Cooking for profit

^ cup butter. 3 whites of eggs. 3 tablespoons brandy or little flavoring extract. It is hard sauce (No. 177) improved by having whipped white of egg stirred in while It is still soft. It should be made the last thing before dinner and then kept cold as the whites go down with standing. 734— Pound Cakes, Assorted Kinds. 4 cups sugar — light weight of 2 pounds. 4 small cups butter — i^ pounds. 20 eggs. 8 rounded cups flour— 2 pounds good weight. Warm the butter and sugar to soften, then stir them to a cream, add eggs two at a time and work them in, then the flour. No powder or raising of any kind wanted but a good beating at the last to make the cake fine grained, and pound cake should not be flavored. Having made the above you can bake part of it m a deep mould for pound cake; spread some on jelly cake pans for jelly cake or any other kind of layer cake; bake one sheet thin on a baking pan and frost over when done for meringue cake, put citron, raisins or currants in some of it, or mix in some melted chocolate. Dinner. July 23. Soup — Puree of green peas, or potage St. Germaine (6 qts, 36 cents.) Fillets of whiteflsh with fine herbs (3 lbs, net 30, mushrooms, etc., 15; 45 cents.) Potatoes, Victoria. Boiled tongue and corn beef (2 orders, ID cents counting waste.) Roast beef (end of loin 2 lbs, 28 cents.) Roast pork, apple sauce {2% Ids, and sauce, 35 cents.) Escalopes of veal, sauce Bearnaise (2 lbs, veals net 30, breading, and butter to baste 10, sauce 10; 28 orders, 50 cents.) Deviled ham, puree of potatoes (6 orders, 8 ozs, 12 cents.) Summer beets (3 large and sauce 6 cents.) Green peas, com, tomatoes, potatoes (with seasonings, 50 cents.) Boiled spice pudding, golden sauce (3 lbs, 20, and sauce 9 ; 29 cents.) Gooseberry jelly tarts (22 tarts, 20 cents.) Frozen custard (with milk, little cheaper than cream, 2 qts, and freezing, 34 cents.) Cake, crackers, cheese, bread, butter Milk, cream 34, coffee, tea, sugar 14. Total, $4 33; 34 persons; nearly 13 cents a plate. 735— Puree of Green Peas Soup, or Potage St. Germaine. Boil 3 pints of dry peas of a good green color, or 5 pints of fresh green peas in 5 quarts of clear soup stock. Put in a piece of salt pork, about half a pound and a handful of soup vegetables. When the peas are thoroughly done take out the pork, which can be used as boiled meat, and pass the soup and peas through a fine strainer or seive into the soup pot. Season, and keep hot without boiling. Serve toasted bread (croutons) cut very small, a few in each plate, or the kind made as follows. 736— Croutons Soufflees. These are little squares of fine pufT paste, cut no larger than white beans, thrown into hot lard and fried of a very light color. 737— Fillets of Whitefish with Fine Herbs. '*Fine herbs" as applied to several dishes and to "sauce aux fines herbes," means mushrooms,shalots or green onions and parsley minced and mixed together in a light brown sa' ce. Take whitefish when fresh and firm, cut the two sides from the back bone, then holding them flat on the table slice them the flat way again with a very sharp knife to make thin, broad pieces, (jut these in strips, double them as you place them in the buttered baking pan to have the boned side up and lean one against the other until the pan is full.