FoodNetArchive

Cooking for profit

1886

Page 132 · 2 recipe records on this page

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
"It is after four o'clock now; not much time to get up a supper when our regular supper runs till eight." "But thty don't want this till eleven and it is just a little cold supper nicely set on the table, nothing elaborate. I don't want it to cost much — what can you give them?" "There are plenty of things, I supnose that can be given for such an occasion, but one can't say in a minute. It is a bad time of year for a cold party supper — no oysters. Will there be any ladies ; that is, shall we want any sweets — ice cream?" "Miss Ophelia will be in the party." "That is the star actress?" "Yes, and one or two others, and two newspaper men, but I would not go to the trouble of ice cream — there will only be seventeen all together."^ "We must have some chickens." "I m afraid we can't get any. ^ I have not seen a chicken in this town since the frost broke up." "Turkeys, then" "Harder yet. I saw one old gobbler at the butcher's three weeks ago, but it is a thousand chances to one against finding one now." "We have the best of all sorts of butcher's meats for every meal, but you don't want to sit your actors down to dishes of the same meats cold that they have had hot three times in the day already. Cold roast fowl would be a rarity, and then there must be a salad and it ought to be of turkey or chicken. Perhaps you can find canned chicken at the stores, and if it is not very good for salad alone it can be made better by mixing with white veal which we can get at the butchers. It may be that you can find boneless roast turkey in cans, too, and one or two will suffice. And get some canned Baratana shrimps and let the boy try once more for parsley." "No use; the people in this town don't know what parsley is, but I will tele- phone to the stores about the other things — do you want any lobster?'* "I think not. Canned lobster is an abomination. Take shrimp instead, and lettuce and lemons." The telephone having been employed and yielded nothing, a boy was sent out \yho returned in an hour with the intel- I ligence that in all this town of 15,000 in- habitants there was no poultry either , fresh or canned, but one merchant sent word that he had some nice canned crab and with each two-pound can, eight crab shells were furnished to bake in; that he supplied some of the same to Mrj. Con- gressman Wmdmill's party and they were much pleased. So this following was the bill-of-fare that resulted : COOKING FOR PROFIT. Devilled Crab in Shell. Sardines with Brown Bread. Garnished Pickles. Corned Tongue. Shrimps in Mayonaise. French Rolls and Butter Bread, Swiss Cheese. "Maids of Honor" Tartlets. Strawberries and Cream. Cake. Coffee. Wine, extra. Cigars, extra. Of course there was no menu card; a long table was set suitable^ for farewell speech-making and those things were set on it ; and, the waiters out of pure good will went out in the twilight and despoiled somebody's garden of large bunches of lilac and snowballs for decoration. Cost of material : 3 cans crab @ 33^ $i 00 3 cans shrimps @ 30 90 6 small cans sardmes @ 20 i 20 6 heads lettuce 15 I pint salad oil ^ ^ 50 6 Imons for dressin g and garnish 15 ^ a coW corned tongue ^ 15 I bunch red radishes for garnish 5 9 eggs for salad dressing 15 6 quarts strawberries @ 15 90 Devilled Crab in Shell