Cooking for profit

First make a sauce of the head of the fish, then bake the sliced fish in it. It is a court-bouillon without wine. Split the head, put it to boil in 3 or 4 pints of water with a few green onions cut small and a pod of red pepper. When it has boiled a short time stir it about until it falls to pieces, making the liquor thick like soup. Lay the slices in a buttered pan strewed with finely minced shalots, dredge salt, scatter chopped parsley over; strain the fish sauce into the pan, bake until it is half evaporated and serve the remainder as sauce with each slice. 1056— Fried Sweet Potatoes. They can be fried raw, or steamed and then sliced raw and fried ; are good either way if carefully cooked in lard not too hct, but a little better if cooked before frying. Cut them in slices an eighth of an inch thick and full size of the potato. Serve with fish or as a vegetable. tCo 1057— Roast Chicken, Puree de Marrons. The words mean chicken stuffed with chestnuts — mashed chestnuts — the dish in reality is chicken stuffed with sweet potatoes. Good sweet potatoes are very much like chestnuts in taste. Mash and season well with butter and salt and pepper, stuff the fowls not too solid and roast as usual. 1058— Beef and Green Peas, a la Turque. a la Take any small pieces of beef such as the ends of porter-house steaks, or the shoulder cap, cut all to one size, put them in a saucepan with fat or butter enough to grease the bottom, and a chopped onion, sprig of thyme and parsley ; let it fry a while without any water and stir frequently. When it begins to color, add water to barely cover and a pint of green peas to every pound of meat, stew together until the meat is tender; season with salt and pepper. It will be sufficiently thickened and will be light brown. Serve in flat dishes and garnish with fried crusts cut in crescents, dipped in bright gravy and sprinkled with minced yolk of eggs. 1059— Arabian Cake— Biscoscha. There are several grades and varieties of sponge cake to be found in this book, all good in their place, yet the one I used to regard the chief and is so put forward in the American Pastry Cook had nearly been set aside here because the boys regard it as laborious and sometimes fail with it in warm weather, until on a recent occasion I found at an "Oriental Cafe" — the Turks who kept the institution were making a specialty of "Arabian cake," selling considerable quantities to the curious passers-by and kept a Turkish woman cook (young, and a real Zuleika, by the way) busy all day making and baking it. As I carry with me the "Open Sesame!" to all the kitchens in the land, I proceeded to investigate and found it to be neither more nor less except the substitution of starch for flour, than our old favorite Savoy cake— fine sponge cake made by beating the eggs and sugar together without separating the whites and yolks, the way alluded to at Nos. 279 and 280 and the note. These Turks beat the mixture about an hour, but in rather a sleepy sort of way and with frequent relays, for Ali, Arabi and Raphael all had to come in turn and work till their oriental arms gave out. Some who read this will be interested in the fact that this notable cook from Constantinople made them always stir the cake one way just like American home folks do. This is the cake :