This has reference only to the work of hotels or houses where regular meals are prepared after the style of these present. ^ There are places where one man will go into the woods and cook for a hundred wood-choppers or saw-mill hands, and carry his water and split his wood besides, but there is little in that for a comparison. It is the commonest possible mistake to suppose that because there are few people there is but little work; it is the number of dishes made and not the number of people that makes rs6 SAN FRANCISCO HOTEL GAZETTE'S the work. It does not take much longer to make 2 gallons of soup than i. If I have 5 sauces to make it is immaterial in point of time whether they be 5 cups or 5 quarts. Where the number of people does make a difference is in the duration of meals, breakfast encroaching upon dinner and giving no time to the one cook to begin his preparations at the proper season for the next meal, then another has to take hold of the lag- ging breakfast orders and give him his opportunity. The time when the pay- master reaps a temporary advantage is when the 25 gradually swell to 40. There is a disinclination to take on another cook or helper, the 2 are in harness and are making the work go cwi^ in part from the force of habit, but it is on a strain and by neglecting the small niceties, by failing to clean up, and by letting things go withount the fmishing strokes. It will be found a good rule to count by, that 2 skilled cooks and a pan-washer helper are required to cook for 50. Dinner. August 21. Soup — Puree a la Crecy (6 qts 36 cents.) Salt mackerel, mustard sauce (4 fish and sauce, 24 cents.) Potatoes a nature!. Chicken, a la Bechamel (5 fowls and sauce, 130 cents.) Roast beef (rib ends 5 lbs 45 cents.) Stuffed shoulder mutton (4 lbs 50 cents.) Curry of veal, a la Calcutta (10 orders, 1 lb and trimmings, 23 cents.) Macaroni, a la Creole (20 orders, 20 cents.) Fried egg plant 15, turnips 4, corn 10, squash 8, potatoes 12 (40 cents.) Astor House pudding (No. 594 doubled; 2a orders, 28 cents.) Covered lemon pie (5 large, thin, 35 cents.) Frozen buttermilk (5 qts frozen, 25 cents.) Fruit cake, jelly cake (2 lbs 20 cents.) Peaches, nuts, cheese, crackers, condi- ments (50 cents.) Milk, cream 50, coffee, tea, sugar, butter, bread 48 (98 cents.) Toted, $6 3-^; 49 persons; 13 cents a plate. 1042— Puree a la Crecy, Soup. or Carrot Crecy, an old French battlefield, after- wards turned into market gardens be- came noted again for the production of the carrot, a vegetable more highly val- ued before the introduction of the beet than it is now, but still one of the main- stays of the French cook. So persistently do these old names cling that but recently a cook contributing a receipt to a New York journal, told his readers to take some Crecy carrots and do thus and so. It is to be hoped they got some. To make the soup, take soup stock and boil carrots and corned beef in it and a few other soup vegetables for seasoning. Take out the meat and pass the carrots alon^ with the stock through a seive. Skim well, add a small amount of flour or starch✪ Puree a la Crecy thickening to keep the puree (pulp) from setding to the bottom; sea- son and serve like bean soup, with crusts in the plate. 1043— Salt Mackerel Boiled.

AI-modernized reading of the original text

This has reference only to the work of hotels or houses where regular meals are prepared after the style of these present. ^ There are places where one man will go into the woods and cook for a hundred wood-choppers or saw-mill hands, and carry his water and split his wood besides, but there is little in that for a comparison. It is the commonest possible mistake to suppose that because there are few people there is but little work; it is the number of dishes made and not the number of people that makes 156 the work. It does not take much longer to make 2 gallons of soup than i. If I have 5 sauces to make it is immaterial in point of time whether they be 5 cups or 5 quarts. Where the number of people does make a difference is in the duration of meals, breakfast encroaching upon dinner and giving no time to the one cook to begin his preparations at the proper season for the next meal, then another has to take hold of the lagging breakfast orders and give him his opportunity. The time when the paymaster reaps a temporary advantage is when the 25 gradually swell to 40. There is a disinclination to take on another cook or helper, the 2 are in harness and are making the work go going in part from the force of habit, but it is on a strain and by neglecting the small niceties, by failing to clean up, and by letting things go finishing the fmishing strokes. It will be found a good rule to count by, that 2 skilled cooks and a pan-washer helper are required to cook for 50. Dinner. August 21. Soup — Puree a la Crecy (6 qts 36 cents.) Salt mackerel, mustard sauce (4 fish and sauce, 24 cents.) Potatoes a nature!. Chicken, a la Bechamel (5 fowls and sauce, 130 cents.) Roast beef (rib ends 5 lbs 45 cents.) Stuffed shoulder mutton (4 lbs 50 cents.) Curry of veal, a la Calcutta (10 orders, 1 lb and trimmings, 23 cents.) Macaroni, a la Creole (20 orders, 20 cents.) Fried egg plant 15, turnips 4, corn 10, squash 8, potatoes 12 (40 cents.) Astor House pudding (No. 594 doubled; 2a orders, 28 cents.) Covered lemon pie (5 large, thin, 35 cents.) Frozen buttermilk (5 qts frozen, 25 cents.) Fruit cake, jelly cake (2 lbs 20 cents.) Peaches, nuts, cheese, crackers, condiments (50 cents.) Milk, cream 50, coffee, tea, sugar, butter, bread 48 (98 cents.) Toted, $6 3-^; 49 persons; 13 cents a plate. 1042— Puree a la Crecy, Soup. or Carrot Crecy, an old French battlefield, afterwards turned into market gardens became noted again for the production of the carrot, a vegetable more highly valued before the introduction of the beet than it is now, but still one of the mainstays of the French cook. So persistently do these old names cling that but recently a cook contributing a receipt to a New York journal, told his readers to take some Crecy carrots and do thus and so. It is to be hoped they got some. To make the soup, take soup stock and boil carrots and corned beef in it and a few other soup vegetables for seasoning. Take out the meat and pass the carrots along with the stock through a seive. Skim well, add a small amount of flour or starch thickening to keep the puree (pulp) from setding to the bottom; season and serve like bean soup, with crusts in the plate. 1043—Salt Mackerel Boiled.

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Puree a la CrecyMustard SauceSalt Mackerel BoiledChicken, a la BechamelCurry of Veal, a la Calcutta

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