Cooking for profit

Chop half a can of mushrooms, four young onions and handful of parsley together and strew them among the fillets, also, a dredging of salt and pepper, some bits of butter and the liquor from the can of mushrooms. Bake about half an hour, basting twice with a little light colored ^s veal gravy. Serve one fillet and potatoes in some special form on the same plate. 738— Potatoes a la Victoria. They are balls of mashed potato egged on top and baked. Boil 4 potatoes, drain off and mash them with the raw yolk of an egg, pinch of salt and slight grating of nutmeg. Make in round balls about the size of walnuts, place in a baking pan, egg over the tops and a few minutes before dinner Put them in the oven to bake a light brown. Serve one or two with fish or use to garnish entrees. 739— Escalopes of Veal a la Bearnaise. The slices must be thin and of a choice cut to look well ; scraps and fragments will make other dishes ; the leg or best meat of the loin and ribs will make escalopes. Cut like small thin steaks about half as large asthe palniof the hand, season with a dredging of spiced salt, or with salt and pepper only, egg and bread them in cracker meal, lay in a buttered pan, moisten with oil, clear butter or fresh roast meat fat ; brown them handsomely in the oven. Place a spoonful of sauce in the individual dish, the veal in that and ornament with either fried bread in fancy torm or pastry leaves or lemon. 740— Sauce Bearnaise. It is a thick yellow sauce that looks like tartar sauce or mayonaise, but hot and contains minced shalots, mushrooms, truffles and parsley. Put into a small bright saucepan 4 tablespoons vinegar and I of minced young onions, and boil; add 2 ounces best butter (large egg size) and then 4 yolks and stir over the fire until it begins to thicken ; add I tablespoonful each of minced mushrooms and truffles, little salt, cayenne and finely minced parsley. It is to be cooked enough to set the egg yolks to a buttery thickness, but not enough to cause them to break into curds. I here was a king called Henr}^ the Bearnaise. The word refers either to him or his country. 741— Deviled Ham with Puree of Potato. Thin slices ham half the size that are used for breakfast will do for this. Spread them with French mustard, largely diluted with oil and vinegar, or with common mustard as if for sandwiches, lay in a pan and cook them in the oven. Dish a spoonful of mashed potato (sweet potato is better) and a slice of the deviled ham pressed down on it. 742— Boiled Spica Pudding. 4 cups flour — a pound. 2 cups minced suet— 6 ounces. I cup molasses— >^ pound. I heaping cup raisins — ^ pound. I tablespoon mixed ground spices—cinnamon, nutmeg, cloves, alspice or whichever may be at hand. I small teaspoon soda, same of salt. I cup milk. I egg. Mix the suet and flour together, put in soda, salt, spices; cut the raisins in halves and throw in. Stir together the egg, milk and molasses, mix up the dry stuff with them, stir thoroughly. Tie up in a pudding bag, leaving a little room to swell, boil 4 or 5 hours. Puddings of this sort should be made before breakfast or over night that they may have plenty of time to boil. They are light, rich and cheap, using the surplus suet from the meat. Costs 19 cents for three 3 lbs. or 2 quarts.