Cooking for profit

HH— Hot place for the cook. . I— Hard place for the hand that keeps up all the fires. JT J— Kitchen table; K meat block; L dead line for help. The reason why they use so many fires to feed 40 or 50 people is that once upon a time, long years ago, the house used to contain 150 people and the fires were not too many; the trade went away but still, like the Aztecs, they keep up the sacred fires. Now here is the other extreme : SUMMER KITCHEN. A— One large cook stove. B— Big broiling hearth and gridiron to same. . , • j- , C — Hot water reservou: and tm disncloset under. D— Meat block. E— Kitchen table. F— Dead line for help. T—Tea kettle. We all like plenty of conveniences, a place for everything, and I am not going to make an argument against plenty of range room. There must be a medmm, however, somewhere between these two pictures. This stove is to serve for some number unknown except that it will never exceed fifty. How well I remember the splendid and plentiful dinners that used to be cooked for as many as from 150 to 300 people on those little upriver steamboats at this very low-water time of year, on light six-foot ranges that we could almost carry around. More than half had to be done by steammg, because the ovens were so small. Halfa-dozen entrees would be well cooked over the ash-pan full of coals with the gridiron upon them. Right now, there IS the City of Fremont of the Lake Superior line setting a magnificent table for large numbers, though her kitchen (caboose) is little more than a cupboard ; the range one of the smallest ; the pastry room positively too small for a man to stretch his arms to pull off a coat. And still they prepare all sorts of delicacies in it. "There is more m the man than there is in the land." Supper. Only been here an hour or two and boy clamorous for pie already. T'aint good for you, honey." No provisions but some fragments of the janitor's and contents of lunch basket. Ham, cold boiled, sliced thin 10 Salt pork, fried 1 2) _ 10 Potatoes, German fried 4 Tomatoes, i 3-II) can, seasoned 14 Bread and butter ii Coffee, tea, milk, sugar 10 Baked custard, 2 quarts 21 Fourteen persons; 6 cents a plate. 511— German Fried Potatoes. This is the name the restaurant keepers have given to the family style of cooking potatoes. Boil potatoes with their jackets on then peel and cut in thick slices into a large frying pan. Put in drippings, or butter, or the fat from fried pork enough only to well grease the pan ; let the potatoes have plenty of time to brown on one side then shake them over till they are nicely colored all through. Sprinkle with salt. 512— Plain Baked Custard. Quickest and easiest of all puddings. Took 6 cups milk (4 1/2 cents) 10 eggs (12 >4 cents) I cup of sugar {4 cents) Grating of nutmeg. Beat all together with a wire egg beater, pour into an earthern dish and bake. Be careful to take it out as soon as it is set, as too long baking causes it to break and turn watery. Should be eaten cold. No sauce needed. Breakfast. July 2nd. Mmced ham on toast Cold ham, thin sliced ^H) Poached eggs, 8 orders, i6 eggs Potatoes baked in milk Baking powder biscuits, 40 large Butter, 15; bread, 3; cream, 10; milk, 6; coffee and tea, 4 38