Cooking for profit

2. The dishes can be made to look very neat and attractive by the way above described of taking up spoonfuls from a mass ready spread in a dish, (and it is quick to dish up,) but another way is to dish the lobster salad out of the pan it is mixed in into the individual dish with or without a border of green, then on top drop a tablespoonful of mayonaise, without spreading or smoothing it, and garnish with quartered eggs or olives or a slice of lemon. Cost — About 5c per individual dish. 357— Salad Cream Without Oil. Icup vinegar. •Jcup water. \ cup butter — 2 ounces. •J cup yolks of eggs — 5 or six yolks. 1 tablespoon made mustard. 1 teaspoon sugar. Salt, cayenne. Boil the vinegar, water, butter and salt together in a bright saucepan, beat the yolks, and add to them some of the boiling liquid, then pour all into the saucepan, stir rapidly, and in a few seconds, or as soon as the mixture becomes thick and smooth, like softened butter, take it from the fire. Add the mustard and cayenne, and make it ice cold for use. Cost of material — 20-cents a pint. Note. — The foregoing is extremely useful for making a salad of almost any material; it should be practiced a few times until the proper point at which to remove it from the fire is well understood. It is generally thickest and smoothest in half a minute after the yolks are poured into the boiling liquid, and it becomes thicker when cooled by being set in ice water. It will keep a considerable time. 358— Salad Cream- Not Cooked. The vinegar is boiled but not the eggs and it is somewhat different from the preceding kind. ■J cup vinegar. -J cup water. J cup butter. \ cup raw eggs — 3. Mustard, pepper-sauce, salt. Boil the vinegar and water together; beat the eggs up a little in a bowl and pour the boiling liquor to them, beating at the same time, then put in the butter either previously softened or in little pieces and stir until it is melted. Add a little mustard thinned down in a cup first with some of the dressing. 359— Lobster Salad Made With Celery. 1 can lobster. Same measure minced celery. 1 cup salad cream. Shred lettuce endive or cress. Mince the celery very fine, but cut the lobster into pieces size of beans. Put the lobster in a bright pan, the celery on top and the salad cream poured over and mix up lightly without mashing the lobster to a paste Garnish the dishes first with shred lettuce and dish the lobster salad in the middle. Cost of material — 30 cents per quart or 3 to 4 cents per individual dish. Lobster Salad made with Lettuce. Pick out the hearts of lettuce and pu two or three of the smallest leaves in each dish. Chop the rest only a few minutes before it is wanted and mix with lobster and salad cream the same as directed for the preceding kind. 361— Substitute for Celery. Use tender while cabbage finely minced and flavor it with celery seed, celery vinegar, or celery salt, or mix in a few green celery leaves. It is good also unflavored ana seasoned with oil and vinegar. with Po- 362— Lobster Salad made with Potatoes. 1 can lobster Same measure of cold cooked potatoes. 2 hard-boiled eggs. 1 cup salad cream.