Cooking for profit

Split the fish, remove all bones, season with fine salt, cayenne and drops of lemon juice. Mix together 2 cups cracker meal and i cup grated or finely minced cheese (any kind.) Dip the sides of the fish in beaten egg in a shallow pan, then in the cracker dust mixture and let lie in it awhile. Spread a baking pan with soft butter, lay the fish in and bake slowly, basting once with melted butter. The pan should be roomy that the pieces of fish may not be crowded together. Serve hot and crisp without sauce, but with potatoes in the same plate. 671— Nantaise Potatoes. Scoop out fluted berry shapes of raw potatoes with a potato spoon, put them in a saucepan with a lump of butter and let simmer in it until done, then pour ofi the butter, set the potatoes in the oven to brown slightly. Sprinkle with minced parsley. Serve with fish. Nantaise has reference to the city of Nantes, in France. 672— Lamb Cutlets with Puree of Green Peas. Take the best shaped lamb chops, trim nicely and flatten, season, dip in flour and have them ready in a frying pan with very little fat from the roasting meats. Mash some very green cooked peas through a seive, season with butter and white pepper, drop a pear shaj)ed spoonful of this green puree in each individual dish, shape and smooth it a little, fry (saute) the lamb chops, lay one on top of the puree, press down slightly, pour a spoonful of light brown sauce around the base in the dish. 673— Scrambled Sweetbreads Pastry Borders in Small and fragmentary sweetbreads that cannot be sliced can be used this way. Cut them in dice, put in a frying pan with butter and eggs, salt, pepper, scramble same as eggs, not too dry, add a squeeze of lemon juice and little minced parsley. Roll out scraps oi pie paste, cut out crescent shapes with a scolloped cake cutter and bake them. Serve the sweetbreads in flat dishes with pastry crescents at each end. 1/4 pound bread crumbs minced fine—about 4 cups. 1/4 pound chopped suet—1 cup. 6 ounces raisins or currants—1 cup. Same of chopped apples. Nutmeg—about 1/8 grated. Mix the above together dry, then beat up in another bowl: 4 eggs. 6 tablespoons milk or water. 3 tablespoons sugar. Minced lemon peel, or a little extract if at hand. Stir all well together; tie up in a pudding cloth and boil 4 hours. Serve with hard sauce or any other plum pudding sauce. 674— Dried Lima Beans. The dried are better than the canned. They are not hard to cook either. Soak a cupful in water a few hours and boil about an hour. Drain off and season in the same way as peas, that is, sometimes with cream sauce, sometimes with butter only or, with small pieces of bacon or salt pork stewed in them. Should they prove to be of a sample difficult to boil soft add a small piece of baking soda to the water they are boiled in. 675— Eve's Pudding. It is a good sort of boiled plum pudding, not so rich and heavy ; is cinnamon colored when made right. It is well worth while to weigh the ingredients as they are uncertain things to measure. 676— Raspberry Butter Sauce. Make hard sauce in the usual manner (No. 177) and stir in enough of the syrup from scarlet raspberries to color and flavor it. 677— White Cocoanut Custard.