stock or part water, and a handful of salt.
Let cook slowly for 2 hours then thicken
with flour to be about like a tolerably
thick soup, and presently strain it off
through a fine gravy strainer and set it
Dinner
July 28
Soup — Mock turtle (8 qts, 60 cents.)
Sliced tomatoes and cucumbers (10 cts.)
Fish — Redfish au court-bouillon (4
lbs and sauce 56 cents)
New Potatoes.
Corned beef and tongue (12 orders 22
cents.)
Roast beef (i rib 2^ lbs 30 cents.)
Roast leg mutton (4 lbs net 50 cts.)
Fricandeau of veal, Italienne (2 lbs
veal, lardoons, sauce, 40 cts.)
Small patties a la Toulouse (8 orders
24ccnts.)
String beans in espagnole 10, cabbage
10, stewed turnips 5, rice 5, potatoes 15,
beets in vinegar 4, (49 cents.)
Apple pie, old style {3 pies 25 cents.)
Boiled cinnamon pudding, hard sauce
(3 lbs and sauce 30 cents.)
Vanilla frozen custard (3 qts and freez-
ing 60 cents.)
Cakes and star kisses (No 5; 20 cents.)
Nuts, raisins, crackers, cheese, pick-
les, condiments, {48 cents.)
Milk, cream, butter, bread, coffee, tea,
sugar, (1,00)
Total, $6.24; 48 persons; 13 cents a
plate.
785 -Mock Turtle Soup
Light brown, rather like a thin gravy
with square cut pieces of calf s head in it
and chopped hard boiled yolks, wine and
lemon.
Boil a calfs head and feet for 2 hours —
the head previously split and tongue and
brains taken ont. Take the calfs head
liquor 4 qts and Spanish stock (No. 784)
4 quarts, mix, boil, thicken slightly,
stram, skim free from grease. Cut half
9J
COOKING FOR PROFIT,
the calfs head into large dice and add
saU, cayenne, little sherry and juice of
half ot 'a lemon and chopped yolks of
2 eggs✪ Mock Turtle Soup
If no stock sauce on hand, and the soup
must be started from the beginning, but-
ter the bottom of a saucepan and lay in 2
slices ot lean ham, a handful of onions,
same of turnips and carrots and fry them
together. Put in half can tomatoes, two
bay leaves, cloves, parsley, thyme, the
calfs head liquor and strong soup stock
made in the usual way, enough to make
about 2 gallons. Boil an hour and thick-
en either with roux or flour and water.
Strain, add calfs head, wine lemon juice,
sherry, salt and cayenne.
786— Redfish au Court-Bouillon.
This is on2 of the specialties of New
Orleans and all Southern holels and res-
taurants. The court-bouillon is not the
same seasoned stock for boiling a whole
fish in, that is generally kn9wn by that
name and which contains wine, but is a
sort of soup of onions, thyme, garlic,
olive oil and tomatoes in which the slices
offish are stewed and both fish and sauce
served together . No one of the ingredients
named should be in excess, but all in
moderate proportions. It is a standing
dish on the breakfast bills of fare of the
best hotels in the Southern cities,trout,
snapper, or other good fish taking the
place according to the market . Without
expecting it to meet with any particular
appreciation in this little community. I
let it appear once for novelty, our butch-
er's little shipment of sea fisties allowing
the opportunity.
787--Sauce Courl-Bouillon.
^ cup olive oil
5^ cup minced young onions.
3 cloves (quarten) of garlic
I teaspoon thyme— green or^ed but
on powaered.
J4 cup flour.
y2. cup tomatoes,
4 cups soup stock.
Salt and pepper✪ Sauce Courl-Bouillon
Take a flat-bottom saucepan, put in
the oil, onions, garlic, thyme, and let
them cook over the fire a few minutes
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stock or part water, and a handful of salt.
Let cook slowly for 2 hours then thicken
with flour to be about like a tolerably
thick soup, and presently strain it off
through a fine gravy strainer and set it
Dinner
July 28
Soup — Mock turtle (8 qts, 60 cents.)
Sliced tomatoes and cucumbers (10 cts.)
Fish — Redfish au court-bouillon (4
lbs and sauce 56 cents)
New Potatoes.
Corned beef and tongue (12 orders 22
cents.)
Roast beef (i rib 2^ lbs 30 cents.)
Roast leg mutton (4 lbs net 50 cts.)
Fricandeau of veal, Italienne (2 lbs
veal, lardoons, sauce, 40 cts.)
Small patties a la Toulouse (8 orders
24ccnts.)
String beans in espagnole 10, cabbage
10, stewed turnips 5, rice 5, potatoes 15,
beets in vinegar 4, (49 cents.)
Apple pie, old style {3 pies 25 cents.)
Boiled cinnamon pudding, hard sauce
(3 lbs and sauce 30 cents.)
Vanilla frozen custard (3 qts and freez-
ing 60 cents.)
Cakes and star kisses (No 5; 20 cents.)
Nuts, raisins, crackers, cheese, pick-
les, condiments, {48 cents.)
Milk, cream, butter, bread, coffee, tea,
sugar, (1,00)
Total, $6.24; 48 persons; 13 cents a
plate.
785 -Mock Turtle Soup
Light brown, rather like a thin gravy
with square cut pieces of calf s head in it
and chopped hard boiled yolks, wine and
lemon.
Boil a calfs head and feet for 2 hours —
the head previously split and tongue and
brains taken ont. Take the calfs head
liquor 4 qts and Spanish stock (No. 784)
4 quarts, mix, boil, thicken slightly,
stram, skim free from grease. Cut half
9J
COOKING FOR PROFIT,
the calfs head into large dice and add
saU, cayenne, little sherry and juice of
half ot 'a lemon and chopped yolks of
2 eggs
If no stock sauce on hand, and the soup
must be started from the beginning, but-
ter the bottom of a saucepan and lay in 2
slices ot lean ham, a handful of onions,
same of turnips and carrots and fry them
together. Put in half can tomatoes, two
bay leaves, cloves, parsley, thyme, the
calfs head liquor and strong soup stock
made in the usual way, enough to make
about 2 gallons. Boil an hour and thick-
en either with roux or flour and water.
Strain, add calfs head, wine lemon juice,
sherry, salt and cayenne.
786— Redfish au Court-Bouillon.
This is on2 of the specialties of New
Orleans and all Southern holels and res-
taurants. The court-bouillon is not the
same seasoned stock for boiling a whole
fish in, that is generally kn9wn by that
name and which contains wine, but is a
sort of soup of onions, thyme, garlic,
olive oil and tomatoes in which the slices
offish are stewed and both fish and sauce
served together . No one of the ingredients
named should be in excess, but all in
moderate proportions. It is a standing
dish on the breakfast bills of fare of the
best hotels in the Southern cities,trout,
snapper, or other good fish taking the
place according to the market . Without
expecting it to meet with any particular
appreciation in this little community. I
let it appear once for novelty, our butch-
er's little shipment of sea fisties allowing
the opportunity.
787--Sauce Courl-Bouillon.
^ cup olive oil
5^ cup minced young onions.
3 cloves (quarten) of garlic
I teaspoon thyme— green or^ed but
on powaered.
J4 cup flour.
y2. cup tomatoes,
4 cups soup stock.
Salt and pepper
Take a flat-bottom saucepan, put in
the oil, onions, garlic, thyme, and let
them cook over the fire a few minutes