Cooking for profit

1 quart cream 25 24 tartlets 25 Rolls, bread, butter ^ 26 Cheese, pickles, condiments 25 2 pounds of cake 25 20 cups coffee (^ H) Java) 18 2 pounds sugar 16 $675 501— A Dish cf Devilled Crabs. Opened the 3 cans. They proved to be solid packed and good, only a little too salty. It is the common way, to mix fine bread crumbs with the crab meat, but there being rather more than enough of this, the only addition made was a cupful of rich butter sauce made with melted butter, to avoid adding the salt dregs, and some pepper. Buttered the insides of the shells; filled 20 of them, rounded up, and on top pressed some very fine minced bread crumbs; baked to a toast-brown in the oven and basted with a table-spoonful of melted butter. Ready an hour before supper time. To serve : Covered each one of three large platters with four of the handsomest lettuce leaves, the curled green edges commg around the edges of the dishes, and arranged the crabs in star form upon them with quartered lemons between the points. 502— Sardines With Brown Bread and Butter; or, en Canape. Shook out three boxes of sardines on to a dish, took up the unbroken sardines with forks and laid on paper to drain. Chopped a green pickle extremely fine and a hard boiled egg and mixed them together. Cut long, tliin slices of graham bread about width of two fingers, buttered them, sprinkled the minced garnish down the middle of each with a tea-spoon, and laid a sardine upon it. Arranged these diagonally on two small platters with radishes scraped in stripes laid between. The other three boxes of sardines were opened and served in the boxes as they were, for those who might prefer them, on platters having a border ol shred lettuce. 503— Cold Corned Tongue. Red tongue sliced slantwise, extremely thin, enough for two small platters. Minced green radish tops in little heaps around the edges for ornament, and a thin, round slice of lemon in the middle. 504— Shrimps in Mayonaise. This is only^ another term for shrimp salad and it is not necessary that the mayonaise dressing (No. 151) be used every time. Took 5 hard-boiled yolks and 3 raw. y^ cup olive oil. 1 table spoon sugar. 2 teaspoons salt and i of pepper. I teaspoon made mustard. Juice of 2 or 3 lemons. A small cup vinegar. Whipped whites of 3 eggs. Rubbed all the yolks to a paste with the back of a spoon and added oil, sugar, mustard, salt, pepper, lemon juice and SAN FRANCISCO HOTEL GAZETTE'S vinegar, all a little at a time. Kept the lettuce in cold water till the last, then shook and dried between two napkins. Shred the white hearts fine, like slaw, and mixed the shrimps with it. Whipped the whites, added to the salad dressmg, poured over the salad, stirred up lightly, dished in two deep glass dishes and garnished with the boiled whites in rings and little round cuts of radishes. Set salad plates handy and silver forks for the waiters to serve it from the dishes if required. 507— Fresh Strawberries. 505— Maids of honor. This is the old-fashioned name of some sorts of cheese cakes or tartlets. As it is often to be met with in_ English and old Virginia bills-of-fare it is necessary to use the term, if only for explanatory pur- j poses. Maids of Honor are different from ordinary patty-pan tarts in, being made of fine pun paste, which rises high in the pans.