Cooking for profit

Cut as many thin slices lengthwise of the fish as there will be orders, which may be about two thirds the number of people, place them, doubled, close together till the dish is full. Mash potatoes with egg-yolk salt and nutmeg same as for croquettes and make a border all around and brush with egg. Mince a small onion, twice as much mushrooms, strew them amongst the fillets. Add half cup white wine to a pint or white sauce (No. 819) pour over the fish and bake on the bottom of the oven about half an hour. Serve potatoes, a fillet of fish and some of the sauce in the same plate. 815— Yorkshire Pudding with Meats. R ast A rich egg-batter pudding ; can also be served with sweet sauce. i^ cups flour — 6 ounces. 3 cups milk — i^ pints. I ounce butter, melted. 3 eggs. Salt. y^ teaspoon baking powder. Mix the flour and milk carefully not to have it full of lumps, add the melted butter, salt, ijinch of powder, the eggs well beaten and beat up thoroughly. I3utter a small baking pan and make it warm in the oven, pour the batter in only about y^ inch deep and bake 15 or 20 minutes. Water instead of milk can be used, but then a tablespoon of syrup should be added to cause it to brown quickly without drying out. Cut squares and serve with roast beei and gravy. 816— Lamb Slew, a la Jardiniere. Jardiniere is French for gardener ; the made jardiniere always implies the use of a mixed lot of vegetables. There are jardiniere cutters to be bought which cut vegetables in various fancy shapes effecting a great saving of time. Chop up the breasts and neck of lamb or mutton, stew until tender,^ let boil nearly dry, skim, season and thicken the liquor that remains. Cut carrots, white and yellow turnips, Kohl-rabi or cabbageturnips, leeks, onions and string beans, all or any of them, into dice or like peas with a scoop cutter, and boil until done, drain off and pour some Spanish sauce' or light brown sauce to them. Serve the vegetables as a border in the dish with stewed lamb in the center. 817— Green Corn Fritters. I heaped cup com. 5^ cup butter. y^ cup flour. roi I cup milk or water. I egg. Salt and pepper. Batter to fry in. The corn may be either from a can of the dry solid packed sort or else green corn shaved off the cob. Make white roux first by stirring the butter and flour over the fire, add milk to make stiff sauce, stir in the corn, season, and then put the mixture which is a stiff paste an inch deep in the pan to get cold. Cut pieces two inches long, dip in thin batter (same as if made for pancakes) and fry light colored in hot lard . Have a cupful of cream sauce ready and serve a spoonful under each fritter. Another ^nd easier way may be found by reference to the index. 818— Cabbage au Veloute. Means cabbage in white sauce, as en Espagnole means brown sauce. Chop the cabbage, season it, serve a spoonful to a dish with sauce veloute poured over it. 819— Sauce Veloute.