bought at 5c, but it is half bone If 150 pounds costs $7,50 at 5c, when ihe bone is taken out it will be 75 pounds of clear meat cosiing 10c per pound. If the bone be worth 2c per pound for soup — as doubt- less it is, the 75 pounds is worth $1,50, making the clear meat cost only 8c per pound. This meat is equally nutritious with the selected portions but is not fit for broiling, as it takes a longer time to make it tender. To make it good, slice it and lay it in a deep baking pan and fry it with drip- pings or some of the brisket fat pieces in the usual manner, with a strong season- ing of pepper and salt and a small allow- ance of onion and when it is brown on both sides fill up the pan with water and let it bake in that manner in the oven for an hour or two. The water will be re- duced to brown gravy by that time. Add a teaspoonful of flour thickening. Cost of material — | pound of meat Vvith gravy and seasonings 3J, 1 large boiled potato✪ Cheap Beefsteake ■^, bread 2, the meal 6c. Chicken and Rice a la Valenciana. Take a fresh killed fowl. Cut in small pieces, braise for twenty minutes in a saucepan. Chop very fine two onions, with two dants garlic and a fagot of parsley; add to the chicken and braise for five minutes over a slow fire Then add one pint of tomato sauce and a quarr, of soup stock and two heads of cloves. When the stock comes to boil, add a pound of rice and season to taste. Let it cook over a slow fire till done. Ladies' Lunches. For ladies' lunches a truce has been sounded to the expensive decorations of dinner cards, painted ribbons and bags for bonbons. The menu has been simplified. Chops with pease, a Spanish omelet (a delicious dish this), birds broiled, fried potatoes, mush- rooms on toast, artichokes, salads, champagne, coffee and fruit: this is now deemed a very stylish lunch for ladies, and is not overloaded. Roasted almonds, salted, make a very good relish after the sweets. Spanish Omelet. Place in. a saut^-pan one clove of a garlic, a quarter of a can of tomatoes, chopped mushrooms and chopped ^am; season with salt, pepper and cook. Break three eggs into a bowl and beat thoroughly; add a half a cup of milk, salt and pepper and make an omelette in the usual way and place in the middle the thick part of the foregoing preparation; roll your omelette on a side dish and pour the remainder around the omelette and serve. COOKING FOR PROFIT, RESTAURANT DINNER DISHES. 55— Riph Beef Soup. Price in first-class restaurants 15c large bowl, with bread. To make a gallon of soup put into a boiler a pailful of soup meat and soup bones broken up — about 10 or 12 pounds by weight — and the same measure of water — which will be 2J gallons or 20 pounds — and slowly boil until it is re- duced to about half, or 5 quarts. Then Btrain it off through a fine gravy strainer or seive into the soup-pot and skim off the fat, probably a pint or pound. If convenient and the vegetables are at hand a small bunch of various kinds should be boiled along with the soup bones, it is of more consequence, however, to get the stock to boiling early, that it may have 6 or 8 hours time, as the seasoning can be done afterwards. Then take the 4 quarts of soup stock✪ Chicken and Rice a la Valenciana. 2 cups cold cooked beef cut in dice. 2 cups raw vegetables same way — turnip, ruta-baga, carrot, onion, celery, a little of each to make the amount.

AI-modernized reading of the original text

bought at 5c, but it is half bone If 150 pounds costs $7,50 at 5c, when ihe bone is taken out it will be 75 pounds of clear meat costing 10c per pound. If the bone be worth 2c per pound for soup — as doubtless it is, the 75 pounds is worth $1,50, making the clear meat cost only 8c per pound. This meat is equally nutritious with the selected portions but is not fit for broiling, as it takes a longer time to make it tender. To make it good, slice it and lay it in a deep baking pan and fry it with drippings or some of the brisket fat pieces in the usual manner, with a strong seasoning of pepper and salt and a small allowance of onion and when it is brown on both sides fill up the pan with water and let it bake in that manner in the oven for an hour or two. The water will be reduced to brown gravy by that time. Add a teaspoonful of flour thickening. Cost of material — | pound of meat Vvith gravy and seasonings 3J, 1 large boiled potatoe ■^, bread 2, the meal 6c. Chicken and Rice a la Valenciana. Take a fresh killed fowl. Cut in small pieces, braise for twenty minutes in a saucepan. Chop very fine two onions, with two cloves garlic and a fagot of parsley; add to the chicken and braise for five minutes over a slow fire Then add one pint of tomato sauce and a quart of soup stock and two heads of cloves. When the stock comes to boil, add a pound of rice and season to taste. Let it cook over a slow fire till done. Ladies' Lunches. For ladies' lunches a truce has been sounded to the expensive decorations of dinner cards, painted ribbons and bags for bonbons. The menu has been simplified. Chops with pease, a Spanish omelet (a delicious dish this), birds broiled, fried potatoes, mushrooms on toast, artichokes, salads, champagne, coffee and fruit: this is now deemed a very stylish lunch for ladies, and is not overloaded. Roasted almonds, salted, make a very good relish after the sweets. Spanish Omelet. Place in a sauté-pan one clove of a garlic, a quarter of a can of tomatoes, chopped mushrooms and chopped ham; season with salt, pepper and cook. Break three eggs into a bowl and beat thoroughly; add a half a cup of milk, salt and pepper and make an omelette in the usual way and place in the middle the thick part of the foregoing preparation; roll your omelette on a side dish and pour the remainder around the omelette and serve. RESTAURANT DINNER DISHES. 55— Rich Beef Soup. Price in first-class restaurants 15c large bowl, with bread. To make a gallon of soup put into a boiler a pailful of soup meat and soup bones broken up — about 10 or 12 pounds by weight — and the same measure of water — which will be 2J gallons or 20 pounds — and slowly boil until it is reduced to about half, or 5 quarts. Then Strain it off through a fine gravy strainer or sieve into the soup-pot and skim off the fat, probably a pint or pound. If convenient and the vegetables are at hand a small bunch of various kinds should be boiled along with the soup bones, it is of more consequence, however, to get the stock to boiling early, that it may have 6 or 8 hours time, as the seasoning can be done afterwards. Then take the 4 quarts of soup stock. 2 cups cold cooked beef cut in dice. 2 cups raw vegetables same way — turnip, ruta-baga, carrot, onion, celery, a little of each to make the amount.

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Cheap BeefsteakChicken and Rice a la ValencianaSpanish OmeletRiph Beef Soup

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