Cooking for profit

Doughnuts bread, cheapest, fried, 95. English fruit pies, 303. omelets, 77 to 92. Eve's pudding, 675. ENTREES AND RESTAURANT ORDERS. .n trees. Bacon and Cabbage, 169- Beef a la Mode, Allemande, 917. Jardiniere, 750. Parisienne, 881. Beef and Green Peas, a la Turque, 1058. Beef and Fried Squash, a la Creole, Beef Heart, Smothered with Onions, Stuffed and Baked, 186. Blanquette of Lamb with Peas, 602. Breast of Lamb, a la Jardiniere, 905. of Veal, a I'Anglaise, 922. Braised Mutton with Nudels, 918. Tongue, a la Flamande, 765. Brochettes of Kidneys, a la Claremont, Liver, a la Bretonne, 731. Brisket of Veal, a la Marechale, 840. Buttered Crab on Toast, 379. Eggs on Toast, 589. Lobster on Toast, 363. Shrimp on Toast, 370. Calf's Head, a la Tortue, 796. Fried in Batter, 988. Calf's Brains in Batter, Remoulade 1003. Canapes au Fromage, 81- Catfish, Stewed with Tomatoes, 1063. Cheese Fondue, 909. Chicken a la Bechamel, 1047. au Puree de Marrons, 1057. Croquettes with French Peas, 126. Cutlets a la Bordelaise, 872. Liver Croustades, 873. Giblets in Rice Cases, 923. Giblets Sautes, with Rice, 1025. Pot Pie, Country Style, 1015. Pie, American Style, 850. Pie, plain, 110. Civet of Rabbit, a la Chasseur, 1064. Clam Chowder, Baked, 346. Clams, Fricasseed on Toast, 344. Clam Patties, 341. Clams, Scalloped, en Coquille, 338. Soft Shell, Fried, 342. Stewed. 386. Entrees. Collops of Beef, a la Macedoine, 985. Corned Beef Hash, 100. Stew with Potatoes. Corn Fritters, Maryland Style, 925. Crabs, Soft Shell, 374. Crepinettes of Veal, a la Toulouse, 636. Curry of Veal, a la Calcutta, 1048- Cutlets of Sweetbreads, a la Victoria, 883. Ducks with Green Peas, 129. Devilled Crabs, 501 and 377. Ham with Puree of Potatoes, 741. Egg-plant Stew, a la Turque, 1086. Emince of Veal, a la Portuguaise, 891. Epigramme of Lamb, a 1' Allemande, 751. a la Bordelaise, 986. a la Trianon, 716. Entrecote of Pork a la Dauphin oise, 759. Escalopes of Veal a la Bearnaise, 739. Fillet a la Chateaubriand, 41. Fillet of Beef, larded, with Mushrooms, Fricandeau of Veal, a I'ltalienne, 788. Fricassee of Chicken, a la Parisienne, 723. Veal, a la Francaise, 730. Fried Oysters, 13. Giblets a la Parmentier, 1065. Grated Corn Pudding, 1017. Green Corn Pudding, 1027. Grenadins of Veal a la Napolitaine, 774. Ham and Eggs, Restaurant, 76. Roulettes with Puree of Potatoes, 741. Haricot of Mutton, a la Bourgeoise, 724. Irish Stew with Vegetables, 60. Kidneys Sautes, 581. Kromeskies a la Russe, 760. Venitienne, 961. Lamb Cutlets, a la Maintenon, 946. a la Nelson, 841. with Peas, 672. Gallimaufry, 618. Stew, a la Jardiniere, 816- Lambs' Tongues with Artichokes, 158. Larded Fillet of Beef, 120. Liver and Bacon, Restaurant, 80. Entrees. Entrees. Lobster Cutlets, 365. Pigeon or Squab Pie, 971. a la Victoria, 1026. Poached Eggs, 96. Croquettes, 366. Pork, Brown Stew, 101. in Shell, 353- Cutlets a la Robert, 766. in vinegar, 354. Tenderloins, 73. Patties, a la Reine, 364. Tenderloins with Fried Appleg, 74 Lyonaise of Liver with Crusts, 1039. Potted Beefsteak, 591. Macaroni, a la Bechamel, 173. Rabbit Pot Pie, Country Style, 64 a la Creole, 1049. Ragout of Beef, a la Creole, 906. a la Genoise, 972. of Giblets, en Croustade, 923. a la Palermetane, 934. of Sweetbreads and Mushrooms, 172. a la Rossini, 802. of Veal, a la Julienne, 825.