Cooking for profit

Cut up the rabbits ; chop of the thin part of the ribs and throw them away, divide down the back and make 4 pieces of it and divide the legs into 2 if large. Steep in cold water to whiten the meat and cleanse thoroughly. Boil 3 hours in 4 quarts water, or until reduced to 2J quarts. Cut the pork into strips and fry them partially, the onion cut up in the fat,and as soon as they begin to brown add them to the stew. Season and thicken, pour the stew into a baking pan and cover with soft pot pie crust (No 18) made of 2 pounds flour, G teaspoons powder, 3 cups water and salt. Bake 20 or 80 minutes basting the crust with the stew liquor at last. Dish rabbit equivalent to J pound in dish with gravy and light spongy crust on top. Cost of material — rabbits 40, pork 10, seasonings 2, flour 7, powder 3 oz Gc; 65c for 8 dishes or about 8c dish. 65— Macaroni and Tomatoes^ Italienne. Price in first-class restaurants 15c — a vegetable side dish of less than \ pound. ^ pound macaroni — J a package, J cup grated cheese. 1 cup thick stewed tomatoes. 1 cup brown meat gravy. Pepper. This is the favorite way with the Italians. The dish need not be baked. They simply boil the macaroni and then make it rich, not to say greasy, with the other articles and gravy from the meat dishes. Break the macaroni into three-inch lengths, throw it into boiling water and let cook twenty minutes. Drain it, put it into a baking pan, mix in the grated cheese, the tomatoes, the gravy, salt and pepper and, if necessary, a lump of butter. Mix up and let simmer together about half an hour, either in a slack oven or on the stove hearth. It will be all eaten if not made too strong flavored with tomatoes or too salt — the common mistakes. Cost of material — macaroni 10, tomatoes a pint stewed down 8, cheese 2, gravy 2; 22c for G or 8 dishes. 66— Asparagus on Toast. Price 15c. An extra vegetable side dish where potatoes are given free. Trim off the ends of the stalks of asparagus, let it lie in cold water awhile. Have the water ready boiling, put in a little ealt and a pinch of baking soda size of a bean, to keep the asparagus of good color, drop in the asparagus tied in bunches and boil gently until the green end is tender, from 15 minutes to 45 minutes according to age and thickness. Drain without [)reaking off the heads. ServeServe 8 to 12 in a dish with a slice of buttered toast under the white ends and a spoonful of melted butter poured over the heads in the dish. Cost — According to the market and season. When canned asparagus, a can makes 3 orders — asparagus 8, toast, and butter 2, 10c dish — restaurant size. 67— Plain Fritters With Sauce. Price served as a pudding dish 10c, 4 cups flour — 1 pound. 1 large teaspoon baking powder. 2 cups water slightly warm. 3 eggs. 3 tablespoons melted lard.* 1 of molasses. Pinch of salt. Lard to fry. Sift the flour into a pan and throw in the powder, make a hollow in middle, put in all the rest — the water not quite cold enough to set the shortening — and stir up thoroughly into a soft fritter dough. It may need another basting spoon of water. Beat well. Fry large spoonfuls in hot lard or good fat from the meat pans. Serve 2 in a dish with J cup of sauce. Makes 24 fritters or ac- 2( cording to size and liow light the dough is made by beating.