Cooking for profit

fillet, four pounds, for near a hundred people. Your guests who can afford to pay three or four dollars a day are likely to be aware of the merits of the tenderloin, at least these were, and everybody ordered it, so altogether it was shaved on in slices as thin as card board and all the first half were thereby made as mad as high-toned people dare to get, the other half got none at all and I don't know which end thought they were the worst treated, but probably the hotel lost custom enough to have paid for several fillets. If I were giving spring _ chicken for breakfast for the first time in the season notwithstanding the two-ounce rule in all else I would give half a pound of chicken to every order, drop off all other kinds of meat for that meal and give the other half pound in the best of breads and sauce and triia* mings to the chicken. Dinner. August 19. Soup— Calfs head, a la Portuguaise (6 qts 48 cents.) Perch, water souchet (6 lbs gross, 48 cents.) Potatoes a la poulette. Boiled bacon and greens (16 cents.) Roast beef (2 ribs short, 4 lbs 52 cents.) Roast lamb, mint sauce (quarter, 7 lbs 90 cents.) Chicken giblets saute with rice (16 orders, 20 cents.) Lobster cutlets, a la Victoria (12 orders, 22 cents.) Green corn pudding (25 cents.) Sweet potatoes 20, string beans 3, turnips 3, squash 8, tomatoes 6, potatoes 15 (55 cents.) Boiled sago pudding (with sauce 12 orders, 20 cents.) Apple pie (5 pies, 40 cents.) Lemon ice cream (3^ qts 75 cents.) Orange butter cake (2 cakes i^ lbs 21 cents.) Fruit, nuts, cheese, crackers, pickles (52 cents.) Milk, cream 60, coffee, tea, sugar, bread, butter 50 (no cents.) Total, $6 96; 50 persons; 14 cents a plate. 1022— Calf's Head Soup, Portugaise. It is a vegetable soup with barley, and 75^ calf s head cut in dice in it and a small proportion of tomatoes. 1023— Perch VVater Souchet. A water souchet— called "souchy" by English cooks — is fish steaks or fillets stewed in a very little water with herb seasonings and served on toast with some of the broth over the toast. Slice the fish if large or split and cut in quarters if small, lay the pieces in a bright pan with a small bunch of parsley and green thyme and two or three green onions; add salt and pepper to season, fill up with water enough just to cover the fish and stew gently at the side of the range about half an hour, skimming off the scum that rises. Take out the herbs and onions and serve the fish from the pan on slices of buttered toast moistened with the fish liquor. or water. This makes a stiff sauce. Put m the lobster paste and stir all together. Season with a light grating of nutmeg, salt, cayenne and juice of half a lemon. Set it away in the refrigerator. When cold make it in small cutlet shapes, egg and bread them, fry light colored in a kettle of lard. Boil four or five eggs hard and quarter them lengthwise. Serve tomato sauce or cardinal sauce in the dish, the lobster cutlet in it, a quarter of egg and a crouton of fried bread. 1027— Green Corn Pudding.