Cooking for profit

It is chicken broth made dark colored with fried vegetables and chopped fresh tomatoes, and a small amount of barley added. When you have fowls that must be boiled before roasting, the liquor they are boiled in makes good soup. Strain and skim it. Cut a mixture of small vegetables in dice and saute them with a little butter and sugar, the same as for Julienne ; when lightly colored put them mto the broth, and, if you have no fresh tomatoes, use the solid part of the canned cut in pieces, and without the juice. Barley should be boiled separately for it, or rice that is already cooked may be washed off clear and used instead. Season to taste. 914— Fish 'Stuffed and Baked. Make a small amount of stuffing the same as for chicken and turkey, and seasoned with either powdered thyme or sage, and add an egg or two yolks. The back bone can be taken out of the fish without quite dividing the two sides, by cutting down inside nearly to the skin, and pulling the bone away. Wash the fish and dry it ; spread the stuffing on one side, double over to the original shape; it may be sewed up with thread, but will do very well without. Place in the baking pan and score the upper side with a sharp knife in places where it is to be cut when done. Put a minced onion and some scraps of fat, salt pork in the pan, a spoonful of drippings, water and salt and bake nearly an hour. Serve out of the pan with a spoonful of Spanish sauce or other gravy, and potatoes in the same plate. 915— Potatoes a la Colbert. Like marechale, largest size of Parisienne, size of crab apples, of raw potatoes, but steamed for this style instead of baked brown, and sprinkle with fine parsley, salt and melted butter. 916— Roast Chicken Jelly. with Currant Boil old fowls two hours, take out, dredge with salt and pepper, then with fiour, which insures a good, rich brown color, and bake about ^ hour. Carve and serve with gravy and currant jelly. 917— Beef a la Mode Allemande, or German. Lard a piece of lean beef in the usual way by drawing it full of strips of pork or bacon fat, put it in a jar or pot in the oven, with water enough to cover, and salt, pepper and few pieces of carrot and turnip, and bake about three hours. Take out the meat, skim and strain the liquor, add to it a cupful of white wine, one of raisins and one of prunes, and a small amount of flour thickening and boil up. Put back into the gravy the vegetables that were strained out before and serve this sauce with the cuts of beef. 918— Braised Mutton with Niidels. Something like mutton with beans, a la Bretonne, but with nudels (noodles or nouilles) cooked separately and in gravy to serve with the cuts of mutton. The briskets of mutton as well as the shoulders can be used up in this way. Take out the bones, season the meat and roll it up and bake or braise it long enough to make it quite tender, always keeping water enough in the pan to keep it from drying out, and a cover of greased paper on top. 919— Baked Prune Pudding. Make a bread pudding, either No. 113 doubled perhaps in quantity, or at No. 390. Take three cups of stewed prunes without the juice and drop them in as you would raisins; the prunes are better if pitted and sprinkled with lemon juice. 920— Summer Squash.