Cooking for profit

Use two saucepans. Boil the potatoes in salted water m one; the vegetables, cut or chopped, in water in the other. When the potatoes are well done drain them, mash with the milk and butter and stir through a seive or strainer into the other saucepan containing the vegetables The soup should be of the consistency and appearance of cream with the minced vegetables showing plainly. A little flour thickening may be needed or more milk. Dinner. Potato cream soup (3 quarts, 10 cents.) Pickerel, boiled, butter sauce (30 cents.) Roast loin of mutton (5 lbs, 55 cents.) ' Potatoes steamed and browned (3 cents.) Tomatoes stewed (i can, iq cents.) Bread custard pudding with sauce (No. 113, 9 cents.) Cherry p es (2 made of i can, 14 cents ; crusts 4 cents.) Milk, coffee, tea, butter, bread (20 cents.) $1 60; 17 persons, 9 J^ cents a plate. Meat arrived at noon. Loin of mutton charged @ ii cents. Leg of veal @ 12]^. Beef loin @ 15. Liver at 12^. ' Sweetbreads free. These prices are too high. They are the prices that prevailed in Spring, but meat becomes cheap in July if ever. Write to the butcher. . Box of fish packed in ice arrived, charged 19 lbs @ 7 cents, and expressagre to pay. ^ . - So we are to have the refrigerator of Ihe last pattern shown in diagram built in a room back of kitchen, where formerly was a bedroom. The elevation is right for easy drainage. A grove of pine and black oak shades the roof. Supper. First meal that caused talk. Superb French rolls; fine creamery butter. Not much besides, but these are a feast by themselves. Calf s liver, fried, plenty of gravy (10 cents.) Cold roast mutton from dinner (charged that meal.) Baked potatoes (18, 3 cents— half left.) Molasses pound cake, warm (ij^ lbs, 14 cents.) French rolls (30, 12 cents.) Butter (12 ounces @ 24, 18 cents.) Milk (3 qts., 19 cents.) Cream, coffee, tea, etc., {19 cents.) 85 cents; 17 persons, 5 cents a plate. 529— Fried Liver and Gravy. Only about half the people anywhere will order liver when there is an alternative of cold meat or something else. Cut about 8 thin slices, which will be little over half a pound. Lay them in a frying pan with some drippings or bacon fat and fry brown on both sides. Season with salt and pepper while cooking. Take up the liver and put into the pan a heaping tablespoonful of flour and when that ha*s been stirred around, a cupful ot hot water. Let boil up and strain over the liver. 520— How To Bake Potatoes. there is no better way than baking or roasting either for potatoes that cost five for a cent or large truffles that cost five dollars each. Pick out the largest and smoothest potatoes to bake because any size will do to pare and mash and even if a person should waste part of a too large one on his plate it would slill be the cheapest dish of the meal. After washing well cut off the ends of the potatoes. It may not make them any mealier, although some suppose it does; but, it makes them look better, and as if they had been cared for. Put them in the oven as a rule just one hour before the meal.