RME^ G4-I ^^i^S UN; l1 i Li:.IlARIES ITHACA. N. Y. 14833-, • *'»*?! Admijiiscn-Lion L.'brar CORNELL UNIVERSITY LIBRARY 924 068 645 393 The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924068645393 NEW YORK STATE COLLEGE OF HOME ECONOMICS A-7695 A UNIT OP THE STATE UNIVERSITY OF NEW YORK CORNELL UNIVERSITY ITHACA, NEW YORK Dressings, Relishes and Sauces A-7695 Dressings, Relishes and Sauc e s Dressings Page Bread dressings I & II 1 Chestnut 2 Orange 2 Yorkshire pudding 3 Relishes Beet 1 3 Beet II k Cranherry and Apple U Cranherry and Orange k Spiced Cherries 5 Tomato ^ Sauces Barbecue 6 Bechamel 6 Brovn 7 Caper 7 Cheese 17 Cocktail 1 8 Cocktail II 8 Cranherry 1 8 Cranberry II 8 Cream of Tomato l8 Creole 9 Dravna Butter 9 Egg 10 Gravy 10 Hollandaise 1 10 Hollandaise II 11 Hollandaise , Mock 11 Horseradish 1 12 Horseradish II 12 Lemon Butter 12 Mint 13 Mint - Currant 13 Mushroom 1 13 Mushroom II 1^ Olive and Almond 1^ Orange 1^ Parsley 15 Pickle 15 Raisin 15 Spanish l6 Tartare l6 Tomato Sauce l6 Vegetable Gravy 17 White 17 A-7695 BREAD DRESSING I Quantity Item 6 1/2 qts. 1 1/2 c. (8 oz.) Broken bread Beef drippings or finely chopped suet 1/3 # 1/U c. (2 oz.) Onions, chopped Butter 1/3 tsp. 1 Tbsp. 2 Tbsp. To moisten Pepper Sage or Poultry seasoning Salt Stock Yield 50 servings Size of serving size 20 scoop Method Chop bread and suet together. Saute onions in butter and add chopped or broken bread and suet. Mix in seasonings. Moisten slightly \d.th stock. Bake in greased pans or use as stuffing in meat or poultry. BREAD DRESSING II Quantity Item h qts. Bread 1 c. (8 oz.) Butter 1/i^ c. (2 oz.) 2 Tbsp. 1 c. Onion, chopped Parsley, chopped Celery, chopped 1 Tbsp. 1/2 tsp. 1 Tbsp. To moisten Salt -- -— Pepper Poultry seasoning Milk or butter Yield Will stuff 1 15# turkey Size of serving size 20 scoop Method Soften bread in liquid or use finely broken fresh bread without liquid. Squeeze dry and crumble. Saute onion, parsley and celery in hutter. Mix all ingredients thoroughly. A-7695 CHESTMUT DRESSING Quantity 2 qts. Item Chestnuts Yield Sufficient for 1 small turkey Size of serving size 20 scoop Method Cover with cold water, bring to toiling point and "boil 5 minutes. Drain and remove shells and skins. Drop into boiling salted water and cook until they are soft. Chop fine and combine with following ingredients. 3A c. Melted butter 3A c. Beef drippings 1 1/2 tsp. Salt (to taste) 1/3 tsp. Pepper 3/i^c. Cream (or meat stock) 3 c. Dry bread, chopped 1/3 c. Parsley, " 1 1/2 c. Celery, " ORANGE DRESSING Quantity 12 (halves) 12 18 1 c. 3 qts. 3 1/2 tsp. Item Oranges Apricots, canned Peaches, " Prunes, Stewed Walnut meats Soft bread crumbs Salt Eggs Yield 18-24 servings Will stuff 3 or it- chickens Size of serving size 20 scoop Method Separate orange pulp from membrane, Dice fruits and drain well. Mix lightly with crumbs and nuts. Add lightly beaten egg. Bake in greased pan or use as stuffing. -3- A-7695 YORKSHIRE PUDDING Quantity Item 1 1/2 qts. 1 1/2 tsp- 1 1/2 qts. Flour Salt Milk Eggs Yield 50 servings Size of serving 2 Method 2-1/2" square Mix salt with flour , add milk gradually, so that mixture may not become lumpy. Add beaten eggs, then beat mixture two minutes with beater. Cover bottom of hot pans with hot beef drippings; povix in batter to depth of 1/2" . Bake 30 minutes or tmtil brown all over, basting when well risen with hot beef drippings. Cut in squares and serve with roast beef. BEET RELISH I Quantity Item 2 c. 2 c. Beets Cabbage 1/2 c. 1 c. 1 1/2 tsp. 1/2 tsp. Pinch To cover Horseradish Sugar Salt Pepper Cayenne Vinegar Yield 16-20 servings Size of serving 1 1/2 to 2 Tbsp. Method Chop beets and cabbage quite fine. Add other ingredients.' Cover with vinegar. A-T695 "BRFIT RELISH II Quantity Item k c. 3Ac. Chopped cooked beets Grated horseradish lA c. lA c. 3 Tbsp. 1 tsp. Lemon juice l/2 c. juice Vinegar Powdered sugar Salt Yield 25-30 servings Size of serving 1 1/2 to 2 Tbsp. Method Mix ingredients in order given. Let stand an hour before searving. CRMBERKf MD APPLE PELISH Quantity 2 qts. (1 3/W 2 qts. 3 c. (1 l/2#) Item Cranberries J raw Apples, quartered Sugar Yield 30-40 servings Size of serving 1 1/2 to 2 Tbsp. Method Grind or chop apples and cranberries. Add sugar and let stand 3 or 4 hours. CRMBERRY AIID ORANGE RELISH Quantity 2 qts. (1 3/¥) 2 or 3 h c. (2#) Item Cranberries, raw Oranges Sugar Yield 25 servings Size of serving 1 1/2 to 2 Tbsp. Method Grind cranberries and whole oranges together ■ Add sugar and let stand overnight. A-7695 SPICED CHERRIES Quantity 2 c. 1 c. k Small piece 2 c Item Sugar Water Cloves Stick cinnamon Sour cherries Yield 20-25 servings Size of serving 2 2-1/2 Tbsp. Method Make syrup of sugar and water Add cloves and cinnamon Add cherries and simmer 15 minutes TOMAIO RELISH Quantity Item 1 qt. Tomatoes, cut small 1 c. 1 c 1/2 c. 3/1+ c. k tsp. 2 tsp. Onions, chopped fine Celery, Green peppers," " Sugar Salt White mustard seed 1 c. Vinegar Yield 25-30 servings Size of serving 1 1/2 to 2 Tbsp. Method Drain tomatoes (Do not cook) , Combine all ingredients. A-7695 BARBECUE SAUCE (A.M.B.) Quantity 1# 1/2 c. 2 tsp. 1/2 tsp. 2 qts. Tbsp, Tbsp. Tbsp. Tbsp. Tbsp. tsp. clove medlvim Item Butter Vinegar Mustard, dry Cayenne pepper Water Paprika Worcestershire sauce Tobasco sauce Chili powder Black pepper Salt Garlic Onion (grated) Yield Method 2 qts. Simmer ingredients together for half and hour- Dip meat in sauce before broiling and roasting, and ba.ste with sauce while cooking. BECHAMEL SAUCE Quantity 3 qts. 1/2 c. 1/2 c. 2 1 Tbsp. 2 qts. 2 c. (1#) 3c. (12 OE.) 1 Tbsp. 1/2 tsp. 1/lv c. Item White stock (veal or chicken) Onions , chopped Carrots, " Bay leaves Pepper corns Milk (top) Fat Flour Salt Paprika Chopped parsley Yield 5 quarts Method Cook vegetables, except parsley, and seasonings with stock. Strain and add heated milk. Thicken lath roux. Add seasonings and chopped parsley. • 7695 -7- BROVJN SAUCii Quantity 2 qts. 4 1 1/2 Tbsp, 1/2 tsp. 2 Tbsp. 1 1/4 C. do 02.) 1/2 c. (2 02.) 1 C, (4 02.) 1/4 c. 2 c. Item Yield 2 1/2 qts. 35 - 40 servings Size of serving 1/4 measuring cup Method Ero\m stock Bay leaves Salt Pepper Worcestershire sc, Heat stock with bay leaves and seasonings . "Strain. Butter Onion, sliced Carrots, chopped Parsley Flour, browned Cook onion, carrot and parsley in butter. \dd flour. Stir into brown '■stock and cook until thickened. CAPER S/.UCE Quantity 1 1/3 c. 3/4 c. 2 tsp. 1/2 tsp. 4 tsp. 1 1/2 qts. 2 c. Item Butter Flour Salt Pepper Lemon juice Hot water Capers, drained Yield 2 qts. 45 - 50 servings Sl2e of serving 2 Tbsp. Method Melt half of butter, add flour with ■ ■seasonings to make roux. Add to hot water. Cook 5 minutes. Add remaining butter in bits Add capers. A- 7655 COCKT/^IL SAUCE 1 Quantity Item 1/4 c. 3/4 c. 4 tsp. I 1/2 c. I tsp. Horseradish Tomato catsup Salt lemon juice Xobasco sauce -8- Yield 24 servings Size of serving 1 1/2 Tbsp. Method Mix aU ingredients and chill. Pour over oysters or clams or serve in cocktail glass. COCKTAIL SAUCE II Quantity 1 tsp. 1 tsp. 1/2 c. I c. 1/2 c. 1/4 - 1/3 c. Item French mustard Worcestershire sauce Tomato catsup Mayonnaise Chili sauce Lemon juice Yield 1 pt. Site of serving Method 20 - 25 servings 11/2 Tbsp. Blend mustard and 'Worcestershire sauce with the catsup. Combine ingredients, adding lemon juice at the end. Mote ; Use with avacado, shrimp or lobster cocktail. CRANBERRY ShUCE I Quantity Item 5# 3 - 4# 5 - 6 c. Cranberries Sugar VJater Yield Method 5-6 ^arts Clean and wash ipranberries. Make syrup and add cranberries. Cook below boiling point until they appear trans- parent. Cool. (Add 1# of sugar and strain while htft to make jelly). WHOLE FRUIT CRANBERRY SAUCE II Quantity Item 5# 2 1/2 qts, Cranberries Granulated sugar Water Yield Method 60 - 70 servings Wash cranbeirlries. Boil sugar and water 5 minvtes. Add cranberries and boll with stirring until skins pop. Remove fron fire when popping stops. Allow s;suce to remain in vessel till cool. CREOLE SAUCE Quantity Item A- 7695 -9- 1 1/2 #10 cans Tomatoes 1 qt. Water or stock 1 clove Garlic 1/4 c. Salt 2 Tbsp. Sugar 1/2 tsp. Pepper 1 1/2 c. (12 oz.) Bacon fat 1/2 c. Green pepper, chopped 1/2 c. Onions, chopped 2 1/2 c. (10 oz.) Flour 1 c. (8 oz.) 2 Tbsp. Pimlentoes, chopped Parsley, chopped Yield 5 quarts Size of serving 1/4 measuring cup Method Cook tomatoes and stock together with garlic and seasonings. Remove garlic. Saute onion and green peppers in fat add flour and blend, 3tir into toma- toes to thicken. Add pimientoes and parsley DRAWN BUTTER SAUCE Quantity Item 1 1/2 c. Butter 1 c. 2 tsp. 1/2 tsp. Flour Salt Pepper 2 qts. Hot water Yield 2-2 1/2 qts. 50 servings Size of serving 11/2-2 Tbsp. Method Melt butter (save out about 1/3 of it to blend In sauce at end) . Stir in flour mixed with seasonings. When smooth, add to hot water. Stir continuously until it boils. Boil 5 minutes. Stir in remainder of butter. EGG SAUCE Quant 1 ty 2 qts. S qts, 2 c, (1#) 3i c. (12 oz.) Item Water Milk Butter Flour I 1/2 doz. Eggs 1/4 c. (1 1/2 oz.) Salt 1/4 tsp. Pepper 1/2 tsp. Paprika A/-7C95 -10- 3/28/57 Yield 5 quarts Sige of servitig 1/4 measuring cup Method Heat liquid and thicken with roux made with butter and flour. ^ Hard cook eggs and chop. Add eggs and seasonings to hot liquid, S^rve with baked or boiled fish. GRAVY Quantity 4 gals. 1 1/2 qts.(3#) 2-2 1/2 qts. (2 - 2 l/2#) 2 Tbsp. 1 Tbsp. To taste Item Stock Fat, from stock Flour Kitchen bouquet Celery s< Salt and pepper Yield 4 gallons Size of serving 1/4 - 1/3 raeasufin^ cup Method Heat stock _. Brown flour in oven and combine with fat to make roux. Thicken stock and add seasonings. HOLLANDAISE SAUCE (SAVARIN (^.B.) I Quantity 4 1# 1 tep. Pinch Juice of Item Egg yolks Butter Salt Cayenne 1/2 lemon Yield 2 1/2 c. Size of serving 1 Method 2 Tbsp, Put yolks of eggs with 1 Tbsp. water in saucepan over hot water. Beat yolks with French whip until they thicken. Remove from heat and slowly beat in butter. Add seasonings and lemon juice. Note ; Hold over hot water at modetate temperature to prevent curdling. -11- HOLLANDAISE SAUCE It Quantity Item 1 c, (8 OZ-) lutter 4 2 Tbap. Egg yolks Lemon juice 1/2 tap. Pinch Salt Cayenne A- 7695 3/28/57 Yield 10 - 12 servings, 1 1/2 c. Size of serving 1-2 Tbsp, Method Wash butter In cold water and divide in three pieces. Put one piece with slightly beaten egg yolks and lemon juice in a saucepan, l^lork together until smooth. Set in a saucepan of hot water and stir constantly until butter begins to melt. Add second piece of butter and third piece as mixture begins to thicken. Season and serve Immediately. Note : If sauce curdles, add 2 Tbsp. heavy cream or 4 Tbsp. white sauce. For a thinner sauce, add 2/3 c. boiling water. MOCK HOLLANDAISE SAUCE Quantity 1 c. (l/2#) 1 C. (4 02.) 2 qts. 8 1 c. 1 Tbsp. 1/8 tsp. 1/2 Tbsp. Item Butter Flour Boiling water Egg yolks Lemon juice Salt Pepper Paprika Yield 2 1/2 quarts Size of serving 1-2 Tbsp. Method Make roux of butter and flour and add to boiling water. Stir until it thick- ens. Add beaten egg yolks carefully and cook few minutes longer in double boiler, stirring constantly. Remove from fire, add lemon juice and seasonings. Note ; Hold over hot water at moder- ate temperature. HORSERADISti SAUCS I guantitv 3/4 c. 1/4 c. 1 tsp, I c. Item Horseriiish Vinegat Salt Cream ■12, 3/28/57 A-7695 Yield 3 c. Size of serving .1 Method 1 1/2 Tbsp, Mix first three Ingzeddent^^. Beat cream until stiff and combine with other Ingredljents. HORSERADISH SAUCE IT Quantity 6 Tbsp. 2/3 c, 3 c. 6 Tbsp. (3 oz.) I tsp. 1/8 tsp. Item Cracker crumbs Horseradish Milk Butter Salt Pepper Yield 1 qt. Size of serving Method 11/2 Tbsp. Cook crumbs, horseradish and milk in double boiler for 20 minutes. Add butter and seasonings. Serve hot with pork or beef. 1.EM0N BUTTER Quantity 3 c. (1 l/u) 2 Tbsp. 1 1/2 tsp. 6 Tbsp. 3/4 c. Yield 50 servings Item Butter Salt {"aprika Parsley, finely chopped Lemon juice Size of serving 1 Tbsp*^ Method - Cream butter. Add seasonings- Add lemon juice very gradually. Serve with any white fish, steak or chops. •13- A-7695 MINT SAUCE Quantity Item 1 qt. 1/2 c. 2 c. Vinegar Powdered sugar Mint leaves, chopped fine Yield 1 qt. 30-35 servings Size of serving 1 to 2 Tbsp. Method Add sugar to hot vinegar, l-ftien dissolved, pour over mint. Let stand thirty minutes on back of range to infuse . Note: Dilute vinegar if too strong- MIKT CURRMI SAUCE Quantity 1 q.t. 2/3 c. 1/2 c. Item Currant jelly Fresh mint leaves Grated orange rind Yield 25-30 servings Size of serving 1 1/2 Tbsp. Method Cut in pieces. Chop fine. Mix ingredients MUSHROOM SAUCE I Quantity 1/k c. (10 oz.) 1 2 2 2 1 2 2 2 tsp. 1/3 tsp. 2 cans or 1 VK 3 oz. Tbsp. l/U c. qts. (6 oz.) Item Butter Onions, sliced Carrots, sliced Parsley, chopjied Flour Brovm stock Bay leaves Salt Pepper Mushrooms or Butter Yield UO-50 servings Size of serving I/8 to 1/4 measiiring cup Method Saute together and add floiir Stir into boiling stock Strain, season and add chopped mushrooms idaich have been sauteed in butter. I'lUSHROOM a^UCE II Quantity Item 3 # 2 Tbsp. 8 oz. Mushrooms, chopped Grated onion Butter 6 qts.. Milk 12 oz. Butter 1 !^ Flour 1 1/2 oz. (3-4 Tbsp.) Salt 1/4 tsp. Pepper 1 qt. Coffee cream - U - A.-7695 Y^eld: 9 qts. 110 - 120 servings Size of servings ; 1/8 - 1/4 measuring cup Method Saute mushrooms and onion in butter. Scald milk and thicken vdth roux. Add mushrooms iidth juice and seasonings to milk. Lastly, reduce with cream. OLIVE AM D ALMOI© SAUCE Quantity 1 c. 1 c. 2 qts. 1 1/2 tsp. 1 1/2 c. 1 qt. 1 Tbsp. Item Butter Flour 1-Iilk Salt Shredded almonds Olives, chopped Lemon juice Yield r 50 servings Size of serving : 1/4 measuring eup Method Ifkke a \tA.te sauce of butter, flour and milk, season. Just before serving, add almonds vrtiich have been blanched and brovmed, olives and lemon juice. ORANGE SAUCE Quantity 1 c. (8 oz.) I c. (4 oz.) 1 tsp, 5 1/3 c. 3 c. 1/4 c. 2 oranges Item Butter Flour Salt Brovn stock Orange juice Lemon jtiice x^ind of Yield ; 40 - 50 servings Size of serving ; 2 Tbsp. Kethod Brovm the butter, add flour and sea- sonings and stir until well brovmed. Add to hot stock gradually and beat until thickens. Just before serving, add orange and lemon juice and rind cut in thin slices. PARSLEY SAUCE Quantity Item 3 qts. iviiii^ 1 c» (8 oz.) Butter 1 1/2 c. (6 oz.) Flour 1 Tbsp. Salt 1/8 tsp. Pepper 1/2 c, (2 oz.) Parsley ^ - A-7695 'Held : 3 qts. 40 - 50 servings Size of serving ; 1/4 measuring cup Hethod Scald milk and thicken with roux. Add seasonings and parsley. PICKLE SAUCE Quantity 1 c. (^ oz.) 1 c, (4 oz.) 1 3/4 qts. 1 c. 1 Tbsp. 1/2 tsp. 1 tsp, 1 qt. 1/2 - 1 c. Item Butter Flour Boiling water Vinegar Salt Pep-,-)er Paprika Pickles, chopped Sugar Yield ; 3 qts, 50 servings Size of serving ; 1/8 - 1/4 measuring cup Method VBke roux of butter and flour. Add to boiling ^^late^ and vinegar. Cook until thick. Add seasonings and chopped pickle. Serve hot. RAISDI SAUCE Quantity 1 c. (5 oz.) 2 c. 3-3 1/2 qts. 2 c. 2 # 1 /3 c. 1/2 tsp. Item Cornstarch Cold v/ater Boiling water Brown siigar Raisins seeded Lemon juice Salt Yield : 50 — 6 servings Size of serving ; 1/4 measuring cup Method Ifeke a paste of cornstarch and cold •water. Add to boiling water and stir while thickening. Add brown sugar and raising,' When thickened, remove from fire and stir in lemon juice and salt. Note ; Half ham stock and half water may be used for the liquid. TOMTO a\UCE Quantity 3 qts. 2 qts, 4 1 Tbsp. 1 Tbsp. 1/4 c. 1 qt. (1#) Item Tomatoes Water or stock Bay leaves Cloves Peppercorns Sugar Fat Flour 16 - A~7695 Y3,eld : 5 qts. 80 servings Size of serving : 1/4 measuring cup ^ethod Heat tomatoes and stock vidth sugar and spices. Strain. iMake roux and thicken tomato stock. SPANISH .SAUCE To tomato sauce add the following ingredients: 2 c. (Xf) Ic. (1/2,/) 1/2 c. (1/y) 2 c. Green peppers, chopped Onions, chopped Saute green peppers and onions in fat Fat until tender. Then add vdth pimientoes Pimientoes, chopped to tomato sauce. TARTARS SAUCE Quantity 2 c. 1/2 c. 1 Tbsp. 1 Tbsp. 1/4 a. 1/1^ c. 1/4 c. 1/4 c. 2 Tbsp, Item Yield t 40 - 45 servings Size of serving ; 1-1 1/2 Tbsp. Method Ifeiyonnaise Pickles, chopped Onions, chopned ItLx ingredients. Parsley, chopped Vinegar or lemon juice Note ; The follovdng ingredients may be used. Gherkins, chopped Capers Olives, chopped Onion juice -17- VEGETABLE GRAVY Quantity 1 1/2 qtB. 1 1/2 qts. 1 qt, 3 gal. 12 02. As needed Item Peas Carrots Celery BrovRi stock Flour Water A- 7695 3/28/57 Yield 180 - 200 servings Slz6 of serving 1/4 measuring cup Method Steam until just tender. Heat to boiling. Make into paste with cold water and beat into boiling stock. When thickened, add vegetables. >WITE SAUCE Quantity THIN I gal. 1 c. (4 oz.) 1/2 - 1 c. 2 tbsp. Item Milk Flour Fat Salt MEDIUM I gal. Milk 2-2 1/2 c. (8-10 oz.) Flour 1 - 2 c. Fat 2 Tbsp. Salt Milk ■16 oz.)Flour Fat Salt Yield Method 1 gal. I-Melt fat and stir into flour. This paste is called roux. Cook several minutes or until well-blended. Heat milk in top of double boiler or bain marie. Beat roux into hot milk with wire whip. Continue cooking over hot water, beating occasionally. Season II-Blend flour with enough cold milk to make a thin pastd> then thin down. Heat re- . maining milk and stir flour paste Into it. Add butter and seasonings. Note: Roux which is made in quantity to be used as needed should be cooked in a heavy saucepan for thirty minutes or longer. If brown roux is desired, the flour may be browned first in the oven before the fat is added, or the flour and fat may be cooked together in a slow oven for an hour or longer. Nftte: In quantity cookery the smaller amount o£ fat is usually used. CHEESE SAUCE Add 1 1/2 - 2# Cheese, chopped to one galltev whlt« sauc*. -18- A- 7695 3/28/57 CREAM TOMATO SAUCE Quantity I gal. 1/2 c. 1/4 c. 2 Tbsp. 1/2 c. Item Tomato pulp, strained Onions, chopped fine Butter . I Worcestershire sauce i Parsley, chopped I Yield 8 qts. Siae of serving 1/4 measuring cup Method To 1 gal. of hot medium white sauc6 add tomato pulp heated to temperature of white sauce. Saute onions in butter until tender. Add parsley just before serving. NEW YOKC STATE COLLEGE OF HOME ECONOMICS AT COMELL UNIVERSITY, ITHACA, KEV/ YORK Index Vegetable Recipes ■ Page Guides for Preparing and Cooking 5 Presh and Frosted Vegetable? 5 Preparation for Cooking 5 Cooking Fresh Vegetables 5 Handling and Cooking Frosted Vegetables 7 Seasonings 7 Sauces 7 Specific Procedures for Cooking S Fresh and Frosted Vegetables ^ Cooking Equipment- ^ Serving Pans 5 Timetable for Cooking Fresh Vegetables • 10 General Directions for Buttered,- Creamed or Escalloped Vegetables 12 Directions for Cooking- Specific Vegetables .... 13 Suggestions for Obtaining Variety in the Preparation of -Vegetables l6 Garnishes •which Popularize Vegetables 17 Sauces which Add Interest 17 A Few Popular Combinations ... l8 Vegetable Combinations Used as Entrees ■ - • • 1^ Fresh Vegetables: Percentage Waste, Portion Weight and Yield 19 Canned Vegetables: Drained Weight, Portion Weight and Yield 19 ~2- B-4040 RECIPES Page Asparafflis Buttered 23 Creamed 23 Beans, Green or V'ax Butterd .,,.,, c = c. . = c ... . 24 vath Bacon „ , . . . » 24 Creamed o.... .,....,, ..,«.^.....<.o...fo 24 Creamed, with Celery ...o • .a,.e. c . c . •»!> 25 Lyonnaise ^ 25 Savory 26 Boj^na , Kidney Boiled 26 Chili ..»« 27 With Corn 28 Spanish , 28 Beans_j_ Lima Baked 29 Boiled (see Kidney Beans) 26 Buttered (see Butterd Poas) .....».....< 68 Buttered, Dried 29 Creole , ....,., 30 Escalloped, with Mushrooms 30 Loaf » 31 Beans, Navy Baked I 9i Baked II 32 Boiled I (see Kidney Beans) B6 Boiled II ...„.e.o » 23 Beets Buttered , 33 Buttered, with Greens ...o. 34 Harvard 34 Red Flannel Hash 35 Russian ««..,9.9... ,...« 35 Spiced ...».,.„ , ««««»»<• ..I ^ Broccoli Au Gratin <..... ..<),*»...«»•.. .••.*«..•«•» 37 Buttered ..„.. „ ,,,. , , 37 Creamed :.,......,,,. 37 Hollandaise ». .<•.•«.... ....c j.. ;...*. 38 -S- 3-404 Pane Au Gratin 39 ';ith Bacon »,,..,..;. ;.■.'. ;.' ..'.;.'..'. .'.' 39" Buttered .■ ..........'.'....'. ....i." "36' Croaraed '. ' .'....'....'.'..... '39 ' Hot Grean Slaw •,■ ' .' 40 Hot Slaw • ■..•.....■.. "39 Sauerkraut '.. <>'••* ...« «.»» o. ..'..o'eo«««" '40 CabbafTe, Chinese Buttered, with Tonato' '.....', '.■. . .».«>' ' '4'1' Gabba(^e, Red Belr,ian ..'.....•.'........'.,.,..•. i. <■ 41 Carrots ^ la Kine .; <, ,.,.... c» 4^ Bechamel o... '..'..'.'*<>..«* «o .<>«.•... ..* ^^ Belgian ..« e..e« «'•..••••••'•>*••'•'•'•••• °'< * •»« « ^^ Browned .«..« 9*9 «.•.»..•«.« t...' ».». .. ^ . . ..i. 43 Buttered , ....00.... 43 Buttered, Minted .a...» <.,,...,..»>•*••• 44 Buttered, with Peas ,ff,.,V»' • ..^»»i..» 44 Buttered, with Spinach ;..•.<,,.'. •/tc.o.««*o»«»«>>« • '44 Creained •eaa«e««>>.>9*>>>*>«>«<«ti>aci»9«>(i4»ioa«»* "xi^ Creamed, with Celery ...• ».« 44 Creamed, with Peas .....t.*>eeo... ...■..■..■ 43 Lyonnai se ..6....<> .,,.e,,.«...»....e«ooM,»<»»» 46 Cauliflower .■...-,<■ Au Gratin ...,.« 47 Buttered ...a... ». •"*'•" ^'^ Creamed ,...<,...^ ......'• o.««'o '.>•>. 47 Hollandaise ».,,...,..«>.... .••-•••'*e.«.»o 47 Polonnaise «•*.. o. .«.9«. •«•>••«• <>.° .*• ■>....►. 48 Colory " . ! A la King e.e... 0. ..>..•..**•.••.• ••'•« •♦•" '*^, Braised ,«,,..». 9. e»»e»».»»»»»«»». «»>•••••♦»<'•''•'» 45' Braised, with Mushroon ,. «,,.ie ....••»». ...♦'.»»• 49 ■ 50 50 Creamed •»,,b<»..«»»«.o»». .».««»•» «•»•»••••»•••''••> Creamed, with Mushrooms ,»»«,».•••.♦»»••««»♦«"'•»•-• yorn A la Southern . ,009. ••.• »ei. «•• •»c®e»''« •••••»•••*• Boiled, Fresh on Cob ,.,,,.,....* ......... ...#.•• • Buttered e9ii»»»e.«.eaoB«.»»«..»»9..»'*»"»*'»***»''' Creamed ,»oe»«..».oeao»».»f»<)»o «» ....» 57 Fried 58 Gro',ns (Beet, Chicory, Dandelion, Eale, Lettuce, Spinach , or Swi Jss Chard) 59 Buttered 59' Wilted, with Bacon Dressing ...,..<>••»«.* 5^ Honjuy Creamed ...«..•!-..•.••..»..<>•«.•••»•«.• ' ^^ Sauted, with Creen Pepper *..^..... * 60 V/ith Tomato (see Tomato with Hominy ....•<> 96 Macaroni Boiled ,.. 61 '.feicaron.i and Mushrooms , Escalloped «..*.« 61 ■viush rooms Creamed .•••«.•.••««.<*.. •••.••••»*. .t 62 Uoodles Boiled 61 Onions .-.u Gratin ,,, ,<,,.. •*«.....*«. 62 Battered, Vfliole , , 63 Buttered, Rings .»....* .•.»««•*>. to*.. 64 Creamed e.. .......»«««..«. .•.•..» 63 Escalloped 63. French Fried = 64 Fried .,.,,,,♦ ..•»....••... ...c. . ...... 64 (rlazed » 65 Savory ........••..•a.. ..«»*. 65 With Tomatoes , , . , $6 F.':;r3nip3 Buttered 66 Creamed .«««......•...«.... 66 Creamed with Salt Pork . . » , 67 Fried or Eaked ...««».a«... 67 -4a- g.-4040 / Page / Peas ^^ Baked . , , , » , , , , 68 Buttered •«.•*..........» , .....o.. 6® Creamed ,.»,,,, ...i... ........'. 68 V/ith Carrots ( See Carrots and Peas) 44 With Celery .,.' 69 With C&lery and Mushrooms' , 6^ Split Peas with Bacon ,.,...,, ,o.o..«.... 70 Poppors ' Stuffed, with Rice ,c.,c <,.<,.,,.... 70 Stuffed, with Vegetables . ..,,♦«, ,.,«...«>.. 71 PotatosB, ,Swe^ ... Baked ..»,,..., .,»»»,, ,., ,,,,. 72 Browned «...*e*. •..•«•«. •«(«,.««* ....o...*.* 72 Candied or Glazed «.«,.•«..,., 7)5 Croquettes ..•(>. .i. ...,.,.• ......(.'..e.^.... TJS" Escalloped , with .ipple or' Pineapple .............. 74 French Fried >....«9**«e*«.««.*».....«« 7^ Irlashed .«.....•«. *.e,«»o«.»ceo.»*<......«oo.«e..<>a 75 Potatoes, V/hite Au Cratin »,.«.<,«,, ,9,.. .'... 76 Baked <, . 76 Baked in Cream 77 Browned in SlrLns .••.»..«...3 ......«.•. 80 Buttered .....,.»,,..,.. 77 Cakes or Patties ,... ..«...«....• 78 Cheese Potato Balls .,<,.... 7$ Cottage Fried ...., ».- 8 Creamed •• 7 Curried ......o. ..».. 76 Escalloped .......,,.,... 79. Franoonia ...««.............•'•••••••« 60 French Fried .00 Hashed Brown ..................*..•««•*•• <" ^1 Hongroise ,«.«.. ....... "••••• ^^ Lyonnai se a.... •,.... .«.•...•••• ^^ 1/Iashed ,,<,.. • ^"^ O'Brien .,..„ » .^^ Pittsburgh ' •••• ^ Puff 9«0.««. ...*«.«••••*«•*«.*. .!>.*•«•*••»••••*•'* ^ Salad, Hot ..........,.......<...»••• p Rice . Boiled •«« . a . . e •» a a« c •» ( • * e « o . « • « a c i> < »*« • • • ° • • ' ** * P Buttered .,s«,........oi*. ..**..« 51 Spanish ...c..... 86 Steamed in Ililk ....*>..•*•* ••• ^0 ''^ith Cheese ..,,. -•" ^7 Spaghetti ■ Boiled ..»».. «.<,........« '• ^? With Tomatoes , ........«»« ^f -4b~ B-Ai340 Page Spinach (Kale, Swiss Chard) liuttered ' .■..,•.■..•.-..■. 86 Creamed .' ■&& Hollandaise SB Wilted ( see Greens ) 59 With Carrots (see Carrots with Spinach) LUt- Squash. Hubbard Baked', Acorn 89 Baked, Hubbard 89 Maryland , . « 90 Mashed ' 90 Squash, Summer Buttered , . 91 Creole , 92 Fried , ...„. 91 Tomatoea - Baked, Stuffed ',. 92 Creole « ; , .; . 95 Sscalloped- 93 Egcalloped, with Celery ,, 93 Fried Green , 94 Qillled or Broiled 94 Spltsed' , 9^ Ste^fed.'^ Canned ..; 95 Ste-Wedj Fresh 9^ Stewed', with Celery » . . , 97 Stewedj with Corn , 9^ St«wed', with Hominy , .-. 9^ Stewedj with Okra . , 9^ Stewed, with Onions ■ 97 With Savory Custard , . „ 97 Turnips Rutabaga-, Buttered 98 Rutabaga, Mashed 99 White-, Buttered ^8 White; Creamed ' ' , -. ^ White- Mashed -. ^9 White, Supreme .„,....., 99 Vegetable Oyster (Salsify) Buttered , . „ 100 Creamed , ^ [ 100 Vegetables- Creamed' mixed lOCi Vegetables , Curried^ „ ibo Vegetable-, Fritters ., *. !..'.'.!! 101 Vegetable, Pie . . „ . , '..!!!!..!,...,... 3-01 Vegetarian Stew ...,,,» !..*"'!*!'.. , . 102 -4c- B-4040 MISCSLMffiOUS Fruits ' " Apples, Buttered ."^ 103 ^i^pples , Escalloped 103 Apple or Pineapple Fritters 104 Apple Rings. Baked » 104 Applesauce 105 Applesauce, Spiced 105 Banana Scallops , 106 Hot Cranberry Sauce . , l66 Pinaapple Rings , Breaded 106 Prunes, Spiced , „ 107 Rhubarb Sauce 10 Rliubarb Sauce, Spiced ,, 10 i Sauces I General Directions for Making Cream Sauces ............ 106 Cream Sauce Variations , , 108 Crean Sauces With Dried Milk Solids 109 V/ith Evaporated Milk .<, , <. , 108 vath Fluid IJhole Milk ..,.,.... L 108 Drawn Butter , .7, 109 Ivlock Hollandai se , ./....«., ilO f B-4040 GUIDES J'OR PREP/iRIITG AU) COOKHIG FRESH VEGET^LES Preparation for Cooking Pare vegetables carefully, to keep wa^te low and food values high. V/^sh thoroughly. Greens must bo. washed in several waters to ronove sand and dirt entirely. . . i Broccoli, cauliflower and BrusEols sprouts, need soaking in salted water to rid. .vegetables of worns and insecrts, i-i vepetable brush' helps in the cleaning oi' such vegetables as celery, asparagus, oarrots, beets, and poiatocs. Keep vegetables crisp and cool until time to book them. Crisp in ice , viewer if necessary, but remember tjaat soaking increases the vitamin an^ mineral losses. Crushed, ice between layers^of the prepared vegetables a <3amp cloth %o cover (cellophane or rubberized covers are excellent)' iinA the refrigerator for holding are improvements over soaking. Qooking , I i Select the method of cooking whicii suits' the particular vegetable so \ that the cooked product has the Highest -possible food value, true fre^ vegetable flavor and color and iq tender |but not mushy. To retain food values and flavora: 1. Cook as quickly as poss:^ble, i\.| steam- jacketed kettle will reduce the total cooking time by about one-half as compared with cooking on top of the range. 2. Use as little vjatcr as possible except for vegetables of the cabbage family, onions .and those green vegetables which require a fairly long cooking period. 3. Have the vjator boiling when the vegetable is added and add the vegetable to the v/ater. 4. Bring the water back to the boiling point as quickly as pos- sible after the vegetable is addad. 5. If the vegetables are steamed, use ^pteam trays or pans which will allovj for spreading the vogetafe^es to give shallow layers. 6 . Do not add soda . 7. Cook vegetables with the skins on VJhoti possible. 8. Bake or steam whenever practical. ', . 9. Serve the vegetable as soon as it is done. 10. Use the cooking vmter in soup, sauces br gravies . b— iO±0 To kesp the brightes-t colors: In green vegetables 1. Cook vegetables containing a little green coloring (new cabbage) other members of the cabbage family (Brussels sprouts and broccoli) or those requiring a fairly long cooking period (li^na beans and green beans ) in enough water to cover vegetable coifj- pl^ely; other ^Teen vegetables nay be cooked in less water or, if •Very young and tender, nay be steamed. 2, Cook for a ninlnxin of tine. 3. Cook uncovered. 4. Never Use acid in the cooking water. 5, Hold a minimum of time. 6, Md butter or sauce just before serving. In red vegetables 1. Cook w^th the cover on except for red cabbage. 2. Add a little acid in the form of vinegar, lemon juice, gr tart apples. ' In yollow vegetables 1. The color is stable and reduires no special procedure. In white vegetables 1. Strong alkali (soda) or ]fery hard water turns white vegetables yellow. / 2. Overcooking of certain TiJhite vegetables (winter cabbage and onions) will cause a color change; reddish for cabbage, grayish for onions. ' To retain tex^iure : 1. {Jav9 the vegetable oi-isp before cooking, E. Cook until tender but still retaining a little cf the original orispness. 3. Handle as little as .possible, ■*. Hold a minimum of time after cooking. 5. If cooking very tender vegetables in the striam-jacketed kettle, cook a minimum quantity at one time and use a wire backet or coarse cheese clo^h bag to make it easi^ to drain vegetables from the liquid. B-4040 GUIDES FOR H.JIDLING .J^ID COOKING FROSTED VEGETABLES Store vegetables at 0° to 8° F., if they are to be held for any period of time. They will defrost overnicht at 35 to 40° F., and will spoil as quickly as any other fresh food once they have been defrosted. An ice cream cabinet will hold the frosted vegetable satisfactorily for a few days' storage. Keep vegetables frosted until ready to use. The defrosted vegetable shows greater shrinkage when cooked. Cut frosted blocks of vegetables in halves or quarters to reduce cooking time. Follow general directions for cooking fresh vegetables. Remember that frosted vegetables have been partially cooked before freezing and that the cooking time is about half for the similar fresh vegetable. SEASONING The amount of salt needed depends on the texture and flavor characteristics of the particular vegetable. Use 1 to 1 1/2 ounces, or 2 to 3 tablespoons per gallon of water or 1/2 to 1 ounce, or 1 to 2 tablespoons for 10 pounds, of prepared vegetable. Salt may be added at the beginning or end of the cooking period; 'however, better flavor is obtained if salt is added at the beginninge Sugar improves the flavor of most vegetables particularly of the vegetable is overmature. Use 1 to 2 ounces for 10 pounds of prepared vegetable. Sugar is usually added after the vegetable has been partially or entirely drained. Butter or Sauces '. Add melted butter or sauce to the drained vegetable just before serving. Use approximately 4 ounces (l/2 cup) of butter or 3 cups to 1 quart of sauce for one No. 10 can or approxiclately 5 lbs., of the prepared vegetable. 8 D— t04u iFECIFIG ?riOCEDUHE3 FOR COOKING PRKSH .JID FROSTED VZGET..BLEc Cooking Equipment 1. Steam jacketed kettle (S.J.K.) 15 gallons) Calibrated for 2, 3, 4, 5, and ) 6 gallons of water 30 gallons) Cooking temperature - 212° E, This unit gives the shortest cooking time for boiling vegetables since tie steam under pressure is concentrated, within the jacket, against the sides and bottom of the kettle thus bringing water to the boiling point within two minutes or less. It takes approximately 20 minutes to bring 10 pounds of vegetables back to the boiling point when cooked on top of the range, IfJhon using the kettle reduce the pressure to 5 pounds once the water has started to boil and do not let it boil vigorously. Keep the vegetables submerged to the extent possible and do not stir since this allov;s more air to come in contact with the product and helps to cause greater loss of vitamin C. Vegetables that break up badly such as cabbage wedges, broccoli or Cauliflower, may be handled satisfactorily in shallow, perforated pans with a wire cover to keep the vegetable from floating. A coare mesh cheese cloth or xvire basket may be used for peas, beans, or Brussels sprouts. 2, Steamers. a. Sectional ste^jimers, such as the Chef-Line, using direct steam 'xnder pressure, 1.) Free venting type with cooking temperature. of 212 F. £.) Pressure type with cooking temperature of 228° F. When cool^ing vegetables in the sectional steamers use the pans from whicV the vegetables are to be served to the extent pos- sible or lise larger shallow pans that allow for spreading thqj Tegetable -^o give quicker penetration of heat. Perforated baskets are used fdp denser vegetables or winter squash Waere there \ is little loss of juices. I b. Self -generating steamers such as the SavH-lor or Gloekler using gas, electricity and/or steam to generate steam from fresh water: cooking temperature 212° F. for steaming. 3-4040 In the Sav-I.Ior steaner higher terriperatures nay be obtained in the upper compartment by using all the gas burners, closing the stesra inlet and openeing the danper. Pressure steaiaors like the Flex-Seal developing 15 pounds of pressure Other Equipment The oven is satisfactory for baking and braising vegetables, but this method takes longer unless the vegetable has been pre-cooked. TiVhen frying vegetables they may be blanched off in the hot fat until tender but not brown and then returned to the fryer for browning ju,-.-'t before serving. The top of the stove is not satisfactory except for cooking vegetables in small quantity. Serving Pans Tyoe Size Stainless Steel Shallow square beep square Half -size Long 3X95/8X9 5/8 5x95/8x9 5/8 2 1/8x9 3/4 X 12 2 1/8 X 20 1/2 X 12 i-.lunihum Saall Medium - No . 314 Long - No. 315 1 7/8 X 8 1/2 X 14 2 1/4 X 10 1/2 X 15 2 1/4 X 10 1/2 X 17/ Usable Capacity 3 craarts 6 quarts 3 quarts 6 quart t: 3 quarts 4 quarts 6 quarts 10 B-4040 TEviETABLE FOR COOEIWG ERESH .JD FROSTED VEGETABLES Steaminf^ time in minutes JBoilinf^ Baking Vec;atable Actual boilinf?; time in minutes /imount • of boiling water time in . minutes .isparaf^us 10 to 25 Tips 5 to 10 Butts 15 to 25 Bunched stalks, covered except for tips cuts, completely covered Beans, j^reen 20 to 35 Completely covered Scsans, green lima 30 to 40 20 to 35 Completely covered Beet S'V' -new Beets, old Carrot s , new 40 to 60 60 to 90 15 to 35 35 60 15 to 55 to 120 to 25 Completely covered Completely covered Just covered ?0-to 45 Carrots, old 35 to 45 25 to 40 Just covered 45 to 60 Corn 15 to 20 8 to 15 Completely covered Poas 15 to 30 12 to 25 Just covered Potatoes, sweet 30 to 45 20 to 35 Completely covered 35 to 60 Potatoes, white 30 to 45 25 to 45 Completely covered 60 to 120 Spinach 10 to 15 6 to 8 Medium amount Swiss chard 20 to 30 10 to 12 Medium ariiount m. ~-—^p- Kalo 20 to 30 10 to 12 Medium amount Squa sh , Hub bard 45 to 60 35 to 45 Completely covered 45 to 90 .Squash, summer 20 to 30 15 to 80 Small araount 30 to 40 Tomatoos -«•—.*•«>« 15 to 20 None ' 20 to 30 "So-called" strong juiced vOfT;etables Brussels sprouts 3rocculi 15 to 25 12 to 20 12 to 25 Cook in uncovered ' container Completely cAyered \ Completely covered 11 3-40'^l0 TII'IET.J3LE FOR COOKING ERE3H .J© BEOSl'ED VE(a]T..BLES - continued Vegetables Stcaninf; Boiling iictual time boiling in time in minutes minutes ^imount of boiling water Baking time in minutes Cabba,c|;e, f^reen ( shredded ) Cabbage, wedges Cauliflower, broken up '•i/hite turnips, cubed Rutaba;^a, cubed Onions, whole 8 to 15 6 to 8 15 to 20 8 to 12 15 to 20 8 to 12 20 to 30 15 to 25 25 to 35 20 to 30 25 to 30 15 to 25 Medium amount Medium amount Completely covered Completely covered Completely covered Completelj' covered 'iO'to 50 12 5-4040 DIRECTIONS FOR BUTTERED OR CREJ.IED VEGET^LES Fresh or frosted Drain the cooked vegetable saving the liquid for sauces, grayfes or soup. / ^dd more seasonings if needed. ^dd butter or sauce, ( Approximately 8 ounces (1 cup) butter For 10 ( " 2 to 3 quarts of cream sauce pounds ( " 1 1/2 to 2 quarts of butte{'-type sauces E.P- ( (nock hollandaise or drawn butter) Garnish each pan as it goes to the counter. Canned Heat the vegetable in its own liquid, train, saving the liquid as above, iidd seasonings as necessary. Add butter or sauce. (Approximately 4 ounces (l/2 cup) butter For 1 ( " 3 cups to 1 quart of cream sauce No. 10( " 2 or 3 cups of butter - type sauce ( (nock hollandaise or drawn butter) Garnish each pan as it goes to the counter, E scalloped Prain freshly cooked, canned or reheated, left-over vegetables. Arrange alternate layers of vegetables and cream sauce in buttered baking pans, counter pans, or individual casseroles beginning and ending with the crean sauce. Top with buttered chopped, bread cubes or crumbs, cracker crumbs, potato chips or corn flakes. Grated cheese makes a niqe addition to the topping. Brown in the broiler or oven being certain that the mixture is heated throughtout but avoid overheating. \ td o p H 3 M- CO H O t?g ^ o P- « w (rt d- P- ra fi- * O VJT. 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Corn pudding with bacon garnish Curried vegetables on rice Escalloped dried lima beans and mushrooms Escalloped potato - garnish of grilled frankfurter Escalloped sweet potato amd apple vjith fried siilt pork garnish or little sausages Sscalloped vegetables and mushrooms (celery, potatoes, peas, mushrooms) Mixed vegotables au gratin New lima beans and corn with Canadian bacon garnish Potato balls with corned beef filling (fried in deep fat), parsley sauce Sweet potato, pineapple amd bacon (mashed sweet potato on a slice of ..glazed pineapple with partially cooked bacon strip wrapped around, garnished with marshmallow and baked in oven) Tom,atoes stuffed with mixed vegetables and served with cheese sauce and grilled bacon ■' Vegetable pie with cheese biscuit (may use jJ'astry,-'' batter or ;nashed potato for topping) -19- B^tU-0 H 01 CD hi o Ul en o- a" 01 u o & w p 0«1 g g* B^ i4^ en 'Ji o cu (6 H tn ft- o 03 CO 05 M a" o H ^5 CD CO CJl O H a" M M ^3 CO 0! c ^ CD 03 1^ ■-^ to CO t I I-' 1- < ca *> M to N (-' h' 1 1 t ^ ^^ ^^ M »f» UI C^ ^ a ►f^ -r- c+ P- O O b3 CJ-. • Ct C P- H- O G !=^ 3 CB en t:i CD y o H CO H O I- ro m CO 03 03 ^^ to CD a" CO CO a" CO ^3 to 03 1 a- CD ^5 CO cj- tn C>3 03 CO 03 if' I /t- ■J ■P- c;i Ul h-* tji c;i 1 1 1 (7> CO 1 1 CJl 1 1 ro 1 c;i CO CO ! hj R S . 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C+ M -23- 8-4040 Buttered or Creamed Asparfigus Counter Set Up S^rve in square counter pans. 6 No. 10 cans (35 lbs. or 25 lbs. drained weight^ . or 40 lbs. A.P. (28 lbs. E.P.) or 27^ lbs, E.P. 3 oz. 5 to 8 q^ts. Yield 125 servings 3 to 3 3/4 oz. and or Size 100 servings Serving 4 to 5 oz. Cost per serving Asparagus or Asparagu s , f re sh or Asparagus, frosted Salt Cream sauce or Drawn butter sauce Canned 1, Drain off at least half of the liquid and use as part of the liquid for the drawn butter sauce. 2. Heat asparagus in remaining liquid, drain and add drawn butter or croaiJi sauce. Fresh 1. Cleein asparagus thoroughly by brushing tips with stiff vegetoble brush, if necessary, peel down the tbugher part of-the stalk and discard the ; last inch or two depending on the degree of toughness, 2. Cut into 1-g- inch lengths, keeping the stalks and tips seperate, S. Cook stalks and tips separately in rapidly boiling salted water (2-3 tbsp. per gal. of watej?) . 4. Drain; combine tips and stalks and cover with drawn butter sauce or cream sauce. Frosted 1. Cook frosted asparagus in rapidly boiling salted water (2-3 tbsp. per gal, of water) until tender; drain. 2. Add drawn butter or cream sauce. Note: Stalks may be left whole and arranged in long baking pans or tied in bunches and placed upright in a deeper kettle with boiling water not quite covering the tips. Cooking may be done on top of the stove. If perfor- ated baking pans or.collanders are used for bundles of asparagus, thsy Jiia;^ bo -immersed' in b'piling' wijiter and cooked in\steam jacketed ^tett}.c, r . These tips are often -served o\i buttered toast with a cream or cheese sauce. -24- B-4040 .3ittered or Crfcamod Green Beans ^^ounter Set Up Sarve in square counter pans. 5 Ko. 10 cans (22 lbs. or 21^ lbs. drained vi;eip;ht) or 25 Ihs. ...P. (22^ Ibs.E.P.) or 22| lbs. 1 1/4 lbs. 1 'A o^. (3 Tbsp.) or 6 qts. Yield 125 servings 3 to 3§ oz. and or Size 100 servings Serving 4 to 4-|- oz. Cost per sorvinf; Green beans, canned or Green beans, fresh or Green beans, frosted Butter Salt Cream sauce 1. Heat canned beans in their own liquid; partially drain; add butter and additional seasonings, or drain completely and add cream sauce. or 1. Cook frosted or fresh beans in steaji jacketed kettle in rapidly boiling, salted water; drain; add butter and additional seasonings; or omit butter and add cream sauce. Green Beans with Bacon Yield 125 servings 3 oz, and or Count or Set Up Size 100 servings Serving;; 3^- to 4 oz. Cost per serving: 5 No. 10 cans (32 lbs. or 21-J^ lbs. drained weight. 25 lbs. .^.P. 22-g- lbs. Ig to 2 gal. 2 lbs. 1 lb. 8 oz. To taste or Green beams or Green beans, fresh or Green beans, frosted Stock Bacon rind or ham hocks Bacon, diced "ButtBr Seasoning? -25- B-UOl^O 1. If using canned beans, drain well and partially cover with boilingstockj add cooked diced bacon, bacon fat and butter and simmer for 15 minutes. 2. Thicken stock if desired by blending 6 oz. flour with a ".little cold stock or water. or 1. Cook frosted or fresh green beans in boiling stock with bacon rind or ham hocks, 2. When beans are tender, remove rind; drain off parts of liquid if necessary; add cooked, chopped bacon, bacon fat, and the butter • ' 3. Season to taste. Creamed Green Beans with Celery Counter Set Up Serve in square counter pans. U No 10 cans (25 lbs, or 1? lbs. drained weight) or 20 lbs. E.P. or 17| lbs, E.P. 5 lbs. E.P. 7 qts. Yield 125 senrings 3i oz. and or Size 100 servings Serving h to hz oz. Cost per serving Green beans or Green beans, fresh or Green beans, frosted Celery, diced Cream sauce, medium 1, Follow recipe for creamed green beans, p, 2li, 2, Cook celery in rapidly boiling sa^3;ted water in steam jacketed kettle or steam, drain well and add to creamed green beans. Variations J Diced pimbnto, sauted mushrooms, chopped cooked bacon or, ham may be added to. cream sauce. Lyonnaise Wax geans Counter Set Up tierve in square counter pans. Yield 125 servings 3 oz, and or Size 100 servings Serving 3^ to hi oz< Cost per serving -26- B-i|Ol;0 5 No, 10 cans (32 lbs. or 21^ lbs. drained Yieight) 12 oz. E.P. 1 lb, c, (1^ oz.) c. oz, tsp. Wax beans On- ion , chopped Butter Parsley, chopped Lemon juice Salt Pepper 1. Drain off about half of liquid and heat beans in remaining liquid. 2. Saute chopped cnion in butter until tender but not bro-vmed; add seasonings , lemon juice and parsley. 3. Combine beans and onion mixture; let simmer about l5 minutes before serving. Savory String Beans: Yield 125 servings 3 oz. and or Counter_Set_U£ Sei^re ij GOj;aare counter pans. Size 100 servings Serving U to Ui oz, Cost per serving 5 No, 10 cans (32 lbs, or 2lJ lbs. drained weight) 2 IbSc U oz. E.P.' 6 ozo 1 1/3 No„ 10 cans (8 lbs.) U oz« 1 1/3 Tbsp, 2 ozo 1 tsp. 6 oz« 1« Heat beans in their own liqaid in baim marie or steamer, 2. Chop onions and saute in bacon fat and butter. 3. Keat tomatoes wdth seasonings (cloves tied in a piece of cheesecloth) and add sauted onion. U. Drain beans and combine with tomato mixture just before serving* Wax beans Onions Butter Tomatoes Sugar Cloves, -v^ole Salt Pepper Bacon fat Boiled Kidney, Lima or Navy Beans No. 1 Yield 125 servings 3 J>/h to k oz. and or Counter Set Up Serve in square counter pans. Size 100 servings Serving U to 5 oz. ■27- B~hOUO Cost per serving Beans, dried Water, for cooking Onions, chopped Tomatoes Bacon, diced Sugar Salt Pepper 10 lbs. 2 gals., or more as needed 1 lb. U oz. E.P. ^ YiO, 16 can (3 lbs. 3 oz.) 1 lb. h oz. 2 oz. 3i oz. 1 tsp., if desired 1. Look over beans, wash and soaic in cold water 3 or li hours (navy beans usually require soaking over night). 2. Drain, add boiling water to cover and cook until tender, but not split or mushy, „..;■ v 3. Saute bacon vdth chopped onion, add tomatoes (broken with wi|e whxp;, U. Combine all ingredients and cook together in bain marie for 2 hour, or until well blended and seasoned. Chili Beans (Con Carne) Yield 12^ servings 3 3/b. ozc Counter Set Up Serve in deep square counter pans. 8i lbs. 5 lbs, 6 oz. k lbs, A. P. 2^ lbs, A. P. /3 No, 10 can (U lbs, 5 oz,) 2| oz. To taste and Size Serving or 100 servings U to 5 oz. Cost per serving Cooked meat , chopped Kidney beans Beef drippings Green peppers Onions Tomatoes Chili povj-der Salt 1, Wash kidney beans thoroughly, drain off water, cover with fresh water and soak 3 or U hours. 2, Add fresh boiling water to cover and simmer or cook in steamer until half done. 3, Chop on; -T.S and green peppers and aaute in beef drippings with chopped cooked or ground raw meat, ha Add beans with tomatoes and eoptdnue cooking until beans are tender. ^, Add seasonings and thicken slightly if desired. Hotc: If too thick, thin with beef or bean stock. -28- B-UOl|0 Kidney Beans and Corn Counter Set Up Serve in square counter pans 2 No, 10 cans (13 1/2 lbs.) 3 No. 10 cans (19 1/2 lbs.) 8 oz. 10 oz. Yield 125 servings 3 3/U oz. and or Size Serving 100 servings ij. to 5 oz. Cost per serving Kidney beans Corn, v/hole kernel Bacon , diced Chili sauce 1. Drain part of the liquid from beans and corn leaving enough to keep the- product moist while heating, 2o Combine vegetables and heat in steamer or bain marie, 3,. Dice bacon and saute until crisp, ha Add bacon and Chili sauce with additional seasoning to taste. Spanish Beans C ounter Set Up Serve in square counter pans or aluminum baking pans. Yield 125 serving 3 3/U oz. and or Size 100 servings Serving Cost per servini ^ 10 lbs. 3 oz, 1 lb. 8 oz. A. P. 1 1/2 tspo 1 tsp, 1 No. 10 can (3 qts,) 1 lb, 8 oz. 3 c, 1 lb, A. P. Kidney beans, dried Salt Green peppers Paprika Pepper Tomato puree Salt pork, diced Meat stock Onions, chopped 1, Wash beans, drain and cover with frcah, cold water; soak overnight. 2, Drain, cover with fresh boiling water and cook until tender. (May be cooked in steamer. ) 3, Add seasonings and other ingredients. ii. Pour into greased baking pans and bske in moderate oven (350°F.) for 1 l/2 to 2 hours. -29- B-UOl|0 Baked Lima Bean^ C ounter Set Up Use long counter pans for baking Yield 125 servings .3 3/1+ to h 02, and or Size 100 servings Serving ^ oz. Cost per serving 12 lbs. 2 gals. 2 lbs. 1 lb. 8 oz. E.P. 12 oz. E.P. 7 oz. I c. 3 1/2 oz. 1 tsp. 3 Tbsp. Lima beans, dried Water, boiling Bacon, diced Onions Green peppers Pimentos Molasses Salt Pepper Prepared mustard 1. 'ffash beans, drain, cover vdth fresh water and soak overnight, 2. Brain, cover vath fresh boiing water and parboil or steam until tender but not mushy, 3. Dice bacon, chop onions and saute together. U. Dice green pepper and pimento and combine vfith sauted, bacon .and onion. 5. Combine all ingredients and pour mixture into greased baking pans* 6. Bake in moderate oven (350°F. ) for 1 l/2 hours. More ^vater may be needed during the baking period. Buttered Lima Beans. (Dried) Counter Set Up Serve in deep square counter pans. Yield 125 servings 3 3A to h 0Z4 and or Size 100 servings Serving 5 to 6 oz. Cost per serving 12 lbs, 2 to 2 1/2 gals. 3 1/2 oz, I 1/2 lbs. Lij.a beans, dried Water, boiling or stock Salt Butter 1, lash beans thoroughly and soak overnight. 2, Drain and add freshly boiling water or stock, 3, Simmer or steam until beans are tender but not mushy, u. Add seasoning and butter toward the end of the cooking period. -30- B-UOiiO Lima Beans, Creole Counter Set Up Bake and serve in long counter pans Yield 125 servings 3 3A to h oz, and or Size 100 servings Serving h to 5 oz. Cost per serving 10 lbs, 1/2 lb. E.P. 3 1/2 oz. 2 lbs. 2 qts. 1 1/2 No* 10 cans (9 1/2 IbSc) 1 lb-, 1 lb,- h oz, 1 tsp, 2 c. Lima beans, dried Onions, quartei*ed Salt Bacon S-tiock Towatoes Flour Fat (butter and bacon fat} S\ig'ar Pepper Chili sauce 1, 'Wash beans thoroughly and soak overnight, 2, Drain, add fresh boiling water and simmer or steam with onion until tender i add salt .near end of cooking period. 3, Saute bacon and drain off fat. k* Heat tomatoes with stock,, 5, Make ro\ix of fat and flour and beat into hot tomato mixture; add Chili sauce and seasonings. 60 Combine sauce with beans and bacon. 7o Bake in a moderate oven (350°F.) for l/2 to 1 hour. Es Galloped Lima Beans with Mushrooms Counter Spt Up Bake and strrve in long counter", pans. Yiel d 125 servings T" 3 3/I4, to h oz. a^id or Siize 100 servingfl Sejj'Ving 5 oz, Opst per serving 9 lbs, 3 lbs. A.P^ or 2 No, 2 cans 8 oz, EoP. 8 ozo 2 gals, 1 7-oz. can 3 quarts (1 lb.) 10 oz. Lima beans, drljed Mushrooms Onions, chopped Butter Cream sauce, medium Pirento, chopped Bread cubes Butter -31- B~i|OUO I9 Wash beans thoroughly and soak ove -night, 2, Drain, add fresh boiling water and simmer or steam until tender. 3, Clean and slice mushroomsj saute in butter with onion. U, Make cream sauce, $, Add pimento and mushrooms to sauce and combine ingredients, 6. Fill greased baking pans and top with buttered bread cubes, 7. Bake at 350°F., for l/3 hour. Lina Bean Loaf Counter Set Up Slice and serve in long counter pan. Yield ; _y,ruj.lman loaves 12 slices per loaf and or Size Serving 108 servings Cost per serving 10 lbs. 3 1/2 oz. 12 oz. 5 Ibso (1^ c.) 2 lli 1/2 oz, cans or 3 1/3 c, 1 lb. (10) 12 oz. E.P. 1/3 0. 3 c. 1 l/U tsp. Lima beans, dried Salt Butter Bread crumbs Evaporated milk Eggs Celery, chopped fine Worcestershire sauce Tomato puree Pepper 1, Wash beans thoroughly and soak overnight. 2, Add, fresh boiling water to cover and simmer untii tender adding salt when partially done. 3, Drain off excess water and add butter. 1;, Moisten broad crumbs v/ith milk, add beaten eggs, chopped celery and other ingredients. Combine with cooked beams. $ Grease pullman loaf tins and fill with mixture. 6, Bake in a moderate oven (35jO F.) for 1 l/2 hours. 7. Serve v/ith vegetable gravy, mushroom or tomato sauce, and if used as an entree, garnish with bacon strips or sausage links. Baked Beans No. I Counter Set Up Serve in deep square counter pana. Yield 125 servings $ oz, and or Size 100 servings Serving 6 oz. Cost per serving 12 lbs. 12 oz. E.P. 3 to U gala. 2 c, ( ;i 1/2 lbs, .) 1 1/2 c. (8 oz.) 1 Tbsp. 2 tsp. 5 oz. U lbs. 1/2 No, , 10 cans 1 n l/h c. -32- B-iiOiiO Beans, navy Onions Water for cooking Molasses Brown sugar Mustard, dry Paprika Salt Salt pork, sliced 1/2 lbs,) Catsup Vinegar 1. Wash beans thoroughly, cover with fresh cold water and soak overnight. 2.> Drain beans, add freshly boiling water and onions; bring to a boil, then simmer or cook in steamer until tender but not mushy (about 1 l/2 hours. "• 3» Drain off excess water and save to add later if requiredo h. Combine beans with seasonings and catsup, 5« Place some slice of pork in bottom of baking pans, cover with beans and suumergc remaining sliCos of porko 6, Bake in a slow oven (300°F.) for 3 to U hours. Note: A ham bone may be added to beans during simmering. Baked Beans No, II Yield 125 servings / ' 5 oz, and or Size 100 sei'vings Serve in deep square Serving 6 oz. Counter Set Up TC in deep £ counter pans. Cost per serving 12 lbs. Beans, navy 3 to It gals. Water for cooking 1/2 No, 10 can (3 l/2 lbs.) Tomato puree S 02. Salt 1 lA It's. Salt pork, bacon or n-m. fat 1 Tbsp* Mustard, dry 2 c, (1 1/2 Ibsc) Syrup or light molasses 1, Wash beans thoroughly aiid soak overnight in fresh vmter, 2, Drain, add freshly boiling water and simmer or steam until tender but not mushy, 3« Add seasonings and other ingredients. li. Bake in a slow oven (300°F,) for 3 to U hours adding more liquid if necessary. -33- B-kohO Boiled Navy Beans l»o. II Counter Set Up Serve in deep square counter pans, 10 lbs. 2 gals. 2 lbs, l|. oz. E.P. 1 qt. (2 lbs.) 1 pt. (1 1/2 lbs,) 2 Tbsp, 3 1/2 oz. 1 tsp. Yield 125 servirigs- h OZe and or Size 100 servings Serving 5 oz. Cost per serving Beans, navy Water for cooking Salt pork, diced Onion, minced Tomato puree Corn syrup Dry mustard Salt Pepper ;. Vfash beans thoroughly, add fresh vjater and soak overnight, J, Drain beans, add freshly boiling water and diced salt pork and cook just below the boiling point or steam until partially tender. 2. Add other ingredients and continue simtnering until beans are tender. B'lttered Beets Ccur.ter Set Up Serve in square counter pans. Yield 125 servings 3 oz, and or Size 100 servings Serving U to U l/2 oz. Cost per serving 5 So. 10 cans (32 l/2 lbs. or 25 lbs. drained \7eight) 30 lbs. A. P. I lb. 3 oz. l OS. 1/4 c. Beets or Beets, fresh Butter Salt Sugar Vinegar 1, Kcat canned beets in their ovm liquid with vinegar, butter and seasoniiJgs added. Beets may be left whole ■*€ comparatively small, otherwise they- should be sliced or diced, OR 1. ZvX tops from beets leaving about 1 inch of tops and roots, wash, cover ■vith boiling salted vrater and boil or steam until tender, 2. Drain off beet liquid and strain, 3. Dice beets, add hot beet juice, vinegar, seasonings and butter* -3it- B-UOUO Buttered Beets vjith Greens Counter Set Up Serve -in square counter pansi Yield 125 servings 3 oz, and or Size 100 servings Serving U to 5 oz. Cost per serving 15 lbs, E. F. 15 l0 3, E.P. or 3 No. 10 cans (19 l/2 lbs. or 1$ lbs. ur;iined weight) 1 lb, I4 oz. 2 0::. 1 tS-o Spinach or beet greens Beets, fresh-cooked or Beets Butter Sa]t Pepper lo Cook greens in rapidly boiling -salted water Zo Drain and chop; season, 3. Dice beets and heat in beet juices, I4., Drain beets and combine with greens, 5. Add melted butter. Harvard Beets Counter Set Up Serve in square counter pans« 25 lbs, A.F. or U 1/2 No. 10 (29^ lbs. or 22 Ibs^, drained weighlt) 5 qts>, 1 1/2 c, 1 Tbsp. 2 1 1/2 oz. 1 tsp, 12 oz. 6 oz, 8 oz. Yield 12$ servings 3-31/2 oz. and or Size 100 servings Serving it to 5 oz. Cost per serving Beets, fresh or Beets Beet juice (add water to give re- quired volume) Vinegar Cloves Bay leaves Salt I'eppel: Sugar Cornstarch Butter •35- li-'iOOJ lo //ash beetii thoroughly jhd cook in rapidly boiling water or stean until tender. Drain off liquid, straii. througl-i cheesecloth and reserve for sauce. 2. Cover beets with cold wat^^r and rub off skins, trimiing as require)d; dic^ y>r slice. Note_: If using canned beets drain off liquid and dice 6r slice beeti: as &iffrf^. 3. Bring beet juice and spices (tied in cheese cloth) to boiling point. 4. Beit in vnell blended sugar, cornstarch and sal.t mixture and stir whl^^ tihickening. ; £. idd butter and Tl.gegar. ^. Pout thickened sauce over beets and reheat. arid Flannel Hash Oounter ^t Up $erye in square counter pane. Yield ftnd ^ze Sferving 125 seizings 5 1/2 to i oz, or 100 servings' 4 to 5 ozi Cpst per serving 80 lbs. 20 lbs. pv 3 l/£ No. 10 cans 1 lb. Potatoes, cooked 3eets (thoroughly drjO oookad Bacon fat 1. Chop beets and potatoes together in eleiStric chopper or in wooden chopping, bowl; season to taste. £. Place in baking pans, greased well with bacon fat; brown in oven at 400° F. Russian Beets counter Set XJp ■^ervs in square counter pans. Yield 125 servings 3 to 3 1/2 oa. and or Size 100 servings Serving 4 to 5 oz. Cost per serving -36- B-40A0 30 lb. A. P. Beets, fresh or or 4 1/2 No, 10 cans (29 lb. or 22 lbs. Beets drained weight) 1 lb. Butter 8 ozo Flour 2 qts. Beet juice 1 1/2 qts. Cream, 20$ 1 pt. Vinegar 8 oz Sugar J. j/2 oz. Salt 1, Thicken beet juice'with flour and butter roux. 2= i^dd cream, vinegar, sugar and salt, 3, Hrain beets, if using cannedj dice or slice and add to above sauce; heat tuoroughly. Note: . If using fresh beets vash thoroughly and steam until tender. Covet vdth cold water and rub off skins, trimming as required; dice or slice. Spiced Beets Yield ; 125 servings 3 oz, and or Counter Set Up ; Size Serving ; 100 servings 4 to 5 oz. Serve in square counter pans. Cost per serving ; 30 lbs. A. P. Beets, fresh or or 5 No, 10 cans (32 1/2 lbs., or Beets 25 lbs, drained weight) 2 qts. Vinegar 4 qts. Water or beet juice 1/2 oz. Salt 1 tsp. Pepper- 1 Tbsp. Cloves, Tvhole 2 tsp. Cinnamon 2 lbs. Sugary brown 1 lb. Sugar, granulated 1 lb. Butter 1, Cook beets in rapidly boiling salted water or steam until tender. Jrain off juices and strain. 2, Cover beets vrith cold water and rub off skins. 3. Dice or slice. 4. Tie spices in cheesecloth bag and add to beet juice with sugar and vinegar;, boil for 10 minutes, 5. Pour boiling liquid over beets and allow to heat through. 6, Add butter. Note ; Reduce sugar if a more sour sauce is preferred. Variation ; Omit butter and pickle whole or quartered beets. Serve cold as a relish. -37- B*«4O40 Broocoli xiu Grat^n Counter Set Up .Serve in square counter pan? 4D to 50 lbs. A. p. or 25 lbs. S.P. or £5 lbs. 8 qt3. : 1/2 qts. (12 oz.) 8 oz. 8 oz. Tield 125 servings 3 to 3 1/2 oz. and or Slzb 100 servings Serving 4 to 4 1/2 oz. Cost per serving Broccoli, fresh or Broccoli, frosted Ghee se sau ce Bread crumbs Grated cheese Butter i. Prepare broccoli for cooking (see directions for buttered broccoji). £. Cut in 2 inch lengths separating hea-ls and stalks and cooking seperately. Note : The heads will require about half as long for cooking as the stalfcs. 3. Drain well; place in counter pan; cover with sauce. 4. Blend melted butter, crumbs, and grated cheese. Sprinkle this ever ^hfc top of creamed mixture and brown in moderately hot oven (375 f.) Koite_: ''Jheri adding sauce to broocoli care must be taken to keep the heady whole. Bittered or Creamed Broccoli Counter Set Up Serve in square counter pans. ■iO to 50 lbs. A.P, or 25 lbs. E.P. 25 lbs. 2 oz. 1 1/2 lbs. £r 6 to 8 qts. Yield 125 servings 2 1/2 or 3 1/2 oz. and or Size 100 servings Serving 3 l/2 to 4 l/2 oa. C oat per serving or Broccoli, fresh or Broccoli, froHtaT" Salt Butter or Cream sauce 1. Cook prepared or frosted broccoli in rapidly boiling salted water until stalks are tender. May be placed in flat perforated pan to cook in steam kettle or in case of fi'osted broccoli, it may be steamed, 2. Drain off liquid and pour butter or sauce over broccoli Just before serving. Note: Fr-ah broccoli should be soaked in salt water for at least one hour and eareiully looked over. Heavy leaves should be removed and stalks trimmBd and split. -38- Bi-4040 Broccoli, aollandai3c Counter Set Up Serve in square counter pans. 40 to 50 lbs. A.F. or 25 Ids. E.P or 25 lb>. 8 oz, 6 qts. Yield ana 125 servings 3 to 3 1/2 oz. or Size 100 servinga Serving 4 to 4 l/2 oz. Cost per serving Broccoli, fresh or Broccoli, frosted Salt Mock Hollandaise Sauce 1. See directions for preparing and cooking buttered broccoli, fe. Drain well and cover with sauce just before serving. Battered Cabbage pounter Set Up Shredded cabbage-square counter pan Wedges - Usually served in long counter pans Yiejld 125 servings 2 l/2 to 3 oz. 3hre4ded 4 to 4 1/2 oz. iJedgfes and or Size 100 sezhrings Serving 3 l/2 to. 4 oz. ShjCedded 4 1/2 to 5 oz. Wedges Cost per serving 33 lbs. A. P. approx. or 25 lbs. E.P. 1 lb. 4 oz. 2 oz. To garnish Cabbage Butter Salt Paprika or cj^opped parsley 1. Trim beads, remove core and crisp in cold Bait water if wilted or dry. 2. Cut in wddges and cook in rapidly boiling salted water until tender (8 to 10 minutes). Mav place wedges in flat pans, cover with hot water and steam until tender. 3. Drain, add melted butt<;!r, salt to taete and garnish with paprika or chopped parsley. Variations : 1. Shred crisp cabbage on electric siicer instead of cutting in wedges or chop coarsely with knife, ' 2.. Coi>k with ham bones or seJit pork, adding cabbage to stock 10 minutes before serving. -39- B-A040 Creamed C abba gee Counter Set Up Serve in square counter panSc 30 lbs= A. P. approxo^ or 22 lbs. E.P. 6 to S qtSo To garnish Yield 125 servings 3 1/2 oz» and or Size Serving 100 servings 4 to 5 oz„ Cost of serving Cabbage Cream sauce, mediuri Paprika or chopped parsley Ig Follow direct '.ras for coching bettered cabbage^ cutting wedges across 2 or 3 times to get s1112.ll pieces ^ or sirred , 2, Drain wcllo 3. Add cream sauce. Var iat ions : Cabba ge ji-^,h, gap -^ and substitute To: to cream sauce. Sx:r:,e 2 pounds '-^i' oiced bacon^ drain off fat of buti-f^. cream sauce * Add crisp bacon CaV.'bage au Gratin - Follow recipe for creamed cabbage . Reduce the cream sauce to 6 quarts and add four pounds of chopped cheese. Place cooked cabbage in t^.-eased baking pans, pour cheese sauce over it and top with buitersd bread cubej (,2 qai/ts of bread cubes and 8 ounces of butter) Bake in moderate oven and Size 100 servings Serving 3 oz. Cost per serving ; Cabbage, raw shredded Sugar Salt Flour Mustard, dry Milk, 'hot Water, hot Eggs, beaten Vinegar, hot 1. Combine the sugar, salt, flour, and mustard; stir dry ingredients into the milk and Tf®.ter which have been heated over hot water. Cook until mixture thickens. 2. Pour some of the hot mixture into the beaten eggs and combine; return to mixture in double boiler, 3. Add hot vinegar last. k. Place shredded cabbage in serving pans and pour some of the hot sauce over it, preparing each pan only as needed for the counter. Sauerkraut Counter Set Up Serve in square counter pans, 5 No, 10 cans (31 lbs. or 25 lbs. drained weight) 1 lb. Yield 125 servings 3 1/2 oz, and or Size 100 servings 4 to 5 oz. Serving Cost per serving Sauerkraut Butter 1. Heat sauerkraut in its own liquid or add boiling pork or beef stock. 2, Partially drain and add butter, Variation; Diced bologna or sliced frankfurters make a good addition. -41- 3-4040 Chinese Gabba. ^e with TojAafoes Yield 125 servings 3 1/4-3 1/2 oz, md or Gounter Set Up Size 100 servings Set up in aluminum baking Serving 4 to 5 oz. pans. Cost per serving 30 lb. x^..P. Chinese cabbage 4 qts. Tomatoes i fbsp. Salt 1/2 tsp. Pepper 3 Tosp. Sugar 2 1/2 oz. Butte::- 1. Out cabbage in thre ..--fourtli' s inch blices and piacu in flat pans; steam 5 to 6 minutes. •- S. Heat tomatoes with soasoningR., Z, Pour two cups of tomato mixture Dv;-r slices just before serving. Belgian Rod Csbbage Yield 125 servings 3 oz, and or Count >-:r Set Up Size 100 servings Sw37ve in square counter pans. Serving 4 to 5 oz. Cost tier serving t,5 lb. AiP. or 18 lb. E.P. Red cabbage 13 oz. Butter 1 1/2 oz. Salt 4 ftz« Flour 8 Qi. Sugar 1 q*^. /inegar, diluted - 12 Lb. .-i.F- (9 lb. E.P.) fpples, quartered 1. Shred cabbage and cook until tender in boiling salted wattir; irain ani add vinegar and buttor. 8. Cook apples until mushy', add sugar and flour. 3.. Combine apple and cabbage mixtures a short tire before pc-irj-ing. Hota: May add 3/4 cup finely chopped onicin. -42- &-4040 Carrots a la King Counter Set Up Serve in square counter pans. b i:o. 10 cans (32 l/2 lbs. or 23 1/2 lbs. drained weight} ojr 30 lbs. A.F- Z 'bis. 1 7-oz. can 1 1/2 lbs. A.F. or 3 No. 1. cans 2 oz« E.P. 6 oz. 1 lb. E.P. Yield 125 , servings 3 1/2 to 3 3/4 oz. and or Size 100 servings Serving 4 l/2 to 5 oz. Cost per serving Carrots or Carrots, fresh Cream sauce, medium Pimentos Mushrooms, fresh or Mushrooms Onion, grated Butter Green peppers, diced 1. Peal and dico or slice carrots. 2. Cook in rapidly boiling salted water or steam until tender. 3. Llake medium cream sauce and add chopped pimentDsand uncooked diced green peppers. 4. Saute fresh or canned mushrooms and onion in butter; add to cream sauqie. 5. Drain cjirrots and cover with sauce, adding seasoning to taste. Variations : Peas, cauliflower, corn, green beans or -celery may be sub- stituted for 'd part of the carrots, \. Belgian Carrots Counter Set Up Serve in square counter pans. 30 lbs. rt.P. or approx. 24 lbs £.P. 8 oz. 3 oz. 1 tsp. 12 oz. 1/2 c. Yield 125 servings 3 oz, and or Size 100 servings SerT^ng 4 to 5 oz. Cost per serving Carrot s Sugar Salt Pepper Bu^terijji melted Pdrsleit, chopped 1. Peel and slicj carrots. , g. Cook in rapidly boiling water or steam until tender. -45" B-4040 3. Add Add reasonings, melted butter and let stand in warmer to season theough "^fcfors sorting. 4, Sprinkle with parsley. Bro^j^ned Carrotg Counter Set Up Serve in aluninuiTi baking p. 40 lbs. A.P. or 5 No. 10 cans (39 lbs. or 28 Ibso drained weight) 2 lbs. 5 oz. 1 1/2 oz. 1 c. Yield and 125 servings 3 to 3 1/2 oz. or Size 100 servings Serving 4 to 4 l/2 oz . Cost per serving Carrots,, fresh or Carrots, whole or quarters Butter Sugar , brown Salt Water 1. Peel and wash fresh carrots,. 2. Cut in halves or quarters dependijig on the size., 3. Steam until just tender. 4. Place cooked carrots in shallow baking pans, 5. Combine and heat melted bitter, sugar, salt anS water; pour ov-jr the carrots. , 6. Brown in the oven at about 400*^ F, Buttered or Creamed Carrots- Counter Set Ur Serve in square counter pans. 30 lbs. A. p. 5 No. 10 cans (3S lbs, 8 oz. qt 23 lbs. 7 oz. drained weight) 3 oz. 1 tsp. 3 oz. 1 lb. or 6 to 8 qts. Yield 125 servings 3 to 3 1/2 oz, and or Size 100 servings Serving 4 to 5 oz. Cost per serving Carrots, diced or sliced or Carrots Salt (reduce if using canned carrots) Pepper Sugar Butter or Cream sauce, medium-thin -A4- B-4040 1. Peel and dice or slice carrot s* 2. Steam raw carrots or heat canned carrots. 3. Drain and season, l\. Add melted butter or cream sauce. Variations ; Buttered Carrots. Minted Cost per sei-ving Follow recipe for buttered carrots. Sprinkle vdth chopped fresh mint just before serving, A few sprigs of mint may be cooked with the carrots to give additional flavor. Buttered or Creamed Carrots and Peas Cost per serving Follow recipe for buttered or creamed carrots. Reduce carrots to 16 lbs. A. P. or 2 1/2 No. 2 cans, and add 10 lbs. of frosted peas or 2 No. 10 cans. Cook peas and carrots separately; drain, combine, season and add butter or sauce, Bpchamel Carrots Cost per serving Follow recipe for creamed carrots. Substitute bechamel sauce for cream sauce; add 1 lb, E.P. diced green peppers and let simmer together over hot water or hold in warmer for 15 minutes before serving. Buttered or Creamed Carrots with Celery Cost per serving Follow recipe for buttered or creamed carrots. Reduce carrots to 20 Iba. A. P. or 3 No, 10 cans. Add 8 lbs; E.P. celery rings. Cook carrots and celery separately; drain, combine, season and add butter or sauce. Buttered Carrots with Spinach Yield 125 servings 3 to 3 l/2 oz. and or Counter Set Up Size 100 servings Serving 4 to 5 oz. Serve in square counter pans. Cost per serving 22 lbs. A, P. Carrots, fresh or or 3 1/2 Mo, 10 cans (23 lbs. 4 oz, or Carrots 16 1/2 lbs, drained weight) 25 lbs. A. P. Spinach, fresh or or 3 No. 10 cans (11 lbs, 10 oz, drained Spinach weight) 6 oz. Salt ■ 1 lb, 8 oz. Butter, melted or , or ' 5 1/2 qts. Cream sauce, medium -45- ■S-iCMrO 1. Peel and wash carrots and slice or dice. 2. Remove roots, wilted leaves &nd coarse stems from spinach. Wash first ijl' slightly 7Jarm water, then in cold water until free from all grit. 3. Cook carrots until tender in boiling water to which 3 oz. of salt has been added, or steam; drain wello 4. Cook spinach in small amount of boiling salted (3 oz.) water Intil just tender. 5. Drain spinach thoroughly; chop a little to seperate leaves, S. Combine carrots and spinach carefully to avoid breaking carrots. 7. Add hot melted butter or hot creaia sauce. Serve immediately. ylaz3d Carrots Counter ^et Up Bake and serve in the aluminum baking pans. 40 lbs. ^.P. or 6 No, 10 cans (39 lbs. or 28 lbs. drained weight) 12 oz. 3 lbs. 8 oz. 1 qt. 1 oz. Yiel d 125 servings 3 1/2 oz, arid or Size 100 servings Serving 4 to 4 l/2 oz. Cost per s erving Carrots, fresh or Carrots, halves or quarters Bitter Sugar, brown Water Salt 1. Peel carrots and wash. 2. Cut in halves or quarters depending on the size, 3. Steam until just -jndero 4t Arrange cooked carrots in shallov, baking pans, 5, Mix sugar, salt, butter and water and heat to the boiling point. 6, Pour hot syrup over the carrots. 7, Bake approximately 20 minutes at 400 F, , basting frequently with the syrup to obtain a better glaze. Carrot Loaf Counter Set Up Cut in squares and serve in long counter pans -with sauce poured over each serving. T'xeld 125 servings 3 l/2 to 4 oz, and or Size 100 servings Serving 4 1/2 to 5 oz. Cost per serving -46- 6 No. 10 cans, (39 lbs. or 28 lbs. cr drained wei^t) 45 lbs. A. P. 8 oz, 3 oz. (1 c. ) 2 lbs. (2 qts.) 3 1/2 oz. 2 Tbsp. 5 1/2 c. 2 3/4 lbs. (5 1/2 c.) 8 oz. Carrots or Carrots, fresh Butter Parsley , chopped Broad ciximbs. Salt Nutmeg €50 an <:-r.uce, heavy Egg yolks Butter, melted "y. Peel, cook and chop carrots. Z. Add melted butter, seasonings, crumbs, slightly beatun egg yolks ^nd cream sauce. 3, Spread mixture about 2 inches doep in well greased baking pans, blrush surface with molted butter and bake in a moderate oven (350°?.) for 1 hour. 4. Cut in 2 1/2 inch squares and serve with cream pea sauce. Lyonnaise Carrots Counter Set Up Serve in square counter pans. 40 lbs. A.P. or 5 No. 10 cans (32 l/2 lbs. or 23 l/2 Ihs. drained weight) 12 oz. E.iP. 1 lb. 8 oz. 3 oz. 3/4 tsp. 12 oz. I 1/2 c. Yield 125 sertrings 3 oz. and or Size 100 servings Serving 4 to 4 l/2 oz. Cost per serving Carrots, fresh or Cgirrots Onions, chopped Butter Salt Popper Sugar Parsley, choi?ped 1. Peel and wash carrots; slice or dice. 2. Cook until tender in boiling salted water or in steamer; drain. 3. Saute onions-until slightly brown in l/2 lb. of butter. 4«- Turn carrots out in seirving dish -or shallow pein, 5, Combine sauted onions, remainder of melted butter, sugar, parsley and pepper. Pour this mixture over the carrots, stirring gently to avoid breaking. Variation : Minted Carrots - Omit the onions and add chopped fresh Mint leaves in place of the parsley. -47- B- Buttered or Croamed Cauliflower Yield and 125 servings 3 1/4 to 3 1/2 oz. or Counter Set Uf Serve in square counter pans. Size Serving 100 servings 4 to 5 oz. Cost per serving 60 lbs. A. P. approx. or 25 lbs. E.P- 1 lb. 4 oz. 2 lbs. Cauliflower Butter Bread crumbs (if desirwd) or 5 to 8 quarts To garnish Cream sauce, medium-thin Paprika 1. Break up heads and cook in rapidly boiling salted water in steam Jacketed kettle. Z. Drain well; add melted butter, buttered crumbs and paprika or cream sauce. Variations : Puas, grocn beans, carrots, corn, tomatoes, colery, spinach or mushrooms may be combined with cauliflower satisfactorily. Sauces which may be used are; creamj cheese, Spanish, tomato, mock Hollandaise or bechamel. Cauliflower au Gratin 6 qts. 4 lbs. 2 qts. 8 oz. Cream sauce, medium-thin Cheese, chopped Bread , cubed Butter 1. Follow fecipe for buttered ox creamed cauliflower £. Blend cheese ith cream sauce. Blend bread cubes and molted butter. 3, Place cooked cauliflower in greased baking pans, cover v;ith sauce and top with buttered bread cm>es, 4. Bake in a moderate oven (350° Y,) for 30 min. Cauliflower Hollandaise I. Make 6 qts. mock Hollandaise sauce. Serve as a garnish on well drained cauliflower. -48- B-4040 Cauli 'lower . Polonnaise Counter get Up Serve in square counter pans. 60 Iba, XI. p. approx. or 25 lbs. K.P. 2 qts, 1 lb. 8 oz. 1 c. 1/4 c. 1 Tbsp. 1 lb. (5 c.) Yield and Size Serving 125 3ervings 3 1/4 to 3 1/2 oz. or 100 servings 4 to 5 oz. Cost per serving Cauliflower Bread crumbs Butter Parsley, chopped Salt Paprika Cheese, grated 1. Break up heads and cook in rapidly boiling salted water in the steam- jacketed kettle. (One-half cup of lenon juice added to 2 gal. boiling water helps to bleach the cauliflower while cooking. Drain.) S. Saute crumbs in butter, add parsley, salt and paprika. 3, Sprinkle the crumbs and cheese over the cauliflower in the serving pans. Celery a la King Counter Set Up Serve in square counter pans Yield and Size Serving 125 servings 3 1/2 oz. or 100 servings 4 to 4 l/S oz Cost per serving 50 lbs, ^. P. (approx. 2 l/2 doz. stalks) Celery or 20 lbs. E.P- 7 1/2 qts. Cream sauce, medium 1 lb. 8 oz. Mushrooms, fresh sliced 'or ' °r 4 1/2 No. 1 cans Mushrooms 5 Tbsp. Onions, minced 12 oz. Butter E 7-oz. cans Pimentos, diced 1 1/4 oz. (3 Tbsp.) Salt 1, Wash and cut the celery into one-inch pieces; cook in salted water or stc^ar". until tender. Drain S, Saute irnashrooms and onions in butter. 3. Wake cream sauce and add mushrooms, pimentos, green pepper and celeiy . -49- B-4040 Braised Celery Count sr Set Up Serve in square counter pans. Yield and 125 servings 2 3/4 oz. to 3 oz. or Size 100 servings Serving 3 I/2 to 4 I/2 oz. Cost per serving 30 lbs. k. 2 1/2 ,-ralG 12 oz. 12 oz. 3 oz. (1 c.) Seasonings to taste approx. or £2 lbs. Celery Beef or veal stock Flour Butter Parsley, chopped 1. Cut celery in 1 inch rinp,3 and cook in rapidly boiling, seasoned stock. 2. Melt butter, blend with flour and a part of the stock from celery, then stir into celery mixture and continue stirring xi'hile thickening, 3. ---idd additional seasonings to taste and chopped parsley. Braised Celery with Mushrooms Counter Sot Up Serve in square counter pans, 18 lbs. E.P. 2 gals. 2 lbs. .ri.P. or 5 No. 1 cans 4 oz. E.P. 1 lb. E.P. 1 7-cz. can 8 oz. Yield 125 servings 2 3/4 to 3 02. and or Size 100 servings Serving 3 l/2 to 4 l/2 01 Cost per serving Celery Stock, beef, veal, or chicken Mushrooms or Mushrooms Onions, chopped Green peppers, chopped Pimentos, chopped Butter 1. Prepare as for braised celery. 2. Caute additional ingredients in butter and add to celery and stock mixture. -50- j-iOiO Croamed Colegy Counter Set Up Serve in square counter pons. yield 125 serrings 3 1/2 oz. -and ot Slzo 100 aenrings Serrlng 4 to 4 1/8 oz. Cist per serving 30 lbs. H.P. (approx. 2 to 2 l/2 doz. stalks) or 22 lbs. E.P. 3 oz, 2 gals. To garnish Calery Salt Cream sauce, modium-thin Paprika or chopped parsley 1. Trim and cut celery in uniform pieces, about 1 inch in length. 2. Wash thoroughly . 3. Cook in rapidly boiling salted water until tender but still retaining little of the original crispness. 4. Drain well and add cream sauce . 5. Qlarnish with paprika or chopped parsley. Variation ; Add to the cream sauce 1 l/4 pounds of chopped green peppefs or 1 7-oz, can of chopped pimento. Orf.^amed Celery and Mushrooms Counter Set Up Serve in square counter pans, Yield 125 servings 3 1/2 oz. and or Size 100 servings Serving 4 to 4 l/2 02. Cost per serving 28 lbs. .-S..P. or 22 lbs. E.P. 4 lbs. 8 oz. A. P. 4 oz. 2 gals. Celery tlushrooms, froeh Butter Cream sauce, nodluia 1. Trim and wash celery; cut crossviilsi in I/2 inch rings, 2, Steam or cook celery in boiling salted water u4til Just tender. 3, V/ash mushrooms; peel if necessary and slice. Saute slowly in butter until tender and a light golden brovm. 4. Combine celery and mushrooms vdth hot cream sauce. Goason to tastf. . -51- B-4040 Boiled Fresh CQrn^ti"Cot) Counter Set Up Ser"7e in deep square counter pans Twith pan about one-fourth full of hot milk. Tie Id One ear per serving and Size Serving Approximately 7 oz. Cost per serving 100 3 ozo Ears, corn, medium Salt 1. Husk the corn and cook in rapidly boiling, salted water or steam for 6 to 8 minutes. Serve very hot.. Ifcte: Addition of a samll quantity of sugar and the substitution of l/3 milk for an equal volume of water ;d.ll improve t e flavor if the com is over mature . Buttered Corn Counter Set Up Serve in square counter pans* 4 1/2 No. 10 cans (29 lbs.) or 20 lbs. 1 lb. 4 oz. 2 oz. I tsp. Yield 125 seinrings 2 1/2 to 2 3/4 oz. and or Size 100 servings Serving 3 to 3 l/2 oz , Cost per serving Corn, whole kernel or Corn, frosted Butter Sugar Salt Pepper 1. Heat canned corn over l?.ot water with butter and seasonin gs or cook frosted corn in boiling salted water or in steamer; add seasonings. Note : Cream style corn piay be substituted for whole kernel corn. yajTiation ; Corn O'Brien Yield Couhtcr Set Up Serve in square counter pans. 125 servings 2 1/2 to 2 3/4 oz. and or Size 100 servings Serving 3 to 3 1/2 oz. Cost per serving B-40U0 -52- 1. Follow directions for buttered corn. •. . ; ■ 2. Add 2 7-oz. cans pimentos, diced, and 1 qt. green peppers, chopped. Corn a la Southern Counter Set Up Bake in aluminum pans. 5 No. 10 cans (3I+ lbs.) 15 (1 lb. 8 oz. E.P.) 1 lb. h oz. 3 lb. 12 oz. E.P. 5 qts. 1 1/2 oz. 3 1/2 oz. 1/2 tsp. 1. Combine corn with slightly beaten eggs, melted butter, shredded green pepper and seasonings. 2. Blend dried milk with part of warm water to make a paste and add remaining water. 3. Combine milk mixture with corn and pour into greased baking pans. I k. Bake in a slow oven (300°F.) until firm in .pans of water. Yield 125 servings 3 1/2 oz. and or Size 100 servings Serving U to U 1/2 oz. Cost per serving Corn, cream style Eggs Butter Green peppers, finely chopped Milk Salt Sugar Pepper Creamed Corn Counter Set Up Serve in square counter pans. 1+ No. 10 cans (26 lbs. or 20 l/2 lbs, drained weight) 20 lbs. Yield 125 servings 31/2 oz. and or Size 100 servings Serving 4 to 5 oz. Cost per serving Corn, whole kernel or Corn, frosted 6 qts. Cream sauce, medium- thin B-i^OUO •53- 1, Drain canned corn and use pa;rt of liquid for making cream sauce. 2. Heat corn in seasoned cream sauce. or 1. Cook frosted corn in rapidly "boiling water or steam; drain and add cream sauce. -'-"*■'" • ■ Variation ; ■,.., Corn in Cream - Substitute, 6 qts. hot coffee cream for the cream sauce in the above recipe. Add seasonings to taste. Bscalloped Corn k Yio. 10 cans (27 lbs.) 3 lU 1/2 oz. cans ( 1 l/k qts.) 1 G. 8. oz. 6 oz. 1 l/k oz. (3 Tbsp.) 3 1/2 oz. 1 tep. 1 1/2 lbs. 8 oz. Yield and 125 servings 3 l/2 to k oz. or Size 100 servings Serving U to 5 oz« Cost per serving Corn, cream style Milk, evaporated Water Butter Flo\ir Salt Sugar Peppers Crackers, broken Butter 1. Heat corn, evaporated milk and water over hot water. 2. Make a roux of the flour and 8 oz. of butter; add to corn mixture and cook unitl it thickens. 3. Fold in 1 lb. broken crackers; pour into greased baking pans. h. Top with 1/2 lb. of crackers blended with melted butter. Bake in a slow oven (300°F. ) ,,,in. pans- of hot water until set and top is browned. ■7,-( Corn Fritters Counter Set Up ..^;.;.'^p Serve in either square or long counter pans. Yield and Size Serving 125 servings using No. 30 dipper or 100 servings using Wo. 2i+ dipper Cost per serving -54- B-4040 5 to 5 1/2- lbs. 12 oz. 5 oz. 1 oz, 22 (2 1/4 lbs.) 2 1/2 to 3 qts. 1 lb. 8 oz, 1 No« 10 can (5 lbs. drained weight) Ficiur B&Kiftg powdei' Salt Eggs Milk Fat • Com. whole kernel 1. Sift dry ingredients. 2. Beat eggs and combine with milk. 3. Combine wet and dry ingredients; do not overmix, 4. Stir in melted fat and corn. 5. Use a No, 30 or Mo, 24 ice cream dipper to dip batter. 6. Fry in de«p fat at 340° to 350° F. 7. Drain on absorbent paper and serve hot with syrup, Note ; 5 lbs, of fresh com, or frosted com, may be used in place of cann^ed corn. Com Pilaff Counter Set Up H lbs, 4 oz. X lb. 2 oz. 3 1/2 qts. I 1/4 oz. (3 Tbsp.) 9 oe. E.P. 5 1/2 No. IQ cans (23 lbs. or 18 lbs. drained weight) 12 ofc. Yield 125 servings and or Sige 100 servings Serving 4 to 4 1/2 oz. Cost per serving Rice Butter Water Salt Onions Corn, whole kernel Pimentos, chopped 3 1/2 oz. 1. Wash rice thoroughly and brown in half of the butter in a moderately hot oten (375° F.). 2. Add salt, water and small whole onions, and cook until rice is tender; remove onions .^ 3. Heat corn and combine with rice and remaining butter. -55- 3-^1040 ^orn Pudding ppuater Set Up l^rve in aluminum baMng pans. 4 Ifo. 10 cans (27 lbs.) 4 oz, 3 oz. 8 14 1/2 oz. cans (3 l/2 qts.) 2 qts, 3 doz. (3 lb. 8 oz.) or 18 oz, and 3 lbs. e 02. 2 X/4 qts. (1 1/4 lbs.) Tield 125 servings S 1/2 to 2 3/4 o?;, and or * Size 100 servings Serving 4 to 5 6z. gost per serving Corn, cream etylo Sugar Salt Evaporated milk V/ater Eggs Dried egg povfder and Water Bread, chopped 1. Reconstitute tbe eggs, if egg powder is uced, by sprinkling the dried eggs on the surface of a part of the v;ater and beating vidth a vri.rd Vifcip until smooth; add remainder of the water, S. Heat com over hot water with seasonings and diluted evaporated milk. 3. Beat eggs lightly and add to com with chopped breeid, 4. Eake in slow oven (SOO^F.) in pans of hot water until sot. Sauted Corn with Bacgn (Squaw) Counter Sat Up Serve in 6<\uax^ counter pans. Yield 125 servings 3 to 3 372 02. and or Size lOO- servings Serving 5 l/2 to 4 oz, Coa;^ nroorvtng -- 5 No, 10 oans (33 lbs. or 25 l/2 lbs. drained wei^t) 2 Ibfli, 1 7-oz. can 1 lb. 8 oz, E.p. To taste 1. Drain ccrn and aaute with bacon, 8. Add greea pepper and pimentos. 3. Seiason t(5 taste. Com, vjhole korpcl Bacon, chopped Pimentos, chopped (Jreon peppers, chopped Reason ings -56- B-4=040 Cjorn Souffle Counter Set Up Bake in aluminum baking pans. Yield 125 porvings 3 to 3 1/2 oz. and or Size 100 seiTings Serving 4 to 4 I/2 oz, Cost per serving 4 No. 10 can! 3 (27 lbs.) 3 14 1/2 oz. cans 1 c. 1 lb. I lb. 12 (1 lb. 3 1 oz.) I 1/4 oz. (3 Tbsp. .) I tep. B 1/2 oz. Corn, cream style Evaporated milk V'Jater Flour Butter Eggs Salt Pepper Sugar 1. Heat corn with evaporated milk and vjater over h&t water or in bain marie. 2. Melt butter, add flour and blend. Z. Stir butter-flour roux into hot corn and continue itirrir.g while thicken- ing. 4. Add slightly beaten egg yolks and seaonings. Beat egg whites until stiff but not dry and fold into corn mixture. 5. Bake in a slow o^em at 325 E. until firm, in pans of hot water* Variation: Add 2 pounds of chopped cheese to the corn mixture. Use topping of 2 qts. chopped bread and 5 oz. (3/4 c.) butter, or save out 8 oz. cheese to mix with crumbs and sprinkle over top. Bake as above . Sucectash Yield 125 sorvingg 3 1/2 oz. and or Counter Set Up Size 100 servings Serte in square counter pans. Serving 4 to 5 oz Cost per serving 3 No. 10 cans (20 lbs.) Com, cream style 4 1/2 lbs. Lima bsans, dridd or or 2 No, 10 cnn.H (13 lbs. or 9 l/2 lbs. Lima boans drained weight ) 2 oz. Sugar 2 1/2 oz. Salt 1 lb. Butter 1/4 c. Onion juice 1/2 tsp. Paprika -57- B-4040 1. Drain canned Una beans or cooked dried linaa and combine with com. 2. Heat over hot water. 3. Add seasonings and butter. Note : If dried limaa 'are used, wash and soak overnight, drain, cover with frssh boiling water and cook or steam until tender; salt near end of cooking period. Drain off excess liquid. Note : '/^ole kernel corn and fresh liraa beans inay be usod. bdcal loped Eggplant and Cheese Counter Set Up ^ Behve in square counter pans or aljVuninum baking pans. 35 lbs. or 8-i lbs. E.P. 4 oz. 2 lbs. b oz. (4 1/2 qts.) 12 oz, 1 lb, E.P. 3 oz. (1 c. ) 4 oz. 5 qts. or 1 lb. 5 oz. and 4 3/4 qts. 6 oz. 1. Peel and cut eggplant in l/2 inch cubes. 2. Steam until tender and drain. 3. Brown bread ILGhtly in butter, 4. Saute onions ^'C-i parsley in butter and combino with thb browned bread. 5. Arrange alternate layers of eggplant, bread miiiture and seasonings in greased baking pans beginning and ending with the bread. 6. Pour heated milk over the top and sprinkle ^vith. grated cheese. 7. Bake in a moderate oven (350OF.) for one hour. Yield 125 servings 3 1/2 oz. and or Size 100 servings Serving 4 to 4 1/2 oz. Cost of st-r_vin£ Egg plant Salt Bread, i chopped Butter; melted Onions, chopped Parsley , chopped Butter, melted Milk or Dry milk solids and Water Oliofja-': , grated Escalloped Eggplant with Tomatoes Counter Set Up Serve in square counter pans or in aluminum baking pan. Xiold 125 servings 3 1/2 oz. and or Size 100 servings Serving 4 to 4 l/2 oz. Cost of serving -58-' B-4040 35 lb 2 oz. 2 No, a 1/2 1 oz. \ tap lbs 1-b. lb. 3, A.P. or 24r lbs. E.P. 10 cans o2. . E.P. (2 qts.) \ ^ Eggplant Bait Tonatoes Sugaj* Salt Pepper Onions, chopped Butter, melted Bread, chopped L. Peel and dice eggplant in l/2 inch cubes; steam until tender, drain \. Heat tomatoes with seasonings. 5. Saute chopped onions in butter; ndd bread and brown lightly top- ther» b. Combine all ingredient and bake in moderate oven (350°F.) about one- half hour. I^ied Eggplant Counter oot Up Sejfve in square counter pans. 35 lbs, A.P. or 04 lbs. E.P. 24 (2 lb. 8 oz.) 1 1/2 qts. 3 oz. 4 lbs. (2 3/4 qts.) 1 lb. Yield 125 servings 2 3/4 to 3 oz. and or Size 100 servings Serving 3 1/2 to 4 <^z. Cost per serving Eggplant [ 51ggs \ Milk Salt Bread crumbs Flour 1. Cut eggplant in l/2 inch slices and pare. 2. Beat eggs slightly and combine with water and half of the salii. 3. Add remainder of salt to the bread crumbs. 4. Dip eggplant in egg mixture, drain well using a colander and dip in sifted crtutibs. 5. Fry as needed in deep fat at 350°F. until golden brown and tender. 6. Drain on absorbent paper. Yariation. ; Baked Eggplant \, Prepare eggplant as In the above recipe; arrange breaded slices in groastsd haiking pans overlajjping the slices slightly. 8. Sprinkle with melted butter or bacon fat, 3. Bake in oven at 375'^ F. until just tender. Baste if necessary. Note; Eggplant may bo floured if desired before dipping in egg Mxture, -59- B-4O40 Buttered greeUg Counter Set Up Serve in square counter pans. ^leld 125 servings • 3 to 3 1/2 oz. tod or Size ICX) servings Serving 4 to 4 l/2 oz. Cost of serving 40 to 50 lbs. A. P. 1 lb. 8 oz. 2 ozo Qreens Beet greens t)andelion greena . phicory or-escarole r^e ^inach Swiss chard Butler Sail 1, Clean greens cutting off roots and removing tough parts of stems. 2, Wash very thoroughly in several waters. ,3. Cook in 15 pound lots in steam Jacketed ketifle with enough bc^iling salted water to keep the product cooking rapidly ond to preyent scorch- ing. it Drain, cut through product several times, >ut do not minc9. S. Add butter and extra seasoning if necessarj. Hote: Greens may be cut before cooking, but pieces should i)Q left fairly- large , Yariation : Add bacon fat instead of butter. itfilted greens 1. Clean and cut up greens. ?Jhole Onions Counter Bet Up oetve in squarw counter pang. Y^eld 125 servings 3 1/4 to 3 3/4 oz. and or S^ze 100 servings Serving 4 l/4 to -+ 3/4 oz. Obst per serving 40 lbs. A. p. 6 gals, 4 oz. 1 lb. 8 oz. qr 6 qts. O&ions V/ater, boiling S|alt Butter, melted or Orean sauce, medium 1, Peel onions and wash, 3. The onions may be left wholw if small, or quartered, or cut in sllccp to make onion rings. ?. Cook uncovered in the boiling salted waiter or sta(|^ until tender; drain. 4. Add melted butter or cream sauce. Note : May be garnished with l. dash of paprika or chopped parsley. -64- B-4040 buttered Sweet Onion lings Counter Set Up Serve in square counter pans. 40 lbs. ...P. 4 oz. 1 lb, 4 oz. To garnish Yield and 125 servings 3 to 3 1/2 or oz. oize Serving 100 servings 4 to !... 1/2 oz. Cost per serving ^1-anish Salt Butter Paprika onions 1. Peel and slice onions, then separate rings. 2. Cover with boiling salted water and cook until tender (12 to 15 minutes), 3. Drain, add Helted butter and paprika. French Fried Onions Counter Set Up Serve in square co\mter pans. 25 lbs. A. P. 2 qts. 1 I'i. S oz, 2 oz, 1 tsp. Yield 125 servings 1 1'2 to 2 oz. and or Size 100 servings Serving 2 l/'2 to 3 oz. Cost per serving S- anish onions Lilk Flour Salt Pepper 1. Peel and slice onion.: 1/4 inch tliick, th-sn sapar.to into rin,:s and dip in nilk, 2. Dr-.in ri igs well and dredge ^dth seasoned flour. 3. Fry at 350°F. until golden bro\m. L. Drain on broi/med paper. Variation ! . Onions hiay be dipped in a thin fritter batter .uid then fried in deep fat. Fried Onions Counter Set Up Serve in square counter pans. Yield 125 servings 3 to 3 1/2 oz. and or Size Serving 100 servings 4 to 4 1/2 oz. Cost ■■ -er serving -65- B-4040 45 lbs. .P. or 35 Ibr.. .... 3 oz. 3 1/2 to 4 lbs. Onions -alt Beef dri; pin^s 1. Peel lie' 3l'ce onions. 2. iielt beef dri] i ingo in ba-i-._, c-.n5 or sl-.illcts and adc" onions. 3. -yrinlcle onions with sail a.ic' frj- oyer direct heat or in c hot oven (425*^). until -jolden bro^m stirring rrecuently to prevent sticl:ing. Note: 00 not overload the pans or the onions vail not broim evenly." ''~^la:;ed Onions Counter oet Up Bake in an aluminum baking pan. 45 lbs. ...p. 3 Tbsp. (1 1/2 oz.) 3 lbs. 1 lb. 12 oz. 3 1/4 qts. Yiald 125 servi.ijs 3 1/4 to 3 3/4 oz. and or Size 100 servings Serving 4 1/4 tc 4 3/4 oz. Cost per serving Onions 3alt Sugar, brown Butter ■ 'ater 1. Feel and wash onions. 2. Cook in boilinf salted water (6 to 7 gallons) until partiall; tr/ader. (Approximately 15 to 20 inutes). 3. Arrange in shallov pans. 4. lake a thin syrup of sug£?r, salt, butter and water. 5. Pour syrup over onions and bake for about 30 ninutes in a modercite oven (400°F.). 6. Baste freouently to „l:e a better glaze and insure un::.j."orm tende ■.le.-s. ./.avory Onions Counter 3et Up ierve in square counter n^uis. 35 lbs. .P. 1 lb. 2 1/2 oz. (3 1/2 Tbs-,.) 1/2 Tsp. 2 1/2 r-ts. 12 0^.. Yisld and Size Servin;3; 100 servings. 3 1/2 to 3 >/'^ oz. Cost per sci-v., ng Onions Brown sug^T Salt i ^;-per Chili sauce Butter -66- B-4040 1, Ccok onions until baroly tender. 2, ..rrange in baking p:.n£. 3. Combine brovm sugcr, s-'.lt, ^-.cir-er, chili s^.uce and butter. 4. Pour over onions and bake at 350°F. until tender. Onions with Tomato Counter oet Up ^erve in scuare counter n ns. 35 lbs. ;«..F. 2 No. 10 cans (12 lb.. 12 oz.) 6 to 8 4 oz. 1 oz. (2 2/3 Tbsp.) 1 tsp. 2 1/2 oz. (1/3 c.) 6 to 8 3 oz. 1. Peel onions, v r-h and cook ri boilin^^ salted vater ov steam until just tender j drain, 2. Cook tomatoes viith baj'- leaves, sugar, salt, Trhole cloves, pepper, celery salt, and tapioca for 15 r.'inutes. .■:einove bay leaves and cloves. 3. lour over the onions and heat toF-ther over hot v ter or in shallow/ pans in oven. Note: Taaatoes may be stralied ii preferred. Yield 125 servings 3 1/2 to 3 3/4 and or oz. Size Serving 100 servings 4 1/2 to 4 3/4 oz. Cost per serving Onions Tomatoes Bay leaves .-ugcr Celery ;-'alt Pepper Lalt Cloves, vhole Tapioca Puttered or Cre;j.ied larsni^s Counter tSetr'Up lOerve in souare counter caiis. Yield and 3ize Serving 125 servings 3 to 3 1/2 oz. or 100 servings /; to 4 1/2 OZ. Cost 'rer serving ~67- B~4040 40 1\3. ...i-'- or ;->' lb:., .".i-- P.-^rimir'S 2 gals. Drawn butt -a- nauco or or 3 Rals. Cream sauce, raGdium-thin 1 1/2 oz. (1/2 c.) Parsley, chopped 1 tsp. Pepper 1, Pare parsriipa, split and quarter. 3. Stc'im or cook in boiling salted water until tender. 3. Drain; add ceasoned sauce and chopped parsley. Variations : Groaiaed Parsnips with Salt Pork S lbs. Salt pork, dicod I. Follow recipe for Buttered or CrGauiod Parsnips. Z, Saute salt pork until a golden brovm and crispj drain off fat. 3., Use drippings from salt pork as part of the fat for making cream sauc^. 4. Tidd sauted pork to cream sauce and pour over cooked parsnips. French Fried or Baked Parsnips Counter Set Up Serve in square counter pans or in aluminum baking pans. 10 Ibg. ...p. or 28 lbs. K.P. 24 (2 lbs, 8 QZ.) 1 1/2 0. 3 oz. 2 lbs. (1 1/2 qt.) 1. Pool parsnips, cut in half or quarter and boil or stuam until -iartiully tender. fi. Cool. 3, Mako a lipping mixture of slightly beaten eggs and milk. 4, Dip pqirsnlps in mixture, then in seasoned crumbs. (Drain whII before dipping; in orumbs. 5, Fry in deep fat at 385°F,, or arrange pieces in wellpgreased pans, brush with melted butter or boof drippings and bake in moderate oven. (SSO'^F. ) Yield 125 servings 3 oz. and or Size 100 servings Serving 3 1/2 to 4 oz. Cost per serving Parsnips Eggo Milk Salt Crumbs, ■ fine Baked peas Counter Set Up Set up in aluminum baking pans . ^ 1/2 lbs. or 4 No. 10 cans (39 lbs. 12 oz. or 27 lbs. 12 oz. drained weight) 1 lb. E.P. 6 oz, 1 1/2 No. 10 cans (9 lbs. 9 oz.) L oz. E. F- 3 oz. i oz. I4. to 6 oz, 2 lbs. (1 1/2 qts.) k oz. -68- Yield and Size Serving B-4040 125 servings 3 1/2 to 4 oz. or 100 servings 4 1/2 to 5 oz. Cost per serving Peas, frosted or Peas Grten pe^-j-ers, diced Brovyn sugar To.iiwitoes Onions, minced Pimientos, diced Salt Flour Bread crumbs Butter, melted 1. Cook frosted peas in boiling salted vnater until just tender; drain, saving ' 4 qts. liquid. or ■prain canned peas. 2. Add liquid from drained peas to tomatoes to make two gals, of mixture, heat Thicken with flour mixed with enough water to make a thin paste. 3. Blend peas and seasonings with the thickened mixture. 4. Pour in shallow baking pans and sprinkle with buttered crumbs. 5. Bake in oven at 375° F. for 20 to 30 minutes. Buttered or Creamed Peas Counter Set Up Serve in square counter pans Yield and Size Serving Cost Per serving 125 servings 2 1/2 to 3 oz. or 100 servings 3 1/2 to 4 oz. 5 No. 10 cans (33 lbs. 2 oz. or 23 lbs. Peas 2 oz. drained weight) or or 25 lbs. Peas frosted 3 oz. Salt 2 oz. Su^ar (if desired) 1 lb. 4 oz., or Butter, or 1 i/2 gala. Cream sauce, medium-thin -69- B-4040 8. Partially drain peas; heat in steaner in remaininp: liquid. If frosted peas are used, cook in rapidly boilinf; salted vratpr In steam jacketed kettle in 10 or 15 lb. lots. Cook as quicker" as possible amd drain, add melted butter and season to tqste. Note ; Use 4 l/2 No. 10 cans of peas or 22 l/2 lbs. of frosted peas for creamed peas. Buttered or Creamed Peas and Celery Counter Set Up Servo in square counter pans. 3 1/2 No. 10 cans (20 lbs. or 15 lbs. drained "weight) or 15 lbs. 2 oz. 11 lbs. iv.P. approx. or (8 l/2 lbs. S qts. 10 oz. 1 oz. (2 Tbsp.) Yield and Size Serving 125 servings 3-1/2 oz. or 100 servings 4 to 5 oz. Cost per serving Svjeet potatoes Sugar, brovm Vifater, hot Butter Salt 1. Scrub sweet potatoes and stean or cook in boiling s^Oted water; partially cool, skin and slice, or Pare raw potatoes and steam or cook in boiling, salted water; partially cool, slice and arrange slices in greased baking pans. S. Stake syrup of other ingredients and pour over sweet potatoes. -, Bake in moderate oven SSO^F. for 30 to 35 minutes. Swe-r^t Potato Croquettes Coi\nter Set Up ->it up in squaro counter pans. 2 1/4 gal .s. or 60 lbs. ... P. 1 lb. 8 < >z. 2 02. (4 ?bsp.) 3/i -^sp. S4 (2 lbs . 8 oz. E.P.) 3 oz. Slipping i-^ixturo 10 (1 lb. ) I 1/4 c. 2 1/4 to 2 1/2 qts. Yield 120 servings and Size Serving 2 No, 20 dippers Cost per serving Givoet potatoes, mashed Or Svjeot potatoes, fresh Butter Salt Popper Eggs Sugar Eggs Milk Crumbs or crushed corn flakes -74- B-4040 1. Wash and peel svjeet potatoes. Z. Steam potatoes until tender; then mash, add seasonings and slightly 'beaten eggs. 3. Chill in refrigerator. \ 4. Shape in cone, cylinder or nest-shape. 5. Dip in egg mixture and crumbs. 6. Fry in deep fat at 385°F. Drain. Note ; 1. These are nice served vdth jelly. S. If left-over mashed sweet potatoes are used, less seasoning v/ill fee necessary. E scalloped Apple and Sweet Potato Yield 125 servings 3 1/2 to 4 oz. and or Counter Set Up Size 100 servings Bake in aluminum baking pans. Serving 4 to 5 oz. Cost per serving 40 lbs. A. P. Sweet potato^ 3 oz. Salt 10 lbs. A. P. Hppies, tart 3 lbs. (2 1/4 qts.) Sugar, brown 8 02. Butter 1. Steam potatoes in skins until partially tender* 2. Peel and slice. 3. Arrange slices in greased baking pans with slices overlapping. 4. Core and slice apples and arrange a layer of apples on top of sweet pt/taioes^. 5. Sprinkle with brown sugar and dot with butter. 6. Bake in a moderate oven (350° F.) until apples are tender t*en pricked with a fork. Baste frequently. ^ote : 1. May dot the top of the pan with quartered marshmallows and bake. 2. If apples and potatoes are dry, haste with truiX juice. Variations: SUces or pieces of pineapple may be substituted for apples to ' make a desirable variation in which case the amount of sugar would be reduced to 1 l/2 pounds. -75- B-4O40 jFrench Fried Sweet Potatoes uo|Unter Set Up Serve in square counter pans. ii 1; s. A. P. or 38 lbs. E.P. Yiel4 and 125 seizings 3 oz. or Size Serving 100 servings 3 1/2 to 4 oz. Cost serving Sweet potatoes Fat for frying J., ■'^eel potatoes by hand; keep them under water to avoid disooloration, i&. Cut in strips and cover with water. 5. Drain; dry in towels before frying to absorb excess moisture, 4. Blanch in hot fat at 350°F. and until partially tender. Drain in colander. S^. V;hen ready to serve, complete frying at 385° I, and drain on brown paper. ' Sprinkle with salt. Serve immediately. Ma,3hed Sweet Potato Counter Set Up Serve ifa square counter pans. Yield 125 servings 3 1/2 to 4 oz. and or Size 100 servings Serving 5 oz. Cost per serving 45 lbs. A.P» ■ 6 to 8 lbs. (3 to 4 qts.) 3 to 4 oz, 8 oz. to 1 lb, 1 1/2 to 2 qts. Sweet potato Sugar (raey be omitted) Salt Butter Milk, hot 1. ^eel potatoes in machine or by hand if they have a tendency to darken quick- ly- E. Steam for approximately 40 minutes or until tender. 3. Mash in electric mixer; add seasonings, butter and hot nilk; beat well. Nete; 1, Potatoes niay be washed, steamed until tender then peeled; proceed a? in above recipe. 2. Mashed potatoes may be placed in baking pans, brushed vdth maple syrop or honey, or topped with marshmallows and baked in a moderate oven (350°F.) -76- B-4040 PotL-tcda au OrattS Counter Set U* Bake in aluminun "baking pans, Ti^-iia 125 servings 4 1/2 to 5 cz. oni^ or 3ize 100 servinga Serving 5 to 5 I/2 oz. Cogt por serving 50 lbs. A.P- approx. ur 36 Ibo. E.F 4 oz. $ qts. 1 lb. 8 cz. 4 oz. ; lb. \ Tbsp. Pojatoes Salt Crean sauce, medium Bread crumbs or cubes Buttfir Cheese, sharp xunerican Mustard, dry 1. Potatows may be washed, peeled, diced, and steamed or may bt. lefi; in tht. skins, washed, steamed, and thenpeeled and diced. 2. Make medium cream snuoe and add grated cheese. 3. Arrange a layer of cooked potatoes in buttered baking pans. Oovor with cream sauce and repeat layers. 4. Top with buttered bread crumbs. 5. flake in a moderately hot oven (375° F. ) for 10 to 20 minutofi depending on tomperature of potatoes when put in the oven. Variations: Curried Potatoes - same as above except that chees may he reduced to 12 ounces, and l/4 ounce of curry powder added to the seasoning of the cream sauce; omit crumbs. Bake^ Potatoes Counter "et Ut) Sorv-; in long counter pans. Tie Id 100 serrings and Size 6 tfl 8 oz Sonring Cost per serving 45 lbs, rt.P. approx, 100 large 1 lb. potatoes Beef drippings, melted 1. Select medium large potatoes of even shape and as free from spots us possibl.. 8, Sorub potatoes well and remove any undesirable spots. 3. Rub potatoes with beef drippings and place in shallovj baking pans. 4. Bake in a hot oven {450°F.) for 1 to 1^ hours or until they are tender. 5. Crack or pierce the skin as soon as potatoes are done to let out the stdara which otherwise will make the potatoes soggy. 6. i'>-oep in a warm oven. Not'3. ; If time and labor permits, it is desirable to cut a crosswise slit in the top of the potato, press potato open and garnish with butter and sprinkle with paprika. -77- B-4040 Potatoes Baked in Cream Counter Set Up 45 lbs. A, P. approx, or 32 lbs, E.P. 3 oz, S 1/2 qts, and 1 1/2 qts. or 8 14|-oz, cans and 3 c. 5 to 5 1/2 oz> Yield 125 servings 4 to 4 l/2 oz« and or Size Serving 100 servings Cost per serving Potatoes Salt Coffee cream and Milk or Evapor-iI-^-ed milk q.tA Water 1. Peel potatoes and vash; drain well. 2. Hash or chop raw po-.atoes in the electric food chopper, putting them directly into the"n-,iik, which has been heated. This prevents discoloration of th6 potatoes, or The potatoes nay be precooked in boiling saltsd water until partially tender (approximately 10 mr.Tites), Drain off water » ... 3. Add salt and creara^ bake in a slow oven (325^^ fJ in shallow baking pans until potatoes are,tender„ Serve immediately. Buttered Potatoes Counter Set Up Set up in deep square counter pans. 50 lbs. A. P. approx, or 36 lbs, E.P. 1 lb, 4 oz, 4 oz, 1/2 oz, or 1 oz. Yield 125 servings 4 1/2 to 5 oz, and or Size Serving 100 servings 5 to 5 1/2 oz. Cost per serving Potatoes Butter Salt Paprika or' Parsley, finely chopped -78- B-4040 1. Pool and wash potatoes. 3. Steam or cook in boiling salted watur until tender ( approximately 30 minutss in steam- jacketed kettle or 35 to 40 ninutes in a steaner). 3. Drain well. 4. Set up in serving pans and pour molted butter over then. 5. Garnish with dash of paprika or finely chopped parsley. Potato Cakes or Patties Yield 125 servings Count ^^r Set Up Serve in long counter pans. and Size 2 per serving . Serv ing (No. 20 dipper) Cost per serving 40 lbs. A. P. (5 gals.) 24 (1 Ibo 8 ozj 8 oz . U c . ) As needed 2 tsp. 1/2 tsp. Potatoes, mashed Egg yolks Flour Bacon fat Salt Pepper 1. Beat egg yolks and add to mashed potatoes. S. Use a No. 20 ice cream dipper and shape into patties or cakes. 5, Roll lightly in seasoned flour. ' 4. Fry in bacon fat in heavy iron skillet, browning on both sides, or use heavy pans and brown in oven. Cheese Potato Balls Counter Set Up Serve in squara counter pans. Yield ahd 125 servings \ Size 2 balls per serving Serving Cost per serving 24 lbs. E.P- {3 gals.) 3 lbs. 3 lbs. 6 02. ' Mashed potatoes Cheese cubes Cornflakes 1. Cut cheese in one-half inch cubes. 2^ Use a No. 16 ice cream dipper for shaping and place a cheese cube in the center of each. 3, Roll in crushed cornflakes. 4. Butter baking pans and bake the baUi at 350° F. until lightly browned. -79- "M040 Croamed Potatoes Counter Set Up Serve in deep square counter pans. 50 lbs, A. P. approx, or 36 lbs. E.P. Si gals. 2 oz. Yield 12^ servings i 1/2 to 5 oz,'. and Or Size 100 servings Serving B to 5 l/2 oz. Cpst per serving Potatoes Cream sauce, nediuni Salt 1. Potatoes may be peeled, washed and stfeamed or cooked in boiling salted water, or they may be cooked in their jackets until tender and then peeled. (This method preserves more minFrals and food value, but means a slightly longer preparation time.) 2. If potatoes are not too large, they may be cut in halves, quarters or diced. They should be well drained. 3. Pour medium cream sauce over the potatoes after placing them in serving pan or dish. 4. They may be garnished with a little melted butter or paprika or chopped pimentos. Esoalloped Potatoes Counter Set Up Bake In aluminum counter pans. Yield 125 servings 4 1/2 to 5 oz. and or i Size 100 servings Serving 5 to 5 l/2 oz. Cost per serving 4Q lbs. A.P. approz. or 30 Iba. E.P. 2 1/2 oz. Cream Sauqe 2 1/2 gala.' or 13~T4-|^oz. cans and 1 1/4 gals. Cir F\bs, 12 oz. and 2 1/2 gals. 1 lb, 12 oz. I lb. 1 1/2 oz. 1 tap. Potatoes Salt Milk or Evaporated milk and Vfater 03? \ milk solidjs Water, warm -80- B-4040 1. Make creairi sauce. 2. Slice potatoes and season vdth salt. 3. Arrange sliced potatoes in alternate layers with cream sauce, beginning and ending vrith sauce. Quickly cover potatoes with sauce to reduce discoloration, k. Bake in a moderately slow oven (325®F.) for two hours, or until potatoes are tender. Variation^ : Diced, cooked bacon or ham, green peppers, pimentos or chives may be added to the cream sauce. Grated cheese or buttered crumbs may be sprinkled over the top toward the end of the baking period. Francoria Potatoes Counter Set Up Ste up in deep square counter pans. 50 lbs. A. P. or 40 lbs. E.P. 2 lbs. Yield 125 servings 4 to 4 1/2 oz. and or Size 100 servings Serving 5 oz. Cost per serving Potatoes Butter Salt Pepper 1. Cut peeleci pota'oes in vedpr-s and steam until tender but not overdone. 2. Arrange in well-greased '.Jtlring pans, cool slightly, brush with butter, sprinkle with salt and pepper and brown in moderately hot oven (400^^.) Variation ; Potatoes Browned in the Skins - If potatoes are new and skins " tender, they need not be peeled but may be cooked whole, then cut in half, brushed with butter or bacon fat and browned. French Fried Potatoes Counter Set Up 40 lbs, A.P. approK. or 30 lbs. E.P. 3 oz. Yield 125 servings 2 1/2 to 3 oz and or Size 100 servings Serving; 4 to 4 1/2 oz. Cost per serving Potatoes Salt Fat for deep frying 1. Peel and wash potatoes; cut in long narrow strips. 2. Cover with ice water and let stand 1 to 1^ hours. 3. Drain; dry a small amount at a time in a towel. Fill fry baskets one-half full and fry at 365 F. until potatoes are tender but not brown (4 min.); drain. -a- B-4040 4. At serving tine fry the blanched potatoes at 385°F, (3 min.) until brovmj drain and sprinkle with salt. ' D6;^not prepare too r^any at a time and only as needed at the counter, ' ' '\, Note : 1. Potatoes raay be partially cooked by steaiiiinj; 5 minutes and then "broimed in deep fat at 3S5°F., drained on broi.Ti 'paper and sprinkled with salt, 2. Potatoes may be fried in deep fat at 365°F. until tender (6-8 min.) nd a golden browi, drained and sprinlded vdth salt. Hashed Browned Potatoes Counter Set Up Serve in square counter pans, Yield and Size Serving 125 servings 4 to 4 1/2 oz. or 100 servings 5 to 5 1/2 oz. Cost rer serving 30 lbs. S.P. 2 lbs. 3 oz. 2 top. Potatoes, cooked Beef drippins, nelted Salt Pepper 1. Chop cooked potatoes fine in electric food chopper or in a vooden chopping bowl, 2. Put potatoes in large deep baking or roasting pans and pour thci beef drippings over them; sprinlcle with salt and pep- er. 3. Brown in hot oven (450° to 500°F.) for 20 to 25 minutes. Turn potatoes over \dth pancake turner several times x-^hile they arc brov.ning. Variation ; Cottage Fried Potatoes — Slice cooked poto.toes in one-fourth inch slices and proceed as for hashed brov.-n i^otatoes. Onion may be added if desired. Potatoes Hongroise Counter Set Up Serve in deep square counter pans. Yield and 125 servings 4 1/2 to 5 oz. or Size Serving 100 servings 5 to 5 1/2 oz. Cost per serving -82- B-404a 40 lbs. A.P. approx. or 30 lbs. E.p. 1 lb. 8 oz. 1 lb. 1 lb. ? gals, or Ts" 14-| oz. cans and i 1/2 gals. 3~ibs. 6 oz. end i qt. 2 1/2 gals. 8 (12 oz.) 1 1/2 oz. (1/2 c.) 3 1/2 oz, 1 tsp. Poiato es Beef drippings Onions , chopped Butter Flour Silk 21, Evaporated milk and Po*ato v/ater 21. Dr/- milk solids ani Wa?er, warm anc Potato water Eggs Parsley, chopped Salt Pepper Cut pared potatoes in l/2-inch cubes) steam or cook in boiling walked water 5 minutes. Saute potatoes in beef drippings until slightly browned. ♦ Saute onions in butter and add flour to make a rouz. 4. Heat milk over hot water (reconstitute dry railk solids and water or evaporated milk and water); thicken milk with the roux, stirring as the mixture thickens. 5« Beat eggs slightly, add some of the cream sauce to them; return tc remaining cream sauce mixture and add seasonings. 6. Pour over hot potatoes and sprinkle with chopped parsley. tyonnaise Potatoes Cciunter Set Up Serve in square counter pans. Yield and Size Serving 125 servings 3 3/4 to 4 oz, or 100 servings 4 1/2 to 5 oz. Co^t per serving S5 lbs. E.P. or approx. 59 lbs. A.P. Poijatoes, cooked 1 lb. E.P. S Iba, 3 oz. 1 1/2 tsp. 4 ofc. (1 1/3 c.) Onions, minced Butter (g& bacon fat ^ Sait ■' Pepper .' Patsley, chopped 1. t>ut potatoes in 1/2 inch cubes. 2. Saute onions in fat, do not brovm, 3. Coltibine onions with potatoes in greased baking pans and heat in the oven (375^ F,) or on top of the range \intii lightly browned. -63- B-4040 iatihtfd IrOt . tOei£ Counter Set Up Serve in deep square pans Cost per serving 50 lbs. A.P. approx. or 35 lbs, E.P. Potatoes 5 g.ts. Milk 2S, , or V i4f-oz. cans Evaporated milk and and 2 1/4 qts. Water or or 1 U* 6 oz. Dry milk solids and and 4 3/4 qts. Water, warm ^ to 6 oz» \ Batter 4 02. Salt Tie Id 125 servings 4 1/2 oz. (No. 10 dipper) and or Size 100 servings Serving 5 to 5 1/2 oz, (Ho. 8 dipper) 1. * ?eel, ttin and waBh potatoes, S. Steam or cook in boiling salted water (4 gals,) for 20 to 30 minutes or un-til thoiroughly tender; drain immediately, S, Mash in electric mixer (speed No. 1) until potatoes are mealy and fine with no lumps appearing; add hot milk slowly and melted butter; continue mixing (speed ?fo. E and then No, ®) until potatoes are smooth and fluffy, 4v Pile in serving pans, top with melted butter (2 Tbsp. per pan) and a little paprika. Note_: If potatoes have to be held for any length of time, keep them warm in a very slow oven covering them with a damp cloth or brown papert Q'Brien Potatoes younter Set Up Servo in square counter pans. Yield 125 servings 3 3/4 to 4 oz. and or Size 100 servings Serving 5 to 5 '1/2 oz. Cost per serving 5Q Iba. A.P. appTOx. -ox 35 lbs. E.P. 3 oz. J 7-OZ. C';iU5 8 02. 1 lb. i jz. E.P. Potatoes Salt Pimentos, chopped fine Butter or bacon fat Green pepper, chopped fine 1. 2. 3. h. 5. - Qk - B-/+OiiO rcbl, wash potatoes and cut in 3A-inch cubes; drain well and dry in a towel, i'Vy in deep fat at 36^°i\ , or' cook in oven in shallow i^ans in adcdtion- al bacon fat or beef drippings at 350°F. to .37$°F., shaking potatoes in pan often to brown all sides and insure even cooking Drain potatoes on brown paper and sprLnkle with salt, baute chopped green pepper and pimento on butter or bacon fat, drain and add to potatoes in serving pans. Keep hot in oven until ready to serve. Pittsburgh Potatoes Counter ^et Up berve in deep square cans. Yield and Size Serving 125 servings h OS, or 100 servings k-k to 5 oz. ,90 Ids, ii,i', approx, \ oz. k 02, 3 gals. 3 7-ox, cans h c. 9 OE, lA c, 2 lbs. (1 1/2 qts.) or 65 lbs. EeP, Cost per serving Potatoes Salt Butter Cream sauce, medium Pimentos, chopped Green pepper chips Butter Onion Juice Bread crumbs 1, 2. 3. Peel potatoes, steam and dice, or steam potatoes in skins and peel ana dice afterwards, S^ute green pepper chips very slightly in 2 oz. of butter; add thd pepper chips, pimentos and onion juice to the cream sauce. Alternate layers of potatoes, seasonings, and cream sauce in deep counter pans ending with a layer of cream sauce. Sprinkle with buttered crumbs and bake at 375°F. until potatoes are hot throughout and crumbs are lightly browned. Potato Puff Cci-'|mter Set Up Serve in square counter pans. 125 servings h^ oz, or Yield and Size 100 servings Serving 5 to 5^ oz. Cost per serving -85- B-4040 cj 32 lbs. £.F. (.4 gals.) 10 oz. <1 1/4 8 oz. 1 qt. To taste 4 02. Potati^es, mashed Egg ya>lks Butter Hot milk Additional seasoning Butter, melted 1. Reheat left-over mashed potatoes or use those freshly mashed. Z. Beat egg yolks slightly and add vdth butter, milk and seasonings to taste. 3. Beat thoroughly in the electric mixer. 4. Fill greased baking pans, brush vdth melted butter and bake in a moderately hot men (375° F.). Note: 1. Chopped chives, diced pimento, or green pepper make a good addition, cheese may be sprinkled over the top of the potatoes before browning. 2. Whole eggs or egg vAiites may be used in place of egg yolks. Grated Hot Potato Salad Counter Set Up Serve in square -counter pans, 35 lbs. A. P. or approx. 25 lbs. E.P. 2 lbs. 6 oz. E.P. 8 oz. E.P. 5 lbs. E.P. 24 Sauce 1 1/4 qts. 1 1/4 qts. 8 oz. 10 oz. 3 oz. Yi61d and 125 servings 3 1/2 oz. or Size 100 servings Serving 4 to 4 1/2 oz. Cost per serving Potatoes Bacon, diced Onions, minced Green peppers, diced Celery, diced Eggs, hard cooked Water Vinegar Sugar Bacon fat Salt 1. 2. 3. 4. Cook potatoes in the skins; peel and dice. Saute diced bacon with onion; drain off fat. Combine potatoes vdth bacon, onion, green pepper, celery and eggs. Combine sauce ingredients and bring to the boiling point; pour over potato mixture. Keep salad hot and allow to stand for 15 minutes before serving in order to blend flavor of the ingredients. Serve >dth No. 12 ice cr«am dipper. -86- B-4040 Spanish Rice Counter Set Up Set up in deep square counter pans. 5 1/2 lbs. 2 lbs, U oz. 10 oz. 2 lbs. E.P. 2 lbs. E.P. 2 No. 10 Cans (12 lbs. 12 oz.) 1 2/3 Tbsp. (1/2 oz.) 4 oz. 3 oz. , 1 tsp, 2 to 2 1/2 gals. Yield 125 servings 4 to 4 1/2 oz. and or Size 100 servings Serving 5 to 6 oz. Cost per serving Rice Beef drippings or bacon fat Bacon, diced Onions, chopped Green peppers, diced Tomatoes Chili powder Salt Sugar Pepper Stock 1. Wash rice thoroughly and drain. Saute in oven until golden brown. 2. Saute green peppers and onion with bacon, add tomatoes and cook 10 min. 3. Pour above mixture over rice; add chili powder and other seasonings. 4. Add part of stock and cook until rice is tender, adding more stock if necessary as mixture thickens. Rice Steamed in Milk Counter Set Up Cook and serve in square counter pans. Yield 125 servings 3 oz. (use No. 12 dipper ) and or Size 100 servings Serving 4 oz. (Use No. 10 dipper) Cost per serving Rice Salt Milk Water Butter 10 lbs. 4 1/2 oz. 2 gals. 5 qts. 1 1/4 lbs. 1. Wash rice thoroughly and drain. 2. Place 1 2/3 lb. in square counter pans. 3. Add 1/4 qts. milk and 3/4 q.t. water to each pan. 4. Steam for 30 to 35 minutes. 5. When tender and ready to serve, garnish with melted butter and paprika. -C7- B-4040 Pdce vlth Chg_ese Counter Set Up 3al:e and serve in alLL.dnum baking pans. lbs. 4 gals. 3/4 c. (6 oz.) Pheese :^auce 1 3/4 cals. 12 oz. 12 OS. 3 TbGp. 3 to 4 lbs. 2 Tbsp. Yield and Size Serving Cost -ijer se rving rice ' "ater Salt liilk Flour Butter Paprika Cheese, chopped Salt 125 servings 4 oz. or 100 servings 5 oz. 1. Steam or cook the rice in boiling, salted water until tender; drain and rinse irith hot water. 2. Lake cream sauce j add cho'iped cheese, j-aprika and salt. 3. Combine cheese sauce with rice and pour into bakin- pans. 4. Bake in moderate oven (350°?.) until an even brown. ■ °^^ ' - part of the cheese may be reserved and srrinlcled over th.e top. Spa,^:hettl and TomatneR Counter Set Up Served in deep square pans. 7 lbs. o oz, ^ oz. (3/4 c.) 3 No. 10 cans (19 lbs. 3 oz.) 1 oz. 7 oz. 3 oz. 1 lb. 1. p. 2 02. 3 02. Yield 125 servings 3 1/2 to /,. oz. and or Size 100 servings Servin;q: 4 to 4 1/2 oz. Cost per serving Spa^'hetti Gait Tomatoes Salt Bacon fat Flour Onions, minced Sugar Butter - 88 - B-4040 1. hC'.uk spaghetti in tvo-inch l^njths. Cook in rapidl^' boiling salted water until tender; drain and rinse with hot water. 2. Heat tomatoes in bain marie or over direct heat. 3. Saute onions in butter and add to tomatoes. k. Make a roux of butter, bacon fat and flour and thicken tomato mixture. 5. Coiiibine spaghetti with sauce; add more seasoning if necessary. Buttered S^inaph > Ka.^& or Swiss Chard Yield 125 servings 3i to 3i- oz. and or Counter Set Up Siae 3*,rve in square counter pans Serving 100 servings 4 to 42 oz. Cost per serving i+0 lbs. A. P., approx. or 30 lbs. E.P. Spinach, fresh or or 2^ lb5. Spinach, frosted or or 30 lbs. A. p., or 25 lbs. E.P- Swiss chard, fresh or or 40 to 50 lbs. A.P. Kale 1^ lbs. Butter or bacon fat 2 02. Salt 1 tsp. Pepper 1, Citan well, cut and cook in rapidly boiling salted water until tender or steam; drain well and chop slightly. 2. Add additional seasonings and melted butter. Variations : Creamed Spinach, Kale, or Swiss Chard X. Prepare vegetable as in the above recipe omitting butter, substitute 6 qts, medium-thin white sauce. Hollandaise Spinach 1. Prepare spinach as in the above ^:-ecipe, omitting the butter. Prepare 2-3 qts. of Hollandaise sauce or 6 qts; of mock hollandaxse. bet up one counter pan at a time with the sauce ftr it may be served at tne couijter. -89- B-4040 Bc'.ked -.corn Cruash Counter Set Up Corve in long counter pans. 50 medium sized 1 lb. 1 lb. To taste Yield 100 servinr^s and 3ize Serving 1/2 scu^sh Cost rer serving .icorn scuash Butter Browi sugar Salt 1. ' ash souash and cut in half. 2. Steam for 25 to 30 minutes or boil for about 20 minutes. 3« Arro,nge halves in greased baking pans, brush with melted butter, sprinkle idth sugar and s.i.lt, and bake in a moderately hot oveUt {L,G0°?,) until tender, Note: If squash are not precookedj arrange halves in baking pans idth enough '-rater to cover the bottom of the pan. Sprinkle the sruash with salt, cover and bake until partially tender. Brush halves \r±th butter, sprinkle vlth sugar and continue baking uncovered. Variation : A filling 01 Sc^usage and soft bread crmibs with a slice of a; pie i-laced on top rakes a good variation. Bal:ed Hubbard Sruash Counter Set Up Set up in long counter pans. 55 lbs. ...r. 1 lb. 3 oz. To taste Yield and Size Serving 125 servings 6 02. or 100 servings 7 to 8 oz. Cost per serv ing Squash, Hubbard Butter Salt Pepper 1. Soften skin oi s-uash by placing in steaiaer or in steam jacketed kectle and boili -g for IQ minutes. 2. Cut squash in half, reove seeds and cut into servings. 3. Brush with elted butter and sprinlde --..'ith salt ^.nd pepper. 4. Bake in a moderate oven (350°F,) for 1 hour, or until tender, Hote; Sruash may be steaxaed or boiled until partially tender and fiiiished in the oven at 400^F. -90- B-4040 Mashed Hubbard Squash Yield 125 servings 3 1/4 t^ 3 1/2 oz. and or Counter Set Up Size 100 servings Serve in square counter pans. Serving 4 to 5 oz. Cost per serving 55 lbs. A. P. approx. or 35 lbs. E.P. Squash, Hubbard fresh or or 40 lbs. Squash, frosted 1 lb. Butter 3 to 5 oz. Salt 3 to 4 oz. Sugar 1 tsp. Pepper Method I 1. Soften skin of Hubbard squash by placing in a steam jacketed kettle or in steamer and cooking for 10 minutes. 2. Cut squash, remove seeds and peel. 3. Cook in boiling salted water or steam until soft. If using frosted squash, defrost in a moderate oven (350° F . ) . 4. Mash cooked equash on electric mixer adding seasonings and butter or blend seasonings vrith defrosted squash. 5. If mixture is quite wet, place in greased pans, brush with melted butter and bake in a moderate oven (350° F.) 1/2 to 1 hour. Method II 1. Break squash and soften skin as in method I and cut. 2. Remove seeds and steam in shell. 3. Remove coo'iod squash from shell, mash in electric mixer, add butter and seasonings . - \ /o 4. If product is exceptionally wet, bake in a moderate oven (350 a'.) f or _l/2 to 1 hour. Variation : Maryland 1 lb. 5 oz. (l ct,) Raisins 1. Proceed as for mashed squash. Add raisins with seasonings and bake in a moderate oven (350° F.) for 1/2 to 1 hour- -91- B-4040 Buttered. Summer Squash Counter Set Up Serce in square counter pans. 30 lbs. A. P., or 25 lbs. E.P. 1 1/4 lbs. 2 oz. 2 to 3 oz. 1 tsp. Yield 125 servings 3 oz. and or Size 100 servings Serving 3 l/2 to 4 oz. Cost per serving .Summer squash Butter Sugar Salt Pepper 1. Wash and trim squash; do not peel unless skin is hard and tough. 2. Slice or dice; steam br cook in boiling -salted water until ten der. 3. Add seasonings and butter. 4. Garnish with paprika. Note: 1 pound of sauted onions may be added if desired. Fried Summer Squash Counter Set Up Serve in square counter pans. 25 lbs. A. p. or 21 lbs. E.P. 20 (2 lbs) I 1/4 qts. 3 oz. 1 tsp. 3 lbs. (2 1/4 qts.t I lb. Yield 125 servings 3 oz. and or Size 100 servings Serving 4 oz. Cost per serving Summer squash Eggs Milk Salt Pepper Bread crumbs Flour 1. Use young tender squash and slice without paring. S. Dust squash with seasoned flour. a. Dip in slightly beaten egg and milk nixture; drain well and dip in sifted crumbs. 4, Fry in deep fat at 350*^ F, as needed until golden brown and tender. -92- B'^04Q -Stimm^ ft-p SntiaflKf Creg^fe Counter Set y-p Serre in square counter pans. B5 !bs. A. P. or 21 lbs. E.P. 4 Jfis. 12 oz. A. P. (4 lbs. E.P.) i Jo. 10 can (6 1/2 lbs.) ? cz. 2 oz. 1 tsp. I lb, 4 oz. ?ield end 125 servings 3 1/2 oz. 0? Size Serving 100 servings 4 to 4 1/2 oz. Cost per serving Summer squash Onions, sliced Tomatoes Sugar Salt Peppor Butter I. Prepare squash as for buttered summer squash and steam imtil tender; drain ivell, K. Steam onions until tander. V. Combine all ingredients and simmer for 15 minutes. BeJcQd Stuffed Tom atoes ', equate r Set Up Servo in long counter pans, Yield 100 servings and Size Serving 1 tomato Cost per serving 100 or approx. 35 lbs. A. P. ?illing : 1 lb. E.P- 8 oz. E.P. 1 1/2 oz. (1/2 c.) 1 lb. 8 qts. (4 lbs.) S lbs. or 2 lbs. 1 1/2 oz. 1 tsp. £ qts. Tomatoes, medium large G-reen peppers, chopped Onions, chopped Parsley, chopped Butter Bread, chopped Bacon, chopped or •, Seta, minced Salt Pepper I'omato pulp lo Wash tomatoes, remove piece from top and scoop out center; save pulp. 2. Saute green pepper, onions and parsley vjith bacon. 3. Combine above mixture with broad, seasonings and tomato pulp, 4. Pill tomatoes with bread mixture and bake in a moderate oven (350 E. ) until tender but not soft. -95- Tield 125 serving$j;^ 3 1/2 to; 4 oz. and or Size 100 servings Serving 4 1/2 to 5 oz. Cost per serving Tontatoes Sugar Salt Pepper Tapioca Onion, minced Bread, chopped Butter B-4/hen fish is firm and flaky, remove from broiler. 5. Place in coimter pans, baste again with lemon butter, and garnish with parsley. Serve immediately. After fish has been broiled \mtil almost done (8-10 min.) spread siorface with even layer of souffle sauce, sprinkle with paprika, and return to broiler until brown. Serve immediate] Souffle sauce 3 qt. 3 cups Tartar sauce Egg whites Beat egg whites vintil stiff but not dry. Fold into tartar sauce. -It- FRENCH FRI5D FISH Quantity 30 lb. k lb. l/k cup 1 Tbsp. 3 cups 2 cups 2 cups 5 lb. or Item Fish, fillets or pan dressed small fish Flour Salt Pepper Egg whites Egg yolks Water Bread crumbs Cornmeal Yield: 100 servings Size of serving: 5 oz. Method 1. Eoll fish in seasoned flour. 2. Dip in egg mixture and drain in collander. 3. Roll in bread crvmibs. k. Fry in deep fat at 360°F. imtil golden brown and tender. Fish should be flaky yet moist. Thin fish will cook in 3-5 minutes. 5. Drain well and serve immediately. Variations ; OVEN- FRIED FISH After breading fish, place 1 layer deep on well-greased baking sheets. Sprinkle liberally with melted fat. Garnish with paprika. Bake at 500 F. for approximately 10 minutes or ixntil fish is firm and flaky. PM-FRIED FISH Bread as for French- fried fish. Heat X/k inch shortening in heavy frying pan until hot but not smoking. Fry fish at moderate heat until browned on one side; turn carefully and bro^m on other side. Total cooking time, approximately 10 minutes, depending on thickness of fish. Drain well and serve immediately. -5- FOACHED SALMON STEAK Quantity Item 100 1 gal. 3 1 tsp. h oz. l/k cup Salmon steaks, 5-6 oz. each Milk Bay leaves Peppercorns Onions, sliced Salt As needed Cold milk Yield: 100 servings Size of serving: 5 oz. tfethod 1. Heat milk in hain marie with season- ings. 2. Arrange salmon steaks in well greased deep "baking pan. Sprinkle with paprika. 3. Remove seasonings from hot milk and pour milk around salmon approximately 1/2 inch deep. h. Bake in 350 F. oven for approximately 30 min., hasting with cold milk ahout twice dTiring the cooking period. 5. Garnish with parsley or lemon slice "before serving. Variation : POACHED FIMAN HADDIE Substitute 30 Ih. finnan haddie for salmon steaks. Omit salt. Weigh into 5 oz. pieces. -6- CODKLSH BALLS Quantity 10 llD. 20 llD. E.P. 2 l/h cups 1 1/2 cups To taste 2 gal. Item Codfish, dried Potatoes Egg whites Egg yolks Salt Parlsey sauce CEEAMED CODFISH OR FIMM HADDIE Quantity 10 lb. h gal. 2 Ih. 8 oz. 2 Ih. 8 oz. 1 Ih. to taste 1/2 tsp. h oz. 50 slices Item Codfish, dried or finnan haddie Milk Margarine Flour Egg yolks Salt Pepper Parsley, chopped Bread, toasted Yield: 100 servings Size of serving: 2 balls and l/U cup sauce Method 1. Soak codfish overnight. 2. Drain, cover with fresh water and steam until tender (approx. 1 hour). Drain, cool and shred (chopper may be used. ) 3. Steam potatoes until thoroughly cooked; mash until smooth, add beaten eggs while machine is in motion to prevent coagulation. Add codfish and combine. Taste for salt. h. Chill thoroughly (overnight if possible] 5. Using 7^20 scoop, divide into portions. 6. Fry in deep fat at 375°F. until , golden brown. \ 7. Serve with parsley sauce. | Yield: 100 servings Size of serving: 2)/^ cup Method 1. 2. 4. 5. 6. Soak codfish overnight. Drain. Cove with fresh water and steam for about 1 hour or until tender. (Do not soak finnan haddie - steam 30 min.). Heat milk in bain marie. VJhen HOT (180 F.) whip roux into milk and cook imtil raw starch flavor disappears. Combine some of the hot sauce with the egg yolk, then add egg mixture to the sauce. Shred codfish on chopper and add to white sauce. Season to taste. Add chopped parsley to each counter pan just before sending to coimter. Serve on I/2 slice toast. Variation : Serve on baked or mashed potato. -7- ESCALLOPED FISH, MOODLES, MP MUSHROOMS Quantity Item 10 lb. Fish, canned 5 113. Noodles 6 gal. Water 1/2 cup Salt 1 gal. Milk 1 gal. Chicken stock h oz. Salt 1 tsp. Pepper 3 Tbsp. Worcestershire sauce 1 ITa. k oz. Margarine 1 lb. Flour 1 lb. Onions, minced 2 lb. 8 oz. Mushrooms 4 oz. Margarine 1 loaf Bread, cubed k oz. Margarine J melted Yield: 100 servings Size of serving: 3/k cup Method 1. Heat milk and chicken stock in bain marie. Add seasonings. 2. Saute minced onions and sliced muehrooms in margarine lontil just tender ,. 3. Cook noodles in rapidly boiling salted water until tender, approx. 15-20 min. k. Make a roux of melted margarine and flour and whip this into HOT milk (l80°F.). Cook until thickened. f. Flake fish, 6. Qombine all ingredients in large mixing bowl. 7. Put mixture into counter pans and sprinkle with bread cubes. 8. Bake in oven at 350°F. until bread cubes are toasted (approx. 15-20 min.). -8- 5SCALL0EED SALMON MD EGGS Quantity Item 10 lb. 8 doz. Salmon Eggs, hard cooked lifliite sauce 2 1/2 gal. 1 lb, Ik oz. 1 lb. Ik oz. 3 oz. Milk and salmon liquid Margarine ELour Salt Topping 1 loaf Bread, cubed or 2 qt. Bread crumbs, soft Margarine, melted k oz. Set-up - Long counter pans U qt. Creamed salmon 2 doz. Eggs, quartered ESGALLOPED SALMON, EGGS. MD ISAS Quantity Item 8 lb. Salmon k doz. Eggs, medium 12 lb. 8 oz. Peas ■f'Jhite sauce 2 1/2 gal. Milk and salmon liquid 1 lb. ll^ oz. Margarine 1 lb. Ik oz. Flour 3 oz. Topping Salt 1 loaf Bread, cubed k oz. or Margarine, melted 8 oz. Potato chips Set-up - Long counter pans 3 1/2 qt. Creamed salmon 2 qt. Peas 1 doz. Eggs Yield: 100 servings Size of serving: 6 oz. {3/k cup) Method 1. Drain salmon, reserving liquid for sauce. Remove skin and bones. 2. Measure salmon liquid and heat separately in bain marie, 3. Measure milk to make required volume. Heat milk in bain marie. k. Make a roux of melted margarine and flour. \^en milk is HOT (l80°F.) whip roux into milk and cook until rai starch taste disappears. Then add hot salmon liquid, 5. Add salmon and combine carefully to avoid breaking up salmon. 6. Steam eggs for I8 min. Dump into cold running water and shell. 7. Put a layer of quartered eggs, then creamed salmon in pan. Top with bread cubes or crumbs. 8. Bake at iK)0°F. until bread cubes are golden brown. Yield: 100 servings Size of serving: 6 oz. (3/^ cup) Method 1. Drain salmon, reserving liquid for sauce. Remove skin and bones. 2. Measure salmon liquid and heat sepa- rately in bain marie. 3. Measure milk to make required volume. Heat milk in bain marie, k. Make a ro\ax of melted margarine and flour, \lhen milk is HOT (i80°F), whip roux into milk and cook it until raw starch taste disappears. Then add hot salmon liquid. 5. Add salmon and combine carefully to avoid breaking up salmon. 6. Steam eggs for I8 min. Dump into cold running water and shell. 7. Cook peas in SJK until just tender (§-6 min. ) . 8. Put a layer of peas in pan, then sliced egg, then creamed salmon. Top with bread cubes. 9. Bake at 1|00°F. until bread cubes are golden brown. SSCALLOPED SAIMON AND EEAS Quantity Item 10 lb. Salmon, canned 12 lb. 8 oz. Peas, frozen White sauce 3 gal. Milk and salmon liquid 1 lb. li^ oz. 1 lb. Ik oz. 3 oz. Margarine Flour Salt Topping 1 loaf k oz. or Bread, cubed Margarine, melted Cornflake s Set-up - Long counter pans 1 1/2 qt. Peas k qt. Creamed salmon Yield: 100 servings Size of serving: 6 oz. {^/k cup) Method 1. Drain salmon, reserving liquid for sauce. Remove skin and bones and flake. 2. Measiore salmon liquid and heat separately in bain marie. 3. Measure milk to maJte required volume. Heat milk in bain marie. k. Make a roux of melted margarine and flour, l/hen milk is HOT (iSQOF. ) whip roiix into mi3J£ and cook \mtil raw starch taste disappears. Add hot salmon liquid and salt to sauce. 5. Add salmon to white sauce, combining carefully to avoid breaking up salmon. 6. Cook peas tmtil just tender in SJK. 7. Put a layer of peas in coimter pan, then layer of salmon sauce, garnish top with buttered bread cubes. 8. Bake at UOO°F. until bread cubes are golden brown. Variation : ESCALLOPED SALMON, CELERY AND PEAS Substitute 5 ITa- E.P. celery, diced for 5 IT^. E.P. peas. Cook celery and peas together. -10- SALMON, CHEESE MP POTATO CASSZROLE Quant jLty 12 It. Cheese sauce 2 gal. 1 ITd. k oz. 1 lb. h oz. 3 lb. l/k tsp. To taste Mashed potatoes 15 lb. E.P. 3 qt. 3 oz. 1 1/2 oz. 4 qt. 8 oz. SALMON LOAF Quantity 20 lb. 2 1/2 qt. 5 lb. (10 QLt.) 2 1/2 cups 3 3/k cups 3 lb. 12 oz. 1 Tbsp. 8 oz. Item Salmon, canned Salmon liquid and milk Margarine Floiir Cheesy grated Cayenne pepper Salt Potatoes Milk, hot Margarine, melted Salt Bread Margarine, melted Item Salmon Milk and salmon liquid Bread crumbs, soft Egg yolks Egg whites Celery diced fine Paprika Margarine , melted Yield: 100 servings Size of serving: l/2 cup salmon mixture on mashed potato Method 1. Drain liquid from salmon and save for sauce . 2. Remove bones and skin from salmon and flake into large pieces. 3. Heat salmon liquid and milk separately in bain marie . k. Make a roux of fat and floxir. IJhip into the HOT milk. Cook until starch is done; add salmon liquid. 5. Add grated cheese and season to taste. 6. Add salmon carefiilly and mix only enough to combine. 7- Steam and mash potatoes. 8. Grease individual casseroles and place a #20 scoop of mashed potatce s on the bottom. Spread so potatoes cover bottom 9. Add 1/2 cup salmon mixture. 10. Sprinkle with buttered crumbs. 11. Garnish with a border of mashed potatoes with a pastry tube. 12. Bake in a 350 F. oven until potatoes are nicely browned (approx. 20 min.). Yield: 96 servings 1 83oaves cut into 12 slices ' Size of serving: 1 slice Method 1. Drain salmon, reserving liquid for mixing. Remove skin and bones; flake. 2. Measure salmon liquid and add enough milk to make a required volimie . 3. Combine all ingredients in mixer, being careful not to overmix, k. Grease loaf pans and line bottom with waxed paper. Scale k lb. salmon mixture into pans. Pie ss mixture evenly into pans. 5. Place loaf pans into pans of hot water in the oven and bake at 350°F. for approx. 1 hour. 6. Allow to stand in a warm place from 20-30 min. before slicing. -11- SAIMOH AND RICE CROQUETTES Quantity 12 lb. 2 qt. 3 lb. 8 oz. 12 oz. 8 oz, 2 Tbsp. 1/2 cup l/U cup 8 oz. 2 oz. 1 cup 1 1/2 cups For dipping 2 lb. l/tt- cup 1 cup 1 1/2 cups 3 cups k qt. Item Salmon, canned Milk and salmon liquid Rice, A. P. Margarine Flour Worce ster shire sauce Onion, grated Lemon juice Pimientos Salt Egg yolks Egg whites Flour Salt Egg yolks Egg whites Water Bread crumbs Yield: 100 servings Size of serving: 2 croquettes (#20 scoop) Method 1. Drain Salmon; reserve liquid for sauce. Remove bones and skin. 2. Heat milk and salmon liquid in bain marie. 3. Cook rice until just tender in steamer. (Cover with salted water and cook approx. 30 rain.). Rinse thoroughly to remove excess starch. h. Make a roux of fat and flour and whip this into HOT milk. Add onion juice, pimientos and salt. Cook iintil raw starch flavor disappears. 5. Add some hot sauce to beaten eggs, then add egg mixture to hot sauce, whipping to prevent lumping. 6. Combine salmon, rice and white sauce on mixer. 7. Put into shallow pans, cover with waxed paper and chill thoroughly (overnight, if possible). 8. Using a #20 scoop, dip mixture into uniform portions, roll in seasoned flour and shape into croquette s . 9. Dip into egg- water mixture; drain; roll in bread crumbs. 10. Fry in deep fat at 375 F. imtil golden "brown. -12- SALMON OR TUNAFISH SALAD Quant it :y Item 15 l"b. 3 doz. Salmon or tunafish Eggs, hard cooked 2 at. 1 6 qt, 3 cup cups Pickles, chopped Celery, diced 3/^ cup l/h cup 1 tsp. Lemon juice Salt Pepper 1 q.t. Mayonnaise SALMON SOUFIil,ES Quantity 10 Ih. 5 at. 2 Vo. 2 Vo, 3 oz. 5 Vo. 7 lb. 8 oz. Item Salmon Milk and salmon liquid Margarine Flour Salt Egg yolks Egg -whites Yield: 100 servings Size of serving; 71^12 scoop Method 1. Steam eggs l8 minutes and cool immediately in cold water. Shell. 2. Chop pickles and dice celery. 3. Using large mixing howl, combine flaked fish, diced hard cooked eggSj pickles and celery. h. Add lemon juice, salt and pepper. Taste. 5. Combine with mayonnaise as needed. Yield: 112 servings h Ig. pans cut U X 7 Method 1. 2. 3. k, 5. 6. 7. 8. 9. Drain salmon, saving liquid for sauce. Measure salmon liquid and milk and heat separately in bain marie. Make a roiox o£ fat and flour. IJhen milk is HOT (l80°F. ) whip in roux and cook until thick. Add salt. Add seme hot sauce to egg yolks, then whip yolks into sauce. Add hot salmon liquid. Cool sauce mixture. Add salmon. Beat egg whites until stiff and almo! dry. Fold sauce into whites carefully but thoroughly so that mixture is well combined. Divide into ungreased deep counter pans. Place these counter pans in pans of hot water in the oven and bake at 350OF. for approx. 1 hour. Variation ; Other fish such as tuna, crabmeat, and shrimp may be substituted for salmon. -13- TUNAFISH A LA KING Quantity 10 1-b. 1 ITd. 3. p. 2 It). 8 oz. 2 It. S.P. IJhlte sauce 2 gal. 1 lb. h oz. 1 lb. it- oz. To taste 1 tsp. 50 slices Item Tuna Green pepper Mushrooms Margarine Celery- Milk and tuna liquid Margarine Flour Salt Bread, toasted Yield: 100 servings Size of serving: 2/3 cup Method 1. Drain tuna, saving liquid. Flake tuna. 2. Saute green pepper and mushrooms in fat until just tender. 3. Cook celery in SJK until just tender. k. To make white sauce, heat milk and tuna liquid separately in hain marie. Make a roux of fat and floiir; whip into the HOT milk. Add tuna liquid. 5. Combine all ingredients and season to taste. Heat thoroughly. 6, Serve on half slices of toast. TUWAFISH AND CHEESE BISCUIT ROLL Quantity 10 lb. 2 qt. 3 lb. ] 9 lb.' 12 OK. 8 oz. 8 oz. Biscuit mixture 3 lb. 3 qt. 9 oz. 2 1/2 oz. Item Tuna Milk Onions, E.P. Margarine, melted Flour Cheese, grated Flour Baking powder Salt Shortening Milk Yield: 100 servings Size of serving: 6 oz. Method 1. Drain tuna, saving oil, and flake. 2. Heat milk in bain marie. 3. Saute onion in tiina oil or small amount of fat. h. Make roux of melted margarine and flour; whip this into HOT milk (l80°F. ) . 5. Add grated cheese, sauteed onions, and tuna to sauce. 6. To make biscuit dough, mix dry ingredients thoroughly, rub in shortening with hands until mixture is mealy. Add milk and mix until all flour is dampened. Do not overmix. 7- Divide dough into fourths ( for 1 x recipe ) and put onto floured table. Knead lightly with hands or rolling pin until dough is smooth. Roll (being siore table is well floured) into a rectangle about l/k inch thick. 8. Spread l/k of tuna mixture over dough and roll up. Seal edges with water. 9. Gut each roll (for Ix recipe) into 25 pieces. Place on lightly greased baking sheet. 10. Bake at il-25°F. until dough is done and golden brown. -llf- TUN/lFISH Pi- Yield: 100 servings Quantity ■ ■ I M I|WIIIBI,^» 10 llD. 3 doz. 3 llD. E.P. 7 lb. 8 oz, k It. E.P. 12 oz. 1 It). 5 oz. Vlhite sauce 2 1/U gal. 1 lb. 1 lb. 6 pz. 1 lb. 6 oz. Item Tunafish, flaked Eggs, hard cooked Potatoes, diced Peas, frozen Celery rings Green pepper, chopped Pimientos, chopped Tunafish liquid and milk Margarine KLour l/k cup Salt Biscuit topping Set-up Size of serving: Method 6 oz. (3A '^^P) and 1 biscuit 6 lb. Flour, G.P. 1. 6 oz. Baking powder 2. 1 oz. Salt 3. 2 lb. Shortening 2 q.t. Milk k. 1. Drain liquid from tunafish; reserve for sauce. Flake tunafish. 2. Steam eggs for l8 min., shell in cold water. Cut into quarters. 3. Steam potatoes until just tender. h. Cook peas and celery in SJK imtil just tender - 5. Saute green peppers in a little fat. 6. To make white sauce, heat milk and tunafish liquid in stock pot in bain marie. 7. Make a roux of fat and flour and whip into the hot milk. 8. Add all ingredients carefully to the cream sauce stirring only enougb to combine . Mix dry ingredients thoroughly. Rub in shortening with hands. Add milk and mix until all flour is dampened. Knead on floured board for about 20 sec. Roll 1/2" thick and cut with 2 1/2" cutter. 5. Place on ungreased baking sheet. Bake at 425°F. for approximately 20 min. or until brown. 6. jirrange in rows on top of hot tuna- fish mixture {k x 7) for large pans; 3x3 for square pan). Put 6 quarts (scant) in each large deep pan plus 28 biscuits. Put 2 quarts (scant) in each shallow pan plus 9 biscuits. -15- TUNAFISH - VEGETABLE ROLL Yield: 100 servings Size of serving: Approx. 6 oz. and l/4 cup sauce Quantity Item Timafish Me 10 lb. 1. 2 It. Celery, diced 12 oz. Margarine 2. 2 It. 8 oz. Peas, frozen 3. 12 oz. Pimientos, chopped k. VJhite sauce 2 1/2 qt. Milk and tunafisb liquid 10 oz. Margarine 10 oz. Flour 1 tsp. Pepper 5. Biscuit doupji 9 lb. ' Flour, G.P. 9 oz. Baking powder 2 1/2 oz. Salt 6. 3 lb. Shortening 3 q.t. Milk 2 gal. Cheese or parsley sauce 7. 8. 9. 10. Drain tunafish, saving liquid, and flake tuna. Saute celery in margarine until just tender. Cook peas until just tender. To make white sauce, heat the milk and tvinafish liquid separately in the bain marie. Make a ro\ix of fat and flour; whip into the HOT milk. \lhen mixture is thick, add hot tionafish liquid. Combine tunafish, celery, peas, piminetos and white sauce. Mix thoroughly and season to taste. To make biscuit dough, mix dry ingredients thoroughly, rub in shortening with hands until mixture is mealy. Add milk and mix until all flour is dampened. Do not overmix. Divide dough into fourths (for 1 X recipe ) and put onto floured table. Knead lightly with hands or rolling pin until dough is smooth. Roll (being sure table is well floured) into a rectangle about l/k inch thick. Spread l/k of tunafish mixture over dough and roll up. Seal edges with water . Cut each roll (for Ix recipe) into 25 pieces and place on lightly greased baking sheet. Bake at i<-25°F. until dough is done and golden brown. -16- CRAB, LOBSTER OR SHRIMP NETOURG I Quantity 10 lb. E.P. 1 lb. Item Crab, lobster or shrimp Margarine Sauce 2 gal. 1 gal. 1 lb. 8 oz. 1 lb. 8 oz. Milk Cream, 20^ or evap. milk Margarine Flour 2 cups Egg yolks 1 cup 1 tsp. To taste Catsup Tabasco sauce Salt 3 cups 50 slices Sherry or Newburg sauce Bread, toasted SEAFOOD NEWBURG II Quantity k lb. T? JIj I .P. 1 lb. 8 oz. E.P 2 lb. ih < .P. 3 doz • Sauce 2 gal • 2 qt. 2 lb. 8 oz. 1 lb. 9 oz. 1 cup To taste 2 1/2 tsp. 1 1/2 - 2 cups 50 slices Item Shrimp or lobster Crabmeat Fish flakes Eggs, hard cooked Milk Coffee cream or evap. milk Margarine Flour Catsup Salt Pepper Sherry or Newburg sauce Bread, toasted Yield: 100 servings Size of serving: 2/3 cup (5 oz.) on 1/2 slice toast Method 1. Heat milk and cream in bain marie. 2. Feel through seafood to remove any shells. Saute in margarine for about 5 fflin. but do not brown. 3. Make a roux of fat and flour and whip this into HOT (l80°F. ) milk. k. Add a little hot sauce to egg yolks then whip egg yolk mixture into hot sauce. Cook until raw starch flavor disappears, 5. Add seasonings and sauteed seafood. Heat thoroughly and serve. Yield: 100 servings Size of serving: 2/3 cup (5 oz.) on 1/2 slice toast Method 1. Heat milk and cream in bain marie. 2. Steam eggs for I8 min. Dump into cold water and she3J.. 3^ Cut shrimp or lobster in bite size pieces. Feel through crabmeat to remove any shell. h. Make a roux of fat and flour and whip into HOT milk (l80°F. ) . Cook until raw starch flavor disappears. 5. Add seasonings. Taste. 6. Add seafood, fish and heird cooked eggs (cut in l/8s) carefully so as not to break up pieces. 7. Heat thoroughly and serve. -17- BROILED LOBSTE R T/klLS ■— — p^ II I Quantity 100 1 lb. 1/2 cup 1/1+ cup 1 tsp. As needed Item Lotster tails 5-6 oz. each To garnish Parsley Yield: 100 servings Size of serving: 1 lobster tail Method 1. Simmer, do not boil , lobster tails in salted water for 10 min. 2. Cut the tail almost in half length- wise, remove vein, and place flesh side up on broiler. pan. 3. Brush liberally with seasoned lemon butter. Sprinkle with paprika. U, Broil for a few minutes until golden brown. 5. Place in counter pans, baste again with lemon butter. Garnish with parsley and serve immediately. OVEN BROILED LOBSTER TAILS Quantity Item 100 Lobster tails 5-6 oz. each 1 lb. 8 oz. Butter or l/h cup l/h cup margarine Lemon juice Salt As needed Paprika To garnish Parsley Yield: 100 servings Size of serving: 1 lobster tail Method 1. Wash and split lobster tails almost in two lengthwise. Remove vein. 2. Place flesh side up on gie ased baking tins. Brush liberally with seasoned lemon butter. Sprinkle with paprika. 3. Bake at 325°F. for approximately 30 min. Baste with lemon butter at least once during this period. h. Place in counter pans, baste again with lemon butter, garnish with parsley, and serve immediately. -18- LQBSTER THEEMIDOR EN CASSEROLE Quantity 9 lb. 8 oz. Sauce 2 gal. 1 gal. 1 lb. Ik oz. 1 lb. Ik oz. 2 lb. 8 oz. l/k cup 1 Tbsp. 1 tsp. 3 cups To taste 2 #10 cans 8 oz. Garnish Item Lobster meat Milk Evaporated Milk Margarine Floiir Mushrooms Margarine Onion, grated Paprika Tabasco sauce l!hite wine or Newburg sauce Salt Noodles, Chinese Parmesan cheese, grated Paprika Yield: 100 servings Size of serving: 1 l/2 oz. lobster Method 1. Steam or simmer lobsters in court bouillon for 20 min. IJhen cool, remove from shell and cut into bite size pieces. 2. Heat milk and avaporated milk in bain marie to l80°F. 3. Make a roux of melted fat and flo;ir, whip this into HOT milk. Allow to cook unti raw starch flavor disappears, k. Saute sliced mushrooms in margarine until just tender. 5. Add mushrooms, grated onion, paprika, tabasco sauce, and wine to sauce. Add salt to taste. 6. Put l/k cup crisp noodles in bottom of casserole. Add 1 l/2 oz. lobster meat and l/2 cup sauce. Sprinkle 1 tsp. cheese on top and garnish with paprika. "J. Heat in UOO°F. oven until lobster is hot and cheese browns slightly. -19- E SCALLOPED OYSTERS Quantity Item 2 1/2 gal. Oysters 1 lb. h oz. Margarine 1 1/2 gal. 6 Tbsp. 6 Tbsp. Milk Onion juice Worcestershire 6 Tbsp. 1 tsp. 10 lb. sauce Salt Pepper Crackers, coarsely chopped 12 oz. To garnish Margarine Paprika Parsley Set-up - Long counter pans 2 qt. Crackers 1 qt. Oysters 1 qt. Crackers 2 qt. Oyster liquor and milk 1 qt. Crackers Yield: 100 servings Size of serving: 2/3 cup (5 oz.) Method 1. Feel through oysters to remove shells . 2. Saute oysters in margarine in bain marie \mtil edges of oysters begin to curl. 3. Heat milk in bain marie. k. Drain liquor from oysters and add to milk. Add seasonings to milk mixture. 5. Set up, as needed, alternating oysters and crackers. 6. Bake at 35O F. until mixture is hot and top is bro'vm, (about 20 minutes). Serve immediately. Melted margarine and paprika -20- OYSTER FEE (in Casserole) Quantity Item 2 gal. Milk h doz. Eggs, hard cooked 2 gal. Oysters, standards 2 lb. E.P. 2 lb. E.P. 8 oz. Celery, diced Green peppers, diced Margarine 1 lb. k oz. 1 lb. h oz. Flour Margarine 1 lb. Pimientos, diced 6 Tbsp. 2 tsp. Salt Pepper 16 lb. Pie pastry Yield: 100 servings Size of serving: 5 oz. Method 1. Heat milk in bain marie. 2. Steam eggs for l8 minutes. Dump into cold water and shell. 3. Feel through oysters to remove all shells. Put oysters in bain marie and cook imtil edges just begin to curl. h. Saute celery and green peppers until just tender, 5. \lh±TE> roux into HOT milk (l80 F.). Drain oysters and add hot oyster liquid to white sauce. 6, Add sauteed green peppers and celery, pimientos, salt, and pepper to sauce. Taste. 7* Into each casserole place 5 oysters, 1/2 hard cooked egg, cut into pieces, I/2 cup white sauce. 8. Bake pastry separately at 450 F. and put baked pastry on top of hot casseroles. To garnish Parsley Garnish with parsley and serve. B -KED SCALLOPS EN C/".SSEROLE Quantity Item 2 gal. Scallops 1 gal. 1 gal. Cream, 20^ Milk 1 lb. 1 lb. E.P. 1 lb. E.P. 1 lb. E.P. 2 lb. F.P. Margarine Green pepper Celery Onions Mushrooms 1 lb. 1 lb. Margarine Flour l/h cup 1 tsp. Salt Pepper 1 qt. Bread crumbs To garnish Paprika HAWAIIM SCALLOPS EN BROCHETTE Quantity Item 2 gal. Scallops 2 q^t. French dressing 6 lb. Bacon 2 l/h #10 cans Pineapple chunks -21- Yield: 100 servings Size of serving: 2/3 cup Method 1. Heat cream and milk in bain marie. 2. Dice green pepper, celery and onions. Slice mushrooms. Saute in margarine until tender. 3. Make a roux of margarjne and flour, Itien milk is HOT (I80 F. ) whip in roux. Cook until raw starch flavor disappears. h. Add sauteed vegetables, salt and pepper. Taste. 5. Cut scallops in two. Place 6 pieces in well greased casserole and add 1/2 cup sauce. Sprinkle with buttered bread crumbs and paprika. 6. Bake at 350°F. for 25-30 minutes. Yield: 100 servings Size of serving: 3 scallops Method 1. Marinate cleaned scallops in French dressing two hoiirs before cooking. 2. Partially cook the bacon on racks in moderate oven (350°F.) for 10 min. 3. For each serving, wrap l/2 strip bacon around each marinated scallop and slip onto a skewer. Alternately place a chunk of pineapple with a wrapped scallop, beginning and end- ing with a scallop on each skewer. Three scallops and two chunks of pineapple are used per serving. Sprinkle with paprika. h. Arrange the skewers on a taking sheet and place under broiler. Broil I5 min. or until the scallops are tender and bacon is cooked. Turn the skewers every 5 min. so that scallops and pineapple are evenly browned. -22- TO COOK GREEN SHRIMP 1 1 ■ II Quantity Item 20 lb. A. P. Shrimp Court Bouillon 3 gal. Water 3 It. Celery, tops included 8 oz. Onions 1/2 'bunch Parsley 1 Tbsp, Peppercorns 1 cup Salt 2 Lemons, sliced Yield: 10 S.P. (approx.) Method 1. Bring water and seasonings to a hoil in SJK. Simmer for ahout i 30 min. while shrimp is heing cleaned. | $ 2. Peel the green shrimp hy breaking the undershell firom front to hack, removing the meat all in one piece. 3. Remove sand vein by cutting along outside curvature with a knife or toothpick. Wash in cold water. k. Strain the coiirt bouillon; discard the solids. Return to SJK and add water to bring volume up to 3 gal« 5. Bring to a boil and add shrimp. Simmer for 5 min. or until shrimp is tender. 6. Remove the cooked shrimp. If shrimp is to be served later, it may be refrigerated in this court bouillon. Variation: Green shrimp may be cooked before removing shells, then peeled, and cleaned. -23- FRENCH FRIED SHRIMP Quantity Item 30 lb. A. P. Shrimp, green 2 ITd. l/h cup 1 tsp. Flour Salt Pepper 1 1/2 cups 1 cup 3 cups Egg whites Egg yolks V7ater k lb. Bread, crxmbs, finely ground Variations : BUTTERFLY SHRIMP Yield: 100 servings Size of serving: 2 l/2 oz. Method 1. Peel the green shrimp by breaking the under shell from front to back and removing the meat all in one piece . 2. Cut the shrimp almost through length- wise along the outside ctirvature. Remove sand vein. Wash in cold water and drain thoroughly. 3. Coat shrimp well with seasoned flour. h. Dip in egg mixture; drain thoroughly. 5. Roll in bread crumbs. 6. Fry at 360°F. in deep fat until golden brown (about 3-5 min.). Serve immediately. Before breading, cut cleaned shrimp almost through lenthwise along sand vein. Cut completely through tail. FMTAIL SHRIMP In removing shell, be careful to leave tail shell on shrimp. Proceed with step 2. FRENCH FRIED OYSTERS Substitute 2 l/2 gallons select oysters for green shrimp. Serve approximately 6 oysters per serving. FRENCH FRIED SCALLOPS Substitute 2 gallons scallops for green shrimp. Cut large scallops in two so that there are approximately 30 pieces per lb. Serve 5-6 pieces per serving. -2l+- SHRIMP CREOLE Yield: 100 servings Quantity Item 10 lb. E.P. (20 lb. A.P.) Shrimp 8 oz. 2 lb. k oz. E.P. Margarine Onions 2 lb. E.P. Green peppers 2 #10 cans Tomatoes 2 #10 cans 1/2 cup 1 Tbsp. 1 tsp. Tomato puree Salt Pepper Tabasco sauce 3 Bay leaves 1 lb. 12 oz. Margarine 1 lb. 12 oz. Flour 6 lb. A.P. Rice Size of serving: Method 2/3 cup on #16 scoop of rice 1. See page 22 for directions for cleaning and cooking green shrimp. Break shrimp into bite- size pieces. 2. Saute coarsely chopped onions and green peppers in margarine until just tender. 3- Heat tomatoes and seasonings in bain marie . \^en HOT (l80°F. ) remove bay leaves and thicken with roux made of fat and flour. k. Add onions and green pepper to thickened tomatoes and simmer until seasonings are well blended. 5 . Cover rice with salted water and steam for approx, 30 min. or until just tender J stirring at least once during the cooking period. Rinse thoroughly with hot water to remove excess starch. Drain well. Serve in a separate coun- ter pan. 6. Add 2 1/2 lb. cooked shrimp to 1 gal. Creole sauce and heat thoroughly in HOO^F. oven. Variation: CRAEMEAT CREOLE Substitute 10 lb. E.P. crabmeat for shrimp. -25- SHRIMP CHOP SUSY Quantity 10 lb. E.P. (20 lb. A.P.) k gal. 7 lb. 8 oz. E.P. 2 lb. 8 oz. S.P. 2 qt. 1 lb. 1 1/2 q.t. 1 lb. 2 -//lO cans 2 cups 1/3 cup 1 tsp. 5 lb. A.P. Item Shrimp Chicken stock Celery rings Onion rings Cold water Cornstarch Tomatoe s Pimientos Bean sprouts Soy sauce Salt Pepper Rice Yield: 100 servings (6 gal.) Size of serving: 2/3 cup on ^-l6 scoop of rice Method 1. 2. 3. i+. 5. 6. Cook shrimp according to directions found on page 22. Break into bite size pieces. Slice celery rings and onion rings thin. Cook until just tender in chicken stock in SJK. Make a suspension of cornstarch in cold water. 1;Jhip this suspension into stock and vegetables. Cook until clear. Add tomatoes, diced pimientos, drained bean sprouts, soy sauce and seasonings. Add shrimp. Bring volume up to 6 gal. Steam rice covered with saled water until just tender J approximately 30 mln. Finse well with hot water. Serve separately. SHRIMP FONDUE Yield: 112 servings {k Ig. pans) cut k K 1 Quantity 10 lb. E.P. (20 lb. A.P. 2 1/2 gal. 15 lb. .) 3 lb. 8 oz. 8 oz. 6 Tbsp. 1 tsp. l/k cup 5 cups 7 cups Item Shrimp Milk Bread, cubed or coarsely chopped Cheese, American Margarine Salt Pepper Worce stershire sauce Egg yolks Egg whites Method 1. 2. 3. k. 5. 6. 7- Cook and clean shrimp according to directions on page 22. Break shrimp into bite size pieces. Heat milk in bain marie. Cube bread in l/2" cubes or cLcp coarsley on chopper. Grind cheese. Beat egg whites until stiff and almost dry. Combine all ingredients except egg whites. Fold egg whites into bread mixture . Bake in ungreased coiinter pans set in pans of water at 350°F. for approximately 1 hour, or until silver knffe comes out clean. -26- CRE/^MSD SHRIMP MD PEAS Quantity Item 20 lb. A. P. (10 lb. E.P.) 7 lb. 8 oz. Shrimp Peas, frozen 1. Sauce 2 1/2 gal. 1 lb. Milk Onions, sliced 2. 3 1 lb. 9 oz. 1 lb. 9 oz. Bay leaves Margarine Flour 3. 5 Tbsp. 1 tsp. 1/2 tsp. 1 lb. 8 oz. Salt Pepper Tabasco Saltlne crackers (1 5. Set-up - Deep square pan 3 qt. Sauce 1 1/2 qt. Peas 3 lb. Shrimp LOUISMA SHRIMP WIGGLE Quantity Item 20 lb. A. P. Shrimp (10 lb, E.P.) 7 lb. 8 oz. Peas, frozen Tomato sauce 2 ^^0 cans Tomato puree 2 lb. Onion, chopped fine 8 oz. Margarine 1 lb. Ik oz. Margarine 1 lb. ik oz. Flour 6 qt. Milk, cold 1 tsp. Tabasco sauce 2 Tbsp. Cglery salt 2 Tbsp. Salt 1 tsp. Pepper 6 lb. Rice Set-up - Deep square pan 3 qt. 1 1/2 qt. 3 lb. Sauce Peas Shrimp Yield: 100 servings Size of serving: 3/^ cup Method Follow directions on page 22 for cooking shrimp. Break shrimp into bite size pieces. Heat milk in bain marie with sliced onions and bay leaves (tied in cheese- cloth bag. ) Cook peas in rapidly boiling salted water imtil just tender (5 min. ), Make a roux of fat and flour. IJhen milk is HOT (l80°F. ) remove onions and whip roux into hot milk. Add salt and pepper and cook Tint 11 raw starch flavor disappears. Set up as needed in deep counter pans. Heat until peas and shrimp are thoroughly hot, Searve on two hot crisp crackers. 6. Yield: 100 servings Size of serving: ^/k cup on #16 scoop of rice' Method 1. Follow directions on page 22 for cooking shrimp, 2. Heat tomato piiree in bain marie. 3. Saute finely chopped onions in margarine until just tender. Add onions to tomato puree. h. Make a roux of fat and glour and whip this into HOT (l80 F. ) tomato puree. Cook until thick. 5. Add cold milk to thickened tomato sauce and reheat. Add seasonings, 6. Steam rice until just tender (cover with salted water and steam approx. 30 min, ) , Rinse thorougjily with hot water. Serve separately, 7. Combine tomato sauce, shrimp and peas as needed. Heat thoroughly in oven before serving. 8. Serve 3/^ cup on =i1-8082 "IV- # Deep Fat Frying 2. 3. k. 5. 6. Coat very tender or thin cuts of mfeat with flour, egg and crumt coating or batter. Heat fat to 350° F. Lower meat into hot fat using tongs or basket so that the meat is submerged in the fat; avoid overloading the fat kettle. Fill basket no more than 'i/k full. Continue cooking until outside of the meat is brown and crisp. Remove from frying kettle and drain. Season and serve at once. # If meat needs further cooking, arrange on racks set in pans and finish cooking in an oven at 300-325° F. MOIST HEAT METHODS ; Less tender cuts of meat BRAISING Method I - Oven 1. Dredge meat with seasoned flour; put into heavy roasting pan. 2. Brown in the oven at lK)0-425°F. 3- Cover with close fitting lid. h. Roast at 300° F. until a meat thermometer registers l60° F. 5. Remove meat from oven; make gravy. Method II - Steam- jacketed kettle SIMMERING 1. Brown in steam- jacketed kettle with a little fat. Turn frequently while meat is browning. 2. Add water to partially cover meat. 3. Simmer until tender, adding water as needed. Avoid using a large amount of water. k. Roast until meat thermometer registers an internal temperature of 160° F. 1. Brown meat if desired in steam- jacketed kettle, 2. Cover with liquid adding seasonigs as desired or recipe directs . 3- Cover closely; cook at simmering temperature until meat is tender. -V- 1-8082 DIRECTIONS FOR STEWING POULTRY Eviscerated Poultry Remove pin feathers; remove oil sac and lungs. V/ash thoroughly. Top of the Stove or Steam-Jacketed Kettle Method Cover poultry ^d.th water and bring to a "boil. Add 1 Tablespoon salt for each ^-5 pound bird. Cover closely and simmer for 2 1/2 hours or until fork tender. If additional seasoning is desired add carrots, onions, celery leaves, a few pepper corns and whole cloves to the cooking water. Remove the brown scum that forms during the early part of the cooking period. I'Jhen the poultry meat is tender, remove from the stock. Cool until the meat stops steaming; refrigerate immediately. When the poultry meat is cool enough to handle separate the meat from the bones; refrigerate until ready to use. Simmer bones and skin again for additional stock. Cool the stock until it stops steaming. Refrigerate or put container of stock into cold running water to chill rapidLyj refrigerate until ready to use. Steamed Poultry Small amounts of poultry may be cooked in the steamer. Put the fowl into heavy pans that will fit into the steamer. Steam 2 to 2 1/2 hours or until the meat is fork tender. Remove from the steamer and proceed as for simmered poultry. There will be less stock when poultry is prepared by this method. ^Percentage Yield in Edible Cooked Meat from Povatry Fowl Turkey Eviscerated 30 $ kO io * This does not include skin or giblets D-8082 •vi- SUGGESTED COOKING SCHEDULE ^eat Cut and Description Weight Pounds Oven Temperature °F. Internal Temperature of Roast When Removed From Oven. °F. ^ Total Cooking Time Hours Beef: Beef round, whole, rump and shank off. 60-70 250 160 12 Standing Rib 7 rib 23 300 125 (rare) l40 (medium) 160 (well done) k k 1/2 5 . Rolled Rib 16-18 300 125 (rare) 140 (medium) 160 (well done) 5 3/4 ! 6 1/4 1 7 ! i Rolled Chuck 3-5 425 then 300 160 (well done) 3-4 I Zeal Leg Shoulder , rolled 16 20(3- roasts) 300 325 170 (well done) 170 (well done) f !' 4-5 \ 1 1 Lamb Leg Shoulder , rolled 6 1/2 -7 3-4 325 325 180 (well done) 180 (^rell done) 1 3-4 2 1/2 - 3 Pork Loin, bone in Leg, boned Le.g, bone in 11-15 15 12 325 325 325 185 (well done) 185 (well done) 185 (well done) 31/2-4 7 1/4 5 1 Bam Tenderized Pre-cooked 10-li^ IO-II+ 325 350 160 (wall done) ! 1 3-31/2 1 1/2 : Bacon, Canadian style 15 325 170 i 2 1/3 1 i Turkey, not stuffed Water Cooking: Corned Beef Brisket Tongue, Beef 20- , 12-15 325 ■^90 (Thermometer in- serted, between thigb and 'body) 5 1 1 5 1/2- 6 1/2 1 hour per lb. ! for each tongue * Adapted from "Cooking Meat in Quantity". National Live Stock and Meat Board. AUSTRIAN RAVIOLI Quantity ^■ lb. 12 lb. 3 lb. 8 oz, E,P. 1 lb. k oz. E.P, 3 1/2 gal. i^ oz. (1/2 c.) 3 lb, 8 oz. 3 qt. 3 qt. 1 1/2 qt. ^■ 1/2 qt, 2 oz. (1/4 c.) 1 tsp, 10 lb. Ingredient ' Bacon, diced Beef, groxind Onions, chopped Green peppers, diced vJater, boiling Salt Macaroni Tomatoes Tomato soup Tomato paste Water Salt Pepper Peas, frozen, cooked B-8082 Yield ; 100 servings ' Size. of serving ; 6 oz, (3/^ c») Method 1, Saute bacon until crisp. Drain, saving fat, 2, Brown beef, onions, and green pepper in bacon fat in steam- jacketed kettle, 3, Cook macaroni in boiling salted water in steam- jacketed kettle until tender. Drain and wash with cold water, 4, Combine macaroni, bacon, beef, tomatoes, tomato soup, tomato paste, water and seasonings. Simmer 10-15 minutes to blend flavors, 5, Cook peas in boiling salted water in steam- jacketed kettle until just tender. Drain, 6, Combine peas with meat mixture just before serving. Bring volume to 6 gal, (for 100 servings) with water. Heat thoroughly. BEEF A U MODE ■quantity 35 lb. 5 oz. (2/3 c.) 2 tsp, 1 lb, 8 oz. E.P. k lb, E.P. 6 oz. E.P. 1 lb. 8 oz. E.P, 2 oz, 3 qts. 2 gal. 12 oz. 12 oz. Ingredient Chuck ^ rmit^^ or bottom round, boned Salt Pepper Flour Onion, chopped Carrots, chopped Green pepper, chopped Celery, chopped Parsley, chopped Tomatoes Stock Fat Flour Yield: 100 servings Size of serving ! 3 oz» Method 1, Dredge roast in seasoned flour. 2, Broim in oven at 400 °F, 3, Reduce temperature to 300°F, Cover roast with chopped vegetables and tomatoes, 4, Roast in covered pans with steam damper closed until meat ther- mometer registers 155-160 °F. (3-4 hrs. for 6-8 lb, roasts). 5, Using drippings add water to bring volume to 2 gal, 6, Make a roux of fat and flour; whip into hot stock stirring until mixture is thickened. D-8082 BEEF AND RICE BALLS (PORCUPINES) Quantity 16 lb. ^ oz, (1/2 c.) 2 qt, 4 lb. 1 gal. 1 gal. 1 lb. E.P. 2 Tbsp. 1 Tbsp, Ingredient Beef, ground Salt Water, cold Rice, uncooked Tomatoes Hot water or stock Onions, chopped Thyme Oregano Yield ; 100 servings Size of serving ; 2 balls, No.20 scoop Method 1, Combine beef, salt, cold water, and rice. Mix until just combined, 2, Dip with a No, 20 scoop; shape like a finger roll, 3, Place meat balls in roasting pan, 4, Combine tomatoes, hot water, onion, oregano, and thyme, 5, Cover meat balls with tomato mixture. Cover pan, 6, Bake at 325°F. for 1 1/2 to 2 hours or until rice is tendei*. Add water or stock during cooking to keep balls covered and rice moist. BEEF AND NOODLES -Quantity Ingredient . 15 lb, raw or Beef, diced 7 lb, 8 oz, cooked* lb. E.P. oz. (1/k c) tsp. tsp, gal. lb, 8 oz, lb, k oz. lA c. 1 tsp. For color ^ lb, 8 oz. ^ 1/2 gal. 8 oz. (1 c.) 2 c. Onions, chopped Salt Pepper Thyme Stock, beef Fat Flour Worcestershire sauce Garlic powder Kitchen Bouquet Noodles Water Salt Parsley, chopped Yield ; 100 servings Size of serving ; 6 oz, (3/4 c.) Method 1. Brown raw beef, onions, and seasonings in steam- jacketed kettle, 2. Cover with stock and simmer until tender (1 to 1-1/2 hrs,) 3. Make a roux of fat and flour. Whip into stock stirring until mixture thickens, 4. Add V/orcestershire sauce, garlic powder and Kitchen Bouquet, 5. Cook noodles in boiling salted water until tender. Drain and rinse, 6. Combine beef and noodles. Bring volume to 5 gal, for 100 servings Check for seasonings, 7. Garnish generously with chopped parsley. * Add cooked beef to gra:vy and noodles BEEF AND VEGETABLE STEW Quantity 20 lb. To cover meat 2 lb. 2 lb. 7 lb. 8 oz. 7 lb. 8 oz. 7 lb. 8 oz, 2 lb. 8 oz. ill, P. E.P, E,P, E.P. 5 oz. (2/3 cup) 1 tsp. 1/2 c. -„3;-.. Ingredient Beef, cut in cubes "rfater Fat Flour Onions, small Potatoes , quartered C arrets , quartered Celery rings Salt Pepper Parsley, chopped Variations Meat Pie: P-8082 Yield ; 100 sei*vings Size of serving: 7 oz. Method 1, Brown meat in steam- jacketed kettle, 2, Cover meat with water j siiraner until tender (2-3 hours). 3, Combine fat and flour to riake a roux. Add to meat mixture, stir until thickened. 4, Steam onions, potatoes and carrots until tender, 5, Cook celery until just tender in boiling salted water j" drain, 6, Combine meat and vegetables. Add seasonings, 7, Add water to bring volume to 6 gal, for 100 servings, 8, Sprinkle parsley on top of each pan of stew before sending to counter. Prepare as for beef stew. Cut vegetables in I/2 - 3/4 inch pieces. Put 6 qt. mixture in large counter pan. Heat thoroughly, top with 28 (7x4) baking powder biscuits. Bake at 400 - 425° E. until biscuits are baked. Individual Meat Pie: Put 6 oz, mixture in individual casseroles. Top with pastry, "drop crust" or mashed potato. Beef Stew and riimplings ; Arrange 28 (7 x 4) cooked dumplings on beef stew. Cover with a little gravy to keep moist. Garnish with chopped parsley. Lamb Stew ; Substitute lamb meat for beef; Add 2 tsp, thyme. substitute 2 lb, 8 oz, peas for celeiy. D-60b2 BEEF LOAF ■quantity 20 lb. k lb. 4 oz. (1/2 c.) 2 tsp, 1 c. 18 (3 1/2 c.) 2 1/2 qt. Variations ! Beef and Pork Loaf ; Ik lb. 6 lb. Barbecued Beef Loaf ; Catsup Meat Loaf ; Veal Loaf: Ingredient Beef, ground Bread, fresh chopped Salt Pepper Onions, chopped Eggs, beaten slightly Water, cold or beef stock Yield ; 96 servings 8 loaves (12 slices) Size of serving : 1 slice Method 1. Combine all ingredients on mixer until just combined. Do not overmix, 2. Scale 4 lbs. into each greased meat loaf pan, packing firmly, 3. Set loaf pans in baking pans; svirround loaf pans with 1 inch of hot water. 4. Bake at 350 °F. for 1 l/2 hours. 5. Remove from oven. Let rest in warm place about l/2 hour before slicing, 6. Drain excess drippings from each pan. Turn out of loaf pan and slice. Cut each loaf in 12 servings. Ground beef Ground pork Pour 1 c. Barbecue Sauce over each beef loaf before baking. Substitute 1 qt. Catsup for 1 qt, of Cold Water in beef loaf mixture. Substitute Ground veal for Ground beef. Add: 1 c. Green peppers, chopped fine l/4 c. Parsley, chopped 1 tsp, thyme BEEF PATTIES Quantity 20 lb. k lb. ^ qt. 5 oz. (2/3 c.) As needed -5- Ingredient Beef*,' raw, ground Bread crumbs, soft Cold water Salt Paprika Yield ; . Size of serving Method D-8082 100 servings serving ; 1 pati^r (^ oz.) 1. 2. ^. * Lamb, ham, or veal may be used in _ place of the beef. Reduce quantity of water. Combine all ingredients. Do not overmix. Shape into patties - 4 per pound of mixture,** Arrange on baking sheet. Sprinkle with paprika. Bake in a moderate oven (350° F.) for 20 minutes or until cooked. ** For HAMBURGER AMD BUN sh^e patties 8 to 1 lb, of meat mixtvire. Yield ; 200 serving Yield ; 200 serving Size of serving ; 1 patty (2 oz.) 1. Spread split buns with softened butter. 2. Arrange buns in counter pans cut side up. 3. Heat 5-10 minutes in 350° F, oven. 4. Insert cooked hamburger in bun. BEEF-POTATO BURGERS quantity Ik lb. 11 lb. E.P. 1 lb. E.P. ^ oz. (1/2 c.) 1 tsp. As needed Ingredient Beef, ground Potato, raw, chopped Onion, chopped Salt Pepper Paprika Yield ; 100 servings Size of serving ; 4 oz. raw wt. Method 1. Combine all ingredients. Do not overmix, 2. Shape into patties 4 oz, each. 3. Arrange on lightly greased pans; sprinkle with paprika. Bake at 350° F, until potatoes are tender. D-8082 POT ROAST OF BEEF ■•~6- Quantity Infrredient 35 lb. Chuck, rump or bottom round, boned 5 oz. (2/3 > Z tsp, 1 lb. = .) Salt Pepper Flour 8-12 oz. 1 qt. To taste Flour Water, cold Seasonings Quantity Ingredient Hot Roast Beef Ssndwich: 20 lb. 3 oz. 1 1/2 tsp. 3 G. 2 gal. 100 slices Chuck, rump or bottom round, boned Salt Pepper Flour Gravy- Bread Yield ; 100 servings Size of serving ; 3 02. Method 1, Dredge roast in seasoned flour. 2. Brown in oven at 400° F. 3o Reduce temperature to 300° F. 4, Roast in covered pans with oven damper closed \intil meat thermometer registers 155-1^0° F» (3-4 hoiors for 6-8 lb. roasts). Add a little water to roasting pan as needed. 5, Drain drippings from roast pan. Heat in bain marie or over direct fire, 6, Add hot water to drippings to bring volume to 1 gallon. 7, Mix flour and water until smooth; whip into hot stock. Add seasonings to taste, 8, Let roast rest for about 30 minutes for best carving results, 9o Slice on electric slicer set at niimber 8 or 9» Method Yield ; 100 servings Size of serving ; 1 I/2 oa, meat 1/4 c. gravy 1, Proceed as for pot roast of beef. 2, Slice roast beef and place 1 1/2 oz. on slice of bread- arranged in counter pan. 3, Cover with damp towel or aluminum foil to keep hot and moist. 4, Serve with 1/4 c, gravy at counter. RAGOUT 01-' HEEF Quantity 35 lb. E.P. 1 lb. 3 oz. 2 tsp, » 12 oz. .12 oz. ^.P. 2 qt. 6 lb. E.P. 3 lb. E.P. 3 lb. E.P. 1/3 cup. -7' Ingredient Beef stew, meat Flour Salt Pepper Fat, melted Onions, chopped Stock Potatoes, diced Carrots, diced Celery rings Worcestershire sauce D-8082 Yield ; 100 servings Size of serving ; 6 oz. Method 1.. Combine flour, salt and pepper. 2. Dredge meat in seasoned flour and place on greased roasting pans. 3. Broim meat in oven at ^00° F. ^. Add onions and stock. 5. Bake meat covered for 3 - 3 1/2 hours or until meat is fork tender. 6. Steam potatoes, carrots and celery until partially tender. 7. Add vegetables and Worcestershire sauce to meat mixing carefulily. 8. Continue baking covered until vegetables are tender. Check for seasonings. .BEEF SHORTCAKE Quantity 20 lb. 1 lb. 3 gal. 2 lb. 8 oz. 2 lb. 8 oz. 1 qt. 1 c. 5 oz. (2/3 c.) 1/3 c. Few drops 100 Ingredient Beef, ground Onions, chopped Water or stock Fat (from meat) Flour Catsup Horseradish Salt Kitchen bouquet Tobasco sauce Baking powder biscuits Yield ; 100 servings Size of serving^ ; 5 oz, (2/3 c#) on 1 biscuit Method 1. Brown meat and onions in steaw jacketed kettle; drain off fat, saving for roux, 2. Add water or stock and simmer " for 20 minutes. 3. Make a roux of fat and flour. Stir into meat mixture. Cook until thickened, stirring frequently, ^, Add catsup, horseradish, salt and kitchen bouquet, and tobasco sauce. Check seasoning. Add water or stock to bring volume to 5 gal, for 100 servings. 5. Serve on baking powder biscuit. D-8082 -6^- ROAST RIB OF BEEF Yield; 100-112 servings Size of serving; ; 1»*5 «i. Quantity Ingredient Method 50 - 60 lb. Rib of beef untriitsned 1. Arrange ribs fat side up on a or rack in roasting pans. Season ^1 - 51 lb, (4 ribs) Rib of beef trimmed with salt. 3 oz. Salt 2. Roast at 30O - 325° F, until a roast meat thermometer registers the desired degree of doneness, 3. Remove from oven; let roast rest for 30 minutes before carving, k. Add water to drippings. Reheat and serve as pan gravy or thicken with a roux, ' Time Table for roasting large 7 cut ribs of beef at 325" F. Rare Internal Temperature 125° F, k hours Medium " " 140° F, 5 hours Well done " " 160° F« 6 hours To carve roast at the counter: remove strings, cut rib in half. Arrange in serving pan. Carve well done beef from the small end of the roast; carve medium rare slices from heavy end of the roast. One 7 cut rib roast will yield 25-28 slices, .To carve roast on electric slicing machine: remove strings and trim off rib bone. Slice on machine at desired thickness (#10). Thinner slices may be carved by machine than "by hand. CREOLE BEEF SPAGHETTI Quantity 4 lb. 2 lb. E.P. 1 lb, 8 oz. E.P, (12 peppers) 5 lb. 8 oz, 5 1/2 gal, 5 oz. (2/3 c.) *3 gal. 12 oz, (1 1/2 c.) k oz. (1/2 c.) 8 oz. (1 c.) 2 Tbsp. 2 lb. 1 c. -9* Ingredient Yield ; 100 servings Size of serving ; 6 oz, Method D-8082 (3/^ c.) Beef, ground 1. Broim meat, onions, and green Onions, chopped peppers in steam jacketed kettle Green pepper, chopped or over direct fire. Spaghetti Water, boiling Salt Tomatoes Bacon fat Sugar Salt Oregano Parmesan Cheese, grated Parsley, chopped 2. Cook spaghetti in boiling salted water until tender. Drain; rinse with cold water, 3, Simmer tomatoes with bacon fat, sugar, salt and oregano, k. Combine meat and sauce, with spaghetti. Check seasonings, 5. Put into serving pans; sprinkle with cheese, 6. Bake spaghetti in oven at 350 to ^0° F, 15-20 minutes, 7. Garnish with chopped parsley before sei-ving. *May substitute 3 qt. tomato paste, 3 qt, water and 1-1/2 gal. tomatoes. CHILI CON CARNE Quantity * 6 lb. 10 lb. 1 lb, 12 oz, E,P, 1 lb, E,P, 5 cloves 1 qt, 3 gal. 2/3 c. 3/^ c. 1 Tbsp, 1 Tbsp. 1 Tbsp. 8 oz, 1 qt. Yield ; 100 servings ■ Size of serving; 7 oz. Ingredient Method Kidney beans, dry 1. Ground beef 2. Onions, chopped Green pepper, chopped 3. Garlic, chopped Tomato juice Tomatoes Chili powder Salt Ginger Nutmeg Dry mustard Cornstarch Cold water ^. 5. 6. 7. Cover kidnqy beans with water; soak overnight or several hours. Simmer beans in steam- jacketed kettle or steamer until tender. Brown beef, onions, green pepper, and garlic in steam- jacketed kettle. Add tomatoes and tomato juice; simmer 1 hour. Bring volume to 6 gal, for 100 servings. Add seasonings. Mix cornstarch and cold water; thicken chili. Check seasonings. 10 1/2 qts. canned kidney beans. D^8082 NEW ENGLAND BOILED DINNER -1-0-- Yield: 100 servings Size of serving ; 3 oz, meat with carrot, potato, and cabbage. (3 oz. each) . Quantity ^5-50 lb. 2 lb, E.P. 2 Tbsp. 30 lb. E.P. as needed as needed 20 lb. E.P, Zk lb. E.P. i lb. Ingredient Method Corned beef, brisket 1, Put washed corned beef into steam- jacketed kettle; cover with water, 2. Add onions, and whole black pepper; simmer 3 to il- hours or until meat is tender. Drain off stock, 3, Keep meat covered with some of the hot stock during the serving period to keep it hot and moist, k. Cook cabbage in boiling salted water in quantities as needed during the serving period, 5. Steam carrots and potatoes in quantities as needed during the serving period. 6. Arrange sliced corned beef in overlapping slices dcwn one side of counter service pan. Arrange cabbage wedges, carrots and potatoes down opposite side of pan; season with melted butter, 7. Pour a little hot stock over meat and vegetables. Heat in oven at 350-400° F. until very hot just before sending to the counter. Onions, small Whole black pepper Cabbage, wedges Water, boiling Salt Carrots Potatoes Butter, melted ^li- l)-8o82 BAKED HASH Quantity- Ingredient 20 lb. 20 lb. E.P, Meat, cooked, chopped coarsely Potatoes, cooked chopped coarsely 1 lb. 10 oz, E,P. Onions, chopped 12 oz. E.P, (6 peppers) Green pepper, diced Fat Tomatoes (1/2 c.) Salt Pepper Meat stock 8 oz, 5 qt. it- oz. 1 1/2 tsp. To moisten 12 oz. 3 lb. E.P. Yield ; 100 servings Size of serving ; 6 oz. (3/^ c.) Method 1. 2. 3. i^. 5. Pimientoes, cut in strips Potatoes, ■ cooked, cut in strips. Saute onions and green peppers In fat. Combine chopped potatoes, meat, onions, green pepper, tomatoes and seasonings. Add stock to moisten, ^ - Put in baking pans. Garni.sh top with strips of potato and piiniento. Bake at 350° F, for 35 to ^5 minutes, or until thoroughly heated and browned. Corned Beef Hash with Poached Egg Yield ; 150 portions Size of serving ; ^ oz, plus 1 poached egg Put ^4- oz, corned beef hash into individual casseroles. Make indentation in center with back of spoon. Bake at 350° F. until hot and hash begins to brown. Just before serving put poached egg into indentation. Or, scale 8 lb, hash into long counter pan; top with Zk poached eggs. CREAMED DRIED BEEF ON TOAST Yield : 100 servings Size of serving ; 3 oz» (2/3 c,) on 1 slice toast Quantity ^ gal. 2 lb, 8 oz, 2 lb. 8 oz. 6 lb. 8 oz, 1 lb. To taste 1 tsp, 100 slices Ingredient Milk Fat Flour Dried beef Flour Fat Salt Pepper Bread, toasted Method 1, Heat milk to 180° F, in bain marie, 2, Make roux of fat and flour. ,. Whip into hot milk. Cook, stirring until it begins to thicken, 3, Cut dried beef into small pieces. 4, Dredge dried beef with flour. Saute until edges of beef curl slightly, 5, Add dried beef to cream sauce, 6, Check for seasonings. 7, Serve on toast. D-8082 x.o(JALLOP^.O DRIED BEEF AND EGGS -ik. .^antity 8 doz, 3 gal. 8 oz, E.P, 1 lb. 14 oz. 1 lb. 14 oz, 5 lb, k oz. (1/2 c.) 1 tsp, 3 qt. 8 oz, (1 c.) Ingredient Eggs Milk Onions, chopped Fat Flour Dried beef, Salt Pepper cut Bread cubes l/2 inch Butter or fortified margarine Yield; 100 servings Size of serving ; 6 oz, (3/4 c.) Method 1, Steam eggs for 18 minutes. Put into cold water immediately; shell 2, Heat milk to 180° F, in bain marie with onion. 3, Make a roux of fat and flour, 4, TfJhip into milk; stir until mixture begins to thicken, 5, Add dried beef and seasoning to white sauce. Add sliced hard cooked eggs, 6, Put mixture in counter pans, 7, Melt butter or fortified margarine; mix with bread cubes. 8, Put bread cubes over top of dried beef mixture, 9, Bake at 350° F. for 20 to 25 minutes until thoroughly heated and toast cubes are browned. •ESCALLOPED DRIED BEEF AND POTATO Quantity 3C ) lb. . E,P, 2 1 1/2 gal, lb, 4 oz. 1 lb, 2 oz, 1 tsp, 5 lb. 4 oz. (1/4 c.) 1 Ingredient Potatoes, sliced Milk Flour Fat Salt Pepper Dried beef, cut Yield ; 100 servings Size of serving ; 6 oz, (3/4 c,) Method 1, Heat milk to 180° F. in bain marie, 2, Make a roux of flour and fat, 'Whip into hot milk; cook stirring until thickened. Add seasonings, 3, Combine drained potatoes, white sauce, and dried beef, 4, Put into baking pans. Bake at 300-325° F. for 1 1/2 to 2 hours or until potatoes are tender. -i3' HAMBURGER JDEEF DISH PIE D-8082 Yield ! 100 servings Size of serving; 1 square (3x2|-") or 7 oz. Quantity 16 lb. 3 gal. 2 lb. 8 oz. 2 lb. 8 oz. 5 oz. (2/3 c.) 1 tsp, 1/3 c. 6 lb. E.P. 6 lb. E.P. 6 lb. E.P. 4 lb. 1 gal, 2 Tbsp. Ingredient Beef, ground Water Fat (drained from meat) Flour Salt Pepper Kitchen bouquet Carrots, diced Potatoes, diced Onions, diced Peas, frozen Water, boiling Salt Method 1. Brovm meat in steam jacketed kettle, 2. Drain off fat to use for roux, 3. Add water to meat and simmer for 15 to 20 minutes. 4. Make a roux of fat and flour. ' Whip into meat mixture. Stir until thickened. Add seasonings and kitchen bouquet, 5. Steam carrots, potatoes, and onions until just tender, 6. Cook peas in boiling salted water until just tender. Drain. 7. Combine vegetables vrith meat mixture. Add water to bring total volume of mixture to 6 gallons for 100 servings. 8. Place 6 qt, of mixture in large counter pan. Heat thoroughly; cover with drop crust. Drop crust ; h 1/2 c. 3 c. 2 qt. 2 Tbsp. 2 Tbsp. 2 lb. 2 oz. (6 Tbsp.) 1 lb. Egg whites Egg yolks Milk Sugar Salt Flour Baking powder Fat, melted 1, Combine beaten eggs, milk, sugar, and salt, 2, Mix flour and baking* powder. 3, Combine flour and egg mixture, mixing just enough to combine. Mix in melted fat, 4, Pour batter over top of each pan of hot meat mixture. Bake at 400° F, for 15 to 20 minutes or until cirust is baked, portions Cut in D-8082 ♦FRENCH BEEF HASH Quantity 10 lb. E,P, 20 lb. E.P. 2 gal. 1 lb, k%z, 1 lb. k oz. 2 oz. {l/k c.) 10 oz. E.P. 2 lb. 1 c. ■*lk- Ingredient Beef, chopped, cooked Potatoes, sliced Milk Fat Flour Salt Onions, chopped Cheese, grated or dehydrated Parsley, chopped Yield ; 100 servings Size of serving ; 6 oz, Method (3/^ c.) 1. Heat milk to 180° F. in bain idarie. 2. Make a roux of fat and flour. Whip into hot milk; cook stirring until mixture thickens. Add seasonings. Combine meat, drained potatoes, white sauce and onions. Put into baking pans. Bake at 300-325° F. for 1 1/2 to 2 hrs. or until potatoes are tender. Top with cheese the last half -hour of baking. Garnish with chopped parsley before sending to the counter. 3. 5. 6. * Escalloped Ham and Potatoes ; Omit grated cheese. Substitute 8 lb. E.P, diced cooked ham for beef. MEAT OAT LOAF Quantity 15 lb. 3 lb. 1/2 c 1 Tbsp, 2 1/2 Tbsp. 15 ^ 1/2 qt. 1 1/;+ qt. 10 oz. E.P, Ingredient Beef, ground Oatmeal Salt Pepper Celery Salt Eggs Milk Catsup Onions, chopped Yield; 96 servings Size of serving : 1 slice Method 1. Combine all ingredients mixing well, 2. Scale k lb. mixture into greased meat loaf pans; pack well, 3. Put meat loaf pans in a large pan; surround with 1 inch water. k. Bake at 350° F, for 1 to 1 l/2 hr. 5. Allow loaf to rest for l/2 hr. before slicing. SPANISH MEAT LOAF Quantity Zk lb. 2 qt. 7 oz. 7 oz, 1 lb. 8 oz. 2 1/2 qt. 10 10 oz. (1 1/^ qt.) 1 lb, 8 oz, E.P, ^ oz, (2 peppers) 4 oz, (1/2 c) 1 tsp, GRAVY ; ^ qt. 8 oz. 8 oz. To taste MEAT TURI^OVERS: ,)uantity Meatballs ±5 lb. 3 lb. 1 3/^ qt. 5'oz. 2 tsp. 12 1 qt. As needed 2 qts. SPAGHETTI 6 lb. k OZ. 2 lb. 10 OZ. E.P, 1 lb. 1 3/^ gal. 1 qt. 3 OZ. (1/3 c.) 1 Tbsp, 2 Tbsp, 3 cloves 3 Tbsp. 1/4 c. 3 shots 3 c. Ingredient Ground beef Bread ^ chopped Water Salt Pepper Eggs, beaten Flour Paprika Beef stock -35- D-8082 Yield ; 100 servings Size of serving ; 2 meat balls k oz. spaghetti Method Spaghetti Salt ■Mushrooms, sliced Onions, chopped Bacon fat Tomatoes Tomato paste Salt Pepper Sugar Garlic, chopped Oregano Worcestershire sauce Tobasco sauce Parsley, chopped 1, Combine beef, bread, eggs, water, and seasoning. 2, Portion with No, 20 scoop. Shape in balls and roll in flour, 3, Place meat balls on greased baking pans; sprinkle with paprika, ^, Brown at 425° F, Transfer meat balls to roasting pans, 5, Pour stock over balls; bake 30 minutes at 350° F, 1, Cook broken spaghetti in salted water until tender. Drain and rinse. 2, Saute mushrooms and onions in bacon fat, 3, Simmer mushrooms and onions, tomatoes, tomato paste, salt, pepper, sugar, garlic, oregano, Worcestershire sauce and tobasco sauce for 1 hour, 4, Combine spaghetti and sauce. Add tomato juice if additional moisture is necessary, 5, Check for seasonings, 6, Reheat spaghetti thoroughl;/. Garnish with chopped parsley. Arrange meat balls on top of spaghetti. D-8082 NORWEGIAN MEAT BALLS Quantity 9 lb. 9 lb. 12 oz. E.P. 5 oz. 3 lb. 8 oz. 20 ^ oz. (1/2 c.) 2 Tbsp. 2 Tbsp, 3 Tbsp, 6 oz. 2 1/^ qt. 1 lb. (1 qt.) 2 gal. 8 oz. 8 oz. Ingredient Beef, ground Pork, grovmd Onions, chopped Fat Bread, chopped Eggs Salt Nutmeg Ginger Allspice Cornstarch Milk Flour Stock Flour Fat Yield ; 100 servings Size of serving ; 2 balls No, 20 scoop Method 1, Saute onions in fat, 2, Combine meat, onions, chopped bread, eggs, seasonings, cornstarch and milk, 3, Dip meat balls with No, 20 scoop; shape into balls and roll in flour, i - k. Put on greased baking sheets, brown in oven at 400-^25 F. 5. Heat stock to boiling j make roux of fat and flour. Whip roux into stock stirring until thickened. 6. Transfer meat balls to roasting pans; cover with gravy. Bake covered at 325-350° F. for 1 hour. Add water or stock as needed. SAVORY MEAT BALLS Quantity 15 lb. 5 lb. 2 1/2 qts. 3 lb. 3 oz. 1 tsp. 15 1 lb, 8 oz. 1 1/2 qts. 3 lb. E.P. 1 lb. 8 oz. E.P 8 oz. E.P. 1 gal. 2 qts. Ingredient- Beef, ground Pork, ground Milk Bread, chopped Salt Pepper Eggs, beaten Flour Yield ; 100 servings Size of servings t2 Meat ball s No, 20 scoop Method 1, 2, 3. 4, 5. Apples, peeled and chopped 6, Onions, chopped Celery, chopped Green pepper, chopped 7. Tomatoes Tomato puree Combine beef, pork, milk, bread, pepper, salt, and eggs. Do not overmix. Dip meat with No, 20 scoop. Shape into balls and roll in flour. Arrange on greased baking sheets. Brown in oven at 400° F, Transfer meat balls to roasting pan. Combine apples, onions, celery, green pepper, tomatoes and tomato puree. Pour sauce over meat balls. Bake covered at 350° F. for 45 minutes to 1 hour basting meat balls occasionally with sauce. MEAT BALLS IN TOMTO SAUCE Prepare meat balls as for Savory Meat Balls, Substitute for the sauce; 4 No. 5 cans Condensed Tomato Soup 4 No, 5 cans Water Bake meat balls with tomato sauce 1-1 l/2 hours. ■37.- D-8082 SWEDISH MEAT BALLS quantity 12 lb, > 6 lb. 6 oz. E,P. 3 oz. 2 1/2 qts. 2 lb. 8 oz. 12 1 lb. E,P, 1 lb. 1 lb. 8 oz, 1 1/2 gal. 9 oz, 9 oz. Ingredient Ground veal Ground pork Onions, chopped Salt Milk Bread, chopped Eggs, beaten Carrots, raw, chopped Flour Yield ; 100 servings Size of serving ; 2 meat balls Method 1, Combine veal, pork, onions, salt, milk, chopped bread, eggs, and carrots. Do not overmix. 2, Using a No, 20 scoop portion and shape meat balls. 3, Roll in flour. Place on greased baking sheets; brown in oven at 425° F. 4, Transfer to roasting pans; cover with mushroom sauce. Bake at 350° F, for 45 minutes to 1 hour. Fresh mushrooms, sllcedl. Saute mushrooms in fat. Fat 2, Heat stock to boiling Beef stock Fat Flour 3, Make a roux of fat and flour; whip into stock stirring until thickened, 4, Add mushrooms. r>-8o82 MEAT BISCUIT ROLL Quantity 15 lb. 4 oz, E,P, 2 1/2 qt. 10 oz, 10 oz, 2 oz. (1/2+ c) 1 tsp. Biscuit Dough 10 lb, 10 oz, 3 oz, 2 lb, 3 3/^ qt. -3«- Ingredient .. Meat, cooked chopped Onions, chopped Meat stock Fat, melted Flour Salt Pepper Flour Baking powder Salt Shortening Milk Yield ; 100 servings Size of serving; 1 i^sll l/k c, gravy or sauce Method 1, Heat stock in bain marie or on top of stove. 2, Make a roux of fat and flour. Whip into stock; cook until thickened stirring frequently, 3, Combine meat, onion and gravy. 1 1/2 gal. Brown gravy, tomato sauce or mushroom sauce k. Mix flour, baking powder and salt. Rub in shortening. 5, Add milk; mix until dough clings together, 6, Remove one-third of dough to floured table. Knead until under side of dough is smooth. Turn dough over and shape into an oblong piece, 7, Roll dough into a rectangular piece about 12 to 14 inches wide and l/k inch thick. 8, Spread with one- third of meat mixture. 9, Roll like a jelOy roll and seal seam. 10. Shape roll until it is about k inches in diameter. 11. Using a sharp knife cut into 3/4 inch slices, 12. Place on greased baking sheet cut side up. Bake at 425° F« for 15 to 20 minutes. Repeat steps 6 thru 12 for remaining dough and meat mixture. 13. Serve with sauce. ■39- MEAT AND RICE CROQUETTES Quantity . 8 lb. k lb. 12 oz, 5 gal. , 5 oz, (2/3 c.) 10 oz, E.P. 10 oz, E.P, 8 oz. 28 Few drops k oz. (1/2 c.) 2 qt. For dipping ; 18 2 1/2 c, ^ qt. 1 1/2 gal. Ingredient^ Meat, cooked and chopped Rice Water Salt Green pepper, chopped Onions, chopped Fat Eggs, beaten, slightly Tobasco sauce Salt Bread crumbs, fine Eggs Milk Bread crumbs, dry- Tomato or other sauce I>.8082 Yield ; 100 servings Size of serving ; 2 croquettes (No. 20 scoop) l/k c. sauce Methed 1, Cook rice in boiling salted water; drain, 2, Saute green peppers and onions in fat. 3, Combine rice, meat, vegetables, seasonings and beaten eggs, 4, Spread in shallow paais. Chill. 5, Dip with a No. 20 scoop; roll in fine crumbs shaping croquettes as cones or logs. Chill thorovighly. 6, Dip croquettes in egg-milk mixture; drain and dip in crumbs, 7, Fiy in deep fat at 385 F, until brovmed. Drain, 8, Serve with sauce. STUFFED PEPPERS 5!uantit;y 50 3 lb. 8 oz, 1 1/2 gal, 4 oz. (1/2 c.) 1 lb, 8 02, E.P, 2 lb, E,P. 12 oz, E.P, 5 lb, 2 qt, 1 No, 10 can For topping ; 2 qt, 8 oz, 1 1/2 gal. Ingredient Green peppers, large Rice V/ater, boiling Salt Celery, chopped Carrots, chopped Onions, chopped Meat, cooked, chopped Tomatoes Corn, whole kernel Bread crumbs, so it Butter "or margarine Brown gravy or sauce Yield } 100 servings Size of serving : 1/2 pepper and 1/4 c, gravy Method 1, Wash peppers, cut into halves and remove seeds, 2, Cook rice in boiling salted water. Drain. 3, Steam carrots, celery, and onions until just tender, 4, Combine meat, rice and vegetables mixing thoroughly. If more moisture is needed, use liquid from corn. Add seasonings as needed. 5, Stuff pepper halves with the mixture. 6, Put into greased counter pahs; add a little water to each pan. 7, Bake in a moderate oven (350 F.) until peppers are tender, 8, Sprinkle buttered crumbs over tops, return to oven; increase oven temperature to 400 brown, 9, Serve with gravy or sauce. NOTE: Other combinations of cereals, vegetables and meats may be used for stuffing peppers. Eighteen to 20 quarts of mixture will be needed to fill 100 peppers. F. and TPmLE PIE Quantity Ingredient 5 lb, 6 oz, 5 gal. Gornmeal Salt Water 20 lb, 1 lb, 4 oz, E,P, 4 ploves 2 •#i'0' cans 6 oz, 1/4 c, 1/2 tsp. Beef, ground Onion, chopped Garlic, minced ♦Tomatoes Salt Chi]i powder Tobasco sauce * 1 #10 can tomato puree may be substituted • for 1 #10 can tomatoes. Yield : 100 portions (4 long counter pans) Size of serving : 6 oz. Method 1, Combine cornmeal with 3 qts. cold water. Heat remaining water and salt to boiling. 2, Stir cornmeal into boiling water, cook 15-20 minutes stirring frequently, 3, line counter pans with the mush bringing it up on to the sides. Save some of the mush to put on top of the pie, 4, Brown beef, onions and garlic. Add tomatoes, salt, chili powder, and tobasco sauce. Simmer until thickened and well seasoned, 5, Divide meat sauce into mush- lined pans. 6, Spoon remaining mush into meat mixture seeing that it is covered with sauce, or, using a pastry bag flute mush over the top of the meat mixture, 7, Heat thoroughly in the oven. BACON AND APPLE CASSEROLE -^h. Quantity 7 No, 10 cans 3 lb. k oz, 3 lb. 2 lb, 5 oz. 1 1/2 Tbsp. 1 lb. (2 qt.) 8 oz, (l c.) Ingredient Apples, sliced Bacon, diced Cornstarch Brown sugar Granulated sugar Salt Bread crumbs, fresh Butter or fortified margarine, melted ]>8oa2 Yield ; 100 servings Size of serving ; 6 oz. (3/^ c») Method 1, Cook bacon; drain off fat, 2, Combine cornstarch, brovm sugar, granulated sugar, and salt« 3, Mix apples, bacon and dry ingredients. k. Put into baking pans or individual casseroles. 5. Combine bread crumbs and melted butter, 6. Top apple mixture with buttered crumbs, 7. Bake at 350° F. for 1 hour or until apples are tender and crumbs are browned. BACON, Si/iJEET POTATO AND PINEAPPLE Quantity 25-30 lb. A,P, or 18 lb, E.P, (canned) 2 oz, ll/k c) 1 lb. Ingredient Sweet potatoes * Salt Butter or fortified margarine * 1 - 2 qt. Fiilk, hot 1 lb. 8 oz. Shortening 1 lb. Brown sugar 2 qt. Pineapple juice 100 slices (2 No. 10 cans) Pineapple 100 slices (5 lbs.) Bacon 1 lb. 4 oz. Marshmallows Yield ; 100 servings Size of serving ; 1 Method 1, Peel raw sweet potatoes; steanl 15-20 minutes or until tender. 2, Mash in large mixer using the wing beater. Add salt, fat and hot milk. Check for seasoning, 3, Heat shortening, brown sugar and pineapple juice until sugar ie melted, 4, Pour 1 cup of glaze into large counter pan. Arrange pineapple slices in pan, 5, Lay bacon on racks and pre-cook in oven until half done. 6, Put No, 12 scoop of sweet potato on pineapple slice, 7, Wrap bacon slice around potato and pinespple. Fasten with wooden skewer, 8, Bake at 425° F, until bacon is done, 9, Five minutes before baking is completed put a half marshmallow on top. Return to the oven to broxm, « NOTE:l.The quantity of milk needed will vary with moistness of the sweet potato, 2, Canned Mashed Sweet Potato . Remash sweet potato adding milk and seasonings as needed for desired consistency and flavor. ROAST LOIN OF PORK Quantity 40-^+5 5 oz, ^ tsp. lb. 12 oz, 12 oz, I Tbsp, 1 tsp. As needed 2 gal. .i*£- Ingredient Pork loin, trimmed Salt Pepper Pork fat Flour Salt Pepper Kitchen Bouquet Stock, pork Yield ; 100 servings Size of Serving ; 3 oz. Method 1. Arrange, pork . in. roasting pans fat side up, 2, Season with salt and pepper, 3. Roast at 325° F, until internal temperature..- registers 185° F« 4, Drain drippings from meat. Skim as much fat as possible, 5» Add water to stock to make 2 gal. Heat to boiling, 6, Make a roux of pork fat and flour. Whip into stock stirring until mixture thickens, 7. Add salt and pepper. Add Kitchen Bouquet for desired color, * For this quantity of pork plan 3 1/2 to ^■ hours; let roast rest for I/2 hotir before carving. ROAST FRESH HAM Quantity 50-55 lb, or 30-35 lb. 5 oz, 2 tsp, 2 gal. 12 oz, 12 OZ. 1 Tbsp. 1 tsp. As needed Ingredient Fresh ham, bone in Fresh ham, boned Salt Pepper Pork stock Pork fat Flour Salt Pepper Kitchen Bouquet Yield; 100 servings Size of serving ; 3 oz. Method 1, Arrange pork in roasting pans fat side up, 2, Season with salt and pepper, 3, * Roast at 325° F, until internal temperature registers 185° F. ^, Drain drippings from meat. Skim as much fat as possible. 5. Add water to stock to make 2 gal. Heat to boiling, 6. Make a roux of pork fat and flour. VJhip into stock stirring until mixture thickens. 7. Add salt and pepper. Add Kitchen Bouquet for desired color. * Plan 5-7 hours for this quantity of meat. The boned ham will require the longer time. Let roast rest for I/2 hr, before carving. 43 D-8082 ARABIAN PORK CHOPS Quantity 33-35 lb. E.P. (100) 1 lb. to 1 lb. 8 oz. 4 oz. (1/2 c.) 1 tsp. 2 lb. 2 oz. (1/4 c.) 2 1/2 qt. 100 100 2 No. 10 cans or 100 slices BREADED PORK CHOPS Ingredient Pork Chops , cut 3 to 1 lb. Flour Salt Pepper Rice, uncooked Salt VJater Spanish onion slices 1/4 in. thick Green pepper rings 1/4 in. thick Tomatoes Tomatoes , fresh Quantity (100) Ingredient Pork chops 33-35 lb. E.P. 1 lb. 8 oz. Flour 2 oz. (1/4 c.) Salt 2 c. Water 18 Eggs, beaten 2 qts. Dry crumbs 8 oz. Fat, melted As needed Paprika Yield ; 100 servings Size of serving ; 1 chop - 5 oz. Method 1. Flour chops; season with salt and pepper. Arrange in baking pans. 2. Brown chops lightly in oven at 400OF. 3. Cook rice in boiling salted water in steam jacketed kettle or with water in steamer until partly done. Drain. 4. Place a scant No. 30 scoop of rice on each chop. 5. Top with slice of onion and ring of green pepper. 6. Pour tomatoes over top. 7. Bake at 325 - 350OF. until chops are tender (about 30-45 minutes). Baste chops if necessary during baking period. Yield ; 100 servings Size of serving : 5 oz. Method Note; 1. Combine flour and salt. 2. Combine milk and beaten eggs. 3. Dredge chops in seasoned flour; dip in egg mixture and drain. 4. Dip chops in crumbs packing them on, then shaking off the excess. 5. Arrange on greased baking sheet. Sprinkle with melted fat and paprika. 6. Bake at 350°F. for 30 min. or until tender. 7. Baste chops with a little water and melted fat while baking. For different flavor add 2 Tbsp. poul try seasoning to flour and salt used for dredging the chops^ D-8082 COUNTRY FRIED PORK CHOPS WITH CREAM GRAVY Quantity :kk-. 30-35 lb, (100) 1 lb, 8 oz, ^ oz, (1/2 c) 2 tsp. As needed 2 1/2 gal, 1 lb. 1 lb. 2 c. Ingredient Pork Chops Flour Salt Pepper Paprika Milk Flour Fat Parsley, chopped Yield ; 100 servings Size of serving ; 5 oz. Method ■ '" 1, Combine flour, salt, and pepper { dredge pork chops, 2, Arrange ion baking sheet and sprinkle with paprika, 3, Brown in oven at 400° F, 4, Heat milk in bain marie to 180° F. 5, Make a roux of fat and flour. Whip into hot milk stirring until mixture is thickened, 6, Transfer pork chops to roasting pan; add pork drippings to milk gravy, 7, Pour gravy over pork chops. Bake at 325 F, for 45 minutes to 1 hr. or until chops are fork tender, 8, Garnish chops with chopped parsley. GLAZED PORK CHOPS Quantity Ingredient 33-35 lb. E.P, (100) Pork Chops, X lb, 8 oz. 4 oz. (1/2 c.) 1 tsp. Flour Salt Pepper 16 - 20 (100 slices) Lemons 3 lb. 3 qt, 6 qt. Bi'own sugar Catsup Water Yield; 100 servings Size of serving ; 1 chop Method 1, 5 oz. Combine flour, salt and pepper. Dredge chops in seasoned flour; arrange on baking pans. Brown in oven at 400° F, Remove from oven, 2, Place slice of lemon on each chop, 3, Combine catsup, brown sugar and water. 4, Pour sauce over chops just before putting in the oven, 5, Bake 1 to 1 1/4 hrs, at 350° F,, basting frequently. -If5- SPANISH PORK CHOPS quantity 33-35 lb. E.P.doo) 1 lb. k oz. (1/2 c.) 2 tsp. 2 No, 10 cans 1 lb. E.P. 12 oz, 12 oz. STUFFED PORK CHOPS Quantity 35-40 lb. E.P.(100) 1/2 c. 8 oz, 3 lb. 8 oz. (7 qt.) 2 Tbsp. 2 oz. (1//+ c.) 1 lb. (1 qt.) 2 Tbsp. 1 gal. 6 oz, 6 oz. 2 Tbsp. 1 tsp. Ingredient Pork chops Flour Salt Pepper Tomatoes Onions, chopped Flour Fat Ingredient Pork Chops Onions, chopped Fat Bread, fresh, chopped Poultry seasoning Salt Flour Salt Stock Flour Fat Salt Pepper D-8082 Yield ; 100 servings Size of serving ! 1 chop (5 oz») Method 1, Combine flour, salt and pepperj dredge pork chops in seasoned flour, Q 2. Brown chops in oven at 400 F, 3. Heat tomatoes and onions in bain marie. 4, Make a roux of fat and flour. Whip into tomatoes. Cook stirring until thickened, 5» Pour tomato sauce over chops, 6, Bake at 350° F, 25 - 30 minutes or until chops are tender. If sauce becomes dry add a little water. Yield ; Size of serving ; Method 100 servings 1 chop (6 oz.) 1. Cut chops 3/4 to 1 inch thick; split back to the bone to make a pocket, 2, Saute onion in fat; combine with chopped bread, salt and poultry seasoning, 3» Stuff pork chops vrith the dressing 4, Dredge in seasoned flour, 5, Broim in oven at 400° F, Reduce heat to 350° F, Add a little water to chops. Cook covered for 45 minutes to 1 hour or until chops are tender. Baste chops frequently to keep them moist, 6, Drain stock from chops; add water or stock to bring to 1 gal,; heat to boiling, 7, Make a roux of fat and flour. Whip roux into hot stock stirring until mixture thickens. Add seasonings. 8, Pour a little gravy over chops as they are served. D-SodQ SAUSAGE IN ACORN SQUASH 46- Quantity 50 k oz. (1/2 c.) 1 tsp, 1 lb. 16 lb, 2 lb. ^r qt.) 1 qt. 1 lb. (1 qt.) Ingredient Salt Pepper Brown sugar Sausage, bulk Bread crujtbs, soft Water Flour Yield : 100 servings Size of serving ; l/2 squash with 1 sausage ball. Method Acorn squash, medium 1, 2. 100 Parsley sprigs 3. ^. 5. 6. 7. 8. 9. 10. Wash squash, cut in half and remove seeds. Place on baking sheets, steam for 10 minutes. Season with salt, pepper and brown sugar. Combine sausage, bread crumbs, and water. Do not overmiX, Using a No. 12 scoop divide the mixture into uniform polption^ (6 balls per pound). Shape into balls; roll in flour. Brown in a moderate oven (350° F.) for 30 minutes or until sausage is nearly cooked. Place a sausage ball in cavity of each squash. Bake at 350° F, for 15-20 minutes or until sausage is done ahd squash is seasoned. Garnish with parsley. SAUSAGE PATTY Quantity 27 lb. 3 lb, 8 oz. 1 1/2 to 2 qt. As needed Ingredient Yield ; 100 servings Size of serving ; 5 oz, Method Pork sausage 1, Combine all ingredients J do not Bread, fresh, chopped overmix. Water 2, Shape into patties, 3 per lb. Paprika of mix, 3. Arrange on baking sheets. Sprinkle with paprika, k; Bake at 350° F. for 25-30 minutes or until patty is well done. OVEN FRIED SAUSAGE LINKS -i^T- Quantity 25 lb. SAUSAGE R0LI5 Quantity 25 lb. Biscuit dough 2 oz, (1/4 c.) 7 1/2 oz. 7 lb, 8 oz. 2 lb. 8 oz. 5 qt. Gravy 1 1/2 gal. 12 oz. 12 02o 2 Tbsp, 1/2 tsp. Ingredient Link sausage Ingredient Sausage links (8 to 1 lb.) Salt Baking powder Flour Fat Milk Milk Flour Sausage drippings Salt Pepper ■ D-8082 rield ; 100 servings Size of serving ; 2 large or k small Method 1. Arrange sausage links on racks placed in baking pans. 2. Bake at 350° F, for 25-30 minutes or until sausages are cooked. Yield: 100 servings Size of serving; 2 rolls with l/k c, gravy Method 1. Arrange sausage links on racks in baking pans. Bake at 350-375° F, vintil partially cooked. 2, Mix salt, baking powder and flour. 3. Rub fat into dry ingredients until the consistency of cornmeal. k. Add milk and mix to a soft dough, 5. Divide dough into portions that are easily handled, 6. Knead on a floured board until dough is smooth on the under side. Roll into rectangular sheets I/8 inch thick and 3 to 4 inches wide. 7. Wrap dough around sausage, seal and cut off, 8. Arrange rolls on baking sheets seam side down, 9. Bake at k25° F, until dough is baked. 10. Heat milk to 180^ F. in bain marie. 11. Make a roux of sausage drippings and flour; whip into hot milk stirring until thickened. 12. Add seasonings. J>.d062 UPSIDE DO^ SAUSAGE CORNBREAD -iki- vjuantity 20 lb, (16/lb,) 4 lb. 8 oz. 4 lb, 8 oz. 1 lb, 8 oz, 2 Tbsp. 9 oz. 3 3/4 qts. 18 1 1/2 c. Sausaee Grav;y: 2 lb. (1 qt.) 8 oz, E.P. 1 lb. E.P. 1 lb. 1 1/4 gal. 1 1/4 gal. 1/2 c. 1/4 c. To taste Ingredient Sausage links Cornmeal Flour Sugar Salt Baking powder Milk Eggs, beaten Sausage fat Yield ; 100-105 servings (7 pans) Size of serving ; 1 piece Method 1, Arrange sausages on baking racks. Bake in oven at 400° F, 20-30 minutes. Drain off fat; save for gravy, 2, Cut brown wrapping paper to fit bottom of 9 X 14 X 2 inch baking pans, 3, Arrange sausages, three per portion, in baking pans, 4, Mix cornmeal, flour, sugar, salt and baking powder, 5, Combine milk, beaten egg and sausage drippings. 6, Make a well in the middle of the dry ingredients. Stir in liquid until well combined. Do not overmix, 7, Scale 3 lb, 4 oz, of mixture into each pan spreading carefully to not disturb the sausage, 8, Bake at 400° F, for 30 minutes or until cornbread is baked, 9« Loosen cornbread around edges of tin. Turn out as for upside- down cake into counter pans. Remove paper. Cut in 3 x 5 pieces, 10, Serve with sausage gravy. Sausage fat Onions, chopped fine Green peppers, chopped fine Flour Water Milk Worcestershire sauce Kitch€kn Bouquet Salt and pepper 1, Heat sausage drippings. Add onion and green pepper cooking until transparent, 2, Add flour; mix well, 3, Whip rovix into hot water stirring until thickened. Add remaining ingredients, 4, Check for seasonings. BARBECUED SPARERIBS Quantity ^ lb, 1 lb. 1 2 2 8 5 5 1 2 3 2 1/2 c. lb. E.P. 1/2 Tbsp. oz. Tbsp. Tbsp. qt. qt. qt, Tbsp, c. 49- Ingredient Spareribs Flour Bacon fat Onions, sliced thin Pepper ■ Sugar Dry mustard Paprika Vinegar Catsup Water Tabasco sauce Worcestershire sauce I>-8082 Yield ! 100 servings Size of serving ; 5 oz. Method 1, Dredge spareribs in flour. 2, Broim in roasting pan in oven at 400° F, 3, Combine all ingredients for sauce. Pour over spareribs, 4, Roast in oven at 325° F, for 1 1/2 hours or until tender, basting spareribs as needed. RQAST SPARERIBS AND DRESSING Quantity 55-60 lb. 1 lb. 2 02. (1/4 c) 1 tsp, 1 Tbsp. Dressing ; 8 lb, (16 qts.) 2 lb, 8 oz, E.P. 1 lb. 5 oz. 1/2 c. 2 oz. (1/4 c.) 2 tsp. 1/4 c. To moisten Ingredient Spareribs, cut in portions Flour Salt Pepper Poultry seasoning Bread, chopped Fat Onion, chopped Celery, chopped Parsley, chopped Salt Pepper Poultry seasoning Stock Yield ; 100 servings Size of serving ; #16 scoop dressing 5 oz. spareribs Method 1, Dredge spareribs in seasoned flour. 2, Brown in oven at 400° F, 3, Reduce temperature to 325*^ F,, cover pans and roast for 2 hrs. The covers may be removed during the last one-half hour of baking to brown, 4, Water may be added during the cooking period as needed, 5, Saute onions and celery in fat, 6, Combine all ingredients- for the dressing; check seasonings, 7, Bake at 350° F. for 1 hour. u-'ovod -59. CHICKEN OR TURKEY AND VEGETABLE PIE Yield : 100 servings Size of serving : 8 oz. Quantity 7 lb. 8 oz. E.P. 3 gal. 6 oz. E.P. 2 lb. 2 lb. 9 lb. E.P. 12 oz. E.P. 2 lb. E.P. 5 lb. 2 oz. (1/4 c.) 1 tsp. Ingredient ' Chicken or turkey- meat, cooked and cut Chicken or turkey sfeock Onions , chopped Eliicken fat or margerine Flour Potatoes, diced Cf^rrots , diced Celery, diced Peas , frozen Salt Pepper Drop Crust 2 lb. k oz. Egg whites 1. 1 lb. 8 oz. Egg yolks 2 qts. Milk 2. 2 Tbsp. Sugar 2 Tbsp. Salt 3. 2 lb. Flour 2 oz. Baking powder ^. 1 lb. Fat, melted 5. Method 1. Heat stock and chopped onion in bain-marie, or steam jacketed kettle . 2. Make a roux of fat and flour. ^/Jhip into hot stock; cook until thickened, stirring frequently. 3. Steam carrots and potatoes until just tender, k. Cook celery and peas in boiling salted water in steam-jacketed kettle until just tender; drain. 5. Combine all ingredients. Add seasonings and check. 6. Put 6 qt. of mixture in large counter pan. Cover hot mixture with drop crust. Combine beaten eggs, milk, sugar and salt. Sift flour and baking powder together. Combine dry and liquid ingre- dients; do not overmix. Stir in melted shortening Pour 2 c, batter over each pan of hot chicken mixture. Bake at ^25°F. for 25 to 30 minutes until crust is baked. 6. •51- D-8082 CHICKEN OR TURKEY LOAF Quantity Gravy 2 sal IZ ; oz. 12 ; oz. 2 Tbsp. 1 tsp. 1 c. Ingredient.' - 8 lb. E.P, Cooked chicken or turkey meat, chopped 3 1/2 qt. 1 qt. 8 oz. 1 lb. Chicken stock Milk Flour Chicken fat or fat 2 lb. E.P. 2 lb, 8 oz. 2 oz. (1/4 c.) 1/2 c. Celery, chopped Eggs, beaten Cracker crumbs Salt Lemon juice Chicken stock Fat Flour Salt Pepper Parsley , chopped Yield ; 96 servings Size of serving : 4 oz,, Method 1/4 c. gravy 1. Heat chicken stock and milk to I8OOF. 2, Make roux of fat and flour; whip into hot stock stirring until thickened. 3, Combine chicken or turkey meat, gravy, celery, eggs, cracker crumbs, salt and lemon juice. k. Pack 3 lb. mixtiore into each greased pudding pan. 5, Bake in pans of water at 350'^. for 1 hour or until a silver knife inserted comes out clean. 6, Let stand 15-20 minutes before serving; cut each pan into 12 servings , 7. Heat chicken stock to boiling. 8. Make a roux of fat and flour; whip into hot stock stirring until thickened. 9. Add salt, pepper and chopped parsley. ■52- CREAMED CHICKEN OR TURKEY Quantity *12 lb. E.P. 3 gal. 2 qt. 1 qt. 4 oz. E.P, 2 lb. k oz. 5 lb. k oz. 2 oz. (l/i^ c.) 1 tsp. 100 slices Ingredient Chicken' or turkey meat cooked, diced Chicken or turkey- stock Milk Coffee cream or evaporated milk Onions, minced Flour Fat, chicken Salt Pepper Bread, toasted Yield : 100 servings Size of serving ! 6 oz. (2/3 c.) on 1 slice toast Method 1. Heat chicken or turkey stock, milk, cream and onion in bain- marie to 180°F, 2. Make a roux of fat and flour. 3. '■'''hip in roux; cook stirring until mixture begins to thicken. k. Add salt and pepper; check for seasoning. 5. Combine chicken and sauce. Re- heat in oven before serving. 6. Prepare toast as needed during serving period. * Cook 30 lb. eviscerated fowl for 10 lb. E.P. cooked chicken meat, eviscerated turkey for 9 lb. E.P. turkey meat. Cook 20 lb. Chicken or Turkey a la Queen 6 lb. Pineapple tidbits. draiined. 1 .lb. Salted almonds, slivered 6 lb. Chcir mein jnoodl)*s 1, Substitute pineapple tidbits for 4 lb. chicken or turkey meat adding just before serving. 2, Serve on chow mein noodles garnishing with almonds. CHICKEN OR TURKEY HASH Quantity 10 lb. E.P. 6 oz. E.P. 4 oz. ^ l/k gal. 1 lb. 8 oz. 2 Tbsp. 1/^ c. 1 tsp. To moisten 1 c. 2 gal. 2 lb. 2 lb. To taste Ingredient Chicken or turkey meat , cooked Onions , chopped Fat Bread, chopped Chicken fat melted, or margerine Poultry seasoning Salt Pepper Chicken stock Parsley, chopped Chicken stock Chicken fat or margerine Flour Seasoning Yie^d : 100 servings Si^^ of serving : 6 oz., Method i. 1/4 c. gravy. Cut or chop chicken or turkey mea-t, 2, Saute onions in fat 3. Combine onions, chopped bread, melted fat, seasonings and chicken or turkey meat. ^. Add chicken stock to moisteh. 5. Pile loosly into counter pans. 6. Bake at 350°F. for 30-i4'0 min. 7. Garnish with chopped parsley. 8. Heat chicken stock to boiling. 9. Make a roux of fat and flour. Whip into hot stock stirring until mixture thickens. 10. Check for seasoning. ■53- IV8082 CHICKEN .-GIBLETS AND MUSKROOKS ON RICE Quantity 12 lb. A. P. 9r k lb. E.P. .2 gal. 1 lb. 12 oz. l.lb. 12 oz. 1 11?. E.P. 3 lb-. 5 oz. E.P. 1 lb. 1 qt. c oz, (l/if c.) 1/4 c. 5 lb. 2 1/2 gal. 2 oz. (l//| c.) Ingredient Chicken giblets Chicken or giblet stock Fat Flour Onions sliced Mushrooms sliced Green pepper, diced Fat Coffee cream or evaporated milk Salt Worcestershire sauce Rice Water, boiling Salt CHICKEN OR TURKEY A LA KING Quantity *10 lb. E.P. 2 1/4 gal. 1 1/2 qt. 4 02. E.P. 2 lb, 8 oz, 2 lb. 8 oz. 4 lb. 14 oz. E.P. rib. 6 oz. (3/4 c.) 1 1/2 qt. 2 oz. {l/H- e.) 1 1/2 tsp. 100 slices Ingredient Chicken or turkey meat cut in 1-inch cubes Chicken stock Milk Onions , sliced Chicken fat or margerine Flour Mushrooms , sliced Green pepper, diced Fat Pimiento, diced Evaporated milk or ■:ioffee cream Salt Pepper Bread, toasted Yield ; 100 servings Size of serving ! 6 oz, (3/^ °»)» No. 16 scoop of rice Method 1. Simmer giblets in water until tender. Drain, cool and trim. 2. Cut large pieces. 3. Heat stock in bain-marie. 4. Make a roux of fat and flour. lAlhip into hot stock; cook, stirring until thickened, 5. Saute mushrooms, onions and peppers in 1 lb. fat. Add to sauce . 6. Combine all ingredients. Check for seasoning, 7. Cook rice in boiling salted water until tender; drain, 8. Reheat rice in oven as needed. Yield: 100 servings Size of serving ; 5 oz, (2/3 c.) 1 slice toast Method 1. Heat chicken stock, milk and onions in bain-marie. Remove onions 2. Make a roux of fat and flour. Whip into stock. Cook until thickened, stirring frequently, 3. Saute mushrooms and green pep- pers in fat, 4. Combine mushrooms, peppers, cream and seasonings with stock. Heat thoroughly. 5. Combine chicken and sauce. Heat thoroughly, 6. Serve on toast, biscuits, rusks, Or in patty shell. * Cook 30 lb. eviscerated fowl for 10 lb. E.P. cooked chicken. Cook 20 lb. eviscerated turkey for 9 lb. E.P. cooked turkey. Variation: Add 32 hardcooked, diced eggs. Reduce chicken or turkey meat to 7 lb. D-8082 FRIED CHICKEN Quantity 25 4 lb. 2 Tbsp. 2 oz. (1/4 c.) 2 tsp. .54- Ingredient: Chickens (fryers) 2|--3 lb., cut in quarters Flour Paprika Salt Pepper Variation: Add to flour mixture 2 Tbsp. Oregano 2 Tbsp. Rosemary 1 Tbsp. Garlic salt Yield ; 100 servings Size of serving ; 1/4 chicken Method I 1. Make a dredge by combining flour, paprika, salt and pepper. 2. Dip chicken in cold water; drain. Dredge chicken in flour mixture . 3. Arrange chicken, skin side up, on greased baking pans. 4. Drizzle melted fat over chicken. 5. Bake at 350°F. for 5O-6O min. or until chicken is fork tender. Baste chicken with fat occasion- ally, using a pastry brush. Method II 1. Dredge chicken as in Method I 2. Fry in deep fat at 300-325°F. until tender (about 20-30 min.) 3. Remove from fat and drairi. Method III 1. Dredge chicken with seasoned flour as in Method I. 2. Fry chicken in fat for 2-4 rain. at 375°F. or to the desired degree of surface brownness. 3. Place chicken in a single layer in a roasting pan« 4. Drizzle a mixture of chicken stock and butter over the chicken. 5. Bake the chicken in an oven at 325-350°F. for 30-40 min. The chicken should be turned at least once furing the baking process. ■55- D-6082 CHICKEN OR TURKEY aND NOODLES Yield ; 100 servings Size of serving: 6 oz. (3/^ '^•^ servxng ; Quantity Ingredient^ Method 5 lb. Noodles k gal. Water 4 oz. Salt 3 gal. Chicken stock 1 lb. 12 oz. Fl«ur 2 lb. 8 oz. Chicken .fat 6 oz. Onions , chopped 2 Bay leaves 1 tsp. Marjoram 1/3 c. Worcestershire sauce 1/4 - 1/2 G. Salt 1 tsp. Pepper 1-2 shots Tabasco sauce 7 -cz. E.P. Chicken or turkey • -■ meat oorasely chopped IQ oz. •- Pimiento, diced 1 qt. Bread crumbs 1 1/2 c. Parsiey, chopped CHICKEN OR TURKEY TETRAZZINI Quantity Ingredient 7 lb. E.P. Chicken or turkey cooked and diced 2 gal. Chicken or turkey stock 3 lb. Mushrooms , sliced 1 lb. E.P. Onions , chopped 3 cloves Garlic, minced 2 lb. 8 oz. Chicken fat or margerine 1 lb. 12 oz. Flour 1 gal. Evaporated milk 1 c. Cooking sherry 1 tsp. Oregano 5 lb. Spaghetti, broken k gal. Water, boiling 4 oz. Salt 1/4 c. Salt 1 tsp. Pepper 2 c. Grated cheese 2 c. Parsley, chopped 1., Cook noodles in boiling salted water until tender. Drain and wash well to remove starch. 2. Heat chicken stock with. bay leaves and chopped onion . 3. Make a roux of flour and. chicken fat. 4. Remove bay leaves from the^ stock; whip in roux, stirring until stock is thickened. 5. Add marjoram, Worcestershire sauce, salt, pepper and tabasco sauce. 6. Combine noodles, chicken gravy, chopped chicken or turkey and pimiento. Check for seasoning. 7. Put in baking pans, top with bread crumbs and bake at 3^0- 400°F. until the crumbs are browned and the mixture is thoroughly heated. 8. Garnish with parsley before sending to the coxinter. Yield: 100 servings Size of serving : 6 oz. Method 1. Heat stock in bain-marie. 2. Saute mushrooms, onions and gar- lic in chicken fat. Add flour to make a roux. 3. Whip rotix into hot stock stii*- ring until mixture thickens, 4. Add avapocated milk, sherry and oregano . 5. Cook spaghetti in boiling salted water until tender. Drain and rinse with co^d water. 6. Combine spaghetti and sauce. Add salt and pepper; check for seasoning. 7- Put in counter pans. Sprinkle top with grated cheese. Bake at 400°F. until it is bubbly and the cheese melted, 8. Garnish with chopped parsley before taking to the counter. ■56. ROAST TURKEY Yield : kO-k-3 servings Size of serving : 2 l/k oz. turkey- meat . 1 No. l6 scoop dressing l/k c. gitlet gravy Preparation of bird : 1. Remove pin feathers; pull back skin from neck and cut off neck. Pull out longest tough tendons in the legs. 2. Clean out small pieces of Iving and tissue that might be left in the body- cavity. Wash bird thoroughly. 3- Rub Inside of cavity with salt and pepper to season. h. Fasten wings under body and leg joint in tail-cut. Quantity 20-22 lb. i+ oz. (1 c. 6 oz. (3A 1/2 tsp. 1 tsp. 1/i^ tsp. iv-5 qts. Ingredient Turkey, eviscerated Flour Buttgr or margarine Paprika Salt Pepper Bread Dressing Method 1. Mix flour, butter or margarine, and paprika. Spread over wings, thighs, and breast 'of bird or coyer with a triple thickness of cheesecloth saturated with melted fat. 2. Roast mcovered at 300-325° F. for k 1/2 - 5 hours or until a thermometer inserted between thigh and body registers l60° F. 3- Remove from oven and let rest for 20-30 minutes before carving. i^. Remove skin from carcass. Carve in thin slices separating white meat from dark meat. ^ ■'!= Set-up for Counter; , 1. Put No. l6 scoop of dressing in serving pan. Arrange dark meat tdpped' with slice of white meat on the dressing. 2. Cover with towel or alumin\:im foil; heat in steamer for 5 minutes. 3. Pour a little giblet gravy over each portion before sending to the service counter - ■* The breast meat (each side) may be removed in one piece and sliced on the electric slicer. //• Recook skin and carcass in water to make stock and to salvage additional bits of turkey meat. These should be used in hash or other turkey dishes. GIBLET GRAVY Liver 1. Heart 2. Gizzard Neck 3. 8 oz. (2c.) 8 oz. (1 c.) Flour Fat or turkey i^. drippings 1 Tbsp. Salt to taste Pepper 5. 6. Wash giblets and neck« Cover with cold water and bring to a boil; simmer until tender. Trim off gristle; cut into small pieces. Bring volume of stock to 3 ^.ts. with water or additional drippings and stock. Make a roux of fat and flour; whip into hot stock; cook stirring until thickened. Add seasonings and giblets. HUNGARIAN GOULASH njuantity 30 lb. 5 lb. E.P. 10 oz, 2 gal. 2 tsp, 2 Tbsp, 8 cloves 4 02. (1/2 c.) 2 Tbsp. 1 gal. 2 lb, 8 oz. 2 lb. 8 oz. 8 lb. 8 02. (1 c.) 8 gal. 2 lb. 2 c. Ingredient Veal stew meat Onions, sliced Fat Water Caraway seed Marjoram, powdered Garlic, minced Salt Paprika Tomato juice Flour Fat Noodles, broken Salt Water Fat Parsley, chopped ■5%' , . D-8O82 YJQld t 100 s6rvlngs Size of serving ; 6 oz, (j/h c) on noodles Method 1. Brown meat and onions in fat in steam jacketed kettle, 2. Add water and simmer until tender, 3. Chop garlic very fine in salt, ^. Add all seasonings and tomato juice to veal. Bring volume to 5 gal, with water for 100 servings. 5, Combine flour and fat to make a roux. Whip into hot meat mixture. Cook, stirring until thickened, 6, Check seasonings, 7, Cook noodles in boiling salted water. Drain and rinse with cold water, 8, Reheat noodles by sauteing in fat in oven or on top of stove. Garnish with chopped parsley. 9, Serve goulash on noodles. ESCALLOPED PORK OR VEAL AND RICE Quantity 15 lb. E.P. ^ lb. >^ gal. 2 oz. (1/;+ c.) 2. gal. 1 8 oz, E.P. 2 oz. (1/4 c.) 2 tsp, 2 oz. {l/k c.) 1 lb. k oz. 1 lb. k oz, 1 lb. 1 lb. (1 qt.) 2 c. Ingredient Pork or veal, cooked, diced Rice Water, boiling Salt Stock Bay leaf Onions, minced Celery salt Pepper Salt Fat Flour Butter or fortified margarine, melted Bread crumbs; soft Parsley, chopped Yield ; 100 seinrings Size of serving^ ; 6 oz. (3/^ c.) Method 1, 2, ^. Cook rice in boiling salted water until tender. Drain and rinse. Heat stock with bay leaf to boiling. Remove bay leaf, 3, Make a rovix of fat and flour} whip into stock. Cook, stirring until thickened. Add seasonings to gravy, Gwnbine meat, rice and seasonings, 5. Put into baking pans, 6, Combine crumbs and butter or margarine. Sprinkle over rice mixture. Bake at 350-375° F. until mixture is bubbling and crumbs are browned. Garnish with chopped parsley just before serving. ^ 7. 8, D-8082 VEAL AND CELERY PATTIES -58- Yield: 100 servings Size of serving ; 1 patty k oz, raw Quantity 15 lb. 5 lb. 2 lb. E.P. 1 lb. 8 oz. (3 qt.) 1 qt. 4 oz. (1/2 c.) 1 c. 1 c. 1 lb, 8 oz. As needed BARBECUED VEAL BALI5 Quantity 12 lb. 6 lb. 6 oz. E.P. 3 oz. (1/3 c.) 2 1/2 qt, 2 lb, 8 oz. (5 qt.) 10 1 lb. (1 qt.) BARBECUE SAUCE 3 c. 1 1/2., qt. 2 qt, 1 No, 5 can 1 1/2 qt, 1/2 c. 1/2 Tbsp, 2 Tbsp, Ingredient Veal, ground Pork, ground Celery, chopped fine Bread crumbs, soft Water, cold Salt Catsup Worcestershire sauce Bread crumbs, dry Paprika Ingredient Veal, ground Pork, fresh, ground Onions, chopped Salt Milk Bread crumbs, soft Eggs, beaten Flour Dill pickles, diced Dill pickle juice Chili sauce Tomato soup Water Worcestershire sauce Tobasco sauce Salt Method 1. Combine all ingredients except dry crumbs and paprika. Do not overmix. 2. Shape, into patties 4 oz. each. 3. Roll in dry bread crumbs, ^» Arrange on greased baking pans. Sprinkle with paprika. 5. Bake in a moderate oven (350°F») for 25 to 30 minutes. Yield ; 100 servings Size of serving ; 2 balls Method 1. Combine meats, onions, salt, milk, bread and eggs. Do not overmix, 2. Dip meat with No, 20 scoop; shape into balls; dredge in flour. 3. Arrange in greased baking pans. Brown in oven at 400° F, 4. Combine the ingredients for the sauce; pour over meat balls, 5. Bake covered in a moderate oven (350° F,) for 25 to 30 minutes. VEAL CHOPS AMBROSIA -59- ]>8082 Yield ; 100 servings Size of serving: 5 oz, Quantity Ingredient 33-35 lb. (100) Veal chops 8 cloves Garlic, minced 1 lb. 8 oz. Fat 1 lb. Flour i^ oz, (1/2 c.) Salt 2 tsp. Thyme 1 tsp. Cayenne Pepper 100 LCTion slices 1/4 c. Worcestershire sauce 12-16 Bay leaves 1 qt. Beef stock VEAL BIRDS Quantity Ingredient Z$ lb. E.P, (100) Veal cutlet, cut thin 6 lb. Bread, chopped 1 lb, 8 oz. Fat 3/4 c. Onion, chopped 1/2 c. Parsley, chopped 3 c. Celery, chopped 3 Tbsp. Salt 2 tsp. Pepper 3 Tbsp. Poultry seasoning To moisten Stock or melted fat 1 lb. Flour k oz. (1/2 c.) Salt 2 tsp. Pepper As needed Paprika 8 oz. Fat, melted 1 1/2 gal. Beef stock 6 oz. Flour 6 oz. Pat Method 1, Saute garlic in melted fat in roasting pan, 2, Combine flour, salt, thyme and cayenne pepper. Dredge veal chops, 3, Brown in hot fat in oven at 400° F, 4, Remove chops from oven, lisy lemon slice on each chop, 5, Combine Worcestershire sauce, bay leaves and stock; pour over chops, 6, Cover and bake for 1 hour or until chops are tender at 325° F, adding more stock as necessary to keep chops moist. Yield ! 100 servings Size of serving ! 4 oz, raw meat Method 1, Saute onion, parsley, and celery in fat, 2, Combine bread, sauted vegetables, salt, pepper, and poultry seasoning. Moisten with stock or fat, 3, Put No, 12 scoop of dressing on cutlet. Roll and fasten with skewer, 4, Combine flour, salt, and pepper. Dredge veal bird in flour, 5, Arrange on greased baking sheet. Sprinkle with paprika, 6, Brown in oven at 400° F, 7, Transfer meat to roasting pans, 8, Heat stock to boilingo Make a , roux of fat and flour. Whip into hot stock stirring until mixture thickens, 9, Pour stock over meat. Cover and bake at 300-325° F, for 30 to 45 minutes or until tender. D-8082 BREADED VEAL CUTLET Quantity 25 lb. E.P. (100) 1 lb. 2 oz. (1/4 c.) 2 tsp, 10 3/4 qt. 3-4 qts. As needed 1 lb. A§ needed -60- Ingredient ■- Veal cutlets Flour Salt pc>^per i gs, beaten Milk or water Bread crumbs, fine, dry- Paprika Fat, melted Water or" stock Yield ; 100 servings Size of serving ; 4 oz. raw weight Method 1, Combine flour, salt and pepper, 2, Combine beaten eggs and milk or water, 3, Dredge cutlet in seasoned flour; dip in egg mixture. Drain. 4, Dip cutlet into crumbs; pack on well, shaking off excess, 5, Arrange cutlets on greased baking pan. Sprinkle with paprika then with melted fat, 6, Bake at 350° F, for 30-40 minutes or until cutlets are tender. Baste with water or melted fat as necessary. Variation: Proceed as above. Cook cutlets by frying in deep fat at 360° F. until browned. Drain and arrange on racks placed in baking pans. Bake at 350 o p, for 25-30 minutes. BAKED VEAL HEARTS -Quantity Ingredient- 40 lb. E.P. (50 Ib.A.P,) Veal Heart 1 lb. 4 oz. 6 oz, (3/4 c) 2 tsp. 2 lb, 2 to 2 1/2 gals, 8 oz, E,P, 1 lb. E.P. 1 lb. E.P. 1/2 c. 4 oz. (1/2 c.) trimmed & sliced Flour Salt Pepper Fat, melted Stock or water Green pepper, chopped Onions, chopped Carrots, chopped Parsley, chopped Celery salt Yield ; 100 servings Size of serving ; 3 1/3 oz. Method 1, Trim, wash, and slice heart. 2, Combine flour, salt and pepper. Dredge heart in seasoned flour. 3, Place heart in melted fat in baking pans; brown in oven at 400° F, 4, Add stock, vegetables and seasonings. Cover; bake in oven at 300-325 F, until tender (about 2-3 hours). Add more stock as needed. 5, If necessary add more thickening to gravy "before serving. VIviL CUTLjiT IN" OLLVkj ^hUCE ■ul- irjuantity 2$ lb. (100) X lb. 8 oz. 1 Tbsp, 1 tsp. 1 Tbsp. 1 lb. 8 oz. 2 lb, £.P. h lb. E.r. 3 #5 cans 2 qts. 1 1/2 qts. Ingredient Veal steaks Flour Salt Pepper Paprika Fat Green pepper, chopped Onion, chopped Tomato soup Water or stock Olives, chopped (include brine) D-6082 Yield ; 100 portions Size of serving t 1; oz, raw Method 1» Combine flour, salt, pepper and paprika. 2, Dredge veal steak in seasoned flour and arrange on greased baking ^eets. 3» Brown in oven at J4OO degrees F« k» Arrange veal steak in overlapping layers in roasting pan, 5, Combine onions and green peppers; sprinkle over top of veal steak. 6, Combine tomato soup, water and brine from the olives. Pour over the veal steak. 7- Bake at 350 degrees F. for 30 mir:. Add olives and continue baking 1$ to 2$ min. or iintil veal is tender. VEAL STEl^ WITH DUMPLINGS Quantity 20 lb. 1 lb. to cover 2 lb. 2 lb. 7 lb, 8 oz. E, ,P- 7 lb, 8 oz. E, .P. 7 lb. 8 oz. E. ,P. 2 lb, E.P. $ ®z. 1 tsp. 2 Tbsp. 2 Tbsp. Dumplings h lb. 8 oz. h 1/2 oz. 2 Tbsp. 1 lb. 1 3/ii qt, 1 lb. 2 c. Ingredient Veal stew meat Fat Water Flour Fat Potatoes, diced Carrots, diced Onions , cut Celery rings Salt Pepper Marjoram Monosodium Glutamate Flour Baking powder Salt Shortening Milk fat, melted Parsley, chopped Yields 100 servings Size of serving: 6 oz. Method and 1 dumpling 1. Brown meat in fat in steam jacket- ed kettle, 2. Add water J simmer until fork tender (l hr,) 3« Make a roux of fat and flour j thicken meat mixture, ii. Steam potatoes, carrots, onions, and celery until tender. Do not over cook. 5. Add vegetables and seasonings tc meat mixture. Add water to bring volume to 6 gal, for 100 servings. Check for seasonings. 6, Place 6 qts. mixture in long counter pans. Heat thoroughly in oven before topping with dumplings. 1. Mix flour, baking powder and salt. 2. Rub in shortening. 3. Add milk J mix to a soft dough. 4. Dip No. 30 scoop into melted fat then dip dumplings; place on greased pan. 5. Steam 6-8 min, or until done. 6. Place dumplings on top of hot stew. 7. Garnish with a little hot gravy and chopped parsley. D-8082 Vil-.L OR LAMB PATTZ ^iuantity 20 lb. ^ lb. (8 qt.) 2 oz. (1/4 c.) 2 tsp, 1 1/2 to 2 qt, 5 lb. (100) As needed -62- WITH BACON Ingredient . Veal''or lamb, ground - Bread, fresh, chopped Salt ;■:: Pepper Water Bacon slices Paprika Yield ; 100 servings Size of serving ; 1 patty, 4 oz. Method 1. 2. 3. 4. Combine meat, bread, salt, pepper, and water. Do not overraix. Shape into patties 4 oz, each. Arrange on baking sheets. Sprinkle with paprika. Bake at 350° F, for 30 to ^ minutes, or until patties are baked throughout, 5, Arrange bacon on rack in baking pan, 6, Bake 20-25 minutes until crisp, 7, Arrange strip of bacon across veal or lamb patty. ROAST LEG OF VEAL Quantity i+O-45 lb. E.P. 2 gal. 12 oz. 12 oz. 2 Tbsp, 1 tsp. Ingredient Veal leg, bone- in Stock Fat Flour Salt Pepper Note: For variety roast may be rubbed with a clove of garlic or rubbed with dried thyme or crumbled bay leaf before putting in oven. Yield ; 100 servings Size of serving ; J oz. Method 1. Arrange roast on racks in baking pans. 2. Roast at 300° F. until megt thermometer registers 170 F, 3. Remove roast from oven. Drain off drippings; add water to make 2 gal. Heat to boiling, 4. Make a roux of fat and flour. Whip into hot stock stirring . until thickened, 5. Add salt and pepper; check for seasonings, 6. Let roast rest for I/2 hour before carving. Allow 6 hours for this quantity of roast. If legs are divided and rolled less roasting time will be necessary. Roast to internal temperature of 180° F, ROAST VEAL SHOULDER Quantity -63- D-8082 33-35 lb. 2 gal. 12 oz, 12 oz, 1 Tbsp. 1 tsp. Ingredient NOTE: For variety lay strips of "bacon across top of roasts before putting in oven. Or, rub roast with clove * of garlic, dried thyme or crumpled bay leaf. Or, brush roast with soy sauce. Yield; 100 servings Size of serving s 3 oz, Method Veal shoulder, boned 1, and rolled * 2, Stock Fat 3, Floxir Salt Pepper 4, 5. Arrange roast on racks in roasting pans. Roast at 300° F, until meat thermometer registers 180° F, Remove roast from oven. Drain off drippings; add water to make 2 gal. Heat to boiling Make a roux of fat and flour; whip into stock stirring until thickened. Add salt and pepper; check for seasonings. Let roast rest for I/2 hour before carving. Allow i4~5 hours for this quantity of roast. VEAL SCALLOPINI Quantity 25 lb. (100) 1 lb. 1 lb. 6 lb. 1 lb. 5 oz, 8 cloves 2 lb, E.P. 2 Tbsp, 1/2 tsp, 8 oz, 1 gal. 2 c. Ingredient Veal cutlets Grated parmesan cheese Fat tiushrooms, sliced Fat Salt Garlic, minced Onions, chopped Mustard, prepared Cayenne pepper Flour Beef stock, hot Vi/hite wine or Cooking Sherry Yield ; 100 servings Size of serving ; ^ oz, raw Method 1, Dip veal steaks in cheese; saute in fat, 2, Arrange in overlapping l^ers in roasting pan, 3, Cook mushrooms, garlic and onions in fat until tender. Add salt, cayenne pepper and mustard, 4, Add flour to mushroom mixture blending until smooth, 5, Add hot stock and wine stirring until mixture thickens, 6, Cover veal with sauce. Bake covered at 325° F, f or about 45 minutes to 1 hour or until veal is tender. D-8082 FRENCH FRIED SWx.^TBRMDS ■>ok- Quantity 30 lb, » 1 c. lA c. » 16 1 1/2 qt. 1 lb. 8 oz 2 - 3 lb. Ingredient Sweetbreads Lemon juice or vinegar Salt Eggs Milk Flovir Bread crumbs crlamed chicken and STmEETBREADS Quantity 7 lb. E.P. 5 lb. E.P. 2 gal. 3 qts. 3 qts. h oz. E.i . 2 lb. 2 Vtt. k oz. 2 Tbsp. 1 tsp. 8 oz, 100 slices Ingredient Chicken, cooked and diced ■K-Sweetbreads, cooked and diced Chicken stock Milk Evaporated milk or light cream Onion, chopped Chicken fat Flour Salt Celery salt Pepper Pimiaitoes diced Toast Yield: 100 servings Size of serving: 3-3 1/2 oz. Method 1» Iwash sweetbreads. Cover with water; add lemon Juice and salt. 2, Simmer for 30-35 minutes. Drain, 3. Plunge into cold water. Remove connecting membrane and break into pieces. Drain well. h* Beat eggs and combine with milk, 5. Dredge sweetbreads with flour, dip in egg mixture and drain. 6. Coat sweetbreads in/ith crumbs, packing the crumbs on well then shaking 6ff the excess. 7. Pry in deep fat at 385°F until broTimed. 8. Serve with tartar sauce or other suitable sauce or accompaniment. Yield; 100 servings Size of serving: 6 oz.- Method •1 slice toast 1, Heat chicken stock, milk and evaporated milk or light cream to 180°F. in bain marie. 2, Add minced onion. 3, Make a roux of chicken fat and flour. Whip into hot stock stirring until mixture thickens. i|. Add salt, celery salt and peppers, 5. Fold in chicken ^sweetbreads and pimiento. 6. Make toast as neededlfor service. ^^ 10 lb. A. P. To cover 2 oz.(l/i| c.) 1 c. Sweetbreads Water Salt Lemon juice 1» Bring water, salt and lemon juice to boil. 2. Drop in sweetbreads; simmer 25-30 min. 3. Drain and plunge into cold water. Remove membrane and veins using a sharp knife. D-2795 Jan. 195^ WEW YORK STATE COLLEGE OP HOME ECONOMICS AT CORNELL UNIVERSITY, ITHACA, NEW YORK SOUP RECIPES -i- D-2795 ACF Jan. 195^ SOUP RECIPES Page Alphabet 3 Asparagus I, cream of .....'.*... 9 Asparagus II, cream of (Veloute base) ..... 9 Asparagus and chicken, cream of 10 Beef consomme 1 Beef 3 Beef stock or bouillon 1 Carrot, cream. of ..... 10 Carrot and celery, cream of 11 Celery, cream of , 11 Chicken 1). Chicken, cream of n Chicken and celery, cream of 12 Chicken gumbo 5 Chicken okra 5 Clam chowder. New England , 7 Clam chowder, Philadelphia 8 Consomme Madrilene 2 Com chowder 6 Com, cream of 12 Creole I6 English beef broth h Finnan Haddie chowder 8 Fish chowder 6 French onion I7 Minestrone Milannaise 19 Mock turtle 19 Mulligatavny , ...... 20 Mushroom, . cream- of 12 ITavy bean 20 Onion, cream of (Dutchess) 13 Onion, French 17 Oxtail 21 Oyster, cream of 13 Oyster stew 21 Pea, crecua of 13 Pepper pot 22 Potato chowder 7 Potato, cream of l'^ -ii- D-2795 Soup Recipes Page Salmon, cream of 1^ Scotch lamb broth 22 Shrimp and celery chowder ........ 8 Shrimp (or' crabmeat) gumbo 23 Spanish bean 23 Spinach, cream of 1^ Spinach and celery. '• 1**- Split pea 2U Tomato bouillon 2 Tomato clam bisque 2U Tomato 2 Tomato, cream of 15 ■ Tomato and mushroom 15 Vegetable I (with stock) 25 Vegetable II (without stock) 25 Vegetable, cream of l6 Vegetable, Dixie 17 Vegetable, Huntington l8 Vegetable, Julienne l8 Veloute soup base , 3 Washington chowder ..... 9 « « « « Accompaniments and Garnished 26 Noodles (for soup) 25 Spaetzle (for pepper pot soup) 22 - 1 D-2795 BEEF STOCK OR BOUILLON Quantity Item 18 lbs. Beef 2k lbs. Bones 12 lbs. Chicken necks and wings 5 02. Salt 7 gals. Water 2 lbs. 8 02. E. ,P. Carrots, quartered 12 02. E, ,P. Onions, quartered 5 Cloves, vhole 2 cloves Garlic 12 02. E. .P. Celeiy stalks or leaves Yield: 6 gallons Method 1. Place beef, bones, chicken, salt and water in stock pot or steam- jacketed kettle. Bring to boil slowly. 2. Add remaining ingredients and simmer slowly for five hours. Add water as needed to maintain original volume. 3. Strain stock into stock pot; chill in a sink of running cold water. Regrigerate stock. h. Remove congealed fat just before re- heating stock. A complete covering of fat will keep stock from spoiling readily. Note 1: To clarify stock for conaomme or bouillon ; Mix 3 slightly beaten egg whites, egg shells and 1/3 cup cold water for each gallon of stock. Add to stock; bring to boiling, stirring constantly; boil for 2 minutes. Let stock stand for approximately 1 hour; strain through a double layer of cheesecloth. Note 2: Lean chopped beef may also be added to help clarify and enrich stock. Note 3: Clear soups ; On standing, sediment in the stock settles at the bottom. Remove stock carefully in order not to distui* sediment. Use stock and sediment at bottom for gravies. BEEF CONSOMME Quantity Item 7 lbs. Lean beef, coarsely ground 5 02. E. ,P. Carrots, quartered 10 02. E. P. Onions, quartered l/k cup Egg whites 1 qt. Water 7 gals. Beef broth To taste Salt To taste Pepper Yield: 6 gallons Method 1. Mix beef, carjrots, onions, egg whites and water in stock pot; add beef broth and bring to boil. Reduce heat and simmer 1 1/2 hours, stirring fre- quently. 2. Place stock pot in sink of cold run- ning water to chill; remove fat from top. 3. Heat stock in bain marie or over slow heat until consomme clears; strain through double thickness of cheese- cloth. k. Add water to bring volume to 6 galSr 5. Taste for seasoning. Approximately l/k to 1/3 cup salt and l/2 teaspoon pepper may be needed. 2 - D-2795 CONSOMME MADRILENE Yield? 6 gallons Quantity 2 l/h gals. 2 l/U gals. 1 1/2 gals. (2 cans Wo. 10) 4 oz. E.P. 3 U oz. 1 Tablespoon 3 Shots To taste To taste Item Beef stock Chicken stock Tomato juice Onions, sliced Bay leaves Celery leaves Worcestershire sauce Tabasco sauce Salt Pepper Method 1. Combine stocks and tomato juice; heat in bain marie. 2. Tie onions, bay leaves, celery leaves, and cloves loosely in cheese- cloth bag. Let stand in stock for 1 to 2 hours. Remove bag. 3. Add Worcestershire and Tabasco sauces. k. Taste for seasoning. Aprroximately l/l|- to 1/3 cup salt and l/2 teaspoon pepper may be needed. TOMATO BOUILLON Yield: 6 gallons Quantity 3 gals. 1 can. No. 10 3 cans. No. 10 3 Tablespoons 1/2 teaspoon 8 oz. 1/2 cup To taste To taste E.P. Item Beef stock Tomato puree Tomato juice Peppercorns Cloves, whole Onions, quartered Sugar Salt Pepper Method 1. 2. Heat stock, tomato juice and tomato puree in bain marie. Tie seasonings loosely in cheese- cloth bag; add to soup. Before serving, remove spice bag and taste for seasoning. Aproxi- mately I/3 to l/2 cup salt and 1/2 teaspoon pepper may be needed. Note: Garnish vith unsweetened whipped cream, chopped parsley, sliced olives, diced or julienne vegetables, or thin slices of lemon. Variations: Tomato soup Make a roux of 1 lb. butter or fortified margarine and 12 oz.. flour. Add roux to hot soup after removing spice bag; cook, stirring until slightly thickened. - 3 - D-2795 VELOUTE SOUP BASE Quantity 6 gals. 1 lb. E. P. l/k cup l/h cup 1 lb. 5 oz. 1 lb. 5 oz. Item Veal or chicken stock Onions, quartered Salt Peppercorns, whole Flour Butter or forti- fied margarine Yield: 6 gallons Method 1. Heat stock in bain marie. 2. Add onions, salt, and peppercorns to stock. Cook for 1 hour. Remove onions euad pepper corns. 3. Make a roux of fat and flour; whip it into hot stock and cook, stir- ring until slightly thickened. ALPHABET SOUP Quantity 6 gals. 1 lb. 6 oz. E.P. 8 oz. E.P. 3 Tablespoons To taste To taste Item Beef stock Alphabets or barley Onions, chopped Carrots, choked Celery salt Salt Pepper Yield: 6 gallons Method 1. Heat stock in bain marie. 2. Cook alphabets or barley and vege- tables (covered with water or stock) on top of stove or in steamer. Add to stock. 3. Taste for seasoning. Approximately 1/3 to 1/2 cup salt and l/2 teaspoon pepper may be needed. BEEF SOUP Quantity 5 1/2 gals. 3 lbs. k oz. E.P. 6 oz. E.P. 6 oz. E.P. 1 lb. 3 Tablespoons To taste To taste 1 qt. (1 lb. 12 oz.) Item Beef stock Beef, ground Celery, chopped Onions, chopped Carrots, chopped Rice or alphabets Celery salt Salt Pepper Peas, frozen Yield: 6 gallons Method 1. 2. 3. 5. 6. Heat stock in bain marie. Brown meat in oven or on top of stove. Cover celery, onions, carrots and rice or alphabets with hot water or stock and cook in steamer or on top of stove. Add meat, vegetables, rice or alpha- bets, and celery salt to stock. Taste for seasoning. Approximately 1/3 to 1/2 cup salt and l/2 teaspoon pepper may be needed. Cook peas in boiling salted water; add 2/3 cup peas to each gallon of soup as it is set up for counter service D-2795 ENGLISH BEEF BROTH Quantity h gals. 1 Tablespoon 1 teaspoon 1 Tablespoon 1 l/2 gals. (2 cans. No. 10) 2 lbs. 1 lb. 8 oz. E.P. 1 lb. 8 oz. E.P. 1 lb. 8 oz. E.P. 5 oz. To taste To taste 1 cup Item Beef stock Mixed spices Pepper Worcestershire sauce Tomatoes Beef, ground Carrots, chopped Onions, chopped Celery, chopped Barley Salt Pepper Parsley, chopped Yield: 6 gallons Method 1. 2. 3. 6. 7. 8. Heat stock in bain marie. Tie mixed spices loosely in cheese- cloth bag; add to stock with pepper and Worcestershire sauce. Break up tomatoes with whip; add to stock. Brown beef in oven or on top of stove . Cover vegetables with water or stock and cook until tender in steamer or on top of stove. Cook barley until tender in part of hot stock on top of stove. Add beef, vegetables and barley to stock. Taste for seasoning. Approximately 1/3 to l/2 cup of salt and l/2 tea- spoon of pepper may be needed. Add parsley just before serving. CHICKEN SOUP Quantity 6 gals. 8 oz. E. ,P. 1 lb. 8 oz. E. ,P. 10 oz. E, ,P. 2 6 lbs. 1 lb. 8 oz. 1 lb. 8 oz. 1 lb. k oz. 1 lb. k oz. l/2 cup 1/2 cup To taste To taste Item Chicken stock Onions, quartered Carrots, quartered Celery, chopped Bay leaves Chicken bones Chicken fat, butter, or fortified margarine Flour Rice, uncooked Chicken, cooked chopped Parsley, chopped Pimiento, chopped Salt Pepper Yield: 6 gallons Method 1. Simmer stock, onions, carrots, celery, bay leaves and bones for 1 hour. 2. Strain through cheese cloth. Place stock in bain marie. 3. Make a roux of fat and flour; whip rovuc into hot stock; cook, stirring until slightly thickened. h. Cover rice with water and steam until tender, or cook on top of stove in boiling water. 5. Add rice, chicken, parsley and pimiento to soup. 6. Taste for seasoning. Approximately 1/3 to 1/2 cup salt and l/2 tea- spoon pepper may be needed. 5 - D-2795 CHICKEN OKRA SOUP Quantity 5 gals. 12 oz. 8 oz. 6 oz. 1 1/2 qts. 2 l/lt qts. 2 Tablespoons To taste To taste Item Chicken stock Rice, uncooked Celery, chopped Chicken fat, tutter or fortified mar- garine Tomatoes Okra, sliced Celery salt Salt Pepper Yield: 6 gallons Method 1. 2. 3. h. 5. Heat stock in bain marie. Cover rice with 1 qt. water or stock and steam until tender, or cook on top of stove in part of boiling stock. Add to stock. Saute celery in fat. Add to hot stock. Add tomatoes and okra to stock. Add celery salt. Taste for seasoning. Approximately l/4 to l/3 cup salt and l/k teaspoon pepper may be needed. CHICKEN GUMBO Quantity k 1/2 gals. k oz. k oz. 2 large 8 oz. E.P. k oz. 2 qts. 2 qts. 1 lb. E.P, 1 lb. E.P. l/k cup 12 oz. To taste To taste Item Chicken stock Celery leaves Green pepper, trimmings Onions, quartered Ham bones Butter or fortified margarine Tomato juice Okra, sliced Ham, cooked, diced Chicken, cooked, diced Worcestershire sauce Rice, uncooked Salt Pepper Yield: 6 gallons Method 1. Boil stock, celery leaves, green pepper trimmings, quartered onions, and ham bones together for 30 min. Strain. Bring stock up to k if 2. geils. 2. Saute diced onions and green peppers slightly in butter. Add to stock and simmer slowly for 30 minutes. 3. Add tomato juice, okra, ham, chicken and Worcestershire sauce to stock. h. Cover rice with 1 quart water -and steam until tender; add to soup. 5. Taste for seasoning. Approximately ijh to 1/3 cup salt and l/2 teaspoon pepper may be needed. - 6 - D-2795 CORN CHOWDER Quantity 4 gals. 3 i lb, 1 lb, 1 lb, 8 oz, i lb, E,P. ^ Ibs.'E.P. 2 cans, No, 10 1/3 cup 1/2 teaspoon Item Milk. Bay leaves Butter or forti- fied margarine Flour Salt pork or bacon, diced Onions, chopped Potatoes, diced Com, cream style Salt Pepper Yield: 6 gallons Method 1, Heat milk and bay leaves in bain marie, 2, Remove bay leaves. Make a roux of fat and flourj whip into hot milk and stir until slightly thickened, 3, Saute salt pork or bacon until crisp; remove salt poi^ or bacon from fat 5 blanch onions in the fat, 4, Pour onions and fat over diced pota- toes and steam xmtil potatoes ai^ tender, ' 5, Add com, potatoes, and onions to milk, 6, Add crisp bacon or salt pork to soup, 7, Taste for seasoning. FISH CHOWDER Quantity 4 gals, 3 ■ "8 oz, E,P, 4 oz, 5 lbs, E,P,; ' ■ 8 o2i,. 12 oz, 6 lbs. To taste To taste 1 cup l^em Milk Bay leaves Onions, chopped Bacon fat Potatoes, diced Flour Bacon fat Fiah, cooked, flaked SaJLt Pepper Parsley, chopped Yield: 6 gallons Method 1, Heat milk vdth bay leaves in bain marie, 2, Saute onions in bacon fat; pour onions and fat o-ver diced potatoes; steam until potatoes are tender, 3, Make a roux of fat and flour, RemDve bay leaves from milk. Add roux to hot milk; cook, stirring until slightly thickened, 4, Add fish and potatoes to soup, 5, Taste for seasoning. Approximately 1/3 to 1/2 cup salt and l/2 teaspoon pepper may be needed, 6, Add parsley just before serving. - 7 - D-2795 NEW ENGLAMD CLAM CHOWDER Qixantlty h 1 gals gal. s 6 lbs. 5 lbs. E. 8 ,P. oz. 1^ oz. 1 1 lb. lb. 8 8 oz. oz. To taste To taste or Item Milk Clams ^ raw Clams, frozen or canned Potatoes, diced *Salt pork or bacon, diced Onionsj chopped 3. Flour Butter or fortified margarine 5 . Salt Pepper Yield: 6 gallons Method 1. Heat milk in bain marie. 2. Look over clams carefully, removing any pieces of broken shell. Steam raw or frozen clams in their own juice for approximately one hour or until tender. Steam potatoes until tender. Saute salt pork or bacon iintil crisp; add onions and cook for 5 minutes^ drain fat and pour it over partially steamed potatoes; continue to steam until potatoes are tender. Make a roux of fat and flour. Whip into hot milk; cook, stirring until slightly thickened. 6. Drain clams saving juice. Chop clams with a sharp knife; add to soup. Strain juice through cheesecloth; add juice to soup. 7. Add potatoes, onions, and crisp bacon to soup. 8. Taste for seasoning. Approximately 1/3 to 1/2 cup salt and l/2 teaspoon pepper may be needed. On Friday, use 8 oz. bacon fat in place of salt porit or. bacon. POTATO CHOWDER Quantity 3 1/2 gals. 2 12 oz. E.P. 12 12 lbs. E.P. To taste To taste 1 cup 1 Tablespoon Item Milk Bay leaves Onions, chopped Bacon, diced Potatoes, cooked, mashed or riced Salt Pepper Parsley, chopped Paprika Yield: 6 gallons Method 1. Heat milk and bay leaves in bain marie, 2. Saute onions with bacon; drain off fat. 3. Remove bay leaves. Add potatoes, sauteed onions and bacon to milk. k. Taste for seasoning. Aprroximately l/ll- to 1/3 cup salt and l/2 teaspoon pepper may be needed. 5. Garnish with paprika and parsley just before serving. - 6 D-2795 PHIIADELPHIA CLAM CHOWDER Yield: 6 gallons Quantity Item Method 3 gals. k 1/2 qts.. 6 lbs. 12 02. 12 oz. or 1 lb. E.P. 1 1/2 cans J 1 lb. E.P. 1 lb. E.P. No. 10 2 Tablespoons 1/2 Tablespoon 1/2 Tablespoon 1 1/2 cups 1 1/2 cups To taste To taste Beef stock Clams, raw Clams, frozen or canned *Bacon or salt pork, 3 diced Onions, chopped Tomatoes Celery, diced Carrots, diced Paprika Thyme Celery salt Com, chopped Peas (may omit) Salt Pepper 1. Heat stock in bain marie. 2. Inspect clams carefully, removing any pieces of broken shell. Steam raw or frozen clams about an hour or until tender. Drain clams, saving juice. Chop clams with sharp knife. Strain juice through cheeseclothj add juice and clams to stock. Saute bacon or salt pork lightly with onions; add to stock. 5. Cook tomatoes, celery, and carrots until tender on top of stove or in steamer. 6. Add all vegetables and seasonings to soup. 7. Taste for seasoning. Approximately l/k to 1/2 cup salt and l/2 teaspoon pepper may be needed. k. * On Friday, oiait salt pork or bacon. SHRIMP CELERY CHOWDER Yield: 6 gallons Quantity 3 gals 6 oz k lbs. E. ,P. 1 lb. E. ,P. 1 gal. 8 oz 8 oz 3 lbs. E. p. 1 lb. 8 oz Tc ) taste Tc ) taste E.P. or Item Milk Minute tapioca Celery, diced Potatoes, diced Chicken stock or water Onions, chopped Butter, or forti- fied margarine Shrimp, cooked Shrimp, canned Salt Pepper Method 2. 3. k. 5. Heat milk in bain marie; add tapioca to hot milk and cook until tapioca is transparent. Cook celery and potatoes in stock in steamer or on top of stove; add to milk mixture. Saute onions in butter; add to soup. Clean shrimp. Break into pieces; add to soup. Taste for seasoning. Approximately 1/2 to 3/^ cup salt and l/2 teaspoon pepper may be needed. Variations : Finnan Haddie Chowder place of shrimp. Use 2 lbs. finnan haddie, steamed in - 9 D-2795 WASHINGTON CHOWDER Quantity 2 cans, No. 10 1 can, No. 10 1 lb. 8 oz. 6 oz. E.P. 1 lb. E.P. 8 lbs. E.P. 1 lb. E.P. h oz. k oz. 3 gals. l/k teaspoon 1 shot To taste To taste or Item Tomatoes Com Salt pork, diced Green pepper, chopped Onions, chopped Potatoes, cubed Celery, diced Butter or forti- fied margarine Flour Milk, COLD Cayenne pepper Tabasco sauce Salt Pepper Yield: 6 gallons Method CREAM OF ASPARAGUS SOUP I Quantity 1 1/2 cans, No. 10 6 oz. E.P. 3 12 oz. h 1/2 gals. 1/2 cup 1/2 teaspoon Item Asparagus Onions, chopped Bay leaves Butter or forti- fied margarine Milk, COLD Salt Pepper 1. 2. 3. h. 5. 6. 7. Break up tomatoes with whip; add com; heat mixture in bain marie. Freshen salt pork in hot water; drain well; saute until crisp; drain, saving fat. Saute green peppers and onions in fat until tender. Cover celery with water; steam until tender. Steam potatoes until tender. Add all vegetables to tomato mixture. Make a roux of butter and flour; add to hot vegetable mixture; cook, stir- ring carefully vntlX slightly thick- ened. Add cold milk to vegetable mixture. Add cayenne pepper or Tabasco sauce. Taste for seasoning. Approximately I/3 cup salt and l/2 teaspoon pepper may be needed. Add crisp pork. Yield: 6 gallons Method 1. 2. 3. 5. Puree asparagus and combine with asparagus liquid. Simmer asparagus, chopped onions and bay leaves in steam-jacketed kettle or on top of stove. Make a roux of fat and flour. Remove bay leaves from asparagus mixture . Whip roux into asparagus; cook until thickened, stirring constantly. Whip in COLD milk. Bring back to boil. Taste for seasoning. CREAM OF ASPARAGUS SOUP II (Veloute base) Yield: 6 gallons Quantity k gals. 9 lbs. frozen or 2 cans. No. 10 1 lb. 12 oz. 1 lb. 12 oz. 2 1/2 qts. 1/2 cup 1/2 teaspoon Item Chicken or veal stock Asparagus cuts Flour Butter or forti- fied margarine Evaporated milk Salt Pepper Method 1. Heat stock in bain marie. 2. Cook frozen asparagus until tender in 2 gallons hot stock. Puree cooked or canned asparagus; add liquids; add to stock. 3. Make a roux of fat and flour; whip in- to hot stock mixture. Cook until slightly thickened, stirring constant- ly. k. Add evaporated milk to soup. Reheat thoroughly. 5. Taste for seasoning. 10 D-2T95 CREAM OF ASPARAGUS AMD CHICKEN SOUP Quantity k gals. 9 lbs. frozen or 2 No. 10 cans 1 lb. 12 oz. 1 lb. 12 oz. 2 1/2 qta. To taste To taste Item Stock, chiecken or veal Asparagus cuts and liquid Flour Butter of forti- fied margarine Evaporated milk Salt Pepper yield: 6 gallons Method 1. Heat stock in bain marie. 2. Cook frozen asparagus until tender in about 2 gallons stock. Puree canned or cooked frozen asparagus; add asparagus and liquid to stock. ■ 3. Make a ro\ax of fat and flour. Whip TOUX into hot stock. Cook, stirring it until slightly thickened. k. Add evaporated milk to soup. 5. Taste for seasoning. Approximately 1/3 to 1/2 cup salt and l/2 teaspoon pepper may be needed. CREAM OF CARROT SOUP Quantity k 1/2 gals. 3 8 lbs. E.P. 10 oz. E.P. 1 lb. 8 oz. 2 Tablespoons 1/2 cup 1/2 teaspoon 1 cup Item Milk Bay leaves C arro t s , chopped Onions, chopped Butter or forti- fied margarine Flour Celery salt Salt Pepper Parsley, chopped Yield: 6 gallons Method 1. 2. 3. 5. 6. 7. Heat milk and bay leaves in bain marie. Cover carrots and onion with water; cook until tender in steamer or on top of stove. Remove bay leaves from hot milk. Make a roux of fat and flour; whip into hot milk; cook until slightly thickened, stirring constantly. Add carrots, onions, and celery salt to soup. Taste for seasoning. Garnish with parsley just before serving. 11 CREAM OF CELERY SOUP Quantity k 1/2 gals. 3 k l"bs. E.P. 2 Tablespoons 2 qts. 12 oz. 12 oz. 2 teaspoons 3 Tablespoons l/k cup 1/2 teaspoons Item Milk Bay leaves Celery, chopped Salt Water, hot Butter or forti- fied margarine Flour Paprika Celery salt Salt Pepper Yield: 6 gallons Method 1. Heat milk and bay leaves in bain marie. 2. Steam chopped celery, salt and water 1/2 hour. Add to soup. 3. Remove bay leaves from milk. Make a roux of fat and flour; whip into hot milk; cook, stirring vintil slightly thickened. k. Add celery salt and paprika. Taste for seasoning. Variation: Cream of Carrot and Celery Soup Use: 2 lbs. 8 oz. E.P. Celery, chopped 3 lbs. 5 02- E.P. Carrots, chopped Note: If these soups are made several hours ahead, the vegetables can be added raw to the hot milk. If made just before serving, steam the vegetables. CREAM OF CHICKEN SOUP Quantity «. gals. 1 lb. k oz. E.P. 10 oz. 5 \ts. 1 ib. k oz. 10 oz. 10 oz. 1 qt. 1/3 cu5 1/2 teespoon Item Chicken stock Onions, quartered Celery tops Milk Rice, uncooked Flour Chicken fat, butter or for- tified margarine Evaporated milk Salt Pepper Yield: 6 gallons Method Heat stock, milk, celery tops and onions in bain marie. Cover rice with 1 l/2 quarts water or stock and ateam until tender, or cook on top of stove. Make a roux of fat and flour. Remove onions and celery tops from soup. Whip roux into hot soup; cook, stir- ring until slightly thickened. Add rice to soup. Taste for seasoning. 6. Add evaporated milk Just before serving. 2. 3. 5. - 12 D-2795 CREAM OF CHICKEN AKD CELERY SOUP Quantity k 1/2 gals. 8 oz. E.P. k lbs. E.P. 1 lb. 1 lb. 3 qts. l/k cup 1/2 teaspoon Item Chicken stock Onions, chopped Celery, chopped Chicken fat, butter or fortified margarine Flour Evaporated milk Salt Pepper Yield: 6 gallons Method 1. Heat stock in bain marie. 2. Cover celery and onions 'wLth stock; steam until tender. Make a roux of fat and flour; vhlp into hot stock; cook stir- ring until slightly thickened. Add vegetables to soup. Taste for seasoning. Add evaporated milk just before serving. Reheat soup thoroughly. 3. 1^. 5. 6. Yield: 6 gallons CREAM OF CORK SOUP Quantity Item Method k 1/2 gals. Milk 1. 2 cans, No. 10 Com, cream style 2. 12 oz. E.P. Celery, chopped 1 lb. E.P. Onions, choppad 3« 1 lb. Butter or forti- fied margarine 1 lb. Flour k. 1/3 cup Salt 5. 1/2 teaspoon Pepper Note: 1 c. chopped parsley or 1 c. chopped pimiento may be added for color. Heat milk and com in bain marie. Cover celery and onions with water and steam until tender. Make a roux of fat and flour. Whip into hot milk mixture; cook, stir- ring until slightly thickened. Add onions and celeiy to soup. Taste for seasoning. CREAM OF MUSHROOM SOUP Quantity k gals. 1 ga 1 lb. 1 lb. 2 lbs. 8 oz. E.P. 6 oz. 1/3 cup 1/2 teaspoon 2 qts. Item Milk Chicken stock Flour Chicken fat, butter or fortified margarine Mushrooms Onions, chopped Butter or forti- fied margarine Salt Pepper Evaporated milk Yield: 6 gallons Method 1. Heat milk and chicken stock in bain marie. 2. Make a roux of fat and flour. Whip into hot milk; cook, stirring until slightly thickened. 3. Wash mushrooms; chop or slice. Saute mushrooms and onions in butter; add to soup. k. Taste for seasoning. 5. Add evaporated milk just before serving. Reheat soup thoroughly. - 13 - CREAM OF ON ION SOUP AU GRATIW (DUCHESS SODP) Yield: 6 gallons Quantity Item Method D-2795 k gals 1 gal. 3 k lbs. 1 lb. 1 lb. E.P. E.P. E.P. 12 oz. 12 oz. 1 cup 1/3 cup 1/2 teaspoon 1 cup CREAM OP OYSTER SOUP Milk Chicken stock Bay leaves Onions, chopped Celery, chopped Carrots, chopped Butter or forti- fied margarine Plour Dehydrated cheese Salt Pepper Parsley, chopped 5 gals. 3 1 lb. 2 oz. 1 lb. 2 oz. 1 gal. 1/3 cup 1/2 teaspoon 1 cup 1 Tablespoon CREAM OF PEA SOUP Quantity 2 1/2 cans, No. 10 or 5 lbs. frozen 5 gals. 10 oz. 10 oz. 1/3 cup 1/2 teaspoon 1 cup Milk Bay leaves Plour Butter 01* forti- fied margarine Oysters Salt Pepper Parsley, chopped Worcestershire sauce Item Peas Milk and liquid from peas Bay leaves Flour Butter or forti- fied margarine Salt Pepper Pimiento, chopped 1. 3. 4. 5. 6. Heat milk, chicken stock and bay leaves in bain marie. Cover onions, celery, and carrots with vater. Steam until tender. Make a roux of fat and flour. Remove bay leaves from soup. Whip roiix into hot soup; cook, stirring until slightly thickened. Add vegetables and cheese to soup. Taste for seasoning. Add parsley for garnish at serving time. Yield: 6 gallons 1. Heat milk vith bay leaves in bain marie. 2. Make a roux of fat and flour. Whip into hot milk; cook, stirring until slightly thickened. Remove bay leaves. 3. Inspect oysters carefully; remove all pieces of broken shells. h. Heat oysters in their liquor in bain marie or on top of stove until edges of oysters curl. 5. Drain oysters well; add liquor to soup; chop oysters and add to soup. Add seasonings. 6. Taste for seasoning. 7. Add parsley just before serving. Yield: 6 gallons Method 1. 2. 3. 6. Drain canned peas; add liquid to milk; puree peas. When using frozen peas, cook in boiling water in steam- jacket- ed kettle, then puree. Heat milk, liquid from peas, and bay leaves in bain marie. Make a roux of fat and flour. Remove bay leaves from soup. Whip roux into hot soup, stirring irntil slightly thickened. Add pureed peas to soup. Taste for seasoning. Add chopped pimiento. 11+ D-2795 CREAM OF POTATO SOUP Quantity k gals. 2 8 oz. E.P. 8 oz. h oz. 7 lbs. 6 02. E.P. 1/3 cup 1/2 teaspoon 1 Tablespoon 1+ oz. 1 cup Item Milk Bay leaves Onions, chopped Bacon fat Flour Potatoes, cooked (riced or mashed) Salt Pepper Paprika Butter ' forti- fied margarine Parsley, chopped Yield: 6 gallons Method 1. 3. k. 5. 6. Heat milk aid bay leaves in bain marie . Saute onions in bacon fat. Drain off fat and use it to make roiix with flour. Add onions to hot milk. Remove bay leaves from milk; whip roux into hot milk; cook, stirring until slightly thickened. Add potatoes and seasonings to soup. Taste for seasoning. Add paprika, parsley and butter just before serving. CREAM OF SAIMON SOUP Quantity 5 gals. 3 8 lbs. 1 lb. 1 lb. l/l| cup 1/2 teaspoon 1 cup Item Milk Bay leaves Salmon, canned Flour Butter or forti- fied margarine Salt Pepper Parsley, chopped Yield: 6 gallons Method 1. Heat milk and bay leaves in bain marie. 2. Remove skin and bones fiom salmon; flake salmon; add to hot milk. 3. Make a rotix of fat and flour. Remove bay leaves from soup. Whip roux into hot soup; cook, stirring until slightly thickened. k. Taste for seasoning. 5. Add parsley just before serving. CREAM OP SPINACH SOUP Quantity 6 gals. 12 oz. E.P. 1 lb. 12 oz. 3 lbs. E.P. 1/3 cup 1/2 teaspoon l/k cup Item Milk Onions, chopped Butter or forti- fied margarine Flour Spinach, raw Salt Pepper Chicken concentrate Yield: 6 gallons Method 1. 2. 3. 1+. Variation: Cream of Spinach and Celery Soup Use Heat milk in bain marie. Saute onions in butter; drain off butter; put onions in soup. Make a roux of fat and flour. Whip into hot soup; cook, stirring until slightly thickened. Wash and drain spinach; chop with sharp knife; add to soup. Taste for seasoning. 2 lb. E.P. 2 lb. E.P. Spinach, raw, chopped Celery, raw, chopped 15 D-2795 CREAM OF TOMATO AND MUSHROOM SOUP Quantity 1+ cans, No, 10 8 oz. E.P. 13 oz. E.P. 1 k lbs. 12 oz. 8 oz. 8 oz. 2 3/^ gals. 1/3 cup 1/2 teaspoon Item Tomato juice Celery tops Onions, quartered Bay leaf Mushrooms, sliced Butter or forti- fied margarine Flour Butter or forti- fied margarine Milk, COLD Salt Pepper Yield: 6 gallons Method 1. 2. 3. h. 5. 6. Heat tomato juice, onions, celery tops and bay leaves in stem- jacketed kettle or on top of stove (onions, celery and bay leaf may be tied loosely in a cheesecloth bag). Saute mushrooms in butter. Make a roux of fat and flour. Remove onions, celery and bay leaf from to- mato juice. Whip roux into hot toma- to juice; cook, stirring until slightly thickened. Add mushrooms to soup. Vlhlp cold milk into hot soup; bring to a boil. Taste for seasoning. CREAM OF TOMATO SOUF » (This soup will not curdle) Quantity 3 gals. Item Tomato juice 12 oz. E.P, Onions, chopped** 1 lb. 8 oz. 1 lb. 2 oz. 10 oz. 3 gals. 3/k cup 1/2 teaspoon Bay leaves Butter or forti- fied margarine Flour Sugar Milk, COLD Salt Pepper Yield: 6 gallons Method 1. 2. 3. 5. Heat tomato juice, bay leaves and Onions in steam- jacketed kettle or in stock pot on the stove. Make a roux of butter and flour; add enough hot tomato juice to make a thickening that will pour. Remove bay leaves and whip thickened mix- ture into hot tomato juice; cook, stirring until mixture boils thor- oughly. Add sugar. Beat cold milk into hot tomato mix- ture. Bring back to boil; reduce heat. Taste for seasoning. More sugar may be needed. * Ohio State University, Department of Institution Management ** Onions may be sliced and later removed from the seasoned tomato juice. . 16 D-2795 CREAM OF VEGETABLE SOUP Yield: 6 gallons Quantity 3/'+ gals. lbs. 8 oz, lbs. 8 oz. lbs. 8 oz. lb. E.P. 1/4 cup 6 oz. 6 oz. 2 Tablespoons 1 Tablespoon 1/3 cup 1/2 teaspoon 1 cup Item Milk- Bay leaves E.P. Carrots, chopped E.P. Celery, chopped E.P. Potatoes, chopped Onions, chopped Salt Flour Butter or forti- fied margarine Celery salt Paprika Salt Pepper Parsley, chopped Method 1. Heat milk and bay leaves in bain marie . Add salt to vegetables, cover with water; steam until tender. Make a roux of fat and flour. Re- move bay leaves from milk. Whip roux into hot milk; cook, stirring \intil slightly thickened. Add vegetables to soup. Add seasonings to soup. Taste for seasoning. 6. Add parsley just before serving. 3. 5. CREOLE SOUP Yield: 6 gallons Quantity h gals. 1 1 lb. 3 q.ts. 2 Tablspoons 1 lb. E.P. 10 oz. E.P. 8 oz. 2 cans, No. 10 To taste To taste Item Method Beef stock 1. Bay leaf 2. Macaroni, uncooked Water 3. Salt Green pepper, k, chopped Onions, chopped 5. Butter or forti- fied margarine 6, Tomatoes Salt Pepper Heat stock and bay leaf in bain marie. Cook macaroni in boiling salted water until tender; drain. Saute green peppers and onions in butter. Remove bay leaf from stock; add tomatoes; break them up with a iftiip. Add macaroni, green peppers and onions to soup. Taste for seasoning. Approximately 1/2 cup salt and l/2 teaspoon pepper may be needed. DIXIE VEGETABLE SOUP Quantity Item k gals. 1 can, No, 10 1 lb. 8 02. E.P. 2 lbs. E.P. k oz. E.P. 2 Tablespoons 1 lb. 8 oz. 6 oz. E.P. To taste To taste To taste Beef stock Tomatoes Onions, chopped Carrots, chopped Green pepper, hopped Butter or forti- fied margarine Peas, frozen Green beans, frozen Cabbage, shredded Sugar Salt Pepper 17 - D-2795 Yield: 6 gallons Method 1. Heat tomatoes and stock in bain marie. 2. Cover carrots and onions with water; steam until tender; add to soup. 3. Saute green peppers in butter; add to soup. k. Cook peas and green beans in boiling salted water vintil tender; add to soup. 5. About 15 minutes before serving, add cabbage; simmer until cabbage is tender. 6. Approximately 1/14- cup sugar, l/4 cup salt and l/2 teaspoon pepper may be needed. FRENCH OHION SOUP Quantity 5 gals. 5 lbs. E.P. 1 lb. To taste To taste 1 1/2 loaves k oe. Item *Beet stock Onions Butter or forti- fied margarine Salt Pepper Sandwich bread Butter or forti- fied margarine Parmeaan cheese 2 oz. * Beef concentrate is best for this soup. Counter set-up Place toast cubes and parmesan cheese in small bowls to be served at the counter. Method of service Place a few toast cubes in soup bowl or cup; pour soup over toast; sprinlde with cheese. Yield: 6 gallons Method 1. Heat stock in bain marie. 2. Slice onions very thin; saute in butter until soft and lightly browned. 3. Add onions to stock; simmer on top of stove about 1 hour. k. Taste for seasoning. Approximately 1/3 to 1/2 cup salt and 1/2 teaspoon pepper may be needed. 5. Cut bread into l/2 inch cubes; sprinkle with butter; toast in oven. - 18 D-2795 HUKTINGTON VEGETABLE SOUP Quantity 3 1/2 gals. 3 2 can^ No. 10 1 can, Kb. 10 8 oz. 6 oz. 2 Tablespoons 1 teaspoon 1/2 Table speon To taste To taste Item Beef stock Bay leaves Tomatoes Com Butter, or forti- fied margarine Flour Celery salt Paprika Thyme Salt Pepper Yield: 6 gallons Method 1. Heat stock and bay leaves in bain marie. 2. Break up tomatoes with vhlp; add tomatoes and com to stock. Remove bay leaves. 3. Make a roux of fat and flour. Add to hot soup; cook, stirring vintil slightly thickened. k. Add celery salt, paprika and thyme, 5. Taste for seasoning. Approximately 1/3 cup salt and 1/2 teaspoon pepper may be needed. JULIEKKE VEGETABLE SOUP Quantity Item Yield: 6 gallons Method 5 gals. 1 lb. 8 oz. 1 lb. 8 oz. 1 lb. k oz. E.P. E.P. k oz. E.P. 3 Tablespoons To taste To taste 1 cup Beef stock Carrots, julienne Green beans, julienne Celery or cabbage, julienne Onions, julienne Celery salt Salt Pepper Parsley, chopped 1. 2, 3. k. 5. 6. Heat stock in bain marie. Steam carrots, celery and onions xmtil just tender. Cook green beans and pabbage, if used, in boiling stoci or vater on top of stove. Add vegetables and celery salt to stock. Taste for seasoning. Approximately 1/3 cup salt and l/2 teaspoon pepper may be needed. Add parsley just before serving. - 19 D-2795 MINESTRONE SOUP Quantity 2 lbs. k 1/2 gals 2 lbs. 8 oz. E, ,P. 2 lbs. 8 02. 2 lbs. E.P. 1 can, No. 10 8 02. E. .P. h lbs. E.P. 2 lbs. 8 oz. To taste To taste 1/2 lb • Item Navy beans Beef stock Bacon, diced Ham, diced Onions, chopped Tomatoes, canned Celery, chopped Cabbage, chopped Green vegetables (peas, limas, green beans, as- paragus, etc.) Salt Pepper Spaghetti Yield: 6 gallons Method 1. Look over beans; soak beans in water overnight; steam until tender. 2. Heat stock in bain marie. 3. Saute bacon, ham, and onions until lightly browned. Add tomatoes, celery to meat mixture; cook untiltender and thick. h. Break spaghetti into small pieces; cook in boiling salted water; drain and add to soup. 5. Cook green vegetables and cabbage in boiling stock xmtil tender. 6. Combine all ingredients. Taste for seasoning. Approximately l/k to l/3 cup salt and 1/2 teaspoon pepper may be needed. MOCK TURTLE SOUP Quantity k l/2 gals. k qts. 3 Tablespoons 1 1/3 Tablespoon 2 lbs. 10 oz. E.P. 2 lbs. 10 oz. E.P. 1 lb. 1 lb. 2 lbs. E.P. 16 2/3 cup 1/3 cup 1 teaspoon Item Beef stock Tomatoes, canned Cloves, whole Peppercorns Carrots, chopped Onions, chopped Flour Butter or forti- fied margarine Beef or veal, cooked, chopped Eggs, hard- cooked, chopped Lemon juice Salt Pepper Yield: 6 gallons Method 1. 3. 5. 6, Break up tomatoes with a whip; add stock. Tie cloves and pepper corns loosely in a cheesecloth bag; add to stock; heat in bain marie. Cover carrots and onions with water and steam until tender. Make a roux of fat and flour. Remove apice bag from soup. Whip roux into hot soup; cook, stirring until slightly thickened. Md vegetables and meat to soup. Add lemon juice and egg to soup Just before serving. Taste for seasoning. 20 D-2795 MULLIGATAWMY SOUP Quantity 5 gals. 1 lb. fi.P. 12 oz. 1 lb. E.P. 1 lb. 8 oz. E.P. 12 oa. 3 Tablespoons 12 oz. To taste To taste 1 1/2 cups Item Chicken stock Onions, diced Chicken fat, butter or fortified margarLue Eggplant, diced Apples, diced Flour Curry powder Rice, uncooked Salt Pepper Evaporated milk Yield: 6 gallons Method 1. Heat stock in bain marie. 2. Saute onions slightly in fat; add eggplant and apples; cook for 10 minutes. Add flour and curry powder to vegetables; cook for 5 minutes. 3. Add vegetable mixture to hot stock; stir while thickening. k. Cover rice with 1 quart water; steam or cook on top of stove until tender; drain and add to soup. 5. Taste for seasoning. Approximately l/k cup salt and 1/2 teaspoon pepper may be needed. 6, Add evaporated milk just before serving. NAVY BEAN SOUP Quantity 5 lbs. 8 oz. 2 gals. 1 lb. E.P. 1 lb. 8 oz. 2 qts. 8 oz. 1/2 cup 8 oz. 8 oz. To taste To taste 1 quart Item Navy beans Ham, tongue or beef stock Onions, chopped Salt pork or bacon Tomatoes, canned Celery leaves Parsley Bacon fat Flour Yield: 6 gallons Method Salt Pepper Evaporated milk 1. Look over beans; soak beans in water overnight. 2. Heat stock in bain marie, VJhen using ham of tongue stock, taste carefully; dilute with water if salty. 3. Steam beans with onions and bacon or salt pork until beans are tender. k. Remove salt pork or bacon; dice; saute until c risp. 5. Cook tomatoes, parsley and celery leaves together. 6. Puree bean and tomato mixtures. 7. Make a roux of fat and flour; whip into hot stock; cook, stirring until slightly thickened. 8. Combine stock, pureed beans and tomatoes, and crips pork or bacon. 9. Taste carefully for seasoning. Approximately l/k cup salt and 1/2 teaspoon pepper may be needed. 10. Add evaporated milk just before serving. OXTAIL SOUP Quantity 15-20 Its. 3 3/^ gals. 3 3/h gals. 5 2 lbs. E.P. 1 lb. 8 oz. E.P. 2 lbs. E.P. l/8 teaspoon 5 Tablespoons To taste To taste 1 cup Item 21 - Yield: 6 gallons Method D-2795 Oxtails, beef shank 1. or knuckle Water 2. Beef stock Bay leaves 3* Carrots, diced Celery, diced Turnips, diced h. Cayenne pepper Worcestershire sauce 5 • Salt Pepper 6. Parsley, chopped 7. Add cold water to oxtails; simmer ^ to 5 hours or until tender. Heat beef stock with bay leaves in bain marie. Strain stock from oxteiils; add stock to beef stock; remove meat from bones; add to stock. Cover vegetables with water and steam until tender. Remove bay leaves and add vegetables to soup. Add cayenne pepper and Worcestershire sauce to soup. Taste for seasoning. Approximately 1/2 to 3/k cup salt and 1/2 teaspoon popper may be needed. Add parsley just before serving. OYSTER STEW Quantity 51/2 gals. 3 ^ts. 12 oz. 1 1/2 teaspoons 1/1+ cup 1/2 teaspoon Item Milk Oysters Butter or forti- fied margarine Paprika Salt Pepper Yield: 6 gallons Method 1. 2. 1^. Heat milk in bain marie. Inspect oysters carefully and remove all pieces of broken shell. Cut large oysters in half. Heat oysters in butter in bain marie until edtes of oysters begin to curl. Season milk; add oysters Just before serving. Note: When making in large quantities, combine oysters and milk as needed. Variation: For a richer oyster stew, use: 1 1/2 gals. Oysters k 1/2 gals. Milk - 22 D- 2795 PEPPER POT S0UI» Quantity h gals. 3 3 oz. E.P. 6 oz. l/k cup 2 1 teaspoon 1 Tablespoon 12 oz. 2 lbs. k oz. E.P. 1 lb. 8 oz. E.P. 3 oz. 5 lbs. 8 oz. E.P. 3/^ qt. To taste To taste Item Beef or veal stock Onions, chopped Cloves, Tdiole Celery stalks and leaves Parsley Bay leaves Thyme Peppercorns Bacon, diced Onions, chopped Green peppers, chopped Flour Potatoes, dice^ Tonatoes Salt Pepper Yield: 6 gallons Method 1. Heat stock in bain marie. Tie seasonings loosely in cheesecloth bag; cook in stock for 1 hour. Remove spice bag; bring stock up to k gallons. 2. Saute bacon until crisp; drain, saving fat; add bacon to stock. Saute onions and pepper infat. 3. Add flour to onions and pepper to m6ike a roux; whip into hot stock; cook, stirring until slightly thickened, k. Steam potatoes imtil tender; add to soup. 5. Break up tomatoes with whip; add to soup. 6. Taste for seasoning. Approximately 1/3 cup salt and l/2 teaspoon pepper may be needed. Spaetzle for Pepper Pot Soup 1 lb. 9 oz. Flour ^ Eggs 3 cups Milk 2 1/2 teaspoons Salt 1. Mix flour, eggs, milk and salt together. 2. Drop into soup through colander. SCOTCH LAMB BROTH Quantity 30 lbs. 6 gals. 1 lb. E.P. 8 oz. E.P. 12 oz. 1 lb. E.P. 3 lbs. E.P. 1 lb. E.P. 12 oz. To taste To Taste 2 oz. Item Lamb (neck, breast and shank) Water, cold Onions Carrots Barley, uncooked Celery, chopped Carrots, chopped Onions, chopped Butter or forti- fied margarine Salt Pepper Parsley, chopped Yield: 6 gallons Method 1. Soak lamb, onions and carrots in cold water for one hour; simmer 4 to 5 hours, adding water as needed to maintain original volume. Strain stock and place in bain marie. Add water to bring stock to 5 gallons. 2. Steam barley in part of stock. 3. Saute carrots, celery, and onions in butter; add to hot stock. k. Taste for seasoning. Approximately 1/2 cup salt and 1/2 teaspoon pepper may be needed. - 23 r-2795 SHRIMP OR CR/iBMEAT GUMBO Quantity k gals. 12 oz. 12 oz. 1 lb. 8 oz. E.P. 2 lbs. E.P. 5 qts. 1 qt. 2 1/2 to 3 lbs. E.P. 1 lb. To taste To taste Item Beef stock Butter or forti- fied margarine Flour Green pepper, chopped Onions, chopped Tomatoes, canned Okra, sliced Shrimp or crab- meat, cooked Rice, uncooked Salt Pepper Variation:. Seafood Gumbo Yield: 6 gallons Method 1. 2. 3. k. 5. 6. Heat stock in bain marie. Make a roux of fat and flourj whip into hot stock; cook, stirring until slightly thickened. Saute green peppers and onions in butter; add to stock. Break up tomatoes with a whip; add tomatoes and okra to soup. Clean and flake shrimp or crabmeat; add to soup. Cover rice with 1 l/k quarts water; steam or cook on top of stove until tender; add to soup. Taste for seasoning. Approximately 1/3 cup salt and l/2 teaspoon pepper may be needed. Use 2 1/2 to 3 lbs, flacked fish and seafood in place cif shrimp. SFMISH BEAN SOUP Quantity 2 1/2 gals. 6 1/2 qts. (2 No. 10 cans) 2 gals. 1 1/2 cups (12 oz.) 1 lb. E.P. k oz. E.P. 8 oz. E.P. To taste To taste Item Water Tonatoes Baked beans Bacon fat Onions, chopped Green pepper, chopped Celeiy, chopped Salt Pepper Yield: 6 gallons Method 1. 2. 3. 5. Puree baked beans. Saute onions, celery, and green peppers in bacon fat. Heat water, tomatoes, and puree of baked beans in bain marie. Break tomatoes with a French whip. Add onions, green peppers, and celeiy. Taste for seasoning. Approximately 1/2 cup salt and l/2 teaspoon pepper may be needed. - 2k - D-2795 SPLIT PEA SOUP Quantity 5 lbs. 2 gals. 1 lb. E.P. 2 lbs. 2 gals. 2 qts. 8 oz. 1/2 cup 8 oz. 8 oz. 1 qt. To taste To taste Item Yield: 6 gallons Method 1. Split peas Water Onions, chopped Salt pork, ham bone or bacon ends Ham, tongue, corned 3« beef or beef stock 2. Tomatoes Celery leaves Parsley Flour Bacon fat or butter Evaporated milk Salt Pepper k. 5. 6. 7. 8. Look over split peas and wash thoroughly; steam until tender vith onions, salt pork or bacon, and water. Heat stock in bain marie; taste stock and dilute with water If it is salty. Cook tomatoes, celery leaves and parsley together. Remove salt pork or bacon from peas; drain well; dice into l/k inch cubes and saute lontil crisp and bro\med. Puree tomato and pea mixtures (if peas are tender, they may be broken up with a whip instead of pureeing them); add to stock. Make a roux of fat and flour; \Aiip into hot soup; cook, stirring until slightly thickened. Add evaporated milk just before serving; add crisp salt pork or bacon, Taste for seasoning. Approximately l/k to l/2 cup salt and l/2 teaspoon pepper may be needed. TOMATO CLM BISQUE Quantity Item 1 1/2 gals. 1 1/2 cans, #10 1 1/2 gals 12 oz. Beef stock Tomato juice Clams, fresh Bacon fat 12 oz. E.P. 12 oz. 3/k Tablespoon 1 l/2 Tablespoons 1 l/4 Teaspoons Onions, chopped Flour Celeiy salt Paprika Thyme 1 1/2 gals. Milk, COLD To taste Salt To taste Pepper Yield: 6 gallons Method 1. Heat beef stock and tomato juice in bain marie. 2. Look over clams carefully, removing any pieces of broken shell. Steam clams in their OAm juice for about 1 hour or until tender. 3. Saute onions in bacon fat; drain, saving fat; add onions to stock; make a roux of bacon fat and flour; whip into hot stock; cook, stirring until slightly thickened. k. Drain clams, saving juice; chop clams with sharp knife; add to soup. Strain juice through cheesecloth; add to soup. 5. Add seasonings to soup. Add cold milk to soup. Reheat thoroughly. 6. Taste for seasoning. Approximately l/k cup salt and l/2 teaspoon pepper may be needed. 25 D-2795 VEGETABLE SOUP I (vith stock) Quantity h gals. 5 1 can, No. 10 2 lbs. E.P, 1 lb. 8 oz. E.P. 1 lb. 5 oz, E.P. 6 oz. To taste To taste 1 lb. Item Method Beef stock 1, Bay leaves Tomatoes 2. Carrots, diced Celery, diced 3, Onions, chopped Rice, uncooked k. Salt 5. Pepper Peas (may omit_^ 6. VEGETABLE SOUP II (without stock) Quantity Item 3 1/2 gals, 8 qts. 2 lbs. 8 oz. 1 lb. 8 oz. 2 lbs. 8 oz. 2 lbs. 8 oz. 1 lb. 8 oz. 1 lb. E.P, E. E. E. E. .P. ,P. .P. ,P. Water Tomatoes, canned Carrots, chopped Turnips, chopped Potatoes, chopped Onions, chopped Bacon fat Cabbage, shredded To taste To taste Salt Pepper NOODLES Quantity Item 3 1/k cup 1/2 teaspoon 10 oz. Eggs Milk Salt Flour, general 1/2 teaspoon purpose Baking powder Heat stock with bay leaves in bain marie. Remove bay leaves. Break up tomatoes with ■vrtiip; add to stock. Cover celery, carrots and onions with water; steam or cook on top of stove until tender. Cover rice with 2 cups water; steam or cook on top of stove until tender. Taste for seasoning. Approximately 1/3 to 1/2 cup salt and l/2 teaspoon pepper may be needed. Cook peas until just tender in boil- ing salted water; add to soup just before serving. Yield: 6 gallons Method 1. Break up tomatoes with whip; combine with water, carrots, turnips and po- tatoes; simmer in steam- jacketed kettle or in stock pot on top of stove . 2. Saute onions in bacon fat until tender; add to soup. 3. Add cabbage to soup about 15 min, before serving time; simmer until vegetables are tender. k. Taste for seasoning. Approximately 1 cup of salt and l/2 teaspoon of pepper may be needed. Yield: Noodles for Ii- to 5 gallons soup Method 1. 2. 3. 1^. Beat eggs; add milk and salt. Sift dry ingredients together; add to milk mixture. ffiaead thoroughly. Roll out very thin; cut in thin strips; place on trays to dry. Cook in boiling stock or water. - 26 - D-2795 ACCOMPANIMENTS OR GABNISHES Accompaniments Cheese sticks Melba toast Toasted crackers Toasted sticks Clear soup garnishes Almonds, salted, shredded Asparagus tips Avocado pear, diced Carrots, tiny slivers of, cooked Chives, chopped Cream, whipped, sprinkled with chopped chives, parsley, pimiento or paprika Cucumher pickle, sliced Custard, Royal Dumpling, cheese " cracker egg Egg, threaded Forcemeat halls Lemon, rind, grated " thin slice, with ■vdiole clove " thin slice, sprinkled with chopped parsley Macaroni, fancy shpaes Mushrooms, cooked, sliced Noodles, fancy shapes Olives, sliced, stuffed ' Parsley, chopped Radishes, sliced Cream soup garnishes Almonds, salted, shredded Bacon, crisp cooked, diced Cheese, grated Cream, whipped, sprinkled with chopped parsley, chives, riced hard cooked egg yolk, or paprika Croutons " cereal Dumpling, egg Pimiento, strips Popcorn, buttered " cheese Vegetables, cooked, diced or julienne 27 - D-2795 Hearty soup garnishes Bacon, crisp cooked, diced Frankfurters, sliced Popcorn, buttered Salt pork, crisp cooked, diced Smoked sausage, sliced Jellied soup garnishes Egg, hard- cooked, sieved Lemon, sliced Mint, chopped Olives, chopped Parsley, chopped Pickle, or relish, slivers of Watercress, chopped NETvl YORK STATZ; COLLEGE OF HOME ECONOMICS AT CORNELL UNIVERSITY, ITHACA, NS7 YORK BREADS I . General Instructions 1. Buttermilk, fluid 2. . Eggs, dried solids 3. Eggs, whole ftesb k. Milk, fluid Page i INDEX Apple Coffee Cake Apple Muffins, Sugary Apricot Nut Bread Bacon Muffins Baking Powder Biscuits Banana Bran Bread " Banana Bran Muffins Banana Date Muffins Banana Muffins Banana Nut Muffins Basic Yeast Rolls Blueterry Kuchen Blueberry Muffins Blueberry Nut Bread Bowknot Rolls (Yeast) Bran Muffins, Dark Brioche Brown Bread, Baked Butterflake Rolls (Yeast) Butterhorn Rolls (Yeast) Butterscotch Rolls (Biscuit) Butterscotch Rolls (Yeast) Page Ik 9 12 8 1 10 h k k k 16 li^ 8 10 17 5 21 13 17 17 1 19 Page Candied Fruit Bread 12 Candied Fruit Muffins 8 Cheese Biscuits 1 Cheese Muffins 8 Cheese Puffs (Yeast) 27 Cheese Rolls (Yeast) l6 Cherry Muffins 8 Chocolate Crumb Muffins 5 Cinnamon Honey Curls 1 Cinnamon Puffs (Yeast) 27 Cinnamon Rolls (Biscuit) 1 Cinnamon Rolls (Yeast) 20 Cinnamon Twists (Yeast) 20 Cloverleaf Rolls (Yeast) 17 Cocoanut Muffins 8 Coffee Cake 11 Cornhread 3 Cornmeal Rolls (Yeast) 26 Corn Muffins 8 Corn Sticks 3 Cranberry Muffins 8 Cranberry Nut Bread 10 Crescent Rolls (Yeast) 17 Crumb Muffins (Chocolate) 5 Crumb Muffins ( Spice) 5 Danish Pastry 22 Dark Bran Muffins 5 Date Muffins 8 Date and Nut Bread 11 Dried Fruit Muffins 8 Finger Buns 17 Gingerbread Muffins 6 Graham Muffins 6 Graham Raisin Muffins 6 Graham Rolls 26 Hambiirger Bxms 17 Honey Curls (Biscuit) 1 Honey Graham Muffins 6 Hot Cross Buns 23 Jelly Muffins 8 Page Kolache s 20 Lemon Muffins 8 Lucky Clover Rolls (Yeast) 17 Magic Butter Rolls 2k Marmalade Muffins 8 Mincemeat Muffins 8 Muffins, Plain 8 Muffins, Yeast 27 Nut Bread 12 Nut Muffins 8 Oatmeal Muffins 7 Oat Sticks 7 Orange Biscuits 2 Orange Ginger Muffins 7 Orange Marmalade Rolls (Biscuit) 2 Orange Nut Bread 13 Orange Puffs (Yeast) 27 Pan Rolls (Yeast) 17 Parkerhouse Rolls (Yeast) 1? Peanut Butter Muffins 7 Pecan Rolls (Yeast) 20 Plain Muffins 8 Popovers 15 Prune Nut Bread 12 Queen Tarts (Kolache s) 20 Rosette Rolls (Yeast) l8 Rye Rolls 26 Scone s 2 Shortcake Biscuits 2 Spice Muffins ^ Spoon Bread 3 Sugary Apple Muffins 9 Tomato Juice Muffins ? Twin Rolls 18 Twists, Cinnamon (Yeast) 20 Twists, Plain (Yeast) 1° Virginia Pastry ^5 vJhole iflaeat Biscuits 2 Whole Wheat Muffins ° i/Jhole meat Rolls 26 Yeast Muffins 27 Yeast Rolls, Basic ^° Yeast Rolls, Basic Sweet Dough 19 GEMBRAL INSTRUCTIONS Suljstltuting fluid milk for dried milk solids and water . Replace the total quantity of dried milk solids and water in the recipe with fluid milk. Suhstituting fluid buttermilk for dried buttermilk and water . Replace the total quality of dried buttermilk and water in the recipe with fluid milk. Substituting fresh whole egg for epjg yolks and egg whites . Replace the total weight of egg yolks and egg whites in the recipe with an equal weight of fresh eggs. Substituting dried egg solids for egg yolks and egg whites . Calculate the total weight of egg yolks and egg whites in the recipe. Substitute dried egg solids for l/h the total quantity and water for 3/^ the total quantity. Example Recipe TJhen using dried eggs: 1 lb. egg yolks 2 lb. 8 oz. or UO oz. x "L/h = 10 oz. dried eggs 1 lb. 8 oz. egg whites 2 lb. 8 oz. or 40 oz. x "i/h = 30 oz. water 2 lb. 8 oz. whole eggs or 1 lb. 1^4- oz. water -1- BAKING F0I7DER BISCUITS Baking Powder Biscuits Quantity 8 lb. 8 oz. 2 1/2 oz. 10 oz. 2 lb. 12 oz. 2 1/2 qt. Ingredients Flour, G. P. Baking powder Salt Dried milk solids Shortening Water Yield: 12 dozen 2 1/2 in. cutter Method 1. 2. 3. kr. 5. 6. 7. Set oven at i|-25°F. Mix dry ingredjaats \intil well blended. Rub in shortening with hands or on electric mixer until the mixture is the texture of coarse cornmeal. Add water and mix until all the flour is moistened and the dough is light and soft but not sticky. Divide the dough into tour portions and knead lightly on a floiired board with the palms of your hands for a few seconds until the dough is smooth. Roll to 3/lj-" thickness and cut. Put on ungreased baking sheet. Baie for 12-15 minutes or until lightly browned on top. VARIATIONS OF BiOCENG POWDER BISCUITS (For 12 dozen) Butterscotch rolls - Divide dough into k lb. portions. Knead lightly until smooth and roll into a rectangular shape approx. 2il- in. x 12 in. x l/8 in. thick. Brush each portion with l/k cup melted oleo and sprinkle with 1 l/2 cups brown sugar. Roll up as for jelly roll. Cut into 36 pieces, (approx. 3/k") and put into well greased muffin tins with cut edge up. Cinnamon rolls - In place of the brown sugar in the above recipe, sprinkle each portion with a mixture of 1 cup granulated sugar and 1 Tbsp. cinnamon and 1 cup raisins. (If raisins are dry, soak for a few minutes in hot water and then drain thoroughly). Cheese biscuits - Add 1 lb. grated dehydrated cheese to dry ingredients, water to 2 3/^ quarts. Increase Honey curls - Vfeigh into 2 oz. portions and roll dough into ropes about 6" long. Swirl into greased muffin tins and brush tops with honey butter (which has been heated to soften). Cinnamon honey curls - Add 3 Tbsp, in the above recipe. cinnamon to flour and use cinnamon honey butter V;tRIATIONS OF B.AKING FCWDER BISCUITS -2- (GOMT'D) Orange biscuits - Md 6 oz. grated orange rind to dry ingredients. Before taking place 1/2 limp of sugar which has "been dipped in orange juice on top of each hiscuit. Orange marmalade rolls - Divide dough into h lb. portions. Knead lightly \intil smooth and roll into rectangular shape approx. 24 in. x 12 in. x l/8 in. Brush each portion wi th l/k cup melted margarine and spread with 1 cup orange marmalade. Roll up as for jelly roll and cut into 36 pieces approx. 3/^ ^^» Place in well greased muffin tins. IJhole wheat hiscuits - Substitute 3 lb. whole wheat flo\u: for 3 ll^* white flour. Scone s Quantity 8 lb. 8 oz. 2 1/2 oz. 10 oz. 1 lb. 1 lb. 2 lb, 12 oz. 6 oz. k oz. 2 1/2 qt. Egg white wash h oz. 2 oz. Ingredients Flour, G. P. Baking powder Salt Dried milk solids Sugar Currants* Shortening Egg whites Egg yolks Water Egg whites Water *Note - if currants are dry, soak for a few minutes in hot water, then drain thoroughly before adding to dry ingredients. Yield: 12 dozen Method (Mix by hand) 1. Set oven at U25°F. 2. Mix dry ingredients \mtil well blended. 3. Rub in shortening with hands until the mixture is the texture of coarse cornmeal . k. Add slightly beaten eggs to the water; add liquid to the dry ingredients, Mix until all the flour is moistened and the dough is light and soft but not sticky. 5. Divide the dough into several portions and knead lightly on a floured board until the dough is smooth. 6. Roll dough 1/2" thick and cut with a 6" cutter. 7. Brush with egg white wash and sprinkle mth granulated sugar. 8. Cut into fotirths and place on ungreased baking sheet . Bake for 12-15 minutes or until top is light bro-tm. Shortcake biscuits - Cmit currants from above recipe. with 2 1/2" fluted cutter. Roll dough 3/U" thick and cut Combread L Quantity 3 lb. 1^ oz. 3 lb. h oz. 1 lb. 6 1/2 oz. 1 1/2 oz. 12 oz. 1 lb. 10 oz. 1 gal ■ • 1 lb. 12 oz. -3- CORWBREAD Inpcredients Cornmeal Flour Dried milk solids Baking powder Salt Sugar Egg whites Egg yolks Water Shortening Yield: 2 bun pans (120 servings) cut 6 X 10 Method (Mix by machine) 1. Set oven at i4-25°F. 2. Mix dry ingredients to blend. 3. Beat eggs slightly and add to water; add liquid to dry ingredients and mix thoroughly. h. Add melted shortening and mix until batter is smooth. 5. Pour into well greased bun pan, 9 H^* per pan. 6. Bake for kO-k^ min. , approximately. VARIATIOMS OF GORNBREAD (For 12 dozen) Cornsticks - Grease cornstick pans well and heat in oven. Fill indentations using Wo. l6 dipper. Bake for 25 minutes, approximately Spoon Bread Quantity 2 1/2 gal. 6 oz, 6 lb. 1 lb. 8 oz. 3 lb. 8 oz. 1 gal. k lb. 8 oz. 3 lb. 3 oz. Ingredients Water J boiling Salt Cornmeal Margarine Dried milk Water, lukewarm Egg whites Egg yolks Baking powder Yield: 120 servings 8 small pans cut 3 x 5 o^: 10 eq_. counter pans cut 3x4 Method 1. Set oven at 375°F. 2. Stir cornmeal into rapidly boiling salted water. Cook imtil thick. Add fat. Remove from heat and cool slightly. 3. Sprinkle dried milk over the lukewarm water and beat with wire whip until smooth. h. Beat eggs slightly and add to re- constituted milk. 5. Combine cornmeal mixture and egg- milk mixture. Blend well. 6. Stir in baking powder. 7. Put 3 qt. mixture into greased small pan (2 1/2 qt. in square counter pan.) 8. Place in a pan of water and bake for ijO-i)-5 minutes. (If all of spoon bread id.ll not be used at one time, bake a few pans as needed. ) -U- MUEFINS Banana Muffins Quantity 2 It. k oz. 2 lb. h oz. 9 lb. 1 lb. 10 oz. 9 lb. 5 oz. 1 oz. 2 oz. 3 oz. 3 A q-c- VARIATIONS Ingredients Shortening Sugar Bananas, E.P.* Sgg whites Egg yolks Flour, G. P. Baking powder Soda Salt Dried buttermilk solids Water Yield: 12 dozen No. l6 dipper Method- 1. Set oven at i(-25°F. 2. Cream shortening and sugar on mixer. 3. Add ripe bananas and beat to break up thoroughly. h. Add eggs and mix well. 5. Remove from mixer. Add well blended dry ingredients and water at one time and mix by hand only enough to combine. 6. Dip into well greased muffin tins. (All muffins should be dipped at once ) . 7. Bake for 20-25 minutes. Banana date muffins - Add 3 lb. chopped dates to dry ingredients. Banana nut muffins - Add 1 lb. 8 oz. chopped nuts to dry ingredients. * Banana puree may be substituted for fresh bananas. Banana Bran Muffins Quantity 1 lb. k oz. 2 lb. k oz. 11 lb. k oz. 1 lb, h oz. lU oz. 5 lb. 2 lb. 8 oz. 3 oz. 1 1/2 oz. 3 oz. 2 oz. Ingredients Shortening Sugar Bananas, E.P* Egg v;hites Egg yolks Flour, G.P. Bran Baking powder Soda Dried buttermilk solids Salt Water 3A It. * Banana puree may be substituted for fresh bananas. Yield: 12 dozen No. l6 dipper Method o 1. Set oven at 425 F. 2. Cream shortening and sugar on mixer. 3. Add ripe bananas and beat to break up thoroughly. k. Add eggs and mix well. 5- Remove from mixer. Add well blended dry ingredients and water at one time and mix by hand only enough to combine . 6, Dip into well greased muffin tins. (All muffins should be dipped at once . ) 7. Bake for 20-25 minutes. -5- Chocolate Crumb Muffins Quantity Ingredients 2 lb. Shortening 3 lb. Sugar 1 lb. k oz. Egg whites Ik oz. Egg yolks 5 lb. Flour J G.P. 5 lb. Cake crumbs 8 oz. Baking powder 1 1/2 oz. Salt 8 oz. Cocoa 1 lb. Dried milk solids 1 gal. Water Spice Crumb Muffins I Quantity Ingredients 2 lb. Shortening 3 lb. Sugar 1 lb. h oz. Egg whites Ik oz. Egg yolks 5 lb. ELoiir, G.P. 5 lb. Cake crumbs 8 oz. Baking powder 1 1/2 oz. Salt 1 lb. Dried milk solids 2 Tbsp. Cinnamon 2 tsp. Cloves 2 lb. Raisins 1 gal. Water Dark Bran Muffins Quantity Ingredients 1 lb. k oz. Shortening 1 l/k qt. Molasses 6 oz. Egg yolks 10 oz. Egg whites k lb. k oz. Flovir, G.P. 1 lb. 1 oz. Dried huttennilk solids 2 lb. Gate crumbs 2 lb. k oz. Bran 3 1/2 oz. Soda 2 oz. Salt 1 gal. V/ater Yield: 12 dozen No. 12 dipper Method (Mix by hand) 1. Set oven at k23°'F. 2. Tream shortening and sugar 3. Add eggs and mix well. 4. Add well mixed dry ingredients and water at one time. 5. Combine only until well blended. 6. Dip into greased muffin tins. 7. Bake for 20 minutes. Yield: 12 dozen No. 12 Dipper Method 1. Set oven at U25°F. 2. Cream shortening and sugar 3. Add eggs and mix well. k. Add well mixed dry ingredients and water at one time. 5. Combine only until well blended. 6. Dip into greased muffin tins. 7. Bake for 20 minutes. Yield: 12 dozen No. l6 Dipper Method 1. Set oven at U25°F. 2. Cream shortening, molasses and eggs tmtil thoroughly combined. 3. Add well mixed dry ingredients and water at one time to the egg-molasses mixture and mix only enough to combine . k. Dip into well greased muffin tins. (All mixture should be dipped at once . ) 5. Bake for 20-25 minutes. Graham or Whole T\fheat Muffins -6- Quantity 1 Ih. 12 oz. 2 lb. 1 Ih. 3 Ih. 5 Ih. 13 oz. 8 oz. 1 1/2 oz. ?>/^ gal. Ingredients Sugar Shortening Egg yolks Flour ^ wh. wh. or graham Flour, G.P. Dried milk solids Baking powder Salt Water Yield: 12 dozen Wo. 20 Dipper Method (Mix by hand) 1. 2. 3- 4. 5. 6. Set oven at k23°¥. Cream sugar and shortening. Add egg yolks and mix well. Add well mixed dry ingredients and milk at one time. Combine only until well blended. Dip into well greased muffin tins. Bake for 20 minutes. VARIAH ONS Honey gjraham muffins - Substitute hoieyfor sugar. Graham raisin - Add 2 lb. raisins (soaked and drained) to dry ingredients. Gingerbread Muffins Quantity 2 lb. 2 lb. 8 oz. 1 lb. 10 oz. 5 lb. 6 oz. 7 lb. 8 oz. 2 oz, 2 oz. 2 2/3 Tbsp. 2 2/3 Tbsp. 1 1/2 tsp. 2 qt. Ingredients Sugar Shortening Egg whites Egg yolks Molasses Flour, G.P. Soda Salt Ginger Cinnamon Cloves, ground Warm water Yield: 12 dozen No. l6 Dipper Method (Mix by hand) 1. Set oven at h2'f'F. 2. Cream sugar and shortening; add eggs and mix thoroughly. 3. Aid molasses and cream well. h. Md well blended dry ingredients and water at the same time. 5. Mix only enough to combine. 6. Dip into well greased muffin tins. (Dip all muffins at once.) 7. Bake for 20-25 minutes. Orange Ginger Muffins Quantity Ingredients 2 It. Brown sugar 2 lb. Shortening 12 oz. Egg whites 8 oz. Egg yolks k lb. 8 oz. Molasses 6 lb. Flour, G.P. 1 oz. Soda k Tbsp. Cinnamon 1 Tbsp. Ginger 1 Tbsp, Nutmeg k oz. Orange rind, grtd 1 1/2 qt. Orange juice, warm Oatmeal Muffins Qviantity Ingredients 1 lb. 8 oz. Sugar 1 lb. 8 oz. Shortening 1 lb. Egg whites 10 oz. Egg yolks 2 lb. Oatmeal 6 lb. Flour, G.P. 1 lb. Dried milk solids 8 oz. Bsiking powder 2 oz. Salt 2 lb. Raisins 1 gal. Water Viffil/ITIONS Oat sticks - Qnit raisins. Heat well gr( No. 16 dipper. Peanut Butter Muffins Quantity Ingredients 1 lb. 12 oz. Sugar 1 lb. 8 oz. Shortening 1 lb. Peanut butter 1 lb. Egg yolks 8 lb. Flour, G.P. 13 oz. Dried milk solids 8 oz. Baking powder 1 oz. Salt .12 oz. Peanuts, chpd. 3 1/^ qt. Water Yield: 12 dozen No. l6 Dipper Method (Mix by hand) 1. 2. 3. k. 5. 6. Set oven at 425 F. Cream sugar and shortening. Add eggs and cream vintil well blended. Add molasses and mix thoroughly. Add well blended dry ingredients, grated orange rind and orange juice at the same time and mix only enough to combine . Dip into well gieased muffin tins. (Dip all muffins at once). Bake for 20-25 minutes. Yield: 12 dozen No. l6 Dipper Method (Mix by hand) 1. 2. 3. 1^. 5. Set oven at i(-25°F. Cream sugar and shortening; add eggs and mix thoroughly. Add well blended dry ingredients, raisins (which have been soaked in hot water and drained thoroughly), and water at one time to egg mixture. Mix only enough to combine. Dip into well greased muffin tins. Bake for 20 minutes. Heat well greased cornstick pans in oven and fill with Yield: 12 dozen No. 20 Dipper Method (Mix by hand) 1. 2. 3. k. 5. 6. Set oven at U25°F. Cream sugar and shortening and peanut butter. Add egg yolks and mix well. Add dry ingredients and water at one time. Combine only until well blended. Dip into well greased muffin tins. Bake for 20 minutes. Plain Muffins Yi Quantity Ingredients Sugar Me 1 ITd. 12 oz. 1. 2 lb. Shortening 2. 1 lb. Egg yolks 3. 8 lb. Flour, G.P. k. 13 oz. Dried milk solids 8 oz. Baking powder 5. 1 1/2 oz. Salt 3 lA «l"t' Water -8- L: 12 dozen No. 20 Dipper Method (Mix by hand) Set oven at 425°F. Cream shortening and sugar. Add egg yolks and cream thoroughly, k. Add well blended dry ingredients and water at one time. Combine with a folding motion down the side of the bowl and up through the middle until the ingredients are well blended but still have a pebbly appearance. DO WOT OVERMIX. 6. Dip from the edge of the bowl into well greased muffin tins. 7- Bake for approx. 20 min. PLAIW MUFFIN VARIATIONS (For 12 dozen) Bacon - Eeduce sugar to 1 lb. Add 3 cups chopped cooked bacon to dry ingredients. Blueberry, Cherry, Mincemeat and other moist fruit - 2 qt., well drained. Sprinkle on top; dip up; repeat. Cheese - Reduce sugar to 1 lb. Add 1 lb. dehydrated cheese to dry ingredients. Sprinkle top of each muffin with l/2 tsp. grated fresh cheese before baking. Cocoanut - Add 8 oz. finely chopped cocoanut to dry ingredients. Cprnmeal - Substitute cornmeal for one-third of flour. Cranberry - Mix 2 lb. raw cranberries (chopped) and 1 lb. sugar. Sprinkle some on top; dip up; repeat. Date, Raisin, Dried or Candied Fruit - Add 2 lb. fruit to dry ingredients. (Large fruit; should be coarsely" chopped. Dried fruits should be soaked then drained well.) Jelly or Marmalade - Place 1 tsp. jelly in a slight indentation in top of unbaked muffini Lemon - Add U oz. grated lemon rind to dry ingredients. Nut - Add 1 lb. chopped nuts to dry ingredients. Orange - Add ^4- oz. grated orange rind to the dry ingredients. Place on top l/2 l\mip of sugar which has been soaked in orange juice. Spice - Add 1 l/k Tbsp. cinnamon; 1 tsp. cloves, and 1 lb. currants "to dry ingredients. (Note: if ciirrants are dry, soak for a few minutes in hot water then drain thoroughly before adding to dry ingredients). -9- Sugajy Apple Muffins Quantity Ingredients 2 lb. k 1 lb. 8 oz. oz. Sugar Shortening 1 lb. 2 lb. 8 oz. Egg yolks Apples, chopped (frozen, fresh, canned) 6 lb. 12 oz. Flour, G.P. 12 oz. Dried milk solids 6 3/h 1 oz. oz. Baking powder Salt 1 3 A gal- oz. Cinnamon Water Topping 12 oz. Sugar Yield: 12 dozen No. l6 Dipper Method (Mix by hand) 1. 2. 3. 5. 6. 7. 8. Set oven at lt25°F. Cream sugar and shortening. Add egg yolks and mix thoroughly. Add chopped apples and combine. Add well blended dry Ingredients and water at one time . Mix only enough to combine. Dip into well greased muffin tins. Sprinkle 1/2 tsp. cinnamon- sugar mixture on top of each muffin. Bake for approx. 20 minutes. 2 tsp. Cinnamon Tomato Juice Muffins Quantity 1 2 1 lb. lb. lb. 12 oz. 8 lb. 1 1/2 1 3/^ qt. 1 1/2 qt. 7 oz. 8 oz. oz. Ingredients Sugar Shortening Egg yolks Flour, G.P. Dried milk solids Baking powder Salt Water Tomato juice Yield: 12 dozen No. 20 Dipper Method (Mix by hand) 1. Set oven at U25°F. 2. Cream shortening and sugar. 3. Add egg yolks and cream thoroughly. k. Add well blended dry ingredients and liquid at one time. 5. Mix only enough to combine. 6. Dip into well greased muffin tins. 7. Garnish top with l/2 tsp. grated fresh cheese. 8. Bake for approx. 20 minutes. 8 oz. Grated cheese, fresh -10- Banana Bran Bread Quantity Ingredients 2 It. k oz. Sugar 1 lb. 1+ oz. Shortening 12 oz. Egg whites 8 oz. Egg yolks 7 lb. 8 oz. Bananas, E.P.* 3 lb. 12 oz. Flour, G.P. 2 1/2 oz. Baking pewder 1 Tbsp. Soda 1 lb. k oz. Bran ■5^ Banana puree may be substituted for fresh bananas. Yield: k Pullman loaves k lb. per loaf Method 1. 2. k. 5. 6. Set oven at 325 F. Cream shortening, sugar and eggs on mixer. Add ripe bananas and beat until thoroughly mashed. Add well blended dry ingredients and mix on low speed only enough to combine . Scrape bowl to be sure ingredients are well blended. Weigh k lb. batter into greased and flo\ired pullman tins (lids should be also greased.) Bake for approx. 1 l/2 hours. Remove lids from pans about 15 min. before taking from oven. Blueberry Nut Bread Quantity Ingredients 3 lb. Sugar 1 lb. 8 oz. Shortening 12 oz. Egg whites 8 oz. Egg yolks 5 lb. Flour, G.P. 6 oz. Dried milk solids 5 oz. Baking powder h cz . Salt 1 lb. Nuts, chopped 1 1/2 q.t. Water 2 qt. (2 lb.) Blueberries, (fresh or frozen) Yield: h Pullman loaves k lbs. per pan Method (Mix by hand) 1. Set oven at 325°F. 2. Cream shortening, sugar and eggs. 3. Mix dry ingredients until blended. Coat -^rell drained blueberries with a little of the flour. k. Add remainder of the dry ingredients and the water to the egg mixture. 5. Using a folding motion mix only enough to combine. 6. Add blueberries and incorporate very carefully so that berries are not mashed. 7. Weigh h lb. batter into well greased and floured pullman tins. Cover with greased tops. 8. Bake for approx. 1 l/2 hrs. Remove lids from pans atout 15 min* before taking from oven. VARIATIONS Cranberry Nut Bread - Substitute raw, coarsely chopped cranberries for blueberries. Add 3 oz. grated orange rind to dry ingredients. -11- Coffee Cake Quantity 3 ITd. 3 lb. 1 lb. k oz. 9 oz. 12 It. 1 lb. 8 oz. 12 oz. 3 oz. 1 1/2 gal. Toppin 1 lb. oz. 2 lb. h oz. 3 Tbsp 1. 1 lb. 2 oz. 1 lb. 8 oz. Yield: 6 large pans (cut k :x. 6) ikk servings Ingredients Shortening Sugar Egg whites Egg yolks Flour, G.P. Dried milk solids Baking powder Salt Water Flour, G.P. Brown sugar Cinnamon Margarine Nuts, coarsely chopped Method 1. 2. 3. k. 6. 7. 8. Set oven at 350"F. Cream shortening and sugar. Add eggs and mix thoroughly. Mix all dry ingredients together and add to creamed mixture, alter- nately Tfri.th water. Mix only \antil well blended. Pour into well greased and floured pan. (5 lb. per pan). Blend together dry ingredients. Rub in shortening until mixture is crumbly. Mix in nuts. Sprinkle on top of batter. Bake for approx. k3 mln. Date and Nut Bread Quantity 3 lb. 12 oz. 10 oz. 2 qt. 3 lb. 12 oz. 10 oz. 6 oz. 2 oz. k lb. 8 oz. 2 oz. 1 oz. 1 oz. 10 oz. Ingredients Dates, diced Margarine Water, hot Sugar Egg whites Egg yolks Vanilla Flour, G.P. Baking powder Soda Salt Nuts, chopped Yield: k Pullman pans ij- lb. 8 oz. per pan Method (Mix by hand) 1. Set oven at 325°F. 2. Add hot water to dates and short- ening and allow mixture to cool. 3. Cream eggs and sugar. Add vanilla and cooled date mixture. k. Mix dry ingredients until well blended. Add to sugar-date mixture and mix only enough to combine. 5. Heavily grease and flour pullman pans and lids. Heigh il- lb. 8 oz. batter into each pan. Cover with lid. 6. Bake for approx. 1 l/2 hours. Remove lids about 15 min. before taking from oven. 7. Remove bread from pan. Cool thor- oughly before slicing. -12- Nut Bread 1 Quantity k lb. 8 oz. 12 oz. 8 oz. 6 It. 8 oz. 6 oz. 1 oz. 2 lb. 1/2 gal. Ingredients Sugar Shortening Egg whites Egg yolks Flour, G.P. Dried milk solids Baking powder Salt Nuts, chopped Water Yield: k Pullman loaves ij- lb. 8 oz. per pan Method (Mix by hand) 1. 2. k. 5. 6. 7. 8. Set oven at 325 F. Cream together sugar, shortening and eggs. Mix dry ingredients and nuts thoroughly. Add dry ingredients and water to sugar-egg mixture and mix only enough to combine. Grease and flour pullman pans and lids. Weigh i)- lb. 8 oz. batter into each tinj cover with lids. Bake for approx. 1 l/2 hours. Remove lids from pans toward the end of the baking period, so that bread may brown on top. Remove bread from pans inmediatelj Cool thoroughly before slicing. VARI/vTIONS for k pans Apricot -Nut Bread - Substitute 2 lb. chopped dried apricots for 1 lb. nuts. Wash and drain apricots before adding to dry ingredients. Candied fruit bread - Substitute k lb. candied fruit for nuts. Frune-nut bread - Substitute 2 lb. chopped dried pitted prunes for 1 lb. nuts. Wash and drain prunes before adding to dry ingredients. -13t Orange Nut Bread Quantity Ingredients 12 oz. Shortening 1 lb. Sugar 12 oz. Egg -whites 8 oz. Egg yolks ii- oz. Orange rind, grtd 3 l"b. Orange marmalade 7 lb. 8 oz. Flour, G.P. 10 cz. Dried milk solids 7 1/2 oz. Baking powder 1 oz. Salt 12 oz. Nuts, chopped 2 1/2 qt. Water Yield: k Pullman loaves k lb. 8 oz. per pan Method o 325 F. 1. Set oven at 2. Cream sugar and eggs thoroughly. Add orange rind and marmalade. 3. Mix dry ingredients and nuts thoroughly. k. Add dry ingredients and water to sugar-egg mixture. Mix only enough to combine. 5. Grease and flour pullman pans and lids. 6. Weigh k lb. 8 oz. batter into each pan and cover with lid. 7. Bake for approx. 1 l/2 hours. Remove lids from pans toward end of baking period to allow tops to brown. 8. Remove bread from pans immediately. Cool thoroughly before cutting. Baked Brown Bread Yield: 125 slices k 5-lb. loaves (cut 28) 1 3- lb. loaf (cut 12) Quantity Ingredients Method lb. lb. 12 oz. gal. 1/2 cups 1 oz. 2 oz. lb. 8 lb. Brown sugar 1. Eggs 2. Shortening, melted 3« I7ater Molasses k. Salt Baking soda 5« Dried Buttermilk solids 6. Flour, graham J, 8. Set oven at 325 F. Mix sugar, eggs and shortening. Add water and molasses, thoroughly combining. Combine salt, baking powder, buttennilk solids and graliam flour. Add to creamed sugar-liquid mixture. Scale into greased and floiired pans. Bake approximately 1 l/2 hrs. Remove from pans and cool slightly before slicing. -lk>. Blueberry Kuchen Yield: 2 bun pans (120) cut 6 X 10 Quantity 1 lb. lU oz. 1 lb. 12 oz. 10 oz, 3/^ gal. 1 oz. 7 1/2 oz. 12 oz. 6 lb. 1 lb. 8 oz. Topping 2 2/3 Tbsp. 1 lb. Ingredients Sugar Shortening Egg whites Egg yolks Water Salt Baking powder Dried milk solids Flour Blueberries Method 1. 2. 3. h. 6. 7. 8. Set oven at UOO F. Cream sugar, shortening, egg whites and egg yolks. Add water. Combine salt, baking powder, dried milk and flour. Add to creamed mixture mixing just until all ingredients are blended. Divide into greased baking pans. Sprinkle blueberries over top of batter. Combine cinnamon and sugar and sprinkle over blueberries. Bake at 25-30 minutes. Cinnamon Sugar Apple Coffee Cake - Arrange 3 qts. apple slices in orderly rows over top of coffee cake in place of blueberries. Sprinkle with cinnamon- sugar mixture. -15- Popovers Q.uantity k l"b. 8 oz. 1 2/3 Tbsp, 1 lb. 1 llD. 10 oz. 2 It. 8 oz. 1 gal, 10 oz. NOTE: Ingredients Hour Salt Dried milk solids Egg yolks Egg whites Usiter Margarine J melted A popover should he crisp, hrown and glossy on the outside and soft hut not soggy on the inside. A toothpick inserted should come out dry. Yield: 12 dozen Method 1. Mix floiir and salt and dried milk solids . 2. Beat eggs unitl frothy; add water. 3. Beat water-egg mixture and melted fat into flour mixture until well hlended, k. Fill well greased muffin tins I/3 full poiiring batter from a pitcher. 5. Bake at 1K)0°F. for 10-15 min. Reduce heat to 300°F. ; bake until tops are crisp and brown (about kO min.). 6. VJhen done, remove popover s from tins. If on removal from the oven the popovers seems moist, return to oven to continue drying. -16- YEAST ROLLS Basic Yeast Rolls Quantity Inp;redients 2 1/2 q.t. Water 5 oz. Yeast 1 lb. Sugar 2 1/2 oz. Salt 10 oz. Shortening 7 Vo. 8 oz. Flour, G.P. 10 oz. Dried milk solids Yield: Method 12 dozen 1 1/2 oz. 1. Heat water to lukewarm (90°F. ) (yeast is killed at 130°F. ) . 2. Crumble yeast into water. 3. Cream sugar, shortening and salt on mixer using flat beater or dough hook. k. Scrape mixture from bottom of bowl, add flour and dried milk. Continue mixing on low speed until well blended.j 5. Mix yeast and water well; pour into flour mixture. Beat on second speed until dough is smooth and satiny in appearance. (from 5-8 minutes) 6. Remove paddle, scrape do'v/n dough and brush with oil. Cover bowl and set in a warm place. 7. Let dough rise until it doubles in bulk or until it continues to recede when two fingers are pressed into the dough . 8. Punch down dough and shape. IJhen shaping rolls complete each pan with- out interruption so that all of the rolls will proof at the same time. (See directions on pages I6-I7). 9' Place shaped rolls into greased tins or on greased pans. Proof until rolls are double in bulk again. 10. Bake at i|00°F. for 12-15 minutes. VARIi;TIONS for 12 doz. Cheese Rolls - Add 1 lb. dehydrated cheese to flour. -17- SHAPING DIRECTIONS FOR YEAST ROLLS Rnvknots - ifeigh out dough into 1 l/2 oz. portions, roll into a "string". Tie loosely into a single knot, and place on greased baking pan. Butterflake - Weigh out dough into l8 oz. portions. Roll into a rectangle about 6 in. X 18 in. X I/8 in. and brush with melted butter or oleo. Fold lengthwise into layers about 1 in. wide and cut into 12-1 l/2 in. pieces. Set on end in a greased muffin tin. Butterhorn or Crescents - Weigh out dough into 12 oz. portions. Shape into a ball and roll on a floured board into a circle about l/k in. thick. Brush with melted margarine and cut into 8 wedge shaped pieces. Roll up, beginning with wide end. Place on baking sheet with point underneath and curve ends slightly to form crescent. Clove rleaf - Finger buns - Divide dough into l/2 oz. portions. Roll these pieces on a greased board into smooth balls and place the three balls in a greased muffin tin. Weigh dough into 2 oz. portions and roll into round strips approximately h 1/2 in. long. Place at least 1 in. apart on greased baking sheet and flatten slightly with palm of hand. Hamburger buns -Weigh out dough into 2 oz. portions. Roll into roiind balls on greased board. Place at least 2 in. apart on greased baking sheet. Let three- quarter proof, flatten and let raise again. Lucky Clover - Weigh dough into 1 I/2 oz. portions and roll into smooth balls on a greased board. Place in greased muffin tins. With scissors divide rolls into quarters, cutting almost to bottom of rolls. Pan Rolls - Weigh dough into 1 I/2 oz. portions. Roll into smooth balls on a greased board and place about l/2 in. apart on a greased baking sheet. Parkerhouse Rolls II - Weigh dough into 1 I/2 oz. portions. Shape and arrange on greased baking pans. Give a one-half proof. Invert rolls on work bench and using palm of hand flatten. Fold rolls over pinching the two edges together. Arrange on greased baking pan with rolls touching each other and the top half overlapping the bottom half slightly. Give a three- quarter proof. -18- Rosettes Twin Rolls - Follow directions for Eowknots . After tying, bring one end through center and the other over side and under the roll. Make up l/2 recipe of Basic Yeast Rolls and l/2 recipe of whole wheat rolls . Weigh into 3/^ oz. portions and roll into round halls on a greased hoard. Put one whole wheat and one white piece into each greased muffin tin. Twists Weigh dough into 12 oz. portions. Roll on a floured board into a rectangle approx. 12 in. x 9 in. x l/h in. Brush lightly with melted oleo or butter. Fold in half lengthwise and cut into 8 strips. Twist each end in opposite directions and seal ends firmly. These twists may be left straight or formed into circles. -19- Basic Sweet Roll Dough Quantity Ingredients 2 qt. Water 6 oz. Yeast 1 It. 8 oz. Sugar 3 oz- Salt 1 It, Shortening 12 oz. Egg whites 8 oz. Egg yolks 7 113.12 oz. Flour 8 oz. Dried milk solids Glaze (if desired) 1 lb. k oz. Confectioners sugar U Tbsp. Lemon Juice As needed Hot water VABIATIONS OF SVffiET ROLLS (for 12 dozen) Yield: 12 dozen 1 1/2 oz. Method 1. Dissolve yeast in lukewarm water (90°F. ) (Yeast is killed at 130°F. ) 2. Cream sugar^ salt, shortening and egg in mixer using flat beater. 3. Mix flour and dried milk. Scrape mixture from bottom of bowl. k. Add about l/2 of flour and incorporate on low speed . Add remainder of flour and yeast-water mixture and mix on low speed until all ingredients are well blended. 5. Beat on second speed until dough has a smooth, satiny appearance, (from 5 to 8 minute s ) . 6. Remove paddle, scrape dough from sides of bowl and brush top of dough and sides of bowl with oil. Cover bowl and set in a warm place to rise. 7- Let dough rise \intil double in bulk or until it continues to recede when finger is pressed into the dough. 8. Punch down dough and shape as desired. (See directions for shaping on following pages.) 9. Place shaped rolls into greased muffin tims or on greased pans. Proof until rolls double in bulk again. 10. Bake at UOO°F. for 12-15 minutes. 11. li/hile rolls are still warm they may be brushed with a confectioners sugar glaze if desired. Butterscotch - Weigh dough into 2 lb. U oz. portions. Roll on a floured board into a rectangle approximately 2ij- in. x 12 in. x 1/1+ in. Binish each portion with about l/k cup melted margarine and sprinkle with 1 cup of brown sugar. Roll up cross'iidse and cut into 2k pieces (approximately 1 in.). Grease muffin tins well. Put 1 tsp. of the following glaze into the bottom of each muffin tin. 2 lb. 1 lb. 8 oz. 1 tsp. 1 1/2 cups Brown sugar Margarine Salt Corn syrup, or honey Place rolls in tins, cut surface up. Allow to stand in pans for approximately 3 minutes before inverting after baking. -20- VARIATIONS OF S^^TEET ROLLS (CONT'D) Cinnamon - Roll out as for Butterscotch Rolls . Substitute 1 cup granulated sugar, 1 Tbsp. cinnamon and k os. raisins for brown sugar. Place rolls, cut surface up, on well greased baking sheets approximately 1 in. apart. Flatten slightly with palm of hand or bottom of glass. After rolls are baked brush with confectioners sugar glaze while they are still warm. Cinnamon Twists - Weigh dough into 2 lb. k oz. pieces and roll on a floured board into a rectangle approximately 2k in. x l8 in. x l/8 in. Mix 1 lb. 8 oz. sugar and 3 Tbsp. cinnamon. Brush dough with melted margarine and sprinkle center third of rectangle (lengthwise) with l/k cup cinnamon sugar. Fold oie third of dough over center, brush with melted oleo and sprinkle with l/4 cup of cinnamon sugar. Fold remaining third of dough over the two layers. Cut crosswise with a sharp knife into 2h strips. Twist each end in opposite directions; seal ends thoroughly. Place on greased baking sheet about 1 in. apart. After baking the twists they may be brushed with confectioners sugar glaze. Kolaches (or Queen Tarts) - Ifeigh dough into 1 l/2 oz. portions and shape into round balls; place on a greased baking sheet. Flatten slightly with palm of hand and allow to proof until double in bulk. Press down center of each roll with fingers leaving a rim about l/2 inch wide. Fill center of each roll with 2 Tbsp. of either jam, mince- meat or the following fruit filling: 2 lb. E.P. pitted Enanes 8 oz. Sugar 12 oz. Nuts, chopped 2 Tbsp. Lemon rind, grated 2 Tbsp. Lemon juice Note ; Other dried fruits may be substituted for the prunes. Pecan rolls - Follow directions for Butterscotch Rolls . Put 1 tsp. pecan pieces in muffin tin before placing roll into tin. -21- Brioche Quantity 1 lb. 12 oz. 1 lb. 1^ oz. 1 lb. 1 lb. 8 oz. 1 tsp. 1 1/1^ qt. 5 oz. 6 lb. 5 oz. k oz. Glaze k oz. 2 oz. U oz. It oz. Ingredients Margarine or butter Sugar Egg yolks Egg whites Cardamon seed, ground Water, lukewarm Yeast Flour, G.P. Dried milk solids Margarine or butter Egg whites Egg yolks Sugar Nuts, chopped fine Yield: Method 12 dozen 1 1/2 oz. 1. Cream shortening and sugar. 2. Add eggs and cardamon and mix well. 3- Dissolve yeast in lukewarm water (90°F.) k. Mix flour and dried milk and add to egg mixture . 5. Add floTir and mix on low speed until combined. Scrape bowl. 6. Beat mixture on high speed iintil smooth. 7. Turn into oil greased pans and re- frigerate for at least 6 hours, preferably over night. 8. Turn onto floured board. Roll l/2 in. thick and brush with melted margarine and fold again. 9j Weigh into 12 oz. pieces and roll into a rectangle on a floured board. Cut into eight pieces. Shape into a round strip approximately 6 in. long and tie into a bowknot. Place on a greased baking sheet. 10. Brush with egg glaze and sprinkle with chopped nuts and sugar. 11. Proof until double in bulk. 12. Bake at UOO°F. for approximately 12 minute s . -22- Danish. Pastry Quantity Ingredients 1 llD. 8 oz. Cake flour k oz. Dried milk solids 8 oz. Sugar 8 oz. Margarine 1 1/2 oz. Salt 3 ITa. Flour, G.P. 2 tsp. Cardamom seed, ground 10 oz. Egg whites 6 oz. Egg yolks 1 qt. Water 6 oz. Yeast 1 tsp. Almond flavoring 2 lb. Margarine Glaze lA c. 1/2 c. Icing 1 lb. As nee ded 1 tsp. Egg yolks Milk Yield: 9 dozen ( 1 l/2 oz.) Method 1. 2. 3. 6. Powdered sugar Hot water Vanilla 8. 10. 11. Place all dry ingredients and shortening in mixing bowl. Dissolve yeast in lukewann water (90° Add flavoring. Using the paddle and medivmi speed, add the eggs and water to dry ingre- dients. Continue mixing until dough is smooth (3 to 5 minutes). Dump dough onto floured board and roll lightly into rectangle approxi- mately 20 in. X 30 in. Dot pieces of margarine over 2/3 of the siorface of the dough. Fold dough into thirds. ^ 2 1 /A'^/ /'-',■'/' ,./ /Z', ; V'^ 1 Roll out lightly to the original size, repeat folding and rolling 2 times (a total of three rollings with three folds each is sufficient). NOTE: All excess flour shoiad be brushed lightly from the dough be- fore folding. The rolling in of the fat should be done in such a manner that the dough will consist of alternate unbroken layers of fat and dough. This requires light even pressure from the rolling pin. Let the dough "rest" in a cool place on a tray for l/2 hour. Cut dough into squares weighing approximately 12 to 15 oz. Cut in 1 1/2 oz. pieces. Shape as desired. Brush with glaze. Place shaped rolls on a greased bak- ing sheet; proof in a warm place, (85°F.) until dough is double in bulk. Bake at UOOOp. for 12 to 15 minutes. When slightly cool^ brush with icing. ■X- Or store in refrigerator if to be held several rooms before shaping. -23- Hot Gross Buns c>uantity Ingredients 6 oz. Yeast 2 qt. Water, lukewarm 1 It. 8 oz. Sugar 3 oz. Salt 12 oz . Shortening 12 oz. Egg whites 8 oz. Egg yolks 1 oz. Lemon rind, grtd. 12 oz. Candied mixed fruit 8 oz. Currants or raisins 1 Tbsp. Nutmeg 2 Tbsp. Cinnamon 1 Tbsp. Cloves, ground 8 llD. k oz. Flour, G.P. 8 oz. Dried milk solids Icing i Ih. l/k cup l/k cup oz. 6 oz. Butter or oleo Confectioners sugar Egg whites Cream or evaporated milk Lemon juice Yield: Method 12 dozen 2 oz. 1. Soften yeast in lukewarm water (90 F. ). (Yeast is killed at 130°F. ) . 2. With flat paddle or dough hook, cream sugar, salt, shortening, eggs and lemon rind. Scrape bowl. 3. Mix fruit, spice, flour and dried milk imtil thoroughly blended. Add to creamed sugar-egg mixture. Scrape howl. k. Add yeast- water mixture and heat until mixture is smooth and satiny. Scrape down howl and grease dough lightly. 5. Cover and set howl in a warm place until dough is doubled in bulk. 6. Weigh into 2 oz. portions. Roll each portions into a smooth round ball on a greased wooden table top. 7. Place rolls one inch apart on a greased bun pan. 8. Proof \intil double in bulk. 9. Bake at 375°F. for approximately 15 minutes. 10. Allow to cool slightly and put crosses on top with pastry bag and No. 2 star or plain tube. -2k- Magic Butter Rolls Quantity Ingredients 2 It. k oz. Flour, G.P. 8 oz. Dried milk solids 1 oz. Salt 1 lb. 8 oz. Butter or oleo k oz. Sugar 1 qt. Water 6 oz. Yeast 12 oz. Egg yolks 1 lb. 2 oz. Egg whites 2 Tbsp 1. Vanilla 2 lb. oz. 1 lb. 8 oz. 2 lb. 2 Tbsp. Flour Nuts, chopped fine Sugar Cinnamon Yield: 12 dozen Wo. 30 dipper Method 1, 2. h. 5. 6. 7. 8. Blend floxir, dried milk, salt and shortening with flat beater on low speed. Dissolve yeast and sugar in lukewarm water (90°F. ) . Add eggs and vanilla. Add yeast-egg mixture to flour- shortening mixture and beat until smooth . Add remaining flour and beat tintil smooth . Place dough in an oil mixing bowl. Let rise until doubled in bulk. Dip with Wo. 30 dipper and roll the dough in a mixture of chopped nuts, sugar and cinnamon. Stretch into stips approximately 8 inches long and twist into figu.re eight shapes. Place on well greased baJfcing sheets and allow to proof for 10 minutes. Bake at 3T5°F. for 12-15 minutes. (Double pan to bake or turn bottom heat to Low) . -25- Virginia Pastry Quantity 8 oz. 2 It. 8 oz. 1 1/2 oz. 2 tsp. 3 113. k oz. 6 oz. 1 qt. 10 oz. 6 oz. 1 lb. 8 oz. Glaze 1 lb. l/k cup As needed Infg-edlents Sugar Shortening, Hi-ratio Salt Flavoring, sweet dough Flour, G.P. Dried milk solids Yeast Water, cold Egg whites Egg yolks Flour, cake Confectioners sugar Lemon juice Hot water Yield: Method 9 dozen 1 1/2 oz. NOTE; This dough lends itself very well to refrigeration either in large pieces or ready made up. 1. Cream sugar, shortening, salt and flavoring on mediijm speed. 2. Add flour and dried milk. Mix on low speed until the creamed mass is broken into small lumps. 3. In a separate bowl dissolve the yeast in the milk and eggs. Add the cake floior and mix together for 2 minutes on medium speed. k. Pour yeast, water, cake flour mixture into creamed sugar, shortening and flour mixture and mix for 2 minutes at medium speed. (Mix should be 65° or colder) . 5. Take directly to the bench and make up into desired shapes. 6. Roll dough on floured board to a thickness of about I/2 inch and cut with a 2 1/2 inch round fluted cutter or star cutter. Brush tops with milk and turn upside do-vm on granulated sugar. Place right side up on greased baking sheet about 1 inch apart. Make an identation in the center and fill with 1 tsp. of jam or a fruit filling. 7- Proof for l/2 hour. 8. Bake at UOO°F. for approximately 10 minutes. 9. '/'/hile still warm brush with confectioners sugar glaze. -26- "Whole Wheat or Graham Rolls Quantity Ingredients 2 1/2 qt. 6 oz. VJater Yeast 1 Ih. 2 1/2 oz. 10 oz. Sugar Salt Shortening 2 Ih. 8 oz. 5 Ih. Flour, VJhole wheat Flour, G.P. 10 oz. Dried milk s Yield: Method 12 dozen 1 1/2 oz. 1. Heat water to lukewarm (90°F.) (yeast is killed at 130°F.). 2. Crumble yeast into water. 3. Cream sugar, shortening and salt on mixer using flat paddle or dough hook. k. Scrape mixttire from bottom of bowl, add flour and dried milk and continue mixing on low speed until well blended 5. Mix yeast and water well; pour into flour mixture. Beat until dough has a smooth satiny appearance. (from 5-8 minutes.) 6. Remove paddle, scrape down dough and brush with oil. Cover bowl and set in a warm place. 7. Let dough rise until it doubles in bulk or until it continues to recede when two fingers are pressed into the dough. 8. Punch down dough and weigh out into 1 1/2 oz. pieces for each roll. 9. Place shaped rolls into greased tins or on greased pans. Place pans in a warm place and let rolls proof until double in bulk again. 10. Bake at iK)0°F. for 12 - I5 minutes. VARIATIONS Cornmeal rolls - Substitute yellow cornmeal for whole wheat flo\ir. roll ligthly in cornmeal. After shaping. Rye rolls - Substitute rye flour for whole wheat flour. -27- Yeast Muffins Quantity 1 It. ij- oz. 8 oz. 1 1/2 oz. 12 oz. 2 qt. 5 pz» 8 oz. 5 lb. 6 oz. Ingredients Butter or margarine Sugar Salt Egg yolks Water, lukewarm Yeast Dried milk solids Flour Yield: 12 dozen No. 30 Dipper Method 1. Dissolve yeast in liikewarm water (90*'f.). (Yeast is killed at 130°F.). 2. Cream shortening, sugar, salt and egg yolks until fluffy. 3. Add flour and dried milk to creamed shortening and eggs. Mix until combined. k. Add yeast mixture and beat vintil the dough is satiny smooth. 5. Grease sides of bowl, let rise in rise in a warm place until double in bulk. Stir to knock out air. 6. Dip into a well greased muffin tin. 7. Give a three-quarter proof and bake at 375°F. for about 15 minutes. (Caution - Do not allow to over proof or the rolls will collapse). VARIATIONS for 12 dozen Cheese puffs - Add 1 lb. grated cheese to floiir. Cinnamon puffs - Drop No. 30 dipper of dough into a bowl containing 2 lb. sugar and 1 oz. cinnamon (well mixed), and roll to cover dough lightly with the cinnamon sugar. Place in a well greased muffin tin. Orange puffs - Add the following ingredients to the creamed shortening and eggs: 2 tsp. 5 oz. (1/2 c.) h oz. Orange flavoring Orange marmalade Orange rind, grated G-4626 kwh 9/14/48 Recut J/ 20/ 51 NS'J YORK 3T;TE COLLEGE OF HOIE ECOMOIilCG I Unit of the State University of New York AT CCRUELL Ui:iVER'3ITYj ITHACa, NE'J YORK aJvES, COOKIES, AMD FR03TIKGS NEW YORK STATE COLLEGE OF HOME ECONOMICS A UNIT OF THE STATE UNIVERSITY OF HEW YORK C-i^626 kwh CORNELL UNIVERSITY ITHACA, NEW YORK Recut it/ 59 INDEX Page Procedures for "baking cakes 1 Procedures for filling and frosting cakes 2 Weight qf cake batter used for certain "baking pans 3 Cake recipes ^32 Cookie recipes 33-^7 Frosting recipes ^8-53 Filling recipes 5^-57 CAKES Page Almond cake ° Angel food cake 25 Applesauce cake 10 Banana cake H Banana chiffon cake cO Boston cream pie 5 Brown sugar crumb cake 12 Caramel cake 13 Chocolate chip cake 9 Chocolate marshmallow roll 28 Cocoa chiffon 6l Coconut cake 8 Coconut cake (vtoite) 9 Cream puffs 30 Date cake 1^ Devils food cake 15 Fried cakes 32 Fruit cake I l6 Fruit cake II (white) l6 Fudge cake ( Welle sley) 2h Gingerbread 17 Gold cake o Jam cake iS Jelly roll 29 Lady Baltimore cake 9 Lord Baltimore cake 7 Lemon cake 5 Marble cake 19 Meringues 31 Mocha cake 20 Nut cake 5 Orange cake 7 Orange chiffon cake 27 Orange raisin cake 7 pineapple cake 7 Plain layer cake 1+ Plain sheet cake 5 Poppy seed cake 62 Praline chiffon cake 63 Prune cake 21 Sour cream cake 22 Spice cake 23 Sponge cake (not water) 26 Welle sley fudge cake 2k White cake 8 White coconut cake 9 White pound cake 65 C-^626 COOKIES Almond Christmas cookies 37 Bird's nests (pecan cookies) ^6 Brownies 33 Cheese straws 61t- Chinese chews 37 Chocolate chip cookies 38 Chocolate drop cookies 38 Cookies press (dainty tea) cookies 39 Cornflake macaroons 39 Dainty tea cookies (cookie press) 39 Date hars 3^ Date -filled oatmeal cookies ^0 Date- filled squares (Edinhurgh squares) Ul Date -nut hermits ^ Date whirls (ice-box) ^3 Dream bars 35 Edinburgh squares (date- filled) ^+1 Fruit hermits ^ Graham fingers ^1 Gumdrop bars ^2 Honey date bars 35 Ice-box cookies '+3 Orange ^+3 Pinwheel ^+3 Date whirls ^3 Macaroons, cornflake 39 Mexican wedding cakes (pecan puffs) ^^ Mincemeat cookies '+5 Molasses cookies (crisp) ^ Oatmeal cookies ., ^5 Orange cookies (ice-box) " ^3 Peanut butter cookies ^ Pecan cookies (bird's nests) ^° Pecan puffs (Mexican wedding cakes) ^^ Pinwheel cookies (ice-box) ^3 Sour cream cookies ^7 Sugar cookies ^7 C-k626 FROSTINGS Page Banana frosting 51 Boiled frosting ^8 Butter cream or confectioners' sugar frosting 50 Brown sugar fudge frosting 52 Caramel fudge frosting 58 Chocolate frostlng(butter) 50 Chocolate cover frosting 51 Chocolate fudge frosting 52 Chocolate tutti fruitti frosting 53 Cocoa butter frosting 50 Coconut topping (boiled icing) 59 Confectioners' sugar or butter cream frosting 50 Devils food frosting ^9 Lemon frosting (boiled) ^9 Lemon frosting (butter) 50 Lady Baltimore frosting 9 Lord Baltimore frosting T Maple nut frosting (butter) 50 Mocha frosting (butter) 50 Nut frosting (boiled) k9 Orange frosting (butier) 51 Orange raisin frosting (butter) 51 Pineapple frosting 51 Prune whip frosting k9 Royal icing 51 Seafoam (boiled) k& Sugarless icing k9 Welle sley fudge frosting 53 FILLINGS Cream filling 5I+ Chocolate filling ^k Date filling 56 Fig filling 56 Lenon filling 55 Leraon coconut filling 57 Peanut butter cream filling 57 Pineapple filling 51+ Raisin filling 56 Waldorf filling 57 ./l6/4^ NEV Y03.K STATE COLLEGE OF HOME ECONOICCS AT CORNELL UNIVERSITY, ITMCA, NEl/ YORK PRO CEDURE FO:. BAKING CaICES 1. Grease and flour pans well to facilitate removal of cakes.' A mixture of shortening and flour may be used for this purpose and may be prepared in large quantity and kept on hand. Blend together 1 lb. of hydrogenated vegetable shortening and 8 oz. all-purpose flour . Hold at room temperature I but do not melt} and spread a heavy layer of this mixture on the bottom of each pan vdth a pastry brush. Mkke suire no spots are left bare. 2. Bake a sample of each batch of cake batter made. Fill a greased ani floured sample cup one-third full and bake at the temperature specified in the recipe. If the sample is all right, proceed to scale the batter. 3. Scale the weight of batter specified in the recipe into the nans and level. Place iTans into preheated ovens, loading each deck to optimum capacity at one time to avoid opening oven door during the baking process. Fill electric oven Tdth 8 layers per deck. 4. Test cakes for doneness \ihen they have been in the oven the minimum baking time. They are finished if they shrink back ^^S^en touched lightly in the center. Do not bake longer, as they shrink and dry out. 5. "lemove cakes from oven when baked and leave in pans 15-20 minutes (but not longer) to cool. PROCEDURE FOR FILLING AND FROSTDIG CaKES Layer cakes 1. Tap side of pan on table to loosen the cake. 2. Remove to inverted layer pan placing one-half the cakes with tops up and one-half I'dth tops down, 3. Brush off loose crumbs to tray. (Crumbs are not thrown away.) 4< hen completely cool, spread filling (or icing) on the inverted layer to mthin one-fourth inch of the edge. 5. Place second layer on top (topside up), being sure to balance up thickness so cake vdll remain symmetrical. 6. Spread frostinj evenly on top without atternptin;; to have the surface too smooth. Hot water majr be used to dip spatula if a fudge irostin: is being spread, but care must be taken not to make the frosting too wet. 7. If sides are to be frosted, be sure crumbs are brushed away. C- 1^526 Reeut V59 B. Loaf cakes 1. Remove cake from tins (tins may be lined with paper to facilitate removal) . 2. Brush off crumbs to tray. 3- Spread top and sides generously with frosting. ^. Loaf may be sliced lengthvd.se and spread with filling, sandwich fashion, so that one layer is stacksd on top of another. The whole loaf is then frosted. C. Sheet cakes 1. Spread frosting on top of cake without removing from pan. OR 1. Remove cake from pan by inverting on rack or tray. Brush off crumbs. 2. Frost top and sides. If sheet is not too large, it may be split and a filling used. D. Tea cakes 1. Place small cakes on rack and pour fondant frosting over them. OR 1. Frost tops only and garnish. OR 1. Dip in fondant. CM \, ■e lA H i o 3 o o H & is O ^ O ;^ r*4 3 H CM LTNsO N N o e X) XI H H cv cn I I • • 4J X CNi rr^ :; ■HlW -il^cM CM « X - ON 5d X > U to « O xO -P :3 I H -4- K .^x to H X_^ X '^lcvr^ to « r-i H 1 i -d ^^ CTj c O Sh bo 0) ^H xs x; -V^ % o fU H cd m CD CM 0) ;=> -o H i:i XI H H f I 5^ cv o^ X = CO xO X H X 00 X" H CM X H cv I 9 O ^ H to = -4- X^ -p -P a, a, o o o o m m o <5 en cV to H _ H to X c^ ~ ^~^ = H X -4-"^ to ~^^r^ ^^ X s on UA "ilcv sO ;: to OS H H CV o fe o J>- : O < H ( u o ^ § lA 3 o •H o 0) Q fL, 73 O -p -A high-ratio shortening must be used. Method ; (Dough Batter Method, For detailed procedure see page 4.) 1, Mix flour, sugar, baking powder, and salt. 2, Add shortening and mix on low speed for 2 minutes. Cut shortening away from paddle if it sticks, 3« Add 3/4 of the milk and mix on low speed for 3 minutes. Scrape bowl and under the paddle, Kix for 4 minutes longer, scraping the bowl once during this time and again at the end, 4. Add the rest of the milk, the egg whites and vanilla. Mix on low speed for 2 minutes. Scrape the bowl thorovighly and mix for 3 minutes more. 5. Scale half of the batter into well greased and floured tins (10 oz. into each tin, 6. Melt the chocolate in the oven or over hot water. Cool slightly . Add the chocolate and milk to the remaining batter and stir by hand only enough to blend the added ingredients, 7. Add to the plain batter, scaling 10 ounces into each pan. Run a spatula through the batter to level and to mix the plain and chocolate slightly. 8. Bake at 350° F, for 20 minutes. C-4626 Recut 4/59 -20- IIOCHA CAKE 2 layers-^- 8 layers 20 layers - - 4S layers Sugar . 10 1/2 oz. 2 lb. 10 oz, 6 lb. 9 oz. 15 lb. 12 oz. Shortening' 3 3/4 oz» 15 oz. 2 lb, 5 1/2 oz. 5 lb. 10 oz, Eggs> 4 1/4 oz, 1 lb. 1 oz. 2 lb, 10 1/2 oz. 6 lb. 6 oz, or or o r or or (Egg yolks (1 374 oz, ( 7 oz, (l lb, 1 1/2 oz. (2 lb. 10 oz. (Egg^whites (2 1/2 oz, (10 oz. (1 lb. 9 oz. (3 lb. 12 oz. Coffee extract 1/4 tsp, . 1 tsp, 2 1/2 tsp. 1 oz. Vanilla - 3/4- tsp, . 1 tbsp. 2 1/2 tbsp, 3 oz. Flour, cake 10 1/2 oz, 2 lb, 10 oz. 6 lb, 9 oz. 15 lb, 12 oz. Baking powder 1 2/3 tbsp. 2 1/2 oz. 6 1/2 oz. 15 3/4 oz. Salt 3/8 tsp,.- 1 1/2 tsp, . 1 1/3 tbsp, . 1 l/2 oz. liilk 5 3/4 oz. 1 lb, 7 oz, 3 lb. 9 oz. 8 lb. 10 oz. Coffee infusion 5 1/4 oz. 1 lb, 5 oz, 3 lb. 5 oz, '" 7 lb. 14 oz. Batter weight: 2 lb, 9 oz. 10 lb, 2 oz. 25 lb. 8 oz, 61 lb. 4 oz, ^'^1 Ibo 4 oz. batter per layer Method; (Conventional Cake Method, For detailed procedure see page 4») le Cream sugar and shortening on low speed for 2-3 minutes. 2, Add eggs, coffee extract and vanilla and cream on second speed for 8-10 minutes, 3. Sift flour, baking powder and salt. Add in three parts alternately with" the liquid (milk and coffee), beginning and ending with the dry ingredients. Scrape bowl and \inder paddle several times, 4, Scale into well greased and floured pans, 5. Bake at 350° F. for 20 minutes. irui;e c.^ - 21 - Cwi62 6 8/19/48 2 l.:.T:'p pans'^i^g^tS) 5 larg'.; pans 5 large pang ^rfcuning . 1 lb. 8 oz. . H lb. -\ oz. 3 lb. 12 oz. 3uRar 2 lb. 8 oz. _ ' 3 lb. IP. oz. 6 lb, i oz. ftf'.es 13 oz. -■■ 1 lb. 4 oz. 2 lb. 1 oz;. ^r or _ /]• ^' or_ or Ei§ yolka ( 5 oz. " ' ( 8 oz. ( 13 oz. Ef?^ whitos ( 8 oz. , 12 oz. ( 1 lb. 4 oz-. Priino juic ■ 2 2/3 c^ 1 qt. 1 qt. 2 2/3 c, Flour, cake 3 lb, 4 lb. 8 oz, 7 lb, 8 oZ, Oinnanon 2 Tbsp., 3 Tbsp. 5 Tbsp. Olovos 1 Tbsp. 1 1/2 Tbsp. 2 l/2 Tbs^ . ^da S Tbsp. 3 Tbsp. 5 Tbsp. ^ 3aking powder 3/4 tsp. 1 l/4 tsp. 2 tsp. Jalt 1/2 tsp, 3/4 tsp, 1 1/4 tsp, znes, E.p. choppod fine 3 lb. 8 oz, 5 lb. 4 oz. 8 lb, 12 oz. attor weight: 12 lb. 12 oz. 19 lb. 3 oz. 31 lb. 15 oz, I *6 lb. batter per pan, I Method •• (Conventional Cake Method. For detailed procedure, see pagt.' 4«) i 1« Cream shortening and sugar thoroughly. E. Add eggs and cream on second speed for about 8-10 minutes, S3. Sift dry ingredients and add in three parts alternately with prune Juice. 4, Add well drained prunes. Ivllx on first speed until well blendod. 6. Bake in well greased and floured pans at 350° F. for SO luinutos*. 6. Frost with prune whi^i frosting. ■22- SOUR CREM CAKE 2 layers* 8 layers 20 layers i^S layers Eggs 6 3/4 oz. 1 lb, 11 oz. h lb. 3 oz. 10 lb. 2 oz. or or 2L ' 21. — Egg yolks (2 3/4 oz. ( 11 oz. (l lb. 11 oz. (h lb. 2 oz. Egg whites ( 4 oz. ( 1 lb. (2 lb. 8 oz. (6 lb. Sugar 12 oz. 3 lb. 7 I'b. 8 oz. l8 lb. Sour cream (Uofo) 12 oz. 3 lb, 7 l^b. 8 oz. l8 lb. Vanilla 3/k tsp. l/2 oz. 1 l/4 oz. 3 oz. Lemon extract l/k tsp. 1 tsp. 2 l/2 tsp. 2 Tsbp. Flour, cake 10 oz. 2 lb. 8 oz.. 6 lb. i|- oz. 15 lb. Baking powder 2 l/2 tsp. 1 l/k oz. 3 oz. 7 l/2 oz. Soda 2/3 tsp. 1/2 oz. 1 l/k oz. 3 oz. Salt 1/2 tsp. 2 tsp. 3/k oz. 1 3/k oz. Batter weight 1 lb. 9 oz. 10 lb. 5'oz. 25 lb. 13 oz. 62 lb. 2 oz. * 1 lb. U oz. batter per layer Method : 1. Beat -eggs. Add sugar and continue beating until light and lemon colored. 2. Add sour cream, vanilla and lemon extract. Blend. 3. Add sifted dry ingredients in two parts, mixing each time until batter is smooth. Scrape bowl and under paddle severl times. k. Scale into well greased and floured tins. 5. Bake at 350°F. for 20 minutes. ■2j- C-U626 SPICE CAKE Ingredients h layers 8-9 layers 16 layers Flour, cake 1 lb. i+ oz. 2 lb. 8 oz. 5 lb. Hi Ratio Shortening 11 oz . 1 lb. 6 oz. 2 lb. 12 oz. Sugar 1 lb. 12 oz. 3 lb. 8 oz. 7 lb. Salt 1 1/2 Tbsp. 1 1/2 oz. 3 oz. Baking powder 1 1/k oz. 2 1/2 oz. 5 oz. Dried milk solids 2 oz. k oz. 8 oz. Allspice 1/2 tsp. 1 tsp. 2 tsp. Cloves 1 tsp. 2 tsp. 1 1/3 Tbsp. Cinnamon 1 1/k !Pbsp. 2 1/2 Tbsp. 5 Tbsp. Nutmeg 1/2 tsp. 3/h tsp. 1 1/2 tsp. Water 8 oz. 1 lb. 2 lb. Voltex 12 oz. 1 lb. 8 oz. 3 lb. Water 11 oz. 1 lb. 6 oz , 2 lb. 12 oz. Vanilla 1 Tbsp. 2 Tbsp. 1/1+ c. Batter weight: 5 lb. h oz. 11 3/k lb. 23 1/2 lb. Scale 1 lb. ij- oz . batter per layer • MWi'EOD: 1. S6t oven at 350°F. 2. Scale flour and hi ratio shortening. Mix for 3 minutes on first speed scraping down at least once. 3- Scale salt, beating powder, dried milk solids, allspice, cloves, cinnamon and nutmeg. Mix thoroughly sifting to remove lumps if necessary, k. Add dry ingredients to blended mass in bowl. Mix until partially combined, scraping down at least once. 5- Add water in small batches at first mixing to combine. Scrape down bowl frequently particularly under mixing paddle. Continue adding water and mixing for a total of about 6 minutes. The mixture should be completely free from limps . Mix on second speed- for a short period if necessary to break down any lumps , 6. Scale eggs and water; add vanilla. Add approximately one third to cake batter mixing until smooth. Scrape down bowl thoroughly. Add remaining ingredients in two batches scraping down bowl after each addition. Con- tinue mixing for a total of 5 minutes. 7- Scale into greased and floured cake tins. 8. Bake for approximately 20 minutes. ■.2k' WELLESIEY FUDGE QMS 2 layers^ 8 layers Shortening Sugar Sgg yolks Egg whites Vanilla Chocolate Flour, cake Salt Baking povder Soda ■/Walnut Sj chopped Buttermilk 7 oz. 12 oz. 3 oz. h l/i^ oz. 1 tsp. 3 1/^ oz. 7 3A oz. 3 A tsp. 1 tsp. 1/2 tsp. l/k oz. 6 l/k oz. 1 lb. 12 oz. 3 lb. 12 oz. 1 lb. 1 oz. 1 1/3 Tbsp. 13 oz, 1 lb. 15 oz. 1 Tbsp. 1 1/3 Tbsp. 2 tsp. 5 oz. 1 lb. 9 oz. 20 layers ^8 layers k lb. 6 oz. 10 lb, 8 oz. 7 lb. 8 oz. 18 lb. 1 lb. lij- oz. k lb. 8 oz. 2 lb. 10 1/2 oz. 6 lb. 6 oz. 3 1/3 Tbsp. k oz. 2 lb. 1/2 oz. k lb. li^ oz. it lb. 13 1/2 oz. 11 lb. 10 oz. 1 oz. 2 l/k oz. 3 1/3 Tbsp. 2 3/^ oz. 1 2/3 Tbsp. 1 l/k oz. 12 1/2 oz. 1 lb. lit oz. 3 lb. Ik 1/2 oz. 9 lb. 6 oz. Batter weight 2 lb. 13 oz. 11 lb. 1+ oz. 28 lb. 4 oz. * 1 lb. 6 oz. batter per layer 67 lb. 12 oz. Method : (Conventional Cake Method. For detailed procedure see page k.) 1. Cream shortening and sugar until fluffy. 2. Add eggs and vanilla and beat on second speed for 8 minutes. 3. Melt chocolate over hot water. Cool slightly and add to sugar mixture. Mix well. h. Sift flour, salt, baking powder and soda. Mix with chopped nuts. Add in three parts alternately with the buttermilk. Scrape sides of bowl and tinder the paddle several times. 5. Scale 1 lb. 6 oz. batter into well greased and floured tins. 6. Bake at 350°F. for 20 minutes. AI?GEL K)OD C.^ - 25 - 8/20/48 4 otikes* 8 cakes 12 cakes Ef;g whites 2 lb. 8 oz. 5 lb. 7 lb. 8 cz. Cream of tartar i/S oz. 1 oz, 1 1/2 oz. Salt 1/2*' tsp. 1 tsp, 1 1/2 tsp. Tanilla 1 l/3 Tbsp. 2 2/5 Tbsp. 2 oz. Sugar 12 oz, 1 lb, 8 oz, 2 lb. '1 oz. riour, cake 1 lb, 2 lb. 3 lb. Sup^r 2 lb. 4 lb. 6 lb. Batter weij^ht: 6 lb. 5 oz, 12 lb. 10 oz. 18 lb. 15 oz. *1 lb. 9 oz. batter per tube pan l^ethod: i. Using wire whip, beat egg whites (room temperature) at higlri speed, until ; foamy (about 1 minute), Add cream of tartar and salt, t 1^. Continue beating on high speed until whites show the narks of the beater (" (about 2 minutes). Add vanilla. Continue beating for about 2 minutes, until egg whites will hold their shape and are stiff but not dry . Th@Y should still . be glossy , 5. a.dd first quantity of sugar gradually vdthout stopping the machine pouring ! from edge of bowl, (30 seconds required for the addition of the sugar.) Beat the mixture 30 seconds longer, 4. Eeplace the whip with the paddle, 5. Sift flour and second quantity of su^ar together. Sprinkle the sugar-flour mixture over the egg vjhite in 6-8 parts. Stop the machine for each addi- tion and mix on low speed only enough to incorporate flour. (Total mixing time should be about 1 minute.) 6. Remove bowl from mixer and take out the paddle, ''ith a few strokes of the hand, nix until thoroughly blended. 7. 6cale into ungreased tube pans, 8. ^ke at 300° F. for 5©-60 minutes. 9. Invert cakes -on ra^ks to- cool. Do not Teciove f^poHi pans-mitil. c6 "."^ - 26- -' 8/E0/48 1 tube pan' ^ 4 tube pans 8 tube pans Egg yolks 5 3/4 oz. 1 lb. 7 oz. 2 lb. 14 oz. Sugar , 11 1/2 oz. 2 lb. 14 oz. 5 lb. 12 oz. Vi'a^er, boiling 6 oz, 1 lb. 8 oz. 3 lb. Flour, cake 9 oz. 2 lb. 4 oz. 4 lb. 8 oz. Baking powder 1 Tbsp. 1 3/4 oz. 3 l/2 oz» Salt 1 1/4 tsp. 1 2/3 Tbsp. 1 l/4 oz. Lemon rind,gratod 1 tsp. 4 tsp. 3 Tbsp. Lonon extract l/4 tsp. 1.. tsp. 2 tsp. Batter weight: 2 lb. 8 lb. 2 oz. 16 lb . 5 oz. *2 lb. batter per tube pan Method : 1. Beat egg yolks and sunar on bigVi speed until light and lemon colored. ?,. Add the hot water gradually continuing to beat, then add flavoring. 3. Change vjhip to paddle. On slow speed, mix in uifted dry ingredients, ".'.ix only enougih to blend the ingredients. Renove bowl from nixer and take /ut the paddle, ''ith a few strokes of the hand, mix until thoroughly blendod. 4. Scale into ungreased tube pans. 5. Hake at 325 F. for about 40 minutes. 5. Invert cakes tc cool. 7. Tc renove cakes from pan, loosen sides and arcund tube with narrow bladed eputula; invert and tap edge of pan on table until cake drops out. - 27 - G-4526 8/20/48 ORiiNGE GHI/fOH 0.-^:$ 1 tube pan* 4 tube pans 5 tube pans 8_ tube pans Flour , cake 7 1/3: oz. 1 lb. 13 oz. 2 lb. 4 oz. 3 lb. 10 cz. bugar 9 3/4 oz. 2 lb. 7 oz. 3 lb. 4 lb. 14 cz. Salt 3/4 tsp. 1 Tbsp. 1 1/3 Tbsp. 2 Tbsp. Baking powder 2 tsp. 1 1/4 oz. 1 3/4 oz. 2 1/2 oz. Salad oil 3 oz. 12 oz. 15 oz. 1 lb. 9 cz. Egg yolks 2 1/2 oz. 10 oz. 12 1/2 oz. 1 lb. 4 oz. \/ater 2 1/2 oz-' 10 oz. 12 1/2 oz. 1 lb. 4 oz. Orange juice 2 1/2 oz. 10 oz. 12 1/2 oz. 1 lb. 4 oz. Orange rind, grat ed 1/2 oz. 2 oz. 2 1/2 oz. 4 oz. Egg whites 6 1/2 oz. 1 lb. 10 oz. 2 lb. 3 lb. 4 oz. Crean of tartar 1/2 tsp. 2 tsp. 2 1/2 tsp. 1 1/3 Tbsp. Batter weight: 2 Ih. 3 oz. 8 lb. 11 oz. 10 lb. 13 oz. 1"; ' lb. , 8 oz. *^ lb. batter per tube pan ^ijote - DO NOT IIAKE LiOKE THAN EIGHT CAKES ( OR ONE OVEN LOAD) AT A TIIIE 1. Put flour, sugar, salt, and baking powder into nixing bov/1 and blend thoroug2ily with whip attachment, 2. Add salad oil, egg yolks, vater, orange juice and orange rind and mix until satin smooth. DO NOT OVERI.IIX OR EXCESSIVELY AERATE THIS P^JiT OF THE BrTTEH. 3. \fhip egg T/*iites and cream of tartar in large mixing bowl at high speed until very stiff. DO IX)T miDER3EiiT. (Egg whites need to be stiffer than for meringue or angel food cakes.) 4. Replace whip with beater. Pour egg yolk mixture over egg whites while mixing on low speed. Ilix only enough to blend. Remove bowl from machine and nm hand through batter to be sure that mixture is thoroughly blended, 5. Scale 2 pounds of batter into ungreased tube pans. Beike immediately , 6. Bake at 325 F. for 50-55 minutes. 7. Remove from oven and invert pan to cool. 8. vJhen cold, loosen cake from side of pan and tube ivith spatula. Turn pan over and hit edge of paJi sharply on table to ioosen. -28- C-4626 4/25/56 cHocouTE 1 msm allow roll Egg whites Cream of tartar Salt Sugar. Egg yollcs Sugar. Flour, cake. Cocoa 1 roll-"- (28-30 serv.). 1 lb. 2 oz. 1 1/2 tsp. 1 tsp. 12 oz. 12 oz. 12 oz. 9 oz. 3 oz. 2 rolls 4 rolls (56-60 serv.) (112-120 serv 2 lb. 4 oz . 1 Tbsp. 2 tsp. 1 lb. 8 oz. 1 lb. 8 oz. 1 lb. 8 oz. 1 lb. 2 oz. 6 oz. 4 lb. 8 oz. 2 Tbsp. 1 1/3 Tbsp. 3 lb. 3 lb. 3 lb. 2 lb, 4 oz. 12 oz. Batter weight: 4 lb. 2 oz. 8 lb. 5 oz. l6 lb. 10 oz. H lb. 2 oz. batter per roll - baked in bun pan 24 ^/8" x l6 5/8" x 1 ". Method ; 1. Beat egg whites until foamy; add cream of tartar, salt and vanilla (use 40 qt . bowl for 4 rolls . ) . ' 2. Gradually add first pertion of sugar and continue beating until the egg whites show the marks of the whip. 3. Beat egg yolks and second portion of sugar until thick and lemon colored. 4. Fold beaten egg yolks into beaten egg whites by hand. 5. Fold in flour and cocoa which have been sifted together. Stir only until well blended. 6. Spread the batter in greased and floured pans. 7- Bake 20 minutes at 350° F. 8. Remove cake from oven, loosen edges from pan and turn out immediately on towel that has been sprinkled with confectioner's sugar. 9. Spread with one-eighth inch layer of boiled icing to within two inches of one side (boiled icing - amount for three layers will spread one roll). 10. Roll the cake quickly by pulling the far end of the towel toward the worker. Let roll rest on the seam. 11. When cool ice with the following cover icing (see next page) -29- CHOCOUTE COVER IGIN^ Confectioner's sugar Hot water Melted butter or substitute Melted chocolate Salt Vanilla 1 roll Irt oz. 1/4 c. 1/4 oz. 2 oz. 1/4 tsp. 1/4 tsp. Method : 1. Combine all ingredients until smooth, 2. Spread on outside of each roll. 2 rolXs 1 lb. 4 oz, 1/2 c. 1/2 oz. 4 oz. 1/2 tsp. 1/2 tsp. C-4656 4/25/56 4 rolls 2 lb. 8 oz, 1 c. 1 oz. 8 oz. 1 tsp. 1 tsp. Add adtiitional hot water if needed. JELLY ROLL Quantity 1 lb, 5 oz, 2 lb, 4 lb„ 5 1/2 ftz, 1 lb . 12 oz . 12 oz. 3 Tbsp. 2 tsp. 2 qt. Item Egg yolks Egg whites Sugar Cornstarch Flour, cake Hot water Baking pjwder Salt Filling Yield: 3 large bun pans or 6 jelly roll pans Method 1. Beat egg yolks. Add sugar gradually and continue beating until thick and lemon colored. 2. Fold in sifted flour, cornstarch, baking powder and salt; then add hft water. 3. Fold in stiffly beaten egg v>^ites, 4. Pour cake mixture into greased and flcured tin 1/3-1/2 inch thick, 5. Bake at 375°F. for 12-15 minutes. 6. When baked, immediately tip upside down on cloth which was sprinkled with powdered sugar. 7. Cover cake with filling and roll up. Keep wrapped in cloth till cool and ready to be cut. -30- C-A626 S/20A2 CRExua rllFFS OR ECIAIiL oIIELLS (CuuUX PASTE) ^ Yield : 60 medimi Quantity 1 lb. 1 qt. 1 lb. 1 tsp. le Item Shortening Water^ boiling FloiiTj all purpose Salt Eggs (at room temp- eratvire) Method 1. Put fat and boiling water in a saucepan and heat over a direct fire. 2. V/hen fat is melted and mixture lis, actively boiling, add flour all at once. I.i:rturc should not stop boiling. Stir and cook unxi^ it comes from side of pan. DO NO OVERCOOK. 3. Put into small mixer bov/1 vith paddle attachment. Breai. eggs into a q-oart measiore and add one at a time to mixture vri.th beater at high speed. Mix after each egg till egG is completely incor- porated. After last egg, mix until smooth, U» Drop on lightly gi'eased aiid floured baking sheet witl: a #24- scoop, 5. BaJce at ^^00° F. for 15-2C minutes (till puff is set) . Reduce heat to 300 F, and bake for 35-4-0 minutes longer (till puff is dried out) . Total baking time is about one hour. -31- C-4626 MERINGUES Quantity 3 lb. 8 oz. 1 pt. 1 lb, 4 oz. 1/2 tsp. 1 Tbsp. 1 tsp. Iten Su^ar Water Egg whites Salt Vanilla Crean of tartar Yield : 75 Method 1. 2. 4, Cook the sugar, salt and water to 240°F. (soft ball stage) or until it spins a thread, (Cover for a few ninutes after it begins to boil in order to dissolve all crystals.) Beat the egg whites in the JO quart bowl of the Hobart until foany. Add crean of tartar and beat s t iff but not dry. Pour the hot S3rrup slowly in a pencil-like stream between the bowl and beater. May pour faster after one-fourth has been added. Beat until cool and stiff. Line baking sheets with brown paper. Using a pastry bag with a #2 or #3 star tube or a spoon, shape the meringues about 3 inches in diameter (24 to a pan) . Bake at 225°F. for 45-50 ninutes or until dry. Loosen the neringues from the paper by brushing the back with a little warm water or placing the paper on a damp towel for a few seconds. -32- C-4626 FRIED CAKES 200 i^ ^ Sugar Eggs or ^^ _^ / FErc yolks ( 11 oz. ( 8 oz. U oz. ( Egg whites ( 1 lb. (12 oz, ^ (t> oz. liLlk. sour 3 lb. 8 oz. 1 lb. 11 oz. 2 lb, 10 oz. 1 lb, 4 oz. or ( 11 oz. ( 1 lb. 5 1/3 c. 8 oz. 2 Tbsp. or ( 8 oz. (12 oz, 4 c. 6 oz. 1 1/2 Tbsp. 1 1/3 oz. 1 oz. 1 1/3 Tbsp. 6 lb. 1 1/3 oz. 1 oz, 1 2/3 Tbsp, 1 Tbspe 4 lb. 8 oz. 1 oz. 1 lb. 5 oz, 10 oz. or 2 c. F'it/'nelted 8 oz. 6 oz. 3 oz. Vanilla 2 Tbsp. 1 1/2 Tbsp. 3/4- 'Tbsp. Soda 1 1/3 oz. 1 oz, 1/2 oz. Baicing powier 1 oz. 1 2/3 Tbsp, 2 1/2 tsp, :iut nep 1 1/3 Tbsp. 1 Tbspe 1/2 Tbsp. Cake flour 6 lb. 4 lb. 8 oz. 2 lb. 4 oz. Salt . 1 1/3 oz. 1 oz. 1/2 ^2. Mjthod: 1.. Beat eggs and sugar until light. 2. Add rilk;, cooled shortening and vanilla r.ii>c. 3. Add sifted flour, soda, baking powder, nutneg and salt. I4ix only until SDDOth , k. Chill dough thoroughly and work vdth snail quantity at a tine keeping remainder cool, 5. HoU dough 1/4 inch thick using as little additional flour as possible, 6. Cut and place on snail cutting board so that they nay be easily slipped into hot fat, 7. Fry in deep fat at 360-375°F. for 3 to 5 rainutes. 8. KenovB from fat and drain on unglased paper. 9. Roll in sugar. -33- C-4626 BROMIES Size: 1 inch x 2 inches 1 large baking sheet 1 med-baking sheet 1 small pan (8" X 8") (24 5/8" X 16 5/8") (17" X 11") Chocolate 1 lb. 8 oz. 4 oz. Butter T substitute 1 lb. 5 oz. 10 1/2 oz. 5 1/4 «z. Sugar 3 lb. 12 cz. 1 lb. 14 pz. 15 oz. Eggs 1 lb. 10 cz. 13 oz. 4 eggs or or or ( Egg yolks ( 16 oz. ( 5 oz. ( Egg whites ( 1 lb. ( 8 oz. Flvur, all purpose 1 lb. 8 oz. 4 oz. Salt 1 oz. 1/2 oz. 1 1/2 t^sp. Vanilla 2 Tbsp. 1 Tbsp. 1 1/2 tsp. Nut meats, ' chopped 2 lb'. 13 lb. 14 »z. 1 lb. 5 lb. 7 oz. 8 ©z. Batter Weight 2 lb. 11 oz. Method: 1- Melt chocolate and shortening in oven or over hot water; add sugar and mix well. 2. Beat in eggs. 3. Add sifted flour, vanilla and nuts. 4. Spread mixture evenly in greased and floured pan about 3/4" thick. 5. Bake at 325°F. for approximately 25 to 40 minutes, depending on size rf pan and oven load. 6. Remove from oven when mixture is still quite soft. Cool sli^tly, then cut. For tea corkies cut in bars 1 inch by 2 inches. -34- C-462C DATE BARS Size: 1 inch x 2 inc ;heG Yield: 192 (cut 16 X 12) • 96 (cut 12 X 8) 32 (cut :. X 4) *• 1 large bakin?: sheet (24 5/8" X 16 5/8") 1 small baking i (17" X 11") sheet 1 small 'an (C" X :3") Egg yolks Egg whites Sugar Flour, all 10 oz. 15 oz, 2 lb, ii OS. 4 oz, 6 oz. 1 lb. 3 egg 7olI:s 3 egg whites C 02 , purpose Baking powder Salt Bates, chopped I'uts, chopped 1 lb. 4 oz. 1 oz, 1 1/4 tsp, 2 lb, 8 oz, 1 lb. 4 oz. oz . 1 Tbsp. 1/2 tsp. 1 lb. 8 oz. 4 oz. 1 1/2 tsp. 1/4 tsp. 5 oZo 4 oz. Batter weight 9 lb, 3 oz. Method : 2 lb, IC oz. 1 lb, 12 oz. 1. 2. 3. 4. 5. Beat eggs and Sugar until lemon colored. Add sifted dry ingredients, dates and nuts. liix well. Spread in greased pans. Bake at 350° F, for about 25 minutes. Cut in strips, 'For tea cookies cut 1 inch x 2 inches. Vi-hen cool roll in powdered sugar. ^ - 35 - C-4626 V DREAM BARS Size: 1 inch x 2 inches Yield: 192(cut 16 x 12) 96 (cut 12 x 8) 32 (cut 8x4) 1 large baking ; sheet 1 med. baking shi 3et 1 small pan (8" X 8") T (24 5/8" X 16 5/8") (17" X 11") Butter or substitute 1 lb, 4 oz. 8 oz. 4 oz. Browi' sugar 1 lb, 4 oz. 8 oz. 4 oz. Flour, all- purpose 1 lb, 4 oz. 8 oz. 4 oz. II, Eggs 1 lb. 6 oz. 2 eggs or or or ( Sgg yolks ( ^oz. (~2 oz. ( Egg whites (10 oz. ( 4 oz. Brovm sugar 2 lb, 8 oz. 1 lb. 8 oz. Vanilla 1 2/3 Tbsp. 2 tsp. 1 tsp. Flour, all- purpose 2 1/2 oz. 1 oz. 2 Tbsp. Baking powder 2 1/2 tsp. 1 tsp. 1/2 tsp. Salt 1 1/4 tsp. 1/2 tsp. 1/4 tsp. Coconut, chopped 1 lb, 4 oz. 8 oz. 4 oz. Nut^y chopped 1 lb, 4 oz. 8 f>z. 4 oz. Water 1/2 c. plus 2 Tbsp, 1/4 G. 2 Tbsp. Batter weight: 10 lb, 4 OZe 4 lb, 2 oz. 2 lb, 1 ez. Method: 1. Mix part I, spread on lightly greased taking sheet. Bake 10 minutes at 375°F. Cool. 2. Beat eggs, add sugar and vanilla, 3. Mix flour, baking powder and salt; sift over coconut and nuts, 4o Add flour mixture and water to eggs and sugar, 5. Pour over first mixture in pan. Spread evenly,, 6. Bake at 375°F. for 20 miniites. 7. Cut in bars while still warm. For tea cookies, cut 1 inch x 2 inches. C-4626 -36- 4/26/56 HONEY DATE BARS 192 (cut 16 X 12) Size: 1 im 96 ( cut 12 X ch X 2 8) inches Yield: 32 (cut 8x4) 1 large baking sheet 1 med. baking sheet 1 small pan (8" X 8") (24 5/8" X 16 5/8") (17" X 11") Flcur 12 1/2 oz. 5 oz. 2 1/2 oz. Baking > powder 2 Tbsp. 2 1/2 tsp. 1 1/4 tsp. Salt 3/4 tsp. 1/4 tsp. 1/8 tsp. Kellogg 's All Bran 3 c. 1 1/4 c . 5/8 c. Eggs 1 lb. 4 oz. 8 oz. 2 eggs er or or ( Egg yolks 8 «z. 3 oz. ( Egg whites 12 oz. 5 oz. Honey- 3 lb. 2 oz. 1 lb. 4 oz. 1© oz. Dates , chf>pped 2 lb. 8 oz. 1 lb. 8 oz. Nuts, chopped 12 oz. 5 oz. 2 1/2 oz. Batter weight: 9 lb. 3 oz. 3 lb. 11 oz. 1 lb. 13 oz. Methsd : 1. Sift together flour, baking p«wder and salt. Add All-Bran. 2. Beat eggs and add honey, dates and nuts. Add dry ingredients. Mix well. 3. Spread out in greased pan. 4. Bake at 350°F. for 25-3© minutes. 5. Cut in bars vriiile warm. Roll in powdered sugar. For tea cookies cut in bars 1 Indti x 2 inches. -37- C-^626 AmOND CHRISTAIiS COOKTI-^fi Quantity 8 oz, 8 oz. 2 4 oz. 1 tsp. 8 oz, 1/2 tsp. 3/4 tsp. Item Butter or substitute Sugar Egg yollcs Almonds, ground unblanched Lemon rind, grated Flour, all purpose Cloves Cinnamoii Yield: 60 Size: 2 inch Method 1, Cream shortening and sugar. Add egg yollcs, nuts and lemon rind. Mix well, 2, Sift dry ingredients. Add and combine, 3, Roll to 1/4" tliickness. Cut. Decorate ^A.th. spot of jam if desired, 4» Place on ungreased cookie sheet. 5. Balce at 400° F. for 10-12 minutes. (In electric oven bake xjith the top unit on high and the bottom unit on low or double pan the cookies.) 6, Loosen cookies from the pan wliile still warm. CHDIESE CHEWS Quantity 3 4 oz, 3 02. 1/4 tsp, 1 tsp, 5 oz. 4 oz. Item Eggs Sugar Flour, all purpose Salt Baking pov/der Dates, chopped Nuts, chopped Yield: 50 Size: 1 inch Method 1. Beat eggs. Add sugar, sifted dry ingredients, dates and nuts. Blend ingredients thoroughly, 2. Pour batter into greased pan and bake at 325° F, for 20-25 minutes. 3 . Cool slightly. Scoop vith tea- spoon and sliape into small balls. Roll in granulated sugar. C-4626 4/26/56 y CHOCOLATE CHIP COOKIES Quantity 8 02, 6 pz. 6 oz. 2 1 tsp. 2 Tbsp. 9 oz. 1 tsp. 1 tsp. 4 oz. 6 oz. Item Butter 9r substitute Granulated sugar Brovm sugar Eggs Vanilla Water Flour, all purpose Soda Salt Nuts, chopped Chocolate bits, semi-sweet CHOCOLATE DROP COOKIES Quantity 8 oz. 1 lb. 2 2 tsp. 4 oz. 1 cup 8 oz. 1 lb. i Tbsp. 1 tsp. Item Butter or substitute Brown sugar Vanilla Chocolate Milk Nuts, chopped Cake flour Baking powder Salt -38- Yield: 90 - 1©0 Size: 2 inch Method 1. Cream shortening and sugar. Add eggs and mix well. Add vanilla and water. 2. Sift dry ingredients. Add choco- late bits and nuts. Combine with siigar mixture. 3. Chill dough slightly. 4. Place rounded teaspoon of dough on a lightly greased and floured baking sheet. Place about 2 inches apart to allow for spread- ing . 5. Bake about 8 minutes at 375 ?• (Bake with top unit on high and bottom unit on low, or double pan cookies). Remove from oven just before completely baked. Loosen from pan while still warm. Yield: 90-190 Size: 2 inch Method 1. Cream butter, sugar, eggs and vanilla. 2. Add melted chocolate. Blend well. 3. Add milk, nuts and sifted dry ingredients, Mix well. 4^ Drop by teaspoon on a lightly greased and floured baking sheet. 5. Bake at__375®F. for about 12 minutes. (Bake with top unit on high and bottom unit on low, or double pan cookies ) . Remove from oven just before completely baked. 6. Loosen fmm pan while still warm. - d9 - QORIJFLrtLL. j^UGrtROONg •^antity Item 4 oz. Egg whites 15 oz. Sugar 6 oz. Coconut 4 oz. Corn flakes 2 tsp. Vanilla 374 tsp. Sali DnllTOT T£^ Q00rj.ES (CO OKU; PRESS) ^antity 8 oz, 6 1/4 02. 3 10 oz. 1/2 tsp. Itom Butter or substitute Granulated sugar Egg yolks Flour, all purpose Vanilla C-t626 8/15/48 Yield: 45 - 50 Csize: 2 inch liethod 1. lieat egg whites until stiff but not dry. 2, kdd sugar «!;radually. 3. Fold coconut, corn flakes, vanilla, and salt into' egg and sugar mixture, 4, Drop by spoonful onto brovm paper cut to fit baking ^eet, 5. Bake at 375° F. for apparoximately 12 minutes (In the electric even hake with the top unit on high and the bottom unit on low or double pan the cookies) . 6, Remove from cookie sheet immed- iately upon taking from oven. If cookies -stickT-tp ipaper, invert and brush paper vjith worm water. Yield: 70-80 Size: 2 inch Method 1. Cream butter and sugar well, 2. Add egg yolks and mix well. 3. iidd flour and vanilla. I'.ix until ull ingredients are combined, 4. Place doueh-in cobMe press. 5. Press dough on-ungreased bt^king sheet. Decorajjie with candied fruit, colored smgar or small colored candies, 6. Bake at 375"^ F. lor 8-lO minj?. (In electric oven bake with top unit on high, bottom on low, or double pan cookies) 7. Loosen cookies from pan immedia- tely upon removing from oven. - 40 - C-4526 8/13/48 D^.ii-Fi: DCOrJL . Qjaantity 6 oz. 5 oz. 8 jZ. 6 oz. 2 tsp. 1/4 tsp, 1/2 c. It on Butter or substitute Brown sugar Flour, all purpose Oatmeal flaking powder Salt Milk Yield: 60 - 70 lilzc: 2 inch. Method 1. Cream shortening and brown sugar. 2. ^dd dry ingredients and milk# Combine, '6. Roll out in thin sheet. Gut. place date paste in center, place second cookie on top and press edges together. 4. Place on lightly greased paU. 5. Bake about 20 minutes at 375 F. (In electric oven bake with top; unit on high and bottom unit on lov; or double pan cookiesji. 6. loosen cookies from pan while still xvarm. DriT:*. P..3TE 12 oz. 1/2 c. 2 Tbsp. fi oz. Dates, "ater Lemon Muts, chopped jui ce if desired DATS WT H: ^:aI,;ITs :^uantity ■ 8 1/2 oz. 9 oz. 3 oa 3/4 c. 12 oz. 1 1/2 tsp. 1 1/2 tsp. V-i tfjp, 3 oz. 5 oz. Item Shortening Brown sugar Eggs' Hot water Plour', purpose Baking powder So'.-aa Salt Nuts, (chopped filberts) Dates, chopped 1. Cook dates, water and lemon juice until thick. Add nut. Cool, Yield: 90 - 100 Size: 2 inch Method 1. Cream shortening j:nd sugar together; add eggs and cre^rn well. 2. Sift dry ingredients and add to above mixture. Add dates and ' ■^ nuts . 3. Drop by teaspoon on lightly greased and floured, coakte sheet . 4. Bake at 375° F. for approxiinately 15 minutes (In electric oven bake with top unit on high and bottom unit on low or double pan cookies) 5. Loosen cookies from pan immedia- tely after removing from oven. G- 1+626 \Q/YJ/G2 -Ul- EDINBURGH SQUARES (DATE- FILLED) Quantity Item Dough: 12 oz. Butter or suhstitu 12 oz. 1/2 tsp. 6 oz. 11 oz. Sugar Salt Flour, all purpose Oatmeal Filling: 10 oz. 1 1/2 c. 1 1/2 Tbsp. Dates J chopped Water Lemon juice Yield: 1 mediim pan {{r'^lh) Size: 1 l/2 inch square, cut 5^9 Method 2. Add sifted flour, oatmeal and salt. Mix until it holds together. 3. Put half of mixture in bottom of pan. Pat firmly. U. Cook dates and water together until thick. Add lemon juice. 5. Cover mixture in pan with filling. 6. Cover with remainder of mixture. Spread evenly and pat do^m. 7. Bake at 350°F. for approximately 35 minutes. 8. Cut in bars or squares while still warm. For tea cookies cut 1 inch X 2 inches. GRAHAM FINGERS Quantity 60 6 oz. 1 lb. Item Yield: 120 Size: Half of graham cracker Method Graham crackers 1. Butter or suToetltute Brown sugar Nut meats, whole Rub shortening and sugar together. Spread on graham crackers and place on haking pan. Place 2 nut meats on each cracker. Bake at 350°F. until the sugar and shortening are blended. Cut each cracker in half while still hot. C-4624 -42- 4/26/56 FRUIT HERMITS Yield: 70 -• 8® cookies Siz e: 2 inch Quantity Item Method 8 oz. Butter or substitute 1. Cream butter and sugar. 8 oz. Brovm sugar 3 Eggs 2. Add eggs and molasses and 1 Tbsp. Molasses beat well. 12 oz. Flour, all purpose 1 tsp. Cloves 3. Sift dry ingredients and add 1 tap. Cinnamon to first mixture. 1 tsp. Soda A- oz. Nuts, chopped 4. Add chopped nuts, fruit and •■ 6 oz. Raisins orange rind. 6 oz. Dates, chopped 1/2 oz. Orange rind, grated 5. Drop on lightly greased and flc GUMDROP BARS Quantity 4 14 oz. 5 1/2 oz. 2 tsp. 2 cz. 8 oz. 2 tsp. l/2 tsp. Item Eggs Brown sugar Gum drops*, cut Vanilla Pecans, chopped Flour, all purpose Baking powder Salt "'Do not use licorice or anise flavored baking sheets by teaspoon. Bake at 375'^F. for approximately 12 minutes. (In electric oven bake with top unit on high and bottom unit en low, or double pan cookies). 6. Loosen cookies from pan immediately after removing from oven. Yield: 64 bars Size: 1 inch x 2 inches Method 1. Beat eggs until light. 2. Add brown sugar, sifted dry ingredients, gum drops and nuts. Mix until well blended. 3. Spread 1 inch thick in greased pan (8" X 8"). 4. Bake at 375°F. for 12-15 minutes. 5 . Cut into bars 1 inch x 2 inches while warm. 6. Roll in powdered sttgar. gumdrops. - 43 - C-4626 ICE Xa 30QiJ.'3 I Quantity 1 lb. 10 oz. 1 tsp. \ lb. 5 oz. 1 1/3 tsp. I 1/3 tsp. 1/3 tsp. 3 oz. Item Brown sugar Shortening E^gs Vanilla Flour Soda ?"aking powder Salt Nut s , chopped Yield : 2CX) Gize: 1 l/2 inch Method 1. 2, 3. 4. Cream siigar an d shortening' together. Add eggs and vanilla, thoroughly. Mix Sift dry ingredients together; add nuts and combine with above ingredients. Form in 5 rolls approximately 1 i/4 inches in diameter and'^J^ Inches long. Urap in waxed paper and chill in refrigerator over night. Cut off slices l/e inch thick and place on very lightly greased cookie sheet. Bake at 375° F. for about 12 min. (Ej^ectric oven bake with top unit on high and the bottom unit on low or double pan cookies). 7- Loosen cookies from pan immediately. 5. 6. Variations : 1. Orange - ^dd 2 Tbsp. orange rind, grated. 2. Pimvheel cookies- Omit nuts. Divide dough into tvjo ec^iial portions. Add 1 1/2 oz. melted chocolate to one portion. Roll or pat each half on v;axed paper into a rectangular sheet l/8" thick or less. Place one on top of the other and roll as for jelly roll. For tea cookies, rolls should be 1 1/4 inches thick. Chill and slice. 3. Date vjhirls - Divide dou^ in six portions-^ - ■i'lace each, piece on a sheet of wazed paper, roll into rectangular shape about l/4 inch thick. Spread with date paste. (Sea recipo for date-filled, oatmeal cookies. Use 1 x recipe for paste.) Roll as for jelly roll. Chill and slloe. -kk- 10/17/62 MEXICAN WEDDING CAKES (PECM HJFFS) Quantity 8 oz. k Tbsp. 8 oz. 8 oz. 2 tsp. Item Butter or margarine Confectioner's sugar Cake flour Pecans J chopped Vanilla MOLASSES COOKIES (CRISP) Yield: 50 - 60 Size: 1 l/2 inch Method 1. Cream shortening and sugar until creamy. 2. Add flour J pecans and vanilla. 3. Roll the dough into one inch halls. Place on lightly greased baking sheet and flatten slightly. h. Bake at 300° for about if 5 minutes, (in electric oven bake with top unit on high and bottom unit on low or double pan). 5. Roll in confectioner's sugar while warm. When cool roll again in confectioner's sugar. Yield: 200 Size : 2 inch Quantity 5 oz h oz 1 12 oz 1 Tbsp. 2 Tbsp. 1 lb. 2 oz 1 Tbsp. 1 Tbsp. Item Shortening Sugar Egg Molasses Vinegar Water Flour Soda Ginger Method 1. Cream together shortening and sugar. Add eggs and beat until light. 2. Mix together molasses, vinegar and water and add to first mixture. 3. Sift together dry ingredients and add to creamed mixture. h. Chill in refrigerator until stiff; roll thin and cut. 5. Bake on lightly greased and floured cookie sheet at 375°?. for 6 to 7 minutes, (in the electric oven bake with the top unit on high and bottom unit on low or double pan the cookies.) 6. Loosen cookies from pan while warm. -^5- C-/!^626 l.L'iCElEAT CLuKIES Cj-asntj.ty 12 07, , '3 oz„ 3 1 1-sp. 9 OZc 4- oj'-. 10 3/4 oz, 1/2 tsp. Iteia Sugar Butter or substitute Eggs Almond extract Vanilla Mincemeat Walnuts, chopped Flour, all purpose Soda lieHs l^c: - y. Size: 2 inches Method 1, Cream shortening;, sugar and' egg- . 2e Add flavoring, mincemeat, nuts, and sifted dry ingredients. Combine thoroughly, 3. Drop by teaspoonful onto lightly- greased and floured cookie sheet, 4. Bake at 375° F. for 10-12 irdnutes (In electric cfven bake uith top \anit on high and bottom unit on low or' double. pan.) 5. Loosen cookies from pan \;hile still warm. OATMEAL COOKIES Quantity 10 oz, 12 oz, K U oz, 9 oz. 2 tsp. 1 tsp, 1 1/2 tsp, 1/2 tsp, 3/4. tsp, 3/4 c, 8 oz. 10 oz. Item Shortening Brovm sugar Eggs Oatmeal Flour, all purpose Balcini powder Salt Cinnamon Nutmeg Cloves Milk Huts, chopped Raisins Yield: 100 Size: 2 inches Method 1, Cream shortening and sugar. Add eggs and blend thoroughly, 2, Sift flour, balcing powder, salt and spices; add to above mixture, 3, Soak raisins in hot water or steam for few minutes to soften. Drain, 4, Add otameal, nuts, raisins ;ind nilkj mix thoroughly. 5, Drop by teaspoonful on lightly greased and floured baking sheet. 6, Bake at 375° F. for 12-15 mimrtes, (in electric oven bake v;ith top unit on high and bottom unit on low or double pan cookies,) 7, Loosen cookies froK pan while sti ^ warm. -A6- G-A626 PEAIiUT BUTTER COOKIES Quantity 8 oz. 8 oz, 6 oz. 2 I' oz. :< tsr. 1/2 tsj:. Itea Shorteninf Granulated sugar Brown sugar Eggs PeaiiuT butter Vanilla '"'lour, all purpose Soda Salt rLGAil COOKIES (ilRD'S lESTS ) Quantity 12 oz. 6 ' •JZ, 3 12 -TZ, J 12 oz. Item Butter or substitute Bro\m sugar Hgg yoUcs Flour, all purpose Egg whites Pecans, chopped Yield: 90 - IOC Size : Z inch Method 1. Creerni shorteninf.' and sugar. Add eggs and beat well, 2. Add peanut butter and vanilla and mix thoroughly, 3. Sift together dry in-redients and add to above iriixture, 4. Shape into 1 1/4 inch balls; plad$ on lightly greased and floured baking sheet, 5. Flatten with fork imtil cookies ar^j 1/4" thick. 6. Bake at 375° F, for about 12 minutes, (In electric oven bake with top unit on high and bottom imit on low or double pan cookies.) 7» Loosen cookies from pan i;hile still warm, Yield: 90 - 100 Size: 2 inch Method 1. Creajn shortening and sugar. Beat in egg yolks. Mix in flour. 2. Form dough into 1 inch balls. Dip in egg white (slightly beaten) and then in chopped nuts. Flatten out slightly on baking sheet, 3. Bake 8 min. in 350° F. oven, Reaovr^ trcm oven 5 peress anall hole in center. Bake 10 min longer, (In electric oven bake with top "onit on high and bottom unit on low cr double pan cookies.) 4. Loosen cookies from pan while still warm. 5. Fill center \-ath red jelly. - 47 - 8/16/48 SOUR CRdrti>i GQQiJES Quant ity 8 oz. 8 oz. £ lb. 4 1 tsp. \ Tbsp, 8 Ttsp. lb. pt. Item Shortening Butter or substitute Brown sugar Eggs Lemon extract Soda Cream of tartar Flour, cake Thick sour cream Yleia* 150 Slfco: 2 inch Method 1. Cream shortening and sugar, h:^' eggs and lemon extract and bieji£ thft roughly. Md sour creart'. 2. Sift dry ingredients. Add to creamed mixture and mix. 3. Chill, 4. Roll and cut. 5. Bake on lightly greased and floured baking sheet at 375° F. for 6-6 minutes. (In electric oyen bake with top unit on high and bottom unit on Iovj or double pan cookies.) 6. jjoosen cookies from pan while still sughR cookies Quantity 8 oz. 15 oz. £ 1 tsp, 1/2 c. 1 lb. 8 oz. 1/2 tsp, 2 Tbsp, Item Butter or substitute Sugar E^s Vanilla Milk Flour, all purpose Salt Baking powder Yield: 140 - 150 $ize: 2 inch Method 1. Cream sugar and shortening. E. Add eggs and flavoring; blend thoroughly. 3. Sift together dry ingredients and add with milk. Mix only until all ingredients are combined. 4. Chill overnight in ice box. 5. Roll out 1/8 inch thick and cut. 6. Sprinkle with sugar. (Nuts or other garnishes may be added if desired,) 7. Bake at 3750 f. on lightly greased and floured baking sheets for about 6 minutes. (In electric Oven, bake with top unit on high, bottom unit on low or double pan the cookies.) 8. Loosen cookies from pan immediately after removing from oven. -43- C-4626 BOILED FROSTING ... To cover: 2 laybrs li , layers 2C layers ■4'-- ^ayerg Sugar 9 oa. 2 lb. 4 oa. 5 lb. 10 oa. 13 lb. 8 os. Salt 1/C tsp. 1/2 tsp. 1 1/4 tsp. 3 isp. Water 1/3 c. 1 1/3 c. 3 1/3 c. 2 qt. Egg whites 3 l/A oa. 13 os. 2 lb. l/2 03» 4 lb. U oz. Vanilla 1/2 tap. 2 tsp. 1 2/3 Tbsp. 2 oz. Method: 1, Cook the sugar, salt a:id v/ater to 238° F, (soft ball stage) or until it spins a thread, (Cover for a few minutes after it begins to boil to 'wash down all crystals,) 2, Begin to beat the egg i/hites when temperatiire of syrup reaches 23^*^ T, 3, When egg whites are stiff, but not dry, slowly pour in the hot syrup vhlle beating continuallj'' at high speed. Pour the syrup in a pencil-size stream that falls into the v;h-ites between the beater and the bowl, not on the beater, nor on the side of the bowl, '4. Continue beating until the icing forms peaks that are distinct but still fall over slightly. 5, This icing may be spread on calces immediately or held in refrigerator, covered with waxed paper, for several days. VARIATIONS OF BOIIED FRQSTPIG ; 1. Seafoam 2 layers 8 layers 20 layers 48 layers Sugar, granulated 1 1/2 oz. 6 oz, 15 oz. 2 lb. 4 os. Sugar, brown 6 1/4 oz, 1 lb, 9 oz. 3 lb. 14 oz. 9 lb, 6 oa. 2^1* 1/8 tsp, 1/3 tsp. 3/4 tsp. 2 tsp. ■fater 1/3 C 1 I/3 c, 3 l/3 c, 2 qt. Egg whites 3 1/4 oz. 13 oz. 2 lb, 4 lb, I4 os. Vanilla 1/2 tsn, 2 tsp. 1 2/3 Tbsp. 2 oz. Method ; Follow joethod tar boiled frosting. Butter or substitute 2 1/2 oz. 8 oz. Sweet chocolate 2 1/2 oz. 8 oz. Bitter chocolate 2 1/2 oz. 8 oz. - 49 - C-4626 VARIATIONS OF BOILED FROSTING (CONTINUED): 2, Devils Food Icing - Spread plain boHed frosting on layer or sheet cake. Cover top of icing vdth thin layer of t he following: 1 large pan #245 3 large pans or 5 large pans or or 4 layer cakes or 12 layer cakes or 20 layer cakes 12 oz, 12 oz. 12 oz, Kethod: Melt the butter and chocolate over hot vrater. 3, Lemon - Add 2/3 Tbsp, lemon juice for each layer of iciiig nade. Add it after the syrup has reached 225°F, Continue as for plain boiled frosting. Substitute lemon extract or grated lemon rind for the vanilla , 4, Nut - Sprinkle coarsely chopped nuts on top of the frosting or place halves in even spacing around the cake. Allow 1 oz. of nubs for each cake, PRUNE VIHIP ICING To cover 2 large TBns 3 large pans 5 lar^e pans Sugar 1 lb, 12 oz. 2 lb. 10 •z, 4 lb. 6 oz. Salt 1/4 tsp. 3/8 tsp. 1/2 tsp. Prune juice 1 c, 1 l/2 c, 2 1/2 c. Egg whites ' '10 oz, 15 oz. 1 lb. 9 »z. Prunes, stewed, drained, chopped fine (E.P.) 10 oz. 15 oz. 1 lb. 9 oz. Method: (For detailed procedure see BOILED FROSTING on previous page.) 1. Cook sugar, salt and prune juice to 238°F. 2, Pour into stiffly beaten egg ifiiites, When the last of the syrup has been added, add the prunes in small amounts, beating thoroughly on first speed. SUGARLESS ICBE 2 layers 8 layers 20 layers 48 layers Corn syrup 12 3/4 oz. 3 lb. 3 oz. 8 lb. 19 lb. 3 oz. •Lemon juice 1 tsp. 1 l/3 Tbsp. 4 Tbsp. 4 1/2 os. Egg whites 3 oz, 12 3/4 oz, 2 lb. 4 :U5. 12 oz. Method: 1. Boil lemon juice and syrup to 234°F- 2, Pour over beaten egg whites as in BOILED FROSTINl (see page 48), ■ 50 - C-4626 6/22/50 BUTTER CliK^M F?.0 3TI1M OR C0NFECTI0IIER3' SUG:.R fro3tii;g 2 layers-"- 8 layers 20 layers 4S layers Butter or substitute 1 1/2 oz. 6 oz. 15 oz. 2 lb. 4 oz. Confectioners' sugar 12 oz. 3 lb. 7 lb. S oz. 18 lb. Egg whites 1 1/2 oz. 6 oz. 15 oz. 2 lb. 4 oz. or or or or or Egg yolks (or v^ole eggs) 1 oz. 4 oz. 10 oz. 1 lb. 8 oz. Salt 1/4 tsp. 1 tsp. 2 1/2 tsp. 2 Tbsp. Vanilla 1 1/2 tsp. 2 Tbsp. 5 Tbsp. 3/4 c. Cream (20^) or evaporated milk 2 to 4 Tbsp. 1/2 to 1 c. 1 1/4 to 2i c.3/4 to 1 1/2 qt ""This quantity is sufficient to frost in between and the tops of the layers. If the sides are to be iced, increase the recipe 1/4 times. Method : 1. Cream butter by machine until very soft. 2. Add sujar slowly and mix on low speed till well blended. 3. Add egg vrtiites and beat on high speed until light and fluffy. 4. Add salt and vanilla. 5 . Thin with milk until of ri-jht consistency to snread easily. ViqATIONo OF BUTTER FROoTIIiG : 1. Chocolate - Add 2 ounces bitter chocolate for each pound of su_, ir. Add the melted chocolate just before the nilk. 2. Cocoa - Substitute cocoa for about one-fourth of the sugar. 3ift the sugar and cocoa together. 3. Lemon - Use egg yolks or whole eggs in place of egg wliites. Substitute 1/2 tsp. grated lemon rind for each teaspoon of vanilla. Thin with 2 Tbsp. lemon juice per 1 lb. of su^ar. Add cream if necessary. 4. Maple Nut - Substitute maple flavoring for half of vanilla. idd 4 ounces chopped nuts for each lb. of sugar, .idd nuts at the last. '3. llocha - Make the cocoa variation. Thin "ith coffee infusion instead of milk. Add a few drops of coffee extract if a stronger coffee flavor is desired. -51- VAIl.:.AiiUKS 01 ...iT .:R r.fCS'ilNG (COIfTIHlJED) i C-.462C 6/22/5C 6, Orange - Use egg yolks in place of egg v/liites. Omit vanilla. Add 2 ounces finely ground fresh orange peel for each pound of sugar. Add this after the egg yolks. Thin with orange juice instead of cream. The orange jiiice need not be strained, but the seeds should be removed. If desired, the oranges naj be ground whole (1 medium orange to each lb, of sugar) and added after the egg. Cream can be used if necessary to thin the icing to the right consistency for spreading. 7, Orange Raisin - Add to the orange icing above 4- ounces coarsely chopped raisins for each pound of sugar, 8, Pineapple - Add one-fourth cup crushed pineapple for each two layers. Omit creaEi, Use pineapple jiiLce if necessary. BMIANA FROSTING Quantity 10 oz, U oz, 3 lb, 3/4 tsp, 1 1/2 tsp, 1/2 c, (about) Itaa Bananas, E,P, Butter or substitute Confectioners' Yield: Frosting for 8 layers Method 1, Cream banana and butter* 2e Add sugar gradixally, creaming well, 3, Add salt and lemon rind. sugar Salt Grated lemon rind 4.. Add cream \mtil frosting is the Cream (20^), hot right consistency to spread. CHOCOLATE COVER ICING Quantity Item 5 lb, 2 c. 4 oz, 1 Ib^ Confectioners ' sugar Hot water Shortening Chocolate Yields Frsoting for 24- layers Method la Add hot water to sugar and mix until smooth, 2, Melt shortening and chocolate and add to the sugEir and water mixture. Bland well. 3, Spread thin on cake. -52- C--4626 ROYAL ICING Quantity 2 oz. 1/2 lb. Itoi.: Egg v/hit.jc Confectioners' sugar Ilcthod 1. Beat part of sugar v;ith egf x.'hitos until quite stiff. Add remainder of sugar. Continue beating until the icing is stiff. 2, Cover with damp clotti until ready to use. bROl/?; SUGAR FUDGE FROSTIilG Quantity 2 lb. 1 lb« 8 oz. 3 1/2 c. 1/4 tsp. 3/4 tsp. 1 oz. 5 oz. Iten Bro\ci sugar Uhite sugar Salt Cream of tartar Vanilla Yiedl: Frosting for 3 layers Method 1, Mix sugar, milk, salt and crean of tartar. Cook over low flamo to 22>lp F. Stir occasionally. 2. Remove from fire, pour into mixer bowl and cool. Butter or substitute 3. Add butter and vanilla and beat until stiff. 4. Thin down v/ith cream to a spreading consistency. CHOCOIATE FUDGE FROSTING Quantity 8 oz, 1 lb, 4 oz, 1 lb. 11 oz. 2 1/2 c. \/U tsp, 3/4 Tbsp. 1 1/4 tsp, 2 oz. Item Chocolate Broim sugar Hhite sugar Milk: Salt Cream of Tartar Vanilla Yield: Frosting for 8 layers Method lo Cut chocolate in small pieces. Mix with sugar, milk, salt and cream of tartar. 2, Cook over low flamo until sjrrup reaches 238^ F, Stir frequently, especially toward the end of the cooking period. Butter or substitute 3« Remove from firo,pgur into mixer. bowl and cool, 4e Add butter and vanilla and beat until stiff enough to hold its shape. 5. Thin down with creaEi until it is of spreading consistency. CF:OCOUT£ TUTTI rRUITTI FUL)GE FROSTIIIG Quantity 2 It. IC oz. 1 lb. 2 02. 2 c. 4 oz. 1 lA Tb: 3P. 6 oz. k oz. Iteiu Sugax* Corn sjTUj! Cocoa mik Butter or substitute Vanilla Raisins Nuts -53- C-4.D26 6/26/50 Yield: Fronting for one large i^an {u'2U5) or 4 layers Method 1, Cook tne sugar, corn syruj:', cocoa and niilk to 238° F, 2, Remove from fire, add butter and vanilla. Cool, 3. liTien cool, beat until thick. Add raisins and nuts. Continue beat- ing until the icing is slightly too thick to spread, 4. Add cream or evaporated milk until the icing is soft enough to spread easily .'ELI£SI£Y FUDGE FROSTING Frosting for: ^ la?/ers S layers 20 layers AC layers Butter or substitute 5 1/2 oz. 1 lb, 6 oz. 3 lb, 7 oz. 8 lb, 4 oz. Confectioners' sugar 11 oz. 2 lb, 12 oz. 6 lb, 14 oz. 16 lb. S oz, Sweet cream (20^) or evaporated milk 1 1/2 Tbsp. 6 Tbsp. 1 c. 2 1/4 c. Chocolate, melted 1 1/2 oz. 6 oz. 15 oz. 2 lb, 4 or.. Walnuts, chopped 1 1/2 oz. 6 oz. 15 oz. 2 lb, 4 02. Vanilla V2 tsp. 2 tsp. 1 2/3 Tbsp. 4 Tbsp. Salt 1/2 tsp. 2 tsp. 1 2/3 Tbsp, 4 Tbsp, Method : 1, Cream butter until plastic, 2, Add confectioners' sugar and cream until well blended, 3, Add melted chocolate and mix until blended. Scrape doxm sides of bowl and under paddle veil. 4, Add finely chopped nuts, salt and vanilla. •5^- c- 1+626 CREAM FILLING 2i+ cakes 6 3 A q*- 15 1/2 oz. 6 oz. 3 lb. 15 oz. 1 Tbsp. 12 oz. U Ttsp. Filling for: h cakes * 10 cakes Milk 1 qt. 1/2 c. 2 3/k qt. Flour, all-purpose 2 l/2 oz. 6 l/2 oz. Cornstarch 1 oz. 2 l/2 oz. Sugar 8 oz. 1 It. h oz. Egg yolks 2 l/2 oz. 6 l/i+ oz. Salt 1/2 tsp. 1 l/k tsp. Butter or substitute 2 oz. 5 oa. Vanilla 2 tsp. 1 2/3 Tbsp. * 1 1/2 cups filling per cake Method : 1. Mix flour and cornstarch thoroughly. Blend with enough cold milk to make the consistency of cream; add egg yolks and mix thoroughly. 2. Heat remaining milk to I80 degrees with sugar in bain marie. Whip in starch mixture stirring until mixture begins to thicken. Cover and cook intil raw starch flavor has disappeared and mixture has thickened. Stir frequently. 3. Add butter or substitute, salt and vanilla. k. Pour into shallow pans, cover with wax paper and cool. ** If a large quantity is made, a steam jacketed kettle may be used. Increase the milk slightly to allow for the greater amoimt of evaporation which takes place,. Stir the filling constantly to avoid lumping, especially around the sides. Keep steam pressure as low as possible. VARIATION OF CREAM FILLING : 1. Chocolate Filling - Add bitter chocolate to the cream filling. Add to the hot milk and stir until the chocolate is melted. h cakes 10 cakes 2k cakes Chocolate 2 l/2 oz. 6 l/k oz. 15 oz. 2. Pineapple Filling - Add one-fourth cup well drained cmished pineapple for each cake. -55- C-4626 6/26/50 LEMON FILIING Filling for: 4 cakes'-^ 10 cakes 2Lv calces Water 1 qt» 2 1/2 qt. 1 1/2 gal. Sugar 1 lb, A oz. 2 lb. 2 OS. 7 lb 8 ozo Cornstarch 3 1/4 oz. 8 oz. 1 lb« 4 oz. Cold water 1 c. 2 1/2 c. 1 1/2 qt. Egg yoUcs 4 oz. 10 oz^ 1 Ibo 8 oz. Salt 1 tsp. 2 1/2 tsp. 2 Tbsp. Lemon rind 2 tsp. 1 2/3 Tbsp. 4 Tbsp, Lemon jialce 1/2 c. 1 1/4 c„ 3 Cc Butter or substitute 1 oz. 2 1/2 oz. 6 oz. *1 1/2 cups per cake Method : 1, Grate lemon and prepare lemon Juice, 2, Heat water and sugar to boiling in steam jacketed kettle or double bolleTc 3. Mx cold water and cornstarch well. Beat into hot water and cook until cleaxi stirring constantly, 4. Add a little of the hot mixture to the egg yolks. Return to the steam jacketed kettle and Cook for 2 minutes, 5. Turn off steam. Add elnon juice and rind, butter and salt, 6, Pour into shallow pans. Cover v/ith waxed paper. Cool, -56- C-4^26 6/26/50 Qu antit y 3 lb, 4- oz, 2 1/4. Co 14- oz, 1/2 c„ Itgn Figs TJater Sugar Lemon juice Yields Filling for 8 layers Hethod lo Chop figs, 2. Add water and sugar and cook imtil softLa 3a Add loEon juice. 4.. Spread on cal<:es v;hile warm. Thin \,n-th hot ;/ater if necessary. VAPJATIONS : l.» Date FilUn^ - Substitute dates for figs RAlgJNFILLILIG guantitj 3 lb„ 10 oz„ 1 lb, 4 ozo 3 2/3 c, 1 1/2 Tbsp» 1/2 tsp, 4. oz, 6 TbsTD, Item Raisins Sugar IJatcr Lemon rind Salt Egg yolks Lemon juice Yield? Filli.ng for 8 liyer^ Motbod 1{, Grind raisins, 2, Add sugar, vatei*, lemon rind, and salt. Cook for 5 minutes. 3* Beat the egg yolks slightly. Add small amount of hot mixture, to egg yolks and stir into the raisin mixture. Cook 2 minutes, <4, Add lemon juice* 5. Cool and spread between layers of cakeo -57- LBMON COCONUT FILLING Quantity 1 1/2 c. 6 Tbsp. 3 lb. 8 oz. 12 oz. 1 lb. 8 oz. Item 10/17/62 Yield: Filling for 8 layer cakes Method Lemon juice Lemon rind Confectioner' s sugar Egg yolks Shredded coconut 2. Md coconut 1. Cook lemon juice, lemon rind, sugar and slightly beaten egg yolks over hot water for 10 minutes, stirring constantly. 3. Cool and spread between layers. PEAMJT BRITTLi: CREAM FILLING Quantity Item 1 1/2 qt. Cream (iiOfo) 1 lb. 8 oz. Peanut brittle 2 Tbsp. Vanilla l/k tsp. Salt WALDORF FILLING Quantity Item 2 oz. Cocoa h oz. Sugar l/k tsp. Salt 1 qt. Whipping cream 1 tsp. Vanilla k oz. Toasted ehredd Yield: Filling for 8 layer cakes Method 1. I'Jhip the cream. 2. Fold in coarsely ground peanut brittle, vanilla and salt. Yield: Filling and frosting for k cakes (tube tins) Method 1. Blend cocoa, sugar and salt. 2. Add cream and chill for one hour or more. almonds k. Fold in vanilla. 5. Cut cakes in half and spread half of mixture. 6. Top with other half of mixture and sprinkle with nuts. -58- c-4626 CARAMEL FUmE ICING Yield: 8 layers Ingredients Quantity Margarine 2 1/2 oz. Butter 2 oz. Heavy Cream 2/3 c. Evaporated milk 1 c. Brown sugar 2 lb. 1+ oz. Vanilla 2 l/2 tsp. Salt 1 tsp. Confectioners sugar 2 lb. 8 oz. Method : 1. Heat together margarine, butter, cream, evaporated milk and brown sugar to boiling stirring constantly. 2. Po\ir hot mixture into mixing bowl; add vanilla and salt. 3. Using the flat beater, incorporate the confectioners sugar. Mix until smooth and of good spreading consistency. Add more evaporated milk if necessary. COCONUT-TOPPING FOR CAKE Quantity 1 It. 1 lb. 8 oz, 1 1/2 c. 1/2 tsp. 1 Tbsp. 1 llD. 12 oz. Item ■59- Yield: c- 1+626 ^ large pans (60 serv.) Method Margarine, 1. melted 2 . Brown sugar 3. Milk Salt Vanilla Coconut, med. shred Nuts, chopped Combine all ingredients. Spread over top of hot cakes. Broil slowly until golden, watohing carefully to prevent coconut from burning . -6o- 0-^4-626 EMMA CHIPTON CAlg! 1 tube pan 9 oz. 5 tube pans 2 lb. 12 oz. 10 tube pans Cake flour 5 lb. 8 oz. Sugar 12 oz. 3 lb. 12 oz. 7 lb. 8 oz. Baking powder 1 TTssp. 3 oz. 6 oz. Salt 1 tsp. 1 oz. 2 oz. Salad oil 1/2 c. 2 1/2 c. 5 cups Egg yolks 1+ oz. 1 lb. k oz. 2 lb. 8 oz. Bananas J ripe mashed 8 oz. (2-3) 2 lb. 8 oz. 5 lb. (20-30) Lemon juice 1 Tbsp. 1/1^ c. 1/2 c. Cream of tartar 1/2 tsp. 1 Tbsp. 2 Tbsp. Egg whites 1 c. 2 lb. 8 oz. 5 lb. METHOD: 1. Sift together flour, sugar, baking powder and salt. Mix on low speed to blend. 2. Add separately, oil, egg yolks, mashed bananas and lemon juice to dry ingredients. Beat on low speed 1 minute. 3. Beat separately cream of tartar and egg whites on high speed about h minutes until very stiff peaks are formed. Do not underbeat . \. Gently fold banana mix into egg whites just until blended. Do not stir . 5. Scale into ungreased tube pans. 2 lbs. 11 oz. per cake. 6. Bake in a moderate oven (325 F.) about 1 hour 5 minutes. 7. Immediately t\irn pans upside down and cool. Remove from pans. -6i- c-i^626 COCOA CHIFFON CAKE Yield: 8 cakes No. 1 Cake flour 3 Its. Cocoa 5 oz. Salt 1 1/h oz. Baking powder 2 l/k oz. Gran, sugar 2 lb. 5 oz. No. 2 Cooking oil 1 lb. 12 oz. Egg yolks 2 lb. i<- oz. Water 2 lb. 10 oz. Vanilla 1 3/1+ oz. No. 3 Egg whites (70°) 3 ib. 8 oz. Gran, sugar 2 lb. 5 oz. Cream of tartar 1/2 oz. METHOD : 1. Sift No. 1 into mixing bowl. Combine oil, egg yolks and part of the water. Mix until smooth. Add remaining water- vanilla mixture mixing after each addition until smooth. 2. Mix No. 3 and whip until firm. This should be almost dry. 3. Add batter miart.ure (No. 1 and 2) slowly to No. 3, folding into No. 3 carefully. When tho'::'cragbl3'- blendsd scale into pans. .Better volume may be obtained if the folding is done by hand rather than by machine. ^. Place immediately in the oven at 350°F. with medium bottom heat and low top heat. Bake for 5O-6O minutes. 5. Invert cake to cool before removing from pans. -62- c-1+626 POPPYSEED CAKE iHggedlents 8 layers 20 layers kB layers Milk, fluid 2 lb. 8 oz. 6 It. i<- oz. 15 lb. Poppyseed 1 lb. i^ oz. 3 lb. 2 oz. 7 lb. 8 oz. Sugar 3 lb. 2 oz. 7 lb. 13 oz. l8 lb. 12 oz. Shortening 1 lb. ll- oz. 3 lb. 2 oz. 7 lb. 8 oz. Egg whites 1 lb. 4 oz. 3 lb. 2 oz, 7 lb. 8 oz. Vanilla 1 I/3 Tbsp. 3 l/2 Tbsp. k oz. Flour, cake 2 lb. 8 oz. 6 lb. k oz. 15 lb. Baking powder 1 I/2 oz. 3 3/k oz. 9 oz. Salt 1 1/2 Tbsp. 1 3A oz- 5 oz. Batter weight 12 lb. 1 oz. 30 lb. 2 l/2 oz. 72 lb. 6 oz. *1 lb. 8 oz. batter per layer. METHOD : 1. Soak poppyseed in milk until raady to add to the other ingredients. 2. Cream sugar and shortening; add egg whites and vanilla. Cream thoroughly. Scrape bowl and paddle several times during mixing process. 3- Add dry ingredients alternately with the milk and poppyseed, beginning and ending with the flour. Combine until well blended. Scrape down bowl and paddle. it-. Scale 1 lb. 8 oz. batter into gie ased and floured pans. 5. Bake at 350°F. for about 20 minutes. -63- C-U626 PRALINE CHIFFON CAKE 1 tulDs pans 10 tube pans Flour, cake 1 lb. 11 oz. 3 lbs. 6 oz. Baking powder 1 3/8 oz. 2 3/k oz. Salt 1/2 oz. 1 l/k oz. Granulated sugar 1 lb. 2 1/2 02. 2 lbs. 5 02* Brown sugar 1 lb. 2 1/2 oz. 2 lbs. 5 oz- Salad oil Ik oz. 1 lb. 12 oz. Egg yolks Ik oz. 1 lb. 12 oz. Water 1 lb. 2 lb. Water 5 oz. 10 oz. Maple flavoring 3/8 oz. 3/k oz. Egg whites 1 lb. 12 oz. 3 lb. 8 oz. Cream of tartar l/k oz. 1/2 oz. Pecans, finely chopped 10 oz. 1_ 1$ lb. It- oz. Batter Weight 9 lbs. 9 oz. } lbs. 3 l/**- oz. METHOD: 1. Put flour, sugar, salt, baking povder Into mixing bowl and blend thoroughly with whip attachment. 2. Add salad oil, egg yolks, and water and mix until smooth. 3. Gradually add water and flavoring. k. Whip egg whites and cream of tartar until stiff - stlffer than for angel food. 5. Add the batter mix in a steady steam to the beaten whites as fast as the whites will take it. Mix only enough to thoroughly blend the two together. 6. Add pecans to blended batter and lightly Incorporate. 7- Scale immediately Into ungreased tube pans. 1 lb. 12 oz. to 2 lbs. per pan. 8. Place In oven Immediately. Bake at 350°F. for 45 to 50 minutes. 9. Remove from oven and invert pan to cool. -6'4- c-h626 CHEESE STRAWS Yield: Approximately 8 dozen 2- inch Quantity Item 8 oz. Sharp cheese 8 oz . Margarine 8-10 oz. Hour J G. P. To taste Salt To taste Tabasco sauce or red pepper l/k tsp. Paprika (for color if desired) Method ; 1. Grind cheese fine. Do not use hard, dry cheese or it will not go through the cookie press. 2. Cream cheese, margarine, and flour, 3. Add seasonings to taste. It should have enough pepper to give it a little hite. k. Force it through a cooky press. 5- Bake on an ungreased baking sheet at 375 F. until they just begin to brown around the edges. Remove while still hot with a spatula. Let cool before putting in a tin to crisp until used. -65- C-i4-626 WlTSl POUND CAKE Mixing Speed: For mixing operation using the Blending Method outlined helow, use second speed for the first two stages if a three speed machine is used, and third speed if a four speed machine is used. For the third stage use slow speed on a three speed machine or second speed on a four speed machine, always considering the slow speed as first speed. Ingredient Flour Sweet ex Sugar Salt Baking powder Liquid milk Egg whites Liquid milk flavor Lhs . 5 3 Ozs. - ) h ) ) ) 6 k 3 . 2 1/2) 2 8 ) 3 h ) 1 8 ) to taste ) Blending Method First stage: Mix for 3 minutes. Scrape down the howl and paddle at least once in this stage. Second stage : Add to the blended mass in the bowl and mix for 6 minutes, scraping down at least once. Third stage : Scale off egg whites, milk, and flavor together and add approximately- half of it to the bowl. Mix until smooth, scrape down, and mix until smooth again. Then add the balance of the liquid ingredients and continue mixing for a total of 5 minutes in this stage, scraping down again to insure a smooth batter . Total weight of mix - 22 1/8 lb. Scale 3 IT^' 10 oz, /pullman pan. 6 cakes. Total mixing time - Ik minutes. Baking temperature; Bake 1 pound cakes at about 356°F. For the three pound size use 300°F. Baking time: The baking time for the 1 pound cake is about 60 to 75 minutes and for the 3 lb. cake about 2 hours. E-850 rffiW YORK STATE COLLEGi; OF HOiyE ECONOMICS AT GOMELL UNIVERSITY, ITHACA, NEW YORK DESSERTS E-850 General Instructions These recipes have been calcialated to use frozen egg yolks and egg whites. Combine the quantity of egg yolks and egg whites in the recipe to substitute fresh shell eggs. Milk These recipes have been calculated to use dried milk solids. Fresh whole milk may be substituted for the combined quantity of dried milk solids and water- .850 Index Desserts Dessert Sauces General Instructions To substitute fresh shell eggs for frozen egg whites and egg yolks. To suhstitute fresh whole milk for dried milk solids. DESSERTS Petge Angel Food Dessert 1 Apples, Baked 1 Apple, Betty 2 Apple Cheese Crisp 3 Apple erisp 3 Apple Dumplings k Apple Goodie 5 Apple Graham Cracker Dessert 6 Apple Pan Dowdy 7 Banana Meringue Pudding 8 Bavarian cream, Raspberry 9 Bavarian cream. Strawberry 9 Betty, Apple 2 Betty, Cherry 10 Betty, Peach 10 Betty, Pineapple 10 Betty, Rhubarb 10 Biscuit Tortoni 11 Bread Pudding, Caramel Nut 12 Bread Pudding, Chocolate Nut 12 Bread Pudding, Coconut 12 Bread Pudding, Raisin 12 Butterscotch Banana Pudding I3 Butterscotch Coconut Pudding I3 Butterscotch Date Pudding I3 Butterscotch Pudding I3 E-850 Page Page TT Carrot Pudalng, Baked Cherry Betty 10 Cherry Crunch 20 Chocolate Pudge fudding I5 Chocolate Marshma].low Pudding I6 Chocolate Mocha Ridding 16 Chocolate Nut Pudding 16 Chocolate Pudding 16 Chocolate Pudding, Mary's (Chocolate Mousse) 17 Chocolate Souffle 17 Cobhler Crust 18 Cohhler, Rruit (frozen) Filling 19 Cobbler, Fruit (canned) Filling 18 Cranberry Crunch 20 Cranberries, Stewed 28 Cream Pudding, Banana 22 Cream Pudding, Coconut 22 Cream Pudding, Date 22 Cream Pudding, Orange 23 Cream Pudding, Iteanut Butter 23 Cream Pudding, Vanilla. 22 Creamy Rice Pudding 21 Custard, Baked 23 Custard, Caramel 24 Custard, Coconut 2k Custard, Grapenut 2k Custard, Macaroon 2k Custard, Orange 26 Custard, Rice and Raisin 24 Custard, Pumpkin .. 25 Date Butterscotch Pudding 2d Date Crunch 20 Date Pudding 27 Date Torte 3^ Fruit Cup 28 Fruited Gelatin 30 Fruit Pudding, Baked 29 Fruit Pudding, Steamed 31 Gingerbread 32 Gingerbread, Apple Upside Down 33 Gingerbread, Pear Upside Down 32 Grapenut Puff 33 E-850 Indian Pudding 3^ Peach Dumplings Page Lemon Cake Pudding 3^ Lemon Crisp 35 Lemon Delicious 3° Lemon Refrigerator Dessert 37 Lemon Snow 3° Maple Nut Mold 39 Mincemeat Turnover 39 Orange Pineapple Sponge ^ Peach Betty 10 Peach Crumble ^ h Peach Shortcake ^5 Pears, Baked Fresh ^1 Pineapple Betty 10 Prune J Jferingue Pudding 8 Prune, Pudding, Norwegian h2 Prune Whip ^3 Raspberry Bavarian 9 Raspberry Fluff 3^ Rhubarb, Baked i+1 Rhubarb, Betty 10 Rhubarb Crunch kk Russian Cream 51 Shortcake Biscuits 1+5 Shortcake Biscuits, Pecan k5 Shortcake, Frozen Fruit i+5 Shortcake, Peach 1+5 Shortcake, Stravberry i+5 Spanish Cream 1+6 Strawberry Bavarian 9 Strawberry Fluff 38 Tapioca Cream 47 Tapioca Cream, Chocolate Chip kj Tapioca Cream, Peppermint 1+7 E-850 Pa^e Tapioca, Cherry ^8 Tapiocaj Psach ^ Tapioca, Raspberry ^8 Tapioca, Strawberry ^8 Upside Down Cake, Apple-Gingerbread 33 Upside Down Cake, Cherry 50 Upside Down Cake, Mincemeat 50 Upside Down Cake, Pear Gingerbread 32 Upside Down Cake, Pineapple ^9 Upside Down Cake, Prune and Apricot 50 Velvet Cream 51 DESSERl' SAUCES Butterscotch 52 Caramel 52 Chocolate Fudge 52 Chocolate 52 Custard 53 Foamy 53 Fruit 53 Hard Lemon Rum Sherry Sunshine Vanilla Whipped Cream 55 54 3h 54 54 54 MGEL FOOD DESSERT Ingredients Crushed pineapple Marshmallow (petite) Maraschino cherries j quartered Whipping cream Walnut s , choppe d Yield: -1- E-850 Size Se: rving No. 10 dipper 50 servings 75 servings 3/i+ qt. 3 lb. 8 oz. 1 qt. 1/2 c. k lb. h oz. 1 c. 1 1/2 c. 6 oz. 1 1/2 6. 2 l/k c. 9 oz. Method : 1. Combine drained pineapple and marshmallows . Let stand for several hours. 2. IfJhip cream. Fold in marshmallows and cherries. 3. Dip into sherbert glasses. Garnish v?ith chopped walnuts. k. Suggested Garnish - Pineapple pieces and cherry half. BAKED APPLES Ingredients Quantity Baking apples, cored 50 Sugar ^3-1+ lb. Water 2 qts. * Sugar quantity will depend on acidity of apples. Yield 50 servings Size Serving 1 apple Method 1. Set oven at !4-25°F. 2. Arrange apples in deep baking pans. 3. Divide sugar and water equally between pans. k. Bake until apples are fork tender. -2- E-850 APPLE BETTY Ingredients Yield: Apples, fresh sliced Sweet crumbs Sugar Cinnamon Nutmeg Margarine, melted Fruit juice Lemon juice 3 pans k3 servings *12 lb. E.P. 1 lb. 11 oz. 2 lb, 1 tsp. 1/2 tsp. k oz. 1 q.t. 1/k c. k 60 Size Serving l/l5 pan No. I|l<-i2 Weareve r pans servings *l6 lb. E.P. 2 lb. k oz. 2 lb. 12 oz. 1 l/k tsp. 3/^ tsp. 5 1/2 oz. 1 1/2 qt. 1/3 c. 5 pans 75 servings *20 lb. E.P. 2 lb. 13 oz. 3 lb. 5 oz. 1 i/h tsp. 1 tsp. 7 oz. 1 3/^ q.t. 1/2 Method : o 1. Set oven at 400 F. 2. Combine crumbs, sugar, cinnamon, nutmeg and melted margarine, 3. Place layer of apples in greased baking pan; top with layer or crumbs. Alternate layers of apples and crumbs ending with crumbs. k. Combine fruit Juice and lemon juice. Pour over pudding. 5. Bake k^ minutes to 1 hour until apples are tender. 6. Serve with whipped cream or coffee cream. * Canned apples - reduce quantity of apples to 2 qts. reduce sugar by one-half. per pan. APPLE CRISP Yield; Ingredients Apples, sliced fresh Sugar Cinnamon Sugar Flour Margarine Method: 3 pans k^ servings 8 lb. 8 oz. E.P. 6 oz. 1 oz. 2 lb. 12 oz. 1 lb. 2 oz. 12 oz. -3- E-850 Size Serving l/l5 V^^ Ho. 4412 Wearever ■ • k pans 5 pans 60 servings 73 servings 11 lb. 5 oz. 8 oz. 1 l/k oz. 3 lb. 10 oz. 1 lb . 8 oz . 1 lb. lij- lb. 3 oz. 10 oz. 1 3A oz* k lb. 9 oz. 1 lb. Ik oz, 1 lb. k oz. 1. Set oven at 350 F. 2. Mix 6 oz, sugar and cinnamon; mix with apples and put in baking pans« 3. Combine sugar and flour. Rub in margarine until crumbly. k» Spread crumb mixture over top of apples packing fsn fljmily. 5. Bake 25-30 minutes or until epples are tender. Variation : APPLE CHEESE CRI SP Cheddar cheese, grated 45 servings 12 oz. 60 servings 1 lb. 75 servings 1 lb. k oz. Method : 1. Combine grated cheese with sugar- flour-margarine mixture. 2. Spread crumb mixture over top of apples. -k- E-850^,.,,.„, APPLE DUMPLINpS i" Size Serving 1 dumplinfi Ingredients 50 servings 75 servings Flour Baking powder Sugar Salt Dried milk solids Sbortening Water 3 lb. 3 oz. k oz. 1 Tbsp. 5 oz. 1 lb. it oz. 1 l/k qt. k lb. 8 oz. h 1/2 oz. 6 oz. 1 1/2 Tbsp. 7 1/2 oz. 1 lb. Ik oz. 2 qt. Ipples, peeled. Brown sugar Cinnamon Margarine cored 25 1 lb. 12 oz. 2 tsp. 8 oz. 38 2 lb. 10 oz. 1 Tbsp. 12 oz. Sugar Water 2 lb. 1 qt. 3 lb. 1 1/2 qt. Method: 1. Set oven at 350 F. 2. Mix flour, baking powder, sugar, salt and dried milk solids. v,.;c 3. Rub in shortening. Mix in water to make a soft dough. ••: 4-. Knead dough until smooth on floured board; divide into easily handled portions. 5. Roll dough into rectangular piece. Cut into k in. square pieces. 6. Mix sugar and cinnamon. Put 1 Tbsp., approximately, on each square. Top with margarine. 7- Put 1/2 apple cut side down on sugar. Bring edges of pastry up over the top and seal. Place edge side down in baking pans leaving space between each dumpling. 8. Combine, sugar and water. Put into bottom of baking pans. 9. Bake 20-25 minutes until apples are fork tender and crust browned. 10. Serve with coffee cream flavored with nutmeg. Variation PEACH DUMPLINGS : Use l/2 yellow cling peach in place of apples. Use one -half as much brown sugar. -5- E-850 APPLE GOODIE Ingredients Yield: 3 pans k5 servings Sugar Flour Salt Cinnamon Apples, fresh sliced Oatmeal Brown sugar Flour Baking soda Baking powder Margarine 2 lb. 6 oz. 1 1/2 oz. 1/2 tsp. 1 Tbsp. 9 lb. E.P. * lb. 5 lb. 6 lb. 2 tsp. tsp. lb. 5 oz. oz. oz. oz. - 4 pans 60 servings 3 lb, Size Serving l/l5 pan No . i^i4-12 Wearever 5 pans 73 servings 3 02. 2 oz. 3/^ tsp. 1 1/3 Tbsp, 12 lb. E.P* 1 lb. 12 oz. 3 lb. 3 oz. 1 lb. 8 oz. 1 l/U tsp. 1 1/k tsp. 1 lb. 12 oz. k lb. 2 1/2 oz. 1 tsp. 1 2/3 Tbsp. 15 lb. E.P.* 2 lb. 3 oz. h lb. 1 lb. Ik oz. 1 3/4 tsp. 1 3/^ tsp. 2 lb. 3 oz« Method : 1. Set oven at UOO°F. S. Blend sugar, flour, salt and cinnamon. Mix with apples. 3. Divide mixture equally between pans. h. Combine oatmeal, brown sugar, flour, soda and baking powder. 5. Rub in margarine until mixture is crumbly. 6. Pack crumb mixture on top of apples. 7- Bake until crust is brown and apples are tender. 8, Serve with whipped cream or coffee cream. Canned Apples When using canned apples reduce the quantity to 6 qts. for 3 pans dessert, omit first 2 lb. 6 oz. sugar. Combine apples with flour, salt and cinnamon. Proceed as above. -6- APPLE-GR.AH.AM CRACKER DEHSERT Yield: 3 pans Ingredients E-850 Size Serving l/l5 pan No. i^4l2 Mearever Graham crackers rolled fine 3 lb. Margarine, melted 13 0: Applesauce 8 113. Brown sugar 2 lb. Lemon juice lA c. Method: k pans 60 servings k lb. 1 lb. 1 oz, 10 lb. 11 oz. 2 lb. 11 oz. 1/3 5 pans 75 servings 5 lb. 1 lb. 7 oz. 13 lb. 5 oz. 3 lb. 5 oz. 1/2 c. 1. Gbop or roll graham cracker fine, 2. Add melted margarine. Mix thorougtily. 3. Mix applesauce, brown sugar and lemon juice. k. Place alternate layers of crumbs and applesauce mixture in lightly .'• greased pans beginning and ending with cr\jmbs. 5. Let stand in refrigerator several hours. Cut in squares and place in seizing dishes. 6. Serve with whipped cream. _7- E-850 APPLE PAN Dowry S ize Serving I/8 pan" Yield: 6 lO-ingla^.pie pans ? 10-inch pie pans Ingredients k6 servings 72 servings Flour, cafce 1 It. ■ 1 It. 8 oz. Flour, General Purpose 1 It. • 1 It. 8 oz. Baking powder 3' oz . ^ l/2 oz . Sugar . 'S'oz. h l/2 oz. Salt 3/k Ttsp. 1 Ttsp. Dried milk solids 3 oz. i^ oz. Shortening 12 oz. 1 It. 2 oz. Water 2 l/2 c. 3 l/2 c. Apples, peeled sliced 9 It. E.P.(12 qt.) 13 l^b' Q oz. Margarine, melted 3 oz. ^ l/2 oz. Brown sugar 2 It. 10 oz. !<• It. Nutmeg 1 tsp. 1 l/2 tsp. Cinnamon 1 tsp. 1 l/2 tsp. Method ; 1. Set oven at toO°F. 2. Comtine flour, taking powder, salt and sugar; rut in shortening. 3. Add milk and mix to a soft dough. Knead on a floured tench as for taking powder tiscuits. k. Divide dough into six or nine equal portions. Pat out to fit pie tins. 5. Put 3 It. (2 qt.) apples in pie pans. Cover apples with crust, stretching to edge of pan. 6. Bake 25-35 minutes vmtil crust is trown and apples tender. 7. Turn out on trays, apple side up. 8. Brush apple mixture with melted margarine. 9. Comtine trown sugar, nutmeg, and cinnamon. Sprinkle over top of apples. 16. Cut each pan in pie shaped wedges. 11. Serve with whipped cream. -8- BANMA mj^mUZ RJDDTWP. Ingredien-|7B Custard Sugar Cornstarch Water Egg yolks Dried milk solids Water Sugar Salt Vanilla 3 pans ^5 servings 1 qt. 8 oz. 5 oz. 10 oz. 1 lb. 2 1/2 qt. 8 oz, 1/2 tsp. 2 Tbsp. Graham crackers, vanilla Wafers or cake cubes 1 1/2 qt. Bananas, peeled 1 1/2 qt. sliced Meringue (see Hes p. ) 1/2 recipe E-850 Size Serving I/15 pan No. 4iJ-12 Wearever h pans .60 servings 11 oz. 6 3/k oz. 1 1/if qt. 13 oz. 1 lb. 6 oz. 3 1/2 qt. 11 oz. 3/h tsp. 2 2/3 Tbsp. 2 qt. 2 qt. 2/3 recipe 5 pans 7^ seizings 13 oz. 8 oz. 1 3/^ qt. 1 lb. 1 lb. 11 oz. 1 gal. 13 oz. 1 tsp. 3 1/3 Tbsp. 2 1/2 qt. 2 1/2 qt. 1 recipe Method : 1. 2. 3. k. 6. 7. 8. 9. 10. Combine sugar, cornstarch and water. Add egg yolks mixing well. Reconstitute dried milk solids and water. Add sugar and heat to 180°F. Whip starch mixture into hot milk. Continue cooking until mixture is thickened and there is no raw starch flavor. Add salt and vanilla. Set oven at iiOOOF. for meringue. 5. Distribute approximately I/2 qt. cookies or cake cubes in bottom of each baking pan. Distribute bananas evenly over cookies or cake cubes. Divide custard mixture evenly between pans spreading over top of bananas. Spread meringue evenly over custard or flute with pastry bag. Bake until meringue is lightly browned. Cut meringue with hot wet knife. Variation PRUNE MERIMJGE PUDDING : Substitute pitted^ chopped prunes for sliced bananas. -9- E-850 STRAWBERRY BAVARIAN CREAM __ Size Serving No. 10 dipper Yield: Ingredients 30 servings "^5 servings Gelatin^ plain 2 l/2 oz. 3 3A °^' Water, cold 1 2/3 c. 2 l/2 c. Strawberries, frozen 3 l"t>. 5 oz. 5 1^» Sugar 1 lb. 10 oz. 2 lb. 8 oz. Lemon Juice 3/^ c. 1 l/h c. Salt 1/2 tsp. 3/^ tsp. Egg whites 7 oz. 10 oz. \^ipping cream 1 3/4 qt. 2 l/2 qt. Red coloring Few drops Few drops Method : 1. Soak gelatin in cold water. 2. Drain strawberries. Heat strawberry Juice and sugar stirring to dissolve sugar. 3. Add gelatin stirring until dissolved. k. Combine Juice, strawberry pulp and lemon Juice, 5. Chill until mixture begins to congeal. 6. Whip egg whites until stiff but not dry. 7. Whip cream until stiff. 8. Fold egg whites and whipped cream into strawberry mixture. 9. Add a few drips of coloring. 10. Mold in custard cups. 11. To serve unmold into serving dishes. Variation Raspberry Bavarian Cream i Substitute raspberries for strawberries. -10- E-850 PINE.APPLE BETTY* Yield: Ingredients Pineapple, crushed Crvanbs, sweet Sugar Cinnamon Nutmeg Margarine, melted Pineapple and fruit juice Lemon juice Size Serving; I/15 pan No. i+4l2 Wearever 3 pans U5 servings 1 1/2 gal. (2 #10 cans) 1 lb. 12 oz. 1 lb. 1 tsp. 1/2 tsp. k oz. 1 qt. lA c. k pans 60 servings 2 gal. 2 lb. 5 oz. 1 lb. 5 oz. 1 1/3 tsp. 2/3 tsp. 5 oz. 1 1/3 q.t. 1/3 c. 5 pans 75 servings 2 1/2 gal. 3 lb. 1 lb. 11 oz. 1 2/3 tsp. 1 tsp. 6 oz. 1 2/3 qt. 1/2 c. Method : 1. Set oven at 350°F. 2. Drain pineapple saving juice. 3. Combine crumbs, sugar, cinnamon, nutmeg and melted margarine. h. Alternate layers of crumb mixture and pineapple ending with crumb mixture an lightly greased pans. 5. Combine drained pineapple juice with other pineapple juice and/or light fruit juice and lemon juice. 6. Pour over dessert mixture. 7. Bake for 30-40 minutes until browned. Variations CHERRY BE TTY: Substitute drained soiir frozen cherries for pineapple. Use cherry juice for pineapple and/or fruit juice. PEACH BET TY; Substitute drained pie-pack sliced peaches for pineapple. Substitute peach juice for pineapple and/or fruit juice. EHUBARB BETTY : Substitite drained, frozen rhubarb for pineapple. Use rhubarb juice for fruit juice. BISCUIT TOHTONI -11- E-850 Size Serving l/2 cup Ingredients Gelatin, plain Water J cold Milk Sugar Salt Egg yolks Egg whites Sugar Whipping cream ^Vanilla ■ Macaroon crumbs Yield: 30 servings 5 oz. 2 c. 1 1/k qt. 10 oz. 1 l/k tsp, 7 oz. 10 oz. 10 oz. 1 l/k qt. 2 1/2 tsp. 7 oz. 73 servings 7 1/2 oz. 2 q.t. 15 oz. 2 tsp. 10 1/2 oz. 13 oz. 15 oz. 2 qt. 1 1/3 Tbsp. 10 1/2 oz. *Rum flavoring may be substituted. Method: 1. Soak gelatin in cold water. 2. Heat milk to 180°F. 3. Combine sugar, salt and egg yolks. Add carefully to hot milk. Cook 8-10 minutes in bain marie or double boiler. U, Add gelatin and stir until dissolved. Pour into shallow pans. Cool until mixture begins to congeal. 5. Whip egg whites until foamy. Add sugar and continue beating until stiff but not dry. 6. Whip cream. Fold egg whites, whipped cream, vanilla and macaroon crumbs into gelatin mixture. 7- Dip into molds. Chill, 8. To serve remove from molds and serve in sherbert dishes. 9. Garnish with maraschino cherry. -12- COCONUT BREAD PUDDING E-850 Size Sejrving I/15 pan No. hk 1-12 Wearever Yield: 3 pans k pans 5 pans Ingredients h^ servings 60 servings 75 servings Dried milk solids 1 Ih. 8 oz. 2 lb. 2 lb. 8 oz. Water 5 1/h oLt. 1 3/^ gal. 2 gal. 1/2 qt. Egg whites 1 lb. 8 oz. 2 lb. 2 lb. 8 oz. Egg yolks 1 llD. 1 lb. 5 oz. 1 lb. 10 oz. Sugar 1 lb. 12 oz. 2 lb. 5 oz. 2 lb. Ik oz. Salt 1 1/2 tsp. 2 tsp. 2 1/2 tsp. Vanilla 1 1/2 Tbsp. 2 Tbsp. 2 1/2 Tbsp. Almond extract 1 tsp. 1 l/k tsp. 1 1/2 tsp. Coconut, fine shred 9 oz. 12 oz. 15 oz. Margarine, melted 6 oz. 8 oz. 10 oz. Bread slices, white I8 2lv 30 Method ; 1. Set oven at 400'°F. ^ 2. Reconstitute milk and heat to 160 F. 3. Scale egg whites and egg yolks together. Whip slightly to combine. k. Add sugar, salt, vanilla, and almond extract to egg mixtiore. 5. Add hot milk to egg mixture, slowly at first, mixing thoroughly. 6. Scale 3 oz. coconut into each baking pan. 7. Gut bread slices in half. Dip one side into melted margarine and arrange fat side up in orderly rows in pudding pans on top of coconut. 8. Pour custard mixture into pans being careful not to distiorb the arrange- ment of the bread. 9. Set pans into pans of hot water. Bake 30-^ minutes or until custard is set. Variations RAISIN BREAD PUDDING : Substitute raisins for coconut. CARAMEJL NUT BREAD PUDDING ; Caramelize one-half the stigar. 3 pans h pans ^ pans Add hot water 2 l/l| c. 3 c. 1 qt. Stir until dissolved. Add to custard mixture. Substitute chopped walnuts or pecans for coconut. CHOCOLATE NUT BREAD PUDDING : k5 servings 60 servings 75 servings Chocolate 9 oz. 12 oz. 15 oz. Add melted chocolate to hot milk stirring until blended. Substitute chopped walnuts or pecans for coconut. -13- BUTTERSCOTCH PUDDING Ingredients Yield: Sugar, brown Cornstarch Water Eggs Dried milk solids Water Baking soda Sugar, brown Salt Vanilla Margarine ^ servings 12 oz. 1 1 9 oz. l/U q.t. lb. 1 lb. 8 oz. 1 gal. 1 tsp. 2 lb. U oz. 1 1/2 tsp. l/k c. 1 lb. E-850 Size Serving No. iO dipper 75 servings 1 lb. 2 oz. 13 oz. 2 qts. 1 lb. 8 oz. 2 lb. k oz. 1 1/2 gal. 1 1/2 tsp. 3 lb. 6 oz. 2 l/U tsp. 1/3 c. 1 lb. 8 oz. Method ; 1. Combine brown sugar and cornstarch. 2. Mix in cold water. Blend in eggs thoroughly. 3. Reconstitute dried milk solids and water. k. Heat milk, brown sugar and sodata l80°F. 5. Whip in starch mixture. Continue stirring until mixture begins to thicken. 6, Continue cooking until there is no raw starch flavor. Add salt, vanilla and margarine. 7- Pour into shallow pans. Cover with waxed paper and chill. Stir mixtxare to smooth if it seems stiff before dipping. Variations - See Variations for Vanilla Cream Pudding p. Butterscotch Coconut Pudding Butterscotch Date Pudding Butterscotch Banana Pudding -UN- BAKED CARROT FJDDING Yield: Ingredient e BroTfm sugar Shortening Sggs Raisins Currants Carrots, raw grated Lemon rind, grated Nutmeg Cinnamon Baking soda Baking povder Flour Water 3 pans k^ servings -1 11). 1 lb. 1 lb. 2 oz. 5 oz. 10 oz. oz, oz. 2 1 lb. 2 1 1/2 qt. 1/lt c, 1 Tbsp. 1 Tbsp. 1 Tbsp. 2 Tbsp. 1 lb. li^ oz 2 l/Iv c. E-850 Size Serving 1/15 pan Wo. f^l2 Wearever k pans 5 pans 60 servings 75 servings 1 lb. 8 oz. 1 lb, Ik oz. 1 lb. 12 oz. 2 lb, 3 oz. 13 oz. 1 lb. 1 lb. 8 oz. 1 lb. li+ oz. 1 lb. 8 ozo 1 lb. lit oz. 2 qt. 2 1/2 qt. 1/3 c. 1/2 c. 1 1/3 Tbsp. 1 2/3 Tbsp, 1 1/3 ^Tbsp. 1 1/3 Tbsp. 1 2/3 Tbsp. 12/3 Tbsp. 2 2/3 Tbsp, 3 1/3 Tbsp. 2 lb, 8 oz. 3 lb. 2 oz. 3/k qt. 1 qt. Method : 1. Set oven at 350°F. 2. Cream sugar , shortening and eggs. 3. Soak raisins and currants in vs^rm uater« Drain. k^ Add raisins, currants, carrots and lemon rind to creamed mixture. 5. Mix nutmeg, cinnamon, baking soda, baking powder and flour. 6. Add dry ingredients and water aJLternately beginning and ending with dry ingredients. Mix only until mixture is smooth. 7. Scale 3 lb. into greased baking pans. Bake 3O-I+O minutes. 8. Serve hot with lemon sauce or hard sauce. -15- CHOCOLiiirE FUDGE FUDDIUG Yield: Ingredients Cake Sugar Shortening Chocolate, melted Vanilla Salt Baking powder Dried milk solids Flo\ir Nuts, chopped Water Tag£ing Brown sugar White sugar Cocoa Salt Boiling water 3 pans k'y servings 2 lb. 8 oz. 3 oz. 3 Tbsp. 2 tsp. 1 l/k oz. 3 oz. 2 lb. k oz. 12 oz. 1 lb. 1 oz. 2 lb. 2 lb. 8 oz. 3 oz, 2 tsp. 2 l/k qt. E-850 Size Serving l/l5 pan No. ii-i+12 Wearever k pans 5 pans 6o servings 75 servings 2 lb. 11 oz. 3 lb. 3 oz. 11 oz. 13 l/k oz. k oz. 5 oz. 1/1+ c. 1/3 c. 2 2/3 tsp. 1 Tbsp. 1 3/k oz. 2 oz. i+ oz. 5 oz. 3 lb. 3 lb. 12 oz. 1 lb. 1 lb. k oz. 1 lb. 6 oz. 1 lb. 12 oz. 2 lb. 10 oz. 3 lb. 5 oz. 3 lb. 5 oz. k lb. 2 oz. j* oz. 5 oz. 2 2/3 tsp. 1 Tbsp. 3 qt. 3 3/k qts. Method : 1. Set oven at 350°F. 2. Cream sugar and shortening. 3. Md melted chocolate and vanilla mixing until well blended. k. Combine salt, baking powder, milk solids, flour, and chopped nuts. 5. Add dry ingredients and water to creamed mixture. Mix until blended scraping down the bowl two to three times. 6. Scale 2 lb. U oz. cake batter into each pan spreading evenly. 7. Combine brown sugar, white sugar, cocoa and salt. Scale 1 lb. 9 oz. of the mixture into each pan on top of the cake batter. 8. Pour 3 c. boiling water over mixture in each pan. 9. Bake itO-50 minutes. 10. Serve with whipped cream. CHOCOL.'^TE PUDDING Ingredients Dried milk solids Water Sugar Cornstarch Cocoa Salt Vanilla "l6- Yield: 30 servinpjs 1 lb, i<- oz. h l/k qtso 1 l"b. 9 0^0 7 oz. 7 ozc 3 A tsp, 21/2 Tbcp. E-850 Size Serving No. 10 dipper 75 servings 1 lb. Ik oz. 1 gal 2 1/2 q.ts. 2 lb. 5 oz. 10 1/2 oz. 10 1/2 oz. 1 tsp. l/k c. Method: 1. Reconstitute dried milk solids and water. Heat to l80°F. 2. Mix sugar J cornstarch and. cocoa thoroughly. •3. Whip starch mixture into hot milk stirring constantly until mixture begins to thicken. k. Cook until there is no flavor of raw starch, Add salt and vanilla » Check for seasoning. 5- Pour into shallow pans, cover vath wax paper and chill. Variations CHOCOLATE MARSHMALLOW PUDDING: Petite marshmallows 50 servings 12 oz. 75 servings 1 lb. 2 oZc Fold petite marshmallows into chilled chocolate pudding before dipping into serving dishes. MOCHA PUDDING: 50 servings 1 Tbsp. Instant coffee Add instant coffee with salt and vanilla. 75 servings 1 1/2 Tbsp. CHOCOLATE NUT PUDDING ; 50 servings Walnuts or pecans, chopped 8 oz. 75 servings 12 oz. Fold chopped nuts into chilled chocolate pudding before dipping into serving dishes. -17- MARY*S CHOCDL.^fi PUDDING (CHOCOLATE MOUSSE) Ingredients Yield: 50 servings E-850 Siz6 Serving No. 10 scoop Sugar Salt Egg yolks Chocolate, melted Egg whites Sugar Vanilla 15 oz. 1 tsp. 1 lb. 8 oz. 1 lb. 2 oz. 3 lb. 15 oz. 1/3 c. 21 ') servings 1 lb. 6 1/2 oz. 1 1/2 tsp. 2 lb. k oz. 1 lb. IL oz. k lb. 8 02. 1 lb. 6 1/2 oz. 1/2 Method : 1. Beat sugar, salt and egg yolks on mixer until thick and lemon colored. 2. Slowly add melted chocolate beating until mixture is smooth and thick. 3. Beat egg whites until stiff but still moist. Add sugar and continue heating until dissolved. h. Pbld chocolate mixture and vanilla into egg whites carefully being sure that all ingredients are blended. 5. Dip into serving dishes. Let stand several hours in refrigerator before serving. CHOCOLATE SOUFFLE .•; jr Yield: Ingredients 3 pans k3 servings Size Serving I/15 pan (No. Hlfeia ^fearever) k pans 5 pans 60 servings 75 servings Dried Milk Solids Water Margarine Flour Sugar Hot water Chocolate Egg yolk Egg whites Vanilla Method : 2 qt. 1 2 1 2 lb. G. lb. lb. 8 oz. 12 oz. 12 oz. Ik oz, 9 oz. 6 oz. 2 oz. 2 Tbsp. 2 1 11 3/h qt. lb. . oz. 1 lb. 2 2 lb. 3/h .8 c. 12 oz. oz. 1 lb. 12 oz. 2 lb. 12 oz. 2 2/3 Tbst >. li)- oz. 1/4 qt. lb. lb. lb. 1/k lb. lb. k k 2 '15 3 7 oz. oz. oz. oz. oz. oz. 1/3 Tbsp. 1. Set oven at 325 F. 2. Reconstitute dried milk and water. Heat to I80 F. 3. Melt margarine and add flour to make ro\ix. Whip into hot milk; continue cooking in bain marie until mixture is thickened and raw starch taste has disappeared. h. Combine sugar, hot water and chocolate stirring until smooth. Mix with white sauce. 5. Combine slightly beaten egg yolks with hot mixture by adding some of the hot mixture to egg yolks first. Cool. 6. Beat egg whites until stiff; fold into chocolate mixture. Add vanilla. 7. Divide mixture into baking pans. Set into pans of hot water. 8. Bake k^ minutes to 1 hour or until a knife inserted comes out clean. 48- M50 COBBLER CRUST 3 pans k pans 5 P^'^^ Ingredlert s U^ Servian s 60 servings 73 servings Flour, All Purpose 15 oz. 1 lb. k oz. 1 lb. 9 oz. ELoirr, cake 15 oz. 1 lb. U oz. 1 lb. 9 oz. h pan s 60 gervings 1 lb. k oz 1 lb. k oz h oz 2 oz 2 tsp. 1 lb. 6 oz 3 1/k c. Dried milk solids 3 oz. 1| oz. 5 oz. Baking powder 1 1/2 oz. 2 oz. 2 l/2 oz. Salt 1 i/g tsp. 2 tsp. 2 1/2 tsp. Shortening i lb. 1 lb. 6 oz. 1 lb. 10 oz. Water 2 l/2 c. 3 l/U c. 1 qt. Method ; 1. Set oven at U25°F. 2. Scale flour, dried milk solids, baking powder and salt; mix thoroughly. 3. Rub in shortening. h. Add water and mix to a soft dough. 5. Knead dough on a floured table. 6. Scale into 1 lb. 8 oz. portions. 7- Knead each portion until smooth on under surface; turn dough over- Roll in oblong pieces about one inch larger than pan. 8. Shrink top onto hot filling, extending edges up side of pan. Seal to edge of tin and trim off irregular pieces of dough. Mark crust into portions (3x5) with a sharp knife. 9. Brush with milk; sprinkle with sugar. 10. Bake until crust is browned and baked through to the center. FRUIT (canned) COBBLER FILLING Size Serving l/l5 No. ij-4l2 Wearever pan Yield: 3 pans k pans 5 pans Ingredients ^5 servings 6o servings 75 servings Fruit, pie pack 3 qt.(l No. 10 can)4 qts. 5 qts. Water, cold 1 qt. 1 1/3 qte. 1 2/3 qts. Clear jel k oz. 5 l/^ oz. 6 1/2 oz. Sugar 1 lb. 8 oa.-2 lb. 2 lb. -2 lb. 10 oz. 2 lb. 8 oz.- 3 lb. 5 oz. Salt 1 tsp. 1 l/k tsp. 1 1/2 tsp. Lemon juice l/h c. 1/3 c. 1/2 c. Method : 1. Drain fruit if there is any juice. 2. Cdmbine Clear jel with approximately l/3 of the water. Heat remaining water and fruit juice to boiling. 3. Itoi^p starch mixture into boiling water and cook until clear stirring constantly. h. Add minimum amount of sugar an^ bring back to boil. Add salt and lemon juice. 5. Fold in fruit carefully, adding mare sugar to produce the most acceptable flavor, 6. Put 1 1/2 qts. filling into each baking pan. Put cobbler crust on while filling; is hot. Bake immediately. -19*. E-850 FRUIT (frozen) COBBLER FILLING Yield: 3 pans Ingredients k'^ servings Size Serving l/i5 paji Frozen fruit Water, cold Clear jel Sugar Lemon juice Salt Method: 7 lb. 8 oz. 3/^ qt. k 1/2 oz. 1 lb. k oz. 2 lb. 8 Dz. 2 Tbsp. 3/4 ts^. No. 4412 Wearever k pans 60 servings 5 pans 75 servings 10 lb. 1 qt. 6 oz. ,1 lb. 10 oz. 12 lb. 8 02. 1 1/4 qt. 7 1/2 oz. 2 lb. - 4 lb 3 lb. 5 oz. 2 2/3 Tbsp. 1 tsp. 3 1/3 Tbsp. 1 1/4 tsp. 1. Drain fruit saving juice. 2. Mix Clear jel with cold x^ter. 3. Heat fruit juice to boiling. 4. Whip in starch mixture. Cook until thickened and clear stirring constantly . 5. Add minimum quantity of sugar and bring back to boil. 6. Add lemon juice and salt. Check for seasoning, adding more sugar if necessary to produce the most acceptable flavor. 7. Put 1 1/2 qt, mixture Into each baking pan. Put cobbler crust on while filling is hot. Bake immediately. cranbe:^^i;y crunch •20- E-850 Size Serving I/15 pan No. i<-4l2 Wearever Yield: 3 pans k pans Ingredients k3 servings 60 servings Oatmeal 12 oz. 1 lb. Flour 1 lb. 5 oz. 1 lb, 12 oz. Brown sugar 1 lb. 11 oz. 2 lb. i^ oz. Baking soda 1 Tbsp. 1 1/3 Tbsp. Salt 1 Tbsp. 1 1/3 Tbsp. Margarine 1 lb. 2 oz. 1 lb. 8 oz. *Cranberr7 sauce 7 lb. 9 lb. 5 oz. fresh or canned iVIethod: j pans ) servings 1 2 2 1 1 1 lb. U oz. lb. 3 oz. lb. 13 oz. 2/3 Tbsp. 2/3 Tbsp. lb. Ik oz. 11 lb. 10 oz. 1. Set oven at 35OOF. 2. Combine oatmeal, flour, brown sugar, baking soda and salt. 3. Rub margarine into oatmeal mixture until thoroughly blended. k. Put 2/3 of mixture into greased baking pans. 5. Soften cranberry sauce by stirring. 6. Spread cranberry sauce on top of the oatmeal layer. 7. Put remaining oatmeal mixture on top of cranberry sauce. 8. Bake for 30 minutes or until the oatmeal mixture is lightly browned. 9. Cut in squares. Serve with whipped cream of No. 30 scoop of ice cz'eam. *Fresh cranberry sauce should be made several hours before using so that it will partially jel. Variations DATE CRUNCH: Substitute date filling for cranberry sauce. Ingredient s Dates, pitted Water Sugar Vanilla 3 pans 3 lb. !+ oz. 1 qt. 1 lb. 5 oz. 1 Tbsp. k pans k lb. 5 oz. 1 1/3 q.t. 1 lb. 12 oz. 1 1/3 Tbsp. 3 pans 5 lb. 7 oz. 1 2/3 qt. 2 lb. 3 oz. 12/3 Tbsp. Method : 1. Combine dates, water and sugar. 2. Cook, stirring frequently until mixture is thick. 3« Remove from fire; add vanilla and cool. k. Proceed as for cranberry crunch. CHERRY CRUNCH: Substitute cherry pie filling for cranberiy sauce, -21- E-850 CEEAMY RICE FUDIXCNG Size Serving Ho. 10 Dipper Yield: Ingredients *Rice, uncooked Dried milk solids Water Salt Sugar Raisins Margarine, melted 3 pans k5 servings 12 oz. 1 lb. 3 lA qt- 1 1/2 tsp. 12 oz. 7 1/2 oz. 3 oz. Do not use converted rice. h pans 5 pans 60 servings 75 servings 1 ITd. 1 lb. k oz. 1 lb. 8 oz. 2 lb. 5 qts. 6 1/2 qt. 2 tsp. 2 1/2 tsp. 1 lb. 1 lb. k oz. 10 oz. 12 1/2 oz. h oz. 5 oz. Method : 1. Set oven at 350 F. 2. Put it- oz. rice in each baking pan. 3. Reconstitute dried milk solids with water. k. Add salt, sugar, raisins, and melted margarine. 5. Divide equally between pans. 6. Steam 20 minutes first then bake approximately 1 hour, stirring occasionally. The last 10-15 minutes, do not stir to permit a light brown crust to form on top. VANILLA CREAM PUDDING Ingredients Sugar JloTir Cornstarch Water J cold Egg yolks Dried milk solids Water Sugar Salt Vanilla Margarine Method: -22- 30 servinp;s 10 oz. 3 oz, 6 oz. 1 lA qt. Ik oz. 1 lb. 1| oz. 3 lA at^ 1 Ih. ^ oz. 2 1/2 tsp. l/k c. 10 oz. E-850 Size Serving No. 10 dipper 73 servings 15 oz. h 1/2 oz. 9 oz. 2 qts. 1 lb. 5 oz. 1 lb. Ik oz. 5 qts. 1 lb. Ik oz. 1 1/3 Tbsp. 1/3 c. 15 oz. 1. Combine sugar, flour and cornstarchjmixing well. 2. Mix in cold water. Blend in egg yolks thoroughly^ 3» Reconstitute dried milk solids and water. k. Heat milk and sugar to l80°F. in steam jacketed kettle or bain marie. 5. ^/flaip in starch mixture. Continue stirring until mixture begins to thicken. 6. Continue cooking until there is no raw starch flavor. Add salt, vanilla and margarine. 7« Pour into shallow pans. Cover with wax paper and chill. Variations : BANANA CREAM PUDDING : Put 3-k slices of bananas in bottom of serving dish before dipping cream pudding. Garnish with whipped cream and banana slice. COCONUT CREAM RIDDING Fine shred coconut 30 servings k oz. 75 servings 6 oz. Mix coconut with chilled cream pudding. Dip into serving dishes. Garnish with whipped cream and toasted coconuts DATE CREAM PUDDING Pitted dates, cut 30 servings 1 lb. k oz. 75 servings 1 lb. Ik oz. Mix cut dates into chilled cream pudding. Garnish with \diipped cream and piece of date. -23- Variatlons (continued) ORMGE CREAM PUDDING Orange rind, grated Orange extract Orange sections 30 servings 2 Tbsp. 1 tsp. 100 E-850 73 servings 3 Tbsp. 1 1/2 tsp. 150 Add grated orange rind and orange extract at the same time as margarine. Dip chilled pudding into serving dishes. Garnish each portion with whipped cream and two orange sections or cut orange sections in half and mix into chilled pudding before portioning. PEANUT BUTTER CREAM Peanut butter 50 servings 2 lb. 73 servings 3 lb. Blend peanut butter into chilled cream pudding thoroughly. Dip into serving dishes. Garnish with whipped cream and chopped peanuts. BAKED CUSTARD Ingredients Milk Coffee Cream Sugar Salt Nutmeg Vanilla Method : 30 servings 3 qts. 1 c. 12 oz. 1 tsp. 1/2 tsp. 1 lb. 3 oz» 1 Tbsp. Size Serving 4-oz. custard cup 50 servings 75 servings 1 l/U gal. 1 gal. 3 1/2 qt. 1 2/3 c. 2 1/2 c. 1 lb. k oz. 1 lb. Ik oz. 1 2/3 tsp. 2 1/2 tsp. 1 tsp. 1 l/k tsp. 2 lb. 3 oz. 3 lb. h 1/2 oz. 12/3 Tbsp. 2 1/2 Tbsp. 1. Set oven at U00°F. 2. Heat milk and cream to l80°F. 3. Combine sugar, salt and nutmeg. k. Combine eggs and vanilla with sugar mixture. 5. Pour hot milk into egg mixture, slowly at first to temper the eggs. 6. Arrange custard cups in baking pans. 7. Pour custard into cups to l/U inch from top. 8. Surround custard cups with hot water to a level of 2/3 of the cup. 9. Bake 20-25 minutes. -2i+- Variations : Caramel Custard 30 servings E-850 50 servings 75 servings 1. Reduce the quantity of 1. Reduce quantity of milk 1. Reduce quantity of milk to 2 1/2 qts. to 1 gallon. milk to 1 l/2 gallon. 2. Caramelize 1/2 the sugar- 2. Caramelize l/2 the sugar. 2. Caramelize l/2 the Add 1 c. boiling water to Add 1 qt. boiling water to sugar. Add 1 l/2 qts. make a syrup. Combine with make a syrup. Combine boiling water to make the custard mixture. Rice Custard 30 servings with the custard mixture. 50 servings a syrup. Combine with custard mixture. 73 servings 1. Reduce the quantity of milk to 2 l/2 qts. 2, Add: 2 c. cooked rice 1 c. raisins 1. Reduce quantity of milk to 1 gallon. 2. Add: 3 I/3 c. cooked rice 1 2/3 c. raisins 1. Reduce quantity of milk to 1 gal. 2 l/k qts. 2. Add: 1 l/k qt. cooked rice 2 1/2 c. raisins To distribute the ingredients evenly divide rice and raisins into custard cups before pouring in the custard. Coconut Custard 30 servings 50 servings 75 servings 1. Reduce the quantity of milk to 2 1/2 qts. 2. Add: 3 c. coconut, fine shred. 1. Reduce quantity of milk to 1 gallon. 2. Add: 1 l/k qt. coconut, find shred. 1. Reduce quantity of milk to 1 gallon 2 l/k qts. 2. Add: 1 3/k qt. coconut, fine shred. To distribute the coconut divide coconut evenly into custard cups before pouring in the custard. Grapenut or Macaroon Custard 30 servings 50 servings 75 servings 1. Reduce quantity of milk to 1 3/^ gal* 2. Add: 1 l/k qt. grapnuts or macaroon crumbs. To distribute ingredients, divide evenly into custard cups before pouring in the custard. 1. Reduce quantity of milk to 2 3/1+ qts. 2. Add: 2 c. grapenut s or macaroon crumbs. 1. Reduce quantity of milk to 1 gallon. 2, '.dd: 3 1/3 c. grapenut s or macaroon crumbs. PUMPKIN CUST.ARD Ingredients Sugar Cornstarch Cinnamon Ginger Salt Egg yolks Egg whites Pumpkin Dried milk solids Water -25- 30 servings 2 lb. 8 oz. 2 oz. k Tbsp. 1 Tbsp. 2 tsp. 1 lb. 11 oz. 2 lb. 8 oz. 2 qts. 8 oz. 3 3A Its. E-850 Size Serving l/2 c. 75 servings 3 lb. 12 oz. 3 oz. 1 l/U 02. 1 1/2 Tbsp. 1 Tbsp. 2 lb. 8 oz. 3 lb. 12 oz. 3 qts. 12 oz. 1 3/^ gal. Method ; 1. Set oven at UOO F. 2. Combine sugar, cornstarch, cinnamon, ginger and salt. 3. Beat egg yolks and egg Whites slightly. Combine with dry ingredients. k. -dd pumpkin blending in thoroughly. 5. Reconstitute dried milk and water. Heat to I60 F. 6. '\dd to egg mijcture, slowly at first. 7. Pour into custard cups arranged in baking pans. 8. Fill baking pan with hot water to l/2 - 2/3 the height of the custard cup. 9. Bake 25 to 3O minutes. Variations (continued) Orange Custard 30 sei-vings 1. Reduce quantity of milk to 2 1/2 qts. 2. Substitute 2 tsp. orange extract for the vanilla. 3. Put two sections peeled orange into each custard cup. h. Fill cups with custard mixture . -26- 50 servings 1. Eeduce quantity of milk , to 1 gallon. 2. Substitute 1 Tbsp. orange extract for the vanilla. 3« Put two sections peeled orange into each custard cup. h. FLU cups with custard mixture . E-850 75 servings 1. Reduce quantity of milk to 1 1/2 gal. 2. Substitute 1 1/2 Tbsp. orange extract for vanilla. 3. Put two sections peeled orange into each custard cup. h. Fill cups with custard mixture . DATE- BUTTERSCOTCH PUDDING Yield Inpiredients Flour, cake Sugar Baking powder Dried milk solids Dates, pitted, chopped Water Boiling water Margarine Brown sugar Vanilla Salt : 3 pans k^ servings 1 lb. 8 oz. 1 lb. 8 oz. 1 1/2 oz. 3 oz. 2 lb. 1 lb. 5 oz. 3/h gal. 6 oz. 3 lb. 11/2 Tbsp. 1 1/2 tsp. Size Serving l/l5 pan No. i^Ul2 Wearever k pans 5 pans 60 servings 73 servings 2 lb. 2 lb. 2 oz. k oz. 2 lb. ID oz. 1 lb. 12 oz. 1 gal. 8 OZo k lb. 2 Tbsp. 2 tsp. lb. 8 oz. lb. 8 oz. 2 1/2 oz. 5 oz. lb. 5 oz. lb. 3 oz. 1 l/k gal. 10 oz. 5 lb. 2 1/2 Tbsp. 2 1/2 tsp. Method : 1. Set oven at 350°F. 2. Mix flour, sugar, baking powder and dried milk. 3. Add dates and water mixing until blended. h. Scale 2 lb. 2 oz. batter into each greased pan. 5. Combine boiling water, margarine, brown sugar, vanilla and salt, stirring until sugar is dissolved. 6. Divide the water- sugar mixture into equal parts and pour over pudding batter. 7. Bake for k^ minutes. The liquid will sink to the bottom of the pan to form a butterscotch sauce. -27- E-850 DATE FUDDim Yield: Ingredients Boiling water Baking soda Dates, pitted Shortening Brown sugar Vanilla Egg whites Egg yolks nour, cake Baking powder Salt Pecans or walnuts, chopped 3 pans k3 servings 1 qt. 1 1/3 Tbsp. 1 lb. 5 oz. k oz. 2 lb. 1 Tbsp. 5 1/2 oz. k oz. 1 lb. 8 oz. 1' 1/3 Tbsp. 1 1/2 tsp. -8 oz. / + pans 60 servings 1 q.t. 1 1/3 c 1 2/3 Tbsp. 1 lb. 12 oz. 5 1/k oz. 2 lb. 11 oz. 1 1/3 Tbsp. 7 l/k oz. 5 1/if oz. 2 lb. 1 2/3 Tbsp. 2 tsp. 11 oz. Size Serving I/15 pan No. i)-i|-12 Weareve r 5 pans 75 servings 1 qt. 2 2/3 ( 2 l/k Tbsp, 2 lb. 3 oz. 6 3/U oz. 3 lb. 5 oz. 1 2/3 Tbsp. 9 oz. 6 3/k oz. 2 lb. 8 oz. 2 1/4 Tbsp. 2 1/2 tsp. 13 oz. Method : 1. Set oven at 350 F. 2. Pour boiling water and soda over dates. Let stand tintil cool. 3. Cream shortening, sugar, vanilla and eggs, mixing well. Scrape down mixing bowl frequently. k. Sift flour, baking powder and salt together. Add chopped nuts. 5. Add dry ingredients and date mixture to sugar- shortening mixture; I/3 flour, 1/2 date mixture, I/3 flour, l/2 date mixture, I/3 flour. Scrape down bowl frequently, mixing only until all ingredients are blended. 6. Scale 2 lb. 8 oz. batter into greased baking pans. 7. Bake 30-to minutes. 8. Serve with whipped cream or caramel sauce. FRUIT CUP Ingredients Oranges, peeled diced Bananas, sliced Pineapple, diced Lemon juice *Sugar Water or fruit juice -28- E-850 Size Serving No. 10 dipper 50 servings 75 servings 2 qts. 2 qts. 2 qts. 1/3 c. 1 llD. 1 qt. 3 qts. 3 qts. 3 qts. 1/2 c. 1 lb. 8 oz. 1 1/2 qt. *The quantity of sugar will depend on the sweetness of the fruit used. Method : 1. Combine sugar and water or fruit juice. Heat to dissolve sugar then chill . 2. Combine fruit, lemon juice and syrup. Md water or fruit juice 1.0 bring volume to 1 1/2 gal. for 50 servings, 2 l/4 gal. for 75 servings. Fruit combinations : Oranges, grapes, pineapple Bananas, honeydew melon, fresh peaches Fresh plums, oranges, apple, pears Apricots, bananas, pineapple, R.A. cherries Cantelope, honeydew melon, and grapes STEWED CRMBEKRIES Size Serving l/3 - V^ c. Yield: 50 servings Ingredients Cranberries Water Sugar Quantity 5 lb. 2 1/2 qts. 5 lb. Method : 1. Look over and wash cran- berries. 2. Combine water and sugar. Bring to boil. 3. Add craiiberries and boil without stirring until skins break open. -29- E-850 *BAKED FRVtT PUDDING 3 pans Ingredients k^ servings Cake cubes, spice. wbite or yellow 3 qts. Apricots, pie pack 2 l/k qts. Raisins 1 c. Apples, sliced 3 qts. Brown sugar 1 1/2 c. Fruit juice 1 1/2 qt. Margarine 3 oz. Size Serving l/l5 pan No. ltli-12 Wearever 5 pans 75 servings 5 qts, it- qts. 3 c. 5 qts. 2 1/2 c. 2 1/2 qt, 5 oz. h pans 6C ) servings k qts. -3 qts. 2 c. k qts. 2 c. 2 qt. h oz. *rhis recipe is designed to use left over cakes, fried cakes, etc. Some fruit pies may be substituted for the pie pack apricots. Other fruits as prunes, pineapple, etc. may be substituted. '• Method: 1. 2. 3. k. 5. Set oven at it-00 F. Put cake, apricots, raisins and apples in layers in pans beginning with cake and ending with apples. Fill the pans about three quarters full packing down slightly. Combine brown sugar, fruit juice and margarine. Heat to boiling and pour over fruit. Bake 25-30 minutes until lightly browned. Serve with custard or fruit sauce. -30- E-850 J^PSE TOH^Z Size Serving 1/15 pan No. kkl2 Wearever Yield: 3 pans k pans 5 pans Ingredient s 'k3 servings 60 servings 75 servings Egg Twites 111- oz. 1 lb. 2 3/1+ oz. 1 lb. 7 oz. Egg yolks 9 oz. 12 oz. 15 oz. Sugar 1 lb. 12 oz. 2 lb. 5 oz. a lb. 15 oz. Vanilla 2 tsp. 2 2/3 tsp. 1 Tbsp. ELour 7 oz. 9 l/k oz. 11 3/k oz. Baking powder 2 1/2 tsp. 3 1/3 tsp. 1 1/3 Tbsp. Salt 1 Tbsp. 1 1/3 Tbsp. 1 2/3 Tbsp. Dates, pitted, cut 2 It. 5 oz. 1 lb. 12 oz. 2 lb. VJa T nut s , choppe d 1 1-b. 11 oz. 2 lb. k oz. 2 lb. 13 oz. Method: 1. Set oven at 350°F. 2. Beat egg whites and yolks. Add sugar, vanilla and beat well. 3. Mix flour, baking powder, salt, dates and nuts. k. Fold into sugar mixture, mixing imtil all ingredients are blended. 5. Pour into greased baking tins. 6. Bake for 20«25 minutes. 7. Serve with whipped cream or sherry ^dne sauce. FRUITED GELATIN Yield: Ingredients 50 servings Si; ze serving: 2 l/2" x 2 l/2" 75 servings Raspberry or strawberry gelatin 1 2lt--oz. can 11/2 2I+-0Z. can Boiling water Fruit juice Lemon juice Fruits, drained, cut 2 qts. 2 qts. l/i+ c. 3 qts. 3 qts. 3 qts. 1/3 c. k 1/2 qts. Method: 1. Dissolve gelatin in boiling water seasoning. 2. Chill until mixture begins to congeal 3. Fold in fruit distributing evenly. k. Serve with whipped cream. Add fruit juice and lemon juice. Check for Fruit Combination; Fruit cocktail Pfeaches, pears, pineapple Pfears, oranges, pineapple Pears, bananas, oranges Pineapples, bananas Mandarin oranges and bananas Oranges, pineapple, marshmallows -31- E-850 STEAMED FRUIT HJDDIWG Ingredients Shortening, melted Molasses Water Eggs Flour Dried milk solids Baking soda Cinnamon ■ Cloves Nutmeg Mixed glace fruit Itecans or walnuts, chopped 50 servings 13 oz. 3 1/3 c. 3A pans 7- > servings 1 lb. h oz. ic ) lb, 10 oz. 2 1 1/2 lb. Tbsp. 11 oz. 2C 3: 1 k 2 ■3/4 c. lb. k oz. l/k qt. lb. 8 oz. 1. Set oven at 35O F. 2. Cream margarine, sugar, flour, salt, egg yolks and lemon rind. 3. Reconstitute dried milk solids and water. k. Add lemon juice, milk and grapenuts. 5. Beat egg whites xintil stiff. Fold into first mixture. 6. Divide equally into baking pans. 7. Bake in pans of hot water 5O-6O minutes or until a silver knife inserted in the center comes out clear. LEMOW CAKE PUDDING -31^. Size Serving No . MH2 Vfearever E-850 1/15 pan Ingredient i Yield: 3 pan0 ^5 servings Maxgarine Sugar Flour Egg yolks Lemons, grated rind Lemon juice Salt Dried milk solids Water Egg whites Method : h lb. 9 oz, 8 oz, 9 oz, 2 oz. 1 lb. 3 3A qt. 2 1/k tsp. 1 lb. 2 oz. 6 q_ts. 1 lb. 11 oz. k pans 60 servings 12 oz. 6 lb. 12 oz. 1 lb. 8 oz. k 1 qt. 1 Tbsp. 1 lb. 8 oz. 2 gal. 2 lb. 4 oz. 5 pans 73 servings 7 lb. 1 5 1 1 1 2 2 lb. 15 oz. 8 oz. 15 oz. 14 oz. 1/i^ qt. 1/3 Tbsp. lb. ik oz. 1/2 gal. lb. 13 oz. 1. 2. 3. k. 5. 6. 7. Set oven at 350 F. Cream margarine, sugar and flour thoroughly. Add egg yolks and mix thoroughly. Add lemon rind and lemon juice. Reconstitute dried milk solids and water. Gradually add to creamed mixture scraping up from the bottom of the mixing bowl. Beat egg whites until stiff. Fold into custard mixture. Divide mixture equally into pudding pans being careful to divide the egg whites evenly. Bake in pans of hot water 30-ijO minutes or \mtil a silver knife inserted in the center comes out clean. Serve with whipped cream. imim PUDDING Ingredients Milk, cold Cornmeal Milk, scalded Molasses Salt Sugar Ginger Margarine, melted Method : Size Serving l/l5 pan No. ii-4l2 Wearever 3 pans ^5 servings 3 lA s.) Size serving : 2 Tbsp. Method 1. Reconstitute 1 qt. milk and dried milk solids. Heat to 180°F. 2. Combine sugar and cornstarch. Mix with cold water. Mix in egg yolks. 3. Whip starch mixture into milk stirring until mixture is, thickened and there is no flavor of raw starch. k. Add vanilla and salt. Yield: 50 servings (2 l/2 q.t.) Size Serving: 2 Tbsp. Method 1. Cream margarine and powdered sugar . 2. Gradually add beaten eggs and hot water. 3. Add vanilla. h. Heat over hot water until aggs are cooked. 5. Serve hot. Yield: 50 servings (2 l/2 qts.) Size servings: 2 Tbsp. Method 1. Combine sugar and cornstarch. 2. Heat fruit juice to boiling. Whip in starch mixture stirring until mixture is thickened and clear. 3. Add lemon juice and margarine. Check for seasoning. h. Add artificial coloring if. necessary to enhance the appear- ance of the sauce. 5. Serve hot or cold. If the sauce is to be served cold reduce cornstarch to 2 oz. HARD SAUCE Ingredients Confectioners Margarine Vanilla Salt Eggs Variation I Variation II -54- E-850 Yield: 50 servings (l qt.) Size Serving: 1 Tbsp. Quantity Ifethod sugar i lb. ii- oz. 1. Cream confectioners sugar, margarine, vanilla, salt and eggs until thoroughly blended. 2. Add a little hot water if the mixture seems too stiff. Substitute 1 tsp. vanilla and l/2 tsp. orange extract and l/2 tsp. lemon extract for 1 Tbsp. vanilla. Lemon Hard Sauce . Add l/k c. lemon juice and l/2 tsp. grated lemon rind. i lb. k oz. 8 oz. 1 Tbsp. l/k tsp. 6 oz. Variation III Rum Hard Sauce. Substitute 1-2 tsp. rum flavoring for vanilla. LEMON SAUCE Ingredient Water Sugar Cornstarch Salt Lemon juice Lemon rind, grated Yellow coloring SUNSHINE SAUCE Quaxitity 2 qts. 2 lb. 8 oz. k oz. 1/2 tsp. 1/2 c. 1/2 c, 2-3 drops Yield: 3 qts. (50 servings) Size Serving: 2 oz. Method . 1. Heat water to boiling. 2. Combine sugar, cornstarch and salt. 3. Ifliip starch mixture into boiling; water stirring until mixtiore is thickened and clear. k. Remove from: fire; add lemon juice, lemon rind and yellow coloring. Yield: 50 servings (l .1/2 qt.) Size Serving: 1 Tbsp. Ingredients Egg yolks Powdered sugar Vanilla Salt Whipping cream Quantity h oz. 8 oz. 1 tsp. l/k tsp. 3/k qt. Method 1. Combine egg yolks, powdered sugar, vanilla and salt. 2. Beat until blended and creamy. 3. Whip cream; fold into egg yolk mixture. V'lNILLA SAUCE Yield: 50 servings (2 l/2 qt.) Size Serving: 2 Tbsp. Ingredients Sugar Cornstarch Water, boiling Margarine Salt Vanilla Quantity 2 lb. 1 1/2 oz. 2 qts. k oz. 1/2 tsp. 2 Tbsp. Method 1. Mix sugar and cornstarch. 2. IThip into boiling water stirring until mixture is thickened and clear. 3. Add margarine, salt and vanilla. Variations: Ru m Sauce . Omit vanilla. Add 1 tsp. rum flavoring or 2 Tbsp. rum. Sherry Sauce. Omit salt and vanilla. Add 2-4 Tbsp. cooking sherry. WHIFFED CREAM -55- E-850 Yield: 5O-6O searvings Size Serving : 1 Tbsp. Ingredients Quantity Whipping Cream 1 qt. Confectioners sugar 1 c. Vanilla 1 tsp. Method 1. I-lhip cream. 2. Add confectioners sugar and vanilla. 3. Keep chilled. E-58U IM-J YORK STATE COLLEGE OF HOME ECONOMICS A UNIT OF THE STATE UNIVEESITY OF NEV7 YORK CORNELL UNIVERSITY, ITHACA, NEW YORK Department of Institution Management SALAD DRESSINGS INDEX OP RECIPES Bleu Cheese, CreanQ^ „ Page 1 Bleu Cheese, French , , . . . . i Brantingham , 1 Celery Seed. , 2 Chif f onade „ 2 Cocktail Sauce for Shrimp 2 Cooked Salad Dressing 2 French Dressing , „ 3 French Dressing, Catsup = . , , 3 French Dressing, Cottage Cheese 3 French Dressing, Excellent. , . o , . , k- French Dressing, Supreme k French Dressing, Tarragon. ...... c ,..,. 3 French Dressing, Wine ...»..,. , 3 Lorenzo , . . , k Mayonnaise 5 Mayonnaise, To Reconstitute Broken , . . . , 5 Sour Cream 6 Spanish 6 Thousand Island. c 6 Whipped Cream Dressing for Fruit Salad 6 E--58^ CREAMY BLEU CHEESE DRESSING Quantity 1+ lb. 12 oz. 10 oz. 5 oz. 1 1/1^ qt. 1 tbsp. 1 tbsp. 2 cloves 2 tsp. l^l- 02. Ingrecjieot Cottage cheese, c rear led Bleu cheese Dried milk solids Water Green onion, chopped or grated onion Parsley, chopped Garlic, minced Salt Chaf lac solids (dried "butter milk) Yield: 1 gallon Method 1. Puree cottage cheese and "bleu cheese. 2. Combine cheese, milk solids, ■water, onion, parsley, garlic and salt in electric mixer. 3. Add Chef lac and coatinue beating until all ingredients are combined. BLEU CHEESE FRENCH DRESSING Quantity 3 qts. 1 lb. BRANTINGHAM DRESSING Quantity 2 lb. 1 qt. 1 qt. lA c. 1 1/2 tbsp. 2 c. 2 c. 2 c. 2 c. Ingredient French dressing Bleu cheese, crumbled Ingredient Sugar Vinegar, cider Salad oil Salt Worcestershire sauce *, »A Yield: Method 1 gallon 1. Combine French dressing and bleu cheese. Yield: 1 gallon Method 1. Combine all ingredients. Let stand several days before using Onion, chopped fine dreen pepper, chopped ^Celery, diced fine *Pimientoes, diced *A11 vegetables may be chopped on electric chopper to save time. Also, dehydrated onions, green and red peppers may be used. -2- E-58'+ CELERY SEED PRESSING Quantity Ingredient Sugar 2 lb. 8 oz. 1 oz. n tbsp.) Mustard, dry 2 1/2 oz. (3 1/3 tbsp.) Salt 2 1/2 oz, (2/3 c.) Celery seed 1 l/k tbsp. Grated onion 3 1/3 c. Vinegar 2 1/2 qts. Salad oil Yield: 1 gallon Method 1. Put dry ingredients and grated onion into mixing bowl. 2. Alternately add vinegar aad salad oil beating thowughly after each addition. 3. Add celery seed. CHIFFONADE DRESSING Quantity 2 3/h qt. 1 1/3 c. 2 1/3 c. 1 1/3 c. 2/3 c. 1/i^ c. Ingredient French dressing Green pepper, chopped Hard cooked eggs, chopped Olives, chopped Lemon juice Onion, grated COCKTAIL SAUCE FOR SHRIMP Quantity Ingredient 3/h c. 1 qt. 1 tbsp. 3/h c. 1 1/2 tbsp. Horseradish Tomato catsup Salt Lemon Juice Tobasco sauce COOKED SALAD DRESSING Quantity Ingredient 8 oz. (1 c.) 1 3/4 qt. 1 1/2 qt. 1 lb. k oz. 1 oz. (3 tbsp.) 1 oz. (1 1/4 tbsp.) IP oz. Egg yolks Evaporated milk Vinegar Sugar Mustard, dry Salt Flour Yield: 1 gallon Method 1. Combine all ingredients, Yield: 100 servings Size of serving: 1 l/2 tbsp. Method 1. Mix all ingredients thoroughlyj chill. Yield: 1 gallon Method 1. Combine egg yolks, evaporated milk and vinegar. 2. Mix sugar, mustard, salt and flour thoroughly. 3. Add milk mixture and stir until smooth. h. Cook in double boiler or bain marie until mixture is thick and there is no starchy flavor, stirring frequently. 6. Put in jars and refrigerate. B-58U FRENCH DRESSING Yield: 3 quarts Quantity Ingredient Method 2 ttsp. Confectioner's sugar 1. Put all ingredients in a 3 tbsp. Salt 1 gallon jar. 1 tbsp. Mustard, dry 2, Shake well to distribute 1/2 tbsp. Paprika ingredients. 1 tbsp. Pepper, whie 1 qt. Vinegar, cider 2 qts. Salad oil Variations : 1. Add l/k c. onion juice or grated onion. 2. Tarragon or Wine vinegar may be substituted for cider vinegar. CATSUP FRENCH DRESSING Quantity k oz. c. 1 lb. 2 1/2 2/3 c. 1 1/2 qt. 11/2 qt. 1/3 c. 2 tbsp. 1 1/1^ tbsp. 2 1/2 tsp. Ingredient Sugar Water Lemon juice Salad oil Tomato catsup Worcestershire Onion, grated Salt Paprika sauce Yield: 1 gallon Method 1. Boil sugar and vater to make a syrup. Cool; add lemon juice. 2. Combine salad oil, tomato catsup, Worcestershire sauce, grated onion, salt and paprika. 3. Add slowly to syrup mixture beating constantly until all Ingredients are blended. COTTAGE CHEESE FRENCH DRESSING Quantity (2/3 c.) h lb. 5 oz. 3 1/2 tbsp. 3 1/2 tbsp. 1 2/3 tbsp. 2 1 1 1/3 c. 3 1/2 tbsp. 1 2/3 tbsp. 5 cloves 1/3 c. l/k qt. 1/2 tsp. Ingredient Cottage cheese Sugar Salt Dry mustard Paprika Vinegar Catsup Salad oil Water Worcestershire sauce Onion, grated Garlic cloves, cut in small pieces Tobasco sauce Yield: 1 gallon Method 1. Beat cottage cheese until creamy and the lumps have been broken up. 2. Mix sugar, salt, mustard and paprika with vinegar to make a smooth paste. Add to cottage cheese. 3. Add remaining ingredients except garlic and beat at medium speed until mixture is well blended. k. Add garlic. E-58U EXCELLEM- FRENCH DRESSING Quantity 1 tbsp. 6 oz. (3/i^ c.) 1 1/3 tbsp. 2 tbsp. 1 l/k tsp. 2 c. 1 qt. 11/2 qt. 3/i^ qt. 2 tbsp. 1 tbsp. 3 cloves 1 tbsp. Ingredient Salt Sugar Paprika Dry mustard White pepper Vinegar Salad oil Catsup Tomato soup, condensed Worcestershire sauce Onion, grated Garlic, minced Salt Yield: 1 gallon Method 1. Combine salt, sugar, paprika, mustard and pepper with vinegar to make a smooth paste. 2. Add salad oil, catsup, tomato soup, vorcestershire sauce and onion. Mix at medium speed on electric mixer imtil all ingredients are well blended. 3. Mince garlic, chopping in a bed of 1 tbsp. salt. Add to salad dressing. k. Let dressing stand 2k- hours before using. FRENCH DRESSING SUPREME Quantity 1/2 1/2 qt, qt. 2 2/3 2/3 c 9 1/2 2/3 1/k 1/3 3A 2/3 1/2 tsp. 5 02. (1 1/3 c.) tbsp. Ingredient Salad oil Tomato soup condensed (1 can) Vinegar Water Sugar Paprika 46- oz. oz. (3 1/2 tbsp.) Dry mustard tsp. Pepper, white oz. (31/2 tbsp.) Salt tbsp. Worcestershire Tobasco sauce Garlic cloves, in small pieces Method 1. Put all ingredients except garlic cloves into mixing bowl. 2. Beat until all Ingredients are blended. 3. Add garlic. sauce cut LORENZO DRESSING Quantity 3 qts. 2 c. 2 c. Ingredient French dressing Chili sauce Watercress, chopped fine Yield: 1 gallon Method 1. Combine all ingredients. Br-^PA -5- MAYONNAISE Quantity Goiilstarch base: 2 1/2 qts. 2 c. 10 oz. (2 c.) Mayonnaise: 1 lb. Ik oz. k gal. 1 qt. 2 02. (l/2 c.) 2 oz. (l/2 c.) 2 tbsp. 5 lA oz. (1/2 c.) 3 1^-oz. cans q^c 1 l/U qt. Ingredient Water, boiling Vinegar Cornstarch Egg yolks Salad oil Vinegar Mustard^ dry Powdered sugar Paprika Salt Evaporated milk Yield; 5 gallons Method 1. Combine cornstarch and vinegar. 2. Whip into boiling vater. Cook until thickened,, stirring constantly. 3. But starch mixture into 60-qt. mixing bowl; whip until cool. k. Add egg yolks whipping until lemon colored. 5. Attach oil dropper to mixer; put in oil. 6. Let 1 gal. oil drop into egg mixture slowly to form a good emulsion, beating on high speed. Stop beater and scrape down bowl. 7. Combine vinegar, mustard and powdered sugar, .paprika and salt. Add to starch-oil mixture beating in thoroughly. 8. Continue adding oil adjusting stream from dropper so that oil is readily incorporated to insure a stable emulsion. 9. Slowly add evaporated milk beating until all incorporated. 10. Stop beating as soon as all milk is mixed in. To remulsify "broken," mayonnaise: Put 2 lb. egg yolks into a clean 60-qt. mixing bowl. Whip slightly. Add 1 gallon salad oil slowly, beating continuously, until an emulsion is formed. Using a 1-qt. dipper add the broken mayonnaise beating after each addition to maintain a good emulsion. Do not beat after the last "broken" mayonnaise is whipped in. E-58^+ SOUR CREAM DEESSim Ingredient Salt Sugar Cayenne pepper Vinegar Lemon juice Sour cream -D- Yield: 1 Quantity qt. 1 1/3 tbsp. 1 1/3 ttsp. 1/8 tsp. 1/2 c. lA c. 3 1/2 c. Y: leld: ; 1 Quantity 2 2 3A 3A 1/2 oz. oz. tsp. 2 c. 1 3 c. 1/2 qt. gal. 1. Mix salt, sugar and cayenne pepper. 2. Add vinegar, lemon juice and sour cream and mix well. Chill. SPANISH DRESSING Quantity 1 lb. h oz. 1 1/2 tbsp. 1 tbsp. 3/h qt. 3/k qt. 1 3 A qt. 1 1/2 c. 1/2 c. Ingredient Yield: 1 gallon Method Confectioners' sugar 1. Salt Paprika 2. Catsup Vinegar Salad oil Lemon juice Onion, grated Mix all ingredients thoroughly to blend. Mix well each time before using. THOUSAND ISLAND DRESSING Quantity Ingredient 2 qt. 1 1/2 qt. 2 c. 1 c. 2 tbsp. Mayonnaise Chili sauce Fickle relish Olives, chopped Onion, grated WHIPPED CREAM DRESSING FOR FRUIT SALAD Quantity 3 1/2 c. 1 qt. 1/2 c. Ingredient Mayonnaise Whipped cream, unsweetened Lemon juice or orange juice Yield: 1 gallon Method 1. Combine mayonnaise chill sauce, pickle relish, olives and onion. Yield: 2 quarts Method 1. Combine all ingredients.