The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1878-05-22
A Few Few Practical Hints to Hotel
KeereIe.

A Few Few Practical Hints to Hotel
Keepers.
| ana a travelling man. and always
stop at first class houses and have 4
great interest in their table fare. and
have taken the trouble to get some
of the latest receipts in cooking. I
will commence with
DINNER. g 81
Soups are always preferable spe-
cially if made in style. Take of beef
steak six pounds (the first cut above
the gambrel joint is best); put in a
large kettle and pour in three pals Of
water, throw in half a pound of rice
and a handful of salt; boil for fifteen
minutes; then remove the meat to be
served as roast beef; keep the soup
scalding hot-by occasionally replenish-
ing the fire with pitch pine wood-so
that it will be Of the greatest possible
warmth while served. For pies rhu-
barb answers best for this time of the
year. Here is the new receipt: Two
ounces sugar to the pound of stems;
bake so that they can stand over night
in the pans and serve in good large
pieces. For pudding, take equal parts
of corn and rye meal, wet with some
Of the above mentioned soup, and boil
in a rag; for the sauce take sufficient
quantity of the soup, thicken with
rye -four and AIDA little vinegar; slice
your pudding, pour on the sauce and
it is ready for the table. Water is
great deal better than tea or coffee be-.
sides being much cheaper cistern
water is the best, if you have not got
that, we'll water that has stood in the
pail over nj ght will answer. Don't
forget to have your cake baked and
sliced at least week beforehand,-a
few small red ants crawling around on
the cake stand gives the cake good
lively appearance. =
80 FOR SUPPER,
slice some Of the above cooked beef
and serve as cold meats. Cakes, same
as for dinner Tea made from the
best 25 cent black, but not too strong.
Biscuits Of SWede -four, sour milk and
saleratus, bake very rare so that So
that the inside will stick to the fng-
ers when any attempt is made to pull
them apart. For butter us Isanti Co.
frkin, that has been packed for six
months. All on the table in good
shape makes splendid supper.
-. ..s., FOR BREAKFAST, oil, .......--.-ss
slice some more off the above mention
ed piece Of meat, fry in a hot pan for
ten minutes, (be sure and remove all
of the particles of half cooked rice be-
fore frying, for after that they are
hard to remove.) For bread, take the
biscuits left from supper, put them in
dripper and pour over them some of
the soup left from dluner, place in a
quick oven and bake until upper and
lower crusts are of a very dark brown.
Coffee made from Minnesota Ground
-one tenth per cent. adulteratcd with
cotfee;-milk that will curdle when
added will give it abetter appearance.
All on the table.in good shape makes
a first class breakfast.
In order to give the best satisfaction
with the arrangement you must have
table girl that cannot understand
more than fourth of what you may
say to her. - .r.,.esa.-.-: -fs,E -.
Be reasonable in your charges; two
dollars per day is moderate enough.
Now if you can get custom and pay
strict attention to those practical
hints" you arc bound to make money.
II any one desires any further in
formation in regard to hotel keeping
on the new PLAN l think he can get
all necessary particulars at Anoka.
CHICAGO. s
Come One Come Ali!
A score Of the singers of Princeton