Cooking for profit

He recommended that they should be placed in a wooden dish or served in a porcelain dish, with towels above and below to absorb the moisture. " D. C." WISHES to know how to pickle the small red and yellow tomatoes that are brought to market somewhat later in the season. If very small it is not necessary to remove the skin, and you may proceed exactly as if for pickling peaches. Make a sirup of one quart of vinegar and seven pounds of sugar; let this come to a boil, add spices to suit your taste; put the tomatoes in a jar or in a porcelain kettle, having first removed the stems and wiped the fruit carefully; then pour the hot sirup over them. If you wish them for use late in the Spring it is advisable to can them, as then they will keep perfectly. If you can them, put the porcelain kettle over the front of the stove, pour the hot sirup over, and let the fruit boil gently, but do not break it in pieces. If the fruit is very ripe and inclined to be soft, steam it before pouring the sirup over it; then you may can it immediately. Here is Rossini's receipt for cooking macaroni: Take a pound of macaroni and three parts cook it in salt and water, after which drain it well in a colander, throw away the water, put the macaroni back again into the stewpan in which it has been dressed, pour over it half a pint of good gravy or stock, place the stewpan at the side of the fire where it may keep hot, simmer, simmer, simmer and always simmer, and from time to time shake the stewpan so that the macaroni may be turned about, but be careful not to break it; when the gravy is entirely absorbed by the macaroni, put it in layers on a silver dish (this, of course, is a question of rank, earthenware doing just as well, perhaps better), between each layer spread some grated Parmesan cheese, with sliced truffles mixed with a good Espagnole sauce, and on the top or last layer put the truffles thicker; serve hot with grated Parmesan on a separate plate. ABOUT TRUFFLES. Truffles are subterranean in their habits, their position beneath the soil varying from two or three inches to two feet in depth. They have neither root, stem nor leaf, and are of different shades of color, from light brown to black. They are more or less globular in form and vary in size from a filbert to a large hen's egg. Their surface is knotty or warty and covered with a skin of net work which looks like veins. Truffles grow in pastures and on open downs, under trees and sometimes far away from them. They prefer loose soils and affect the neighborhood of oaks, beeches and chestnuts, but they do not thrive well in thick woods. They are common in Central and Southern Europe, particularly in this country, where the Poitou and Perigord districts are most prolific, and Italy, where Piedmont carries of the palm. The French truffles are decidedly superior to those of any country, but they vary in flavor according to locality. Up in the neighborhood of Nancy or Bar-le-Duc they are grayish in color and nearly tasteless ; down near Grenoble, Valence and Avignon they have a musky taste; in Burgundy they are smaller, dry and have a flavor of resin, but the Perigord truffle is the kind that makes one's mouth water to think of it.