INTRODUCTION

Prior to the advent of airliners and interstate highways, the passenger train was preferred mode of travel. American railroads operated high quality and time sensitive passenger trains on a complex network which provided the backbone of the Country’s transportation needs. Great trains such as the Super Chief, 20th Century Limited, California Zephyr, Broadway Limited, City of New Orleans, Empire Builder, and Overland Limited, just to mention a few, crisscrossed America carrying not only the average American but also the rich and famous. Long distance passenger trains needed not only to provide transportation to the on board passengers but also needed to meet all of their passengers basic needs, which included beverage and food service. In early railroad passenger train development long distance train made prescheduled stops at locations along the route where the railroad had strategically place railroad dining halls and restaurants. This practice caused needless delays in travel times with passenger disembarking, dining and re- boarding their train before continuing their voyage. In 1869 the first dining car West of Chicago was put into service on the Chicago & North Western Railway. For the first time passenger aboard trains could be fed en route without a time costly dining stop. This began the development of the truly innovative and unique component of the passenger railroad industry, the Dining Car Department. The dining car developed from a rather crude mobile dining facility into literally culinary dining palaces on rails. Elegant menus were developed with quality always a top notch concern. Railroads competed for customers, in part, by proclaiming their onboard services were the best in the nation. Elegance, impeccable service, and truly spectacular cuisine were the hallmarks of many of America’s “Crack Limiteds.” Dining Car Departments strove for uniformity of service and consistent quality of product. To do that, many railroads developed their internal menu items, exact recipes for these menu items, and the precise service standards. To communicate to all dining car employees the dining car manual or operational “bible” was born.

This book is a recreation of one of American Railroad’s finest Dining Car cook books. The Union Pacific Railroad, one of America’s greatest railroads, developed one of the most in depth dining car cook books in the industry. Over time it was continually updated and improved. These cook books were placed aboard each dining car and were used by crews en route to assure top quality service. What follows here is a historically accurate recreation of the book developed for the Union Pacific and their many great passenger trains in the 1940’s and 50’s. It was also the standard used aboard trains under joint operations with the Chicago & North Western and Southern Pacific Railroad on the transcontinental “Overland Route”***. These other two roads, Chicago & North Western and Southern Pacific, are today part of a greater Union Pacific Railroad.

The author obtained two original copies of this company publication. The first one was from Mr. Joseph Verona, the last Dining Car Manager of the Chicago & North Western, and Mr. Homer Noar, former Dining Car Manager of the Union Pacific Railroad. The editions are remarkably similar in text and recipes. We are gone through each copy and have painstakingly retyped the cook book as accurately as possible considering the condition of the two texts.

The development of this book was overseen, in part, by Mr. Leland “Sugar” Cane, the last living member of the old C&NW Dining Car Department. We have strived to keep it as accurately as possible and have not edited out all typing errors or misspellings. We retained the actual format used over 67 years ago when it was first hand typed on a Union Pacific typewriter by an unknown Dining Car and Hotel Department employee. While not an original, if we were able to go back in time, we believe that the level of quality is such that this edition would pass Union Pacific muster for use on those trains of the past.

*** Overland Route was created with the completion of the Transcontinental Railroad in 1865 with the driving of the Golden Spike at Promontory Point, Utah. The two roads completing the line were the Union Pacific Railroad and the Central Pacific Railroad, which later became the Southern Pacific Railroad. On the east end of this line at Omaha, Nebraska / Council Bluffs, Iowa the Union Pacific was connected eventually with several other railroads but none more important to this transcontinental route than the Chicago and North Western. It was the North Western that delivered from the East much of the materials and supplies needed for the Union Pacific to built West. These three roads created the first through train connection between San Francisco on the West Coast and Chicago on the Great Lakes. This became the infamous “Overland Route.” Many great trains operated over this combined steel highway. Working together they operated some of the finest trains of its day including the grandfather of them all the Overland Limited. This route was unsurpassed in quality and the route was one of the first to operate Pullman Palace Sleeping Cars and to develop entire Pullman sleeping car train service. The marriage of these three roads ended their joint passenger train operations in 1958. The Chicago & North Western was retired from the triad and replaced by the Milwaukee Road. Joint passenger service from Chicago to the West Coast operated in private hands until 1971 with the creation of Amtrak. Today, the route continues to service over some of the original Chicago to San Francisco line under the banner of the California Zephyr.

DEDICATION As a young boy living in Milwaukee, I was able to befriend a gentleman by the name of Mr. Joseph Verona. Mr. Verona was the Dining Car Manager of the Chicago & North Western Railway (C&NW). Mr. Verona worked in Chicago in the bowles of the Chicago Passenger Terminal but lived in the South Side of Milwaukee. Our friendship that lasted almost 30 years began with letters and eventually led to countless trips to Chicago to visit the C&NW Dining Car & Commissary Department. Over the years I would travel with Mr. Verona aboard C&NW Streamliners from Milwaukee to Chicago and return to spend the day at the 168 N. Canal Street. The Department was in its last several years of service before its ultimate demise. Through Mr. Verona, I was privileged to experience the remnants of a once proud and vibrant organization that served millions of passengers and employed thousands over its decades of operation. While Mr. Verona was short in stature he was an uncompromising professional who ran an extremely tight ship.

Joseph Verona was born in Hampton, NJ. November 11th 1908 and moved to Milwaukee, WI with his family at the age of two. He grew up Milwaukee’s south side and began his railroad career cleaning passenger coaches at Milwaukee’s lake front Passenger Depot at age 13. Working his way up in the ranks he finally was accepted as an employee of the C&NW Dining Car Department. Mr. Verona began his dining car career with the C&NW as a Fourth Cook and worked his way up to the Manager of the Dining Car & Commissary Department. His positions within the company also included Steward, Traveling Chef, Dining Car Inspector, and Assistant Dining Car Manager. His travels were over most C&NW passenger routes of the day but worked a very significant period of time on the C&NW – Union Pacific (UP) “City of Denver Streamliner”.

During his employ with the C&NW he also worked closely with C&NW Railroad Police, the F.B.I. along with State and local police departments in many undercover investigations. In one of the most important cases Mr. Verona, on leave from his position as Dining Car Steward on the City of Denver, worked under cover aboard Southern Pacific and Union Pacific to uncover wide ranging thefts of monies and products by dining car, lounge car and sleeping car employees. Mr. Verona’s files are filled with letters of commendation from many law enforcement and judicial officials including two personal letters from J. Edgar Hoover. He maintained memberships in St. Jude League of Police, League of American Lawmen, Wisconsin Law Enforcement Officers, Institute of American Food Technologists and the International Association of Arson Investigators. He also was recognized by friends, peers and even several newspapers as an excellent Chef.

While Dining Car & Commissary Department Manager his department won unprecedented awards for safety and health inspections by several external and internal regulatory groups. He was also a cost cutter and but in cutting expenses he never sacrificed department quality. One of his highest accomplishments was building a very trusting and honest relationship with all of his employees He was respected by a majority of his employees and many of them could call him a friend.

One of these employees was a C&NW Head Chef and Commissary Assistant Mr. Leland “Sugar” Cain, Jr. Mr. Cain became Mr. Verona’s right hand man. Sugar is the last known C&NW Dining Car Department employee alive today. I first met Mr. Cain through my many visits to the Commissary in Chicago. While Mr. Cain reported to Mr. Verona, “Sugar” ran the day to day operations in the Commissary portion of the Department. With the Commissary in its twilight of glory, the staff was bare bones and Mr. Cain’s duties were extensive. On those days when I would visit Chicago, “Sugar” and Mr. Verona would cook up a spectacular lunch fit for a king. The Commissary had extensive cooking facilities along with meat lockers, freezers, refrigeration areas, linen room, silver and china room and general stores. “Sugar” gave me a great education on how the department ran and what the department was like during its heyday. He also gave me a good understanding on how much of the old railroad equipment, including dining car china and silver, was utilized aboard the dining cars. It was a great education for a grade school student. “Professor Sugar’s” lectures will live with me forever.

“Sugar” began his carrier as a part time Fourth Cook (dishwasher) for the C&NW in 1941. In 1943 he became a full time employee of the C&NW. He worked his way up the ranks to 2nd Cook, 1st Cook, Chef and eventually Head Chef. His first assignment was on the joint C&NW- UP Trains #87 and #88, The “Challenger”. Later he served on the Overland Limited and all four “City Trains.” In addition he served on C&NW trains #400 and #401 The Twin Cities “400”, Trains # 518 and #519 The Dakota “400”, The Capitol “400”, Kate Shelly “400” and numerous trains operating in the Chicago-Milwaukee-Green Bay corridor.

“Sugar” was in the first C&NW dining car crew to work the entire route from Chicago to Los Angeles on “The City of Los Angeles.” Prior to this trip the UP had prohibited C&NW crews from operating west of Omaha in the belief that C&NW crews were not up to par with those of the UP crews. This change came about through pressure by the Dining Car Employees Union. “Sugar’s” father, Leland Cain Senior, was General Chairman of Local 351 of this union. The Union Pacific inspectors intensely scrutinized C&NW crews, but no major complaints were ever filed. It is interesting to note that Union Pacific inspectors inspected Chicago & North Western crews and that many times C&NW inspectors inspected UP crews. Both Mr. Verona and Homer Noar, retired Dining Car Manager for the Union Pacific, related to me stories of these cross inspections on the “joint trains”.. Inspections could be rough but as a result quality of service was unsurpassed by any other roads.

As C&NW passenger trains declined in ridership in the late 1960’s it was up to Mr. Cain, Mr. Verona and the few remaining staffers to finally close the C&NW Dining Car and Commissary Department on October 31st 1969. After the closure decades of priceless historical Dining Car Department files were burned or land filled. Seemingly useless pieces of dining car equipment (silver, china, copper coffee urns, glassware…) was either scrapped or sold for a pittance. Diners, lounge cars and sleepers that weren’t sold off to the Mexican Government were for the most part eventually scrapped. The home for passenger rolling stock for the C&NW in Chicago, California Avenue Coach Yards, went from a great parking lot and staging area of fantastic yellow and green intercity passenger cars into mostly a somewhat vacant weed filled facility (other than the bi-level suburban cars) by 1969. The old 40th Street passenger Ramp facility that was the eastern home port for all of the great “City Trains”, Challengers, Portland Rose, Forty Niner and of course the Overland on which this cookbook was developed and used, is no more.

Following the closure of the Dining Car Department Mr. Cain continued his employment with the C&NW as Chef on the C&NW’s growing private business car train. He served numerous C&NW Presidents including Ben Heinemann, Larry Provo and Jim Wolfe and countless Vice Presidents. When not playing host to the railroad’s top executives Sugar operated suburban lounge car service in conjunction with a catering firm (Albert Pick). In 1984 “Sugar” was voted by Chicago’s Regional Transit Authority passengers “the most outstanding customer oriented employee” out of literally 10,000+ RTA employees. After 53 years of fulltime service to the Chicago & North Western he finally retired on February 23rd 1996. For years prior to his retirement Mr. Cain had many lucrative employment offers from private railroad car owners but Mr. Cain always declined saying that “the North Western was where he belonged.”

Sugar fondly remembers his relationship with Mr. Verona and recounts numerous memories of this by gone era. Mr. Verona and Sugar’s father Leland Cain Sr. were, by nature of their jobs, they were adversaries. The two worked together for not only the betterment of the union members but also the C&NWRY. Sugar relates that in a period of segregation, Mr. Verona for his day was somewhat liberal in his view of skin color. He didn’t judge an employee by the color of his skin, but rather his opinion of his staff was colored blind; only judging employees on their overall performance.

This book is dedicated to the memory of Mr. Verona and as a sincere Thank You to Mr. Cain. These two gentleman help nurture in a young kid a love for passenger trains, dining cars and the history there of. I like to think that they helped shape within me some of the positive values that I believe I’ve carried forward. To these two gentlemen I will always be deeply in debt. Let the resurrection of this cook book be a tribute to both men and their many fellow employees who worked tirelessly to enhance the main mode of travel of its time, the intercity passenger train. The grand depots are gone, the great dining cars scrapped and a generation of dedicated employees passing on. In a small way let this book help remind us of a quickly passing golden age of passenger railroading. EXPLAINATION OF TERMS AND LAYOUT

This book was written for the internal use of the Union Pacific Railroad Dining Car Employees but also governed all joint train operations with the Chicago & North Western (C&NW) and Southern Pacific Railroad (SP) on the West Coast “Cities” Streamliners. These joint trains included City of San Francisco, City of Los Angeles, City of Portland, City of Denver, The Challenger, Portland Rose, and Forty-Niner, to name a few. It is interesting to note that while both the C&NW and SP had either their own internal cookbooks or guidelines, the Union Pacific (UP) cook book was adopted as the operational “bible” for these joint passenger / dining car operations. Even after the termination of the C&NW in 1958 as part of the West Coast passenger train triad, this book remained the unofficial cook book of the C&NW up to the end of dining car service.

This document was written as an internal operation manual to standardized service wherever UP and Joint trains operated. It was created to insure uniformity of service from train to train, control meal portions and related operating expenses and to insure the highest quality of service by the entire Union Pacific Dining Car and Hotel Department. For the most part all Dining Car employees using this manual had a vast degree of experience in the preparation and serving of meals. This book is not a beginner’s cookbook. A certain degree of knowledge of food preparation may be needed in preparing some of these recipes.

Recipe Headings

Streamliner Standard D.C. Coffee Shop Challenger Many of the recipes in this book show portions and service to be provided aboard several types of dining car service. Below the actual recipe will most likely be the heading above. These headings refer to the four types of dining car service provided and it differentiated the level of service. The most elegant level of service is the Streamliner category and Challenger represents the economy level of service. Crews working aboard these various trains would determine which category their train fell into and provide the portions and service listed below it. These cook books were issued to each car and was part of the official equipment of the car. The cook books were not to the individual employee.

Streamliner category is the highest level of quality of service. The Streamliners were the newest and best appointed trains of the fleet. Their creation was an attempt by the UP, and other roads, to retain passengers during the period of time of an expanding and improving national highway system and the early development of airlines. Streamliners in some cases were for First Class passengers only. In trains where Coach Class was included in the consist, the dining car served First Class passengers first. After all First Class passengers were served, and if seating space was available, then and only then Coach Class passengers were served. Standard D.C. refers to a standard dining car operation. This refers to dining cars operating on non City Train Streamliners. These operated on main lines and secondary main lines. In most cases these were not crack Limiteds but where food and beverage service was necessary. Quality of product and service was at the same high level as that of the Streamliners. This term does not necessarily refer just to the actual design of the car used streamliner vs. heavyweight. They usually were trains that contained both First Class and Coach Class service. Again, First class was always served first.

Coffee Shop service was primarily for Coach Class passengers. With the dining car on many trains being used for First Class passengers there was the need for food and beverage service in Coach Class. Menus in the Coffee Shop in many cases were similar but portions could be slightly smaller and service a little below that of Streamliner and Standard dining cars. Prices of meals in Coffee Shop diners could potentially be less than those of Streamliner and Standard dining car service. Even though this Coach Class dining arrangement was not as elegant as Streamliner service, quality of product and service remained high.

Challenger dining car service refers to mostly “coach only” trains that operated from Chicago to Denver and the West Coast. On some trains economy sleeping cars were provided. Challenger trains were the Economy Class of its day. Portions were the smallest of all dining car services and prices were kept low. There was less opulence in Challenger diners and in many cases serving equipment was less extensive than the other three classes of dining cars previously mentioned. The Union Pacific advertised at one point 3 meals a day for $0.90 (breakfast $0.25, lunch $0.30 and dinner $0.35)! Even with these attractive prices the UP kept quality high.

Portions and Service Below each of the four types of dining car service (Streamliner, Standard D.C., Coffee Shop & Challenger) the book indicates in columns underneath each type of diner the portion of food to be served to the customer and the dining equipment on which the menu item is to be served. On the left side of the page it gives two Portion rows and two Service rows. The rows are A la carte and Tab.

A la carte – These are menu items that are ordered by the customer off the “A la carte” portion of the menu or for items not listed on the menu. These portions are the largest portions served to the customer and usually most expensive.

Tab – These menu items are the complete meals listed in the regular “set menu” or Select Meals, that usually included bread service, vegetables and entrée. Tab or Select Meals were usually the multiple course meals.

Example and Explanation A typical recipe “portion and services” section of the recipe is recreated below. Using this Pancake recipe as an example it shows that for Streamliner dining car service that for A la carte, the crew portioned out 2 pancakes per order and that it would be served on a dinner plate. Again as example for Challenger service, there was no Tab Pancake item on the menu and correspondingly there was no service equipment specified. As a third example for Coffee Shop Tab service 2 pancakes were served on a dinner plate.

Streamliner Standard DC Coffee Shop Challenger Portion-ala carte 2 pancakes 2 pancakes 2 pancakes 2 pancakes Tab 2 pancakes 2 pancakes 2 pancakes -- Service-ala carte dinner plate med. China platter med. China platter dinner plate Tab dinner plate med. China platter dinner plate --

Other Terms

There are several Dining Car Department terms used in this text that may need explanation. Here are some of the most used uncommon terms or abbreviations.

Soup Jar: A stainless steel container in 1 gal and ½ gal size. Soups were prepared and then stored in these jars and kept in the ice box until needed for service.

A.D.: After Dinner (demitasse)

Pantry: This refers to the portion of the non-public kitchen area directly adjacent to the dining room of the dining car. It is separate from the kitchen area where meals are actually cooked. The pantry is where meals underwent final preparation before being served to the patron. Some duties handled in the pantry are garnishing meals, dishing out soups, creation of most salads and most beverage service.

1st, 2nd and 3rd Seatings: Most dining cars had seating for 36 to 48 patrons at one time. On many of the “heavy” trains with literally hundreds of potential customers the seating was rotated in shifts or “seatings” in order to accommodate as many patrons as possible. The Dining Car Steward would walk the train and hand out colored cards to those passengers that wished to visit the dining car. The color signified which seating the passenger would be included in.

G.F dish or Bowl: This refers to a Grapefruit dish or bowl.

Clear Flame Broiling: The dining car kitchens usually had a propane fired broiler that had gas jets above. By adjusting the gas the color of flame could be adjusted. Clear flame was the hottest most efficient flame for broiling.

Medium and Hot Ovens: A majority of the dining cars had heavy steel stoves that were fired with pressed Presto Logs. This was a pressed paper that was put into the fire box of the oven and lit on fire. The heat was adjusted into the oven by adjusting vents into the cooking chamber. Many ovens did not have temperature gauges. Experience with of these ovens allowed cooks and chefs to correctly control oven temperature. It is thought that Medium Oven is approximately 300 to 325 degrees and Hot Oven being 400 to 450 degrees.

Explanation of Page and Divider Colors

The pages and dividers of this book indicate whether it is a historical document or an addition by the Author. They indicate as follows:

White Pages: Historical Documents having been reproduced. Yellow Pages: Additions by the author.

Note: The original Cookbooks were a text only document. Any photos, even on white paper, are additions, but are actual historical Photo documents from either the author’s collection or from other historical collections or organizations as indicated.

CLASSIFICATION INDEX

1. FRUITS, JUICES, MELONS, CEREALS, JAMS, and JELLIES

2. APPETIZERS, COCKTAILS, HORS D’ OEURES, CANAPES AND RELISHES

3. SOUPS, CONSOMME, SAUCES AND GRAVIES

4. ENTREES: Fish and Seafood

5. ENTREES: Poultry

6. ENTREES: Veal

7. ENTREES: Lamb

8. ENTREES: Pork, Ham and Bacon

9. ENTREES: Beef

10. ENTREES: Eggs and Omelets, Light Entrees, Macaroni, Spaghetti, Baked Pork and Beans ETC.

11. SALADS and DRESSINGS

12. VEGETABLES and POTATOES

13. DESSERTS: Sweet Sauces, Cheese, Cakes, Pastries, Cookies, Ice Cream, Ices

14. SANDWICHES: Bread, Rolls, Toast, Doughnuts, Crackers, Griddle Cakes

15. BEVERAGES: Hot and Cold, WINE SERVICE, LIQUOR SERVICE, CIGARS and CIGARETTES etc.

16. MISCELLANEOUS: Cutting and Storing of Butter, etc. SPECIAL BAKED APPLES

RECIPE: 12 apples, 72 size apples to be used, 2 tablespoons cinnamon candy, 1 ½ quarts water, 1 cup sugar, 1 cup Grenadine. Wash and core apples, peel ½ of apple starting at stem and place apples peeled end down in flat pan. Dissolve sugar in water, add Grenadine and candy. Pour over apples and bake in slow oven 300 degrees F. about 1 hour until apples are soft. Do not over cook or use too hot an oven as this will cause apples to mush.

Streamliner Standard D.C. Coffee Shop Challenger

Portion A la carte 1 Apple 1 Apple 1 Apple 1 Apple

Portion Tab 1 Apple 1 Apple 1 Apple 1 Apple

Service A la carte Silver Cream 9” small 9” small Lge. Grapefruit Dish Soup Dish Platter Platter Oatmeal Bowl

Service Tab Silver Cream Lge. Grapefruit Oatmeal Bowl Lge. Grapefruit Dish Soup Dish Dish Oatmeal Bowl

Garnish:

Remarks: When served on a 9” platter, large grapefruit dish or oatmeal bowl, according to type of chinaware used, underline with tea plate and dessert spoon to accompany if not included in original table silver set up. Cream service to accompany. Serve at room temperature with generous amount of syrup in which baked.

1/12/40 INDEX FILE 1-1 BAKED APPLE

RECIPE:

Size 72 to be used. Wash apples clean and wipe dry, core apples, care being taken to remove all seeds and cores, pare 1/3 skin from blossom end of apple and score with silver table fork. Place in aluminum cut meat pan scored end up with one cup of water and 1 stick of cinnamon, fill cavity of each apple with sugar, sprinkle scored surface with enough sugar and butter to permit same to glaze when baking. Place on top rack in hot oven until slightly glazed, lower to bottom of oven, sprinkle scored portion lightly with sugar to promote further glazing, and baste frequently until done and desired glaze has been obtained.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1 Apple 1 Apple 1 Apple 1 Apple

Portion – Tab 1 Apple 1 Apple 1 Apple 1 Apple

Service – A la carte Silver Cream 9” Platter 9” Platter Oatmeal Bowl Soup Dish Small Small Lge. Grapefruit Bowl

Service – Tab Silver Cream Lge. Grapefruit Oatmeal Bowl Oatmeal Bowl Soup Dish Dish Lge. Grapefruit Dish

Garnish:

Remarks: When served on a 9” platter, large grapefruit dish or oatmeal bowl, according to type of chinaware used, underline With tea plate and dessert spoon to accompany if not included in original table silver set-up. Cream service to accompany. Serve room temperature with generous amount of syrup in which baked.

1/12/40 INDEX FILE 1-2 BAKED APPLE ALA SUN VALLEY

RECIPE: Red Spitzenburg apples, peeled and cored. Bake in a tightly covered baking dish, in which has been placed two heaping tablespoonfuls of granulated sugar and four tablespoonfuls of cold water for each apple, together with the peelings removed from the apples. Bake in medium hot oven for one hour. During baking the syrup will color from the peelings and when half done, each apple should be turned over in the baking pan with bottom side of each apple upwards. This method will color the apples and when served they will be a natural pink color. Strain the syrup and serve very cold with portion of syrup in which baked, poured over. No spices to be used in baking

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1 Apple 1 Apple 1 Apple 1 Apple

Portion – Tab 1 Apple 1 Apple 1 Apple 1 Apple

Service – A la carte Silver Cream 9” Small Platter 9” Small Platter Oatmeal Bowl soup Bowl Lge. Grapefruit Dish

Service – Tab Silver Cream Lge. Grapefruit Oatmeal Bowl Oatmeal Bowl soup Bowl dish Lge. Grapefruit Dish

Garnish:

Remarks: When served on small 9” platter, large grapefruit dish or oatmeal bowl, according to the type of chinaware used, underlined with a tea plate and dessert spoon to accompany if not included in original table silver set up. Cream service to accompany.

1/12/40 INDEX FILE 1-3 APPLE SAUCE

RECIPE:

Wash apples, quarter and core, not necessary to peel. Cover with sugar and add half stick cinnamon, rind of ½ lemon, simmer until thoroughly soft in a little water. Remove from range and pass through Chinese strainer. Serve cold.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ¾ full ¾ full ¾ full ¾ full

Portion – Tab 2/3 full ¾ full ¾ full ¾ full

Service – A la carte Silver Cream Lge. Grapefruit Oatmeal Bowl Lge. Grapefruit Dish soup Cup dish Oatmeal Bowl

Service – Tab Silver Cream Small Grapefruit Sauce Dish Small Grapefruit Dish soup Cup dish Sauce Dish

Garnish:

Remarks: All service to be underlined with tea plate.

1/12/40 INDEX FILE 1-4 STEWED FRESH RHUBARB

RECIPE: Peel each stalk of and cut in 1 inch pieces, was and place in cold water for 1 hour, drain and place in pot with ¼ pint of water, ½ pound of sugar to each 2 lbs of rhubarb, cover pot and place in oven or on back of range permitting to cook slowly approximately 20 minutes or until tender with each piece remaining whole. If strawberry rhubarb is used it is necessary to peel, but otherwise prepare as above. Rhubarb and syrup should be a decided pink color. Care should be taken when dishing up to keep pieces whole, serve well covered with syrup in which cooked.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte Dish ¾ full Dish ¾ full Dish ¾ full Dish ¾ full

Portion – Tab Dish 2/3 full Dish ¾ full Dish ¾ full Dish ¾ full

Service – A la carte Silver Cream Lge. Grapefruit Oatmeal Bowl Lge. Grapefruit soup Cup dish Oatmeal Bowl

Service – Tab Silver Cream Sm. Grapefruit Sauce Dish Sm. Grapefruit Dish soup Cup dish Sauce Dish

Garnish:

Remarks: All service to be underlined with tea plate.

2/13/40 INDEX FILE 1-5

CRANBERRY SAUCE

RECIPE:

Pick over carefully, remove all stems, wash thoroughly and place in pot, add 1 cup water to each pound of berries, and allow to boil 5 minutes and then add 1 lb of sugar for each 1 lb of berries, cover pot and simmer for 10 to 15 minutes. Do not stir with spoon, but toss berries now and then by aid of handles on pot. Pour into storage jar, cover tightly and allow to cool before putting into ice box. Berries should be clear and whole when served. For cranberry jelly puree through Chinese strainer.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte

Portion – Tab Tablespoon full Tablespoon full Tablespoon full Tablespoon full

Service – A la carte

Service – Tab A.D. Coffee Saucer Nut Dish Ramekin On lettuce leaf on plate with entrée

Garnish:

Remarks:

2/13/40 INDEX FILE 1-6 STEWED FRESH FIGS IN SYRUP

RECIPE:

Prepare simple syrup of equal parts of sugar and water, boil 10 minutes. Wash and peel figs carefully. Drop into syrup and simmer for 10 minutes, remove from range and chill. Serve cold with ample portion of syrup poured over figs.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 5 figs 5 figs 5 figs 5 figs

Portion – Tab 4 figs 4 figs 4 figs 4 figs

Service – A la carte Silver Cream Lge. Grapefruit Oatmeal Bowl Oatmeal Bowl soup Cup dish Lge. Grapefruit Dish

Service – Tab Silver Cream Sm. Grapefruit Sauce Dish Sauce Dish soup Cup dish Sm. Grapefruit Dish

Garnish:

Remarks: Underline ALL service with tea plate. Cream service to accompany.

2/13/40 INDEX FILE 1-7 STEWED DRIED FIGS

RECIPE:

Wash figs thoroughly, cover with cold water and let stand overnight. Prepare syrup of equal parts of liquid figs were soaked in and sugar, boil 10 minutes. Place in covered pot and simmer until fruit is thoroughly done. Figs when served must be whole and with ample portion of syrup poured over.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 8 Figs 8 Figs 8 Figs 6 Figs

Portion – Tab 6 Figs 6 Figs 6 Figs 4 Figs

Service – A la carte Silver Cream Lge. Grapefruit Oatmeal Bowl Oatmeal Bowl soup cup dish Lge. Grapefruit Bowl

Service – Tab Silver Cream Sm. Grapefruit Sauce Dish Sauce Dish soup cup dish Sm. Grapefruit Dish

Garnish:

Remarks: Underline ALL service with tea plate. Cream service to accompany

2/13/40 INDEX FILE #1-8 STEWED PRUNES

RECIPE: 3 lbs of #30-40 sized dried prunes, juice and rind of 1 lemon, 2 medium sticks of cinnamon, heads only of 5 cloves, 1 cup granulated sugar.

Wash prunes thoroughly in cold water. Cover prunes with cold water and let stand overnight. The following morning pour off water in which soaked. Cover with fresh cold water and bring to boiling point. When simmering add juice and rind of lemon, cinnamon, heads of cloves and sugar. Simmer slowly until tender. Additional water should be added during cooking to take care of evaporation. Sufficient syrup should be available to cover prunes when placed in jar, after removing from fire. Allow prunes to cool in covered jar. Serve cold with portion of juice poured over.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 8 Prunes 8 Prunes 8 Prunes 6 Prunes

Portion – Tab 6 Prunes 6 Prunes 6 Prunes 4 Prunes

Service – A la carte Silver Cream Lge. Grapefruit Oatmeal Bowl Oatmeal Bowl soup cup dish Lge. Grapefruit Dish

Service – Tab Silver Cream Sm. Grapefruit Sauce Dish Sauce Dish soup cup dish Sm. Grapefruit Dish Garnish:

Remarks: All prune service to be underlined with tea plate. Cream service to accompany.

2/13/40 INDEX FILE 1-9

DRY CEREALS RECIPES: When cereals are received in larger than individual packages, serve the amount equivalent to that contained in individual package issued from the commissaries, and serve directly in designated bowl. Individual packages should be cut crosswise but not served and served on tea plate, accompanied by service designated below.

Shredded Wheat Biscuit served two to the order removed from package and warmed slightly in the oven and served on tea plate with designated bowl accompanying.

Dessert spoon should accompany when not included in table set-up.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte As above As above As above As above

Portion – Tab As above As above As above As above – except (Shredded Wheat 1 large or 2 small biscuits)

Service – A la carte Silver Cream Lge. Grapefruit Oatmeal dish Oatmeal Bowl soup service dish Lge. Grapefruit dish

Service – Tab Silver Cream Lge. Grapefruit Oatmeal bowl Oatmeal bowl soup service dish Lge. Grapefruit dish Garnish:

Remarks: Cream service to accompany All cereal service underlined with tea plate

2/13/40 INDEX FILE 1-10 HOT CEREALS RECIPE:

Oatmeal – Have water boiling rapidly and salted. Slowly add oatmeal or other cereal so that water does not quit boiling. Cook thoroughly, do not stir while cooking as this will produce a gummy and flavor spoiled product.

Cream of Wheat – Have water boiling rapidly and salted, slowly add Cream of Wheat, stir with spoon or whip. Finished product must be free of lumps and not too thick.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte Dish ¾ full Dish ¾ full Dish ¾ full Dish ¾ full

Portion – Tab Dish ½ full Dish ½ full Dish ½ full Dish ½ full

Service – A la carte Silver Cream Lge. Grapefruit Oatmeal bowl Lge. Grapefruit soup cup dish dish

Service – Tab Silver Cream Lge. Grapefruit Oatmeal bowl Lge. Grapefruit soup cup dish dish

Garnish:

Remarks: Underline all service with tea plate Cream service to accompany

2/13/40 Index File 1-11 STEAMED RICE RECIPE:

Wash and clean rice. Have water boiling rapidly and salted, slowly add rice, cover and cook slowly. When rice is tender but firm wash in cold water, store in jar in water until required. Care to be taken not to over cook, about 15 minutes is sufficient or until rice grains are tender but firm and whole.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Pudding mold full Pudding mold full Pudding mold full Pudding mold full

Portion – Tab “ “ “ “ “ “ “ “

Service – A la carte Silver Cream Lge. Grapefruit Oatmeal dish Oatmeal bowl soup cup dish Lge. Grapefruit dish

Service – Tab Silver Cream Sm. Grapefruit Sauce dish Sauce dish soup cup dish Sm. Grapefruit

Garnish:

Remarks: Cream service to accompany also cinnamon or nutmeg if requested Underline all service with tea plate

2/13/40 Index File 1-12 ORANGE JUICE PRUNE JUICE PINEAPPLE JUICE SAUERKRAUT JUICE GRAPEFRUIT JUICE CLAM BROTH TOMATO JUICE APPLE JUICE

RECIPE: Orange juice is to be squeezed to order when requirements and service will permit. When necessary to prepare orange juice in advance of breakfast meal service, same is to be squeezed by the Pantryman and his assistant just before first meal call. Never squeeze orange juice the night before for service the next day. When prepared in advance orange juice should be stored in glass or earthenware containers and imbedded in ice to chill thoroughly.

Pineapple juice, Grapefruit juice, Tomato juice, Apple juice, Prune juice, Sauerkraut juice and Clam broth should be stored in pantry ice box and thoroughly chilled before serving. When received in cans, same to be poured in glass containers when opened. Never store juices in any other than glass or earthenware.

When ½ Sauerkraut juice and ½ tomato juice is requested same will be mixed in the pantry and served in 8 oz Ale glass A la carte.

When serving Clam broth same is to be poured from individual bottle in pantry into glass. Do not shake bottle as every effort must be made to prevent sediment in bottle from being poured into glass.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 7 oz juice 7 oz juice 7 oz juice Approx. 4 oz juice

Portion – Tab 5 oz juice 5 oz juice 5 oz juice Approx. 4 oz juice

2/7/41 Index File 1-13-1 Juices Con’t

Streamliner Standard D.C. Coffee Shop Challenger

Service – A la carte 8 oz Ale glass 8 oz Ale glass 8 oz Ale glass Parfait glass full ½” from top ½ “ from top ½” from top

Service – Tab 5 oz in supreme Baby glass full Baby glass full Parfait glass full glass in iced silver service or in beer glass ½” from top.

Garnish:

Remarks: Streamliner, Standard and Coffee Shop service to be underlined with tea plate. 13 oz glass used for Double fruit juice service, fill 1” from the top or 12oz of juice – No underline on Challenger A la carte or set meal.

2/7/41 Index File 1-13-2 GRAPEFRUIT CATALOUPE RECIPE:

Grapefruit: Half portion, cut crosswise, remove seeds, and loosen meat from each cell carefully, making sure meat is cut loose from membrane the entire length of the cell. If necessary cut small piece from bottom of grapefruit to insure same is resting level on tea plate.

Cantaloupe: Half portion, cut in half from stem end to blossom end, and cut small pieces from rind to insure melon resting level on tea plate.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte One half One half One half One half

Portion – Tab ‘’ “ “ “ “ “ “ “

Service – A la carte On tea plate On tea plate On tea plate On tea plate

Service – Tab “ “ “ “ “ “ “ “

Garnish:

Remarks: Orange spoon to accompany Grapefruit service if included in cars silver compliment. Finger bowl service with all Grapefruit and Cantaloupe, except Challenger. Finger bowl to be removed with Grapefruit or Cantaloupe rind after it has served its purpose. If whole Grapefruit or Cantaloupe is requested same to be served in celery trough, prepared as above with cold tea plate for service.

2/14/40 Index File 1-14 SLICED ORANGE WHOLE BANANA WHOLE WINTER PEAR WHOLE PEACH WHOLE APPLE FRESH GRAPES WHOLE ORANGE RECIPE: Large size Winter Pear washed in cold water and dried, one to portion on tea plate. Large size Orange washed and wiped, on to portion on tea plate Whole large Banana both ends removed, one to portion on tea plate, washed and wiped 2 medium or 3 small peaches, to portion, wiped clean with towel on tea plate Fruit knife to accompany the forgoing fruit services. Fresh Grapes, ½ bunch to portion well washed and served on tea plate. Tea plate to accompany. Sliced Orange, size 126, peel fruit deep enough to remove all white under skin, cut in half from stem end to blossom end, remove white core and seeds, slice thin using a sharp knife and serve, with slices overlapping.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte Sliced Orange Sliced Orange Sliced Orange Sliced Orange 1 Orange 1 Orange 1 Orange 1 Orange

Portion – Tab “ “ “ “ “ “ “ “

Service – A la carte Sliced Orange Sliced Orange Sliced Orange Sliced Orange 9” platter 9” platter 9” platter tea plate

Service – Tab Tea plate Tea plate Tea plate Tea plate

Garnish: Remarks: For A la carte service of sliced orange tea plate to accompany 9” platter for service. Oyster fork placed on edge of plate or platter at table for all sliced orange service. Plates and platters thoroughly chilled. 2/13/40 Index File 1-15 HONEY DEW MELON GREELEY WONDER MELON PERSIAN MELON WATER MELON CASABA MELON HONEY BALL MELON RECIPE:

Honey Dew, Persian, Casaba, Honey Ball, Greeley Wonder, or any hybrid melons cut from steam to blossom end in portion sizes as listed below. Lemon for this service to be cut from stem end to blossom end with seeds removed.

Water Melon – one full cut across melon, cut in two pieces one and one half inches thick through center of melon, thicker near ends, rind removed. Serve on large chilled platter, chilled dinner plate for service. Approximately 1 ½ # with rind trimmed off do not cover with crushed ice as melon is thoroughly chilled.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 1 ¼ # 1 ¼ # 1 ¼ # 1 #

Portion – Tab ¾ # ¾ # ¾ # ¾ #

Service – A la carte 9” sm. platter 9” sm. platter 9” sm. Platter 9” sm. Platter

Service – Tab Tea plate Tea Plate Tea plate Tea plate

Garnish: ¼ lemon served with all a la carte, casaba, Honey Dew, and Honey ball Melons. 1/6 lemon cut from blossom end to stem end served with all Tab orders, placed along side melon on platter or tea plate. Remarks: For breakfast finger bowl service with all melons served, same to be removed with melon rind after it has served its purpose.

2/13/40 Index File 1-16 BERRIES WITH CREAM SLICED PEACHES – CREAM SLICED FRESH FIGS – CREAM SLICED BANANAS – CREAM RECIPE: Strawberries: Carefully stemmed with point of knife to avoid removing any more meat from berry as necessary. All berries to be washed by placing berries in sauce pan of ice water lifting out gently and draining dry on towel, removing all undesirable berries, care being taken not to bruise berries. Sliced Peaches: Peaches to be carefully peeled and sliced to order, slice from stem to blossom end from outside to peach stone ¼” slices. Sliced Fresh Figs: Prepare to order, skin figs and slice ¼” thick Sliced Bananas: Prepare to order, skin bananas and slice 1/8” thick

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte Bowl ¾ full Bowl ¾ full Bowl ¾ full Bowl ½ full

Portion – Tab Bowl ½ full Bowl ½ full Bowl ½ full Bowl ¾ full

Service – A la carte Cream soup dish Lge. Grapefruit Oatmeal bowl Oatmeal bowl dish Lge. Grapefruit dish

Service – Tab Cream soup dish Lge. Grapefruit Sauce dish Sauce dish dish Sm. Grapefruit dish Garnish: Remarks: Cream service to accompany. Underline with tea plate

2/14/40 Index File 1-17

PRESERVED FIGS INDIVIDUAL OR BULK CURRANT JELLY CANNED FIGS (KADOTA) GUAVA JELLY, bar le Duc, PRESERVES BRANDIED DATES JAMS, MARMALADES and HONEY RECIPES: Complimentary Jelly and Preserves Service, Streamliner and Standard Diners: 3 compartment glass jelly dish to be used for breakfast meal only, 3 different varieties and colors to be featured: Compartment Jelly Dish underlined with napkin on silver bar tray. Waiter to serve dessert spoonful of variety patron selects at table, in nut dish (Standard Diner)and A.D. Coffee Saucer (Streamliner Diner). Service to be made from tray and to be accorded to all having A la carte or combination breakfast where toast etc. is served. A la carte Service: Bar Le Duc or Guava Jelly, served in individual jar, cover removed, on A.D. saucer, A.D. Spoon along side. Tea plate for service. All other jellies, marmalade and preserves: Contents of individual jar, cover removed or 3oz. from bulk supply on sauce dish, nut dish. Strained Honey: Serve individual jar, cover removed, on A.D. saucer A.D. spoon alongside, tea plate for service. When preserves are ordered and cream service requested, preserves are to be served in a sauce dish, large grapefruit dish or silver cream soup bowl. Preserved Figs: Serve individual jar, cover removed, on A.D. saucer, silver cream soup bowl, sauce dish or large grapefruit dish on tea plate for service, cream to accompany. Streamliner Standard D. C. Coffee Shop Challenger Portion – a la carte Dates/Figs 5 dates/figs 5 dates/figs 5 dates/figs 5 dates/figs

Portion – Tab 4 dates/figs 4 dates/figs 4 dates/figs 4 dates/figs

Service – A la carte Silver Cream soup Lge. Grapefruit dish Oatmeal bowl Oatmeal bowl cup Lge. Grapefruit dish

Service – Tab “ “ Sm. Grapefruit dish Sauce dish Sauce dish Sm. Grapefruit dish Remarks: Figs and Brandied Dates to be underlined with tea plate. Portion of syrup to be poured over. Cream to accompany. 2/14/40 Index File 1-18 CANNED ROYAL ANNE CHERRIES FRESH PINEAPPLE CANNED PEACHES – HALVES CANNED YOUNG BERRIES CANNED PINEAPPLE CANNED SLICED PEACHES CANNED RED RASPBERRIES CANNED PEAS CANNED PLUMS CANNED WHOLE APRICOTS RECIPE: Fresh Pineapple: Peel entire Pineapple removing all eyes, core out and cut in 3/8” slices, place in stone jar, cover with two cups granulated sugar, place in ice box, let stand several hours or overnight. Three slices with portion of juice poured over for A la carte, two slices for Club or Select Meals. Canned Pineapple: Contents of individual can when carried or three slices with portion of juice poured over from 2 ½ # can for A la carte, two slices for Club or Select Meals. Service for Pineapple will be same as listed below under service instructions. Canned Cherries, Berries, Pears, Peaches, Plums, and Apricots to be portioned for A la carte and Club and Select Meals as listed below under portions. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 4 portions to 4 portions to 4 portions to 4 portions to 2 ½ # can 2 ½ # can 2 ½ # can 2 ½ # can

Portion – Tab 5 portions to 5 portions to 5 portions to 5 portions to 2 ½ 3 can 2 ½ 3 can 2 ½ # can 2 ½ # can

Service – A la carte Silver Cream Lge Grapefruit Oatmeal bowl Oatmeal bowl soup cup dish Lge. Grapefruit dish

Service – Tab Silver Cream Sm. Grapefruit Sauce dish Sauce dish soup cup dish Sm. Grapefruit dish

Garnish: Cream service if desired

Remarks: All dishes to be underlined with tea plate for all service.

2/14/40 Index File 1-19 CANAPES – STUFFED CELERY RECIPE: Rye or wheat bread cut in rounds 3/8” thick and 3” in diameter toasted, may also be cut in various shapes as desired. Ritz Crackers may also be used with appropriate spread and garnish. Caviar Spread: Use as received in original package, spread on butter toast base or Ritz cracker, edge with fine chopped hard boiled egg yokes or whites or onions, serve on small platter on lettuce leaf, a la carte 1 canapé 3” in diameter or 2 smaller to portion. Garnish with sliced lemon sprinkled with paprika or chopped parsley, sliced stuffed olives, sliced dill pickle, green pepper rings, pimento strips, watercress or parsley. Tart or savory bits are also appropriate for additional garnish. Sardine Spread: Skin and bone contents of one can of sardines, mash with 1 cut of butter, make a paste adding ½ teaspoon of lemon juice, ½ teaspoon of onion juice, ½ teaspoon of Worcestershire sauce. Anchovy Spread: Use ½ butter and ½ anchovy paste, spread lightly and cover top with rolled or plain anchovy filets. When serving canapés for other than A la carte service place attractive and appropriate selection on linen napkin on silver bar tray and include marinated shrimp or crab legs, deviled eggs, cheese straws, cuts of cheese and/or other appropriate items, garnish and use tea plate for service. Antipasto: Contents of individual jar placed on lettuce on 9” small platter, tea plate for service, 4 double flake crackers or 6 single square crackers and butter, oyster fork alongside. Stuffed Celery: Trim celery down to very tender part, cut in half stuff with mixture made from Roquefort cheese, butter, paprika, Worcestershire sauce, using pastry bag and star tube. Dust with paprika when served A la carte. Cold tea plate for service. Stuffed Celery Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 4 pieces celery 4 pieces celery 4 pieces celery 4 pieces celery

Portion – Tab 2 pieces celery 2 pieces celery 2 pieces celery

Service – A la carte Lettuce leaf on Lettuce leaf on Lettuce leaf on Lettuce leaf on 9” platter 9” platter 9” platter 9” platter

Service – Tab Lettuce leaf on Lettuce leaf on Lettuce leaf on tea plate tea plate tea plate

2/14/40 Index File 2-1 ALMONDS, FILBERTS, PECANS AND ENGLISH WALNUTS (Mixed Salted Nuts) RECIPE: When A la carte service is requested for any mixed or designated nuts the portion should be one large heaping tablespoon per portion or 1 ½ oz. Service for same on Streamliner should be in small silver holder. Standard Diner, nut or ice cream dish, Coffee Shop Diner in blue ice cream dish. For Select and (Table De Hote Meals Special Trains) portion should be ½ oz or 4 to 6 nut meats, and served in a silver holder or ice cream dish on Streamliners, nut dish or ice cream dish on Standard Diners, porcelain ramekin on Coffee Shop Diners. No dishes underline for this service.

SWEET OR SAUER PICKLES MIXED NUTS CHOW CHOW INDIA RELISH

Serve on lettuce leaf in silver holder, underline with tea plate for Streamliners, on lettuce leaf in nut dish for Standard Diners, on lettuce leaf in sauce dish for Coffee Shop Diners; and in sauce dish where Blue Ware is used, on lettuce leaf in small grapefruit dish on Challenger. Portion to be ¼ of 10 oz jar or 2 ½ oz for A la carte service. For Table De Hote Meals or Special trains, service to be same as for A la carte service, however portion for Meal Select and Tab service to be 1 ½ oz or 6 portions to a 10 oz jar. Dill Pickles: Two good size to portion, cut in quarters and served on lettuce leaf on tea plate, for all trains. Sliced Raw Onion: Three large slices ¼” thick to portion. Serve on lettuce leaf on tea plate for all trains. Green Onions: Clean and wash in cold water, serve 10 to 12 to portion for A la carte, serve on bed of crushed ice on 9” small platter. China butter chips for salt. Waiter to put salt in butter chip at table. For Table D’Hote Meals, portion to be 4 to 5, same service as for A la carte.

2/14/40 Index File 2-2 CELERY – SHELL CLAMS OR SHELL OYSTERS RECIPE: 6 Oysters or 8 Clams to portion for A la carte: Neatly arrange on bed of crushed ice in soup coup dish on dinner plate, oyster cocktail glass ½ full of cocktail sauce imbedded in ice in center of S. Coupe, oyster fork, horseradish, Tabasco sauce and ¼ lemon on butter chip. Cracker and butter service to accompany (four double flake).

Tab or Select Meal Service: 4 Shell Oysters or 5 Clams to portion. Sauce service same as above. Shell Oysters and Clams should be washed thoroughly, and placed in container with perforated bottom, and stored in bottom of refrigerator, in kitchen.

In opening Oysters and Clams care should be used in lifting top shell with oyster knife to avoid tearing, loosen from bottom shell before serving.

Raw Bulk Oysters or Clams: Serve in large grapefruit dish or oatmeal dish embedded in shaved ice in coupe soup plate on dinner plate. Oyster fork, four double flake crackers on tea plate. Butter service to accompany. Necessary condiments same as for Shell Oysters. Serve ¼ lemon on butter chip. Portions a la carte: Western 12 Little Neck 7 Portions Tab: Western 8 Little Neck 5

Celery: Remove outside stalks, scrape, quarter, and wash thoroughly, allow to stand in cracked ice 1 hour before serving, to insure crispness. China butter chip for salt to accompany all celery service. Streamliners Standard D.C. Coffee Shop Challenger Portion – A la carte 6 quarters 6 quarters 6 quarters 4 quarters Portion – Tab 2 quarters 2 quarters 2 quarters Service – A la carte 9” Sm. Platter Lge. Celery Lge Celery 9” Sm. Platter trough trough Service – Tab “ “ 9” sm. Celery 9” sm. Celery trough trough Remarks: All Celery to be covered with shaved ice.

2/14/40 Index File 2-3 AVOCADO COCKTAIL CRABMEAT COCKTAIL SEAFOOD COCKTAIL FRUIT COCKTAIL LOBSTER COCKTAIL OLYMPIA OYSTER COCKTAIL MELON COCKTAIL SHRIMP COCKTAIL RECIPE:

Crabmeat Cocktail: Fresh or canned. Meat to be checked carefully to see that all shell particles are removed. Cocktail sauce poured over in cocktail glass. Lobster Cocktail: Lobster meat separated and cocktail sauce poured over. Shrimp Cocktail: If green shrimp provided, boil in slightly salted water until done. Remove shell and black membrane. Store dry in steel jar in refrigerator until ready for service. Dry or wet pack canned shrimp to be cleaned, care to be taken to avoid breaking same when removing black membrane. Cocktail sauce poured over. Seafood Cocktail: Crabmeat, lobster, and shrimp only to be used. Equal parts of any two or all three. Cocktail sauce poured over. Olympia Oyster Cocktail: Oysters well drained, cocktail sauce poured over in glass. Melon Cocktail: Use firm ripe melon, cut with parisienne cutter, cover with orange flavored simple syrup, mint or grenadine syrup. Avocado Cocktail: Cut avocado in ½ inch pieces, all black spots removed, cover with regulation cocktail sauce. Fruit Cocktail: Portion from canned fruit cocktail or if fresh cocktail is featured or requested various fruit combinations as appropriate, variations in color of fruits to be used. Orange and grapefruit cut in 1 inch segments, membranes removed; apples and peaches to be peeled and cut in segments to correspond in size with orange and grapefruit segments. If grapes are used, same to be cut in half, seeds removed, sliced bananas (if used) added just before service. Serve with natural juice or grenadine or mint syrup.

Streamliner Standard D.C. Coffee Shop Challenger Portion – ala carte 24 Olympia Oysters 24 Olympia Oysters 24 Olympia Oysters 4 oz. 4 oz. 4 oz. Portion – Tab 18 Olympia Oysters 18 Olympia Oysters 18 Olympia Oysters 3 oz. 3 oz. 3 oz.

File Index 2-4 (Sheet 1 of 2 sheets) Service – ala carte Supreme glass glass stem insert glass stem insert service imbedded in crushed imbedded in crushed ice in stem supreme ice in stem supreme glass glass Service – Tab Supreme glass Sm. Cocktail glass Sm. Cocktail glass

Garnish: Melon or fruit cocktail to be topped with Maraschino Cherry or strawberry for color. Small sprig of parsley placed on top of all Olympia Oyster or Seafood cocktails. All cocktails underlined with tea plate. Cocktail fork along side with ¼ lemon for ala carte and 1/6 lemon for Select meals or Tab service. Lemon segments to be cut from stem to blossom end. Tabasco sauce and Horseradish sauce to accompany all Seafood and Oyster cocktails when served ala carte only. Remarks: All Seafood cocktails to be made in the kitchen. All cocktails thoroughly chilled before serving. Cracker and butter service to accompany. 4 double flake crackers or 8 square crackers ala carte service. 2 double flake crackers or 4 square crackers Tab service

FRESH OR CANNED CRABMEAT or SHRIMP A LA LOUIE: When using fresh crab or shrimp thy should be carefully cleaned as previously outlined. Service: To be prepared in kitchen: Ala Carte: Streamliner, Standard and Coffee shop cars as follows: ¾ cupfuls of crabmeat or small Pacific Coast Shrimp or 6 to 8 large Gulf Shrimp, neatly arranged on bed of shredded lettuce on cold medium china platter. Garnish with 4 slices of hard boiled egg along one side of the platter; quarter of lemon cut from stem to flower end; one half dill pickle cut and spread for shape. Sprig of parsley on the other side of platter. Louie dressing prepared per recipe, File Index 11-3 in cold sauce boat served separately. Cold tea plate for service. Six double flake or six square crackers on tea plate. Oyster fork and butter service to accompany. For Select Meals: Streamliner, Standard and Coffee Shop service as follow: ¼ cupful of crabmeat or small Pacific Coast Shrimp or 2 large Prawns or 4 medium size Gulf Shrimp neatly arranged on shredded lettuce on cold tea plate. Cover shrimp or crabmeat with two tablespoonfuls of Louie Dressing. Garnish with one slice of hard boiled egg; 2 slices of dill pickle; 1/8 segment of lemon, cut from stem to blossom and sprig of parsley. Index File 2-4 Sheet 2 of 2 7/12/40 Revised CHILI OR CHUTNEY SAUCE MELON MANGOES GREEN & RIPE OLIVES BURR PICKLES RADISHES

Chili or Chutney Sauce: Serve in silver sauce boat ¼ inch from top for portion for Streamliner, Standard Diner and Coffee Shop Diner. For Challenger two tablespoons in small grapefruit dish not underlined. Chili or chutney bottles should not be brought to the tables for service.

Melon Mangoes, Burr Pickles, Green and Ripe Olives, Radishes, portion to be as follows: Streamliner Standard D.C. Coffee Shop Challenger Melon Mangoes – A la carte 6 6 6 6 - Meal Select 4 4 4 4 Burr Pickles, Ripe Olives, Radishes – A la carte 10-12 10-12 10-12 8 Meal Select 6-8 6-8 6-8 6 Green Olives – A la carte 6-8 6-8 6-8 4 Meal Select 4 4 4 4

Service as follows: All above ala carte silver ice cream small celery trough sauce dish on sauce dish on dish on bed of on bed of crushed bed of crushed bed of crushed crushed ice ice ice ice Select Meals (Tab) same same same same

Remarks: Radishes to be washed thoroughly, remove tails and leave ½” green stem on radish. 2/15/40 Index File 2-5

CHEESE STRAWS RECIPE: 2 ½ cups grated sharp cheese ½ teaspoon Baking Powder ¼ lb. Butter (4 oz.) ¼ cup Coffee Cream 1 tablespoon Lard 2 cups Flour ¼ teaspoon Salt ¼ teaspoon Cayenne Pepper

Cream butter and cheese. Add cream. Sift baking powder and cayenne with flour, add to cheese mix. Roll ¼ inch thick and cut with pastry wheel into ¼ inch wide. Space on pan and bake 12 to 15 minutes in 350 to 400 degree oven.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – Ala carte 6 6 6 4

Portion – Tab 2 2 2 2

Service – A la carte On tea plate with crackers or when listed on special menus. Not to be featured on regular service

Service – Tab

Garnish:

Remarks: Serve with soup or salads, also Hors d’Oeuvros on tea plate

2/15/40 Index File 2-6 AVOCADO COCKTAIL, “OVERLAND” “DE LUXE” “MEXICANA” RECIPE: AVOCADO COCKTAIL “OVERLAND” Cut into half inch pieces of equal parts of avocados and pineapple. Fill the regulation cocktail insert 2/3 full and cover with Princess Dressing (as outlined under Index #11) to which a little lemon and pineapple juice has been added. One third of medium sized avocado allowed for preparation a la carte, ¼ for Tab meals. AVOCADO COCKTAIL “ DE LUXE” Equal parts of ½” diced avocado meat peeled and ½ “ diced orange and grapefruit meat segments served in regulation cocktail glass well frapped with little fruit juice syrup poured over. One third medium sized avocado allowed for preparation a la carte, ¼ for Tab meals. AVOCADO COCKTAIL “MEXICANA” Fill cocktail glass 2/3 full with ½ “ diced avocado meat. Cover with Chili Sauce to which a dash of lemon juice has been added. One third medium sized avocado allowed for preparation a la carte, ¼ for Tab meals.

Streamliner Standard D.C. Coffee Shop Challenger Portion - a la carte 3 oz of avocado 3 oz. avocado 3 oz avocado Portion – Tab 2 oz of avocado 2 oz. avocado 2 oz. avocado Service - a la carte Supreme glass glass stem insert glass stem insert service imbedded in imbedded in crushed ice crushed ice Service – Tab supreme glass Sm. Cocktail Sm. Cocktail service glass glass

Garnish: All cocktails to be underlined with tea plate. Cocktails to be thoroughly chilled before serving. Cocktail fork alongside with 1/6 lemon cut from stem to blossom end. Cracker and butter service to accompany. Four double flake crackers or eight square crackers for a la carte service. Two double flake crackers or four square crackers for tab service.

3/13/40 INDEX FILE #2-7 CHILLED GRAFEFRUIT WITH SHERRY ORANGE AND GRAPEFRUIT, CRÈME De MENTHE RECIPE:

Chilled Grapefruit with Sherry: Prepare grapefruit as for service with seeds removed and each segment separated in cells, serve cold with one tablespoon of Sherry wine, or any appropriate grenadines or wines that would be listed, poured over each half grapefruit. Serve on cold tea plate for all services, accompanied with finger bowl. For a la carte on Streamliner, Standard and Coffee Shop service, place one Maraschino Cherry in center of grapefruit for garnish. Orange and Grapefruit, Crème De Menthe: Peel the orange and grapefruit to remove all outer white covering, cut in segments removing all membranes and seeds. Serve cold in cocktail glass designated for service required, using equal parts of orange and grapefruit, and add two tablespoons of Crème De Menthe syrup or any other appropriate grenadine syrups or wine as listed to each portion served. Top all a la carte cocktails with Maraschino Cherry except Challenger.

Streamliner Standard D.C. Coffee Shop Challenger Portion – Ala Carte Supreme glassful Stem insert full Stem insert full Cocktail glassful Portion – Tab Supreme Glass Cocktail glass Cocktail glass ¾ full full full Service – Ala Carte Supreme glass Glass stem insert Glass stem insert Cocktail glass service imbedded in imbedded in crushed ice in crushed ice in stem supreme stem supreme glass glass Service – Tab Supreme glass Sm. Cocktail glass Sm. Cocktail glass

Garnish: All cocktails to be underlined with tea plate. Cocktails to be thoroughly chilled before serving. Cocktail fork along side. Crackers and butter service to accompany. Four double flack crackers or eight square crackers for Ala Carte service. Two double flake crackers or four square crackers for Tab service.

3/16/40 Index File #2-8 SOUPS The quality of all soups depends on the preparation of stock. Special care and attention should be given to its making. Good soup stock cannot be prepared in less than four to six hours, therefore it is absolutely necessary that the stock pot be used whenever it is possible to find more room on the range. In making the stock for consommé veal bones should be used if available or the beef shank drawn for this purpose. Before placing in pot, all bones should be split and cut into small pieces. Cold water should be used in starting stock, after reaching boiling point all water should be poured off and bones washed clean, stock pot washed clean. Replace bones in stock pot and bouquet of vegetables added consisting of carrots, celery, onion and parsley stems, adding boiling water to stock pot and set back on range, and let simmer slowly for four to six hours skimming occasionally the grease or scum which will rise to the top of the stock. Never allow stock to boil violently as this tends to cloud broth. Stock pots are provided all dining cars for this purpose, and no excuse will be accepted for the failure to provide soups of good body and above criticism. When preparing a soup in which carrots or turnips or onions and celery are used, these vegetables should be braised in foundation of soup. In making heavy soups never have them thicker than the consistency of good rich cream.

Streamliner Tureen Service: In recipes following where soup is listed in tureen ala carte for streamliner this service as outlined should be followed. Since there are no shallow soup plates provided with this type of china, the tureen soup service when ordered should be as follows: Soup Tureen should be brought to the table, together with the cream soup holder with empty liner on tea plate and guest to use the cream silver soup dish instead of the soup plate. No cover necessary on the Cream Soup dish for this service, as the tureen should be covered. Soup ladle should be placed along side the tureen as it will not be convenient to place in liner of the cream soup dish. Crackers and butter should accompany on bread and butter plate. This same service should be carried out for oyster stews and other items served. Streamliner Cup or Select Meal Service: For soup in a cup. The Silver Cream soup silver holder with silver liner and cover is to be used for all soups in a cup, as the bouillon cups has been eliminated From this type of china. Silver liner should be filled 2/3 full with tea plate for underliner under cream soup holder accompanied with bouillon spoon. Crackers and butter should accompany on bread and butter plate

1/12/40 Index File 3-0 (page 1 of 2) SOUPS – (CONT”D)

Standard Diner, Coffee Shop Diner, Tureen and Cup Service: For Standard Diner on Limited trains and Coffee Shop Diners, this service should be followed: Serve in Silver Tureen. Portion in tureen ¾ full. Soup plate on dinner plate. Crackers served on tea plate. Butter Service to accompany. Soup ladle to be brought to table resting in soup plate, never tureen. For bouillon cup service on Tab meals. Serve hot 2/3 full underlined with coffee saucer. Bouillon spoon to accompany. Crackers on tea plate and butter service to accompany. Bouillon cup covers to be used for all service.

Challenger A La Carte and Set Meal Service: On the Challenger menus no tureen soup service is featured, therefore, bouillon cup is used for this service, ala carte as well as set meals. Bouillon cup to be filled 2/3 full for set meal, ¾ full for a la carte, underlined with coffee saucer. Crackers on tea plate and butter service to accompany. Bouillon spoons to accompany. Bouillon cup covers to be used on all soups for all services.

Cracker Service and Portion to be Followed as Listed Below: Streamliner Standard D.C. Coffee Shop Challenger Portion – Ala carte 4 double flake 4 double flake 8 square 4 square 2 special/provided 2 special/provided

Portion – Tab 2 double flake 2 double flake 4 square 4 square 2 special/provided 2 special/provided

1/12/40 INDEX FILE 3-0 (page 2 of 2)

BEEF BROTH AL’ ANGLAISE BEEF BROTH JULIENNE OX TAIL AL’ ANGLAISE RECIPE:

Beef Broth Al’Anglaise: Cut ½ lb lean raw beef into small dice, 2 medium size carrots and turnips, 4 onions, all finely diced. Braise the above with sufficient amount of butter. Stir frequently to avoid burning, add ¾ cup pearl barley and very small amount of flour. Pour in 1 full quart of thin Espangole and 1 quart tomato sauce and 2 quarts beef or veal stock. Simmer on range until thoroughly done. Taste for seasoning. Then add juice of ½ lemon, small amount of Worcestershire, dust with chopped parsley when serving.

Beef Broth, Julienne: Prepares as above except cut vegetables Julienne which is finely shredded, omitting barley, and add, when finished additional garnish of finely shredded vegetables soaked in separate pot in salted water. Season same as recipe above.

Ox Tail Al’Anglaise: To be made same as English Beef Broth (Anglaise) only omit beef using small ends of tails instead. Cook well done, then remove meat, from bones, never serve bones in soup, adding meat to soup which has been cut in ¼” dice. A stock may be made from the ends of tails and added to the roux foundation, and some meat taken from large ox joints and added as garnish.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen cup or tureen cup or tureen cup ¾ full ¾ full ¾ full ¾ full Portion – Tab Silver cream cup 2/3 full cup 2/3 full cup 2/3 full soup cup 2/3 full Service – A la carte Cup or Tureen cup or tureen cup or tureen cup Service – Tab Silver cream cup cup cup soup cup Garnish: Remarks: Cracker and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/7/40 INDEX FILE 3-1

ESPAGNOLE SAUCE DEMI GLACE RECIPE:

This sauce is not to be featured on menus as a sauce by this name, but to be used in preparation of all sauces with a brown base.

Espagnole is the basis of all brown sauces and great care should be taken in its preparation, having it a good rich brown color and flavor. Crack a veal shank and ham bone, place in large roast pan with some lard or oil, add any washed feet and bones from uncooked fowl, and 2 carrots, 3 turnips, 3 onions, 2 stalks of celery and roots from 2 or 3 bunches of parsley, all coarsely chopped, with a bouquet of mixed whole spice and 2 bay leafs. Brown this all very slowly, stirring from time to time while browning, soft or green or bruised tomatoes may be added while browning. When brown add enough flour, making a rather heavy roux, remove from oven to large pot on the range, and adding 1 gallon tomatoes including any fresh, fill the pot with good rich stock about 3 gallons, simmer for 4 hours and strain. Season with salt and pepper and some Worcestershire Sauce.

The above sauce should be kept on hand at all times.

To make Demi Glace, use equal parts of Espagnole and consommé and 1/3 tomato puree, and reduce to half of its original quantity.

3/5/40 INDEX FILE 3-1-A FULTON MARKET CLAM CHOWDER RECIPE: Into the soup pot place 1lb finely diced salt pork. Braise until crisp, add four level cupfuls finely diced raw onions and 1 cup diced celery. Sauté until onions are tender. Add flour for roux, sufficient to absorb grease and allow roux to cook two to three minutes. Then stir in 2 gallons of good rich beef or chicken stock and juice from four cans or 5lb fresh clams. Stir until free from lumps. Then add juice and chopped pulp of ½ gallon canned tomatoes or like amount of fresh, and ½ gallon diced raw potatoes Season with salt, pepper, powdered thyme and sage. Boil until potatoes are done and add clams.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte cup or tureen cup or tureen cup or tureen cup ¾ full ¾ full ¾ full ¾ full Portion – Tab Silver cream cup 2/3 full cup 2/3 full cup 2/3 full soup cup 2/3 full Service – A la carte cup or tureen cup or tureen cup or tureen cup Service – Tab silver cream cup cup cup soup cup

Garnish:

Remarks: Boston Clam Chowder: Prepare same as above except eliminate tomatoes and finish with cream (soup should be creamy white). Coney Island Clam Chowder: same as Fulton Market except eliminate roux (soup should be thin). New England Clam Chowder: same as Fulton Market except finish with pure cream (soup should be thick and creamy with a slight flavor of tomatoes)

Cracker and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/7/40 INDEX FILE 3-2 VELOUTE SAUCE RECIPE: This is the basis of all rich sauces, which call for white or yellow sauce foundations.

Into a sauce pot put 1 ½ cups of butter and 2 cups of flour, cook this roux slowly for 10 minutes, making sure enough flour is added absorbing all the butter. Season with salt and white pepper, then add 1 gallon of cloth strained veal or chicken stock which is boiling, stir continually with egg whip to keep sauce free from lumps. Make a spice bag containing 4 whole peppers, 2 whole cloves, 2 whole all spice and drop into sauce, also 1 bay leaf added to sauce. Reduce slowly by simmering for 3 hours and strain through Chinese strainer. Appropriate for veal cutlets, all croquets or meat that has been breaded.

HORSERADISH SAUCE Into one quart of sauce listed above, mix ½ cupful of well drained horseradish, recovering as much of the vinegar as possible. Then whip into sauce 1 or 2 yolks of eggs and a little chopped parsley. Appropriate for boiled beef and corned beef.

CAPER SAUCE Into some heavy veloute sauce whip in a small amount of stock in which meat was boiled and has been strained through a cloth. Add some capers, chopped parsley, dash of tarragon vinegar. Remove from fire and whip in 2 egg yolks. Appropriate for boiled mutton and leg of lamb.

3/5/40 INDEX FILE 3-2-A HOT OR COLD CONSOMME RECIPE: Take two pounds of raw beef trimmings, chopped, cut fine 2 carrots, 2 onions, 1 stalk of celery (leave out turnips), 1 green pepper and a handful of parsley. Mix the above in a large pot with 1 dozen eggs, shells and all, 1 bay leaf, six cloves, 6 whole allspice, six whole peppers, 1 clove garlic crushed, 1 small can of tomatoes or like amount fresh. Add 3 gallons of cool rich stock and set on range to come up slowly. Never stir after it starts to simmer. Cook slowly 3 hours, strain through cloth spread over Chinese strainer. (The forgoing recipe may be used in making all varieties of consommé desired, also in bringing up any clear soups). Consommé should be jelled for service of cold consommé and served as outlined below.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte cup or tureen cup or tureen cup or tureen cup ¾ full ¾ full ¾ full ¾ full Portion – Tab silver cream soup cup 2/3 full cup 2/3 full cup 2/3 full Cup 2/3 full Service – a la carte cup or tureen cup or tureen cup or tureen cup Service – Tab silver cream soup cup cup cup Cup Garnish: A la carte: Cold or jellied consommé, ¼ segment of lemon cut from stem to blossom end on china butter chip or A.D saucer. Select Meals: On Standard and Coffee Shop cars serve lemon segment along side cold consommé cup or saucer. For Select Meals on Streamliners, segment of lemon should be served on A.D. saucer. Cracker and butter service. Remarks: Bouillon cup covers and silver cream cup covers to be used for all service.

FILE INDEX 3-3 7/10/40 Revised

PAPRIKA SAUCE RECIPE: Braise together ½ cupful of finely diced onions, ½ cupful finely diced raw ham, with ½ cupful butter for roux. Do not brown onions or ham. Add ½ cupful flour for roux. Stir in 2 quarts of hot milk and 2 quarts of stock, stirring continually with egg whip to keep sauce free of lumps. Season with ½ basting spoon of paprika and salt and white pepper to taste. Allow to simmer 10 minutes and strain. Sauce should be the consistency of cream gravy.

RAISIN SAUCE 1 lb Raisins 2 cups Sugar 2 Tablespoons vinegar Juice of 1 lemon 1 stick of cinnamon 2 Tablespoons cornstarch 1 oz. butter 3 whole cloves 2 Whole Allspice

Place sugar, spices and butter in dry pot and allow to melt, stirring to a golden brown color. Then add water and allow to boil, thicken with cornstarch dissolved in water, let come to a full boil and strain through Chinese strainer, return to range, add drained raisins that have been stewed in soft in water, 2 tablespoons of vinegar and the juice of 1 lemon. Allow to simmer ten minutes. Serve hot.

TOMATO SAUCE Crack a ham bone and place in pot with 2 cups each sliced carrots, onions, celery and 1 green pepper, add a little bacon grease and mixed spices, consisting of 6 whole peppers, 4 whole cloves and 4 whole all spice and 1 bay leaf. Braise together until vegetables are soft, add flour to absorb grease for roux and let cook for 5 minutes. Pour in 1 gallon of tomatoes and one gallon of chicken or rich stock. Boil for 1 hour and strain through Chinese strainer, if acid taste is too pronounced add a very small amount of sugar, extreme care to be used as sauce should not have a sweet taste.

3/5/40 INDEX FILE 3-3-A JULIENNE OF VEGETABLE SOUP RECIPE: 1 cup finely shredded Julienne carrots / 1 inch long ½ cup “ “ green peppers 1 cup “ “ celery 1 ½ cup “ “ onion ½ cup “ “ cabbage

Braise the above slowly until soft, but not brown in small amount of butter. Then add 1 ham shank and 4 quarts of clear stock, allow to come to a slow boil. Simmer for 1 hour. Skim thoroughly. Then add 1 cup green peas and 3 to 4 diced peeled tomatoes or like amount of canned tomatoes. Season to taste with salt, pepper, and dash of Worcestershire sauce. Remove ham bone before meal service begins.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte cup or tureen cup or tureen cup or tureen cup ¾ full ¾ full ¾ full ¾ full Portion – Tab Silver cream soup cup 2/3 full cup 2/3 full cup 2/3 full cup 2/3 full Service – A la carte Cup or tureen cup or tureen cup or tureen cup Service – Tab Silver cream soup cup cup cup cup

Garnish:

Remarks: Cracker and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/7/40 INDEX FILE 3-4 CELERY SAUCE CREAM SAUCE CREOLE SAUCE CHEESE SAUCE BEARNAISE SAUCE

RECIPE: CREOLE SAUCE: Dice fine some raw ham trimmings and braise in a pot with a little ½ butter and ½ lard, 1 cup each shredded green peppers, onions, celery, and 1 clove of garlic, crushed with salt. Do not brown. Pour in two quarts of canned or peeled and sliced tomatoes. Simmer for one hour. No thickening for this sauce. Season with celery salt and white pepper and dash of Worcestershire Sauce. Very appropriate for omelets. Liberty or Salisbury Steaks etc.

BEARNAISE SAUCE: Boil in half cup of tarragon vinegar, 1 tablespoon finely minced onion, 1 whole clove and 1 bay leaf for 5 minutes. Strain the above mixture over the well beaten yolks of three eggs in a double boiler. Remove from fire and stir in gradually ½ cup of warm clarified butter or more, until the consistency of mayonnaise is reached. Never boil this sauce after incorporating eggs. Season to taste with salt, white pepper and cayenne pepper. Add garnish of chopped parsley if no tarragon leaves are available. Appropriate for boiled or panned fish, filet mignons, poached eggs and asparagus.

CREAM SAUCE: Use ½ cup of butter, ½ cup of flour for roux. Cook five minutes. Stir in one gallon of boiling milk, stirring continually with egg whip to keep sauce free from lumps. Have the consistency of rich cream and strain through a Chinese strainer. Never make this sauce with cornstarch or thickening with flour and water, commonly known as “whitewash”. Season to taste with salt and white pepper.

CHEESE SAUCE: To each cup of Cream Sauce add ½ cup of grated American Cheese and a few drops of Worcestershire Sauce. Simmer until cheese is melted. Appropriate for egg and vegetable dishes.

CELERY SAUCE: Simmer 1 quart of diced celery cut in ½ inch pieces in 1 gallon of chicken stock until tender. Use ½ cup of butter and ½ cup flour for roux and add the strained in which celery has boiled. Strain and add cooked celery and finish with one egg yolk well beaten in ½ pint of warmed cream. Season with celery salt, salt and white pepper.

3/20/40 INDEX FILE 3-4-A CREAM OF MUSHROOM SOUP RECIPE: (2 Gallons) 1 lb of fresh Mushrooms 1 cup finely diced Onion 1 ½ cups of Butter 1 ½ cups of Flour 6 quarts rich beef or chicken stock (chicken preferred) 2 pints of Cream 1 quart of Milk Salt and pepper to taste (should not be over-seasoned)

Wash thoroughly and slice thin the fresh mushrooms. Sauté Mushrooms and dice onions in the butter till tender, but do not brown. Add flour for roux, and when blended with butter add hot stock and stir well until smooth. Simmer five to ten minutes. Add scalded milk and cream. Remove from fire and season with salt and pepper only. Do not boil after adding milk and cream.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte cup or tureen cup or tureen cup or tureen cup ¾ full ¾ full ¾ full ¾ full Portion – Tab Silver cream soup cup 2/3 full cup 2/3 full cup 2/3 full cup 2/3 full Service – A la carte Cup or tureen cup or tureen cup or tureen cup Service – Tab Silver cream soup cup cup cup

Garnish:

Remarks: Cracker and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/7/40 INDEX FILE 3-5

HOLLANDAISE SAUCE RECIPE: ENGLISH BREAD SAUCE HOLLANDAISE SAUCE:

(THIS SAUCE RECIPE TO BE USED FOR PREPARATION OF A LA CARTE ORDERS LISTED BELOW) Boil together for 5 minutes a half a cup of tarragon vinegar, one whole clove, one whole pepper and one bay leaf. Strain the above mixture, that has been boiled down, over the well beaten yolks of three eggs in a double boiler. Remove from fire and stir in gradually ¼ cup of clarified warm butter or more, until the consistency of mayonnaise is reached. Never boil this sauce after incorporating eggs. Season with a little dry mustard whipping into sauce, a dash of Cayenne Pepper and salt. Appropriate for Boiled Fish, Steaks, and Lamb Chops and as dressing for asparagus, artichokes, Broccoli or Cauliflower. To be served in sauce boat for a la carte.

(THE HOLLANDAISE SAUCE RECIPE LISTED BELOW IS TO BE USED FOR ENTRÉE SELECT MEALS AND SET MEALS)

Into a ½ gallon steel jar, which is set into another pan of hot water on range, place ½ cup of supreme sauce which is made from roux consisting of butter and flour and adding clear rich chicken stock which has been strained through a cloth and seasoned with a dash of cayenne pepper and 1/8 teaspoon of dry mustard, salt and white pepper, 1/8 cup of cider vinegar and juice of ½ lemon. Whip vigorously, then add yolks of six eggs separately, whipping as added, then add one pound of butter in table sized chips, one at a time, whipping all while until creamy and stiff as mayonnaise. If too stiff, reduce with 3 or 4 tablespoons of hot consommé. Keep in warm place and during meal, stir time to time, to avoid curdling. Use large silver spoon when serving. Place a small amount on the ends of asparagus and on the flowerets of broccoli and cauliflower.

ENGLISH BREAD SAUCE: Braise 1 small onion, 1 clove crushed garlic in small amount of butter. Add very little flour, making a light roux, then add ¾ cup scalded cream and 1 ½ cup grated bread crumbs. Season with salt and white pepper, then add some chopped parsley and melted butter. Appropriate for game, ducks, prairie chickens, etc.

3/29/40 INDEX FILE 3-5-A NOODLES RECIPE: CHICKEN BROTH WITH RICE

Boil hens well done with bouquet of vegetables consisting of onions, celery, carrots, and parsley stems. Skim off chicken grease. Strain stock threw cloth into another pot. Boil noodles or rice separately, when done wash off starch and add to strained stock which has been seasoned with celery salt and white pepper.

Egg Noodles: Three eggs well beaten, and mix with flour into very stiff dough. Roll out thin and allow to stand until almost dry. Shredd noodles very fine and cook in boiling salt water about 10 minutes, stirring occasionally to separate noodles. Drain and wash with cold water. Sauté’ butter adding a dash of Worcestershire sauce, adding noodles to soup. When using package noodles – allow one 8oz package to gallon of soup.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte cup or tureen cup or tureen cup or tureen cup ¾ full ¾ full ¾ full ¾ full Portion – Tab silver cream soup cup 2/3 full cup 2/3 full cup 2/3 full cup 2/3 full Service – A la carte Cup or tureen Cup or Tureen Cup or Tureen Cup Service – Tab Silver cream soup Cup Cup Cup cup

Garnish: When soup is ladled into soup tureen, sprinkle with freshly chopped parsley.

Remarks: Cracker and butter service. Bouillon cup covers and silver cream covers to be used for all service

1/7/40 INDEX FILE 3-6

RECIPE: MEUNIERE SAUCE This is a slightly brown butter sauce, which is made from the pan in which fish or meat has been cooked. When butter becomes hot, add juice of half a lemon and a little chopped parsley before pouring over fish item. This sauce should be made to order just prior to serving order. Pour over fish or meat while sauce is foaming.

CHASSEUR SAUCE Sauté 1 cup of finely chopped onion, 1 cup of finely chopped mushrooms in butter. Drain off all grease and add four cups of Espagnole or brown gravy and 2 cups of tomato sauce. Simmer for 10 minutes and add 2 tablespoons of freshly chopped parsley, the juice of 1 lemon. Season to taste with salt and white pepper, a dash of Worcestershire Sauce and very little cayenne pepper (1/16 teaspoon). Appropriate for steaks, braised sweetbreads, pork chops, veal cutlets and veal chops.

MAITRE D’HOTEL SAUCE MAITRE D’HOTEL BUTTER HOT Into 1 cup of melted butter that is simmering, squeeze juice of one lemon, then add a few grains of nutmeg and ½ teaspoon of finely chopped parsley. COLD Have on hand 1 cupful of fresh butter, soft but not melted. Mix with 1 teaspoon of finely minced parsley and juice of 1 lemon. Blend together well. Drop small piece with sliver teaspoon on each broiled chop and steak and broiled fish when serving. This sauce may be chilled and molded and served on side or top of fish or steak.

MAYONNIASE Yolks of four eggs, teaspoon of dry mustard, teaspoon of salt, dash of red pepper. Add juice of two lemons. Beat with egg whip until smooth. Add oil slowly at first, stirring constantly. Never raise egg whip from bottom of bowl while making. If it becomes too thick, reduce with ¼ cup of heated cider vinegar. Finish with ½ cup of pure cream and store in cool place.

INDEX FILE 3-6-A Tomato Bouillon Puree of Tomato Cream of Tomato RECIPE: Tomato Bouillon: 1 Ham Shank Outside of 1 stalk of celery 2 Carrots 1 Green Pepper 2 Medium Onions 1 Small clove garlic crushed 2 Whole cloves 2 Allspice, 2 Whole peppers, 1 Bay leaf

Braise ham shank, carrots, onions celery, and green pepper, small amount of butter and lard (do not brown) stirring frequently to avoid browning, add cloves, garlic, allspice, pepper and bay leaf, pour on 1 Gal. of tomatoes and 1 Gal. rich chicken stock. Simmer two hours. Strain through Chinese strainer. Do not puree, drain through cloth. Season with salt and white pepper.

Puree of Tomatoes: Prepare foundation as for Tomato Bouillon, after braising and flour for roux, cook for a few minutes before adding 1 ½ Gal. of Tomatoes and ½ Gal. rich chicken stock, simmer for 1 hour. Season to taste with salt, white pepper and very little sugar, strain into soup urn, should be consistency of a rich cream, serve with bread croutons.

Cream Of Tomato: Prepare as for Puree of Tomato. Just before serving finish by adding pure cream which has been heated.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full Portion – Tab Silver cream soup Cup ¾ full Cup ¾ full Cup ¾ full cup ¾ full Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup Service – Tab Silver cream soup Cup or tureen Cup or tureen Cup cup Garnish: Remarks: Crackers and butter service – Bouillon cup covers and silver cream cup covers to be used for all service.

1/7/40 Index File 3-7 RECIPE: REMOULADE SAUCE Rub yolks of six hard boiled eggs through a sieve or tea strainer. Mix 1 quart of stiff mayonnaise, a tablespoon of chopped parsley, and a teaspoon of parsley juice, the juice of ½ lemon. Have the sauce a green tint when finished. Appropriate for frogs legs, scallops, crab legs, cold meats and select salads.

RAVIGOTE SAUCE To one quart of stiff mayonnaise, add the following ingredients which have been chopped fine, 1 cup cooked ham, 6 or 8 anchovies, 1 cup canned mushrooms, 6 hard boiled eggs, 1 whole pimiento, 1 tablespoon capers, 1 besting spoonful of onions. The chopped mushrooms, onions, capers and pimiento should be washed in towel in cold water and all juice extracted before adding to the sauce. Lastly add 1 tablespoonful of freshly chopped parsley. Appropriate for cold boiled fish, etc.

TARTAR SAUCE One tablespoon finely diced onion, two finely diced sour pickles, one tablespoon of chopped capers; wash in towel in cold water. Wring out dry and mix with a cupful of mayonnaise dressing. Finish with chopped parsley, stirring altogether. Very appropriate for fried or boiled fish, frog legs, crab legs, etc.

BORDELAISE SAUCE One cupful finely minced onions; ½ can (#2 size) mushrooms chopped fine or like amount of fresh mushrooms; 1 medium size clove of garlic crushed in salt. Sauté together slowly in butter, but do not brown. Remove as much grease as possible from pot and add 1 quart rich Espagnole and ½ cup Tomato sauce. Bring to a slow boil, skim thoroughly. Season with two tablespoons Worcestershire Sauce, 1 tablespoon lemon juice, ¼ cup Sherry or Claret wine. Allow to simmer slowly. While sauce is simmering, add marrow fat from one shank bone, cut in rings. Do not cook violently after putting in marrow. Very appropriate for fish, steaks and veal cutlets.

INDEX FILE 3-7-A CREAM Of CHICKEN – Margot, Marie Louise, Al Reine RECIPE: Boil hens well done with bouquet of vegetables, onions, celery, parsley stems, and carrot. Skim off chicken grease clarify, add clarified butter if necessary to make smooth roux, after cooking roux for a few minutes, add boiling chicken stock which has been strained through a cloth, stirring with egg whip until smooth and should be the consistency or rich cream. Season with salt and white pepper.

With Rice: Add boiled and washed rice and a cup of ¼” diced breast of chicken just before serving. With noodles: Add boiled and washed noodles and cup of ¼” diced breast of chicken just before serving. A La Reine: Add to finished cream chicken soup 4 beaten egg yolks, with juice of ½ lemon and 1 pint of cream and ½ cup of diced chicken meat. Margot: Add to cream chicken soup 4 beaten egg yolks, with juice of ½ lemon and 1 pint of cream and ½ cup of diced Royal Custard seasoned with Almond, ½ cup diced breast of chicken and ½ cup chopped Almond meat nuts. Marie Louise: Add to cream of chicken a liason of egg yolks and cream same as described for “A la Reine” and add 1 cup of washed cooked rice, 1 cup of cooked peas and 1 cup of ¼” diced cooked chicken breast.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or Tureen Cup or tureen Cup or Tureen Cup ¾ full ¾ full ¾ full ¾ full Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup Service – Tab Silver cream soup Cup Cup Cup cup Garnish:

Remarks: Cracker and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/7/40 INDEX FILES 3-8 RECIPE: EGG SAUCE ½ cup of butter, ½ cup of flour. Cook 5 minutes. Add ½ gallon hot milk and ½ gallon of strained hot chicken stock, using egg whip and stirring continually to insure having a smooth sauce. Remove from fire and add six egg yolks beaten with ½ cup of cream and the juice of one lemon. Season to taste with salt and white pepper and strain through Chinese strainer. Add 10 finely chopped hard boiled eggs and 2 teaspoons freshly chopped washed parsley.

POULEETE SAUCE ½ cup of butter, ½ cup of flour. Cook for 5 minutes. Add 1 gallon boiling hot rich chicken stock that has been strained through a cloth. Stir continually with egg whip to insure having smooth sauce. Remove from fire and work in three egg yolks beaten with ½ pint of cream and add juice of one lemon. Season to taste with salt and white pepper. Strain through Chinese strainer. Chopped parsley should be sprinkled over sauce when served. When this sauce is used for fish, such as scallops, crab legs, lobster, etc. add one-half pint of strained Court Bouillon, which has been prepared as follows:

COURT BOUILLON Simmer one quart of water, 4 cloves, 4 whole peppers, 4 whole allspice and 1 bay leaf, 1 carrot cut in thin slices and 1 small onion shredded or sliced thin, with two tablespoons of vinegar and boil for 10 minutes. Season with salt and white pepper.

SPANISH SAUCE SPANISH SAUCE IS NOT TO BE LISTED ON MENUS AS ESPAGNOLE OR ANY OTHER NAME EXCEPT SPANISH SAUCE Sauté in oil 1 cup of finely shredded bacon or ham ends ½’ long with 2 cups of onions, 1 cup of celery, 1 cup green peppers, shredded finely cut in 1” lengths, with a crushed clove of garlic. Braise until soft, then add 2 or 3 tablespoons of flour, enough to absorb the grease to make a roux. Cook for 5 minutes stirring well with 2 tablespoons of paprika. Add 2 quarts of canned tomatoes and 2 quarts of rich stock. Season with celery salt, salt and white pepper and a dash of cayenne pepper and a teaspoon of sugar and 2 basting spoonfuls of Worcestershire Sauce. Simmer for 1hour with one #2 can of mushrooms sliced and ½ can of shredded pimiento, ½ cup of cooked green peas. Very appropriate for steaks, chops, baked and broiled fish, omelets and spaghetti.

INDEX FILE 3-8-A CHICKEN MULLIGATAWNEY RECIPE: Braise 4 or 5 med. Size diced onions and 1 green pepper and 1 cup raw rice in clarified chicken grease or butter until onions are tender, stirring frequently and avoid rice browning, then add 1 full level dessert spoon curry powder and enough flour for a light roux. Cook for 10 minutes, pour in boiling rich chicken stock (free from grease) and whip until boiling and smooth, add a little cayenne pepper and some salt – 2 cups diced cooked chicken and simmer until rice is thoroughly done – finally add 2 cups very finely diced peeled tart apples and 1 cup finely diced egg plant, if available, lemon juice, cook until apples and egg plant are tender.

Streamliner Standard D.C. Coffee Shop Challenger Portion – Al a carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full

Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full

Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup

Service – Tab Silver cream soup Cup Cup Cup cup

Garnish:

Remarks: Cracker and butter service. Bouillon cup covers and silver cream cup covers for all service.

1/7/40 INDEX FILE 3-9

RECIPE: ITALIENNE SAUCE Sauté in oil 1 cup of finally minced onion, 1 cup of celery, 1 cup of green peppers and 1 clove of finely crushed garlic. Braise until vegetables are soft. Add 1 quart of Espagnole sauce, 1 quart of tomato sauce. Add ½ cup finely diced pimiento and ½ cup finely shredded smoked tongue. Let simmer until vegetables are tender. Appropriate for baked fish, hamburger and liberty steak, baked meat loaf, sweetbreads, veal cutlets, and chops, also to be used as a sauce with stuffed peppers and tomatoes. FINE HERB SAUCE Sauté in oil, 1 cup of finely minced onions, 1 cup of finely minced mushrooms or like amount of fresh mushrooms, 1 crushed clove of garlic. Braise until tender, then drain off all oil or as much as possible, then add 1 quart of Espagnole Sauce, 2 tablespoons chopped parsley and 2 tablespoons of Sherry wine. Let simmer for 15 minutes with 1 tablespoon of Worcestershire Sauce and juice of ½ lemon. Appropriate for scallops, veal, sweetbreads, brains, steaks and baked fish. FOR WHITE FINE HERB SAUCE use same ingredients, mixed in Veloute Sauce in place of Espagnole.

MUSHROOM SAUCE Slice very fine 2 cups of fresh mushrooms or canned mushrooms. Braise with two basting spoonfuls of butter until tender. Drain off all the butter and add 1 quart of Espagnole Sauce. Season with salt and pepper to taste. Remove from range and add 1 ½ tablespoon Sherry wine. Appropriate for Omelets, steaks, veal, sweetbreads, chops, etc. LYONNAISE SAUCE Braise 1 cup spring onions, using only white end or 1 cup of white onions, cut in rings, in butter until onions are soft and slightly brown, then add one cup of tomato sauce and two cups Espagnole Sauce and simmer until onions are tender. Appropriate for liver, tenderloin, steaks, veal chops. COLBERT SAUCE Into 1 quart of Espagnole Sauce, which is being heated, work in with egg whip, ½ cup of melted butter, whipping vigorously with a dash of nutmeg and 1 tablespoonful of chopped parsley and the juice of ½ lemon. Whip until velvety and smooth. Appropriate for broiled steaks and chops and baked fish.

INDEX FILE 3-9-A

CHICKEN WITH LEEKS RECIPE:

Take from 4 to 6 large leeks, cut in quarters lengthwise and slice thin, place in sauté pot with some butter or strained chicken fat and braise until tender (do not brown) add enough flour for a light roux, cook this for a few minutes, then add cloth strained boiling chicken stock, soup to be of heavy rich cream consistency. Add 1 cup raw rice and simmer until rice thoroughly done. Season with salt and white pepper.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full

Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full

Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup

Service – Tab Silver cream soup Cup Cup Cup cup

Garnish: Bread croutons and 1 cup diced cooked chicken meat.

Remarks: Cracker and butter service. Bouillon cup covers and silver cream soup covers to be used for all service.

1/7/40 INDEX FILE 3-10 RECIPE: ROBERT SAUCE Mince 1 cup of onions fine, sauté in butter until tender. Drain off all butter, add 1 teaspoon of dry mustard and 1 teaspoon of prepared French mustard, 1 teaspoon chopped parsley, then add 1 quart of Espagnole sauce and juice of ½ lemon. Stir together and let simmer for 10 minutes. Appropriate for pork chops, sweetbreads, pork tenderloin, etc.

PIQUANTE SAUCE 1 cup of finely minced onions and 3 sour dill pickles finely minced. Put in sauce pot and simmer with ¼ cup of tarragon vinegar until vinegar has practically evaporated. Add 1 pint of Espagnole Sauce and 1 chip of butter. Simmer slowly for 20 minutes. Appropriate for braised and boiled tongue.

FINANCIERE SAUCE Sauté in butter ½ cup of finely minced onions, ½ cup of sliced fine mushrooms, ½ cup of minced cooked sweetbreads, ½ cup of chicken livers minced fine. Drain butter from pot, then add 1 quart of Espagnole Sauce and simmer for 20 min. Add 1 basting spoonful of cooked green peas, 1 tablespoonful of sliced fine green olives, 1 finely diced pimiento. Season to taste and add the juice of ½ lemon and 1 tablespoon of Worcestershire Sauce and 2 tablespoons of Sherry wine. Appropriate for veal, poultry, sweetbreads, brains, etc.

JARDINERE SAUCE Cut into ¼” dice, ½ cup raw carrots, ½ cup raw turnips, ½ cup raw celery. Braise slowly in butter until tender. Drain off excess grease, then add 1 quart of Espagnole sauce, 1 cup of cooked green peas, the juice of ½ lemon. Simmer slowly until vegetables are tender. Remove from fire and add 1 basting spoonful of Sherry wine. Appropriate for sirloin of beef, pot roast, etc.

CHAMPAGNE SAUCE Into 1 pint of Espagnole Sauce, add 4 whole cloves, 1 bay leaf, 1 peppercorn, 2 tablespoons of current jelly, ½ cupful of cider vinegar, 2 tablespoons sugar. Bring to boil. Let simmer for 10 minutes until the consistency of Demi glace is reached. Remove from fire and add 2 tablespoons of Red or Sherry wine. Appropriate for roast or baked ham, braised tongue, etc.

INDEX FILE 3-10-A CREAM OF CELERY RECIPE:

Cut the outside stalks of 6 large bunches of celery including leaves, in small pieces and put in 2 quarts of cold chicken or veal stock. Add salt and one medium sliced raw onion and boil for two hours with a large ham bone, blend 3 tablespoons of butter and 3 tablespoons flour into a smooth roux, add to quarts hot milk and stock, cook slowly for 15 minutes, puree into soup jar and season with cayenne, celery salt, and salt. Cut celery into ¼ “ diamond shapes (about 4 cups) boil until done and add to soup just before serving. Beat well 3 egg yolks, add to 1 pint of cream stir slowly into soup, be careful not to boil after adding cream – makes 1 gallon.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full

Portion – tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full

Service – A la carte Tureen – Cup Tureen – Cup Tureen – Cup Cup

Service – Tab Silver cream soup Cup Cup Cup cup

Garnish:

Remarks: Cracker and butter service to accompany Bouillon cup covers and silver cream cup covers to be used for all service

1/8/40 INDEX FILE 3-11 COCKTAIL SAUCE FOR SEAFOOD COCKTAILS RECIPE:

COCKTAIL SAUCE – CHEF TO PREPARE AND STORE IN KITCHEN

A la carte Service – Half bottle of tomato catsup, 2 full tablespoons of Worcestershire Sauce, salt to taste, juice of one lemon, thoroughly mixed and stored in ice box. (No Tabasco sauce to be used in this mixture). In preparing cocktail, fill the small insert ¾ full of desired seafood, cover with sauce, garnish with small sprigs of parsley and pass to the pantry where waiter will insert into proper container. 1/6 cut of lemon, cut from stem to blossom end, Horseradish and Tabasco sauce to accompany cocktail when served.

Entrée Select or Set Meals – One bottle of tomato catsup, ½ cup of horseradish, 2 full tablespoons of Worcestershire Sauce, salt to taste, the juice of 1 lemon, and dash of Tabasco sauce, thoroughly mixed and stored in ice box.

In preparing seafood cocktails, they should be prepared in the kitchen by Chef. Cocktail glass to be filled ¾ full and covered in sauce and place a sprig of parsley on top of cocktail, and 1/8 cut lemon, cut from stem to blossom end.

Oyster fork, crackers and butter service to accompany. MADEIRA SAUCE Into 1 quart of Espagnole or brown gravy, add 1 pint of rich tomato sauce and one cup of Madeira or Sherry wine and juice of one-half lemon. Let simmer for 5 or 6 minutes and strain through Chinese strainer.

Appropriate for roast ham, pork cutlets, etc.

INDEX FILE 3-11-A MOCK TURTLE SOUP RECIPE: Crack two small veal shanks and place in large roasting pan with a generous amount of boquet of vegetables, 2 cloves of chopped garlic, 4 whole peppers, 3 or 4 bay leaf, 6 cloves allspice, any out trimmings of raw meat and feet of any washed fowl, add enough lard or oil to keep contents from sticking to pan. Stir time to time permitting everything to get real brown. Remove from pan and put in large stock pot, rinsing pan to get all of flavor and contents for stock pot, then add ½ gallon tomatoes, and any available beef or chicken stock, fill to top with water, allow this to boil and simmer slowly for 3 or 4 hours, adding 2 chopped onions and 1 stalk of celery and some parsley roots. Skim all of the grease from the top and make a roux of same, add it back to soup and let thicken slowly until smooth, add ½ bottle catsup and ¼ bottle Worcestershire, salt and pepper, ½ cup sherry wine. Strain through Chinese strainer, garnish with sliced lamb tongue or calf’s head if available, shredded rind of lemon, some chopped parsley and chopped hard boiled egg whites upon serving.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full Service – A la carte cup or tureen Cup or tureen Cup or tureen Cup Service – Tab Silver cream soup Cup Cup Cup cup

Garnish: Quenelles size of pigeon egg

Remarks: Quenelles are made with 1 raw egg yolk, yolks of 2 hard boiled eggs thickened with enough flour to roll out, with a dash of parmesan cheese and chopped parsley worked in and a little sherry wine – salt, roll out in shape of small egg. Put some of the soup in small pot on range when boiling add egg shaped quenelles and simmer for a few minutes and add to soup. Crackers and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/8/40 INDEX FILE 3-12 RECIPE:

Mint Sauce: 2 cups of water, and 1 cup of cider vinegar, 2 cups of sugar, bring to a boil with stems from fresh mint. Boil for 5 minutes to obtain pronounced mint flavor, then strain over the leaves of mint which have been finely chopped. Set aside covered to steep, serve room temperature. Appropriate for roast leg or rack of lamb and crown roast of lamb.

Cumberland sauce: heat 1 quart of Espagnole Sauce in pot, adding two tablespoons of current jelly that has been heated to insure being dissolved, 1/8 teaspoon dry mustard dissolved, juice of 1 orange, juice of 1 lemon, adding the finely shredded rinds from orange and lemon. Let simmer until orange and lemon peels are soft. Remove from fire and add 2 tablespoons of Sherry wine. Appropriate for game or baked or roasted ham.

Yorkshire Sauce: Shred very fine the peelings from 2 oranges, parboil for 3 minutes in water and strain. Combine with 1 quart of Espagnole Sauce, 1 cup of current jelly, ½ cup of Sherry wine, the juice of 1 whole orange, and 1/8 teaspoon of powered cinnamon. Stir and simmer for 10 minutes and strain through a cloth. Add parboiled shredded orange rinds. Appropriate for roast or baked hams.

2/29/40 INDEX FILE 3-12-A PUREE MONGOLE RECIPE: Braise together with ham shank, 2 chopped carrots, 3 medium sized onions, 2 stalks celery, clove of crushed garlic, few whole peppers, 1 or 2 green peppers, until soft, add 1 ½ cups of flour for roux, 1 lb of green split peas, 1 gallon of tomatoes, or like amount fresh, and a gallon of chicken stock with 1 gallon veal or beef stock – simmer all for 2-3 hours or until split peas are thoroughly cooked. Season for taste - strain through Chinese strainer – add some finely shredded carrots which have been cooked separately in salted water and 1 cup of cooked new or canned peas.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full

Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full

Serving – A la carte Cup or tureen Cup or tureen Cup or tureen Cup

Serving – Tab Silver cream soup Cup Cup Cup cup

Garnish: Dust with chopped parsley

Remarks: Serve with bread croutons which are diced small and toasted in oven till brown. Crackers and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/8/40 INDEX FILE 3-13 PUREE OF SPLIT PEAS RECIPE: 2 lbs of green split peas 3 Carrots 3 Large stocks of celery 4 Onions 1 Ham knuckle

Braise the vegetables which have been coarsely chopped with ham knuckle and 8 whole peppers, 4 cloves, 2 bay leaves, 1 clove of garlic in a small amount of shortening until tender, then add washed split peas, and two gallons of veal or chicken stock and ½ gallon of water. Boil until peas are well done; slightly thicken with a roux of butter and flour. Season with salt and pepper, strain through Chinese strainer.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup Service – Tab Silver cream soup Cup Cup Cup cup Garnish: Bread Croutons

Remarks: For Potage St. Germaine season with dash of mace, serve with a garnish of few whole peas and Royal Custard in each cup also bread croutons. Cracker and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/8/40 INDEX FILE 3-14 PHILADELPHIA PEPPER POT RECIPE: 1 Cup diced Celery 1 Cup diced green peppers 1 cup diced onions ½ cup diced pimentos ½ cup diced cooked chicken 1 cup diced cooked tripe 1 ½ cup diced raw potatoes

Braise celery, onions and green pepper till soft in one cup chicken fat or table butter, being careful not to brown, stir in enough flour, about 1 ½ cups to make roux, allow to cook slowly 5 to 6 minutes, then add 1 ½ gallons of boiling chicken or beef stock, which has been strained through a cloth. Whip well until smooth and free of lumps, in a small bag tie a few whole peppers and 1 pepper corn, put this in and allow to boil with soup until finished, then add, after soup reaches boiling point, the new potatoes, tripe, and chicken. Season with salt and white pepper, and allow to boil gently until potatoes are done, but firm, lastly add 1 cup of cream and dash of sherry wine and the pimentos – remove spice bag and put soup in soup jar. Crush 6 or 8 whole black peppers stir in before serving.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full Portion – tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup Service – Tab Silver cream soup Cup Cup Cup cup

Garnish: May be garnished with Spaetzels, but should be listed when served. Remarks: The use of whole peppers must be carefully observed as peppers must be finely crushed and only 6 to 8 used for 2 gallons of soup. Crackers and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/8/40 INDEX FILE 3-15 CHICKEN GUMBO RECIPE: CHICKEN OKRA

Chicken Gumbo: 2 cups of minced raw ham trimmings, braised with 1 ½ cups diced green peppers in a small amount of chicken butter with 1 clove crushed garlic and 2 cups of diced onions, braise until ham is slightly tender, then add enough flour for a light roux, cook for 5 minutes then add ½ gallon chopped tomatoes and 1 cup washed raw rice and 2 gallons chicken stock and season with salt and pepper, then simmer slowly until rice is done, add 2 to 3 cups diced cooked chicken meat and 2 small cans okra. Chicken Okra: same as above, omitting roux.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full

Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full

Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup

Service – Tab Silver cream soup Cup Cup Cup cup

Garnish:

Remarks: Cracker and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/9/40 INDEX FILE 3-16

OLD FASHIONED NAVY BEANS RECIPE: 3 lb Navy Beans 2 Medium Onion 1 Cup flour 1 Carrot 1 Small stalk celery 2 Gal rich stock 1 lb Salt pork 2 Medium potatoes

Wash and clean beans add salt pork and raw ham bone, carrot, celery and 1 onion, cover with water and cook until beans are tender, remove salt pork and ham bone, and 1 Qt. of cooked beans for garnish. Pass remaining beans and vegetables through China cap and add two Gal. rich stock. Cut salt pork in ½” dices and braise in pot until crisp, add ½ cupful of onion minced fine, simmer until tender, add flour for roux, pour on pureed beans and stock, stir until smooth. Peel and cut potatoes in ½ “ cubes and add to soup together with 1 pint finely chopped canned or fresh tomatoes. Season with salt and pepper to taste, simmer until potatoes are tender and add whole beans. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full

Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full

Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup

Service – Tab Silver cream soup Cup Cup Cup cup Garnish:

Remarks: Crackers and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/9/40 INDEX FILE 3-17 CREAM OF ASPARAGUS – OR PUREE RECIPE: 1 Gal. fresh asparagus and trimmings cut fine and braised with ½ lb. finely diced salt pork and clarified chicken fat or butter, with ½ cupful each chopped onions and carrots, braise until trimmings of asparagus are slightly tender, then add enough flour to absorb the grease, cook this roux for 5 minutes, add a few whole peppers and 2 Gals. Hot chicken stock, stirring as you add stock until soup is of heavy nature, season with salt and pepper allow to simmer slowly until pronounced flavor is obtained and asparagus thoroughly done, strain through a Chinese strainer, and add some tips of fresh asparagus and water it was boiled in, making soup as heavy as rich cream – finally add 1 ½ pints hot cream in which 3 egg yolks have been added.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full

Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full

Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup

Service – Tab Silver cream soup Cup Cup Cup cup Garnish:

Remarks: Crackers and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/9/40 INDEX FILE 3-18 POTAGE PARMENTIER RECIPE: Cut up finely 3 stalks of celery, 3 medium size carrots, 2 small cloves of crushed garlic and stems from 2 bunches of parsley, braise all in enough butter or lard with a ham bone, stirring frequently to avoid sticking or burning, when vegetables are soft add enough flour to just take up the grease the vegetables have been braised in, adding 1 Qt. sliced raw potatoes and 1 Gal. veal or chicken stock, season with celery salt, salt and white pepper for taste, add 2 bay leaves and allow to simmer slowly until all vegetables are thoroughly cooked, strain through a Chinese strainer mashing everything well as you strain, obtaining a good puree. Dice finely 2 leeks and sauté in butter until soft, remove as much grease from leeks as you can then put into soup.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full

Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full

Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup

Service – Tab Silver cream soup Cup Cup Cup cup

Garnish:

Remarks: Crackers and butter service Bouillon cup covers and silver cream soup cup covers to be used for all service

1/9/40 INDEX FILE 3-19

ONION SOUP AU GRATIN RECIPE: Sauté in clarified butter 1 quart of finely shredded raw yellow onions until tender not brown. Drain off excess butter and add 2 gallons of consommé simmer for 10 minutes, taste for seasoning. Remove from fire and place in soup jar. Serve very hot with 1 cheese crouton in each cup or 2 croutons in tureen or casserole. Cheese Croutons: Cut bread in circular pieces ¼” thick, 1 ½” in diameter, brown in oven on both sides and spread with butter and grated cheese, return to oven and again toast slightly to melt cheese.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full

Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full

Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup

Service – Tab Silver cream soup Cup Cup Cup cup

Garnish:

Remarks: Crackers and butter service. Bouillon cup covers and silver cream covers to be used for all service.

1/9/40 INDEX FILE 3-20

GIBLET SOUP AL’ ANGLAISE RECIPE: After cutting all tough membranes out of gizzards, cut cooked turkey or chicken gizzards in small dices. Also dice small carrots, turnip, celery and onion making 2 cupfuls. Add 1/3 lb. washed barley and braise until vegetables are soft, add enough flour to absorb grease. Add two quarts of chicken or turkey stock, season with salt and white pepper and teaspoonful of Worcestershire sauce and cook until vegetables and barley are tender.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full

Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full

Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup

Service – Tab Silver cream soup Cup Cup Cup cup

Garnish:

Remarks: Cracker and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/9/40 INDEX FILE 3-21 LOBSTER, SHRIMP, CRAB, BISQUE OF CRAB RECIPE: Braise 4 to 5 onions and full cup of salt pork which has been diced small, in 2 cups butter, until pork is slightly brown, add enough flour to absorb the shortening, dash of red pepper and salt, cook this roux for 5 minutes, then add 1 gal. stock made from the lobster shells and like amount of chicken stock, which has been placed on range to boil before adding to roux. Stir well and simmer slowly for 10 minutes. Soup to be as heavy as rich cream when finished. Garnish with meat of shell fish cut into ¼” dice and add beaten yolks of 3 eggs and 2 cups of cream, juice of ½ lemon and tablespoon Sherry wine.

Recipe for Crouton Soufflé: ½ cup water – ½ cup butter – 1 cup flour – 3 eggs Boil water and butter together, when boiling stir in flour and mix well, add eggs, one at a time beating well. Drop batter through paper or pastry bag onto greased baking sheet. Croutons to be about ¼” in diameter. Bake in medium oven until crisp. Serve 4 to 5 in each portion of soup. Store in dry locker. Streamliner Standard D.C. Coffee Shop Challenger Portion - A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup Service – Tab Silver cream soup Cup Cup Cup cup Garnish:

Remarks: Never use the term Bisque except for soup made of shell fish. Crackers and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/9/40 INDEX FILE 3-22 PUREE JACKSON RECIPE:

Braise 1 cup chopped onions, 2 stalks of celery chopped fine, with small ham bone, ¼ lb. piece of salt pork and ½ cup of butter, few whole peppers, until soft, add ½ cup flour for light roux, cook 10 minutes. Then add 2 gals. Of uncolored clear stock and 3 lbs. fresh cut raw potatoes, cook until ham and salt pork flavor is quite pronounced and potatoes have boiled to pieces, remove salt pork and ham bone and strain. Dice salt pork into ¼” squares and brown crisp. Drain off grease and add salt pork to soup and simmer slowly for 20 minutes. Season with salt and white pepper, lastly add 3 cups hot cream when ready for service.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full ¾ full ¾ full

Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full

Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup

Service – Tab Silver cream soup Cup Cup Cup cup

Garnish: Bread croutons added when ladled into cup or tureen.

Remarks: Bouillon cup covers and silver cream cup covers to be used for all service.

1/9/40 INDEX FILE 3-23 CREAM OF FRESH OYSTERS RECIPE:

Bring to boil 1 quart of oysters, when boiling point is reached, skim and remove oysters. Take ½ cup of finely minced onions and ½ cup of finely diced celery and braise with ½ cup of butter, braise until celery and onions are soft, add ½ cup flour to make roux, cook 5 for minutes. Strain broth from oysters into roux, adding 1 quart of clear chicken stock and 2 quarts of hot milk. Stir constantly with egg whip, and have soup consistency of rich cream. Cut oysters in halves and add to soup. Season with celery salt, salt and white pepper.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cup or tureen Cup or tureen Cup or tureen Cup ¾ full ¾ full

Portion – Tab Silver cream soup Cup 2/3 full Cup 2/3 full Cup 2/3 full cup 2/3 full

Service – A la carte Cup or tureen Cup or tureen Cup or tureen Cup

Service – Tab Silver cream soup Cup Cup Cup cup

Garnish: Serve with bread croutons.

Remarks: Crackers and butter service. Bouillon cup covers and silver cream cup covers to be used for all service.

1/12/40 INDEX FILE 3-24 FISH

Fish are the most perishable article of food handled by the dining cars, they are liable to spoil quickly if not handled properly, and more likely to cause dissatisfaction if not served properly. They necessarily require care in storing and never attempt to serve at any time fish where might be the least doubt in the judgment of the Chef as to their condition. In making up the menu, the listing of fish items is of the utmost importance. Passengers are liable to be suspicious of any fish listed, which is masked with heavy sauces, or sauces which they know nothing of. Therefore more success will be had in disposing of fish supply if they are listed with simple and appropriate sauce as possible. Serve fried, baked, broiled, or boiled. Appropriate sauce for broiled fish is Meuniere , hot or cold Maitre D’ Hotel, Montpelier, Lobster, Anchovy, Lemon, Parsley butters, Béarnaise Sauce etc. Appropriate sauces for boiled fish: Egg sauce, Normande, Mustard, Parsley, Hollandaise, or Cardinal etc. Appropriate sauces for fried fish: Au Beurre Noir, Meuniere, Aux Fine Herbs, Tartar, Parsley, Tomato, Lemon Butter, Ravigote, Remoulade, etc. Appropriate sauces for baked fish: Spanish, Creole, Italienne, Portugaiso, Tomato, Fine Herbs, Frananciere, Indienne, Provencale, etc. For Au Gratin cover fish with rich cream sauce, sprinkle with grated American Cheese, a little cracker crumbs, dust with paprika, and dot with melted butter. For cold boiled fish appropriate sauces should be: Mayonnaise, Tartare, Ravigote, Remoulade, etc. All fish must be thoroughly cleaned as soon as received on the car, washed thoroughly, scaled if necessary, and clean out black blood streak along backbone, sprinkle salt along backbone, wrap in meat cloth provided for this purpose. Cover with cracked ice, and store in fish box. Never lay skin side of fish on broiler first. Remove backbone and ribs and fins and cut fish in order sizes as per portion listed in instructions. Do not dip or roll in cracker meal, instead dip in oil or butter, dust with paprika, season with salt and white pepper and broil over clear fire. When individual fish are broiled, such as Black Bass, Brook trout or any order size fish, serve whole. Do not dip or roll in cracker meal, instead dip in oil or butter, dust with paprika and place on hand broiler, season with salt and white pepper and cook over clear fire. In frying order sized fish, remove fins and score well on each side to aid in cooking, except Mountain Trout, season with salt and white pepper. Roll in flour and dust with paprika, fry slowly in shallow lard or droppings from beef suet. Dress with melted butter when served. In frying pan, cut in order sizes as per portion listed in instructions, season with salt and pepper, roll in flour, egg wash and back into potato flour, fry in shallow lard or drippings from beef suet. Dress with melted butter, when served sprinkle with parsley. All individual fish to be scored except Mountain Trout.

(Cont’d on next page.)

INDEX FILE 4-0-1

FISH – (CONT’D)

In baking remove skin of heavy fish and roll in lard and place skinned side down in baking pan. Season with salt and white pepper and dust with paprika, bake fish one-half done then cover fish with sauce designated on menu. Never bake fish plain and remove from pan to platter or dinner plate, and serve covered with sauce from Bain Marie, as fish is liable to be dry and tasteless. Keep moist at all times and serve from pan, with sauce in which fish is baked, poured around. When poaching or broiling fish, prepare Court Bouillon for cooking. Place in pot or pan 1 diced carrot, 1 diced small onion, 4 cloves, 4 all spice, 4 whole peppers, 1 bay leaf, juice of 1 lemon. Fill pot or pan ½ full of water. Salt to taste. Boil until flavor of spices and vegetables have blended before putting in fish. Do not cover pot or pan or boil violently. When preparing sauce for boiled fish utilize stock in which it has been boiled. All leftover fish may be served cold or used in salads, fish cutlets or flaked Au Gratin. Brook Trout must be cleaned thoroughly, using care in removing entrails not to tear fish. Place fish in container with perforated bottom and tight cover and store in one corner of fish compartment or dresser ice box. Under no circumstances are Brook Trout to be placed in cloth or sack and stored in ice in that manner.

A LA CARTE SAUCES, SERVED WITH FISH AND MEAT ITEMS

Mayonnaise or Mustard sauce, Jelly for meat, Tartare Sauce etc. Béarnaise, Bordelaise, Mushrooms, Spanish, Tomato, or Mint sauces etc. These sauces should be served in sauce boat ¼” from top on all diners carrying this equipment. On Challenger diners service to be two tablespoonfuls in small grapefruit dish, no underliner necessary.

2/19/40 INDEX FILE 4-0-2 MOUNTAIN TROUT RECIPE:

Trout to be washed, cleaned and dried on towel. Care should be taken to remove insides of fish along backbone. Season with salt, paprika and white pepper. Roll in potato meal, fry in a mixture of ½ lard and ½ clarified butter. Fry slowly to a golden brown on each side. Care being taken to avoid burning butter in which fried.

Broiled Mountain trout are served only on request and after cleaning and seasoning fish to be rolled in oil or clarified butter only, using no potato meal. Place on broiler and brown over clear fire. Dress with melted butter when serving.

Sauce Meuniere. This is a common and appropriate listing with Mountain Trout, and is prepared as follows. Remove fish from pan in which cooked, and to browned butter left in pan, add juice of ½ lemon, ½ teaspoon freshly chopped parsley, pour over fish while hot. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1 lge. Or 2 sm. 1 lge. Or 2 sm. 1 lge. Or 2 sm. ---

Portion - Tab “ “ “ “ “ “ “ “ “ ---

Service – A la carte Dinner plate On mod. Silver On mod. Silver --- platter, hot dinner platter, hot dinner plate for service plate for service

Service – Tab Dinner plate “ “ “ “ “ “ ---

Garnish: 1/8 lemon cut from stem to blossom end and parsley garnish on all trout orders. Serve one strip of bacon and liberal garnish of Julienne Potatoes with all A la carte orders.

Remarks:

2/19/40 INDEX FILE 4-1 OYSTERS – FRIED or BOILED RECIPE:

Fried – Six large oysters, season with salt and pepper, roll in potato meal and shake well, then in egg wash and back into potato meal. Do not press the breaded oysters hard between hands. Fry in pan in shallow grease. Always serve fried oysters on toast, dress with melted butter and serve hot.

Broiled – Six large oysters, roll in potato meal, season with salt and pepper. Dip in oil or butter, place on hand broiler and broil over clear fire until golden brown. Serve on toast, pour over some melted butter.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 6 to portion 6 to portion 6 to portion 6 to portion

Portion – Tab 4 to portion 4 to portion 4 to portion ---

Service – A la carte Dinner plate Med. Platter Med. Platter Hot dinner plate

Service – Tab Dinner plate Med. Platter Med. Platter ---

Garnish: With parsley and one quarter lemon.

Remarks: Oysters should be served on one piece toast, cut in two triangles. Tomato catsup to accompany as condiment. Hot dinner plate for service when platters used.

2/17/40 INDEX FILE 4-2 OYSTERS – MILK STEW RECIPE: OYSTERS – CREAM STEW

Milk Stew – Six oysters to portion placed in stew pan with little liquor. Simmer until edges curl, skim and add boiling milk and piece of butter. Season with white pepper and salt and serve hot, VERY HOT.

Cream Stew – Prepare same as Milk except use CREAM instead of Milk.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 6 to portion 6 to portion 6 to portion 6 to portion

Service – A la carte Tureen with silver Tureen. Hot soup Tureen. Hot soup Tureen. Soup plate soup cup, underlined plate on dinner plate on dinner or coupe soup on with tea plate plate for service plate for service dinner plate for service. Garnish:

Remarks: Ladle in soup plate for service, standard, coffee shop, and Challenger diners. Ladle alongside of soup cup for Streamliner diners. Four double flake crackers or eight square crackers. Butter service.

2/17/40 INDEX FILE 4-3 OYSTERS – PEPPER PAN ROAST RECIPE: Select six large oysters. Sauté in butter with a little liquor of oysters, adding finely diced green peppers and one finely diced pimiento. Season with salt and pepper, dash of paprika, teaspoon Worcestershire Sauce, ¼ cup consommé, juice of ¼ lemon, cook till green peppers are tender. Serve on crouton of toast in shirred egg dish and one broiled strip of bacon over top.

For Olympia oysters pan roast, same recipe as above, except use 24 Olympia oysters.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 6 Counts 6 Counts 6 Oysters 6 Oysters 24 Olympias 24 Olympias 24 Olympias 24 Olympias

Portion – Tab 4 Counts 4 Counts 4 Oysters 4 Oysters 18 Olympias 18 Olympias 18 Olympias 12 Olympias

Service – A la carte Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish on tea plate on tea plate on tea plate on tea plate

Service – Tab Same Same Same Same

Garnish: With small toast points moistened and dipped in chopped parsley around edge of shirred egg dish.

Remarks: Hot dinner plate for service. Catsup and Worcestershire Sauce to accompany.

2/17/40 INDEX FILE 4-4

PREPARATION and SERVICE of CRACKED CRAB

To properly prepare a hard shell crab for service, the following details should be carefully and strictly observed.

Remove the top hard shell and gills of the crab with the hands and wash the body of the crab thoroughly, remove the crab coral and stomach from various cavities. When the crab is thoroughly cleaned, break legs and claws from the body with hands, do not use knife or cleaver. After the legs and claws have been removed from the body, trim the round shell edges from the legs, claws and body by means of a sharp knife. Next break the body of the cleaned crab lengthwise into two half crab portions with the hands. Do not use knife. You will note each half of the crab body shows four separate cells and these cells should be separated with two hands and not cut or chopped. You will find the cells will readily separate and when so served offer the guest a ready medium for holding and easily removing the crab meat there from. This will eliminate the disagreeable feature of having small pieces of the crab shell mixed with the clean crabmeat, which will invariably happen if the cells of the crab body are cut in any manner with knife or cleaver.

In cracking the legs and claws, care should be used by striking the leg or claw sharply on the narrow edge of the leg or claw, instead of the flat side, preferably by using a wooden pestle rather than the back of a kitchen knife or a cleaver, and carefully removing part of the shell from the legs and claws to insure easy removal of the meat without having small pieces of shell crushed into the tender crabmeat.

When serving, place the body cells of the crab, prepared above, in the center of a cold medium platter on a bed of lettuce with legs and claws neatly arranged on each end of the platter.

Garnish platter with quarters of lemon and serve mayonnaise dressing separately in sauce boat. Half crab portion. Cold dinner plate for service. Oyster fork and finger bowl, crackers and butter service to accompany.

2/19/40 INDEX FILE 4-5 SHAD ROE BROILED RECIPE: SHAD ROE FRIED

Do not parboil Shad Roe. In order to prevent eggs from bursting, place in covered pan in oven for a few minutes. For boiling, dip in oil or butter and dust with paprika and place on hand oyster broiler and broil over clear hot fire until thoroughly done.

For Fried: Roll in flour and fry slowly in clear shallow lard until thoroughly done.

A set of Shad Roe consists of two Roe. When large, 1 Roe is sufficient portion. When small, full set to be served.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½ of a large set ½ of a large set ½ of a large set --- or 1 whole sm. Set or 1 whole sm. Set or 1 whole sm. Set

Portion – Tab “ “ “ “ “ “ “ “ “ ---

Service – A la carte On dinner plate Medium platter Medium platter ---

Service – Tab “ “ “ “ “ “ “ “ “ ---

Garnish: Dress with melted butter. 1 strip of broiled bacon, ¼ lemon cut from stem to blossom end. Sprig of parsley. Worcestershire Sauce and catsup as condiments.

Remarks: Hot dinner plate for service when platters are used.

2/20/40 INDEX FILE 4-6 CRAB MEAT AU GRATIN RECIPE:

Carefully pick over and remove any shell particles from crab, place into a well buttered shirred egg dish and cover with rich cream sauce which has 1 tablespoon of very finely chopped mushrooms raised into a roux for cream sauce. Dust with cracker crumbs and paprika, sprinkle with grated American Cheese over top, and dot with butter, and bake until thoroughly heated and well browned on top.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½# well filled ½# well filled ½ # well filled --- Shirred egg dish Shirred egg dish Shirred egg dish

Portion – Tab 1/3# - 2 basting 1/3# - 2 basting 1/3# - 2 basting --- spoonfuls spoonfuls spoonfuls

Service- A la carte Shirred egg dish Shirred egg dish Shirred egg dish --- on tea plate on tea plate on tea plate

Service – Tab “ “ “ “ “ “ “ “ “ ---

Garnish: Dress with melted butter.

Remarks: Terms: ½# A la carte, 1/3# Select Meals as listed is portion allowance based on raw weight issued by commissaries. Hot dinner plate for service.

2/20/40 INDEX FILE 4-7 COD FISH CAKES RECIPE:

Rib fine, freshened salt cod fish, free from bones and mix with fresh rice potatoes, in the portion of 2/3 cod fish to 1/3 potatoes, season with white pepper and a few grains of nutmeg and the yolks of 3 eggs. Mild out in patty forms 3” in diameter and ¾ “ thick, score with knife lightly and roll in flour. For set meals or select meals mold patties 2 ½” in diameter and ¾” thick. Fry in shallow hot lard until brown. Place on bed of 1 basting spoonful of cream sauce and garnish with 2 strips of bacon for A la carte and 1 strip of bacon for Set or Select meals.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1/3# 2 patties and 1/3# 2 patties and 1/3# 2 patties and ¼# 2 patties and 2 strips of bacon 2 strips of bacon 2 strips of bacon 1 strip of bacon

Portion – Tab ¼# 2 patties and ¼# 2 patties and ¼# 2 patties and ¼# 2 patties and 1 strip of bacon 1 strip of bacon 1 strip of bacon 1 strip of bacon

Service- A la carte On dinner plate Medium platter Medium platter On dinner plate

Service – Tab “ “ “ “ “ “ “ “ “ “ “ “

Garnish: Dress with melted butter, sprinkle with chopped parsley and 1 sprig of parsley for garnish.

Remarks: Terms: 1/3# A la carte, ¼# Select or Challenger meals as listed is portion allowance based on raw weight issued by commissaries. Hot dinner plate for service where platters used.

2/20/40 INDEX FILE 4-8 PLANKED FISH RECIPE: After cleaning and washing fish, cut through center of fish from head to tail. Remove skin and all bones. Cut in order size portions. Never broil fish for planking, sauté in pan in butter until done on one side, place on plank, cooked side up, finish in oven with border of Duchesse Potatoes around fish. Use only heaviest cuts of fish for planking, except when using Brook Trout, or Black Bass, then use the largest fish available.

Duchesse Potatoes: Into a quart of regular mashed potatoes work in with egg whip 3 egg yolks to a pronounced yellow. Use a pastry bag with medium star tube, and make border around plank with this mixture.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# ¾# ¾# ---

Portion – Tab ½# ½# ½# ---

Service – A la carte Medium plank on Medium plank on Medium plank on --- medium platter medium platter medium platter

Service – Tab “ “ “ “ “ “ “ “ “ ---

Garnish: Maitre D’Hotel – Butter, sprig of parsley, ¼ lemon – Hot dinner plate for service.

Remarks: Terms: ¾# A la carte, ½# Select Meals as listed, is portion allowance based on raw weight issued by commissaries.

2/20/40 INDEX FILE 4-9 SALT CODFISH RECIPE: All salt fish should be soaked overnight before cooking. After soaking, pour off water, break in small pieces and parboil at least twice in cold water, remove all bones. CREAMED CODFISH After preparing as above, mix in rich cream sauce and add ¼” diced potatoes in the portion of 2 parts codfish and 1 part potato. Season only with white pepper.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1/3# silver soup 1/3# sm. Casserole 1/3# sm. Casserole ¼# meat pie dish cup, ½ full ¾ full ¾ full ¾ full

Portion – Tab ¼# silver soup ¼# meat pie dish ¼# meat pie dish ¼# ½ basting spoon cup, ½ full ¾ full ¾ full on toast

Service – A la carte Silver cream soup Sm. Casserole and Sm. Casserole and Meat pie dish on cup on tea plate cover on 9” sm. Cover on 9” sm. Tea plate platter platter

Service – Tab “ “ “ Meat pie dish on Meat pie dish on On toast on dinner tea plate tea plate plate

Garnish: Dress with melted butter when served. Two thin slices of toast cut triangular, served under napkin on tea plate on all services except Challenger set meals.

Remarks: Hot dinner plate for service. Terms: 1/3# A la carte, ¼# Select or Challenger Meals as listed, is portion allowance based on raw weight issued by commissaries.

2/20/40 INDEX FILE 4-10 FINNAN HADDIE - CREAMED, DELMONICO,AU GRATIN, STEAMED RECIPE: Creamed Finnan Haddie: Flake contents of jar of Finnan Haddie, being sure all skin and bones are removed, use one cup of cream sauce into which 1 egg yolk has been beaten for each individual jar of Finnan Haddie. Season with white pepper. Delmonico: Same as above using one thinly sliced hard boiled egg instead of egg yolk. Au Gratin: Prepare as for Creamed Finnan Haddie, omit egg yolk using only ½ cup of cream sauce, place in shirred egg dish, dust top with paprika, grated American Cheese and cracker meal. Dot with butter. Brown in oven and serve very hot in shirred egg dish underlined with tea plate for service, except Challenger Set Meal, which should be 1 ½ basting spoonful on toast on dinner plate. Steamed: Heat individual jar of Finnan Haddie, in boiling water, or cut portion from filet, steam thoroughly or boil in clear water until meat and bones separate easily. Contents of individual jar, carefully removed and remaining intact in shape of the glass container. When served Club Style, serve plain with steamed potato about 1/3# cut in half. Dress with melted butter and freshly chopped parsley, ¼ lemon cut from stem to blossom end and sprig of parsley as garnish. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½# ½# ½# ¼# Portion – Tab ½# ½# ½# ¼#

Service – A la carte / Creamed, Delmonico Silver cream soup sm. Casserole ¾ sm. Casserole ¾ Meat pie dish cup full on 9” platter full on 9” platter ½ full on tea plate / Steamed On dinner plate Medium platter Medium platter On dinner plate

Service – Tab / Creamed, Delmonico Silver cream soup Meat pie dish ¾ full Meat pie dish ¾ full On toast on cup on tea plate on tea plate dinner plate / Steamed On dinner plate Med. Platter On dinner plate on dinner plate

Garnish: Creamed and Delmonico: Sprinkle with freshly chopped parsley, two pieces of thin dry toast cut triangular in napkin on all service, except Challenger Set Meals. Remarks: Terms: ½# A la carte, ¼# Select or Challenger Meals as listed is portion allowance based on raw weight issued by commissaries. Where casseroles and platters are used, hot dinner plate to accompany.

2/20/40 INDEX FILE 4-11 JUMBO FROG SADDLES RECIPE: GREEN FROG LEGS (MEDIUM SIZE)

Wash and skin, cut off forequarters above saddles, roll in flour, egg wash and back into flour. Fry slowly in lard or clear beef suet until tender, then drain off grease and finish with clarified butter.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 6 Frogs legs 6 Frogs legs 6 Frogs legs 6 Frogs legs 2 Jumbo 2 Jumbo 2 Jumbo 2 Jumbo

Portion – Tab 4 Frogs legs 4 frogs legs 4 Frogs legs 4 Frogs legs 1 Jumbo 1 Jumbo 1 Jumbo 1 Jumbo

Service – A la carte Dinner plate Med. Platter Med. Platter Dinner plate

Service – Tab Dinner plate Med. Platter Dinner plate Dinner plate

Garnish: On a piece of toast cut in triangles. Dress with melted butter, Tartare, Remoulade or Maitre D’Hotel Sauce, ¼ lemon and parsley.

Remarks: Hot dinner plate for service where platters are used.

2/20/40 INDEX FILE 4-12 SALT MACKEREL RECIPE:

When ordered place in clean medium sized dairy pan skin side up, cover with cold water and bring to boil and boil for 1 to 2 minutes, wash thoroughly, and repeat above method three times, then finish in cold milk and when boiling point is reached remove from pan with skimmer, strip off backbone and discolored skin from belly carefully.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1 Mackerel or 1 Mackerel or 1 Mackerel or 1 Mackerel or order size filet order size filet order size filet order size filet

Portion – Tab “ “ “ “ “ “ “ “ “ “ “ “

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate “ “ “ Dinner plate “ “ “

Garnish: Thoroughly heated steamed medium potato 1/3# - Sprig of parsley, 1/6” lemon and drawn butter in sauce boat.

Remarks: If potato is lightly dusted with paprika after being buttered and fish dusted with chopped parsley will add much to the appearance.

Hot dinner plate for service where platters are used.

2/20/40 INDEX FILE 4-13

STEAMED CLAMS RECIPE:

Wash and clean in cold water, 7 Eastern or 12 West Coast Clams placed in sauce pan with little coca water, season with a little salt, cover pan and steam, when clams shells appear slightly open, remove from pan and serve on a folded napkin on a medium platter, just as they are removed from the sauce pan. Do not remove any part of the shell. Strain liquor into a A.D. cup, underlined with A.D. saucer and serve. Also serve melted butter on side in sauce boat, together with oyster folk.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 7 Eastern 7 Eastern 7 Eastern 7 Eastern 12 Western 12 Western 12 Western 12 Western

Portion – Tab 5 Eastern 5 Eastern 5 Eastern 5 Eastern 8 Western 8 Western 8 Western 8 Western

Service – A la carte Dinner plate Platter (Med.) Platter (Med.) Dinner plate

Service – Tab Dinner plate Platter (Med.) Platter (Med.) Dinner plate

Garnish: Melted butter in sauce boat. Crackers and butter service. Hot dinner plate for service where platters are used.

2/20/40 INDEX FILE 4-14 BLACK BASS FRESH MACKEREL SMELTS RECIPE: Black Bass – Broiled: Scale fish, remove fins and score well on each side to aid in cooking. Season well with salt and white pepper, dip in oil or butter, dust with paprika and place on hand broiler and broil over clear fire until thoroughly done. Black Bass – Fired: Same as above in preparation, then roll in flour and fry slowly in shallow lard until thoroughly done. Fresh Mackerel – Broiled: Prepare individual order size as black bass, score, season and dip in oil or butter and place on hand broiler and broil until done. If extra large, fillet into order size and broil. Fresh Mackerel – Baked: (Whole) Score and place in greased pan, season and bake partially, then add sauce to fish that is listed on menu and bake until done. Smelts: Wash thoroughly and roll in flour, then into egg wash and back into flour and fry slowly in shallow lard until done.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte (Bass & Mackerel) 1 Ind. or ¾# portion Same Same 1 Ind. or ½# portion (Smelts) ¾# - 6 to 8 Same Same ½# - 4 to 6

Portion – Tab (Bass & Mackerel) 1 Ind. or ½# portion Same Same 1 Ind. or 1/3# portion (Smelts) ½# - 4 to 6 Same Same ½# - 4 to 6

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Garnish: Dress fried or broiled fish with melted butter, ¼ lemon, cut from blossom end to stem end, sprig of parsley.

Remarks: Hot dinner plate for service where platters are used.

2/21/40 INDEX FILE 4-15 DEVILED CRAB ( 1 Med. Sized Crab) RECIPE:

Flake crabmeat, removing all shell and particles and mix with yolks of three hard boiled eggs that have been put through a sieve, ½ tablespoonful each of French Mustard, and English Mustard, Worcestershire Sauce, salt and pepper and one cut of butter, ½ teaspoonful onion juice, 1 basting spoonful of cream sauce. Place the mixture back into a large shell which has been thoroughly cleaned and reserved for this purpose. Dust with bread crumbs and dot with butter. Place in hot oven until thoroughly heated and browned.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 1/3 well filled shell Same Same ---

Portion – Tab ¼ “ “ sm. shell Same Same ---

Service – A la carte 9” small platter Same Same ---

Service – Tab Hot tea plate Same Same ---

Garnish: Dress with melted butter when served. Fresh made Julienne potatoes appropriate for this service, served in folded napkin on tea plate.

Terms: 1/3# a la carte, ¼# Select Meals as listed is portion allowance based on raw weight issued by Commissary. Hot dinner plate for service.

2/21/40 INDEX FILE 4-16 CRABMEAT, SHRIMP, SCALLOPS or LOBSTER RECIPE: SAUTE, CREOLE, or WITH GREEN PEPPERS Lobster and crabmeat to be cut in ½” pieces. Shrimp to be left whole. Scallops, if large, to be cut in two pieces, cut against grain and broiled in slightly salted water.

With Green Peppers: ¼ cup of diced green peppers to each cup of meat, sauté the green peppers and meat in clarified butter until peppers are done, add ½ cup tomato sauce to each cup of meat, simmer for 30 minutes. Creole: Sauté meat in clarified butter until done, add one cup Creole Sauce to each cup of meat, simmer for 30 minutes.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Silver cream soup Casserole ¾ full Casserole ¾ full 2 basting spoonfuls cup ¾ full

Portion – Tab Silver cream soup Meat pie dish Meat pie dish 1 basting spoonful cup 2/3 full ¾ full ¾ full

Service – A la carte Silver cream soup Meat pie dish Meat pie dish on toast on dinner cup on tea plate on tea plate on tea plate plate

Service – Tab Silver cream soup Meat pie dish Meat pie dish on toast on dinner cup on tea plate on tea plate on tea plate plate

Garnish: Sprinkle with freshly chopped parsley.

Remarks: Hot dinner plate for service.

2/21/40 INDEX FILE 4-17 CRABMEAT, SHRIMP, SCALLOPS, LOBSTER RECIPE: NEWBURG OR CURRIED

Newburg: Lobster and crabmeat to be cut in ½” pieces, Shrimp to be left whole. If scallops are large cut in two pieces, cutting against the grain and boil slightly salted water. Sauté in butter for two minutes, then add 1 cup of hot cream. Beat yolks of 3 eggs slightly and pour into cream shaking and moving pot as you pour, season with a few grains of nutmeg, salt and pepper, lastly add a dash of Sherry Wine and allow all to get thoroughly hot over slow fire. Do not boil after adding yolks and wine.

Curried: Add ½ teaspoonful curry powder for each pound, when sautéing, use well seasoned veloute sauce instead of cream, eggs yolks and Sherry wine.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Cream soup dish Casserole ¾ full Casserole ¾ full 2 basting spoonfuls ¾ full

Portion – Tab Cream soup dish Meat pie dish Meat pie dish 1 basting spoonful 2/3 full ¾ full ¾ full

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole on On toast on dinner dish on tea plate china nine china nine plate

Service – Tab Silver cream soup Meat pie dish on Meat pie dish on On toast on dinner dish on tea plate tea plate tea plate plate

Garnish: Two thin slices of triangular cut toast in napkin on tea plate. Dinner plate for service.

Remarks:

2/21/40 INDEX FILE 4-18 BROCHETTE of OYSTERS, LOBSTER RECIPE:

Slice boiled lobster tail meat 1/8 inch thick. Place on skewer with alternate slices of bacon, ¼ inch strip of cooked fresh mushroom. Repeat the above until skewer is filled. Place in a pie tin or frying pan and season with a little salt, fresh bread crumbs and melted butter. Bake in a hot oven until thoroughly hot and golden brown.

Prepare oysters en brochette same as above, except substituting six large oysters for lobster meat.

Streamliner Standard D.C Coffee Shop Challenger Portion – A la carte Six oysters Same Same --- 6 slices lobster tail Same Same ---

Portion – Tab Four oysters Same Same --- 4 slices lobster tail Same Same ---

Service – A la carte Dinner plate Med. Platter Med. Platter ---

Service – Tab Same Same Dinner plate ---

Garnish: Placed on triangular cut cost, then remove skewer and pour Maitre D’Hotel butter over, parsley, ¼ lemon. A la carte orders to be garnished with Saratoga chips or freshly made Julienne potatoes. Hot dinner plate for service, where platters are used.

2/21/40 INDEX FILE 4-19 SARDINES RECIPE:

Grilled: Contents of individual can to be placed on oyster broiler, dust with little paprika browned and served on one piece of toast, cut diagonally. Heat oils from can and pour over sardines. Hot dinner plate for service.

Cold: Individual can to portion. Serve full contents of can on lettuce leaf on nine inch small platter, two slices of dill pickle. Oyster fork and cold dinner plate for A la carte service, Standard and Coffee Shop diners. For Streamliner, a cold tea plate for service A la carte and Select Meal service.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Ind. Can Ind. Can Ind. Can Ind. Can

Portion – Tab “ “ “ “ “ “ “ “

Service – A la carte Grilled: Dinner plate Med. Silver platter Med. Silver platter Dinner plate Cold: 9” sm. platter 9” sm. platter 9” sm. platter Dinner plate

Service – Tab Grilled: Dinner plate Med. Silver platter Med. Silver platter Dinner plate Cold 9” sm. platter 9” sm. platter, tea 9” sm. platter tea Dinner plate plate for service plate for service

Garnish: ¼ lemon cut from blossom end to stem end, sprig of parsley. Liberal garniture of Saratoga Chips or freshly made Julienne potatoes on A la carte when grilled.

Remarks:

2/21/40 INDEX FILE 4-20 COLD LOBSTER, BROILED LIVE LOBSTER RECIPE: (1 ¼ # Size Whole)

Wash and split lobster from head to tail through middle of back. Remove stomach and body intestines. Wash thoroughly. Remove claws and crack same. Butter lobster and place on clean hand wire broiler and broil slowly until shell is red and meat is loose from shell and tender but firm including claws.

Oyster fork and hot dinner plate for service except Streamliner where dinner plate only is used.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 1 ¼# lobster Same Same ---

Portion – Tab ½ of lobster Same Same ---

Service – A la carte On dinner plate Lge. Silver platter Lge. Silver platter ---

Service – Tab On dinner plate Med. Silver platter Med. Silver platter ---

Garnish: Fresh made Julienne potatoes, sprig of parsley, ¼ lemon cut from blossom end to stem end, hot Chili sauce and drawn butter in sauce boat.

Remarks: For cold – on lettuce leaf. Same service omitting Chili sauce and butter, Tartare sauce or Mayonnaise instead. Oyster fork and cold dinner plate for service except Streamliner, when dinner plate only is used. Boil instead of broiling, in boiling water and lemon juice.

2/21/40 INDEX FILE 4-21 CRAB - BARBECUED RECIPE:

One half cracked and cleaned heated crab, neatly arranged in single salad bowl. Crush and dice fine ¼ clove of garlic with a little salt, sprinkle directly over crab. Pour boiling hot ½ cup or one soup ladle of sauce over crab. Cover and set in oven to become steamy hot.

SAUCE: 1 cup soy sauce, 1 cup clear consommé, 2 cups clear roast beef Au Jus or beef bouillon made with extract of beef, ½ teaspoon Worcestershire Sauce, 2 drops Tabasco Sauce. No salt necessary.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ½ crab ½ crab ------

Portion – Tab ½ crab ½ crab ------

Service – A la carte Silver cream soup Sgl. Salad bowl ------cup

Service – Tab Same Same ------

Garnish: Serve covered with silver cake cover on Standard diner and silver soup cover on Streamliners, with separate sauce boat of the hot barbecue sauce poured from the salad bowl in which the crab was steamed. Hot dinner plate for service.

2/21/40 INDEX FILE 4-22

SOFT SHELL CRABS RECIPE:

Remove sand flipper. Wash out cavity good in cold water. Dip in heavy wash of egg and cream, then in flour, again wash and allow as much of wash to run off as you can by holding crab over pan of wash, then place into a pan of 50% butter and lard. Cook until brown. Drain and serve with Tartar or Remoulade sauce.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2 large 2 large 2 large ---

Portion – Tab 2 small 2 small 2 small ---

Service – A la carte On dinner plate Med. Platter Med. Platter ---

Service – Tab Same Same Dinner plate ---

Garnish: Dress with melted butter. Tartar or Remoulade sauce, sprig of parsley and ¼ lemon, cut from blossom end to stem end. Sauce served in sauce boat.

Remarks: Hot dinner plate for service, when served on platter.

2/21/40 INDEX FILE 4-23

SCALLOPS RECIPE:

Often scallops received are very large. In this case they should be cut in half, cut crosswise against the grain. Roll in flour, then egg wash, then back into cracker meal. Heat lard in frying pan very hot. Drop scallops in hot fat. Brown quickly and reduce heat and cook until scallops are thoroughly done.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ½ Pt. (8 to 10) Same Same ---

Portion – Tab 1/3 Pt. (6 to 8) Same Same ---

Service – A la carte On dinner plate Med. Platter Med. Platter ---

Service – Tab Same Same Dinner plate ---

Garnish: Dress with melted butter. On triangular cut toast, ¼ lemon cut from blossom end to stem end, parsley, tartar, Remoulade, Ravigote or Chili Sauce served in sauce boat. Hot dinner plate for service when served on platter.

Remarks:

2/21/40 INDEX FILE 4-24

STEAMED BARBEQUED BLACK COD RECIPE:

Place portion of fish as received in small dairy pan. Add two tablespoonfuls melted butter and small ladle of chicken or veal stock in order to slightly steam fish. Fish should be thoroughly heated and when served pour over one basting spoonful of the liquor in which the fish has been prepared, with hot steamed potato. Sprinkle with fresh chopped parsley and melted butter.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ¾ lb. ¾ lb. ¾ lb. ½ lb.

Portion – Tab ½ lb. ½ lb. ½ lb. 1/3 lb.

Service – A la carte On dinner plate Med. Silver platter Med. Silver platter On dinner plate

Service – Tab Same Same On dinner plate Same

Garnish: Dress with melted butter and sprinkle with chopped parsley, ¼ lemon cut from blossom end to stem end. One 1/3 lb. freshly boiled potato natural to accompany order for A la carte Service. Hot dinner plate for service, when served on platter.

Terms: ¾ lb. a la carte, ½ lb. and 1/3 lb. Select and Challenger meals as listed in portion allowance, based on raw weight issued by Commissary.

Remarks:

2/23/40 INDEX FILE 4-25 FILET of SOLE, HALIBUT, SALMON RECIPE: POACHED, BROILED, BAKED POACHED HALIBUT OR SALMON: Prepare Court Bouillon by simmering 4 cloves, 4 whole black peppers, 1 bay leaf, 1 carrot cut in thin slices and 1 onion shredded or sliced with 2 tablespoons of vinegar in ½ gallon of water for ten minutes. Season the Court Bouillon to taste with salt. Drop fish into boiling Court Bouillon. Simmer slowly or poach until done. BROILED HALIBUT or SALMON: Cut fish in portion size, preferably ¾ to 1 inch thick from large filet with skin removed and dipped in oil that has been seasoned with paprika, salt and white pepper. Place on broiler iron over clear fire, turn once, care being taken not to burn or let fish stick to broiler iron. Fish to be broiled to order as advanced preparation has a tendency to dry out fish. BAKED HALIBUT or SALMON: Cut in portion sizes, bake according to instructions outlined under General Fish Instructions, File 4. FILET of HALIBUT: Season with salt and white pepper, roll portion size filet in flour, then egg wash, then back in flour, fry ¼” clear lard which is heated to proper temperature before filet is placed in pan. FRIED FILETS of SOLE or FILETS of SOLE SAUTED: Filets to be 3 to the A la carte portion size. Season with salt and white pepper, roll in flour, then egg wash, then flour, place in a pan ¼” clear lard which is heated to proper temperature to insure filets browning quickly and not absorb grease. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# ¾# ¾# ½#

Portion – Tab ½# ½# ½# 1/3#

Service – A la carte Dinner plate Medium platter Medium platter Dinner plate

Service – Tab Dinner plate Medium platter Dinner plate Dinner plate

Garnish: 1/8 of lemon cut in segment from stem end to blossom end, parsley for garnish, a liberal garniture of Julianne potatoes or Saratoga Chips on all broiled or fried A la carte orders.

Remarks: Terms: ¾# A la carte, ½# Select and 1/3# Challenger meals is portion allowance on raw weight issued by commissaries. Hot dinner plate for service where platters are used. 2/23/40 INDEX FILE 4-26 WHITEFISH, LAKE TROUT RECIPE: Baby Lake Trout to be scored on both sides before cooking and served whole, one to order. Whitefish may be scaled. After cleaning large lake trout and whitefish, cut through center of fish from head to tail. Remove skin and all bones. Cut in order size portions. When broiling, dip in oil that has been seasoned with paprika, salt and pepper. Place on broiler over clear hot fire. Turn once while broiling. When frying, season with paprika, salt and white pepper, roll in flour, then in egg wash, then in flour. Place in pan of ¼ inch clear lard which is heated to proper temperature for frying. Bake in order size portions according to instructions under fish caption, under File #4. Baked Lake Trout, Point Shirley: Place order size portion in well greased baking pan, season with paprika salt and white pepper. Place slice of tomato cut ¼ inch thick on top of each portion of fish, a slice of lemon cut 1/8 inch thick on top of tomato and 1 slice of bacon on top of lemon slice. Bake until half done, pour tomato sauce around fish and finish baking. When serving, place basting spoonful of tomato sauce in which baked on plate or platter in which fish is served.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾ lb. ¾ lb ¾ lb. ½ lb.

Portion – Tab ½ lb. ½ lb. ½ lb. 1/3 lb.

Service – A la carte Dinner plate Med. Platter Med. Platter Dinner plate

Service – Tab Dinner plate Med. Platter Dinner Plate Dinner plate

Garnish: Dress with drawn butter. Sprig of parsley and ¼ segment of lemon cut from stem end to blossom end. A liberal garniture of Saratoga Chips or freshly made Julienne potatoes on all A la carte orders. Hot dinner plate for service when served on platters. Terms: ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissaries. 2/21/40 INDEX FILE 4-27 FISH or SHELLFISH, CROQUETTES or CUTLETS RECIPE: Grind fish through food grinder. Season with salt, celery, salt and white pepper. Make a roux using butter in which minced onions, celery, and mushrooms have been sautéed, taking care not to brown them. Add flour to take up butter, and add just enough stock to make thick paste. Put in ground fish and mix thoroughly, adding two or three egg yolks last. Set aside to get cold and it is ready to mold into cutlets, croquettes, etc.

ABOVE TO BE FOLLOWED IN MAKING ALL KINDS OF CROQUETTES AND CUTLETS.

List on menu according to name of fish or shell fish. Cutlets to be molded the shape of a loin pork chop. Croquettes to be molded on croquette mold. For Select Meals, cutlets and croquettes made smaller as per portion listed in weight.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾ lb. 2 croquettes ¾ lb. 2 croquettes ¾ lb. 2 croquettes ½ lb. 2 croquettes or cutlets or cutlets or cutlets or cutlets

Portion – Tab ½ lb. 2 croquettes ½ lb. 2 croquettes ½ lb. 2 croquettes ½ lb. 2 croquettes or cutlets or cutlets or cutlets or cutlets

Service – A la carte Dinner plate Med. Platter Med. Platter Dinner plate

Service – Tab Dinner plate Med. Platter Med. Platter Dinner plate

Garnish: Dip tip of each croquette in sauce and then in fresh chopped parsley. Use colored French Chop Frill on each cutlet. Garnish with parsley and ½ piece of toast trimmed. Cream sauce, creamed peas, mushroom sauce, tomato sauce, buttered noodles or spaghetti appropriate with croquettes or cutlets. Terms: ¾ lb. A la carte, ½ lb. Select or Challenger meals as listed is portion allowance based on raw weight issued by commissary. Hot dinner plate for service where platters used.

2/23/40 INDEX FILE 4-28 FOWL

All fowl should be thoroughly cleaned, washed and all intestines, etc. removed and disposed of immediately, retaining the gizzard, liver, heart, etc. of fowls for made dishes which should be utilized at once and not allowed to stand in the kitchen to spoil.

For hens used for stews, fricassee or pie, boil whole, starting in cold water in stock pot with a bouquet of vegetables, consisting of onions, carrot, and celery, until tender or until the meat of thighs will come loose from bone. Skim the stock and use the chicken fat for making of roux instead of butter. For fricassee, place chicken fat in pot and add sufficient flour to absorb the chicken fat. Pour in hot chicken stock in which chickens were boiled. Have sauce heavy enough to adhere to meat. Serve with peas, rice timbales or other appropriate garnish. Season to taste with salt and pepper.

2/15/40 INDEX FILE 5-0 CHICKEN HASH, TURKEY HASH, VEAL or ROAST BEEF HASH / BROWNED RECIPE: CHICKEN HASH: Remove all meat left over chicken bones. Pass through food grinder. Add to ground chicken 1/3 as much finely diced or chopped cold boiled potatoes and small amount of finely diced onion and green pepper which has been sautéed tender in butter. Season to taste with salt and pepper. Mix well.

Browned hash should be panned brown to order, using two basting spoonfuls to portion. Brown on both sides in butter, formed neatly in pan with palette knife and served as listed. If hash appears dry, add a little tock or consommé to moisten when frying.

TURKEY HASH: Same as for chicken hash except substitute cooked turkey.

ROAST BEEF or VEAL HASH: Prepare similar as above except use beef or veal as listed.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# - 2 basting spns ¾# - 2 basting spns ¾# - 2 basting spns ½# - 1 ½ basting spns

Portion – Tab ½# - 1 ½ basting spns ½# - 1½ bastings spns ½# -1 ½ basting spns ½# - 1 ½ basting spns

Service – A la carte Dinner plate Med. Platter Med. Platter Dinner plate

Service – Tab Dinner plate Med. Platter Dinner plate Dinner plate

Garnish: Crouton of toast on one side, sprig of parsley on the other.

Remarks: May be listed with poached egg or puffed egg, tomato sauce or chili sauce, tomato catsup to accompany. Hot dinner plate for service when platters are used. Catsup or Worcestershire Sauce to accompany.

Terms: ¾# A la carte, ½# Select or Challenger meals as listed is portion allowance, based on raw weight issued by commissary. 2/23/40 INDEX FILE 5-1 PHEASANT / BROILED, ROAST, FRIED RECIPE: Pick clean, take out intestines and wash thoroughly. ROAST: Stuff with whatever dressing is desired and roast medium done or as ordered. Baste often during roasting. When placing in roasting pan, lay on side, never on back, as moisture will leave the breast, making it dry and tasteless. Prepare gravy by adding flour to fat left over in roast pan from roasting into roux, add chicken or vegetable stock to pan, stirring with egg whip. Let simmer 10 minutes and pour into pot and place on range. Season with celery salt, salt and white pepper, a dash of Worcestershire Sauce and 2 tablespoons of sherry wine. Add enough stock to make gravy no heavier than the consistency of rich cream. Strain through Chinese strainer. FRIED: Disjoint and roll in flour, well beaten egg and cream mixture and back into flour. Fry slowly in shallow lard, fry to golden brown, then add 2 basting spoonfuls of consommé to pan and cover pan and let simmer slowly until thoroughly done. BROILED: Cut leg and thigh joint slightly and also wing joint. Season with salt and pepper, dip in oil or butter and place on hand broiler and broil over clear fire until tender. When served, breast and thighs should be separated and interlocked.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Whole or half Whole or half Whole or half ---

Portion – Tab Whole or half Whole or half Whole or half ---

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter ---

Service – Tab Dinner plate Med. Silver platter Med. Silver platter ---

Garnish: Dress with melted butter, wild rice or hominy and jelly

Remarks: WILD RICE: Let stand in cold water for half an hour or longer. Drain off and wash again. Place in pot with cold water to cover. Let come to a boil, then wash off. Cover with consommé or clear chicken stock and liberal amount of butter. Cover pot tightly and place on back of range and let simmer until tender. Hot dinner plate for service where platters are used.

2/23/40 INDEX FILE 5-2 CHICKEN ALA KING, CHICKEN SUPREME, CREAMED FLAKED CHICKEN RECIPE: CHICKEN A LA KING: Braise lightly not brown in one basting spoonful of clarified chicken fat or butter, one green pepper cut in 1” lengths, ¼” wide and ¼# mushrooms. Add enough flour to absorb fat or butter for roux, then add hot milk to roux and stir continually until smooth. Add one pimento cut in ¼” wide and 1” strips, and one pound boiled chicken, skin and bones removed, equal parts white meat and dark meat, cut in ¼” by 1” lengths. Season with celery salt, salt and white pepper. Let simmer and add one cup of pure cream in which 2 egg yolks have been well beaten, remove from direct heat add 3 tablespoons of Sherry wine and blend well and do not permit to boil after adding wine. CREAMED CHICKEN: Flaked, diced or shredded with ham, green peppers, pimentos, mushrooms etc. Chicken to be cut as designated on the menu. Add to sauce as prepared above, omitting egg yolks and Sherry wine. CHICKEN SUPREME: Prepare same as above, except use clarified chicken fat and clear chicken stock in place of milk and omit cream, egg yolks and Sherry Wine. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# sm. casserole ¾# sm. casserole ½# 2 basting soup cup ¾ full ¾ full ¾ full spoonfuls

Portion – Tab ½# silver cream ½# Meat pie dish ½# Meat pie dish ½# 2 basting soup cup 2/3 full 2/3 full 2/3 full spoonfuls

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole on On toast on dinner cup on tea plate 9” sm. platter 9” sm. platter plate

Service – Tab Silver cream soup Meat pie dish Meat pie dish On toast on dinner cup on tea plate on tea plate on tea plate plate Garnish: Two slices of trimmed hot thin toast cut diagonally under napkin on tea plate. Fresh chopped parsley and paprika sprinkled on top just before serving. Remarks: Terms: ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by Commissaries. No toast served with Challenger service. Hot service plate for service Streamliner, Standard, and Coffee Shop. 2/23/40 INDEX FILE 5-3 ROAST DUCKLING, ROAST DOMESTIC DUCK RECIPE: Stuff duck with dressing to be prepared as per recipe for roast turkey. Tie duck to prevent dressing falling out while roasting. Roast in hot oven with bouquet of diced onions, carrots and celery until brown. Cover with another pan. Reduce heat and finish slowly until done, basting frequently. Always brown duck on breast first by laying fowl on its back and finish by laying duck on its breast, to prevent meat from becoming dry and tasteless. Do not add water or stock if roasting in a covered pan.

If duck is small, serve one-half to portion and if large, serve quartered. Care should be used in carving in order not to splinter bones. Current jelly, apple sauce small baked apple or spiced crabapple appropriate for this service.

Jelly or Apple Sauce, one dessert spoonful, one small baked apple, one spiced crabapple to the order. Service on Streamliner on A.D. saucer, Standard Diner nut dish, Coffee Shop ramekin, Challenger on dinner plate with entrée.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½ sm. duck or 1 lb. ½ sm. duck or 1 lb. ½ sm. duck or 1 lb. ½ sm. duck or 1 lb. from large duck from large duck from large duck from large duck

Portion – Tab Same Same Same Same

Service – A la carte Dinner plate Med. Platter Med. Platter Dinner plate

Service – Tab Same Same Dinner plate Same

Garnish: Sprig of parsley.

Terms: 1 lb. A la carte or 1 lb. Select or Challenger meals as listed portion allowance based on raw weight issued by Commissary. Hot dinner plate for service where served on platter.

2/23/40 INDEX FILE 5-4 SALMI OF DUCK RECIPE:

Use leftover cold duck from roast cut in quarters and simmer in duck gravy with a little added Sherry wine. Boil some parisienne vegetables, (drain) and sauté them in butter with a few added fresh cooked peas and mushrooms and some stoned sliced green olives, simmer them in the gravy with the duck.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# sm. casserole ¾# sm. casserole ¾ pound soup cup ¾ full ¾ full ¾ full

Portion – Tab ½# silver cream ½# Meat pie dish ½# Meat pie dish ¾ pound cup 2/3 full 2/3 full 2/3 full

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole on On dinner plate cup on tea plate 9” sm. platter 9” sm. platter

Service – Tab Silver cream soup Meat pie dish Meat pie dish On dinner plate cup on tea plate on tea plate on tea plate

Garnish: Apple sauce on the side, for Streamliner A.D. saucer, Standard Diner nut dish, Coffee Shop ramekin. Chopped parsley over duck.

Remarks: Terms: ¾# A la carte, ½# Select meals as listed, is portion allowance based on raw weight issued by commissaries. Hot dinner plate for service on Streamliners, Standard and Coffee Shop service.

2/24/40 INDEX FILE 5-5

WILD DUCK RECIPE:

After dressing wild game, it should be thoroughly washed, then dried with a towel inside and rub inside well with ½ lemon, this closes pores inside and tends to force all flavor to the surface while roasting.

All wild game to be roasted should be stuffed with diced celery, onions and apples. Mallard ducks to be roasted 16 to 20 minutes. Teal or butterball 12 to 16 minutes in hot oven. Serve with fried hominy or corn meal mush and jelly. Dash of Worcestershire added to au jus from pan and served in sauce boat on the side or English Bread Sauce.

Streamliner Standard D.C. Coffee Shop Challenger Portion - A la carte ½ Mallard or whole Same Same --- Teal

Portion – Tab ½ Mallard or whole Same Same --- Teal

Service – A la carte Medium silver Same Same --- platter and cover

Service – Tab Same Same Same ---

Garnish: Sprig of parsley. Fried mush or hominy, orange and jelly.

Remarks: Game fork and knife to accompany When served with wild rice, prepare as per recipe listed with Pheasant recipe. Hot dinner plate for service when served on platter.

2/24/40 INDEX FILE 5-6 ROAST YOUNG TURKEY, ROAST CAPON, ROAST CHICKEN RECIPE: Turkeys should be carefully cleaned, washed and pin feathers removed before stuffing. Each turkey roasted must be stuffed before roasting, tied well to prevent dressing falling from turkey while roasting. In preparing turkeys for roasting they should be placed in roasting pan, seasoned with salt and pepper, a bouquet of vegetables added and some clear meat drippings poured over the top of each turkey. Turkeys should be basted often during roasting and placed in pan with breasts of turkey down in order to retain moisture in the tender breast meat. Gravy should be prepared by straining into a pot the fat remaining in roasting pan after removal of turkeys, adding flour for roux and after sufficient stock has been added to turkey stock should be strained into a pot containing the roux and cooked until proper consistency obtained. Season with salt and pepper and strain. In carving remove all dark meat and cut up but also slice the breast only as ordered. Serve a portion of both varieties of meat. Do not place gravy over white meat but pour over the dressing before arranging breast cuts of fowl. Sage Dressing: Old bread should be used if available. Soak bread in cold water for 30 minutes squeeze dry and add the sauted diced onions, celery and diced ham. Season with powdered sage, salt and pepper to taste and mix well. Surplus dressing should be baked in separate pan. Chestnut Dressing: Prepare same as for sage dressing, except leave out sage and add 4 cups of chestnuts which have been shelled and boiled in milk until tender and passed through food grinder. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1# 1# 1# ¾#

Portion – Tab ¾# ¾# ¾# ½#

Service – A la carte Dinner plate Medium Platter Medium Platter Dinner Plate

Service – Tab Dinner plate Medium Platter Dinner Plate Dinner Plate

Garnish: Parsley on all- 1 tablespoon cranberry sauce to be served on dinner plate with turkey on Challenger service and for balance of service. Streamliner- A.D. saucer, Standard Diner- nut dish, Coffee Shop- ramekin. Remarks: Portion of dressing to be one basting spoonful in center of platter or on plate, next place portion of dark meat on top of dressing, cover with gravy before placing white meat on top. Hot dinner plate for service when served on platter. 2/24/40 INDEX FILE 5-7 ROAST GOOSE RECIPE:

Prepare goose by stuffing with dressing, placing in pan with diced vegetables. Roast in hot oven and when browned cover with another pan, reduce oven heat and finish slowly. Do not pour water on goose while roasting as this tends to toughen meat. If roasted in covered pan, the addition of water is not necessary. Always brown goose on breast first by laying fowl on its back. Turn over and finish roasting with breast resting on bottom of pan. This prevents meat from becoming dry and tasteless.

Swedish Apple Sauce: 1 qt. strained apples ¼ cup grated horseradish 1 cup stiffly whipped cream Mix the above in order thoroughly and chill.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1 ¼ lb. 1 ¼ lb. 1 ¼ lb. 1 lb.

Portion – Tab 1 lb. 1 lb. 1 lb. ¾ lb.

Service – A la carte Dinner plate Med. Platter Med. Platter Dinner plate

Service – Tab Dinner plate Med. Platter Dinner plate Dinner plate

Garnish: Sprig of parsley

Remarks: In carving roast goose, first remove wish bone, to permit better slicing of the breast. Two cuts from leg and thigh placed on dressing, gravy poured over, then 2 slices from breast arranged on top. Never pour gravy over breast slices. Terms: 1 ¼ lb A la carte, 1 lb and ¾ lb Select and Challenger Meals as listed is portion allowance based on raw weight issued by commissaries. Hot dinner plate for service when served on platter.

2/26/40 INDEX FILE 5-8 SPRING CHICKEN, BROILED, FRIED, A LA MARYLAND RECIPE:

Spring Chicken 2# average dressed: For broiling or frying: Cut leg joint to the bone, do not break thigh bone. Do not disjoint chicken for broiling. Broiled Chicken: Dip in oil or clarified butter, place in hand broiler and broil over a clear fire, turning often to avoid scorching. Fried Chicken: All fried chicken should be disjointed before frying. Roll in flour and fry in butter until meat comes from bones easily. Chicken to be fried slowly, browned evenly and not permitted to become dry. Fried Chicken Maryland: Fried in batter as outlined below, arrange on toast that is placed on a bed of country gravy, garnish with two corn fritters about 2 ½” in diameter, one strip of medium broiled bacon. And sprig of parsley. Country Gravy: Into the butter chicken was fried in, add flour to make roux, add 4 parts hot milk and one part consommé, cook to proper consistency, season with celery salt, salt and white pepper and strain. Corn Fritters: ½# of flour, one heaping teaspoon of baking powder, little salt, half teaspoon of sugar, flour to make stiff batter. Add ½ can of corn and two beaten eggs. Fry by dropping into shallow lard in frying pan, do not fry in deep lard. Battered Fried Chicken: Prepare by rolling in flour, then dip in batter prepared with 2 eggs, 1 cup of milk and ½ cup of flour well mixed, drain off excess batter and place in pan of shallow hot lard, brown evenly, add two basting spoonfuls hot consommé, cover and place in oven to finish cooking. (All Chicken seasoned with salt, white pepper and very little paprika) Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1# (1/2 chicken) 1# (1/2 chicken) 1# (1/2 chicken 1# (1/2 chicken)

Portion – Tab Same Same Same Same

Service – A la carte Dinner plate Med. Platter Med. Platter Dinner Plate

Service – Tab Same Same Same Same

Garnish: Dress with melted butter, toast, sprig of parsley, place colored chop frill on leg bone. After chicken has been broiled separate thigh from breast and interlock when placing on toast on platter or plate for service. Hot dinner plate for service, when served on platter. 2/26/40 INDEX FILE 5-9 SPRING CHICKEN, SMOOTHERED, MARENGO RECIPE: Chicken Marengo: Unjoint chicken, roll in flour and fry brown in butter or oil. Stir half tablespoonful of flour in pan and brown, use strong stock for gravy, and season with salt, pepper and dash of Worcestershire Sauce, add some whole mushrooms and vegetables cut parisienne style. Place chicken back in sauce and simmer while preparing puffed egg – viz. Have oil in shallow pot, allow to become very hot, drop in egg and when done place on top of chicken. Serve very hot.

Smothered Chicken: Unjoint chicken, dredge in flour and fry a golden brown in clarified butter, add very little flour to butter making smooth roux, add ½ cup rich chicken stock or consommé, cover tightly and place in oven until thoroughly done. Serve with gravy poured over.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1# (1/2 chicken) 1# (1/2 chicken) 1# 1/2 chicken) 1# (1/2 chicken)

Portion – Tab 1# (1/2 chicken) 1# (1/2 chicken) 1# (1/2 chicken) 1# (1/2 chicken)

Service – A la carte Oval Baker Oval baker Oval baker Dinner plate

Service – Tab Oval baker Oval baker Oval baker Dinner plate

Garnish: 2 triangular pieces of toast, points dipped in sauce and then chopped parsley, one piece placed at each end of baker, sprinkle with chopped parsley and sprig of parsley added.

Remarks: Oval baker underlined with 9” platter, dinner plate for service. Terms: 1# A la carte, 1# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissaries.

2/26/40 INDEX FILE 5-10

CHICKEN PIE FAMILY STYLE RECIPE:

Prepare same as Individual Chicken Pie, except bake in large pan. Do not cut chicken small, leave in longer and larger pieces. Cover entire pan with rich pie dough and wash with egg and milk mixture and bake until golden brown. For A la carte, serve in one piece cut 3” x 4”. For Select or Challenger meals serve a piece 3” x 3’. When serving be very careful in keeping chicken and ingredients intact as much as possible.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ¾# piece (3”x 4”) Same Same ½# piece (3”x3”)

Portion – Tab ½# piece (3”x3”) Same Same ½# “ “

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate Med. Silver platter Dinner plate Dinner plate

Garnish: Dress crust with melted butter, sprig of parsley

Remarks: Terms: ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissaries. Hot dinner plate for service when platter are used

INDEX FILE 5-11 2/26/40 INDIVIDUAL - CHICKEN PIE RECIPE: Remove skin and bones from cooked chicken, allow pieces to remain as whole as possible. Place 4 pieces of boiled salt pork cut in ½” squares, which have been sautéed crisp, in bottom of meat dish. Place meat in pie dish, both dark and white meat, surround with 2 or 3 cooked carrots, turnips and potatoes cut parisienne style with cutter, and on top of chicken place 2 or 3 small pearl onions, and cover with a fricassee or supreme sauce, thick enough to adhere to chicken. Sprinkle with a few green peas, cover with rich pie crust. Wash crust with egg and milk mixture, well beaten and bake until nicely browned. Pies should be baked individually.

Fricassee Sauce or Supreme: Skim broth in which chickens were cooked, strain broth through a cloth, put on fire to boil, use clarified chicken fat for roux. For a gallon of sauce allow ¾ cup of fat or butter and 1 cup of flour. Cook this mixture slowly for 5 to 6 minutes, then add boiling stock a little at a time whipping well as you add. Season with salt and white pepper. Remove from fire and add 2 well beaten egg yolks. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# oval platter ¾# oval platter ¾# oval platter ½# Meat pie dish ¾ full ¾ full ¾ full ¾ full

Portion – Tab ½# Meat pie dish ½# Meat pie dish ½# Meat pie dish ½# Meat pie dish 2/3 full 2/3 full 2/3 full 2/3 full

Service – A la carte Oval baker on 9” Oval platter on 9” Oval platter on 9” Meat pie dish small platter small platter small platter on tea plate

Service – Tab Meat pie dish Meat pie dish Meat pie dish Meat pie dish on tea plate on tea plate on tea plate on tea plate

Garnish: Dress top crust with melted butter when served. Hot dinner plate for service to accompany.

Remarks: Terms: ¾# A la carte, ½” Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissaries 2/26/40 INDEX FILE 5-12 CHICKEN POT PIE RECIPE: Skim stock to obtain the chicken fat and use this fat or butter to prepare roux for fricassee. Stir flour in flour to absorb the fat placed in the pot and add the hot strained chicken stock. Stir well, season with salt and white pepper and strain. Add well beaten egg yolks to give a rich yellow color. When finished the sauce should be thick enough to adhere to the meat. Dismember the cooked fowl, removing all bones and skin. Pieces of meat should not be cut too small and each portion should include part dark and part white meat. Chicken should be dished from the sauce and not separate, along with one medium or two small Egg Dumplings: 1# sifted four with 2 ½ teaspoons baking powder, a little salt and enough milk beaten with 2 eggs to make a dough consistency of a biscuit dough. Cook in some of the fricassee sauce which has been thinned down a little and dropping in a tablespoonful at a time, cover and place pan in oven until dumplings are done. Dumplings may be listed as: Parsley, Minced Mushroom, Minced Cooked Celery, Liver etc. prepared by adding any of the ingredients to the plain dumpling mixture. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# oval baker Same same ½# (2 basting spoonfuls) ¾ full

Portion – Tab ½# silver cream soup Same Same ½# (2 basting spoonfuls) cup 2/3 full

Service – A la carte Oval baker on 9” Oval baker on 9” Oval baker on 9” On dinner plate small platter small platter small platter

Service – Tab Silver cream soup Meat pie dish Meat pie dish On dinner plate cup on tea plate on tea plate on tea plate

Garnish: On Challenger place dumpling in center and place chicken over. Serve with one medium or two small dumplings in one end of dish, sprinkle with chopped parsley. Remarks: Terms: ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissaries. Hot dinner plate for service, on Streamliners, Standard and Coffee Shop service.

2/26/40 INDEX FILE 5-13 FRICASSEE OF CHICKEN WITH NOODLES RECIPE: When preparing hens for fricassee, etc. clean them carefully, cover with cold water and simmer until tender or until meat of thighs will come loose from bone. Add several stalks of celery, carrots and one or two onions to stock while cooking. Carefully skim the stock when boiling point is reached. When hens are done remove from stock and cool in cold water. This tends to bleach the meat and prevents leg meat from drying out. Preparation: Skim stock to obtain the chicken fat and use this fat to prepare roux for fricassee etc. additional butter to be used to provide desired amount. Stir in flour to absorb the fat placed in the pot and add the hot strained stock. Stir well, strain, season with salt and white pepper only (no spices), add well beaten egg yolks to give rich yellow color. When finished the sauce should be thick enough to adhere to the meat. Dismember the cooked fowl removing the bones and skin. Pieces of meat should not be cut too small and each portion should include part dark and part white meat. Chicken should be dished from the sauce and not separate. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# sm. casserole ¾# sm. casserole ½# ( 2 basting spoonfuls) soup cup ¾ full ¾ full ¾ full

Portion – Tab ½# silver cream ½# Meat pie ½# Meat pie ½# (2 basting spoonfuls) soup cup ½ full dish 2/3 full dish 2/3 full

Service – A la carte Silver cream soup Sm. casserole Sm. casserole Dinner plate cup on tea plate

Service – Tab Silver cream soup Meat pie dish Meat pie dish Dinner plate cup on tea plate

Garnish: Toast and appropriate vegetables where desired to feature. Chopped parsley. Remarks: Hot dinner plate for service. Sm. casserole to be underlined with a 9” small platter. Meat pie dishes to be underlined with tea plate. Noodles: Boil in salt water, drained and sautéed in butter. Do not allow noodles to become dry. Serve basting spoonful of noodles, under chicken. For Challenger service arrange noodles neatly on dinner plate with Fricassee on top. 2/26/40 INDEX FILE 5-14 CHICKEN CROQUETTES - CUTLETS RECIPE: Dice finely, 1 cup of celery, 1 cup onions, 1 cup mushrooms, place in pot with 1 cup clarified chicken fat or butter. Braise slowly without browning until soft, add enough flour to make a heavy stiff roux. Season with celery salt, salt and white pepper and a dash of nutmeg. Add enough boiling chicken stock to make a thick paste, let cook for 5 to 6 minutes, then fold in ground dark meat and giblets from a well cooked hen passed through a food grinder, and finely diced white meat, adding ½ cup of freshly diced pimentos and mix thoroughly, adding 3 egg yolks and one basting spoon of Sherry wine last. Set aside to get cold and it is ready to mold into cutlets, croquettes etc. Cutlets to be made in the shaper of pork loin chops. Croquettes to be shaped in molds provided. Croquettes and cutlets should be dredged with flour, dipped in egg wash and then into cracker meal and fried in very hot deep grease until golden brown. Appropriate garnishes are creamed peas, mushrooms, spaghetti noodles etc. For Select Meals croquettes and cutlets to be made smaller according to weight listed under portions.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# (2 croquettes Same Same ½# ( 2 croquettes or cutlets) or cutlets)

Portion – Tab ½# (2 croquettes Same Same ½# (2 croquettes or cutlets)

Service – A la carte on dinner plate Silver Med. Platter Silver Med. Platter on dinner plate

Service – Tab on dinner plate Silver Med. Platter Silver Med. Platter on dinner plate

Garnish: On bed of Supreme or cream sauce. Triangular piece of fresh made toast alongside of croquettes. Sprig of parsley. For croquettes dip tips in a little sauce and then into chopped parsley. For cutlets garnish as above adding colored French frill on each. One triangular piece of toast between cutlets. Hot dinner plate for service when platters are used.

2/26/40 INDEX FILE 5-15 PATTIES – CHICKEN, TURKEY, SWEETBREADS RECIPE:

Prepare mixture same as for Chicken A La King using same ingredients for sauce, except cut pepper, mushrooms and pimentos in ½” dice. Dice sweetbreads in ½” squares also equal parts of white and dark meat of turkey or chicken in ½” squares. Place sweetbreads, turkey or chicken into sauce, mix thoroughly but to not boil. Heat patty shells slightly before serving. Regulation patty shells received from commissaries.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ¾# (2 patty shells) ¾# (2 patty shells) ¾# (2 patty shells) ½# (1 large patty or 2 small)

Portion – Tab ½# 1 large or 2 ½# 1 large or 2 ½# 1 large or 2 ½# 1 large or 2 small small small small

Service – A la carte On dinner plate Silver med. Platter Silver med. Platter On dinner plate

Service – Tab On dinner plate Silver med. Platter On dinner plate On dinner plate

Garnish: Croutons of toast on one side, sprig of parsley on other, sprinkle with chopped parsley when served. Hot dinner plate for service when platters are used.

Remarks: Terms: ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissary.

2/26/40 INDEX FILE 5-16

PLANTATION CHICKEN SHORTCAKE RECIPE:

Skim the broth in which chickens were cooked. Strain broth through a cloth, put on range to boil use clarified chicken fat or butter for roux. For a gallon of sauce allow ¾ cups of fat or butter and 1 cup of flour. Cook this roux for 5 to 6 minutes, then add boiling chicken stock, a little at a time whipping well as you add. Season with salt and white pepper. Remove from fire, and add 2 well beaten egg yolks and 2 cups of sliced canned or fresh mushrooms. Braised until tender. Remove skin and bones from cooked chicken, allowing pieces to remain as whole as possible. Fry or boil 1 horseshoe cut of smoked ham for A la carte, slightly smaller cut for Select Meals. Split a piece of corn bread, 3” x 4” (that has been baked 1” thick) for A la carte and 3” x 3” for Select Meals. Place cut of ham on split piece of cornbread, on top of ham arrange equal parts of white and dark meat of chicken, according to portion listed for service, follow with ladle of rich supreme sauce. Replace top part of cornbread and small ladle of supreme sauce over. Sprinkle top with chopped parsley when served.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾#, piece 3”x 4” ¾#, piece 3”x 4” ¾#, piece 3”x 4” ½#, piece 3”x 3”

Portion – Tab ½#, piece 3x3 ½#, piece 3x3 ½#, piece 3x3 ½#, piece 3x3

Service – A la carte On dinner plate Med. Silver platter Med. Silver platter On dinner plate

Service – Tab On dinner plate Med. Silver platter On dinner plate On dinner plate

Garnish: Sprig of parsley.

Remarks: Terms: ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance on raw weight issued by commissaries. Hot dinner plate for service when platters are used.

2/26/40 INDEX FILE 5-17 CHICKEN GIBLETS CREOLE RECIPE:

Used cooked giblets and remove all membranes from meat. Slice thin and sauté in a basting spoonful of butter and use equal parts of Creole Sauce and giblets. Let simmer until giblets are tender. Season to taste. Appropriate garnish, rice, noodles or risotto. When served with garnish serve on platter or plate with border designated garnish. Sprinkle with chopped parsley and a crouton of toast on one side and sprig of parsley. Hot dinner plate for service. When served without garnish the service below should be followed. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# sm. casserole ¾# sm. casserole ½#, 2 basting spoonfuls soup cup ¾ full ¾ full ¾ full

Portion – Tab ½# silver cream ½# meat pie dish ½# meat pie dish ½#, 2 basting spoonfuls soup cup 2/3 full 2/3 full 2/3 full

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole on On dinner plate cup on tea plate 9” sm. platter 9” sm. platter

Service – Tab Silver cream soup Meat pie dish Meat pie dish On dinner plate cup on tea plate on tea plate on tea plate

Garnish: Sprinkle with chopped parsley when served.

Remarks: Hot dinner plate for Streamliner, Standard, and Coffee Shop Diners for service. Terms: ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissaries.

3/5/40 INDEX FILE 5-18 SQUAB - BROILED, ROAST, POTTED RECIPE: Squab Ala Crapaudine: Cut breast from the tip to the wing joint, remove ribs and breast bone, turn the two ends so as to look like a frog, flatten slightly and dip in melted butter or oil, season with salt and white pepper and paprika, place on hand broiler. Broil over brisk clear fire, turning often to prevent scorching. Do not over cook, about 15 minutes for each squab. Crapaudine Sauce: Sauté finely minced mushrooms, add to Piquante Sauce flavored with tarragon vinegar and dry mustard. Roast Squab Au Jus: Stuff with dressing as listed for Roast Turkey, season with salt, white pepper, place in roasting pan, dot with butter and place a thin slice of salt pork on the breast, a bouquet of diced carrots, onions, and celery added. Roast for about 35 minutes, remove squab, prepare au jus by adding consommé to pan, season and strain. Potted Squab: same as for roast squab, do not stuff, remove squabs from roasting pan and place in pot, add flour to pan in which roasted, making a roux, add rich stock and basting spoonful Worcestershire sauce, season with salt and pepper and strain over squab, cover pot and let simmer until tender to be served with mushrooms or parisienne vegetables that have been boiled and sautéed in butter. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1 squab 1 squab 1 squab --- Portion – Tab 1 squab 1 squab 1 squab --- Service – A la carte Broiled, Roast: On dinner plate On med. Platter On med. Platter --- Potted: Silver casserole on Sm. casserole on Sm. casserole on --- tea plate 9” platter 9” platter Service – Tab Broiled, Roast: On dinner plate On med. Platter On dinner plate --- Potted: Silver casserole on Sm. casserole on Sm. casserole on tea plate 9” platter 9” platter ---

Garnish: Potted Squab: Sprinkle with parsley. Roast or Broiled: serve on croustade of toast, parsley or watercress, 1 slice of orange cut and twisted, current jelly. Remarks: Hot dinner plate for service where platter used.

2/29/40 INDEX FILE 5-19 RABBIT or HARE – FRIED, POTTED, BRAISED, SMOTHERED RECIPE: Use Belgian Hare provided. Clean carefully and dismember. Legs should be separated from the loin and forequarters. Fried: Season well with salt and pepper. Dredge well with flour and fry slowly in half lard and half butter until well browned and tender. Cover pan when frying to prevent meat from becoming too dry. When done prepare gravy in pan in which fried Smothered: Same as fried except when half done stir into pan small amount of flour, mix well and add some clear stock, cover pan and allow to simmer in sauce until done. Serve on toast with sauce poured over. Potted or Braised: Prepare rabbit as for frying. Season well and dust with paprika. Place in sauce pan with half lard and half butter. Cook until brown on one side and then add some diced raw onions, and celery, and braise slowly until vegetables are tender. Stir in flour to absorb grease and sufficient clear stock to cover meat. Cover pot and allow to cook slowly until tender. Season with salt, pepper and Worcestershire sauce. Serve hot in casserole.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1# part leg and part 1# part leg and part 1# part leg and part ¾# part leg and part loin or front quarter loin or front quarter loin or front quarter loin or front quarter Portion – Tab ¾# “ “ ¾# “ “ ¾# “ “ ¾# “ “ Service – A la carte Smothered or Fried: On dinner plate Med. Platter Med. Platter On dinner plate Potted or Braised: Silver cream soup Sm. casserole on Sm. casserole on On dinner plate dish 9” platter 9” platter Service – Tab Smothered or Fried: On dinner plate Med. Platte Med. Platter On dinner plate Potted or Braised: Silver cream soup Sm. casserole on Sm. casserole on On dinner plate dish 9” platter 9” platter

Garnish: Fried or Smothered: Garnish with toast crouton – sprig of parsley Potted or Braised: Garnish with chopped parsley. Remarks: Hot dinner plate for service, when served in casserole or on platters

2/29/40 INDEX FILE 5-20 FRICASSEE of VEAL CURRY of VEAL RECIPE: Fricassee of Veal: Remove all skin from approximately 5 lbs of veal and cut into 1” squares. Place in pot and cover with cold water and bring to a boil. Remove from pot and wash off all meat and clean pot. Place veal back into pot and cover with water. Add one cup each of carrots, onions and celery, all cut in ½” dice. When meat and vegetables are tender but firm, strain off broth and thicken with roux of 1 cup of butter and 1 cup of flour. Cook 5 or 6 minutes. Have sauce heavy enough to adhere to meat. Season with celery salt, salt, and white pepper. Add three well beaten egg yolks to sauce and stir well. Add meat and vegetables to sauce, stir and let simmer for a few minutes and place in jar. Appropriate garnishes: Dumpling, noodles or steamed rice. Curry of Veal: Dissolve 1 teaspoon of curry powder to 1 gallon or until curry flavor is pronounced. Add this to sauce above before adding meat. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# sm. casserole ¾# sm. casserole ½# - 2 basting spoonfuls soup cup ¾ full ¾ full ¾ full

Portion – Tab ½# silver cream ½# Meat pie dish ½# Meat pie dish ½# - 2 basting spoonfuls soup cup 2/3 full 2/3 full 2/3 full

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole on On dinner plate cup on tea plate 9” small platter 9” small platter

Service – Tab Silver cream soup Meat pie dish Meat pie dish On dinner plate cup on tea plate on tea plate on tea plate

Garnish: Sprinkle chopped parsley. Dust with paprika very lightly.

Remarks: Hot dinner plate for service for Streamliner, Standard and Coffee Shop Diners. Terms: ¾# A la carte, ½# Select or Challenger meals as listed is portion allowance based on raw weight issued by Commissary. 3/13/40 INDEX FILE 6-1 VEAL CHOPS – BROILED, BREADED, SAUTE RECIPE:

Veal chops are to be cut from veal loin weighing 4 ½ to 5 lbs. Remove chine bone from chops. For Broiling: Season and use for this purpose salt and white pepper. Dip in butter or oil and broil over brisk, clear fire. Breaded Veal Chops: Flatten trimmed chops slightly with cleaver. Season with salt and white pepper and roll in pot to flour, dip in egg and milk mixture, then in potato meal. Fry in half lard and half butter that has been well heated before chops are placed in frying pan. Sauté Veal Chops: Trim and season for broiling. Roll in potato flour, sauté in half lard and half butter until well browned on both sides. When listed with country gravy, care to be taken not to burn butter in which fried. Remove chops from pan, add flour to make roux, then hot milk until consistency of pure cream is reached. Season with salt and white pepper and strain. Appropriate sauces – Robert, Tomato, Cream, Chasseur or Fine Herb.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2 chops ¾” thick 2 chops ¾” thick 2 chops ¾” thick 2 chops ½” thick 4 or 5 oz each 4 or 5 oz each 4 or 5 oz each 3 oz each

Portion – Tab 2 chops ½” thick 2 chops ½” thick 2 chops ½” thick 2 chops ½” thick 3 oz each 3 oz each 3 oz each 3 oz each

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate Med. Silver platter Dinner plate Dinner plate

Garnish: Dress with melted butter, triangle of toast between chops and sprig of parsley. Country gravy to be served under Sauté Chops when so listed

Remarks: Hot dinner plate for service where platters are used Terms: 4 to 5 oz A la carte, 3 oz Select or Challenger meals as listed, is portion allowance based on trimmed weight.

3/13/40 INDEX FILE 6-2 VEAL CUTLET - BREADED, SAUTE, SCHNITZELS RECIPE: Saute Veal Cutlet: Cut ¼” thick, flatten slightly with cleaver. Nick edge to prevent curling. Season with salt and white pepper and roll in potato flour. Fry in half butter and half lard. Brown well. Reduce heat and sauté until tender. Breaded Veal Cutlet: Prepare same as for Sauté and after rolling in potato flour, dip in egg wash, then in potato meal and fry in one half butter and half lard ¼” deep in frying pan. Grease must be almost to the smoking point before placing cutlet in pan. Care must be taken when frying cutlet not to scorch or permit breading to become soaked with the grease. Paprika Schnitzel: Take a portion of veal cutlet, dust with paprika, sauté in butter with minced onion, half of a clove of garlic crushed with salt. Prepare sauce in pan in which cutlet was cooked, replace cutlet in sauce and allow to simmer till thoroughly done. Allow half tablespoon of flour for roux and use rich stock, not milk, in preparation of sauce. Add paprika until taste is quite pronounced. Strain sauce and serve Schnitzel direct from sauce with basting spoonful of sauce poured over. Schnitzel A la Holstein: Prepare sauce for breaded veal cutlet, placing a deep fried or puffed egg on top of cutlet. Garnish with two anchovy filets, filled with 6 or 8 capers, each filet on a lemon slice. Basting spoonful of tomato sauce at one end of cutlet and basting spoonful of horseradish sauce at the other end. Wiener Schnitzel: Prepare as for breaded veal cutlet, but do not flatten. Fry slowly to insure cutlet is being cooked thoroughly. Garnish with sliced hard boiled egg, sour gherkins and small pickled beet cut fan shaped. Two anchovy filets coiled, filled with 6 to 8 capers, each filet on lemon slice, cutlet to be served on bed of tomato sauce. Breaded Veal Cutlet, Hongroise Sauce: (Hongroise Sauce) Saute finely minced onions. Add equal parts of Veloute Sauce and sour cream. Season with salt, cayenne pepper and paprika. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾#, 7”x 4” ¾#, 7”x 4” ¾#, 7”x 4” ½#, 5”x 4” Portion – Tab ½#, 5”x 4” ½#, 5”x 4” ½#, 5”x 4” ½#, 5”x 4” Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate Service – Tab Dinner plate Med. Silver platter Dinner plate Dinner plate

Garnish: Sprig of parsley on all service, crouton on toast. Hot dinner plate for service on A la carte when served on platter. Freshly chopped parsley and paprika on Paprika Schnitzel. Breaded cutlets dressed with melted butter. Worcestershire sauce and catsup to accompany.

3/16/40 INDEX FILE 6-3 ROAST LEG OF VEAL RECIPE: Veal leg should be boned, rolled and tied for roasting. The tied sections should be placed in roasting pan with liberal amount of lard or fat poured over, seasoned with salt and pepper and with a bouquet of vegetables. Stock should be added to keep moist and prevent scorching. Remove from pan when done and prepare gravy in pan which roasted and season to taste, adding 1 tablespoon of Worcestershire sauce and a dash of Sherry wine. (Gravy should be rich brown color).

Celery Dressing: Remove crusts from old toast or table bread available. Soak for twenty minutes in cold water. Squeeze dry as possible and mix in some diced and sautéed lean ham trimmings, diced celery, onions and green peppers. Season with sage, salt and pepper and bake separately. To one loaf of toast bread or equivalent thereof, 1 cup of ham, 1 cup of onions, 1 cup of celery, ½ cup green peppers to be used. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾ lb. ¾ lb. ¾ lb. ½ lb.

Portion – Tab ½ lb. ½ lb. ½ lb. 1/3 lb.

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate Med. Silver platter Dinner plate Dinner plate

Garnish: Sprig of parsley to be used as garnish on all service.

Remarks: Hot dinner plate for Standard Diner and Coffee Shop Diners where platters are used. Portion of dressing to be one basting spoonful in center of platter or plate. Gravy should not be poured directly over top of meat but along one side to permit clear view of freshly cut roast.

Terms: ¾# A la carte, ½# Select and Challenger meals as listed is portion allowance based on raw weight issued by Commissary. 3/16/40 INDEX FILE 6-4 VEAL GOULASH RECIPE: Veal legs should be partially boned when received, trimming meat from the leg as far up as the hock joint. Trimmings are to be used for entrees soon as possible and heavy part carefully stored. When boning heavy part of leg follow the sections or cells carefully as outlined by the membrane of the meat which will assist in slicing cutlets and when roasted the meat will hold together without tying. Goulash: Dice veal trimmings in one inch squares. Place in sauté pot with enough fat to prevent sticking, add some small pearl onions, 1 clove of crushed garlic, with salt. Season highly with paprika, salt and white pepper. When about half done add some raw potatoes equal to ½ the amount of the veal used, cut in ½” cubes, ½ of a 2 ½# size can of tomatoes and enough stock to cover. Do not use roux. Let simmer slowly until potatoes are tender but firm and meat is done. Appropriate garnish; Spaghetti, potato Pancakes, Noodles or Rice. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# sm. casserole ¾# sm. casserole ½# basting spoonfuls-2 cup ¾ full ¾ full ¾ full

Portion – Tab ½# silver cream ½# Meat pie dish ½# Meat pie dish ½# basting spoonfuls -2 cup 2/3 full 2/3 full 2/3 full

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole on On dinner plate cup on tea plate 9” sm. platter 9” sm. platter

Service – Tab Silver cream soup Meat pie dish Meat pie dish On dinner plate cup on tea plate on tea plate on tea plate

Garnish: Sprinkle with chopped parsley. Remarks: Dinner plate for service Standard and Coffee Shop Diners and Streamliner. Terms: ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by Commissaries.

3/16/40 INDEX FILE 6-5 FRICANDEAU OF VEAL RECIPE:

Remove all skin, and dice in one inch squares. Place in heavy sauce pot with sufficient amount of butter to avoid meat from sticking. Cook until slightly brown, stir in enough flour to make a rather stiff roux, then add veal stock or strained hot chicken stock, making a heavy sauce for binding, add one quarter of lemon, and cook until meat is tender but firm. Remove from fire and slowly add 4 egg yolks beaten with ½ cup cream. Season with celery salt, salt and white pepper. Remove lemon before serving.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# sm. casserole ¾# sm. casserole ½#, 2 basting spoonfuls soup cup ¾ full ¾ full ¾ full

Portion – Tab ½# silver cream ½# Meat pie dish ½# Meat pie dish ½#, 2 basting spoonfuls soup cup 2/3 full 2/3 full 2/3 full

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole on On dinner plate cup on tea plate 9” sm. platter 9” sm. platter

Service – Tab Silver cream soup Meat pie dish on Meat pie dish on On dinner plate cup on tea plate tea plate tea plate

Garnish: Hot dinner plate for Streamliner, Standard and Coffee Shop Diners. Dumplings, noodles or steamed rice – veal dusted with paprika or chopped parsley.

Remarks: Terms: ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissaries.

3/16/40 INDEX FILE 6-6 RAGOUT OF VEAL RECIPE: Use raw veal free from skins and sinews, cut in one inch pieces. Place in cut meat in roast pan with 1 cup each of carrots, celery and onions cut in ½” dice and 1 clove of crushed garlic in salt, with enough lard to start the moisture from meat. Braise until slightly brown and keep stirring to prevent scorching. Add flour enough to take up fat for roux, let cook 5 to 6 minutes, then add chicken or veal stock and 1 quart of chopped tomatoes, stir and then pour into pot and add 1 quart of raw potatoes cut into ½” dice which have been sautéed in butter until partially done. Let simmer until vegetables and meat are tender. Season to taste. Appropriate garnishes: Noodles, Rice, Spaetzels, or Potato pancakes.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# Sm. casserole ¾# Sm. casserole ½# 2 basting spoonfuls soup cup ¾ full ¾ full ¾ full

Portion – Tab ½# silver cream ½# Meat pie dish ½# Meat pie dish ½# 2 basting spoonfuls soup cup 2/3 full 2/3 full 2/3 full

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole On dinner plate cup on tea plate 9” sm. platter 9” sm. platter

Service – Tab Silver cream soup Meat pie dish on Meat pie dish on On dinner plate cup on tea plate tea plate tea plate

Garnish: 2 croutons of toast, 1 on each side of ragout for Challenger a la carte service, sprig of parsley. Sprinkle with chopped parsley. Hot dinner plate for service on Streamliner, standard and Coffee Shop Diners.

Remarks: Terms: ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissaries.

3/16/40 INDEX FILE 6-7 TRIPE CREOLE RECIPE: Soak in salt water for 1 hour and wash thoroughly, cut in pieces ¼” wide by 1” in length, boil until tripe is tender. Drain and wash through hot water in colander. Sauté clarified butter for 5 or 6 minutes, and drain off fat. Add equal parts of Creole sauce and season to taste. Appropriate garnish, Rice or Noodles. When served with rice or noodles, service to be on platter as train service requires, with garnish as a bordure. Sprinkle with chopped parsley, place crouton of toast on side and sprig of parsley. Hot dinner plate for service. When served without above garnishes the service below should be followed.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# Sm. casserole ¾# Sm. casserole ½#, 2 basting spoonfuls soup cup ¾ full ¾ full ¾ full

Portion – Tab ½# Silver cream ½# Meat pie dish ½# Meat pie dish ½#, 2 basting spoonfuls soup cup 2/3 full 2/3 full 2/3 full

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole on On dinner plate cup on tea plate 9” sm. platter 9” sm. platter

Service – Tab Silver cream soup Meat pie dish on Meat pie dish on On dinner plate cup on tea plate tea plate tea plate

Garnish: Sprinkle with chopped parsley when served.

Remarks: Hot dinner plate for service on Streamliners, Standard and Coffee Shop Diners.

Terms: ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissaries.

3/16/40 INDEX FILE 6-8 CALF’S LIVER AND BACON RECIPE: Saute: Remove skin from liver, cut in 2 slices ¼” thick through heavy part of liver for A la carte, two slices through heavy part or three through the small part of liver for Select or Challenger meals. Roll in potato flour after seasoning with salt and fry slowly in ½ lard and ½ butter until medium, unless otherwise ordered. Serve on toast with two strips of freshly broiled bacon, unless ordered fried. Broiled: Dip in oil or butter and place on hand broiler, and broil over brisk clear fire, season with salt after cooked and serve on piece of toast and two strips of broiled bacon. Saute with Onions: Two cups of thinly sliced onions, 1 basting spoonful of clarified butter, cover and sauté until slightly brown and tender, season with salt and pepper. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 6oz. liver – 2 6oz. liver -2 6oz. liver -2 4oz. liver – 2 slices bacon slices bacon slices bacon slices bacon

Portion – Tab 6oz. liver – 2 6oz. liver – 2 6oz. liver – 2 3oz. liver – 2 slices bacon slices bacon slices bacon slices bacon

Service – A la carte On toast on On toast on med. On toast on med. On toast on dinner plate silver platter silver platter dinner plate

Service – Tab On toast on On toast on med. On toast on On toast on dinner plate silver platter dinner plate dinner plate

Garnish: Dress with melted butter, sprig of parsley. All liver to be served on piece of dry toast cut into tow triangular pieces, bacon placed on top of liver.

Remarks: Hot dinner plate for platter service. Terms: 6oz. A la carte, 4oz. and 3oz. Select and Challenger meals as listed, is portion allowance based on raw weight issued by commissaries.

3/29/40 INDEX FILE 6-9 VEAL KIDNEY SAUTE RECIPE:

Split kidney and remove tough center, cut and dice and after “blanching” or par boiling, place in sauté pot with a little butter and some finely diced onions. Braise until brown, and make roux with butter and flour, pour in some rich stock, add pint of tomato sauce and simmer until done. Season with salt and pepper, and dash of Worcestershire sauce. Serve on casserole or on platter garnished with noodles, kidney beans or other appropriate garnish.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# sm. casserole ¾# sm. casserole ½#, 2 basting spoonfuls soup cup ¾ full ¾ full ¾ full

Portion – Tab ½# silver cream ½# Meat pie dish ½# Meat pie dish ½# 1 ½ basting spoonfuls soup cup 2/3 full 2/3 full 2/3 full

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole on On toast on dinner cup on tea plate 9” sm. platter 9” sm. platter plate

Service – Tab Silver cream soup Meat pie dish Meat pie dish On toast on dinner cup on tea plate on tea plate on tea plate plate Garnish:

Remarks: When served on other than dinner plate, hot dinner plate to accompany. Terms: ¾# A la carte, ½# and 1/3# Select and Challenger meals as listed, is portion allowance based on raw weight issued by commissaries.

4/2/40 INDEX FILE 6-10 RECIPE: SWEETBREADS – BROILED, BRAISED, SAUTE, CREAMED Sweetbreads: When receiving sweetbreads on car, wash immediately and allow to stand in cold water for one hour. Remove tough outside skin, and boil, after “blanching” in water containing a diced carrot, onion and a few mixed spices. Juice of half of lemon or tablespoon of vinegar should be added to water while cooking. Prepared in this manner, sweetbreads are ready for sweetbreads recipes following. Broiled Sweetbreads: Cut lengthwise in ½” slices, season with salt, pepper and paprika. Roll in potato meal, dip in butter, place in hand broiler and broil over clear fire. Serve with strip of bacon, Maitre D’Hotel, Butter or appropriate sauce. Braised Sweetbreads: Wash in cold water, place sweetbreads in pan with enough butter to prevent sticking to pan. Braise until brown and then cover with finely diced carrots, onions and celery. Continue to braise until vegetables are tender. Then add sufficient rich Mushroom, Financerre, Creole or Spanish Sauce, as listed on menu, and allow to simmer for twenty minutes. Sweetbreads Saute: Prepare as for boiling. Saute in clarified butter until brown on both sides, serve with similar sauces as listed for Braised. Creamed Sweetbreads: Cut sweetbreads into ½” square pieces. Sauté in a little clarified butter. Then drain off surplus butter and add to equal quantity of cream sauce and let simmer for a few minutes. Season to taste with salt and pepper. Creamed sweetbreads not to be served on Streamliner, Limited or Coffee Shop cars. Toast cut diagonally should be served separately under napkin on tea plate. Streamliner Standard Coffee Shop Challenger Portion- A la carte ½# ½# ½# ½# Portion – Tab 1/3# 1/3# 1/3# 1/3# Service – A la carte / Creamed Silver cream soup Sm. casserole on Sm. casserole on On toast on dinner dish on tea plate 9” platter 9” platter plate / Broiled etc. Dinner plate Med. Silver platter Med. Silver platter Dinner plate Service – Tab / Creamed Silver soup cream Meat pie dish on Meat pie dish on On toast on dinner dish on tea plate tea plate tea plate plate / Broiled etc. Dinner plate Med. Silver platter Dinner plate On dinner plate Garnish: Dress with butter and fresh chopped parsley where served on plate, platter or toast. Hot dinner plate with all platter and casserole and meat pie service. Remarks: If listed Newburg, Delmonico or A La King, prepare sauces as listed and serve as for creamed sweetbreads. Catsup and Worcestershire with broiled sweetbreads. 4/1/40 INDEX FILE 6-11 CALF’S BRAINS RECIPE: Allow to stand in cold salt water for one hour and remove outside skin. Wash thoroughly and parboil similar to sweetbreads. They are ready for the following recipes. Breaded Sweetbreads: Wash in cold water. Drain dry. Cut in half lengthwise, season with salt and pepper, roll in potato flour, then in egg wash and then into potato meal. Fry golden brown in ½ lard and ½ butter. Serve with Tomato, Spanish, Tartare, or Béarnaise sauce.

Au Beurre Noir: Wash in cold water. Drain and cut in half lengthwise. Do not dredge or roll in flour. Season with salt, white pepper and place in frying pan with a basting spoonful of clarified butter. Brown well on both sides. Remove brains from pan when butter is well browned, add juice of ½ lemon and let simmer a moment. Add a little chopped parsley and pour over brains when serving.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1 set or 4 halves 1 set or 4 halves 1 set or 4 halves ¾ set or 3 halves

Portion – Tab ½ set or 2 halves ½ set or 2 halves ½ set or 2 halves ½ set or 2 halves

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate on toast points

Service – Tab Dinner plate Med. Silver platter Dinner plate on Dinner plate on toast points toast points

Garnish: Dress with melted butter and sprig of parsley, also segment of lemon cut from blossom end to stem end. Catsup and Worcestershire sauce to accompany.

Remarks: Hot dinner plate with all platter service.

4/1/40 INDEX FILE 6-12 BEEFSTEAK and KIDNEY PIE RECIPE:

1# of lean beef trimmings and one kidney sliced ¼” thick and 4 to 6 button mushrooms, braise in pot in 2 basting spoonfuls of butter until half done, add one tablespoon of flour to make roux, add consommé or rich stock to cover meat. Add one cup 3/8” diced raw potatoes, simmer until potatoes are done. Place in designated baking dish, sprinkle with chopped parsley and cover with pie dough, prepared as per recipe, rolled 1/8” thick, brush with pie wash, bake slowly until crust is baked through and brown.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ¾# oval baker ¾# oval baker ¾# oval baker ½# Meat pie dish ¾ full ¾ full ¾ full ¾ full

Portion – Tab ½# Meat pie dish ½# Meat pie dish ½# Meat pie dish 1/3#, 1 ½ basting 2/3 full 2/3 full 2/3 full spoonfuls

Service – A la carte Oval baker on 9” Oval baker on 9” Oval baker on 9” Meat pie dish platter platter platter tea plate

Service – Tab Meat pie dish Meat pie dish Meat pie dish On dinner plate on tea plate on tea plate on tea plate

Garnish: Dress crust with butter when served.

Remarks: When served on other than dinner plate, hot dinner plate to accompany. Terms: ¾# A la carte, ½# and 1/3 # Select and Challenger meals as listed, portion allowance based on raw weight issued by commissaries.

4/2/40 INDEX FILE 6-13 BOILED LAMB, ROAST LEG OF LAMB, ROAST SPRING LAMB RECIPE: Boiled Lamb: Remove pink outside skin from leg or shoulder. Remove bone, roll and tie securely; plunge into boiling water in which has been placed 1 diced carrot, 1 onion (cloved), 1 turnip and a little salt. The juice of half a lemon added to water in which lamb was boiled, whitens meat and improves the flavor. Never boil violently, as this toughens the meat. Serve with Caper Sauce, or with spinach, chopped fine and sautéed in butter. May be served also with Spanish Sauce, mashed turnips or Béarnaise Sauce. Roast Leg of Lamb: Remove pink outside skin from leg. Remove hip bone and then bone leg bone up to hook. Leave hock bone in leg and tie securely. Place in roast pan with bouquet of sliced vegetables, i.e., onions, carrots, celery and parsley stems. Season with salt and pepper and rub lamb leg with lard before placing in roasting pan. Roast in fast oven for a few minutes with the bones and scraps from lamb. Reduce the heat and finish cooking. (Never roast well done). Baste frequently during the roasting. Make a natural gravy from the pan trimmings and bones by adding rich stock to pan and season with salt and pepper and 1 tablespoon of Worcestershire sauce. Strain through a cloth and skim carefully. Roast Spring Lamb: When so featured on menu, prepare by boning shoulder, leg and saving chin bone from lamb rack. Shoulder and leg to be rolled and tied securely and roasted in same manner as leg of lamb listed above. When serving, each portion to consist of one slice of leg, one slice of shoulder, cut ¼ inch thick and 1 rib from rack. For Challenger service, feature only Mint or Currant Jelly. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# - 3 slices ¼” ¾” – 3 slices ¼” ¾# - 3 slices ¼” ½# - 2 slices ¼” thick thick thick thick

Portion – Tab ½# - 2 slices ¼” ½# - 2 slices ¼” ½# - 2 slices ¼” ½# - 2 slices ¼” thick thick thick thick

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter On dinner plate

Service – Tab Dinner plate Med. Silver platter On dinner plate On dinner plate Garnish: Serve only with natural gravy with lamb unthickened. Mint sauce, mint or currant jelly. Sauce in boat for mint sauce. Jellies to be served in nut dish on Streamliners and Standard Diners, ramekin Coffee Shop diners, on lettuce leaf on plate with meat on Challenger diners. Hot dinner plate for service when platters are used.

INDEX FILE 7-1 LAMB - FRICASSEE, CURRY LEG, IRISH LAMB STEW RECIPE: Fricassee of Lamb: Use lamb trimmings from racks and lamb shoulder when furnished. Care should be used to remove all bones, and surplus fat. Cut into 1” pieces. Place in pot, cover with cold water, bring to boil and wash off all meat. Place lamb back in clean pot and cover with water. For 5# of meat use 1 cup each of carrots, onions, and celery all cut in ½” dice. When meat and vegetables are tender but firm, strain off broth and thicken with roux of one cup of butter and 1 cup of flour. Cook 5 to 6 minutes, and have sauce heavy enough to adhere to meat. Season with celery salt, salt and white pepper, add 3 well beaten egg yolks to sauce and stir well. Add meat and vegetables to sauce, stir, and let simmer for a few minutes and place in jar in Bain Marie. Curry of Lamb: Dissolve 1 teaspoonful of curry powder to a gallon or until curry flavor is pronounced, add this to sauce before adding meat. Irish Lamb Stew with Vegetables: Prepare as for Fricassee, except to be very thin and not thick enough to adhere to meat. Make dumplings as per recipe given, and to be the size of a chicken egg, serving 2 on A la carte and 1 on Select and Challenger set meals. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# Sm. casserole ¾# Sm. casserole ½# - 2 basting spoonfuls soup cup ¾ full ¾ full ¾ full

Portion – Tab ½# silver cream ½# Meat pie dish ½# Meat pie dish ½# - 2 basting spoonfuls soup cup 2/3 full 2/3 full 2/3 full

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole on On dinner plate cup on tea plate 9” sm. platter 9” sm. platter

Service – Tab Silver cream soup Meat pie dish on Meat pie dish on On dinner plate cup on tea plate tea plate tea plate Garnish: Sprinkle with chopped parsley. Tablespoonful of freshly cooked peas on top of each portion served. Remarks: Hot dinner plate for service on Streamliner, standard and Coffee Shop Dining cars. Terms: ¾# A la carte, ½# Select and Challenger meals as listed, is portion allowance based on raw weight issued by commissaries. 4/2/40 INDEX FILE 7-2 BRAISED LAMB, ROGOUT OF LAMB WITH VEGETABLES RECIPE:

Braised Lamb: Use forequarter of lamb and include all trimmings from lamb racks and legs. Remove all bones trim and trim outside skin, membranes and fat. Cut in 1” squares. Place lamb in roasting pan. Pour over meat clear lard or roast beef drippings. Season with salt and white pepper and braise in oven with onions, carrots, celery, turnips and one or tow green peppers cut in ¾” pieces. Dust well with flour and when meat is well browned, add canned tomatoes and enough stock to cover and let simmer until meat and vegetables are tender, taste for seasoning. In proportion 2/3 meat should be used and 1/3 vegetables. Ragout of Lamb: Ragout of lamb prepared as above, adding braised raw potatoes cut in ¾” squares. Amount of potatoes and vegetables should be equal. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# Sm. casserole ¾# Sm. casserole ½# - 2 basting soup cup ¾ full ¾ full ¾ full spoonfuls

Portion – Tab ½# silver cream ½# Meat pie dish ½# Meat pie dish ½# - 2 basting soup cup 2/3 full 2/3 full 2/3 full spoonfuls

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole on On dinner plate cup on tea plate 9” sm. platter 9” sm. platter

Service – Tab Silver cream soup Meat pie dish on Meat pie dish on On dinner plate cup on tea plate tea plate tea plate

Garnish: When serving dress with tablespoon of freshly cooked peas. Sprinkle with chopped parsley.

Remarks: Hot dinner plate for service on Streamliner, Standard and Coffee Shop Diners. Terms: ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissaries.

4/2/40 INDEX FILE 7-3

STUFFED LAMB SHANKS RECIPE:

For 6 Shanks: 6 Lamb Shanks 1 cup pearl barley 2 tablespoons diced onions ½ teaspoon powdered sage ½ teaspoon powdered thyme

Cook barley in salt water until done – about 30 minutes. Drain and mix with sage and thyme, adding diced onions which have been sautéed in butter until tender. Stuff pockets of lamb shanks with prepared barley and roast in pan or sauté in pot with some diced onions and carrots until tender. Prepare sauce in pot which cooked. Strain sauce and season to taste.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1 lge or 2 sm. 1 lge or 2 sm. 1 lge or 2 sm. 1 medium

Portion – Tab 1 medium 1 medium 1 medium 1 medium

Service – A la carte On dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab On dinner plate Med. Silver platter Med. Silver platter Dinner plate

Garnish: Small ladle of sauce poured over when served. Sprinkle with chopped parsley. Garnish with diced or whole baby carrots and new green peas. Sprig of fresh mint may be used in place or parsley.

Remarks: Hot dinner plate for service when ever platter are used.

4/2/40 INDEX FILE 7-4 LAMB CHOPS – ENGLISH, FRENCHED RECIPE: English Lamb Chops: Chop to be cut through, boned and rolled saddle 1 ½” thick for A la carte, 1” thick for meal Select. Each flank of chop to be rolled around a lamb kidney cut in half and tied or fastened with a skewer. Season with salt and white pepper, dip in oil and broil over a brisk clean fire. Remove cord or skewer when serving. Lamb Chops: Chops to be trimmed from rack as received from Commissary. Rib bones to be separated from chine bone with saw, never use clever. Blade and outside covering to be cut from the large end of rack. Meat to be trimmed from ribs. These trimmings to be used for entrees. Leave rib covered 1 ½” above eye of each chop. Cut chops in portion sizes as listed below, removing skin covering from fat on each chop before cooking. Point the end of each rib bone with the cleaver to permit colored frill being easily fitted, care being taken to remove any splinter of bone from rib. Single lamb chop to be served on small silver platter on crouton of toast for all services except Challenger which is to be dinner plate. Broiled lamb Chops: Do not flatten with cleaver. Season with salt and white pepper, dip in oil and broil over brisk clear fire. When broiling lamb chops, place same on broiler with skin side to the front of the broiler. Cook must not use bricks or heavy irons to place on meats while broiling. Seasoning Mixture: 1 clove crushed garlic, ½ cup of oil or butter, 1 tablespoon of salt, 1 tablespoon of paprika.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte / English 1 chop, 1 ½#, 1 ½” 1 chop, 1 ½#, 1 ½” 1 chop, 1 ½#, 1 ½” 1 chop, 1 ½#, 1 ½” / Lamb Chop 2 chops 5/8# ea 2 chops 5/8# ea 2 chops 5/8# ea 2 chops 1/3# ea

Portion – Tab / English 1 chop, 1#, 1”thick 1 chop, 1#, 1” thick 1 chop, 1#, 1” thick 2 chops 1/3# ea / Lamb Chop 2 chops 5/8# ea 2 chops 5/8# ea 2 chops 5/8” ea 2 chops 1/3# ea

Service – A la carte / English On toast on dinner On toast on Med. On toast on Med. On toast on dinner plate silver platter silver platter plate / Lamb Chop “ “ “ “ “ “ “ “ “ “ “ “

Service – Tab On toast on dinner On toast on Med. On toast on Med. On toast on dinner plate silver platter silver platter plate INDEX FILE 7-5-1 (Sheet 1 of 2) LAMB CHOPS – ENGLISH, FRENCHED

Garnish: Dress each chop with melted butter. Hot dinner plate for service when platters are used. Sprig of parsley, slice of lemon, each chop fitted with colored frill resting on triangular piece of toast. Currant jelly or mint jelly to accompany unless special garnish is listed. Worcestershire sauce to accompany.

Remarks: Terms 1 ½# and 1#, 5/8# A la carte, 1/3# and 5/8# Select or Challenger Meals as listed is portion allowance based on raw weight issued by commissaries.

7/12/40 Revised INDEX FILE 7-5-2 (Sheet 2 of 2)

BACON Bacon service is based on 24 slices to the pound. Bacon should be broiled at all times when served unless ordered by guest. Should be broiled from raw, except in cases of heavy trains, such as Challenger, when it should be partially cooked in oven to break grain of meat and finished on the broiler, when ordered.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 6 slices 6 slices 6 slices 4 slices

Service – A la carte On toast on dinner On toast on med. On toast on med. On dinner plate silver platter silver platter plate

Bacon with Griddle Cakes, 3 slices on toast 3 slices on toast 3 slices on toast 2 slices on cakes Etc. Comb. Breakfast on small platter on small platter on small platter

Rasher of Bacon 1 slice 1 slice 1 slice 1 slice

Bacon, Comb Breakfast, 3 strips on toast 3 strips on toast 3 strips on toast 3 strips on toast Bacon – Reduced portion on small platter on small platter on small platter on dinner plate

Bacon and Eggs: Portion – A la carte 4 slices, 2 eggs 4 slices, 2 eggs 4 slices, 2 eggs 4 slices, 2 eggs Service – A la carte on dinner plate on med. Platter on med. Platter on dinner plate Portion – Tab 3 slices, 2 eggs 3 slices, 2 eggs 3 slices, 2 eggs 2 slices, 2 eggs Service – Tab on dinner plate on med. Platter on dinner plate on dinner plate

Garnish: Sprig of parsley Remarks: Hot dinner plate to accompany platter service. On Challenger where bacon and broiled eggs are served in egg cup, the bacon to be served on tea plate, garnished with triangular piece of toast.

4/2/40 INDEX FILE 8-1 HAM SMOKED RECIPE: In boiling ham for cold meat, should a whole ham be prepared, it should be boned, put on fire in cold water, boiled for 3 hours, removed from fire and allowed to remain in the water in which it was boiled until thoroughly cold. Where travel justifies, a whole ham should be boiled at one time. In cutting up ham for broiling or frying, the sliced ham should never be thinner than 1/8” in thickness. Remove hip bone, and cut ham from hock end through joint and straight to bottom and do not follow the bone, using larger part for horseshoe cuts, the other part to be used for undercuts and for ham entrees. All ham should be broiled unless ordered fried by guest.

Ham Fried or Broiled Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½#, 2 horseshoe ½#, 2 horseshoe ½#, 2 horseshoe ½#, 2 horseshoe cuts 1/8” thick cuts 1/8” thick cuts 1/8” thick cuts 1/8” thick Service – A la carte On toast on dinner on toast on med. On toast on med. On toast on dinner plate silver platter silver platter plate Ham with Griddle Cakes, Small horseshoe cut small horseshoe cut small horseshoe cut ½ horseshoe cut on Etc. Combo Breakfasts On toast, sm. platter on toast, sm. platter on toast, sm. platter cakes on dinner plate

Ham – Reduced Portion ¼# horseshoe, 1/8” ¼# horseshoe, 1/8” ¼# horseshoe, 1/8” ¼# horseshow, 1/8” on toast on 9” sm. on toast on 9” sm. on toast on 9” sm. on toast on dinner platter platter platter plate Ham and Eggs: Portion – A la carte ¼#, 1 horseshoe cut ¼#, 1 horseshoe cut ¼#, 1 horseshoe cut ¼#, 1 horseshoe cut 2 eggs 2 eggs 2 eggs 2 eggs Service – A la carte On dinner plate on med. Platter on med. Platter on dinner plate Portion – Tab ¼#, 1 horseshoe or 2 ¼#, 1 horseshoe or 2 ¼#, 1 horseshoe or 2 1/5#, ½ horseshoe or undercuts, 2 eggs undercuts, 2 eggs undercuts, 2 eggs undercuts, 2 eggs Service – Tab Dinner plate Med. Platter dinner plate dinner plate

Remarks: Hot dinner plate to accompany platter service.

4/2/40 INDEX FILE 8-2

ROAST HAM RECIPE:

Tenderized ham should be used as supplied by commissaries. Ham should be bone carefully, skin removed if no so furnished, tied before roasting. Place boned ham in roast pan. For each ham, mix together 1 cup of sugar, 1 teaspoon ground cinnamon, and 1 cup flour, stick each ham with six or eight whole cloves, rub well with sugar and spiced flour, pour over 1 quart of water or juice from one can of pineapple and like amount of water. Cover roast pan and bake forty to fifty minutes, basting occasionally. Add water to prevent scorching.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ½#, 2 horseshoe ½#, 2 horseshoe ½# 2 horseshoe ½#, 2 horseshoe cuts cuts cuts cuts

Portion – Tab 1/3#, 1 ½ horseshoe 1/3#, 1 ½ horseshoe 1/3#, 1 ½ horseshoe 1/3#, 1 ½ horseshoe cuts cuts cuts cuts

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate Med. Silver platter Dinner plate Dinner plate

Garnish: Parsley sprig and raisin sauce or other appropriate sauce.

Remarks: Hot dinner plate for service where platters are used. (1/2# a la carte, 1/3# Select or Challenger meals as listed, is portion based on raw weight issued by commissary.)

4/2/40 INDEX FILE 8-3 ROAST LOIN OF PORK RECIPE:

Remove chin bone from loin with saw. Never use a cleaver for this purpose. Place in roast pan, season with salt and pepper, add bouquet of vegetables, i.e. onions, carrots, celery and parsley stems. Add 1 cup of stock while roasting and baste frequently. Roast well done. Remove pork from pan, pour off surplus fat and add flour to absorb fat left in pan, making a roux, add stock, season with salt and white pepper and strain. When serving, gravy should be alongside of, never poured over the meat.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ¾#, 2 cuts each ¾#, 2 cuts each ¾#, 2 cuts each ½#, 2 cuts, one with with rib with rib with rib rib

Portion – Tab ½#, 2 cuts, one ½#, 2 cuts, one ½#, 2 cuts, one ½#, 2 cuts, one with rib with rib with rib with rib

Service – A la carte On dinner plate med. Silver platter med. Silver platter on dinner plate

Service – Tab On dinner plate med. Silver platter dinner plate on dinner plate

Garnish: Sprig of parsley, hot dinner plate for service where platters are used.

Remarks: Apple sauce to be served with Roast Pork. Spiced crabapple or apple compote may also be listed. Terms: 2/3# A la carte and ½# Select and Challenger meals as listed is portion allowance based on raw weight issued by commissary.

4/2/40 INDEX FILE 8-4

PORK CHOPS RECIPE:

Chops to be cut from pork loin, chine bone and excess fat removed. Broiled Pork Chops: Do not flatten with cleaver. Season with salt and white pepper, dip in oil or butter and broil on clear brisk fire. Fried or Sautéed Pork Chops: Season with salt and white pepper, roll in potato flour, place in frying pan with a basting spoonful of butter. Brown on both sides and reduce heat and fry slowly until done. Breaded Pork Chops: Season with salt and white pepper, roll in potato flour, then in egg wash, then in potato meal. Brown quickly in half lard and half butter, reduce heat and fry slowly until done. Serve with Country Gravy made in pan in which chops are fried. Very appropriate garnish with fried or sautéed pork chops is apple sauce, fried apples, spiced crabapples, sweet potatoes, tomato sauce, cream sauce, Roberts sauce, Chasseur sauce, Spanish sauce. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾#, 2 chops, each ¾#, 2 chops, each ¾#, 2 chops, each ½#, 2 chops, 1 with with rib with rib with rib with rib

Portion – Tab ½#, 2 chops, one ½#, 2 chops, one ½#, 2 chops, one ½#, 2 chops, one with rib with rib with rib with rib

Service – A la carte dinner plate med. Silver platter med. Silver platter dinner plate

Service – Tab dinner plate med. Silver platter dinner plate dinner plate

Garnish: Dress with melted butter. Sprig of parsley, each chop resting on a triangular piece of toast.

Remarks: Hot dinner plate for service where platters are used. Terms ¾# A la carte, ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by Commissary.

4/3/40 INDEX FILE 8-5 PORK TENDERLOIN RECIPE: Broiled Pork Tenderloin: Remove tough skin or membrane and split lengthwise, but do not cut entirely through, fold back the two sides and score lightly to prevent tenderloin curling while broiling. Season with salt and white pepper, dip in oil or butter and broil over a brisk clear fire until well browned and done. Fried Pork Tenderloin or Frenched: Trim off outside membrane and cut crosswise into three pieces. Flatten each piece with clever, season with salt and white pepper, roll in flour and sauté in pan using ½ lard and ½ butter. Stuffed Pork Tenderloin: Trim off outside membrane, split lengthwise almost entirely through, fold back and flatten with cleaver slightly. Place dressing, force meat of stuffing to be used in center, roll and hold in shape with tooth picks or skewer. Place in small roast pan with bouquet of vegetables, carrots, onions, celery and parsley stems, season with salt and white pepper. A tablespoon of lard or butter on each tenderloin. Brown quickly, reduce heat and cook slowly until done. Remove tenderloin and prepare gravy in pan by adding flour for a roux, cook 5 minutes and add stock. Taste for seasoning and strain. Dressing recipe same as for Roast Turkey force meat recipe same as for Stuffed Green Pepper. Breaded Pork Tenderloin: Cut as for fried pork tenderloin, season with salt and white pepper, roll in potato flour, then in egg wash, then in potato meal. Fry in ½ butter and ½ lard properly heated. Serve with tomato, cream, Robert, Chasseur, Spanish, or apple sauce. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½#, 3 patties or ½#, 3 patties or ½#, 3 patties or 1/3#, 2 patties or 1 piece 1 piece 1 piece 1 piece Portion – Tab 1/3#, 2 patties or 1/3#, 2 patties or 1/3#, 2 patties or 1/3#, 2 patties or 1 piece 1 piece 1 piece 1 piece Service – A la carte dinner plate med. Silver platter med. Silver platter dinner plate Service – Tab dinner plate med. Silver platter dinner plate dinner plate

Garnish: Dress with melted butter. Hot dinner plate for service where platters are used. Sprig of parsley. Serve on triangular pieces of toast. Remarks: Terms: ½# A la carte, 1/3# Select or Challenger meals as listed is portion allowance based on raw weight issued by commissary.

4/3/40 INDEX FILE 8-6 PORK SPARERIBS – BRAISED, BOILED, BAKED STUFFED RECIPE: Boiled Spareribs: Separate the sparerib plate in pieces containing 2 or 3 ribs to each piece, using saw to cut the longer pieces crosswise. Place cut up pieces in pot, cover with cold water, bring to a boiling point. Remove from fire and drain, wash off spareribs and place in clean pot. Boil ribs until ¾ done. Cover with one quart sauerkraut and one quart of water, adding 2 whole cloves and two basting spoonfuls of finely minced onions that have been braised in butter until tender, but not browned. Cover and let simmer until meat easily come loose from bones. Season well with salt and white pepper. When featured with dumplings, drop dumplings (See recipe for Chicken Pot Pie) on top of sauerkraut, cover tightly, permitting dumplings to steam until done. Baked Stuffed Pork Spareribs: When featuring dressing, spread dressing (See recipe for Roast Turkey) on one section of spareribs and cover with another, tie together and place in pan, season with salt and pepper and bouquet of small cut vegetables, onions, carrots, and celery. Place in oven, and when brown, reduce heat and bake about one hour or until tender. Remove spareribs from pan and pour off surplus fat, add flour to fat left in pan for roux and cook 5 minutes, add stock and season with salt and white pepper and strain. Braised Pork Spareribs: When featuring with sweet potatoes, prepares for baked, omitting dressing and prepare sweet potatoes as per recipe covering preparation of sweet potatoes. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte/ Spareribs ¾ lb. ¾ lb. ¾ lb. ½ lb. / Sweet Potatoes ¼ lb. ¼ lb. ¼ lb. ¼ lb. / Sauerkraut 1 heaping basting 1 heaping basting 1 heaping basting 1 heaping basting spoonful spoonful spoonful spoonful Portion – Tab / Spareribs ½ lb. ½ lb. ½ lb. ½ lb. /Sweet Potatoes ¼ lb. ¼ lb. ¼ lb. ¼ lb. /Sauerkraut 1 heaping basting 1 heaping basting 1 heaping basting 1 heaping basting spoonful spoonful spoonful spoonful Service – A la carte dinner plate med. Silver platter med. Silver platter dinner plate Service – Tab dinner plate med. Silver platter dinner plate dinner plate

Garnish: 1 small ladle of gravy over braised and baked ribs. Sprig of parsley and chopped parsley. Hot dinner plate for service where platters used. 4/3/40 INDEX FILE 8-7 PORK SAUSAGE HOMEMADE RECIPE: Homemade Pork Sausage: 2# of pork butts, ¼ ounce of leaf sage or 1 heaping tablespoon ground sage, 1 level teaspoon of ground black pepper and two level teaspoons of salt. Pick stems from sage and rub to powder between hands. Mix seasoning with meat before grinding through meat grinder twice, using small size cutter. Mold in round cakes, 3 inches across, ½” thick raw, allowing ½ lb. Of pork for each portion of two cakes, for A la carte. Mold 2 ½ inches across, ½ inch thick raw, allowing 1/3 lb. of pork to each portion of two cakes for Select or Challenger meals. Roll in potato flour and fry slowly in frying pan and serve with fried apples or mashed potatoes, etc. When featured on menu with mashed potatoes place 1 basting spoonful of mash potatoes in the center of platter or plate and pour gravy around potatoes and place sausage at either end. When listed with just gravy or sauce pour gravy or sauce on one side of platter or plate and sausage partially resting in gravy. Homemade Sausage with Griddle Cakes: Portions as listed below. Two sausage cakes same size as listed below for both services. Serve on 9” small platter (sprig of parsley) for all services except Challenger, which is served on cakes on dinner plate. Griddle cakes on tea plate with cake cover. Hot dinner plate to accompany also butter and syrup service. Griddle cakes to be 4 ½” in diameter, 4 to order on A la carte, 3 cakes on Select meals or Challenger. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½#, 2 patties 3”x ½” ½#, 2 patties 3” ½” ½#, 2 patties 3”x ½” 1/3#, 2 patties 2 ½”x ½”

Portion – Tab 1/3#, 2 patties 1/3#, 2 patties 1/3#, 2 patties 1/3#, 2 patties, 2 ½”x ½” 2 ½”x ½” 2 ½” x ½” 2 ½” x ½”

Service – A la carte dinner plate med. Silver platter med. Silver platter dinner plate

Service – Tab dinner plate med. Silver platter dinner plate dinner plate

Garnish: One triangular piece of toast on side, sprig of parsley on the other side for platter service. Hot dinner plate to accompany where platters are used. Remarks: Terms: ½# A la carte, 1/3# Select or Challenger meals as listed are portion allowances based on raw weight issued by commissary.

4/4/40 INDEX FILE 8-8 LINK PORK SAUSAGE – FRIED APPLES, GRIDDLE CAKES RECIPE:

Link sausage as supplied from commissaries, 16 links per lb. for Challenger and 12 links per lb. for all other dining car service. Before breakfast, sausage should be partially blanched by placing in a cut meat pan and placing in a medium hot oven for about 10 minutes. This procedure improves the flavor and the skins are less liable to break while broiling. When sausage is removed from the oven remove from baking pan and store in small dairy pan until orders received, placed on inverted pan inside dairy pan. Sausage should not get grease soaked but this will keep sausage from absorbing fat from pan in which it was blanched. A sausage after blanching should be broiled over a clear fire unless otherwise ordered. Number of sausages to be blanched in advance of service, to depend on the amount of business anticipated. Before blanching roll each sausage gently on the meat board or between hands to prevent bursting of skins. Where sausages are served directly on plate or platter, they are to be separated with freshly made strips of toast, the width of the sausage. Half or full orders A la carte, to be garnished with 2 and 4 slices of fried apples respectively, cakes to be covered with silver cake cover. Fried Apples: Core apple and cut in ¼” slices, roll in flour and dip in thin egg wash, brown slowly in butter.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 5/12#, 5 sausage 5/12#, 5 sausage 5/12#, 5 sausage ¼#, 4 sausages

With Cakes ¼#, 3 saus. 4 cakes ¼#, 3 saus. 4 cakes ¼#, 3 saus. 4 cakes 1/8#, 2 saus. 3 cakes

Portion – Tab 1/3#, 4 sausages 1/3#, 4 sausages 1/3#, 4 sausages ¼#, 4 sausages

With Cakes ¼#, 3 saus.,3 cakes ¼#, 3 saus.,3 cakes ¼#, 3 saus., 3 cakes 1/8#, 2 saus. 3 cakes

Service – A la carte between toast strips between toast strip between toast strips on dinner plate on dinner plate on med. Sil. Platter on med. Sil. Platter

With Cakes cakes on tea plate cakes on tea plate cakes on tea plate On dinner plate saus. On 9” platter Saus. On 9” platter Saus. On 9” platter

INDEX FILE 8-9-1 (page one of two) Streamliner Standard D.C. Coffee Shop Challenger Service – Tab Between toast strips Between toast strips Between toast strips On dinner plate on dinner plate med. Silver platter on dinner plate

With Cakes Cakes on tea plate Cakes on tea plate Cakes on tea plate On dinner plate Saus. On 9” platter Saus. On 9” platter Saus. On 9” platter

Garnish: 1 cut of butter placed on each stack of cakes before being served. All sausage garnished with sprig of parsley.

Remarks: Hot dinner plate for service where platters are used. Terms: 5/12# & ¼#, etc. on Select or Challenger meals as listed is portion allowance based on raw weight issued by commissary

4/3/40 INDEX FILE 8-9-2 (page two of two) BOILED HAM with CABBAGE, VEGETABLES RECIPE:

Securely tie undercuts of ham or whole ham when used and boil until ham is tender and keep ham in it’s own water and serve hot from there. When undercuts of ham are used, three slices 1/8” thick. If horseshoe cut is used, on and one half full slices neatly arranged on two basting spoonfuls of cabbage or other vegetable listed. When cabbage is used two ladles of ham stock should be put in pot with cabbage for flavor. Cabbage should not be overcooked. Should be tender yet firm.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ½#, 1 ½ horseshoe same same ¼#, 1 horseshoe cut cuts or 3 undercuts or 2 undercuts 1/8” thick 1/8” thick

Portion – Tab ¼#, 1 horseshoe cut same same ¼#, 1 horseshoe cut or or 2 undercuts, 1/8” 2 undercuts 1/8” thick

Service – A la carte dinner plate med. Silver platter med. Silver platter dinner plate

Service – Tab dinner plate med. Silver platter dinner plate dinner plate

Garnish: Sprig of parsley. Mustard and horseradish in containers to accompany.

Remarks: Dinner plate for service where platters are used. Terms: ½# A la carte, ¼# Select and Challenger meals as listed, is portion allowance based on raw weight issued by commissary.

4/3/40 INDEX FILE 8-10 BEEF Cooks must understand that the most expensive and delicate portions of the beef are not necessarily the best, for more nourishing and tasty dishes can often be obtained from the cheapest cuts, as the flank or brisket. Much unnecessary cost of meals is incurred because meals are not planned sufficiently in advance to allow the trimmings and tougher parts, which require longer cooking, to be utilized. Meat from young animals is more tender, but less nutritious than that from animals of a mature age.

In handling aged meats, particularly in the hot season, cooks must use great care to trim edges of beef loins and ribs; lamb racks, pork loins etc., and prevent any possibility of serving meat orders with tainted edges. This is important and should be given special attention by the chef. Chef under no circumstances issue and order from the kitchen, which will invite criticism.

Special attention should be given to the refrigerators under car. They should be properly cleaned at all times and when perishable supplies are carried in them, they should be fully iced. Cloths will be provided for covering meats and other supplies carried in these boxes, to prevent dust and cinders from the track reaching them. If loins, loin ends or ribs are packed in lower boxes, they should be packed on ice, as they will not keep otherwise. Meat cloths must be laid on top of ice and the loins, loin ends and ribs laid on same, skin down. This will prevent extracting any of the blood. When carried upstairs, or in upstairs refrigerators, the refrigerator should preserve the meat without having them iced. Meat should never be allowed to come into direct contact with the ice, as it extracts the blood. On receiving heavy meats, such as beef loins, loin ends, ribs, sufficient preliminary boning should be done to insure the greatest return from each joint or piece of meat received. Trimmings are to be utilized soon as possible. Bones are to be used for soup stock and suet rendered for frying purposes and the heavy cuts carefully stored and reserved for future use. Chefs should plan, sufficiently in advance to determine the heavy meat cuts which are to be used in conjunction with entrees made from trimmings, which will save time and insure proper preliminary boning of roasts, etc.

Partial boning of beef loins is necessary to have a piece of the loin available for immediate cutting of steaks. It is desired to have the whole loin boned or at least sufficient to cover the ordinary steak sales. This is an exception and not the rule, as on some dining car runs, business does not permit the carrying of a whole loin, and a half a loin is carried instead. In boning beef loins the plate bone should be removed, as single and double sirloin steaks are to be served without the plate bone in. In cutting single and double sirloin steaks, not over two to three inches of flank should be left on, and not over two inches of flank on minute steaks. An exception to this however, is made in service of Deluxe Steaks, which should be cut with flank steak only slightly trimmed.

INDEX FILE 9-0-1

On receiving loin ends, it is best to bone immediately, carefully trimming bone and dividing the meat into sections for future use. Where more than one loin end is received at one time, only one should be boned, the other stored uncut until needed.

When preparing beef ribs for the oven, short ribs should be removed, shoulder blade cut out, top piece over the shoulder blade removed as far up as the third rib, using this piece for preparation of entrees. The chine bone should be sawed off carefully, and not chopped with cleaver, to insure an even slicing when rib is roasted. The rib to be securely tied with heavy cord to keep meat in shape while cooking.

It is desired to eliminate as much as possible all fried dishes from menus. Use instead dishes prepared by roasting, potting, braising, broiling, stewing, boiling or fricasseeing. Always roast meats in hot oven at first, to sear the outside, and retain their juices. Temperature may be reduced later and finished in medium oven. Never puncture roast with fork while cooking. Turn over by placing fork underneath and lifting up. Always make gravy in pan in which meat is roasted. When placing roast in oven always cover with mixture of cut vegetables composed of carrots, turnips and onions.

In broiling, the broiling iron to be scrapped clean, the fire must be kept hot and clear and as in roasting the object is to retain all natural juices of meat, therefore it is necessary to sear outside of meat quickly. When this is done meat should be moved farther forward on broiler and finished slowly.

In stewing, never boil violently as toughness will result, and flavor is spoiled. Blanch as stews by bringing to boil and pouring off water and replace with fresh.

In boiling meats have water boiling previous to immersing meat, and cook slowly on back of range.

Frying is one of the least understood methods of cooking and one of the most poorly performed. Frying and sautéing are different. Fried dishes ordinarily are meant those dishes cooked in deep grease, while sautéing is cooking in a pan with very little grease and “tossed about” to prevent burning to obtain nice color on all sides. Use of lard or clear rendered beef suet or butter to be used for all frying. Potato flour and potato meal should be used for all breading, as this preparation is more desirable. Always strain grease after frying breaded meats etc. as particles that have fallen into it will burn and spoil fat.

4/2/40 INDEX FILE 9-0-2 HAMBURGER OR SALISBURY STEAK RECIPE: Pass through fine meat grinder fresh lean beef, free from fat and gristle, or use ground beef as issued by commissaries. Hamburger Steak: To about 2 ½ pounds of ground beef add one cup of potato meal, one cup finely minced dry onions that have been sautéed in butter but not browned and excess butter removed, 2 raw eggs, salt and white pepper. Blend thoroughly and mold oval shape ½” thick, score lightly with steak knife and fry in shallow clear fat. Salisbury Steak: Prepare same as for hamburger steak omitting onions and broil over clear brisk fire. Appropriate Sauces: Mushroom, Bordelaise, Tomato, Lyonnaise, Milanaise.

Streamliner Standard Coffee Shop Challenger Portion – A la carte ¾# oval shape ¾# oval shape ¾# oval shape ½# oval shape ½” thick ½ “ thick ½” thick ½” thick

Portion – Tab ½# oval shape ½# oval shape ½# oval shape 1/3# oval shape ½” thick ½” thick ½” thick ½” thick

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate Med. Silver platter Dinner plate Dinner plate

Garnish: Dress with melted butter, sprig of parsley

Remarks: Dinner plate to accompany all platter service. Terms: Above terms based on raw weight of loin end, etc. issued to car. Where ground meat issued, portion should be ¾# A la carte, and ½# Select meals on Streamliner, Standard and Coffee Shop cars and ½# and 1/3# for Challenger cars.

4/3/40 INDEX FILE 9-1

BOILED BEEF RECIPE:

Use less desirable portion of loin end, the skirt from the loin, or trimmings from shoulder blade on rib. In boiling beef have water boiling previous to immersing meat, then add a bouquet of chopped or whole vegetables, 4 whole spices and one bay leaf, simmer slowly until tender, but firm by placing pot on back range. Meat should be kept in liquor it was boiled in, appropriate sauces: Spanish sauce, Horseradish Sauce, Raeford, and Mustard Sauce. Ladle sauces on one side and not over meat. Boiled beef when served should not be trimmed entirely free of fat, and each portion should carry a small amount of fat with the lean meat.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾#, 3 slices 1/8” ¾#, 3 slices 1/8” ¾#, 3 slices 1/8” ½#, 2 slices 1/8” thick thick thick thick

Portion – Tab ½#, 2 slices 1/8” ½#, 2 slices 1/8” ½#, 2 slices 1/8” ½#, 2 slices 1/8” thick thick thick thick

Service – A la carte On dinner plate Med. Silver platter Med. Silver platter On dinner plate

Service – Tab On dinner plate Med. Silver platter On dinner plate On dinner plate

Garnish: Horseradish or mustard to accompany in containers. With chopped parsley and sprig of parsley.

Remarks: Hot dinner plate to accompany where platters are used. Terms: ¾# A la carte, ½# Select and Challenger meals as listed, is portion allowance based on raw weight issued by commissaries.

4/3/40 INDEX FILE 9-2 SWISS STEAK - PAN GRAVY RECIPE: U.S. Choice Grade Heifer Beef rounds to be used. Rounds to be boned and aged before issuing to cars. Each round to weigh about 40 pounds and chefs should understand they should be cut similar to leg of veal, i.e., trimmed out the following the different cell divisions of leg which divide upper and lower part round from section above the knee joint. Each cell division should be carefully trimmed before cutting into steaks and all trimmings reserved for later use. Each round should trim out 50 steaks weighing 6oz. Preparation: Steak masticator should be used. Season each steak with salt and pepper, roll in potato flour, rubbing it in well. Brown quickly on both sides in a small amount of clear grease, arrange the steaks in a roast pan or large sauté pot, sprinkle with some finely chopped onions, cover with gravy prepared in pan in which cooked. Season to taste, cover roast pan or sauté pot and allow to simmer in sauce 45 to 60 minutes until tender. Serve hot with basting spoonful of gravy poured over each steak.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1# Steak 1# Steak 1# Steak ½# Steak

Portion – Tab ¾# Steak ¾# Steak ¾# Steak ½# Steak

Service – A la carte Dinner plate Med. Platter Med. Platter Dinner plate

Service – Tab Dinner plate Med. Platter Dinner plate Dinner plate

Garnish: If served on Standard diners or Coffee Shop cars – garnish with jardinière of vegetables, baked stuffed green pepper or tomato.

Remarks: Dinner plate for service where platters are indicated. Steak masticator will be furnished Challenger crews. If featured on other lines, loin or loin end steaks should be used and pre pared in similar manner. Terms: 1# A la carte, ¾# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissaries 4/3/40 INDEX FILE 9-3 BAKED MEAT PIE – SPRING VEGETABLES, BISCUIT CRUST RECIPE: To prepare this item: All clear beef, pork, lamb, and veal trimmings should be cut into pieces about 1” square. Braise together in the oven with raw carrots, turnips, celery, and one or two green peppers. Season with salt, pepper and paprika. Dust well with flour as no additional roux should be added. When slightly browned add one can of tomatoes (gallon can for large roast pan full) stir well and add sufficient stock to cover. Allow to simmer in the oven until meat slightly tender and then add raw potatoes cut in small squares (one half inch) and one can of green peas. Test for seasoning again and when meat is tender cover with rich biscuit dough rolled slightly thicker than ¼”. Brush top with egg wash and bake until crust is done. Prepare biscuit according to recipe.

Biscuits: 1 lb. lard 4 lbs. Flour 5 oz. or 5 heaping teaspoons salt 5oz. or 5 heaping teaspoons Baking Powder

Mix flour, salt and baking powder, sifting together, then add lard, mixing together. Add ½ gallon milk to make soft dough, just so it can be handled. Use spoon to work milk, not the hands. Roll out very thin, so when baked biscuits will not be over ¾” thick. Cut with biscuit cutter. Bake in small pans, a pan at a time so you will have fresh biscuits every twenty minutes during meals. Gravy should be thinner than for stew as biscuits crust will absorb considerable during baking process. Vegetables and potatoes should be equal one-half quantity of meat used. Meat Pie should not be dry, but show moisture of sauce when served.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# cut 3” x 5” ¾# cut 3” x 5” ¾# cut 3” x 5” ½# cut 3” x 4”

Portion – Tab ½# cut 3” x 4” ½# cut 3” x 4” ½# cut 3” x 4” ½# cut 3” x 4”

Service – A la carte Dinner plate Med. Platter Med. Platter Dinner plate

Service – Tab Dinner plate Med. Platter Dinner plate Dinner plate

Garnish: Garnish with Jardinière of vegetables on all trains aside from Challenger and on this train serve with vegetables as listed. Hot dinner plate for service where platter are used. 4/3/40 INDEX FILE 9-4 SPAGHETTI with CHILI CON CARNE RECIPE: Spaghetti should be cooked in plain boiling salted water until tender, washed through colander with hot water to remove all free starch and placed in jar on steam table. In oval baker, Meat Pie Dish, or Dinner plate, place what amounts to 3 basting spoonfuls of spaghetti for A la carte or 2 spoonfuls for Select meals. Spaghetti to be dry and hot, and on top of spaghetti pour over 2 basting spoonfuls of Chili Con Carne prepared as follows:

4# lean Beef 2 cupfuls fine diced Onions 8 tablespoons Chili Powder 4 teaspoons Salt 2 Cloves Garlic 1 pint Tomato Puree 8 tablespoons Butter 2 tablespoons Comino Seed ½ cup chopped Suet 2 quarts Water 8 tablespoons flour 1 ½ cups uncooked Chili Beans

Run beef through coarse food grinders. Be sure the beef has been trimmed free of fat or gristle mix the beef thoroughly with chili powder, crushed garlic, salt and flour. Saute the minced onions in melted butter and dice suet until onions are tender, but not browned. Add meat mixture and braise 15 minutes, stirring to prevent burning. Add the hot water and tomato puree and simmer slowly for 45 minutes, then brown the comino seeds slightly in the oven, crush thoroughly by rolling with rolling pin and add to chili. Taste to insure proper seasoning and add the drained chili beans which have been cooked tender. The foregoing recipe will make about 1 ½ gallons.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 3 basting spoonfuls 3 basting spoonfuls 3 basting spoonfuls 3 basting spoonfuls spaghetti spaghetti spaghetti spaghetti 2 basting spoonfuls 2 basting spoonfuls 2 basting spoonfuls 2 basting spoonfuls chili chili chili chili

Portion – Tab 2 basting spoonfuls 2 basting spoonfuls 2 basting spoonfuls 2 basting spoonfuls spaghetti spaghetti spaghetti spaghetti 2 basting spoonfuls 2 basting spoonfuls 2 basting spoonfuls 2 basting spoonfuls chili chili chili chili 4/4/40 INDEX FILE 9-5-1 (page one of two)

SPAGHETTI with CHILI CON CARNE (con’t)

Streamliner Standard D.C. Coffee Shop Challenger

Service – A la carte Oval baker on 9” Oval baker on 9” Oval baker on 9” Dinner plate platter platter platter

Service – Tab Meat pie dish on Meat pie dish on Meat pie dish Dinner plate tea plate tea plate tea plate

Garnish:

Remarks: Hot dinner plate to accompany for Streamliner, Standard and Coffee Shop diners. Where Chili Con Carne is ordered, cracker and butter service should accompany.

4/4/40 INDEX FILE 9-5-2 (page two of two) TENDERLOIN of BEEF RECIPE:

Where whole beef tenderloin strip is used, as roasted or raised the meat should be trimmed free from membranes and larded with larding needle and thin strips of larding pork. Each cut of the finished strip when served should carry bits of larding pork through the meat. Beef tenderloin should be roasted rare to insure meat being pink and juicy when served. Serve with mushrooms, Jardinière, Béarnaise, Bordelaise, stuffed tomatoes or peppers or broiled tomato. Never pour sauce over the top of meat when served.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# - 2 slices ¼” ¾# - 2 slices ¼” ¾# - 2 slices ¼” --- thick thick thick

Portion – Tab ½# - 2 slices 1/8” ½# - 2 slices 1/8” ½# - 2 slices 1/8” --- thick thick thick

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter ---

Service – Tab Dinner plate Med. Silver platter Dinner plate ---

Garnish: Garnish with sprig of parsley

Remarks: Hot dinner plate for service where platters are used. Terms: ¾# A la carte, ½# Select meals as listed, is portion allowance based on raw weight issued by commissaries.

4/4/40 INDEX FILE 9-6 OX JOINTS / SHORT RIBS of BEEF - BRAISED, ROAST, POTTED RECIPE: Carefully trim and remove excess fat from short ribs, cut into pieces, each containing a rib bone, tie each piece with twine. Place in pot or roast pan with bouquet of cut vegetables and 4 whole allspice, 2 bay leaves, and 1 clove of crushed garlic. Braise slowly in oven until ¾ done, remove excess fat and meat, add flour to balance of fat, stirring to make a roux, then add 6 or 8 soft tomatoes and enough hot stock to make a gravy, put meat back into the gravy and finish cooking slowly until done tender. Season with salt and pepper, strain and gravy and serve over meat. Serve with browned potatoes, spaghetti, noodles or Jardinere vegetables. Ox Joints: Scrape and clean and Unjoint with knife. Never with a cleaver, use heavy end about one-half way down. Place in pot with cold water to cover, bring to a boil, drain and wash. Prepare in same manner as for short ribs of beef, making sure meat is tender and can be removed from bones easily when served to patrons. Serve with green peas, Jardinière, spaghetti or noodles. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte: Short Ribs 1# of ribs 1# of ribs 1# of ribs ¾# of ribs Ox Joints 1# of joints 1# of joints 1# of joints ¾# joints

Portion – Tab: Short Ribs ¾# of ribs ¾# of ribs ¾# of ribs ¾# of ribs Ox Joints ¾# of joints ¾# of joints ¾# of joints ¾# of joints

Service – A la carte Short Ribs Dinner plate Med. Silver platter Med. Silver platter Dinner plate Ox Joints silver casserole Oval baker Oval baker Dinner plate on tea plate

Service – Tab Short Ribs Dinner plate Med. Silver platter Med. Silver platter Dinner plate Ox Joints Meat pie dish Meat pie dish Meat pie dish Dinner plate

Garnish: Freshly chopped parsley, sprig of parsley Remarks: If service is on other than dinner plate, dinner plate to accompany for service. Oval bakers to be underlined with 9” small platter, meat pie dishes to be underlined with tea plate. 4/4/40 INDEX FILE 9-7 BEFF TONGUE – With VEGETABLES, SMOKED RECIPE: Boil tongues until tender, skin and slice for service. Four slices 1/8” thick through large end of tongue, or more through small end. Never serve tongue cut from below curve of tongue tip. Use this end as garnish in preparation of other dishes, such as spaghetti, etc. Serve tongue slices neatly arranged on two basting spoonfuls of vegetables as listed on menu. When served with sauce each slice to overlap the other, sauce ladled on butt end of tongue, using same amount of tongue. When served cold: Serve edge of each slice overlapping the other on a bed of lettuce on a cold plate or platter. Potato salad molded with pudding mold, stripped with pimiento. Garnish and serve same as for other cold meats. Appropriate Vegetables: spinach, Brussels sprouts. Appropriate Sauces: Piquante, Horseradish.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 5/8#, 4 slices 1/8” 5/8#, 4 slices 1/8” 5/8#, 4 slices 1/8” 1/3#, 3 slices 1/8” thick thick thick thick

Portion – Tab 1/3#, 3 slices 1/8” 1/3#, 3 slices 1/8” 1/3#, 3 slices 1/8” 1/3#, 3 slices 1/8” thick thick thick thick

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate Med. Silver platter Dinner plate Dinner plate

Garnish: Mustard, Horseradish, in containers and vinegar to accompany. Sprig of parsley.

Remarks: Hot dinner plate to accompany for platter service. Terms; 5/8# A la carte, 1/3# Select or Challenger meals as listed is portion allowance based on raw weight issued by commissaries. 4/4/40 INDEX FILE 9-8 BEEF RAGOUT, BEEF STEW RECIPE: Beef Ragout: Trimmings of raw beef to be used, cut into 1” pieces sautéed with a few cut carrots, celery, and diced onions, small clove of crushed garlic and dust meat with paprika and enough lard or oil to prevent vegetables from sticking or burning. Sauté for ½ hour, then add enough flour to absorb fat, after all has been slightly browned, stirring constantly making a smooth roux, add small 2 ½# can of tomatoes for a 1 ½ gallon mixture, cover with beef or veal stock, season with celery salt, salt and white pepper, 2 bay leaves, dash o Worcestershire sauce and simmer slowly until meat is tender but firm. Take out bay leaves before serving. Braise 1 quart of ½” diced raw potatoes dusted with paprika, in pan with basting spoonful of lard until potatoes are crusted then put in pot with meat and vegetables and simmer until tender but firm. Beef Stew, Browned: Use raw beef, cut into one inch pieces. Put in pot with vegetables, carrots, and onions cut in dice, with sufficient grease to start the moisture from the meat. Cook until slightly browned and add flour for roux. Add stock and let simmer for 2 hours or until tender, add 1 quart of chopped tomatoes and season to taste. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# silver cream ¾# sm. casserole ¾# sm. casserole ½#, 2 basting spoonfuls soup cup ¾ full ¾ full ¾ full

Portion – Tab ½# silver cream ½# Meat pie dish Meat pie dish ½#, 2 basting spoonfuls soup cup 2/3 full 2/3 full 2/3 full

Service – A la carte Silver cream soup Sm. casserole on Sm. casserole on Dinner plate cup on tea plate 9” sm. platter 9” sm. platter

Service – Tab Silver cream soup Meat pie dish on Meat pie dish on Dinner plate cup on tea plate tea plate tea plate

Garnish: Chopped parsley sprinkled on top.

Remarks: Hot dinner plate for service where casseroles and meat pie dishes are used. Terms: ¾# A la carte, and ½# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissaries. 4/4/40 INDEX FILE 9-9 SAUSAGE, SMOKED (FRANKFURTERS) RECIPE: Individual can as received from commissary, or two to portion if bulk used. Canned sausages as received are 4oz. to the can containing 2 sausages weighing 2 oz. each. Bulk sausage when featured to weigh 2oz. each. When featured steamed; list sauerkraut, hot potato salad, hot slaw. Hot mustard sauce also used an appropriate listing. Canned frankfurters to be heated in the can before opening, by placing can in pan of boiling water until thoroughly heated. Two basting spoonfuls of sauerkraut or hot slaw or pudding mold full of hot potato salad, for A la carte portions. One and one half basting spoonfuls sauerkraut or hot slaw or pudding mold of hot potato salad for Tab service. Serve frankfurters whole, not split, one side of sauerkraut, hot slaw or potato salad. If hot mustard sauce listed, tablespoonful at each end of frankfurters. When featured cold; feature with potato salad or Cole or Mexican slaw, pudding mold full of potato salad or cold slaw for A la carte or ¾ full for Tab portions. All frankfurters to be served whole and not split lengthwise. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¼#, 2 sausages ¼#, 2 sausages ¼#, 2 sausages ¼#, 2 sausages

Portion – Tab ¼#, 2 sausages ¼#, 2 sausages ¼#, 2 sausages ¼#, 2 sausages

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate Med. Silver platter Dinner plate Dinner plate

Garnish: Sprig of parsley on all steamed frankfurters served, sprinkle with chopped parsley. Lettuce leaf under ends of frankfurters, 2 slices dill pickle on lettuce leaves, 2 strips pimiento atop potato salad. Sprinkle with chopped parsley. Horseradish and English mustard in cups to accompany.

Remarks: Dinner plate for service where platters are used. Terms: ¼# A la carte, Select and Challenger meals as listed, is portion allowance based on raw weight issued by commissaries.

4/4/40 INDEX FILE 9-10

NEW ENGLAND BOILED DINNER RECIPE: Composed of boiled cabbage, corned beef, salt pork, fresh lean beef or fresh tongue, whole small carrots, pearl onions, turnips and new potatoes, whole beets, beets to be cooked separate, balance of vegetables to be boiled in same liquor of the meat, added to the pot during last period of the boiling of the meat.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ¾# slice of ea. meat ¾# slice of ea. meat ¾# slice of ea. meat ½# slice of ea. meat 1/8” thick 1/8” thick 1/8” thick 1/16” thick

Portion – Tab ½# slice of ea. meat ½# slice of ea. meat ½# slice of ea. meat ½# slice of ea. meat 1/16” thick 1/16” thick 1/16” thick 1/16” thick

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Med. Silver platter

Service – Tab Dinner plate Med. Silver platter Dinner plate Dinner plate

Garnish: Sprig of parsley, mustard and horseradish in cups to accompany.

Remarks: Meat to be kept in own liquor, cabbage in the center of the plate or platter and meat neatly arranged over same, additional vegetables to be placed around the meat. Dinner plate for service where platters are used. Terms: ¾# a la carte, ½# Select and challenger meals as listed, is portion allowance based on raw weight issued by commissaries.

4/4/40 INDEX FILE 9-11 PRIME ROAST BEEF RECIPE: Remove short ribs and chine bone, using a meat saw for this purpose, and not a clever to chop off chine bone. One strip of short rib cut 3” from top and to 5” on bottom and on booth steer and heifer ribs, or like amount depending on size and weight of ribs. Remove the shoulder blade and meat covering up to the third rib which can be utilized in making pot roast, stews, hamburger etc. Securely tie rib with heavy twine before roasting, place in pan, add bouquet of vegetables consisting of onions, carrots, and celery and roast. Allowing 15 minutes to the pound or until medium done, never cook well done. Prepare au jus in pan in which rib was roasted, by removing all surplus fat from pan and adding clear beef stock to pan, place on top of range, season with Worcestershire sauce, salt and white pepper and strain through a cloth. Steer prime rib cuts when served to be cut slightly over ¼” thick in center, thicker toward small end. Approximately 21 cuts to 7 ribs for A la carte service, for Select meals cuts to be slightly less than ¼” in middle and slightly over ¼” at small end, approximately 28 cuts to 7 ribs. Heifer rib cuts to be same for A la carte 16 cuts to 7 ribs, for Select meals 23 cuts to 7 ribs. Never serve heavy gravy or sauce over prime beef. Potatoes to be served on the side in small fruit dish for Streamliner service. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1”, 1 slice slightly 1”, 1 slice slightly 1”, 1 slice slightly --- over ¼” thick over ¼” thick over ¼’ thick

Portion – Tab ¾#, 1 slice slightly ¾#, 1 slice slightly ¾#, 1 slice slightly --- less than ¼” thick less than ¼” thick less than ¼” thick

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter ---

Service – Tab Dinner plate Med. Silver platter Med. Silver platter ---

Garnish: Worcestershire sauce and A-1 sauce to accompany. Au jus on side and not over beef.

Remarks: Hot dinner plate to accompany where platters are used. Terms: 1#, A la carte, ¾# Select meals as listed, is portion allowance based on raw weight issued by commissaries. When roast prime rib is listed it should be freshly roasted and never reheated to order from cold. 4/4/40 INDEX FILE 9-12 BEEF POT ROAST – BEEF A LA MODE, WIENER ROAST BRATEN, GERMAN POT ROAST RECIPE: Use the less desirable portion of the loin and, the skirt trimmed from loin, or trimming from shoulder blade of rib. German Pot Roast: Marinate the beef to be used by storing overnight in spiced vinegar and water, i.e. cupful of vinegar, 4 whole cloves, 4 allspice, 2 bay leaves, 4 whole black peppers or pepper corns if available, 1 sliced onion and 1 carrot cut in slices, to each gallon of water used. Beef A la Mode and Wiener Roast Braten: Beef should be larded and impregnated with whole carrots and turnips cut ½” square and segments 4” long. Before cooking, remove the meat from liquid, wipe dry, season with salt and pepper and sear on all sides quickly in heavy pot containing clear beef fat or lard, one onion, 2 stalks of celery and 1 carrot cut in dice. When seared on all sides, stir in flour to absorb grease in pot. Simmer 5 minutes and add sufficient hot stock and 1 quart of marinating liquid and spices to cover meat together with 1 quart or one 2 ½# can of tomatoes. Stir well to dissolve the roux. Cover pot and allow to simmer until meat is tender. When done, remove meat, season gravy with salt, pepper and dash of Worcestershire sauce and a little Sherry wine. Skim to remove surplus fat. Strain into jar or pot and replace beef in heavy gravy. Serve as listed with potato cakes, spaghetti, corn fritters, noodles or vegetables. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# ¾# ¾# ½#

Portion – Tab ½# ½# ½# ½#

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate Med. Silver platter Dinner plate Dinner plate

Garnish: Garnish with items as listed and sprig of parsley.

Remarks: When serving gravy it should be ladled over one end or along side of the meat and not entirely cover. Dinner plate for service when platters are used. Portion weights indicate commissary issue allowance. Plain pot roast to be prepared in similar manner, but do not marinate. 4/4/40 INDEX FILE 9-13 CHIPPED BEEF IN CREAM RECIPE: Sliced chipped beef as received from commissaries:

Shred slightly and immerse in boiling unsalted water for ½ minute, shaking well to separate pieces of beef. Drain and place in rich cream sauce that is thick enough to for chipped beef to adhere to. Mix by tossing contents of pan and let simmer for a few minutes before serving. Season with white pepper and if necessary salt.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1/3# - ¾ full 1/3# - ¾ full 1/3# - ¾ full 1/3# - ¾ full

Portion – Tab ¼# - ½ full ¼# - ½ full ¼# - ½ full ¼# - ½ full

Service – A la carte Silver cream Sm. casserole on Sm. casserole on on triangular toast soup cup 9” platter 9” platter on dinner plate

Service – Tab Silver cream Meat pie dish Meat pie dish on triangular toast soup cup on tea plate on tea plate on dinner plate

Garnish: All orders dressed with melted butter and chopped parsley. Two pieces of dry toast well brown, cut diagonally served under napkin with all orders except Challenger service.

Remarks: Dinner plate to accompany all service except Challenger. Terms: 1/3# A la carte, ¼# Select or Challenger meals as listed, is portion allowance based on raw weight issued by commissary.

4/4/40 INDEX FILE 9-14 PLANKED SIRLOIN STEAK, A LA CARTE ONLY

RECIPE:

Steak portion is 1” thick from heavy loin or slightly thicker where eye of loin is small, 1# to ¾# as charged out or 16oz. net with 4” of flank left on. Broil steak rare, then place on 14” wood plank with boarder of Duchesse Potatoes, using pastry bag and star tube, making a cell for garnish, and finish in the oven. When the steak is medium and potatoes browned, remove steak from oven and garnish with tablespoonful of following vegetables neatly arranged around steak: diced beets in butter, buttered peas, stringless beans, 4 asparagus tips, one small flower of cauliflower, stuffed green pepper or stuffed tomato. Finish steak with mushrooms sliced in Espagnole or 4 small button mushrooms. Garnish with parsley and set plank on extra large platter. Hot dinner plate or plates for service. Carving set to be used for service. Catsup, A-1, and Worcestershire sauce to accompany. Silver covers to be used.

All Other Planked Steaks: Full portion steak as specified. Some garnish as for single sirloin, using appropriate sized plank.

4/4/40 INDEX FILE 9-15 STEAKS – A LA MINUTE, TENDERLOIN, SIRLOIN RECIPE: Steaks should be cut from boned loin. For steaks indicated herein the skirt of loin should be trimmed to minimum of 2 or 3 inches long. The following weights (trimmed) and thickness of steaks should govern:

A La Minute: ½” thick, 10 oz. trimmed, 1# issue weight. Never broil always sauté in garlic flavored butter. Serve on hot medium platter with portion of butter in which fried poured over the top.

Single Sirloin (Steer Loin): ¾” thick, 16 oz. trimmed, 21 oz issue weight - Steer loin – Broiled always. Serve on hot silver platter. Single Sirloin (Heifer Loin): 1” thick, 16 oz. trimmed, 21 oz issue weight – Heifer loin – Broiled always. Serve on hot silver platter.

Double Sirloin (Steer Loin): 1 ¼” thick, 24 oz. trimmed, 30 oz. issued weight – Steer loin – Broiled always. Serve on hot silver platter. Double Sirloin (Heifer Loin): 1 ½” thick, 24 oz. trimmed, 30 oz. issue weight – Heifer loin – Broiled always. Serve on hot silver platter.

Tenderloin (Full steak from loin): 14 oz. trimmed, 18 oz. issue weight. Broil always. Serve on hot silver platter. Tenderloin (Small from loin): 6 oz. trimmed, 8 oz. issued weight. Broiled or sautéed as listed. Serve on hot silver platter.

All broiled steaks should be buttered and seasoned before placing in broiler and dressed with melted butter just before serving. Steaks should be quickly seared on both sides over clear fire and allowed to finish at a lower heat. Never stick fork into eye of steak when broiling. Place steak on broiler with skin side to front to start.

Silver platters and covers to be used when serving all broiled steaks on Limited and Coffee Shop diners.

INDEX FILE 9-16-1 (Continued on next page, one page of two)

STEAKS – File 9-16 Continued

All broiled steaks to be garnished neatly with parsley and segment of lemon cut from blossom end to stem end.

Hot dinner plate to accompany all platter service.

On Streamliners steaks should be served directly on dinner plate, except Deluxe Sirloin and this item should be on silver platter with cover.

Select Meal Steaks: When listed should be same portion and service as for steaks listed above.

Catsup, Worcestershire sauce and A-1 to accompany all steak service.

Carving sets to accompany for service of two or more.

4/4/40 INDEX FILE 9-16-2 (page two of two) STEAKS - PLAIN or RUMP RECIPE:

Plain or rump steak should be cut from the loin end, using the top cut only.

Portion for A la carte and when listed Select Meal should be 1# issue weight or 10 oz. trimmed steak for all trains except Challenger where the price of 65 cents is shown, and where this steak portion should be ½# as charged out or 6 oz. trimmed.

Plain or rump steaks should be broiled always. Dipped in oil or butter and seasoned before placing on broiler. Seared quickly on both sides and finished at lower heat. A la carte and Select Meals service on Streamliner and Challenger should be on a dinner plate. A la carte and Select Meal service on Standard dining cars should be on hot medium platter. Select and A la carte service on Coffee Shop dining cars should be on hot medium platter.

All steaks should be dressed with butter when served and garnished with parsley and segment of lemon, and crouton of toast. Lemon to be cut from blossom end to stem end.

Tomato catsup, Worcestershire sauce and A-1 sauce to accompany all steaks.

Hot dinner plate with all platter service.

When meal Select listings call for mushrooms, Spanish, Bordelaise, or other sauces, such sauce should be served along side of steak, never completely over it.

Plain or rump steak should not be cut thin, but be not less than ½” thick

4/4/40 INDEX FILE 9-17 U.P DE LUXE SIRLOIN STEAK PER PERSON SERVED INCLUDING FRUIT or SEAFOOD COCKTAIL or SOUP, POTATOES COMBINATION SALAD, BREAD and BUTTER and BEVERAGE

This steak to be cut from heavy steer loin, 1 3/8” thick, free from bone and with full 4” of flank left on. Two pound allowance is charged out, 24 oz. net. Steak to be broiled and served on hot large silver platter, garnished with ¼ lemon cut from stem end to blossom end and sprig of parsley. Platter covers to be used and hot dinner plate to accompany. Regulation Select meal service of fruit or seafood cocktail or soup, with crackers and butter service as outlined, as starter, as guest selects. Potatoes as desired to be served as A la carte portion. Combination salad to be served in single salad bowl, portion as outlined for Salad Bowl, this to follow starter, with cold tea plate for service. Bread service to be same as for Select meals and should be brought to the table along with crackers and special crackers provided on tea plate along with starter. When hot bread is listed on dinner menu same to be brought to guest in basket at time steak is served. Beverage service when requested. Catsup, A-1 sauce and Worcestershire sauce to accompany. Carving set to be used for service.

COFFEE SHOP SIRLOIN STEAK DINNER INCLUDES SOUP, FRENCH FRIED POTATOES, SALAD BOWL, DESSERT and BEVERAGE

This steak to be cut from heavy heifer loin, 1” thick, free from bone and with full 4” flank left on. 24 oz. allowance as charged out, 16 oz. net. Same instruction as for U.P. De Luxe Steak and service. Except when steak is finished by guest, table to be cleared and crumbed and dessert and coffee served. Dessert to be selected by guest from regular menu, and Select meal portion should be served. Steaks should be dipped in oil or butter and seasoned before placing in broiler. Seared quickly on both sides and finished at slower heat. Never stick fork in the eye of the meat when broiling. Steaks should be placed on iron skin side to front to start.

4/5/40 INDEX FILE 9-18 MEAT LOAF RECIPE:

3# ground raw meat 2# ground fresh pork 2 eggs 4 teaspoons salt 2 tablespoons minced onions 2 cupfuls bread crumbs 2 cupfuls chicken or beef broth 1 teaspoon ground sage

Mix the above together very thoroughly, form into loaf shape 4 ½” in diameter. Place loaves in greased baking pan and bake in medium oven, hot (350 degrees) for two hours. Baste often with little tomato sauce reduced with stock. Baking pan should be covered during the last hour to conserve moisture. Serve with Creole or Tomato sauce.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ¾#, 2 slices ¾#, 2 slices ¾#, 2 slices ½#, 2 slices

Portion – Tab ½#, 2 slices ½#, 2 slices ½#, 2 slices ½#, 2 slices

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate Med. Silver platter Dinner plate Dinner plate

Garnish: Sprig of parsley

Remarks: Dinner plate to accompany all platter service. Portion weight based on issue or raw weight of meat as received from Commissary.

7/10/40 INDEX FILE 9-19

SELECT T-BONE STEAK DINNER - ALL TRAINS RECIPE:

Beef loins weighing 18 to 21 lbs. should be used for this service. The first four T-Bones steaks cut through heavy end of the loin to be ¾” thick. The next six T-Bone steaks to be cut 1” thick. After cutting the ten T-Bone steaks, the remaining small end of the loin should be boned out and cut into five 1” thick New York Cut Sirloin steaks that may be sold on the regular Select dinner, or the alert Steward will suggest a New York Cut steak on the A la carte listing.

T-Bone steak should be carefully cut with a portion of suet left on each steak. A meat saw in good condition is necessary to insure a clean cut T-Bone steak.

This steak is one of our Service Features and items to be served with the steak are listed on the special clip on cards as printed for each train at varying prices.

When hash browned potatoes are listed with this steak, they should be individually pan fried and well browned and finished in butter. The portion of hash browned potatoes should be slightly less than a la carte portion, but should be ample to make a nice appearance on a 9” platter, on which potatoes should be served. French Fried Potatoes, if ordered, should be served well browned and piping hot on 9” platter.

T-Bone steaks should be broiled to order and served, well buttered and nicely garnished, on a hot Silver Platter.

Select meal portion of soup or cocktail, salad, rolls and beverage should be provided.

Table D’Hotel portion of dessert is to be included with service of T-Bone steak on some trains as indicated on menu clip on featuring this item.

Revised 1/16/42 INDEX FILE 9-20 TOURENEDOS OF BEEF TENDERLOIN, MUSHROOMS RECIPE:

Beef Tenderloin only should be used for this dish. “Tournedo”, meaning “small tender cuts”, permits the sue of the smaller ends of the filet, which are difficult to dispose of to advantage. Beef tenderloin is not desirable in preparation of stews or ragouts, as it cooks quickly and when mixed with meat that requires longer cooking becomes stringy and tasteless.

This item is to be used for Table D’Hotel Service only. Portion is two large or three small Tournedos. If cut from the large part of the tenderloin, the tournedos should be cut 3/8” thick and flattened to ¼”. If from smaller end of filet, they should be cut proportionally thicker and flatten to ¼” before cooking.

In a heated frying pan containing some clarified butter (oil, lard, or drippings should be not used) place cuts of beef tenderloin, which have been dipped in seasoned flour, (flour mixed with a little paprika, garlic, salt and white pepper). The tournedos should be cooked rare (two or three minutes on each side). Remove when done and serve immediately, piping hot, with edges overlapping, with portion of mushroom sauce along one side of meat. Never cover meat with mushroom sauce.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – Tab 2 lge. Or 3 sm. 2 lge. Or 2 sm. ------

Service – Tab Dinner plate Dinner plate ------

Garnish: Garnish with sprig of parsley and lemon segment.

Remarks: Worcestershire sauce and A-1 to accompany.

2/25/54 INDEX FILE 9-21

EGGS: Poached Eggs on Toast: Never serve an order of eggs fried, shirred or poached with the yolks broken. Poached eggs are easiest prepared in shallow pan of slightly salted water. Have the water at the boiling point, never boil after immersing eggs. Never add vinegar or lemon juice to water in which eggs are poached as it will effect flavor of the eggs. Drop the eggs in water, one at a time with circular motion, which tends to hold the white of the eggs more closely to yolk. Poach eggs medium, unless otherwise ordered, lift out of the water gently pierced ladle or spoon onto rounds of fresh made toast. Serve on hot medium china platter dinner plate for service for all service for Standard diners and A la carte service on Coffee Shop diners, and Select meals to be served on hot dinner plate. For Streamliner and Challenger service to be served directly on dinner plate.

Poached Eggs Plain: Same as above, except serve in double egg cup on Standard, Coffee Shop and Challenger service. For Streamliner use cream soup combination cocktail service, heating heavy cocktail glass provided, and also use boiling water in silver liner to keep eggs warm. Care should be taken that yolks are never broken when placing them into cup or glass. Egg cups on Standard and Coffee Shop diners to be covered with bouillon cup covers, and underlined with coffee saucer. Not necessary to cover egg cup on Challenger diners. No cover needed for Streamliners where cream soup combination is used, but to be underlined with tea plate. Hot dinner plate with butter service to accompany Standard and Coffee Shop diners. Butter service to accompany for Streamliner and Challenger service.

Boiled Eggs: Two to portion to be opened by waiter in pantry into egg cup. In removing from shell use special care that yolk should be left whole if possible and placed in bottom of cup and the white carefully removed from shell and placed on top. Cover egg cup with cover provided and serve on coffee saucer for underliner on Standard and Coffee Shop diners Serve in cream soup combination with heavy round cocktail glass provided with hot water in underliner to keep eggs warm, no cover necessary, underline cream soup combination with tea plate. For Challenger service in egg cup, underline with coffee saucer. Be sure egg cups are hot. Butter service to accompany for all services. Hot dinner plate for Standard and Coffee Shop service. On egg may be served if ordered. Same service as above. When patrons desire eggs boiled with ham and bacon or other meat combinations, the eggs to be served as listed under boiled eggs and the meat items to be served on 9” small platter, i.e. ham and bacon, one triangular piece of toast on 9” small platter, sprig of parsley, sausage with freshly made toast strips, sprig of parsley. Hot dinner plate for service on Streamliner, Standard, and Coffee Shop diners. For Challenger service same as above except serve meat item on tea plate, no dinner plate for service.

INDEX FILE 10-0-1 (page one of three)

EGGS CONTINUED Boiled in Shell: Boiled as ordered and served in the shell in large grapefruit dish, which should be hot. Serve hot single egg cup on tea plate unless a larger egg cup is requested on Streamliners, Standard and Coffee Shop diners. Hot dinner plate and butter service to accompany. For Challenger, eggs to be served in large grapefruit dish which should be hot. Serve warm whiskey glass on coffee saucer. Butter service to accompany. When boiling eggs, care should be taken to avoid using cracked eggs, and shells should be clean.

Coddled Eggs: Have water in pot boiling briskly. Carefully select eggs that have clean shells and are not cracked. Immerse eggs in this water. Cover pot and remove from range and allow eggs to remain in water 4 to 10 minutes as ordered. Very good for invalids and babies, as they are very easy in digestion. Service same as for boiled eggs.

Fried Eggs Plain: In frying eggs always use mixture of half lard and half butter, the egg pan to have 1/8” of the mixture in the pan and fry eggs slowly so that yolk is heated through, never fry eggs in deep mixture as this will puff eggs and will not permit yolks to heat through, also giving them unsatisfactory appearance when served. If an order of well done fried eggs is ordered, place a tablespoon of water in pan while frying and cover pan tightly. This will thoroughly cook the eggs without burning and adds to the flavor. Garnish fried eggs A la carte with 1 triangle of freshly made toast and sprig of parsley. For Streamliner serve directly on dinner plate. For Standard diners serve on medium china platter. For Coffee Shop serve on medium china platter for A la carte and directly on dinner plate for Select meals with same garnish as listed. For Challenger A la carte or Select meals serve directly on dinner plate with garnish same as above.

Scrambled Eggs Plain: Two to portion, whipped lightly and scrambled in egg pan with half lard and half butter mixture, serve in hot buttered shirred egg dish on tea plate, with hot dinner plate for service. Garnish with one triangle piece of hot toast cut into two pieces and a sprig of parsley. This is to be service of scrambled eggs A la carte or Select or Club meals on Streamliner, Standard and Coffee Shop diners, where only scrambled eggs are ordered, likewise minced ham, minced or bacon and scrambled eggs etc. For Challenger A la carte and Select meals serve directly on dinner plate. With one triangular piece of toast and sprig of parsley. Where meat combinations, i.e. ham, bacon, sausage, etc. with eggs fried, scrambled, or poached on toast, the service for these items along with portions of meat as outlined in recipes, should be served directly on dinner plate with sprig of parsley for Streamliner and Challenger A la carte and for Select meals including Coffee Shop. For Standard diner A la carte and Select meals and Coffee Shop A la carte meals serve on hot medium china platter with sprig of parsley for garnish. Hot dinner plate for service. INDEX FILE 10-0-2 (page two of three)

EGGS CONTINUED Shirred Eggs: Break two eggs in buttered shirred egg dish and cook in oven until medium unless otherwise ordered. Serve in shirred egg dish on tea plate. Hot dinner plate for service. When ham, bacon, or sausage is ordered with shirred eggs, serve meat items as outlined for bacon, ham, etc. with boiled eggs.

Omelet, Plain: Use two eggs whipped very light with the addition of one tablespoon of cream to each omelet. Drop in hot egg pan slightly greased with mixture of one half lard and one half butter. Roll omelet by slight jerk motion of egg pan towards you. Never use a slicer or palette knife. Never serve an omelet browned or cooked hard, unless so ordered by guest. Omelet to be light in natural color. Serve directly on hot dinner plate for Streamliner A la carte and Select meals, garnished with two triangular pieces of toast, sprig of parsley. For Standard diners A la carte and Select meals and Coffee Shop diner A la carte serve on medium china platter, garnished with two pieces of triangular toast and sprig of parsley. For Coffee Shop Select meals and Challenger A la carte and Select meals to be served directly on dinner plate with two pieces of triangular toast and sprig of parsley.

Specialty Orders of Eggs: Any appropriate combination of eggs permissible of properly prepared and listed. Have them listed, however, as near as possible to designate the garnish used. Understand the plainer the combination and the clearer the mode of preparation is understood by the passenger, the more ready the sale will be obtained.

Note: Waiters should not place an order for omelets or any kind egg orders in kitchen too far in advance of service.

4/3/40 INDEX FILE 10-0-3 (page three of three) OMELETS - JELLY, RUM RECIPE: ALL OMELETS: For A la carte and Select meal service to be prepared as per instructions under Egg Caption, File 10-0.

All Sweet Omelets (i.e. Jelly Marmalade, All Preserves…): In cooking omelet, just prior to rolling and finishing omelet, place a generous teaspoon of designated preserve in center of omelet and finish by rolling until omelet ids done. Sweet omelets to be dredged with pulverized sugar and scored lightly with hot wire or skewer. One piece of triangular cut dry toast spread with designated preserve alongside omelet, no parsley for garnish.

Rum Omelet: Prepare, plain omelet as per instruction, dredge with powdered sugar and score as for sweet omelet, pour one tablespoon of rum alongside the omelet, saturate 2 cubes of sugar with rum and place on top of omelet. Ignite sugar cubes with match just before leaving pantry. Omelet must be aflame when place before guest. No toast or parsley for garnish.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2 eggs, 1 tbsp cream 2 eggs,1 tbsp cream 2 eggs, 1 tbsp cream 2 eggs,1 tbsp cream

Portion – Tab “ “ “ “ “ “ “ “ “ “ “ “

Service – A la carte Dinner plate Med. China platter Med. China platter Dinner plate

Service – Tab Dinner plate Med. China platter Dinner plate Dinner plate

Garnish: As listed above

Remarks: No omelets to be served on silver platters. When served on platter, hot dinner plate for service.

4/4/40 INDEX FILE 10-1 OMELETS – SPANISH, TOMATO, ASPARAGUS … RECIPE: All omelets, for A la carte and meal Select service to be prepared as per instruction under Eggs Caption Index File 10-0. Spanish Omelet: In cooking omelet, just prior to rolling and finishing omelet, place a tablespoon of drained Spanish Sauce, prepared as per recipe for Spanish sauce and finish by rolling until omelet I done. Place 1 tablespoon of Spanish Sauce on one side of omelet with a triangular piece of toast on the other side, also 3 trips each ¼” cut pimento and uncooked green pepper alternating on top of omelet for Tab orders. For A la carte orders use same garnish adding 2 slices stuffed olives or 2 rings cut from ripe olives placed on top of omelet. Omelet with Stewed Fresh Tomatoes: Prepare same as for Spanish Omelet, using stewed tomatoes prepared as per recipe for stewed tomatoes in lieu of Spanish Sauce, and omitting pimento, pepper and olive garnish. Omelet with Creamed Asparagus: Fold into plain omelet one basting spoonful of equal parts cream sauce and freshly cooked asparagus cut into 1” lengths. Place 4 or 5 whole asparagus spears three inches long one side of omelet, covering stem ends with 1 basting spoonful of cream sauce. Omelet with Green Peppers: Saute ½ cup minced green peppers lightly in butter, drain and mix into eggs and prepare as for plain omelet. Omelet with Onions: Same as omelet with green peppers, substituting ½ cup of minced onions, sautéed lightly in butter and drained. Omelet with Chopped Parsley: One basting spoonful chopped parsley, mix into eggs and prepare as for plain omelet. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2 eggs, 1 tbsp cream 2 eggs,1 tbsp cream 2 eggs,1tbsp cream 2 eggs, 1tbsp cream

Portion – Tab “ “ “ “ “ “ “ “ “ “ “ “

Service – A la carte Dinner plate Med. China platter med. China platter Dinner plate

Service – Tab Dinner plate Med. China platter Dinner plate Dinner plate

Garnish: Sprig of parsley and one piece of triangular cut dry toast on side of omelet. Remarks: No omelets are to be served on silver platters. When served on platter, hot dinner plate to accompany for service. 4/4/40 INDEX FILE 10-2 OMELETS – CHICKEN LIVERS, GIBLETS, SWEETBREADS RECIPE: Omelet with Chicken Livers: Slice freshly broiled chicken livers and sauté them lightly in clarified butter with a small amount of finely chopped onions and celery. Drain off surplus butter and add enough Espagnole Sauce to cover livers and simmer for 5 minutes. Taste for seasoning and fold one tablespoon of livers in center of omelet prepared as per instructions under egg caption 10-0. Place 1 basting spoonful of livers A la carte and 1 tablespoon for Tab service on one side of omelet, 1 triangular piece of toast on the other side, sprig of parsley at each end of omelet for garnish. Omelet for Chicken Giblets: Prepare as for omelet with chicken livers, using tender cooked giblets that have been carefully trimmed. Omelet with Sweetbreads: Skin , wash and dice sweetbreads in ½” squares, sauté lightly in butter for a few minutes, but do not brown. Drain off excess butter and add Espagnole sauce, cover and simmer until done. Prepare omelet as for omelet with chicken livers. Omelet with Chipped Beef: Immerse chipped beef in boiling water for one minute, drain and shred coarsely and mix with equal quantity of cream sauce. Prepare omelet as above outlined.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2 eggs,1tbsp cream 2 eggs,1 tbsp cream 2 eggs,1tbsp cream 2 eggs,1 tbsp cream

Portion – Tab “ “ “ “ “ “ “ “ “ “ “ “

Service – A la carte Dinner plate Med. China platter Med. China platter Dinner plate

Service – Tab Dinner plate Med. China platter Dinner plate Dinner plate

Garnish: Sprig of parsley and one piece of triangular cut dry toast on the side of omelet.

Remarks: No omelets are to be served on silver platters. When served on platter, hot dinner plate to accompany for service.

4/4/40 INDEX FILE 10-3 POACHED EGGS – VIENNA, MORNAY, BENEDICT, FLORENTINE, TAVERN STYLE RECIPE: Poached Eggs Vienna: For Select meals poach 2 eggs medium in boiling hot cream, place on 3” rounds of toast, hot cream poured over and place 2 strips medium broiled bacon on top of eggs with dash of paprika on each egg. No parsley garnish, 3 strips of bacon for A la carte service. Poached Eggs Mornay: Poach 2 eggs medium, place on 3’ rounds of toast and cover with a rich cream sauce to which ½ tablespoon grated American Cheese has been added, dash of paprika on each egg. No parsley for garnish. Poached Eggs Benedict: Poach 2 eggs medium, place on freshly made rounds of toast or toasted English or Corn Muffin on which has been placed a slice of fried ham the size of the toast or muffin, pour over all Hollandaise Sauce, add a dash of paprika on each egg. No parsley garnish. Poached Eggs with Spinach (also called Poached Eggs Florentine): On tow mounds of well drained spinach, ½ pudding mold to each mound, place 2 medium poached eggs. One triangular cut of fresh made toast place on each side of eggs. Sprig of parsley on each side for garnish. Poached Eggs on Fried Tomatoes: 2 slices of solid tomato cut ½” thick. Roll in potato flour, egg wash and potato meal and fry to a golden brown. Place 2 medium poached eggs on tomato slices, dust top of each egg with paprika. 2 triangular pieces of toast and sprig of parsley for garnish. Poached Eggs Tavern Style: Place 2 medium poached eggs on 2 rounds of fresh made toast with 1 large fried oyster on each side of poached eggs and 1 strip of medium broiled bacon between eggs. Sprig of parsley for garnish. Poached Eggs with Potted Ham: Place 2 medium poached eggs on 2 rounds of freshly made buttered toast on which potted ham has been thickly spread. Dust with paprika and parsley for garnish.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2 eggs 2 eggs 2 eggs 2 eggs Portion – Tab 2 eggs 2 eggs 2 eggs 2 eggs Service – A la carte Dinner plate Med. China platter Med. China platter Dinner plate Service – Tab Dinner plate Med. China platter Dinner plate Dinner plate

Remarks: No eggs to be served on silver platters. When served on platter, hot dinner plate to accompany for service.

4/4/40 INDEX FILE 10-4 POACHED EGGS – A LA TURQUE, SPANISH, ASPARAGUS RECIPE:

Poached Eggs A la Turque: Using a ramekin make to timbales of hot steamed rice, pour over each a tablespoonful of chicken livers, prepared as per recipe for omelet with chicken livers. Place a medium poached egg on each rice timbale, 1 triangular piece of toast alongside, a dash of paprika on each egg and sprig of parsley for garnish. Poached Eggs Spanish Style: Using a ramekin make two timbales of steamed rice on risotto, place a medium poached egg on each timbale with a basting spoonful of Spanish Sauce on one side of eggs and triangular piece of toast on other side. Add dash of paprika on each egg and sprig of parsley at each end. Risotto: To 3 cups of steamed rice add 1 ½ cups equal parts, finely minced onions, green peppers, celery, bacon, breast of chicken and grated American Cheese. Saute bacon adding 2oz. butter before adding balance of ingredients, add ½ cup drained fine minced tomatoes. Let all simmer for 30 minutes. Poached Eggs, Asparagus Tips on Toast, Cheese Sauce: Two pieces freshly made dry toast, one piece placed in center of dinner plate or platter, the other cut diagonally in two pieces, one triangular section placed at each end of whole piece of toast. Place one order of asparagus tips, prepared as per recipe covering preparation of asparagus, on the toast ½ of the asparagus at each end of bed of toast, stem ends meeting in center of toast, spears pointing to edge of plate or platter. Place two medium poached eggs on stem ends of asparagus and place one basting spoonful of heavy cheese sauce between the eggs. Add a dash of paprika on each egg and garnish with sprig of parsley. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2 eggs 2 eggs 2 eggs 2 eggs

Portion – Tab 2 eggs 2 eggs 2 eggs 2 eggs

Service – A la carte Dinner plate Med. China platter Med. China platter Dinner plate

Service – Tab Dinner plate Med. China platter Dinner plate Dinner plate

Remarks: No eggs to be served on silver platters. When served on platter, hot dinner plate for service.

4/4/40 INDEX FILE 10-5 EGGS SCRAMBLED with SAUSAGE RECIPE:

Link sausage should be used. Sausage should be blanched and partially cooked in the oven before start of meal. Allow 2 links of sausage to each portion for Challenger, which should be cut into half inch long pieces, sautéed in sausage drippings until done. Remove sausage drippings from pan and add a small amount of mixture half lard and half butter to pan and add lightly beaten eggs and scramble.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2 eggs, 4 links 2 eggs, 4 links 2 eggs, 4 links 2 eggs, 2 links

Portion – Tab 2 eggs, 3 links 2 eggs, 3 links 2 eggs, 3 links 2 eggs, 2 links

Service – A la carte Dinner plate Med. China platter Med. China platter Dinner plate

Service – Tab Dinner plate Med. China platter Dinner plate Dinner plate

Garnish: ½ Triangular piece of toast and parsley

Remarks: For Challenger service small quantities to be prepared in advance and all A la carte orders prepared to order.

4/4/40 INDEX FILE 10-6 SCRAMBLED EGG COMBINATIONS RECIPE: Place ½ oz. or ½ basting spoon, equal parts clear lard and butter in egg pan and add one basting spoonful of the designated items prepared as listed below, and two lightly beaten eggs, scrambled medium and serve as listed below. Fresh tomatoes, pimentos, American Cheese, Chipped Beef, Fine herbs, Veal Kidneys, Ham, Green Peppers, Onions, Mushrooms, Bacon, Calf’s Brains, Sweetbreads, Leeks or boiled chicken livers, cut in ¼” dice and sautéed lightly and season with salt and white pepper before adding egg and cream mixture, which is 2 eggs and 1 tablespoon cream lightly beaten. When tomatoes are used, scald and skin tomato and cut into ¼” pieces, sauté lightly in butter before adding to eggs. When Veal Kidneys are used, place in cold water overnight and boil until done. Dice in ¼” pieces and sauté in butter for 10 minutes, and drain before adding to eggs. When Chipped Beef is used, immerse in boiling water for I minute, drain and coarsely shred before adding to eggs. Scrambled Eggs with Chives and Anchovy Filets: Scramble egg mixture with chives and scramble and place 3 anchovy filets that have been heated in butter on eggs when served, do not sauté chives which should be cut in ¼” long pieces. Appropriate Combinations: Ham or Bacon: With green peppers, With Green Peppers and Onions, With Pimentos and Chives, With fresh Tomatoes. Mushrooms: With Chicken Livers, With Sweetbreads, With Veal Kidneys, With Ham Onions: With Green Peppers and Pimentos, With Leeks, With Pimentos and Chives. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above

Portion – Tab As above As above As above 1 tbsp cream, ½ basting spoonful listed item Service – A la carte Shirred egg dish Shirred egg dish shirred egg dish Dinner plate

Service – Tab Shirred egg dish Shirred egg dish Shirred egg dish Dinner plate

Garnish: ½ piece of toast cut in two triangles, one triangle on each side of eggs, sprig of parsley. Chopped parsley. Remarks: Hot dinner plate for service, when served in shirred egg dish. Shirred egg dish to be underlined with tea plate.

4/4/40 INDEX FILE 10-7 SHIRRED EGGS – CAREME, BUCKINGHAM, SUISSE, CREOLE, ARGENTEUIL RECIPE: Eggs Careme: Break 2 eggs in a buttered shirred egg dish, mix 6 sliced mushrooms with enough well seasoned cream sauce to cover eggs. Pour over and sprinkle with cracker meal, a dash of paprika and dot with butter, place in medium hot oven and bake until whites of eggs are set and top is well browned. Eggs Buckingham: Place a small horseshoe cut of fried ham on a round of toast placed in buttered shirred egg dish place 2 soft poached eggs on the ham, cover with cream sauce, sprinkle with grated American cheese and cracker meal, dot with butter and bake in medium hot oven until brown on top. Eggs Suisse: Cover bottom of a buttered shirred egg dish with a thin slice of American cheese, break two eggs on the cheese, put in oven until barely set, then cover with a thin cream sauce, sprinkle with cracker meal and grated American cheese and dot with butter, bake in a medium hot oven until brown on top. Eggs Argenteuil: Place one basting spoonful of freshly boiled asparagus tips, 1” long in a buttered shirred egg dish, season with salt and white pepper. Break 2 eggs on the asparagus and bake in oven until whites are well set. Eggs Creole: Place one basting spoonful Creole Sauce in a buttered shirred egg dish, break 2 eggs on Creole sauce and bake in a medium hot oven until whites of eggs are set, garnish with 2 strips each of thinly sliced green pepper and pimento.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above

Portion – Tab As above As above As above As above

Service – A la carte Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish

Service – Tab Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish

Garnish: Dress with melted butter when served.

Remarks: Shirred egg dish underlined with tea plate, hot dinner plate for service.

4/4/40 INDEX FILE 10-8 SHIRRED EGG COMBINATIONS RECIPE: All shirred eggs to be prepared in buttered shirred egg dish, 2 eggs to the portion, shirred medium or as ordered. Shirred Eggs in Tomato Sauce, Asparagus Tips: Basting spoonful of Tomato Sauce in buttered shirred egg dish, break 2 eggs in tomato sauce with six asparagus tips neatly arranged around eggs, sprinkle with butter and shir until eggs are medium done. Shirred Eggs Au Gratin: Two eggs in buttered shirred egg dish, place in oven until whites of eggs are partially set, cover with cream sauce, sprinkle one tablespoon of grated American cheese on top, small amount of cracker meal and paprika and dot with butter, return to oven until eggs are medium done and top is slightly browned. Shirred Eggs Bercy: Break 2 eggs in buttered shirred egg dish, arrange around eggs link sausage that has been broiled until medium done, and one basting spoonful of tomato sauce, cover top of eggs after shirred with additional tomato sauce, place in oven and shir until whites of eggs are set. Use 4 links of sausage for A la carte portion and 3 links for Select meals or Combination Breakfast portions. Shirred Eggs with Chicken Livers: Place in buttered shirred egg dish 3 or 4 chicken livers, according to size, that have been seasoned with salt and white pepper, roll in flour and sauté till done. Break two eggs in center of dish, place in oven and shir until whites of the eggs are set. Shirred Eggs Virginia: One horseshoe cut of ham fried until lightly browned on both side, place in a buttered shirred egg dish. Break two eggs on ham and shir in oven until whites of eggs are set. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above

Portion – Tab As above As above As above As above

Service – A la carte Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish

Service – Tab Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish

Garnish: Dress with melted butter and dash of paprika on each egg yolk. Remarks: Hot dinner plate for service. Shirred egg dish to be underlined with tea plate.

7/4/40 – Revised INDEX FILE 10-9 SCRAMBLED EGGS – KIPPERED HERRING, FRIED OYSTERS, SCOTCH WOODCOCK RECIPE: Kippered Herring with Scrambled Eggs: Place Kippered Herring filets in a pie tin and heat thoroughly in the oven or place on broiler over a clear fire. Scramble 2 lightly beaten eggs, medium, in egg pan using ½ oz. or ½ basting spoonful equal parts of lard and butter. Place Herring filets on top of scrambled eggs. This portion of egg to be used for all service. Fried Oysters with Scrambled Eggs (Hangtown Style): Prepare fried oysters and scramble eggs as per instructions and serve same as for Kippered Herring and scrambled eggs. Lay out fried oysters on scrambled eggs, garnish with crouton of toast, ¼ slice lemon and sprig of parsley. Four large size oysters for Streamliner, Standard and Coffee Shop service A la carte and 3 for Challenger A la Carte service. Three oysters for Streamline, Standard and Coffee Shop Tab service and two for Challenger. Scotch Woodcock: Two eggs well beaten with one basting spoonful cream and tablespoon of chopped parsley, season with salt and white pepper, scramble medium until done in ½ oz. butter. One piece well browned toast spread with anchovy paste, cut in two triangular pieces and placed in center of platter, arrange scrambled eggs on anchovy toast and strip with 3 anchovy filets alternated with one strip pimento and one strip of green pepper. Serve only on medium china platter garnish with sprig of parsley, hot dinner plate for service. Scrambled Eggs on Anchovy Toast: Prepare and serve as for Scotch Woodcock, eliminating the chopped parsley and cream from scrambled eggs also the strips of green pepper and pimento from garnish. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 3 filets, 1 pc toast 3 filets, 1 pc toast 3 filets, 1pc toast 2 filets, 1 pc toast cut in 2 triangle cut in 2 triangle cut in 2 triangle cut in 2 triangle pieces pieces pieces pieces

Portion – Tab 2 filets, 1 triangle 2 filets, 1 triangle 2 filets, 1 triangle 2 filets, 1 triangle piece of toast piece of toast piece of toast piece of toast

Service – A la carte Dinner plate Med. China platter Med. China platter Dinner plate Service – Tab Dinner plate Med. China platter Dinner plate Dinner plate

Garnish: Sprig of parsley and ¼ cut of lemon cut from stem to blossom end. Remarks: Hot dinner plate for service when served on platters. Catsup to accompany. 4/4/40 INDEX FILE 10-10 SPAGHETTI – MILANAISE, CREOLE, NOODLES RECIPE: Spaghetti Milanaise: ½ cup each finely shredded smoked beef tongue and boiled ham, ½ cup sliced mushrooms, 1 tablespoon minced onions, ½ cup finely chopped tomato, sauté in 4 oz. butter for 10 minutes, add 1 pint of Espagnole sauce and ½ pint of Tomato sauce and let simmer for 15 minutes. Mix well with freshly boiled spaghetti and when served sprinkle with chopped parsley. Spaghetti Creole: Mix together two parts freshly boiled spaghetti and one part well seasoned Creole sauce, let simmer for 15 minutes and serve. Sprinkle with chopped parsley. Spaghetti with Tomato Sauce: Equal parts Tomato sauce and freshly boiled spaghetti mixed together and let simmer for 15 minutes, and serve. Sprinkle with chopped parsley. Buttered Noodles: Use noodles prepared as per recipe covering egg noodles in File Index 3-6 or noodles issued by commissary. Noodles to be slowly boiled in rich chicken stock, when done drain and season with salt and white pepper and sauté lightly in butter. When served sprinkle with chopped parsley. Noodles with Cheese: Prepare as for buttered noodles adding some grated American cheese when sautéing in butter and let simmer until cheese is thoroughly melted. Sprinkle each order with a little additional grated American cheese when served. In addition to being featured on A la carte and Tab meals service, noodles can be used as a garnish for appropriate entrees, i.e. Pot Roast of Beef, Ragout, of Beef, Veal Cutlet etc. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Silver cream soup Oval baker ¾ Oval Baker ¾ Meat pie dish ¾ cup ¾ full full full full Portion – Tab Silver cream soup Meat pie dish ¾ Meat pie dish ¾ 2 basting spoonfuls cup 2/3 full full full Service – A la carte Silver cream soup Oval baker on sm. Oval baker on sm. Meat pie dish on cup on tea plate china platter china platter tea plate Service – Tab Silver cream soup Meat pie dish on Meat pie dish on Dinner plate cup on tea plate tea plate tea plate Garnish: ½ piece of toast cut in two triangles, placed one on each side of dish in which served. Dress noodles with melted butter and sprig of parsley. Hot dinner plate for all service, except Challenger Tab meals, on which place a sprig of parsley.

4/5/40 INDEX FILE 10-11

SPAGHETTI – ITALIAN, CARUSO, W/ MEAT BALLS RECIPE: Spaghetti is to be boiled the same as macaroni and can be used in lie of macaroni in preparing dishes as listed under macaroni recipes. Spaghetti must not be overcooked, but should be tender but firm when served. Italian Spaghetti: ½ cup each shredded boiled ham, and trimmed cooked smoked Ox tongue tips 1” long, ½# fresh cooked pork or veal cut in pieces 1” long ¼” square, 1 large clove of garlic finely minced, sauté in 2 basting spoonfuls of butter or oil for 15 minutes. Add 1 cup finely minced onions, 1/3 cup finely minced celery, ½ cup minced green peppers, ½ cup sliced canned button mushrooms, sauté until onions are done. One pint of tomato paste or rich Tomato Sauce and 1 pint Espagnole Sauce, spice bag containing 2 bay leaves, 4 each whole cloves and peppers and ½ cup grated parmesan cheese, add to above, let simmer for 30 minutes and remove spice bag and taste for seasoning. When serving placed well drained steaming hot spaghetti in center of dish or plate served, with two basting spoonfuls of sauce poured over and sprinkled with grated cheese. Spaghetti Caruso: Prepare as above, eliminate shredded ham, tongue and veal, substituting therefore 1 ½ cups shredded boiled chicken giblets properly trimmed and sautéed in butter, also eliminate parmesan cheese and add one 2 oz. glass of Sherry wine and ¼ teaspoon of sugar, taste for seasoning. Before serving this item the boiled spaghetti and sauce should be lightly mixed without breaking spaghetti. Italian Spaghetti with Meat Balls: 1 ½# finely ground lean beef, 1 cup finely ground celery, 1 teaspoon chopped parsley, 1 clove of garlic crushed with a little salt, 1 oz. parmesan cheese, 2 eggs, 2 basting spoonfuls of consommé, 6 slices stale white bread soaked in cold water for 15 minutes and squeezed dry. Mix all ingredients together, season with salt and white pepper and shape balls 3 oz. to each ball, dip in oil and bake in a slowly oven about 1 ½ hours. When done place meatballs in Italian Sauce and let simmer until served. Serve 3 meat balls with each A la carte order and 2 meat balls with each Tab order.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1 cup spaghetti 1 cup spaghetti 1 cup spaghetti 1 cup spaghetti 2 basting spoons 2 basting spoons 2 basting spoons 1 ½ basting spoons sauce sauce sauce sauce

Portion – Tab 1 cup spaghetti 1 cup spaghetti 1 cup spaghetti 1 cup spaghetti 1 ½ basting spoons 1 ½ basting spoons 1 ½ basting spoons 1 basting spoons sauce

INDEX FILE 10-12-1 (page one of two) SPAGHETTI – ITALIAN, CARUSO, W/ MEAT BALLS (Continued)

Service – A la carte Silver cream soup Oval baker on sm. Oval baker on sm. Meat pie dish on tea cup on tea plate china platter china platter plate

Service – Tab Silver cream soup Meat pie dish Meat pie dish Dinner plate cup on tea plate on tea plate on tea plate

Garnish: ½ piece toast cut in two triangles, placed one on each side of dish in which served. Chopped parsley sprinkled on spaghetti Caruso, parmesan cheese on Italian spaghetti.

Remarks: Hot dinner plate for all serves except Challenger Tab meals on which place a sprig of parsley.

4/4/40 INDEX FILE 10-12-2 (page two of two) MACARONI – BAKED, AU GRATIN, with TOMATOES, with MINCED HAM RECIPE:

Macaroni to be left in as long pieces as possible and dropped in a generous amount of salted boiling water. Boil slowly for 30 minutes or until firm but tender. Drain off water in which cooked and pour fresh cold water over to prevent sticking.

Macaroni Au Gratin: Equal parts boiled macaroni and seasoned cream sauce lightly mixed, adding one teaspoon finely cut American cheese to each portion. Sprinkle top with crackers crumbs, grated American cheese and a dash of paprika. Dot with butter and bake in medium hot oven until browned on top. Baked Macaroni with Tomatoes: Alternate layers of boiled macaroni and sliced peeled fresh tomatoes. Cover with rich well seasoned cream sauce and sprinkle the top with cracker meal and grated American cheese. Dust with paprika and dot with butter. Bake in medium hot oven until tomatoes are done and top is well browned. (Drained canned tomatoes may be used instead of fresh if desired). Baked Macaroni with Minced Ham: Alternate layers of boiled macaroni and finely minced boiled ham. Cover with well seasoned cream sauce. Sprinkle with cracker meal and dash of paprika; dot with butter and bake in medium hot oven until well browned. Streamliner Standard D.C. Coffee Shop Challenger Portion - A la carte Shir egg dish full Shir egg dish full Shir egg dish full Shir egg dish full

Portion – Tab Shir egg dish ¾ full Shir egg dish ¾ full Shir egg dish ¾ full 2 basting spoonfuls

Service – A la carte Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish

Service – Tab Shirred egg dish Shirred egg dish Shirred egg dish Dinner plate

Garnish: Dress with melted butter, sprinkle with chopped parsley. Sprig of parsley for Challenger Tab service. Shirred egg dish to be underlined with tea plate, hot dinner plate for service. For Challenger Tab service to be made in larger amounts and baked in cut meat pan.

INDEX FILE 10-13-1 (page one of two) MACARONI (Contd), BAKED with OYSTERS, NAPOLITAINE RECIPE: Macaroni to be prepared as shown in Recipe File 10-13.

Baked Macaroni with Oysters: Equal parts cooked macaroni and well seasoned rich cream sauce. Add oysters that have been sautéed in butter. Mix lightly and sprinkle with cracker meal, grated American cheese, a dash of paprika and dot with butter. Bake in a medium hot oven until well browned. Baked Macaroni, Napolitaine: Make a custard, using one cup of milk and one egg, use ½ teaspoon grated American cheese which has been melted in a little hot milk. Season with salt and white pepper, pour over 1 ½ cups of freshly boiled but firm macaroni. Cover with cracker meal. Dot with butter and bake in medium hot oven until well browned.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Shir egg dish full Shir egg dish full Shir egg dish full Shir egg dish full 6 oysters 6 oysters 6 oysters 6 oysters

Portion – Tab Shir egg dish ¾ full Shir egg dish ¾ full Shir egg dish ¾ full 2 basting spoonfuls 4 oysters 4 oysters 4 oysters 4 oysters

Service – A la carte Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish

Service – Tab Shirred egg dish Shirred egg dish Shirred egg dish Dinner plate

Garnish: Dress with melted butter, sprinkle with chopped parsley. Sprig of parsley for Challenger Tab service. Shirred egg dish to be underlined with tea plate. Hot dinner plate for service. For Challenger Tab service to be made in larger amounts and baked in cut meat pan.

INDEX FILE 10-13-2 (page two of two) HOME BAKED PORK AND BEANS RECIPE: 5 lbs of dry Navy Beans. Pick over carefully to remove any foreign matter. Wash thoroughly, cover with cold water and soak over night. Wash again and look over for discolored beans, etc. Cover with cold water and bring to a boil. Wash through colander and season with the following 1 pint tomato catsup, ½ cup molasses, 1 level tablespoon dry mustard, 1 quart beef glaze or Au Jus or 2 tablespoons beef extract, 1 tablespoon white pepper (no salt). Mix thoroughly with beans. Add 2 lbs salt pork and additional water to cover beans. Cover pot or bean jar and bake 4 to 5 hours or until beans are tender and whole. When done season to taste with salt. Slice the pork in pieces 2” squares and ¼” thick and serve hot with one piece of salt pork to portion. Cold Baked Beans: When ordered serve on cold medium china platter, lettuce leaves neatly arranged at each end. Portion to be individual can or like amount of Home Baked, including brown bread. Cold dinner plate for service. Catsup to accompany. For Challenger serve directly on dinner plate. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Oval baker ¾ full Oval baker ¾ full Oval baker ¾ full 2 basting spoonfuls

Portion – Tab Meat pie dish ¾ Meat pie dish ¾ Meat pie dish ¾ 2 basting spoonfuls full full full

Service – A la carte Oval baker on 9” Oval baker on 9” Oval baker on 9” Dinner plate sm. platter sm. platter sm. platter

Service – Tab Meat pie dish on Meat pie dish on Meat pie dish on Dinner plate tea plate tea plate tea plate

Garnish: Contents of individual can of brown bread for A la carte service, for all trains except Challenger which should be ½ contents of individual can. For Tab service contents of ½ can of Boston Brown Bread. For Challenger Tab service no brown bread to be served unless so listed. Then 1 slice cut in half on dinner plate with beans. The above covers service of Home Baked Pork and Beans. Where individual canned beans are served the meat pie dish should be used for all service except Challenger trains.

4/6/40 INDEX FILE 10-14 HOT VEGETABLE PLATE - POACHED EGG RECIPE:

Small basting spoon of spinach in center of dinner plate, poached egg resting on spinach, surround the spinach with any four varieties of fresh or canned vegetables available. Each vegetable to be separated by a strip of toast, laid from center of the plate to outside edge. It is very important that vegetables used are freshly prepared, well seasoned and served hot. Where fresh vegetables are used they should not be over cooked and vegetable cooking chart should be used. Poach egg in slightly salted water.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 1 basting spoonful Same as Streamliner Same as Streamliner Same as Streamliner ea. of 4 vegetables 1 egg

Portion - Tab ½ basting spoon ea. Same as Streamliner Same as Streamliner Same as Streamliner of 4 vegetables 1 egg

Service – A la carte Dinner plate Med. China platter Med. China platter Dinner plate

Service – Tab Dinner plate Med. China platter Dinner plate Dinner plate

Garnish: Garnish with sprig of parsley. Dress with melted butter.

Remarks: Dinner plate to accompany where platters are used. Care should be used in watching the color combination of vegetables and have them well drained when served.

4/4/40 INDEX FILE 10-15 FRIED EGG PLANT - TOMATO and BACON RECIPE:

Peel egg plant and slice ¼” thick and soak in salted water for a half an hour. Peel and slice tomatoes ¼” thick from a firm and not overripe tomato. Dredge both egg plant and tomato in potato flour and dip into mixture of well beaten egg and milk mixture and then into potato meal. Fry in a shallow lard until golden brown. Lay alternate slices of tomato and egg plant on platter or plate and strip with bacon. Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 4 slices tomato 4 slices tomato 4 slices tomato 3 slices tomato 3 slices egg plant 3 slices egg plant 3 slices egg plant 3 slices egg plant 3 strips of bacon 3 strips of bacon 3 strips of bacon 2 strips of bacon

Portion – Tab 3 slices of tomato 3 slices of tomato 3 slices of tomato --- 3 slices egg plant 3 slices egg plant 3 slices egg plant --- 2 strips bacon 2 strips bacon 2 strips bacon ---

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate Med. Silver platter Dinner plate

Garnish: Dress with melted butter. Sprig of parsley.

Remarks: Hot dinner plate for service where platters used.

4/4/40 INDEX FILE 10-16 FRIED CORN MEAL MUSH, With BACON RECIPE:

Corn Meal Mush: Mix the dry cornmeal with cold water and incorporate into boiling water which has been salted. Stir thoroughly with egg whip; place pot on back of range, cover pot and allow to cook slowly for at a least one hour. Before removing pot from range test to see that it is thoroughly done. Stir in a little melted butter. Pour into mold and let cool; slice in ½” thick slices, roll in potato flour, dip in mixture of well beaten egg and milk, then back into potato meal and fry slowly in shallow lard until golden brown.

Fried Mush: Cut mush three inches long about two inches wide and a half inch thick.

Fried Mush with Bacon: Portion of mush same as above; two full strips of bacon on top of mush.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 3 slices 3”x 2” x ½” 3 slices 3” x 2 x ½” 3 slices 3”x 2” x ½” 3 slices 3”x2”x1/2” 3 strips of bacon 3 strips of bacon 3 strips of bacon 3 strips of bacon

Portion – Tab 3 slices 3”x 2”x ½” 3 slices 3”x 2”x ½” 3 slices 3”x 2”x ½” 3 slices 3”x 2”x ½” 2 strips of bacon 2 strips of bacon 2 strips of bacon 2 strips of bacon

Service – A la carte Dinner plate Med. Silver platter Med. Silver platter Dinner plate

Service – Tab Dinner plate Med. Silver platter Dinner plate Dinner plate

Garnish:

Remarks: Syrup and butter to accompany. Hot dinner plate for service where platters are used.

4/4/40 INDEX FILE 10-17 SERVICE INSTRUCTIONS LUNCHEON “SUGGESTIONS FOR STREAMLINER, STANDARD AND COFFEE SHOP SERVICE

FRUIT COMBINATIONS

#1 Fruit Plate Luncheon. Selection of choice available Fruits, Bread and Butter or Toasted Rolls, Beverage. Service: To be made up in Pantry. In the center of a cold dinner plate place a regulation pudding mould 2/3 full of cottage cheese and arrange neatly around the cottage cheese on lettuce leaves a variety of four or more fresh or select canned fruit; for example, on one side of the cheese a half of fresh or canned Bartlett Pear, on opposite side a half of a peeled peach. Adjoining the peach place several slices of orange, alternated with grapefruit carefully celled and free from membrane. On the opposite side of the plate adjoining the pear, two halves of a peeled fresh fig, two or three select strawberries or slices of cantaloupe or Casaba Melon. Top cottage cheese with a pineapple Tid-Bit or a little jelly and serve with mayonnaise or French dressing as desired on the side. Bread and butter or toasted rolls served in the usual manner, likewise the beverage. The fruit plate must be CHILLED, toasted rolls to be served under napkin.

#2 Sliced Pineapple and Fresh Date Salad with Cottage Cheese on Shredded lettuce, Dainty Bread and Butter Sandwiches, Ice Cream and Beverage. Service: To be made in pantry, bread and butter sandwiches made in kitchen. Place on bed of shredded crisp lettuce on a dinner plate. In the center of the plate place a regulation pudding mold 2/3 full of cottage cheese. On each side of the cottage cheese place a half slice of canned or fresh pineapple. Garnish with four fresh halved dates on each side, from which pits have been removed. Top the cheese with some currant jelly and serve mayonnaise or French dressing as desired on side. Bread and butter sandwiches should be prepared from thin sliced fresh toast bread, bread to be carefully buttered, crusts removed and sandwich cut into finger strips and served on tea plate. #12 dipper of ice cream in dish provided underlined with tea plate and beverage service as usual.

#3 Sliced Fresh Ripe Persimmon, on Crisp Hearts of lettuce, French Dressing, Ice Cream with Wafers, Beverage. Service: To be made in pantry, on a bed of crisp hearts lettuce on tea plate, arrange neatly thin slices of peeled and sliced fresh ripe Persimmon. French Dressing to be served separately. #12 dipper of ice cream in dish provided underlined with tea plate and 4 wafers, as well as beverage to be served in usual manner.

Revised April 1st, 1942 INDEX FILE 10-18

#4 Fresh Figs, Peeled and Sliced, Ice Cream, Angle Food Cake, Beverage. Service: To be made in pantry, peeled and sliced fresh figs served in large grapefruit dish underlined with tea plate. Cream served separately. Usual service no. 12 dipper for ice cream in dish provided underlined with tea plate and beverage. One slice of Angle Food cake served separate on tea plate.

#5 Sliced Avocado and Orange on Shredded lettuce Hearts with Princess Dressing, Toasted Rye Krisp, Nippy Cheese, Beverage. Service: To be made in pantry. On bed of shredded lettuce on small china platter, arrange neatly alternate slices of carefully peeled orange and avocado. Strip the top of the salad when finished with thin slices of pimento. Serve Princess dressing separately. Table D’ Hotel portion of Nippy cheese on tea plate surrounded by 4 Toasted Rye Krisp. Usual beverage service. Cold tea plate for service.

#6 California Bartlett Pear, Mayonnaise, Celery Hearts, Philadelphia Cream Cheese and Crackers, Beverage. Service: To be made in pantry. Bread and butter sandwiches to be made in kitchen. Two halves of Bartlett pear placed end to end with hollow side up on bed of crisp lettuce on small china platter. Along each side of pear lay one stalk of celery heart, closely trimmed. With the pastry bag place rosettes of Philadelphia Cream Cheese, which has been whipped with a little cream, in the center of platter between pear halves and also at each end of the pears. In the hollow of the pear place a teaspoon of mayonnaise slightly dusted with paprika. 4 double cracker flakes on tea plate, butter service to accompany. Cold tea plate for service. Usual beverage service. When served on Coffee Shop diners 8 square crackers on tea plate for portion.

#7 Whole Banana, stuffed with Fruit Salad, Cream Mayonnaise, Halves of Pecans and dates, Whole Wheat Bread and Butter Sandwiches, Beverage. Service: To be made in pantry. Bread and butter sandwiches to be made in kitchen. On a bed of crisp lettuce lay a whole peeled banana lengthwise on a cold small china platter. The banana having been hollowed out and filled with finely diced fruit salad. Cover the top of the fruit salad with mayonnaise dressing, to which has been added some whipped cream. Garnish top of dressing with strip of pimento, pineapple tid-bits and halves of pecan nut meats. Along each side of banana lay four halves of pitted ripe dates. Whole wheat bread and butter sandwiches prepared and served as explained above in the second Combination on page 10-18. Cold tea plate for service. Usual beverage service.

4/5/40 INDEX FILE 10-19

SERVICE INSTRUCTIONS LUNCHEON “SUGGESTIONS FOR STREAMLINER, STANDARD AND COFFEE SHOP SERVICE

FRUIT COMBINATIONS

#1 Fruit Plate Luncheon. Selection of choice available Fruits, Bread and Butter or Toasted Rolls, Beverage. Service: To be made up in Pantry. In the center of a cold dinner plate place a regulation pudding mould 2/3 full of cottage cheese and arrange neatly around the cottage cheese on lettuce leaves a variety of four or more fresh or select canned fruit; for example, on one side of the cheese a half of fresh or canned Bartlett Pear, on opposite side a half of a peeled peach. Adjoining the peach place several slices of orange, alternated with grapefruit carefully celled and free from membrane. On the opposite side of the plate adjoining the pear, two halves of a peeled fresh fig, two or three select strawberries or slices of cantaloupe or Casaba Melon. Top cottage cheese with a pineapple Tid-Bit or a little jelly and serve with mayonnaise or French dressing as desired on the side. Bread and butter or toasted rolls served in the usual manner, likewise the beverage. The fruit plate must be CHILLED, toasted rolls to be served under napkin.

#2 Sliced Pineapple and Fresh Date Salad with Cottage Cheese on Shredded lettuce, Dainty Bread and Butter Sandwiches, Ice Cream and Beverage. Service: To be made in pantry, bread and butter sandwiches made in kitchen. Place on bed of shredded crisp lettuce on a dinner plate. In the center of the plate place a regulation pudding mold 2/3 full of cottage cheese. On each side of the cottage cheese place a half slice of canned or fresh pineapple. Garnish with four fresh halved dates on each side, from which pits have been removed. Top the cheese with some currant jelly and serve mayonnaise or French dressing as desired on side. Bread and butter sandwiches should be prepared from thin sliced fresh toast bread, bread to be carefully buttered, crusts removed and sandwich cut into finger strips and served on tea plate. #12 dipper of ice cream in dish provided underlined with tea plate and beverage service as usual.

#3 Sliced Fresh Ripe Persimmon, on Crisp Hearts of lettuce, French Dressing, Ice Cream with Wafers, Beverage. Service: To be made in pantry, on a bed of crisp hearts lettuce on tea plate, arrange neatly thin slices of peeled and sliced fresh ripe Persimmon. French Dressing to be served separately. #12 dipper of ice cream in dish provided underlined with tea plate and 4 wafers, as well as beverage to be served in usual manner.

Revised April 1st, 1942 INDEX FILE 10-18

#8 California Tangerine, French Endive, Ripe Olives, Cream Cheese, Toasted Rolls, Parfait, Beverage Service: To be made in pantry. On crisp lettuce leaves on cold small china platter neatly arrange segments of peeled Tangerine (usually two or three). Along the side of the Tangerine place four pieces of French Endive. Between each portion of Endive place a rosette of Cream Cheese with aid of pastry bag. Garnish each rosette of cheese with a little currant jelly. Cold tea plate for service. Toasted rolls served separately in napkin. Usual parfait underlined with tea plate, beverage service.

FISH AND SEAFOOD COMBINATIONS: #1 Fresh Crabmeat Louie, Toasted Rye Bread, Beverage Service: To be made in kitchen. On a bed of shredded lettuce on a medium china platter, neatly arrange ¾ cupful of picked crabmeat. On each side of crabmeat in center place two slices of hard boiled egg. On one side of the platter place ¼ lemon cut lengthwise and 2 half slices of peeled tomato. Lemon and tomato to be separated by hard boiled egg. Lemon to be opposite ripe olive and tomato to be opposite green olive. Serve Thousand Island dressing over crabmeat and garnish top with strips of pimento. Cold tea plate for service. Three slice thin toasted rye bread in napkin on tea plate. Usual beverage service.

#2 Kippered Salmon Filet on Lettuce Hearts, Mayonnaise Dressing, Burr Pickles, Bread and Butter Sandwiches, Sherbet, Beverage. Service: To be made in kitchen. On a bed of lettuce hearts on cold medium china platter place a table D’Hotel portion ½# of Kippered Salmon. Garnish with 2 Burr Pickles, quartered lemon and two slice of tomatoes. Mayonnaise Dressing served separately. Bread and butter sandwiches served separately as explained in item No.2 of these combinations. Usual No.12 dipper of Sherbet in dish provided underlined with tea plate and beverage service. Cold tea plate for service.

#3 Kippered Herring, Sliced Tomato, Rye Bread and Butter, Nippy Cheese, Bottle of Beer. Service: To be made in kitchen. On crisp lettuce leaves on a cold medium china platter lay three filets of Kippered Herring. Garnish platter with 2 slices of tomato. Two slices dill pickle, quarter of lemon. At each end of the platter place a small segment of Nippy Cheese. Cold tea plate for service. Usual service of 3 slices bread and butter. Usual service of beer.

#4 Toasted Sardine Sandwich, Dill Pickles, Green Olives, Mexican Slaw, Swiss cheese, Beverage. Service: To be made in kitchen. Use one can of domestic sardines. Prepare sandwich in usual manner, using freshly toasted bread. Trim sandwich and cut cornerwise. Lay the two triangular pieces together on lettuce leaves on cold medium silver platter. (continued next page)

11/13/40 Revised INDEX FILE 10-20 (NO. 4 Fish and Seafood Combinations – Cont’d)

On one side of sandwich place a mound of Mexican Cole slaw. On the other side, neatly arrange 2 slices of dill pickles, 2 green olives, and in the center a segment of Swiss cheese. Cold dinner plate for service.

#5 Select Crab Legs on Shredded Lettuce, Thousand Island dressing, Saltine Wafers, Vanilla Cup Custard, Beverage. Service: To be made in kitchen. On a bed of crisp shredded lettuce on cold dinner plate, arrange neatly 8 picked crabmeat legs. Garnish with 2 sliced pickled beets, 2 slices dill pickles and quarter of lemon. Thousand Island dressing served separately. Six double flake crackers on tea plate with butter service to accompany. Service of custard in usual manner. Beverage as desired.

#6 Fresh Shrimp, Cream Mayonnaise, Celery Hearts, Toasted Rolls, Pie with Cheese, Beverage. Service: To be made in kitchen. On a bed of crisp lettuce leaves on cold dinner plate, place a portion of carefully picked and washed fresh shrimp; ¾ cupful of canned Northwest shrimp or where large prawns or shrimp are used, portion to be 6 large. Place along each side of shrimp one close trimmed celery heart. Garnish with one slice hard boiled egg, quartered lemon, 2 slices pickled beets and 2 slices dill pickle. Cream mayonnaise dressing served separately. Usual service of toasted rolls in napkin. ½ cut of pie with individual pie cheese, also beverage served in usual manner.

#7 “The Salad Bowl”, Saltine Wafers, Fresh Strawberry Parfait, Angel Food Cake, Beverage. Service: To be made in the pantry. Usual Salad Bowl service with four double flake crackers on tea plate. For Coffee Shop service 8 square crackers to portion. Usual butter service. Usual service strawberry parfait underlined with tea plate with portion of 1 slice Angle Food Cake on tea plate. Usual beverage service. Cold tea plate for service.

SANDWICH COMBINATIONS: #1 Toasted Chicken and Tomato Sandwich, Ice Cream and Dainty Wafers, Beverage. Service: To be made in kitchen. Three slices of toasted bread to be used. Sliced chicken on lettuce leaf to be used in bottom layer on buttered toast. Slices of peeled tomato on upper layer on which mayonnaise cream dressing has been spread. Trim sandwich and cut into triangular sections and fasten together with toothpick or French frills. Place the segments of the sandwich on lettuce leaves on cold dinner plate. Garnish with 2 slices dill pickle, 2 ripe olives and a small portion of cold slaw. Usual service of ice cream #12 dipper and 4 wafers. Ice cream to be served in dish provided underlined with tea plate. Beverage served in usual manner.

Revised: 4/1/42 INDEX FILE 10-21 #2 Deluxe Club Sandwich, Ripe Olives, Sliced Tomato, Ice Cream Service: To be made in kitchen. Three thin slices of toasted bread to be used. Prepare sandwich with lettuce between each layer, sliced breast of chicken or turkey, 2 crisp bacon slices. Trim sandwich and cut into four triangular sections and fasten together with wooden toothpicks or French frills, place lettuce leaves on dinner plate. Garnish with portion of vegetable salad consisting of two thirds finely shredded tender cabbage, 1/3 finely shredded raw carrots, celery and green peppers, well seasoned with French dressing and a few peas added to salad. 2 slices of tomato, 2 ripe olives and 2 slices of dill pickles. Usual #12 dipper of ice cream in dish provided with tea plate underliner and 4 wafers and beverage service.

#3 Toasted Deviled Ham and Cream Cheese Sandwich, Guava Jelly, Chef’s Special Parfait, Dainty Wafers, Beverage. Service: To be made in kitchen. Three slices of toasted bread to be used. On bottom slice of toast spread with a layer of Deviled or Potted Ham. The upper layer to be spread with a layer of cream cheese followed by a layer of guava Jelly. Trim the sandwich and cut into four triangular sections and fasten together with wooden toothpicks or French frills. Arrange the four segments on lettuce leaves on cold dinner plate with a mound of cold slaw placed in center of plate. Garnish with 2 ripe olives, 2 Burr pickles and small piece of cream cheese. Chef’s Parfait: A dessert spoonful of crushed pineapple placed in bottom of parfait glass. Fill glass ½ full of ice cream, 1 dessert spoon of crushed strawberries, fill glass with ice cream, top with whipped cream and ½ Maraschino cherry or tid-bit or any two other appropriate fountain syrup combinations can be used. 4 wafers and beverage service.

#4 Toasted Chicken Salad sandwich, Sliced Hard Boiled Egg, Sliced Tomato, Peach Melba, beverage. Service: To be made in kitchen. Two slices of toast to be used. Spread chicken salad on lettuce leaf. Trim sandwich. Cut crosswise and place the two segments on lettuce leaf, on cold dinner plate. Garnish with one sliced hard boiled egg, 2 slices tomato and 2 slices of dill pickle. Peach Melba to be served in usual dishes provided for ice cream. Usual beverage service. Peach Melba: To be prepared as follows, use a 1 inch square of pound cake at the bottom of dish provided, with a #12 dipper of ice cream on top, one half Melba Peach cut in half. Place on each side of ice cream, dot peach with whipped cream and ½ Maraschino cherry, put one tablespoon of grenadine in dish around cake and ice cream. Underline dish with tea plate.

Revised : April 1st, 1942 INDEX FILE 10-22

#5 Broiled Small Tenderloin Steak sandwich, Shoestring Potatoes, French Fried Bermuda Onion, Pie with Cheese, Beverage. Service: To be made in kitchen. This is an open sandwich. Trim two slices of freshly made toast and lay them end to end on hot medium silver platter. On each slice of toast lay a thin cut slice of freshly broiled tenderloin. Each slice to weigh approximately 2oz. net. On one side of the open sandwich place a mound of shoestring potatoes and on the other side about 4 or 5 rings of freshly French fried Bermuda Onions. Garnish platter with 2slices of dill pickles and 2 ripe olives. Hot dinner plate for service with necessary condiments. Usual service for 1/6 cut of pie with cheese and beverage.

#6 Salami and Swiss Sandwich on Rye Bread, Potato Salad, Dill pickles, Ice cream or Pie, Beverage. Service: To be made in kitchen. Serve on cold dinner plate. Three slices of buttered rye bread to be used. On bottom layer, lay slices of salami, on upper layer slices of Swiss Cheese. Do not trim crusts from sandwich. Cut sandwich crosswise and garnish with a mound of potato salad, stripped with pimentos and 2 slices of dill pickle. Usual service #12 dipper ice cream in dish provided underlined with tea plate, or 1/6 cut of pie, as requested. Usual beverage service.

#7 Toasted Bacon and Tomato Sandwich, Mexican Slaw, Burr Gherkins, Ice Cream, Beverage. Service: To be made in kitchen. Three thin slices of toast to be used. On the bottom slice lay three strips of crisp bacon. Middle slice to be spread with mayonnaise, lettuce leaf and slices of peeled tomato to cover bread. Place third slice on top and trim sandwich. Cut in four triangular sections and fasten together with wood toothpicks or French frills. Place the four segments of sandwich on lettuce leaf on cold dinner plate. Garnish with mound of Mexican Slaw and 2 Burr pickles. Usual #12 dipper of sherbet or ice cream service in dish provided underlined with tea plate. Also usual beverage service.

Revised 4/1/42 INDEX FILE 10-23 SALAD COMBINATIONS

#1 Peeled Tomato Stuffed with Chicken Salad, Saltine Wafers, Peach Melba, Beverage. Service: To be made in kitchen. On bed of crisp lettuce leaves on cold dinner plate, place on large peeled ripe tomato or two small, which has been hollowed out and stuffed with chicken salad. Top the stuffed tomato with mayonnaise dressing. Stripe the top of the mayonnaise with pimentos and garnish with 2 slice of dill pickle, 2 ripe olives and 2 Burr Gherkins. Serve 4 double flake crackers on tea plate together with butter service to accompany. Usual service of Peach Melba as outlined under “ Toasted Chicken Salad Sandwich” (INDEX FILE 10-22, #4). On Coffee Shop service serve 8 square crackers.

#2 Peeled Tomato, Stuffed with Crabmeat or Shrimp Salad, Ripe Olives, Bread and Butter Sandwiches, Ice Cream with Wafers, Beverage. Service: To be made in kitchen. Same service as covered in #1 above, except garnish the stuffed tomato with sliced tomatoes, ripe olives. Dainty bread and butter sandwiches to be served as previously outlined on tea plate. Usual service of #12 dipper of ice cream with 4 wafers, beverage service. Cold tea plate for service.

#3 Peeled and quartered Tomatoes, Mayonnaise, Cottage Cheese, Toasted Crackers, Strawberry Parfait, Beverage. Service: To be made in pantry. On lettuce leaves on cold dinner plate neatly arrange two peeled and quartered ripe tomatoes around a mold of cottage cheese in the center of the dinner plate. Garnish with two slices of dill pickle and two button radishes. Dust the of the tomato and cottage cheese with paprika and serve with mayonnaise dressing separately. Usual service for strawberry parfait and beverage. Usual toasted cracker service. 4 double flaked or 8 square.

#4 Cauliflower with Asparagus Tip salad, Mayonnaise, Burr Pickles, Crushed Raspberries on Angle Cake, Beverage. Service: On lettuce leaves on cold small china platter neatly arrange 4 small flowerettes of fresh cooked cauliflower. Top the cauliflower with mayonnaise dressing and garnish the top of the mayonnaise with strips of pimentos. On each end of the platter arrange neatly 4 asparagus tips and along each side of the cauliflower lay two burr pickles and one ripe olive. Cold tea plate for service. 1 heaping basting spoonful of crushed raspberries on one slice ½” thick angle food cake to be served on tea plate. Usual beverage service.

Revised 5-6-42 INDEX FILE 10-24

#5 Health Salad, Finely Shredded Crisp Raw carrots, Celery Hearts, and Green Peppers on Bed of Shredded Lettuce, French Dressing, Toasted Rolls, Ice Cream with Dainty Wafers, Beverage. Service: To be made in kitchen. This combination of raw vegetables to be served on a bed of shredded lettuce in a small salad bowl with French dressing served separately. Cold tea plate for service. Usual toasted rolls in folded napkin. Usual service #12 dipper ice cream, 4 wafers and beverage.

#6 Shelled Fresh Crawfish on Lettuce Hearts, Thousand Island Dressing, Toasted Rye- Krisp, Bottle of Beer. Service: To be made in kitchen. On a bed of lettuce leaves on a cold dinner plate, arrange a Table D’Hotel portion of shelled crawfish about 10 or 12. Garnish with 1 slice hard boiled eggs, 2 slices of dill pickles and 2 ripe olives, Thousand Island dressing served separately. Usual service of 4 toasted Ry-Krisp with butter and usual service for bottle of beer.

#7 Filets of Anchovies on Rye bread, Ripe Olives, Crisp radishes, Swiss Cheese with Crackers, Beverage. Service: To be made in kitchen. On lettuce leaves on a dinner plate, arrange two slices of toasted rye bread, which has been spread with anchovy paste and covered with a layer of anchovy filets. Garnish with a mound of 2 chopped hard boiled eggs, 2 ripe olives, 4 small crisp radishes and a segment of Swiss Cheese,. Four double flaked crackers with butter service to accompany. The usual beverage service.

#8 Cold Poached Salmon, Mayonnaise Dressing, Sliced Tomato, Bread and butter Sandwiches, Berry Pie with Cheese, Beverage. Service: To be made in kitchen. On lettuce leaves on cold dinner plate, arrange Table D’Hotel portion of cold boiled salmon that has been boiled in Court Bouillon. Garnish with 2 slices of tomato, 2 slices dill pickle, and 4 crisp whole radishes. Bread and butter sandwiches, prepared as previously outlined and usual service of 1/6 cut of berry pie with cheese and beverage. Mayonnaise dressing to be served separately.

#9 Sliced Hard Boiled Eggs, Spread with Caviar, Sliced Tomato, Spring Onions, Melba Toast, Beverage. Service: To be made in kitchen. On a bed of lettuce on a cold dinner plate, neatly arrange two hard boiled eggs which have been sliced and spread with caviar. Garnish with 2 slices of ripe tomato, 2 spring onions and 2 slices of dill pickle. $ slices of Melba Toast in usual manner in napkin, butter service to accompany. Usual beverage service.

Revised 4/1/42 INDEX FILE 10-25 MISCELLANEOUS COMBINATIONS:

#1 Boiled Fresh Spinach in Branch, Bacon Crisps, Hard Poached Egg, Melba Toast, Apple Pie with Cheese, Beverage. Service: To be made in kitchen. On a hot small china platter arrange a mound of freshly cooked spinach in branch, which is not chopped. On top of spinach place 3 slices of finely cut bacon which has been fried crisp, on top of which place a hard, freshly poached egg, sprinkle with butter and dash of paprika and serve hot. Hot dinner plate for service. Usual service 4 slices Melba toast in napkin and usual service 1/6 cut of pie with cheese and beverage.

#2 Fried Sliced Tomato and Egg Plant with Bacon, Rye Bread and Butter, Ice Cream, Beverage. Service: To be made in kitchen. On a hot dinner plate, lay alternately 4 slices of firm fried sliced ripe tomato and 3 slices of ¼” fried egg plant that has been peeled and soaked in salt water. On top of this lay three slices of crisp broiled bacon. Garnish with sprig of parsley. Usual service of three slices of rye bread and butter. Usual service of beverage and #12 dipper of ice cream in dish provided, on tea plate.

#3 Fresh Mushrooms, Fried in Butter, Stuffed Green Pepper, Salad Bowl, Beverage. Service: Serve on triangular cut toast on hot dinner plate six or eight fresh fried button mushrooms that have been soaked in salt water and cleaned. Pour over the fried mushrooms, adding juice of ¼ lemon, the butter in which mushrooms were cooked and garnish with a sprig of parsley, one small stuffed and baked green pepper and serve hot. Usual service for toasted rolls under napkin, butter and beverage service. Salad bowl to be served separately.

#4 Chicken A La King en (1) Patty, Bartlett Pears, Dainty Wafers, Beverage. Service: To be made in kitchen. Serve on hot dinner plate; after heating one large patty shell as provided, fill patty shell with Chicken a la King, Index File #5. Portion to be two basting spoonfuls; stripe top with pimento. Two halves Bartlett Pear with syrup in large grapefruit dish on tea plate, 4 dainty wafers on tea plate. Usual beverage service.

#5 Hot Sliced Chicken Breast on Toast, Sauce Supreme, Ice Cream, Dainty Wafers, Beverage. Service: To be made in kitchen. Two slices of toast to be used. Serve on hot dinner plate. Sliced breast of hot chicken or turkey on both slices of trimmed toast, cover each slice with supreme sauce prepared as outlined under Sauces, Index File 3-A. #12 dipper of ice cream served in dish provided for service, underlined with tea plate, 4 dainty wafers on same tea plate. Usual beverage service. Sprinkle chopped parsley over supreme sauce, sprig of parsley on side.

Revised 4/1/42 INDEX FILE 10-26 (Miscellaneous Combinations – Continued)

#6 Hot Roast Beef Sandwich, Mashed Potatoes, Beverage. Service: To be made in kitchen. Two slices of trimmed toast beard to be used. Serve on dinner plate. On each slice of bread place 1 slice of hot Prime Beef from small end of rib 1/8” thick. Between slices of bread place 1 basting spoonful of mashed potatoes. Cover mashed potatoes and parts of sandwich with a ladle of brown sauce. Usual beverage service.

#7 Fresh Shrimp a la Newburg, Melba Toast, Beverage. Service: To be made in kitchen. One cupful of canned or fresh shrimp. Newberg Sauce to be prepared as under Fish and Seafood Index File 34. Simmer for 10 minutes but do not boil. Serve in a small casserole with cover on 9” small platter. Hot dinner plate for service. Four slices of Melba toast served under napkin on tea plate. Usual beverage service.

#8 Salisbury Steak Sandwich on Toast, Sliced Tomato, Ice Cream, Beverage. Service: To be made in kitchen. Two slices of freshly trimmed buttered toast. Broil a Salisbury Steak, prepared as per recipe for Salisbury Steak under Index File #9, made oval shape 3” x 4” and ½” thick. Place on toast and cover with the other piece of toast. Cut cornerwise and place segments on lettuce leaf on dinner plate. Two slices of tomato and two slices of dill pickle, sprig of parsley as garnish for sandwich. #12 dipper of ice cream in dish provided for service. Underline with tea plate. Usual beverage service. Necessary condiments.

#9 Fried Crab Legs, Sauce Tartare, Toasted Rolls, Pie with Cheese, Beverage. Service: To be made in kitchen. Use 6 large or 8 small crab legs. Crab legs to be dipped in light egg, flour and milk batter and fry in shallow mixture of 50% lard and 50% butter until golden brown. To be served on triangular pieces of toast, placed end to end on hot dinner plate. Dress with melted butter and sprinkle with chopped parsley, sprig of parsley on side and a ¼ cut of lemon, cut from stem end to blossom end. Tartar sauce to be made as listed under Sauce recipe Index File #3, served in A.D. saucer for Streamliner, nut dish, Standard diner and ramekin for other diners. !/6 cut of pie with individual pie cheese on tea plate. Usual beverage service.

Revised 4/1/42 INDEX FILE 10-27 (Miscellaneous Combinations Cont’d)

#10 Soup or Consommé, Salad Bowl, Ice Cream, Sweet Wafers, Beverage. Service: Soup or consommé as listed on menu, served in silver cream soup cup and cover on tea plate for Streamliner service, bouillon cup and cover underlined with coffee saucer for Standard and Coffee Shop service with bouillon spoon to accompany. 6 double flaked crackers on tea plate butter service for Streamliner and Standard diners. # square crackers on tea plate and butter service for Coffee Shop diners. Usual salad bowl service from pantry and cold tea plate for service. #12 dipper of ice cream in dish provided on tea plate, 4 sweet wafers on tea plate underliner of ice cream. Usual beverage service.

4/6/40 INDEX FILE 10-28 SALAD BOWL Your car is supplied with three sizes of colored salad bowls. Complement of salad bowls for each Streamliner, Standard, Coffee Shop, Café-Lounge and Challenger car is for 18-car City of LA, 2 large, 8 medium, and 30 small salad bowls; for 13-car City of LA, 2 large, 6 medium and 20 small salad bowls; for present day City of Portland, City of Denver City of SF and Challenger duplex cars and Standard and Coffee Shop diners, 1 large, 2 medium, 9 small salad bowls; for Café-Lounge cars 1 large, 1 medium and 6 small salad bowls. The purpose of the different sizes in these bowls is to use the four portion bowl for parties of 3 to 4; the two portion bowl for a party of two, and for the single services the 1 portion bowl. This will allow salad bowls to be left at the table until guests are finished with them. If the patron has apparently finished with their salad bowl, request should be made to see if they would like an additional portion; if not, then secure permission to remove the bowl from the table in order to conserve space. Outlined below is the portion of each ingredient for a single portion of salad and this feature should be carefully observed: SALAD BOWL PORTION, INDIVIDUAL ( to be made in pantry) ¼ head of lettuce to be used for A la carte service; for Tab service or Select meal service use 1/6 large head of lettuce, which should be pulled apart with hands, not cut with a knife; 4 thin slices of peeled and scored cucumber; 2 medium radishes sliced crosswise, 2 slices of peeled tomato, cut in two making 4 half slices. (Tomato should be of select size). Place above items in a mixing bowl and pour over salad four tablespoonfuls of French Dressing per recipe under Index File #11 and thoroughly mix salad with dressing by tossing it about in the bowl to insure all parts being marinated. After mixing, the salad should be lifted from the mixing bowl and placed into a single salad bowl which has been lined with lettuce leaves. Garnish top of salad with two half slices of peeled tomato and four thin slices of radish neatly arranged. Serve half sauce boat full of French Dressing on the side. NOTE: Onions and green peppers should not be served with the salad bowl unless requested by passenger. Cold tea plate for service. Cracker and butter service to accompany. When A la carte salad bowls or any A la carte salads or combination of salads are served the cracker portion is as follows on a tea plate. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 4 dbl flake crackers 4 dbl flake crackers 8 square crackers 8 square crackers 2 special / provided 2 special / provided

Portion – Tab 2 dbl flake crackers 2 dbl flake cracker 4 square crackers 4 square crackers 2 special / provided 2 special / provided

INDEX FILE 11-1 (Revised 4/1/41)

When salad bowls or any salads or combinations are listed on Select meals, the salad may be brought to the table along with soup, cocktail or juice as may be selected together with crackers and butter and preliminary cold bread service, unless the guest requests the salad served latter in the meal.

Fruit Salad Bowl: Should be prepared in the pantry. Use one gallon or No. 2 ½ cans of fruit salad which comes in quarter pieces. Chill fruit thoroughly. Use a chilled salad bowl lined with crisp lettuce leaves. Portion to be equal to ½ pear, etc. Four varieties of fruit should be used. Arrange the assorted fruit neatly on the lettuce in layers and garnish top of salad with one segment of grapefruit and one segment of orange free from skin and membrane, ¼ of banana cut in two pieces lengthwise and one or two fresh strawberries and raspberries in season, or Maraschino cherries. Cracker portion to be same as listed under salad bowl, butter service to accompany. No underliner necessary for Fruit Salad Bowl. Cold tea plate for service. Princess or French dressing as desired served in sauce boat on side. For Select meals omit the garnish of grapefruit, orange and banana and place dressing designated on menu over salad before serving.

4/6/40 INDEX FILE 11-2 SALAD DRESSINGS

Mayonnaise Dressing: To be made in kitchen. Yolks of 4 eggs, teaspoon of dry mustard, teaspoon of salt, dash of red pepper, add juice of 2 lemons. Beat with egg whip until smooth, add Mazola oil or special salad oil provided, slowly at first, stirring constantly. Never raise whip from bottom of bowl while making. If it becomes too thick reduce with ¼ cup of heated cider vinegar. Finish with ½ cup of pure cream and store in a cold place. To be served in a sauce boat. No underliner necessary.

Lemon Mayonnaise: Prepare same as above, using lemon juice in lieu of cider vinegar. Roquefort Cheese Dressing: To be made in the pantry. Three fourths once Roquefort cheese that has been crumbled with a fork, mix thoroughly with a yolk of one hard boiled egg that has been passed through a fine sieve. Add alternating cider vinegar, Mazola or special oil provided and 1/8 teaspoon paprika until consistency of boiled dressing. Season with salt. Serve in sauce boat for A la carte service. No underliner necessary.

Thousand Island Dressing: To be made in kitchen. (Sufficient for four persons) 2 hard boiled eggs chopped fine, ½ green pepper, ½ pimento, 2 gherkins, 4 young onions all chopped fine. Mix with 4 tablespoonfuls of mayonnaise in which has been mixed 2 tablespoonfuls of chili sauce and 1 tablespoon of tarragon vinegar and a pinch of chopped parsley. Season to with salt and 1/8 teaspoon of paprika. Serve in sauce boat for A la carte service. No underliner necessary.

A La Louie Dressing: To be made in kitchen. Rub the inside of a mixing boil with a clove of garlic, then add 2 level tablespoonfuls of berry sugar. 1 ½ level teaspoonfuls of salt, 1 level teaspoon of paprika, ½ level teaspoon of dry mustard. Mix the ingredients thoroughly in the bowl to absorb garlic flavor, then add the strained juice of two lemons, ½ cupful of cider vinegar and 1 raw egg white and beat all together vigorously with an egg beater. When well beaten stir in gradually 1 ½ cupfuls of Mazola or special salad oil provided and 1 cupful of California or old Monk Olive Oil. Again, beat the mixture thoroughly and whip in a half bottle of chili sauce and a level tablespoon of coarse chopped and washed parsley. The above dressing will make slightly less than 3 pints of dressing. Serve with shrimp, crabmeat, lobster, A la Louie or in sauce boat with salads. No underliner necessary.

4/6/40 INDEX FILE 11-3 SALAD DRESSINGS

Princess Dressing: To be made in pantry. Into three parts of mayonnaise mix one part of smoothly beaten currant jelly and a few drops of lemon juice. Just before serving stir in some whipped cream. Serve in sauce boat for A la carte service. No underliner necessary. Appropriate for fruit salads.

French Dressing: To be made in pantry. One medium sized clove of garlic, or a single section from head of garlic, 3 level tablespoonfuls of salt, 2 ½ cups of cider vinegar, 2 cupfuls of California Olive Oil, 4 cupfuls of Mazola or special dressing oil provided. Preparation. Remove hard outside skin from clove of garlic. Chop the garlic fine and crush with salt, mixing thoroughly. When well blended add vinegar and oils, beating well with egg whip. When well beaten, strain the dressing through the small strainer to remove larger pieces of garlic and store in a standard water bottle. Shake well before using. Serve in sauce boat for A la carte service. No underliner necessary. The above dressing is to constitute the only French Dressing we will offer on dining cars, unless special dressings are required by certain guests, when their desires should be followed as requested.

Lemon French Dressing: French Dressing prepared according to standard instructions with exception that lemon juice should be substituted for cider vinegar in preparation of the dressing.

Vinaigrette Sauce: To be made in kitchen. Into equal portions of olive oil and tarragon vinegar, add 2 finely chopped sour pickles, 12 chives or 4 young onions chopped fine and 1 pimento, add 1 teaspoon of chopped parsley. Season with salt and white pepper. Mix well and chill thoroughly and serve in sauce boat for a la carte. No underliner necessary. Appropriate for cold asparagus, artichokes, etc.

4/6/40 INDEX FILE 11-4 SALAD DRESSINGS

Chef’s Dressing: To be made in the kitchen. Crumble one 3/4oz. package of Roquefort Cheese and mix thoroughly with ¾ cup of Mazola oil or special salad oil provided., juice of ½ lemon, 1 teaspoon anchovy paste, ½ clove finely crushed garlic with salt. @ large tablespoons of cider vinegar, salt and white pepper to taste. Makes 1 cup. Chill thoroughly before using. Serve in sauce boat for A la carte. No underliner necessary.

Boiled Salad Dressing: To be made in kitchen. 1 ½ cups of milk. 4 egg yolks slightly beaten. 4 tablespoons sugar. 2 teaspoons of salt. 4 tablespoons flour. 2 teaspoons mustard. ½ cup cider vinegar. Few grains of cayenne pepper. 2 tablespoons butter. Add milk to eggs and combine with mixed dry ingredients. Add vinegar and cook in double boiler. Stir constantly until mixture thickens about 10 minutes, add butter and cool. If a fluffy dressing is wanted, fold in stiffly beaten egg whites after dressing is cool. Appropriate on cabbage salads. Serve in sauce boat for a la carte. No underliner necessary.

Russian Dressing, Number One: 1 cup of mayonnaise, 1 tablespoon green pepper finely minced, 4 green olives and 1 pimento finely minced, ½ cup chili sauce, 1 tablespoon of grated horseradish. Stir chili sauce into mayonnaise, add finely minced green peppers, and pimento and olives, add horseradish last. Keep in cool place until needed. Serve in sauce boat for A la carte. No underliner necessary.

Russian Dressing Number Two: 1 cup of mayonnaise, 1 tablespoon of French mustard, 1 tablespoon of horseradish, and a dash of tarragon vinegar. Mix thoroughly and keep cool. Serve in sauce boat for a la carte. No underliner necessary.

Chiffonade Salad Dressing: 1 hard boiled egg finely chopped, 1 tablespoon pimento finely chopped, ½ cup French Dressing, 1 tablespoon green peppers finely chopped. Stir finely chopped ingredients into the French Dressing. Serve in sauce boat for A la carte. No underliner necessary.

Sour Cream Dressing: 1 cup of mayonnaise, ½ cup thick sour cream. Beat sour cream into mayonnaise. Serve in sauce boat for A la carte. No underliner necessary.

4/6/40 INDEX FILE 11-5 COMBINATION SALAD RECIPE: ¼ large head of lettuce for A la carte, 1/6 head for Select meal service, lettuce to be cut wedge shape, ½ medium tomato peeled and quartered, two radishes sliced thin crosswise, 4 thin slices of scored cucumbers, 4 thin slices of green pepper. Neatly arrange lettuce on lettuce leaf on cold dish designated for the service required. Wedge of lettuce place in center of plate with a quarter of the peeled tomato on each side, radish and cucumber slices sprinkled over lettuce, green pepper slices stripped over lettuce. Tow tablespoons of designated dressing over salad for Tab service. For A la carte dressing to be served in sauce boat on side. Cold tea plate for A la carte service only. Cracker and butter service to accompany for A la carte. Service shown below. Combination Salad Plate French Dressing: As listed on Challenger menu. On a cold dinner plate spread outside leaves of crisp head lettuce. On lettuce leaves arrange ¼ head of lettuce broken into pieces with the hands and two radishes slice thin crosswise, four slices of peeled and scored cucumber, four thin slices of green pepper, two slices of peeled tomato cut in two making 4 half slices. Pour over the salad 3 tablespoonfuls of well mixed French Dressing and serve cold. No cracker service for this salad. Combination Vegetable Salad French Dressing: As listed on Challenger menu. Should consist of 1/6 head of lettuce, 1 slice peeled tomato cut in two, 2 slices peeled and scored cucumber, 1 radish sliced thin crosswise, two thin slices of green pepper, prepared in advance and assembled separately similar to Salad Bowl arrangement. ½ tablespoons French dressing to be added after placing the portion on lettuce leaf on cold tea plate. While it is intended to use this salad as a clean up dish to dispose of any surplus green vegetables on Challenger cars, it is necessary that care be exercised to insure all items used in the preparation are without blemish and in A-1 condition. No cracker service for this salad. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¼ head, ½ tomato ¼ head, ½ tomato ¼ head, ½ tomato 1/6 head, ½ tomato 2 radish, 4 green 2 radish, 4 green 2 radish, 4 green 2 radish, 4 green pepper & cuke pepper & cuke pepper & cuke pepper & cuke

Portion – Tab Same as above Same as above Same as above --- only 1/6 head only 1/6 head only 1/6 head

Service – A la carte Cold Coupe dish Cold tea plate Cold tea plate cold tea plate Service – Tab Cold tea plate Cold tea plate Cold tea plate --- Garnish: Cracker service as outlined under Salad Bowls. Cold tea plate to accompany for all A la carte service except 4/7/40 Challenger. For Streamliner, Coffee Shop diners service to be same as large diners INDEX FILE 11-6 SALADS – POTATO, CHICKEN, LOBSTER, SHRIMP, CRABMEAT, TUNA FISH… RECIPE: Potato Salad: To be made in kitchen. ½ gal. 1/8” thick sliced cold boiled and peeled potatoes ½ pt thin sliced peeled raw onions, 1 teaspoon freshly chopped parsley. Fry slowly until crisp 6 slices of fine diced bacon, while hot pour over ½ cup cider vinegar and let simmer until bacon grease and vinegar blend. Pour bacon and vinegar over potatoes and onions , add ½ teaspoon English mustard, ¼ teaspoon celery salt and enough mayonnaise to bind, season with salt and white pepper. Mix carefully without breaking potatoes and place in refrigerator. Serve cold, top with teaspoon mayonnaise, 2 strips of pimentos, dash of paprika, 2 quarters hard boiled egg, 2 slice dill pickles and sprig of parsley along side. Chicken Salad: To be made in kitchen. 2/3 cold boiled chicken meat, 1/3 trimmed celery, both chicken and celery to be cut into ¼” dice. Season with salt and white pepper and moisten lightly with cider vinegar and oil. Sufficient chicken salad should be prepared in advance to take care of immediate anticipated requirements, and stored in the refrigerator, otherwise, to be prepared to order and served old. When served mix with enough mayonnaise to bind unless ordered, prepared without mayonnaise.. Mold each order carefully and top with teaspoon of mayonnaise, two strips of pimentos, 6 or 8 capers, 2 quartered hard boiled eggs, 2 slice dill pickles, prig of parsley along side. Lobster, Crabmeat, Shrimp, Tuna Fish, Salmon, Etc. To be made in kitchen. Clean and remove all particles of shell membrane or bones from cooked fish or shellfish, cut in separate small pieces and prepare wit 2/3 designated seafood and 1/3 celery, follow the same recipe and garnish as for chicken salad. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Pudding mold full Pudding mold full Pudding mold full Pudding mold ¾ full Portion – Tab Pudding mold ¾ full Pudding mold ¾ full Pudding mold ¾ full Pudding mold 2/3 full Service – A la carte Cold small soup, Cold tea plate Cold Tea plate Potato / Cold tea plate coupe dish Others / Cold dinner plate Service – Tab Cold tea plate Cold tea plate Cold tea plate Cold tea plate Remarks: All of the above salads to be placed on a bed of crisp lettuce leaves on the designated plate for service. Streamliners, Coffee Shop diners the same as large diner. Cold tea plate to accompany for all A la carte service except Challenger. No hard boiled eggs to be served with Challenger A la carte potato salad. Cracker and butter service to accompany. Cracker portion as outlined under Salad Bowls.

4/7/40 INDEX FILE 11-7 SALADS – ARTICHOKE, COMBINATION VEGETABLE, A LA RUSSE RECIPE: Artichoke Salad: To be made in kitchen. Artichoke to be trimmed and boiled per recipe under Index File #12. Trim 1 inch from top of artichoke and slightly open, place on crisp lettuce leaves on plate designated for service. Serve very cold with mayonnaise or French Dressing or Vinaigrette Sauce on the side. 1 artichoke to the portion for both A la carte and Tab service. Artichoke and Tomato Salad: To be made in pantry. 2 parts fresh peeled tomato and 1 part cold boiled or canned artichoke heart cut in ¼” dice and mixed with French dressing. Serve very colds on a bed of crisp lettuce leaves on plate designated for service., garnish with 1 artichoke heart and 1 ¼” thick slice of peeled tomato, both cut in half and placed along side. Top with 2 strips of pimento, sprinkle with chopped parsley. 1 pudding mold full for A la carte and ¾ full for Tab service. Mayonnaise or French Dressing served on the side for A la carte and poured over for Tab service. Combination Vegetable Salad: Cut in ¼ dice carrots, celery, string beans, cauliflower and green peppers. Boil in slightly salted water, drain and cool. Mix with French Dressing and serve on cold bed of crisp lettuce leaves on plate designated for service, garnish with2 quarters of hard boiled egg and a little chopped parsley for all service except Challenger. On Challenger use a little chopped parsley and 2 slices pickled beets placed along side of salad and 2 strips of pimento on top. Serve very cold. One pudding mold full for A la carte and ¾ full for Tab service. This salad to be made and served from kitchen. Salad A La Russe: Add to Combination Vegetable Salad as outlined above diced cooked smoked Ox Tongue equaling ¼ amount of the other ingredients. Same service and garnish as for Combination Vegetable Salad Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Pudding mold full Pudding mold full Pudding mold full Pudding mold ¾ full

Portion – Tab Pudding mold ¾ full Pudding mold ¾ full Pudding mold ¾ full ---

Service – A la carte Cold salad dish Cold tea plate Cold tea plate Cold tea plate

Service – Tab Cold tea plate Cold tea plate Cold tea plate ---

Remarks: Cracker and butter service to accompany for A la carte. Cold tea plate for A la carte except Challenger. Streamliner, Coffee Shop service the same as large diner. Cracker portion as outlined under Salad Bowls.

4/7/40 INDEX FILE 11-8 SALADS – ARTICHOKE HEARTS, ASPARAGUS, CAULIFLOWER RECIPE: Artichoke Hearts: To be prepared in kitchen. For A la carte service arrange 6 large or 8 small canned artichoke hearts on crisp lettuce on cold 9” platter. For Tab or Select meal portion 4 hearts on lettuce leaf on tea plate. Garnish with 2 strip each green peppers and pimentos alternating on top of artichoke hearts. Serve very cold with French or Mayonnaise Dressing or Vinaigrette Sauce poured over for Tab service and in a sauce boat for A la carte service. Asparagus Salad: To be prepared in kitchen. One order of cold boiled asparagus as per order listed under Asparagus, Index File #12 or equal amount of canned asparagus tips. Garnish and serve same as for Artichoke Hearts listed above. Asparagus Tips and Cauliflower Salad: To be prepared in kitchen. Cook carefully trimmed cauliflower flowerettes as per instructions in file #12. Arrange 2 flowerettes on crisp lettuce leaves in center of cold 9” china platter for A la carte service, on each end of platter place 4 cooked asparagus tips, one quarter of hard boiled egg on each side of the cauliflower flowerettes which should be covered with either mayonnaise or French Dressing and stripped with one strip of pimento. Garnish with slices of pickled beets, chopped parsley sprinkled on top. For Tab service or Select meals portion ½ A la carte portion on cold tea plate. This salad to be served very cold. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above

Portion – Tab As above As above As above As above

Service – A la carte 9’ cold small 9” cold small 9” cold small Cold tea plate china platter china platter china platter

Service – Tab Cold tea plate Cold tea plate Cold tea plate Cold tea plate

Remarks: Cracker and butter service to accompany for A la carte service. Cold tea plate to accompany all A la carte service. Streamliner and Coffee Shop service same as large diner. Cracker portion as outlined under Salad Bowls.

4/7/40 INDEX FILE 11-9 ASSORTED FRUIT SALAD PLATE – COTTAGE CHEESE RECIPE: Canned fruit salad should be used for Challenger service. If canned fruits are in halves use four pieces and if in quarters use eight pieces of the different assortment in the can. The fruit should be served neatly in lettuce leaves around a mold of cottage cheese on cold dinner plate. Cottage cheese to be molded in standard pudding mold ¾ full. Fruit should be chilled in the cans previous to service and a supply be carried in the refrigerator. For this purpose. This item to be prepared in the pantry. Streamliner Standard D.C. Coffee Shop Challenger Portion A la carte 4 select halves 4 select halves 4 select halves --- 4 varieties 4 varieties 4 varieties Cottage cheese Cottage cheese Cottage cheese mold ¾ full mold ¾ full mold ¾ full

Portion – Tab ------See below**

Service – A la carte Cold dinner plate Cold dinner plate Cold dinner plate ---

Service – Tab ------Cold dinner plate

(**Challenger Tab Portion – 4 halves or 8 quarters of 4 varieties, Cottage cheese mold ¾ full)

Garnish: Garnish with half maraschino Cherry on Challenger and Coffee Shop cars. More elaborate garnish may be used on Standard and Streamliner diners. Finger sandwiches may also be featured with this item. Finger Sandwiches: When featured to be made with 1 slice of whole wheat and one slice of white toast bread. Buttered with soft butter, trimmed and cut into 4 inch strips. When served place alternately on plate with whole wheat side up next white bread side up etc. For Streamliner and Standard diners two segments of orange and two segments of grapefruit carefully celled and free from membranes, to be alternated on plate for additional garnish. Mayonnaise or French Dressing to be served in sauce boat on the side for Streamliner, Standard, and Coffee Shop diners. No underliner necessary for sauce boat.

4/6/40 INDEX FILE 11-10 TOMATO SALAD – SLICED TOMATOES – STUFFED TOMATO w/ CHICKEN SALAD RECIPE: Fresh tomatoes for all salad service to be scalded in boiling water until skins are easily removed. Boiling water poured off as soon as tomato skins are loose as tomatoes will become soft if allowed to remain in the water too long and unfit for salad service. Peel immediately and chill thoroughly before serving. Tomato Salad: Should be prepared in the pantry. One medium or two small tomatoes, ½# for A la carte and 1/3# for Tab service, quarter and serve on a bed of crisp lettuce. For A la carte serve designated dressing to be in sauce boat. For Tab service pour dressing over tomatoes. Sliced Tomatoes: To be prepared in pantry. One medium tomato or 5 slices, ½# for a la carte and 1/3# for Tab service, slice ¼” thick and serve on a bed of crisp lettuce. For A la carte serve designated dressing to be in sauce boat. For Tab service pour dressing over tomatoes. Tomatoes Stuffed with Chicken Salad: Salad to be made in kitchen. Hollow out one medium size tomato and place on a bed of crisp lettuce, core removed from tomato cut in two pieces and placed along side of tomato. Fill tomato with ½ pudding mold of chicken salad, prepared as per recipe for chicken salad, Index File #11. Top with mayonnaise and strip of pimento. Place 6 capers on top of mayonnaise, 2 quarters of hard boiled egg placed along side., sprig of parsley for garnish. Tomato Stuffed with Shrimp, Lobster, Crabmeat… Salads to be made in kitchen. Prepared and garnished as for Tomato Stuffed with Chicken Salad, preparing the salad as listed under Index File #11.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above Portion – Tab As above As above As above --- Service – A la carte Cold coupe dish Cold tea plate Cold tea plate Cold tea plate Service – Tab Cold tea plate Cold tea plate Cold tea plate Stuffed Tomatoes on cold dinner plate Garnish: Crackers and butter service to accompany for A la carte. Remarks: Cold tea plate to accompany all A la carte service. Streamliner, Coffee Shop service the same as large diners (Standard). Cracker portion as outlined under Salad Bowl.

4/6/40 INDEX FILE 11-11 COTTAGE CHEESE SALAD – PINEAPPLE, PEACH, PEAR, APRICOT, FIGS… RECIPE: The following salads to be prepared in the pantry. Pineapple and Cottage Cheese Salad: For A la carte service on Streamliner, standard and Coffee Shop diners: On a bed of crisp lettuce leaves place a ring of either fresh or canned pineapple on which is placed 1 pudding mold ¾ full of cottage cheese. 1 ring of pineapple cut in four pieces arranged around cottage cheese. For Challenger service use one full ring only under the cottage cheese. When Peaches, Pears, Apricots, Figs Prunes or Dates are featured with cottage cheese the following portions are to be served. Peaches: 2 Melba peach halves cut in two, arrange the 4 quarters around the standard pudding mold ¾ full of cottage cheese. For A la carte service except Challenger. For Challenger meals serve 2 quarters placed along side standard pudding mold ¾ full of cottage cheese. Pears: Same portion and service as Peaches. Apricots: Arrange four halves of apricots around standard pudding mold ¾ full of cottage cheese for A la carte service, except Challenger for which serve 2 halves placed along side standard pudding mold ¾ full of cottage cheese. Figs: When Kadota figs are used arrange 3 or 4 figs according to size around standard pudding mold ¾ full of cottage cheese. For all A la carte service except Challenger. For which serve 2 figs along side standard pudding mold ¾ full of cottage cheese. Prunes: Carefully remove pits from 4 prunes and arrange around a standard pudding mold ¾ full of cottage cheese for all A la carte service except Challenger for which 2 prunes alongside a standard pudding mold ¾ full of cottage cheese. Dates: The same portion and service as for prunes with cottage cheese. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As listed above As listed above As listed above As listed above Portion – Tab ½ fruit portion ½ fruit portion ½ fruit portion --- of A la carte of A la carte of A la carte ½ Cottage cheese ½ cottage cheese ½ cottage cheese Service – A la carte Cold coupe dish Cold tea plate Cold tea plate Cold tea plate Service – Tab Cold tea plate Cold tea plate Cold tea plate --- Remarks: Cracker portion as outlined under Salad Bowls instructions. Cracker and butter service to accompany. Dressing as listed or requested to be served in sauce boat. Top cottage cheese with A.D. spoon of currant jelly for all service. If cottage cheese is too coarse, small amount of coffee cream and a little salt should be added and worked well with a basting spoon. Cold tea plate to accompany all A la carte service, Streamliner, Coffee Shop same as large (Standard) diner. 4/7/40 INDEX FILE 11-12 SLAW – COLD, MEXICAN, RED APPLE, RAW VEGETABLE RECIPE: Red Apple Cold Slaw: To be made in kitchen. To one gallon of very finely chopped cabbage add six red apples which have been washed, cored and shredded very fine. Apples should not be peeled as it is desired to have the color of the peeling show in slaw. Finish as for regular Cold Claw with oil, cider vinegar, small amount of mayonnaise and seasoned with a teaspoon of sugar. Season to taste with salt and white pepper. Serve neatly molded in regulation pudding mold on lettuce leaf on cold tea plate or dish designated for service. Stripe salad with one slice of green pepper and pimento. Raw Vegetable Health Salad: To be made in kitchen. Equal parts of shredded raw cabbage and carrots. One fourth that amount of shredded celery, and 1/8 of that amount of finely shredded green peppers. Mix thoroughly together with mayonnaise dressing which has been reduced to the consistency of thick cream. Season to taste with salt and white pepper. Serve molded on a bed of lettuce leaves on cold tea plate or dish designated for service. Garnish with teaspoon of mayonnaise, stripped with one slice of green pepper and one slice pimento. Mexican Slaw: To be made in kitchen. Two cups of finely shredded cabbage, ½ cup of finely shredded green peppers, ¼ cup finely shredded pimento. Mix vegetables in a large bowl, season with salt and white pepper, moisten with a ½ cup of mayonnaise and cider vinegar and a basting spoonful of cream. Toss around in a bowl until vegetables have completely absorbed the dressing. Serve on crisp lettuce leaves on dish designated for service. Garnish top of salad with a teaspoon of mayonnaise and stripe with one slice of green pepper and pimento. Mold in regulation pudding mold. Cold Slaw: To be made in kitchen. Prepare as same as Mexican slaw, omitting green peppers and pimentos. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Pudding mold full Pudding mold full Pudding mold full Pudding mold full Portion – Tab Pudding mold ¾ Pudding mold ¾ Pudding mold ¾ Pudding mold ¾ full full full full Service – A la carte Cold salad coupe Cold tea plate Cold tea plate Cold tea plate Service – Tab Cold tea plate Cold tea plate Cold tea plate Cold tea plate

Garnish: Crackers and butter service to accompany. Remarks: Streamliner, Coffee Shop service same as large (Standard) diner. Cold tea plate to accompany for all A la carte service except Challenger. Cracker portion as outlined under Salad Bowls.

4/8/40 INDEX FILE 11-13 FRUIT SALAD – INDIVIDUAL PORTION RECIPE: Fruit Salad, Canned: To be made in pantry, same portions and service instructions as Fruit Salad Bowl as listed under Index File #11. Instead of bowl use dish as designated for that service. Mould of fruit in center of dish or plate as neatly as possible. Serve dressing in sauce boat on side for A la carte.

Fruit Salad, Fresh: To be made in pantry. When guest requests Fresh Fruit Salad an assortment of four or more fruits to be used, 1/3 orange,, 1/3 banana, 1/3 apple,, 1 ring of pineapple. Dice fruit and serve contents of standard pudding mold. Garnish of one segment of grapefruit and one segment of orange free from skin and membranes and ¼ of banana cut in two pieces, two inches long stood up alongside mold of fruit, and a few whole berries, if available and serve with mayonnaise, whipped cream or Boiled Dressing if desired, top salad with a teaspoon of desired dressing and maraschino cherry. Serve dressing in sauce boat on the side for a la carte portions. On Select meals for both salads, omit the garnish of grapefruit, orange and banana, serve designated dressing on menu over salad, and top with ½ maraschino cherry.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above

Portion – Tab As above As above As above ---

Service – A la carte Cold coupe dish Cold tea plate Cold tea plate Cold tea plate

Service – Tab Cold tea plate Cold tea plate Cold tea plate Cold tea plate

Garnish: Cracker and butter service to accompany. Streamliner and Coffee Shop service same as large (Standard) diner.

Remarks: Cold tea plate to accompany for all A la carte service except Challenger. Cracker portion as outlined under Salad Bowls. 4/6/40 INDEX FILE 11-14 AVOCADO SALADS RECIPE: Avocado Salad: To be made in the pantry. For A la carte service cut avocado in half from stem to blossom end. Remove stone and inner skin also black spots, place on a bed of crisp lettuce on cold tea plate. Serve requested dressing in sauce boat for all A la carte service. Whole avocado prepared same as for half and serve on lettuce leaf on 9” platter. Cold tea plate to accompany whole avocado when served. For Tab service dress and prepare as outlined above and teaspoon of dressing in cavity of avocado. Avocado, Grapefruit and Orange Salad: To be made in pantry. Cut avocado in thin ¼” slices to resemble as near as possible trimmed segments of grapefruit and orange neatly arranged alternately on bed of lettuce leaves, using 4 segments of each variety. Serve with requested dressing in a sauce boat for A la carte service. For Tab service 2 segments of each variety neatly arranged on lettuce leaf on cold tea plate with one tablespoon dressing poured over to of salad. Avocado and Persimmon Salad: To be made in pantry. Alternate 6 slices of persimmons and 6 slices of avocado with edges overlapping on bed of crisp lettuce on 9” platter. Serve requested dressing in a sauce boat for A la carte service and 1 tablespoon of dressing poured over salad for Tab service. Tab portion to consist of 3 slices of persimmons and 3 slices of avocado arranged alternately on lettuce leaf on cold tea plate. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above

Portion – Tab ½ A la carte ½ A la carte ½ a la carte ---

Service – A la carte Cold coupe dish Cold tea plate Cold tea plate Cold tea plate

Service – Tab Cold tea plate Cold tea plate Cold tea plate ---

Garnish: Cracker and butter service to accompany. Avocado, grapefruit and orange also avocado and persimmon salad to be garnished with 2 strips each pimento and green pepper for A la carte and 1 strip each for Tab service. Cracker portion as outlined under Salad Bowls.

Remarks: Cold tea plate to accompany A la carte service.

4/7/40 INDEX FILE 11-15 GREEN GODDESS SALAD, MACARONI and KIDNEY BEAN SALAD RECIPE: Green Goddess Salad: To be made in the kitchen. One quarter head of lettuce pulled apart and placed in a bowl with two tablespoons of French Dressing poured over. Take fork and toss lettuce in bowl to thoroughly marinade lettuce with dressing. Remove with fork from bowl and neatly arrange on lettuce leaf on cold designated plate for service. Place 4 half inch square pieces of American and 4 half inch squares of Swiss cheese on top of marinated lettuce and top with three anchovy filets. Sprinkle with a little chopped chives or fresh spring onion tops chopped very fine. Garnish salad with 1 strip of green pepper and one strip of pimento for A la carte. For Challenger service salad to be made in pantry. Macaroni and Kidney Bean Salad: To be made in kitchen. To equal parts of cooked kidney beans drained and free from liquid, add equal amount of cut macaroni which has been boiled until tender in salted water and allowed to become cold, and one finely shredded green pepper, and equal amount of finely diced gherkins. Add sufficient mayonnaise to bind salad together. Serve cold. Garnish with a teaspoon of mayonnaise and strip with one piece each of pimento and green pepper with 4 quarters of hard boiled egg around salad for a la carte. Mold in coffee cup for a la carte.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above

Portion – Tab ½ A la carte ½ A la carte ½ a la carte ½ a la carte

Service – A la carte Cold coupe dish Cold tea plate Cold tea plate Cold tea plate

Service – Tab Cold tea plate Cold tea plate Cold tea plate Cold dinner plate

Garnish: Cracker and butter portion to accompany.

Remarks: Streamliner and Coffee Shop service same as large (Standard) diner. Cold tea plate to accompany all A la carte service except Challenger. Cracker portion as outlined under Salad Bowls. When these salads are listed on Challenger as a set meal, the portion to be same as A la carte and served on cold dinner plate.

4/7/40 INDEX FILE 11-16 VEAL and STRING BEAN SALAD, WATERCRESS SALAD, CHIFFONADE SALAD RECIPE: Veal and String Bean Salad: To be made in kitchen. Cold veal roast, free from membrane and gristle, trimmed and cut in 1” by 1/8” pieces. Add like amount of fresh or canned string beans, cut the same length as the veal. Mix with French Dressing and place in a standard pudding mold full on a bed of crisp lettuce. Garnish with two quarters of hard boiled egg and two strips of pimento for all a la carte service except Challenger, for which serve pudding mold ¾ full, and garnish with chopped hard boiled egg and one strip of pimento. No dressing to accompany A la carte orders unless requested. Watercress Salad: To be made in kitchen. Wash and carefully pick over, tender watercress, marinade in French Dressing and place a mound (equivalent to a standard pudding mold full lightly pressed) on a bed of crisp lettuce garnish with 2 quarters hard boiled egg and two quarters of medium size pickled bets for A la carte service except Challenger, for which serve mold ¾ full, garnish with chopped hard boiled egg and pickled beet. Chiffonade Salad: To be made in the pantry. Chop coarsely, equal parts of lettuce and watercress (also romaine and endive if available) dice into ¼” pieces a small amount of parsley and cucumbers, mix all together and marinade in French Dressing and place mound (equivalent to a standard pudding mold lightly pressed) on a bed of crisp lettuce, garnish with chopped hard boiled egg and pickled beets and top with strip of pimento for A la carte service, except Challenger, for which serve mold ¾ full, garnish with chopped hard boiled eggs and pickled beets and one strip of pimento. No dressing to accompany A la carte orders unless requested. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above

Portion – Tab ½ of A la carte ½ of a la carte ½ A la carte ---

Service – A la carte Cold salad coupe Cold tea plate Cold tea plate Cold tea plate

Service – Tab Cold tea plate Cold tea plate Cold tea plate ---

Garnish: Cracker and butter service to accompany.

Remarks: Streamliner and Coffee Shop service the same as large (Standard) diner. Cold tea plate to accompany all A la carte service except Challenger. Cracker portions as outlined under Salad Bowls. 4/7/40 INDEX FILE 11-17 CUCUMBER SALADS RECIPE: Cucumber Salad: To be made in pantry. ½ small or 2” length of long cucumber peeled deep, removing all green color from outside peel. Score with fork, slice and serve on lettuce leaf on dish designated for that service. Cucumber slices should be placed on dish overlapping each other in two rows, 8 thin slices to the row. Designated dressing served in sauce boat for A la carte. No underliner necessary. For Tab service pour one tablespoon of dressing over salad.

Cucumber and Sliced Tomato Salad: On a leaf of crisp lettuce on dish designated for service place alternately overlapping each other 8 slices of peeled and scored cucumber in one row, arrange in another row next to cucumbers e slices of peeled tomato cut ¼” thick. Serve designated dressing in sauce boat on the side for a la carte. For Tab service pour 1 tablespoon of dressing over salad.

Cucumber and Radish and Green Pepper Salad: On a leaf of crisp lettuce on dish designated for service place a neatly arranged mound of 6 slices sliced thin, 8 slices of peeled and scored cucumber arranged around the sliced radishes overlapping each other, ½ green pepper finely diced sprinkled over radishes and cucumbers. Serve designated dressing in sauce boat on the side for a la carte. No underliner necessary. For Tab service pour 1 tablespoon of dressing over salad. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above

Portion – Tab ½ A la carte ½ A la carte ½ a la carte ---

Service – A la carte Cold coupe dish Cold tea plate Cold tea plate Cold tea plate

Service – Tab Cold tea plate Cold tea plate Cold tea plate ---

Garnish: Cracker and butter service to accompany.

Remarks: Streamliner and Coffee Shop service same as large (Standard) diner. Cold tea plate to accompany for all a la carte service except Challenger. Cracker portion as outlined in Salad Bowls.

4/7/40 INDEX FILE 11-18 SALADS - ORANGE and GRAPE, WALDORF, ORANGE and GRAPEFRUIT, GRAPEFRUIT and APPLE RECIPE: Waldorf Salad: Mix together 1 cup peeled and diced raw apple cut in 1/8” x 1” with ½ cup of fine diced celery, ¼ cup chopped walnut meats, and ½ cup of mayonnaise to which has been added ¼ teaspoon of sugar and a pinch of salt. For a la carte service place a standard pudding mold full of salad on a bed of lettuce leaves or endive and top with a teaspoonful of mayonnaise and one maraschino cherry and sprinkle with chopped walnut meats. For Challenger service mold ¾ full. Orange and Grapefruit Salad: Alternate 8 segments of grapefruit and 8 orange trimmed of all membrane and inner skin in two rows., four segments in each row on a bed of crisp lettuce or endive for A la carte except Challenger for which use 6 segments of each. Top with 2 strips each of pimento and green pepper. Grapefruit and Apple Salad: Prepare and serve the same as for Orange and Grapefruit salad, substituting segments of peeled and cored raw apple in place of orange. Orange and Date Salad: Prepare and serve the same as for Orange and Grapefruit salad, substituting for pitted and halved dates in place of grapefruit. Lemon mayonnaise, lemon French Dressing, Princess Dressing are appropriate for orange, grapefruit, apple, date and all combination fruit salads. Dressing to be served in sauce boat for all a la carte service and one tablespoon full of dressing poured over salad for Tab service. Waldorf Salad to be prepared and served from kitchen, balance of the above salads to be prepared in the pantry.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above Portion – Tab ½ of a la carte ½ of a la carte ½ of a la carte --- Service – A la carte Cold coupe dish Cold tea plate Cold tea plate Cold tea plate Service – Tab Cold tea plate Cold tea plate Cold tea plate ---

Garnish: Cracker and butter service to accompany.

Remarks: For Tab service eliminate maraschino cherry and pimento and green peppers from the above. Cold tea plate to accompany for all a la carte service except Challenger. Streamliner, Coffee Shop service same as large (Standard) diner. Cracker portion as outlined under Salad Bowls. 4/7/40 INDEX FILE 11-19 HEAD LETTUCE SALADS RECIPE: Pantrymen to trim head lettuce lightly when received., but do not use knife to cut stalks as this has a tendency to rust head lettuce in storage. Remove the better outside leaves for kitchen garnish, retaining hearts for salad preparation. Use whole heads of lettuce in kitchen for garnish to be reduced as much as possible. Head Lettuce: To be made in pantry. ½ medium trimmed and washed but firm head of lettuce, core removed and cut in quarters. Serve on cold designated plate or dish on leaf lettuce. Serve listed dressing in sauce boat on side for A la carte. Pour 1 tablespoon of dressing over salad for Tab. Should patron request to make their own dressing at the table the requested ingredients should be provided. Head Lettuce and Tomato: To be made in pantry. Use two quarters of a small head of lettuce that has been trimmed, washed and core removed, one medium size tomato peeled and quartered. Place lettuce leaf on dish or plate and lay one wedge of lettuce on one side and overlap the other wedge. Place two quarters of tomato on wedges of lettuce and 1 quarter on each side of lettuce wedges, serve cold with designated dressing in sauce boat on the side for A la carte. Pour 1 tablespoon of dressing over salad for Tab service. Head Lettuce and Sliced Cucumber: To be made in pantry. Prepare similar to Lettuce and Tomato salad except use 8 slices of peeled and cored cucumber in place of tomato. Arrange sliced cucumbers neatly around the lettuce. Serve dressing in sauce boat for A la carte service. Pour 1 tablespoonful of dressing over salad for Tab service. Head Lettuce and Hard Boiled Egg: To be made in pantry. Two quarters of head lettuce and one peeled hard boiled egg quartered, serve similar to Lettuce and Tomato Salad outlined above. When featuring head lettuce with other items as a combination, lettuce portion to be the same as lettuce and tomato salad and the accompanying ingredient portion to be in keeping with the amount of tomatoes and serve in similar manner. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above Portion – Tab ½ A la carte ½ a la carte ½ A la carte --- Service – A la carte Cold coupe dish Cold tea plate Cold tea plate Cold tea plate Service – Tab Cold tea plate Cold tea plate Cold tea plate ---

Garnish: Cracker and butter service to accompany. Remarks: Streamliner and Coffee Shop service same as large (Standard) diner. Cold tea plate to accompany for all A la carte service except Challenger. Cracker portion as outlined under Salad Bowls.

INDEX FILE 11-20 STUFFED BANANA SALAD RECIPE:

To be made in the pantry:

Place on a cold salad plate, on crisp leaf of lettuce, a half of a banana cut in tow pieces lengthwise. On top of the banana sections place two tablespoons of the following stuffing: 1 cup seeded raisins and ½ cup of English walnut meats put through food grinder and mixed with 4 tablespoons of mayonnaise dressing. On top of the stuffing place a teaspoonful of mayonnaise. Garnish top with maraschino cherry or seasonable berry and ½ English walnut meat. Serve very cold.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above

Portion – Tab ½ A la carte ½ A la carte ½ A la carte ---

Service – A la carte Cold coupe dish Cold coupe dish Cold coupe dish Cold coupe dish

Service – Tab Cold tea plate Cold tea plate Cold tea plate ---

Garnish As above As above As above As above

Remarks: Cracker and butter service to accompany. Cold tea plate for service with all A la carte service.

1/16/41 INDEX FILE 11-21 FRUIT SALADS RECIPE:

To be made in the pantry: Pineapple, Orange and Apple Salad: On a crisp lettuce leaf on a cold dish indicated below place a full slice of canned or fresh pineapple. On top of pineapple place ¼ inch slice of peeled orange (all white membrane carefully removed). On top of orange place a small mound of finely shredded peeled raw apple. Cover top of salad with two teaspoons of mayonnaise which has been reduced with some whipped cream. Garnish top with maraschino cherry or strawberry in season. Serve cold. Kadota Fig & Pear Salad: On crisp lettuce leaf on cold dish indicated below neatly arrange two Kadota figs in center of plate with one half of Bartlett pear cut in four segments arranged around the figs in flower fashion, i.e. with points of pear sections pointing towards the otter edge of the plate. Cover figs with two teaspoons mayonnaise to which has been added some whipped cream. Sprinkle chopped nuts over dressing and garnish with cherry or seasonable berry. Serve cold. Grapefruit & Celery Salad: On crisp lettuce leaf on cold plate indicated below, neatly place in center a mound of finely shredded (1/2” long pieces) crisp celery. Arrange around the shredded celery 6 to 8 grapefruit sections which have been neatly peeled out and trimmed free from white membrane. Pour two tablespoons of French Dressing over celery and grapefruit and serve cold. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above

Portion – Tab ½ A la carte ½ A la carte ½ A la carte ---

Service – A la carte Cold coupe dish Cold tea plate Cold tea plate Cold tea plate

Service – Tab Cold tea plate Cold tea plate Cold tea plate ---

Garnish: As above As above As above As above

Remarks: Cracker and butter service to accompany. Cold tea plate to accompany A la carte portions except Challenger.

1/16/41 INDEX FILE 11-22 RUSSIAN SALAD, APPLE, RAISIN & CARROT SALAD RECIPE:

Russian Salad: To be made in kitchen. 2 cups of green string beans, cooked tender in salted water and cut ½” long pieces, 2 cups cooked green peas, 2 cups of diced and cooked carrots, 1 cup raw celery cut in fine shreds ½” long. Place vegetables in large bowl with ¾ cup of mayonnaise dressing which has been reduced with 1 tablespoon of cream and 1 tablespoon of lemon juice. Toss about until dressing is thoroughly mixed with vegetables. Season to taste. Serve cold on crisp lettuce leaf on dish indicated below. Garnish with diced pimento and strip of dill pickle.

Apple, Raisin & Carrot Salad: 2 cups peeled and diced raw apples, 4 cups peeled and grated raw carrots, 1 cup seedless raisins. Mix all together with ½ cup mayonnaise which has been reduced with 1 tablespoon cream and juice of half a lemon. Serve very cold on crisp lettuce leaf on dish indicated below. Garnish apple, raisin and carrot salad with a little mayonnaise, strip with pimento and top with half English walnut meat.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Pudding mold full Pudding mold full Pudding mold full Pudding mold full

Portion- Tab Pud. Mold ¾ full Pud. Mold ¾ full Pud. Mold ¾ full Pudding mold ¾ full

Service – A la carte Cold salad coupe Cold tea plate Cold tea plate Cold tea plate

Service – Tab Cold tea plate Cold tea plate Cold tea plate Cold tea plate

Garnish: Regulation salad portion of crackers and butter service to accompany.

Remarks: Cold tea plate for service with A la carte orders. Streamliner Coffee Shop service same as main dining room service.

1/16/41 INDEX FILE 11-23 DEVILED CABBAGE SALAD RECIPE:

Deviled Cabbage Salad: To be made in the kitchen. To one gallon of finely shredded cabbage add following: 12 hard boiled eggs chopped fine (yolks and white separately). 2 teaspoons sugar, 2 teaspoons salt, 6 teaspoons French mustard, 4 tablespoons vinegar, 2 cups mayonnaise, 8 tablespoons minced sweet pickles, ½ teaspoon white pepper. Mix all ingredients of dressing together and then mix lightly with shredded cabbage. Chill and serve cold.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte Pudding mold full Pudding mold full Pudding mold full Pudding mold full

Portion – Tab Pud. Mold ¾ full Pud. Mold ¾ full Pud. Mold ¾ full Pud. Mold ¾ full

Service – A la carte Cold coupe dish Cold tea plate Cold tea plate Cold tea plate

Service – Tab Cold tea plate Cold tea plate Cold tea plate Cold tea plate

Garnish: Regulation cracker and butter service to accompany.

Remarks: Streamliner Coffee Shop service same as main dining room. Cold tea plate to accompany all a la carte service except Challenger service.

1/16/41 INDEX FILE 11-24 HAWAIIAN SALAD, OVERLAND FRUIT SALAD RECIPE: Hawaiian Fruit Salad: (To be made in the pantry.) A La Carte Portion: On a bed of crisp lettuce, place two whole rings of Hawaiian pineapple. Between the pineapple rings spread a layer of Philadelphia Cream Cheese. Around and on the top ring of pineapple place four halves of pitted Bing cherries and between each half of cherries place alternately a diamond shaped slice of minted and cinnamon pear. Dressing in sauce boat on side for a la carte service. Tab Portion: One slice of pineapple on lettuce leaf. Top spread with Philadelphia Cream Cheese with colored fruit and cherries arranged as above. One tablespoon of dressing over salad.

Overland Signet Fruit Salad: (to be made in pantry.) A La Carte Portion: On crisp lettuce leaf place a small pyramid of cottage cheese. Arrange the following items in alternating pattern around pyramid of cheese to form an 8-point star: Two segments of both orange and grapefruit and two segments each of minted and cinnamon pear. In the center on top of cheese place a whole pitted Bing cherry. Dressing in sauce boat on side for a la carte. Tab Portion: Same as above except five pointed star shaped with five segments of fruit should be used and one tablespoon of dressing poured over. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte As above As above As above As above

Portion – Tab As above As above As above As above

Service – A la carte Cold coupe dish Cold tea plate Cold tea plate Cold tea plate

Service – Tab Cold tea plate Cold tea plate Cold tea plate Cold tea plate

Garnish: As above

Remarks: Cold tea plate for service with all A la carte orders. Crackers and butter service to accompany.

10/6/41 INDEX FILE 11-25 11/6/13

Robert W Turner Senior Vice President Corporate Communications Union Pacific Railroad 1400 Douglas Street Omaha, Nebraska 68179

Mr. Turner, I would like to see if I could help enlist your support in solving an issue that has blocked me from trying to obtain a license to reprint a historical Union Pacific and Chicago & Northwestern dining car department manuscript. The item is the reprinting of the very rare master cookbook that was assigned not to the chef/employee but assigned specifically to each dining car in the early 1940’s. Needless to say there few very few printed. I had contacted a Ms. Debra Schrampfer who handles licensing and it was far from a pleasant experience. I first emailed her via your website and received the first of several responses. I wanted to reprint this document in its entirety, paying for the printing myself, and donating all of the proceeds of the document to the Chicago & Northwestern Historical Society (a 501(c)3). She turned me down flat so I offered to work with the Union Pacific Museum in Council Bluffs instead but again it was rejected out of hand. I had offered to submit more information to her to better explain my project but that too was not accepted.

The document that would like to reproduce comes from two great sources and friends who have passed on. The first is Mr. Homer Noar the last Dining Car Manager of the Union Pacific Railroad and Mr. Joseph Verona the last Dining Car Manager of the Chicago & Northwestern. In addition to the original cookbook I also retain personal photos and information on the dining car operations from their personal collections.

I’m looking to reproduce this not out of personal financial gain but because I believe it is a great piece of UP/C&NW history that should be shared by future generations. I have been the Executive Director of three museums (railroad and cultural) in my lifetime. I am a supporting member of the Chicago & Northwestern Historical Society (C&NWHS), past member of the Union Pacific Historical Society (UPHS) and a supporting member of several other railroad and non-railroad historical groups. I ask only that my request be given serious consideration. Again, I am willing to pay all expenses in publishing the book. I am willing to work with either the C&NWHS or UPHS to sell the book and receive revenues generated by the sales as a donation by myself to the not-for-profit. As I explained to Ms. Schrampfer, I am willing to supply your firm with a final draft of the book once it is completed (I stopped work on it when I was rebuffed by your licensing person). I am also willing to fly to Omaha and meet with you if necessary to show you the work to date, explain the final product in detail if necessary.

I’m sorry to bother you with this issue. I’m sure you have many more important issues in front of you. Any help in this matter would be very much appreciated.

Sincerely,

Ralph Justen CARROTS, TURNIPS, RUTABAGAS RECIPE: Carrots, Vichy: Select young carrots, scrape and slice in thin slices crosswise. Boil in salt water until almost done. Drain and sauté in butter to which has been added some finely chopped chives or green onion tops, also some finely grated raw carrots. Add flour, making a light roux to thicken slightly, using some of the water in which the carrots were boiled. Buttered Carrots: Wash and scrape young carrots and boil in salted water. Slice thin crosswise or dice ¼” square. Season with butter, salt and pepper. Creamed Carrots: Same as for Buttered Carrots, dicing carrots ¼” square and adding equal amount rich cream sauce. Mashed Turnips or Rutabagas: Wash and prepare turnips or rutabagas. Cut in quarters and cook in boiling salted water until done. Drain thoroughly and put through patent press or ricer as for Mashed Potatoes. Add butter, salt and pepper. Buttered Turnips: wash and prepare. Boil in salted water until done. Dice in ¼” squares, add butter, salt and pepper. Creamed Turnips: Proceed as for Buttered turnips, adding an equal amount of rich cream sauce. NOTE: The use of fresh vegetables for all service should be given first consideration, particularly for vegetable plate items. Frozen or canned vegetables may be featured when fresh are not available. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, 2 Bast. Spn. 2/3#,2 Bast. Spn. 2/3#,2 Bast Spn. ½#, 1 Bast. Spn. Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. Service – A la carte Sm. G.F. Dish Lge. G.F. Dish Med. Baker Lge. G.F. / Sauce Dish Service – Tab Dinner plate Sm. G.F. Dish Small Baker Dinner Plate w/ Entrée w/ Entrée

Remarks: Dress with melted butter. Grapefruit dishes to be underlined with tea plates, Medium bakers with 9” small platter for A la carte service. No underliners necessary for Challenger, A la carte or Select meals.

NOTE: Service of $.60 special plate meal served on Coffee Shop and Café-Lounge cars, the potato and vegetable to be served directly on dinner plate. Terms; 2/3# A la carte and ½# Select or Challenger meals as listed is portion allowance based on raw weight issued by commissary.

INDEX FILE 12-1

POTATOES PERSILLADE RECIPE:

Peel and boil or stem medium sized new potatoes until done in salted water, drain, add melted butter and finely chopped parsley, store in steel jar in Bain Marie.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, 4 or 5 small 2/3#, 4 or 5 small 2/3#, 4 or 5 small ½#, 3 or 4 small

Portion – Tab ½#, 3 or 4 small ½#, 3 or 4 small ½#, 3 or 4 small ½#, 3 or 4 small

Service – A la carte Sm. G.F. dish Lge. G.F. dish Medium baker sauce dish or Lge. G.F.

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Garnish: Melted butter and chopped parsley sprinkled on potatoes when served.

Remarks: Grapefruit dish to be underlined with tea plate, medium baker underlined with small 9” platter for A la carte service. No underliner necessary for Challenger A la carte or Select meals.

Terms: 2/3# A la carte and ½# Select and Challenger meals listed is portion allowance based on raw weight issued by Commissary.

INDEX FILE 12-1-A BAKED POTATOES RECIPE:

Scrub and wash thoroughly, trim ends before baking, place in baking pans to be baked in medium hot oven, turning each potato once during baking. Pan of cold water placed in bottom of oven, will prevent potatoes from baking too fast. Cooks should bake potatoes during the meal and in a small batches under ordinary conditions as desired. This must be watched carefully to insure baked potatoes being served are hot at the table. Paprika to accompany service.

Waiter to split lengthwise in pantry and press ends slightly, if potato shows bad center do not serve. Waiter must ask patron if he shall insert butter, if not, have additional butter available at table. Paprika to accompany service.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ¾#, size 72 ¾#, size 72 ¾#, size 72 ½#, size 72 1 potato 1 potato 1 potato 1 potato

Portion – Tab ½#, 1 potato ½#, 1 potato ½#, 1 potato ½#, 1 potato

Service – A la carte 9” sm. platter 9” sm. platter 9” sm. platter 9” sm. platter

Service – Tab 9” sm. platter 9” sm. platter 9” sm. platter 9” sm. platter

Garnish:

Remarks: Terms: ¾# A la carte and ½# Select and Challenger meals listed is portion allowance based on raw weight issued by Commissary.

INDEX FILE 12-2-A CARROTS and PEAS, (BUTTERED or CREAMED) GARDEN SUCCOTASH, and ZUCCHINI SQUASH

RECIPE:

Buttered Carrots and Peas: Equal amounts of freshly cooked carrots and peas. Carrots to be cut ¼” square, seasoned with butter, salt and pepper. Creamed Carrots and Peas: Prepare as above adding rich well seasoned cream sauce. Garden Succotash: 1 cup cooked lima beans, 1 cup cooked kernel corn, 1 ½ cups cooked green peas, ½ cup cream, 1/8 cup chopped pimentos. Season with salt and white pepper, mix thoroughly and heat slowly adding melted butter. Zucchini Squash: Wash, do not peel, cut off and dispose of both ends. Cut in slices crosswise ¼” thick. Steam in steamer or boil in very little water in tightly covered pot. Care to be exercised to prevent pieces from breaking or becoming mashed, as it is desirable to serve very hot in whole pieces seasoned with butter, salt and white pepper.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3# 2 bast.spns. 2/3# 2 bast.spns. 2/3# 2 bast.spns. ½# 1 bast.spn.

Portion – Tab ½# 1 bast.spn. ½# 1 bast.spn. ½# 1 bast.spn. ½# 1 bast.spn.

Service – A la carte Sm.G.F.Dish Lge.G.F.Dish Med. Baker Lge.G.F. Dish Sauce Dish

Service – Tab On dinner plate Sm.G.F.Dish Sm. Baker On dinner plate with with entrée entrée

Garnish: Dress with melted butter.

Remarks: Grapefruit dishes to be underlined with tea plates, medium bakers with 9” small platters for a la carte service. No under-liners necessary for challenger a la carte or select meals. Terms 2/3# a la carte ½# select or challenger meals listed in portion allowance based on raw weight issues by commissaries.

4/10/40 INDEX FILE 12-2 BRUSSELS SPROUTS SUMMER SQUASH RECIPE: Brussels Sprouts: Trim off wilted leaves, but do not trim base of sprout too close. Whole sprouts to be washed and soaked in salted cold water 30 min. Drain off water and plunge sprouts into boiling water, containing a ham bone or clean bacon rind for flavor and simmer until tender but firm. If possible, Brussels Sprouts should be cooked in terminal yards before going into depot, avoiding any unpleasant odor which will go to dining room. Season with salt and pepper before serving. Summer Squash: Peel and cut in segments about 6 or 8 to the squash, according to side. Remove all seeds and membrane and wash in cold water. Steam or boil in tightly covered pot, using very little salted water. When done, drain thoroughly, season well with butter, salt and pepper. Serve hot.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3# 2 bast.spns. 2/3# 2 bast.spns. 2/3# 2 bast.spns. ½# 1 bast.spn.

Portion – Tab ½# 1 bast.spn. ½# 1 bast.spn. ½# 1 bast.spn. ½# 1 bast.spn.

Service – A la carte Sm.G.F.Dish Lge.G.F.Dish Med. Baker Lge.G.F. Dish Sauce Dish

Service – Tab On dinner plate Sm.G.F.Dish Small Baker On dinner plate with with entrée entrée

Garnish: Dress with melted butter.

Grape fruit dish to be underlined with tea plate; medium baker with 9” small platter for a la carte service. No underliners necessary for Challenger al la carte or Select meals.

Terms: 2/3# a la carte ½# for select or Challenger meals listed, is portion allowance based on raw weight issued by Commissary.

INDEX FILE #12-3

SAUTE POTATOES RECIPE:

Cold boiled potatoes cut in ½ inch cubes, browned in small frying pan using ½ lard and ½ butter, toss potatoes to insure browning well. When well browned dust with chopped parsley before turning out on platter.

All A la carte orders to be prepared to order. For entrée Select meals small amounts cooked periodically as needed to insure freshly cooked potatoes.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns.

Portion – Tab ½#, 1 Bast. Spn ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn.

Service – A la carte 9” sm. platter 9” sm. platter 9” sm. platter 9” sm. platter

Service – Tab Dinner plate with Sm. G.F. Dish Dinner plate with Dinner plate with entrée entrée entrée

Garnish:

Remarks: No underliner necessary for small grapefruit dish. Terms 2/3# A la carte and ½# Select or Challenger meals listed, is portion based on raw weight as issued by Commissary.

INDEX FILE 12-3-A MASHED SQUASH RECIPE: Peel and remove all seeds, cut in 2 inch squares and pit in a pot of cold water and boil until tender. Pour liquid off, reserving about a cup for later use. Run squash through potato ricer. While hot, season with salt and pepper and some warm butter. Whip vigorously with egg whip, adding a little of the reserve liquid and equal amounts of consommé until light and fluffy.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3# 2 bast.spns. 2/3# 2 bast.spns. 2/3# 2 bast.spns. ½# 1 bast.spn.

Portion – Tab ½# 1 bast.spn. ½# 1 bast.spn. ½# 1 bast.spn. ½# 1 bast.spn.

Service – A la carte Sm.G.F.Dish Lge.G.F.Dish Medium Baker Lge.G.F. Dish Sauce Dish

Service – Tab On dinner plate Sm.G.F.Dish Small Baker On dinner plate with with entrée entrée

Garnish: Dress with melted butter.

Grapefruit dishes to be underlined with tea plate; medium baker with 9” small platter for A la carte. No underliners necessary for Challenger al la carte or Select meals.

Terms: 2/3# A la carte ½# for select or Challenger meals listed is portion allowance based on raw weight issued by Commissary.

INDEX FILE #12-4 POTATOES STEWED IN CREAM RECIPE:

Dice potatoes in ½ inch squares using boiled potatoes. Put in ½ cup cream and simmer on range until starch from potatoes has thicken the mixture sufficiently. Never use roux for service of this kind of potatoes. Season with salt and pepper and butter. This item is seldom listed on menus and when called for is usually A la carte.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, 2 Bast. Spns 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns. ½#, 1 Bast. Spns

Portion – Tab ½#, 1 Bast. Spn ½#, 1 Bast. Spn ½#, 1 Bast. Spn ½#, 1 Bast. Spn.

Service – A la carte Sm. G.F. Dish Lge. G.F. Dish Medium Baker Lge. G.F. or Sauce dish

Service – Tab Dinner plate with Sm. G.F. Dish Small Baker Dinner plate with entrée entrée

Garnish: Dress with melted butter.

Remarks: Grapefruit dishes to be underlined with tea plate, medium baker underlined with small 9” platter for a la carte service. No underliners necessary for Challenger A la carte or Select meals.

Terms: 2/3#, A la carte and ½# Select or Challenger meals listed, is portion allowance based on raw weight as issued by Commissary.

INDEX FILE 12-4-A BAKED SQUASH - HUBBARD OR ACORN RECIPE: Wash carefully, trim and shape into pieces 4 x 3 inches. Remove all seeds. Season with salt and pepper, paprika and melted butter. Small amount of cold water poured around bottom of squash. Bake in medium hot oven until lightly browned and soft.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½ lb. ½ lb. ½ lb. ½ lb.

Portion – Tab ½ lb. ½ lb. ½ lb. ½ lb.

Service – A la carte 9” Sm. Platter 9” Sm. Platter 9” Sm. Platter 9” Sm. Platter

Service – Tab 9” Sm. Platter 9” Sm. Platter 9” Sm. Platter Dinner plate with entree

Garnish: Dress with melted butter. Serve very hot.

Terms: 1/2 # a la carte and select meals listed is portion allowance based on raw weight issued by Commissary.

INDEX FILE #12-5 MASHED POTATOES RECIPE:

Use freshly boiled potatoes or steamed if steamer available. Use patent potato masher and whip till light and fluffy using hot milk and butter in their preparation. Careful seasoning is also to be looked after. Care should be taken to avoid the watery appearance of potatoes mashed after they have been cooked too long. And water not drained thoroughly previous to mashing. Precautions must be taken against discoloration by storing in steel jars. Potatoes to be kept in stone steam table jars.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns ½#, 1 Bast. Spn.

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn.

Service – A la carte 9” sm. platter 9” sm. platter 9” sm. platter 9” sm. platter

Service – Tab Dinner plate Sm. G.F. dish Dinner plate Dinner plate

Garnish:

Remarks: mashed potatoes must be served piping hot and must not be prepared too far in advance of service. No underliner necessary for small grapefruit dish.

Terms 2/3# A la carte and ½#, Select or Challenger meals listed is portion allowance based on raw weight as issued by Commissary.

INDEX FILE 12-5-A CORN ON THE COB (FRESH OR CANNED) RECIPE: Corn on the Cob (Fresh): Remove all silk with a clean scrub brush. Cut ends evenly. Place two gallons of water in pot and one quart of milk, no salt. When boiling, drop in corn and cook twenty minutes. Remove and place in steam table jar. Longer cooking of corn causes it to become tough and discolored. Corn must be kept hot. Corn that is left over may be used in various ways, i.e., New Corn Fritters, Corn and Green Peppers, Sauté or Au Gratin. Two ears wrapped in napkin, on 9” small platter for a la carte. Corn holder inserted in each in each end of one ear. Butter service to accompany. One ear served on small platter for Meal Select, same service as for two ears. Service must be HOT (Omit napkin for select meals) Corn on the Cob (Canned: Canned corn in the cob should be heated under the same plan as fresh, heated in water Containing a little milk and placed in steam table jar. Do not over-cook.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2 Ears 2 Ears 2 Ears 1 Ear

Portion – Tab 1 Ear 1 Ear 1 Ear ½ lge. Ear

Service – A la carte 9” Sm. Platter 9” Sm. Platter 9” Sm. Platter 9” Sm. Platter

Service – Tab 9” Sm. Platter 9” Sm. Platter 9” Sm. Platter On Dinner plate with entree

Garnish: Butter service to accompany on all a la carte. Dress with melted butter on Challenger meals. No corn holders to be used on Challenger a la carte or set meals.

INDEX FILE #12-6 PAN BROWNED NEW POTATOES RECIPE:

Thoroughly washed and boiled with jackets left on, cool slightly and peel. Place peeled potatoes in a large frying pan. Of clear lard and tossed and turned until brown in color. Too many should not be browned in advance, as the appearance loses its eye appeal. Should be browned at intervals, affording hot and fresh potatoes during the meal.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, about 4 sm. 2/3#, about 4 sm. 2/3#, about 4 sm. 2/3#, about 4 sm.

Portion – Tab ½#, about 2 sm. ½#, about 2 sm. ½#, about 2 sm. ½#, about 2 sm.

Service – A la carte 9” sm. platter 9” sm. platter 9” sm. platter 9” sm. platter

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Garnish: Dress with melted butter.

Remarks: No underliner necessary for small grapefruit dish.

Terms 2/3# A la carte and ½# Select and Challenger meals listed, is portion allowance based on raw weight as issued by Commissary.

INDEX FILE 12-6-A CORN, MEXICAINE CORN, O’BRIEN, SUCCOTASH RECIPE: Cut corn from boiled corn on the cob or use canned kernel corn well drained Corn, O’Brien: Dice fine equal amount bacon, green peppers and pimiento. Fry bacon about two-thirds done, add green peppers and pimiento. Sauté until green peppers are cooked, add corn and sauté for 10 min., adding butter. Season with salt and white pepper. Corn, Mexicaine: Dice fine some pimientos. Sauté slightly in butter. Add corn and let simmer for 10 min. Season with Salt and white pepper. Sauté Corn with Green Peppers: Dice fine some green peppers. Sauté in butter until about two-thirds done. Add corn and let simmer for 10 min. Season with salt and white pepper. Succotash: Six cups bantam kernel corn, 6 cups small cooked Lima Beans, 3 tspns. of salt (level not heaping), 1 teaspoon White Pepper (level not heaping), 1 - ½ cups thin rich white sauce. Combine the above and heat slowly with some melted butter. When sugar corn is used, omit the white sauce.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2 Bast. Spoons 2 Bast. Spoons 2 Bast. Spoons 1 Bast. Spoons

Portion – Tab 1 Bast. Spoons 1 Bast. Spoons 1 Bast. Spoons 1 Bast. Spoons

Service – A la carte Sm. G.F.Dish Lge G.F.Dish Medium Baker Lge G.F.Dish/ Sauce Dish

Service – Tab On Dinner plate Sm.G.F.Dish Small Baker On Dinner plate with entree with entree

Garnish: Dress with melted butter.

Grapefruit dishes to be underlined with tea plate; medium bakers with 9” small platters for a la carte service

INDEX FILE #12-7 BOILED POTATOES RECIPE:

When using old potatoes they should be peeled and cut into halves lengthwise started in cold water and a little salt, care taken in not overcooking potatoes. Serve flat down on 9“ small platter for A la carte.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, 2 or 3 pieces 2/3#, 2 or 3 pieces 2/3#, 2 or 3 pieces 2/3#, 2 or 3 pieces

Portion – Tab ½#, 2 pieces ½#, 2 pieces ½#, 2 pieces ½#, 2 pieces

Service – A la carte 9” sm. platter 9” sm. platter 9” sm. platter 9” sm. platter

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Remarks: Do not dress with butter or chopped parsley serve natural. No underliners necessary for small grapefruit dish.

Terms: 2/3# A la carte and ½# Select and Challenger meals as listed, is portion allowance based on raw weight as issued by Commissary.

INDEX FILE 12-7-A NEW CORN, AU GRATIN RECIPE: Strip corn from boiled corn on the cob or use canned kernel corn, well drained. Mix corn with small amount of cream sauce, to which has been added to small amount of grated American cheese. Bake in buttered pan. Sprinkle top bread crumbs and Parmesan cheese and dot with butter. Brown well in oven.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Prepared to order Prepared to order Prepared to order Prepared to order Shir. Egg dish full Shir. Egg dish full Shir. Egg dish full Shir. Egg dish full

Portion – Tab 1 Basting Spoon 1 Basting Spoon 1 Basting Spoon 1 Basting Spoon

Service – A la carte Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish On Tea Plate On Tea Plate On Tea Plate On Tea Plate

Service – Tab On Dinner plate Sm.G.F.Dish Small Baker On Dinner plate with entree with entree

Garnish: Dress with melted butter.

No underliners necessary for small G.F. (grapefruit) Dishes and small bakers

INDEX FILE #12-8 FRENCH FRIED POTATOES RECIPE: Peel and trim potatoes about ½” square and as long as potato will allow not to exceed 6 inches in length to be shaped squared at the ends. Blanch off in hot grease until half cooked (small amount at a time) then when order is received drop them in hot grease until evenly browned. Remove from grease, dry on towel and dust lightly with salt. French fried potatoes are a standard item and a small supply should be prepared previous to each meal service; blanch them off in hot grease and have them about half cooked. They can be set aside and when order is received, it will take only a short tie to finish them, having the grease clear and hot. Do not use grease for this purpose which is rancid or discolored.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, 6-8 pieces 2/3#, 6-8 pieces 2/3#, 6-8 pieces 2/3#, 6-8 pieces

Portion – Tab ½#, 4–6 pieces ½#, 4-6 pieces ½#, 4-6 pieces ½#, 4-6 pieces

Service – A la carte 9” sm. platter 9” sm. platter 9” sm. platter 9” sm. platters

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Remarks: Important that a fresh supply of French Fried Potatoes be blanched off each day in order to have available when ordered and avoid delay to service. No underliners for small grapefruit dish.

Terms: 2/3# A la carte and ½# Select and Challenger meals listed is portion allowance based on raw weight as issued by the Commissary.

INDEX FILE 12-8-A PARSNIPS, BRAISED OR CREAMED RECIPE: Cover unpeeled parsnips with cold salted water in uncovered pot and boil until tender but firm. When done, drain off water and peel. Slice lengthwise and remove cores if though. Braised Parsnips: Dredge in flour and brown slowly in butter, then add small amount of brown sauce or consommé. Allow to simmer in same. Creamed Parsnips: Cut into ½ inch dice, after skins have been removed, and simmer slowly in rich cream sauce.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½# - 2 Bast.Spn. ½# - 2 Bast.Spn. ½# - 2 Bast.Spn. 1/4# - 1 Bast.Spn.

Portion – Tab 1/4# - 1 Bast.Spn. 1/4# - 1 Bast.Spn. 1/4# - 1 Bast.Spn. 1/4# - 1 Bast.Spn.

Service – A la carte Sm. G.F.Dish Lge. G.F.Dish Medium Baker Lge. G.F.Dish/ Sauce Dish

Service – Tab On Dinner plate Sm.G.F.Dish Small Baker On Dinner plate with entree with entree

Grapefruit dishes to be underlined with tea plate; medium baker with 9” small platter for A la carte service. No underliners necessary for Challenger a la carte or for select meals.

Terms: ½# A la carte, ¼# for Select and Challenger meals listed in portion allowance on raw weight issued by Commissary.

INDEX FILE #12-9

POTATOES - BOUILLON RECIPE: Peel and parboil new potatoes ¾ done using the smaller potatoes not to exceed the size of a large parisienne cutter, but making sure potatoes are uniform in size. Drain off water, then place potatoes in a shallow pan, and sprinkle some chopped chives, and finely shredded raw carrots, a little butter and partially cover with some well seasoned chicken stock or consommé and allow to finish cooking in the stock, arrange to serve a small amount of the liquor over and around the potatoes. When old potatoes are used, same to be cut with large sized parisienne cutter.

Streamliner Standard D.C. Coffee Shop Challenger

Portion A la carte 2/3#, 4-5 sm. 2/3#, 4-5 sm. 2/3#, 4-5 sm. ½#, 3-4 sm.

Portion – Tab ½#, 3-4 sm. ½#, 3-4 sm. ½#, 3-4 sm. ½#, 3-4 sm.

Service – A la carte Sm. G.F. dish Lge. G.F. dish Medium baker Lge. G.F dish or Sauce dish

Service – Tab Sm. G.F dish Sm. G.F. dish Small baker Dinner plate w/ entrée

Garnish: Small amount of liquor with potatoes.

Remarks: When served with entrée with sauce or roux, this type of potato should be served separately in small baker or grapefruit dish. Grapefruit dish to be underlined with tea plate, medium baker underlined with 9” sm. platter for A la carte service. No underliner necessary for Challenger A la carte or Select meals.

Terms: 2/3# A la carte and ½# Select and Challenger meals listed , is portion based on raw weight as issued by Commissary.

INDEX FILE 12-9-A PARSNIPS FRIED RECIPE: Wash, pare or scrape, slice lengthwise and remove cores if tough, Boil in covered pot in salted water. When half done, remove cover and let evaporation carry off undesirable odor. Boil with skins on until tender. Cool and remove skins. Fried Parsnips: If too long, cut in half, then in half again, split lengthwise. Bread Parsnips as follows: Roll in flour, dip in egg wash and then into cracker meal. Fry slowly in clear lard until golden brown.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½# - 3 or 4 slices ½# - 3 or 4 slices ½# - 3 or 4 slices 1/4# - 2 or 3 slices

Portion – Tab 1/4# - 2 or 3 slices 1/4# - 2 or 3 slices 1/4# - 2 or 3 slices 1/4# - 2 or 3 slices

Service – A la carte 9” sm. Platter 9” sm. Platter 9” sm. Platter 9” sm. Platter

Service – Tab On Dinner plate Sm.G.F.Dish Small Baker On Dinner plate with entree with entree

Garnish: Dress with melted butter. No underliner necessary for Select meals.

Terms: ½# A la carte, ¼# Select and Challenger meals listed, is portion allowance based on raw weight issued by Commissary.

INDEX FILE #12-10 POTATOES – OVEN BROWN, RISSLOE RECIPE:

Peel and thoroughly wash raw potatoes and place them in a shallow baking pan containing clear lard and butter. Season potatoes with salt and pepper. Dust with paprika and turn potato in pan until potatoes are covered with lard and butter mixture, (50% butter and 50% lard). Bake in hot oven until brown and tender, serve hot.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, 2 potatoes 2/3#, 2 potatoes 2/3#, 2 potatoes 2/3#, 2 potatoes

Portion – Tab ½#, 1 potato ½#, 1 potato ½#, 1 potato ½#, 1 potato

Service – A la carte 9” sm. platter 9” sm. platter 9” sm. platter 9” sm.platter

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Garnish: Dress with melted butter.

Remarks: No underliner necessary for small grapefruit dish.

Terms: 2/3# A la carte and ½# Select and Challenger meals listed, is portion allowance based on raw weight as issued by the Commissary.

INDEX FILE 12-10-A EGG PLANT – FRIED RECIPE: Previous to frying, peel and slice ¼” thick. Place in salted water and allow to soak for one hour. This removes the indigestible qualities of the plant and adds to its crispness after being cooked. After soaking, remove and dredge in flour, egg wash, then into cracker crumbs. Fry in shallow clear lard which has been allowed to become hot. Fry golden brown. For French Fried Egg Plant: Cut ¼ inch thick and 3” long. Soak same as for fried, i.e., in salt water. Then bread same as for fried.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 3 slices 3 slices 3 slices 3 slices

Portion – Tab 2 half slices 2 half slices 2 half slices 2 half slices

Service – A la carte 9” sm. Platter 9” sm. Platter 9” sm. Platter 9” sm. Platter

Service – Tab On Dinner plate Sm.G.F.Dish Small Baker On Dinner plate with entree with entree

Garnish: Dress with melted butter. No underliners necessary for small grapefruit dish or small baker.

INDEX FILE #12-11 NEW POTATOES EN CRÈAM RECIPE:

Boil potatoes with jackets on, and peel when cool, prepare rich cream sauce with a butter roux with pure cream added, after sauce is finished, simmer whole potatoes in sauce previous to serving. Small potatoes should be used, if large size they should be cut in segments.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, 3 to 4 2/3#, 3 to 4 2/3#, 3 to 4 ½#, 2 to 3

Portion – Tab ½#, 2 to 3 ½#, 2 to 3 ½#, 2 to 3 ½#, 2 to 3

Service – A la carte Sm. G.F. dish Lge. G.F. dish Medium baker Lge. G.F. of Sauce dish

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Garnish:

Remarks: Grapefruit dish to be underlined with tea plate, medium baker underlined with 9” sm. platter for A la carte service. No underliner necessary for Challenger A la carte or Select meals.

Terms: 2/3# A la carte and ½# Select or Challenger meals is listed portion based on raw weight as issued by Commissary.

INDEX FILE 12-11-A ASPARGUS, FRESH OR FROZEN RECIPE: Remove tough ends. Wash in cold water several times. Assemble in bunches of portion size and have stalks of even lengthen after removing tough ends. If skin on part that is to be served appears discolored, scrape stalks lightly for about one inch from heavy end, thus removing bitter taste which will cook into asparagus if not removed. Place unseasoned water in pot and permit to come to a rapid boiling point, then put asparagus into boiling water and cook until tender. (Do not cover pot.) For Challenger set meal service when fresh asparagus is featured, cut asparagus in one inch pieces discarding the tough part of stalks. Cook until tender in salted boiling water. Seasoned to taste when done with salt and pepper, adding butter and served from pot or Baine Marie jar. Portion to be one basting spoonful for Challenger A la Carte. Serve full stalks of asparagus on 9” platter. Frozen: Same method of cooking to be followed as for fresh.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ¾# -10 to 12 stalks ¾# -10 to 12 stalks ¾# -10 to 12 stalks 3/8 – 5 to 6 stalks

Portion – Tab 3/8# - 5 to 6 stalks 3/8# - 5 to 6 stalks 3/8# - 5 to 6 stalks 1 Basting spoonful

Service – A la carte 9” sm. Platter 9” sm. Platter 9” sm. Platter 9” sm. Platter

Service – Tab On Dinner plate 9” Platter Small Baker On Dinner plate with entree with entree

Garnish: For A la carte service – large ends resting on triangular piece of toast. Drawn butter in sauce boat. For select meals – Asparagus should be dry when served, no surplus liquid. Dress with melted butter. No underliners necessary for select meals.

Terms: 3/4# a la carte, 3/8# Select and Challenger meals listed, is portion allowance based on raw weight issued by Commissary.

Revised 7/9/40 INDEX FILE #12-12

POTATOES – HASHED and BROWNED, MINCED LYONNAISE RECIPE: Minced Lyonnaise Potatoes: Mince and sauté 1 basting spoonful (level not heaping) of finely chopped onions in a small individual frying pan in a little butter until soft, prior to putting in the minced boiled potatoes about ½# per portion. Toss over a few times with salt and pepper added until thoroughly mixed. Shape with palette knife, brown on both sides.

Hashed and Browned: Same as above omitting onions.

All A la carte orders prepared to order. When featured on entrees Select meals care to be exercised not to prepare too many too far in advance of service. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns 2/3#, 2 Bast. Spns.

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn ½#, 1 Bast. Spn. ½#, 1 Bast. Spn.

Service – A la carte 9” Sm. platter 9” Sm. platter 9” Sm. platter 9” Sm. platter

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Garnish: For A la carte Lyonnaise sprinkle with freshly chopped parsley. For Hashed and Browned dress with melted butter.

Remarks: No underliner necessary for small grapefruit dish.

Terms: 2/3# A la carte and ½# for Select or challenger meals as listed, is portion allowance based on raw weight issued by Commissary.

INDEX FILE 12-12-A

BROCCOLI, BRANCH VARIETY (FRESH OR FROZEN) RECIPE: Fresh: Remove leaves and tough parts of stalks. Cut off remaining stalks and peel if tough. Wash thoroughly and soak in salt water 30 min. Boil stalks similar to asparagus in large amount of water that has been salted. Cook until tender. Season with butter or with sauce as listed. Frozen: Plunge in frozen state into boiling salted water. Season with butter when served.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3# - 3 or 4 2/3# - 3 or 4 2/3# - 3 or 4 ½# - 2 or 3 Lge. Stalks Lge. Stalks Lge. Stalks Lge. Stalks

Portion – Tab ½# - 2 or 3 ½# - 2 or 3 ½# - 2 or 3 ½# - 2 or 3 Lge. Stalks Lge. Stalks Lge. Stalks Lge. Stalks

Service – A la carte 9” sm. Platter 9” sm. Platter 9” sm. Platter 9” sm. Platter

Service – Tab On Dinner plate Sm G.F.Dish Small Baker On Dinner plate with entree with entree

Garnish: For A la carte service: Large ends resting on triangular piece of toast. Drawn butter in sauce boat. For select meals: Broccoli should be dry when served, no surplus liquor. Dress with melted butter. No underliners necessary for Select meals.

Terms: 2/3# A la carte, 1/2# Select and Challenger meals listed, is portion allowance based on raw weight issued by Commissary.

INDEX FILE #12-13 SWEET POATOES – FRIED, BROWNED, CANDIED, FRENCH FRIED RECIPE: Wash sweet potatoes and place in pot. Cover with cold water and boil until tender. Drain off water and cool. Peel and cut in order size. Browned Sweet Potatoes: Melt 4 tablespoons butter in a frying pan. Place cooked sweet potatoes in buttered pan and brown slowly over a slow fire or put potatoes in a flat pan and brown in hot oven until golden brown.

Fried Sweet Potatoes: Fry in shallow pan until brown.

Candied Sweet Potatoes: Cut peeled cooked potatoes in order size. Lay in flat pan and spread over ½ cup butter. Cover with Simple Syrup (4 cups sugar, 4 cups water, boil until thickness of syrup). Put in oven until potatoes are glazed and candied.

French Fried Sweet Potatoes: Peel raw potatoes 1/3 inch thick and length of potato. Fry in fat until evenly browned.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, 4 to 6 pieces 2/3#, 4 to 6 pieces 2/3#, 4 to 6 pieces 2/3#, 4 to 6 pieces

Portion – Tab ½#, 3 to 4 pieces ½#, 3 to 4 pieces ½#, 3 to 4 pieces ½#, 3 to 4 pieces

Service – A la carte 9” sm. platter 9” sm. platter 9” sm. platter 9” sm. platter

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Remarks: No underliner necessary for grapefruit dish.

Terms: 2/3# A la carte and ½# Select or Challenger meals listed is portion allowance based on raw weight as issued by Commissary.

INDEX FILE 12-13-A BROCCOLI - HEAD VARIETY, CARROTS - CANDIED and JULIENNE RECIPE: Broccoli, Head: Remove leaves and tough parts of stalks. Cut of remaining stalks and peel if tough. Do not discard the flowerettes. Wash thoroughly and soak in salt water for 30 minutes. Boil the stalks 10 minutes in a large amount of water that has been salted, in an uncovered pan. Then add flowerettes or heads and cook until tender. This variety of broccoli is to be prepared similar to Cauliflower. Season with butter or sauce as listed. Frozen Broccoli: Plunge in frozen state into boiling salted water. Season with butter when served. Julienne Carrots: Cut carrots in thin strips like matches and 2 to 3 inches long. Cover with cold water and boil (not too fast) until carrots are tender, about 12 to 15 minutes. (Do not overcook). Drain, season with butter, pepper and salt. Candied Carrots: Peel carrots, cut in half or quarter lengthwise. Cook until tender, 20 to 25 minutes, drain. Melt 4 tablespoons butter and 12 tablespoons of sugar, 1 teaspoon salt in heavy skillet. Add drained carrots and simmer very gently, turning occasionally until carrots are well coated with the mixture. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, 2 Bast. Spn. 2/3#, 2 Bast. Spn 2/3#, 2 Bast. Spn ½#, 1 Bast. Spn.

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn ½#, 1 Bast. Spn

Service – A la carte Sm. G.F. Dish Lge. G.F. Dish Med. Baker Lge. G.F.or Sauce Dish

Service – Tab On dinner plate Sm. G.F. Dish Small Baker Dinner plate w/Entrée with entrée

Garnish: Dress with melted butter. Grapefruit dishes to be underlined with tea plate; medium baker with 9” small platter for A la carte service. No underliner necessary for Challenger A la carte or for Select meals.

Terms: 2/3# A la carte, ½# Select or Challenger meals listed is portion based on raw weight issued by commissary.

INDEX FILE 12-14 AMERICAN FRIED POTATOES RECIPE:

Thinly sliced cold potatoes, seasoned with salt and pepper. Brown in small frying pan, using one half lard and one half butter. Turn in pan several times to insure browning evenly.

A la carte orders prepared to order. For entrée Select meals, small amount to be fried as needed to insure fresh fried potatoes for service.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns.

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn.

Service – A la carte 9’ sm. platter 9” sm. platter 9” sm. platter 9” sm. platter

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Garnish: Dress with melted butter.

Remarks: No underliner necessary for small grapefruit dish.

Terms: 2/3# A la carte and ½# Select and Challenger meals listed is portion allowance based on raw weight as issued by the Commissary.

INDEX FILE 12-14-A SPINACH – FRESH, FROZEN, CREAMED, with EGG RECIPE: Care must be taken in removing all stems and foreign matter and washing carefully through at least three waters. When cooking, season water with salt only. When done, drain in colander and store in jar for future use. Before serving, season well with butter and pepper. It may be served creamed or in any appropriate style listed. Frozen: Remove from packages, plunge in frozen state into slated boiling water. When done, drain in colander and store in jar for future use. Previous to serving, season with salt, pepper and butter. Place in pot on range covered tightly and let simmer a few minutes. Creamed: Make sure all water is squeezed out of spinach and then add some rich well seasoned cream sauce. With Egg: Two quarters hard boiled egg, 1 quarter on each side of spinach. Have spinach well drained and seasoned. Serve hot. Streamliner Standard D.C. Coffee Shop Challenger Portion - A la carte ¾#, Heaping Bast ¾#, Heaping Bast. ¾#, Heaping Bast. ½#, slightly less than spoonful spoonful spoonful Heap. Bast spoonful

Portion – Tab ½#, slightly less ½#, slightly less ½#, slightly less ½#, slightly less than than above than above than above above

Service – A la carte Sm. G.F. Dish Lge. G.F. Dish Medium baker Lge. G.F. or Sauce Dish

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entrée entrée

Garnish: Dress with melted butter.

Remarks: Grapefruit dishes to be underlined with tea plates; medium baker with 9” small platter for A la carte service. No underliner necessary for Challenger, A la carte or Select meal service.

INDEX FILE 12-15

POTATOES – O’BRIEN, AU GRATIN RECIPE: Dice cold potatoes very fine. Saute diced green peppers, pimentos and add to potatoes with some American cheese diced very fine. Mix together and add sufficient cream sauce. Season with salt and pepper and mix thoroughly. When baking, cover with cream sauce, small amount of grated American cheese, cracker meal, dot with butter and dust with paprika.

All A la carte orders to be prepared fresh in buttered shirred egg dish. For entrée Select meals, to be prepared in buttered aluminum cut meat pan.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, shirred egg 2/3#, shirred egg 2/3#, shirred egg 2/3#, shirred egg dish filled dish filled dish filled dish filled

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn ½#, 1 Bast. Spn.

Service – A la carte Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish on tea plate on tea plate on tea plate on tea plate

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Garnish: Dress with melted butter.

Remarks: No underliner necessary for small grapefruit dish.

Terms: 2/3#, A la carte, ½# Select or Challenger meals as listed is portions based on raw weight as issued by Commissary.

INDEX FILE 12-15-A ARTICHOKE RECIPE:

Wash thoroughly and allow to stand 30 minutes in cold salt water. Must be carefully trimmed with tops removed evenly and a thin slice of lemon tied to the bottom of each artichoke before cooking. Boil in water containing salt only. Previous to serving, re-trim the tops and bottom and spread slightly on platter. Cook until center of stem at bottom is soft to the touch. When done store in jar upside down with enough liquor to cover.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 1 large 1 Large 1 large 1 large

Portion – Tab 1 small 1 small 1 small 1 small

Service – A la carte 9” sm. platter 9’ sm. platter 9” sm. platter 9” sm.platter

Service – Tab 9” sm. platter 9” sm. platter 9” sm. platter 9” sm. platter

Garnish: For cold: on lettuce leaf, Mayonnaise or French Dressing in sauce boat. For Hot: Hollandaise or drawn butter in sauce boat.

INDEX FILE 12-16

SHOESTRING POTATOES, JULIENNE POTATOES RECIPE: Shoestring Potatoes: Select long potatoes. Pare and cut about 1/8” square entire length of potato. Plunge in cold water. Drain and fry in hot grease until brown. Turn out on towel and dust with salt.

Julienne Potatoes: Recipe as above, cutting potatoes 1/16” square or finer, leaving strings as long as possible.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, 1 lge. Potato 2/3#, 1 Lge. Potato 2/3#, 1 Lge. Potato 2/3#, 1 Lge. Potato 72 size 72 size 72 size 72 size

Portion – Tab ½#, 1 sm. potato ½#, 1 sm. potato ½#, 1 sm. potato ½#, 1 sm. potato 96 size 96 size 96 size 96 size

Service – a la carte Folded napkin on Folded napkin on Folded napkin on 9”‘ platter 9” platter 9” platter 9” platter

Service – Tab Dinner plate with 9” platter Dinner plate with Dinner plate with entrée entrée entrée

Garnish: Dust with salt only.

Remarks: These potatoes should be cooked to order when served A la carte. When served as garnish or as potatoes with entrée Select meals, small amount to be prepared as needed. It is not recommended these potatoes be featured in connection with entrée Select meals or as a potato item. Very appropriate as garnish with steaks, chops, fried or broiled fish, etc.

Terms: 2/3# A la carte and ½# Select and Challenger meals listed is portion allowance based on raw weight as issued by Commissary.

INDEX FILE 12-16-A CAULIFLOWER RECIPE: Remove leaves and all of the woody base. Divide flowerettes, trimming off any discolored parts leaving stem on flowerettes. Soak in cold water 30 minutes. Boil uncovered in rapid boiling water, containing 1/3 milk in order to retain color and flavor. Salt after removing from fire. Never use salt while boiling. Cook until tender, but firm, about 15 to 20 minutes. If possible cauliflower should be cooked in terminal yards before going into the depot. Avoiding any unpleasant odor which will go into the dining room. Whole crusts from stale bread will prevent a great deal of odor to escape if placed on top of cauliflower while boiling. Previous to serving, place a small amount of cauliflower in sauce pot with some melted butter and salt, cover tightly and simmer for a few minutes.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, 2 Bast. Spn. 2/3#, 2 Bast. Spn. 2/3#, 2 Bast. Spn. 1/2#, 2 Bast. Spn.

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn.

Service – A la carte Sm. G.F. dish Lge. G.F. dish Med. Baker Lge. G.F. or Sauce dish

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entrée entrée

Garnish: Dress with melted butter. Cream or Holland Sauce poured over drained flowerettes.

Remarks: Grapefruit dishes to be underlined with tea plates, medium bakers with small 9” platters for A la carte service. No underliners necessary for Challenger a la carte or Select meals. Terms: 2/3# A la carte, ½# for Select or Challenger meals listed, is portion allowance based on raw weight issued by Commissary.

4/11/40 INDEX FILE 12-17

POTATOES AU GRATIN RECIPE: Dice cold boiled potatoes very fine, dice a small amount of American cheese very fine, add sufficient cream sauce and mix thoroughly, season to taste, place in buttered shirred egg dish for individual A la carte orders, add a small of cream sauce, spread smoothly over the top, dust generously with cracker crumbs and dice or grated American cheese, dash of paprika, dot with butter and brown in a hot oven. All A la carte orders to be prepared fresh in buttered shirred egg dish. For entrée Select meals to be prepared in buttered aluminum cut meat pan. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, shirred egg 2/3#, shirred egg 2/3#, shirred egg 2/3#, shirred egg dish filled dish filled dish filled dish filled

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn.

Service – A la carte Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish on tea plate on tea plate on tea plate on tea plate

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Garnish: Dress with melted butter.

Remarks: No underliners necessary for small grapefruit dishes.

Terms: 2/3# A la carte and ½# Select and Challenger meals listed is portion allowance based on raw weight issued by the Commissaries.

INDEX FILE 12-17-A

CAULIFLOWER AU GRATIN RECIPE: Arrange cooked cauliflower flowerettes in buttered shirred egg dish, and cover with rich cream sauce, sprinkle generously with grated American cheese and fresh breadcrumbs. Dot with butter, dust slightly with paprika, bake until browned in hot oven.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, 2 Bast. Spn. 2/3#, 2 Bast. Spn. 2/3#, 2 Bast. ½#, 1 Bast. Spn.

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn ½#, 1 Bast. Spn.

Service – A la carte Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish On tea plate on tea plate on tea plate on tea plate

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with Entrée entrée

Garnish: Dress with melted butter when served.

Remarks: No underliners necessary for Select meals. Terms: 2/3# A la carte, ½# Select or Challenger meals listed, is portion allowance based on raw weight issued by Commissary.

4/9/40 INDEX FILE 12-18 O’BRIEN POTATOES RECIPE:

Dice cold boiled potatoes very fine, sauté finely diced pimentos, green peppers. Mix well with potatoes, season with salt and pepper and brown in buttered small frying pan. All A la carte orders to be prepared fresh and served well browned. For entrée Select meals, care to be exercised in not preparing too many potatoes too far in advance of service.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns. 2/3, 2 Bast. Spns.

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn.

Service – A la carte 9” sm. platter 9” sm. platter 9’ sm. platter 9” sm. platter

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Garnish: Dress with melted butter.

Remarks: No underliner necessary for small grapefruit dishes.

Terms: 2/3# A la carte and ½# Select or Challenger meals listed is portion allowance based on raw weight as issued by Commissary.

INDEX FILE 12-18-A MUSHROOMS, FRESH RECIPE:

In preparation of fresh mushrooms previous to cooking care should be used in washing mushrooms in salted water and remove stems, peel if necessary. Retain stems to be used in sauces and soups or general cooking purposes. Dip rounded side of mushrooms lightly in flour and sauté in butter, smooth side of mushroom down. Serve generous amount of warm butter slightly flavored with lemon juice.

For broiling: Select large mushrooms dip in melted butter and broil over a clear fire. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½#, 8 to 10 ½#, 8 to 10 ½#, 8 to 10 ---

Portion – Tab 1/3#, 6 to 8 1/3#, 6 to 8 1/3#, 6 to 8 ---

Service – A la carte Shirred egg dish Shirred egg dish Shirred egg dish --- on tea plate on tea plate on tea plate

Service – Tab Shirred egg dish Shirred egg dish Shirred egg dish --- on tea plate on tea plate on tea plate

Garnish: On crouton of toast in shirred egg dish. Dress with melted butter, sprig of parsley.

Remarks: Terms: ½# A la carte and 1/3# Select meals listed, is portion allowance based on raw weight issued by Commissary.

4/9/40 INDEX FILE 12-19 DELMONICO POTATOES RECIPE: Dice cold boiled potatoes very fine, add sufficient rich cream sauce, mix thoroughly and season with salt and white pepper. Place in buttered shirred egg dish for individual A la carte orders. Add a small amount of the cream sauce, spread smoothly over the top, sprinkle generously with cracker crumbs, dust with paprika, dot with butter and brown in hot oven.

Streamliner Standard D.C. Coffee Shop Challenger

Portion A la carte 2/3#, shirred egg 2/3#, shirred egg 2/3#, shirred egg 2/3#, shirred egg dish filled dish filled dish filled dish filled

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn.

Service – A la carte Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish on tea plate on tea plate on tea plate on tea plate

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Garnish: Dress with melted butter.

Recipes: All A la carte orders to be prepared in shirred egg dish, for entrée Select meals to be prepared in aluminum cut meat pan. No underliners necessary for small grapefruit dishes.

Terms: 2/3# A la carte and ½# Select or Challenger meals listed is portion allowance based on raw weight issued by the Commissary.

INDEX FILE 12-19-A PEAS – FRESH or FROZEN RECIPE:

Fresh: Carefully pick over after being hulled, wash thoroughly and drop in boiling water, containing a small amount of salt, pepper and sugar. Boil gently until tender, pour into jar for storage. No ham bone or bacon rind to be used. Frozen: Plunge in frozen state into rapidly boiling water to cover. Bring to boil quickly as possible. Leave cover on pot until boiling point is reached again. Remove from fire when done. Drain off most all the water peas boiled in. Season with salt, pepper and butter and fresh water added to cover.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2 Bast. Spn. 2 Bast. Spn. 2 Bast. Spn. 1 Bast. Spn.

Portion – Tab 1 Bast. Spn. 1 Bast. Spn. 1 Bast. Spn. 1 Bast. Spn.

Service – A la carte Sm. G.F. dish Lge. G.F. dish Medium baker Lge. G.F. dish or Sauce dish

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with Entrée entrée

Garnish: Dress with melted butter.

Remarks: Grapefruit dish underlined with tea plate, medium baker underlined with 9” small platter for A la carte service. No underliners necessary for Challenger A la carte or for Select meals. Terms: Portion for frozen is 2 oz. for A la carte and 1 oz. for Select meals.

4/9/40 INDEX FILE 12-20 SCALLOPED POTATOES RECIPE:

Wash and pare raw potatoes and cut into ¼ inch slices. Place a layer in a greased pan, sprinkle with salt and pepper and a little flour, dot with butter and repeat layering until pan is filled. Pour hot milk over all, bake for 1 ½ hours. Brown on top.

All A la carte orders to be prepared in shirred egg dish. For entrees Select meals small amounts baked periodically as needed to insure freshly cooked potatoes.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, Shirred egg Shirred egg dish Shirred egg dish Shirred egg dish dish filled dish filled dish filled dish filled

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Basting Spn.

Service – A la carte Shirred egg dish Shirred egg dish Shirred egg dish Shirred egg dish on tea plate on tea plate on tea plate on tea plate

Service – Tab Dinner plate with Sm. G.F. dish Dinner plate with Dinner plate with entrée entrée entrée

Garnish: Dress with melted butter.

Remarks: No underliner necessary for small grapefruit dish.

Terms: 2/3# A la carte and ½# Select or Challenger meals listed is portion allowance based on raw weight issued by Commissary.

INDEX FILE 12-20-A LIMA BEANS, STRING BEANS RECIPE: Lima Beans, Dry: Soak over night in four or five times measure of water. Carefully pick over and wash, removing any foreign substances. Place a pound of beans into a pot with 2 quarts of cold water and a ham shank. Season lightly, salt and pepper, cover and let simmer until done. Add more water if necessary during cooking. Lima Beans, Fresh or Frozen: Fresh: Allow to stand in cold water 20 minutes. For both fresh and frozen, plunge into a pot of boiling water containing some salt and a small piece of ham or small end cut of bacon. Do not cover. Boil until tender. Season lightly with salt and pepper. String Beans Anglaise: To each gallon of fresh cooked string beans, allow two cupfuls of finely diced raw ham trimmings cut from shank and one cupful of finely shredded Idaho raw onions and two tablespoons of vinegar. Place the diced ham in sauté pot or frying pan and sauté slowly in butter but do not brown. Stir well and mix into string beans. Simmer together ten minutes before serving. Season with salt and pepper. (Shredded onions to be simmered with diced ham). Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2 basting spoons 2 basting spoons 2 basting spoons 1 basting spoons

Portion – Tab 1 basting spoon 1 basting spoon 1 basting spoon 1 basting spoon

Service – A la carte Sm. G.F. dish Lge. G.F. dish Medium baker Lge. G.F. dish or sauce dish

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entree entrée

Garnish: Dress with melted butter. (portion for frozen 2oz. A la carte; 1 oz. Select meals).

Remarks: Beans should be dry when served; free from liquor. Challenger crews to use gallon of canned string as furnished from Commissary. Grapefruit dishes to be underlined with tea plate; medium baker underlined with 9” small platter for A la carte service. No underliner necessary for Challenger A la carte or Select meals.

INDEX FILE 12-21 BEANS – GREEN, STRING, WAX RECIPE: Fresh: Wash and remove ends and strings, cut crosswise in one inch lengths, leave whole or shredded as desired.

Frozen and Fresh: Boil in uncovered pot in just enough salt water to cover. Add additional boiling water if necessary during cooking. Drain when done and reheat and season as required.

As Entrée: Boiled uncovered in water to cover beans, with bone of ham or clean bacon rind. After being boiled until tender in ham or bacon flavored water, they should be well drained, season with salt and pepper and toss into a pot with a small amount of melted butter for a few minutes.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2 basting spoon 2 basting spoons 2 basting spoons 1 basting spoons

Portion – Tab 1 basting spoons 1 basting spoons 1 basting spoons 1 basting spoons

Service – A la carte Sm. G.F. dish Lge. G.F. dish Medium baker Lge G.F. or Sauce dish

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entrée entree

Garnish: Dress with melted butter.

Remarks: Grapefruit dishes to be underlined with tea plate; medium baker underlined with small 9” platter for A la carte service. No underliner necessary for Challenger A la carte or Select meals.

INDEX FILE 12-22 CELERY – BRAISED, CREAMED, O’BRIEN RECIPE: Wash and trim and scrub each stalk thoroughly, cut into one inch pieces.

Creamed: Boil in covered pot in just enough salted water to cover celery. When tender remove liquor and blend with heavy rich cream sauce and simmer fro a few minutes in sauce. Season to taste.

Braised: Trim, wash, and scrub each stalk thoroughly cut into 3 inch pieces. Place in pan with a little butter and consommé. Allow to sauté until tender, about 20 minutes. Season with salt and pepper and butter.

Celery O’Brien: Trim and wash thoroughly the celery to be used. Cut celery into shreds of ¼” wide and two inches long. To one gallon of shredded celery add three cupfuls of shredded green peppers cut in shreds same size as celery. Place shredded celery and green peppers in boiling salt water and boil for 15 minutes. The celery should be a little firm when done. When done drain off water, add ½ cup of melted butter and six shredded canned pimentos. Season to taste. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2 basting spoons 2 basting spoons 2 basting spoons 1 basting spoons

Portion – Tab 1 basting spoons 1 basting spoons 1 basting spoons 1 basting spoons

Service – A la carte Sm. G.F. dish Lge. G.F. dish Medium baker Lge G.F. or Sauce dish

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entrée entrée

Garnish: Little melted butter poured over braised celery and Celery O’Brien when served.

Remarks: Grapefruit dishes to be underlined with tea plate, medium baker underlined with small 9” platter for A la carte service. No underliner necessary for Challenger A la carte or Select meal service.

4/9/40 INDEX FILE 12-23 ONIONS – BROILED, PEARL, LARGE RECIPE:

Peel onions and soak in cold salted water 20 minutes. Boil uncovered in large amount of cold salted water in which a small amount of milk is added. Boil slowly until tender, store in jar with some of the liquor. Creamed Onion: Remove from liquor and blend with some rather heavy rich cream sauce and simmer for a few minutes in sauce. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, 8-10 pearl 2/3#, 8-10 pearl 2/3#, 8-10 pearl ½#, 6-8 pearl. 2 med. quartered 2 med. quartered 2 med. quartered 2 med. quartered

Portion – Tab ½#, 6-8 pearl ½#, 6-8 pearl ½#, 6-8 pearl ½#, 6-8 pearl 1 med. quartered 1 med. quartered 1 med. quartered 1 med. quartered

Service – A la carte Sm. G.F. dish Lge. G.F. dish Medium baker Lge. G.F. or Sauce dish

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entrée entrée

Garnish: For plain, remove liquor serving dry as possible with a small amount of butter poured over.

Remarks: No underliner necessary for Challenger A la carte or Select meals. Terms: 2/3# A la carte and ½# Select or Challenger meals listed, is portion allowance based on raw weight issued by Commissary. Grapefruit dish to be underlined with tea plate, medium baker underlined with small 9” platter for a la carte service

4/9/40 INDEX FILE 12-24 ONIONS – FRENCH FRIED IDAHO RECIPE:

Select Idaho onions of large size and peel carefully. Slice the peeled onion crosswise in slices ¼” thick. Separate ach slice into rings and allow to stand in a liquid consisting of half sweet milk and half water for 30 minutes. Remove onion rings from the liquid. Season with salt and dredge with Idaho potato meal until each ring is thoroughly coated. When each ring is well coated, dip them in milk in which egg yolk has been well beaten and then roll the rings again in potato meal. Allow to stand until coating is slightly dry and drop coated rings into hot deep fat and fry to a golden brown. Remove from fryer when done, drain well and serve piping hot.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 6 to 8 rings 6 to 8 rings 6 to 8 rings 6 to 8 rings

Portion – Tab 3 to 4 rings 3 to 4 rings 3 to 4 rings 3 to 4 rings

Service – A la carte In napkin on 9” In napkin on 9” In napkin on 9” 9” platter platter platter platter

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entrée entrée

Remarks: Appropriate to list on menu as garnish with steaks, chops, etc.; two rings for this service. French fried onions must be prepared to order. Special price for A la carte orders on Challenger is $0.10 per order, all other trains $0.15.

INDEX FILE 12-25 CABBAGE HOT SLAW RECIPE:

Medium head of cabbage shredded fine, cooked in boiling salted water, drain liquid from cabbage. Saute some finely diced bacon, teaspoon of dissolved dry English mustard, and a cup of cider vinegar, season with salt and white pepper. Let this mixture simmer a few minutes and pour over cabbage, toss over and over a few times and pour in jar.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte ½#, 2 Bast Spns ½#, 2 Bast. Spn. ½#, 2 Bast. Spn. ¼#, 1 Bast. Spn.

Portion – Tab ¼#, 1 Bast. Spns. ¼#, 1 Bast Spn. ¼#, 1 Bast Spn. ¼#, 1 Bast. Spn.

Service – A la carte Sm. G.F. dish Lge. G.F. dish Medium baker Lge. G.F. or Sauce dish

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entrée entree

Garnish: Dress with melted butter.

Remarks: Grapefruit dishes to be underlined with tea plate, medium baker underlined with small 9” platter for A la carte service. No underliners for Challenger A la carte or Select meal service.

Terms: ½# A la carte and ¼# Select or Challenger meals listed is portion allowance based on raw weight issued by Commissary.

INDEX FILE 12-26 CABBAGE – WHITE, RED RECIPE:

White: Remove outside leaves and cut heads in quarters being sure to leave part of core so quarters will not fall apart. Cook in boiling salt water until tender in uncovered pot. (Bacon and ham hock cooked with cabbage when used for entrees). When cooked, drain and season with salt and pepper.

Red: Same as for White Cabbage, only use teaspoon of cider vinegar when cooking, to retain its color.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½#, 2 quarters ½#, 2 quarters ½#, 2 quarters ½#, 2 quarters

Portion – Tab ¼#, 1 quarter ¼#, 1 quarter ¼#, 1 quarter ¼#, 1 quarter

Service – A la carte 9” small platter 9” small platter 9” small platter 9” small platter

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entrée entrée

Garnish: Serve free of liquid.

Remarks: No underliners necessary for grapefruit dishes and small bakers.

Terms: ½# A la carte and ¼# for Select or Challenger meals listed is portion allowance based on raw weight issued by commissary.

INDEX FILE 12-27 BEETS – NEW, BUTTERED, HARVARD RECIPE: In cooking of beets, never trim tops too close. Leave about one inch from tops, also leave all of root. This keeps beets from bleeding and losing their color and flavor. Wash thoroughly, start in cold water and boil until tender. Remove skins from beets by rubbing between hands. Store in jar and strain juice from pot beets were boiled in to cover beets in jar.

Buttered Beets: Dice cooked beets and season with salt, pepper and butter and a little vinegar to retain color. Heat beefs in own liquid. When serving, used a pierced spoon for dishing up, permitting all of the liquid to drain off before placing in dish. Dress with melted butter.

Harvard Beets: Beets to be sliced. Add beet liquid, season with a little vinegar, sugar, salt and pepper. Thicken slightly with corn starch. Serve from the sauce with a little sauce poured over the beets.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, 2 Bast. Spns 2/3#, 2 Bast. Spns 2/3#, 2 Bast. Spns ½#, 1 Bast. Spn

Portion – Tab ½#, 1 Bast. Spn ½#, 1 Bast Spn ½#, 1 Bast. Spn ½#, 1 Bast. Spn.

Service – A la carte Sm. G.F. dish Lge. G.F. dish Medium baker Lge. G.F. or Sauce dish

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entrée entrée

Garnish: Dress with butter.

Remarks: Grapefruit dishes to be underlined with tea plate; medium baker with 9” small platter for A la carte service. No underliners for Challenger meals listed. Portion allowance based on raw weight issued by commissary.

INDEX FILE 12-28 PICKLED BEETS RECIPE:

Beets to be sliced from cooked beets which have been skinned and stored in natural juice. Use a small amount of sliced onions, 1 bay leaf, few whole peppers, little sugar, salt and white pepper and a few dashes of cider vinegar, liberal amount of beet liquid, all boiled until onions are soft. This to be strained into jar containing the sliced beets.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 2/3#, 2 Bast. Spns. 2/3#,2 Bast. Spns 2/3#,2 Bast. Spns. ½#, 1 Bast. Spn.

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn ½#, 1 Bast. Spn ½#,1 Bast. Spn.

Service – A la carte 9” Sm. platter 9” Sm. platter 9” Sm. platter 9” Sm. platter

Service – Tab Dinner plate with Sm. G.F. dish Sm. baker Dinner plate with entrée entrée

Garnish: Lettuce leaf at each end of platter or plate and in bakers and grapefruit dishes.

Remarks: No underliners necessary for small grapefruit dishes or small bakers. Terms: 2/3# A la carte, ½# Select and Challenger meals listed, is portion allowance based on raw weight issued by Commissary.

INDEX FILE 12-29

TOMATOES – BROILED, FRIED RECIPE:

Fried: Use firm solid tomatoes. Plunge in boiling water for a minute and skin. Slice ¼” thick. Season with salt and white pepper. Dredge in flour, then into egg wash and into cracker crumbs. Fry in shallow oil.

Broiled: Use same type of solid tomatoes, skin and slice ¼” thick. Season with salt and pepper. Dip into butter, then in bread crumbs or cracker meal. Broil quickly over clear fire.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½#, 4 slices ½#, 4 slices ½#, 4 slices ½#, 4 slices

Portion – Tab 1/3#, 2 slices 1/3#, 2slices 1/3#, 2 slices 1/3#, 2 slices

Service – A la carte 9” Sm. platter 9” Sm. platter 9” Sm. platter 9” Sm. platter

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entrée entrée

Garnish: Dress with melted butter.

Remarks: No underliner necessary for small grapefruit dish or small bakers on Select meals.

Terms: ½# A la carte, 1/3# Select and Challenger meals is listed portion based on raw weight issued by Commissary.

INDEX FILE 12-30 STEWED SCALLOPED TOMATOES RECIPE: 1 Gal canned tomatoes ½ cup cold water ½ teaspoon pepper 3 tablespoons 3 tablespoon corn starch 8 slices bread

Drain juice from tomatoes through colander, bring juice to boil and thicken with corn starch dissolved in water, season with salt and pepper and add the tomatoes and bread which has been cut into half inch squares and fried brown in clear grease, or browned carefully in the oven. After adding bread and tomatoes, pour into baking pan, cover top with cracker meal, dot with butter and bake brown.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte ½#, 2 Bast. Spns. ½#, 2 Bast. Spns. ½#, 2 Bast. Spns. ¼#, 1 Bast. Spn.

Portion – Tab ¼#, 1 Bast. Spn. ¼#, 1 Bast. Spn. ¼#, 1 Bast. Spn. ¼#, 1 Bast. Spn.

Service – A la carte Sm. G.F. dish Lge. G.F. dish Medium baker Lge. G.F. or Sauce dish

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entrée or Sm. G.F. entrée or Sm. G.F.

Garnish: Dress with melted butter.

Remarks: If fresh tomatoes are used for this item, they must be peeled by allowing to remain in boiling water for a minute, when skins can then be easily removed. Grapefruit dish to be underlined with tea plate, medium baker underlined with 9” small platter for A la carte service. No underliners for Challenger A la carte or Select meals. Terms: ½# A la carte, and ¼# Select or Challenger meals listed, is portion allowance based on raw weight issued by Commissary.

INDEX FILE 12-31 STEWED FRESH TOMATOES RECIPE:

In cooking fresh tomatoes as a vegetable, plunge into boiling water and scald for one minute, remove skin, peel and cut into quarters. Sauté in butter, with a little sugar, salt and pepper. Very little water is necessary as tomatoes have sufficient juice to cook themselves. Cover pot tightly and simmer slowly 8 to 10 minutes.

In using for omelets, handle tomatoes with a fork after being cooked. A much neater omelet will be the result. A quarter of tomato inside the omelet to be used and a quarter or like amount at each end, dress with melted butter.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns. 2/3#, 2 Bast. Spns. ½#, 1 Bast. Spn.

Portion – Tab ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn. ½#, 1 Bast. Spn.

Service – A la carte Sm. G.F. dish on Lge. G.F. dish on Medium baker on Lge. G.F. or tea plate tea plate 9” sm. platter Sauce dish

Service – Tab Dinner plate with Sm. G.F. dish Small baker Dinner plate with entrée or Sm. G.F. entrée

Garnish: Dress with melted butter.

Remarks: No underliners necessary for Challenger A la carte or Select meals. Terms: 2/3# A la carte, ½# for Select or Challenger meals listed is portion allowance based on raw weight issued by Commissary.

INDEX FILE 12-32 TOMATO, GREEN PEPPER – STUFFED and BAKED RECIPE: Hollow out tomato and stuff with dressing listed below. Baked in hot oven with cracker crumbs over the top of each tomato and dressed with melted butter. Do not overcook.

Stuffed Tomato: Grind some chicken through a food grinder, using all giblets and trimmings and left over chicken. Season with salt and pepper, nutmeg and white pepper. Make a roux, using butter in which minced onions, celery and mushrooms have been sautéed, taking care not to brown them. Add flour to take up butter and add just enough stock to make thick paste. Put in ground chicken and mix thoroughly, adding two or three egg yolks last. Set aside to get cold and it is ready to place in tomatoes and bake.

Stuffed Peppers: Plunge into hot grease in French fryer for one minute and remove skins by rubbing with a towel. Cut off stalk ends and remove the seeds and membrane. Stuff with the dressing listed below. 2 cups of steamed rice, 1 cup left over ground meat including some ham, 1 small onion ground fine and sautéed lightly. This mixture should be blended together and stuffed into pepper.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2/3#, 2 to order 2/3#, 2 to order 2/3#, 2 to order ½#, 1 to order

Portion – Tab ½#, 1 to order ½#, 1 to order ½#, 1 to order ½#, 1 to order

Service – A la carte 9” sm. platter 9” sm. platter 9” sm. platter Lge. G.F. dish or Sauce dish

Service – Tab Dinner plate with Sm. G.F. dish Sm. baker Dinner plate with entrée entrée

Garnish: Dress with Italienne, Bordelaise, Creole or Tomato Sauce.

Remarks: No underliner necessary for Challenger, A la carte or Select meals. Terms: 2/3# A la carte, ½# for Select or Challenger meals listed, is portion based on raw weight issued by Commissary.

INDEX FILE 12-33 PIE DOUGH RECIPE: 5# of flour or 20 cups. 3 ½# of lard or 7 cups. 1 ½ oz. salt or 5 tablespoonfuls 1 ½ pints ice water

When making pie dough, flour should be cool, lard cold and water ice cold. Place flour in a mixing pan, blend with the salt and shortening by cutting in the lard with two table knives held in one hand or by mixing with hands, but if the latter method is used care should be exercised to insure unbroken pieces of lard about the size of a pea to remain in the mixture before adding the water. Do not over mix or the pastry will not be flaky. The amount of water should be carefully followed. Pie dough should be placed in ice box only to the extent that it should be chilled through and the dough handles or rolls easily. Handle little as possible in rolling. Empty on pastry board and roll out; dust on a little flour, and fold twice and roll out again; doing this three times, and it will make short flaky pie crust. After top crust is on pie brush over with a wash as follows: one tablespoon of hot water in ½ cup of melted butter. Egg wash should not be used. Do not butter the bottom of the pie tin or sprinkle with cracker meal or flour before placing bottom layer of crust in the pie tin. Bake quickly in a hot oven. Do not shake powdered sugar on pie crust before serving. When cheese is served with pie, the portion to be as follows: Individual foil wrapped cheese as provided or one piece American cheese 1 ½” long, 1” wide and ¼” thick (3/4oz.). In serving cheese with pie, never place same on top of pie, but place on the side. All pies to be made and baked fresh each day and none to be held over and served. All service of pies to be made on tea plate. The portions for All Trains and All kinds of pies made is as follows:

Pie Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 5 cuts to 9” tin 5 cuts to 9” tin 5 cuts to a 9” tin 6 cuts to a 9” tin Portion – Tab 6 cuts to a 9” tin 6 cuts to a 9” tin 6 cuts to a 9” tin ---

Ice Cream Portion – A la carte #12 dipper #12 dipper #16 dipper #20 dipper Portion – Tab #20 dipper #20 dipper #20 dipper ---

Remarks: Dippers to be level full. Service A la carte and Tab – On all two crusted pie portion of ice cream to be placed on top. For soft pies, patrons requesting a la mode serve alongside pie and not on top. 4/8/40 INDEX FILE 13-1 SAUCES: CARAMEL, MELBA, SABAYON, CHERRY, PEACH, BUTTERSCOTH, RASPBERRY RECIPE: CARAMEL SAUCE: melt 1 tablespoon of butter, add 1 ½ cups granulated sugar, mix and allow to brown slightly, care being taken not to allow to burn, add 1 ½ cups hot water and bring to a boil. Mix thoroughly 1 tablespoon of tapioca flour with ½ cup of cold water and add to boiling syrup. Allow to boil until proper consistency is reached, remove from range and strain.

MELBA SAUCE: 2 cups of red raspberries put through a sieve, removing all seeds, add ½ cup of water to the pulp, also ¾ cup of sugar and simmer for about 10 minutes or until a syrup is formed add 1 tablespoon of grenadine and strain.

SABAYON SAUCE: 6 tablespoons of sugar, 3 egg yolks, 2 tablespoons of cream, place all ingredients in double boiler and whip until frothy, then add ½ cup of cherry wine and whip until sauce begins to thicken and is of a light appearance. Serve warm.

CHERRY SAUCE: Place in pot on fire ¾ cup of cherry juice and 2 tablespoons of butter and bring to a boil. Dissolve 1tablespoon of tapioca flour in ½ cup of cold water and add to sauce while boiling. Add ½ cup sugar and boil until proper consistency is reached, remove from fire and strain.

PEACH SAUCE: Prepare the sauce as same for Cherry sauce, using peach juice and pulp in lieu of cherry juice and adding the juice of ½ lemon and strain through fine sieve.

BUTTERSCOTH SAUCE: Place 4 tablespoons butter and two cups of sugar in a pot on the range, mix and allow to brown until proper color is obtained (a light amber). Add a cup of water and ½ cup of crew syrup and boil until a soft ball forms when a teaspoon of syrup is dropped in a cup of cold water. When proper consistency is reached, removed from fire, cool slightly and whip in one cup of cream, serve either hot or cold.

RASPBERRY SAUCE: Place in pot on fire ½ cup crushed red raspberries, ½ cup of sugar, one cup of boiling water and two tablespoons butter add a pinch of salt and bring to a boil. Mix 1 tablespoon tapioca flour in ½ cup cold water and add to boiling syrup and cook for 12 minutes. Add 1 ½ teaspoons lemon juice and remove from fire.

4/8/40 INDEX FILE 13-2 BRANDY, HARD AND SPICE SAUCES RECIPE:

BRANDY SAUCE 2 cups granulated sugar ¼ cup butter (1/4 lb.) 1 ½ tablespoonfuls tapioca flour Pinch salt 1/8 teaspoon 2” piece cinnamon stick 2 whole cloves ½ cup brandy 1 qt. water Juice and rind 1 lemon (outside yellow part) Place dry granulated sugar in pot and brown slightly (do not burn). Add water, butter, salt, outside yellow part of lemon rind, cinnamon and cloves. Allow to boil for 10 minutes, thicken with tapioca flour dissolved in half cup of cold water. Let boil up well for a few moments. Remove from fire. Strain and add the lemon juice and brandy, do not boil after adding these items. Serve hot. When tapioca flour is not available, use corn starch but double the amount.

HARD SAUCE 2 cups pulverized sugar (confectioner’s XXXX only to be used) 1 cup soft butter Juice of one lemon 1 teaspoon cream Cream sugar and butter until light. Add strained lemon juice. Beat well and whip in cream. Run the Hard Sauce through a pastry bag with star tube onto platter, forming one inch round individual molds. Allow to chill thoroughly and serve one mold of sauce on top of each order of pudding. Hard sauce should not be colored.

SPICE SAUCE The same as Brandy sauce omitting brandy and adding 6 whole allspice, ¼ teaspoon nutmeg and 1 bay leaf and 4 more whole cloves and another 2” stick of cinnamon. Remove from fire after desired thickness is obtained and strain.

4/8/40 INDEX FILE 13-3

SWEET SAUCES – FRUIT, VANILLA, CHOCOLATE, CUSTARD, LEMON… RECIPE: Fruit Sauce: Bring to a boil, 1 cup of pineapple juice, 1 cup peach juice, with ½ cup sugar and ¼ cup maple syrup, add 2 cloves, 1/10 teaspoon of ground nutmeg, ½” of cinnamon stick, an the juice of 1 lemon. Simmer slowly, thicken slightly with 1 teaspoon of tapioca flour mixed with ¼ cup of water, add 1 tablespoon of grenadine and while still boiling strain over 2 cups of the following equally mixed fruits cut in ¼” dice; trimmed orange segments, peeled apple, peach and pineapple. Add a tablespoon of seedless steamed small raisins cover and cool. The above amount of sugar to be used if the fruit juices are natural or unsweetened. Less sugar to be used if juices are sweetened or a syrup juice from canned table fruit. Vanilla Sauce: 1 qt. of milk, 1 ½ cups of sugar, butter to the size of an egg, bring to boil and thicken slightly with 1 ½ teaspoons of tapioca flour and remove from range. Whip in 3 egg yolks that have been beaten with ¼ cup warm milk. Season with vanilla extract. Lemon Sauce: ¼ lb. butter, 1 ½ pints of water, 1/ ½ cups of sugar, grated rind of 3 lemons. Boil the above ingredients until thick syrup is obtained, thicken slightly with 1 level teaspoon of tapioca flour moistened with the juice of 3 lemons. Remove from fire and whip in the yolks of 3 eggs which have been beaten with 2 tablespoons of water and strain. Lemon Cream Sauce: Mix well 2 eggs, 1 cup of sugar, 1 ½ teaspoons tapioca flour, 1/8 teaspoon of salt and ¼ pint of water and cook in double boiler, stirring occasionally until thick. Add ½ tablespoon each of grated orange and lemon rind, and ¼ cup lemon juice and ¼ cup butter. Cool and add 1 ½ cups whipping cream which has been whipped stiff. Custard Sauce: to 2 well beaten eggs in a double boiler add slowly one pint of warm milk and allow to cook until thickens, do not permit to boil. Add ½ level teaspoon of tapioca flour that has been smoothly mixed with a basting spoonful of cold milk, permit to cook until thickened and add sugar until desired sweetness is obtained and flavor with a few drops of vanilla or lemon extract. Banana Cream Sauce: Prepare as for Vanilla Cream Sauce, omitting vanilla extract and egg yolks. Whip into sauce 3 peeled ripe bananas that have been rubbed through a sieve, flavor with the grate rind of one lemon, let cool and add 1 cup of whipped cream. Nutmeg Sauce: Prepare as for Vanilla Sauce omitting vanilla extract and add ground nutmeg until a pronounced flavor is obtained and finish with 2 tablespoons of Brandy. Chocolate Sauce: Prepare as for Vanilla Sauce, using only 4 drops of vanilla extract and add ¼ cup cocoa that has been thoroughly dissolved with hot milk before the sauce is thickened. Note: When tapioca flour is not available, use corn starch but double the amount. Tapioca flour to be dissolved in all cases with either milk or water or juice. Same for corn starch.

4/8/40 INDEX FILE 13-4 APPLE PIE - (2 PIES) RECIPE:

The practice of stewing fresh or canned apples before placing in pie shells for baking has caused considerable comment. This practice is strictly against all principles of good baking and if being done at present it must be discontinued. As long as fresh apples are available the following method of preparing apples must be observed. Also when canned apples are used the practice of stewing and thickening apples with corn starch should also be discontinued.

When canned apples are used the apples should be placed in a colander and allowed to drain off all juice. The following method should be used as described below for canned or fresh apples.

Raw apples should be peeled, cored and sliced thin. The canned apples after they are drained should also be sliced thin. Place 8 cups of apples, 1 cup of sugar, ½ teaspoon of ground cinnamon, ¼ teaspoon of salt, 2 tablespoons of melted butter, mix thoroughly. Place in pastry lined pans, dot with butter. Moisten outside edges of crust with butter and water mixture (Index File 13-1). Cover apples with a layer of pastry with 4 or 5 incisions in top to allow moisture to escape, press top and bottom edges of crust together, and brush slightly with mixture of butter and water as outlined under Pie Dough, bake for 1 hour in a medium oven for fresh apples and for canned about 30 minutes. The bottom of pie crust must be brown. Do not butter the bottom of pie tin or sprinkle with cracker meal or flour, before placing bottom layer of pie crust in pie tin.

4/8/40 INDEX FILE 13-5 PEACH PIE (CANNED), APRICOT PIE (CANNED) RECIPE:

Peach Pie (Canned): Best results are obtained by using unsweetened canned peaches for pies. Pie filing of proper consistency can only be obtained by adding sugar after the juice has been thickened. Where the juice in the can already contains sugar, it is impossible to obtain the same results. Drain a gallon of pie peaches by placing them in a colander or sieve so that all juice is removed from the fruit. After peaches have drained for 15 to 20 minutes, you will find you have obtained about 1 pint of juice. Add enough water to juice to make one quart bring juice and water to a boil, and when boiling stir in slowly ¾ cup of corn starch or 3/8 cup of tapioca flour which has been dissolved in a little of the juice. Allow to cook until thick and clear. Then immediately add 4 cups of granulated sugar and ½ tablespoon of salt. Stir this into the thickened juice and allow to cook until mix comes back to a boil. Remove from fire and pour over drained peaches. Mix the two together lightly and place in jar and let peaches cool until nearly cold. Then place in pie shell and follow same procedure for handling pie crust as listed under Apple Pie (Index File 13-5). Bake for 30 or 35 minutes until bottom crust is brown.

Apricot Pie (Canned): Prepare as same for canned peaches but substitute apricots for peaches.

Fresh Peach Pie: For one gallon of peaches, after skinned and sliced, prepare mixture same as for canned peaches, using full quart of water. After thickened mixture is poured over sliced peaches let stand until cool, then prepare pies as same as described above and bake for 1 hour.

Fresh Apricot Pie: Prepare exactly the same as for canned peach pie. It is not necessary however, to remove skins of apricots if they are well ripened, as they will soften sufficiently during baking period and will even add somewhat to the flavor of the pie.

4/8/40 INDEX FILE 13-6 BERRY PIES (CANNED) / 4 PIES RECIPE:

1 gallon berries 1 quart juice ½ tablespoon salt 4 ¾ cups granulated sugar 3/8 cup tapioca flour OR ¾ cup of cornstarch (If berry juice is insufficient to make the required amount, add water to bring quantity to 1 quart)

Canned Berries: Drain the juice from a gallon or a #10 can of berries, which is generally one quart of juice. A colander or sieve should be used for draining berries. Bring fruit juice to a boil and stir in slowly 3/8 cup of tapioca flour or ¾ cup of cornstarch which has been dissolved in a little fruit juice. Stir constantly with an egg whip and cook until thick and clear. An egg whip must be used in place of a spoon so as to prevent the mix from lumping or scorching. Add 4 ¾ cups of granulated sugar, ½ tablespoon of salt, stir the sugar and salt into the mixture well and continue cooking until mixture returns to a boil. Remove from fire and then add drained berries, and with a basting spoon stir berries and cooked filling together easy but well, being careful not to break up the berries. Place in a container and cool. When cool, place in pastry shell in pie tin and moisten edges and cover with pastry. Bake in moderate oven until bottom crust is brown.

Frozen Berries and Cherries: When frozen berries are used they should be thoroughly thawed out and let drain through a colander or sieve and prepare same as for recipe above.

Fresh Berries and Cherries: to 6 pounds, which is equivalent to a gallon, of fresh berries or cherries add 1 cup of granulated sugar and let set in a pan two hours. Drain through colander or sieve, add enough water to the juice, that has been drained from the 6 lbs, to make 1 quart prepared same as above recipe with the same ingredients, only after thickening has been added and filling has come to a boil add 5 cups of granulated sugar and let come to boil stirring continually and remove from fire and add fresh berries stirring carefully. Let cool and prepare pie same as above. Where tapioca flour is not available use double the amount with cornstarch.

4/8/40 INDEX FILE 13-7

BERRY PIES (CANNED) / 4 PIES RECIPE:

1 gallon berries 1 quart juice ½ tablespoon salt 4 ¾ cups granulated sugar 3/8 cup tapioca flour OR ¾ cup of cornstarch (If berry juice is insufficient to make the required amount, add water to bring quantity to 1 quart)

Canned Berries: Drain the juice from a gallon or a #10 can of berries, which is generally one quart of juice. A colander or sieve should be used for draining berries. Bring fruit juice to a boil and stir in slowly 3/8 cup of tapioca flour or ¾ cup of cornstarch which has been dissolved in a little fruit juice. Stir constantly with an egg whip and cook until thick and clear. An egg whip must be used in place of a spoon so as to prevent the mix from lumping or scorching. Add 4 ¾ cups of granulated sugar, ½ tablespoon of salt, stir the sugar and salt into the mixture well and continue cooking until mixture returns to a boil. Remove from fire and then add drained berries, and with a basting spoon stir berries and cooked filling together easy but well, being careful not to break up the berries. Place in a container and cool. When cool, place in pastry shell in pie tin and moisten edges and cover with pastry. Bake in moderate oven until bottom crust is brown.

Frozen Berries and Cherries: When frozen berries are used they should be thoroughly thawed out and let drain through a colander or sieve and prepare same as for recipe above.

Fresh Berries and Cherries: to 6 pounds, which is equivalent to a gallon, of fresh berries or cherries add 1 cup of granulated sugar and let set in a pan two hours. Drain through colander or sieve, add enough water to the juice, that has been drained from the 6 lbs, to make 1 quart prepared same as above recipe with the same ingredients, only after thickening has been added and filling has come to a boil add 5 cups of granulated sugar and let come to boil stirring continually and remove from fire and add fresh berries stirring carefully. Let cool and prepare pie same as above. Where tapioca flour is not available use double the amount with cornstarch.

4/8/40 INDEX FILE 13-7

LEMON or ORANGE MERINGUE PIE - (5 PIES) RECIPE:

Lemon Meringue Pie: 6 cups of water, 6 cups of sugar, 1 teaspoon of salt, 3oz. or 6 ½ tablespoons of grated rind, 1 cup of flour, 1 ¼ cups corn starch, 12 egg yolks, 2 cups of water, 4 whole eggs, 1 cup lemon juice, 6 tablespoons or 3 oz. butter. Bring 6 cups of water and 6 cups of sugar, salt and rind to a boil. Dissolve flour, corn starch in two cups of water, add beaten egg yolks and mix, add to boiling mix and cook well. Allow mix to come back to a boil. Remove from fire and add 4 whole eggs beaten smooth, add slowly stirring with a wire whip so they do not lump. Add butter and stir in well. Add lemon juice and stir this in well. Pour immediately into baking pie shells and cover with following meringue:

Meringue: Sift together 3 times, 2 ½ cups granulated sugar, 4 tablespoons tapioca flour. Put 2 cups of egg whites and ½ cup of sifted sugar and flour into a bowl and whip until dry, slowly add rest of sugar and flour and heat only until last of sugar is dissolved. If machine is used start egg whites and sugar. Mix second speed and allow machine to run until egg whites have started to beat. There change to high speed.

Orange Meringue Pie: Prepare as for Lemon Meringue Pie, except use 2 cups of orange juice in stead of 1 cup of lemon juice, 5 cups of sugar instead of 6 cups of sugar, 12 tablespoons of grated rind, instead of 6 ½ tablespoons of lemon rind and 5 cups of water instead of 6 and follow procedure above.

4/9/40 INDEX FILE 13-8 EGG NOG PIE SWEET POTATO PIE (4 PIES) RECIPE:

Egg Nog Pie: 16 eggs, 1 teaspoon salt, ¼ cup unflavored gelatin, 3 tablespoons of rum, 4 cups sugar, 2 cups hot water, 1 cup cold water, 1 teaspoon nutmeg. Beat egg yolks slightly, and add salt and half of sugar. Mix with hot water and cook over hot water until mixture coats a spoon. Soak gelatin in cold water 5 minutes, add to custard, stir until dissolved. Cool and when it starts to stiffen, fold in beaten egg whites to which the rest of the sugar, nutmeg and rum have been added. Pour in baked shells and chill until firm. Spread with whipped cream flavored rum. Sprinkle top with nutmeg.

Sweet Potato Pie:

3 or 4 medium cooked sweet potatoes 2 eggs 1 cup of sugar 1/12th of butter or 3 table cuts ½ cup milk or cream ¼ teaspoon of nutmeg

Puree sweet potatoes, add butter and sugar and mix well. Mix milk and eggs and add to mixture, stirring well. Add nutmeg and pour in unbaked pie shell and bake in moderate oven 40 minutes.

4/8/40 INDEX FILE 13-9 CHOCOLATE PIE CHOCOLATE PIE CUSTARD MINCED PIE (4 PIES) RECIPE:

Custard Pie: Mix together 3 ½ cups of granulated sugar, 2 tablespoons of tapioca flour, 1/8 teaspoon of salt. Then add 12 eggs, stir together well, being sure that the sugar is thoroughly dissolved and eggs are well broken up. Then add slowly 2 quarts of milk. Stir in well, then add 3 tablespoons of melted butter and add ½ teaspoon of vanilla. Stir the entire mixture together well, and it is then ready to pour into the unbaked shells in the oven. After the mixture is poured into shells in the oven, dust very lightly with nutmeg and bake in a hot oven for 30 minutes.

Chocolate Custard Pie: Add ½ cup of good rich cocoa to the sugar and flour (see above). Stir them together well before adding eggs. Then add the eggs and milk and stir thoroughly and the custard is ready to bake. Add all the other ingredients as described above and follow same procedure.

Minced Pie: The gallon of minced meat contains 7# and 8oz. This should not be adulterated, 1.e. that do not add any chopped apples, ground beef or brandy or sherry wine. Five well filled pies to one gallon can of minced meat. Do not butter bottom of the pie tins or sprinkle flour or cracker meal before placing of bottom layer of crust in pie tin. Place minced meat in pastry lined pie pans. Moisten outside edges of crust with butter and water mixture (See 13-1 Pie Dough). Cover with layer of pastry in which 4 or 5 incisions has been made to allow steam to escape, press top and bottom edges together and brush lightly with mixture of ½ cup melted butter and 1 tablespoon of hot water, and bake in moderate oven, the bottom crust to be brown.

4/8/40 INDEX FILE 13-10 SOUR CREAM RAISIN PIE RECIPE:

1 cup sour cream 1 cup brown sugar 1 ½ tablespoon tapioca flour ½ cup sweet milk 1 cup cooked seedless raisins 3 eggs 1 teaspoon vanilla Put brown sugar and sour cream into double boiler to dissolve. Dissolve tapioca flour with milk and beat together with eggs, add this slowly to sugar mixture. Whipping continually until smooth and thick, then add, well drained raisins, allow to cook 3 minutes longer. Remove from fire and add vanilla. Pour this into a previously baked pie shell.

BAKED SOUR CREAM RAISIN PIE For baked sour cream and raisin pie, whip 3 eggs, ¾ cup of granulated sugar, 1 teaspoon flour slightly. Then add ¼ teaspoon of salt, ½ teaspoon of nutmeg, 1 cup drained soaked raisins, 1 full cup sour cream, pour into unbaked pie shell and bake in hot oven 30 minutes.

RAISIN PIE 4 cups seedless grapes 1 ½ cups granulated sugar ¼ cup molasses 3 cups water ½ teaspoon of salt ¾ teaspoon cinnamon 2 teaspoons tapioca flour 4 tablespoons water ¾ teaspoon lemon juice 1 tablespoon butter (2 pies). Stir the following ingredients, 4 cups raisins, 1 ½ cups sugar, ¼ cup molasses, 3 cups water, ½ teaspoon salt, ¾ teaspoon cinnamon together, place on fire and bring to a boil. Cook until raisins have thoroughly expanded and tender. If cooked too fast, the moisture will evaporate, and there is a chance that the raisins will boil dry and scorch. It is best to allow this mix to boil slowly, and slow boiling also allows the raisins to absorb a greater amount of moisture, which makes them more palatable. After the raisins have become thoroughly soft, dissolve the 2 teaspoons of tapioca flour or four teaspoons of corn starch in 4 tablespoons of water, and add this to the mix while still cooking, stirring raisins and cook until clear and thick. Remove from fire and add lemon juice and butter. Allow to cool and pour in an unbaked pie shell. Cover pies and bake in moderate oven until bottom crust is brown.

4/8/40 INDEX FILE 13-11 RHUBARB PIE PINEAPPLE PIE CANNED RECIPE:

Rhubarb Pie (Fresh): When strawberry rhubarb is used do not peel. Approximately 1 ½ quarts of cut rhubarb to a pie. Cut in 1 inch lengths, if other than strawberry rhubarb is used peel before using. Place cut up rhubarb in pastry lined pie pan. And pyramid rhubarb in pan so that after baked there is an ample portion in the filling. Mix together two cups of sugar and 2 ½ tablespoons of tapioca flour and sprinkle over raw rhubarb with 1/2oz butter broken up over the top. Do not butter bottom of pie pan or sprinkle flour or cracker meal over bottom before placing bottom layer of crust in pie pan. Moisten outside edges of crust with butter and water mixture (See Pie Dough 13-1). Cover rhubarb with layer of pastry with 4 or 5 incisions in top to allow steam to escape, press top and bottom edges of crust together, and brush slightly with mixture of butter and water and bake for 1 hour. Bottom crust to be brown. Let pie cool completely before serving. Where tapioca flour is not available use double the amount of corn starch.

Pineapple Pie (Canned): Place contents of a gallon or 310 can of crushed pineapple on the stove. Bring this to a boil and stir in slowly 3/8 of a cup of tapioca flour which has been dissolved in ½ pint of water. Cook until thick and clear. Then add 6 cups of sugar. Continue to cook slowly, stirring constantly until mixture returns to a boil. Then remove from fire, pour into a jar and allow the filling to become entirely cold before placing in a pie tin. It is never advisable to use hot filling in a two crust pie which has to be baked in the oven. Always wait until filling is thoroughly cold. When cold follow same procedure for filling pie as described above. Bake until bottom crust is brown, in a moderate oven. Where tapioca is not available use double the amount of corn starch.

4/8/40 INDEX FILE 13-12 SHORTCAKES RECIPE: When peaches are used, short cake peaches to be ordered, under no circumstances use any of the gallon type fruits or berries used for pies or shortcakes. Frozen fruits or berries are preferable. Pineapple: Use the #2 ½ lb. can and cut in small pieces, wedge shape with the grain of the pineapple. 24 Orders: 1 pound hard butter, 2 pounds flour, oz or 3 heaping teaspoons baking powder, ½ oz or 1 heaping teaspoon of salt. Sift the flour, salt and baking powder together, rub butter, and then add enough milk to make a medium dough. Roll out and bake in baking sheet or large cut meat pan, to be 1” thick when done. Cut in squares size portions as listed below. Cake to be at room temperature when served.

For fresh strawberries for filling, use freshly stemmed and sorted strawberries, slice these berries and mix well with granulated sugar to make syrup. Store in ice box and chill thoroughly before serving. Split the piece of cake and fill with berries and syrup, giving liberal portion of berries. Cover top layer with berries and syrup, adding 2 or 3 whole selected berries for top display. All shortcakes to be topped with one teaspoon of whipped cream for A la carte or Select meal service. For raspberries follow and prepare same as above, except leave berries whole. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Square 3”x 3” Square 3”x 3” Square 3”x3” Square 2 ½” x 2 ½”

Portion – Tab Square 2 ½”x 2 ½” Square 2 ½”x 2 ½” Square 2 ½”x 2 ½” ---

Service – A la carte Silver cream soup Lge. G.F. dish on Oatmeal bowl on Lge. G.F. dish on cup on tea plate tea plate tea plate tea plate

Service – Tab Silver ice cream Sm. G.F. dish on Sauce dish on --- dish on tea plate tea plate tea plate

Remarks: Cream service to accompany. Whipped cream to be prepared by Pantryman for all services where whipped cream is required and to be placed on shortcake in the pantry. 4/8/40 INDEX FILE 13-13

RECIPE: PUMPKIN PIE (2 Pies)

1 ½ cups of sugar ¼ cup flour ½ tablespoon salt #2 ½ can of pumpkin 2 tablespoons pumpkin pie spice 2 cups milk 4 – 5 large eggs Mix sugar, spices, salt and flour. Add pumpkin and mix again. Add milk. Stir well. Let this set for at least one hour before adding eggs. Mix in eggs thoroughly. Fill shells and bake at 450 degrees 35 to 40 minutes. Note: Particular attention to be paid to the underscored instructions.

PUMPKIN CHIFFON PIE (3 Pies)

1 # 2 ½ can of pumpkin 1 ½ cup granulated sugar ½ tablespoon salt 1 cup egg whites ½ cup corn starch ½ cup milk 1 tablespoon butter 1 tablespoon vanilla 2 tablespoons pumpkin pie spice Place pumpkin, sugar, salt, spices and butter on stove, stirring continuously to prevent scorching. Dissolve corn starch in milk. Add to boiling pumpkin mix. Cook well. Beat egg whites dry stiff with ¾ cup of sugar. When stiff add ¼ cup sugar and beat for 1 minute. Pour hot cooked pumpkin over egg whites and fold in with wire beater well. Put filling in baked pie shells while hot. Then place in ice box to chill. Top with whipped cream when served.

SNOW PIE ( 1 Pie)

1 cup granulated sugar 3 level tablespoon cornstarch Pinch of salt 8 egg whites 1 cup boiling water 1 teaspoon vanilla extract Mix sugar, salt, and cornstarch thoroughly. Add boiling water gradually, stirring continually. Cook until thickened. Allow to cool a few moments and fold in the very stiffly beaten egg whites. Add vanilla and pour in baked pie shell. Allow to set until thoroughly chilled. Cover top with whipped cream. Serve cold.

4/8/40 INDEX FILE 13-14 RECIPE: PINEAPPLE CHEESE PIE (1 – 9” Pie)

Pineapple Filling: 1 cup crushed pineapple ½ cup sugar 2 ½ teaspoons cornstarch 2 tablespoon water Combine cornstarch with 2 tablespoons of cold water and stir into pineapple and sugar which has been allowed to boil. Cook until clear and chill.

Cheese Filling: 2/3 cup sugar 1 ¾ tbspn. butter 7/8 tspn. salt 1/3 cup flour 1 cup milk 1 ½ cups cottage cheese 2 eggs ½ cup cream 1 tspn. Vanilla

Mix butter and sugar but do not cream. Add salt and mix in flour. Mix in the cottage cheese and work to a paste to smooth the cheese. Add eggs one at a time. Stir in milk, cream and vanilla, beating well to prevent lumps. Put cold pineapple mixture into pie pan lined with raw pie dough. Pour cheese filling over this filling to the top. Sprinkle over top of cheese filling some broken pecan nut meats and currants. Bake in medium oven 30 minutes until bottom crust is done. Do not over bake or pie will shrink.

STRAWBERRY or RASPBERRY CHIFFON PIE ( 2 Pies)

1 cup water 1 cup sugar ¼ teaspoon salt 2 cups fresh berries ¼ cup cornstarch 3 egg whites

Boil together ¾ cup water and ½ cup sugar and ¼ teaspoon of salt. Add stemmed berries and when boiling add the ¼ cup cornstarch dissolved in ¼ cup of water. Cook well and clear. Beat 3 egg whites with ¼ cup of sugar until dry and stiff. When very stiff stir in ¼ cup sugar and mix easily until sugar dissolved. Combine the beaten eggs with the hot mixture, mixing with wire whip or wooden paddle. Mix thoroughly but do not beat. Place hot filling in baked pie shells immediately. Cool in refrigerator until thoroughly chilled and cover with whipped cream. Serve cold.

INDEX FILE 13-15 BASE CREAM FILLING (5 Pies) RECIPE:

8 cups milk 3 ½ cups sugar 1 ½ teaspoons salt 1 cup flour 1 teaspoon vanilla ½ cup corn starch 5 eggs ¼ cup butter 3 egg yolks 5 egg whites

Place 6 cups milk, 2 ½ cups of sugar and 1 ½ teaspoon salt in pot and bring to boil. Dissolve ½ cup cornstarch and 1 cup of flour in 2 cups of milk, add 5 eggs and 3 egg yolks, beat until smooth. When mixture on stove is boiling pour dissolved starch, flour and egg solution in slowly, stir until thick, and well cooked. Remove from fire and add vanilla and butter, allowing butter to melt. Stir in well. Beat 5 egg whites with ¼ cup of sugar until stiff. Then add ¼ cup more of sugar and beat only until last sugar is dissolved. Fold beaten egg whites and cream mix together with hand whip but mix in well.

Chocolate Cream Pie: Add 1 ¾ cup of cocoa.

Banana Cream Pie: Add 10 ripe bananas peeled and sliced.

Date Cream Pie: Add 5 cups pitted chopped dates.

Coconut Cream Pie: Add 5 cups shredded coconut.

When fruit cream pies are featured, drain all fruit well before adding to cream.

Caramel Cream Pie: For caramel cream pie, caramelize 1 cup of sugar until golden color and smooth. Add scalded milk gradually and stir until thoroughly blended and proceed as for cream pie. The above pies can be listed with either whipped cream or meringue. When listed with meringue follow recipe listed under Lemon Pie (13-8). When coconut cream pie is listed, coconut to be sprinkled over meringue and baked to a golden brown.

4/8/40 INDEX FILE 13-16 FRUIT or BERRY COBBLERS, COTTAGE PUDDING RECIPE: Cobbler: Line a deep baking dish with pie dough rolled 1/8” thick and fill 1” deep with the following filling. Drain juice from one gallon canned fruit or berries. Fruit or berry filling to be prepared same as for pies. When featuring fresh apple cobbler use enough sliced raw apples to have the fruit filling 1 ½” thick when cobbler is ready for service. The same seasoning to be used as for apple pies. Cover fruit with pie dough rolled 1/8 inch thick and seal edges of upper and lower crusts and pierce the top to allow steam to escape while baking, wash with the regulation mix of 1 tablespoon hot water to ½ cup melted butter. Bake one hour in medium oven. When cooked fruits or berries are used, cobbler should be baked about 30 to 40 minutes and bottom crust must be well browned and not permitted to become soggy. Top crust should be well browned. Fresh Fruit or Berry Cobblers: Prepare same as for fresh berry and fruit pies and follow recipe as described above for canned fruits or berries. Cottage Pudding: Cream ½# butter, add 1 ½ cups sugar gradually and stir in 2 beaten eggs. Add 1 teaspoon vanilla, ½ teaspoon salt, then add 1 cup milk alternately with 3 cups of flour into which has been sifted 4 teaspoons baking powder. Bake in buttered cut meat pan in moderate oven for 35 minutes, to be 1 ½” thick when baked. If individual size portions are desired bake in pudding molds for 20 minutes. Serve with fruit sauce, lemon sauce or lemon cream sauce or chocolate sauce poured over. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Square 3x3 Square 3x3 Square 3x3 Square 2 ½ x 2 ½

Portion – Tab Square 2 ½ x 2 ½ Square 2 ½ x 2 ½ Square 2 ½ x 2 ½ ---

Service – A la carte Silver cream soup Lge. G.F. dish on Oatmeal bowl on Lge. G.F. dish on cup tea plate tea plate tea plate tea plate

Service – Tab Silver ice cream Sm. G.F dish on Sauce dish --- dish on tea plate tea plate on tea plate

Remarks: Cream service to accompany. Cobbler to be served with natural sauce prepared from same fruit as used for filling.

4/8/40 INDEX FILE 13-17 SPONGE PUDDING RECIPE: Mix together 3 cups of flour, 4 teaspoons baking powder, 1 teaspoon salt and 2 cups sugar sifting 2 times. Add 2 cups milk and stir until smooth, add 2/3 cup melted butter to batter and pour into a 9” x 15” pan that has been lightly buttered and dusted with flour. Spread 4 cups of well drained fruit on top of batter and sprinkle with one cup granulated sugar and lastly pour over 2 cups of boiling water. Bake in medium oven hot oven for 40 to 50 minutes.

Note: When baking, the fruit will go to the bottom of the pan and the batter will rise to the top and bake through and brown nicely on top. When dishing up, care must be taken to have a liberal portion of fruit in the bottom of dish and cake on top. Serve with a basting spoonful of natural sauce poured around.

Sauce: Prepare as follows: Simmer for 20 minutes 2 cups of fruit juice to which has been added 2 tablespoons tapioca flour mixed with ½ cup fruit juice and 1 stick cinnamon 1” in length. Then add 4 tablespoons sugar and 6 tablespoons butter. Bring to a boil and strain. Top with teaspoon of whipped cream for all service except Challenger.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Square 3”x3” Square 3x3 Square 3x3 Square 2 ½ x 2 ½

Portion – Tab Square 2 ½ x 2 ½ Square 2 ½ x 2 ½ Square 2 ½ x 2 ½ ---

Service – A la carte Silver cream soup Lge. G.F. dish on Oatmeal bowl on Lge. G.F. dish on cup on tea plate tea plate tea plate tea plate

Service – Tab Silver ice cream Sm. G.F. dish on Sauce dish on --- dish on tea plate tea plate tea plate

Remarks: Cream service to accompany. Sponge pudding to be served at room temperature.

INDEX FILE 13-18

CHOCOLATE CHIFFON PUDDING RECIPE:

Dissolve 6 tablespoons of cocoa (3oz.) into 2 cups milk in a double boiler. Add 3 level tablespoons unflavored gelatin, which has been soaked in a cup of milk for 5 minutes, also add 1 ½ cups sugar and ½ teaspoon of salt. Stir until gelatin is dissolved. Cool and add 3 cups cream and 1 tablespoon vanilla. Allow to chill until about consistency of syrup. Place the pan containing the above ingredients into large pan of cracked ice and whip until the consistency of whipped cream. Pour in molds and cool. When served, top with whipped cream or chopped nuts or crushed almond macaroons.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1 mold full 1 mold full 1 mold full 1 ½ Bast. Spoons

Portion – Tab Mold ¾ full Mold ¾ full Mold ¾ full ---

Service – A la carte Silver cream soup Lge. G.F. dish Oatmeal bowl Lge. G.F. dish cup on tea plate on tea plate on tea plate on tea plate

Service – Tab Silver ice cream Sm. G.F. dish Sauce dish --- dish on tea plate on tea plate on tea plate

Remarks: Cream service to accompany

Note: Chocolate Chiffon Pudding very appropriate to serve on pound cake or angle food cake. Listing to be Chocolate Chiffon on Pound Cake or Angel Food (according to cake used). This service to be on pie plate for all service.

INDEX FILE 13-19 BAKED APPLE DUMPLING DUTCH APPLE CAKE RECIPE:

Baked Apple Dumpling: Roll pie crust 1/8” thick and cut in squares large enough to enclose an apple. Pare and core medium sized apples and place an apple on each square. Fill each cavity with granulated sugar, butter and ground cinnamon, mixed with as follows To 1 part sugar and add 1 teaspoon cinnamon and 1/8 pound butter. Wet edges of pastry with water and fold points over top of apple enclosing the apple, wash with regulation melted butter and hot water mix and bake in hot oven until apples are soft and pastry well baked. Serve with Hard Sauce or natural sauce or Lemon sauce. One whole apple for all service, smaller whole apples for Tab and Challenger service.

Dutch Apple Cake: Sift 4 cups of flour, 4 teaspoons baking powder and mix together twice, cut in 1/3 cup butter with table knife. Add ½ cup milk and 2 eggs well beaten and mix to a soft dough. Spread about 1” thick in buttered pan. Peel and core 4 apples, cut from stem end to blossom end in thin slices and arrange in rows with edges of apples overlapping on top of dough and bake in hot oven for 30 minutes. Blend well together 1/3 cup butter, ½ cup sugar, ¼ teaspoon nutmeg and ¼ teaspoon cinnamon and sprinkle over apples. Lower the heat and bake 20 minutes longer or until apples are soft. Serve warm with Lemon Sauce or Spice Sauce, etc., poured around or feature with cream. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 3”x3” square 3”x3” square 3”x3” square 2 ½” x 2 ½” square

Portion – Tab 2 ½”x 2 ½” square 2 ½” x 2 ½” square 2 ½”x 2 ½” square ---

Service – A la carte Silver cream soup Lge. G.F. dish Oatmeal bowl Lge. G.F. dish on tea plate on tea plate on tea plate on tea plate

Service – Tab Silver cream soup Lge. G.F. dish Sauce dish on --- on tea plate on tea plate tea plate

Remarks: Cream service to accompany when not listed with a sauce. Apple cake to be dredged with powdered sugar.

INDEX FILE 13-20 CABINET PUDDING BREAD and BUTTER PUDDING RECIPE:

Cabinet Pudding: Use left over cake, sweet wafers or cookies, cut in 1” pieces and line pudding pan, also use if available, small amount of shredded coconut, chopped nuts and chopped maraschino cherries. To one pound of cake, pour custard made of 3 eggs, ½ cup of sugar and 1 quart milk well beaten, bake until set, finish with layer of currant jelly and cover with meringue using 3 egg whites prepared as for Meringue Recipe (13-8) for pies. Bake in oven until meringue is baked through and well browned. Serve with Lemon or Vanilla Sauce.

Bread and Butter Pudding: Cut bread in ½” slices, trim and butter as for sandwiches, i.e. soft butter spread on with knife, cut buttered bread into 1” squares. Plain white bread may be used with or without the addition of a small amount of steamed seedless raisins. White raisin bread may also be used. Place in buttered bread squares in pudding pan and pour over enough custard to cover the bread. Custard made as follows: to each quart of milk add 4 eggs, ½ teaspoon salt, ½ cup sugar and 2 teaspoons of vanilla. Dot with butter and sprinkle ground nutmeg and bake in a medium oven until custard is set. Serve with Lemon or Vanilla Sauce, etc.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2 Bast. Spns. 2 Bast. Spns. 2 Bast. Spns. 1 ½ Bast Spns.

Portion – Tab 1½ Bast. Spns 1 ½ Bast. Spns 1 ½ Bast. Spns ---

Service – Tab Silver ice cream Lge. G.F. dish Oatmeal bowl Lge. G.F. dish dish on tea plate on tea plate on tea plate on tea plate

Service – Tab Silver ice cream Sm. G.F. dish Ice cream dish --- on tea plate on tea plate on tea plate

Remarks: Cream service to accompany. Pudding to be dished up with browned part of portion on top with sauce poured around.

INDEX FILE 13-21 STEAMED PUDDINGS – PLUM, FIG RECIPE:

Steamed Plum Pudding: Three pounds of suet, all skin removed and passed through food grinder. Rub suet with the grated crumbs of one large 3# loaf of bread. Add 8 level cups of flour. Mix into this thoroughly 1 teaspoon salt, 3 cups sugar, 2 lbs. seeded raisins, 1 lb. currants, 1 lb. diced citron, ½ cup molasses in which 1 level teaspoon of soda has been dissolved, 4 egg whites beaten, 1 teaspoon ground mace, 1 teaspoon ground cinnamon, 1 teaspoon of ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground allspice. Mix into stiff dough with water, or cider if available. Place in buttered and floured cans and steam for 3 hours. Hard and Sweet Sauce to be served with this pudding.

Steamed Fig Pudding: One half pound suet, all skin removed and passed through food grinder. Rub suet with 2 cups bread crumbs, 1 cup flour, ½ teaspoon salt, 1 cup sugar, 6 cups ground dried white figs, ½ teaspoon of soda, 2 eggs, 2 tablespoons Brandy, juice of one lemon and 2 cups of milk. Add flour, sugar and soda to ground figs. Mix well and add suet and bread crumbs well blended. Beat eggs and add milk. Pour on dry mixture and add lemon juice and brandy. Mix well and fill buttered and floured molds ¾ full. Steam three hours. Recipe makes three one pound size puddings.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 4 oz. piece 4 oz. piece 4 oz. piece 4 oz. piece

Portion – Tab 3 oz. piece 3 oz. piece 3 oz. piece ---

Service – A la carte Silver ice cream Lge. G.F. dish Oatmeal bowl Lge. G.F. dish dish on tea plate on tea plate on tea plate on tea plate

Service – Tab Silver ice cream Sm. G.F dish on Sauce dish on --- dish on tea plate tea plate tea plate

Remarks: Serve with Brandy and Hard Sauce. (Pudding issued from commissary in 1 ¼# cans, 5 A la carte portions to can).

INDEX FILE 13-22 PRUNE WHIP CHOCOLATE FLUFF RECIPE:

Prune Whip: Two tablespoons unflavored gelatine, ½ cup cold water, 1 ½ cups prune juice, ½ cup sugar, ¼ teaspoon salt, 2 cups prune pulp, 6 tablespoons lemon juice, 4 egg whites.

Soak gelatine in cold water 5 minutes. Heat prune juice, add gelatine, sugar and salt. Stir until dissolved. Add pulp and lemon juice and mix in well. Chill. When thick, fold in stiffly beaten egg whites. Pour into 12 custard molds. Chill until firm. Top with whipped cream.

Chocolate Fluff: Mix ½ cup cocoa with 1 cup of sugar, stir in lightly 2 cups coffee cream, 1 teaspoon vanilla and 1 tablespoon of plain gelatine which has been dissolved in a little cold cream and set in ice box over night or for at least four hours. Whip until stiff and mold. Will make 8 molds. Top with whipped cream.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Pudding mold full Pudding mold full Pudding mold full Pudding mold full

Portion – Tab Pud. mold ¾ full Pud. mold ¾ full Pud. mold ¾ full ---

Service – A la carte Silver ice cream Lge. G.F. dish Oatmeal bowl Lge. G.F. dish dish

Service – Tab Silver ice cream Sm. G.F. dish Ice cream dish --- dish

Remarks: Cream service to accompany when not listed with a sauce. ALL SERVICE UNDERLINED WITH TEA PLATE

INDEX FILE: 13-23 BAKED CUSTARDS GELATINES RECIPE: Baked Custard: 6 eggs 1 qt. milk (4 cups) ½ tspn. Salt 1 tspn. Vanilla 1/3 cup sugar For custard, mix sugar, salt, and eggs. Beat well and stir in milk which has been heated to boiling point. Add vanilla and mixture is ready to pour into molds. Molds should be buttered or placed in pan containing one inch of cold water and bake on medium oven for about 30 minutes or until custard is set. Remove molds from oven and serve cold. Sauce may be listed or cream service should accompany. Baked Chocolate Custard: Add 2 tablespoons of cocoa to above, mix thoroughly and pour into molds. Baked Chocolate Malted Milk Custard: Add 2 tablespoons of cocoa and 4 tablespoons malted milk powder to custard and pour into molds. Baked Vanilla Custard: Add one teaspoon of vanilla to custard, sprinkle with ground nutmeg after pouring into molds. Baked Rice Custard: Add 1 basting spoonful of steamed head rice to each mold. Fill molds with custard and sprinkle with nutmeg. Baked Rice Custard with Raisins: Same as for Baked Rice Custard, adding 12 or 15 steamed seedless grapes to each mold. Baked Grape Nuts Custard: Add 1 tablespoon grape nuts to each mold. When custard is about set and stir to prevent grape nuts from settling to the bottom. Sprinkle with ground nutmeg. Gelatine or Jell-O (Plain or Fruit): Any variety of flavors maybe used as supplied by Commissary. Prepare as directions call for on container. When fruit gelatine is listed, fill mold one half full of a variety of diced fruit or canned fruit cocktail, fill mold and allow to cool. Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1 mold full 1 mold full 1 mold full 1 mold ¾ full Portion – Tab Mold ¾ full Mold ¾ full Mold ¾ full --- Service – A la carte Silver ice cream Lge. G.F. dish Oatmeal bowl on Lge. G.F. dish Dish on tea plate on tea plate tea plate on tea plate Service – Tab Silver ice cream Sm. G.F. dish Ice cream dish --- Dish on tea plate on tea plate on tea plate Remarks: Cream service to accompany. Custards should be served same day as baked, they should not be held over. Not necessary to prepare gelatine in molds for Challenger service, but care should be used in dishing up to have portions uniform. INDEX FILE 13-24 CHEESE

Individual foil wrapped cheese (all kinds) to be served with foil removed on tea plate, for all service including pie cheese, this is to be done in the pantry by waiter. Cottage Cheese: Form cheese in pudding mold and turn out on lettuce leaf on tea plate. Crackers not to be toasted for this cheese service. Mold full for A la carte and ¾ full for Select meals. Camembert Cheese, Philadelphia Cream Cheese, Swiss Gruyere Cheese, and Roquefort Cheese: Serve individual portion as received from Commissary for A la carte as well as Select Meals. Pimento Cheese: Cut individual package as received from Commissary in two for A la carte. Make four portions to package for Select meals. American or Swiss Bulk: Portion cut 3” square and ¼” thick. Edam Cheese and Cheese Crock: To be brought to the table on tea plate, cheese scoop to accompany. When fillers are placed in crock, all tin foil to be removed and placed in a clean jar. For A la carte service, individual portions of cheese to be accompanied with silver knife along with cold plate. For Tab service directly on tea plate, silver knife to accompany. Butter and cracker service to accompany, portions of crackers for A la carte and Tab service listed below. Water crackers and saltine wafers to be toasted to order.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 1 whole water 1 whole water 1 whole water 4 square crackers cracker split cracker split cracker split 2 Dbl flake 2 Dbl flake 3 square 2 special 2 special

Portion – Tab 1 whole water 1 whole water 1 whole water 1 Dbl flake 1 Dbl flake cracker split cracker split cracker split 2 square crackers 1 special 1 special

4/8/40 INDEX FILE 13-25 WAFFERS – SWEET, NABISCO, ARROWROOT and MACAROONS Variety of 6 to portion A la carte on all trains served on cold tea plate. 2 pieces when listed with ice cream, sundaes and parfaits, for Select meals, to be placed on underlining tea plate on all trains. LOAF or POUND CAKE Two full slices ¼” thick on tea plate for A la carte on all trains. One slice full ¼” thick with ice cream for Select meals, etc. for all trains. These portion slices are based on slices being approximately 3” x 4” size. If cake as received is larger cut slices equal to the portion as here listed. FRENCH PASTRY One portion (Standard Size) served on tea plate for all services. ICE CREAM & SHERBERTS, SUNDAES Etc. Order fountain fruits and syrups from Commissaries for preparation of all sundaes. Size of dipper to be used as listed below.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte #10 dipper #10 dipper #12 dipper #16 dipper

Portion – Tab #12 dipper #12 dipper #16 dipper #20 dipper

Portion – Cones #20 dipper #20 dipper #20 dipper #20 dipper

Service – A la carte Cold silver ice Cold sm. G.F. Cold ice cream Cold sm. G.F. dish cream on tea plate dish on tea plate dish on tea plate on tea plate

Service – Tab Cold silver ice Cold sm. G.F. Cold ice cream Cold sm. G.F. dish cream on tea plate dish on tea plate dish on tea plate

Remarks: One tablespoonful as designated fruit or syrups for sundae or parfait service, when listed with nuts on teaspoonful of finely chopped English walnuts. Parfaits to be topped with whipped cream and a ½ maraschino cherry, berry or tid bit.

7/9/40 INDEX FILE 13-26-1 (Page one of two)

PARFAITS RECIPE: A dessert spoonful of designated fruit or syrup placed in bottom of parfait glass. Fill glass half full of ice cream, then 1 dessert spoon of designated fruit or syrup, fill glass level full with ice cream, top with a teaspoon of whipped cream and ½ maraschino cherry or tid bit. PEACH MELBA Peach Melba to be made as follows: use a one inch square of pound cake, ¼ thick at bottom of dish provided for ice cream service, with a #12 dipper of ice cream for Streamliner and Standard diners. For Coffee Shop cars a #16 dipper to be used. One half Melba peach cut in half, place on each side of ice cream, dot with whipped cream and ½ maraschino cherry, put one tablespoon of raspberry or grenadine syrup in dish around the cake and ice cream. Underline dish with tea plate.

SERVICE FOR ICE CREAM CONES In order to eliminate the present difficulty of handling ice cream cones or cups, we have developed a simple wire frame arrangement which will allow for the distribution to be handled neatly and with less loss than present.

To provide a uniform method of service, it should be understood a napkin should be spread on the bottom of the oblong service tray, the wire frame placed on the napkin and the individual cones wrapped in a paper napkin placed in compartments of the frame.

Thirty six cones may be dispensed at one time by this method.

When not in use the wire frames should be stored on one of the upper shelves in the pantry.

4/9/40 INDEX FILE 13-26-2 (Page two of two) FRUIT or JELLY ROLL W/ WHIPPED CREAM RECIPE:

Make a jelly or fruit roll as follows: 7 eggs, 2 cups of sugar, ½ cup of hot water, beaten until three times original volume, or until almost white in color. Mix in lightly 3 level cups of flour and 1 level teaspoon baking powder. By using fingers lifting from the bottom to the top until flour is absorbed in mixture. Pour into a buttered and waxed papered baking sheet, bake on top shelf of hot oven, 12 to 15 minutes the longest. Turn out on sugared cloth, remove wax paper, and roll with crushed fruit or jelly spread over. To be sliced on tea plate covered with sugared crushed fruit, topped with whipped cream.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte Piece 1 ½ ” thick Piece 1 ½” thick Piece 1 ½” thick Piece 1” thick

Portion – Tab Piece 1” thick Piece 1” thick Piece 1” thick ---

Service – A la carte Silver cream soup Lge. G.F. dish Oatmeal bowl Lge. G.F. dish cup on tea plate on tea plate on tea plate on tea plate

Service – Tab Silver ice cream Sm. G.F. dish Sauce dish on --- dish on tea plate on tea plate tea plate

Remarks: Cream service to accompany.

4/8/40 INDEX FILE 13-27 ORANGE MARMALADE PUDDING RECIPE:

48-50 Challenger Table D’Hotel Portions, 1 large cut meat pan #1345, 12 ½” x 18 ½”

3 quarts milk 12 eggs 2 tablespoons lemon juice 24 slices day old bread 1 ½ cup sugar ½ teaspoon salt 3 cupfuls orange marmalade

Scald milk and add to beaten egg yolks and sugar, add lemon juice and salt. Pour mixture over the bread which has been cut into 1” squares, slightly toasted, and placed in large pudding pan well buttered. After pouring custard over bread allow to stand ten or fifteen minutes before placing in oven. Bake in medium oven about 40 minutes or until a fork placed in center of pudding and removed shows custard is set. Remove from oven, spread top of pudding generously with orange marmalade and cover with meringue prepared from egg whites beaten stiff with 1 cup sugar. Brown in oven and serve warm or cold.

Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte 2 Bast. Spns. 2 Bast. Spns. 2 Bast. Spns. 1 ½ Bast. Spns.

Portion – Tab 1 ½ Bast. Spns. 1 ½ Bast. Spns. 1 ½ Bast. Spns. 1 Bast. Spn.

Service – A la carte Silver ice cream Lge. G.F. dish Oatmeal bowl on Lge. G.F. dish dish on tea plate on tea plate tea plate on tea plate

Service – Tab “ “ Sm. G.F. dish Ice cream dish Sm. G.F. dish on tea plate on tea plate

Remarks: Cream service to accompany if so listed or with sauce as specified.

6/27/40 INDEX FILE 13-28 LEMON or ORANGE CHIFFON PIE (5 PIES) RECIPE:

Lemon Chiffon Pie: Place on stove and bring 4 cups of water, 1 ¾ cups sugar, 1 teaspoon salt and 2 tablespoons grated outside lemon rind. Dissolve 2 tablespoons of cornstarch in ¾ cup lemon juice, add to boiling mixture and cook until thick. Place 1 1/8 cup sugar in a bowl with 2 cupfuls of egg whites and beat dry stiff. Then add an additional 1 1/8 cups of sugar and beat until sugar is dissolved. Pour the cooked part over beaten egg whites and with wire hand whip fold together easily but well. Place filling in a pre-baked pie shells immediately, do not allow to stand. Fill pie shells generously full and with spatula pyramid to center of pie. Allow to cool in ice box and top with whipped cream.

It is important the cooked portion is thickened after egg whites are properly beaten, and must be folded together immediately. Do not allow skin to form on cooked portion as this will cause a lumpy filling.

Orange Chiffon Pie: Grated orange rind, ¼ cup, orange juice 7/8 cup, lemon juice 2 tablespoons. Use same method as for Lemon Pie.

6/27/40 INDEX FILE 13-29 PEACH GELATIN PUDDING RECIPE:

1 cup lemon flavor gelatin, 2 cans No. 2 ½ sliced Short Cake Peaches. Drain peaches and add enough water to peach juice to make 4 cups or 1 quart. Heat juice and water to the boiling point, remove from fire and add gelatine. Stir until completely dissolved. Chill until gelatine starts to set and add drained sliced peaches, folding in with a spoon. DO NOT USE WHIP. (Makes 5 cups) Chill until thoroughly set. Serve cold.

For Challenger: 1 can (1# 10oz.) lemon flavored gelatine, 6 cans No. 2 ½ sliced Short Cake Peaches. Drain peaches well and add enough water to peach juice to make 16 cups or 1 gallon. Heat juice and water to boiling point, remove from fire and add 1 can (1# 10oz.) lemon gelatine. Stir until completely dissolved. Chill until gelatine starts to set, add drained peaches, folding in peaches with a spoon. DO NOT USE WHIP. Makes 1 ½ gallons. Chill until thoroughly set. Serve cold.

Streamliner Standard D.C. Coffee Shop Challenger

Portion – A la carte 1 pudding mold 1 pudding mold --- 1 pudding mold

Portion – Tab “ “ “ “ “ “ “ “

Service – A la carte Cream soup dish Lge. G.F. dish --- Sm. G.F. dish on tea plate

Service – Tab “ “ “ “ “ “ “ “

Garnish: On Streamliners and Standard diners – Cream service to accompany.

11/20/41 INDEX FILE 13-30 BREAD

SLICED TABLE AND TOAST: During the period of warm weather it is imperative Stewards and Pantrymen give particular attention to handling of bread, i.e., the ordering, storing and use of same. When fresh bread is received en route, the old bread should be placed in front in bread locker to be used first. Under no circumstances should bread be used for table service, toast or other purposes which indicates the slightest sign of mold. Bread storage lockers should be cleared at the end of each trip and allowed to stand open to allow fresh air to circulate through the locker during the layover period.

PORTION a la Carte for all Trains 1 slice of white bread (1/2 “ thick) cut in two; ½ slice Raisin Bread (1/2” thick); ½ slice of whole Wheat or Graham (1/2” thick) making a total of four slices. Serve cold on a tea plate. Butter service to accompany. NOTE: When variety is requested, serve 4 half slices (1/2” thick). When two or more orders of bread on one meal check, serve on silver bread tray. When only bread butter and beverage are ordered, serve bread on tea plate with additional tea plate for service. When soup or cocktail and bread are on the same meal check, four double flake crackers are to be served together with bread on the same plate. Rye bread should be carried in stock and substituted for other varieties on request. For Streamliners and standard diners where select meals are served, the bread portion to accompany crackers along with soup is three half slices, ½ white, ½ raisin and ½ whole wheat bead.

CRACKERS When served with milk or ordered separately, portion to be six double flake crackers on cold tea plate. Butter service to accompany. Charge to be made for crackers same as an order of bread.

BROWN BREAD Three slices ¼” thick from loaf as issued, or contents of individual can sliced. Heat in pan in oven and serve hot on hot tea plate. Butter service to accompany. Do not cut slices in half, but overlap each slice when placing on plate.

BREAD AND MILK (Hot or Cold) For slices toast bread, cut1/2” thick. Waiter or Steward should ascertain from guest whether bread should be trimmed or not when taking order. Serve on cold tea plate. Butter service to accompany. Milk in covered tureen 2/3 full. Soup plate with ladle on dinner plate for service on standard and coffee shop diners: for Challenger soup coupe dish with ladle on dinner plate for service; for Streamliners, silver cream soup cup, underlined with tea plate. Ladle placed along side of tureen.

BREAD AND HALF AND HALF Equal parts of milk and cream. Same service as for Bread and Milk described above for all trains.

INDEX FILE #14-1 HOT ROLLS AND NUFFINS

HOT WHOLE WHEAT MUFFINS Prepare the same as for corn muffins, using whole wheat in lieu of corn meal

HOT BRAN MUFFINS Prepare the same as for corn muffins, using Bran or All Bran in lieu of corn meal

HOT WHEAT MUFFINS Prepare the same as for corn muffins, using all wheat flour

HOT BLUEBERRY MUFFINS Prepare same as for wheat muffins, adding 1 cup of picked and mashed fresh blueberries or 1 ½ cups drained canned blueberries. HOT GINGER MUFFINS Prepare same as recipe for ginger bread, filling molds 2/3 full of batter.

HOT PINEAPPLE MUFFINS Prepare same as for wheat muffins adding 1 cup well drained crushed pineapples.

HOT DATE MUFFINS Prepare same as for wheat muffins adding 1 cup seeded and chopped dates.

HOT FIG MUFFINS Prepare same as for wheat muffins, adding 1 cup of finely cut or chopped figs, may also be featured as hot whole fig muffins, hot fig bran muffins, by preparing as for hot whole wheat or hot bran muffins by adding 1 cup of figs. When muffins are featured with nuts add ½ cup finely chopped nuts to recipe.

INDEX FILE 14-2 Sheet 2 4/9/40 HOT ROLLS HOT ROLLS AND MUFFINS For 6 dozen rolls: 3 quarts water 2 ounces yeast; dissolve at all times in luke-warm water, 1 level basting spoonfuls salt 2 level basting spoonfuls sugar ½ cup lard In summer, during hot weather, use cold water for mixing; during cold weather, use luke-warm water. First dissolve the yeast and sugar in about a pint of luke-warm water; put balance of water in mixing pan, and dissolve salt in same; add a little flour to make sponge; then add the water containing yeast and sugar; add lard; mix well by working; add enough flour to make stiff dough. The more this is worked and mixed the lighter and whiter the rolls will be. Grease bottom and sides of pan, and top of dough. In summer set in a cool place with cloth over same; in winter cover well and place in warm place, Not Hot. Set this dough about 9:00 or 9:30PM and it will be ready by about 4:30AM. First thing in the morning pound down and pull out at the bottom and lap over and pound down and work in all of the air that you can; then turn out on pastry board and work by lapping over and pounding. Cut into pieces the size of a hen’s egg, roll round, the break down with the edge of the hand or a small piece of broom handle. Grease top and set in warm place for about 30 minutes; bake in hot oven. The more the dough is worked while mixing, and in the morning, the lighter and better the rolls will be.

CORN MUFFINS 1 ½ pounds of cornmeal ¾ lb, flour ½ cup butter 3 teaspoons baking powder ½ cup granulated sugar 1 teaspoon salt 1 quart milk 4 eggs Mix together dry, add 1 qt of milk in which 4 eggs have been beaten, ½ cup of melted butter and mix thoroughly. Grease muffin tins and bake in hot oven. Serve hot to order. Wheat and graham muffins same except leave out cornbread and add that amount of flour. Fill molds 2/3 full.

CORN BREAD Same mixture as above except add more milk (1/2 pint) pour into well-greased baking sheet. Bake in hot oven. Cut in portion squares as listed below under portion instructions. Serve 1 to portion. Have mixture ½” thick on baking sheet.

INDEX FILE 14-2 Sheet 1 (6/11/40 Revised) HOT BREAD FROM THE BASKET The basket is to be used only on the following trains for meals as specified: Los Angeles Limited – Dinner meal only when menu lists hot breads Portland Rose – Dinner meal only when menu lists hot breads Portland – Seattle – Dinner meal only when menu lists hot breads Overland Limited – Dinner Meal only when menu lists hot breads Pony Express - Dinner Meal only when menu lists hot breads City of Denver – Dinner only in dining room when menu lists hot breads City of San Francisco - Dinner only in dining room when menu lists hot breads City of Portland – Dinner only in dining room City of Los Angeles – Dinner meal only in main dining room

On these trains only, except City of Portland and City of Los Angeles, and for meals outlined above is the preliminary cold bread (3 half slices) with crackers along with soup to be considered. . On the City of Portland and City of Los Angeles, preliminary cold bread service is not desirable in connection with the Continental Dinner as the basket with hot rolls follows the fish service immediately.

On all other trains and service, hot bread basket is not to be used and preliminary cold bread service along with soup. Etc. is not to be carried out, unless such service is requested by guest. On these other trains hot bread should be served hot and fresh on tea plate along with the meal.

Further in connection with the hot bread service on all dining cars, it is to be noted nearly all Stewards are ordering rolls from Commissaries and reheating them for service at dinner and breakfast meals. This practice will be permitted only on the following trains: all Streamliners where dinner rolls are featured; Limited trains where dinner rolls are listed on printed menus; Challenger trains where dinner rolls are listed.

Coffee Shop Stewards should feature muffins, biscuits, etc. on menus and Chefs should prepare fresh hot Parkerhouse rolls for breakfast meal, in addition to hot muffins. Exceptions may be made to these instructions on very light trains, or on runs where very few passengers are served breakfast into terminals, etc., i.e. Train #22 arriving into Kansas City, Trains 3 & 4 between Denver and Cheyenne; Salt Lake – Butte trains at the present time. This however, should be a matter of judgment on the part of the Commissary and the Steward involved as to the best and at the same time most economical operation.

INDEX FILE #14-3 HOT ROLLS AND MUFFINS Streamliner Standard D.C. Coffee Shop Challenger Portion – A la carte Rolls or muffins two two two two Corn Bread 1 pc. 3x4” 1 pc. 3x4” 1 pc. 3x4” 1 pc. 3x4”

Portion – Tab Rolls or muffins ------two two Corn Bread ------1 pc. 2x3” 1 pc. 2x3”

Service – A la carte Hot tea plate Hot tea plate Hot tea plate Hot tea plate

Service – Tab From bread sheet From bread sheet Hot tea plate Hot tea plate

Remarks: Hot tea plate to accompany for all service when butter is served on butter chip. No tea plate necessary when butter is served on tea plate. For Challenger when listed, tab portion of rolls to be 1 Parkerhouse roll and 1 pan roll as received from Commissary served on tea plate.

BRAN MUFFINS: - 24 muffins Recipes: 2 cups Bran 4 Tablespoonfuls shortening (lard) 2 cups milk 2 eggs – well beaten ½ cup sugar ½ teaspoon salt 2 cups flour 5 teaspoons Baking powder

Add bran to milk and let stand 5 minutes, cream shortening and sugar, add beaten eggs and mix until smooth. Add soaked bran and milk, sifted flour and baking powder and salt and stir until well mixed. Fill heated and greased muffin pans 2/3 full. Bake in medium hot oven 30 minutes or until done.

FILE INDEX: 14-2 Sheet 3 7/9/40 - Revised TOAST: FRENCH, MILK, OR CREAM, MELBA, THIN, CINNAMON TOAST Two slices slightly less than ½ inch thick each, regulation table bread or three slices small table bread, untrimmed after toasting for all service. To be served hot under napkin on hot tea plate for all trains except Challenger where napkin is omitted. Butter service to accompany. NOTE- Toast must always be made to order for all service except Challenger breakfasts, where it is permissible to prepare small quantities of toast on heavy Challenger trains so as not to delay service, but toast must be hot when served. Toast should NOT be buttered unless so ordered by guests. When ordered buttered, a knife or palette knife should be used for spreading softened butter. UNDER NO CIRCUMSTANCES USE A PASTRY BRUSH OR LADLE or swab of any kind to butter toast. THIN TOAST: When thin toast is ordered, 3 slices 3/8” thick to be used. Where table bread is provided sliced, Stewards should order a few loaves of unsliced bread to protect this service. Bread should be cut the thickness desired by patrons from unsliced bread and toasted. MELBA TOAST: When Melba toast is ordered, slices should be ¼” thick or thinner as desired by guests. Bread to be trimmed and placed in cut meat pan and put in oven to brown slowly and thoroughly dry out. Thin and Melba toast to be served freshly made and hot, under napkin, on hot tea plate for all trains except Challenger where napkin is omitted. CINNAMON TOAST: Three thin slices of untrimmed toast, butter one side of the toast and sprinkle with mixture of equal parts of granulated sugar and cinnamon. Dust toast generously and place in cut meat pan and put in oven until very hot and slightly glazed. Serve on hot tea plate, under napkin, for all trains except Challenger where napkin is omitted. MILK OR CREAM TOAST: Two slices from regulation table or three small slices hot dry toast ½” thick when toasted, then slightly trimmed. Serve under napkin on hot tea plate. Hot milk or cream served in tureen for all trains, with cover. Portion to be tureen 2/3 full. Soup plate on dinner plate for service. Ladle in soup plate, never tureen for standard and coffee shop diners. For Challenger, soup coupe dish, ladle in coupe dish on dinner plate for service. For streamliners, silver soup cup on tea plate, ladle placed along side of tureen. Butter service to accompany. FRENCH TOAST: Two slices table bread ¾” thick for all trains except Challenger which is ½” thick, trimmed free from crust, cut diagonally, making four triangular pieces. Dipped in mixture of 2 eggs and 1 basting spoon of pure cream well beaten, fried golden brown in hot clarified half butter and half lard in shallow pan. Serve hot and well dried on hot medium chins platter for standard diners a la carte and select meals and a la carte coffee shop. Serve directly on dinner plate for Streamliner and Challenger a la carte and select meals and on coffee shop select meals. Hot dinner plate for service where platters are unavailable.

INDEX FILE #14-4 (Sheet #1) Revised 4/25/41 FRENCH TOAST (Continued)

Butter service to accompany. Serve jelly on the side Streamliners and Standard diners and in nut dish Coffee shop diners, in ice cream dish Challenger, directly on one side of plate with toast. When syrup is listed serve in syrup pitcher. When honey is listed, serve individual jar, to removed on sauce dish, AD spoon on side of jar. If bulk honey is used, serve in sauce boat, same quantity as individual jar. Honey to be clear and at room temperature.

INDEX FILE #14-4 (Sheet #2) RECIPE: WHEAT CAKES CORN, GRAHAM OR RICE CAKES FRITTERS

WHEAT CAKE BATTER: Beat together 3 eggs, 1 teaspoon salt, 2 tablespoons sugar. Add one pint of milk, 2 cups flour and 2 level tablespoons baking powder and mix thoroughly and lastly add 6 tablespoons melted butter.

CORN CAKES OR GRAHAM CAKES: Prepare same as for wheat cake batter, only using two-thirds wheat flour and one-third corn meal or graham flour.

RICE CAKES: Add one-half cup steamed rice to wheat cake batter recipe, adding enough milk to make cakes proper thickness.

All griddle cakes to be 4 ½” in diameter. Care must be taken to have griddle the right temperature and lightly greased. A la carte portion for all trains except Challenger to be 4 cakes to order, served on tea plate with cake cover, service plate to accompany. Challenger a la carte portion to be 3 cakes to the order, served on tea plate with cake cover, service plate to accompany. For service of cakes with Beacon, Ham, or Sausage, see recipe for Bacon, Ham or Sausage under File #8. Immediately when griddle cakes are baked, one cut of butter is to be placed on top of the cakes and a cake cover applied to keep the cakes piping hot for service. Butter to be place4d on cakes by waiter in the pantry, using an oyster fork for this purpose. Never handle butter with fingers. In addition, regulation butter service should accompany.

FRITTER BATTER: Beat together 2 eggs, 1 tablespoon sugar, ½ teaspoon salt. Add 1 ½ cups milk, 4 cups flour and 1 tablespoon baking powder and lastly add 1 tablespoon melted butter and mix thoroughly. Use same recipe for frying vegetable fritters, omitting the sugar. Two slices pineapple or three slices of cored and peeled apples for a la carte order of fritters served on appropriate sauce on a small 9” platter, dusted with powder sugar. Other fruit fritters to be the same size portion as for pineapple fritters.

CORN FRITTERS: ½ lb. Flour, 1 heaping teaspoon baking powder, a little salt, ½ teaspoon sugar, flour to make a stiff batter, add ½ can of corn and two well beaten eggs. Fry by dropping into shallow lard. And butter in frying pan. One tablespoon batter for each fritter. Do not fry in deep lard. Corn fritters may be served with appropriate sauce. Service to be the same as for pineapple fritters, three fritters to portion. When banana fritters are featured, serve one whole banana, split lengthwise and than each piece cut in half, serving the four pieces, the same service as for pineapple fritters.

INDEX FILE #14-5 (Sheet #1) (Continued – Sheet #2) WHEAT CAKES CORN, GRAHAM OR RICE CAKES FRITTERS

CORN FRITTERS WITH BACON Streamliner Standard DC Coffee Shop Challenger

Portion-a la carte 3 fritters 3 fritters 3 fritters 3 fritters 3 slices Bacon 3 slices Bacon 3 slices Bacon 3 slices Bacon

Portion-Tab 2 fritters 2 fritters 2 fritters 2 fritters 2 slices Bacon 2 Slices Bacon 2 slices Bacon 2 slices Bacon

Service-a la carte Dinner plate Silver platter Silver platter Dinner plate

Service-Tab Dinner plate Silver platter Dinner plate Dinner plate

Remarks: All fritters to be dusted with powdered sugar. Hot dinner plate to accompany when served on platter.

Note: When serving honey with cakes, serve individual jar, top removed on sauce dish. A.D. spoon on side or jar. If bulk honey is used, serve in sauce boat, same quantity as in individual jar. Honey to be clear and at room temperature.

When syrup is served with hot cakes, fritters, fried corn meal mush or other hot items, syrup is to be heated considerably above room temperature by placing the filled syrup pitchers in cup warming oven or on steam table sufficiently in advance of service to warm contents.

INDEX FILE #14-5 (Sheet #2) FRENCH PANCAKES RECIPE:

½ cup flour, 1/8 teaspoon salt, 2 eggs, 1 cup milk, ¼ cup cream, ¼ teaspoon grated lemon rind. Beat eggs well with cream and milk, add flour, grated lemon rind and salt and stir until perfectly smooth. Using ½ clarified butter and ½ lard cover bottom and sides of 2 regulation egg pans, pour enough batter in each pan to cover bottom of pan, as batter cooks, tilt pan permitting batter to cover sides of pan ½ way to the top, turn with palette knife, to be slightly browned on both sides and well done. Remove to hot plate and spread with currant jelly and roll. Sprinkle with powdered sugar and score lightly with hot iron. Serve two to the order on a medium china platter for all service with a teaspoon of currant jelly at one end of the platter. Hot dinner plate to accompany. Butter service.

Streamliner Standard DC Coffee Shop Challenger

Portion – A la carte 2 pancakes 2 pancakes 2 pancakes 2 pancakes

Portion - Tab “ “ “ “ “ “ --

Service – A la carte dinner plate med. China platter med. China platter dinner plate

Service - Tab dinner plate “ “ “ dinner plate --

4/9/40 INDEX FILE 14-6 TEA BISCUITS ORANGE TEA BISCUITS GINGER BREAD RECIPE: TEA BISCUITS ½ gal. milk 1 lb. Lard 4 lbs. Flour 5 tablespoons salt 5 tablespoons baking powder Mix flour, salt and baking powder, sifting together. Add lard and rub between the hands until thoroughly blended and flaky. Add ½ gallon very cold milk and mix, dough not to be too stiff and handled as little as possible, while mixing, using a spoon and not the hands to mix in the milk. Roll out thin, and cut with a biscuit cutter, biscuits to be 1” thick when baked. Biscuits to be baked in small quantities and at intervals to insure having freshly baked and hot biscuits during entire meal. Tops to biscuits to be brushed with melted butter before baking and baked in hot oven for 20 to 30 minutes and must be served hot.

ORANGE TEA BISCUITS To be prepared as above adding 1 cup of finely grated outer rind of oranges to the flour before adding lard, and mixing thoroughly. Before placing biscuits in the oven sprinkle the butter brushed biscuits with a mixture of equal parts of granulated sugar and grated outer rind of orange that have been rubbed together until thoroughly blended.

GINGER BREAD Sufficient for one roll tin 49 cuts – 2x3 inches 3 cupfuls molasses 3 level teaspoons soda 3 cupfuls boiling water 3 level teaspoons ginger 1 ½ cupfuls sugar, brown or granulated 2 level teaspoons cinnamon 1 cupful shortening, half lard and half butter 1 level teaspoon cloves 7 ½ cupfuls of flour 6 eggs

Cream shortening and sugar, add slowly well beaten eggs, when well mixed stir in the molasses to which has been added the boiling water, mix thoroughly and stir in lightly but thoroughly the flour, with which has been sifted twice the soda and spices. Spread thinly in roll tin which has been well buttered and floured. Bake in medium hot oven 30 minutes.

4/9/40 INDEX FILE 14-7 sheet 1

TEA BISCUITS ORANGE TEA BISCUITS GINGER BREAD

Streamliner Standard DC Coffee Shop Challenger

Portion – A la carte Tea biscuits 3 3 3 3 Ginger Bread 1 cut 3x4” 1 cut 3x4” 1 cut 3x4” 1 cut 3x4”

Portion – Tab Tea biscuits -- -- 2 2 Ginger bread 1 cut 2x3” 1 cut 2x3” 1 cut 2x3” 1 cut 2x3”

Service – A la carte Hot tea plate Hot tea plate Hot tea plate Hot tea plate

Service - Tab Fresh from basket Fresh from basket Hot tea plate Hot tea plate

Remarks: Hot tea plate to accompany for all service when butter is served on butter chip. No tea plate necessary when butter is served on tea plate.

4/9/40 INDEX FILE 14-7 (Sheet 2)

SANDWICHES

All sandwiches to be made in kitchen and both slices of bread thinly sliced with softened butter, applied with knife.

CLUB SANDWICH Three ¼ inch slices of freshly made toast. Spread each slice with mayonnaise. Cover two slices with mayonnaise. Cover two slices with crisp lettuce and arrange neatly slices of white meat cut from breast of chicken or turkey on each slice covered with lettuce and place on each slice covered with chicken or turkey one slice well done bacon. Season with salt and pepper lightly. Put sandwich together, trim edges and cut into four triangular sections and fasten together with wooden toothpicks or French frills. Arrange the four sections neatly around the center of a warm medium silver platter on a bed of lettuce leaves. The points of the sections should be pointing upwards with the outside of the toast resting on the platter. Garnish with two olives, two slices of dill pickles and one slice of ripe tomato cut in two. The toast should be made, cut ¼ inch thick and toasted crisp but not brittle. To be served on warm silver platter with hot dinner plate for service standard and coffee shop diners. For Streamliner large diner, Streamliner coffee shop diner and Challenger diner serve directly on hot dinner plate with above garnish.

HOT ROAST BEEF SANDWICH One slice of prime rib, cut from small end, between two slices of regulation toast bread. Trim edges and cut diagonally. Garnish with one besting spoonful mashed potatoes, covered with gravy. Serve hot on hot medium platter for standard diner, hot dinner plate for service. For Streamliner, Coffee Shop and Challenger diners, serve directly on dinner plate.

SARDINE SANDWICH One individual can of sardines. Butter one slice of bread and cover with lettuce leaf. Serve sandwich open with sardines arranged on the slice of unbuttered bread. Serve on lettuce leaf on cold medium platter. Garnish with two slices of dill pickles and ¼ lemon, cut from stem to blossom end. Cold dinner plate for service on standard diners. For Streamliner, coffee shop and Challenger diners, serve directly on cold dinner plate for service.

INDEX FILE #14-8 HAM, TONGUE, BEEF, CHEESE, CHICKEN or TURKEY “OFF THE TRAY” or OTHER COLD MEAT SANDWICHES HAM SANDWICH One horseshoe cut or two under cuts of boiled ham, between two slices of fresh regulation bread. Spread softened butter with knife on both slices of bread. Lettuce leaf on one slice of bread. Fold together trim edges and cut diagonally into triangular sections. Serve on lettuce leaf with garnish of two slices of dill pickle, ripe and 1 green olive, 1 slice tomato cut in two pieces, on cold medium platter. Cold dinner plate for service on standard diner. For Streamliner large dining room same garnish as above and serve directly on cold dinner plate. For coffee shop and Challenger service, sandwich should be served on cold dinner plate and garnished as listed below. Garnish sandwiches for these trains with a small basting spoon of Mexican cold slaw or plain cold slaw on one side of sandwich with 2 slices of dill pickles on the other side. Garnish of sliced tomato on the coffee shop and Challenger service should not be used particularly when tomatoes are very expensive. It should be understood however, tomatoes should be used in season as a garnish when price of this item justifies their use.

TONGUE SANDWICH Two slices from large end or 3 from small and ¼” thick. Prepare same for all services as above. Garnish the same for trains as outlined above.

SWISS OR AMERICAN CHEESE SANDWICHES One slice ¼” thick. Preparation, garnish and service same as listed above as outlined for each train.

NOTE Mustard and horseradish to be served with all sandwiches, also butter service to accompany all sandwiches. No horseradish served with cheese sandwich unless on request.

CHICKEN AND TURKEY SANDWICHES 2 or 3 medium slices of the white meat of fowl only to be used. Preparation, garnish and service same as listed above as outlined for each train.

OFF THE TRAY SANDWICHES When featured; 2 slices of fresh toast bread, both buttered with softened butter and well covered with meat or cheese. Eggs are permissible for breakfast. All sandwiches to be neatly trimmed and served in regulation sandwich bags provided. Waiters to place sandwich bags in pantry. All sandwiches are to be made fresh for each service. No leftover sandwiches are to be served. NOTE Any sandwiches after off the tray service should have the meat taken out and returned to the kitchen and bread disposed of. 4/9/40 INDEX FILE 14-9 COFFEE Before making fresh coffee, it is absolutely necessary that the urn, including faucet, be hot and clean. Care should be used in placing the paper disc in filtrator, in order to have the full surface of the bottom covered and make sure paper is not broken. One sheet of filter paper only should be used, otherwise coffee will be slow passing through. Coffee bags or sacks are not to be used for making of coffee. Filtrators with paper discs have been furnished all Commissaries and none other should be used. After placing paper in filtrator, place inner ring securely in the bottom, then proceed with making coffee. Use one 8 oz. Package of dry coffee and pour over paper and ring, place upper perforated disk with handle, which acts as a baffle plate, in urn and add one gallon of boiling water from hot water pot on range, using one gallon measure as provided. Pour into urn and place cover on top. It is not necessary to draw off the coffee with the filtrator, as the one filtration will extract all the strength of coffee. If coffee is drawn with this type of filtrator, it may cause the paper to tear and the grounds would get into the coffee. It is not necessary to leave filtrator in urn when coffee has seeped through paper. Remove at once and have ready for next making of coffee. Coffee must not be made on the range in pot and poured into urn. Immediately after conclusion of meal, coffee must be drawn from urn, the urn filled with hot water and allowed to stand half an hour, and this water drawn off, then fill urn half full of fresh hot water and allow to stand until next meal, when the water should be drawn off and urn rinsed before making fresh coffee. Chefs should personally see that this order is being carried out. Once each trip, faucets should be removed and thoroughly cleaned and scoured out. Urn should be washed and scoured clean at close of day’s meals and filled with hot water over night and again washed in the morning before fresh coffee is made.

SILEX COFFEE Place 3oz. Of dry ground coffee or level cupful in 8 cup upper part of Silex container. Fill bottom container with boiling water about 1 inch from lower part of neck. Put top section in place firmly and set Silex on high heat. When water rises to upper part, remove from direct heat, stirring once with paddle provided or silver tablespoon, to allow coffee and water to thoroughly mix and then drip back into lower part of maker. When all coffee has passed into lower section, remove top and wash clean and prepare for further use.

For a la carte service of pot of coffee, pot should be filled ¾ full for all trains. For select meals on Streamliner, standard and coffee shop diners, serve 1-1/2 cups of coffee in pot, no underliner necessary. Waiter to place coffee pot, hot cup and saucer to the right of guest. Place creamer and sugar service within easy reach of the guest. Remove sugar bowl top, place sugar tongs across top of open bowl. Allow guests to pour coffee and cream as desired. Coffee allowance 16 cups to package of coffee.

FILE INDEX #15-1 (Sheet No. 1) COFFEE (Contd) For Challenger set meals, heated coffee cup and saucer to be placed to the right of guest, coffee poured from pot by waiter and pot removed. Sugar bowl top removed and teaspoon placed in bowl by waiter. Creamer and sugar service to be placed within easy reach of guest. Allow guest to pour the cream and help themselves to the sugar. Additional helping of coffee to be served only on request and not solicited. A clean teaspoon must be placed alongside sugar bowl at all times during the meal service.

Waiters should see that coffee pots have been heated thoroughly before drawing coffee into pot. Coffee cups likewise should be heated and to be piping hot for coffee service.

SERVICE OF CUP COFFEE On some trains “Cup of Coffee” is listed, in addition to the pot service. Waiter should serve as follows: Bring to table the coffee in pot, together with heated coffee cup and saucer. Pour coffee at table and remove pot. Sugar and cream to be placed for guest to serve self.

SERVICE OF ICED COFFEE For Streamliners, standard and coffee shop diners, a la carte portion of coffee to be same as a la carte pot of coffee service. For select meals on Streamliner and standard diner same portion as select meals, with lemonado glass ¾ full of cracked ice, on coffee saucer. Iced teaspoon for service. For coffee shop and Challenger select meals, serve coffee direct in the ¾ filled lemonado glass of cracked ice, underlined with sauce dish on coffee shop and coffee saucer on Challenger. Refills or second glass of iced coffee served without charge on set meals, only on request and not solicited. For Challenger a la carte order of iced coffee, same service as for set meals.

COFFEE FOR “OFF THE TRAY” SERVICE 13 cups to standard white porcelain pot provided. Same quality coffee as for dining room service. Cream and sugar by waiter when served. Coffee when sold in tourist cars and coaches, that is, to passenger or porter personally coming after same with own container, charge per cup in accordance with price list, including cream and sugar.

DEMI-TASSE COFFEE For a la carte when ordered, pot of hot coffee to be brought to table and placed to the right of guest along with piping hot after dinner cup and saucer to be placed right of guest, with A.D. spoon to accompany Waiters to see that creamer and sugar service is within easy reach of guest, top removed from sugar bowl and tongs placed across the top of sugar bowl. For select meals, same as above. Coffee pot to be half full of fresh coffee.

INDEX FILE #15-1 (Sheet #2)

MILK BUTTERMILK CREAM

MILK OR BUTTERMILK ½ pint size bottle per portion for all service. Bottled milk to be received daily when possible and stored in back of the refrigerator moving the milk previously received to the front to be served first. Steward should watch this feature closely, also when ordering milk to prevent overstocking. All milk to be served in the bottle, bulk milk from kitchen not to be used for table service. Outside of milk bottle to be wiped clean before bringing it to table and bottle cap to be loosened by waiter in the pantry. Bottle cap to be lifted at the table and removed. Waiter to place ale glass on the table and pour ½ cup of the milk in the glass and place the milk bottle on the table. NO underline. No underline necessary for Challenger service and ale glass should not be underlined for any service. Bottle cap not to be removed when bottle of milk is sold to passenger or porter and taken from the car, sipper or ale glass as requested to accompany. Milk and buttermilk to be well shaken by waiter in the pantry before serving. For service to small children use special child’s glass as provided in lieu of ale glass. When cream is requested serve 8 oz. Of cream in ale glass, cream not to be diluted but served from quart bottle as received from Commissary. No underline necessary. In order to have coffee served hot and remain hot, pantryman should fill necessary number of creamers before starting meal service and place them where cream will become about the temperature of the room by the time meal is called. It is not desirable to serve ice cold cream with hot coffee. When whipped cream is required for cocoa, shortcakes or jellos, same to be whipped by pantryman and served from the pantry.

4/9/40 INDEX FILE 15-2 HOT TEA

RECIPE:

HOT TEA. One individual bag of tea to the portion for every pot of tea drawn. Too much stress cannot be placed on the importance of the preparation and service of hot tea. Tea pot must be thoroughly cleaned, dry and piping hot, tea bag placed in the pot with the tag attached to the bag hanging on the outside of the pot, the pot filled with boiling water, just before the waiter leaves the pantry. Hot water jug or pot according to the type of equipment used must also be clean, piping hot and filled with boiling hot water at the time tea is prepared, and accompany all hot tea service, except for Challenger service where additional boiling water is served if requested. Cup which must be piping hot underlined with a saucer to accompany. Cup with handle to the right of guest, and saucer to be placed just to the right of the guest with the pot and boiling water container just forward of the cup and saucer. At no time is hot tea service to be other than outlined above.

Waiter to see that creamer and sugar service is within easy reach of guest, top removed from loaf sugar bowl and tongs placed across the top of the bowl. Waiter to ascertain from the guest if lemon is desired, if so, serve 3 thin slices of lemon and an AD saucer with oyster fork, to be placed next to hot tea pot. For Streamline service hot Lennox tea pot and silver hot water pot to be served on special silver platter provided and not placed directly on table. Lemon service in AD saucer to be placed on the table next to the platter. In order to have tea pots piping hot for tea service, pots to be kept in warming locker where bouillon cups are kept to insure pot being thoroughly heated for service.

4/9/40 INDEX FILE No. 15-3 ICED TEA

RECIPE: Tea to be prepared same as for hot service and brought to the table in pot with lemonade glass full of cracked ice on a saucer, iced tea spoon to accompany. ¼ lemon cut from stem end to blossom end served on china butter chip. This to be service for iced tea for standard diner a la carte as well as select meals and for coffee shop a la carte meals.

For Streamline a la carte prepare same as for hot service, using the white lennox pot in silver holder, together with silver hot water pot containing boiling water served on the small silver platter provided, with the addition of the lemonade glass filled with cracked ice on coffee saucer with quarter of lemon, cut from stem end to blossom end on AD saucer. Iced tea spoon to accompany.

FOR SELECT MEALS: For Streamliner select meal service same preparation and service as above, except omit the silver hot water pot and place lemonade glass with cracked ice directly on small silver platter along with lennox tea pot. Iced tea spoon to accompany, quarter of lemon on AD saucer. On Challenger and coffee shop cars during the warm weather when iced tea is popular, ice tea should be prepared in advance with large tea bags in a two gallon crock or stainless steel jar, and served direct to the table in lemonade glass full of cracked ice, underlined with saucer on Challenger and sauce dish on coffee shop with 1/8 cut of lemon cut from stem end to blossom end along side of glass. Refills or second glass of iced tea served without charge on set meals, this only by request by guest and not solicited. Iced tea spoon to accompany.

For a la carte order of pot of iced tea on Challenger service, serve pot same as for hot and lemonade glass filled with cracked ice on coffee saucer with 1/8 lemon cut from stem end to blossom end served on side of lemonade glass on coffee saucer, iced tea spoon to accompany.

4/9/40 INDEX FILE 15-4

COCOA RECIPE: COCOA: All hot cocoa to be prepared in kitchen and strained when done, into hot chocolate pot furnished by waiter ordering same. Two teaspoons of bulk cocoa, mixed in ½ cup of boiling water in sauce pan, to be dissolved thoroughly, and add 1 ½ cups of boiling hot milk and mix thoroughly with whip, do not boil and strain into cocoa pot, which has been previously heated. Whipped cream to be prepared by pantryman and served from pantry. When a pot of cocoa is ordered on Challenger same preparation and service as above except the whipped cream is omitted. When a cup of cocoa is ordered a la carte on Challenger cocoa to be made in usual manner and brought to table in pot with cup and saucer placed to the right of guest and cocoa poured into cup and pot removed. No whipped cream necessary. For Streamliner and standard diner select meals, preparation and service to be same as a la carte except pot to contain approximately 1 ½ cups. ICED COCOA FOR SELECT MEALS: On coffee shop and Challenger cars during the warm weather when iced cocoa or chocolate are popular, it should be understood iced cocoa or chocolate should be prepared in advance in a one gallon or two gallon (as business warrants) crock or stainless steel jar, and served in the lemonade glass full of cracked ice direct to the table underlined with a saucer on Challenger and sauce dish on coffee shop cars. Iced tea spoon to accompany. Refills or second glass of iced cocoa or chocolate served without charge on the set meals, this is only on the request by guest and not solicited. To be prepared as follows for 1 gallon. Use 1 quart of boiling hot water to dissolve 1 cupful or 4oz. of special bulk cocoa as provided. Stir with whip thoroughly until smooth, add 3 quarts of boiling hot milk and stir thoroughly but do not boil and strain into jar. Place in pantry when waiter will fill lemonade glass with cracked ice and 1 cup of cocoa or chocolate poured into glass with sauce dish for coffee shop and saucer for Challenger underlined. Iced teaspoon to accompany. Cocoa allowance based on 16 cups to 4oz. or 1 cup of cocoa to a gallon. ICED COCOA OR CHOCOLATE A LA CARTE: To be made in the pantry. Put two level teaspoons of special cocoa provided in dry clean lemonade glass, add 2 level tablespoons of sugar, ¼ glass of boiling water, stir until cocoa thoroughly dissolved. Fill glass with ice cold rich milk from individual bottle and cracked ice. Shake well and serve. Top with whipped cream. Underline lemonade glass with coffee saucer for Streamliner and standard diners, sauce dish for coffee shop diners. Iced tea spoon to accompany. This service to be followed for Streamliner, standard and coffee shop diners a la carte and select meals. When business is heavy in summer on coffee shop cars, cocoa to be made in the kitchen in the 1 gallon jar when listed on select meals.

INDEX FILE No.15-5 MALTED MILKS AND POSTUM

MALTED MILK HOT One individual bottle, contents blended in lemonade glass with a little hot water, fill glass with boiling milk. Serve in same glass. Have finished product smooth and free from lumps. To be made in pantry by waiter. Iced teaspoon to accompany. Serve glass underlined with saucer or sauce dish.

MALTED MILK COLD One individual bottle, contents blended in lemonade glass with a little hot water, fill glass with ice and cold milk. Shake thoroughly, strain and serve in cold lemonade glass. To be made in the pantry by waiter.

POSTUM To be made in cup at table according to guest’s wishes. Can or individual package on tea plate, with teaspoon alongside, cocoa pot of boiling water, no underliner necessary. Hot coffee cup and saucer for service. Cream service to accompany. This to be the service for all trains when requested.

4/9/40 INDEX FILE 15-6 WINE and BEVERAGE SERVICE The dining cars wine listed furnished should be presented to patrons along with menus and patrons advised of service of various blends of Champagne, Wines, etc. available. Following details of service of various brands of Champagne, Wines, etc. should be followed:

Champagne – Imported and Domestic: Champagne should be thoroughly iced before service, using silver ice tub, and serve very cold. Care should be exercised in serving and removing cork from bottle, by placing a napkin around bottle. The champagne glass should also be thoroughly chilled and polished.

Red Wine – Table Claret, Tipo, & Sparkling Burgundy: Table Claret and Tipo should be served at ordinary room temperature from 68 to 70 degrees and service to be in the Claret wine glass. Sparkling Burgundy should to served cold, but not as low a temperature as Champagne unless requested; usually about 40 degrees. As tastes of patrons vary, it would be well to inquire of the patron as to the temperature desired. The Champagne glass should be used for service of Sparkling Wine.

White Wines – Riesling and Sauternes: Riesling and Sauterne wine should be chilled to about the temperature of our storage refrigerator unless otherwise requested by the patron. The Claret wine glass should be utilized in the service of these two items.

Port Wine: Should be served about room temperature, or slightly lower, approximately 60 degrees. A special small Sherry glass supplied to be used in service of Port wine.

Sherry Wine: Should be served at about same temperature as Port wine, making use of special small Sherry wine glass furnished.

Bromo Seltzer: Empty contents of individual bottle in dry B.&S. 13oz glass, put in four ounces of table water in another B.&S. glass, mix by pouring one into the other at least three times. Serve quickly.

Beer: 7 oz. beer glass. Beverages to be kept on lower shelves in wine locker. Serve COLD, no ice.

Cider: 7 oz. beer glass. Serve cold. Place bottle on table when served.

Grape Juice: Stem Claret glass. Contents of individual bottle. INDEX FILE 15-7 (sheet No. 1) WINE & BEVERAGE SERVICE (CONT’D)

Imported & Domestic Ginger Ale: 7oz. beer glass. Serve cold, ice if requested. Place bottle on table when served.

Grape Juice High Ball: 13oz. B.&S. glass. Small piece of ice, individual bottle of grape juice, mineral water or table water as ordered. Bar spoon.

Loganberry Juice: Stem Claret glass, contents individual bottle.

Loganberry Juice High Ball: Same as for grape high ball.

Lemonade, Plain: In all cases where lemonade is ordered, patrons should be asked how they desire same as to sweetening and proceed accordingly. The juice of one whole lemon to be used in every case; patrons should be asked if they desire the lemonade with or without ice, and serve accordingly. The lemonade should be served in B.&S. glass and in all cases dressed with one-half slice of orange; two straws in original package should accompany each lemonade service.

Lemonade, Mineral Water: Where special mineral water, such as White Rock, Appolinaris, Shasta, etc. is requested in lemonade service, lemonade should be properly prepared in the bar with the exception of the mineral water, and the mineral water should be poured and stirred at the table, after first presenting same to patrons for their acceptance, and the bottle with any remaining mineral water should be left at the table until patrons have finished.

Pluto Water: 8oz. ale glass. Serve at table at room temperature. No ice.

Poland Water: 7oz. glass (beer glass). Serve at table room temperature. No ice.

Red Raven or Apenta Water: 8oz. ale glass. Serve at table room temperature. No ice.

INDEX FILE 15-7-2 (Sheet #2)

WINE & BEVERAGE SERVICE (CONT’D)

Mineral Water (All kinds): 8oz. ale glass. Ice if desired.

Cigars and Cigarettes: Serve cigars as ordered in original box on tray to patrons at tables. Patrons to select as desired. Serve cigarettes as ordered on bar tray to patrons at table.

NOTE: Stewards and waiters should be familiar with brands of wine available and present to patrons for inspection and approval special bottle goods before cork is drawn.

Laxative waters should be stored in locker not under refrigeration.

In presenting wine to guest for inspection before opening, care should be used in handling bottle to prevent shaking. Likewise extreme care should be used in removing corks from bottles.

When serving wine to a party of two or more, the top of the bottle should be poured into the host’s glass before serving the others in the party.

INDEX FILE 15-7-3 (Sheet #3) BUTTER BUTTER: Butter when received should be stored on upper shelves in lower part of Steward’s bar locker. Under no circumstances should butter be stored on bottom (or floor) of bar locker. Stewards and crews should appreciate the perishable qualities of butter and it should be stored on cars where it will not come in contact with volatile odors of strong vegetables, which quickly contaminate butter. Every effort is made in the Commissaries to guard against this feature and insure freshness, butter usually is delivered directly to the maker to the car, or at the most sufficient is ordered to fill requirements for the current day’s business and if necessary to hold over one day, it is stored in dairy boxes built exclusively for this purpose.

The storing of butter on cars should be checked to avoid rancidity and if detected off flavor, arrange for fresh butter at once, turning into the Commissary available any butter unfit for service.

Care should be exercised in ordering butter for the trip and not over order. At the completion of trip or arrival at terminal where cars lay over all butter should be turned in with other perishable items for credit and all cut butter is to be placed in kitchen for cooking purposes.

Butter to be cut 32 cubes to the pound for Streamliners and Standard diners and 40 to pound for Coffee Shop and Challenger service. When cutting butter it is preferable to use a silver knife, dipped occasionally into warm water to insure smooth and not broken cubes. Cut butter should be placed in layers on large platter, each layer separated by waxed paper enclosing butter. Butter should be cut fresh for each meal and no more than enough for each meal.

After butter is cut for service, place in refrigerator, no ice on or around it. Do not store with any vegetables in storage locker. Butter at all times should be placed on butter chip or plate with oyster fork, never with the hands.

FILE INDEX #16-1. PORTION AND SERVICE INSTRUCTION FOR CHILDREN’S MENUS “SET MEALS” In connection with children’s menus, show herewith detailed instructions covering portions and service of these meals.

BREAKFAST Orange Juice ) Tomato Juice ) 4oz. in special children’s glass provided for service to children, on tea plate (3/4 glass full) Pineapple Juice ) Grapefruit Juice )

Sliced Orange – One half orange, prepared and sliced as for regulation service on a tea plate with oyster fork to accompany

Apple Sauce – One basting spoonful in small grapefruit dish or ice cream dish, underlined with tea plate

Bartlett Pear – One half of a Bartlett Pear with syrup, to be served in small grapefruit dish or ice cream dish on tea plate

Pureed Prunes or Apricots – Contents of individual can of special pack provided for babies. Serve in small grapefruit dish or ice cream Dish on tea plate

Cooked or Dry Cereals – Individual package of dry cereal, served in large grapefruit dish or oatmeal bowl on tea plate. Cream service to accompany. Cream of Wheat or Oatmeal: one basting spoonful served in large grapefruit dish or Oatmeal bowl on tea plate, cream service to accompany.

Poached Egg – One egg, poached medium, served in small grapefruit dish or ice cream dish on tea plate

Coddled Egg – One egg, set in boiling hot water the desired time as ordered, and removed from shell and served in small grapefruit Dish or ice cream dish on tea plate.

Poached Egg on Milk Toast – One egg, poached medium, placed on one slice of toast which has been dipped in hot milk, served on Tea plate.

INDEX FILE 16-6 (Sheet #1) COLD MEATS Assorted Cold – A la carte Standard and CS diners: – Four kinds of meat to be used when listed, 1 under cut of cold ham ¼” thick, 2 slices smoked ox tongue, 1/8” thick, 1 full breast of chicken or equivalent, 1 full cut from small end of rib roast: potato salad molded in pudding mold in center of cold large platter and meat neatly arranged around salad on bed of lettuce. Stripe salad with 1 slice of pimento, 1 slice green pepper. Garnish with 2 slices dill pickles, 2 slices pickled beet and sprig parsley. Cold dinner plate. Catsup, Worcestershire sauce, Horseradish and Mustard as condiments, unless some special condiment requested. Waiter to advise variety of condiments available. Serve directly on cold dinner plate for Streamliner diner and Coffee Shop diner. NOTE: It is permissible to use any four varieties of meat in preparation of this dish. The above is merely a suggestion for the size of portion to be served. The variety, however, must be select at all times and must feature cold chicken and beef.

Assorted Cold Meal Select: Four kinds of meat to be used where this dish is featured on the meal select menu, however, following portions should be served: 1 under cut cold ham, 1/8” thick, 1 slice smoked ox tongue, 1/8” thick, 1 full slice breast of chicken or it’s equivalent, ½ full cut from small end of rib roast, pudding mold of potato salad in center of dinner plate and meat neatly arranged around salad. Garnish with same as a la carte. Condiments same as a la carte. Serve directly on cold dinner plate for Streamliner and Coffee Shop diners. For Standard diner serve on medium silver platter, cold dinner plate to accompany.

Cold Ham with Potato Salad: For a la carte meals use 2 horseshoe cuts ¼” thick, select meals, 1 ½ horseshoe cuts from the boiled ham ¼” thick or equal amounts from undercut. Pudding mold of potato salad stripped with 1 slice pimento and 1 thin slice green pepper. Serve on lettuce leaf on cold medium platter. Garnish with sprig of parsley. Cold dinner plate for service. Mustard and horseradish as condiments. Platter service for Standard diners and select meals and Coffee Shop a la carte. For Streamliner and Streamliner Coffee Shop serve directly on cold dinner plate on lettuce leaf, also for Coffee Shop select meals. For Challenger portion of ham to be 1 large horseshoe cut ¼” thick or two undercuts with pudding mold of potato salad, on lettuce leaf on cold dinner plate. Salad to be garnished with 1 slice of pimento, and one slice of dill pickle placed along side of salad. Mustard and horseradish as condiments.

INDEX FILE 16-2 Sheet 1 COLD MEATS (CONT’D) Cold Ox Tongue, Fresh or Smoked: Select meals 3 large or 5 small slices 1/8” thick; A la carte four slices 1/8” thick through large end of tongue, or six slices through small end. Serve with overlapping edges on bed of lettuce on cold medium silver platter. Pudding mold of potato salad stripped with 1 slice of pimento and 1 slice of green pepper, sprig of parsley and two slices dill pickles, cold dinner plate for service. Mustard and horseradish as condiments. On Standard diners A la carte and Select meals and Coffee Shop diners Select meals, served directly on cold dinner plate. For Challenger service 3 slices 1/8” thick from large end of tongue on lettuce leaf on cold dinner plate with pudding mold on one side of dinner plate of potato salad, stripped with 1 piece of pimento, edge each slice of tongue overlapping next to potato salad, one slice of dill pickle for garnish and sprig of parsley.

Cold Roast Beef: One full cut through center of ribs, one quarter inch thick or thicker near small end. Serve on cold large silver platter on lettuce leaves. Pudding mold full of potato salad stripped with 1 slice of pimento and 1 slice green pepper. Garnish with 2 slices of dill pickle, 2 slices of pickled beets and sprig of parsley. Catsup, Worcestershire sauce, mustard and horseradish in glass cup inserts, in silver holders as provided. Cold dinner plate for service. Platters to be used for Standard diners A la carte and Select meals and Coffee Shop a la carte. For Streamliners large diner and Streamliner Coffee Shop A la carte and Select meals and Coffee Shop diner Select meals serve directly on cold dinner plate.

Note: All other cold meats when listed to be same portion as when listed hot. Same garnish and condiments as served with cold roast beef. When listing cold fowl do not include potato salad.

Cold Canned Salmon Challenger Service: Contents of individual can as provided on lettuce leaf on cold dinner plate, 1/8 cut of lemon, sprig of parsley, 2 slices of dill pickles for garnish. Mayonnaise to be served on request and serve in small grapefruit dish when requested.

INDEX FILE 16-2-2 (Sheet Two) TABLE D’HOTEL MEAL SERVICE FOR SPECIAL TRAINS AND PARTIES For this service, stewards will ordinarily be provided with printed menus and advised of rates to be charged. Scope of menus will vary according to the rate charged, but the service of items listed below will be similar to that herein outlined which covers breakfast $1.25 and dinner $1.50. Liberal table d’hotel portions should be served and additional helpings of meat, fowl or fish items, bread stuffs and beverages should be cheerfully furnished. Breakfast Fruit Fruit Cereal Cereal Eggs, as desired Broiled Ham or Bacon Entrée Entrée Potatoes Rolls Muffins Toast Coffee Tea Milk Postum Service, etc: Service and portions to be as outlined for Combination breakfast service.

Luncheon Soup Relish Relish Seafood item Entrée Entrée Potato Vegetable Cold Entrée Salad Bread Pie with Cheese Ice Cream Cakes Sherbet Beverages INDEX FILE #16-3 Sheet 1 TABLE D’HOTEL (Cont’d) SERVICES, ETC: Soups and broths (hot or cold)-serve in bouillon cup on saucer, crackers on tea plate. RELISHES: Serve in lettuce lined celery trough for two or more; on lettuce leaf in relish dish for individual. Dry items in same dish with ice between; wet items separate. Nuts in paper ramekin or nut dish. SEAFOOD ITEM: Serve on hot tea plate, lightly and tastefully garnished. To be served as a leader course always and not as a choice, unless specifically instructed otherwise. ENTREE: Serve on hot dinner plate, tastefully garnished. Ragouts or creamed items serve in hot single casserole on small platter, dinner plate for service. POTATO – VEGETABLE: Serve in small baker or grapefruit dish, except baked potato, asparagus, etc. use small platter. COLD ENTRÉE: Or Sardines, serve on cold dinner plate, tastefully garnished on lettuce leaves. SALAD: Serve on lettuce leaf on cold tea plate with dressing over same. BREAD: Serve on cold tea plate or silver bread tray. PIE WITH CHEESE: Serve (Sixth cut) on tea plate, piece of cheese along side near back of pie. SHERBERT or BULK ICE CREAM, CAKES: Serve #12 disher on tea plate in dish provided, cakes along one side. BEVERAGES: Serve same as designated for a la carte service. DINNER Canapé or Cocktail Soup or Broth Relish Relish Seafood Item Entrée High Class Roast Potato Vegetable Cold Meat Item Salad Cold Bread Hot Bread Pastries (not pie) Cup Custard Fresh Fruit Berries Melons Cheese Toasted Crackers INDEX FILE #16-3 Sheet 2 Beverages

TABLE D’HOTEL (Cont’d) SERVICE ETC: CANAPE: Serve on cold tea plate, lightly and tastefully garnished. COCKTAIL: Served in cocktail glass on tea plate, cracker service to accompany. SOUP OR BROTH: Same as designated for luncheon. SEAFOOD ITEM: Same as for luncheon. When menu features canapé or cocktail the seafood item will be eliminated, but Brook Trout may be listed as a main item for choice. Serve one individual trout on hot dinner plate, garnish with quarter lemon, sprig of parsley, tea plate for bones. ENTRÉE: Same as for luncheon. ROAST: Serve on hot dinner plate, gravy poured around. POTATO – VEGETABLE: Same as designated for luncheon. COLD MEAT ITEM: Same as designated for luncheon. SALAD: Same as designated for luncheon. COLD BREAD / HOT BREAD: Serve on tea plate on silver tray. PASTRIES, CUP CUSTARD: Same as designated for luncheon. FRESH FRUIT, BERRIES, MELONS: Same as designated for luncheon. CHEESE, TOASTED CRACKERS: Same as designated for luncheon. BEVERAGES: Same as designated for luncheon.

INDEX FILE #16-3 Sheet 3

SPECIAL COLD PLATE RECIPE: Steward and chefs should understand that this cold plate must be inviting and the items on the plate so arranged that they will be ready to eat and the plate not overloaded.

As an example. Small mold of potato salad near the edge of a cold dinner plate on lettuce leaf; two slices of dill pickle one on each side of the salad; around the edge a small a small slice of ham or tongue and cold roast beef and on the other side of the plate a small portion of American or Swiss cheese cut into a finger strip, and next to this another cold offering of veal, pork, or meat loaf, etc. In the center from bottom to the top or towards the potato salad, two slices of summer sausage, i.e. 1 goose liver and 1 cervalot; the potato salad stripped with pimento and no other garnishing. Necessary condiments should accompany this service.

INDEX FILE 16-4 TABLE OF MEASURES

We have at various times been called upon to handle meal service to diabetic patients and others requiring special diets and as we had no uniform system of measuring the various ingredients to be used in preparation of such meals, we have worked out a measuring table for use of chefs in preparing any special foods required. As we have no scales that could be used with accuracy for weighing ounces and half ounces while on moving trains, the following table of measurements should be used in preparation of such meals.

3 teaspoons equal 1 tablespoon 1 cupful (level) equals 8oz butter 1 tablespoon cream equals 1/2oz. 1 cupful (level) equals 7oz. lard 16 tablespoons equals 1 cup 1 cupful (level) sifted flour equals 4oz. 1 cupful cream equals 8oz. 1 cupful (level) beans or rice equals 8oz. 2 cupfuls of cream equal 1 pint 1 cupful (level) raisins equals 6oz. (not pressed down) 1 tablespoon (level) butter equals 1/2oz. 1 tablespoon (level) sugar equals 1/2oz. 1 tablespoon (level) salt equals 1/2oz. All measurements are level and to determine this accurately, fill spoon or cup with the material to be measured and then level off with the top of a knife. The old saying “A pint’s a pound where ever found” holds good in most liquid measurements, but varies a great deal in dry or moist materials. Some diets call for one or more ounces of lemon juice, or orange juice in the preparation of specified meals and foregoing measurements can be used to arrive at weight of all average liquids. PERISHABLE SUPPLIES FOR CREDIT: At the completion of regular trip and dining car is scheduled to layover for a designated period all perishables must be turned in to the commissary for credit on arrival. This protects any hazard of supplies being used that are not absolutely fresh and in first class condition. It should be understood perishables to be fish, seafood, lamb racks, veal, cooked and uncooked hens, spring chickens, turkey, tomatoes, lettuce, berries, perishable melons and other items of perishable nature such as butter, cream, individual bottle milk, table bread, etc. Heavy beef ribs and loins should not be turned in and in these items should be larded and carefully stored to protect against loss.

INDEX FILE 16-5

PORTION AND SERVICE INSTRUCTION FOR CHILDREN’S MENUS “SET MEALS” In connection with children’s menus, show herewith detailed instructions covering portions and service of these meals.

BREAKFAST Orange Juice ) Tomato Juice ) 4oz. in special children’s glass provided for service to children, on tea plate (3/4 glass full) Pineapple Juice ) Grapefruit Juice )

Sliced Orange – One half orange, prepared and sliced as for regulation service on a tea plate with oyster fork to accompany

Apple Sauce – One basting spoonful in small grapefruit dish or ice cream dish, underlined with tea plate

Bartlett Pear – One half of a Bartlett Pear with syrup, to be served in small grapefruit dish or ice cream dish on tea plate

Pureed Prunes or Apricots – Contents of individual can of special pack provided for babies. Serve in small grapefruit dish or ice cream Dish on tea plate

Cooked or Dry Cereals – Individual package of dry cereal, served in large grapefruit dish or oatmeal bowl on tea plate. Cream service to accompany. Cream of Wheat or Oatmeal: one basting spoonful served in large grapefruit dish or Oatmeal bowl on tea plate, cream service to accompany.

Poached Egg – One egg, poached medium, served in small grapefruit dish or ice cream dish on tea plate

Coddled Egg – One egg, set in boiling hot water the desired time as ordered, and removed from shell and served in small grapefruit Dish or ice cream dish on tea plate.

Poached Egg on Milk Toast – One egg, poached medium, placed on one slice of toast which has been dipped in hot milk, served on Tea plate.

INDEX FILE 16-6 (Sheet #1) CHILDREN’S MENUS “SET MEALS” (Contd)

BREAKFAST (Contd) Poached egg with Crisp Bacon – One egg, poached medium in small grapefruit dish of ice cream dish on tea plate. Crisp Bacon – two full slices, cut in four pieces, broiled crisp and served on a slice of trimmed toast placed on tea plate.

Crisp Side of Bacon – One full slice, cut in two pieces, broiled crisp and served on a slice of toast placed on tea plate.

Milk – Regulation bottle with special children’s glass. Bottle to be wiped clean in pantry and loosen bottle cap before placing On tray. Remove bottle cap at table and place cap back on tray and not on side of dish. Pour glass ½ full. No underliner necessary.

Cocoa – Make regulation pot of cocoa and serve in cocoa pot. Cup and saucer to be brought to table and placed on the right side Of child. Cup to be filled and pot removed and kept warm on steam table in kitchen. Refills or extra cup not to be charged for on request of mother or governess, but not solicited.

Toast – Two slices, trimmed and cut finger trip lengths on tea plate

LUNCHEON Cream Soup, Vegetable Soup or Chicken Broth (or requested soup) – For Streamliner, serve in silver cream soup cup, ¾ full on tea plate, with cover. Standard, coffee shop and Challenger diners, bouillon cup ¾ with cover. Underline with coffee saucer. Bouillon spoon to accompany. Two double flake or four square crackers on tea plate.

Mashed Potatoes and Gravy – One basting spoonful on tea plate, with tablespoon of gravy poured over or nested in the potatoes.

Milk or Cocoa – Regulation bottle and special glass for milk. Cocoa to be prepared and served as described under Breakfast.

Creamed Chicken in Mashed Potato Nest – One basting spoonful of potatoes on hot dinner plate, using the heel of the basting spoon to make a nest; one basting spoonful of creamed white meat of chicken, place in the nest, sprig of parsley.

INDEX FILE 16-6 (Sheet #2) CHILDREN’S MENUS “SET MEALS” (Contd)

LUNCHEON (Contd) Hot Fresh Vegetable Plate with Mashed Potatoes – To consist of small tablespoonful of mashed potatoes in center of hot dinner plate, Surrounded by small portion (not to exceed two tablespoonfuls) of an assortment of three vegetables. Tablespoonful of gravy nested in the mashed potatoes, sprig of parsley garnish. Four toasted crackers to accompany on tea plate.

Ice cream - #20 size dipper to be used and served in silver ice cream dish for Streamliner; small grapefruit dish for standard and Challenger service, blue ice cream dish for coffee shop cars.

One Broiled Lamb Chop, Mashed Potatoes, Fresh Vegetable – One rib chop, carefully trimmed free from tough membrane, broiled Medium and served on crouton toast on hot dinner plate, with chop frill on bone of chop. One small basting spoon of available fresh vegetable and one small basting spoonful of mashed potatoes, to be served on dinner plate. Sprig of parsley and 1/8 cut of lemon, cut from stem to blossom end.

Bread and Butter – Regulation portion of bread – one slice table bread, cut in two; ½ slice of whole wheat, ½ slice of raisin bread or two full slices of either variety, cut in two, served on tea plate. Butter service to accompany.

Scrambled Egg on Toast – One egg scrambled, served on hot toast on tea plate, sprig of parsley.

Soft Boiled Egg – One egg boiled soft. Crack and remove shell and serve in small grapefruit dish or blue ice cream dish on tea plate.

Puddings, Ice Cream or Jello – Individual mold of either variety to be served in small grapefruit dish or blue ice cream dish on tea plate. Puddings to be served without sauce. Cream service to accompany.

Cottage Cheese, Pear, and Date Salad – One half Bartlett pear, placed on lettuce leaf on cold tea plate; small portion of cottage cheese in center of the pear and tablespoon of currant jelly on top of cottage cheese. Two dates with seeds removed to be placed around pear in neat manner. One slice regulation toast, well browned, trimmed and cut in finger strip lengths served on tea plate. Butter service to accompany.

INDEX FILE #16-6 (Sheet #3)

CHILDREN’S MENUS “SET MEALS” (Contd) LUNCHEON (Contd) Cottage Cheese, Date, and Raisin Salad – Small mold of cottage cheese on lettuce leaf on cold tea plate. Two dates cut in two with Seeds removed neatly arranged around cottage cheese, four whole raisins, which have been steamed and chilled, placed around top of cheese. Two slices of melba toast on tea plate. Butter service to accompany.

Scrambled Egg and Bacon – One scrambled egg, served on a slice of well browned toast and two full slices of bacon, cut into four pieces and broiled crisp, neatly arranged on top of the scrambled egg, served on hot tea plate. Sprig of parsley.

Stewed Fruit – One small basting spoonful of available stewed fruit, served in small grapefruit dish or blue ice cream dish on tea plate.

DINNER Bowl of Crackers and Milk Raisin Bread with Jam, Cocoa – Individual bottle of milk cap removed, no Underliner, with large grapefruit dish on Standard and Challenger cars or oatmeal bowl for Coffee Shop cars. Oatmeal bowl to be used on Challenger cars using blue ware. For Streamliners, silver cream soup cup, tea plate for underliner for all services. Two double flake or four square crackers on tea plate. Two slices of raisin bread on tea plate and designated jam served in nut dish for Streamliners and Standard diners; ramekin or blue ice cream dish for Coffee Shop cars; small grapefruit dish for Challenger or blue ice cream dish. Cocoa standard preparation and service.

Small Tender Steak, Two Fresh Vegetables, Toast – One cut through filet ½” thick with all fat and membrane removed, broiled medium and served on dinner plate and well buttered; not to exceed two tablespoonfuls of two available fresh vegetables on the hot dinner plate with the steak, sprig of parsley. Toast- two slices of well browned and trimmed toast, cut in finger strip lengths on tea plate.

Creamed Chicken in Mash Potato Nests – or Hot Fresh Vegetable Plate with Mashed Potatoes – As outlined under Luncheon.

Citrus Cup – Two cells of grapefruit and two cells of orange, with membranes removed, cut in small pieces and served in small grapefruit dish or blue ice cream dish on tea plate. Sugar to be available, at table for sweetening as desired.

INDEX FILE #16-6 (Sheet #4)

CHILDREN’S MENUS “SET MEALS” – (Contd)

DINNER (Contd)

Celery or Radishes – Two small stalks of celery or three radishes, served in relish dish with chipped ice, on small china platter.

Roast From Standard Menu – About ½ select meal portion; served directly on dinner plate with two tablespoonfuls of available fresh vegetables and one tablespoonful of listed potatoes on same plate. Sprig of parsley as garnish.

Salads – About ½ portion of meal select salad as ordered on cold tea plate.

Kadota Figs – Three Kadota figs with portion of syrup poured over figs in small grapefruit dish or blue ice cream dish on tea plate.

Orangeade – Regulation children’s glass, ¾ filled, on tea plate.

Stewed Prunes – Three prunes with portion of syrup poured over prunes in small grapefruit dish or ice cream dish on tea plate.

INDEX FILE #16-6 (Sheet #5) PORTIONS AND SERVICE INSTRUCTIONS FOR CHILDREN’S MENU – A LA CARTE

SOUPS – Regulation cup service, ¾ full, as outlined for all trains – Or from individual can of prepared baby soup. CEREALS – Individual package of cold cereal. Serve same as outlined under Breakfasts. Large grapefruit dish or oatmeal bowl ½ full of hot cereal. Cream service to accompany. ALL JUICES – 4oz. in special children’s glass on tea plate (3/4 full). ALL PUREED FRUITS – Portions and service to be same as outlined under Breakfasts. BARTLETT PEARS – One whole pear or two halves in small grapefruit dish or sauce dish. SLICED ORANGE – One whole orange, prepared and sliced as for regulation service on tea plate with oyster fork to accompany. EGGS – As outlined under Breakfasts. PEANUT BUTTER & JELLY SANDWICH – Two slices of white toast bread. Peanut butter, spread generously on one slice; Currant Jelly – spread generously on other slice. Sandwich placed together, trimmed and cut cornerwise and served on lettuce leaf on cold tea plate for all trains. CHICKEN SALAD SANDWICH – Two slices of white toast bread, spread each slice with mayonnaise, place lettuce leaf on each slice, regulation portion of Chicken Salad on one slice, place sandwich together, trim and cut cornerwise and serve on lettuce leaf on cold tea plate. One slice dill pickle as garnish. SLICED FRESH TOMATO – Two slices of chilled and peeled fresh tomato on lettuce leaf on cold tea plate. Serve no dressing unless requested. POTATOES – One basting spoonful, or like amount of requested potato, in small grapefruit dish or blue ice cream dish. ICE CREAM OR CHOCOLATE SUNDAE – No. 20 disher rounded full in regulation ice cream dish as provided for all trains. Teaspoonful of syrup over regulation #20 dipper of ice cream for chocolate sundae, served same as above. PRESERVED FRUITS – One tablespoonful in small grapefruit dish or blue ice cream dish. CUP CUSTARD, JELLO or PUDDINGS – Standard a la carte portion in small grapefruit dish or blue ice cream dish, cream service where necessary. SPECIAL VEGETABLES – Pureed Spinach, Puree of Carrots, Puree of Peas, Strained Tomatoes: Individual can opened and thoroughly heated in sauce pan and served in small grapefruit dish or blue ice cream dish on tea plate. BROILED LAMB CHOP – One lamb chop, carefully trimmed free from tough membrane, broiled medium and served on toast on hot dinner plate with chop frill on bone of chop. Sprig of parsley and 1/8 cut of lemon cut from stem to blossom end for garnish.

INDEX FILE #16-7 (Sheet #1) CHILDREN’S MENUS – A LA CARTE (Contd)

BROILED SMALL TENDER STEAK – One cut through filet ½” thick, with all fat and membrane removed, broiled medium and served on hot dinner plate and steak well buttered. Sprig of parsley. BREAD & BUTTER – Regulation portion and service as outlined under Luncheons. POTATO and One Fresh Vegetable – One small basting spoonful of designated potato and one small basting spoonful of available fresh vegetable, served directly on hot dinner plate, with the lamb chop or tender steak as listed on menu for a la carte.

INDEX FILE #16-7 (Sheet #2)

CONTINENTAL DINNER SERVICE The “City of Los Angeles” and “City of Portland” Streamliners serve a French type continental dinner. Detailed instructions are shown herewith and careful review must be made by members of crews handling this type of meal in order to carry out the details in a satisfactory manner, for it is expected Stewards, waiters and cooks will cooperate to the fullest extent to keep this service to a high standard.

In order to handle this type of service satisfactorily, it is necessary to arrange seating of the passengers at the time they desire service or at least the most convenient time they can be accommodated in the dining car. For this purpose, small cards of different colors are provided the Steward, indicating 1st, 2nd, or 3rd sittings; the first sitting to be indicated on white card; 2nd sitting on blue card and 3rd sitting on pink card. The Steward will, on departure of the train from Los Angeles, Portland and Chicago pass through the train and arrange passengers their preference and assign them to the sitting desired, by the use of one of the above cards. Service to passengers in the dining car should not start until all passengers composing a full sitting have been seated.

It should be understood this service must be handled promptly and all members of the crew must be on their toes in order to allow little or no delay between the service of the courses.

The present instructions governing the handling of meal checks will be dispensed with for this meal in order to expedite the service. Passengers will not be required to write their selections and waiters will proceed with the service as outlined without the use of the cooks’ checks and the chefs will understand the cooks check covering the items issued from the kitchen will be handed him by the Steward after the meal has been completed. Before collection is made for each sitting, the steward will fill out a meal check, Form 627 for each individual, with the proper heading, car number, date, table space and waiter’s numbers, and the check should show “One Dinner $1.75”. Also indicate on each check 1st, 2nd or 3rd sitting. This latter feature is very important and will be insisted upon.

Collection will be made by the waiters on the checks as prepared by the Steward. Cook’s checks are to be removed later and handed to the chef. Where a la carte service is rendered, cook’s checks will be handled by the waiter in the prescribed manner.

Meal service to train crews should be arranged as not to conflict with service to passengers; however, the usual employees rate will apply on service of Continental dinner to train employees.

Coach passengers will not be solicited by Steward for Continental dinner

INDEX FILE #16-8 (Sheet #1) CONTINENTAL DINNER (Contd) – Sheet #2 unless in his judgment they can be accommodated along with Pullman passengers. Coach passengers desiring service in the dining car should be assigned to a sitting after Pullman passengers have been assigned.

While it is desirable to serve the Continental Dinner to all passengers, there will no doubt be instances where requests will be made for substitution of the main meat items and a la carte service must also be considered. To take care of those cases, the Steward should, when canvassing the train, have with him several Continental dinner menus, a few meal checks and a child’s menu. In case the passenger desires the substitution of an egg entrée or other light item in place of the heavy meat course, it can be arranged by the Steward making out a check at the time the train is canvassed, noting on the check the time of service, i.e., 1st, 2nd or 3rd sitting. He should then advise the Chef of the item desired and time of service. This plan should be followed where a steak or other a la carte items are requested, also in the case of service to children accompanying parents or nurse.

It should be kept in mind that children with parents may desire early service on account of the early bed time of the little folks, in which event the meals for the child should be arranged on the first sitting, or possibly before regular dinner call.

Service of the Continental dinner in the sleepers should not be encouraged, as the effect of this type of dinner is lost when not served in courses and to handle the service in courses outside the diner would require the time of waiters needed to handle the regular meal service in the dining car. For this reason, where service outside the diner is requested, it should be confined to a la carte items as much as possible and time should be arranged so as not to conflict with service in the dining car.

It is intended to use the individual bottle of red or white wine. One bottle only to be served with the dinner and to be included in the price of the meal ($1.75). Additional wine, if requested, to be served at the list price. The Steward will take credit for wine used in his bar report by notation on page 18 under caption “Supplies Condemned”, etc.” the number of individual bottles of wine used with the explanation “Used for Continental Dinner”. Form 630 should be credited with the price of the meal ($1.75).

It should be understood no reduction in the price of the Continental Dinner is to be made where wine is not desired. Likewise if a cocktail or liqueur is desired instead of the wine, the regulation additional charge for the items served should be made. The price of the meal is to be $1.75, regardless if wine is taken or not. Where a lighter item is substituted for heavy meat course and the passenger partakes of the roast beef dinner, the price should be the same $1.75.

The Chef and his crew should study carefully the foregoing instructions outlined for Stewards and Waiters and in addition the following special instructions should be reviewed and followed carefully: INDEX FILE #16-8 (Sheet #2)

CONTINENTAL DINNER (Contd) – Sheet #3 It is necessary for the Chef to outline to the Waiter the desired portions of various items served at the table, and as a guide, the following portions should be considered ample; however, it should be understood the passenger must be gladly served additional portions if requested.

Hors d’Oeuvres: Cut in finger sized pieces or round or diamond shapes, nicely decorated. The round pieces not larger than a Ritz Cracker. Portion not to exceed two to each passenger.

Crabmeat or Shrimp Louie or other appetizers of this kind: Western shrimp or crabmeat – one tablespoonful, together with a small portion of the shredded lettuce, a little of the sauce and a segment of lemon to portion. Eastern or Southern Shrimp: - Two large or three small, together with a small portion of shredded lettuce, a little sauce and segment of lemon, cut to be 1/8 from stem end to blossom end, and slice of hard boiled egg.

Anti-Pasto: Two or three pieces of the varieties featured

Soup: Silver cream soup. Cup to be filled about ½ full.

Fish: Portion should not be more than 2oz. and should be prepared and dished up in this size portions to assist Waiter in expediting the service at the table. 12 portions of the fish should be dished up on each platter, together with 12 segments of lemon, cut to be 1/8 portion stem end to blossom end, on a small vegetable dish. Surplus butter or hot sauce, if listed, should be poured over the fish on the platter so the Waiter may ladle a little of the hot butter or sauce over the fish as served. In case a cold sauce is served such as Tartare, Ravigote, or Remoulado, it should be placed in a separate cold dish for handling by the Waiter at the table. The cold sauce to be placed on the guest’s plate by the Waiter at the same time he serves the fish. A level teaspoonful should be sufficient.

Lamb Chops: Should be cut same as meal select, not to exceed 5/8# charged out weight for each chop. The Waiter in serving should place two chops on the guest’s plate unless requested otherwise. Frills should be placed on the chops.

Filet Mignon: Not to exceed four ounces trimmed, and when served, one large or two small button mushrooms together with a little hot butter or drippings to be placed on top of the filet. The filet should be served without sauce, that is no prepared mushroom sauce is to be served, but dished up as when you list this item “SEC”.

Roast Beef: The rib should be close trimmed before roasting and carefully trimmed after roasting, in order to have the sliced beef in neat cuts when placed on platter for Waiter to serve at the table. Steer ribs to be used for this service and should be sliced slightly over ¼ inch thick and Au Jus should be dished from the platter.

INDEX FILE #16-8 (Sheet # 3) CONTINENTAL DINNER (Contd) Sheet #4 The Chef should mix the cuts of beef, i.e., rare, medium, and well done cuts should be placed on each platter, in order to suit the different tastes.

Turkey: Should be dished up dry with dressing in tablespoon sized portion on the platter (do not use ice cream dipper), with a small cut of the dark and one half breast slice of the white meat on each portion of the dressing, so that the Waiter can lift the dressing and meat from the platter at the same time. A few extra cuts of both dark and white meat should be placed on one side for additional servings if desired by guest. Cranberry Sauce, one small dessertspoonful should be served on silver ice cream dishes on the side. Gravy for turkey should be served from the small soup tureen with small soup ladle and the Waiter when serving gravy should be instructed never to pour the gravy over the meat, but along side the meat portion

Two vegetables should be served from a large casserole type vegetable dishes provided, or from a partitioned platter as type of vegetable will permit. The Waiter to have a tablespoon for each dish. The vegetables should be dished on to the dinner plate alongside the meat item. Two tablespoons will be ample unless more is requested by guest.

The Special Baked Potato should be served directly in the small grapefruit dish and the Chef must see that they are piping hot. The fifth Waiter to follow with this service promptly behind the Waiter serving the vegetables or as best works out during service. They must be ready to go along with vegetables. One-half small potato is sufficient for a portion. Potatoes should be freshly baked, split in two crosswise, interior of potato scooped out, seasoned with salt and pepper and butter only, and put back into shells, tops dotted with butter, sprinkled with Parmesan Cheese, dusted slightly with paprika and browned just prior to service. Do not brown off more than enough to take care of each sitting at one time. They are not satisfactory if not piping hot.

In preparing vegetables, they should be freshly cooked and very carefully seasoned, surplus liquid drained from them when placing in the Pyrex vegetable dishes or partitioned platter for service at the table.

Dinner rolls: should be pre-heated and served crisp and hot. Poppy seed, clover leaf, butter muffins, napkin rolls or horn rolls should be obtained for this service.

Salads: To be prepared individually in the pantry and served as soon after the soup as possible. The salad and plate must be cold. Dressing to be placed over salad in pantry just before service.

Dessert: Chilled fresh grapes should be carefully looked over, washed and drained before placing them on the individual plates in pantry. They should be brought to the table on the tray together with two iced desserts in silver ice cream dish.

INDEX FILE #16-8 (Sheet #4)

CONTINENTAL DINNER (Contd) Sheet #5

It should be understood the passenger may have a choice of dessert items including cheese. After serving the two cold desserts, one Waiter should follow with the cheese tray containing four varieties of cheese with foil removed and neatly arranged on napkin, spread on 11 inch silver bar tray, with toasted water crackers, cracker flakes, Ry-Krisp and any other variety of crackers carried. Tea plate for service and butter if requested.

Coffee should be carefully prepared for this dinner meal as it should be clear and extra strong. Our prescribed coffee making instructions should be observed.

The Waiter serving the coffee should see the A.D. cups and saucers are spotless and hot. Empty cups are to be taken to the table together with coffee in side handle pot and coffee poured into cup on this tray and set before guest. Cream should be available for those desiring same. A.D spoon should also be provided. Café Noir is plain black coffee served as above.

Café Royale: should be served as follows, after serving plain black coffee and guest requests Café Royale, the fifth Waiter will follow with a small tray containing a silver nut dish with several lumps of sugar with a small portion of Jamaican Rum poured around. The rum and sugar should be lighted before leaving the pantry . He will dish a lump of burning rum with an A.D. spoon from the nut dish into the passenger’s coffee. When menus list Brandy, same to be poured in a 1/2oz glass provided for this service, on bar tray and served following the A.D. coffee. Steward or Waiters are to ascertain from the guest if they desire the brandy and serve only as required. The Steward will account for the rum or brandy used in the same manner he handles the credit of the individual bottled wine. Should the number of passengers desire this service, other Waiters and Steward should assist in furnishing quickly as possible.

Grapefruit, Supreme: Prepare the grapefruit as for regular service. Pour a dessertspoonful of domestic sherry wine over the celled out fruit. Add a dessertspoonful of Grenadine. Place Maraschino cherry in center and serve on tea plate. Teaspoon for service.

INDEX FILE #16-8 (Sheet #5)