Cooking for profit

751— Epigramme of Lamb a T Allemande. ^It is lamb stew with German dumplingsAllemande signifying German. The sauce is light yellow, the dumplings raised with yeast and strained separately. Chop the breast of lamb into strips, then into pieces of 3 or 4 ribs, wash, stew with a few cut vegetables and season. Take out the meat when done — which will be in less than an hour if young lamb, strain the liquor, add a thickening of flour and 2 yolks. Let the yolks be added after the tlour has boiled up in it and do not let boil again. Throw in a little minced parsley and pour the sauce over the pieces of meat. Serve one piece of lamb with sauce ana a dumpling at one end. German Dumplings without Lggs or Powder. Leave out a piece of roll dough from the breakfast breads and keep ic cool. About 2 hours before dinner make it out in round balls, set them in steamers, taking care not to cover all the holes, grease the tops to prevent drying, let rise an hour, steam about fifteen minutes. Serve as pot pie dumplings or in such dishes as the preceding, or with sweet sauce or fruit or butter and sugar to take the place of pudding. 753— Queen Fritters Beignets Souffles. I cup water— >^ pint full measure. 2 ounces butter or lard — large egg size. I round cup flour — 4 ounces. 5 eggs. Set the water on to boil in a saucepan and the butter (or lard) in ic. Stir in the flour all at once and work the paste thus made with a spoon till smooth and well cooked . Take it from the fire and work in the eggs one at a time, beating in one well before adding another, and when all are in beat the mixture thoroughly against the side of the saucepan. Make some lard hot. It will take half a saucepanful. Drop pieces of the batter about as large as eggs and watch them swell and expand in the hot lard and become hollow and light. Only four or five at a time can be fried because they need plenty of room. If dropped small, say, not much larger than a walnut, the above will make 25 fritters. They show their remarkable lightness better, however, when made larger. 754— Sauce Sabayon. Boil together i cup sugar and 54 cup water and thicken with cornstarch. Beat 2 or 3 yolks in a bowl with 4 tablespoons of wine and 2 of sugar; when it is frothy with beating pour the thickened sauce to it, whisk again and serve as sauce to fritters and puddings. Other flavorings can be used, rum is frequently employed or brandy when for jjlum pudding. The golden sauce No. 743 is nearly the same thing if whisked to a foam, and does not require liquor or wine — which suits a temperance house like this we are writing of. Dinner. July 25. Soup — Puree of white beans or, potage a la conde (6 qts 30 cents). Sliced tomato and cucumber (10 cents). Salmon au gratin, tartar sauce (3 lbs net @18, breading and bauce 53 cents). Potatoes, mareschale. Boiled ham with greens (7 orders, i lb ham 15, with greens 20 cents). Roast beef (2 ribs 3 lbs 36 cents). Veal with dressing (i^ ibs 20 cents). Entrecote of pork, Dauphinoise (3 lbs net 40, with dressing 45). Kromeskits a la Russe (8 orders 16 cents). Green peas 15, string beans 5, rice with cream 6, tomatoes 8, potatoes 12 (46 cents). Boiled farina pudding, lemon sauce (3 pts 12, with sauce 18 cents).