42— Potatoes Free With All Meat Orders— Their Cost. Two average potatoes, or -J pound raw make a dish. / Potatoes at $1,00 per 100 are 60c per V bushel and 4 middling potatoes cost Ic. The cheapest way, as a matter of COOKING FOR PROFIT. 19 course, is to serve tliem with tbeir jack- ets on or, as the French say and some- times print in their menuSj en chemise. The next cheapest is the saute potatoes, boiled first, peeled when cold and sliced iuto a frying pan with a little fat and browHed more or less. Those pared raw and friei by immersion in hot lard cost the most. In counting the cost of potatoes as an article of food it is necessary to estimate that they loose half, their weight by paring raw, 100 pounds bought for $1 will be only 50 pounds after pairing — that is to say if pared by the help, and the potatoes of a rough sort with deep eyes. Smooth potato -s like the rose or snowball, pared by the person who pays for them may lose only a third of their weight. But potatoes boiled or steamed with the skins on will only lose 15 pounds out of 100 by peeling when done, or 2 or 3 ounces out of a pound instead of G or 8. Where potatoes are used by the wagon load these differences are of great consequence. Taking the orders at a restaurant as they come for plain boiled or baked or the forms in which potatoes are boiled before paring, and the fried and chips and perhaps broiled, and sweet potatoes it is a fair average count of Jc per dish for potatoes and -Jcfor lard to fry, or 100 dishes potatoes free with meat orders for $1. 43— Porterhouse Steak For One. Price in first-class restaurants 65c, including bread, butter, potatoes and condiments. The porterhouse cut is the middle or best part of the loin beginning an inch or two from where the filet begins near the last rib and extending back till the round bone at the point of the hip is struck. The porterhouse steaks are slices sawn clear through, taking both bone, upper loin and tenderloin. They cannot well be cut weighing less than a pound and gene- rally run from that to a pound and a half according to size of beef. A loin yields from 8 to 12 such steaks depending upon the thickness. The butchers sell such steaks at 25c per pound retail. Having cut the steak from the loin about an inch thick cut off part of the thin strip of the flank so as to leave about 3 inches length attached, chop off half the depth of the back bone to give a neat appearance without taking all the bone away, and carefully sever the out- side edge to prevent drawing up while broiling. Brush over with the butter brush and broil from G to 10 minutes or- as ordered. Serve with a border of chip or fried potatoes. Cost of material — IJlbs meat (by the loin) 25c, butter to sauce✪ Porterhouse Steak for One 2, potatoes 1, condiments 2, bread 2, butter, 3; 35 to 40c as the meat may cut. 44 — Condiments With Meat Orders— Their Cost.

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42— Potatoes Free With All Meat Orders— Their Cost. Two average potatoes, or -J pound raw make a dish. / Potatoes at $1,00 per 100 are 60c per V bushel and 4 middling potatoes cost Ic. The cheapest way, as a matter of COOKING FOR PROFIT. 19 course, is to serve tliem with tbeir jack- ets on or, as the French say and some- times print in their menuSj en chemise. The next cheapest is the saute potatoes, boiled first, peeled when cold and sliced iuto a frying pan with a little fat and browHed more or less. Those pared raw and friei by immersion in hot lard cost the most. In counting the cost of potatoes as an article of food it is necessary to estimate that they loose half, their weight by paring raw, 100 pounds bought for $1 will be only 50 pounds after pairing — that is to say if pared by the help, and the potatoes of a rough sort with deep eyes. Smooth potato -s like the rose or snowball, pared by the person who pays for them may lose only a third of their weight. But potatoes boiled or steamed with the skins on will only lose 15 pounds out of 100 by peeling when done, or 2 or 3 ounces out of a pound instead of G or 8. Where potatoes are used by the wagon load these differences are of great consequence. Taking the orders at a restaurant as they come for plain boiled or baked or the forms in which potatoes are boiled before paring, and the fried and chips and perhaps broiled, and sweet potatoes it is a fair average count of Jc per dish for potatoes and -Jcfor lard to fry, or 100 dishes potatoes free with meat orders for $1. 43— Porterhouse Steak For One. Price in first-class restaurants 65c, including bread, butter, potatoes and condiments. The porterhouse cut is the middle or best part of the loin beginning an inch or two from where the filet begins near the last rib and extending back till the round bone at the point of the hip is struck. The porterhouse steaks are slices sawn clear through, taking both bone, upper loin and tenderloin. They cannot well be cut weighing less than a pound and gene- rally run from that to a pound and a half according to size of beef. A loin yields from 8 to 12 such steaks depending upon the thickness. The butchers sell such steaks at 25c per pound retail. Having cut the steak from the loin about an inch thick cut off part of the thin strip of the flank so as to leave about 3 inches length attached, chop off half the depth of the back bone to give a neat appearance without taking all the bone away, and carefully sever the out- side edge to prevent drawing up while broiling. Brush over with the butter brush and broil from G to 10 minutes or- as ordered. Serve with a border of chip or fried potatoes. Cost of material — IJlbs meat (by the loin) 25c, butter to sauce 2, potatoes 1, condiments 2, bread 2, butter, 3; 35 to 40c as the meat may cut. 44 — Condiments With Meat Orders— Their Cost.

Cooking for profit