Cooking for profit

639- Boiled Corn Starch without Eggs. Pudding good 4 cups milk — a quart. 2 heaping tablespoons sugar. 4 do corn starch — 4 ounces weight. I ounce butter— small egg size. I yolk to color it if you like. Boil the milk with the sugar in it. Mix the starch with a little cold milk, thin It with some hot out of the kettle,pour it quickly into the boiling milk and stir while it is thickening, which it does immediately Y; Throw in the butter and beat up, then add the yolk of egg thinned with milk, and take it from the fire. An extremely easy and simple pudding and excellent. Must not be kept too hot after cooking as that causes it to turn thin. Serve with sauce. 640— Spice Cake without Eggs. A great favorite : Looks like chocolate cake. Would not be any better if made with eggs. I small cup sugar— 6 ounces. }4 cup buttei -4 ounces. out of the window of a little room adjoin ing the kitchen for the purpose. If one person with very little help is going to get up a great number and succession of dishes week after week and always "get there" as soon as the clock does, give every guest their orders according to their taste, keep nobody waiting and never omit to prepare every sauce, stuffing, ornament and trimmings which the bill of fare promises, the track must be cleared ot obstructions and every thing placed so that it can be picked up in passing whenever it is wanted. Then it IS all easy, and, as somebody expressed it here yesterday, *'it is fun to cook." But to have things as they had them here last year would make life a burden and take twice as many hands to prepare meals of half the dimensions that we expect to serve ; with the meats at the bottom of the house, the sugar at the top, the oatmeal across the way, the vegetables down the alley, the baking powder locked up in a cupboard and the keys running around somewhere in somebody's pocket; the flour in a corner of the kitchen and all the pastry table and work place being a board on a barrel. These are the misarrangements which make Mary Jane seem so inefficient, and she herself does not know what is the matcerthat she cannot get along with- out calling upon the whole household to drop their work and come and help her through. I am under the impression that a vast number of fine houses both public and private want a shaking up in their culinary departments and all the loose ends bringing together where hands can be laid upon them without waste of time, and want something better in the way of a work table for the cook than a mere board on a barrel. 642— A Board on a Barrel. Which reminds me that it is better to be born lucky than rich. How many lucky rascals there are wherever there is a good hotel, not really deserving more than stale bread and butter, who manage to get either by audacity, favoritism or some petty terrorism of influencing trade a living that a king might envy, the first, best and dearest of everything that comes to market; and how many deserving but unlucky rich people there arc in private homes who never know what it is to have a really good meal. One such family living in a small city in the Delectable Mountains, on a certain occasion employed me to get up a*' Mother Hubbard party" supper for fifty.