Take, one beaten egg, one cup of sugar, the juice and grated rind of one lemon✪ Lemon Layer Cake Filling. Mix them all together, hit or miss, and place them in a double boiler over a hot fire. Cook until the mixture begins to get very thick, stirring constantly. Then take from the stove and beat until the whole assumes a creamy texture. Spread between the layers of any cake. This recipe makes enough filling for ^ two thin layers, or one thick one — ^which I prefer. It can be doubled, tripled, and so on-*— ad infinitum — dqpending entirely upon the number of layers in the cake. Editor's Note: — ^This is a good, and unusual, recipe for layer cake. To two eggs, well beaten, add gradually one cup of granulated sugar. To one cup of unsifted flour add one [i8i] THE STAG COOK BOOK teaspoonful cream of tartar and one half teaspoonful of soda. Sift Then add one half cup of boiling milk with one tea- spoonful of melted butter in it^ and one teaspoonful of vanilla. The mixture will be almost like batter, and shouJ4 be baked in two layers. [182] WRITTEN FOR MEN BY MEN ZCVI Luther Burbank TURKEY A LA BURBANK "The best ever" * 4 For an ordinary ten-pound turkey steam 2^ hours or until the muscles of the leg can be readily pierced with a dining fork. Take steamer from the fire and carefully remove ^he turkey to the roasting pan. Meantime, prepare the dressing as follows: One loaf of bread, ordinary baker's size, or same amount of other bread, slice and toast slowly but thoroughly to a light golden color; while hot, spread butter on each slice just as a hungry boy would like it. Place in a deep dish. The cooked giblets, which, with the juice of one lemon and three whole large onions, should be ground all together in a meat grinder with I teaspoon salt yi " cayenne pepper 1 " powdered sage 2 " summer savory 2 tablespoons sugar✪ Turkey a la Burbank These should be well sifted and then added to the *Mr. Burbank says so himself. If he said he could make turkey look and taste HIk brook trout, he probably could. [183] THE STAG COOK BOOK ground vegetables and giblets, and with the meat juice saved from steaming, thoroughly mixed with the bread and all cut and mashed to about the consistency of thick mush. After filling, the turkey should be placed in an oven not too hot, and slowly roasted an hour or more. Prepared as above, little or no basting will be necessary, but a few thin slices of bacon laid over the fowl will add flavor. Add no oysters, eggs, chestnuts or other abomina- tions. [184] WRITTEN FOR MEN BY MEN xcvn Raymond McKee TO COOK RABBITS I do not profess to be a cook of the first rank, or even the fourth or ninth ; but when it comes to cooking rabbits m put on the kitchen apron with any cook, amateur or professional, in the country — (managers, please note!). And ril abide by the decisioh of any judge of rabbit flesh. Out in California, where I live most of the time on my mountain yacht, you can get a lot of rabbits by shoot- ing them — if you are good. But it's easier to buy them, and they taste the same. To cook a rabbit right do it this way: First — get the rabbit, clean and cut into six pieces. Soak the pieces in salt water for several hours — I usually soak 'em all night and right up to the time for cooking. This whitens and improves the meat. When you are ready to cook, dry the pieces ; roll them in a beaten egg and then in cracker crumbs. Put the pieces into a very hot pan with plenty of butter and fry it to a golden brown. When the color is right put water into the pan✪ To Cook Rabbits so that the rabbit is about half covered. Cover the pan with a tight lid and steam slowly until the water is all gone. Then serve. [185] THE STAG COOK BOOK Now, if you can substitute an ordinary claret for the salt water mentioned first, and if you have more claret in which to steam the fried rabbit you may know the per- fect dish! [i86]

AI-modernized reading of the original text

Take, one beaten egg, one cup of sugar, the juice and grated rind of one lemon. Mix them all together, hit or miss, and place them in a double boiler over a hot fire. Cook until the mixture begins to get very thick, stirring constantly. Then take from the stove and beat until the whole assumes a creamy texture. Spread between the layers of any cake. This recipe makes enough filling for ^ two thin layers, or one thick one — ^which I prefer. It can be doubled, tripled, and so on—ad infinitum—depending entirely upon the number of layers in the cake. Editor's Note: — ^This is a good, and unusual, recipe for layer cake. To two eggs, well beaten, add gradually one cup of granulated sugar. To one cup of unsifted flour add one [i8i] teaspoonful cream of tartar and one half teaspoonful of soda. Sift. Then add one half cup of boiling milk with one teaspoonful of melted butter in it, and one teaspoonful of vanilla. The mixture will be almost like batter, and should be baked in two layers. [182] ZCVI Luther Burbank TURKEY A LA BURBANK "The best ever" * For an ordinary ten-pound turkey steam 2^ hours or until the muscles of the leg can be readily pierced with a dining fork. Take steamer from the fire and carefully remove the turkey to the roasting pan. Meantime, prepare the dressing as follows: One loaf of bread, ordinary baker's size, or same amount of other bread, slice and toast slowly but thoroughly to a light golden color; while hot, spread butter on each slice just as a hungry boy would like it. Place in a deep dish. The cooked giblets, which, with the juice of one lemon and three whole large onions, should be ground all together in a meat grinder with I teaspoon salt yi " cayenne pepper 1 " powdered sage 2 " summer savory 2 tablespoons sugar These should be well sifted and then added to the *Mr. Burbank says so himself. If he said he could make turkey look and taste like brook trout, he probably could. [183] ground vegetables and giblets, and with the meat juice saved from steaming, thoroughly mixed with the bread and all cut and mashed to about the consistency of thick mush. After filling, the turkey should be placed in an oven not too hot, and slowly roasted an hour or more. Prepared as above, little or no basting will be necessary, but a few thin slices of bacon laid over the fowl will add flavor. Add no oysters, eggs, chestnuts or other abominations. [184] xcvn Raymond McKee TO COOK RABBITS I do not profess to be a cook of the first rank, or even the fourth or ninth ; but when it comes to cooking rabbits I put on the kitchen apron with any cook, amateur or professional, in the country — (managers, please note!). And ril abide by the decision of any judge of rabbit flesh. Out in California, where I live most of the time on my mountain yacht, you can get a lot of rabbits by shooting them — if you are good. But it's easier to buy them, and they taste the same. To cook a rabbit right do it this way: First — get the rabbit, clean and cut into six pieces. Soak the pieces in salt water for several hours — I usually soak 'em all night and right up to the time for cooking. This whitens and improves the meat. When you are ready to cook, dry the pieces ; roll them in a beaten egg and then in cracker crumbs. Put the pieces into a very hot pan with plenty of butter and fry it to a golden brown. When the color is right put water into the pan so that the rabbit is about half covered. Cover the pan with a tight lid and steam slowly until the water is all gone. Then serve. [185] Now, if you can substitute an ordinary claret for the salt water mentioned first, and if you have more claret in which to steam the fried rabbit you may know the perfect dish! [i86]

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Lemon Layer Cake FillingTurkey a la BurbankTo Cook Rabbits

The Stag Cook Book: Written for Men by Men