This section is from the book "Cooking For Profit", by Jessup Whitehead. Also available from Amazon: Cooking for Profit.
Soup-Consomme, chatelaine (6 qts. 40 cents.)
Tomatoes and cucumbers (on table 10 cents.)
Flounder a l' Italienne (4 lbs. gross and sauce 45 cents).
Boiled ham and tongue (nominal, left for cold).
Roast beef, (1 rib 3 lbs 39 cents.)
Braised brisket of veal, mareschale (3 lbs. 36 cents).
Lamb cutlets, a la Nelson (14 orders, 2 lbs. and trimmings, 48 cents).
Rissolettes, a la Marseillaise, (12 orders 26 cents).
Baked tomatoes 15, onions in cream 10, rice 4, beans 4, cabbage 8, potatoes 16, (57 cents).
Queen pudding with cream, (No. 845; 3 qts. or 41/2 lbs. 35 cents).
Blackberry pie (2 pies large, 20 cents).
Bisque of pineapple ice cream(No. 206; 2 qts; and freezing 65 cents.)
Cakes assorted (15 cents).
Nats, raisins, cheese, crackers, condi-ments,(37 cents).
Milk, buttermilk, cream, (46 cents).
Butter, bread, coffee, tea, sugar, 38 cents.
Total $5,57, 37 persons; 15 cents a plate.
 
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