Cooking for profit

■J pint hard cider, or vinegar and water. 1 pound suet chopped fine, or lard. Soak the crackers or bread in the fluids awhile. Mix everything together. Cover the bottom of a baking pan witli a very thin sheet of common short paste. Pour in the mixture to be 1^ inches deep. Cover with another very tbin sheet of paste. Brush over with milk. Bake to a light color in a slow oven about three-quarters of an hour. Cut out squares either hot or cold. Cost of material — breud 3, sugar 8, currants 5, spice 6. cider 2, suet 10, pie-paste 11; 44 cents for 6 or 7 pounds or 14 squares. 394 — Baked Custard in Cups. 1 quart milk. 6 eggs. J cup sugar — 4 ounceb. Flavoring. Break the eggs into the sugar and pour in the milk while beating. Grate in a quarter of a nutmeg. Fill five ½-pint cups with the custard, wipe off the edges and outside, set in a pan and bake in a slack oven about 20 minutes. Be careful not to let the cups remain in the oven longer than till the custard is just set in the middle. Cost of material — milk 8, eggs 13, sugar and flour 3; 24c, or 5 cents per cup or according to price of eggs. These are restaurant cups that sell as pudding at 10c. Common custard cups only half the eize. 395— Blackberry Meringue. Make the same as strawberry meringue at No. 195. 396— Peach Meringue Pare ripe peaches (not cooked) and cut them to size of strawberries and make the same as strawberry meringue at No. 195. 397— Peach Shortcake. The same thing as strawberry shortcake, using chopped ripe peaches instead. It is a cake of short paste, not sweet, as large as a plate and thick as a biscuit, split in two after baking, peaches and sugar spread on the lower half, the other placed on top with the split side upward and more peaches spread upon that. It is eaten with cream. The ingredients required are: 1 cup lard or butter — 8 ounces. 3 cups flour; — 12 ounces. •J teaspoon salt. 1 CUD ice water, 1 quart cut peaches. 1 cup sugar. Pare the peaches, cut them small and shake up with the sugar before making the paste, and set ihem in a cool place. Rub the butter into the flour thoroughly with the hands. Salt is needed only where lard is used. Make a hollow in the middle, pour in the water, mix up soft, roll out on the table in flour reserved for the purpose. It makes the cake flaky and part in layers to roll it and fold it a few times like pie paste. Then make it up round, let stand five minutes, roll out thick as biscuit and bake on a jelly-cake pan. Finish with fruit as above stated. Cost of material — peaches 20, crust 13, sugar 5; 37 cents for 2 shortcakes,to be cut in quarters. 398— Apple Shortcake. Use mellow apples of fine flavor and make the same as peach shortcake, the apples not to be cooked, but mixed with sugar and chopped and used immediatly. 399— Peach Cobbler. A peach pie made in a baking pan to be cut out in squares. Make common pie paste, roll out the larger half of it to a thin sheet and take up off the table by rolling it up on the rolling pin and so unroll it on the pan. Put in pared and cut peaches an inch deep, dredge a little sugar over them, cover with the top crust and bake about half an hour. Cost — each person about the same as fruit pie or apple dumplings, or 3 to 5 cents per plate. 400— Apple Cobbler.