Cooking for profit

6 ounces panada (bread soaked and squeezed dry.) 2 raw eggs. 4 hard boiled yolks. Y'z 2l corned tongue cooked. Some chopped mushrooms and aspic jelly- Steep the livers in water to whiten them. If the poultry livers are short weight use calf's liver to make the amount. Set all the ingredients of the first part to simmer in a saucepan with a lid on the back part of the range and let remain till a convenient time, 2 or 3 hours. Then mash to paste. The livers should be nearly dry in the saucepan but not fried or browned. Mix the raw eggs with the panada and these with the pounded liver and press through a sieve. Cut up the tongue, yolks and few mushrooms and mix them m the liver paste. Take a pan or mould that holds over 3 pints and cover the bottom with very thin slices of fat salt pork, press in the liver paste, put on top a bay leaf and slice or two of pork and a buttered paper over that . Set the mould in a pan of water in the oven and bake about an hour. Turn it out of the pan or mould when cold, remove the fat and it is ready for use, but if to be set on the table whole, proceed as for a galantine of chicken and encase it in aspic jelly. Cost of material [about 45 cents for 25^ pounds or about the same as boned chicken. 861— - Charlotte Russe— Three Ways. It is an outside casing of cake filled with a thick cream, which ought to be real cream thick enough to whip to froth ; if such cannot be had, a thin cream can be made firm by adding gelatine to it ; and if no cream ^ at all then make the same thing of milk and whip it up light as explained at No. 865. There are many ways -of putting up a charlotte . 1. Procure 3 or 4 dozen lady fingers (No. 4) and a tin shape, which is nothing more than a hoop of tin with straight-up sides, like a three pint milk cup would be without a bottom. It may be either round or oval according to the dish to be used to set the charlotte on the table. Cut the edges of the lady-fingers straight, wet them with white of egg and line the shape with them set upright and the shape being on the dish. Whip the cream to firm froth, sweetening and flavoring at the same time ; fill up the shape with iL and let it remain in a cold place till wanted, then carefully lift off the tin shape and the cream will keep the form together if it was double cream at the start — ttiat is cream that has stood on the milk two days before skimming. If not sure of the cream being firm enough, then add gelatine according to directions for Bavaiian cream. There is no covering of cake in this, but the surface of tne cream may be ornamented with some of the same cream in a cornet or ornamenting tube the same as if it were icing. 2. When a shorter way must be adopted bake a good sponge cake in a round mould. No. 281 is as good as any "4 with a liberal allowance of powder. Then cut out the inside to use as cake and take the shell or crust to^ fill with whipped cream. If the cake is evenly baked of light color this way does very well ; and where the charlotte is to be sliced and served individually, as in most hotels, the long and narrow moulds such as loaves of bread are baked in may be found most suitable, as the charlotte can then be cut across.