decorations, and from steam machin- ery for making bread and cake, to "Mrs. Butcher, vegetable flower cut- ter," who announced: "Flowers carved by hand from carrots and tur- nips. The process demonstrated." This must have been a very useful old lady to have around at such a time, and her art has some relation to the wax flower work to be mentioned further on. Another oddity among the entries is "Maids of Honour, a peculiar kind of Cheese-Cakes which have been sold at the original shop. Hill street, Richmond, for nearly two centuries." (See No. 505.) There were PRIZES OFFERED for small dishes of sweets, best four by one person, and best two prizes for cold entrees in sets, or for groups of savories and sweets, all by the same maker; prizes for folding nap- kins and for the best set table, and prizes by the gas stove makers for best things baked in their contriv- ances; and at certain times there were lectures on cookery which we are led to infer from the reports proved less attractive than the various side-shows which had been admitted to the building. The two or three days devoted to the ARTISTIC COOKERY CONTEST proved the most interesting and drew together the chefs and caterers from vorious parts of "the kingdom." Some of the prizes were: For two grosse pieces, fish, meat, fowl or game, a gold medal and $30; second prize, silver medal. Four dishes, cold entrees, prizes the same. Six dishes of meat, poultry, etc., larded and trussed, etc., ready for cooking. Prize, silver medal and $10. Trophy of birds, animals, fish, flowers, fruit, cascades, temples, or landscapes, any size suitable for buf- fet. Prize, silver medal and $10. Four ornamental blocks for sweets or savories made of either of the fol- lowing: Saindoux, stearine, salt, wood, raised paste, rice, or bread. Prize, bronze medal and $5. A decorated Christmas cake. Prize, bronze medal. Twelve varieties of rolls and bread. Prize, silver medal. Cheap soup for the poor with recipe for making and the cost. There were about 180 entries in the cookery lists. The principal pieces entered were: A cygnet (young swan) in galant- ine on wax stand. Boar's head on wax stdnd. Peacock a la royale. Round of beef a I'Ecossaise. Dinde (turkey) a I'Imperatrice. Galantine de faisan (pheasant.) Boar's head. Dish of game. COOKING FOR PROFIT, 181 Tete de sanglier de la Foret noir, sur socle (Boar's head from Black Forest, on stand.) Capon and tongue, en bellevue. Poularde a la "Army and Navy" (hotel) on mutton fat stand (a bas- tion.) Hure de sanglier (wild boar's head) a la St. Hubert, on mutton fat stand (a fig tree.) In the section of "trophies" of birds, animals, etc., the pieces entered were castles, temples, windmills and the like made of sugar or gum paste, one temple being made of wood covered with icing, and one consisted of objects representing scenes from operas, in sugar work. There were also entries of — Two decorated salt blocks, suitable for galantines, tongues, etc. Two decorated salt blocks, suitable for boar's head, raised pies, hams, etc. Four carved salt blocks. Four ornamental blocks of wood, salt and wax.

AI-modernized reading of the original text

decorations, and from steam machinery for making bread and cake, to "Mrs. Butcher, vegetable flower cutter," who announced: "Flowers carved by hand from carrots and turnips. The process demonstrated." This must have been a very useful old lady to have around at such a time, and her art has some relation to the wax flower work to be mentioned further on. Another oddity among the entries is "Maids of Honour, a peculiar kind of Cheese-Cakes which have been sold at the original shop. Hill street, Richmond, for nearly two centuries." (See No. 505.) There were PRIZES OFFERED for small dishes of sweets, best four by one person, and best two prizes for cold entrees in sets, or for groups of savories and sweets, all by the same maker; prizes for folding napkins and for the best set table, and prizes by the gas stove makers for best things baked in their contrivances; and at certain times there were lectures on cookery which we are led to infer from the reports proved less attractive than the various side-shows which had been admitted to the building. The two or three days devoted to the ARTISTIC COOKERY CONTEST proved the most interesting and drew together the chefs and caterers from various parts of "the kingdom." Some of the prizes were: For two grosse pieces, fish, meat, fowl or game, a gold medal and $30; second prize, silver medal. Four dishes, cold entrees, prizes the same. Six dishes of meat, poultry, etc., larded and trussed, etc., ready for cooking. Prize, silver medal and $10. Trophy of birds, animals, fish, flowers, fruit, cascades, temples, or landscapes, any size suitable for buffet. Prize, silver medal and $10. Four ornamental blocks for sweets or savories made of either of the following: Saindoux, stearine, salt, wood, raised paste, rice, or bread. Prize, bronze medal and $5. A decorated Christmas cake. Prize, bronze medal. Twelve varieties of rolls and bread. Prize, silver medal. Cheap soup for the poor with recipe for making and the cost. There were about 180 entries in the cookery lists. The principal pieces entered were: A cygnet (young swan) in galantine on wax stand. Boar's head on wax stand. Peacock a la royale. Round of beef a I'Ecossaise. Dinde (turkey) a I'Imperatrice. Galantine de faisan (pheasant.) Boar's head. Dish of game. Tete de sanglier de la Foret noir, sur socle (Boar's head from Black Forest, on stand.) Capon and tongue, en bellevue. Poularde a la "Army and Navy" (hotel) on mutton fat stand (a bastion.) Hure de sanglier (wild boar's head) a la St. Hubert, on mutton fat stand (a fig tree.) In the section of "trophies" of birds, animals, etc., the pieces entered were castles, temples, windmills and the like made of sugar or gum paste, one temple being made of wood covered with icing, and one consisted of objects representing scenes from operas, in sugar work. There were also entries of — Two decorated salt blocks, suitable for galantines, tongues, etc. Two decorated salt blocks, suitable for boar's head, raised pies, hams, etc. Four carved salt blocks. Four ornamental blocks of wood, salt and wax.

Cooking for profit