Cakes (2 lbs 18 cents.) Nuts, raisins, pickles, cheese crackers (40 cents.) Milk, buttermilk 24, coffee 10, tea, sugar 6, bread 6. Total $399; 40 persons; 10 cents a plate. Eight military cadets arrived shortly before dinner — had to^ add a little here and there but, practicially, the same din- ner was 'sufficient that would have been prepared for 32 — it is but a more thor- ough clean-up of the dishes and a little ekeing out of the corn and ice cream, and a few slices of cake served in place of the departed pudding. In a case like this it is the home folks that go without. 903— Pot-au-Feu or Gravy Soup. Take 3 or 4 pounds of coarse beef, tbt COOKING jFOR profit. 127 neck will do or the long strings of the flank which some butchers sell attached to the f )orter house steaks ; cut in pieces, put it into a jar or pot with 6 quarts of water and set it in the oven while break- fast is going on or at such a time that it may bake 3 hours. Sometime while bak- ing throw into the jar an onion cut small, a piece of carrot, turnip, celery and pars- nip or whichever may be at hand, merely to give a little flavor, but the meat gravy is the characteristic of the soup and not the vegetables. Season with salt and pepper. Take out the meat and reserve it for a side dish. Skim the fat off the soup, add a little flour thickening, boil up and serve with a few squares of toasted bread in the plates. 904— Stewed Codfish and Potatoes. ^ Chop a pound of salt codfish in pieces size of walnuts, steep them a few hours to freshen, boil in water, throw that away and boil again in fresh water and milk ; put in as many potatoes as there are Eieces offish, also a small onion✪ Stewed Codfish and Potatoes, lumpof utter, pepper, and thicken like white sauce with flour. 905— Breast Of Lamb, a la Jardinier. Chop briskets of mutton lengthwise in strips, put them in a deep bakmg pan with seasonings and vegetables, cover with buttered paper and let cook in the oven until quite tender and the liquor is dried down. Prepare a bright-colored jardini.r of very green peas, white and yellow tur- nips, string beans, summer squash, cu- cumbers, carrots, whatever of the kind can be had except beets which would color everythmg. Cut these vegetables all to one small size, and boil in water till done. Mix them in one saucepan and pour over them the seasoned gravy, maae in the baking pan, which should not, however, be of a dark color. Serve cuts of the braised ribs of lamb or mutton smothered with the vegetables and a spoonful of gravy poured under. 906— Ragouts of Beef, a la Creole. Take the pieces of beef from the soup pot and cut to medium sized portions. Mince an onion, crush a half head of garlic with the side of ;^our knife, and mince that; put them on in a frying pan with a spoonful of the clear fat from the soup and stT over the fire until cooked and beginning to brown; then add a small can of tomatoes, rubbed through a colander; season with salt and pepper, then put in the pieces of beef and keep simmering, set upon a brick until served. If not likely to be a thick sauce hy boil- ing down there should be a little thicken- ing of roux or raw flour added to the to- matoes. Cut a leaf shaped crouton of thin bread for each dish and fry them brown to be placed at the end for orna- ment and for use. 907— Baked Indian Puddlng--Cheap» 1 pound corn meal,

AI-modernized reading of the original text

Cakes (2 lbs 18 cents.) Nuts, raisins, pickles, cheese crackers (40 cents.) Milk, buttermilk 24, coffee 10, tea, sugar 6, bread 6. Total $399; 40 persons; 10 cents a plate. Eight military cadets arrived shortly before dinner — had to add a little here and there but, practicially, the same dinner was 'sufficient that would have been prepared for 32 — it is but a more thorough clean-up of the dishes and a little ekeing out of the corn and ice cream, and a few slices of cake served in place of the departed pudding. In a case like this it is the home folks that go without. 903— Pot-au-Feu or Gravy Soup. Take 3 or 4 pounds of coarse beef, tbt COOKING jFOR profit. neck will do or the long strings of the flank which some butchers sell attached to the porter house steaks ; cut in pieces, put it into a jar or pot with 6 quarts of water and set it in the oven while breakfast is going on or at such a time that it may bake 3 hours. Sometime while baking throw into the jar an onion cut small, a piece of carrot, turnip, celery and parsnip or whichever may be at hand, merely to give a little flavor, but the meat gravy is the characteristic of the soup and not the vegetables. Season with salt and pepper. Take out the meat and reserve it for a side dish. Skim the fat off the soup, add a little flour thickening, boil up and serve with a few squares of toasted bread in the plates. 904— Stewed Codfish and Potatoes. ^ Chop a pound of salt codfish in pieces size of walnuts, steep them a few hours to freshen, boil in water, throw that away and boil again in fresh water and milk ; put in as many potatoes as there are Pieces of fish, also a small onion, lump of butter, pepper, and thicken like white sauce with flour. 905— Breast Of Lamb, a la Jardinier. Chop briskets of mutton lengthwise in strips, put them in a deep bakmg pan with seasonings and vegetables, cover with buttered paper and let cook in the oven until quite tender and the liquor is dried down. Prepare a bright-colored jardini.r of very green peas, white and yellow turnips, string beans, summer squash, cucumbers, carrots, whatever of the kind can be had except beets which would color everything. Cut these vegetables all to one small size, and boil in water till done. Mix them in one saucepan and pour over them the seasoned gravy, maae in the baking pan, which should not, however, be of a dark color. Serve cuts of the braised ribs of lamb or mutton smothered with the vegetables and a spoonful of gravy poured under. 906— Ragouts of Beef, a la Creole. Take the pieces of beef from the soup pot and cut to medium sized portions. Mince an onion, crush a half head of garlic with the side of ;^our knife, and mince that; put them on in a frying pan with a spoonful of the clear fat from the soup and stT over the fire until cooked and beginning to brown; then add a small can of tomatoes, rubbed through a colander; season with salt and pepper, then put in the pieces of beef and keep simmering, set upon a brick until served. If not likely to be a thick sauce hy boiling down there should be a little thickening of roux or raw flour added to the tomatoes. Cut a leaf shaped crouton of thin bread for each dish and fry them brown to be placed at the end for ornament and for use. 907— Baked Indian Puddlng--Cheap» 1 pound corn meal,

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Stewed Codfish and PotatoesBreast of Lamb, a la JardinierRagout of Beef, a la CreoleBaked Indian Pudding - CheapPot-au-Feu or Gravy Soup

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