Cooking for profit

Soubise always means with onions either white or brown. Take a shoulder and bone it. Cut 4 slices of bread in dice and throw them in a frying pan ; put in also a good-sized onion, cut up small, or a bunch of green onions, a spoonful of roast meat fat and same of water and pepper and salt to season. Stir over the fire till well mingled. Spread this stuffing over the mutton, roll up, and braise tender. Take 3 or 4 onions from the saucepan where they are cooking as a vegetable for dinner, mince and pass through a strainer and mix in sufficient brown sauce or gravy. Soubise has reference to a prince de Soubise who made an onion sauce. 960— Saute of Chicken with Rissotto. Rissotto is rice; this is seasoned the Italian way with salt, cayenne, minced onions, ham and saffron, which makes it yellow. As saffron is not used and not wanted much in this country, a little curry serves as a substitute. Chop 3 or 4 chickens into small pieces, saute them in a large frying pan and make a thickened gravy to them. Add mushrooms if affordea. Fry some fat ham, minced onion in the fat, little curry, broth to make gravy and put in boiled rice and stir up. Dish rice at one side of the dish and chicken at the other, or chicken in the middle and rice pressed into a patty pan to give it a shape and turned out into the dish of chicken. 961— Kremeskies a la Venetienne. Minced meat rolled in thin bacon. dipped in batter and fried and « ^ with white Italian sauce. Take the remains of cooked chicken, some of the livers and hearts cooked, and small quantity of lean ham, enough altogether to make two cups pressed, or a pound. Stir a teaspoonful each of butter and flour together over the fire and put in a half cup water or broth. Season rather highly with pepper, mushroom or walnut catsup, thyme and grated lemon peel, add the minced chicken, which makes a stiff sort of sausage meat; set it away to get cold. When cool enough make in shape like corks of champagne bottles. Cut bacon slices as thin as possible ; roll up the mince in a slice of bacon, dip in batter and fry light colored. Serve with sauce. 962— White Italian sauce. ^ Make butter sauce and use mushroom liquor from the cans instead of water. Let the sauce be rather thinner than the usual butter sauce. Slice button mushrooms, about a dozen to a pint of sauce, and put in, and a spoonful of minced parsley. Same as Venetian sauce except the lemon juice. 963— Corn in the Ear. Leave a few of the husks on the ears and drop them that way into a boiler of salted water. Boil about half an hour. When to be served take hold with a clean napkin and pull off husks and silk. ^ Take a knife and cut out one row of grains by drawing the point down both sides ; then send in the ears. 964— Potato Cream Pie. 2 large cups mashed potato — a pound, I cup sugar — ^ pound. Small cup butter— 6 ounces. 2 eggs. y-i cup milk. Flavoring of some kind. Boil good mealy potatoes and mash them through a sieve; mix the butter in while warm, then sugar, milk and flavoring. Separate the eggs and beat both yolks and whites quite light and stir them in just before baking. Makes three medium pies, open like pumpkin pies. Sift