Cooking for profit

Take for preference, corned lambs* or sheeps* tongues of a good pink color, and boil them not less than 2 hours, which may be done the evening before they are served, if more convenient. Put them into cold water and peel off the outside and split them lengthwise in two. Having the halves ready in a dish when the roast meat is done, after taking it out lay the tongues in the fat and glaze in the baking pan for about 5 minutes,then take them out slightly browned and glazed and keep hot. Cook an artichoke for each dish, as directed further on, boiling them, that is to say, like summer cabbage or cauliflower, but cut them in halves instead of quarters; only scoop out the fibrous part before cooking. Drain them well. Serve half a tongue in the small dish and a half artichoke at each end, and a spoonful of brown gravy over the vegetable without covering the tongue. Tongue and spinach may be served the same way. Cost of miterial — 4 tongues 20, arti- chokes and gravy 10; 30c for 8 dishes or about 4 cents per order. 154— Spaghetti and Cheese—Romaine. Spaghetti is maccoroni in another form, a solid cord instead of a tube. 4 ounces spaghetti — 2 cups when broken . 1 cup minced cheese — 2 ounces, 1 cup milk. Butter size of an egg, 2 yolks of eggs . This dish ought to be quite yellow. Throw the spaghetti into water that is already boiling, and salted. After cooking 20 minutes drain it dry, and put it into the buttered dish it is to be baked in. Put the cheese and butter and half the milk into a saucepan and stir them over the fire till the cheese is nearly melted, mix the yolks with the rest of the milk, pour that into the saucepan, then add the whole to the spaghetti in the pan, and bake it a yellow brown in as short i time as possible. It loses its richness if cooked too long, through the toughening of the cheese. Cost of material — spaghetti 4, cheese 3, milk 1, butter 3, egg-yolks 3; 14c for 8 orders, or about 2c per dish. -Vanilla Puff fritters^ Sauce. -Rum 1 cup water— J pint. ^ cup butter- -3 ^ ounces. 2 rounded tablespoons sugar. I rounded cup flour — 5 ounces. 3 large eggs. 1 teaspoon vaniila extract. Boil the water with the sugar and butter in it in a deep saucepan. Drop in the flour all at once and stir the mixture over the fire till you have a firm, well-cooked paste. Take it from the fire and work in the eggs one at a time with a spoon, and beat the paste well against the side of the sancepan. Add the vanilla with the last egg. The more the paste is beaten the more the puflfe will expand in the frying fat. Make some lard hot. It will take half a saucepauful. Drop pieces of the batter about as large as eggs and watch them swell and expand in the hot lard and become hollow and light. Only four or five at a time can be fried because they need lots of room. The fritters being slightly sweet will be liable to fry too dark if the lard be made too hot; and they may be as much as five minutes in it before they begin to swell and roll over. Cost of material — butter 8, sugar and vanilla 2, flour 1, eggs 6, lard to fry 4; 21c for 12 fritters — rum sauce 11 — 32 cents for 12 dishes of fritters with rum sauce cr about 3c per order. 156— Rum Sauce for Fritters. 1 cup water. ^ cup sugar. 1 rounded tablespoon starch.