Cooking for profit

977— Eggs for Four Thousand. Bought 142 doz at 15 cents, $21 30. That is 1704 eggs; ess than V2 egg for each person; but as they were offered only for breakfast it allowed one egg each for the one-third number and left 374 eggs for the cooking ; and when besides that, the individuals who are not expected to want eggs were counted out, it left the usual 2 eggs apiece for proper orders. 978— Potatoes for Four Thousand. Bought 16 bushels ranging 50, 60, 75 cents. Total, $9 95. 16 bushels are 960 pounds; about "% lb each person each meal at cost of %, cent each. Potatoes lose one-third the gross weight if pared raw. 979— Fresh Vegetables and Fruits for Four Thousand. Bought at sundry times and some from the garden to the amount of $14 00. (J^ head 30, total 16 orders 45 cents.) Cut-oficorn 20, hot slaw 5, squash 8, tomatoes 10, potatoes 15 (58 cents.) Baked farina pudding, vanilla sauce ($. pts and sauce 36 orders 32 cents.) Blueberry shortcake with cream (4 cakes, 32 orders with cream 55 cents.) Chocolate cup custard (2 qts, 24 custard cups, 20 cents.) Butter sponge cake (i lb 10 cents.) Milk, cream 60, coffee, tea, sugar, bread, butter 52 (112 cents.) Total $7 19 : 50 persons; 14^ cents a plate. 981— Consomme Claremont. 980— Canned Fruits and Vegetables for Four Thousand. Bought vegetables 53 cans $ 7 95 Bought fruits, 60 cans 11 25 Mushrooms, shrimps and lobster, 8 cans 2 20 Total $21 40 Dinner. August 16. Soup— consomme Claremont (6 qts 36 cents.) Pike, a la Genoise (6 lbs gross and sauce 60 cents.) Potatoes French fried. Boiled corned tongue and cabbage (tongue 30, with cabbage 35 cents.) Roast guinea chicken, currant jelly (8 fowls 2 00.) Collops of beef, a la Macedoine (2 lbs 22, vegetables 10, 18 orders 32 cents.) Epigramme of lamb, Bordelaise (2 lbs, 16 orders 24 cents.) Calf's head in batter, sauce piquante ^ Clear consomme, like royal, with crisp light fried onipns in rings dropped in the plates. Having the consomme prepared and well flavored with meat extract and catsup, cut some onions in slices across and separate the siices into rings; throw these into a pan of flour and dust well; then into clean hot lard, and let fry yellow and dry. Drain free from grease, and put a small proportion in each plate as served. It requires a little practice to fry onions this way successfully just as it does to fry Saratoga chips. Claremont is the name of a place and a palace. 982~-Pike, a la Genoise. Place the fish in the baking pan without splitting open, but scored across where the portions are to be taken off. Slice a small carrot, piece of turnip, an onion and stalk of celery into the pan, and cut a slice of fat salt pork and mix in. Add a bayleaf, salt, pepper and a pint of soup stock. Bake brown with frequent bastmg for over half an hour. Then take up the fish with a fish-slice carefully into a dibh. Pour off the grease from the baking pan and put in a pint of stock again, a spoonful of tomatoes or tomato catsup and ^ cup wine; let boil up till the fish glaze in the pan is all dissolved, thicken slightly and strain for sauce to the fish. 983— Potatoes French-Fried. The common way. Cut raw potatoet '44 lengthwise in strips about the size of a little finger and fry in a kettle of lard.