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One Thousand Ways to Make Money. Page Fox
Читать онлайн.Название One Thousand Ways to Make Money
Год выпуска 2020
isbn 9780369403315
Автор произведения Page Fox
Издательство Aegitas
If you are moderately successful, procure a book about household ornaments and artificial plants, and you will learn to make many more designs. We have selected these because they are the cheapest and most easily made. All the above, except the albums, should sell for twenty-five cents. Remember that a great deal depends upon your taste in arranging, your manner of explaining, and your adroitness in recommending. You must be so in love with your plants as to be enthusiastic. In general, a lady succeeds in this work better than a gentleman.
Section 2. Tea Dishes
At almost no cost, you find yourself established in the midst of dozens of clinging vines and pretty plants. Now for the next step. Have a few appetizing tea-dishes in your window. Put out a sign, telling people that you will have every night certain fine and fresh table delicacies on sale. The effect of dainty dishes in close proximity to graceful vines is exceedingly tempting to the appetite.
59. Delicious Ham. – If very neat, you can sell to many families cold boiled ham for supper or lunch. Put the ham in cold water, and simmer gently five hours. Set the kettle aside, and when nearly cold draw off the skin of the ham and cover with cracker crumbs and about three tablespoonfuls of sugar. Place in the oven in a baking pan for thirty or forty minutes. When cold, slice thin and lay temptingly on large white plates. Cost of a ham weighing ten pounds, $1.20. Sales at thirty cents a pound, $3.00. Deduct for shrinkage in boiling and waste in trimming one and one-half pounds, forty-five cents. Profits, $1.35.
60. Choice Tongue. – If successful with ham, you can try a little tongue. Soak over night and cook for four or five hours. Throw into cold water and peel off the skin. Cut evenly and arrange attractively on plates, garnishing with sprigs of parsley. Cooked meats should be placed in the show window under transparent gauze. In hot weather a cake of ice beneath will greatly tempt the appetite of the passer-by.
61. Artificial Honey. – Where honey is high priced, make the following: Five pounds white sugar, two pounds water, gradually bring to a boil, and skim well. When cool, add one pound bees’ honey and four drops of peppermint. There is a large profit in this where the customer is not particular about the quality; but if a better article is desired add less water and more real honey.
You can add a number of other tea-dishes as you learn what will sell. A thing that is salable in one community is often not so in another. You must be guided by the taste of the locality, and when a dish does not sell well try another.
Section 3. Pastry
Suppose you now try a little pastry. If you can make a superior article, you will have a ready sale, but it is often difficult to introduce the goods. It is sometimes a good plan to donate a cake to a fair, cutting the loaf into very thin slices, and giving them to leading ladies who may be present, superintending the matter yourself, and advertising that you will take orders.
62. Angel Cake. – The whites of eleven eggs, one and a half cupfuls of granulated sugar, measured after being sifted four times, one cupful of flour measured after being sifted four times, one teaspoonful of cream tartar, and one of vanilla extract. Beat the whites to a stiff froth and beat the sugar into the eggs. Add the seasoning and flour, stirring quickly and lightly. Beat until ready to put the mixture into the oven. Use a pan that has little legs on the top comers so that when the pan is turned upside down on the table after the baking, a current of air will pass under and over it. Bake for forty minutes in a moderate oven. Do not grease the pan. This cake should sell for $1, or, cut in twenty pieces, at five cents each.
63. Dominos. – If you are located near a schoolhouse or on a street where many children pass, you can do a big business in dominos. Bake a sponge cake in a rather thin sheet. Cut into small oblong pieces the shape of a domino. Frost the top and sides. When the frosting is hard, draw the black lines and make the dots with a small brush that has been dipped in melted chocolate. They will sell “like hot cakes.”
64. Soft Gingerbread. – All children like this. Here is an excellent kind: Six cupfuls of flour, three of molasses, one of cream, one of lard or butter, two eggs, one teaspoonful of saleratus, and two of ginger. You can sell this, when light and warm, almost as fast as you can make it.
65. Doughnuts. – These, too, are tempting to children. Four eggs, one half-pound sugar, two ounces butter, one pound flour, boiled milk, nutmeg, cinnamon, and a few drops of some essence. Beat the eggs and sugar and melt the butter and stir it in; then add a pound of flour and enough boiled milk to make a rather stiff dough; flavor with nutmeg, cinnamon, and a few drops of some essence; cut into shapes with tumbler or knife, and fry brown in hot lard. When done, sift on fine sugar. Made fresh every day and placed temptingly in the window, they will sell fast.
After you are well established, you should sell at least two dozen doughtnuts at a profit of a penny apiece, two cards of gingerbread at seven cents profit each, and three dozen dominos at a profit of five cents a dozen. Total profit per day on three last articles in this section, fifty-three cents.
Section 4. Sweetmeats and Confectionery
If you find that children are your best customers, you may cater yet further to their taste. Remember that your success depends upon your keeping choice articles. It is surprising how children find out the best candy stores, and how quick they are to discern between good and bad stock. By making your own goods, you can sell a little cheaper than the dealers who have to buy.
66. Walnut Candy. – This is something which all children like. Put the meats of the nuts on the bottom of tins previously greased to the depth of half an inch. Boil two pounds of brown sugar, one half pint of water, and one gill of molasses, until a portion of the mass hardens when it cools. Pour the hot candy on the meats and allow it to remain until hard.
67. Chocolate Caramels. – A favorite with girls. Boil a quart of best molasses until it hardens when put in water. Before removing from the fire, add four ounces of fine chocolate. Pour a thin layer into tin trays slightly greased. When it hardens a little cut into squares. You can sell these as low as thirty cents a pound, and still make a good profit.
68. Peppermint Creams. – Take one pound of sugar, seven teaspoonfuls of water, and one teaspoonful of essence of peppermint. Work together into a stiff paste, roll, cut, and stamp with a little wooden stamp such as are bought for individual butter pats.
69. Molasses Candy (White). – All children want molasses candy. Two pounds of white sugar, one pint of sugar-house syrup, and one pint of best molasses. Boil together until the mass hardens when dropped in cold water, and work in the usual manner. Sell by the stick, or in broken pieces by the pound, half, and quarter.
70. Blanched Almonds. – Shell the nuts; pour over them boiling water. Let them stand in the water a minute, and then throw them into cold water. Rub between the hands. The nuts will be white as snow, and, if placed prominently in the window, very tempting. Sell by the ounce.
71. Fig Paste. – This always has a good sale. Chop a pound of figs and boil in a pint of water until reduced to a soft pulp. Strain through a fine sieve, add three pounds of sugar, and evaporate over boiling water until the paste becomes quite stiff. Form the paste into a square mass, and divide in small pieces with a thin-bladed knife. Roll the pieces in fine sugar, and pack in little wooden boxes.
72. Fig Layer Candy. – One half-pound of drum figs, one pound of finest white sugar, white of one egg, one tablespoonful of cold water. Make sugar, egg, and water into a cream, and mold like bread. After figs are stemmed and chopped, roll a fig to one fourth of an inch in thickness. Place the rolled fig between two layers of cream, pass rolling-pin over lightly, and cut into squares of any desired size. Delicious, if well-made, and always salable.
It is astonishing what vast sums accumulate from the children’s pennies spent for candy and sweetmeats. Many cases could be given of persons who have kept small stores, and been supported solely by the little streams of coppers and nickels. Get the children’s confidence, learn their names, always have a bright, kind word for them, and bait your hook occasionally with little gifts of sweets. They will flock to you like bees to a flower-garden.
Section 5. Preserves,