Cooking for profit

of steak on top. When the onion and steaks begin to brown, add soup stock in small quantity and put on the lid and keep it simmering. Fill up with tomato sauce, or Spanish sauce with tomatoes added, just before time to serve. Gam ish with croutons of fried bread. 1017— Grated Com Pudding. Grate cooked corn off the cob ; to a quart add four yolks eggs, half cup of milk, half cup of butter, salt and pinch of white pepper. Put in a tin pan and bake. Serve as a vegetable, a spoonful in a small dish. 1018— Browned Carrots. Steam or boil first ; put the carrots in a pan in the oven with a spoonful of roast meat fat and bake brown. Dredge salt. 1019— Steamed Cabinet Puddings. Individual ; in custard cups. Take as many slices of cake as will fill a two-quart pan. 54 cup butter. J4 cup citron shred fine. 6 cups milk. 8 eggs. 5^ cup currant jelly. Spread the slices of cake one side with butter the other with jelly, very thinly ; put three or four together cut in dice, mix the shred citron with the cake and fill custard cups or deep muffin pans. Mix the eggs and milk together— no sugar needed — and pour over the cake, press down with a teaspoon after it has soaked a short time, then steam about half an hour. Turn the puddings out in saucers to serve, and there ought to be either a spoonful of whipped cream or egg meringue on top and the meringue browned with a red hot shovel held over it. 1020— Sliced Sweet Potato Pie. Steam a few sweet potatoes and let get cold. Roll out four or five pie crusts, slice the sweet potatoes thin< and lay in slices enough to a little more than cover the bottoms. Strew in sugar enouah to cover the [illustration: potato slices], and then half a dozen bits of butter size of filberts and one blade of mace broken up in each pie. Pour in a quarter cup of wine, or brandy and water and bake without a top crust slowly and dry. 1021— Cocoanut Macaroons. Make as at No. 457 ; but use desiccated cocoanut instead of almonds. When you have cake icing left over it can be used to advantage in this way. How Much to Serve. It is needless to offer Mrs. Tingee the advice to dish up light as her failing is in that direction already ; I have seen her serve portions to her best boarders that I should consider only the scrapings of the dishes, and have seen her boarders, not caring to touch the blackened scraps of meat which she set before them for tea, make the repast of two thin slices of baker's bread and butter and a cup of weak tea with apparent content. I can only account for their staying to board at such a table by supposing that there were other reasons stronger than the love of eating which prevented them from exercising a free choice and going somewhere else. But in nearly all more open and public houses the failing is in quite the opposite way.. To hear the waiters in many places trying to cajole or bully the cooks into dishing up two or three pounds to each person one would think their love for those they wait on is stronger than a brother's, and that their sensitiveness at the disgrace of only taking a man just what he can eat and nothing to^ waste ought to excite our most sympathetic consideration. There are young proprietors and managers, too, working for popularity who make mistakes in this line.