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Title: Quantity Cookery

Subtitle: Menu Planning and Cooking for Large Numbers

Author: Lenore Richards and Nola Treat

Release Date: January 18, 2012 [EBook #38615]

Language: English

Credits: Produced by Jason Isbell, David Clarke and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images produced by Core Historical Literature in Agriculture (CHLA), Cornell University)

*** START OF THIS PROJECT GUTENBERG EBOOK ***

Transcriber's Note: En-dashes representing ranges of numbers within tables have been replaced by the word "to." So something like "6½--7¼ cups." in the original is often represented by "6½ to 7¼ cups." in this version.

QUANTITY COOKERY

MENU PLANNING AND COOKING FOR LARGE NUMBERS

BY

LENORE RICHARDS, B.A. AND NOLA TREAT, B.S.

ASSISTANT PROFESSORS OF INSTITUTION MANAGEMENT

COLLEGE OF AGRICULTURE

UNIVERSITY OF MINNESOTA

BOSTON

LITTLE, BROWN, AND COMPANY

1922

Copyright, 1922,

BY LITTLE, BROWN, AND COMPANY.

All rights reserved

Published April, 1922

PRINTED IN THE UNITED STATES OF AMERICA

PREFACE

This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors.

This book is designed primarily to assist the managers of food departments in institutions. However, it is hoped that the chapters on menu planning, the recipes, and the list of weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning.

N. T.

L. R.

UNIVERSITY OF MINNESOTA

January 1, 1922

CONTENTS

Chapter

Page

I.

PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS

1

II.

STANDARDS FOR JUDGING MEALS

8

III.

TYPES OF MENUS

11

IV.

SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING

42

V.

THE IMPORTANCE AND USE OF FORMS

66

VI.

RECIPES

73

VII.

TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES

191

INDEX

195

QUANTITY COOKERY

CHAPTER I

PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS

Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures.

On the other hand successful menu planning is not especially difficult. Like any other art it requires careful study and observance of a few simple rules.

Of course, it is impossible to formulate one set of rules that will apply to all situations. Each manager must make his own rules based on the conditions he has to meet. There are, however, certain basic principles to be recognized and followed. If the ensuing chapters succeed in explaining these principles and in emphasizing their importance, the authors' purpose will have been served.

In planning menus for an institution the manager must:

Keep in mind the nature of the institution; its purpose; the character of its patronage.

Follow certain dietetic principles.

Maintain constant variety in the food.

Keep menus appropriate to the temperature; the weather; the season; occasional holidays.

Recognize the limitations imposed by equipment; amount and kind of help; range of cost permitted; left-over foods to be used; form of service.

The first point to consider in planning a menu is the type of institution to be served. For reasons that are obvious, the purpose of the high school cafeteria is very different from that of the metropolitan hotel, while neither of these has the same object as the municipal tuberculosis sanitarium.

The age, sex, nationality, economic condition and occupation of the patrons must be kept in mind. The adult demands a freedom of choice which may be denied children. For this reason the content of the grade school lunch may be fixed in an arbitrary way, while this will not do when one is dealing with adults of any class. For instance, grade school children are satisfied with the morning bowl of bread and milk and the noon lunch of bread and soup. Adults, even in a charitable home, would undoubtedly complain of the simplicity of such meals. The high school lunchroom may eliminate coffee from its menu and have frequent "pieless" days. Any such attempts to regulate the diet of adults, except for patriotic reasons such as were the incentive to denial during the war, are highly inadvisable.

As far as the food elements are concerned, the same kinds of food may be served to boys and girls or to men and women. But, practically, they will not eat the same foods with equal satisfaction, and this should influence the planning of menus in different institutions.

School lunch managers and social service workers have found that in order to accomplish their aims they have to recognize racial food tastes.

The economic condition of the group to be served may limit variety in the menu, on the one hand, or may permit of maximum variety on the other. The eight-page menu of the fashionable tea room as definitely reflects the ability of the patrons to pay as does the simple meal of three or four dishes served the immigrants at Ellis Island.

The occupation of the patrons, whether active or sedentary, determines to a large extent the kind of food served to them, from the dietetic standpoint and from the commercial standpoint as well. The lumberjacks of the north woods require a diet very different in quality and quantity from that of the telephone operators in a city exchange.

In institutions serving set menus, with little or no choice, special attention should be given to dietetic principles. Examples of such institutions are college dining halls or dormitories, hospitals, benevolent "homes," boarding houses, fraternities and clubs.

For those who have had little or no training in dietetics and who yet have the responsibility of planning menus, it may be said that if ample variety is provided, with emphasis on fruits and vegetables, the dietetic requirements will probably be met.

The sequence of foods in the menu is important. Where several courses are to be served, and it is the aim of those planning the menu to keep the appetite stimulated, acids, meat extractives and warm foods should be served first. Cloying foods such as sweets, very cold foods and foods which are satisfying tend to depress the appetite and hence have no place in the first course of a meal, except for luncheon where the menu may be very simple. In institutions which have fixed menus, it is especially desirable that the meal, no matter how simple, be so planned that it may be served in courses. Children especially are likely to hurry through their meals, and the serving of food in courses prevents too rapid eating. It is true, of course, that extra service requires more labor, and so may not prove possible, even though desirable.

The responsibility for maintaining a constant variety in food calls for the continued exercise of initiative, the determination to avoid monotonous repetition, a mind open to new foods and new methods of preparation and systematic marketing trips in order to keep in touch with seasonal changes. Perhaps the most frequent criticism of institutions is on the lack of variety in meals. Hotels, clubs and tea rooms can draw trade by serving out-of-season foods when they first appear in the market. Institutions whose purchases are limited by a budget should make the most of seasonal foods when the market is at its height and the food is cheapest. Such institutions should avoid serving foods that are not actually in season. Serving berries or melons before the height of the season dulls the appetite of the patron for these foods so that by the time they have become economical to serve he has tired of them.

Variety should be introduced not only in the kinds of food but in the preparation, garnish and service. Even in charitable homes and other institutions where the aim is to serve at a minimum cost, the menus can be made attractive through variety in preparation. Corn meal and cottage cheese, two of the least expensive foods we have, can be utilized in a wide variety of ways. There should be no hesitation about serving new dishes, for maximum variety is essential to a happy patronage whether in the tea room or the benevolent institution. The point to be kept in mind, where the guest has the privilege of selection, is that all the variety should not come within the day or meal but within the week or month. Surprise always helps to induce appetite and this fact is as applicable to the menu in the children's home as to that of the tea room.

It is good business practice as well as good dietetic practice to plan meals according to the weather and the time of year. Hot, heavy foods sell best in cold weather. Cool, crisp, fresh foods sell best on the hottest days. The public is very susceptible to weather conditions. Holidays give a popularity to certain foods which they enjoy at no other time of the year. It is good business to make the most of these foods by serving them on appropriate days.

There are definite relations between the menu and the equipment available for its execution. For instance, a menu which calls for oven cooking to the exclusion of the use of the top of the stove or supplementary steamers will be impossible to carry out. The menu should be planned in order that the cooking may be divided between all the available equipment, such as ovens, steamers and top space on stoves. In the kitchen, as in the industrial plant, it is good management to give space only to efficient equipment and to use that equipment to its maximum capacity.

Again, incomplete equipment may have to be considered in planning the menu. If there is no power machinery the amount of hand work or heavy physical preparation called for may have to be cut down in accordance with the equipment at hand. In serving large numbers power machinery will often pay for itself in a few months through the saving in labor. It will not only do the work better and more humanely but will allow a much greater variety of food. In the matter of equipment the institution must get away from the idea that it is a large home, with working conditions as they have been in the average home. It should consider itself an industrial plant where one of the aims is maximum production with minimum labor; and it should realize that proper equipment and proper working conditions are necessary in the accomplishment of this aim. Even though the labor supply may be adequate, efficient planning of menus demands that there be an adjustment between those foods requiring much labor and those requiring little, so that proper balance may be maintained.

In discussing the limitations in menu making the element of cost has come up again and again. It becomes a definite restriction in institutions that work on a budget, or where the group to be served demands good wholesome food at the lowest price. As examples of such institutions there are the factory cafeteria, the school lunch and the college cafeteria.

Though menus must be made out in advance of the day when they are to be used, they should be sufficiently elastic to allow for proper utilization of left-overs. Using left-overs may mean very little change and substitution, or may require complete revision of the day's meals. Left-overs must be used, for it is only by constant care that the food cost can be kept down to a minimum. That this is true of all institutions, whether great or small, is shown by the extreme care exercised in the largest hotels to the end that no food shall be wasted. Where there is family service, rather than plate service from the kitchen, there will probably be a large amount of left-over food. It requires a good deal of ingenuity to use these left-overs in some other form so as to maintain variety and that element of surprise which is so essential. In the cafeteria or other institution using à la carte service the left-over problem is not so serious. It is very nicely taken care of in tea rooms and hotels which serve a club luncheon, the menu for which may be chiefly made up from the left-overs.

It is obvious that the form of service may influence the kind and extent of the menu. That is, the cafeteria can serve a large variety of dishes because the patrons wait on themselves. A similar choice or variety is impracticable where there is table service, except in hotels, restaurants and tea rooms where cost is not so great a factor.

CHAPTER II

STANDARDS FOR JUDGING MEALS

Provided the principles of good nutrition have not been violated, the main basis for judging any meal is palatability. Palatability depends upon appearance and quality. Appearance in turn depends upon quantity, color, form and service upon the plate. Quality is determined by odor, flavor, temperature, texture and consistency. Reduced to outline form, the elements of palatability are:

quantity

color

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 may have some variety in his meal without prohibitive expense.

Color is important in inducing appetite. The cafeteria counter displaying a buff-colored pie, snow pudding, rice custard and yellow cake does not tempt patrons to buy. A basket of fruit, a bright-colored gelatin dessert or attractive garnishes may transform a drab meal into a most interesting one. Particularly in all kinds of plate service, attention must be paid to color, for while clashing color combinations must be avoided, some color must be used to give the food an appetizing appearance. A great deal of our food is very neutral in color and admits of a liberal use of garnishes of one kind or another.

As a rule articles of food served together should be of diverse shapes. One may enjoy a croquette, a stuffed baked potato, peas in timbales and a roll in the same meal, but it is usually unwise to serve them on the same plate.

The necessity for neatness and orderly arrangement of servings is obvious. At large parties where there is plate service it is wise to make up a sample plate before the time of serving in order to determine the best arrangement of food and in order actually to show those who are to dish up the food how each plate must look when it is placed before the guest. One who is inexperienced in planning menus, especially for parties, should accustom himself to visualizing the meal as it will appear when written upon the menu card and as it will appear upon the plate. A menu which has seemed very good when planned will often be unsatisfactory when actually served because some of the above points have been overlooked.

Odor and temperature are important factors in quality. It would seem superfluous to say that hot things must be served hot and cold things must be served cold, yet in serving large numbers the strict observance of these rules is one of the difficult problems to be solved. It can be solved, however, with efficient equipment properly arranged, a carefully thought out organization of service and unceasing care.

Repetition of texture and consistency should also be avoided. That is to say, there should be the maximum variety in preparation of food in order that no meal shall contain two or more creamed dishes, fried foods, foods with custard basis or foods with bread foundation.

If a score card were made out for judging a meal, flavor would perhaps be given the most importance. Here again care must be taken to avoid duplicating flavors. Too many strong flavors or too many bland flavors are undesirable. While strong flavors stimulate the appetite it is unwise to employ them continually, especially where the same group of people is being served day after day. A more blandly flavored diet is likely to be less palling and more constantly inviting.

In serving the public, whether it be in the hospital, the college dormitory or the commercial restaurant, the aim should always be to have the food better than that to which the patrons are accustomed.

In almost any kind of food work, and especially in institutional food work, visiting trips to the best hotels, tea rooms, inns, cafeterias and restaurants are invaluable, since they impart a knowledge of the way things are done, which in turn creates a confidence and assurance that nothing else can give.

CHAPTER III

TYPES OF MENUS

CAFETERIA MENUS

Though it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafeterias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal. Furthermore too much variety makes for sameness from day to day. In all cafeterias where the same group is served each day, and where there is little or no competition, a simpler menu may be used. The following menu outline is suggested for use in the average cafeteria.

A Standard Form for Cafeteria Menu

1 soup

2 meats

(1 meat substitute)

1 kind of potatoes

2-3 vegetables

1-2 hot breads

1-2 sandwiches

2-3 salads

2-3 relishes

6-8 desserts

4 beverages

Meats

One inexpensive meat should be served in each meal.

Two made-over meats should not be served in the same meal.

Two kinds of beef or pork or two kinds of any other variety of meat should not be served in the same meal.

Potatoes

Creamed potatoes may be served with meat lacking gravy or sauce.

It is seldom advisable to serve mashed potatoes unless there is a meat gravy to offer with them.

Vegetables

When possible one vegetable should be starchy and one should be succulent.

Two creamed or two fried or two buttered vegetables should not be served in the same meal.

Breads

Raised breads and quick breads give a good variety.

Salads

There should be at least one inexpensive salad.

The variety in salads may consist of one fruit salad, one vegetable salad and one salad in which protein predominates, such as cottage cheese, meat or fish.

Head lettuce salad is universally popular and may appear at every meal.

In salad dressings, there should always be a cooked dressing, French dressing and mayonnaise. Other varieties may be added as desired.

Desserts

Variety in desserts includes:

Fruit in some form.

A pudding with a dough or bread foundation.

Two cold puddings.

One kind of ice cream.

One kind of cake.

One kind of pie.

One-crust and two-crust pies should so far as possible be alternated in successive menus.

Two or more kinds of pie may be demanded, but when possible patrons should be educated to other choices in desserts.

Beverages

Milk should be served in bottles (with provision for opening).

Thirty Days' Menus for a Cafeteria

The careful manager spends a great deal of time in menu planning. If some systematic method of menu making can be adopted and used with a mind constantly alert to seasonal changes in foods, new and attractive dishes and variety in serving, the plan may result in saving much of this time.

A set of menus for thirty days has been worked out, with the idea that they may be repeated at the end of that time without too monotonous repetition. No Sunday meals are included since the majority of cafeterias are closed on that day. The Friday menus occur on the fifth day and every sixth day thereafter. No menu is shown for Saturday night when, if a meal is served, it may consist of popular dishes such as chicken in some form, waffles or steaks, along with such left-overs as it may be desirable to use.

The menus are intended to serve as a foundation to which may be added new dishes and seasonable fruits and vegetables, a suggestive list of which is given elsewhere (see pages 57-59). From these foundation menus may be eliminated such dishes as are unpopular or out of season, or which for any reason it is impractical to serve. Commercial cafeterias may find it necessary to add other choices to these menus. Very small cafeterias may offer fewer choices. The majority of establishments, however, will find this variety ample, the idea being to serve the maximum variety within the week rather than within the day or meal.

A star has been used to indicate those dishes in which left-overs may be used to particular advantage.

CAFETERIA MENUS

DATE Monday

DATE Tuesday

DATE Wednesday

BREAKFAST

BREAKFAST

BREAKFAST

FRUITS

FRUITS

FRUITS

Grapefruit

Prunes

Apples

Stewed cherries

Oranges

Bananas

Apricots

Canned pears

Grapefruit

Baked apples

Stewed figs

Canned plums

CEREALS

CEREALS

CEREALS

Cream of wheat, chopped figs

Grapenuts

Puffed rice

Cream of barley

Post toasties

Puffed wheat

Oatmeal

Shredded wheat

Grapenuts

HOT DISHES

HOT DISHES

HOT DISHES

Fried eggs

Bacon

Wheat muffins

Pancakes

Cinnamon toast

Poached

Eggs

Fried mush

Broiled

Ham

Toast

LUNCH

LUNCH

LUNCH

SOUP

SOUP

SOUP

Cream of lima bean soup

Oyster stew

Vegetable soup

MEATS

MEATS

MEATS

Veal roast, gravy

Creamed dried beef on toast

Pork chops

**Cheese fondue

Leg of lamb, mint sauce

Hamburg balls

VEGETABLES

VEGETABLES

VEGETABLES

Mashed potatoes

Buttered peas

Cabbage au gratin

Creamed potatoes

Boiled onions

Buttered carrots

Fried apples

Mashed potatoes

Scalloped tomatoes

Creamed celery

SALADS

SALADS

SALADS

Pear salad

Head lettuce salad

Tomato salad

Orange salad

Head lettuce salad

Cabbage salad

Peach salad

Head lettuce salad

Tuna fish salad

BREADS

BREADS

BREADS

Cinnamon rolls

**Ham and pickle sandwiches

Wheat muffins

Corn bread

Raisin and nut sandwiches

DESSERTS

DESSERTS

DESSERTS

**Chocolate bread pudding with vanilla sauce

Fruit

Fig tapioca

**Fruit whip

Caramel cake

Banana cream pie

Ice cream

**Prunecot shortcakes

Fruit

Snow pudding, custard sauce

Chocolate blanc mange with nuts

White cake, lemon filling, white frosting

Pumpkin pie

Ice cream

Carrot plum pudding, vanilla sauce

Fruit

Baked rhubarb

Baked custard

Cocoanut cake

Cranberry pie

Ice cream, chocolate sauce

DINNER

DINNER

DINNER

SOUP

SOUP

SOUP

Cream of celery soup

Peanut butter soup

Clear tomato soup

MEATS

MEATS

MEATS

Swiss steak

Tongue, mustard sauce

Rib roast of beef

Veal stew

Baked ham

**Cottage cheese croquettes, cream sauce

VEGETABLES

VEGETABLES

VEGETABLES

Browned potatoes

**Corn pudding

Mashed turnips

Mashed potatoes

Creamed asparagus

Buttered beets

Glazed sweet potatoes

Creamed hominy

String beans

SALADS

SALADS

SALADS

Sardine salad

Head lettuce salad

Cottage cheese salad

Pineapple and celery salad

Head lettuce salad

Spinach and egg salad

Banana salad

Head lettuce salad

Deviled egg salad

BREADS

BREADS

BREADS

Hot rolls

Baking-powder biscuits

Raised muffins

DESSERTS

DESSERTS

DESSERTS

Cottage pudding, lemon sauce

Fruit

Pineapple pudding

Baked apples

White cake, nut icing

Chocolate pie

Ice cream

**Rice and raisin pudding, hard sauce

Fruit

**Fruit cocktail

Caramel tapioca

Chocolate cake

Apple pie

Ice cream

Grapenut pudding, lemon sauce

Fruit

Loganberry tapioca

Apricot whip

Ginger cake

Lemon pie

Ice cream

DATE Thursday

DATE Friday

DATE Saturday

BREAKFAST

BREAKFAST

BREAKFAST

FRUITS

FRUITS

FRUITS

Oranges

Pineapple

Apple-sauce

Bananas

Grapefruit

Peaches

Apricots

Baked apples

Grapefruit

Oranges

Royal Anne cherries

Prunes

CEREAL

CEREAL

CEREAL

Malt of wheat

Grapenuts

Post toasties

Corn meal mush

Puffed rice

Shredded wheat

Rice boiled in milk

Grapenuts

Post toasties

HOT DISHES

HOT DISHES

HOT DISHES

French toast

Toast

Boiled eggs

Toast

Date muffins

Poached eggs

Bacon and eggs

Toast

Pancakes

LUNCH

LUNCH

LUNCH

SOUP

SOUP

SOUP

Cream of corn soup

Cream of tomato soup

Noodle soup

MEATS

MEATS

MEATS

Creamed sweetbreads on toast

Beef à la mode

Baked halibut, tartare sauce

Egg cutlets, cream sauce

Roast beef, gravy

**Spanish rice

VEGETABLES

VEGETABLES

VEGETABLES

Parsley buttered potatoes

Steamed rice in milk

Fried eggplant

Buttered cabbage

Baked potato

Fried parsnips

Buttered asparagus on toast

Mashed potato

String beans

Spinach and egg

SALADS

SALADS

SALADS

Fruit salad

Head lettuce salad

Raisin and carrot salad

Prune and cottage cheese salad

Head lettuce salad

Perfection salad

Grapefruit salad

Head lettuce salad

Asparagus salad

BREADS

BREADS

BREADS

Baking-powder biscuits and honey

Bran muffins

Parker House rolls

DESSERTS

DESSERTS

DESSERTS

Loganberry cobbler

Fruit

Maple nut mold, custard sauce

Fruit cocktail

Cake with fudge frosting

Pineapple pie

Ice cream

Apple dumplings, lemon sauce

Fruit

Cocoanut custard

Cornstarch pudding, chocolate sauce

Spice cake

Blackberry pie

Ice cream

Orange fritters, syrup

Fruit

Norwegian prune pudding

**Fruit gelatin

Angel cake

**Mince pie

Ice cream

DINNER

DINNER

DINNER

SOUP

SOUP

SOUP

Cream of pea soup

Creole soup

MEATS

MEATS

MEATS

Roast pork loin, gravy

Macaroni and cheese

Breaded veal chops

**Scalloped fish in ramekins

VEGETABLES

VEGETABLES

VEGETABLES

Mashed potatoes

Baked lima beans with green peppers and pimentos

Spinach and lemon

Creamed potatoes

Buttered onions

Rice croquettes with jelly

SALADS

SALADS

SALADS

Peach salad

Head lettuce salad

Tomato salad

Orange salad

Head lettuce salad

Celery hearts

BREADS

BREADS

BREADS

Corn muffins

Cottage rolls

DESSERTS

DESSERTS

DESSERTS

Chocolate soufflé

Fruit

Caramel Bavarian Baked apples

Sugar cookies

Apricot pie

Ice cream

Steamed molasses pudding, egg hard sauce

Fruit

**Fruit gelatin

Tapioca cream

Individual tea cakes with raisins

Butterscotch pie

Ice cream

DATE Monday

DATE Tuesday

DATE Wednesday

BREAKFAST

BREAKFAST

BREAKFAST

FRUITS

FRUITS

FRUITS

Apples

Sliced oranges

Plums, red canned

Prunes

Bananas

Grapefruit

Apricot sauce

Stewed, red, pitted cherries

Grapes

Oranges

Apple sauce

Royal Anne cherries

CEREAL

CEREAL

CEREAL

Post toasties

Grapenuts

Corn meal mush

Shredded wheat

Puffed rice

Oatmeal

Malt of wheat

Grapenuts

Post toasties

HOT DISHES

HOT DISHES

HOT DISHES

French toast

Boiled eggs

Toast

Fried mush

Toast

Bacon

Doughnuts

Toast

Scrambled eggs

LUNCH

LUNCH

LUNCH

SOUP

SOUP

SOUP

Clear tomato soup

Cream of potato soup

Noodle soup

MEATS

MEATS

MEATS

Baked ham

Spaghetti and cheese

Roast pork and gravy

Beef stew

Creamed chicken on toast

Meat loaf

VEGETABLES

VEGETABLES

VEGETABLES

Browned sweet potatoes

Creamed cabbage

Baked navy beans

Mashed potatoes

**Corn pudding

Buttered beets

Parsley buttered potatoes

Creamed carrots

Spinach and lemon

SALADS

SALADS

SALADS

Banana salad

Shredded lettuce salad

**Potato salad

Nut, celery, cabbage salad

Head lettuce salad

Prune and peanut butter salad

Sardine salad

Head lettuce salad

Mashed potato salad

BREADS

BREADS

BREADS

Brown bread

Raisin bread

Egg and pickle sandwiches

Baking powder biscuits

Cottage cheese, green pepper and nut sandwiches

DESSERTS

DESSERTS

DESSERTS

Peach shortcake

Fruit

Chocolate pudding

Caramel tapioca

White cake with orange filling and frosting

Custard pie

Ice cream

Apple puff pudding, lemon sauce

Fruit

Floating Island

Cranberry sauce

Chocolate cake

Rhubarb pie

Ice cream

**Bread pudding, vanilla sauce

Fruit

Apricot whip

Maple nut mold, custard sauce

White cake, white icing

Banana cream pie

Ice cream

DINNER

DINNER

DINNER

SOUP

SOUP

SOUP

Cream of lima bean soup

Cream of celery soup

Cream of pea soup

MEATS

MEATS

MEATS

Rib roast, gravy

Frankfurters

Veal birds

Creamed dried beef on toast

Short ribs of beef

Sausage balls

VEGETABLES

VEGETABLES

VEGETABLES

Mashed potatoes

Stewed tomatoes

Scalloped eggplant

Baked potatoes

String beans

Buttered asparagus

Browned potatoes

Buttered onions

**Succotash

SALADS

SALADS

SALADS

Fruit salad

Head lettuce salad

Perfection salad

Grape and celery salad

Head lettuce salad

Cottage cheese salad

Banana and nut salad

Head lettuce salad

Tuna fish and celery salad

BREADS

BREADS

BREADS

Graham muffins

Corn bread

Nut bread

DESSERTS

DESSERTS

DESSERTS

Lemon rice pudding

Fruit

Baked custard

**Fruit gelatin

Raisin rocks

Blueberry pie

Ice cream

Chocolate soufflé

Fruit

**Fruit cocktail

Baked prune whip with nuts

Doughnuts

Pineapple pie

Ice cream

**Brown Betty, lemon sauce

Fruit

Pineapple tapioca

**Fruit

Bavarian Washington pie, cream filling

Raisin pie

Ice cream

DATE Thursday

DATE Friday

DATE Saturday

BREAKFAST

BREAKFAST

BREAKFAST

FRUITS

FRUITS

FRUITS

Apples

Bananas

Pineapple

Pears

Peaches

Prunes

Oranges

Stewed figs

Cherries

Baked apples

Grapefruit

Peaches

CEREAL

CEREAL

CEREAL

Cream of rye

Puffed wheat

Cornflakes

Oatmeal

Shredded wheat

Grapenuts

Cream of barley

Puffed rice

Post toasties

HOT DISHES

HOT DISHES

HOT DISHES

Fried eggs

French toast

Toast

Broiled ham

Poached eggs on toast

Toast

Rice pancakes

Fried eggs

Toast

Muffins

LUNCH

LUNCH

LUNCH

SOUP

SOUP

SOUP

Cream of corn soup

**Vegetable soup

Cream of spinach soup

MEATS

MEATS

MEATS

Swiss steak

Creamed eggs on on toast

Veal roast with dressing

Scalloped salmon

Breaded pork chops

Veal hearts en casserole

VEGETABLES

VEGETABLES

VEGETABLES

Baked potato

Mashed rutabagas

Creamed celery

Mashed potato

Buttered beets

Creamed onions

Scalloped potatoes

Buttered carrots

String beans

SALADS

SALADS

SALADS

Orange salad

Head lettuce salad

Tomato aspic

Grapefruit salad

Head lettuce salad

**Combination vegetable salad

Pineapple with cottage cheese

Head lettuce salad

Perfection salad

BREADS

BREADS

BREADS

Brown bread

Raised muffins

**Fruit sandwiches

Cinnamon rolls

DESSERTS

DESSERTS

DESSERTS

Steamed plum pudding, vanilla sauce

Fruit

Baked apples

Cornstarch pudding, chocolate sauce

Sponge cake, whipped cream

Butterscotch pie

Ice cream

**Chocolate rice custard with meringue

Fruit

**Fruit gelatin

Lady Baltimore cake

Cream puffs

Loganberry pie

Ice cream, maple nut sauce

Raspberry roll, raspberry sauce

Fruit

Red plum whip

Rice Bavarian pudding

Banana cream cake

Apple pie

Ice cream

DINNER

DINNER

DINNER

SOUP

SOUP

SOUP

Cream of tomato soup

Cream of corn soup

MEATS

MEATS

MEATS

Leg of lamb, gravy

**Baked hash

Fried oysters with lemon

Pot roast

VEGETABLES

VEGETABLES

VEGETABLES

Mashed potatoes

Creamed cabbage

Buttered peas

Mashed potatoes

Scalloped tomatoes

Steamed rice in milk

SALADS

SALADS

SALADS

Cottage cheese balls rolled in nuts

Head lettuce salad

Radishes

Deviled egg salad

Shredded lettuce salad

Celery hearts

BREADS

BREADS

BREADS

Muffins

Baking-powder biscuits

DESSERTS

DESSERTS

DESSERTS

**Baked rice pudding

Fruit

**Date torte, whipped cream

Orange custard

Chocolate cake

Cherry pie

Ice cream

Peach cobbler

Fruit

Apple tapioca

**Charlotte russe

White cake, chocolate icing

Lemon pie

Ice cream

DATE Monday

DATE Tuesday

DATE Wednesday

BREAKFAST

BREAKFAST

BREAKFAST

FRUITS

FRUITS

FRUITS

Oranges

Baked apples

Cherries

Prunes

Grapefruit

Bananas

Plums

Apricots

Apple sauce

Peaches

Pineapple

Grapefruit

CEREAL

CEREAL

CEREAL

Malt of wheat

Cornflakes

Grapenuts

Oatmeal

Shredded wheat

Puffed rice

Cream of rye

Puffed wheat

Grapenuts

HOT DISHES

HOT DISHES

HOT DISHES

Toast

**Crumb pancakes

Fried eggs

Toast

Bran muffins

Poached eggs

Toast

French toast

Bacon

LUNCH

LUNCH

LUNCH

SOUP

SOUP

SOUP

Cream of corn soup

Peanut butter soup

**Vegetable soup

MEATS

MEATS

MEATS

Small steaks

**Cheese fondue

Roast lamb, mint sauce

Weiners

Liver and bacon

**Hamburg balls

VEGETABLES

VEGETABLES

VEGETABLES

Creamed potatoes

Beets in vinegar

Buttered onions

Mashed potatoes

Carrots and peas

Creamed cabbage

Glazed sweet potatoes

**Corn pudding

Spinach and lemon

SALADS

SALADS

SALADS

Pear salad

Head lettuce salad

Cabbage slaw

**Potato salad

Head lettuce salad

Tomato aspic salad

Apple and celery salad

Head lettuce salad

Cottage cheese salad

BREADS

BREADS

BREADS

**Crumb muffins

**Fruit sandwiches

Cottage rolls

Corn bread

**Ham and pickle sandwiches

DESSERTS

DESSERTS

DESSERTS

Rice and raisins with hard sauce

Fruit

**Fruit gelatin

Maple nut mold, custard sauce

Spice cake

Cocoanut cream pie

Ice cream

**Brown Betty, lemon sauce

Fruit

Apricot whip

Caramel custard

White cake, chocolate frosting

Raspberry pie

Ice cream

Lemon rice pudding

Fruit

**Fruit cocktail

**Date torte, whipped cream

Apple-sauce cake

Chocolate pie

Ice cream

DINNER

DINNER

DINNER

SOUP

SOUP

SOUP

**Tomato stock soup

Oyster stew

Cream of spinach soup

MEATS

MEATS

MEATS

Baked ham

**Meat loaf

Roast veal, gravy

Rice and nut loaf, brown sauce

Rib roast of beef, gravy

Salmon croquettes, cream sauce

VEGETABLES

VEGETABLES

VEGETABLES

Baked potatoes

**Scalloped corn

Mashed squash

Mashed potatoes

Buttered turnips

String beans

Mashed potatoes

Spaghetti and tomatoes

Creamed onions

SALADS

SALADS

SALADS

Cottage cheese with nuts, green peppers and pimentos

Head lettuce salad

Asparagus salad

Pineapple and celery salad

Head lettuce salad

**Combination vegetable salad

Grapefruit salad

Head lettuce salad

Sliced cucumbers

BREADS

BREADS

BREADS

Baking-powder biscuits

Nut bread

Cottage rolls

DESSERTS

DESSERTS

DESSERTS

Baked apples

Fruit

Prune pudding

Pineapple pudding

Jelly roll

Gooseberry and raisin pie

Ice cream

Cherry steamed pudding, cherry sauce

Tapioca cream

Chocolate blanc mange

Fruit

Cake with fig filling and white frosting

Butterscotch pie

Ice cream

Grapenut pudding, lemon sauce

Fig tapioca

Fruit

Snow pudding, custard sauce

Doughnuts

Apricot pie

Ice cream

DATE Thursday

DATE Friday

DATE Saturday

BREAKFAST

BREAKFAST

BREAKFAST

FRUITS

FRUITS

FRUITS

Oranges

Apple sauce

Apricots

Plums

Grapefruit

Bananas

Peaches

Prunes

Oranges

Cherries

Grapefruit

Plums

CEREAL

CEREAL

CEREAL

Cream of wheat

Cornflakes

Grapenuts

Cream of barley

Puffed wheat

Cornflakes

Corn meal mush

Shredded wheat

Grapenuts

HOT DISHES

HOT DISHES

HOT DISHES

Toast

Buckwheat cakes

Poached eggs

Toast

Sausages

Muffins

Toast

French toast

Fried eggs

LUNCH

LUNCH

LUNCH

SOUP

SOUP

SOUP

Cream of pea soup

Cream of lima bean soup

**Chicken and rice soup

MEATS

MEATS

MEATS

Breaded veal

**Mutton stew with vegetables

Chicken and biscuit

Codfish balls, cream sauce

Rib roast of beef

Tongue with mustard sauce

VEGETABLES

VEGETABLES

VEGETABLES

Browned potatoes

**Succotash

Creamed asparagus

Baked potatoes

Buttered peas

Creamed celery

Mashed potatoes

Fried parsnips

String beans

SALADS

SALADS

SALADS

**Fruit salad

Head lettuce salad

Beet and egg salad

Deviled egg salad

Head lettuce salad

Lobster salad

Prune and cottage cheese salad

Head lettuce salad

**Potato salad

BREADS

BREADS

BREADS

Baking-powder cinnamon rolls

Plain muffins

Cottage rolls

Lettuce sandwiches

DESSERTS

DESSERTS

DESSERTS

Peach cobbler

Fruit

Prune whip

Floating Island

White cake, white frosting

Apple pie

Ice cream

**Bread pudding, vanilla sauce

Fruit

Caramel pudding

Baked apples

Chocolate cake, chocolate icing

Cream pie

Ice cream

Chocolate soufflé

Fruit

Norwegian prune pudding

**Fruit cocktail

Apple sauce cake, chocolate icing

**Mince pie

Ice cream

DINNER

DINNER

DINNER

SOUP

SOUP

SOUP

Cream of tomato soup

Cream of potato soup

MEATS

MEATS

MEATS

Roast pork and dressing

**Cottage cheese croquettes, cream sauce

Steamed whitefish, egg sauce

Breaded veal hearts

VEGETABLES

VEGETABLES

VEGETABLES

Mashed potatoes

Cabbage in vinegar

Creamed carrots

Creamed potatoes

Stewed tomatoes

Corn with pimentos and green peppers

SALADS

SALADS

SALADS

Apricot salad

Head lettuce salad

Celery hearts

Banana salad

Head lettuce salad

Spinach and egg salad

BREADS

BREADS

BREADS

Hot rolls

Corn bread

DESSERTS

DESSERTS

DESSERTS

Carrot plum pudding, vanilla sauce

Date and nut blanc mange, custard sauce

Chocolate pudding

Fruit

Cup cakes with fruit

Banana cream pie

Ice cream

Apple dumplings, lemon sauce

Fruit

Baked custard

Orange gelatin

Lemon filled lay cake

Blueberry pie

Ice cream

DATE Monday

DATE Tuesday

DATE Wednesday

BREAKFAST

BREAKFAST

BREAKFAST

FRUITS

FRUITS

FRUITS

Bananas

Peaches

Grapefruit

Baked apples

Oranges

Apricots

Prunes

Royal Anne cherries

Plums

Fresh apples

Bananas

Grapefruit

CEREAL

CEREAL

CEREAL

Oatmeal

Puffed wheat

Cornflakes

Cream of wheat

Cornflakes

Grapenuts

Corn meal

Shredded wheat

Puffed rice

HOT DISHES

HOT DISHES

HOT DISHES

Toast

Poached eggs

French toast

Toast

**Crumb griddle cakes

Bacon and fried apples

Toast

Creamed dried beef on toast

Doughnuts

LUNCH

LUNCH

LUNCH

SOUP

SOUP

SOUP

Cream of potato soup

**Creole soup

Cream of corn soup

MEATS

MEATS

MEATS

Baked ham

Macaroni and cheese

**Scalloped oysters

Roast beef, gravy

Roast lamb, gravy

Meat pie

VEGETABLES

VEGETABLES

VEGETABLES

Baked sweet potatoes

Spinach and egg

**Corn pudding

Parsley buttered potatoes

Mashed squash

Beets in vinegar

Mashed potatoes

Fried parsnips

Creamed peas

SALADS

SALADS

SALADS

Apple, celery and nut salad

Head lettuce salad

Combination vegetable salad

**Fruit salad

Head lettuce salad

Cottage cheese, chopped celery and pimento salad

Banana salad

Head lettuce salad

**Potato salad

BREADS

BREADS

BREADS

Crumb muffins

Fruit sandwiches

Corn bread

Cottage rolls

DESSERTS

DESSERTS

DESSERTS

Steamed plum pudding, vanilla sauce

Fruit

Baked custard

Prune whip

Jelly roll, chocolate filling

Peach pie

Ice cream

Loganberry cobbler

Fruit

Caramel Bavarian cream

Baked apples

Ginger cake, whipped cream

Lemon pie

Ice cream

**Prunecot shortcake

Fruit

Apple tapioca

**Fruit cocktail

Washington pie, chocolate filling

Custard pie

Ice cream

DINNER

DINNER

DINNER

SOUP

SOUP

SOUP

Cream of tomato soup

Cream of spinach soup

**Chicken and rice soup

MEATS

MEATS

MEATS

Roast pork, dressing, gravy

Mutton stew

Chicken à la king on toast

**Meat loaf

Small steaks

**Cheese and tomato soufflé

VEGETABLES

VEGETABLES

VEGETABLES

Mashed potatoes

Creamed celery

Rice croquettes, jelly

French fried potatoes

**Scalloped tomatoes

Creamed cauliflower

Creamed potatoes

**Scalloped corn

String beans

SALADS

SALADS

SALADS

Orange salad

Head lettuce salad

Cabbage salad

Grapefruit salad

Head lettuce salad

Beet and egg salad

Pear salad

Head lettuce salad

Tuna fish salad

BREADS

BREADS

BREADS

Graham bread

Baking-powder biscuits and maple syrup

**Crumb muffins

DESSERTS

DESSERTS

DESSERTS

**Brown Betty, lemon sauce

Fruit

Tapioca cream

Chocolate blanc mange

Spice cake

Cocoanut cream pie

Ice cream

**Chocolate rice pudding

Fruit

Cocoanut custard

Pineapple pudding

White cake with white icing

Cherry pie

Ice cream

Cottage pudding, lemon sauce

Fruit

Cornstarch blanc mange, fruit sauce

Chocolate pudding

Caramel cake

**Mince pie

Ice cream

DATE Thursday

DATE Friday

DATE Saturday

BREAKFAST

BREAKFAST

BREAKFAST

FRUITS

FRUITS

FRUITS

Peaches

Pineapple

Oranges

Prunes

Grapefruit

Bananas

Prunes

Apricots

Oranges

Plums

Baked apples

Cherries

CEREAL

CEREAL

CEREAL

Cream of rice with raisins

Puffed wheat

Grapenuts

Cream of rye

Cornflakes

Shredded wheat

Cream of barley

Puffed rice

Grapenuts

HOT DISHES

HOT DISHES

HOT DISHES

Toast

French toast

Fried eggs

Toast

Muffins

Pancakes

Broiled ham

Toast

Poached eggs

Milk toast

LUNCH

LUNCH

LUNCH

SOUP

SOUP

SOUP

Cream of lima bean soup

Cream of tomato soup

Cream of celery soup

MEATS

MEATS

MEATS

Pork chops

**Hamburg balls

Fried salmon steak with lemon

**Baked hash

Swiss steak

**Cottage cheese croquettes with cream sauce

VEGETABLES

VEGETABLES

VEGETABLES

Glazed sweet potatoes

Buttered onions

Kidney beans

Creamed potatoes

Buttered cauliflower

Corn with pimento and green peppers

Mashed potatoes

Buttered rutabagas

Stewed tomatoes

SALADS

SALADS

SALADS

Pineapple with cottage cheese

Head lettuce salad

Asparagus salad

Celery cabbage salad

Head lettuce salad

**Fruit salad

Shrimp salad

Head lettuce salad

String bean and shallot salad

BREADS

BREADS

BREADS

Nut bread

Muffins

Cinnamon rolls

DESSERTS

DESSERTS

DESSERTS

Apple fritters with syrup

Fruit

Apricot whip

Maple nut mold, custard sauce

Banana cream cake

Blackberry pie

Ice cream

Bread pudding, vanilla sauce

Fruit

Snow pudding, custard sauce

Fig tapioca

Cake with orange filling and frosting

Apple pie

Ice cream

Steamed cherry pudding cherry sauce

Fruit

Chocolate blanc mange

Pineapple tapioca

Nut cake

Apricot pie

Ice cream

DINNER

DINNER

DINNER

SOUP

SOUP

SOUP

Cream of pea soup

**Vegetable soup

MEATS

MEATS

MEATS

Rib roast of beef

Veal hearts en casserole

**Scalloped fish Sausage balls, cream sauce

VEGETABLES

VEGETABLES

VEGETABLES

Mashed potatoes

Buttered beets

Cabbage in vinegar

Creamed asparagus

French fried potatoes

Buttered carrots

SALADS

SALADS

SALADS

Peach salad

Head lettuce salad

Sliced or green onions

Orange salad

Head lettuce salad

Celery hearts

BREADS

BREADS

BREADS

Graham muffins

DESSERTS

DESSERTS

DESSERTS

Grapenut pudding, lemon sauce

Fruit

**Fruit gelatin

Norwegian prune pudding

Sponge cake

Pineapple pie

Ice cream

**Baked rice pudding

Fruit

Baked rhubarb

**Charlotte russe

Doughnuts

Chocolate pie

Ice cream

DATE Monday

DATE Tuesday

DATE Wednesday

BREAKFAST

BREAKFAST

BREAKFAST

FRUITS

FRUITS

FRUITS

Peaches

Red pitted cherries

Grapefruit

Apple sauce

Oranges

Grapefruit

Peaches

Baked apples

Bananas

Grapes

Plums

Grapefruit

CEREAL

CEREAL

CEREAL

Rice boiled in milk

Puffed wheat

Grapenuts

Malt of wheat

Post toasties

Shredded wheat

Oatmeal

Puffed rice

Grapenuts

HOT DISHES

HOT DISHES

HOT DISHES

Pancakes

Cinnamon toast

Bacon

Creamed eggs on toast

Graham muffins

Toast

Ham and eggs

Toast

Buckwheat cakes

LUNCH

LUNCH

LUNCH

SOUP

SOUP

SOUP

Cream of tomato soup

**Vegetable soup

Cream of asparagus soup

MEATS

MEATS

MEATS

Rib roast of beef and gravy

Tongue, mustard sauce

Breaded veal steak

**Corned beef hash, tartare sauce

Roast loin of pork, dressing, gravy

**Cheese fondue

VEGETABLES

VEGETABLES

VEGETABLES

Mashed potato

String beans

Fried eggplant

Creamed potatoes

Buttered onions

Scalloped tomatoes

Mashed sweet potatoes

Lima beans, with green peppers and pimentos

Creamed celery

SALADS

SALADS

SALADS

Prune and cottage cheese salad

Head lettuce salad

Tuna fish salad

Peach salad

Head lettuce salad

**Combination vegetable salad

**Potato salad

Shredded lettuce and egg salad

Shrimp salad

BREADS

BREADS

BREADS

Fig, raisin and nut sandwiches

Bran muffins

Peanut butter and pickle sandwiches

Baking-powder biscuits with syrup

DESSERTS

DESSERTS

DESSERTS

Loganberry cobbler

Fruit

**Fruit whip

Date and nut blanc mange, custard sauce

Cake with fudge icing

Custard pie

Ice cream

Steamed molasses pudding, egg hard sauce

Fruit

Chocolate blanc mange

Baked custard

Lady Baltimore cake

Gooseberry and raisin pie

Ice cream

Lemon rice pudding

Fruit

**Charlotte russe

**Fruit cocktail

Chocolate cake, white icing

Pumpkin pie

Ice cream

DINNER

DINNER

DINNER

SOUP

SOUP

SOUP

Cream of celery soup

Cream of corn soup

Creole soup

MEATS

MEATS

MEATS

Ham and eggs

**Meat croquettes, brown sauce

Roast lamb, currant jelly

**Meat pie

Short ribs of beef

Egg cutlets, cream sauce

VEGETABLES

VEGETABLES

VEGETABLES

Baked potato

Spinach and lemon

**Succotash

Mashed potatoes

Buttered peas

Mashed rutabagas

Browned potatoes

Creamed asparagus

Rice in milk

SALADS

SALADS

SALADS

Banana salad

Head lettuce salad

Cucumber salad

Grapefruit salad

Head lettuce salad

Cabbage slaw

Apple and pineapple salad

Head lettuce salad

Perfection salad

BREADS

BREADS

BREADS

Rolls

Parker House rolls

Corn muffins

DESSERTS

DESSERTS

DESSERTS

**Chocolate bread pudding, vanilla sauce

Fruit

Norwegian prune pudding

**Fruit cocktail

Nut loaf cake

Blueberry pie

Ice cream

Grapenut pudding, lemon sauce

Fruit

Snow pudding, custard sauce

Fig tapioca

Sponge cake

Butterscotch pie

Ice cream

Prune custard pudding

Fruit

**Fruit gelatin

Baked apples

Spice cake

Apricot pie

Ice cream

DATE Thursday

DATE Friday

DATE Saturday

BREAKFAST

BREAKFAST

BREAKFAST

FRUITS

FRUITS

FRUITS

Grapefruit

Peaches

Oranges

Prunes

Pears

Plums

Grapes

Apricot sauce

Bananas

Peaches

Oranges

Plum sauce

CEREALS

CEREALS

CEREALS

Cream of barley

Puffed wheat

Grapenuts

Cream of rye

Shredded wheat

Post toasties

Cream of wheat

Puffed rice

Grapenuts

HOT DISHES

HOT DISHES

HOT DISHES

**Fried corn meal mush

Bacon

Toast

Poached eggs

White Mt. muffins

Pancakes

Broiled ham

**Scrambled eggs with bacon

Cinnamon toast

Toast

LUNCH

LUNCH

LUNCH

SOUP

SOUP

SOUP

Cream of bean soup

**Chicken noodle soup

Peanut butter soup

MEATS

MEATS

MEATS

Chicken à la king

Sausage balls

Baked whitefish with dressing

Rice and nut loaf, cream sauce

Hot roast beef sandwiches and gravy

**Veal croquettes, brown sauce

VEGETABLES

VEGETABLES

VEGETABLES

Parsley buttered potatoes

Mashed squash

Creamed peas

Baked potatoes

Cabbage in vinegar

Beets, buttered

Scalloped potatoes

Corn and pimentos

Fried parsnips

SALADS

SALADS

SALADS

Banana salad

Head lettuce salad

**Spinach and egg salad

**Fruit salad, whipped cream

Head lettuce salad

Tomato salad

Pineapple salad

Head lettuce salad

Cottage cheese salad

BREADS

BREADS

BREADS

**Ham sandwiches Hot rolls

Corn bread

**Steamed brown bread

DESSERTS

DESSERTS

DESSERTS

Orange shortcake

Fruit

Baked apples stuffed with raisins and nuts

Caramel custard

Washington pie, chocolate filling

Rhubarb pie

Ice cream

Steamed cherry pudding, cherry sauce

Fruit

Prune whip

Date torte, whipped cream

Jelly roll, cream filling

Apple pie

Ice cream

Cottage pudding, lemon sauce

Fruit

Pineapple pudding

Tapioca cream

**Oatmeal cookies

Raisin pie

Ice cream, chocolate sauce

DINNER

DINNER

DINNER

SOUP

SOUP

SOUP

Cream of potato soup

Cream of pea soup

MEATS

MEATS

MEATS

Roast veal, dressing, gravy

**Baked hash

Pork chops, dressing

Codfish balls, cream sauce

VEGETABLES

VEGETABLES

VEGETABLES

Mashed potatoes

Buttered carrots

String beans

Baked sweet potatoes

Apple fritters with syrup

Stewed tomatoes

SALADS

SALADS

SALADS

Cottage cheese balls rolled in nuts

Head lettuce salad

Asparagus salad

Tuna fish salad

Shredded lettuce salad

Kidney bean salad

BREADS

BREADS

BREADS

Bran muffins

**Crumb muffins

DESSERTS

DESSERTS

DESSERTS

Blackberry cobbler

Fruit

Floating Island

Chocolate pudding

Apple sauce cake, chocolate icing

Lemon pie

Ice cream

**Old-fashioned rice pudding

Fruit

Maple nut mold, custard sauce

Orange Bavarian cream

Gingerbread, whipped cream

Chocolate pie

Ice cream

** Indicates dishes in which left-overs may be used to advantage.

TEA-ROOM MENUS

The tea-room menu is characterized by daintiness and excellence in food, garnish and service. Large tea rooms serve a variety such as is found in large hotels, with practically no changes in their menus from day to day. They are open to the same criticism as are the cafeterias that serve everything in the market at every meal, and so make their menu monotonous. Smaller tea rooms offer limited choices,--soups, relishes, hot dishes, vegetables, salads, breads and beverages. To add choices to a menu beyond the number which will satisfy the patrons is not economy. The longer the menu list, the more labor, equipment, food wastage and spoilage. Therefore the tea-room menu list should be as simple as is consistent with the demands of those to be served. The menus shown below are of the type which are changed from day to day. The first is a very good example of this type, embodying a moderate degree of choice. It is suitable for a tea room serving perhaps six hundred or more people daily.

LUNCHEON[1]

Iced Fruit Cocktail

Tuna Fish Cocktail

Celery Hearts

Iced Grape Fruit

Oyster Cocktail

Grape Fruit & Mint Cocktail

Button Radishes

Olives

SOUP

Vegetable Soup

Lamb Broth & Rice

Oyster Stew

Cream of Corn Soup

Chicken & Tomato Puree

MEATS, FISH, ETC.

French Bread, Hot Rolls, or Bran Muffins Served with these Orders

Roast Chicken, Dressing, Mashed Potatoes and Gravy

Creamed Sweetbreads on Toast with French Fried Potatoes

Chicken Baked with Noodles in Casserole and Toasted Bran Muffins

Fried Oysters with Chili Sauce and Baked Potato

Broiled Tenderloin Steak with Sweet Potatoes Southern Style

Breaded Veal with Browned Potatoes and Gravy

Broiled White Fish with Lyonnaise Potatoes

Cheese Omelet with Toasted Rolls and Preserves

Rice and Salmon Box with Mexican Slaw

Assorted Hot Vegetable Dinner

VEGETABLES

Apple Fritters

Buttered Asparagus on Toast

Fresh Spinach & Egg

Candied Sweet Potatoes

Baby Garden Beets

Buttered or Creamed Peas

Sautéd Egg Plant

Home Baked Beans

BREADS

Hot Biscuits with Orange Marmalade

Bran Muffins

Toasted English Muffins

Nut Bread

Toasted Cheese Rolls

Rye Bread & Swiss Cheese Sandwich

French Bread

Hot Home Made Rolls

Hot Corn Bread

SALADS

Combination Salad

Sweetbread Salad

Shrimp Salad

Club Salad

Chicken Stuffed Paradise Peppers

Tomato Stuffed with Cottage Cheese & Almonds

Chicken Salad

Tuna Fish Salad

Sliced Tomato & Cheese Ball Salad

Head Lettuce and Roquefort Cheese Dressing

Pineapple, Prune and Neufchatel Cheese Salad

Grape Fruit & Orange Salad

Cream Slaw

Waldorf Salad

California Fruit and Nut Salad

Fruit Salad

Banana and Walnut Salad

Shredded Lettuce and Egg Salad

Head Lettuce with Thousand Island Dressing

Stuffed Egg Salad with Thousand Island Dressing

Lazarus Vegetable Salad

FROZEN DESSERTS, PASTRY, ETC.

Fresh Strawberries and Cream

Black Walnut Loaf Cake

Lemon Pie

Red Raspberry Roll with Cream

Almond Macaroons

Apple Pie à la Mode

Fresh Apple Pie with Cheese

Coffee Parfait

Chocolate Ice Cream

Charlotte Russe

Prune Whip with Cream

Cherry Parfait

Bittersweet Chocolate Parfait

Chocolate Meringue with Vanilla Ice Cream Center

Apricot & Almond Parfait

Chocolate Almond Parfait

Butter Scotch Meringue

Hot Fudge Sundae Steamed Fruit Pudding with Hard Sauce

Chocolate Mint Parfait

Vanilla Ice Cream

Black Walnut Frozen Cream

French Cake

Bittersweet Chocolate Meringue

Chocolate Luxurro Dessert

Vanilla Ice Cream with Swiss Chocolate Sauce

Date & Nut Parfait

Baked Apple & Whipped Cream

Apricot à la Mode

[Footnote 1: Courtesy of The Lazarus Tea Room, Columbus, Ohio.]

Less choice is shown in the following menus which would be suitable to a tea room serving from two hundred to six hundred daily.

TEA-ROOM MENU[2]

Celery

Olives

Radishes

Green onions

Fruit cocktail

Spiced figs

Tomato bouillon in cup

Tureen For two

Barley soup in cup

Tureen For two

White fish broiled to order

Spring chicken, country style, jelly

Broiled lamb chops, peas

Roast leg of veal, dressing

Fresh mushrooms on toast

Boiled beef, horse radish sauce

Boiled rice and cream

Asparagus on toast

Candied sweet potatoes

Buttered new beets

Head lettuce, vinaigrette dressing

Waldorf salad

Fresh fruit salad, mayonnaise dressing

Combination vegetable salad, French dressing

Cinnamon rolls

Parker House rolls

Nut bread

Corn bread Maple syrup

Vanilla ice cream Wintergreen sherbet

Baked apples, whipped cream

Apple pie Red raspberry pie Whipped cream

Grapefruit half; whole

Strawberry shortcake, whipped cream

Ice cream sandwich, hot chocolate sauce

Banana custard, whipped cream

Fresh cake Whipped cream

Pineapple Bavarian cream, whipped cream

Coffee or tea

[Footnote 2: Courtesy of Glass Block Tea Room, Duluth, Minnesota.]

Still less choice is offered in the menus printed below, yet they are entirely satisfactory for a very small tea room serving not more than one hundred daily.

Tea-Room Menus

Relishes

Salted Almonds

Celery Hearts

Soup

Bouillon with Wafers

Ready to Serve

Lambs Chops and Peas

Creamed Fresh Mushrooms on Toast

Vegetables

French Fried Potatoes

Scalloped Cauliflower

Salads

Tea-room Special Salad

Head Lettuce Salad with Thousand Island Dressing

Frozen Fruit Salad

Sandwiches

Club Sandwiches

Olive Sandwiches

Breads

Hot Cinnamon Rolls

Bread and Butter

Desserts

Baked Alaska

Baked Apples

Orange Bavarian

Wellesley Fudge Cake

Beverages

Coffee: per cup for one

per pot for one

per pot for two

Tea: per pot for one

per pot for two

Chocolate per cup

Relishes

Celery Hearts and Stuffed Olives

Salted Almonds

Cocktail

Oyster Cocktail

Ready to Serve

Fillet of Sole, Tartare Sauce

Omelet with Jelly

Vegetables

Potatoes in Half Shell

Brussels Sprouts, Buttered

Salads

Chicken Salad

Head Lettuce Salad with Thousand Island Dressing

Fruit Salad

Sandwiches

Cream Cheese Sandwiches

Ham and Olive Sandwiches

Breads

Hot Biscuits and Honey

Assorted Breads and Butter

Desserts

Chocolate Meringue Pudding

Maple Mousse

Lady Baltimore Cake

Beverages

Coffee: per cup for one

per pot for one

per pot for two

Tea: per pot for one

per pot for two

Chocolate per cup

Relishes

Stuffed Olives

Fresh Shallots

Raspberry Jam

Soup

Cream of Corn Soup

Ready to Serve

Broiled Tenderloin of Pork

Corned Beef Hash with Poached Egg and Tartare Sauce

Vegetables

Sweet Potato Croquettes

Artichokes with Drawn Butter Sauce

Boston Baked Beans and Brown Bread

Salads

Stuffed Tomato

Head Lettuce with Thousand Island Dressing

Asparagus and Cold Chicken Mousse

Sandwiches

Date and Nut Sandwiches

Hot Roast Beef Sandwiches

Breads

Cranberry Muffins

Assorted Bread and Butter

Desserts

Banana Cream Cake

Individual Pumpkin Pies

Ice Cream with Hot Maple Fudge Pecan Sauce

Baked Prune Whip

Beverages

Coffee: per cup for one

per pot for one

per pot for two

Tea: per pot for one

per pot for two

Chocolate per cup

Relishes

Honey in Glasses

Queen Olives

Raspberry Jam

Soup

Consommé with Vegetables

Ready to Serve

Chicken à la King in Bread Cases

Meat Rosettes

Vegetables

Scalloped Sweet Potatoes with Apples

Fried Oyster Plant

Salads

Lobster Salad

Head Lettuce Salad with Thousand Island Dressing

Delicious Fruit Salad

Sandwiches

Toasted Cheese Sandwiches

Cold Sliced Tongue Sandwiches

Breads

Date Muffins

Assorted Breads and Butter

Bread and Butter Folds

Desserts

Individual Orange Pies

Baked Alaska

Wellesley Fudge Cake

Baked Custards with Maple Sauce

Beverages

Coffee: per cup for one

per pot for one

per pot for two

Tea: per pot for one

per pot for two

Chocolate per cup

CHAPTER IV

SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING

LIST OF FOODS

SOUPS

Cream soups

Cream of corn

Cream of pea

Cream of tomato

Cream of asparagus

Cream of celery

Cream of potato

Cream of browned onion

Cream of navy bean

Cream of lima bean

Cream of peanut butter

Cream of spinach

Oyster stew

___________________

___________________

___________________

___________________

Stock soups

Consommé

Bouillon

Tomato bouillon

Vegetable soup

Creole soup

Mutton broth

Rice tomato soup

Chicken soup with rice

Chicken soup with noodles

Vermicelli

Clear tomato

___________________

___________________

___________________

___________________

MEATS

Beef

Rib roast

Pot roast

Hot roast beef sandwiches

Beef à la mode

Swiss steak

Steaks, tenderloin and sirloin

Hungarian goulash

Beef loaf

Hamburg balls

Creamed dried beef on toast

Short ribs and browned potatoes

Corned beef hash; with poached eggs

Meat pie

Meat stew with vegetables

Meat stew with dumplings

Meat croquettes

Corned beef and cabbage

Beef heart and dressing

Mock duck

___________________

___________________

Pork

Roast pork

Roast pork and dressing

Roast pork and apple sauce

Pork chops

Pork chops with dressing

Baked ham

Ham baked in milk

Broiled ham

Ham and eggs

Sausages

Bacon and eggs

Broiled pork tenderloin

Frankfurts

Spare ribs and sauerkraut

Spare ribs and dressing

___________________

___________________

___________________

___________________

Lamb and mutton

Roast lamb and gravy

Roast lamb and mint sauce

Lamb stew with vegetables

Lamb chops

Roast mutton

Mutton chops

Mutton stew

___________________

___________________

Veal

Roast veal and dressing

Breaded veal

Veal loaf

Calves liver and bacon

Veal stew, plain; with vegetables; with peas

Veal birds

Breaded veal heart

Veal rosettes

Veal croquettes

Scalloped veal with rice

Veal hearts en casserole

___________________

___________________

___________________

___________________

Chicken

Roast chicken

Chicken fricassee

Chicken giblets with rice

Chicken and biscuit

Creamed chicken, with biscuits; on toast; in bread cases; in timbales

Chicken pie, white and dark meat; all white meat

Chicken à la King

Chicken croquettes

Hot chicken sandwich

___________________

___________________

___________________

___________________

FISH

Salmon

Fresh salmon, Steamed; baked

Fresh salmon fried in steaks

Canned salmon in loaf

Scalloped salmon

Creamed salmon on toast

Salmon with lemon

Salmon croquettes

Whitefish

Steamed; baked; planked; with dressing

Trout

Baked; fried

Codfish

Creamed, on plain boiled potatoes

Codfish balls

Halibut

Steamed; fried; baked

Scalloped fish

Fish cakes

___________________

___________________

___________________

___________________

OYSTERS

Scalloped

Creamed oysters on toast

Fried

Oyster cocktail

Oyster stew

___________________

EGGS

Fried with ham with bacon

Egg croquettes

Egg cutlets

Scrambled eggs with

minced ham

with bacon

with marmalade

with jelly

Poached eggs; on toast

Baked eggs in ramekin;

in potato nest

Steamed eggs

Creamed eggs on toast

___________________

___________________

___________________

___________________

CHEESE DISHES

Cheese fondue

Cheese soufflé

Rice and cheese

Macaroni and cheese

Hominy and cheese

Spaghetti and cheese

Creamed cheese

Cottage cheese loaf with nuts and green peppers

Cottage cheese croquettes with white sauce

MEAT SUBSTITUTES

Turkish pilaf

Rice and nut loaf

Spanish rice

Peanut and rice loaf

Lentil loaf

Rice croquettes

Spaghetti and tomatoes

Spaghetti and tomatoes with bacon

___________________

___________________

___________________

___________________

MISCELLANEOUS MEAT DISHES

Hash

Croquettes

Tongue

Heart

Frankfurts Brains, fried with scrambled eggs

Sweetbreads

___________________

___________________

___________________

___________________

VEGETABLES

Potatoes

Baked

Mashed

Scalloped

Creamed

American fried

Browned

Lyonnaise

Parsley buttered potatoes

Stuffed baked potatoes

Potato chips

Riced potatoes

Potato croquettes

Potato cakes

Potato cones

Potato puff

Plain boiled potatoes

Diced browned potatoes

Potatoes au gratin

Sweet potatoes, boiled

Baked

Fried

Scalloped with apples

Sweet potato croquettes

___________________

___________________

___________________

Beans

String beans

String beans creamed

Wax beans

Boiled navy beans

Baked navy beans

Green lima beans

Dried lima beans, boiled

Baked lima beans

Kidney beans

Succotash

___________________

___________________

___________________

___________________

Celery

Creamed

Relish

___________________

___________________

___________________

Asparagus

Buttered asparagus on toast

Creamed

Creamed asparagus on toast

Corn

Corn with green and red peppers

Corn on cob

Corn pudding

Succotash

Scalloped corn

Corn fritters

___________________

___________________

___________________

___________________

Cabbage

Creamed

Scalloped

Scalloped cabbage au gratin

Fried

Boiled

Sauerkraut

Hot slaw

___________________

___________________

___________________

Carrots

Buttered, diced

Creamed

Buttered carrots and peas

Creamed carrots and peas

___________________

___________________

___________________

Cauliflower

Creamed

Scalloped cauliflower in ramekins; au gratin

___________________

___________________

Beets

Buttered

Beets in vinegar sauce

Pickled beets

___________________

___________________

Eggplant

Fried

___________________

___________________

Hominy

Fried

Creamed

Scalloped

___________________

___________________

___________________

Onions

Buttered

Creamed

Scalloped

Fried

___________________

___________________

___________________

Macaroni

Macaroni and tomatoes

Macaroni croquettes

___________________

___________________

___________________

Spaghetti

Spaghetti and tomatoes

Spaghetti croquettes

Spaghetti and tomatoes with bacon

___________________

___________________

Peas

Buttered

Buttered peas and carrots

Creamed

Creamed peas and carrots

___________________

___________________

___________________

Peppers

Stuffed with corn

Stuffed with meat

___________________

___________________

___________________

Rice

Rice with gravy, southern style

Rice with cream

Rice croquettes

___________________

___________________

Parsnips

Fried

___________________

___________________

___________________

Spinach

Spinach and lemon

Spinach and egg

___________________

___________________

Squash

Baked

Mashed

___________________

___________________

Turnips

Creamed

Buttered, diced

Mashed

___________________

___________________

Rutabagas

Mashed

Creamed

Buttered

___________________

Tomatoes

Stewed

Stewed tomatoes with bread

Scalloped

Baked

Stuffed

___________________

___________________

___________________

BREADS

Quick breads

White muffins

Graham muffins

Bran muffins

Corn meal muffins

Date muffins

Rice muffins

Crumb muffins

Blueberry muffins

Bacon muffins

Cranberry muffins

Corn bread

Brown bread

Baking-powder biscuit

Baking-powder biscuit cinnamon rolls, with frosting

Baking-powder nut bread

Baking-powder nut and raisin bread

Baking-powder brown bread

___________________

___________________

___________________

___________________

___________________

Yeast breads

White bread

Graham bread

Oatmeal bread

Raisin bread

Nut bread

Coffee cake

___________________

___________________

___________________

___________________

___________________

Rolls

Cottage rolls

Parker House rolls

Clover-leaf rolls

Cinnamon rolls

Raised muffins

Hot cross buns

___________________

___________________

___________________

___________________

SANDWICHES

Lettuce

Olive

Olive and egg

Celery

Celery and chicken

Chicken

Ham

Peanut

Fig and nut

Cheese

Cheese and pimento

Meat

Ham sliced

Ham minced

Meat minced

Fig and date

Raisin and nut

Cucumber

Parsley butter

Egg

Tomato and cucumber

Green pepper

Club

Toasted cheese

___________________

___________________

___________________

___________________

___________________

SALADS

Vegetable salads

Asparagus

Cabbage

Cabbage salad with nuts

Cabbage salad with pickles and green peppers

Cabbage and ham

Cabbage and salmon

Cabbage and tuna fish

Cabbage and shrimp

Cabbage and pineapple

Celery and apple

Stuffed celery

Tomato salad

Whole, stuffed

Half

Sliced

Tomato and cucumber

Spring salad (head lettuce, tomato, onion, radishes, peppers, cucumber)

String bean

Kidney bean

Spinach mounded with sliced egg

Head lettuce with mayonnaise

Head lettuce with French dressing

Head lettuce with Thousand Island dressing

Lettuce shredded with egg

Deviled eggs

Potato

Cucumber

Sliced cucumbers in vinegar

Combination

Vegetable salad, peas, celery, beets

Perfection

Sliced onions in vinegar

Egg, cheese and pickle

Tomato aspic

Tomato and celery

Celery, peas and nuts

Cabbage, celery, meat, pimento

Celery and beet

Mashed potato

Bean and beet

Sliced Bermuda onion

Squares of New York cheese on lettuce

Carrot and raisin

___________________

___________________

___________________

___________________

___________________

Fruit salads

Orange, grapefruit and pineapple

Waldorf

Apple, banana and date

White grape, apple and nut

Orange and nut

Apple and pineapple

Pear

Pineapple and celery

Pineapple and nut

Date and cottage cheese

Prune and cottage cheese

Pineapple and grated cheese

Argyle

Banana

Prune and peanut butter

Grapefruit

Fruit salad with ginger ale

Banana, peanut and carrot

Fish and meat salads

Salmon and celery

Sardine

Tuna fish

Shrimp

Lobster

Chicken

___________________

___________________

___________________

___________________

Cottage cheese salads

Molded and sliced with celery

Molded and sliced with green peppers and nuts

Balls rolled in nuts

___________________

___________________

___________________

___________________

DESSERTS

Hot puddings

Rice and raisins with hard sauce

Rice and raisins with cream

Rice custard

Chocolate rice pudding

Baked rice pudding

Lemon rice pudding

Rice compote with peaches

with raspberries

with prunes

Baked tapioca custard with meringue

Apple tapioca

Prune pudding

Indian pudding

Bread pudding

Chocolate bread pudding

Cottage pudding

Grapenut pudding

Apple fritters

Corn fritters

Banana fritters

Pineapple fritters

Orange fritters

Plain fritters

Apple dumplings

Apple batter pudding

Brown Betty with lemon sauce

Steamed suet pudding

Steamed cherry pudding

Steamed date pudding

Steamed carrot pudding

Prunecot shortcake

Peach shortcake

Orange shortcake

Strawberry shortcake

Peach cobbler

Apricot cobbler

Cherry cobbler

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

Cold puddings

Baked custard

Caramel custard

Maple nut mold, custard sauce

Chocolate blanc mange

Tapioca cream

Raspberry tapioca

Caramel tapioca

Pineapple tapioca

Apple tapioca

Fruit whips

Strawberry

Prune

Apricot

Plum

Caramel Bavarian cream

Cornstarch pudding with chocolate sauce

with berry sauce

with custard sauce

Fig tapioca

Fruit cocktail

Charlotte russe

Floating island

Orange custard

Fruit gelatin

Norwegian prune pudding

Pineapple pudding

Rice Bavarian pudding

Rhubarb tapioca

Snow pudding

Raisin tapioca

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

FRUITS

Sauces

Prunes

Apricots

Cranberry

Rhubarb

Apple

Stewed figs

Baked apples

Cherries

White

Red

Oranges

whole

sliced

Bananas

Dates with whipped cream

Grapefruit

Pears

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

ICE CREAMS

Orange parfait

Mousse

Maple

Pineapple

Vanilla nut

___________________

___________________

___________________

___________________

___________________

___________________

Sherbets

Lemon

Orange

___________________

___________________

___________________

___________________

___________________

___________________

Ice cream

Vanilla

Strawberry

Chocolate

Maple

Macaroon

Greengage

Peach

Tutti Frutti

___________________

___________________

___________________

___________________

___________________

___________________

ICES

Orange

Lemon

Strawberry

Apricot

Pineapple

Grape

___________________

___________________

___________________

___________________

___________________

___________________

CAKES

Yellow or white cake

with vanilla frosting

with fig frosting

with raisin frosting

with cocoanut frosting

with maple frosting

with nut frosting

with orange frosting

with chocolate frosting

with nut and raisin frosting

with pineapple frosting

with date frosting

with maraschino cherry frosting

Chocolate cake

Lady Baltimore cake

Lord Baltimore cake

Fudge cake

Apple-sauce cake

Gingerbread

with whipped cream

with chocolate frosting

Sponge cake with frosting

Sponge cake with whipped cream

Lemon filled layer cake

Individual cakes

Spice cake

Banana cake with meringue

Marble cake

Sunshine cake

Angel food cake

Strawberry cake (white cake, with sliced strawberries in the frosting)

French pastries

Martha Washington pie

Cream puffs with vanilla custard filling

with chocolate custard filling

with whipped cream

Tarts

Lemon

Orange

Marguerites

Cookies

Fruit

Sugar

Spice

Oatmeal

___________________

___________________

___________________

___________________

___________________

Doughnuts

Plain

Raised

Jelly roll with jelly filling

with chocolate custard filling

with vanilla custard filling

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

PIES

Two-crust

Canned apple

Fresh apple

Cranberry pie, latticed

Cranberry and raisin

Blueberry

Apricot (dried)

Red raspberry

Black raspberry

Blackberry

Loganberry

Gooseberry

Gooseberry and raisin

Cherry

Mince

Rhubarb

Peach

Raisin

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

One-crust

Lemon

Banana cream

Custard

Pumpkin

Chocolate

Butterscotch

Apricot cream

Pineapple

Cream

Cocoanut cream

Sour cream

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

BEVERAGES

Coffee

Tea

Green

Black

Iced

Chocolate

with whipped cream

with marshmallows

Cocoa

Hot

Iced

Milk

Buttermilk

Lemonade

Lemonade and orangeade

Orange juice

Ginger-ale lemonade with mint

Fruit punch

Spiced grapejuice

SEASONAL CHART OF FOODS

(Spaces are left for additions)

WINTER

SPRING

SUMMER

FALL

Soups

Celery

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

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

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.

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

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

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.

A list of garnishes appropriate to different kinds of food appears below. Of course there are many others, and the number of different ways in which ordinary garnishes can be used effectively is surprisingly large. The alert manager will observe what others in his field are doing, and will discover many ingenious ideas by reading food journals and women's magazines.

The garnishes used for soups are practically the same whether for cream or clear soups.

Wafers, cheese and plain

Croutons

Olives

Radishes

Celery hearts

Whipped cream (on cream soups)

Some meat garnishes can be used at all times; others are especially adapted to certain kinds of meat.

In general

Parsley

Watercress, in season

Mixed pickles

For steaks

Lemons cut in fancy shapes

Sautéd mushrooms

Potato roses

Stuffed tomatoes

Stuffed peppers

Grilled and buttered Brussels sprouts

For fish

Lemons, in slices and cut in fancy shapes

Cucumber baskets, filled with dressing

Parsley

Watercress

Clam shells, stuffed with clams and mushrooms

Mushrooms, sautéd

Potatoes, cut in fancy shapes, such as shoe strings or lattice, and fried in deep fat

There are certain garnishes which it is customary to use with salads, especially with chicken salad.

For chicken salad

Hard-cooked eggs, sliced or cut in eighths

Lemons, sliced

Pickles

Paprika

Parsley

Capers

Olives

Head lettuce cups

For fish salad

Pickles

Olives

Lemons, cut in fancy shapes

Cucumber baskets holding extra salad dressing

Paprika

Parsley

For fruit salad

Tiny cheese balls

Cheese balls rolled in chopped nuts

Tiny sandwiches

Olives

green

ripe

stuffed

Cheese straws in fancy shapes

Very often where sandwiches are ordered they will serve as the main dish of the luncheon meal. They should be made as appetizing as possible by the use of suitable garnishes.

Pickles

Olives

Cheese balls

Parsley

Watercress

Attractive paper or plain linen doilies

Nut meats

Desserts by their very nature, require some garnish to make them the perfect and satisfying last course which they should be. Candied fruit, marshmallows, slices of fresh orange or strawberries in season, whipped cream and bright candies add the needed bit of color. Here the use of paper doilies, glasses and attractively shaped china dishes is a great factor in appearance.

CHAPTER V

FORMS

THE IMPORTANCE AND USE OF FORMS

Printed forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable. Forms such as the party engagement blanks, shown elsewhere, and the meat order blank and menu blanks below tend to a desirable standardization. Since meat orders for the week are usually made out first and the menus planned around the meats, a form similar to the one shown below, with adaptations for the particular institution, may be helpful.

The lists of foods and the list of seasonal changes and garnishes contained in this book will save mental effort and tedium in planning by suggesting new combinations and variety.

Probably no single device will serve different kinds of institutions, but the principle of using appropriate printed forms to help in remembering details holds good for all institutions.

MEAT ORDER

WEEK BEGINNING DECEMBER 6, 1920.

WHERE UNIVERSITY CAFETERIA

DELIVER

AMOUNT

CUTS

SPECIFICATIONS

COST

USE

Mon. 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.

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

CEREALS

CEREALS

HOT DISHES

HOT DISHES

HOT DISHES

LUNCH

LUNCH

LUNCH

SOUP

SOUP

SOUP

MEATS

MEATS

MEATS

VEGETABLES

VEGETABLES

VEGETABLES

SALADS

SALADS

SALADS

BREADS

BREADS

BREADS

DESSERTS

DESSERTS

DESSERTS

DINNER

DINNER

DINNER

SOUP

SOUP

SOUP

MEATS

MEATS

MEATS

VEGETABLES

VEGETABLES

VEGETABLES

SALADS

SALADS

SALADS

BREADS

BREADS

BREADS

DESSERTS

DESSERTS

DESSERTS

AN OUTLINE FORM FOR SPECIAL DINNERS

The efficiency of an organization is judged by the degree of routine which each phase of the work assumes. In most institutions the serving of special dinners is quite apart from the ordinary routine of business. If this service is to be handled simply and efficiently, all of its various steps must be listed and taken up in an orderly fashion with the end in view of perfecting an emergency organization as efficient as that which regulates the daily tasks.

First of all, arrangements made with those who are giving the dinner should be definite and complete. In order to prevent misunderstandings, a printed blank such as that shown below (with any adaptations found necessary) will prove helpful. This may be made out in duplicate, one copy being retained by the manager and one by those engaging the services.

Reduced to their simplest form, the steps to be followed in organizing this work are outlined below.

I. Fill in, in duplicate, the printed blank

DINNER ENGAGEMENTS

Date ___________________

Day of week _______________________

Time ___________________

Engagement made by ___________________

Phone ___________________

Organization or Club ___________________

Price ___________________

Probable Number ___________________

Room desired ____________

Flowers ___________________________

Style of service:

Cafeteria service ____

Table service ____

Tables set and served by guests ____

Date Guaranteed Number is to be reported ___________________

Leeway granted (either way) on guaranteed number

On 25-40

2 plates, more or less

50-60

4 plates, more or less

75-100

6 plates, more or less

125-175

8 plates, more or less

200 up

10 plates, more or less

NOTICE.--Care should be taken to have the guaranteed number of plates accurately stated.

II. Plan the menu. If desired, the above form may include space for writing in the menu, in order that both parties may have a clear understanding of just what is to be served III. Make out order list

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

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

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

7½

Water

4 gal.

lb.

Peppercorns

2 tbsp.

Salt

6 tbsp.

Carrots, diced

2 c.

Onions, diced

2 c.

Celery, diced

2 c.

Turnips, diced

2 c.

Egg whites and shells

7

Cut the meat in cubes and soak two thirds of it in the cold water for about three fourths of an hour. Sear the remainder and add to the meat which is soaking. Heat the meat, veal bone and water to boiling and let simmer for four or five hours. Add the seasonings and the vegetables and cook until the vegetables are soft. Pour the whole through a colander and cool. When the fat has set, remove and clear by mixing the cold stock with the shells and slightly beaten whites of eggs. Bring the mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. Strain through two or three thicknesses of cheese cloth.

Number of servings 64-96

Amount of one serving 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______

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.

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. 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.

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.

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______

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______

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 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______

[**]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 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.

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______

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 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______

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 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.

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 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 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 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 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 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.

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.

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.

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______

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

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______

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 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.

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

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 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.

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.

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, 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______

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, 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.

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______

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.

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______

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______

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______

[**]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______

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.

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______

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.

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 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. 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.

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

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 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.

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______

[**]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.

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______

[**]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______

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.

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 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, 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 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

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______

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 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______

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.

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 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______

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______

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______

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. 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.

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.

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.

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 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.

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.

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.

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 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______

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.

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, 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______

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______

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______

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. 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.

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 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 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 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 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 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______

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______

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______

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 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______

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.

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.

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______

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.

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 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.

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.

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 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.

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 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______

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 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 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______

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.

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.

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______

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 the syrup with the fruit juices and strain. Serve the punch iced. The volume will be somewhat greater if the fruit pulp is not strained out.

Number of servings 62

Amount in one serving 1 c.

Calories in one serving______

Cost of one serving______

GINGER ALE LEMONADE

INGREDIENTS

AMOUNT

WEIGHT

CALORIES

UNIT COST

TOTAL COST

Lemon juice

1 qt.

Sugar

2 qt.

Water

1 qt.

Ice water

2 gal.

Ginger ale

1 gal.

Mint leaves

1 c.

Make a syrup of the sugar and water, and while this is cooling add the mint leaves. Combine the cold syrup, lemon juice and water, and add the ginger ale. The ginger ale should not be added until just before the lemonade is to be served.

Number of servings 56

Amount in one serving 1 c.

Calories in one serving______

Cost of one serving______

LEMONADE

INGREDIENTS

AMOUNT

WEIGHT

CALORIES

UNIT COST

TOTAL COST

Lemon juice

1 qt.

Sugar

2 qt.

Water

1 qt.

Ice water

2 gal.

Make a syrup of the sugar and the one quart of water, and let cool. Mix with the lemon juice and add the ice water. While the syrup is cooling, mint leaves may be added if desired.

Number of servings 45

Amount in one serving 1 c.

Calories in one serving______

Cost of one serving______

HOT CHOCOLATE

INGREDIENTS

AMOUNT

WEIGHT

CALORIES

UNIT COST

TOTAL COST

Sugar

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 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

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.

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.

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.

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

- Apple and celery salad, 137

- Apple dumpling, 143

- Apple pie filling, 178-179

- Apple-sauce cake, 168

- Apple tapioca, 154

- Apples, baked, 155

- Apricot pie filling, 179

- Apricot sauce, 165

- Asparagus, 46

- creamed, 108

- creamed fresh, 108-109

- on toast, fresh, 109

- Bacon muffins, 125

- Baked beans, 109

- Banana cream cake, 168-169

- Banana cream pie filling, 182-183

- Banana salad, 137

- Beans, 46

- baked, 109

- Beans, Lima, with green peppers and pimentos, 110

- string, 110-111

- Beef, 42-43

- dried, on toast, 82

- rib roast, 87

- Beef à la mode, 81

- Beets, 47

- buttered, 111

- Beverages for cafeteria menus, 13

- for tea-room menus, 40, 41

- list of, 56

- recipes for, 187-190

- Birds, veal, 95

- Biscuits, baking-powder, 124

- Blanc mange, chocolate, 157

- date nut, 158-159

- Blueberry pie filling, 179-180

- Boiled salad dressing, 141

- Bouillon, 73-74

- Bran muffins, dark, 127

- Bread, brown, 129

- muffins, 125-127

- nut, 129

- quick, 48-49

- rolls, 49, 125, 130-131

- white, 131

- yeast, 49

- Bread for cafeteria menus, 12

- for tea-room menus, 38, 39, 40, 41

- recipes for, 124-132

- Bread pudding, 143-144

- Breaded veal, 93-94

- Brown Betty, 144

- Brown bread, 129

- Browned potatoes, 118

- Buttered beets, 111

- cabbage, 112

- carrots, 112-113

- and peas, 113

- onions, 117

- peas, 117-118

- Butterscotch pie filling, 183

- Cabbage, 47

- buttered, 112

- creamed, 112

- in vinegar, 111

- Cabbage salad, 134

- Cafeteria, menus for, 11, 13-36

- Cake, apple-sauce, 168

- banana cream, 168-169

- caramel, 170

- chocolate, 170-171

- chocolate cup, 171

- orange and raisin cup, 173

- spice, 173-174

- white, 175

- Cakes, list of, 54-55

- recipes for, 168-178

- Carrot and raisin salad, 134

- Carrot plum pudding, 148

- Carrots, 47

- buttered, 112-113

- and peas, 113

- creamed, 113

- Cauliflower, 47

- Caramel Bavarian cream, 156

- Caramel cake, 170

- Caramel frosting, 176-177

- Caramel tapioca, 156

- Celery, 46

- creamed, 114

- Chart of foods, seasonal, 57-59

- Cheese dishes, 45

- Cheese fondue, 102

- Chicken, 44

- Chicken à la king, 89

- Chicken and biscuit, 88

- Chicken croquettes, 89-90

- Chicken salad, 140

- Chicken soup, 74

- Chocolate, hot, 189

- Chocolate blanc mange, 157

- Chocolate bread pudding, 144-145

- Chocolate cake, 170-171

- Chocolate cup cakes, 171

- Chocolate filling, 175-176

- Chocolate frosting, 177

- Chocolate icing, 177

- Chocolate pie filling, 184

- Chocolate pudding, 157

- Chocolate rice pudding, 151

- Chocolate sauce, 152

- Chocolate soufflé, 145

- Chops, breaded pork, 91-92

- pork, with dressing, 92

- Cocktails, fruit, 160

- oyster, 99

- Codfish, 44

- balls, 97-98

- Coffee, urn, 189-190

- Color in food, 9

- Combinations of food, 59-61

- Combination vegetable salad, 135

- Cookies, fruit oatmeal crumb, 171-172

- sugar, 174

- Corn, 46

- scalloped, 115

- Corned beef hash, 81-82

- Corn-meal muffins, 126

- Corn pudding, 114

- Cornstarch pudding, 158

- Corn with green peppers and pimentos, 115

- Cost in menu-making, 6

- Cottage cheese croquettes, 102-103

- Cottage cheese salad with celery and green peppers, 138-139

- Cottage cheese salads, 51

- Cottage cheese sandwich filling, 132

- Cottage pudding, 145-146

- Cranberry and raisin pie filling, 180

- Cranberry jelly, 166

- Cranberry sauce, 166

- Creamed asparagus, 108-109

- cabbage, 112

- carrots, 113

- celery, 114

- onions, 117

- peas, 118

- potatoes, 119

- Cream filling, 176

- Cream of celery soup, 76-77

- Cream of corn soup, 77

- Cream of Lima bean soup, 77-78

- Cream of pea soup, 78

- Cream of spinach soup, 78-79

- Cream of tomato soup, 79

- Cream pie filling, 184-185

- Cream soup, 42

- Croquettes, chicken, 89-90

- cottage cheese, 102-103

- meat, 83

- rice, 122

- Crumb muffins, 126-127

- Custard, baked, 155

- Custard pie filling, 185

- Custard sauce, 153

- Cutlets, egg, 105

- Date nut blanc mange, 158-159

- Date torte, 159

- Deviled egg salad, 139-140

- Desserts, list of, 51-56

- for cafeteria menus, 12

- for tea-room menus, 38, 39, 40, 41

- recipes for cold, 154-165

- recipes for hot, 143-154

- Dietetic principles in menus, 1, 3, 5

- Dressings for salad, boiled, 141

- French, 141

- mayonnaise, 142

- Thousand Island, 142

- Dried beef on toast, creamed, 82

- Dried peach pie filling, 180

- Dried peach sauce, 166-167

- Egg cutlets, 105

- Egg hard sauce, 153

- Egg sandwich filling, 132-133

- Eggplant, 47

- fried, 116

- Eggs, 45

- Eggs and ham, scrambled, 105

- Equipment for preparing menus, 5, 6

- Fig tapioca, 159-160

- Filling, apple pie, 178-179

- apricot pie, 179

- banana cream pie, 182-183

- blueberry pie, 179-180

- butterscotch pie, 183

- chocolate, 175-176

- chocolate pie, 184

- cranberry and raisin pie, 180

- cream, 176

- cream pie, 184-185

- custard pie, 185

- dried peach pie, 180

- gooseberry and raisin pie, 181

- lemon, 176

- lemon pie, 185-186

- loganberry pie, 181-182

- pineapple pie, 186

- pumpkin pie, 187

- rhubarb pie, 182

- Fillings for cakes, 168-178

- for pies, 178-187

- for sandwiches, 132-134

- for shortcake, 149-150, 150-151

- Fish, list of, 44

- recipes for, 97-102

- Fish salads, 51

- Flavor of food, 10

- Form of service, 4, 7

- Forms for special dinners, 70-72

- meat order, 66-67

- menu, 67-69

- use of printed, 66

- French fried potatoes, 119

- French salad dressing, 141

- Fried salmon, 100

- oysters, 99

- Fritters, 146

- Frostings, caramel, 176-177

- chocolate, 177

- white, 177-178

- Fruit cobbler, 146-147

- Fruit cocktail, 160

- Fruit gelatin, 160-161

- Fruit oatmeal crumb cookies, 171-172

- Fruit punch, 187-188

- Fruit salad, 138

- Fruit salads, list of, 51

- Fruit sandwich filling, 133

- Fruit sauces, 53

- recipes for, 165-167

- Fruit whip, 161

- Garnishes, 63-65

- Ginger-ale lemonade, 188

- Gingerbread, 172

- Glazed sweet potatoes, 121

- Gooseberry and raisin pie filling, 181

- Graham muffins, 127

- Grapefruit salad, 138

- Grapenut pudding, 147-148

- Halibut, 44

- fried, 98

- Ham, baked, 91

- Hamburg balls, 82

- Ham sandwich filling, 133-134

- Hard sauce, 153-154

- Hash, 83

- corned beef, 81-82

- Hearts, breaded veal, 94

- veal in casserole, 95-96

- Hominy, 47

- Ice creams, 53-54

- Ices, 54

- Lamb, 43

- roast, 90

- Left-overs, 14

- utilization of, 6-7, 61-62, 73

- Lemonade, 188

- ginger-ale, 188

- Lemon filling, 176

- Lemon pie filling, 185-186

- Lemon sauce, 154

- Liver and bacon, 96-97

- Lobster salad, 140

- Loganberry pie filling, 181-182

- Macaroni, 47

- Macaroni and cheese, 103

- Maple nut mold, 161-162

- Mashed potatoes, 119-120

- rutabagas, 122-123

- Mayonnaise dressing, 142

- Measures, use of, 73

- Meat croquettes, 83

- Meat dishes, miscellaneous, 45

- Meat for cafeteria menu, 11

- for tea-room menu, 37, 39, 40, 41

- Meat loaf, 84

- with tomato and celery, 84-85

- Meat order form, 66-67

- Meat pie, 85

- with dressing, 86

- Meat salads, 51

- Meat stew, 86

- Meat substitutes, 45

- recipes for, 102-106

- Meats, list of, 42-44

- recipes for, 81-97

- Menu form, 67-69

- Menu planning, 1-7, 13

- charts and lists for, 42-62

- consideration of patrons in, 2

- dietetic principles in, 1, 3, 5

- equipment in, 5, 6

- for an institution, 1-2, 3, 4, 5, 6

- for a school lunch, 2

- left-overs in, 6-7

- variety of food in, 3, 4, 5

- Menus, breakfast, 14, 16, 18, 20-21, 23, 25, 27-28, 29-30, 32, 34-35

- dinner, 15-16, 17-18, 20, 22-23, 24-25, 26-27, 29, 31-32, 33-34, 36

- lunch, 14-15, 16-17, 19, 21-22, 23-24, 26, 28, 30-31, 32-33, 35, 37

- standard cafeteria, 11

- tea-room, 36-41

- thirty days' menus for cafeteria, 13-36

- Mousse, 53

- Muffins, bacon, 125

- corn-meal, 126

- crumb, 126-127

- dark bran, 127

- graham, 127

- plain, 128

- raised, 127

- Mustard sauce, 106

- Mutton, 43

- Noodle soup, 75

- Norwegian prune pudding, 162-163

- Nut bread, 129

- Odor of food, 9

- Old-fashioned baked rice pudding, 151-152

- Onions, 47

- buttered, 117

- creamed, 117

- Orange and raisin cup cakes, 173

- Oyster cocktail, 99

- Oyster stew, 80

- Oysters, 44

- fried, 99

- scalloped, 100

- Palatability of food, 8

- Parsley buttered potatoes, 120

- Parsnips, 48

- Peanut butter soup, 80

- Peas, 48

- buttered, 117-118

- creamed, 118

- Peppers, 48

- Pie crust, 178

- Pie fillings, 178-179

- Pie, meat, 85

- with dressing, 86

- Washington, 174-175

- Pies, one-crust, 56

- two-crust, 55-56

- Pineapple pie filling, 186

- Pineapple pudding, 162-163

- Pineapple tapioca pudding, 163-164

- Pork, 43

- roast, 92-93

- Pork chops breaded, 91-92

- with dressing, 92

- Potato salad, 135

- Potatoes, 45-46

- browned, 118

- creamed, 119

- French fried, 119

- glazed sweet, 121

- mashed, 119-120

- parsley buttered, 120

- scalloped, 120-121

- stuffed baked, 121

- Potatoes for cafeteria menu, 12

- Prune and cottage cheese salad, 139

- Prunecot filling for shortcake, 149-150

- Prune gelatin, 163

- Prune pudding, 149

- Prune sauce, 167

- Pudding, bread, 143-144

- carrot plum, 148

- chocolate, 157

- chocolate bread, 144-145

- chocolate rice, 151

- cold, 52-53

- corn, 114

- cornstarch, 158

- cottage, 145-146

- grapenut, 147-148

- hot, 51-52

- Norwegian prune, 162

- old-fashioned baked rice, 151-152

- pineapple, 162-163

- pineapple tapioca, 163-164

- prune, 149

- snow, 164-165

- steamed molasses, 148-149

- Pumpkin pie filling, 187

- Punch, fruit, 187-188

- Quality of food, 8

- Quick bread, 48-49

- Raised muffins, 127

- Raisin tapioca, 164

- Recipes, 73-190

- Rhubarb, baked, 167

- Rhubarb pie filling, 182

- Rib roast of beef, 87

- Rice, 48

- Rice and cheese, 104

- Rice and nut loaf, 104

- Rice croquettes, 122

- Rice with hard sauce, 152

- Rolls, 49

- baking-powder cinnamon, 125

- cinnamon, 130

- Parker house, 130-131

- Rutabagas, 48

- mashed, 122-123

- Salad, apple and celery, 137

- banana, 137

- cabbage, 134

- carrot and raisin, 134

- chicken, 140

- combination vegetable, 135

- cottage cheese, 51

- with celery and green peppers, 138-139

- deviled egg, 139-140

- fish, 51

- fruit, 51, 138

- grapefruit, 138

- lobster, 140

- meat, 51

- potato, 135

- prune and cottage cheese, 139

- tomato jelly, 136

- vegetable, 50

- gelatin, 136-137

- Salad dressings, 142-145

- Salads for cafeteria menus, 12

- for tea-room menus, 38, 39, 40, 41

- list of, 50-51

- recipes for, 132-142

- Salmon, 44

- fried, 100

- scalloped, 101

- Salmon loaf, 101

- Sandwiches for tea-room menus, 40, 41

- list of, 49-50

- recipes for, 132-134

- Sausage, 93

- Sauces, apricot, 165

- chocolate, 152

- cranberry, 166

- custard, 153

- dessert, 152-154

- dried peach, 166-167

- egg, hard, 153

- fruit, 53, 165-167

- hard, 153-154

- lemon, 154

- meat, 106-108

- mustard, 106

- prune, 167

- tartare, 106-107

- tomato, 107

- white, 107-108

- Scalloped corn, 115

- potatoes, 120-121

- oysters, 100

- salmon, 101

- tomatoes, 123-124

- Scrambled eggs and ham, 105

- Sequence of foods in menus, 3

- Servings, size of, 8

- arrangement of, 9

- Shapes of food, 9

- Sherbets, 54

- Shortcake, 150

- prunecot filling for, 149-150

- strawberry filling for, 150

- Snow pudding, 164-165

- Soups, recipes for, 73-80

- bouillon, 73-74

- chicken, 74

- cream, 42

- cream of celery, 76-77

- cream of corn, 77

- cream of Lima bean, 77-78

- cream of pea, 78

- cream of spinach, 78-79

- cream of tomato, 79

- noodle, 75

- oyster stew, 80

- peanut butter, 80

- stock, 42

- tomato rice, 75-76

- vegetable, 76

- Soups for tea-room menus, 37, 39, 40, 41

- Spaghetti, 47

- Spice cake, 173-174

- Spinach, 48

- Spinach and egg, 123

- Squash, 48

- Steak, Swiss, 87

- Steamed molasses pudding, 148-149

- Stewed tomatoes, 124

- Stews, meat, 86-87

- oyster, 80

- Stock soups, 42

- Strawberry shortcake filling, 150

- Stuffed baked potatoes, 121

- Succotash, 116

- Sugar cookies, 174

- Sweetbreads, 96

- Swiss steak, 87

- Table of weights and their approximate measures, 191-194

- Tapioca cream, 165

- Tartare sauce, 106-107

- Tea rooms, menus for, 36-41

- Temperature of food, 9

- Thousand Island salad dressing, 142

- Tomato jelly salad, 136

- Tomato rice soup, 75-76

- Tomato sauce, 107

- Tomatoes, 48

- scalloped, 123-124

- stewed, 124

- Trout, 44

- Turnips, 48

- Variety of food, 3, 4, 5, 10

- Veal, 43-44

- breaded, 93-94

- roast, 94

- Veal birds, 95

- Veal hearts, breaded, 94

- en casserole, 95-96

- Vegetable gelatin salad, 136

- Vegetable salads, 50-51

- combination, 135

- Vegetable soup, 76

- Vegetables for cafeteria menus, 12

- for tea-room menus, 38, 39, 40, 41

- list of, 45-48

- recipes for, 108-124

- Washington pie, 174-175

- Weiners, 88

- White breads, 131

- White cake, 175

- White frosting, 177-178

- White sauce, 107-108

- Whitefish, 44

- Yeast breads, 49

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Table of Contents

The Project Gutenberg eBook of Quantity Cookery, by Lenore Richards and Nola Treat

QUANTITY COOKERY

PREFACE

CONTENTS

CHAPTER I

PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS

CHAPTER II

STANDARDS FOR JUDGING MEALS

CHAPTER III

TYPES OF MENUS

CAFETERIA MENUS

TEA-ROOM MENUS

CHAPTER IV

SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING

SEASONAL CHART OF FOODS

POPULAR FOOD COMBINATIONS

SUGGESTIVE AND POPULAR FOOD COMBINATIONS

WAYS OF USING LEFT-OVER FOODS

Garnishes

CHAPTER V

FORMS

MEAT ORDER

MENU FORM MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS

AN OUTLINE FORM FOR SPECIAL DINNERS

DINNER ENGAGEMENTS

CHAPTER VI

RECIPES

SOUPS

MEATS

FISH

MEAT SUBSTITUTES

MEAT SAUCES

VEGETABLES

BREADS

SANDWICHES

SALADS

HOT DESSERTS AND SAUCES

COLD DESSERTS

FRUIT SAUCES

CAKES, FILLINGS AND FROSTINGS

PIES

BEVERAGES

CHAPTER VII

TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES

THE FULL PROJECT GUTENBERG LICENSE