Cooking for profit

Let the leg of mutton have a good brown color on the outside, even if not done through . Turn it over by lifting the projecting bone, and do not pierce the meat with a fork. From 1 hour to 2 will be required to roast it, according to size. Cost — per plate the same as roast beef. 186— Beef Heart, Stuffed and Baked Boil the heart tender first, allowing about two or three hours, and let the water be nearly all boiled away at the finish, that the remaining liquor may be available for gravy. When the heart has boiled long enough cut out a portion of the middle and fill the cavity with stuffing. Set the heart in a pan in the oven with the liquor it was boiled in, and salt and pepper and bake brown. Cut the piece of heart into small pieces, put them to the liquor remaining in the pan and stir up with the fragments of dressing and a spoonful of thickening, making a savory thick sauce or ragout. Cost — heart 10, stuffing 5; 15c for 8 or 10 orders, or 2c per plate. 187— Scrambled Brains in Patties. A good way to serve brains where there is but a small quantity available. 1 set of brains or a cupful. 2 eggs. 1 ounce of butter — small egg size. Parsley, pepper and salt. Puff paste for 8 shells. Simmer the brains in water, with salt and a little vinegar in it, about 20 minutes. Take out, pick them over to remove the dark portions, put them into a frying-pan with the butter, break in the eggs, and a little chopped parsley, pepper and salt, and stir all together over the fire until the eggs in it are soft cooked. Then till patty shells made of puff paste, put on the lids and ornament with a sprig of parsley. Scrambled brains as above also make a good breakfast dish without the patties. It is common to put the brains in the pan raw, but not a good way, for it is difficult to get them cooked through without making them too dry, and almost impossible to free them from blood discolorations. The shells are formed in the same manner as directed for cherry tartlets, but may be oval or any other shape. Cost of material — brains 10, eggs 4, butter 2, seasonings 1, pastry 8; 25c for 8 patties or 3c per plate. 188— Rice Croquettes with Currant Jelly. J cup rice, raw, — or 2 cups cooked. IJ cup water and milk. Butter size of a guinea egg — an ounce. 1 tablespoon sugar. 2 yolks, or 1 egg. Nutmeg. Put the rice on to boil in a measured cupful of water, and when it is half done add J cupful of milk. It is an object to have the rice dry when done, and yet well cooked. Keep the steam shut in while it is cooking. When soft enough, mash it slightly with the back of a spoon, work in the other ingredients and a pinch of salt. Make it in shapes, with flour on the hands, like small biscuits, and make it hollow in the middle to hold a spoonful of jelly. Having coated the shapes well with flour, fry them in a saucepan of hot lard. They will do without breading in egg and cracker meal. Put currant ielly in the depression when dishing up. Cost of material — rice 2, milk 1, butter 2, e^^ 2, sugar and flour 1, jelly 4; 12c for 8 croquettes with jelly or Ic each with only powdered sugar. 189— Lobster Salad.