Cooking for profit

tie with twine, roast in a pan till well done. Take up, pour off the fat and make gravy in the pan with water added to the seasoned glazed that remains, or else pour brown sauce in and let it boil up. Stir in a tablespoon of made mustard, and strain the sauce. 1002— Veal Cutlets, a la Maintenon. Cut veal steaks from the best part, (using the remaining pieces for stews) very thin and about two and a half inches wide. Make a well seasoned mince like that for kromeskies, No. 961 ; or chicken croquette mixture. Spread the mince on the cutlets, roll them into a cushion shape, place close together in a buttered pan, pour a few spoonfuls of seasoned broth and minced mushrooms and parsley in the spaces ; sitt cracker dust on top, and bake about half an hour. Serve with a brown sauce poured under and garnish with croutons and lemon slices dipped in parsley. 1003— Calves' Brains in Batter, Remoulade. Boil the brains, perhaps those saved from one calf s head will be enough to fill the bill; and when cold cut in small pieces and put them in a dish of vinegar and water with salt and pepper. When to be cooked again drain the pieces, roll in flour, then dip in thin fritter batter and drop into hot lard. Fry light-colored and serve with remoulade sauce. 1004— Farina Fritters. Make farina cake or pudding and let it become cold, then slice it in long but narrow pieces, dip in egg and cracker meal and fry brown. Roll the fritters in powdered sugar and serve without sauce. The sugar may be flavored by grating lemon or orange rind into it, or dropping vanilla extract and stirring it about. 1005— Fried Carrots. Cut in long strips, boil in water, drain, salt well, shake about in a pan of flour and fry the same as fried potatoes. 1006— Grated Corn. Boil ears of green corn and grate off the cob instead of cutting as for cut-off corn. Season the grated corn with butter, salt and a spoonful or two of cream, and serve as a vegetable same as Summer squash. 1007~Queen Cakes. Queen cake is the best white cake with sultana raisins, citron and currant ; a fine white fruit cake. Make the best white cake, No. 622 ; and add about a cupful of each of the fruits. The greenest new-made citron should be chosen as it looks better in the cake than the dark pieces. Can be baked in one mould, or this way : Having made the cake mixture put it in small muffin pans or gem pans to bake, and frost the tops when done.^ Costs a trifle more than other kinds, chiefly because it takes more weight to serve small cakes frosted to each order than in slices. 1008— Baked Cabinet Pudding. It is made with slices of cake and citron in small slips; custard poured over and baked, and then frosted on top like lemon pie. Take slices of cake of any sort, but sponge cake is the best, and enough to half fill a three-quart pudding pan. Place one layer of cake in the pan and drop in bits of butter and shreds of citron, another layer on that and butter and citron again. Mix three eggs in four cups of milk — no sugar needed — and flavor with grated lemon rind and juice. Pour it over the cake in the pan, cover with a sheet of buttered paper, bake about half an hour. Frost over with four whites whipped up firm, and four tablespoons sugar stirrea in. Serve with sweetened cream.