Cooking for profit

Note — Pigs weighing from 30 to 40 pounds are more frequently furnished to hotels than the very small ones, and, as they are not sent to table whole are considered more satisfactory. They are too large to be cooked whole but are split in halves, carefully hacked through the bones inside according to the directions for sucking pig, and basted and crisped light brown in the same manner. Serve with apple sauce. 109— Apple Sauce for Meats. Pare good ripe apples and slice them into a bright saucepan. Add water enough to come up level with the apples and stew with a lid on till done — about thirty minutes . While they are stewing throw in a little butter. Mash at last with the back of a spoon. No sugar. Cost of material — 10 pound pig $2,00, stuffing 10, apple sauce 7; $2,17 — say for 20 to 25 orders not less than 10c per dish. Note — Pigs often cost a much larger amount than their weight at 20c per pound would be, five dollars being often obtained at Christmas and other holiday seasons. The number of dishes is somewhat dependent upon skill in carving. In any case, however, this is an expensive dish. 110— Chicken Pie, Plain. When chicken pie or any similar dish is written in a menu as of some particular style, it, of course, carries the implication that there are more ways than one. A very small variation or addition of vegetables, mushrooms or eggs and wine may suffice to change the name. It is only necessary to say here that one way by which young chickens, squirrels, rabbits etc., are partly fried in butter before being covered with a crust, and the gravy in the pan is made rich and light brown, may be found detailed elsewhere for pigeon pie, and the following is the other principal method, or country style. 1 large fowl or 2 chickens. 1 slice of fat salt pork — 2 ounces. 1 large potato. 1 teaspoonful of minced onion. 1 of black pepper. 1 of salt. 1 pound of pie crust. 2 tablespoonfuls of flour. A little parsely. The salt pork is only a seasoning, and may be dispensed with or substituted with butter or the fat of the fowls. Cut the fowl in 8 pieces if large, first dividing it in half through the back and breast, chop each side in 4, taking a piece out between the leg and the wing. Cook the gizzard and heart with the fowl, but leave out the liver, which is apt to impart its flavor to the whole dish. Boil the meat till tender, which may take anywhere from 1 hour to 4, according to the kind of fowl. It does not make much difference how old the fowl is if it be boiled accordingly with seasonings added. It will make the liquoi rich as jelly after a while. Half an hour before taking the fowl from the fire put in the potato, cut in pieces, and afterward thicken the liquor with flour and water and mix in some chopped parsley. Turn it into a baking pan,dredge a little more black pepper over the top and a little flour over that, and then cover with plain pie paste and bake it J hour. Cost of material — Fowl 40, pork 3, vegetables and seasonings 1, paste 5, 49 cents for 8 dishes, or 6 or 7c per dish. Ill— Boiled Kale or Seakale. Wash free from grit, tie it in bunches, trim off the root end and boil it in salted, water, like winter spinach, about twenty minutes. Drain in a colander. Pour a spoonful of butter sauce over each bunch in the dish.