Cooking for profit

minutes before it is wanted. Serve Venetian sauce and dauphine potatoes in the same plate with tie tish. 801— Potage a TAndaiouse. Andalusian or Spanish soup. Make same as directed for Spanish sauce with twice as much tomatoes. It is a brown tomato soup with a light flavor of garlic. Serve a few croutons in the plates. 803— Venetian Sauce for Fish Make drawn butter (butter sauce) a little thinner than usual for that sauce, with a liberal amount of the best butter beaten in. Add the juice of half a lemon, some minced parsley and minced capers. A cupful of sauce is enough and the expense is small for just sufficient to fill the bill . 802— Broiled Whitefish, Venetian Sauce. 804 — Potat:es a I . Dauphine. They are potato croquettes of a flattened shape. Take 4 or 5 potatoes out of the steamer and mash them with the yolk of i egg, salt and a grating of nutmeg. If very dry a small lump of butter may be added. Make them out in flattened pats, very much like figs as they are pressea in boxes, dip in egg and cracker meal and fry to a fine yellow color in hot lard . Serve with fish or with meat entrees. Potatoes in this form are fine as ornaments but most tedious of any to prepare, requiring three or four separate operations. 805— Veal Stew. Milanaise Split the fish and cut in small pieces. Broil in the oyster broiler only a few Stew pieces of veal the same as for pot; pie; also, boil 4 ounces of macaroni broken in short lengths and when done drain dry and season it. Dish up macaroni in the individual dish with stewed veal placed upon it. Mflanaise means in Italian style, or of the city of Milan in Italy. 806— Rissoles of Sweetbreads with Truffles. Sweetbreads cut small in very stiff sauce rolled up in pie-paste and fried. Boil and then cut small 4 or 5 sweetbreads. Take 3^ cup of minced onion and the same of mushrooms and ^ cup butter and stir them over the fire, then put in i^ cup sifted flour and when that IS heated through, add a cup of broth or mushroom liquor from the can gradually, stirring it up to a very thick sauce. Sea- COOKING jFOR profit. son with salt, pepper and nutmeg and then mix in the sweetbreads. Let the mixture become cold. There will be about 32 ounces, making 32 rissoles. Add a slice of truffle to each one. Roll out ^ood pie paste as thin as card board, cut squares the length of a finger place the sweetbread mixture in the ^ middle, roll up with the ends doubled in and touch the edge with a little beaten egg to make it stick. Drop into a kettle of lard moderately hot and fry light-colored. Serve a good sauce in the dish, or green peas in sauce by way of garnish to the rissole. 807— Corn and Tomatoes. Cut corn from the cob and instead of the usual milk dressing, mix it with Stewed tomatoes, salt and little butter, and serve. 808- Sweet Tomatoes. Peel tomatoes and put them in a pan with sugar enough to cover and bake in a slow oven . The sugar melts, then dries down to syrup, and tomatoes that way are esteemed a luxury among dinner vegetables by many at the South 809— Currant Suet Roll. One of the cheapest and best boiled puddings. 3 cups flour — Yx pound 2 large cups minced suet — J^pound. I heaped cup raisins or currants — J^lb. I cup water. Salt.