Cooking for profit

^ cup yeast— or i cent's worth-compressed. I tablespoon melted lard. Same of syrup— (to make them brown easily.) Y'z teaspoon salt. Mix all the ingredients together like setting sponge for bread— with very cold water if made over night for breakfast, or else 6 hours before the meal with warm. Beat thoroughly both at time of mixing and just before baking. Cold weather prevails; "it rains and the wind is never weary." The 'bus will not go to the trains to-day. The driver has started with a wagon to a distant town to buy brick wherewith to. build two chimneys in the cottages occupied by the shivering guests of the house, that they may have fires. At present they are huddled around the dining room fireplace. Hope they have some among them "whose smiles can make a summer," for we need one, badly. Hard Times Dinner. But it was all good, and nobody would ever suspect that there was a paucity of material or omission of the usual ingredients. Pearl barley soup (No. 628; 5 qts, 20 cents.) Roast beef (rib ends, i^ lbs, 15 cents.) Roast lamb (brisket, shoulder, left when ribs were taken for chops; 5 lbs, 50 cents.) Macaroni and cheese (without eggs or butter; No. 629; 9 cents.) Potatoes in cream sauce (5 cents.) Tomatoes (i can, 15 cents.) Corn (1 can, 15 cents.) Pumpkin pie (No. 630; without eggs or butter; 3 large; 24 cuts, 24 cents.) Plain boiled rice pudding (No. 631, without eggs; 3 pints, 14 cents; sauce 4 — 18 cents.) Coffee 10, tea 3, milk 4 qts, 12, cream I qt, 20, butter average 15, bread 6, cheese ^. Total, $242; 24 persons; 10 cents a plate. 628— Pearl Barley Soup. 4 quarts soup stock. I quart milk. 5 tablespoons barley. I cupful minced vegetables. I ounce butter. Salt ; cayenne. It is a white soup suitable to 'be made with mutton or lamb. To obtain the stock boil any spare pieces of meat in 5 quarts of water for 2 hours. Put in a small turnip, onion and carrot, and stalk of celery. Strain, skim, add the milk. Boil the barley separately. A teaspoonful to each quart is enough. Pour off the bluish barley water and put the barley in the soup. Mince a few spoonfuls of different colored vegetables, such as string beans, young carrots, white turnips, green onions, add them to the soup^ and boil half an hour. Skim while boiling. Season and add butter. -Macaroni and Cheese without Eggs. . "I never could understand,** said Mrs. Tingee, one day, "how the Italians can be so poor, as the papers say they are, and yet eat so much macaroni as the papers tell us they do : I should think it would break them up buying eggs to cook it with. But then," she added reflectively, * 'sometimes the papers say things that ain't so. Do you cook macaroni sometimes?" "Yes ma'am, quite often." "Do you put cheese initi", "Yes.'' "And eggs?" "Yes ; and butter and milk and tomatoes and gravy and oysters and chicken and many more things." "Ah; I had a girl once who wanted to make a dish of macaroni and I kept lay- ing off to get the things together, but, somehow, I never did. Do you know, a friend of mine told me she once knew a hotel cook who never made a dish of macaroni without putting eight eggs in it ! Do you think that "/as true?"