Cut green corn oflTthe cob and pack it in jars in layers with salt enough✪ Preserving Corn with Salt between each layer to form a brine that will cover the corn. Place a plate or board on top of the corn, cover the jar and keep in a cool place. When to be used soak the required quantity in fresh water for 24 hours, changing the water once or twice, then boil and season with milk and butter, or make into corn pudding, or fritters. The above method used to be uni- versally followed before canning, be- came so common. The corn is not so well-flavored, yet serves a purpose in some places. Kossuth Cakes. Make sponge drops large and thick, hollow out the bottoms, fill the hollow with whipped cream sweetened and flavored, and place two together. Dip them in melted sweet chocolate or I wash over with egg chocolate icing and place on an oiled I luncheons and teas. dish to dry. They are a Baltimore specialty, are generally made to order, only for parties; the price about a dollar a dozen. Cheese Fondue, a la Savarin. It is one form of cheese omelet. Take equal weights of cheese and eggs and one fourth as much butter — that would be 3 eggs, 4 ounces cheese, butter size of a guinea egg✪ Cheese Fondue, a la Savarin. Grate the cheese, mix the butter with it in a pan over the fire, break in the eggs, season with pepper, scramble all to- gether same as scrambled eggs, but not too hard, as the cheese becomes tough and ropy if cooked too much. Cheese Ramequins. Roll out pie paste, cover it with grated cheese, fold up and roll out twice more. Cut out like thin biscuits, and bake. For COOKING FOR PROFIT. THE LUNCH COUNTER. 10 — ^Alamode Beef Soup. There is a well established favorite soup Bold in the large cities under this name; whether any relation to beef-a-la-mode or not makes no difference whatever. It is especially adapted for a lunch, or to be made a meal of, being simply made thick and of course nutritions with beef boiled to shreds in it. To make 12 quarts soup take, 5 gallons water. 5 pounds soup beef. Shanks and bones, all the water will cover. An onion, a carrot, a turnip. 12 cloves, 1 bayleaf. 1 tablespoon salt. 1 tea spoonful black pepper✪ Alamode Beef Soup. Break up the shanks and bones, wash off in cold water, put them into the boil- er with the meat not touching the bot- tom, boil gently for 6 hours, then take out the piece of beef. Add to the stock the cloves and bayleaf and continue boiling until the water is reduced to three gallons, and the remaining meat is well dissolved, which may be three or four hours longer. Strain off the stock through a gravy strainer, skim free from fat, set it on the fire again in the soup pot; cut the vegetables or chop them and throw them in, and mince the piece of beef without any fat and add that like- wise. Boil ^ hour, thicken slightly with flour-and-water, seasoia with the salt and pepper and skim off the particles of fat that rise from the minced beef. It is thick with meat and minced vegeta- bles. It is not much detriment to such a Boup to have the fat remaining in it, except the crumbs of fat meat that rise from the mince and spoil its smooth ap- pearance, but it is needed for other uses Iq the kitchen. To make soup every day as easily as possible there must be a regular time for setting on the first boiler — the stock boiler — and a routine something like this:

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Cut green corn off the cob and pack it in jars in layers with salt enough between each layer to form a brine that will cover the corn. Place a plate or board on top of the corn, cover the jar and keep in a cool place. When to be used soak the required quantity in fresh water for 24 hours, changing the water once or twice, then boil and season with milk and butter, or make into corn pudding, or fritters. The above method used to be universally followed before canning, became so common. The corn is not so well-flavored, yet serves a purpose in some places. Kossuth Cakes. Make sponge drops large and thick, hollow out the bottoms, fill the hollow with whipped cream sweetened and flavored, and place two together. Dip them in melted sweet chocolate or Wash over with egg chocolate icing and place on an oiled I luncheon and teas. dish to dry. They are a Baltimore specialty, are generally made to order, only for parties; the price about a dollar a dozen. Cheese Fondue, a la Savarin. It is one form of cheese omelet. Take equal weights of cheese and eggs and one fourth as much butter — that would be 3 eggs, 4 ounces cheese, butter size of a guinea egg. Grate the cheese, mix the butter with it in a pan over the fire, break in the eggs, season with pepper, scramble all together same as scrambled eggs, but not too hard, as the cheese becomes tough and ropy if cooked too much. Cheese Ramequins. Roll out pie paste, cover it with grated cheese, fold up and roll out twice more. Cut out like thin biscuits, and bake. For THE LUNCH COUNTER. 10 — ^Alamode Beef Soup. There is a well established favorite soup Bold in the large cities under this name; whether any relation to beef-a-la-mode or not makes no difference whatever. It is especially adapted for a lunch, or to be made a meal of, being simply made thick and of course nutritions with beef boiled to shreds in it. To make 12 quarts soup take, 5 gallons water. 5 pounds soup beef. Shanks and bones, all the water will cover. An onion, a carrot, a turnip. 12 cloves, 1 bayleaf. 1 tablespoon salt. 1 tea spoonful black pepper. Break up the shanks and bones, wash off in cold water, put them into the boiler with the meat not touching the bottom, boil gently for 6 hours, then take out the piece of beef. Add to the stock the cloves and bayleaf and continue boiling until the water is reduced to three gallons, and the remaining meat is well dissolved, which may be three or four hours longer. Strain off the stock through a gravy strainer, skim free from fat, set it on the fire again in the soup pot; cut the vegetables or chop them and throw them in, and mince the piece of beef without any fat and add that likewise. Boil ^ hour, thicken slightly with flour-and-water, seasoia with the salt and pepper and skim off the particles of fat that rise from the minced beef. It is thick with meat and minced vegetables. It is not much detriment to such a Boup to have the fat remaining in it, except the crumbs of fat meat that rise from the mince and spoil its smooth appearance, but it is needed for other uses in the kitchen. To make soup every day as easily as possible there must be a regular time for setting on the first boiler — the stock boiler — and a routine something like this:

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Preserving Corn with SaltCheese Fondue, a la SavarinAlamode Beef Soup

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