Cooking for profit

When a soup like the foregoing has not a clear syrup-like sort of thickness or body, but is dull, like flour gravy, it may be cleared by longer simmering and adding more stock with some cold tomato juice, or lemon juice or even cold Water, and skimming from the side If not already light brown add a spoonful of burnt sugar caramel. Cost of material — Beef shank for stock 10, oxtail 8, vegetables, seasonings, thickening 4; 22 cents for 10 half pint plates, or say, 2c plate or 4c pint bowl. 106— Fried Bass With Bacon. Scale and clean the fish, chop off the fins, and if small cook them without cutting; if large, split them lengthwise and cut across making four. Pepper and salt the pieces, roll them in flour and let lie in it until the last; drop them into a pan of hot lard and let fry from five minutes upwards according to size. Fry a slice of breakfast bacon for each piece of fish in another pan and send in the bacon on the fish and a garnish of parsley and plain boiled potatoes. Note — There are several varieties of bass and for some reason hardly to be explained hotel stewards seem to be proudest of displaying striped bass in their best menus. The black bass is, however, the favorite with restaurant customers and it seems fair to infer that it has some good qualities which make it be. It is certainly the favorite with anglers. In weight it ranges from one pound to five. Only from 2 to 4 ounces need to be served as a dinner order of the cooked fish, and a spoonful of potatoes in some form should go in on the same plate. For a restaurant order a fish weighing just one pound is the most satisfactory all around . Cost — >bass 24c for 2 pounds, 8 ounces bacon 8, potatoes 8 orders 2, lard to fry 2; 36c for 8 dishes or 4J cents each; hotel size. 107— Boiled Beef with Horseradish. A A fit, unctuous, gristly piece of the brisket or "plate" is the best for this, oi the rib ends that are sawed off a rib roast. Boil it slowly for at least three hours; have a little salt in the water (which is afterwards to be used to make soup.) Grate or finely scrape down a stick of horseradish, put it in a bowl with vinegar and water enough to cover, and use it for sauce. Cost of material — >Beef 2 pounds 12, loses one-third — .horseradish 2, mashed potatoes 2; 16c for 8 dishes, 2c per dish. 108— Roast Sucking Pig. The pig will be ready trussed when it comes from the butcher's, with the toes inserted in slits cut in the skin. Lay it on its back and drive the point of a sharp knife down through the bone of the back, dividing it convenient for carving, and also detach the ribs along one side, and loosen the inner joints of the hips and legs, which can be done without spoiling the outside appearance of the pig. Wash and wipe it dry, stuff with bread dressing containing sage and onions, and sew up with twine, Roast about two hours, covered with a sheet of greased paper for part of the time,and baste with butter to get a fine transparent brown color on the skin at last. Make gravy in the pan to pour around the pig in the dish. Serve apple sauce separately in a sauce dish. It is a time honored custom to insert a small apple in the mouth of the pig before sending it to table.