Cooking for profit

There is no elaborate receipt to follow these remarks, the necessity in the case is not to put things in, but to keep things out. Keep out the cold turnips. Keep out the cold mashed potatoes even if they are not uncommonly good and fresh. It has been shown a little way back in regard to the cost of potatoes, that two large ones are worth less than half a cent, and the water added when they are mashed cheapens them still more. Mashed turnip it still more worthless. Keep out the black and hard scraps and ends of meat, they will give a color and appearance and stale taste that will cause the mess to be thrown out, the good to be lost with the bad. Keep out the onions. This is the last thing that will be agreed to. Cooks of hotels have been known to quit the house rather than they would leave the onions out of the hash. But the people who live in the expensive class of hotels will leave the dish alone if you do not, and if they despise it who else is going to bring hash in fashion again? It is in the interest of true economy to make hash popular, because it uses up corned beef, which is too plentiful. To make "dry hash" that will be eaten »and enjoyed, take: 1 pressed-in cup minced corned beef. 4 medium potatoes — 1 pound. J a level teaspoon £ood black pepper. 1 level teaspoon salt. 1 ounce fresh butter. A spoonful of hot water. Shave off all discolored outside of meat. Chop as fine as pepper-corns or wheat in a wooden bowl with a chopping knife, add the pepper, salt and butter to it. Pare the potatoes raw, steam or boil them, put them to the meat boiling hot and mash together. It is not of much consequence whether it is to be baked or not but it looks better browned over and can be 'served hottest that way. Leave out the butter when there is plenty of fat to the meat. Those who study to make this almost forgotten dish good take care to corn fat pieces of brisket and calves udder for the purpose. Cost of material — 1/2 pound selected cooked meat equal to 1 1/4 pound raw, potatoes 1, butter 2; 12c a quart or 8 family oi hotel orders. 101— Pork Brown Stew. 1 pound coarse cut of fresh pork. 4 medium potatoes. 1 tables poonful minced onion. 2 or three leaves green sage or a pinch of ground herbs. 1 level teaspoon minced red pepper. 2 of salt. 1 cup fresh roast meat fat for frying. 3 tablespoons flour. The fat to fry in is only used temporarily and does not lose anything. Let it be especially saved from the roast meat pan for the brown breakfast stews, and have no unpleasant taste about it. Put it on in a small deep sauce pan to get hot. Cut the meat in pieces, throw two or three at a time into the fat when it is hot enough to hiss, let them get the same sort of brown outside that roast meat has, but quickly; take out with a skimmer. When all the pieces are browned in that way, pour the fat back in your jar, put the pieces of meat back in the same saucepan, add 3 cups of water, the potatoes pared and cut in halves, and the seasoning, and stew until the potatoes are done. Mix the flour in a cup with water and thicken the stew with it. Cost of material — Pork 10, potatoes 1, flour and seasonings 1; 12c for 8 family portions . 102— Wheat Muffins— Best. 2 rounded-up cups light bread dough — little over a pound.