Cooking for profit

1 clove of garlic. •J a bayleaf. 3 cloves. 4 heaping tablespoons browned flour. 2 tablespoons salt. 1 tablespoon pepper. Shave all the dark outside from the piece of cooked beef and cut it into clean squares, boil them and the cut vegetables in the soup ^ hour, cut the garlic small and add with the other seasonings. Mix the browned flour with some of the soup and thicken with it. The bayleaf can be taken out again with the skimmings. Browned flour is flour baked dry in a pan in the oven. Cost of material — soup bones 25, cooked beef 5 — (seasonings paid for by frying fit from stock) — 30c gall. Add bread or crackers and castor condiments 8 bowls 12c; 5 or 6c a bowl. 56— Boiled Fresh Codfish, Egg Sauce. Price in first-class restaurants per dish of 1 pound 35c, including bread, butter, potatoes and condiments. Clean a fresh codfish — the head is considered a delicacy in some countries, and it makes good chowder, but if not wanted for that boil it in the same vessel with the fish to enrich the liquor — have the water ready boiling in the flsli kettle, throw in a handful of salt, put in the fish and boil gently at the side of the range about -J hour or until the flesh will leave the backbone when tried. Then lift out the drainer or false bottom with the fish unon it and keep it hot.^ ^ 57— Egg Sauce. 4 cups clear broth or water. ^ cup butter. 3 hard-boiled eggs. 3 rounded tablespoons flour. 1 tablespoon salt. Boil 3 cups of the water with J the butter in it and the salt. Mix the flour with the rest of the water and add it for thickening. When boiled up add rest of butter and beat till all melted chop the eggs coarse and stir them in. Cost of egg sauce — butter 8, eggs 5, flour and salt 1, 14c for 8 orders. Cost of boiled codfish — 10 lbs gross $1,00; loss and shrinkage 4 lbs — 8 12-oz dishes with 4 oz sauce l5c dish. Add bread, butter and potatoes to cost. Note — The size of the dishes here mentioned is enough for 3 or 4 hotel dinner dishes. 58— Salmon Steak Maitre d' Hotel. Price 50 cents. ^'' Have ready some potatoes with the skins on cooked in a steamer and hot as they keep a better shape for restaurant dishes managed this way than if pared and stewed. Pepper and salt a 12-ounce salmon 6 (*;ak, rub the bars of the hinged wire broiler with butter and broil the steak either over or before a clear fire about 6 or 8 minutes, loosen it from the wires by pushing with a brush clipped in butter and place on a hot dish of large size. Peel and cut 2 or 3 potatoes in quarters and shake them up in a little hot butter with salt; place them around the Bteak. Chop a lump of butter size of an q^^ in a frying pan, throw in a large teaspoon of chopped parsley, pour it hot over the salmon. Cut a lemon, squeeze half over the salmon and garnish with the other quarters, and sprigs of parsley. Cost of material — salmon steak average 25, lemon and parsley 2, butter 4, potatoes, 1, 32c. Note — Salmon steak varies in price from 10c to $1,50 per pound raw in market according to place and season, and restaurant prices accordingly. 59— New England Boiled Dinner. Price in first-class restaurants 30c, including bread, butter, and condiments. Boil 3 or 4 pounds corned beef for 3 hours or longer. Also IJ pounds salt pork about 1 hour.