Cooking for profit

soup stock, cut into large dice. Boiled a ladleful of stock with teaspoonful minced onion, put the cut meat in and seasoned with salt and pepper. Made white sauce of ladleful of the finished soup (to save time) with cream, butter, thickening and scrap broken nutmeg and a tablespoon of mushroom catsup (private stock from the cook's valise) and poured it to the lamb. Serve with cut shapes of fried bread for border and a sprinkling of green peas. cents each. 603— Fancy Shapes of Fried Bread. These may be very ornamental if fried to a clean, bright yellow-brown color in the clear oil of butter or in lard. Cut slices of bread in diamond shapes or six sided and cut out the middle, then divide by a cut across and you have a border for each end of the dish and the filling will be in the middle, or, cut thin slices and then take a scallop-edge cutter and cut out crescent shapes and fry them. Supper. Broiled Pickerel (3 lbs, gross, and butter, 30 cents.) Beefsteak (6 orders 12 ozs, n cents.) Cold meats (6 orders, charged dinner.) Codfish in cream (4 orders, 3 cents.) Baked potatoes (3 cents.) Butter rolls (No. 607 ; 20 cents.) Raspberries and cream (2 qts, berries 25, sugar 5, cream 20; 50 cents.) Plam white cake (No. 609; 2 lbs, 17 cents.) ' Butter 5, milk, cream 20, coffee, tea, bread, sugar 15. Total, $1 74; 25 persons; 7 cents a plate. 604— Raspberry Meringue. Bought Wild raspberries at 12 cents a quart. Meringue is best made with cake as at Nos. 195, and 395, but having paste left over from shortcake trimmings of previous day used that. Lined two shallow pans with thin crust and baked light colored. Spread them both with one quart berries mixed with half cup sugar. Whipped 8 whites, stirred in 8 teaspoons sugar, spread on top and baked lightly. Made 24 cuts ; cost i J^ cents each. Serve with cream. 606— Broiled Pickerel Potatoes. with French Pickerel is a firmer fish than Mackinaw trout, less oily than whitefish and preferred by many. Split by cutting down both sides of the back bone. Cut each half in three or four, dip in flour, put in the hinged wire broiler, broil both sides and brush with butter. Serve with a few crisp "Francaise'' potatoes in the plate. 607— Butter Rolls. 605— Vanilla Ice Cream. I quart milk. 8 yolks (left from raspberry meringne.) I heaping cup sugar. I pint cream. Vanilla extract i tablespoon. Made rich boiled custard of the milk, sugar and yolks (No. 200) strained into treezer, added the cream and flavor. Takes half hour to freeze and half hour more to stand and become firm, 3 quarts after freezing, 8 orders to a quart, ij^ Sometimes called tea cake, and also Sally Lunn. 2 pounds light bread dough. I ounce sugar—a spoonful. 4 ounces butter—1/4 cup. 3 yolks of eggs. I teacup milk or cream. I pound flour to work in. Take the dough, already light, 4 hours before the meal, mix in all the ingredients. Let rise 2 hours. Knead, then make the dough into round balls and roll them flat. Brush over with melted butter and place two of the flats together, one on the other. Press in the center. Rise an hour, and bake. When done, slip a thin shaving of fresh butter inside each and brush the top over slightly, too. Should be made very small if to serve whole, or as large as saucers, to cut. Makes 8 large enough to cut in 4. Cost buttered 20 cents.