Put the sugar, eggs and water into a pan and beat them together a minute or two. Have the butter melted and stir it in, then the powder and flour. Beat all well together. Bake thinly spread on jelly cake pans or on a large baking pan to cut in squares. There are cheaper mixtures that can be used for the same purpose but this if well made with suffi- cient powder rises very light and makes a large amount. Spread the same pastry cream between that is directed for cream puflfs. Cost of material — cake 26, pastry cream 13 39 cents. 300— Napoleon Cake. Consists of two layers of puff paste baked separately, pastry cream spread upon one the other placed on top, and icing sugar slightly wetted spread upon that. Make puff paste with three quarters of a pound of butter to a pound of flour.✪ Napoleon Cake Roll it and fold it only 6 times instead of 7 as for tarts. Cut in two, roll out thin, place the sheets of paste on two baking pans and after baking light col- ored place one on the other prepared as above directed. The corn starch pastry cream may be used. The glaze for the top is the same as pearl glaze for angel food. Cut in squares when finished. Cost of material — puff paste 24, pas- try cream 13, glace 3; 40 cents, or same as Washington pie. Can be cut in 8 or 10 ten-cent squares, according to light- NoTE — In order to handle sheets of puff paste without breakino; it is neces- sary to roll up the raw paste on the rolling-pin and unroll it on the pan it is to be baked on, never touching it with the hands. Take up the sheet of paste after baking by sliding two broad knives under, or paddles made of shingles. 301— Saratoga Cake. Bake two sheets of puff paste the same as for Napoleon cake. Spread fruit jelly, preserves or some good fruit stewed down rich upon one sheet, place the oth- er sheet on top and cover that with frost- ing, the same as for lemon pies. Cut in squares. Cost of material — about 40c, or ac- cording to kind of jelly or jbim used. 302— Florentine Pastry. Consists of a bottom crust of rich pie paste in a broad baking pan with jam or good fruit stewed down with sugar, baked in it, and a covering of frosting the same as for lemon pie <>r strawberry meringue well sprinkled over with shred almonds and slightly baked. 303— English Fruit Pies. These sell well at the bakeries. Take deep dishes such as are used to dish up vegetables in at dinner, but about 6 or 7 inch size, nearly fill with any kind of berries in season, cover with sufficient sugar and put on a thin top crust of good short paste. Cut around the edges, make a small hole in the middle of the lid. Bake about 15 minutes. There is no bottom crust and all the fruit juice is retained in full flavor. Cost of material — crust each IJ cents, berries average including straw- berries 4c. Sell at 10c each. 304— Iced Coffee. Served in a tall glass like lemonade, with two straws and shaved ice in it. For a single glass take 2 large teaspoons powdered sngar. 90 SAN FRANCISCO HOTEL GAZETTES 4 tablespoons rich milk. A small cup coffee. Some shaved ice✪ Iced Coffee. Shake up with a tin punch mixer over the glass (bar-keepers fashion) and serve with the foam on top. The foaming ap- pearance may be increased by one raw- egg to a pint beaten up in the milk that is used, and gives it a cream color. Cost of material — 2 cents per glass. OYSTER BAY.

AI-modernized reading of the original text

Put the sugar, eggs and water into a pan and beat them together a minute or two. Have the butter melted and stir it in, then the powder and flour. Beat all well together. Bake thinly spread on jelly cake pans or on a large baking pan to cut in squares. There are cheaper mixtures that can be used for the same purpose but this if well made with sufficient powder rises very light and makes a large amount. Spread the same pastry cream between that is directed for cream puffs. Cost of material — cake 26, pastry cream 13 39 cents. 300— Napoleon Cake. Consists of two layers of puff paste baked separately, pastry cream spread upon one the other placed on top, and icing sugar slightly wetted spread upon that. Make puff paste with three quarters of a pound of butter to a pound of flour. Roll it and fold it only 6 times instead of 7 as for tarts. Cut in two, roll out thin, place the sheets of paste on two baking pans and after baking light colored place one on the other prepared as above directed. The corn starch pastry cream may be used. The glaze for the top is the same as pearl glaze for angel food. Cut in squares when finished. Cost of material — puff paste 24, pastry cream 13, glace 3; 40 cents, or same as Washington pie. Can be cut in 8 or 10 ten-cent squares, according to light- NoTE — In order to handle sheets of puff paste without breaking it is necessary to roll up the raw paste on the rolling-pin and unroll it on the pan it is to be baked on, never touching it with the hands. Take up the sheet of paste after baking by sliding two broad knives under, or paddles made of shingles. 301— Saratoga Cake. Bake two sheets of puff paste the same as for Napoleon cake. Spread fruit jelly, preserves or some good fruit stewed down rich upon one sheet, place the other sheet on top and cover that with frosting, the same as for lemon pies. Cut in squares. Cost of material — about 40c, or according to kind of jelly or jam used. 302— Florentine Pastry. Consists of a bottom crust of rich pie paste in a broad baking pan with jam or good fruit stewed down with sugar, baked in it, and a covering of frosting the same as for lemon pie or strawberry meringue well sprinkled over with shred almonds and slightly baked. 303— English Fruit Pies. These sell well at the bakeries. Take deep dishes such as are used to dish up vegetables in at dinner, but about 6 or 7 inch size, nearly fill with any kind of berries in season, cover with sufficient sugar and put on a thin top crust of good short paste. Cut around the edges, make a small hole in the middle of the lid. Bake about 15 minutes. There is no bottom crust and all the fruit juice is retained in full flavor. Cost of material — crust each IJ cents, berries average including strawberries 4c. Sell at 10c each. 304— Iced Coffee. Served in a tall glass like lemonade, with two straws and shaved ice in it. For a single glass take 2 large teaspoons powdered sngar. 4 tablespoons rich milk. A small cup coffee. Some shaved ice. Shake up with a tin punch mixer over the glass (bar-keepers fashion) and serve with the foam on top. The foaming appearance may be increased by one rawegg to a pint beaten up in the milk that is used, and gives it a cream color. Cost of material — 2 cents per glass. OYSTER BAY.

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