112— Mashed Potatoes. Being such a common and easy article it is often the most neglected and goes to the table dark and full of lumps, when it ought to be as smooth as if pressed through a sieve. Butter and milk to mash with are good additions in their way, but vigorous pounding of the potatoes with a little salt and hot water✪ Mashed Potatoes or perhaps the clear fat from the top of the soup will make very fine mashed po- tatoes when neither of those luxuries can be afforded. The longer the mashing is continued provided the potato is kept hot at the same time, the whiter it be- comes. It is an improvement, to bake the mashed potato in a pie pan, brushing the top over with milk to cause it to brown easily. • 113— Bread Custard Pudding. 2 cups-pressed in-fine bread crumbs. 2 cups milk. 1 ounce butter — small e^^ size. 1 tablespoon sugar. Nutmeg or grated or minced lemon peel✪ Bread Custard Pudding. 1 ^?>?, Crumble the bread fine either by chopping or grating; grate half of the rind of a lemon into it or a little nutmeg. Mix the milk with the egg and sugar; melt the butter and mix in and pour the mixture over the bread crumbs in a but- tered pudding-pan or bowl and bake about twenty-five minutes. Various changes can be made by adding raisins, currants or citron to this pudding. The fruit must be sprinkled in after the pud- ding is in the baking pan. It will sink if stirred. Serve a sauce with the pud- ding. Cost of material — 11 cents for one quart or 8 portions. With sauce 2c each order. 114— Rhubarb Pie. Rhubarb should be peeled and cut in two-inch lengths, and cooked with only water enough to cover the bottom of the kettle, with half a pound of brown su- gar to each pound spread over the top and the steam shut in. It burns easily, and should be cooked at the side of the range or set upon a brick, till the sugar dissolves with the juice to form a syrup. Line the pie pans with puff paste✪ Rhubarb Pie, made not very rich, fill with the stewed rhu- barb and place broad strips of paste, cut with a paste jagger across and bake; or use the plain pie paste and bake with a top crust. COOKING FOR PROFIT. 41 Cost of material — Rhubarb 5, sugar 5, crust 5: 15c. for 2 pies, cut in 8 or 10. IIS—The Stock Boiler. Where the best management prevails and the work goes on like machinery, one wheel within another, there is a reg- ular time of day to set the stock boiler on, it may be in the evening to simmer till the last, and then the liquor strained off is set away till the next day, or it may be early in the morning. The boil- er should be larger than the ordinary stove pots. Put into it a gallon of clear cold water.

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112— Mashed Potatoes. Being such a common and easy article it is often the most neglected and goes to the table dark and full of lumps, when it ought to be as smooth as if pressed through a sieve. Butter and milk to mash with are good additions in their way, but vigorous pounding of the potatoes with a little salt and hot water or perhaps the clear fat from the top of the soup will make very fine mashed po- tatoes when neither of those luxuries can be afforded. The longer the mashing is continued provided the potato is kept hot at the same time, the whiter it be- comes. It is an improvement, to bake the mashed potato in a pie pan, brushing the top over with milk to cause it to brown easily. • 113— Bread Custard Pudding. 2 cups-pressed in-fine bread crumbs. 2 cups milk. 1 ounce butter — small e^^ size. 1 tablespoon sugar. Nutmeg or grated or minced lemon peel. 1 ^?>?, Crumble the bread fine either by chopping or grating; grate half of the rind of a lemon into it or a little nutmeg. Mix the milk with the egg and sugar; melt the butter and mix in and pour the mixture over the bread crumbs in a but- tered pudding-pan or bowl and bake about twenty-five minutes. Various changes can be made by adding raisins, currants or citron to this pudding. The fruit must be sprinkled in after the pud- ding is in the baking pan. It will sink if stirred. Serve a sauce with the pud- ding. Cost of material — 11 cents for one quart or 8 portions. With sauce 2c each order. 114— Rhubarb Pie. Rhubarb should be peeled and cut in two-inch lengths, and cooked with only water enough to cover the bottom of the kettle, with half a pound of brown su- gar to each pound spread over the top and the steam shut in. It burns easily, and should be cooked at the side of the range or set upon a brick, till the sugar dissolves with the juice to form a syrup. Line the pie pans with puff paste, made not very rich, fill with the stewed rhu- barb and place broad strips of paste, cut with a paste jagger across and bake; or use the plain pie paste and bake with a top crust. COOKING FOR PROFIT. 41 Cost of material — Rhubarb 5, sugar 5, crust 5: 15c. for 2 pies, cut in 8 or 10. IIS—The Stock Boiler. Where the best management prevails and the work goes on like machinery, one wheel within another, there is a reg- ular time of day to set the stock boiler on, it may be in the evening to simmer till the last, and then the liquor strained off is set away till the next day, or it may be early in the morning. The boil- er should be larger than the ordinary stove pots. Put into it a gallon of clear cold water.

Cooking for profit