Project Gutenberg's Quantity Cookery, by Lenore Richards and Nola Treat

This eBook is for the use of anyone anywhere at no cost and with
almost no restrictions whatsoever.  You may copy it, give it away or
re-use it under the terms of the Project Gutenberg License included
with this eBook or online at www.gutenberg.net


Title: Quantity Cookery
       Menu Planning and Cooking for Large Numbers

Author: Lenore Richards
        Nola Treat

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

Language: English

Character set encoding: ISO-8859-1

*** START OF THIS PROJECT GUTENBERG EBOOK QUANTITY COOKERY ***




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






Transcriber's Note: En-dashes representing ranges of numbers within tables have been replaced by the word "to."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

QUANTITY COOKERY

MENU PLANNING AND COOKING FOR LARGE NUMBERS

BY

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

ASSISTANT PROFESSORS OF INSTITUTION MANAGEMENT
COLLEGE OF AGRICULTURE
UNIVERSITY OF MINNESOTA

BOSTON

LITTLE, BROWN, AND COMPANY

1922


Copyright, 1922,

By Little, Brown, and Company.

All rights reserved

Published April, 1922

Printed in the United States of America


PREFACE

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

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

N. T.
L. R.

UNIVERSITY OF MINNESOTA
January 1, 1922


CONTENTS

ChapterPage
I.Principles Underlying The Planning Of Menus For Large Numbers 1
II.Standards For Judging Meals 8
III.Types Of Menus 11
IV.Suggestive Charts And Lists To Be Used In Menu Planning42
V.The Importance And Use Of Forms 66
VI.Recipes 73
VII.Table Of Weights And Their Approximate Measures 191
Index 195

QUANTITY COOKERY

CHAPTER I

PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS

[Pg 1] Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures.

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

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

In planning menus for an institution the manager must:

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

Follow certain dietetic principles.

Maintain constant variety in the food.

[Pg 2] Keep menus appropriate to the temperature; the weather; the season; occasional holidays.

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

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

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

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

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

[Pg 3] The economic condition of the group to be served may limit variety in the menu, on the one hand, or may permit of maximum variety on the other. The eight-page menu of the fashionable tea room as definitely reflects the ability of the patrons to pay as does the simple meal of three or four dishes served the immigrants at Ellis Island.

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

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

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

The sequence of foods in the menu is important. Where several courses are to be served, and it is the aim of those planning the menu to keep the appetite stimulated, acids, meat extractives and warm foods should be served first. Cloying foods such as sweets, very cold foods and foods which are satisfying tend to depress the appetite and hence have no place in the first course of a meal, except for luncheon where the menu may be very simple. In institutions which have fixed menus, it is especially desirable that the meal, no matter how simple, be so planned that it may be served in courses. [Pg 4] Children especially are likely to hurry through their meals, and the serving of food in courses prevents too rapid eating. It is true, of course, that extra service requires more labor, and so may not prove possible, even though desirable.

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

Variety should be introduced not only in the kinds of food but in the preparation, garnish and service. Even in charitable homes and other institutions where the aim is to serve at a minimum cost, the menus can be made attractive through variety in preparation. Corn meal and cottage cheese, two of the least expensive foods we have, can be utilized in a wide variety of ways. There should be no hesitation about serving new dishes, for maximum variety is essential to a happy patronage whether in the tea room or the benevolent institution. The point to be kept in mind, where the guest has the privilege of selection, is that all the variety should not come within the day or meal but within the week or month. [Pg 5] Surprise always helps to induce appetite and this fact is as applicable to the menu in the children's home as to that of the tea room.

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

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

Again, incomplete equipment may have to be considered in planning the menu. If there is no power machinery the amount of hand work or heavy physical preparation called for may have to be cut down in accordance with the equipment at hand. In serving large numbers power machinery will often pay for itself in a few months through the saving in labor. It will not only do the work better and more humanely but will allow a much greater variety of food. In the matter of equipment the institution must get away from the idea that it is a large home, with working [Pg 6] conditions as they have been in the average home. It should consider itself an industrial plant where one of the aims is maximum production with minimum labor; and it should realize that proper equipment and proper working conditions are necessary in the accomplishment of this aim. Even though the labor supply may be adequate, efficient planning of menus demands that there be an adjustment between those foods requiring much labor and those requiring little, so that proper balance may be maintained.

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

Though menus must be made out in advance of the day when they are to be used, they should be sufficiently elastic to allow for proper utilization of left-overs. Using left-overs may mean very little change and substitution, or may require complete revision of the day's meals. Left-overs must be used, for it is only by constant care that the food cost can be kept down to a minimum. That this is true of all institutions, whether great or small, is shown by the extreme care exercised in the largest hotels to the end that no food shall be wasted. Where there is family service, rather than plate service from the kitchen, there will probably be a large amount of left-over food. It requires a good deal of ingenuity to use these left-overs in some other form so as to maintain variety and that element of surprise which is so essential. In the cafeteria or other institution using à la carte service the left-over problem is not so serious. [Pg 7] It is very nicely taken care of in tea rooms and hotels which serve a club luncheon, the menu for which may be chiefly made up from the left-overs.

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


CHAPTER II

STANDARDS FOR JUDGING MEALS

[Pg 8] Provided the principles of good nutrition have not been violated, the main basis for judging any meal is palatability. Palatability depends upon appearance and quality. Appearance in turn depends upon quantity, color, form and service upon the plate. Quality is determined by odor, flavor, temperature, texture and consistency. Reduced to outline form, the elements of palatability are:

        quantity
color
form
neatness
arrangement
    appearance
Palatability        
  quality   odor
temperature
flavor
texture
consistency
     

Commercially and aesthetically it is unwise to make servings too large. Every one has had the experience of being served with more food than can be eaten with relish and without waste. The effect is to surfeit the appetite and to limit the variety which a patron may have, unless he is able financially to order the variety; in which case he is obliged to leave some food uneaten. In any institution which serves à la carte, it is better to adjust portions and prices to the end that the patron [Pg 9] may have some variety in his meal without prohibitive expense.

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

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

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

Odor and temperature are important factors in quality. It would seem superfluous to say that hot things must be served hot and cold things [Pg 10] must be served cold, yet in serving large numbers the strict observance of these rules is one of the difficult problems to be solved. It can be solved, however, with efficient equipment properly arranged, a carefully thought out organization of service and unceasing care.

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

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

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

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


CHAPTER III

TYPES OF MENUS

CAFETERIA MENUS

[Pg 11] Though it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafeterias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal. Furthermore too much variety makes for sameness from day to day. In all cafeterias where the same group is served each day, and where there is little or no competition, a simpler menu may be used. The following menu outline is suggested for use in the average cafeteria.

A Standard Form for Cafeteria Menu

1 soup
2 meats
(1 meat substitute)
1 kind of potatoes
2-3 vegetables
1-2 hot breads
1-2 sandwiches
2-3 salads
2-3 relishes
6-8 desserts
4 beverages

Meats

One inexpensive meat should be served in each meal.

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

Two kinds of beef or pork or two kinds of any other variety of meat should not be served in the same meal. [Pg 12]

Potatoes

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

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

Vegetables

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

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

Breads

Raised breads and quick breads give a good variety.

Salads

There should be at least one inexpensive salad.

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

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

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

Desserts

Variety in desserts includes:

Fruit in some form.
A pudding with a dough or bread foundation.
Two cold puddings.
One kind of ice cream.
One kind of cake.
One kind of pie. [Pg 13]

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

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

Beverages

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

Thirty Days' Menus for a Cafeteria

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

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

The menus are intended to serve as a foundation to which may be added new dishes and seasonable fruits and vegetables, a suggestive list of which is given elsewhere (see pages 57-59). From these foundation menus may be eliminated such dishes as are unpopular or out of season, or which for any reason it is impractical to serve. Commercial cafeterias may find it necessary to add other choices to these menus. Very small [Pg 14] cafeterias may offer fewer choices. The majority of establishments, however, will find this variety ample, the idea being to serve the maximum variety within the week rather than within the day or meal.

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

CAFETERIA MENUS

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

TEA-ROOM MENUS

The tea-room menu is characterized by daintiness and excellence in food, garnish and service. Large tea rooms serve a variety such as is found in large [Pg 37] hotels, with practically no changes in their menus from day to day. They are open to the same criticism as are the cafeterias that serve everything in the market at every meal, and so make their menu monotonous. Smaller tea rooms offer limited choices,--soups, relishes, hot dishes, vegetables, salads, breads and beverages. To add choices to a menu beyond the number which will satisfy the patrons is not economy. The longer the menu list, the more labor, equipment, food wastage and spoilage. Therefore the tea-room menu list should be as simple as is consistent with the demands of those to be served. The menus shown below are of the type which are changed from day to day. The first is a very good example of this type, embodying a moderate degree of choice. It is suitable for a tea room serving perhaps six hundred or more people daily.

Luncheon[1]

Iced Fruit Cocktail
Tuna Fish Cocktail
Celery Hearts
Iced Grape Fruit
Oyster Cocktail
Grape Fruit & Mint Cocktail
Button Radishes
Olives

Soup

Vegetable Soup
Lamb Broth & Rice
Oyster Stew
Cream of Corn Soup
Chicken & Tomato Puree

Meats, Fish, Etc.

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

Roast Chicken, Dressing, Mashed Potatoes and Gravy
Creamed Sweetbreads on Toast with French Fried Potatoes
Chicken Baked with Noodles in Casserole and Toasted Bran Muffins
Fried Oysters with Chili Sauce and Baked Potato
Broiled Tenderloin Steak with Sweet Potatoes Southern Style
Breaded Veal with Browned Potatoes and Gravy
Broiled White Fish with Lyonnaise Potatoes
Cheese Omelet with Toasted Rolls and Preserves
Rice and Salmon Box with Mexican Slaw
Assorted Hot Vegetable Dinner

Vegetables [Pg 38]

Apple Fritters
Buttered Asparagus on Toast
Fresh Spinach & Egg
Candied Sweet Potatoes
Baby Garden Beets
Buttered or Creamed Peas
Sautéd Egg Plant
Home Baked Beans

Breads

Hot Biscuits with Orange Marmalade
Bran Muffins
Toasted English Muffins
Nut Bread
Toasted Cheese Rolls
Rye Bread & Swiss Cheese Sandwich
French Bread
Hot Home Made Rolls
Hot Corn Bread

Salads

Combination Salad
Sweetbread Salad
Shrimp Salad
Club Salad
Chicken Stuffed Paradise Peppers
Tomato Stuffed with Cottage Cheese & Almonds
Chicken Salad
Tuna Fish Salad
Sliced Tomato & Cheese Ball Salad
Head Lettuce and Roquefort Cheese Dressing
Pineapple, Prune and Neufchatel Cheese Salad
Grape Fruit & Orange Salad
Cream Slaw
Waldorf Salad
California Fruit and Nut Salad
Fruit Salad
Banana and Walnut Salad
Shredded Lettuce and Egg Salad
Head Lettuce with Thousand Island Dressing
Stuffed Egg Salad with Thousand Island Dressing
Lazarus Vegetable Salad

Frozen Desserts, Pastry, Etc.

Fresh Strawberries and Cream
Black Walnut Loaf Cake
Lemon Pie
Red Raspberry Roll with Cream
Almond Macaroons
Apple Pie à la Mode
Fresh Apple Pie with Cheese
Coffee Parfait
Chocolate Ice Cream
Charlotte Russe
Prune Whip with Cream
Cherry Parfait
Bittersweet Chocolate Parfait
Chocolate Meringue with Vanilla Ice Cream Center
Apricot & Almond Parfait
Chocolate Almond Parfait
Butter Scotch Meringue
Hot Fudge Sundae Steamed Fruit Pudding with Hard Sauce
Chocolate Mint Parfait
Vanilla Ice Cream
Black Walnut Frozen Cream
French Cake
Bittersweet Chocolate Meringue
Chocolate Luxurro Dessert
Vanilla Ice Cream with Swiss Chocolate Sauce
Date & Nut Parfait
Baked Apple & Whipped Cream
Apricot à la Mode

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

Less choice is shown in the following menus which would be suitable to a tea room serving from two hundred to six hundred daily. [Pg 39]

TEA-ROOM MENU[2]

Celery
Olives
Radishes
Green onions
Fruit cocktail
Spiced figs


Tomato bouillon in cup
Tureen For two

Barley soup in cup
Tureen For two


White fish broiled to order


Spring chicken, country style, jelly
Broiled lamb chops, peas
Roast leg of veal, dressing
Fresh mushrooms on toast
Boiled beef, horse radish sauce


Boiled rice and cream
Asparagus on toast
Candied sweet potatoes
Buttered new beets


Head lettuce, vinaigrette dressing
Waldorf salad
Fresh fruit salad, mayonnaise dressing
Combination vegetable salad, French dressing


Cinnamon rolls
Parker House rolls
Nut bread
Corn bread Maple syrup


Vanilla ice cream Wintergreen sherbet
Baked apples, whipped cream
Apple pie Red raspberry pie Whipped cream
Grapefruit half; whole
Strawberry shortcake, whipped cream
Ice cream sandwich, hot chocolate sauce
Banana custard, whipped cream
Fresh cake Whipped cream
Pineapple Bavarian cream, whipped cream
Coffee or tea

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

[Pg 40] Still less choice is offered in the menus printed below, yet they are entirely satisfactory for a very small tea room serving not more than one hundred daily.

Tea-Room Menus

Relishes
Salted Almonds
Celery Hearts

Soup
Bouillon with Wafers

Ready to Serve
Lambs Chops and Peas
Creamed Fresh Mushrooms on Toast

Vegetables
French Fried Potatoes
Scalloped Cauliflower

Salads
Tea-room Special Salad
Head Lettuce Salad with Thousand Island Dressing
Frozen Fruit Salad

Sandwiches
Club Sandwiches
Olive Sandwiches

Breads
Hot Cinnamon Rolls
Bread and Butter

Desserts
Baked Alaska
Baked Apples
Orange Bavarian
Wellesley Fudge Cake

Beverages
Coffee: per cup for one
per pot for one
per pot for two
Tea: per pot for one
per pot for two
Chocolate per cup


Relishes
Celery Hearts and Stuffed Olives
Salted Almonds

Cocktail
Oyster Cocktail

Ready to Serve
Fillet of Sole, Tartare Sauce
Omelet with Jelly

Vegetables
Potatoes in Half Shell
Brussels Sprouts, Buttered

Salads
Chicken Salad
Head Lettuce Salad with Thousand Island Dressing
Fruit Salad

Sandwiches
Cream Cheese Sandwiches
Ham and Olive Sandwiches

Breads
Hot Biscuits and Honey
Assorted Breads and Butter

Desserts
Chocolate Meringue Pudding
Maple Mousse
Lady Baltimore Cake

Beverages
Coffee: per cup for one
per pot for one
per pot for two
Tea: per pot for one
per pot for two
Chocolate per cup [Pg 41]


Relishes
Stuffed Olives
Fresh Shallots
Raspberry Jam

Soup
Cream of Corn Soup

Ready to Serve
Broiled Tenderloin of Pork
Corned Beef Hash with Poached Egg and Tartare Sauce

Vegetables
Sweet Potato Croquettes
Artichokes with Drawn Butter Sauce
Boston Baked Beans and Brown Bread

Salads
Stuffed Tomato
Head Lettuce with Thousand Island Dressing
Asparagus and Cold Chicken Mousse

Sandwiches
Date and Nut Sandwiches
Hot Roast Beef Sandwiches

Breads
Cranberry Muffins
Assorted Bread and Butter

Desserts
Banana Cream Cake
Individual Pumpkin Pies
Ice Cream with Hot Maple Fudge Pecan Sauce
Baked Prune Whip

Beverages
Coffee: per cup for one
per pot for one
per pot for two
Tea: per pot for one
per pot for two
Chocolate per cup


Relishes
Honey in Glasses
Queen Olives
Raspberry Jam

Soup
Consommé with Vegetables

Ready to Serve
Chicken à la King in Bread Cases
Meat Rosettes

Vegetables
Scalloped Sweet Potatoes with Apples
Fried Oyster Plant

Salads
Lobster Salad
Head Lettuce Salad with Thousand Island Dressing
Delicious Fruit Salad

Sandwiches
Toasted Cheese Sandwiches
Cold Sliced Tongue Sandwiches

Breads
Date Muffins
Assorted Breads and Butter
Bread and Butter Folds

Desserts
Individual Orange Pies
Baked Alaska
Wellesley Fudge Cake
Baked Custards with Maple Sauce

Beverages
Coffee: per cup for one
per pot for one
per pot for two
Tea: per pot for one
per pot for two
Chocolate per cup

CHAPTER IV

SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING

LIST OF FOODS [Pg 42]

Soups

Cream soups
Cream of corn
Cream of pea
Cream of tomato
Cream of asparagus
Cream of celery
Cream of potato
Cream of browned onion
Cream of navy bean
Cream of lima bean
Cream of peanut butter
Cream of spinach
Oyster stew
___________________
___________________
___________________
___________________

Stock soups
Consommé
Bouillon
Tomato bouillon
Vegetable soup
Creole soup
Mutton broth
Rice tomato soup
Chicken soup with rice
Chicken soup with noodles
Vermicelli
Clear tomato
___________________
___________________
___________________
___________________

Meats

Beef
Rib roast
Pot roast
Hot roast beef sandwiches
Beef à la mode
Swiss steak
Steaks, tenderloin and sirloin
Hungarian goulash
Beef loaf
Hamburg balls
[Pg 43] Creamed dried beef on toast
Short ribs and browned potatoes
Corned beef hash; with poached eggs
Meat pie
Meat stew with vegetables
Meat stew with dumplings
Meat croquettes
Corned beef and cabbage
Beef heart and dressing
Mock duck
___________________
___________________

Pork
Roast pork
Roast pork and dressing
Roast pork and apple sauce
Pork chops
Pork chops with dressing
Baked ham
Ham baked in milk
Broiled ham
Ham and eggs
Sausages
Bacon and eggs
Broiled pork tenderloin
Frankfurts
Spare ribs and sauerkraut
Spare ribs and dressing
___________________
___________________
___________________
___________________

Lamb and mutton
Roast lamb and gravy
Roast lamb and mint sauce
Lamb stew with vegetables
Lamb chops
Roast mutton
Mutton chops
Mutton stew
___________________
___________________

Veal
Roast veal and dressing
Breaded veal
Veal loaf
Calves liver and bacon
Veal stew, plain; with vegetables; with peas
Veal birds
Breaded veal heart
Veal rosettes
[Pg 44] Veal croquettes
Scalloped veal with rice
Veal hearts en casserole
___________________
___________________
___________________
___________________

Chicken
Roast chicken
Chicken fricassee
Chicken giblets with rice
Chicken and biscuit
Creamed chicken, with biscuits; on toast; in bread cases; in timbales
Chicken pie, white and dark meat; all white meat
Chicken à la King
Chicken croquettes
Hot chicken sandwich
___________________
___________________
___________________
___________________

Fish

Salmon
Fresh salmon, Steamed; baked
Fresh salmon fried in steaks
Canned salmon in loaf
Scalloped salmon
Creamed salmon on toast
Salmon with lemon
Salmon croquettes

Whitefish
Steamed; baked; planked; with dressing

Trout
Baked; fried

Codfish
Creamed, on plain boiled potatoes
Codfish balls

Halibut
Steamed; fried; baked
Scalloped fish
Fish cakes
___________________
___________________
___________________
___________________

Oysters

Scalloped
Creamed oysters on toast
Fried
Oyster cocktail
Oyster stew
[Pg 45] ___________________

Eggs

Fried with ham with bacon
Egg croquettes
Egg cutlets
Scrambled eggs with
minced ham
with bacon
with marmalade
with jelly
Poached eggs; on toast
Baked eggs in ramekin;
in potato nest
Steamed eggs
Creamed eggs on toast
___________________
___________________
___________________
___________________

Cheese Dishes

Cheese fondue
Cheese soufflé
Rice and cheese
Macaroni and cheese
Hominy and cheese
Spaghetti and cheese
Creamed cheese
Cottage cheese loaf with nuts and green peppers
Cottage cheese croquettes with white sauce

Meat Substitutes

Turkish pilaf
Rice and nut loaf
Spanish rice
Peanut and rice loaf
Lentil loaf
Rice croquettes
Spaghetti and tomatoes
Spaghetti and tomatoes with bacon
___________________
___________________
___________________
___________________

Miscellaneous Meat Dishes

Hash
Croquettes
Tongue
Heart
Frankfurts Brains, fried with scrambled eggs
Sweetbreads
___________________
___________________
___________________
___________________

Vegetables

Potatoes
Baked
Mashed
Scalloped
Creamed
[Pg 46] American fried
Browned
Lyonnaise
Parsley buttered potatoes
Stuffed baked potatoes
Potato chips
Riced potatoes
Potato croquettes
Potato cakes
Potato cones
Potato puff
Plain boiled potatoes
Diced browned potatoes
Potatoes au gratin
Sweet potatoes, boiled
Baked
Fried
Scalloped with apples
Sweet potato croquettes
___________________
___________________
___________________

Beans
String beans
String beans creamed
Wax beans
Boiled navy beans
Baked navy beans
Green lima beans
Dried lima beans, boiled
Baked lima beans
Kidney beans
Succotash
___________________
___________________
___________________
___________________

Celery
Creamed
Relish
___________________
___________________
___________________

Asparagus
Buttered asparagus on toast
Creamed
Creamed asparagus on toast

Corn
Corn with green and red peppers
Corn on cob
Corn pudding
Succotash
Scalloped corn
Corn fritters
___________________
___________________
___________________
___________________ [Pg 47]

Cabbage
Creamed
Scalloped
Scalloped cabbage au gratin
Fried
Boiled
Sauerkraut
Hot slaw
___________________
___________________
___________________

Carrots
Buttered, diced
Creamed
Buttered carrots and peas
Creamed carrots and peas
___________________
___________________
___________________

Cauliflower
Creamed
Scalloped cauliflower in ramekins; au gratin
___________________
___________________

Beets
Buttered
Beets in vinegar sauce
Pickled beets
___________________
___________________

Eggplant
Fried
___________________
___________________

Hominy
Fried
Creamed
Scalloped
___________________
___________________
___________________

Onions
Buttered
Creamed
Scalloped
Fried
___________________
___________________
___________________

Macaroni
Macaroni and tomatoes
Macaroni croquettes
___________________
___________________
___________________

Spaghetti
Spaghetti and tomatoes
Spaghetti croquettes
Spaghetti and tomatoes with bacon
___________________
___________________

Peas
Buttered
[Pg 48] Buttered peas and carrots
Creamed
Creamed peas and carrots
___________________
___________________
___________________

Peppers
Stuffed with corn
Stuffed with meat
___________________
___________________
___________________

Rice
Rice with gravy, southern style
Rice with cream
Rice croquettes
___________________
___________________

Parsnips
Fried
___________________
___________________
___________________

Spinach
Spinach and lemon
Spinach and egg
___________________
___________________

Squash
Baked
Mashed
___________________
___________________

Turnips
Creamed
Buttered, diced
Mashed
___________________
___________________

Rutabagas
Mashed
Creamed
Buttered
___________________

Tomatoes
Stewed
Stewed tomatoes with bread
Scalloped
Baked
Stuffed
___________________
___________________
___________________

Breads

Quick breads
White muffins
Graham muffins
Bran muffins
Corn meal muffins
Date muffins
Rice muffins
Crumb muffins
[Pg 49] Blueberry muffins
Bacon muffins
Cranberry muffins
Corn bread
Brown bread
Baking-powder biscuit
Baking-powder biscuit cinnamon rolls, with frosting
Baking-powder nut bread
Baking-powder nut and raisin bread
Baking-powder brown bread
___________________
___________________
___________________
___________________
___________________

Yeast breads
White bread
Graham bread
Oatmeal bread
Raisin bread
Nut bread
Coffee cake
___________________
___________________
___________________
___________________
___________________

Rolls
Cottage rolls
Parker House rolls
Clover-leaf rolls
Cinnamon rolls
Raised muffins
Hot cross buns
___________________
___________________
___________________
___________________

Sandwiches

Lettuce
Olive
Olive and egg
Celery
Celery and chicken
Chicken
Ham
Peanut
Fig and nut
Cheese
Cheese and pimento
Meat
Ham sliced
Ham minced
Meat minced
Fig and date
Raisin and nut
Cucumber
Parsley butter
Egg
Tomato and cucumber
Green pepper
[Pg 50] Club
Toasted cheese
___________________
___________________
___________________
___________________
___________________

Salads

Vegetable salads
Asparagus
Cabbage
Cabbage salad with nuts
Cabbage salad with pickles and green peppers
Cabbage and ham
Cabbage and salmon
Cabbage and tuna fish
Cabbage and shrimp
Cabbage and pineapple
Celery and apple
Stuffed celery
Tomato salad
Whole, stuffed
Half
Sliced
Tomato and cucumber
Spring salad (head lettuce, tomato, onion, radishes, peppers, cucumber)
String bean
Kidney bean
Spinach mounded with sliced egg
Head lettuce with mayonnaise
Head lettuce with French dressing
Head lettuce with Thousand Island dressing
Lettuce shredded with egg
Deviled eggs
Potato
Cucumber
Sliced cucumbers in vinegar
Combination
Vegetable salad, peas, celery, beets
Perfection
Sliced onions in vinegar
Egg, cheese and pickle
Tomato aspic
Tomato and celery
Celery, peas and nuts
Cabbage, celery, meat, pimento
[Pg 51] Celery and beet
Mashed potato
Bean and beet
Sliced Bermuda onion
Squares of New York cheese on lettuce
Carrot and raisin
___________________
___________________
___________________
___________________
___________________

Fruit salads
Orange, grapefruit and pineapple
Waldorf
Apple, banana and date
White grape, apple and nut
Orange and nut
Apple and pineapple
Pear
Pineapple and celery
Pineapple and nut
Date and cottage cheese
Prune and cottage cheese
Pineapple and grated cheese
Argyle
Banana
Prune and peanut butter
Grapefruit
Fruit salad with ginger ale
Banana, peanut and carrot

Fish and meat salads
Salmon and celery
Sardine
Tuna fish
Shrimp
Lobster
Chicken
___________________
___________________
___________________
___________________

Cottage cheese salads
Molded and sliced with celery
Molded and sliced with green peppers and nuts
Balls rolled in nuts
___________________
___________________
___________________
___________________

Desserts

Hot puddings
Rice and raisins with hard sauce
Rice and raisins with cream
[Pg 52] Rice custard
Chocolate rice pudding
Baked rice pudding
Lemon rice pudding
Rice compote with peaches
with raspberries
with prunes
Baked tapioca custard with meringue
Apple tapioca
Prune pudding
Indian pudding
Bread pudding
Chocolate bread pudding
Cottage pudding
Grapenut pudding
Apple fritters
Corn fritters
Banana fritters
Pineapple fritters
Orange fritters
Plain fritters
Apple dumplings
Apple batter pudding
Brown Betty with lemon sauce
Steamed suet pudding
Steamed cherry pudding
Steamed date pudding
Steamed carrot pudding
Prunecot shortcake
Peach shortcake
Orange shortcake
Strawberry shortcake
Peach cobbler
Apricot cobbler
Cherry cobbler
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________

Cold puddings
Baked custard
Caramel custard
Maple nut mold, custard sauce
Chocolate blanc mange
Tapioca cream
Raspberry tapioca
Caramel tapioca
Pineapple tapioca
Apple tapioca
[Pg 53] Fruit whips
Strawberry
Prune
Apricot
Plum
Caramel Bavarian cream
Cornstarch pudding with chocolate sauce
with berry sauce
with custard sauce
Fig tapioca
Fruit cocktail
Charlotte russe
Floating island
Orange custard
Fruit gelatin
Norwegian prune pudding
Pineapple pudding
Rice Bavarian pudding
Rhubarb tapioca
Snow pudding
Raisin tapioca
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________

Fruits

Sauces
Prunes
Apricots
Cranberry
Rhubarb
Apple
Stewed figs
Baked apples
Cherries
White
Red
Oranges
whole
sliced
Bananas
Dates with whipped cream
Grapefruit
Pears
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________

Ice Creams

Orange parfait
Mousse

Maple
Pineapple
[Pg 54] Vanilla nut
___________________
___________________
___________________
___________________
___________________
___________________

Sherbets
Lemon
Orange
___________________
___________________
___________________
___________________
___________________
___________________

Ice cream
Vanilla
Strawberry
Chocolate
Maple
Macaroon
Greengage
Peach
Tutti Frutti
___________________
___________________
___________________
___________________
___________________
___________________

Ices

Orange
Lemon
Strawberry
Apricot
Pineapple
Grape
___________________
___________________
___________________
___________________
___________________
___________________

Cakes

Yellow or white cake
with vanilla frosting
with fig frosting
with raisin frosting
with cocoanut frosting
with maple frosting
with nut frosting
with orange frosting
with chocolate frosting
with nut and raisin frosting
with pineapple frosting
with date frosting
with maraschino cherry frosting
Chocolate cake
Lady Baltimore cake
Lord Baltimore cake
[Pg 55] Fudge cake
Apple-sauce cake
Gingerbread
with whipped cream
with chocolate frosting
Sponge cake with frosting
Sponge cake with whipped cream
Lemon filled layer cake
Individual cakes
Spice cake
Banana cake with meringue
Marble cake
Sunshine cake
Angel food cake
Strawberry cake (white cake, with sliced strawberries in the frosting)
French pastries
Martha Washington pie
Cream puffs with vanilla custard filling
with chocolate custard filling
with whipped cream
Tarts
Lemon
Orange
Marguerites
Cookies
Fruit
Sugar
Spice
Oatmeal
___________________
___________________
___________________
___________________
___________________
Doughnuts
Plain
Raised
Jelly roll with jelly filling
with chocolate custard filling
with vanilla custard filling
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________

Pies

Two-crust
Canned apple
Fresh apple
Cranberry pie, latticed
[Pg 56] Cranberry and raisin
Blueberry
Apricot (dried)
Red raspberry
Black raspberry
Blackberry
Loganberry
Gooseberry
Gooseberry and raisin
Cherry
Mince
Rhubarb
Peach
Raisin
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________

One-crust
Lemon
Banana cream
Custard
Pumpkin
Chocolate
Butterscotch
Apricot cream
Pineapple
Cream
Cocoanut cream
Sour cream
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________

Beverages

Coffee
Tea
Green
Black
Iced
Chocolate
with whipped cream
with marshmallows
Cocoa
Hot
Iced
Milk
Buttermilk
Lemonade
Lemonade and orangeade
Orange juice
Ginger-ale lemonade with mint
Fruit punch
Spiced grapejuice

SEASONAL CHART OF FOODS

(Spaces are left for additions) [Pg 57]

 WinterSpringSummerFall
Soups

Celery

Oyster stew

 

 

 

Fresh asparagus

Celery

Oyster stew

Meats

Sausage

Spare ribs

Fried rabbit

Turkey

Goose

Duck

 

 

 

 

Lamb

Lamb

Sausage

Spare ribs

Fried rabbit

Turkey

Goose

Duck

Meat Substitutes Mushrooms

Stuffed peppers

Mushrooms

 

 

 

 

 

Fish

Oysters
creamed
scalloped
fried
cocktail

Oysters
creamed
scalloped
fried
cocktail

 

 

 

 

 

Vegetables

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

Cauliflower
creamed
buttered
scalloped

Hubbard squash
baked
mashed

Parsnips

Brussels sprouts

 

 

 

 

 

New potatoes
buttered
with parsley
creamed

Asparagus
buttered
creamed

 

 

 

 

 

String beans

Lima beans

Fresh peas

Corn on cob

Eggplant

Summer squash

Tomatoes

Sweet potatoes
baked
boiled
browned
glazed
mashed
fried
scalloped with apples

Hubbard squash
baked
mashed

Tomatoes

Parsnips

Eggplant

Brussels sprouts

Celery creamed

Salads

Grapefruit

Fresh asparagus

Cucumber

Fresh young onion

Radishes

Watercress

 

 

 

 

 

Cucumber

Fresh young onion

Radishes

Tomato

Stuffed celery

Cucumbers

Tomato

Grapefruit

Breads

Cranberry muffins

Hot cross buns

Blueberry muffins

Cranberry muffins

 

 

 

 

 

 

Deserts

Mince pie

Pumpkin pie

Cranberry pie
jelly
sauce

Grapefruit [Pg 59]

 

 

 

 

Cranberry and raisin pie

Raisin pie

Baked rhubarb

Rhubarb tapioca

Strawberry shortcake

Fresh pineapple sauce

Fresh strawberries

 

 

Rhubarb pie

Rhubarb and raisin pie

Blueberries

Raspberries

 

 

Fresh apple sauce

Fresh apricots

Fresh peaches

Fresh plums

Concord grapes

Cantaloupe

Watermelon

Mince pie

Pumpkin pie

Cranberry pie
jelly
sauce

Grapefruit

Fresh pears

Baked pears

Fresh apricots

Fresh peaches

Fresh plums

Concord grapes

Tokay grapes

Cantaloupe

 

 

Watermelon

Cranberry and raisin pie

Beverages

Hot cocoa

Hot chocolate

Lemonade

Lemonade with fresh mint

Iced cocoa

Iced chocolate

Iced coffee

Lemonade

Lemonade with fresh mint

Iced tea

Iced cocoa

Iced chocolate

Iced coffee

 

 

 

 

 

 

Breakfast dishes

Buckwheat cakes with sausage

Fried hominy cakes

 

 

 

 

 

Buckwheat cakes with sausage

POPULAR FOOD COMBINATIONS

Since it is customary to plan the menu, using the meat as a basis, and since custom and good usage make certain combinations popular, a list of such combinations is given below with the idea that others may be added as desired. [Pg 60]

SUGGESTIVE AND POPULAR FOOD COMBINATIONS

Kind of MeatVegetable CombinationSalad, Sauce and Bread CombinationDessert Combination
Beef

Potatoes-Irish
(prepared in any form)

Cauliflower

Beets

Salsify

Tomatoes

Mushrooms

Corn

Beef, corned

Cabbage

Boiled potatoes

Cauliflower

Brussels sprouts

Cabbage slaw

Perfection salad with mayonnaise

Tartare sauce

Chicken

Sweet potatoes

Squash

Celery

Onions

Asparagus

Peas

Green corn

Mushrooms

Rice

Head lettuce

Tomato

Cucumber

Asparagus

Fruit

Cranberry muffins

Beaten biscuit

Hot biscuit

Cranberry sauce

Fish

Tomatoes

Onions

French fried potatoes

Creamed potatoes

Browned potatoes

Spinach with lemon

Stuffed peppers

Tartare sauce

Hollandaise sauce

Egg sauce

Lemon sauce

Tomato sauce

Vegetable salads (of all kinds)

Perfection salad

Cucumber sauce

Lemon pie

Fruit gelatin

Fruit cocktail

Lemon rice pudding

Fruit tapiocas

Baked rhubarb

Pineapple pudding

Ham

Potatoes
Creamed
Browned
Parsley buttered
Baked

Sweet potatoes
Baked
Glazed
Fried
Mashed

Carrots

Hominy

Rice [Pg 61]

Beans
Lima, baked
Navy, baked
String

Spinach

Corn

Cabbage

Brussels sprouts

Cauliflower

Potato salad

Cabbage slaw

All vegetable combination salads

Spinach salad

Head lettuce

Apple salad

Mustard sauce

Steamed brown bread

Corn muffins

Corn bread

Hot biscuit

Pumpkin pie

Indian pudding

Apple pie

Baked apples

Apple fritters

Apple sauce

Apple dumpling

Apple tapioca

Baked custard

Ginger cake

Lamb and mutton

Potatoes
Mashed
Browned
Parsley buttered (with chops)

Peas

Carrots

Asparagus

Tomatoes

 

 

 

 

 

Sauces
Mint
Caper
Red currant jelly

Pork
(See Ham)

Tomatoes

Parsnips

Cranberry sauce

Acid desserts

Veal

Potatoes
Mashed
Browned
Creamed
(with breaded veal)

Sweet potatoes
(in any form)

Celery

Cauliflower

Cabbage

Brussels sprouts

String beans

Tomatoes

Peas

All vegetable salads

All fruit salads

Hot breads or rolls

WAYS OF USING LEFT-OVER FOODS

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

Croquettes

Scalloped meat with rice or or potato

Shepherd's pie

Ham with scrambled eggs

Ham fondue or omelet

Hash

Hash with poached eggs

Meat pie (biscuit)

Meat pie with dressing

Meat balls rolled in cooked rice

Minced meat on toast

Mincemeat for pie

Minced meat in ramekins

Stews

Stuffed peppers

Stuffed tomato

Meat bones cooked for stock

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

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

Potatoes, used same as rice

All creamed vegetables can be scalloped or used in soup

 

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

Blanc manges

Brown Betty

Cocktail

Cobbler

Scalloped fruit

Gelatin

Mince pie filling

Fruit salads

Sherbets and ices

Tapiocas

Whips

Bread puddings

Brown bread

Brown Betty

Crumb pancakes

Crumb cookies

Crumb muffins

Dressing

Scalloped fruit

Fondues

Meat loaf

Hamburg balls

Stewed tomatoes

Dairy
Sour milk
cakes
corn bread
gingerbread
muffins
pancakes
Sour cream
butter
corn bread
spice cake
salad dressing
Cheese
bean loaf
cottage cheese loaf
cottage cheese croquettes
rice and cheese
Salads
soufflés
fondues
Eggs, broken
dipping mixture
cakes
custards
croquettes
salad dressing

Garnishes

Clever use of garnishes will do a great deal to make servings attractive, to develop surprise and stimulate appetite. [Pg 63]

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

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

Wafers, cheese and plain
Croutons
Olives
Radishes
Celery hearts
Whipped cream (on cream soups)

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

In general
Parsley
Watercress, in season
Mixed pickles

For steaks
Lemons cut in fancy shapes
Sautéd mushrooms
Potato roses
Stuffed tomatoes
Stuffed peppers
Grilled and buttered Brussels sprouts

For fish
Lemons, in slices and cut in fancy shapes
Cucumber baskets, filled with dressing
Parsley
Watercress
[Pg 64] Clam shells, stuffed with clams and mushrooms
Mushrooms, sautéd
Potatoes, cut in fancy shapes, such as shoe strings or lattice, and fried in deep fat

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

For chicken salad
Hard-cooked eggs, sliced or cut in eighths
Lemons, sliced
Pickles
Paprika
Parsley
Capers
Olives
Head lettuce cups

For fish salad
Pickles
Olives
Lemons, cut in fancy shapes
Cucumber baskets holding extra salad dressing
Paprika
Parsley

For fruit salad
Tiny cheese balls
Cheese balls rolled in chopped nuts
Tiny sandwiches
Olives
green
ripe
stuffed
Cheese straws in fancy shapes

Very often where sandwiches are ordered they will serve as the main dish of the luncheon meal. They [Pg 65] should be made as appetizing as possible by the use of suitable garnishes.

Pickles
Olives
Cheese balls
Parsley
Watercress
Attractive paper or plain linen doilies
Nut meats

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


CHAPTER V

FORMS

THE IMPORTANCE AND USE OF FORMS

[Pg 66] Printed forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable. Forms such as the party engagement blanks, shown elsewhere, and the meat order blank and menu blanks below tend to a desirable standardization. Since meat orders for the week are usually made out first and the menus planned around the meats, a form similar to the one shown below, with adaptations for the particular institution, may be helpful.

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

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

MEAT ORDER

Week Beginning December 6, 1920.

Where University Cafeteria
Deliver Amount Cuts Specifications Cost Use
Mon. A.M. 30 lb.

beef shoulder clod

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

Best grade, cut 36 slices to lb.

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

1-inch cubes, no bones, no gristle

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

short ribs of beef

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

chickens, 4 to 5 lbs. each

to arrive frozen

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

round, cut thin for rolling

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

standard selects, 80 to qt

.70 per qt.

Wed. night
P.M. 50 lb.

beef, round steak

1 inch thick

.13½ Thurs. noon
Thurs. A.M. 2 hams

14 to 16 lb. each

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

veal roast

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

standard selects, 80 to qt.

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

rib roast of beef

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

cut 4 to lb.

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

veal hearts

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

MENU FORM
MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS

Date DateDate
BreakfastBreakfastBreakfast

 

 

 

 

FruitsFruitsFruits
Cereals [Pg 68] CerealsCereals

 

 

 

 

 

 

Hot DishesHot DishesHot Dishes

 

 

 

 

LunchLunchLunch
SoupSoupSoup

 

 

 

 

MeatsMeatsMeats

 

 

 

 

VegetablesVegetablesVegetables

 

 

 

 

Salads [Pg 69] SaladsSalads

 

 

 

 

BreadsBreadsBreads

 

 

 

 

DessertsDessertsDesserts

 

 

 

 

DinnerDinnerDinner
SoupSoupSoup

 

 

 

 

MeatsMeatsMeats

 

 

 

 

VegetablesVegetablesVegetables

 

 

 

 

SaladsSaladsSalads

 

 

 

 

BreadsBreadsBreads

 

 

 

 

DessertsDessertsDesserts

 

 

 

 

AN OUTLINE FORM FOR SPECIAL DINNERS

[Pg 70] The efficiency of an organization is judged by the degree of routine which each phase of the work assumes. In most institutions the serving of special dinners is quite apart from the ordinary routine of business. If this service is to be handled simply and efficiently, all of its various steps must be listed and taken up in an orderly fashion with the end in view of perfecting an emergency organization as efficient as that which regulates the daily tasks.

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

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

I. Fill in, in duplicate, the printed blank

DINNER ENGAGEMENTS

Date ___________________ Day of week _______________________
Time ___________________
Engagement made by ___________________Phone ___________________
Organization or Club ___________________
Price ___________________Probable Number ___________________
Room desired ____________ Flowers ___________________________
Style of service:
Cafeteria service ____
Table service ____
Tables set and served by guests ____
Date Guaranteed Number is to be reported ___________________ [Pg 71]
Leeway granted (either way) on guaranteed number
On 25-40   2 plates, more or less
50-604 plates, more or less
75-1006 plates, more or less
125-1758 plates, more or less
200 up10 plates, more or less

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

II. Plan the menu. If desired, the above form may include space for writing in the menu, in order that both parties may have a clear understanding of just what is to be served III. Make out order list
  1. For food
  2. For dish rental (if necessary)
  3. For printing (if necessary)
  4. For flowers or other decorations
IV. Employment of help
  1. Rescheduling the regular help
  2. Overtime for the regular help
  3. Hiring of additional help
V. Division of the work
  1. Directions to cooks
    1. Copy of the menu
    2. Recipes and amounts to be prepared
  2. Service of the food
    1. In the kitchen
      1. Instructions for counting out and arrangement of utensils for the service of the food
      2. Organization of each serving center, where the number served is so large that more than one center is necessary
      3. Assignment of special duties to workers at the serving center
      4. A drawing or serving of a sample plate showing arrangement of food on the plate
    2. In the dining room
      1. Directions to the head waitress and waitresses
        1. List of dishes to be counted out and carried to serving center, warming ovens or refrigerators
        2. Directions for setting the tables. A cover may be set or a sketch made to show the proper arrangement of the silver, napkin and the glass
        3. Decoration of the tables
        4. Arrangement of the serving tables
        5. A copy of the menu
        6. Specific instructions for serving food to the guests
VI. Records [Pg 72]
  1. Cost of the food
    1. 1. Cost of food should be figured on basis of recipes and quantities used, and listed according to the order in which the food appears in the meal
    2. 2. Left-overs listed
    3. 3. Approximate value of left-overs as listed
    4. 4. Net food cost is total food cost less the value of usable left-overs
  2. Cost of labor
    1. Time spent by regular employees
    2. Overtime spent by regular employees
    3. Extra labor employed for occasion
    4. Total labor cost
  3. Overhead cost
    1. Flowers or other decorations
    2. Printing of menu cards or place cards
    3. Favors if supplied
    4. Dish rental and breakage
    5. Estimated heat, light, fuel, laundry and other overhead
  4. Summary
    1. Total cost
      1. food
      2. labor
      3. overhead
    2. Total receipts
    3. Profit or loss
  5. Number served
  6. Per capita cost

CHAPTER VI

RECIPES

[Pg 73] In the pages that follow are some two hundred recipes for use in institutions. It will be noted that throughout these recipes, measures are used rather than weights. This for two main reasons. First, cooks, except for highly trained professionals, use measures more easily and with greater success than weights. Second, most institutions cannot afford an adequate number of accurate scales; and scales that are not accurate are worse than useless. Measures, on the other hand, are inexpensive and always available. It may be said that because of the amounts and the size of the measures used in large quantity cookery there is not the degree of inaccuracy which is found in measuring small quantities.

It is hoped the form of the recipes with the spaces for figuring costs and calories will be of value from the commercial and classroom standpoint.

Stars indicate those recipes in which left-overs may be used to particular advantage.

SOUPS

BOUILLON
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Beef, cubed20 lb.
Bones, veal
Water4 gal. lb.
Peppercorns2 tbsp.
Salt6 tbsp.
Carrots, diced2 c.
Onions, diced2 c.
Celery, diced2 c.
Turnips, diced2 c.
Egg whites and shells7

[Pg 74] Cut the meat in cubes and soak two thirds of it in the cold water for about three fourths of an hour. Sear the remainder and add to the meat which is soaking. Heat the meat, veal bone and water to boiling and let simmer for four or five hours. Add the seasonings and the vegetables and cook until the vegetables are soft. Pour the whole through a colander and cool. When the fat has set, remove and clear by mixing the cold stock with the shells and slightly beaten whites of eggs. Bring the mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. Strain through two or three thicknesses of cheese cloth.

Number of servings 64-96
Amount of one serving ⅓ to ½ c.
Calories in one serving______
Cost of one serving______

CHICKEN SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Stock, chicken4 gal.
Onions1¼ lb.
Salt⅓ to ½ c.
Celery salt¼ c.
Green peppers, chopped1 c.
Rice2 c.

Add the chopped onions, green peppers, rice, salt and celery salt to the chicken stock and cook until the rice is tender.

Number of servings 85
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______[Pg 75]

NOODLE SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggs3
Flour2 c.
Salt2 tsp.
Stock4 gal.
Onions1 lb.
Salt⅔ c.
Celery salt¼ c.

To make the noodles, beat the eggs lightly and add the flour and salt. This makes a very stiff mixture. Put the mixture on a board and roll as thin as possible. Sprinkle the dough with flour and roll it into a tight roll. From this, slice the noodles. Shake out and let dry. Heat the stock to boiling, add the seasonings and the noodles and cook until done. Noodles may be made up and kept for some time in the refrigerator.

Number of servings 96
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

TOMATO RICE SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Stock5 gal.
Green peppers10
Onions½ lb.
Tomatoes1 gal.
Rice2½ c.
Carrots, finely diced1½ c.
Flour3 c.
Salt⅓ c.
Butter substitute1½ c.

Chop the onions, carrots and green peppers and add to the boiling salted stock and tomatoes. Add the rice and cook until the rice is tender. Melt the fat, stir in the flour and add to the hot liquid to thicken. [Pg 76]

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

**VEGETABLE SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Stock 1½ gal.
Tomatoes, #10 cans 2
Bay leaves 3
Water 1½ gal.
Carrots, diced 1 pt.
Celery, diced 1 qt.
Onions1 lb.
Rice 1 c.
Salt ¼ c.

Add the seasonings to the boiling stock, tomatoes and water. When the vegetables have become softened, add the rice and cook for 15 to 20 minutes. Do not strain.

Number of servings 96
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF CELERY SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Celery stock6 qt.
Onions¼ lb.
Butter substitute¾ lb.
Flour3 c.
Milk7 qt.
Paprika½ tsp.
Red pepper¼ tsp.
Salt¼ c.

Make a celery stock by cooking the leaves and outside stalks in water to cover. Rub through a sieve. [Pg 77] Cook finely chopped onion with the required amount of stock. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée and white sauce. Add paprika, red pepper and salt just before serving.

Number of servings 60
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF CORN SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Corn1½ gal.
Water1 qt.
Onion½ lb.
Butter substitute¾ c.
Flour1½ c.
Milk2 gal.
Salt¼ c.
Paprika½ tsp.

Cook the corn with the water and chopped onion and rub through a sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine white sauce with purée. Add salt and paprika just before serving.

Number of servings 64
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF LIMA BEAN SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Butter substitute¾ c.
Flour1½ c.
Milk6 qt.
Salt2 tbsp.
Lima beans, cooked4 qt.
Grated onion or
chives¼ c.
Chopped parsley¼ c.

[Pg 78] Cook the lima beans with the onion until soft and rub through a purée sieve. Melt the fat, stir in the flour and add hot milk to make a white sauce. Combine the purée and white sauce and add the salt just before serving.

Number of servings 50
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF PEA SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peas2 qt.
Onion⅜ lb.
Bay leaf1 leaf
Milk6 qt.
Butter substitute½ c.
Flour1 c.
Salt3 tbsp.

Cook the peas, together with their juice from the cans, and the onion and bay leaf until the peas are soft. Rub through a purée sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée with white sauce. Add salt just before serving.

Number of servings 38
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF SPINACH SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Spinach Juice1 c.
Onion⅜ lb.
Milk6 qt.
Butter substitute¼ lb.
Flour1 c.
Salt1 tbsp.

[Pg 79] Chop the onion and add to one half of a #10 can of spinach and cook until the onions are tender. Scald the milk. Melt the fat and add the flour. When thoroughly mixed add to the hot milk, stirring constantly. When the spinach is seasoned, drain, rubbing lightly through a purée sieve until you obtain one cup of spinach juice. Add the spinach juice to the thickened milk and season.

Number of servings 35
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF TOMATO SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tomatoes1 gal.
Bay leaves2
Onion¼ lb.
Sugar⅜ c.
Soda2 tsp.
Butter substitute½ c.
Flour1 c.
Milk1 gal.
Salt2 tbsp.

Cook the tomatoes with the bay leaves and onion. Rub through a purée sieve and add the sugar and soda. Melt fat, stir in the flour and add hot milk to make a white sauce. Combine purée and white sauce by pouring purée into white sauce. Add salt just before serving.

Number of servings 36
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______[Pg 80]

OYSTER STEW
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk4 gal.
Oysters1 gal.
Salt¼ c.
Paprika1 tsp.
Butter substitute1 lb.

Scald the milk and add the butter substitute, paprika and oysters. Cook until the edges of the oysters begin to curl. Add the salt just before serving. If the soup must stand some time before all is used, the oysters should be combined with the milk only as needed.

Number of servings 64
Amount of one serving 1 c.
Calories in one serving______
Cost of one serving______

PEANUT BUTTER SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peanut butter6 lbs.
Milk2 gal.
Celery Stock3 qt.
Water1¼ gal
Flour¾ c.
Salt½ c.

Add the water to the peanut butter and mix to a smooth paste. Heat the milk and celery stock, reserving sufficient liquid to make a paste of the flour. When the liquid is hot add the flour paste. When thickened add the peanut butter mixture and the salt.

Number of servings 100
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______ [Pg 81]

MEATS

BEEF À LA MODE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Beef round50 lb.
Carrots, chopped1 gal.
Peppers, chopped1½ c.
Tomatoes, #10 can1
Onions, chopped1 lb.
Water3 gal.
Flour2 c.
Salt½ c.

Place the meat in a roasting pan in a hot oven to sear. When well seared, cover with water and continue cooking in a medium oven for from four to five hours. About an hour and a half before serving add the chopped carrots, peppers, onions and tomatoes, and salt. Just before serving thicken the stock with the flour mixed to a paste with water. The vegetables should be served with the meat.

Number of servings 200
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

**CORNED BEEF HASH
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Corned beef20 lb.
Potatoes, cooked12 lb.
Onions1 lb.
Meat stock3 qt.

Soak and cook the corned beef until tender. Grind or chop the beef, potatoes and onion and mix with corned [Pg 82] beef stock or gravy. Bake in a hot oven until brown. Serve with tartare sauce.

Number of servings 70
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAMED DRIED BEEF ON TOAST
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Dried beef5 lb.
Flour1 c.
Butter substitute1 lb.
White sauce2 gal.
Bread, slices40

Shred the dried beef in small pieces. Melt the fat and sauté the dried beef in it. Add to this one cup of flour and let brown with the beef. Follow the usual manipulation for white sauce, and when cooked combine with the beef and serve on toast.

Number of servings 80
Amount in one serving ½ c. and ½ slice of bread
Calories in one serving______
Cost of one serving______

**HAMBURG BALLS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Ground beef10 lb.
Crumbs3 c.
Salt¼ c.
Milk1 qt.
Onion⅜ lb.

Mix the meat well with crumbs, seasoning and milk. Shape in balls or cakes and bake in well-greased pans.

Number of servings 50
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______[Pg 83]

**HASH
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Meat, chopped6 qt.
Potatoes6 qt.
Onions⅔ lb.
Salt½ c.
Gravy or meat stock3 qt.

Chop or grind the meat and potatoes. Mix with the onions and salt and moisten with the gravy or meat stock. Put in shallow pans and bake in the oven until brown.

Number of servings 60
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

**MEAT CROQUETTES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Meat, chopped1 gal.
Rice, uncooked1 qt.
Water1 gal.
Onions, chopped⅓ lb.
Salt¼ c.
Stock to mix
Crumbs, sifted4 c.
Eggs4
Milk½ c.

Cook the rice in the boiling salted water to which the onions have been added, until the rice is tender. Add the chopped or cubed meat and if necessary additional stock to moisten. Using a dipper measuring half a cup per serving, mold the mixture into croquettes. Put the sifted crumbs on a board, roll the croquettes in the crumbs, dip in a dipping mixture made of eggs and milk, roll again in the crumbs and fry in deep fat. If desired, one gallon of cooked potatoes may be substituted [Pg 84] for the rice, in which case the water also would be omitted.

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

**MEAT LOAF
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Hamburger30 lb.
Salt¾ c.
Bread crumbs4 qt.
Eggs, whole6
Egg yolks10
Milk3 qt.
Onions1 lb.

Mix the salt, bread crumbs and onions with the meat. Beat the eggs slightly and add to the milk. Combine with the meat and mix thoroughly. Weigh out into loaf pans which have been well greased. Be careful to press the meat well into the corners of the pan and avoid having the center of the meat higher than the edges. Bake in a medium hot oven until the meat is done. This makes nine five-pound loaves, cutting twenty-four slices each.

Number of servings 216
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

**MEAT LOAF WITH TOMATO AND CELERY
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Meat, ground20 lb.
Crumbs5 qt.
Milk3 qt.
Tomatoes3 qt.
Celery, chopped2 qt.
Eggs10
Salt⅓ c.
Onions½ lb.

[Pg 85] Add the crumbs, tomatoes, chopped celery, salt and onions to the meat and mix well. Beat the eggs slightly, add the milk and mix with the meat. Weigh out into well-greased loaf pans and bake in a medium oven. In order to make the loaves uniform be careful to press the meat well into the corners of the pans and avoid having the center of the loaf higher than the sides. One pound of hamburg steak, as purchased, will make nine servings when the other ingredients that go into the loaf have been added.

Number of servings 180
Amount in one serving ⅕ pound, after cooking
Calories in one serving______
Cost of one serving______

MEAT PIE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Stew meat20 lb.
Water2 gal.
Onions½ c.
Potatoes, diced2 qt.
Salt⅓ c.
Flour4 c.
Biscuit recipe (see page 124)⅔ of recipe

Cut the meat in one-inch cubes and cover with boiling water. Cook just below the boiling point. When the meat is almost tender add the salt, onions and potatoes. Mix the flour to a paste with water and thicken the stock just before serving. Serve one half cup of stew with one biscuit. The biscuit may be baked separately or the stew may be poured into baking pans, covered with biscuits and the biscuits baked in the oven.

Number of servings 100
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**MEAT PIE WITH DRESSING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Dressing5 qt.
Meat, cubed4½ qt.
Onion¼ lb.
Salt6 tbsp.
Meat stock3 qt.
Flour2 c.
Bread crumbs1 c.
Butter substitute2 tbsp.

Cut left-over meat into one-inch cubes and heat in a gravy made of the seasoned and thickened stock. Line a baking pan with dressing, leaving a well in the center. Fill this with the meat and gravy and cover with the buttered crumbs. Bake in a hot oven until brown. When serving, both meat and dressing should be given.

Number of servings 50
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______ [Pg 86]

MEAT STEW
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Meat, cubed20 lb.
Water3 gal.
Onions½ lb.
Carrots1¼ qt.
Potatoes5 qt.
Flour3 c.
Salt½ c.

Cover the cubed meat with boiling water and cook just below the boiling point until tender. About one hour before serving time add the onions, carrots and salt. The potatoes may be added later, since they require less cooking. Mix the flour to a paste with [Pg 87] water and thicken the stew after the vegetables are tender.

Number of servings 96
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

RIB ROAST OF BEEF
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rib roast50 lb.
Salt⅔ c.
Water1½ to 2 gal .
Flour3-4 c.

Place the meat in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Baste or turn as is necessary. Mix the flour to a paste with water and use in making the gravy.

Number of servings 125
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______

SWISS STEAK
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Round steak, 1 in. thick20 lb.
Flour2½ c.
Salt ¼ c.
Water1½ gal.

Trim the steak. Mix the flour and salt and pound into the steak. Sear the steak in a pan on the top of the stove, put into a roasting pan, cover with water and cook slowly for from three to four hours.

Number of servings 45
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______ [Pg 88]

WEINERS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Weiners10 lb.

Wash the weiners and cut the links apart. Put them in boiling water and cook until they swell and start to burst. Drain and serve.

Number of servings 40-42
Amount in one serving 2
Calories in one serving______
Cost of one serving______

CHICKEN AND BISCUIT
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cooked chicken meat, cubed12 lb.
Onion 1 lb.
Salt⅔ c.
Celery salt¼ c.
Stock4 gal.
Flour3 qt.
Biscuit recipe (see page 124)⅚ of recipe

Heat the stock and season with the onion, salt and celery salt. Thicken with the flour mixed to a paste with some of the cold stock which has been reserved. Add the chicken meat, and serve with baking-powder biscuits or on toast. In ordering chicken for the above recipe, three and a half to four pounds of chicken, New York dressed, must be ordered for every pound of cooked chicken meat which is desired. In cooking chicken care should be taken to cool the chicken and stock as quickly as possible and then put into the refrigerator. The chicken should be cooled out of the stock. From fifty pounds of chicken, New York [Pg 89] dressed, approximately five gallons of stock may be obtained.

Number of servings 150
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CHICKEN À LA KING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Chicken fat3 c.
Flour1½ qt.
Chicken stock2 gal.
Onions, chopped¼ c.
Milk½ gal.
Salt⅓ to ½ c.
Cooked chicken meat, cubed7½ qt.
Pimentos, chopped1 qt.
Green peppers, chopped1 qt.
Fresh mushrooms2 lb.
or
Canned mushrooms3 cans
Butter1 lb.
Egg yolks16
Toast, ½ slices150

Heat the stock with the onion. Melt the chicken fat, add the flour, and when well mixed add to the boiling stock, stirring rapidly. Add the scalded milk, the green peppers, pimentos and cubed chicken. Sauté the mushrooms in the butter and add. Beat the yolks and add them with the salt, last. Serve on toast, in bread cases or patty shells.

Number of servings 150
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CHICKEN CROQUETTES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Chicken meat, cubed5 lb.
Rice3 c.
Chicken3 qt.
Parsley1 tbsp.[Pg 90]
Lemon juice1 tbsp.
Celery salt1 tsp.
Paprika1 tsp.
Salt¼ c.
Onion juice2 tbsp.
Flour1½ c.
Chicken stock1 qt.
Eggs8
Milk1 c.
Crumbs, sifted2 qt.

Wash the rice and add to the boiling chicken stock to which has been added all of the seasonings. Make a thick white sauce, using the one quart of the chicken stock and the flour. Combine with the rice, white sauce, and add the cubed chicken meat and cool. Form the mixture into croquettes, dip into sifted crumbs, then into a dipping mixture made of the eggs and milk and then in crumbs and fry in deep fat.

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

ROAST LAMB
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lamb50 lb.
Salt⅔ c.
Water1½ to 2 gal.
Flour3-4 c.

Wash the lamb, put in a roasting pan and sear in a hot oven. When brown, add the salt and water [Pg 91] and continue the roasting. Mix the flour to a paste with water and use in making the gravy.

Number of servings 125-150
Amount in one serving ⅓ to ⅖ lb.
Calories in one serving______
Cost of one serving______

BAKED HAM
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Hams, 15 lbs. each345 lb.
Sugar6 c.
Vinegar4 c.
Cloves, whole¼ c.
Crumbs1 c.

Put the hams in a kettle, cover with water and bring to a boil. Simmer for three to four hours or until they are done. When tender remove from water, peel off the skin and place in a baking pan. Stick the cloves into the hams and pour over them a syrup made of the vinegar and brown sugar. Sprinkle them with crumbs and brown in a hot oven.

Number of servings 175
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

BREADED PORK CHOPS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Pork chops20 lb.
Bread crumbs 5 c.
Eggs 10
Milk 1¼ c.
Salt ⅔ c.

Make a dipping mixture of the eggs and milk. Add to this the salt. Dip the chops in the mixture, then in the crumbs and place in a well-greased pan and cook the [Pg 92] chops in a medium hot oven. Pork should be well cooked.

Number of servings 80-85
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

PORK CHOPS WITH DRESSING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Pork chops20 lb.
Broken bread2½ gal.
Onion10 oz.
Butter substitute1¼ c.
Salt¼ c.
Hot water to moisten

Place the pork chops in a well-greased baking pan. Sprinkle with salt, and in the center of each put a quarter of a cup of dressing. Bake in a medium hot oven until the pork is well cooked. To make the dressing, melt the fat and add to it the finely chopped onions. When brown pour over the broken bread. Add the salt and hot water sufficient to moisten. Avoid getting the dressing too wet.

Number of servings 80
Amount in one serving ¼ lb. and ¼ c. dressing
Calories in one serving______
Cost of one serving______

ROAST PORK
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Loin of pork50 lb.
Salt⅝ c.
Water2½ to
Onions 3 gal.1 lb.
Flour5 to 6 c.

Put the pork in a roasting pan in a hot oven and cook until well seared and brown. Add the salt [Pg 93] and water and continue cooking, turning the meat or basting as is necessary. When the meat is almost tender add the chopped onions to the stock to flavor. When tender remove the meat from the pan and thicken the stock on top of the stove with the flour mixed to a thin paste with water. The gravy must be strained to remove the chopped onion.

Number of servings 125
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______

SAUSAGE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sausage10 lb.
Bread crumbs3 c.
Salt¼ c.

Mix the sausage, bread crumbs and salt and mold into flattened balls. There should be four servings to the pound. An ice-cream dipper of the right size may be used to keep the balls uniform in size.

Number of servings 44
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

BREADED VEAL
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Veal, round steak20 lb.
Salt½ c.
Eggs8
Milk1 c.
Bread crumbs, sifted2 qt.

Trim the steak and cut into pieces the size of one serving. Beat the eggs, add the salt and the milk. Dip the meat in the milk and egg mixture, then into the crumbs, put into a well-greased roasting pan and [Pg 94] cook in a moderate oven. Turn as is necessary. Veal should be thoroughly cooked.

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

BREADED VEAL HEARTS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Veal hearts20 lb.
Bread crumbs, sifted2 qt
Milk1 c.
Eggs8
Salt½ c.

Wash and slice the hearts. Make a dipping mixture of the eggs, milk and salt. Dip the hearts in this mixture, then in the crumbs. Place in a well-greased roasting pan and cook in a moderate oven until brown and tender. Turn as is necessary. Veal should be thoroughly cooked.

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

ROAST VEAL
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Veal, round50 lb.
Salt⅔ c.
Onions¼ lb.
Flour5 c.
Water2½ gal.

Wash or wipe the meat and place in a roasting pan in a hot oven. When seared, add the salt and water and continue roasting, basting and turning frequently until the meat is tender. Remove the meat from the pan, add the onion and cook. Additional water may [Pg 95] be added to the stock. Thicken with the flour mixed to a paste with water.

Number of servings 200
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

VEAL BIRDS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Veal round steak20 lb.
Dressing6 qt.
Milk2 qt.
Water2 qt.
Salt1 c.
Fat1 qt.

Trim the veal and cut in pieces about four to five inches long and two and one half inches wide. The scraps of meat that are trimmed off may be added to the dressing. Salt the meat, cover with dressing, roll, and fasten with toothpicks. Melt the fat in a skillet on top of the stove and sear until brown. Put the birds into a baking pan and pour the milk and water around them. Bake in a moderate oven until tender. Four birds may be obtained from one pound of meat.

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

VEAL HEARTS EN CASSEROLE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Veal hearts20 lb.
Flour2½ c.
Salt½ c.
Bacon fat2 c.
Stock1½ gal.
Green peppers, chopped1 c.
Onions1 lb.
Carrots, diced1 c.
Parsley, chopped¼ c.
Celery salt¼ c.
Peppercorns2 tbsp.

[Pg 96] Wash and slice the hearts, dredge in flour and salt and brown in the bacon fat. Put the hearts into a roasting pan, pour the stock over them and add the remaining seasonings and cook in a slow oven until the heart is tender.

Number of servings 50
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______

CREAMED SWEETBREADS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sweetbreads5 lb.
Water1 gal.
Vinegar½ c.
Salt⅜ c.
White sauce3 qts.
Butter substitute1 c.
Paprika2 tsp.
Salt⅜ c.
Bread24 slices

If frozen, soak the sweetbreads in cold water for an hour to thaw, then parboil in acidulated, salted water until tender, about half an hour. When cooked, drain and plunge into cold water. Remove the tough connecting membrane. Make the white sauce using the white sauce recipe, add the fat and paprika and reheat the sweetbreads in the sauce. Serve with half a slice of toast per person.

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

LIVER AND BACON
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Liver8 lb.
Bacon1¾ lb.
Salt2 tbsp.
Eggs4
Milk¼ c.
Crumbs3 c.

[Pg 97]Slice the liver thin and cut in pieces the size of a serving. Pour hot water over the liver and let stand fifteen minutes. Drain the liver. Make a dipping mixture of the eggs and milk and add the salt to it. Dip the liver in the mixture, then in the crumbs and place in a well-greased baking pan. Cook in a slow oven until well browned and until the liver is done. Place the bacon in rows in a baking sheet and cook in a hot oven until brown. Place a strip of bacon on top of each piece of liver and serve.

Number of servings 48
Amount in one serving ⅙ lb. liver and 1 slice bacon
Calories in one serving______
Cost of one serving______

TONGUE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tongue, fresh20 lb.
Water2 gal.
Salt1 c.
Vinegar2 c.

Wash the tongues thoroughly. Put in a kettle and cover with boiling water to which the salt and vinegar have been added. Cook below the boiling point until the tongues are tender. Remove the outer skin of the tongue. Slice thin and serve with mustard sauce.

Number of servings 60
Amount in one serving ⅓ lb.
Calories in one serving______
Cost of one serving______

FISH

CODFISH BALLS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Boneless cod2 lb.
Eggs30
Potatoes, raw, diced10 lb.[Pg 98]
Butter substitute¾ c.
Paprika⅔ tsp.

Shred the codfish and add to the potatoes and cook in boiling water until the potatoes are tender. Drain thoroughly, add the beaten eggs, butter substitute, paprika and mash until smooth. Fry the codfish mixture in deep fat, using an eight-to-the-quart size ice-cream dipper to keep the servings uniform. Since this mixture contains a large number of eggs, the balls do not require dipping in eggs and crumbs.

Number of servings 65
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

FRIED HALIBUT
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Halibut20 lb.
Salt ⅔ c.
Crumbs 5 c.
Eggs 5
Milk ¾ c.

Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender.

Number of servings 50
Amount in one serving ⅔ lb.
Calories in one serving______
Cost of one serving______ [Pg 99]

FRIED OYSTERS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Oysters1 gal.
Bread crumbs2 qt.
Eggs8
Milk1 c.
Salt½ c.

Look over the oysters carefully and remove the shells. Dip them in a dipping mixture made of milk, eggs and salt. Let drain to remove surplus liquid, dip in the crumbs and fry in deep fat.

Number of servings 56
Amount in one serving 5
Calories in one serving______
Cost of one serving______

OYSTER COCKTAIL
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Oysters3 qt.
Lemon juice1½ c.
Catsup1 c.
Grated onion juice¼ c.
Tabasco sauce½ tsp.
Salt1 tsp.
Celery, chopped¾ c.
Peppers, chopped¾ c.

Look over the oysters carefully and put in cocktail glasses. Mix the lemon juice, catsup, grated onion, tabasco sauce and salt, and pour over the oysters. Sprinkle the top with chopped celery and peppers.

Number of servings 40
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

**SCALLOPED OYSTERS [Pg 100]
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Broken bread2 qt.
Broken crackers2 qt.
Milk1 qt.
Salt½ tbsp.
Onion juice2 tbsp.
Butter substitute2 tbsp.
Oysters2 qt.

Look over the oysters carefully for shells. Scald the milk and pour over the crackers, broken bread, salt, onion juice and butter substitute and mix. Put a layer of the moistened crackers and bread over the bottom of a greased baking pan, then a layer of oysters and cover the top with the bread and cracker mixture. Bake in medium oven until brown.

Number of servings 25
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

FRIED SALMON
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Salmon20 lb.
Salt⅔ c.
Crumbs5 c.
Eggs5
Milk¾ c.

Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender.

Number of servings 50
Amount in one serving ⅔ lb.
Calories in one serving______
Cost of one serving______ [Pg 101]

SALMON LOAF
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Salmon, 1 lb. cans12
Bread crumbs5 qt.
Milk3 qt.
Eggs16
Celery, diced2 qt.
Paprika1 tsp.
Salt¼ c.

Mix the salmon, bread crumbs, celery, paprika and salt. Scald the milk and add to the beaten eggs. Add to the remaining ingredients and put into well-greased loaf pans. Bake in a moderate oven until the loaf is firm. This amount makes twenty-five pounds of mixture.

Number of servings 96
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SCALLOPED SALMON
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Salmon, 1 lb. cans10
Bread, broken4 qt.
Milk4 qt.
Bay leaves⅜ c.
Parsley sprigs¼ c.
Onions⅜ lb.
Salt1½ tbsp.
Butter substitute1 c.
Flour2 c.
Paprika½ tsp.
Crumbs3 c.
Butter substitute¼ lb.

Add the bay leaves, parsley and onion to the milk and bring to the boiling point. Melt the fat, add the flour and add to the milk, stirring rapidly. When the [Pg 102] milk has thickened, strain out the seasonings and pour over the broken bread. Grease a scalloping pan and line with crumbs. Add a layer of salmon, then a layer of white sauce and bread, then a layer of salmon and another layer of white sauce. Cover with the buttered crumbs. Put in an oven to brown.

Number of servings 60
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

MEAT SUBSTITUTES

**CHEESE FONDUE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk6 qt.
Broken bread8 qt.
Cheese5 lb.
Butter substitute½ c.
Eggs36
Mustard2 tbsp.
Salt3 tbsp.
Paprika2 tsp.

Add the grated or chopped cheese, mustard, salt, paprika and fat to the broken bread. Scald the milk and add to the well-beaten egg yolks and pour over the above ingredients. Fold in the stiffly beaten egg whites and bake in a greased pan in a slow oven.

Number of servings 75
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

**COTTAGE CHEESE CROQUETTES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cottage cheese6 qt.
Bread crumbs6 qt.
Nut meats, chopped6 c.
Paprika2 tbsp.
Chopped onion¾ c.
Chopped green pepper2 c.
Salt¾ c.
Milk1 to 1½ gal.
Crumbs4½ c.
Eggs10
Milk1¼ c.

[Pg 103] Combine the cottage cheese and crumbs with the nut meats and seasonings. Add the milk and mix well. Using an eight-to-the-quart size ice-cream dipper, measure the mixture into croquettes. Mold, dip in a dipping mixture made of the eggs and one and a quarter cups of milk, then in crumbs. Fry in deep fat. Serve with a cream sauce.

Number of servings 100
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

MACARONI AND CHEESE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Macaroni, broken1 gal.
Water2 gal.
Salt¼ c.
Cheese2 lb.
Bread crumbs1 c.
Butter substitute⅜ c.
White sauce6 qt.

Cook the broken macaroni in boiling salted water until tender. Drain and pour cold water on the macaroni to separate. Make a white sauce and add to it the cheese and macaroni. Put in a well-greased baking pan and cover with buttered crumbs.

Number of servings 50
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

RICE AND CHEESE [Pg 104]
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rice5 c.
Water5 qt.
Salt¼ c.
Milk2½ qt.
Flour1 c.
Cheese2 lb.
Paprika1 tbsp.

Cook the rice in boiling salted water until tender. Make a white sauce of the flour and milk and add the chopped or ground cheese and paprika. Combine with the rice and pour into baking pan. Put in a hot oven to brown. A part of the cheese may be reserved and sprinkled over the top if desired.

Number of servings 40
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

RICE AND NUT LOAF
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rice, before cooking4 qt.
Stock or liquid2 gal.
Milk1½ gal.
Nut meats, chopped2 qt.
Green peppers12
Eggs30
Salt½ c.

Cook the rice in the boiling salted stock. As the rice absorbs the stock, add the milk gradually, to avoid curdling. When the rice is tender, remove from the fire and add the chopped nuts, peppers and beaten eggs. Grease loaf pans and fill with the rice mixture. The loaf pans should be set in a pan of hot water to [Pg 105] avoid over-baking the bottom of the loaf, thus forming a hard crust. Serve with a cream or tomato sauce.

Number of servings 192
Amount in one serving 4 oz.
Calories in one serving______
Cost of one serving______

EGG CUTLETS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggs, hard cooked4 doz.
Flour3 c.
Milk2 qt.
Butter substitute⅓ c.
Salt⅓ c.
Bread crumbs1 qt.
Eggs4
Milk½ c.

Make a stiff white sauce of the flour, milk, butter substitute and salt. Hard cook the eggs, peel and chop, and add to the white sauce and cool. When cold mold in the shape of a cutlet and dip in dipping mixture made of the eggs and milk, and then in crumbs and fry in deep fat. Use an ice-cream dipper to keep the servings uniform in size.

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

**SCRAMBLED EGGS AND HAM
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggs96
Milk3 qt.
Butter substitute1½ c.
Salt¼ c.
Ham, cubed4 to 6 c.

[Pg 106] Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a skillet or kettle, pour in the egg mixture, and cook at a low temperature.

Number of servings 48
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

MEAT SAUCES

MUSTARD SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2 tbsp.
Salt2 tsp.
Paprika1 tsp.
Vinegar½ c.
Oil1 c.
Mustard¼ lb.
Mayonnaise dressing3½ c.

Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil gradually, stirring well. Combine with the mayonnaise. This is a very strong flavored sauce and only a small amount is necessary for a serving. This makes five and a quarter cups of sauce.

Number of servings 250
Amount in one serving 1 tsp.
Calories in one serving______
Cost of one serving______

TARTARE SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Mayonnaise1 qt.
or
(Cooked salad dressing1 qt.)
Pickles, chopped1 c.
Onions, chopped2 tbsp.
Parsley, chopped2 tbsp.
Vinegar1 c.

[Pg 107] Chop the pickles, onions and parsley and add to the dressing. Thin with the vinegar. This makes five and a half cups of sauce.

Number of servings 90
Amount in one serving 1 tbsp.
Calories in one serving______
Cost of one serving______

TOMATO SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tomatoes, #10 can1
Stock, meat stock1 gal.
Celery salt2 tbsp.
Carrots, chopped½ c.
Onion¼ c.
Bay leaf4
Parsley, chopped¼ c.
Flour3 c.
Salt3 tbsp.
Fat1½ c.

Add the seasonings to the boiling stock and tomato and cook until soft. Melt the fat, stir in the flour and make a paste with the hot liquid and add to the remainder of the liquid. Strain to remove the chopped vegetables.

Number of servings 192
Amount of one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

WHITE SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk2 gal.
Flour4 c.
Egg yolks3
Salt¼ c.

Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk, [Pg 108] stirring constantly. When thickened add the egg yolks and salt.

Total volume 2 gal.
Total calories
Total cost

VEGETABLES

CREAMED ASPARAGUS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Asparagus, 15 oz. can10
White sauce1 gal.
Butter substitute¼ c.
Salt3 tbsp.

Make a white sauce, using the liquor from the asparagus as part of the liquid. Heat the asparagus with the salt and butter substitute and add to the white sauce.

Number of servings 58
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED FRESH ASPARAGUS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Asparagus9 lb.
Butter substitute⅝ lb.
Salt3 tbsp.
White sauce4½ qt.

Wash the asparagus and cut in two-inch pieces. Cook in boiling water until tender and drain. Combine with the white sauce, salt and butter substitute.

Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______ [Pg 109]

FRESH ASPARAGUS ON TOAST
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Asparagus12 lb.
Salt½ c.
Butter substitute2 lb.
Toast60 slices

Wash the asparagus. Do not break the stalks except when they are very long. Tie in bundles and put in a kettle of boiling salted water to cook, so placing the bundles that the tops stand out of water. The steam from the boiling water will serve to cook the tops. When the asparagus is tender, drain. Place the stalks on a slice of toast and moisten the toast with one tablespoon of hot water and two tablespoons of melted fat. The number of stalks of asparagus will be determined by the size and length of the individual stalks. From twelve pounds, sixty servings should be obtained.

Number of servings 60
Amount in one serving 1 slice of toast with asparagus
Calories in one serving______
Cost of one serving______

BAKED BEANS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Beans4 qt.
Soda¼ c.
Molasses1 c.
Sugar½ c.
Mustard2 tsp.
Paprika2 tsp.
Salt6 tbsp.
Bacon fat or scraps1 lb.
or
Ham fat

Soak the beans twelve hours or more. Add the soda and boil until almost tender. Drain, add the seasonings, [Pg 110] the fat and three quarts of water and bake in a medium oven until the beans are tender and well browned.

Number of servings 75
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lima beans6 qt.
Water6 qt.
Pimentos, 8 oz. cans2
Bacon fat2 c.
Onions1½ lb.
Salt⅓ c.
Paprika3 tbsp.
Green peppers1½ c.
Molasses¼ c.
Corn syrup1 c.

Soak the lima beans in water over night. Drain and cook them in the six quarts of boiling salted water until almost tender. Add the remaining ingredients to the beans and pour into baking pans. Bake in a medium oven until the beans are tender and brown. The green peppers may be reserved and used as a garnish on top of the baking pans as they come out of the oven, if desired.

Number of servings 150
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

STRING BEANS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
String beans, #10 can1
Bacon drippings½ c.
Salt2 tbsp.
Paprika1 tbsp.

[Pg 111] Open the can of beans and unless there is an excess of liquid do not drain. Add the seasonings and heat.

Number of servings 26
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED BEETS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Beets8 lb.
Butter substitute1 c.
Salt⅜ c.

Wash the beets and steam or boil until tender. Remove the skin, cube or slice, reheat, salt and pour the fat over them.

Number of servings 36-54
Amount in one serving ⅓-½ c.
Calories in one serving______
Cost of one serving______

CABBAGE IN VINEGAR
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cabbage8 lb.
Butter substitute½ c.
Vinegar1 c.
Salt¼ c.
Paprika1 tsp.

Remove the outer leaves of the cabbage and cut in eighths. Cook the cabbage in boiling salted water until tender. Avoid over-cooking to keep the cabbage from discoloring and from becoming strong in flavor. Drain off the water and add the butter substitute, vinegar and paprika.

Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______ [Pg 112]

BUTTERED CABBAGE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cabbage8 lb.
Butter substitute1 lb.
Salt¼ c.

Remove the outer leaves of the cabbage and cut the heads in eighths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the cabbage from discoloring and from developing a strong flavor. Drain off the water and add the butter substitute.

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

CREAMED CABBAGE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cabbage8 lb.
White sauce3 qt.
Salt¼ c.

Wash the cabbage and cut into eighths. Do not shred. Cook in boiling salted water until tender. Drain and cover with the white sauce.

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

BUTTERED CARROTS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Carrots, diced2 gal.
Salt¼ c.
Butter substitute1 c.

[Pg 113] Pare and dice the carrots. Cook in boiling salted water to cover until tender. Add the butter substitute and serve.

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

BUTTERED CARROTS AND PEAS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Carrots, diced1 gal.
Peas, #2 cans5
Butter substitute¾ c.
Salt3 tbsp.

Cook the diced carrots in boiling salted water until tender. Drain and combine with the peas which have been heated in their own liquid, the butter substitute and the salt.

Number of servings 52
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED CARROTS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Carrots10 lb.
Salt½ c.
Water5 qt.
White sauce1 gal.
Butter substitute⅔ c.

Wash, scrape or pare, and dice the carrots. Cook in boiling water until tender. Drain and mix with the white sauce and butter substitute.

Number of servings 60
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______ [Pg 114]

CREAMED CELERY
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Celery, chopped5 qt.
Salt6 tbsp.
Cream sauce2 qt.

Wash and clean the celery and cut in three-fourths inch lengths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the discoloration of the celery. When tender, drain, and combine with the white sauce.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CORN PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Corn, #2 cans4
Sugar2 tbsp.
Bread crumbs2 c.
Salt1 tbsp.
Eggs8
Milk2 qt.

Scald the milk and add to the corn, sugar, salt, bread crumbs and well-beaten egg. Pour the mixture into individual ramekins or a baking pan. Place in a pan of water and bake in a medium oven until the custard has set. Serve hot.

Number of servings 54
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______ [Pg 115]

CORN WITH GREEN PEPPERS AND PIMENTOS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Corn, #2 cans20
Butter substitute1 lb.
Salt6 tbsp.
Pimento, chopped2 c.
Green peppers, chopped2 c.

Mix the corn, butter substitute, salt, pimento, green pepper and heat.

Number of servings 144
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

**SCALLOPED CORN
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk2 qt.
Butter substitute½ c.
Onion, grated⅜ lb.
Salt1 tbsp.
Broken bread4 qt.
Broken crackers2 qt.
Corn, #2 cans3

Heat the milk, butter substitute and onion. Add the salt and pour over the crackers and bread. Cover a greased baking pan with the bread and cracker mixture, then with a layer of corn, and finally a layer of the crackers and bread. Bake in a hot oven until brown.

Number of servings 46
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______ [Pg 116]

**SUCCOTASH
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lima beans1½ qt.
Corn, #2 cans8
Butter substitute1 c.
Salt¼ c.
Onion, grated2 tbsp.
Paprika½ tsp.

Soak the beans over night in cold water to cover. Drain, cover with boiling water and cook until tender. Mix the beans with the corn, which has been heated, add the seasonings and butter substitute.

Number of servings 70
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

FRIED EGGPLANT
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggplant14 lb.
Water2 gal.
Salt6 c.
Eggs8
Milk1 c.
Crumbs, sifted1 qt.

Cut the eggplant in thin slices and pare. Soak it in the strong salt water about two hours. Make a dipping mixture by beating the eggs and milk together. Dip the eggplant in this mixture and then in the crumbs and fry in deep fat.

Number of servings 56
Amount in one serving 2-3 slices
Calories in one serving______
Cost of one serving______ [Pg 117]

BUTTERED ONIONS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Onions10 lb.
Salt½ c.
Water6 qt.
Butter substitute½ c.
Paprika½ tbsp.

Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add the butter substitute and paprika.

Number of servings 24
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED ONIONS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Onions10 lb.
Salt½ c.
Water6 qt.
White sauce2 qt.

Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add to the white sauce.

Number of servings 40
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED PEAS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peas, #2 cans10
Butter substitute½ c.
Salt2 tbsp.
Sugar½ c.

[Pg 118] Open the peas and unless there is an excess of liquid do not drain. Add the seasonings and heat.

Number of servings 60
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

CREAMED PEAS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peas2 gal.
Salt⅜ c.
White sauce1 gal.
Butter substitute½ c.

Open the peas and drain, reserving the juice to use as part of the liquid in making the white sauce. When using the juice of the peas, care should be taken not to add it to the white sauce until just before combining with the peas, to avoid curdling.

Number of servings 84
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BROWNED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes, pared30 lb.
Salt¼ c.
Fat1 qt.
Stock2 qt.

Steam or boil the potatoes until almost done. Place the partially cooked potatoes in a roasting pan and pour the fat and hot salted stock over them. Bake in a hot oven until the potatoes are brown, basting or turning as is necessary.

Number of servings 90
Amount in one serving ⅓ lb.
Calories in one serving______
Cost of one serving______

STEAMED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes, after paring15 lb.
White sauce3 qt.
Salt¼ c.

Steam or boil the potatoes until tender. Drain and add the white sauce. If steamed, the salt may be sprinkled on the top of the potatoes. If boiled, add the salt to the boiling water.

Number of servings 66
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______ [Pg 119]

FRENCH FRIED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes, after paring10 lb.
Salt⅜ c.

Cut the potatoes. Dry on a cloth. Put in a basket and fry in deep fat until brown. Drain and empty on to a brown paper and sprinkle with salt.

Number of servings 30
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

MASHED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes, pared15 lb.
Milk, scalded1½ qt.
Salt¼ c.

[Pg 120] Steam or boil the potatoes until done. Mash thoroughly and add the scalded milk and salt. Beat until light.

Number of servings 66
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

PARSLEY BUTTERED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes, pared30 lb.
Parsley, chopped2⅔ c.
Salt¼ c.
Butter substitute1⅓ lb.

Steam or boil the potatoes until tender. When done, put the potatoes into a shallow kettle, pour the butter substitute and salt over them and sprinkle them with parsley. Shake the kettle vigorously to get the potatoes covered with the fat and parsley. This may be accomplished more easily if only a few potatoes are prepared at a time.

Number of servings 90
Amount in one serving ⅓ lb.
Calories in one serving______
Cost of one serving______

**SCALLOPED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes, steamed, sliced4 gal.
White sauce1½ gal.
Onion, grated½ lb.
Salt½ to ¾ c.
Crumbs2 c.
Butter substitute½ c.

Grease a scalloping pan. Cover with a layer of potatoes, then with white sauce to which the onion [Pg 121] and salt have been added. Add another layer of potato and white sauce and cover with buttered crumbs. Bake until brown.

Number of servings 96
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

STUFFED BAKED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes124¾ lb.
Butter substitute⅜ c.
Salt2 tbsp.
Egg whites3
Milk1 c.
Paprika¼ tsp.
Chopped pimento⅜ c.
Chopped parsley¼ c.

Bake smooth, medium-sized potatoes until done. Remove them from the oven, and inserting a knife, cut a cap from side. Scoop out the inside of the potatoes, mash or run through a ricer and add the milk, seasonings, fat, chopped pimento and parsley. Lastly, fold in the beaten egg whites. Fill the potato shells with the seasoned mixture and brown in a hot oven.

Number of servings 12
Amount in one serving 1
Calories in one serving______
Cost of one serving______

GLAZED SWEET POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sweet potatoes50 lb.
Sugar, brown1 qt.
Water2 qt.
Butter substitute or bacon fat1½ c.

Steam and peel the potatoes. If a vegetable parer is available, the potatoes may be put through the machine before steaming. [Pg 122] When done, put in shallow baking pans and pour a syrup made of the sugar, water and melted fat over them. Brown in a hot oven.

Number of servings 100
Amount in one serving ½ lb.
Calories in one serving______
Cost of one serving______

RICE CROQUETTES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rice5 c.
Milk3 qt.
Water1½ qt.
Salt2 tbsp.
Eggs20
Butter substitute½ c.
Bread crumbs4 c.
Eggs6
Milk¾ c.

Cook the rice in the milk and water until tender. Remove from fire and add well-beaten eggs, salt and butter substitute. Turn into shallow pans to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in deep fat. If desired the dipping mixture and crumbs may be omitted and the mixture molded with an ice-cream dipper and dropped at once into the hot fat. Serve with jelly, jam or syrup.

Number of servings 65
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

MASHED RUTABAGAS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rutabagas15 lb.
Butter substitute1 c.
Salt¼ c.

[Pg 123] Pare the rutabagas, steam until tender and mash. Season with the butter or butter substitute, and salt.

Number of servings 60
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

SPINACH AND EGG
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Spinach, #10 cans2
Vinegar½ c.
Salt¼ c.
Eggs6

Add the salt and vinegar to the spinach and heat. Hard cook the eggs and slice them. When the spinach is hot spread in steam table or scalloping pans, and arrange the sliced, hard-cooked eggs in rows on top of the spinach. Sliced lemon may be used in place of the egg.

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

**SCALLOPED TOMATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tomatoes, #10 cans2
Broken bread4 qt.
Sugar1 c.
Salt¼ c.
Grated onion¼ c.
Crumbs2 c.
Butter substitute⅓ c.

Add the onion, sugar and salt to the tomatoes and heat. Pour over the broken bread, which has been put in the bottom of a baking pan. Cover with buttered crumbs and brown in the oven.

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

**STEWED TOMATOES [Pg 124]
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tomatoes, #10 cans2
Broken bread2 qt.
Sugar1 c.
Salt3 tbsp.
Grated onion¼ c.
Butter substitute½ c.

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

Number of servings 65
Amount in one serving, between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

BREADS

BAKING-POWDER BISCUITS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour6 qt.
Baking powder1½ c.
Salt¼ c.
Shortening3 c.
Milk2¾ qt.

Mix and sift the dry ingredients. Rub in the shortening lightly with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary, due to differences in the flour. Put the dough on to a floured board and roll three quarters of an inch in thickness. To obtain one hundred [Pg 125] and eighty biscuits, use a cutter two and one half inches in diameter.

Number of servings 90
Amount in one serving 2
Calories in one serving______
Cost of one serving______

BAKING-POWDER CINNAMON ROLLS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour6 qt.
Baking powder1½ c.
Salt4 tbsp.
Shortening3 c.
Milk2¾ qt.
Raisins2 c.
Cinnamon¼ c.
Sugar2 c.
Butter substitute½ c.

Make a baking-powder biscuit dough. Roll to one third of an inch thickness, making the dough rectangular in shape. Mix the cinnamon and sugar and spread over the rolled dough. Sprinkle with the raisins, dot with the fat and, starting with the longer side, roll up the dough. Cut off rolls half an inch in thickness and bake in a hot oven. These rolls may be improved by adding a teaspoon of boiled frosting to the top of each before serving.

Number of servings 120
Amount in one serving 1 roll
Calories in one serving______
Cost of one serving______

**BACON MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour5 qt.
Baking powder¾ c.
Salt2 tbsp.
Sugar3 c.
Milk2½ to 2¾ qt.
Bacon fat½ c.
Eggs8
Bacon, cooked2 c.

[Pg 126] Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the fat and bacon pieces last. Bake in well-greased muffin pans.

Number of servings 96
Amount in one serving ¼ c. batter
Calories in one serving______
Cost of one serving______

CORN-MEAL MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour10 c.
Corn meal10 c.
Sugar2 c.
Salt2 tbsp.
Baking powder1 c.
Milk3¼ qt.
Eggs10
Butter substitute1 c.

Mix the dry ingredients. Beat the eggs and add to the milk. Combine the dry and liquid ingredients. Add the melted fat. Put in well-greased muffin tins and bake in a hot oven. This may be baked in sheets as corn bread.

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

**CRUMB MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour2½ qt.
Sugar3 c.
Crumbs2½ qt.
Baking powder¾ c.
Salt2 tbsp.
Eggs8
Milk3½ to
Butter substitute 4 qt.¼ lb.

Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the melted fat last. Bake in well-greased muffin tins.

Number of servings 120
Amount in one serving ¼ c. batter
Calories in one serving______
Cost of one serving______ [Pg 127]

**DARK BRAN MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour1½ qt.
Cake crumbs1 qt.
Bran3½ qt.
Soda¼ c.
Salt3 tbsp.
Milk, sour2½ qt.
Molasses3 c.
Eggs4

Mix the dry ingredients. Beat the eggs, add the milk and molasses and combine with the dry ingredients. Bake in well-greased muffin pans, in a hot oven.

Number of servings 90
Amount in one serving ¼ c. batter
Calories in one serving______
Cost of one serving______

GRAHAM MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour 10 c.
Flour, graham 10 c.
Sugar 3 c.
Baking powder ¾ c.
Salt 2 tbsp.
Eggs 8
Milk3¼ to
Butter substitute, melted 3½ qt. ⅔ c.

[Pg 128] Prepare as for plain muffins.

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

PLAIN MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar¾ qt.
Flour5 qt.
Baking powder¾ c.
Salt2 tbsp.
Eggs8
Milk3¼ to
Butter substitute, melted 3½ qt.¼ lb.

Mix and sift the dry ingredients. Beat the eggs, add the milk and pour the liquid over the dry ingredients. Add the melted fat and pour the mixture into well-greased muffin tins to bake.

Number of servings 96
Amount in one serving ¼ to ⅓ c. batter
Calories in one serving______
Cost of one serving______

RAISED MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk, scalded2 qt.
Water, cold2 qt.
Egg yolks6
Sugar2 c.
Butter substitute1 c.
Salt3 tbsp.
Yeast¼ lb.
Water, lukewarm1 qt.
Flour10 to 12 qt.

Scald the milk. Soften the yeast in the lukewarm water and add to the remaining water and scalded milk. Add the egg yolks, sugar, fat and salt and flour to make a soft dough. Let rise. Beat well and fill very well-greased muffin tins half full. Let rise. Bake in a hot oven.

Number of servings 216
Amount in one serving ⅕ c. dough
Calories in one serving______
Cost of one serving______ [Pg 129]

**BROWN BREAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Stale cake or bread1 qt.
Cold water7 c.
Molasses1 c.
Corn meal3 c.
Graham flour6 c.
Soda1½ tbsp.
Raisins1 c.
Salt1 tbsp.

Soak the stale bread or cake in the cold water until soft. Add the molasses and the dry ingredients. Mix well and put into a well-greased pan and steam from two to three hours until done. The length of time for steaming depends on the size of the can.

Number of servings 50
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

NUT BREAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour 3 qt.
Baking powder 3 tbsp.
Nuts 1 qt.
Salt ½ tsp.
Sugar 1 qt.
Milk 1 qt.
Eggs 6
Butter substitute ¼ c.

Mix the dry ingredients, including the nuts. Add the milk to the beaten eggs. Combine by adding the liquid to the dry ingredients. Add the melted fat. Pour the mixture into greased loaf pans and let stand one half hour. Bake in a moderate oven. This will make four loaves, cutting 25 slices per loaf.

Number of servings 100
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

CINNAMON ROLLS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2 c.
Butter substitute2 c.
Water2 qt.
Milk2 qt.
Yeast¼ lb.
Water2 c.
Flour11¾ qt.
Salt½ c.
Butter substitute1½ c.
Fat, melted½ lb.
Sugar5 c.
Cinnamon5 tsp.
Raisins2 c.

Follow the directions given under Parker House rolls for the method of mixing the dough. When the dough is ready, put on a well-floured board and roll out in a rectangular shape to about half an inch in thickness. Brush with melted fat and sprinkle with the mixed sugar, cinnamon and raisins. Commencing with the long side of the dough, make into a roll. Cut crosswise of the roll making slices half an inch in thickness. Place on a greased pan, let rise until they have doubled in size, and bake in a hot oven.

Number of servings 24 dozen
Amount in one serving 1⅓ oz. per roll
Calories in one serving______
Cost of one serving______ [Pg 130]

PARKER HOUSE ROLLS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2 c.
Butter substitute2 c.
Water2 qt.
Milk2 qt.
Yeast¼ lb.
Water, lukewarm2 c.
Flour11 to 12 qt.
Salt½ c.
Butter substitute1½ c.

[Pg 131] Scald the milk. Soften the yeast in the two cups of lukewarm water. Add the sugar and fat to the scalded milk and then add the two quarts of water. When the milk and water mixture is a little more than lukewarm add the yeast and five quarts of flour. Beat to smooth batter and let rise one hour. Then add the salt and the remainder of the flour. Beat on the machine or knead. Let rise one hour. When the dough is light, cut into small pieces, getting twelve rolls from each pound of dough. With the palm of the hand, roll these pieces into smooth balls and place them in rows to rise. When they have again become light, roll the balls flat, with a rolling pin or stick, brush with melted fat, fold over and put in pans to rise. When they have doubled in size, bake in a hot oven until well browned. The tops may be brushed with melted fat, when they come from the oven.

Number of servings 24 dozen
Amount in one serving 1⅓ oz.
Calories in one serving______
Cost of one serving______

WHITE BREAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Yeast¼ lb.
Water, lukewarm1 pt.
Milk, scalded2 qt.
Fat1 c.
Sugar1 c.
Cold water2 qt.
Flour13 to 14 qt.
Salt¼ c.

Soften the yeast in the pint of water. Scald the milk and add the fat, sugar and cold water. When the liquid is lukewarm, add the yeast and mix to a sponge with a part of the flour. It will require about six quarts. Let rise one hour and add salt and work to a stiff dough [Pg 132] with the remainder of the flour. Let rise again about one hour. Cut into loaves of two pounds each. Place in well-greased pans, let rise and bake about one hour. This makes twelve one and three quarter pound loaves, after baking.

Number of servings 12 loaves
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SANDWICHES

COTTAGE CHEESE SANDWICH FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cottage cheese4 lb.
Green peppers, chopped2 c.
Nuts, chopped2 c.
Mayonnaise1 qt.

Add the chopped green peppers, nuts and mayonnaise to the cheese and mix. This amount makes three and one half quarts. From a one-pound loaf of bread, sixteen sandwich slices may be obtained.

Number of servings 84
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

EGG SANDWICH FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggs, hard cooked2 doz.
Crumbs, sifted1 c.
Salt2 tsp.
Mayonnaise3 c.
Lemon juice1½ tbsp.

Hard cook the eggs, cool and chop. Mix with the remaining ingredients. This amount makes two quarts, [Pg 133] and will fill forty-eight sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.

Number of servings 48
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

FRUIT SANDWICH FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Raisins1 lb.
Figs½ lb.
Sugar1½ c.
Flour1 tbsp.
Cold water¼ c.
Orange juice½ c.
Lemons, juice and grated rind2

Chop the raisins and figs and combine with the flour and sugar. Add the orange juice, lemon juice and water and cook in a double boiler or steamer until thick. This amount will make three and three fourths cups of filling and will fill twenty-five sandwiches, using two full slices of bread.

Number of servings 25
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

**HAM SANDWICH FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Ham, boiled or baked (left-over)3 lb.
Pickles, chopped2 c.
Bread crumbs, sifted3 c.
Mayonnaise3 c.

Chop the ham and pickles and mix with the bread crumbs and mayonnaise. This amount will make [Pg 134] three quarts. One cup of mixture will fill six sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.

Number of servings 72
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

SALADS

CABBAGE SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cabbage8 lb.
Pimentos, chopped1 c.
Pickles, chopped3 c.
Green peppers, chopped1 c.
Boiled dressing1½ qt.

Shred the cabbage and let soak in cold water one hour or more. Drain off the water and mix cabbage with the other ingredients.

Number of servings 108
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CARROT AND RAISIN SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Carrots4 lb.
Raisins2½ qt.
Salad dressing, mayonnaise1 qt.

Wash, pare or scrape the carrots and chop until fine. Add the raisins and salad dressing to the carrots and mix. Serve on lettuce.

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

**COMBINATION VEGETABLE SALAD [Pg 135]
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peas2 qt.
Cooked beets, diced or cooked carrots, diced2 qt.
Celery, cut fine2 qt.
French dressing1 qt.

Dice the beets or carrots very fine. Drain the peas. Marinate the vegetables in three separate containers. Do not mix them together. Heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct.

Number of servings 64
Amount in one serving 2 tbsp. of each vegetable
Calories in one serving______
Cost of one serving______

**POTATO SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Boiled potatoes10 qt.
Celery2 qt.
Salt¼ c.
Paprika1 tsp.
French dressing1 qt.
Chopped parsley1 c.
Pimentos, 15 oz. can1
Onions¼ c.

Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf.

Number of servings 120
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______ [Pg 136]

TOMATO JELLY SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tomatoes3 qt.
Cloves⅜ c.
Bay leaves10
Salt1 tsp.
Soda¼ tsp.
Cayenne⅜ tsp.
Gelatin6 tbsp.
Cold water1 c.

Cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water. Strain and pour into molds. Let set and serve on lettuce with mayonnaise.

Number of servings 25
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

VEGETABLE GELATIN SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Gelatin½ c.
Cold water2 c.
Sugar2 c.
Boiling water2 qt.
Salt4 tsp.
Shredded cabbage4 c.
Lemon juice¾ c.
Mild vinegar2 c.
Celery, diced2 qt.
Red pepper, cut fine1 c.

Soften the gelatin in the cold water. Add to the boiling water, in which the sugar and salt have been dissolved. After the gelatin has cooled and just started to set, add the mild vinegar, lemon juice and the vegetables. Pour into molds or into a shallow pan to [Pg 137] cool and set. Serve on a lettuce leaf with salad dressing.

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

APPLE AND CELERY SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apples4 qt.
Celery1½ qt.
Dates, chopped2 c.
Salad dressing3 c.

Pare and dice the apples and mix with the chopped dates. Cut the celery fine and add to the apples and dates. Mix with the salad dressing and serve on lettuce. In case there is danger of the apples turning dark, they may be covered with salt water or water containing a little vinegar, while they are being pared and diced.

Number of servings 44
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BANANA SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Bananas20
Nuts, chopped1⅓ c.
Salad dressing2½ c.

Cut the bananas in halves crosswise and roll in the chopped nuts until well coated. Place half a banana on a lettuce leaf. Serve with a tablespoon of salad dressing.

Number of servings 40
Amount in one serving ½ banana
Calories in one serving______
Cost of one serving______ [Pg 138]

FRUIT SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Pineapple, diced2 qt.
Oranges, diced3 qt.
Celery, diced2 qt.
Salad dressing3½ c.

Dice the oranges and pineapple and cut the celery fine. Drain the fruit and mix with the celery. Serve on a lettuce leaf with one tablespoon of dressing on top.

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

GRAPEFRUIT SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Grapefruit, size 7014
Celery, cut fine1 qt.
French dressing1 c.

Peel the grapefruit and remove the fruit in whole sections from the connecting tissue. Arrange three whole sections of the fruit, one on top of the other, on a lettuce leaf, and put a teaspoon of finely cut celery at each side of the sections. Put one scant teaspoon of French dressing over each salad.

Number of servings 50
Amount in one serving 3 sections
Calories in one serving______
Cost of one serving______

COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cheese1 gal.
Cream6 c.
Salt4 tsp.
Celery, chopped1 qt.
Green pepper, chopped2 c.

[Pg 139] Mix the cheese with the cream and salt. More cream may be necessary to moisten the cheese if it is very dry. Add celery and green pepper and serve on a lettuce leaf.

Number of servings 64
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

PRUNE AND COTTAGE CHEESE SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Prunes, 40--50 size3 lb.
Cottage cheese6 c.
Sour cream1 c.
Salt1 tsp.

Soak the prunes over night and cook until soft. Cool. Remove the seeds by cutting one side of the prunes lengthwise, being careful not to mash the prunes. Season the cheese with the salt, mix with the cream, and fill the prunes, using 2 teaspoons of cheese which have been rolled into a ball, for each prune. Salad dressing may be served with the prunes if desired.

Number of servings 48
Amount in one serving 3 stuffed prunes
Calories in one serving______
Cost of one serving______

DEVILED EGG SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggs 24
Salt 2 tsp.
Vinegar ½ c.
Mayonnaise ½ c.
Mustard 1 tsp.
Paprika 1 tsp.

Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. Cream the yolks together [Pg 140] with the mayonnaise and seasonings and refill the whites of the eggs. Serve half an egg on a lettuce leaf and garnish with a pickle cut in halves.

Number of servings 48
Amount in one serving ½ egg
Calories in one serving______
Cost of one serving______

CHICKEN SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Chicken, diced1 qt.
Celery, diced1 qt.
Mayonnaise1½ c.

Mix the chicken and celery lightly with two thirds of the mayonnaise. Serve on a lettuce leaf and garnish with the remaining mayonnaise. Lemon, hard-boiled egg and capers may also be used as garnish for chicken salad.

Number of servings 16
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

LOBSTER SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lobster, 1 lb. can4
Celery, diced6 qt.
Mayonnaise dressing1 qt.

Open the cans of lobster and look over. Avoid breaking up into shreds or very small pieces. Mix with the celery and the mayonnaise and serve on a lettuce leaf.

Number of servings 64
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______ [Pg 141]

BOILED DRESSING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cornstarch1½ c.
Sugar2 c.
Milk3 qt.
Mustard2 tbsp.
Paprika¼ c.
Salt1 tsp.
Vinegar1¼ qt.
Egg yolks16

Mix and sift the cornstarch and sugar and add to the scalded milk. Mix the mustard, paprika and salt to a paste with some of the vinegar. Add the remainder of the vinegar to the thickened milk, then add the egg yolks, and cook until the eggs are done. Add the seasonings and cool.

Total volume 4¾ qt
Calories in one serving______
Cost of one serving______

FRENCH DRESSING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Salt3 tbsp.
Mustard½ tsp.
Paprika1 tbsp.
Pepper½ tsp.
Vinegar2 c.
Oil4 c.
Onion juice1 tbsp.

Mix the dry ingredients and add enough vinegar to make a paste. Add to this the remainder of the vinegar and oil and beat thoroughly.

Total volume 6 c.
Calories in one serving______
Cost of one serving______ [Pg 142]

MAYONNAISE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Egg yolks3
Vinegar¾ c.
Oil1 qt.
Mustard1 tsp.
Powdered sugar1 tsp.
Paprika½ tsp.
Salt1 tbsp.
Red pepper¼ tsp.

Beat the egg yolks thoroughly, and add to them about two tablespoonfuls of vinegar and continue beating. Add the oil a little at a time until a thick emulsion has been formed, and then the oil and vinegar may be added alternately in larger amounts. The seasonings may be added dry, or a little of the vinegar reserved to mix to a paste with them.

Total volume 5 c.
Calories in one serving______
Cost of one serving______

THOUSAND ISLAND DRESSING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Mayonnaise2½ qt.
Chili sauce1 qt.
Green peppers, chopped1⅔ c.
Chives, chopped3 tbsp.

Mix the chopped green peppers, chives and chili sauce with the mayonnaise and chill. Mayonnaise to be used for Thousand Island dressing should be very stiff.

Total volume 3¾ qt.
Calories in one serving______
Cost of one serving______ [Pg 143]

HOT DESSERTS AND SAUCES

APPLE DUMPLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour3 qt.
Baking powder¼ c.
Shortening2 c.
Salt2 tbsp.
Milk1 to 1½ qt.
Sugar, brown4 c.
Cinnamon2 tsp.
Apples, quartered3½ qt.

Rub shortening into the flour, baking powder and salt. Add milk to make a soft dough. Roll thin and cut in squares. Place about a half to three quarters of an apple, depending on size, in each square and sprinkle with about one and one half tablespoons of cinnamon and sugar mixed together. Fold the corners over the apples and bake in a moderate oven. Serve with a lemon or hard sauce.

Number of servings 42
Amount in one serving 1
Calories in one serving______
Cost of one serving______

**BREAD PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Scalded milk2 qt.
Broken bread6 c.
Sugar⅔ c.
Raisins½ lb.
Salt1 tsp.
Vanilla1 tbsp.
Eggs5

Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. [Pg 144] Bake in a water bath in a moderate oven until the custard sets. Serve with a vanilla sauce.

Number of servings 25
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**BROWN BETTY
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apples, chopped4 qt.
Crumbs3 qt.
Brown sugar2⅔ c.
Cinnamon1 tsp.
Nutmeg½ tsp.
Water2 qt.
Lemon juice2 tbsp.
Butter substitute1 c.

Cover the bottom of a baking pan with a layer of crumbs. Cover the crumbs with chopped apples. Mix sugar, cinnamon and nutmeg together and sprinkle one half of it over the apples. Add one half of the water and lemon juice mixed together. Repeat crumbs, apples, spices and liquid. Pour the melted fat on top. Bake and serve with lemon sauce.

Number of servings 48 to 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**CHOCOLATE BREAD PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Scalded milk2 qt.
Broken or cubed bread6 c.
Sugar⅔ c.
Eggs5
Raisins½ lb.
Salt1 tsp.
Vanilla1 tbsp.

[Pg 145] Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a pan of hot water in a moderate oven until the custard sets. Serve with a vanilla sauce.

Number of servings 25
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE SOUFFLÉ
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2 c.
Flour¾ c.
Cocoa1 c.
Water3½ c.
Egg yolks8
Vanilla1 tbsp.
Egg whites16

Mix the flour, sugar and cocoa and stir into the boiling water. When thickened add the egg yolks and vanilla. Cool. Fold this custard mixture into the stiffly beaten egg whites. Pour into a baking dish and put the dish into a pan of hot water. Bake in a moderate oven until done. Serve with whipped cream.

Number of servings 25
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

COTTAGE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Butter substitute¾ c.
Sugar4 c.
Eggs5
Milk3½ c.
Flour2¼ qt.
Baking powder6 tbsp.
Salt2 tsp.
Vanilla2 tbsp.

[Pg 146] Cream the sugar and fat. Add the well-beaten eggs and alternate the liquid and the dry ingredients. Bake. Serve with lemon, vanilla, fruit or chocolate sauce.

Number of servings 80
Amount in one serving 1 square 2 in. × 2 in.
Calories in one serving______
Cost of one serving______

FRITTERS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggs6
Sour cream2 c.
Sweet milk1 c.
Soda1 tsp.
Baking powder3 tbsp.
Salt1 tsp.
Flour5 c.
Sugar½ c.
Diced apples,3 c.
or
Diced oranges,
or
Diced Bananas,
or
Corn
or
Hominy

Mix the dry ingredients and wet ingredients separately and combine. Drop from a spoon into hot fat, using one and a half tablespoons per fritter.

Number of servings 35
Amount in one serving 2 fritters
Calories in one serving______
Cost of one serving______

FRUIT COBBLER
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour3 qt.
Baking powder½ c.
Salt1⅓ tbsp.
Shortening1½ c.[Pg 147]
Milk1 to 1¼ qt.
Fruit, # 10 can1
Cornstarch½ c.
Sugar5 c.
Water2½ qt.
Lemon juice¼ c.

Crust: Rub shortening into well-mixed dry ingredients. Add milk sufficient for a soft dough and roll on a well-floured board. Make the dough the shape of the baking pan to be used.

Fruit: Drain the fruit and heat the juice and water, adding the well-mixed sugar and cornstarch. When thickened add the fruit and lemon juice. Fill the bottom of the baking dish with the fruit and juice; cover with the dough and bake in a hot oven.

Number of servings 80
Amount in one serving piece 1½ in. × 2 in. with ¼ c. fruit sauce
Calories in one serving______
Cost of one serving______

GRAPENUT PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk7 qt.
Grapenuts4 c.
Bread crumbs2 c.
Sugar1⅓ c.
Eggs16
Raisins4 c.
Salt¼ tsp.

Scald the milk and pour over the grapenuts and bread crumbs. Add the sugar, salt, beaten eggs [Pg 148] and raisins to the bread crumbs and scalded milk. Pour into a baking pan and bake in water bath in a moderate oven until the custard sets.

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

CARROT PLUM PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar, brown1½ c.
Suet, ground1 c.
Carrots, grated raw3 c.
Potatoes, grated raw2 c.
Lemon, grated rind and juice1
Flour3 c.
Soda2 tsp.
Nutmeg1 tsp.
Raisins1 qt.

Add the sugar and chopped suet to the grated carrot, potato and lemon juice. Mix the dry ingredients and combine with the above mixture. Add the raisins. Pour the mixture into a well-greased baking pan. Cover and steam for one to two hours. Individual steamed puddings may be made by filling greased ramekins half full of the dough and steaming. Avoid turning on too much steam when the pudding is first put into the steamer. Serve with vanilla sauce.

Number of servings 25
Amount in one serving ⅓ c. of dough
Calories in one serving______
Cost of one serving______

STEAMED MOLASSES PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Molasses3 c.
Soda3 tsp.
Eggs3
Flour4½ c.
Salt1 tsp.
Boiling water2 c.

[Pg 149] Mix the molasses, eggs, salt and water and add the flour and soda. Mix well. This makes a very thin batter. Pour into a greased pan and steam from one to one and one half hours. Serve with an egg hard sauce. If the molasses is very dark and strong use one half molasses and one half corn syrup.

Number of servings 25
Amount in one serving ⅓ c. of batter
Calories in one serving______
Cost of one serving______

PRUNE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk1 gal.
Cornstarch2 c.
Egg yolks12
Salt3 tbsp.
Sugar2 c.
Vanilla4 tsp.
Prunes, after cooking4 lb.
Egg whites12
Sugar1¼ c.

Scald the milk, mix and sift the cornstarch and sugar and add to the milk, stirring constantly. When the cornstarch has thickened add the egg yolks and salt. Pour this custard mixture over the prunes which have been seeded and placed in the bottom of a pudding pan. Spread the meringue and brown in the oven.

Number of servings 60
Amount in one serving, between ⅓ to ½ c.
Calories in one serving______
Cost of one serving______

PRUNECOT FILLING FOR SHORTCAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Prunes, after cooking2 lb.
Dried apricots, after cooking2 lb.
Sugar1 qt.
Lemon juice6 tbsp.

[Pg 150] Seed the cooked prunes and mix with the apricots. Add the sugar and lemon juice and heat. This filling may be put between layers of shortcake dough and on top. Serve with whipped cream.

Number of servings 27
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

SHORTCAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour8 qt.
Baking powder1¾ c.
Salt3 tbsp.
Sugar½ c.
Butter substitute2¾ lb.
Milk3 qt.
Butter1 c.

Mix and sift the dry ingredients. Rub in the shortening lightly, with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary due to differences in the flour. Put the dough on to a board and roll out to about one third inch in thickness. Cut out, using a cutter three inches in diameter. Brush the tops with melted fat and place one biscuit on top of the other; bake in a hot oven. When baked, the shortcakes break open easily. Serve with fruit between the halves and on top.

Number of servings 144
Amount in one serving 1 short cake
Calories in one serving______
Cost of one serving______

STRAWBERRY SHORTCAKE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Strawberries, after hulling6 qt.
Sugar2 to 2½ c.

[Pg 151] Hull the strawberries and wash them in a colander. Crush slightly, add the sugar, and let stand half an hour or until the sugar dissolves.

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

CHOCOLATE RICE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rice uncooked4 c.
Milk5 qt.
Sugar4 c.
Cocoa½ c.
Salt2 tsp.
Cinnamon½ tsp.
Egg whites16
Sugar1½ c.

Cook the rice in the scalded milk. When the rice is almost tender add the cocoa and sugar and finish cooking. Pour into a baking pan and spread with a meringue and brown in the oven.

Number of servings 60
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

OLD-FASHIONED BAKED RICE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rice2 c.
Raisins1⅔ c.
Salt½ tsp.
Milk5½ qt.
Sugar1½ c.

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

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

RICE WITH HARD SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rice3 c.
Water6 qt.
Salt1 tsp.
Raisins2 c.

Cook the rice in boiling salted water until tender. Add the raisins and serve with hard sauce.

Number of servings 36
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar1 qt.
Cocoa1½ c
Cornstarch¼ c.
Salt1 tsp.
Water2 qt.
Vanilla1 tbsp.
Butter substitute¼ lb.

Mix the dry ingredients well. Add to boiling water, stirring constantly with wire whisk. Add the fat, and when cool add the vanilla.

Number of servings 80
Amount in each serving 2 tbsp.
Calories in one serving______
Cost of one serving______ [Pg 153]

CUSTARD SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk2 qt.
Egg yolks6
Cornstarch¼ c.
Sugar1 c.
Salt¼ tsp.
Vanilla1 tbsp.

Mix the cornstarch and sugar and add to the scalded milk. When the cornstarch has cooked add the thoroughly beaten egg yolks and cook for a few minutes. Remove from fire and add the salt and vanilla.

Number of servings 100
Amount in one serving 1½ tbsp.
Calories in one serving______
Cost of one serving______

EGG HARD SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Butter substitute1½ c.
Sugar3 c.
Eggs6
Vanilla1 tbsp.

[Pg 154] Cream the fat and sugar thoroughly. Add the beaten yolks and continue creaming. Add the vanilla and fold in the beaten whites. Put this sauce into the refrigerator to set.

Number of servings 48
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

HARD SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Butter¼ lb.
Sugar, powdered1½ c.
Vanilla1 tbsp.

Cream the butter, add the sugar and vanilla gradually.

Number of servings 24
Amount in one serving 1 tbsp.
Calories in one serving______
Cost of one serving______

LEMON SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Water2 qt.
Sugar5 c.
Cornstarch⅔ c.
Salt1 tsp.
Butter or butter substitute1 c.
Lemon juice½ c.
Lemon rind, cut thin½ c.

Mix the sugar and cornstarch and add to the boiling water, stirring constantly. When the starch is clear, remove from the fire and add the fat, lemon juice and salt, and lemon rind.

Number of servings 85
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

COLD DESSERTS

APPLE TAPIOCA
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tapioca, pearl3 c.
Water, boiling1 gal.
Salt2 tsp.
Sugar4 c.
Apples1 gal.
Cinnamon1½ tsp.
Lemons3

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

Number of servings 42
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BAKED APPLES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apples, 100 size25
Sugar2 c.
Water1 qt.

Wash and core the apples. Make a syrup of the sugar and water and pour over the apples. Bake in the oven until the apples are tender.

Number of servings 25
Amount in one serving 1
Calories in one serving______
Cost of one serving______

BAKED CUSTARD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk, scalded3 qt.
Sugar1½ c.
Eggs, whole12
or
Eggs, yolks20
Vanilla1 tbsp.
Salt1 tsp.
Nutmeg½ tsp.

Beat the eggs, sugar and salt and add to the scalded milk and pour into custard cups. Put the cups into a pan and pour hot water around them. Bake in a moderate oven.

Number of servings 40
Amount in one serving Between ⅓ to ½ c.
Calories in one serving______
Cost of one serving______ [Pg 156]

CARAMEL BAVARIAN CREAM
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar1¼ qt.
Hot water1½ qt.
Milk, scalded2 qt.
Egg yolks16
Sugar2 c.
Gelatin½ c.
Cold water1½ c.
Egg whites16

Add the cold water to the gelatin. Caramelize the sugar, add the hot water and pour over the softened gelatin. Let this mixture cool. Scald the milk, add the egg yolks and cook as for a soft custard. When both mixtures are cool and the gelatin has begun to set, beat the egg whites until stiff and pour in the two mixtures and beat. Pour into a pan to reset. Serve with whipped cream.

Number of servings 45
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CARAMEL TAPIOCA
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Pearl tapioca3 c.
Brown sugar6 c.
Vanilla2 tbsp.
Water2 qt.
Salt1 tbsp.
Mapleine1 tsp.

Soak the tapioca over night and cook until clear in the boiling water and brown sugar. Remove from the fire and add the salt and mapleine.

Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______ [Pg 157]

CHOCOLATE BLANC MANGE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk2 gal.
Sugar4 c.
Cornstarch3 c.
Cocoa3 c.
Salt1 tsp.
Vanilla¼ c.

Mix the sugar, cornstarch and cocoa and add to the scalded milk. When the mixture has thickened, remove from the fire and add the salt and vanilla.

Number of servings 95
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2 c.
Eggs2 doz.
Vanilla¼ c.
Chocolate¾ lb.

Melt the chocolate over hot water. Separate the eggs and beat the sugar and egg yolks to a creamy consistency. When the chocolate is melted, add the beaten yolks and sugar to it, and continue cooking until the mixture thickens. Beat the egg whites stiff, add the chocolate mixture and the vanilla to them. Mix thoroughly. Pour into glasses and put in the refrigerator to cool and set. Serve with whipped cream.

Number of servings 36
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______ [Pg 158]

CORNSTARCH PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk4 qt.
Cornstarch2 c.
Sugar1 c.
Salt½ tsp.
Vanilla1 tbsp.
Egg whites3

Mix the sugar and cornstarch and add to the hot milk, stirring constantly. When the starch has cooked remove from the fire and add the vanilla and salt. Fold in the well-beaten egg whites and mold.

Number of servings 48
Amount in one serving Between ⅔ and ½ c.
Calories in one serving______
Cost of one serving______

DATE NUT BLANC MANGE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Brown sugar1½ qt.
Cornstarch1½ c.
Boiling water2 qt.
Egg whites12
Salt½ tbsp.
Vanilla1 tbsp.
Nut meats1½ c.
Dates1½ c.

Mix the cornstarch, sugar and salt and add to boiling water, stirring constantly. Add this mixture to the well-beaten whites and vanilla and beat until smooth. If a kitchen mixing machine is available, combine the two mixtures on the machine and beat thoroughly. This will increase the volume and improve the consistency. [Pg 159] Add the dates and nut meats. Serve with a custard sauce.

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

**DATE TORTE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Walnuts1½ c.
Dates3 c.
Sugar2 c.
Flour2 tbsp.
Baking powder1 tbsp.
Egg whites12
Crumbs3 c.
Lemon juice⅓ c.
Water¼ c.

[Pg 160] Mix the dry ingredients with the dates and nuts. Add the lemon juice and water, and fold in the stiffly beaten egg whites. Pour into a well-greased baking pan, set the pan in hot water and bake in a moderate oven. This may be served hot or cold with whipped cream.

Number of servings 24
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

FIG TAPIOCA
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tapioca, pearl3 c.
Water3 qt.
Brown sugar6 c.
Figs, layer1½ lb.
Salt1 tsp.
Vanilla3 tbsp.
Nut meats, chopped1½ c.

Soak the tapioca over night. Add to the rapidly boiling water and cook until clear. Remove from the fire and add the chopped figs and nuts, vanilla and salt.

Number of servings 72
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

FRUIT COCKTAIL
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Oranges1 doz.
Bananas2 doz.
Pineapple1 qt.
Lemons3
Sugar2 c.
Water2 c.

Make a syrup of the sugar and water and pour over the diced fruit. The juice of the lemons may be added to the syrup.

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

FRUIT GELATIN
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Gelatin½ c.
Cold water2 c.
Sugar4 c.
Boiling water1½ qt.
Orange juice1½ qt.
Lemon juice⅔ c.
Oranges3
Bananas6

Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin [Pg 161] is dissolved. When the gelatin has begun to set, add the fruit juice and the diced fruit.

Number of servings 60
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

**FRUIT WHIP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Fruit pulp1 qt.
Sugar1 qt.
Egg whites4
Lemon juice¼ c.

Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and beat until stiff. Whips in this quantity should be made with a power beater or mixing machine.

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

MAPLE NUT MOLD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Brown sugar3 qt.
Cornstarch3 c.
Water1 gal.
Egg whites24
Nut meats, chopped4 c.
Mapleine1 tbsp.
Salt tbsp.

Mix the cornstarch to a paste with part of the water. Bring the remainder of the water to a boil, add the brown sugar and the cornstarch paste, stirring constantly. Beat the egg whites stiff, and when the cornstarch mixture is clear add to the egg whites and beat. When thoroughly mixed add the mapleine, nut meats [Pg 162] and salt. Pour into pans to mold. This pudding is most satisfactory in texture, and volume is increased when beaten on a power machine.

Number of servings 100
Amount of one serving ⅓ c.
Calories in one serving______
Cost of one serving______

NORWEGIAN PRUNE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Prunes, after cooking4 lb.
Cinnamon1 tbsp.
Sugar3 c.
Salt½ tsp.
Cornstarch1½ c.
Boiling water
or2 qt.
Prune juice
Lemon juice½ c.

Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear. Remove from the fire and add the lemon juice and prunes.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

PINEAPPLE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Water1 gal.
Sugar2 qt.
Cornstarch2 c.
Lemons4
Pineapple, grated, #101 can

Mix the sugar and cornstarch and add to the boiling water. When clear, remove from the fire and add the [Pg 163] pineapple and lemon juice. Serve with whipped cream.

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

PINEAPPLE TAPIOCA PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Pearl tapioca1 c.
Water1 qt.
Lemon juice⅓ c.
Pineapple juice2 c.
Pineapple, cut fine2 c.
Sugar1½ c.
Egg whites3

Soak the tapioca over night and cook in boiling water till transparent. Remove from the fire and add the sugar, lemon, pineapple and the beaten whites of eggs. Serve with whipped cream.

Number of servings 20
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

PRUNE GELATIN
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cold water3 c.
Gelatin¾ c.
Prune juice4 qt.
Sugar3 c.
Lemons6
Prunes, after cooking4 lb.

Soak the gelatin in the cold water until softened. Heat the prune juice to boiling, add the sugar and pour over the gelatin, stirring until dissolved. When the gelatin begins to set, add the lemon juice and pour [Pg 164] over the seeded prunes which have been arranged in rows on the bottom of a pan.

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

RAISIN TAPIOCA
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tapioca3 c.
Sugar4 c.
Water1 gal.
Raisins3 c.
Mapleine1 tbsp.
Nuts, chopped1 c.
Salt½ tsp.

Soak the tapioca over night. Add to the boiling water and sugar and cook until clear. Remove from the fire and add the raisins, mapleine, nuts and salt.

Number of servings 75
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

SNOW PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Gelatin½ c.
Cold water2 c.
Boiling water2 qt.
Lemon juice2 c.
Egg whites20
Sugar6 c.

Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the lemon juice. Beat the egg whites stiff, add the gelatin and beat. Put [Pg 165] into a pan and let the mixture harden. Serve with custard sauce.

Number of servings 72
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

TAPIOCA CREAM
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tapioca, pearl3 c.
Eggs15
Sugar3 c.
Salt½ tsp.
Vanilla1 tbsp.
Milk1½ gal.

Soak the tapioca over night and cook until clear in the scalded milk. Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes. Remove from fire and add salt and vanilla.

Number of servings 75
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

FRUIT SAUCES

APRICOT SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apricots3 lb.
Water3¾ qt.
Sugar3 c.

Sort and wash the apricots. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______ [Pg 166]

CRANBERRY JELLY
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cranberries6 qt.
Sugar3 qt.
Water2 qt.

Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a purée sieve. Add the sugar and again bring to the boiling point. Pour into a pan to mold. Cut in small squares to serve.

Number of servings 100
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

CRANBERRY SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cranberries7½ qt.
Sugar10 c.
Water3¾ qt.

Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a sieve, add the sugar and bring to a boil.

Number of servings 40
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______ [Pg 167]

DRIED PEACH SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peaches, dried3 lb.
Water3¾ qt.
Sugar3 c.

Sort and wash the peaches. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

PRUNE SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Prunes4 lb.
Water4 qt.
Sugar1 qt.

Sort and wash the prunes. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

BAKED RHUBARB
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rhubarb1½ gal.
Sugar9 c.
Lemons3

Wash the rhubarb and cut in pieces three quarters of an inch in length. Mix the rhubarb with the sugar and the lemons, which have been cut in thin slices. Pour into a baking pan and bake in a slow oven until tender.

Number of servings 45
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______ [Pg 168]

CAKES, FILLINGS AND FROSTINGS

APPLE-SAUCE CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apple sauce1½ qt.
Sugar1 qt.
Butter substitute1 lb.
Flour2 qt.
Raisins1 qt.
Nutmeg1 tsp.
Cinnamon2 tsp.
Cloves2 tsp.
Salt2 tsp.
Soda4 tsp.

Cream the fat and sugar. Add the apple sauce, then the dry ingredients and the raisins. Bake in a slow oven in loaf or sheet pans. This may be iced with a chocolate icing and cut in squares. This amount makes six pans eight inches square.

Number of servings 54
Amount in one serving 1 square
Calories in one serving______
Cost of one serving______

BANANA CREAM CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cake recipe (see page 169)½ of recipe
Cream pie filling (see page 184)⅓ of recipe
Bananas4 lb.

Follow the directions for making cake and bake the mixture in a sheet pan about twenty-four inches square. Make the cream pie filling recipe. When [Pg 169] the cake comes from the oven slice the bananas over the top, pour the pie filling over it and cover with a meringue made of the egg whites and sugar provided in the cream pie filling recipe. Brown the meringue in the oven. Cool and cut in squares.

Number of servings 100
Amount in one serving 1 square 2 in. × 2 in.
Calories in one serving______
Cost of one serving______

CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2½ qt.
Butter substitute3 c.
Eggs14
Salt1 tbsp.
Baking powder1 c.
Flour, pastry5 qt.
Milk2½ qt.
Vanilla2 tbsp.

Cream the fat and sugar thoroughly. Add the yolks and vanilla and continue creaming. Mix the dry ingredients and add alternately with the milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If a kitchen mixing machine is used for making the cake, the best results are obtained by creaming the fat and sugar twenty to thirty minutes on the machine and completing the remainder of the mixing as quickly as possible. This makes nine two-layer cakes, each cake nine and one fourth inches in diameter and cutting sixteen slices.

Number of servings 144
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______ [Pg 170]

CARAMEL CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2½ qt.
Fat3 c.
Eggs14
Water2 c.
Milk2 qt.
Flour, pastry5 qt.
Baking powder1 c.
Vanilla2 tbsp.
Salt1 tbsp.

Caramelize one cup of the sugar and add two cups of water to dissolve. Cool this syrup. Cream the fat and remaining sugar, add the egg yolks and vanilla, and the caramelized syrup. Mix the dry ingredients and add alternately with the milk. Add the beaten whites of eggs last. This will make nine two-layer cakes, nine and one fourth inches in diameter.

Number of servings 144
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

CHOCOLATE CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2½ qt.
Butter substitute3 c.
Egg yolks8
Salt1 tbsp.
Baking powder¾ c.
Flour, pastry4¼ qt.
Soda5 tsp.
Milk5 c.
Vanilla2 tbsp.
Egg whites14
Egg yolks6
Milk5 c.
Cocoa12 oz.

[Pg 171] Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat and sugar thoroughly, add the egg yolks, the chocolate custard and vanilla. Mix the dry ingredients and add alternately with the milk. Fold in the beaten egg whites. This amount will make ten two-layer cakes, nine and one fourth inches in diameter, each cake to be cut in sixteen pieces.

Number of servings 160
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SMALL CHOCOLATE CUP CAKES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Chocolate2 oz.
Butter substitute3 tbsp.
Sugar1 c.
Milk½ c.
Flour, pastry1 c.
Baking powder2 tsp.
Eggs2
Vanilla1 tsp.
Nuts, chopped1 c.

Melt the chocolate over hot water and add the butter substitute to it. Beat the eggs and add the sugar and vanilla and combine with the melted butter substitute and chocolate. Mix and sift the dry ingredients and add alternately with the liquid. Add the nuts last.

Number of servings 36
Amount in one serving 1
Calories in one serving______
Cost of one serving______

**FRUIT OATMEAL CRUMB COOKIES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar5 c.
Butter substitute2 c.
Eggs6
Sour cream3 c.
Cinnamon2 tbsp.
Flour1¾ qt.
Cake crumbs¾ qt.
Oatmeal1¾ qt.
Salt1 tbsp.
Soda1 tbsp.
Raisins1½ qt.
Nuts1 c.
Lemon juice3 tbsp.
Mapleine2 tsp.

[Pg 172] Cream the fat and sugar. Add the eggs, sour cream, lemon juice and mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan using two tablespoons per cooky and bake in a hot oven; or this mixture may be spread out on a sheet and when baked cut in squares or bars.

Number of servings 144
Amount in one serving 2 tbsp. dough
Calories in one serving______
Cost of one serving______

GINGERBREAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar1½ c.
Butter substitute1½ c.
Molasses3 c.
Eggs6
Soda2 tbsp.
Cinnamon1½ tsp.
Ginger1½ tsp.
Flour2 qt.
Salt1 tsp.
Water, hot3 c.

Cream the fat and sugar thoroughly. Add the eggs and molasses and continue to beat. Mix the dry ingredients and add alternately with the water. Bake in well-greased and floured pans. The gingerbread may be baked in five loaf tins cutting fifteen slices per loaf or as a sheet cake.

Number of servings 75
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______ [Pg 173]

ORANGE AND RAISIN CUP CAKES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar10 c.
Butter substitute3 c.
Eggs14
Salt1 tbsp.
Baking powder1 c.
Pastry flour5½ qt.
Vanilla2 tbsp.
Raisins2 qt.
Oranges, size 12610
Milk and orange juice1½ qt.

Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix the dry ingredients and add alternately with the liquid. Chop the oranges and express the juice, to which is added the milk to make the required amount of liquid. Add the chopped oranges and raisins and the stiffly beaten whites. Bake in well-greased muffin tins.

Number of servings 152
Amount in one serving ¼ c.
Calories in one serving______
Cost of one serving______

SPICE CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar10 c.
Eggs14
Sour cream3 qt.
Salt1 tbsp.
Flour4 qt.
Baking powder¾ c.
Soda2 tbsp.
Raisins2 qt.
Cinnamon4 tbsp.
Cloves1½ tbsp
Allspice3 tbsp.
Molasses1 c.
Lemon juice1 tbsp.

[Pg 174] Cream the sugar and egg yolks and add the sour cream. Add the molasses and lemon juice. Mix the dry ingredients and add to the mixture. Add the raisins and the beaten egg whites. Three quarts of sour milk and one and one half pounds of fat may be used instead of sour cream. This makes ten two-layer cakes, nine and one fourth inches in diameter.

Number of servings 160
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SUGAR COOKIES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Brown sugar2 qt.
Butter substitute3 lb.
Flour5 qt.
Soda2 tsp.
Vanilla2 tbsp.
Water3 c.
Salt1½ tbsp.

Cream the fat and sugar. Mix the dry ingredients and add with the water to the fat and sugar. This will make a soft dough which will not roll out until thoroughly chilled. Keep the dough in the refrigerator and take out only that portion which may be rolled at one time. Roll very thin, cut into cookies three and one half inches in diameter and bake on a floured pan.

Number of servings 300
Amount in one serving One 3½ in. cooky
Calories in one serving______
Cost of one serving______

WASHINGTON PIE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cake recipe (see page 169)12 layers
Chocolate filling (see page 175)3 qt.

Split the layers of cake in half. Spread them with one cup of chocolate filling. Put the top over the [Pg 175] filling and sprinkle with powdered sugar. Cut each layer in eight wedge-shaped pieces.

Number of servings 96
Amount in one serving 1 piece
Calories in one serving______
Cost of one serving______

WHITE CAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar6 qt.
Butter substitute6 lb.
Milk3¼ qt.
Baking powder¾ c.
Egg whites60
Flour9 qt.
Salt2 tbsp.

Cream the fat and sugar thoroughly. Mix the dry ingredients and add alternately to the fat and sugar with the milk. Fold in the well-beaten whites last. This makes eighteen two-layer cakes. If preferred, this amount may be baked in square tins, twenty-four by twenty-four inches, and will fill three pans. Where a kitchen mixing machine is used in cake making the best results are obtained by creaming the fat and sugar in the machine for from twenty to thirty minutes and then adding the remainder of the ingredients and completing the mixing quickly.

Number of servings 288
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

CHOCOLATE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cornstarch1 c.
Sugar3 c.
Cocoa1½ c.
Salt¼ tsp.
Milk2 qt.
Egg yolks6
Butter substitute¼ c.
Vanilla1 tbsp.

[Pg 176] Mix the cornstarch, sugar, cocoa and salt and add to the hot milk, stirring constantly. When cornstarch is cooked add the beaten egg yolks, butter substitute and vanilla.

Total volume 3 qt.
Calories in one serving______
Cost of one serving______

CREAM FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cream pie filling (see page 184)

See method under recipe for cream pie filling, p. 184.

This filling may be used not only for pie, but for cake, cream puffs, Washington pie and for similar desserts.

Number of servings
Amount of one serving
Calories in one serving______
Cost of one serving______

LEMON FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lemon pie filling (see page 185)

This filling may be used not only for pie, but for cake and similar desserts.

See method under recipe for lemon pie filling, p. 185.

Number of servings
Amount of one serving
Calories in one serving______
Cost of one serving______

CARAMEL FROSTING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Brown sugar5 c.
White sugar1 c.
Water1½ c.
Egg whites10
Vanilla1 tbsp.

[Pg 177] Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating on the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter.

Number of servings
Amount in one serving
Calories in one serving______
Cost of one serving______

CHOCOLATE ICING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cocoa1 c.
Sugar, powdered3 c.
Butter2 oz.
Water½ c.
Vanilla1 tsp.

Roll and sift the powdered sugar and cocoa, and mix with the water, melted butter and vanilla. This amount will make two cups of icing.

Number of servings
Amount of one serving
Calories in one serving______
Cost of one serving______

WHITE FROSTING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Granulated sugar6 c.
Water1½ c.
Egg whites10
Vanilla2 tbsp.

Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating in the machine until the icing is stiff. This amount will [Pg 178] frost nine two-layer cakes, nine and one quarter inches in diameter.

Number of servings 144
Amount in one serving
Calories in one serving______
Cost of one serving______

PIES

PIE CRUST
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour3 lb.
Shortening1½ lb.
Salt2 tbsp.
Iced water

Weigh the fat and flour, add the salt and work the fat into the flour lightly, using the tips of the fingers. Add the iced water a little at a time, being careful to distribute the water evenly through the mixture. Avoid getting the dough too wet. For this amount about one and one half cups of water is sufficient. This amount will make from eleven to twelve pie shells, using pie tins ten and three quarter inches in diameter, or it will make from six to seven two-crust pies.

Number of servings
Amount in one serving
Calories in one serving______
Cost of one serving______

APPLE PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apples, before peeling16 lb.
Cinnamon2 tbsp.
Sugar3½ qt.
Flour1½ c.
Butter substitute1½ c.

[Pg 179] Fill the crusts with one quart of apples. Cover with the sugar and flour. Add the fat and cover with the top crust. Bake in a moderate oven. This recipe makes fourteen, ten and three quarter inch pies, using one quart per pie.

Number of servings 112
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

APRICOT PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apricots, dry5 lb.
Water6¼ qt.
Sugar2 qt.
Cornstarch1½ c.
Lemon juice⅓ c.

Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice. This amount will make ten pies, ten and three quarter inches in diameter, using three cups of filling per pie.

Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

BLUEBERRY PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Blueberries, #10 can
Sugar2 qt.
Cornstarch1½ c.
Lemon juice¼ c.

Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling juice. When thickened, add the berries and lemon [Pg 180] juice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies.

Number of servings 72
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CRANBERRY AND RAISIN PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cranberries, uncooked3¾ qt.
Raisins2½ qt.
Sugar7 c.
Vinegar, spiced2½ c.
Nut meats, chopped2½ c.

Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie.

Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

DRIED PEACH PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peaches, dried5 lb.
Water6¼ qt.
Sugar2 qt.
Cornstarch1½ c.
Lemon juice½ c.

Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie.

Number of servings 80
Amount of one serving ⅛ pie
Calories in one serving______
Cost of one serving______ [Pg 181]

GOOSEBERRY AND RAISIN PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Gooseberries, #10 can4
Raisins12 c.
Sugar1 gal.
Cornstarch3 c.
Gooseberry juice1 gal.
or
Gooseberry juice and water1 gal.

Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiling point add the well-mixed sugar and cornstarch, stirring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

LOGANBERRY PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Berries, #10 can4
Sugar1 gal.
Cornstarch3 c.
Lemon juice½ c.

Open the berries and pour into a colander to separate the berries from the juice. Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly. When the mixture has thickened, add the lemon juice and berries. This [Pg 182] makes filling for eighteen pies, ten and three quarter inches in diameter and cutting eight pieces per pie.

Number of servings 144
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

RHUBARB PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rhubarb, diced4 gal.
Sugar5½ qt.
Cornstarch3 c.

Wash and dice the rhubarb, and put over a slow fire to cook. When the mixture is boiling, add the well-mixed cornstarch and sugar, stirring constantly. When thickened, remove from the fire and fill the pie crusts, using three cups per pie. This amount makes fourteen pies, ten and three quarter inches in diameter.

Number of servings 112
Amount per serving ⅛ pie
Calories in one serving______
Cost of one serving______

BANANA CREAM PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk8 qt.
Sugar5 qt.
Cornstarch½ qt.
Flour1½ qt.
Egg yolks48
Butter substitute1½ lb.
Salt2 tbsp.
Vanilla⅓ c.
Bananas20
Egg whites48
Sugar4¾ C.

Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well-beaten [Pg 183] egg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies.

Number of servings 160
Amount of one serving ⅛ pie
Calories in one serving______
Cost of one serving______

BUTTERSCOTCH PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk8 qt.
Brown sugar5 qt.
Egg yolks48
Flour1½ qt.
Cornstarch½ qt.
Butter substitute1½ lb.
Vanilla⅓ c.
Salt2 tbsp.
Egg whites48
Sugar4¾ c.

Scald the milk, reserving sufficient to make a thin paste with the flour and cornstarch. Add the brown sugar to the scalded milk and pour in the thickening, stirring constantly. If a dark brown sugar is used, a little soda may be added to the milk to prevent curdling. When the mixture has thickened add the fat and egg yolks and cook for a few minutes. Remove from the fire and add the salt and vanilla. This recipe makes twenty pies, using two and one half cups per pie. See chocolate pie recipe for method of making meringue.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______ [Pg 184]

CHOCOLATE PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar5 qt.
Water8 qt.
Yolks48
Flour1½ qt.
Cocoa6 c.
Butter substitute1½ lb.
Salt2 tbsp.
Egg whites48
Sugar4¾ c.

Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the boiling water, stirring constantly. When the mixture has thickened add the well-beaten egg yolks and let cook three or four minutes. Add the butter substitute.

Beat the egg whites until they hold their shape. Add the sugar and continue beating until sugar and egg are thoroughly blended. Avoid beating the sugar and egg until too stiff to spread. Bake in a moderate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CREAM PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk8 qt.
Sugar5 qt.
Cornstarch½ qt.
Flour1½ qt.
Egg yolks48
Butter substitute1½ lb.
Salt2 tbsp.
Vanilla⅓ c.
Egg whites48
Sugar4¾ c.

[Pg 185] Mix the sugar, cornstarch and flour and add to scalded milk, stirring constantly. When thickened, add the well-beaten egg yolks, butter substitute, salt and vanilla. Fill the pie shells, using two and one half cups per pie and cover with meringue. This recipe makes twenty, ten and three quarter inch pies.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CUSTARD PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk2 gal.
Eggs, whole30
Egg yolks15
Sugar3 c.
Vanilla3 tbsp.
Salt2 tsp.
Nutmeg2 tbsp.

Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill the pie shells and sprinkle the nutmeg over the top. Bake in a slow oven. This recipe makes twelve, ten and three quarter inch pies, using three and one half cups per pie.

Number of servings 96
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

LEMON PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Water8 qt.
Sugar5 qt.
Cornstarch½ qt.
Flour1½ qt.
Salt2 tbsp.
Egg yolks48
Butter substitute1½ lb.
Lemons, grated rind and juice20
Egg whites48
Sugar4¾ c.

[Pg 186] Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened, add the fat and egg yolks. Cook for a few minutes, and when removed from the fire add the lemon juice and grated rind. Put two and one half cups to each ten and three quarter inch pie shell and cover with meringue and brown in oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty pies.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

PINEAPPLE PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Pineapple, #10 cans3
Juice and water9 qt.
Sugar5 qt.
Cornstarch2 c.
Flour1½ qt.
Yolks48
Salt2 tbsp.
Lemon juice6 tbsp.
Whites48
Sugar4¾ c.

Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened add the egg yolks. Cook for a few minutes, remove from the fire and add the lemon juice and pineapple. Fill ten and three quarter inch shells, using two and one half cups of filling per pie. Cover with meringue and bake in a moderate oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty-seven pies.

Number of servings 216
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______ [Pg 187]

PUMPKIN PIE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar5 c.
Ginger5 tsp.
Cinnamon6 tbsp.
Cloves2 tsp.
Cornstarch½ c.
Salt1 tbsp.
Pumpkin, #10 can1
Egg yolks20
Milk, hot4 qt.
Egg whites20

Mix the dry ingredients and add to the pumpkin. Beat the eggs, add the scalded milk and pour into the pumpkin and spices, and mix thoroughly. This fills ten, ten and three quarter inch pie shells, using three and one half cups per shell.

Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

BEVERAGES

FRUIT PUNCH
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Grated pineapple1 qt.
Lemon juice1 qt.
Orange juice1 qt.
Grape juice1 qt.
Tea infusion2 qt.
Water2½ gal.
Sugar2 qt.
Mint leaves½ c.

Make a syrup of the sugar and a quart of the water. While the syrup is cooling add the mint leaves. Mix [Pg 188] the syrup with the fruit juices and strain. Serve the punch iced. The volume will be somewhat greater if the fruit pulp is not strained out.

Number of servings 62
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

GINGER ALE LEMONADE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lemon juice1 qt.
Sugar2 qt.
Water1 qt.
Ice water2 gal.
Ginger ale1 gal.
Mint leaves1 c.

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

Number of servings 56
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

LEMONADE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lemon juice1 qt.
Sugar2 qt.
Water1 qt.
Ice water2 gal.

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

Number of servings 45
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______ [Pg 189]

HOT CHOCOLATE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar¾ c.
Grated chocolate1½ c.
Salt½ tsp.
Boiling water3 c.
Milk1 gal.
Vanilla2 tsp.

Mix the sugar, grated chocolate and salt with the boiling water and cook until smooth. Add the hot milk and cook ten to fifteen minutes to develop the flavor. Add vanilla and serve. One half teaspoon of cinnamon may be added for flavor if desired.

Number of servings 27
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

URN COFFEE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Coffee, ground medium fine4 c.
Water2 gal.

Put the ground coffee into an urn sack. Let the boiling water from the water urn flow over the coffee. Drain the coffee from the faucet of the urn, and pour the entire amount over the ground coffee twice. This should make a coffee of good strength. The important points in making coffee are that the urn should be kept perfectly clean, using clear water and steel wool or baking soda; the water bags should be kept washed and [Pg 190] well aired; the water used in making the coffee should always be actively boiling before the coffee is made, and the water in the jacket should be maintained at boiling temperature.

Number of servings 48
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

CHAPTER VII

TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES

Food Material Weight Measure Calories [Pg 191]

Apples, A. P.,A fresh

6 oz.

1 apple

100 size box apples

Apples, diced, half-inch cubes

1 lb. 4⅓ c.

Apricots, dried, A. P.A

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

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

1 lb.3 c.

Baking powder

1 lb. 2⅛ c.

Bananas, A. P.A

1 lb.

3 medium sized

Beans, dried lima, uncooked

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

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

1 lb.2⅔ c.

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

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

1 lb. 2⅔ c.

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

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

1 lb. 2⅓ c.

Beets, diced, cooked

1 lb. 2½ c.

Bran

1 lb. 10½ c.

Bread, soft, broken

1 lb. 9 c.

Bread, broken stale

1 lb. 9 c.

Bread crumbs, stale, finely sifted

1 lb. 3⅓ c.

Butter

1 lb. 2 c.

Cabbage, shredded

1 lb. 5½ c.

Celery, quarter-inch pieces

1 lb. 4 c.

Carrots, diced

1 lb. 4 c.

Cheese, cottage, A. P.A, unmixed

1 lb. 2⅔ c.

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

1 lb. 2⅔ c.

Chicken, cooked and cubed

1 lb. 3 c.

Chocolate, cut fine

1 lb. 3½ c. [Pg 192]

Cinnamon, ground

1 lb. 4 c.

Cloves, ground

1 lb. 3¾ c.

Cocoa

1 lb. 4 c.

Cocoanut, short

1 lb. 7 c.

Coffee, medium ground

1 lb. 4⅔ c.

Corn, canned

1 lb. 1¾ c.

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

1 lb. 3 c.

Cornstarch

1 lb. 3⅛ c.

Crackers, 2 inches by 2 inches

1 lb. 108

Crackers, sodas, whole

1 lb. 56

Crackers, broken

1 lb. 10 c.

Cranberries, uncooked

1 lb. 5 c.

Eggs, whole in shell

1 lb. 8

Egg whites

½ lb.8 whites = 1 c.

Egg yolks

½ lb.12 yolks = 1 c.

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

1 lb. 2⅔ c.

Figs, layer, whole

1 lb. 2½ c.

Figs, layer, cut fine

1 lb. 3 c.

Flour, graham

1 lb. 3⅔ c.

Flour, wheat, unsifted

1 lb. 3½ c.

Gelatin, granulated

1 lb. 3 c.

Ginger

1 lb. 4¼ c.

Grapenuts

1 lb. 3⅞ c.

Grapes, cut and seeded as for salad

1 lb. 2¾ c.

Hamburg steak, raw

1 lb. 2 c.

Hominy, pearl

1 lb. 2½ c.

Lard substitute or compound

1 lb. 2⅛ to 2½ c.

Lemons, 300 size

1 lb. 4 lemons

Lemon juice

4 to 5 lemons = 1 c.

Lettuce, average head size

9 oz. 1 head or 10-12 salad leaves

Macaroni, broken 1½ inch pieces

1 lb. macaroni when cooked equals 3 qt.

1 lb. 5 c.

Molasses

1 lb. 1⅓ c.

Mustard

1 lb. 5 c.

Nutmeats, English walnuts, whole

1 lb. 4¾ c.

Nutmeats, English walnuts, chopped

1 lb. 4 c.

Nutmeg, ground

1 lb. 3½ c.

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

1 lb. 5½ c. [Pg 193]

Oils, cottonseed

1 lb 2⅛ c.

Oleomargarine

1 lb. 2 c.

Oranges, diced

1 lb. 2⅓ c.

Oranges, whole, 126 size

8 to 9 oz. 1 orange

Onions, chopped

1 lb. 3 c.

Paprika

1 lb. 3¾ c.

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

1 lb. 3 c.

Peas, canned, drained

1 lb. 2⅔ c.

Pepper, white

1 lb. 4¼ c.

Pickles, whole

1 lb. 16 if 3 in. length 22 if 2 in. length

Pickles, chopped

1 lb. 3 c.

Pineapple, canned broken pieces

1 lb. 2 c.

Potatoes, unpeeled

1 lb. 3 medium sized

Potatoes, peeled

¾ lb.after peeling1 lb. before peeling

Potatoes, diced for creaming

1 lb. 2⅓ c. diced before peeling

Prunes, A. P.A

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

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

1 lb. 2½ c.

Pumpkin, canned

1 lb. 1¾ c.

Raisins, seeded

1 lb. 2½ c.

Raisins, seedless

1 lb. 3 c.

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

1 lb. 2⅛ c.

Salmon

1 lb. 2 c.

Salt

1 lb. 2⅜ c.

Soda

1 lb. 2 c.

Spaghetti

1 lb. spaghetti when cooked equals 2¾ qt.

1 lb. 5 c.

Spinach

1 lb. 2 c. [Pg 194]

String beans, canned

1 lb. 2 c.

Sugar, brown

1 lb. 2¾ c.

Sugar, granulated

1 lb. 2⅛ c.

Sugar, powdered

1 lb. 2¾ c.

Tapioca, pearl

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

1 lb. 2¾ c.

Tea

1 lb. 8 c.

Tuna fish

1 lb. 2 c.

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






End of Project Gutenberg's Quantity Cookery, by Lenore Richards and Nola Treat

*** END OF THIS PROJECT GUTENBERG EBOOK QUANTITY COOKERY ***

***** This file should be named 38615-h.htm or 38615-h.zip *****
This and all associated files of various formats will be found in:
        http://www.gutenberg.org/3/8/6/1/38615/

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


Updated editions will replace the previous one--the old editions
will be renamed.

Creating the works from public domain print editions means that no
one owns a United States copyright in these works, so the Foundation
(and you!) can copy and distribute it in the United States without
permission and without paying copyright royalties.  Special rules,
set forth in the General Terms of Use part of this license, apply to
copying and distributing Project Gutenberg-tm electronic works to
protect the PROJECT GUTENBERG-tm concept and trademark.  Project
Gutenberg is a registered trademark, and may not be used if you
charge for the eBooks, unless you receive specific permission.  If you
do not charge anything for copies of this eBook, complying with the
rules is very easy.  You may use this eBook for nearly any purpose
such as creation of derivative works, reports, performances and
research.  They may be modified and printed and given away--you may do
practically ANYTHING with public domain eBooks.  Redistribution is
subject to the trademark license, especially commercial
redistribution.



*** START: FULL LICENSE ***

THE FULL PROJECT GUTENBERG LICENSE
PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK

To protect the Project Gutenberg-tm mission of promoting the free
distribution of electronic works, by using or distributing this work
(or any other work associated in any way with the phrase "Project
Gutenberg"), you agree to comply with all the terms of the Full Project
Gutenberg-tm License (available with this file or online at
http://gutenberg.net/license).


Section 1.  General Terms of Use and Redistributing Project Gutenberg-tm
electronic works

1.A.  By reading or using any part of this Project Gutenberg-tm
electronic work, you indicate that you have read, understand, agree to
and accept all the terms of this license and intellectual property
(trademark/copyright) agreement.  If you do not agree to abide by all
the terms of this agreement, you must cease using and return or destroy
all copies of Project Gutenberg-tm electronic works in your possession.
If you paid a fee for obtaining a copy of or access to a Project
Gutenberg-tm electronic work and you do not agree to be bound by the
terms of this agreement, you may obtain a refund from the person or
entity to whom you paid the fee as set forth in paragraph 1.E.8.

1.B.  "Project Gutenberg" is a registered trademark.  It may only be
used on or associated in any way with an electronic work by people who
agree to be bound by the terms of this agreement.  There are a few
things that you can do with most Project Gutenberg-tm electronic works
even without complying with the full terms of this agreement.  See
paragraph 1.C below.  There are a lot of things you can do with Project
Gutenberg-tm electronic works if you follow the terms of this agreement
and help preserve free future access to Project Gutenberg-tm electronic
works.  See paragraph 1.E below.

1.C.  The Project Gutenberg Literary Archive Foundation ("the Foundation"
or PGLAF), owns a compilation copyright in the collection of Project
Gutenberg-tm electronic works.  Nearly all the individual works in the
collection are in the public domain in the United States.  If an
individual work is in the public domain in the United States and you are
located in the United States, we do not claim a right to prevent you from
copying, distributing, performing, displaying or creating derivative
works based on the work as long as all references to Project Gutenberg
are removed.  Of course, we hope that you will support the Project
Gutenberg-tm mission of promoting free access to electronic works by
freely sharing Project Gutenberg-tm works in compliance with the terms of
this agreement for keeping the Project Gutenberg-tm name associated with
the work.  You can easily comply with the terms of this agreement by
keeping this work in the same format with its attached full Project
Gutenberg-tm License when you share it without charge with others.

1.D.  The copyright laws of the place where you are located also govern
what you can do with this work.  Copyright laws in most countries are in
a constant state of change.  If you are outside the United States, check
the laws of your country in addition to the terms of this agreement
before downloading, copying, displaying, performing, distributing or
creating derivative works based on this work or any other Project
Gutenberg-tm work.  The Foundation makes no representations concerning
the copyright status of any work in any country outside the United
States.

1.E.  Unless you have removed all references to Project Gutenberg:

1.E.1.  The following sentence, with active links to, or other immediate
access to, the full Project Gutenberg-tm License must appear prominently
whenever any copy of a Project Gutenberg-tm work (any work on which the
phrase "Project Gutenberg" appears, or with which the phrase "Project
Gutenberg" is associated) is accessed, displayed, performed, viewed,
copied or distributed:

This eBook is for the use of anyone anywhere at no cost and with
almost no restrictions whatsoever.  You may copy it, give it away or
re-use it under the terms of the Project Gutenberg License included
with this eBook or online at www.gutenberg.net

1.E.2.  If an individual Project Gutenberg-tm electronic work is derived
from the public domain (does not contain a notice indicating that it is
posted with permission of the copyright holder), the work can be copied
and distributed to anyone in the United States without paying any fees
or charges.  If you are redistributing or providing access to a work
with the phrase "Project Gutenberg" associated with or appearing on the
work, you must comply either with the requirements of paragraphs 1.E.1
through 1.E.7 or obtain permission for the use of the work and the
Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or
1.E.9.

1.E.3.  If an individual Project Gutenberg-tm electronic work is posted
with the permission of the copyright holder, your use and distribution
must comply with both paragraphs 1.E.1 through 1.E.7 and any additional
terms imposed by the copyright holder.  Additional terms will be linked
to the Project Gutenberg-tm License for all works posted with the
permission of the copyright holder found at the beginning of this work.

1.E.4.  Do not unlink or detach or remove the full Project Gutenberg-tm
License terms from this work, or any files containing a part of this
work or any other work associated with Project Gutenberg-tm.

1.E.5.  Do not copy, display, perform, distribute or redistribute this
electronic work, or any part of this electronic work, without
prominently displaying the sentence set forth in paragraph 1.E.1 with
active links or immediate access to the full terms of the Project
Gutenberg-tm License.

1.E.6.  You may convert to and distribute this work in any binary,
compressed, marked up, nonproprietary or proprietary form, including any
word processing or hypertext form.  However, if you provide access to or
distribute copies of a Project Gutenberg-tm work in a format other than
"Plain Vanilla ASCII" or other format used in the official version
posted on the official Project Gutenberg-tm web site (www.gutenberg.net),
you must, at no additional cost, fee or expense to the user, provide a
copy, a means of exporting a copy, or a means of obtaining a copy upon
request, of the work in its original "Plain Vanilla ASCII" or other
form.  Any alternate format must include the full Project Gutenberg-tm
License as specified in paragraph 1.E.1.

1.E.7.  Do not charge a fee for access to, viewing, displaying,
performing, copying or distributing any Project Gutenberg-tm works
unless you comply with paragraph 1.E.8 or 1.E.9.

1.E.8.  You may charge a reasonable fee for copies of or providing
access to or distributing Project Gutenberg-tm electronic works provided
that

- You pay a royalty fee of 20% of the gross profits you derive from
     the use of Project Gutenberg-tm works calculated using the method
     you already use to calculate your applicable taxes.  The fee is
     owed to the owner of the Project Gutenberg-tm trademark, but he
     has agreed to donate royalties under this paragraph to the
     Project Gutenberg Literary Archive Foundation.  Royalty payments
     must be paid within 60 days following each date on which you
     prepare (or are legally required to prepare) your periodic tax
     returns.  Royalty payments should be clearly marked as such and
     sent to the Project Gutenberg Literary Archive Foundation at the
     address specified in Section 4, "Information about donations to
     the Project Gutenberg Literary Archive Foundation."

- You provide a full refund of any money paid by a user who notifies
     you in writing (or by e-mail) within 30 days of receipt that s/he
     does not agree to the terms of the full Project Gutenberg-tm
     License.  You must require such a user to return or
     destroy all copies of the works possessed in a physical medium
     and discontinue all use of and all access to other copies of
     Project Gutenberg-tm works.

- You provide, in accordance with paragraph 1.F.3, a full refund of any
     money paid for a work or a replacement copy, if a defect in the
     electronic work is discovered and reported to you within 90 days
     of receipt of the work.

- You comply with all other terms of this agreement for free
     distribution of Project Gutenberg-tm works.

1.E.9.  If you wish to charge a fee or distribute a Project Gutenberg-tm
electronic work or group of works on different terms than are set
forth in this agreement, you must obtain permission in writing from
both the Project Gutenberg Literary Archive Foundation and Michael
Hart, the owner of the Project Gutenberg-tm trademark.  Contact the
Foundation as set forth in Section 3 below.

1.F.

1.F.1.  Project Gutenberg volunteers and employees expend considerable
effort to identify, do copyright research on, transcribe and proofread
public domain works in creating the Project Gutenberg-tm
collection.  Despite these efforts, Project Gutenberg-tm electronic
works, and the medium on which they may be stored, may contain
"Defects," such as, but not limited to, incomplete, inaccurate or
corrupt data, transcription errors, a copyright or other intellectual
property infringement, a defective or damaged disk or other medium, a
computer virus, or computer codes that damage or cannot be read by
your equipment.

1.F.2.  LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right
of Replacement or Refund" described in paragraph 1.F.3, the Project
Gutenberg Literary Archive Foundation, the owner of the Project
Gutenberg-tm trademark, and any other party distributing a Project
Gutenberg-tm electronic work under this agreement, disclaim all
liability to you for damages, costs and expenses, including legal
fees.  YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT
LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE
PROVIDED IN PARAGRAPH 1.F.3.  YOU AGREE THAT THE FOUNDATION, THE
TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE
LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR
INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH
DAMAGE.

1.F.3.  LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a
defect in this electronic work within 90 days of receiving it, you can
receive a refund of the money (if any) you paid for it by sending a
written explanation to the person you received the work from.  If you
received the work on a physical medium, you must return the medium with
your written explanation.  The person or entity that provided you with
the defective work may elect to provide a replacement copy in lieu of a
refund.  If you received the work electronically, the person or entity
providing it to you may choose to give you a second opportunity to
receive the work electronically in lieu of a refund.  If the second copy
is also defective, you may demand a refund in writing without further
opportunities to fix the problem.

1.F.4.  Except for the limited right of replacement or refund set forth
in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER
WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO
WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE.

1.F.5.  Some states do not allow disclaimers of certain implied
warranties or the exclusion or limitation of certain types of damages.
If any disclaimer or limitation set forth in this agreement violates the
law of the state applicable to this agreement, the agreement shall be
interpreted to make the maximum disclaimer or limitation permitted by
the applicable state law.  The invalidity or unenforceability of any
provision of this agreement shall not void the remaining provisions.

1.F.6.  INDEMNITY - You agree to indemnify and hold the Foundation, the
trademark owner, any agent or employee of the Foundation, anyone
providing copies of Project Gutenberg-tm electronic works in accordance
with this agreement, and any volunteers associated with the production,
promotion and distribution of Project Gutenberg-tm electronic works,
harmless from all liability, costs and expenses, including legal fees,
that arise directly or indirectly from any of the following which you do
or cause to occur: (a) distribution of this or any Project Gutenberg-tm
work, (b) alteration, modification, or additions or deletions to any
Project Gutenberg-tm work, and (c) any Defect you cause.


Section  2.  Information about the Mission of Project Gutenberg-tm

Project Gutenberg-tm is synonymous with the free distribution of
electronic works in formats readable by the widest variety of computers
including obsolete, old, middle-aged and new computers.  It exists
because of the efforts of hundreds of volunteers and donations from
people in all walks of life.

Volunteers and financial support to provide volunteers with the
assistance they need are critical to reaching Project Gutenberg-tm's
goals and ensuring that the Project Gutenberg-tm collection will
remain freely available for generations to come.  In 2001, the Project
Gutenberg Literary Archive Foundation was created to provide a secure
and permanent future for Project Gutenberg-tm and future generations.
To learn more about the Project Gutenberg Literary Archive Foundation
and how your efforts and donations can help, see Sections 3 and 4
and the Foundation web page at http://www.pglaf.org.


Section 3.  Information about the Project Gutenberg Literary Archive
Foundation

The Project Gutenberg Literary Archive Foundation is a non profit
501(c)(3) educational corporation organized under the laws of the
state of Mississippi and granted tax exempt status by the Internal
Revenue Service.  The Foundation's EIN or federal tax identification
number is 64-6221541.  Its 501(c)(3) letter is posted at
http://pglaf.org/fundraising.  Contributions to the Project Gutenberg
Literary Archive Foundation are tax deductible to the full extent
permitted by U.S. federal laws and your state's laws.

The Foundation's principal office is located at 4557 Melan Dr. S.
Fairbanks, AK, 99712., but its volunteers and employees are scattered
throughout numerous locations.  Its business office is located at
809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email
business@pglaf.org.  Email contact links and up to date contact
information can be found at the Foundation's web site and official
page at http://pglaf.org

For additional contact information:
     Dr. Gregory B. Newby
     Chief Executive and Director
     gbnewby@pglaf.org


Section 4.  Information about Donations to the Project Gutenberg
Literary Archive Foundation

Project Gutenberg-tm depends upon and cannot survive without wide
spread public support and donations to carry out its mission of
increasing the number of public domain and licensed works that can be
freely distributed in machine readable form accessible by the widest
array of equipment including outdated equipment.  Many small donations
($1 to $5,000) are particularly important to maintaining tax exempt
status with the IRS.

The Foundation is committed to complying with the laws regulating
charities and charitable donations in all 50 states of the United
States.  Compliance requirements are not uniform and it takes a
considerable effort, much paperwork and many fees to meet and keep up
with these requirements.  We do not solicit donations in locations
where we have not received written confirmation of compliance.  To
SEND DONATIONS or determine the status of compliance for any
particular state visit http://pglaf.org

While we cannot and do not solicit contributions from states where we
have not met the solicitation requirements, we know of no prohibition
against accepting unsolicited donations from donors in such states who
approach us with offers to donate.

International donations are gratefully accepted, but we cannot make
any statements concerning tax treatment of donations received from
outside the United States.  U.S. laws alone swamp our small staff.

Please check the Project Gutenberg Web pages for current donation
methods and addresses.  Donations are accepted in a number of other
ways including including checks, online payments and credit card
donations.  To donate, please visit: http://pglaf.org/donate


Section 5.  General Information About Project Gutenberg-tm electronic
works.

Professor Michael S. Hart is the originator of the Project Gutenberg-tm
concept of a library of electronic works that could be freely shared
with anyone.  For thirty years, he produced and distributed Project
Gutenberg-tm eBooks with only a loose network of volunteer support.


Project Gutenberg-tm eBooks are often created from several printed
editions, all of which are confirmed as Public Domain in the U.S.
unless a copyright notice is included.  Thus, we do not necessarily
keep eBooks in compliance with any particular paper edition.


Most people start at our Web site which has the main PG search facility:

     http://www.gutenberg.net

This Web site includes information about Project Gutenberg-tm,
including how to make donations to the Project Gutenberg Literary
Archive Foundation, how to help produce our new eBooks, and how to
subscribe to our email newsletter to hear about new eBooks.