Cooking for profit

Pineapple fritters (2 cans pineapple 50, batter, frying ro, sauce 7 , 30 fritters 67 cents.) Raspberry tarts (small open pies, puff paste, cut in three; 18 orders 27 cents.) Vanilla jelly (i qt 25 cents.) Chocolate ice cream (3 pints cream, i pint milk 2 oz chocolate etc, 60 cents.) Cakes assorted (i lb 10 cents) Milk, cream, buttermilk (40 cents.) Nuts, raisins, cheese, crackers, condiments (38 cents.) Coffee, tea, butter, bread, sngar (32 cents.) Total $6,36; 43 persons, nearly 15 cents a plate. 829— Consomme Calcutta. Clear consomme with a teaspoonful of pulp of tomato curry, and cayenne (or Tobasco or Chili sauce) in each plate. Make and clarify the consomme according to directions for royal at No 139 with the difference that either fowls roasted brown or brown glaze made by boiling down meat, or else the prepared extract of meat should be used to make good consomme and coloring substitutes omitted; for a light brown color is to be obtained by some means and meat extract is the best where a choice of materials for soup making is not offered. The consomme having been prepared rub some tomatoes through a coarse strainer, drain away part of the juice and simmer down the pulp until it is thick ; add a teaspoon of curry powder and a good pinch of cayenne and salt. ,Drop a little into the consomme on serving in the plates, without mixing them. 830— Fillets of Sole, a la Tartare. The sole is a flat-fish much esteemed in the seaports where it is khown and often represented by some good substitute in the interiors where it is not known. The fillets are the boneless strips of fish left when the broad spine has been cut out and fins removed. Roll up the thin fillets, trim one end of the roll so that they will stand, dip in beaten egg and cracker meal and allow to pass inside to stick the wrap together, set them in a baking pan, make some lard hot and pour around the fillets and so bake them brown in the oven. But if you have a proper fry-basket you can fry them in the usual manner without their losing shape. When done drain on a sheet of paper laid in a pan, sprinkle with fine salt and serve hot with some special form of potatoes in the same plate, and tartar sauce in a buttei chip, separately. 831— Potatoes a la Duchesse. Take 4 or 5 potatoes out of the dinner steamer and mash them with a seasoning of salt, the yolk of an egg and grating of nutmeg or pinch of ground mace. When perfectly smooth roll it on the floui board, cut off balls larger than walnuts, flatten and pinch them up to a thick leaf shape, mark the tops with back of the knife, set in a buttered pan. wash over with egg and bake to a fine color . Serve with fish 9r with entrees, as an ornamental garnish. 832— Scrambled Sweetbreads with Puree of Peas. Cut up cooked sweetbreads into large dice and put them in a buttered pan into about half the amount of raw eggs, or 5 eggs to a pound of sweetbreads. Grate in a little nutmeg, add salt and pepper and keep covered until time to cook. Mash some green peas — the greener the better, but those left over from the previous day are as good as if newly cooked — and rub them through a strainer adding a little hot broth or white sauce to help pass the puree; season and set it to get warm.