Cooking for profit

common fault is to cut the shapes too large and out of bread sliced too thick. They should be dipped sometimes in blight sauce and parsley dust and be set up leaning against the meat as well as bordering the dish. Similar thin pieces of fried bread may be set up on end around a dish, fastened by being dipped in aspic and placed while the dish is hot; the meat is then to be dished in the middle. A very handsome border can be made of duchesse potato mixture or balls set around, carefully egged over and the top slightly baked by setting on the top shelf. Another is made by making a firm puree by rubbing green peas through a sieve. Dip a teaspoon in hot butter and with it dip up small egg-shapes and place in order around the dish. Lemons to go with salmon steak or fried oysters may be cut in basket shapes with scolloped edges. Beets may be stamped out with fancy cutters. There should not be too much crowding. One of the most effective ornaments for a salad is a strip or two of blood beet in vinegar cut with a scollop potato knife, small, like a common lead pencil in size, but serrated, and laid on top of the salad. A little ornamental effect can be given to all the ordinary individual dishes at dinner by placing the meats diagonally in the dish; the rice may be placed slanting across one side and end of a dish and the curry in the same lengthened form in the remaining space just as well as shapelessly bunched up at each end or mixed, and the green peas with a croquette may as well lie in two diagonal lines alongside of it as to be in a promiscous pile. Don't try too many experiments. One new wrinkle a week is enough. But remember that some big reputations and big salaries are made through the assiduous following up of all the advantages afforded by a cultivated taste for ornamentation rather than, from any real difference in the cooking that is behind it all. An Elaborate Dish, (From the London Caterer.) At the late Cookery Exhibition in Paris the highest award was obtained by M. Charles Poulain for his Boiirriche de Gibier a I'Indienne (Basket of Game). We present an illustration, and append some brief descriptive notes of this highly artistic piece montee. edifice. The projecting flowers were likewise modelled in wax of various colors. The contents of the basket consisted of galantines of pheasants, and ballottines of partridges and quails. These were dished upright, and surmounted by the heads and feathers of the birds. A small silver skewer passing through each bird's head fixed it to the galantine. In The stand was made of mutton fat, and covered with a mosaic-work composed of diamonds of truffles, tongue, and boiled white of egg. The basket, or bourriche, was made of wax, as were also the four modelled Indian figures supporting the the middle of the group rose a high wax vase containing a bouquet of vegetables cut in the shape of different flowers. The hollows between the galantines were filled with aspic jelly. Trophy of Galantines of Partridges. This was the work of a French chef in London of which the picture only and no particulars were given. borate raised foundation on which they stand, with the borders of aspic and truffles ; the truffles, probably, in