Take the meat of one large lobster and
cut it as near as may be in large dice
shapes, or at least to uniform size, and
keep the reddest pieces in a dish sepa-
rate. Chop two heads of celery. Par-
boil two or three green leaves of celer✪ Lobster Salady
to make them a deeper green, and chop
them with the celery likewise to color
the whole.
Spread a layer of the celery on a flat
dish or platter, then the lobster on that
with the red pieces around the edge,
where they will show among the green,
another layer of chopped celery on top,
level over the top surface and pour and
spread upon it some mayonaise dressing
that is almost thin enough to run. The
dressing should be suflSciently seasoned
to season all the rest.
Cost of material — lobster 20, celery
5, dressing 9; 34c for from 8 to 12 dish-
es, or from 3 to 4c per plate.
190~Browned Sweet Potatoes.
usually about an hour — then pour away
the water and add a white sauce instead,
and a slight sprinkling of minced pars*
ley for ornament.
192— Lemon Cream Pie, Rich.
2 cups milk — a pint.
4 tablespoons sugar — 4 ounces.
2 heaping tablespoons flour.
Butter size of a walnut.
4 eggs — or the yolks only.
1 small lemon✪ Lemon Cream Pie, Rich, or some lemon extract
and cream tartar.
Mix the sugar and flour together dry
and grate the rind of the lemon into
them; boil the milk and stir the dry ar-
ticles into it with a wire Q^g whisk. Add
the butter and juice of the lemon and
then the yolks of the eg2:3 well beaten,
but take from the fire before they cook.
Line pie pans with puff paste or tart
paste. Pour in the cream and bake in a
slack oven. When done meringue over
a s directed in other cases for lemon pies
and meringues, using the whites of the
eggs reserved for the purpose.
Cost of material — milk 4, sugar foui
pies and meringue 6, butter and flour 2,
eggs 9, lemon 2, crusts 5; 28e for 2
large pies, or 10 portions or 3c per plate.
If the potatoes are of good size pare
them before cooking, split lengthwise and
steam them until done. Turn them into
a baking pan, sprinkle with salt, moisten
with spoonfuls of fat from the roast
meat pan and bake them a handsome
brown. Sweet potatoes will not bake to
a rich color and be really good unless
they are first steamed or boiled thor-
oughly done. Thin and stringy potatoes
can be steamed first and peeled after-
ward
Cost — about Ic per plate.
191~Stewed Turnips.
Pare turnips deep enough to remove
the rind that contains the pungent fla-
vor. Boil in salted water until tender —
193-Custard Fritters Glazed.
A sort of sliced custard, breaded and
fried, very rich and very generally liked^
made of
1 cup milk.
2 tablespoons sugar.'
1 tablespoon corn starch.
1 heaping tablespoon flour.
2 yolks of eggs.
Butter size of a walnut.
Flavoring. Pinch of salt✪ Custard Fritters Glazed.
Boil the milk with the sugar in it,
which prevents burning. Mix the starch
and flour in a cup, with a spoonful of
old milk extra, and some of that on the
fire; pour it when the milk boils and let
boil thick. Beat in the butter and yolks
and take it off. Flavor with lemon or
other extract, and let it get cold like
62
SAN FRANCISCO HOTEL GAZETTES
Page 66 · 3 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
Take the meat of one large lobster and cut it as near as may be in large dice shapes, or at least to uniform size, and keep the reddest pieces in a dish separate. Chop two heads of celery. Parboil two or three green leaves of celery to make them a deeper green, and chop them with the celery likewise to color the whole.
Spread a layer of the celery on a flat dish or platter, then the lobster on that with the red pieces around the edge, where they will show among the green, another layer of chopped celery on top, level over the top surface and pour and spread upon it some mayonaise dressing that is almost thin enough to run. The dressing should be sufficiently seasoned to season all the rest.
Cost of material — lobster 20, celery 5, dressing 9; 34c for from 8 to 12 dishes, or from 3 to 4c per plate.
190~Browned Sweet Potatoes.
usually about an hour — then pour away the water and add a white sauce instead, and a slight sprinkling of minced parsley for ornament.
192— Lemon Cream Pie, Rich.
2 cups milk — a pint.
4 tablespoons sugar — 4 ounces.
2 heaping tablespoons flour.
Butter size of a walnut.
4 eggs — or the yolks only.
1 small lemon, or some lemon extract and cream tartar.
Mix the sugar and flour together dry and grate the rind of the lemon into them; boil the milk and stir the dry articles into it with a wire egg whisk. Add the butter and juice of the lemon and then the yolks of the eggs well beaten, but take from the fire before they cook. Line pie pans with puff paste or tart paste. Pour in the cream and bake in a slack oven. When done meringue over a s directed in other cases for lemon pies and meringues, using the whites of the eggs reserved for the purpose.
Cost of material — milk 4, sugar four pies and meringue 6, butter and flour 2, eggs 9, lemon 2, crusts 5; 28e for 2 large pies, or 10 portions or 3c per plate.
If the potatoes are of good size pare them before cooking, split lengthwise and steam them until done. Turn them into a baking pan, sprinkle with salt, moisten with spoonfuls of fat from the roast meat pan and bake them a handsome brown. Sweet potatoes will not bake to a rich color and be really good unless they are first steamed or boiled thoroughly done. Thin and stringy potatoes can be steamed first and peeled afterward
Cost — about Ic per plate. 191~Stewed Turnips.
Pare turnips deep enough to remove the rind that contains the pungent flavor. Boil in salted water until tender —
193-Custard Fritters Glazed.
A sort of sliced custard, breaded and fried, very rich and very generally liked^ made of
1 cup milk.
2 tablespoons sugar.'
1 tablespoon corn starch.
1 heaping tablespoon flour.
2 yolks of eggs. Butter size of a walnut. Flavoring. Pinch of salt.
Boil the milk with the sugar in it, which prevents burning. Mix the starch and flour in a cup, with a spoonful of old milk extra, and some of that on the fire; pour it when the milk boils and let boil thick. Beat in the butter and yolks and take it off. Flavor with lemon or other extract, and let it get cold like
Records on this page
Lobster SaladLemon Cream Pie, RichCustard Fritters Glazed