Cooking for profit

It was about the evening of the fifth day that she was first struck by the enormity of the dirtiness of those towels. Dinner. August 25. Soup — Bisque of lobster (6 qts 48 cents.) Baked carp, tomato sauce (4 lbs and sauce, 50 cents.) Boiled ham with Brussells sprouts (25 cents.) Roast loin of beef (2 lbs 35 cents.) Braised young pig, a la Francaise (7 lbs and sauce, 155 cents.) Salmi of grouse with olives (6 grouse and sauce, 130 cents.) Egg-plant stew, a la Turque (16 orders, 32 cents.) Compote of bananas with rice (18 bananas 36 orders, 40 cents.) Fried cabbage 6, baked pumpkin 8, tomatoes 8, corn 10, beets 4, potatoes 8 (44 cents.) Baked barley pudding (28 cents.) Peach meringue (like No. 195; 43 cents.) Best sponge cake (No. 1091 ; 25 cents.) Plums, apples, nuts, raisins, cheese, etc. (44 cents.) Milk, cream, coffee, tea, butter, etc. (84 cents.) Total, $7 83; 546 persons; 17 cents a plate. rneat of lobster may be added, and sprinkling of parsley, salt and cayenne. 1082— Baked Carp, Tomato Sauce. This morning took place the first break of Summer boarders for their homes; nine went away before dinner ; going to prepare their children for school for September. 1081— Bisque of Lobster. Bisque is paste ; bisque soups are soups thickened with a paste or puree or pulp offish or game, as bisque ice creams are creams thickened with pulp of fruit or nuts. Selected small pieces of the meat are put in at least as a sign of what the soup is made. Take 6 quarts of soup stock, and boil in it the bones or part of a fish, or perhaps the remains of yesterday's matelotte. Take out half of it and made into butter sauce. Pound a can of lobster to a paste, and mix the butter sauce with it and pass through a seive; strain the rest of the soup stock and mix both portions together. A cupful or two of selected red Put the fish in a baking pan without splitting open, with salt and butter or drippings, and bake half an hour. Pour a quart of strained tomatoes into the pan, add an onion and pepper, and bake halt an hour longer. Serve by spoonfuls with sauce. 1083— Brussells Sprouts. They are a small species of cabbage about the size of apples, that grow in rows on a tall stem. All dishes in European cookery that are a la Flamande are with Brussells sprouts. They are met with in only a few localities in this country. Cook and season the same as cabbage or orther greens. 1084— Sucking Pig, a la Francaise. To make the stuffing; fry a minced onion in some fat, throw in a spoonful of sage, then a quantity of finely minced bread crumbs and ladleful of broth to moisten. Stir around in the frying pan until well mingled, season with salt and pepper, stufi the pig with it and roast it m the oven, \yhen barely done, take the pig and cut it in pieces of the right size to serve, put them in a broad saucepan and pour in Spanish sauce to nearly cover, put a lid on and let stew slowly. Make up the stuffing from the cooked pig into small balls, bread and ixy them ; serve one such forcemeat ball in each dish with the meat and sauce. 1085—Salmi of Grouse with Olives.