Cooking for profit

2 quarts water. Make mush of them, set at back of stove or on a brick and let cook with a lid on a long time. Then add : y^ cup butter or fine minced suet. I small cup molasses — the black sort. 4 eggs. I teaspoon ground ginger. Stir up and bake. Serve with any pudding sauce or sugar dip or cream. Costs 16 cents for nearly three quarts. Supper for Forty. August 9. Oatmeal mush (2 heaped cups i lb, makes 2 qts, 5 cents.) Beefsteak (21 orders, 10 tenderloins 11 common, 3 lbs, 45 cents.) Broiled ham (6 orders, 12 ounces net 15 cents.) Cold meats (for children, 6 orders charged dinner.) Welsh rarebit (19 orders ij^ lbs cheese etc. 22 cents.) Broiled smoked salmon (8 orders, 12 ounces, 12 cents.) Potatoes new baked (10 cents.) French rolls (30 rolls 12 cents.) Corn muffins (No. 286; 18 deep with 3 cups meal, i flour, 3 eggs ; 13 cents.) Canned grapes in syrup (2 cans 50 cents.) Cakes assorted (2 lbs 20 cents.) t28 Milk 25¢ gal 30, cream 3 pts 30, coffee ⅛ lb 10, butter 1½ lbs 25, tea 4, sugar 1½ lbs 10, bread 3 (112 cents.) Total $3 16', 40 persons, nearly 8 cents a plate. 908—Welsh Rarebit—Three Ways A Welsh rarebit is a slice of cheese baked upon a slice of bread; the seasonings are optional. 1. A good and easy way for a family Early is to cut a number of thin slices of bread, toast them and spread with butter; cut a very thin slice of cheese for each one, place in a baking pan and bake on the top shelf in the oven until the cheese is melted; serve hot or bake only three or four at a time if the orders come that way. 2. This is more elaborate; it is the restaurant and club style ; 1 pound cheese. 4 ounces butter. 1 glass ale. Salt, cayenne. 10 slices of toast. Mince the cheese small, put it and the butter in a saucepan, set over the fire and work them together with a spatula or a Pestle until the cheese is hot and melted, but take care not to let it reach boiling heat, but keep it cooled by adding ale in small portions until the mixture is smooth and creamy. Add cayenne and perhaps a little salt if not enough in the butter. I Place thin slices of toast in the dishes ' pour a spoonful of the creamed cheese upon them and set in the top of the oven for 3 or 4 minutes. Pour a little ale upon the edges of the toast and serve. 3. For a large number as in a hotel, the creamed cheese prepared as above may be kept warm without boiling by setting in a vessel of hot water, the toast kept ready and spread with a spoonful of the cheese as called for and sent in without baking. 4. Instead of ale use milk and a milder flavored dish will be the result, which may suit better at a country house. [illustration: text continues] that is fully half cheese and is a dish much esteemed in some quarters, and does not mean the same as fondu or melted cheese. Make the creamed cheese as for the Welsh rarebits of the foregoing receipts, and while stirring over the fire break in 6 eggs, one at a time, and finish like scrambled or buttered eggs. Serve on toast or in a dish bordered with toast cut in shapes. 910— Smoked Salmon— Broiled. Cut smoked and dried salmon in broiling slices and steep in water for half a day. Dry the slices on a cloth, brush with butter and broil about 5 minutes. Breakfast for Forty. August 10.