Cooking for profit

Cost of material — the same as spring lamb, about 6 or 7c an order, according to market price. 149— Cucumber Salad. Slice the cucumbers two hours before they are wanted and sprinkle the slices plentifully with salt. Set the dish in the refrigerator. Just before dinner drain away the salt liquor from the cucumbers and shake them about with oil first, and then with vinegar and pepper. Serve on a very cold dish. 150-Turkey Salad. Take the remamder of a cooked turkey or half a boiled turkey, if cooked for the purpose, pick all the meat from the bones and remove the thick fat and skin, cut the meat into long shreds and then across, making the smallest, possible dice shapes. Cut celery, if in season, the same way, about two-thirds as much celery as there is turkey, or if that is not in season use crisp lettuce or a mixture of lettuce and finely chopped white cabbage, and add celery salt or extract or celery vinegar. Mix meat and the vegetables together, season slightly with uepper and salt. Pour in a little salad oil — say a quarter cupful, stir about and then stir in as much vinegar. Heap and smooth over the salad in a large platter- — it will adhere and keep shape well — then pour and spread over it a well-seasoned mayonaise. After spreading the mayonaisc over the turkey salad, ornament with quarters of hard boiled eggs or with chopped yolks and parsley, olives, cut lemons or shapes stamped out of cooked beets. Cost of material — 2 lbs turkey meat or chicken 40, oil, vinegar and seasonings 10, celery and garnishings 10, mayonaise 15; 75c for 2 quarts, or from 8 to IG orders; or, 40c per quart or 5c per hotel dinner dish. 151— Mayonaise Salad Dressing. 2 raw yolks of eggs . 1/2 teacup olive oil. About half as much vinegar or lemon juice. A level teaspoon salt. Same of made mustard. Pinch of cayenne. Put the two raw yolks in a pint bowl, add two tablespoonfuls of oil, set the bowl in ice-water or otherwise make it cold, and beat with a Dover egg-beater about a half a minute. Then add more oil and whip, and then throw in the salt, and on whipping again the mixture will at once thicken up, looking like softened butter. Then add a spoonful of vinegar, then oil and so on alternately till all is in. Add the mustard and cayenne for seasoning. The best mayonaise is made with lemon juice instead of part of the vinegar, and when it will not thicken as desired the lemon juice invariably corrects the trouble and gives the dressing the desired consistency. It should not be thin enough to run, but should coat over the pile of salad material it is spread upon. The foregoing shows the quickest method of making this important sauce or dressing; the egg-beater or the want of it need not, however, be an obstacle in the way, for simply stirring around in the bowl with a wooden spoon is the way most commonly practiced. 152— Water Cress Salad. Cut away the rough stems, pick off the root fibers, and wash the cress carefully. Drain, cut it in inch lengths, season in a bowl with a little salt and pepper, and when they are mixed in sprinkle with vinegar. Serve in small salad dishes individually, 153— Lambs' Tongues with Artichokes.