"<«T*|**W')S' jg- *'«• IMMA SM10LEY 5f cuj Ifotk i'tate afoUegg of Agricultute At (Siatmll amncrattg 2Itbracg TX 820.S! Cornell University Library "ft'tutlon recipes for use in schools, 3 1924 003 579 657 A Cornell University y Library 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/cu31924003579657 INSTITUTION RECIPES INSTITUTION RECIPES FOR USE IN SCHOOLS, COLLEGES, HOSPITALS AND OTHER INSTITUTIONS EMMA SMEDLEY Director of Public School Luncheons, Philadelphia, Pa.; Formerly Instructor in Domestic Science, Drexel Institute, Philadelphia, Pa. ; Instructor in Dietetics, The Johns Hopkins Hospital Training School for Nurses, Baltimore, Md. THIRD EDITION REVISED 1 91 9 EMMA SMEDLEY PUBLISHER 6 EAST FRONT STREET MEDIA, PA. Copyright, 1904, 191 2, 1919, by Emma Smedley INHES * SOHa PHILADELPHIA PREFACE TO THIRD EDITION In the preparation of this edition it has been possible to test and revise many of the recipes. All have been made in quantity to serve either fifty or one hundred and fifty portions and many new recipes have been added. The most important feature of the book is the addition of the caloric value of each recipe and of a single serving of the recipe. The figures taken are usually for the raw foods, which in many cases are much higher than those of the cooked foods. It is obvious that many factors combine to make the calculations of the nutritive value of cooked foods exceedingly difficult and in many instances the results given must be considered as only ap- proximate. This information should be a great help to the busy dietitian who has little time for computing food values and yet wishes to serve a balanced menu and to know that the family is being sufficiently nourished. After planning a menu the adequacy of the combination may be determined by adding the protein calories and the total calories in the different dishes selected and comparing the result with the standard requirements for the special group of persons who are to be served. The fuel value of the protein in the diet, as represented by the protein calories, should be from ten to fifteen per cent of the total fuel value. The chapters on the "Organization of the School Luncheon" and "Equipment" have been omitted from this edition and are revised and incorporated in another book entitled "The School Lunch." The problems of organization, equipment and manage- ment of the school lunch may be considered in greater detail in a book apart from the recipes. The paragraph on "Flour Substitutes" was fur- nished by Miss Alice Wright Penrose, of the Ballard School, Central Branch Y. W. C. A., New York City. The author wishes to express her appreciation of the valuable work of several of the dietitians in the Philadelphia School Luncheon System in the calculation of the caloric values of the recipes and in the general revision of the book. Emma Smedley, Media, Pa. 1919. PREFACE TO SECOND EDITION The increasing demand for Institution Recipes has necessitated the preparation of a new and enlarged edition. To meet this need the work has been thor- oughly revised and many new recipes have been added. Every recipe indicates the number of portions it will serve; some are intended for fifty portions, others for one hundred, and many are in quantities to serve one hundred and fifty por- tions. By simply multiplying or dividing, a cook may in a few moments adapt any recipe to suit the size of her family, whether it is fifty, seventy- five or one or two hundred. It is not advisable to adapt these recipes to the needs of the small family; it is much safer to use a cook book intended for family use; "The Boston Cooking School Cook Book," by Miss F. M. Farmer; "The Fireless Cook Book," by Miss M. J. Mitchell, or some similar work. An important addition is the introduction of chapters on the administration, equipment and menus of the high school luncheon system as car- ried on in Philadelphia. Also suggestions con- cerning the institution kitchen equipment. It is the earnest wish of the author that this book may be found helpful in answering some of the questions which are puzzling many persons who are called upon to solve problems similar to those which she has had to meet. The valuable assistance rendered by Miss L. M. Armstrong in the preparation of this edition is hereby gratefully acknowledged. Thanks are extended to Miss M. J. Osborn, whose co-operation has made possible the success of our school luncheon system. Emma Smedley. Media, Pa. 1912 PREFACE TO THE FIRST EDITION In preparing this book the aim has been to sup- ply the growing need for a collection of recipes for use in schools, hospitals, and other institu- tions. The recipes here offered are the result of per- sonal laboratory experiments and practical appli- cation in the preparation of food, by groups of students in some departments of the Johns Hop- kins Hospital Training School, Baltimore, and the lunch room for students of the Drexel Institute, Philadelphia. This collection is in no sense a complete cook book, but is simply the well tried recipes in actual daily use. With a few exceptions, these quanti- ties will serve one hundred and fifty persons. It is my earnest wish that this book may be helpful as a guide in preparing a variety of palatable and wholesome dishes in institutions. I desire here to thank Miss M. A. Nutting, Superintendent of the Nurses' Training School, Johns Hopkins Hospital; Miss H. M. Spring, Director of Domestic Science, Drexel Institute, and those of my co-workers to whom I am indebted for advice and assistance in the prepara- tion of this little book. Emma Smedley. Media, Pa. 1904 FOREWORD TO FIRST EDITION The writer of this manual has asked me to state that it is the outcome of work done in the Prepara- tory Department of the Johns Hopkins Hospital Training School. The daily work of the Nurses' Home is here utilized for purposes of instruction in the main principles of household economics, especial attention being given to foods and their preparation. This work is done by the students, under the direct supervision of trained and expert instructors, and the result has been from every point of view satisfactory. The students have received an excellent training in departments of work hitherto unknown; the preparation and serving of food has shown a marked improvement upon previous methods; the cost per capita has been distinctly lessened, and the health of the students generally is much better. It is clear that expert supervision is as necessary for good results in the domestic department as in any other part of an institution. M. A. Nutting, Supt. of Nurses, Johns Hopkins Hospital. Baltimore, Md. CONTENTS CHAPTER PAGE I. Measures and Weights 3 II. Table of Measures and Weights 5 III. Table of Proportions 7 IV. Seasonings and Flavorings 8 v. Beverages 10 VI. Cereals 19 VII. Cereals Used as Vegetables 25 VIII. Bread 35 IX. Baking Powder Mijctures 51 X. Eggs 59 XL Soups 69 XII. Oysters 93 Xm. Fish 101 XIV. Poultry 115 XV. Meats 125 XVI. Sauces for Meats and Vegetables 153 XVII. Vegetables 163 XVIII. Salads 187 XIX. Sandwiches 207 XX. Desserts 221 XXI. Sauces for Puddings 245 XXII. Frozen Desserts 253 XXIII. Cakes and Frostings 261 XXIV. Fruits 279 XXV. Menus 293 XXVI. Soap 311 INSTITUTION RECIPES INSTITUTION RECIPES MEASURES AND WEIGHTS In the preparation of food definite measure- ments are absolutely necessary, in order to insure uniform results. Accurate scales, which indicate the weight down to the fraction of an ounce, are therefore a necessity in every kitchen. The dial scale, having capacity of five pounds, is a con- venient style. In addition toi this small scale there should be provided a counter platform scale having 250 lb. capacity, to be used when receiving meats and other provisions. Measurements by weight are the most accurate, but for convenience, a measuring cup holding one- half pint, and teaspoons and tablespoons of regu- lation size are frequently used. To measure a cupful, fill the cup lightly, round slightly, and level with a case-knife. To measure teaspoonfuls and tablespoonfuls, dip the spoon in the ingredient, fill, and with a case-knife scrape off level with the edge of the spoon. Divide length- wise of the spoon with a knife for a half -spoonful ; divide halves crosswise for quarters, and quarters crosswise for eighths. Flour, powdered sugar, 3 4 INSTITUTION RECIPES baking powder, spices and other dry materials should be sifted or stirred lightly with a spoon before measuring. To measure liquids, a cupful is all the cup will hold. To measure solids, as butter, pack solidly into cup or spoon and level with a knife. In measuring acids, do not allow them to remain long in the tin cup ; use a silver spoon when meas- uring a small quantity. II TABLE OF MEASURES AND WEIGHTS 4 teaspoons (silver) 1 tablespoon (silver) 3 teaspoons (tsp) (kitchen) 1 tablespoon (tbsp) (kitchen) 16 tablespoons 1 cup (c.) 2 cups 1 pint (pt.) 2 pints 1 quart (qt.) 4 quarts 1 gallon (gal.) 8 quarts 1 peck (pk.) 2% pecks 1 basket 4 pecks 1 bushel (bu.) 16 ounces (oz.) 1 pound (lb.) Sji cups almonds, blanched and chopped 1 pound 2% cups apricots, dried 1 pound 3Vz tablespoons baking powder... 1 ounce 1 cup baking powder 5% ounces 2 cups beans, pea, dried 1 pound 1 bushel beans, pea, dried 60 pounds 2 cups butter 1 pound 2 tablespoons butter 1 ounce 2% tablespoons cinnamon, ground. 1 ounce 2 cups cocoa % pound 2J^ cups cornmeal 1 pound 3 cups cornstarch 1 pound 1 quart crumbs, bread, green 7 ounces 1 quart crumbs, bread, dried 14 ounces 3 cups currants 1 pound 8 eggs, medium-sized, in shell .... 1 pound 10 eggs, medium-sized, broken 1 pound 5 6 INSTITUTION RECIPES 30 dozen eggs 1 crate 8 egg whites 1 cup 16 egg yolks 1 cup 4 tablespoons flour 1 ounce 4 cups flour 1 pound 196 pounds flour 1 barrel 2% tablespoons ginger, ground... 1 ounce 24 lemons, juice 1 quart 14 oranges, juice 1 quart 2 cups lard 1 pound 3 cups macaroni 1 pound 4 cups meat, finely chopped 1 pound 4 cups oatmeal 1 pound 2% cups peaches, dried 1 pound 3 cups peanuts, chopped 1 pound 2 cups peas, split 1 pound 1 bushel peas, split 60 pounds 4 tablespoons pepper 1 ounce 1 bushel potatoes 60 pounds V2 peck potatoes TVs pounds 2% cups prunes 1 pound 3 cups raisins 1 pound 2 cups rice 1 pound 2% tablespoons salt 1 ounce 2 cups salt 1 pound 1 bushel salt 56 pounds 5 cups suet, chopped 1 pound 2 tablespoons sugar, granulated . . 1 ounce 2 cups sugar 1 pound 2^ cups sugar, brown or powdered. . 1 pound 72 cubes cut sugar 1 pound 330 to 360 pounds sugar 1 barrel 3 cups tapioca, granulated 1 pound Ill TABLE OF PROPORTIONS Batters: 1 quart liquid to 1 quart flour. Muffin or cake dough; 1 quart liquid to 2 quarts flour. Dough to knead; 1 quart liquid to 3 quarts flour. Dough to roll out; 1 quart liquid to 4 quarts flour. Six teaspoons of baking powder to 1 quart flour, if no eggs are used. One-half tablespoon soda and 1 tablespoon cream of tartar is about equivalent to 2 tablespoons of baking powder. Two cups liquid yeast equal two dried yeast cakes, or one compressed yeast cake. Two cups liquid yeast, 2 dry yeast cakes, or 1 com- pressed yeast cake to 1 quart liquid, if bread is raised during the day. One cup liquid yeast, 1 dry yeast cake, or % compressed yeast cake to 1 quart liquid, if bread is raised over night. Three teaspoons soda to 1 quart thick sour milk. Three teaspoons soda to 1 quart molasses. Two teaspoons soda to 3 cups thick sour cream. One cup cornstarch to 2 quarts milk for blanc mange. One teaspoon salt to 1 quart soup stock, sauces, etc. One-eighth teaspoon pepper to each teaspoon salt. Four to six egg yolks to 1 quart milk for soft custards. Four to 6 whole eggs to 1 quart milk for cup custards. One teaspoon salt to each quart of water for boiling vegetables. One-half cup flour to 1 quart liquid for white sauces, gravies, etc. Three-quarters cup flour to 1 quart liquid for brown sauces, etc. One cup uncooked rice equals about 4 cups of cooked rice. Five quarts mashed potatoes require about 9 pounds pared potatoes or 12 pounds unpared potatoes. 7 IV SEASONINGS AND FLAVORINGS In order to avoid monotony in cooking, and produce a pleasing variety of dishes when using almost the same materials, it is necessary to keep on hand a supply of flavoring and seasoning materials. A list is given below of the ones most frequently used; those most appropriate in sweet dishes being grouped together and those used in savory dishes, such as soups, stews, etc. Flavorings for Sweet Dishes Vanilla bean or extract Cloves Almond extract Nutmeg Orange rind and juice Allspice Lemon rind and juice Ginger Cinnamon Mace Caramel Seasonings for Savory Dishes Pepper Onion extract Peppercorns Cloves Cayenne Thyme Paprika Bay leaves Curry powder Worcestershire sauce Sage Parsley Summer savory Capers Sweet marjoram Mustard Celery extract Pimento SEASONINGS AND FLAVORINGS 9 Celery seed Dried peppers Onion Green .peppers Celery leaves Red peppers Pot herbs Horseradish Tabasco sauce Avoid using the same seasonings or flavorings in every dish. Where several flavors are com- bined, keep all somewhat equally balanced so that no one is conspicuously present. Skill in the art of cooking consists in a careful selection and per- fect blending of all flavoring and seasoning in- gredients. BEVERAGES General Rules Heat the coffee before using. Scald the coffee-pot, tea-pot or coffee-urn before using; also the coffee bag. If a coffee or tea bag is used, remove the bag as soon as the beverage is ready to serve. It should be washed with hot water and dried in the fresh air. The bag should be renewed weekly. Use fresh boiling water for tea and coffee. Wash eggs before breaking. If lemon is used in tea, wash, cut in thin slices, and remove the seeds. If milk is used in coffee, it should be heated. Coffee cups should be heated. Boiled Coffee (50 Cups) 6 cups ground coflFee 2% cups cold water 2 whole eggs 10 quarts boiling water 1 cup cold water Mix coffee, cold water, eggs and broken shells in heated coffee-pot; add boiling water; boil five minutes ; remove to steam table ; pour out one cup 10 BEVERAGES 11 of coffee and return it to the pot ; add one cup of cold water and settle five minutes. Pour into coffee urn and serve. Filtered Coffee (150 Cups) 4 quarts pulverized coflfee 1 quart hot water 25 quarts boiling water Pour three pitchers of hot water into coffee urn, and the same quantity into jacket surrounding the porcelain lining. Turn steam and exhaust pipes, under the urn, to the left. Mix coffee with hot water; draw water out of urn, place coffee in bag in urn, and pour over it the boiling water. Draw off several pitchers of the coffee and pour it over the grounds. When ready to serve remove the bag and keep hot. Iced Coffee Mix enough rich milk with Boiled Coffee to give it the desired flavor. Sweeten, stand near the ice. Serve in glasses with crushed ice. Tea in Urn (100 Cups) 1 Vz cups tea 18 quarts freshly boiled water Place tea in a square of double cheese-cloth; bring the four corners together and tie with twine. At eight minutes before the dinner or supper hour. 12 INSTITUTION RECIPES place the tea bag in the urn, which has been thor- oughly heated; pour the water over tea, steep six minutes ; remove the tea bag. Keep hot over alco- hol flame. The cheese-cloth should be emptied and washed m very hot water. Tea in Small Pot (10 Cups) 2 heaping teaspoons tea 2 quarts boiling water Put tea in scalded pot and pour boiling water over it; steep five minutes; strain and serve hot. Iced Tea (150 Glasses) 3 cups tea 9 quarts boiling water 12 quarts sterilized, cold water Follow recipe for making Tea in Urn. Cool, add the cold water; serve from pitchers one-half full of cracked ice. Cocoa (150 Cups) 5 cups cocoa 10 quarts boiling water 2 quarts cold water 18 quarts hot milk 8 cups sugar 1 teaspoon salt Mix cocoa and cold water until smooth ; dissolve with the boiling water; boil thirty minutes in uncovered saucepan, stirring occasionally. Add BEVERAGES 13 sugar and stir until dissolved; then add to hot milk in double boiler; beat with Dover egg beater until froth forms on surface. The presence of froth prevents scum. Protein Total Calories in recipe 2,645 21,380 Calories in one cup 18 142 Reception Chocolate (150 Cups) 3 pounds chocolate 4% pounds sugar 6 quarts boiling water 24 quarts hot milk Melt chocolate in upper part of double boiler, add the hot water, stir over the fire until smooth, place in double boiler and cook an hour or more. Add the hot milk and sugar. Beat until foamy and keep hot. Serve with Whipped Cream, using : 2 quarts thick cream 2 tablespoons powdered sugar 1 pint rich milk V2 tablespoon vanilla Chill the cream, place in cream chum, add sugar and vanilla ; beat until quite stiff. Protein Total Calories in recipe 3,795 38,822 Calories in one cup 25 259 Lemonade (32 Quarts) 100 lemons or 6 pounds sugar 3% quarts juice 27 quarts water Ice 14 INSTITUTION RECIPES Squeeze lemons, add sugar, water and a large piece of ice. Stir until sugar is dissolved and let stand one-half hour before serving. Lemonade is improved by making a syrup of the sugar and water. Protein Total Calories in recipe 12,219 Calories in one quart 381 Fruit Punch I (7 Quarts) 3 dozen lemons 5 pounds sugar 1 dozen oranges 5 quarts water 1 cup pineapple % box strawberries Pare the yellow portion from the rind of four lemons, add to the sugar and water and boil for five minutes; strain and cool. Remove seeds and coarse pulp from orange and lemon juice. Cut pineapple into small pieces. Strawberries may be added whole or cut in half. Mix all ingredients and pour over ice in punch bowl. Add more water if necessary. Candied cherries may be used if strawberries are not in season. Protein Total Calories in recipe 12 10,089 Calories in one quart 2 1,441 Fruit Punch 11 (7 Quarts) 1 quart water 1 pint hot tea 1 pint grated pineapple 6 oranges 1 quart water 6 lemons 2 pounds sugar 1 pint grape juice 5 quarts water BEVERAGES 15 Mix one quart water and one pint of pineapple and boil fifteen minutes. Strain and add the syrup made by boiling^ together two pounds of sugar and one quart of water ten minutes; add hot tea, orange and lemon juice, grape juice, the five quarts of cold water and a large piece of ice. Fresh or candied cherries or strawberries may be used as a garnish. Serve in small sherbet glasses. Protein Total Calories in recipe 4 4,426 Calories in one quart Vz 632 Iced Cocoa (50 Glasses) 3 pounds sugar % pound cocoa 1% quarts water 2 cups warm water 1 teaspoon salt 6 quarts milk Dissolve sugar in the water and boil five min- utes. Mix cocoa with the warm water, and add to the boiling water and sugar. Boil slowly ten min- utes, then add salt. When cool, put in bottles or jars. Use two tablespoons of this syrup in each glass, with crushed ice, and fill glass with cold milk. Shake well and serve at once. Protein Total Calories in recipe 914 10,338 Calories in one glass 18 207 Grape Juice I Wash and remove ripe Concord grapes from the stems ; place in an agate kettle ; mash, and heat to the boiling point over a moderate fire, stirring 16 INSTITUTION RECIPES frequently with a wooden spoon. Drain through jelly bag or wooden fruit press. If fruit press is used, place a square of cheesecloth in the press before pouring in the fruit. Each quart of loose grapes should yield about one pint of juice. Add one-fourth cup of sugar to each quart of juices; bring it to the boiling point, and pour at once into sterilized bottles (using a glass or agate funnel), and seal with sterile corks. When co;ld, trim off cork level with the top of the bottle, and dip inverted bottles into melted paraffin. Grape Juice II Wash and remove ripe Concord grapes from the stems, mash thoroughly and pour into a fruit press, extracting all the juice. Measure, add one- fourth cup of sugar to each quart of juice; heat to the boiling point, and bottle as for Grape Juice I. Calories in one pint pure juice 450 Raspberry Vinegar To two pounds fresh raspberries add one quart of pure cider vinegar and let stand twenty-four hours. Add two more pounds of berries and let stand another twenty-four hours. Rub through a sieve then strain through jelly bag. Add to every pint of juice one and one-half pounds of light brown sugar, place on the stove and heat slowly. Remove scum. When boiling hot, bottle and put away. Serve diluted with iced water. ADDITIONAL RECIPES 17 18 INSTITUTION RECIPES VI CEREALS Cereals include wheat, oats, rye, barley, maize (Indian corn) and rice. Wheat is probably the most important ; next to wheat comes rice. Maca- roni, spaghetti and vermicelli are made from wheat flour. The following table shows the com- parative composition of the different cereals: Carbo- Water Protein Fat hydrates Ash Barley 10.8 9.3 1.0 77.6 1.3 Bread, Wheat 35.3 9.2 1.3 53.1 1.1 Commeal 12.5 9.2 1.9 75.4 1.0 Cornstarch 90.0 Crackers, Boston 7.5 11.0 8.5 71.1 1.9 Flour, Wheat 12.0 11.4 1.0 75.1 .5 Hominy 11.8 8.2 .6 79.0 .3 Hominy, Cooked 79.3 2.2 .2 17.8 .5 Macaroni 10.3 13.4 .9 74.1 1.3 Macaroni, Cooked 78.4 3.0 1.5 15.8 1.3 Oatmeal 7.3 16.1 7.2 67.5 1.9 Oatmeal, Cooked 84.5 2.8 .5 11.5 .7 Rice 12.3 8.0 .3 79.0 .4 Rice, Cooked 72.5 2.8 .1 24.4 .2 Tapioca 11.4 .4 .1 88.0 .1 Wheat, Shredded .... 8.1 10.5 1.4 77.9 2.1 U. S. Department of Agriculture. The ready-to-eat breakfast foods, as shredded wheat, puffed rice, corn flakes, etc., are more ex- 19 20 INSTITUTION RECIPES pensive than the uncooked cereals, but they are more easily and quickly served. Cereals should be kept in a cool, dry place; warmth will favor the development of insect life ; and moisture, when absorbed, makes them musty. General Rules All cereals should be thoroughly cooked. A long slow cooking improves both flavor and diges- tibility. This result may be obtained by cooking in either a double boiler or fireless cooker. When using a double boiler fill the lower part one-third full of boiling water; it must be kept boiling while the cereal is cooking. If more water is needed before the cooking is completed, boiling water must be used. Mush may be poured into bread pans which have been wet with cold water. When cold, cut in one-third-inch slices, dip in flour or fine bread crumbs, and saute. Any cold mush may be thinned with cream, milk or water, strained, and served as a gruel. Cooking of Cereals Pour the required amount of water into the upper part of the double boiler, add salt, and when it boils, sprinkle in the dry cereal, stirring directly over the fire until it thickens. Then place over boiling water and cook until thoroughly done. As Hominy Grits and Oatmeal require cooking CEREALS 21 for several hours, after cereal thickens, place dou- ble boiler on back of coal range or on steam table over night. Pettijohn and Cream of Wheat are ready to serve in forty-five minutes. Cornmeal Mush (150 Portions) 7% pounds yellow cornmeal 1 cup salt 4 gallons boiling water 1 cup sugar Have water boiling; add salt and sugar; add cornmeal slowly, stirring all the time. Cook three hours. Put in pans and when cold slice and fry. Protein Total Calories in recipe 1,252 13,004 Calories in one portion 8 87 Hominy Grits (150 Portions) GVz pounds hominy grits % cup salt 21 quarts boiling water Protein Total Calories in recipe 979 10,452 Calories in one portion 7 70 Oatmeal (150 Portions) 7Vz pounds oatmeal % cup salt 26 quarts boiling water When oatmeal is cooked in a fireless cooker, use one-fourth less water than is called for in the recipe. 22 INSTITUTION RECIPES Protein Total Calories in recipe 2,191 13,575 Calories in one portion 15 91 Wheatena (150 Portions) 5^ pounds Wheatena %, cup salt 20 quarts boiling water Protein Total Calories in recipe 1,107 9,026 Calories in one portion 7 60 Cream of Wheat (150 Portions) 6 pounds Cream of Wheat % cup salt 24 quarts boiling water Protein Total Calories in recipe 1,459 11,300 Calories in one portion 10 75 Pettijohn's Breakfast Food (150 Portions) 7 pounds Pettijohn % cup salt 15 quarts boiling water Protein Total Calories in recipe 1,410 11,795 Calories in one portion 9 79 Com Flakes (150 Portions) 7% eight-ounce boxes Corn Flakes Protein Total Calories in recipe 435 6,120 Calories in one portion 3 41 CEREALS Puffed Rice (150 Portions) 10 five-ounce boxes Puffed Rice Protein Calories in recipe 600 Calories in one portion 3 Puffed Wheat (150 Portions) 12 four-ounce boxes Puffed Wheat Protein Calories in recipe 720 Calories in one portion 6 Shredded Wheat Protein Calories in one biscuit 14 23 fTotal 6,000 33 Total 4,800 32 Total 104 24 - INSTITUTION RECIPES VII CEREALS USED AS VEGETABLES Boiled Hominy (150 Portions) 8 pounds hominy 2 cups salt Cold water 1 pound butter Wash and soak hominy several hours in cold water. Place in double boiler or fireless cooker; add the salt and enough water to allow the hominy to swell four or five times its bulk. Cook until soft; stir occasionally; drain; melt and add but- ter, and serve as a vegetable. Protein Total Calories in recipe 1,22'3 16,352 Calories in one portion 8 109 Hominy Pudding (150 Portions) 15 quarts cooked hominy or 6 quarts milk 6 pounds uncooked 1 cup salt 3 dozen eggs 3 teaspoons pepper % pound flour % pound butter, melted Soak and cook hominy as for Boiled Hominy. Put through the food chopper, add the beaten eggs, flour, milk, seasoning and melted butter. Pour into greased baking dishes and bake in a 25 26 INSTITUTION RECIPES moderate oven three-fourths to one hour, accord- ing to the size of the dish. Protein Total Calories in recipe 2,663 19,653 Calories in one portion 18 131 Hominy SoufSe (150 Poriaons) 6 pounds hominy % pound butterine, melted 1 cup sugar 1% dozen eggs 3 cups flour 3 quarts milk 1 cup salt Soak and cook hominy as for Boiled Hominy. Put through the food chopper, add sugar, flour, melted butterine, the beaten yolks of eggs, milk and salt; mix thoroughly and fold in the well- beaten whites of eggs. Bake in well-greased pans in a moderate oven until the center is set. Protein Total Calories in recipe 1,869 17,408 Calories in one portion 12 117 Boiled Rice (150 Portions) 10 pounds rice 2 cups salt 30 quarts boiling water Rice must be carefully picked over and washed thoroughly. Add it gradually to boiling, salted water, so that the water will not stop boiling. Cook until grains are soft; turn into colander to drain, rinse with a little cold water, and serve as a vege- table. CEREALS USED AS VEGETABLES 27 Protein Total Calories in recipe 1,453 16,910 Calories in one portion 10 106 Steamed Rice (150 Portions) 8 pounds rice 16 quarts water % cup salt Cook rice in boiling water over the fire for five minutes. Place lid on vessel and remove to steam vegetable cooker, or place in fireless cooker for about one-half hour, or until rice is tender. Serve as a vegetable. Protein Total Calories in recipe 1,163 12,728 Calories in one portion 8 85 Creamed Rice (150 Portions) 7 pounds rioe 4% quarts milk 1 cup salt % cup sugar 20 quarts boiling water 1% dozen eggs Cook as for Boiled Rice. Heat the milk in double boiler and pour over the beaten eggs and sugar. Add this to the drained rice; cook in double boiler until it thickens, stirring lightly. Protein Total Calories in recipe 1,993 15,626 Calories in one portion 13 104 Scalloped Rice (150 Portions) Prepared as for Creamed Rice. After adding eggs and milk, place in baking dishes, cover with 28 INSTITUTION RECIPES five quarts Buttered Crumbs and bake until a golden brown. Protein Total Calories in recipe 2,478 20,771 Calories in one portion 17 138 Rice SoufiSe (150 Portions) 6 pounds rice % pound butterine, melted 1 cup sugar 18 eggs 3 cups flour 3 quarts milk , Salt Boil rice in salted water, or steam until tender. Put in mixing bowl and add sugar, flour, melted butterine, the beaten yolks of eggs, milk and salt to taste; mix thoroughly then add well beaten whites of eggs. Bake in a moderate oven until the center is set. Protein Total Calories in recipe 1,809 17,229 Calories in one portion 12 115 Turkish Pilaf (150 Portions) 6 pounds rice 1 quart chopped green 9 quarts cooked and peppers strained tomato % cup salt 5 quarts seasoned stock Ys cup sugar 2 cups chopped onion 1 pound butter Mix all together in double boiler and cook until rice is soft. Do not stir. Serve as a vegetable. Protein Total Calories in recipe 1,238 15,158 Calories in one portion 8 101 CEREALS USED AS VEGETABLES 29 Rice Croquettes I (150 Portions) 6 pounds uncooked rice % pound butter ^ cup salt 1% dozen eggs 3 cups milk % teaspoon cayenne 1 cup chopped parsley Cook rice as for Creamed Rice. Heat milk and butter together, add to the beaten eggs and pour into the drained rice; add cayenne and parsley. Form in shape with the hands, and roll in fine bread crumbs. Fry in hot fat, drain on paper, and serve hot. Protein Total Calories in recipe 1,340 13,640 Calories in one portion 9 91 Rice Croquettes II (150 Portions) 6 pounds rice 2 tablespoons salt 12 quarts boiling water 1 teaspoon pepper 4 quarts milk % pound butter DIPPING 14 eggs 2 pounds dried bread crumbs 2% pounds soft bread crumbs Cook rice in boiling water fifteen minutes ; add milk, butter and seasoning. Cook in double boiler one hour. Cool, mould into croquettes, dip in egg and bread crumbs and fry in deep fat. Protein Total Calories in recipe 2,497 20,126 Calories in one portion 17 134 30 INSTITUTION RECIPES Rice and Tomato Sauce (150 Portions) 7 pounds rice 25 quarts water % cup salt 15 quarts Tomato Sauce Wash rice, add to rapidly boiling, salted water and cook until tender. Drain and dry. Serve with tomato sauce. Protein Total Calories in recipe 1,801 26,693 Calories in one portion 12 178 Rice and Cheese (150 Portions) 7% pounds rice 4% quarts milk % pound butterine 3% quarts water 1 pound flour 4 pounds cheese Cook rice in boiling, salted water until soft. Make sauce of butterine, flour, milk and water. Add cheese and stir until dissolved. Pour over rice and serve, or cover with Buttered Crumbs and brown before serving. Protein Total Calories in recipe 3,930 26,042 Calories in one portion 26 173 Macaroni and Cheese I (150 Portions) 9 pounds macaroni 8 quarts White Sauce I 1 cup salt 5 pounds grated cheese Hot water Break the macaroni into one-inch pieces, or use elbow macaroni. Cook in boiling, salted water CEREALS USED AS VEGETABLES 31 until soft, drain and pour cold water over it to prevent pieces from adhering. Dissolve the cheese in white sauce and mix with the macaroni. Serve in vegetable dishes. Prot&ln Total Calories in recipe 6,643 33,088 Calories in one portion 38 221 Macaroni and Cheese II (150 Portions) 6 pounds macaroni 5 quarts water IVz pounds butterine 3% pounds cheese 1% pounds flour % cup salt 7 quarts milk % teaspoon pepper 6 quarts Buttered Crumbs Break macaroni in one-inch pieces, or use elbow macaroni. Cook in boiling, salted water until soft ; pour cold water over it to prevent pieces from adhering. Make White Sauce of butterine, flour, milk, water and seasoning. Add cheese and stir until dissolved. Add sauce to macaroni, place in baking dishes, cover with buttered crumbs and brown in oven. Protein Total Calories in recipe 5,110 35,275 Calories in one portion 34 235 Macaroni and Tomato Sauce (150 Portions) 6% pounds macaroni 2 pounds cheese 12% quarts Tomato Sauce 32 INSTITUTION RECIPES Cook macaroni as for Macaroni and Cheese. Dissolve cheese in tomato sauce and add to maca- roni. Protein Total Calories in recipe 3,278 27,507 Calories in one portion 22 183 Italian Spaghetti (150 Portions) 4 pounds spaghetti 1 onion 2 No. 10 cans tomatoes % cup butterine 5 quarts water 1% pounds flour 3 peppers 2 pounds cheese, grated Cook the spaghetti the same as macaroni. Heat tomatoes and water and thicken with the flour mixed to a smooth paste with cold water. Cook chopped peppers and onion in butterine five min- utes and add to sauce. Mix sauce with spaghetti. The cheese may be added to the sauce, or the spaghetti may be placed in baking dishes, sprinkled with grated cheese and baked in oven until cheese is melted and slightly browned. Protein Total Calories in recipe 2,482 14,486 Calories in one portion 17 97 Peanut Loaf (50 Portions) 6 pounds shelled peanuts % teaspoon pepper 18 pounds pared potatoes 6 eggs % cup salt 1 quart Buttered Crumbs CEREALS USED AS VEGETABLES 33 Cook and mash potatoes. Put peanuts through food chopper and mix with potatoes. Add eggs, slightly beaten, and seasoning. Shape into loaves and roll in buttered crumbs. Place loaves in bread pans and bake in moderate oven until crumbs are brown. Serve with or without Creole Sauce. Protein Total Calories in recipe 3,647 23,127 Calories in one portion 75 462 34 INSTITUTION RECIPES VIII BREAD General Rules Use flour containing a large percentage of gluten, or a flour called entire or whole wheat. Graham flour contains the bran coat of the wheat grain, and makes a dark loaf. Flour should be kept in a dry place. It should be warmed just before using. When milk is used, scald it to prevent souring. Milk and water are used lukewarm. Yeast must be fresh. Dissolve compressed yeast in lukewarm water. When bread is started at night, use one-half the quantity of yeast called for in the following recipes. Loaves of bread should be baked about one hour in a hot oven. Reduce the heat of the oven after bread has browned. When baked, the loaves should be placed on a wire rack to cool, covered with a single cloth. Biscuit and rolls require a hotter oven than bread. Bread should be kept, without a cloth, in a tightly covered tin box. The box should be scalded daily. 35 36 INSTITUTION RECIPES Flour Substitutes In substituting other cereal flours for wheat, it is possible to use any on the market with good results, where baking powder is used as the leavening agent. With yeast anything over 50 % substitution is difficult to make into light and easily digested bread, unless egg, baking powder or gelatin is used with the yeast. In preparing the pans oil very thoroughly, and heat them; and when the muffins or cakes are taken from the oven, allow to stand three to five minutes on the cooling rack before removing from pan, otherwise the cakes are likely to stick and break. The following table gives necessary variations : Extra Baking % Powder Flour Substitution Per Pint Additional Liquid Barley 100% 1 teaspoon none Buckwheat* 50% % teaspoon none Cornflour 100% 1 teaspoon about double Oat flour* 50% 1 teaspoon about % more Rice flour* 50% % teaspoon none Rye 100% none none *May be used with 50 per cent barley, com or rye flour instead of wheat. Corn-meal, mashed potato, or boiled rice may be substituted 50% with any of the above flours. Corn-meal requires more, rice and potato less liquid. Where potato flour is substituted for wheat, not more than one-half the bulk called for can safely BREAD 37 be used, as its thickening property is about double that of wheat. Potato flour gives excellent results in sponge cakes, and may be used, with care, in butter cakes, but should not be used more than 25% substitution in baking powder or yeast breads, as the breads made with higher per cent are soggy and indigestible. White Bread Made in Bread Machine SPONGE 2 pounds flour 2% quarts boiling water 2 tablespoons salt 4 cakes compressed yeast 2 tablespoons sugar dissolved in 1 cup warm water Mix the flour, salt and sugar; add the boiling water gradually and beat until smooth; when cooled to lukewarm, add the dissolved yeast; cover and stand in a warm place until light. BREAD MIXTURE 3 quarts hot milk % pound lard % cup salt The light Sponge 24 pounds flour Put one-quarter of the scalded milk, salt and lard into the bread machine ; when lukewarm, add one-quarter of the sponge. Close machine, put one-quarter flour in the sifter, turn handle con- tinually until all is sifted through, and one minute longer to insure thorough mixing. Remove sifter, air chamber and shafts ; draw the dough together and turn into a mixing basin, cover with damp 38 INSTITUTION RECIPES cloth and stand in warm place until light. Repeat until all is mixed. Knead mixture lightly with the hands, allow it to rise again; when double its bulk, knead, form into loaves, and put into greased bak- ing pans ; when it has doubled its bulk, bake in a moderately hot oven. This quantity will make twenty small French loaves, or seven large sandwich loaves. Protein Total Calories in recipe 5,642 45,830 Soft Gr'aham Bread SPONGE 2 cups flour 1 cup boiling water 1 teaspoon salt 1 cake compressed yeast 1 teaspoon sugar dissolved in % cup warm water Mix as sponge for White Bread. BREAD MIXTURE 2% quarts hot water 3 tablespoons salt % cup molasses 1% pounds white flour 6 ounces lard 6 pounds graham flour Place the water, molasses, lard and salt in basin of the machine ; when lukewarm, add the sponge ; close the machine and put all the flour in the sifter. Turn steadily until flour is sifted through ; empty coarse bran left in sifter into dough and stir one minute. Remove shafts and pour the dough into a large mixing basin ; cover and stand in a Warm place to rise. When thoroughly light. BREAD 39 beat the dough and place in greased baking pans ; allow to rise until very light and bake from three- quarters to one hour, according to size of loaf. Six large loaves. Protein Total Calories in recipe 1,670 15,000 Tea Biscuit (200 Biscuits) 8 pounds flour 2 ounces salt 2 quarts milk 5 ounces sugar 7 ounces lard and butter 2 compressed yeast cakes Dissolve yeast cakes in one cup lukewarm water. Have milk at a temperature of 98° F.; add sugar, salt, shortening and yeast, and enough flour to beat well, then add remaining flour and knead for twenty minutes on board. Set to rise in temperature of about 75° F. It should be light in about two and one-half hours. Allow one ounce of dough to each biscuit, mould into shape with the hand and place in pans one inch apart. Set to rise until very light, then bake in a quick oven. Protein Total Calories in recipe 1,878 16,461 Calories in one biscuit 9 82 Dorcas Rolls (500 Rolls) SPONGE 1 pint warm water 1 pound flour 2 teaspoons salt 3 compressed yeast cakes in 2 teaspoons sugar % cup water 40 INSTITUTION RECIPES Dissolve salt and sugar in the warm water ; add dissolved yeast, and stir in the flour; cover and stand in a warm place until light and spongy. ROLL MIXTURE 4^ pounds potatoes 1 cup sugar 3 quarts hot milk Vz cup salt 1% quarts hot water The Sponge IVz pounds lard 20 pounds flour Boil and mash potatoes, add gradually the hot milk, water, sugar, salt and lard. When the mix- ture is lukewarm, add sponge, then divide into three parts; place one-third in bread machine and one-third flour in sifter, turn crank until flour is sifted through and about one minute longer to insure thorough mixing. Turn into large mixing basin. Repeat process until all is mixed. When dough is light, beat with a spoon and rise again. Make into rolls the size of a small egg, allow to rise until very light and bake in hot oven. Protein Total Calories in recipe 4,805 44,354 Calories in one roll 10 89 Raised Graham Muffins (500 Muffins) SPONGE 3 cups flour 1 quart boiling water 6 teaspoons salt 1% compressed yeast cakes in 6 teaspoons sugar % cup warm water BREAD 41 Mix the flour, salt and sugar, add boiling water gradually, and beat until smooth; when cooled to lukewarm, add the dissolved yeast; cover and stand in a warm place until light. MUFFIN MIXTURE 9 quarts hot water % cup salt 2 cups molasses The light Sponge 3 pounds lard 4% pounds white flour 16 pounds graham flour Mix one-third molasses, salt, lard and water in basin of the machine; when lukewarm, add one- third the sponge and put one-third the flour in the sifter. Turn steadily until flour is sifted through ; empty coarse bran left in sifter into dough and stir one minute; remove sifter, air chamber, and shafts; pour the mixture into a mixing basin to rise. Repeat process until all is mixed. When dough becomes light, beat with a spoon and rise again. Fill muffin pans, rise and bake fifteen or twenty minutes in hot oven. Protein Total Calories in recipe 4,987 48,719 Calories in one muffin 10 97 Raised Muffins (500 Muffins) SPONGE 3 cups flour 3 cups boiling water 6 teaspoons salt 1% compressed yeast cakes in 6 teaspoons sugar % cup warm water 42 INSTITUTION RECIPES Mix flour, salt, sugar, add boiling water gradually, and beat until smooth; when cooled to lukewarm, add the dissolved yeast; cover and stand in a warm place until light. MUFFIN MIXTURE 4% quarts scalded milk 3 quarts cold water 4% tablespoons salt 1% dozen eggs beaten 1% pounds butter together 3 cups sugar The Sponge 19% pounds flour Measure one-third salt, butter and sugar; dis-: solve these in one-third the hot milk; add one- third water to cool the mixture to lukewarm, then one-third the beaten eggs and one-third the light sponge ; then sift in one-third the flour. Turn the crank steadily three minutes, then pour the mix- ture into a basin to rise. Repeat the process until all is mixed. When dough becomes light, beat and rise again. Fill muffin pans, rise, and bake fifteen or twenty minutes in hot oven. Protein Total Calories in recipe 5,118 44,676 Calories in one muiSn 10 89 Cinnamon Bun (200 Buns) SPONGE 1% quarts milk % cup salt 1% quarts water 6 pounds flour % pound butter 3 compressed yeast cakes in 1 cup water BREAD 43 Dissolve salt and butter in the warm liquid ; add the dissolved yeast and stir in the flour. Cover and stand in a warm place until light and spongy. BUN MIXTURE The light Sponge 1% pounds butter 1 dozen eggs, yolks 4% pounds brown sugar 3 pounds sugar 3 ounces cinnamon 8 pounds flour 4% pounds currants Beat the eggs, add sugar, pour into the sponge. Put one-half the mixture into the basin of bread machine, stir one-half the flour into it from the sifter, mix thoroughly; pour dough into a large mixing basin. Repeat process with the remainder of the mixture. When double in bulk, roll one- fourth of an inch thick and spread with the but- ter, brown sugar and cinnamon mixed, and scatter over it the currants; roll as for jelly roll, cut in one and one-half inch pieces, stand these on end close together in baking pans. The pans should be well greased and sprinkled with brown sugar before putting in the buns. Rise until double in bulk. Mix one cup of molasses and one cup of water, moisten the top of the buns with this, and bake in a moderate oven from forty-five minutes to one hour. Protein Total Calories in recipe 3,500 52,378 Calories in one bun 18 262 44 INSTITUTION RECIPES Steamed Brown Bread (30 Loaves) 5% pounds rye meal % cup soda 6 pounds com meal % cup salt 5% pounds graham flour 1% quarts molasses 8 quarts buttermilk Mix dry ingredients, add molasses and milk, stir until well mixed and free from lumps. Turn mix- ture into thirty greased brown bread moulds, mak- ing each three-fourths full. Steam nine hours. Serve hot, with or without Baked Beans. Protein Total Calories in recipe 5,130 32,482 Calories in one loaf 171 1,083 USES FOR STALE BREAD Dried Bread Crumbs Dry stale bread, broken crusts, or toast in the warming oven. When thoroughly dry, pass through the food chopper or use the "Clad" grater; then sift to remove the coarse pieces. Keep in jars in a dry place. Stale crackers may be dried and used in the same way. Use for croquettes, fried oysters, veal cutlet, etc. Do not use these crumbs with scalloped dishes, as they are too dry and fine. The coarse pieces which remain in the sifter may be served with cream soups, using a spoonful in each plate. BREAD 45 Croutons (150 Portions) Cut seven square loaves of stale bread into slices, then into cubes, and brown in moderate oven. Protein Total Calories in recipe 1,181 8,218 Calories in one portion 8 55 Bread Sticks (150 Portions) Remove crust from seven square loaves of bread, cut into one-half inch slices, then in strips one-half inch wide. Brown in oven or under broiler flame, turning frequently. Serve with soup. Protein Total Calories in recipe 1,181 8,218 Calories in one portion 8 55 Toast Points (150 Portions) Use one and one-half triple sandwich loaves of bread. Cut slices in triangular shapes and toast a light brown. Use as a garnish with Veal Fricas- see, Beef Stew, etc. Protein Total Calories in recipe 759 5,283 Calories in one portion 5 35 46 INSTITUTION RECIPES Cream Toast (150 Portions) 12 quarts White Sauce I 150 slices toast Dip toast in the white sauce, allow to remain about one minute ; serve in vegetable dishes with the sauce. Protein Total Calories in recipe 2,492 21,376 Calories in one portion 17 142 Cheese Toast (50 Portions) 50 slices toast 1^ tablespoons salt % pound butterine % teaspoon pepper 6 ounces flour Vs teaspoon cayenne 3% quarts milk 1% pounds grated cheese Make a White Sauce of butterine, flour, milk and seasoning. Add three-fourths of the grated cheese to the sauce and stir until dissolved. In serving pour the sauce over toast and sprinkle with remaining grated cheese. Protein Total Calories in recipe 1,524 10,246 Calories in one portion 30 205 French Toast (150 Portions) 7 dozen eggs 2 cups sugar 4 tablespoons salt 6 quarts milk 150 slices bread BREAD 47 Beat the eggs slightly, add salt, sugar and milk, dip the bread in the mixture. Place bread on a hot, buttered griddle ; brown on both sides. Serve hot with cinnamon and sugar, or sauce. Protein Total Calories in recipe 4,504 22,406 Calories in one portion 30 149 Ci'eamed Crackers (150 Portions) 7 pounds soda crackers 9 quarts White Sauce I Heat the crackers in the oven. Serve as Cream Toast. Protein Total Calories in recipe 2,218 23,925 Calories in one portion 15 159 Welsh Rarebit (150 Portions) 2 pounds butter 1 tablespoon mustard 1% quarts flour 5 quarts milk Ys cup salt 3 quarts water Vi teaspoon cayenne 6 pounds grated cheese 150 slices toast Make a White Sauce of butter, flour, seasoning and liquids. Pour into double boiler and add the grated cheese. Serve on toast. It is better to make one-half this quantity at one time, as it will thicken more satisfactorily. Ploteln Total Calories in recipe 5,593 35,060 Calories in one portion 37 234 48 INSTITUTION RECIPES ADDITIONAL RECIPES 49 50 INSTITUTION RECIPES IX BAKING POWDER MIXTURES General Rules Pastry flour should be used, if possible. Flour must be sifted before it is measured; then mix and sift dry ingredients. Six teaspoons of baking powder will raise one quart of flour. The eggs are beaten whole and the milk is added tc them, then added to the dry ingredients. When fat is used, it may be worked into the flour with the tips of the fingers, or cut in with a knife. The pans or muffin rings should be greased be- fore the mixture is prepared. Iron gem pans must be heated. The oven must be ready for baking before mix- tures are prepared; they must be put into the oven as soon as prepared, and baked from twelve to thirty minutes. Bake on the floor of the oven ; they may be raised to the shelf to brown. Baking Powder Biscuit (300 Biscuits) 20 quarts sifted flour 2 cups baking powder 1 cup salt iVz pounds lard 5 quarts milk and water in equal parts 61 52 INSTITUTION RECIPES Sift dry ingredients together; mix the lard into the flour with the hands. Add liquid gradually, mixing with a knife, stirring as little as possible. If mixture is too dry add more liquid. Remove each portion from the bowl as soon as mixed. Toss on the floured board until well shaped; roll lightly to one-half inch thickness. Cut with a biscuit cut- ter, place on greased pans. Bake in a hot oven fifteen or twenty minutes. Protein Total Calories in recipe 4,363 43,835 Calories in one biscuit 15 146 Baked Dumplings (150 Portions) 12 pounds sifted flour 5 pounds lard % cup baking powder 2 quarts milk 6 tablespoons salt 2 pints cold water Mix as for Baking Powder Biscuit; roll one- quarter inch thick and cut into three hundred dia- mond shaped pieces. Bake on greased pans in a hot oven. Serve with Beef Stew or Veal Fricassee. Protein Total Calories in recipe 2,678 40,902 Calories in one dumpling ... 9 136 Cream MuflSns (150 Muffins) 8 pounds flour 9 ounces butterine 6 ounces baking powder 9 eggs 2% ounces salt 5% quarts milk BAKING POWDER MIXTURES 53 Mix and sift dry ingredients and work in but- terine with the hands. Add milk to beaten eggs and stir into the dry ingredients; beat until smooth. Bake in greased muffin tins twenty-five to thirty minutes. Protein Total Calories in recipe 2,473 19,023 Calories in one muffin 16 127 Rice Muffins (150 Muffins) % pound uncooked rice or 3M, ounces salt 2^ pounds cooked rice 9 ounces butterine 8^ pounds flour 6 eggs 7% ounces baking powder A% quarts milk Mix dry ingredients and add the cooked rice, working it in with the hands. Mix and bake as Cream Muffins. Protein Total Calories in recipe 2,521 20,345 Calories in one muffin 17 136 Corn Muffins (150 Muffins) 6 quarts wheat flour 6 ounces sugar 3 quarts corn flour 12 eggs 9 ounces baking powdelr 4% quarts milk 3 ounces salt 12 ounces butterine Mix as Cream Muffins and bake in greased muffin tins about twenty-five minutes. Protein Total Calories in recipe 2,550 21,832 Calories in one muffin 17 146 54 INSTITUTION RECIPES Whole Wheat Muffins (150 Muffins) 5 pounds whole wheat flour 4 ounces salt 4 pounds white flour 6 eggs 10 ounces sugar 6 quarts milk 8 ounces baking powder 7 ounces butterine Mix and bake as Cream Muffins. Protein Total Calories in recipe 2,929 21,669 Calories in one muffin 19 144 Graham Gems (150 Gems) 9 pounds graham flour Yolks of 12 eggs 2 cups sugar 4Vz quarts milk 7% ounces baking powder % pound butterine 3 ounces salt Whites of 12 eggs Mix as Cream Muffins, adding whites of eggs just before baking. Protein Total Calories in recipe 3,002 22,130 Calories in one gem 20 148 Fruit Rolls (150 Rolls) 9 quarts flour 2 cups sugar % cup baking powder 2 cups butterine 3 tablespoons salt 2% quarts milk Mix as Baking Powder Biscuit. Roll as for Cin- namon Bun and spread with : BAKING POWDER MIXTURES 55 % pound butter, creamed 3 tablespoons cinnamon 3 pounds brown sugar 6 cups currants or small raisins Roll and cut as Cinnamon Bun, and place close together in baking pan, or in muffin tins. Bake in hot oven fifteen to twenty minutes. Sprinkle with powdered sugar. Protein Total Calories in recipe 2,308 34,293 Calories in one roll 15 229 Raisin and Nut Bread (50 Portions) 3 pounds graham flour 1 quart molasses % tablespoon salt 1 quart milk 1% tablespoons soda 1 pound raisins % pound nut meats, chopped Mix dry ingredients thoroughly. Add the mo- lasses and milk and beat well. Add raisins and nut meats last. Bake in a sheet or in bread pans in a moderate oven about forty-five minutes. Protein Total Calories in recipe 1,261 13,049 Calories in one portion 25 261 Whole Wheat Nut Bread (50 Portions) g eggs 1 pound flour 2 cups molasses 1% tablespoons baking soda 1 quart milk % cup sugar 2 pounds whole wheat flour 1 tablespoon salt 1% pounds English walnut meats, chopped 56 INSTITUTION RECIPES Beat eggs, add molasses and milk, then dry in- gredients, sifted. Beat well. Add nut meats. Bake in a sheet or in bread pans in a moderate oven about forty-five minutes. Protein Total Calories in recipe 1,584 12,898 Calories in one portion 32 260 ADDITIONAL RECIPES 57 58 INSTITUTION RECIPES EGGS Eggs should be kept in a cool dry place. To determine their freshness the following tests may be used: 1. Hold the egg in front of a candle in a dark room; if fresh, the center should look clear. 2. Place eggs in pan of cold water; if fresh, they should sink to the bottom ; a stale egg rises in the water. During the summer, eggs may be preserved for future use by packing in sawdust, small end down ; or they may be packed in cases, having a separate compartment for each egg, and kept in cold stor- age. The following practical method of preserving eggs will be found satisfactory: Pack fresh eggs, small end down, in clean earthen or tin vessels, and cover with a solution of water glass or silicate of sodium ; cover carefully and keep in a cool place. For the solution, use one part of water glass to ten parts of boiled water, which has been cooled before mixing. Eggs are better if removed from solution twelve hours before using. The yolk of an egg may be kept from hardening by excluding the air; place yolks in a bowl and cover with paraffin paper or with a saucer. 69 60 INSTITUTION RECIPES Soft Cooked Eggs Place two dozen eggs in wire basket ; put in boil- ing water and stand five or six minutes. Protein Total Calories in one egg 23 63 Hard Cooked Eggs Cover eggs with hot water, heat to boiling point, remove from stove to steam table, and stand one- half hour. Pour hot water off and cover with cold water; this will cause the shell to remove more easily. Eggs which have been partly cooked may be used for this purpose. Protein Total Calories in one egg 23 63 Poached Eggs Have ready a frying pan two-thirds full of boil- ing water. Break each egg into a saucer, remove the pan to a cooler part of the range ; slip the eggs into the water, cook five minutes or until the white is firm, and a film has formed over the yolk. Take eggs from the water with skimmer or large spoon, season and serve on slices of toast. Protein Total Calories in one egg 23 63 EGGS 61 Fried Eggs Heat a frying pan. Put in two tablespoons of ham or bacon fat. Break each egg into a saucer, sHp them into the hot pan, and cook until the white is firm. Turn eggs over once while cooking, or they may be cooked only on one side. Season and serve hot. When cooking several eggs in a large pan, cut them apart before trying to turn or remove them. Protein Total Calories in one egg 23 63 Scrambled Eggs (50 Portions) 7 dozen eggs 1 pound butter 1% quarts milk 4 tablespoons salt Heat milk and butter in double boiler. Beat eggs until light, add salt, hot milk and butter. Re- turn to double boiler and cook until it thickens, scraping the thickened mixture from the sides and bottom as rapidly as it forms. Serve gar- nished with parsley. Protein Total Calories in recipe 2,420 11,017 Calories in one portion 48 220 ■Creamed Eggs (150 Portions) 12 dozen hard cooked eggs 9 quarts White Sauce I 62 INSTITUTION RECIPES Slice the eggs, place on hot platters, and pour the white sauce over them. Garnish with toast points and parsley. Protein Total Calories in recipe 4,443 20,480 Calories in one portion 30 137 Scalloped Eggs (150 Portions) 12 dozen hard cooked eggs 9 quarts White Sauce I 3 quarts Buttered Crumbs Slice the eggs and place in large buttered bak- ing dishes; pour the white sauce over them, and cover with buttered crumbs. Bake until crumbs are brown. Protein Total Calories in recipe 4,790 24,572 Calories in one portion 32 164 Eggs a la Goldenrod (150 Portions) 8 dozen hard cooked eggs 4 quarts water 1% pounds butter % cup salt 1% pounds ilour % teaspoon pepper 8% quarts milk 150 slices toast Make a White Sauce of butter, flour, liquid and seasoning. Separate yolks from whites of eggs. Chop whites and add them to the sauce. Force the yolks through a potato ricer. In serving pour the sauce over toast and sprinkle top with yolk of egg. Protein Total Calories in recipe 5,150 29,590 Calories in one portion 34 197 EGGS 63 Royal Scallop (150 Portions) 8 dozen hard cooked eggs 6 quarts cold ham 8 quarts White Sauce I 4 quarts Buttered Crumbs Put the eggs through food chopper, also cold ham. Sprinkle bottom of several baking dishes with some of the buttered crumbs; cover with a layer of eggs, meat and sauce; repeat; cover top of each dish with the remaining buttered crumbs, and bake until brown in a moderate oven. Chicken, veal or salmon may be used. Protein Total Calories in recipe 5,722 23,832 Calories in one portion 38 159 Bread Omelet (50 Portions) 6 dozen eggs 4 tablespoons salt 3 quarts milk 2 teaspoons pepper 2 quarts bread crumbs 1 pound butter Heat milk in double boiler and add butter and crumbs. Beat eggs, add seasoning and very slowly the milk and crumbs. Return to the double boiler and stir constantly until the mixture thickens like custard. Pour into two buttered steamer pans and place in a moderately hot oven until the omelet is set and delicately brown on top. Protein Total Calories in recipe 2,369 11,516 Calories in one portion 47 230 64 INSTITUTION RECIPES Spanish Omelet (50 Portions) 6 dozen eggs M pound butterine 3 quarts milk % pound flour V4, cup salt 4 green peppers 1 pound butterine 2 small onions 1% No. 10 cans tomatoes 1 can pimento 1 quart water 2 cups canned mushrooms Vi cup salt Cook eggs, milk, butter and salt as for Bread Omelet, using two buttered steamer pans for this quantity. Sauce: Add one-half the water to tomatoes and cook until tomatoes are very soft. Mix flour to a smooth paste with the remaining water, add to the tomatoes and stir until it thickens. Chop onions and peppers and cook in butterine until a light brown; add with the chopped pimento and mushrooms to the sauce. Serve sauce poured over the omelet. Protein Total Calories in recipe 2,734 13,642 Calories in one portion 55 273 Cheese Fondue (50 Portions) 3 quarts scalded milk % pound butter, melted 3 quarts soft bread crumbs 2 tablespoons salt 3 pounds cheese, grated 2% dozen eggs Mix first five ingredients, add yolks of eggs, beaten until lemon colored. Fold in the beaten EGGS 65 whites of eggs, pour into buttered baking dishes and bake thirty minutes in a moderate oven. Protein Total Calories in recipe 2,918 13,389 Calories in one portion 58 268 Egg Cutlets (50 Portions) 4 dozen hard cooked eggs Vs teaspoon cayenne % pound butterine % teaspoon pepper Vz pound flour % teaspoon mace or nutmeg 2 quarts milk 4 tablespoons chopped 2 tablespoons salt parsley 3 quarts White Sauce I DIPPING 6 eggs 1% quarts green crumbs 6 tablespoons water 1 pint dry crumbs Make sauce of butterine, flour, milk and season- ing. When well cooked add the eggs, chopped fine, and the parsley. Spread in buttered pans to cool. When thoroughly chilled, form into cutlets, dip in eggs and crumbs and fry in deep fat. Serve with White Sauce. Protein Total Calories in recipe 2,140 12,232 Calories in one portion 43 246 Stuffed Eggs With Cream Sauce (50 Portions) 50 hard cooked eggs Salt 2% cups minced ham or 54 pound butter tongue 4 quarts White Sauce I 4 tablespoons mustard 25 slices bread % teaspoon cayenne Parsley 66 INSTITUTION RECIPES Remove shells from eggs and cut in halves lengthwise. Take out yolks and rub them to a smooth paste, add ham, seasoning and melted but- ter and mix well. Form into balls and refill the whites. Place in steamer pan and reheat. Just before serving, pour over the eggs four quarts of Vi^hite sauce. Garnish with toast points and pars- ley. Protein Total Calories in recipe 2,170 12,043 Calories in one portion 43 241 Scoitch Eggs (50 Portions) 60 hard cooked eggs 10 eggs 1 quart milk 6 teaspoons mustard 3 pounds boiled ham, 1 quart soft bread crumbs minced Cayenne DIPPING 6 eggs 2 quarts soft bread crumbs 6 tablespoons water % quart dried bread crumbs Heat milk in double boiler and add the bread crumbs; cook to a smooth paste, then add the ham, seasoning and beaten eggs. Stir until the mixture is well blended. Remove shells from hard cooked eggs which have been thoroughly chilled, and cover carefully with the mixture. Dip in dry crumbs, eggs and soft crumbs and fry in deep fat until they are golden brown. Serve with White Sauce I or Tomato Sauce. Protein Total Calories in recipe 3,278 11,652 Calories in one portion 66 233 ADDITIONAL RECIPES 67 68 INSTITUTION RECIPES XI SOUPS Only clear soups should be served with a full dinner; cream soups and purees are so nutritious that, with bread and butter, they furnish a satis- factory luncheon. Soups are divided into two classes: soups with stock; soups without stock. Soups with stock have for their foundation, beef, veal, mutton, poultry, etc. They are classi- fied as follows: Bouillon, made from lean beef, delicately sea- soned and usually cleared. Clam bouillon is never cleared. Brown Soup Stock, made from beef (using at least two-thirds lean meat, the remainder may be bone and fat), highly seasoned with vegetables, spices and sweet herbs. White Soup Stock, made from chicken or veal, with delicate seasonings. Consomme, usually made from two or three kinds of meat, highly seasoned with vegetables, spices and sweet herbs. Always served clear. Lamb Stock, delicately seasoned, is served as mutton broth. Soup stock and clear soups contain very little 69 70 INSTITUTION RECIPES nourishment, their value is chiefly due to the sol- uble constituents, mineral matter and gelatin from the meat. In calculating the food value of the soup recipes, the fuel value of meat stock has not been included. Soups without stock are classed as cream soups. These are made of vegetables or fish, with milk and seasonings. They are always thickened. Purees, made from vegetables and fish forced through a strainer and retained in the soup, are generally thicker than cream soups. The thick portion of a cream soup or puree will separate from the liquid portion, when allowed to stand, unless bound together. To bind the soup, make a sauce, using fat, flour and liquid, as in making White Sauce, and combine with the other ingredients of the soup. Soda may be used in soups made of peas and beans, to soften the casein; soda is used with tomatoes to neutralize the acid. Crisp crackers, Croutons or Soup Sticks may be served with the soup. Remove all fat before serving. If soup is hot, remove as much as possible with a spoon, and that remaining with unsized paper. The following recipes are calculated to serve five portions to each quart. Soup Stock 30 pounds bones and meat 1 cup salt 15 gallons cold water 1 tablespoon peppercorns SOUPS 71 Clean the bones, put into large steam cooker, with the cold water and seasoning. Heat slowly and simmer six or eight hours. Drain off the stock, add one pail of cold water to the bones, stir and allow to cook one-half hour, drain again, and add this liquid to the stock. Pour into "stock pot" without removing fat and stand in refriger- ator until needed. Will keep a week or more if the covering of fat remains unbroken. Remove all fat before using. Care of Copper Cooker After Stock Is Removed Wash upper edge of cooker, remove bones and pieces of meat; half fill with water, add one-half cup of washing soda, and boil ten minutes. Wash thoroughly with oleine soap and the soda water, using a brush. Use sand soap only when abso- lutely necessary, as it removes the tin from the surface. Clean the outside with weak oxalic water and whiting, rubbed on with a cloth and polished with a dry flannel. Care of Aluminum Cooker After Stock Is Removed Remove bones and pieces of meat. Fill with water and let soak an hour or more. Draw the water off, wash with hot soap suds (do not use washing soda) . A pot brush is needed to remove the rim of dirt. Rinse and dry with a soft cloth. Wash the outside with fresh soap suds and pol- ish with soft cloth. 72 INSTITUTION RECIPES For spots that are difficult to remove use min- eral wool, soap and water, and polish until surface is clean. Rinse and dry with soft cloth. Brown Stock Bones and brown pieces of meat left from roast beef J lamb or veal. Cover with cold water. Cook slowly six hours, strain, remove all fat, and use as foundation for Vegetable, Barley, Noodle or other soups. Vegetable Soup Flavoring 1 bushel tomatoes 10 green peppers 1 peck okra 2 dozen ears com 5 or 6 onions 1 cup salt Skin tomatoes and cut in pieces. Chop onions fine; take out seeds from peppers and put them through the food chopper. Mix all ingredients together, add salt and bring to boiling point. Add com, cut from the ears, and okra cut in small slices. Cook slowly until about as thick as jam. This recipe makes about ten quarts. Seal in jars. To each quart of any thin soup add two or three tablespoons of this flavoring. Protein Total Calories in recipe 1,432 9,370 Calories in one quart 143 937 Bouillon (150 Portions) Make Brown Stock, using pieces of raw meat, bones and cooked meat. Two hours before serv- SOUPS 73 ing, add one-half cup salt, one teaspoon pepper- corns, one teaspoon cloves, six bay leaves, two cups each chopped carrots, turnips and cabbage, one cup onion, one bunch parsley, to seven gallons of stock. Strain and remove all fat. If desired perfectly clear, cool the soup and add to each gallon of stock the whites and shells of two eggs, well mixed with one cup cold water. Heat to the boiling point, stirring constantly; boil three minutes, reduce the heat, and simmer gently fifteen minutes; remove the scum as it forms. Strain through cheesecloth. Beef Broth 8 pounds lean meat 4 quarts cold water 1 tablespoon salt Select meat from lower part of round, cleanse, remove all fat, and pass meat through food chop- per. Cover with the cold water and stand one hour in a cold place; put saucepan over warm water and cook slowly until it becomes a reddish- brown color (167° F.), stirring frequently. Strain through a coarse sieve, add salt and chill. When cold, remove fat. To reheat the broth, pour into a saucepan surrounded by hot water, stir con- stantly until hot. Do not allow the water to boil, as this will toughen the albumen. To make the broth more nutritious, add the white of one egg to each cup of broth. This broth is intended espe- cially for invaUds. 74 INSTITUTION RECIPES Chicken Broth 8 pounds fowl 4 quarts cold water 1 tablespoon salt Weigh, singe, clean thoroughly, and disjoint the fowls; remove meat from bones, discarding all fat; grind the meat; chop the bones. Put all into a saucepan, add the water, and stand in a cold place one hour; cook over hot water six or eight hours ; strain and season. When cold, remove the fat and serve as ordered. This broth is intended especially for invalids. Turkey Soup (150 Portions) After carving roast turkey, remove pieces of white meat and the stuffing from eight or nine turkeys, break the bones, put into the stock ket- tle with leaves, roots, outside pieces of celery, and uncooked ends of the wings removed before roast- ing; cover with about six gallons of cold water, simmer slowly five or six hours. If allowed to boil, the soup will become clouded and lose the delicate poultry flavor. Strain, remove fat, season with three-fourths of a cup of salt, one-half teaspoon pepper, one-half teaspoon onion juice, and celery salt, if desired. Add the white meat cut in one-half inch pieces and one and one-half cups boiled rice. This soup may be used as a white stock in mak- ing any cream soup. SOUPS 75 Chicken Soup Make as Turkey Soup. The flavor may be varied by adding two quarts of stewed tomato be- fore serving. Cream of Chicken Soup I (150 Portions) 12 quarts White Sauce I 20 quarts chicken stock 1% tablespoons celery salt % cup salt ) „ , ?■ It stock has not been seasoned 2 teaspoons pepper j In making the white sauce, use fat from stewed chicken instead of butter, as it gives a richer chicken flavor. Protein Total Calories in recipe 1,299 14,404 Calories in one portion 9 96 Cream of Chicken Soup II (150 Portions) Make same as Cream of Chicken Soup I, Add 1 quart chicken meat 2 cups rice Chopped Parsley Cook until rice is soft. Protein Total Calories in recipe 1,721 16,244 Calories in one portion 11 108 Cream of Salmon Soup (150 Portions) 10 quarts White Sauce I 9 quarts white soup stock 4 quarts cooked salmon % cup salt 7 quarts hot water % teaspoon pepper 3 tablespoons chopped parsley 76 INSTITUTION RECIPES Soften the salmon in hot water; press through a coarse sieve; add the white sauce, soup stock, and seasoning. Protein Total Calories in recipe 1,052 19,115 Calories in one portion 7 127 Oyster Soup (150 Portions) 450 oysters 1% pounds flour 10 quarts water % bunch parsley, chopped 1 pound butter Seasoning to taste 20 quarts milk Heat milk in double boiler, add flour, mixed to a smooth paste with cold water, and cook thirty minutes. Put oysters through food chopper, add strained juice and water, and heat thoroughly. Add butter and thickened milk, season to taste and serve at once. Protein Total Calories in recipe 4,917 22,632 Calories in one portion 33 151 Cream of Oyster Soup (150 Portions) 10 quarts White Sauce I 2 quarts cooked oysters 5 quarts oyster juice 12 quarts soup stock Heat the oyster juice and strain, chop oysters, add to the white sauce and stock. Season to taste. Protein Total Calories in recipe 1,530 12,976 Calories in one portion 10 87 SOUPS 77 Clam Chowder (150 Portions) 150 clama 1 pound flour 1% quarts clam juice 2 ounces salt 3 quarts diced potatoes Cayenne 4 onions, chopped fine Parsley % pound butterine 20 quarts milk Water to make 30 quarts Heat milk in double boiler, add flour, mixed to a smooth paste with cold water, and cook thirty minutes or longer. Pick over clams, strain juice. Put clams through food chopper and heat all to- gether in a double boiler. Melt butterine, add finely chopped onions, cook until light brown and pour into saucepan. Add potatoes, cover with boiling water and cook until potatoes are tender. Add clams and juice, thickened milk, seasoning, parsley, and more water, if necessary. Blend thoroughly and serve at once. Protein Total Calories in recipe 3,628 20,519 Calories In one portion 24 137 Noodle Soup (150 Portions) 20 quarts rich soup stock 2 carrots, grated 12 quarts water 2 large potatoes, cooked 2 No. 3 cans tomatoes and mashed 2 stalks celery Seasoning Cook vegetables in stock and water until tender. Add noodles and cook ten minutes. Season and serve. 78 INSTITUTION RECIPES NOODLES 4 egga 1 pound flour Beat eggs slightly and ad3 flour to make a stiff dough. Roll out very thin and allow to dry at least one hour, or until dough will cut easily. Roll sheets like jelly roll and cut in thin slices cross- wise. Shake to unfold. Protein Total Calories in recipe 623 3,529 Calories in one portion 4 24 Barley Soup (150 Portions) 7 gallons brown soup stock 1 cup salt 1% pounds pearl barley 1 teaspoon pepper 2 tablespoons celery salt Pick over and remove foreign substances from the barley, soak over night in cold water. Cook in double boiler until tender (about four hours), add to the stock, season and serve. Protein Total Calories in recipe 231 2,415 Calories in one portion 2 16 Scotch Broth (150 Portions) 30 quarts mutton stock 1% pounds flour 1% pounds barley % pound butterine 6 small onions 1 cup parsley 1% quarts diced carrots Salt 1% quarts diced turnips Pepper SOUPS 79 Soak barley over night in cold water. Heat stock, add barley and simmer one and one-half hours. Fry onions, carrots and turnips in the butterine for five minutes, add to the soup with salt and pepper to taste, and cook until vegetables are tender. Moisten the flour with a little cold water and add to the soup, if more thickening is desired. Add parsley just before serving. Protein Total Calories in recipe 449 5,853 Calories in one portion 3 39 Rice Soup (150 Portions) 3 knuckles veal 12 quarts milk 18 quarts cold water Juice of 6 onions 3 bunches pot herbs % cup salt 2% pounds rice 1 tablespoon pepper 8 quarts boiling water % cup chopped parsley 3 stalks celery- Make soup stock of veal, cold water, celery, and pot herbs. There should be twelve quarts. Cook rice in the boiling water and add veal stock, hot milk, onion juice, parsley, and seasoning. Protein Total Calories in recipe 1,833 11,524 Calories in one portion 12 77 Turkish Soup (150 Portions) 3 No. 10 cans tomato stock % tablespoon peppercorns 3 gallons water % tablespoon thyme 3 small onions 1% pounds rice m bay leaves 9 quarts boiling water 1 teaspoon soda 4 ounces salt Va tablespoon whole cloves 2 teaspoons pepper 80 INSTITUTION RECIPES Cook the tomato stock, water, onions, bay leaves, cloves, peppercorns, and thyme together about one-half hour, strain and add the soda. Boil the rice until tender, add rice and water in which it was cooked to the tomato mixture. Season to taste with salt and pepper and serve. Protein Total Calories in recipe 652 4,469 Calories in one portion 4 30 Vegetable Soup I (150 Portions) 5 quarts carrots 1 tablespoon peppercorns 5 quarts turnips 1 tablespoon whole cloves 1 head cabbage 2 teaspoons thyme 3 No. 10 cans tomatoes 1% cups salt 4 quarts celery 1 tablespoon celery salt 10 quarts potatoes % teaspoon pepper 12 onions 40 quarts water Wash, pare and cut vegetables by passing through food chopper, cover with boiling water, add spices, seasoning and remainder of water. Cook until vegetables are soft and well blended through soup. Soup stock may be used in place of part of the water. Protein Total Calories in recipe 1,476 11,159 Calories in one portion 10 74 Vegetable Soup II (150 Portions) 7 gallons soup stock 2 quarts cooked tomatoes 1 cup rice 1 pint cooked peas or beans % cup noodles 1 pint cooke'd corn, cut from % cup vermicelli the cob, or canned SOUPS 81 Cook rice, noodles and vermicelli together in double boiler and add to soup stock. Other vegetables may be substituted if desired. Protein Total Calories in recipe 381 2,639 Calories in one portion 3 18 Vegetable Soup III (150 Portions) 25 quarts soup stock % cup salt 1 pound rice 1 teaspoon pepper 5 quarts Vegetable Flavoring % pound flour Cook rice in the stock until tender; add vege- table flavoring and seasoning. Bind together with the flour. Protein Total Calories in recipe 961 7,078 Calories in one portion 6 47 Asparagus Soup (j50 Portions) 6 No. 10 cans asparagus 2% pounds flour 15 quarts water or stock 18 quarts hot milk 6 small onions % cup salt 3 pounds butterine 6 teaspoons pepper Drain and rinse asparagus, reserve tips and cover stalks with the water or stock. Add the onions cut in slices, and simmer for one-half hour. Make sauce of butterine, flour and hot milk. When thoroughly cooked, add the asparagus stock, pressed through a puree strainer and the seasoning. Serve at once. 82 INSTITUTION RECIPES Protein Total Calories in recipe 3,671 30,688 Calories in one portion 24 206 Bean Soup I (150 Portions) 5 gallons soup stock V4, pound flour 2 gallons milk % pound butter 3 pounds dried beans % cup salt 2 tablespoons Worcestershire^ teaspoon pepper sauce Pick over and wash the beans, soak in cold water overnight. Drain, do not use the water in which the beans have soaked as it gives a bitter taste. Bring to the boiling point in fresh water and cook several hours until they are tender. Press through a sieve. Make a sauce of the but- ter, flour, seasoning and milk, mix with the strained beans, add to the stock and bring to the boiling point, and serve. Protein Total Calories in recipe 2,242 11,861 Calories in one portion 15 79 Bean Soup II (150 Portions) 3 quarts dried beans }i cup salt 2 small onions % cup flour 1 No. 10 can tomatoes 2% quarts milk Water to make 8 gallons Soak beans over night in enough water to cover them. Drain, cover with fresh water, add toma- SOUPS 83 toes, onions, chopped fine, and salt; cook until beans are very tender. Heat milk in double boiler, add flour, mixed to a smooth paste with water, and cook thirty minutes or longer. Add to beans, with enough hot water to make the soup of proper consistency. Season to taste and serve. Protein Total Calories in recipe 2,935 11,978 Calories in one portion ,. 19 80 Bean Soup III (150 Portions) 4 quarts soup beans 1 pound flour 6 onions 1 quart water 1% No. 10 cans tomatoes 1% cups salt 1% gallons ham stock Water to make 8 gallons Make as Bean Soup II, using ham stock instead of milk. Protein Total Calories in recipe 3,687 15,188 Calories in one portion 25 101 Cream of Lima Bean Soup (150 Portions) 9 quarts White Sauce I 18 quarts stock 3 quarts cooked lima beans % cup salt % teaspoon pepper Heat beans in the stock, mash and strain, add seasoning and white sauce. Reheat and serve. Protein Total Calories in recipe 1,382 12,903 Calories in one portion 9 86 % teaspoon pepper , ,, , , ^ jr 4ri- i_T(i stock haa not been seasoned 84 INSTITUTION RECIPES Cream of String Bean Soup (150 Portions) 9 quarts White Sauce I 2 quarts string beans, cut 18 quarts stock fine % cup salt j Make white sauce ; add stock. Just before serv- ing, add the finely chopped beans. Season to taste. Protein Total Calories in recipe 1,051 11,275 Calories in one portion 7 75 Cream of Celery Soup (150 Portions) 14 quarts celery % cup salt 12 quarts meat stock 1 teaspoon pepper 12 quarts milk 2 pounds flour 4 large onions 2 pounds butterine Cook celery in the stock until very tender, then press through a strainer. Melt butterine, add chopped onion, and stir until brown. Remove onion, add flour, seasoning, and strained celery stock to make white sauce. Add hot milk and more seasoning, if necessary. Serve at once. Protein Total Calories in recipe 2,141 20,231 Calories in one portion 14 135 Com Chowder (150 Portions) 2 No. 10 cans corn 1 pound flour 4 quarts diced potatoes 3 ounces salt 3 onions chopped fine Cayenne % pound butterine 1 bunch parsley 14 quarts milk Water to make 30 quarts SOUPS 85 Heat com in double boiler with one-half the milk. Make White Sauce of butterine, flour, and remainder of the milk; cook in double boiler one- half hour. Cover potatoes and onions with boil- ing water and cook gently until tender. Add white sauce, seasonings, parsley, and corn mixture. Blend carefully and serve. Protein Total Calories in recipe 2,787 21,582 Calories in one portion 19 144 Cream of Pea Soup (150 Portions) 5 No. 10 cans peas 1% pounds flour 1 onion 10 quarts milk % pound sugar % cup salt 5 gallons boiling water % teaspoon pepper 1 pound butterine % teaspoon cayenne Drain and rinse peas. Add onion, sugar and boiling water and cook until peas are very soft. Eub through strainer. Make White Sauce of but- terine, flour and milk. Add to strained peas. Season and serve. Protein Total Calories in recipe 3,728 21,434 Calories in one portion 26 143 Split Pea Soup I (150 Portions) !% quarts split peas % pound butterine 25 quarts water 1% cups flour 5 quarts milk % cup salt 5 onions 1% teaspoons pepper 1 ham bone 86 INSTITUTION RECIPES Pick over and wash peas and soak in cold water over night. Add ham bone and cook in double boiler in water in which they were soaked; add salt and cook four or five hours, or until peas dis- solve. Press through fine sieve with potato masher; all should pass through if properly cooked. Make a White Sauce of butter, flour, sea- soning and milk ; add this gradually to the strained peas and bring to the boiling point. Add more seasoning, if necessary, and serve at once. Protein Total Calories in recipe 2,387 13,051 Calories in one portion 16 87 Split Pea Soup II (150 Portions) 5V^ gallons soup stock 2 cups flour 5 pounds split peas 3 tablespoons salt 2 gallons water % teaspoon pepper % pound butter 1 tablespoon celery salt Pick over and wash peas; soak in cold water over night. Cook in double boiler or in a fireless cooker several hours, using the water in which they were soaked. Make sauce of butter, flour, seasoning and stock. Add to the cooked peas and serve. Protein Total Calories in recipe 2,343 10,606 Calories in one portion 16 71 SOUPS 87 Pea and Potato Soup (150 Portions) 6% pounds pared potatoes 12 quarts milk 16 quarts water 2 onions, chopped 3 No. 10 cans peas 1 tablespoon thyme 1^ pounds flour Drain and rinse peas. Put uncooked potatoes through food chopper, add water and cook until soft. Add peas, milk, chopped onion and thyme to potatoes and cook at least twenty minutes. Thicken with flour mixed to a smooth paste with cold water. Protein Total Calories in recipe 3,280 17,164 Calories in one portion 22 114 Cream of Potato Soup I (150 Portions) 9 quarts White Sauce I % cup salt 15 quarts stock % teaspoon pepper 2 quarts mashed potatoes 1 tablespoon celery salt 1 teaspoon onion juice Make white sauce; add it gradually to the mashed potatoes, stirring until perfectly smooth ; add the soup stock and seasoning. Protein Total Calories in recipe 1,106 12,315 Calories in one portion 7 82 88 INSTITUTION RECIPES Cream of Potato Soup II (150 Portions) 10 pounds pared potatoes 2 gallons milk 4 gallons boiling water 2 onions, chopped % cup salt (for cooking Salt potatoes) Pepper 1 pound butterine Parsley 1 pound flour Put uncooked potatoes through food chopper. Cook in boiling, salted water until very soft. Brown onion in butterine, add flour and milk to make White Sauce. Mix sauce and potatoes and add enough water to make seven and one-half gal- lons. Season and add chopped parsley. Protein Total Calories in recipe 1,587 13,872 Calories in one portion 11 92 Cream of Spinach Soup (150 Portions) 9 quarts White Sauce I % cup salt (if stock has not 1 No. 10 can spinach been seasoned) 18 quarts soup stock % teaspoon pepper Make white sauce, add stock; just before serv- ing mix with the spinach, which has been heated and strained. Protein Total Calories in recipe 1,247 11,654 Calories in one portion 8 78 SOUPS 89 Tomato Soup (150 Portions) 6 No. 10 cans tomato puree2% pounds flour 7 gallons soup stock Yz cup sugar % pound butterine % teaspoon pepper 8 onions Vz cup salt 1% quarts diced celery % teaspoon cayenne 2 tablespoons peppercorns 1% teaspoons allspice 2 dozen bay leaves 1% teaspoons ground cloves 3 teaspoons soda 1 bunch parsley Cook onions in butterine five minutes. Add tomato, browned onion, celery, peppercorns and bay leaves to stock and cook thirty minutes. Strain and add soda. Make thin paste of flour and cold water and add to soup, stirring until it thickens. Add sugar and seasoning and serve. Protein Total Calories in recipe 1,280 19,650 Calories in one portion 8 130 Cream of Tomato Soup I (150 Portions) 3 No. 10 cans tomatoes 1 teaspoon soda 1 onion 4 gallons soup stock % cup salt 9 quarts White Sauce I Cook tomatoes, salt and onion together until soft; press through strainer, rejecting only the seeds; add soda and stock. Mix with the white sauce just before serving. Protein Total Calories in recipe 1,374 12,836 Calories in one portion 9 86 90 INSTITUTION RECIPES Cream of Tomato Soup II (150 Portions) 3 No. 10 cans tomato stock 2% pounds butterine 9 quarts water 2 pounds flour ^ ounce soda 6 ounces salt 16 quarts milk 1 tablespoon pepper Add water to tomato stock and heat to boiling point ; add soda and keep hot. Make White Sauce of butterine, flour, seasoning and hot milk. Blend tomato stock with white sauce just before serv- ing. Frateln Total Calories in recipe 2,746 25,468 Calories in one portion 18 170 ADDITIONAL RECIPES 91 92 INSTITUTION RECIPES XII OYSTERS General Rules Oysters are in season from the first of Septem- ber to the first of May; they may be obtained dur- ing the summer months, but are of poor flavor. When raw oysters are served, use a small vari- ety. Prepare oysters by pouring cold water over them in a colander; remove pieces of shell; strain the juice through a cloth. Oysters require little cooking and should not be cooked at a high temperature, as this will cause them to become tough. Raw Oysters Blue Points or other small oysters should be used. Allow six oysters to each person. The shells should be scrupulously clean, and the oysters served on the deep shell. Arrange on a bed of crushed ice with valve end of shell toward the center of plate, and garnish with lemon and parsley. Protein Total Calories in 6 raw oysters 15 31 93 94 INSTITUTION RECIPES Creamed Oysters (150 Portions) 3 gallons oysters 1% pounds flour 7 quarts hot milk % cup salt 6 quarts oyster juice Vj teaspoon pepper 1% pounds butter % teaspoon ground mace Drain liquid from oysters; rinse with cold water; remove pieces of shell. Heat and strain jtiice to remove scum. Heat oysters until edges curl and they become plump; stir frequently while heating. Make White Sauce of the flour, butter, salt, pep- per, mace, milk and oyster juice. Add cooked oysters to the sauce, and keep hot in a double boiler. Protein Total Calories in recipe 3,820 17,127 Calories in one portion 25 114 Oyster Fricassee (150 Portions) 3 gallons or 600 oysters 2 pounds butterine 2 pounds butter 2 pounds flour 3 tablespoons salt 2 gallons milk Cayenne Oyster juice 150 slices toast Melt butter, add seasoning and strained oysters. Cook until the edges curl, and keep hot in double boiler. Make thick White Sauce of butterine, flour and hot milk; add oysters and enough juice to make sauce of creamy consistency. Add more OYSTERS 95 seasoning if desired, and serve on squares of toast ; four oysters to each portion. Frateln Total Calories in recipe 5,665 38,088 Calories in one portion 38 254 Panned Oysters (150 Portions) 6 gallons oysters 2 pounds butter Drain and cleanse the oysters. Heat one-fourth cup butter in frying pan, add about one quart of the oysters ; sprinkle with salt and pepper. Cook, stirring all the time, until the edges curl and body becomes plump. Pour into double boiler to keep hot until served; do not allow water in the outer part of double boiler to boil, as this will toughen oysters. Repeat method until all are cooked. Serve on toast. Oyster juice and oysters left from panned oys- ters may be used the following day to make Cream of Oyster Soup. Calories in recipe Calories in one portion .... Protein Total 6,958 28,534 46 190 Scalloped Oysters (150 Portions) 5 gallons oysters 4 quarts oyster juice 20 quarts seasoned buttered crumbs 96 INSTITUTION RECIPES Prepare oysters as for Creamed Oysters. Pre- pare crumbs as for Poultry Dressing, omitting poultry seasoning. Place in each of eight baking dishes a layer of crumbs, cover with a layer of oysters, then another layer of crumbs and oys- ters; pour over this about one pint of oyster juice and cover all Avith crumbs. Bake in hot ovens one-half hour. Protein Total Calories in recipe 6,2S5 29,620 Calories in one portion 42 197 Fried Oysters (150 Portions) 5 gallons prime oysters Pine bread crumbs 4% dozen eggs mixed with 2 teaspoons salt ) To each 3 cups cold water % teaspoon pepper J of crumbs Clean and drain oysters; dip in seasoned crumbs, egg and again in crumbs; cook in deep fat; drain on paper. Protein Total Calories in recipe 7,390 22,639 Calories in one portion 49 151 Oyster Pie (150 Portions) 3 gallons or 600 oysters 8 quarts diced potatoes 16 quarts White Sauce I PASTRY COVERS 10 pounds flour 2 teaspoons baking powder 5 pounds fat Salt Water OYSTERS 97 Prepare oysters as for Creamed Oysters. Cook potatoes and add oysters and potatoes to white sauce. Fill individual baking dishes. Make pastry covers as Baking Powder Biscuit, roll and cut to fit dishes. Bake in hot oven until covers are well browned. Protein Total Calories in recipe 6,862 64,916 Calories in one portion 46 433 98 INSTITUTION RECIPES ADDITIONAL RECIPES 99 100 INSTITUTION RECIPES XIII FISH General Rules Fish must be perfectly fresh and should be kept in a cold place until cooked. Do not put in re- frigerator with other food on account of odor; keep an ice-box especially for fish. The flesh should be firm and the eyes bright and not sunken. Frozen fish may be kept for a long time, but must be used at once when thawed, as it spoils more quickly than fresh fish. Thaw frozen fish in cold water. The inside and outside of fish should be thor- oughly cleansed with a cloth wet with salt water; the head, tail, fins and organs should be removed. White fish which are dry should have butter rubbed over them before broiling. When fish is cooked, the flakes or flesh separates from the bones. It should be served hot, with sauce, or garnished with lemon, hard-cooked eggs, or parsley. Cold cooked fish may be used in various ways, as Creamed, Scalloped, etc. Boiled Fish (150 Portions) 60 pounds haddock 10 quarts Egg Sauce I 101 102 INSTITUTION RECIPES Eemove fins from fish and wash thoroughly. Cut into pieces and place on the rack in a fish kettle one-half full of boiling, salted water; boil five minutes, then reduce the temperature and simmer until the flakes of fish separate from the bones. The length of time depends upon the size of the pieces of fish, varying from eight to fifteen minutes for each pound. Remove from water at once and serve with the egg sauce. Protein Total Calories in recipe 10,693 23,569 Calories in one portion 71 157 Steamed Halibut (50 Portions) 15 pounds halibut 2% quarts Egg Sauce I Clean halibut and cut into slices two inches thick. Place in shallow enamel pans, put into vegetable steamer and cook until the flakes of fish separate from the bones. Serve with sauce. Protein Total Calories in recipe 4,551 10,332 Calories in one portion 91 207 Halibut k la Poulette (50 Portions) 15 pounds halibut 1 teaspoon pepper 1 pound butterine % cup lemon juice 1 tablespoon salt 1 tablespoon onion juice FISH 103 SAUCE 3 quarts white stock 2 quarts milk 1 small onion, chopped 1 pound butterine 1 small carrot, chopped % pound flour 2 bay leaves 1 tablespoon salt 1 tablespoon peppercorns % teaspoon paprika Vi cup parsley Clean slices of halibut and divide into cutlets. Dip each piece of fish into the melted butter to which the seasoning, lemon juice and onion juice have been added. Place close together in baking dishes and dredge with flour. Bake in a hot oven from twenty to thirty minutes. For Sauce: Cook onion, carrot, bay leaves and peppercorns in stock about twenty minutes. Strain, add to heated milk and use with remaining ingredients to make White Sauce. Add parsley and serve over the fish. Protein Total Calories in recipe 4,468 16,233 Calories in one portion 89 325 Broiled Fish (150 Portions) 60 pounds bluefish 1 pound butter Clean fish and split down the back; remove backbone. Sprinkle with salt and pepper and place in well-greased wire broiler, with the thick por- tion of the fish near the hinge. Thick fish should broil slowly, over a moderately hot fire ; if thin, a quick fire is better. Broil first on the flesh side, then turn and broil on skin side. 104 INSTITUTION RECIPES To remove fish, loosen from the broiler on both sides, by lifting the wires slowly, then turn the fish on a hot platter or the pan of steam table. Spread with melted butter. Shad and bluefish are most frequently cooked in this way. Protein Total Calories in recipe 10,905 15,848 Calories in one portion 73 106 Sauted Fish (150 Portions) 60 pounds trout 4 pounds bacon fat Prepare fish as for broiling. Season each piece with salt and pepper; cover with sifted bread- crumbs. Cover the bottom of pan with bacon or ham fat ; when hot, put in the fish with the flesh side down, turn and brown on skin side. Serve with skin down. Any small fish may be cooked in this way, and the large ones may be cut in slices or steaks, then sauted. Protein Total Calories in recipe 9,907 36,132 Calories in one portion 66 241 Baked Haddock (150 Portions) 60 pounds haddock 10 quarts Tomato Sauce Prepare haddock and stuff as shad; bake one and one-half hours. Serve with tomato sauce. Protein Total Calories in recipe 11,746 44,823 Calories in one portion 78 299 FISH 105 Baked Shad (150 Portions) 60 pounds shad 1% teaspoons pepper 3 pounds bacon 1% cups chopped cucumber 24 quarts Buttered Crumbs pickle Vi cup salt Have the head, scales and organs removed from shad; wash thoroughly and dry inside. Fill body with buttered crumbs to which pickle and season- ing have been added, fasten the sides together with skewers. Cut gashes in one side of the shad about one and one-half inches apart and place in each incision a strip of bacon. Place fish on racks in baking pans, sprinkle with salt, pep- per and flour; cover the bottom of pan with water and place in hot oven. Bake one and one-half hours; baste every fifteen minutes, but do not turn the shad while baking. Serve with Egg Sauce H. After fish are filled, place the remain- ing dressing in a baking dish, baste with water from the fish pan, and bake twenty minutes. Serve with the shad. Shad are in season from February to June. Protein ' Total Calories in recipe 12,830 54,362 Calories in one portion 86 362 Baked Salmon (150 Portions) 60 pounds fresh salmon 10 quarts Egg Sauce II Prepare salmon, stuff, and bake as Shad, allow- 106 INSTITUTION RECIPES mg two hours if the fish is very thick. Serve with sauce. Protein Total Calories in recipe 19,646 74,398 Calories in one portion 131 496 Scalloped Salmon (150 Portions) 24 one-pound cans salmon % cup milk to each baking 12 quarts Buttered Crumbs dish 2 tablespoons salt Remove oil and large bones from the salmon; break it into small pieces. Prepare buttered crumbs as for Scalloped Oysters and arrange the dishes in the same way, using milk instead of oys- ter juice. Bake until thoroughly heated and a golden brown. Protein Total Calories in recipe 10,980 35,810 Calories in one portion 73 239 Creamed Salmon (150 Portions) 24 one-pound cans salmon 9 quarts White Sauce I Prepare salmon as for Scalloped Salmon; place in large mixing basin, cover tightly, and heat in steamer. Mix with white sauce and serve in vegetable dishes. Protein Total Calories in recipe 9,438 26,643 Calories in one portion 63 178 FISH 107 Salmon Cutlets (50 Cutlets) 6 cans salmon 2 tablespoons salt 6 ounces butterine J^ teaspoon cayenne % pound flour % cup parsley 1% quarts milk Juice 4 lemons DIPPING 5 eggs 5 tablespoons water 3 quarts dried crumbs Drain salmon, pick to pieces, and remove bones. Make thick White Sauce of butterine, flour and hot milk. Add to seasoned salmon; mix well and spread on platters to cool. When quite cold, shape into cutlets, dip in egg and crumbs, and fry in deep fat. Serve with Tomato Sauce. Protein Total Calories in recipe 3,056 10,868 Calories in one portion 61 217 Scalloped Fish (150 Portions) 16 pounds canned codfish % pound flour 5 quarts milk ys cup salt 5 quarts water 1 teaspoon pepper % pound butterine 5 quarts Buttered Crumbs Make White Sauce of butterine, flour, milk and water, add seasoning and mix with the fish. Pour into baking pans, cover with seasoned buttered crumbs, and bake until crumbs are brown. Cold flaked fish of any kind may be used. Protein Total Calories in recipe 4,423 15,375 Calories in one portion 29 103 108 INSTITUTION RECIPES Fish Omelet (150 Portions) 12 pounds flaked fish % cup salt 24 pounds pared potatoes 2 teaspoons pepper 1 dozen eggs Vz pound butterine 5 quarts milk Boil and mash potatoes; mix with the fish and add beaten eggs, seasoning, melted butterine and milk. Beat thoroughly and pour into greased baking pans or steamer pans. Bake until heated through and brown on top. If salt codfish is used, very little additional salt may be needed. Serve plain, or with Creole Sauce. Protein Total Calories in recipe 6,701 21,194 Calories in one portion 45 141 Codfish a la Creme (150 Portions) 11 one-pound cans codfish 3 tablespoons salt 20 pounds potatoes 1 teaspoon pepper 10 quarts White Sauce I % teaspoon nutmeg 6 yolks eggs 5 quarts Buttered Crumbs Make white sauce and pour over the beaten yolks of eggs. Add flaked fish, potatoes, which have been boiled and diced, and seasoning to taste. Pour into greased baking dishes, cover with but- tered crumbs and bake until crumbs are brown. Protein Total Calories in recipe 7,730 29,230 Calories in one portion 52 195 FISH 109 Codfish Balls (300 Balls) 10 pounds salt codfish 15 eggs 20 pounds raw potatoes 1 quart milk % cup butter 1 teaspoon pepper Soak fish in warm water one hour or longer, ac- cording to hardness; if very salty, change the water while soaking. Pick into pieces and remove all bones and tough skin. Pare potatoes and cut in one-inch cubes. Mix codfish and potatoes, put into steamer basket and steam until potatoes are soft. Drain and put through food chopper. Heat milk and butter together, pour over the beaten eggs; mix with mashed fish and potato, add pep- per and salt if necessary. Cool, form intoi balls with flour or dried bread crumbs. Fry in hot fat and drain on paper. Protein Total Calories in recipe 5,892 14,798 Calories in one portion 20 49 Salmon and Peas (150 Portions) 13 pounds canned or 2 No. 10 cans peas fresh salmon % cup salt 7 quarts White Sauce I 1% teaspoons pepper 4 quarts Buttered Crumbs Remove bones and skin from salmon and mix with white sauce. Drain and rinse peas ; heat and add to salmon. Season to taste. Place in but- 110 INSTITUTION RECIPES tered baking dishes, cover with buttered crumbs and bake until crumbs are brown. Protein Total Calories in recipe 6,589 25,712 Calories in one portion 44 171 Scalloped Tuna Fish (50 Portions) 3% pounds tuna fish 4 quarts White Sauce I 2 quarts diced potatoes % teaspoon pepper 1 pint diced celery 3 tablespoons salt 2 pimentoes, chopped fine 1% quarts Buttered Crumbs Cook potatoes and celery in boiling, salted water until tender. Cut the tuna fish into dice and arrange alternate layers of fish, potatoes, celery and sauce in buttered baking dishes. Sea^ soning and chopped pimento may be added to the sauce. Cover with buttered crumbs and bake in a moderately hot oven until heated through. Protein Total Calories in recipe 1,877 11,036 Calories in one portion 38 220 Tuna Fish h la King (50 Portions) 6l^ pounds tuna fish 1 quart water (8 cans) 2 tablespoons salt % pound butterine % teaspoon pepper 2Vz cups flour 9 hard cooked eggs 3 quarts milk 3 sweet peppers Separate fish into pieces for serving and heat in double boiler. Make White Sauce of butterine, FISH 111 flour, milk and seasoning. Chop the eggs and peppers and add to sauce. When ready to serve pour sauce over the fish. Care should be taken not to break fish when serving. Protein Total Calories in recipe 880 6,403 Calories in one portion 18 128 Scalloped Crabs (150 Portions) 5 gallons crab meat 5 quarts milk 12 quarts Buttered Crumbs Prepare as Scalloped Salmon. It is essential that crab meat be absolutely fresh. Protein Total Calories in recipe 7,634 18,484 Calories in one portion 61 12'3 Deviled Crabs (50 Portions) 4 quarts crab meat Cayenne Vi cup salt 5 eggs 2 teaspoons pepper % pound butter 1^/^ tablespoons mustard % pound flour 1 tablespoon Worcester- 4 quarts milk shire sauce 2 quarts Buttered Crumbs Add seasoning and slightly beaten eggs to the crab meat. Make White Sauce of butter, flour and milk, and add to the seasoned meat. Mix well; 112 INSTITUTION RECIPES fill individual baking dishes; cover with seasoned buttered crumbs, and brown in a moderate oven. Protein Total Calories in recipe 2,144 10,372 Calories in one portion 43 207 Creamed Lobster (50 Portions) 8 pounds lobster meat 3 quarts White Sauce I Prepare in same way as Creamed Salmon. Protein Total Calories in recipe 2,696 6,625 Calories in one portion 54 132 ADDITIONAL RECIPES 113 114 INSTITUTION RECIPES XIV POULTRY To Select Poultry A young chicken has many pinfeathers on the body, the skin is smooth, clear and tender, the feet soft, an inch or more of cartilage at the end of the breastbone. When chicken becomes a year old, it is called fowl. The body then has many hairs, the skin is thick and yellow, owing to the layer of fat which forms under the skin as the fowl grows older. The scales on legs and feet become coarse and the spurs long; cartilage at the end of breastbone hardens and is very firm. There is a larger amount of meat in proportion to the bone in a fowl than in chicken, hence the advantage of selecting fowl to stew, fricassee, and serve cold. To Dress and Clean Poultry Singe by holding the chicken over a flame from gas, alcohol, or burning paper. Cut off the head, turn back the skin, and cut the neck off quite close; take out windpipe and crop, cutting off close to body. Cut through the skin around the leg one inch below the leg joint. lis 116 INSTITUTION RECIPES Take out the tendons and break the leg at the joint; in old birds each tendon must be removed separately by using a skewer. Remove pinfeathers with the point of a knife. Remove oil bag from the tail. The internal organs are not always removed before the chicken is sold. If they have not been removed, make an opening under one of the legs, or at the vent, and remove them carefully, leav- ing a strip of skin above the vent. The intestines, gizzard, heart and liver should all be removed together; care must be taken that the gall-bladder, which lies under the liver, be not broken ; it must be carefully cut away from the liver. The lungs and kidneys lying in the hollows of the backbone must be carefully removed. Press the heart to extract any blood. Take oif outer coat of gizzard. The gizzard, heart and liver constitute the giblets. Wash the giblets, put heart, gizzard, neck and tips of wings into cold water, heat quickly and simmer until tender. As liver requires shorter cooking than the other giblets, it should be added and cooked with them the last half hour. Roast Turkey (150 Portions) 75 pounds turkey, dressed 12 quarts Poultry Dressing Singe, remove all feathers and oil gland, also any organs that may remain in the turkey; wash. Cut off two sections of the wings and reserve POULTRY 117 these for soup. Fill body of turkeys with poultry dressing; close the opening with skewer; tie legs to tail with twine. Dredge with flour, salt, and pepper; place on rack in roasting pans, breast downward, cover bottom of pan with water, place in hot oven and roast three hours, basting every twenty minutes. When brown, turn and brown the breast; reduce the temperature the last hour. Serve with Giblet Sauce. Froteln Total Calories in recipe 29,753 111,126 Calories in one portion 198 741 Roast Chicken (150 Portions) 75 pounds chicken, dressed 12 quarts Poultry Dressing Prepare, stuff, and cook as Roast Turkey. Two hours will be required to roast an oven full of chickens. Serve with Roast Chicken Gravy or Giblet Sauce. Protein Total Calories in recipe 27,302 88,476 Calories in one portion 182 689 To Carve Turkey and Chicken For carving use a very sharp carving knife, two carving forks and two hot platters. Place bird on back with legs at right of platter. Introduce carv- ing fork across breastbone, hold firmly in left hand; with carving knife in right hand, cut 118 INSTITUTION RECIPES through skin between leg and body. With knife pull the leg forward and disjoint from body; cut off wing. Remove leg and wing from other side without moving fork or changing position of bird. Carve breast meat in thin slices, beginning near the point of breast bone and cutting toward the wing joint. Turn bird to one side, remove slice of white meat from back, over the ribs, the flat oyster-shaped piece of dark meat which lies in the hollow of the back, and the portion of dark meat from the hip bone. Separate second joint from drumstick, cut meat from drumsticks, making several pieces, and cut second joint in two pieces. Serve a portion of white, dark meat, and dress- ing on each plate, unless a choice of pieces is expressed. Smothered Chicken (150 Portions) 75 broiling chickens Salt 1 pound butter Pepper Clean, cut down the back, remove organs and breastbone, wash. Sprinkle with salt and pepper and place skin side down on rack in covered roast- ing pans. Cover the bottom of pans with water and cook in hot oven. Steam in this way one hour; those on top will brown while in the oven and are then ready to serve. Spread each of the remaining chickens with melted butter, then brown on both sides in broiler. POULTRY 119 Serve with Roast Chicken Gravy. Protein Total Calories in recipe 35,154 47,795 Calories in one portion 234 319 Stewed Chicken (150 Portions) 75 pounds fowl, dressed % cup ealt Boiling water % teaspoon pepper Singe, wash, remove all feathers and the oil glands. Cut off two sections of the wings and the ends of legs, reserving these for soup. Disjoint the chicken; separate the upper part of the leg, second joint, from lower part of leg, drumstick; remove a portion of breast meat with the wing, separate breast from back; divide back by cut- ting through the middle crosswise, separate side bones; reserve the ribs and neck for soup. Cut the breast in two parts crosswise. Cover with boiling water, allow to boil five minutes, reduce the temperature and cook slowly two and one-half or three hours or until meat is tender. When half cooked, add seasoning. Remove chicken from water, pour Sauce over it and serve. SAUCE 4 cups chicken fat 8 quarts hot milk IVz pounds sifted flour 8 quarts water in which % cup salt chickens were cooked 1 teaspoon pepper Make as White Sauce. Protein Total Calories in recipe 27,568 90,449 Calories in one portion 184 603 120 INSTITUTION RECIPES Steamed Chicken (150 Portions) 75 pounds fowl, dressed Singe and wash fowls; remove feathers and oil glands, also any organs that may remain. Cut off two sections of wings and the ends of legs, reserving these for soup. Place in two steamer baskets, steam until tender; remove to hot pan on steam table. Carve as Roast Chicken. SAUCE 4 cups chicken fat 1 teaspoon pepper 1% pounds sifted ilour 8 quarts hot milk Vz cup salt 6 quarts chicken stock Make as White Sauce, Protein Total Calories in recipe 27,568 90,449 Calories in one portion 184 603 ■Chicken Fricassee (150 Portions) 75 pounds fowl, dressed 3 ounces salt 2 pounds butter or chicken 2 teaspoons pepper fat 16 quarts chicken stock 2 pounds flour Prepare fowls as for Stewed Chicken, season with salt and pepper, dredge with flour and saute in bacon fat. Remove to stock pot and cover with boiling water. Cook slowly for two to three hours. When chicken is tender remove from stock and make Brown Gravy of the butter, flour and stock. Protein Total Calories in recipe 26,712 86,226 Calories in one portion 178 575 POULTRY 121 Creamed Chicken (150 Portions) 60 pounds fowl % cup salt 6 cups chicken fat % tablespoon pepper 2 pounds flour 6 quarts milk 8 quarts chicken stock Vz cup parsley Dress and clean chickens. Place them in large boiler, cover with water and cook slowly until tender, adding one-fourth cup of salt when chick- ens are half cooked; or place chickens in steamer baskets and steam until tender. When cold, remove meat from bones, discarding skin, and cut into medium-sized pieces. Make sauce of chicken fat, flour, seasoning, milk, and stock; cook thoroughly, add chicken and reheat. Add parsley and serve. Protein Total Calories in recipe 16,093 62,498 Calories in one portion 107 417 Chicken a la King (50 Portions) 15 pounds fowl 3 quarts chicken stock 3 cups chicken fat 3 quarts milk 1 pound flour 2 pimentoes % cup salt 2 small green peppers % teaspoon pepper 1 tablespoon butter Vz pound fresh mushrooms Prepare and cook fowl as for Creamed Chicken. Make sauce of the fat, seasoning, stock and milk. Seed and stem peppers. Chop pimentoes and peppers and cook in butter ten minues, then add 122 INSTITUTION RECIPES to sauce. Wash mushrooms; remove stems, scrape and cut in pieces; peel cap and break in pieces ; add both to sauce. Cook thoroughly over hot water, then add chicken and allow to stand until well heated. Protein TMal Calories in recipe 4,350 20,194 Calories in one portion 87 404 Chicken Liver Saut^ (50 Portions) 7 pounds chicken livers % pound flour 2 cups chicken fat 6 quarts chicken stock 4 tablespoons salt or water Vi teaspoon pepper 60 slices toast Saute livers in part of the fat. When browned remove to double boiler. Make Brown Sauce of remaining fat, flour, stock and seasoning. Serve on toast. Protein Total Calories in recipe 3,625 12,481 Calories in one portion 71 260 ADDITIONAL RECIPES 123 124 INSTITUTION RECIPES XV MEATS Good beef should be firm, elastic and when first cut, a purplish red, becoming a bright red and moist upon exposure to the air. The lean meat should be well mottled with fat; a thick layer of light straw-colored fat extending over the rib and loin cuts. The kidney suet should be white and crumbly. Lean beef, with very little fat, is tough and is usually taken from a poor under-fed animal. If beef is very dark or greenish in tint, the meat is stale. Veal should be pink in color and have white fat. When the flesh lacks color it has come from too young an animal. White lean veal is unfit for use. Beef may be served rare, but veal must be thor- oughly cooked. The characteristics of good mutton are the same as those of beef, except that the flesh is lighter in color and the fat is whiter. The strong flavor of mutton is greatly reduced if the pink membrane, which surrounds the meat, is removed before cooking. The fat of mutton has a strong, disagreeable flavor, and most of it should be removed. It is not good for cooking purposes, and can only be used for soap making. 125 126 INSTITUTION RECIPES The flesh of lamb is lighter in color than that of mutton and has a much more delicate flavor. Mutton is sometimes served rare, but lamb is classed with white meats and must be well cooked. The lean meat of pork should be firm, and of a pale pink color; the fat, hard and white. Soft, flabby meat with tiny kernels in it should not be used. Pork is rather difficult of digestion, because of the large amount of fat it contains, and should only be served during the winter months. The following table gives the comparative com- position of beef, mutton, veal, pork, poultry and fish: BEEF Refuse. Water. Forequarter 19.8 49.3 Hindquarter 16.3 52. Round 8.5 63. Rump 18.5 47.3 Loin 12.6 53.3 Ribs 20.2 44.9 Chuck Ribs 13.3 50.1 Tongue 15.1 53.9 Heart 62.6 MUTTON Hindquarter 16.7 45.6 Forequarter 21.1 40.6 Leg 17.4 52.2 Loin 14.2 40.5 Utneral Protein. Fat. Uatter. 14.1 16.1 .7 15.3 15.6 .8 18.7 8.8 1. 14.4 19. .8 15.9 17.3 .9 13.6 20.6 .7 15. 20.8 .8 14.8 15.3 .9 16. 20.4 1. 13.5 23.5 .7 11.9 25.7 .7 15.1 14.5 .8 12.8 31.9 .6 MEATS 127 VEAL Mineral ij^ij Refuse Water. Pl-otein. Fat. Matter. Forequarter 24.5 54.2 14.6 6. .7 Hindquarter 20.7 56.2 16.7 6.6 .8 Leg 10.5 65. 18.5 5. 1. Sweetbreads 70.9 15.4 12.1 1.6 Liver 73. 19. 5.3 1.3 PORK Loin of Pork 16. 42.3 13.5 27.5 .7 Ham, smoked 12.7 35.9 14.1 33.2 4.1 Salt Pork 8.1 15.9 6.5 66.8 2.7 Bacon 8.1 17.8 9.6 60.2 4.3 POULTRY Chicken 34.8 48.5 14.8 1.1 .8 Fowl 30. 45.6 13.4 10.2 .8 Turkey 22.7 42.4 15.7 18.4 .8 FISH Bass, black 54.8 34.6 9.3 .8 .5 Bluefish 55.7 35. 8.3 .5 .5 Butterfish 42.8 40.1 10.2 6.3 .6 Cod, fresh 62.5 38.7 8. .2 .6 Cod, salt, boneless 54.4 22.2 .3 23.1 Haddock 51. 40. 8.2 .2 .6 Halibut, sections 17.7 61.9 15.1 4.4 .9 Herring 42.6 41.7 10.9 3.9 .9 Mackerel 44.6 40.4 10. 4.3 .7 Mackerel, Spanish 34.6 44.5 13.7 6.2 1. Perch, white 62.5 28.4 7.2 1.5 .4 Salmon 39.2 39.4 12.4 8.1 .9 Salmon, canned 14.2 56.8 19.5 7.5 2.0 Shad 50.1 35.2 9.2 4.8 .7 Smelts 41.9 46.1 10. 1. 1. Trout 48.1 40.4 9.8 1.1 .6 Whitefish 53.5 32.5 10.3 3. .7 Carbo Lobster meat 4 ' 79.2 16.4 1.8 2.2 Clams, out of shell 5.2 80.8 10.6 1.1 2.3 Oysters, solid 3.3 88.3 6.1 1.4 .9 Crab meat 1.2 "77.1 16.6 2.0 3.1 XJ. S. Department of Agriculture 128 INSTITUTION RECIPES General Rules Meat should be removed from the paper in which it was wrapped and kept in a cool place. Meat must be weighed, trimmed, and wiped with a damp cloth. Only tender cuts of meat should be broiled, pan- broiled, or roasted. When meat is to be cooked by any of these methods, it is first seared, then the temperature slightly lowered ; by searing, the albu- men on the outside of the meat is hardened and the meat is cooked in its own juices. Tough meat should be cooked in water; boiling water hardens the albumen on the outside and keeps in the juices. Meat should be put in boiling water and the water allowed to boil five or ten minutes, then cooked at a low temperature until tender. If the water bubbles, it is too hot. All tough meat may become tender if cooked in this way. The time for roasting or cooking meat in water varies with the weight and quality. Stock and broth are prepared by soaking in cold water and cooking at a low temperature several hours. The meat which remains after straining may be used in any place where cooked meat is used, with the addition of a little fresh meat to give it flavor. Stock may be kept a week or more if the cover- ing of fat remains unbroken as it excludes the air and prevents decomposition. Fat must be entirely MEATS 129 removed before using stock or broth, and may be used for cooking, in place of dripping. The trimmings of fat from meat should be clari- fied and may be used for cooking or for making soap. BEEF Roast Ribs of Beef (150 Portions) 45 pounds of beef in two pieces Cleanse, remove spinous process, shoulder-blade, and piece of cartilage; skewer into shape, dredge with salt, pepper and flour. Place on racks in roasting pans, rib side up. Cover bottom of pans with water and put into hot oven. Baste with water and fat, which has been tried out, every twenty minutes, adding more water to pans as needed. When brown and about half cooked, turn the roasts with the skin side up that they may become a rich brown. Roast about ten minutes to each pound of meat, starting in hot oven and decreasing heat after roasts have browned on both sides. If meat is very cold, stand in kitchen two hours before roasting, otherwise it will brown before heating through, and meat will be raw in center and overdone on the outside. Protein Total Calories in recipe 13,324 29,576 Calories in one portion 89 197 130 INSTITUTION RECIPES To Carve Roast Beef Place roast on pan of steam table, skin side up, thick part of meat away from carver, holding the meat firmly with a carving fork. With a sharp, thin-bladed knife cut the roast in thin slices at right angles to the ribs and cut slices from ribs. A little of the juice (dish gravy) which collects in the pan should be served with each slice of meat. Beef a la Mode (150 Portions) 30 pounds round of beef 2 cups diced turnips 3 ounces beef drippings 2 cups diced carrots 1 teaspoon pepper 2 cups diced onions 2 tablespoons salt 2 cups diced celery J4 pound flour 4 bay leaves 2 quarts boiling water Wipe meat with a damp cloth, dredge with salt, pepper and flour. Heat drippings in a large kettle and brown meat, first on one side and then on the other. Place on rack in the kettle, add vegetables, bay leaves and boiling water. Cover and cook very slowly from seven to eight hours, or until tender. Strain liquor remaining in kettle, and use in making brown gravy as for Roast Beef. Protein Total Calories in recipe 11,764 21,412 Calories in one portion 78 143 MEATS 131 Beef Slew (150 Portions) 30 pounds beef from the 2 cups turnips cut in cubes round 2 onions Vz pound fat 6 cups flour 4 quarts potatoes cut in Cold water to moisten half-inch cubes flour 3 cups carrots cut in V2 cup salt half-inch cubes Vz tablespoon pepper Cleanse, remove large pieces of fat, and coarse skin from meat, cut in one-inch cubes. Brown half of the meat in fat in frying pan and add to remain- ing meat. Cover with boiling water; boil five minutes; reduce the temperature by removing to steam table and cook slowly three hours until meat is tender. Add seasoning for the last hour. Cook all vegetables together in boiling water; add to stew fifteen minutes before serving. Make thin batter by adding cold water, gradually, to the flour; pour into the stew, stirring constantly, but slowly, until the stew thickens and begins to boil. Brown pieces of cold roast beef give this stew a rich flavor. Serve with Toast Points or Dumplings. Protein Total Calories in recipe 12,135 27,312 Calories in one portion 81 182 Brojiled Beefsteak (150 Portions) Cleanse thirty-five pounds sirloin steak, remove superfluous fat, place on rack of charcoal broiler. 132 INSTITUTION RECIPES sear on both sides, then turn every ten seconds until steak is done. Six or eight minutes required. Season and serve on hot platters. Protein Total Calories in recipe 10,478 33,495 Calories in one portion 70 223 Hamburg Steak (150 Portions) 35 pounds round of beef 1 cup chopped parsley 1 cup salt 1 tablespoon pepper Remove tough connective tissue. Cleanse, cut meat and fat in pieces and put through food chop- per. Mix seasoning through the meat and shape in small, flat cakes. Pan broil and serve with Brown Gravy or Tomato Sauce. Protein Total Calories in recipe 13,530 24,815 Calories in one portion 90 165 Beef Loaf (50 Portions) 10 pounds top of round, 6 tablespoons salt finely chopped 1 tablespoon pepper 1% quarts milk 2 loaves bread Moisten bread in a little cold water, press dry, break in pieces, and add to the meat with the sea- sonings. Add milk and mix all the ingredients together. Form into five loaves and bake one hour in a moderate oven. Serve with Brown Sauce. Protein Total Calories in recipe 4,122 11,980 Calories in one portion 82 240 MEATS 133 Beef on Toast (150 Portions) 24 pounds round of beef ^ pounds butterine 3 small onions 1 pound flour Yj cup salt 8 quarts boiling water 2 teaspoons pepper 150 pieces toast Put beef and onions through food chopper. Mix together with the seasoning and cook in frying pans, stirring constantly, until meat is well browned. Remove from pan and keep hot in double boiler. Brown butterine, add flour, and gradually the boiling water. Cook twenty minutes and strain over the meat. Serve on toast. Protein Total Calories in recipe 10,754 30,219 Calories in one portion 72 201 Corned Beef (150 Portions) Wash thirty-five pounds corned beef, cover with cold water, heat slowly to boiling point, boil five minutes, then reduce temperature and cook until tender. When corned beef is to be served cold, allow it to cool in water in which it has been cooked. Protein Total Calories in recipe 8,905 43,085 Calories in one portion 59 287 134 INSTITUTION RECIPES Boiled Tongue (150 Portions) 35 pounds corned tongue Cook the same as Corned Beef. If the tongues are very salt they should be soaked in cold water several hours, or over night, before cooking. Take from water when slightly cooled and remove the skin. Serve cold, cut in thin slices. Protein Total Calories in recipe 8,963 18,515 Calories in one portion 60 123 Frizzled Beef (150 Portions) 15 pounds smoked dried beef 2 pounds butter 6 quarts hot milk 6 cups sifted flour 4 quarts hot water No salt 2 pounds of butter for cooking meat in pans Remove skin and chip the beef. Place in col- ander, in hot water, allow to stand five or ten minutes, and drain. Heat one-half cup butter in French frying-pan and add about one-eighth of the meat ; stir constantly over a hot fire until the meat has browned and curled. Remove to a mix- ing basin and keep hot on steam table while more meat is cooked in same way. Make White Sauce of the butter, flour, milk and water, and mix with the frizzled meat. Protein Total Calories in recipe 8,281 31,525 Calories in one portion 55 210 MEATS 135 Creamed Dried Beef (150 Portions) 10 pounds dried beef 1% quarts cold water % pound butterine 3% quarts hot water 1% pounds flour 10 quarts hot milk Prepare dried beef as for Frizzled Beef. Put butterine and meat in roasting pans and brown in oven. Moisten flour with the cold water, add to the hot milk and water and cook one-half hour. Add to the browned meat, and add more season- ing, if necessary. Protein Total Calories in recipe 6,353 18,390 Calories in one portion 42 123 VEAL Roast Veal (150 Portions) 40 pounds fillet of veal 12 quarts Poultry Dressing Cleanse meat, trim off tough skin, cut in four or five pieces. Cut a pocket in center of each piece, fill with dressing, tie in long, round pieces and cook as Roast Beef. Veal should be served very well done ; it should be roasted fifteen minutes to each pound of meat. Serve with gravy made as Roast Beef Gravy, using butter when there is not sufficient dripping. Protein Total Calories in recipe 12,579 30,996 Calories in one portion 84 207 136 INSTITUTION RECIPES Veal Cutlet (150 Portions) 35 pounds veal cutlet 1 cup cold water 1% dozen eggs 4 quarts dried bread crumbs 2 teaspoons salt ) ^^ ^^^^ ^^^^^ % teaspoon pepper J Wipe and cut meat in suitable pieces for serv- ing. Beat eggs until well broken, but not foamy ; add the water. Dip each piece of cutlet in the beaten egg, then cover with the seasoned crumbs ; press the crumbs on in order to make them adhere firmly. Fry in hot, deep fat until a golden brown ; requires about one minute. Remove cutlets from fat, place in baking pans, and pour over them Tomato Sauce; cover the pans tightly and allow to cook slowly on steam table about two hours. Twice the quantity of Tomato Sauce is required. Protein Total Calories in recipe 14,557 24,709 Calories in one portion 97 165 Veal Fricassee (150 Portions) 35 pounds veal cutlet 4 cups butter Boiling water 6 cups flour Vz cup salt 12 quarts water in which % teaspoon p«pper meat has cooked 1 onion Cleanse meat, cut into pieces suitable for serv- ing, place in- saucepans and cover with boiling MEATS 137 water. Boil five minutes, add seasoning, then remove to steam table and cook slowly two hours. Remove meat, saute in hot butter, using only enough butter to cover bottom of pan. Strain stock in which meat was cooked and use in making Brown Sauce to pour around the veal. As stock is seasoned omit salt and pepper in sauce. Serve on platters with Toast Points or Dumplings. Protein Total Calories in recipe 13,871 28,770 Calories in one portion 92 192 Veal Loaf I (150 Portions) 35 pounds meat and bone % teaspoon pepper from leg of veal 2 onions, chopped fine 1 cup salt 18 hard cooked eggs Wipe and cut meat in one-pound pieces; crack bones and place all in saucepans ; cover with boil- ing water; boil five minutes; remove to steam table and cook slowly two or three hours. When nearly done, add salt, pepper and onion. Drain and force meat through food chopper; add more seasoning if necessary. Place liquid on fire and boil until it is reduced to about eight quarts; strain. Garnish bottoms of moulds with slices of hard cooked eggs and parsley, cover with meat and pour over it the liquid. Press and chill. Serve moulds on platter garnished, or cut in slices before serving. Protein Total Calories in recipe 13,279 26,949 Calories in one portion 89 180 138 INSTITUTION RECIPES Veal Loaf II (150 Portions) 30 pounds veal % cup salt 1 pound fat salt pork or 2 onions chopped fine beef suet 1 teaspoon pepper 10 cups crackers, crumbed 10 eggs Vi cup meat seasoning 2'Vz cups melted butter Cleanse, remove skin and membrane from the meat. Force meat and pork through food chop- per, then add crackers, salt, onion, pepper, melted butter, and beaten eggs. Pack in small bread pans, smooth evenly on top, cover each pan, and bake slowly three hours, or steam three hours and brown in oven. Cool in the pans in which it is baked. Cut in thin slices for serving. Beef may be used in place of veal. Protein Total Calories in recipe 11,741 34,517 Calories in one portion 78 230 Liver Saute (50 Portions) 5 pounds liver 5 quarts water 1 pound butterine 3% tablespoons salt 2Vz cups flour 1 teaspoon pepper 1% dozen hard-cooked eggs Cut liver into slices one-half inch thick. Pour boiling water over it and let stand five minutes. Drain and wipe dry. Cut into one-inch pieces, sprinkle with salt and pepper and saute; place in double boiler or steamer pan. Make Brown Sauce MEATS 139 of butterine, flour, water and seasoning. Pour sauce over meat and let steam at least one hour. Add chopped eggs just before serving. Protein Total Calories in recipe 2,311 8,432 Calories in one portion 46 169 Liver and Bacon (50 Portions) 7 pounds liver 4 pounds bacon Cook bacon as given in directions for Break- fast Bacon. Cut liver in slices one-half inch thick. Pour boiling water over it and let stand five minutes. Drain and wipe dry. Dredge with flour and seasoning and saute in bacon fat. Protein Total Calories in recipe 3,104 14,322 Calories in one portion 62 286 LAMB Roast Lamb (150 Portions) 40 pounds leg of lamb Remove bone from legs of lamb; cleanse. Tie in shape with twine, place on racks in roasting pan, sprinkle with salt, pepper, and flour. Cover bottom of pan with water. Place in hot oven and baste every twenty minutes. When brown, and about half done, turn each piece. When upper side is browned, reduce the temperature of the 140 INSTITUTION RECIPES oven. As lamb is served well done, roast about two and one-half hours. Add more water to pans when necessary. Make gravy as for Roast Beef Gravy and brown in same way or serve with Mint Sauce. Protein Total Calories in recipe 11,539 33,760 Calories in one portion 77 225 To Carve Roast Lamb Hold meat firmly with carving fork, and with a sharp knife cut in thin slices across grain of the meat, beginning at the top of leg. Broiled Lamb Chops (150 Portions) 40 pounds lamb chops Cleanse, remove superfluous fat, place in wire broilers and broil as Beefsteak over charcoal fire. Season and serve on hot platters. Protein Total Calories in recipe 11,613 50,960 Calories in one portion 77 339 PORK Roast Pork (150 Portions) Cleanse forty-five pounds rib and loin of pork, remove all bones except the ribs and flat bones near tenderloin, dredge with salt, pepper, and flour. Place on racks in roasting pans, rib side MEATS 141 up ; cover bottom of pans with water and put into hot oven. Baste with water and fat which has tried out, every twenty minutes, adding more water to pans as needed. When brown and about half cooked, turn roasts with skin up, that the fat may become a rich brown and crisp. Roast about fifteen minutes to each pound of meat, reducing the temperature of oven after meat is brown. Serve with Franconia Potatoes. Protetn Total Calories in recipe 10,953 55,495 Calories in one portion 73 370 Pork Chops (150 Portions) Prepare forty-five pounds chops and cook as Lamb Chops; after chops are brown, broil more slowly that they may be thoroughly cooked. Sea- son and serve. Protein Total Calories in recipe 10,940 55,395 Calories in one portion 73 369 Cold Boiled Ham Remove bones from an eighteen-pound ham, and tie to hold in shape. Wash and cover with cold water; heat gradually to boiling point; reduce temperature and cook slowly about three hours. Draw the hot water off and cover with cold water; when ham has cooled, remove from water and put in refrigerator. Serve sliced very thin, garnished with parsley. Protein Total Calories in one pound boiled ham 366 1,281 142 INSTITUTION RECIPES Baked Ham (150 Portions) 3 eighteen-pound hams. Prepare and cook as Cold Boiled Ham. Remove from the boiling water at the end of two hours; remove twine and rind. Spread thickly with dried bread crumbs and a little brown sugar, and stick with cloves about three-fourths of an inch apart. Place hams on racks in baking pan and bake about an hour until a rich brown. Serve hot, or allow to cool for sliced ham. Protein Total Calories in recipe 13,913 87,534 Calories in one portion 86 584 Glazed Ham With Sweet Sauce (50 Portions) 16 pounds boiled ham 1 quart vinegar 2 pounds sugar % cup cornstarch 2 quarts boiling water Trim the ham carefully, removing rind and superfluous fat. Place in baking pan with the fat side up. Cover ham with the sugar and pour vinegar into the pan. Bake one-half hour in a moderately hot oven, then reduce the heat and bake one hour longer, basting every fifteen min- utes with the vinegar in the pan. Remove ham and add the boiling water to syrup in the pan. Thicken with the cornstarch dissolved in one-half MEATS 143 cup cold water and cook fifteen minutes, or until sauce is clear. Serve a small portion with each slice of ham. Protein Total Calories in recipe 4,122 28,158 Calories in one portion 82 563 Broiled Ham (150 Portions) 25 pounds ham, sliced thin Remove extra fat from ham, cleanse, place in wire broilers and broil slowly over charcoal fire. Serve on hot platters. Protein Total Calories in recipe 6,441 40,525 Calories in one portion 43 270 Creamed Ham (150 Portions) 36 pounds boiled or 8 quarts White Sauce I, baked ham made without salt Remove rind, thick layer of fat and dark skin. Cut in slices one-half inch thick, then into one-half inch strips. Place in covered saucepan and heat in steamer. Mix with sauce and serve. Protein Total Calories in recipe 10,117 65,158 Calories in one portion 67 434 Breakfast Bacon (150 Portions) Place twenty pounds sliced bacon on .racks in the baking pans, fitting the pieces as closely to- 144 INSTITUTION RECIPES gether as possible. Cover bottoms of pans with water and place in hot ovens. When bacon be- comes brown on top, turn and brown the other side; about forty-five minutes required. Protein Total Calories in recipe 3,447 51,940 Calories in one portion 23 346 USES FOR COOKED MEATS Hash (150 Portions) 18 quarts chopped, cooked % cup salt meat % teaspoon pepper 6 quarts Brown Gravy 150 slices toast 5 tablespoons Worcester- 4 dozen hard cooked eggs shire sauce 5 quarts Tomato Sauce Heat brown gravy and add the meat and sea- soning. Arrange on toast, garnish with slices of hard cooked egg and serve with tomato sauce. Tomato sauce may also be used instead of the brown gravy. Protein Total Calories in recipe 12,138 35,292 Calories in one portion 80 235 Corned Beef Hash (150 Portions) 14 pounds cooked corned beef 1 teaspoon pepper 20 quarts mashed potatoes 1 cup salt Remove skin and gristle from corned beef; put through food chopper and add the mashed pota- MEATS 146 toes and seasoning to taste. Moisten with stock or boiling water. Grease the bottom of baking pan, spread mixture evenly and brown in oven. Cut in squares to serve. Protein Total Calories in recipe 8,052 31,600 Calories in one pori;ion 54 211 Baked Hash Make as Corned Beef Hash, using chopped ham, or a mixture of other meats. Shepherd's Pie (150 Portions) 40 pounds potatoes 12% pounds cooked beef, 3% quarts milk chopped % cup salt 4 onions 1 tablespoon pepper ^ cup salt 4% quarts Roast Beef Gravy 2 teaspoons pepper 3 teaspoons celery salt Cook and mash potatoes and add milk and sea- soning. Mix gravy, chopped onions and seasoning with the meat. Arrange in buttered baking pans a layer of potato, then a layer of meat and cover with a layer of potato. Bake in the oven unti^ thoroughly heated and the top is browned. Protein Total Calories in recipe 7,930 12,906 Calories in one portion 52 173 146 INSTITUTION RECIPES Casserole of Rice and Meat (150 Portions) 14 pounds cooked meat 3 quarts stock 8 pounds ■ uncooked rice 12 eggs 2 quarts soft bread crumbs % cup salt % cup chopped parsley 2 tablespoons pepper Juice of 6 onions 10 quarts Tomato Sauce Vz cup salt (used in boiling rice) Chop the meat and mix with the seasonings, onion juice, parsley, crumbs and beaten eggs. Add enough stock to make the mixture pack easily. Line buttered baking dishes with the cooked rice, fill with the meat and spread remainder of the rice over the top. Cover tightly and steam one hour. Serve with tomato sauce. Protein Total Calories in recipe 9,835 40,082 Calories in one portion 65 266 Stuffed Peppers (50 Portions) 50 peppers 1 quart milk 4 pounds meat, finely 2 tablespoons salt chopped 1% small loaves bread 2 quarts Buttered Crumbs Cut a slice from stem end of peppers and remove seeds. Parboil about five minutes; crumb bread and add to meat with seasoning and milk; mix well and fill peppers. Bake in a moderate oven about three-fourths of an hour. Remove from oven, cover with buttered crumbs and return to oven to brown crumbs. MEATS 147 Peppers may also be filled with creamed chicken or veal, covered with buttered crumbs, and baked in a moderately hot oven twenty to twenty-five minutes. Protein Total Calories in recipe 2,994 11,929 Calories in one portion 60 239 Scalloped Meat (150 Portions) 18 quarts chopped beef 5% tablespoons Worcester- 6 quarts Buttered Crumbs shire sauce 9 quarts Brown Gravy M cup salt % teaspoon pepper Use brown gravy left from Eoast Beef, Lamb or Veal; heat, add Worcestershire sauce, salt and pepper to taste. Put meat in baking dishes, pour over it the hot gravy, cover with buttered crumbs and brown in oven. Protein Total Calories in recipe 9,800 23,021 Calories in one portion 65 154 Scalloped Chicken (50 Portions) 4 quarts cooked chicken 2 quarts Roast Chicken meat Gravy 4 quarts boiled rice 2 quarts Buttered Crumbs Arrange alternate layers of cold, cooked sliced chicken and boiled rice in a buttered baking dish. Add gravy and cover with buttered crumbs. Bake 148 INSTITUTION RECIPES in a hot oven until crumbs are brown. White Sauce or Tomato Sauce may be used in place of gravy. Turkey may be used instead of chicken. Protein Total Calories in recipe 5,483 21,745 Calories in one portion 109 435 Mock Terrapin (50 Portions) 6 quarts cold cooked 3 tablespoons salt chicken (or veal) Cayenne 2 dozen hard cooked eggs 1 teaspoon ground mace 1 cup butter 1 teaspoon ground cloves 1 cup flour 4 quarts milk or cream Cut chicken into small pieces and put eggs through the food chopper. Make a White Sauce of the butter, flour, seasoning and hot milk. Add chicken and eggs ; reheat over hot water and serve garnished with Toast Points and parsley. Protein Total Calories in recipe 2,769 15,422 Calories in one portion 56 308 Chicken Croquettes (50 Croquettes) 4% quarts cooked chicken 1 ounce salt meat 1^ teaspoons onion juice 3 quarts milk 1^ teaspoons lemon juice % pound butterine 1 teaspoon pepper % pound flour % teaspoon cayenne DIPPING 5 eggs 5 tablespoons water 3 pounds bread crumbs MEATS 149 Prepare and cook as Beef Croquettes. Protein Total Calories in recipe 6,792 27,188 Calories in one portion 136 544 Beef Croquettes (150 Portions) 14 quarts cooked meat 1 grated nutmeg 2 pounds butterine % cup Worcestershire sauce 2 pounds flour 2 teaspoons itvion extract 9 quarts stock 1 teaspoon pepper % cup salt 1 onion DIPPING 8 pounds bread crumbs 15 eggs 1 cup water Grind meat finer than for Scalloped Meat, mix- ing onion through the meat while grinding. Make Brown Sauce of butter, flour, stock and seasoning; stir into the meat and pour into buttered shallow pans. When cool, form into shape, using one rounding tablespoonful for each croquette, then roll in crumbs, dip in beaten eggs and crumbs again. Fry in deep fat until brown, drain on paper. Serve with or without Tomato Sauce. Protein Total Calories in recipe 9,823 38,249 Calories in one portion 196 765 Ham and Egg Croquettes (50 Portions) 4 quarts minced ham 1 dozen hard cooked eggs 3 quarts White Sauce II 150 INSTITUTION RECIPES DIPPING 6 eggs 5 tablespoons water 3 pounds bread crumbs Chop eggs and add to minced ham. Mix with white sauce. Shape and cook as Beef Croquettes. Protein Total Calories in recipe 2,760 14,463 Calories in one portion 65 289 ADDITIONAL RECIPES 151 152 INSTITUTION RECIPES XVI SAUCES FOR MEATS AND VEGETABLES Buttered Cilimbs (4 Quarts) 4 quarts bread crumbs % pound melted butter Crumb stale bread by rubbing two pieces to- gether, or break in small pieces. If upper crust is a dark brown, remove it before crumbing. Melt, but do not brown butter; add to crumbs; mix thoroughly. Used with all scalloped dishes. One square baker's loaf makes about one quart of crumbs. Protein Total Calories in recipe 346 4,092 Calories in one quart 87 1,023 Poultry Dressing (12 Quarts) 12 quarts bread crumbs 2 tablespoons poultry 1 teaspoon pepper seasoning % cup salt 1% pounds butter, melted Prepare as for Buttered Crumbs, add the sea- soning, then stir in the butter. Protein Total Calories in recipe 1,040 12,276 Calories in one quart 87 1,023 IfiS 154 INSTITUTION RECIPES Roast Beef Gravy (4% Quarts) 1% cups beef drippings % teaspoon pepper 2 cups sifted flour 4 quarts boiling water or % cup salt Soup Stock Take beef drippings from roasting pan, add flour, seasoning and hot liquid as for White Sauce. When roast is removed, pour fat and water from pan and save for soup stock and gravies. Pour sauce into the roasting pan and stir until gravy is brown and richly flavored. Protein Total Calories in recipe 133 882 Calories in one quart 30 196 Gravy for Roast Chicken (6 Quarts) 2 cups chicken fat % teaspoon pepper 2% cups sifted flour % cup salt 6 quarts boiling water, or water from roasting pan Make as Brown Sauce. Protein Total Calories in recipe 145 4,490 Calories in one quart 24 748 Giblet Sauce (6 Quarts) 2 cups fat from pan % cup salt 2% cups sifted flour 6 quarts water from pan, % teaspoon pepper or boiling water Giblets from 12 chickens SAUCES— MEATS AND VEGETABLES 155 Clean and cook giblets in water until tender, drain, cut in one-half inch pieces, use water as part of the six quarts. Make Brown Sauce of the remaining ingredients; stir into it the chopped giblets. Serve hot. Protein Total Calories in recipe 1,161 6,028 Calories in one quart 145 754 White Sauce I (6 Quarts) 1 pound butter % teaspoon pepper 3 cups sifted flour 4 quarts whole milk % cup salt 2 quarts hot water Heat milk in double boiler. Heat butter in large saucepan, stirring with wooden spoon; when it bubbles add flour, salt and pepper, which have been mixed together. Stir until perfectly smooth ; add gradually the hot milk and water, stirring constantly; allow the mixture to thicken and boil each time before adding more milk. After milk is added, place sauce in double boiler in which the milk was heated. Protein Total Calories in recipe 649 7,202 Calories in one quart 108 1,200 White Sauce II (4 Quarts) 1 pound butter % cup salt % pound flour % teaspoon pepper 4 quarts milk 156 INSTITUTION RECIPES Make as White Sauce I. This sauce is used for cutlets and croquettes. Protein Total Calories in recipe 649 7,202 Calories in one quart 162 1,800 Brown Sauce (6 Quarts) 1 pound butter M, cup salt 3 cups flour % teaspoon pepper 6 quarts stock or water Brown butter add flour, and stir until well browned; add gradually the stock or water. Add seasoning. Protein Total Calories in recipe 171 4,690 Calories in one quart 28 781 Egg Sauce I (6 Quarts) 3 quarts boiling water 3 cups flour 2 quarts hot milk % cup salt 1 pound butter % teaspoon pepper 16 hard-cooked eggs Make a sauce of butter, flour, seasoning and hot liquid. Chop eggs in a wooden bowl and add to the sauce in a double boiler. Serve hot. Serve with Baked or Broiled Fish. Froiteln Total Calories in recipe 776 6,964 Calories in one quart 166 1,391 SAUCES— MEATS AND VEGETABLES 157 Egg Sauce II (5 Quarts) 5 quarts boiling water % cup salt 1 pound butter ^ teaspoon pepper 3 cups flour 16 hard cooked eggs Prepare as Egg Sauce I. Protein Total Calories in recipe 456 5,698 Calories in one quart 91 1,144 Mint Sauce (2% Quarts) 1% quarts water 1 quart vinegar 1 pound sugar 1 quart mint leaves Dissolve sugar in the water and add vinegar. Pour over the finely cut mint leaves and cook in double boiler for one-half hour. Do not allow to boil. Cool and serve with cold or hot roast lamb. Prot&ln Total Calories in recipe 1,814 Calories in one quart 725 Tomato Sauce (6 Quarts) 1 No. 10 can tomatoes 1 teaspoon peppercorns U, cup sugar 1 teaspoon soda 4 teaspoons salt 1 pound butter % dozen bay leaves 2 cups flour 2 quarts soup stock or water Cook tomatoes, sugar, salt, bay leaves and pep- percorns together until the tomatoes are tender; 158 INSTITUTION RECIPES strain, pressing all through except seeds ; then add the soda and soup stock. Make sauce by melting butter, adding flour and tomato mixture gradually, as for White Sauce. This may be served with quail on toast, maca- roni, rice, croquettes or plain hash. Protein Total Calories in recipe 261 5,185 Calories in one quart 52 1,037 Creole Sauce (5 Quarts) 1% No. 10 cans tomatoes 4 green peppers 1 quart water 2 small onions M pound butterine 1 can pimento % pound flour 2 cups canned mushrooms % cup salt Add water to tomatoes and cook until tomatoes are very soft. Chop onions and peppers and cook in butterine, add flour, stir until smooth, then add gradually the tomato and stir until it boils. Cut pimentoes and mushrooms into pieces and add to the sauce. Protein Total Calories in recipe 415 3,844 Calories in one quart 83 769 Bechamel Sauce (5 Quarts) 3 quarts white stock 2 quarts milk 1 small onion, chopped 1 pound butterine 1 small carrot, chopped %, pound flour 2 bay leaves 1 tablespoon salt 1 tablespoon peppercorns % teaspoon paprika % cup parsley SAUCES— MEATS AND VEGETABLES 159 Cook onion, carrot, bay leaves and peppercorns in the stock about twenty minutes. Strain, add to the heated milk and make White Sauce of re- maining ingredients. Add chopped parsley and serve over fish. Calories in recipe . . . Calories in one quart. Protein Total 419 5,914 84 1,183 Hot Tartare Sauce (2 Qnarts) 1% quarts White Sauce I 1 cup stuffed olives, chopped 1 cup Mayonnaise I 2 cups sweet pickles, chopped % cup vinegar Add mayonnaise, olives, pickles and vinegar to the white sauce. Stir constantly until the mix- ture is heated, but do not let it come to the boiling point. Protein Total Calories in recipe 173 2,815 Calories in one quart 87 1,408 Tartare Sauce (5 Cups) 2 teaspoons mustard 1 quart olive oil 2 teaspoons salt Vi cup vinegar Cayenne U, cup chopped stuflPed olives 2 teaspoons powdered sugar % cup chopped dill pickle 4 egg yolks % cup chopped onion Make a thick mayonnaise with the first seven ingredients. Chop olives, pickle and onion very 160 INSTITUTION RECIPES fine and squeeze until they are dry. Add to the mayonnaise just before serving. Protein Total Calories in recipe 37 8,414 Calories in one cup 7 1,683 Caramel for Coloring Gravies Melt four cups of sugar with one-fourth cup of boiling water in a smooth frying pan. Stir con- stantly until the syrup becomes a dark brown color, then add two cups of boiling water and boil gently about five minutes. This caramel is bitter in taste. Bottle and use as kitchen bouquet for coloring meat gravies. ADDITIONAL RECIPES 161 162 INSTITUTION RECIPES XVII VEGETABLES Vegetables include nearly all kinds of plant food except fruits, grains and nuts. The following table will show their comparative food values : Carbo- Water Protein Fat hydrates Ash Asparagus, raw 94.0 1.8 .2 3.3 1.0 Asparagus, canned 94.4 1.5 .1 2.8 1.2 Beans, string, raw 89.2 2.3 .3 7.4 .8 Beans, string, cooked 95.0 .8 1.1 1.9 .9 Beets, cooked 88.6 2.3 .1 7.4 1.6 Beets, raw 87.5 1.6 .1 9.7 1.1 Cauliflower, raw 90.8 1.6 .8 6.0 .8 Celery, raw 94.5 1.1 .1 3.3 1.0 Corn, raw 75.4 3.1 1.1 19.7 .7 Corn, canned 76.1 2.8 1.2 19.0 .9 Lettuce, raw 94.7 1.2 .3 2.9 .9 Mushrooms, raw 88.1 3.5 .4 6.8 1.2 Onions, raw 87.6 1.6 .3 9.9 .6 Onions, cooked 91.2 1.2 1.8 4.9 .9 Peas, dried 9.5 24.6 1.0 62.0 2.9 Peas, green 74.6 7.0 .5 16.9 1.0 Peas, cooked 73.8 6.7 3.4 14.6 1.5 Potatoes, raw 78.3 2.2 .1 18.4 1.0 Potatoes, boiled 75.5 2.5 .1 20.9 1.0 Potatoes, sweet, raw 69.0 1.8 .7 27.4 1.1 Potatoes, sweet, boiled 51.9 3.0 2.1 42.1 .9 Spinach, raw 92.3 2.1 .3 3.2 2.1 Spinach, cooked 89.8 2.1 4.1 2.6 1.4 Tomatoes, raw 94.3 .9 .4 3.9 .5 Tomatoes, canned 94.0 1.2 .2 4.0 .6 U. S. Department of Agriculture. 163 164 INSTITUTION RECIPES General Rules Wash thoroughly; pare or scrape, if skins must be removed. Stand in cold water until cooked, to keep them crisp and to prevent their being discolored. Cook in boiling water or steam. Use one tablespoonful of salt with every gallon of water; put the salt into the water when the vegetables are about one-half cooked. All vege- tables must be drained as soon as tender. Sea- son with salt and pepper and serve hot with butter or sauce. Cold vegetables may be used for salads, or may be placed in baking dish with one-half the quantity of sauce, covered with buttered crumbs and browned in a hot oven. Canned vegetables are sold in cans of different sizes, and are referred to by number, according to the size. No. 1, No. 2, No. 2i/^ and No. 3 are those commonly used in the home. No. 10 size is frequently called a gallon can, but it does not always contain a full gallon. The brand costing the least money is not necessarily the cheapest one to purchase. When selecting canned goods it is well to test several brands. Pour the contents of a can into a colander, drain off the liquid, measure it, and weigh the solid material. Test several cans in this way and then compare the price, amount of liquid and weight of solids in the differ- ent cans. The cheapest brand is the one which VEGETABLES 165 yields the largest amount of solid food in propor- tion to its cost. When using canned vegetables, turn them into a sieve or colander, and pour water from the faucet over them, in order to remove the taste of the can. Allow them to stand an hour to improve the flavor. Baked Potatoes (150 Portions) Select one hundred and fifty smooth potatoes of uniform size. Scrub thoroughly; place in baking pans and bake in hot oven two hours, or longer, if necessary. Protein Total Calories in one medium potato 11 100 Stuffed Potatoes (150 Portions) 150 medium-sized potatoes 2 pounds butter 4 quarts milk 9 ounces salt 6 tablespoons paprika Prepare and cook potatoes as for Baked Pota- toes. When soft cut a slice from top of each potato and remove contents. Mash, add milk, butter and seasoning and beat until light. Refill skins and bake in hot oven until tops are browned. Protein Total Calories in recipe 2,280 25,904 Calories in one portion 15 173 166 INSTITUTION RECIPES Franconia Potatoes (150 Portions) One bushel of pared potatoes. Steam, when tender place in broiler pan enough potatoes to cover the bottom of the pan ; pour over them the fat which has dripped from the beef while roast- ing; brown on both sides. Serve very hot. Serve with Roast Beef or Roast Pork. Protein Total Calories in recipe 2,044 21,665 Calories in one portion 14 144 Mashed Potatoes (150 Portions) 45 pounds white potatoes 1 pound butter 3 quarts hot milk % cup salt Wash and pare potatoes. Steam until tender. Pass through the potato plunger; stir into them the hot milk in which the butter has been melted ; sprinkle salt over the potatoes and beat until light and creamy. Protein Total Calories in recipe 1,806 18,840 Calories in one portion 12 126 Mashed Potatoes with Tomatoes and Peas (150 Portions) 33 pounds pared potatoes 3 quarts water 2 cups salt (for cooking 2 onions potatoes) % pound butterine 3 quarts hot milk 1% pounds flour 2 No. 10 cans tomatoes 1% cans No. 10 peas Seasoning VEGETABLES 167 Cook and mash potatoes ; add hot milk and beat until light. Cook tomatoes and water; add peas which have been drained and rinsed. Cook onion in butterine five minutes, add flour and liquid from tomatoes to make sauce. When sauce has thickened add remaining tomato pulp and peas. Serve with sauce poured over potato. Protein Total Calories in recipe 2,985 22,434 Calories in one portion 20 150 Scalloped Potatoes I (150 Portions) 25 pounds white potatoes 2^ pounds butter 6 quarts milk Ve cup salt % teaspoon pepper Cut cold or freshly cooked potatoes in slices or one-half inch cubes and place in baking dishes. Heat the milk, add butter, salt and pepper, pour over the potatoes and bake until milk is well absorbed and the whole a golden brown. Protein Total Calories in recipe 1,756 21,938 Calories in one portion 12 . 146 Scalloped Potatoes II (50 Portions) 10 pounds potatoes M pound butter 4 quarts milk Salt % cup flour Pepper 168 INSTITUTION RECIPES Wash, pare and cut potatoes in slices. Arrange in layers in buttered baking dish and sprinkle each layer with flour, seasoning and bits of butter. Heat milk, pour over potato and bake in moderate oven until potatoes are soft. Protein Total Calories in recipe 835 6,624 Calories in one portion 17 132 Hashed Brown Potatoes (150 Portions) 30 pounds cold cooked % cup salt potatoes % teaspoon pepper 2 pounds bacon fat Pass cold, cooked potatoes through the food chopper, mix with salt, pepper and bacon fat; spread evenly in baking pans and brown. Cut in squares and serve. Protein Total Calories in recipe 1,192 19,504 Calories in one portion 8 130 Lyonnaise Potatoes (150 Portions) 30 pounds cold boiled 1 pound bacon fat potatoes % cup salt 2 teaspoons pepper Slice potatoes. Melt one-half cup fat in frying pan; when hot add one-third of the potatoes, sea- son with salt and pepper and cook until potatoes VEGETABLES 169 are brown, stirring occasionally. Repeat the process until all are browned. Protein Total Calories in recipe 1,192 15,422 Calories in one portion 8 103 Creamed Potatoes (150 Portions) 10 quarts White Sauce I 25 pounds pared potatoes Cook potatoes and cut into one-half inch cubes, reheat in steamer, pour the white sauce over them and serve. Cold potatoes, or those freshly cooked, may be used. Chopped parsley may be added. Protein Total Calories in recipe 2,075 21,453 Calories in one portion 14 143 Potato Puff (150 Portions) 18 quarts mashed potatoes 1% pounds butter 2 dozen eggs 6 tablespoons salt 2% quarts milk % teaspoon pepper Heat milk and butter together, pour over the beaten yolks; add salt and pepper, then stir into the potatoes, and add carefully the well-beaten whites of eggs. Heap in greased baking dishes and bake in hot oven until brown. Protein Total Calories in recipe 1,957 17,943 Calories in one portion 13 120 170 INSTITUTION RECIPES Potato Croquettes (50 Portions) 9 pounds potatoes 1 tablespoon salt 4 eggs % teaspoon nutmeg % pound butterine % teaspoon cayenne 1 cup milk 1% teaspoons paprika DIPPING: 5 eggs , 5 tablespoons water 3 pounds bread crumbs Boil or steam potatoes until tender. Drain and dry thoroughly. Mash them, add hot milk in which butterine has been melted, and seasoning, then add well beaten eggs to the hot mixture. Beat until very light, cool slightly and form into balls between the hands; roll on a board until desired length and flatten the ends. Dip in egg and crumbs and fry in deep fat until a golden brown. Drain on brown paper. Protein Total Calories in recipe 1,112 8,241 Calories in one portion 22 165 Glazed Sweet Potatoes (150 Portions) 1 bushel sweet potatoes 1 quart boiling water 3 pounds sugar % pound butter Wash and steam the potatoes. Scrape, cut in halves lengthwise and put into shallow pans. Make a syrup by boiling for five minutes the sugar VEGETABLES 171 and water, add the butter. Brush potatoes with the syrup and bake until brown. Protein Total Calories in recipe 1,533 34,006 Calories in one portion 10 227 Browned Sweet Potatoes (150 Portions) 60 pounds sweet potatoes 1 pound butter Prepare as Glazed Sweet Potatoes, using only melted butter over the potatoes. Brown in the oven or in broiler. Protein Total Calories in recipe 1,542 30,308 Calories in one portion 10 202 Sweet Potato Croquettes (50 Croquettes) 7 pounds potatoes, un- % cup parsley cooked 1% ounces salt 6 eggs Vs teaspoon cayenne M, pound butter % teaspoon white pepper 1 cup milk DIPPING: 5 eggs 5 tablespoons water 3 pounds bread crumbs Boil and mash the potatoes. Mix melted butter, milk and eggs ; stir into the hot mashed potatoes, add parsley, salt and pepper. Beat thoroughly and turn on a platter to cool. Shape, roll in crumbs, beaten egg and crumbs. Fry in deep fat ; drain on paper. Protein Total Calories in recipe 1,038 9,196 Calories in one portion 21 184 172 INSTITUTION RECIPES Aspai'agiis (50 Portions) 8 bunches asparagus Boiling, salted water % pound butter Cut off lower parts of stalks, untie bunches, wash thoroughly and retie in small bunches for individual serving. Cook in boiling salted water from thirty to forty minutes or until tender. Drain and serve spread with softened butter. Remove strings from bunches before serving. Protein Total Calories in recipe 448 7,530 Calories in one portion 8 150 Baked Beans (150 Portions) 9 quarts pea beans 6 pounds bacon or salt 1 cup salt pork 1% cups brown sugar 2% cups molasses 1 quart boiling water Sort beans, removing any foreign substance; wash and soak over night in cold water. Drain, cover with fresh cold water, heat slowly, and cook until skins will burst when exposed to air, but do not allow them to break in the water. Drain. Scald and scrape the rind of fat salt pork, cut in three pieces, then cut each piece through the rind every one-half inch, making cuts one inch deep. Put beans in three stone jars, bury the pork in the beans, leaving rind exposed. Mix sugar, salt, molasses and boiling water; add an equal amount VEGETABLES 173 to each jar, then fill jars with boiling water. Cover jars and bake all day in a slow oven, adding water as needed. Two hours before serving remove lid and allow beans to dry and brown. Serve with Steamed Brown Bread. Protein Total Calories in recipe 6,996 46,300 Calories in one portion 40 308 Sti'ing Beans (150 Portions) 1% baskets string beans % cup salt % pound butter % teaspoon pepper Remove strings from ends and sides of the beans; break in two or three pieces according to the size of the bean. Wash thoroughly and place in steamer basket ; steam until tender. Pour into large saucepan and add melted butter, salt and pepper. Mix as carefully as possible to prevent breaking the beans. - Protein Total Calories in recipe 1,151 7,024 Calories in one portion 8 47 Canned String Beans (150 Portions) 5 No. 10 cans string beans M cup salt Vz pound butter % teaspoon pepper Pour beans into colander, rinse with fresh water; place in covered saucepan, and heat in steamer. When hot season as fresh beans. Protein Total Calories in recipe 656 4,767 Calories in one portion 4 32 174 INSTITUTION RECIPES Buttered Beets (150 Portions) 1 basket beets % teaspoon pepper % cup salt Vz pound butter, melted Wash beets and cook until tender. Leave two or three inches of the top on until they are cooked. Put in cold water, remove skin, slice, reheat and season. They may be served cold with vinegar, or used to garnish potato salad. Calories in recipe Calories in one portion. Protein Total 836 7,589 6 51 Creamed ■CauIilSowel' (50 Portions) 8 medium-sized cauliflowers Boiling, salted water 3 quarts White Sauce I Remove leaves, cut off stalks, separate flowerets and soak thirty minutes in cold water to cover. Cook twenty minutes, or until tender, in boiling, salted water; drain, and reheat in the white sauce. Protein Total Calories in recipe 707 6,257 Calories in one portion 14 105 Creamed Celery (50 Portions) 7 quarts diced celery 2 tablespoons salt % pound butter V4, teaspoon pepper % pound flour 1 quart milk 1 quart water in which celery was cooked VEGETABLES 175 Wash, scrape and cut celery stalks in one-inch pieces. Cook twenty minutes, or until tender, in boiling, salted water. Drain and add to sauce made of remaining ingredients. This is a satis- factory way of using the outer stalks of celery. Protein Total Calories in recipe 611 4,562 Calories in one p'ortion 12 91 Fresh Corn (150 Portions) 12 dozen ears of corn 1 cup salt Remove husk and silk from com; trim where necessary and break all long ears. Wash and place com in large steam cooker of boiling water, to which has been added the salt. Boil one-half hour. Turn off steam and allow corn to remain in water until served. Protein Total Calories in recipe 1,414 11,570 Calories in one portion 10 77 Creamed Com (150 Portions) 5 No. 10 cans of corn % pound butter 3 quarts White Sauce I % cup salt Empty corn into large covered saucepan; heat in steamer. When hot, stir into it the white sauce, melted butter and salt. 176 INSTITUTION RECIPES If the com is very thick, add milk before serv- ing; if very thin, drain and use this liquid in mak- ing white sauce. Protein Total Calories in recipe 1,976 20,104 Calories in one portion 13 134 Succotash (150 Portions) 4 No. 10 cans com ^ cup salt 4 quarts dried lima beans 1% teaspoons pepper 1 pound butter Wash and soak lima beans over night in enough water to allow them to swell. Drain, add boiling water and cook slowly until tender. Heat corn in double boiler, add lima beans, butter and sea- soning. Protein Total Calories in recipe 3,966 27,746 Calories in one portion 27 185 Scalloped Corn (150 Portions) 4 No. 10 cans corn % cup salt 1 pound butter % cup sugar 3 quarts milk 9 quarts Buttered Crumbs Heat milk and butter; pour into the com; add salt and sugar. Pour into baking dishes and cover each dish with buttered crumbs. Bake until thoroughly heated and well browned. If corn is very thin, use less milk. Protein Total Calories in recipe 2,466 24,649 Calories in one portion 16 164 VEGETABLES 177 Corn Pudding I (50 Portions) 4 quarts fresh corn pulp 2 quarts milk 12 eggs Ys cup salt % cup flour 1 teaspoon pepper 2 tablespoons sugar % pound butter, melted Score each grain of corn by passing the ear over a grater and scrape all pulp from the grains. Add the beaten eggs, flour, milk, seasoning and melted butter. Pour into buttered baking dishes and bake in a moderate oven three-fourths to one hour, according to the size of the baking dish. Protein Total Calories in recipe 904 6,241 Calories in one portion 23 156 Corn Pudding II (50 Portions) 4 No. 3 cans grated corn Cayenne Yolks 8 eggs 4 ounces butter 2 tablespoons sugar ^ pound flour 1 tablespoon salt 2 quarts milk Whites 8 eggs Mix beaten yolks, sugar, salt and cayenne with the com. Make White Sauce of butter, flour and milk, add it to the com, then fold in the beaten whites of eggs. Pour into greased baking dishes and cook in a moderate oven. Prot&In Total Calories in recipe 870 6,473 Calories in one portion 17 129 178 INSTITUTION RECIPES Corn Fritters I (150 PYitters) 4 gaarts fresh corn pulp Yi cup salt 1 cup flour 3 tablespoon^ sugar 12 eggs % pound butter 1 teaspoon pepper / Score each grain of com by passing the ear of corn over the grater, and scrape all pulp from the grains. Add beaten eggs, flour, seasoning and melted butter. If the mixture is too thick, add enough milk to make the consistency of a thin batter. Bake on a slightly greased griddle. Protein Total Calories in recipe 797 5,775 Calories in one fritter 5 38 Corn Fritters II (50 Portions) 4 pounds corn pulp 1 tablespoon salt 1 pint milk 2 tablespoons baking 8 eggs powder 1% pounds flour Use grated com if possible. If ordinary canned corn must be used put it through the food chopper. Mix milk with beaten eggs, add to the com, stir in the well-mixed dry ingredients and drop by spoonfuls into hot fat. Cook until brown. Drain on paper. Serve hot. Protein Total Calories in recipe 762 5,036 Calories in one portion 15 100 VEGETABLES 179 Creamed Car'rots (50 Portions) 8 pounds carrots, diced 4 quarts White Sauce I Cook diced carrots in boiling, salted water, or steam in vegetable cooker until tender. Drain, add to white sauce with additional seasoning, if necessary. Calories in recipe Calories in one portion. Protein Total 592 6,441 12 129 Carrots and Peas (50 Portions) 1 No. 10 can peas % pound butterine 4 pounds carrots, diced % teaspoon pepper 1 tablespoon salt Arrange alternate layers of cooked, diced car- rots and peas in steamer pans, add melted butter- ine and seasoning. Reheat and serve. Protein Total Calories in recipe 626 3,366 Calories in one portion 11 67 Boiled Onions (50 Portions) 18 pounds onions 2 teaspoons pepper 2% tablespoons salt % pound butter Put onions in cold water and remove skins while under water. Drain, put in saucepan and cover with boiling water; boil five minutes, drain, and 180 INSTITUTION RECIPES recover with boiling salted water. Cook slowly one hour, or until soft, but not broken. Drain and season with salt, pepper and butter. Protein Total Calories in recipe 536 4,832 Calories in one portion 11 96 Scalloped Onions (50 Portions) 12 pounds onions 4 quarts White Sauce I 2 quarts Buttered Crumbs Cut onions in quarters. Place in buttered bak- ing dish, cover with white sauce, sprinkle with crumbs and place on grate in oven until crumbs are brown. Protein Total Calories in recipe 899 9,235 Calories in one portion 18 185 Fresh Peas (150 Portions) 2 bushels peas 1 pound butter % cup salt % teaspoon pepper Shell, wash and cook in boiling water until tender. Drain, season and serve. Protein Total Calories in recipe 7,334 31,600 Calories in one portion 49 211 Creamed Peas (150 Portions) 6 No. 10 cans peas V4. cup salt 6 quarts White Sauce I % teaspoon pepper VEGETABLES 181 Drain peas in colander, rinse in fresh water and place in saucepan; cover tightly and heat in steamer. Add white sauce to the hot peas; stir carefully to avoid breaking them. Protein Total Calories in recipe 3,275 17,961 Calories in one portion 22 120 Spinach (150 Portions) 1 barrel spinach % pound butter % cup salt 1 teaspoon pepper 2% dozen hard cooked eggs Remove roots, discarding wilted leaves; wash carefully to remove all sand, using four or five waters, if necessary. Put three quarts of hot water and one-half cup salt into small steam cooker, add a part of the spinach, cook until leaves are tender, stirring occasionally; add remainder of spinach as soon as there is room for it in the cooker. When all is tender, drain thoroughly; chop in wooden bowl; reheat, season with pepper, melted butter, and salt, if needed. Garnish with slices of hard- cooked eggs. One-half nutmeg grated into the water in which spinach is cooked gives a pleasant flavor. Seven No. 10 cans spinach equivalent to one barrel of fresh spinach. Protein Total Calories in recipe 2,059 7,540 Calories in one portion 14 50 182 INSTITUTION RECIPES Summer Squash (150 Portions) 2 baskets of squash 3 quarts White Sauce I Vi pound butter % cup salt Wash, pare and cut squash into pieces ; place in steamer basket and steam until tender. Pass through potato plunger into colander, drain, add seasoning and white sauce. Place in double boiler until served. Protein Total Calories in recipe 1,086 11,626 Calories in one portion 7 77 Stewed Tomatoes (150 Portions) 5 No. 10 cans tomatoes 1 teaspoon soda % cup salt 1 pound butter 3 small onions 6 quarts bread crumbs 1 teaspoon pepper M, cup sugar Cook tomatoes, salt and onion together several hours. Add the soda, pepper, sugar, butter and crumbs. Protein Total Calories in recipe 1,157 10,072 Calories in one portion 8 67 Scalloped Tomatoes (150 Portions) 6 No. 10 cans tomatoes Salt 5 quarts Buttered Crumbs Pepper Place the bread crumbs and tomatoes in alter- nate layers in baking dishes, having crumbs on VEGETABLES 183 top. Season each layer of tomatoes with salt and pepper. Bake from thirty to forty-five minutes. If fresh tomatoes are used, prepare them as for slicing; cut in pieces and cook until tender. Protein Total Calories in recipe 1,147 9,771 Calories in one portion 8 66 Stuffed Tomatoes (50 Portions) 50 medium-sized tomatoes 2 tablespoons salt 1% pounds uncooked rice % teaspoon pepper or 3 quarts boiled rice 1 pound bread crumbs 6 onions % cup melted butter Wipe tomatoes and remove thin slice from stem end. Take out seeds and pulp and drain oif liquid. Sprinkle inside of tomatoes with salt, invert and let stand until the filling is ready. Chop onions very fine and cook in one-half of the melted but- ter until they are soft but not brown. Add 1 emaining butter to one quart of the bread crumbs, with seasoning to taste, and reserve for spreading over the tops of the tomatoes. Add cooked onions, remainder of the crumbs and seasoning to the rice, tomato pulp and liquid, mix well and add more salt and pepper if required. Refill tomatoes, cover the tops with buttered crumbs, place in baking dish and bake about thirty minutes in a moderate oven. Protein Total Calories in recipe 665 6,191 Calories in one portion 13 124 184 INSTITUTION RECIPES Creamed Tufnips (150 Portions) % bushel turnips 4 quarts White Sauce II Wash and remove thick skin from turnips; cut into small pieces and pass through food chopper. Place in steamer basket and steam until tender. Turn into saucepan, add white sauce and more seasoning, if necessary. Calories in recipe Calories in one portion Protein Total 710 8,521 6 57 ADDITIONAL RECIPES 185 186 INSTITUTION RECIPES XVIII SALADS Almost all kinds of meat, fish, vegetables and fruits may be mixed with a dressing and served as salads. It is essential to serve the salad cold and daintily garnished. All salad plants, as celery, lettuce and water- cress, should be carefully washed in cold water to free them from dust and insects. They should be allowed to stand in cold water for a while to become crisp. Shake the water from the leaves and dry them without bruising, using a clean towel or soft cheesecloth. Do not add the dress- ing until ready for serving, as it wilts the leaves. Meat or fish should be cut into one-half inch dice, marinated with French Dressing and allowed to stand an hour before combining with the other parts of the salad. Mix with the Mayonnaise before serving. French Dressing is used with green vegetable salads and either Mayonnaise or French Dressing with potato or tomato salad. For garnishing salads, highly-flavored ma- terials, as olives, parsley, radishes and nasturtium leaves and blossoms, may be used ; or materials of contrasting colors, as hard cooked eggs, lobster coral or pieces of beets and tomatoes ; or some deli- 187 188 INSTITUTION RECIPES cate material as celery tips, hearts of lettuce, etc. Salads should always be tastefully garnished. French Dressing (1% Quarts) '%, cup salt 2 teaspoons onion extract 2 teaspoons pepper 1 quart olive oil 1% cups vinegar Shake all together in a bottle. Protein Total Calories in recipe 8,164 Mayonnaise I (2% Quarts) 1 tablespoon mustard 2 quarts olive oil 1 tablespoon salt ^ pint vinegar 1 teaspoon cayenne % cup boiling water Yolks of 8 eggs Whites of 4 eggs Mix mustard, salt and cayenne until well blended ; add the yolks of the eggs, then add a few drops of oil, beating with egg beater or wooden spoon. When it thickens, add a little vinegar, then alternately the remainder of oil and vinegar. Add slowly the boiling water. Stir in beaten whites of eggs just before serving. Protein Total Calories in recipe 127 16,796 Calories in one quart 46 6,109 SALADS 189 Mayonnaise II (3 Quarts) 2 tablespoons powdered 12 egg yolks sugar 2 quarts olive oil 1 tablespoon salt % pint lemon juice % teaspoon cayenne % pint heavy cream Mix dry ingredients, add egg yolks, then add olive oil as in Mayonnaise I, using lemon juice instead of vinegar. Whip the cream and add to dressing when ready to serve. This dressing is preferred for fruit salads. Protein Total Calories in recipe 127 17,853 Calories in one quart 42 5,951 Mayonnaise III (3 Quarts) 1 tablespoon mustard 12 hard-cooked egg yolks Vi teaspoon cayenne 6 raw egg yolks 2 tablespoons salt 3V^ quarts olive oil 1 cup lemon juice Mix mustard, cayenne and salt. Mash hard cooked egg yolks and add with raw egg yolks to seasoning, then proceed as in Mayonnaise I. Protein Total Calories in recipe 160 21,423 Calories in one quart 53 7,141 Boiled Dressing I (4 Quarts) 2% quarts milk M cup mustard V2 cup butter % cup sugar 4 cups vinegar % teaspoon cayenne % cup salt 15 eggs 190 INSTITUTION RECIPES Heat milk and butter in double boiler. Heat vinegar in a saucepan. Beat the eggs until thor- oughly broken, add to the well-mixed dry ingredi- ents; pour over these the hot milk and butter, stirring constantly. Place in double boiler and cook until it thickens, as for Soft Custard Sauce. Remove from the stove, add the heated vinegar, strain, cool and serve. Protein Total Calories in recipe 668 3,904 Calories in one quart 167 976 Boiled Dressing II (3% Quarts) 2 quarts milk ^ cup mustard Vs pound butter % cup sugar 3 cups vinegar % teaspoon cayenne yi cup salt 15 eggs Prepare as Boiled Dressing I. Protein Total Calories in recipe 613 4,462 Calories in one quart 175 1,274 Boiled Dressing III (3% Quarts) 6 tablespoons mustard 1% cups vinegar 6 tablespoons flour 1 quart milk 2^ tablespoons salt 9 eggs 1 tablespoon sugar % pound butterine 1 quart thin cream, whipped Mix together all the dry ingredients, add beaten eggs, vinegar, milk and butterine and cook over SALADS 191 hot water until quite thick. When thoroughly chilled add the whipped cream. This dressing is specially nice for lettuce sandwiches. Sour cream may be used instead of sweet cream. When this is done decrease the amount of vine- gar used. Protein Total Calories in recipe 440 4,017 Calories in one quart 126 1,147 Chicken Salad I (150 Portions) 25 fowls or 1 pint French Dressing 22% quarts of meat 20 quarts celery 8 quarts Mayonnaise I Cut cold, steamed chicken in small pieces, dis- carding skin, and marinate with French dressing. When ready to serve, mix the meat with the celery which has been cut into small pieces. Mix with Mayonnaise I or III, or Boiled Dressing II, and serve on lettuce leaves. Protein Total Calorics in recipe 11,788 75,969 Calories in one portion 79 506 Chicken Salad II (150 Portions) 50 pounds fowl or 16 quarts celery 10 quarts diced meat 1 pint French dressing 20 pounds shoulder of veal or 8 quarts Mayonnaise I 10 quarts diced meat 192 INSTITUTION RECIPES Prepare same as Chicken Salad I. Protein Total Calories in recipe 19,248 100,043 Calories in one portion 128 667 Salmon Salad (50 Portions) 5 pounds canned salmon 1 tablespoon salt 1% quarts Mayonnaise I % teaspoon paprika 6 heads lettuce Drain salmon, remove bones and break fish into small pieces. Mix with the dressing and add more seasoning, if necessary. Serve on lettuce leaves. Protein Total Calories in recipe 1,908 11,677 Calories in one portion 38 234 Tuna Salad (50 Portions) 8 No. 3 cans tuna fish m teaspoons celery salt 4 quarts diced celery 6 heads lettuce 2 quarts Mayonnaise I Drain fish and break into small pieces. Add celery, celery salt and mayonnaise. Serve arranged on bed of lettuce leaves. Protein Total Calories in recipe 2,035 18,112 Calories in one portion 41 362 Egg Salad (50 Portions) 50 hard-cooked eggs 6 heads lettuce 1^ quarts Mayonnaise I SALADS 193 Cut eggs in slices, arrange on bed of lettuce and garnish with mayonnaise dressing. Protein Total Calories in recipe 1,351 11,728 Calories in one portion 27 235 Devilled Egg Salad (150 Portions) 12 dozen hard-cooked eggs 1 tablespoon pepper 2 tablespoons mustard 1 quart vinegar 6 tablespoons salt 18 heads lettuce 2% quarts Mayonnaise I Cut the eggs in halves lengthwise; remove yolks, mash them and add seasoning. Mix well and add vinegar. Form into balls and refill whites. Serve on bed of lettuce leaves garnished with mayonnaise. Protein Total Calories in recipe 3,846 27,337 Calories in one portion 26 182 Egg and Celery Salad (150 Portions) 20 quarts chopped celery % cup salt 4 dozen hard-cooked eggs % tablespoonful celery salt 1 cup Prendh Dressing 18 heads lettuce 3% quarts Boiled Dressing II Wash, scrape and cut stalks of celery in small pieces, mix with finely chopped eggs, seasoning and French dressing. Serve on lettuce leaves with boiled dressing. Protein Total Calories in recipe 2,384 11,267 Calories in one portion 15 75 194 INSTITUTION RECIPES Pineapple and Cheese Salad (50 Portions) 4 pounds pineapple 1 pint Mayonnaise I % pound cheese, grated 6 heads lettuce Cut fresh pineapple into half -inch slices, remove skin and eyes and cut slices into cubes, discarding the core. Canned pineapple must be thoroughly drained from syrup. Mix with grated cheese and mayon- naise, chill and serve arranged on lettuce leaves. Protein Total Calories in recipe 512 7,602 Calories in one portion 10 152 Prune and Cheese Salad (50 Portions) 3 pounds prunes 1% teaspoon paprika 1% pounds cheese 6 heads lettuce 1% quarts Mayonnaise I Wash and scald prunes, then soak in cold water until they have become softened. Drain and wipe dry. Split, remove stones and fill cavities with grated cheese to which paprika has been added. Arrange on lettuce leaves and garnish with mayonnaise. Protein Total Calories in recipe 887 14,344 Calories in one portion 18 287 Neufchatel Salad (50 Portions) 2% pounds Neufchatel 6 heads lettuce cheese 10 small bunches radishes 2% cups French Dressing SALADS 195 Cut the cheese in half-inch cubes and arrange on lettuce leaves. Garnish with radishes and serve with French dressing. Protein Total Calories in recipe 858 5,987 Calories in one portion 17 120 Potato Salad (150 Portions) 45 pounds potatoes or 2 quarts chopped celery 35 pounds, pared and cooked 2% quarts Boiled Dressing II 1 quart French Dressing 18 heads lettuce Steam potatoes. When tender cut in half-inch cubes, marinate with French dressing and stand aside to cool. When thoroughly chilled add the celery and boiled dressing. Arrange on bed of lettuce. May be garnished with beets cut in small cubes or fancy shapes. Protein Total Calories in recipe 1,200 24,273 Calories in one portion 8 162 Cabbage and Nut Salad (50 Portions) 4 quarts shredded cabbage 1 cup Boiled Dressing II % pound peanuts, chopped 3 cups Mayonnaise I 6 heads lettuce Shred cabbage and place in cheesecloth on ice to become crisp and thoroughly chilled. Mix with nuts, boiled dressing and mayonnaise. Serve on lettuce leaves. Protein Total Calories in recipe 470 6,314 Calories in one portion 9 126 196 INSTITUTION RECIPES Macedoine Salad (50 Portions) 1 quart diced carrots 1 quart diced potatoes 1 quart peas 1 pint French Dressing 1 quart diced celery 1 pint Mayonnaise I 1 quart diced beets 6 heads lettuce Marinate the vegetables which have been cooked and allowed to cool, with French dressing and let stand at least one hour. Mix with mayon- naise and serve arranged on lettuce leaves. Any left-over cold cooked vegetables may be used in this way. Calories in recipe Calories in one portion. Protein Total 360 6,977 7 140 Asparagus Salad (50 Portions) 1 No. 10 can asparagus m, quarts Mayonnaise I 1 can pimentoes 6 heads lettuce Drain and rinse the pimentoes and the aspara- gus. Cut the pimentoes into one-half inch rings and place three stalks of asparagus in each ring. Serve on lettuce leaves with mayonnaise. Protein Total Calories in recipe 291 8,402 Calories in one portion 8 168 Sliced Tomato Salad (50 Portions) 8 pounds tomatoes 6 heads lettuce 1^ quarts Mayonnaise I SALADS 197 Place tomatoes in a wire basket, plunge into boiling water and let stand twelve seconds. Re- move immediately and chill in cold water. Re- move the stems and skin. Cut in half -inch slices, arrange on lettuce leaves and serve with mayon- naise. Boiled Dressing II may be used. Calories in recipe Calories in one portion .... Protein Total 256 8,317 6 166 Tomato and Celery Salad (50 Portions) 5 pounds tomatoes 5 cups Mayonnaise I 1% pound celery, chopped 6 heads lettuce Blanch, chill and skin tomatoes. Cut in half- inch slices and arrange on lettuce leaves. Sprinkle tomatoes with the chopped celery and garnish with mayonnaise. Calories in recipe Calories in one portion. Protein Total 242 8,567 5 171 Cucumber and Tomato Salad (50 Portions) 7 pounds tomatoes 6 heads lettuce 5 cucumbers 2% cups French Dressing Blanch, chill and skin tomatoes. Remove thick paring from cucumbers, cut in one-third inch dice and stand in cold, salted water. Cut tomatoes in half-inch sli_ces, arrange on lettuce leaves and 198 INSTITUTION RECIPES sprinkle with the diced cucumber. Pour over the French dressing and serve. Calories in recipe Calories in one portion Protein Total 209 4,329 4 87 Tomato Jelly Salad (150 Portions) 3 gallons tomatoes % teaspoon cayenne 1 cup salt 1 onion 2 tablespoons cloves 2 carrots 3 tablespoons peppercorns 7 boxes gelatine 2 tablespoons allspice Stock or water 2 tablespoons bay leaves 18 heads lettuce 2 tablespoons celery seed 2% quarts Mayonnaise I Cook tomatoes, spices and vegetables together until all are tender. Strain, measure liquid, add it to the gelatine, which has been softened in three quarts of cold water. When gelatine has dis- solved, add enough water or stock to make fifteen quarts of liquid. Pour into moulds which have been wet in cold water. Serve on lettuce leaves with mayonnaise. Protein Total Calories in recipe 2,231 21,227 Calories in one portion 15 142 Banana and Nut Salad (50 Portions) 24 bananas 6 heads lettuce 12 ounced shelled peanuts 1% quarts Mayonnaise II SALADS 199 Peel and scrape bananas and roll in finely chop- ped nuts. Arrange on lettuce leaves and garnish with mayonnaise. Protein Total Calories in recipe 620 12.852 Calories in one portion 12 257 Fruit Salad I (50 Portions) 1 dozen oranges 1 No. 10 can pineapple 1% dozen bananas 6 heads lettuce 3 pounds Malaga grapes 1 cup French Dressing Peel oranges and separate pulp fron:i each sec- tion. Peel bananas and cut in one-fourth inch slices. Eemove skins and seeds from the grapes. Drain syrup from the pineapple and cut it into pieces. Combine prepared ingredients, mix with French dressing and serve on lettuce leaves. Protein Total Calories in recipe 329 7,578 Calories in one portion 5 131 Fruit Salad II (50 Portions) 5 oranges 4 pounds sliced pineapples 1 pound sliced peaches 1 quart Mayonnaise II 4 pounds diced bananas 6 heads lettuce Prepare fruit as for Fruit Salad I. Combine ingredients and stand in refrigerator to become thoroughly chilled. When ready to serve drain from liquor, mix with mayonnaise and arrange on lettuce leaves. Protein Total Calories in recipe 268 11,475 Calories in one portion 6 229 200 INSTITUTION RECIPES Fruit Jelly Salad (50 Portions) 5 packages raspberry % cup lemon juice Jell-0 2 cups English walnut 2Ms quarts boiling water meats 12 bananas 6 heads lettuce 1% quarts Mayonnaise II Dissolve the Jell-0 in the boiling water and fill individual cups or moulds one-fourth full. Coarsely chop the bananas, sprinkle with lemon juice and add the walnut meats coarsely chopped. Put the mixture in the moulds and pour on remaining Jell-0 when it is a cold liquid. Serve on lettuce leaves, with mayonnaise. The salad may be gar- nished with sliced banapa and chopped nuts. Protein Total Calories in recipe 872 13,757 Calories in one portion 17 275 Apple and Raisin Salad (50 Portions) 4 quarts diced apples % cup lemon juice 1 quart diced celery 1 quart Mayonnaise II 1 pound raisins 6 heads lettuce Pare and dice apples and marinate with lemon juice. Wash, scrape and cut celery in half -inch dice. Wash raisins, cover with boiling water, let stand five minutes, drain and dry. When ready to serve combine apples, celery, raisins and mayon- naise and arrange on bed of lettuce. Protein Total Calories in recipe 201 8,896 Calories in one portion 4 178 SALADS 201 Waldorf Salad (50 Portions) 4 quarts apples 1 cup English walnut 2 quarts celery meats 6 heads lettuce Vz cup lemon juice 1 pint Mayonnaise II Cut apples and celery into one-half inch pieces before measuring. Dry celery between towels and marinate apples with the lemon juice. Just before serving, combine celery, apples, broken nut meats and dressing. Serve on lettuce leaves. This salad may also be served in apple cups, made by remov- ing the tops from red apples and scooping out the inside pulp, leaving just enough adhering to the skin to keep the apples in shape. Refill apples with the salad and serve on a bed of lettuce leaves. Protein Total Calories in recipe 250 5,800 Calories in one portion 5 116 Cole Slaw (150 Portions) 9 medium-sized heads of 10 quarts Boiled Dressing I cabbage Select solid, heavy heads of cabbage, remove outer leaves and cut in quarters. Wash thor- oughly. Shave the cabbage very fine with vege- table cutter. Pour hot boiled dressing over it and mix thoroughly. Serve cold. Protein Total Calories in recipe 2,128 11,930 Calories in one portion 14 80 202 INSTITUTION RECIPES Sliced Cucumbers (150 Portions) Cut thick slices from both ends and remove thick paring from four dozen cucumbers, cut in thin slices and let stand in cold, salted water. Drain, season with salt and pepper and serve with vinegar and crushed ice. To Mix Mustard To one cup of dry mustard add gradually one- half cup cold water, or one-half water and one-half vinegar. Stir until a smooth paste. Ripe Tomato Catsup 1 peck ripe tomatoes % cup white mustard seed 4 roots horseradish ^ cup whole cloves 4 green peppers 1% cups salt 4 onions 1 tablespoon black pepper 1 pint green nasturtium 1% cups sugar seed 2 tablespoons ground % cup celery seed cinnamon % cup black mustard seed 2 quarts vinegar Scald and peel the tomatoes, chop fine and drain off the liquid. Scrape and grate the horseradish. Peel the onions, remove the seeds from the pep- pers, and put both through the food chopper. Mix all the ingredients together, put in a stone jar and cover. This uncooked mixture should stand a week before using, but will keep a year. The addition of one pint chopped celery improves the flavor. Serve as a relish. SALADS 203 Philadelphia Relish (50 Portions) 2 quarts chopped cabbage 1 teaspoon celery seed (two heads) 1 teaspoon whole mustard 2 green peppers seed 2 red peppers 1 pint vinegar Remove seeds and chop the peppers. Mix celery seed and mustard seed with the finely chop- ped cabbage and add the peppers and vinegar. Mix all together thoroughly and put into stone or glass jars. Cover and keep until used. Serve with oysters and meats. Calories in recipe Calories in one portion. Protein Total 58 279 1 6 204 INSTITUTION RECIPES ADDITIONAL RECIPES 205 206 INSTITUTION RECIPES XIX SANDWICHES Sandwiches for service with a salad or with afternoon tea are much smaller and less substan- tial than those prepared for the school luncheon; but for all purposes they should be carefully made and attractively served. Bread for sandwiches should be of fine grain and twenty-four hours old. Select a square loaf, cut off the crust and make the loaf a good shape before cutting the slices. If butter is to be used, it should be creamed and spread on the loaf, then cut in very thin slices and spread with the mix- ture used. Put two pieces of bread together and cut into shape desired. For luncheon sandwiches, use the large sand- wich loaves, and do not remove the crusts. A bread cutter is a great saver of time and material, if it is properly adjusted and carefully used. The crumbs which collect around the cutter may be used to thicken soups or dried for fine bread crumbs. Sandwiches may be made some time before they are used, and may be kept fresh by covering with a damp cloth or wrapping them in parafl[in paper. 207 208 INSTITUTION RECIPES Club Sandwiches (50 Sandwiches) 2% pounds cold roast 1 pound bacon chicken 5 heads lettuce 1% pounds cold, boiled ham 1 quart Mayonnaise I 100 slices toast Spread a slice of bread with mayonnaise and cover with lettuce. Arrange on lettuce a slice of chicken, boiled ham, and bacon, which has been cooked until crisp and brown. Cover with lettuce and another slice of bread spread with mayon- naise. Protein Total Calories in recipe 4,290 24,567 Calories in one sandwich .... 86 491 Chicken Sandwich (50 Sandwiches) 3 pounds chopped chicken 1 teaspoon cayenne meat 1 cup Mayonnaise I 2 tablespoons chopped 8 ounces butter parsley 100 slices bread 2 teaspoons salt 2 heads lettuce Mix the first five ingredients and spread on the bread, add shredded lettuce, cover with buttered slice of bread and press lightly together. Protein Total Calories in recipe 4,025 19,187 Calories in one sandwich 80 384 SANDWICHES 209 Hot Roast Beef Sandwiches (150 Sandwiches) 25 pounds top round 300 slices bread 18 quarts Roast Beef Gravy- Roast meat as for Roast Beef. Place slices of hot roast beef between slices of unbuttered bread, pour hot gravy over sandwich and serve at once. Protein Total Calories in recipe 12,827 78,989 Calories in one sandwich 86 526 Tongue Sandwiches (50 Sandwiches) 2V^ pounds cold boiled 12 ounces butter tongue 100 slices bread Cut tongue into thin slices and place it between slices of buttered bread. Protein Total Calories in recipe 1,910 13,009 Calories in one sandwich .... 38 260 Minced Tongue Sandwiches (50 Sandwiches) 2 pounds cold boiled tongue 2 cups Mayonnaise I 100 slices bread Put tongue through the food chopper. Mix well with mayonnaise and spread on slices of un- buttered bread. Protein Total Calories in recipe 1,743 12,426 Calories in one sandwich 35 249 210 INSTITUTION RECIPES Ham Sandwiches (50 Sandwiches) 2% pounds cold boiled ham 12 ounces butter 100 slices bread Cut ham into thin slices and place between slices of buttered bread. Protein Total Calories in recipe 1,942 12,862 Calories in one sandwich .... 39 257 Minced Ham Sandwiches (50 Sandwiches) 2 pounds cold boiled ham 6 ounces butter 1 pint Boiled Dressing II 100 slices bread Put ham through the food chopper. Mix well with the dressing and spread on slices of buttered bread. Protein Total Calories in recipe 1,840 11,550 Calories in one sandwich.... 37 231 Hot Bacon Sandwiches (50 Sandwiches) 4 pounds bacon 100 slices bread Cut bacon in thin slices and cook until it is crisp and brown. Place at once between slices of unbuttered bread. Protein Total Calories in recipe 1,790 18,388 Calories in one sandwich 36 368 SANDWICHES 211 Sardine Sandwiches I (50 Sandwiches) 3% pounds sardines 6 ounces butter Yi cup lemon juice 100 slices bread Cut sardines in half, sprinkle with lemon juice and place between slices of buttered bread. Protein Total Calories in recipe 2,584 12,989 Calories in one sandwich 52 260 Sardine Sandwiches II (50 Sandwiches) 3 cans sardines Yi cup lemon juice 9 hard-cooked eggs % cup olive oil 1 tablespoon salt 6 ounces butter Cayenne 100 slices bread Remove skin and bones from sardines and chop fine. Add to hard cooked eggs which have been put through food chopper. Season with salt, cayenne and lemon juice, and moisten with olive oil. Spread on slices of buttered bread. Protein Total Calories in recipe 1,803 17,339 Calories in one sandwich.... 36 347 Sardine and Olive Sandwiches (50 Sandwiches) 3 cans sardines % cup Boiled Dressing II 1 cup stuffed olives 6 ounces butter 100 slices bread 212 INSTITUTION RECIPES Remove skin and bones from sardines and chop fine. Put olives through food chopper and add to sardines. Add the dressing, mix well and spread on slices of buttered bread. Protein Total Calories in recipe 1,623 10,326 Calories in one sandwich. ... 32 207 Sahnon Sandwiches (50 Sandwiches) 3 one-pound cans salmon 6 ounces butter 1 pint Boiled Dressing II 100 slices bread Drain, bone and pick salmon apart with a silver fork. Add dressing, mix well and spread on slices of buttered bread. Protein Total Calories in recipe 2,219 9,877 Calories in one sandwich .... 44 198 Egg Sandwiches I (50 Sandwiches) 2 dozen hard-cooked eggs % teaspoon pepper 2 ounces butter 1 pint hot milk 2 ounces flour 6 ounces butter 2 teaspons salt 100 slices bread Put the eggs through food chopper. Make White Sauce of butter, flour, seasoning and milk. Mix with the chopped eggs and add more season- ing, if necessary. Spread between slices of but- tered bread. Protein Total Calories in recipe 1,651 11,611 Calories in one sandwich .... 33 232 ' SANDWICHES 213 Egg Sandwiches II (50 Sandwiches) 2 dozen hard-cooked eggs Cayenne % pound butter 6 ounces butter 2 teaspoons salt 100 slices bread Put the eggs through food chopper and add softened butter and seasoning. Spread mixture between slices of buttered bread. Protein Total Calories in recipe 1,552 12,134 Calories in one sandwich 31 243 Peanut Sandwiches (50 Sandwiches) 1 pound peanut paste % cup cream 100 slices bread Add cream to peanut paste, mix well and spread between slices of unbuttered bread. Protein Total Calories in recipe 1,555 10,012 Calories in one sandwich 31 200 «!£,-L. Cheese Sandwiches (50 Sandwiches) 3 pounds cheese 2 teaspoons salt 1% cups cream Cayenne 3 tablespoons chopped 6 ounces butter parsley 100 slices bread Put cheese through the food chopper, add sea- soning, chopped parsley and cream. Mix well and spread between slices of buttered bread. Protein Total Calories in recipe 2,621 14,933 Calories in one sandwich .... 52 299 214 INSTITUTION RECIPES Olive and Cheese Sandwiches (60 Sandwiches) 1\^ pounds stuffed olives 3 cups Boiled Dressing II 2 pounds Neufchatel 6 ounces butter cheese 100 slices bread Chop the olives and mix with cheese. Moisten with dressing and spread between slices of but- tered bread. Protein Total Calories in recipe 1,863 14,211 Calories in one sandwich 38 284 Olive Sandwiches I (60 Sandwiches) Ms gallon olives 6 ounces butter 1 quart Mayonnaise I 100 slices bread Cut the meat from olive stones and put through food chopper. Mix with mayonnaise and spread on buttered slices of bread. Protein Total Calories in recipe 1,086 16,239 Calories in one sandwich 21 326 Olive Sandwiches II (50 Sandwiches) % gallon stuffed ojives 6 ounces butter 1 pint Mayonnaise I 100 slices bread ' Pass olives through the food chopper. Mix with mayonnaise. Spread the mixture between slices of buttered bread. Protein Total Calories in recipe 1,094 14,446 Calories in one sandwich 22 289 SANDWICHES 215 Lettuce Sandwiches (50 Sandwiches) 6 heads lettuce 12 ounces butter 1 quart Boiled Dressing II 100 slices bread Have the lettuce crisp and thoroughly dried. Place between slices of buttered bread and spread lettuce with the boiled dressing. Protein Total Calories in recipe 1,261 11,148 Calories in one sandwich 25 223 Shredded Lettuce Sandwiches (50 Sandwiches) 4 heads lettuce 6 cups Boiled Dressing III 100 slices bread Shred lettuce and mix with the dressing. Spread on slices of unbuttered bread. This is a satisfac- tory way of using the outer leaves of lettuce. Protein Total Calories in recipe 1,246 8,957 Calories in one sandwich 25 179 Cucumber and Lettuce Sandwiches (50 Sandwiches) 6 cucumbers 3 cups Mayonnaise I 4 heads lettuce 100 slices bread Wash and dry the lettuce. Pare, slice and soak the cucumbers in salt water one hour, drain and dry. Spread the sliced bread with mayonnaise, tear lettuce in small pieces and place with the 216 INSTITUTION RECIPES cucumber on the bread, cover with another slice of bread spread with mayonnaise. Press together lightly. Protein Total Calories in recipe 1,131 11,471 Calories in one sandwich 23 229 Watercress Sandwiches (50 Sandwiches) ■%, pounds watercress 12 ounces butter I pint Mayonnaise I 100 slices bread Prepare the same as lettuce sandwiches. Protein Total Calories in recipe 1,082 12,505 Calories in one sandwich 21 250 Sweet Sandwiches -Spread Fruit Filling, Orange or Grape Fruit Marmalade, Lemon Butter or any kind of fruit jam, between slices of buttered bread. A few finely chopped English walnut meats may be added, if desired. Butter Balls Scrub butter paddles with white soap and boil- ing water, rinse in clear boiling water, and chill in ice water. This should be done thirty minutes before paddles are to be used. Keep butter in covered vessel, in a cold place. With a piece of paraffin or rice paper over the SANDWICHES 217 blade of a knife, cut each half-pound of butter into sixteen pieces of equal size. To form the balls, shake water from paddles, hold one paddle firmly in the left hand, and roll each piece until round with the paddle in the right hand. In skilled hands a variety of shapes may be made. To save the time and labor of making butter balls for the institution family, a butter cutter adjusted to cut a pound of butter into square individual portions may be used. Pieces of butter taken from butter chips should be washed in cold water, using the paddles, and placed in covered stone jar, to be used for cooking purposes. 218 INSTITUTION RECIPES ADDITIONAL RECIPES 219 220 INSTITUTION RECIPES XX DESSERTS Junket (150 Portions) 18 quarts milk 18 rennet tablets dissolved in 3 pounds sugar 1 cup cold water 6 tablespoons vanilla Heat milk until lukewarm, add sugar and when dissolved stir in vanilla and dissolved rennet. Pour at once into glasses or custard cups and let stand in a warm place until firm. Sprinkle with grated nutmeg if desired, and place in refrigerator to chill. Coffee extract may be used in place of vanilla. Protein Total Calories in recipe 2,154 16,746 Calories in one portion 14 112 Cup Custards (150 Cups) 15 quarts milk 4 teaspoons salt 5 dozen eggs 5 tablespoons vanilla 4 pounds sugar Nutmeg Beat eggs slightly, add sugar, salt and very slowly the hot milk and vanilla. Strain and pour into cups. Sprinkle with nutmeg, set in a pan of 221 222 INSTITUTION RECIPES warm water and bake in a moderate oven until firm. Do not allow the water to reach boiling point. Custards may also be cooked in a steamer over gently boiling water. Protein Total Calories in recipe 3,162 20,463 Calories in one portion 21 136 Floating Island (150 Portions) 15 quarts milk 6 cups sugar 3 teaspoons salt 6 dozen yolks of eggs 5 tablespoons vanilla MERINGUE 6 dozen whites of eggs 6 cups powdered sugar Heat the milk in a double boiler. Beat the yolks of eggs until light and add the salt and sugar. Add gradually the hot milk, pour into double boiler and cook, stirring slowly and con- stantly until the custard thickens. When done it will form a coating on the spoon. Remove at once from the double boiler, cool, strain and flavor. If the custard curdles, place the cooker in cold water and beat until smooth. Beat the whites of eggs until light, add the powdered sugar gradually and continue to beat until the meringue is stiff and fine grained. When the custard is cold, drop the meringue on it in spoonfuls and serve very cold. Protein Total Calories in recipe 3,546 24,127 Calories in one portion 24 161 DESSERTS 223 Chocolate Custard (150 Portions) 15 quarts whole milk 3 teaspoons salt 1 pound chocolate 3 tablespoons vanilla Yolks of 6 dozen eggs Whites of 6 dozen eggs 4 pounds sugar 6 cups powdered sugar Melt chocolate in a double boiler, add the heated milk gradually, then proceed as for Floating Island. Protein Total Calories in recipe 3,780 28,713 Calories in one portion 25 191 Tapioca Custard (150 Portions) 8 cups pearl tapioca 32 eggs beaten separately 6 quarts cold water 4 pounds sugar 10 quarts milk 3 tablespoons vanilla 5 teaspoons salt 3 tablespoons lemon extract Soak tapioca over night in the cold water. Heat milk in a double boiler and add the soaked tapioca and water. Cook until tapioca is clear. Pour over the beaten yolks of eggs to which have been added the salt and sugar, return to double boiler and cook as Floating Island custard. When cus- tard is cooked, pour slowly over the beaten whites of the eggs, stir until mixed, flavor and serve hot or cold, as desired. Protein Total Calories in recipe 2,004 22,118 Calories in one portion 13 147 224 INSTITUTION RECIPES Rice Custard (150 Portions) 10 quarts milk 3 pounds sugar 6 quarts water 3 tablespoons salt 5 pounds rice 3 tablespoons vanilla 3 dozen eggs 3 tablespoons lemon extract Cook rice in milk and water in a double boiler and proceed as for Tapioca Custard. Protein Total Calories in recipe 2,580 19,710 Calories in one portion 17 131 Banana Custard (150 Portions) 60 bananas 8 quarts Soft Custard Sauce Slice bananas and pour custard over them. Protein Total Calories in recipe 1,631 15,179 Calories in one portion 10 101 Chocolate Bread Pudding (150 Portions) 10 quarts milk, scalded 3 pounds sugar 3 quarts water 3 tablespoons vanilla 10 quarts bread crumbs 3 teaspoons salt 3 dozen eggs 1 pound chocolate Melt chocolate in double boiler, add to it about three quarts of the milk, stir and cook over the fire until smooth. Crumb the bread and add the hot water and one-half the remaining milk. Beat eggs, add sugar, salt, remaining milk and the DESSERTS 225 chocolate mixture, and pour over the softened bread. Add vanilla, pour into baking dishes. Bake in a moderate oven until custard is firm and the surface brown. Protein . Total Calories in recipe 3,101 22,649 Calories in one portion 21 151 "Wm. Penn" Pudding (150 Portions) 12 quarts milk 3 teaspoons salt m, pounds cornstarch 3 pounds sugar 1% dozen eggs 2 tablespoons vanilla Moisten cornstarch with some of the cold milk, heat remainder of milk in a double boiler and add cornstarch mixture to it, stirring constantly until it thickens. Cook one and one-half hours. Beat eggs, add sugar and salt, and very slowly the hot mixture. Return to double boiler, for a few minutes, to cook the eggs, stirring all the time. Remove from the fire, add vanilla and pour into moulds. When cold, serve with once the recipe of Chocolate Sauce II. Protein Total Calories in recipe 1,849 16,160 Calories in one portion 12 108 Chocolate Pudding I (150 Portions) 13 quarts milk 3 pounds sugar 1 pound chocolate 4 teaspoons salt 5 cups cornstarch Whites of 2 dozen eggs 226 INSTITUTION RECIPES Heat milk in a double boiler. Mix cornstarch, sugar and salt together, and add gradually the hot milk. Cook over hot water for one hour. Melt chocolate in a double boiler and add one cup boil- ing water. Cook over the fire until perfectly smooth, and add to the cornstarch mixture just before taking from the fire. Beat eggs until stiff, add the hot mixture slowly, stirring constantly; add vanilla, pour into moulds and chill. Serve with cream. Protein Total Calories in recipe 2,087 19,950 Calories in one portion 14 131 Chocolate Pudding II (150 Portions) 14 quarts milk 3 pounds sugar 3 cups cocoa 1% pounds cornstarch 1% quarts cold water 1% quarts cold milk Heat milk in double boiler. Mix cocoa with the cold water and cook directly over the fire for ten minutes; add sugar and pour into the hot milk. Mix cornstarch with the cold milk, and add to the hot milk. Stir constantly until the mixture thickens, and continue cooking over boiling water for one hour. Serve with plain or whipped cream or a meringue. Protein Total Calories in recipe 2,149 19,316 Calories in one portion 14 129 DESSERTS 227 Blanc Mange (150 Portions) 12 quarts scalded milk 3 teaspoons salt 6 cups cornstarch 6 cups cold water 3 pounds sugar Whites of 12 eggs M cup vanilla Mix cornstarch, sugar and salt together, add cold water gradually, stirring until smooth. Pour slowly into the scalded milk, stir until the mix- ture thickens. Cook three hours in double boiler. Beat the eggs, add the hot mixture slowly, stir- ring constantly, add vanilla, mould and chill. Serve with once the recipe of Soft Custard Sauce, Chocolate Custard Sauce or with cream. Protein Total Calories in recipe 1,585 18,028 Calories in one portion 11 120 Orange Blanc Mange (150 Portions) 1% pounds cornstarch Juice of 12 oranges 3 pounds sugar Juice of 6 lemons 3 teaspoons salt 9 oranges, sliced 9 quarts boiling water 1% dozen whites of eggs Mix cornstarch, sugar and salt, add boiling water and stir over the fire until it becomes clear. Place in double boiler and cook three hours. Re- move, add fruit and juice, pour slowly over the beaten eggs and stir until well mixed. When cold, serve with once the recipe of Soft Custard Sauce, or cream. Calories in recipe Calories in one portion. Protein Total 274 9,036 3 90 228 INSTITUTION RECIPES Prune Pudding (150 Portions) 8 pounds uncooked prunes 6 cups cold water Cold water to cover prunes 1 cup lemon juice 2 pounds cornstarch White of 1% dozen eggs 3 pounds sugar 12 quarts hot water, in- 1 tablespoon salt eluding prune juice Wash, soak and cook prunes. Remove the stones, measure the juice and add enough hot water to make twelve quarts. Mix cornstarch, sugar and salt, moisten with cold water, add hot water, and cook directly over the fire until thick, stirring constantly, then over boiling water for three hours. Add the lemon juice and pour gradu- ally over the beaten whites of the eggs ; stir in the prunes, pour into moulds wet in cold water. Serve cold with Soft Custard Sauce. Protein Total Calories in recipe 484 18,314 Calories in one portion 3 122 Apple Tapioca Pudding (150 Portions) 2 quarts pearl tapioca 8 pounds sugar 6 quarts cold water 9 lemons 12 quarts boiling water 1 basket of apples Pick over, wash and soak the tapioca in the cold water several hours; add boiling water, and cook in double boiler until tapioca is transparent ; then add sugar. Pare apples, cut in halves and core ; or core, pare and cut in horizontal slices one- half inch thick, place in baking dishes and pour DESSERTS 229 over them the cooked tapioca. Slice the lemons into each dish and bake in a moderate oven until the apples are tender. Serve cold with plain or whipped cream. Calories in recipe Calories in one portion Protein 156 1 Total 26,087 174 Fruit Tapioca I (150 Portions) 2 quarts pearl tapioca 2 cups cranberry 6 quarts cold water 6 cups peaches 10 quarts boiling water 2 pounds Malaga 2 quarts peach syrup 2 dozen oranges 10 pounds sugar 2 dozen apples juice grapes Soak and cook the tapioca as for Apple Tapioca Pudding. Cut the canned peaches in small pieces, grapes in halves and remove seeds, pare, slice and cut apples in narrow slices or wedge-shaped pieces, shred oranges, stir all into the cold tapioca. Serve with plain or whipped cream. Candied cherries, raisins, fresh strawberries or other fruit may be used. Calories in recipe Calories in one portion. Protein Total 241 29,725 2 198 Fruit Tapioca II (150 Portions) 10 quarts fruit juice and 1% quarts cold water water 3 pounds sugar 2 pounds granulated 1 No. 10 can pineapple tapioca 1 No. 10 can cherries 2 quarts sliced bananas 230 INSTITUTION RECIPES Heat water and fruit juice to the boiling point. Moisten tapioca in cold water then stir into the hot liquid. Cook in double boiler until clear. Add sugar before removing from heat. When slightly cooled add the fruit. Pour into moulds and chill. Serve with Soft Custard Sauce or Whipped Cream II. Calories in recipe Calories in one portion. Protein Total 255 16,764 2 112 Baked Rice Pudding I (150 Portions) 20 quarts milk 3 pounds sugar 3 pounds rice 4 pounds raisins S% teaspoons salt Wash the rice and remove all foreign sub- stances. Place equal proportions of rice, sugar, raisins, salt and milk in three-quart baking dishes. Bake in a slow oven, stirring occasionally, until the rice is tender and the pudding is of a creamy consistency. Serve either hot or very cold. Protein Total Calories in recipe 3,018 29,027 Calories in one portion 20 194 Baked Rice Pudding II (150 Portions) 3 quarts milk 1 cup sugar % cup rice 1 tablespoon vanilla Vs teaspoon cinnamon DESSERTS 231 Place the above proportions in each one of seven baking pans. Bake in a slow oven, stirring oc- casionally, until the rice is tender and pudding is of creamy consistency. Allow to brown lightly on top before taking from the oven. Protein Total Calories in recipe 2,949 24,310 Calories in one portion 20 162 "Southron" Cream (150 Portions) 5 pounds rice 4 quarts double cream 3 pounds sugar Vanilla to taste 3 pounds canned pineapple Boil the rice in slightly salted water until ten- der. Drain, cool, add sugar and vanilla; if the mixtiu'e seems solid, moisten with one quart of milk. Lightly fold in the whipped cream. Gar- nish with pieces of pineapple. Protein Total Calories in recipe 1,067 29,301 Calories in one portion 7 195 Apple Snow (150 Portions) 20 pounds apples 4 pounds powdered sugar Whites of 3 dozen eggs Juice of 8 lemons Cook apples until tender, but not broken. Drain off water and press apples through a strainer; cool, add lemon juice and chill. Make Meringue of 232 INSTITUTION RECIPES whites of eggs and sugar, add apple pulp gradually and beat until stiff. Serve at once with cream or Soft Custard Sauce. Protein Total Calories in recipe 555 11,998 Calories in one portion 4 80 Apricot Whip (150 Portions) 10 pounds dry apricots 5 pounds sugar IVIiites of 2% dozen eggs Wash, soak, cook and sweeten apricots as for Stewed Apricots. Strain. Beat whites of eggs very light, add strained fruit gradually, beat until thick and smooth. Serve very cold with Soft Cus- tard Sauce. Protein Total Calories in recipe 1,223 22,053 Calories in one portion 8 147 Pi'une Whip (150 Portions) 12 pounds prunes Whites of 2% dozen eggs 6 pounds sugar 2 tablespoons lemon extract Wash, soak, cook and sweeten fruit. Remove the stones and strain. Proceed as for Apricot Whip. Protein Total Calories in recipe 733 22,449 Calories in one portion 6 150 DESSERTS 233 Scalloped Apples (150 Portions) 20 quarts chopped apples 12 quarts Buttered Crumbs 10 cups brown sugar % cup cinnamon Pare apples, wash and chop. Mix sugar and cinnamon, cover bottom of baking dish with but- tered crumbs, then add a layer of apples, then one of sugar and cinnamon, another layer of crumbs, apples, sugar and lastly, crumbs; always having three layers of crumbs and two of apples. Serve hot with Lemon or Hard Sauce. Protein Total Calories in recipe 1,184 24,458 Calories in one portion 8 163 Apricot Short Cake (50 Portions) 4 pounds canned apricots 1 cup sugar 6 pounds sugar 3 ounces baking powder 2 quarts water 4 teaspoons salt 2 quarts apricot juice 4 eggs 4 pounds flour 1 pound butter 1 quart milk The apricots should be weighed after having been drained from juice. Make a syrup by boiling six pounds of sugar and two quarts of water fif- teen minutes; remove from fire, add apricot juice gradually, beating constantly until well blended. FOR BISCUIT Mix and sift together flour, sugar, baking powder and salt. Work in shortening with tips of 234 INSTITUTION RECIPES fingers, add egg well beaten, and milk. Toss on floured board and roll to three-fourths inch in thickness. Cut with a biscuit cutter about three inches in diameter, or in squares, and bake in hot oven fifteen minutes. Split biscuit, place fruit on lower half, cover with upper half and pour over it the syrup. Garnish with apricots and whipped cream, if desired. Other canned fruits or fresh berries may be used instead of apricots. Protein Total Calories in recipe 1,235 27,902 Calories in one portion 25 568 Raisin Pudding (150 Portions) 6 pounds sugar 6 tablespoons cinnamon 3 quarts water 6 pounds raisins 2 tablespoons salt 2 tablespoons baking soda 6 ounces butterine 4% pounds flour 3 tablespoons baking powder Mix first six ingredients and boil five minutes. Moisten baking soda with a little water and stir into mixture when it has cooled slightly. Sift baking powder with flour and add to mixture after it has cooled. Bake in gingerbread pans lined with greased paper. Cut in squares and serve with whipped cream. Protein Total Calories in recipe 1,197 29,007 Calories in one portion 8 194 DESSERTS 235 Steamed Apple Pudding (150 Portions) 12 quarts flour 2 quarts water 2 cups baking powder 2 quarts milk V4, cup salt 2 pecks apples, chopped 3 cups butter or lard 3 teaspoons cinnamon 6 cups brown sugar Mix as for Baking Powder Biscuit, divide dough into six portions, roll one-half inch thick, keeping the piece nearly square; cover with chopped apples and sprinkle with one-half teaspoon cin- namon and one cup brown sugar to each square. Roll as cinnamon bun; close both ends of the roll and place on end in a well-greased brovra bread tin. Steam four hours or longer.. Serve with Lemon or Hard Sauce. Protein Total Calories in recipe 2,832 34,677 Calories in one portion 19 231 Cranberry Pudding (150 Portions) 1% pounds butter 9 pounds flour 5 pounds sugar 1 cup baking powder 2 dozen eggs 3% quarts milk 4 quarts cranberries Cream the butter, add sugar and beaten eggs. Sift flour and baking powder together and add alternately with the milk to the first mixture. Clean and cut the cranberries in halves, stir into the mixture and steam three or four hours in 236 INSTITUTION RECIPES greased moulds, or bake in greased muffin pans. Serve with cream or Lemon Sauce. Protein Total Calories in recipe 2,858 33,494 Calories in one portion 19 223 Steamed Bread Pudding (150 Portions) 2 pounds sifted flour 7 pounds bread crumbs V2 cup baking powder Yolks of 18 eggs 2 grated nutmegs 7 quarts milk 2 tablespoons cinnamon Juice of 6 lemons V2 tablespoon mace Rind of 4 lemons % tablespoon allspice Whites of 18 eggs 2 tablespoons salt 41/^ pounds raisins 3 pounds brown sugar 3% pounds currants 1 pound chopped suet 1 pound flour Mix suet and bread crumbs; combine with the first eight ingredients, which have been thor- oughly mixed, add milk to the beaten yolks of the eggs, and stir this into the dry ingredients. Add lemon juice and rind. Clean raisins and currants, dredge with flour and add to mixture, then fold in beaten whites. Steam five or six hours in covered tins. Serve hot with Hard Sauce. Protein Total Calories in recipe 3,509 39,226 Calories in one portion 23 262 DESSERTS 237 Hartford Pudding (150 Portions) 9 pounds brown sugar 3 pounds Steamed Brown 5 pounds sifted flour Bread crumbs 6 teaspoons cinnamon 3 pounds chopped suet % cup salt 6 quarts sweet milk % cup soda 8 pounds currants 4 nutmegs grated 6 pounds raisins 1 pound sifted flour Mix and cook as Steamed Bread Pudding. Serve with Hard Sauce. Protein Total Calories in recipe 3,118 63,305 Calories in one portion 21 422 Plum Pudding (150 Portions) 2 pounds browned flour 1 cup lemon juice 4 tablespoons cinnamon Yolks of 4 dozen < 2 tablespoons allspice 4 pounds currants 2 tablespoons mace 5% pounds raisins 4 pounds brown sugar 1 pound citron 1% pounds bread crumbs % pound orange peel 2% pounds suet % pound lemon peel 2 cups currant jelly 1% pounds almonds 2 cups grape juice 1 pound sifted flour Whites of 4 dozen eggs Mix and cook as Steamed Bread Pudding. Serve with Hard or Lemon Sauce. Protein Total Calories in recipe 3,306 49,063 Calories in one portion 22 327 238 INSTITUTION RECIPES DESSERTS PREPARED WITH GELATINE General Rules If possible, soak gelatine in cold water until it is softened; the boiling water then dissolves it. It should be covered with a cloth while soaking. If gelatine must be softened quickly, pour cold water over the gelatine and heat over boiling water until it dissolves. The cbth through which jellies are strained should be wet in hot water. If jellies are to be moulded, the moulds should be wet with cold water. Jellies should be placed near the ice to harden, but may be hardened quickly by surrounding with ice water. One-half box of Nelson's gelatine equals one box of Cox's gelatine. One tablespoon granulated gelatine equals one-fourth box of Nelson's gela- tine. The amounts here given are for granulated gelatine. Lemon Jelly I (150 Portions) 6 boxes granulated gelatine Grated rind of 6 oranges 4 quarts cold water 3 cups orange juice 4 quarts boiling water 3 cups lemon juice 5 pounds sugar Grated rind 12 lemons 7 quarts cold water Soften the gelatine in cold water, add grated rind, dissolve in boiling water, add sugar, fruit DESSERTS 239 juice and remainder of water. Strain through cheesecloth, chill and serve with Soft Custard Sauce or cream. Protein Total Calories in recipe 1,265 10,933 Calories in one portion 8 73 Lemon Jelly II (150 Portions) 6 boxes gelatine 6 pounds sugar 4 quarts cold water 1% quarts lemon juice 4 quarts boiling water Grated rind of 12 lemons 7 quarts cold water Make as Lemon Jelly I. Protein Total Calories in recipe 1,244 12,665 Calories in one portion 8 84 Fruit Jelly (150 Portions) 4^ boxes granulated 2 cups orange juice gelatine 2% cups lemon juice 3 quarts cold water Grated rind of 9 lemons 3 quarts boiling water 5 quarts cold water 4 pounds sugar 2 dozen bananas, sliced Grated rind 4 oranges 2 dozen oranges, sliced Make as Lemon Jelly I. Cool until it is as thick as syrup, stir in the sliced fruit and chill. Serve with whipped cream. Protein Total Calories in recipe 1,179 12,319 Calories in one portion 8 82 240 INSTITUTION RECIPES Cofifee Jelly (150 Portions) 6 boxes granulated gelatine 6 pounds sugar 4 quarts cold water %, cup vanilla 4 quarts boiled coffee 8 quarts cold water Make coffee as for Boiled Coffee, using four quarts of boiling water in place of quantity called for. Make jelly as for Lemon Jelly I, using coffee in place of boiling water and fruit juice. Serve with plain or whipped cream. Protein Total Calories in recipe 1,244 12,131 Calories in one portion 8 81 Prune Jelly (150 Portions) 6 boxes gelatine 8 pounds prunes cooked in 4 quarts cold water 10 quarts water 2 quarts boiling water 4 pounds sugar Juice of 6 lemons Wash, soak in the cold water and cook the prunes until tender. Remove stones. Prepare gelatine by usual method and stir into it the cooked fruit and juice. Turn into moulds and serve with Soft Custard Sauce or plain cream. Protein Total Calories in recipe 1,511 18,179 Calories in one portion 10 121 DESSERTS 241 Apricot Jelly (150 Portions) 6 pounds apricots 4 quarts cold water 10 quarts water (for 2 quarts boiling water apricots) 4 pounds sugar 6 boxes gelatine Juice of 6 lemons Prepare as Prune Jelly. Serve with Soft Cus- tard Sauce. Protein Total Calories in recipe 1,755 16,163 Calories in one portion 12 107 Spanish Cream (150 Portions) 5 boxes gelatine 2 dozen eggs 13 quarts milk 1 teaspoon salt 4 pounds sugar 3 tablespoons vanilla 3 tablespoons lemon extract Soften gelatine in two quarts of the cold milk, heat the remainder in a double boiler, when hot, pour over the softened gelatine; stir until dis- solved. Separate the whites and yolks of eggs, make custard of the hot milk and gelatine, yolks of eggs, sugar and salt. When custard is cooked, pour gradually over beaten whites of eggs, flavor and pour into moulds. Serve cold with plain or whip- ped cream. Protein Total Calories in recipe 3,176 18,072 Calories in one portion 21 121 242 INSTITUTION RECIPES Snow Pudding (150 Portions) 6 boxes ganulated gelatine 3 cups orange juice 4 quarts cold water 3 cups lemon juice 4 quarts boiling water 6 pounds sugar Grated rind 12 lemons 5 quarts cold water Grated rind 6 oranges Whites of 30 eggs Make as Lemon Jelly. When cold and still liquid, whip until foamy and beat into it the beaten whites of eggs. When it begins to stiffen, pour into moulds. Serve with Soft Custard Sauce. Protein Total Calories in recipe 1,637 13,132 Calories in one portion 11 88 Pineapple Bavarian Cream (50 Portions) 5 packages lemon Jell-0 1 quart shredded canned 5 cups boiling water pineapple 5 cups pineapple juice Dissolve the Jell-0 in the boiling water, then add the pineapple juice. When cold and still liquid whip to the consistency of whipped cream. Add the shredded pineapple and pour into sherbet glasses. Protein Total Calories in recipe 529 6,438 Calories in one portion 11 129 ADDITIONAL RECIPES 243 244 INSTITUTION RECIPES XXI SAUCES FOR PUDDINGS Whipped Cream I 2 quarts double cream 2 tablespoons powdered 2 cups rich milk sugar V2 tablespoon vanilla Chill the cream, place in cream chum, add sugar and vanilla and beat until quite stiflf. Cream should treble its bulk in whipping. Protein Total Calories in recipe 220 7,271 Whipped Cream II 3 quarts double cream 1% pounds powdered sugar 2 tablespoons vanilla Chill the cream and whip until quite stiff; add the sugar and vanilla. When eggs are cheap the whites of a dozen may be beaten stiff and folded into the cream just before serving. Protein Total Calories in recipe 240 13,083 Meringue 6 dozen egg whites 6 cups sifted powdered sugar Beat the whites of eggs until foamy, add gradu- ally the powdered sugar. Continue beating until stiff. Protein Total Calories in recipe 893 5,460 ■iib 246 INSTITUTION RECIPES Soft Custard Sauce (8 Quarts) 7 quarts milk 4 cups sugar 20 eggs or yolks of 30 eggs 1 teaspoon salt 2 tablespoons vanilla Heat milk in double boiler. Beat the eggs until well broken but not light, add the salt and sugar. Add gradually the hot milk; pour into double boiler and cook until custard thickens slightly, stirring constantly. When done, it will form a coating on the spoon. Remove from the double boiler at once. Cool, strain and flavor. If the custard curdles, place the cooker in cold water and beat until smooth. Serve as a sauce with desserts. Protein Total Calories in recipe 1,324 9,368 Calories in one quart 166 1,171 Chocolate Custard Sauce (8 Quarts) ^A pound chocolate 4 cups sugar 7 quarts milk 1 teaspoon salt 20 eggs or yolks of 30 eggs 2 tablespoons vanilla Heat milk in double boiler. Melt chocolate over hot water, add enough hot milk to make a thin paste, stirring until quite smooth. Add to remain- ing milk, mix well and proceed as in Soft Custard Sauce. Protein Total Calories in recipe 1,441 10,754 Calories in one quart 180 1,344 SAUCES FOR PUDDINGS 247 Chocolate Sauce I (6 Quarts) 1% pounds chocolate I14 cups cornstarch 2 quarts boiling water % teaspoon salt 7 cups sugar 3 quarts boiling water 3 tablespoons vanilla Melt the chocolate over hot water, add the boil- ing water, stirring over the fire until it becomes smooth. Mix sugar, cornstarch and salt ; add the boiling water, cook over the fire until it thickens and becomes clear. Add the chocolate mixture and eook in double boiler one hour. Add the vanilla and serve cold with Vanilla Ice Cream. Protein Total Calories in recipe 410 12,016 Calories in one quart 68 2,003 Chocolate Sauce II (6 Quarts) 1 pound cocoa 1 cup cold water 2 quarts cold water % teaspoon salt 7 cups sugar 3 quarts boiling water 1 cup cornstarch 2 tablespoons vanilla Mix cocoa with the cold water, add the boiling water and cook over the fire until it boils, stirring constantly. Mix the cornstarch with the cup of cold water and add to the hot mixture; cook until it thickens, add sugar and salt. Cook over boiling water one hour; add vanilla, and serve hot or cold. This quantity is sufficient to serve with 150 portions of ice cream. Protein Total Calories in recipe 392 9,268 Calories in one quart 66 1,64S 248 INSTITUTION RECIPES Hard Sauce 2 pounds butter 1 grated nutmeg 4 pounds sifted powdered 5 teaspoons vanilla sugar % cup cream or rich milk Cream the butter, add the sugar and cream gradually. Stir in the nutmeg and vanilla. Chill. Serve with hot puddings. Protein Total Calories in recipe 51 14,879 Sterling Sauce 1% pounds butter 1 tablespoon cinnamon 4 pounds brown sugar 3 cups cream 1 tablespoon nutmeg Cream the butter, add sugar and cream alter- nately, stirring until soft and creamy, add flavor- ing and beat well. Chill and serve with hot pud- dings. Protein Total Calories in recipe 95 13,450 Lemon Sauce (9 Quarts) 2 cups cornstarch Grated rind of 3 lemons 4 pounds sugar 1 cup lemon juice 8 quarts boiling water 1 pound butter Mix sugar and cornstarch, add the boiling water, stirring over the fire until it thickens. Place in a double boiler and cook one hour, then add the lemon and butter. Serve hot. Protein Total Calories in recipe 18 11,921 Calories in one quart 2 1,324 SAUCES FOR PUDDINGS 249 Orange Sauce (9 Quarts) 2 cups cornstarch Grated rind of 1 lemon 4 pounds sugar Juice of 1 lemon 7 quarts boiling water 1% pints orange juice Grated rind of 3 oranges 1 pound butter Make as Lemon Sauce. Calories in recipe Calories in one quart. teln Total 18 12,143 2 1,349 Strawberry Sauce Wash and hull the strawberries. Put them through the food chopper and add enough sugar to make a sweet sauce. Serve with vanilla ice cream or with puddings. Pineapple Sauce Drain canned pineapple from the syrup and put through the food chopper. Mix chopped pine- apple with the syrup and add more sugar, if neces- sary. Serve with vanilla ice cream or with pud- dings. Fruit Sauce (6 Quarts) 6 pounds sugar 2 quarts water 2 quarts canned fruit syrup Make a syrup by boiling the sugar and water fifteen minutes. Remove from fire and add fruit 250 INSTITUTION RECIPES juice gradually, beating constantly until well blended. Crushed fruit may be folded into the sauce before serving. Protein Total Calories in recipe 16,688 Calories in one quart 2,781 Caramel Melt four cups of sugar with one-fourth cup of boiling water in a smooth frying pan. Stir con- stantly until the syrup becomes a golden brown color, then add two cups of boiling water and boil gently about five minutes. Bottle and use for flavoring custards and desserts. ADDITIONAL RECIPES 251 252 INSTITUTION RECIPES XXII FROZEN DESSERTS General Rules The can, cover and dasher of fr'eezer should be scalded and then chilled. Adjust can carefully in tub; pour in mixture, put in dasher, cover, adjust crank and pack with finely chopped ice and rock salt. Use three times as much ice as salt for freezing. In freezing ice cream the crank should be turned slowly and steadily; in freezing sherbets, turn rapidly and steadily; in freezing water ice or frozen fruit, turn crank steadily five minutes, allow to stand five minutes, turn again five min- utes, and continue until freezing is completed. When frozen, remove dasher, press the cream down and make it smooth on the surface, place paraffin paper on top of can, cover with lid, and put a cork in the hole; draw off all the water, repack with salt and ice, using four times as much ice as salt; cover the whole with newspaper or blanket and stand several hours. In preparing frozen fruit or water ice, the sugar and water should be made into a syrup, which should be boiled five minutes; then strained. In preparing ice cream with fruit, the sugar and 253 254 INSTITUTION RECIPES crushed fruit should stand one hour in a cool place, or until the sugar is dissolved, then add cream and freeze; in preparing ice creams, one- half the cream should be scalded and the sugar dissolved in it; cool; add flavoring and freeze. Fruit juice is used for water ice; the fruit is pressed through a colander or cut in small pieces with a silver knife for frozen fruit; either juice or crushed fruit may be used for ice cream. It is preferable to use only the juice of very seedy fruits. Banana Ice Cream (50 Portions) 3 quarts cream 2 pounds sugar 1 quart milk 2 quarts bananas 4 tablespoons lemon juice Scald half the cream, add sugar and remaining cream. Remove skin and press bananas through sieve; mix with cream, add lemon juice. Proceed as directed for freezing. Protein Total Calories in recipe 463 10,905 Calories in one portion 9 218 Chocolate Ice Cream (50 Portions) 6 quarts rich milk 6 ounces chocolate 2% pounds sugar 2 tablespoons vanilla Melt the chocolate ; scald one-half the cream and add it to the chocolate, stirring until smooth, then FROZEN DESSERTS 255 add the sugar. Mix with the cold cream, place in can and pack. Freeze with ice and salt as directed in General Rules. Protein Total Calories in recipe 806 9,343 Calories in one portion 16 187 Strawbei'ry Ice Cream (50 Portions) 3 pounds sugar 2% quarts cream 3 boxes strawberries 2 quarts rich milk Stem and wash strawberries; crush; add the sugar and stand in a cool place about one hour. Scald one-half the cream, cool, and add to the cold cream. Add the sweetened berries, pour into can and freeze. Protein Total Calories in recipe 521 11,634 Calories in one portion 10 238 Orange Water Ice (50 Portions) 5 quarts water 4 pounds sugar Pared rind of 6 oranges 1 quart orange juice 1% cups lemon juice Boil the sugar, orange rind, and two quarts of water together ten minutes. Cool and add the remaining water and fruit juice; strain the mix- ture into can. Freeze and repack as directed. Protein Total Calories in recipe 29 7,855 Calories in one portion Vz 158 256 INSTITUTION RECIPES Milk Sherbet (50 Portions) 5 quarts milk 2 cups lemon juice 3^ pounds sugar (About 12 lemons) Pack the freezer with ice and salt before mixing lemon juice and milk. Dissolve sugar in the milk ; add lemon juice and pour at once into the packed freezer. Proceed as for ice cream. Protein Total Calories in recipe 598 9,667 Calories in one portion 12 193 Coffee Mousse (50 Portions) 6 quarts double cream 1^ quarts strong coffee 3 pounds sugar % cup granulated gelatine 1 cup cold water Whip the cream ; soften the gelatine in the cold water and dissolve in the hot coffee. Add sugar, and set in pan of ice water, stirring constantly until the mixture becomes the consistency of thick syrup. Fold in the whipped cream and fill ice cream moulds; spread paraffin paper over the top and cover tightly. Pack in ice and salt and let stand four hours before serving. Protein Total Calories in recipe 894 26,582 Calories in one portion 18 632 FROZEN DESSERTS 257 For School Luncheon Mould one, two or three flavors of cream in two- quart bricks. When thoroughly frozen, cut each brick into 16 pieces. Wrap each small brick in paper and place in can; repack in ice and salt as directed. Ice Cream Sundae Pour a spoonful of chocolate or a fruit sauce over an individual brick of vanilla ice cream and serve. 258 INSTITUTION RECIPES ADDITIONAL RECIPES 259 260 INSTITUTION RECIPES xxm CAKES AND FROSTINGS General Rules Use pastry flour for all cake mixtures, as it con- tains less gluten than bread flour, and therefore makes a lighter, more tender cake. If bread flour must be used, allow two ounces less for each pound of flour called for in the recipe. Sift flour before measuring. The flour and baking powder should be mixed and sifted several times, and if spices are used, they should be sifted with the flour. Cream the butter, add the sugar gradually. The yolks and whites of the eggs should be beaten separately, and the yolks added to the butter and sugar. The bowl in which they were beaten should be rinsed with the milk. The milk and flour are added alternately, then the flavoring and the whites. When fruit is used mix with a little of the flour called for in the recipe, and add just before the whites of the eggs. Line the bottom of each cake pan with soft paper and lightly grease the paper and sides of the pan. In baking cake divide the time required into quarters. During the first quarter the mixture 261 262 INSTITUTION RECIPES should begin to rise; second quarter, continue rising and begin to brown ; third quarter, continue browning; fourth quarter, finish baking and shrink from sides of pan. Bake cake thirty to sixty minutes, according to the size of the cake. Allow it to remain in the pan a few minutes after taking from the oven. Lard or other fat may be used in gingerbread. Gingerbread I (150 Portions) 2 pounds butter 7% pounds flour 3 pounds brown sugar 1% ounces ginger 12 eggs % ounce cinnamon 2 quarts molasses 1 ounce salt 2% quarts milk 6 ounces baking powder 3 pounds raisins with 2 cups flour Sift flour, ginger, cinnamon, salt and baking powder together. Cream the butter, add the sugar and then the beaten yolks of the eggs. Mix molasses and milk together, add three-fourths of it to the butter, sugar and eggs, then add the dry ingredients and mix until smooth; add remainder of the liquids and raisins ; fold in the beaten whites of the eggs, pour into greased baking pans and bake in a moderate oven forty-five or fifty min- utes. Sour milk may be used instead of sweet milk, omitting baking powder and using two tablespoons of soda. CAKES AND FROSTINGS 263 Raisins may be omitted. Protein Total Calories in recipe 2,634 39,193 Calories in one portion 18 261 Gingerbread II (150 Portions) 2 pounds butterine 8% pounds flour 5 pounds sugar 1% ounces salt 2 quarts molasses IVz ounces cinnamon 1 dozen eggs 3 ounces ginger 2% quarts buttermilk 3 ounces soda Mix and sift dry ingredients. Cream butterine, add sugar, molasses and beaten yolks of eggs ; add buttermilk and dry ingredients alternately. Mix thoroughly; fold in the beaten whites of eggs and pour into baking pans, the bottoms of which have been lined with thin manilla paper, lightly greased. Bake in a moderate oven. Serve with or without whipped cream. Protein Total Calories in recipe 2,480 39,231 Calories in one portion 17 262 Plain Cake (50 Portions) 1 pound butterine Vz tablespoon salt 2% pounds sugar 2% pounds flour 12 eggs 2 ounces baking powder 1 quart milk 1 tablespoon vanilla Mix according to general rule. Bake in square pans lined with buttered paper, in a moderate oven 264 INSTITUTION RECIPES about forty-five minutes. Spread with Boiled Frosting, Mocha Frosting or Chocolate Frosting. Protein Total Calories in recipe 941 12,934 Calories in one portion 19 259 Cottage Padding (50 Portions) ^ pound butterine 3 cups milk 2 pounds sugar 2 pounds flour 1 dozen eggs 1^ ounces baking powder Cream the butter, add sugar gradually. Mix milk with beaten yolks of eggs, and baking powder with the flour, add these alternately to the mix- ture. Fold in the whites of eggs. Four into greased muffin tins and bake fifteen or twenty minutes. Serve with Lemon Sauce. Protein Total Calories in recipe 788 10,152 Calories in one portion 16 203 Wheatless Cottage Pudding (50 Portions) % pound fat 1 pound barley flour 3 cups sugar 1 pound rice flour 6 eggs 2% ounces baking powder 1 quart milk 1 teaspoon salt 1 tablespoon vanilla Cream the fat and sugar. Beat the eggs, add milk. Mix and sift dry ingredients, add alter- nately with liquid to the first mixture. Bake in CAKES AND FROSTINGS 265 well greased muffin tins about twenty-five min- utes in a moderate oven. Serve with chocolate or a fruit sauce. Protein Total Calories in reeipe 616 9,569 Calories in one portion 10 191 Orange PuflFs (50 Portions) 1 pound butter 3 pounds flour 2% pounds sugar 2 ounces baking powder 1 dozen eggs 1 teaspoon salt 1 quart milk Grated rind of 2 oranges Make and bake as Cottage Pudding. Serve with Orange Sauce. Protein Total Calories in recipe 1,039 14,720 Calories in one portion 21 294 Sponge Cake (50 Portions) Yolks 24 eggs Grated rind of 2 lemons 4 cups sugar Whites 24 eggs % cup lemon juice 4 cups flour 1 teaspoon salt Beat yolks until thick and lemon colored. Add sugar gradually and continue beating; add lemon juice and rind, then half of the beaten whites. When whites are partially mixed with the yolks, carefully cut and fold in half of the flour mixed and sifted with the salt ; add remaining whites of eggs and flour. Bake one hour in four sponge cake pans. Protein Total Calories in recipe 787 6,865 Calories in one portion 16 137 ^66 INSTITUTION RECIPES Wheatless Sponge Cake (50 Portions) 24 egg whites Grated rind 2 lemons 1 pound sugar 24 egg yolks % cup lemon juice 2 cups potato flour 1 teaspoon salt Beat whites of eggs until very light; add sugar gradually and continue beating; then add beaten yolks, lemon juice and rind. Dust in the flour very lightly. Bake in four sponge cake pans in a moderate oven fifty to sixty minutes. Protein Total Calories in recipe 725 4,657 Calories in one portion 14 93 Sunshine Cake (50 Portions) ' 20 eggs 4 cups sifted flour 4 cups sugar % cup lemon juice Grated rind of 2 lemons Separate eggs; beat whites until light; add sugar gradually and continue beating, then add beaten yolks of eggs and lemon juice and rind. Cut and fold in the sifted flour. Bake in four sponge cake pans in a moderate oven forty to sixty minutes. Protein Total Calories in recipe 689 6,619 Calories in one portion 14 132 CAKES AND FROSTINGS 267 Angel Cake (50 Portions) 6 cups egg whites 1 pound flour 2% pounds sugar 2 tablespoons cream of tartar 1 tablespoon vanilla Sift the sugar several times. Sift the flour and cream of tartar together five times. Beat the eggs to a foam but not until stiff. Sift in the sugar slowly and continue beating slowly. Sift in the flour, mixing it with a folding motion. Bake in unbuttered angel cake pans for fifty minutes. This quantity will make four cakes 8% inches in diameter. Protein Total Calories in recipe 801 7,213 Calories in one portion 16 144 Chocolate Cake (50 Portions) 1 cup butter 4% cups flour 4 cups sugar 8 teaspoons baking powder 8 eggs 4 ounces chocolate 2 cups milk 1 teaspoon vanilla Cream the butter and add the sugar gradually. Beat yolks of eggs until thick and lemon colored and add to mixture, then add milk and flour mixed and sifted with baking powder. Add melted chocolate and vanilla. Beat whites of eggs until stiff and fold in lightly. Bake in an angel or layer cake pan. Cover with Boiled Frosting. Protein Total Calories in recipe 587 8,898 Calories in one portion 12 178 268 INSTITUTION RECIPES % pound butter 2 pounds sugar 6 ounces cocoa 10 eggs Mocha Tart (50 Portions) % pint milk IVt pounds flour 3 tablespoons baking powder 2 teaspoons vanilla FILLING 1 quart thick cream 1 cup powdered sugar 1 teaspoon vanilla Cream the butter and add sugar gradually, then cocoa which has been mixed with three- fourths cup of cold water and cooked five minutes. Mix thoroughly and add the well-beaten yolks of the eggs. Add alternately milk and flour, mixed and sifted with baking powder, and lastly the vanilla. Beat mixture for five minutes, or until very light, then fold in the beaten whites of the eggs. Pour into four large pie tins and bake in a moderately hot oven. When cool split the cakes and cover under layer with the sweetened whip- ped cream, replace top layer and sift powdered sugar over it. Serve cut into wedge shaped pieces. Protein Total Calories in recipe 782 14,351 Calories in one portion 16 287 Nut Cake (50 Portions) 1 pound butter 2 cups cold water 8 eggs 1% pounds flour 2 pounds sugar 3 teaspoons baking powder 1 quart nut meats, chopped and rolled in flour CAKES AND FROSTINGS 269 Mix according to general rule for butter cake and bake in loaves or in shallow pans. Protein Total Calories in recipe 910 13,269 Calories in one portion 18 265 Cream Puffs (50 Puffs) 1 pound butter 18 eggs 1 quart boiling water 1% pounds pastry flour Measure butter and water into a saucepan, place over the fire and bring to the boiling point. Add flour all at once and stir vigorously until thor- oughly blended and the mixture leaves the sides of the pan. Cool slightly and add unbeaten eggs, one at a time, beating until thoroughly mixed, between each addition. Drop by spoonfuls on a buttered baking sheet, one and one-half inches apart. Bake from thirty to forty minutes in a moderate oven. If they are removed from the oven before they are thoroughly cooked, they will fall. If in doubt, take one from the oven and if it does not fall, the others are sufficiently cooked. With a sharp knife make an incision in each puff, and fill with Cream Filling. Dust over with pow- dered sugar. CREAM FILLING 2% pounds sugar 3 quarts hot milk 2 cups flour 2 tablespoons vanilla % teaspoon salt 3 tablespoons butter 12 eggs 270 INSTITUTION RECIPES Mix together sugar, ilour and salt, and add gradually the hot milk. Cook thirty minutes in a double boiler, stirring constantly until it thickens and then occasionally. Pour over the slightly beaten eggs, add butter, and return to the double boiler to cook the eggs, stirring constantly. Strain, cool, add flavoring and fill the Cream Puffs. Protein Tota,! Calories in recipe 1,515 15,434 Calories in one portion 26 309 Chocolate Eclairs Shape Cream Puff mixture four and one-half inches long by one inch wide. Bake about thirty minutes in a moderate oven. Split and fill with Cream Filling and frost top with Chocolate Frost- ing II. Fruit Cake 6 pounds butter 3 tablespoons allspice 6 pounds sugar 1 tablespoon mace 32 yolks of eggs 1% pounds shelled almonds 2 cups lemon juice % pound bitter almonds 1 cup grape juice 2 pounds citron 1 cup currant jelly 1 pound lemon peel 2 cups molasses 1 pound orange peel 5 pounds browned flour 12 pounds currants 5 pounds white flour 8 pounds raisins 4 tablespoons cinnamon Whites of 32 eggs Cut citron, orange and lemon peel in small pieces; blanch almonds; brown flour in the oven; CAKES AND FROSTINGS 271 clean and dry currants and raisins ; mix the spices with the browned flour. These preparations should be made at odd times before the day of baking the cake. TO MIX CAKE Chop almonds slightly, then add the raisins and chop all together, the nuts helping to separate the pieces of raisins; mix with the currants, citron, orange and lemon peel, and cover well with the white flour. Cream the butter, add the sugar gradually, then the beaten yolks of eggs, liquids and browned flour alternately, whites of the eggs beaten stiff, and lastly stir in the fruit, nuts, etc. Line the pans with three thicknesses of white paper, grease the pieces of paper which will be next to the cake ; pour in the mixture. Bake in slow oven from three and one-half to five hours, according to the thickness of the cake. Cake weighs fifty (50) pounds. Protein Total Calories in recipe 4,607 93,278 Calories in one pound 90 1,866 FROSTINGS A number of frostings are given in this chapter, so that by using them at different times with the same cake recipe a greater variety of cakes may appear on the menu. The quantities here given are suflScient to use with the cake recipes for fifty portions. 272 INSTITUTION RECIPES Plain Frosting 1 cup boiling water 8 cups confectioners' sugar 1 teaspoon vanilla or lemon extract Add flavoring to the water and pour slowly into the sifted sugar. Stir until smooth. Fresh fruit juices may be used in place of boil- ing water and flavoring. Protein Total Calories in recipe 7,266 Plain Chocolate Frosting 8 cups confectioners' sugar 1 cup boiling water 1 cup cocoa 1 teaspoon vanilla Mix sugar and cocoa and add boiling water slowly. Add vanilla and stir until smooth. Protein Total Calories in recipe 98 7,820 Egg Frosting Whites of 12 eggs 2 tablespoons vanilla or ^ cup cold water 6 tablespoons lemon juice 4 pounds confectioners' sugar Beat whites of eggs slightly, add water and stir in the sugar. Beat thoroughly and add flavoring. More sugar may be added, if needed, to make frosting of right consistency to spread. Protein Total Calories in recipe 145 7,439 Boiled Frosting 4 pounds granulated sugar 2% cups water % teaspoon cream of tartar Whites of 8 eggs 2 tablespoons vanilla CAKES AND FROSTINGS 273 Put sugar, hot water and cream of tartar into a saucepan and stir until the sugar is dissolved. Boil gently without stirring, until the syrup forms a soft ball when dropped in cold water. Pour syrup slowly on the beaten whites of eggs, beating constantly until of right consistency to spread. Add flavoring and pour over cake, spreading evenly. Protein Total Calories in recipe 96 7,356 Chocolate Frosting I 4 pounds granulated sugar % teaspoon cream of 8 egg whites tartar 2% cups water 2 tablespoons vanilla % pound chocolate Make same as Boiled Frosting. Melt Chocolate and add as soon as syrup has been added to whites of eggs. Protein Total Calories in recipe 272 9,436 ■Chocolate Frosting II % pound chocolate Yolks of 4 eggs lyi cups scalded cream 2 teaspoons melted butter % teaspoon salt 1 pound confectioners' sugar 2 teaspoons vanilla Melt chocolate over hot water, add cream grad- ually, then salt, yolks of eggs and butter. Stir in confectioners' sugar until of right consistency to spread. Add flavoring and pour over the cake. Protein Total Calories in recipe 179 3,999 274 INSTITUTION RECIPES Brown Frosting 8 cups brown sugar 8 egg whites 1% cups water 2 teaspoons vanilla Make as Boiled Frosting. Protein Total Calories in recipe 112 6,288 Brown Sugar Frosting ilated sugar 1 c I sugar 6 e Make as Boiled Frosting. 2% cups granulated sugar 1 cup water 3 cups brown sugar 6 egg whites Protein Total Calories in recipe 72 4,066 Mocha Caramel Frosting 1 cup granulated sugar 6 cups confectioners' sugar % cup coffee infusion % cup cream Make Caramel of granulated sugar and coffee. Add enough confectioners' sugar to cream to make of right consistency to spread, and sufficient cara- mel to color and flavor. Beat thoroughly and spread between layers, and on top of Plain Cake. Protein Total Calories in recipe 62 6,649 Chocolate Fudge Frosting 6 tablespoons butter Few grains salt V/i cups cocoa 1 cup milk 5 cups confectioners' sugar 2 teaspoons vanilla CAKES AND FROSTINGS 275 Melt butter, add cocoa, sugar, salt and milk. Boil about eight minutes. Remove from the fire, cool slightly and beat until creamy. Add vanilla and spread on cake. Protein Total Calories in recipe 134 4,966 Cream FiUing 2% pounds sugar 3 quarts hot milk 2 cups flour 12 eggs % teaspoon salt 3 tablespoons butter 2 tablespoons vanilla Mix together sugar, flour and salt and add grad- ually the hot milk. Cook thirty minutes in a double boiler, stirring constantly until it thickens and then occasionally. Pour over the slightly beaten eggs, add butter, and return to the double boiler to cook the eggs, stirring constantly. Strain, cool and add flavoring. Protein Total Calories in recipe 764 8,332 276 INSTITUTION RECIPES ADDITIONAL RECIPES 277 278 INSTITUTION RECIPES XXIV FRUITS Raw Fruits and Nuts Calories in one pound Protein Total Apples* 5 214 Almondsf 381 2936 Bananast 24 447 Blackberries* 24 262 Cantaloupes* 5 88 Cherriest 18 354 Currants* 27 259 Dates, dried* 34 1416 Figs, dried* 78 1437 Grapes* 18 328 Grapefruit* 15 210 Huckleberries* 11 345 Olives, green* 20 1357 Oranges* 11 169 Peaches, fresh* 9 153 Peaches, canned* 13 213 Peanutst 469 2496 Pears, fresh* 9 256 Pineapple, canned* 7 696 Pineapple, freshf 7 196 Plums, fresh* 16 363 Raisins* 47 1563 Raspberries, red* 19 254 Strawberriest 18 177 Walnuts, Englisht 334 3199 Walnuts, blackf 500 3105 *As purchased. fEdible portion. 2T9 280 INSTITUTION RECIPES To Prepare Fresh Fruits for Table Oranges, apples, pears, bananas, plums, should be washed and rubbed dry. Grapes washed and drained in colander. Strawberries hulled and washed if sandy. Raspberries and blackberries picked over and served without washing, unless sandy. Pineapples cut in slices, pare, remove eyes and cut in small pieces, sprinkle with sugar, stand in refrigerator several hours, or use the following day. Fruit Cup (50 Portions) 2 quarts grape fruit pulp 3 quarts orange pulp or or 12 grape fruit 4 dozen oranges 2 pounds Tokay grapes 3 pounds sugar Peel oranges and grapefruit deep enough to re- move all the white skin. Separate pulp from each section and cut large pieces in halves. Strain juice and add to pulp. Cut grapes in halves and remove seeds. Combine all ingredients. Serve very cold, in sherbet cups. Protein Total Calories in recipe 245 12,856 Calories in one portion 5 267 Fruit Macedoine (150 Portions) 2 No. 10 cans pineapple 1 No. 10 can cherries 1 No. 10 can peaches 1 dozen bananas, sliced V^ cup lemon juice FRUITS 281 Cut pineapple and peaches into slices, add cher- ries, bananas, lemon juice and juice from the canned fruits. Mix well and chill before serving. Protein Total Calories in recipe 364 18,716 Calories in one portion 2 91 Baked Apples (150 Portions) 2 baskets apples 4 teaspoons cinnamon 4 pounds sugar ^ cup lemon juice Wash and core sour apples. Pare skin from one-half of each apple, leaving remaining skin to form a cup to hold apple in shape. Place apples in baking dishes and fill the centres with the sugar and cinnamon. A few drops of lemon juice may be added. Cover bottom of dish with hot water and bake in hot oven until apples are tender, basting often with the syrup in the dish. Serve hot or cold with cream. Protein Total Calories in recipe 305 19,273 Calories in one portion 2 129 Baked Pears (150 Portions) 2 baskets pears 6 quarts water 12 pounds sugar 1 tablespoon cloves Wash, cut in halves and remove cores. Place in stone jars, add hot water, sugar and cloves. Cover and bake in slow oven from three to four hours. 282 INSTITUTION RECIPES Ginger root may be substituted for cloves. Calories in recipe Calories in one portion. Protein Total 492 37,896 3 253 Baked Rhubarb (150 Portions) 30 pounds rhubarb 20 pounds sugar Wash, remove skin, cut in one-half inch pieces. Fill stone jars with the rhubarb, add sugar, cover and bake in slow oven two or three hours. Protein Total Calories in recipe 326 39,430 Calories in one portion 2 263 Stewed Apples (150 Portions) 1% baskets apples 3 pounds sugar 2 quarts water Core, quarter and wash apples. Make syrup of sugar and water in small steam cooker, add the apples and cook until soft, strain, flavor with lemon or cinnamon. Protein Total Calories in recipe 228 14,445 Calories in one portion 2 97 Stewed Prunes (150 Portions) 16 pounds prunes 5 pounds sugar Cold water FRUITS 283 Sort and wash prunes; cover with cold water. Soak over night and cook slowly in same water, adding more, if necessary, to cover the prunes. When soft, add sugar, stir until dissolved. Serve cold. Flavor with lemon if desired. Protein Total Calories in recipe 522 27,646 Calories in one portion 3 184 Stewed Apricots (150 Portions) 10 pounds apricots 4 pounds sugar Cold water Cook as Stewed Prunes. Protein Total Calories in recipe 853 19,856 Calories in one portion 6 133 Stewed Figs (150 Portions) 15 pounds pulled figs Juice of 8 lemons 10 pounds sugar Water to cover figs Wash figs and place them in an agate saucepan with the sugar and water. Bring to the boiling point and simmer gently until tender, then add lemon juice. When cold serve with whipped cream. Pulled figs are less expensive, and retain their natural form better than the figs which are pressed into boxes. Protein Total Calories in recipe 1,170 39,783 Calories in one portion 8 265 284 INSTITUTION RECIPES Stewed Raisins (150 Portions) 18 boxes cooking raisins 13 quarts cold water Remove stems and seeds from raisins, wash and add cold water. Heat slowly, stirring occasion- ally, until fruit is soft. No sugar is required with ordinary raisins. Protein Total Calories in recipe 751 25,326 Calories in one portion 5 169 Cranberry Sauce (150 Portions) 16 quarts cranberries 6 quarts water 11 pounds sugar Sort and wash cranberries, cook with the water until berries break, add the sugar and stir until dissolved. Pour into jars, cover and keep in cool place until used. Protein Total Calories in recipe 116 23,330 Calories in one portion 1 156 Cranberry Jelly (160 Portions) 12 quarts cranberries 8 pounds sugar 4 quarts water Sort and wash the cranberries, and cook with the water until all the berries are broken. Rub through a fine strainer, add sugar and cook until FRUITS 285 a few drops will jelly when dropped on a cold plate. Turn into moulds or glasses. Protein Total Calories in recipe 87 17,044 Calories in one portion % 114 Spiced Fruit (150 Portions) 1 bushel peaches or pears 4 quarts vinegar 28 pounds brown sugar % pound cloves Make syrup of vinegar and sugar. Prepare the fruit and insert three cloves in each piece. Cook the fruit in syrup until it is tender, place in jars, cover with syrup and seal. Serve with meat. Calories in recipe Calories in one portion. Protein Total 436 55,616 3 371 Cider Apple Butter (100 Quarts) 50 gallons cider 50 gallons chopped apples 25 pounds brown sugar Boil the cider until reduced one-half. Reserve a few gallons of cider to add to the sauce when nearly done, to cool it to prevent cooking over. Add a few gallons of apples at a time and cook un- til pieces of apple soften into the sauce, then add more apples and continue until all apples are in the cooker; this will require several hours. Stir constantly to prevent the sauce from adhering to 286 INSTITUTION RECIPES the bottom of the cooker. When all apples have been added and the mixture is dark brown in color and quite thick, add the sugar. Continue to boil until when dropped on a cold plate it will stand as a firm mass without any clear liquid separating from it. Seal in jars, or it may be put into stone jars as it will keep without being airtight. One bushel of apples will yield about three gal- lons cider. One bushel of apples will yield about seven gal- lons chopped apples. Protein Total Calories in recipe 1,714 112,760 Calories in one quart 17 1,128 Fruit Filling (150 Portions) 6 pounds raisins 1 pint cold water 3 pounds fi^s % cup flour 5 pounds sugar 3 cups orange juice Juice and rind of 1% dozen lemons Mix flour and water to a smooth paste. Chop raisins and figs, add orange juice, lemon rind and juice, and the flour paste. Cook in double boiler until mixture thickens, stirring constantly. Cool and spread between slices of buttered bread, or use in making tarts. Protein Total Calories in recipe 506 23,457 Calories in one portion 3 166 FRUITS 287 Lemon Butter 4 pounds sugar 2 dozen eggs 1 pound butter Juice and rind of 12 lemons Beat the eggs without separating; add butter, sugar, lemon juice and rind. Cook in a double boiler, stirring constantly until it becomes quite thick. Pour into glasses or jars, cover tightly and keep in a cool place. Serve as a relish, or as a filling for a sweet sandwich. Protein Total Calories in recipe 728 12,892 Grape Fruit Marmalade 6 grape fruit 3 or 4 lemons Wash and cut grape fruit into quarters, then with a sharp knife shave through skin and pulp making as thin slices as possible. Discard seeds and coarse membrane. Weigh prepared fruit and to each pound add three pints of cold water. Set aside to soak for twenty-four hours. Then boil until the rind is very tender, and set aside until the next day. Weigh, and add an equal weight of sugar. Cook until it thickens enough to hold up the bits of peel. Pour into glasses and cover with paraffin. This recipe makes about three and a half dozen glasses of marmalade. Orange Marmalade Prepare as Grape Fruit Marmalade, using four or five lemons to one dozen oranges. 288 INSTITUTION RECIPES Pear Marlnalade (6 Quarts) 5 pounds pears 5 pounds oranges 5 pounds sugar Peel, core and quarter pears. Cut oranges in quarters and remove seeds. Weigh fruit and put through food chopper. Add sugar and cook until it is the consistency of marmalade. Protein Total Calories in recipe 109 11,360 Calories in one quart 22 2,270 Grape Jam Wash Concord grapes and remove from the stems. Press the pulp from the skins and cook the pulp until seeds can be easily removed, then strain. Return strained pulp to the kettle with the skins; add an equal measure of sugar, and cook slowly about thirty minutes, stirring occa- sionally to prevent burning. Pour into jars and seal. Candied Orange or Grape Fruit Peel Peel of 6 oranges or 1% cups water in which 2 grape fruit peel was cooked 3 cups sugar Carefully scrub the fruit till very clean, remove the peel in quarters and soak it in water for a few hours. If it is to be used as candy, scrape away a little of the white part, and cut it into very nar- FRUITS 289 row strips. If it is to be used for cooking pur- poses, it need not be scraped or cut small. Cover with boiling water and simmer until tender, and nearly transparent, adding more water as it boils away. Drain the peel, reserving one and one-half cups of the water. Add to it three cups of sugar and when this is dissolved, add the peel. Boil slowly until most of the water has been evapo- rated. Remove the peel and lay in a bed of gran- ulated sugar, covering it also with the sugar. Let it stand until cold, then shake off the loose sugar, which may be used for cooking purposes, and put the candied peel into covered boxes or cans. Salted Almonds 6 pounds shelled Jordan almonds Olive oil Salt Blanch almonds by pouring boiling water over them ; stand two minutes and drain ; put into cold water, remove skins and dry. Put one-half cup olive oil in very small sauce- pan; when hot, put in one-third cup blanched almonds; stir with fork until a delicate brown. Drain on paper and sprinkle with salt. Repeat until all are browned. 290 INSTITUTION RECIPES ADDITIONAL RECIPES 291 292 INSTITUTION RECIPES XXV MENUS It is impossible to plan a menu that will be appropriate to the needs of several groups of per- sons, the number of calories per day will vary with the season and climate, the age, condition of health and the occupation of the individuals to be served. A man doing a moderate amount of muscular work requires about 3000 calories each day, while a man leading a sedentary life will not require more than 2500 calories, or if he is per- forming very active muscular work he will need 3500 or more calories. A woman performing moderately active work and a boy fourteen to seventeen years old, require eight-tenths as many calories as a man at moderately active muscular work, A girl of the same age will require seven- tenths as many calories as a man, while a child from six to nine years requires about five-tenths that of a man. The foregoing recipes which show the number of calories of protein and the total calories are intended to help the busy dietitian who has little time for computing food values and yet wishes to serve a well-balanced menu and to know that her family is being adequately nourished. After plan- ning the menu the adequacy of the combination 294 INSTITUTION RECIPES may be determined by adding the protein calories and the total calories in the different dishes which have been selected and comparing the result with the standard requirement for the group of per- sons who are being served. The fuel value of the protein in the diet, as represented by the protein calories, should be from ten to fifteen per cent of the total food value. The menu which follows provides for an aver- age of 2600 calories per person each day for one week, and shows the simple method of calculation. MENUS 295 SUNDAY Protein Total Calories Calories Breakfast Orange 6 96 Cream of Wheat 10 75 Codfish Ball 20 49 Cream Muffin 16 127 Butter (^ ounce) 73 Coflfee Sugar ( % ounce) j 85 Cream (6 ounces) 17 330 69 835 Dinner Bouillon Roast Beef 89 197 Gravy 1 8 Franconia Potatoes. 14 144 Creamed Cauliflower 14 105 Bread (1 ounce) 11 73 Butter 73 Cucumber and Tomato Salad 4 87 Orange Blanc Mange 3 90 Custard Sauce 7 49 Plain Cake (% portion) 10 130 Coffee Sugar 42 153 998 Supper Spanish Omelet 55 273 Pineapple and Cheese Salad 10 152 Bread (2 ounces) 21 147 Butter (% ounce) 1 109 Junket 14 112 101 793 Total for day 323 2626 296 INSTITUTION RECIPES MONDAY Protein Total Calories Calories Breakfast Banana 6 127 Corn Flakes 3 41 Egg 23 63 Toast (2 ounces) 21 147 Butter 1 109 Coffee Sugar 85 Cream (2 ounces) 6 110 Milk (6 ounces) 23 118 83 800 Luncheon Vegetable Soup III 6 47 Banana and Nut Salad 12 257 Bread 21 147 Butter 1 109 Canned Peaches 2 94 Plain Cake 10 130 52 784 Dinner Beef Stew 81 182 Italian Spaghetti 17 97 String Beans 4 32 Bread 11 73 Butter 73 Apricot Short Cake 25 558 138 1016 Total for day 273 2599 MENUS 297 TUESDAY Protein Total Calories Calories Breakfast Apple 2 72 Cornmeal Mush 8 87 Bacoii 23 346 Graham Bread (2 ounces) 20 148 Butter 1 109 Coffee Sugar ( % ounce) 42 Cream 6 110 60 914 Luncheon Rice Souffle 12 115 Prune and Cheese Salad 9 126 Roll (1 ounce) 11 73 Butter 1 109 Cocoa 18 142 Floating Island 24 161 75 726 Dinner Lamb Chop 77 339 Stuffed Potato 15 173 Creamed Peas 22 120 Bread 11 73 Butter . . 73 Fruit Tapioca II 2 112 Whipped Cream 1 28 128 918 Total for day 263 2558 298 INSTITUTION RECIPES WEDNESDAY Protein Total Calories Calories Breakfast Hominy Grits 7 70 Egg 23 63 Whole Wheat Muffin 19 144 Orange Marmalade 1 105 Butter 73 Coffee Sugar 85 Cream 17 330 67 870 Luncheon Cream of String Bean Soup i 7 75 Salmon S'alad 38 234 Bread 21 147 Butter 1 109 Prune Whip 5 150 Custard Sauce 7 49 79 764 Dinner Corned Beef 59 287 Scalloped Potatoes 17 132 Carrots and Peas 11 67 Cole Slaw 14 80 Bread 11 73 Butter 73 Chocolate Ice Cream 16 187 Coffee Sugar 42 128 941 Total for day 274 2575 MENUS 299 THURSDAY Protein Total Calories Calories Breakfast Stewed Raisins 5 169 Corned Beef Hash 54 211 Graham Toast 20 148 Butter 1 109 Coffee Sugar 42 Cream 6 110 86 789 Luncheon Com Pudding 17 129 Stuifed Tomato 13 124 Olive Sandwich I 21 325 Cocoa 18 142 Canned Pears 2 100 71 820 Dinner Pork Chop 73 369 Browned Sweet Potato 10 202 Creamed Celery 12 91 Stewed Apples 2 97 Bread 11 73 Butter 73 S'now Pudding 11 88 Custard Sauce 5 36 124 1029 Total for day 281 2638 300 INSTITUTION RECIPES FRIDAY Protein Total Calories Caloriei Breakfast Stewed Prunes 3 184 Puffed Rice 3 33 Egg 23 63 Com Muffin 17 146 Butter 73 Coffee Cream 6 110 Sugar 85 Milk 23 118 75 812 Luncheon Peanut Loaf 75 462 Creole Sauce 3 32 Lettuce Sandwich I . . . .' 25 223 Tea Sugar 42 Fruit Macedoine 2 91 105 850 Dinner Halibut a la Poulette 89 325 Boiled Potato 11 100 Stewed Tomato 8 67 Bread 11 73 Butter 73 Southron Cream 7 195 Coffee Sugar . . 42 126 875 Total for day 306 2537 MENUS 301 SATURDAY Protein Total _ Calories Calories Baked Apple 2 129 Oatmeal 15 91 Toast 21 147 Butter 1 109 Coffee Sugar 85 Cream 6 110 Milk 23 118 68 789 Luncheon Cream of Tomato Soup I 9 86 Potato Salad 8 162 Roll 21 147 Butter 1 109 Sliced Pineapple 1 87 Gingerbread 18 261 58 852 Dinner Veal Fricassee 92 192 Brown Sauce 1 32 Turkish Pilaf 8 101 Boiled Onions 11 96 Bread 11 73 Butter 73 Orange Puff 21 294 Orange Sauce 42 144 903 Total for day 270 2544 302 INSTITUTION RECIPES Institution Menus for One Week Sunday Breakfast Apples Cream of Wheat Sugar and Milk Eggs in Shell Lyonnaise Potatoes Baking Powder Biscuit Milk Coffee Tea Dinner ry Bouillon Croutons Roast Turkey Giblet Sauce M'ashed Potatoes Spinach Spanish Cream Cake Milk Coffee Tea Supper Panned Oysters on Toast Potato Salad Milk Canned Peaches Cookies Tea Monday Breakfast Pettijohn Sugar and Milk Broiled Lamb Chops Corn Bread Milk Coffee Tea Dinner Cream of Oyster Soup Boast Ribs of Beef Franconia Potatoes Buttered Beets Bread Milk Fruit Tapioca Tea Baked Potatoes Bread Supper Creamed Turkey Milk Tuesday Stewed Raisins Tea Force Bacon Breakfast Graham Muffins Eggs in Shell Milk Coffee Tea MENUS 303 Dinner Vegetable Soup Roast Veal Mashed Potatoes Steamed Bread Pudding Milk Supper Cold Roast Beef Hashed Brown Potatoes Milk Baked Apples Spinach Hard Sauce Tea Lettuce Salad Bread Wednesday Breakfast Oatmeal Broiled Beefsteak Rolls Coffee Tea Tea Milk DiuTier Cream of Spinach Soup Steamed Chicken Mashed Potatoes Bread Canned String Beans Milk Rice Pudding Coffee Supper Veal Cutlet Tomato Sauce Lyonnaise Potatoes Bread Oranges Cinnamon Bun Milk Tea Thursday Breakfast Hominy Grits Muffins Broiled Ham Eggs in Shell Milk Coffee Tea Dinner Chicken Soup Roast Lamb Brown Gravy Mashed Potatoes Canned Peas Vanilla Ice Cream Chocolate Sauce Cake Milk Tea 304 Hamburg Steak Bread Bananas INSTITUTION RECIPES Supper Milk Potato PufF Tea Gingerbread Friday Breakfast Petti John Broiled Fish Milk Biscuit Lyonnaise Potatoes Tea Coffee Dinner Cream of Bean Soup Baked Fish * Egg Sauce Baked Ham Mashed Potatoes Canned Tomatoes Apricot Whip Custard Sauce Milk Hash Bread Coflfee Supper Cole Slaw Milk Tea German Toast Apple Butter Tea Saturday Breakfast Cream of Wheat Rolls Broiled Lamb Chops Milk Coffee Dinner Vegetable Soup Roast Ribs of Beef Franconia Potatoes Creamed Turnips Bread Milk MSnce Pie Tea Supper Baked Beans Brown Bread Cold Ham Cocoa Milk Stewed Prunes Tea MENUS 305 Thanksgiving Dinner Raw Oysters Horseradish Consomme Soup Sticks Roast Turkey Bread Stuffing Mashed Potatoes Canned Corn Browned Sweet Potatoes Cranberry Sauce Celery Bread Butter Balls Mince Pie CofiFee Cider Nuts Raisins Figs Oranges Apples Grapes Bananas Christmas Dinner Mock Bisque Soup Croutons Roast Turkey Giblet Sauce Browned Mashed Potatoes Peas Celery Cranberry Sauce Olives Salted Almonds Candies Figs Plum Pudding Hard Sauce Nuts Raisins Fruit Coffee Luncheon Menus in Philadelphia High Schools Monday Turkish Soup and Roll Fruit Macedoine Baked Beans and Roll Ice Cream Cocoa with Whipped Cream Banana or Apple Milk in pint bottles Orange Milk in half-pint bottles One-half Grape Fruit Buttered Roll Sweet Chocolate Ham Sandwich Figs Olive Sandwich Dates Cup Custard Nabisco, Spiced Wafers 306 INSTITUTION RECIPES Tuesday Vegetable S'oup and Roll Hot Roast Beef Sandwich Cocoa and Whipped Cream Milk in pint bottles Milk in half -pint bottles Buttered Roll Olives Peanut Sandwich Egg Sandwich "William Penn" Pudding Scalloped Apples Ice Cream Banana or Apple Orange Strawberries Sweet Chocolate Pigs Dates Graham Crackers, Pretzels or Cookies Wednesday Corn Chowder and Roll Beef on Toast and Roll Cocoa and Whipped Cream Milk in pint bottles Milk in half-pint bottles Buttered Roll Ham Sandwich Jam Sandwich Fruit Tapioca with Whipped Cream Chocolate Pudding Ice Cream Sliced Banana with Cream Banana or Apple One-half Cantaloupe Sweet Chocolate Figs Dates Molasses Cookies, Pretzels and Wafers Thursday Vegetable Soup and Roll Macaroni with Cheese and Roll Cocoa with Whipped Cream Milk in pint bottles Milk in half-pint bottles Buttered Roll Minced Ham Sandwich Lettuce Sandwich Cheese Sandwich Prune Whip, Custard S'auce Baked Rice Pudding Ice Cream Banana or Apple Orange Sweet Chocolate Figs Dates Crystallized Pigs Sweet Wafers and Cookies MENUS 307 Friday Oyster Soup and Crackers Junket Creamed Codfish and Roll Chocolate Cake Cocoa with Whipped Cream Canned Pineapple Milk in pint bottles Milk in half-pint bottles Buttered Roll Olives Sardine Sandwich Egg Sandwich Jam Sandwich Ice Cream Banana or Apple Orange Sweet Chocolate Figs Dates Wafers and Cookies Menus for the Teachers The daily menu always includes : Roll or Bread and Butter Butter Cup of Tea, Coffee or Cocoa Pot of Tea Milk in pint bottle Milk in half -pint bottle Cream in half-pint bottle Buttermilk in bottle Stuffed Olives Fruit in Season Sweet Chocolate and Biscuit Ice Cream In addition to the above the following dishes are served : Monday Tomato Soup and Crackers Veal Loaf Baked Beans Creamed Peas Olive Sandwich Tongue Sandwich Cottage Pudding Corn Chowder and Crackers Macaroni with Cheese Salmon Salad Ham Sandwich Tuesday Cheese and Pimento Sand- wich Gingerbread 308 INSTITUTION RECIPES Wednesday Asparagus Soup and Crackers Roast Beef Franconia Potatoes Ham Sandwich Lettuce Sandwich Cream Tapioca Pudding Vegetable Soup and Crackers Creamed Chicken Boiled Rice Thursday Egg Sandwich Fruit Sandwich Orange Puffs Friday Clam Chowder and Crackers S'calloped Toma1:oeB Scrambled Eggs Lettuce Sandwich Cold Tongue Spanish Cream ADDITIONAL RECIPES 309 310 INSTITUTION RECIPES XXVI SOAP In every kitchen there is an accumulation of various kinds of fat. In institutions where there is a large quantity it is usually considered to be more economical to sell the fat and buy soap for kitchen use. Many persons prefer to use the fat for soap making because the home-made soap is superior in quality to most kitchen soaps on the market. Home-made soft soap is a great convenience be- cause it is always ready to make a lather quickly. It is economical because only the amount neces- sary will be used. It is especially good for wash- ing glass and silver. Soft Soap 5% pounds clean grease 18 quarts hot water 1 can lye % cup ammonia Dissolve the contents of a can of lye in three quarts of the hot water. Melt the grease and while still on the stove pour into it gradually the dissolved lye, stirring constantly. Add the re- maining water and boil until the consistency of syrup. Allow to cool, add the ammonia and pour into jars or crocks to keep until used. When the 811 312 INSTITUTION RECIPES soap is cold it should resemble a soft jelly. If a thinner soap is desired more water may be added than called for in the recipe. Hard Soap 5 pounds clean grease Vz cup ammonia 1 box concentrated lye % cup powdered borax 3% cups cold water Melt the grease and add the ammonia when it reaches a temperature of 120° Fahrenheit. Dis- solve the lye in the cold water and when it cools to 80° Fahrenheit, stir in the borax. Pour the dis- solved lye veiy slowly into the grease, and stir until lye and grease are thoroughly combined and the mixture drops from the spoon like honey. The stirring must be done slowly, but not too long; from one to five minutes; if stirred too long, the mixture will separate. Pour into a mould lined with paper and allow it to stand in a warm place about twenty-four hours. Empty from the mould, remove the paper and cut in pieces. Keep in a dry place. ADDITIONAL RECIPES 313 314 INSTITUTION RECIPES ALPHABETICAL INDEX PAGE AJmonds, Salted 289 Angel Cake 267 Apple and Raisin Salad . . 200 Butter, Cider 285 Pudding, Steamed 235 Snow 231 Tapioca Pudding 228 Apples, Baked 281 Scalloped 233 Stewed 282 Apricot Jelly 241 Short Cake 233 Whip 232 Apricots, Stewed 283 Asparagus 172 Salad 196 Soup 81 Bacon, Breakfast 143 Hot, Sandwich 210 Baked Apples 281 Beans 172 Pears 281 Rhubarb 282 Baking Powder Biscuit . . 51 Mixtures 51 Mixtures, General Rules 51 Banana and Nut Salad . . 198 Custard 224 Ice Cream 254 Barley Soup 78 Bavarian Cream, Pineapple 242 Bean Soup 1 82 II 82 III 83 Beans, Baked 172 String 173 String, Canned 173 Bechamel Sauce 158 316 PAGE Beef 129 a la Mode 130 Broth 73 Corned 133 Croquettes 149 Dried, Creamed 135 Frizzled 134 Hot Roast, Sandwiches 209 Loaf 132 On Toast 133 Roast, Gravy 154 Roast Ribs of 129 Roast, To Carve 130 Steak, Broiled 131 Stew 131 Beets, Buttered 174 Beverages 10 Biscuit, Baking Powder . . 51 Tea 39 Blanc Mange 227 Orange 227 Boiled Dressing 1 189 Dressing II 190 Dressing III 190 Fish 101 Frosting 272 Bouillon 72 Bread 35 Crumbs, Dried 44 General Rules 35 Omelet 63 Pudding, Chocolate 224 Pudding, Steamed 236 Raisin and Nut 55 Soft Graham 38 Steamed Brown 44 Sticks 45 Uses for Stale 44 White, Made in Bread Machine 37 316 INSTITUTION RECIPES PAGE Bread — Continued Whole Wheat Nut 55 Broth, Beef 73 Chicken 74 Scotch 78 Brown Bread, Steamed . . 44 Frosting 274 Sauce 156 Sugar Frosting 274 Butter Balls 216 Buttered Crumbs 153 Cabbage and Nut Salad . . 195 Cake, Angel 267 Chocolate 267 Fruit 270 Nut 268 Plain 263 Sponge 265 Sponge, Wheatless 266 Sunshine 266 Cakes and Frostings 261 General Rules 261 Candied Orange Peel 288 Caramel, Coloring 160 Flavoring 250 Carrots and Peas 179 Creamed 179 Catsup, Ripe Tomato 202 Cauliflower, Creamed .... 174 Celery, Creamed 174 Soup, Cream of 84 Cereals 19 Cooking of 20 General Rules 20 Used as Vegetables .... 25 Cheese Fondue 64 Sandwiches 213 Toast 46 Chicken a la King 121 Broth 74 Creamed 121 Croquettes 148 Fricassee 120 Liver Saute 122 PAGE Chicken — Continued Roast 117 Roast, Gravy for 154 Salad 1 191 Salad II 191 Sandwiches 208 Scalloped 147 Smothered 118 Soup 75 Soup, Cream of , 1 75 Soup, Cream of, II 76 Steamed 120 Stewed 119 To Carve 117 Chocolate Bread Pudding 224 Cake 267 Custard 223 Custard Sauce 246 Eclairs 270 Frosting 1 273 Frosting II 273 Frosting, Plain 272 Fudge Frosting 274 Ice Cream 254 Pudding 1 225 Pudding II 226 Reception 13 Sauce 1 247 Sauce II 247 Chops, Lamb, Broiled .... 140 Pork 141 Chowder, Clam 77 Corn 84 Cinnamon Bun 42 Clam Chowder 77 Club Sandwiches 208 Cocoa 12 Iced 15 Codfish a la Creme 108 Balls 109 Coflfee, Boiled 10 Filtered 11 Iced 11 Jelly 240 Mousse 256 ALPHABETICAL INDEX 317 PAGE Cole Slaw 201 Cooker, Aluminum, Care of 71 Copper, Care of 71 Corn Chowder 84 Creamed 175 Flakes 22 Fresh 175 Fritters 1 178 Fritters II 178 MuiBns 53 Pudding 1 177 Pudding II 177 Scalloped 176 Corned Beef 133 Hash 144 Cornmeal Mush 21 Cottage Pudding.. 264 Crabs, Devilled Ill Scalloped Ill Crackers, Creamed 47 Cranberry Jelly 284 Pudding 235 Sauce 284 Cream Filling 275 MuflSns 52 of Wheat 22 Puffs 269 "Southron" 231 Spanish 241 Whipped 1 245 Whipped II 245 Creamed Eggs 61 Oysters 94 Creole Sauce 158 Croquettes, Beef 149 Chicken 148 Ham and Egg 149 Potato 170 Sweet Potato 171 Croutons 45 Crumbs, Buttered 153 Cucumber and Lettuce Sandwiches 215 and Tomato Salad 197 Cucumbers, Sliced 202 PAGE Custard, Banana 224 Chocolate 223 Rice 224 Sauce, Chocolate 246 Sauce, Soft 246 Tapioca 223 Custards, Cup 221 Cutlets, Egg 65 Salmon 107 Desserts 221 Frozen 253 Frozen, General Rules. 253 Prepared with Gelatine 238 Prepared with Gelatine, General Rules 238 Dorcas Rolls 39 Dressing, Boiled 1 189 Boiled II 190 Boiled III 190 French 188 Poultry 153 Dried Beef, Creamed 135 Dumplings, Baked 62 Eclairs, Chocolate 270 Egg and Celery Salad ... 193 Devilled, Salad 193 Frosting 272 Salad 192 Sandwiches 1 212 Sandwiches II 213 Sauce I , . 156 Sauce II 157 Eggs 59 a la Goldenrod 62 Creamed 61 Cutlets 65 Fried 61 Hard Cooked 60 Poached 60 Scalloped 62 Scotch 66 Scrambled 61 Soft Cooked 60 Stuffed 65 318 INSTITUTION RECIPES PAGE Pigs, Stewed 283 Filling, Cream 275 Fruit 286 Fish 101 Boiled 101 Broiled 103 General Rules 101 Omelet 108 Sauted 104 Scalloped 107 Tuna, a la King 110 Tuna, Scalloped 110 Floating Island 222 Flour Substitutes 36 Franconia Potatoes 166 French Dressing 188 Toast 46 Frosting, Boiled 272 Brown 274 Brown Sugar 274 Chocolate 1 273 Chocolate II 273 Chocolate Fudge 274 Chocolate, Plain 272 Egg 272 Mocha Caramel 274 Plain 272 Frostings 271 Fruit Cake 270 Cup 280 Filling 286 Jelly 239 Jelly Salad 200 Macedoine 280 Punch I 14 Punch II 14 Rolls 54 Salad 1 199 Salad II 199 Sauce 249 Spiced 285 Tapioca 1 229 Tapioca II 229 Fruits 279 To Prepare for Table . . 280 PAGE Giblet Sauce 154 Gingerbread 1 262 II 263 Graham Bread, Soft 38 Gems 54 Grape Fruit Marmalade. 287 Peel, Candied 288 Grape Jam 288 Juice 1 15 Juice II 15 Haddock, Baked 104 Halibut a la Poulette 102 Steamed 102 Ham and Egg Croquettes 149 Baked 142 Boiled, Cold 141 Broiled 143 Creamed 143 Glazed with Sweet Sauce 142 Sandwiches 210 Sandwiches, Minced 210 Hamburg Steak 132 Hard Sauce 248 Hartford Pudding 237 Hash 144 Baked 145 Corned Beef 144 Hominy, Boiled 25 Grits 21 Pudding 25 Souffle 26 Ice Cream, Banana 254 Chocolate 254 Strawberry 255 Sundae 257 Jam, Grape 288 Jelly, Apricot 241 Coffee 240 Cranberry 284 ALPHABETICAL INDEX 319 PAGE J elly — Continued Fruit 239 Lemon 1 238 Lemon II 239 Prune 240 Junket 221 Lamb 139 Chops, Broiled 140 Roast 139 Roast, To Carve 140 Lemon Butter 287 Jelly 1 238 Jelly II 239 Sauce 248 Lemonade 13 Lettuce Sandwich 215 Shredded, Sandwich 215 Lima Bean Soup, Cream of 83 Liver and Bacon 139 Saute 138 Lobster, Creamed 112 Lyonnaise Potatoes 168 Macaroni and Cheese I . . 30 and Cheese II 31 and Tomato Sauce 31 Macedoine, Fruit 280 Salad 196 Marmalade, Grape Fruit. 287 Orange 287 Pear 288 Mayonnaise 1 188 II 189 III 189 Measures and Weights ... 3 Table of 5 Meat, Scalloped 147 Meats 125 and Vegetables, Sauces for 153 Uses for Cooked 144 Menus 293 Dinner, Christmas 305 PAGE Menus — Continued Dinner, Thanksgiving.. 305 High School Luncheon. 305 High School Luncheon, Teachers 307 Institution 302 Meringue 245 Milk Sherbet 256 Mint Sauce 157 Mocha Caramel Frosting. 274 Tart 268 Mousse, Coffee 256 Muffins, Corn 53 Cream 52 Raised 41 Raised Graham 40 Rice 53 "Whole Wheat 54 Mustard, To Mix 202 Neufchatel Salad 194 Noodle Soup 77 Nut Cake 268 Oatmeal 21 Olive and Cheese Sand- wiches 214 Sandwiches 1 214 Sandwiches II 214 Omelet, Bread 63 Fish 108 Spanish 64 Onions, Boiled 179 Scalloped 180 Orange Blanc Mange 227 Marmalade 287 Peel, Candied 288 Puffs 265 Sauce 249 Water Ice 255 Oyster Fricassee 94 Pie 96 Soup 76 Soup, Cream of 76 Oysters 93 320 INSTITUTION RECIPES PAGE Oysters — Continued Creamed 94 Fried 96 General Rules 98 Panned 95 Raw 93 Scalloped 95 Panned Oysters 95 Peanut Loaf 32 Sandwiches 213 Pea and Potato Soup 87 Soup, Cream of 85 Split, Soup 1 85 Split, Soup II 86 Pear Marmalade 288 Pears, Baked '281 Peas, Creamed 180 Fresh 180 Peppers, Stuffed 146 Pettijohn's Breakfast Food 22 Philadelphia Relish 203 Pineapple and Cheese Salad 194 Bavarian Cream 242 Sauce 249 Plain Frosting 272 Plum Pudding 237 Poached Eggs 60 Pork 140 Chops 140 Roast 140 Potato Croquettes 170 Puff 169 Salad 195 Soup, Cream of , 1 87 Soup, Cream of, II ... . 88 Sweet, Croquettes 171 Potatoes, Baked 165 Creamed 169 Franconia 166 Hashed Brown 168 Lyonnaise 168 Mashed 166 PAGE Potatoes — Continued Mashed, with Toma- toes and Peas 166 Scalloped 1 167 Scalloped II 167 Stuffed 165 Sweet, Browned 171 Sweet, Glazed 170 Poultry 115 Dressing 153 To Carve 117 To Dress and Clean . . . 115 To Select 115 Prune and Cheese Salad. 194 Jelly 240 Pudding 228 Whip 232 Prunes, Stewed 282 Pudding, Apple, Steamed 235 Apple Tapioca 228 Bread, Chocolate 224 Bread, Steamed 236 Chocolate 1 225 Chocolate II 226 Com 1 177 Corn II 177 Cottage 264 Cottage, Wheatless 264 Cranberry 235 Hartford 237 Hominy 25 Plum 237 Prune 228 Raisin 234 Rice, Baked, 1 230 Rice, Baked, II 230 Snow 242 "Wm. Penn" 225 Puddings, Sauces for 245 Puffs, Cream 269 Orange 265 Raisin and Nut Bread ... 55 Pudding 234 Raisins, Stewed 284 ALPHABETICAL INDEX 321 PAGE Raspberry Vinegar 16 Relish, Philadelphia 203 Rhubarb, Baked 282 Ribs of Beef, Roast 129 Rice and Cheese 30 and Meat, Casserole of. 146 and Tomato Sauce 30 Boiled 26 Creamed 27 Croquettes 1 29 Croquettes II 29 Custard 224 Muffins 53 Pudding, Baked, 1 230 Pudding, Baked, II 230 Puffed 23 Scalloped 27 Souffle 28 Soup 79 Steamed 27 Roast Beef Sandwiches, Hot 209 Rolls, Dorcas 39 Fruit 54 Royal Scallop 63 Salad, Apple and Raisin.. 200 Asparagus 196 Banana and Nut 198 Cabbage and Nut 195 Chicken 1 191 Chicken II 191 Cucumber and Tomato. 197 Devilled Egg 193 Egg 192 Egg and Celery 193 Fruit 1 199 Fruit II 199 Fruit Jelly 200 Macedoine 196 Neufchatel 194 Pineapple and Cheese.. 194 Potato 195 Prune and Cheese 194 Salmon 192 PAGE Salad — Continued Tomato and Celery .... 197 Tomato Jelly 198 Tomato, Sliced 196 Tuna 192 Waldorf 201 Salads 187 Salmon and Peas 109 Baked 105 Creamed 106 Cutlets 107 Salad 192 Sandwiches 212 Scalloped 106 Soup, Cream of 75 Salted Almonds 289 Sandwiches 207 Bacon, Hot 210 Cheese 213 Chicken 208 Club 208 Cucumber and Lettuce. 215 Egg 1 212 Egg II 213 Ham 210 Ham, Minced 210 Lettuce 215 Lettuce, Shredded 216 Olive 1 214 Olive II 214 Olive and Cheese 214 Peanut 213 Roast Beef, Hot 209 Salmon 212 Sardine 1 211 Sardine II 211 Sardine and Olive 211 Sweet 216 Tongue 209 Tongue, Minced 209 Watercress 216 Sardine and Olive Sand- wiches 211 Sandwiches 1 211 Sandwiches II 211 322 INSTITUTION RECIPES PAGE Sauce, Bechamel 158 Brown 156 Chocolate 1 247 Chocolate II 247 Cranberry 284 Creole 158 Custard, Chocolate 246 Custard, Soft 246 Egg 1 156 Egg II 157 Fruit 249 Giblet 154 Hard 248 Lemon 248 Mint 157 Orange 249 Pineapple 249 Sterling 248 Strawberry 249 Tartare 159 Tartare, Hot 159 Tomato 157 White 1 155 White II 155 Sauces for Meats and Vegetables 153 for Puddings 245 Scallop, Royal 63 Scalloped Apples 233 Chicken 147 Corn 176 Crabs Ill Eggs 62 Fish 107 Meat 147 Onions 180 Oysters 95 Potato 1 167 Potato II 167 Rice 27 Salmon 106 Tomatoes 182 Tuna Fish 110 Scotch Broth 78 Eggs 66 PAGE Seasonings and Flavor- ings 8 Shad, Baked 105 Shepherd's Pie 145 Sherbet, Milk 256 Short Cake, Apricot 233 Snow, Apple 231 Pudding 242 Soap 311 Hard 312 Soft 311 Soup, Asparagus 81 Barley 78 Bean 1 82 Bean II 82 Bean III 83 Celery, Cream of 84 Chicken 75 Chicken, Cream of , I . . . 75 Chicken, Cream of, II . . 75 Flavoring, Vegetable. . . 72 Lima Bean, Cream of . . 83 Noodle 77 Oyster 76 Oyster, Cream of 76 Pea and Potato 87 Pea, Cream of.. 85 Pea, Split, 1 85 Pea, Split, II 86 Potato, Cream of , I 87 Potato, Cream of, II. . . 88 Rice 79 Salmon, Cream of 75 Spinach, Cream of 88 Stock 70 Stock, Brown 72 String Bean, Cream of. 84 Tomato 89 Tomato, Cream of , I . . . 89 Tomato, Cream of, II . . 90 Turkey 74 Turkish 79 Vegetable 1 80 Vegetable II 80 Vegetable III 81 ALPHABETICAL INDEX 323 PAGE Soups 69 "Southron" Cream 231 Spaghetti, Italian 32 Spanish Cream 241 Omelet 64 Spiced Fruit 285 Spinach 181 Soup, Cream of 88 Sponge Cake 265 Squash, Summer 182 Sterling Sauce 248 Stock, Brown 72 Soup 70 Strawberry Ice Cream . . . 255 Sauce 249 String Bean Soup, Cream of 84 Beans 173 Beans, Canned 173 Stuffed Eggs with Cream Sauce 65 Peppers 146 Potatoes 165 Succotash 176 Sundae, Ice Cream 257 Sunshine Cake 266 Sweet Sandwiches 216 Table of Measures and Weights 5 of Proportions 7 Tapioca Custard 223 Fruit 1 229 Fruit II 229 Pudding, Apple 228 Tart, Mocha 268 Tartare Sauce 159 Hot 159 Tea, Iced 12 in Small Pot 12 in Urn 11 Terrapin, Mock 148 Toast, Cheese 46 Cream 46 French 46 PAGE Toast — Continued Points 45 Tomato Catsup, Ripe 202 and Celery Salad 197 Jelly Salad 198 Sauce 157 Sliced, Salad 196 Soup 89 Soup, Cream of , 1 89 Soup, Cream of, II 90 Tomatoes, Scalloped...... 182 Stewed 182 Stuffed 183 Tongue, Boiled 134 Sandwiches 209 Sandwiches, Minced. . . . 209 Tuna Fish a la King 110 Scalloped 110 Tuna Salad 192 Turkey, Koast 116 Soup 74 To Carve 117 Turkish Pilaf 28 Soup 79 Turnips, Creamed 184 Veal 135 Cutlet 136 Fricassee 136 Loaf 1 137 Loaf II 138 Roast 135 Vegetable Soup 1 80 II 80 III 81 Flavoring 72 Vegetables 163 General Rules 164 Waldorf Salad 201 Water Ice, Orange 255 Watercress Sandwiches . . 216 Welsh Rarebit 47 Wheat, Cream of 22 Puffed 23 324 INSTITUTION RECIPES PAGE Wheat — Ck>ntinued Shredded 23 Wheatena 22 Wheatless Cottage Pud- ding 264 Sponge Cake 266 Whip, Apricot 232 Prune 232 PAGE Whipped Cream 1 245 II 245 White Sauce 1 155 II 155 Whole Wheat Muffins 54 Whole Wheat Nut Bread. 55 "Wm. Penn" Pudding. ... 225 ADVERTISEMENTS The National Biscuit Company persistently concentrates its energies on the production of perfect biscuit. It selects choicest materials, uses greatest skill, exercises constant care, and insists on absolute cleanliness. Only the best flour and sugar, butter and eggs, nuts and spices, fruits and flavors are used. The perfect biscuit resulting from such perfect facilities and ingredients are delivered in perfect condition. NATIONAL BISCUIT COMPANY t^<$f Uneeda Biscuit Economy :: Quality :: Service YOUR PURPOSE In your path to success, you must practice economy, give quality and service. OUR AIM Our business has been built on those lines, therefore — No. 10 We sell all varieties of Fruits and Vegetables in large cans, designated as No. lO's, which actually contain a little less than a gallon. ECONOMY The use of this size package in the Hotels, Colleges, Institutions, or by the large consumer has reduced costs in price and labor. QUALITY Our brands are kept up to regular standards, which may be depended on from year to year. SERVICE Many once skeptical buyers are now our regular customers. OUR BRANDS SYLVIA GULIO PENN J. M. THOMPSON & CO. River Front Stores Philadelphia Look for the Breyer Leaf to get QUALITY ICE CREAM ALL — WAYS DELICIOUS — NUTRITIOUS Breyer Ice Cream Company 9th— Cumberland— 8th~Streets Philadelphia Whiter — Sweeter — Lighter Bread and Cake The first essential of success in home-baking is to employ a leavener that is pure, thorough and dependable— one that raises evenly, gives the bread and cake the right texture, and an appe- tizing appearance. The purity, uniform strength 'and perfect keeping qualities of ^uirifi)rd THE 'WHOLESOME BAKING POWDER insures whiter, sweeter and lighter cake and bread— it raises the baking just right, and adds to the nutritive value, as it restores the health- giving properties which fine wheat flour loses in the process of milling. Every housewife should have acopy of "The Rumford Way of Cookenr and Household Economy." We will be pleased to send it Free upon request. Rumford Chemical Works, Providence, R. I. Dmid C. Bradley Hethert B. Trout David C. Bradley, Inc. Meats and Provisions Water and Dock Streets Philadelphia SWIFTNESS A Lynn (Mass.) nurse says: 'It is the swiftness of preparation of Jell-O that appeals particularly to busy nurses." Swiftness is an important incident, and so is flavor. Another is economy. Such dishes as the Pineapple Bavarian Cream, pictured above, are made of Jell-O, with none of the fussing that usually goes with the preparation of such dishes. Jell-O is put up in six pure fruit flavors: Straw- berry, Raspberry, Lemon, Orange, Cherry, Chocolate, and sells 2 packages for 25 cents. The Genesee Pure Food Company Le Roy, N. Y., and Bridgeburg, Ont. NEW BOOK IN PREPARATION THE SCHOOL LUNCH Its Organization and Management BY EMMA SMEDLEY Author of "Institution Recipes;'' Director o{ Public School Luncheons, Philadelphia, Pa.; formerly Instructor in Domestic Science, Drexel Institute, Philadel- phia, Pa.; Instructor in Dietetics, The Johns Hopkins Hospital Training School for Nurses, Baltimore, Maryland. "The School Lunch" tells the story of the luncheon system as operated in the Philadelphia Public Schools. It gives the method of keeping records and accounts, and floor plans and lists of equipment for both high and elementary school lunch rooms. It also explains the plan of co-op- eration between the domestic science classes and the luncheon department. PUBUSHED BY EMMA SMEDLEY 6 East Front Street Media, Pa. For Cooking and faking — me You will find it every bit as satisfactory as expensive butter It is made of the concentrated food elements of the cocoa- nut and peanut, churned with rich pasteurized milk and cream with salt added. Costs a third less than butter and goes a third farther. If your grocer hasn't it, he will order it for you if you insist. VICTOR V. CLAD CO. 217.219 SOUTH ELEVENTH STREET PHILADELPHIA Manufacturers af Kitchen Equipment for Schools, Colleges and Institutions Twelfth Edition PAHEE'S Practical Dietetics (143,000 now in circulation) Revised to incorporate the latest results oF research in dietetics INVALUABLE To the Hospital as a classroom text- book. To the Nurse in private work. Practical Dietetics has been arranged to con- form directly with the exact requirements in dietetics of the various State Boards of Examiners of Nurses. This will materially aid the Nurse in preparing for her State Examinations. (A pamphlet containing the State Board requirements and Examination questions is given com- plimentary with each Practical Dietetics.) The Caloric Value of each recipe is given, thus no cal- culations are necessary to arrange a well balanced diet. The Latest Diets of leading physicians and hospitals are quoted, such as Dr. Frederick Allen and Dr. Joslin's Diabetic diet and Dr. Warren Coleman's Typhoid Diet, etc. Recommended as a text by the United States and Canadian Governments, U. S. Navy, all the State Boards of Examiners of Nurses, Hospital Training Schools and Medical Colleges. SSO Paeei Price, $2.00, postpaid (Special prices quoted in quantities.) A. F. PATTEE, Publisher & Bookseller Mount Vernon, Ne-w York M^CRAY Bef neeratore wereselected by the United States Pure Pood Laboratories at Wash- ington atter the most exacting compet- itive tests. They stood every test as tbey always do. Is not the refrieerator that the Pure FMd Laboratories selected the safest refrigerator for you to use? The McCray keeps food fresh and untainted and pre- serves all its natural flavor. It insures perfect refrigeration at the minimum expense. Come in and see the celebrated McCray. Home OHiu and Factory: Lake Street, Kendallville, Indiana Keeps Food Fresh 206 So. 11th St., Philadelphia, Penna. USE THE READ MIXER With 3 Speeds and assorted Beaters & Bowfs To Whip Eggs, Cream, Mayonnaise Make Bread Pie or Sweet Dough Cakes of all kinds Mash Potatoes Strain Purees, Fruits, Etc. Extra Attachments Coffee Mill, Food Chopper, Vegetable Slicer, Pulley to drive small tools. These mixers are built for Motor or Pulley Drive, in 4 sizes. We guarantee them to solve your "Help" Problems, and to save materials and improve quality. Ask us to let you know where you can see a mixer in operation near you. READ MACHINERY CO YORK, PA. , "Proper Serving of All Meats Extremely Important" Talking to one of the most well-known doctors and diagnosticians the other day. the conversation drifted to business and general conditions. "Regarding your machine," said he, "I do not give a rap about your Company or the financial result. But tell the head of your concern that he is not doing his duty if he does not advertise broadcast the vast amount of good your machine accomplishes. Aside from the fact that it eliminates xeaste of food, a matter of extreme importance at this time, it assists digestion, because the finely subdivided fibres of meat permit ready access to the digestive juices, giving the maximum of nourishment from a minimum amount of meat, thereby improving health, while exercising economy." Are you willing to investigate and do your little bit for humanity. Our service is free to you. Write us to- day, mention this book, and we will gladly arrange for a practical demonstration in your kitchen free of charge. U. S. Slicing Machine Company 1 024 Arch Street 2 1 8 West 23rd Street Philadelphia, Pa. New York City 3002 Jenkins Arcade 48-50 Union Street Pittsburgh, Pa. Boston, Mass. Double Wash Your Dishes with the CRESCENT Glass and Dishwasher Used by hospitals and the Army and Navy — because of its sanitary wash and rinse In hotels and restaurants — because of its speed and labor-saving features In schools and colleges — because of its compactness, simplicity and ease of operation BROMLEY-MERSELES MFG, CO.. Inc. \^ Glass AM Eastern Office 1328 BROADWAY NEW YORK _ SATOfl Dishwashers i General Offices 837 LARRABEE ST. CHICAGO Greatest Food Saver Ever Invented GREAT LABOR SAVER FOOD CHOPPER OR MINCER For mincing Ham, etc , for Sandwiches, Meat for Sausages, Hamburg Steak, Cooked Meat for Hasfi and Croquettes. Does work of five men. Minces vegetables in one minute and does not mash them. It mixes Mayonnaise Dressing. With this machine you can utilize cheaper cuts of meats and many Mticles now wasted. Send for prices and particulars. Send for Circular of our new Bread Sllcer JOHN E. SMITH'S SONS CO. BUFFALO, N. Y. BOTH PHONES ^^„^ ^ EDWARDS. MG». THE EDWARDS CHINA CO. CHINA. GLASS AND SILVERWARE 926-928 FILBERT STREET PHILADELPHIA Institution. Hotel and China, Glass and Silverware Keitaurant Supplies Loaned for Special Occasions U-KAN-PLATE Silver PoHsh Hotel Grade Renovates your worn silver — makes old silver new looking — prolongs the life of new silver. Large hotels, restaurants and institutions are using U-KAN-PLATE. Just use at a poliah. Single gallons, $5.00. $12.00 case (three gallons in a case). Send in your order. Recommended on account of its efficiency and sanitary qualities. Hotel Silverware a Specialty A. R. JUSTICE COMPANY SILVERWARE 612 Chestnut Street Philadelphia, Penna. WILLIAM HARRAL CHAS. L. HYDE H. T. PATTERSON IMPORTER OF LINENS HOUSEHOLD LINENS 1318 WALNUT STREET PHILADELPHIA, PA. 'Phones: Bell, Walnut 1093; KeyHone. Race 3-17