Cooking for profit

Cost of material — flour 3, powder 1, eggs 5, shortening 1, molasses 1, lard consumed or damaged in frying 8; 19c for 24 fritters — sauce 15—34 cents for 12 dishes, 3c dish. 68— Sauce for Fritters. 4 cups water — a quart. Lemon peel, blade of mace, few cloves. 2 cups sugar. 1/2 cup corn starch. Boil the water with the flavoring in it. Mix the starch in the sugar dry, drop it into the water quickly and beat with the egg whisk. Strain into another saucepan and simmer at the side of the range until it becomes clear like syrup. Cost of sauce — 3 pints cost 15c. 69— Baked Apple Dumplings With Sauce. Price as pudding 10c. For large restaurant disb make the dumpling of a whole apple but of a size that runs 4 to a pound. Make the plain paste as for pies at Nos. 20 and 21. Pare and core the apples, roll the paste out to a large, thin sheet on the table, slip an apple under the edge, gather the paste around and pinch it off underneath. Bake placed close together in a moderate oven until the apples are done when tried with a fork — generally 30 to 45 minutes. Serve with sauce. Cost of material — crust each 2, apples (at 4c lb) each 1, 3c dish — with sauce 1, 4c dish. 70— Apple Dumpling Sauce. 1 1/2 cups boiling water. 1 cup light brown sugar. 3/4 cup butter. Nutmeg. 1 tablespoon flour, large. Mix flour and sugar together in a saucepan dry, pour the boiling water to them, add butter and grate in some nutmeg, stir over the fire until it boils. Cost of sauce — 14 bastingspoons or orders 14c. Scrapple is made thus: Select a young pig's head, slit the ears and clean them and the mouth thoroughly and remove the eyes, cut out the tongue, scald and skin it. Put the head into three gallons of cold waterand boil slowly until the flesh is easily removed from the bones. Remove the scum and take out the head ; reduce the meat to a mince, return it to the liquid and season moderately with salt and pepper; mix together a teaspoonful each of powdered sage, sweet marjoram and thyme, and add to the meat. Mix together a quart each of Indian meal and buck-wheat flour, and add it slowly to the liquid, stirring as in the making of ordinary mush. Should the fire be too hot, remove the pot to the back of the range, where it will boil very moderately for half an hour. Stir until ready to pour it into greased pans, where it is to remain until solid. Should the water have evaporated too much all of the meal may not be required, and on the contrary, you may require more meal if it has not evaporated sufficiently. Cut in slices about one-quarter of an inch thick, dredge the slices with fine meal, and fry crisp in a liberal quantity of smoking fat. Some prefer it fried plain, with very little fat, and browned nicely on both sides. RESTAURANT SUPPER DISHES. 71— Soft-Shell Crabs Fried. Two crabs to an order, common price 60c including bread, butter, potatoes and condhnents. Every part is eatable except the sand pouch underneath, which pull off and wash the crab in cold water. Dry on a cloth, bread it by dipping in beaten egg with a little water in it and then in cracker meal and fry in hot lard until the claws are crisp and the crab is light brown. Garnish with fried parsley. Cost of material — crabs 12 Jc each, lard 2, breading 3, accompaniments 6;