Cooking for profit

Cut up one pound of cheese that has become too dry for the table, into small pieces ; add three ounces of butter and a teaspoonful of made mustard. Put in a mortar and pound it until smooth ; press it into glass or earthen pots such as are used for potted meats. Use it by spreading on thin bread and butter or toast. Cheese Souffle. Mix a quarter of a pint of milk with about a dessert-spoonful of flour and a pinch of salt. Put in a saucepan, and stir over the fire until it thickens. Add one quarter pound of cheese, fine grated, and the yolks of two eggs. Beat all together, and then, having beaten the whites of the eggs into a stiff froth, add them to the rest, and bake in a quick oven. Cheese Scallops. Soak three ounces of breadcrumbs in some milk, add two beaten eggs, one ounce of butter, one quarter pound of grated cheese, and pepper and salt. Mix thoroughly, pour into scallop shells, and cover with breadcrumbs. Bake until brown. u RESTAURANT BREAKFAST. 30— Coffee. More coffee is consumed in this country than in any other under the sun; its value is understood, its power as a stimulant to bodily and mental activity is appreciated and no other article of general consumption can be named of which the public are so careful to guard against adulteration as this. Packages of readyground articles are generally shunned; the merchants must keep the sacks of coffee, ready browned but of different grades in sight and a mill for it to be ground in before the buyer's eyes, and these straightforward methods are the outgrowth of more than mere personal solicitudes or defences against the small frauds of imitation or substitution which in the case of innumerable other articles are submitted to with careless indifference, they result from the feeling that the active business of the community cannot be carried on in the fast way to which the New World cities have become habituated without the stimulating aid of good coffee, that is to say of genuine coffee. For the potency of the berry to refresh and impel to new exertion is not to any considerable degree dependent upon the method of preparing it for the table. Coffee causes wakefulness when eaten raw, or drawn by long steeping in cold water, its effects are rather deadened than increased when it is made into the pleasant breakfast beverage with cream and sugar. Its energy is most expansive in the out door camp where, boiled in a camp kettle it is drunk by the pint or quart without milk and the drowsy hunters or travelers spring up and start off singing. There are the best of reasons therefore why no great success should be expected for any eating house that depends upon boarders who are free to change, until it is made a special matter of care first, to provide genuine coffee of good quality, and second, to have it made strong, clear, fresh and furnished with cream, ' pleasant to the sight, to the sense of cleanliness and purity and to the taste. Some drink coffee for the sake of the coffee, some, Rip Van Winkle's, for the cream and sugar, but the latter, if not already past work when they begin, come over at last to the ranks of the active multitude.