Cooking for profit

hours, though I had not a thing but old newspapers to use in the meantime, and every day of the eight weeks since, immediately after dinner that dear girl has put those towels through the same course of treatment, left them stewing all the afternoon and I suppose has washed them out besides, but does it so quickly I have never witnessed the operation; and now if it were not for the burned places the same three towels hanging there are white enough and good enough to begin another campaign. 1095—Banana Ice Cream. About three good, mellow bananas are enough for each quart of cream. Rub the bananas through a sieve; sweeten the cream as usual, mix in the pulp and freeze. This is a favorite kind when made with real cream, but is not very good in a custard mixture. 1096—Banana Fritters. Make thin batter, the same as for apple or pineapple fritters. Cut the bananas in halves across, if large, or use whole if small; put them in a bowl and moisten with rum and sugar, dip each piece in the batter, and fry by dropping them in hot oil or lard. At many hotels they are only rolled in powdered sugar when served, but you will find they are liked better with sauce. 1097—Oyster Soup aux Fines Herbes OR NEW ORLEANS STYLE. For a hundred people — two gallons of oysters and their liquor, two gallons of milk, two cans mushrooms, one onion, two bay leaves, a handful of parsley, a pod of red pepper, some white roux or butter and flour rubbed together, or common flour thickening. Set the milk over the fire in one saucepan, the oysters in another; just before the oysters begin to boil drain them from the liquor by pouring in a colander, and keep them back till time to serve. Set the oyster liquor over the fire again, boil it, skim, and strain through a fine strainer into the milk, chop the onion, mushrooms and parsley and throw them in and bay leaves and pepper pod whole. Boil a short time ; thicken like cream, add the oysters at last. 1098—Oyster Brochettes, a la Creole. Run a dozen or more of large oysters on a tinned skewer, drop into hot oil and let fry about three or four minutes to shrink them. Take out and finish them on the gridiron over hot coals. Dust with salt and pepper; serve on toast, withdrawing the skewer, garnish with lemon and parsley. 1099—A Proposal to Rent the Place. Sept. 7. — As long as the moon shone at night my tent among the bushes on a little point jutting out into the lake was not perceived ; there is no path that leads to it from the land side and the boat which I have hired from John is hid under a drooping tree, and having no interruptions the work of transcribing the hurriedly pencilled figures of the summer accounts has been rapid and easy. But now the nights are dark and the tent with a light inside is like a huge lantern and attracts notice. It would be best moved further back if I was not going to leave for good. Mr. Farewell kindly offered me a room in the hill cottage to remain as long as his family remained, and John, too, who has made more pork after all than he expected (for he has two fat hogs that will weigh 250 pounds each) invited me to stay and have a month's hunting with him after the season is over.