Cooking for profit

4. Pour the jelly upon the thin sliced meat in large platter, just enough to cover, set it on ice and when it has become firm cut out the slices with the coating of jelly upon them and ornament the edges with minced jelly and parsley. 5. Take a soUd boneless piece of cooked and pressed meat like head cheese, pressed corned beef or tongue, boned turkey or chicken or liver pate and put it in a mould or pan that is a little too large for it, fill up the mould with melted jelly — there should be a quarer inch or more space for the jelly on all sides and underneath — make it quite cold, turn out by first dipping the mould a moment in warm water and then slice the meat with border of jelly adhering to each slice. 697— To Clarify Jelly without Eggs. Use lean beef chopped fine, about 4 ounces to a quart, This is the way ^ fine consommes are made clear, and it is as good for jelly. Mix the minced beef thoroughly with a little cold water, stir it into the jelly after it has been boiled once, (without any white of eggs) then boil again and strain through the jelly bag. It is the albumen in beef that has the effect in clearing the fluid it is boiled "But won't it make it taste?" somebody says, as the mineed beef goes into the sweet jelly. "No ; only like calf s foot jelly ;" indeed it is an improvement, for all gelatine has a slightly unpleasant flavor which the fresh beef removes. Of course if white of eggs can be had as well as not there is no need to resort to the substitute, yet, it is often very convenient to know how to do without. 698— Tongue Sandwiches, Make dough as for French rolls, after the last kneading roll it out extremely thin, brush the sheet all over with melted butter and double it upon itself; roll it again and when it has stood a minute or two to lose the tendency to draw out of shape cut out with a biscuit cuttei, place in pans, brush over with butter, rise nearly an hour and bake. These are flat round rolls that will pull apart when done. Spread one half with butter the other with potted tongue and put them together. Or, use potted tongue with plain sliced bread. 639— Potted Tongue. Boil a corned tongue 3 hours, if a beef tongue, or until tender. Dip it in cold water and peel off the skin. Cut up and mince small, then pound it to a paste. Melt two large cupfuls of butter and prepare a teaspoonful of mixed ground spices, half mace and the rest cloves, nutmeg and cayenne. Add the spices to the tongue, and a little salt besides, and most of the clear part of the melted butter, and pound it all together. Press it into cups or small jars tightly to exclude the air and pour the rest of the clear butter on top. Keep covered in a cool place. 700— Lobster Salad Mayonnaise. Cut white heart lettuce in shreds and across quite fine ; break about the same amount of lobster in small pieces but without mashing it, season both with celery, celery-salt, salt, cayenne, oil and vinegar enough to moisten, mix together, serve on individual dishes ornamented with cooked beets stamped out in shapes. Can be made Likewise with finely minced cabbage with some thick cream, salt and pepper stirred in and the lobster on top. 701— Panachee, or Tri-colored Cream.