Cooking for profit

1/2 a lemon — without the seeds. 1 ounce butter. a basting spoon of rum. Boil the water. Mix the starch with the sugar dry and stir them in. Slice the lemon into it and add tiie butter and let the sauce simmer at the side until it becomes quite transparent. Then add the rum. Pour a spoonful over each fritter as they are dished up. Cost — 11 or 12 cents. 157— Browned Potatoes. Pare the potatoes and steam them, and the broken ones being used to mash, or a la duchesse, put the others in a small pan with some of the drippings from the roast lamb pan and a dredf ing of salt and bake them brown. Cold boiled or baked potatoes are not fit for this purpose— they can be used better for breakfast dishes. 158— Cauliflower in Cream. Cauliflower takes from half to three-quarters of an hour to cook done. It should not boil rapidly enough to destroy the small flowerets. Try the stems with a fork and take off when tender. A lump of baking soda the size of a bean in the water will hasten the cooking without injuring the vegetable. Divide the cauliflower into portions of convenient size before cooking, and when drained and dished up pour a spoonful or two of good strained cream sauce over each portion. 159— Stewed Butter Beans. Throw Lima or butter beans into a sauce-pan of water that is already boiling and has salt in it, and cook about half-hour, if green beans, but if dned they will take one and a halt hours, besides a previous soaking in water. Drain away the water, and mix a little cream sauce or butter sauce, or add milk, butter and salt, and thicken when it boils up. 160— Artichokes as a Vegetable. Let the artichokes lie in a pan of cold water, the same as is the rule for cauliflower,spinach,etc., an hour or two before they are to be cooked. Wash well, and if the tips of the leaves are discolored, clip them; cut the artichokes in 4 and remove the stringy core. Have the water ready boiling, put in a teaspoonful of salt and baking soda the size of a bean, boil the artichokes about 1/2 hour or until the soft end of the leaf when pulled out proves to be tender. Drain and serve like cauliflower, 2 pieces in a dish, and a spoonful of butter sauce poured over. 161— Indian Fruit Pudding. 3 cups milk or water — IJ pints. 1 cup yellow corn-meal — 6 ounces. 1 teacup minced suet — 3 ounces. 1/2 teacup black molasses — 3 ounces. 2 eggs. Little salt. 1 cup seedless raisins — 4 ounces. Same of currants. 1/2 teaspoon ginger, cinnamon, or grated lemon rind. Make mush with the meal and water and let it cook well with the steam shut in for an hour or two. Then mix in all the other ingredients, the fruit previously dusted with flour, and bake it in a pan or mold about an hour. Cover with greased paper to keep the fruit from blistering. Three heaping cups of cornmeal mush ready made will do as well. The above makes a quart of pudding. Cost of material — meal 2, suet or butter 3, molasses 2, eggs 4, raisins 5 currants and spices 5; 21c for 8 orders — with sauce 3c per dish. 162— Rich Lemon Pie. 7 ounces sugar — a cupful. 3 lemons. 1 cup rich cream. 6 yolks of eggs and 2 whites.