Cooking for profit

Cost — 50 cents for a 2 quart mold or about 3 lbs of cake; with icing 5c more. 166— Tomato Soup. 2 quarts soup stock. 1 cupful stewed tomatoes* 1 small cupful of minced vegetables. 6 cloves. 1 tablespoon minced parsley. Salt and pepper to taste. Little flour for thickening. Tomatoes stewed down after seasoning with salt, pepper and butter, are a different article from the freshly prepared and impart a new richness to soup. The soup stock may be the liquor in which a piece of beef or mutton is boiled for dinner, with the addition of other raw scraps and pieces, such as the bones and gristly ends of a beefsteak. An hour before dinner time take out the meat strain the stock through a fine strainer and into the soup pot. Cut piece of carrot, turnip and onion into small dice and throw in and let cook till done and add the cloves and cup of tomatoes, pepper and salt, thickening and the parsley at last. It is generally considered a reproach to say the soup is thin. A proper medium should be observed. A spoonful of flour gives the smoothness and substance required without 'destroying the clearness of the soup. Take about three pounds of the middle out of a small salmon, and, having scaled and cleaned it, put it on to cook in water that is already boiling and strongly salted. The fish should be placed on the drainer or false bottom of the fish kettle, but where there is no such utensil the precaution should be taken to wrap and pin it in a buttered napkin, that it may come out of the water unbroken. Let it cook very gently at the side of the range for three-quarters of an hour. Take it up, remove the skin, and place it carefully on a hot dish. At the moment that it is sent to table pour over it some of the fresh butter sauce of the next recipe, fill the remaining space around it in the dish with a pint of potato brouettes, and send in some more of the sauce in a sauce-boat. 168— Scotch Fish Sauce. Set 8 ounces of the best butter, the juice of one lemon, a pinch of cayenne and a tablespoonful of chopped parsley in a bowl in a place warm enough to soften the butter, but not to melt it, and when the sauce is wanted tor use stir together until creamy. Cost of material — salmon 1,00, potatoes 2, sauce 20; $1,22 for 12 hotel orders or 10c per plate. 169— Boiled Bacon and Cabbage. Cut 2 summer cabbages in quarters and cut out most of the stem part. Let lie in a pan of cold water until wanted to cook. Put oh saucepan plenty large enough with water and salt and a very little baking soda in it — about the size of a bean for two cabbages — when it boils put in the cabbage and let it cook half an hour. Shave the smoky outside off a pound of bacon and boil the bacon in a saucepan by itself for half hour. Then drain off both cabbage and bacon and put them both together in one pot, pour in boiling water just to cover, put on a good-fitting lid and let them slowly cook together half hour longer. The quarters ot cabbage, nice and green appearing, should be drained in the spoon as they are taken up without destroying their shape, and placed in the dish with the bacon sliced on top. Cost of material — 24c 3 c per plate. for 8 orders or 170— Roast Beef.