QUANTITY COOKERY
FOR LARGE NITMB E ES
WVEB SITY ! OF MINNESOTA
B OSI ON COMPANY
PREFACE
TH I S book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors . This book 1 8 designed primarily to assist the managers i H of food departments n institutions . owever, it is hoped that the chapters on menu planning, the recipes, and the list of Weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning .
N . T .
L . R . UNIVERSITY or MINNESOTA
January I , 1 92 2
CONTENTS
PRINCIPL E S UND E RLYING TH E PLANNING
FOR LARGE NUMB E RS
STA NDA RDS FOR !UDGING MEA L S
TYP ES OF MENU S ,
S UGGE STIVE CH ARTS AND LISTS
RE CI PE S
WE IGH TS TH EIR URE S
INDE X
Q UANTITY COO K ERY
CHAPTER I
P RINCIP LES UNDERLYING THE P LANNING OF M ENUS FOR LARGE NUM BERS
WE LL-B ALANCE D and appropriate menus are ab so lutely necessa ry to the success of any establishment m serving food . Given the best of raw aterials and the most competent cooks , the institutional manager will fail to please his patrons if his menus show lack of careful planning . The truth of this assertion is veri hed by the analysis of many fail u res . On the other hand successful menu planning is not l especially difiicu t . Like any other art it requires m careful study and observance of a few si ple rules . m Of course, it is impossible to for ulate one set of E m rules that will apply to all situations . ach ana ger must make his own rules based on the conditions he has to meet . There are, however, certain basic
I en principles to be recognized and followed . f the suing chapters succeed in explaining these principles ’ and in emphasizing their importance, the authors purpose will have been served . In planning menus for an institution the manager must : Kee p in mind the nature of the institution ; its purpose ; the character of its patronage .
Follow certain dietetic prin ciples .
Maintain constant variety in the food . 2 QUANTITY COOKERY
Keep menus appropriate to the temperature ; the weather ; the season ; occasional holidays . Recognize the limitations imposed by equipment ; amount an d kind of help ; range of co st permitted ;
- left over foods to be used ; form of service . The first point to consider in planning a menu is the type of in stitution to be served . For reasons
s c that are obvious , the pu rp o s e of the high hool cafe ' teria is ve ry difie rent from that of the metropolitan hotel, while neither of thes e has the same object as the municipal tuberculosis san itariu m .
The age, sex, nationality, economic condition and occupation of the patrons mus t be kept in mind . The adult demands a freedom of choice which m ay be denied
Fo r n th children . this reaso e content of the grade school lunc h m ay be fixed in an arbitrary way, while this will not do when one is dealing with adults of any
Fo r e class . instance, grad school children are satis fied with the morning bowl of bread and milk and the
o f u noon lunch bread and soup . Ad lts , even in a charitable ho me, would u ndoubtedly co mplain of the
o m simplicity of such meals . The high scho l lunchroo ' may eliminate cofl ee from its menu and have frequent ! ! a m to r pieless d ys . Any such atte pts egulate the
a u s diet of d lt , except fo r patriotic reasons such as were the incentive to denial during the war, a re highly inadvisable . m As far as the food ele ents are concern ed , the same kinds of food may be served to boys and girls or to m en m . and wo en But , practically , th ey will not eat
a a the same foods with equ l s tisfaction , and this should
m u ff n influence the planning of en s in di erent i stitutions . School lu nch managers and social s ervice workers have found that in order to accomplish their aims they have to recognize racial food tastes . MENUS FOR LARGE NUMB ERS 3
The eco nomic condition of the group to be served
m m u may li it variety in the en , on the one hand, or ma m m m m y per it of axi u variety on the other . The eight-page menu of the fashionable tea room as de h n itely reflects the ability of the patrons to pay as does the simple meal of three or four dishes served the mm E I i igrants at llis sland .
The occupation of the patrons , whether active or r m sedenta y, deter ines to a large extent the kind of food served to them , from the dietetic standpoint and
m m r fro the com ercial standpoint as well . The lumbe jacks of the north woods req u ire a diet very diff e rent in quality and quantity from that of the telephone operators in a city exchange . In institutions serving set menus , with little or no choice, S pecial attention should be given to dietetic E principles . xamples of s uc h institutions are college dining halls or dormitories , hospitals , benevolent ! m ho es boarding houses, fraternities and cl u bs . For those who have had little or no t raining in dietetics and who yet have the respon s ibility of plan ning menus , it may be said that if ample variety is provided , with emphasis on fruits a nd vegetables , the dietetic requirements will prob ably be met .
The sequence of foods in the menu is important .
Where several courses are to be served , and it is the aim of those planning the menu to keep the appetite m stimulated , acids , meat extractives and war foods should be served first . Cloying foods such as sweets , very cold foods and foods which are satisfying tend to depress the appetite and hence h a ve no place in the
first course of a meal , e xce pt for luncheon where the In menu may be very simple . institutions which the have fixed menus , it is especially desirable that m ma meal, no matter how si ple , be so planned that it y 4 QUANTITY COOKERY
be served in courses . Children especially are likely
to hurry through their meals , and the serving of food It in courses prevents too rapid eating . is true, of
course, that extra service requires more labor, and so
r . may not prove possible, even thou gh desi able The responsibility for m aintaining a constant variety
in food calls for the continued exerci s e of initiative,
the determination to avoid monotonous repetition , a mind open to new foods and new methods of prepara tion and systematic marketing trips in o rder to kee p m in touch with seasonal changes . Perhaps the ost frequent criticism of institu tions is on the lack of
H u m variety in meals . otels, cl bs and tea roo s can draw trade by serving out-o f- se a so n fo ods when they r I fi st appear in the market . nstitutions whose pur chases are limited by a budget sho u ld make the most of seasonal foods when the market is at its height and
u s the food is cheapest . S ch in titutions S hould avoid
serving foods that are not actually in season . Serving berries or melons before the h e ight of the season dulls the appetite of the patron for these foods so that by the time they have become economical to serve he has tired of them . Variety should be introduced not only in the kinds
of food but in the preparation , garnish and service . Even in charitable homes and other institutions where aim m the is to serve at a inimu m cost, the menus c an
be made attractive through variety in preparation . C m orn eal and cottage cheese , two of the least expensive
z r foods we have, can be utili ed in a wide va iety of ways . There sho uld be no hesitation about serving new
m mu m dishes, for axi variety is essential to a happy patronage whether in the tea room or the benevolent institution . The point to be kept in mind , where the guest has the privilege of selection, is that all th e M ENUS FOR LARGE NUM B ERS 5 variety should not come within the day or meal but m within the week or onth . Surprise always helps to ind uce app etite and this fact is as applicable to the ’ menu in the children s home as to that of the tea room. It is good busines s practice as well as good dietetic practice to plan meals according to the weather and Ho the time of year . t, heavy foods sell best in cold weather . Cool, crisp , fresh foods sell best on the hot test days . The public is very susceptible to weather conditions . Holidays give a popularity to certain foods which they enjoy at no other time of the year . It is good business to make the most of these foods by serving them on appropriate days . There are defin ite relations between the menu and the equipment available for its execution . For instance, a menu which calls for oven cooking to the exclus ion of the use of the top of the stove or supplementary m steamers will be impossible to carry out . The enu should be planned in order that the cooking may be divided between all the available equipment , such as In ovens , steamers and top space on stoves . the
r kitchen , as in the indust ial plant , it is good manage ment to give space only to efficient equipment and to use that equipment to its maximum capacity .
Again , incomplete equipment may have to be con I side red in planning the menu . f there is no power machinery the amount of hand work or heavy physical preparation called for may have to be cut down in In accordance with the equipment at hand . serving large numbers power machinery will often pay for itself in a few months through the saving in labor . It will not only do the work better and more humanely In but will allow a much greater variety of food . the matter of equipment the institution must get away from the idea that it is a large home, with working 6 QUANTITY COOKERY
It conditions as they have been in the average home . should consider!itself an industrial plant where one Of the aims is maximum production with minimum labor ; and it should realize that proper equipment and proper working conditions are necessary in the accomplishment
E u m a of this aim . ven though the labor s pply y be m adequate, efficient planning of me nus de ands that there be an adj u stment between tho se foods requiring
mu ch labor and those req u iring little, so that proper
balance m ay be maintained . In discu ssin g the limitations in menu making the It eleme nt of co s t h as come up again an d again . becomes a defin ite res trictio n in in stitutions that work
r r m on a budget, or whe e the g oup to be served de ands m good whole some food at the lowest price . As exa ples
of such institu tio n s there are the factory cafeteria ,
n r the school lu ch and the college cafete ia . Thou gh men u s mu s t be made out in advance of the
day when t hey are to be u s ed , they should be s u ffi ciently
- elastic to allow for proper utilization of left overs . Using left- overs may me a n very little change and
m r substitution , or ay requi e complete revision of the ’ — day s me als . Left overs mu st be used , for it is only by constant care that the food cost can be kept down
m n m m . to a i i u That this is true of all institutions, whether great or s mall , is shown by the extreme care exercised in the la rgest hotels to the end that no food
. m shall be wasted Where there is fa ily service, rather
r than plate service f om the kitchen , there will probably m - I be a large a ount of left over food . t requires a good deal of in genuity to use these left-overs in some other form so as to maintain variety and that element of I surprise which is so essential . n the cafeteria or other institution u sing d la carte service the left-over problem
is not so serious . It is very nicely taken care of in tea MENUS FOR LARGE NUMB ERS 7
m rooms and hotels which serve a club luncheon , the enu
- for which m ay be chiefly m ade u p from the left overs . It is obvious that the form of service may influence the kind and extent of the menu . That is, the cafe teria can serve a large variety of dishes because the m patrons wait on themselves . A si ilar choice or variety is impractic able where there is tabl e service , except in hotels , restaurants and tea rooms where cost is not so great a factor . CHAPTER II
S TANDARDS FOR !UDGING M EALS
t PROVID ED the prin ciples of good nutrit ion have n o
n fo r u an me been vio l ated , the mai basis j dging y al is
a n u o n r palatability . Palat bility depe ds p appea ance
e ra n e u o an and qu ality . App a nce in tur dep nds p n qu a rm . tity, color, fo and service upon the plate Qu l r o m r e ity is d ete rmin e d by o do , flav r, te pe ature, t xture
u m and co nsisten cy . Red ced to outline for , the ele ments of palatability are : quantity color appearance fo rm ne atness arrangement Palatability odor temperature quality flavor texture consistency
Commercially and ze sthetically it is unwise to make servings too l arge . Every on e has had the experience of b eing served with more food than can be eaten with
s reli h and without waste . The effect is to surfeit the appe tite and to limit the variety which a pat ron m ay r have , unless he is able fin an ci ally to order the va iety ; c e o in which u he is obliged to leave so me f od un eaten .
a rte In any ins titution which serves (2la c , it is be tter to adjust portion s and prices to the end that the patron STANDARDS FOR !UDGING MEALS 9 may have some variety in his meal without prohibitive expense .
Color is important in inducing appetite . The caf
uff - eteria cou nter displaying a b colored pie, snow pud
r ding, rice custa d and yellow cake does not tempt
- r . a s pat ons to buy A b ket of fruit, a bright colored gelatin dessert or attractive garnishes may transform a
r r drab meal into a most inte esting one . Pa ticularly in all kinds of plate service , attention must be paid to color, for while clashing color combinations must be
r avoided , some colo must be used to give the food an
r appetizing appear an ce . A great deal of o u food is very neut ral in colo r an d admits of a liberal use of garnishes of one kind or another. As a rule a rticles of food served together should be of diverse shapes . One m ay enjoy a croqu ette, a
o stuff ed baked potato , peas in timbales and a r ll in the same meal , but it is usually unwise to serve them on the same plate . The ne cessity for neatness and orderly arrangement of servings is obvious . At large parties where there is plate s ervice it is wise to make up a sample plate before the time of servin g in order to determin e the best arrangement of food and in order actually to S how those who are to dish up the food how each plate must look when it is place d befo re the guest . One who is inexperienced in planning menus , especially for parties, should accustom himself to visualizing the meal as it will appear when written upon the menu card and as
m u it will appear upon the plate . A en which has seemed very good when plan n ed will o ften be u nsatis factory when actually served because some of the above points have been overlooked . Odor and temperature are important factors in qual I m h ot ity . t would see superfluous to say that things m QUANTITY COOKERY
d must be served hot and cold things must be served col , yet in serving large numbers the strict observance of these rules is one of the difficult problems to be solved .
l ed howe er f m I t can be s o v , v , with e ficient equip ent prop erly arranged , a carefully thought out organization of service and u nceasing care . Repetition of texture and consistency should also be
S u avoided . That is to say , there ho ld be the maximum variety in preparation of food in order that no meal shall contain two or more creamed dishes , fried foods , foods with custard basis or foods with bread foundation . m If a score ca rd were made out for j u dging a eal, r flavor would perhaps be given the most impo tance . Here again care mu st be taken to avoid duplicating
m n ro n o m flavors . Too a y st g flav rs or too any bland
r m flavo rs are undesi rable . While strong flavo s sti ulate the appetite it is u nwise to employ them continually , especially where the same group of people is being served
r day after day . A mo e blandly flavored diet is likely m to be less palling and ore constantly inviting . In serving the public , whether it be in the hospital ,
m o r the college dor it y or the commercial restaurant , the aim S hou ld always be to have the food better than that
u to which the patrons are acc stomed .
In m n al ost any ki d of food work, and especially in
n o w r i stitutional fo d ork, visiting t ips to the best hotels , m tea roo s , inns, cafete rias an d resta u rants a re inval n m r able, since they i pa t a knowledge of the way things are done, which in tu rn c re ates a confidence and assur ance that nothing else can give .
1 2 QUANTITY COOKE RY
P otatoes
Creamed potatoes may be served with meat lacking
gravy or sauce . It is seldom advisable to serve mashed potatoes unless there is a meat gravy to off er with
them .
Vegetables
When possible one vegeta ble S hould be starchy
and one should be su c cu le n t . Two creamed or two frie d or two buttered v e ge
tables should not be served in the same meal .
Raised breads and quick breads give a goo d variety .
S alad:
There should be at least one inexpensive salad . The variety in salad s m ay consist of one fruit
salad, one vegetable salad an d one salad in which m protein predo inates, such as cottage cheese, m eat or fish . Head lettuce salad is universally popular and may m appear at every e al .
In salad dressings, there should always be a cooked
re s n dressing, French d si g and mayonnaise .
Other varieties may be added as desired .
Desserts Variety in desserts includes
r Fruit in some fo m .
A pudding with a dough or foun dation .
Two cold puddings . One m kind of ice crea .
One kind of cake . TYPES OF MENUS 1 3
One kind of pie . One- crust and two-crust pies should so far as
o c p ssible be alternated in suc essive menus .
m s Two or ore kind of pie may be demanded , but when possible patrons should be edu c ated to other choices in desserts . B everage; Milk s hould be served in bottles (with provision
for opening) .
Thirty Days ’ M enus for a Cafeteria The careful manager spends a great deal of time in I m m m menu planning . f so e syste atic ethod of menu making can be adopted an d used with a mind constantly alert to seasonal changes in food s, new and attractive dishes and variety in serving, the plan may result in saving much of this time .
A set of menus for thirty days has been worked out, with the idea that they may be repeated at the end of that time Without too monotonous repetition . No Sunday meals a re included since the majority of cafe m n terias are closed on that day . The Friday e us occur on the fifth day and every S ixth day there after .
No menu is shown for Saturday n ight when , if a meal
a u as is served , it m y consist of pop lar dishes such chicken in some form, waffles or steaks, along with
- such left overs a s it may be desirable to use . The men u s are intended to serve as a f ou nda tion to which may be added n ew dishes and seasonable fruits and vegetables, a su ggestive list of which is given else where (see pages 57 From these foundation menus may be eliminated such dishes as are unpopular or o ut w m of season , or hich for any reason it is i practical to mm m a serve . Co ercial cafeterias y find it necessary
s m to add other choices to these menus . Very all cafe I 4 QUANTITY COOKERY
' m terias may ofl er fewer choices . The ajority of estab i l shmen ts , however, will find this variety ample, the idea being to serve the maximu m variety within the week rather than within the day or meal . A star has been used to indicate those dishes in which
- left overs may be used to particular advantage .
CAFETERIA M ENUS
DATE M on day DATE Tue s day DATE We dn es day BREAKFAST BREAKFAST BREAKFAST FRUITS FRUITS FRUITS Grapefruit Oranges Grapefruit Prunes B ananas B aked apple Apples Apricots Stewed figs Stewed cherries Canned pears Canned plum CEREALS CEREALS CEREALS C m C m rea of wheat, rea of barley Oatmeal chopped figs Post toasties Shredded wheat Grapenuts Pufled wheat Grapenut Puffed rice
HOT DISH ES HOT DIS H ES Fried eggs Pancakes B acon Cinnamon toast Wheat muffins Poached eggs
LUNCH LUNCH LUNCH SOUP Cream of lima bean Vegetable soup soup
MEATS MEATS t ATs
, P m Veal roast gravy ork chops Leg of la b , mint * Creamed dried beef Cheese fondue sauce o n toast Hamburg balls VEGETABLES VEGETABLES VEGETABLES Mashed potatoes Creamed potatoes M ashed potatoe B uttered pe B oiled onions Scalloped tomatoes Cabbage au gratin B uttered carrots Creamed celery Fried apples
I - ma ndicates dishes in which left overs y be used to advantage . TYPES OF MENUS 1 5
DATE M on day DATE Tues day DATE We dne s day LUNCH LUNCH LUNCH (Continued) (Continued) (Continued) SALADS SALADS SALADS Pear salad Orange salad Peach salad Head lettuce salad Head lettuce salad Head lettuce salad Tomato salad Cabbage salad Tuna fish salad BREADS BREADS BREADS Cinnamon rolls Wheat mufi ns Corn bread * Ham and pickle Raisin and nut sandwiches sandwiches
DESSERTS DES S ERTS DESSERTS * * Chocolate bread Prunecot shortcakes Carrot plum
pudding with Fruit pudding, vanilla S vanilla sauce now pudding, sauce Fruit custard sauce Fruit Fig tapioca Chocolate blanc B aked rhubarb * Fruit whip mange with nuts B aked custard C m m ara el cake White cake, le on Cocoanut cake B m anana crea pie filling, white Cranberry pie Ice m Ice m crea frosting crea , chocolate Pumpkin pie sauce Ice cream
DINNER DINNER DINNER SOUP SOUP SOUP Cream of celery soup Peanut butter soup Clear tomato soup MEATS MEATS MEATS Swiss steak Rib roast of beef B aked h am m * Tongue, ustard Veal stew Cottage cheese sauce croquettes, cream sauce VEGETABLES VEGETABLES VEGETABLES B rowned potatoes M ashed potatoes Glazed sweet Corn pudding Creamed asparagus potatoes Mashed turnips B uttered beets Creamed hominy String beans SALADS SALADS SALADS Sardine salad Pineapple and celery B anana salad Head lettuce salad salad Head lettuce salad Cottage cheese salad Head lettuce salad Deviled egg salad Spinach and egg salad
- Indicates dishes in which left overs may be used to advantage . I 6 QUANTITY COOKERY
DATE M onday DATE Tues day DATE Wednesday DINNER DINNER DINNER (Continued) (Continued) (Continued) BREADS BREADS BREADS - Hot rolls Baking powder Raised muflins biscuits DESSERTS DESSERTS DESSERTS * Gra enut d Cottage pudding, Rice and raisin p pud ing, m lemon sauce pudding, hard le on sauce Fruit sauce Fruit Pineapple pudding Fruit Loganberry tapioca Baked apples * Fruit cocktail Apricot whip White cake, nut Caramel tapioca Ginger cake icing Chocolate cake Lemon pie Chocolate pie Apple pie Ice cream I ce cream Ice cream
DATE Th urs day DATE Friday DATE S aturday BREAKFAST BREAKFAST BREAKFAST FRUITS FRUITS FRUITS Oranges Grapefruit Grapefruit Pineapple Peaches Oranges Apple sauce Apricots Royal Anne cherries B ananas B aked apples Prunes CEREALS CEREALS CEREALS Malt ofwheat Corn meal mush Rice boiled in milk Grapenuts Puffed rice Grapenuts Post toasties Shredded Wheat Post toasties
HOT DISH ES Baco n and eggs Toast Pancakes LUNCH LUNCH LUNCH SOUP SOUP SOUP Creamof corn soup Cream oftomato soup Noodle soup MEATS MEATS MEATS C m B R rea ed sweet aked halibut, oast beef, gravy breads on toast tartare sauce *Spanish rice 5 m E Beef la ode gg cutlets, cream sauce
‘ I d - ma n icates dishes in which left overs y be used to ad vanta ge . TYPES OF MENUS 1 7
DATE Th urs day DATE Friday DATE S atu rday LUNCH LUNCH LUNCH (Continued) (Continued) (Continued) VEGETABLES VEGETABLES VEGETABLES Parsley buttered B aked potato Mashed potato potatoes Fried parsnips String beans Steamed rice in milk Buttered asparagus Spinach and egg Fried eggplant on toast Buttered cabbage
SALADS SALADS SALADS Fruit salad Prune and cottage Grapefruit salad Head lettuce salad cheese salad Head lettuce salad Raisin and carrot Head lettuce salad Asparagus salad salad Perfection salad BREADS BREADS BREADS Baking-powder Bran muffins Parker House rolls biscuits and honey DESSERTS DESSERTS DESSERTS r m s Loganber y cobbler Apple du plings, Orange fritter , syrup Fruit lemon sauce Fruit Maple nut mold, Fruit Norwegian prune cust ard sauce Cocoanut custard pudding * Fruit cocktail Cornstarch pudding, Fruit gelatin Cake with fudge chocolate sauce Angel cake frosting Spice cake *Mince pie Pineapple pie B lackberry pie I ce cream Ice cream Ice cream DINNER DINNER DINNER SOUP Cream of pea soup MEATS MEATS MEATS Roast pork loin, Breaded veal chops * gravy Scalloped fish in Macaroni and cheese ramekins
VEGETABLES VEGETAB LES VEGETAB LES Mashed potatoes Creamed potatoes Baked lima beans Bu ttered onions with green peppers Rice cro quette s with and pimentos jelly Spinach and lemo n
- Indicates dishes in which left overs may be used to advantage. 1 8 QUANTITY COOKERY
DATE Thursday DATE Friday DATE S aturday
DINNER DINNER DINNER (Continued) (Continued) SALADS SALADS SALADS Peach salad Orange salad Head lettuce salad Head lettuce salad Tomato salad Celery hearts BREADS BREADS BREADS Corn mumus Cottage rolls DESSERTS DESSERTS DESSERTS Chocolate souflié Steamed molasses Fruit pudding, egg hard Caramel Bavarian sauce Baked apples Fruit Sugar cookies *Fruit gelatin Apricot pie Tapioca cream Ice cream Individual tea cakes with raisins Butterscotch pie Ice cream
DATE M onday DATE Tues day DATE We dne s day BREAKFAST BREAKFAST BREAKFAST FRUITS FRUITS FRUITS Apples Bananas Grapes Sliced oranges Grapefruit Oranges m Plu s, red canned Apricot sauce Apple sauce S R Prunes tewed , red, pitted oyal Anne cherries cherries CEREALS CEREALS CEREALS Post toasties Shredded wheat M alt of wheat Grapenuts FuEed rice G rapenuts Corn meal mush Oatmeal Post toasties
HOT DISH ES Do ughnuts Toast Sc rambled eggs
‘ Ind a es d s h h t- ma ic t ishe in w ic lef overs y be used to advantage . ao QUANTITY COOKERY
dnes a DATE Monday DATE Tues day DATE We d y DINNER DINNER DINNER SOUP SOUP SOUP Cream of lima bean Cream of celery soup Cream of pea soup soup MEATS S Rib roast, grav y Veal birds hort ribs of beef Frankfurters Creamed dried beef Sausage balls on toast VEGETABLES VEGETABLES VEGETABLES M ashed potatoes B aked potatoes B rowned potatoes Stewed tomatoes String beans B uttered onions Scalloped eggplant B uttered asparagus * Succotash SALADS SALADS SALADS Fruit salad Grape and celery Banana and nut Head lettuce salad salad salad Perfection salad Head lettuce salad Head lettuce salad Cottage cheese salad Tuna fish and celery salad BREADS BREADS Graham muflins Corn bread DESSERTS DESSERTS DESSERTS * Lemon rice pudding Chocolate so uflié B rown Betty, lemon Fruit Fruit sauce Baked custard * Fruit cocktail Fruit Fruit gelatin B aked prune whip Pineapple tapioca Raisin rocks with nuts * Fruit Bavarian D Blueberry pie oughnuts Washington pie, Ice cream Pineapple pie cream filling Ice cream Raisin pie I ce cream
DATE Th urs day DATE Friday DATE S aturday BREAKFAST BREAKFAST BREAKFAST FRUITS FRUIT S FRUITS Apples Peaches Cherries Bananas Prunes Baked apples Pineapple Oranges Grapefruit Pears Stewed figs Peaches
"a Indicates - ma dishes in which left overs y be used to advantage . TYPES OF MENUS 2 1
DATE Th ur s day DATE Friday DATE S aturday
BREAKFAST BREAKFAST BREAKFAST (Continued) (Continued) (Continued) CEREALS CEREALS CEREALS Cream of rye Oatmeal Cream of barley ' P ufled wheat Shredded wheat Pufled rice Co rnflakes Grapenuts Post toasties
HOT DISH ES Poached eggs on toa st Toast Rice pancakes
LUNCH LUNCH LUNCH SOUP SOUP SOUP Cream of corn soup *Vegetable soup Cream of spinach soup
MEATS MEATS MEATS Swiss steak Veal roast with B readed pork chops Creamed eggs on dressing Veal hearts en on toast Scalloped salmon casserole
VEGETABLES VEGETABLES VEGETABLES B aked potato Mashed potato Scalloped potatoes Mashed rutabagas B uttered beets B uttered carrots Creamed celery Creamed onions String beans
SALADS SALADS SALADS Orange salad Grapefruit salad Pineapple with Head lettuce salad Head lettuce salad cottage cheese Tomato aspic *Combination Head lettuce salad vegetable salad Perfection salad
BREADS BREADS BREADS B rown bread Raised muflins Cinnamon rolls Fruit sandwiches
- Indicates dishes in which left overs may be used to advantage . zz QUANTITY COOKERY
DATE Thurs day DATE Friday DATE S aturday
LUNCH LUNCH LUNCH Continued (Continued) (Continued) ( ) DESSERTS DESSERTS DESSERTS * R Steamed plum Chocolate rice aspberry roll, rasp pudding, vanilla custard with berry sauce sauce meringue Fruit Fruit Fruit Red plum whip B aked apples *Fruit gelatin Rice Bavarian pud B m Cornstarch pudding, Lady alti ore cake ding chocolate sauce Cream puffs Banana cream cake Sponge cake, Loganberry pie Apple pie m m Ice m whipped cream Ice crea , aple crea Butterscotch pie nut sauce Ice cream
DINNER DINNER DINNER SOUP SOUP Cream of tomato Cream of corn soup soup
MEATS MEATS MEATS Leg of lamb, gravy Fried oysters with *B aked hash lemon Pot roast
VEGETABLES VEGETABLES VEGETAB LES M ashed potatoes Mashed potatoes Creamed cabbage Scalloped tomatoes B uttered peas Steamed rice in milk
SALADS SALADS SALADS Cottage cheese balls Deviled egg salad rolled in nuts Shredded lettuce Head lettuce salad salad Radishes Celery hearts
BREADS BREADS Baking-powder biscuits
- Ind cates dishes in wh e ma d d i ich l ft overs y be use to a vantage . TYPES OF MENUS 2 3
DATE Th urs d ay DATE Friday DATE S aturday
DINNER DINNER DINNER (Continued) (Continued) (Continued) DESSERTS DESSERTS DESSERTS * B aked rice pudding Peach cobbler Fruit Fruit *D ate torte, whipped Apple tapioca cream *Charlotte russe
Orange custard White cake, choco Chocolate cake late icing Cherry pie Lemon pie Ice cream I ce cream
DATE M on day DATE Tue s day DATE We dnes day
BREAKFAST BREAKFAST BREAKFAST FRUITS FRUITS FRUITS Oranges Grapefruit Apple sauce Baked apples B ananas Peaches Cherries Plums Pineapple Prunes Apricots Grapefruit CEREALS CEREALS Malt of wheat Oatmeal Cornflakes Shredded wheat Grapenuts Puffed rice
HOT DISH ES Toast *Crumb pancakes Fried eggs
LUNCH LUNCH LUNCH SOUP SOUP SOUP Cream of corn soup Peanut butter soup *Vegetable soup
M TS MEATS MEATS EA ' lamb mint Small Steaks Roast , Liver and bacon *Cheese fondue sauce * Hamburg balls Weiners
- Indi cates dishes in which left overs may be used to advantage . 24 QUANTITY COOKERY
DATE M onday DATE Tue s day DATE Wednesday LUNCH LUNCH LUNCH (Continued) (Continued) (Continued) VEGETABLES VEGETABLES VEGETABLES Creamed potatoes M ashed potatoes Glazed sweet Beet s in vinegar Carrots and peas potatoes Buttered onions Creamed cabbage * Corn pudding Spinach and lemon SALADS SALADS SALADS Pear salad *Potato salad Apple and celery Headl lettuce salad Head lettuce salad salad Cabbage slaw Tomato aspic salad Head lettuce salad Cottage cheese salad
BREADS BREADS BREADS * Crumb mumus Co ttage rolls Corn bread * * Fruit sandwiches Ham and pickle sandwiches DESSERTS DESSERTS DESSERTS * m Rice and raisins with B rown B etty, lemon Le on rice pudding hard sauce sauce Fruit * Fruit Fruit Fruit cocktail * * Fruit gelatin Apricot whip Date torte, whipped Maple nut mold, Caramel custard cream - custard sauce White cake, choco Apple sauce cake Spice cake late frosting Ch ocolate pie Cocoanut cream pie Raspberry pie Ice cream Ice cream I ce cream
DINNER DINNER DINNER SOUP SOUP * Tomato Stock soup Oyster stew Cream of spinach soup MEATS MEATS R oast veal , gravy Rib roast of beef, Ri ce and nut loaf, gravy brown sauce Salmo n croquettes, cream sa uce
VEGETAB LES VEGETABLES VEGETAB LE S Baked potatoes Mashed pota toes Mash ed po tatoes * Scalloped corn B uttered turnips Spaghetti and toma Mashed squas h String beans Creamed onio ns
Ind ca hes ch - ma i tes dis in whi left overs y be used to advantage . TYPES OF MENUS 2 5
DATE M onday DATE Tues day DATE We dne s day
DINNER (Continued) SALADS SALADS SALADS Cottage cheese with Pineapple and celery Grapefruit salad nuts, green peppers salad Head lettuce salad and pimentos Head lettuce salad Sliced cucumbers * Head lettuce salad Combination v ege Asparagus salad table salad BREADS BREADS Baking-powder Cottage rolls biscuits DESSERTS DESSERTS DESSERTS B C m Gra enu aked apples herry Stea ed p t pudding, i Fru t pudding, cherry lemon sauce Prune pudding sauce Fig tapioca Pineapple pudding Tapioca cream Fruit C Jelly roll hocolate blanc Snow pudding, cus Gooseberry and mange tard sauce raisin pie Fruit Doughnuts Ice cream Cake with fig filling Apricot pie and white frosting Ice cream B utterscotch pie Ice cream
DATE Th urs day DATE Friday DATE S aturday
B REAKFAST BREAKFAST BREAKFAST FRUITS FRUITS FRUITS Oranges Grapefruit Oranges Apple sauce B ananas Cherries Apricots Peaches Grapefruit Plums Prunes Plums CEREALS CEREALS CEREALS Cream of wheat Cream of barley Corn meal mush Co rnfla kes PuEed wheat Shredded wheat Grapenuts Co rnflakes Grapenuts
HOT DISH ES HOT DISH ES Toast Toast B uckwheat cakes French toast Poached eggs Fried eggs
- Indicates dishes in which left overs may be used to advantage . 26 QUANTITY COOKERY
DATE Th urs day DATE Friday DATE S aturday LUNCH LUNCH LUNCH Sour SOUP SOUP Cream of pea soup Cream of lima bean * Chicken and rice soup soup
MEATS MEATS t ATS Breaded veal Chicken and biscuit Rib roast of b ee f * M odfis h m i h m utton stew with C balls, crea Tongue w t ustard vegetables sauce sauce VEGETABLES VEGETABLES VEGETABLES B rowned potatoes B aked potatoes Mashed potatoes *Succotash B uttered peas Fried parsnips Creamed asparagus Creamed celery String beans SALADS SALADS SALADS '= Fruit salad Deviled egg salad Prune and cottage Head lettuce salad Head lettuce salad cheese salad Beet and egg salad Lobster salad Head lettuce salad * Potato salad BREADS BREADS BREADS Baking-powder cin Plain mufiins Cottage rolls namon rolls Lettuce sandwiches DESSERTS DESSERTS DESSERTS P B each cobbler read pudding, Chocolate soumé Fruit vanilla sauce Fruit Prune whip Fruit Norwegian prune Floating Island Caramel pudding pudding B * White cake, white aked apples Fruit cocktail C frosting hocolate cake, Apple sauce cake, Apple pie chocolate icing ch ocolate icing Ice cream Cream pie *Mince pie Ice cream Ice cream
DINNER DINNER DINNER Sour SOUP Cream of tomato Cream Of potato soup soup
MEATS t ATS MEATS R S m W oast pork and tea ed hitefish , dressing egg sauce *Cottage cheese B readed veal hearts croquettes, cream sauce
I d sh h - ma n icates di es in w ich left overs y be used to advantage .
2 8 QUANTITY COOKERY
dn es d a DATE M onday DATE Tues day DATE We y
BREAKFAST BREAKFAST BREAKFAST ntinued (Continued) (Continued) (Co ) HOT DISH ES HOT DISH ES HOT DISHES Toast Toast Toast Poached eggs *Crumb griddle cakes Creamed dried beef French toast B acon and fried on toast apples Doughnuts
LUNCH LUNCH LUNCH SOUP SOUP Cream of potato Cream of com soup soup MEATS MEATS MEATS * R m B aked h am Scalloped oysters oast la b, gravy R v M M acaroni and cheese oast beef, gra y eat pie VEGETABLES VEGETABLES VEGETABLES B aked sweet potatoes Parsley buttered Mashed potatoes Spinach and egg potatoes Fried parsnips *Corn pudding Mashed squash Creamed peas B eets in vinegar SALADS SALADS SALADS * B Apple, celery and nut Fruit salad anana salad salad Head lettuce salad Head lettuce salad H * ead lettuce salad Cottage cheese, Potato salad * Combination v ege chopped celery table salad and pimento salad BREADS BREADS BREADS Crumb muflins Corn bread Cottage rolls Fruit sandwiches DESSERTS DESSERTS DESSERTS m * Stea ed plum pud Loganberry cobbler Prunecot Shortca k e ding, vanilla sauce Fruit Fruit Fruit Caramel B avarian Apple tapioca B aked custard cream * Fruit cocktail P B rune whip aked apples Washington pie, Jelly roll, chocolate Ginger cake, whipped chocolate filling filling cream Custard pie P each pie Lemon pie Ice cream Ice cream Ice cream
I h - ma ndicates dis es in which left overs y be used to advantage. TYPES OF MENUS 29
M n a DATE o d y DATE Tues day DATE Wednes day
DINNER DINNER DINNER SOUP SOUP SOUP Cream of tomato Cream of spinach *Chicken and rice soup soup soup MEATS MEATS MEATS R C 5 oast pork, dressing, hicken la king on Small steaks gravy toast * Cheese and tomato * Mutton stew Meat loaf so uflié VEGETABLES VEGETABLES VEGETABLES Mashed potatoes French fried pota Creamed potatoes Creamed celery toes * Scalloped corn R * S m ice croquettes, calloped to atoes String beans jelly Creamed cauliflower
SALADS SALADS SALADS Orange salad Grapefruit salad Pear salad Head lettuce salad Head lettuce salad Head lettuce salad Cabbage salad B eet and egg salad Tuna fish salad BREADS BREADS BREADS Graham bread Baking-powder * Crumb muffins biscuits and maple syrup DESSERTS DESSERTS DESSERTS *B B m * C rown etty, le on hocolate rice pud Cottage pudding, sauce ding lemon sauce Fruit Fruit Fruit Tapioca cream Cocoanut custard Cornstarch blanc C P m hocolate blanc ineapple pudding ange, fruit sauce mange White cake with Chocolate pudding Spice cake white icing Caramel cake Cocoanut cream pie Cherry pie *M ince pie I ce cream Ice cream I ce cream
DATE Th urs day DATE Friday DATE S aturday
BREAKFAST BREAKFAST BREAKFAST FRUITS FRUITS FRUITS Peaches Grapefruit Oranges Pineapple B ananas Plums Oranges Prunes B aked apples Prunes Apricots Cherries
- Indicates dishes in which left overs may be used to advantage . 30 QUANTITY COOKERY
DATE Thursday DATE Friday DATE S aturday
BREAKFAST BREAKFAST BREAKFAST (Continued) (Continued) (Continued) CEREALS CEREALS CEREALS Cream of rice with Cream of rye Cream of barley ' raisins Co rnflakes Pufled rice Puifed wheat Shredded wheat Grapenuts Grapenuts
LUNCH LUNCH LUNCH SOUP SOUP SOUP Cream of lima bean Cream of tomato Cream of celery soup soup soup
MEATS MEATS MEATS Pork chops Fried salmon steak Swiss steak "I Hamburg balls with lemon * Cottage cheese * Baked hash croquettes with cream sauce
VEGETABLES VEGETABLES VEGETAB LES Glazed sweet Creamed potatoes Mashed potatoes potatoes B uttered cauliflower Buttered rutabagas B uttered onions Corn with pimento Stewed tomatoes Kidney beans and green peppers
SALADS SALADS SALADS Pineapple with Celery cabbage sal ad Shrimp salad cottage cheese Head lettuce salad Head lettuce salad Head lettuce salad * Fruit salad String bean and Asparagus salad shallot salad
BREADS Cinnamon rolls
I - ma d ndicates dishes in which left overs y be use to advantage . TYPES OF MENUS 3 1
DATE Th urs day DATE Friday DATE S aturday
LUNCH LUNCH (Continued) (Continued) DESSERTS DESSERTS DESSERTS Apple fritters with B read pudding, Steamed cherry pud i syrup vanilla sauce d ng, cherry sauce Fruit Fruit Fruit Apricot whip Snow pudding, Chocolate blanc m Maple nut old, custard sauce mange custard sauce Fig tapioca Pineapple tapioca Banana cream cake Cake with orange Nut cake B lackberry pie filling and frosting Apricot pie Ice cream Apple pie Ice cream Ice cream
DINNER DINNER DINNER SOUP SOUP Cream of pea soup *Vegetable soup
MEATS t ATS MEATS Rib roast of beef *S calloped fish Veal hearts en Sausage balls, cream casserole sauce
VEGETABLES VEGETABLES VEGETABLES Mashed potatoes French fried Buttered beets potatoes Cabbage in vinegar B uttered carrots Creamed asparagus
SALADS SALADS SALADS Peach salad Orange salad Head lettuce salad Head lettuce salad Sliced or green Celery hearts onions
BREADS BREADS BREADS Graham muffins
- ma Indicates dishes in which left overs y be used to advantage . 3 2 QUANTITY COOKERY
DATE Th urs day DATE Friday DATE S aturday
DINNER DINNER DINNER (Continued) (Continued) (Continued) DESSERTS DESSERTS DESSERTS * B Grapenut pudding, aked rice pudding lemon sauce Fruit Fruit B aked rhubarb "1 Fruit gelatin *Charlotte russe Norwegian prune Doughnuts pudding Chocolate pie Sponge cake Ice cream Pineapple pie Ice cream
DATE M onday DATE Tue s day DATE We dne s day BREAKFAST BREAKFAST BREAKFAST FRUITS FRUITS FRUITS Peaches Oranges B ananas Red pitted cherries Grapefruit Grapes Grapefruit Peaches Plums Apple sauce B aked apples Grapefruit CEREALS CEREALS Rice boiled in milk Malt of wheat Puffed wheat Post toasties Grapenuts Shredded wheat
HOT DISH ES HOT DISH ES HOT DISH ES Pancakes Creamed eggs on Ham and eggs Cinnamon toast toast Toast B acon Graham mufiins B uckwheat cakes Toast
LUNCH LUNCH LUNCH SOUP SOUP SOUP Cream of tomato *Vegetable soup Cream of asparagus soup soup MEATS MEATS MEATS Rib B R roast of beef readed veal steak oast loin of pork, *C and gravy orned beef hash, dressing, gravy m * Tongue, ustard tartare sauce Cheese fondue sauce
I - ma ndicates dishes in which left overs y be used to advantage . TYPES OF MENUS 33
DATE M onday DATE Tues day DATE Wednes day LUNCH LUNCH LUNCH (Continued) (Continued) (Continued) VEGETABLES VEGETABLES VEGETABLES M ashed potato Creamed potatoes Mashed sweet String beans B uttered onions potatoes S m m Fried eggplant calloped to atoes Li a beans, with green peppers and pimentos Creamed celery SALADS SALADS SALADS Prune and cottage Peach salad * Potato salad cheese salad Head lettuce salad Shredded lettuce and * Head lettuce salad Combination v ege egg salad Tuna fish salad table salad Shrimp salad BREADS BREADS BREADS B mufiins B - Fig, raisin and nut ran aking powder s andwiches Peanut butter and biscuits with syrup pickle sandwiches
DESS ERTS DESSERTS DESSERTS Loganberry cobbler Steamed molasses Lemon rice pudding Fruit pudding, egg hard Fruit * Fruit whip sauce *Charlotte russe Date and nut blanc Fruit * Fruit cocktail m C C ange, custard hocolate blanc hocolate cake, sauce mange white icing Cake with fudge B aked custard Pumpkin pie ' icing Lady B altimore cake Ice cream Custard pie Gooseberry and Ice cream raisin pie I ce cream
DINNER DINNER DINNER SOUP SOUP Cream of celery Cream of corn soup soup
MEATS MEATS hI EATs R m S Ham and eggs oast la b, currant hort ribs of beef * E m Mea t croquettes, jelly gg cutlets, crea brown sauce *Meat pie sauce
- ma Indicates dishes in which left overs y be used to advantage . 34 QUANTITY COOKERY
dnes da DATE M onday DATE Tues day DATE We y DINNER DINNER DINNER (Continued) (Continued) (Continued) VEGETABLES VEGETABLES VEGETABLES Baked potato Mashed potatoes Browned potatoes Spinach and lemon B uttered peas Creamed asparagus ‘l Succotash M ashed rutabagas Rice in milk
SALADS SALADS SALADS Banana salad Grapefruit salad Apple and pineapple Head lettuce salad Head lettuce salad salad Cucumber salad Cabbage sl Head lettuce salad Perfection salad BREADS BREADS P arker House rolls Corn mufi ns DESSERTS DESSERTS DESSERTS * Gra enut P Chocolate bread p pudding, rune custard m pudding, vanilla le on sauce ding sauce Fruit Fruit S Fruit now pudding, Fruit gelatin Norwegian prune custard sauce B aked apples pudding Fig tapioca Spi ce cake *Fruit cocktail Sponge cake Apricot pie Nut loaf cake B utterscotch pie Ice cream Blueberry pie Ice cream I ce cream
DATE Th urs day DATE Friday DATE Saturday
BREAKFAST BREAKFAST BREAKFAST FRUITS FRUITS FRUITS Grapefruit Pears B ananas Peaches Plums Peaches Oranges Grapes Oranges Prunes Apricot sauce Plum sauce CEREALS CEREALS CEREALS Cream of barley Cream of rye Cream of wheat ' Pufled wheat Shredded wheat Puffed rice Grapenuts Post toasties Grapenut s
I d d h - ma n icates is es in which left overs y be used to advantage .
36 QUANTITY COOKERY
S atur a DATE Th urs day DATE d y DINNER DINNER DINNER SOUP SOUP Cream of potato Cream of pea soup soup MEATS MEATS MEATS R oast veal, dressing, P , ork chops ‘ dressing m gravy Codfis h balls, crea * Baked hash sauce VEGETABLES VEGETABLES VEGETABLES Mashed potatoes B aked' sweet B uttered carrots potatoes String beans Apple fritters with syrup Stewed tomatoes SALADS SALADS SALADS Cottage cheese balls Tuna fish salad rolled in nuts Shredded lettuce Head lettuce salad salad Asparagus salad Kidney bean salad BREADS BREADS BREADS ‘ B ran muflins *Crumb muffins DESSERTS DESSERTS DESSERTS B lackberry cobbler *Old-fashioned rice Fruit" pudding Floating Island Fruit C m hocolate pudding Maple nut old ,
Apple sauce cake, custard sauce chocolate icing Orange B avarian Lemon pie cream Ice m crea Gingerbread , whipped cream Chocolate pie I ce cream
TEA- ROOM M ENU S
The tea- room menu is characterized by daintiness
and excellence in food , ga rn i s h an d service . Large tea rooms serve a variety s u ch as is found in l a rge
‘ - Indicates dishes in which left overs may be used to advantage . TYPES OF MENUS 37
hotels, with practically no changes in their menus O m m from day to day . They are pen to the sa e criticis as are the cafeterias that serve everything in the market
m n s m n at every eal , a d o ake their menu mo otonous .
Smaller tea rooms offer limited choice s , so ups , rel n ishes, hot dishes, vegetables, salads, bread s a d bev
m u n u m et ages . To add choices to a en beyond the m ber which will satisfy the patrons is not econo y .
The longer the menu list, the more labor, equipment ,
r - r m m food wastage and spoilage . Therefo e the tea oo enu li s t should be as simple as is consistent with the d e mands n Of Of those to be served . The menus show below are the type which are changed from day to d ay . The m n first is a very good example of this type, e bodyi g It a moderate degree of choice . is suitable for a tea room serving perhaps six hundred or more people daily .
LUNCH EON l
Iced Fruit Cocktail Iced Grape Fruit Tuna Fish Cocktail Grape Fruit 8: Mint Cocktail Oyster Cocktail Celery Hearts Button Radishes Olives
Vegetable Soup Oyster Stew Cream of Com Soup Lamb B roth dz Rice Chicken 8: Tomato Puree
H ETc . MEATS , FIS ,
i h h r r Freneh B read, Hot Rolls, or B ran M ufiinr S erved w t t e e O der:
M P Roast Chicken , Dressing, ashed otatoes and Gravy Creamed Sweetbreads on To ast with Fren ch Fried Potatoes ! Chicken B aked with Noodles in Casserole and Toasted B ran Muffins Fried Oysters with Chili Sauce and B aked Potato B roiled Tenderloin Steak with Sweet Potatoes Southern Style B readed Veal with B rowned Potatoes and Gravy B roiled VVhite Fish with Lyonnaise Pot atoes Cheese Omelet with Toasted Rolls and Preserves Rice and Salmon B ox with Mexican Slaw Assorted Hot Vegetable Dinner
1 Tea R m m . Courtesy of The Lazarus oo , Colu bus, Ohio 38 QUANTITY COOKERY VEGETABLES Apple Fritters Candied Sweet Potatoes Baby Garden Beets Buttered Asparagus on Toast B uttered or Creamed Peas Fresh Spinach 8: Egg Sautéd Egg Plant Home B aked B eans BREADS
Hot B iscuits with Orange Marmalade Nut B read Toasted Cheese Rolls B ran Muffins Rye B read 8: Swiss Cheese Sandwich French B read Toasted English Mufiins Hot Home Made Rolls Hot Corn Bread SALADS Combination Salad Sweetbread Salad Shrimp Salad Club Salad Chicken Stuffed Paradise Peppers Tomato Stuffed with Cottage Cheese 8: Almonds Chicken Salad 1 Tuna Fish Salad Sliced Tomato 8: Cheese B all Salad Head Lettuce and Roquefort Cheese Dressing Pineapple, Prune and Neufchatel Cheese Salad Grape Fruit 81 Orange Salad Cream Slaw Waldorf Salad California Fruit and Nut Salad Fruit Salad Banana and Walnut Salad Shredded Lettuce and Egg Salad Head Lettuce with Thousand Island Dressing Stuf ed Egg Salad with Thousand Island Dressing Lazarus Vegetable Salad
! N P Y E FRO E DESSERTS, ASTR , TC. Fresh Strawberries and Cream Black Walnut Loaf Cake Lemon Pie Red Raspberry Roll with Cream Almond M acaroons ‘ Apple Pie 5 la Mode Fresh Apple Pie with Cheese Co li ee P arfait Chocolate I ce Cream Charlotte Russe Prune Whip with Cream Cherry Parfait B ittersweet Chocolate Parfait Chocolate Meringue with Vanilla Ice Cream Center Apricot 8: Almond Parfait Chocolate Al mond Parfait B utter Scotch Meringue Hot Fudge Sundae Steamed Fruit Pudding with Hard Sauce Chocolate Mint Parfait Vanilla Ice Cream Black Walnut Frozen Cream French Cake B ittersweet Chocolate Meringue Chocolate Luxurro Dessert Ice Vanilla Cream with Swiss Chocolate Sauce Date 8: Nut Parfait Baked Apple 81 Whipped Cream Apricot a la Mode
Less choice is shown in' the following menus which would be suitable to a tea room serving from two hundred to six hundred daily . TYPES OF MENUS 39
TEA- ROOM MENU 1
Celery Oli-ves Radishes G reen onions Fruit cocktail Spiced figs
Tomato bouillon in cup Tureen For two Barley soup in cup Tureen For two
White fish broiled to order
S pring chicken , country style, jelly m Broiled la b chops, peas R le oast g of veal, dressing Fresh mushrooms on toast B e oiled b ef, horse radish sauce
Boiled rice and cream Asparagus on toast Candied sweet potatoes B uttered new beets
H ead lettuce, vinaigrette dressing Waldorf salad m Fresh fruit salad , ayonnaise dressing C m o bination vegetable salad, French dressing
Cinnamon rolls Parker House rolls Nut bread Corn bread M aple syrup
Vanill a ice cream Wintergreen sherbet B d m ake apples , whipped crea Apple pie Red raspberry pie Whipped cream
Grapefruit half ; whol e S am trawberry Shortcake, whipped cre I ce e m c cr a sandwi h , hot chocolate sauce
m Banana custard , whipped crea Fresh cake Whipped cream Pineapple Bavarian cream, whipped cream Coffee or tea
1 R m D s Courtesy of Glass Block Tea oo , uluth, Minne ota . 40 QUANTITY COOKERY
Still less choice is Offered in the menus printed below, yet they are entirely satisfactory for a very small te a
roo m serving not more than one hundred daily .
Tea-Room M enus
S andwiche: Salted Almonds Club Sandwiches Celery Hearts Olive Sandwiches
S oup B ouillon with Wafers Hot Cinnamon Rolls B read and B utter
Lambs Chops and Peas B e: : ert: Creamed Fresh Mushrooms on B aked Alaska Toast B aked Apples Orange B avarian Vegetable: Welles ley Fudge Cake French Fried Potatoes Scalloped Cauliflower B everage: Co ffee : per cup for one S alad: per pot for one Tea-room Special Salad per pot for two Head Lettuce Salad with per pot for one Thousand Island Dressing per pot for two Frozen Fruit Salad Chocolate per cup
Reli: he: S andwiche: Celery Hearts and Stuf ed Olives Cream Cheese Sandwiches Salted Almonds Ham and Olive Sandwiches
Cocktail B read: Oyster Cocktail Hot Biscuits and Honey Assorted Breads and Butter Ready to S erv e
Fillet Of Sole, Tartare Sauce B e: : ert: Omelet with Jelly Chocolate Meringue Pudding M aple Mous se Vegetable: Lady Baltimore Ca ke Potatoes in Half Shell B s ru sels Sprouts, B uttered B everage: ' COHee : per cup for one S al ad: pe r pot fo r one Chicken Sal ad per pot for two Hea d Lettuce Salad with per pot for one Thousand Island Dressing per pot for two Fruit Salad Chocolate per cup TYPES OF MENUS 4 1
Reli: he: S andwiche: Stuffed Olives Date and Nut Sandwiches Fresh Shallots Hot Roast B eef Sandwiches Raspberry !am B read: S oa p Cranberry Mullins Cream of Co m Soup Assorted B read and B utter
Ready to S erve B e: : ert: Broiled Tenderloin of Pork B anana Cream Cake Corned B eef Hash with Poached Individual Pumpkin Pies Egg and Tartare Sauce Ice Cream with Hot Maple Fudge Pecan Sauce Vegetable: B aked Prune Whip Sweet Potato Croquettes Artichokes with Drawn B utter B everage: ' Sauce Col ee : per cup for one B oston Baked Beans and B rown per pot for one B read per pot for two Tea : per pot for one S alad: per pot for two Stuffed Tomato Chocolate per cup Head Lettuce with Thousand Island Dressmg Asparagus and Cold Chicken Mousse
Reli: he: S andwiche: Honey in Glasses Toasted Cheese Sandwiches Queen Olives Cold Sliced Tongue Sandwiches Raspberry !am B read: S oup Date Mullins Consommé with Vegetables Assorted B reads and Butter B read and B utter Folds Ready to S erve Chicken 5 la King in B read Cases Den ert: Meat Rosettes Individual Orange Pies B aked Alaska Vegetable: Wellesley Fudge Cake Scalloped Sweet Potatoes with B aked Custards with Maple Sauce Apples Fried Oyster Plant B everage: ' Coflee : per cup for one S al ad : per pot for one Lobster Salad per pot for two Head Lettuce Salad with Thousand Tea per pot for one Island Dressing per pot for two Delicious Fruit Salad Chocolate per cup CHAPTER IV
S UGGESTIVE CHARTS AND LIS TS TO B E US ED IN MENU P LANNING
Lrsr o r Fo on s
S o ups S tock ma p: (continued) Cream ma p: Mutton broth Cream of corn Rice tomato soup Cream of pea Chicken soup with rice Cream of tomato Chicken soup with Cream of asparagus noodles Cream of celery Vermicelli Cream of potato Clear tomato Cream of browned onion Cream of navy bean Cream of lima bean Cream of peanut but ter M EATS Cream of spinach B eef Oyster stew Rib roast Pot roast Hot roast beef sand wiches Beef 5 la mode S tock map: Swiss steak é Consomm Steaks ,tenderloin and Bouillon sirloin Tomato bouillon Hungarian goulash Vegetable soup Beef loaf Creole soup H amburg balls
QUANTITY COOKERY
Vea l (continued) S a lmon (continued) Veal croquettes Fresh salmon fried in Scalloped veal with steaks rice Cann ed salmon in loaf Vea l hearts en casse Scalloped s a lmon role Creamed salmon on toa st S almon with lemon Salmon croquettes
Chicken Steamed b aked Roast Chicken planked with Chicken fricassee dressin g Chicken giblet s With rice Chicken and biscuit
Creamed chick en , Creamed , on plain with biscuits ; on boiled potatoes toast ; in bread Co dfish b alls cases ; in timb ales H a libu t i Chicken p e , white Steamed fried ;baked and dark meat ; all Scalloped fish White meat Fis h cakes Chicken 5 la King Chicken croqu ettes Ho t chicken s an dwich
OYSTERS Sc auo ped Creamed oysters on toast Frsn Fried S almon Oyster cocktail
Fresh salmon, Oyster stew Steamed baked SUGGESTIVE CHARTS AND LISTS 45
EGG S M EAT S UB S TITUTES Fried with ham Turkish pilaf with bacon Rice and nut loaf Egg croquettes Spanish rice Egg cutlets Peanut and rice loaf Scrambled eggs with Lentil loaf minced ham Rice croquettes with b acon Spaghetti and tomatoes with marmalade Spaghetti and tomatoes with jelly with bacon Poached eggs ; on toast Baked eggs in ramekin ; in potato nest Steamed eggs Creamed eggs on toast M I S CELLANEOUS MEAT D I SH ES Hash Croquettes Tongue Il eart CH EES E DISH ES Frankfurts
Cheese fondue Brains, fried Cheese so ufil é with scrambled eggs Rice and cheese Sweetbreads Macaroni and cheese Hominy and cheese Spaghetti and cheese Creamed cheese Cottage cheese loaf with nuts and green pep VEG ETA B LES pets P otatoe: Cottage cheese cro Baked quettes with white Mashed sauce Scalloped QUANTITY COOKERY
P ota toe: (contin ued) B ea n: (continued) Creamed Green lima beans m American fried Dried li a beans, Browned boiled Lyonnaise Baked lima beans Parsley buttered po Kidney beans t ato e s Succotash Stuff ed baked pota toes Potato chips y. Riced pot atoes Potato croquettes Potato cakes Potato cones ' Potato pufi Plain boiled potatoe s Diced browned pota toes A: paragn: Potatoes e u gratin Buttered asparagus on
Sweet potatoes, boiled toast Baked Creamed Fried Creamed asparagus on Scalloped with ap toast ples Corn Sweet potato cro Corn with green and quettes re d peppers Corn o n cob Corn pudding Succotash B ea n: Scalloped corn String beans Corn fritters String b eans creamed Wax beans Boiled navy beans Baked navy beans SUGGESTIVE CHARTS AND LISTS 47
Cabbage Creamed Scalloped Scalloped cabbage gratin H ominy Fried Fried Boiled Creamed S auerkraut Scalloped Ho t S law
On ion: Carrot: Buttered
Buttered , diced Creamed Creamed S caHoped Buttered carrots Fried peas Creamed carrots peas M a ca ronz Macaroni and toma toes Caulifl ower Macaroni croquettes Creamed Scalloped cauliflower in ramekins a u gratin Spaghettz Spaghetti and toma B eet: toes Buttered Spaghetti croquettes Beets in V in egar sauce Spaghetti and toma Pickled beets toes with bacon 48 QUANTITY COOKERY
P ea: S qu a: b (continued) Buttered Mashed Buttered peas carrots Creamed Creamed peas Creamed
carrots Buttered , diced Mashed
P epper: ' Stufl ed With corn Stuffed with meat
Rice Stewed
Rice with gravy, Stewed tomatoes with southern style bre ad Rice with cream Sc aHo ped Rice croquettes B aked
B READS Qu ick bread: Spinach White muflins Spinach an d lemon Graham muffins Spinach and egg Bran muffins Corn meal muflins Date muffins Rice muflin s Crumb mufiins SUGGESTIVE CHARTS AND LISTS 49
Qu ick brea d: (con Roll: tinned) Cottage rolls B lueberry muflin s Parker House rolls Bacon mu fiin s Clove r- leaf rolls Cranberry muffins Cinnamon rolls Corn bread Raised m uffins Brown bread Hot c ross buns Baking- powder bis cuit Baking-powder bis
cuit cinnamon rolls , with frosting Baking- powder nut S ANDWI CH ES bread Lettuce Baking-powder nut Olive and raisin bread Olive and egg Baking- powder brown Celery bread Celery and chicken Chicken Ham Peanut Fig an d nut Cheese Yea: t bread: Cheese and pimento White bread Meat Graham bread H am sliced Oatmeal bread H am minced Raisin bread Meat minced Nut bread Fig an d d ate Coff ee cake Raisin and nut Cucumber Parsley butter Egg Tomato and cucumber Green pepper 50 QUANTITY COOKERY
S andwiche: (continued) Vegetable : alad: (con Club tinn ed)
Toasted cheese onion , radishes,
peppers , cucumber) String bean Kidney bean Spinach mounded with s liced egg Head lettuce with mayo nnaise SALAD S Head lettuce with Vegeta ble : a lad: French dressing Asparagus Head lettuce with Cabbage Th o usand Island Cabbage salad with dres s in g nuts Lettuce shredded Cabbage salad with with egg pickles and green Deviled eggs peppers Potato Cabbage and ham Cucumber Cabb age an d s almon Sliced cucumbers in Cabbage and tuna fish vinegar C abbage and S hrimp Combin ation
V e Cabbage and pine egetabl salad, peas,
apple celery, beets Celery and apple Perfection ' St ufied celery Sliced onions in vine Tomato salad gar ' stufl ed Whole, Egg, cheese and Half pickle Sliced Tomato aspic Tomato and cucum Tomato and celery
ber Celery, peas and nuts i Spr ng salad (head Cabbage , celery, e oma l ttuce, t to, meat, pimento
5 2 QUANTITY COOKERY
Hot pu dding: (con H ot pu dding: (con tinued) tinned) Rice and raisins with Steamed date pud cream ding Rice custard Steamed carrot pud Chocolate rice pudding ding Baked rice puddin g P run eco t S hortcake Lemon rice pudding Peach S hort cake Rice compote with Orange S hortcake peaches Strawberry S hortcake with raspberries Peach cobbler with pru nes Apricot cobbler Baked tapioc a cus Che rry cobbler tard with meringue Apple tapioca Prun e pudding Indian pudding B read pudding Chocolate bread pud ding Cottage pudding Grapen ut pudding Apple fritters Corn fritters Cold pudding: Banana fritters B aked custard Pineapple fritters Caramel custard O range fritters Maple nut mold , cus Plain fritters tard sauce Apple dumplings Chocolate blanc Apple batter pudding mange Brown Betty with Tapioca cream lemon sauce Raspberry tapioca Steamed suet pudding Caramel tapioca Steamed cherry pud Pineapple tapioca ding Apple tapioc a SUGGESTIVE CHARTS AND LISTS 53
Cold pu dding: (co n FRUITS tin ue d) S au ce: Fru It whips Prunes St rawberry Apricots Prune Cranberry Apricot Rhubarb Plum Apple Caramel Bavarian Stewed figs cream Baked apples Cornstarch puddin g Cherries with chocolate White sauce with berry sauce Oranges with custard sauce whole Fig tapioca sliced Fruit cocktail Bananas Charlotte russe Dates with Whipped Floating island cream Orange custard Grapefruit Fruit gelatin Pears Norwegia n prune pud ding Pineapple pudding Rice B avarian pudding Rhub arb tapioca Snow pudding Raisin tapioca
ICE CREAM S Orange parfait M ou : : e Maple Pineapple 54 QUANTITY COOKERY
M ou: : e (continued) I ce: (continued) Vanilla nut Le mon Strawberry Apricot Pin eapple Grape
CAK E S Yellow or white cake with vanilla frosting with fig frosting I ce cream with raisin frosting Vanilla with cocoanut frost Strawberry ing Chocolate with maple frosting Maple with nut frosting Macaroon with orange frosting Greengage with chocolate frosting Peach with nut and raisin Tutti Frutti frosting with pineapple frost ing with date frosting with maraschino cherry frosting Chocolate cake Lady Baltimore cake Lo rd Baltimore cake Fudge cake SUGGESTIVE CHARTS AND LISTS 55
Ca ke: (continued) Ca ke: (continued) Apple- sauce cake Sugar Ginge rbread Spice with whipped cream Oatmeal with chocolate frost ing Sponge cake with frost ing Sponge cake with whipped cream Doughnuts Lemon filled l ayer cake Plain Individual cakes Rais ed Spice cake !elly roll with jelly fill Banana cake with me ing ringue with chocolate custard Marble cake filling Sunshine cake with vanilla custard Angel food cak filling Strawberry cake (white
cake, with sliced strawberries in the frosting) Fren ch pastries Martha Washington pie Cream puffs with v a nilla cus tard filling with chocolate custard filling with whipped cre am Tarts PI ES Lemon Two-cru: t Orange Canned apple Marguerites Fresh apple
Cookies Cranberry pie, Fruit ticed 56 QUANTITY COOKERY
P ie: (continued) P ie: (continued) Cranberry and raisin Cocoanut cream Blueberry Sour cream Apricot (dried) Red raspberry Black ra spberry Blackberry Loganberry Gooseberry Gooseberry and r aisin Cherry Mince Rhubarb Pea ch Raisin B EV ERAG E S
Tea Green Black Iced Chocolate with whipped cream with marshmallows Cocoa Ho t 0ne~cru: t Iced Lemon Milk Banan a c ream Buttermilk Custard Lemonade Pumpkin Lemonade and orangeade Chocolate Orange juice Butterscotch Gingerale lemonade:with Apricot cream mint Pineapple Fruit punch Cream Spiced grapej uice SUGGESTIVE CHARTS AND LISTS 57
(Spaces are left for additions)
Fresh aspara Oyster stew
Sausage
Mushrooms
scallo ped 58 QUANTITY COOKERY
SPRI NG FALL
Vegetable:
creamed
Grapefruit Fresh Cucumber asparagus Fresh young Cucumber onion Fres h young Radishes onion Tomato Radishes Watercress
B read: Cranberry muffins
Mince pie B aked Blueberries Mince pie Pumpkin pie rhubarb Raspberries Pumpkin pie C r R ranber y pie hubarb Cranberry pie jelly tapioca jelly sauce Strawberry sauce Grapefruit Shortcake Grapefruit
6O QUANTITY COOKERY
SUGGESTIVE AND P OPULAR FOOD COMB INATI ONS
- - DE ssrsnr Ce n tau rIon
Potatoes-Irish (prepared in a Cauliflower Beets
B f ee , corned Cabbage Cabbage slaw B oiled potatoes Perfection salad Cauliflower with mayonnaise B russels sprouts Tartare sauce Chicken Sweet potatoes Head lettuce Squash Tomato Celery Cucumber Onions Asparagus Asparagus Fruit Peas Cranberry mumus Green corn Beaten biscuit Mushrooms Hot biscuit Rice Cranberry sauce Tomatoes Tartare sauce Lemon pie Onions Hollandaise sauce Fruit gelatin French fried pota Egg sauce Fruit cocktail toes Lemon sauce Lemon rice pud Creamed potatoes Tomato sauce ding B rowned potatoes Vegetable salads Fruit tapiocas Spinach with lemon (of all kinds) Baked rhubarb Stuf ed peppers Perfection salad Pineapple pudding Cucumber sauce Potatoes Potato salad Pumpkin pie Creamed Cabbage slaw Indian pudding Browned All vegetable com Apple pie P arsley buttered bination salads Baked apples Baked Spinach salad Apple fritters Sweet potatoes Head lettuce Apple sauce Baked Apple salad Apple dumplings Glaze d Mustard sauce Apple tapioca Fried Steamed brown Baked custard Mashed bread Ginger cake Carrots Corn muffins Hominy Corn bread Rice Hot biscuit SUGGESTIVE CHARTS AND LISTS 61
VE E AB E Cou G T L DESSE mmun ion BmATION COMB INATI ON RT Co Beans Lima,baked Navy, baked String Spinach Corn Cabbage B russels sprouts Cauliflower Potatoes M ashed B rowned Parsley buttered
Sauces Mint Caper Red currant jelly Cranberry sauce Acid desserts
Parsni-ps Potatoes All vegetable salads Mashed All fruit salads Browned Hot breads or rolls Creamed (with breaded veal) Sweet potatoes
Celery Cauliflower Cabbage B russels S prouts String beans Tomatoes Peas
WAYS OF USING LEFT—OVER FOODS
LE FT-OVE R M EATS LE FT-OVE R VE GE TAB LE S
Croquettes Buttered vegetables may be used in Scall oped meat with rice or potato Soup ’ Shepherd s p‘ie Creole soup Ham with scrambled eggs Scalloped vegetables 62 QUANTITY COOKERY
L E ET-OVE R M EATS L E FT- OVER VE GET AB LE S
Ham fondue or omelet Meat stews Hash Hash Hash with poached eggs Salmon loaf (peas and celery) Meat pie (biscuit) Peas in omelet Meat pie with dressing Stuffed peppers Meat balls rolled in cooked rice Stuf ed tomatoes Minced meat on toast Rice may be used in Mincemeat for pie Scalloped rice with cheese Minced meat in ramekins Soups Stews Puddings Stuffed peppers Croquettes Stuffed tomato Hash Meat bones cooked for stock Salmon or fish loaves m Potatoes, used sa e as rice All creamed vegetables can be scalloped or used in soup
LE FT-OVER FRUITS L E FT-OVE R B RE ADS L E Fr-OVE R DAIRY PRODUCTS AND !UI CE S AND CAKES AND EG GS
B lane manges B read puddings Dairy B rown B etty B rown bread Sour milk Cocktail B rown B etty cakes Cobbler Crumb pancakes corn bread Scalloped fruit Crumb cookies gingerbread Gelatin Crumb muflins muflins M ince pie filling Dress mg pancakes Fruit salads Scalloped fruit Sour crea m Sherbets and ices Fondues butter Tapiocas Meat loaf corn bread Whips Hamburg balls S pice cake Stewed tomatoes salad dressing Cheese bean loaf cottage cheese loaf cottage cheese croquettes rice and cheese salads so ufllés fondues E ggs , broken dippin g mixture cakes custards croquettes salad dressing SUGGESTIVE CHARTS AND LISTS 63
GARNI S H ES
Clever use Of garnishes will do a great deal to make servings attractive, to develo p surprise and stimulate appetite . A list Of garnishes appropriate to diff erent kinds of
O co r m food appears below . f urse there a e any others , ' an d the number of difl e ren t ways in which ordinary garnishes can be used eff ective ly is surprisingly large . The alert manager will O bserve wh at others in his field are doing, and will discover many ingenious ideas by ’ readin g food journals and women s magazines . The garnishes used for soups are practically the same whether for cream or clear soup s .
Wafers , Cheese and plain Radishes Croutons Celery hearts Olives Whipped c ream (on cream sou ps) Some meat garnishes can be u sed at all times ; Others are especially adapted to certain kinds of meat . In general Parsley
Watercress, in season Mixed pic kles For steaks Le mons cut in fancy shapes S au téd mushrooms Potato roses Stuffed tomatoes Stuffed peppe rs Grilled and buttered Brussels sprouts For fish
Lemons , in slices and cut in fancy shapes
Cucumber baskets, filled with dressing Pa rsley 64 QUANTITY COOKERY
Watercress
Clam shells, stuffed with clams and mushrooms
Mushrooms, sautéd
Potatoes, cut in fancy shapes, such as shoe strings
or lattice, and fried in deep fat m There are certain garnishes which it is customary to
! use with salads, especially with chicken salad . For chicken salad - Hard cooked eggs, S liced or cut in eighths
Lemons, sliced Pickles Paprika Parsley Capers Olives Head lettuce cups For fish salad Pickles Olive s
Lemons, cut in fancy S hapes Cucumber baskets holding extra salad dressing Paprika Parsley For fruit salad Tiny cheese balls Cheese balls ro lled in chopped nuts Tiny sandwiches Olives green ripe ' stufled Cheese straws in fancy shapes
Very often where sandwiches are ordered they will erv as s e the main dish of the luncheon meal . They SUGGESTIVE CHARTS AND LISTS 65 should be made as appetizing as possible by s uitable garnishes . Pickles Olives Cheese balls Parsley Watercress Attractive paper or plain linen doilies Nut meats
m Desserts by their very nature, require so e garnish to make them the perfect and satisfying last course ws which they should be . Candied fruit, marshmallo ,
S lices of fresh orange or strawberries in season , whipped cream and bright candies add the needed bit of color .
Here the use of paper doilies, glasses and attractively s haped china dishes is a great factor in appearance . CHAPTER V FORM S
TH E IM P ORTANCE AND US E OF FORM S
PRI NTED forms or othe r practical aids which may help to reduce menu plann ing to a systematic routine
o m m are invaluable . F r s such as the party engage ent the m blanks, shown elsewhere, and eat order blank and menu blanks below tend to a desirable standardization . Since meat orders fo r the week a re usually made out
first and the men us planned a roun d the meats , a form similar to the o n e shown below, with adaptations for the particular in stitution , may be helpful . The lists Of foods and the list of seasonal changes and garnishes co ntained in this book Will save mental effort and tedium in planning by suggesting new combinations and variety . Probably no singl e device will serve diff erent kinds of institutions, but the prin ciple of u sing appropriate printed forms to help in remembering details holds good for all institutions .
MEAT ORDER
EEK B EGINNING De emb e 6 1 920. H ERE ers eteri W c r , W Univ ity Caf a
DELIVE R AMOUNT SP E CIEI CATI ONS COST
A . 0 . M . Mon . M 1 o 3 lb beef Shoulder . 3 n night clod
AM . 2 . B lb bacon est grade, cut . 3 7 Tues . m 36 slices to lb . orning
P M . 0 . 2 6 . 4 lb pork loin To to 1 2 lb . loin . Tues noon - P . M . 20 . I 1 T . lb beef stew inch cubes , . 3% ues noon
no bones , no gristle
QUANTITY COOKERY
LIENU FORM (Continued)
CEREALS
HOT DISHE S
LUNCH LUNCH
MEATS M EATS
VEGETAB LE S VEGETABL ES VEGETAB LE S
SALADS SALADS SALADS FORMS
LUNCH
BREADS B READS B REA DS
DE S S ERTS DES S ERTS DES SE RTS
DINNER DINNER
M EATS M EATS
VEGETAELES VEGETABL E S VEGETAB LE S
SALAD S SALADS
BREADS BREADS B READS
DESS ERTS 70 QUANTITY COOKERY
AN OUTLINE FORM FOR S P ECIAL DINNERS
The efficiency of an organ ization is judged by the degree of rou tine which each phase of the wo rk assumes . In most institutions the serving of special dinners is quite apart from the ordinary routine of business .
If this service is to be handled simply and effi ciently, all of its various steps must be listed and taken up in an orderly fashion with the end in V i ew of perfecting an emergency organization as efficient as that which regulates the daily tas ks .
First of all, a rrangements made with those who are In giving the dinner should be definite an d complete . order to prevent misunderstandings , a p rinted blank such as that shown below (with any adaptations foun d m m necessary) will prove helpful . This ay be ade out in duplicate, one copy being retained by the manager and one by those engaging the services .
Reduced to their simplest form, the S teps to be fol lowed in organizing this work are outlined below .
I . Fill in, in duplicate, the printed blank
DINNER ENGAGEM ENTS
Day of week
Engagement made by Phone Organization or Club
Room desired Flowers Style of service Cafeteria service Table service Tables set and served by guests Date G ua ranteed Number is to be reported FORMS 7 I
DINNER ENGAGEM ENTS (Continued) Leeway granted (either way) on guaranteed number — 0 m On 25 4 2 plates, ore or less 0—60 m 5 4 plates, ore or less —1 00 6 m 75 plates, ore or less 1 2 - 1 8 m 5 75 plates, ore or less 00 O m 2 up I plates, ore or less
O C N TICE . are should be taken to have the guaranteed number of plat es accurately stated .
II . P m . If lan the enu desired , the above form may include space for m writing in the enu , in order that both parties may have a clear u nderstanding of j ust what is to be served III M . ake out order list
a . For food
b . For dish rental (if necessary)
c. For printing (if necessary)
d . For flowers or other decorations
I Em m Of V. ploy ent help R a . escheduling the regular help b m . Overti e for the regular help H c. iring of additional help D V . ivision of the work D a . irections to cooks m I . Copy of the enu R 2 . ecipes and amounts to be prepared b S . ervice of the food I I . n the kitchen (a) Instructions fo r counting out and arrangement of utensils for the service of the food b m () Organization of each serving center, where the nu ber served is so large that more than one center is necessary (c) Assignment of special duties to workers at the serving center (d) A drawing or serving of a sample plate Showing arrange ment of food on the plate In m 2 . the dining roo (a) Directions to the head waitress and waitresses (1 ) List of dishes to be counted out and carried to serving m center, war ing ovens or refrigerators ma (2) Directions for setting the tables . A cover y be set or a sketch made to Show the proper arrangement s of the silver, napkin and the glas (3) Decoration of the tables (4) Arrangement of the serving tables (5 ) A copy of the menu (6) Specific instructions for serving food to the guests 72 QUANTITY COOKERY
DINNER ENGAGEME NTS (Continued)
Records Cost of the food C 1 . ost of food should be figured on basis of recipes and quanti
ties used, and listed according to the order in which the food appears in th e meal - 2 . Left overs listed x m - 3 . Appro i ate value of left overs as listed Net - 4. food cost is total food cost less the value ofusable left overs C b. ost of labor m m 1 . Ti e spent by regular e ployees m m 2 . Overti e spent by regular e ployees Ex 3 . tra labor employed for occasion
4. Total labor cost
c. Overhead cost
I . Flowers or other decorations P Of m 2 . rinting enu cards or place cards
3 . Favors if supplied D 4. ish rental and breakage E m 5 . sti ated heat, light, fuel, laundry and other overhead S mm d. u ary
1 . Total cost food labor overhead
a. Total receipts
3 . Profit or loss Number served Per f . capita cost CHAPTER VI
RECIP ES
IN the pages that follow are some two hundred r It w ecipes for use in institutions . ill be noted that throughout these recipes, measures are used rather than weights . This for two main reasons . First, cooks, except for highly trained professionals, use measures more easily and with greater success than weights . Second, most institutions cannot afford an adequate number of accurate scales ; and scales that are not accurate are worse than useless . Measures , on the other hand , are inexpensive and always avail I m able . t ay be said that because of the amounts and the size of the measures used in large quantity cookery there is not the degree of inaccuracy which is found in measuring small quantities . It is hoped the form Of the recipes with the spaces for figuring costs and calories will be of value from the m commercial and classroo standpoint . Stars indicate those recipes in which left-overs m ay b e used to particular advantage .
INGRE DIE NTS AMOUNT WEI GHT CALORIE S TOTAL COST 74 QUANTITY COOKERY
' B OUIL LON (Continued)
INGRE DIENTS AMOUNT WE IGHT CALORI E S UNI T COST TOTAL COS T
Carrots, diced 2 c .
2 . Onions , diced c
Celery, diced 2 c .
Turnips, diced 2 c . Egg whites and shells 7
Cut the meat in cubes an d soak two thirds of it in the cold water for about three fourths of an hour . Sear the rem a inder and add to the meat which is soak H m ing . eat the eat, veal bone and water to boiling and let s immer for four or five ho u rs . Add the sea son in gs and the vegetables and cook until th e vegetables
r are soft . Pour the whole th ough a colander and m cool . When the fat has set, re ove and clear by ing th e cold stock with the S hells and slightly beaten
B n m whites of eggs . ri g the ixture to a boil, stirring
mm 1 20 m . constantly . Let si er 5 to inutes Strain through two or three thicknesses of cheese cloth . — Number of servings 64 96 Calories in one serving
Amount of one serving H c . Cost of one serving
CHI CKEN S OUP
I NGRE DIENTS AMOUNT WE I GHT CALORI E S UNI T COST TOTAL COS T
S tock, chicken Onions Salt c
Celery salt c .
Green peppers, chopped I c .
Rice 2 c .
n Add the chopped o ions , green peppers , rice , salt and celery salt to the chicken S tock and cook until the rice is tender . Number of servings 85 Calories in one serving
Amount in one serving c . Cost of one serving
76 QUANTITY COOKERY
the fat rice and cook until the rice is tender . Melt , stir in the flour and add to the hot liquid to thicken . Number of servings Calories in one serving Amount in one serving Cost of one serv mg
*VEGETAB LE S OUP
- INGREDIENTS AMOUNT WEI GHT CALORIE S UNIT COST TOTAL COST
C3 0 8
Add the seasonings to the boiling stock, tomatoes and m water . When the vegetables have beco e softened, D add the rice and cook for 1 5 to 20 minutes . o not strain .
Number of servings 96 Calories in one serving C Amount of one serving c . ost of one serving
CREAM OF CELERY S OUP
INGREDIENTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
Celery stock Onions B utter substitute Flour Milk Paprika Red pepper Salt
Make a celery stock by cooking the leaves and out
s s . ide tocks in water to cover Rub through a S ieve . RECIPES 77
Co ok finely chopped onion with the required amount
of . stock Melt the fat, stir in the flour and add the hot
milk to make a white sauce . Combine purée and white
sauce . Add paprika, red pepper and salt just before
s erving .
Number of servings 60 Calories in one serving m to rv A ount one se mg c . Cost of one serving
CREAM OF CORN S OUP
INGRE DIE NTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
Corn Water Onion B utter substitute Flour Milk Salt Paprika
Cook the corn with the water and chopped onion and
rub through a sieve . Melt the fat, stir in the flour
and add the hot milk to make a white sauce . Com
bine white sauce with purée . Add salt and paprika
just before serving .
Number of servings 64 Calories in one serving
Amount of one serving 3 c . Cost of one serving
CREAM OF LIM A B EAN S OUP
IGRE DIE NTS AMOUNT WEI GHT CALORIES UNIT COST TOTAL COST
Butter substitute Flour Milk Salt Lima beans, cooked Grated onion or chives Chopped parsley 78 QUANTITY COOKERY Cook the lima beans with the onion until soft and rub through a purée sieve . Melt the fat, stir in the flour and add hot milk to make a white sauce . Combine the purée and white sauce and add the salt just before serving .
Number of servings 5 Calories in one serving
Amount in one serv ing g c , Cost of one serving
CREAM OF P EA S OUP
AMOUNT WEI GHT CALORIE S TOTAL COST
Peas Onion Bay leaf Milk Butter substitute Flour Salt
Cook the peas, together with their juice from the cans, and the onion and bay leaf until the peas are soft .
Rub through a purée sieve . Melt the fat, stir in the m m flour and add the hot ilk to ake a white sauce . Com bine purée with white sauce . Add salt just before serving .
Number of servings 3 8 Calories in one serving m A ount in one serving c . Cost of one serving
CREAM OF S P INACH S OUP
INGRE DIENTS AMOUNT WEIGHT CALORIE S TOTAL COST
Spinach juice Onion Milk Butter substitute Flour Salt RECIPES 79
Chop the onion and add to one half of a #1 0 can of S pinach and cook until the onions are tender . Scald the milk . Melt the fat and add the flour . When m h thoroughly ixed add to t e hot milk, stirring con l st ant . y When the spinach is seasoned , drain , rubbing lightly through a purée sieve until you obtain one cup of spinach juice . Add the spinach juice to the thick m ened ilk and season .
Number of servings 3 5 Calories in one serving m A ount in one serving c . Cost of one serving
CREAM OF TOMATO S OUP
INGRE DIENTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
Tomatoes Bay leaves Onion Sugar Soda B utter substitute Flour Milk Salt
Cook the tomatoes with the bay leaves and onion .
Rub through a purée sieve an d add the sugar and soda .
Melt fat, stir in the flour and add hot milk to make a
m s a white sauce . Co bine purée and white uce by pouring purée into white sauce . Add salt just before serving .
Number of servings 36 Calories in one serving O Amount in one serving c . Cost f one serving 80 QUANTITY COOKERY
OYSTER S TEW
INGREDIENTS AMOUNT WEI GHT CALORIES UNI T COST TOTAL COS T
Paprika B utter substitute
Scald the milk and add the butter substitute, paprika i and oysters . Cook until the edges of the oysters beg n I . f to curl . Add the salt just before serving the
soup must stand some time before all is used , the oysters should be combined with the milk only as needed .
Number of servings 64 Calories in one serving r Amount of one serving 1 c . Cost of one se ving
P EANUT B UTTER S OUP
INGREDIENTS AMOUNT WEI GHT CALORIES UNIT COST TOTAL COST
Add the water to the peanut butter and mix to a m s ooth paste . Heat the milk and celery stock, rese rv f m ing su ficient liquid to ake a paste of the flour . When f the liquid is hot add the lour paste . When thickened m add the peanut butter ixture and the salt .
Number of servings 1 00 Calories in one serving
Amount of one serv mg c . Cost of one serving RECIPES 81
MEATS
B EEF A LA M ODE
AMOUNT WEI GHT CALORI ES UNI T COST TOTAL COS T
Bee f round Carrots, chopped Peppers, chopped Tomatoes, #1 0 can Onions, chopped Water Flour Salt
Place the meat in a roasting pan in a hot oven to s ear . When well seared, cover with water and con tin ue cooking in a medium oven for from four to five hours . About an hour and a half before serving m add the chopped carrots, peppers, onions and to atoes, n and salt . !ust before serving thicke the stock with the flour mixed to a paste with water . The vegetables s hould be served with the meat .
Number of servings 200 Calories in one serving
Amount in one serving i lb . Cost of one serving.
*CORNED B EEF HASH
INGRE DIE NTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
Corned bee f Potatoes , cooked Onions Meat stock
Soak and cook the corned beef until tender . Grind or ch o p the b eef, potatoes and onion and mix with corned 82 QUANTITY COOKERY
n . beef stock or gravy . Bake in a hot oven until brow
W r Serve ith tarta e sauce .
Number of servings 70 Calories in one Of s erv m Amount in one serving c . Cost one g
CREAM ED DRIED B EEF ON TOAS T
INGREDIE NTS AMOUNT CALORIE S UNI T COST TOTAL COST
Dried beef Flour B utter substitute White sauce B read , slices
Shred the drie d beef in small pieces . Melt the fat
and sauté the dried beef in it . Add to th is one cu p o F of fl ur and let brown With the beef. ollow the usu al
manipulation for White sauce, and when cooked combine with the beef and serve on toast .
Number of servings Calories in one serving Amount in one serving Cost of one serving
at c . and slice of bread
*H AM B URG B ALLS
INGRE DIE NTS AMOUNT WEI GHT CALORI E S UNI T COST TOTAL COST
m w u m e Mix the eat ell with cr bs , s asoning and milk .
e - Shape in balls or cak s and bake in well greased pans .
N m 0 C u ber of servings 5 alories in one serving_ _ mo e v m A unt in one s r g lb . Cost of one serving
84 QUANTITY COOKERY
stituted for the rice, in which case the water also would be omitted .
Number Of servings so Calories in one serving. C s erv m Amount in one serving c . ost of one g
*M EAT LOAF
INGHHDIENTS AMOUNT WEI GHT CALORE S UNIT COST TOTAL COST
m m . Mix the s alt , bread cru bs and onions with the eat
Beat the eggs slightly and add to the milk . Combine ’ with the meat and mix t hOrou ghly . Weigh out into loaf pans which have been well greased . Be careful to press the meat well in to the corners of the pan and avoid having the center of the me at highe r t han the m edges . Bake in a edium hot oven until the meat is
m fiv - don e . This akes nine e pound loaves, cutting
- twenty four slices each .
Number of servings 2 1 6 Calories in one Amount in one serving I slice Cost of one serving
*MEAT LOAF WI TH TOMATO AND CELERY
INGREDIENTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
Meat, ground Crumbs Milk Tomatoe s
Celery, chopped Eggs
Onions RECIPES 85
the Add crumbs, tomatoes, chopped celery, salt and m onions to the eat and mix Well . Beat the eggs m slightly, add the ilk and mix with the meat . Weigh out into well- greased loaf pans and bake in a medium n m oven . I order to ake the loaves unifo rm be care ful to press the meat well into the corners Of the pans and avoid having the center Of the loaf higher than the sides . One pound of hamburg steak, as purchased , will make nine servings when the other ingredients that go into the loaf have been added .
Number of servings Calories in one serving Amount in one serving Cost of one serving 1 5 pound, after cooking
M EAT PIE
INGRE DIENTS AMOUNT WEIGHT CALORIES UNI T COST TOTAL COST
S m 0 tew eat 2 lb . Water Onions
Potatoes, diced Salt Flour B iscuit recipe (see of recipe page 1 24)
Cut the meat in one- inch cu bes and cover With
o . boiling water . Cook just below the b iling point
When the meat is almost tender add the salt, onions and potatoes . Mix the flour to a paste with water and thicken the stock just before serving . Serve one half
ma cup Of stew with one biscuit . The biscuit y be baked separately or the stew may be poured into baking pans, covered with biscuits and the biscuits baked in the oven
Number of servings 1 00 Calories in one serving
a C Amou nt in one serving }; c . ost of one serving 86 QUANTITY COOKERY
*MEAT P IE WI TH DRES SING
T A INGRE DI ENTS AMOUNT WEIGHT CAL ORI E S UNI T COST OT L COST
Dressing M eat, cubed Onion Salt Meat stock Flour B read crumbs B utter substitute
Cut left- over meat into one-inch cubes and heat in a grav y made Of the seasoned an d thickened S tock . Line
n n a . a baking pan with dressi g, leavi g well in the center Fill this with the meat and gravy and cover with the
B r . buttered c ru mbs . ake in a hot oven until b own
When serving, both meat and dressing should be given .
Number of servings so Calories in one serving C Amount in one serving c . ost of one serving
M EAT S TEW
INGREDIENTS AMOUNT WEI GHT CALORI ES UNI T COST TOTAL COST
Cover the cubed mea t With boiling water and coo k just below the boiling point u ntil tender . About one hour before serving time add the onions , carrots and salt . The potatoes may be added later , since they require less cooking . Mix the flour to a paste with RECIPES 87 water and thicken the stew after the vegetables are tender .
Number of servings 96 Calories in one serving m serv m C A ount in one g c . ost of one serving
RIB ROAS T OF B EEF
INGREDI ENTS AMOUNT WEI GHT CALORI ES UNI T COST TOTAL COST
Place the meat in a roasting pan and sear in a hot oven . When brown , add the salt and water and r continue the roasting . Baste or turn as is necessa y . Mix the flour to a paste with water and use in making the gravy .
Number of servings 1 2 5 Calories in one serving C Amount in one serving lb . ost of one serving
S WI S S S TEAK
INGREDIE NTS AMOUNT WEI GHT CALORI E S UNI T COST TOTAL COST
Round steak, I in . thick Flour Salt Water
Trim the steak . Mix the flour and salt and pound into the steak . Sear the steak in a pan on the top of the stove, put into a roasting pan , cover with water and cook slowly for from three to four hours .
Number Of servings 45 Calories in one serving C Amount in one serving é lb . ost of one serving 88 QUANTITY COOKERY
WEINERS
Weiners
a Wash the weiners and cut the links part . Put them in boiling wat er and cook until they swell and
r D . start to bu st . rain and serve Number of servings Calories in one serving Amount in one serving Cost of one serv mg
CHI CKEN AND B IS CUIT
INGREDI ENTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
Cooked chicken meat, cubed Onion Salt Celery salt Stock Milk Flour B iscuit recipe (see page 1 24)
H s eat the tock and season with the onion, salt and celery salt . Thicken with the flour mixed to a paste W m w ith so e of the cold stock hich has been reserved . m Add the ilk which has been heated , the chicken meat,
- and serve with baking powder biscuits or on toast . I n orderin chicken ee d h g for the above recipe, thr an a a lf to our ou nd o c ic en e f p s f h k , N w York dress ed, mus t be ordered
or ever ou nd o cooked chicken meat w i i f y p f h ch s des ired . In cooking chicken care should be taken to cool the chicken and stock as quickly as possible an d then put into the refrigerator . The chicken should be cooled out f O S . the tock From fifty pounds Of chicken, New York RECIPES 89
esse dr d , approximately five gallons of stock may obtained . m Nu ber of servings I so Calories in one serving m In serv m A ount one g 5 c . Cost of one serv ing
CHICKEN A LA KI NG
IN E GR DIE NTS AMOUNT WEI GHT CALORIES UNIT COST TOTAL COS T Chicken fat Flour Chicken stock Onions, chopped Milk Salt C ooked chicken meat, cubed P m i entos, chopped
Green peppers, chopped Fresh mushrooms Canned mushrooms Butter Egg yolks Toast, Qslices
Heat the S tock with the onion . Melt the chicken fat, add the flour, and when well mixed add to the boil ing stock, stirring rapidly . Add the scalded milk, m the green peppers , pi entos and cubed chicken .
Sauté the mushrooms in the butter and add . Beat the yolks and add them with the salt, last . Serve on toast, in bread cases or patty shells .
Number of servings 1 50 Calories in one serving C serv m Amount in one serving é c . ost of one g
CHICKEN CROQUETTES
INGRE DIE NTS WEI GHT CALORI ES UNI T COST TOTAL COST
Chicken meat, cubed Rice Chicken stock Parsley 90 QUANTITY COOKERY
' CHI CKEN CRO QUETTES (Continued)
I NGRE DIE NTS AMOUNT WEI GHT TOTAL COST
Wash the rice and add to the boiling chicken stock to which has been added all of the seasonings . Make a thick white sauce, using the one q u art of the chicken
r C m n stock and the flou . o bi e with the rice, white
n m n o . sau ce, and add th e c u bed chicke eat a d co l
Form the mixture in to croquettes , dip into sifted m crumbs , th e n into a clippin g ixture made Of the eggs
n m n in c m fr a d ilk and the ru bs and y in deep fat .
Number of servings 50 Calories in one serving
m . C A ount in one serving c ost of one serving.
ROAS T LAM B
INGREDI ENTS AMOUNT WEIGHT CALORIE S UNI T COST TOTAL COST
m Wash the la b , put in a roasting pan and sear in a n hot oven . When brow , add the salt and Water and
92 QUANTITY COOKERY
the chops in a medium hot oven . Pork should be well cooked . — Number of servings 80 85 Calories in one serving C serv mg Amount in one serving i lb . ost of one
P ORK CH OP S WI TH DRES S ING
T A INGRE DIENTS AMOUNT WEI GHT CALORIE S OT L COST
Pork chops Broken bread
Onion I O oz . Butter substitute Salt Hot water to moisten
- Place the pork chops in a well greased b aking pan . r Sprinkle with salt, and in the center of each put a qua B m m ter Of a cup Of dressin g . ake in a ediu hot oven m until the pork is well cooked . To ake the dressing, melt the fat and add to it the finely chopped onions .
When brown pour o ver the broken bread . Add the salt and hot water sufficient to moisten . Avoid getting the dressing too wet . Number of servings Calories in one serving Amount in one S CWn Cost of one serving
. dressm lb . and i c g
ROAS T P ORK
INGRE DIENTS AMOUNT CALORIE S TOTAL COST
Put the pork in a roasting pan in a hot oven and coo k until well seared and brown . Add the salt an d RECIPES 93 wa er n d t a continue cooking, turn ing the meat or bast ing as is necessary . When the meat is almost tender add the chopped onions to the stock to flavor . When tender remove the meat from the pan and thicken the stock on top of the stove with the flour mixed to a thin paste with water . The gravy must be strained to re move the chopped onion .
N m 1 2 C u ber of servings 5 alories in one serving.
Amount in one serving é lb . Cost of one serving
S AUSAGE
INGREDI ENTS AMOUNT WEI GHT CALORIES TOTAL COST
Mix the sausage, bread crumbs and salt and mold into
u th e flattened balls . There sho ld be four servings to
- pound . An ice cream dipper of the right size may be used to keep the balls uniform in size . C Number of servings 44. alories in one serving C Amount in one serving lb . ost of one serving
B READED VEAL
UNI T A T INGRE DI ENTS T COST OT L COS
d Veal , roun steak Salt Eggs Milk Bread crumbs, sifted
Trim the steak and cut into pieces the size of one
. serving . Beat the eggs, add the salt and the milk
Dip the meat in the milk and egg mixture, then into - an the crumbs, put into a well greased roasting p and 94 QUANTITY COOKERY
V r . e a cook in a moderate oven . Turn as is necessa y l
should be thoroughly cooked .
Number of servings 80 Calories per serving C serv m Amount in one serving 3 lb . ost of one g
B READED VEAL HEARTS
INGRE DIENTS WEI GHT CALORI ES UNIT COST TOTAL COST
Veal hearts B m read cru bs, sifted Milk Eggs Salt
m Wash and slice the hearts . Make a dipping ixture Of Di the eggs, milk and salt . p the hearts in this
- mixture, then in the crumbs . Place in a well greased roasting pan and cook in a moderate oven un til brown
. V and tender Turn as is necessary . eal should be thoroughly cooked .
Number of servings 80 Calories in one serving m In A ount one serving i lb . Cost of one serving
ROAS T VEAL
INGREDIENTS AMOUNT WEI GHT CALORIE S TOTAL COST
Wash or wipe the meat and place in a roasting pan in a hot oven . When seared , add the salt and water
and continue roasting, basting and turning frequently
until the meat is tender . Remove the meat from the
pan, add the onion and cook . Additional water may
96 QUANTITY COOKERY
in and sa Wash and slice the hearts, dredge flour lt
and brown in the bacon fat . Put the hearts into m a roasting pan , pour the stock over the and add the remaining seasonings and cook in a S low oven until
the heart is tender .
Number of servings 5 0 Calories in one serving
Amount in one serving é lb . Cost of one serving
CREAM ED SWEETB READS
INGRE DIENTS AMOUNT CALORI ES UNI T COST TOTAL COST Sweetbreads Water Vinegar Salt White sauce B utter substitute Paprika Salt B read
If frozen , soak the sweetbreads in cold water for an
hour to thaw, then parboil in acidulated , salted water
until tender, about half an hour . When cooked , m drain and plunge into cold water . Re ove the tough
connecting membrane . Make the white sauce using
the white sauce recipe, add the fat and paprika and
reheat the sweetbreads in the sauce . Serve with half
a slice of toast per person . Number of servings Calories in one serving
e v a Amount In one s r mg }; c . Cost of one serving
LIVER AND B ACON
INGRE DIENTS WEI GHT CALORIE S UNIT COST TOTAL COST RECIPES 97
Slice the liver thin and cut in pieces the size of a serving . Pour hot water over the liver and let stand D fifteen minutes . rain the liver . Make a clipping mixture of the eggs and milk and add the salt to it .
Dip the liver in the mixture, then in the crumbs and - i place in a Well greased baking pan . Cook n a slow
n oven until well browned and until the liver is do e . Place the bacon in rows in a baking sheet and cook in a
u hot oven ntil brown . Place a strip of bacon on top of each piece of liver and serve .
Number of serv ings 48 Calories in one serving Amount in one serving Cost of one serving I lb . liver and Slice bacon
TONGUE
INGRE DIE NTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
20 lb .
in Wash the tongues thoroughly . Put a kettle and cover with b o iling water to which the salt and vinegar have been added . Cook below the boiling point until the tongues are tender . Remove the outer skin Of the tongue . Slice thin and serve with mustard sauce .
Number of servings 60 Calories in one serving . . m . C serv Amount in one. serving lb ost of one g
FISH
CODFISH B ALLS
INGRE DIENTS 98 QUANTITY COOKERY
CODFIS H B ALLS (Continued)
INGREDIENTS UNI T COST TOTAL COST
P otatoes, raw, diced B utter substitute Paprika
Shred the co dfish and add to the potatoes and cook D in boiling water until the pot ato es are tender . rain thorou ghly, add the beaten eggs , b u tter substitute,
F o fis p ap rika an d m as h until smoo th . ry the c d h
- - - mixtu re in deep fat, u sing an e ight to the q u art size
- ice cream dipper to keep the servin gs u n iform . Since this mixtu re contains a large n u mber of eggs , the
r balls do not require dipping in eggs and c umbs .
Number of servings 65 Calories in one serving n e v C Amount I one s r mg c . ost of one serving
FRIED HALIB UT
INGRE DIE NTS AMOUNT WEI GHT CALORI E S UNI T COST TOTAL COST
2 0 lb .
Cu t the fish in pieces for serving and dip in a mixture
m Di in made of the ilk, eggs and salt . p crumbs . Place in a well-greased baking pan and cook in a m mediu oven until the fish is tende r.
Number of servings 5 0 Calories in one serving m In serv m C A ount one g lb . ost of one serving
Too QUANTITY COOKERY
*S CALLOPED OYS TERS
INGREDIE NTS AMOUNT WEI GHT CALORI ES UNI T COST TOTAL COST
Broken bread B roken crackers Milk Salt Onion juice B utter substitute Oysters
Look over the oysters carefu lly for shells . Scald the milk and pou r over the c rackers, broken bread ,
P u t n u mix . salt, onion juice a d butter s bstitute and a layer of the moisten e d c racke rs an d b re a d over the n s rs bottom of a greased baking pan , th e a layer of oy te
and cover the top with the b read and cracker mixture .
Bake in medium oven until brown .
Number of servings 2 5 Calories in one serving C Amount in one serving c . ost of one serving
FRIED S ALM ON
INGREDIENTS AMOUN T WEI GHT CALO RIE S TOTAL COST
Cut the fish in pieces for serving and dip in a mixture m m D . i ade of the ilk, eggs and salt p in crumbs . Place in a Well-greased baking pan and cook in a me dium oven until the fish is tender .
Number of servings 5 0 Calories in one serving Amo m one servm O t unt g i lb . C S of one serving RECIPES I OI
S ALM ON LOAF
INGRE DIE NTS AMOUNT WEI GHT CALORIE S UNIT COST
S m I al on , lb . cans Bread crumbs Milk
I tsp .
Mix the salmon , bread crumbs, celery, pap rika and s alt . Scald the milk and add to the beaten eggs . Add to the remaining ingredient s and put into Well m greased loaf pan s . Bake in a oderate oven until m -fiv the loaf is firm . This amount akes twenty e pounds of mixture .
Number of servings 96 Calories in one serving Amount in one serving I slice Cost of one serving
S CALLOPED SALM ON
INGREDIE NTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
I . Salmon, lb cans
B read , broken Milk B ay leaves Parsley sprigs Onion s Salt B utter substitute Flour Paprika Crumbs B utter substitute
Add the bay leaves , parsley and onion to the milk and bring to the boilin g point . Melt the fat , add the
flour and add to the milk, stirring rapidly . When the 1 0 2 QUANTITY COOKERY
o milk has thickened, strain out the seasonings and p ur G over the b roken bread . rease a scalloping pan and m line With crumbs . Add a layer of sal on , then a layer of White sauce and bread , then a layer of salmon C t e and another layer o f White sauce . over with h
in n . buttered crumb s . Put an oven to brow
Number of servings 60 Calories in one serving s erv m Amount in one serving c . Cost of one g
M EAT SUB STITUTES
*CHEESE FONDUE
INGRE DIE NTS AMOUNT WEI GHT CALORI ES TOTAL COST
Milk B roken bread Cheese B utter substitute Eggs Mustard Salt Paprika
Add the grated or chopped cheese , mustard , salt,
r paprika and fat to the broken b ead . Scald the milk and add to the Well- beaten egg yolks and pour over the above ingredients . Fold in the stifliy beaten egg whites and bake in a greased pan in a slow oven .
Number of servings 75 Calories in one serving
Amount I n one serving c . Cost of one serving
*COTTAGE CHEESE CROQUETTES
INGRE DIENTS AMOUNT WEI GHT CALORIE S TOTAL COST
Cottage cheese B read crumbs Nut m eats, chopped Paprika
1 04 QUANTITY COOKERY
RICE AND CHEESE
AMOUNT WEI GHT
Cook the rice in boiling salted water until tender . Make a white sauce of the flour and milk and add the m chopped or ground cheese and paprika . Co bine in with the rice and pour into baking pan . Put a hot r oven to brown . A part of the cheese may be rese ved
and sprinkled over the top if desired .
Number of servings 40 Calories in one serving
Amount In one serv mg c . Cost of one serving
RI CE AND NUT LOAF
TOTAL COST
f Rice, be ore cooking Stock or liquid Milk Nut meats, chopped Green peppers Eggs Salt
Cook the rice in the boiling salted stock . As the
rice absorbs the stock, add the milk gradually, to avo id
u . c rdling When the rice is tender, remove from the
fire and add the chopped nuts, peppers and beaten
s . G egg rease loaf pans and fill with the rice mixture . The loaf pans should be set in a pan of hot water to RECIPES 1 0 5
- avoid over baking the bottom of the loaf, thus form ing a hard crust . Serve with a cream or tomato sauce .
Number of servings Calories in one s erving m serv m A ount in one g 4 oz . Cost of one
EGG CUTLETS
INGREDIENTS AMOUNT WEI GHT CALORIE S TOTAL COST
Eggs, hard cooked Flour Milk Butter substitute Salt Bread crumbs Eggs Milk
' Make a S tifl white sau ce of the flour, milk, butter substitute and salt . Hard cook the eggs, peel and chop , and add to the white sauce and cool . When cold mold in the shape of a cutlet and dip in dipping mix ture made of the eggs and milk, and then in crumbs - and fry in deep fat . Use an ice cream dipper to keep the servings uniform in size .
Number of servings 48 Calories in one serving_ _ C s erv m Amount in one serving c . ost of one g
*S CRAM B LED EGGS AND HAM
INGRE DIE NTS AMOUNT CALORIE S TOTAL COST
Eggs Milk Butter substitute Salt Ham, cubed I o6 QUANTITY COOKERY
Beat the eggs S lightly, add the milk, salt and ham .
Melt the fat in a skillet or kettle, pour in the egg
m r . mixture, and cook at a low te pe ature
Number of servings 48 Calories in one serving C Amount in one serving c . ost of one
M EAT SAUCES
MUS TARD S AUCE
UNIT COST TOTAL COS T
Oil Mustard Mayonnaise dressing
Mix the sugar, paprika, salt and mustard with the vinegar . Add the oil gradually, stirring well . Com bine with the mayonnaise . This is a very strong flavored sauce and only a small amount is necessary for a serving. This makes five and a quarter cups of sauce .
Number of servings 25 0 Calories in one serving
m I . C A ount in one serving tsp ost of one serving.
TARTARE S AUCE
Mayonnaise
(Cooked salad dressing I qt . ) Pickles, chopped
Onions, chopped 2 tbsp .
Parsley, chopped 2 tbsp . Vinegar
ms QUANTITY COOKERY
S n the e tirring constantly . Whe thickened add gg yolks and salt .
VEGETABLES
CREAM ED AS PARAGUS
INGREDI ENTS CALORI ES UNIT COST TOTAL COST
Asparagus, 1 5 oz . can White sauce B utter substitute Salt
Make a white sauce, using the liquor from the
asparagus as part of the liquid . Heat the asparagus with the s alt and butter substitute and add to the
White sauce .
Number of servings 5 8 Calories in one serving serv Amount in one serv mg c . Cost of one mg
CREAM ED FRESH AS PARAGUS
INGRE DIE NTS AMOUNT TOTAL COST
Asparagus Butter substitute Salt White sauce
- Wash the asparagus and cut in two inch pieces .
o Cook in boiling water until tender and drain . C m W bine with the hite sauce, salt and butter substitute .
Number of servings so Calories in one serving m e A ount in one s rv mg c . Cost of one serving RECIPES 1 09
FRESH ASP ARAGUS ON TOAS T
INGRE DIE NTS AMOUNT CALORI E S UNIT COST TOTAL COST Asparagus Salt B utter substitute Toast 60 slices
Do Wash the asparagus . not break the stalks except when they are very long . Tie in bundles and put in a kettle of boiling salted Water to cook, so placing the bundles that the tops stand out of water . The S team from the boiling water will serve to cook the tops .
When the asparagus is tender, drain . Place the stalks on a slice of toast and moisten the toast with one tablespoon of hot water and two tablespoons of melted fat . The number of stalks of asparagus will be deter S mined by the ize and length of the individual stalks .
From twelve pounds, sixty servings should be obtained .
Number of servings 60 Calories in one serving Amount in one serving Cost of one serving I slice of toast With asparagus
B AKED B EANS
INGREDIENTS AMOUNT WEI GHT TOTAL COST
scraps
Soak th e beans twelve hours or more . Add the soda and boil until almost tender. Drain , add the season I To QUANTITY COOKERY
e a ings, the fat and three quarts of water and bak in medium Oven until the beans are tender and well browned .
Number of servings 75 Calories in one serving Co Amount in one serving c . st of one
LIM A B EANS WITH GREEN P EPPERS AND PM ENTOS
INGRE DIENTS AMOUNT WE I GHT UNIT COST TOTAL COST
cans
D Soak the lima beans in water over night . rain and cook them in the six qua rts of boiling salted water
the m until almost tender . Add re aining ingredients to the beans and pour into baking pans . Bake in a medium oven until the beans are tender and brown . The green peppers may be reserved and used as a garnish on top of the baking pans as they come out of the o ven, if desired . Number of servings Calories in one serving Amount In one s erv mg Cost of one serving
S TRING B EANS
INGRE DIENTS TOTAL COST
String beans, f ro can B acon drippings Salt Pa pd ka
1 1 2 QUANTITY COOKERY
B UTTERED CAB B AGE
INGREDI ENTS AMOUNT WEI GHT UNI T COST
Cabbage B utter substitute Salt
Remove the outer leaves of the cabbage and cut the e heads in eighths . Cook in boiling salted wat r until
- tender . Avoid over cooking, to prevent the cabbage from discoloring and from developing a S trong flavor . ' Drain o fl the water and add the butter substitute .
Number of servings 48 Calories in one serving C Amount in one serving c . ost of one serving
CREAM ED CAB B AGE
INGRE DIENTS AMOUNT WEI GHT CALORI ES UNIT COST
Wash the cabbage and cut into eighths . Do not shred . Cook in boiling salted water until tender .
Drain and cover with the white sauce .
Number of servings 48 Calories in one serving
Amount of one serv mg c . Cost of one serving
B UTTERED CARROTS
INGREDIE NTS CAL ORm S TOTAL COST
Carrots, diced Salt Butter substitute RECIPES 1 1 3
Pare and dice the carrots . Cook in boiling salted water to cover until tender . Add the butter sub stitu te and serve .
Number of servings 56 Calories in one serv ing m A ount in one serving i c . Cost of one serving
B UTTERED CARROTS AND PEAS
INGRE DI ENTS AMOUNT CALORI ES
Carrots, diced P 2 eas, # cans B utter substitute Salt
Cook the diced carrots in boiling salted water until tender . Drain and combine with the peas which have been heated in their own liquid, the butter sub i st tute and the salt .
Number of servings 5 2 Cal ories in one serving C Amount in one serving c . ost of one serving
CREAMED CARROTS
INGRE DIENTS AMOUNT WEIGHT CALORI ES TOTAL COST
Carrots Salt Water White sauce Butter substitute
S . o Was h, crape or pare, and dice the carrots C ok D Wi in boiling water until tender . rain and mix th the
White sauce and butter substitute .
Number of servings 60 Calories in one sewing
Amount in one serving c . Cost of one serving I I 4 QUANTITY COOKERY
CREAMED CELERY
INGREDIENTS AMOUNT WEI GHT TOTAL COST
C elery, chopped Salt Cream sauce
Wash and clean the celery and cut in three-fourths inch lengths . Cook in boiling salted water until
- tender . Avoid over cooking, to prevent the dis coloration o f the celery . When tender, drain, and W combine with the hite sauce .
Number of servings 5 0 Calories in one serving
Amount in one serving i c . Cost of one serving
CORN P UDDING
INGREDIENTS TOTAL COST
Scald the milk and add to the corn , sugar, salt,
e - bread crumbs and w ll beaten egg . Pour the mixture
o r into individual ramekins a baking pan . Place in a pan of water and bake in a medium oven until the custard has set . Serve hot .
Number of servings 54 Calories in one serving m Amount in one serv g i c . Cost of one serving
I 1 6 QUANTITY COOKERY
*SUCCOTASH
INGRE DIENTS WEI GHT CALORI ES UNI T COST TOTAL COST
Lima beans C orn, 2 cans B utter substitute Salt
Onion, grated
Soak the beans over night in cold water to cover .
D a . r in, co ver with boiling water and cook until tender
Mix the beans with the corn , which has been heated , add the seasonings and butter substitute .
N m C u ber of servings alories in one serving. Amount in one serving Cost of one serving
between and c .
FRIED EGGP LANT
I NGREDIENTS AMOUNT WE IGHT CALORI E S TOTAL COST
Cut the eggpl ant in thin slices and pare . Soak it in
s w u the S trong alt ater abo t two hours . Make a dip
r b tm ping mixtu e by e a g the eggs and milk together . Dip the eggplant in this mixture and then in the crumbs
and fry in deep fat .
Number of servings 56 Calories in one serving — Amount in one serv mg 2 3 slices Cost of one s erving RECIPES I I 7
B UTTERED ONIONS
Onions Salt Water Butter s ubstitute Paprika
Peel the outer skins from the onions and cook in the boiling salted water until tender . Drain and add the butter substitute and paprika .
Number of servings 24 Calories in one serving
Amount in one serv rng c . Cost of one serving
CREAMED ONIONS
I NGREDIENTS WEI GHT CALORI ES
Peel the outer skins from the onions and cook in the boiling salted Water until tender . Drain and add to the
White sauce .
Number of se rvings 40 Calories in one serv ing.
Amount in one serv mg Ac . Cost of one
B UTTERED PEAS
INGREDIENTS
s Peas, 2 can Butter substitute Salt Sugar I I 8 QUANTITY COOKERY
Open the peas and unless there is an excess of liquid do not drain . Add the seasonings and heat .
Number of serv ings Calories in one serving Amount in one serving Cost of one serving 1 between and 37 c . I CREAMED P EAS
INGREDIENTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
Peas Salt White sauce B utter substitute
Open the peas and drain , reserving the j u ice to use m as part of the liquid in aking the white sauce . When using the j u ice of the peas, care S hould be taken n o t to add it to the white sauce until just before combining with the peas, to avoid curdling .
Number of servings 84 Calories in one serving ‘ Amount In one serving g; c . Cost of one serving
B ROWNED P OTATOES
INGRE DIENTS AMOUNT WEI GHT CALORI ES UNIT COST TOTAL COST
Potatoes, pared Salt
m m Stea or boil the potatoes until al ost done . Place the partially cooked potatoes in a roasting pan and pour the fat and hot salted stock over them . Bake in a hot oven until the potatoes are brown , basting or turning as is necessary .
Number of servings 90 Calories in one serving m In serv m 4 A ount one g } lb . Cost of one serving
I zo QUANTITY COOKERY
Steam or boil the potatoes until done . Mash thor o ughly and add the scalded milk and salt . Beat until light . Number of servings Calories in one Amount in one serving Cost of one serv mg
PARSLEY B UTTERED P OTATOES
INGREDIENTS WEI GHT CALORIE S UNIT COST
P otatoes, pared P arsley, chopped Salt B utter substitute
Steam or boil the potatoes until tender . When done, put the potatoes into a shallow kettle, pour the butter substitute and salt over them and sprinkle them with parsley . Shake the kettle vigorously to get the
ma potatoes covered with the fat and parsley . This y be accomplished more easily if only a few potatoes are prepared at a time .
Number of servings 90 Calories in one serving e v C Amount in one s r mg lb . ost of one serving
*S CALLOPED P OTATOES
INGREDIENTS AMOUNT WEI GHT CALORI ES UNIT COST TOTAL COST
m d Potatoes, stea e , sliced White sauce
Onion, grated
Crumbs Butter substitute
Grease a scalloping pan . Cover with a layer of potatoe s , then with white sauce to which the onion RECIPES 1 2 1
and salt have been added . Add another layer of
potato and white sauce and cover with buttered crumbs .
Bake un til brown .
Number of servings 96 Calories in one serving
Amount in one serving c . Cost of one serving
S TUFFED B AKED P OTATOES
IE A WEI INGRED NTS MOUNT GHT CALORms UNI T COST TOTAL COST
Potatoes Butter substitute S 2 alt tbsp . Egg whites Milk Paprika Chopped pimento Chopped parsley
- Bake smooth , medium sized potatoes until done .
Remove them from the oven, and inserting a knife,
cut a cap from side . Scoop out the inside of the pota
tOs e , mash or run through a ricer and add the milk, m L seasonings, fat, chopped pi ento and parsley . astly,
fold in the beaten egg whites . Fill the potato shells n with the seasoned mixture and brow in a hot oven .
' Number of servings 1 2 Calories in one serving Amount in one serv mg I Cost of one serving
GLA!ED S WEET P OTATOES
INGREDIE NTS CALORI ES UNIT COST TOTAL COST
Sweet potatoes
Sugar, brown Water B utter substitute or bacon fat
I Steam and peel the potatoes . f a vegetable parer is m u available, the potatoes ay be p t through the machine 1 2 2 QUANTITY COOKERY
ut before steaming . When done, p in shallow baking
pans and pour a syrup made of the sugar, water and
r . melted fat over them . B own in a hot oven
Number of servings 1 00 Calories in one C Amount in one serving lb . ost of one serving
RICE CROQUETTES
T A INGRE DIENTS CALORIE S OT L COST
Rice Milk Water Salt Eggs B utter substitute Bread crumbs Eggs Milk
Cook the rice in the milk and water until tender .
- Remove from fire and add well beaten eggs , salt and but
ter substitute . Turn into shallow pans to cool . Mold
and dip in egg and milk mixture, then in crumbs and
If r m fry in deep fat . desi ed the dipping ixture and crumbs m ay be omitted and the mixture molded with an ice-cream dipper and dropped at once into the hot
fat . Serve with jelly, j am or syrup .
Number of servings 65 Calories in one serving 4 C n Amount in one serving } c . ost of one servi g
M ASHED RUTAB AGAS
INGRE DIENTS WEI GHT CALORI E S TOTAL COST
Rutabagas B utter substitute Salt
1 24 QUANTITY COOKERY
h put in the bottom of a baking pan . Cover wit buttered crumbs and brown in the oven .
Number of servings 56 Calories in one serving C s erv m Amount in one serving c . ost of one g
*S TEWED TOM ATOES
INGRE DIE NTS AMOUNT WEI GHT CALORIES UNIT COST TOTAL COST
m To atoes, #1 0 cans B roken bread Sugar Salt Grated onion Butter substitute
Heat the tomatoes with the seasonings . Add the broken bread just before serving . Number of servings Calories in one serving C serv m Amount in one serving, ost of one g
between and c .
B READS
B AKING—P OWDER B IS CUITS
INGREDIENTS AMOUNT WEI GHT CALORIE S UNI T COST
d r Mix and sift the y ingredients . Rub in the short nin e g lightly with the tips of the fingers . Add the m milk gradually , ixing to a soft dough . The amount
m a ff of milk y vary, due to di erences in the flour . Put the dough on to a floured board and roll three
quarters of an inch in thickness . To obtain one hun RECIPES 1 2 5 d e r d and eighty biscuits, use a cutter two and one half I nches in diameter .
N m 0 C u ber of servings 9 alories in one serving, Amount In one serving 2 Cost of one serving
B AKING- P OWDER CINNAM ON ROLLS
IN E IE N WEI A I E UNI TOTAL COST I GR D TS GHT C LOR S T COST _ Flour B aking powder Salt Shortening Milk Raisins Cinnamon Sugar B utter’ substitute
- R 11 Make a baking powder biscuit dough . 0 to one third of an inch thickness , making the dough rect angu
m s lar in shape . Mix the cinna on and ugar and spread over the ro lled dough . Sprinkle with the rais ins , n i dot with the fat an d , S tarting with the lo ger s de,
oiT r h roll up the dough . Cut olls half an inch in t ick ma im ness and bake in a hot oven . These rolls y be proved by adding a teaspoon of boiled frosting to the top of each before serving .
Number of servings 1 20 Calories in one serving Amount in one serving 1 roll Cost of one serving
*B ACON M UFFINS
INGRE DIENTS AMOUNT WEI GHT CALORIES UNI T COST 1 26 QUANTITY COOKERY
Mix the dry ingredients and the liquid ingredients
m u . separately . Co bine by adding the liq id to the dry W - Add the fat and bacon pieces last . Bake in ell greased
muflin pans .
Number of servings 96 Calories in one serving_ _ Amount in one serving Cost of one serv mg
c. batter
CORN—M AL MUFFINS
INGREDIENTS AMOUNT WE I GHT CALORI ES
Flour Corn meal Sugar Salt B aking powder Milk Eggs Butter substitute
Mix the dry ingredients . Beat the eggs and add to
m . the milk . Co bine the dry and liquid ingredients
- mu flin Add the melted fat . Put in well greased tins
ma and bake in a hot oven . This y be baked in sheets
as corn bread .
Number of servings 96 Calories in one serving 1 Amount in one serving 3; c . batter Cost of one serving
*CRUMB M UFFINS
' INGREDIE NTS AMOUNT WEI GHT CALORI E S TOTAL COST
Flour Sugar Crumbs B aking powder Salt Eggs
Milk 3§e 4 qt . B utter substitute
1 28 QUANTITY COOKERY
P LAIN M UFFINS
INGRE DIENTS AMOUNT WEI GHT CALORI ES TOTAL COST
Sugar Flour B akin g powder Salt Eggs M — ilk ai ss qt . B utter substitute, melted
Mix and sift the dry ingredients . Beat the eggs, add the milk and pour the liquid over the dry ingre m m dients . Add the elted fat and pour the ixture into
- well greased muffin tins to bake .
Number of servings 96 Calories in one serving
Amount in one serving H c . batter Cost of one serving
RAI S ED M UFFINS
INGREDIENTS AMOUNT WEI GHT CALORI ES UNI T COST TOTAL COST
M ilk, scalded Water, cold Egg yolks Sugar B utter substitute Salt Yeast Water, lukewarm Flour
Scald the milk . Soften the yeast in th e lukewarm water and add to the remain ing water and scalded
m . r ilk Add the egg yolks , suga , fa t an d salt and flour
to make a soft dough . Let rise . Beat well and fill - m fli r u n u . L ve y well greased tins half f ll et rise . Bake
in a hot oven .
Number of servings 2 1 6 Calories in one serving e v Amount in one s r mg g c . dough Cost of one serving RECIPES 1 29
*B ROWN B READ
INGRE DIENTS AMOUNT WEI GHT CALORIE S UNIT COST TOTAL COST
Stale cake or bread Cold water Molasses Corn meal Graham flour Soda Raisins Salt
Soak the stale bread or cake in the cold water u ntil
m . soft . Add the olasses and the dry ingredients Mix well and put into a well-greased pan and steam from n m two to three hours until do e . The length of ti e for steaming depends on the size of the can .
N m 5 0 C serv ing u ber of servings alories in one n , " Amount in one serving 1 slice Cost of one serving
NUT B READ
INGRE DIE NTS AMOUNT WEI GHT CALORI E S UNIT COST
B utter substitute
Mix the dry ingredients, including the nuts . Add
Co the milk to the beaten eggs . mbine by adding the
th . liquid to th e dry ingredients . Add e melted fat Pour the mixture into greased loaf pans and let stan d one half hour . Bake in a moderate oven . This will
2 S s . make fou r loaves , cutting 5 lice per loaf
Number of servings 1 00 Calories in one serving Amount in one serving I slice Cost of one serving 1 30 QUANTITY COOKERY
CI NNAM ON ROLLS
UNI INGRE DI ENTS AMOUN T WEI GHT CALORIE S T COST Sugar B utter substitute Water Milk Yeast Water Flour Salt B utter substitute m Fat, elted Sugar Cinnamon Raisins
Follow the directions given under Parker House m m rolls for the ethod of ixing the dough . When the
- dough is ready, put on a well flo u red board and roll out in a rectangular shape to about half an inch in m thickness . Brush with elted fat and sprinkle with m n mm the ixed sugar, ci namon and raisins . Co encing
s Of m n r Cu t with the long ide the dough , ake i to a oll . crosswise of the roll making slices half an inch in thick
r ness . Place on a greased pan , let ise until they have
doubled in size, and bake in a hot oven .
Number of servings 24 dozen Calories in one serving s e v Amount in one r mg 1 % oz . per roll Cost of one
PARKER H OUSE ROLLS
INGREDI ENTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST Sugar B utter substitute Water Milk Yeast
Water, lukewarm — Flour 1 I 1 2 qt . Salt B utter substitute
1 3 2 QUANTITY COOKERY
with the remainder of the flour . Let rise again about
. one hour . Cut into loaves of two pounds each Place
- in well greased pans, let rise and bake about one hour .
This makes twelve one and three quarter pound loaves,
after baking .
Number of servings 1 2 loaves Calories in one sew ing Amount in one serving 1 slice Cost of one serving
SANDWICHES
COTTAGE CHEESE S AND WI CH FIL LING
INGREDIENTS AMOUNT WEI GHT CALORI ES TOTAL COST
Cottage cheese
Green peppers, chopped 2 c .
Nuts , chopped 2 c .
M ayonnaise 1 qt .
Add the chopped green peppers, nuts and mayonnaise
mix m m an d to the cheese and . This a ount akes three
m - one half quarts . Fro a one pound loaf of bread,
sixteen sandwich slices m ay be obtained .
Number of servings 84 Calories in one serving e Amount in one s rv rng c . Cost of one serving
EGG S ANDWI CH FE LING
INGRE DIENTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
Eggs, hard cooked Crumbs, sifted Salt Mayonnaise Lemon juice
H o ard cook the eggs , co l and chop . Mix with the
remaining ingredients . This amount makes two RECIPES 1 33
- quarts , and will fill forty eight sandwiches, using two
s s full slice of bread for each andwich . Fro m a one
S ma pound loaf, sixteen sandwich lices y be obtained .
Number of servings 48 Calories in one serving m A ount in one serving c . Cost of one serving
FRUI T SAND WI CH FILLING
INGREDIENTS AMOUNT WEIGHT CALORIE S UNI T COST TOTAL COST
Chop the raisins and figs and combine with the
flour and sugar . Add the orange juice, lemon juice and water and cook in a double boiler or steamer
until thick . This amoun t will make three and three fourths cups of filling and will fill twenty-fiv e sand
wiches, using two full slices of bread .
N m 2 C u ber of servings 5 alories in one serving. .
Amount in one serving c . Cost of one serv rng
*HAM S ANDWI CH FILLING
INGREDIE NTS AMOUNT WEIGHT CALORIES UNIT COST TOTAL COST
am H , boiled or baked (left-over)
Pickles, chopped m Bread cru bs , sifted M ayonnaise
Chop the ham and pickles and mix with the bread m crumbs and mayonnaise . This a ount will make 1 34 QUANTITY COOKERY
m three quarts . One cup of ixture will fill six sand i wiches, using two full slices of bread for each sandw ch .
o - ma Fr m a one pound loaf, sixteen sandwich slices y
a be obt ined . i Number Of servings 72 Calories in one serv ng.
Amount in one serving 5 c . Cost of one
SALADS
CAB B AGE S ALAD
INGRE DIENTS WEI GIn CALORIES
Cabbage P m i entos, chopped P ickles, chopped
Green peppers, chopped 1 c .
B oiled dressing 1 % qt .
Shred the cabbage and let soak in cold water o ne hour D or mo re . rain off the water and mix cabbage with the other ingredients .
Number of servings 1 08 Calories in one serving m A ount in one serving c . Cost of one serving. .
CARROT AND RAISIN SAL AD
INGRE DI ENTS AM OUNT WEI GHT CALORIES
Wash , pare or scrape the carrots and chop until fine . Add the raisins and salad dressing to the carrots and mix . Serve on lettuce .
Number of servings 54 Calories in one serving
Amount of one serv mg Tc . Cost of one serving
1 36 QUANTITY COOKERY
TOMATO JELLY SALAD
T A INGREDIENTS AMOUNT WEI GHT CALORI ES UNIT COST OT L COST
Cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water . Strain and pour into molds . Let set and serve m on lettu ce with ayonnaise .
Number of servings 2 5 Calories in one serving
Amount in one serving c . Cost of one serving
VEGETAB LE GELATIN S ALAD
INGRE DIENTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
Gelatin Cold water Sugar B oiling water
Salt 4 tsp . Sh redded cabbage Lemon juice Mild vinegar
Celery, diced e e R d pepper, cut fin
the at th e Soften gel in in cold water . Add to the
boiling water, in which th e sugar and salt h ave been
dissolved . After th e gelatin has cooled and just m started to set , add the ild vinegar, lemon juice and the
vegetables . Pour into molds or into a shallow pan to RECIPES 1 37 coo l and set . Serve on a lettuce leaf with salad dressmg .
Number of servings 54 Calories in one serving m serv m A ount in one g c . Cost of one serving
APPLE AND CELERY SALAD
INGREDTE S NT AMOUNT WETOET CALORIES UNIT COST TOTAL CosT
Pare and dice the apples and mix with the chopped dates . Cut the celery fine and add to the apples and dates . Mix with the salad dressing and serve on let n tuce . I case there is danger of the apples turning dark, they may be covered with salt water or water con taining a little vinegar, while they are being pared and diced .
Number of servings 44 Calories in one serving w Amount in one serving 2c . Cost of one se ing
B ANANA SALAD
INGRE DIE NTS AMOUNT WEI GHT CALORms TOTAL COST
Cut the b ananas in halves crosswise and roll in the chopped nuts until well coated . Place half a banana i on a lettuce leaf. Serve w th a tablespoon of salad dressing .
Number of servings 40 Calories in one Amount in one sewing banana Cost of one serv mg 1 38 QUANTITY COOKERY
FRUIT SALAD
INGREDI ENTS AMOUNT WEI GHT CaL oRIE s UNIT COST
P ineapple, diced
Oranges, diced C elery, diced Salad dressing
Dice the oranges and pineapple and cut the celery
D ix r . fine . rain the fruit and m with the cele y Serve on a lettuce leaf with one tablespoon of dressing on top .
Number of servings 54 Calories in one serving C Amount in one serving i c . ost of one serving
GRAP EFRUIT S ALAD
INGRE DIE NTS AMOUNT WEI GHT CALORI E S TOTAL COST
Grapefruit, size 70
Celery, cut fine French dressing
Peel the grapefruit and remove the fruit in whole m sections fro the connecting tissue . Arrange three
W n hole sections of the fruit, one o top of the other, on a n lettuce leaf, a d put a teaspoon of finely cut cele ry at each side of the sections . Put one scant teaspoon of French dressing over each salad .
Number of servings 5 0 Calories in one serving Amount In one serv mg 3 sections Cost of one serving
COTTAGE CH EES E S ALAD WI TH CELERY AND GREEN P EP P ERS
INGRE DIENTS AMOUNT WEIGnT CALORIE S UNI T COS T TOTAL COST C heese I gal . C m rea 6 c . S alt 4 tsp . C r ele y, chopped I qt . G reen pepper, chopped 2 c .
1 40 QUANTITY COOKERY with the mayonnaise and seasonings and refill the whites of the eggs . Serve half an egg on a lettuce leaf and garnish with a pickle cut in halves .
Number of servings 48 Calories in one serving. Amount in one serving egg Cost of one serv mg
CHI CKEN SAL AD
INGREDIENTS TOTAL COST
Mix the chicken and celery lightly with two thirds
Of the mayonnaise . Serve on a lettuce leaf and gar m L nish with the re aining mayonnaise . emon , hard boiled egg and capers may also be used as garnish for c hicken salad .
Number of servings Calories in one serving Amount in one serv mg i Cost of one serving
LOB S TER SALAD
INGREDIE NTS WEI GHT CALORIE S UNI T COST TOTAL COST
Lobster, I lb . can Celery, diced Mayonnaise dressing
Open the cans of lobster and look over . Avoid m breaking up into shreds or very s all pieces . Mix With the celery and the mayonnaise and serve on a lettuce leaf.
Number of servings 64 Calories in one serving m In erv A ount one s mg 5 c . Cost of one serving RECIPES I 4!
DOE ED DRESSING
INGREDIE NTS AM OUNT WEIGHT CALORI E S TOTAL COST
Egg yolks
Mix and sift the cornstarch and sugar and add to the scalded milk . Mix the mustard , paprika and s alt to a paste with some of the vinegar . Add the remainder Of the vinegar to the thickened milk, then add the egg yolks, and cook until the eggs are done .
Add the seasonings and cool .
C Total v olume 4§ qt. alories in one serving Cost of one serving
FRENCH DRES SING
INGRE DIENTS TOTAL COST
Mix the dry ingredients and add enough vinegar to make a paste . Add to this the remainder of the vinegar and Oil and beat thoroughly .
C Total volume 6 c . alories in one serving Cost Of one serv mg 1 42 QUANTITY COOKERY
M AYONNAISE
INGREDIE NTS WEI GHT CALORI E S UNI T COST TOTAL COST
Mustard Powdered sugar Paprika Salt Red pepper
m Beat the egg yolks thoroughly, and add to the about two tablespoonfuls of vinegar and continue
Oil beating . Add the a little at a time until a thick
emulsion has been formed , and then the oil and vinegar may be added alternately in larger amounts . The
seasonings m ay be added dry, or a little of the vinegar
reserved to mix to a paste with them .
Total volume Calories in one serving Cost of one serving
TH OUSAND ISLAND DRES SING
INGRE DIE NTS WEI GHT CALORIE S UNI T COST TOTAL COST
Mayonnaise 2% qt .
Chili sauce I qt .
Green peppers, chopped c .
Chives, chopped 3 tbsp .
Mix the chopped green peppers, chives and chili m n sauce with the ayon aise and chill . Mayonnaise to be used for Thousand Island dressing should be
very stiff .
Total volume Calories in one serving Cost of one serving
1 44 QUANTITY COOKERY
Bake in a water bath in a moderate oven until the custard sets . Serve with a vanilla sauce .
Number of servings 2 5 Calories in one serving C serv m Amount in one serving c . ost of one g
*B ROWN B ETTY
INGREDIE NTS AMOUNT WEI GHT CALORIE S UNIT COST TOTAL COST
Apples , chopped Crumbs Brown sugar Cinnamon Nutmeg Water Lemon juice Butter substitute
Cover the bottom of a baking pan with a layer Of
m . C m s cru bs over the cru b with chopped apples . Mix sugar, cinnamon and nutmeg togethe r an d sprinkle
the one half of it over apples . Add one half of the
m c m water and le on jui e ixed together . Repeat crumbs, apples , spices and liquid . Pour the melted fat on top . W Bake and serve ith lemon sauce .
Number of servings 48- 5 0 Calories in one serving
m I n serv m v A ount one g } c . Cost of one serving
* CH OCOLATE B READ P UDDING
IN E IE N A UN GR D TS MO T WEI GHT CALORIE S UNI T COST TOTAL COST
Scalded milk B roken or cubed Sugar Cocoa Eggs Raisins Salt Vanilla RECIPES 1 45
Add the beaten eggs , sugar, cocoa , salt and vanilla
to the scalded milk and pour over the bread and raisins . Bake in a pan of hot water in a moderate oven until the custard sets . Serve with a vanilla sauce . Number of servings ‘ Calories in one serving Amount In one serving Cost of one serving
between and i c .
CHOCOLATE S OUFFLE
I NGRE DIENTS AMOUNT WEI GHT CALORI E S UNI T COST TOTAL COST
Mix the flour, sugar and cocoa and stir into the boiling water . When thickened add the egg yolks m and vanilla . Cool . Fold this custard ixture into the stiffly beaten egg whites . Pour into a baking dish and put the dish into a pan of hot water . Bake in a m moderate oven until done . Serve with whipped crea .
Number of servings 25 Calories in one serving serv m Amount in one serv mg c . Cost of one g
COTTAGE P UDDING
I NGRE DIENTS AMOUNT WE I GHT UNIT COST TOTAL COST
Butter substitute Sugar Eggs Milk Flour Baking powder Salt Vanilla 1 46 QUANTITY COOKERY
e - Cream the sugar and fat . Add the w ll beaten eggs and alternate the liquid and the d ry ingredients .
r Bake . Serve with lemon , vanilla, f uit or chocolate sauce . Number of servings Calories in one serving Amount in one serving Cost Of one s erv mg
2 . I square 2 in . X in
FRI TTERS
INGRE DIENTS TOTAL COST
Diced oranges,
Diced B ananas,
Hominy
Mix the dry ingredients and wet ingredients sepa
o rately and combine . Dr p from a spoon into hot fat, e r using one and a half tablespoons p fritter . Number of servings 3 5 Calories in one serving Amount In one serv mg 2 fritters Cost of one serving
FRUIT COB B LER
INGREDIE NTS AMOUNT WE I GHT CALORIE S UNIT COST TOTAL COST
1 48 QUANTITY COOKERY
and raisins to the bread crumbs and scalded milk. Pour into a baking pan and bake in water bath in a moderate oven until the custard sets .
Number of servings 80 Calories in one serving_ _ C serv m Amount in one serving c . ost of one g
CARROT P LUM P UDDING
INGREDIE NTS CALORI E S UNI T COST TOTAL COST
Sugar, brown Suet, ground Carrots, grated raw Potatoes, grated raw Lemon, grated rind and juice Flour Soda Nutmeg Raisins
Add the sugar and chopped suet to the grated carrot, potato and lemon juice . Mix the dry ingredients and
m . combine with the above ixture Add the raisins .
- Pour the mixture into a well greased baking pan .
Cover and steam for one to two hours . Individ ual steamed puddings may be made by filling greased ramekins half full of the dough and steaming . Avoid turning on too much steam when the pudding is first put into the steamer . Serve with vanilla sauce .
Number of servings 2 5 Calories in one serving
Amount in one serving i c . of dough Cost of one serving
S TEAM ED M OLAS SES P UDDING
INGREDIENTS UNI T COS T RECIPES 1 49
s Mix the molasse , eggs , salt and water and add the
flour and soda . Mix well . This makes a very thin batter . Pour into a greased pan and steam from one to one and one half hours . Serve with an egg hard If m sauce . the olasses is very dark and strong use m one half olasses and one half corn syrup .
Number of servings 2 5 Calories in one serving O Amount In one s erv mg c . f batter Co st of one serving
P RUNE P UDDING
INGREDIENTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
cooking
Scald the milk, mix and sift the cornstarch and sugar and add to the milk, stirring constantly . When the cornstarch has thickened add the egg yolks and m salt . Pour this custard ixture over the prunes which have been seeded and placed in the bottom of a pudding
. pan . Spread the meringue and brown in the oven
Number of servings 60 Calories in one serving erv m c. C s g Amount in one serving, between to 5 ost of one
P RUNCOT FILLING FOR S HORTCAKE
UNI T A O INGREDIE NTS AMOUNT WEI GHT T COST OT L C ST
Prunes , after cooking Dried apricots, after cooking Sugar Lemon juice 1 50 QUANTITY COOKERY
s Seed the cooked prunes and mix with the apricot .
Add the suga r an d lemon juice and heat . This filling may be put between layers of S hortcake dough and on
m . top . Serve with whipped crea
Number of servings 2 7 Calories in one serving A C Amount in one serving } c . ost of one serving
S H ORTCAKE
INGRE DIENTS AMOUNT WEI GHT CALORms UNIT COST TOTAL COST
Flour B aking powder Salt Sugar B utter substitute Milk B utter
Mix and sift the dry ingredients . Rub in the
shortening lightly, with the tips of the fingers . Add
m u m n the ilk grad ally, ixi g to a soft dough . The m m d a ount of milk ay vary due to ifl e ren ce s in the flour . Put the dough on to a boa rd and roll o u t to about one
third inch in thickness . Cut out, using a cutter three B inches in diameter . rush the tops with melted fat and place one biscuit on top of the other ; bake in a hot
oven . When baked , the shortcakes break open easily .
Serve with fruit between the halves and on top .
Number of servings 1 44 Calories in one serving Amount In one serv mg I short cake Co st of one serving
S TRAWB ERRY S H ORTCAKE FILLING
INORI DI I NTS AMOUNT TOTAL COST
Strawberries, after hulling Sugar
I 5 2 QUANTITY COOKERY
S rice is almost tender add the sugar, raisins and alt,
and continue cooking .
Number Of servings 3 2 Calories in one serving v C rv Amount in one ser mg c . ost of one se ing
RI CE WITH H ARD S AUCE
INGRE DIE NTS AMOUNT CALORIE S UNI T COST TOTAL COST
Cook the rice in boiling salted water until tender .
Add the raisins and serve with hard sauce .
Number of servings 36 Calories in one serving C i Amount in one serving c . ost of one serv ng
CH OCOLATE S AUCE
INGRE DIENTS AMOUNT WEI GHT
Sugar Cocoa Cornstarch Salt Water Vanilla B utter substitute
Mix the dry ingredients well . Add to boiling water,
stirring constantly with wire whisk . Add the fat, and
when cool add the vanilla .
Number of servings 80 Calories in one serving m C A ount in each serving 2 tbsp . ost of one serving RECIPES I 5 3
CUS TARD S AUCE
INGRE DIENTS CALORIE S UNI T COST TOTAL COST
Mix the cornstarch and sugar and add to the scalded milk . When the cornstarch has cooked add the thor
s m oughly beaten egg yolk and cook for a few inutes . m Remove fro fire and add the salt and vanilla .
Number of servings 1 00 Calories in one serving
Amount In one serving I % tbsp . Cost of one serving
EGG HARD S AUCE
INGRE DIENTS AMOUNT UNIT COST TOTAL COST
B utter substitute S ugar, powdered Eggs Vanilla
the Cream the fat and sugar thoroughly . Add
th e beaten yolks and contin u e creaming . Add vanilla
t s and fold in the beaten whites . Put hi sauce into the refrigerator to set .
Number of servings 48 Calories in one serving C Amount in one serving 2 tbsp . ost of one serving
HARD SAUCE
INGRE DIENTS B utter
Sugar, powdered Vanilla 1 54 QUANTITY COOKERY
Cream the butter, add the sugar and vanilla grad ually .
Number of servings 24 Calories in one serving C serv m Amount in one serving I tbsp . ost of one g
LEM ON S AUCE
INGREDIENTS CALORIE S UNIT COST TOTAL COST
Water Sugar Cornstarch Salt B utter or butter sub stitute Lemon juice
Lemon rind , cut thin
Mix the sugar and cornstarch and add to the boiling water, stirring constantly . When the starch 18 clear, remove from the fire and add the fat, lemon juice and salt, and lemon rind .
Number of servings 85 Calories in one serving C Amount in one serving 2 tbsp . ost of one serving
COLD DESSERTS
AP P LE TAP-IOCA
INGRE DIE NTS CALORI E S TOTAL COST
Soak the tapioca in water over night . Add to the n boili g salted water and cook until clear . Add the
1 56 QUANTITY COOKERY
CARAM EL B AVARIAN CREAM
INGREDIENTS AMOUNT WEI GHT UNIT COST TOTAL COST
Add the cold water to the gelatin . Caramelize the sugar, add the hot water and pour over the softened m gelatin . Let this ixture cool . Scald the milk, add the egg yolks and cook as for a soft custard . When both mixtures are cool and the gelatin has begun to set, beat the egg whites until stiff and pour in the two mixtures and beat . Pour into a pan to reset . Serve with whipped cream .
Number of servings 45 Calories in one serving
Amount in one serving c . Cost of one serving
CARANIEL TAP IOCA
INGREDIRI TS CALORIES UNI T COST TOTAL COS T
Soak the tapioca over night an d cook until clear in the boiling water and brown sugar . Remove from the ma le fire and add the salt and p in e .
Number of servings 48 Calories in one serving
Amount in one serv mg i c . Cos t of one serving RECIPES 1 57
CHOCOLATE B LANC M ANGE
INGREDIENTS AMOUNT CALORIE S TOTAL COST
Mix the sugar, co rnstarch and cocoa and add to the m scalded milk . When the ixture has thickened , remove from the fire and add the salt and vanilla .
Number of servings 95 Calories in one serving
C _ Amount in one serving c . ost of one serving
CH OCOLATE P UDDING
INGRE DIENTS AMOUNT WEI GHT CALORIES TOTAL COST
Melt the chocolate over hot water . Separate the eggs and beat the suga r and egg yolks to a creamy
is m consistency . When the chocolate elted , add the beaten yolks and sugar to it, and continue cooking ff until the mixt u re thicken s . Beat the egg whites sti , add the chocolate mixture and the vanilla to them . s in Mix thoroughly . Pour into glasse and put the refrigerator to cool and set . Serve with whipped cream .
Number of servings 3 6 Calories in one serving 1 C Amount in one serving 1; c. ost of one serving 1 58 QUANTITY COOKERY
CORNS TARCH P UDDING
INGREDIE NTS AMOUNT WEI GHT CALORI ES UNI T COS T TOTAL COST
Mix the sugar and cornstarch and add to the hot
h a s c n t . c milk, stirring o stan ly When the star h cooked remove from the fire and add the vanilla and salt . Fold
- in the well beaten egg Whites and mold .
Number of servings 48 Calories in one serving
Amount in one serv mg Between to c . Cost of one serving
DATE NUT B LANC M ANGE
INGREDIE NTS AMOUNT TOTAL COST
Mix the cornstarch , sugar and salt and add to boil
ing water, stirring constantly . Add this mixture to the W - ell beaten whites and vanilla and beat until smooth . If m m a kitchen ixing achine is available , combine m m the two ixtures on the achine and beat thoroughly. This will increase the volume and improve the con
1 60 QUANTITY COOKERY
Soak the tapioca over night . Add to the rapidly
c m boiling water and cook until lear . Remove fro the
fire and add the sugar, chopped figs , nuts, vanilla, mapelin e and salt .
Number of servings 7 2 Calories in one serving o Amount in one serving é c . Cost f one serving
FRUIT COCKTAIL
INGRE DIE NTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
Make a syrup of the s ugar and water and pour over
. l the diced fruit . The j uice of the emons may be added to the s yrup . Number of servings Calories in one serving
v Amount in one serving } c . Cost of one serving
FRUIT GELATIN
INGREDIE NTS AMOUNT WEI GHT CALORIES UNI T COST TOTAL COST
Soak the gelatin in the cold water . Add the sugar to the boiling water and pour over the softened gelatin, stir ring until the gelatin is dissolved . When the gela RECIPES 1 61
tin has begun to set, add the fruit juice and the diced fruit .
Number of servings 60 Calories in one serving m In serv m 1 C A ount one g } c. ost of one
‘FRUIT WHI P
INGREDIENTS AMOUNT CALORIE S TOTAL COST
Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and beat until stiff . Whips in this quantity should be made with a power beater or mix m ing achine .
Number of servings 5 0 Calories in one serving m C serv m A ount in one serv mg c . ost of one g
MAPLE NUT M OLD
INGRE DIENTS UNI T COST TOTAL COST
B rown sugar Cornstarch Water Egg whites m d Nut eats, choppe Mapleine S alt
Mix the cornstarch to a paste with part of the water .
Bring the remainder of the water to a boil, add the brown sugar and the cornstarch paste, stirring con ff co m stantly . Beat the egg whites sti , and when the starch mixture is clear add to the egg Whites and beat .
When thoroughly mixed add the mapleine, nut meats 1 62 QUANTITY COOKERY
and salt . Pour into pans to mold . This pudding is I S I most satisfactory in texture, and volume ncreased when beaten on a power machine .
Number of servings 1 00 Calories in one serving
1 C serv m Amount of one serving 3; c . ost of one g
NORWE GIAN P RUNE P UDDING
INGREDIE NTS AMOUNT WEI GHT TOTAL COST
P runes, after cooking Cinnamon Sugar Salt Cornstarch B oiling water or Prune juice Lemon juice
Seed and cut up the cooked prunes . Mix the cin
namon , sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the
S tarch is clear . Remove from the fire and add the
lemon juice and prunes .
Number of servings 5 0 Calories in one serving m A ount in one serving c . Cost of one serving
P INEAPP LE P UDDING
INGREDI ENTS AMOUNT WEI GHT CALORI E S TOTAL COST Water Sug ar Corns tarch Le mons P ineapple, grated , #1 0 I can
Mix the sugar and cornstarch and add to the boiling w a . ter Wh en clear, remove from the fire and add the
1 64 QUANTITY COOKERY o ver the seeded prunes which have been arranged in
rows on the bottom of a pan .
er Number of servings 48 Calori es in one s ving_ o Amount in one serving 5 c . C st of one
RAIS IN TAPIOCA
INGREDIENTS WEI GHT CALORIE S TOTAL COST
Soak the tapioca over night . Add to the boiling
water and sugar and cook until clear . Remove from i le n e . the fire and add the raisins, map , nuts and salt
Number of servings 75 Calories in one serving C Amount in one serving i c . ost of one serving
S NOW P UDDING
AMOUNT WEI GHT TOTAL COST
Soak the gelatin in the cold water . Add the sugar to the boiling w ater and pour over the softened gela tin S , tirring until the gelatin is dissolved . When the n gelati has begun to set, add the lemon juice . Beat ' stifi the egg whites , add the gelatin and beat . Put RECIPES 1 65
into a pan and let the mixture harden . Serve with custard sauce .
Number of se rvings 72 Calories in one serving m A ount in one serving c . Cost of one
TAPIOCA CREAM
INGREDIENTS WEI GHT CALORIE S UNI T COST TOTAL COST
Soak the tapioca over night and cook until clear in the scalded milk . Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes . Remove from fire and add salt and vanilla .
Number of servings 75 Calories in one C Amount in one serving S c . ost of one serving
FRUIT SAUCES
AP RICOT S AUCE
INGREDIENTS UNIT COST TOTAL COST
Sort and wash the apricots . Cover with cold water and soak over night . Cook slowly and when nearly done add the sugar .
Number of servings 50 Calories in one Co serv m Amount in one serving 5 c . st of one g 1 66 QUANTITY COOKERY
CRANB ERRY JE LLY
INGREDIENTS AMOUNT WE I GHT CALORI E S UNI T CQST TOTAL COST
Pick over a n d wash the cranberries . Add the water and cook until the berries are s o ft . Rub through a
an d purée s ieve . Add the sugar again bring to the
m . boiling poin t . Pour into a pan to old Cut in small squ a res to s erve .
Number of servings 1 00 Calories in one serving
Amount in one serving 2 tbsp. Cost of one serving
CRANB ERRY S AUCE
INGREDIENTS AMOUNT WEI GHT CALORI E S UNIT COST TOTAL COST
Pick over an d wash the cranberries . Add the water
r and co ok u ntil the be ries are soft . Rub through a sieve, add the sugar and bring to a boil .
Number of servings 40 Calories in one serving
m 7 C A ount in one serving } c . ost of one
DRI ED P EACH S AUCE
INGREDIE NTS AMOUNT WEI GHT CALORIE S UNIT COST TOTAL COST
I 6S QUANTITY COOKERY
FR TI G CAKES, FILLINGS AND OS N S
AP P LE—SAUCE CAKE
INGREDI ENTS AMOUNT WEI GHT CALORIE S TOTAL COST
Apple sance Sugar B utter substitute Flour Raisins Nutmeg Cinnamon Cloves Salt Soda
Cream the fat an d s u gar . Add the apple s au c e, then B the d ry ingredien ts an d the raisins . ake in a slow m o ven in loaf or shee t p ans . This ay be iced with a chocolate icing an d cu t in s q u ares . This amount makes six pan s eight in ches square .
Number of servings 54 Calories in one serving Amount in one serv mg I square Cost of one serving
B ANANA CREAM CAKE
INGREDI ENTS AMOUNT WEI GHT CALORI E S UNI T COST
Cake recipe (see page 1 69) of recipe Cream pie filling (see page 1 84) k of recipe B ananas
Follow the directions for making cake and bake the mixture in a sheet pan about twenty- four inches
. m square Make the crea pie filling recipe . When RECIPES 1 69 the cake comes from the oven slice the bananas over the top , pour the pie filling over it and cover with a meringue made of the egg whites and s ugar provided in the cream pie filling recipe . Brown the meringue in the oven . Cool and cut in squares .
Number of servings Calories in one sewing Amount in one s erv mg C 1 square 2 in . ost of one
CAKE
INGRE DIENTS TOTAL COST
Sugar Butter substitute Eggs Salt Baking powder
Flour, pastry Milk Vanilla
Cream the fat and sugar t horoughly . Add the yolks and vanilla and continue creaming. Mix the dry ingredients and add alternately with the milk to - the fat , sugar and eggs . Fold in the well beaten whites m last . If a kitchen mixing machine is used for aking m the cake, the best results are obtained by crea ing the fat and sugar twenty to thirty minutes on the machine and completing the remainder of the mixing as quickly m - as possible . This akes nine two layer cakes, each cake nine and one fourth inch es in diameter and cutting sixteen slices .
Number of servings 1 44 Calories in one serving_ Amount in one serv mg I slice Cost of one x70 QUANTITY COOKERY
CARAM EL CAKE
INGREDIE NTS AMOUNT UNI T COST TOTAL COST
Caramelize one cup of the sugar and add two cups of water to dissolve . Cool this syrup . Cream the fat and remaining sugar, add the egg yolks and vanilla, and the caramelized syrup . Mix the dry ingredients and add alternately with the milk . Add the beaten
- whites of eggs last . This will make nine two layer cakes, nine and one fourth inches in diameter .
Number of servings 1 44 Calories in one serving Amount in one serving I slice Cost of one
CH OCOLATE CAK E
INGREDIENTS WEI GHT CALORIE S UNI T COST TOTAL COST
Sugar B utter substitute Egg yolks Salt B aking powder Flour, pastry Soda Milk Vanilla Egg whites Egg yolks Milk C ocoa 1 2 oz .
1 72 QUANTITY COOKERY
FRUIT OATMEAL CRUM B COOKIES (Continued)
INGRE DIENTS AMOUNT WE IGRT CALORIE S TOTAL COST
Cream the fat and sugar . Add the eggs, sour cream, -m lemon juice and maplein e, and the well ixed dry D — ingredients . rop on a well greased pan using two tablespoons per cooky and b ake in a hot oven ; or this mixture may be spread out on a sheet and when b aked cut in squares or b ars .
Number Of servings 1 44 Calories in one serving m C w A ount in one serving 2 tbsp . dough ost of one se ing
GINGERB READ
INGRE DIENTS AMOUNT WEI GHT TOTAL COST Sugar Butter substitute Molasses
m Crea the fat and sugar thoroughly . Add the eggs m and olasses and continue to beat . Mix the dry ingredients and add alternately with the water . Bake
- in well greased and floured pans . The gingerbread may be baked in five loaf tins cutting fifteen slices er p loaf or as a sheet cake . N m u ber of servings 75 Calories in one serving Amount in one serv mg I slice Cost of one serving RECIPES 1 73
ORANGE AND RAIS IN CUP CAKES
INGRE DIE NTS AMOUNT WEI GHT CALORI E S UNI T COST TOTAL COST
S ugar 1 0 c . B utter substitute
Salt B aking powder Pastry flour Vanilla Raisins
Oranges, size 1 26 Milk and Orange ‘ j uice
Cream the fat and sugar thoroughly . Add the egg
r r yolks and vanilla . Mix the d y ing edients and add alternately with the liq u id . Chop the oranges and ex press the juice, to which is added the milk to make the
! required amount of liquid . Add the chopped oranges and raisins and the s tifil y beaten whites . Bake in well greased muffin tins .
in Number of servings Calories . one serving Amount in one serving 1 Cost of one
SP ICE CAKE
INGREDIE NTS AMOUNT WEI GHT CALORI E S UNIT COST TOTAL COST
I O C . 1 74 QUANTITY COOKERY
Cream the sugar and egg yolks an d add the sour
m . cream . Add the molasses and le on juice Mix the dry ingredients and add to the mixture . Add the
raisins and the beaten egg whites . Three quarts of sour milk and one and one half pounds of fat may be m used instead of sou r cream . This akes ten two layer cakes , nine and one fourth inches in diameter .
Number of servings I 6o Calories in one serving Amount in one serving I slice Cost Of one serv rng
S UGAR COOKIES
INGRE DIE NTS AMOUNT WE I GHT CALORIES UNI T COST TOTAL COST B rown sugar B utter substitute Flour Soda Vanilla Water
Salt I % tbsp .
m Crea the fat and sugar . Mix the dry ingredients
r and add with the wate to the fat and sugar . This will make a soft dough which will not roll out until thoroughly chilled . Keep the dough in the refrigerator and t a ke out only that portion which m ay be rolled at one time. Roll V ery thin , cut into cookies three and m one half inches in dia eter and bake on a floured pan .
Number of servings 300 Calories in one serving m In A ount one serving One 3% in . cooky Cost of one
WAS HINGTON P IE
INGREDIENTS AMOUNT WEI GHT CALORIE S UNIT COST TOTAL COST
Cake recipe I 2 layers (see page 1 69) Chocolate filling (see page I 75)
Split the layers of cake in Spread them with one cup of chocolate filling . the top over the
1 76 QUANTITY COOKERY
Mix the cornstarch , sugar, cocoa and salt and add to
ar the hot milk, stirring constantly . When cornst ch is cooked add the beaten egg yolks, butter substitute
and vanilla . Total volume Calories in one serving Cost of one serving
CREAM FILLING
INGRE DIE NTS WEI GHT CALORI E S UNI T COST TOTAL COST
Cream pie filling 1 8 (see p . 4)
1 . See method under recipe for cream pie filling, p. 84 n a n This filli g m y be used not o ly for pie, but for cake, ' fi a cream pu s , Washington pie and for simil r desserts . Number of servings Calories in one serving Amount of one serv mg Cost of one serving
LEM ON FE LING
INGREDHSNTS
Lemon pie filling 1 8 (see p . 5)
ma This filling y be used not only for pie, but for cake and similar desserts . m 1 . See ethod under recipe for lemon pie filling, p. 85 Number of servings Calories in one serving Amount of one serv rng Cost of one serving
CARAM EL FROS TING
INGREDIENTS AMOUNT WEI GHT CALORIES UNI T COST TOTAL COST RECIPES 1 77
Cook the sugar and water to the soft-ball stage or m until it for s a thread . Pour into the Stifiiy beaten egg whites, add the vanilla and contin ue beating on m the machine until the icing is stiff . This a ount will
- frost nine two layer cakes , nine and one quarter inches in diameter .
Number of servings Calories in one serving Amount In one serv mg Cost of one serving
CH OCOLATE ICING
INGREDIENTS AMOUNT WE I GHT CALORIE S UNI T COST TOTAL COST
Cocoa Sugar, powdered B utter Water Vanilla
Roll and sift the powdered sugar and cocoa , and mix with the water, melted butter and vanilla . This amount will make two cups of icing .
Number of servings Calories in one serving_ Amount of one serving Cost Of one serving
WHITE FROS TING
INGRE DIE NTS AMOUNT WEI GHT CALORIE S TOTAL COST
Granulated sugar Water Egg whites
Vanilla 2 tbsp .
Cook the sugar and water to the soft-ball stage or stifii until it forms a thread . Pour into the y beaten egg whites , add the vanilla and continue beating in the is m machine until the icing stiff . This a ount will 1 78 QUANTITY COOKERY
- r frost nine two layer cakes, nine and one quarte inches in diameter .
Number of servings Calories in one serving Amount in one serving Cost of one serv rng
INGRE DI ENTS AMOUNT WEI GHT CALORIE S UNI T COST TOTAL COST
2 tbsp .
Weigh the fat and flour, add the salt and work the
u fat into the flour lightly, sing the tips of the fingers .
r Add the iced wate a little at a time, being careful to
u n u distrib te the water eve ly thro gh the mixture .
to o Fo r Avoid getting the dough wet . this amount
o f s i about one and one half cups water is u fiic ent . This amount will make from eleven to twelve pie shells , using pie tins ten and three qua rter inches In
- diameter, or it will make from six to seven two crust pies .
Number of servings Calories in one serving Amount in one serving Cost of one Serving
AP P LE P IE FILLING
INGREDIE NTS AMOUNT WEI GHT TOTAL COST
e Appl s , before peeling Cinnamon Sugar Flour B utter substitute
1 80 QUANTITY COOKERY
juice . When thickened , add the berries and lemon
s . juice . Fill pie hells , using three c u ps per pie This
Will make nine, ten and three quarte r inch pies .
Number of servings 72 Calories in one serving Amount in one serv mg pie Cost of one serving
CRANB ERRY AND RAISIN P IE FILLING
INGRE DIENTS AMOUNT WEI GHT CALORI E S UNI T COST TOTAL COST
Cranberries, uncooked 35} qt .
Rais ms 2 % qt .
Sugar 7 c .
Vinegar, spiced 2 % c .
Nut m . eats, chopped c
m Wash and pick over th e cranberries . Stea the
s n n ix w rai i s a d m ith the remainder of the ingredients . m Fill the pie S hells . This recipe akes ten , ten and
c s . three quarter i n ch pies, using three up per pie
Number of servings 80 Calories in one serving m } C A ount in one serving 7 pie ost of one serving
DRIE D P EACH P IE FILLING
INGREDIE NTS WEI GHT CALORI E S UNIT COST TOTAL COST
Soak and cook the peaches in the water . When w - m soft , add the ell ixed sugar and co rnstarch and cook until thickened . Add the lemon j u ice and fill W the pie shells . This ill fill ten , ten and three quarter
e n inch pies , using thre cups of filli g per pie .
Number of servings 80 Calories in one serving Amount of one serv mg 5 pic Cost of one serving RECIPES 1 81
GOOSEB ERRY AND RAIS IN P IE FILLING
WEI GHT CALORIE S
Gooseberries, # 1 0 can Raisins Sugar Cornstarch Gooseberry juice or Gooseberry j uice and water
Drain the gooseberries, retaining one gallon of the
juice . Heat the juice and when it reaches the boiling - x point add the well mi ed sugar and cornstarch, stir
ring constantly . When the mixture has thickened ,
add the gooseberries and the raisins . The raisins will be improved by steaming before adding to the m m ixture . This quantity akes twenty, ten an d three
quarter inch pies, using three cups per pie .
Number of servings 1 60 Cal ories in one serving Amount in one serving 3 pie Cost of one serv mg
LOGANB ERRY P IE FILLING
" INGREDIENTS AMOUNT WEI GHT CALORI ES UNI T COST TOTAL COST
Berries, #1 0 can Sugar Co rnstarch Lemon juice
Open the berries and pour into a colander to separate th the berries from the j uice . Heat e juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly . When the mixture has
. s thickened , add the lemon juice and berries Thi I 82 QUANTITY COOKERY
makes filling for eighteen pies , ten and three quarter inches in diameter, using three cups of filling per pie .
Number of servings 1 44 Calories in one serving 1 Amount in one serving 11 pic Cost of one serv mg
RH UB ARB P IE FILLING
INGREDDENTS AMOUNT WEI GHT CALORI ES TOTAL COST
Wash and dice the rhubarb , and put over a slow fire m to cook . When the ixture is boiling, add the well
r mixed cornstarch and suga , stirring constantly .
r m When thickened , remove f o the fire and fill the pie
s u m cru ts, sing three cups per pie . This amount akes m fourteen pies, ten and three quarter inches in dia eter .
Number of servings 1 1 2 Calories in one serving Amount per serving pie Cost of one
B ANANA CREAM P IE FILLING
WEI GHT CALORIES TOTAL COS T
Milk Sugar Cornstarch Flour Egg yolks B utter substitute Salt Vanilla B ananas Egg whites Sugar
Mix sugar, cornstarch and flour, and add to scalded milk, S tirring constantly . When thickened add well
I 84 QUANTITY COOKERY
CH OCOLATE P IE FILLING
INGRE DI ENTS WEI GHT UNI T COST TOTAL COST Sugar Water Yolks Flour Cocoa Vanilla B utter substitute Salt Egg whites Sugar
n d Mix th e cocoa , flour, salt a sugar together thor
n n a s . oughly . Sift i to the boili g w ter, stirring con tantly When t h e mixture has thickened add the well- beaten
l t r o r egg yolks and e cook th ee four minutes . Add
the butter substitute and vanilla .
Beat the egg whites until they hold their shape . Add the sugar and contin u e beating until sugar and
egg are thoroughly blended . Avoid beating the
sugar and egg u ntil too stiff to spre a d . Bake in a mo d m e rate oven . This recipe akes twenty, ten and three
quarter inch pies, using two and one half cups per pie .
Number of servings 1 60 Calories in one serving Amount in one serving pie Cost of one serving
CREAM P IE FILLING
INGRE DIENTS !WEI GHT CALORIE S UNIT COST TOTAL COS T Milk Sugar Cornstarch Flour Egg yolks Butter s ubstitute Salt Vanilla Egg whites Sugar RECIPES 1 85
Mix the sugar , cornstarch and flour and add to scalded milk, stirring constantly . When thickened ,
W - u add the ell beaten egg yolks, butter s bstitute, salt and vanilla . Fill the pie shells , using two and one e r m half cups p pie and cover with eringu e . This m recipe akes twenty, ten and three quarter inch pies . Number of servings 1 60 Calories in one serving Amount in one serving }1 pie Cost of one serving
CUS TARD P IE FILLING
INGRE DIE NTS AMOUNT WEI GHT CALORI ES UNI T COST TOTAL COST
r Scald the milk . Add the eggs , suga and vanilla, beaten together . Fill the pie shells and sprinkle the nutmeg over the top . Bake in a slow oven . This recipe makes twelve, ten and three quarter inch pies, u sing three and one half cups per pie . Number of servings 96 Calories in one serving Amount in one serving é pie Cost of one serv mg
LEM ON P IE FILLING
INGRE DIE NTS CALORIE S UNI T COST TOTAL COST Water Sugar Co rnstarch Flour Salt Egg yolks B utter substitute
Lemons , grated rind and juice Egg whites Sugar I 86 QUANTITY COOKERY
Mix the sugar, flour and cornstarch and add to the rapidly boiling water . When thickened , add the fat m and egg yolks . Cook for a few inutes, and when removed from the fire add the lemon juice and grated
an o n e rind . Put two d half cups to each ten and three quarter inch pie shell and cover with meringue and w m m m bro n in oven . For ethod of aking eringue see m chocolate pie recipe . This recipe akes twenty pies .
Number of servings 1 60 Calories in one serving Amount in one serving 5 pie Cost of one serving
P INEAP P LE P IE FILLING
INGRE DIE NTS AMOUNT WEI GHT CALORI E S UNI T COST TOTAL COST
1 0 Pineapple, cans Juice and water Sugar Cornstarch Flour Yolks Salt Lemon juice Whites Sugar Butter substitute
Mix the sugar, flour and cornstarch and add to
the rapidly boiling water. When thickened add the
egg yolks . Cook for a few minutes , remove from the
fire and add the lemon juice and pineapple . Fill
ten and three quarter inch S hells, using two and one m half cups of filling per pie . Cover with eringue and m bake in a moderate oven . For ethod of making
meringue see chocolate pie recipe . This recipe makes
- twenty sev en pies .
Number of servings 2 1 6 Calories in one serving Amount in one serving pie Cost of one serving
1 88 QUANTITY COOKERY
r the syrup with the fru it juices and strain . Se ve the m m p unch iced . The volu e will be so ewhat greater if
the fruit pulp is not strained out .
Number of servings 62 Calories in one serving_ C o ne Amount in one serving I c . ost of serving
GINGER ALE LEM ONADE
INGREDIENTS AMOUNT WEI GHT CALORI ES UNI T COST TOTAL COST
Make a syrup of the sugar and water, and while this
is cooling add the mint leaves . Combine the cold m syrup , le on juice and water, and add the ginger ale . The gin ger ale shou ld not be added until just before m n the le o ade is to be served .
Number of servings 56 Calories in one serving m A ount in one serving I c . Cost of one
LEM ONADE
INGRE DIENTS AMOUNT WEI GHT CALORI ES UNIT COS T TOTAL COST
Make a syrup of the sugar and the one quart of
water, and let cool . Mix with the lemon j u ice and
. Wh add the ice water ile the syrup is cooling, mint ma leaves y be added if desired .
Number of servings 45 Calories in one serving m In s erv A ount one mg I c . Cost of one serving RECIPES 1 89
HOT CHOCOLATE
IN E GR DIENTS WEI GHT CAL ORIE S UNI T COST TOTAL COST
Sugar Grated chocolate Salt Boiling water Milk Vanilla
Mix the sugar, grated chocolate and salt with the
and s m boiling water cook until ooth . Add the ho t milk and cook te n to fifteen min u tes to develop t he
flavor . Add vanilla and serve . One half teaspoon of m ma cinna on y be added for flavor if desired .
Number of servings 27 Calories in one serving
m : A ount in one serving 3 c . Cost of one serving
URN COFFEE
INGREDIE NTS WEI GHT CALORI E S UNIT COST TOTAL COST
Coffee, ground medium fine Water
' L th e Put the ground coHee into an urn sac k . et ' boiling water from the water urn flow over the cofie e . ' Drain the cofl ee from the fafi cet of the urn , and pour the entire amount over the grou nd coffee twice . This should make a coff ee of good strength . The important points in making coff ee a re that the urn should be kept
s perfectly clean , using clear water and teel wool or b aking soda ; the water bags should be kept washed and 1 90 QUANTITY COOKERY well aired ; the water used in making the should always be actively boiling before the coff ee is mad e, W m and the. ater in the jacket should be aintained at boiling temperature .
Number of servings 48 Calories in one serving m A ount in one serving c . Cost of one serving
1 92 QUANTITY COOKERY
TAB LE OF WEIGH TS AND MEASURES (Continued)
Foon MATERIAL CALORIES
Chocolate, cut fine Cinnamon, ground Cloves, ground Cocoa
Cocoanut, short C f m m o fee, ediu ground
Corn, canned Corn meal
I lb . corn meal when cooked equals 3s qt Cornstarch r Cracke s, 2 inches by 2 inches
Crackers, sodas, whole C rackers, broken
Cranberries, uncooked E ggs, whole in shell E gg whites 8 whites r c . E = gg yolks 1 2 yolks x c . i Far na, uncooked z% c .
I lb . farina when cooked equals 3 qts .
Figs, layer, whole 25 c . s fine Fig , layer, cut 3 c . m Flour, graha 3 § c .
Flour, wheat, unsifted 3% c . Gelatin, granulated Ginger Grapenuts Grapes, cut and seeded as for salad m Ha burg steak, raw m Ho iny, pearl Lard substitute or compound m 0 Le ons , 3 0 size 4 lemons m — Le on juice 4 5 lemons r c . — Lettuce, average head size I head or I o I a salad leaves M 1 acaroni, broken } inch pieces s e . m I lb . acaroni when cooked equals 3 qt; Molasses Mustard N m E ut eats, nglish walnuts, whole m Nut eats, English walnuts, chopped m Nut eg, ground
Oats, rolled
I . lb oats when cooked equals qts . TABLE OF WEIGHTS AND MEASURES 1 93
TAB LE OF WEIGH TS AND M EASURES (Continued)
FOOD MATERI AL WE I GHT MEASURE CALonmS
Oils, cottonseed Oleomargarine Oranges, diced Oranges, whole, 1 26 size
Onions, chopped Paprika Peaches, dried
1 lb . peaches soaked and cooked
equals 4} cups without juice .
1 lb . peaches soaked and cooked
weighs 2} lb . without juice . Peas, canned, drained Pepper, white Pickles, whole
Pickles, chopped Pineapple, canned broken pieces Potatoes, unpeeled Potatoes, peeled peel ing
1 . . d d Potatoes, diced for creaming lb 2; c ice
* Prunes, A . P .
1 lb . prunes soaked and cooked
equals 3 cups without juice .
1 lb . prunes soaked and cooked
weighs 1 3 lbs . without juice. Pumpkin, canned Raisins, seeded Raisins, seedless
Rice, whole
I lb . of rice when cooked
equals 2 qt . Salmon Salt Soda Spaghetti
1 lb . spaghetti when cooked
equals 2% qt .
= ‘ = P . As . A. purchased 1 94 QUANTITY COOKERY
TAB LE OF WEIGH TS AND M EAS URES (Continued)
FOOD MATERIAL WEI GHT MEASURE CAL ORIE S
Spinach String beans, canned
Sugar, brown Sugar, granulated S ugar, powdered
Tapioca, pearl
1 lb . of tapioca soaked cooked
equals c .
1 96 INDEX
-m m ffi 1 2 Carrot plum pudding, 1 48 Corn eal u ns, 6 C 1 1 Carrots, 47 orn pudding, 4 — 1 C 1 8 buttered, 1 1 2 1 3 ornstarch pudding, 5 ‘ and imen and peas, 1 1 3 Corn with green peppers p 1 1 creamed, 1 1 3 tos , 5 C m -m 6 Cauliflower, 47 ost in enu aking, 1 - 0 Caramel B avarian cream, 1 5 6 Cottage cheese croquettes, 02 1 3
Caramel cake, 1 70 Cottage cheese salad with celery and - 1 8- 1 Caramel frosting, 1 76 1 77 green peppers, 3 39 1 Caramel tapioca, 1 56 Co ttage cheese salads, 5 i fi 1 Celery, 46 Cottage cheese sandw ch lling, 3 2 1 - 1 6 creamed, 1 1 4 Cottage pudding, 45 4 - 1 0 Chart of foods, seasonal, 57 59 Cranberry and raisin pie filling, 8 1 66 Cheese dishes, 45 Cranberry jelly, 1 66 Cheese fondue, 1 02 Cranberry sauce, m 1 08-1 0 Chicken, 44 Crea ed asparagus, 9 1 1 2 Chicken 5 la king, 89 cabbage, 8 1 1 Chicken and biscuit, 8 carrots, 3 — 1 1 Chicken croquettes, 89 9 0 celery, 4 1 1 Chicken salad , 1 40 onions, 7 1 1 8 Chicken soup, 74 peas, 1 Chocolate, hot, 1 89 potatoes, 1 9 m 6 Chocolate blanc mange, 1 57 Crea filling, 1 7 — m - Chocolate bread pudding, 1 44 1 45 Crea of celery soup, 76 77 - m Chocolate cake, 1 70 1 7 1 Crea of corn soup , 77 m m —8 Chocolate cup cakes, 1 7 1 Crea of Li a bean soup , 77 7 — m 8 Chocolate filling, 1 75 1 76 Crea of pea soup, 7 1 m 8- Chocolate frosting, 77 Crea of spinach soup, 7 79 m Chocolate icing, 1 77 Cream of to ato soup, 79 m 1 8 —1 8 Chocolate pie filling, 1 84 Crea pie filling, 4 5 1 m Chocolate pudding, 5 7 Crea soup, 42 s - Chocolate rice pudding, 1 5 1 Croquette , chicken, 89 90 - Chocolate sauce, 1 5 2 cottage cheese, 1 02 1 03 soufllé 1 m 8 Chocolate , 45 eat, 3 1 — 2 i 22 Chops, breaded pork, 9 9 r ce, 1 m m ffi - pork, with dressing, 92 Cru b u ns, 1 26 1 27 1 60 Cocktails, fruit, Custard , baked , 1 55 oyster, 99 Custard pie filling, 1 85 fish Cod , 44 Custard sauce, 1 53 - balls, 97 98 Cutlets, egg, 1 05 — Coffee, urn, 1 89 1 90 D - Color in food, 9 ate nut blanc mange, 1 58 1 59 m —61 Co binations of food , 59 Date torte, 1 59 m 1 - Co bination vegetable salad , 3 5 Deviled egg salad, 1 39 1 40 C m m 1 1 D — ookies, fruit oat eal cru b , 7 esserts , list of, 5 1 56 1 72 for cafeteria menus, 1 2 1 - sugar, 74 for tea room menus, 38, 39, 40, 41 6 — Corn, 4 recipes for cold, 1 54 1 65 1 1 o — scalloped, 5 recipes f r hot, 1 43 1 54 81 —82 D Corned beef hash , ietetic principles in menus, 1 , 3, 5 INDEX I 97
D 1 1 ressings for salad , boiled , 4 French fried potatoes, 1 1 9 1 1 1 1 French , 4 French salad dressing, 4 m 2 m 0 ayonnaise, 14 Fried sal on , 1 0 I 1 2 Thousand sland , 4 oysters, 99 D m 82 1 6 ried beef on toast, crea ed, Fritters, 4 D 1 80 rostin s m - ried peach pie filling, F g , cara el, 1 76 1 77 D 1 66—1 6 ried peach sauce, 7 chocolate, 1 77 W 1 — hite, 77 1 78 E 1 0 - gg cutlets, 5 Fruit cobbler, 1 46 1 47 E 1 gg hard sauce, 53 Fruit cocktail, 1 60 E 1 2- 1 — gg sandwich filling, 3 33 Fruit gelatin, 1 60 1 61 E m m ggplant, 47 Fruit oat eal cru b cookies, 1 7 1 fried, 1 1 6 1 72 E s — gg , 4s Fruit punch , 1 87 1 88 E h am m 1 0 ggs and , scra bled , 5 Fruit salad , 1 38 E m quip ent for preparing menus, 5 , Fruit salads , list of, 5 1
Fruit sandwich filling, 1 33 — Fig tapioca, 1 59 1 60 Fruit sauces , 53 1 8—1 1 6 —1 6 Filling, apple pie, 7 79 recipes for, 5 7 1 1 61 apricot pie, 79 Fruit whip, — banana cream pie, 1 82 1 83 — — , 63 65 blueberry pie, 1 79 1 80 Garnishes - r m , 1 88 butterscotch pie, 1 83 Ginge ale le onade 1 1 —1 6 Gingerbread , 72 chocolate, 75 7 8 Glazed sweet potatoes,1 2 1 chocolate pie, 1 4 1 80 Gooseberry and raisin pie filling, 1 81 cranberry and raisin pie, m m ufi ns 1 2 m 1 6 Graha , 7 crea , 7 1 8 — Grapefruit salad , 3 cream pie, 1 84 1 85 Gra enut - 8 1 8 p pudding, 1 47 1 4 custard pie, 5 1 80 dried peach pie, H , 44 1 81 alibut gooseberry and raisin pie, 8 6 fried , 9 l m n, 1 7 e o am 1 H , baked , 9 1 8 —1 86 l m n pi , 5 e o e m 82 Ha burg balls, 1 8 1 —1 82 loganberry pie, — Ham sandwich filling, 1 33 1 34 , 1 86 pineapple pie 1 —1 Hard sauce, 5 3 54 m 1 8 pu pkin pie, 7 8 Hash, 3 , 1 82 rhubarb pie 8 1 —82 corned beef, —1 8 Fillings for cakes, 1 68 7 Hearts, breaded veal, 94 1 8—1 8 for pies, 7 7 - veal in casserole, 95 96 1 2—1 for sandwiches, 3 34 m Ho iny, 47 —1 0 1 0- 1 1 for Shortcake, 1 49 5 , 5 5 — , , 44 m Fish list of Ice crea s, 5 3 54 - , 97 1 02 recipes for Ices , 54 1 Fish salads, 5 0 m Flavor of food , 1 La b, 43 0 Form of service, 4, 7 roast, 9 — - 1 Forms for special dinners, 70 72 Left overs, 4 - - - 6 6 , 6 61 62 m eat order, 6 7 utilization of 7, , 73 — 6 m , 1 88 menu , 67 9 Le onade - 1 88 use of printed, 66 ginger ale, 1 98 INDEX
M Lemon filling, 1 76 ousse, 5 3 — m e 1 86 M f 1 2 Le on pi filling, 1 85 u fins, bacon, 5 1 -m 1 26 Lemon sauce, 54 corn eal , 6- m 1 26- 1 2 Liver and bacon, 9 97 cru b, 7 1 0 1 2 Lobster salad , 4 dark bran , 7 — m 1 2 Loganberry pie filling, 1 81 1 82 graha , 7 1 28 plain, 1 2 Macaroni, 47 raised , 7 M 1 06 Macaroni and cheese, 1 03 ustard sauce, m 1 61 - 1 62 M Maple nut old , utton, 43 — 0 Mashed potatoes, 1 1 9 1 2 — N rutabagas, 1 22 1 23 oodle soup, 75 — s N 1 62 1 6 Mayonnaise dre sing, 1 42 orwegian prune pudding , 3 Nut 1 2 Measures, use of, 73 bread, 9 8 Meat croquettes, 3 M m eat dishes, iscellaneous, 45 Odor of food , 9 - Meat for cafeteria menu, 1 1 Old fashioned baked rice pudding, - m m 0 1 1 1 —1 2 for tea roo enu, 37, 39, 4 , 4 5 5 Meat loaf, 84 Onions, 47 m — with to ato and celery, 84 85 buttered , 1 1 7 - m 1 Meat order form, 66 67 crea ed , 1 7
Meat pie, 85 Orange and raisin cup cakes, 1 73
with dressing, 86 Oyster cocktail , 99 Meat salads, 5 1 Oyster stew, 80 Meat stew, 86 Oysters, 44 M eat substitutes, 45 fried , 99 1 0 — recipes for, 2 1 06 scalloped, 1 00 M — eats, list of, 42 44 8 1— P 8 recipes for, 9 7 alatability of food, M m 6 - 6 P 1 0 enu for , 7 9 arsley buttered potatoes , 2 M 1 - 1 P 8 enu planning, 7, 3 arsnips, 4 2—62 P charts and lists for, 4 eanut butter soup, 80 2 P consideration of patrons in, eas , 48 1 — dietetic principles in, , 3 , 5 buttered, 1 1 7 1 1 8 m 6 m equip ent in, 5 , crea ed , 1 1 8 1 —2 6 for an institution; , 3 , 4, 5 , Peppers, 48 2 Pie for a school lunch , crust, 1 78 - — 6 ie — left overs in, 7 P fillings, 1 78 1 79 Pie m 8 variety of food in, 3 , 4, 5 , eat, 5 M 1 1 6 1 8 20—2 1 enus, breakfast, 4, , , , with dressing, 86 2 2 2 —28 2 — — 3 , 5 , 7 , 3 , 34 3 5 Washington, 1 74 1 75 1 —1 6 1 —1 8 20 22—2 - dinner, 5 , 7 , , 3, Pies, one crust, 56 2 -2 26-2 2 1 - 2 — - — 6 4 5, 7, 9. 3 3 , 33 34, two crust, 5 5 5 P 1 ineapple pie filling, 86 — 1 1 1 6—1 1 2 1 —2 2 2 P — lunch, 4 5 , 7, 9, , 3 ineapple pudding, 1 62 1 63 2 26 2 8 0 - 1 2- P — 4. . . 3 3 . 3 3 3, 3 5, 3 7 ineapple tapioca pudding, 1 63 1 64 r 1 P standard cafete ia, 1 ork, 43 - m 6—1 — tea roo , 3 4 roast, 92 9 3 ’ m r P — thirty days enus for cafete ia, ork chops breaded, 9 1 92 1 - 6 3 3 with dressing, 92
200 INDEX
S Continued S m 86- auces tews, eat, 87 1 6 —1 6 fruit, 5 3 , 5 7 oyster, 80 — 1 1 S hard , 53 54 tock soups , 42 m 1 S le on , 54 trawberry Shortcake filling, 1 50 m 1 06—1 08 S ff eat, tu ed baked potatoes, 1 2 1 m 1 06 S ustard , uccotash , 1 1 6 1 6 S 1 prune, 7 ugar cookies , 74 1 06—1 0 S 6 tartare, 7 weetbreads, 9 m 1 0 S 8 to ato, 7 wiss steak, 7 1 - 1 08 white, 07 S 1 1 approxi calloped corn, 5 Table of weights and their - 1 20—1 1 m m , 1 91 1 potatoes, 2 ate easures 94 1 00 m, 1 65 oysters, Tapioca crea — m T , 1 06 1 0 sal on, 1 0 1 artare sauce 7 — e - m 1 2 1 2 T a m , m , 3 6 1 to atoes, 3 4 roo s enus for 4 m S m ham 1 0 , 9 cra bled eggs and , 5 Te perature of food S m I , 1 2 equence of foods in enus , 3 Thousand sland salad dressing 4 m S 8 , 1 36 ervings , size of, To ato jelly salad — m m , 6 arrange ent of, 9 To ato rice soup 75 7 S m , 1 07 hapes of food, 9 To ato sauce S T m , 8 herbets, 54 o atoes 4 — S 1 0 , 1 2 1 2 hortcake, 5 scalloped 3 4 runeco t 1 — , 1 2 p filling for, 49 1 50 stewed 4 , 44 strawberry filling for, 1 5 0 Trout — S 6 1 T , 8 now pudding, 1 4 65 urnips 4 S — oups, recipes for, 73 80 — Variety of food, 3 , 4, 5 , 1 0 bouillon, 73 74 — Veal, 43 44 chicken, 74 — m breaded , 93 94 crea , 42 m — roast, 94 crea of celery, 76 77 m Veal birds, 95 crea of corn, 77 m - Veal hearts, breaded , 94 c a Lima b an, 77 78 re of e — 6 m en casserole, 95 9 crea of pea, 78 1 6 m — Vegetable gelatin salad , 3 crea of spinach , 78 79 0— 1 m m Vegetable salads, 5 5 crea of to ato, 79 m co bination , 1 3 5 noodle, 75 , 76 80 Vegetable soup oyster stew, m 1 2 80 Vegetables for cafeteria enus, peanut butter, - m m 8 0 1 2 for tea roo enus , 3 , 39, 4 , 4 t ck, 4 s o — 8 m — 6 list of, 45 4 to ato rice, 75 7 1 08—1 6 recipes for, 24 vegetable, 7 S - m oups for tea roo menus,37, 41 — Washington pie, 1 74 1 75 S paghetti, 47 Weiners, 88 S 1 — pice cake, 73 1 74 1 White breads , 3 1 S pinach, 48 1 White cake , 75 S 1 2 pinach and egg, 3 — White frosting, 1 77 1 78 S 8 quash , 4 - White sauce, 1 07 1 08 S S teak, wiss, 87 Whitefish , 44 S m m — tea ed olasses pudding, 1 48 1 49 S m 1 2 tewed to atoes, 4 Yeast breads, 49