some cooked rice. Serve rice smoothed over in the dish, and bananas with sauce on top. Rum is the flavoring mostly used with bananas ; it may be added to the sauce. A lemon cut up in it does as well. Banana Ambrosia. Cut up bananas and oranges in about equal proportions in a glass bowl, add grated cocoanut, powdered sugar, rock candy and wine to make a syrup, and anything else such as gum drops, almonds and crystalized fruits to make a brimming bowlful that may be desired, and mix all together. The ladies all knovv how to serve it. Macaroon Ice Cream. Use the rich kind of macaroons, known as soft macaroons; they are made like egg kisses with plenty of crushed almonds in to make them brown. Allow a pound of them to three pints of pure cream. Sweeten the cream with maraschino✪ Macaroon Ice Cream, chop the macaroons fine and mix them in. Freeze ; put it in a brick mould, pack and freeze again. GOOKINO FOR PROFIT. HOTEL DINNER. 182--Puree of Bean Soup With Crusts. The special seasonings that make this Boup good are mustard, butter and minced red pepper, to be added at last. A little of ttie liquor from the boiling corned beef or a knuckle bone of ham will improve the flavor. 2 quarts of soup stock. 1 cupful of navy beans. 1 tablespoon of minced onion. Butter size of an q^^ (optional). 1 teaspionful of made mustard. Parsley, salt, little minced red pepper✪ Puree of Bean Soup with Crusts. Make the soup stock by boiling al- most any kind of meat and marrow bones in a gallon of water, with the usual soup bunch of various vegetables in it, until the liquor is reduced nearly one-half. Then strain it and skim off the fat.

AI-modernized reading of the original text

Beat the sugar and eggs together a minute or two, add the melted butter, the milk, the powder and the flour. Slightly grease some baking pans and drop the batter by tablespoonfuls to form little round cakes. Sprinkle granulated sugar on top of each one. Bake in a slack oven. The cakes run out rather thin and delicate and should have plenty of room. Takeoff with a knife when cold and place two together with pastry cream spread between. Cost of material — sugar 6 eggs 10, butter 8, milk 1, flour 2, powder 1; 28c — pastry cream 8 — 36c for 36 cream cakes. 181— Pastry Cream. 1 cup milk — J pint. 2 tablespoons sugai' — 2 ounces. 1 heaping tablespoon flour — 1 ounce. 1 e/g. Butter size of a walnut. Lemon extract to flavor. Boil the milk with a little of the sugar in it to prevent burning. Mix the rest of the sugar and the flour together dry, dredge them into the boiling milk, beating all the while, and let cook five minutes. Throw in the butter and beat the egg a little and stir in. Put the lid on and let cook at the back of the range about ten minutes longer. Flavor when nearly cold. Cost — 8 cents. Compote of Bananas with Rice. Peel the bananas and cut them in two across. Make a clear syrup like pudding sauce, drop in the bananas while it is boiling, then remove from the fire, as they do not need to cook, but only scald. Stir a little sugar and butter into some cooked rice. Serve rice smoothed over in the dish, and bananas with sauce on top. Rum is the flavoring mostly used with bananas ; it may be added to the sauce. A lemon cut up in it does as well. Banana Ambrosia. Cut up bananas and oranges in about equal proportions in a glass bowl, add grated cocoanut, powdered sugar, rock candy and wine to make a syrup, and anything else such as gum drops, almonds and crystalized fruits to make a brimming bowlful that may be desired, and mix all together. The ladies all knovv how to serve it. Macaroon Ice Cream. Use the rich kind of macaroons, known as soft macaroons; they are made like egg kisses with plenty of crushed almonds in to make them brown. Allow a pound of them to three pints of pure cream. Sweeten the cream with maraschino, chop the macaroons fine and mix them in. Freeze ; put it in a brick mould, pack and freeze again. HOTEL DINNER. 182--Puree of Bean Soup With Crusts. The special seasonings that make this Boup good are mustard, butter and minced red pepper, to be added at last. A little of ttie liquor from the boiling corned beef or a knuckle bone of ham will improve the flavor. 2 quarts of soup stock. 1 cupful of navy beans. 1 tablespoon of minced onion. Butter size of an egg (optional). 1 teaspionful of made mustard. Parsley, salt, little minced red pepper. Make the soup stock by boiling almost any kind of meat and marrow bones in a gallon of water, with the usual soup bunch of various vegetables in it, until the liquor is reduced nearly one-half. Then strain it and skim off the fat.

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