This section is from the book "Cooking For Profit", by Jessup Whitehead. Also available from Amazon: Cooking for Profit.
August 1.
Soup - Croute-au-pot (8 qts. 40 cents.)
Tomatoes, cucumbers, (12 cents.)
Boiled whitefish, parsley sauce (3 lbs. and sauce 34 cents.)
Tongue, corned beef, ham (nominal, 3 orders, rest left over.)
Roast beef (2 ribs cut short, 3 lbs. 36 cents.)
Spring lamb (6 pounds and sauce 75 cents.)
Sweetbreads, au beurre noir (18 orders, sweetbreads 5o,butter 10, olives, lemon 11; 71 cents.)
Ragout of veal, a la Julienne (7 orders 16 cents.)
Green peas 15, beets 4, cabbage 10, succotash 15, rice 5, potatoes 12 (60 cts.)
Boiled lemon pudding (No. 827; 3 lbs. with sauce 27 cents.)
Ripe gooseberry pie (3 pies 27 cents.)
Tea, ice cream (2 qts. and freezing 60 cents.)
Chocolate eclairs (No. 296; 24 small 38 cents.)
Cake, ripe fruit, cheese, crackers, (21 cents.)
Milk, buttermilk, cream (40 cents.)
Butter, bread, coffee, tea (38 cents.)
Total $ 5 .95; 46 persons, 13 cents a plate.
The dinner above prepared for 46, part taken by only 37; the others away on summer rambles.
 
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