Cooking for profit

743— Golden Sauce for Puddings. I cup sugar. I cup water. I heaping teaspoon <:om starch. I yoik of egg. I ounce butter. Lemon peel or nutmeg. Boil the sugar and water with the flavoring in it. ^ Mix the starch in a cup with water and thicken, beat in the butter then the yolk or two of them. Costs 8 or 9 cents for a pint. 744— Gooseberry Jelly Tarts. One making of puff paste, a piece kept on ice from a previous day will do for the fried souffles for soup (No. 736) for leaf or crescent shapes to decorate an entree, and the remainder for tarts. Roll it out thin, cut out with a cake cutter, press into gem pans, a teaspoon of jelly in each and Bake. 743— Trouble wiih the Fruit Jellies This is about jelly that "wouldn't jell". It was beautifully pink and clear, however, that is the jelly which the lady of the house and her maids made was, while a quart that the cook made in a sort of short order way for present use was not clear and was rather dark ; but it was solid enough to slice when cold. Probably the difference was caused in part by the little lot that was made in haste, having plenty of sugar and the large lot that took all the afternoon and evening to boil and all night to stand and get cold and thin "wouldn't jell" and had to go it all over again, had not. They talked about it beforehand and intended to have the jelly as good as could be made (for small fruit is very abundant here, the best costing only 6 to 8 cents a quart,) but came to a wrong decision about the amount of sugar; one said that the rule was to use a pint of sugar to every pint of fruit juice — that is a pound to a pound — but then, they said, that was for jelly to put away in glass jars or tumblers and keep for a year or more, only to bring out for company, and they only wanted this to keep through the winter and use it when needed and it seemed as though three-quarters of a pound of sugar to a pound (or pint) of juice ought to do, so that was what they allowed and the result was the jelly "wouldn't jell." Perhaps it would have "jell'd" if they had boiled it down more ; "but then there would not have been so much of it and it would have been as dear as if it had more sugar. I think after all that it was the housekeeper who was to blame, but the jelly stayed soft and they put it back in the kettle next day and put in a lot more sugar without weighing or measuring, only being sure to give it plenty and then boiled it all the afternoon and it came out all right, at least so far as setting solid was concerned, but it was not fine jelly after that, the second boiling took away the Ijood color. They had better have al-