I pound fine granulated sugar (light
weight.)
12 eggs.
^ pound of starch (or flour if for Savoy
cake.)
Vanilla to flavor✪ Savoy Cake.
Have everything cold to begin with ;
put the eggs and sugar together in a deep
bowl or round-bottomed pan or candy
kettle, and beat vigorously with a bunch
of wire half an hour by the clock.
It should by that time be twice or thrice
the volume it was at the beginning. Add
flavoring and the flour or starch. Do
not beat after that is in but stir around
only enough to fairly mix it out of sight.
Bake in a deep turban-shaped mold,
slightly oiled before the cake is put in.
A large cake of this sort will gen-
erally be done in half an hour. Our
Turkish woman carried a long straw in
her eai — ^just where a bookkeeper carries
his pen — to try her cakes with.
!060— Meals for Ten or Fifteen Cents.
If it be true, as our figures seem to
prove, that a pound of food and a pint
of drink are the average requirements tor a
full meal, then if an eating-house keeper
offering meals for 10 cents could induce
his customers to take a pound of bread,
I 3 cents, a pound of potatoes, i cent, a
pound of mush, i cent and 3 cups ol
milk, 3 cents, for the three meals of one
day his outlay would be 8 cents and his
profit 22 cents; whereas if he should give
a pound of meat, 10 cents, a pound of
pie, 10 cents and a pound of syrup, but-
er and batter cakes on one plate 10
cents, for the three meals of one day, he
would have furnished no more than the
average man could eat, would not have
z
COOKING JFOR PROFIT,
i6t
given a full meal and yet would have
nothing left for profit. It is by striking a
medium between these and not neces-
sarily by using stuff that is unfit to eat
that some men manage in every large
city to sell meals for lo cents and make
a profit. "Steak, bread, butter and
Eotatoes, lo cents," is what the sign
oards announce. _ A pound of 8-cent
meat, a pound of potatoes, i cent, a
pound of bread, 3 cents — 3 pounds for
the three meals of one day costing 12
cents out of 30— add 3 pats of butter ^
ounce each — the regular restaurant size
— 3 Cents more, and the eating-house
keeper gives 15 cents and receives 30
cents, serves 300 meals a day and has 15
dollars a day margin out of which to pay
his help, rent and wear and tear, etc.,
could afford even to add 3 cups of coffee
to his sign-board inducements, while
those who offer meals at 15 cents might
afford to set a sumptuous table. There
are hundreds of such places in operation :
we are only seeking to know how they
can do as they do. San Francisco, years
ago, was talked about the world over as
much on account of her having houses
where a good meal could be obtained for
15 cents as for being the chief city of the
Golden State.
1061— Country Board at Five Dollars.
Page 313 · 1 recipe record 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
I pound fine granulated sugar (light weight.)
12 eggs.
^ pound of starch (or flour if for Savoy cake.)
Vanilla to flavor.
Have everything cold to begin with ; put the eggs and sugar together in a deep bowl or round-bottomed pan or candy kettle, and beat vigorously with a bunch of wire half an hour by the clock.
It should by that time be twice or thrice the volume it was at the beginning. Add flavoring and the flour or starch. Do not beat after that is in but stir around only enough to fairly mix it out of sight. Bake in a deep turban-shaped mold, slightly oiled before the cake is put in.
A large cake of this sort will generally be done in half an hour. Our Turkish woman carried a long straw in her ear — just where a bookkeeper carries his pen — to try her cakes with.
!060— Meals for Ten or Fifteen Cents.
If it be true, as our figures seem to prove, that a pound of food and a pint of drink are the average requirements for a full meal, then if an eating-house keeper offering meals for 10 cents could induce his customers to take a pound of bread, 3 cents, a pound of potatoes, i cent, a pound of mush, i cent and 3 cups ol milk, 3 cents, for the three meals of one day his outlay would be 8 cents and his profit 22 cents; whereas if he should give a pound of meat, 10 cents, a pound of pie, 10 cents and a pound of syrup, buter and batter cakes on one plate 10 cents, for the three meals of one day, he would have furnished no more than the average man could eat, would not have
z
i6t
given a full meal and yet would have nothing left for profit. It is by striking a medium between these and not necessarily by using stuff that is unfit to eat that some men manage in every large city to sell meals for lo cents and make a profit. "Steak, bread, butter and
potatoes, 10 cents," is what the sign boards announce. _ A pound of 8-cent meat, a pound of potatoes, i cent, a pound of bread, 3 cents — 3 pounds for the three meals of one day costing 12 cents out of 30— add 3 pats of butter ^ ounce each — the regular restaurant size — 3 Cents more, and the eating-house keeper gives 15 cents and receives 30 cents, serves 300 meals a day and has 15 dollars a day margin out of which to pay his help, rent and wear and tear, etc., could afford even to add 3 cups of coffee to his sign-board inducements, while those who offer meals at 15 cents might afford to set a sumptuous table. There are hundreds of such places in operation : we are only seeking to know how they can do as they do. San Francisco, years ago, was talked about the world over as much on account of her having houses where a good meal could be obtained for 15 cents as for being the chief city of the Golden State.
1061— Country Board at Five Dollars.
Records on this page
Savoy Cake