Cooking for profit

Cut tender chickens in joints, pepper and salt and roll in flour, either fry or bake brown, using enough oil, clarified butler or drippings to baste with. Make yellow fricassee sauce — that is, white sauce with yolk of.egg added and lemon juice and cayenne, and prepare a pint cupful of Parisienpe potatoes. Serve sauce in the dish, piece of chicken in it, potatoes around and, if wished, decorate further with button mushrooms same size as the potatoes. Fricassee, is the French word for fry, and seems to have meant fried chicken with sauce at first, but fricassees are variously put up. The term "Parisienne," is one of the convenient designations that, like "a la Russe," means but little and does no harm. Two chickens can be cut into 28 or 30 pieces. 724 — Haricot of Mutton, Bourgeoise. Haricot, is the name of a stew of meat with vegetables in it. Bourgeoise signifies that it is common — in family style. Haricots is also the French for beans. Cut up the breast and neck of mutton, brown it first in a pan either in oven or on top of stove, with frequent stirring. Then put in a saucepan with turnip, carrot and onion cut in large pieces. Stew till tender, season plainly with salt and pepper and thicken the liquor. 725 — Beets Plain. Boil the beets, peel in cold water, cut them in dice size of cherries, season with salt and one spoonful of roast meat fat shaken about in them to keep them from drying out and serve so without sauce. 726 — Tapioca Custard Pudding. I heaping cup tapioca — J^ pound. 6 cups milk — 3 pints. ^ cup sugar — 4 ounces. I ounce butter — small egg size. 4 eggs, or 8 yolks. Crush the tapioca, if the large and rough kind; put it to soak in half the milk for 2 hours. Boil the other half the milk with the sugar in it, stir in the soaked tapioca, let simmer slowly at the side or in a pan of boiling water for half an hour, or until the tapioca is become transparent and well cooked. Then stir in the butter and eggs and bake. Serve with sauce. This makes over 2 quarts, about 24 portions, costs 20 cents; with sauce i^ cents each person. Dinner. July 22. Soup — Barley, a la Princesse (6 qts, 30 cents.) Whitefish, a 1' Espagnole (3^ lbs, gross, and sauce, 35 cents.) Julienne potatoes. Boiled meats (nominal to fill bill, rarely ordered.) Roast beef (i rib, 2^ lbs, 30 cents.) Roast lamb (4^4 lbs, 50 cents.) Fricassee of veal, Francaise (15 orders, i^ lbs, with sauce, and garnishing, 25 cents.) Brochettes of liver, Bretonne (10 orders, 1½ lbs, 18 cents.) Marrowfat peas 20, string beans 8 corn I can 15 potatoes 9—60 cents. Boiled suet pudding, silver sauce (pudding 20 sauce 16 — 36 cents.) Covered lemon pie (No. 22; 2 pies, 16 cents.) Vanilla ice cream (1½ pints cream and milk, etc., 35 cents.) Assorted cake (15 cents.) Nuts, raisins, cheese, crackers, condiments (average, 35 cents. ) Milk, cream 34, butter, bread 14, coffee, tea, sugar 14. Total, $4 38; 34 persons; about 13 cents a plate. . 727 — Barley Soup a la Princess or Consomme a l'Orge. Prepare 5 quarts of clear consomme; boil ½ cup pearl barley^ separately until well done, then wash it in a colander in plently of water. Cut a piece of carrot and turnip in fine dice no larger than the barley grains and boil a few minutes, S3