This section is from the book "Cooking For Profit", by Jessup Whitehead. Also available from Amazon: Cooking for Profit.
August 8.
Soup - Consomme with quenelles (5 qts 35 cents.)
Red Snapper a la Joinville (3 lbs and trimmings 60 cents.)
Boiled ham and tongue (left for cold, say, 15 cents.)
Roast beef (rip ends only, 3 lbs. 24 cents.)
Spring lamb (fore quarter, 6 lbs, 70 cents,)
Veal cutlets, a la Milanaise (8 orders, 1 lb and trimmings, 20 cents.)
Vinaigrette of brains, Provencale (7 orders, brains with trimmings, 25 cents,)
Marrowfat peas 20, beets in sauce 6, rice 4, string beans 2, tomatoes 15, potatoes 14 (61 cents,)
Boiled plum pudding, sauce sabayon (No. 901, with sauce 38 cents.)
Rhubarb pie (2 small garden, 15 cents.)
Peach ice cream (No. 217; Cal. peaches in syrup, 1 can 25, 3 pts cream, etc., 75 cents.)
Cakes, fruit and white (charged previous meals.)
Summer apples, nuts, raisins, cheese, 40 cents.)
Milk, buttermilk, 2 gallons 24, cream 1 qt 20, (44 cents.)
 
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