Cooking for profit

It is the pastry cream, same as used to fill Boston cream puffs. No. 28^, with white of eggs whipped to froth stirred in and then baked. It rises high in the oven; should be served immediately or at least not allowed to become cold. Use a quart of milk, 8 ounces sugar, 5 ounces flour (a heaped cup) an ounce butter, 8 eggs. The yolks cooked in the mixture which must then be made nearly cold and flavored with lemon, and the 8 whites, then added. A spoonful of sweetened cream in each dish for sauce. 1078—Mountain Strawberry Ice Cream. Late in the Summer when strawberries in most places are gone and forgotten the mountain gardens send down their crop, as great a rarity in the low country as are peas in January. A few of them may be made to go a long way by making a strawberry flavored ice cream and mixing one quart with it at the finish. 1079—Almond Cream Cake. Mince a cup of almonds, boil them in a cup of syrup with an ounce of butter, put in a cup of white of eggs (8 whites) and stir until cooked after the same method as lemon honey. Spread between layer cakes. 1080— Keeping Clean Side-Towels. When a correspondent writes of what she saw at the South Kensington Cook- ing School, she seems to be the most taken by the ceremoniousness with which the grand high priestess washes her fingers and dries them on a snowy sidetowel every few moments. That b all good kitchen form though, as long as there is not much serious work to do. You may hear the boys anywhere, in the Rocky Mountains or at the Gulf of Mexico or the eastern sea-shore mention the Cincinnati House at Gibson City as, a pattern, because every morning every cock whatever his grade, is not only furnished a clean towel, but finds it hung on the hook under the edge of the table at his place when he comes to work. At this small Summer house the towel question seemed to be a knotty one for a while until that good and smart and pretty girl, who was my second, unravelled it. After making the one laundry woman gasp with discouragement at the sight of the jackets, caps and aprons I put upon her according to custom, I was positively afraid to say towels to her; it was the last straw and might have broke her back or raised a rebellion. And yet what was to be done? There is nothing disgraces the kitchen so much as the shameful black rag that lies on the table in contact very likely, with the best and whitest dishes, and when hot baking-pans are to be handled and black-bottomed pots to be carried and table corners to be wiped off as well as one's hands a hundred times, the whitest towel becomes vile in two or three hours. I suppose that last year Mary Jane used to wash her towels out in the afternoon instead of taking her needed half hour's nap, poor thing. Well, I had three new towels with my knives wrapped in, in my valise and out they came and all was well for a day or two while they were new and nice. But my second was one of those extremely clean girls; she used to wash and wipe every egg before they should be used if the lots came in the least off color ; she washed the baking potatoes in three waters with a scrubbing brush, washed green peas before she shelled them, picked over coffee grains and beans one by one and never "knew trouble or stopped singing until the work increased so that she could not do those things.