About half a can with each beefsteak. Drain the mushrooms from their liquor and fry (saute) them in a small frying pan with a little butter. Add pepper and salt. When they have acquired a slight color draw them to one side of the pan, put in a heaping teappoonful of flour and rub it smooth in the hot butter, still keeping the pan over the fire, and when the flour has become slightly browned pour in the mushroom liquor gradually and a few spoonfuls of water. Shake in the mushrooms, let all boil up, squeeze in the juice of a quarter of a lemon✪ Mushrooms With Steak Orders and pour over the beefsteak in the dish. Cost of mushrooms. Canned mush- rooms are all imported. There are arti- ficial caves near Paris where the culti- vated mushroom beds are over 8«iven miles long. Several different grades of the canned goods are on the market ranging in price from about $25 to $33 per case of 100 cans (tins they are called iDy the English). The low priced article is made up largely of mushroom stalks and large open mushrooms. These have to be cut in pieces to serve with steaks. They do well to mince for mushroom sauce. The finer goods are mostly small buttons and are white, beside being more solidly packed. A third of a can of the best goods will generally make a better dish than half a can of the low gr^de. Retail price from 30c to 40c per can. Cost of mushrooms with beefsteak as above should be 15c, or according to buying rate. 49— Oysters with Steak Orders. Price in first-class restaurants 20c to 25c, additional each person. The oysters, -J dozen if large or a lar- ger number of small are in a brown oys- COOKING FOR PROFIT. 21 ter sauce prepared the same as the mushrooms in preceedin^ article or in detail. A heaping tablespoon of flour will thicken a cupful of liquor; only 2-thirds of that amount is wanted, therefore, put a rounded spoonful of flour and the same of butter together in a small frying pan and stir them over the fire until they are light brown and not in the slightest de- gree burnt. Then pour in graduall}^ nearly a cupful of oyster liquor✪ Oysters with Steak Orders and water, stir to mix and season with salt and pepper, then put in the -^ dozen or more of oysters and when they are at boiling heat pour them over the steak. Cost of material — oysters 6, butter 3, flour and seasonings 1, 10c. 50— French Pease with Steak Orders. Price in first-class restaurants 20c to 25c additional each person. About -^ can of cease with each beef- steak. Throw away the water and put the pease into a small saucepan with an ounce of butter and little salt, shake them over the fire until hot and pour over and around the steak. For pease a la Francaise the difference is that a little cream sauce must be made first with a spoonful of flour and the same of butter stirred together over the fire but not browned, and a half cup of milk✪ French Pease with Steak Orders added ; then put in the pease and let it get hot.

AI-modernized reading of the original text

About half a can with each beefsteak. Drain the mushrooms from their liquor and fry (saute) them in a small frying pan with a little butter. Add pepper and salt. When they have acquired a slight color draw them to one side of the pan, put in a heaping teaspoonful of flour and rub it smooth in the hot butter, still keeping the pan over the fire, and when the flour has become slightly browned pour in the mushroom liquor gradually and a few spoonfuls of water. Shake in the mushrooms, let all boil up, squeeze in the juice of a quarter of a lemon and pour over the beefsteak in the dish. Cost of mushrooms. Canned mushrooms are all imported. There are artificial caves near Paris where the cultivated mushroom beds are over seven miles long. Several different grades of the canned goods are on the market ranging in price from about $25 to $33 per case of 100 cans (tins they are called iDy the English). The low priced article is made up largely of mushroom stalks and large open mushrooms. These have to be cut in pieces to serve with steaks. They do well to mince for mushroom sauce. The finer goods are mostly small buttons and are white, beside being more solidly packed. A third of a can of the best goods will generally make a better dish than half a can of the low grade. Retail price from 30c to 40c per can. Cost of mushrooms with beefsteak as above should be 15c, or according to buying rate. 49— Oysters with Steak Orders. Price in first-class restaurants 20c to 25c, additional each person. The oysters, -J dozen if large or a larger number of small are in a brown oys- ter sauce prepared the same as the mushrooms in preceding article or in detail. A heaping tablespoon of flour will thicken a cupful of liquor; only 2-thirds of that amount is wanted, therefore, put a rounded spoonful of flour and the same of butter together in a small frying pan and stir them over the fire until they are light brown and not in the slightest degree burnt. Then pour in graduall}^ nearly a cupful of oyster liquor and water, stir to mix and season with salt and pepper, then put in the -^ dozen or more of oysters and when they are at boiling heat pour them over the steak. Cost of material — oysters 6, butter 3, flour and seasonings 1, 10c. 50— French Pease with Steak Orders. Price in first-class restaurants 20c to 25c additional each person. About -^ can of cease with each beefsteak. Throw away the water and put the pease into a small saucepan with an ounce of butter and little salt, shake them over the fire until hot and pour over and around the steak. For pease a la Francaise the difference is that a little cream sauce must be made first with a spoonful of flour and the same of butter stirred together over the fire but not browned, and a half cup of milk added ; then put in the pease and let it get hot.

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Mushrooms With Steak OrdersOysters with Steak OrdersFrench Pease with Steak Orders

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