Cooking for profit

July 16. Fresh raspberries (2 qts,.2o cents.) Oatmeal (2 cents.) Beefsteak (8 orders, i lb, and butter, 18 cents.) Mutton chops (11 orders, V/^ lbs, i8 cents.) Ham (6 orders, 12 ozs, equal i lb, gross, 15 cents.) Omelets and boiled eggs {20 eggs, 25 cents.) Potatoes German fried (5 cents.) Corn bread (without eggs. No. 626; 5 cents.) Buttermilk muffins (without eggs. No. 646; 22, 8 cents.) Rice batter cakes (10 cents.) Milk, cream, buttermilk 36, coffee, tea, sugar 20, butter 18, syrup 8, bread 6. Total, $2 14; 27 persons; 8J^ cents a plate. 646— Buttermilk Muffins without Eggs. 4 cups flour. I tablespoon sugar. I teaspoon salt. 1 teaspoon soda, small. 2 or 3 tablespoons melted butter or lard. 2 cups butter-milk. Mix all, beat up thoroughly — the more it is beaten the better the muffins will be — then drop spoonfuls into greased gem pans. Makes about 22 or according to size ; costs 7 or 8 cents. 647— Rice Batter Cakes. 2 large cups dry cooked rice. I large cup milk or water. 1 cup flour. 2 eggs. 2 tablespoons baking powder. Mash the rice free from lumps ; mix all and beat up well. Butter milk and soda can be used instead of baking powder, and milK. A small cup of rice raw makes the required amount. Costs 10 cents a quart, or 24 cakes. Dinner. First bill of fare. Soup — Macaroni clear (4 qts, 20 cents.) Corned beef (i lb, 10 cents.) Roast beef (i rib, 2 lbs, 25 cents.) Roast lamb (3 lbs, 30 cents.) Broiled Sweetbreads, maitre d*hotel <No. 651; Sweetbreads 19, sauce 5; 24 cents.) Green peas (garden, equal i can, seasoned, 20 cents.) Corn and tomatoes (30 cents.) ^Potatoes mashed, browned (6 cents.) Tapioca pudding (without eggs, No. 1652 ; and sauce, 12 cents.) White Mountain ice cream (2 qts, 35 cents.) Chocolate and other cake (without eggs, 20 cents.) Cherr»^, nuts, raisins, pickles, cheese Butter, bread, coffee, tea, milk, cream so- Total, $3 09; 27 persons; 11^ cents a plate. One ounce of macaroni or less to a quart is enough. Make soup stock by boiling soup bones and a bunch of vegetables anS spoonful of tomatoes in five quarts ot' water. Strain through a napkin or f.ne seive. Skim off all the fat. Boil again, season, thicken slightly with a tablespoonful of starch. Boil gently until it again becomes clear and skim well. Boil separately 4 ounces macaroni until half done (10 minutes), drain, and as It lies in the colander cut it into very short pieces all of one size. Rinse it on with hot water to get rid of crumbs and drop it in the clear soup to finish cooking. Lamb should not be used for clear soups as it makes a whitish stock. Use little burnt sugar to color if necessary. 649— Trouble with the Corned Beef. An old friend of mine went as steward to open the new and splendid Winnipegaway House at Red Lake Falls, and when I arrived there a week or two after and asked "how's everything" he said, rather sorrowfully that everything was all right, "except — blame the luck — !"