This section is from the book "Cooking For Profit", by Jessup Whitehead. Also available from Amazon: Cooking for Profit.
August 2.
Soup - Consomme Calcutta (6 quarts 35 cents.)
Sliced tomatoes and cucumbers (on table; 10 cents.)
Fillets of sole, a la tartare (5 pounds grass and sauce 70 cents.) Potatoes duchesse.
Corned beef and cabbage (2 lbs and cabbage 21 cents.)
Roast beef (from previous day and 1 lb 13 cents.
Spring lamb, mint sauce (fore quarter 6 lbs 75 cents.
Veal with dressing (shoulder boned, 3 lbs net and dressing 45 cents.)
Scrambled sweetbreads, puree of peas (part charged yesterday; 20 cents.)
Turnips mashed 5, rice 5, string beans 4, corn 12, tomatoes 10, potatoes 12 (48 cents.)
Pineapple fritters (2 cans pineapple 50, batter, frying 10, sauce 7, 30 fritters 67 cents.)
Raspberry tarts (small open pies, puff paste, cut in three; 18 orders 27 cents.) Vanilla jelly (1 qt 25 cents.) Chocolate ice cream (3 pints cream, 1 pint milk 2 oz chocolate etc, 60 cents.) Cakes assorted (1 lb 10 cents) Milk, cream, buttermilk (40 cents.) Nuts, raisins, cheese, crackers, condiments (38 cents.)
 
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