Cooking for profit

Do not peel the tomatoes, but take a slice off the rough stem side and scoop out the inside with a tablespoon into a colander, so that the juice may partly drain away. Cut a thin slice or two of bread and mince across to make a cupful. Mix the crumbs and tomato pulp together, bacon, onion, very little salt, if any, pepper, and touch of nutmeg or mace. Fill the tomatoes with the mixture rounded up on top, bake in a small pan 4A. well buttered, with a greased sheet of paper over, one-half hour. Then moisten over the tops with the back of a spoon dipped in butter, dredge fine crumbs on top and bake again without cover until they are well browned. Cost — 1 to 2 cents each according to season. One of the best substitutes for mushrooms with filet of beef. Cost of material — fowl 60, butter 8, mushrooms 10, cream G, seasonings 2 eggs, breading and frying 6, 82; 16 to 20 croquettes cost 4c to 5c each. NOTE — The above is the way to make croquettes of the best quality, but a much cheaper will be found elsewhere described, and half the quantity can be made with the remains of fowl left over. 125~Egg Plant Plain Fried-(Sauteed.) Slice the egg plant, without paring, into five or six, throwing away only the end parings. Boil the slices in salted water a few minutes to extract the strong taste, drain them, and while still moist dip both sides in flour, then fry brown in a flying pan with a little drippings. They are served as a vegetable, like fried parsnips, etc. Cost — Ic each person. 126~Chicken Croquettes. 1 young ben lightly roasted. ■J cup mushrooms. 1 small cup butter. Same of flour. 1 cup cream. Same of broth or water. A slight grating of nutmeg. A little lemon juice. Pepper and salt. Cut the meat of the roast fowl into the smallest possible dice, mince the mushrooms and add, sprinkle with a teaspoonful of mixed pepper and salt, grate a little nutmeg and squeeze a lemon over it. Make cream sauce by stirring the butter and flour together in a sauce pan and adding the broth and cream when it begins to bubble, and when the sauce is ready moisten the meat with it, stir it up well and set it away to become cold. Then make out in rolls about the size of a finger, roll in flour, then egg, then in cracker crumbs and fry in hot lard. Pile in the dish and garnish with fried parsley. 127— Stewed Cucumbers. Pare three or four young and good cucumbers, and cut them in thick slices, boil these in water, with a little salt and vinegar in it — the same as for egg-plant — for about fifteen minutes, then pour away the water. ^Make a cupful of cream sauce in another saucepan, and, when ready, beat in the yolks of two eggs and a tablespoonful of vinegar. Pour this yellow sauce over the slices of cucumber, after they have been placed neatly in their dish. 128— Angelica Punch. 2 cups Cahfornia angelica wine. 2 cups hot water — a pint. 1 cup sugar J pound. 1 cup stemmed raisins — J pound. 1 lemon. 2 whites of eggs and 2 tablespoonful of powdered sugar to beat in.