with the point of a sharp knife or by dip- ping in boiling water, but it need not be split open. Brush over with egg, sift cracker meal upon it, take up and place in baking pan with oil or lard and bake light brown, basting once. Make white sauce (veioute) with flsh liquor or oyster liquor and a small portion of white wine. Add to it oysters, crayfish, button mush- rooms, very small onions, shrimps and scallops✪ Red Snapper a la Joinville, or such substitutes as may be available to make a good matelotte sauce with wme, salt and cayenne. Serve por- tions of the fish with j^lenty of the mate- lotte poured over, and potatoes in some special form in the same plate. Can be served whole for a party as well with the matelotte poured around, sliced lemons on the fish and potato boulettes or Par- isienne stacked in groups at ends and sides. Joinville is the title of a French prmce 898— Potato Boulattes. Potato balls, made of potato croquette mixture with another raw yolk added to make it moist. Roll in flour till they have taken a ^ood coating and without egging or breading ; fry them in the fry- ing basket in very hot lard, only a min- ute or two. They burst open if fried too long. They should be about the size of walnuts or little larger. Serve two in each plate offish. 899— Veal Cutlets, Milanaise. Cut 8 cutlets small and thin, but of good shape; dust with powdered herbs, salt and pepper; dip both sides in a plate of flour and let them remain in it until near dinner time. Melt 4 ounces of but- ter✪ Veal Cutlets, Milanaise in a frying pan, and, when it froths up, lay in the cutlets and saute them brown. Serve direct out of the pan with the hot, brown butter adhering, and a few olives and a quarter of lemon in the dish. 900— Vinaig ette of Brains, Provencale. a la French vinaigrette sauce of minced pickles and shalots of olive oil seasoned '25 COOKING FOR PROFIT. with salt and pepper; poured over a por- tion of calf s brains previously boiled. Parboil the brains first, and pick off all the dark stains, divide in portions and simmer for half an hour in seasoned broth, cut up a lemon in them and keep hot till served. The vinaigrette sauce to be kept cold. It is thick with minced pickles and shalots ✪ Vinaigrette of Brains, Provencale enough to season — like tartar sauce made of clear oil instead of mayonaise. 901— Boiled P.um Pudding. I pound white bread crumbs — 4 pressed cups. 54 pound sugar — i cup. y^ pound minced suet — 2 pressed cups. Yz pound raisins — i heaped cup. Same of currants. I cup milk. 4 eggs, pinch soda and salt. I teaspoon mixed ground spices✪ Boiled Plum Pudding — cin- namon, nutmeg, mace, alspice. Mix the dry articles together— the bread crumbs chopped very fine ; mix the milk and eggs, salt and soda, and, if you use brandy or wine, add a few spoonfuls and pour it over the dry mixture and stir up thoroughljT. Tie up in two pudding bags, or put in two moulds and boil or steam them 4 hours. Brandy sauce, or sabayon or No. 733. Cost, bread 5, sugar 4, suet 4, raisins and currants 10, milk i, eggs 5, spices, lemon peel or liquor 5 ; 34 cents for 3^^ pounds or 25 orders. 902— Trouble With the Manager.

AI-modernized reading of the original text

with the point of a sharp knife or by dipping in boiling water, but it need not be split open. Brush over with egg, sift cracker meal upon it, take up and place in baking pan with oil or lard and bake light brown, basting once. Make white sauce (velouté) with fish liquor or oyster liquor and a small portion of white wine. Add to it oysters, crayfish, button mushrooms, very small onions, shrimps and scallops, or such substitutes as may be available to make a good matelotte sauce with wme, salt and cayenne. Serve portions of the fish with plenty of the matelotte poured over, and potatoes in some special form in the same plate. Can be served whole for a party as well with the matelotte poured around, sliced lemons on the fish and potato boulettes or Parisienne stacked in groups at ends and sides. Joinville is the title of a French prince 898— Potato Boulattes. Potato balls, made of potato croquette mixture with another raw yolk added to make it moist. Roll in flour till they have taken a good coating and without egging or breading ; fry them in the frying basket in very hot lard, only a minute or two. They burst open if fried too long. They should be about the size of walnuts or little larger. Serve two in each plate offish. 899— Veal Cutlets, Milanaise. Cut 8 cutlets small and thin, but of good shape; dust with powdered herbs, salt and pepper; dip both sides in a plate of flour and let them remain in it until near dinner time. Melt 4 ounces of butter in a frying pan, and, when it froths up, lay in the cutlets and saute them brown. Serve direct out of the pan with the hot, brown butter adhering, and a few olives and a quarter of lemon in the dish. 900— Vinaigrette of Brains, Provencale. à la French vinaigrette sauce of minced pickles and shalots of olive oil seasoned '25 with salt and pepper; poured over a portion of calf s brains previously boiled. Parboil the brains first, and pick off all the dark stains, divide in portions and simmer for half an hour in seasoned broth, cut up a lemon in them and keep hot till served. The vinaigrette sauce to be kept cold. It is thick with minced pickles and shalots enough to season — like tartar sauce made of clear oil instead of mayonaise. 901— Boiled Plum Pudding. I pound white bread crumbs — 4 pressed cups. 54 pound sugar — i cup. y^ pound minced suet — 2 pressed cups. Yz pound raisins — i heaped cup. Same of currants. I cup milk. 4 eggs, pinch soda and salt. I teaspoon mixed ground spices — cinnamon, nutmeg, mace, alspice. Mix the dry articles together— the bread crumbs chopped very fine ; mix the milk and eggs, salt and soda, and, if you use brandy or wine, add a few spoonfuls and pour it over the dry mixture and stir up thoroughly. Tie up in two pudding bags, or put in two moulds and boil or steam them 4 hours. Brandy sauce, or sabayon or No. 733. Cost, bread 5, sugar 4, suet 4, raisins and currants 10, milk i, eggs 5, spices, lemon peel or liquor 5 ; 34 cents for 3^^ pounds or 25 orders. 902— Trouble With the Manager.

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Red Snapper a la JoinvillePotato BoulettesVeal Cutlets, MilanaiseSauteed CutletsVinaigrette of Brains, ProvencaleBoiled Plum Pudding

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