S90— Sauce Piquante. Is brown caper sauce, having capers. COOKING J^OR PROMT. '45 minced young onion and small bunch of seasoning herbs boiled in either brown meat gravy or Spanish sauce and the herbs taken out without straining. 991— Baked Farina Pudding. 8 cups milk — 2 quarts. I heaped cup farina — 7 ounces. Small cup sugar— 6 ounces. y^ cup butter✪ Baked Farina Pudding— 4 ounces. S eggs (or 8 yolks.) Boil the milk with the sugar m it, and sprinkle in the farina dry, beating all the while with the wire and egg whisk as if making mush. Let the farina c9ok slow- ly half an hour or more, then mix in the butter and beaten eggs. Serve with sauce. Cost : 30 cents for 5 pints or 35 to 40 orders. 992— Blueberry Shortcake. Made the same way as strawberry shortcake and others as at No. 397. Pick over the blueberries, mix a cup of sugar in two quarts, and stir them about enough to draw juice to disiolve the sugar. Spread on split shortcakes, made large but thin, cut in eighths and serve with cream✪ Blueberry Shortcake. 993 -Chocolpte Cup Custard. Make same as boiled custard, No, 1^6, and add a tablespoon of grated common chocolate. An ounce of chocolate✪ Chocolapte Cup Custard is sufficient for that quantity of custard trebled, and serves for the orders of 40 persons. The surplus chocolate thai was too much for breakfast, can sometimes be utilized in this way. A flavoring of va- nilla improves it. Average cost i ^^ cents each person each meal; giving half a pint of milk and a gill of cream to each person — some of it used in the cooking and ice cream, however. $34 00 99^-lV!ilk and Cream for Four IhDusand. Bought milk, regular supply, 40 davs, 20 (;ts. - ca>, 800 qts'@ 3 cents Bought muk and buttermilk irregularly 6 weeks 140 qts. % X cents Bought cream 102 qts. ® 20 cents.. Total 995— Tot I Cost of Provisions for Four Thousand. Groceries, including canned goods» coffee, flour, meal, yeast, sugar, baking powder $124 52 Meat, fish and poultry 140 92 Milk and cream 48 60 Butter and lard 45 08 Eggs 21 30 Potatoes 9 95 Fresh vegetables and fruit 14 00 Total ..^. . . . $404 37 996- To Save "Iwenty Dollars a Week. The above is a fraction— about the^ ninth of a cent over 10 cents a meaf average, including the extravagance of the i6-cent and 17-cent dinners, the 54- cent wedding breakfast and the birth day suppers. That is an expense of 30 cents a day for each person, or $2.10 a week, for liv- ing on the fat of the land and having choice of nearly all the desirable dishes with milk and cream without stint and first quality of butter, coflee and bread. It does not seem very high, not even when the additional expenses are added. Yet as an incentive to carefulness it should be borne m mind that a saving of but one cent a meal on 4,000 will yield 40 dollars; it reduced by 2 cents 80 dollars will be saved and if the meals can be held down 3 cents, or at 7 cents a meal there will be a saving over our figures of 120 dollars, or for 6 weeks a saving of 20 dollars a week on provisions alone. This is why it pays to give good ^ wages to a cook who knows how and is willing to keep down the expenses by avoiding waste and profusion. The dinners can be kept down to 10 cents and breakfasts and suppers to 6 cents and the average of 7 cents all around will easily be main- tained; that is 21 cents a day for each person or about $1 50 a week.

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S90— Sauce Piquante. Is brown caper sauce, having capers. COOKING J^OR PROMT. '45 minced young onion and small bunch of seasoning herbs boiled in either brown meat gravy or Spanish sauce and the herbs taken out without straining. 991— Baked Farina Pudding. 8 cups milk — 2 quarts. I heaped cup farina — 7 ounces. Small cup sugar— 6 ounces. y^ cup butter— 4 ounces. S eggs (or 8 yolks.) Boil the milk with the sugar m it, and sprinkle in the farina dry, beating all the while with the wire and egg whisk as if making mush. Let the farina c9ok slow- ly half an hour or more, then mix in the butter and beaten eggs. Serve with sauce. Cost : 30 cents for 5 pints or 35 to 40 orders. 992— Blueberry Shortcake. Made the same way as strawberry shortcake and others as at No. 397. Pick over the blueberries, mix a cup of sugar in two quarts, and stir them about enough to draw juice to disiolve the sugar. Spread on split shortcakes, made large but thin, cut in eighths and serve with cream. 993 -Chocolpte Cup Custard. Make same as boiled custard, No, 1^6, and add a tablespoon of grated common chocolate. An ounce of chocolate is sufficient for that quantity of custard trebled, and serves for the orders of 40 persons. The surplus chocolate thai was too much for breakfast, can sometimes be utilized in this way. A flavoring of va- nilla improves it. Average cost i ^^ cents each person each meal; giving half a pint of milk and a gill of cream to each person — some of it used in the cooking and ice cream, however. $34 00 99^-lV!ilk and Cream for Four IhDusand. Bought milk, regular supply, 40 davs, 20 (;ts. - ca>, 800 qts'@ 3 cents Bought muk and buttermilk irregularly 6 weeks 140 qts. % X cents Bought cream 102 qts. ® 20 cents.. Total 995— Tot I Cost of Provisions for Four Thousand. Groceries, including canned goods» coffee, flour, meal, yeast, sugar, baking powder $124 52 Meat, fish and poultry 140 92 Milk and cream 48 60 Butter and lard 45 08 Eggs 21 30 Potatoes 9 95 Fresh vegetables and fruit 14 00 Total ..^. . . . $404 37 996- To Save "Iwenty Dollars a Week. The above is a fraction— about the^ ninth of a cent over 10 cents a meaf average, including the extravagance of the i6-cent and 17-cent dinners, the 54- cent wedding breakfast and the birth day suppers. That is an expense of 30 cents a day for each person, or $2.10 a week, for liv- ing on the fat of the land and having choice of nearly all the desirable dishes with milk and cream without stint and first quality of butter, coflee and bread. It does not seem very high, not even when the additional expenses are added. Yet as an incentive to carefulness it should be borne m mind that a saving of but one cent a meal on 4,000 will yield 40 dollars; it reduced by 2 cents 80 dollars will be saved and if the meals can be held down 3 cents, or at 7 cents a meal there will be a saving over our figures of 120 dollars, or for 6 weeks a saving of 20 dollars a week on provisions alone. This is why it pays to give good ^ wages to a cook who knows how and is willing to keep down the expenses by avoiding waste and profusion. The dinners can be kept down to 10 cents and breakfasts and suppers to 6 cents and the average of 7 cents all around will easily be main- tained; that is 21 cents a day for each person or about $1 50 a week.

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