This section is from the book "Cooking For Profit", by Jessup Whitehead. Also available from Amazon: Cooking for Profit.
August 6.
Soup - Mulligatawney a la Manhattan, (4 qts 32 cents.)
Sheephead, a la Dieppaise (2 lbs 24, trimmings 20; 44 cents.)
Potatoes, serpentine.
Roast beef (1 rib steak rare 1 lb 15 cents.
Beef a la mode Pariessene (2 lbs with pork etc 33 cents.)
Veal pie, a la Fermiere (11/2 lbs veal 18, crust etc. 8; 26 cents.)
Cutlets of sweetbreads, Victoria (12 orders, 1 lb sweetbreads 25, sauces, breading, frying 20; 45 cents.)
Green peas 10, cabbage 4 string beans 2, corn and rice 15, potatoes 15 (46 cents.)
Indian pudding, hard sauce (3 pts and sauce 26 cents.)
Blackberry - apple pie (2 pies large 20 cents.)
Pineapple ice (made like No. 214 with water and whites instead of cream, 2 qts frozen 50 cents.)
Cake assorted (15 cents.)
Nuts, raisins, cheese, pickles, condiments (32 cents.)
Milk, cream, buttermilk (38 cents.)
Coffee, tea, bread, butter (24 cents.)
Total $4.46; 32 persons, 14 cents a plate.
 
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