Cooking for profit

Lobster, 2 cans 45 Salad oil I qt 1 00 Wine I qt 90 Brandy for cooking 100 Catsup, 3 bottles 2 00 Gelatine, 4 packages 80 Chocolate, i lb 40 Sundry canned goods 470 Compressed yeast 200 Total $12452 954— Yeast and Baking Powder. Bought compressed yeast, used regularly twice a day 5 cents a day, 40 days, $2 00 Baking powder used occasionally cost $260 955— Meat, Fish and Poultry for Four Thousand. Bought meat 888 lbs at average 12 cents, including expressage, $106 56. Bought fish 232 lbs at average 10 cents, including expressage, $23 20, Bought poultry 93 lbs @i2, $11 16. Total, $140 92. A fraction over 35^ cents each person each meal for meat, fish and poultry, and discarding fractions, about 4^^ ounces each or i lb gross for 4 persons. Meat loses on an average one-fourth the raw weight in bone, and parts with one-fourth more to the soup or gravy pan and in fat and evaporation in cookmg; consequently only about 2 J^ ounces is consumed by each person on an average. Dinner. August 14. Soup — Consomme Colbert (5 qts 24 5s 55 cents.) Trout wich Chili, Mexican style (4 lbs and sauce 50 cents.) Potatoes Chilian. Boiled ham (2 orders 4 cents.) Roast beef (2 ribs 4 lbs 50 cents.) Stuffed shoulder mutton, a la Soubise (3 lbs and trimmings 40 cents.) Saute of chicken wich rissotto (4 chickens and trimmings no cents.) Kromeskies, a la Venitienne (16 orders 32 cents.) New corn 20, string beans 3, onions in cream 5, turnips 3, rice 4, potatoes 15 (50 cents.) Cream curd pudding (No. 538 increased, 38 cents.) Potato cream pie (3 pies 30 cents.) Bisgue of pineapple ice cream (No. 206 with twice the cream to same fruit ; 3 qts frozen 85 cents.) Golden cake (20 cents.) Blackberries and apples, cheese, nuts, pickles (45 cents.) Milk 10 qts 30, cream 3 pts 30, coffee, tea,^ sugar, bread, butter 42 (102 cents.) Total $711: 48 persons, nearly 15 cents a plate. 956— Consomme Colbert. Clear consomme with small vegetables and green peas in it and a poached egg dropped in each plate when served. Make the consomme same as Brunoise or jardiniere and have the eggs poached nearly hard, ready in a pan of hot water, to dip up as wanted. Colbert was the name of a French statesman. 957— Trout With Chili, Mexican Style. The Mexican chili pepper is no stronger than curry powder. It is deep red, and is sometimes called sweet pepper and coloring pepper; is much used in the South and by the Creoles. Split open the fish, lay it white side up in a buttered baking pan, season with salt, and dredge enough chili pepper to color it red; pour a little broth if necessary to keep the corners of the pan from burning. Bakethe fish half an hour and serve with Spanish sauce in the dish or else with veal gravy and little tomato catsup added, and potatoes in some special form in the same plate. 958— Potatoes, Chilian Style. Mashed potatoes sliced cold, like mush to fry, the slices cut in shapes, floured and sauted in oil or drippings. Season the potatoes when mashing with chili pepper as well as salt, and broth but no butter; rather soft that they may cake together well. The slices cut off can be cut in diamonds or in rounds with a small cutter. 959— Stuffed Mutton, a la Soubise.