1. To one can of corn allow 2 eggs,
an ounce of softened butter, teaspoon 01
mixed salt and pepper and about a cup
of flour✪ Corn Fritters or Mock Oysters or according to the dryness of
the corn. Stir up vigorously. Set a fry-
ing pan over the fire with lard in it just to
cover the bottom when hot and drop in
spoonfuls of the corn mixture flattened
and about the size of large fried oysters.
Cook brown on both sides and serve hot
and fresh cooked. Good for a breakfast
dish as well as for dinner.
2. Take ears of green corn and shave
off the cob, and every pint count the
same as one can above, and proceed the
same way. These made with green corn
have more of the taste of oysters than the
others.
924— Croustades or Shells of Rice.
Make the same as directed for potato
croustades. No. 874, using boiled rice
mashed with yolk of egg instead of po-
tato.
926— New Green i^pple Pie.
Apples before they are ripe are best
used this way. Steam them as you would
potatoes without paring, when done mash
them through a colander. Add sugar,
butter and nutmeg✪ New Green Apple Pie to the pulp and make
open pies with crust rolled thin, same
style as pumpkin pie.
927— Gipsy Pudding.
Sponge jelly cake floating in a pan of
cold custard.
Make the sponge cake No. 281 and
bake on jelly-cake pans, put two to ether
with fruit jelly between. Make boiled
custard. No. 136, put in a tin milk pan
when cold and the cake in it. Have a
cup of cream in a large bowl, flavored
with vanilla✪ Gipsy Pudding. Serve spoonfuls of the
cake and custard, and whip up the cream
and serve a spoonful on top for a> finish.
928— Tapioca Jelly.
4 cups water.
% cup tapioca — 4 ounces.
^32
SAN FRANCISCO HOTEL GAZETTE'S
I heaped cup sugar — lo ounces.
I cup raspberry juice or syrup, or lemon
juice and rind and water✪ Tapioca Jelly.
Steep the tapioca in half the water two
hours. The water should be cold but
set in a rather warm place. Boil the
other pint of water with the sugar in it
and the raspberry or lemon syrup. Stir
in the steeped tapioca and cook gently
at the back of the stove until it is trans-
parent, about half an hour. Pour into
wetted cups or moulds; when cold and
set turn it out and serve with cream or
boiled custard.
Pearl tapioca is the best; the coarse
granulated if used should first be crushed.
Cost : 8 cents a quart.
929— Brandy Snaps.
'I'he name of a sort of molasses wafer,
but there is no brandy about them.
4 cups flonr — a pound.
I cup butter — ^ pound.
1 cup sugar — ^ pound.
2 ounces ground ginger.
Lemon extract to flavor.
1 teaspoon soda — rounded measure.
2 large cups common molasses — i^
pounds✪ Brandy Snaps.
Rub the butter into the flour as in
making short paste, and add the ginger.
Make a hole in the middle, put in the
sugar, molasses and extract, dissolve the
soda and put in, stir all together.
Drop the batter with a teaspoon on
baking pans, not greased, and bake in a
slack oven. The snaps run out flat and
thin. Take off before they get cold and
bend them to tubular shape on a new
broom handle.
Dinner.
August 12.
Soup— Consomme St. Xavier (7 qts 42
cents.)
Lake trout, a la Genevoise (5 lbs and
wine 70 cents.)
Potato bignets (10 cents.)
Roast beef (loin and flank 4 lbs 50
cents.)
Spring lamb, mint sauce (5 lbs 60
cents.)
Mutton stew a ITrlandaise {2 lbs and
vegetables 13 orders 20 cents.)
Macaroni a la Palermetane {12 orders
12 cents.)
Page 280 · 5 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
1. To one can of corn allow 2 eggs, an ounce of softened butter, teaspoon of mixed salt and pepper and about a cup of flour or according to the dryness of the corn. Stir up vigorously. Set a frying pan over the fire with lard in it just to cover the bottom when hot and drop in spoonfuls of the corn mixture flattened and about the size of large fried oysters. Cook brown on both sides and serve hot and fresh cooked. Good for a breakfast dish as well as for dinner.
2. Take ears of green corn and shave off the cob, and every pint count the same as one can above, and proceed the same way. These made with green corn have more of the taste of oysters than the others.
924— Croustades or Shells of Rice.
Make the same as directed for potato croustades. No. 874, using boiled rice mashed with yolk of egg instead of potato.
926— New Green i^pple Pie.
Apples before they are ripe are best used this way. Steam them as you would potatoes without paring, when done mash them through a colander. Add sugar, butter and nutmeg to the pulp and make open pies with crust rolled thin, same style as pumpkin pie.
927— Gipsy Pudding.
Sponge jelly cake floating in a pan of cold custard.
Make the sponge cake No. 281 and bake on jelly-cake pans, put two to ether with fruit jelly between. Make boiled custard. No. 136, put in a tin milk pan when cold and the cake in it. Have a cup of cream in a large bowl, flavored with vanilla. Serve spoonfuls of the cake and custard, and whip up the cream and serve a spoonful on top for a> finish.
928— Tapioca Jelly.
4 cups water.
% cup tapioca — 4 ounces.
^32
I heaped cup sugar — lo ounces.
I cup raspberry juice or syrup, or lemon juice and rind and water.
Steep the tapioca in half the water two hours. The water should be cold but set in a rather warm place. Boil the other pint of water with the sugar in it and the raspberry or lemon syrup. Stir in the steeped tapioca and cook gently at the back of the stove until it is transparent, about half an hour. Pour into wetted cups or moulds; when cold and set turn it out and serve with cream or boiled custard.
Pearl tapioca is the best; the coarse granulated if used should first be crushed.
Cost : 8 cents a quart.
929— Brandy Snaps.
'I'he name of a sort of molasses wafer, but there is no brandy about them. 4 cups flonr — a pound. I cup butter — ^ pound.
1 cup sugar — ^ pound.
2 ounces ground ginger. Lemon extract to flavor.
1 teaspoon soda — rounded measure.
2 large cups common molasses — i^ pounds.
Rub the butter into the flour as in making short paste, and add the ginger. Make a hole in the middle, put in the sugar, molasses and extract, dissolve the soda and put in, stir all together.
Drop the batter with a teaspoon on baking pans, not greased, and bake in a slack oven. The snaps run out flat and thin. Take off before they get cold and bend them to tubular shape on a new broom handle.
Dinner.
August 12.
Soup— Consomme St. Xavier (7 qts 42 cents.)
Lake trout, a la Genevoise (5 lbs and wine 70 cents.)
Potato bignets (10 cents.)
Roast beef (loin and flank 4 lbs 50 cents.)
Spring lamb, mint sauce (5 lbs 60 cents.)
Mutton stew a ITrlandaise {2 lbs and vegetables 13 orders 20 cents.)
Macaroni a la Palermetane {12 orders
12 cents.)
Records on this page
Corn Fritters or Mock OystersNew Green Apple PieGipsy PuddingTapioca JellyBrandy Snaps