Cooking for profit

Coffee ice cream (i qt cream, sugar, coffee; 2 qts frozen 35 cents). Cake assorted (20 cents). Nuts, raisins, cheese, pickles, condiments (35 cents). Milk, cream, coffee, tea, bread, butter (55 cents). Total $4 39: 35 persons; 12^ cents a plate. 755 — Puree of White Beans or, Potage a la Conde. It is bean soup with milk- added— a cream of beans. Take : 4 cups beans. I large onion, carrot, turnip. I lb lean salt pork. 5 or 6 quarts soup stock I or 2 quarts milk. Soak the beans in water over night ; put them in with the vegetables either whole or in large pieces and boil in the soup stock until the beans are quite soft. The pork which is for seasoning need only be boiled in it an hour then taken up and kept for some other use, as for baked beans etc. Half an hour before dinner take out the vegetables and pass the soup and beans through a sieve or strainer into the soup pot. Boil the milk, add a little thickening then pour through a strainer into the puree of beans. Season and serve with small cone crusts of a very light color — dried instead of toasted. See also No. 182. The French word probably has reference to a Prince de conde who was very popular in his time. 756— Sliced Tomatoes. While it is quicker and easier to peel tomatoes if they are first scalded in hot water, they are never so good afterwards, and some people take a little more time and patience and peel them with a sharp knife without scalding. That is the best way. Keep cold and serve with pieces of ice upon them. These belong to the list of cold hors d* oeuvre or side dishes; their place in the bill of fare is after the soup when soup is the first dish named; but if raw oysters or clams precede the soup, the tomatoes, cucumbers, olives and similar articles will be written after them. Being generally placed on the table before the beginning of dinner some latitude is taken by the guests as to the time of partaking of such relishes and salads according to individual preferences. 757— Salmon au Gratin. Means that it is browned in the oven- A gratin is a baking pan ; anything gratinated is toasted or browned. Take half the salmon and lay it open without quite dividing; take off the skin with a sharp knife, moisten the fish with a little olive oil, pepper and salt, and let lie in the pan an hour or two. An hour before dinner make some fresh roast meat fat hot in the pan and bake brown in about half an hour, basting once or twice with clear butter. _ Drain away the grease, or move the fish into a clean pan. Serve small portions cut with a fish slice with tartar sauce at the side and potatoes in some special form on the same plate. 758— Potatoes a la Marechale. The name for the familiar browned whole potatoes with the difference, however, that these must be all quite round and of one size, made so by cutting out with the largest size of potato spoon which forms them large as crab apples or small tomatoes. New potatoes of a round smooth sort- scraped serve the purpose. Put them in a pan with roast meat tat and cook brown in the oven. Serve with fish or entrees. 759— Entrecote o\ Pork, Dauphinoise. Entrecote signifies choice piece, middle cut, the cut between the ribs, generally applied to beef. The use of it is to intimate that it is not plain roast pork but something seasoned.