The Project Gutenberg eBook of Quantity Cookery: Menu Planning and Cooking for Large Numbers This ebook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this ebook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: Quantity Cookery: Menu Planning and Cooking for Large Numbers Author: Lenore Richards Nola Treat Release date: January 18, 2012 [eBook #38615] Most recently updated: January 8, 2021 Language: English Credits: Produced by Jason Isbell, David Clarke and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images produced by Core Historical Literature in Agriculture (CHLA), Cornell University) *** START OF THE PROJECT GUTENBERG EBOOK QUANTITY COOKERY: MENU PLANNING AND COOKING FOR LARGE NUMBERS *** Produced by Jason Isbell, David Clarke and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images produced by Core Historical Literature in Agriculture (CHLA), Cornell University) Transcriber's Note: I have replaced en-dashes representing ranges of numbers within tables by the word "to." So something like "6-1/2--7-1/4 cups." in the original is often represented by "6-1/2 to 7-1/4 cups." in this version. QUANTITY COOKERY MENU PLANNING AND COOKING FOR LARGE NUMBERS BY LENORE RICHARDS, B.A. and NOLA TREAT, B.S. ASSISTANT PROFESSORS OF INSTITUTION MANAGEMENT COLLEGE OF AGRICULTURE UNIVERSITY OF MINNESOTA BOSTON LITTLE, BROWN, AND COMPANY 1922 Copyright, 1922, By Little, Brown, and Company. All rights reserved Published April, 1922 Printed in the United States of America PREFACE This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors. This book is designed primarily to assist the managers of food departments in institutions. However, it is hoped that the chapters on menu planning, the recipes, and the list of weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning. N. T. L. R. UNIVERSITY OF MINNESOTA January 1, 1922 CONTENTS CHAPTER PAGE I. PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS 1 II. STANDARDS FOR JUDGING MEALS 8 III. TYPES OF MENUS 11 IV. SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING 42 V. THE IMPORTANCE AND USE OF FORMS 66 VI. RECIPES 73 VII. TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES 191 INDEX 195 QUANTITY COOKERY CHAPTER I PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures. On the other hand successful menu planning is not especially difficult. Like any other art it requires careful study and observance of a few simple rules. Of course, it is impossible to formulate one set of rules that will apply to all situations. Each manager must make his own rules based on the conditions he has to meet. There are, however, certain basic principles to be recognized and followed. If the ensuing chapters succeed in explaining these principles and in emphasizing their importance, the authors' purpose will have been served. In planning menus for an institution the manager must: Keep in mind the nature of the institution; its purpose; the character of its patronage. Follow certain dietetic principles. Maintain constant variety in the food. Keep menus appropriate to the temperature; the weather; the season; occasional holidays. Recognize the limitations imposed by equipment; amount and kind of help; range of cost permitted; left-over foods to be used; form of service. The first point to consider in planning a menu is the type of institution to be served. For reasons that are obvious, the purpose of the high school cafeteria is very different from that of the metropolitan hotel, while neither of these has the same object as the municipal tuberculosis sanitarium. The age, sex, nationality, economic condition and occupation of the patrons must be kept in mind. The adult demands a freedom of choice which may be denied children. For this reason the content of the grade school lunch may be fixed in an arbitrary way, while this will not do when one is dealing with adults of any class. For instance, grade school children are satisfied with the morning bowl of bread and milk and the noon lunch of bread and soup. Adults, even in a charitable home, would undoubtedly complain of the simplicity of such meals. The high school lunchroom may eliminate coffee from its menu and have frequent "pieless" days. Any such attempts to regulate the diet of adults, except for patriotic reasons such as were the incentive to denial during the war, are highly inadvisable. As far as the food elements are concerned, the same kinds of food may be served to boys and girls or to men and women. But, practically, they will not eat the same foods with equal satisfaction, and this should influence the planning of menus in different institutions. School lunch managers and social service workers have found that in order to accomplish their aims they have to recognize racial food tastes. The economic condition of the group to be served may limit variety in the menu, on the one hand, or may permit of maximum variety on the other. The eight-page menu of the fashionable tea room as definitely reflects the ability of the patrons to pay as does the simple meal of three or four dishes served the immigrants at Ellis Island. The occupation of the patrons, whether active or sedentary, determines to a large extent the kind of food served to them, from the dietetic standpoint and from the commercial standpoint as well. The lumberjacks of the north woods require a diet very different in quality and quantity from that of the telephone operators in a city exchange. In institutions serving set menus, with little or no choice, special attention should be given to dietetic principles. Examples of such institutions are college dining halls or dormitories, hospitals, benevolent "homes," boarding houses, fraternities and clubs. For those who have had little or no training in dietetics and who yet have the responsibility of planning menus, it may be said that if ample variety is provided, with emphasis on fruits and vegetables, the dietetic requirements will probably be met. The sequence of foods in the menu is important. Where several courses are to be served, and it is the aim of those planning the menu to keep the appetite stimulated, acids, meat extractives and warm foods should be served first. Cloying foods such as sweets, very cold foods and foods which are satisfying tend to depress the appetite and hence have no place in the first course of a meal, except for luncheon where the menu may be very simple. In institutions which have fixed menus, it is especially desirable that the meal, no matter how simple, be so planned that it may be served in courses. Children especially are likely to hurry through their meals, and the serving of food in courses prevents too rapid eating. It is true, of course, that extra service requires more labor, and so may not prove possible, even though desirable. The responsibility for maintaining a constant variety in food calls for the continued exercise of initiative, the determination to avoid monotonous repetition, a mind open to new foods and new methods of preparation and systematic marketing trips in order to keep in touch with seasonal changes. Perhaps the most frequent criticism of institutions is on the lack of variety in meals. Hotels, clubs and tea rooms can draw trade by serving out-of-season foods when they first appear in the market. Institutions whose purchases are limited by a budget should make the most of seasonal foods when the market is at its height and the food is cheapest. Such institutions should avoid serving foods that are not actually in season. Serving berries or melons before the height of the season dulls the appetite of the patron for these foods so that by the time they have become economical to serve he has tired of them. Variety should be introduced not only in the kinds of food but in the preparation, garnish and service. Even in charitable homes and other institutions where the aim is to serve at a minimum cost, the menus can be made attractive through variety in preparation. Corn meal and cottage cheese, two of the least expensive foods we have, can be utilized in a wide variety of ways. There should be no hesitation about serving new dishes, for maximum variety is essential to a happy patronage whether in the tea room or the benevolent institution. The point to be kept in mind, where the guest has the privilege of selection, is that all the variety should not come within the day or meal but within the week or month. Surprise always helps to induce appetite and this fact is as applicable to the menu in the children's home as to that of the tea room. It is good business practice as well as good dietetic practice to plan meals according to the weather and the time of year. Hot, heavy foods sell best in cold weather. Cool, crisp, fresh foods sell best on the hottest days. The public is very susceptible to weather conditions. Holidays give a popularity to certain foods which they enjoy at no other time of the year. It is good business to make the most of these foods by serving them on appropriate days. There are definite relations between the menu and the equipment available for its execution. For instance, a menu which calls for oven cooking to the exclusion of the use of the top of the stove or supplementary steamers will be impossible to carry out. The menu should be planned in order that the cooking may be divided between all the available equipment, such as ovens, steamers and top space on stoves. In the kitchen, as in the industrial plant, it is good management to give space only to efficient equipment and to use that equipment to its maximum capacity. Again, incomplete equipment may have to be considered in planning the menu. If there is no power machinery the amount of hand work or heavy physical preparation called for may have to be cut down in accordance with the equipment at hand. In serving large numbers power machinery will often pay for itself in a few months through the saving in labor. It will not only do the work better and more humanely but will allow a much greater variety of food. In the matter of equipment the institution must get away from the idea that it is a large home, with working conditions as they have been in the average home. It should consider itself an industrial plant where one of the aims is maximum production with minimum labor; and it should realize that proper equipment and proper working conditions are necessary in the accomplishment of this aim. Even though the labor supply may be adequate, efficient planning of menus demands that there be an adjustment between those foods requiring much labor and those requiring little, so that proper balance may be maintained. In discussing the limitations in menu making the element of cost has come up again and again. It becomes a definite restriction in institutions that work on a budget, or where the group to be served demands good wholesome food at the lowest price. As examples of such institutions there are the factory cafeteria, the school lunch and the college cafeteria. Though menus must be made out in advance of the day when they are to be used, they should be sufficiently elastic to allow for proper utilization of left-overs. Using left-overs may mean very little change and substitution, or may require complete revision of the day's meals. Left-overs must be used, for it is only by constant care that the food cost can be kept down to a minimum. That this is true of all institutions, whether great or small, is shown by the extreme care exercised in the largest hotels to the end that no food shall be wasted. Where there is family service, rather than plate service from the kitchen, there will probably be a large amount of left-over food. It requires a good deal of ingenuity to use these left-overs in some other form so as to maintain variety and that element of surprise which is so essential. In the cafeteria or other institution using _à la carte_ service the left-over problem is not so serious. It is very nicely taken care of in tea rooms and hotels which serve a club luncheon, the menu for which may be chiefly made up from the left-overs. It is obvious that the form of service may influence the kind and extent of the menu. That is, the cafeteria can serve a large variety of dishes because the patrons wait on themselves. A similar choice or variety is impracticable where there is table service, except in hotels, restaurants and tea rooms where cost is not so great a factor. CHAPTER II STANDARDS FOR JUDGING MEALS Provided the principles of good nutrition have not been violated, the main basis for judging any meal is palatability. Palatability depends upon appearance and quality. Appearance in turn depends upon quantity, color, form and service upon the plate. Quality is determined by odor, flavor, temperature, texture and consistency. Reduced to outline form, the elements of palatability are: | quantity | color + appearance---------+ form | | neatness | | arrangement | Palatability + | | | odor | | temperature + quality------------+ flavor | texture | consistency Commercially and aesthetically it is unwise to make servings too large. Every one has had the experience of being served with more food than can be eaten with relish and without waste. The effect is to surfeit the appetite and to limit the variety which a patron may have, unless he is able financially to order the variety; in which case he is obliged to leave some food uneaten. In any institution which serves _à la carte_, it is better to adjust portions and prices to the end that the patron may have some variety in his meal without prohibitive expense. Color is important in inducing appetite. The cafeteria counter displaying a buff-colored pie, snow pudding, rice custard and yellow cake does not tempt patrons to buy. A basket of fruit, a bright-colored gelatin dessert or attractive garnishes may transform a drab meal into a most interesting one. Particularly in all kinds of plate service, attention must be paid to color, for while clashing color combinations must be avoided, some color must be used to give the food an appetizing appearance. A great deal of our food is very neutral in color and admits of a liberal use of garnishes of one kind or another. As a rule articles of food served together should be of diverse shapes. One may enjoy a croquette, a stuffed baked potato, peas in timbales and a roll in the same meal, but it is usually unwise to serve them on the same plate. The necessity for neatness and orderly arrangement of servings is obvious. At large parties where there is plate service it is wise to make up a sample plate before the time of serving in order to determine the best arrangement of food and in order actually to show those who are to dish up the food how each plate must look when it is placed before the guest. One who is inexperienced in planning menus, especially for parties, should accustom himself to visualizing the meal as it will appear when written upon the menu card and as it will appear upon the plate. A menu which has seemed very good when planned will often be unsatisfactory when actually served because some of the above points have been overlooked. Odor and temperature are important factors in quality. It would seem superfluous to say that hot things must be served hot and cold things must be served cold, yet in serving large numbers the strict observance of these rules is one of the difficult problems to be solved. _It can be solved, however_, with efficient equipment properly arranged, a carefully thought out organization of service and unceasing care. Repetition of texture and consistency should also be avoided. That is to say, there should be the maximum variety in preparation of food in order that no meal shall contain two or more creamed dishes, fried foods, foods with custard basis or foods with bread foundation. If a score card were made out for judging a meal, flavor would perhaps be given the most importance. Here again care must be taken to avoid duplicating flavors. Too many strong flavors or too many bland flavors are undesirable. While strong flavors stimulate the appetite it is unwise to employ them continually, especially where the same group of people is being served day after day. A more blandly flavored diet is likely to be less palling and more constantly inviting. In serving the public, whether it be in the hospital, the college dormitory or the commercial restaurant, the aim should always be to have the food better than that to which the patrons are accustomed. In almost any kind of food work, and especially in institutional food work, visiting trips to the best hotels, tea rooms, inns, cafeterias and restaurants are invaluable, since they impart a knowledge of the way things are done, which in turn creates a confidence and assurance that nothing else can give. CHAPTER III TYPES OF MENUS CAFETERIA MENUS Though it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafeterias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal. Furthermore too much variety makes for sameness from day to day. In all cafeterias where the same group is served each day, and where there is little or no competition, a simpler menu may be used. The following menu outline is suggested for use in the average cafeteria. A Standard Form for Cafeteria Menu 1 soup 2 meats (1 meat substitute) 1 kind of potatoes 2-3 vegetables 1-2 hot breads 1-2 sandwiches 2-3 salads 2-3 relishes 6-8 desserts 4 beverages _Meats_ One inexpensive meat should be served in each meal. Two made-over meats should not be served in the same meal. Two kinds of beef or pork or two kinds of any other variety of meat should not be served in the same meal. _Potatoes_ Creamed potatoes may be served with meat lacking gravy or sauce. It is seldom advisable to serve mashed potatoes unless there is a meat gravy to offer with them. _Vegetables_ When possible one vegetable should be starchy and one should be succulent. Two creamed or two fried or two buttered vegetables should not be served in the same meal. _Breads_ Raised breads and quick breads give a good variety. _Salads_ There should be at least one inexpensive salad. The variety in salads may consist of one fruit salad, one vegetable salad and one salad in which protein predominates, such as cottage cheese, meat or fish. Head lettuce salad is universally popular and may appear at every meal. In salad dressings, there should always be a cooked dressing, French dressing and mayonnaise. Other varieties may be added as desired. _Desserts_ Variety in desserts includes: Fruit in some form. A pudding with a dough or bread foundation. Two cold puddings. One kind of ice cream. One kind of cake. One kind of pie. One-crust and two-crust pies should so far as possible be alternated in successive menus. Two or more kinds of pie may be demanded, but when possible patrons should be educated to other choices in desserts. _Beverages_ Milk should be served in bottles (with provision for opening). Thirty Days' Menus for a Cafeteria The careful manager spends a great deal of time in menu planning. If some systematic method of menu making can be adopted and used with a mind constantly alert to seasonal changes in foods, new and attractive dishes and variety in serving, the plan may result in saving much of this time. A set of menus for thirty days has been worked out, with the idea that they may be repeated at the end of that time without too monotonous repetition. No Sunday meals are included since the majority of cafeterias are closed on that day. The Friday menus occur on the fifth day and every sixth day thereafter. No menu is shown for Saturday night when, if a meal is served, it may consist of popular dishes such as chicken in some form, waffles or steaks, along with such left-overs as it may be desirable to use. The menus are intended to serve as a _foundation_ to which may be added new dishes and seasonable fruits and vegetables, a suggestive list of which is given elsewhere (see pages 57-59). From these foundation menus may be eliminated such dishes as are unpopular or out of season, or which for any reason it is impractical to serve. Commercial cafeterias may find it necessary to add other choices to these menus. Very small cafeterias may offer fewer choices. The majority of establishments, however, will find this variety ample, the idea being to serve the maximum variety within the week rather than within the day or meal. A star has been used to indicate those dishes in which left-overs may be used to particular advantage. CAFETERIA MENUS +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Grapefruit | Oranges | Grapefruit | | Prunes | Bananas | Baked apples | | Apples | Apricots | Stewed figs | | Stewed cherries | Canned pears | Canned plums | +----------------------+----------------------+----------------------+ | CEREALS | CEREALS | CEREALS | | Cream of wheat, | Cream of barley | Oatmeal | | chopped figs | Post toasties | Shredded wheat | | Grapenuts | Puffed wheat | Grapenuts | | Puffed rice | | | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Fried eggs | Pancakes | Fried mush | | Bacon | Cinnamon toast | Broiled Ham | | Wheat muffins | Poached Eggs | Toast | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of lima bean | Oyster stew | Vegetable Soup | | soup | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Veal roast, gravy | Pork chops | Leg of lamb, mint | | Creamed dried beef | **Cheese fondue | sauce | | on toast | | Hamburg balls | | | | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | Creamed potatoes | Mashed potatoes | | Buttered peas | Boiled onions | Scalloped tomatoes | | Cabbage au gratin | Buttered carrots | Creamed celery | | | Fried apples | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Pear salad | Orange salad | Peach salad | | Head lettuce salad | Head lettuce salad | Head lettuce salad | | Tomato salad | Cabbage salad | Tuna fish salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Cinnamon rolls | Wheat muffins | Corn bread | | **Ham and pickle | | Raisin and nut | | sandwiches | | sandwiches | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | **Chocolate bread | **Prunecot | Carrot plum | | pudding with | shortcakes | pudding, vanilla | | vanilla sauce | Fruit | sauce | | Fruit | Snow pudding, | Fruit | | Fig tapioca | custard sauce | Baked rhubarb | | **Fruit whip | Chocolate blanc | Baked custard | | Caramel cake | mange with nuts | Cocoanut cake | | Banana cream pie | White cake, lemon | Cranberry pie | | Ice cream | filling, white | Ice cream, chocolate | | | frosting | sauce | | | Pumpkin pie | | | | Ice cream | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of celery soup | Peanut butter soup | Clear tomato soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Swiss steak | Rib roast of beef | Baked ham | | Tongue, mustard | Veal stew | **Cottage cheese | | sauce | | croquettes, cream | | | | sauce | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Browned potatoes | Mashed potatoes | Glazed sweet | | **Corn pudding | Creamed asparagus | potatoes | | Mashed turnips | Buttered beets | Creamed hominy | | | | String beans | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Sardine salad | Pineapple and celery | Banana salad | | Head lettuce salad | salad | Head lettuce salad | | Cottage cheese salad | Head lettuce salad | Deviled egg salad | | | Spinach and egg | | | | salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Hot rolls | Baking-powder | Raised muffins | | | biscuits | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Cottage pudding, | **Rice and raisin | Grapenut pudding, | | lemon sauce | pudding, hard | lemon sauce | | Fruit | sauce | Fruit | | Pineapple pudding | Fruit | Loganberry tapioca | | Baked apples | **Fruit cocktail | Apricot whip | | White cake, nut | Caramel tapioca | Ginger cake | | icing | Chocolate cake | Lemon pie | | Chocolate pie | Apple pie | Ice cream | | Ice cream | Ice cream | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Thursday= | =Friday= | =Saturday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Oranges | Grapefruit | Grapefruit | | Pineapple | Peaches | Oranges | | Apple-sauce | Apricots | Royal Anne cherries | | Bananas | Baked apples | Prunes | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Malt of wheat | Corn meal mush | Rice boiled in milk | | Grapenuts | Puffed rice | Grapenuts | | Post toasties | Shredded wheat | Post toasties | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | French toast | Toast | Bacon and eggs | | Toast | Date muffins | Toast | | Boiled eggs | Poached eggs | Pancakes | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of corn soup | Cream of tomato soup | Noodle soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Creamed sweetbreads | Baked halibut, | Roast beef, gravy | | on toast | tartare sauce | **Spanish rice | | Beef à la mode | Egg cutlets, cream | | | | sauce | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Parsley buttered | Baked potato | Mashed potato | | potatoes | Fried parsnips | String beans | | Steamed rice in | Buttered asparagus |Spinach and egg | | milk | on toast | | | Fried eggplant | | | | Buttered cabbage | | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Fruit salad | Prune and cottage | Grapefruit salad | | Head lettuce salad | cheese salad | Head lettuce salad | | Raisin and carrot | Head lettuce salad | Asparagus salad | | salad | Perfection salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Baking-powder | Bran muffins | Parker House rolls | | biscuits and | | | | honey | | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Loganberry cobbler | Apple dumplings, | Orange fritters, | | Fruit | lemon sauce | syrup | | Maple nut mold, | Fruit | Fruit | | custard sauce | Cocoanut custard | Norwegian prune | | Fruit cocktail | Cornstarch pudding, | pudding | | Cake with fudge | chocolate sauce | **Fruit gelatin | | frosting | Spice cake | Angel cake | | Pineapple pie | Blackberry pie | **Mince pie | | Ice cream | Ice cream | Ice cream | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of pea soup | Creole soup | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Roast pork loin, | Breaded veal chops | | | gravy | **Scalloped fish in | | | Macaroni and cheese | ramekins | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | Creamed potatoes | | | Baked lima beans | Buttered onions | | | with green | Rice croquettes | | | peppers and | with jelly | | | pimentos | | | | Spinach and lemon | | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Peach salad | Orange salad | | | Head lettuce salad | Head lettuce salad | | | Tomato salad | Celery hearts | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Corn muffins | Cottage rolls | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Chocolate soufflé | Steamed molasses | | | Fruit | pudding, egg hard | | | Caramel Bavarian | sauce | | | Baked apples | Fruit | | | Sugar cookies | **Fruit gelatin | | | Apricot pie | Tapioca cream | | | Ice cream | Individual tea | | | | cakes with raisins | | | | Butterscotch pie | | | | Ice cream | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Apples | Bananas | Grapes | | Sliced oranges | Grapefruit | Oranges | | Plums, red canned | Apricot sauce | Apple sauce | | Prunes | Stewed, red, pitted | Royal Anne cherries | | | cherries | | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Post toasties | Shredded wheat | Malt of wheat | | Grapenuts | Puffed rice | Grapenuts | | Corn meal mush | Oatmeal | Post toasties | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | French toast | Fried mush | Doughnuts | | Boiled eggs | Toast | Toast | | Toast | Bacon | Scrambled eggs | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Clear tomato soup | Cream of potato | Noodle soup | | | soup | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Baked ham | Roast pork and | Creamed chicken on | | Spaghetti and cheese | gravy | toast | | | Beef stew | Meat loaf | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Browned sweet | Mashed potatoes | Parsley buttered | | potatoes | **Corn pudding | potatoes | | Creamed cabbage | Buttered beets | Creamed carrots | | Baked navy beans | | Spinach and lemon | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Banana salad | Nut, celery, cabbage | Sardine salad | | Shredded lettuce | salad | Head lettuce salad | | salad | Head lettuce salad | Mashed potato salad | | **Potato salad | Prune and peanut | | | | butter salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Brown bread | Raisin bread | Baking powder | | | Egg and pickle | biscuits | | | sandwiches | Cottage cheese, | | | | green pepper and | | | | nut sandwiches | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Peach shortcake | Apple puff pudding, | **Bread pudding, | | Fruit | lemon sauce | vanilla sauce | | Chocolate pudding | Fruit | Fruit | | Caramel tapioca | Floating Island | Apricot whip | | White cake with | Cranberry sauce | Maple nut mold, | | orange filling | Chocolate cake | custard sauce | | and frosting | Rhubarb pie | White cake, white | | Custard pie | Ice cream | icing | | Ice cream | | Banana cream pie | | | | Ice cream | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of lima bean | Cream of celery soup | Cream of pea soup | | soup | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Rib roast, gravy | Veal birds | Short ribs of beef | | Frankfurters | Creamed dried beef | Sausage balls | | | on toast | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | Baked potatoes | Browned potatoes | | Stewed tomatoes | String beans | Buttered onions | | Scalloped eggplant | Buttered asparagus | **Succotash | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Fruit salad | Grape and celery | Banana and nut | | Head lettuce salad | salad | salad | | Perfection salad | Head lettuce salad | Head lettuce salad | | | Cottage cheese salad | Tuna fish and celery | | | | salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Graham muffins | Corn bread | Nut bread | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Lemon rice pudding | Chocolate soufflé | **Brown Betty, | | Fruit | Fruit | lemon sauce | | Baked custard | **Fruit cocktail | Fruit | | **Fruit gelatin | Baked prune whip | Pineapple tapioca | | Raisin rocks | with nuts | **Fruit Bavarian | | Blueberry pie | Doughnuts | Washington pie, | | Ice cream | Pineapple pie | cream filling | | | Ice cream | Raisin pie | | | | Ice cream | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Thursday= | =Friday= | =Saturday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Apples | Peaches | Cherries | | Bananas | Prunes | Baked apples | | Pineapple | Oranges | Grapefruit | | Pears | Stewed figs | Peaches | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Cream of rye | Oatmeal | Cream of barley | | Puffed wheat | Shredded wheat | Puffed rice | | Cornflakes | Grapenuts | Post toasties | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Fried eggs | Poached eggs on | Fried eggs | | French toast | toast | Toast | | Toast | Toast | Muffins | | Broiled ham | Rice pancakes | | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of corn soup | **Vegetable soup | Cream of spinach | | | | SOUP | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Swiss steak | Veal roast with | Breaded pork chops | | Creamed eggs on | dressing | Veal hearts en | | on toast | Scalloped salmon | casserole | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Baked potato | Mashed potato | Scalloped potatoes | | Mashed rutabagas | Buttered beets | Buttered carrots | | Creamed celery | Creamed onions | String beans | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Orange salad | Grapefruit salad | Pineapple with | | Head lettuce salad | Head lettuce salad | cottage cheese | | Tomato aspic | **Combination | Head lettuce salad | | | vegetable salad | Perfection salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Brown bread | Raised muffins | Cinnamon rolls | | | **Fruit sandwiches | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Steamed plum | **Chocolate rice | Raspberry roll, | | pudding, vanilla | custard with | raspberry sauce | | sauce | meringue | Fruit | | Fruit | Fruit | Red plum whip | | Baked apples | **Fruit gelatin | Rice Bavarian | | Cornstarch pudding, | Lady Baltimore cake | pudding | | chocolate sauce | Cream puffs | Banana cream cake | | Sponge cake, | Loganberry pie | Apple pie | | whipped cream | Ice cream, maple | Ice cream | | Butterscotch pie | nut sauce | | | Ice cream | | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of tomato | Cream of corn soup | | | soup | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Leg of lamb, gravy | Fried oysters with | | | **Baked hash | lemon | | | | Pot roast | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | Mashed potatoes | | | Creamed cabbage | Scalloped tomatoes | | | Buttered peas | Steamed rice in milk | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Cottage cheese balls | Deviled egg salad | | | rolled in nuts | Shredded lettuce | | | Head lettuce salad | salad | | | Radishes | Celery hearts | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Muffins | Baking-powder | | | | biscuits | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | **Baked rice pudding | Peach cobbler | | | Fruit | Fruit | | | **Date torte, whipped| Apple tapioca | | | cream | **Charlotte russe | | | Orange custard | White cake, | | | Chocolate cake | chocolate icing | | | Cherry pie | Lemon pie | | | Ice cream | Ice cream | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Oranges | Grapefruit | Apple sauce | | Baked apples | Bananas | Peaches | | Cherries | Plums | Pineapple | | Prunes | Apricots | Grapefruit | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Malt of wheat | Oatmeal | Cream of rye | | Cornflakes | Shredded wheat | Puffed wheat | | Grapenuts | Puffed rice | Grapenuts | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Toast | Toast | Toast | | **Crumb pancakes | Bran muffins | French toast | | Fried eggs | Poached eggs | Bacon | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of corn soup | Peanut butter soup | **Vegetable soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Small steaks | Roast lamb, mint | Liver and bacon | | **Cheese fondue | sauce | **Hamburg balls | | | Weiners | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Creamed potatoes | Mashed potatoes | Glazed sweet | | Beets in vinegar | Carrots and peas | potatoes | | Buttered onions | Creamed cabbage | **Corn pudding | | | | Spinach and lemon | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Pear salad | **Potato salad | Apple and celery | | Head lettuce salad | Head lettuce salad | salad | | Cabbage slaw | Tomato aspic salad | Head lettuce salad | | | | Cottage cheese salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | **Crumb muffins | Cottage rolls | Corn bread | | **Fruit sandwiches | | **Ham and pickle | | | | sandwiches | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Rice and raisins | **Brown Betty, lemon | Lemon rice pudding | | with hard sauce | sauce | Fruit | | Fruit | Fruit | **Fruit cocktail | | **Fruit gelatin | Apricot whip | **Date torte, whipped| | Maple nut mold, | Caramel custard | cream | | custard sauce | White cake, | Apple-sauce cake | | Spice cake | chocolate frosting | Chocolate pie | | Cocoanut cream pie | Raspberry pie | Ice cream | | Ice cream | Ice cream | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | **Tomato stock soup | Oyster stew | Cream of spinach | | | | soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Baked ham | Roast veal, gravy | Rib roast of beef, | | **Meat loaf | Rice and nut loaf, | gravy | | | brown sauce | Salmon croquettes, | | | | cream sauce | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Baked potatoes | Mashed potatoes | Mashed potatoes | | **Scalloped corn | Buttered turnips | Spaghetti and | | Mashed squash | String beans | tomatoes | | | | Creamed onions | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Cottage cheese with | Pineapple and celery | Grapefruit salad | | nuts, green | salad | Head lettuce salad | | peppers and | Head lettuce salad | Sliced cucumbers | | pimentos | **Combination | | | Head lettuce salad | vegetable salad | | | Asparagus salad | | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Baking-powder | Nut bread | Cottage rolls | | biscuits | | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Baked apples | Cherry steamed | Grapenut pudding, | | Fruit | pudding, cherry | lemon sauce | | Prune pudding | sauce | Fig tapioca | | Pineapple pudding | Tapioca cream | Fruit | | Jelly roll | Chocolate blanc | Snow pudding, | | Gooseberry and | mange | custard sauce | | raisin pie | Fruit | Doughnuts | | Ice cream | Cake with fig | Apricot pie | | | filling and white | Ice cream | | | frosting | | | | Butterscotch pie | | | | Ice cream | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Thursday= | =Friday= | =Saturday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Oranges | Grapefruit | Oranges | | Apple sauce | Bananas | Cherries | | Apricots | Peaches | Grapefruit | | Plums | Prunes | Plums | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Cream of wheat | Cream of barley | Corn meal mush | | Cornflakes | Puffed wheat | Shredded wheat | | Grapenuts | Cornflakes | Grapenuts | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Toast | Toast | Toast | | Buckwheat cakes | Sausages | French toast | | Poached eggs | Muffins | Fried eggs | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of pea soup | Cream of lima bean | **Chicken and rice | | | soup | soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Breaded veal | Chicken and biscuit | Rib roast of beef | | **Mutton stew with | Codfish balls, cream | Tongue with mustard | | vegetables | sauce | sauce | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Browned potatoes | Baked potatoes | Mashed potatoes | | **Succotash | Buttered peas | Fried parsnips | | Creamed asparagus | Creamed celery | String beans | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | **Fruit salad | Deviled egg salad | Prune and cottage | | Head lettuce salad | Head lettuce salad | cheese salad | | Beet and egg salad | Lobster salad | Head lettuce salad | | | | **Potato salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Baking-powder | Plain muffins | Cottage rolls | | cinnamon rolls | | Lettuce sandwiches | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Peach cobbler | **Bread pudding, | Chocolate soufflé | | Fruit | vanilla sauce | Fruit | | Prune whip | Fruit | Norwegian prune | | Floating Island | Caramel pudding | pudding | | White cake, white | Baked apples | **Fruit cocktail | | frosting | Chocolate cake, | Apple sauce cake, | | Apple pie | chocolate icing | chocolate icing | | Ice cream | Cream pie | **Mince pie | | | Ice cream | Ice cream | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of tomato | Cream of potato | | | soup | soup | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Roast pork and | Steamed whitefish, | | | dressing | egg sauce | | | **Cottage cheese | Breaded veal hearts | | | croquettes, | | | | cream sauce | | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | Creamed potatoes | | | Cabbage in vinegar | Stewed tomatoes | | | Creamed carrots | Corn with pimentos | | | | and green peppers | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Apricot salad | Banana salad | | | Head lettuce salad | Head lettuce salad | | | Celery hearts | Spinach and egg | | | | salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Hot rolls | Corn bread | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Carrot plum pudding, | Apple dumplings, | | | vanilla sauce | lemon sauce | | | Date and nut blanc | Fruit | | | mange, custard | Baked custard | | | sauce | Orange gelatin | | | Chocolate pudding | Lemon filled lay | | | Fruit | cake | | | Cup cakes with | Blueberry pie | | | fruit | Ice cream | | | Banana cream pie | | | | Ice cream | | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Bananas | Oranges | Plums | | Peaches | Apricots | Fresh apples | | Grapefruit | Prunes | Bananas | | Baked apples | Royal Anne cherries | Grapefruit | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Oatmeal | Cream of wheat | Corn meal | | Puffed wheat | Cornflakes | Shredded wheat | | Cornflakes | Grapenuts | Puffed rice | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Toast | Toast | Toast | | Poached eggs | **Crumb griddle cakes| Creamed dried beef | | French toast | Bacon and fried | on toast | | | apples | Doughnuts | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of potato | **Creole soup | Cream of corn soup | | soup | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Baked ham | **Scalloped oysters | Roast lamb, gravy | | Macaroni and cheese | Roast beef, gravy | Meat pie | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Baked sweet potatoes | Parsley buttered | Mashed potatoes | | Spinach and egg | potatoes | Fried parsnips | | **Corn pudding | Mashed squash | Creamed peas | | | Beets in vinegar | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Apple, celery and | **Fruit salad | Banana salad | | nut salad | Head lettuce salad | Head lettuce salad | | Head lettuce salad | Cottage cheese, | **Potato salad | | Combination | chopped celery | | | vegetable salad | and pimento salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Crumb muffins | Corn bread | Cottage rolls | | Fruit sandwiches | | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Steamed plum | Loganberry cobbler | **Prunecot shortcake | | pudding, vanilla | Fruit | Fruit | | sauce | Caramel Bavarian | Apple tapioca | | Fruit | cream | **Fruit cocktail | | Baked custard | Baked apples | Washington pie, | | Prune whip | Ginger cake, whipped | chocolate filling | | Jelly roll, | cream | Custard pie | | chocolate filling | Lemon pie | Ice cream | | Peach pie | Ice cream | | | Ice cream | | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of tomato | Cream of spinach | **Chicken and rice | | soup | soup | soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Roast pork, | Chicken à la king on | Small steaks | | dressing, gravy | toast | **Cheese and tomato | | Mutton stew | **Meat loaf | soufflé | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | French fried | Creamed potatoes | | Creamed celery | potatoes | **Scalloped corn | | Rice croquettes, | **Scalloped tomatoes | String beans | | jelly | Creamed cauliflower | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Orange salad | Grapefruit salad | Pear salad | | Head lettuce salad | Head lettuce salad | Head lettuce salad | | Cabbage salad | Beet and egg salad | Tuna fish salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Graham bread | Baking-powder | **Crumb muffins | | | biscuits and maple | | | | syrup | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | **Brown Betty, lemon | **Chocolate rice | Cottage pudding, | | sauce | pudding | lemon sauce | | Fruit | Fruit | Fruit | | Tapioca cream | Cocoanut custard | Cornstarch blanc | | Chocolate blanc | Pineapple pudding | mange, fruit sauce | | mange | White cake with | Chocolate pudding | | Spice cake | white icing | Caramel cake | | Cocoanut cream pie | Cherry pie | **Mince pie | | Ice cream | Ice cream | Ice cream | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Thursday= | =Friday= | =Saturday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Peaches | Grapefruit | Oranges | | Pineapple | Bananas | Plums | | Oranges | Prunes | Baked apples | | Prunes | Apricots | Cherries | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Cream of rice with | Cream of rye | Cream of barley | | raisins | Cornflakes | Puffed rice | | Puffed wheat | Shredded wheat | Grapenuts | | Grapenuts | | | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Toast | Toast | Toast | | French toast | Muffins | Poached eggs | | Fried eggs | Pancakes | Milk toast | | | Broiled ham | | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of lima bean | Cream of tomato | Cream of celery | | soup | soup | soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Pork chops | Fried salmon steak | Swiss steak | | **Hamburg balls | with lemon | **Cottage cheese | | | **Baked hash | croquettes with | | | | cream sauce | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Glazed sweet | Creamed potatoes | Mashed potatoes | | potatoes | Buttered cauliflower | Buttered rutabagas | | Buttered onions | Corn with pimento | Stewed tomatoes | | Kidney beans | and green peppers | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Pineapple with | Celery cabbage salad | Shrimp salad | | cottage cheese | Head lettuce salad | Head lettuce salad | | Head lettuce salad | **Fruit salad | String bean and | | Asparagus salad | | shallot salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Nut bread | Muffins | Cinnamon rolls | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Apple fritters with | Bread pudding, | Steamed cherry | | syrup | vanilla sauce | pudding cherry | | Fruit | Fruit | sauce | | Apricot whip | Snow pudding, | Fruit | | Maple nut mold, | custard sauce | Chocolate blanc | | custard sauce | Fig tapioca | mange | | Banana cream cake | Cake with orange | Pineapple tapioca | | Blackberry pie | filling and | Nut cake | | Ice cream | frosting | Apricot pie | | | Apple pie | Ice cream | | | Ice cream | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of pea soup | **Vegetable soup | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Rib roast of beef | **Scalloped fish | | | Veal hearts en | Sausage balls, cream | | | casserole | sauce | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | French fried | | | Buttered beets | potatoes | | | Cabbage in vinegar | Buttered carrots | | | Creamed asparagus | | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Peach salad | Orange salad | | | Head lettuce salad | Head lettuce salad | | | Sliced or green | Celery hearts | | | onions | | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Graham muffins | | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Grapenut pudding, | **Baked rice pudding | | | lemon sauce | Fruit | | | Fruit | Baked rhubarb | | | **Fruit gelatin | **Charlotte russe | | | Norwegian prune | Doughnuts | | | pudding | Chocolate pie | | | Sponge cake | Ice cream | | | Pineapple pie | | | | Ice cream | | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Peaches | Oranges | Bananas | | Red pitted cherries | Grapefruit | Grapes | | Grapefruit | Peaches | Plums | | Apple sauce | Baked apples | Grapefruit | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Rice boiled in milk | Malt of wheat | Oatmeal | | Puffed wheat | Post toasties | Puffed rice | | Grapenuts | Shredded wheat | Grapenuts | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | Pancakes | Creamed eggs on | Ham and eggs | | Cinnamon toast | toast | Toast | | Bacon | Graham muffins | Buckwheat cakes | | | Toast | | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of tomato | **Vegetable soup | Cream of asparagus | | soup | | soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Rib roast of beef | Breaded veal steak | Roast loin of pork, | | and gravy | **Corned beef hash, | dressing, gravy | | Tongue, mustard | tartare sauce | **Cheese fondue | | sauce | | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potato | Creamed potatoes | Mashed sweet | | String beans | Buttered onions | potatoes | | Fried eggplant | Scalloped tomatoes | Lima beans, with | | | | green peppers and | | | | pimentos | | | | Creamed celery | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Prune and cottage | Peach salad | **Potato salad | | cheese salad | Head lettuce salad | Shredded lettuce and | | Head lettuce salad | **Combination | egg salad | | Tuna fish salad | vegetable salad | Shrimp salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Fig, raisin and nut | Bran muffins | Baking-powder | | sandwiches | Peanut butter and | biscuits with | | | pickle sandwiches | syrup | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Loganberry cobbler | Steamed molasses | Lemon rice pudding | | Fruit | pudding, egg hard | Fruit | | **Fruit whip | sauce | **Charlotte russe | | Date and nut blanc | Fruit | **Fruit cocktail | | mange, custard | Chocolate blanc | Chocolate cake, | | sauce | mange | white icing | | Cake with fudge | Baked custard | Pumpkin pie | | icing | Lady Baltimore cake | Ice cream | | Custard pie | Gooseberry and | | | Ice cream | raisin pie | | | | Ice cream | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of celery | Cream of corn soup | Creole soup | | soup | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Ham and eggs | Roast lamb, currant | Short ribs of beef | | **Meat croquettes, | jelly | Egg cutlets, cream | | brown sauce | **Meat pie | sauce | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Baked potato | Mashed potatoes | Browned potatoes | | Spinach and lemon | Buttered peas | Creamed asparagus | | **Succotash | Mashed rutabagas | Rice in milk | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Banana salad | Grapefruit salad | Apple and pineapple | | Head lettuce salad | Head lettuce salad | salad | | Cucumber salad | Cabbage slaw | Head lettuce salad | | | | Perfection salad | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Rolls | Parker House rolls | Corn muffins | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | **Chocolate bread | Grapenut pudding, | Prune custard | | pudding, vanilla | lemon sauce | pudding | | sauce | Fruit | Fruit | | Fruit | Snow pudding, | **Fruit gelatin | | Norwegian prune | custard sauce | Baked apples | | pudding | Fig tapioca | Spice cake | | **Fruit cocktail | Sponge cake | Apricot pie | | Nut loaf cake | Butterscotch pie | Ice cream | | Blueberry pie | Ice cream | | | Ice cream | | | +----------------------+----------------------+----------------------+ +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Thursday= | =Friday= | =Saturday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | Grapefruit | Pears | Bananas | | Peaches | Plums | Peaches | | Oranges | Grapes | Oranges | | Prunes | Apricot sauce | Plum sauce | +----------------------+----------------------+----------------------+ | FRUITS | FRUITS | FRUITS | | Cream of barley | Cream of rye | Cream of wheat | | Puffed wheat | Shredded wheat | Puffed rice | | Grapenuts | Post toasties | Grapenuts | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | **Fried corn meal | Poached eggs | **Scrambled eggs with| | mush | White Mt. muffins | bacon | | Bacon | Pancakes | Cinnamon toast | | Toast | Broiled ham | Toast | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | Cream of bean soup | **Chicken noodle soup| Peanut butter soup | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Chicken à la king | Baked whitefish | Hot roast beef | | Sausage balls | with dressing | sandwiches and | | | Rice and nut loaf, | gravy | | | cream sauce | **Veal croquettes, | | | | brown sauce | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Parsley buttered | Baked potatoes | Scalloped potatoes | | potatoes | Cabbage in vinegar | Corn and pimentos | | Mashed squash | Beets, buttered | Fried parsnips | | Creamed peas | | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Banana salad | **Fruit salad, | Pineapple salad | | Head lettuce salad | whipped cream | Head lettuce salad | | **Spinach and egg | Head lettuce salad | Cottage cheese salad | | salad | Tomato salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | **Ham sandwiches | Corn bread | **Steamed brown | | Hot rolls | | bread | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Orange shortcake | Steamed cherry | Cottage pudding, | | Fruit | pudding, cherry | lemon sauce | | Baked apples stuffed | sauce | Fruit | | with raisins and | Fruit | Pineapple pudding | | nuts | Prune whip | Tapioca cream | | Caramel custard | Date torte, whipped | **Oatmeal cookies | | Washington pie, | cream | Raisin pie | | chocolate filling | Jelly roll, cream | Ice cream, chocolate | | Rhubarb pie | filling | sauce | | Ice cream | Apple pie | | | | Ice cream | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | Cream of potato | Cream of pea soup | | | soup | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | Roast veal, | Pork chops, dressing | | | dressing, gravy | Codfish balls, cream | | | **Baked hash | sauce | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | Mashed potatoes | Baked sweet | | | Buttered carrots | potatoes | | | String beans | Apple fritters with | | | | syrup | | | | Stewed tomatoes | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | Cottage cheese balls | Tuna fish salad | | | rolled in nuts | Shredded lettuce | | | Head lettuce salad | salad | | | Asparagus salad | Kidney bean salad | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | Bran muffins | **Crumb muffins | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | Blackberry cobbler | **Old-fashioned rice | | | Fruit | pudding | | | Floating Island | Fruit | | | Chocolate pudding | Maple nut mold, | | | Apple sauce cake, | custard sauce | | | chocolate icing | Orange Bavarian | | | Lemon pie | cream | | | Ice cream | Gingerbread, | | | | whipped cream | | | | Chocolate pie | | | | Ice cream | | +----------------------+----------------------+----------------------+ **Indicates dishes in which left-overs may be used to advantage. TEA-ROOM MENUS The tea-room menu is characterized by daintiness and excellence in food, garnish and service. Large tea rooms serve a variety such as is found in large hotels, with practically no changes in their menus from day to day. They are open to the same criticism as are the cafeterias that serve everything in the market at every meal, and so make their menu monotonous. Smaller tea rooms offer limited choices,--soups, relishes, hot dishes, vegetables, salads, breads and beverages. To add choices to a menu beyond the number which will satisfy the patrons is not economy. The longer the menu list, the more labor, equipment, food wastage and spoilage. Therefore the tea-room menu list should be as simple as is consistent with the demands of those to be served. The menus shown below are of the type which are changed from day to day. The first is a very good example of this type, embodying a moderate degree of choice. It is suitable for a tea room serving perhaps six hundred or more people daily. LUNCHEON[1] Iced Fruit Cocktail Tuna Fish Cocktail Celery Hearts Iced Grape Fruit Oyster Cocktail Grape Fruit & Mint Cocktail Button Radishes Olives SOUP Vegetable Soup Lamb Broth & Rice Oyster Stew Cream of Corn Soup Chicken & Tomato Puree MEATS, FISH, ETC. _French Bread, Hot Rolls, or Bran Muffins Served with these Orders_ Roast Chicken, Dressing, Mashed Potatoes and Gravy Creamed Sweetbreads on Toast with French Fried Potatoes Chicken Baked with Noodles in Casserole and Toasted Bran Muffins Fried Oysters with Chili Sauce and Baked Potato Broiled Tenderloin Steak with Sweet Potatoes Southern Style Breaded Veal with Browned Potatoes and Gravy Broiled White Fish with Lyonnaise Potatoes Cheese Omelet with Toasted Rolls and Preserves Rice and Salmon Box with Mexican Slaw Assorted Hot Vegetable Dinner VEGETABLES Apple Fritters Buttered Asparagus on Toast Fresh Spinach & Egg Candied Sweet Potatoes Baby Garden Beets Buttered or Creamed Peas Sautéd Egg Plant Home Baked Beans BREADS Hot Biscuits with Orange Marmalade Bran Muffins Toasted English Muffins Nut Bread Toasted Cheese Rolls Rye Bread & Swiss Cheese Sandwich French Bread Hot Home Made Rolls Hot Corn Bread SALADS Combination Salad Sweetbread Salad Shrimp Salad Club Salad Chicken Stuffed Paradise Peppers Tomato Stuffed with Cottage Cheese & Almonds Chicken Salad Tuna Fish Salad Sliced Tomato & Cheese Ball Salad Head Lettuce and Roquefort Cheese Dressing Pineapple, Prune and Neufchatel Cheese Salad Grape Fruit & Orange Salad Cream Slaw Waldorf Salad California Fruit and Nut Salad Fruit Salad Banana and Walnut Salad Shredded Lettuce and Egg Salad Head Lettuce with Thousand Island Dressing Stuffed Egg Salad with Thousand Island Dressing Lazarus Vegetable Salad FROZEN DESSERTS, PASTRY, ETC. Fresh Strawberries and Cream Black Walnut Loaf Cake Lemon Pie Red Raspberry Roll with Cream Almond Macaroons Apple Pie à la Mode Fresh Apple Pie with Cheese Coffee Parfait Chocolate Ice Cream Charlotte Russe Prune Whip with Cream Cherry Parfait Bittersweet Chocolate Parfait Chocolate Meringue with Vanilla Ice Cream Center Apricot & Almond Parfait Chocolate Almond Parfait Butter Scotch Meringue Hot Fudge Sundae Steamed Fruit Pudding with Hard Sauce Chocolate Mint Parfait Vanilla Ice Cream Black Walnut Frozen Cream French Cake Bittersweet Chocolate Meringue Chocolate Luxurro Dessert Vanilla Ice Cream with Swiss Chocolate Sauce Date & Nut Parfait Baked Apple & Whipped Cream Apricot à la Mode [Footnote 1: Courtesy of The Lazarus Tea Room, Columbus, Ohio.] Less choice is shown in the following menus which would be suitable to a tea room serving from two hundred to six hundred daily. TEA-ROOM MENU[2] Celery Olives Radishes Green onions Fruit cocktail Spiced figs * * * * * Tomato bouillon in cup Tureen For two Barley soup in cup Tureen For two * * * * * White fish broiled to order * * * * * Spring chicken, country style, jelly Broiled lamb chops, peas Roast leg of veal, dressing Fresh mushrooms on toast Boiled beef, horse radish sauce * * * * * Boiled rice and cream Asparagus on toast Candied sweet potatoes Buttered new beets * * * * * Head lettuce, vinaigrette dressing Waldorf salad Fresh fruit salad, mayonnaise dressing Combination vegetable salad, French dressing * * * * * Cinnamon rolls Parker House rolls Nut bread Corn bread Maple syrup * * * * * Vanilla ice cream Wintergreen sherbet Baked apples, whipped cream Apple pie Red raspberry pie Whipped cream Grapefruit half; whole Strawberry shortcake, whipped cream Ice cream sandwich, hot chocolate sauce Banana custard, whipped cream Fresh cake Whipped cream Pineapple Bavarian cream, whipped cream Coffee or tea [Footnote 2: Courtesy of Glass Block Tea Room, Duluth, Minnesota.] Still less choice is offered in the menus printed below, yet they are entirely satisfactory for a very small tea room serving not more than one hundred daily. =Tea-Room Menus= _Relishes_ Salted Almonds Celery Hearts _Soup_ Bouillon with Wafers _Ready to Serve_ Lambs Chops and Peas Creamed Fresh Mushrooms on Toast _Vegetables_ French Fried Potatoes Scalloped Cauliflower _Salads_ Tea-room Special Salad Head Lettuce Salad with Thousand Island Dressing Frozen Fruit Salad _Sandwiches_ Club Sandwiches Olive Sandwiches _Breads_ Hot Cinnamon Rolls Bread and Butter _Desserts_ Baked Alaska Baked Apples Orange Bavarian Wellesley Fudge Cake _Beverages_ Coffee: per cup for one per pot for one per pot for two Tea: per pot for one per pot for two Chocolate per cup * * * * * _Relishes_ Celery Hearts and Stuffed Olives Salted Almonds _Cocktail_ Oyster Cocktail _Ready to Serve_ Fillet of Sole, Tartare Sauce Omelet with Jelly _Vegetables_ Potatoes in Half Shell Brussels Sprouts, Buttered _Salads_ Chicken Salad Head Lettuce Salad with Thousand Island Dressing Fruit Salad _Sandwiches_ Cream Cheese Sandwiches Ham and Olive Sandwiches _Breads_ Hot Biscuits and Honey Assorted Breads and Butter _Desserts_ Chocolate Meringue Pudding Maple Mousse Lady Baltimore Cake _Beverages_ Coffee: per cup for one per pot for one per pot for two Tea: per pot for one per pot for two Chocolate per cup * * * * * _Relishes_ Stuffed Olives Fresh Shallots Raspberry Jam _Soup_ Cream of Corn Soup _Ready to Serve_ Broiled Tenderloin of Pork Corned Beef Hash with Poached Egg and Tartare Sauce _Vegetables_ Sweet Potato Croquettes Artichokes with Drawn Butter Sauce Boston Baked Beans and Brown Bread _Salads_ Stuffed Tomato Head Lettuce with Thousand Island Dressing Asparagus and Cold Chicken Mousse _Sandwiches_ Date and Nut Sandwiches Hot Roast Beef Sandwiches _Breads_ Cranberry Muffins Assorted Bread and Butter _Desserts_ Banana Cream Cake Individual Pumpkin Pies Ice Cream with Hot Maple Fudge Pecan Sauce Baked Prune Whip _Beverages_ Coffee: per cup for one per pot for one per pot for two Tea: per pot for one per pot for two Chocolate per cup * * * * * _Relishes_ Honey in Glasses Queen Olives Raspberry Jam _Soup_ Consommé with Vegetables _Ready to Serve_ Chicken à la King in Bread Cases Meat Rosettes _Vegetables_ Scalloped Sweet Potatoes with Apples Fried Oyster Plant _Salads_ Lobster Salad Head Lettuce Salad with Thousand Island Dressing Delicious Fruit Salad _Sandwiches_ Toasted Cheese Sandwiches Cold Sliced Tongue Sandwiches _Breads_ Date Muffins Assorted Breads and Butter Bread and Butter Folds _Desserts_ Individual Orange Pies Baked Alaska Wellesley Fudge Cake Baked Custards with Maple Sauce _Beverages_ Coffee: per cup for one per pot for one per pot for two Tea: per pot for one per pot for two Chocolate per cup CHAPTER IV SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING LIST OF FOODS SOUPS _Cream soups_ Cream of corn Cream of pea Cream of tomato Cream of asparagus Cream of celery Cream of potato Cream of browned onion Cream of navy bean Cream of lima bean Cream of peanut butter Cream of spinach Oyster stew ___________________ ___________________ ___________________ ___________________ _Stock soups_ Consommé Bouillon Tomato bouillon Vegetable soup Creole soup Mutton broth Rice tomato soup Chicken soup with rice Chicken soup with noodles Vermicelli Clear tomato ___________________ ___________________ ___________________ ___________________ MEATS _Beef_ Rib roast Pot roast Hot roast beef sandwiches Beef à la mode Swiss steak Steaks, tenderloin and sirloin Hungarian goulash Beef loaf Hamburg balls Creamed dried beef on toast Short ribs and browned potatoes Corned beef hash; with poached eggs Meat pie Meat stew with vegetables Meat stew with dumplings Meat croquettes Corned beef and cabbage Beef heart and dressing Mock duck ___________________ ___________________ _Pork_ Roast pork Roast pork and dressing Roast pork and apple sauce Pork chops Pork chops with dressing Baked ham Ham baked in milk Broiled ham Ham and eggs Sausages Bacon and eggs Broiled pork tenderloin Frankfurts Spare ribs and sauerkraut Spare ribs and dressing ___________________ ___________________ ___________________ ___________________ _Lamb and mutton_ Roast lamb and gravy Roast lamb and mint sauce Lamb stew with vegetables Lamb chops Roast mutton Mutton chops Mutton stew ___________________ ___________________ _Veal_ Roast veal and dressing Breaded veal Veal loaf Calves liver and bacon Veal stew, plain; with vegetables; with peas Veal birds Breaded veal heart Veal rosettes Veal croquettes Scalloped veal with rice Veal hearts en casserole ___________________ ___________________ ___________________ ___________________ _Chicken_ Roast chicken Chicken fricassee Chicken giblets with rice Chicken and biscuit Creamed chicken, with biscuits; on toast; in bread cases; in timbales Chicken pie, white and dark meat; all white meat Chicken à la King Chicken croquettes Hot chicken sandwich ___________________ ___________________ ___________________ ___________________ FISH _Salmon_ Fresh salmon, Steamed; baked Fresh salmon fried in steaks Canned salmon in loaf Scalloped salmon Creamed salmon on toast Salmon with lemon Salmon croquettes _Whitefish_ Steamed; baked; planked; with dressing _Trout_ Baked; fried _Codfish_ Creamed, on plain boiled potatoes Codfish balls _Halibut_ Steamed; fried; baked Scalloped fish Fish cakes ___________________ ___________________ ___________________ ___________________ OYSTERS Scalloped Creamed oysters on toast Fried Oyster cocktail Oyster stew ___________________ EGGS Fried with ham with bacon Egg croquettes Egg cutlets Scrambled eggs with minced ham with bacon with marmalade with jelly Poached eggs; on toast Baked eggs in ramekin; in potato nest Steamed eggs Creamed eggs on toast ___________________ ___________________ ___________________ ___________________ CHEESE DISHES Cheese fondue Cheese soufflé Rice and cheese Macaroni and cheese Hominy and cheese Spaghetti and cheese Creamed cheese Cottage cheese loaf with nuts and green peppers Cottage cheese croquettes with white sauce MEAT SUBSTITUTES Turkish pilaf Rice and nut loaf Spanish rice Peanut and rice loaf Lentil loaf Rice croquettes Spaghetti and tomatoes Spaghetti and tomatoes with bacon ___________________ ___________________ ___________________ ___________________ MISCELLANEOUS MEAT DISHES Hash Croquettes Tongue Heart Frankfurts Brains, fried with scrambled eggs Sweetbreads ___________________ ___________________ ___________________ ___________________ VEGETABLES _Potatoes_ Baked Mashed Scalloped _Potatoes_ (continued) Creamed American fried Browned Lyonnaise Parsley buttered potatoes Stuffed baked potatoes Potato chips Riced potatoes Potato croquettes Potato cakes Potato cones Potato puff Plain boiled potatoes Diced browned potatoes Potatoes au gratin Sweet potatoes, boiled Baked Fried Scalloped with apples Sweet potato croquettes ___________________ ___________________ ___________________ _Beans_ String beans String beans creamed Wax beans Boiled navy beans Baked navy beans Green lima beans Dried lima beans, boiled Baked lima beans Kidney beans Succotash ___________________ ___________________ ___________________ ___________________ _Celery_ Creamed Relish ___________________ ___________________ ___________________ _Asparagus_ Buttered asparagus on toast Creamed Creamed asparagus on toast _Corn_ Corn with green and red peppers Corn on cob Corn pudding Succotash Scalloped corn Corn fritters ___________________ ___________________ ___________________ ___________________ _Cabbage_ Creamed Scalloped Scalloped cabbage au gratin Fried Boiled Sauerkraut Hot slaw ___________________ ___________________ ___________________ _Carrots_ Buttered, diced Creamed Buttered carrots and peas Creamed carrots and peas ___________________ ___________________ ___________________ _Cauliflower_ Creamed Scalloped cauliflower in ramekins; au gratin ___________________ ___________________ _Beets_ Buttered Beets in vinegar sauce Pickled beets ___________________ ___________________ _Eggplant_ Fried ___________________ ___________________ _Hominy_ Fried Creamed Scalloped ___________________ ___________________ ___________________ _Onions_ Buttered Creamed Scalloped Fried ___________________ ___________________ ___________________ _Macaroni_ Macaroni and tomatoes Macaroni croquettes ___________________ ___________________ ___________________ _Spaghetti_ Spaghetti and tomatoes Spaghetti croquettes Spaghetti and tomatoes with bacon ___________________ ___________________ _Peas_ Buttered Buttered peas and carrots Creamed Creamed peas and carrots ___________________ ___________________ ___________________ _Peppers_ Stuffed with corn Stuffed with meat ___________________ ___________________ ___________________ _Rice_ Rice with gravy, southern style Rice with cream Rice croquettes ___________________ ___________________ _Parsnips_ Fried ___________________ ___________________ ___________________ _Spinach_ Spinach and lemon Spinach and egg ___________________ ___________________ _Squash_ Baked Mashed ___________________ ___________________ _Turnips_ Creamed Buttered, diced Mashed ___________________ ___________________ _Rutabagas_ Mashed Creamed Buttered ___________________ _Tomatoes_ Stewed Stewed tomatoes with bread Scalloped Baked Stuffed ___________________ ___________________ ___________________ BREADS _Quick breads_ White muffins Graham muffins Bran muffins Corn meal muffins Date muffins Rice muffins Crumb muffins Blueberry muffins Bacon muffins Cranberry muffins Corn bread Brown bread Baking-powder biscuit Baking-powder biscuit cinnamon rolls, with frosting Baking-powder nut bread Baking-powder nut and raisin bread Baking-powder brown bread ___________________ ___________________ ___________________ ___________________ ___________________ _Yeast breads_ White bread Graham bread Oatmeal bread Raisin bread Nut bread Coffee cake ___________________ ___________________ ___________________ ___________________ ___________________ _Rolls_ Cottage rolls Parker House rolls Clover-leaf rolls Cinnamon rolls Raised muffins Hot cross buns ___________________ ___________________ ___________________ ___________________ SANDWICHES Lettuce Olive Olive and egg Celery Celery and chicken Chicken Ham Peanut Fig and nut Cheese Cheese and pimento Meat Ham sliced Ham minced Meat minced Fig and date Raisin and nut Cucumber Parsley butter Egg Tomato and cucumber Green pepper Club Toasted cheese ___________________ ___________________ ___________________ ___________________ ___________________ SALADS _Vegetable salads_ Asparagus Cabbage Cabbage salad with nuts Cabbage salad with pickles and green peppers Cabbage and ham Cabbage and salmon Cabbage and tuna fish Cabbage and shrimp Cabbage and pineapple Celery and apple Stuffed celery Tomato salad Whole, stuffed Half Sliced Tomato and cucumber Spring salad (head lettuce, tomato, onion, radishes, peppers, cucumber) String bean Kidney bean Spinach mounded with sliced egg Head lettuce with mayonnaise Head lettuce with French dressing Head lettuce with Thousand Island dressing Lettuce shredded with egg Deviled eggs Potato Cucumber Sliced cucumbers in vinegar Combination Vegetable salad, peas, celery, beets Perfection Sliced onions in vinegar Egg, cheese and pickle Tomato aspic Tomato and celery Celery, peas and nuts Cabbage, celery, meat, pimento Celery and beet Mashed potato Bean and beet Sliced Bermuda onion Squares of New York cheese on lettuce Carrot and raisin ___________________ ___________________ ___________________ ___________________ ___________________ _Fruit salads_ Orange, grapefruit and pineapple Waldorf Apple, banana and date White grape, apple and nut Orange and nut Apple and pineapple Pear Pineapple and celery Pineapple and nut Date and cottage cheese Prune and cottage cheese Pineapple and grated cheese Argyle Banana Prune and peanut butter Grapefruit Fruit salad with ginger ale Banana, peanut and carrot _Fish and meat salads_ Salmon and celery Sardine Tuna fish Shrimp Lobster Chicken ___________________ ___________________ ___________________ ___________________ _Cottage cheese salads_ Molded and sliced with celery Molded and sliced with green peppers and nuts Balls rolled in nuts ___________________ ___________________ ___________________ ___________________ DESSERTS _Hot puddings_ Rice and raisins with hard sauce Rice and raisins with cream Rice custard Chocolate rice pudding Baked rice pudding Lemon rice pudding Rice compote with peaches with raspberries with prunes Baked tapioca custard with meringue Apple tapioca Prune pudding Indian pudding Bread pudding Chocolate bread pudding Cottage pudding Grapenut pudding Apple fritters Corn fritters Banana fritters Pineapple fritters Orange fritters Plain fritters Apple dumplings Apple batter pudding Brown Betty with lemon sauce Steamed suet pudding Steamed cherry pudding Steamed date pudding Steamed carrot pudding Prunecot shortcake Peach shortcake Orange shortcake Strawberry shortcake Peach cobbler Apricot cobbler Cherry cobbler ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ _Cold puddings_ Baked custard Caramel custard Maple nut mold, custard sauce Chocolate blanc mange Tapioca cream Raspberry tapioca Caramel tapioca Pineapple tapioca Apple tapioca Fruit whips Strawberry Prune Apricot Plum Caramel Bavarian cream Cornstarch pudding with chocolate sauce with berry sauce with custard sauce Fig tapioca Fruit cocktail Charlotte russe Floating island Orange custard Fruit gelatin Norwegian prune pudding Pineapple pudding Rice Bavarian pudding Rhubarb tapioca Snow pudding Raisin tapioca ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ FRUITS _Sauces_ Prunes Apricots Cranberry Rhubarb Apple Stewed figs Baked apples Cherries White Red Oranges whole sliced Bananas Dates with whipped cream Grapefruit Pears ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ICE CREAMS _Orange parfait Mousse_ Maple Pineapple Vanilla nut ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ _Sherbets_ Lemon Orange ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ _Ice cream_ Vanilla Strawberry Chocolate Maple Macaroon Greengage Peach Tutti Frutti ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ICES Orange Lemon Strawberry Apricot Pineapple Grape ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ CAKES Yellow or white cake with vanilla frosting with fig frosting with raisin frosting with cocoanut frosting with maple frosting with nut frosting with orange frosting with chocolate frosting with nut and raisin frosting with pineapple frosting with date frosting with maraschino cherry frosting Chocolate cake Lady Baltimore cake Lord Baltimore cake Fudge cake Apple-sauce cake Gingerbread with whipped cream with chocolate frosting Sponge cake with frosting Sponge cake with whipped cream Lemon filled layer cake Individual cakes Spice cake Banana cake with meringue Marble cake Sunshine cake Angel food cake Strawberry cake (white cake, with sliced strawberries in the frosting) French pastries Martha Washington pie Cream puffs with vanilla custard filling with chocolate custard filling with whipped cream Tarts Lemon Orange Marguerites Cookies Fruit Sugar Spice Oatmeal ___________________ ___________________ ___________________ ___________________ ___________________ Doughnuts Plain Raised Jelly roll with jelly filling with chocolate custard filling with vanilla custard filling ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ PIES _Two-crust_ Canned apple Fresh apple Cranberry pie, latticed Cranberry and raisin Blueberry Apricot (dried) Red raspberry Black raspberry Blackberry Loganberry Gooseberry Gooseberry and raisin Cherry Mince Rhubarb Peach Raisin ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ _One-crust_ Lemon Banana cream Custard Pumpkin Chocolate Butterscotch Apricot cream Pineapple Cream Cocoanut cream Sour cream ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ ___________________ BEVERAGES Coffee Tea Green Black Iced Chocolate with whipped cream with marshmallows Cocoa Hot Iced Milk Buttermilk Lemonade Lemonade and orangeade Orange juice Ginger-ale lemonade with mint Fruit punch Spiced grapejuice SEASONAL CHART OF FOODS (Spaces are left for additions) +-----------+--------------+--------------+-----------+--------------+ | |WINTER |SPRING |SUMMER |FALL | +-----------+--------------+--------------+-----------+--------------+ |Soups |Celery |Fresh | |Celery | | |Oyster stew | asparagus | |Oyster stew | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Meats |Sausage |Lamb |Lamb |Sausage | | |Spare ribs | | |Spare ribs | | |Fried rabbit | | |Fried rabbit | | |Turkey | | |Turkey | | |Goose | | |Goose | | |Duck | | |Duck | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Meat | |Mushrooms | |Stuffed | |Substitutes| | | | peppers | | | | | |Mushrooms | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Fish |Oysters | | |Oysters | | | creamed | | | creamed | | | scalloped | | | scalloped | | | fried | | | fried | | | cocktail | | | cocktail | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Vegetables |Sweet potatoes|New potatoes |String |Sweet potatoes| | | baked | buttered | beans | baked | | | boiled | with parsley|Lima beans | boiled | | | browned | creamed |Fresh peas | browned | | | glazed |Asparagus |Corn on cob| glazed | | | mashed | buttered |Eggplant | mashed | | | fried | creamed |Summer | fried | | | scalloped | | squash | scalloped | | | with | |Tomatoes | with | | | apples | | | apples | | |Cauliflower | | |Hubbard | | | creamed | | | squash | | | buttered | | | baked | | | scalloped | | | mashed | | |Hubbard | | |Tomatoes | | | squash | | |Parsnips | | | baked | | |Eggplant | | | mashed | | |Brussels | | |Parsnips | | | sprouts | | |Brussels | | |Celery | | | sprouts | | | creamed | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Salads |Grapefruit |Fresh |Cucumber |Stuffed | | | | asparagus |Fresh young| celery | | | |Cucumber | onion |Cucumbers | | | |Fresh young |Radishes |Tomato | | | | onion |Tomato |Grapefruit | | | |Radishes | | | | | |Watercress | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Breads |Cranberry |Hot cross |Blueberry |Cranberry | | | muffins | buns | muffins | muffins | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Desserts |Mince pie |Baked |Blueberries|Mince pie | | |Pumpkin pie | rhubarb |Raspberries|Pumpkin pie | | |Cranberry pie |Rhubarb | |Cranberry pie | | | jelly | tapioca | | jelly | | | sauce |Strawberry | | sauce | | |Grapefruit | shortcake | |Grapefruit | | | |Fresh | |Fresh pears | | | | pineapple | |Baked pears | | | | sauce |Fresh apple|Fresh apricots| | | |Fresh | sauce |Fresh peaches | | | | strawberries|Fresh |Fresh plums | | | | | apricots |Concord | | | | |Fresh | grapes | | | | | peaches |Tokay grapes | | | | |Fresh plums|Cantaloupe | | | | |Concord | | | |Cranberry and |Rhubarb pie | grapes | | | | raisin pie | |Cantaloupe | | | |Raisin pie |Rhubarb and | |Watermelon | | | | raisin pie |Watermelon |Cranberry and | | | | | | raisin pie | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Beverages |Hot cocoa |Lemonade |Lemonade | | | |Hot chocolate |Lemonade |Lemonade | | | | | with fresh | with | | | | | mint | fresh | | | | |Iced cocoa | mint | | | | |Iced chocolate|Iced tea | | | | |Iced coffee |Iced cocoa | | | | | |Iced | | | | | | chocolate| | | | | |Iced coffee| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ |Breakfast |Buckwheat | | |Buckwheat | | dishes | cakes with | | | cakes with | | | sausage | | | sausage | | |Fried hominy | | | | | | cakes | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | +-----------+--------------+--------------+-----------+--------------+ POPULAR FOOD COMBINATIONS Since it is customary to plan the menu, using the meat as a basis, and since custom and good usage make certain combinations popular, a list of such combinations is given below with the idea that others may be added as desired. SUGGESTIVE AND POPULAR FOOD COMBINATIONS +---------+------------------+--------------------+------------------+ |KIND OF |VEGETABLE |SALAD, SAUCE AND |DESSERT | |MEAT |COMBINATION |BREAD COMBINATION |COMBINATION | +---------+------------------+--------------------+------------------+ |Beef |Potatoes-Irish | | | | | (prepared in any| | | | | form) | | | | |Cauliflower | | | | |Beets | | | | |Salsify | | | | |Tomatoes | | | | |Mushrooms | | | | |Corn | | | | | | | | |Beef, |Cabbage |Cabbage slaw | | | corned |Boiled potatoes |Perfection salad | | | |Cauliflower | with mayonnaise | | | |Brussels sprouts |Tartare sauce | | | | | | | |Chicken |Sweet potatoes |Head lettuce | | | |Squash |Tomato | | | |Celery |Cucumber | | | |Onions |Asparagus | | | |Asparagus |Fruit | | | |Peas |Cranberry muffins | | | |Green corn |Beaten biscuit | | | |Mushrooms |Hot biscuit | | | |Rice |Cranberry sauce | | | | | | | |Fish |Tomatoes |Tartare sauce |Lemon pie | | |Onions |Hollandaise sauce |Fruit gelatin | | |French fried |Egg sauce |Fruit cocktail | | | potatoes |Lemon sauce |Lemon rice pudding| | |Creamed potatoes |Tomato sauce | | | |Browned potatoes |Vegetable salads |Fruit tapiocas | | |Spinach with lemon| (of all kinds) |Baked rhubarb | | |Stuffed peppers |Perfection salad |Pineapple pudding | | | |Cucumber sauce | | | | | | | |Ham |Potatoes |Potato salad |Pumpkin pie | | | Creamed |Cabbage slaw |Indian pudding | | | Browned |All vegetable |Apple pie | | | Parsley buttered| combination salads|Baked apples | | | Baked |Spinach salad |Apple fritters | | |Sweet potatoes |Head lettuce |Apple sauce | | | Baked |Apple salad |Apple dumplings | | | Glazed |Mustard sauce |Apple tapioca | | | Fried |Steamed brown |Baked custard | | | Mashed | bread |Ginger cake | | |Carrots |Corn muffins | | | |Hominy |Corn bread | | | |Rice |Hot biscuit | | | |Beans | | | | | Lima, baked | | | | | Navy, baked | | | | | String | | | | |Spinach | | | | |Corn | | | | |Cabbage | | | | |Brussels sprouts | | | | |Cauliflower | | | | | | | | |Lamb and |Potatoes | | | | mutton | Mashed | | | | | Browned | | | | | Parsley buttered| | | | | (with chops) | | | | |Peas |Sauces | | | |Carrots | Mint | | | |Asparagus | Caper | | | |Tomatoes | Red currant jelly | | | | | | | |Pork |Tomatoes |Cranberry sauce |Acid desserts | | (_See_ | | | | | Ham) |Parsnips | | | | | | | | |Veal |Potatoes |All vegetable salads| | | | Mashed |All fruit salads | | | | Browned |Hot breads or rolls | | | | Creamed | | | | | (with breaded | | | | | veal) | | | | |Sweet potatoes | | | | | (in any form) | | | | |Celery | | | | |Cauliflower | | | | |Cabbage | | | | |Brussels sprouts | | | | |String beans | | | | |Tomatoes | | | | |Peas | | | +---------+------------------+--------------------+------------------+ WAYS OF USING LEFT-OVER FOODS +---------------------------------+----------------------------------+ | LEFT-OVER MEATS | LEFT-OVER VEGETABLES | +---------------------------------+----------------------------------+ |Croquettes |Buttered vegetables may be used in| |Scalloped meat with rice or | Soup | | or potato | Creole soup | |Shepherd's pie | | |Ham with scrambled eggs | Meat stews | |Ham fondue or omelet | Hash | |Hash | Salmon loaf (peas and celery) | |Hash with poached eggs | Peas in omelet | |Meat pie (biscuit) | Stuffed peppers | |Meat pie with dressing | Stuffed tomatoes | |Meat balls rolled in cooked rice |Rice may be used in | |Minced meat on toast | Scalloped rice with cheese | |Mincemeat for pie | Soups | |Minced meat in ramekins | Puddings | |Stews | Croquettes | |Stuffed peppers | Hash | |Stuffed tomato | Salmon or fish loaves | |Meat bones cooked for stock |Potatoes, used same as rice | | |All creamed vegetables can be | | | scalloped or used in soup | +---------------------------------+----------------------------------+ +-------------------+-------------------+----------------------------+ |LEFT-OVER FRUITS |LEFT-OVER BREADS |LEFT-OVER DAIRY PRODUCTS | |AND JUICES |AND CAKES |AND EGGS | +-------------------+-------------------+----------------------------+ |Blanc manges |Bread puddings |Dairy | |Brown Betty |Brown bread | Sour milk | |Cocktail |Brown Betty | cakes | |Cobbler |Crumb pancakes | corn bread | |Scalloped fruit |Crumb cookies | gingerbread | |Gelatin |Crumb muffins | muffins | |Mince pie filling |Dressing | pancakes | |Fruit salads |Scalloped fruit | Sour cream | |Sherbets and ices |Fondues | butter | |Tapiocas |Meat loaf | corn bread | |Whips |Hamburg balls | spice cake | | |Stewed tomatoes | salad dressing | | | | Cheese | | | | bean loaf | | | | cottage cheese loaf | | | | cottage cheese | | | | croquettes | | | | rice and cheese | | | | SALADS | | | | soufflés | | | | fondues | | | | Eggs, broken | | | | dipping mixture | | | | cakes | | | | custards | | | | croquettes | | | | salad dressing | +-------------------+-------------------+----------------------------+ GARNISHES Clever use of garnishes will do a great deal to make servings attractive, to develop surprise and stimulate appetite. A list of garnishes appropriate to different kinds of food appears below. Of course there are many others, and the number of different ways in which ordinary garnishes can be used effectively is surprisingly large. The alert manager will observe what others in his field are doing, and will discover many ingenious ideas by reading food journals and women's magazines. The garnishes used for soups are practically the same whether for cream or clear soups. Wafers, cheese and plain Croutons Olives Radishes Celery hearts Whipped cream (on cream soups) Some meat garnishes can be used at all times; others are especially adapted to certain kinds of meat. In general Parsley Watercress, in season Mixed pickles For steaks Lemons cut in fancy shapes Sautéd mushrooms Potato roses Stuffed tomatoes Stuffed peppers Grilled and buttered Brussels sprouts For fish Lemons, in slices and cut in fancy shapes Cucumber baskets, filled with dressing Parsley Watercress Clam shells, stuffed with clams and mushrooms Mushrooms, sautéd Potatoes, cut in fancy shapes, such as shoe strings or lattice, and fried in deep fat There are certain garnishes which it is customary to use with salads, especially with chicken salad. For chicken salad Hard-cooked eggs, sliced or cut in eighths Lemons, sliced Pickles Paprika Parsley Capers Olives Head lettuce cups For fish salad Pickles Olives Lemons, cut in fancy shapes Cucumber baskets holding extra salad dressing Paprika Parsley For fruit salad Tiny cheese balls Cheese balls rolled in chopped nuts Tiny sandwiches Olives green ripe stuffed Cheese straws in fancy shapes Very often where sandwiches are ordered they will serve as the main dish of the luncheon meal. They should be made as appetizing as possible by the use of suitable garnishes. Pickles Olives Cheese balls Parsley Watercress Attractive paper or plain linen doilies Nut meats Desserts by their very nature, require some garnish to make them the perfect and satisfying last course which they should be. Candied fruit, marshmallows, slices of fresh orange or strawberries in season, whipped cream and bright candies add the needed bit of color. Here the use of paper doilies, glasses and attractively shaped china dishes is a great factor in appearance. CHAPTER V FORMS THE IMPORTANCE AND USE OF FORMS Printed forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable. Forms such as the party engagement blanks, shown elsewhere, and the meat order blank and menu blanks below tend to a desirable standardization. Since meat orders for the week are usually made out first and the menus planned around the meats, a form similar to the one shown below, with adaptations for the particular institution, may be helpful. The lists of foods and the list of seasonal changes and garnishes contained in this book will save mental effort and tedium in planning by suggesting new combinations and variety. Probably no single device will serve different kinds of institutions, but the principle of using appropriate printed forms to help in remembering details holds good for all institutions. MEAT ORDER WEEK BEGINNING December 6, 1920. WHERE University Cafeteria +--------+-------+-------------+---------------+--------+------------+ | | | | | | | |DELIVER |AMOUNT |CUTS |SPECIFICATIONS |COST |USE | | | | | | | | +--------+-------+----+--------+---------------+--------+------------+ |_Mon._ |30 lb. |beef shoulder| |.13 |Mon. night | |A.M. | | clod | | | | |A.M. |2 lb. |bacon |Best grade, |.37 |Tues. | | | | | cut 36 slices | |morning | | | | | to lb. | | | |P.M. |40 lb. |pork loin |10 to 12 lb. |.26 |Tues. noon | | | | | loin | | | |P.M. |20 lb. |beef stew |1-inch cubes, |.13-1/2 |Tues. noon | | | | | no bones, | | | | | | | no gristle | | | +--------+-------+-------------+---------------+--------+------------+ |_Tues._ |20 lb. |short ribs of| |.07-1/2 |Tues. noon | |A.M. | | beef | | | | |A.M. |15 lb. |sausage |best grade, no |.18 |Tues. night | | | | | cereal | | | |A.M. |20 lb. |cottage | |.12 |Tues. | | | | cheese | | | night | |P.M. |50 lb. |chickens, |to arrive |.24 |Wed. noon | | | | 4 to 5 lbs. | _frozen_ | | | | | | each | | | | +--------+-------+-------------+---------------+--------+------------+ |_Wed._ |20 lb. |veal steak |round, cut thin|.26 |Wed. night | |A.M. | | for rolling | | | | |A.M. |5 lb. |sweetbreads |veal |.75 |Wed. night | |A.M. |1 qt. |oysters |standard |.70 |Wed. night | | | | | selects, 80 | per qt.| | | | | | to qt. | | | |P.M. |50 lb. |beef, round |1 inch thick |.13-1/2 |Thurs. noon | | | | steak | | | | +--------+-------+-------------+---------------+--------+------------+ |_Thurs._| 2 |hams |14 to 16 lb. |.30 |Thurs. night| |A.M. | | | each | | | |P.M. |55 lb. |veal roast |round |.26 |Fri. noon | +--------+-------+-------------+---------------+--------+------------+ |_Fri._ |2 qt. |oysters |standard |.70 per |Fri. night | |A.M. | | | selects, 80 | qt. | | | | | | to qt. | | | |A.M. |20 lb. |rib roast of | |.25 |Fri. night | | | | beef | | | | |P.M. |20 lb. |pork chops |cut 4 to lb. |.18 |Sat. noon | |P.M. |15 lb. |veal hearts | |.11 |Sat. noon | +--------+-------+-------------+---------------+--------+------------+ |_Sat._ |40 lb. |tenderloin |prime |.40 |Mon. noon | |A.M. | | | | | | +--------+-------+-------------+---------------+--------+------------+ MENU FORM MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS +----------------------+----------------------+----------------------+ | DATE | DATE | DATE | | =Monday= | =Tuesday= | =Wednesday= | +----------------------+----------------------+----------------------+ | BREAKFAST | BREAKFAST | BREAKFAST | | FRUITS | FRUITS | FRUITS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | CEREALS | CEREALS | CEREALS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | HOT DISHES | HOT DISHES | HOT DISHES | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | LUNCH | LUNCH | LUNCH | | SOUP | SOUP | SOUP | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | DINNER | DINNER | DINNER | | SOUP | SOUP | SOUP | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | MEATS | MEATS | MEATS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | VEGETABLES | VEGETABLES | VEGETABLES | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | SALADS | SALADS | SALADS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | BREADS | BREADS | BREADS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ | DESSERTS | DESSERTS | DESSERTS | | | | | | | | | | | | | | | | | | | | | +----------------------+----------------------+----------------------+ AN OUTLINE FORM FOR SPECIAL DINNERS The efficiency of an organization is judged by the degree of routine which each phase of the work assumes. In most institutions the serving of special dinners is quite apart from the ordinary routine of business. If this service is to be handled simply and efficiently, all of its various steps must be listed and taken up in an orderly fashion with the end in view of perfecting an emergency organization as efficient as that which regulates the daily tasks. First of all, arrangements made with those who are giving the dinner should be definite and complete. In order to prevent misunderstandings, a printed blank such as that shown below (with any adaptations found necessary) will prove helpful. This may be made out in duplicate, one copy being retained by the manager and one by those engaging the services. Reduced to their simplest form, the steps to be followed in organizing this work are outlined below. I. Fill in, in duplicate, the printed blank DINNER ENGAGEMENTS Date ___________________ Day of week _______________________ Time ___________________ Engagement made by ___________________ Phone ___________________ Organization or Club ___________________ Price ___________________ Probable Number ___________________ Room desired ____________ Flowers ___________________________ Style of service: Cafeteria service ____ Table service ____ Tables set and served by guests ____ Date Guaranteed Number is to be reported ___________________ Leeway granted (either way) on guaranteed number On 25-40 2 plates, more or less 50-60 4 plates, more or less 75-100 6 plates, more or less 125-175 8 plates, more or less 200 up 10 plates, more or less NOTICE.--Care should be taken to have the guaranteed number of plates accurately stated. II. Plan the menu. If desired, the above form may include space for writing in the menu, in order that both parties may have a clear understanding of just what is to be served III. Make out order list _a._ For food _b._ For dish rental (if necessary) _c._ For printing (if necessary) _d._ For flowers or other decorations IV. Employment of help _a._ Rescheduling the regular help _b._ Overtime for the regular help _c._ Hiring of additional help V. Division of the work _a._ Directions to cooks 1. Copy of the menu 2. Recipes and amounts to be prepared _b._ Service of the food 1. In the kitchen (_a_) Instructions for counting out and arrangement of utensils for the service of the food (_b_) Organization of each serving center, where the number served is so large that more than one center is necessary (_c_) Assignment of special duties to workers at the serving center (_d_) A drawing or serving of a sample plate showing arrangement of food on the plate 2. In the dining room (_a_) Directions to the head waitress and waitresses (1) List of dishes to be counted out and carried to serving center, warming ovens or refrigerators (2) Directions for setting the tables. A cover may be set or a sketch made to show the proper arrangement of the silver, napkin and the glass (3) Decoration of the tables (4) Arrangement of the serving tables (5) A copy of the menu (6) Specific instructions for serving food to the guests VI. Records _a._ Cost of the food 1. Cost of food should be figured on basis of recipes and quantities used, and listed according to the order in which the food appears in the meal 2. Left-overs listed 3. Approximate value of left-overs as listed 4. Net food cost is total food cost less the value of usable left-overs _b._ Cost of labor 1. Time spent by regular employees 2. Overtime spent by regular employees 3. Extra labor employed for occasion 4. Total labor cost _c._ Overhead cost 1. Flowers or other decorations 2. Printing of menu cards or place cards 3. Favors if supplied 4. Dish rental and breakage 5. Estimated heat, light, fuel, laundry and other overhead _d._ Summary 1. Total cost food labor overhead 2. Total receipts 3. Profit or loss _e._ Number served _f._ Per capita cost CHAPTER VI RECIPES In the pages that follow are some two hundred recipes for use in institutions. It will be noted that throughout these recipes, measures are used rather than weights. This for two main reasons. First, cooks, except for highly trained professionals, use measures more easily and with greater success than weights. Second, most institutions cannot afford an adequate number of accurate scales; and scales that are not accurate are worse than useless. Measures, on the other hand, are inexpensive and always available. It may be said that because of the amounts and the size of the measures used in large quantity cookery there is not the degree of inaccuracy which is found in measuring small quantities. It is hoped the form of the recipes with the spaces for figuring costs and calories will be of value from the commercial and classroom standpoint. Stars indicate those recipes in which left-overs may be used to particular advantage. SOUPS BOUILLON ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beef, cubed | |20 lb.| | | Bones, veal | |7-1/2 | | | Water |4 gal. | lb.| | | Peppercorns |2 tbsp. | | | | Salt |6 tbsp. | | | | Carrots, diced |2 c. | | | | Onions, diced |2 c. | | | | Celery, diced |2 c. | | | | Turnips, diced |2 c. | | | | Egg whites and shells |7 | | | | ----------------------+----------+------+--------+---------+---------- Cut the meat in cubes and soak two thirds of it in the cold water for about three fourths of an hour. Sear the remainder and add to the meat which is soaking. Heat the meat, veal bone and water to boiling and let simmer for four or five hours. Add the seasonings and the vegetables and cook until the vegetables are soft. Pour the whole through a colander and cool. When the fat has set, remove and clear by mixing the cold stock with the shells and slightly beaten whites of eggs. Bring the mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. Strain through two or three thicknesses of cheese cloth. Number of servings 64-96 Amount of one serving 1/3 to 1/2 c. Calories in one serving______ Cost of one serving______ CHICKEN SOUP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Stock, chicken |4 gal. | | | | Onions |1-1/4 lb. | | | | Salt |1/3 to | | | | | 1/2 c. | | | | Celery salt |1/4 c. | | | | Green peppers, chopped|1 c. | | | | Rice |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Add the chopped onions, green peppers, rice, salt and celery salt to the chicken stock and cook until the rice is tender. Number of servings 85 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ NOODLE SOUP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs |3 | | | | Flour |2 c. | | | | Salt |2 tsp. | | | | Stock |4 gal. | | | | Onions | |1 lb. | | | Salt |2/3 c. | | | | Celery salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- To make the noodles, beat the eggs lightly and add the flour and salt. This makes a very stiff mixture. Put the mixture on a board and roll as thin as possible. Sprinkle the dough with flour and roll it into a tight roll. From this, slice the noodles. Shake out and let dry. Heat the stock to boiling, add the seasonings and the noodles and cook until done. Noodles may be made up and kept for some time in the refrigerator. Number of servings 96 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ TOMATO RICE SOUP ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Stock |5 gal. | | | | Green peppers |10 | | | | Onions | |1/2 lb.| | | Tomatoes |1 gal. | | | | Rice |2-1/2 c. | | | | Carrots, finely diced |1-1/2 c. | | | | Flour |3 c. | | | | Salt |1/3 c. | | | | Butter substitute |1-1/2 c. | | | | ----------------------+---------+-------+--------+---------+---------- Chop the onions, carrots and green peppers and add to the boiling salted stock and tomatoes. Add the rice and cook until the rice is tender. Melt the fat, stir in the flour and add to the hot liquid to thicken. Number of servings 115 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ **VEGETABLE SOUP --------------------+------------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST --------------------+------------+------+--------+---------+---------- Stock | 1-1/2 gal. | | | | Tomatoes, #10 cans | 2 | | | | Bay leaves | 3 | | | | Water | 1-1/2 gal. | | | | Carrots, diced | 1 pt. | | | | Celery, diced | 1 qt. | | | | Onions | |1 lb. | | | Rice | 1 c. | | | | Salt | 1/4 c. | | | | --------------------+------------+------+--------+---------+---------- Add the seasonings to the boiling stock, tomatoes and water. When the vegetables have become softened, add the rice and cook for 15 to 20 minutes. Do not strain. Number of servings 96 Amount of one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF CELERY SOUP ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Celery stock |6 qt. | | | | Onions | |1/4 lb.| | | Butter substitute | |3/4 lb.| | | Flour |3 c. | | | | Milk |7 qt. | | | | Paprika |1/2 tsp. | | | | Red pepper |1/4 tsp. | | | | Salt |1/4 c. | | | | ---------------------+----------+-------+--------+---------+---------- Make a celery stock by cooking the leaves and outside stalks in water to cover. Rub through a sieve. Cook finely chopped onion with the required amount of stock. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée and white sauce. Add paprika, red pepper and salt just before serving. Number of servings 60 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF CORN SOUP ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Corn |1-1/2 gal.| | | | Water |1 qt. | | | | Onion | |1/2 lb.| | | Butter substitute |3/4 c. | | | | Flour |1-1/2 c. | | | | Milk |2 gal. | | | | Salt |1/4 c. | | | | Paprika |1/2 tsp. | | | | ---------------------+----------+-------+--------+---------+----------- Cook the corn with the water and chopped onion and rub through a sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine white sauce with purée. Add salt and paprika just before serving. Number of servings 64 Amount of one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF LIMA BEAN SOUP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Butter substitute |3/4 c. | | | | Flour |1-1/2 c. | | | | Milk |6 qt. | | | | Salt |2 tbsp. | | | | Lima beans, cooked |4 qt. | | | | Grated onion or | | | | | chives |1/4 c. | | | | Chopped parsley |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the lima beans with the onion until soft and rub through a purée sieve. Melt the fat, stir in the flour and add hot milk to make a white sauce. Combine the purée and white sauce and add the salt just before serving. Number of servings 50 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF PEA SOUP ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Peas |2 qt. | | | | Onion | |1/8 lb.| | | Bay leaf |1 leaf | | | | Milk |6 qt. | | | | Butter substitute |1/2 c. | | | | Flour |1 c. | | | | Salt |3 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Cook the peas, together with their juice from the cans, and the onion and bay leaf until the peas are soft. Rub through a purée sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée with white sauce. Add salt just before serving. Number of servings 38 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF SPINACH SOUP ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Spinach Juice |1 c. | | | | Onion | |1/8 lb.| | | Milk |6 qt. | | | | Butter substitute | |1/4 lb.| | | Flour |1 c. | | | | Salt |1 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Chop the onion and add to one half of a #10 can of spinach and cook until the onions are tender. Scald the milk. Melt the fat and add the flour. When thoroughly mixed add to the hot milk, stirring constantly. When the spinach is seasoned, drain, rubbing lightly through a purée sieve until you obtain one cup of spinach juice. Add the spinach juice to the thickened milk and season. Number of servings 35 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAM OF TOMATO SOUP ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Tomatoes |1 gal. | | | | Bay leaves |2 | | | | Onion | |1/4 lb.| | | Sugar |1/8 c. | | | | Soda |2 tsp. | | | | Butter substitute |1/2 c. | | | | Flour |1 c. | | | | Milk |1 gal. | | | | Salt |2 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Cook the tomatoes with the bay leaves and onion. Rub through a purée sieve and add the sugar and soda. Melt fat, stir in the flour and add hot milk to make a white sauce. Combine purée and white sauce by pouring purée into white sauce. Add salt just before serving. Number of servings 36 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ OYSTER STEW ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |4 gal. | | | | Oysters |1 gal. | | | | Salt |1/4 c. | | | | Paprika |1 tsp. | | | | Butter substitute | |1 lb. | | | ----------------------+----------+------+--------+---------+---------- Scald the milk and add the butter substitute, paprika and oysters. Cook until the edges of the oysters begin to curl. Add the salt just before serving. If the soup must stand some time before all is used, the oysters should be combined with the milk only as needed. Number of servings 64 Amount of one serving 1 c. Calories in one serving______ Cost of one serving______ PEANUT BUTTER SOUP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peanut butter | |6 lbs.| | | Milk |2 gal. | | | | Celery Stock |3 qt. | | | | Water |1-1/4 gal | | | | Flour |3/4 c. | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Add the water to the peanut butter and mix to a smooth paste. Heat the milk and celery stock, reserving sufficient liquid to make a paste of the flour. When the liquid is hot add the flour paste. When thickened add the peanut butter mixture and the salt. Number of servings 100 Amount of one serving 3/4 c. Calories in one serving______ Cost of one serving______ MEATS BEEF À LA MODE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beef round | |50 lb.| | | Carrots, chopped |1 gal. | | | | Peppers, chopped |1-1/2 c. | | | | Tomatoes, #10 can |1 | | | | Onions, chopped | |1 lb. | | | Water |3 gal. | | | | Flour |2 c. | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Place the meat in a roasting pan in a hot oven to sear. When well seared, cover with water and continue cooking in a medium oven for from four to five hours. About an hour and a half before serving add the chopped carrots, peppers, onions and tomatoes, and salt. Just before serving thicken the stock with the flour mixed to a paste with water. The vegetables should be served with the meat. Number of servings 200 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ **CORNED BEEF HASH ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Corned beef | |20 lb.| | | Potatoes, cooked | |12 lb.| | | Onions | |1 lb. | | | Meat stock |3 qt. | | | | ----------------------+----------+------+--------+---------+---------- Soak and cook the corned beef until tender. Grind or chop the beef, potatoes and onion and mix with corned beef stock or gravy. Bake in a hot oven until brown. Serve with tartare sauce. Number of servings 70 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ CREAMED DRIED BEEF ON TOAST ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Dried beef | |5 lb. | | | Flour |1 c. | | | | Butter substitute | |1 lb. | | | White sauce |2 gal. | | | | Bread, slices |40 | | | | ----------------------+----------+------+--------+---------+---------- Shred the dried beef in small pieces. Melt the fat and sauté the dried beef in it. Add to this one cup of flour and let brown with the beef. Follow the usual manipulation for white sauce, and when cooked combine with the beef and serve on toast. Number of servings 80 Amount in one serving 1/2 c. and 1/2 slice of bread Calories in one serving______ Cost of one serving______ **HAMBURG BALLS ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Ground beef | |10 lb. | | | Crumbs |3 c. | | | | Salt |1/4 c. | | | | Milk |1 qt. | | | | Onion | |1/8 lb.| | | ----------------------+---------+-------+--------+---------+---------- Mix the meat well with crumbs, seasoning and milk. Shape in balls or cakes and bake in well-greased pans. Number of servings 50 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ **HASH ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, chopped |6 qt. | | | | Potatoes |6 qt. | | | | Onions |2/3 lb. | | | | Salt |1/2 c. | | | | Gravy or meat stock |3 qt. | | | | ----------------------+---------+-------+--------+---------+---------- Chop or grind the meat and potatoes. Mix with the onions and salt and moisten with the gravy or meat stock. Put in shallow pans and bake in the oven until brown. Number of servings 60 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ **MEAT CROQUETTES ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, chopped |1 gal. | | | | Rice, uncooked |1 qt. | | | | Water |1 gal. | | | | Onions, chopped |1/3 lb. | | | | Salt |1/4 c. | | | | Stock to mix | | | | | Crumbs, sifted |4 c. | | | | Eggs |4 | | | | Milk |1/2 c. | | | | ----------------------+---------+-------+--------+---------+---------- Cook the rice in the boiling salted water to which the onions have been added, until the rice is tender. Add the chopped or cubed meat and if necessary additional stock to moisten. Using a dipper measuring half a cup per serving, mold the mixture into croquettes. Put the sifted crumbs on a board, roll the croquettes in the crumbs, dip in a dipping mixture made of eggs and milk, roll again in the crumbs and fry in deep fat. If desired, one gallon of cooked potatoes may be substituted for the rice, in which case the water also would be omitted. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **MEAT LOAF ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Hamburger | |30 lb. | | | Salt |3/4 c. | | | | Bread crumbs |4 qt. | | | | Eggs, whole |6 | | | | Egg yolks |10 | | | | Milk |3 qt. | | | | Onions | |1 lb. | | | ----------------------+---------+-------+--------+---------+---------- Mix the salt, bread crumbs and onions with the meat. Beat the eggs slightly and add to the milk. Combine with the meat and mix thoroughly. Weigh out into loaf pans which have been well greased. Be careful to press the meat well into the corners of the pan and avoid having the center of the meat higher than the edges. Bake in a medium hot oven until the meat is done. This makes nine five-pound loaves, cutting twenty-four slices each. Number of servings 216 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ **MEAT LOAF WITH TOMATO AND CELERY ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, ground | |20 lb. | | | Crumbs |5 qt. | | | | Milk |3 qt. | | | | Tomatoes |3 qt. | | | | Celery, chopped |2 qt. | | | | Eggs |10 | | | | Salt |1/3 c. | | | | Onions | |1/2 lb.| | | ----------------------+---------+-------+--------+---------+---------- Add the crumbs, tomatoes, chopped celery, salt and onions to the meat and mix well. Beat the eggs slightly, add the milk and mix with the meat. Weigh out into well-greased loaf pans and bake in a medium oven. In order to make the loaves uniform be careful to press the meat well into the corners of the pans and avoid having the center of the loaf higher than the sides. One pound of hamburg steak, as purchased, will make nine servings when the other ingredients that go into the loaf have been added. Number of servings 180 Amount in one serving 1/5 pound, after cooking Calories in one serving______ Cost of one serving______ MEAT PIE ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Stew meat |20 lb. | | | | Water |2 gal. | | | | Onions |1/2 c. | | | | Potatoes, diced |2 qt. | | | | Salt |1/3 c. | | | | Flour |4 c. | | | | Biscuit recipe (see |2/3 | | | | page 124) |of recipe| | | | ----------------------+---------+-------+--------+---------+---------- Cut the meat in one-inch cubes and cover with boiling water. Cook just below the boiling point. When the meat is almost tender add the salt, onions and potatoes. Mix the flour to a paste with water and thicken the stock just before serving. Serve one half cup of stew with one biscuit. The biscuit may be baked separately or the stew may be poured into baking pans, covered with biscuits and the biscuits baked in the oven. Number of servings 100 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **MEAT PIE WITH DRESSING ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Dressing |5 qt. | | | | Meat, cubed |4-1/2 qt.| | | | Onion | |1/4 lb.| | | Salt |6 tbsp. | | | | Meat stock |3 qt. | | | | Flour |2 c. | | | | Bread crumbs |1 c. | | | | Butter substitute |2 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Cut left-over meat into one-inch cubes and heat in a gravy made of the seasoned and thickened stock. Line a baking pan with dressing, leaving a well in the center. Fill this with the meat and gravy and cover with the buttered crumbs. Bake in a hot oven until brown. When serving, both meat and dressing should be given. Number of servings 50 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ MEAT STEW ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, cubed | |20 lb. | | | Water |3 gal. | | | | Onions | |1/2 lb.| | | Carrots |1-1/4 qt.| | | | Potatoes |5 qt. | | | | Flour |3 c. | | | | Salt |1/2 c. | | | | ----------------------+---------+-------+--------+---------+---------- Cover the cubed meat with boiling water and cook just below the boiling point until tender. About one hour before serving time add the onions, carrots and salt. The potatoes may be added later, since they require less cooking. Mix the flour to a paste with water and thicken the stew after the vegetables are tender. Number of servings 96 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ RIB ROAST OF BEEF ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rib roast | |50 lb.| | | Salt |2/3 c. | | | | Water |1-1/2 to | | | | | 2 gal .| | | | Flour |3-4 c. | | | | ----------------------+----------+------+--------+---------+---------- Place the meat in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Baste or turn as is necessary. Mix the flour to a paste with water and use in making the gravy. Number of servings 125 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______ SWISS STEAK ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Round steak, 1 in. | | | | | thick | |20 lb. | | | Flour |2-1/2 c. | | | | Salt | 1/4 c. | | | | Water |1-1/2 gal.| | | | ---------------------+----------+-------+--------+---------+---------- Trim the steak. Mix the flour and salt and pound into the steak. Sear the steak in a pan on the top of the stove, put into a roasting pan, cover with water and cook slowly for from three to four hours. Number of servings 45 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______ WEINERS ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Weiners | |10 lb. | | | ----------------------+---------+-------+--------+---------+---------- Wash the weiners and cut the links apart. Put them in boiling water and cook until they swell and start to burst. Drain and serve. Number of servings 40-42 Amount in one serving 2 Calories in one serving______ Cost of one serving______ CHICKEN AND BISCUIT ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cooked chicken meat, | | | | | cubed | |12 lb.| | | Onion | | 1 lb.| | | Salt |2/3 c. | | | | Celery salt |1/4 c. | | | | Stock |4 gal. | | | | Flour |3 qt. | | | | Biscuit recipe (see |5/6 of | | | | page 124) | recipe | | | | ----------------------+----------+------+--------+---------+---------- Heat the stock and season with the onion, salt and celery salt. Thicken with the flour mixed to a paste with some of the cold stock which has been reserved. Add the chicken meat, and serve with baking-powder biscuits or on toast. _In ordering chicken_ for the above recipe, _three and a half to four pounds of chicken, New York dressed, must be ordered for every pound of cooked chicken meat which is desired_. In cooking chicken care should be taken to cool the chicken and stock as quickly as possible and then put into the refrigerator. The chicken should be cooled out of the stock. From fifty pounds of chicken, New York dressed, approximately five gallons of stock may be obtained. Number of servings 150 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CHICKEN À LA KING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chicken fat |3 c. | | | | Flour |1-1/2 qt. | | | | Chicken stock |2 gal. | | | | Onions, chopped |1/4 c. | | | | Milk |1/2 gal. | | | | Salt |1/3 to | | | | | 1/2 c.| | | | Cooked chicken meat, | | | | | cubed |7-1/2 qt. | | | | Pimentos, chopped |1 qt. | | | | Green peppers, chopped|1 qt. | | | | Fresh mushrooms | |2 lb. | | | or | | | | | Canned mushrooms |3 cans | | | | Butter | |1 lb. | | | Egg yolks |16 | | | | Toast, 1/2 slices |150 | | | | ----------------------+----------+------+--------+---------+---------- Heat the stock with the onion. Melt the chicken fat, add the flour, and when well mixed add to the boiling stock, stirring rapidly. Add the scalded milk, the green peppers, pimentos and cubed chicken. Sauté the mushrooms in the butter and add. Beat the yolks and add them with the salt, last. Serve on toast, in bread cases or patty shells. Number of servings 150 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CHICKEN CROQUETTES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chicken meat, cubed | |5 lb. | | | Rice |3 c. | | | | Chicken |3 qt. | | | | Parsley |1 tbsp. | | | | Lemon juice |1 tbsp. | | | | Celery salt |1 tsp. | | | | Paprika |1 tsp. | | | | Salt |1/4 c. | | | | Onion juice |2 tbsp. | | | | Flour |1-1/2 c. | | | | Chicken stock |1 qt. | | | | Eggs |8 | | | | Milk |1 c. | | | | Crumbs, sifted |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Wash the rice and add to the boiling chicken stock to which has been added all of the seasonings. Make a thick white sauce, using the one quart of the chicken stock and the flour. Combine with the rice, white sauce, and add the cubed chicken meat and cool. Form the mixture into croquettes, dip into sifted crumbs, then into a dipping mixture made of the eggs and milk and then in crumbs and fry in deep fat. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ ROAST LAMB ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lamb | |50 lb.| | | Salt |2/3 c. | | | | Water |1-1/2 to | | | | | 2 gal. | | | | Flour |3-4 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the lamb, put in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Mix the flour to a paste with water and use in making the gravy. Number of servings 125-150 Amount in one serving 1/3 to 2/5 lb. Calories in one serving______ Cost of one serving______ BAKED HAM ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Hams, 15 lbs. each |3 |45 lb.| | | Sugar |6 c. | | | | Vinegar |4 c. | | | | Cloves, whole |1/4 c. | | | | Crumbs |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Put the hams in a kettle, cover with water and bring to a boil. Simmer for three to four hours or until they are done. When tender remove from water, peel off the skin and place in a baking pan. Stick the cloves into the hams and pour over them a syrup made of the vinegar and brown sugar. Sprinkle them with crumbs and brown in a hot oven. Number of servings 175 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ BREADED PORK CHOPS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pork chops | |20 lb.| | | Bread crumbs | 5 c. | | | | Eggs | 10 | | | | Milk | 1-1/4 c. | | | | Salt | 2/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Make a dipping mixture of the eggs and milk. Add to this the salt. Dip the chops in the mixture, then in the crumbs and place in a well-greased pan and cook the chops in a medium hot oven. Pork should be well cooked. Number of servings 80-85 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ PORK CHOPS WITH DRESSING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pork chops | |20 lb.| | | Broken bread |2-1/2 gal.| | | | Onion | |10 oz.| | | Butter substitute |1-1/4 c. | | | | Salt |1/4 c. | | | | Hot water to moisten | | | | | ----------------------+----------+------+--------+---------+---------- Place the pork chops in a well-greased baking pan. Sprinkle with salt, and in the center of each put a quarter of a cup of dressing. Bake in a medium hot oven until the pork is well cooked. To make the dressing, melt the fat and add to it the finely chopped onions. When brown pour over the broken bread. Add the salt and hot water sufficient to moisten. Avoid getting the dressing too wet. Number of servings 80 Amount in one serving 1/4 lb. and 1/4 c. dressing Calories in one serving______ Cost of one serving______ ROAST PORK ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Loin of pork | |50 lb.| | | Salt |3/8 c. | | | | Water |2-1/2 to | | | | Onions | 3 gal. |1 lb. | | | Flour |5 to 6 c. | | | | ----------------------+----------+------+--------+---------+---------- Put the pork in a roasting pan in a hot oven and cook until well seared and brown. Add the salt and water and continue cooking, turning the meat or basting as is necessary. When the meat is almost tender add the chopped onions to the stock to flavor. When tender remove the meat from the pan and thicken the stock on top of the stove with the flour mixed to a thin paste with water. The gravy must be strained to remove the chopped onion. Number of servings 125 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______ SAUSAGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sausage | |10 lb.| | | Bread crumbs |3 c. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the sausage, bread crumbs and salt and mold into flattened balls. There should be four servings to the pound. An ice-cream dipper of the right size may be used to keep the balls uniform in size. Number of servings 44 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ BREADED VEAL ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal, round steak | |20 lb.| | | Salt |1/2 c. | | | | Eggs |8 | | | | Milk |1 c. | | | | Bread crumbs, sifted |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Trim the steak and cut into pieces the size of one serving. Beat the eggs, add the salt and the milk. Dip the meat in the milk and egg mixture, then into the crumbs, put into a well-greased roasting pan and cook in a moderate oven. Turn as is necessary. Veal should be thoroughly cooked. Number of servings 80 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ BREADED VEAL HEARTS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal hearts | |20 lb.| | | Bread crumbs, sifted |2 qt | | | | Milk |1 c. | | | | Eggs |8 | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash and slice the hearts. Make a dipping mixture of the eggs, milk and salt. Dip the hearts in this mixture, then in the crumbs. Place in a well-greased roasting pan and cook in a moderate oven until brown and tender. Turn as is necessary. Veal should be thoroughly cooked. Number of servings 80 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ ROAST VEAL ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Veal, round | |50 lb. | | | Salt |2/3 c. | | | | Onions | |1/4 lb.| | | Flour |5 c. | | | | Water |2-1/2 gal.| | | | ---------------------+----------+-------+--------+---------+---------- Wash or wipe the meat and place in a roasting pan in a hot oven. When seared, add the salt and water and continue roasting, basting and turning frequently until the meat is tender. Remove the meat from the pan, add the onion and cook. Additional water may be added to the stock. Thicken with the flour mixed to a paste with water. Number of servings 200 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ VEAL BIRDS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal round steak | |20 lb.| | | Dressing |6 qt. | | | | Milk |2 qt. | | | | Water |2 qt. | | | | Salt |1 c. | | | | Fat |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Trim the veal and cut in pieces about four to five inches long and two and one half inches wide. The scraps of meat that are trimmed off may be added to the dressing. Salt the meat, cover with dressing, roll, and fasten with toothpicks. Melt the fat in a skillet on top of the stove and sear until brown. Put the birds into a baking pan and pour the milk and water around them. Bake in a moderate oven until tender. Four birds may be obtained from one pound of meat. Number of servings 80 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______ VEAL HEARTS EN CASSEROLE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal hearts | |20 lb.| | | Flour |2-1/2 c. | | | | Salt |1/2 c. | | | | Bacon fat |2 c. | | | | Stock |1-1/2 gal.| | | | Green peppers, chopped|1 c. | | | | Onions |1 lb. | | | | Carrots, diced |1 c. | | | | Parsley, chopped |1/4 c. | | | | Celery salt |1/4 c. | | | | Peppercorns |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Wash and slice the hearts, dredge in flour and salt and brown in the bacon fat. Put the hearts into a roasting pan, pour the stock over them and add the remaining seasonings and cook in a slow oven until the heart is tender. Number of servings 50 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______ CREAMED SWEETBREADS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sweetbreads | |5 lb. | | | Water |1 gal. | | | | Vinegar |1/2 c. | | | | Salt |1/8 c. | | | | White sauce |3 qts. | | | | Butter substitute |1 c. | | | | Paprika |2 tsp. | | | | Salt |1/8 c. | | | | Bread |24 slices | | | | ----------------------+----------+------+--------+---------+---------- If frozen, soak the sweetbreads in cold water for an hour to thaw, then parboil in acidulated, salted water until tender, about half an hour. When cooked, drain and plunge into cold water. Remove the tough connecting membrane. Make the white sauce using the white sauce recipe, add the fat and paprika and reheat the sweetbreads in the sauce. Serve with half a slice of toast per person. Number of servings 48 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ LIVER AND BACON ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Liver | |8 lb. | | | Bacon | |1-3/4 lb.| | | Salt |2 tbsp. | | | | Eggs |4 | | | | Milk |1/4 c. | | | | Crumbs |3 c. | | | | ---------------------+--------+---------+--------+---------+---------- Slice the liver thin and cut in pieces the size of a serving. Pour hot water over the liver and let stand fifteen minutes. Drain the liver. Make a dipping mixture of the eggs and milk and add the salt to it. Dip the liver in the mixture, then in the crumbs and place in a well-greased baking pan. Cook in a slow oven until well browned and until the liver is done. Place the bacon in rows in a baking sheet and cook in a hot oven until brown. Place a strip of bacon on top of each piece of liver and serve. Number of servings 48 Amount in one serving 1/6 lb. liver and 1 slice bacon Calories in one serving______ Cost of one serving______ TONGUE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tongue, fresh | |20 lb.| | | Water |2 gal. | | | | Salt |1 c. | | | | Vinegar |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the tongues thoroughly. Put in a kettle and cover with boiling water to which the salt and vinegar have been added. Cook below the boiling point until the tongues are tender. Remove the outer skin of the tongue. Slice thin and serve with mustard sauce. Number of servings 60 Amount in one serving 1/3 lb. Calories in one serving______ Cost of one serving______ FISH CODFISH BALLS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Boneless cod | |2 lb. | | | Eggs |30 | | | | Potatoes, raw, diced | |10 lb.| | | Butter substitute |3/4 c. | | | | Paprika |2/3 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Shred the codfish and add to the potatoes and cook in boiling water until the potatoes are tender. Drain thoroughly, add the beaten eggs, butter substitute, paprika and mash until smooth. Fry the codfish mixture in deep fat, using an eight-to-the-quart size ice-cream dipper to keep the servings uniform. Since this mixture contains a large number of eggs, the balls do not require dipping in eggs and crumbs. Number of servings 65 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ FRIED HALIBUT ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Halibut | |20 lb.| | | Salt | 2/3 c. | | | | Crumbs | 5 c. | | | | Eggs | 5 | | | | Milk | 3/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender. Number of servings 50 Amount in one serving 2/3 lb. Calories in one serving______ Cost of one serving______ FRIED OYSTERS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Oysters |1 gal. | | | | Bread crumbs |2 qt. | | | | Eggs |8 | | | | Milk |1 c. | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Look over the oysters carefully and remove the shells. Dip them in a dipping mixture made of milk, eggs and salt. Let drain to remove surplus liquid, dip in the crumbs and fry in deep fat. Number of servings 56 Amount in one serving 5 Calories in one serving______ Cost of one serving______ OYSTER COCKTAIL ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Oysters |3 qt. | | | | Lemon juice |1-1/2 c. | | | | Catsup |1 c. | | | | Grated onion juice |1/4 c. | | | | Tabasco sauce |1/2 tsp. | | | | Salt |1 tsp. | | | | Celery, chopped |3/4 c. | | | | Peppers, chopped |3/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Look over the oysters carefully and put in cocktail glasses. Mix the lemon juice, catsup, grated onion, tabasco sauce and salt, and pour over the oysters. Sprinkle the top with chopped celery and peppers. Number of servings 40 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ **SCALLOPED OYSTERS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Broken bread |2 qt. | | | | Broken crackers |2 qt. | | | | Milk |1 qt. | | | | Salt |1/2 tbsp. | | | | Onion juice |2 tbsp. | | | | Butter substitute |2 tbsp. | | | | Oysters |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Look over the oysters carefully for shells. Scald the milk and pour over the crackers, broken bread, salt, onion juice and butter substitute and mix. Put a layer of the moistened crackers and bread over the bottom of a greased baking pan, then a layer of oysters and cover the top with the bread and cracker mixture. Bake in medium oven until brown. Number of servings 25 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ FRIED SALMON ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Salmon | |20 lb.| | | Salt |2/3 c. | | | | Crumbs |5 c. | | | | Eggs |5 | | | | Milk |3/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender. Number of servings 50 Amount in one serving 2/3 lb. Calories in one serving______ Cost of one serving______ SALMON LOAF ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Salmon, 1 lb. cans |12 | | | | Bread crumbs |5 qt. | | | | Milk |3 qt. | | | | Eggs |16 | | | | Celery, diced |2 qt. | | | | Paprika |1 tsp. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the salmon, bread crumbs, celery, paprika and salt. Scald the milk and add to the beaten eggs. Add to the remaining ingredients and put into well-greased loaf pans. Bake in a moderate oven until the loaf is firm. This amount makes twenty-five pounds of mixture. Number of servings 96 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ SCALLOPED SALMON --------------------+-----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+-----------+-------+--------+---------+---------- Salmon, 1 lb. cans |10 | | | | Bread, broken |4 qt. | | | | Milk |4 qt. | | | | Bay leaves |1/8 c. | | | | Parsley sprigs |1/4 c. | | | | Onions | |1/8 lb.| | | Salt |1-1/2 tbsp.| | | | Butter substitute |1 c. | | | | Flour |2 c. | | | | Paprika |1/2 tsp. | | | | Crumbs |3 c. | | | | Butter substitute | |1/4 lb.| | | --------------------+-----------+-------+--------+---------+---------- Add the bay leaves, parsley and onion to the milk and bring to the boiling point. Melt the fat, add the flour and add to the milk, stirring rapidly. When the milk has thickened, strain out the seasonings and pour over the broken bread. Grease a scalloping pan and line with crumbs. Add a layer of salmon, then a layer of white sauce and bread, then a layer of salmon and another layer of white sauce. Cover with the buttered crumbs. Put in an oven to brown. Number of servings 60 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ MEAT SUBSTITUTES **CHEESE FONDUE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |6 qt. | | | | Broken bread |8 qt. | | | | Cheese | |5 lb. | | | Butter substitute |1/2 c. | | | | Eggs |36 | | | | Mustard |2 tbsp. | | | | Salt |3 tbsp. | | | | Paprika |2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Add the grated or chopped cheese, mustard, salt, paprika and fat to the broken bread. Scald the milk and add to the well-beaten egg yolks and pour over the above ingredients. Fold in the stiffly beaten egg whites and bake in a greased pan in a slow oven. Number of servings 75 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ **COTTAGE CHEESE CROQUETTES ---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Cottage cheese |6 qt. | | | | Bread crumbs |6 qt. | | | | Nut meats, chopped |6 c. | | | | Paprika |2 tbsp. | | | | Chopped onion |3/4 c. | | | | Chopped green pepper |2 c. | | | | Salt |3/4 c. | | | | Milk |1 to | | | | | 1-1/2 gal.| | | | Crumbs |4-1/2 c. | | | | Eggs |10 | | | | Milk |1-1/4 c. | | | | ---------------------+-----------+------+--------+---------+---------- Combine the cottage cheese and crumbs with the nut meats and seasonings. Add the milk and mix well. Using an eight-to-the-quart size ice-cream dipper, measure the mixture into croquettes. Mold, dip in a dipping mixture made of the eggs and one and a quarter cups of milk, then in crumbs. Fry in deep fat. Serve with a cream sauce. Number of servings 100 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ MACARONI AND CHEESE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Macaroni, broken |1 gal. | | | | Water |2 gal. | | | | Salt |1/4 c. | | | | Cheese | |2 lb. | | | Bread crumbs |1 c. | | | | Butter substitute |1/8 c. | | | | White sauce |6 qt. | | | | ----------------------+----------+------+--------+---------+---------- Cook the broken macaroni in boiling salted water until tender. Drain and pour cold water on the macaroni to separate. Make a white sauce and add to it the cheese and macaroni. Put in a well-greased baking pan and cover with buttered crumbs. Number of servings 50 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ RICE AND CHEESE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice |5 c. | | | | Water |5 qt. | | | | Salt |1/4 c. | | | | Milk |2-1/2 qt. | | | | Flour |1 c. | | | | Cheese | |2 lb. | | | Paprika |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the rice in boiling salted water until tender. Make a white sauce of the flour and milk and add the chopped or ground cheese and paprika. Combine with the rice and pour into baking pan. Put in a hot oven to brown. A part of the cheese may be reserved and sprinkled over the top if desired. Number of servings 40 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ RICE AND NUT LOAF ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice, before cooking |4 qt. | | | | Stock or liquid |2 gal. | | | | Milk |1-1/2 gal.| | | | Nut meats, chopped |2 qt. | | | | Green peppers |12 | | | | Eggs |30 | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the rice in the boiling salted stock. As the rice absorbs the stock, add the milk gradually, to avoid curdling. When the rice is tender, remove from the fire and add the chopped nuts, peppers and beaten eggs. Grease loaf pans and fill with the rice mixture. The loaf pans should be set in a pan of hot water to avoid over-baking the bottom of the loaf, thus forming a hard crust. Serve with a cream or tomato sauce. Number of servings 192 Amount in one serving 4 oz. Calories in one serving______ Cost of one serving______ EGG CUTLETS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs, hard cooked |4 doz. | | | | Flour |3 c. | | | | Milk |2 qt. | | | | Butter substitute |1/3 c. | | | | Salt |1/3 c. | | | | Bread crumbs |1 qt. | | | | Eggs |4 | | | | Milk |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Make a stiff white sauce of the flour, milk, butter substitute and salt. Hard cook the eggs, peel and chop, and add to the white sauce and cool. When cold mold in the shape of a cutlet and dip in dipping mixture made of the eggs and milk, and then in crumbs and fry in deep fat. Use an ice-cream dipper to keep the servings uniform in size. Number of servings 48 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ **SCRAMBLED EGGS AND HAM ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs |96 | | | | Milk |3 qt. | | | | Butter substitute |1-1/2 c. | | | | Salt |1/4 c. | | | | Ham, cubed |4 to 6 c. | | | | ----------------------+----------+------+--------+---------+---------- Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a skillet or kettle, pour in the egg mixture, and cook at a low temperature. Number of servings 48 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______ MEAT SAUCES MUSTARD SAUCE ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Sugar |2 tbsp. | | | | Salt |2 tsp. | | | | Paprika |1 tsp. | | | | Vinegar |1/2 c. | | | | Oil |1 c. | | | | Mustard | |1/4 lb.| | | Mayonnaise dressing |3-1/2 c. | | | | ----------------------+---------+-------+--------+---------+---------- Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil gradually, stirring well. Combine with the mayonnaise. This is a very strong flavored sauce and only a small amount is necessary for a serving. This makes five and a quarter cups of sauce. Number of servings 250 Amount in one serving 1 tsp. Calories in one serving______ Cost of one serving______ TARTARE SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Mayonnaise |1 qt. | | | | or | | | | | (Cooked salad dressing|1 qt.) | | | | Pickles, chopped |1 c. | | | | Onions, chopped |2 tbsp. | | | | Parsley, chopped |2 tbsp. | | | | Vinegar |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Chop the pickles, onions and parsley and add to the dressing. Thin with the vinegar. This makes five and a half cups of sauce. Number of servings 90 Amount in one serving 1 tbsp. Calories in one serving______ Cost of one serving______ TOMATO SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes, #10 can |1 | | | | Stock, meat stock |1 gal. | | | | Celery salt |2 tbsp. | | | | Carrots, chopped |1/2 c. | | | | Onion |1/4 c. | | | | Bay leaf |4 | | | | Parsley, chopped |1/4 c. | | | | Flour |3 c. | | | | Salt |3 tbsp. | | | | Fat |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Add the seasonings to the boiling stock and tomato and cook until soft. Melt the fat, stir in the flour and make a paste with the hot liquid and add to the remainder of the liquid. Strain to remove the chopped vegetables. Number of servings 192 Amount of one serving 2 tbsp. Calories in one serving______ Cost of one serving______ WHITE SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |2 gal. | | | | Flour |4 c. | | | | Egg yolks |3 | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk, stirring constantly. When thickened add the egg yolks and salt. Total volume 2 gal. Total calories Total cost VEGETABLES CREAMED ASPARAGUS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Asparagus, 15 oz. can |10 | | | | White sauce |1 gal. | | | | Butter substitute |1/4 c. | | | | Salt |3 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Make a white sauce, using the liquor from the asparagus as part of the liquid. Heat the asparagus with the salt and butter substitute and add to the white sauce. Number of servings 58 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED FRESH ASPARAGUS ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Asparagus | |9 lb. | | | Butter substitute | |3/8 lb.| | | Salt |3 tbsp. | | | | White sauce |4-1/2 qt.| | | | ----------------------+---------+-------+--------+---------+---------- Wash the asparagus and cut in two-inch pieces. Cook in boiling water until tender and drain. Combine with the white sauce, salt and butter substitute. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ FRESH ASPARAGUS ON TOAST ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Asparagus | |12 lb.| | | Salt |1/2 c. | | | | Butter substitute | |2 lb. | | | Toast |60 slices | | | | ----------------------+----------+------+--------+---------+---------- Wash the asparagus. Do not break the stalks except when they are very long. Tie in bundles and put in a kettle of boiling salted water to cook, so placing the bundles that the tops stand out of water. The steam from the boiling water will serve to cook the tops. When the asparagus is tender, drain. Place the stalks on a slice of toast and moisten the toast with one tablespoon of hot water and two tablespoons of melted fat. The number of stalks of asparagus will be determined by the size and length of the individual stalks. From twelve pounds, sixty servings should be obtained. Number of servings 60 Amount in one serving 1 slice of toast with asparagus Calories in one serving______ Cost of one serving______ BAKED BEANS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beans |4 qt. | | | | Soda |1/4 c. | | | | Molasses |1 c. | | | | Sugar |1/2 c. | | | | Mustard |2 tsp. | | | | Paprika |2 tsp. | | | | Salt |6 tbsp. | | | | Bacon fat or scraps | |1 lb. | | | or | | | | | Ham fat | | | | | ----------------------+----------+------+--------+---------+---------- Soak the beans twelve hours or more. Add the soda and boil until almost tender. Drain, add the seasonings, the fat and three quarts of water and bake in a medium oven until the beans are tender and well browned. Number of servings 75 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Lima beans |6 qt. | | | | Water |6 qt. | | | | Pimentos, 8 oz. cans |2 | | | | Bacon fat |2 c. | | | | Onions | |1-1/2 lb.| | | Salt |1/3 c. | | | | Paprika |3 tbsp. | | | | Green peppers |1-1/2 c.| | | | Molasses |1/4 c. | | | | Corn syrup |1 c. | | | | ---------------------+--------+---------+--------+---------+---------- Soak the lima beans in water over night. Drain and cook them in the six quarts of boiling salted water until almost tender. Add the remaining ingredients to the beans and pour into baking pans. Bake in a medium oven until the beans are tender and brown. The green peppers may be reserved and used as a garnish on top of the baking pans as they come out of the oven, if desired. Number of servings 150 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ STRING BEANS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- String beans, #10 can |1 | | | | Bacon drippings |1/2 c. | | | | Salt |2 tbsp. | | | | Paprika |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Open the can of beans and unless there is an excess of liquid do not drain. Add the seasonings and heat. Number of servings 26 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED BEETS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beets | |8 lb. | | | Butter substitute |1 c. | | | | Salt |1/8 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the beets and steam or boil until tender. Remove the skin, cube or slice, reheat, salt and pour the fat over them. Number of servings 36-54 Amount in one serving 1/3-1/2 c. Calories in one serving______ Cost of one serving______ CABBAGE IN VINEGAR ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | Butter substitute |1/2 c. | | | | Vinegar |1 c. | | | | Salt |1/4 c. | | | | Paprika |1 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Remove the outer leaves of the cabbage and cut in eighths. Cook the cabbage in boiling salted water until tender. Avoid over-cooking to keep the cabbage from discoloring and from becoming strong in flavor. Drain off the water and add the butter substitute, vinegar and paprika. Number of servings 48 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED CABBAGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | Butter substitute | |1 lb. | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Remove the outer leaves of the cabbage and cut the heads in eighths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the cabbage from discoloring and from developing a strong flavor. Drain off the water and add the butter substitute. Number of servings 48 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED CABBAGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | White sauce |3 qt. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the cabbage and cut into eighths. Do not shred. Cook in boiling salted water until tender. Drain and cover with the white sauce. Number of servings 48 Amount of one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED CARROTS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots, diced |2 gal. | | | | Salt |1/4 c. | | | | Butter substitute |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Pare and dice the carrots. Cook in boiling salted water to cover until tender. Add the butter substitute and serve. Number of servings 56 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED CARROTS AND PEAS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots, diced |1 gal. | | | | Peas, #2 cans |5 | | | | Butter substitute |3/4 c. | | | | Salt |3 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the diced carrots in boiling salted water until tender. Drain and combine with the peas which have been heated in their own liquid, the butter substitute and the salt. Number of servings 52 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED CARROTS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots | |10 lb.| | | Salt |1/2 c. | | | | Water |5 qt. | | | | White sauce |1 gal. | | | | Butter substitute |2/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash, scrape or pare, and dice the carrots. Cook in boiling water until tender. Drain and mix with the white sauce and butter substitute. Number of servings 60 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED CELERY ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Celery, chopped |5 qt. | | | | Salt |6 tbsp. | | | | Cream sauce |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Wash and clean the celery and cut in three-fourths inch lengths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the discoloration of the celery. When tender, drain, and combine with the white sauce. Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CORN PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Corn, #2 cans |4 | | | | Sugar |2 tbsp. | | | | Bread crumbs |2 c. | | | | Salt |1 tbsp. | | | | Eggs |8 | | | | Milk |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Scald the milk and add to the corn, sugar, salt, bread crumbs and well-beaten egg. Pour the mixture into individual ramekins or a baking pan. Place in a pan of water and bake in a medium oven until the custard has set. Serve hot. Number of servings 54 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CORN WITH GREEN PEPPERS AND PIMENTOS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Corn, #2 cans |20 | | | | Butter substitute | |1 lb. | | | Salt |6 tbsp. | | | | Pimento, chopped |2 c. | | | | Green peppers, chopped|2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the corn, butter substitute, salt, pimento, green pepper and heat. Number of servings 144 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ **SCALLOPED CORN ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Milk |2 qt. | | | | Butter substitute |1/2 c. | | | | Onion, grated | |1/8 lb.| | | Salt |1 tbsp. | | | | Broken bread |4 qt. | | | | Broken crackers |2 qt. | | | | Corn, #2 cans |3 | | | | ---------------------+----------+-------+--------+---------+---------- Heat the milk, butter substitute and onion. Add the salt and pour over the crackers and bread. Cover a greased baking pan with the bread and cracker mixture, then with a layer of corn, and finally a layer of the crackers and bread. Bake in a hot oven until brown. Number of servings 46 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **SUCCOTASH ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lima beans |1-1/2 qt. | | | | Corn, #2 cans |8 | | | | Butter substitute |1 c. | | | | Salt |1/4 c. | | | | Onion, grated |2 tbsp. | | | | Paprika |1/2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Soak the beans over night in cold water to cover. Drain, cover with boiling water and cook until tender. Mix the beans with the corn, which has been heated, add the seasonings and butter substitute. Number of servings 70 Amount in one serving between 1/3 and 1/2 c. Calories in one serving______ Cost of one serving______ FRIED EGGPLANT ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggplant | |14 lb.| | | Water |2 gal. | | | | Salt |6 c. | | | | Eggs |8 | | | | Milk |1 c. | | | | Crumbs, sifted |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Cut the eggplant in thin slices and pare. Soak it in the strong salt water about two hours. Make a dipping mixture by beating the eggs and milk together. Dip the eggplant in this mixture and then in the crumbs and fry in deep fat. Number of servings 56 Amount in one serving 2-3 slices Calories in one serving______ Cost of one serving______ BUTTERED ONIONS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Onions | |10 lb.| | | Salt |1/2 c. | | | | Water |6 qt. | | | | Butter substitute |1/2 c. | | | | Paprika |1/2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add the butter substitute and paprika. Number of servings 24 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED ONIONS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Onions | |10 lb.| | | Salt |1/2 c. | | | | Water |6 qt. | | | | White sauce |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add to the white sauce. Number of servings 40 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BUTTERED PEAS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peas, #2 cans |10 | | | | Butter substitute |1/2 c. | | | | Salt |2 tbsp. | | | | Sugar |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Open the peas and unless there is an excess of liquid do not drain. Add the seasonings and heat. Number of servings 60 Amount in one serving between 1/3 and 1/2 c. Calories in one serving______ Cost of one serving______ CREAMED PEAS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peas |2 gal. | | | | Salt |1/8 c. | | | | White sauce |1 gal. | | | | Butter substitute |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Open the peas and drain, reserving the juice to use as part of the liquid in making the white sauce. When using the juice of the peas, care should be taken not to add it to the white sauce until just before combining with the peas, to avoid curdling. Number of servings 84 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BROWNED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, pared | |30 lb.| | | Salt |1/4 c. | | | | Fat |1 qt. | | | | Stock |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Steam or boil the potatoes until almost done. Place the partially cooked potatoes in a roasting pan and pour the fat and hot salted stock over them. Bake in a hot oven until the potatoes are brown, basting or turning as is necessary. Number of servings 90 Amount in one serving 1/3 lb. Calories in one serving______ Cost of one serving______ STEAMED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, after paring| |15 lb.| | | White sauce |3 qt. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Steam or boil the potatoes until tender. Drain and add the white sauce. If steamed, the salt may be sprinkled on the top of the potatoes. If boiled, add the salt to the boiling water. Number of servings 66 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ FRENCH FRIED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, after paring| |10 lb.| | | Salt |1/8 c. | | | | ----------------------+----------+------+--------+---------+---------- Cut the potatoes. Dry on a cloth. Put in a basket and fry in deep fat until brown. Drain and empty on to a brown paper and sprinkle with salt. Number of servings 30 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______ MASHED POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Potatoes, pared | |15 lb.| | | Milk, scalded |1-1/2 qt. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Steam or boil the potatoes until done. Mash thoroughly and add the scalded milk and salt. Beat until light. Number of servings 66 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ PARSLEY BUTTERED POTATOES ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Potatoes, pared | |30 lb. | | | Parsley, chopped |2-2/3 c.| | | | Salt |1/4 c. | | | | Butter substitute | |1-1/3 lb.| | | ---------------------+--------+---------+--------+---------+---------- Steam or boil the potatoes until tender. When done, put the potatoes into a shallow kettle, pour the butter substitute and salt over them and sprinkle them with parsley. Shake the kettle vigorously to get the potatoes covered with the fat and parsley. This may be accomplished more easily if only a few potatoes are prepared at a time. Number of servings 90 Amount in one serving 1/3 lb. Calories in one serving______ Cost of one serving______ **SCALLOPED POTATOES ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Potatoes, steamed, | | | | | sliced |4 gal. | | | | White sauce |1-1/2 gal.| | | | Onion, grated | |1/2 lb.| | | Salt |1/2 to | | | | | 3/4 c. | | | | Crumbs |2 c. | | | | Butter substitute |1/2 c. | | | | ---------------------+----------+-------+--------+---------+---------- Grease a scalloping pan. Cover with a layer of potatoes, then with white sauce to which the onion and salt have been added. Add another layer of potato and white sauce and cover with buttered crumbs. Bake until brown. Number of servings 96 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ STUFFED BAKED POTATOES ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Potatoes |12 |4-3/4 lb.| | | Butter substitute |1/8 c. | | | | Salt |2 tbsp. | | | | Egg whites |3 | | | | Milk |1 c. | | | | Paprika |1/4 tsp.| | | | Chopped pimento |1/8 c. | | | | Chopped parsley |1/4 c. | | | | ---------------------+--------+---------+--------+---------+---------- Bake smooth, medium-sized potatoes until done. Remove them from the oven, and inserting a knife, cut a cap from side. Scoop out the inside of the potatoes, mash or run through a ricer and add the milk, seasonings, fat, chopped pimento and parsley. Lastly, fold in the beaten egg whites. Fill the potato shells with the seasoned mixture and brown in a hot oven. Number of servings 12 Amount in one serving 1 Calories in one serving______ Cost of one serving______ GLAZED SWEET POTATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sweet potatoes | |50 lb.| | | Sugar, brown |1 qt. | | | | Water |2 qt. | | | | Butter substitute | | | | | or bacon fat |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Steam and peel the potatoes. If a vegetable parer is available, the potatoes may be put through the machine before steaming. When done, put in shallow baking pans and pour a syrup made of the sugar, water and melted fat over them. Brown in a hot oven. Number of servings 100 Amount in one serving 1/2 lb. Calories in one serving______ Cost of one serving______ RICE CROQUETTES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice |5 c. | | | | Milk |3 qt. | | | | Water |1-1/2 qt. | | | | Salt |2 tbsp. | | | | Eggs |20 | | | | Butter substitute |1/2 c. | | | | Bread crumbs |4 c. | | | | Eggs |6 | | | | Milk |3/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the rice in the milk and water until tender. Remove from fire and add well-beaten eggs, salt and butter substitute. Turn into shallow pans to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in deep fat. If desired the dipping mixture and crumbs may be omitted and the mixture molded with an ice-cream dipper and dropped at once into the hot fat. Serve with jelly, jam or syrup. Number of servings 65 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ MASHED RUTABAGAS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rutabagas | |15 lb.| | | Butter substitute |1 c. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Pare the rutabagas, steam until tender and mash. Season with the butter or butter substitute, and salt. Number of servings 60 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ SPINACH AND EGG ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Spinach, #10 cans |2 | | | | Vinegar |1/2 c. | | | | Salt |1/4 c. | | | | Eggs |6 | | | | ----------------------+----------+------+--------+---------+---------- Add the salt and vinegar to the spinach and heat. Hard cook the eggs and slice them. When the spinach is hot spread in steam table or scalloping pans, and arrange the sliced, hard-cooked eggs in rows on top of the spinach. Sliced lemon may be used in place of the egg. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **SCALLOPED TOMATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes, #10 cans |2 | | | | Broken bread |4 qt. | | | | Sugar |1 c. | | | | Salt |1/4 c. | | | | Grated onion |1/4 c. | | | | Crumbs |2 c. | | | | Butter substitute |1/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Add the onion, sugar and salt to the tomatoes and heat. Pour over the broken bread, which has been put in the bottom of a baking pan. Cover with buttered crumbs and brown in the oven. Number of servings 56 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **STEWED TOMATOES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes, #10 cans |2 | | | | Broken bread |2 qt. | | | | Sugar |1 c. | | | | Salt |3 tbsp. | | | | Grated onion |1/4 c. | | | | Butter substitute |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Heat the tomatoes with the seasonings. Add the broken bread just before serving. Number of servings 65 Amount in one serving, between 1/3 and 1/2 c. Calories in one serving______ Cost of one serving______ BREADS BAKING-POWDER BISCUITS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |6 qt. | | | | Baking powder |1-1/2 c. | | | | Salt |1/4 c. | | | | Shortening |3 c. | | | | Milk |2-3/4 qt. | | | | ----------------------+----------+------+--------+---------+---------- Mix and sift the dry ingredients. Rub in the shortening lightly with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary, due to differences in the flour. Put the dough on to a floured board and roll three quarters of an inch in thickness. To obtain one hundred and eighty biscuits, use a cutter two and one half inches in diameter. Number of servings 90 Amount in one serving 2 Calories in one serving______ Cost of one serving______ BAKING-POWDER CINNAMON ROLLS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |6 qt. | | | | Baking powder |1-1/2 c. | | | | Salt |4 tbsp. | | | | Shortening |3 c. | | | | Milk |2-3/4 qt. | | | | Raisins |2 c. | | | | Cinnamon |1/4 c. | | | | Sugar |2 c. | | | | Butter substitute |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Make a baking-powder biscuit dough. Roll to one third of an inch thickness, making the dough rectangular in shape. Mix the cinnamon and sugar and spread over the rolled dough. Sprinkle with the raisins, dot with the fat and, starting with the longer side, roll up the dough. Cut off rolls half an inch in thickness and bake in a hot oven. These rolls may be improved by adding a teaspoon of boiled frosting to the top of each before serving. Number of servings 120 Amount in one serving 1 roll Calories in one serving______ Cost of one serving______ **BACON MUFFINS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |5 qt. | | | | Baking powder |3/4 c. | | | | Salt |2 tbsp. | | | | Sugar |3 c. | | | | Milk |2-1/2 to | | | | | 2-3/4 qt.| | | | Bacon fat |1/2 c. | | | | Eggs |8 | | | | Bacon, cooked |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the fat and bacon pieces last. Bake in well-greased muffin pans. Number of servings 96 Amount in one serving 1/4 c. batter Calories in one serving______ Cost of one serving______ CORN-MEAL MUFFINS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |10 c. | | | | Corn meal |10 c. | | | | Sugar |2 c. | | | | Salt |2 tbsp. | | | | Baking powder |1 c. | | | | Milk |3-1/4 qt. | | | | Eggs |10 | | | | Butter substitute |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients. Beat the eggs and add to the milk. Combine the dry and liquid ingredients. Add the melted fat. Put in well-greased muffin tins and bake in a hot oven. This may be baked in sheets as corn bread. Number of servings 96 Amount in one serving 1/3 c. batter Calories in one serving______ Cost of one serving______ **CRUMB MUFFINS ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Flour |2-1/2 qt. | | | | Sugar |3 c. | | | | Crumbs |2-1/2 qt. | | | | Baking powder |3/4 c. | | | | Salt |2 tbsp. | | | | Eggs |8 | | | | Milk |3-1/2 to | | | | Butter substitute | 4 qt. |1/4 lb.| | | ---------------------+----------+-------+--------+---------+---------- Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the melted fat last. Bake in well-greased muffin tins. Number of servings 120 Amount in one serving 1/4 c. batter Calories in one serving______ Cost of one serving______ **DARK BRAN MUFFINS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |1-1/2 qt. | | | | Cake crumbs |1 qt. | | | | Bran |3-1/2 qt. | | | | Soda |1/4 c. | | | | Salt |3 tbsp. | | | | Milk, sour |2-1/2 qt. | | | | Molasses |3 c. | | | | Eggs |4 | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients. Beat the eggs, add the milk and molasses and combine with the dry ingredients. Bake in well-greased muffin pans, in a hot oven. Number of servings 90 Amount in one serving 1/4 c. batter Calories in one serving______ Cost of one serving______ GRAHAM MUFFINS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour | 10 c. | | | | Flour, graham | 10 c. | | | | Sugar | 3 c. | | | | Baking powder | 3/4 c. | | | | Salt | 2 tbsp. | | | | Eggs | 8 | | | | Milk |3-1/4 to | | | | Butter substitute, | 3-1/2 qt.| | | | melted |2/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Prepare as for plain muffins. Number of servings 96 Amount in one serving 1/3 to 1/2 c. batter Calories in one serving______ Cost of one serving______ PLAIN MUFFINS ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Sugar |3/4 qt. | | | | Flour |5 qt. | | | | Baking powder |3/4 c. | | | | Salt |2 tbsp. | | | | Eggs |8 | | | | Milk |3-1/4 to | | | | Butter substitute, | 3-1/2 qt.| | | | melted | |1/4 lb.| | | ---------------------+----------+-------+--------+---------+---------- Mix and sift the dry ingredients. Beat the eggs, add the milk and pour the liquid over the dry ingredients. Add the melted fat and pour the mixture into well-greased muffin tins to bake. Number of servings 96 Amount in one serving 1/4 to 1/3 c. batter Calories in one serving______ Cost of one serving______ RAISED MUFFINS ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Milk, scalded |2 qt. | | | | Water, cold |2 qt. | | | | Egg yolks |6 | | | | Sugar |2 c. | | | | Butter substitute |1 c. | | | | Salt |3 tbsp. | | | | Yeast | |1/4 lb.| | | Water, lukewarm |1 qt. | | | | Flour |10 to | | | | | 12 qt. | | | | ---------------------+----------+-------+--------+---------+---------- Scald the milk. Soften the yeast in the lukewarm water and add to the remaining water and scalded milk. Add the egg yolks, sugar, fat and salt and flour to make a soft dough. Let rise. Beat well and fill very well-greased muffin tins half full. Let rise. Bake in a hot oven. Number of servings 216 Amount in one serving 1/5 c. dough Calories in one serving______ Cost of one serving______ **BROWN BREAD ---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Stale cake or bread |1 qt. | | | | Cold water |7 c. | | | | Molasses |1 c. | | | | Corn meal |3 c. | | | | Graham flour |6 c. | | | | Soda |1-1/2 tbsp.| | | | Raisins |1 c. | | | | Salt |1 tbsp. | | | | ---------------------+-----------+------+--------+---------+---------- Soak the stale bread or cake in the cold water until soft. Add the molasses and the dry ingredients. Mix well and put into a well-greased pan and steam from two to three hours until done. The length of time for steaming depends on the size of the can. Number of servings 50 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ NUT BREAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour | 3 qt. | | | | Baking powder | 3 tbsp. | | | | Nuts | 1 qt. | | | | Salt | 1/2 tsp. | | | | Sugar | 1 qt. | | | | Milk | 1 qt. | | | | Eggs | 6 | | | | Butter substitute | 1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients, including the nuts. Add the milk to the beaten eggs. Combine by adding the liquid to the dry ingredients. Add the melted fat. Pour the mixture into greased loaf pans and let stand one half hour. Bake in a moderate oven. This will make four loaves, cutting 25 slices per loaf. Number of servings 100 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ CINNAMON ROLLS ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Sugar |2 c. | | | | Butter substitute |2 c. | | | | Water |2 qt. | | | | Milk |2 qt. | | | | Yeast | |1/4 lb.| | | Water |2 c. | | | | Flour |11-3/4 qt.| | | | Salt |1/2 c. | | | | Butter substitute |1-1/2 c. | | | | Fat, melted | |1/2 lb.| | | Sugar |5 c. | | | | Cinnamon |5 tsp. | | | | Raisins |2 c. | | | | ---------------------+----------+-------+--------+---------+---------- Follow the directions given under Parker House rolls for the method of mixing the dough. When the dough is ready, put on a well-floured board and roll out in a rectangular shape to about half an inch in thickness. Brush with melted fat and sprinkle with the mixed sugar, cinnamon and raisins. Commencing with the long side of the dough, make into a roll. Cut crosswise of the roll making slices half an inch in thickness. Place on a greased pan, let rise until they have doubled in size, and bake in a hot oven. Number of servings 24 dozen_ Amount in one serving 1-1/3 oz. per roll Calories in one serving______ Cost of one serving______ PARKER HOUSE ROLLS ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Sugar |2 c. | | | | Butter substitute |2 c. | | | | Water |2 qt. | | | | Milk |2 qt. | | | | Yeast | |1/4 lb.| | | Water, lukewarm |2 c. | | | | Flour |11 to | | | | | 12 qt. | | | | Salt |1/2 c. | | | | Butter substitute |1-1/2 c. | | | | ---------------------+----------+-------+--------+---------+---------- Scald the milk. Soften the yeast in the two cups of lukewarm water. Add the sugar and fat to the scalded milk and then add the two quarts of water. When the milk and water mixture is a little more than lukewarm add the yeast and five quarts of flour. Beat to smooth batter and let rise one hour. Then add the salt and the remainder of the flour. Beat on the machine or knead. Let rise one hour. When the dough is light, cut into small pieces, getting twelve rolls from each pound of dough. With the palm of the hand, roll these pieces into smooth balls and place them in rows to rise. When they have again become light, roll the balls flat, with a rolling pin or stick, brush with melted fat, fold over and put in pans to rise. When they have doubled in size, bake in a hot oven until well browned. The tops may be brushed with melted fat, when they come from the oven. Number of servings 24 dozen Amount in one serving 1-1/3 oz. Calories in one serving______ Cost of one serving______ WHITE BREAD ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Yeast | |1/4 lb.| | | Water, lukewarm |1 pt. | | | | Milk, scalded |2 qt. | | | | Fat |1 c. | | | | Sugar |1 c. | | | | Cold water |2 qt. | | | | Flour |13 to | | | | | 14 qt. | | | | Salt |1/4 c. | | | | ---------------------+----------+-------+--------+---------+---------- Soften the yeast in the pint of water. Scald the milk and add the fat, sugar and cold water. When the liquid is lukewarm, add the yeast and mix to a sponge with a part of the flour. It will require about six quarts. Let rise one hour and add salt and work to a stiff dough with the remainder of the flour. Let rise again about one hour. Cut into loaves of two pounds each. Place in well-greased pans, let rise and bake about one hour. This makes twelve one and three quarter pound loaves, after baking. Number of servings 12 loaves Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ SANDWICHES COTTAGE CHEESE SANDWICH FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cottage cheese | |4 lb. | | | Green peppers, chopped|2 c. | | | | Nuts, chopped |2 c. | | | | Mayonnaise |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Add the chopped green peppers, nuts and mayonnaise to the cheese and mix. This amount makes three and one half quarts. From a one-pound loaf of bread, sixteen sandwich slices may be obtained. Number of servings 84 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______ EGG SANDWICH FILLING ---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Eggs, hard cooked |2 doz. | | | | Crumbs, sifted |1 c. | | | | Salt |2 tsp. | | | | Mayonnaise |3 c. | | | | Lemon juice |1-1/2 tbsp.| | | | ---------------------+-----------+------+--------+---------+---------- Hard cook the eggs, cool and chop. Mix with the remaining ingredients. This amount makes two quarts, and will fill forty-eight sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained. Number of servings 48 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______ FRUIT SANDWICH FILLING ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Raisins | |1 lb. | | | Figs | |1/2 lb.| | | Sugar |1-1/2 c. | | | | Flour |1 tbsp. | | | | Cold water |1/4 c. | | | | Orange juice |1/2 c. | | | | Lemons, juice and | | | | | grated rind |2 | | | | ---------------------+----------+-------+--------+---------+---------- Chop the raisins and figs and combine with the flour and sugar. Add the orange juice, lemon juice and water and cook in a double boiler or steamer until thick. This amount will make three and three fourths cups of filling and will fill twenty-five sandwiches, using two full slices of bread. Number of servings 25 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______ **HAM SANDWICH FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Ham, boiled or baked | |3 lb. | | | (left-over) | | | | | Pickles, chopped |2 c. | | | | Bread crumbs, sifted |3 c. | | | | Mayonnaise |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Chop the ham and pickles and mix with the bread crumbs and mayonnaise. This amount will make three quarts. One cup of mixture will fill six sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained. Number of servings 72 Amount in one serving 1/6 c. Calories in one serving______ Cost of one serving______ SALADS CABBAGE SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cabbage | |8 lb. | | | Pimentos, chopped |1 c. | | | | Pickles, chopped |3 c. | | | | Green peppers, chopped|1 c. | | | | Boiled dressing |1-1/2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Shred the cabbage and let soak in cold water one hour or more. Drain off the water and mix cabbage with the other ingredients. Number of servings 108 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CARROT AND RAISIN SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Carrots | |4 lb. | | | Raisins |2-1/2 qt. | | | | Salad dressing, | | | | | mayonnaise |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Wash, pare or scrape the carrots and chop until fine. Add the raisins and salad dressing to the carrots and mix. Serve on lettuce. Number of servings 54 Amount of one serving 1/3 c. Calories in one serving______ Cost of one serving______ **COMBINATION VEGETABLE SALAD -----------------------+---------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST -----------------------+---------+------+--------+---------+---------- Peas |2 qt. | | | | Cooked beets, diced or | | | | | cooked carrots, diced|2 qt. | | | | Celery, cut fine |2 qt. | | | | French dressing |1 qt. | | | | -----------------------+---------+------+--------+---------+---------- Dice the beets or carrots very fine. Drain the peas. Marinate the vegetables in three separate containers. Do not mix them together. Heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct. Number of servings 64 Amount in one serving 2 tbsp. of each vegetable Calories in one serving______ Cost of one serving______ **POTATO SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Boiled potatoes |10 qt. | | | | Celery |2 qt. | | | | Salt |1/4 c. | | | | Paprika |1 tsp. | | | | French dressing |1 qt. | | | | Chopped parsley |1 c. | | | | Pimentos, 15 oz. can |1 | | | | Onions |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf. Number of servings 120 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ TOMATO JELLY SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tomatoes |3 qt. | | | | Cloves |1/8 c. | | | | Bay leaves |10 | | | | Salt |1 tsp. | | | | Soda |1/4 tsp. | | | | Cayenne |1/8 tsp. | | | | Gelatin |6 tbsp. | | | | Cold water |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water. Strain and pour into molds. Let set and serve on lettuce with mayonnaise. Number of servings 25 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ VEGETABLE GELATIN SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gelatin |1/2 c. | | | | Cold water |2 c. | | | | Sugar |2 c. | | | | Boiling water |2 qt. | | | | Salt |4 tsp. | | | | Shredded cabbage |4 c. | | | | Lemon juice |3/4 c. | | | | Mild vinegar |2 c. | | | | Celery, diced |2 qt. | | | | Red pepper, cut fine |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Soften the gelatin in the cold water. Add to the boiling water, in which the sugar and salt have been dissolved. After the gelatin has cooled and just started to set, add the mild vinegar, lemon juice and the vegetables. Pour into molds or into a shallow pan to cool and set. Serve on a lettuce leaf with salad dressing. Number of servings 54 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ APPLE AND CELERY SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples |4 qt. | | | | Celery |1-1/2 qt. | | | | Dates, chopped |2 c. | | | | Salad dressing |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Pare and dice the apples and mix with the chopped dates. Cut the celery fine and add to the apples and dates. Mix with the salad dressing and serve on lettuce. In case there is danger of the apples turning dark, they may be covered with salt water or water containing a little vinegar, while they are being pared and diced. Number of servings 44 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BANANA SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Bananas |20 | | | | Nuts, chopped |1-1/3 c. | | | | Salad dressing |2-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Cut the bananas in halves crosswise and roll in the chopped nuts until well coated. Place half a banana on a lettuce leaf. Serve with a tablespoon of salad dressing. Number of servings 40 Amount in one serving 1/2 banana Calories in one serving______ Cost of one serving______ FRUIT SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pineapple, diced |2 qt. | | | | Oranges, diced |3 qt. | | | | Celery, diced |2 qt. | | | | Salad dressing |3-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Dice the oranges and pineapple and cut the celery fine. Drain the fruit and mix with the celery. Serve on a lettuce leaf with one tablespoon of dressing on top. Number of servings 54 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ GRAPEFRUIT SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Grapefruit, size 70 |14 | | | | Celery, cut fine |1 qt. | | | | French dressing |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Peel the grapefruit and remove the fruit in whole sections from the connecting tissue. Arrange three whole sections of the fruit, one on top of the other, on a lettuce leaf, and put a teaspoon of finely cut celery at each side of the sections. Put one scant teaspoon of French dressing over each salad. Number of servings 50 Amount in one serving 3 sections Calories in one serving______ Cost of one serving______ COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cheese |1 gal. | | | | Cream |6 c. | | | | Salt |4 tsp. | | | | Celery, chopped |1 qt. | | | | Green pepper, chopped |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the cheese with the cream and salt. More cream may be necessary to moisten the cheese if it is very dry. Add celery and green pepper and serve on a lettuce leaf. Number of servings 64 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ PRUNE AND COTTAGE CHEESE SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes, 40--50 size | |3 lb. | | | Cottage cheese |6 c. | | | | Sour cream |1 c. | | | | Salt |1 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Soak the prunes over night and cook until soft. Cool. Remove the seeds by cutting one side of the prunes lengthwise, being careful not to mash the prunes. Season the cheese with the salt, mix with the cream, and fill the prunes, using 2 teaspoons of cheese which have been rolled into a ball, for each prune. Salad dressing may be served with the prunes if desired. Number of servings 48 Amount in one serving 3 stuffed prunes Calories in one serving______ Cost of one serving______ DEVILED EGG SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs | 24 | | | | Salt | 2 tsp. | | | | Vinegar | 1/2 c. | | | | Mayonnaise | 1/2 c. | | | | Mustard | 1 tsp. | | | | Paprika | 1 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. Cream the yolks together with the mayonnaise and seasonings and refill the whites of the eggs. Serve half an egg on a lettuce leaf and garnish with a pickle cut in halves. Number of servings 48 Amount in one serving 1/2 egg Calories in one serving______ Cost of one serving______ CHICKEN SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chicken, diced |1 qt. | | | | Celery, diced |1 qt. | | | | Mayonnaise |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the chicken and celery lightly with two thirds of the mayonnaise. Serve on a lettuce leaf and garnish with the remaining mayonnaise. Lemon, hard-boiled egg and capers may also be used as garnish for chicken salad. Number of servings 16 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ LOBSTER SALAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lobster, 1 lb. can |4 | | | | Celery, diced |6 qt. | | | | Mayonnaise dressing |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Open the cans of lobster and look over. Avoid breaking up into shreds or very small pieces. Mix with the celery and the mayonnaise and serve on a lettuce leaf. Number of servings 64 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BOILED DRESSING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cornstarch |1-1/2 c. | | | | Sugar |2 c. | | | | Milk |3 qt. | | | | Mustard |2 tbsp. | | | | Paprika |1/4 c. | | | | Salt |1 tsp. | | | | Vinegar |1-1/4 qt. | | | | Egg yolks |16 | | | | ----------------------+----------+------+--------+---------+---------- Mix and sift the cornstarch and sugar and add to the scalded milk. Mix the mustard, paprika and salt to a paste with some of the vinegar. Add the remainder of the vinegar to the thickened milk, then add the egg yolks, and cook until the eggs are done. Add the seasonings and cool. Total volume 4-3/4 qt Calories in one serving______ Cost of one serving______ FRENCH DRESSING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Salt |3 tbsp. | | | | Mustard |1/2 tsp. | | | | Paprika |1 tbsp. | | | | Pepper |1/2 tsp. | | | | Vinegar |2 c. | | | | Oil |4 c. | | | | Onion juice |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients and add enough vinegar to make a paste. Add to this the remainder of the vinegar and oil and beat thoroughly. Total volume 6 c. Calories in one serving______ Cost of one serving______ MAYONNAISE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Egg yolks |3 | | | | Vinegar |3/4 c. | | | | Oil |1 qt. | | | | Mustard |1 tsp. | | | | Powdered sugar |1 tsp. | | | | Paprika |1/2 tsp. | | | | Salt |1 tbsp. | | | | Red pepper |1/4 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Beat the egg yolks thoroughly, and add to them about two tablespoonfuls of vinegar and continue beating. Add the oil a little at a time until a thick emulsion has been formed, and then the oil and vinegar may be added alternately in larger amounts. The seasonings may be added dry, or a little of the vinegar reserved to mix to a paste with them. Total volume 5 c. Calories in one serving______ Cost of one serving______ THOUSAND ISLAND DRESSING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Mayonnaise |2-1/2 qt. | | | | Chili sauce |1 qt. | | | | Green peppers, chopped|1-2/3 c. | | | | Chives, chopped |3 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the chopped green peppers, chives and chili sauce with the mayonnaise and chill. Mayonnaise to be used for Thousand Island dressing should be very stiff. Total volume 3-3/4 qt. Calories in one serving______ Cost of one serving______ HOT DESSERTS AND SAUCES APPLE DUMPLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Flour |3 qt. | | | | Baking powder |1/4 c. | | | | Shortening |2 c. | | | | Salt |2 tbsp. | | | | Milk |1 to | | | | | 1-1/2 qt.| | | | Sugar, brown |4 c. | | | | Cinnamon |2 tsp. | | | | Apples, quartered |3-1/2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Rub shortening into the flour, baking powder and salt. Add milk to make a soft dough. Roll thin and cut in squares. Place about a half to three quarters of an apple, depending on size, in each square and sprinkle with about one and one half tablespoons of cinnamon and sugar mixed together. Fold the corners over the apples and bake in a moderate oven. Serve with a lemon or hard sauce. Number of servings 42 Amount in one serving 1 Calories in one serving______ Cost of one serving______ **BREAD PUDDING ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Scalded milk |2 qt. | | | | Broken bread |6 c. | | | | Sugar |2/3 c. | | | | Raisins | |1/2 lb.| | | Salt |1 tsp. | | | | Vanilla |1 tbsp. | | | | Eggs |5 | | | | ----------------------+---------+-------+--------+---------+---------- Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a water bath in a moderate oven until the custard sets. Serve with a vanilla sauce. Number of servings 25 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **BROWN BETTY ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples, chopped |4 qt. | | | | Crumbs |3 qt. | | | | Brown sugar |2-2/3 c. | | | | Cinnamon |1 tsp. | | | | Nutmeg |1/2 tsp. | | | | Water |2 qt. | | | | Lemon juice |2 tbsp. | | | | Butter substitute |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Cover the bottom of a baking pan with a layer of crumbs. Cover the crumbs with chopped apples. Mix sugar, cinnamon and nutmeg together and sprinkle one half of it over the apples. Add one half of the water and lemon juice mixed together. Repeat crumbs, apples, spices and liquid. Pour the melted fat on top. Bake and serve with lemon sauce. Number of servings 48 to 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **CHOCOLATE BREAD PUDDING ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Scalded milk |2 qt. | | | | Broken or cubed bread |6 c. | | | | Sugar |2/3 c. | | | | Eggs |5 | | | | Raisins | |1/2 lb.| | | Salt |1 tsp. | | | | Vanilla |1 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a pan of hot water in a moderate oven until the custard sets. Serve with a vanilla sauce. Number of servings 25 Amount in one serving between 1/3 and 1/2 c. Calories in one serving______ Cost of one serving______ CHOCOLATE SOUFFLÉ ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |2 c. | | | | Flour |3/4 c. | | | | Cocoa |1 c. | | | | Water |3-1/2 c. | | | | Egg yolks |8 | | | | Vanilla |1 tbsp. | | | | Egg whites |16 | | | | ----------------------+----------+------+--------+---------+---------- Mix the flour, sugar and cocoa and stir into the boiling water. When thickened add the egg yolks and vanilla. Cool. Fold this custard mixture into the stiffly beaten egg whites. Pour into a baking dish and put the dish into a pan of hot water. Bake in a moderate oven until done. Serve with whipped cream. Number of servings 25 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ COTTAGE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Butter substitute |3/4 c. | | | | Sugar |4 c. | | | | Eggs |5 | | | | Milk |3-1/2 c. | | | | Flour |2-1/4 qt. | | | | Baking powder |6 tbsp. | | | | Salt |2 tsp. | | | | Vanilla |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the sugar and fat. Add the well-beaten eggs and alternate the liquid and the dry ingredients. Bake. Serve with lemon, vanilla, fruit or chocolate sauce. Number of servings 80 Amount in one serving 1 square 2 in. × 2 in. Calories in one serving______ Cost of one serving______ FRITTERS ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Eggs |6 | | | | Sour cream |2 c. | | | | Sweet milk |1 c. | | | | Soda |1 tsp. | | | | Baking powder |3 tbsp. | | | | Salt |1 tsp. | | | | Flour |5 c. | | | | Sugar |1/2 c. | | | | Diced apples, } | | | | | or } | | | | | Diced oranges, } | | | | | or } | | | | | Diced Bananas, }--- |3 c. | | | | or } | | | | | Corn } | | | | | or } | | | | | Hominy } | | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients and wet ingredients separately and combine. Drop from a spoon into hot fat, using one and a half tablespoons per fritter. Number of servings 35 Amount in one serving 2 fritters Calories in one serving______ Cost of one serving______ FRUIT COBBLER ---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Flour |3 qt. | | | | Baking powder |1/2 c. | | | | Salt |1-1/3 tbsp.| | | | Shortening |1-1/2 c. | | | | Milk |1 to | | | | | 1-1/4 qt. | | | | Fruit, # 10 can |1 | | | | Cornstarch |1/2 c. | | | | Sugar |5 c. | | | | Water |2-1/2 qt. | | | | Lemon juice |1/4 c. | | | | ---------------------+-----------+------+--------+---------+---------- Crust: Rub shortening into well-mixed dry ingredients. Add milk sufficient for a soft dough and roll on a well-floured board. Make the dough the shape of the baking pan to be used. Fruit: Drain the fruit and heat the juice and water, adding the well-mixed sugar and cornstarch. When thickened add the fruit and lemon juice. Fill the bottom of the baking dish with the fruit and juice; cover with the dough and bake in a hot oven. Number of servings 80 Amount in one serving piece 1-1/2 in. × 2 in. with 1/4 c. fruit sauce Calories in one serving______ Cost of one serving______ GRAPENUT PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |7 qt. | | | | Grapenuts |4 c. | | | | Bread crumbs |2 c. | | | | Sugar |1-1/3 c. | | | | Eggs |16 | | | | Raisins |4 c. | | | | Salt |1/4 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Scald the milk and pour over the grapenuts and bread crumbs. Add the sugar, salt, beaten eggs and raisins to the bread crumbs and scalded milk. Pour into a baking pan and bake in water bath in a moderate oven until the custard sets. Number of servings 80 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CARROT PLUM PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar, brown |1-1/2 c. | | | | Suet, ground |1 c. | | | | Carrots, grated raw |3 c. | | | | Potatoes, grated raw |2 c. | | | | Lemon, grated rind | | | | | and juice |1 | | | | Flour |3 c. | | | | Soda |2 tsp. | | | | Nutmeg |1 tsp. | | | | Raisins |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Add the sugar and chopped suet to the grated carrot, potato and lemon juice. Mix the dry ingredients and combine with the above mixture. Add the raisins. Pour the mixture into a well-greased baking pan. Cover and steam for one to two hours. Individual steamed puddings may be made by filling greased ramekins half full of the dough and steaming. Avoid turning on too much steam when the pudding is first put into the steamer. Serve with vanilla sauce. Number of servings 25 Amount in one serving 1/3 c. of dough Calories in one serving______ Cost of one serving______ STEAMED MOLASSES PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Molasses |3 c. | | | | Soda |3 tsp. | | | | Eggs |3 | | | | Flour |4-1/2 c. | | | | Salt |1 tsp. | | | | Boiling water |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the molasses, eggs, salt and water and add the flour and soda. Mix well. This makes a very thin batter. Pour into a greased pan and steam from one to one and one half hours. Serve with an egg hard sauce. If the molasses is very dark and strong use one half molasses and one half corn syrup. Number of servings 25 Amount in one serving 1/3 c. of batter Calories in one serving______ Cost of one serving______ PRUNE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |1 gal. | | | | Cornstarch |2 c. | | | | Egg yolks |12 | | | | Salt |3 tbsp. | | | | Sugar |2 c. | | | | Vanilla |4 tsp. | | | | Prunes, after cooking | |4 lb. | | | Egg whites |12 | | | | Sugar |1-1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Scald the milk, mix and sift the cornstarch and sugar and add to the milk, stirring constantly. When the cornstarch has thickened add the egg yolks and salt. Pour this custard mixture over the prunes which have been seeded and placed in the bottom of a pudding pan. Spread the meringue and brown in the oven. Number of servings 60 Amount in one serving, between 1/3 to 1/2 c. Calories in one serving______ Cost of one serving______ PRUNECOT FILLING FOR SHORTCAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes, after cooking | |2 lb. | | | Dried apricots, after | | | | | cooking | |2 lb. | | | Sugar |1 qt. | | | | Lemon juice |6 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Seed the cooked prunes and mix with the apricots. Add the sugar and lemon juice and heat. This filling may be put between layers of shortcake dough and on top. Serve with whipped cream. Number of servings 27 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ SHORTCAKE --------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Flour |8 qt. | | | | Baking powder |1-3/4 c. | | | | Salt |3 tbsp. | | | | Sugar |1/2 c. | | | | Butter substitute | |2-3/4 lb.| | | Milk |3 qt. | | | | Butter |1 c. | | | | --------------------+---------+---------+--------+---------+---------- Mix and sift the dry ingredients. Rub in the shortening lightly, with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary due to differences in the flour. Put the dough on to a board and roll out to about one third inch in thickness. Cut out, using a cutter three inches in diameter. Brush the tops with melted fat and place one biscuit on top of the other; bake in a hot oven. When baked, the shortcakes break open easily. Serve with fruit between the halves and on top. Number of servings 144 Amount in one serving 1 short cake Calories in one serving______ Cost of one serving______ STRAWBERRY SHORTCAKE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Strawberries, after | | | | | hulling |6 qt. | | | | Sugar |2 to | | | | | 2-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Hull the strawberries and wash them in a colander. Crush slightly, add the sugar, and let stand half an hour or until the sugar dissolves. Number of servings 48 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CHOCOLATE RICE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice uncooked |4 c. | | | | Milk |5 qt. | | | | Sugar |4 c. | | | | Cocoa |1/2 c. | | | | Salt |2 tsp. | | | | Cinnamon |1/2 tsp. | | | | Egg whites |16 | | | | Sugar |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the rice in the scalded milk. When the rice is almost tender add the cocoa and sugar and finish cooking. Pour into a baking pan and spread with a meringue and brown in the oven. Number of servings 60 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ OLD-FASHIONED BAKED RICE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice |2 c. | | | | Raisins |1-2/3 c. | | | | Salt |1/2 tsp. | | | | Milk |5-1/2 qt. | | | | Sugar |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash the rice, pour over it the scalded milk and bake in a slow oven, stirring occasionally. When the rice is almost tender add the sugar, raisins and salt, and continue cooking. Number of servings 32 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ RICE WITH HARD SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rice |3 c. | | | | Water |6 qt. | | | | Salt |1 tsp. | | | | Raisins |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Cook the rice in boiling salted water until tender. Add the raisins and serve with hard sauce. Number of servings 36 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CHOCOLATE SAUCE ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Sugar |1 qt. | | | | Cocoa |1-1/2 c | | | | Cornstarch |1/4 c. | | | | Salt |1 tsp. | | | | Water |2 qt. | | | | Vanilla |1 tbsp. | | | | Butter substitute | |1/4 lb.| | | ----------------------+---------+-------+--------+---------+---------- Mix the dry ingredients well. Add to boiling water, stirring constantly with wire whisk. Add the fat, and when cool add the vanilla. Number of servings 80 Amount in each serving 2 tbsp. Calories in one serving______ Cost of one serving______ CUSTARD SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |2 qt. | | | | Egg yolks |6 | | | | Cornstarch |1/4 c. | | | | Sugar |1 c. | | | | Salt |1/4 tsp. | | | | Vanilla |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the cornstarch and sugar and add to the scalded milk. When the cornstarch has cooked add the thoroughly beaten egg yolks and cook for a few minutes. Remove from fire and add the salt and vanilla. Number of servings 100 Amount in one serving 1-1/2 tbsp. Calories in one serving______ Cost of one serving______ EGG HARD SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Butter substitute |1-1/2 c. | | | | Sugar |3 c. | | | | Eggs |6 | | | | Vanilla |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar thoroughly. Add the beaten yolks and continue creaming. Add the vanilla and fold in the beaten whites. Put this sauce into the refrigerator to set. Number of servings 48 Amount in one serving 2 tbsp. Calories in one serving______ Cost of one serving______ HARD SAUCE ----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Butter | |1/4 lb.| | | Sugar, powdered |1-1/2 c. | | | | Vanilla |1 tbsp. | | | | ----------------------+---------+-------+--------+---------+---------- Cream the butter, add the sugar and vanilla gradually. Number of servings 24 Amount in one serving 1 tbsp. Calories in one serving______ Cost of one serving______ LEMON SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Water |2 qt. | | | | Sugar |5 c. | | | | Cornstarch |2/3 c. | | | | Salt |1 tsp. | | | | Butter or butter | | | | | substitute |1 c. | | | | Lemon juice |1/2 c. | | | | Lemon rind, cut thin |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar and cornstarch and add to the boiling water, stirring constantly. When the starch is clear, remove from the fire and add the fat, lemon juice and salt, and lemon rind. Number of servings 85 Amount in one serving 2 tbsp. Calories in one serving______ Cost of one serving______ COLD DESSERTS APPLE TAPIOCA ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tapioca, pearl |3 c. | | | | Water, boiling |1 gal. | | | | Salt |2 tsp. | | | | Sugar |4 c. | | | | Apples |1 gal. | | | | Cinnamon |1-1/2 tsp.| | | | Lemons |3 | | | | ----------------------+----------+------+--------+---------+---------- Soak the tapioca in water over night. Add to the boiling salted water and cook until clear. Add the sugar, cinnamon and lemon juice and pour over the apples. Number of servings 42 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ BAKED APPLES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples, 100 size |25 | | | | Sugar |2 c. | | | | Water |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Wash and core the apples. Make a syrup of the sugar and water and pour over the apples. Bake in the oven until the apples are tender. Number of servings 25 Amount in one serving 1 Calories in one serving______ Cost of one serving______ BAKED CUSTARD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk, scalded |3 qt. | | | | Sugar |1-1/2 c. | | | | Eggs, whole |12 | | | | or | | | | | Eggs, yolks |20 | | | | Vanilla |1 tbsp. | | | | Salt |1 tsp. | | | | Nutmeg |1/2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Beat the eggs, sugar and salt and add to the scalded milk and pour into custard cups. Put the cups into a pan and pour hot water around them. Bake in a moderate oven. Number of servings 40 Amount in one serving Between 1/3 to 1/2 c. Calories in one serving______ Cost of one serving______ CARAMEL BAVARIAN CREAM ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |1-1/4 qt. | | | | Hot water |1-1/2 qt. | | | | Milk, scalded |2 qt. | | | | Egg yolks |16 | | | | Sugar |2 c. | | | | Gelatin |1/2 c. | | | | Cold water |1-1/2 c. | | | | Egg whites |16 | | | | ----------------------+----------+------+--------+---------+---------- Add the cold water to the gelatin. Caramelize the sugar, add the hot water and pour over the softened gelatin. Let this mixture cool. Scald the milk, add the egg yolks and cook as for a soft custard. When both mixtures are cool and the gelatin has begun to set, beat the egg whites until stiff and pour in the two mixtures and beat. Pour into a pan to reset. Serve with whipped cream. Number of servings 45 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ CARAMEL TAPIOCA ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pearl tapioca |3 c. | | | | Brown sugar |6 c. | | | | Vanilla |2 tbsp. | | | | Water |2 qt. | | | | Salt |1 tbsp. | | | | Mapleine |1 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Soak the tapioca over night and cook until clear in the boiling water and brown sugar. Remove from the fire and add the salt and mapleine. Number of servings 48 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CHOCOLATE BLANC MANGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |2 gal. | | | | Sugar |4 c. | | | | Cornstarch |3 c. | | | | Cocoa |3 c. | | | | Salt |1 tsp. | | | | Vanilla |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar, cornstarch and cocoa and add to the scalded milk. When the mixture has thickened, remove from the fire and add the salt and vanilla. Number of servings 95 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CHOCOLATE PUDDING ---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Sugar |2 c. | | | | Eggs |2 doz. | | | | Vanilla |1/4 c. | | | | Chocolate | |3/4 lb.| | | ---------------------+----------+-------+--------+---------+---------- Melt the chocolate over hot water. Separate the eggs and beat the sugar and egg yolks to a creamy consistency. When the chocolate is melted, add the beaten yolks and sugar to it, and continue cooking until the mixture thickens. Beat the egg whites stiff, add the chocolate mixture and the vanilla to them. Mix thoroughly. Pour into glasses and put in the refrigerator to cool and set. Serve with whipped cream. Number of servings 36 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CORNSTARCH PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |4 qt. | | | | Cornstarch |2 c. | | | | Sugar |1 c. | | | | Salt |1/2 tsp. | | | | Vanilla |1 tbsp. | | | | Egg whites |3 | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar and cornstarch and add to the hot milk, stirring constantly. When the starch has cooked remove from the fire and add the vanilla and salt. Fold in the well-beaten egg whites and mold. Number of servings 48 Amount in one serving Between 2/3 and 1/2 c. Calories in one serving______ Cost of one serving______ DATE NUT BLANC MANGE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Brown sugar |1-1/2 qt. | | | | Cornstarch |1-1/2 c. | | | | Boiling water |2 qt. | | | | Egg whites |12 | | | | Salt |1/2 tbsp. | | | | Vanilla |1 tbsp. | | | | Nut meats |1-1/2 c. | | | | Dates |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the cornstarch, sugar and salt and add to boiling water, stirring constantly. Add this mixture to the well-beaten whites and vanilla and beat until smooth. If a kitchen mixing machine is available, combine the two mixtures on the machine and beat thoroughly. This will increase the volume and improve the consistency. Add the dates and nut meats. Serve with a custard sauce. Number of servings 56 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ **DATE TORTE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Walnuts |1-1/2 c. | | | | Dates |3 c. | | | | Sugar |2 c. | | | | Flour |2 tbsp. | | | | Baking powder |1 tbsp. | | | | Egg whites |12 | | | | Crumbs |3 c. | | | | Lemon juice |1/3 c. | | | | Water |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients with the dates and nuts. Add the lemon juice and water, and fold in the stiffly beaten egg whites. Pour into a well-greased baking pan, set the pan in hot water and bake in a moderate oven. This may be served hot or cold with whipped cream. Number of servings 24 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ FIG TAPIOCA --------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Tapioca, pearl |3 c. | | | | Water |3 qt. | | | | Brown sugar |6 c. | | | | Figs, layer | |1-1/2 lb.| | | Salt |1 tsp. | | | | Vanilla |3 tbsp. | | | | Nut meats, chopped |1-1/2 c. | | | | --------------------+---------+---------+--------+---------+---------- Soak the tapioca over night. Add to the rapidly boiling water and cook until clear. Remove from the fire and add the chopped figs and nuts, vanilla and salt. Number of servings 72 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ FRUIT COCKTAIL ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Oranges |1 doz. | | | | Bananas |2 doz. | | | | Pineapple |1 qt. | | | | Lemons |3 | | | | Sugar |2 c. | | | | Water |2 c. | | | | ----------------------+----------+------+--------+---------+---------- Make a syrup of the sugar and water and pour over the diced fruit. The juice of the lemons may be added to the syrup. Number of servings 48 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ FRUIT GELATIN ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gelatin |1/2 c. | | | | Cold water |2 c. | | | | Sugar |4 c. | | | | Boiling water |1-1/2 qt. | | | | Orange juice |1-1/2 qt. | | | | Lemon juice |2/3 c. | | | | Oranges |3 | | | | Bananas |6 | | | | ----------------------+----------+------+--------+---------+---------- Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the fruit juice and the diced fruit. Number of servings 60 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ **FRUIT WHIP ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Fruit pulp |1 qt. | | | | Sugar |1 qt. | | | | Egg whites |4 | | | | Lemon juice |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and beat until stiff. Whips in this quantity should be made with a power beater or mixing machine. Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ MAPLE NUT MOLD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Brown sugar |3 qt. | | | | Cornstarch |3 c. | | | | Water |1 gal. | | | | Egg whites |24 | | | | Nut meats, chopped |4 c. | | | | Mapleine |1 tbsp. | | | | Salt | tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the cornstarch to a paste with part of the water. Bring the remainder of the water to a boil, add the brown sugar and the cornstarch paste, stirring constantly. Beat the egg whites stiff, and when the cornstarch mixture is clear add to the egg whites and beat. When thoroughly mixed add the mapleine, nut meats and salt. Pour into pans to mold. This pudding is most satisfactory in texture, and volume is increased when beaten on a power machine. Number of servings 100 Amount of one serving 1/3 c. Calories in one serving______ Cost of one serving______ NORWEGIAN PRUNE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes, after cooking | |4 lb. | | | Cinnamon |1 tbsp. | | | | Sugar |3 c. | | | | Salt |1/2 tsp. | | | | Cornstarch |1-1/2 c. | | | | Boiling water | | | | | or |2 qt. | | | | Prune juice | | | | | Lemon juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear. Remove from the fire and add the lemon juice and prunes. Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ PINEAPPLE PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Water |1 gal. | | | | Sugar |2 qt. | | | | Cornstarch |2 c. | | | | Lemons |4 | | | | Pineapple, grated, #10|1 can | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar and cornstarch and add to the boiling water. When clear, remove from the fire and add the pineapple and lemon juice. Serve with whipped cream. Number of servings 96 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ PINEAPPLE TAPIOCA PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pearl tapioca |1 c. | | | | Water |1 qt. | | | | Lemon juice |1/3 c. | | | | Pineapple juice |2 c. | | | | Pineapple, cut fine |2 c. | | | | Sugar |1-1/2 c. | | | | Egg whites |3 | | | | ----------------------+----------+------+--------+---------+---------- Soak the tapioca over night and cook in boiling water till transparent. Remove from the fire and add the sugar, lemon, pineapple and the beaten whites of eggs. Serve with whipped cream. Number of servings 20 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ PRUNE GELATIN ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cold water |3 c. | | | | Gelatin |3/4 c. | | | | Prune juice |4 qt. | | | | Sugar |3 c. | | | | Lemons |6 | | | | Prunes, after cooking | |4 lb. | | | ----------------------+----------+------+--------+---------+---------- Soak the gelatin in the cold water until softened. Heat the prune juice to boiling, add the sugar and pour over the gelatin, stirring until dissolved. When the gelatin begins to set, add the lemon juice and pour over the seeded prunes which have been arranged in rows on the bottom of a pan. Number of servings 48 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ RAISIN TAPIOCA ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tapioca |3 c. | | | | Sugar |4 c. | | | | Water |1 gal. | | | | Raisins |3 c. | | | | Mapleine |1 tbsp. | | | | Nuts, chopped |1 c. | | | | Salt |1/2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Soak the tapioca over night. Add to the boiling water and sugar and cook until clear. Remove from the fire and add the raisins, mapleine, nuts and salt. Number of servings 75 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ SNOW PUDDING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gelatin |1/2 c. | | | | Cold water |2 c. | | | | Boiling water |2 qt. | | | | Lemon juice |2 c. | | | | Egg whites |20 | | | | Sugar |6 c. | | | | ----------------------+----------+------+--------+---------+---------- Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the lemon juice. Beat the egg whites stiff, add the gelatin and beat. Put into a pan and let the mixture harden. Serve with custard sauce. Number of servings 72 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ TAPIOCA CREAM ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tapioca, pearl |3 c. | | | | Eggs |15 | | | | Sugar |3 c. | | | | Salt |1/2 tsp. | | | | Vanilla |1 tbsp. | | | | Milk |1-1/2 gal.| | | | ----------------------+----------+------+--------+---------+---------- Soak the tapioca over night and cook until clear in the scalded milk. Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes. Remove from fire and add salt and vanilla. Number of servings 75 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ FRUIT SAUCES APRICOT SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apricots | |3 lb. | | | Water |3-3/4 qt. | | | | Sugar |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Sort and wash the apricots. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar. Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CRANBERRY JELLY ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries |6 qt. | | | | Sugar |3 qt. | | | | Water |2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a purée sieve. Add the sugar and again bring to the boiling point. Pour into a pan to mold. Cut in small squares to serve. Number of servings 100 Amount in one serving 2 tbsp. Calories in one serving______ Cost of one serving______ CRANBERRY SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries |7-1/2 qt. | | | | Sugar |10 c. | | | | Water |3-3/4 qt. | | | | ----------------------+----------+------+--------+---------+---------- Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a sieve, add the sugar and bring to a boil. Number of servings 40 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______ DRIED PEACH SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peaches, dried | |3 lb. | | | Water |3-3/4 qt. | | | | Sugar |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Sort and wash the peaches. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar. Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ PRUNE SAUCE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Prunes | |4 lb. | | | Water |4 qt. | | | | Sugar |1 qt. | | | | ----------------------+----------+------+--------+---------+---------- Sort and wash the prunes. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar. Number of servings 50 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ BAKED RHUBARB ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rhubarb |1-1/2 gal.| | | | Sugar |9 c. | | | | Lemons |3 | | | | ----------------------+----------+------+--------+---------+---------- Wash the rhubarb and cut in pieces three quarters of an inch in length. Mix the rhubarb with the sugar and the lemons, which have been cut in thin slices. Pour into a baking pan and bake in a slow oven until tender. Number of servings 45 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______ CAKES, FILLINGS AND FROSTINGS APPLE-SAUCE CAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apple sauce |1-1/2 qt. | | | | Sugar |1 qt. | | | | Butter substitute | |1 lb. | | | Flour |2 qt. | | | | Raisins |1 qt. | | | | Nutmeg |1 tsp. | | | | Cinnamon |2 tsp. | | | | Cloves |2 tsp. | | | | Salt |2 tsp. | | | | Soda |4 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar. Add the apple sauce, then the dry ingredients and the raisins. Bake in a slow oven in loaf or sheet pans. This may be iced with a chocolate icing and cut in squares. This amount makes six pans eight inches square. Number of servings 54 Amount in one serving 1 square Calories in one serving______ Cost of one serving______ BANANA CREAM CAKE -------------------+-------------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST -------------------+-------------+------+--------+---------+---------- Cake recipe | | | | | (see page 169) |1/2 of recipe| | | | Cream pie filling | | | | | (see page 184) |1/3 of recipe| | | | Bananas | |4 lb. | | | -------------------+-------------+------+--------+---------+---------- Follow the directions for making cake and bake the mixture in a sheet pan about twenty-four inches square. Make the cream pie filling recipe. When the cake comes from the oven slice the bananas over the top, pour the pie filling over it and cover with a meringue made of the egg whites and sugar provided in the cream pie filling recipe. Brown the meringue in the oven. Cool and cut in squares. Number of servings 100 Amount in one serving 1 square 2 in. × 2 in. Calories in one serving______ Cost of one serving______ CAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |2-1/2 qt. | | | | Butter substitute |3 c. | | | | Eggs |14 | | | | Salt |1 tbsp. | | | | Baking powder |1 c. | | | | Flour, pastry |5 qt. | | | | Milk |2-1/2 qt. | | | | Vanilla |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar thoroughly. Add the yolks and vanilla and continue creaming. Mix the dry ingredients and add alternately with the milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If a kitchen mixing machine is used for making the cake, the best results are obtained by creaming the fat and sugar twenty to thirty minutes on the machine and completing the remainder of the mixing as quickly as possible. This makes nine two-layer cakes, each cake nine and one fourth inches in diameter and cutting sixteen slices. Number of servings 144 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ CARAMEL CAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |2-1/2 qt. | | | | Fat |3 c. | | | | Eggs |14 | | | | Water |2 c. | | | | Milk |2 qt. | | | | Flour, pastry |5 qt. | | | | Baking powder |1 c. | | | | Vanilla |2 tbsp. | | | | Salt |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Caramelize one cup of the sugar and add two cups of water to dissolve. Cool this syrup. Cream the fat and remaining sugar, add the egg yolks and vanilla, and the caramelized syrup. Mix the dry ingredients and add alternately with the milk. Add the beaten whites of eggs last. This will make nine two-layer cakes, nine and one fourth inches in diameter. Number of servings 144 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ CHOCOLATE CAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |2-1/2 qt. | | | | Butter substitute |3 c. | | | | Egg yolks |8 | | | | Salt |1 tbsp. | | | | Baking powder |3/4 c. | | | | Flour, pastry |4-1/4 qt. | | | | Soda |5 tsp. | | | | Milk |5 c. | | | | Vanilla |2 tbsp. | | | | Egg whites |14 | | | | Egg yolks |6 | | | | Milk |5 c. | | | | Cocoa | |12 oz.| | | ----------------------+----------+------+--------+---------+---------- Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat and sugar thoroughly, add the egg yolks, the chocolate custard and vanilla. Mix the dry ingredients and add alternately with the milk. Fold in the beaten egg whites. This amount will make ten two-layer cakes, nine and one fourth inches in diameter, each cake to be cut in sixteen pieces. Number of servings 160 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ SMALL CHOCOLATE CUP CAKES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chocolate | |2 oz. | | | Butter substitute |3 tbsp. | | | | Sugar |1 c. | | | | Milk |1/2 c. | | | | Flour, pastry |1 c. | | | | Baking powder |2 tsp. | | | | Eggs |2 | | | | Vanilla |1 tsp. | | | | Nuts, chopped |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Melt the chocolate over hot water and add the butter substitute to it. Beat the eggs and add the sugar and vanilla and combine with the melted butter substitute and chocolate. Mix and sift the dry ingredients and add alternately with the liquid. Add the nuts last. Number of servings 36 Amount in one serving 1 Calories in one serving______ Cost of one serving______ **FRUIT OATMEAL CRUMB COOKIES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |5 c. | | | | Butter substitute |2 c. | | | | Eggs |6 | | | | Sour cream |3 c. | | | | Cinnamon |2 tbsp. | | | | Flour |1-3/4 qt. | | | | Cake crumbs |3/4 qt. | | | | Oatmeal |1-3/4 qt. | | | | Salt |1 tbsp. | | | | Soda |1 tbsp. | | | | Raisins |1-1/2 qt. | | | | Nuts |1 c. | | | | Lemon juice |3 tbsp. | | | | Mapleine |2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar. Add the eggs, sour cream, lemon juice and mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan using two tablespoons per cooky and bake in a hot oven; or this mixture may be spread out on a sheet and when baked cut in squares or bars. Number of servings 144 Amount in one serving 2 tbsp. dough Calories in one serving______ Cost of one serving______ GINGERBREAD ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |1-1/2 c. | | | | Butter substitute |1-1/2 c. | | | | Molasses |3 c. | | | | Eggs |6 | | | | Soda |2 tbsp. | | | | Cinnamon |1-1/2 tsp.| | | | Ginger |1-1/2 tsp.| | | | Flour |2 qt. | | | | Salt |1 tsp. | | | | Water, hot |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar thoroughly. Add the eggs and molasses and continue to beat. Mix the dry ingredients and add alternately with the water. Bake in well-greased and floured pans. The gingerbread may be baked in five loaf tins cutting fifteen slices per loaf or as a sheet cake. Number of servings 75 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ ORANGE AND RAISIN CUP CAKES ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |10 c. | | | | Butter substitute |3 c. | | | | Eggs |14 | | | | Salt |1 tbsp. | | | | Baking powder |1 c. | | | | Pastry flour |5-1/2 qt. | | | | Vanilla |2 tbsp. | | | | Raisins |2 qt. | | | | Oranges, size 126 |10 | | | | Milk and orange juice |1-1/2 qt. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix the dry ingredients and add alternately with the liquid. Chop the oranges and express the juice, to which is added the milk to make the required amount of liquid. Add the chopped oranges and raisins and the stiffly beaten whites. Bake in well-greased muffin tins. Number of servings 152 Amount in one serving 1/4 c. Calories in one serving______ Cost of one serving______ SPICE CAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |10 c. | | | | Eggs |14 | | | | Sour cream |3 qt. | | | | Salt |1 tbsp. | | | | Flour |4 qt. | | | | Baking powder |3/4 c. | | | | Soda |2 tbsp. | | | | Raisins |2 qt. | | | | Cinnamon |4 tbsp. | | | | Cloves |1-1/2 tbsp| | | | Allspice |3 tbsp. | | | | Molasses |1 c. | | | | Lemon juice |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the sugar and egg yolks and add the sour cream. Add the molasses and lemon juice. Mix the dry ingredients and add to the mixture. Add the raisins and the beaten egg whites. Three quarts of sour milk and one and one half pounds of fat may be used instead of sour cream. This makes ten two-layer cakes, nine and one fourth inches in diameter. Number of servings 160 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ SUGAR COOKIES ---------------------+-----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ---------------------+-----------+------+--------+---------+---------- Brown sugar |2 qt. | | | | Butter substitute | |3 lb. | | | Flour |5 qt. | | | | Soda |2 tsp. | | | | Vanilla |2 tbsp. | | | | Water |3 c. | | | | Salt |1-1/2 tbsp.| | | | ---------------------+-----------+------+--------+---------+---------- Cream the fat and sugar. Mix the dry ingredients and add with the water to the fat and sugar. This will make a soft dough which will not roll out until thoroughly chilled. Keep the dough in the refrigerator and take out only that portion which may be rolled at one time. Roll very thin, cut into cookies three and one half inches in diameter and bake on a floured pan. Number of servings 300 Amount in one serving One 3-1/2 in. cooky Calories in one serving______ Cost of one serving______ WASHINGTON PIE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cake recipe |12 layers | | | | (see page 169) | | | | | Chocolate filling |3 qt. | | | | (see page 175) | | | | | ----------------------+----------+------+--------+---------+---------- Split the layers of cake in half. Spread them with one cup of chocolate filling. Put the top over the filling and sprinkle with powdered sugar. Cut each layer in eight wedge-shaped pieces. Number of servings 96 Amount in one serving 1 piece Calories in one serving______ Cost of one serving______ WHITE CAKE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |6 qt. | | | | Butter substitute | |6 lb. | | | Milk |3-1/4 qt. | | | | Baking powder |3/4 c. | | | | Egg whites |60 | | | | Flour |9 qt. | | | | Salt |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cream the fat and sugar thoroughly. Mix the dry ingredients and add alternately to the fat and sugar with the milk. Fold in the well-beaten whites last. This makes eighteen two-layer cakes. If preferred, this amount may be baked in square tins, twenty-four by twenty-four inches, and will fill three pans. Where a kitchen mixing machine is used in cake making the best results are obtained by creaming the fat and sugar in the machine for from twenty to thirty minutes and then adding the remainder of the ingredients and completing the mixing quickly. Number of servings 288 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______ CHOCOLATE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cornstarch |1 c. | | | | Sugar |3 c. | | | | Cocoa |1-1/2 c. | | | | Salt |1/4 tsp. | | | | Milk |2 qt. | | | | Egg yolks |6 | | | | Butter substitute |1/4 c. | | | | Vanilla |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the cornstarch, sugar, cocoa and salt and add to the hot milk, stirring constantly. When cornstarch is cooked add the beaten egg yolks, butter substitute and vanilla. Total volume 3 qt. Calories in one serving______ Cost of one serving______ CREAM FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cream pie filling | | | | | (see p. 184) | | | | | ----------------------+----------+------+--------+---------+---------- See method under recipe for cream pie filling, p. 184. This filling may be used not only for pie, but for cake, cream puffs, Washington pie and for similar desserts. Number of servings Amount of one serving Calories in one serving______ Cost of one serving______ LEMON FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lemon pie filling | | | | | (see p. 185) | | | | | ----------------------+----------+------+--------+---------+---------- This filling may be used not only for pie, but for cake and similar desserts. See method under recipe for lemon pie filling, p. 185. Number of servings Amount of one serving Calories in one serving______ Cost of one serving______ CARAMEL FROSTING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Brown sugar |5 c. | | | | White sugar |1 c. | | | | Water |1-1/2 c. | | | | Egg whites |10 | | | | Vanilla |1 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating on the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter. Number of servings Amount in one serving Calories in one serving______ Cost of one serving______ CHOCOLATE ICING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cocoa |1 c. | | | | Sugar, powdered |3 c. | | | | Butter | |2 oz. | | | Water |1/2 c. | | | | Vanilla |1 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Roll and sift the powdered sugar and cocoa, and mix with the water, melted butter and vanilla. This amount will make two cups of icing. Number of servings Amount of one serving Calories in one serving______ Cost of one serving______ WHITE FROSTING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Granulated sugar |6 c. | | | | Water |1-1/2 c. | | | | Egg whites |10 | | | | Vanilla |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating in the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter. Number of servings 144 Amount in one serving Calories in one serving______ Cost of one serving______ PIES PIE CRUST ---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Flour | |3 lb. | | | Shortening | |1-1/2 lb.| | | Salt |2 tbsp. | | | | Iced water | | | | | ---------------------+--------+---------+--------+---------+---------- Weigh the fat and flour, add the salt and work the fat into the flour lightly, using the tips of the fingers. Add the iced water a little at a time, being careful to distribute the water evenly through the mixture. Avoid getting the dough too wet. For this amount about one and one half cups of water is sufficient. This amount will make from eleven to twelve pie shells, using pie tins ten and three quarter inches in diameter, or it will make from six to seven two-crust pies. Number of servings Amount in one serving Calories in one serving______ Cost of one serving______ APPLE PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apples, before peeling| |16 lb.| | | Cinnamon |2 tbsp. | | | | Sugar |3-1/2 qt. | | | | Flour |1-1/2 c. | | | | Butter substitute |1-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Fill the crusts with one quart of apples. Cover with the sugar and flour. Add the fat and cover with the top crust. Bake in a moderate oven. This recipe makes fourteen, ten and three quarter inch pies, using one quart per pie. Number of servings 112 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ APRICOT PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Apricots, dry | |5 lb. | | | Water |6-1/4 qt. | | | | Sugar |2 qt. | | | | Cornstarch |1-1/2 c. | | | | Lemon juice |1/3 c. | | | | ----------------------+----------+------+--------+---------+---------- Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice. This amount will make ten pies, ten and three quarter inches in diameter, using three cups of filling per pie. Number of servings 80 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ BLUEBERRY PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Blueberries, #10 can | | | | | Sugar |2 qt. | | | | Cornstarch |1-1/2 c. | | | | Lemon juice |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling juice. When thickened, add the berries and lemon juice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies. Number of servings 72 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ CRANBERRY AND RAISIN PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries, uncooked |3-3/4 qt. | | | | Raisins |2-1/2 qt. | | | | Sugar |7 c. | | | | Vinegar, spiced |2-1/2 c. | | | | Nut meats, chopped |2-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie. Number of servings 80 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ DRIED PEACH PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peaches, dried | |5 lb. | | | Water |6-1/4 qt. | | | | Sugar |2 qt. | | | | Cornstarch |1-1/2 c. | | | | Lemon juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie. Number of servings 80 Amount of one serving 1/8 pie Calories in one serving______ Cost of one serving______ GOOSEBERRY AND RAISIN PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gooseberries, #10 can |4 | | | | Raisins |12 c. | | | | Sugar |1 gal. | | | | Cornstarch |3 c. | | | | Gooseberry juice |1 gal. | | | | or | | | | | Gooseberry juice and |1 gal. | | | | water | | | | | ----------------------+----------+------+--------+---------+---------- Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiling point add the well-mixed sugar and cornstarch, stirring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie. Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ LOGANBERRY PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Berries, #10 can |4 | | | | Sugar |1 gal. | | | | Cornstarch |3 c. | | | | Lemon juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Open the berries and pour into a colander to separate the berries from the juice. Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly. When the mixture has thickened, add the lemon juice and berries. This makes filling for eighteen pies, ten and three quarter inches in diameter and cutting eight pieces per pie. Number of servings 144 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ RHUBARB PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rhubarb, diced |4 gal. | | | | Sugar |5-1/2 qt. | | | | Cornstarch |3 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash and dice the rhubarb, and put over a slow fire to cook. When the mixture is boiling, add the well-mixed cornstarch and sugar, stirring constantly. When thickened, remove from the fire and fill the pie crusts, using three cups per pie. This amount makes fourteen pies, ten and three quarter inches in diameter. Number of servings 112 Amount per serving 1/8 pie Calories in one serving______ Cost of one serving______ BANANA CREAM PIE FILLING --------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Milk |8 qt. | | | | Sugar |5 qt. | | | | Cornstarch |1/2 qt. | | | | Flour |1-1/2 qt.| | | | Egg yolks |48 | | | | Butter substitute | |1-1/2 lb.| | | Salt |2 tbsp. | | | | Vanilla |1/3 c. | | | | Bananas |20 | | | | Egg whites |48 | | | | Sugar |4-3/4 C. | | | | --------------------+---------+---------+--------+---------+---------- Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well-beaten egg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies. Number of servings 160 Amount of one serving 1/8 pie Calories in one serving______ Cost of one serving______ BUTTERSCOTCH PIE FILLING --------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Milk |8 qt. | | | | Brown sugar |5 qt. | | | | Egg yolks |48 | | | | Flour |1-1/2 qt.| | | | Cornstarch |1/2 qt. | | | | Butter substitute | |1-1/2 lb.| | | Vanilla |1/3 c. | | | | Salt |2 tbsp. | | | | Egg whites |48 | | | | Sugar |4-3/4 c. | | | | --------------------+---------+---------+--------+---------+---------- Scald the milk, reserving sufficient to make a thin paste with the flour and cornstarch. Add the brown sugar to the scalded milk and pour in the thickening, stirring constantly. If a dark brown sugar is used, a little soda may be added to the milk to prevent curdling. When the mixture has thickened add the fat and egg yolks and cook for a few minutes. Remove from the fire and add the salt and vanilla. This recipe makes twenty pies, using two and one half cups per pie. See chocolate pie recipe for method of making meringue. Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ CHOCOLATE PIE FILLING -------------------+----------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST -------------------+----------+---------+--------+---------+---------- Sugar |5 qt. | | | | Water |8 qt. | | | | Yolks |48 | | | | Flour |1-1/2 qt. | | | | Cocoa |6 c. | | | | Butter substitute | |1-1/2 lb.| | | Salt |2 tbsp. | | | | Egg whites |48 | | | | Sugar |4-3/4 c. | | | | -------------------+----------+---------+--------+---------+---------- Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the boiling water, stirring constantly. When the mixture has thickened add the well-beaten egg yolks and let cook three or four minutes. Add the butter substitute. Beat the egg whites until they hold their shape. Add the sugar and continue beating until sugar and egg are thoroughly blended. Avoid beating the sugar and egg until too stiff to spread. Bake in a moderate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie. Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ CREAM PIE FILLING -------------------+----------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST -------------------+----------+---------+--------+---------+---------- Milk |8 qt. | | | | Sugar |5 qt. | | | | Cornstarch |1/2 qt. | | | | Flour |1-1/2 qt. | | | | Egg yolks |48 | | | | Butter substitute | |1-1/2 lb.| | | Salt |2 tbsp. | | | | Vanilla |1/3 c. | | | | Egg whites |48 | | | | Sugar |4-3/4 c. | | | | -------------------+----------+---------+--------+---------+---------- Mix the sugar, cornstarch and flour and add to scalded milk, stirring constantly. When thickened, add the well-beaten egg yolks, butter substitute, salt and vanilla. Fill the pie shells, using two and one half cups per pie and cover with meringue. This recipe makes twenty, ten and three quarter inch pies. Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ CUSTARD PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |2 gal. | | | | Eggs, whole |30 | | | | Egg yolks |15 | | | | Sugar |3 c. | | | | Vanilla |3 tbsp. | | | | Salt |2 tsp. | | | | Nutmeg |2 tbsp. | | | | ----------------------+----------+------+--------+---------+---------- Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill the pie shells and sprinkle the nutmeg over the top. Bake in a slow oven. This recipe makes twelve, ten and three quarter inch pies, using three and one half cups per pie. Number of servings 96 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ LEMON PIE FILLING --------------------+---------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST --------------------+---------+---------+--------+---------+---------- Water |8 qt. | | | | Sugar |5 qt. | | | | Cornstarch |1/2 qt. | | | | Flour |1-1/2 qt.| | | | Salt |2 tbsp. | | | | Egg yolks |48 | | | | Butter substitute | |1-1/2 lb.| | | Lemons, grated rind | | | | | and juice |20 | | | | Egg whites |48 | | | | Sugar |4-3/4 c. | | | | --------------------+---------+---------+--------+---------+---------- Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened, add the fat and egg yolks. Cook for a few minutes, and when removed from the fire add the lemon juice and grated rind. Put two and one half cups to each ten and three quarter inch pie shell and cover with meringue and brown in oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty pies. Number of servings 160 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ PINEAPPLE PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pineapple, #10 cans |3 | | | | Juice and water |9 qt. | | | | Sugar |5 qt. | | | | Cornstarch |2 c. | | | | Flour |1-1/2 qt. | | | | Yolks |48 | | | | Salt |2 tbsp. | | | | Lemon juice |6 tbsp. | | | | Whites |48 | | | | Sugar |4-3/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened add the egg yolks. Cook for a few minutes, remove from the fire and add the lemon juice and pineapple. Fill ten and three quarter inch shells, using two and one half cups of filling per pie. Cover with meringue and bake in a moderate oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty-seven pies. Number of servings 216 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ PUMPKIN PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |5 c. | | | | Ginger |5 tsp. | | | | Cinnamon |6 tbsp. | | | | Cloves |2 tsp. | | | | Cornstarch |1/2 c. | | | | Salt |1 tbsp. | | | | Pumpkin, #10 can |1 | | | | Egg yolks |20 | | | | Milk, hot |4 qt. | | | | Egg whites |20 | | | | ----------------------+----------+------+--------+---------+---------- Mix the dry ingredients and add to the pumpkin. Beat the eggs, add the scalded milk and pour into the pumpkin and spices, and mix thoroughly. This fills ten, ten and three quarter inch pie shells, using three and one half cups per shell. Number of servings 80 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ BEVERAGES FRUIT PUNCH ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Grated pineapple |1 qt. | | | | Lemon juice |1 qt. | | | | Orange juice |1 qt. | | | | Grape juice |1 qt. | | | | Tea infusion |2 qt. | | | | Water |2-1/2 gal.| | | | Sugar |2 qt. | | | | Mint leaves |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Make a syrup of the sugar and a quart of the water. While the syrup is cooling add the mint leaves. Mix the syrup with the fruit juices and strain. Serve the punch iced. The volume will be somewhat greater if the fruit pulp is not strained out. Number of servings 62 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______ GINGER ALE LEMONADE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lemon juice |1 qt. | | | | Sugar |2 qt. | | | | Water |1 qt. | | | | Ice water |2 gal. | | | | Ginger ale |1 gal. | | | | Mint leaves |1 c. | | | | ----------------------+----------+------+--------+---------+---------- Make a syrup of the sugar and water, and while this is cooling add the mint leaves. Combine the cold syrup, lemon juice and water, and add the ginger ale. The ginger ale should not be added until just before the lemonade is to be served. Number of servings 56 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______ LEMONADE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lemon juice |1 qt. | | | | Sugar |2 qt. | | | | Water |1 qt. | | | | Ice water |2 gal. | | | | ----------------------+----------+------+--------+---------+---------- Make a syrup of the sugar and the one quart of water, and let cool. Mix with the lemon juice and add the ice water. While the syrup is cooling, mint leaves may be added if desired. Number of servings 45 Amount in one serving 1 c. Calories in one serving______ Cost of one serving______ HOT CHOCOLATE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sugar |3/4 c. | | | | Grated chocolate |1-1/2 c. | | | | Salt |1/2 tsp. | | | | Boiling water |3 c. | | | | Milk |1 gal. | | | | Vanilla |2 tsp. | | | | ----------------------+----------+------+--------+---------+---------- Mix the sugar, grated chocolate and salt with the boiling water and cook until smooth. Add the hot milk and cook ten to fifteen minutes to develop the flavor. Add vanilla and serve. One half teaspoon of cinnamon may be added for flavor if desired. Number of servings 27 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ URN COFFEE ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Coffee, ground medium | | | | | fine |4 c. | | | | Water |2 gal. | | | | ----------------------+----------+------+--------+---------+---------- Put the ground coffee into an urn sack. Let the boiling water from the water urn flow over the coffee. Drain the coffee from the faucet of the urn, and pour the entire amount over the ground coffee twice. This should make a coffee of good strength. The important points in making coffee are that the urn should be kept perfectly clean, using clear water and steel wool or baking soda; the water bags should be kept washed and well aired; the water used in making the coffee should always be actively boiling before the coffee is made, and the water in the jacket should be maintained at boiling temperature. Number of servings 48 Amount in one serving 2/3 c. Calories in one serving______ Cost of one serving______ CHAPTER VII TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES +-----------------------------------+-------+---------------+--------+ |FOOD MATERIAL |WEIGHT |MEASURE |CALORIES| +-----------------------------------+-------+---------------+--------+ |Apples, A. P.,[A] fresh |6 oz. |1 apple | | | | |100 size | | | | |box apples | | |Apples, diced, half-inch cubes |1 lb. |4-1/3 c. | | |Apricots, dried, A. P.[A] |1 lb. |3 c. | | | 1 lb. apricots soaked and cooked | | | | | equals 4-1/2 cups without | | | | | juice. | | | | | 1 lb. apricots after soaking and | | | | | cooking weighs 2-1/2 lb., | | | | | without juice. | | | | |Baking powder |1 lb. |2-1/8 c. | | |Bananas, A. P.[A] |1 lb. |3 medium sized | | |Beans, dried lima, uncooked |1 lb. |2-2/3 c. | | | 1 lb. dried lima beans soaked and| | | | | cooked equals 6-1/2 cups | | | | | 1 lb. dried lima beans after | | | | | soaking and cooking | | | | | weighs 2 lb. 9 oz. | | | | |Beans, kidney, A. P.[A] |1 lb. |2-2/3 c. | | | 1 lb. kidney beans soaked and | | | | | cooked equals 7 cups. | | | | | 1 lb. kidney beans after soaking | | | | | and cooking weighs | | | | | 2 lb. 6-1/2 oz. | | | | |Beans, navy, A. P.[A] |1 lb. |2-1/3 c. | | | 1 lb. navy beans soaked and | | | | | cooked equals 6 cups. | | | | | 1 lb. navy beans after soaking | | | | | and cooking weighs 2 lb. 3 oz. | | | | |Beets, diced, cooked |1 lb. |2-1/2 c. | | |Bran |1 lb. |10-1/2 c. | | |Bread, soft, broken |1 lb. |9 c. | | |Bread, broken stale |1 lb. |9 c. | | |Bread crumbs, stale, finely sifted |1 lb. |3-1/3 c. | | |Butter |1 lb. |2 c. | | |Cabbage, shredded |1 lb. |5-1/2 c. | | |Celery, quarter-inch pieces |1 lb. |4 c. | | |Carrots, diced |1 lb. |4 c. | | |Cheese, cottage, A. P.[A], unmixed |1 lb. |2-2/3 c. | | |Cheese, N. Y. or Wisc. cream, |1 lb. |2-2/3 c. | | | fresh, cubed or cut fine | | | | |Chicken, cooked and cubed |1 lb. |3 c. | | |Chocolate, cut fine |1 lb. |3-1/2 c. | | |Cinnamon, ground |1 lb. |4 c. | | |Cloves, ground |1 lb. |3-3/4 c. | | |Cocoa |1 lb. |4 c. | | |Cocoanut, short |1 lb. |7 c. | | |Coffee, medium ground |1 lb. |4-2/3 c. | | |Corn, canned |1 lb. |1-3/4 c. | | |Corn meal |1 lb. |3 c. | | | 1 lb. corn meal when cooked | | | | | equals 3-1/2 qt. | | | | |Cornstarch |1 lb. |3-1/8 c. | | |Crackers, 2 inches by 2 inches |1 lb. |108 | | |Crackers, sodas, whole |1 lb. |56 | | |Crackers, broken |1 lb. |10 c. | | |Cranberries, uncooked |1 lb. |5 c. | | |Eggs, whole in shell |1 lb. |8 | | |Egg whites |1/2 lb.|8 whites = 1 c.| | |Egg yolks |1/2 lb.|12 yolks = 1 c.| | |Farina, uncooked |1 lb. |2-2/3 c. | | | 1 lb. farina when cooked equals | | | | | 3 qts. | | | | |Figs, layer, whole |1 lb. |2-1/2 c. | | |Figs, layer, cut fine |1 lb. |3 c. | | |Flour, graham |1 lb. |3-2/3 c. | | |Flour, wheat, unsifted |1 lb. |3-1/2 c. | | |Gelatin, granulated |1 lb. |3 c. | | |Ginger |1 lb. |4-1/4 c. | | |Grapenuts |1 lb. |3-7/8 c. | | |Grapes, cut and seeded as for salad|1 lb. |2-3/4 c. | | |Hamburg steak, raw |1 lb. |2 c. | | |Hominy, pearl |1 lb. |2-1/2 c. | | |Lard substitute or compound |1 lb. |2-1/8 to | | | | |2-1/2 c. | | |Lemons, 300 size |1 lb. |4 lemons | | |Lemon juice | |4 to | | | | |5 lemons = 1 c.| | |Lettuce, average head size |9 oz. |1 head or 10-12| | | | |salad leaves | | |Macaroni, broken 1-1/2 inch pieces |1 lb. |5 c. | | | 1 lb. macaroni when cooked | | | | | equals 3 qt. | | | | |Molasses |1 lb. |1-1/3 c. | | |Mustard |1 lb. |5 c. | | |Nutmeats, English walnuts, whole |1 lb. |4-3/4 c. | | |Nutmeats, English walnuts, chopped |1 lb. |4 c. | | |Nutmeg, ground |1 lb. |3-1/2 c. | | |Oats, rolled |1 lb. |5-1/2 c. | | | 1 lb. oats when cooked equals | | | | | 2-1/3 qts | | | | |Oils, cottonseed |1 lb |2-1/8 c. | | |Oleomargarine |1 lb. |2 c. | | |Oranges, diced |1 lb. |2-1/3 c. | | |Oranges, whole, 126 size |8 to | | | | |9 oz. |1 orange | | |Onions, chopped |1 lb. |3 c. | | |Paprika |1 lb. |3-3/4 c. | | |Peaches, dried |1 lb. |3 c. | | | 1 lb. peaches soaked and cooked | | | | | equals 4-1/4 cups without | | | | | juice. | | | | | 1 lb. peaches soaked and cooked | | | | | weighs 2-1/2 lb. without juice.| | | | |Peas, canned, drained |1 lb. |2-2/3 c. | | |Pepper, white |1 lb. |4-1/4 c. | | |Pickles, whole |1 lb. |16 if | | | | |3 in. length | | | | |22 if | | | | |2 in. length | | |Pickles, chopped |1 lb. |3 c. | | |Pineapple, canned broken pieces |1 lb. |2 c. | | |Potatoes, unpeeled |1 lb. |3 medium sized | | |Potatoes, peeled |3/4 lb.|1 lb. before | | | |after |peeling | | | |peeling| | | |Potatoes, diced for creaming |1 lb. |2-1/3 c. diced | | | | |before peeling | | |Prunes, A. P.[A] |1 lb. |2-1/2 c. | | | 1 lb. prunes soaked and cooked | | | | | equals 3 cups without juice. | | | | | 1 lb. prunes soaked and cooked | | | | | weighs 1-5/8 lbs. without | | | | | juice. | | | | |Pumpkin, canned |1 lb. |1-3/4 c. | | |Raisins, seeded |1 lb. |2-1/2 c. | | |Raisins, seedless |1 lb. |3 c. | | |Rice, whole |1 lb. |2-1/8 c. | | | 1 lb. of rice when cooked | | | | | equals 2 qt. | | | | |Salmon |1 lb. |2 c. | | |Salt |1 lb. |2-3/8 c. | | |Soda |1 lb. |2 c. | | |Spaghetti |1 lb. |5 c. | | | 1 lb. spaghetti when cooked | | | | | equals 2-3/4 qt. | | | | |Spinach |1 lb. |2 c. | | |String beans, canned |1 lb. |2 c. | | |Sugar, brown |1 lb. |2-3/4 c. | | |Sugar, granulated |1 lb. |2-1/8 c. | | |Sugar, powdered |1 lb. |2-3/4 c. | | |Tapioca, pearl |1 lb. |2-3/4 c. | | | 1 lb. of tapioca soaked and | | | | | cooked equals 7-1/2 c. | | | | |Tea |1 lb. |8 c. | | |Tuna fish |1 lb. |2 c. | | +-----------------------------------+-------+---------------+--------+ [Note A: A. P. = As purchased.] INDEX Appearance of food, 8, 9 Apple and celery salad, 137 Apple dumpling, 143 Apple pie filling, 178-179 Apple-sauce cake, 168 Apple tapioca, 154 Apples, baked, 155 Apricot pie filling, 179 Apricot sauce, 165 Asparagus, 46 creamed, 108 creamed fresh, 108-109 on toast, fresh, 109 Bacon muffins, 125 Baked beans, 109 Banana cream cake, 168-169 Banana cream pie filling, 182-183 Banana salad, 137 Beans, 46 baked, 109 Beans, Lima, with green peppers and pimentos, 110 string, 110-111 Beef, 42-43 dried, on toast, 82 rib roast, 87 Beef à la mode, 81 Beets, 47 buttered, 111 Beverages for cafeteria menus, 13 for tea-room menus, 40, 41 list of, 56 recipes for, 187-190 Birds, veal, 95 Biscuits, baking-powder, 124 Blanc mange, chocolate, 157 date nut, 158-159 Blueberry pie filling, 179-180 Boiled salad dressing, 141 Bouillon, 73-74 Bran muffins, dark, 127 Bread, brown, 129 muffins, 125-127 nut, 129 quick, 48-49 rolls, 49, 125, 130-131 white, 131 yeast, 49 Bread for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 recipes for, 124-132 Bread pudding, 143-144 Breaded veal, 93-94 Brown Betty, 144 Brown bread, 129 Browned potatoes, 118 Buttered beets, 111 cabbage, 112 carrots, 112-113 and peas, 113 onions, 117 peas, 117-118 Butterscotch pie filling, 183 Cabbage, 47 buttered, 112 creamed, 112 in vinegar, 111 Cabbage salad, 134 Cafeteria, menus for, 11, 13-36 Cake, apple-sauce, 168 banana cream, 168-169 caramel, 170 chocolate, 170-171 chocolate cup, 171 orange and raisin cup, 173 spice, 173-174 white, 175 Cakes, list of, 54-55 recipes for, 168-178 Carrot and raisin salad, 134 Carrot plum pudding, 148 Carrots, 47 buttered, 112-113 and peas, 113 creamed, 113 Cauliflower, 47 Caramel Bavarian cream, 156 Caramel cake, 170 Caramel frosting, 176-177 Caramel tapioca, 156 Celery, 46 creamed, 114 Chart of foods, seasonal, 57-59 Cheese dishes, 45 Cheese fondue, 102 Chicken, 44 Chicken à la king, 89 Chicken and biscuit, 88 Chicken croquettes, 89-90 Chicken salad, 140 Chicken soup, 74 Chocolate, hot, 189 Chocolate blanc mange, 157 Chocolate bread pudding, 144-145 Chocolate cake, 170-171 Chocolate cup cakes, 171 Chocolate filling, 175-176 Chocolate frosting, 177 Chocolate icing, 177 Chocolate pie filling, 184 Chocolate pudding, 157 Chocolate rice pudding, 151 Chocolate sauce, 152 Chocolate soufflé, 145 Chops, breaded pork, 91-92 pork, with dressing, 92 Cocktails, fruit, 160 oyster, 99 Codfish, 44 balls, 97-98 Coffee, urn, 189-190 Color in food, 9 Combinations of food, 59-61 Combination vegetable salad, 135 Cookies, fruit oatmeal crumb, 171-172 sugar, 174 Corn, 46 scalloped, 115 Corned beef hash, 81-82 Corn-meal muffins, 126 Corn pudding, 114 Cornstarch pudding, 158 Corn with green peppers and pimentos, 115 Cost in menu-making, 6 Cottage cheese croquettes, 102-103 Cottage cheese salad with celery and green peppers, 138-139 Cottage cheese salads, 51 Cottage cheese sandwich filling, 132 Cottage pudding, 145-146 Cranberry and raisin pie filling, 180 Cranberry jelly, 166 Cranberry sauce, 166 Creamed asparagus, 108-109 cabbage, 112 carrots, 113 celery, 114 onions, 117 peas, 118 potatoes, 119 Cream filling, 176 Cream of celery soup, 76-77 Cream of corn soup, 77 Cream of Lima bean soup, 77-78 Cream of pea soup, 78 Cream of spinach soup, 78-79 Cream of tomato soup, 79 Cream pie filling, 184-185 Cream soup, 42 Croquettes, chicken, 89-90 cottage cheese, 102-103 meat, 83 rice, 122 Crumb muffins, 126-127 Custard, baked, 155 Custard pie filling, 185 Custard sauce, 153 Cutlets, egg, 105 Date nut blanc mange, 158-159 Date torte, 159 Deviled egg salad, 139-140 Desserts, list of, 51-56 for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 recipes for cold, 154-165 recipes for hot, 143-154 Dietetic principles in menus, 1, 3, 5 Dressings for salad, boiled, 141 French, 141 mayonnaise, 142 Thousand Island, 142 Dried beef on toast, creamed, 82 Dried peach pie filling, 180 Dried peach sauce, 166-167 Egg cutlets, 105 Egg hard sauce, 153 Egg sandwich filling, 132-133 Eggplant, 47 fried, 116 Eggs, 45 Eggs and ham, scrambled, 105 Equipment for preparing menus, 5, 6 Fig tapioca, 159-160 Filling, apple pie, 178-179 apricot pie, 179 banana cream pie, 182-183 blueberry pie, 179-180 butterscotch pie, 183 chocolate, 175-176 chocolate pie, 184 cranberry and raisin pie, 180 cream, 176 cream pie, 184-185 custard pie, 185 dried peach pie, 180 gooseberry and raisin pie, 181 lemon, 176 lemon pie, 185-186 loganberry pie, 181-182 pineapple pie, 186 pumpkin pie, 187 rhubarb pie, 182 Fillings for cakes, 168-178 for pies, 178-187 for sandwiches, 132-134 for shortcake, 149-150, 150-151 Fish, list of, 44 recipes for, 97-102 Fish salads, 51 Flavor of food, 10 Form of service, 4, 7 Forms for special dinners, 70-72 meat order, 66-67 menu, 67-69 use of printed, 66 French fried potatoes, 119 French salad dressing, 141 Fried salmon, 100 oysters, 99 Fritters, 146 Frostings, caramel, 176-177 chocolate, 177 white, 177-178 Fruit cobbler, 146-147 Fruit cocktail, 160 Fruit gelatin, 160-161 Fruit oatmeal crumb cookies, 171-172 Fruit punch, 187-188 Fruit salad, 138 Fruit salads, list of, 51 Fruit sandwich filling, 133 Fruit sauces, 53 recipes for, 165-167 Fruit whip, 161 Garnishes, 63-65 Ginger-ale lemonade, 188 Gingerbread, 172 Glazed sweet potatoes, 121 Gooseberry and raisin pie filling, 181 Graham muffins, 127 Grapefruit salad, 138 Grapenut pudding, 147-148 Halibut, 44 fried, 98 Ham, baked, 91 Hamburg balls, 82 Ham sandwich filling, 133-134 Hard sauce, 153-154 Hash, 83 corned beef, 81-82 Hearts, breaded veal, 94 veal in casserole, 95-96 Hominy, 47 Ice creams, 53-54 Ices, 54 Lamb, 43 roast, 90 Left-overs, 14 utilization of, 6-7, 61-62, 73 Lemonade, 188 ginger-ale, 188 Lemon filling, 176 Lemon pie filling, 185-186 Lemon sauce, 154 Liver and bacon, 96-97 Lobster salad, 140 Loganberry pie filling, 181-182 Macaroni, 47 Macaroni and cheese, 103 Maple nut mold, 161-162 Mashed potatoes, 119-120 rutabagas, 122-123 Mayonnaise dressing, 142 Measures, use of, 73 Meat croquettes, 83 Meat dishes, miscellaneous, 45 Meat for cafeteria menu, 11 for tea-room menu, 37, 39, 40, 41 Meat loaf, 84 with tomato and celery, 84-85 Meat order form, 66-67 Meat pie, 85 with dressing, 86 Meat salads, 51 Meat stew, 86 Meat substitutes, 45 recipes for, 102-106 Meats, list of, 42-44 recipes for, 81-97 Menu form, 67-69 Menu planning, 1-7, 13 charts and lists for, 42-62 consideration of patrons in, 2 dietetic principles in, 1, 3, 5 equipment in, 5, 6 for an institution, 1-2, 3, 4, 5, 6 for a school lunch, 2 left-overs in, 6-7 variety of food in, 3, 4, 5 Menus, breakfast, 14, 16, 18, 20-21, 23, 25, 27-28, 29-30, 32, 34-35 dinner, 15-16, 17-18, 20, 22-23, 24-25, 26-27, 29, 31-32, 33-34, 36 lunch, 14-15, 16-17, 19, 21-22, 23-24, 26, 28, 30-31, 32-33, 35, 37 standard cafeteria, 11 tea-room, 36-41 thirty days' menus for cafeteria, 13-36 Mousse, 53 Muffins, bacon, 125 corn-meal, 126 crumb, 126-127 dark bran, 127 graham, 127 plain, 128 raised, 127 Mustard sauce, 106 Mutton, 43 Noodle soup, 75 Norwegian prune pudding, 162-163 Nut bread, 129 Odor of food, 9 Old-fashioned baked rice pudding, 151-152 Onions, 47 buttered, 117 creamed, 117 Orange and raisin cup cakes, 173 Oyster cocktail, 99 Oyster stew, 80 Oysters, 44 fried, 99 scalloped, 100 Palatability of food, 8 Parsley buttered potatoes, 120 Parsnips, 48 Peanut butter soup, 80 Peas, 48 buttered, 117-118 creamed, 118 Peppers, 48 Pie crust, 178 Pie fillings, 178-179 Pie, meat, 85 with dressing, 86 Washington, 174-175 Pies, one-crust, 56 two-crust, 55-56 Pineapple pie filling, 186 Pineapple pudding, 162-163 Pineapple tapioca pudding, 163-164 Pork, 43 roast, 92-93 Pork chops breaded, 91-92 with dressing, 92 Potato salad, 135 Potatoes, 45-46 browned, 118 creamed, 119 French fried, 119 glazed sweet, 121 mashed, 119-120 parsley buttered, 120 scalloped, 120-121 stuffed baked, 121 Potatoes for cafeteria menu, 12 Prune and cottage cheese salad, 139 Prunecot filling for shortcake, 149-150 Prune gelatin, 163 Prune pudding, 149 Prune sauce, 167 Pudding, bread, 143-144 carrot plum, 148 chocolate, 157 chocolate bread, 144-145 chocolate rice, 151 cold, 52-53 corn, 114 cornstarch, 158 cottage, 145-146 grapenut, 147-148 hot, 51-52 Norwegian prune, 162 old-fashioned baked rice, 151-152 pineapple, 162-163 pineapple tapioca, 163-164 prune, 149 snow, 164-165 steamed molasses, 148-149 Pumpkin pie filling, 187 Punch, fruit, 187-188 Quality of food, 8 Quick bread, 48-49 Raised muffins, 127 Raisin tapioca, 164 Recipes, 73-190 Rhubarb, baked, 167 Rhubarb pie filling, 182 Rib roast of beef, 87 Rice, 48 Rice and cheese, 104 Rice and nut loaf, 104 Rice croquettes, 122 Rice with hard sauce, 152 Rolls, 49 baking-powder cinnamon, 125 cinnamon, 130 Parker house, 130-131 Rutabagas, 48 mashed, 122-123 Salad, apple and celery, 137 banana, 137 cabbage, 134 carrot and raisin, 134 chicken, 140 combination vegetable, 135 cottage cheese, 51 with celery and green peppers, 138-139 deviled egg, 139-140 fish, 51 fruit, 51, 138 grapefruit, 138 lobster, 140 meat, 51 potato, 135 prune and cottage cheese, 139 tomato jelly, 136 vegetable, 50 gelatin, 136-137 Salad dressings, 142-145 Salads for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 list of, 50-51 recipes for, 132-142 Salmon, 44 fried, 100 scalloped, 101 Salmon loaf, 101 Sandwiches for tea-room menus, 40, 41 list of, 49-50 recipes for, 132-134 Sausage, 93 Sauces, apricot, 165 chocolate, 152 cranberry, 166 custard, 153 dessert, 152-154 dried peach, 166-167 egg, hard, 153 fruit, 53, 165-167 hard, 153-154 lemon, 154 meat, 106-108 mustard, 106 prune, 167 tartare, 106-107 tomato, 107 white, 107-108 Scalloped corn, 115 potatoes, 120-121 oysters, 100 salmon, 101 tomatoes, 123-124 Scrambled eggs and ham, 105 Sequence of foods in menus, 3 Servings, size of, 8 arrangement of, 9 Shapes of food, 9 Sherbets, 54 Shortcake, 150 prunecot filling for, 149-150 strawberry filling for, 150 Snow pudding, 164-165 Soups, recipes for, 73-80 bouillon, 73-74 chicken, 74 cream, 42 cream of celery, 76-77 cream of corn, 77 cream of Lima bean, 77-78 cream of pea, 78 cream of spinach, 78-79 cream of tomato, 79 noodle, 75 oyster stew, 80 peanut butter, 80 stock, 42 tomato rice, 75-76 vegetable, 76 Soups for tea-room menus, 37, 39, 40, 41 Spaghetti, 47 Spice cake, 173-174 Spinach, 48 Spinach and egg, 123 Squash, 48 Steak, Swiss, 87 Steamed molasses pudding, 148-149 Stewed tomatoes, 124 Stews, meat, 86-87 oyster, 80 Stock soups, 42 Strawberry shortcake filling, 150 Stuffed baked potatoes, 121 Succotash, 116 Sugar cookies, 174 Sweetbreads, 96 Swiss steak, 87 Table of weights and their approximate measures, 191-194 Tapioca cream, 165 Tartare sauce, 106-107 Tea rooms, menus for, 36-41 Temperature of food, 9 Thousand Island salad dressing, 142 Tomato jelly salad, 136 Tomato rice soup, 75-76 Tomato sauce, 107 Tomatoes, 48 scalloped, 123-124 stewed, 124 Trout, 44 Turnips, 48 Variety of food, 3, 4, 5, 10 Veal, 43-44 breaded, 93-94 roast, 94 Veal birds, 95 Veal hearts, breaded, 94 en casserole, 95-96 Vegetable gelatin salad, 136 Vegetable salads, 50-51 combination, 135 Vegetable soup, 76 Vegetables for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 list of, 45-48 recipes for, 108-124 Washington pie, 174-175 Weiners, 88 White breads, 131 White cake, 175 White frosting, 177-178 White sauce, 107-108 Whitefish, 44 Yeast breads, 49 End of Project Gutenberg's Quantity Cookery, by Lenore Richards and Nola Treat *** END OF THE PROJECT GUTENBERG EBOOK QUANTITY COOKERY: MENU PLANNING AND COOKING FOR LARGE NUMBERS *** Updated editions will replace the previous one—the old editions will be renamed. Creating the works from print editions not protected by U.S. copyright law means that no one owns a United States copyright in these works, so the Foundation (and you!) can copy and distribute it in the United States without permission and without paying copyright royalties. Special rules, set forth in the General Terms of Use part of this license, apply to copying and distributing Project Gutenberg™ electronic works to protect the PROJECT GUTENBERG™ concept and trademark. Project Gutenberg is a registered trademark, and may not be used if you charge for an eBook, except by following the terms of the trademark license, including paying royalties for use of the Project Gutenberg trademark. If you do not charge anything for copies of this eBook, complying with the trademark license is very easy. You may use this eBook for nearly any purpose such as creation of derivative works, reports, performances and research. Project Gutenberg eBooks may be modified and printed and given away—you may do practically ANYTHING in the United States with eBooks not protected by U.S. copyright law. Redistribution is subject to the trademark license, especially commercial redistribution. START: FULL LICENSE THE FULL PROJECT GUTENBERG LICENSE PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK To protect the Project Gutenberg™ mission of promoting the free distribution of electronic works, by using or distributing this work (or any other work associated in any way with the phrase “Project Gutenberg”), you agree to comply with all the terms of the Full Project Gutenberg™ License available with this file or online at www.gutenberg.org/license. Section 1. General Terms of Use and Redistributing Project Gutenberg™ electronic works 1.A. By reading or using any part of this Project Gutenberg™ electronic work, you indicate that you have read, understand, agree to and accept all the terms of this license and intellectual property (trademark/copyright) agreement. If you do not agree to abide by all the terms of this agreement, you must cease using and return or destroy all copies of Project Gutenberg™ electronic works in your possession. If you paid a fee for obtaining a copy of or access to a Project Gutenberg™ electronic work and you do not agree to be bound by the terms of this agreement, you may obtain a refund from the person or entity to whom you paid the fee as set forth in paragraph 1.E.8. 1.B. “Project Gutenberg” is a registered trademark. It may only be used on or associated in any way with an electronic work by people who agree to be bound by the terms of this agreement. There are a few things that you can do with most Project Gutenberg™ electronic works even without complying with the full terms of this agreement. See paragraph 1.C below. There are a lot of things you can do with Project Gutenberg™ electronic works if you follow the terms of this agreement and help preserve free future access to Project Gutenberg™ electronic works. See paragraph 1.E below. 1.C. The Project Gutenberg Literary Archive Foundation (“the Foundation” or PGLAF), owns a compilation copyright in the collection of Project Gutenberg™ electronic works. Nearly all the individual works in the collection are in the public domain in the United States. If an individual work is unprotected by copyright law in the United States and you are located in the United States, we do not claim a right to prevent you from copying, distributing, performing, displaying or creating derivative works based on the work as long as all references to Project Gutenberg are removed. Of course, we hope that you will support the Project Gutenberg™ mission of promoting free access to electronic works by freely sharing Project Gutenberg™ works in compliance with the terms of this agreement for keeping the Project Gutenberg™ name associated with the work. You can easily comply with the terms of this agreement by keeping this work in the same format with its attached full Project Gutenberg™ License when you share it without charge with others. 1.D. The copyright laws of the place where you are located also govern what you can do with this work. Copyright laws in most countries are in a constant state of change. If you are outside the United States, check the laws of your country in addition to the terms of this agreement before downloading, copying, displaying, performing, distributing or creating derivative works based on this work or any other Project Gutenberg™ work. The Foundation makes no representations concerning the copyright status of any work in any country other than the United States. 1.E. Unless you have removed all references to Project Gutenberg: 1.E.1. The following sentence, with active links to, or other immediate access to, the full Project Gutenberg™ License must appear prominently whenever any copy of a Project Gutenberg™ work (any work on which the phrase “Project Gutenberg” appears, or with which the phrase “Project Gutenberg” is associated) is accessed, displayed, performed, viewed, copied or distributed: This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. 1.E.2. If an individual Project Gutenberg™ electronic work is derived from texts not protected by U.S. copyright law (does not contain a notice indicating that it is posted with permission of the copyright holder), the work can be copied and distributed to anyone in the United States without paying any fees or charges. If you are redistributing or providing access to a work with the phrase “Project Gutenberg” associated with or appearing on the work, you must comply either with the requirements of paragraphs 1.E.1 through 1.E.7 or obtain permission for the use of the work and the Project Gutenberg™ trademark as set forth in paragraphs 1.E.8 or 1.E.9. 1.E.3. If an individual Project Gutenberg™ electronic work is posted with the permission of the copyright holder, your use and distribution must comply with both paragraphs 1.E.1 through 1.E.7 and any additional terms imposed by the copyright holder. Additional terms will be linked to the Project Gutenberg™ License for all works posted with the permission of the copyright holder found at the beginning of this work. 1.E.4. Do not unlink or detach or remove the full Project Gutenberg™ License terms from this work, or any files containing a part of this work or any other work associated with Project Gutenberg™. 1.E.5. Do not copy, display, perform, distribute or redistribute this electronic work, or any part of this electronic work, without prominently displaying the sentence set forth in paragraph 1.E.1 with active links or immediate access to the full terms of the Project Gutenberg™ License. 1.E.6. You may convert to and distribute this work in any binary, compressed, marked up, nonproprietary or proprietary form, including any word processing or hypertext form. However, if you provide access to or distribute copies of a Project Gutenberg™ work in a format other than “Plain Vanilla ASCII” or other format used in the official version posted on the official Project Gutenberg™ website (www.gutenberg.org), you must, at no additional cost, fee or expense to the user, provide a copy, a means of exporting a copy, or a means of obtaining a copy upon request, of the work in its original “Plain Vanilla ASCII” or other form. Any alternate format must include the full Project Gutenberg™ License as specified in paragraph 1.E.1. 1.E.7. Do not charge a fee for access to, viewing, displaying, performing, copying or distributing any Project Gutenberg™ works unless you comply with paragraph 1.E.8 or 1.E.9. 1.E.8. You may charge a reasonable fee for copies of or providing access to or distributing Project Gutenberg™ electronic works provided that: • You pay a royalty fee of 20% of the gross profits you derive from the use of Project Gutenberg™ works calculated using the method you already use to calculate your applicable taxes. The fee is owed to the owner of the Project Gutenberg™ trademark, but he has agreed to donate royalties under this paragraph to the Project Gutenberg Literary Archive Foundation. Royalty payments must be paid within 60 days following each date on which you prepare (or are legally required to prepare) your periodic tax returns. Royalty payments should be clearly marked as such and sent to the Project Gutenberg Literary Archive Foundation at the address specified in Section 4, “Information about donations to the Project Gutenberg Literary Archive Foundation.” • You provide a full refund of any money paid by a user who notifies you in writing (or by e-mail) within 30 days of receipt that s/he does not agree to the terms of the full Project Gutenberg™ License. You must require such a user to return or destroy all copies of the works possessed in a physical medium and discontinue all use of and all access to other copies of Project Gutenberg™ works. • You provide, in accordance with paragraph 1.F.3, a full refund of any money paid for a work or a replacement copy, if a defect in the electronic work is discovered and reported to you within 90 days of receipt of the work. • You comply with all other terms of this agreement for free distribution of Project Gutenberg™ works. 1.E.9. If you wish to charge a fee or distribute a Project Gutenberg™ electronic work or group of works on different terms than are set forth in this agreement, you must obtain permission in writing from the Project Gutenberg Literary Archive Foundation, the manager of the Project Gutenberg™ trademark. Contact the Foundation as set forth in Section 3 below. 1.F. 1.F.1. Project Gutenberg volunteers and employees expend considerable effort to identify, do copyright research on, transcribe and proofread works not protected by U.S. copyright law in creating the Project Gutenberg™ collection. Despite these efforts, Project Gutenberg™ electronic works, and the medium on which they may be stored, may contain “Defects,” such as, but not limited to, incomplete, inaccurate or corrupt data, transcription errors, a copyright or other intellectual property infringement, a defective or damaged disk or other medium, a computer virus, or computer codes that damage or cannot be read by your equipment. 1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the “Right of Replacement or Refund” described in paragraph 1.F.3, the Project Gutenberg Literary Archive Foundation, the owner of the Project Gutenberg™ trademark, and any other party distributing a Project Gutenberg™ electronic work under this agreement, disclaim all liability to you for damages, costs and expenses, including legal fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH DAMAGE. 1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a defect in this electronic work within 90 days of receiving it, you can receive a refund of the money (if any) you paid for it by sending a written explanation to the person you received the work from. If you received the work on a physical medium, you must return the medium with your written explanation. The person or entity that provided you with the defective work may elect to provide a replacement copy in lieu of a refund. If you received the work electronically, the person or entity providing it to you may choose to give you a second opportunity to receive the work electronically in lieu of a refund. If the second copy is also defective, you may demand a refund in writing without further opportunities to fix the problem. 1.F.4. Except for the limited right of replacement or refund set forth in paragraph 1.F.3, this work is provided to you ‘AS-IS’, WITH NO OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. 1.F.5. Some states do not allow disclaimers of certain implied warranties or the exclusion or limitation of certain types of damages. If any disclaimer or limitation set forth in this agreement violates the law of the state applicable to this agreement, the agreement shall be interpreted to make the maximum disclaimer or limitation permitted by the applicable state law. The invalidity or unenforceability of any provision of this agreement shall not void the remaining provisions. 1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the trademark owner, any agent or employee of the Foundation, anyone providing copies of Project Gutenberg™ electronic works in accordance with this agreement, and any volunteers associated with the production, promotion and distribution of Project Gutenberg™ electronic works, harmless from all liability, costs and expenses, including legal fees, that arise directly or indirectly from any of the following which you do or cause to occur: (a) distribution of this or any Project Gutenberg™ work, (b) alteration, modification, or additions or deletions to any Project Gutenberg™ work, and (c) any Defect you cause. Section 2. Information about the Mission of Project Gutenberg™ Project Gutenberg™ is synonymous with the free distribution of electronic works in formats readable by the widest variety of computers including obsolete, old, middle-aged and new computers. It exists because of the efforts of hundreds of volunteers and donations from people in all walks of life. Volunteers and financial support to provide volunteers with the assistance they need are critical to reaching Project Gutenberg™’s goals and ensuring that the Project Gutenberg™ collection will remain freely available for generations to come. In 2001, the Project Gutenberg Literary Archive Foundation was created to provide a secure and permanent future for Project Gutenberg™ and future generations. To learn more about the Project Gutenberg Literary Archive Foundation and how your efforts and donations can help, see Sections 3 and 4 and the Foundation information page at www.gutenberg.org. Section 3. Information about the Project Gutenberg Literary Archive Foundation The Project Gutenberg Literary Archive Foundation is a non-profit 501(c)(3) educational corporation organized under the laws of the state of Mississippi and granted tax exempt status by the Internal Revenue Service. The Foundation’s EIN or federal tax identification number is 64-6221541. Contributions to the Project Gutenberg Literary Archive Foundation are tax deductible to the full extent permitted by U.S. federal laws and your state’s laws. The Foundation’s business office is located at 809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887. Email contact links and up to date contact information can be found at the Foundation’s website and official page at www.gutenberg.org/contact Section 4. Information about Donations to the Project Gutenberg Literary Archive Foundation Project Gutenberg™ depends upon and cannot survive without widespread public support and donations to carry out its mission of increasing the number of public domain and licensed works that can be freely distributed in machine-readable form accessible by the widest array of equipment including outdated equipment. Many small donations ($1 to $5,000) are particularly important to maintaining tax exempt status with the IRS. The Foundation is committed to complying with the laws regulating charities and charitable donations in all 50 states of the United States. Compliance requirements are not uniform and it takes a considerable effort, much paperwork and many fees to meet and keep up with these requirements. We do not solicit donations in locations where we have not received written confirmation of compliance. To SEND DONATIONS or determine the status of compliance for any particular state visit www.gutenberg.org/donate. While we cannot and do not solicit contributions from states where we have not met the solicitation requirements, we know of no prohibition against accepting unsolicited donations from donors in such states who approach us with offers to donate. International donations are gratefully accepted, but we cannot make any statements concerning tax treatment of donations received from outside the United States. U.S. laws alone swamp our small staff. Please check the Project Gutenberg web pages for current donation methods and addresses. Donations are accepted in a number of other ways including checks, online payments and credit card donations. To donate, please visit: www.gutenberg.org/donate. Section 5. General Information About Project Gutenberg™ electronic works Professor Michael S. Hart was the originator of the Project Gutenberg™ concept of a library of electronic works that could be freely shared with anyone. For forty years, he produced and distributed Project Gutenberg™ eBooks with only a loose network of volunteer support. Project Gutenberg™ eBooks are often created from several printed editions, all of which are confirmed as not protected by copyright in the U.S. unless a copyright notice is included. Thus, we do not necessarily keep eBooks in compliance with any particular paper edition. Most people start at our website which has the main PG search facility: www.gutenberg.org. This website includes information about Project Gutenberg™, including how to make donations to the Project Gutenberg Literary Archive Foundation, how to help produce our new eBooks, and how to subscribe to our email newsletter to hear about new eBooks.