Costs twenty-nine cents for four pints without frosting or sauce, but it uses up dry slices of cake at full value. Brandy 148 SAN JiRANCISCO HOTEL GAZETTE'S is added to this pudding when it is wanted richer. 1009— Pineapple Cream Pie. I quart pineaDple — 2 cans. i^ cups sugar — 12 ounces. I cup cream. 12 yolks of eggs✪ Pineapple Cream Pie. If fresh pineapple grate it ; if cans save the juice for sauces and mince the fruit first and then mash it, and stir it over the fire in a saucepan with the sugar for a few minutes ; add the cream and the yolks well beaten and fill into small, open pies, these mixtures being richer than ordinary fruits. The same mixture stir- red over the fire after the yolks are added makes a rich pineapple conserve for spreading on layer cakes and filling tart- lets. Use the whites of eggs for frosting cabinet pudding and in the sherbet. Cost, according to pineapple, probably sixty cents for four pies. age meals. Average breakfast order : Fruit or oatmeal 2 ounces Beefsteak or chop 2 " Ham and bacon i " Eggs or omelet, 2 eggs 3 " Potatoes 2 " Roll, corn bread, toast 3 " Sugar I " Butter I " Waffle or 2 cakes 2 " Total. 17 ounces And ^ pint of coffee or tea and the same of milk or water. 1010— How Much They Eat. To serve four thousand meals required solid food as follows : Flour and meal 603 pounds made into bread and pastry was, say 800 lbs Oatmeal and wheat 62 pounds made into mush was say 150 " Rice, tapioca,^ starch, beans, 28 pounds made 85 *' Meat, fish and poultry 1213 " Sugar 276 *'^ Kggs 170 " Butterand lard 247 " Potatoes 960 pounds less Yz by paring 640 *' Canned goods 121 average 2 pounds solid 242 " Green vegetables and fruits, about 170 " Sundries in grocery bill 2 34 " Total 4227 lbs ' That is about 1 pound and ^ ounce to each person each meal. Discarding the fractions and leaving the 227 pounds to represent the waste lefton the plates, we have one pound of solid food as the requirement for each person three times a day. We are dealing now with aver- ages and these are examples of the aver- Average dinner order : Soup % plate with crackers. . . 4 ozs I Fish with potato or bread 3 " I Roast meat, thin s'ice i^" Entree, stuffed chicken or veal 2k" Vegetables 3 kinds 6 " Pastry or ice cream 3 " 1 i read, butter, nuts, fruit 2 " Total 22 ozs And a pint of milk or water. A large proportion of the people never take soup in Summer and aboutas many do not order fish, but perhaps take more meat dishes and pastry, and a few make a meal principally of vegetables. Average supper order: Fruit or mush 2 ounces Meat hot or cold 2 " Roll and muffin 3 " Baked potato 3 " Butter I " Sugar I " Cake I " Total 13 ounces And a pint of coffee, tea or milk. 1011 — How Miich They Drink. To serve four thousand meals requked : Milk and cream 1042 quarts Coffee at i lb for 2 gallons 240 '* Tea at I lb for s gallon-:. . 40 " Total 1322 quarts Which is }i quart each person each« meal. While some drink water exclu- COOKING JFOR PROFIT, I4Q

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Costs twenty-nine cents for four pints without frosting or sauce, but it uses up dry slices of cake at full value. Brandy is added to this pudding when it is wanted richer. 1009— Pineapple Cream Pie. 1 quart pineapple — 2 cans. i^ cups sugar — 12 ounces. I cup cream. 12 yolks of eggs. If fresh pineapple grate it ; if cans save the juice for sauces and mince the fruit first and then mash it, and stir it over the fire in a saucepan with the sugar for a few minutes ; add the cream and the yolks well beaten and fill into small, open pies, these mixtures being richer than ordinary fruits. The same mixture stirred over the fire after the yolks are added makes a rich pineapple conserve for spreading on layer cakes and filling tartlets. Use the whites of eggs for frosting cabinet pudding and in the sherbet. Cost, according to pineapple, probably sixty cents for four pies. [illustration: average meals] Average breakfast order : Fruit or oatmeal 2 ounces Beefsteak or chop 2 " Ham and bacon i " Eggs or omelet, 2 eggs 3 " Potatoes 2 " Roll, corn bread, toast 3 " Sugar I " Butter I " Waffle or 2 cakes 2 " Total. 17 ounces And ^ pint of coffee or tea and the same of milk or water. 1010— How Much They Eat. To serve four thousand meals required solid food as follows : Flour and meal 603 pounds made into bread and pastry was, say 800 lbs Oatmeal and wheat 62 pounds made into mush was say 150 " Rice, tapioca, starch, beans, 28 pounds made 85 *' Meat, fish and poultry 1213 " Sugar 276 *'^ Kggs 170 " Butterand lard 247 " Potatoes 960 pounds less Yz by paring 640 *' Canned goods 121 average 2 pounds solid 242 " Green vegetables and fruits, about 170 " Sundries in grocery bill 2 34 " Total 4227 lbs ' That is about 1 pound and ^ ounce to each person each meal. Discarding the fractions and leaving the 227 pounds to represent the waste lefton the plates, we have one pound of solid food as the requirement for each person three times a day. We are dealing now with averages and these are examples of the aver- Average dinner order : Soup % plate with crackers. . . 4 ozs I Fish with potato or bread 3 " I Roast meat, thin s'ice i^" Entree, stuffed chicken or veal 2k" Vegetables 3 kinds 6 " Pastry or ice cream 3 " 1 i read, butter, nuts, fruit 2 " Total 22 ozs And a pint of milk or water. A large proportion of the people never take soup in Summer and aboutas many do not order fish, but perhaps take more meat dishes and pastry, and a few make a meal principally of vegetables. Average supper order: Fruit or mush 2 ounces Meat hot or cold 2 " Roll and muffin 3 " Baked potato 3 " Butter I " Sugar I " Cake I " Total 13 ounces And a pint of coffee, tea or milk. 1011 — How Miich They Drink. To serve four thousand meals requked : Milk and cream 1042 quarts Coffee at i lb for 2 gallons 240 '* Tea at I lb for s gallon-:. . 40 " Total 1322 quarts Which is }i quart each person each« meal. While some drink water exclu- I4Q

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Pineapple Cream Pie

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