Cooking for profit

As fried potatoes are generally prepared in haste to order it should be remembered that they rise and float in the fat when done and the color they may take on instantly in fat that is too hot is no sign that they are not still raw and unfit to serve — wait till they float. 984— Roast Guinea Chicken. Young guinea fowls are niore like partridges than like common chickens. Roast them in the usual way with a chicken stuffing, and serve currant or cranberry jelly in small saucers or chips separately. 985— Collops of Beef, a la Macedoine broth and seasonings and let dry down until glazed. Serve cuts with Bordelaise sauce in the dish and ornament with shapes of fried bread. 987— Bordelaise Sauce. CoUops are small steaks. Almost any piece of meat will do for this dish but the pieces must be sliced thin and trimmed to be nearly round. Flatten them with the cleaver, salt and pepper and flour them on both sides. • Fry a minced onion in 4 spoonfuls of roast meat fat, and when it begins to color lay in the coUops and brown them. Pour in a pint of water or stock, little Worcestershire sauce, salt and pepper and let the coUops continue stewing in the sauce until tender, the grease to be skimmed off as it rises. The Macedoine of vegetables cannot be made to advantage without good green peas, either garden or French canned, as tt is the mixture of colors of vegetables that make.' the dish a good one. Cut pieces of carrot, turnip and other vegetables in dice and boil them ; mix a cupful of these with a cupful of green peas — as imany peas as of the others altogetherreason with salt and butter, or some white sauce, dish up a spoonful of the Macedoine as a border, and a coUop glazed with its own thick sauce in the middle. It is brown sauce with minced garlic, ham, shalot, claret, cayenne and lemon juice. Take a few shreds of lean cooked ham — only enough for a flavoring— and mince and pound it fine, boil it in a pint of brown sauce or veal gravy, or use Spanish sauce if not too much tomatoes in it. Add while boiling a bay leaf, two or three cloves and a piece of mace and pinch of cayenne. In another saucepan put a tablespoon of minced young onion and a clove of garlic crushed and minced and a spoonful of oil, and stir over the fire to cook. Strain the seasoned brown sauce into it, and a cup of claret and let boil down, skimming ofl the oil and scum as it rises, and add lemon juice and a spoonful more wine to brighten it by causing more scum to rise. Bordelaise means of Bordeaux, the part of France whence claret wine comes. 988— Calf's Head Fried in Batter. Boil a calf's head and save the liquor for soup. Take out the bones, put the meat in; press between 2 dishes. A I calf 's head generally requires one hour's boiling but large ones may take two hours. When the head is cold take half and cut in narrow slices about finger size, salt and pepper them, dip in thin batter same as kromeskies or fritters and fry light-colored. Serve sauce in the dish and the meat in it but not covered. 989— Cut-off Corn. 986-Epigramme of Lamb, Bordelaise. Divide the breasts of lamb or mutton in strips by sawing through the bones, cook them in a deep baking pan with Boil roasting ears half an hour; then shave the corn off" the cob and season it the same as canned com with butter, salt and milk.