Cooking for profit

Pick out the smallest new potatoes, scrape or pare, and boil them. Drain away the water, put in a little fresh, and lump of butter, salt and a spoonful of vinegar, and thicken slightly with flour ; boil up and lastly shake in a spoonful of chopped parsley. It is a thm, creamy sauce like Venetian, without mushrooms, and only enough to cover the potatoes. 971— Pigeon or Squab Pie. Young pigeons, called squabs in this country, are pigeonneaux in French. The price varies greatly with locality ; we paid 8o cents a dozen. This is a pie with brown gravy instead of white 's in chick en pie. Take 1 8 squabs, pick, singe, open down the back, draw, and divide in halves; wash and dry them and flatten with the cleaver. Pepper, salt and flour them on both sides. Melt J^ pound of butter in the baking pan the pie is to be made in, lay in the squabs and bake them light brown. Pour into the pan about 2 quarts of broth or water and continue the baking. When done sufficiently thicken the gravy, add walnut catsup or a little Worcestershire sauce and salt and pepper, cover with a short crust and bake twenty minutes longer. When the crust of a meat pie gives out before the meal, bake a thin crust by itself on a baking pan ; cut it in squares and use to finish the meal. 972— Macaroni a la Genoise. 6 cups milk — 3 pints. 5^ cup sugar. Butter size of an egg. 4 eggs or 8 yolks. Grated lemon rind or other flavor. Boil the milk with the sugar in it — which prevents burning — dredge in the sago, push the kettle to the back of the stove, or set on bricks and cook about J^ hour. Beat the eggs, mix all, bake in a 3 quart pan, about ^ hour more. Serve with lemon syrup sauce— the transparent sauce with lemon juice and rind in it. Cost : 20 cents for over 2 quarts or 30 orders. 975— Common Sponge Cake. 2 cups granulated sugar — a pound scant. 8 eggs. 1I cup water — J^ pint 4 rounded cups flour — 18 ounces. 2 large teaspoons baking powder. SSeparate the eggs, the whites into a good-sized bowl, the yolks into the mixing pan. Put the sugar and water with the yolks, and beat up until they are light and thick. Mix the powder in the flour by sifting together. Whip the whites to a very firm frothy and when they are ready stir the flour mto the yolk mixture, and mix in the whipped whites last. Cost : 24 cents for over 3 pounds. 976— Butter for Four Thousand. Macaroni plain boiled, served with Spanish sauce or any meat gravy poured first in the dish, the macaroni in that and a dredging of grated cheese on top. 973— Roasting Ears Roasted. Pull off the outside husks, but^ leave the ears well covered, throw them in the oven on the bottom, get up a good heat, and they will be done in half an hour. Pull off husks and silk, cut out one row to start the eaters fairly. 974— Sago Custard Pudding. I heaped cup sago — J^ pound. Bought 13 lots butter rangmg 25, 20, 19, 15, 12 cents ; average 19 cents — lbs 210 at 19, $39 QO. Bought lard 37 lbs at 14, $5 18. Total, $45 08. Table butter kept entirely separate ; the consumption is a fraction under Yz ounce each person each meal ; when part butter and part lard is used for cooking and the whole butter and lard bill counted together, the consumption for all purposes averages a fraction under one ounce each person each meal and the cost is iH cents each.