The trouble with this kind of soup of the bean puree settling to the bottom and leaving the liquid clear is caused through the beans being imperfectly cooked. Steep them in water over night and put a pinch of soda in the water they are cooked in, to help dissolve them, and when perfectly soft, mash them through a eeive or gravy strainer. Have the Btock boiling; pour it to the puree grad- ually and stir to mix; throw in the minced onion. Set on the side of the range or on bricks on the stove top, and let simmer 15 or 20 minutes. Season as already indicated. Add a spoonful of thickening along with the mustard. Sprinkle parsely over the surface. Serve with crusts. Cost — stock 8, beans 3, Beasonings 5 cruets 2; 18c for 2 quarts. 183— Crusts for Soup. It is a common fault to make these large and unsightly. When, in addition, they are burned in the oven, they spoil any soup, however well made. Shave away the dark crust from cold rolls or slices of bread ; cut the bread in- to neat, dice shapes of even size, / and toast it in 'a pan in the oven to a v light brown color all over. Pour from six to twelve in each soup plate before the soup. 184-Baked Whitefish. Split the fish, after cleaning, down the back and take out the backbone. Put some good, clear drippings to get hot in a baking pan. Wipe the fish, dip it in beaten ^^^, then dip it in flour and then in egg again, lay it in the pan of fat and bake it carefully at moderate heat-per haps with the oven door open — for about twenty minutes. Baste the exposed surface with the fat. Fisli looks ex- tremely rich cooked this way, yellow- brown and semi-transparent, if not al- lowed to get too hot while baking; yet the fat must be hissing hot when the fish is put in. Serve tomato sauce at the side. Garnish the fish with fried par- sley. Cost of material — fish 2 lbs. 25, 2 eggs✪ Baked Whitefish 4, seasonings and frying fat 3, ^auce 3; 35 cents tor 8 orders or 4 to 6c per plate. Note — Whitefish does not lose much weight in cooking, and for the above method it is best if in thin and broad pieces — it takes less raw weight for a given number than most other kinds. 185— Roast Leg of Mutton. For plain roast leg of mutton proceed in the same manner as for roast beef. Whether the mutton shall be rare done or well done must depend upon the preferences of those it is cooked for, but in either case the method is the same and the natural gravy should flow from a well-done leg of mutton as tvell as one under-done, if not in suchlarge quantity. It is best to make it a rule to always put a little salt in the pan the meat is roasted in, and water enough to cover the bottom. 60 SAN FRANCISCO HOTEL GAZETIES and if a made gravy is wanted some pcraps and trimmings beside. The rea- son is that the gravy that oozes from these scraps, and that will escape from the meat, too, to some extent, will be found at the end of the roasting eticking to the bottom of the pan, while the grease is above it is clear it will dissolve as soon as the grense is poured off and water reaches it instead, but if there is no salt it is slow to dissolve. A spoonful of thickening will be needed in it.

AI-modernized reading of the original text

The trouble with this kind of soup of the bean puree settling to the bottom and leaving the liquid clear is caused through the beans being imperfectly cooked. Steep them in water over night and put a pinch of soda in the water they are cooked in, to help dissolve them, and when perfectly soft, mash them through a sieve or gravy strainer. Have the stock boiling; pour it to the puree gradually and stir to mix; throw in the minced onion. Set on the side of the range or on bricks on the stove top, and let simmer 15 or 20 minutes. Season as already indicated. Add a spoonful of thickening along with the mustard. Sprinkle parsely over the surface. Serve with crusts. Cost — stock 8, beans 3, seasonings 5, cruets 2; 18c for 2 quarts. 183— Crusts for Soup. It is a common fault to make these large and unsightly. When, in addition, they are burned in the oven, they spoil any soup, however well made. Shave away the dark crust from cold rolls or slices of bread ; cut the bread into neat, dice shapes of even size, / and toast it in 'a pan in the oven to a v light brown color all over. Pour from six to twelve in each soup plate before the soup. 184-Baked Whitefish. Split the fish, after cleaning, down the back and take out the backbone. Put some good, clear drippings to get hot in a baking pan. Wipe the fish, dip it in beaten egg, then dip it in flour and then in egg again, lay it in the pan of fat and bake it carefully at moderate heat-per haps with the oven door open — for about twenty minutes. Baste the exposed surface with the fat. Fisli looks extremely rich cooked this way, yellowbrown and semi-transparent, if not allowed to get too hot while baking; yet the fat must be hissing hot when the fish is put in. Serve tomato sauce at the side. Garnish the fish with fried parsley. Cost of material — fish 2 lbs. 25, 2 eggs 4, seasonings and frying fat 3, ^auce 3; 35 cents tor 8 orders or 4 to 6c per plate. Note — Whitefish does not lose much weight in cooking, and for the above method it is best if in thin and broad pieces — it takes less raw weight for a given number than most other kinds. 185— Roast Leg of Mutton. For plain roast leg of mutton proceed in the same manner as for roast beef. whether the mutton shall be rare done or well done must depend upon the preferences of those it is cooked for, but in either case the method is the same and the natural gravy should flow from a well-done leg of mutton as well as one under-done, if not in suchlarge quantity. It is best to make it a rule to always put a little salt in the pan the meat is roasted in, and water enough to cover the bottom. and if a made gravy is wanted some pcraps and trimmings beside. The reason is that the gravy that oozes from these scraps, and that will escape from the meat, too, to some extent, will be found at the end of the roasting eticking to the bottom of the pan, while the grease is above it is clear it will dissolve as soon as the grense is poured off and water reaches it instead, but if there is no salt it is slow to dissolve. A spoonful of thickening will be needed in it.

Records on this page

Baked Whitefish

Cooking for profit