Cooking for profit

If such good bread can be afforded the receipt for French rolls (No. 532) may be used. That quantity makes two loaves. After it has been kneaded on the table the last time, as if for rolls, divids it in two and work up into round shape, then let them remain a few minutes while you grease two long and deep bread tins. Take your loaves, the rough under side up, and press a long depression down the middle with the knuckles. Then fold over one edge into the depression and press that down; then the other Put into a saucepan the pieces of veal that will not slice into neat cutlets, rinse off with cold water, then fill up and boil about half an hour. Take up the meat and cut it all into neat pieces as near one size and shape as can be, put in another saucepan or other ^ pan and pour the liquor it was boiled in to it through a fine strainer. Put in a slice of salt pork, an onion, half blade of mace or half teaspoon of powdered sage whichever may be at hand, for all are good seasonings for veal ; boil half an hour longer, add salt and pepper and thicken wiih flour mixed with water. Then drop spoonfuls of dough on the surface, set in the oven and let cook about twenty minuter. Milk may be added to the liquor sometimes for a change, making a white stew and then there should be a little greea parsley in it. The use of taking out the meat and cutting when half cooked is for the better appearance on the dishes, as the pieces keep their shape and may be placed two in a dish with a light dumling on top. .46— Pot Pie Dumplings. To make them, whether dropped far apart as dumplings or close together as one covering of crust, so that they will remain li^t after cooking and not go down like lumps ot lead, it is necessary to mix the dough so soft that it must be talien up and dropped with a spoon. All that is needed is : 2 cups flour. I heaping teaspoon baking powder. Salt. I cup water. But sour milk and soda can be used and save powder. And to make a rich yellow sort an egg, or two yolks may be added. Mix the powder in the flour, pour in the water and stir hard for one minute then drop into the boiling stew. 547— Cottage Pudding. This, as well as the molasses pound cake is a great acquisition to the list of cheap cakes, for a good sort of cake it is, although served as a pudding. Some of the large city bakeries are selling it now in different forms (See No. 285.) It is good likewise as a sally-lunn for breakfast, being not too sweet or rich, but short, light and wholesome: 1 cup sugar — ^ pound. ^ cup butter — %, pound. 6 eggs. 2 cups milk — a puit. 3 large teaspoons powder. 6 cups flour — iVo, pounds. Make up like pound cake by creammg the butter and sugar together, add the eggs two at a time and beat in well, then the milk. Mix the powder in the flour and stir in. I ieat the mixture well with the spoon. This makes two cakes in the common shallow tin baking pans about ten inches long. Let the batter be less than an inch in depth to bake easily, and sift some granulated sugar on the surface before putting in the oven and the cakes will come out nicely glazed. One will serve to slice for pudding with sauce, the other for cake. About 2½ pounds costs 28 to 30 cents. 548— Cream Sauce for Puddings.