Cooking for profit

A puree is a paste or pulp like mashed potatoes and a puree soup is one thickened by having a puree of vegetables or perhaps of fowl or game stirred into it; a plain tomato soup may be thin and clear enough to show up green peas, rice or other additions, but a puree soup is thick, more like tomato sauce. These explanations will do to refer to again. The butcher over at "the Glen would . sell us a beef shank for 12 or 15 cents, ( but as that is a distance of four miles we | must either say, "can't make soup," or do this way. Take the bone of the short loin of beef, (all the meat for steaks having been cut off raw,) the piece of shoulder off the rib loast, bone out of the veal, shanks of mutton, small piece of ham, all raw. Wash in cold water, and reject every piece that has become stale and dark through exposure to the air. Put them into a large pot with two gallons of cold water and set on to boil between 8 and 9 o'clock in the morning. Skim when it begins to boil. These bones we will count worth 10 cents. The flavors which "go well" with tomatoes are onions, ham, garlic, cloves, green and red peppers, allspice, clams, lamb, walnut catsup, anchovies. Not to be used all at once. Into the soup pot you had better put one onion, six cloves, piece of turnip and carrot and a three pound can of tomatoes (15 cents) or fresh tomatoes to that amount and let boil with the meat and bones until near dinner time, then add flour-and-water thickening a spoonful at a time until it seems thick enough, and season with salt and cayenne. The soup is then ready to be strained and freed from grease. Take a clean soup pot and set a strainer over it. A colander-shaped strainer at least as fine as a flour seive should be used, or one of perforated tin, finer still. You can hurry the soup and all such mixtures through by rapidly striking the strainer edge with an iron 584 — Duchess and Conde Crusts nr Croutons. These are the names given by the French to what English cooks call "sippets of fried bread." Cut bread in thin slices without crust, then in dice no larger than navy beans. If you diop them for a few seconds, into hot clarified butter, oil or lard and fry them light brown they are duchess crusts, if, instead, you put them in a pan in the oven and bake them brown like toast they are conde crusts. They are to eat in soup instead of crackers. 5£ 5— Macaroni and Cheese— Ordinary. This makes 12 orders at a cost of one cent each. 5^ pound macaroni.' 2 ounces cheese — a small cup grated OJ minced. 2 ounces butter — size of an egg, I cup milk. I spoonful flour thickening. I egg, salt, cracker crumbs. Set on a saucepan of water and when it boils put in the macaroni broken in pieces. Cook 20 minutes then drain in a colander. Get a pan or deep dish that holds about three pints, butter it, put in the macaroni, the cheese minced fine and butter in small bits, mix them with a fork. Break the egg in a bowl, add a cooking-spoonful of flour thickening and beat while pouring in the milk, add it to the macaroni, dredge cracker meal over the surface and bake until the liquid is set and surface brown.