Cooking for profit

Grate the rinds of 2 of the lemons into a bowl, add the rum and rub with the back of a spoon to draw the flavor. Squeeze in the juice of all the fruit, add the other ingredients and freeze. Then whip the whites, stir in and beat up. Cost of material — oranges and lemons 14, sugar 10, wine 10, rum 6, eggs 3; 43 cents — ice and salt 17 — 60c for over a quart about 6c per glass. 253— Imperial Punch, 1 cup sugar. 1½ cups water. ½ can pineapple, or 6 oz fresh 1 orange. 1 lemon. ½ a nutmeg. 3 whites of eggs. 2 tablespoons each of maraschino, noyeau, kirschwasser and curacoa. ½ cup of champagne. Make a hot syrup of the sugar and water with the nutmeg broken in it. Grate the rinds of both lemons and one orange into a bowl. Grate or mash the pineapple and put in and pour the hot syrup upon them. Squeeze in the juice of the fruit and let stand till cold. Strain and freeze, then put in the liquors and after freezing again add the whipped whites. Cost of material — about a dollar a quart. 254— Cardinal Punch. 2 cups port or other red wine. 1 cup water. 1 cup sugar. 1 orange. 12 cloves. 1 cup wine jelly (calfs foot or gelatine). Bake the orange light brown on a plate in the oven. Make a boiling syrup of the sugar and water with the cloves in it, drop the baked orange into it, add the wine and let remain until cold. Then cut the orange and press it for the juice and strain the punch into the freezer. Add the jelly and freeze. If in the season add red strawberry or raspberry juice to heighten the color. Cost of material — wine 40, sugar 5, orange 3, jelly 15, 63 cents — ice and salt 20 — 83c for over a quart or about 7c a glass. 255— Champagne Punch. 1 cup sugar. ½ cup water. 1 bottle champagne. 2 whites of eggs. Dissolve the sugar to syrup with the water, pour it and the champagne into the freezer. When frozen add the whites whipped up with sugar until like cake icing, and finish the freezing. Serve in glasses. Cost — The price of the champagne, and freezing mixture added — probably 25c a glass. 256--Fine Bakery Lunch There are some large establishments in the cities doing an immense business in serving lunches of breads, rolls, coffeecakes, pies, pastries and cakes with coffee, tea, and milk and no meats beyond a small reserve of ham sandwiches. The lunches of this description are cheap but where the goods are fresh made and of the highest possible excellence and the surroundings clean the extraordinary numbers of customers that avail themselves of it make the business one of great importance. Bread in every form is very cheap diet and cheapest of all when raised with yeast. The dough once made, a very considerable number of different articles such as raised cakes can be made from it easily. The first requisite is good yeast and as the compressed article is not everywhere to be obtained, it often becomes necessary for the baker to make his own, both stock and ferment. 257— Stock_ Yeast.