Cooking for profit

Prepare stock over night that the soup may be ready in good time in the forenoon, to allow it to simmer and have frequent skimming to brighten it. The stock may be made by boiling the lower portion of round of beef (2 lbs., 15 cents) with other beef trimmings and a veal bone ; a bayleaf and six cloves and an onion. _ Strain and skim, boil and add a thickening of brown roux if you can have good butter, or of baked flour, or common flpur-and-water. Cut 2 small cups of different soup vegetables in small dice and the same of the cold boiled beef out of the stock pot. Simmer at least an hour; skim often, season, and at last add a tablespoon of walnut catsup, and half a lemon cut in small slices. 660— Whitelish, Point Shirley Style. The fish are split in halves, laid open, seasoned, baked in a buttered dripping pan, egged over while baking and spread with softened butter and minced parsley when done. Divide in portions with a broad fish slice; serve on small plates with a spoonful of mashed potato in the same plate. 661— Bacon and Greens. A small quantity of greens, not enough to serve as a vegetable with every order, fills up a gap in this way and will seldom be called upon when other dishes are numerous. Boil the bacon with the corned beef first, then with the beet, radish or turnip greens. Serve a slice on each dish of greens. 662— Veal Patties, Bechamel. The term bechamel attached to a dish signifies that it is in cream sauce and consequently white; thus the white oyster patties. No. 327, are a la Bechamel in a bill of fare. It is the name of a French steward or cook, who brought ^ cream sauce into notice; but to be genuine the sauce should be but half cream, the other half seasoned broth boiled down_ strong and clarified. Cut cooked veal in neat dice, put it in bechamel sauce well seasoned and fill patty shells wich it same as oysters. 663— String Beans, German Style. Snap short and boil an hour. Instead of butter or cream sauce to finish cut up some bacon or salt pork quite small, and boil with the beans after pouring off the first water. 664— Baked Sponge Pudding. Make butter sponge cake, No. 561. Bake in shallow tins. Sift granulated sugar over before baking and it will come out glazed. Cut in small square blocks and serve with red syrup made of cherry juice, water and sugar. 665— Cherry Pie, Country Style. brown color than it will take on without. It is a firm fish and rather dry when broiled, but preferred so by many to whitefish or other oily kinds. Split lengthwise, divide each side in two or three, flour, and while broiling baste with a brush dipped in butter. Small ones may be broiled whole, the head being left on, and larger ones for restaurant orders partly broiled, and finished in the oven or wholly broiled by being wrapped in buttered paper,allowing plenty of time. Roll the paste thin, line the largest pie pan. Put in 2 cups of pitted cherries Taw, spread sugar over, cover with a thin crust, bake slowly and well but light colored. Supper Oatmeal (2 cups raw, 4 cents.) Broiled bass (11 orders, 2 fishes, 3 lbs, gross, and butter, 30 cents.) Beefsteak (3 orders, 7 cents.) Cold corned beef (4 orders, charged dinner.) Potatoes (pats and cold fried, charged dinner.) Biscuits (20, buttermilk, 9 cents.)