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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

[Pg 1] 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.

[Pg 2] 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.

[Pg 3] 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. [Pg 4] 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. [Pg 5] 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 [Pg 6] 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. [Pg 7] 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

[Pg 8] 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
form
neatness
arrangement
    appearance
Palatability        
  quality   odor
temperature
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 [Pg 9] 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 [Pg 10] 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

[Pg 11] 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. [Pg 12]

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. [Pg 13]

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 [Pg 14] 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

** 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 [Pg 37] 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 [Pg 38]

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. [Pg 39]

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.]

[Pg 40] 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 [Pg 41]


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 [Pg 42]

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
[Pg 43] 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
[Pg 44] 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
[Pg 45] ___________________

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
Creamed
[Pg 46] 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
___________________
___________________
___________________
___________________ [Pg 47]

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
[Pg 48] 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
[Pg 49] 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
[Pg 50] 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
[Pg 51] 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
[Pg 52] 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
[Pg 53] 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
[Pg 54] 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
[Pg 55] 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
[Pg 56] 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) [Pg 57]

  Winter Spring Summer Fall
Soups

Celery

Oyster stew

 

 

 

Fresh asparagus

Celery

Oyster stew

Meats

Sausage

Spare ribs

Fried rabbit

Turkey

Goose

Duck

 

 

 

 

Lamb

Lamb

Sausage

Spare ribs

Fried rabbit

Turkey

Goose

Duck

Meat Substitutes Mushrooms

Stuffed peppers

Mushrooms

 

 

 

 

 

Fish

Oysters
creamed
scalloped
fried
cocktail

Oysters
creamed
scalloped
fried
cocktail

 

 

 

 

 

Vegetables

Sweet potatoes
[Pg 58] baked
boiled
browned
glazed
mashed
fried
scalloped
with apples

Cauliflower
creamed
buttered
scalloped

Hubbard squash
baked
mashed

Parsnips

Brussels sprouts

 

 

 

 

 

New potatoes
buttered
with parsley
creamed

Asparagus
buttered
creamed

 

 

 

 

 

String beans

Lima beans

Fresh peas

Corn on cob

Eggplant

Summer squash

Tomatoes

Sweet potatoes
baked
boiled
browned
glazed
mashed
fried
scalloped with apples

Hubbard squash
baked
mashed

Tomatoes

Parsnips

Eggplant

Brussels sprouts

Celery creamed

Salads

Grapefruit

Fresh asparagus

Cucumber

Fresh young onion

Radishes

Watercress

 

 

 

 

 

Cucumber

Fresh young onion

Radishes

Tomato

Stuffed celery

Cucumbers

Tomato

Grapefruit

Breads

Cranberry muffins

Hot cross buns

Blueberry muffins

Cranberry muffins

 

 

 

 

 

 

Deserts

Mince pie

Pumpkin pie

Cranberry pie
jelly
sauce

Grapefruit [Pg 59]

 

 

 

 

Cranberry and raisin pie

Raisin pie

Baked rhubarb

Rhubarb tapioca

Strawberry shortcake

Fresh pineapple sauce

Fresh strawberries

 

 

Rhubarb pie

Rhubarb and raisin pie

Blueberries

Raspberries

 

 

Fresh apple sauce

Fresh apricots

Fresh peaches

Fresh plums

Concord grapes

Cantaloupe

Watermelon

Mince pie

Pumpkin pie

Cranberry pie
jelly
sauce

Grapefruit

Fresh pears

Baked pears

Fresh apricots

Fresh peaches

Fresh plums

Concord grapes

Tokay grapes

Cantaloupe

 

 

Watermelon

Cranberry and raisin pie

Beverages

Hot cocoa

Hot chocolate

Lemonade

Lemonade with fresh mint

Iced cocoa

Iced chocolate

Iced coffee

Lemonade

Lemonade with fresh mint

Iced tea

Iced cocoa

Iced chocolate

Iced coffee

 

 

 

 

 

 

Breakfast dishes

Buckwheat cakes with sausage

Fried hominy cakes

 

 

 

 

 

Buckwheat cakes with sausage

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. [Pg 60]

SUGGESTIVE AND POPULAR FOOD COMBINATIONS

Kind of Meat Vegetable Combination Salad, Sauce and Bread Combination Dessert Combination
Beef

Potatoes-Irish
(prepared in any form)

Cauliflower

Beets

Salsify

Tomatoes

Mushrooms

Corn

Beef, corned

Cabbage

Boiled potatoes

Cauliflower

Brussels sprouts

Cabbage slaw

Perfection salad with mayonnaise

Tartare sauce

Chicken

Sweet potatoes

Squash

Celery

Onions

Asparagus

Peas

Green corn

Mushrooms

Rice

Head lettuce

Tomato

Cucumber

Asparagus

Fruit

Cranberry muffins

Beaten biscuit

Hot biscuit

Cranberry sauce

Fish

Tomatoes

Onions

French fried potatoes

Creamed potatoes

Browned potatoes

Spinach with lemon

Stuffed peppers

Tartare sauce

Hollandaise sauce

Egg sauce

Lemon sauce

Tomato sauce

Vegetable salads (of all kinds)

Perfection salad

Cucumber sauce

Lemon pie

Fruit gelatin

Fruit cocktail

Lemon rice pudding

Fruit tapiocas

Baked rhubarb

Pineapple pudding

Ham

Potatoes
Creamed
Browned
Parsley buttered
Baked

Sweet potatoes
Baked
Glazed
Fried
Mashed

Carrots

Hominy

Rice [Pg 61]

Beans
Lima, baked
Navy, baked
String

Spinach

Corn

Cabbage

Brussels sprouts

Cauliflower

Potato salad

Cabbage slaw

All vegetable combination salads

Spinach salad

Head lettuce

Apple salad

Mustard sauce

Steamed brown bread

Corn muffins

Corn bread

Hot biscuit

Pumpkin pie

Indian pudding

Apple pie

Baked apples

Apple fritters

Apple sauce

Apple dumpling

Apple tapioca

Baked custard

Ginger cake

Lamb and mutton

Potatoes
Mashed
Browned
Parsley buttered (with chops)

Peas

Carrots

Asparagus

Tomatoes

 

 

 

 

 

Sauces
Mint
Caper
Red currant jelly

Pork
(See Ham)

Tomatoes

Parsnips

Cranberry sauce

Acid desserts

Veal

Potatoes
Mashed
Browned
Creamed
(with breaded veal)

Sweet potatoes
(in any form)

Celery

Cauliflower

Cabbage

Brussels sprouts

String beans

Tomatoes

Peas

All vegetable salads

All fruit salads

Hot breads or rolls

WAYS OF USING LEFT-OVER FOODS

Left-over Meats [Pg 62] Left-over Vegetables

Croquettes

Scalloped meat with rice or or potato

Shepherd's pie

Ham with scrambled eggs

Ham fondue or omelet

Hash

Hash with poached eggs

Meat pie (biscuit)

Meat pie with dressing

Meat balls rolled in cooked rice

Minced meat on toast

Mincemeat for pie

Minced meat in ramekins

Stews

Stuffed peppers

Stuffed tomato

Meat bones cooked for stock

Buttered vegetables may be used in
Soup
Creole soup
Meat stews
Hash
Salmon loaf (peas and celery)
Peas in omelet
Stuffed peppers
Stuffed tomatoes

Rice may be used in
Scalloped rice with cheese
Soups
Puddings
Croquettes
Hash
Salmon or fish loaves

Potatoes, used same as rice

All creamed vegetables can be scalloped or used in soup

 

Left-over Fruits And Juices Left-over Breads And Cakes Left-over Dairy Products And Eggs

Blanc manges

Brown Betty

Cocktail

Cobbler

Scalloped fruit

Gelatin

Mince pie filling

Fruit salads

Sherbets and ices

Tapiocas

Whips

Bread puddings

Brown bread

Brown Betty

Crumb pancakes

Crumb cookies

Crumb muffins

Dressing

Scalloped fruit

Fondues

Meat loaf

Hamburg balls

Stewed tomatoes

Dairy
Sour milk
cakes
corn bread
gingerbread
muffins
pancakes
Sour cream
butter
corn bread
spice cake
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. [Pg 63]

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
[Pg 64] 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 [Pg 65] 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

[Pg 66] 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. A.M. 30 lb.

beef shoulder clod

.13 Mon. night
A.M. 2 lb. bacon

Best grade, cut 36 slices to lb.

.37 Tues. morning
P.M. 40 lb. pork loin 10 to 12 lb. loin .26 Tues. noon
P.M. 20 lb. beef stew

1-inch cubes, no bones, no gristle

.13½ Tues. noon
Tues. A.M. [Pg 67] 20 lb.

short ribs of beef

.07½ Tues. noon
A.M. 15 lb. sausage best grade, no cereal .18 Tues. night
A.M. 20 lb. cottage cheese .12 Tues. night
P.M. 50 lb.

chickens, 4 to 5 lbs. each

to arrive frozen

.24 Wed. noon
Wed.A.M. 20 lb. veal steak

round, cut thin for rolling

.26 Wed. night
A.M. 5 lb. sweetbreads veal .75 Wed. night
A.M. 1 qt. oysters

standard selects, 80 to qt

.70 per qt.

Wed. night
P.M. 50 lb.

beef, round steak

1 inch thick

.13½ Thurs. noon
Thurs. A.M. 2 hams

14 to 16 lb. each

.30 Thurs. night
P.M. 55 lb.

veal roast

round .26 Fri. noon
Fri. A.M. 2 qt. oysters

standard selects, 80 to qt.

.70 per qt. Fri. night
A.M. 20 lb.

rib roast of beef

  .25 Fri. night
P.M. 20 lb. pork chops

cut 4 to lb.

.18 Sat. noon
P.M. 15 lb.

veal hearts

  .11 Sat. noon
Sat. A.M. 40 lb. tenderloin prime .40 Mon. noon

MENU FORM
MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS

Date Date Date
Breakfast Breakfast Breakfast

 

 

 

 

Fruits Fruits Fruits
Cereals [Pg 68] Cereals Cereals

 

 

 

 

 

 

Hot Dishes Hot Dishes Hot Dishes

 

 

 

 

Lunch Lunch Lunch
Soup Soup Soup

 

 

 

 

Meats Meats Meats

 

 

 

 

Vegetables Vegetables Vegetables

 

 

 

 

Salads [Pg 69] 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

[Pg 70] 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 ___________________ [Pg 71]
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
  1. For food
  2. For dish rental (if necessary)
  3. For printing (if necessary)
  4. For flowers or other decorations
IV. Employment of help
  1. Rescheduling the regular help
  2. Overtime for the regular help
  3. Hiring of additional help
V. Division of the work
  1. Directions to cooks
    1. Copy of the menu
    2. Recipes and amounts to be prepared
  2. Service of the food
    1. In the kitchen
      1. Instructions for counting out and arrangement of utensils for the service of the food
      2. Organization of each serving center, where the number served is so large that more than one center is necessary
      3. Assignment of special duties to workers at the serving center
      4. A drawing or serving of a sample plate showing arrangement of food on the plate
    2. In the dining room
      1. 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 [Pg 72]
  1. Cost of the food
    1. 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. 2. Left-overs listed
    3. 3. Approximate value of left-overs as listed
    4. 4. Net food cost is total food cost less the value of usable left-overs
  2. 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
  3. 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
  4. Summary
    1. Total cost
      1. food
      2. labor
      3. overhead
    2. Total receipts
    3. Profit or loss
  5. Number served
  6. Per capita cost

CHAPTER VI

RECIPES

[Pg 73] 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
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

[Pg 74] 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 ⅓ to ½ c.
Calories in one serving______
Cost of one serving______

CHICKEN SOUP
Ingredients Amount Weight Calories Unit Cost Total Cost
Stock, chicken 4 gal.
Onions 1¼ lb.
Salt ⅓ to ½ c.
Celery salt ¼ 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 ¾ c.
Calories in one serving______
Cost of one serving______[Pg 75]

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 ⅔ c.
Celery salt ¼ 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 ¾ 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 ½ lb.
Tomatoes 1 gal.
Rice 2½ c.
Carrots, finely diced 1½ c.
Flour 3 c.
Salt ⅓ c.
Butter substitute 1½ 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. [Pg 76]

Number of servings 115
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

**VEGETABLE SOUP
Ingredients Amount Weight Calories Unit Cost Total Cost
Stock 1½ gal.
Tomatoes, #10 cans 2
Bay leaves 3
Water 1½ gal.
Carrots, diced 1 pt.
Celery, diced 1 qt.
Onions 1 lb.
Rice 1 c.
Salt ¼ 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 ¾ 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 ¼ lb.
Butter substitute ¾ lb.
Flour 3 c.
Milk 7 qt.
Paprika ½ tsp.
Red pepper ¼ tsp.
Salt ¼ c.

Make a celery stock by cooking the leaves and outside stalks in water to cover. Rub through a sieve. [Pg 77] 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 ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF CORN SOUP
Ingredients Amount Weight Calories Unit Cost Total Cost
Corn 1½ gal.
Water 1 qt.
Onion ½ lb.
Butter substitute ¾ c.
Flour 1½ c.
Milk 2 gal.
Salt ¼ c.
Paprika ½ 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 ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF LIMA BEAN SOUP
Ingredients Amount Weight Calories Unit Cost Total Cost
Butter substitute ¾ c.
Flour 1½ c.
Milk 6 qt.
Salt 2 tbsp.
Lima beans, cooked 4 qt.
Grated onion or
chives ¼ c.
Chopped parsley ¼ c.

[Pg 78] 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 ¾ 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 ⅜ lb.
Bay leaf 1 leaf
Milk 6 qt.
Butter substitute ½ 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 ¾ 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 ⅜ lb.
Milk 6 qt.
Butter substitute ¼ lb.
Flour 1 c.
Salt 1 tbsp.

[Pg 79] 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 ¾ 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 ¼ lb.
Sugar ⅜ c.
Soda 2 tsp.
Butter substitute ½ 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 ¾ c.
Calories in one serving______
Cost of one serving______[Pg 80]

OYSTER STEW
Ingredients Amount Weight Calories Unit Cost Total Cost
Milk 4 gal.
Oysters 1 gal.
Salt ¼ 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 1¼ gal
Flour ¾ c.
Salt ½ 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 ¾ c.
Calories in one serving______
Cost of one serving______ [Pg 81]

MEATS

BEEF À LA MODE
Ingredients Amount Weight Calories Unit Cost Total Cost
Beef round 50 lb.
Carrots, chopped 1 gal.
Peppers, chopped 1½ c.
Tomatoes, #10 can 1
Onions, chopped 1 lb.
Water 3 gal.
Flour 2 c.
Salt ½ 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 ¼ 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 [Pg 82] beef stock or gravy. Bake in a hot oven until brown. Serve with tartare sauce.

Number of servings 70
Amount in one serving ¾ 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 ½ c. and ½ 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 ¼ c.
Milk 1 qt.
Onion ⅜ 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 ¼ lb.
Calories in one serving______
Cost of one serving______[Pg 83]

**HASH
Ingredients Amount Weight Calories Unit Cost Total Cost
Meat, chopped 6 qt.
Potatoes 6 qt.
Onions ⅔ lb.
Salt ½ 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 ¾ 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 ⅓ lb.
Salt ¼ c.
Stock to mix
Crumbs, sifted 4 c.
Eggs 4
Milk ½ 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 [Pg 84] for the rice, in which case the water also would be omitted.

Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**MEAT LOAF
Ingredients Amount Weight Calories Unit Cost Total Cost
Hamburger 30 lb.
Salt ¾ 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 ⅓ c.
Onions ½ lb.

[Pg 85] 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 ⅕ 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 ½ c.
Potatoes, diced 2 qt.
Salt ⅓ c.
Flour 4 c.
Biscuit recipe (see page 124) ⅔ 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 ½ 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 4½ qt.
Onion ¼ 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 ¾ c.
Calories in one serving______
Cost of one serving______ [Pg 86]

MEAT STEW
Ingredients Amount Weight Calories Unit Cost Total Cost
Meat, cubed 20 lb.
Water 3 gal.
Onions ½ lb.
Carrots 1¼ qt.
Potatoes 5 qt.
Flour 3 c.
Salt ½ 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 [Pg 87] water and thicken the stew after the vegetables are tender.

Number of servings 96
Amount in one serving ¾ 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 ⅔ c.
Water 1½ 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 ⅖ 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 2½ c.
Salt ¼ c.
Water 1½ 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 ⅖ lb.
Calories in one serving______
Cost of one serving______ [Pg 88]

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 ⅔ c.
Celery salt ¼ c.
Stock 4 gal.
Flour 3 qt.
Biscuit recipe (see page 124) ⅚ of 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 [Pg 89] dressed, approximately five gallons of stock may be obtained.

Number of servings 150
Amount in one serving ½ 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 1½ qt.
Chicken stock 2 gal.
Onions, chopped ¼ c.
Milk ½ gal.
Salt ⅓ to ½ c.
Cooked chicken meat, cubed 7½ 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, ½ 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 ½ 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. [Pg 90]
Lemon juice 1 tbsp.
Celery salt 1 tsp.
Paprika 1 tsp.
Salt ¼ c.
Onion juice 2 tbsp.
Flour 1½ 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 ½ c.
Calories in one serving______
Cost of one serving______

ROAST LAMB
Ingredients Amount Weight Calories Unit Cost Total Cost
Lamb 50 lb.
Salt ⅔ c.
Water 1½ 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 [Pg 91] 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 ⅓ to ⅖ 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 ¼ 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 ¼ 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 1¼ c.
Salt ⅔ 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 [Pg 92] chops in a medium hot oven. Pork should be well cooked.

Number of servings 80-85
Amount in one serving ¼ 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 2½ gal.
Onion 10 oz.
Butter substitute 1¼ c.
Salt ¼ 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 ¼ lb. and ¼ 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 ⅝ c.
Water 2½ 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 [Pg 93] 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 ⅖ 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 ¼ 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 ¼ 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 ½ 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 [Pg 94] cook in a moderate oven. Turn as is necessary. Veal should be thoroughly cooked.

Number of servings 80
Amount in one serving ¼ 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 ½ 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 ¼ lb.
Calories in one serving______
Cost of one serving______

ROAST VEAL
Ingredients Amount Weight Calories Unit Cost Total Cost
Veal, round 50 lb.
Salt ⅔ c.
Onions ¼ lb.
Flour 5 c.
Water 2½ 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 [Pg 95] be added to the stock. Thicken with the flour mixed to a paste with water.

Number of servings 200
Amount in one serving ¼ 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 ¼ 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 2½ c.
Salt ½ c.
Bacon fat 2 c.
Stock 1½ gal.
Green peppers, chopped 1 c.
Onions 1 lb.
Carrots, diced 1 c.
Parsley, chopped ¼ c.
Celery salt ¼ c.
Peppercorns 2 tbsp.

[Pg 96] 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 ⅖ 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 ½ c.
Salt ⅜ c.
White sauce 3 qts.
Butter substitute 1 c.
Paprika 2 tsp.
Salt ⅜ 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 ⅓ c.
Calories in one serving______
Cost of one serving______

LIVER AND BACON
Ingredients Amount Weight Calories Unit Cost Total Cost
Liver 8 lb.
Bacon 1¾ lb.
Salt 2 tbsp.
Eggs 4
Milk ¼ c.
Crumbs 3 c.

[Pg 97]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 ⅙ 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 ⅓ 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. [Pg 98]
Butter substitute ¾ c.
Paprika ⅔ 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 ½ c.
Calories in one serving______
Cost of one serving______

FRIED HALIBUT
Ingredients Amount Weight Calories Unit Cost Total Cost
Halibut 20 lb.
Salt ⅔ c.
Crumbs 5 c.
Eggs 5
Milk ¾ 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 ⅔ lb.
Calories in one serving______
Cost of one serving______ [Pg 99]

FRIED OYSTERS
Ingredients Amount Weight Calories Unit Cost Total Cost
Oysters 1 gal.
Bread crumbs 2 qt.
Eggs 8
Milk 1 c.
Salt ½ 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 1½ c.
Catsup 1 c.
Grated onion juice ¼ c.
Tabasco sauce ½ tsp.
Salt 1 tsp.
Celery, chopped ¾ c.
Peppers, chopped ¾ 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 ⅓ c.
Calories in one serving______
Cost of one serving______

**SCALLOPED OYSTERS [Pg 100]
Ingredients Amount Weight Calories Unit Cost Total Cost
Broken bread 2 qt.
Broken crackers 2 qt.
Milk 1 qt.
Salt ½ 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 ¾ c.
Calories in one serving______
Cost of one serving______

FRIED SALMON
Ingredients Amount Weight Calories Unit Cost Total Cost
Salmon 20 lb.
Salt ⅔ c.
Crumbs 5 c.
Eggs 5
Milk ¾ 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 ⅔ lb.
Calories in one serving______
Cost of one serving______ [Pg 101]

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 ¼ 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 ⅜ c.
Parsley sprigs ¼ c.
Onions ⅜ lb.
Salt 1½ tbsp.
Butter substitute 1 c.
Flour 2 c.
Paprika ½ tsp.
Crumbs 3 c.
Butter substitute ¼ 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 [Pg 102] 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 ⅔ 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 ½ 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 ¾ 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 ¾ c.
Chopped green pepper 2 c.
Salt ¾ c.
Milk 1 to 1½ gal.
Crumbs 4½ c.
Eggs 10
Milk 1¼ c.

[Pg 103] 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 ½ 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 ¼ c.
Cheese 2 lb.
Bread crumbs 1 c.
Butter substitute ⅜ 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 ¾ c.
Calories in one serving______
Cost of one serving______

RICE AND CHEESE [Pg 104]
Ingredients Amount Weight Calories Unit Cost Total Cost
Rice 5 c.
Water 5 qt.
Salt ¼ c.
Milk 2½ 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 ¾ 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 1½ gal.
Nut meats, chopped 2 qt.
Green peppers 12
Eggs 30
Salt ½ 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 [Pg 105] 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 ⅓ c.
Salt ⅓ c.
Bread crumbs 1 qt.
Eggs 4
Milk ½ 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 ⅓ 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 1½ c.
Salt ¼ c.
Ham, cubed 4 to 6 c.

[Pg 106] 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 ¾ 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 ½ c.
Oil 1 c.
Mustard ¼ lb.
Mayonnaise dressing 3½ 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.

[Pg 107] 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 ½ c.
Onion ¼ c.
Bay leaf 4
Parsley, chopped ¼ c.
Flour 3 c.
Salt 3 tbsp.
Fat 1½ 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 ¼ c.

Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk, [Pg 108] 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 ¼ 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 ½ 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 ⅝ lb.
Salt 3 tbsp.
White sauce 4½ 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 ½ c.
Calories in one serving______
Cost of one serving______ [Pg 109]

FRESH ASPARAGUS ON TOAST
Ingredients Amount Weight Calories Unit Cost Total Cost
Asparagus 12 lb.
Salt ½ 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 ¼ c.
Molasses 1 c.
Sugar ½ 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, [Pg 110] 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 ½ 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 1½ lb.
Salt ⅓ c.
Paprika 3 tbsp.
Green peppers 1½ c.
Molasses ¼ 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 ½ 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 ½ c.
Salt 2 tbsp.
Paprika 1 tbsp.

[Pg 111] 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 ½ 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 ⅜ 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 ⅓-½ 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 ½ c.
Vinegar 1 c.
Salt ¼ 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 ½ c.
Calories in one serving______
Cost of one serving______ [Pg 112]

BUTTERED CABBAGE
Ingredients Amount Weight Calories Unit Cost Total Cost
Cabbage 8 lb.
Butter substitute 1 lb.
Salt ¼ 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 ½ 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 ¼ 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 ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED CARROTS
Ingredients Amount Weight Calories Unit Cost Total Cost
Carrots, diced 2 gal.
Salt ¼ c.
Butter substitute 1 c.

[Pg 113] 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 ½ 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 ¾ 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 ½ c.
Calories in one serving______
Cost of one serving______

CREAMED CARROTS
Ingredients Amount Weight Calories Unit Cost Total Cost
Carrots 10 lb.
Salt ½ c.
Water 5 qt.
White sauce 1 gal.
Butter substitute ⅔ 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 ½ c.
Calories in one serving______
Cost of one serving______ [Pg 114]

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 ⅓ 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 ⅓ c.
Calories in one serving______
Cost of one serving______ [Pg 115]

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 ⅓ c.
Calories in one serving______
Cost of one serving______

**SCALLOPED CORN
Ingredients Amount Weight Calories Unit Cost Total Cost
Milk 2 qt.
Butter substitute ½ c.
Onion, grated ⅜ 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 ½ c.
Calories in one serving______
Cost of one serving______ [Pg 116]

**SUCCOTASH
Ingredients Amount Weight Calories Unit Cost Total Cost
Lima beans 1½ qt.
Corn, #2 cans 8
Butter substitute 1 c.
Salt ¼ c.
Onion, grated 2 tbsp.
Paprika ½ 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 ⅓ and ½ 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______ [Pg 117]

BUTTERED ONIONS
Ingredients Amount Weight Calories Unit Cost Total Cost
Onions 10 lb.
Salt ½ c.
Water 6 qt.
Butter substitute ½ c.
Paprika ½ 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 ½ c.
Calories in one serving______
Cost of one serving______

CREAMED ONIONS
Ingredients Amount Weight Calories Unit Cost Total Cost
Onions 10 lb.
Salt ½ 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 ½ 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 ½ c.
Salt 2 tbsp.
Sugar ½ c.

[Pg 118] 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 ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

CREAMED PEAS
Ingredients Amount Weight Calories Unit Cost Total Cost
Peas 2 gal.
Salt ⅜ c.
White sauce 1 gal.
Butter substitute ½ 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 ½ c.
Calories in one serving______
Cost of one serving______

BROWNED POTATOES
Ingredients Amount Weight Calories Unit Cost Total Cost
Potatoes, pared 30 lb.
Salt ¼ 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 ⅓ 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 ¼ 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 ⅔ c.
Calories in one serving______
Cost of one serving______ [Pg 119]

FRENCH FRIED POTATOES
Ingredients Amount Weight Calories Unit Cost Total Cost
Potatoes, after paring 10 lb.
Salt ⅜ 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 1½ qt.
Salt ¼ c.

[Pg 120] 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 ⅔ 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 2⅔ c.
Salt ¼ c.
Butter substitute 1⅓ 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 ⅓ 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 1½ gal.
Onion, grated ½ lb.
Salt ½ to ¾ c.
Crumbs 2 c.
Butter substitute ½ c.

Grease a scalloping pan. Cover with a layer of potatoes, then with white sauce to which the onion [Pg 121] 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 ⅔ c.
Calories in one serving______
Cost of one serving______

STUFFED BAKED POTATOES
Ingredients Amount Weight Calories Unit Cost Total Cost
Potatoes 12 4¾ lb.
Butter substitute ⅜ c.
Salt 2 tbsp.
Egg whites 3
Milk 1 c.
Paprika ¼ tsp.
Chopped pimento ⅜ c.
Chopped parsley ¼ 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 1½ c.

Steam and peel the potatoes. If a vegetable parer is available, the potatoes may be put through the machine before steaming. [Pg 122] 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 ½ 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 1½ qt.
Salt 2 tbsp.
Eggs 20
Butter substitute ½ c.
Bread crumbs 4 c.
Eggs 6
Milk ¾ 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 ⅓ 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 ¼ c.

[Pg 123] 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 ½ 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 ½ c.
Salt ¼ 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 ½ 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 ¼ c.
Grated onion ¼ c.
Crumbs 2 c.
Butter substitute ⅓ 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 ½ c.
Calories in one serving______
Cost of one serving______

**STEWED TOMATOES [Pg 124]
Ingredients Amount Weight Calories Unit Cost Total Cost
Tomatoes, #10 cans 2
Broken bread 2 qt.
Sugar 1 c.
Salt 3 tbsp.
Grated onion ¼ c.
Butter substitute ½ c.

Heat the tomatoes with the seasonings. Add the broken bread just before serving.

Number of servings 65
Amount in one serving, between ⅓ and ½ 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 1½ c.
Salt ¼ c.
Shortening 3 c.
Milk 2¾ 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 [Pg 125] 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 1½ c.
Salt 4 tbsp.
Shortening 3 c.
Milk 2¾ qt.
Raisins 2 c.
Cinnamon ¼ c.
Sugar 2 c.
Butter substitute ½ 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 ¾ c.
Salt 2 tbsp.
Sugar 3 c.
Milk 2½ to 2¾ qt.
Bacon fat ½ c.
Eggs 8
Bacon, cooked 2 c.

[Pg 126] 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 ¼ 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 3¼ 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 ⅓ c. batter
Calories in one serving______
Cost of one serving______

**CRUMB MUFFINS
Ingredients Amount Weight Calories Unit Cost Total Cost
Flour 2½ qt.
Sugar 3 c.
Crumbs 2½ qt.
Baking powder ¾ c.
Salt 2 tbsp.
Eggs 8
Milk 3½ to
Butter substitute 4 qt. ¼ 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 ¼ c. batter
Calories in one serving______
Cost of one serving______ [Pg 127]

**DARK BRAN MUFFINS
Ingredients Amount Weight Calories Unit Cost Total Cost
Flour 1½ qt.
Cake crumbs 1 qt.
Bran 3½ qt.
Soda ¼ c.
Salt 3 tbsp.
Milk, sour 2½ 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 ¼ 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 ¾ c.
Salt 2 tbsp.
Eggs 8
Milk 3¼ to
Butter substitute, melted 3½ qt. ⅔ c.

[Pg 128] Prepare as for plain muffins.

Number of servings 96
Amount in one serving ⅓ to ½ c. batter
Calories in one serving______
Cost of one serving______

PLAIN MUFFINS
Ingredients Amount Weight Calories Unit Cost Total Cost
Sugar ¾ qt.
Flour 5 qt.
Baking powder ¾ c.
Salt 2 tbsp.
Eggs 8
Milk 3¼ to
Butter substitute, melted 3½ qt. ¼ 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 ¼ to ⅓ 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 ¼ 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 ⅕ c. dough
Calories in one serving______
Cost of one serving______ [Pg 129]

**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 1½ 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 ½ tsp.
Sugar 1 qt.
Milk 1 qt.
Eggs 6
Butter substitute ¼ 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 ¼ lb.
Water 2 c.
Flour 11¾ qt.
Salt ½ c.
Butter substitute 1½ c.
Fat, melted ½ 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 1⅓ oz. per roll
Calories in one serving______
Cost of one serving______ [Pg 130]

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 ¼ lb.
Water, lukewarm 2 c.
Flour 11 to 12 qt.
Salt ½ c.
Butter substitute 1½ c.

[Pg 131] 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 1⅓ oz.
Calories in one serving______
Cost of one serving______

WHITE BREAD
Ingredients Amount Weight Calories Unit Cost Total Cost
Yeast ¼ 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 ¼ 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 [Pg 132] 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 ⅙ 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 1½ tbsp.

Hard cook the eggs, cool and chop. Mix with the remaining ingredients. This amount makes two quarts, [Pg 133] 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 ⅙ c.
Calories in one serving______
Cost of one serving______

FRUIT SANDWICH FILLING
Ingredients Amount Weight Calories Unit Cost Total Cost
Raisins 1 lb.
Figs ½ lb.
Sugar 1½ c.
Flour 1 tbsp.
Cold water ¼ c.
Orange juice ½ 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 ⅙ c.
Calories in one serving______
Cost of one serving______

**HAM SANDWICH FILLING
Ingredients Amount Weight Calories Unit Cost Total Cost
Ham, boiled or baked (left-over) 3 lb.
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 [Pg 134] 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 ⅙ 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 1½ 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 ⅓ 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 2½ 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 ⅓ c.
Calories in one serving______
Cost of one serving______

**COMBINATION VEGETABLE SALAD [Pg 135]
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 ¼ c.
Paprika 1 tsp.
French dressing 1 qt.
Chopped parsley 1 c.
Pimentos, 15 oz. can 1
Onions ¼ 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 ½ c.
Calories in one serving______
Cost of one serving______ [Pg 136]

TOMATO JELLY SALAD
Ingredients Amount Weight Calories Unit Cost Total Cost
Tomatoes 3 qt.
Cloves ⅜ c.
Bay leaves 10
Salt 1 tsp.
Soda ¼ tsp.
Cayenne ⅜ 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 ⅓ c.
Calories in one serving______
Cost of one serving______

VEGETABLE GELATIN SALAD
Ingredients Amount Weight Calories Unit Cost Total Cost
Gelatin ½ c.
Cold water 2 c.
Sugar 2 c.
Boiling water 2 qt.
Salt 4 tsp.
Shredded cabbage 4 c.
Lemon juice ¾ 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 [Pg 137] cool and set. Serve on a lettuce leaf with salad dressing.

Number of servings 54
Amount in one serving ⅓ 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 1½ 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 ½ c.
Calories in one serving______
Cost of one serving______

BANANA SALAD
Ingredients Amount Weight Calories Unit Cost Total Cost
Bananas 20
Nuts, chopped 1⅓ c.
Salad dressing 2½ 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 ½ banana
Calories in one serving______
Cost of one serving______ [Pg 138]

FRUIT SALAD
Ingredients Amount Weight Calories Unit Cost Total Cost
Pineapple, diced 2 qt.
Oranges, diced 3 qt.
Celery, diced 2 qt.
Salad dressing 3½ 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 ½ 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.

[Pg 139] 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 ⅓ 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 ½ c.
Mayonnaise ½ c.
Mustard 1 tsp.
Paprika 1 tsp.

Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. Cream the yolks together [Pg 140] 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 ½ 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 1½ 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 ½ 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 ½ c.
Calories in one serving______
Cost of one serving______ [Pg 141]

BOILED DRESSING
Ingredients Amount Weight Calories Unit Cost Total Cost
Cornstarch 1½ c.
Sugar 2 c.
Milk 3 qt.
Mustard 2 tbsp.
Paprika ¼ c.
Salt 1 tsp.
Vinegar 1¼ 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 4¾ qt
Calories in one serving______
Cost of one serving______

FRENCH DRESSING
Ingredients Amount Weight Calories Unit Cost Total Cost
Salt 3 tbsp.
Mustard ½ tsp.
Paprika 1 tbsp.
Pepper ½ 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______ [Pg 142]

MAYONNAISE
Ingredients Amount Weight Calories Unit Cost Total Cost
Egg yolks 3
Vinegar ¾ c.
Oil 1 qt.
Mustard 1 tsp.
Powdered sugar 1 tsp.
Paprika ½ tsp.
Salt 1 tbsp.
Red pepper ¼ 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 2½ qt.
Chili sauce 1 qt.
Green peppers, chopped 1⅔ 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 3¾ qt.
Calories in one serving______
Cost of one serving______ [Pg 143]

HOT DESSERTS AND SAUCES

APPLE DUMPLING
Ingredients Amount Weight Calories Unit Cost Total Cost
Flour 3 qt.
Baking powder ¼ c.
Shortening 2 c.
Salt 2 tbsp.
Milk 1 to 1½ qt.
Sugar, brown 4 c.
Cinnamon 2 tsp.
Apples, quartered 3½ 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 ⅔ c.
Raisins ½ 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. [Pg 144] 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 ½ 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 2⅔ c.
Cinnamon 1 tsp.
Nutmeg ½ 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 ½ 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 ⅔ c.
Eggs 5
Raisins ½ lb.
Salt 1 tsp.
Vanilla 1 tbsp.

[Pg 145] 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 ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE SOUFFLÉ
Ingredients Amount Weight Calories Unit Cost Total Cost
Sugar 2 c.
Flour ¾ c.
Cocoa 1 c.
Water 3½ 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 ½ c.
Calories in one serving______
Cost of one serving______

COTTAGE PUDDING
Ingredients Amount Weight Calories Unit Cost Total Cost
Butter substitute ¾ c.
Sugar 4 c.
Eggs 5
Milk 3½ c.
Flour 2¼ qt.
Baking powder 6 tbsp.
Salt 2 tsp.
Vanilla 2 tbsp.

[Pg 146] 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 ½ c.
Diced apples, 3 c.
or
Diced oranges,
or
Diced Bananas,
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 ½ c.
Salt 1⅓ tbsp.
Shortening 1½ c. [Pg 147]
Milk 1 to 1¼ qt.
Fruit, # 10 can 1
Cornstarch ½ c.
Sugar 5 c.
Water 2½ qt.
Lemon juice ¼ 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 1½ in. × 2 in. with ¼ 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 1⅓ c.
Eggs 16
Raisins 4 c.
Salt ¼ tsp.

Scald the milk and pour over the grapenuts and bread crumbs. Add the sugar, salt, beaten eggs [Pg 148] 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 ½ c.
Calories in one serving______
Cost of one serving______

CARROT PLUM PUDDING
Ingredients Amount Weight Calories Unit Cost Total Cost
Sugar, brown 1½ 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 ⅓ 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 4½ c.
Salt 1 tsp.
Boiling water 2 c.

[Pg 149] 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 ⅓ 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 1¼ 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 ⅓ to ½ 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.

[Pg 150] 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 ½ c.
Calories in one serving______
Cost of one serving______

SHORTCAKE
Ingredients Amount Weight Calories Unit Cost Total Cost
Flour 8 qt.
Baking powder 1¾ c.
Salt 3 tbsp.
Sugar ½ c.
Butter substitute 2¾ 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 2½ c.

[Pg 151] 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 ⅓ 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 ½ c.
Salt 2 tsp.
Cinnamon ½ tsp.
Egg whites 16
Sugar 1½ 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 ⅓ 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 1⅔ c.
Salt ½ tsp.
Milk 5½ qt.
Sugar 1½ c.

Wash the rice, pour over it the scalded milk and bake in a slow oven, stirring occasionally. When the rice [Pg 152] is almost tender add the sugar, raisins and salt, and continue cooking.

Number of servings 32
Amount in one serving ½ 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 ⅓ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE SAUCE
Ingredients Amount Weight Calories Unit Cost Total Cost
Sugar 1 qt.
Cocoa 1½ c
Cornstarch ¼ c.
Salt 1 tsp.
Water 2 qt.
Vanilla 1 tbsp.
Butter substitute ¼ 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______ [Pg 153]

CUSTARD SAUCE
Ingredients Amount Weight Calories Unit Cost Total Cost
Milk 2 qt.
Egg yolks 6
Cornstarch ¼ c.
Sugar 1 c.
Salt ¼ 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 1½ tbsp.
Calories in one serving______
Cost of one serving______

EGG HARD SAUCE
Ingredients Amount Weight Calories Unit Cost Total Cost
Butter substitute 1½ c.
Sugar 3 c.
Eggs 6
Vanilla 1 tbsp.

[Pg 154] 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 ¼ lb.
Sugar, powdered 1½ 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 ⅔ c.
Salt 1 tsp.
Butter or butter substitute 1 c.
Lemon juice ½ c.
Lemon rind, cut thin ½ 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 1½ tsp.
Lemons 3

Soak the tapioca in water over night. Add to the boiling salted water and cook until clear. Add the sugar, [Pg 155] cinnamon and lemon juice and pour over the apples.

Number of servings 42
Amount in one serving ½ 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 1½ c.
Eggs, whole 12
or
Eggs, yolks 20
Vanilla 1 tbsp.
Salt 1 tsp.
Nutmeg ½ 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 ⅓ to ½ c.
Calories in one serving______
Cost of one serving______ [Pg 156]

CARAMEL BAVARIAN CREAM
Ingredients Amount Weight Calories Unit Cost Total Cost
Sugar 1¼ qt.
Hot water 1½ qt.
Milk, scalded 2 qt.
Egg yolks 16
Sugar 2 c.
Gelatin ½ c.
Cold water 1½ 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 ½ 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 ⅓ c.
Calories in one serving______
Cost of one serving______ [Pg 157]

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 ¼ 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 ⅓ 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 ¼ c.
Chocolate ¾ 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 ⅓ c.
Calories in one serving______
Cost of one serving______ [Pg 158]

CORNSTARCH PUDDING
Ingredients Amount Weight Calories Unit Cost Total Cost
Milk 4 qt.
Cornstarch 2 c.
Sugar 1 c.
Salt ½ 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 ⅔ and ½ c.
Calories in one serving______
Cost of one serving______

DATE NUT BLANC MANGE
Ingredients Amount Weight Calories Unit Cost Total Cost
Brown sugar 1½ qt.
Cornstarch 1½ c.
Boiling water 2 qt.
Egg whites 12
Salt ½ tbsp.
Vanilla 1 tbsp.
Nut meats 1½ c.
Dates 1½ 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. [Pg 159] Add the dates and nut meats. Serve with a custard sauce.

Number of servings 56
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**DATE TORTE
Ingredients Amount Weight Calories Unit Cost Total Cost
Walnuts 1½ c.
Dates 3 c.
Sugar 2 c.
Flour 2 tbsp.
Baking powder 1 tbsp.
Egg whites 12
Crumbs 3 c.
Lemon juice ⅓ c.
Water ¼ c.

[Pg 160] 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 ⅓ 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 1½ lb.
Salt 1 tsp.
Vanilla 3 tbsp.
Nut meats, chopped 1½ 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 ⅓ 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 ½ c.
Calories in one serving______
Cost of one serving______

FRUIT GELATIN
Ingredients Amount Weight Calories Unit Cost Total Cost
Gelatin ½ c.
Cold water 2 c.
Sugar 4 c.
Boiling water 1½ qt.
Orange juice 1½ qt.
Lemon juice ⅔ 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 [Pg 161] 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 ⅓ 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 ¼ 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 ½ 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 [Pg 162] 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 ⅓ 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 ½ tsp.
Cornstarch 1½ c.
Boiling water
or 2 qt.
Prune juice
Lemon juice ½ 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 ⅓ 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 [Pg 163] pineapple and lemon juice. Serve with whipped cream.

Number of servings 96
Amount in one serving ⅓ 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 ⅓ c.
Pineapple juice 2 c.
Pineapple, cut fine 2 c.
Sugar 1½ 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 ½ c.
Calories in one serving______
Cost of one serving______

PRUNE GELATIN
Ingredients Amount Weight Calories Unit Cost Total Cost
Cold water 3 c.
Gelatin ¾ 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 [Pg 164] over the seeded prunes which have been arranged in rows on the bottom of a pan.

Number of servings 48
Amount in one serving ½ 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 ½ 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 ⅓ c.
Calories in one serving______
Cost of one serving______

SNOW PUDDING
Ingredients Amount Weight Calories Unit Cost Total Cost
Gelatin ½ 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 [Pg 165] into a pan and let the mixture harden. Serve with custard sauce.

Number of servings 72
Amount in one serving ½ 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 ½ tsp.
Vanilla 1 tbsp.
Milk 1½ 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 ½ 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 3¾ 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 ⅓ c.
Calories in one serving______
Cost of one serving______ [Pg 166]

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 7½ qt.
Sugar 10 c.
Water 3¾ 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 ½ c.
Calories in one serving______
Cost of one serving______ [Pg 167]

DRIED PEACH SAUCE
Ingredients Amount Weight Calories Unit Cost Total Cost
Peaches, dried 3 lb.
Water 3¾ 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 ⅓ 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 ⅓ c.
Calories in one serving______
Cost of one serving______

BAKED RHUBARB
Ingredients Amount Weight Calories Unit Cost Total Cost
Rhubarb 1½ 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 ⅓ c.
Calories in one serving______
Cost of one serving______ [Pg 168]

CAKES, FILLINGS AND FROSTINGS

APPLE-SAUCE CAKE
Ingredients Amount Weight Calories Unit Cost Total Cost
Apple sauce 1½ 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) ½ of recipe
Cream pie filling (see page 184) ⅓ 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 [Pg 169] 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 2½ qt.
Butter substitute 3 c.
Eggs 14
Salt 1 tbsp.
Baking powder 1 c.
Flour, pastry 5 qt.
Milk 2½ 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______ [Pg 170]

CARAMEL CAKE
Ingredients Amount Weight Calories Unit Cost Total Cost
Sugar 2½ 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 2½ qt.
Butter substitute 3 c.
Egg yolks 8
Salt 1 tbsp.
Baking powder ¾ c.
Flour, pastry 4¼ qt.
Soda 5 tsp.
Milk 5 c.
Vanilla 2 tbsp.
Egg whites 14
Egg yolks 6
Milk 5 c.
Cocoa 12 oz.

[Pg 171] 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 ½ 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 1¾ qt.
Cake crumbs ¾ qt.
Oatmeal 1¾ qt.
Salt 1 tbsp.
Soda 1 tbsp.
Raisins 1½ qt.
Nuts 1 c.
Lemon juice 3 tbsp.
Mapleine 2 tsp.

[Pg 172] 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 1½ c.
Butter substitute 1½ c.
Molasses 3 c.
Eggs 6
Soda 2 tbsp.
Cinnamon 1½ tsp.
Ginger 1½ 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______ [Pg 173]

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 5½ qt.
Vanilla 2 tbsp.
Raisins 2 qt.
Oranges, size 126 10
Milk and orange juice 1½ 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 ¼ 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 ¾ c.
Soda 2 tbsp.
Raisins 2 qt.
Cinnamon 4 tbsp.
Cloves 1½ tbsp
Allspice 3 tbsp.
Molasses 1 c.
Lemon juice 1 tbsp.

[Pg 174] 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 1½ 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 3½ in. cooky
Calories in one serving______
Cost of one serving______

WASHINGTON PIE
Ingredients Amount Weight Calories Unit Cost Total Cost
Cake recipe (see page 169) 12 layers
Chocolate filling (see page 175) 3 qt.

Split the layers of cake in half. Spread them with one cup of chocolate filling. Put the top over the [Pg 175] 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 3¼ qt.
Baking powder ¾ 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 1½ c.
Salt ¼ tsp.
Milk 2 qt.
Egg yolks 6
Butter substitute ¼ c.
Vanilla 1 tbsp.

[Pg 176] 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 page 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 page 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 1½ c.
Egg whites 10
Vanilla 1 tbsp.

[Pg 177] 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 ½ 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 1½ 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 [Pg 178] 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 1½ 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 3½ qt.
Flour 1½ c.
Butter substitute 1½ c.

[Pg 179] 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 ⅛ 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 6¼ qt.
Sugar 2 qt.
Cornstarch 1½ c.
Lemon juice ⅓ 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 ⅛ 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 1½ c.
Lemon juice ¼ 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 [Pg 180] 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 ⅛ pie
Calories in one serving______
Cost of one serving______

CRANBERRY AND RAISIN PIE FILLING
Ingredients Amount Weight Calories Unit Cost Total Cost
Cranberries, uncooked 3¾ qt.
Raisins 2½ qt.
Sugar 7 c.
Vinegar, spiced 2½ c.
Nut meats, chopped 2½ 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 ⅛ 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 6¼ qt.
Sugar 2 qt.
Cornstarch 1½ c.
Lemon juice ½ 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 ⅛ pie
Calories in one serving______
Cost of one serving______ [Pg 181]

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 water 1 gal.

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 ⅛ 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 ½ 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 [Pg 182] 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 ⅛ 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 5½ 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 ⅛ 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 ½ qt.
Flour 1½ qt.
Egg yolks 48
Butter substitute 1½ lb.
Salt 2 tbsp.
Vanilla ⅓ c.
Bananas 20
Egg whites 48
Sugar 4¾ C.

Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well-beaten [Pg 183] 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 ⅛ 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 1½ qt.
Cornstarch ½ qt.
Butter substitute 1½ lb.
Vanilla ⅓ c.
Salt 2 tbsp.
Egg whites 48
Sugar 4¾ 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 ⅛ pie
Calories in one serving______
Cost of one serving______ [Pg 184]

CHOCOLATE PIE FILLING
Ingredients Amount Weight Calories Unit Cost Total Cost
Sugar 5 qt.
Water 8 qt.
Yolks 48
Flour 1½ qt.
Cocoa 6 c.
Butter substitute 1½ lb.
Salt 2 tbsp.
Egg whites 48
Sugar 4¾ 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 ⅛ 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 ½ qt.
Flour 1½ qt.
Egg yolks 48
Butter substitute 1½ lb.
Salt 2 tbsp.
Vanilla ⅓ c.
Egg whites 48
Sugar 4¾ c.

[Pg 185] 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 ⅛ 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 ⅛ 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 ½ qt.
Flour 1½ qt.
Salt 2 tbsp.
Egg yolks 48
Butter substitute 1½ lb.
Lemons, grated rind and juice 20
Egg whites 48
Sugar 4¾ c.

[Pg 186] 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 ⅛ 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 1½ qt.
Yolks 48
Salt 2 tbsp.
Lemon juice 6 tbsp.
Whites 48
Sugar 4¾ 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 ⅛ pie
Calories in one serving______
Cost of one serving______ [Pg 187]

PUMPKIN PIE FILLING
Ingredients Amount Weight Calories Unit Cost Total Cost
Sugar 5 c.
Ginger 5 tsp.
Cinnamon 6 tbsp.
Cloves 2 tsp.
Cornstarch ½ 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 ⅛ 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 2½ gal.
Sugar 2 qt.
Mint leaves ½ c.

Make a syrup of the sugar and a quart of the water. While the syrup is cooling add the mint leaves. Mix [Pg 188] 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______ [Pg 189]

HOT CHOCOLATE
Ingredients Amount Weight Calories Unit Cost Total Cost
Sugar ¾ c.
Grated chocolate 1½ c.
Salt ½ 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 ⅔ 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 [Pg 190] 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 ⅔ c.
Calories in one serving______
Cost of one serving______

CHAPTER VII

TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES

Food Material Weight Measure Calories [Pg 191]

Apples, A. P.,A fresh

6 oz.

1 apple

100 size box apples

Apples, diced, half-inch cubes

1 lb. 4⅓ c.

Apricots, dried, A. P.A

1 lb. apricots soaked and cooked equals 4½ cups without juice.

1 lb. apricots after soaking and cooking weighs 2½ lb., without juice.

1 lb. 3 c.

Baking powder

1 lb. 2⅛ c.

Bananas, A. P.A

1 lb.

3 medium sized

Beans, dried lima, uncooked

1 lb. dried lima beans soaked and cooked equals 6½ cups

1 lb. dried lima beans after soaking and cooking weighs 2 lb. 9 oz.

1 lb. 2⅔ c.

Beans, kidney, A. P.A 1 lb. kidney beans soaked and cooked equals 7 cups.

1 lb. kidney beans after soaking and cooking weighs 2 lb. 6½ oz.

1 lb. 2⅔ c.

Beans, navy, A. P.A 1 lb. navy beans soaked and cooked equals 6 cups.

1 lb. navy beans after soaking and cooking weighs 2 lb. 3 oz.

1 lb. 2⅓ c.

Beets, diced, cooked

1 lb. 2½ c.

Bran

1 lb. 10½ c.

Bread, soft, broken

1 lb. 9 c.

Bread, broken stale

1 lb. 9 c.

Bread crumbs, stale, finely sifted

1 lb. 3⅓ c.

Butter

1 lb. 2 c.

Cabbage, shredded

1 lb. 5½ c.

Celery, quarter-inch pieces

1 lb. 4 c.

Carrots, diced

1 lb. 4 c.

Cheese, cottage, A. P.A, unmixed

1 lb. 2⅔ c.

Cheese, N. Y. or Wisc. cream, fresh, cubed or cut fine

1 lb. 2⅔ c.

Chicken, cooked and cubed

1 lb. 3 c.

Chocolate, cut fine

1 lb. 3½ c. [Pg 192]

Cinnamon, ground

1 lb. 4 c.

Cloves, ground

1 lb. 3¾ c.

Cocoa

1 lb. 4 c.

Cocoanut, short

1 lb. 7 c.

Coffee, medium ground

1 lb. 4⅔ c.

Corn, canned

1 lb. 1¾ c.

Corn meal 1 lb. corn meal when cooked equals 3½ qt.

1 lb. 3 c.

Cornstarch

1 lb. 3⅛ 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

½ lb. 8 whites = 1 c.

Egg yolks

½ lb. 12 yolks = 1 c.

Farina, uncooked 1 lb. farina when cooked equals 3 qts.

1 lb. 2⅔ c.

Figs, layer, whole

1 lb. 2½ c.

Figs, layer, cut fine

1 lb. 3 c.

Flour, graham

1 lb. 3⅔ c.

Flour, wheat, unsifted

1 lb. 3½ c.

Gelatin, granulated

1 lb. 3 c.

Ginger

1 lb. 4¼ c.

Grapenuts

1 lb. 3⅞ c.

Grapes, cut and seeded as for salad

1 lb. 2¾ c.

Hamburg steak, raw

1 lb. 2 c.

Hominy, pearl

1 lb. 2½ c.

Lard substitute or compound

1 lb. 2⅛ to 2½ 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 1½ inch pieces

1 lb. macaroni when cooked equals 3 qt.

1 lb. 5 c.

Molasses

1 lb. 1⅓ c.

Mustard

1 lb. 5 c.

Nutmeats, English walnuts, whole

1 lb. 4¾ c.

Nutmeats, English walnuts, chopped

1 lb. 4 c.

Nutmeg, ground

1 lb. 3½ c.

Oats, rolled 1 lb. oats when cooked equals 2⅓ qts

1 lb. 5½ c. [Pg 193]

Oils, cottonseed

1 lb 2⅛ c.

Oleomargarine

1 lb. 2 c.

Oranges, diced

1 lb. 2⅓ c.

Oranges, whole, 126 size

8 to 9 oz. 1 orange

Onions, chopped

1 lb. 3 c.

Paprika

1 lb. 3¾ c.

Peaches, dried 1 lb. peaches soaked and cooked equals 4¼ cups without juice. 1 lb. peaches soaked and cooked weighs 2½ lb. without juice.

1 lb. 3 c.

Peas, canned, drained

1 lb. 2⅔ c.

Pepper, white

1 lb. 4¼ 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

¾ lb.after peeling 1 lb. before peeling

Potatoes, diced for creaming

1 lb. 2⅓ c. diced before peeling

Prunes, A. P.A

1 lb. prunes soaked and cooked equals 3 cups without juice.

1 lb. prunes soaked and cooked weighs 1⅝ lbs. without juice.

1 lb. 2½ c.

Pumpkin, canned

1 lb. 1¾ c.

Raisins, seeded

1 lb. 2½ c.

Raisins, seedless

1 lb. 3 c.

Rice, whole 1 lb. of rice when cooked equals 2 qt.

1 lb. 2⅛ c.

Salmon

1 lb. 2 c.

Salt

1 lb. 2⅜ c.

Soda

1 lb. 2 c.

Spaghetti

1 lb. spaghetti when cooked equals 2¾ qt.

1 lb. 5 c.

Spinach

1 lb. 2 c. [Pg 194]

String beans, canned

1 lb. 2 c.

Sugar, brown

1 lb. 2¾ c.

Sugar, granulated

1 lb. 2⅛ c.

Sugar, powdered

1 lb. 2¾ c.

Tapioca, pearl

1 lb. of tapioca soaked and cooked equals 7½ c.

1 lb. 2¾ c.

Tea

1 lb. 8 c.

Tuna fish

1 lb. 2 c.

[Note A: A. P. = As purchased.]

  • Appearance of food, 8, 9 [Pg 195]
  • 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
  • Bacon muffins, 125
  • Baked beans, 109
  • Banana cream cake, 168-169
  • Banana cream pie filling, 182-183
  • Banana salad, 137
  • Beans, 46
  • Beans, Lima, with green peppers and pimentos, 110
  • 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
  • Blueberry pie filling, 179-180
  • Boiled salad dressing, 141
  • Bouillon, 73-74
  • Bran muffins, dark, 127
  • Bread, brown, 129
  • Bread for cafeteria menus, 12
  • Bread pudding, 143-144
  • Breaded veal, 93-94
  • Brown Betty, 144
  • Brown bread, 129
  • Browned potatoes, 118
  • Buttered beets, 111
  • Butterscotch pie filling, 183
  • Cabbage, 47
  • Cabbage salad, 134
  • Cafeteria, menus for, 11, 13-36
  • Cake, apple-sauce, 168
  • Cakes, list of, 54-55
  • Carrot and raisin salad, 134 [Pg 196]
  • Carrot plum pudding, 148
  • Carrots, 47
  • Cauliflower, 47
  • Caramel Bavarian cream, 156
  • Caramel cake, 170
  • Caramel frosting, 176-177
  • Caramel tapioca, 156
  • Celery, 46
  • 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
  • Coffee, urn, 189-190
  • Color in food, 9
  • Combinations of food, 59-61
  • Combination vegetable salad, 135
  • Cookies, fruit oatmeal crumb, 171-172
  • 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
  • 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
  • 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 [Pg 197]
    • 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
  • 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
  • Fish, list of, 44
  • 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
  • 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
  • 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
  • Lemonade, 188
    • ginger-ale, 188
  • Lemon filling, 176 [Pg 198]
  • 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
  • Mayonnaise dressing, 142
  • Measures, use of, 73
  • Meat croquettes, 83
  • Meat dishes, miscellaneous, 45
  • Meat for cafeteria menu, 11
  • 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
  • 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
  • Mousse, 53
  • Muffins, bacon, 125
  • 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
  • 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
  • Peppers, 48
  • Pie crust, 178
  • Pie fillings, 178-179
  • Pie, meat, 85
  • Pies, one-crust, 56
  • Pineapple pie filling, 186
  • Pineapple pudding, 162-163
  • Pineapple tapioca pudding, 163-164
  • Pork, 43
  • Pork chops breaded, 91-92
    • with dressing, 92
  • Potato salad, 135 [Pg 199]
  • Potatoes, 45-46
  • 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
  • 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
  • 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
  • Salmon, 44
  • Salmon loaf, 101
  • Sandwiches for tea-room menus, 40, 41
  • Sausage, 93
  • Sauces, apricot, 165
  • Scalloped corn, 115
  • 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
  • Trout, 44
  • Turnips, 48
  • Variety of food, 3, 4, 5, 10
  • Veal, 43-44
  • 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
  • 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





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  Copyright © Ronald Hunter, 2005. All rights reserved.
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