Cooking for profit

Take the thick part of beef fiank or any that is tender but that looks too stringy and rough for steaks, cut both lean and fat clear of such skin and gristle as will not chop nicely. Mince it in a bowl and when finished and seasoned press it in a 2 quart pan and when to be cooked cut in slices like beefsteaks and fry on both sides, and serve with its own gravy poured over it. It should be made fresh every day. Cost — indefinite. It is an expedient for using up the best part of an unhandy piece of meat in a way that saves buying perhaps a first-class steak, while the pieces that cannot be minced are used to make soup or stew. 87— Plain Omelet. Two eggs and one teaspoonful of milk. Add a pineh of salt, beat in a bowl enough to thoroughly mix but not make it too light, as if the omelet rises like a souffle it will go down again, so much the worse. Pour into a small frying pan, or omelet pan, in which is one tablespoonful of the clear part of melted butter, and fry like fried eggs. But when partly set run a knife point around to loosen it and begin to shake the omelet over to the further side of the pan until the thin further edge forced upward falls back into the omelet. When the under side has a good color, and the middle is nearly set, roll the brown side uppermost, with a knife to help, and slide the omelet on to a hot dish. Serve immediately while it is light and soft. 88— Omelet with Parsley. Mix a tablespoonful of minced parsley with the omelet mixture while beating it up. Make as directed in the preceding article. 89— Omelet with Onions and Parsley. Mince two tablespoonfuls of onion and fry it in a little lard in a frying-pan with a plate inverted upon it. In five minutes take up the minced onion without grease and add it to the omelet mixture made ready with parsley in it; stir up and fry as directed in plain omelet. 90— Omelet With Ham. Have ready on the table some grated or minced lean ham in a dish. Pour a plain omelet of two eggs into the fryingpan and strew over the surface about a tablespoonful of the grated ham. 91— Omelet with Cheese. Make in the same manner as ham omelet, with grated cheese instead of ham. 92— Omelet with Tomatoes. Stew tomatoes down nearly dry, season with butter, pepper and salt. Inclose a spoonful in the middle of an omelet according to the preceding examples. Cost of omelets. Omelets are kept off the bill of fare more on account of the time and attention required to cook them properly than because of their cost which is only from -^c to Ic more than the eggs alone would be. This is speaking of hotel and family orders where the added seasoning is but about a tablespoonful, and not of omelets with asparagus, points or other rarities. Eggs vary in price from 6 cents per dozen in country places to 60 cents in the cities at midwinter. 93— Scrambled Eggs. Not to be beaten up like an omelet but only stirred about. Put a spoonful of melted butter or butter and lard into the small frying-pan, and then two eggs, sprinkle pepper and salt. Stir the eggs about a dozen times around with a fork. Pile in the middle of a little flat dish before they get cooked too hard.