That is what the chief cook of the
New Hebrides Hotel wanted to know
when he stopped one night on his travels
— not at this house where cream is plenty
but at the Sapolio City_ House. No doubt
but he makes it so himself and thinks it
is quite a luxury, but very few do. One
trouble was, the milk was skimmed milk
and halt water, besides, and wouldn't
look like cream under any circumstances,
and, to make it worse the codfish had
never been steeped to freshen and
whiten it. If the fish has been forgotten
over-night put it in a large pot of cold
water as soon as you remember it and
let it slowly get warm over a slack fire.
Before it becomes hot enough to cook it
pour away that salt water and fill up
again with cold and do as before,
and the third time let it boil
up. Pick it apart in cold water and^ it
will not only be fresh enough but quite
white. Put It in a sauceparT with good
milk, a little butter, add a very little
flour, thickening when it boils.
All cold mashed potatoes can be used
by^ pressing them into little pats like bis-
cuits with plenty of flour on the outside✪ Potato Cakes
and browning first one side and then the
other in a frying-pan with very little
drippings or butter. It is one of the
most popular ways of serving potatoes.
525— Pickerel Fried in Butter.
July 3. Breakfast,
ne earh
The early boys caught something this
time: rose at four and coaxed two 4-2)
pickerel out of the lake. There is as
yet no lard, no meat fat, bacon nor pork
to fry them in; might be broiled, but
conclude to fry in bntter sparingly. Cut
in thin slices crosswise of the fish, pep-
per and salt well, dip both sides in flour.
Put into the frying pans only a little
butter✪ Pickerel Fried in Butter and fry the pieces on both sides.
The pieces are cut thin to cook this way
because butter browns and burns too
easily to let thick slices get done
through. Take up on a hot pan to drain.
Send m as soon after cooking as possible.
Oatmeal (23^ cents.)
Pickerel (3 lbs net @ 10 cents; butter,
5—35 cents.)
Beefsteak (remainder of h. )\.m.'s
tough. 12 cents.)
Potatoes, baked, (3 cents.)
y
COOKING FOR PROFIT,
Biscuits (21 cents.)
Milk and cream {22 cents.)
Butter do cents.)
Coffee, tea, bread, sugar (16^ cents.)
$1 22. 18 persons; nearly 7 cents a
plate.
526— The Refrigerator Question.
"Our first expressed lot of meat will
arrive at no6n ; what is to be done with
it to keep it? The cellar is as
warm as out of doors and a good deal
worse. New milk put down , there at
night sours before morning. A ham of
the janitor's is covered with blue mold
and is sticky to the touch, and salt and
saltpetre on the shelf are trickling away
in moisture, besides, the floor is muddy
and the steps are broken down — are the
other summer resorts around Uintah
Lake no better fixed— Swibob's and
Barnacle's and the Trulirural House?"
"Ohj that's all right; we are going to
have a good refrigerator."
"What, right away, to be built now,
in July?"
*^Why, yes; as quick as the Fourth is
over the men are ready to come. We
waited for you to show them what is
wanted. You chalk out the plan for an
ice bouse and we can get plenty of ice to
fill it."
Page 143 · 2 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
That is what the chief cook of the New Hebrides Hotel wanted to know when he stopped one night on his travels — not at this house where cream is plenty but at the Sapolio City House. No doubt but he makes it so himself and thinks it is quite a luxury, but very few do. One trouble was, the milk was skimmed milk and halt water, besides, and wouldn't look like cream under any circumstances, and, to make it worse the codfish had never been steeped to freshen and whiten it. If the fish has been forgotten over-night put it in a large pot of cold water as soon as you remember it and let it slowly get warm over a slack fire. Before it becomes hot enough to cook it pour away that salt water and fill up again with cold and do as before, and the third time let it boil up. Pick it apart in cold water and it will not only be fresh enough but quite white. Put It in a sauceparT with good milk, a little butter, add a very little flour, thickening when it boils.
All cold mashed potatoes can be used by pressing them into little pats like biscuits with plenty of flour on the outside and browning first one side and then the other in a frying-pan with very little drippings or butter. It is one of the most popular ways of serving potatoes.
525— Pickerel Fried in Butter.
July 3. Breakfast, ne earh
The early boys caught something this time: rose at four and coaxed two 4-2) pickerel out of the lake. There is as yet no lard, no meat fat, bacon nor pork to fry them in; might be broiled, but conclude to fry in butter sparingly. Cut in thin slices crosswise of the fish, pepper and salt well, dip both sides in flour. Put into the frying pans only a little butter and fry the pieces on both sides. The pieces are cut thin to cook this way because butter browns and burns too easily to let thick slices get done through. Take up on a hot pan to drain. Send m as soon after cooking as possible.
Oatmeal (23^ cents.)
Pickerel (3 lbs net @ 10 cents; butter, 5—35 cents.)
Beefsteak (remainder of h.m.m.'s tough. 12 cents.)
Potatoes, baked, (3 cents.)
y
Biscuits (21 cents.) Milk and cream {22 cents.) Butter (10 cents.)
Coffee, tea, bread, sugar (16^ cents.) $1 22. 18 persons; nearly 7 cents a plate.
526— The Refrigerator Question.
"Our first expressed lot of meat will arrive at no6n ; what is to be done with it to keep it? The cellar is as warm as out of doors and a good deal worse. New milk put down , there at night sours before morning. A ham of the janitor's is covered with blue mold and is sticky to the touch, and salt and saltpetre on the shelf are trickling away in moisture, besides, the floor is muddy and the steps are broken down — are the other summer resorts around Uintah Lake no better fixed— Swibob's and Barnacle's and the Trulirural House?"
"Ohj that's all right; we are going to have a good refrigerator."
"What, right away, to be built now, in July?"
*^Why, yes; as quick as the Fourth is over the men are ready to come. We waited for you to show them what is wanted. You chalk out the plan for an ice bouse and we can get plenty of ice to fill it."
Records on this page
Potato CakesPickerel Fried in Butter