Place the sugar in a bowl and grate
the lemon rinds into it with a tin greater,
and then squeeze in the juice. Beat the
yolks of eggs light and mix the cream
with them; pour this to the lemon and
sugar, and just before filling the pie
crust#^with the mixture whip the two
whites to a froth and stir them in.
Use puff-paste to line the pie pans.
The mixture wiUfiU two pies, or three if
small. It is hard to bake without brown-
ing the top too much, so they should be
under the shelf of the oven. These rich
pies do not need frosting,only, a dredging
of powdered sugar.
Cost of material — sugar 5, lemons 6,
cream 6, eggs 12, paste 6; 35c for 10
portions, or 3 or 4 cents each order.
163— White Cocoanut Pie.
1 cup milk.
2 tablespoons sugar.
1 rounded tablespoon starch.
2 or 3 ounces grated cocoanut,
3 or 4 whites of eggs.
Small piece of butter.
Pinch of salt✪ White Cocoanut Pie.
Boil the milk alone. Mix the starch
and sugar together dry and stir them in;
then the butter and cocoanut. Set it
away to get cold. Whip the whites to
a firm froth and mix them with the pie-
mixture. Bake in thin crusts of puff
paste. Makes two small pies.
Cost of material — milk 2, sugar and
starch 2, cocoanut 5, butter 1, eggs 4,
crusts for 2 pies 5; 19 cents for 8 poiv
tinos, or 2 to 3c per order. .
164 — Apricot Ice.
3 cupfuls of apricots cut in pieces-.
1 cupful of suga,r — 8 ounces.
2 cupfuls of water.
The kernels of half the apricots.
2 whites of eggs✪ Apricot Ice.
The ripest and sweetest apricots, if the
fresh fruit be used, should be kept out,
one cupful to be mixed in the ice when
finished.
Stew the other two cupfuls and the
peeled kernels in the water and sugar for
a few minutes, rub the fruit then with
the back of a spoon, through a strainer
into the freezer along with the syrup.
Freeze like ice cream and when it is
nearly finished whip the two whites to a
firm froth, mix them in and turn the
freezer rapidly a short time longer. Stir
in the cut apricots just before serving.
Canned apricots can be used as well, and
if in syrup that can be mixed in also.
Cost of material — apricots 25, sugar
5, white of eggs 4, ice and salt 10; 44c
for 3 pints or 8 to 12 dishes, or 4c per
order.
165— Fine White Cake.
18 ounces granulated sugar — 2J ends
8 ounces white butter — 1 large cup.
J pint of milk — 1 large cup.
5 ounces of corn starch — 1 roupde.
cup.
12 ounces of flour — 3 rounded cups.
2 large teaspoonfuls cream tartar.
1 small teaspoonful of soda.
12 whites of eggs.
Vanilla extract to flavor✪ Fine White Cake.
Sift the cream tartar in the flour three
or four times over.
54
SAN FRANCISCO HOTEL GAZETinS
Mix the starch in a small bowl with
the cup of milli.
Get the whites of eggs ready in a tin
pail or large whipping bowl.
Dissolve the soda m two spoonfuls of
milk in a cup.
Put the sugar and butter together in
the mixing pan, warm them slightly and
stir till creamy and add the dissolved
soda. Srir in the corn starch and milk.
Whip the whites to a firm froth and mix
them and the prepared flour in a portion
of each alternately. Flavor. Bake as
soon as mixed; either in layers for choc-
olate cake or in mold. If the latter, frost
over when cold.
Colt of material — stock 4, tomatoes
6, vegetables and seasonings 2; 12c for
12 plates.
167— Middle Cut of Salmon— Boiled.
✪ Middle Cut of Salmon - Boiled
Page 58 · 4 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
Place the sugar in a bowl and grate the lemon rinds into it with a tin greater, and then squeeze in the juice. Beat the yolks of eggs light and mix the cream with them; pour this to the lemon and sugar, and just before filling the pie crust with the mixture whip the two whites to a froth and stir them in.
Use puff-paste to line the pie pans. The mixture will fill two pies, or three if small. It is hard to bake without browning the top too much, so they should be under the shelf of the oven. These rich pies do not need frosting,only, a dredging of powdered sugar.
Cost of material — sugar 5, lemons 6, cream 6, eggs 12, paste 6; 35c for 10 portions, or 3 or 4 cents each order.
163— White Cocoanut Pie.
1 cup milk.
2 tablespoons sugar.
1 rounded tablespoon starch.
2 or 3 ounces grated cocoanut,
3 or 4 whites of eggs. Small piece of butter. Pinch of salt.
Boil the milk alone. Mix the starch and sugar together dry and stir them in; then the butter and cocoanut. Set it
away to get cold. Whip the whites to a firm froth and mix them with the piemixture. Bake in thin crusts of puff paste. Makes two small pies.
Cost of material — milk 2, sugar and starch 2, cocoanut 5, butter 1, eggs 4, crusts for 2 pies 5; 19 cents for 8 portions, or 2 to 3c per order. .
164 — Apricot Ice.
3 cupfuls of apricots cut in pieces.
1 cupful of sugar — 8 ounces.
2 cupfuls of water.
The kernels of half the apricots.
2 whites of eggs.
The ripest and sweetest apricots, if the fresh fruit be used, should be kept out, one cupful to be mixed in the ice when finished.
Stew the other two cupfuls and the peeled kernels in the water and sugar for a few minutes, rub the fruit then with the back of a spoon, through a strainer into the freezer along with the syrup. Freeze like ice cream and when it is nearly finished whip the two whites to a firm froth, mix them in and turn the freezer rapidly a short time longer. Stir in the cut apricots just before serving. Canned apricots can be used as well, and if in syrup that can be mixed in also.
Cost of material — apricots 25, sugar 5, white of eggs 4, ice and salt 10; 44c for 3 pints or 8 to 12 dishes, or 4c per order.
165— Fine White Cake.
18 ounces granulated sugar — 2 1/2 cups
8 ounces white butter — 1 large cup.
J pint of milk — 1 large cup.
5 ounces of corn starch — 1 rounded cup.
12 ounces of flour — 3 rounded cups.
2 large teaspoonfuls cream tartar.
1 small teaspoonful of soda.
12 whites of eggs.
Vanilla extract to flavor.
Sift the cream tartar in the flour three or four times over.
Mix the starch in a small bowl with the cup of milli.
Get the whites of eggs ready in a tin pail or large whipping bowl.
Dissolve the soda m two spoonfuls of milk in a cup.
Put the sugar and butter together in the mixing pan, warm them slightly and stir till creamy and add the dissolved soda. Srir in the corn starch and milk. Whip the whites to a firm froth and mix them and the prepared flour in a portion of each alternately. Flavor. Bake as soon as mixed; either in layers for chocolate cake or in mold. If the latter, frost over when cold.
167— Middle Cut of Salmon— Boiled.
Records on this page
White Cocoanut PieApricot IceFine White CakeMiddle Cut of Salmon - Boiled