Cooking for profit

There is as much difference between mackerel boiled soft and boiled hard as between eggs similarly cooked. If you would have mackerel tender, as well as of good color, put it on to cook in cold water and take it off as soon as it begins to boil. It is best if it can be cooked to order, or only as wanted, as it becomes hard and curls out of shape with standing long in the water. Mackerel looks best if cut across, not lengthwise, each fish making three portions. Dish the skin side up and a spoonful of melted butter over it. Mackerel put in water to freshen will hardly keep sweet twelve hours unless ice water be used or the vessel set in the refrigerator. It should remain in water at least twenty-four hours, and be changed once or twice. After that if any are wanted to broil, they should be hung up to dry one meal ahead. 1044— Salt Mackerel Broiled. Divide the fish lengthwise, and if of 157 the largest size, again into quarters. Broil over clear coals, or toast before the fire in the hinged wire broiler, browning the inside first. Serve the brown skin side uppermost, with a spoonfiil of melted butter poured over. It should cook in five minutes. 1045--Mu;tard Sauce. Make butter sauce, and mix with ti made mustard enough to give it a pale yellow color, then let boil up again for a moment to thicken, but not to separate the butter. 1046— Potatoes, au Naturel. Means that they are plain. New potatoes with the skins on, should be steamed and served in a dish separate from the fish. 1047— Chicken, a la Bechamel. Chickens with cream sauce. Boil the fowls in salted water or broth, and take some of the broth, strain through a napkin, boil, and thicken with flour, then beat in butter and add cream or rich milk and strain again. 1048— Curry of Veal, a la Calcutta. The specialty of the style is the putting grated cocoanut in the stew; and yet, perhaps, there will be some to say that it is no specialty, but common to all curries if properly made. There is an old sea stewara settled down in that haven of rest for old salts, Nipantuck Island, who will talk by the hour about the East Indies and, as he expresses it, there they curry everything and put cocoanut ana cocoanut milk in everything. Pour a little oil or butter into a saucepan, throw in a minced onion, cut any pieces of veal you may have that will not make roast or cutlets into small pieces of one size, put them in with the onion, cover with a lid and let stew in that way without water until the meat begins to brown. To a pound of meat allow about a teaspoonful of curry powder ; shake it about in the stew, then put in water to barely cover and cook half an hour longer. Skim off the grease from one side. Add a heaping tablespoon of grated cocoanut, some salt and pepper, cook a few minutes. Serve with plain rice at one end of the dish or as a border. 1049— Macaroni, a la Creole. Cook ^ pound of macaroni, cat it in short pieces, fry a little garlic and onion in oil, throw in a minced red pepper, add a pint of tomato sauce, put in the cooked macaroni and shake up. 1050— Egg Plant Breaded and Fried.