72— Soft-Shell Crabs Boiled. Pull off the small claws and the sand pouch and wash. Drop the crabs into Doiling salted water and cook about 10 minutes. Serve with butter sauce, pars- ley sauce, cream sauce or mayonaise, as ordered. Cost — 2 crabs 25, sauce 2, bread, but- ter, etc. 6; 35c. 73— Pork Tenderloin Broiled or Fried. Price in first-class restaurants 35 cts. including the usual accessories. Pork tenderloins weigh from 6 ounces to a pound each. The large ones should be split part way and opened out and flattened; the small take two to an or- der not split. Season and broil same as beefsteak well done, or saute in a frying pan. Serve with a spoonful of butter over and a border of fried potatoes. Cost of material — pork tenderloin 12, potatoes 1, bread and butter 5, condi- ments 2; 20c. 74 — Pork Tenderlofn With Fried Ap- ples. The tenderloin cooked by broiling or frying. The apples instead of potatoes. Slice two apples across the core with- out pairing or coring; dip the slices in flour and lay them in a large fryingpan in which is a little hot drippings or lard✪ Pork Tenderloin with Fried Apples. Fry one side brown then turn them over with a broad knife. This is one of the things that 18 done right only in a few places, un- skillful hands get the apples ''mussed up" and greasy. Some kinds of apples fry well enough without flour. Dish up on the edge of the hot dish around the tenderloin, chop or salt pork. Cost — apples at 4c pound 2 apples weigh -J pound, frying-fat Ic, 2 or 3 cents a dish. 75 — Honeycomb Tripe Broiled or Fried. Price 35 cents, including bread, but- ter, potatoes and condiments. Quite a specialty in some restaurants. Cut pieces of about 12 ounces, they are nearly twice as large as the open hand, dip both sides in flour, broil in the hinged wire broiler, brut^h liberally with butter and serve the honeycomb side upwards with the butter in a froth upon it. Serve potatoes either around it or in a separate dish, according to kind. Can be fried (sawteed) in a frying-pan in a little but- ter after flouring in the same way with- out breading, but will not brown very well without the butter. Cost of material — tripe 12, butter to sauce 2, extras G; 20c. 76— Ham and Eggs — Restaurant. First-class price 45 cents, including bread, butter, potatoes and condiments. Medium-sized hams should be selected, the very small ones being too lean, salt and hard, and the very large not making handsome cuts. Shave off the outside, cut slices clear across, very thin, down to the bone, drive a skewer into the block down by the bone to steady it and saw through with a small sharp saw kept^for the purpose. This is a difficult and trying job with a soft ham unless good tools are kept to work with, and COOKING FOR PROFIT, the ham is very liable to be torn and hacked in a very wasteful manner. The slices of ham weigh from 5 or 6 ounces to 12 ounces according as cut. Broil the ham about 6 minutes, lay it iu a hot dish. Fry 3 eggs, half turned over and dish them side by side with the ham. Cost of material^— (allowing for waste, butt and^shank) ham 12, egjgs 6. pota- toes 1, bread and butter 5, condiments 1: 25c. 77— Omelet With Jelly. First-class price, omelet with 3 eggs 25 cents. ✪ Omelet With Jelly

AI-modernized reading of the original text

72— Soft-Shell Crabs Boiled. Pull off the small claws and the sand pouch and wash. Drop the crabs into Doiling salted water and cook about 10 minutes. Serve with butter sauce, parsley sauce, cream sauce or mayonaise, as ordered. Cost — 2 crabs 25, sauce 2, bread, butter, etc. 6; 35c. 73— Pork Tenderloin Broiled or Fried. Price in first-class restaurants 35 cts. including the usual accessories. Pork tenderloins weigh from 6 ounces to a pound each. The large ones should be split part way and opened out and flattened; the small take two to an order not split. Season and broil same as beefsteak well done, or saute in a frying pan. Serve with a spoonful of butter over and a border of fried potatoes. Cost of material — pork tenderloin 12, potatoes 1, bread and butter 5, condiments 2; 20c. 74 — Pork Tenderloin With Fried Apples. The tenderloin cooked by broiling or frying. The apples instead of potatoes. Slice two apples across the core without pairing or coring; dip the slices in flour and lay them in a large fryingpan in which is a little hot drippings or lard. Fry one side brown then turn them over with a broad knife. This is one of the things that is done right only in a few places, unskillful hands get the apples ''mussed up" and greasy. Some kinds of apples fry well enough without flour. Dish up on the edge of the hot dish around the tenderloin, chop or salt pork. Cost — apples at 4c pound 2 apples weigh -J pound, frying-fat Ic, 2 or 3 cents a dish. 75 — Honeycomb Tripe Broiled or Fried. Price 35 cents, including bread, butter, potatoes and condiments. Quite a specialty in some restaurants. Cut pieces of about 12 ounces, they are nearly twice as large as the open hand, dip both sides in flour, broil in the hinged wire broiler, brush liberally with butter and serve the honeycomb side upwards with the butter in a froth upon it. Serve potatoes either around it or in a separate dish, according to kind. Can be fried (sauteed) in a frying-pan in a little butter after flouring in the same way without breading, but will not brown very well without the butter. Cost of material — tripe 12, butter to sauce 2, extras G; 20c. 76— Ham and Eggs — Restaurant. First-class price 45 cents, including bread, butter, potatoes and condiments. Medium-sized hams should be selected, the very small ones being too lean, salt and hard, and the very large not making handsome cuts. Shave off the outside, cut slices clear across, very thin, down to the bone, drive a skewer into the block down by the bone to steady it and saw through with a small sharp saw kept for the purpose. This is a difficult and trying job with a soft ham unless good tools are kept to work with, and the ham is very liable to be torn and hacked in a very wasteful manner. The slices of ham weigh from 5 or 6 ounces to 12 ounces according as cut. Broil the ham about 6 minutes, lay it iu a hot dish. Fry 3 eggs, half turned over and dish them side by side with the ham. Cost of material— (allowing for waste, butt and shank) ham 12, egjgs 6. potatoes 1, bread and butter 5, condiments 1: 25c. 77— Omelet With Jelly. First-class price, omelet with 3 eggs 25 cents.

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Pork Tenderloin with Fried ApplesOmelet With Jelly

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