The best furnished hotel kitchens have a kettle much like, a long fish ket- tle in appearance, and a number of tin bas- kets,each with its handle, that fi tin side by side. The kettle is full of boiling water, and the baskets with different orders of eggs, can be withdrawn without disturb- ing the others. One hand is detailed to attend to the e^% boiling, and he has sand glasses to time them by, or a clock, or both. At ordinary levels two or three minutes for soft-boiled and four or five for hard-boiled is the rule, but at great altitudes in the Rocky Mountains as much as eight minutes is the least time for hard-boiled eggs. The low point at which water boils is the reason for the difference. 98— Fried Mush. Take the pan of cold mush that was set away over night, hold over the fire a minute and shake it on the table. Cut a quart of mush into 8 pieces. Roll them in cracker meal mixed with flour, then in milk, then in the cracker meal mixture again, let them lie in it to get a good coating. Drop into a frying pan half full of clear drippings made very hot first, and let fiy light brown. Cost — Mush 3, breading 4, fat or lard 4; 11 cents, or from 1 to IJc each per- son. COOKING FOR PROFIT. 35 gg^Fried Mush Egged and Breaded. 1 quart cooked mush. 1 pound cracker meal. 2 eff^P. ■J pound fat to fry. ✪ Fried Mush Egged and Breaded Mix 3 tablespoonfuls milk or water with the eggs and beat up. Roll the pieces of mush in it and then in the crack- er meal and fry a handsome brown in hot lard in a sauce pan deep enough to im- merse them. Cost of material — Neither the cracker meal nor the lard will be all used but an allowance should be made for waste or deterioration of what is left over. Mush 3, eggs 4, cracker-meal 8, lard 8; 23c for 8 to 12 orders — say 2Jc each person. 100— Corned-Beef Hash. Some of the worst blunders the half- made cooks commit are in making hash. Corned-beef hash can be made a real delicHcy, good to look at with no appear- ance of mystery about it, the pink meat fair and cleanly in the smooth and clean potato, and good to taste being more tempting to a fickle appetite than solid beefsteak. It is not necessarily a very cheap dish although it is convenient as a means of using a remainder of corned beef to make room for a fresh boiling. The attempt to make hash very cheap by making it the general receptacle for all sorts of pieces is a penny wise and pound-foolish proceeding, for nobody wants it and it is thrown away at last and through that and other blunders it has come to be at last that hash cannot even be given away at a free lunch. The writer of these lines has seen the officers of the finest vessels afloat send a special request to the kitcben for dishes of the deck hands* fresh made hot and savory corned-beef hash for their breakfast in preference to all that was upon the table, and the passengers who had made its acquaintance followed up the hint and found out the place where hash was good. ✪ Corned-Beef Hash

AI-modernized reading of the original text

The best furnished hotel kitchens have a kettle much like, a long fish kettle in appearance, and a number of tin baskets,each with its handle, that fi tin side by side. The kettle is full of boiling water, and the baskets with different orders of eggs, can be withdrawn without disturbing the others. One hand is detailed to attend to the egg boiling, and he has sand glasses to time them by, or a clock, or both. At ordinary levels two or three minutes for soft-boiled and four or five for hard-boiled is the rule, but at great altitudes in the Rocky Mountains as much as eight minutes is the least time for hard-boiled eggs. The low point at which water boils is the reason for the difference. 98— Fried Mush. Take the pan of cold mush that was set away over night, hold over the fire a minute and shake it on the table. Cut a quart of mush into 8 pieces. Roll them in cracker meal mixed with flour, then in milk, then in the cracker meal mixture again, let them lie in it to get a good coating. Drop into a frying pan half full of clear drippings made very hot first, and let fry light brown. Cost — Mush 3, breading 4, fat or lard 4; 11 cents, or from 1 to IJc each person. gg^Fried Mush Egged and Breaded. 1 quart cooked mush. 1 pound cracker meal. 2 eggs. ■J pound fat to fry. Mix 3 tablespoonfuls milk or water with the eggs and beat up. Roll the pieces of mush in it and then in the cracker meal and fry a handsome brown in hot lard in a sauce pan deep enough to immerse them. Cost of material — Neither the cracker meal nor the lard will be all used but an allowance should be made for waste or deterioration of what is left over. Mush 3, eggs 4, cracker-meal 8, lard 8; 23c for 8 to 12 orders — say 2Jc each person. 100— Corned-Beef Hash. Some of the worst blunders the halfmade cooks commit are in making hash. Corned-beef hash can be made a real delicacy, good to look at with no appearance of mystery about it, the pink meat fair and cleanly in the smooth and clean potato, and good to taste being more tempting to a fickle appetite than solid beefsteak. It is not necessarily a very cheap dish although it is convenient as a means of using a remainder of corned beef to make room for a fresh boiling. The attempt to make hash very cheap by making it the general receptacle for all sorts of pieces is a penny wise and pound-foolish proceeding, for nobody wants it and it is thrown away at last and through that and other blunders it has come to be at last that hash cannot even be given away at a free lunch. The writer of these lines has seen the officers of the finest vessels afloat send a special request to the kitcben for dishes of the deck hands* fresh made hot and savory corned-beef hash for their breakfast in preference to all that was upon the table, and the passengers who had made its acquaintance followed up the hint and found out the place where hash was good.

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