Cooking for profit

A piece of beef larded with salt pork only, braised tender, garnished in the dish with large cuts of vegetables in fancy forms, and very green peas, and a crouton. Braise the beef as usual. Prepare an assortment of bright-colored vegetables—carrots, turnips, parsnips, anything that may be at hand, and cut them in shapes like a section of an orange, and some like bottle corks; and for the round ones pick out small onions, size of marbles, and fry them till they are lightly browned, in a frying pan. Boil the vegetables, then put them and the onions in brown sauce ; strain in the braised beef gravy and add little wine. Have a bowl of small peas, very green, either garden or French canned, Slice the a la mode beef, place mixed vegetables in gravy around it, spoonful of peas on top and a crouton dipped in sauce at one end. 882— Veal Pie, a la Fermier Ferniier is French for farmer ; a la mode fermiere means country style. Make a good veal stew with milk in it as directed for veal pot pie, cover with short pie crust and bake. 883— Cutlets of Sweetbreads, a la Victoria. Croquette mixture of sweetbreads made in cutlet shapes. There are two principal ways of preparing croquettes, either with panada as for the chicken cutlets of the last dinner or with roux of butter and flour, which is richer. Preparj the roux and the sauce made of it by putting a cup of flour and large cup butter into a frying pan and stir over the fire until they bubble, Then add 2 cups broth, allowing it to boil with constant stirring; this niakes sauce of double thickness. Put in a pound or more of minced sweetbreads previously boiled, and 2 raw eggs. Stir till well cooked, add little nutmeg, salt, pepper, lemon juice, and then cool it in a pan. Make out in shape of mutton chops, stick a length of macaroni to imitate the bone, dip in egg and cracker dust, and fry in hot lard. Serve with Allemande sauce in the dish and garniture of croutons, fancy potatoes or quenelles. 884— Baked Indian Pudding— Richest. 4 cups milk — a quart. I heaped cup corn meal — 6 ounces. Butter size of an egg — 2 ounces. I large cooking spoon molasses — 3 ounces. 4 eggs (8 yolks are better.) I small lemon. Make mush of the milk and meal and set it at the back of the range, or on a brick and with a tight lid on keep cooking slowly for an hour or two. Then grate in the rind of lemon and squeeze in juice of half; add the black molasses, butter and eggs and bake in a 2 quart pan about ^ hour. It makes 3 pints. As only half the people, or probably less will order pudding or any oiher ordinary dish in a plentiful dinner this amount is enough for a dinner for 30. There are plenty of cooks even in very good hotels who can never make a satisfactory Indian pudding ; it runs with them from a hard corn cake to a sort of brown gruel which nobody wants. The only remedy is to weigh or measure the ingredients and follow directions. 885— Wlixed Fru ts For Pies.