By that time Mary Jane's perplexity
was all over, and when the time came to
change those fifteen plates she had ready
for them as fine a pudding as you would
wish to meet on a summer day. For an-
other class of puddings without eggs see
Nos. 631, 639, 652, 594 and index.
SAN I^RANCISCO HOTEL GAZETTE'S
5s
617— Chocolate Butter Pie without
Eggs.
The same as No. 577 with a small cup
of grated chocolate added to the milk
when put on to boil with the butter in it.
Chocolate flavor is n9t good in combin-
ation with eg^s, but it is with butter and
cream. Chocolate custard frozen is not
much esteemed, but chocolate with pure
cream is one of the favorite ices. So this
chocolate butter pie is the best flavored
compound of the sort that can be made.
If wanted as good as it can be, use a pound
of sugar and half a pound of butter to a
quart of milk and four ounces flour✪ Chocolate Butter Pie without Eggs and
the cup of chocolate. Makes three pies
large and deep, each to cut in eight.
Supper.
Discouraged landloard. Twelfth of
July gone and still "nobody in the
nouse," comparatively speaking.
Some very fme people sure to come
soon and there is a party or two talked of
but meantime he says there is no use of
our doing our best. Cut^ down expense
and take it easy. There is pleasant row-
ing on the lake and the girls have struck
up some ne\v tunes.
Cracked wheat mush (3 cents.)
Lamb stew with potatoes (10 :ents.)
Cold roast beef (charged dinner.)
Potato pats and German fried (cold
served previous meals, )
French rolls (10 cents.)
Flour batter cakes (cheapest, No. 535;
2 qts, 10 cent's.)
Peaches (3 lb, can Cal. in syrup, 25
cents.)
Chelsea buns (No. 619; 22, 16 cents.)
Syrup 8, butter 20, milk, cream 32,
coffee, tea, sugar, bread 17.
Total, $1 51; 25 persons; 6 cents a
plate.
618-
-Lamb and Potato Stew, or Gal-
limaufry.
This is said by one of our French
authors to be the ancient dish of gal-
limaufry a la Languedocienne. It does
not hurt anybody to eat it, however, and
only costs 10 or 12 cents with all its
wealth of name thrown il.
Take some pieces of cold lamb ; about
I pound of clear meat will do and it may
be the neck or shoulder that was boiled
until just done in the soup boiler. Shave
off the dark portions and cut the meat in
la».ge dice. Cut an equal amount of raw
potatoes the same way and put both on
to boil with clear broth or water barely
to cover. Put in a small onion cut up
and if to be true to name a clove of garlic
and sprig of green thyme✪ Lamb and Potato Stew and Hale chop-
ped parsley. When it has sttwed until
the potatoes are done, season with pepper
and salt and thicken it. slightly if* the
potatoes have not boiled away and thick-
ened it already. It is a neat looking little
stew and good for a family supper.
619— Chelsea Buns, without Eggs.
One of the sweetest warm breads that
serve in place of cake when there are no
eggs to be had.
Take nearly half the dough that is
mixed up for French rolls and work into
it a few currants. Roll it out to a very
thin sheec, brush over with softened but-
ter, sprinkle sugar all over✪ Chelsea Buns without Eggs, then cut the
dougn into ribbons and coil them into
spiral buns. Place with plenty of room
between in a buttered pan, rise an hour
and bake. Sugar over when done. For
exact proportions, see No. 267. That
variety is like currant rolls, these are flat
coils.
Breakfast.
July 13. ^
Page 189 · 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
By that time Mary Jane's perplexity was all over, and when the time came to change those fifteen plates she had ready for them as fine a pudding as you would wish to meet on a summer day. For another class of puddings without eggs see Nos. 631, 639, 652, 594 and index.
617— Chocolate Butter Pie without Eggs.
The same as No. 577 with a small cup of grated chocolate added to the milk when put on to boil with the butter in it. Chocolate flavor is not good in combination with eggs, but it is with butter and cream. Chocolate custard frozen is not much esteemed, but chocolate with pure cream is one of the favorite ices. So this chocolate butter pie is the best flavored compound of the sort that can be made. If wanted as good as it can be, use a pound of sugar and half a pound of butter to a quart of milk and four ounces flour and the cup of chocolate. Makes three pies large and deep, each to cut in eight.
Supper.
Discouraged landlord. Twelfth of July gone and still "nobody in the house," comparatively speaking.
Some very fine people sure to come soon and there is a party or two talked of but meantime he says there is no use of our doing our best. Cut down expense and take it easy. There is pleasant rowing on the lake and the girls have struck up some new tunes. Cracked wheat mush (3 cents.) Lamb stew with potatoes (10 :ents.) Cold roast beef (charged dinner.) Potato pats and German fried (cold served previous meals, ) French rolls (10 cents.) Flour batter cakes (cheapest, No. 535; 2 qts, 10 cents.)
Peaches (3 lb, can Cal. in syrup, 25 cents.) Chelsea buns (No. 619; 22, 16 cents.) Syrup 8, butter 20, milk, cream 32, coffee, tea, sugar, bread 17.
Total, $1 51; 25 persons; 6 cents a plate.
618— Lamb and Potato Stew, or Gallimaufry.
This is said by one of our French authors to be the ancient dish of gallimaufry a la Languedocienne. It does not hurt anybody to eat it, however, and only costs 10 or 12 cents with all its wealth of name thrown in.
Take some pieces of cold lamb ; about I pound of clear meat will do and it may be the neck or shoulder that was boiled until just done in the soup boiler. Shave off the dark portions and cut the meat in large dice. Cut an equal amount of raw potatoes the same way and put both on to boil with clear broth or water barely to cover. Put in a small onion cut up and if to be true to name a clove of garlic and sprig of green thyme and Hale chopped parsley. When it has stewed until the potatoes are done, season with pepper and salt and thicken it slightly if the potatoes have not boiled away and thickened it already. It is a neat looking little stew and good for a family supper.
619— Chelsea Buns, without Eggs.
One of the sweetest warm breads that serve in place of cake when there are no eggs to be had.
Take nearly half the dough that is mixed up for French rolls and work into it a few currants. Roll it out to a very thin sheet, brush over with softened butter, sprinkle sugar all over, then cut the dough into ribbons and coil them into spiral buns. Place with plenty of room between in a buttered pan, rise an hour and bake. Sugar over when done. For exact proportions, see No. 267. That variety is like currant rolls, these are flat coils.
Breakfast.
July 13. ^
Records on this page
Chocolate Butter Pie without EggsLamb and Potato StewChelsea Buns without Eggs