Cooking for profit

and help to prevent the bad arrangement which makes a dinner be all cream or all dough, or of any one thing more than its due proportion. And we have not touched the still higher consideration of how some dinners are all heaviness and indigestibility, beginning with a heavy soup and stuffed fish running on through dishes that allow no relief by contrast to plum pudding, mince pie and tlittifrutti ; while others are as uniformly thin and meagre, going from weak consomme through water, and more water to a finale of lemon water ke . If a piano will help theproper planning of a dinner, every house ought to have one. Dinner. August 6. Soup — MuUigatawney a la Manhattan, (4qts 32 cents.) Sheephead, a la Dieppaise (2 lbs 24, trimmings 20; 44 cents.) Potatoes, serpentine. Roast beef (1 rib steak rare 1 lb 15 cents.) Beef a la mode Parisienne (2 lbs with pork etc. 33 cents.) Veal pie, a la Fermiere {1% lbs veal 18, crust etc. 8; 26 cents.) Cutlets of sweetbreads, Victoria (12 orders, I lb sweetbreads 25, sauces, breading, frying 20; 45 cents.) Green peas 10, cabbage 4 string beans 2, corn and rice 15, potatoes 15 (46 cents.) Indian pudding, hard sauce (3 pts and sauce 26 cents.) Blackberry— apple pie (2 pies large 20 cents.) Pineapple ice (made like No. 214 with water and whites instead of cream, 2 qts frozen 50 cents .) Cake assorted (15 cents.) Nuts, raisins, cheese, pickles, condiments (32 cents.) Milk, cream, buttermilk (38 cents.) Coffee, tea, bread, butter (24 cents.) Total $ 4.46 ; 32 persons, 14 cents a plate. 878— Mul igataw y a la Manhattan. Mulligatawny soup is always a curry soup although it may be changed in other respects. This remark is prompted by the mistake some cooks are making 01 giving the name to a soup made of tomatoes and vegetables without curry powder. Mulligatawny is from two East Indian words. The soup above named is a chicken and rice soup with enough curry powder mixed in to give a pale yellow color. It is light and simple. Boil the fowl in the stock , take out and cut it in dice. Strain the stock, put in vegetables cut in dice and the chicken and little rice, curry, seasonings and small amount of starch thickening. 879 -Sheephead a la Dieppoise. Fillets of fish placed in a deep baking pan, a matelotte (or fish stew) poured over, cracker crumbs on top and baked. Dieppe is a seaport and fishing town. Cut the sheephead or other fish in two-ounce strips, free from bones. Mince an onion fine. Butter the baking pan, strew the onion in and fill with the fish. For the matelotte make white sauce about 3 cups, and put into it shrimps, oysters and button mushrooms, about J^ cup of each, or if oysters are out of season, use lobster or crab substitutes, pour over the fish in the pan, bake as above stated. Dish up with some ot the sauce, and serve potatoes m the same plate. 880— Potatoes Serpentine. There is an instrument like an auger made for the special purpose of boring out potatoes in corkscrew shapes. When it has passed through a potato you have two spirals of the size and appearance of strands of untwisted rope. Fry light colored in hot lard. Serve with fish and entrees. 881— Beef a L Mode Parlssienne.