Quantity Cooke ry MM • I '.enore Richards and Nola Treat tmiMtaaaat»ilim*aiv ku miiaiBiai i S Kl os>fKKiSK^^ ■ J XV oon -,^°''"«" University Library I A 02U.R5 °iiniMm'/ '^°°''^''V'' ""S"" planning and cooke 3 1924 000 524 847 HOTEL ADMINISTRATION LIBRARY Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000524847 QUANTITY COOKERY % ^man SirljiarJia Quantity Cookeky Tba-Room Eecipbs QUANTITY COOKERY MENU PLANNING AND COOKING FOR LARGE NUMBERS BY LENORE RICHARDS, B.A. and NOLA TREAT, B.S. ASSISTANT PROFESSORS OF INSTrTUTTON MANAGEMENT COLLEGE OF AGRICULTURE mnVEESITV OF UINNESQTA BOSTON LITTLE, BROWN, AND COMPANY 1929 TX Try ~A^a:^ Z3Jl> Copyright, igss. By Little, Brown, and Company. All rights reserved Feinted 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 i, 1922 CONTENTS CHAPTER PAGE I. Principles Underlying the Planning of Menus FOR Large Numbers i II. Standards for Judging Meals .... 8 III. Types of Menus ii IV. Suggestive Charts and Lists to be Used in Menu Planning 42 V. The Importance and Use of Forms ... 66 VI. Recipes 73 VII. Table of Weights and their Approximate Meas- ures 191 Index 195 QUANTITY COOKERY CHAPTER I PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS Well-balanced and appropriate menus are abso- lutely 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 veri- fied 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 mana- ger 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 en- suing chapters succeed in explaining these principles and in emphasizing their importance, the authors' purpose will have been served. In planning menus for an institution the manager must: 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. 2 QUANTITY COOKERY Keep menus appropriate to the temperature; the weather ; the season ; occasional holidays. Recognize the Hmitations 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 cafe- teria 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 satis- fied 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 colFee 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. MENUS FOR LARGE NUMBERS 3 The eccHiomic 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 defi- nitely 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 lumber- jacks 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 plan- ning 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 4 QUANTITY COOKERY be served in courses. Children especially are likely to hurry through their meals, and the serving of food in courses prevents too rapid eating. It is true, of course, that extra service requires more labor, and so may not prove possible, even though desirable. The responsibility for maintaining a constant variety in food calls for the continued exercise of initiative, the determination to avoid monotonous repetition, a mind open to new foods and new methods of prepara- tion 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 pur- chases 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 MENUS FOR LARGE NUMBERS s variety should not come within the day or meal but within the week or month. Surprise always helps to induce appetite and this fact is as applicable to the menu in the children's home as to that of the tea room. It is good business practice as well as good dietetic practice to plan meals according to the weather and the time of year. Hot, heavy foods sell best in cold weather. Cool, crisp, fresh foods sell best on the hot- test days. The public is very susceptible to weather conditions. Holidays give a popularity to certain foods which they enjoy at no other time of the year. It is good business to make the most of these foods by serving them on appropriate days. There are 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 manage- ment to give space only to efficient equipment and to use that equipment to its maximum capacity. Again, incomplete equipment may have to be con- sidered 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 6 QUANTITY COOKERY 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 a la carte service the left-over problem is not so serious. It is very nicely taken care of in tea MENUS FOR LARGE NUMBERS 7 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 cafe- teria can serve a large variety of dishes because the patrons wait on themselves. A similar choice or variety is impracticable where there is table service, except in hotels, restaurants and tea rooms where cost is not so great a factor. CHAPTER II STANDARDS FOR JUDGING MEALS Provided the principles of good nutrition have not been violated, the main basis for judging any meal is palatability. Palatability depends upon appearance and quality. Appearance in turn depends upon quan- tity, color, form and service upon the plate. Qual- ity is determined by odor, flavor, temperature, texture and consistency. Reduced to outline form, the ele- ments of palatability are : Palatability appearance quality quantity color form neatness arrangement 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 eff"ect 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 a la carte, it is better to adjust portions and prices to the end that the patron STANDARDS FOR JUDGING MEALS 9 may have some variety in his meal without prohibitive expense. Color is important in inducing appetite. The caf- eteria counter displaying a bufF-colored pie, snow pud- ding, 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 unsatis- factory when actually served because some of the above points have been overlooked. Odor and temperature are important factors in qual- ity. It would seem superfluous to say that hot things lo QUANTITY COOKERY must be served hot and cold things must be served cold, yet in serving large numbers the strict observance of these rules is one of the difficult problems to be solved. It can be solved, however, with efficient equipment prop- erly 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 inval- uable, since they impart a knowledge of the way things are done, which in turn creates a confidence and assur- ance that nothing else can give. CHAPTER III types of menus Cafeteria Menus Though it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafe- terias 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 s?imeness 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 1-2 hot breads 2 meats 1-2 sandwiches (l meat substitute) 2-3 salads I kind of potatoes 2-3 relishes 2-3 vegetables 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. 12 QUANTITY COOKERY 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 vege- tables 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. TYPES OF MENUS 13 One kind of pie. One-crust and two-crust pies should so far as possible be alternated in successive menus. Two or more kinds of pie may be demanded, but when possible patrons should be edu- cated 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 cafe- terias 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 else- where (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 cafe- 14 QUANTITY COOKERY terias may offer fewer choices. The majority of estab- lishments, however, will find this variety ample, the idea being to serve the maximum variety within the week rather than within the day or meal. A star has been used to indicate those dishes in which left-overs may be used to particular advantage. CAFETERIA MENUS Date Monday Date Tuesday Date Wednesday BREAKFAST Fruits Grapefruit Prunes Apples Stewed cherries BREAKFAST Fruits Oranges Bananas Apricots Canned pears BREAKFAST Fruits Grapefruit Baked apples Stewed figs Canned plums Cereals Cream of wheat, chopped figs Grapenuts PufFed rice Cereals Cream of barley Post toasties Puffed wheat Cereals Oatmeal Shredded wheat Grapenuts Hot Dishes Fried eggs Bacon Wheat muffins Hot Dishes Pancakes Cinnamon toast Poached eggs Hot Dishes Fried mush Broiled ham Toast LUNCH Soup Cream of lima bean soup LUNCH Soup Oyster stew LUNCH Soup Vegetable soup Meats Veal roast, gravy Creamed dried beef on toast Meats Pork chops *Cheese fondue Meats Leg of lamb, mint sauce Hamburg balls Vegetables Mashed potatoes Buttered peas Cabbage au gratin Vegetables Creamed potatoes Boiled onions Buttered carrots Fried apples Vegetables Mashed potatoes Scalloped tomatoes Creamed celery * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS IS Date Monday Date Tuesday Date Wednesday LUNCH LUNCH LUNCH (Continued) (Continued) (Continued) Salads Salads Salads Pear salad Orange salad Peach salad Head lettuce salad Head lettuce salad Head lettuce salad Tomato salad Cabbage salad Tuna fish salad Breads Breads Breads Cinnamon rolls Wheat muffins Corn bread *Ham and pickle Raisin and nut sandwiches sandwiches Desserts Desserts Desserts *Chocolate bread *Prunecot shortcakes Carrot plum pudding with Fruit pudding, vanilla vanilla sauce Snow pudding, sauce Fruit custard sauce Fruit Fig tapioca Chocolate blanc Baked rhubarb *Fruit whip mange with nuts Baked custard Caramel cake White cake, lemon Cocoanut cake Banana cream pie filling, white Cranberry pie Ice cream frosting Ice cream, chocolate Pumpkin pie sauce Ice cream DINNER DINNER DINNER Soup Soup Soup Cream of celery soup Peanut butter soup Clear tomato soup Meats Meats Meats Swiss steak Rib roast of beef Baked ham Tongue, mustard Veal stew *Cottage cheese sauce croquettes, cream sauce Vegetables Vegetables Vegetables Browned potatoes Mashed potatoes Glazed sweet *Corn pudding Creamed asparagus potatoes Mashed turnips Buttered beets Creamed hominy String beans Salads Salads Salads Sardine salad Pineapple and celery Banana salad Head lettuce salad salad Head lettuce salad Cottage cheese salad Head lettuce salad Spinach and egg salad Deviled egg salad * Indicates dishes in which left-overs may hi used to advantage. i6 QUANTITY COOKERY Date Monday Date Tuesday Date Wednesday DINNER DINNER DINNER (Contintied) (Continued) (Continued) Breads Breads Breads Hot rolls Baking-powder biscuits Raised muffins Desserts Desserts Desserts Cottage pudding, *Rice and raisin Grapenut pudding, lemon sauce pudding, hard lemon sauce Fruit sauce Fruit Pineapple pudding Fruit Loganberry tapioca Baked apples *Fruit cocktail Apricot whip White cake, nut Caramel tapioca Ginger cake icing Chocolate cake Lemon pie Chocolate pie Apple pie Ice cream Ice cream Ice cream Date Thursday Date Friday BREAKFAST Date Saturday BREAKFAST BREAKFAST Fruits Fruits Fruits Oranges Grapefruit Grapefruit Pineapple Peaches Oranges Applesauce Apricots Royal Anne cherries Bananas Baked apples Prunes Cereals Cereals Cereals Malt of wheat Corn meal mush Rice boiled in milk Grapenuts Puffed rice Grapenuts Posttoasties Shredded wheat Post toasties Hot Dishes Hot Dishes Hot Dishes French toast Toast Bacon and eggs Toast Date muffins Toast Boiled eggs Poached eggs Pancakes LUNCH LUNCH LUNCH Soup Soup Soup Cream of corn soup Cream of tomato soup Noodle soup Meats Meats Meats Creamed sweet- Baked halibut, Roast beef, gravy breads on toast tartare sauce *Spanish rice Beef a la mode Egg cutlets, cream sauce * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS 17 Date Thursday Date Friday Date Saturday LUNCH LUNCH LUNCH {Continued) {Continued) {Continued) Vegetables Vegetables Vegetables Parsley buttered Baked potato Mashed potato potatoes Fried parsnips String beans Steamed rice in milk Buttered asparagus Spinach and egg Fried eggplant on toast Buttered cabbage Salads Salads Salads Fruit salad Prune and cottage Grapefruit salad Head lettuce salad cheese salad Head lettuce salad Raisin arid carrot Head lettuce salad Asparagus salad salad Perfection salad Breads Breads Breads Baking-powder Bran muffins Parker House rolls biscuits and honey Desserts Desserts Desserts Loganberry cobbler Apple dumplings, Orange fritters, syrup Fruit lemon sauce Fruit Maple nut mold, Fruit Norwegian prune custard sauce Cocoanut custard pudding Fruit cocktail Cornstarch pudding. *Fruit gelatin Cake with fudge chocolate sauce Angel cake frosting Spice cake *Mince pie Pineapple pie Blackberry pie Ice cream Ice cream Ice cream DINNER DINNER DINNER Soup Soup Soup Cream of pea soup Creole soup Meats Meats Meats Roast pork loin, Breaded veal chops gravy *Scalloped fish in Macaroni and cheese ramekins Vegetables Vegetables Vegetables Mashed potatoes Creamed potatoes Baked liraa beans Buttered onions with green peppers Rice croquettes with and pimentos jelly Spinach and lemion * Indicates dishes in which left-overs may be used to advantage. l8 QUANTITY COOKERY Date Thursday Date Friday Date Saturday DINNER (Continued) DINNER (Continued) DINNER (Continued) Salads Peach salad Head lettuce salad Tomato salad Salads Orange salad Head lettuce salad Celery hearts Salads Breads Corn muffins Breads Cottage rolls Breads Desserts Chocolate souffle Fruit Caramel Bavarian Baked apples Sugar cookies Apricot pie Ice cream Desserts Steamed molasses pudding, egg hard sauce Fruit *Fruit gelatin Tapioca cream Individual tea cakes with raisins Butterscotch pie Ice cream Desserts Date Monday Date Tuesday Date Wednesday BREAKFAST BREAKFAST BREAKFAST Fruits Apples Sliced oranges Plums, red canned Prunes Fruits Bananas Grapefruit Apricot sauce Stewed, red, pitted cherries Fruits Grapes Oranges Apple sauce Royal Anne cherries Cereals Post toasties Grapenuts Corn meal mush Cereals Shredded wheat Puffed rice Oatmeal Cereals Malt of wheat Grapenuts Post toasties Hot Dishes French toast Boiled eggs Toast Hot Dishes Fried mush Toast Bacon Hot Dishes Doughnuts Toast Scrambled eggs * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS 19 Date Monday Date Tuesday Date Wednesday LUNCH LUNCH LUNCH Soup Soup Soup Clear tomato soup Cream of potato soup Noodle soup Meats Meats Meats Baked ham Roast pork and Creamed chicken on Spaghetti and cheese gravy toast Beef stew Meat loaf Vegetables Vegetables Vegetables Browned sweet Mashed potatoes Parsley buttered potatoes *Corn pudding potatoes Creamed cabbage Buttered beets Creamed carrots Baked navy beans Spinach and lemon Salads Salads Salads Banana salad Nut, celery, cabbage Sardine salad Shredded lettuce salad Head lettuce salad salad Head lettuce salad Mashed potato salad ♦Potato salad Prune and peanut butter salad Breads Breads Breads Brown bread Raisin bread Baking powder Egg and pickle biscuits sandwiches Cottage cheese, green pepper and nut sandwiches Desserts Desserts Desserts Peach shortcake Apple pufF pudding, *Bread pudding, Fruit lemon sauce vanilla sauce Chocolate pudding Fruit Fruit Caramel tapioca Floating Island Apricot whip White cake with Cranberry sauce Maple nut mold. orange filling Chocolate cake custard sauce and frosting Rhubarb pie White cake, white Custard pie Ice cream icmg Ice cream Banana cream pie Ice cream * Indicates dishes in which left-overs may be used to advantage. 20 QUANTITY COOKERY Date Monday Date Tuesday Date Wednesday DINNER DINNER DINNER Soup Soup Soup Cream of lima bean Cream of celery soup Cream of pea soup soup Meats Meats Meats Rib roast, gravy Veal birds Short ribs of beef Frankfurters Creamed dried beef on toast Sausage balls Vegetables Vegetables Vegetables Mashed potatoes Baked potatoes Browned potatoes Stewed tomatoes String beans Buttered onions Scalloped eggplant Buttered asparagus *Succotash Salads ' Salads Salads Fruit salad Grape and celery Banana and nut Head lettuce salad salad salad Perfection salad Head lettuce salad Head lettuce salad Cottage cheese salad Tuna fish and celery salad Breads Breads Breads Graham muflSns Corn bread Nut bread Desserts Desserts Desserts Lemon rice pudding Chocolate souffle *Brown Betty, lemon Fruit Fruit sauce Baked custard *Fruit cocktail Fruit *Fruit gelatin Baked prune whip Pineapple tapioca Raisin rocks with nuts *Fruit Bavarian Blueberry pie Doughnuts Washington pie. Ice cream Pineapple pie cream filling Ice cream Raisin pie Ice cream Date Thursday Date Friday Date Saturday BREAKFAST Fruits Apples Bananas Pineapple Pears BREAKFAST Fruits Peaches Prunes Oranges Stewed figs BREAKFAST Fruits Cherries Baked apples Grapefruit Peaches * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS 21 Date Thursday Date Friday Date Saturday BREAKFAST (Continued) Cereals Cream of rye Puffed wheat Cornflakes BREAKFAST (Continued) Cereals Oatmeal Shredded wheat Grapenuts BREAKFAST (Continued) Cereals Cream of barley Puffed rice Post toasties Hot Dishes Fried eggs French toast Toast Broiled ham Hot Dishes Poached eggs on toast Toast Rice pancakes Hot Dishes Fried eggs Toast Muffins LUNCH Soup Cream of corn soup LUNCH Soup *Vegetable soup LUNCH Soup Cream of spinach soup Meats Swiss steak Creamed eggs on on toast Meats Veal roast with dressing Scalloped salmon Meats Breaded pork chops Veal hearts en casserole Vegetables Baked potato Mashed rutabagas Creamed celery Vegetables Mashed potato Buttered beets Creamed onions Vegetables Scalloped potatoes Buttered carrots String beans Salads Orange salad Head lettuce salad Tomato aspic Salads Grapefruit salad Head lettuce salad *Combination vegetable salad Salads Pineapple with cottage cheese Head lettuce salad Perfection salad Breads Brown bread Breads Raised muffins *Fruit sandwiches Breads Cinnamon rolls * Indicates dishes in which left-overs may be used to advantage. 22 QUANTITY COOKERY Date Thursday Date Friday Date Saturday LUNCH LUNCH LUNCH (Continued) (Continued) (Continued) Desserts Desserts Desserts Steamed plum *Chocolate rice Raspberry roll, rasp- pudding, vanilla custard with berry sauce sauce menngue Fruit Fruit Fruit Red plum whip Baked apples *Fruit gelatin Rice Bavarian pud- Cornstarch pudding, Lady Baltimore cake ding chocolate sauce Cream puffs Banana cream cake Sponge cake, Loganberry pie Apple pie whipped cream Ice cream, maple Ice cream Butterscotch pie nut sauce Ice cream DINNER DINNER DINNER Soup Soup Soup Cream of tomato Cream of corn soup soup Meats Meats Meats Leg of lamb, gravy Fried oysters with ♦Baked hash lemon Pot roast Vegetables Vegetables Vegetables Mashed potatoes Mashed potatoes Creamed cabbage Scalloped tomatoes Buttered peas Steamed rice in milk Salads Salads Salads Cottage cheese balls Deviled egg salad rolled in nuts Shredded lettuce Head lettuce salad salad Radishes Celery hearts Breads Breads Breads Muffins Baking-powder biscuits * Indicates dishes in vhich left-overs may be used to advantage. TYPES OF MENUS 23 Date Thursday Date Friday Date Saturday DINNER (Continued) DINNER (Continued) DINNER (Continued) Desserts *Baked rice pudding Fruit *Date torte, whipped cream Orange custard Chocolate cake Desserts Peach cobbler Fruit Apple tapioca *Charlotte russe White cake, choco- late icing Desserts Cherry pie Ice cream Lemon pie Ice cream Date Monday BREAKFAST Fruits Oranges Baked apples Cherries Prunes Cereals Malt of wheat Cornflakes Grapenuts Hot Dishes Toast *Crumb pancakes Fried eggs Date Tuesday BREAKFAST Fruits Grapefruit Bananas Plums Apricots Cereals Oatmeal Shredded wheat Puffed rice Hot Dishes Toast Bran muffins Poached eggs Date Wednesday BREAKFAST Fruits Apple sauce Peaches Pineapple Grapefruit Cereals Cream of rye Puffed wheat Grapenuts Hot Dishes Toast French toast Bacon LUNCH Soup Cream of corn soup LUNCH Soup Peanut butter soup LUNCH Soup *Vegetable soup Meats Small steaks *Cheese fondue Meats Roast lamb,'mint sauce Weiners Meats Liver and bacon *Hamburg balls * Indicates dishes in which left-overs may be used to advantage. 24 QUANTITY COOKERY Date Monday Date Tuesday Date Wednesday LUNCH LUNCH LUNCH (Continued) {Continued) (Continued) Vegetables Vegetables Vegetables Creamed potatoes Mashed potatoes Glazed sweet Beets in vinegar Carrots and peas potatoes Buttered onions Creamed cabbage *Corn pudding Spinach and lemon Salads Salads Salads Pear salad *Potato salad Apple and celery Head' lettuce salad Head lettuce salad salad Cabbage slaw Tomato aspic salad Head lettuce salad Cottage cheese salad Breads Breads Breads *Crumb muffins Cottage rolls Corn br«ad *Ftuit sandwiches *Ham and pickle sandwiches Desserts Desserts Desserts Rice and raisins with *Brown Betty, lemon Lemon rice pudding hard sauce sauce Fruit Fruit Fruit *Fruit cocktail *Fruit gelatin Apricot whip *Date torte, whipped Maple nut mold. Caramel custard cream custard sauce White cake, choco- Apple-sauce cake Spice cake late frosting Chocolate pie j Cocoanut cream pie Raspberry pie Ice cream Ice cream Ice cream DINNER DINNER DINNER Soup Soup Soup *Tomato stock soup Oyster stew Cream of spinach soup Meats Meats Meats Baked ham Roast veal, gravy Rib roast of beef. *Meat loaf Rice and nut loaf. gravy brown sauce Salmon croquettes, cream sauce Vegetables Vegetableis Vegetables Baked potatoes Mashed potatoes Mashed potatoes *Scalloped corn Buttered turnips Spagketti and toma- ' Mashed squash String beans toes Creamed onions * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS 25 Date Monday Date Tuesday Date Wednesday DINNER DINNER DINNER {.Continued) (Continued) (Continued) Salads Salads Salads Cottage cheese with Pineapple and celery Grapefruit salad nuts, green peppers salad Head lettuce salad and pimentos Head lettuce salad Sliced cucumbers Head lettuce salad *Combination vege- Asparagus salad table salad Breads Breads Breads Baking-powder Nut bread Cottage rolls biscuits Desserts Desserts Desserts Baked apples Cherry steamed Grapenut pudding. Fruit pudding, cherry lemon sauce Prune pudding sauce Fig tapioca Pineapple pudding Tapioca cream Fruit Jelly roll Chocolate blanc Snow pudding, cus- Gooseberry and mange tard sauce raisin pie Fruit Doughnuts Ice cream Cake with fig filling Apricot pie and white frosting Ice cream Butterscotch pie Ice cream Date Thursday Date Friday Date Saturday BREAKFAST BREAKFAST BREAKFAST Fruits Fruits Fruits Oranges Grapefruit Oranges Apple sauce Bananas Cherries Apricots Peaches Grapefruit Plums Prunes Plums Cereals Cereals Cereals Cream of wheat Cream of barley Corn meal mush Cornflakes Puffed wheat Shredded wheat Grapenuts Cornflakes Grapenuts Hot Dishes Hot Dishes Hot Dishes Toast Toast Toast Buckwheat cakes Sausages French toast Poached eggs Muffins Fried eggs * Indicates dishes in which left-overs may be used to advantage. 26 QUANTITY COOKERY Date Thursday Date Friday Date Saturday LUNCH LUNCH LUNCH Soup Soup Soup Cream of pea soup Cream of lima bean *Chicken and rice soup soup Meats Meats Meats Breaded veal Chicken and biscuit Rib roast of beef *Mutton stew with Codfish balls, cream Tongue with mustard vegetables sauce sauce Vegetables Vegetables Vegetables Browned potatoes Baked potatoes Mashed potatoes *Succotash Buttered peas Fried parsnips Creamed asparagus Creamed celery String beans Salads Salads Salads *Fruit salad Deviled egg salad Prune and cottage Head lettuce salad Head lettuce salad cheese salad Beet and egg salad Lobster salad Head lettuce salad *Potato salad Breads Breads Breads Baking-powder cin- Plain muffins Cottage rolls namon rolls Lettuce sandwiches Desserts Desserts Desserts Peach cobbler *Bread pudding. Chocolate souffle Fruit vanilla sauce Fruit Prune whip Fruit Norwegian prune Floating Island Caramel pudding pudding White cake, white Baked apples *Fruit cocktail frosting Chocolate cake, Apple sauce cake, Apple pie chocolate icing chocolate icing Ice cream Cream pie *Mince pie Ice cream Ice cream DINNER DINNER DINNER Soup Soup Soup Cream of tomato Cream of potato soup soup Meats Meats Meats Roast pork and Steamed whitefish, dressing egg sauce *Cottage cheese Breaded veal hearts croquettes, cream sauce * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS 27 Date Thursday Date Friday Date Saturday DINNER DINNER DINNER (Continued) (Continued) (Continued) Vecetables Vegetables Vegetables Mashed potatoes Creamed potatoes Cabbage in vinegar Stewed tomatoes Creamed carrots Corn with pimentos and green peppers Salads Salads Salads Apricot salad Banana salad Head lettuce salad Head lettuce salad Celery hearts Spinach and egg salad Breads Breads Breads Hot rolls Corn bread Desserts Desserts Desserts Carrot plum pudding, Apple dumplings. vanilla sauce lemon sauce Date and nut blanc Fruit mange, custard Baked custard sauce Orange gelatin Chocolate pudding Lemon filled layer Fruit cake Cup cakes with fruit Blueberry pie Banana cream pie Ice cream Ice cream Date Monday Date Tuesday Date Wednesday BREAKFAST BREAKFAST BREAKFAST Fruits Fruits Fruits Bananas Oranges Plums Peaches Apricots Fresh apples Grapefruit Prunes Bananas Baked apples Royal Anne cherries Grapefruit Cereals Cereals Cereals Oatmeal Cream of wheat Corn meal Puffed wheat Cornflakes Shredded wheat Cornflakes Grapenuts Puffed rice ' Indicates dishes in which left-overs may be used to advantage. 28 QUANTITY COOKERY Date Monday Date Tuesday Date Wednesday BREAKFAST BREAKFAST BREAKFAST {Continued) (Continued) {Continiud) Hot Dishes Hot Dishes Hot Dishes Toast Toast Toast Poached eggs *Crumb griddle cakes Creamed dried beef French toast Bacon and fried on toast apples Doughnuts LUNCH LUNCH LUNCH Soup Soup Soup Cream of potato *Creole soup Cream of corn soup soup Meats Meats Meats Baked ham *Scalloped oysters Roast Iamb, gravy Macaroni and cheese Roast beef, graVy Meat pie Vegetables Vegetables Vegetables Baked sweet potatoes Parsley buttered Mashed potatoes Spinach and egg potatoes Fried parsnips *Corn pudding Mashed squash Beets in vinegar Creamed peas Salads Salads Salads Apple, celery and nut *Fruit salad Banana salad salad Head lettuce salad Head lettuce salad Head lettuce salad Cottage cheese. *Potato salad *Combination vege- chopped celery table salad and pimento salad Breads Breads Breads Crumb muffins Corn bread Fruit sandwiches Cottage rolls Desserts Desserts Desserts Steamed plum pud- Loganberry cobbler *Prunecot shortcaKe ding, vanilla sauce Fruit Fruit Fruit Caramel Bavarian Apple tapioca Baked custard cream *Fruit cocktail Prune whip Baked apples Washington pie. Jelly roll, chocolate Ginger cake, whipped chocolate filling filling cream Custard pie Peach pie Lemon pie Ice cream Ice cream Ice cream * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS 29 Date Monday Date Tuesday Date Wednesday DINNER DINNER DINNER Soup Soup Soup Cream of tomato Cream of spinach *Chicken and rice soup soup soup Meats Meats Meats Roast pork, dressing, Chicken a la king on Small steaks gravy toast *Cheese and tomato Mutton stew *Meat loaf souffle Vegetables Vegetables Vegetables Mashed potatoes French fried pota- Creamed potatoes Creamed celery toes *Scalloped corn Rice croquettes. *Scalloped tomatoes String beans jelly Creamed cauliflower Salads Salads Salads Orange salad Grapefruit salad Pear salad Head lettuce salad Head lettuce salad Head lettuce salad Cabbage salad Beet and egg salad Tuna fish salad Breads Breads Breads Graham bread Baking-powder biscuits and maple syrup *Crumb mufiSns Desserts Desserts Desserts *Brown Betty, lemon *ChocoIate rice pud- Cottage pudding. sauce ding lemon sauce Fruit Fruit Fruit Tapioca cream Cocoanut custard Cornstarch blanc Chocolate blanc Pineapple pudding mange, fruit sauce mange White cake with Chocolate pudding Spice cake white icing Caramel cake Cocoanut cream pie Cherry pie *Mince pie Ice cream Ice cream Ice cream Date Thursday Date Friday Date Saturday BREAKFAST Fruits Peaches Pineapple Oranges Prunes BREAKFAST Fruits Grapefruit Bananas Prunes Apricots BREAKFAST Fruits Oranges Plums Baked apples Cherries * Indicates dishes in which left-overs may be used to advantage. 30 QUANTITY COOKERY Date Thursday Date Friday Date Saturday BREAKFAST (Continued) Cereals Cream of rice with raisins Puffed wheat Grapenuts BREAKFAST (Continued) Cereals Cream of rye Cornflakes Shredded wheat BREAKFAST (Continued) Cereals Cream of barley Puffed rice Grapenuts Hot Dishes Toast French toast Fried eggs Hot Dishes Toast MufiSns Pancakes Broiled ham Hot Dishes Toast Poached eggs Milk toast LUNCH Soup Cream of lima bean soup LUNCH Soup Cream of tomato soup LUNCH Soup Cream of celery soup Meats Pork chops ♦Hamburg balls Meats Fried salmon steak with lemon *Baked hash Meats Swiss steak *Cottage cheese croquettes with cream sauce Vegetables Glazed sweet potatoes Buttered onions Kidney beans Vegetables Creamed potatoes Buttered cauliflower Corn with pimento and green peppers Vegetables Mashed potatoes Buttered rutabagas Stewed tomatoes Salads Pineapple with cottage cheese Head lettuce salad Asparagus salad Salads Celery cabbage salad Head lettuce salad *Fruit salad Salads Shrimp salad Head lettuce salad String bean and shallot salad Breads Nut bread Breads Muffins Breads Cinnamon rolls * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS 31 Date Thursday Date Friday Date Saturday LUNCH LUNCH LUNCH {Continued) (Continued) (Continued) Desserts Desserts Desserts Apple fritters with Bread pudding. Steamed cherry pud- syrup vanilla sauce ding, cherry sauce Fruit Fruit Fruit Apricot whip Snow pudding. Chocolate blanc Maple nut mold. custard sauce mange custard sauce Fig tapioca Pineapple tapioca Banana cream cake Cake with orange Nut cake Blackberry pie filling and frosting Apricot pie Ice cream Apple pie Ice cream Ice cream DINNER DINNER DINNER Soup Soup Soup Cream of pea soup *Vegetable soup Meats Meats Meats Rib roast of beef *Scalloped fish Veal hearts en Sausage balls, cream casserole sauce Vegetables Vegetables Vegetables Mashed potatoes French fried Buttered beets potatoes Cabbage in vinegar Buttered carrots Creamed asparagus Salads Salads Salads Peach salad Orange salad Head lettuce salad Head lettuce salad Sliced or green Celery hearts onions Breads Breads Breads Graham mu£Sns * Indicates dishes in which left-overs may be used to advantage. 32 QUANTITY COOKERY Date Thursday Date Friday Date Saturday DINNER DINNER DINNER {Continaed) (Contimted) {Continued) Dessekts Desserts Desserts Grapenut pudding, *Baked rice pudding lemon sauce Fruit Fruit Baked rhubarb *Fruit gelatin *Charlotte russe Norwegian prune Doughnuts pudding Chocolate pie Sponge cake Ice cream Pineapple pie Ice cream Date Monday Date Tuesday Date Wednesday BREAKFAST BREAKFAST BREAKFAST Fruits Fruits Fruits Peaches Oranges Bananas Red pitted cherries Grapefruit Grapes Grapefruit Peaches Plums Apple sauce Baked apples Grapefruit Cereals Cereals Cereals Rice boiled in milk Malt of wheat Oatmeal PuflFed wheat Post toasties Puffed rice Grapenuts Shredded wheat Grapenuts Hot Dishes Hot Dishes Hot Dishes Pancakes Creamed eggs on Ham and eggs Cinnamon toast toast Toast Bacon Graham muffins Toast Buckwheat cakes LUNCH LUNCH LUNCH Soup Soup Soup Cream of tomato *Vegetable soup Cream of asparagus soup soup Meats Meats Meats Rib roast of beef Breaded veal steak Roast loin of pork. and gravy *Corned beef hash, dressing, gravy Tongue, mustard tartare sauce *Cheese fondue sauce * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS 33 Date Monday Date Tuesday Date Wednesday LUNCH LUNCH LUNCH (Continiud) (Continued) (Continued) Vegetables Vegetables Vegetables Mashed potato Creamed potatoes Mashed sweet String beans Buttered onions potatoes Fried eggplant Scalloped tomatoes Lima beans, with green peppers and pimentos Creamed celery Salads Salads Salads Prune and cottage Peach salad *Potato salad cheese salad Head lettuce salad Shredded lettuce and Head lettuce salad ♦Combination vege- egg salad Tuna fish salad table salad Shrimp salad Breads Breads Breads Fig, raisin and nut Bran muffins Baking-powder sandwiches Peanut butter and pickle sandwiches biscuits with syrup Desserts Desserts Desserts Loganberry cobbler Steamed molasses Lemon rice pudding Fruit pudding, egg hard Fruit *Fruit whip sauce *Charlotte russe Date and nut blanc Fruit *Fruit cocktail mange, custard Chocolate blanc Chocolate cake. sauce mange white icing Cake with fudge Baked custard Pumpkin pie icing Lady Baltimore cake Ice cream Custard pie Gooseberry and Ice cream raisin pie Ice cream DINNER DINNER DINNER Soup Soup Soup Cream of celery- Cream of corn soup Creole soup soup Meats Meats Meats Ham and eggs Roast lamb, currant Short ribs of beef *Meat croquettes, jelly. Egg cutlets, cream brown sauce *Meat pie sauce * Indicates dishes in which left-overs may be used to advantage. 34 QUANTITY COOKERY Date Monday Date Tuesday Date Wednesday DINNER DINNER DINNER (Continued) (Continued) (Continued) Vegetables Vegetables Vegetables Baked potato Mashed potatoes Browned potatoes Spinach and lemon Buttered peas Creamed asparagus *Succotash Mashed rutabagas Rice in milk Salads Salads Salads Banana salad Grapefruit salad Apple and pineapple Head lettuce salad Head lettuce salad salad Cucumber salad Cabbage slaw Head lettuce salad Perfection salad v Breads Breads Breads Rolls Parker House rolls Corn muffins Desserts Desserts Desserts *Chocolate bread Grapenut pudding, Prune custard pud- pudding, vanilla lemon sauce ding sauce Fruit Fruit Fruit Snow pudding, *Fruit gelatin Norwegian prune custard sauce Baked apples pudding Fig tapioca Spice cake *Fruit cocktail Sponge cake Apricot pie Nut loaf cake Butterscotch pie Ice cream Blueberry pie Ice cream Ice cream Date Thursday Date Friday Date Saturday BREAKFAST BREAKFAST BREAKFAST Fruits Fruits Fruits Grapefruit Pears Bananas Peaches Plums Peaches Oranges Grapes Oranges Pruites Apricot sauce Plum saujce Cereals Cereals Cereals Cream of barley Cream of rye Cream of wheat Puffed wheat Shredded wheat Puffed rice Grapenuts Post toastles Grapenuts * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS 35 Date Thursday Date Friday Date Saturday BREAKFAST BREAKFAST BREAKFAST (Continued) (Continued) (Continued) Hot Dishes Hot Dishes Hot Dishes *Fried corn meal Poached eggs *Scrambled eggs with mush White Mt. muffins bacon Bacon Pancakes Cinnamon toast Toast Broiled ham Toast LUNCH LUNCH LUNCH Soup Soup Sou? Cream of bean soup *Chicken noodle soup Peanut butter soup Meats Meats Meats Chicken a la king Baked whitefish Hot roast beef Sausage balls with dressing sandwiches and Rice and nut loaf, gravy cream sauce *Veal croquettes, brown sauce Vegetables Vegetables Vegetables Parsley buttered Baked potatoes Scalloped potatoes potatoes Cabbage in vinegar Corn and pimentos Mashed squash Beets, buttered Fried parsnips Creamed peas Salads Salads Salads Banana salad *Fruit salad, whipped Pineapple salad Head lettuce salad cream Head lettuce salad *Spinach and egg Head lettuce salad Cottage cheese salad salad Tomato salad Breads Breads Breads *Ham sandwiches Corn bread *Steamed brown Hot rolls bread Desserts Desserts Desserts Orange shortcake Steamed cherry pud- Cottage pudding. Fruit ding, cherry sauce lemon sauce Baked apples stuffed Fruit Fruit with raisins and Prune whip Pineapple pudding nuts Date torte, whipped Tapioca cream Caramel custard cream *Oatmeal cookies Washington pie, Jelly roll, cream Raisin pie chocolate filling filling Ice cream, chocolate Rhubarb pie Apple pie sauce Ice cream Ice cream * Indicates dishes in which left-overs may be used to advantage. 36 QUANTITY COOKERY Date Thursday Date Friday Date Saturday DINNER DINNER DINNER Soup SODP Soup Cream of potato Cream of pea soup soup Meats Meats Meats Roast veal, dressing, Pork chops, dressing gravy Codfish balls, cream *Baked hash sauce Vegetables Vegetables Vegetables Mashed potatoes Baked sweet Buttered carrots potatoes String beans Apple fritters with syrup Stewed tomatoes Salads Salads Salads Cottage cheese balls Tuna fish salad rolled in nuts Shredded lettuce Head lettuce salad salad Asparagus salad Kidney bean salad Breads Breads Breads Bran muffins *Crumb muffins Desserts Desserts Desserts Blackberry cobbler *01d-fashioned rice Fruit pudding Floating Island Fruit Chocolate pudding Maple nut mold, Apple sauce cake. custard sauce chocolate icing Orange Bavarian Lemon pie cream Ice cream Gingerbread, whipped cream Chocolate pie Ice cream 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 * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS 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, rel- ishes, hot dishes, vegetables, salads, breads and bev- erages. To add choices to a menu beyond the num- ber 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* Iced Fruit Cocktail Iced Grape Fruit Tuna Fish Cocktail Grape Fruit & Mint Cocktail Oyster Cocktail Celery Hearts Button Radishes Olives Soup Vegetable Soup Oyster Stew Cream of Corn Soup Lamb Broth & Rice 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 1 Courtesy of The Lazarus Tea Room, Columbus, Ohio. 38 QUANTITY COOKERY Vegetables Apple Fritters Candied Sweet Potatoes Baby Garden Beets Buttered Asparagus on Toast Buttered or Creamed Peas Fresh Spinach & Egg Sauted Egg Plant Home Baked Beans Breads Hot Biscuits with Orange Marmalade Nut Bread Toasted Cheese Rolls Bran Muffins Rye Bread & Swiss Cheese Sandwich French Bread Toasted English Muffins 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 a 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 a la Mode Less choice is shown in' the following menus which would be suitable to a tea room serving from two hundred to six hundred daily. TYPES OF MENUS 39 TEA-ROOM MENU! 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 ^ Courtesy of Glass Block Tea Room, Duluth, Minnesota. 40 QUANTITY COOKERY 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 Sandwiches Salted Almonds Club Sandwiches Celery Hearts Olive Sandwiches Soup Breads Bouillon with Wafers Hot Cinnamon Rolls Bread and Butter Ready to Serve Lambs Chops and Peas Desserts Creamed Fresh Mushrooms on Baked Alaska Toast Baked Apples Orange Bavarian Vegetables Wellesley Fudge Cake French Fried Potatoes Scalloped Cauliflower Beverages Coffee : per cup for one Salads per pot for one Tea-room Special Salad per pot for two Head Lettuce Salad with Tea : per pot for one Thousand Island Dressing per pot for two Frozen Fruit Salad 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 Qiicken 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 TYPES OF MENUS 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 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 Artichokes with Drawn Butter Beverages Sauce Coffee : per cup for one Boston Baked Beans and Brown per pot for one Bread per pot for two Tea : per pot for one Salads per pot for two Stuffed Tomato Chocolate per cup Head Lettuce with Thousand Island Dressing Asparagus and Cold Chicken Mousse Relishes Sandwiches Honey in Glasses Toasted Cheese Sandwiches Queen Olives Cold Sliced Tongue Sandwiches Raspberry Jam Breads Soup Date Muffins Consomme with Vegetables Assorted Breads and Butter Bread and Butter Folds Ready to Serve Chicken a la King in Bread Cases Desserts Meat Rosettes Individual Orange Pies Baked Alaska Vegetables Wellesley Fudge Cake Scalloped Sweet Potatoes with Baked Custards with Maple Sauce Apples Fried Oyster Plant Beverages Coffee : per cup for one Salads per pot for one Lobster Salad per pot for two Head Lettuce Salad with Thousand Tea : per pot for one Island Dressing per pot for two Delicious Fruit Salad Chocolate per cup CHAPTER IV suggestive charts and lists to be used in menu planning List of Foods Soups Cream soups Cream of corn Cream of pea Cream of tomato Cream of asparagus Cream of celery Cream of potato Cream of browned onion Cream of navy bean Cream of lima bean Cream of peanut but- ter Cream of spinach Oyster stew Stock soups (continued) Mutton broth Rice tomato soup Chicken soup with rice Chicken soup with noodles Vermicelli Clear tomato Stock soups Consomme Bouillon Tomato bouillon Vegetable soup Creole soup Meats Beef Rib roast Pot roast Hot roast beef sand- wiches Beef a la mode Swiss steak Steaks, tenderloin and sirloin Hungarian goulash Beef loaf Hamburg balls SUGGESTIVE CHARTS AND LISTS 43 Beef (continued) Pork (continued) Creamed dried beef Broiled pork tender- on toast loin Short ribs and Frankfurts browned potatoes Spare ribs and sauer- Corned beef hash ; kraut with poached eggs Spare ribs and dressing Meat pie Meat stew with vege- tables Meat stew with dump- lings Lamb and mutton Meat croquettes Roast lamb and gravy Corned beef and cab- Roast lamb and mint bage sauce Beef heart and dress- Lamb stew with veg- ing etables Mock duck Lamb chops T?n:»Gt' mii'M'n'n Mutton chops Pork Mutton stew Roast pork Roast pork and dress- ing Veal Roast pork and apple Roast veal and dress- sauce ing Pork chops Breaded veal Pork chops with dress- Veal loaf ing Calves liver and bacon Baked ham Veal stew, plain ; with Ham baked in milk vegetables; with Broiled ham peas Ham and eggs Veal birds Sausages Breaded veal heart Bacon and eggs Veal rosettes 44 QUANTITY COOKERY Veal (continued) Veal croquettes Scalloped veal with rice Veal hearts en casse- role 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 a la King Chicken croquettes Hot chicken sandwich Salmon (continued) 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 Fish Salmon Fresh salmon. Steamed; baked Oysters Scalloped Creamed oysters on toast Fried Oyster cocktail Oyster stew SUGGESTIVE CHARTS AND LISTS 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 souffle Rice and cheese Macaroni and cheese Hominy and cheese Spaghetti and cheese Creamed cheese Cottage cheese loaf with nuts and green pep- pers Cottage cheese cro- quettes 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 46 QUANTITY COOKERY Potatoes (continued) Beans (continued) Creamed Green lima beans American fried Dried lima beans. Browned boiled Lyonnaise Baked Hma beans Parsley buttered po- Kidney beans tatoes Succotash Stuffed baked pota- toes Potato chips " Riced potatoes Potato croquettes Celery Potato cakes Creamed Potato cones Relish Potato puff" Plain boiled potatoes Diced browned pota- toes Asparagus Potatoes au gratin Buttered asparagus on Sweet potatoes, boiled toast Baked Creamed Fried Creamed asparagus on Scalloped with ap- toast ples Corn Sweet potato cro- Corn with green and quettes red peppers Corn on cob Corn pudding Succotash Scalloped corn Beans String beans Corn fritters String beans creamed \A/5»v nf^^inQ TV ClA UCallo Boiled navy beans Baked navy beans SUGGESTIVE CHARTS AND LISTS 47 Cabbage Creamed Scalloped Scalloped cabbage au gratin Fried Boiled Sauerkraut Hot slaw Eggplant Fried Hominy Fried Creamed Scalloped 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 Onions Buttered Creamed Scalloped Fried Macaroni Macaroni and toma- toes Macaroni croquettes Spaghetti Spaghetti and toma- toes Spaghetti croquettes Spaghetti and toma- toes with bacon 48 QUANTITY COOKERY Parsnips Fried Peas Buttered Buttered peas and Squash (continued) Mashed carrots Creamed Creamed peas and carrots Turnips Creamed Buttered, diced Mashed Peppers Stuffed with corn Stuffed with meat Rutabagas Mashed Creamed Buttered Tomatoes ' Stewed Stewed tomatoes with bread Scalloped Baked Stuffed Rice Rice with gravy, southern style Rice with cream Rice croquettes Spinach Spinach and lemon Spinach and egg Squash Baked Breads Quick breads White muffins Graham muffins Bran muffins Corn meal muffins Date muffins Rice muffins Crumb muffins SUGGESTIVE CHARTS AND LISTS 49 Quick breads (con- tinued) Blueberry muffins Bacon muffins Cranberry muffins Corn bread Brown bread Baking-powder bis- cuit Baking-powder bis- cuit 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 so QUANTITY COOKERY Sandwiches (continued) 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 pine- apple Celery and apple Stuffed celery Tomato salad Whole, stuffed Half Sliced Tomato and cucum- ber Spring salad (head lettuce, tomato, Vegetable salads (con- tinued) 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 vine- gar Egg, cheese and pickle Tomato aspic Tomato and celery Celery, peas and nuts Cabbage, celery, meat, pimento SUGGESTIVE CHARTS AND LISTS SI Vegetable salads (con- tinued) 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 Fruit salads (continued) Prune and peanut butter Grapefruit Fruit salad with gin- ger 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 52 QUANTITY COOKERY Hot puddings (con- tinued) Rice and raisins with cream Rice custard Chocolate rice pudding Baked rice pudding Lemon rice pudding Rice compote with peaches with raspberries with prunes Baked tapioca cus- tard with meringue Apple tapioca Prune pudding Indian pudding Bread pudding Chocolate bread pud- ding 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 pud- ding Hot puddings (con- tinued) Steamed date pud- ding Steamed carrot pud- ding Prunecot shortcake Peach shortcake Orange shortcake Strawberry shortcake Peach cobbler Apricot cobbler Cherry cobbler Cold puddings Baked custard Caramel custard Maple nut mold, cus- tard sauce Chocolate blanc mange Tapioca cream Raspberry tapioca Caramel tapioca Pineapple tapioca Apple tapioca SUGGESTIVE CHARTS AND LISTS 53 old puddings (con- Fruits tinued) Sauces Fruit whips Prunes Strawberry Apricots Prune Cranberry Apricot Rhubarb Plum Apple Caramel Bavarian Stewed figs cream Baked apples Cornstarch pudding Cherries with chocolate White sauce Red with berry sauce Oranges with custard sauce whole Fig tapioca sliced Fruit cocktail Bananas Charlotte russe Dates with whipped Floating island cream Orange custard Grapefruit Fruit gelatin Pears Norwegian prune pud- ding Pineapple pudding Rice Bavarian pudding Rhubarb tapioca Snow pudding Raisin tapioca Ice creams Orange parfait Mousse Maple Pineapple 54 QUANTITY Mousse (continued) Vanilla nut COOKERY Ices (continued) Lemon Strawberry Apricot Pineapple Grape Sherbets Lemon Orange Cakes Yellow or white cake with vanilla frosting with fig frosting with raisin frosting with cocoanut frost- ing with maple frosting with nut frosting with orange frosting with chocolate frosting with nut and raisin frosting with pineapple frost- Ice cream Vanilla Strawberry Chocolate Maple Macaroon Greengage Peach Tutti Frutti ing with date frosting with maraschino cherry frosting Chocolate cake Lady Baltimore cake Lord Baltimore cake Fudge cake Ices Orange SUGGESTIVE CHARTS AND LISTS 55 Cakes (continued) Apple-sauce cake Gingerbread with whipped cream with chocolate frost- ing Sponge cake with frost- ing Sponge cake with whipped cream Lemon filled layer cake Individual cakes Spice cake Banana cake with me- ringue 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 va- nilla custard fiUing with chocolate custard filling with whipped cream Tarts Lemon Orange Marguerites Cookies Fruit Cakes (continued) Sugar Spice Oatmeal Doughnuts Plain Raised Jelly roll with jelly fill- ing with chocolate custard filling with vanilla custard filling Pies Two-crust Canned apple Fresh apple Cranberry pie, lat- ticed 56 QUANTITY COOKERY ies (continued) Pies (continued) Cranberry and raisin Cocoanut cream Blueberry Sour cream Apricot (dried) Red raspberry Black raspberry Blackberry Loganberry Gooseberry Gooseberry and raisin Cherry Mince Rhubarb Peach Raisin Beverages CofFee Tea Green Black Iced Chocolate with whipped cream with marshmallows Cocoa Hot Iced One-crust Lemon Milk Banana cream Buttermilk Custard Lemonade Pumpkin Lemonade and orangeade Chocolate Orange juice Butterscotch Gingerale lemonade]with Apricot cream mint Pineapple Fruit punch Cream Spiced grapejuice SUGGESTIVE CHARTS AND LISTS 57 SEASONAL CHART OF FOODS (Spaces are left for additions) Winter Spring Summer Fail Soups Celery Oyster stew Fresh aspara- gus Celery Oyster stew Meats Sausage Spare ribs Fried rabbit Turkey Goose Duck Lamb Lamb Sausage Spare ribs Fried rabbit Turkey Goose Duck Meat Mushrooms StufFed pep- substi- pers tutes Mushrooms Fish Oysters creamed scalloped fried cocktail Oysters creamed scalloped fried cocktail 58 QUANTITY COOKERY WiNXEE Spring Summer Fall Vegetables Sweet potatoes New potatoes String beans Sweet potatoes baked buttered Lima beans baked boiled with parsley Fresh peas boiled browned creamed Corn on cob browned glazed Asparagus Eggplant 1 glazed mashed buttered Summer mashed fried creamed squash fried scalloped Tomatoes scalloped with with apples apples Cauliflower Hubbard creamed squash buttered baked scalloped mashed Hubbard Tomatoes squash Parsnips baked Eggplant mashed Brussels Parsnips sprouts Brussels Celery sprouts creamed Salads Grapefruit Fresh Cucumber Stuffed asparagus Fresh young celery Cucumber onion Cucumbers Fresh young Radishes Tomato onion Tomato Grapefruit Radishes Watercress Breads Cranberry Hot cross Blueberry Cranberry muffins buns muffins muffins Desserts Mince pie Baked 1 Blueberries Mince pie Pumpkin pie rhubarb Raspberries Pumpkin pie Cranberry pie Rhubarb Cranberry pie jelly tapioca jelly sauce Strawberry 1 sauce Grapefruit shortcake Grapefruit SUGGESTIVE CHARTS AND LISTS 59 Winter Spring Summer Fall Desserts (con- tinued) Fresh pineapple sauce Fresh straw- berries Fresh apple sauce Fresh apricots Fresh peaches Fresh plums Concord grapes Fresh pears Baked pears Fresh apricots Fresh peaches Fresh plums Concord grapes Tokay grapes Cantaloupe Cranberry and Rhubarb pie Cantaloupe raism pie Raisin pie Rhubarb and raisin pie Watermelon 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. 6o QUANTITY COOKERY SUGGESTIVE AND POPULAR FOOD COMBINATIONS Kind or MEAT Vegetable Com- binaiion Salad, Sauce and Bread combinatioii Dessert Combination Beef Potatoes-Irish (prepared in any form) Cauliflower Beets Salsify Tomatoes Mushrooms Corn Beef, corned Cabbage Cabbage slaw Boiled potatoes Perfection salad Cauliflower with mayonnaise Brussels sprouts Tartare sauce Chicken Sweet potatoes Head lettuce Squash Tomato Celery Cucumber Onions Asparagus Asparagus Fruit Peas Cranberry muffins Green corn Beaten biscuit Mushrooms Hot biscuit Rice Cranberry sauce Fish Tomatoes Tartare sauce Lemon pie Dnions HoUandaise sauce Fruit gelatin French fried pota- Egg sauce Fruit cocktail toes Lemon sauce Lemon rice pud- Creamed potatoes Tomato sauce ding Browned potatoes Vegetable salads Fruit tapiocas Spinach with lemon (of all kinds) Baked rhubarb Stuffed peppers Perfection salad Cucumber sauce Pineapple pudding Ham Potatoes Potato salad Pumpkin pie Creamed Cabbage slaw Indian pudding Browned All vegetable com- Apple pie Parsley buttered bination salads Baked apples Baked Spinach salad Apple fritters Sweet potatoes Head lettuce Apple sauce Baked Apple salad Apple dumplings Glazed Mustard sauce Apple tapioca Fried Steamed brown Baked custard Mashed bread Ginger cake Carrots Corn muffins Hominy Corn bread Rice Hot biscuit SUGGESTIVE CHARTS AND LISTS 6i KnrooF Vegetable Cou- bihation Salad, Sauce and Bsead Combination Dessert Cohbinaizom Ham (con- Beans tinued) Lima, baked Navy, baked String Spinach Corn Cabbage Brussels sprouts Cauliflower Lamb and Potatoes mutton Mashed Browned Parsley buttered (with chops) Peas Sauces Carrots Mint Asparagus Caper Tomatoes Red currant jelly Pork Tomatoes Cranberry sauce Acid desserts (See Ham) Parsnips Veal Potatoes All vegetable salads Mashed All fruit salads Browned Hot breads or rolls Creamed t (with breaded veal) Sweet potatoes (in any form) Celery Cauliflower Cabbage Brussels sprouts String beans Tomatoes Peas WAYS OF USIN G LEFT-OVER FOODS Left-over Meats Lefe-ovek Vegetables Croquettes Buttered vegetables may be used in Scalloped me at with rice or potatc ) Soup Shepherd's p le Creole soup Ham with sc rambled eggs Scalloped vegetables 62 QUANTITY COOKERY Leit-ovee Meats Left-over Vegetables Ham fondue or omelet Meat stews Hash Hash Hash with poached eggs Salmon loaf (peas and celery) Meat pie (biscuit) Peas in omelet Meat pie with dressing Stuffed peppers Meat balls rolled in cooked rice Stuffed tomatoes Minced meat on toast Rice may be used in Mincemeat for pie Scalloped rice with cheese Minced meat in ramekins Soups Stews Puddings Stuffed peppers Croquettes Stuffed tomato Hash Meat bones cooked for stock Salmon or fish loaves Potatoes, used same as rice All creamed vegetables can be scalloped or used in soup Left-over Fruits Leet-ovbr Breads Left-over Dairy Product? AMD Juices AND Cakes AND Eggs Blanc manges Bread puddings Dairy Brown Betty Brown bread Sour milk Cocktail Brown Betty cakes Cobbler Crumb pancakes corn bread Scalloped fruit Crumb cookies gingerbread Gelatin Crumb muffins muffins Mince pie filling Dressing pancakes Fruit salads Scalloped fruit Sour cream Sherbets and ices Fondues butter Tapiocas Meat loaf corn bread Whips Hamburg balls spice cake Stewed tomatoes salad dressing Cheese bean loaf cottage cheese loaf cottage cheese croquettes rice and cheese salads souffles fondues Eggs, broken dipping mixture cakes custards croquettes salad dressing SUGGESTIVE CHARTS AND LISTS 63 Garnishes Clever use of garnishes will do a great deal to make servings attractive, to develop surprise and stimulate appetite. A list of garnishes appropriate to diflFerent 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 Radishes Croutons Celery hearts Olives 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 Sauted 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 64 QUANTITY COOKERY Watercress Clam shells, stuffed with clams and mushrooms Mushrooms, sauted 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 SUGGESTIVE CHARTS AND LISTS 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 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 AiionNT Cuts Specifications Cost Use Mon. A.M. 30 lb. beef shoulder clod •13 Mon. night A.M. 2 lb. bacon Best grade, cut 36 slices to lb. ■37 Tues. morning P.M. 40 lb. pork loin 10 to 12 lb. loin .26 Tues. noon P.M. 20 lb. beef stew i-inch cubes, no bones, no gristle .I3i Tues. noon FORMS MEAT ORDER (Continued) 67 Deuvee Amount Cuts Specipications Cost Use Tues. A.M. 20 lb. short ribs of beef .o7i Tues. noon A.M. 151b. sausage best grade, no cereal .18 Tues. night A.M. 20 lb. cottage cheese .12 Tues. night P.M. 50 lb. chickens, 4-5 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. Sib. sweetbreads veal •75 Wed. night A.M. I qt. oysters standard .70 Wed. selects, 80 to per night qt. qt. P.M. SO lb. beef, round steak I inch thick .i3i Thurs. noon ThuTl.A.tt. 2 hams 14 to 16 lb. each .30 Thurs. night P.M. SS lb. veal roast round .26 Fri. noon Fri. A.M. 2 qt. oysters standard selects, 80 to qt. .70 per qt. Fri. night A.M. 20 lb. rib roast of beef ■25 Fri. night P.M. 20 lb. pork chops cut 4 to lb. .18 Sat. noon P.M. 15 lb. veal hearts .11 Sat. noon Sat. A.M. 40 lb. tenderloin prime .40 Mon. noon MENU FORM MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS Date Date Date BREAKFAST Fruits BREAKFAST Fruits BREAKFAST Fruits 68 QUANTITY COOKERY MENU FORM (Continued) BREAKFAST (Continued) BREAKFAST (Continued) BREAKFAST (Continued) Cereals Cereals Cereals Hot Dishes Hot Dishes Hot Dishes LUNCH Soup LUNCH Soup LUNCH Soup Meats Meats Meats Vegetables Vegetables Vegetables Salads Salads Salads FORMS 69 LUNCH (Continued) LUNCH {Continued) LUNCH (Continued) Breads Breads Breads Desserts Desserts Desserts DINNER Soup DINNER Soup DINNER Soup Meats Meats Meats Vegetables Vegetables Vegetables Salads Salads Salads Breads Breads Breads Desserts Desserts Desserts 70 QUANTITY COOKERY An Outline Form for Special Dinners The efficiency of an organization is judged by the degree of routine which each phase of the work assumes. In most institutions the serving of special dinners is quite apart from the ordinary routine of business. If this service is to be handled simply and efficiently, all of its various steps must be listed and taken up in an orderly fashion with the end in view of perfecting an emergency organization as efficient as that which regulates the daily tasks. First of all, arrangements made with those who are giving the dinner should be definite and complete. In order to prevent misunderstandings, a printed blank such as that shown below (with any adaptations found necessary) will prove helpful. This may be made out in duplicate, one copy being retained by the manager and one by those engaging the services. Reduced to their simplest form, the steps to be fol- lowed 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 FORMS 71 DINNER ENGAGEMENTS (Continued) Leeway granted (either way) on guaranteed number On 25-40 2 plates, more or less 50-60 4 plates, more or less 75~'°° 6 plates, more or less 125-175 8 plates, more or less 200 up 10 plates, more or less Notice. — Care should be taken to have the guaranteed number of plates accurately stated. II. Plan the menu. If desired, the above form may include space for writing in the menu, in order that both parties may have a clear understanding of just what is to be served III. Make out order list a. For food b. For dish rental (if necessary) c. For printing (if necessary) d. For flowers or other decorations IV. Employment of help a. Rescheduling the regular help b. Overtime for the regular help c. Hiring of additional help V. Division of the work a. Directions to cooks 1. Copy of the menu 2. Recipes and amounts to be prepared b. Service of the food 1. In the kitchen (a) Instructions for counting out and arrangement of utensils for the service of the food (b) Organization of each serving center, where the number served is so large that more than one center is necessary (c) Assignment of special duties to workers at the serving center (d) A drawing or serving of a sample plate showing arrange- ment of food on the plate 2. In the dining room (a) 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 72 QUANTITY COOKERY DINNER ENGAGEMENTS (Ctmtinued) VI. Rscords a. Cost of the food 1. Cost of food should be figured on basis of recipes and quanti- ties used, and listed according to the order in which the food appears in the meal 2. Left-overs listed 3. Approximate value of left-overs as listed 4. Net food cost is total food cost less the value of usable left-overs b. 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 c. 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 d. Summary 1. Total cost food labor overhead 2. Total receipts 3. Profit or loss e. Number served /. Per capita cost CHAPTER VI RECIPES In the pages that follow are some two hundred recipes for use in institutions. It will be noted that throughout these recipes, measures are used rather than weights. This for two main reasons. First, cooks, except for highly trained professionals, use measures more easily and with greater success than weights. Second, most institutions cannot afford an adequate number of accurate scales; and scales that are not accurate are worse than useless. Measures, on the other hand, are inexpensive and always avail- able. 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 Ihgredibnts Amodot Weight Calories Unit Cost Total Cost Beef, cubed Bones, veal Water Peppercorns Sate 4 gal. 2 tbsp. 6 tbsp. 20 lb. 7* lb. 74 QUANTITY COOKERY BOUILLON (Continued) Inghedients Carrots, diced Onions, diced Celery, diced Turnips, diced Egg whites and shells Amount Weight Calories Unit Cost Total Cost 2 c. 2 c. 2 c. 2 c. 7 Cut the meat in cubes and soak two thirds of it in the cold water for about three fourths of an hour. Sear the remainder and add to the meat which is soak- ing. Heat the meat, veal bone and water to boiling and let simmer for four or five hours. Add the sea- sonings 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 mix- ing 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. 64-96 3 2 C. Number of servings Amount of one serving Calories in one serving- Cost of one serving CHICKEN SOTJP INGEEDIENIS Amount Weight Calories Unit Cost Total Cost Stock, chicken 4 gal. Onions Ijlb. Salt Mc Celery salt ic. Green peppers, chopped I c. Rice 2 c. Add the chopped onions, green peppers, rice, salt and celery salt to the chicken stock and cook until the rice is tender. Number of servings 8; Amount in one serving f c. Calories in one serving- Cost of one serving RECIPES 75 NOODLE SOUP Ingredients Amount Weight Calories Unit Cost Total Cost Eggs 3 Flour 2 c. Salt 2 tsp. Stock 4 gal. Onions lib. Salt |c. Celery salt ic. To make the noodles, beat the eggs Hghtly 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 f c. Calories in one serving. Cost of one serving TOMATO RICE SOUP Ingredients Amount Weight CALOums Unit Cost Total Cost Stock Sgal. Green peppers 10 Onions ilb. Tomatoes I gal. Rice 2ic. Carrots, finely diced ijc. Flour 3 c. Salt Jc. Butter substitute lie. Chop the onions, carrots and green peppers and add to the boiling salted stock and tomatoes. Add the 76 QUANTITY COOKERY rice and cook until the rice is tender. Melt the fat, stir in the flour and add to the hot Hquid to thicken. , Number of servings I IS Amount in one serving f c. Calories in one serving- Cost of one serving ♦VEGETABLE SOUP Ingredients Amouni Weight Calokies Unit Cost Total Cosi Stock i| gal. Tomatoes, #io cans 2 Bay leaves 3 Water li gal. Carrots, diced I pt. Celery, diced iqt. Onions lib. Rice I c. Salt ic. 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 J c. Calories in one serving. Cost of one serving CREAM OF CELERY SOUP Ingseuents Amount Weight Calories Unit Cost Total Cost Celery stock 6 qt. Onions ilb. Butter substitute fib. Flour 3 c. Milk 7qt. Paprika itsp. Red pepper Jtsp. Salt ic. Make a celery stock by cooking the leaves and out- side stocks in water to cover. Rub through a sieve. RECIPES 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 puree and white sauce. Add paprika, red pepper and salt just before serving. Number of servings 60 Amount in one serving | c. Calories in one serving- Cost of one serving CREAM OF CORN SOUP Ingredients Amodni Weight Caiomes Unit Cost ToTAi Cost Corn ij gal. Water 1 qt. Onion ilb. Butter substitute |c. Flour lie. Milk 2 gal. 5» Salt ic. Paprika itsp. Cook the corn with the water and chopped onion and rub through a sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Com- bine white sauce with puree. Add salt and paprika just before serving. Number of servings 64 Calories in Amount of one serving f c. Cost of one i CREAM OP LIMA BEAN SOt ne serving "r^inc rp IGEEDIENTS Amount Weight Calokies Uott Cost Total Cost Butter substitute Flour Milk Salt Lima beans, cooked Grated onion or chives Chopped parsley ic. Ijc. 6 qt. 2 tbsp. 4qt. ic. ic. 78 QUANTITY COOKERY Cook the lima beans with the onion until soft and rub through a puree sieve. Melt the fat, stir in the flour and add hot milk to make a white sauce. Combine the puree and white sauce and add the salt just before serving. Number of servings Amount in one serving 50 Calories in one serving- I c. Cost of one serving CREAM OF PEA SOUP Ihgeedienis Amount Weight Calories Unit Cost TOTAI Co?T Peas 2qt. Onion ilb. Bay leaf I leaf Milk 6 qt. Butter substitute ^c. Flour I c. Salt 3 tbsp. Cook the peas, together with their juice from the cans, and the onion and bay leaf until the peas are soft. Rub through a puree sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Com- bine puree with white sauce. Add salt just before serving. Number of servings 38 Amount in one serving f c. Calories in one serving- Cost of one serving CREAM OF SPINACH SOUP Ingredients Amount Weight Caiomes Unit Cost ToTAi. Cost Spinach juice I c. Onion lib. Milk 6qt. Butter substitute ilb. Flour I c. Salt I tbsp. RECIPES 79 Chop the onion and add to one half of a #io 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 con- stantly. When the spinach is seasoned, drain, rubbing lightly through a puree sieve until you obtain one cup of spinach juice. Add the spinach juice to the thick- ened milk and season. Number of servings 35 Amount in one serving f c. Calories in one serving- Cost of one serving CREAM OF TOMATO SOUP Ingredients Amount Weight Calories Unit Cost Total Cost Tomatoes I gal. Bay leaves 2 Onion Jib. Sugar ic. Soda 2 tsp. Butter substitute |c. Flour I c. Milk I gal. Salt 2 tbsp. Cook the tomatoes with the bay leaves and onion. Rub through a puree sieve and add the sugar and soda. Melt fat, stir in the flour and add hot milk to make a white sauce. Combine puree and white sauce by pouring puree into white sauce. Add salt just before serving. Number of servings 36 Amount in one serving f c. Calories in one serving- Cost of one serving 8o QUANTITY COOKERY OYSTER STEW Ingredients Amount Weight Caloeies Unit Cost Total Cost Milk Oysters Salt Paprika Butter substitute 4 gal. I gal. Jc. 1 tsp. lib. 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 Calories in one serving Amount of one serving i c. Cost of one serving PEANUT BUTTER SOUP Ingeedienis Amotint Weight Caiobies Unit Cost Total Cost Peanut butter 6 lbs. Milk 2 gal. Celery stock 3qt. Water li gal. Flour |c. Salt ic. Add the water to the peanut butter and mix to a smooth paste. Heat the milk and celery stock, reserv- ing 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 | c. Calories in one serving- Cost of one serving RECIPES 81 MEATS BEEF A LA MODE IHOBEDIENTS Amodnt Weight Calokies Unit Cost Total Cost Beef round Carrots, chopped Peppers, chopped Tomatoet, #io can Onions, chopped Water Flour Salt 1 gal. I|c. I 3 gal. 2 C. ic. 50 lb. lib. Place the meat in a roasting pan in a hot oven to sear. When well seared, cover with water and con- tinue 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 J lb. Calories in one serving- Cost of one serving ♦CORNED BEEF HASH Irgkediehts Corned beef Potatoes, cooked Onions Meat stock Amoitnt 3 qt- Weight 20 lb. 12 lb. lib. Caxoeies Unit Cost Total Cost Soak and cook the corned beef until tender. Grind or chop the beef, potatoes and onion and mix with corned 82 QUANTITY COOKERY beef stock or gravy. Bake in a hot oven until brown. Serve with tartare sauce. CREAMED DRIED BEEF ON TOAST INGREDBENIS Amount Weight Calories Unit Cost ToTAi, Cost Dried beef sib. Flour I c. Butter substitute lib. White sauce 2 gal. Bread, slices 40 Shred the dried beef in small pieces. Melt the fat and saute 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 I c. and i slice of bread Calories in one serving- Cost of one serving ♦HAMBURG BALLS Ingredients Ground beef Crumbs Salt Milk Onion Amount Weight Calories Unit Cost 3 c. ic. I qt. 10 lb. ilb. Total Cost Mix the meat well with crumbs, seasoning and milk. Shape in balls or cakes and bake in well-greased pans. \ Number of servings 5° Amount in one serving \ lb. Calories in one serving- Cost of one serving RECIPES ♦hash 83 Ingredients AMOnwr Weight Caiories Unit Cost Total Cost Meat, chopped Potatoes Onions Salt Gravy or meat stock 6qt. 6 qt. 3qt. fib. 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 f c. Calories in one serving- Cost of one serving *MEAT CROQUETTKS Ingredients AMOnuT Weight Calories Unit Cost Total Cost Meat, chopped I gal. Rice, uncooked iqt. Water I gal. Onions, chopped lib. Salt ic. Stock to mix Crumbs, sifted 4c. Eggs 4 Milk |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 sub- 8/t QUANTITY COOKERY stituted for the rice, in which case the water also would be omitted. Number of seivings Jo Amount in one serving J c. Calories in one serving- Cost of one serving *MEAT LOAF Ingbedients Amodnt Weight Calortes Uhii Cost Total Cost Hamburger 30 lb. Salt fc. Bread crumbs 4qt. Eggs, whole 6 Egg yolks lO Milk 3 qt Onions lib. Mix the salt, bread crumbs and onions with the meat. Beat the eggs sHghtly 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 i slice Calories in one serving- Cost of one serving *MEAT LOAF WITH TOMATO AND CELERY Ihgsedients Amount Weight Calories Unit Cosi Total Cost Meat, ground 20 lb. Crumbs Sqt. Milk 3 qt- Tomatoes 3 qt. Celery, chopped 2 qt. Eggs 10 Salt ic. Onions ^Ib. RECIPES 8S 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 care- ful to press the meat well into the corners of the pans and avoid having the center of the loaf higher than the sides. One pound of hamburg steak, as purchased, will make nine servings when the other ingredients that go into the loaf have been added. Number of servings Amount in one serving f pound, after cooking l8o Calories in one serving- Cost of one serving MEAT PIE Ingkedients Amount Weight Calories Unit Cost Total Cost Stew meat Water Onions Potatoes, diced Salt Flour 2 gal. |c. 2 qt. 41;. 20 lb. Biscuit recipe (see page 124) 1 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 icso Amount in one serving 3 c. Calories in one serving- Cost of one serving 86 QUANTITY COOKERY *MEAT PIE WITH DRESSING Ingredients AlIOONT Weight CAiOKIES Unit Cost Total Cost Dressing sqt. Meat, cubed 44 qt- Onion ilb. Salt 6 tbsp. Meat stock 3qt. Flour 2 C. Bread crumbs I c. Butter substitute 2 tbsp. Cut left-over meat into one-inch cubes and heat in a gravy made of the seasoned and thickened stock. Line a baking pan with dressing, leaving a well in the center. Fill this with the meat and gravy and cover with the buttered crumbs. Bake in a hot oven until brown. When serving, both meat and dressing should be given. Number of servings 5° Amount in one serving f c. Calories in one serving- Cost of one serving MEAT STEW Ingredients Amount Weight Calories Unit Cost ToTAi. Cost Meat, cubed 20 lb. Water 3 gal. Onions Ub. Carrots ijqt. Potatoes sqt. Flour 3 c. Salt ic. 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 RECIPES 87 water and thicken the stew after the vegetables are tender. Numb«r of servings 96 Amount in one serving | c. Calories in one serving- Cost of one serving RIB ROAST OF BEEF Ingssdients Amodni Weight Caloeies Unit Cost Total Cost Rib roast Salt Water Flour ii-2 gal. 3-4 c. SO lb. 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 f lb. Calories in one serving- Cost of one serving SWISS STEAK INGE£DI£NTS Round steak, i in. thick Flour Salt Water Amount 24 c. |c. I5 gal. Weight 20 lb. Calokies Unit Cost Total Cost 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 | lb. Calories in one serving- Cost of one serving 88 QUANTITY COOKERY WEINERS Ingredients Amoxjnt Weight Calories Unit Cost Total Cost Weiners 10 lb. Wash the weiners and cut the Hnks 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 Ingredienis Amotoit Weight Calories Unit Cost Total Cost Cooked chicken meat, cubed 12 lb. Onion lib. Salt f c. Celery salt ic. Stock 2 gal. Milk 2 gal. Flour 3 qt. Biscuit recipe (see 1 of recipe page 124) 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 milk which has been heated, the chicken meat, and serve with baking-powder biscuits or on toast. In ordering chicken for the above recipe, three and a half to jour 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 RECIPES 89 dressed, approximately five gallons of stock may be obtained. Number of servings ISO Calories in me serving Amount in one serving § c. Cost of one A LA KING sprving CHICKEN Ingredients AMOtlNI Weight CALonn's Unit Cost Total Cost Chicken fat 3 c- Flour liqt. Chicken stock 2 gal. Onions, chopped Milk Salt Cooked chicken meat, ic. igal. cubed Pimentos, chopped 7lqt. I qt. Green peppers, chopped Fresh mushrooms iqt. 2 lb. Canned mushrooms 3 cans Butter lib. Egg yolks 16 Toast, J slices ISO Heat the stock with the onion. Melt the chicken fat, add the flour, and when well mixed add to the boil- ing stock, stirring rapidly. Add the scalded milk, the green peppers, pimentos and cubed chicken. Saute 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 Amount in one serving 150 Calories in one serving- I c. Cost of one serving CHICKEN CROQUETTES iHGBEDIENTf Amount Weight Caioeies Unit Cost Total Cost Chicken meat, cubed Rice Chicken stock Parsley 3 c. 3 qt. I tbsp. Sib. go QUANTITY COOKERY CHICKEN CROQUETTES {Continued) Ingredients AMOnNT Weight Calories Unit Cost Total Cost Lemon juice I tbsp. Celery salt I tsp. Paprika I tsp. Salt ie. Onion juice 2 tbsp. Flour lie. Chicken stock I qt. Eggs 8 Milk I c. Crumbs, sifted 2 qt. Wash the rice and add to the boiling chicken stock to which has been added all of the seasonings. Make a thick white sauce, using the one quart of the chicken stock and the flour. Combine with the rice, white sauce, and add the cubed chicken meat and cool. Form the mixture into croquettes, dip into sifted crumbs, then into a dipping mixture made of the eggs and milk and then in crumbs and fry in deep fat. Number of servings so Calories in c Amount in one serving J c. Cost of one ROAST LAMB >Tie serving Ingredients Amount Weight Calories Unit Cost Total Cost Lamb Salt Water Flour !c. \\-2 gal. 3-4 c. SO lb. Wash the lamb, put in a roasting pan and sear in a hot oven. When brown, add the salt and water and RECIPES 91 continue the roasting. Mix the flour to a paste with water and use in making the ^ravy. Number of servings 125-150 Amount in one serving J-f lb. Calories in one serving- Cost of one serving BAKED HAM IMGREDIEIITS Hams, 15 lbs. each Sugar Vinegar Cloves, whole Crumbs Amodnt Weight Caiobies Unit Cost 3 6 c. 45 lb. 4c. ic. 1 c. Total Cost 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 Calories in Amount in one serving J lb. Cost of one s BREADED PORK CHOPS ne servmg erving. Ingredients Amotwt Weight Calories Unit Cost Total Cost Pork chops Bread crumbs Eggs Milk Salt 10 lie. fc. 20 lb. 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 92 QUANTITY COOKERY the chops in a medium hot oven. Pork should be well cooked. Number of servings 80-85 Amount in one serving i lb. Calories in one serving- Cost of one serving PORK CHOPS WITH DRESSING Ingredients Amodnt Weight Calories Unit Cost Total Cost Pork chops 20 lb. Broken bread 2I gal. Onion 10 oz. Butter substitute lie. Salt |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 quar- ter 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 Amount in one serving J lb. and J c. dressing 80 Calories in one serving _ Cost of one serving ROAST PORK Ingredients Loin of pork Salt Water Onions Flour Amount fc. zi-3 gal. 5-6 c. Weight SO lb. lib. Calories Unit Cost Total Cost Put the pork in a roasting pan in a hot oven and cook until well seared and brown. Add the salt and RECIPES 93 water and continue cooking, turning the meat or bast- ing as is necessary. When the meat is almost tender add the chopped onions to the stock to flavor. When tender remove the meat from the pan and thicken the stock on top of the stove with the flour mixed to a thin paste with water. The gravy must be strained to re- move the chopped onion. Number of servings 125 Calories in one servinc Amount in one serving f lb. Cost of one s SAUSAGE "•rving Ingredients AMOtJNT Weight Caiories Unit Cost ToiAi. Cost Sausage Bread crumbs Salt 3 c. 10 lb. 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 j lb. Calories in one serving- Cost of one serving BREADED VEAL Ingkedients Amoitnt Weight Caloeies Unit Cost ToTAi, Cost Veal, round steak Salt Eggs Milk Bread crumbs, sifted ic. 8 I c. 2qt. 20 lb. 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 94 QUANTITY COOKERY cook in a moderate oven. Turn as is necessary. Veal should be thoroughly cooked. Number of servings Amount in one serving 80 Calories per serving- lb. Cost of one serving- BREADED VEAL HEARTS Ingredients Amount Weight Cai^kies Unit Cost Total Cost Veal hearts Bread crumbs, sifted Milk Eggs Salt 2 qt. I c. 8 20 lb. 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 Calories in Amount in one serving J lb. Cost of one s ROAST VEAL ne serving erving Ingredients Amount Weight Calories Unit Cost Total Cost Veal, round Salt Onions Flour Water fc. Sc. 2I gal. SO lb. ilb. Wash or wipe the meat and place in a roasting pan in a hot oven. When seared, add the salt and water and continue roasting, basting and turning frequently until the meat is tender. Remove the meat from the pan, add the onion and cook. Additional water may be added to the stock, to a paste with water. RECIPES 95 Thicken with the flour mixed Number of servings Amount in one serving 200 Calories in one serving- i lb. Cost of one serving' VEAL BIRDS 1NGB£DIENTS Amount Weight Caloeies Unit Cost ToTAi. Cost Veal round steak 20 lb. Dressing 6qt. Milk 2 qt. Water 2 qt. Salt I c. Fat iqt. 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 ofFmay 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 8o Amount in one serving J lb. Calories in one serving- Cost of one serving VEAL HEARTS EN CASSEROLE Ingredients Amount Weight Calories Unit Cost Total Cost Veal hearts 20 lb. Flour 2ic. Salt |c. Bacon fat 2 C. Stock ij gal. Green peppers, chopped I c. Onions lib. Carrots, diced I c. Parsley, chopped Jc. Celery salt ic. Peppercorns 2 tbsp. 96 QUANTITY COOKERY 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 f lb. Calories in one serving- Cost of one serving CREAMED SWEETBREADS Ingredients Amount Weight Calobies Unix Cost Total Cost Sweetbreads Sib. Water I gal. Vinegar ic. Salt ic. White sauce 3 qts. Butter substitute I c. Paprika 2 tsp. Salt ic. Bread 24 slices If frozen, soak the sweetbreads in cold water for an hour to thaw, then parboil in acidulated, salted water until tender, about half an hour. When cooked, drain and plunge into cold water. Remove the tough connecting membrane. Make the white sauce using the white sauce recipe, add the fat and paprika and reheat the sweetbreads in the sauce. Serve with half a slice of toast per person. Number of servings 48 Calories in Amount in one serving i c. Cost of one s LIVER AND BACON ne serving prving Ingredients Amount Weight Calories Unit Cost Total Cost Liver Bacon Salt Eggs Milk Crumbs 2 tbsp. 4 ic. 3c. 8 1b. i|lb. RECIPES 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 Calories in one serving Amount in one serving Cost of one serving f lb. livet and i slice bacon Ingeedients Amount Weight Calories Unit Cost Total Cost Tongue, fresh Water Salt Vinegar 2 gal. 1 c. 2 c. 20 lb. 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 boiUng point until the tongues are tender. Remove the outer skin of the tongue. Slice thin and serve with mustard sauce. Number of servings Amount in one serving 60 Calories in one serving- f lb. Cost of one serving FISH CODFISH BALLS Ijigeedienis AMOtTNT Weight Caiosies 0Nir Cost Total Cost Boneless cod Eggs 30 2 lb. 98 QUANTITY COOKERY CODFISH BALLS {Continued) Ingredients Amount Weight Calories Unit Cost Total Cost Potatoes, raw, diced Butter substitute Paprika fc. f tsp. 10 lb. 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 J c, Calories in one serving- Cost of one serving FRIED HALIBUT Ingredients Amount Weight Calories Unit Cost Total Cost Halibut 20 lb. Salt ic. Crumbs S c. Eggs S Milk ic. 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 jo Amount in one serving § lb. Calories in one serving- Cost of one serving RECIPES FRIED OYSTERS 99 Ingkediehts Amodnt Weight Calories Unit Cost Total Cost Oysters Bread crumbs Eggs Milk Salt 1 gal. 2 qt. 8 I t. 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 £6 Amount in one serving 5 Calories in one serving- Cost of one serving OYSTER COCKTAIL Ingredients Amount Weight Calories Unit Cost ToTAi. Cost Oysters 3qt. Lemon juice i|c. Catsup I c. Grated onion juice ic. Tabasco sauce Jtsp. Salt I tsp. Celery, chopped ic. Peppers, chopped ic. 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 j c. Calories in one serving- Cost of one serving 100 QUANTITY COOKERY ♦scalloped oysters Ingredients Amount Weight Calories Unit Cost Total Coai Broken bread Broken crackers Milk Salt Onion juice Butter substitute Oysters 2qt. 2 qt. I qt. 1 tbsp. 2 tbsp. 2 tbsp. 2 qt. Look over the oysters carefully for shells. Scald the milk and pour over the crackers, broken bread, salt, onion juice and butter substitute and mix. Put a layer of the moistened crackers and bread over the bottom of a greased baking pan, then a layer of oysters and cover the top with the bread and cracker mixture. Bake in medium oven until brown. Number of servings 25 Amount in one serving f c. FRIED Calories in ( Cost of one SALMON jne serving INGREDDSNIS Amount Weight Calories Unit Cost Total Cost Salmon Salt Crumbs Eggs Milk fc. S c. S fc. 20 lb. 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 me- dium oven until the fish is tender. Number of servings jo Amount in one serving f lb, Calories in one serving- Cost of one serving RECIPES lOI SALMON LOAF Ingredients Amodnt Weight Calories Unit Cost ToTAi Cost Salmon, i lb. cans 12 Bread crumbs S Qt- Milk 3 qt. Eggs i6 Celery, diced 2 qt. Paprika 1 tsp. Salt ic. 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 I slice Calories in one serving- Cost of one serving SCALLOPED SALMON Ikgrediehts AuorNT Weight Calories Unit Cost Total Cost Salmon, i lb. cans 10 Bread, broken 4qt. Milk 4qt. Bay leaves ic. Parsley sprigs ic. Onions Jib. Salt I5 tbsp. Butter substitute I c. Flour 2 c. Paprika ^tsp. Crumbs 3 c. Butter substitute ilb. 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 I02 QUANTITY COOKERY 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 f c. Calories in one serving- Cost of one serving MEAT SUBSTITUTES *CHEESE FONDUE Ingredients Amount Weight Calories Unit Cost Total Cost Milk 6 qt. Broken bread 8 qt. Cheese 5 lb. Butter substitute ic. Eggs 36 Mustard 2 tbsp. Salt 3 tbsp. Paprika 2 tsp. Add the grated or chopped cheese, mustard, salt, paprika and fat to the broken bread. Scald the milk and add to the well-beaten egg yolks and pour over the above ingredients. Fold in the stiffly beaten egg whites and bake in a greased pan in a slow oven. Number of servings 75 Amount in one serving f c. Calories in one serving. Cost of one serving *COTTAGE CHEESE CROQUETTES Ingredients Amount Weight Calories Unit Cost Total Cost Cottage cheese Bread crumbs Nut meats, chopped Paprika 6 qt. 6qt. 6 c. 2 tbsp. RECIPES COTTAGE CHEESE CROQUETTES {Continued] 103 Ingredients Amount Weight Calories Unk Cost Total Cost Chopped onion Chopped green pepper Salt Milk Crumbs Eggs Milk |c. 2 C. fc. l-i§ gal. 4ic. lO lie. 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 dip- per, 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 Amount in one serving Calories in one serving- Cost of one serving MACARONI AWD CHEESE Ingredients Amount Weight Calories Unit Cost Total Cost Macaroni, broken Water Salt Cheese Bread crumbs Butter substitute 1 gal. 2 gal. ic. I c. 2 lb. White sauce 6qt. Cook the broken macaroni in boiling salted water until tender. Drain and piour 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 5° Amount in one serving 1 c. Calories in one serving- Cost of one serving I04 QUANTITY COOKERY RICE AND CHEESE Ingredients Amocnt Weight Calories Unit Cost ToTAi Cost Rice Sc. Water Sqt. Salt ic. Milk 2|qt. Flour I c. Cheese 2 lb. Paprika I 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 i c. Calories in one serving- Cost of one serving RICE AND NUT LOAF Ingredients Rice, before cooking Stock or liquid Milk Nut meats, chopped Green peppers Eggs Salt Amount 4qt. 2 gal. li gal. 2 qt. 12 30 1 r Weight Calories Unit Cost Total Cost 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 RECIPES loS avoid over-baking the bottom of the loaf, thus form- ing a hard crust. Serve with a cream or tomato sauce. Number of servings 192 Calories in Amount in one serving 4 oz. Cost of one s EGG CUTLETS le serving prving Ingredients Amodnt Weight Calohies Unit Cost Total Cost Eggs, hard cooked Flour Milk Butter substitute Salt Bread crumbs Eggs Milk 4 doz. 3 c. 2 qt. ic. iqt. 4 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 mix- ture made of the eggs and milk, and then in crumbs and fry in deep fat. Use an ice-cream dipper to keep the servings uniform in size. Number of servings 48 Calories in 01 Amount in one serving 1 c. Cost of one s ♦SCRAMBLED EGGS AND HAM prvjrig [ Ihgeedients Amodnt Weight Caloeies Unit Cost ToTAi Cost Eggs Milk Butter substitute Salt Ham, cubed 96 3 qt- Ijc. Jc. 4-6 c. io6 QUANTITY COOKERY 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 f c. Calories in one serving _ Cost of one serving MEAT SAUCES MUSTARD SAUCE Ingredients Amount Weight CALOsms Unit Cost ToTAi Cost Sugar 2 tbsp. Salt 2 tsp. Paprika I tsp. Vinegar ic. Oil 1 c. Mustard ilb. Mayonnaise dressing 3^c. Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil gradually, stirring well. Com- bine with the mayonnaise. This is a very strong flavored sauce and only a small amount is necessary for a serving. This makes five and a quarter cups of sauce. Number of servings Amount in one serving 250 Calories in one serving- I tsp. Cost of one serving TARTARE SAUCE Ingredients Mayonnaise or (Cooked salad dressing Pickles, chopped Onions, chopped Parsley, chopped Vinegar Amount iqt. I qt.) 1 c. 2 tbsp. 2 tbsp. Weight Calories Unit Cost Total Cost RECIPES 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 Calorips in nnp sprving Amount in one servine i thsn. Post nf nnp sprvinir TOMATO SAUCE Ingezdients Amotoit Weight Caloeies Unit Cost Total Cost Tomatoes, #10 can I Stock, meat stock I gal. Celery salt 2 tbsp. Carrots, chopped ^c. Onion ic. Bay leaf 4 Parsley, chopped ic. Flour 3 c- Salt 3 tbsp. Fat i|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 Amount of one serving 192 Calories in one serving- 2 tbsp. Cost of one serving WHITE SAUCE Ingezdients Amount Weight Caloeies Unit Cost TOTAI. Cosi Milk Flour Egg yolks Salt 2 gal. 4c. 3 Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk, io8 QUANTITY COOKERY stirring constantly. When thickened add the egg yolks and salt. Total volume Total calories Total cost 2 gal. VEGETABLES CREAMED ASPARAGUS Ihgeediehts Asparagus, ij oz. can White sauce Butter substitute Salt AMOtUlT lO I gal. i c. 3 tbsp. Weight Calories Unit Cost Total Cost 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 $8 Amount in one serving \ c. Calories in one serving- Cost of one serving CREAMED FRESH ASPARAGUS Ingredients Amotoit Weight Calories Unit Cost Total Cost Asparagus Butter substitute Salt White sauce 3 tbsp. 4qt. 9 lb. fib. Wash the asparagus and cut in two-inch pieces. Cook in boiling water until tender and drain. Com- bine with the white sauce, salt and butter substitute. Number of servings so Amount in one serving | c. Calories in one serving. Cost of one serving RECIPES FRESH ASPARAGUS ON TOAST 109 Ingredients Amount Weight Calories Unit Cost Total Cosi Asparagus Salt Butter substitute Toast Jc. 60 slices 12 lb. 2 lb. 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 deter- mined by the size and length of the individual stalks. From twelve pounds, sixty servings should be obtained. Number of servings 60 Calories in one serving Amount in one serving Cost of one serving I slice of toast with asparagus BAKED BEANS Ingredients Amount Weight Calories Unit Cost Total Cost Beans 4qt. Soda ic. Molasses I c. Sugar ic. Mustard 2 tsp. Paprika 2 tsp. Salt 6 tbsp. Bacon fat or scraps lib. or Ham fat Soak the beans twelve hours or more. Add the soda and boil until almost tender. Drain, add the season- no QUANTITY COOKERY ings, the fat and three quarts of water and bake in a medium oven until the beans are tender and well browned. Number of servings 7S Amount in one serving g c. LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS Calories in one serving- Cost of one serving Ingbedients Amodnt Weight Caloeies Unit Cost Total Cost Lima beans 6 qt. Water 6qt. Pimentos, 8 oz. cans 2 Bacon fat 2 c. Onions l|lb. Salt |c. Paprika 3 tbsp. Green peppers ijc. Molasses ic. Corn syrup I 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 Amount in one serving 150 Calories in one serving- I c. Cost of one serving STRING BEANS Ingrediehts Amodnt Weight Calokies Unit Cost Total Cost String beans, #10 can Bacon drippings Salt Paprika I 2 tbsp. I tbsp. RECIPES III 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 J c. Calories in one serving- Cost of one serving BUTTERED BEETS Ingredients AMonNX Weight Caiokies Unit Cost Total Cost Beets Butter substitute Salt I c. 4 c. 8 1b. 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 Calories in one serving Amount in one serving 3-J c. Cost of one CABBAGE IN VINEGAR serving Ingredients Amount Weight Calories Unit Cost Total Cost Cabbage Butter substitute Vinegar Salt Paprika ic. 1 c. ic. 1 tsp. 8 1b. 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 J c. Calories in one serving- Cost of one serving 112 QUANTITY COOKERY BUTTERED CABBAGE Ingeedienxs Amount Weight Calories Unit Cost Total Cost Cabbage Butter substitute Salt Jc. 8 1b. lib. 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 J c. Calories in one serving. Cost of one serving CREAMED CABBAGE Ingredients Amount Weight Calories Unit Cost Total Cost Cabbage White sauce Salt 3 qt. 8 1b. 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 J c. Calories in one serving. Cost of one serving BUTTERED CARROTS Ingredients Amount Weight Calories Unit Cost Total Cost Carrots, diced Salt Butter substitute 2 gal. ic. I c. ') ) RECIPES "3 Pare and dice the carrots. Cook in boiling salted water to cover until tender. Add the butter sub- stitute and serve. Number of servings 56 Amount in one serving J c. Calories in one serving- Cost of one serving BUTTERED CARROTS AND PEAS Ingredients Amodnt Weight Caloeies Unit Cost Total Cost Carrots, diced Peas, #2 cans Butter substitute Salt 1 gal. S fc. 3 tbsp. Cook the diced carrots in boiling salted water until tender. Drain and combine with the peas which have been heated in their own liquid, the butter sub- stitute and the salt. Number of servings 52 Calories in < Amount in one serving i c. Cost of one CREAMED CARROTS jne serving Ingredients Amount Weight Calories Unit Cost Total Cost Carrots Salt Water White sauce Butter substitute 5qt. I gal. fc. 10 lb. 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 Amount in one serving 60 Calories in one serving- 3 c. Cost of one serving 114 QUANTITY COOKERY CREAMED CELERY Ingredients Amount Weight Calories Unit Cost Total Cost Celery, chopped Salt Cream sauce sqt. 6 tbsp. 2qt. Wash and clean the celery and cut in three-fourths inch lengths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the dis- coloration of the celery. When tender, drain, and combine with the white sauce. Number of servings 50 Calories in Cost of one PUDDING inp cPTvine Amount in one serving i c. csprving CORN Ingredients Amount Weight Calories Unit Cost Total Cost Corn, #2 cans Sugar Bread crumbs Salt Eggs Milk 4 2 tbsp. 2 c. I tbsp. 8 2qt. Scald the milk and add to the com, 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 ^ c. Calories in one serving- Cost of one serving RECIPES "S CORN WITH GREEN PEPPERS AND PIMENTOS INGEJEDIENTS Corn, #2 cans Butter substitute Salt Pimento, chopped Green peppers, chopped Amoujit 6 tbsp. 2 c. 2 C. Weight lib. Calories Unit Cost Total Cost Mix the (iorn, butter substitute, salt, pimento, green pepper and heat. Number of servings 144 Amount in one serving J c. Calories in one serving. Cost of one serving ♦scalloped corn Ingsedients Amount Weight Calories Unit Cost Total Cost Milk 2 qt. Butter substitute Jc. Onion, grated Salt I tbsp. Broken bread 4qt. Broken crackers 2qt. Corn, #2 cans 3 fib. 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 mix- ture, 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 | c. Calories in one serving- Cost of one serving ii6 QUANTITY COOKERY ♦succotash Ingredients Lima beans Corn, # 2 cans Butter substitute Salt Onion, grated Paprika Amount Weight Calories Unit Cost l|qt. 8 1 c. ic. 2 tbsp. itsp. ToTAi Cost Soak the beans over night in cold water to cover. Drain, cover with boiHng 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 ^ and 3 c. Calories in one serving- Cost of one serving FREED EGGPLANT Ingredients Amoxtnt Weight Calories Untt Cost Total Cost Eggplant Water Salt Eggs Milk Crumbs, sifted 2 gal. 6 c. 8 I c. iqt. 14 lb. Cut the eggplant in thin sHces and pare. Soak it in the strong salt water about two hours. Make a dip- ping 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 RECIPES BUTTERED ONIONS 117 iHaSZDIXIIIS AlIODNT Weight Caloeies Unit Cost Total Cost Onions Salt Water Butter substitute Paprika 6qt. |c. J tbsp. 10 lb. 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 Amount in one serving 24 Calories in one serving. I c. Cost of one serving CREAMED ONIONS Ihoridients Amount Weight Calomes Unit Cost Total Cost Onions Salt Water White sauce 6qt. 2 qt. ' 10 lb. 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 Calories in one serving- Cost of one serving Amount in one serving i BUTTERED PEAS iNOaSDIENTS Peas, # 2 cans Butter substitute Salt Sugar Amount 10 ic. 2 Weight Calories Unit Cost Total Cost Ii8 QUANTITY COOKERY Open the peas and unless there is an excess of liquid do not drain. Add the seasonings and heat. Number of servings 60 Calories in t Amount in one serving Cost of one between i and 5 c. CREAMED PEAS inp cprving serving Ingkediehts Amount Weight Caioeies Unit Cost Total Cost Peas Salt White sauce Butter substitute 2 gal. ic. I gal. Open the peas and drain, reserving the juice to use as part of the Hquid 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 3 c. Calories in one serving- Cost of one serving BROWNED POTATOES Ingredients Amount Weight Calories Unit Cost Total Cost Potatoes, pared Salt Fat Stock 1 qt. 2 qt. 30 lb. 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 go Amount in one serving J lb. Calories in one serving- Cost of one serving RECIPES CREAMED POTATOES "9 Ingredients Amount Weight Calories Unit Cost Total Cost Potatoes, after paring White sauce Salt 3 qt. ic. 15 lb. 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 f c. Calories in one serving- Cost of one serving FRENCH FRIED POTATOES Ingredients Potatoes, after paring Salt Amount Weight Calories Unit Cost ic. 10 lb. Total Cost 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 i c. Calories in one serving- Cost of one serving MASHED POTATOES Ingredients Amount Weight Calories Unit Cost Total Cosi Potatoes, pared Milk, scalded Salt ijqt. ic. 15 lb. 120 QUANTITY COOKERY Steam or boil the potatoes until done. Mash thor- oughly and add the scalded milk and salt. Beat until light. Number of servings Amount in one serving 66 Calories in one serving f c. Cost of one serving — PARSLEY BUTTERED POTATOES INGEEDIENIS Amodnt Weight Calories Unit Cost ToTAi Cost Potatoes, pared Parsley, chopped Salt Butter substitute 2I c. 30 lb. i|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. Amount in one serving J lb. Cost of one ♦SCALLOPED POTATOES sprving Ingredients Amount Weight Caiories Unit Cost TOTAl Cosi Potatoes, steamed, sliced White sauce Onion, grated Salt Crumbs Butter substitute 4 gal. a gal. 2 c. lib. Grease a scalloping pan. Cover with a layer of potatoes, then with white sauce to which the onion RECIPES 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 | c. Calories in one serving. Cost of one serving STUFFED BAKED POTATOES INGEEDIENIS AMomjT Weight Calories Unit Cost Total Cost Potatoes 12 4flb. Butter substitute |c. Salt 2 tbsp. Egg whites 3 Milk I c. Paprika itsp. Chopped pimento fc. Chopped parsley ic. Bake smooth, medium-sized potatoes until done. Remove them from the oven, and inserting a knife, cut a cap from side. Scoop out the inside of the pota- toes, 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 serv fings 12 Calories in serving l Cost of one GLAZED SWEET POTATOE Amount in one ^'*rvin£ ,„ «.., S iHGREDIENIS Amount Weight Calories Unit Cost Total Cost Sweet potatoes Sugar, brown Water Butter substitute or bacon fat I qt. 2qt. SO lb. Steam and peel the potatoes. If a vegetable parer is available, the potatoes may be put through the machine 122 QUANTITY COOKERY before steaming. When done, put in shallow baking pans and pour a syrup made of the sugar, water and melted fat over them. Brown in a hot oven. Number of servings lOO Amount in one serving 9 lb. Calories In one serving Cost of one serving — RICE CROQUETTES Ingredients Amount Weight Calories Unit Cost Total Cost Rice S c- Milk 3 qt- Water ijqt. Salt 2 tbsp. Eggs 20 Butter substitute ^c. Bread crumbs 4c. Eggs 6 Milk fc. Cook the rice in the milk and water until tender. Remove from fire and add well-beaten eggs, salt and but- ter substitute. Turn into shallow pans to cool. Mold and dip in egg and milk mixture, then in crumbs and 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 j elly, j am or syrup. Number of servings 65 Amount in one serving i c. Calories in one serving- Cost of one serving MASHED RUTABAGAS Ingredients Amount Weight Calories Unit Cost Total Cost Rutabagas Butter substitute Salt I c. ic. IS lb. RECIPES 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 | c. Calories in one serving- Cost of one serving SPINACH AND EGG Imgeedienis Spinach, § 10 cans Vinegar Salt Eggs AModnt 2 ic. 6 Weight Calories Unit Cost Total Cost Add the salt and vinegar to the spinach and heat. Hard cook the eggs and slice them. When the spin- ach 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 onp sprvinp" i r. Calories in one serving Prtct nf nnp cprvintr ' ♦scalloped tomatoes Ingredients Amodnt Weight Calories Unit Cost Total Cost Tomatoes, # lo cans Broken bread Sugar Salt Grated onion Crumbs Butter substitute 2 3 qt. 1 c. ic. ic. 2 C. ic. Add the onion, sugar and salt to the tomatoes and heat. Four over the broken bread, which has been 124 QUANTITY COOKERY 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 5 c. Calories in one serving- Cost of one serving *STEWED TOMATOES Ingredients Amount Weight CALORrES Unit Cost ToiAi Cost Tomatoes, #10 cans 2 Broken bread 2 qt. Sugar I c. Salt 3 tbsp. Grated onion ic. Butter substitute ^c. Heat the tomatoes with the seasonings. Add the broken bread just before serving. 65 Number of servings Amount in one serving, between ^ and J c. Calories in one serving. Cost of one serving BREADS BAKING-POWDER BISCmTS Ingredients Amodut Weight Calories Unit Cost ToTAi. Cost Flour Baking powder Salt Shortening Milk 6qt. i|c. ic. 3 c- 2|qt. Mix and sift the dry ingredients. Rub in the short- ening 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 hun- RECIPES 125 dred and eighty biscuits, use a cutter two and one half inches in diameter. Number of servings 90 Amount in one serving 2 Calories in one serving Cost of one serving BAKING-POWDER CINNAMON ROLLS Ingredients Amount Weight Calokies Unit Cost TOTAl.COST 1 Flour Baking powder Salt Shortening Milk 6qt. lie. 4 tbsp. 3 c- 2|qt. Raisins Cinnamon Sugar Butter' substitute 2 c. 2 c. ic. Make a baking-powder biscuit dough. Roll to one third of an inch thickness, making the dough rectangu- lar 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 thick- ness and bake in a hot oven. These rolls may be im- proved by adding a teaspoon of boiled frosting to the top of each before serving. Number of servings 120 Calories in one servin Amount in one serving I roll Cost of one serving — ' , *BACON MUFFINS Ingredients Amount Weight Calories Unit Cost ToTAi; Cost Flour Baking powder Salt Sugar Milk Bacon fat Eggs Bacon, cooked Sqt. ic. 2 tbsp. 3 c. 2i-2f qt. ic. 8 2 c. 126 QUANTITY COOKERY 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. 96 Number of servings Amount in one serving J c. batter Calories in one serving- Cost of one serving CORN-BIEAL MUFFINS Ingredients Amodnt Weight Calories Unit Cost Total Cost Flour 10 c. Corn meal 10 c. Sugar Salt Baking powder Milk Eggs Butter substitute 2 C. 2 tbsp. I c. 3iqt. 10 I 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 J c, batter *CRXJMB MUFFINS Calories in one serving- Cost of one serving iNGREDtENTS Flour Sugar Crumbs Baking povder Salt Milk Butter substitute Amount 2iqt. 3 c. 2jqt. |c. 2 tbsp. 8 3 1-4 qt- Weight ilb. Calories Unit Cost Total Cost RECIPES 127 Mix the dry ingredients and the liquid ingredients separately. Combine by adding the Hquid to the dry. Add the melted fat last. B ake in well-greased muffin tins. Number of servings 120 Amount in one serving i c. batter Calories in one serving- Cost of one serving *DAKK BRAN MUFFINS Ingredients Amodnt Weight Calories Unit Cost Total Cost Flour Cake crumbs ijqt. I qt. Bran Soda 3iqt. ic. Salt Milk, sour Molasses 3 tbsp. 2|qt. 3 c. Eggs 4 Mix the dry ingredients. Beat the eggs, add the milk and molasses and combine with the dry ingre- dients. Bake in well-greased muffin pans, in a hot oven. Number of servings Amount in one serving 90 Calories in one serving, i c. batter Cost of one ■"'"'■"e GRAHAM MUFFINS Imgsedienis Amount Weight Calories Unit Cost Total Cost Flour 10 c. Flour, graham IOC. Sugar 3 c. Baking powder fc. Salt 2 tbsp. Eggs 8 Milk 3i-33 qt- Butter substitute, melted §c. Prepare as for plain muffins. Number of servings 96 Calories in one serving- Amount in one serving f-f c. batter Cost of one serving 128 QUANTITY COOKERY PLAIN MUFFINS Ihgk£dienis Amodsi Weight Calobies Unit Cost Total Cosi Sugar fqt. Flour Sqt. Baking powder fc. Salt 2 tbsp. Eggs 8 Milk 3Hi qt. Butter substitute, melted Jib. Mix and sift the dry ingredients. Beat the eggs, add the milk and pour the liquid over the dry ingre- dients. Add the melted fat and pour the mixture into well-greased muffin tins to bake. Number of servings Amount in one serving 96 J-| c. batter Calories in one serving- Cost of one serving RAISED MUFFINS Ingiedients Amount Weight Calories Unit Cost Total Cost Milk, scalded 2qt. Water, cold 2qt. Egg yolks 6 Sugar 2 t. Butter substitute I C. Salt 3 tbsp. Yeast ilb. Water, lukewarm iqt. Flour IO-I2 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 | c. dough Calories in one serving- Cost of one serving RECIPES ♦brown bread 129 Ingrediekis Amodnt Weight Caioeies Unit Cost Total Cost Stale cake or bread Cold water Molasses Corn meal Graham flour Soda Raisins Salt I qt. 7c. I c. 3'c. 6 c. li tbsp. I c. I 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 Jo Calories in one serving Amount in one serving i slice Cost of one serving Nin BREAD Ingeedieiits Amq-cnt Weight Caiories Unit Cost Tox.iL Cost Flour 3 qt. Baking powder 3 tbsp. Nuts iqt. Salt J tsp. Sugar iqt. Milk iqt. Eggs 6 Butter substitute ic. 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 lOO Amount in one serving i slice Calories in one serving L_ Cost of one serving 130 QUANTITY COOKERY CINNAMON ROLLS Ingredients Amount Weight Calories Unit Cost Total Cost Sugar 2 c. Butter substitute 2 C. Water 2 qt. Milk 2 qt. Yeast Jib. Water 2 C. Flour I if qt. Salt ic. Butter substitute i|c. Fat, melted Ub. Sugar 5c. Cinnamon Stsp. Raisins 2 C. Follow the directions given under Parker House rolls for the method of mixing the dough. When the dough is ready, put on a well-floured board and roll out in a rectangular shape to about half an inch in thickness. Brush with melted fat and sprinkle with the mixed sugar, cinnamon and raisins. Commencing with the long side of the dough, make into a roll. Cut crosswise of the roll making slices half an inch in thick- ness. 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 i| oz. per roll Calories in one serving. Cost of one serving PARKER HOUSE ROLLS Ingredients Amount Weight Calories Unii Cost Total Cost Sugar 2 C> Butter substitute 2 C. Water 2 qt. Milk 2 qt. Yeast ilb. Water, lukewarm 2 c. Flour 11-12 qt. Salt ic. Butter substitute ijc. RECIPES 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 Calories in one serving Amount in one serving i| oz. Cost of one serving WHITE BREAD Ingeedients AiiomjT Weight Calories Unit Cost Total Cost Yeast ilb. Water, lukewarm 1 pt. Milk, scalded 2 qt. Fat I c. Sugar I c. Cold water 2qt. Flour 13-14 qt. Salt ic. 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 132 QUANTITY COOKERY with the remainder of the flour. Let rise again about one hour. Cut into loaves of two pounds each. Place in well-greased pans, let rise and bake about one hour. This makes twelve one and three quarter pound loaves, after baking. Number of servings 12 loaves Calories in one serving Amount in one serving I slice Cost of one serving SANDWICHES COTTAGE CHEESE SANDWICH FILLING Ingredients Amotjnt Weight Caxobies Unit Cost Total Cost Cottage cheese Green peppers, chopped Nuts, chopped Mayonnaise 2 C. 2 C. iqt. 4 lb. 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 servine-s 8a Calories in one servine serving | c. Cost of one s EGG SANDWICH FILLING Ingrediehts Amount Weight Calories Unit Cost Total Cost Eggs, hard cooked Crumbs, sifted Salt Mayonnaise Lemon juice 2 doz. 1 c. 2 tsp. 3 c. ij tbsp. Hard cook the eggs, cool and chop. Mix with the remaining ingredients. This amount makes two RECIPES 133 quarts, and will fill forty-eight sandwiches, using two full slices of bread for each sandwich. From a one- pound loaf, sixteen sandwich slices may be obtained. Number of servings 48 Amount in one serving | c. Calories in one serving. Cost of one serving FRUIT SANDWICH FILLING Ingredients Amount Weight Calories Unit Cost Total Cost Raisins lib. Figs ilb. Sugar lie. Flour I tbsp. Cold water ic. Orange juice ic. Lemons, juice and grated rind 2 Chop the raisins and figs and combine with the flour and sugar. Add the orange juice, lemon juice and water and cook in a double boiler or steamer until thick. This amount will make three and three fourths cups of filling and will fill twenty-five sand- wiches, using two full slices of bread. Number of servings 25 Calories in Amount in one serving | c. Cost of one *HAM SANDWICH FILLING np serving,.. _ Ingredients AMOtTNT Weight Calories Unit Cost Total Cost Ham, boiled or baked (left-over) Pickles, chopped Bread crumbs, sifted Mayonnaise 2 c. 3 c. 3 c. 3 lb. Chop the ham and pickles and mix with the bread crumbs and mayonnaise. This amount will make 134 QUANTITY COOKERY three quarts. One cup of mixture will fill six sand- wiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained. Number of servings Amount in one serving 72 4 r Calories in one serving- Cost of one serving SALADS CABBAGE SALAD Ingredients Cabbage Pimentos, chopped Pickles, chopped Green peppers, chopped Boiled dressing Amount I c. 3 ';• I c. l|qt. Weight lib. Calories Unit Cost TOTAI Cosi 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 io8 Amount in one serving ^ c. Calories in one serving. Cost of one serving CARROT AND RAISIN SALAD Ingredients Amount Weight Calories Unit Cost Total Cost Carrots Raisins Salad dressing, mayonnaise 2iqt. I qt. 4 lb. 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 J c. Calories in one serving_ Cost of one serving RECIPES ♦combination vegetable salad 135 Ingredients Amount Weight Caxoeies Unit Cost Total Cost Peas Cooked beets, diced or cooked carrots, diced Celery, cut fine French dressing 2qt. 2qt. 2 qt. I 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 Amount in one serving 2 tbsp. of each vegetable 64 Calories in one serving- Cost of one serving *POTATO SALAD Ingredients Amount Weight Caiories Unit Cost Total Cost Boiled potatoes 10 qt. Celery 2 qt. Salt |c. Paprika I tsp. French dressing iqt. Chopped parsley I c. Pimentos, IJ oz. can I Onions ic. 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 J c. Calories in one serving Cost of one serving 136 QUANTITY COOKERY TOMATO JELLY SALAD Ingredients Amount Weight Caiobies Unit Cost Total Cost Tomatoes 3qt. Cloves |c. Bay leaves 10 Salt I tsp. Soda Jtsp. Cayenne |tsp. Gelatin 6 tbsp. Cold water I 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 21; P^lnnPC in nnp op^-ffing Amount in one serving J c. VEGETABLE C"sr of onp serving GELATIN SALAD Ingredients Amount Weight Calories Unit Cost Total Cost Gelatin 4 c. Cold water 2 c. Sugar 2 C. Boiling water 2 qt. Salt 4 tsp. Shredded cabbage 4 0. Lemon juice |c. Mild vinegar 2 C. Celery, diced 2qt. Red pepper, cut fine I 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 RECIPES 137 cool and set. Serve on a lettuce leaf with salad dressing. Number of servings 54 Amount in one serving j c. Calories in one serving- Cost of one serving APPLE AND CELERY SALAD Ingredients Apples Celery Dates, chopped Salad dressing Amodot 4qt. I^qt. 2 C. 3 c. Weight Calories Unit Cost Total Cost Pare and dice the apples and mix with the chopped dates. Cut the celery fine and add to the apples and dates. Mix with the salad dressing and serve on let- tuce. In case there is danger of the apples turning dark, they may be covered with salt water or water con- taining a little vinegar, while they are being pared and diced. Number of servings 44 Calories in Amount in one serving i c. Cost of one BANANA SALAD np sprving pruing Ingrzdienis Amount Weight Calories Unit Cost Total Cost Bananas Nuts, chopped Salad dressing 20 i|c. 2ic. 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 J banana Calories in one serving. Cost of one serving 138 QUANTITY COOKERY FRXnX SALAD Ingeedbenis Amount Weight Calokies Unit Cost ToTAi Cost Pineapple, diced Oranges, diced Celery, diced Salad dressing 2qt. 3 qt. 2qt. 3|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 J c. Calories in one serving. Cost of one serving GRAPEFRUIT SALAD Ingredients Amount Weight Calories Unit Cost ToTAi Cost Grapefruit, size 70 Celery, cut fine French dressing 14 iqt. I 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 jo Amount in one serving 3 sections Calories in one serving- Cost of one serving COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS Ingredients Amodnt Weight Calories Unit Cost Total Cost Cheese I gal. Cream 6 c. Salt 4tsp. Celery, chopped I qt. Green pepper, chopped 2 c. RECIPES 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 Calories in Amount in one serving J c. Cost of one s PRUNE AND COTTAGE CHEESE ne serving prving SALAD Ingredients Amount Weight Calories Unit Cost Total Cost Prunes, 40-50 size Cottage cheese Sour cream Salt 6 c. I c. 1 tsp. 3 lb. 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. 48 Number of servings Amount in one serving 3 stuffed prunes Calories in one serving- Cost of one serving DEVILED EGG SALAD INGEEDIENTS Amount Weight Calories Unit Cost Total Cosi Eggs 24 Salt 2 tsp. Vinegar ic. Mayonnaise |c. Mustard I tsp. Paprika I tsp. Cook the eggs until hard and cut in halves length- wise. Remove the yolks. Cream the yolks together 140 QUANTITY COOKERY with the mayonnaise and seasonings and refill the whites of the eggs. Serve half an egg on a lettuce leaf and garnish with a pickle cut in halves. Number of servings 48 Amount in one serving i egg Calories in one serving- Cost of one serving CHICKEN SALAD Ingkedienis AUOUNT Weight Calosies Unit Cost TOTAI. Cost Chicken, diced Celery, diced Mayonnaise iqt. iqt. Ijc. Mix the chicken and celery lightly with two thirds of the mayonnaise. Serve on a lettuce leaf and gar- nish 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 J c. Calories in one serving- Cost of one serving LOBSTER SALAD Ingeediehts Amount Weight Calckies Unit Cost Total Cost Lobster, I lb. can Celery, diced Mayonnaise dressing 4 6qt. iqt. 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 | c. Calories in one serving- Cost of one serving RECIPES 141 BOILED DRESSING Ingredients Amount Weight Calories Unit Cost Total Cost Cornstarch lie. Sugar Milk Mustard Paprika Salt Vinegar Egg yolks 2 C. 3 qt. 2 tbsp. ic. I tsp. liqt. i6 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 Tolume 4s qt. Calories in one serving- Cost of one serving FRENCH DRESSING Ingredients Amount Weight Calories Unit Cost Total Cost Salt 3 tbsp. Mustard 4 tsp. Paprika I tbsp. Pepper |tsp. Vinegar 2 c. Oil 4c. Onion juice I 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 142 QUANTITY COOKERY MAYONNAISE INGEEDIEHTS AMomrr Weight Calories Unit Cost Total Cost Egg yolks 3 Vinegar Oil iqt. Mustard I tsp. Powdered sugar I tsp. Paprika 4 tsp. Salt I tbsp. Red pepper itsp. 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 Sc. Calories in one serving- Cost of one serviqg THOUSAND ISLAND DRESSING Inghedients Mayonnaise Chili sauce Green peppers, chopped Chives, chopped Amodnt 2iqt. iqt. ifc. 3 tbsp. Weight Calories Unit Cost Total Cost 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 stiflF. Total volume 3f qt. Calories in one serving Cost of one serving RECIPES 143 HOT DESSERTS AND SAUCES APPLE DUMPLING Ingkediehts Amount Weight Calokies Unit Cqst Total Cost Flour 3 qt. Baking powder ic. Shortening 2 c. Salt 2 tbsp. Milk l-li qt. Sugar, brown 4c- Cinnamon 2 tsp. Apples, quartered 3iqt. 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 cor- ners over the apples and bake in a moderate oven. Serve with a lemon or hard sauce. Number of servings 42 Amount in one serving i Calories in one serving. Cost of one serving *BREAD PUDDING Ingredients Amount Weight Calories Unit Cost Total Cost Scalded milk 2 qt. Broken bread 6 c. Sugar fc. Raisins i\h. Salt I tsp. Vanilla I tbsp. Eggs S Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. 144 QUANTITY COOKERY Bake in a water bath in a moderate oven until the custard sets. Serve with a vanilla sauce. Number of servings Amount in one serving 25 Calories in one serving- ^ c. Cost of one serving ♦brown BETTY INGKEDIENTS Amount Weight Calories Unit Cost Total Cost Apples, chopped 4qt. Crumbs 3 qt. Brown sugar 2|C. Cinnamon I tsp. Nutmeg itsp. Water 2qt. Lemon juice 2 tbsp. Butter substitute I 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 48-50 Amount in one serving ^ c. Calories in one serving. Cost of one serving ♦CHOCOLATE BREAD PUDDING Ingredients Amount Weight Calories Unit Cost Total Cost Scalded milk Broken or cubed bread 2 qt. 6 c. Sugar Cocoa Eggs Raisins Salt Vanilla f c. ic. 5 I tsp. I tbsp. ilb. RECIPES HS Add the beaten eggs, sugar, cocoa, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a pan of hot water in a moderate oven until the custard sets. Serve with a vanilla sauce. Number of servings Amount in one serving between 5 and J c. 25 'Calories in one serving- Cost of one serving CHOCOLATE SOUFFLE Ingredients Amodnt Weight Calories Unit Cost Total Cost Sugar 2 c. Flour f c. Cocoa I c. Water 3lc. Egg yolks 8 Vanilla I tbsp. Egg whites 16 Mix the flour, sugar and cocoa and stir into the boiling water. When thickened add the egg yolks and vanilla. Cool. Fold this custard mixture into the stiffly beaten egg whites. Pour into a baking dish and put the dish into a pan of hot water. Bake in a moderate oven until done. Serve with whipped cream. Number of servings Amount in one serving 2S i r Calories in one serving- Cost of one serving COTTAGE PUDDING Ingredients Amount Weight Calories Unit Cost Total Cost Butter substitute |c. Sugar 4c. Eggs 5 Milk 3|c. Flour 2iqt. Baking powder 6 tbsp. Salt 2 tsp. Vanilla 2 tbsp. 146 QUANTITY COOKERY 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 Calories in me serving Amount in one serving Cost of one I square 2 in.Xz in. sprvinjj FRITTERS IHGEEDIENTS AMOnNT Weight Calories Unit Cost Total Cost Eggs 6 Sour cream 2 c. Sweet milk I c. Soda I tsp. Baking powder 3 tbsp. Salt I tsp. Flour S c. Sugar |c. Diced apples. or Diced oranges, or Diced Bananas, 3 c. or Corn or Hominy Mix the dry ingredients and wet ingredients sepa- rately and combine. Drop from a spoon into hot fat, using one and a half tablespoons per fritter. Number of servings 35 Calories in Amount in one serving 2 fritters Cost of one FRUIT COBBLER -mf sTvinE sprvinjr IHGKEDIEHTS Amount Weight Calories Unit Cost Total Cost Flour Baking powder Salt Shortening 3 qt. ij tbsp. I^C. RECIPES FRUIT COBBLER {Continued) H7 Ingredients Amoont Weight Calories Unte Cost Total Cost Milk l-li qt. Fruit, # lo can I Cornstarch ^c. Sugar Sc. Water 2iqt. Lemon juice ic. Crust: Rub shortening into well-mixed dry ingre- dients. 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 Amount in one serving piece i| in.X2 in. with I c. fruit sauce 80 Calories in one serving- Cost of one serving GRAPENUT PITDDING Ingredients AMOtTNT Weight Calories Unit Cost Total Cost Milk 7qt. Grapenuts 4 c. Bread crumbs 2 c. Sugar lie. Eggs 16 Raisins 4 c. Salt itsp. Scald the milk and pour over the grapenuts and bread crumbs. Add the sugar, salt, beaten eggs 148 QUANTITY COOKERY and raisins to the bread crumbs and scalded milk. Pour into a baking pan and bake in water bath in a moderate oven until the custard sets. s^ r. Amount in one serving | c. Cost of one serving CARROT PLUM PUDDING Ingredients AlIOtlNI Weight Calories Unit Cost Total Cost Sugar, brown lie. Suet, ground I c. Carrots, grated raw 3 c. Potatoes, grated raw 2 c. Lemon, grated rind and juice I Flour 3 c- Soda 2 tsp. Nutmeg I tsp. Raisins 1 qt. Add the sugar and chopped suet to the grated carrot, potato and lemon juice. Mix the dry ingredients and combine with the above mixture. Add the raisins. Pour the mixture into a well-greased baking pan. Cover and steam for one to two hours. Individual steamed puddings may be made by filling greased ramekins half full of the dough and steaming. Avoid turning on too much steam when the pudding is first put into the steamer. Serve with vanilla sauce. Number of servings 25 Calories in one serving Amount in one serving | c. of dough Cost of one serving STEAMED MOLASSES PUDDING Ingredients AjioDwr Weight Calories Unit Cost Total Cost Molasses 3 c. Soda 3 tsp. Eggs 3 Flour 4ic. Salt I tsp. Boiling water 2 c. RECIPES 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 Calories in one serving Amount in one serving | c. of batter Cost of one serving PRUNE PUDDING Ingredients AUOCNI Weight Calokies Unit Cost Total Cost Milk I gal. Cornstarch 2 c. Egg yolks 12 Salt 3 tsp. Sugar 2 c. Vanilla 4tsp. Prunes, after cooking 4 lb. Egg whites 12 Sugar lie. 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 Calories in one serving Amount in one serving, between i to i c. Cost of one serving PRtJNCOT FILLING FOR SHORTCAKE iNGEEDIENIS Amount Weight Calories Unit Cost ToTAi Cost Prunes, after cooking 2 lb. Dried apricots, after cooking 2 lb. Sugar iqt. Lemon juice 6 tbsp. ISO QUANTITY COOKERY 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 Calories in Amount in one serving f c. Cost of one i SHORTCAKE ne serving IHGEIDIENTS AjionuT Weight Calories Uott Cost Total Cost Flour Baking powder Salt Sugar Butter substitute Milk Butter 8 qt. Ifc. 3 tbsp. ic. 3 qt- I c. 2ilb. 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 Calories in one serving Amount in one serving i short cake Cost of one serving STRAWBERRY SHORTCAKE FILLING INQSIOISNTS Ajjodnt Weight Caloriss Unit Cost Total Cost Strawberries, after hulling Sugar 6qt. 2-2^ c. RECIPES 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 J c. Calories in one serving. Cost of one serving CHOCOLATE RICE PUDDING Ingredients Amount Weight Calories Unit Cost ToTAi Cost Rice uncooked 4 c. Milk Sqt. Sugar 4c. Cocoa Jc. Salt 2 tsp. Cinnamon 5 tsp. Egg whites 16 Sugar lie. 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 f c. Calories in one serving- Cost of one serving OLD-FASmONED BAKED RICE PUDDING Ingsedients Amodkt Weight Calories Dnit Cost Total Cost Rice 2 C Raisins Ifc. Salt J tsp. Milk slqt. Sugar ijc Wash the rice, pour over it the scalded milk and bake in a slow oven, stirring occasionally. When the 152 QUANTITY COOKERY rice is almost tender add the sugar, raisins and salt, and continue cooking. Number of servings 32 Amount in one serving | c. Calories in one serving- Cost of one serving RICE WITH HARD SAUCE iNGIlEDrENTS Amount Weight CALOEnSS Unit Cost Total Cost Rice Water Salt Raisins 3 c. 6qt. 1 tsp. 2 c. Cook the rice in boiling salted water until tender. Add the raisins and serve with hard sauce. Number of servings 36 Amount in one serving J c. Calories in one serving- Cost of one serving CHOCOLATE SAUCE Ingredients Amount Weight Calories Unit Cost Total Cost Sugar I qt. Cocoa I|c. Cornstarch |c. Salt I tsp. Water 2 qt. Vanilla I tbsp. Butter substitute Jib. Mix the dry ingredients well. Add to boiling water, stirring constantly with wire whisk. Add the fat, and when cool add the vanilla. Number of servings 80 Calories in one serving_ Amount in each serving 2 tbsp. Cost of one serving RECIPES IS3 CUSTARD SAUCE Ingeedients Amodni Weight Caioeies Unit Cost ToTAi Cost Milk Egg yolks Cornstarch 2 qt. 6 Sugar Salt Vanilla I c. itsp. I tbsp. Mix the cornstarch and sugar and add to the scalded milk. When the cornstarch has cooked add the thor- oughly beaten egg yolks and cook for a few minutes. Remove from fire and add the salt and vanilla. Number of servings lOo Amount in one serving ij tbsp. Calories in one serving. Cost of one serving EGG HARD SAUCE Ingredients Butter substitute Sugar, powdered Eggs Vanilla Amount 3 c. 6 I tbsp. Weight Calories Unit Cost ToiAi Cost 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 Amount in one serving 48 Calories in one serving- 2 tbsp. Cost of one serving HARD SAUCE Ingredients Butter Sugar, powdered Vanilla Amocnt I tbsp. Weight lb. Calories Unit Cost Total Cost 154 QUANTITY COOKERY Cream the butter, add the sugar and vanilla grad- ually. Number of servings 24 Amount in one serving i tbsp. Calories in one serving- Cost of one serving LEMON SAUCE Ingredients Water Sugar Cornstarch Salt Butter or butter sub- stitute Lemon juice Lemon rind, cut thin Amount 2 qt. 5 c. 3 <-• I tsp. I C. ^c. Weight Calories Unit Cost Total Cost 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 Ingsedients Amodnt Weight Calokies Unit Cost Total Cost Tapioca, pearl 3 >--• Water, boiling I gal. Salt 2 tsp. Sugar 4c. Apples 1 gal. Cinnamon ij tsp. Lemons 3 Soak the tapioca in water over night. Add to the boiling salted water and cook until clear. Add the RECIPES IS5 sugar, cinnamon and lemon juice and pour over the apples. Bake in a moderate oven until the apples are tender. Number of servings 42 Calories in one servi Amount in one serving ^ c. Cost of one serving. BAKED APPLES "£ Ingredients Amotoii Weight Calortts Unit Cost Total Cost Apples, 100 size Sugar Water 2S 2 c. I 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 Amount in one serving 25 Calories in one serving_ 1 Cost of one serving BAKED CUSTARD Ingredients Amount Weight Calories Unit Cost Total Cost Milk, scalded Sugar Eggs, whole or Eggs, yolks Vanilla Salt Nutmeg 3 qt. I^C. 12 20 I tbsp. I tsp. ^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 4° Calories in one serving Amount in one serving Between | to t c. Cost of one serving IS6 QUANTITY COOKERY CARAMEL BAVARIAN CREAM Ingrddiehts Amotjnt Weight Calories Unit Cost Total Cost Sugar liqt. Hot water l|qt. Milk, scalded 2 qt. Egg yolks i6 Sugar 2 C. Gelatin ic. Cold water I§c. Egg whites l6 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 Amount in one serving 45 Calories in one serving- a c. Cost of one serving CARAMEL TAPIOCA Ihgrediekis Amoumt Weight Calories Unit Cost Total Cost Pearl tapioca Brown sugar Vanilla Water Salt Mapleine 3 c- 6 c. 2 tbsp. zqt. I tbsp. I 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 ^ c. Calories in one serving- Cost of one serving RECIPES 157 CHOCOLATE BLANC MANGE Ingeedivnts AMOnNT Weight Caloeies Unit Cost Total Cost Milk 2 gal. Sugar 4c. Cornstarch 3 c- Cocoa 3 c. Salt I tsp. Vanilla ic. 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 ^ c. Calories in one serving- Cost of one serving CHOCOLATE PUDDING Ingredients Amount Weight Calories Unit Cost Total Cost Sugar Eggs Vanilla Chocolate 2 C. 2 doz. ic fib. 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 i c. Calories in one serving- Cost of one serving 158 QUANTITY COOKERY CORNSTARCH PUDDING Ingredients Amount Weight Calories Unit Cost Total Cost Milk 4qt. Cornstarch 2 C. Sugar I I-. Salt Itsp. Vanilla I tbsp. Egg whites 3 Mix the sugar and cornstarch and add to the hot milk, stirring constantly. When the starch has cooked remove from the fire and add the vanilla and salt. Fold in the well-beaten egg whites and mold. Number of servings 48 Calories in one serving- Amount in one serving Between § to 5 c. Cost of one serving DATE NUT BLANC MANGE Ingeedients Amount Weight Caloeies Unit Cost Total Cost Brown sugar ijqt. Cornstarch ijc. Boiling water zqt. Egg whites 12 Salt J tbsp. Vanilla I tbsp. Nut meats lie Dates lie. Mix the cornstarch, sugar and salt and add to boil- ing 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 con- RECIPES 1 59 sistency. Add the dates and nut meats. Serve with a custard sauce. Number of servings 56 Amount in one serving ^ c. Calories in one serving- Cost of one serving—— *DATE TORTE Ingredients Amodnt Weight Calories Unit Cost Total Cost Walnuts i|c. Dates 3 c. Sugar 2 c. Flour 2 tbsp. Baking powder I tbsp. Egg whites 12 Crumbs 3c. Lemon juice ic. Water ic. 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 i c. Calories in one serving. Cost of one serving FIG TAPIOCA Ingredients Amount Weight Calories Unit Cost Total Cost Tapioca, pearl Water 3 c. 3 It- Brown sugar Figs, layer Salt Vanilla Nut meats, chopped Mapeline Be. I tsp. 3 tbsp. l^C. i tbsp. ijlb. i6o QUANTITY COOKERY Soak the tapioca over night. Add to the rapidly boiUng water and cook until clear. Remove from the fire and add the sugar, chopped figs, nuts, vanilla, mapeline and salt. Number of servings Amount in one serving 72 Calories in one serving. i c. Cost of one serving FRUIT COCKTAIL Ingredients Amoont Weight Calories Unix Cost Total Cost Oranges I doz. Bananas 2 doz. Pineapple I qt. Lemons 3 Sugar 2 c. Water 2 c. Make a syrup of the sugar and water and pour over the diced fruit. The juice of the lemons may be added to the syrup. Number of servings 48 Calories in c Amount in one serving i c. Cost of one FRUIT GELATIN ne serving. serving Ingredients Amount Weight Calories Unit Cost Total Cost Gelatin Cold water Sugar Boiling water Orange juice Lemon juice Oranges Bananas 2 1. 4c. i^qt. i^qt. |c. 3 6 Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gela- RECIPES i6i tin has begun to set, add the fruit juice and the diced fruit. Number of servings 60 Amount in one serving J c. Calories in one serving- Cost of one serving ♦FRUIT WHIP Ingredients Amotoit Weight CAiORIES Unit Cost Total Cost Fruit pulp Sugar Egg whites Lemon juice I qt. I qt. 4 Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and beat until stiff. Whips in this quantity should be made with a power beater or mix- ing machine. Number of servings Amount in one serving 50 Calories in one serving- i c. Cost of one serving MAPLE NUT MOLD Ingredients Brown sugar Cornstarch Water Egg whites Nut meats, chopped Mapleine Salt Amount 3 qt. 3 c. I gaL 24 4c. I tbsp. I tbsp. Weight Calories Unit Cost Total Cosi Mix the cornstarch to a paste with part of the water. Bring the remainder of the water to a boil, add the brown sugar and the cornstarch paste, stirring con- stantly. Beat the egg whites stiff, and when the corn- starch mixture is clear add to the egg whites and beat. When thoroughly mixed add the mapleine, nut meats 1 62 QUANTITY COOKERY and salt. Pour into pans to mold. This pudding is most satisfactory in texture, and volume is increased when beaten on a power machine. Number of servings lOO Amount of one serving i c. Calories in one serving- Cost of one serving NORWEGIAN PRUNE PUDDING Ingeedients Amount Weight Caiories Unit Cost Total Cost Prunes, after cooking 4 lb. Cinnamon I tbsp. Sugar 3 c. Salt itsp. Cornstarch ijc. Boiling water or 2qt. Prune juice Lemon juice |c. Seed and cut up the cooked prunes. Mix the cin- namon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear. Remove from the fire and add the lemon juice and prunes. Number of servings Amount in one serving 50 Calories in one serving- i c. Cost of one serving PINEAPPLE PUDDING Ingredients AuonHT Weight Calories Unit Cost Total Cost Water Sugar Cornstarch Lemons Pineapple, grated, #10 1 gal. 2 qt. i c. 4 I can Mix the sugar and cornstarch and add to the boiling water. When clear, remove from the fire and add the RECIPES 163 pineapple and lemon juice. Serve with whipped cream. Number of servings 96 Amount ID one serving ^ c. Calories in one serving- Cost of one serving PINEAPPLE TAPIOCA PUDDING Ingredients Pearl tapioca Water Lemon juice Pineapple juice Pineapple, cut fine Sugar Egg whites Amodnt I c. 1 qt. ic 2 c. 2 c. lie. Weight Calokies Unit Cost Total Cost Soak the tapioca over night and cook in boihng 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 | c. Calories in one serving- Cost of one serving PRUNE GELATIN Ingredients Amount Weight Calories Unit Cost Total Cost Cold water Gelatin Prune juice Sugar Lemons Prunes, after cooking 3 c- tc. 4qt. 3 c. 6 4 lb. Soak the gelatin in the cold water until softened. Heat the prune juice to boiling, add the sugar and pour over the gelatin, stirring until dissolved. When the gelatin begins to set, add the lemon juice and pour 164 QUANTITY COOKERY over the seeded prunes which have been arranged in rows on the bottom of a pan. Number of servings Amount in one serving 48 Calories in one serving- I c. Cost of one serving RAISIN TAPIOCA Ingredients Amount Weight Calories Unit Cost Total Cost Tapioca Sugar Water Raisins Mapleine Nuts, chopped Salt 3c. 4'- I gal. 3 c. I tbsp. 1 i:. 1 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 i c. Calories in one serving- Cost of one serving SNOW PTJBDING Ingkedients Amount Weight Calories Unit Cost Total Cost Gelatin Cold water Boiling water Lemon juice Egg whites Sugar 2 C. 2qt. 2 c. 20 6 c. Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gela- tin, 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 RECIPES i6s into a pan and let the mixture harden. Serve with custard sauce. Number of servings 72 Calories in ( Amount in one serving J c. Cost of one TAPIOCA CREAM jne serving Rprving; INGSKDISHTS AMOtTNT Weight Calories Unit Cost Total Cost Tapioca, pearl Eggs Sugar Salt Vanilla Milk 3 c. IS 3 c. Jtsp. I tbsp. li 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 | c. Calories in one serving- Cost of one serving FRUIT SAUCES APRICOT SAUCE Ingkedients Amount Weight Calories Unit Cost Total Cost Apricots Water Sugar 3lqt. 3 c. 3 lb. 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 £0 Amount in one serving J c. Calories in one serving- Cost of one serving i66 QUANTITY COOKERY CRAKBBRRY JELLY ISGKBOIENTS Amount Weight Caioeies Uhit Cqst Total Cosi Cranberries Sugar Water 6qt. 3 qt. 2qt. Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a puree 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 lOO Amount in one serving 2 tbsp. Calories in one serving- Cost of one serving CRAKBEKRY SATJCE Ingredients Amount Weight Calories Unit Cost Total Cost Cranberries Sugar Water 7lqt- lO c. 3lqt- 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 Calories in c Amount in one serving § c. Cost of one DRIED PEACH SAUCE me serving Ingredients AHOUliT Weight Calories Unit Cost Total Cost Peaches, dried Water Sugar 3f qt. 3 c. 3 lb. RECIPES 167 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 S° Amount in one serving | c. Calories in one serving- Cost of one serving PRUNE SAUCE Ingbedieiits Amount Weight Caloeies Unit Cost ToTAi. Cost Prunes Water Sugar 4qt. I qt. 4 lb. 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 J c. Calories in one serving. Cost of one serving BAKED RHUBARB Ingredients Rhubarb Sugar Lemons Amount li gal. 9c. 3 Weight Caloeies Unit Cost Total Cost Wash the rhubarb and cut in pieces three quarters of an inch ip 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 | c. Calories in one serving- Cost of one serving i68 QUANTITY COOKERY CAKES, FILLINGS AND FROSTINGS APPLE-SAUCE CAKE Ingredients Amount Weight Caeosies Unit Cost ToTAi. Cost Apple sauce l|qt. Sugar I qt. Butter substitute lib. Flour 2qt. Raisins I qt. Nutmeg I tsp. Cinnamon 2 tsp. Cloves 2 tsp. Salt 2 tsp. Soda 4 tsp. Cream the fat and sugar. Add the apple sauce, then the dry ingredients and the raisins. Bake in a slow oven in loaf or sheet pans. This may be iced with a chocolate icing and cut in squares. This amount makes six pans eight inches square. Number of ser\ Amount in one fings S4 Calories in serving i square Cost of one s BANANA CREAM CAKE ne serving frving Ingredients Amount Weight Calories Unit Cost Total Cost Cake recipe (see page 169) Cream pie filling (see page 184) Bananas J of recipe I of recipe 4 lb. Follow the directions for making cake and bake the mixture in a sheet pan about twenty-four inches square. Make the cream pie fiUing recipe. When RECIPES 169 the cake comes from the oven slice the bananas over the top, pour the pie filHng over it and cover with a meringue made of the egg whites and sugar provided in the cream pie fiUing recipe. Brown the meringue in the oven. Cool and cut in squares. Number of servings 100 Amount in one serving I square 2 iD.X2 in. Calories in one serving- Cost of one serving CAKE Ingeedieiits Amount Weight Calories Unit Cost Total Cost Sugar Butter substitute Eggs Salt Baking powder 2iqt. 3 c- 14 I tbsp. I c. Flour, pastry Milk Vanilla sqt. 2iqt. 2 tbsp. Cream the fat and sugar thoroughly. Add the yolks and vanilla and continue creaming. Mix the dry ingredients and add alternately with the milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If a kitchen mixing machine is used for making the cake, the best results are obtained by creaming the fat and sugar twenty to thirty minutes on the machine and completing the remainder of the mixing as quickly as possible. This makes nine two-layer cakes, each cake nine and one fourth inches in diameter and cutting sixteen slices. Number of servings 144 Amount in one serving i slice Calories in one serving- Cost of one serving I70 QUANTITY COOKERY CARAMEL CAKE Ingredients Amount Weight Caioeies Unit Cost ToTAi Cost Sugar 2jqt. Fat 3 c. Eggs 14 Water 2 c. Milk 2 qt. Flour, pastry Sqt. Baking powder I c. Vanilla 2 tbsp. Salt 1 tbsp. Caramelize one cup of the sugar and add two cups of water to dissolve. Cool this syrup. Cream the fat and remaining sugar, add the egg yolks and vanilla, and the caramelized syrup. Mix the dry ingredients and add alternately with the milk. Add the beaten whites of eggs last. This will make nine two-layer cakes, nine and one fourth inches in diameter. Number of servings 144 Amount in one serving i slice Calories in one serving- Cost of one serving CHOCOLATE CAKE Inokedients Amount Weight Calosies Unit Cost Total Cost Sugar 2iqt. Butter substitute 3 c. Egg yolks 8 Salt I tbsp. Baking powder ic. Flour, pastry 4iqt. Soda 5 tsp. Milk 5 c. Vanilla 2 tbsp. Egg whites 14 Egg yolks 6 Milk S c. Cocoa 12 oz. RECIPES 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 Calories in me SPfving Amount in one serving i slice Cost of one serving— SMALL CHOCOLATE CUP CAKES Ingsedibnts Amohnt Weight Calories Unit Cost Total Cost Chocolate 2 OZ. Butter substitute 3 tbsp. Sugar I c. Milk ^c. Flour, pastry I c. Baking powder 2 tsp. Eggs 2 Vanilla I tsp. Nuts, chopped I c. Melt the chocolate over hot water and add the but- ter substitute to it. Beat the eggs land add the sugar and vanilla and combine with the melted butter sub- stitute 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 Ingsedients AMOuirr Weight Calories Unit Cost Total Cost Sugar Sc. Butter substitute 2 c. Eggs 6 Sour cream 3 c. Cinnamon 2 tbsp. Flour if qt. 172 QUANTITY COOKERY FRUIT OATMEAL CRUMB COOKIES {Continued) Ingredients Amount Weight Calories Unit Cost Total Cost Cake crumbs tqt. Oatmeal llqt. Salt I tbsp. Soda I tbsp. Raisins ijqt. Nuts I c. Lemon juice 3 tbsp. Mapleine 2 tsp. Cream the fat and sugar. Add the eggs, sour cream, lemon juice and mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan using two tablespoons per cooky and bake in a hot oven; or this mixture may be spread out on a sheet and when baked cut in squares or bars. Number of servings 144 Calories in one serving Amount in one serving 2 tbsp. dough Cost of one serving GINGERBREAD Ingredients Amount Weight Calories Unit Cost Total Cost Sugar i|c. Butter substitute I^C. Molasses 3 c. Eggs 6 Soda 2 tbsp. Cinnamon i| tsp. Ginger i| tsp. Flour 2qt. Salt I tsp. Water, hot 3 c. Cream the fat and sugar thoroughly. Add the eggs and molasses and continue to beat. Mix the dry ingredients and add alternately with the water. Bake in well-greased and floured pans. The gingerbread may be baked in five loaf tins cutting fifteen slices per loaf or as a sheet cake. Number of servings 75 Amount in one serving I slice Calories in one serving Cost of one serving RECIPES 173 ORANGE AND RAISIN CUP CAKES Ingredients Amount Weight Calories Unit Cost Total Cost Sugar 10 c. Butter substitute 3 c- Eggs 14 Salt I tbsp. Baking powder I c. Pastry flour Siqt. Vanilla 2 tbsp. Raisins 2 qt. Oranges, size 126 10 Milk and orange juice ijqt. 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 ex- press the juice, to which is added the milk to make the required amount of liquid. Add the chopped oranges and raisins and the stiffly beaten whites. Bake in well- greased muffin tins. Number of servings 1K2, CaloriPS in onp sprvin"' SPICE CAKE Ingredients Ahodnt Weight Calories Unit Cost Total Cost Sugar Eggs Sour cream Salt Flour Baking powder Soda 10 c. 14 3 qt. 1 tbsp. 4qt. 4 c. 2 tbsp. Raisins Cinnamon Cloves 2 qt. 4 tbsp. ij tbsp. Allspice Molasses Lemon juice 3 tbsp. I c. I tbsp. 174 QUANTITY COOKERY 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 i6o Calories in one serving Amount in one serving i slice Cost of one serving SUGAR COOKIES Ingredients Amotott Weiohx Caloeies Unit Cost Total Cost Brown sugar 2qt. 3 lb. Butter substitute Flour 5qt. Soda 2 tsp. Vanilla 2 tbsp. Water 3 c. Salt if 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 Amount in one serving 300 One 3^ in. cooky Calories in one serving- Cost of one serving WASHINGTON PIE Ingredients Amount Weight Calories Unit Cost Total Cost Cake recipe (see page 169) Chocolate filling (see page 175) 12 layers 3qt. Split the layers of cake in half. Spread them with one cup of chocolate filling. Put the top over the RECIPES filling and sprinkle with powdered sugar layer in eight wedge-shaped pieces. 96 I piece 175 Cut each Number of servings Amount in one serving Calories in one serving- Cost of one serving WHITE CAKE Ingredients Amottnt Weight Calosies Unit Cost Total Cost Sugar 6qt. Butter substitute 61b. Milk 3iqt. Baking poTvder fc. Egg whites 60 Flour 9qt. Salt 2 tbsp. Cream the fat and sugar thoroughly. Mix the dry ingredients and add alternately to the fat and sugar with the milk. Fold in the well-beaten whites last. This makes eighteen two-layer cakes. If preferred, this amount may be baked in square tins, twenty- four by twenty-four inches, and will fill three pans. Where a kitchen mixing machine is used in cake making the best results are obtained by creaming the fat and sugar in the machine for from twenty to thirty minutes and then adding the remainder of the ingre- dients and completing the mixing quickly. Number of servings Amount in one serving 288 I slice Calories in one serving- Cost of one serving CHOCOLATE FILLING Ingeedients Amount Weight Calokies Unit Cost ToTAi Cost Cornstarch I c. Sugar 3 c. Cocoa l|c. Salt itsp. Milk 2 qt. Egg yolks 6 Butter substitute ic. Vanilla I tbsp. 176 QUANTITY COOKERY 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 Ingeedienis AMomra Weight Calories Unit Cost ToTAi. Cost Cream pie filling (see p. 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 INGKEDIENTS Amount Weight Calokies Unit Cost Totax Cost Lemon pie filling (see p. 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 Calories in one serving Amount of one serving Cost of one serving CARAMEL FROSTING Ingredients Amount Weight Caiobies Unit Cost Total Cost Brown sugar 5 c- White sugar I c. Water lie. Egg whites 10 Vanilla I tbsp. RECIPES 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 Calories in one servin Amount in one serving Cost of one serving CHOCOLATE ICING g Ingredients Amount Weight .Calokies Unit Cost Total Cost Cocoa Sugar, powdered Butter Water Vanilla 1 c. 3 c. |c. I tsp. 2 OZ. 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. Amount of one serving Cost of one WHITE FROSTING serving Ingredients Amount Weight Calories Unit Cost Total Cost Granulated sugar Water Egg whites Vanilla 6 c. lie. 10 2 tbsp. Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating in the machine until the icing is stiff. This amount will 178 QUANTITY COOKERY frost nine two-layer cakes, nine and one quarter inches in diameter. Number of servings 144 Amount in one serving Calories in one serving- Cost of one serving PIES PIE CRUST Ingredients Flour Shortening Salt Iced water Amount Weight Calories Unit Cost 2 tbsp. 3 lb. lilb. Total Cost 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 Calories in ng Cost of one s APPLE PIE FILLING ne serving Amount in one servi frving Ingredients Amount Weight Calories Unit Cost Total Cost Apples, before peeling Cinnamon Sugar Flour Butter substitute 2 tbsp. silt- lie. lie. 16 lb. RECIPES 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 Calories in ( Amount in one serving | pie Cost of one APRICOT PIE FILLING ino sT^inc INGSZDIZHTS Amount Weight Calories Unit Cost Total Cost Apricots, dry- Water Sugar Cornstarch Lemon juice 6iqt. 2qt. lie. ic. Sib. Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and corn- starch 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 | pie Calories in one serving Cost of one serving BLUEBERRY PIE FILLING Ingiiedients Amount Weioht Calohes Unit Cost Total Cost Blueberries, #10 can Sugar Cornstarch Lemon juice 2 2qt. lie. Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling i8o QUANTITY COOKERY juice. When thickened, add the berries and lemon juice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies. Number of servings 72 Calories in ( Amount in one serving | pie Cost of one CRANBERRY AND RAISIN PIE FI mf sf rvinE oprving LLING Ingredients Amodnt Weight Calories Unit Cost Total Cost Cranberries, uncooked Raisins Sugar Vinegar, spiced Nut meats, chopped 3lqt. 2|qt. 7c. 2ic. 2ic. 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 Calories in ( Amount in one serving f pie Cost of one DRIED PEACH PIE FILLING serving <_.. Ingredients Amount Weight Calories Unit Cost Total Cost Peaches, dried Water Sugar Cornstarch Lemon juice 6iqt. 2 qt. lie. ic. Sib. 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 J pie Calories in one serving- Cost of one serving RECIPES GOOSEBERRY AND RAISIN PIE FILLING l8l Ihobidiehts Amount Weight Calories Unit Cost Total Cost Gooseberries, #10 can 4 Raisins 12 c. Sugar I gal. Cornstarch 3 c. Gooseberry juice I gal. or Gooseberry juice and 1 gal. water Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiHng point add the well-mixed sugar and cornstarch, stir- ring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie. Number of servings 160 Calories in ( Amount in one serving f pie Cost of one LOGANBERRY PIE FILLING inp curving •serving , Ingredients Amount Weight Calories Unit Cost Total Cost Berries, #10 can Sugar Cornstarch Lemon juice 4 I gal. 3 ^■ 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 l82 QUANTITY COOKERY makes filling for eighteen pies, ten and three quarter inches in diameter, using three cups of filling per pie. Number of servings 144 Amount in one serving | pie Calories in one serving- Cost of one serving RHUBARB PIE FILLING iHGItEDIENTS Amount Weight Caloeies Unit Cost Total Cost Rhubarb, diced Sugar Cornstarch 4 gal. 3 '^• 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 | pie Calories in one serving- Cost of one serving BANANA CREAM PIE FILLING Ingredients Amount Weight Caxories Unit Cost Total Cost Milk 8 qt. Sugar Sqt. Cornstarch 4qt. Flour iJiqt. Egg yolks 48 Butter substitute liib. Salt 2 tbsp. Vanilla ic. Bananas 20 Egg whites 48 Sugar 4fc. Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well- RECIPES 183 beaten egg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies. Number of servings 160 Calories in one serving Amount of one serving ^ pie Cost of one serving BUTTERSCOTCH PIE FILLING Ingredients Amoont Weight Caxosies Unit Cost Total Cost Milk 8 qt. Brown sugar s qt. Egg yolks 48 Flour liqt. Cornstarch Iqt. Butter substitute Ijlb. Vanilla ic. Salt 2 tbsp. Egg whites 48 Sugar 4fc. 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 cne half cups per pie. See chocolate pie recipe for method of making meringue. Number of servings 160 Amount in one serving i pie Calories in one serving- Cost of one serving 1 84 QUANTITY COOKERY CHOCOLATE PIE FILLING Ingsedienis Amounx Weight CA1.0SJES Unit Cost Total Cost Sugar s qt. Water 8 qt. Yolks 48 Flour ijqt. Cocoa 6 c. Vanilla |c. Butter substitute l|lb. Salt 2 tbsp. Egg whites 48 Sugar 4fc. Mix the cocoa, flour, salt and sugar together thor- oughly. 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 and vanilla. 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 mod- erate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie. Number of servings 160 Calories in c Amount in one serving f pie Cost of one CREAM PIE FILLING ne serving... eprvipg INGEEDIENTS Amodni ^Weight ^AlOBIES Umr Cost Total Cost Milk 8 qt. Sugar Cornstarch 5 21-22, 23- 24, 26, 28, 30-31, 32-33, 35, 37 standard cafeteria, II tea-room, 36-41 thirty days' menus for cafeteria, 13-36 Mousse, 53 Muffins, bacon, 125 corn-meal, 126 crumb, 126-127 dark bran, 127 graham, 127 plain, 128 raised, 127 Mustard sauce, 106 Mutton, 43 Noodle soup, 75 Norwegian prune pudding, 162-163 Nut bread, 129 Odor of food, 9 Old-fashioned baked rice pudding, 151-152 Onions, 47 buttered, 1 17 creamed, 117 Orange and raisin cup cakes, 173 Oyster cocktail, 99 Oyster stew, 80 Oysters, 44 fried, 99 scalloped, 100 Palatability of food, 8 Parsley buttered potatoes, 120 Parsnips, 48 Peanut butter soup, 80 Peas, 48 buttered, 117-118 creamed, 118 Peppers, 48 Pie crust, 178 Pie fillings, 178-179 Pie, meat, 85 with dressing, 86 Washington, 174-175 Pies, one-crust, 56 two-crust, 55-56 Pineapple pie filling, 186 Pineapple pudding, 162-163 Pineapple tapioca pudding, 163-164 Pork, 43 roast, 92-93 Pork chops breaded, 91-92 with dressing, 92 INDEX 199 Potato salad, 135 Potatoes, 45-46 browned, n8 creamed, 119 French fried, 119 glazed sweet, 121 mashed, 119-120 parsley buttered, 120 scalloped, 120-121 stuffed baked, 121 Potatoes for cafeteria menu, 12 Prune and cottage cheese salad, 139 Prunecot filling for shortcake, 149- 150 Prune gelatin, 163 Prune pudding, 149 Prune sauce, 167 Pudding, bread, 143-144 carrot plum, 148 chocolate, 157 chocolate bread, 144-145 chocolate rice, 151 cold, 52-53 corn, 114 cornstarch, 158 cottage, 145-146 grapenut, 147-148 hot, 51-52 Norwegian prune, 162 old-fashioned baked rice, 151-152 pineapple, 162-163 pineapple tapioca, 163-164 prune, 149 snow, 164-165 steamed molasses, 148-149 Pumpkin pie filling, 187 Punch, fruit, 187-188 Quality of food, 8 Quick bread, 48-49 Raised muffins, 127 Raisin tapioca, 164 Recipes, 73-190 Rhubarb, baked, 167 Rhubarb pie filling, 182 Rib roast of beef, 87 Rice, 48 Rice and cheese, 104 Rice and nut loaf, 104 Rice croquettes, 122 Rice with hard sauce, 152 Rolls, 49 baking-powder cinnamon, 125 cinnamon, 130 Parker house, 130-131 Rutabagas, 48 mashed, 122-123 Salad, apple and celery, 137 banana, 137 cabbage, 134 carrot and raisin, 134 chicken, 140 combination vegetable, 135 cottage cheese, 51 with celery and green peppers, 138-139 deviled egg, 139-140 fish, 51 fruit, 51, 138 grapefruit, 138 lobster, 140 meat, 51 potato, 13s prune and cottage cheese, 139 tomato jelly, 136 vegetable, 50 gelatin, 136-137 Salad dressings, 142-145 Salads for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 list of, 50-51 recipes for, 132-142 Salmon, 44 fried, 100 scalloped, 101 Salmon loaf, loi Sandwiches for tea-room menus, 40, 41 list of, 49-50 recipes for, 132-134 Sausage, 93 Sauces, apricot, 165 chocolate, 152 cranberry, 166 custard, 153 dessert, 152-154 dried peach, 166-167 egg, hard, 153 200 INDEX Sauces — Continued fruit, S3, 165-167 hard, I53-IS4 lemon, 154 meat, 106-108 mustard, 106 prune, 167 tartare, 106-107 tomato, 107 white, 107-108 Scalloped corn, 115 potatoes, 120-121 oysters, 100 salmon, loi tomatoes, 123-124 Scrambled eggs and ham, loj Sequence of foods in menus, 3 Servings, size of, 8 arrangement of, 9 Shapes of food, 9 Sherbets, 54 Shortcake, 150 prunecot filling for, 149-150 strawberry filling for, 150 Snow pudding, 164-165 Soups, recipes for, 73-80 bouillon, 73-74 chicken, 74 cream, 42 cream of celery, 76-77 cream of corn, 77 cream of Lima bean, 77-78 cream of pea, 78 cream of spinach, 78-79 cream of tomato, 79 noodle, 75 oyster stew, 80 peanut butter, 80 stock, 42 tomato rice, 75-76 vegetable, 76 Soups for tea-room menus,37, 39,40,41 Spaghetti, 47 Spice cake, 173-174 Spinach, 48 Spinach and egg, 123 Squash, 48 Steak, Swiss, 87 Steamed molasses pudding, 148-149 Stewed tomatoes, 124 Stews, meat, 86-87 oyster, 80 Stock soups, 42 Strawberry shortcake filling, 150 Stuffed baked potatoes, 121 Succotash, 116 Sugar cookies, 174 Sweetbreads, 96 Swiss steak, 87 Table of weights and their approxi- mate measures, 191-194 Tapioca cream, 165 Tartare sauce, 106-107 Tea rooms, menus for, 36-41 Temperature of food, 9 Thousand Island salad dressing, 142 Tomato jelly salad, 136 Tomato rice soup, 75-76 Tomato sauce, 107 Tomatoes, 48 scalloped, 123-124 stewed, 124 Trout, 44 Turnips, 48 Variety of food, 3, 4, J, 10 Veal, 43-44 breaded, 93-94 roast, 94 Veal birds, 95 Veal hearts, breaded, 94 en casserole, 95-96 Vegetable gelatin salad, 136 Vegetable salads, 50-51 combination, 135 Vegetable soup, 76 Vegetables for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 list of, 45-48 recipes for, 108-124 Washington pie, 174-175 Weiners, 88 White breads, 131 White cake, 175 White frosting, 177-178 White sauce, 107-108 Whitefish, 44 Yeast breads, 49