Cooking for profit

Calf's head, turtle style {% head and feet 40 with sauce 55 cents.) Scallops of mutton a la Provencale (8 orders i lb net and sauce 18 cents. ) Baked beans and pork (i lb beans 4 oz pork 2 qts 10 cents.) Summer beets 9, cabbage 5, green peas 15, corn 15, potatoes 2 ways 12, (58 cents.) Cracked wheat pudding with maple syrup (No. 392 ; with sauce 24 cents.) Apple cream pie (4 pies 33 cents.) Lemon ice cream (starch and milk, no ^ggs, 3 qts and freezing 40 cents.) (i)ake assorted kinds (2 lbs 20 cents.) Nuts, raisins, crackers, cheese, pickles, (average 49 cents.) Milk, cream, butter, bread, coffee, tea, sugar, $1 00. Total, $6.44; 49 persons; fraction over 13 cents a plate. 793— Consomme Imperial. Almost the same as royal. No. 139. The egg custards can be cut with a round cutter instead of in diamonds, and add a half pint of Madeira or sherry. A liberal allowance of extract of meat should be used when desired to make this consomme of good quality in places where there is no poultry to be had, and the extract makos it unnecessary to use coloring,as it imparts a very rich color itself. 794— Red Snapper à l'Indienne, or with Curry Sauce. Fish baked in curry sauce with a border of rice baked with it in the same dish. Any dish that is said to be a I'lndienne maybe expected to contain curry powder or curry paste. Brush a baking pan or dish with butter, skin 3 lbs of fish and cut it into suitable pieces to serve. About half the people will not take fish and this amount will make from 24 to 30 portions. Place them in the dish in close order. Take some cooked rice, season it with salt and milk and i egg or the yolk only and make a raised border of it all around the edge of the baking dish. Use a wet knife to smooth it over. Set the dish in the oven for 15 minutes for the fish to become partly cooked then pour in enough curry sauce to almost cover, and bake again until the surface of both fish and rice border is brown. Serve a portion of rice with each order and the curry sauce belonging. 795— Curry Sance Mince an onion extremely fine, put it in a small saucepan with butter an'd stir over the fire until it is cooked without browning ; put in three times as much grated coconut as there was onion {dry cocoanut will do but not sweet) and a heaped teaspoonful of curry powder. When these are hot add a pint of light brown sauce (No 576) or Spanish sauce or fresh made gravy from the meat pans. Skim off the fat, add a pinch of cayenne and pour it over the fish or chicken or whatever is ta be baked in the above receipt. Cairs Head, a la Tortue, orin Turtle Style. . Calf s head previously cooked, cut in pieces in a brown sauce contaming olives, mushrooms, wine quenelles or egg balls and mushroom liquor. Cut the half head and the boneless feet reserved from the mock turtle soup, making into pieces of even size and put them in a saucepan of Spanish sauce (No 784) or good bright pan gravy with a seasoning of tomato, add a small portion of each of the ingredients above named, and make hoi . The olives should have the stones taken out by means of a small corer out of the column box, or by running a penknife around. It is a great improvement to the appearance to add egg-balls as a 8;arniture. Tortue is French for turtle.