Cooking for profit

These and all other batter cakes are made more costly than they ought to be, as well as unhealthy in many places, by the wasteful way of ladling great spoonfuls of melted lard on to the griddle to bake, or rather fry, the cakes in. A pound of lard does not last long that way and it is unnecessary. Cakes can be baked on any sort of a griddle if it is only rubbed .md polished with a cloth every baking, but if greased at all a piece of bacon or ham rind or of suet answers every purpose and the cost is scarcely appreciable. Sweet Tomato Pickle. Seven pounds ripe tomatoes, peeled and sliced ; three and one half pounds sugar ; one ounce cinnamon and mace mixed ; one ounce cloves ; one quart of vinegar. Mix all together and stew one hour. Picklette. Four large crisp cabbages, cut fine ; one quart onions, chopped fine ; two of vinegar, or enough to cover the cabbage; two pounds brown sugar, two tablespoonfuls of ground mustard, two tablespoonfuls of black pepper, two tablespoonfuls turmeric, two tablespoonsfuls celery seed, one tablespoonful allspice, one tablespoonful of mace, one of alum, pulverized. Pack the cabbage and onions in alternate layers, with a little salt between them. Let them stand until next day. Then scald the vinegar, sugar, and spice together, and pour over the cabbage and onions. Do this three mornings in succession. On the fourth put all together over the fire and heat to a boil. Let them boil five minutes. "When cold pack them in small jars. It is fit for use as soon as cool and keeps well. Turnovers. Roll out some puff-paste and cut in oblong shaped pieces. Put some finely cut cheese on the paste, turn over, and pinch down the edges and bake. HOTEL DINNER. 105~0x Tail Soup. 2 J quarts of soup stock. 1 ox tail. 1 small carrot. 1 turnip. 1 onion V Celery, Lay leaf, cloves, salt and pepper. Make the stock by boiling a beef shank in 6 quarts of water several hours, until it is reduced one-half. While the stock is boiling take a carrot, turnip, onion and stalk of celery, and, with any kind of a round cutter or an apple-corer and knife, cut enough lozenge shapes to fill a cup with the mixed Borts. Throw a few of the remaining scraps into the boiling stock for seasoning, and J a bay leaf and 3 cloves. Saw or chop the ox tail into thin round elices and steep them an hour in cold water. The ox tail must stew at least 2 or 3 hours to be eatable and so far dissolved as to enrich the soup, and it may be done either in the stock boiler, and the pieces picked out afterward to go in the soup plates, or may be stewed in some of the stock in a separate saucepan, whichever way may be most convenient. At last strain the specified amount of stock clear into the soup pot. Boil the shapes of vegetables in water by themselves \ hour, then drain off and put them into the soup, also the ox tail slices. Add brown butter and flour thickening in small quantity, let the poup simmer slowly until it becomes smooth and clear again, and skim until all the fat is removed. Season with salt and cayenne. Serve a slice or two of the ox tail and some of the vegetables in each plate.