Cooking for profit

I presume from your question that the cream you speak of is what we call fondant, which article is the basis of all cream bonbons. This fondant is also used for covering or icing cakes and a great variety of what are called dipped goods. Fondant is made by boiling simple syrup to the forty-fifth degree by the saccharometer; then pouring it on a very clean marble slab between iron bars, and when it has become nearly cold, so that you can place the back of your hand upon it without its adhering to it; it must be worked to and fro with a long-handled spatula until it granulates into a smooth mass, it must then with a knife be loosened from the marble and worked or broken with the hands into a softish mass, and placed in an earthenware pan and covered. When you want to use it for icing purposes place the required quantity in a round-bottomed pan, place it upon a slow fire, and stir constantly with a small wooden spatula until it is thoroughly melted, and there are no lumps in it. Do not on any account allow it to boil, even a little, as that would entirely destroy its creamy texture and change it into hard conserve; when melted pour it over the article to be covered and use a pallet knife to smooth it and facilitate your operation, which must be done quickly, as in a few moments it will begin to set and dry. The cake can then be decorated with ordinay eggicing, or in any other way to suit your fancy. — Confectioner's Journal. HOW TO PREPARE STUFFED EGG- PLANT. Mme. C. B. Waite's style is thus described by M. Xavier Wirtz, of the Societe Culinaire Philanthropique, and as fine a chef as ever wore white cap and apron: Cut the top of the eggplant off, also a small piece from the bottom, so it will stand steadily, then cut out all the inside, as near the shell as possible without breaking it. Fill the shell with salt and water (to extract the bitterness) and let it stand until just before dinner time. Stew the inside with a little water, bread crumbs, butter, cayenne pepper, salt, spices and a small piece of onion cut very fine. Before dinner throw the water from the shell and fill it with the hot stuffing. Grate bread crumbs over the top, with a little butter, and put it into the oven for a few minutes to brown. HOW TO SERVE POTATOES. A grand international potato exhibition was opened at the Crystal Palace yesterday afternoon by Mr. Alderman and Sheriff De Keyser, in the absence of the Lord Mayor. Ten years ago an association was formed for the encouragement of potato culture, and the introduction and diffusion of improved varieties. An annual exhibition has been held, and the result has been that not only has the number of exhibits increased, but the quality of the potatoes shown has greatly improved. At yesterday's show all the leading growers were represented, and the excellence of the specimens made the task of awarding the prizes no easy one. At a luncheon Mr. Shirley Hibbard remarked that there was still a great deal of ignorance shown in putting potatoes on the table. It was the usual practice to bring them up in a porcelain dish, with a close-fitting cover. In ten minutes the best potatoes, however carefully cooked, were thus utterly destroyed.