Cooking for profit

so when it happened, as it will in every place sometimes, that there was no milk at all it was but an easy step further to make the custard pies with water alone and not care whether the cows come home or not." "And they were every bit as good?" "Yes, ma am — apparently." "Did you ever hear of anybody using flour or starch or anything to save eggs?" "Oh, yes; there is a rule for that. If you have need of four eggs you can mix up some flour and water to the consistency of thick cream and each cookingspoonful of that is equal to one egg, for thickening purposes, but it will be white." "But if I use three of that and one egg it will look yellow. Well, I must get to doing something, for the morning is half gone." So then I was released, but only for a short time, for after dinner Mrs. Tingee made me cross the street again. "I want you to come and try my custard pie," said she. "No, thank you — I have had dinner." "But you must — tell me whether I did right or wrong and what you think of it. " But the pie she set before me was none of mine. ^ I disclaim having anything to do with it. _ My custard pies are big and fat — three big cups of custard in each one, and there is room to dive down deep in them; but this! Oh, Mrs. Tingee how could you! It is only the ghost, the shadow, the skeleton of a custard pie. I hope she will not ever ask me any more questions. Sometimes I feel like pitying her, but am always sure to be taken aback by some such exhibition of the preternatural sharpness she has acquired in the long battle ot three-and-a-half-a-week. In this case — to borrow a simile from minister Schenck's book on poker — she has seen the hand I held and gone me one, ten, aye a hundred better. One of us two has been "sold" and it wasn't Mrs. T. Her custard pie is primped and crimped around the edges, but there is nothing of it. It consists of a sheet of bottom crust about as thin as paper, with a yellow layer of custard about as deep as a sheet of blotting paper upon it. Why, three cups of custard would cover wilds immeasurably spread of paste of such a depth as that. With a quart of such custard made with no milk but one egg she could fill pies enough to stock up a bakery. I am afraid of her. As for the young man who, sometimes eats four pieces I may envy him his vigorous appetite, but I utterly despise him for his want of taste. Let him go without a lecture . Mrs. Tingee is able to cope with him alone. In some way or other he gets his full punishment, never doubt.it. Breakfast. July 9- Ham and eggs 17 orders, 12 ozs, ham, net, 15 ; eggs 18, 53 cents.) Beetsteak (8 orders, i lb, net, 20 cents.) Mutton chops (8 orders, 12 cents.) Stewed kidneys (J^ lb, 6 cents.) Potatoes baked and fried, (5 cents.) Wheat muffins (No. 102 doubled, 14 cents.) Batter cakes (2 qts, 12 cents.) Milk and cream (aveiage count, 25 cents.) Butter 15, syrup and sugar 16, tea and coffee 6. Total, $1 64; 25 persons; about 6>^ cents a plate. 580— Ham and Eggs, Hotel Style. The large dish of ham and eggs served at some restaurants as described at No. 76 as costing 25 cents is not the best dish of the kind that can be served. It is quantity in that case rather than quality.