diff options
| author | Roger Frank <rfrank@pglaf.org> | 2025-10-14 20:10:43 -0700 |
|---|---|---|
| committer | Roger Frank <rfrank@pglaf.org> | 2025-10-14 20:10:43 -0700 |
| commit | 0986c8d64f9970dc0b62b93591c103c1149d6251 (patch) | |
| tree | cd271c7f295ecff18e4e64c2bc517c55b29a9ee2 | |
| -rw-r--r-- | .gitattributes | 3 | ||||
| -rw-r--r-- | 38615-8.txt | 10786 | ||||
| -rw-r--r-- | 38615-8.zip | bin | 0 -> 80494 bytes | |||
| -rw-r--r-- | 38615-h.zip | bin | 0 -> 86922 bytes | |||
| -rw-r--r-- | 38615-h/38615-h.htm | 11056 | ||||
| -rw-r--r-- | 38615.txt | 10786 | ||||
| -rw-r--r-- | 38615.zip | bin | 0 -> 80443 bytes | |||
| -rw-r--r-- | LICENSE.txt | 11 | ||||
| -rw-r--r-- | README.md | 2 |
9 files changed, 32644 insertions, 0 deletions
diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/38615-8.txt b/38615-8.txt new file mode 100644 index 0000000..bb6895c --- /dev/null +++ b/38615-8.txt @@ -0,0 +1,10786 @@ +Project Gutenberg's Quantity Cookery, by Lenore Richards and Nola Treat + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Quantity Cookery + Menu Planning and Cooking for Large Numbers + +Author: Lenore Richards + Nola Treat + +Release Date: January 18, 2012 [EBook #38615] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK QUANTITY COOKERY *** + + + + +Produced by Jason Isbell, David Clarke and the Online +Distributed Proofreading Team at https://www.pgdp.net (This +file was produced from images produced by Core Historical +Literature in Agriculture (CHLA), Cornell University) + + + + + +Transcriber's Note: I have replaced en-dashes representing ranges of +numbers within tables by the word "to." So something like "6-1/2--7-1/4 +cups." in the original is often represented by "6-1/2 to 7-1/4 cups." in +this version. + + + + +QUANTITY COOKERY + +MENU PLANNING AND COOKING FOR LARGE NUMBERS + +BY + +LENORE RICHARDS, B.A. and NOLA TREAT, B.S. + +ASSISTANT PROFESSORS OF INSTITUTION MANAGEMENT +COLLEGE OF AGRICULTURE +UNIVERSITY OF MINNESOTA + + +BOSTON + +LITTLE, BROWN, AND COMPANY + +1922 + +Copyright, 1922, + +By Little, Brown, and Company. + +All rights reserved + +Published April, 1922 + +Printed in the United States of America + + + + +PREFACE + + +This book has been written in response to the many requests for +practical help in the planning of menus and for the recipes in use in +the cafeteria under the management of the authors. + +This book is designed primarily to assist the managers of food +departments in institutions. However, it is hoped that the chapters on +menu planning, the recipes, and the list of weights and their +approximate measures may prove useful as a text for those teachers of +institution management who have the problem of teaching large quantity +cookery and menu planning. + + N. T. + L. R. + + UNIVERSITY OF MINNESOTA + January 1, 1922 + + + + +CONTENTS + + +CHAPTER PAGE + + I. PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS 1 + + II. STANDARDS FOR JUDGING MEALS 8 + + III. TYPES OF MENUS 11 + + IV. SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING 42 + + V. THE IMPORTANCE AND USE OF FORMS 66 + + VI. RECIPES 73 + + VII. TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES 191 + + INDEX 195 + + + + + +QUANTITY COOKERY + + + + +CHAPTER I + +PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS + + +Well-balanced and appropriate menus are absolutely necessary to the +success of any establishment serving food. Given the best of raw +materials and the most competent cooks, the institutional manager will +fail to please his patrons if his menus show lack of careful planning. +The truth of this assertion is verified by the analysis of many +failures. + +On the other hand successful menu planning is not especially difficult. +Like any other art it requires careful study and observance of a few +simple rules. + +Of course, it is impossible to formulate one set of rules that will +apply to all situations. Each manager must make his own rules based on +the conditions he has to meet. There are, however, certain basic +principles to be recognized and followed. If the ensuing chapters +succeed in explaining these principles and in emphasizing their +importance, the authors' purpose will have been served. + +In planning menus for an institution the manager must: + +Keep in mind the nature of the institution; its purpose; the character +of its patronage. + +Follow certain dietetic principles. + +Maintain constant variety in the food. + +Keep menus appropriate to the temperature; the weather; the season; +occasional holidays. + +Recognize the limitations imposed by equipment; amount and kind of help; +range of cost permitted; left-over foods to be used; form of service. + +The first point to consider in planning a menu is the type of +institution to be served. For reasons that are obvious, the purpose of +the high school cafeteria is very different from that of the +metropolitan hotel, while neither of these has the same object as the +municipal tuberculosis sanitarium. + +The age, sex, nationality, economic condition and occupation of the +patrons must be kept in mind. The adult demands a freedom of choice +which may be denied children. For this reason the content of the grade +school lunch may be fixed in an arbitrary way, while this will not do +when one is dealing with adults of any class. For instance, grade school +children are satisfied with the morning bowl of bread and milk and the +noon lunch of bread and soup. Adults, even in a charitable home, would +undoubtedly complain of the simplicity of such meals. The high school +lunchroom may eliminate coffee from its menu and have frequent "pieless" +days. Any such attempts to regulate the diet of adults, except for +patriotic reasons such as were the incentive to denial during the war, +are highly inadvisable. + +As far as the food elements are concerned, the same kinds of food may be +served to boys and girls or to men and women. But, practically, they +will not eat the same foods with equal satisfaction, and this should +influence the planning of menus in different institutions. + +School lunch managers and social service workers have found that in +order to accomplish their aims they have to recognize racial food +tastes. + +The economic condition of the group to be served may limit variety in +the menu, on the one hand, or may permit of maximum variety on the +other. The eight-page menu of the fashionable tea room as definitely +reflects the ability of the patrons to pay as does the simple meal of +three or four dishes served the immigrants at Ellis Island. + +The occupation of the patrons, whether active or sedentary, determines +to a large extent the kind of food served to them, from the dietetic +standpoint and from the commercial standpoint as well. The lumberjacks +of the north woods require a diet very different in quality and quantity +from that of the telephone operators in a city exchange. + +In institutions serving set menus, with little or no choice, special +attention should be given to dietetic principles. Examples of such +institutions are college dining halls or dormitories, hospitals, +benevolent "homes," boarding houses, fraternities and clubs. + +For those who have had little or no training in dietetics and who yet +have the responsibility of planning menus, it may be said that if ample +variety is provided, with emphasis on fruits and vegetables, the +dietetic requirements will probably be met. + +The sequence of foods in the menu is important. Where several courses +are to be served, and it is the aim of those planning the menu to keep +the appetite stimulated, acids, meat extractives and warm foods should +be served first. Cloying foods such as sweets, very cold foods and foods +which are satisfying tend to depress the appetite and hence have no +place in the first course of a meal, except for luncheon where the menu +may be very simple. In institutions which have fixed menus, it is +especially desirable that the meal, no matter how simple, be so planned +that it may be served in courses. Children especially are likely to +hurry through their meals, and the serving of food in courses prevents +too rapid eating. It is true, of course, that extra service requires +more labor, and so may not prove possible, even though desirable. + +The responsibility for maintaining a constant variety in food calls for +the continued exercise of initiative, the determination to avoid +monotonous repetition, a mind open to new foods and new methods of +preparation and systematic marketing trips in order to keep in touch +with seasonal changes. Perhaps the most frequent criticism of +institutions is on the lack of variety in meals. Hotels, clubs and tea +rooms can draw trade by serving out-of-season foods when they first +appear in the market. Institutions whose purchases are limited by a +budget should make the most of seasonal foods when the market is at its +height and the food is cheapest. Such institutions should avoid serving +foods that are not actually in season. Serving berries or melons before +the height of the season dulls the appetite of the patron for these +foods so that by the time they have become economical to serve he has +tired of them. + +Variety should be introduced not only in the kinds of food but in the +preparation, garnish and service. Even in charitable homes and other +institutions where the aim is to serve at a minimum cost, the menus can +be made attractive through variety in preparation. Corn meal and cottage +cheese, two of the least expensive foods we have, can be utilized in a +wide variety of ways. There should be no hesitation about serving new +dishes, for maximum variety is essential to a happy patronage whether in +the tea room or the benevolent institution. The point to be kept in +mind, where the guest has the privilege of selection, is that all the +variety should not come within the day or meal but within the week or +month. Surprise always helps to induce appetite and this fact is as +applicable to the menu in the children's home as to that of the tea +room. + +It is good business practice as well as good dietetic practice to plan +meals according to the weather and the time of year. Hot, heavy foods +sell best in cold weather. Cool, crisp, fresh foods sell best on the +hottest days. The public is very susceptible to weather conditions. +Holidays give a popularity to certain foods which they enjoy at no other +time of the year. It is good business to make the most of these foods by +serving them on appropriate days. + +There are definite relations between the menu and the equipment +available for its execution. For instance, a menu which calls for oven +cooking to the exclusion of the use of the top of the stove or +supplementary steamers will be impossible to carry out. The menu should +be planned in order that the cooking may be divided between all the +available equipment, such as ovens, steamers and top space on stoves. In +the kitchen, as in the industrial plant, it is good management to give +space only to efficient equipment and to use that equipment to its +maximum capacity. + +Again, incomplete equipment may have to be considered in planning the +menu. If there is no power machinery the amount of hand work or heavy +physical preparation called for may have to be cut down in accordance +with the equipment at hand. In serving large numbers power machinery +will often pay for itself in a few months through the saving in labor. +It will not only do the work better and more humanely but will allow a +much greater variety of food. In the matter of equipment the institution +must get away from the idea that it is a large home, with working +conditions as they have been in the average home. It should consider +itself an industrial plant where one of the aims is maximum production +with minimum labor; and it should realize that proper equipment and +proper working conditions are necessary in the accomplishment of this +aim. Even though the labor supply may be adequate, efficient planning of +menus demands that there be an adjustment between those foods requiring +much labor and those requiring little, so that proper balance may be +maintained. + +In discussing the limitations in menu making the element of cost has +come up again and again. It becomes a definite restriction in +institutions that work on a budget, or where the group to be served +demands good wholesome food at the lowest price. As examples of such +institutions there are the factory cafeteria, the school lunch and the +college cafeteria. + +Though menus must be made out in advance of the day when they are to be +used, they should be sufficiently elastic to allow for proper +utilization of left-overs. Using left-overs may mean very little change +and substitution, or may require complete revision of the day's meals. +Left-overs must be used, for it is only by constant care that the food +cost can be kept down to a minimum. That this is true of all +institutions, whether great or small, is shown by the extreme care +exercised in the largest hotels to the end that no food shall be wasted. +Where there is family service, rather than plate service from the +kitchen, there will probably be a large amount of left-over food. It +requires a good deal of ingenuity to use these left-overs in some other +form so as to maintain variety and that element of surprise which is so +essential. In the cafeteria or other institution using _à la carte_ +service the left-over problem is not so serious. It is very nicely taken +care of in tea rooms and hotels which serve a club luncheon, the menu +for which may be chiefly made up from the left-overs. + +It is obvious that the form of service may influence the kind and extent +of the menu. That is, the cafeteria can serve a large variety of dishes +because the patrons wait on themselves. A similar choice or variety is +impracticable where there is table service, except in hotels, +restaurants and tea rooms where cost is not so great a factor. + + + + +CHAPTER II + +STANDARDS FOR JUDGING MEALS + + +Provided the principles of good nutrition have not been violated, the +main basis for judging any meal is palatability. Palatability depends +upon appearance and quality. Appearance in turn depends upon quantity, +color, form and service upon the plate. Quality is determined by odor, +flavor, temperature, texture and consistency. Reduced to outline form, +the elements of palatability are: + + | quantity + | color + + appearance---------+ form + | | neatness + | | arrangement + | + Palatability + + | + | | odor + | | temperature + + quality------------+ flavor + | texture + | consistency + +Commercially and aesthetically it is unwise to make servings too large. +Every one has had the experience of being served with more food than can +be eaten with relish and without waste. The effect is to surfeit the +appetite and to limit the variety which a patron may have, unless he is +able financially to order the variety; in which case he is obliged to +leave some food uneaten. In any institution which serves _à la carte_, +it is better to adjust portions and prices to the end that the patron +may have some variety in his meal without prohibitive expense. + +Color is important in inducing appetite. The cafeteria counter +displaying a buff-colored pie, snow pudding, rice custard and yellow +cake does not tempt patrons to buy. A basket of fruit, a bright-colored +gelatin dessert or attractive garnishes may transform a drab meal into a +most interesting one. Particularly in all kinds of plate service, +attention must be paid to color, for while clashing color combinations +must be avoided, some color must be used to give the food an appetizing +appearance. A great deal of our food is very neutral in color and admits +of a liberal use of garnishes of one kind or another. + +As a rule articles of food served together should be of diverse shapes. +One may enjoy a croquette, a stuffed baked potato, peas in timbales and +a roll in the same meal, but it is usually unwise to serve them on the +same plate. + +The necessity for neatness and orderly arrangement of servings is +obvious. At large parties where there is plate service it is wise to +make up a sample plate before the time of serving in order to determine +the best arrangement of food and in order actually to show those who are +to dish up the food how each plate must look when it is placed before +the guest. One who is inexperienced in planning menus, especially for +parties, should accustom himself to visualizing the meal as it will +appear when written upon the menu card and as it will appear upon the +plate. A menu which has seemed very good when planned will often be +unsatisfactory when actually served because some of the above points +have been overlooked. + +Odor and temperature are important factors in quality. It would seem +superfluous to say that hot things must be served hot and cold things +must be served cold, yet in serving large numbers the strict observance +of these rules is one of the difficult problems to be solved. _It can be +solved, however_, with efficient equipment properly arranged, a +carefully thought out organization of service and unceasing care. + +Repetition of texture and consistency should also be avoided. That is to +say, there should be the maximum variety in preparation of food in order +that no meal shall contain two or more creamed dishes, fried foods, +foods with custard basis or foods with bread foundation. + +If a score card were made out for judging a meal, flavor would perhaps +be given the most importance. Here again care must be taken to avoid +duplicating flavors. Too many strong flavors or too many bland flavors +are undesirable. While strong flavors stimulate the appetite it is +unwise to employ them continually, especially where the same group of +people is being served day after day. A more blandly flavored diet is +likely to be less palling and more constantly inviting. + +In serving the public, whether it be in the hospital, the college +dormitory or the commercial restaurant, the aim should always be to have +the food better than that to which the patrons are accustomed. + +In almost any kind of food work, and especially in institutional food +work, visiting trips to the best hotels, tea rooms, inns, cafeterias and +restaurants are invaluable, since they impart a knowledge of the way +things are done, which in turn creates a confidence and assurance that +nothing else can give. + + + + +CHAPTER III + +TYPES OF MENUS + + +CAFETERIA MENUS + +Though it may be necessary to offer slightly more choice in foods in the +commercial cafeteria, some cafeterias offer such a wide variety of +choice that the patron is confused and has difficulty in choosing his +meal. Furthermore too much variety makes for sameness from day to day. +In all cafeterias where the same group is served each day, and where +there is little or no competition, a simpler menu may be used. The +following menu outline is suggested for use in the average cafeteria. + +A Standard Form for Cafeteria Menu + + + 1 soup + 2 meats + (1 meat substitute) + 1 kind of potatoes + 2-3 vegetables + 1-2 hot breads + 1-2 sandwiches + 2-3 salads + 2-3 relishes + 6-8 desserts + 4 beverages + +_Meats_ + + One inexpensive meat should be served in each meal. + + Two made-over meats should not be served in the same meal. + + Two kinds of beef or pork or two kinds of any other variety of meat + should not be served in the same meal. + + +_Potatoes_ + + Creamed potatoes may be served with meat lacking gravy or sauce. + + It is seldom advisable to serve mashed potatoes unless there is a + meat gravy to offer with them. + +_Vegetables_ + + When possible one vegetable should be starchy and one should be + succulent. + + Two creamed or two fried or two buttered vegetables should not be + served in the same meal. + +_Breads_ + + Raised breads and quick breads give a good variety. + +_Salads_ + + There should be at least one inexpensive salad. + + The variety in salads may consist of one fruit salad, one vegetable + salad and one salad in which protein predominates, such as cottage + cheese, meat or fish. + + Head lettuce salad is universally popular and may appear at every + meal. + + In salad dressings, there should always be a cooked dressing, + French dressing and mayonnaise. Other varieties may be added as + desired. + +_Desserts_ + + Variety in desserts includes: + + + Fruit in some form. + A pudding with a dough or bread foundation. + Two cold puddings. + One kind of ice cream. + One kind of cake. + One kind of pie. + + + One-crust and two-crust pies should so far as possible be + alternated in successive menus. + + Two or more kinds of pie may be demanded, but when possible patrons + should be educated to other choices in desserts. + +_Beverages_ + + Milk should be served in bottles (with provision for opening). + +Thirty Days' Menus for a Cafeteria + +The careful manager spends a great deal of time in menu planning. If +some systematic method of menu making can be adopted and used with a +mind constantly alert to seasonal changes in foods, new and attractive +dishes and variety in serving, the plan may result in saving much of +this time. + +A set of menus for thirty days has been worked out, with the idea that +they may be repeated at the end of that time without too monotonous +repetition. No Sunday meals are included since the majority of +cafeterias are closed on that day. The Friday menus occur on the fifth +day and every sixth day thereafter. No menu is shown for Saturday night +when, if a meal is served, it may consist of popular dishes such as +chicken in some form, waffles or steaks, along with such left-overs as +it may be desirable to use. + +The menus are intended to serve as a _foundation_ to which may be added +new dishes and seasonable fruits and vegetables, a suggestive list of +which is given elsewhere (see pages 57-59). From these foundation menus +may be eliminated such dishes as are unpopular or out of season, or +which for any reason it is impractical to serve. Commercial cafeterias +may find it necessary to add other choices to these menus. Very small +cafeterias may offer fewer choices. The majority of establishments, +however, will find this variety ample, the idea being to serve the +maximum variety within the week rather than within the day or meal. + +A star has been used to indicate those dishes in which left-overs may be +used to particular advantage. + +CAFETERIA MENUS + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Monday= | =Tuesday= | =Wednesday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Grapefruit | Oranges | Grapefruit | + | Prunes | Bananas | Baked apples | + | Apples | Apricots | Stewed figs | + | Stewed cherries | Canned pears | Canned plums | + +----------------------+----------------------+----------------------+ + | CEREALS | CEREALS | CEREALS | + | Cream of wheat, | Cream of barley | Oatmeal | + | chopped figs | Post toasties | Shredded wheat | + | Grapenuts | Puffed wheat | Grapenuts | + | Puffed rice | | | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Fried eggs | Pancakes | Fried mush | + | Bacon | Cinnamon toast | Broiled Ham | + | Wheat muffins | Poached Eggs | Toast | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of lima bean | Oyster stew | Vegetable Soup | + | soup | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Veal roast, gravy | Pork chops | Leg of lamb, mint | + | Creamed dried beef | **Cheese fondue | sauce | + | on toast | | Hamburg balls | + | | | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | Creamed potatoes | Mashed potatoes | + | Buttered peas | Boiled onions | Scalloped tomatoes | + | Cabbage au gratin | Buttered carrots | Creamed celery | + | | Fried apples | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Pear salad | Orange salad | Peach salad | + | Head lettuce salad | Head lettuce salad | Head lettuce salad | + | Tomato salad | Cabbage salad | Tuna fish salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Cinnamon rolls | Wheat muffins | Corn bread | + | **Ham and pickle | | Raisin and nut | + | sandwiches | | sandwiches | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | **Chocolate bread | **Prunecot | Carrot plum | + | pudding with | shortcakes | pudding, vanilla | + | vanilla sauce | Fruit | sauce | + | Fruit | Snow pudding, | Fruit | + | Fig tapioca | custard sauce | Baked rhubarb | + | **Fruit whip | Chocolate blanc | Baked custard | + | Caramel cake | mange with nuts | Cocoanut cake | + | Banana cream pie | White cake, lemon | Cranberry pie | + | Ice cream | filling, white | Ice cream, chocolate | + | | frosting | sauce | + | | Pumpkin pie | | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of celery soup | Peanut butter soup | Clear tomato soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Swiss steak | Rib roast of beef | Baked ham | + | Tongue, mustard | Veal stew | **Cottage cheese | + | sauce | | croquettes, cream | + | | | sauce | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Browned potatoes | Mashed potatoes | Glazed sweet | + | **Corn pudding | Creamed asparagus | potatoes | + | Mashed turnips | Buttered beets | Creamed hominy | + | | | String beans | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Sardine salad | Pineapple and celery | Banana salad | + | Head lettuce salad | salad | Head lettuce salad | + | Cottage cheese salad | Head lettuce salad | Deviled egg salad | + | | Spinach and egg | | + | | salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Hot rolls | Baking-powder | Raised muffins | + | | biscuits | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Cottage pudding, | **Rice and raisin | Grapenut pudding, | + | lemon sauce | pudding, hard | lemon sauce | + | Fruit | sauce | Fruit | + | Pineapple pudding | Fruit | Loganberry tapioca | + | Baked apples | **Fruit cocktail | Apricot whip | + | White cake, nut | Caramel tapioca | Ginger cake | + | icing | Chocolate cake | Lemon pie | + | Chocolate pie | Apple pie | Ice cream | + | Ice cream | Ice cream | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Thursday= | =Friday= | =Saturday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Oranges | Grapefruit | Grapefruit | + | Pineapple | Peaches | Oranges | + | Apple-sauce | Apricots | Royal Anne cherries | + | Bananas | Baked apples | Prunes | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Malt of wheat | Corn meal mush | Rice boiled in milk | + | Grapenuts | Puffed rice | Grapenuts | + | Post toasties | Shredded wheat | Post toasties | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | French toast | Toast | Bacon and eggs | + | Toast | Date muffins | Toast | + | Boiled eggs | Poached eggs | Pancakes | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of corn soup | Cream of tomato soup | Noodle soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Creamed sweetbreads | Baked halibut, | Roast beef, gravy | + | on toast | tartare sauce | **Spanish rice | + | Beef à la mode | Egg cutlets, cream | | + | | sauce | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Parsley buttered | Baked potato | Mashed potato | + | potatoes | Fried parsnips | String beans | + | Steamed rice in | Buttered asparagus |Spinach and egg | + | milk | on toast | | + | Fried eggplant | | | + | Buttered cabbage | | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Fruit salad | Prune and cottage | Grapefruit salad | + | Head lettuce salad | cheese salad | Head lettuce salad | + | Raisin and carrot | Head lettuce salad | Asparagus salad | + | salad | Perfection salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Baking-powder | Bran muffins | Parker House rolls | + | biscuits and | | | + | honey | | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Loganberry cobbler | Apple dumplings, | Orange fritters, | + | Fruit | lemon sauce | syrup | + | Maple nut mold, | Fruit | Fruit | + | custard sauce | Cocoanut custard | Norwegian prune | + | Fruit cocktail | Cornstarch pudding, | pudding | + | Cake with fudge | chocolate sauce | **Fruit gelatin | + | frosting | Spice cake | Angel cake | + | Pineapple pie | Blackberry pie | **Mince pie | + | Ice cream | Ice cream | Ice cream | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of pea soup | Creole soup | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Roast pork loin, | Breaded veal chops | | + | gravy | **Scalloped fish in | | + | Macaroni and cheese | ramekins | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | Creamed potatoes | | + | Baked lima beans | Buttered onions | | + | with green | Rice croquettes | | + | peppers and | with jelly | | + | pimentos | | | + | Spinach and lemon | | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Peach salad | Orange salad | | + | Head lettuce salad | Head lettuce salad | | + | Tomato salad | Celery hearts | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Corn muffins | Cottage rolls | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Chocolate soufflé | Steamed molasses | | + | Fruit | pudding, egg hard | | + | Caramel Bavarian | sauce | | + | Baked apples | Fruit | | + | Sugar cookies | **Fruit gelatin | | + | Apricot pie | Tapioca cream | | + | Ice cream | Individual tea | | + | | cakes with raisins | | + | | Butterscotch pie | | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Monday= | =Tuesday= | =Wednesday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Apples | Bananas | Grapes | + | Sliced oranges | Grapefruit | Oranges | + | Plums, red canned | Apricot sauce | Apple sauce | + | Prunes | Stewed, red, pitted | Royal Anne cherries | + | | cherries | | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Post toasties | Shredded wheat | Malt of wheat | + | Grapenuts | Puffed rice | Grapenuts | + | Corn meal mush | Oatmeal | Post toasties | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | French toast | Fried mush | Doughnuts | + | Boiled eggs | Toast | Toast | + | Toast | Bacon | Scrambled eggs | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Clear tomato soup | Cream of potato | Noodle soup | + | | soup | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Baked ham | Roast pork and | Creamed chicken on | + | Spaghetti and cheese | gravy | toast | + | | Beef stew | Meat loaf | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Browned sweet | Mashed potatoes | Parsley buttered | + | potatoes | **Corn pudding | potatoes | + | Creamed cabbage | Buttered beets | Creamed carrots | + | Baked navy beans | | Spinach and lemon | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Banana salad | Nut, celery, cabbage | Sardine salad | + | Shredded lettuce | salad | Head lettuce salad | + | salad | Head lettuce salad | Mashed potato salad | + | **Potato salad | Prune and peanut | | + | | butter salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Brown bread | Raisin bread | Baking powder | + | | Egg and pickle | biscuits | + | | sandwiches | Cottage cheese, | + | | | green pepper and | + | | | nut sandwiches | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Peach shortcake | Apple puff pudding, | **Bread pudding, | + | Fruit | lemon sauce | vanilla sauce | + | Chocolate pudding | Fruit | Fruit | + | Caramel tapioca | Floating Island | Apricot whip | + | White cake with | Cranberry sauce | Maple nut mold, | + | orange filling | Chocolate cake | custard sauce | + | and frosting | Rhubarb pie | White cake, white | + | Custard pie | Ice cream | icing | + | Ice cream | | Banana cream pie | + | | | Ice cream | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of lima bean | Cream of celery soup | Cream of pea soup | + | soup | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Rib roast, gravy | Veal birds | Short ribs of beef | + | Frankfurters | Creamed dried beef | Sausage balls | + | | on toast | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | Baked potatoes | Browned potatoes | + | Stewed tomatoes | String beans | Buttered onions | + | Scalloped eggplant | Buttered asparagus | **Succotash | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Fruit salad | Grape and celery | Banana and nut | + | Head lettuce salad | salad | salad | + | Perfection salad | Head lettuce salad | Head lettuce salad | + | | Cottage cheese salad | Tuna fish and celery | + | | | salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Graham muffins | Corn bread | Nut bread | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Lemon rice pudding | Chocolate soufflé | **Brown Betty, | + | Fruit | Fruit | lemon sauce | + | Baked custard | **Fruit cocktail | Fruit | + | **Fruit gelatin | Baked prune whip | Pineapple tapioca | + | Raisin rocks | with nuts | **Fruit Bavarian | + | Blueberry pie | Doughnuts | Washington pie, | + | Ice cream | Pineapple pie | cream filling | + | | Ice cream | Raisin pie | + | | | Ice cream | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Thursday= | =Friday= | =Saturday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Apples | Peaches | Cherries | + | Bananas | Prunes | Baked apples | + | Pineapple | Oranges | Grapefruit | + | Pears | Stewed figs | Peaches | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Cream of rye | Oatmeal | Cream of barley | + | Puffed wheat | Shredded wheat | Puffed rice | + | Cornflakes | Grapenuts | Post toasties | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Fried eggs | Poached eggs on | Fried eggs | + | French toast | toast | Toast | + | Toast | Toast | Muffins | + | Broiled ham | Rice pancakes | | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of corn soup | **Vegetable soup | Cream of spinach | + | | | SOUP | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Swiss steak | Veal roast with | Breaded pork chops | + | Creamed eggs on | dressing | Veal hearts en | + | on toast | Scalloped salmon | casserole | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Baked potato | Mashed potato | Scalloped potatoes | + | Mashed rutabagas | Buttered beets | Buttered carrots | + | Creamed celery | Creamed onions | String beans | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Orange salad | Grapefruit salad | Pineapple with | + | Head lettuce salad | Head lettuce salad | cottage cheese | + | Tomato aspic | **Combination | Head lettuce salad | + | | vegetable salad | Perfection salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Brown bread | Raised muffins | Cinnamon rolls | + | | **Fruit sandwiches | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Steamed plum | **Chocolate rice | Raspberry roll, | + | pudding, vanilla | custard with | raspberry sauce | + | sauce | meringue | Fruit | + | Fruit | Fruit | Red plum whip | + | Baked apples | **Fruit gelatin | Rice Bavarian | + | Cornstarch pudding, | Lady Baltimore cake | pudding | + | chocolate sauce | Cream puffs | Banana cream cake | + | Sponge cake, | Loganberry pie | Apple pie | + | whipped cream | Ice cream, maple | Ice cream | + | Butterscotch pie | nut sauce | | + | Ice cream | | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of tomato | Cream of corn soup | | + | soup | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Leg of lamb, gravy | Fried oysters with | | + | **Baked hash | lemon | | + | | Pot roast | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | Mashed potatoes | | + | Creamed cabbage | Scalloped tomatoes | | + | Buttered peas | Steamed rice in milk | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Cottage cheese balls | Deviled egg salad | | + | rolled in nuts | Shredded lettuce | | + | Head lettuce salad | salad | | + | Radishes | Celery hearts | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Muffins | Baking-powder | | + | | biscuits | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | **Baked rice pudding | Peach cobbler | | + | Fruit | Fruit | | + | **Date torte, whipped| Apple tapioca | | + | cream | **Charlotte russe | | + | Orange custard | White cake, | | + | Chocolate cake | chocolate icing | | + | Cherry pie | Lemon pie | | + | Ice cream | Ice cream | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Monday= | =Tuesday= | =Wednesday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Oranges | Grapefruit | Apple sauce | + | Baked apples | Bananas | Peaches | + | Cherries | Plums | Pineapple | + | Prunes | Apricots | Grapefruit | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Malt of wheat | Oatmeal | Cream of rye | + | Cornflakes | Shredded wheat | Puffed wheat | + | Grapenuts | Puffed rice | Grapenuts | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Toast | Toast | Toast | + | **Crumb pancakes | Bran muffins | French toast | + | Fried eggs | Poached eggs | Bacon | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of corn soup | Peanut butter soup | **Vegetable soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Small steaks | Roast lamb, mint | Liver and bacon | + | **Cheese fondue | sauce | **Hamburg balls | + | | Weiners | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Creamed potatoes | Mashed potatoes | Glazed sweet | + | Beets in vinegar | Carrots and peas | potatoes | + | Buttered onions | Creamed cabbage | **Corn pudding | + | | | Spinach and lemon | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Pear salad | **Potato salad | Apple and celery | + | Head lettuce salad | Head lettuce salad | salad | + | Cabbage slaw | Tomato aspic salad | Head lettuce salad | + | | | Cottage cheese salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | **Crumb muffins | Cottage rolls | Corn bread | + | **Fruit sandwiches | | **Ham and pickle | + | | | sandwiches | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Rice and raisins | **Brown Betty, lemon | Lemon rice pudding | + | with hard sauce | sauce | Fruit | + | Fruit | Fruit | **Fruit cocktail | + | **Fruit gelatin | Apricot whip | **Date torte, whipped| + | Maple nut mold, | Caramel custard | cream | + | custard sauce | White cake, | Apple-sauce cake | + | Spice cake | chocolate frosting | Chocolate pie | + | Cocoanut cream pie | Raspberry pie | Ice cream | + | Ice cream | Ice cream | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | **Tomato stock soup | Oyster stew | Cream of spinach | + | | | soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Baked ham | Roast veal, gravy | Rib roast of beef, | + | **Meat loaf | Rice and nut loaf, | gravy | + | | brown sauce | Salmon croquettes, | + | | | cream sauce | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Baked potatoes | Mashed potatoes | Mashed potatoes | + | **Scalloped corn | Buttered turnips | Spaghetti and | + | Mashed squash | String beans | tomatoes | + | | | Creamed onions | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Cottage cheese with | Pineapple and celery | Grapefruit salad | + | nuts, green | salad | Head lettuce salad | + | peppers and | Head lettuce salad | Sliced cucumbers | + | pimentos | **Combination | | + | Head lettuce salad | vegetable salad | | + | Asparagus salad | | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Baking-powder | Nut bread | Cottage rolls | + | biscuits | | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Baked apples | Cherry steamed | Grapenut pudding, | + | Fruit | pudding, cherry | lemon sauce | + | Prune pudding | sauce | Fig tapioca | + | Pineapple pudding | Tapioca cream | Fruit | + | Jelly roll | Chocolate blanc | Snow pudding, | + | Gooseberry and | mange | custard sauce | + | raisin pie | Fruit | Doughnuts | + | Ice cream | Cake with fig | Apricot pie | + | | filling and white | Ice cream | + | | frosting | | + | | Butterscotch pie | | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Thursday= | =Friday= | =Saturday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Oranges | Grapefruit | Oranges | + | Apple sauce | Bananas | Cherries | + | Apricots | Peaches | Grapefruit | + | Plums | Prunes | Plums | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Cream of wheat | Cream of barley | Corn meal mush | + | Cornflakes | Puffed wheat | Shredded wheat | + | Grapenuts | Cornflakes | Grapenuts | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Toast | Toast | Toast | + | Buckwheat cakes | Sausages | French toast | + | Poached eggs | Muffins | Fried eggs | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of pea soup | Cream of lima bean | **Chicken and rice | + | | soup | soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Breaded veal | Chicken and biscuit | Rib roast of beef | + | **Mutton stew with | Codfish balls, cream | Tongue with mustard | + | vegetables | sauce | sauce | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Browned potatoes | Baked potatoes | Mashed potatoes | + | **Succotash | Buttered peas | Fried parsnips | + | Creamed asparagus | Creamed celery | String beans | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | **Fruit salad | Deviled egg salad | Prune and cottage | + | Head lettuce salad | Head lettuce salad | cheese salad | + | Beet and egg salad | Lobster salad | Head lettuce salad | + | | | **Potato salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Baking-powder | Plain muffins | Cottage rolls | + | cinnamon rolls | | Lettuce sandwiches | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Peach cobbler | **Bread pudding, | Chocolate soufflé | + | Fruit | vanilla sauce | Fruit | + | Prune whip | Fruit | Norwegian prune | + | Floating Island | Caramel pudding | pudding | + | White cake, white | Baked apples | **Fruit cocktail | + | frosting | Chocolate cake, | Apple sauce cake, | + | Apple pie | chocolate icing | chocolate icing | + | Ice cream | Cream pie | **Mince pie | + | | Ice cream | Ice cream | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of tomato | Cream of potato | | + | soup | soup | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Roast pork and | Steamed whitefish, | | + | dressing | egg sauce | | + | **Cottage cheese | Breaded veal hearts | | + | croquettes, | | | + | cream sauce | | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | Creamed potatoes | | + | Cabbage in vinegar | Stewed tomatoes | | + | Creamed carrots | Corn with pimentos | | + | | and green peppers | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Apricot salad | Banana salad | | + | Head lettuce salad | Head lettuce salad | | + | Celery hearts | Spinach and egg | | + | | salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Hot rolls | Corn bread | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Carrot plum pudding, | Apple dumplings, | | + | vanilla sauce | lemon sauce | | + | Date and nut blanc | Fruit | | + | mange, custard | Baked custard | | + | sauce | Orange gelatin | | + | Chocolate pudding | Lemon filled lay | | + | Fruit | cake | | + | Cup cakes with | Blueberry pie | | + | fruit | Ice cream | | + | Banana cream pie | | | + | Ice cream | | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Monday= | =Tuesday= | =Wednesday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Bananas | Oranges | Plums | + | Peaches | Apricots | Fresh apples | + | Grapefruit | Prunes | Bananas | + | Baked apples | Royal Anne cherries | Grapefruit | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Oatmeal | Cream of wheat | Corn meal | + | Puffed wheat | Cornflakes | Shredded wheat | + | Cornflakes | Grapenuts | Puffed rice | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Toast | Toast | Toast | + | Poached eggs | **Crumb griddle cakes| Creamed dried beef | + | French toast | Bacon and fried | on toast | + | | apples | Doughnuts | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of potato | **Creole soup | Cream of corn soup | + | soup | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Baked ham | **Scalloped oysters | Roast lamb, gravy | + | Macaroni and cheese | Roast beef, gravy | Meat pie | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Baked sweet potatoes | Parsley buttered | Mashed potatoes | + | Spinach and egg | potatoes | Fried parsnips | + | **Corn pudding | Mashed squash | Creamed peas | + | | Beets in vinegar | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Apple, celery and | **Fruit salad | Banana salad | + | nut salad | Head lettuce salad | Head lettuce salad | + | Head lettuce salad | Cottage cheese, | **Potato salad | + | Combination | chopped celery | | + | vegetable salad | and pimento salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Crumb muffins | Corn bread | Cottage rolls | + | Fruit sandwiches | | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Steamed plum | Loganberry cobbler | **Prunecot shortcake | + | pudding, vanilla | Fruit | Fruit | + | sauce | Caramel Bavarian | Apple tapioca | + | Fruit | cream | **Fruit cocktail | + | Baked custard | Baked apples | Washington pie, | + | Prune whip | Ginger cake, whipped | chocolate filling | + | Jelly roll, | cream | Custard pie | + | chocolate filling | Lemon pie | Ice cream | + | Peach pie | Ice cream | | + | Ice cream | | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of tomato | Cream of spinach | **Chicken and rice | + | soup | soup | soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Roast pork, | Chicken à la king on | Small steaks | + | dressing, gravy | toast | **Cheese and tomato | + | Mutton stew | **Meat loaf | soufflé | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | French fried | Creamed potatoes | + | Creamed celery | potatoes | **Scalloped corn | + | Rice croquettes, | **Scalloped tomatoes | String beans | + | jelly | Creamed cauliflower | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Orange salad | Grapefruit salad | Pear salad | + | Head lettuce salad | Head lettuce salad | Head lettuce salad | + | Cabbage salad | Beet and egg salad | Tuna fish salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Graham bread | Baking-powder | **Crumb muffins | + | | biscuits and maple | | + | | syrup | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | **Brown Betty, lemon | **Chocolate rice | Cottage pudding, | + | sauce | pudding | lemon sauce | + | Fruit | Fruit | Fruit | + | Tapioca cream | Cocoanut custard | Cornstarch blanc | + | Chocolate blanc | Pineapple pudding | mange, fruit sauce | + | mange | White cake with | Chocolate pudding | + | Spice cake | white icing | Caramel cake | + | Cocoanut cream pie | Cherry pie | **Mince pie | + | Ice cream | Ice cream | Ice cream | + +----------------------+----------------------+----------------------+ + + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Thursday= | =Friday= | =Saturday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Peaches | Grapefruit | Oranges | + | Pineapple | Bananas | Plums | + | Oranges | Prunes | Baked apples | + | Prunes | Apricots | Cherries | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Cream of rice with | Cream of rye | Cream of barley | + | raisins | Cornflakes | Puffed rice | + | Puffed wheat | Shredded wheat | Grapenuts | + | Grapenuts | | | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Toast | Toast | Toast | + | French toast | Muffins | Poached eggs | + | Fried eggs | Pancakes | Milk toast | + | | Broiled ham | | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of lima bean | Cream of tomato | Cream of celery | + | soup | soup | soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Pork chops | Fried salmon steak | Swiss steak | + | **Hamburg balls | with lemon | **Cottage cheese | + | | **Baked hash | croquettes with | + | | | cream sauce | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Glazed sweet | Creamed potatoes | Mashed potatoes | + | potatoes | Buttered cauliflower | Buttered rutabagas | + | Buttered onions | Corn with pimento | Stewed tomatoes | + | Kidney beans | and green peppers | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Pineapple with | Celery cabbage salad | Shrimp salad | + | cottage cheese | Head lettuce salad | Head lettuce salad | + | Head lettuce salad | **Fruit salad | String bean and | + | Asparagus salad | | shallot salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Nut bread | Muffins | Cinnamon rolls | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Apple fritters with | Bread pudding, | Steamed cherry | + | syrup | vanilla sauce | pudding cherry | + | Fruit | Fruit | sauce | + | Apricot whip | Snow pudding, | Fruit | + | Maple nut mold, | custard sauce | Chocolate blanc | + | custard sauce | Fig tapioca | mange | + | Banana cream cake | Cake with orange | Pineapple tapioca | + | Blackberry pie | filling and | Nut cake | + | Ice cream | frosting | Apricot pie | + | | Apple pie | Ice cream | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of pea soup | **Vegetable soup | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Rib roast of beef | **Scalloped fish | | + | Veal hearts en | Sausage balls, cream | | + | casserole | sauce | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | French fried | | + | Buttered beets | potatoes | | + | Cabbage in vinegar | Buttered carrots | | + | Creamed asparagus | | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Peach salad | Orange salad | | + | Head lettuce salad | Head lettuce salad | | + | Sliced or green | Celery hearts | | + | onions | | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Graham muffins | | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Grapenut pudding, | **Baked rice pudding | | + | lemon sauce | Fruit | | + | Fruit | Baked rhubarb | | + | **Fruit gelatin | **Charlotte russe | | + | Norwegian prune | Doughnuts | | + | pudding | Chocolate pie | | + | Sponge cake | Ice cream | | + | Pineapple pie | | | + | Ice cream | | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Monday= | =Tuesday= | =Wednesday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Peaches | Oranges | Bananas | + | Red pitted cherries | Grapefruit | Grapes | + | Grapefruit | Peaches | Plums | + | Apple sauce | Baked apples | Grapefruit | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Rice boiled in milk | Malt of wheat | Oatmeal | + | Puffed wheat | Post toasties | Puffed rice | + | Grapenuts | Shredded wheat | Grapenuts | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Pancakes | Creamed eggs on | Ham and eggs | + | Cinnamon toast | toast | Toast | + | Bacon | Graham muffins | Buckwheat cakes | + | | Toast | | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of tomato | **Vegetable soup | Cream of asparagus | + | soup | | soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Rib roast of beef | Breaded veal steak | Roast loin of pork, | + | and gravy | **Corned beef hash, | dressing, gravy | + | Tongue, mustard | tartare sauce | **Cheese fondue | + | sauce | | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potato | Creamed potatoes | Mashed sweet | + | String beans | Buttered onions | potatoes | + | Fried eggplant | Scalloped tomatoes | Lima beans, with | + | | | green peppers and | + | | | pimentos | + | | | Creamed celery | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Prune and cottage | Peach salad | **Potato salad | + | cheese salad | Head lettuce salad | Shredded lettuce and | + | Head lettuce salad | **Combination | egg salad | + | Tuna fish salad | vegetable salad | Shrimp salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Fig, raisin and nut | Bran muffins | Baking-powder | + | sandwiches | Peanut butter and | biscuits with | + | | pickle sandwiches | syrup | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Loganberry cobbler | Steamed molasses | Lemon rice pudding | + | Fruit | pudding, egg hard | Fruit | + | **Fruit whip | sauce | **Charlotte russe | + | Date and nut blanc | Fruit | **Fruit cocktail | + | mange, custard | Chocolate blanc | Chocolate cake, | + | sauce | mange | white icing | + | Cake with fudge | Baked custard | Pumpkin pie | + | icing | Lady Baltimore cake | Ice cream | + | Custard pie | Gooseberry and | | + | Ice cream | raisin pie | | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of celery | Cream of corn soup | Creole soup | + | soup | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Ham and eggs | Roast lamb, currant | Short ribs of beef | + | **Meat croquettes, | jelly | Egg cutlets, cream | + | brown sauce | **Meat pie | sauce | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Baked potato | Mashed potatoes | Browned potatoes | + | Spinach and lemon | Buttered peas | Creamed asparagus | + | **Succotash | Mashed rutabagas | Rice in milk | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Banana salad | Grapefruit salad | Apple and pineapple | + | Head lettuce salad | Head lettuce salad | salad | + | Cucumber salad | Cabbage slaw | Head lettuce salad | + | | | Perfection salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Rolls | Parker House rolls | Corn muffins | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | **Chocolate bread | Grapenut pudding, | Prune custard | + | pudding, vanilla | lemon sauce | pudding | + | sauce | Fruit | Fruit | + | Fruit | Snow pudding, | **Fruit gelatin | + | Norwegian prune | custard sauce | Baked apples | + | pudding | Fig tapioca | Spice cake | + | **Fruit cocktail | Sponge cake | Apricot pie | + | Nut loaf cake | Butterscotch pie | Ice cream | + | Blueberry pie | Ice cream | | + | Ice cream | | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Thursday= | =Friday= | =Saturday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Grapefruit | Pears | Bananas | + | Peaches | Plums | Peaches | + | Oranges | Grapes | Oranges | + | Prunes | Apricot sauce | Plum sauce | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Cream of barley | Cream of rye | Cream of wheat | + | Puffed wheat | Shredded wheat | Puffed rice | + | Grapenuts | Post toasties | Grapenuts | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | **Fried corn meal | Poached eggs | **Scrambled eggs with| + | mush | White Mt. muffins | bacon | + | Bacon | Pancakes | Cinnamon toast | + | Toast | Broiled ham | Toast | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of bean soup | **Chicken noodle soup| Peanut butter soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Chicken à la king | Baked whitefish | Hot roast beef | + | Sausage balls | with dressing | sandwiches and | + | | Rice and nut loaf, | gravy | + | | cream sauce | **Veal croquettes, | + | | | brown sauce | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Parsley buttered | Baked potatoes | Scalloped potatoes | + | potatoes | Cabbage in vinegar | Corn and pimentos | + | Mashed squash | Beets, buttered | Fried parsnips | + | Creamed peas | | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Banana salad | **Fruit salad, | Pineapple salad | + | Head lettuce salad | whipped cream | Head lettuce salad | + | **Spinach and egg | Head lettuce salad | Cottage cheese salad | + | salad | Tomato salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | **Ham sandwiches | Corn bread | **Steamed brown | + | Hot rolls | | bread | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Orange shortcake | Steamed cherry | Cottage pudding, | + | Fruit | pudding, cherry | lemon sauce | + | Baked apples stuffed | sauce | Fruit | + | with raisins and | Fruit | Pineapple pudding | + | nuts | Prune whip | Tapioca cream | + | Caramel custard | Date torte, whipped | **Oatmeal cookies | + | Washington pie, | cream | Raisin pie | + | chocolate filling | Jelly roll, cream | Ice cream, chocolate | + | Rhubarb pie | filling | sauce | + | Ice cream | Apple pie | | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of potato | Cream of pea soup | | + | soup | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Roast veal, | Pork chops, dressing | | + | dressing, gravy | Codfish balls, cream | | + | **Baked hash | sauce | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | Baked sweet | | + | Buttered carrots | potatoes | | + | String beans | Apple fritters with | | + | | syrup | | + | | Stewed tomatoes | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Cottage cheese balls | Tuna fish salad | | + | rolled in nuts | Shredded lettuce | | + | Head lettuce salad | salad | | + | Asparagus salad | Kidney bean salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Bran muffins | **Crumb muffins | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Blackberry cobbler | **Old-fashioned rice | | + | Fruit | pudding | | + | Floating Island | Fruit | | + | Chocolate pudding | Maple nut mold, | | + | Apple sauce cake, | custard sauce | | + | chocolate icing | Orange Bavarian | | + | Lemon pie | cream | | + | Ice cream | Gingerbread, | | + | | whipped cream | | + | | Chocolate pie | | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + +**Indicates dishes in which left-overs may be used to advantage. + + +TEA-ROOM MENUS + +The tea-room menu is characterized by daintiness and excellence in food, +garnish and service. Large tea rooms serve a variety such as is found in +large hotels, with practically no changes in their menus from day to +day. They are open to the same criticism as are the cafeterias that +serve everything in the market at every meal, and so make their menu +monotonous. Smaller tea rooms offer limited choices,--soups, relishes, +hot dishes, vegetables, salads, breads and beverages. To add choices to +a menu beyond the number which will satisfy the patrons is not economy. +The longer the menu list, the more labor, equipment, food wastage and +spoilage. Therefore the tea-room menu list should be as simple as is +consistent with the demands of those to be served. The menus shown below +are of the type which are changed from day to day. The first is a very +good example of this type, embodying a moderate degree of choice. It is +suitable for a tea room serving perhaps six hundred or more people +daily. + + LUNCHEON[1] + + Iced Fruit Cocktail + Tuna Fish Cocktail + Celery Hearts + Iced Grape Fruit + Oyster Cocktail + Grape Fruit & Mint Cocktail + Button Radishes + Olives + + SOUP + + Vegetable Soup + Lamb Broth & Rice + Oyster Stew + Cream of Corn Soup + Chicken & Tomato Puree + + MEATS, FISH, ETC. + + _French Bread, Hot Rolls, or Bran Muffins Served with these Orders_ + + Roast Chicken, Dressing, Mashed Potatoes and Gravy + Creamed Sweetbreads on Toast with French Fried Potatoes + Chicken Baked with Noodles in Casserole and Toasted Bran Muffins + Fried Oysters with Chili Sauce and Baked Potato + Broiled Tenderloin Steak with Sweet Potatoes Southern Style + Breaded Veal with Browned Potatoes and Gravy + Broiled White Fish with Lyonnaise Potatoes + Cheese Omelet with Toasted Rolls and Preserves + Rice and Salmon Box with Mexican Slaw + Assorted Hot Vegetable Dinner + + VEGETABLES + + Apple Fritters + Buttered Asparagus on Toast + Fresh Spinach & Egg + Candied Sweet Potatoes + Baby Garden Beets + Buttered or Creamed Peas + Sautéd Egg Plant + Home Baked Beans + + BREADS + + Hot Biscuits with Orange Marmalade + Bran Muffins + Toasted English Muffins + Nut Bread + Toasted Cheese Rolls + Rye Bread & Swiss Cheese Sandwich + French Bread + Hot Home Made Rolls + Hot Corn Bread + + SALADS + + Combination Salad + Sweetbread Salad + Shrimp Salad + Club Salad + Chicken Stuffed Paradise Peppers + Tomato Stuffed with Cottage Cheese & Almonds + Chicken Salad + Tuna Fish Salad + Sliced Tomato & Cheese Ball Salad + Head Lettuce and Roquefort Cheese Dressing + Pineapple, Prune and Neufchatel Cheese Salad + Grape Fruit & Orange Salad + Cream Slaw + Waldorf Salad + California Fruit and Nut Salad + Fruit Salad + Banana and Walnut Salad + Shredded Lettuce and Egg Salad + Head Lettuce with Thousand Island Dressing + Stuffed Egg Salad with Thousand Island Dressing + Lazarus Vegetable Salad + + FROZEN DESSERTS, PASTRY, ETC. + + Fresh Strawberries and Cream + Black Walnut Loaf Cake + Lemon Pie + Red Raspberry Roll with Cream + Almond Macaroons + Apple Pie à la Mode + Fresh Apple Pie with Cheese + Coffee Parfait + Chocolate Ice Cream + Charlotte Russe + Prune Whip with Cream + Cherry Parfait + Bittersweet Chocolate Parfait + Chocolate Meringue with Vanilla Ice Cream Center + Apricot & Almond Parfait + Chocolate Almond Parfait + Butter Scotch Meringue + Hot Fudge Sundae Steamed Fruit Pudding with Hard Sauce + Chocolate Mint Parfait + Vanilla Ice Cream + Black Walnut Frozen Cream + French Cake + Bittersweet Chocolate Meringue + Chocolate Luxurro Dessert + Vanilla Ice Cream with Swiss Chocolate Sauce + Date & Nut Parfait + Baked Apple & Whipped Cream + Apricot à la Mode + +[Footnote 1: Courtesy of The Lazarus Tea Room, Columbus, Ohio.] + +Less choice is shown in the following menus which would be suitable to a +tea room serving from two hundred to six hundred daily. + + TEA-ROOM MENU[2] + + Celery + Olives + Radishes + Green onions + Fruit cocktail + Spiced figs + + * * * * * + + Tomato bouillon in cup + Tureen For two + Barley soup in cup + Tureen For two + + * * * * * + + White fish broiled to order + + * * * * * + + Spring chicken, country style, jelly + Broiled lamb chops, peas + Roast leg of veal, dressing + Fresh mushrooms on toast + Boiled beef, horse radish sauce + + * * * * * + + Boiled rice and cream + Asparagus on toast + Candied sweet potatoes + Buttered new beets + + * * * * * + + Head lettuce, vinaigrette dressing + Waldorf salad + Fresh fruit salad, mayonnaise dressing + Combination vegetable salad, French dressing + + * * * * * + + Cinnamon rolls + Parker House rolls + Nut bread + Corn bread Maple syrup + + * * * * * + + Vanilla ice cream Wintergreen sherbet + Baked apples, whipped cream + Apple pie Red raspberry pie Whipped cream + Grapefruit half; whole + Strawberry shortcake, whipped cream + Ice cream sandwich, hot chocolate sauce + Banana custard, whipped cream + Fresh cake Whipped cream + Pineapple Bavarian cream, whipped cream + Coffee or tea + +[Footnote 2: Courtesy of Glass Block Tea Room, Duluth, Minnesota.] + +Still less choice is offered in the menus printed below, yet they are +entirely satisfactory for a very small tea room serving not more than +one hundred daily. + +=Tea-Room Menus= + + _Relishes_ + Salted Almonds + Celery Hearts + + _Soup_ + Bouillon with Wafers + + _Ready to Serve_ + Lambs Chops and Peas + Creamed Fresh Mushrooms on Toast + + _Vegetables_ + French Fried Potatoes + Scalloped Cauliflower + + _Salads_ + Tea-room Special Salad + Head Lettuce Salad with + Thousand Island Dressing + Frozen Fruit Salad + + _Sandwiches_ + Club Sandwiches + Olive Sandwiches + + _Breads_ + Hot Cinnamon Rolls + Bread and Butter + + _Desserts_ + Baked Alaska + Baked Apples + Orange Bavarian + Wellesley Fudge Cake + + _Beverages_ + Coffee: per cup for one + per pot for one + per pot for two + Tea: per pot for one + per pot for two + Chocolate per cup + + * * * * * + + _Relishes_ + Celery Hearts and Stuffed Olives + Salted Almonds + + _Cocktail_ + Oyster Cocktail + + _Ready to Serve_ + Fillet of Sole, Tartare Sauce + Omelet with Jelly + + _Vegetables_ + Potatoes in Half Shell + Brussels Sprouts, Buttered + + _Salads_ + Chicken Salad + Head Lettuce Salad with + Thousand Island Dressing + Fruit Salad + + _Sandwiches_ + Cream Cheese Sandwiches + Ham and Olive Sandwiches + + _Breads_ + Hot Biscuits and Honey + Assorted Breads and Butter + + _Desserts_ + Chocolate Meringue Pudding + Maple Mousse + Lady Baltimore Cake + + _Beverages_ + Coffee: per cup for one + per pot for one + per pot for two + Tea: per pot for one + per pot for two + Chocolate per cup + + * * * * * + + _Relishes_ + Stuffed Olives + Fresh Shallots + Raspberry Jam + + _Soup_ + Cream of Corn Soup + + _Ready to Serve_ + Broiled Tenderloin of Pork + Corned Beef Hash with Poached + Egg and Tartare Sauce + + _Vegetables_ + Sweet Potato Croquettes + Artichokes with Drawn Butter + Sauce + Boston Baked Beans and Brown + Bread + + _Salads_ + Stuffed Tomato + Head Lettuce with Thousand + Island Dressing + Asparagus and Cold Chicken Mousse + + _Sandwiches_ + Date and Nut Sandwiches + Hot Roast Beef Sandwiches + + _Breads_ + Cranberry Muffins + Assorted Bread and Butter + + _Desserts_ + Banana Cream Cake + Individual Pumpkin Pies + Ice Cream with Hot Maple + Fudge Pecan Sauce + Baked Prune Whip + + _Beverages_ + Coffee: per cup for one + per pot for one + per pot for two + Tea: per pot for one + per pot for two + Chocolate per cup + + * * * * * + + _Relishes_ + Honey in Glasses + Queen Olives + Raspberry Jam + + _Soup_ + Consommé with Vegetables + + _Ready to Serve_ + Chicken à la King in Bread Cases + Meat Rosettes + + _Vegetables_ + Scalloped Sweet Potatoes with + Apples + Fried Oyster Plant + + _Salads_ + Lobster Salad + Head Lettuce Salad with Thousand + Island Dressing + Delicious Fruit Salad + + _Sandwiches_ + Toasted Cheese Sandwiches + Cold Sliced Tongue Sandwiches + + _Breads_ + Date Muffins + Assorted Breads and Butter + Bread and Butter Folds + + _Desserts_ + Individual Orange Pies + Baked Alaska + Wellesley Fudge Cake + Baked Custards with Maple Sauce + + _Beverages_ + Coffee: per cup for one + per pot for one + per pot for two + Tea: per pot for one + per pot for two + Chocolate per cup + + + + +CHAPTER IV + +SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING + + +LIST OF FOODS + + + SOUPS + _Cream soups_ + Cream of corn + Cream of pea + Cream of tomato + Cream of asparagus + Cream of celery + Cream of potato + Cream of browned onion + Cream of navy bean + Cream of lima bean + Cream of peanut butter + Cream of spinach + Oyster stew + ___________________ + ___________________ + ___________________ + ___________________ + + _Stock soups_ + Consommé + Bouillon + Tomato bouillon + Vegetable soup + Creole soup + Mutton broth + Rice tomato soup + Chicken soup with rice + Chicken soup with noodles + Vermicelli + Clear tomato + ___________________ + ___________________ + ___________________ + ___________________ + + + MEATS + _Beef_ + Rib roast + Pot roast + Hot roast beef sandwiches + Beef à la mode + Swiss steak + Steaks, tenderloin and sirloin + Hungarian goulash + Beef loaf + Hamburg balls + Creamed dried beef on toast + Short ribs and browned potatoes + Corned beef hash; with poached eggs + Meat pie + Meat stew with vegetables + Meat stew with dumplings + Meat croquettes + Corned beef and cabbage + Beef heart and dressing + Mock duck + ___________________ + ___________________ + + _Pork_ + Roast pork + Roast pork and dressing + Roast pork and apple sauce + Pork chops + Pork chops with dressing + Baked ham + Ham baked in milk + Broiled ham + Ham and eggs + Sausages + Bacon and eggs + Broiled pork tenderloin + Frankfurts + Spare ribs and sauerkraut + Spare ribs and dressing + ___________________ + ___________________ + ___________________ + ___________________ + + _Lamb and mutton_ + Roast lamb and gravy + Roast lamb and mint sauce + Lamb stew with vegetables + Lamb chops + Roast mutton + Mutton chops + Mutton stew + ___________________ + ___________________ + + _Veal_ + Roast veal and dressing + Breaded veal + Veal loaf + Calves liver and bacon + Veal stew, plain; with vegetables; with peas + Veal birds + Breaded veal heart + Veal rosettes + Veal croquettes + Scalloped veal with rice + Veal hearts en casserole + ___________________ + ___________________ + ___________________ + ___________________ + + _Chicken_ + Roast chicken + Chicken fricassee + Chicken giblets with rice + Chicken and biscuit + Creamed chicken, with biscuits; on toast; in bread cases; in timbales + Chicken pie, white and dark meat; all white meat + Chicken à la King + Chicken croquettes + Hot chicken sandwich + ___________________ + ___________________ + ___________________ + ___________________ + + + FISH + _Salmon_ + Fresh salmon, Steamed; baked + Fresh salmon fried in steaks + Canned salmon in loaf + Scalloped salmon + Creamed salmon on toast + Salmon with lemon + Salmon croquettes + _Whitefish_ + Steamed; baked; planked; with dressing + _Trout_ + Baked; fried + _Codfish_ + Creamed, on plain boiled potatoes + Codfish balls + _Halibut_ + Steamed; fried; baked + Scalloped fish + Fish cakes + ___________________ + ___________________ + ___________________ + ___________________ + + + OYSTERS + Scalloped + Creamed oysters on toast + Fried + Oyster cocktail + Oyster stew + ___________________ + + + EGGS + Fried with ham + with bacon + Egg croquettes + Egg cutlets + Scrambled eggs with + minced ham + with bacon + with marmalade + with jelly + Poached eggs; on toast + Baked eggs in ramekin; + in potato nest + Steamed eggs + Creamed eggs on toast + ___________________ + ___________________ + ___________________ + ___________________ + + + CHEESE DISHES + Cheese fondue + Cheese soufflé + Rice and cheese + Macaroni and cheese + Hominy and cheese + Spaghetti and cheese + Creamed cheese + Cottage cheese loaf with nuts and green peppers + Cottage cheese croquettes with white sauce + + + MEAT SUBSTITUTES + Turkish pilaf + Rice and nut loaf + Spanish rice + Peanut and rice loaf + Lentil loaf + Rice croquettes + Spaghetti and tomatoes + Spaghetti and tomatoes with bacon + ___________________ + ___________________ + ___________________ + ___________________ + + + MISCELLANEOUS MEAT + DISHES + Hash + Croquettes + Tongue + Heart + Frankfurts + Brains, fried + with scrambled eggs + Sweetbreads + ___________________ + ___________________ + ___________________ + ___________________ + + + VEGETABLES + _Potatoes_ + Baked + Mashed + Scalloped + _Potatoes_ (continued) + Creamed + American fried + Browned + Lyonnaise + Parsley buttered potatoes + Stuffed baked potatoes + Potato chips + Riced potatoes + Potato croquettes + Potato cakes + Potato cones + Potato puff + Plain boiled potatoes + Diced browned potatoes + Potatoes au gratin + Sweet potatoes, boiled + Baked + Fried + Scalloped with apples + Sweet potato croquettes + ___________________ + ___________________ + ___________________ + + _Beans_ + String beans + String beans creamed + Wax beans + Boiled navy beans + Baked navy beans + Green lima beans + Dried lima beans, boiled + Baked lima beans + Kidney beans + Succotash + ___________________ + ___________________ + ___________________ + ___________________ + + _Celery_ + Creamed + Relish + ___________________ + ___________________ + ___________________ + + _Asparagus_ + Buttered asparagus on toast + Creamed + Creamed asparagus on toast + + _Corn_ + Corn with green and red peppers + Corn on cob + Corn pudding + Succotash + Scalloped corn + Corn fritters + ___________________ + ___________________ + ___________________ + ___________________ + + _Cabbage_ + Creamed + Scalloped + Scalloped cabbage au gratin + Fried + Boiled + Sauerkraut + Hot slaw + ___________________ + ___________________ + ___________________ + + _Carrots_ + Buttered, diced + Creamed + Buttered carrots and peas + Creamed carrots and peas + ___________________ + ___________________ + ___________________ + + _Cauliflower_ + Creamed + Scalloped cauliflower in ramekins; au gratin + ___________________ + ___________________ + + _Beets_ + Buttered + Beets in vinegar sauce + Pickled beets + ___________________ + ___________________ + + _Eggplant_ + Fried + ___________________ + ___________________ + + _Hominy_ + Fried + Creamed + Scalloped + ___________________ + ___________________ + ___________________ + + _Onions_ + Buttered + Creamed + Scalloped + Fried + ___________________ + ___________________ + ___________________ + + _Macaroni_ + Macaroni and tomatoes + Macaroni croquettes + ___________________ + ___________________ + ___________________ + + _Spaghetti_ + Spaghetti and tomatoes + Spaghetti croquettes + Spaghetti and tomatoes with bacon + ___________________ + ___________________ + + _Peas_ + Buttered + Buttered peas and carrots + Creamed + Creamed peas and carrots + ___________________ + ___________________ + ___________________ + + _Peppers_ + Stuffed with corn + Stuffed with meat + ___________________ + ___________________ + ___________________ + + _Rice_ + Rice with gravy, southern style + Rice with cream + Rice croquettes + ___________________ + ___________________ + + _Parsnips_ + Fried + ___________________ + ___________________ + ___________________ + + _Spinach_ + Spinach and lemon + Spinach and egg + ___________________ + ___________________ + + _Squash_ + Baked + Mashed + ___________________ + ___________________ + + _Turnips_ + Creamed + Buttered, diced + Mashed + ___________________ + ___________________ + + _Rutabagas_ + Mashed + Creamed + Buttered + ___________________ + + _Tomatoes_ + Stewed + Stewed tomatoes with bread + Scalloped + Baked + Stuffed + ___________________ + ___________________ + ___________________ + + + BREADS + _Quick breads_ + White muffins + Graham muffins + Bran muffins + Corn meal muffins + Date muffins + Rice muffins + Crumb muffins + Blueberry muffins + Bacon muffins + Cranberry muffins + Corn bread + Brown bread + Baking-powder biscuit + Baking-powder biscuit cinnamon rolls, with frosting + Baking-powder nut bread + Baking-powder nut and raisin bread + Baking-powder brown bread + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _Yeast breads_ + White bread + Graham bread + Oatmeal bread + Raisin bread + Nut bread + Coffee cake + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _Rolls_ + Cottage rolls + Parker House rolls + Clover-leaf rolls + Cinnamon rolls + Raised muffins + Hot cross buns + ___________________ + ___________________ + ___________________ + ___________________ + + + SANDWICHES + Lettuce + Olive + Olive and egg + Celery + Celery and chicken + Chicken + Ham + Peanut + Fig and nut + Cheese + Cheese and pimento + Meat + Ham sliced + Ham minced + Meat minced + Fig and date + Raisin and nut + Cucumber + Parsley butter + Egg + Tomato and cucumber + Green pepper + Club + Toasted cheese + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + + SALADS + _Vegetable salads_ + Asparagus + Cabbage + Cabbage salad with nuts + Cabbage salad with pickles and green peppers + Cabbage and ham + Cabbage and salmon + Cabbage and tuna fish + Cabbage and shrimp + Cabbage and pineapple + Celery and apple + Stuffed celery + Tomato salad + Whole, stuffed + Half + Sliced + Tomato and cucumber + Spring salad (head lettuce, tomato, onion, radishes, + peppers, cucumber) + String bean + Kidney bean + Spinach mounded with sliced egg + Head lettuce with mayonnaise + Head lettuce with French dressing + Head lettuce with Thousand Island dressing + Lettuce shredded with egg + Deviled eggs + Potato + Cucumber + Sliced cucumbers in vinegar + Combination + Vegetable salad, peas, celery, beets + Perfection + Sliced onions in vinegar + Egg, cheese and pickle + Tomato aspic + Tomato and celery + Celery, peas and nuts + Cabbage, celery, meat, pimento + Celery and beet + Mashed potato + Bean and beet + Sliced Bermuda onion + Squares of New York cheese on lettuce + Carrot and raisin + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _Fruit salads_ + Orange, grapefruit and pineapple + Waldorf + Apple, banana and date + White grape, apple and nut + Orange and nut + Apple and pineapple + Pear + Pineapple and celery + Pineapple and nut + Date and cottage cheese + Prune and cottage cheese + Pineapple and grated cheese + Argyle + Banana + Prune and peanut butter + Grapefruit + Fruit salad with ginger ale + Banana, peanut and carrot + + _Fish and meat salads_ + Salmon and celery + Sardine + Tuna fish + Shrimp + Lobster + Chicken + ___________________ + ___________________ + ___________________ + ___________________ + + _Cottage cheese salads_ + Molded and sliced with celery + Molded and sliced with green peppers and nuts + Balls rolled in nuts + ___________________ + ___________________ + ___________________ + ___________________ + + + DESSERTS + _Hot puddings_ + Rice and raisins with hard sauce + Rice and raisins with cream + Rice custard + Chocolate rice pudding + Baked rice pudding + Lemon rice pudding + Rice compote with peaches + with raspberries + with prunes + Baked tapioca custard with meringue + Apple tapioca + Prune pudding + Indian pudding + Bread pudding + Chocolate bread pudding + Cottage pudding + Grapenut pudding + Apple fritters + Corn fritters + Banana fritters + Pineapple fritters + Orange fritters + Plain fritters + Apple dumplings + Apple batter pudding + Brown Betty with lemon sauce + Steamed suet pudding + Steamed cherry pudding + Steamed date pudding + Steamed carrot pudding + Prunecot shortcake + Peach shortcake + Orange shortcake + Strawberry shortcake + Peach cobbler + Apricot cobbler + Cherry cobbler + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _Cold puddings_ + Baked custard + Caramel custard + Maple nut mold, custard sauce + Chocolate blanc mange + Tapioca cream + Raspberry tapioca + Caramel tapioca + Pineapple tapioca + Apple tapioca + Fruit whips + Strawberry + Prune + Apricot + Plum + Caramel Bavarian cream + Cornstarch pudding with chocolate sauce + with berry sauce + with custard sauce + Fig tapioca + Fruit cocktail + Charlotte russe + Floating island + Orange custard + Fruit gelatin + Norwegian prune pudding + Pineapple pudding + Rice Bavarian pudding + Rhubarb tapioca + Snow pudding + Raisin tapioca + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + + FRUITS + _Sauces_ + Prunes + Apricots + Cranberry + Rhubarb + Apple + Stewed figs + Baked apples + Cherries + White + Red + Oranges + whole + sliced + Bananas + Dates with whipped cream + Grapefruit + Pears + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + + ICE CREAMS + _Orange parfait Mousse_ + Maple + Pineapple + Vanilla nut + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _Sherbets_ + Lemon + Orange + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _Ice cream_ + Vanilla + Strawberry + Chocolate + Maple + Macaroon + Greengage + Peach + Tutti Frutti + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + + ICES + Orange + Lemon + Strawberry + Apricot + Pineapple + Grape + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + + CAKES + Yellow or white cake + with vanilla frosting + with fig frosting + with raisin frosting + with cocoanut frosting + with maple frosting + with nut frosting + with orange frosting + with chocolate frosting + with nut and raisin frosting + with pineapple frosting + with date frosting + with maraschino cherry frosting + Chocolate cake + Lady Baltimore cake + Lord Baltimore cake + Fudge cake + Apple-sauce cake + Gingerbread + with whipped cream + with chocolate frosting + Sponge cake with frosting + Sponge cake with whipped cream + Lemon filled layer cake + Individual cakes + Spice cake + Banana cake with meringue + Marble cake + Sunshine cake + Angel food cake + Strawberry cake (white cake, with sliced strawberries in the frosting) + French pastries + Martha Washington pie + Cream puffs with vanilla custard filling + with chocolate custard filling + with whipped cream + Tarts + Lemon + Orange + Marguerites + Cookies + Fruit + Sugar + Spice + Oatmeal + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + Doughnuts + Plain + Raised + Jelly roll with jelly filling + with chocolate custard filling + with vanilla custard filling + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + + PIES + _Two-crust_ + Canned apple + Fresh apple + Cranberry pie, latticed + Cranberry and raisin + Blueberry + Apricot (dried) + Red raspberry + Black raspberry + Blackberry + Loganberry + Gooseberry + Gooseberry and raisin + Cherry + Mince + Rhubarb + Peach + Raisin + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _One-crust_ + Lemon + Banana cream + Custard + Pumpkin + Chocolate + Butterscotch + Apricot cream + Pineapple + Cream + Cocoanut cream + Sour cream + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + BEVERAGES + Coffee + Tea + Green + Black + Iced + Chocolate + with whipped cream + with marshmallows + Cocoa + Hot + Iced + Milk + Buttermilk + Lemonade + Lemonade and orangeade + Orange juice + Ginger-ale lemonade with mint + Fruit punch + Spiced grapejuice + + +SEASONAL CHART OF FOODS + +(Spaces are left for additions) + + +-----------+--------------+--------------+-----------+--------------+ + | |WINTER |SPRING |SUMMER |FALL | + +-----------+--------------+--------------+-----------+--------------+ + |Soups |Celery |Fresh | |Celery | + | |Oyster stew | asparagus | |Oyster stew | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Meats |Sausage |Lamb |Lamb |Sausage | + | |Spare ribs | | |Spare ribs | + | |Fried rabbit | | |Fried rabbit | + | |Turkey | | |Turkey | + | |Goose | | |Goose | + | |Duck | | |Duck | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Meat | |Mushrooms | |Stuffed | + |Substitutes| | | | peppers | + | | | | |Mushrooms | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Fish |Oysters | | |Oysters | + | | creamed | | | creamed | + | | scalloped | | | scalloped | + | | fried | | | fried | + | | cocktail | | | cocktail | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Vegetables |Sweet potatoes|New potatoes |String |Sweet potatoes| + | | baked | buttered | beans | baked | + | | boiled | with parsley|Lima beans | boiled | + | | browned | creamed |Fresh peas | browned | + | | glazed |Asparagus |Corn on cob| glazed | + | | mashed | buttered |Eggplant | mashed | + | | fried | creamed |Summer | fried | + | | scalloped | | squash | scalloped | + | | with | |Tomatoes | with | + | | apples | | | apples | + | |Cauliflower | | |Hubbard | + | | creamed | | | squash | + | | buttered | | | baked | + | | scalloped | | | mashed | + | |Hubbard | | |Tomatoes | + | | squash | | |Parsnips | + | | baked | | |Eggplant | + | | mashed | | |Brussels | + | |Parsnips | | | sprouts | + | |Brussels | | |Celery | + | | sprouts | | | creamed | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Salads |Grapefruit |Fresh |Cucumber |Stuffed | + | | | asparagus |Fresh young| celery | + | | |Cucumber | onion |Cucumbers | + | | |Fresh young |Radishes |Tomato | + | | | onion |Tomato |Grapefruit | + | | |Radishes | | | + | | |Watercress | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Breads |Cranberry |Hot cross |Blueberry |Cranberry | + | | muffins | buns | muffins | muffins | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Desserts |Mince pie |Baked |Blueberries|Mince pie | + | |Pumpkin pie | rhubarb |Raspberries|Pumpkin pie | + | |Cranberry pie |Rhubarb | |Cranberry pie | + | | jelly | tapioca | | jelly | + | | sauce |Strawberry | | sauce | + | |Grapefruit | shortcake | |Grapefruit | + | | |Fresh | |Fresh pears | + | | | pineapple | |Baked pears | + | | | sauce |Fresh apple|Fresh apricots| + | | |Fresh | sauce |Fresh peaches | + | | | strawberries|Fresh |Fresh plums | + | | | | apricots |Concord | + | | | |Fresh | grapes | + | | | | peaches |Tokay grapes | + | | | |Fresh plums|Cantaloupe | + | | | |Concord | | + | |Cranberry and |Rhubarb pie | grapes | | + | | raisin pie | |Cantaloupe | | + | |Raisin pie |Rhubarb and | |Watermelon | + | | | raisin pie |Watermelon |Cranberry and | + | | | | | raisin pie | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Beverages |Hot cocoa |Lemonade |Lemonade | | + | |Hot chocolate |Lemonade |Lemonade | | + | | | with fresh | with | | + | | | mint | fresh | | + | | |Iced cocoa | mint | | + | | |Iced chocolate|Iced tea | | + | | |Iced coffee |Iced cocoa | | + | | | |Iced | | + | | | | chocolate| | + | | | |Iced coffee| | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Breakfast |Buckwheat | | |Buckwheat | + | dishes | cakes with | | | cakes with | + | | sausage | | | sausage | + | |Fried hominy | | | | + | | cakes | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + + +POPULAR FOOD COMBINATIONS + +Since it is customary to plan the menu, using the meat as a basis, and +since custom and good usage make certain combinations popular, a list of +such combinations is given below with the idea that others may be added +as desired. + +SUGGESTIVE AND POPULAR FOOD COMBINATIONS + + +---------+------------------+--------------------+------------------+ + |KIND OF |VEGETABLE |SALAD, SAUCE AND |DESSERT | + |MEAT |COMBINATION |BREAD COMBINATION |COMBINATION | + +---------+------------------+--------------------+------------------+ + |Beef |Potatoes-Irish | | | + | | (prepared in any| | | + | | form) | | | + | |Cauliflower | | | + | |Beets | | | + | |Salsify | | | + | |Tomatoes | | | + | |Mushrooms | | | + | |Corn | | | + | | | | | + |Beef, |Cabbage |Cabbage slaw | | + | corned |Boiled potatoes |Perfection salad | | + | |Cauliflower | with mayonnaise | | + | |Brussels sprouts |Tartare sauce | | + | | | | | + |Chicken |Sweet potatoes |Head lettuce | | + | |Squash |Tomato | | + | |Celery |Cucumber | | + | |Onions |Asparagus | | + | |Asparagus |Fruit | | + | |Peas |Cranberry muffins | | + | |Green corn |Beaten biscuit | | + | |Mushrooms |Hot biscuit | | + | |Rice |Cranberry sauce | | + | | | | | + |Fish |Tomatoes |Tartare sauce |Lemon pie | + | |Onions |Hollandaise sauce |Fruit gelatin | + | |French fried |Egg sauce |Fruit cocktail | + | | potatoes |Lemon sauce |Lemon rice pudding| + | |Creamed potatoes |Tomato sauce | | + | |Browned potatoes |Vegetable salads |Fruit tapiocas | + | |Spinach with lemon| (of all kinds) |Baked rhubarb | + | |Stuffed peppers |Perfection salad |Pineapple pudding | + | | |Cucumber sauce | | + | | | | | + |Ham |Potatoes |Potato salad |Pumpkin pie | + | | Creamed |Cabbage slaw |Indian pudding | + | | Browned |All vegetable |Apple pie | + | | Parsley buttered| combination salads|Baked apples | + | | Baked |Spinach salad |Apple fritters | + | |Sweet potatoes |Head lettuce |Apple sauce | + | | Baked |Apple salad |Apple dumplings | + | | Glazed |Mustard sauce |Apple tapioca | + | | Fried |Steamed brown |Baked custard | + | | Mashed | bread |Ginger cake | + | |Carrots |Corn muffins | | + | |Hominy |Corn bread | | + | |Rice |Hot biscuit | | + | |Beans | | | + | | Lima, baked | | | + | | Navy, baked | | | + | | String | | | + | |Spinach | | | + | |Corn | | | + | |Cabbage | | | + | |Brussels sprouts | | | + | |Cauliflower | | | + | | | | | + |Lamb and |Potatoes | | | + | mutton | Mashed | | | + | | Browned | | | + | | Parsley buttered| | | + | | (with chops) | | | + | |Peas |Sauces | | + | |Carrots | Mint | | + | |Asparagus | Caper | | + | |Tomatoes | Red currant jelly | | + | | | | | + |Pork |Tomatoes |Cranberry sauce |Acid desserts | + | (_See_ | | | | + | Ham) |Parsnips | | | + | | | | | + |Veal |Potatoes |All vegetable salads| | + | | Mashed |All fruit salads | | + | | Browned |Hot breads or rolls | | + | | Creamed | | | + | | (with breaded | | | + | | veal) | | | + | |Sweet potatoes | | | + | | (in any form) | | | + | |Celery | | | + | |Cauliflower | | | + | |Cabbage | | | + | |Brussels sprouts | | | + | |String beans | | | + | |Tomatoes | | | + | |Peas | | | + +---------+------------------+--------------------+------------------+ + + +WAYS OF USING LEFT-OVER FOODS + + +---------------------------------+----------------------------------+ + | LEFT-OVER MEATS | LEFT-OVER VEGETABLES | + +---------------------------------+----------------------------------+ + |Croquettes |Buttered vegetables may be used in| + |Scalloped meat with rice or | Soup | + | or potato | Creole soup | + |Shepherd's pie | | + |Ham with scrambled eggs | Meat stews | + |Ham fondue or omelet | Hash | + |Hash | Salmon loaf (peas and celery) | + |Hash with poached eggs | Peas in omelet | + |Meat pie (biscuit) | Stuffed peppers | + |Meat pie with dressing | Stuffed tomatoes | + |Meat balls rolled in cooked rice |Rice may be used in | + |Minced meat on toast | Scalloped rice with cheese | + |Mincemeat for pie | Soups | + |Minced meat in ramekins | Puddings | + |Stews | Croquettes | + |Stuffed peppers | Hash | + |Stuffed tomato | Salmon or fish loaves | + |Meat bones cooked for stock |Potatoes, used same as rice | + | |All creamed vegetables can be | + | | scalloped or used in soup | + +---------------------------------+----------------------------------+ + + +-------------------+-------------------+----------------------------+ + |LEFT-OVER FRUITS |LEFT-OVER BREADS |LEFT-OVER DAIRY PRODUCTS | + |AND JUICES |AND CAKES |AND EGGS | + +-------------------+-------------------+----------------------------+ + |Blanc manges |Bread puddings |Dairy | + |Brown Betty |Brown bread | Sour milk | + |Cocktail |Brown Betty | cakes | + |Cobbler |Crumb pancakes | corn bread | + |Scalloped fruit |Crumb cookies | gingerbread | + |Gelatin |Crumb muffins | muffins | + |Mince pie filling |Dressing | pancakes | + |Fruit salads |Scalloped fruit | Sour cream | + |Sherbets and ices |Fondues | butter | + |Tapiocas |Meat loaf | corn bread | + |Whips |Hamburg balls | spice cake | + | |Stewed tomatoes | salad dressing | + | | | Cheese | + | | | bean loaf | + | | | cottage cheese loaf | + | | | cottage cheese | + | | | croquettes | + | | | rice and cheese | + | | | SALADS | + | | | soufflés | + | | | fondues | + | | | Eggs, broken | + | | | dipping mixture | + | | | cakes | + | | | custards | + | | | croquettes | + | | | salad dressing | + +-------------------+-------------------+----------------------------+ + + +GARNISHES + +Clever use of garnishes will do a great deal to make servings +attractive, to develop surprise and stimulate appetite. + +A list of garnishes appropriate to different kinds of food appears +below. Of course there are many others, and the number of different ways +in which ordinary garnishes can be used effectively is surprisingly +large. The alert manager will observe what others in his field are +doing, and will discover many ingenious ideas by reading food journals +and women's magazines. + +The garnishes used for soups are practically the same whether for cream +or clear soups. + + + Wafers, cheese and plain + Croutons + Olives + Radishes + Celery hearts + Whipped cream (on cream soups) + + +Some meat garnishes can be used at all times; others are especially +adapted to certain kinds of meat. + + In general + Parsley + Watercress, in season + Mixed pickles + + For steaks + Lemons cut in fancy shapes + Sautéd mushrooms + Potato roses + Stuffed tomatoes + Stuffed peppers + Grilled and buttered Brussels sprouts + + For fish + Lemons, in slices and cut in fancy shapes + Cucumber baskets, filled with dressing + Parsley + Watercress + Clam shells, stuffed with clams and mushrooms + Mushrooms, sautéd + Potatoes, cut in fancy shapes, such as shoe strings + or lattice, and fried in deep fat + +There are certain garnishes which it is customary to use with salads, +especially with chicken salad. + + For chicken salad + Hard-cooked eggs, sliced or cut in eighths + Lemons, sliced + Pickles + Paprika + Parsley + Capers + Olives + Head lettuce cups + + For fish salad + Pickles + Olives + Lemons, cut in fancy shapes + Cucumber baskets holding extra salad dressing + Paprika + Parsley + + For fruit salad + Tiny cheese balls + Cheese balls rolled in chopped nuts + Tiny sandwiches + Olives + green + ripe + stuffed + Cheese straws in fancy shapes + +Very often where sandwiches are ordered they will serve as the main dish +of the luncheon meal. They should be made as appetizing as possible by +the use of suitable garnishes. + + Pickles + Olives + Cheese balls + Parsley + Watercress + Attractive paper or plain linen doilies + Nut meats + +Desserts by their very nature, require some garnish to make them the +perfect and satisfying last course which they should be. Candied fruit, +marshmallows, slices of fresh orange or strawberries in season, whipped +cream and bright candies add the needed bit of color. Here the use of +paper doilies, glasses and attractively shaped china dishes is a great +factor in appearance. + + + + +CHAPTER V + +FORMS + + +THE IMPORTANCE AND USE OF FORMS + +Printed forms or other practical aids which may help to reduce menu +planning to a systematic routine are invaluable. Forms such as the party +engagement blanks, shown elsewhere, and the meat order blank and menu +blanks below tend to a desirable standardization. Since meat orders for +the week are usually made out first and the menus planned around the +meats, a form similar to the one shown below, with adaptations for the +particular institution, may be helpful. + +The lists of foods and the list of seasonal changes and garnishes +contained in this book will save mental effort and tedium in planning by +suggesting new combinations and variety. + +Probably no single device will serve different kinds of institutions, +but the principle of using appropriate printed forms to help in +remembering details holds good for all institutions. + +MEAT ORDER + +WEEK BEGINNING December 6, 1920. WHERE University Cafeteria + + +--------+-------+-------------+---------------+--------+------------+ + | | | | | | | + |DELIVER |AMOUNT |CUTS |SPECIFICATIONS |COST |USE | + | | | | | | | + +--------+-------+----+--------+---------------+--------+------------+ + |_Mon._ |30 lb. |beef shoulder| |.13 |Mon. night | + |A.M. | | clod | | | | + |A.M. |2 lb. |bacon |Best grade, |.37 |Tues. | + | | | | cut 36 slices | |morning | + | | | | to lb. | | | + |P.M. |40 lb. |pork loin |10 to 12 lb. |.26 |Tues. noon | + | | | | loin | | | + |P.M. |20 lb. |beef stew |1-inch cubes, |.13-1/2 |Tues. noon | + | | | | no bones, | | | + | | | | no gristle | | | + +--------+-------+-------------+---------------+--------+------------+ + |_Tues._ |20 lb. |short ribs of| |.07-1/2 |Tues. noon | + |A.M. | | beef | | | | + |A.M. |15 lb. |sausage |best grade, no |.18 |Tues. night | + | | | | cereal | | | + |A.M. |20 lb. |cottage | |.12 |Tues. | + | | | cheese | | | night | + |P.M. |50 lb. |chickens, |to arrive |.24 |Wed. noon | + | | | 4 to 5 lbs. | _frozen_ | | | + | | | each | | | | + +--------+-------+-------------+---------------+--------+------------+ + |_Wed._ |20 lb. |veal steak |round, cut thin|.26 |Wed. night | + |A.M. | | for rolling | | | | + |A.M. |5 lb. |sweetbreads |veal |.75 |Wed. night | + |A.M. |1 qt. |oysters |standard |.70 |Wed. night | + | | | | selects, 80 | per qt.| | + | | | | to qt. | | | + |P.M. |50 lb. |beef, round |1 inch thick |.13-1/2 |Thurs. noon | + | | | steak | | | | + +--------+-------+-------------+---------------+--------+------------+ + |_Thurs._| 2 |hams |14 to 16 lb. |.30 |Thurs. night| + |A.M. | | | each | | | + |P.M. |55 lb. |veal roast |round |.26 |Fri. noon | + +--------+-------+-------------+---------------+--------+------------+ + |_Fri._ |2 qt. |oysters |standard |.70 per |Fri. night | + |A.M. | | | selects, 80 | qt. | | + | | | | to qt. | | | + |A.M. |20 lb. |rib roast of | |.25 |Fri. night | + | | | beef | | | | + |P.M. |20 lb. |pork chops |cut 4 to lb. |.18 |Sat. noon | + |P.M. |15 lb. |veal hearts | |.11 |Sat. noon | + +--------+-------+-------------+---------------+--------+------------+ + |_Sat._ |40 lb. |tenderloin |prime |.40 |Mon. noon | + |A.M. | | | | | | + +--------+-------+-------------+---------------+--------+------------+ + +MENU FORM + +MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Monday= | =Tuesday= | =Wednesday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | CEREALS | CEREALS | CEREALS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + + +AN OUTLINE FORM FOR SPECIAL DINNERS + +The efficiency of an organization is judged by the degree of routine +which each phase of the work assumes. In most institutions the serving +of special dinners is quite apart from the ordinary routine of business. +If this service is to be handled simply and efficiently, all of its +various steps must be listed and taken up in an orderly fashion with the +end in view of perfecting an emergency organization as efficient as that +which regulates the daily tasks. + +First of all, arrangements made with those who are giving the dinner +should be definite and complete. In order to prevent misunderstandings, +a printed blank such as that shown below (with any adaptations found +necessary) will prove helpful. This may be made out in duplicate, one +copy being retained by the manager and one by those engaging the +services. + +Reduced to their simplest form, the steps to be followed in organizing +this work are outlined below. + +I. Fill in, in duplicate, the printed blank + + DINNER ENGAGEMENTS + + Date ___________________ Day of week _______________________ + + Time ___________________ + + Engagement made by ___________________ Phone ___________________ + + Organization or Club ___________________ + + Price ___________________ Probable Number ___________________ + + Room desired ____________ Flowers ___________________________ + + Style of service: + Cafeteria service ____ + Table service ____ + Tables set and served by guests ____ + + Date Guaranteed Number is to be reported ___________________ + + Leeway granted (either way) on guaranteed number + On 25-40 2 plates, more or less + 50-60 4 plates, more or less + 75-100 6 plates, more or less + 125-175 8 plates, more or less + 200 up 10 plates, more or less + + NOTICE.--Care should be taken to have the guaranteed number of plates + accurately stated. + + II. Plan the menu. If desired, the above form may include space for + writing in the menu, in order that both parties may have a clear + understanding of just what is to be served + + III. Make out order list + _a._ For food + _b._ For dish rental (if necessary) + _c._ For printing (if necessary) + _d._ For flowers or other decorations + + IV. Employment of help + _a._ Rescheduling the regular help + _b._ Overtime for the regular help + _c._ Hiring of additional help + + V. Division of the work + _a._ Directions to cooks + 1. Copy of the menu + 2. Recipes and amounts to be prepared + _b._ Service of the food + 1. In the kitchen + (_a_) Instructions for counting out and arrangement of utensils + for the service of the food + (_b_) Organization of each serving center, where the number + served is so large that more than one center is necessary + (_c_) Assignment of special duties to workers at the serving + center + (_d_) A drawing or serving of a sample plate showing arrangement + of food on the plate + 2. In the dining room + (_a_) Directions to the head waitress and waitresses + (1) List of dishes to be counted out and carried to serving + center, warming ovens or refrigerators + (2) Directions for setting the tables. A cover may be set + or a sketch made to show the proper arrangement + of the silver, napkin and the glass + (3) Decoration of the tables + (4) Arrangement of the serving tables + (5) A copy of the menu + (6) Specific instructions for serving food to the guests + + VI. Records + _a._ Cost of the food + 1. Cost of food should be figured on basis of recipes and quantities + used, and listed according to the order in which the food + appears in the meal + 2. Left-overs listed + 3. Approximate value of left-overs as listed + 4. Net food cost is total food cost less the value of usable left-overs + _b._ Cost of labor + 1. Time spent by regular employees + 2. Overtime spent by regular employees + 3. Extra labor employed for occasion + 4. Total labor cost + _c._ Overhead cost + 1. Flowers or other decorations + 2. Printing of menu cards or place cards + 3. Favors if supplied + 4. Dish rental and breakage + 5. Estimated heat, light, fuel, laundry and other overhead + _d._ Summary + 1. Total cost + food + labor + overhead + 2. Total receipts + 3. Profit or loss + _e._ Number served + _f._ Per capita cost + + + + +CHAPTER VI + +RECIPES + + +In the pages that follow are some two hundred recipes for use in +institutions. It will be noted that throughout these recipes, measures +are used rather than weights. This for two main reasons. First, cooks, +except for highly trained professionals, use measures more easily and +with greater success than weights. Second, most institutions cannot +afford an adequate number of accurate scales; and scales that are not +accurate are worse than useless. Measures, on the other hand, are +inexpensive and always available. It may be said that because of the +amounts and the size of the measures used in large quantity cookery +there is not the degree of inaccuracy which is found in measuring small +quantities. + +It is hoped the form of the recipes with the spaces for figuring costs +and calories will be of value from the commercial and classroom +standpoint. + +Stars indicate those recipes in which left-overs may be used to +particular advantage. + + +SOUPS + + +BOUILLON + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Beef, cubed | |20 lb.| | | + Bones, veal | |7-1/2 | | | + Water |4 gal. | lb.| | | + Peppercorns |2 tbsp. | | | | + Salt |6 tbsp. | | | | + Carrots, diced |2 c. | | | | + Onions, diced |2 c. | | | | + Celery, diced |2 c. | | | | + Turnips, diced |2 c. | | | | + Egg whites and shells |7 | | | | + ----------------------+----------+------+--------+---------+---------- + +Cut the meat in cubes and soak two thirds of it in the cold water for +about three fourths of an hour. Sear the remainder and add to the meat +which is soaking. Heat the meat, veal bone and water to boiling and let +simmer for four or five hours. Add the seasonings and the vegetables and +cook until the vegetables are soft. Pour the whole through a colander +and cool. When the fat has set, remove and clear by mixing the cold +stock with the shells and slightly beaten whites of eggs. Bring the +mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. +Strain through two or three thicknesses of cheese cloth. + + Number of servings 64-96 + Amount of one serving 1/3 to 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CHICKEN SOUP + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Stock, chicken |4 gal. | | | | + Onions |1-1/4 lb. | | | | + Salt |1/3 to | | | | + | 1/2 c. | | | | + Celery salt |1/4 c. | | | | + Green peppers, chopped|1 c. | | | | + Rice |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the chopped onions, green peppers, rice, salt and celery salt to the +chicken stock and cook until the rice is tender. + + Number of servings 85 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +NOODLE SOUP + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Eggs |3 | | | | + Flour |2 c. | | | | + Salt |2 tsp. | | | | + Stock |4 gal. | | | | + Onions | |1 lb. | | | + Salt |2/3 c. | | | | + Celery salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +To make the noodles, beat the eggs lightly and add the flour and salt. +This makes a very stiff mixture. Put the mixture on a board and roll as +thin as possible. Sprinkle the dough with flour and roll it into a tight +roll. From this, slice the noodles. Shake out and let dry. Heat the +stock to boiling, add the seasonings and the noodles and cook until +done. Noodles may be made up and kept for some time in the refrigerator. + + Number of servings 96 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +TOMATO RICE SOUP + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Stock |5 gal. | | | | + Green peppers |10 | | | | + Onions | |1/2 lb.| | | + Tomatoes |1 gal. | | | | + Rice |2-1/2 c. | | | | + Carrots, finely diced |1-1/2 c. | | | | + Flour |3 c. | | | | + Salt |1/3 c. | | | | + Butter substitute |1-1/2 c. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Chop the onions, carrots and green peppers and add to the boiling salted +stock and tomatoes. Add the rice and cook until the rice is tender. +Melt the fat, stir in the flour and add to the hot liquid to thicken. + + Number of servings 115 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +**VEGETABLE SOUP + + --------------------+------------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + --------------------+------------+------+--------+---------+---------- + Stock | 1-1/2 gal. | | | | + Tomatoes, #10 cans | 2 | | | | + Bay leaves | 3 | | | | + Water | 1-1/2 gal. | | | | + Carrots, diced | 1 pt. | | | | + Celery, diced | 1 qt. | | | | + Onions | |1 lb. | | | + Rice | 1 c. | | | | + Salt | 1/4 c. | | | | + --------------------+------------+------+--------+---------+---------- + +Add the seasonings to the boiling stock, tomatoes and water. When the +vegetables have become softened, add the rice and cook for 15 to 20 +minutes. Do not strain. + + Number of servings 96 + Amount of one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAM OF CELERY SOUP + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Celery stock |6 qt. | | | | + Onions | |1/4 lb.| | | + Butter substitute | |3/4 lb.| | | + Flour |3 c. | | | | + Milk |7 qt. | | | | + Paprika |1/2 tsp. | | | | + Red pepper |1/4 tsp. | | | | + Salt |1/4 c. | | | | + ---------------------+----------+-------+--------+---------+---------- + +Make a celery stock by cooking the leaves and outside stalks in water to +cover. Rub through a sieve. Cook finely chopped onion with the required +amount of stock. Melt the fat, stir in the flour and add the hot milk to +make a white sauce. Combine purée and white sauce. Add paprika, red +pepper and salt just before serving. + + Number of servings 60 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAM OF CORN SOUP + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Corn |1-1/2 gal.| | | | + Water |1 qt. | | | | + Onion | |1/2 lb.| | | + Butter substitute |3/4 c. | | | | + Flour |1-1/2 c. | | | | + Milk |2 gal. | | | | + Salt |1/4 c. | | | | + Paprika |1/2 tsp. | | | | + ---------------------+----------+-------+--------+---------+----------- + +Cook the corn with the water and chopped onion and rub through a sieve. +Melt the fat, stir in the flour and add the hot milk to make a white +sauce. Combine white sauce with purée. Add salt and paprika just before +serving. + + Number of servings 64 + Amount of one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAM OF LIMA BEAN SOUP + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Butter substitute |3/4 c. | | | | + Flour |1-1/2 c. | | | | + Milk |6 qt. | | | | + Salt |2 tbsp. | | | | + Lima beans, cooked |4 qt. | | | | + Grated onion or | | | | | + chives |1/4 c. | | | | + Chopped parsley |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the lima beans with the onion until soft and rub through a purée +sieve. Melt the fat, stir in the flour and add hot milk to make a white +sauce. Combine the purée and white sauce and add the salt just before +serving. + + Number of servings 50 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAM OF PEA SOUP + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Peas |2 qt. | | | | + Onion | |1/8 lb.| | | + Bay leaf |1 leaf | | | | + Milk |6 qt. | | | | + Butter substitute |1/2 c. | | | | + Flour |1 c. | | | | + Salt |3 tbsp. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Cook the peas, together with their juice from the cans, and the onion +and bay leaf until the peas are soft. Rub through a purée sieve. Melt +the fat, stir in the flour and add the hot milk to make a white sauce. +Combine purée with white sauce. Add salt just before serving. + + Number of servings 38 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAM OF SPINACH SOUP + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Spinach Juice |1 c. | | | | + Onion | |1/8 lb.| | | + Milk |6 qt. | | | | + Butter substitute | |1/4 lb.| | | + Flour |1 c. | | | | + Salt |1 tbsp. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Chop the onion and add to one half of a #10 can of spinach and cook +until the onions are tender. Scald the milk. Melt the fat and add the +flour. When thoroughly mixed add to the hot milk, stirring constantly. +When the spinach is seasoned, drain, rubbing lightly through a purée +sieve until you obtain one cup of spinach juice. Add the spinach juice +to the thickened milk and season. + + Number of servings 35 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAM OF TOMATO SOUP + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Tomatoes |1 gal. | | | | + Bay leaves |2 | | | | + Onion | |1/4 lb.| | | + Sugar |1/8 c. | | | | + Soda |2 tsp. | | | | + Butter substitute |1/2 c. | | | | + Flour |1 c. | | | | + Milk |1 gal. | | | | + Salt |2 tbsp. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Cook the tomatoes with the bay leaves and onion. Rub through a purée +sieve and add the sugar and soda. Melt fat, stir in the flour and add +hot milk to make a white sauce. Combine purée and white sauce by pouring +purée into white sauce. Add salt just before serving. + + Number of servings 36 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +OYSTER STEW + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |4 gal. | | | | + Oysters |1 gal. | | | | + Salt |1/4 c. | | | | + Paprika |1 tsp. | | | | + Butter substitute | |1 lb. | | | + ----------------------+----------+------+--------+---------+---------- + +Scald the milk and add the butter substitute, paprika and oysters. Cook +until the edges of the oysters begin to curl. Add the salt just before +serving. If the soup must stand some time before all is used, the +oysters should be combined with the milk only as needed. + + Number of servings 64 + Amount of one serving 1 c. + Calories in one serving______ + Cost of one serving______ + + +PEANUT BUTTER SOUP + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Peanut butter | |6 lbs.| | | + Milk |2 gal. | | | | + Celery Stock |3 qt. | | | | + Water |1-1/4 gal | | | | + Flour |3/4 c. | | | | + Salt |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the water to the peanut butter and mix to a smooth paste. Heat the +milk and celery stock, reserving sufficient liquid to make a paste of +the flour. When the liquid is hot add the flour paste. When thickened +add the peanut butter mixture and the salt. + + Number of servings 100 + Amount of one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +MEATS + + +BEEF À LA MODE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Beef round | |50 lb.| | | + Carrots, chopped |1 gal. | | | | + Peppers, chopped |1-1/2 c. | | | | + Tomatoes, #10 can |1 | | | | + Onions, chopped | |1 lb. | | | + Water |3 gal. | | | | + Flour |2 c. | | | | + Salt |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Place the meat in a roasting pan in a hot oven to sear. When well +seared, cover with water and continue cooking in a medium oven for from +four to five hours. About an hour and a half before serving add the +chopped carrots, peppers, onions and tomatoes, and salt. Just before +serving thicken the stock with the flour mixed to a paste with water. +The vegetables should be served with the meat. + + Number of servings 200 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +**CORNED BEEF HASH + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Corned beef | |20 lb.| | | + Potatoes, cooked | |12 lb.| | | + Onions | |1 lb. | | | + Meat stock |3 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak and cook the corned beef until tender. Grind or chop the beef, +potatoes and onion and mix with corned beef stock or gravy. Bake in a +hot oven until brown. Serve with tartare sauce. + + Number of servings 70 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED DRIED BEEF ON TOAST + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Dried beef | |5 lb. | | | + Flour |1 c. | | | | + Butter substitute | |1 lb. | | | + White sauce |2 gal. | | | | + Bread, slices |40 | | | | + ----------------------+----------+------+--------+---------+---------- + +Shred the dried beef in small pieces. Melt the fat and sauté the dried +beef in it. Add to this one cup of flour and let brown with the beef. +Follow the usual manipulation for white sauce, and when cooked combine +with the beef and serve on toast. + + Number of servings 80 + Amount in one serving 1/2 c. and 1/2 slice of bread + Calories in one serving______ + Cost of one serving______ + + +**HAMBURG BALLS + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Ground beef | |10 lb. | | | + Crumbs |3 c. | | | | + Salt |1/4 c. | | | | + Milk |1 qt. | | | | + Onion | |1/8 lb.| | | + ----------------------+---------+-------+--------+---------+---------- + +Mix the meat well with crumbs, seasoning and milk. Shape in balls or +cakes and bake in well-greased pans. + + Number of servings 50 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +**HASH + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Meat, chopped |6 qt. | | | | + Potatoes |6 qt. | | | | + Onions |2/3 lb. | | | | + Salt |1/2 c. | | | | + Gravy or meat stock |3 qt. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Chop or grind the meat and potatoes. Mix with the onions and salt and +moisten with the gravy or meat stock. Put in shallow pans and bake in +the oven until brown. + + Number of servings 60 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +**MEAT CROQUETTES + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Meat, chopped |1 gal. | | | | + Rice, uncooked |1 qt. | | | | + Water |1 gal. | | | | + Onions, chopped |1/3 lb. | | | | + Salt |1/4 c. | | | | + Stock to mix | | | | | + Crumbs, sifted |4 c. | | | | + Eggs |4 | | | | + Milk |1/2 c. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Cook the rice in the boiling salted water to which the onions have been +added, until the rice is tender. Add the chopped or cubed meat and if +necessary additional stock to moisten. Using a dipper measuring half a +cup per serving, mold the mixture into croquettes. Put the sifted crumbs +on a board, roll the croquettes in the crumbs, dip in a dipping mixture +made of eggs and milk, roll again in the crumbs and fry in deep fat. If +desired, one gallon of cooked potatoes may be substituted for the rice, +in which case the water also would be omitted. + + Number of servings 50 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**MEAT LOAF + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Hamburger | |30 lb. | | | + Salt |3/4 c. | | | | + Bread crumbs |4 qt. | | | | + Eggs, whole |6 | | | | + Egg yolks |10 | | | | + Milk |3 qt. | | | | + Onions | |1 lb. | | | + ----------------------+---------+-------+--------+---------+---------- + +Mix the salt, bread crumbs and onions with the meat. Beat the eggs +slightly and add to the milk. Combine with the meat and mix thoroughly. +Weigh out into loaf pans which have been well greased. Be careful to +press the meat well into the corners of the pan and avoid having the +center of the meat higher than the edges. Bake in a medium hot oven +until the meat is done. This makes nine five-pound loaves, cutting +twenty-four slices each. + + Number of servings 216 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +**MEAT LOAF WITH TOMATO AND CELERY + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Meat, ground | |20 lb. | | | + Crumbs |5 qt. | | | | + Milk |3 qt. | | | | + Tomatoes |3 qt. | | | | + Celery, chopped |2 qt. | | | | + Eggs |10 | | | | + Salt |1/3 c. | | | | + Onions | |1/2 lb.| | | + ----------------------+---------+-------+--------+---------+---------- + +Add the crumbs, tomatoes, chopped celery, salt and onions to the meat +and mix well. Beat the eggs slightly, add the milk and mix with the +meat. Weigh out into well-greased loaf pans and bake in a medium oven. +In order to make the loaves uniform be careful to press the meat well +into the corners of the pans and avoid having the center of the loaf +higher than the sides. One pound of hamburg steak, as purchased, will +make nine servings when the other ingredients that go into the loaf have +been added. + + Number of servings 180 + Amount in one serving 1/5 pound, after cooking + Calories in one serving______ + Cost of one serving______ + + +MEAT PIE + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Stew meat |20 lb. | | | | + Water |2 gal. | | | | + Onions |1/2 c. | | | | + Potatoes, diced |2 qt. | | | | + Salt |1/3 c. | | | | + Flour |4 c. | | | | + Biscuit recipe (see |2/3 | | | | + page 124) |of recipe| | | | + ----------------------+---------+-------+--------+---------+---------- + +Cut the meat in one-inch cubes and cover with boiling water. Cook just +below the boiling point. When the meat is almost tender add the salt, +onions and potatoes. Mix the flour to a paste with water and thicken the +stock just before serving. Serve one half cup of stew with one biscuit. +The biscuit may be baked separately or the stew may be poured into +baking pans, covered with biscuits and the biscuits baked in the oven. + + Number of servings 100 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**MEAT PIE WITH DRESSING + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Dressing |5 qt. | | | | + Meat, cubed |4-1/2 qt.| | | | + Onion | |1/4 lb.| | | + Salt |6 tbsp. | | | | + Meat stock |3 qt. | | | | + Flour |2 c. | | | | + Bread crumbs |1 c. | | | | + Butter substitute |2 tbsp. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Cut left-over meat into one-inch cubes and heat in a gravy made of the +seasoned and thickened stock. Line a baking pan with dressing, leaving a +well in the center. Fill this with the meat and gravy and cover with the +buttered crumbs. Bake in a hot oven until brown. When serving, both meat +and dressing should be given. + + Number of servings 50 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +MEAT STEW + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Meat, cubed | |20 lb. | | | + Water |3 gal. | | | | + Onions | |1/2 lb.| | | + Carrots |1-1/4 qt.| | | | + Potatoes |5 qt. | | | | + Flour |3 c. | | | | + Salt |1/2 c. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Cover the cubed meat with boiling water and cook just below the boiling +point until tender. About one hour before serving time add the onions, +carrots and salt. The potatoes may be added later, since they require +less cooking. Mix the flour to a paste with water and thicken the stew +after the vegetables are tender. + + Number of servings 96 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +RIB ROAST OF BEEF + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rib roast | |50 lb.| | | + Salt |2/3 c. | | | | + Water |1-1/2 to | | | | + | 2 gal .| | | | + Flour |3-4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + + +Place the meat in a roasting pan and sear in a hot oven. When brown, add +the salt and water and continue the roasting. Baste or turn as is +necessary. Mix the flour to a paste with water and use in making the +gravy. + + Number of servings 125 + Amount in one serving 2/5 lb. + Calories in one serving______ + Cost of one serving______ + + +SWISS STEAK + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Round steak, 1 in. | | | | | + thick | |20 lb. | | | + Flour |2-1/2 c. | | | | + Salt | 1/4 c. | | | | + Water |1-1/2 gal.| | | | + ---------------------+----------+-------+--------+---------+---------- + +Trim the steak. Mix the flour and salt and pound into the steak. Sear +the steak in a pan on the top of the stove, put into a roasting pan, +cover with water and cook slowly for from three to four hours. + + Number of servings 45 + Amount in one serving 2/5 lb. + Calories in one serving______ + Cost of one serving______ + + +WEINERS + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Weiners | |10 lb. | | | + ----------------------+---------+-------+--------+---------+---------- + +Wash the weiners and cut the links apart. Put them in boiling water and +cook until they swell and start to burst. Drain and serve. + + Number of servings 40-42 + Amount in one serving 2 + Calories in one serving______ + Cost of one serving______ + + +CHICKEN AND BISCUIT + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cooked chicken meat, | | | | | + cubed | |12 lb.| | | + Onion | | 1 lb.| | | + Salt |2/3 c. | | | | + Celery salt |1/4 c. | | | | + Stock |4 gal. | | | | + Flour |3 qt. | | | | + Biscuit recipe (see |5/6 of | | | | + page 124) | recipe | | | | + ----------------------+----------+------+--------+---------+---------- + +Heat the stock and season with the onion, salt and celery salt. Thicken +with the flour mixed to a paste with some of the cold stock which has +been reserved. Add the chicken meat, and serve with baking-powder +biscuits or on toast. _In ordering chicken_ for the above recipe, _three +and a half to four pounds of chicken, New York dressed, must be ordered +for every pound of cooked chicken meat which is desired_. In cooking +chicken care should be taken to cool the chicken and stock as quickly as +possible and then put into the refrigerator. The chicken should be +cooled out of the stock. From fifty pounds of chicken, New York +dressed, approximately five gallons of stock may be obtained. + + Number of servings 150 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CHICKEN À LA KING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Chicken fat |3 c. | | | | + Flour |1-1/2 qt. | | | | + Chicken stock |2 gal. | | | | + Onions, chopped |1/4 c. | | | | + Milk |1/2 gal. | | | | + Salt |1/3 to | | | | + | 1/2 c.| | | | + Cooked chicken meat, | | | | | + cubed |7-1/2 qt. | | | | + Pimentos, chopped |1 qt. | | | | + Green peppers, chopped|1 qt. | | | | + Fresh mushrooms | |2 lb. | | | + or | | | | | + Canned mushrooms |3 cans | | | | + Butter | |1 lb. | | | + Egg yolks |16 | | | | + Toast, 1/2 slices |150 | | | | + ----------------------+----------+------+--------+---------+---------- + +Heat the stock with the onion. Melt the chicken fat, add the flour, and +when well mixed add to the boiling stock, stirring rapidly. Add the +scalded milk, the green peppers, pimentos and cubed chicken. Sauté the +mushrooms in the butter and add. Beat the yolks and add them with the +salt, last. Serve on toast, in bread cases or patty shells. + + Number of servings 150 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CHICKEN CROQUETTES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Chicken meat, cubed | |5 lb. | | | + Rice |3 c. | | | | + Chicken |3 qt. | | | | + Parsley |1 tbsp. | | | | + Lemon juice |1 tbsp. | | | | + Celery salt |1 tsp. | | | | + Paprika |1 tsp. | | | | + Salt |1/4 c. | | | | + Onion juice |2 tbsp. | | | | + Flour |1-1/2 c. | | | | + Chicken stock |1 qt. | | | | + Eggs |8 | | | | + Milk |1 c. | | | | + Crumbs, sifted |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the rice and add to the boiling chicken stock to which has been +added all of the seasonings. Make a thick white sauce, using the one +quart of the chicken stock and the flour. Combine with the rice, white +sauce, and add the cubed chicken meat and cool. Form the mixture into +croquettes, dip into sifted crumbs, then into a dipping mixture made of +the eggs and milk and then in crumbs and fry in deep fat. + + Number of servings 50 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +ROAST LAMB + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Lamb | |50 lb.| | | + Salt |2/3 c. | | | | + Water |1-1/2 to | | | | + | 2 gal. | | | | + Flour |3-4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the lamb, put in a roasting pan and sear in a hot oven. When brown, +add the salt and water and continue the roasting. Mix the flour to a +paste with water and use in making the gravy. + + Number of servings 125-150 + Amount in one serving 1/3 to 2/5 lb. + Calories in one serving______ + Cost of one serving______ + + +BAKED HAM + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Hams, 15 lbs. each |3 |45 lb.| | | + Sugar |6 c. | | | | + Vinegar |4 c. | | | | + Cloves, whole |1/4 c. | | | | + Crumbs |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Put the hams in a kettle, cover with water and bring to a boil. Simmer +for three to four hours or until they are done. When tender remove from +water, peel off the skin and place in a baking pan. Stick the cloves +into the hams and pour over them a syrup made of the vinegar and brown +sugar. Sprinkle them with crumbs and brown in a hot oven. + + Number of servings 175 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +BREADED PORK CHOPS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Pork chops | |20 lb.| | | + Bread crumbs | 5 c. | | | | + Eggs | 10 | | | | + Milk | 1-1/4 c. | | | | + Salt | 2/3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a dipping mixture of the eggs and milk. Add to this the salt. Dip +the chops in the mixture, then in the crumbs and place in a well-greased +pan and cook the chops in a medium hot oven. Pork should be well +cooked. + + Number of servings 80-85 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +PORK CHOPS WITH DRESSING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Pork chops | |20 lb.| | | + Broken bread |2-1/2 gal.| | | | + Onion | |10 oz.| | | + Butter substitute |1-1/4 c. | | | | + Salt |1/4 c. | | | | + Hot water to moisten | | | | | + ----------------------+----------+------+--------+---------+---------- + +Place the pork chops in a well-greased baking pan. Sprinkle with salt, +and in the center of each put a quarter of a cup of dressing. Bake in a +medium hot oven until the pork is well cooked. To make the dressing, +melt the fat and add to it the finely chopped onions. When brown pour +over the broken bread. Add the salt and hot water sufficient to moisten. +Avoid getting the dressing too wet. + + Number of servings 80 + Amount in one serving 1/4 lb. and 1/4 c. dressing + Calories in one serving______ + Cost of one serving______ + + +ROAST PORK + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Loin of pork | |50 lb.| | | + Salt |3/8 c. | | | | + Water |2-1/2 to | | | | + Onions | 3 gal. |1 lb. | | | + Flour |5 to 6 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Put the pork in a roasting pan in a hot oven and cook until well seared +and brown. Add the salt and water and continue cooking, turning the +meat or basting as is necessary. When the meat is almost tender add the +chopped onions to the stock to flavor. When tender remove the meat from +the pan and thicken the stock on top of the stove with the flour mixed +to a thin paste with water. The gravy must be strained to remove the +chopped onion. + + Number of servings 125 + Amount in one serving 2/5 lb. + Calories in one serving______ + Cost of one serving______ + + +SAUSAGE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sausage | |10 lb.| | | + Bread crumbs |3 c. | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sausage, bread crumbs and salt and mold into flattened balls. +There should be four servings to the pound. An ice-cream dipper of the +right size may be used to keep the balls uniform in size. + + Number of servings 44 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +BREADED VEAL + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Veal, round steak | |20 lb.| | | + Salt |1/2 c. | | | | + Eggs |8 | | | | + Milk |1 c. | | | | + Bread crumbs, sifted |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Trim the steak and cut into pieces the size of one serving. Beat the +eggs, add the salt and the milk. Dip the meat in the milk and egg +mixture, then into the crumbs, put into a well-greased roasting pan and +cook in a moderate oven. Turn as is necessary. Veal should be thoroughly +cooked. + + Number of servings 80 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +BREADED VEAL HEARTS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Veal hearts | |20 lb.| | | + Bread crumbs, sifted |2 qt | | | | + Milk |1 c. | | | | + Eggs |8 | | | | + Salt |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash and slice the hearts. Make a dipping mixture of the eggs, milk and +salt. Dip the hearts in this mixture, then in the crumbs. Place in a +well-greased roasting pan and cook in a moderate oven until brown and +tender. Turn as is necessary. Veal should be thoroughly cooked. + + Number of servings 80 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +ROAST VEAL + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Veal, round | |50 lb. | | | + Salt |2/3 c. | | | | + Onions | |1/4 lb.| | | + Flour |5 c. | | | | + Water |2-1/2 gal.| | | | + ---------------------+----------+-------+--------+---------+---------- + +Wash or wipe the meat and place in a roasting pan in a hot oven. When +seared, add the salt and water and continue roasting, basting and +turning frequently until the meat is tender. Remove the meat from the +pan, add the onion and cook. Additional water may be added to the +stock. Thicken with the flour mixed to a paste with water. + + Number of servings 200 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +VEAL BIRDS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Veal round steak | |20 lb.| | | + Dressing |6 qt. | | | | + Milk |2 qt. | | | | + Water |2 qt. | | | | + Salt |1 c. | | | | + Fat |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Trim the veal and cut in pieces about four to five inches long and two +and one half inches wide. The scraps of meat that are trimmed off may be +added to the dressing. Salt the meat, cover with dressing, roll, and +fasten with toothpicks. Melt the fat in a skillet on top of the stove +and sear until brown. Put the birds into a baking pan and pour the milk +and water around them. Bake in a moderate oven until tender. Four birds +may be obtained from one pound of meat. + + Number of servings 80 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +VEAL HEARTS EN CASSEROLE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Veal hearts | |20 lb.| | | + Flour |2-1/2 c. | | | | + Salt |1/2 c. | | | | + Bacon fat |2 c. | | | | + Stock |1-1/2 gal.| | | | + Green peppers, chopped|1 c. | | | | + Onions |1 lb. | | | | + Carrots, diced |1 c. | | | | + Parsley, chopped |1/4 c. | | | | + Celery salt |1/4 c. | | | | + Peppercorns |2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash and slice the hearts, dredge in flour and salt and brown in the +bacon fat. Put the hearts into a roasting pan, pour the stock over them +and add the remaining seasonings and cook in a slow oven until the heart +is tender. + + Number of servings 50 + Amount in one serving 2/5 lb. + Calories in one serving______ + Cost of one serving______ + + +CREAMED SWEETBREADS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sweetbreads | |5 lb. | | | + Water |1 gal. | | | | + Vinegar |1/2 c. | | | | + Salt |1/8 c. | | | | + White sauce |3 qts. | | | | + Butter substitute |1 c. | | | | + Paprika |2 tsp. | | | | + Salt |1/8 c. | | | | + Bread |24 slices | | | | + ----------------------+----------+------+--------+---------+---------- + +If frozen, soak the sweetbreads in cold water for an hour to thaw, then +parboil in acidulated, salted water until tender, about half an hour. +When cooked, drain and plunge into cold water. Remove the tough +connecting membrane. Make the white sauce using the white sauce recipe, +add the fat and paprika and reheat the sweetbreads in the sauce. Serve +with half a slice of toast per person. + + Number of servings 48 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +LIVER AND BACON + + ---------------------+--------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+--------+---------+--------+---------+---------- + Liver | |8 lb. | | | + Bacon | |1-3/4 lb.| | | + Salt |2 tbsp. | | | | + Eggs |4 | | | | + Milk |1/4 c. | | | | + Crumbs |3 c. | | | | + ---------------------+--------+---------+--------+---------+---------- + +Slice the liver thin and cut in pieces the size of a serving. Pour hot +water over the liver and let stand fifteen minutes. Drain the liver. +Make a dipping mixture of the eggs and milk and add the salt to it. Dip +the liver in the mixture, then in the crumbs and place in a well-greased +baking pan. Cook in a slow oven until well browned and until the liver +is done. Place the bacon in rows in a baking sheet and cook in a hot +oven until brown. Place a strip of bacon on top of each piece of liver +and serve. + + Number of servings 48 + Amount in one serving 1/6 lb. liver and 1 slice bacon + Calories in one serving______ + Cost of one serving______ + + +TONGUE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tongue, fresh | |20 lb.| | | + Water |2 gal. | | | | + Salt |1 c. | | | | + Vinegar |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the tongues thoroughly. Put in a kettle and cover with boiling +water to which the salt and vinegar have been added. Cook below the +boiling point until the tongues are tender. Remove the outer skin of the +tongue. Slice thin and serve with mustard sauce. + + Number of servings 60 + Amount in one serving 1/3 lb. + Calories in one serving______ + Cost of one serving______ + + +FISH + + +CODFISH BALLS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Boneless cod | |2 lb. | | | + Eggs |30 | | | | + Potatoes, raw, diced | |10 lb.| | | + Butter substitute |3/4 c. | | | | + Paprika |2/3 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Shred the codfish and add to the potatoes and cook in boiling water +until the potatoes are tender. Drain thoroughly, add the beaten eggs, +butter substitute, paprika and mash until smooth. Fry the codfish +mixture in deep fat, using an eight-to-the-quart size ice-cream dipper +to keep the servings uniform. Since this mixture contains a large number +of eggs, the balls do not require dipping in eggs and crumbs. + + Number of servings 65 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +FRIED HALIBUT + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Halibut | |20 lb.| | | + Salt | 2/3 c. | | | | + Crumbs | 5 c. | | | | + Eggs | 5 | | | | + Milk | 3/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cut the fish in pieces for serving and dip in a mixture made of the +milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan +and cook in a medium oven until the fish is tender. + + Number of servings 50 + Amount in one serving 2/3 lb. + Calories in one serving______ + Cost of one serving______ + + +FRIED OYSTERS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Oysters |1 gal. | | | | + Bread crumbs |2 qt. | | | | + Eggs |8 | | | | + Milk |1 c. | | | | + Salt |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Look over the oysters carefully and remove the shells. Dip them in a +dipping mixture made of milk, eggs and salt. Let drain to remove surplus +liquid, dip in the crumbs and fry in deep fat. + + Number of servings 56 + Amount in one serving 5 + Calories in one serving______ + Cost of one serving______ + + +OYSTER COCKTAIL + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Oysters |3 qt. | | | | + Lemon juice |1-1/2 c. | | | | + Catsup |1 c. | | | | + Grated onion juice |1/4 c. | | | | + Tabasco sauce |1/2 tsp. | | | | + Salt |1 tsp. | | | | + Celery, chopped |3/4 c. | | | | + Peppers, chopped |3/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Look over the oysters carefully and put in cocktail glasses. Mix the +lemon juice, catsup, grated onion, tabasco sauce and salt, and pour over +the oysters. Sprinkle the top with chopped celery and peppers. + + Number of servings 40 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +**SCALLOPED OYSTERS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Broken bread |2 qt. | | | | + Broken crackers |2 qt. | | | | + Milk |1 qt. | | | | + Salt |1/2 tbsp. | | | | + Onion juice |2 tbsp. | | | | + Butter substitute |2 tbsp. | | | | + Oysters |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Look over the oysters carefully for shells. Scald the milk and pour over +the crackers, broken bread, salt, onion juice and butter substitute and +mix. Put a layer of the moistened crackers and bread over the bottom of +a greased baking pan, then a layer of oysters and cover the top with the +bread and cracker mixture. Bake in medium oven until brown. + + Number of servings 25 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +FRIED SALMON + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Salmon | |20 lb.| | | + Salt |2/3 c. | | | | + Crumbs |5 c. | | | | + Eggs |5 | | | | + Milk |3/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cut the fish in pieces for serving and dip in a mixture made of the +milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan +and cook in a medium oven until the fish is tender. + + Number of servings 50 + Amount in one serving 2/3 lb. + Calories in one serving______ + Cost of one serving______ + + +SALMON LOAF + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Salmon, 1 lb. cans |12 | | | | + Bread crumbs |5 qt. | | | | + Milk |3 qt. | | | | + Eggs |16 | | | | + Celery, diced |2 qt. | | | | + Paprika |1 tsp. | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the salmon, bread crumbs, celery, paprika and salt. Scald the milk +and add to the beaten eggs. Add to the remaining ingredients and put +into well-greased loaf pans. Bake in a moderate oven until the loaf is +firm. This amount makes twenty-five pounds of mixture. + + Number of servings 96 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +SCALLOPED SALMON + + --------------------+-----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + --------------------+-----------+-------+--------+---------+---------- + Salmon, 1 lb. cans |10 | | | | + Bread, broken |4 qt. | | | | + Milk |4 qt. | | | | + Bay leaves |1/8 c. | | | | + Parsley sprigs |1/4 c. | | | | + Onions | |1/8 lb.| | | + Salt |1-1/2 tbsp.| | | | + Butter substitute |1 c. | | | | + Flour |2 c. | | | | + Paprika |1/2 tsp. | | | | + Crumbs |3 c. | | | | + Butter substitute | |1/4 lb.| | | + --------------------+-----------+-------+--------+---------+---------- + +Add the bay leaves, parsley and onion to the milk and bring to the +boiling point. Melt the fat, add the flour and add to the milk, stirring +rapidly. When the milk has thickened, strain out the seasonings and +pour over the broken bread. Grease a scalloping pan and line with +crumbs. Add a layer of salmon, then a layer of white sauce and bread, +then a layer of salmon and another layer of white sauce. Cover with the +buttered crumbs. Put in an oven to brown. + + Number of servings 60 + Amount in one serving 2/3 c. + Calories in one serving______ + Cost of one serving______ + + +MEAT SUBSTITUTES + + +**CHEESE FONDUE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |6 qt. | | | | + Broken bread |8 qt. | | | | + Cheese | |5 lb. | | | + Butter substitute |1/2 c. | | | | + Eggs |36 | | | | + Mustard |2 tbsp. | | | | + Salt |3 tbsp. | | | | + Paprika |2 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the grated or chopped cheese, mustard, salt, paprika and fat to the +broken bread. Scald the milk and add to the well-beaten egg yolks and +pour over the above ingredients. Fold in the stiffly beaten egg whites +and bake in a greased pan in a slow oven. + + Number of servings 75 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +**COTTAGE CHEESE CROQUETTES + + ---------------------+-----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ---------------------+-----------+------+--------+---------+---------- + Cottage cheese |6 qt. | | | | + Bread crumbs |6 qt. | | | | + Nut meats, chopped |6 c. | | | | + Paprika |2 tbsp. | | | | + Chopped onion |3/4 c. | | | | + Chopped green pepper |2 c. | | | | + Salt |3/4 c. | | | | + Milk |1 to | | | | + | 1-1/2 gal.| | | | + Crumbs |4-1/2 c. | | | | + Eggs |10 | | | | + Milk |1-1/4 c. | | | | + ---------------------+-----------+------+--------+---------+---------- + +Combine the cottage cheese and crumbs with the nut meats and seasonings. +Add the milk and mix well. Using an eight-to-the-quart size ice-cream +dipper, measure the mixture into croquettes. Mold, dip in a dipping +mixture made of the eggs and one and a quarter cups of milk, then in +crumbs. Fry in deep fat. Serve with a cream sauce. + + Number of servings 100 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +MACARONI AND CHEESE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Macaroni, broken |1 gal. | | | | + Water |2 gal. | | | | + Salt |1/4 c. | | | | + Cheese | |2 lb. | | | + Bread crumbs |1 c. | | | | + Butter substitute |1/8 c. | | | | + White sauce |6 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the broken macaroni in boiling salted water until tender. Drain and +pour cold water on the macaroni to separate. Make a white sauce and add +to it the cheese and macaroni. Put in a well-greased baking pan and +cover with buttered crumbs. + + Number of servings 50 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +RICE AND CHEESE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rice |5 c. | | | | + Water |5 qt. | | | | + Salt |1/4 c. | | | | + Milk |2-1/2 qt. | | | | + Flour |1 c. | | | | + Cheese | |2 lb. | | | + Paprika |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the rice in boiling salted water until tender. Make a white sauce +of the flour and milk and add the chopped or ground cheese and paprika. +Combine with the rice and pour into baking pan. Put in a hot oven to +brown. A part of the cheese may be reserved and sprinkled over the top +if desired. + + Number of servings 40 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +RICE AND NUT LOAF + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rice, before cooking |4 qt. | | | | + Stock or liquid |2 gal. | | | | + Milk |1-1/2 gal.| | | | + Nut meats, chopped |2 qt. | | | | + Green peppers |12 | | | | + Eggs |30 | | | | + Salt |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the rice in the boiling salted stock. As the rice absorbs the +stock, add the milk gradually, to avoid curdling. When the rice is +tender, remove from the fire and add the chopped nuts, peppers and +beaten eggs. Grease loaf pans and fill with the rice mixture. The loaf +pans should be set in a pan of hot water to avoid over-baking the +bottom of the loaf, thus forming a hard crust. Serve with a cream or +tomato sauce. + + Number of servings 192 + Amount in one serving 4 oz. + Calories in one serving______ + Cost of one serving______ + + +EGG CUTLETS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Eggs, hard cooked |4 doz. | | | | + Flour |3 c. | | | | + Milk |2 qt. | | | | + Butter substitute |1/3 c. | | | | + Salt |1/3 c. | | | | + Bread crumbs |1 qt. | | | | + Eggs |4 | | | | + Milk |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a stiff white sauce of the flour, milk, butter substitute and salt. +Hard cook the eggs, peel and chop, and add to the white sauce and cool. +When cold mold in the shape of a cutlet and dip in dipping mixture made +of the eggs and milk, and then in crumbs and fry in deep fat. Use an +ice-cream dipper to keep the servings uniform in size. + + Number of servings 48 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +**SCRAMBLED EGGS AND HAM + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Eggs |96 | | | | + Milk |3 qt. | | | | + Butter substitute |1-1/2 c. | | | | + Salt |1/4 c. | | | | + Ham, cubed |4 to 6 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a +skillet or kettle, pour in the egg mixture, and cook at a low +temperature. + + Number of servings 48 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +MEAT SAUCES + + +MUSTARD SAUCE + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Sugar |2 tbsp. | | | | + Salt |2 tsp. | | | | + Paprika |1 tsp. | | | | + Vinegar |1/2 c. | | | | + Oil |1 c. | | | | + Mustard | |1/4 lb.| | | + Mayonnaise dressing |3-1/2 c. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil +gradually, stirring well. Combine with the mayonnaise. This is a very +strong flavored sauce and only a small amount is necessary for a +serving. This makes five and a quarter cups of sauce. + + Number of servings 250 + Amount in one serving 1 tsp. + Calories in one serving______ + Cost of one serving______ + + +TARTARE SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Mayonnaise |1 qt. | | | | + or | | | | | + (Cooked salad dressing|1 qt.) | | | | + Pickles, chopped |1 c. | | | | + Onions, chopped |2 tbsp. | | | | + Parsley, chopped |2 tbsp. | | | | + Vinegar |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Chop the pickles, onions and parsley and add to the dressing. Thin with +the vinegar. This makes five and a half cups of sauce. + + Number of servings 90 + Amount in one serving 1 tbsp. + Calories in one serving______ + Cost of one serving______ + + +TOMATO SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tomatoes, #10 can |1 | | | | + Stock, meat stock |1 gal. | | | | + Celery salt |2 tbsp. | | | | + Carrots, chopped |1/2 c. | | | | + Onion |1/4 c. | | | | + Bay leaf |4 | | | | + Parsley, chopped |1/4 c. | | | | + Flour |3 c. | | | | + Salt |3 tbsp. | | | | + Fat |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the seasonings to the boiling stock and tomato and cook until soft. +Melt the fat, stir in the flour and make a paste with the hot liquid and +add to the remainder of the liquid. Strain to remove the chopped +vegetables. + + Number of servings 192 + Amount of one serving 2 tbsp. + Calories in one serving______ + Cost of one serving______ + + +WHITE SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |2 gal. | | | | + Flour |4 c. | | | | + Egg yolks |3 | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Scald the milk, reserving sufficient cold milk to make a paste with the +flour. Add the paste to the hot milk, stirring constantly. When +thickened add the egg yolks and salt. + + Total volume 2 gal. + Total calories + Total cost + + +VEGETABLES + + +CREAMED ASPARAGUS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Asparagus, 15 oz. can |10 | | | | + White sauce |1 gal. | | | | + Butter substitute |1/4 c. | | | | + Salt |3 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a white sauce, using the liquor from the asparagus as part of the +liquid. Heat the asparagus with the salt and butter substitute and add +to the white sauce. + + Number of servings 58 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED FRESH ASPARAGUS + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Asparagus | |9 lb. | | | + Butter substitute | |3/8 lb.| | | + Salt |3 tbsp. | | | | + White sauce |4-1/2 qt.| | | | + ----------------------+---------+-------+--------+---------+---------- + +Wash the asparagus and cut in two-inch pieces. Cook in boiling water +until tender and drain. Combine with the white sauce, salt and butter +substitute. + + Number of servings 50 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +FRESH ASPARAGUS ON TOAST + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Asparagus | |12 lb.| | | + Salt |1/2 c. | | | | + Butter substitute | |2 lb. | | | + Toast |60 slices | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the asparagus. Do not break the stalks except when they are very +long. Tie in bundles and put in a kettle of boiling salted water to +cook, so placing the bundles that the tops stand out of water. The steam +from the boiling water will serve to cook the tops. When the asparagus +is tender, drain. Place the stalks on a slice of toast and moisten the +toast with one tablespoon of hot water and two tablespoons of melted +fat. The number of stalks of asparagus will be determined by the size +and length of the individual stalks. From twelve pounds, sixty servings +should be obtained. + + Number of servings 60 + Amount in one serving 1 slice of toast with asparagus + Calories in one serving______ + Cost of one serving______ + + +BAKED BEANS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Beans |4 qt. | | | | + Soda |1/4 c. | | | | + Molasses |1 c. | | | | + Sugar |1/2 c. | | | | + Mustard |2 tsp. | | | | + Paprika |2 tsp. | | | | + Salt |6 tbsp. | | | | + Bacon fat or scraps | |1 lb. | | | + or | | | | | + Ham fat | | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the beans twelve hours or more. Add the soda and boil until almost +tender. Drain, add the seasonings, the fat and three quarts of water +and bake in a medium oven until the beans are tender and well browned. + + Number of servings 75 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS + + ---------------------+--------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+--------+---------+--------+---------+---------- + Lima beans |6 qt. | | | | + Water |6 qt. | | | | + Pimentos, 8 oz. cans |2 | | | | + Bacon fat |2 c. | | | | + Onions | |1-1/2 lb.| | | + Salt |1/3 c. | | | | + Paprika |3 tbsp. | | | | + Green peppers |1-1/2 c.| | | | + Molasses |1/4 c. | | | | + Corn syrup |1 c. | | | | + ---------------------+--------+---------+--------+---------+---------- + +Soak the lima beans in water over night. Drain and cook them in the six +quarts of boiling salted water until almost tender. Add the remaining +ingredients to the beans and pour into baking pans. Bake in a medium +oven until the beans are tender and brown. The green peppers may be +reserved and used as a garnish on top of the baking pans as they come +out of the oven, if desired. + + Number of servings 150 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +STRING BEANS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + String beans, #10 can |1 | | | | + Bacon drippings |1/2 c. | | | | + Salt |2 tbsp. | | | | + Paprika |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Open the can of beans and unless there is an excess of liquid do not +drain. Add the seasonings and heat. + + Number of servings 26 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BUTTERED BEETS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Beets | |8 lb. | | | + Butter substitute |1 c. | | | | + Salt |1/8 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the beets and steam or boil until tender. Remove the skin, cube or +slice, reheat, salt and pour the fat over them. + + Number of servings 36-54 + Amount in one serving 1/3-1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CABBAGE IN VINEGAR + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cabbage | |8 lb. | | | + Butter substitute |1/2 c. | | | | + Vinegar |1 c. | | | | + Salt |1/4 c. | | | | + Paprika |1 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Remove the outer leaves of the cabbage and cut in eighths. Cook the +cabbage in boiling salted water until tender. Avoid over-cooking to keep +the cabbage from discoloring and from becoming strong in flavor. Drain +off the water and add the butter substitute, vinegar and paprika. + + Number of servings 48 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BUTTERED CABBAGE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cabbage | |8 lb. | | | + Butter substitute | |1 lb. | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Remove the outer leaves of the cabbage and cut the heads in eighths. +Cook in boiling salted water until tender. Avoid over-cooking, to +prevent the cabbage from discoloring and from developing a strong +flavor. Drain off the water and add the butter substitute. + + Number of servings 48 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED CABBAGE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cabbage | |8 lb. | | | + White sauce |3 qt. | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the cabbage and cut into eighths. Do not shred. Cook in boiling +salted water until tender. Drain and cover with the white sauce. + + Number of servings 48 + Amount of one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BUTTERED CARROTS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Carrots, diced |2 gal. | | | | + Salt |1/4 c. | | | | + Butter substitute |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Pare and dice the carrots. Cook in boiling salted water to cover until +tender. Add the butter substitute and serve. + + Number of servings 56 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BUTTERED CARROTS AND PEAS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Carrots, diced |1 gal. | | | | + Peas, #2 cans |5 | | | | + Butter substitute |3/4 c. | | | | + Salt |3 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the diced carrots in boiling salted water until tender. Drain and +combine with the peas which have been heated in their own liquid, the +butter substitute and the salt. + + Number of servings 52 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED CARROTS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Carrots | |10 lb.| | | + Salt |1/2 c. | | | | + Water |5 qt. | | | | + White sauce |1 gal. | | | | + Butter substitute |2/3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash, scrape or pare, and dice the carrots. Cook in boiling water until +tender. Drain and mix with the white sauce and butter substitute. + + Number of servings 60 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED CELERY + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Celery, chopped |5 qt. | | | | + Salt |6 tbsp. | | | | + Cream sauce |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash and clean the celery and cut in three-fourths inch lengths. Cook in +boiling salted water until tender. Avoid over-cooking, to prevent the +discoloration of the celery. When tender, drain, and combine with the +white sauce. + + Number of servings 50 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CORN PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Corn, #2 cans |4 | | | | + Sugar |2 tbsp. | | | | + Bread crumbs |2 c. | | | | + Salt |1 tbsp. | | | | + Eggs |8 | | | | + Milk |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Scald the milk and add to the corn, sugar, salt, bread crumbs and +well-beaten egg. Pour the mixture into individual ramekins or a baking +pan. Place in a pan of water and bake in a medium oven until the custard +has set. Serve hot. + + Number of servings 54 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CORN WITH GREEN PEPPERS AND PIMENTOS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Corn, #2 cans |20 | | | | + Butter substitute | |1 lb. | | | + Salt |6 tbsp. | | | | + Pimento, chopped |2 c. | | | | + Green peppers, chopped|2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the corn, butter substitute, salt, pimento, green pepper and heat. + + Number of servings 144 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +**SCALLOPED CORN + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Milk |2 qt. | | | | + Butter substitute |1/2 c. | | | | + Onion, grated | |1/8 lb.| | | + Salt |1 tbsp. | | | | + Broken bread |4 qt. | | | | + Broken crackers |2 qt. | | | | + Corn, #2 cans |3 | | | | + ---------------------+----------+-------+--------+---------+---------- + +Heat the milk, butter substitute and onion. Add the salt and pour over +the crackers and bread. Cover a greased baking pan with the bread and +cracker mixture, then with a layer of corn, and finally a layer of the +crackers and bread. Bake in a hot oven until brown. + + Number of servings 46 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**SUCCOTASH + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Lima beans |1-1/2 qt. | | | | + Corn, #2 cans |8 | | | | + Butter substitute |1 c. | | | | + Salt |1/4 c. | | | | + Onion, grated |2 tbsp. | | | | + Paprika |1/2 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the beans over night in cold water to cover. Drain, cover with +boiling water and cook until tender. Mix the beans with the corn, which +has been heated, add the seasonings and butter substitute. + + Number of servings 70 + Amount in one serving between 1/3 and 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +FRIED EGGPLANT + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Eggplant | |14 lb.| | | + Water |2 gal. | | | | + Salt |6 c. | | | | + Eggs |8 | | | | + Milk |1 c. | | | | + Crumbs, sifted |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cut the eggplant in thin slices and pare. Soak it in the strong salt +water about two hours. Make a dipping mixture by beating the eggs and +milk together. Dip the eggplant in this mixture and then in the crumbs +and fry in deep fat. + + Number of servings 56 + Amount in one serving 2-3 slices + Calories in one serving______ + Cost of one serving______ + + +BUTTERED ONIONS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Onions | |10 lb.| | | + Salt |1/2 c. | | | | + Water |6 qt. | | | | + Butter substitute |1/2 c. | | | | + Paprika |1/2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Peel the outer skins from the onions and cook in the boiling salted +water until tender. Drain and add the butter substitute and paprika. + + Number of servings 24 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED ONIONS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Onions | |10 lb.| | | + Salt |1/2 c. | | | | + Water |6 qt. | | | | + White sauce |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Peel the outer skins from the onions and cook in the boiling salted +water until tender. Drain and add to the white sauce. + + Number of servings 40 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BUTTERED PEAS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Peas, #2 cans |10 | | | | + Butter substitute |1/2 c. | | | | + Salt |2 tbsp. | | | | + Sugar |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Open the peas and unless there is an excess of liquid do not drain. Add +the seasonings and heat. + + Number of servings 60 + Amount in one serving between 1/3 and 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED PEAS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Peas |2 gal. | | | | + Salt |1/8 c. | | | | + White sauce |1 gal. | | | | + Butter substitute |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Open the peas and drain, reserving the juice to use as part of the +liquid in making the white sauce. When using the juice of the peas, care +should be taken not to add it to the white sauce until just before +combining with the peas, to avoid curdling. + + Number of servings 84 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BROWNED POTATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Potatoes, pared | |30 lb.| | | + Salt |1/4 c. | | | | + Fat |1 qt. | | | | + Stock |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Steam or boil the potatoes until almost done. Place the partially cooked +potatoes in a roasting pan and pour the fat and hot salted stock over +them. Bake in a hot oven until the potatoes are brown, basting or +turning as is necessary. + + Number of servings 90 + Amount in one serving 1/3 lb. + Calories in one serving______ + Cost of one serving______ + + +STEAMED POTATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Potatoes, after paring| |15 lb.| | | + White sauce |3 qt. | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Steam or boil the potatoes until tender. Drain and add the white sauce. +If steamed, the salt may be sprinkled on the top of the potatoes. If +boiled, add the salt to the boiling water. + + Number of servings 66 + Amount in one serving 2/3 c. + Calories in one serving______ + Cost of one serving______ + + +FRENCH FRIED POTATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Potatoes, after paring| |10 lb.| | | + Salt |1/8 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cut the potatoes. Dry on a cloth. Put in a basket and fry in deep fat +until brown. Drain and empty on to a brown paper and sprinkle with salt. + + Number of servings 30 + Amount in one serving 1 c. + Calories in one serving______ + Cost of one serving______ + + +MASHED POTATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Potatoes, pared | |15 lb.| | | + Milk, scalded |1-1/2 qt. | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Steam or boil the potatoes until done. Mash thoroughly and add the +scalded milk and salt. Beat until light. + + Number of servings 66 + Amount in one serving 2/3 c. + Calories in one serving______ + Cost of one serving______ + + +PARSLEY BUTTERED POTATOES + + ---------------------+--------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+--------+---------+--------+---------+---------- + Potatoes, pared | |30 lb. | | | + Parsley, chopped |2-2/3 c.| | | | + Salt |1/4 c. | | | | + Butter substitute | |1-1/3 lb.| | | + ---------------------+--------+---------+--------+---------+---------- + +Steam or boil the potatoes until tender. When done, put the potatoes +into a shallow kettle, pour the butter substitute and salt over them and +sprinkle them with parsley. Shake the kettle vigorously to get the +potatoes covered with the fat and parsley. This may be accomplished more +easily if only a few potatoes are prepared at a time. + + Number of servings 90 + Amount in one serving 1/3 lb. + Calories in one serving______ + Cost of one serving______ + + +**SCALLOPED POTATOES + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Potatoes, steamed, | | | | | + sliced |4 gal. | | | | + White sauce |1-1/2 gal.| | | | + Onion, grated | |1/2 lb.| | | + Salt |1/2 to | | | | + | 3/4 c. | | | | + Crumbs |2 c. | | | | + Butter substitute |1/2 c. | | | | + ---------------------+----------+-------+--------+---------+---------- + +Grease a scalloping pan. Cover with a layer of potatoes, then with white +sauce to which the onion and salt have been added. Add another layer of +potato and white sauce and cover with buttered crumbs. Bake until brown. + + Number of servings 96 + Amount in one serving 2/3 c. + Calories in one serving______ + Cost of one serving______ + + +STUFFED BAKED POTATOES + + ---------------------+--------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+--------+---------+--------+---------+---------- + Potatoes |12 |4-3/4 lb.| | | + Butter substitute |1/8 c. | | | | + Salt |2 tbsp. | | | | + Egg whites |3 | | | | + Milk |1 c. | | | | + Paprika |1/4 tsp.| | | | + Chopped pimento |1/8 c. | | | | + Chopped parsley |1/4 c. | | | | + ---------------------+--------+---------+--------+---------+---------- + +Bake smooth, medium-sized potatoes until done. Remove them from the +oven, and inserting a knife, cut a cap from side. Scoop out the inside +of the potatoes, mash or run through a ricer and add the milk, +seasonings, fat, chopped pimento and parsley. Lastly, fold in the beaten +egg whites. Fill the potato shells with the seasoned mixture and brown +in a hot oven. + + Number of servings 12 + Amount in one serving 1 + Calories in one serving______ + Cost of one serving______ + + +GLAZED SWEET POTATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sweet potatoes | |50 lb.| | | + Sugar, brown |1 qt. | | | | + Water |2 qt. | | | | + Butter substitute | | | | | + or bacon fat |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Steam and peel the potatoes. If a vegetable parer is available, the +potatoes may be put through the machine before steaming. When done, put +in shallow baking pans and pour a syrup made of the sugar, water and +melted fat over them. Brown in a hot oven. + + Number of servings 100 + Amount in one serving 1/2 lb. + Calories in one serving______ + Cost of one serving______ + + +RICE CROQUETTES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rice |5 c. | | | | + Milk |3 qt. | | | | + Water |1-1/2 qt. | | | | + Salt |2 tbsp. | | | | + Eggs |20 | | | | + Butter substitute |1/2 c. | | | | + Bread crumbs |4 c. | | | | + Eggs |6 | | | | + Milk |3/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the rice in the milk and water until tender. Remove from fire and +add well-beaten eggs, salt and butter substitute. Turn into shallow pans +to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in +deep fat. If desired the dipping mixture and crumbs may be omitted and +the mixture molded with an ice-cream dipper and dropped at once into the +hot fat. Serve with jelly, jam or syrup. + + Number of servings 65 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +MASHED RUTABAGAS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rutabagas | |15 lb.| | | + Butter substitute |1 c. | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Pare the rutabagas, steam until tender and mash. Season with the butter +or butter substitute, and salt. + + Number of servings 60 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +SPINACH AND EGG + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Spinach, #10 cans |2 | | | | + Vinegar |1/2 c. | | | | + Salt |1/4 c. | | | | + Eggs |6 | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the salt and vinegar to the spinach and heat. Hard cook the eggs and +slice them. When the spinach is hot spread in steam table or scalloping +pans, and arrange the sliced, hard-cooked eggs in rows on top of the +spinach. Sliced lemon may be used in place of the egg. + + Number of servings 50 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**SCALLOPED TOMATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tomatoes, #10 cans |2 | | | | + Broken bread |4 qt. | | | | + Sugar |1 c. | | | | + Salt |1/4 c. | | | | + Grated onion |1/4 c. | | | | + Crumbs |2 c. | | | | + Butter substitute |1/3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the onion, sugar and salt to the tomatoes and heat. Pour over the +broken bread, which has been put in the bottom of a baking pan. Cover +with buttered crumbs and brown in the oven. + + Number of servings 56 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**STEWED TOMATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tomatoes, #10 cans |2 | | | | + Broken bread |2 qt. | | | | + Sugar |1 c. | | | | + Salt |3 tbsp. | | | | + Grated onion |1/4 c. | | | | + Butter substitute |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Heat the tomatoes with the seasonings. Add the broken bread just before +serving. + + Number of servings 65 + Amount in one serving, + between 1/3 and 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BREADS + + +BAKING-POWDER BISCUITS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour |6 qt. | | | | + Baking powder |1-1/2 c. | | | | + Salt |1/4 c. | | | | + Shortening |3 c. | | | | + Milk |2-3/4 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix and sift the dry ingredients. Rub in the shortening lightly with the +tips of the fingers. Add the milk gradually, mixing to a soft dough. The +amount of milk may vary, due to differences in the flour. Put the dough +on to a floured board and roll three quarters of an inch in thickness. +To obtain one hundred and eighty biscuits, use a cutter two and one +half inches in diameter. + + Number of servings 90 + Amount in one serving 2 + Calories in one serving______ + Cost of one serving______ + + +BAKING-POWDER CINNAMON ROLLS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour |6 qt. | | | | + Baking powder |1-1/2 c. | | | | + Salt |4 tbsp. | | | | + Shortening |3 c. | | | | + Milk |2-3/4 qt. | | | | + Raisins |2 c. | | | | + Cinnamon |1/4 c. | | | | + Sugar |2 c. | | | | + Butter substitute |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a baking-powder biscuit dough. Roll to one third of an inch +thickness, making the dough rectangular in shape. Mix the cinnamon and +sugar and spread over the rolled dough. Sprinkle with the raisins, dot +with the fat and, starting with the longer side, roll up the dough. Cut +off rolls half an inch in thickness and bake in a hot oven. These rolls +may be improved by adding a teaspoon of boiled frosting to the top of +each before serving. + + Number of servings 120 + Amount in one serving 1 roll + Calories in one serving______ + Cost of one serving______ + + +**BACON MUFFINS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour |5 qt. | | | | + Baking powder |3/4 c. | | | | + Salt |2 tbsp. | | | | + Sugar |3 c. | | | | + Milk |2-1/2 to | | | | + | 2-3/4 qt.| | | | + Bacon fat |1/2 c. | | | | + Eggs |8 | | | | + Bacon, cooked |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients and the liquid ingredients separately. Combine +by adding the liquid to the dry. Add the fat and bacon pieces last. Bake +in well-greased muffin pans. + + Number of servings 96 + Amount in one serving 1/4 c. batter + Calories in one serving______ + Cost of one serving______ + + +CORN-MEAL MUFFINS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour |10 c. | | | | + Corn meal |10 c. | | | | + Sugar |2 c. | | | | + Salt |2 tbsp. | | | | + Baking powder |1 c. | | | | + Milk |3-1/4 qt. | | | | + Eggs |10 | | | | + Butter substitute |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients. Beat the eggs and add to the milk. Combine the +dry and liquid ingredients. Add the melted fat. Put in well-greased +muffin tins and bake in a hot oven. This may be baked in sheets as corn +bread. + + Number of servings 96 + Amount in one serving 1/3 c. batter + Calories in one serving______ + Cost of one serving______ + + +**CRUMB MUFFINS + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Flour |2-1/2 qt. | | | | + Sugar |3 c. | | | | + Crumbs |2-1/2 qt. | | | | + Baking powder |3/4 c. | | | | + Salt |2 tbsp. | | | | + Eggs |8 | | | | + Milk |3-1/2 to | | | | + Butter substitute | 4 qt. |1/4 lb.| | | + ---------------------+----------+-------+--------+---------+---------- + +Mix the dry ingredients and the liquid ingredients separately. Combine +by adding the liquid to the dry. Add the melted fat last. Bake in +well-greased muffin tins. + + Number of servings 120 + Amount in one serving 1/4 c. batter + Calories in one serving______ + Cost of one serving______ + + +**DARK BRAN MUFFINS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour |1-1/2 qt. | | | | + Cake crumbs |1 qt. | | | | + Bran |3-1/2 qt. | | | | + Soda |1/4 c. | | | | + Salt |3 tbsp. | | | | + Milk, sour |2-1/2 qt. | | | | + Molasses |3 c. | | | | + Eggs |4 | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients. Beat the eggs, add the milk and molasses and +combine with the dry ingredients. Bake in well-greased muffin pans, in a +hot oven. + + Number of servings 90 + Amount in one serving 1/4 c. batter + Calories in one serving______ + Cost of one serving______ + + +GRAHAM MUFFINS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour | 10 c. | | | | + Flour, graham | 10 c. | | | | + Sugar | 3 c. | | | | + Baking powder | 3/4 c. | | | | + Salt | 2 tbsp. | | | | + Eggs | 8 | | | | + Milk |3-1/4 to | | | | + Butter substitute, | 3-1/2 qt.| | | | + melted |2/3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Prepare as for plain muffins. + + Number of servings 96 + Amount in one serving 1/3 to 1/2 c. batter + Calories in one serving______ + Cost of one serving______ + + +PLAIN MUFFINS + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Sugar |3/4 qt. | | | | + Flour |5 qt. | | | | + Baking powder |3/4 c. | | | | + Salt |2 tbsp. | | | | + Eggs |8 | | | | + Milk |3-1/4 to | | | | + Butter substitute, | 3-1/2 qt.| | | | + melted | |1/4 lb.| | | + ---------------------+----------+-------+--------+---------+---------- + +Mix and sift the dry ingredients. Beat the eggs, add the milk and pour +the liquid over the dry ingredients. Add the melted fat and pour the +mixture into well-greased muffin tins to bake. + + Number of servings 96 + Amount in one serving 1/4 to 1/3 c. batter + Calories in one serving______ + Cost of one serving______ + + +RAISED MUFFINS + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Milk, scalded |2 qt. | | | | + Water, cold |2 qt. | | | | + Egg yolks |6 | | | | + Sugar |2 c. | | | | + Butter substitute |1 c. | | | | + Salt |3 tbsp. | | | | + Yeast | |1/4 lb.| | | + Water, lukewarm |1 qt. | | | | + Flour |10 to | | | | + | 12 qt. | | | | + ---------------------+----------+-------+--------+---------+---------- + +Scald the milk. Soften the yeast in the lukewarm water and add to the +remaining water and scalded milk. Add the egg yolks, sugar, fat and salt +and flour to make a soft dough. Let rise. Beat well and fill very +well-greased muffin tins half full. Let rise. Bake in a hot oven. + + Number of servings 216 + Amount in one serving 1/5 c. dough + Calories in one serving______ + Cost of one serving______ + + +**BROWN BREAD + + ---------------------+-----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ---------------------+-----------+------+--------+---------+---------- + Stale cake or bread |1 qt. | | | | + Cold water |7 c. | | | | + Molasses |1 c. | | | | + Corn meal |3 c. | | | | + Graham flour |6 c. | | | | + Soda |1-1/2 tbsp.| | | | + Raisins |1 c. | | | | + Salt |1 tbsp. | | | | + ---------------------+-----------+------+--------+---------+---------- + +Soak the stale bread or cake in the cold water until soft. Add the +molasses and the dry ingredients. Mix well and put into a well-greased +pan and steam from two to three hours until done. The length of time for +steaming depends on the size of the can. + + Number of servings 50 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +NUT BREAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour | 3 qt. | | | | + Baking powder | 3 tbsp. | | | | + Nuts | 1 qt. | | | | + Salt | 1/2 tsp. | | | | + Sugar | 1 qt. | | | | + Milk | 1 qt. | | | | + Eggs | 6 | | | | + Butter substitute | 1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients, including the nuts. Add the milk to the beaten +eggs. Combine by adding the liquid to the dry ingredients. Add the +melted fat. Pour the mixture into greased loaf pans and let stand one +half hour. Bake in a moderate oven. This will make four loaves, cutting +25 slices per loaf. + + Number of servings 100 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +CINNAMON ROLLS + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Sugar |2 c. | | | | + Butter substitute |2 c. | | | | + Water |2 qt. | | | | + Milk |2 qt. | | | | + Yeast | |1/4 lb.| | | + Water |2 c. | | | | + Flour |11-3/4 qt.| | | | + Salt |1/2 c. | | | | + Butter substitute |1-1/2 c. | | | | + Fat, melted | |1/2 lb.| | | + Sugar |5 c. | | | | + Cinnamon |5 tsp. | | | | + Raisins |2 c. | | | | + ---------------------+----------+-------+--------+---------+---------- + +Follow the directions given under Parker House rolls for the method of +mixing the dough. When the dough is ready, put on a well-floured board +and roll out in a rectangular shape to about half an inch in thickness. +Brush with melted fat and sprinkle with the mixed sugar, cinnamon and +raisins. Commencing with the long side of the dough, make into a roll. +Cut crosswise of the roll making slices half an inch in thickness. Place +on a greased pan, let rise until they have doubled in size, and bake in +a hot oven. + + Number of servings 24 dozen_ + Amount in one serving 1-1/3 oz. per roll + Calories in one serving______ + Cost of one serving______ + + +PARKER HOUSE ROLLS + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Sugar |2 c. | | | | + Butter substitute |2 c. | | | | + Water |2 qt. | | | | + Milk |2 qt. | | | | + Yeast | |1/4 lb.| | | + Water, lukewarm |2 c. | | | | + Flour |11 to | | | | + | 12 qt. | | | | + Salt |1/2 c. | | | | + Butter substitute |1-1/2 c. | | | | + ---------------------+----------+-------+--------+---------+---------- + +Scald the milk. Soften the yeast in the two cups of lukewarm water. Add +the sugar and fat to the scalded milk and then add the two quarts of +water. When the milk and water mixture is a little more than lukewarm +add the yeast and five quarts of flour. Beat to smooth batter and let +rise one hour. Then add the salt and the remainder of the flour. Beat on +the machine or knead. Let rise one hour. When the dough is light, cut +into small pieces, getting twelve rolls from each pound of dough. With +the palm of the hand, roll these pieces into smooth balls and place them +in rows to rise. When they have again become light, roll the balls flat, +with a rolling pin or stick, brush with melted fat, fold over and put in +pans to rise. When they have doubled in size, bake in a hot oven until +well browned. The tops may be brushed with melted fat, when they come +from the oven. + + Number of servings 24 dozen + Amount in one serving 1-1/3 oz. + Calories in one serving______ + Cost of one serving______ + +WHITE BREAD + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Yeast | |1/4 lb.| | | + Water, lukewarm |1 pt. | | | | + Milk, scalded |2 qt. | | | | + Fat |1 c. | | | | + Sugar |1 c. | | | | + Cold water |2 qt. | | | | + Flour |13 to | | | | + | 14 qt. | | | | + Salt |1/4 c. | | | | + ---------------------+----------+-------+--------+---------+---------- + +Soften the yeast in the pint of water. Scald the milk and add the fat, +sugar and cold water. When the liquid is lukewarm, add the yeast and mix +to a sponge with a part of the flour. It will require about six quarts. +Let rise one hour and add salt and work to a stiff dough with the +remainder of the flour. Let rise again about one hour. Cut into loaves +of two pounds each. Place in well-greased pans, let rise and bake about +one hour. This makes twelve one and three quarter pound loaves, after +baking. + + Number of servings 12 loaves + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +SANDWICHES + + +COTTAGE CHEESE SANDWICH FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cottage cheese | |4 lb. | | | + Green peppers, chopped|2 c. | | | | + Nuts, chopped |2 c. | | | | + Mayonnaise |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the chopped green peppers, nuts and mayonnaise to the cheese and +mix. This amount makes three and one half quarts. From a one-pound loaf +of bread, sixteen sandwich slices may be obtained. + + Number of servings 84 + Amount in one serving 1/6 c. + Calories in one serving______ + Cost of one serving______ + + +EGG SANDWICH FILLING + + ---------------------+-----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ---------------------+-----------+------+--------+---------+---------- + Eggs, hard cooked |2 doz. | | | | + Crumbs, sifted |1 c. | | | | + Salt |2 tsp. | | | | + Mayonnaise |3 c. | | | | + Lemon juice |1-1/2 tbsp.| | | | + ---------------------+-----------+------+--------+---------+---------- + +Hard cook the eggs, cool and chop. Mix with the remaining ingredients. +This amount makes two quarts, and will fill forty-eight sandwiches, +using two full slices of bread for each sandwich. From a one-pound loaf, +sixteen sandwich slices may be obtained. + + Number of servings 48 + Amount in one serving 1/6 c. + Calories in one serving______ + Cost of one serving______ + + +FRUIT SANDWICH FILLING + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Raisins | |1 lb. | | | + Figs | |1/2 lb.| | | + Sugar |1-1/2 c. | | | | + Flour |1 tbsp. | | | | + Cold water |1/4 c. | | | | + Orange juice |1/2 c. | | | | + Lemons, juice and | | | | | + grated rind |2 | | | | + ---------------------+----------+-------+--------+---------+---------- + +Chop the raisins and figs and combine with the flour and sugar. Add the +orange juice, lemon juice and water and cook in a double boiler or +steamer until thick. This amount will make three and three fourths cups +of filling and will fill twenty-five sandwiches, using two full slices +of bread. + + Number of servings 25 + Amount in one serving 1/6 c. + Calories in one serving______ + Cost of one serving______ + + +**HAM SANDWICH FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Ham, boiled or baked | |3 lb. | | | + (left-over) | | | | | + Pickles, chopped |2 c. | | | | + Bread crumbs, sifted |3 c. | | | | + Mayonnaise |3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Chop the ham and pickles and mix with the bread crumbs and mayonnaise. +This amount will make three quarts. One cup of mixture will fill six +sandwiches, using two full slices of bread for each sandwich. From a +one-pound loaf, sixteen sandwich slices may be obtained. + + Number of servings 72 + Amount in one serving 1/6 c. + Calories in one serving______ + Cost of one serving______ + + +SALADS + + +CABBAGE SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cabbage | |8 lb. | | | + Pimentos, chopped |1 c. | | | | + Pickles, chopped |3 c. | | | | + Green peppers, chopped|1 c. | | | | + Boiled dressing |1-1/2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Shred the cabbage and let soak in cold water one hour or more. Drain off +the water and mix cabbage with the other ingredients. + + Number of servings 108 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CARROT AND RAISIN SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Carrots | |4 lb. | | | + Raisins |2-1/2 qt. | | | | + Salad dressing, | | | | | + mayonnaise |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash, pare or scrape the carrots and chop until fine. Add the raisins +and salad dressing to the carrots and mix. Serve on lettuce. + + Number of servings 54 + Amount of one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +**COMBINATION VEGETABLE SALAD + + -----------------------+---------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + -----------------------+---------+------+--------+---------+---------- + Peas |2 qt. | | | | + Cooked beets, diced or | | | | | + cooked carrots, diced|2 qt. | | | | + Celery, cut fine |2 qt. | | | | + French dressing |1 qt. | | | | + -----------------------+---------+------+--------+---------+---------- + +Dice the beets or carrots very fine. Drain the peas. Marinate the +vegetables in three separate containers. Do not mix them together. Heap +on a lettuce leaf using two tablespoons of each vegetable and keeping +each mound distinct. + + Number of servings 64 + Amount in one serving 2 tbsp. of each vegetable + Calories in one serving______ + Cost of one serving______ + + +**POTATO SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Boiled potatoes |10 qt. | | | | + Celery |2 qt. | | | | + Salt |1/4 c. | | | | + Paprika |1 tsp. | | | | + French dressing |1 qt. | | | | + Chopped parsley |1 c. | | | | + Pimentos, 15 oz. can |1 | | | | + Onions |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Dice the potatoes and add the French dressing to marinate. Cut the +celery fine, chop the pimento and onion and add to the marinated +potatoes with remaining ingredients. Serve on a lettuce leaf. + + Number of servings 120 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +TOMATO JELLY SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tomatoes |3 qt. | | | | + Cloves |1/8 c. | | | | + Bay leaves |10 | | | | + Salt |1 tsp. | | | | + Soda |1/4 tsp. | | | | + Cayenne |1/8 tsp. | | | | + Gelatin |6 tbsp. | | | | + Cold water |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the tomatoes with the seasonings and add to the gelatin which has +been softened in the cup of cold water. Strain and pour into molds. Let +set and serve on lettuce with mayonnaise. + + Number of servings 25 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +VEGETABLE GELATIN SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Gelatin |1/2 c. | | | | + Cold water |2 c. | | | | + Sugar |2 c. | | | | + Boiling water |2 qt. | | | | + Salt |4 tsp. | | | | + Shredded cabbage |4 c. | | | | + Lemon juice |3/4 c. | | | | + Mild vinegar |2 c. | | | | + Celery, diced |2 qt. | | | | + Red pepper, cut fine |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soften the gelatin in the cold water. Add to the boiling water, in which +the sugar and salt have been dissolved. After the gelatin has cooled and +just started to set, add the mild vinegar, lemon juice and the +vegetables. Pour into molds or into a shallow pan to cool and set. +Serve on a lettuce leaf with salad dressing. + + Number of servings 54 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +APPLE AND CELERY SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apples |4 qt. | | | | + Celery |1-1/2 qt. | | | | + Dates, chopped |2 c. | | | | + Salad dressing |3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Pare and dice the apples and mix with the chopped dates. Cut the celery +fine and add to the apples and dates. Mix with the salad dressing and +serve on lettuce. In case there is danger of the apples turning dark, +they may be covered with salt water or water containing a little +vinegar, while they are being pared and diced. + + Number of servings 44 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BANANA SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Bananas |20 | | | | + Nuts, chopped |1-1/3 c. | | | | + Salad dressing |2-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cut the bananas in halves crosswise and roll in the chopped nuts until +well coated. Place half a banana on a lettuce leaf. Serve with a +tablespoon of salad dressing. + + Number of servings 40 + Amount in one serving 1/2 banana + Calories in one serving______ + Cost of one serving______ + + +FRUIT SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Pineapple, diced |2 qt. | | | | + Oranges, diced |3 qt. | | | | + Celery, diced |2 qt. | | | | + Salad dressing |3-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Dice the oranges and pineapple and cut the celery fine. Drain the fruit +and mix with the celery. Serve on a lettuce leaf with one tablespoon of +dressing on top. + + Number of servings 54 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +GRAPEFRUIT SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Grapefruit, size 70 |14 | | | | + Celery, cut fine |1 qt. | | | | + French dressing |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Peel the grapefruit and remove the fruit in whole sections from the +connecting tissue. Arrange three whole sections of the fruit, one on top +of the other, on a lettuce leaf, and put a teaspoon of finely cut celery +at each side of the sections. Put one scant teaspoon of French dressing +over each salad. + + Number of servings 50 + Amount in one serving 3 sections + Calories in one serving______ + Cost of one serving______ + + +COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cheese |1 gal. | | | | + Cream |6 c. | | | | + Salt |4 tsp. | | | | + Celery, chopped |1 qt. | | | | + Green pepper, chopped |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the cheese with the cream and salt. More cream may be necessary to +moisten the cheese if it is very dry. Add celery and green pepper and +serve on a lettuce leaf. + + Number of servings 64 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +PRUNE AND COTTAGE CHEESE SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Prunes, 40--50 size | |3 lb. | | | + Cottage cheese |6 c. | | | | + Sour cream |1 c. | | | | + Salt |1 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the prunes over night and cook until soft. Cool. Remove the seeds +by cutting one side of the prunes lengthwise, being careful not to mash +the prunes. Season the cheese with the salt, mix with the cream, and +fill the prunes, using 2 teaspoons of cheese which have been rolled into +a ball, for each prune. Salad dressing may be served with the prunes if +desired. + + Number of servings 48 + Amount in one serving 3 stuffed prunes + Calories in one serving______ + Cost of one serving______ + + +DEVILED EGG SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Eggs | 24 | | | | + Salt | 2 tsp. | | | | + Vinegar | 1/2 c. | | | | + Mayonnaise | 1/2 c. | | | | + Mustard | 1 tsp. | | | | + Paprika | 1 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. +Cream the yolks together with the mayonnaise and seasonings and refill +the whites of the eggs. Serve half an egg on a lettuce leaf and garnish +with a pickle cut in halves. + + Number of servings 48 + Amount in one serving 1/2 egg + Calories in one serving______ + Cost of one serving______ + + +CHICKEN SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Chicken, diced |1 qt. | | | | + Celery, diced |1 qt. | | | | + Mayonnaise |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the chicken and celery lightly with two thirds of the mayonnaise. +Serve on a lettuce leaf and garnish with the remaining mayonnaise. +Lemon, hard-boiled egg and capers may also be used as garnish for +chicken salad. + + Number of servings 16 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +LOBSTER SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Lobster, 1 lb. can |4 | | | | + Celery, diced |6 qt. | | | | + Mayonnaise dressing |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Open the cans of lobster and look over. Avoid breaking up into shreds or +very small pieces. Mix with the celery and the mayonnaise and serve on a +lettuce leaf. + + Number of servings 64 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BOILED DRESSING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cornstarch |1-1/2 c. | | | | + Sugar |2 c. | | | | + Milk |3 qt. | | | | + Mustard |2 tbsp. | | | | + Paprika |1/4 c. | | | | + Salt |1 tsp. | | | | + Vinegar |1-1/4 qt. | | | | + Egg yolks |16 | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix and sift the cornstarch and sugar and add to the scalded milk. Mix +the mustard, paprika and salt to a paste with some of the vinegar. Add +the remainder of the vinegar to the thickened milk, then add the egg +yolks, and cook until the eggs are done. Add the seasonings and cool. + + Total volume 4-3/4 qt + Calories in one serving______ + Cost of one serving______ + + +FRENCH DRESSING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Salt |3 tbsp. | | | | + Mustard |1/2 tsp. | | | | + Paprika |1 tbsp. | | | | + Pepper |1/2 tsp. | | | | + Vinegar |2 c. | | | | + Oil |4 c. | | | | + Onion juice |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients and add enough vinegar to make a paste. Add to +this the remainder of the vinegar and oil and beat thoroughly. + + Total volume 6 c. + Calories in one serving______ + Cost of one serving______ + + +MAYONNAISE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Egg yolks |3 | | | | + Vinegar |3/4 c. | | | | + Oil |1 qt. | | | | + Mustard |1 tsp. | | | | + Powdered sugar |1 tsp. | | | | + Paprika |1/2 tsp. | | | | + Salt |1 tbsp. | | | | + Red pepper |1/4 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Beat the egg yolks thoroughly, and add to them about two tablespoonfuls +of vinegar and continue beating. Add the oil a little at a time until a +thick emulsion has been formed, and then the oil and vinegar may be +added alternately in larger amounts. The seasonings may be added dry, or +a little of the vinegar reserved to mix to a paste with them. + + Total volume 5 c. + Calories in one serving______ + Cost of one serving______ + + +THOUSAND ISLAND DRESSING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Mayonnaise |2-1/2 qt. | | | | + Chili sauce |1 qt. | | | | + Green peppers, chopped|1-2/3 c. | | | | + Chives, chopped |3 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the chopped green peppers, chives and chili sauce with the +mayonnaise and chill. Mayonnaise to be used for Thousand Island dressing +should be very stiff. + + Total volume 3-3/4 qt. + Calories in one serving______ + Cost of one serving______ + + +HOT DESSERTS AND SAUCES + + +APPLE DUMPLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour |3 qt. | | | | + Baking powder |1/4 c. | | | | + Shortening |2 c. | | | | + Salt |2 tbsp. | | | | + Milk |1 to | | | | + | 1-1/2 qt.| | | | + Sugar, brown |4 c. | | | | + Cinnamon |2 tsp. | | | | + Apples, quartered |3-1/2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Rub shortening into the flour, baking powder and salt. Add milk to make +a soft dough. Roll thin and cut in squares. Place about a half to three +quarters of an apple, depending on size, in each square and sprinkle +with about one and one half tablespoons of cinnamon and sugar mixed +together. Fold the corners over the apples and bake in a moderate oven. +Serve with a lemon or hard sauce. + + Number of servings 42 + Amount in one serving 1 + Calories in one serving______ + Cost of one serving______ + + +**BREAD PUDDING + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Scalded milk |2 qt. | | | | + Broken bread |6 c. | | | | + Sugar |2/3 c. | | | | + Raisins | |1/2 lb.| | | + Salt |1 tsp. | | | | + Vanilla |1 tbsp. | | | | + Eggs |5 | | | | + ----------------------+---------+-------+--------+---------+---------- + +Add the beaten eggs, sugar, salt and vanilla to the scalded milk and +pour over the bread and raisins. Bake in a water bath in a moderate +oven until the custard sets. Serve with a vanilla sauce. + + Number of servings 25 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**BROWN BETTY + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apples, chopped |4 qt. | | | | + Crumbs |3 qt. | | | | + Brown sugar |2-2/3 c. | | | | + Cinnamon |1 tsp. | | | | + Nutmeg |1/2 tsp. | | | | + Water |2 qt. | | | | + Lemon juice |2 tbsp. | | | | + Butter substitute |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cover the bottom of a baking pan with a layer of crumbs. Cover the +crumbs with chopped apples. Mix sugar, cinnamon and nutmeg together and +sprinkle one half of it over the apples. Add one half of the water and +lemon juice mixed together. Repeat crumbs, apples, spices and liquid. +Pour the melted fat on top. Bake and serve with lemon sauce. + + Number of servings 48 to 50 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**CHOCOLATE BREAD PUDDING + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Scalded milk |2 qt. | | | | + Broken or cubed bread |6 c. | | | | + Sugar |2/3 c. | | | | + Eggs |5 | | | | + Raisins | |1/2 lb.| | | + Salt |1 tsp. | | | | + Vanilla |1 tbsp. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Add the beaten eggs, sugar, salt and vanilla to the scalded milk and +pour over the bread and raisins. Bake in a pan of hot water in a +moderate oven until the custard sets. Serve with a vanilla sauce. + + Number of servings 25 + Amount in one serving between 1/3 and 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE SOUFFLÉ + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |2 c. | | | | + Flour |3/4 c. | | | | + Cocoa |1 c. | | | | + Water |3-1/2 c. | | | | + Egg yolks |8 | | | | + Vanilla |1 tbsp. | | | | + Egg whites |16 | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the flour, sugar and cocoa and stir into the boiling water. When +thickened add the egg yolks and vanilla. Cool. Fold this custard mixture +into the stiffly beaten egg whites. Pour into a baking dish and put the +dish into a pan of hot water. Bake in a moderate oven until done. Serve +with whipped cream. + + Number of servings 25 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +COTTAGE PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Butter substitute |3/4 c. | | | | + Sugar |4 c. | | | | + Eggs |5 | | | | + Milk |3-1/2 c. | | | | + Flour |2-1/4 qt. | | | | + Baking powder |6 tbsp. | | | | + Salt |2 tsp. | | | | + Vanilla |2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the sugar and fat. Add the well-beaten eggs and alternate the +liquid and the dry ingredients. Bake. Serve with lemon, vanilla, fruit +or chocolate sauce. + + Number of servings 80 + Amount in one serving 1 square 2 in. × 2 in. + Calories in one serving______ + Cost of one serving______ + + +FRITTERS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Eggs |6 | | | | + Sour cream |2 c. | | | | + Sweet milk |1 c. | | | | + Soda |1 tsp. | | | | + Baking powder |3 tbsp. | | | | + Salt |1 tsp. | | | | + Flour |5 c. | | | | + Sugar |1/2 c. | | | | + Diced apples, } | | | | | + or } | | | | | + Diced oranges, } | | | | | + or } | | | | | + Diced Bananas, }--- |3 c. | | | | + or } | | | | | + Corn } | | | | | + or } | | | | | + Hominy } | | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients and wet ingredients separately and combine. Drop +from a spoon into hot fat, using one and a half tablespoons per fritter. + + Number of servings 35 + Amount in one serving 2 fritters + Calories in one serving______ + Cost of one serving______ + + +FRUIT COBBLER + + ---------------------+-----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ---------------------+-----------+------+--------+---------+---------- + Flour |3 qt. | | | | + Baking powder |1/2 c. | | | | + Salt |1-1/3 tbsp.| | | | + Shortening |1-1/2 c. | | | | + Milk |1 to | | | | + | 1-1/4 qt. | | | | + Fruit, # 10 can |1 | | | | + Cornstarch |1/2 c. | | | | + Sugar |5 c. | | | | + Water |2-1/2 qt. | | | | + Lemon juice |1/4 c. | | | | + ---------------------+-----------+------+--------+---------+---------- + +Crust: Rub shortening into well-mixed dry ingredients. Add milk +sufficient for a soft dough and roll on a well-floured board. Make the +dough the shape of the baking pan to be used. + +Fruit: Drain the fruit and heat the juice and water, adding the +well-mixed sugar and cornstarch. When thickened add the fruit and lemon +juice. Fill the bottom of the baking dish with the fruit and juice; +cover with the dough and bake in a hot oven. + + Number of servings 80 + Amount in one serving piece 1-1/2 in. × 2 in. with 1/4 c. fruit sauce + Calories in one serving______ + Cost of one serving______ + + +GRAPENUT PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |7 qt. | | | | + Grapenuts |4 c. | | | | + Bread crumbs |2 c. | | | | + Sugar |1-1/3 c. | | | | + Eggs |16 | | | | + Raisins |4 c. | | | | + Salt |1/4 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Scald the milk and pour over the grapenuts and bread crumbs. Add the +sugar, salt, beaten eggs and raisins to the bread crumbs and scalded +milk. Pour into a baking pan and bake in water bath in a moderate oven +until the custard sets. + + Number of servings 80 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CARROT PLUM PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar, brown |1-1/2 c. | | | | + Suet, ground |1 c. | | | | + Carrots, grated raw |3 c. | | | | + Potatoes, grated raw |2 c. | | | | + Lemon, grated rind | | | | | + and juice |1 | | | | + Flour |3 c. | | | | + Soda |2 tsp. | | | | + Nutmeg |1 tsp. | | | | + Raisins |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the sugar and chopped suet to the grated carrot, potato and lemon +juice. Mix the dry ingredients and combine with the above mixture. Add +the raisins. Pour the mixture into a well-greased baking pan. Cover and +steam for one to two hours. Individual steamed puddings may be made by +filling greased ramekins half full of the dough and steaming. Avoid +turning on too much steam when the pudding is first put into the +steamer. Serve with vanilla sauce. + + Number of servings 25 + Amount in one serving 1/3 c. of dough + Calories in one serving______ + Cost of one serving______ + + +STEAMED MOLASSES PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Molasses |3 c. | | | | + Soda |3 tsp. | | | | + Eggs |3 | | | | + Flour |4-1/2 c. | | | | + Salt |1 tsp. | | | | + Boiling water |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the molasses, eggs, salt and water and add the flour and soda. Mix +well. This makes a very thin batter. Pour into a greased pan and steam +from one to one and one half hours. Serve with an egg hard sauce. If the +molasses is very dark and strong use one half molasses and one half corn +syrup. + + Number of servings 25 + Amount in one serving 1/3 c. of batter + Calories in one serving______ + Cost of one serving______ + + +PRUNE PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |1 gal. | | | | + Cornstarch |2 c. | | | | + Egg yolks |12 | | | | + Salt |3 tbsp. | | | | + Sugar |2 c. | | | | + Vanilla |4 tsp. | | | | + Prunes, after cooking | |4 lb. | | | + Egg whites |12 | | | | + Sugar |1-1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Scald the milk, mix and sift the cornstarch and sugar and add to the +milk, stirring constantly. When the cornstarch has thickened add the egg +yolks and salt. Pour this custard mixture over the prunes which have +been seeded and placed in the bottom of a pudding pan. Spread the +meringue and brown in the oven. + + Number of servings 60 + Amount in one serving, between 1/3 to 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +PRUNECOT FILLING FOR SHORTCAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Prunes, after cooking | |2 lb. | | | + Dried apricots, after | | | | | + cooking | |2 lb. | | | + Sugar |1 qt. | | | | + Lemon juice |6 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Seed the cooked prunes and mix with the apricots. Add the sugar and +lemon juice and heat. This filling may be put between layers of +shortcake dough and on top. Serve with whipped cream. + + Number of servings 27 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +SHORTCAKE + + --------------------+---------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + --------------------+---------+---------+--------+---------+---------- + Flour |8 qt. | | | | + Baking powder |1-3/4 c. | | | | + Salt |3 tbsp. | | | | + Sugar |1/2 c. | | | | + Butter substitute | |2-3/4 lb.| | | + Milk |3 qt. | | | | + Butter |1 c. | | | | + --------------------+---------+---------+--------+---------+---------- + +Mix and sift the dry ingredients. Rub in the shortening lightly, with +the tips of the fingers. Add the milk gradually, mixing to a soft dough. +The amount of milk may vary due to differences in the flour. Put the +dough on to a board and roll out to about one third inch in thickness. +Cut out, using a cutter three inches in diameter. Brush the tops with +melted fat and place one biscuit on top of the other; bake in a hot +oven. When baked, the shortcakes break open easily. Serve with fruit +between the halves and on top. + + Number of servings 144 + Amount in one serving 1 short cake + Calories in one serving______ + Cost of one serving______ + + +STRAWBERRY SHORTCAKE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Strawberries, after | | | | | + hulling |6 qt. | | | | + Sugar |2 to | | | | + | 2-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Hull the strawberries and wash them in a colander. Crush slightly, add +the sugar, and let stand half an hour or until the sugar dissolves. + + Number of servings 48 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE RICE PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rice uncooked |4 c. | | | | + Milk |5 qt. | | | | + Sugar |4 c. | | | | + Cocoa |1/2 c. | | | | + Salt |2 tsp. | | | | + Cinnamon |1/2 tsp. | | | | + Egg whites |16 | | | | + Sugar |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the rice in the scalded milk. When the rice is almost tender add +the cocoa and sugar and finish cooking. Pour into a baking pan and +spread with a meringue and brown in the oven. + + Number of servings 60 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +OLD-FASHIONED BAKED RICE PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rice |2 c. | | | | + Raisins |1-2/3 c. | | | | + Salt |1/2 tsp. | | | | + Milk |5-1/2 qt. | | | | + Sugar |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the rice, pour over it the scalded milk and bake in a slow oven, +stirring occasionally. When the rice is almost tender add the sugar, +raisins and salt, and continue cooking. + + Number of servings 32 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +RICE WITH HARD SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rice |3 c. | | | | + Water |6 qt. | | | | + Salt |1 tsp. | | | | + Raisins |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the rice in boiling salted water until tender. Add the raisins and +serve with hard sauce. + + Number of servings 36 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE SAUCE + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Sugar |1 qt. | | | | + Cocoa |1-1/2 c | | | | + Cornstarch |1/4 c. | | | | + Salt |1 tsp. | | | | + Water |2 qt. | | | | + Vanilla |1 tbsp. | | | | + Butter substitute | |1/4 lb.| | | + ----------------------+---------+-------+--------+---------+---------- + +Mix the dry ingredients well. Add to boiling water, stirring constantly +with wire whisk. Add the fat, and when cool add the vanilla. + + Number of servings 80 + Amount in each serving 2 tbsp. + Calories in one serving______ + Cost of one serving______ + + +CUSTARD SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |2 qt. | | | | + Egg yolks |6 | | | | + Cornstarch |1/4 c. | | | | + Sugar |1 c. | | | | + Salt |1/4 tsp. | | | | + Vanilla |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the cornstarch and sugar and add to the scalded milk. When the +cornstarch has cooked add the thoroughly beaten egg yolks and cook for a +few minutes. Remove from fire and add the salt and vanilla. + + Number of servings 100 + Amount in one serving 1-1/2 tbsp. + Calories in one serving______ + Cost of one serving______ + + +EGG HARD SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Butter substitute |1-1/2 c. | | | | + Sugar |3 c. | | | | + Eggs |6 | | | | + Vanilla |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar thoroughly. Add the beaten yolks and continue +creaming. Add the vanilla and fold in the beaten whites. Put this sauce +into the refrigerator to set. + + Number of servings 48 + Amount in one serving 2 tbsp. + Calories in one serving______ + Cost of one serving______ + + +HARD SAUCE + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Butter | |1/4 lb.| | | + Sugar, powdered |1-1/2 c. | | | | + Vanilla |1 tbsp. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Cream the butter, add the sugar and vanilla gradually. + + Number of servings 24 + Amount in one serving 1 tbsp. + Calories in one serving______ + Cost of one serving______ + + +LEMON SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Water |2 qt. | | | | + Sugar |5 c. | | | | + Cornstarch |2/3 c. | | | | + Salt |1 tsp. | | | | + Butter or butter | | | | | + substitute |1 c. | | | | + Lemon juice |1/2 c. | | | | + Lemon rind, cut thin |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sugar and cornstarch and add to the boiling water, stirring +constantly. When the starch is clear, remove from the fire and add the +fat, lemon juice and salt, and lemon rind. + + Number of servings 85 + Amount in one serving 2 tbsp. + Calories in one serving______ + Cost of one serving______ + + +COLD DESSERTS + + +APPLE TAPIOCA + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tapioca, pearl |3 c. | | | | + Water, boiling |1 gal. | | | | + Salt |2 tsp. | | | | + Sugar |4 c. | | | | + Apples |1 gal. | | | | + Cinnamon |1-1/2 tsp.| | | | + Lemons |3 | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the tapioca in water over night. Add to the boiling salted water +and cook until clear. Add the sugar, cinnamon and lemon juice and pour +over the apples. + + Number of servings 42 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BAKED APPLES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apples, 100 size |25 | | | | + Sugar |2 c. | | | | + Water |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash and core the apples. Make a syrup of the sugar and water and pour +over the apples. Bake in the oven until the apples are tender. + + Number of servings 25 + Amount in one serving 1 + Calories in one serving______ + Cost of one serving______ + + +BAKED CUSTARD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk, scalded |3 qt. | | | | + Sugar |1-1/2 c. | | | | + Eggs, whole |12 | | | | + or | | | | | + Eggs, yolks |20 | | | | + Vanilla |1 tbsp. | | | | + Salt |1 tsp. | | | | + Nutmeg |1/2 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Beat the eggs, sugar and salt and add to the scalded milk and pour into +custard cups. Put the cups into a pan and pour hot water around them. +Bake in a moderate oven. + + Number of servings 40 + Amount in one serving Between 1/3 to 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CARAMEL BAVARIAN CREAM + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |1-1/4 qt. | | | | + Hot water |1-1/2 qt. | | | | + Milk, scalded |2 qt. | | | | + Egg yolks |16 | | | | + Sugar |2 c. | | | | + Gelatin |1/2 c. | | | | + Cold water |1-1/2 c. | | | | + Egg whites |16 | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the cold water to the gelatin. Caramelize the sugar, add the hot +water and pour over the softened gelatin. Let this mixture cool. Scald +the milk, add the egg yolks and cook as for a soft custard. When both +mixtures are cool and the gelatin has begun to set, beat the egg whites +until stiff and pour in the two mixtures and beat. Pour into a pan to +reset. Serve with whipped cream. + + Number of servings 45 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CARAMEL TAPIOCA + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Pearl tapioca |3 c. | | | | + Brown sugar |6 c. | | | | + Vanilla |2 tbsp. | | | | + Water |2 qt. | | | | + Salt |1 tbsp. | | | | + Mapleine |1 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the tapioca over night and cook until clear in the boiling water +and brown sugar. Remove from the fire and add the salt and mapleine. + + Number of servings 48 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE BLANC MANGE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |2 gal. | | | | + Sugar |4 c. | | | | + Cornstarch |3 c. | | | | + Cocoa |3 c. | | | | + Salt |1 tsp. | | | | + Vanilla |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sugar, cornstarch and cocoa and add to the scalded milk. When +the mixture has thickened, remove from the fire and add the salt and +vanilla. + + Number of servings 95 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE PUDDING + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Sugar |2 c. | | | | + Eggs |2 doz. | | | | + Vanilla |1/4 c. | | | | + Chocolate | |3/4 lb.| | | + ---------------------+----------+-------+--------+---------+---------- + +Melt the chocolate over hot water. Separate the eggs and beat the sugar +and egg yolks to a creamy consistency. When the chocolate is melted, add +the beaten yolks and sugar to it, and continue cooking until the mixture +thickens. Beat the egg whites stiff, add the chocolate mixture and the +vanilla to them. Mix thoroughly. Pour into glasses and put in the +refrigerator to cool and set. Serve with whipped cream. + + Number of servings 36 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CORNSTARCH PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |4 qt. | | | | + Cornstarch |2 c. | | | | + Sugar |1 c. | | | | + Salt |1/2 tsp. | | | | + Vanilla |1 tbsp. | | | | + Egg whites |3 | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sugar and cornstarch and add to the hot milk, stirring +constantly. When the starch has cooked remove from the fire and add the +vanilla and salt. Fold in the well-beaten egg whites and mold. + + Number of servings 48 + Amount in one serving Between 2/3 and 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +DATE NUT BLANC MANGE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Brown sugar |1-1/2 qt. | | | | + Cornstarch |1-1/2 c. | | | | + Boiling water |2 qt. | | | | + Egg whites |12 | | | | + Salt |1/2 tbsp. | | | | + Vanilla |1 tbsp. | | | | + Nut meats |1-1/2 c. | | | | + Dates |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the cornstarch, sugar and salt and add to boiling water, stirring +constantly. Add this mixture to the well-beaten whites and vanilla and +beat until smooth. If a kitchen mixing machine is available, combine the +two mixtures on the machine and beat thoroughly. This will increase the +volume and improve the consistency. Add the dates and nut meats. Serve +with a custard sauce. + + Number of servings 56 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**DATE TORTE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Walnuts |1-1/2 c. | | | | + Dates |3 c. | | | | + Sugar |2 c. | | | | + Flour |2 tbsp. | | | | + Baking powder |1 tbsp. | | | | + Egg whites |12 | | | | + Crumbs |3 c. | | | | + Lemon juice |1/3 c. | | | | + Water |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients with the dates and nuts. Add the lemon juice and +water, and fold in the stiffly beaten egg whites. Pour into a +well-greased baking pan, set the pan in hot water and bake in a moderate +oven. This may be served hot or cold with whipped cream. + + Number of servings 24 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +FIG TAPIOCA + + --------------------+---------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + --------------------+---------+---------+--------+---------+---------- + Tapioca, pearl |3 c. | | | | + Water |3 qt. | | | | + Brown sugar |6 c. | | | | + Figs, layer | |1-1/2 lb.| | | + Salt |1 tsp. | | | | + Vanilla |3 tbsp. | | | | + Nut meats, chopped |1-1/2 c. | | | | + --------------------+---------+---------+--------+---------+---------- + +Soak the tapioca over night. Add to the rapidly boiling water and cook +until clear. Remove from the fire and add the chopped figs and nuts, +vanilla and salt. + + Number of servings 72 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +FRUIT COCKTAIL + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Oranges |1 doz. | | | | + Bananas |2 doz. | | | | + Pineapple |1 qt. | | | | + Lemons |3 | | | | + Sugar |2 c. | | | | + Water |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a syrup of the sugar and water and pour over the diced fruit. The +juice of the lemons may be added to the syrup. + + Number of servings 48 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +FRUIT GELATIN + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Gelatin |1/2 c. | | | | + Cold water |2 c. | | | | + Sugar |4 c. | | | | + Boiling water |1-1/2 qt. | | | | + Orange juice |1-1/2 qt. | | | | + Lemon juice |2/3 c. | | | | + Oranges |3 | | | | + Bananas |6 | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the gelatin in the cold water. Add the sugar to the boiling water +and pour over the softened gelatin, stirring until the gelatin is +dissolved. When the gelatin has begun to set, add the fruit juice and +the diced fruit. + + Number of servings 60 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +**FRUIT WHIP + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Fruit pulp |1 qt. | | | | + Sugar |1 qt. | | | | + Egg whites |4 | | | | + Lemon juice |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and +beat until stiff. Whips in this quantity should be made with a power +beater or mixing machine. + + Number of servings 50 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +MAPLE NUT MOLD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Brown sugar |3 qt. | | | | + Cornstarch |3 c. | | | | + Water |1 gal. | | | | + Egg whites |24 | | | | + Nut meats, chopped |4 c. | | | | + Mapleine |1 tbsp. | | | | + Salt | tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the cornstarch to a paste with part of the water. Bring the +remainder of the water to a boil, add the brown sugar and the cornstarch +paste, stirring constantly. Beat the egg whites stiff, and when the +cornstarch mixture is clear add to the egg whites and beat. When +thoroughly mixed add the mapleine, nut meats and salt. Pour into pans +to mold. This pudding is most satisfactory in texture, and volume is +increased when beaten on a power machine. + + Number of servings 100 + Amount of one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +NORWEGIAN PRUNE PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Prunes, after cooking | |4 lb. | | | + Cinnamon |1 tbsp. | | | | + Sugar |3 c. | | | | + Salt |1/2 tsp. | | | | + Cornstarch |1-1/2 c. | | | | + Boiling water | | | | | + or |2 qt. | | | | + Prune juice | | | | | + Lemon juice |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and +cornstarch together and add to the boiling water or prune juice and cook +until the starch is clear. Remove from the fire and add the lemon juice +and prunes. + + Number of servings 50 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +PINEAPPLE PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Water |1 gal. | | | | + Sugar |2 qt. | | | | + Cornstarch |2 c. | | | | + Lemons |4 | | | | + Pineapple, grated, #10|1 can | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sugar and cornstarch and add to the boiling water. When clear, +remove from the fire and add the pineapple and lemon juice. Serve with +whipped cream. + + Number of servings 96 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +PINEAPPLE TAPIOCA PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Pearl tapioca |1 c. | | | | + Water |1 qt. | | | | + Lemon juice |1/3 c. | | | | + Pineapple juice |2 c. | | | | + Pineapple, cut fine |2 c. | | | | + Sugar |1-1/2 c. | | | | + Egg whites |3 | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the tapioca over night and cook in boiling water till transparent. +Remove from the fire and add the sugar, lemon, pineapple and the beaten +whites of eggs. Serve with whipped cream. + + Number of servings 20 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +PRUNE GELATIN + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cold water |3 c. | | | | + Gelatin |3/4 c. | | | | + Prune juice |4 qt. | | | | + Sugar |3 c. | | | | + Lemons |6 | | | | + Prunes, after cooking | |4 lb. | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the gelatin in the cold water until softened. Heat the prune juice +to boiling, add the sugar and pour over the gelatin, stirring until +dissolved. When the gelatin begins to set, add the lemon juice and pour +over the seeded prunes which have been arranged in rows on the bottom of +a pan. + + Number of servings 48 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +RAISIN TAPIOCA + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tapioca |3 c. | | | | + Sugar |4 c. | | | | + Water |1 gal. | | | | + Raisins |3 c. | | | | + Mapleine |1 tbsp. | | | | + Nuts, chopped |1 c. | | | | + Salt |1/2 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the tapioca over night. Add to the boiling water and sugar and cook +until clear. Remove from the fire and add the raisins, mapleine, nuts +and salt. + + Number of servings 75 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +SNOW PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Gelatin |1/2 c. | | | | + Cold water |2 c. | | | | + Boiling water |2 qt. | | | | + Lemon juice |2 c. | | | | + Egg whites |20 | | | | + Sugar |6 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the gelatin in the cold water. Add the sugar to the boiling water +and pour over the softened gelatin, stirring until the gelatin is +dissolved. When the gelatin has begun to set, add the lemon juice. Beat +the egg whites stiff, add the gelatin and beat. Put into a pan and let +the mixture harden. Serve with custard sauce. + + Number of servings 72 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +TAPIOCA CREAM + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tapioca, pearl |3 c. | | | | + Eggs |15 | | | | + Sugar |3 c. | | | | + Salt |1/2 tsp. | | | | + Vanilla |1 tbsp. | | | | + Milk |1-1/2 gal.| | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the tapioca over night and cook until clear in the scalded milk. +Beat the eggs and sugar, add to the tapioca mixture and cook for a few +minutes. Remove from fire and add salt and vanilla. + + Number of servings 75 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +FRUIT SAUCES + + +APRICOT SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apricots | |3 lb. | | | + Water |3-3/4 qt. | | | | + Sugar |3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Sort and wash the apricots. Cover with cold water and soak over night. +Cook slowly and when nearly done add the sugar. + + Number of servings 50 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CRANBERRY JELLY + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cranberries |6 qt. | | | | + Sugar |3 qt. | | | | + Water |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Pick over and wash the cranberries. Add the water and cook until the +berries are soft. Rub through a purée sieve. Add the sugar and again +bring to the boiling point. Pour into a pan to mold. Cut in small +squares to serve. + + Number of servings 100 + Amount in one serving 2 tbsp. + Calories in one serving______ + Cost of one serving______ + + +CRANBERRY SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cranberries |7-1/2 qt. | | | | + Sugar |10 c. | | | | + Water |3-3/4 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Pick over and wash the cranberries. Add the water and cook until the +berries are soft. Rub through a sieve, add the sugar and bring to a +boil. + + Number of servings 40 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +DRIED PEACH SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Peaches, dried | |3 lb. | | | + Water |3-3/4 qt. | | | | + Sugar |3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Sort and wash the peaches. Cover with cold water and soak over night. +Cook slowly and when nearly done add the sugar. + + Number of servings 50 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +PRUNE SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Prunes | |4 lb. | | | + Water |4 qt. | | | | + Sugar |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Sort and wash the prunes. Cover with cold water and soak over night. +Cook slowly and when nearly done add the sugar. + + Number of servings 50 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +BAKED RHUBARB + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rhubarb |1-1/2 gal.| | | | + Sugar |9 c. | | | | + Lemons |3 | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the rhubarb and cut in pieces three quarters of an inch in length. +Mix the rhubarb with the sugar and the lemons, which have been cut in +thin slices. Pour into a baking pan and bake in a slow oven until +tender. + + Number of servings 45 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CAKES, FILLINGS AND FROSTINGS + + +APPLE-SAUCE CAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apple sauce |1-1/2 qt. | | | | + Sugar |1 qt. | | | | + Butter substitute | |1 lb. | | | + Flour |2 qt. | | | | + Raisins |1 qt. | | | | + Nutmeg |1 tsp. | | | | + Cinnamon |2 tsp. | | | | + Cloves |2 tsp. | | | | + Salt |2 tsp. | | | | + Soda |4 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar. Add the apple sauce, then the dry ingredients +and the raisins. Bake in a slow oven in loaf or sheet pans. This may be +iced with a chocolate icing and cut in squares. This amount makes six +pans eight inches square. + + Number of servings 54 + Amount in one serving 1 square + Calories in one serving______ + Cost of one serving______ + + +BANANA CREAM CAKE + + -------------------+-------------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + -------------------+-------------+------+--------+---------+---------- + Cake recipe | | | | | + (see page 169) |1/2 of recipe| | | | + Cream pie filling | | | | | + (see page 184) |1/3 of recipe| | | | + Bananas | |4 lb. | | | + -------------------+-------------+------+--------+---------+---------- + +Follow the directions for making cake and bake the mixture in a sheet +pan about twenty-four inches square. Make the cream pie filling recipe. +When the cake comes from the oven slice the bananas over the top, pour +the pie filling over it and cover with a meringue made of the egg whites +and sugar provided in the cream pie filling recipe. Brown the meringue +in the oven. Cool and cut in squares. + + Number of servings 100 + Amount in one serving 1 square 2 in. × 2 in. + Calories in one serving______ + Cost of one serving______ + + +CAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |2-1/2 qt. | | | | + Butter substitute |3 c. | | | | + Eggs |14 | | | | + Salt |1 tbsp. | | | | + Baking powder |1 c. | | | | + Flour, pastry |5 qt. | | | | + Milk |2-1/2 qt. | | | | + Vanilla |2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar thoroughly. Add the yolks and vanilla and +continue creaming. Mix the dry ingredients and add alternately with the +milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If +a kitchen mixing machine is used for making the cake, the best results +are obtained by creaming the fat and sugar twenty to thirty minutes on +the machine and completing the remainder of the mixing as quickly as +possible. This makes nine two-layer cakes, each cake nine and one fourth +inches in diameter and cutting sixteen slices. + + Number of servings 144 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +CARAMEL CAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |2-1/2 qt. | | | | + Fat |3 c. | | | | + Eggs |14 | | | | + Water |2 c. | | | | + Milk |2 qt. | | | | + Flour, pastry |5 qt. | | | | + Baking powder |1 c. | | | | + Vanilla |2 tbsp. | | | | + Salt |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Caramelize one cup of the sugar and add two cups of water to dissolve. +Cool this syrup. Cream the fat and remaining sugar, add the egg yolks +and vanilla, and the caramelized syrup. Mix the dry ingredients and add +alternately with the milk. Add the beaten whites of eggs last. This will +make nine two-layer cakes, nine and one fourth inches in diameter. + + Number of servings 144 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE CAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |2-1/2 qt. | | | | + Butter substitute |3 c. | | | | + Egg yolks |8 | | | | + Salt |1 tbsp. | | | | + Baking powder |3/4 c. | | | | + Flour, pastry |4-1/4 qt. | | | | + Soda |5 tsp. | | | | + Milk |5 c. | | | | + Vanilla |2 tbsp. | | | | + Egg whites |14 | | | | + Egg yolks |6 | | | | + Milk |5 c. | | | | + Cocoa | |12 oz.| | | + ----------------------+----------+------+--------+---------+---------- + +Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat +and sugar thoroughly, add the egg yolks, the chocolate custard and +vanilla. Mix the dry ingredients and add alternately with the milk. Fold +in the beaten egg whites. This amount will make ten two-layer cakes, +nine and one fourth inches in diameter, each cake to be cut in sixteen +pieces. + + Number of servings 160 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +SMALL CHOCOLATE CUP CAKES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Chocolate | |2 oz. | | | + Butter substitute |3 tbsp. | | | | + Sugar |1 c. | | | | + Milk |1/2 c. | | | | + Flour, pastry |1 c. | | | | + Baking powder |2 tsp. | | | | + Eggs |2 | | | | + Vanilla |1 tsp. | | | | + Nuts, chopped |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Melt the chocolate over hot water and add the butter substitute to it. +Beat the eggs and add the sugar and vanilla and combine with the melted +butter substitute and chocolate. Mix and sift the dry ingredients and +add alternately with the liquid. Add the nuts last. + + Number of servings 36 + Amount in one serving 1 + Calories in one serving______ + Cost of one serving______ + + +**FRUIT OATMEAL CRUMB COOKIES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |5 c. | | | | + Butter substitute |2 c. | | | | + Eggs |6 | | | | + Sour cream |3 c. | | | | + Cinnamon |2 tbsp. | | | | + Flour |1-3/4 qt. | | | | + Cake crumbs |3/4 qt. | | | | + Oatmeal |1-3/4 qt. | | | | + Salt |1 tbsp. | | | | + Soda |1 tbsp. | | | | + Raisins |1-1/2 qt. | | | | + Nuts |1 c. | | | | + Lemon juice |3 tbsp. | | | | + Mapleine |2 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar. Add the eggs, sour cream, lemon juice and +mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan +using two tablespoons per cooky and bake in a hot oven; or this mixture +may be spread out on a sheet and when baked cut in squares or bars. + + Number of servings 144 + Amount in one serving 2 tbsp. dough + Calories in one serving______ + Cost of one serving______ + + +GINGERBREAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |1-1/2 c. | | | | + Butter substitute |1-1/2 c. | | | | + Molasses |3 c. | | | | + Eggs |6 | | | | + Soda |2 tbsp. | | | | + Cinnamon |1-1/2 tsp.| | | | + Ginger |1-1/2 tsp.| | | | + Flour |2 qt. | | | | + Salt |1 tsp. | | | | + Water, hot |3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar thoroughly. Add the eggs and molasses and +continue to beat. Mix the dry ingredients and add alternately with the +water. Bake in well-greased and floured pans. The gingerbread may be +baked in five loaf tins cutting fifteen slices per loaf or as a sheet +cake. + + Number of servings 75 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +ORANGE AND RAISIN CUP CAKES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |10 c. | | | | + Butter substitute |3 c. | | | | + Eggs |14 | | | | + Salt |1 tbsp. | | | | + Baking powder |1 c. | | | | + Pastry flour |5-1/2 qt. | | | | + Vanilla |2 tbsp. | | | | + Raisins |2 qt. | | | | + Oranges, size 126 |10 | | | | + Milk and orange juice |1-1/2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix +the dry ingredients and add alternately with the liquid. Chop the +oranges and express the juice, to which is added the milk to make the +required amount of liquid. Add the chopped oranges and raisins and the +stiffly beaten whites. Bake in well-greased muffin tins. + + Number of servings 152 + Amount in one serving 1/4 c. + Calories in one serving______ + Cost of one serving______ + + +SPICE CAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |10 c. | | | | + Eggs |14 | | | | + Sour cream |3 qt. | | | | + Salt |1 tbsp. | | | | + Flour |4 qt. | | | | + Baking powder |3/4 c. | | | | + Soda |2 tbsp. | | | | + Raisins |2 qt. | | | | + Cinnamon |4 tbsp. | | | | + Cloves |1-1/2 tbsp| | | | + Allspice |3 tbsp. | | | | + Molasses |1 c. | | | | + Lemon juice |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the sugar and egg yolks and add the sour cream. Add the molasses +and lemon juice. Mix the dry ingredients and add to the mixture. Add the +raisins and the beaten egg whites. Three quarts of sour milk and one and +one half pounds of fat may be used instead of sour cream. This makes ten +two-layer cakes, nine and one fourth inches in diameter. + + Number of servings 160 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +SUGAR COOKIES + + ---------------------+-----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ---------------------+-----------+------+--------+---------+---------- + Brown sugar |2 qt. | | | | + Butter substitute | |3 lb. | | | + Flour |5 qt. | | | | + Soda |2 tsp. | | | | + Vanilla |2 tbsp. | | | | + Water |3 c. | | | | + Salt |1-1/2 tbsp.| | | | + ---------------------+-----------+------+--------+---------+---------- + +Cream the fat and sugar. Mix the dry ingredients and add with the water +to the fat and sugar. This will make a soft dough which will not roll +out until thoroughly chilled. Keep the dough in the refrigerator and +take out only that portion which may be rolled at one time. Roll very +thin, cut into cookies three and one half inches in diameter and bake on +a floured pan. + + Number of servings 300 + Amount in one serving One 3-1/2 in. cooky + Calories in one serving______ + Cost of one serving______ + + +WASHINGTON PIE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cake recipe |12 layers | | | | + (see page 169) | | | | | + Chocolate filling |3 qt. | | | | + (see page 175) | | | | | + ----------------------+----------+------+--------+---------+---------- + +Split the layers of cake in half. Spread them with one cup of chocolate +filling. Put the top over the filling and sprinkle with powdered sugar. +Cut each layer in eight wedge-shaped pieces. + + Number of servings 96 + Amount in one serving 1 piece + Calories in one serving______ + Cost of one serving______ + + +WHITE CAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |6 qt. | | | | + Butter substitute | |6 lb. | | | + Milk |3-1/4 qt. | | | | + Baking powder |3/4 c. | | | | + Egg whites |60 | | | | + Flour |9 qt. | | | | + Salt |2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar thoroughly. Mix the dry ingredients and add +alternately to the fat and sugar with the milk. Fold in the well-beaten +whites last. This makes eighteen two-layer cakes. If preferred, this +amount may be baked in square tins, twenty-four by twenty-four inches, +and will fill three pans. Where a kitchen mixing machine is used in cake +making the best results are obtained by creaming the fat and sugar in +the machine for from twenty to thirty minutes and then adding the +remainder of the ingredients and completing the mixing quickly. + + Number of servings 288 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cornstarch |1 c. | | | | + Sugar |3 c. | | | | + Cocoa |1-1/2 c. | | | | + Salt |1/4 tsp. | | | | + Milk |2 qt. | | | | + Egg yolks |6 | | | | + Butter substitute |1/4 c. | | | | + Vanilla |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the cornstarch, sugar, cocoa and salt and add to the hot milk, +stirring constantly. When cornstarch is cooked add the beaten egg yolks, +butter substitute and vanilla. + + Total volume 3 qt. + Calories in one serving______ + Cost of one serving______ + + +CREAM FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cream pie filling | | | | | + (see p. 184) | | | | | + ----------------------+----------+------+--------+---------+---------- + +See method under recipe for cream pie filling, p. 184. + +This filling may be used not only for pie, but for cake, cream puffs, +Washington pie and for similar desserts. + + Number of servings + Amount of one serving + Calories in one serving______ + Cost of one serving______ + + +LEMON FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Lemon pie filling | | | | | + (see p. 185) | | | | | + ----------------------+----------+------+--------+---------+---------- + +This filling may be used not only for pie, but for cake and similar +desserts. + +See method under recipe for lemon pie filling, p. 185. + + Number of servings + Amount of one serving + Calories in one serving______ + Cost of one serving______ + + +CARAMEL FROSTING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Brown sugar |5 c. | | | | + White sugar |1 c. | | | | + Water |1-1/2 c. | | | | + Egg whites |10 | | | | + Vanilla |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the sugar and water to the soft-ball stage or until it forms a +thread. Pour into the stiffly beaten egg whites, add the vanilla and +continue beating on the machine until the icing is stiff. This amount +will frost nine two-layer cakes, nine and one quarter inches in +diameter. + + Number of servings + Amount in one serving + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE ICING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cocoa |1 c. | | | | + Sugar, powdered |3 c. | | | | + Butter | |2 oz. | | | + Water |1/2 c. | | | | + Vanilla |1 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Roll and sift the powdered sugar and cocoa, and mix with the water, +melted butter and vanilla. This amount will make two cups of icing. + + Number of servings + Amount of one serving + Calories in one serving______ + Cost of one serving______ + + + +WHITE FROSTING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Granulated sugar |6 c. | | | | + Water |1-1/2 c. | | | | + Egg whites |10 | | | | + Vanilla |2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the sugar and water to the soft-ball stage or until it forms a +thread. Pour into the stiffly beaten egg whites, add the vanilla and +continue beating in the machine until the icing is stiff. This amount +will frost nine two-layer cakes, nine and one quarter inches in +diameter. + + Number of servings 144 + Amount in one serving + Calories in one serving______ + Cost of one serving______ + + +PIES + + +PIE CRUST + + ---------------------+--------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+--------+---------+--------+---------+---------- + Flour | |3 lb. | | | + Shortening | |1-1/2 lb.| | | + Salt |2 tbsp. | | | | + Iced water | | | | | + ---------------------+--------+---------+--------+---------+---------- + +Weigh the fat and flour, add the salt and work the fat into the flour +lightly, using the tips of the fingers. Add the iced water a little at a +time, being careful to distribute the water evenly through the mixture. +Avoid getting the dough too wet. For this amount about one and one half +cups of water is sufficient. This amount will make from eleven to twelve +pie shells, using pie tins ten and three quarter inches in diameter, or +it will make from six to seven two-crust pies. + + Number of servings + Amount in one serving + Calories in one serving______ + Cost of one serving______ + + +APPLE PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apples, before peeling| |16 lb.| | | + Cinnamon |2 tbsp. | | | | + Sugar |3-1/2 qt. | | | | + Flour |1-1/2 c. | | | | + Butter substitute |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Fill the crusts with one quart of apples. Cover with the sugar and +flour. Add the fat and cover with the top crust. Bake in a moderate +oven. This recipe makes fourteen, ten and three quarter inch pies, using +one quart per pie. + + Number of servings 112 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +APRICOT PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apricots, dry | |5 lb. | | | + Water |6-1/4 qt. | | | | + Sugar |2 qt. | | | | + Cornstarch |1-1/2 c. | | | | + Lemon juice |1/3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak and cook the apricots in the water. When the apricots are soft add +the well-mixed sugar and cornstarch and cook until thickened. Add the +lemon juice. This amount will make ten pies, ten and three quarter +inches in diameter, using three cups of filling per pie. + + Number of servings 80 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +BLUEBERRY PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Blueberries, #10 can | | | | | + Sugar |2 qt. | | | | + Cornstarch |1-1/2 c. | | | | + Lemon juice |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Drain the berries and heat the juice to boiling. Mix the sugar and +cornstarch and sift into boiling juice. When thickened, add the berries +and lemon juice. Fill pie shells, using three cups per pie. This will +make nine, ten and three quarter inch pies. + + Number of servings 72 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +CRANBERRY AND RAISIN PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cranberries, uncooked |3-3/4 qt. | | | | + Raisins |2-1/2 qt. | | | | + Sugar |7 c. | | | | + Vinegar, spiced |2-1/2 c. | | | | + Nut meats, chopped |2-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash and pick over the cranberries. Steam the raisins and mix with the +remainder of the ingredients. Fill the pie shells. This recipe makes +ten, ten and three quarter inch pies, using three cups per pie. + + Number of servings 80 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +DRIED PEACH PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Peaches, dried | |5 lb. | | | + Water |6-1/4 qt. | | | | + Sugar |2 qt. | | | | + Cornstarch |1-1/2 c. | | | | + Lemon juice |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak and cook the peaches in the water. When soft, add the well-mixed +sugar and cornstarch and cook until thickened. Add the lemon juice and +fill the pie shells. This will fill ten, ten and three quarter inch +pies, using three cups of filling per pie. + + Number of servings 80 + Amount of one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +GOOSEBERRY AND RAISIN PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Gooseberries, #10 can |4 | | | | + Raisins |12 c. | | | | + Sugar |1 gal. | | | | + Cornstarch |3 c. | | | | + Gooseberry juice |1 gal. | | | | + or | | | | | + Gooseberry juice and |1 gal. | | | | + water | | | | | + ----------------------+----------+------+--------+---------+---------- + +Drain the gooseberries, retaining one gallon of the juice. Heat the +juice and when it reaches the boiling point add the well-mixed sugar and +cornstarch, stirring constantly. When the mixture has thickened, add the +gooseberries and the raisins. The raisins will be improved by steaming +before adding to the mixture. This quantity makes twenty, ten and three +quarter inch pies, using three cups per pie. + + Number of servings 160 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +LOGANBERRY PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Berries, #10 can |4 | | | | + Sugar |1 gal. | | | | + Cornstarch |3 c. | | | | + Lemon juice |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Open the berries and pour into a colander to separate the berries from +the juice. Heat the juice to the boiling point and add the well-mixed +cornstarch and sugar, stirring constantly. When the mixture has +thickened, add the lemon juice and berries. This makes filling for +eighteen pies, ten and three quarter inches in diameter and cutting +eight pieces per pie. + + Number of servings 144 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +RHUBARB PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rhubarb, diced |4 gal. | | | | + Sugar |5-1/2 qt. | | | | + Cornstarch |3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash and dice the rhubarb, and put over a slow fire to cook. When the +mixture is boiling, add the well-mixed cornstarch and sugar, stirring +constantly. When thickened, remove from the fire and fill the pie +crusts, using three cups per pie. This amount makes fourteen pies, ten +and three quarter inches in diameter. + + Number of servings 112 + Amount per serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +BANANA CREAM PIE FILLING + + --------------------+---------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + --------------------+---------+---------+--------+---------+---------- + Milk |8 qt. | | | | + Sugar |5 qt. | | | | + Cornstarch |1/2 qt. | | | | + Flour |1-1/2 qt.| | | | + Egg yolks |48 | | | | + Butter substitute | |1-1/2 lb.| | | + Salt |2 tbsp. | | | | + Vanilla |1/3 c. | | | | + Bananas |20 | | | | + Egg whites |48 | | | | + Sugar |4-3/4 C. | | | | + --------------------+---------+---------+--------+---------+---------- + +Mix sugar, cornstarch and flour, and add to scalded milk, stirring +constantly. When thickened add well-beaten egg yolks, butter +substitute, salt and vanilla. Cut one banana in pieces over bottom of +crust. Cover with filling, using two and one half cups per pie. Cover +with meringue and brown in a moderate oven. This makes twenty, ten and +three quarter inch pies. + + Number of servings 160 + Amount of one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +BUTTERSCOTCH PIE FILLING + + --------------------+---------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + --------------------+---------+---------+--------+---------+---------- + Milk |8 qt. | | | | + Brown sugar |5 qt. | | | | + Egg yolks |48 | | | | + Flour |1-1/2 qt.| | | | + Cornstarch |1/2 qt. | | | | + Butter substitute | |1-1/2 lb.| | | + Vanilla |1/3 c. | | | | + Salt |2 tbsp. | | | | + Egg whites |48 | | | | + Sugar |4-3/4 c. | | | | + --------------------+---------+---------+--------+---------+---------- + +Scald the milk, reserving sufficient to make a thin paste with the flour +and cornstarch. Add the brown sugar to the scalded milk and pour in the +thickening, stirring constantly. If a dark brown sugar is used, a little +soda may be added to the milk to prevent curdling. When the mixture has +thickened add the fat and egg yolks and cook for a few minutes. Remove +from the fire and add the salt and vanilla. This recipe makes twenty +pies, using two and one half cups per pie. See chocolate pie recipe for +method of making meringue. + + Number of servings 160 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE PIE FILLING + + -------------------+----------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + -------------------+----------+---------+--------+---------+---------- + Sugar |5 qt. | | | | + Water |8 qt. | | | | + Yolks |48 | | | | + Flour |1-1/2 qt. | | | | + Cocoa |6 c. | | | | + Butter substitute | |1-1/2 lb.| | | + Salt |2 tbsp. | | | | + Egg whites |48 | | | | + Sugar |4-3/4 c. | | | | + -------------------+----------+---------+--------+---------+---------- + +Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the +boiling water, stirring constantly. When the mixture has thickened add +the well-beaten egg yolks and let cook three or four minutes. Add the +butter substitute. + +Beat the egg whites until they hold their shape. Add the sugar and +continue beating until sugar and egg are thoroughly blended. Avoid +beating the sugar and egg until too stiff to spread. Bake in a moderate +oven. This recipe makes twenty, ten and three quarter inch pies, using +two and one half cups per pie. + + Number of servings 160 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +CREAM PIE FILLING + + -------------------+----------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + -------------------+----------+---------+--------+---------+---------- + Milk |8 qt. | | | | + Sugar |5 qt. | | | | + Cornstarch |1/2 qt. | | | | + Flour |1-1/2 qt. | | | | + Egg yolks |48 | | | | + Butter substitute | |1-1/2 lb.| | | + Salt |2 tbsp. | | | | + Vanilla |1/3 c. | | | | + Egg whites |48 | | | | + Sugar |4-3/4 c. | | | | + -------------------+----------+---------+--------+---------+---------- + +Mix the sugar, cornstarch and flour and add to scalded milk, stirring +constantly. When thickened, add the well-beaten egg yolks, butter +substitute, salt and vanilla. Fill the pie shells, using two and one +half cups per pie and cover with meringue. This recipe makes twenty, ten +and three quarter inch pies. + + Number of servings 160 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +CUSTARD PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |2 gal. | | | | + Eggs, whole |30 | | | | + Egg yolks |15 | | | | + Sugar |3 c. | | | | + Vanilla |3 tbsp. | | | | + Salt |2 tsp. | | | | + Nutmeg |2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill +the pie shells and sprinkle the nutmeg over the top. Bake in a slow +oven. This recipe makes twelve, ten and three quarter inch pies, using +three and one half cups per pie. + + Number of servings 96 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +LEMON PIE FILLING + + --------------------+---------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + --------------------+---------+---------+--------+---------+---------- + Water |8 qt. | | | | + Sugar |5 qt. | | | | + Cornstarch |1/2 qt. | | | | + Flour |1-1/2 qt.| | | | + Salt |2 tbsp. | | | | + Egg yolks |48 | | | | + Butter substitute | |1-1/2 lb.| | | + Lemons, grated rind | | | | | + and juice |20 | | | | + Egg whites |48 | | | | + Sugar |4-3/4 c. | | | | + --------------------+---------+---------+--------+---------+---------- + +Mix the sugar, flour and cornstarch and add to the rapidly boiling +water. When thickened, add the fat and egg yolks. Cook for a few +minutes, and when removed from the fire add the lemon juice and grated +rind. Put two and one half cups to each ten and three quarter inch pie +shell and cover with meringue and brown in oven. For method of making +meringue see chocolate pie recipe. This recipe makes twenty pies. + + Number of servings 160 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +PINEAPPLE PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Pineapple, #10 cans |3 | | | | + Juice and water |9 qt. | | | | + Sugar |5 qt. | | | | + Cornstarch |2 c. | | | | + Flour |1-1/2 qt. | | | | + Yolks |48 | | | | + Salt |2 tbsp. | | | | + Lemon juice |6 tbsp. | | | | + Whites |48 | | | | + Sugar |4-3/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sugar, flour and cornstarch and add to the rapidly boiling +water. When thickened add the egg yolks. Cook for a few minutes, remove +from the fire and add the lemon juice and pineapple. Fill ten and three +quarter inch shells, using two and one half cups of filling per pie. +Cover with meringue and bake in a moderate oven. For method of making +meringue see chocolate pie recipe. This recipe makes twenty-seven pies. + + Number of servings 216 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + +PUMPKIN PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |5 c. | | | | + Ginger |5 tsp. | | | | + Cinnamon |6 tbsp. | | | | + Cloves |2 tsp. | | | | + Cornstarch |1/2 c. | | | | + Salt |1 tbsp. | | | | + Pumpkin, #10 can |1 | | | | + Egg yolks |20 | | | | + Milk, hot |4 qt. | | | | + Egg whites |20 | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients and add to the pumpkin. Beat the eggs, add the +scalded milk and pour into the pumpkin and spices, and mix thoroughly. +This fills ten, ten and three quarter inch pie shells, using three and +one half cups per shell. + + Number of servings 80 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +BEVERAGES + + +FRUIT PUNCH + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Grated pineapple |1 qt. | | | | + Lemon juice |1 qt. | | | | + Orange juice |1 qt. | | | | + Grape juice |1 qt. | | | | + Tea infusion |2 qt. | | | | + Water |2-1/2 gal.| | | | + Sugar |2 qt. | | | | + Mint leaves |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a syrup of the sugar and a quart of the water. While the syrup is +cooling add the mint leaves. Mix the syrup with the fruit juices and +strain. Serve the punch iced. The volume will be somewhat greater if the +fruit pulp is not strained out. + + Number of servings 62 + Amount in one serving 1 c. + Calories in one serving______ + Cost of one serving______ + + +GINGER ALE LEMONADE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Lemon juice |1 qt. | | | | + Sugar |2 qt. | | | | + Water |1 qt. | | | | + Ice water |2 gal. | | | | + Ginger ale |1 gal. | | | | + Mint leaves |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a syrup of the sugar and water, and while this is cooling add the +mint leaves. Combine the cold syrup, lemon juice and water, and add the +ginger ale. The ginger ale should not be added until just before the +lemonade is to be served. + + Number of servings 56 + Amount in one serving 1 c. + Calories in one serving______ + Cost of one serving______ + + +LEMONADE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Lemon juice |1 qt. | | | | + Sugar |2 qt. | | | | + Water |1 qt. | | | | + Ice water |2 gal. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a syrup of the sugar and the one quart of water, and let cool. Mix +with the lemon juice and add the ice water. While the syrup is cooling, +mint leaves may be added if desired. + + Number of servings 45 + Amount in one serving 1 c. + Calories in one serving______ + Cost of one serving______ + + +HOT CHOCOLATE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |3/4 c. | | | | + Grated chocolate |1-1/2 c. | | | | + Salt |1/2 tsp. | | | | + Boiling water |3 c. | | | | + Milk |1 gal. | | | | + Vanilla |2 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sugar, grated chocolate and salt with the boiling water and cook +until smooth. Add the hot milk and cook ten to fifteen minutes to +develop the flavor. Add vanilla and serve. One half teaspoon of cinnamon +may be added for flavor if desired. + + Number of servings 27 + Amount in one serving 2/3 c. + Calories in one serving______ + Cost of one serving______ + + +URN COFFEE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Coffee, ground medium | | | | | + fine |4 c. | | | | + Water |2 gal. | | | | + ----------------------+----------+------+--------+---------+---------- + +Put the ground coffee into an urn sack. Let the boiling water from the +water urn flow over the coffee. Drain the coffee from the faucet of the +urn, and pour the entire amount over the ground coffee twice. This +should make a coffee of good strength. The important points in making +coffee are that the urn should be kept perfectly clean, using clear +water and steel wool or baking soda; the water bags should be kept +washed and well aired; the water used in making the coffee should +always be actively boiling before the coffee is made, and the water in +the jacket should be maintained at boiling temperature. + + Number of servings 48 + Amount in one serving 2/3 c. + Calories in one serving______ + Cost of one serving______ + + + + +CHAPTER VII + + +TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES + + +-----------------------------------+-------+---------------+--------+ + |FOOD MATERIAL |WEIGHT |MEASURE |CALORIES| + +-----------------------------------+-------+---------------+--------+ + |Apples, A. P.,[A] fresh |6 oz. |1 apple | | + | | |100 size | | + | | |box apples | | + |Apples, diced, half-inch cubes |1 lb. |4-1/3 c. | | + |Apricots, dried, A. P.[A] |1 lb. |3 c. | | + | 1 lb. apricots soaked and cooked | | | | + | equals 4-1/2 cups without | | | | + | juice. | | | | + | 1 lb. apricots after soaking and | | | | + | cooking weighs 2-1/2 lb., | | | | + | without juice. | | | | + |Baking powder |1 lb. |2-1/8 c. | | + |Bananas, A. P.[A] |1 lb. |3 medium sized | | + |Beans, dried lima, uncooked |1 lb. |2-2/3 c. | | + | 1 lb. dried lima beans soaked and| | | | + | cooked equals 6-1/2 cups | | | | + | 1 lb. dried lima beans after | | | | + | soaking and cooking | | | | + | weighs 2 lb. 9 oz. | | | | + |Beans, kidney, A. P.[A] |1 lb. |2-2/3 c. | | + | 1 lb. kidney beans soaked and | | | | + | cooked equals 7 cups. | | | | + | 1 lb. kidney beans after soaking | | | | + | and cooking weighs | | | | + | 2 lb. 6-1/2 oz. | | | | + |Beans, navy, A. P.[A] |1 lb. |2-1/3 c. | | + | 1 lb. navy beans soaked and | | | | + | cooked equals 6 cups. | | | | + | 1 lb. navy beans after soaking | | | | + | and cooking weighs 2 lb. 3 oz. | | | | + |Beets, diced, cooked |1 lb. |2-1/2 c. | | + |Bran |1 lb. |10-1/2 c. | | + |Bread, soft, broken |1 lb. |9 c. | | + |Bread, broken stale |1 lb. |9 c. | | + |Bread crumbs, stale, finely sifted |1 lb. |3-1/3 c. | | + |Butter |1 lb. |2 c. | | + |Cabbage, shredded |1 lb. |5-1/2 c. | | + |Celery, quarter-inch pieces |1 lb. |4 c. | | + |Carrots, diced |1 lb. |4 c. | | + |Cheese, cottage, A. P.[A], unmixed |1 lb. |2-2/3 c. | | + |Cheese, N. Y. or Wisc. cream, |1 lb. |2-2/3 c. | | + | fresh, cubed or cut fine | | | | + |Chicken, cooked and cubed |1 lb. |3 c. | | + |Chocolate, cut fine |1 lb. |3-1/2 c. | | + |Cinnamon, ground |1 lb. |4 c. | | + |Cloves, ground |1 lb. |3-3/4 c. | | + |Cocoa |1 lb. |4 c. | | + |Cocoanut, short |1 lb. |7 c. | | + |Coffee, medium ground |1 lb. |4-2/3 c. | | + |Corn, canned |1 lb. |1-3/4 c. | | + |Corn meal |1 lb. |3 c. | | + | 1 lb. corn meal when cooked | | | | + | equals 3-1/2 qt. | | | | + |Cornstarch |1 lb. |3-1/8 c. | | + |Crackers, 2 inches by 2 inches |1 lb. |108 | | + |Crackers, sodas, whole |1 lb. |56 | | + |Crackers, broken |1 lb. |10 c. | | + |Cranberries, uncooked |1 lb. |5 c. | | + |Eggs, whole in shell |1 lb. |8 | | + |Egg whites |1/2 lb.|8 whites = 1 c.| | + |Egg yolks |1/2 lb.|12 yolks = 1 c.| | + |Farina, uncooked |1 lb. |2-2/3 c. | | + | 1 lb. farina when cooked equals | | | | + | 3 qts. | | | | + |Figs, layer, whole |1 lb. |2-1/2 c. | | + |Figs, layer, cut fine |1 lb. |3 c. | | + |Flour, graham |1 lb. |3-2/3 c. | | + |Flour, wheat, unsifted |1 lb. |3-1/2 c. | | + |Gelatin, granulated |1 lb. |3 c. | | + |Ginger |1 lb. |4-1/4 c. | | + |Grapenuts |1 lb. |3-7/8 c. | | + |Grapes, cut and seeded as for salad|1 lb. |2-3/4 c. | | + |Hamburg steak, raw |1 lb. |2 c. | | + |Hominy, pearl |1 lb. |2-1/2 c. | | + |Lard substitute or compound |1 lb. |2-1/8 to | | + | | |2-1/2 c. | | + |Lemons, 300 size |1 lb. |4 lemons | | + |Lemon juice | |4 to | | + | | |5 lemons = 1 c.| | + |Lettuce, average head size |9 oz. |1 head or 10-12| | + | | |salad leaves | | + |Macaroni, broken 1-1/2 inch pieces |1 lb. |5 c. | | + | 1 lb. macaroni when cooked | | | | + | equals 3 qt. | | | | + |Molasses |1 lb. |1-1/3 c. | | + |Mustard |1 lb. |5 c. | | + |Nutmeats, English walnuts, whole |1 lb. |4-3/4 c. | | + |Nutmeats, English walnuts, chopped |1 lb. |4 c. | | + |Nutmeg, ground |1 lb. |3-1/2 c. | | + |Oats, rolled |1 lb. |5-1/2 c. | | + | 1 lb. oats when cooked equals | | | | + | 2-1/3 qts | | | | + |Oils, cottonseed |1 lb |2-1/8 c. | | + |Oleomargarine |1 lb. |2 c. | | + |Oranges, diced |1 lb. |2-1/3 c. | | + |Oranges, whole, 126 size |8 to | | | + | |9 oz. |1 orange | | + |Onions, chopped |1 lb. |3 c. | | + |Paprika |1 lb. |3-3/4 c. | | + |Peaches, dried |1 lb. |3 c. | | + | 1 lb. peaches soaked and cooked | | | | + | equals 4-1/4 cups without | | | | + | juice. | | | | + | 1 lb. peaches soaked and cooked | | | | + | weighs 2-1/2 lb. without juice.| | | | + |Peas, canned, drained |1 lb. |2-2/3 c. | | + |Pepper, white |1 lb. |4-1/4 c. | | + |Pickles, whole |1 lb. |16 if | | + | | |3 in. length | | + | | |22 if | | + | | |2 in. length | | + |Pickles, chopped |1 lb. |3 c. | | + |Pineapple, canned broken pieces |1 lb. |2 c. | | + |Potatoes, unpeeled |1 lb. |3 medium sized | | + |Potatoes, peeled |3/4 lb.|1 lb. before | | + | |after |peeling | | + | |peeling| | | + |Potatoes, diced for creaming |1 lb. |2-1/3 c. diced | | + | | |before peeling | | + |Prunes, A. P.[A] |1 lb. |2-1/2 c. | | + | 1 lb. prunes soaked and cooked | | | | + | equals 3 cups without juice. | | | | + | 1 lb. prunes soaked and cooked | | | | + | weighs 1-5/8 lbs. without | | | | + | juice. | | | | + |Pumpkin, canned |1 lb. |1-3/4 c. | | + |Raisins, seeded |1 lb. |2-1/2 c. | | + |Raisins, seedless |1 lb. |3 c. | | + |Rice, whole |1 lb. |2-1/8 c. | | + | 1 lb. of rice when cooked | | | | + | equals 2 qt. | | | | + |Salmon |1 lb. |2 c. | | + |Salt |1 lb. |2-3/8 c. | | + |Soda |1 lb. |2 c. | | + |Spaghetti |1 lb. |5 c. | | + | 1 lb. spaghetti when cooked | | | | + | equals 2-3/4 qt. | | | | + |Spinach |1 lb. |2 c. | | + |String beans, canned |1 lb. |2 c. | | + |Sugar, brown |1 lb. |2-3/4 c. | | + |Sugar, granulated |1 lb. |2-1/8 c. | | + |Sugar, powdered |1 lb. |2-3/4 c. | | + |Tapioca, pearl |1 lb. |2-3/4 c. | | + | 1 lb. of tapioca soaked and | | | | + | cooked equals 7-1/2 c. | | | | + |Tea |1 lb. |8 c. | | + |Tuna fish |1 lb. |2 c. | | + +-----------------------------------+-------+---------------+--------+ + +[Note A: A. P. = As purchased.] + + + + + INDEX + + + Appearance of food, 8, 9 + + Apple and celery salad, 137 + + Apple dumpling, 143 + + Apple pie filling, 178-179 + + Apple-sauce cake, 168 + + Apple tapioca, 154 + + Apples, baked, 155 + + Apricot pie filling, 179 + + Apricot sauce, 165 + + Asparagus, 46 + creamed, 108 + creamed fresh, 108-109 + on toast, fresh, 109 + + + Bacon muffins, 125 + + Baked beans, 109 + + Banana cream cake, 168-169 + + Banana cream pie filling, 182-183 + + Banana salad, 137 + + Beans, 46 + baked, 109 + + Beans, Lima, with green peppers and pimentos, 110 + string, 110-111 + + Beef, 42-43 + dried, on toast, 82 + rib roast, 87 + + Beef à la mode, 81 + + Beets, 47 + buttered, 111 + + Beverages for cafeteria menus, 13 + for tea-room menus, 40, 41 + list of, 56 + recipes for, 187-190 + + Birds, veal, 95 + + Biscuits, baking-powder, 124 + + Blanc mange, chocolate, 157 + date nut, 158-159 + + Blueberry pie filling, 179-180 + + Boiled salad dressing, 141 + + Bouillon, 73-74 + + Bran muffins, dark, 127 + + Bread, brown, 129 + muffins, 125-127 + nut, 129 + quick, 48-49 + rolls, 49, 125, 130-131 + white, 131 + yeast, 49 + + Bread for cafeteria menus, 12 + for tea-room menus, 38, 39, 40, 41 + recipes for, 124-132 + + Bread pudding, 143-144 + + Breaded veal, 93-94 + + Brown Betty, 144 + + Brown bread, 129 + + Browned potatoes, 118 + + Buttered beets, 111 + cabbage, 112 + carrots, 112-113 + and peas, 113 + onions, 117 + peas, 117-118 + + Butterscotch pie filling, 183 + + + Cabbage, 47 + buttered, 112 + creamed, 112 + in vinegar, 111 + + Cabbage salad, 134 + + Cafeteria, menus for, 11, 13-36 + + Cake, apple-sauce, 168 + banana cream, 168-169 + caramel, 170 + chocolate, 170-171 + chocolate cup, 171 + orange and raisin cup, 173 + spice, 173-174 + white, 175 + + Cakes, list of, 54-55 + recipes for, 168-178 + + Carrot and raisin salad, 134 + + Carrot plum pudding, 148 + + Carrots, 47 + buttered, 112-113 + and peas, 113 + creamed, 113 + + Cauliflower, 47 + + Caramel Bavarian cream, 156 + + Caramel cake, 170 + + Caramel frosting, 176-177 + + Caramel tapioca, 156 + + Celery, 46 + creamed, 114 + + Chart of foods, seasonal, 57-59 + + Cheese dishes, 45 + + Cheese fondue, 102 + + Chicken, 44 + + Chicken à la king, 89 + + Chicken and biscuit, 88 + + Chicken croquettes, 89-90 + + Chicken salad, 140 + + Chicken soup, 74 + + Chocolate, hot, 189 + + Chocolate blanc mange, 157 + + Chocolate bread pudding, 144-145 + + Chocolate cake, 170-171 + + Chocolate cup cakes, 171 + + Chocolate filling, 175-176 + + Chocolate frosting, 177 + + Chocolate icing, 177 + + Chocolate pie filling, 184 + + Chocolate pudding, 157 + + Chocolate rice pudding, 151 + + Chocolate sauce, 152 + + Chocolate soufflé, 145 + + Chops, breaded pork, 91-92 + pork, with dressing, 92 + + Cocktails, fruit, 160 + oyster, 99 + + Codfish, 44 + balls, 97-98 + + Coffee, urn, 189-190 + + Color in food, 9 + + Combinations of food, 59-61 + + Combination vegetable salad, 135 + + Cookies, fruit oatmeal crumb, 171-172 + sugar, 174 + + Corn, 46 + scalloped, 115 + + Corned beef hash, 81-82 + + Corn-meal muffins, 126 + + Corn pudding, 114 + + Cornstarch pudding, 158 + + Corn with green peppers and pimentos, 115 + + Cost in menu-making, 6 + + Cottage cheese croquettes, 102-103 + + Cottage cheese salad with celery and green peppers, 138-139 + + Cottage cheese salads, 51 + + Cottage cheese sandwich filling, 132 + + Cottage pudding, 145-146 + + Cranberry and raisin pie filling, 180 + + Cranberry jelly, 166 + + Cranberry sauce, 166 + + Creamed asparagus, 108-109 + cabbage, 112 + carrots, 113 + celery, 114 + onions, 117 + peas, 118 + potatoes, 119 + + Cream filling, 176 + + Cream of celery soup, 76-77 + + Cream of corn soup, 77 + + Cream of Lima bean soup, 77-78 + + Cream of pea soup, 78 + + Cream of spinach soup, 78-79 + + Cream of tomato soup, 79 + + Cream pie filling, 184-185 + + Cream soup, 42 + + Croquettes, chicken, 89-90 + cottage cheese, 102-103 + meat, 83 + rice, 122 + + Crumb muffins, 126-127 + + Custard, baked, 155 + + Custard pie filling, 185 + + Custard sauce, 153 + + Cutlets, egg, 105 + + + Date nut blanc mange, 158-159 + + Date torte, 159 + + Deviled egg salad, 139-140 + + Desserts, list of, 51-56 + for cafeteria menus, 12 + for tea-room menus, 38, 39, 40, 41 + recipes for cold, 154-165 + recipes for hot, 143-154 + + Dietetic principles in menus, 1, 3, 5 + + Dressings for salad, boiled, 141 + French, 141 + mayonnaise, 142 + Thousand Island, 142 + + Dried beef on toast, creamed, 82 + + Dried peach pie filling, 180 + + Dried peach sauce, 166-167 + + + Egg cutlets, 105 + + Egg hard sauce, 153 + + Egg sandwich filling, 132-133 + + Eggplant, 47 + fried, 116 + + Eggs, 45 + + Eggs and ham, scrambled, 105 + + Equipment for preparing menus, 5, 6 + + + Fig tapioca, 159-160 + + Filling, apple pie, 178-179 + apricot pie, 179 + banana cream pie, 182-183 + blueberry pie, 179-180 + butterscotch pie, 183 + chocolate, 175-176 + chocolate pie, 184 + cranberry and raisin pie, 180 + cream, 176 + cream pie, 184-185 + custard pie, 185 + dried peach pie, 180 + gooseberry and raisin pie, 181 + lemon, 176 + lemon pie, 185-186 + loganberry pie, 181-182 + pineapple pie, 186 + pumpkin pie, 187 + rhubarb pie, 182 + + Fillings for cakes, 168-178 + for pies, 178-187 + for sandwiches, 132-134 + for shortcake, 149-150, 150-151 + + Fish, list of, 44 + recipes for, 97-102 + + Fish salads, 51 + + Flavor of food, 10 + + Form of service, 4, 7 + + Forms for special dinners, 70-72 + meat order, 66-67 + menu, 67-69 + use of printed, 66 + + French fried potatoes, 119 + + French salad dressing, 141 + + Fried salmon, 100 + oysters, 99 + + Fritters, 146 + + Frostings, caramel, 176-177 + chocolate, 177 + white, 177-178 + + Fruit cobbler, 146-147 + + Fruit cocktail, 160 + + Fruit gelatin, 160-161 + + Fruit oatmeal crumb cookies, 171-172 + + Fruit punch, 187-188 + + Fruit salad, 138 + + Fruit salads, list of, 51 + + Fruit sandwich filling, 133 + + Fruit sauces, 53 + recipes for, 165-167 + + Fruit whip, 161 + + + Garnishes, 63-65 + + Ginger-ale lemonade, 188 + + Gingerbread, 172 + + Glazed sweet potatoes, 121 + + Gooseberry and raisin pie filling, 181 + + Graham muffins, 127 + + Grapefruit salad, 138 + + Grapenut pudding, 147-148 + + + Halibut, 44 + fried, 98 + + Ham, baked, 91 + + Hamburg balls, 82 + + Ham sandwich filling, 133-134 + + Hard sauce, 153-154 + + Hash, 83 + corned beef, 81-82 + + Hearts, breaded veal, 94 + veal in casserole, 95-96 + + Hominy, 47 + + + Ice creams, 53-54 + + Ices, 54 + + + Lamb, 43 + roast, 90 + + Left-overs, 14 + utilization of, 6-7, 61-62, 73 + + Lemonade, 188 + ginger-ale, 188 + + Lemon filling, 176 + + Lemon pie filling, 185-186 + + Lemon sauce, 154 + + Liver and bacon, 96-97 + + Lobster salad, 140 + + Loganberry pie filling, 181-182 + + + Macaroni, 47 + + Macaroni and cheese, 103 + + Maple nut mold, 161-162 + + Mashed potatoes, 119-120 + rutabagas, 122-123 + + Mayonnaise dressing, 142 + + Measures, use of, 73 + + Meat croquettes, 83 + + Meat dishes, miscellaneous, 45 + + Meat for cafeteria menu, 11 + for tea-room menu, 37, 39, 40, 41 + + Meat loaf, 84 + with tomato and celery, 84-85 + + Meat order form, 66-67 + + Meat pie, 85 + with dressing, 86 + + Meat salads, 51 + + Meat stew, 86 + + Meat substitutes, 45 + recipes for, 102-106 + + Meats, list of, 42-44 + recipes for, 81-97 + + Menu form, 67-69 + + Menu planning, 1-7, 13 + charts and lists for, 42-62 + consideration of patrons in, 2 + dietetic principles in, 1, 3, 5 + equipment in, 5, 6 + for an institution, 1-2, 3, 4, 5, 6 + for a school lunch, 2 + left-overs in, 6-7 + variety of food in, 3, 4, 5 + + Menus, breakfast, 14, 16, 18, 20-21, 23, 25, 27-28, 29-30, 32, 34-35 + dinner, 15-16, 17-18, 20, 22-23, 24-25, 26-27, 29, 31-32, 33-34, 36 + lunch, 14-15, 16-17, 19, 21-22, 23-24, 26, 28, 30-31, 32-33, 35, 37 + standard cafeteria, 11 + tea-room, 36-41 + thirty days' menus for cafeteria, 13-36 + + Mousse, 53 + + Muffins, bacon, 125 + corn-meal, 126 + crumb, 126-127 + dark bran, 127 + graham, 127 + plain, 128 + raised, 127 + + Mustard sauce, 106 + + Mutton, 43 + + + Noodle soup, 75 + + Norwegian prune pudding, 162-163 + + Nut bread, 129 + + + Odor of food, 9 + + Old-fashioned baked rice pudding, 151-152 + + Onions, 47 + buttered, 117 + creamed, 117 + + Orange and raisin cup cakes, 173 + + Oyster cocktail, 99 + + Oyster stew, 80 + + Oysters, 44 + fried, 99 + scalloped, 100 + + + Palatability of food, 8 + + Parsley buttered potatoes, 120 + + Parsnips, 48 + + Peanut butter soup, 80 + + Peas, 48 + buttered, 117-118 + creamed, 118 + + Peppers, 48 + + Pie crust, 178 + + Pie fillings, 178-179 + + Pie, meat, 85 + with dressing, 86 + Washington, 174-175 + + Pies, one-crust, 56 + two-crust, 55-56 + + Pineapple pie filling, 186 + + Pineapple pudding, 162-163 + + Pineapple tapioca pudding, 163-164 + + Pork, 43 + roast, 92-93 + + Pork chops breaded, 91-92 + with dressing, 92 + + Potato salad, 135 + + Potatoes, 45-46 + browned, 118 + creamed, 119 + French fried, 119 + glazed sweet, 121 + mashed, 119-120 + parsley buttered, 120 + scalloped, 120-121 + stuffed baked, 121 + + Potatoes for cafeteria menu, 12 + + Prune and cottage cheese salad, 139 + + Prunecot filling for shortcake, 149-150 + + Prune gelatin, 163 + + Prune pudding, 149 + + Prune sauce, 167 + + Pudding, bread, 143-144 + carrot plum, 148 + chocolate, 157 + chocolate bread, 144-145 + chocolate rice, 151 + cold, 52-53 + corn, 114 + cornstarch, 158 + cottage, 145-146 + grapenut, 147-148 + hot, 51-52 + Norwegian prune, 162 + old-fashioned baked rice, 151-152 + pineapple, 162-163 + pineapple tapioca, 163-164 + prune, 149 + snow, 164-165 + steamed molasses, 148-149 + + Pumpkin pie filling, 187 + + Punch, fruit, 187-188 + + + Quality of food, 8 + + Quick bread, 48-49 + + + Raised muffins, 127 + + Raisin tapioca, 164 + + Recipes, 73-190 + + Rhubarb, baked, 167 + + Rhubarb pie filling, 182 + + Rib roast of beef, 87 + + Rice, 48 + + Rice and cheese, 104 + + Rice and nut loaf, 104 + + Rice croquettes, 122 + + Rice with hard sauce, 152 + + Rolls, 49 + baking-powder cinnamon, 125 + cinnamon, 130 + Parker house, 130-131 + + Rutabagas, 48 + mashed, 122-123 + + + Salad, apple and celery, 137 + banana, 137 + cabbage, 134 + carrot and raisin, 134 + chicken, 140 + combination vegetable, 135 + cottage cheese, 51 + with celery and green peppers, 138-139 + deviled egg, 139-140 + fish, 51 + fruit, 51, 138 + grapefruit, 138 + lobster, 140 + meat, 51 + potato, 135 + prune and cottage cheese, 139 + tomato jelly, 136 + vegetable, 50 + gelatin, 136-137 + + Salad dressings, 142-145 + + Salads for cafeteria menus, 12 + for tea-room menus, 38, 39, 40, 41 + list of, 50-51 + recipes for, 132-142 + + Salmon, 44 + fried, 100 + scalloped, 101 + + Salmon loaf, 101 + + Sandwiches for tea-room menus, 40, 41 + list of, 49-50 + recipes for, 132-134 + + Sausage, 93 + + Sauces, apricot, 165 + chocolate, 152 + cranberry, 166 + custard, 153 + dessert, 152-154 + dried peach, 166-167 + egg, hard, 153 + fruit, 53, 165-167 + hard, 153-154 + lemon, 154 + meat, 106-108 + mustard, 106 + prune, 167 + tartare, 106-107 + tomato, 107 + white, 107-108 + + Scalloped corn, 115 + potatoes, 120-121 + oysters, 100 + salmon, 101 + tomatoes, 123-124 + + Scrambled eggs and ham, 105 + + Sequence of foods in menus, 3 + + Servings, size of, 8 + arrangement of, 9 + + Shapes of food, 9 + + Sherbets, 54 + + Shortcake, 150 + prunecot filling for, 149-150 + strawberry filling for, 150 + + Snow pudding, 164-165 + + Soups, recipes for, 73-80 + bouillon, 73-74 + chicken, 74 + cream, 42 + cream of celery, 76-77 + cream of corn, 77 + cream of Lima bean, 77-78 + cream of pea, 78 + cream of spinach, 78-79 + cream of tomato, 79 + noodle, 75 + oyster stew, 80 + peanut butter, 80 + stock, 42 + tomato rice, 75-76 + vegetable, 76 + + Soups for tea-room menus, 37, 39, 40, 41 + + Spaghetti, 47 + + Spice cake, 173-174 + + Spinach, 48 + + Spinach and egg, 123 + + Squash, 48 + + Steak, Swiss, 87 + + Steamed molasses pudding, 148-149 + + Stewed tomatoes, 124 + + Stews, meat, 86-87 + oyster, 80 + + Stock soups, 42 + + Strawberry shortcake filling, 150 + + Stuffed baked potatoes, 121 + + Succotash, 116 + + Sugar cookies, 174 + + Sweetbreads, 96 + + Swiss steak, 87 + + + Table of weights and their approximate measures, 191-194 + + Tapioca cream, 165 + + Tartare sauce, 106-107 + + Tea rooms, menus for, 36-41 + + Temperature of food, 9 + + Thousand Island salad dressing, 142 + + Tomato jelly salad, 136 + + Tomato rice soup, 75-76 + + Tomato sauce, 107 + + Tomatoes, 48 + scalloped, 123-124 + stewed, 124 + + Trout, 44 + + Turnips, 48 + + + Variety of food, 3, 4, 5, 10 + + Veal, 43-44 + breaded, 93-94 + roast, 94 + + Veal birds, 95 + + Veal hearts, breaded, 94 + en casserole, 95-96 + + Vegetable gelatin salad, 136 + + Vegetable salads, 50-51 + combination, 135 + + Vegetable soup, 76 + + Vegetables for cafeteria menus, 12 + for tea-room menus, 38, 39, 40, 41 + list of, 45-48 + recipes for, 108-124 + + + Washington pie, 174-175 + + Weiners, 88 + + White breads, 131 + + White cake, 175 + + White frosting, 177-178 + + White sauce, 107-108 + + Whitefish, 44 + + + Yeast breads, 49 + + + + + +End of Project Gutenberg's Quantity Cookery, by Lenore Richards and Nola Treat + +*** END OF THIS PROJECT GUTENBERG EBOOK QUANTITY COOKERY *** + +***** This file should be named 38615-8.txt or 38615-8.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/8/6/1/38615/ + +Produced by Jason Isbell, David Clarke and the Online +Distributed Proofreading Team at https://www.pgdp.net (This +file was produced from images produced by Core Historical +Literature in Agriculture (CHLA), Cornell University) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +https://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need are critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at https://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +https://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at https://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit https://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including including checks, online payments and credit card +donations. To donate, please visit: https://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart was the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + https://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. diff --git a/38615-8.zip b/38615-8.zip Binary files differnew file mode 100644 index 0000000..b34b7cb --- /dev/null +++ b/38615-8.zip diff --git a/38615-h.zip b/38615-h.zip Binary files differnew file mode 100644 index 0000000..dd7c1ec --- /dev/null +++ b/38615-h.zip diff --git a/38615-h/38615-h.htm b/38615-h/38615-h.htm new file mode 100644 index 0000000..fe7d171 --- /dev/null +++ b/38615-h/38615-h.htm @@ -0,0 +1,11056 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <title> + The Project Gutenberg eBook of Quantity Cooking + by Lenore Richards and Nola Treat. + </title> + <style type="text/css"> + + body{margin-left: 10%; + margin-right: 10%;} + + a {text-decoration:none} + + .fnanchor {font-size: 80%; + text-decoration: none; + vertical-align: 0.25em;} + + h1 {text-align: center; clear: both; letter-spacing: .2ex; margin-top: 2em;} + h2 {text-align: center; clear: both; margin-top: 2em;} + h3 {text-align: center; font-weight: normal; clear: both; margin-top: 2em; margin-bottom: 1.5em;} + h4 {text-align: center; clear: both; margin-top: 3em;} + h5 {text-align: center; clear: both; font-size: 1em;} + hr { width: 65%; + margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + border-bottom: black solid 1px;} + +li.index {margin-top: 1em; margin-bottom: 0; line-height: 100%;} + + table {margin-left: auto; + margin-right: auto; + padding: 2px; + empty-cells: show; + border-spacing: 1px; + border-collapse:collapse;} + +table.menu { + width:90%; + border-bottom: 1px solid black; + margin: 1em 0; +} +table.menu th { + text-align: left; + border: 1px solid black; +} +table.menu td { + padding-left:1em; + text-align:left; + border-left: 1px solid black; + border-right: 1px solid black; + width:30%; +} +table.menu tr.date th { + font-weight: normal; +} +table.menu tr.meal th { + text-align:center; +} +table.menu tr.group th { + font-variant: small-caps; +} +table.hangt { + border-bottom: 1px solid black; + border-top: 1px solid black; +} + +table.hangt td { + text-align: left; + border-right: 1px solid black; +} + +table.hangt th { + text-align: left; + font-variant: small-caps; + border-bottom: 1px solid black; + border-right: 1px solid black; +} + +table.hangt .noright {border-right: none} + +td.rightbo {border-width: 0px 1px 1px 0px; + border-style: solid;} + +td.bottom {border-bottom: 1px solid;} +td.top, tr.top {border-top: 1px solid;} +td.bleft, table.bleft {border-left: 1px solid !important;} +td.bright {border-right: 1px solid;} + + .pagenum {display: inline; font-size: .75em; text-align: right; + position: absolute; right: 2%; text-indent: 0em; + padding: 1px 1px; font-style: normal; line-height: 110%; + font-variant: normal; font-weight: normal; text-decoration: none; width: auto;} + +.blockquot{margin-left: 15%; margin-right: 15%;} + +.blockquote2{display: block; + margin-left: auto; + margin-right: auto; + width: 300px;} + +.tn{border: solid 1px; + background-color: #C0C0C0; + font-size: 80%; + margin-left: auto; + margin-right: auto; + width: 50%; } + +ul.lsnone {list-style-type: none;} + +ol.alpha {list-style-type: lower-alpha;} +ol.decimal {list-style-type: decimal;} + +.big { + text-align:center; + font-weight: bold; + font-size: 1.2em; +} + .center {text-align: center; text-indent: 0em;} + .right {text-align: right;} + .left {text-align: left;} + .middle {vertical-align: middle;} + + .smcap {font-variant: small-caps;} + .smcapc {font-variant: small-caps; + text-align: center; text-indent: 0em; margin-top: 1.5em;} + .smcapt {font-variant: small-caps; + font-weight: bold;} + + .under {text-align: left; text-indent: -1.5em;} + .hang {margin-left: 2em; text-indent: -2em;} + + </style> + </head> +<body> + + +<pre> + +Project Gutenberg's Quantity Cookery, by Lenore Richards and Nola Treat + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Quantity Cookery + Menu Planning and Cooking for Large Numbers + +Author: Lenore Richards + Nola Treat + +Release Date: January 18, 2012 [EBook #38615] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK QUANTITY COOKERY *** + + + + +Produced by Jason Isbell, David Clarke and the Online +Distributed Proofreading Team at https://www.pgdp.net (This +file was produced from images produced by Core Historical +Literature in Agriculture (CHLA), Cornell University) + + + + + + +</pre> + + +<div class="tn"><p>Transcriber's Note: En-dashes +representing ranges of numbers within tables have been replaced by the word "to." So +something like "6½--7¼ cups." in the original is often represented +by "6½ to 7¼ cups." in this version.</p></div> + + + + +<h1>QUANTITY COOKERY</h1> + +<p class="big">MENU PLANNING AND COOKING FOR LARGE NUMBERS</p> + +<p class="center">BY</p> + +<p class="big">LENORE RICHARDS, B.A. <span class="smcap">and</span> NOLA TREAT, B.S.</p> + +<p class="center">ASSISTANT PROFESSORS OF INSTITUTION MANAGEMENT<br /> +COLLEGE OF AGRICULTURE <br />UNIVERSITY OF MINNESOTA</p> + +<p class="center">BOSTON</p> + +<p class="center">LITTLE, BROWN, AND COMPANY</p> + +<p class="center">1922</p> +<hr /> +<p class="center"><i>Copyright, 1922,</i></p> + +<p class="center"><span class="smcap">By Little, Brown, and Company.</span></p> + +<p class="center"><i>All rights reserved</i></p> + +<p class="center">Published April, 1922</p> + +<p class="center"><span class="smcap">Printed in the United States of America</span></p> +<hr /> + + + +<h2>PREFACE</h2> + + +<p>This book has been written in response to the many requests for +practical help in the planning of menus and for the recipes in use in +the cafeteria under the management of the authors.</p> + +<p>This book is designed primarily to assist the managers of food +departments in institutions. However, it is hoped that the chapters on +menu planning, the recipes, and the list of weights and their +approximate measures may prove useful as a text for those teachers of +institution management who have the problem of teaching large quantity +cookery and menu planning.</p> + +<div class="right"><p>N. T. <br /> + L. R.</p> + + <p>UNIVERSITY OF MINNESOTA<br /> + January 1, 1922</p></div> + +<hr /> + +<h3>CONTENTS</h3> + +<table summary="table of contents"> + <tr><td colspan="2">Chapter</td><td class="right">Page</td></tr> + <tr><td class="right">I.</td><td class="smcap">Principles Underlying The Planning Of Menus For Large Numbers </td><td class="right"><a href="#Page_1">1</a></td></tr> + <tr><td class="right">II.</td><td class="smcap">Standards For Judging Meals </td><td class="right"><a href="#Page_8">8</a></td></tr> + <tr><td class="right">III.</td><td class="smcap">Types Of Menus </td><td class="right"><a href="#Page_11">11</a></td></tr> + <tr><td class="right">IV.</td><td class="smcap">Suggestive Charts And Lists To Be Used In Menu Planning</td><td class="right"><a href="#Page_42">42</a></td></tr> + <tr><td class="right">V.</td><td class="smcap">The Importance And Use Of Forms </td><td class="right"><a href="#Page_66">66</a></td></tr> + <tr><td class="right">VI.</td><td class="smcap">Recipes </td><td class="right"><a href="#Page_73">73</a></td></tr> + <tr><td class="right">VII.</td><td class="smcap">Table Of Weights And Their Approximate Measures </td><td class="right"><a href="#Page_191">191</a></td></tr> + <tr><td></td><td class="smcap">Index </td><td class="right"><a href="#Page_195">195</a></td></tr> +</table> + +<hr/> + +<p class="big">QUANTITY COOKERY</p> + + + + +<h2>CHAPTER I</h2> + +<h3>PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS</h3> + + +<p><span class="pagenum"><a name="Page_1" id="Page_1">[Pg 1]</a></span> +Well-balanced and appropriate menus are absolutely necessary to the +success of any establishment serving food. Given the best of raw +materials and the most competent cooks, the institutional manager will +fail to please his patrons if his menus show lack of careful planning. +The truth of this assertion is verified by the analysis of many +failures.</p> + +<p> On the other hand successful menu planning is not especially difficult. +Like any other art it requires careful study and observance of a few +simple rules.</p> + +<p>Of course, it is impossible to formulate one set of rules that will +apply to all situations. Each manager must make his own rules based on +the conditions he has to meet. There are, however, certain basic +principles to be recognized and followed. If the ensuing chapters +succeed in explaining these principles and in emphasizing their +importance, the authors' purpose will have been served.</p> + +<p>In planning menus for an institution the manager must:</p> + +<p>Keep in mind the nature of the institution; its purpose; the character +of its patronage.</p> + +<p>Follow certain dietetic principles.</p> + +<p>Maintain constant variety in the food.</p> + +<p><span class="pagenum"><a name="Page_2" id="Page_2">[Pg 2]</a></span> +Keep menus appropriate to the temperature; the weather; the season; +occasional holidays.</p> + +<p>Recognize the limitations imposed by equipment; amount and kind of help; +range of cost permitted; left-over foods to be used; form of service.</p> + +<p>The first point to consider in planning a menu is the type of +institution to be served. For reasons that are obvious, the purpose of +the high school cafeteria is very different from that of the +metropolitan hotel, while neither of these has the same object as the +municipal tuberculosis sanitarium.</p> + +<p>The age, sex, nationality, economic condition and occupation of the +patrons must be kept in mind. The adult demands a freedom of choice +which may be denied children. For this reason the content of the grade +school lunch may be fixed in an arbitrary way, while this will not do +when one is dealing with adults of any class. For instance, grade school +children are satisfied with the morning bowl of bread and milk and the +noon lunch of bread and soup. Adults, even in a charitable home, would +undoubtedly complain of the simplicity of such meals. The high school +lunchroom may eliminate coffee from its menu and have frequent "pieless" +days. Any such attempts to regulate the diet of adults, except for +patriotic reasons such as were the incentive to denial during the war, +are highly inadvisable.</p> + +<p>As far as the food elements are concerned, the same kinds of food may be +served to boys and girls or to men and women. But, practically, they +will not eat the same foods with equal satisfaction, and this should +influence the planning of menus in different institutions.</p> + +<p>School lunch managers and social service workers have found that in +order to accomplish their aims they have to recognize racial food +tastes.</p> + +<p><span class="pagenum"><a name="Page_3" id="Page_3">[Pg 3]</a></span> +The economic condition of the group to be served may limit variety in +the menu, on the one hand, or may permit of maximum variety on the +other. The eight-page menu of the fashionable tea room as definitely +reflects the ability of the patrons to pay as does the simple meal of +three or four dishes served the immigrants at Ellis Island.</p> + +<p>The occupation of the patrons, whether active or sedentary, determines +to a large extent the kind of food served to them, from the dietetic +standpoint and from the commercial standpoint as well. The lumberjacks +of the north woods require a diet very different in quality and quantity +from that of the telephone operators in a city exchange.</p> + +<p>In institutions serving set menus, with little or no choice, special +attention should be given to dietetic principles. Examples of such +institutions are college dining halls or dormitories, hospitals, +benevolent "homes," boarding houses, fraternities and clubs.</p> + +<p>For those who have had little or no training in dietetics and who yet +have the responsibility of planning menus, it may be said that if ample +variety is provided, with emphasis on fruits and vegetables, the +dietetic requirements will probably be met.</p> + +<p>The sequence of foods in the menu is important. Where several courses +are to be served, and it is the aim of those planning the menu to keep +the appetite stimulated, acids, meat extractives and warm foods should +be served first. Cloying foods such as sweets, very cold foods and foods +which are satisfying tend to depress the appetite and hence have no +place in the first course of a meal, except for luncheon where the menu +may be very simple. In institutions which have fixed menus, it is +especially desirable that the meal, no matter how simple, be so planned +that it may be served in courses. +<span class="pagenum"><a name="Page_4" id="Page_4">[Pg 4]</a></span> +Children especially are likely to +hurry through their meals, and the serving of food in courses prevents +too rapid eating. It is true, of course, that extra service requires +more labor, and so may not prove possible, even though desirable.</p> + +<p>The responsibility for maintaining a constant variety in food calls for +the continued exercise of initiative, the determination to avoid +monotonous repetition, a mind open to new foods and new methods of +preparation and systematic marketing trips in order to keep in touch +with seasonal changes. Perhaps the most frequent criticism of +institutions is on the lack of variety in meals. Hotels, clubs and tea +rooms can draw trade by serving out-of-season foods when they first +appear in the market. Institutions whose purchases are limited by a +budget should make the most of seasonal foods when the market is at its +height and the food is cheapest. Such institutions should avoid serving +foods that are not actually in season. Serving berries or melons before +the height of the season dulls the appetite of the patron for these +foods so that by the time they have become economical to serve he has +tired of them.</p> + +<p>Variety should be introduced not only in the kinds of food but in the +preparation, garnish and service. Even in charitable homes and other +institutions where the aim is to serve at a minimum cost, the menus can +be made attractive through variety in preparation. Corn meal and cottage +cheese, two of the least expensive foods we have, can be utilized in a +wide variety of ways. There should be no hesitation about serving new +dishes, for maximum variety is essential to a happy patronage whether in +the tea room or the benevolent institution. The point to be kept in +mind, where the guest has the privilege of selection, is that all the +variety should not come within the day or meal but within the week or +month. +<span class="pagenum"><a name="Page_5" id="Page_5">[Pg 5]</a></span> +Surprise always helps to induce appetite and this fact is as +applicable to the menu in the children's home as to that of the tea +room.</p> + +<p>It is good business practice as well as good dietetic practice to plan +meals according to the weather and the time of year. Hot, heavy foods +sell best in cold weather. Cool, crisp, fresh foods sell best on the +hottest days. The public is very susceptible to weather conditions. +Holidays give a popularity to certain foods which they enjoy at no other +time of the year. It is good business to make the most of these foods by +serving them on appropriate days.</p> + +<p>There are definite relations between the menu and the equipment +available for its execution. For instance, a menu which calls for oven +cooking to the exclusion of the use of the top of the stove or +supplementary steamers will be impossible to carry out. The menu should +be planned in order that the cooking may be divided between all the +available equipment, such as ovens, steamers and top space on stoves. In +the kitchen, as in the industrial plant, it is good management to give +space only to efficient equipment and to use that equipment to its +maximum capacity.</p> + +<p>Again, incomplete equipment may have to be considered in planning the +menu. If there is no power machinery the amount of hand work or heavy +physical preparation called for may have to be cut down in accordance +with the equipment at hand. In serving large numbers power machinery +will often pay for itself in a few months through the saving in labor. +It will not only do the work better and more humanely but will allow a +much greater variety of food. In the matter of equipment the institution +must get away from the idea that it is a large home, with working +<span class="pagenum"><a name="Page_6" id="Page_6">[Pg 6]</a></span> +conditions as they have been in the average home. It should consider +itself an industrial plant where one of the aims is maximum production +with minimum labor; and it should realize that proper equipment and +proper working conditions are necessary in the accomplishment of this +aim. Even though the labor supply may be adequate, efficient planning of +menus demands that there be an adjustment between those foods requiring +much labor and those requiring little, so that proper balance may be +maintained.</p> + +<p>In discussing the limitations in menu making the element of cost has +come up again and again. It becomes a definite restriction in +institutions that work on a budget, or where the group to be served +demands good wholesome food at the lowest price. As examples of such +institutions there are the factory cafeteria, the school lunch and the +college cafeteria.</p> + +<p>Though menus must be made out in advance of the day when they are to be +used, they should be sufficiently elastic to allow for proper +utilization of left-overs. Using left-overs may mean very little change +and substitution, or may require complete revision of the day's meals. +Left-overs must be used, for it is only by constant care that the food +cost can be kept down to a minimum. That this is true of all +institutions, whether great or small, is shown by the extreme care +exercised in the largest hotels to the end that no food shall be wasted. +Where there is family service, rather than plate service from the +kitchen, there will probably be a large amount of left-over food. It +requires a good deal of ingenuity to use these left-overs in some other +form so as to maintain variety and that element of surprise which is so +essential. In the cafeteria or other institution using <i>à la carte</i> +service the left-over problem is not so serious. +<span class="pagenum"><a name="Page_7" id="Page_7">[Pg 7]</a></span> + It is very nicely taken +care of in tea rooms and hotels which serve a club luncheon, the menu +for which may be chiefly made up from the left-overs.</p> + +<p>It is obvious that the form of service may influence the kind and extent +of the menu. That is, the cafeteria can serve a large variety of dishes +because the patrons wait on themselves. A similar choice or variety is +impracticable where there is table service, except in hotels, +restaurants and tea rooms where cost is not so great a factor.</p> +<hr /> + + +<h2>CHAPTER II</h2> + +<h3>STANDARDS FOR JUDGING MEALS</h3> + + +<p><span class="pagenum"><a name="Page_8" id="Page_8">[Pg 8]</a></span> +Provided the principles of good nutrition have not been violated, the +main basis for judging any meal is palatability. Palatability depends +upon appearance and quality. Appearance in turn depends upon quantity, +color, form and service upon the plate. Quality is determined by odor, +flavor, temperature, texture and consistency. Reduced to outline form, +the elements of palatability are:</p> + +<table summary="Standards for judging meals"> + +<tr> +<td> </td> +<td> </td> +<td> </td> +<td rowspan="2" class="top bottom bleft"> </td> +<td rowspan="2">quantity<br /> + color<br /> + form<br /> + neatness<br /> + arrangement</td> +</tr> + +<tr> +<td> </td> +<td class="top bleft"> </td> +<td valign="top">appearance</td> +</tr> + +<tr> +<td>Palatability</td> +<td class="bleft"> </td> +<td> </td> +<td> </td> +<td> </td> +</tr> + +<tr> +<td></td> +<td class="bottom bleft"> </td> +<td valign="bottom">quality</td> +<td rowspan="2" class="top bottom bleft"> </td> +<td rowspan="2">odor<br /> + temperature<br /> + flavor<br /> + texture<br /> + consistency</td> +</tr> + +<tr> +<td> </td> +<td> </td> +<td> </td> +</tr> +</table> + +<p>Commercially and aesthetically it is unwise to make servings too large. +Every one has had the experience of being served with more food than can +be eaten with relish and without waste. The effect is to surfeit the +appetite and to limit the variety which a patron may have, unless he is +able financially to order the variety; in which case he is obliged to +leave some food uneaten. In any institution which serves <i>à la carte</i>, +it is better to adjust portions and prices to the end that the patron +<span class="pagenum"><a name="Page_9" id="Page_9">[Pg 9]</a></span> +may have some variety in his meal without prohibitive expense.</p> + +<p>Color is important in inducing appetite. The cafeteria counter +displaying a buff-colored pie, snow pudding, rice custard and yellow +cake does not tempt patrons to buy. A basket of fruit, a bright-colored +gelatin dessert or attractive garnishes may transform a drab meal into a +most interesting one. Particularly in all kinds of plate service, +attention must be paid to color, for while clashing color combinations +must be avoided, some color must be used to give the food an appetizing +appearance. A great deal of our food is very neutral in color and admits +of a liberal use of garnishes of one kind or another.</p> + +<p>As a rule articles of food served together should be of diverse shapes. +One may enjoy a croquette, a stuffed baked potato, peas in timbales and +a roll in the same meal, but it is usually unwise to serve them on the +same plate.</p> + +<p>The necessity for neatness and orderly arrangement of servings is +obvious. At large parties where there is plate service it is wise to +make up a sample plate before the time of serving in order to determine +the best arrangement of food and in order actually to show those who are +to dish up the food how each plate must look when it is placed before +the guest. One who is inexperienced in planning menus, especially for +parties, should accustom himself to visualizing the meal as it will +appear when written upon the menu card and as it will appear upon the +plate. A menu which has seemed very good when planned will often be +unsatisfactory when actually served because some of the above points +have been overlooked.</p> + +<p>Odor and temperature are important factors in quality. It would seem +superfluous to say that hot things must be served hot and cold things +<span class="pagenum"><a name="Page_10" id="Page_10">[Pg 10]</a></span> +must be served cold, yet in serving large numbers the strict observance +of these rules is one of the difficult problems to be solved. <i>It can be +solved, however</i>, with efficient equipment properly arranged, a +carefully thought out organization of service and unceasing care.</p> + +<p>Repetition of texture and consistency should also be avoided. That is to +say, there should be the maximum variety in preparation of food in order +that no meal shall contain two or more creamed dishes, fried foods, +foods with custard basis or foods with bread foundation.</p> + +<p>If a score card were made out for judging a meal, flavor would perhaps +be given the most importance. Here again care must be taken to avoid +duplicating flavors. Too many strong flavors or too many bland flavors +are undesirable. While strong flavors stimulate the appetite it is +unwise to employ them continually, especially where the same group of +people is being served day after day. A more blandly flavored diet is +likely to be less palling and more constantly inviting.</p> + +<p>In serving the public, whether it be in the hospital, the college +dormitory or the commercial restaurant, the aim should always be to have +the food better than that to which the patrons are accustomed.</p> + +<p>In almost any kind of food work, and especially in institutional food +work, visiting trips to the best hotels, tea rooms, inns, cafeterias and +restaurants are invaluable, since they impart a knowledge of the way +things are done, which in turn creates a confidence and assurance that +nothing else can give.</p> +<hr /> + + +<h2>CHAPTER III</h2> + +<h3>TYPES OF MENUS</h3> + + +<h4>CAFETERIA MENUS</h4> + +<p><span class="pagenum"><a name="Page_11" id="Page_11">[Pg 11]</a></span> +Though it may be necessary to offer slightly more choice in foods in the +commercial cafeteria, some cafeterias offer such a wide variety of +choice that the patron is confused and has difficulty in choosing his +meal. Furthermore too much variety makes for sameness from day to day. +In all cafeterias where the same group is served each day, and where +there is little or no competition, a simpler menu may be used. The +following menu outline is suggested for use in the average cafeteria.</p> + +<div class="blockquot"> +<h5>A Standard Form for Cafeteria Menu</h5> + +<p> + 1 soup<br /> + 2 meats<br /> + (1 meat substitute)<br /> + 1 kind of potatoes<br /> + 2-3 vegetables<br /> + 1-2 hot breads<br /> + 1-2 sandwiches<br /> + 2-3 salads<br /> + 2-3 relishes<br /> + 6-8 desserts<br /> + 4 beverages</p> + +<p class="under"><i>Meats</i></p> + +<p class="hang"> One inexpensive meat should be served in each meal.</p> + +<p class="hang"> Two made-over meats should not be served in the same meal.</p> + +<p class="hang"> Two kinds of beef or pork or two kinds of any other variety of meat + should not be served in the same meal. +<span class="pagenum"><a name="Page_12" id="Page_12">[Pg 12]</a></span></p> + +<p class="under"><i>Potatoes</i></p> + + +<p class="hang"> Creamed potatoes may be served with meat lacking gravy or sauce.</p> + +<p class="hang"> It is seldom advisable to serve mashed potatoes unless there is a + meat gravy to offer with them.</p> + +<p class="under"><i>Vegetables</i></p> + +<p class="hang"> When possible one vegetable should be starchy and one should be + succulent.</p> + +<p class="hang"> Two creamed or two fried or two buttered vegetables should not be + served in the same meal.</p> + +<p class="under"><i>Breads</i></p> + + +<p class="hang"> Raised breads and quick breads give a good variety.</p> + +<p class="under"><i>Salads</i></p> + + +<p class="hang"> There should be at least one inexpensive salad.</p> + +<p class="hang"> The variety in salads may consist of one fruit salad, one vegetable + salad and one salad in which protein predominates, such as cottage + cheese, meat or fish.</p> + +<p class="hang"> Head lettuce salad is universally popular and may appear at every + meal.</p> + +<p class="hang"> In salad dressings, there should always be a cooked dressing, + French dressing and mayonnaise. Other varieties may be added as + desired.</p> + +<p class="under"><i>Desserts</i></p> + +<p class="hang"> Variety in desserts includes:</p> + +<p> + Fruit in some form.<br /> + A pudding with a dough or bread foundation.<br /> + Two cold puddings.<br /> + One kind of ice cream.<br /> + One kind of cake.<br /> + One kind of pie. +<span class="pagenum"><a name="Page_13" id="Page_13">[Pg 13]</a></span></p> + +<p class="hang"> + One-crust and two-crust pies should so far as possible be + alternated in successive menus.</p> + +<p class="hang"> Two or more kinds of pie may be demanded, but when possible patrons + should be educated to other choices in desserts.</p> + +<p class="under"><i>Beverages</i></p> + +<p class="hang"> Milk should be served in bottles (with provision for opening).</p></div> + +<h5>Thirty Days' Menus for a Cafeteria</h5> + +<p>The careful manager spends a great deal of time in menu planning. If +some systematic method of menu making can be adopted and used with a +mind constantly alert to seasonal changes in foods, new and attractive +dishes and variety in serving, the plan may result in saving much of +this time.</p> + +<p>A set of menus for thirty days has been worked out, with the idea that +they may be repeated at the end of that time without too monotonous +repetition. No Sunday meals are included since the majority of +cafeterias are closed on that day. The Friday menus occur on the fifth +day and every sixth day thereafter. No menu is shown for Saturday night +when, if a meal is served, it may consist of popular dishes such as +chicken in some form, waffles or steaks, along with such left-overs as +it may be desirable to use.</p> + +<p>The menus are intended to serve as a <i>foundation</i> to which may be added +new dishes and seasonable fruits and vegetables, a suggestive list of +which is given elsewhere (see pages <a href="#Page_57">57</a>-<a href="#Page_57">59</a>). From these foundation menus +may be eliminated such dishes as are unpopular or out of season, or +which for any reason it is impractical to serve. Commercial cafeterias +may find it necessary to add other choices to these menus. Very small +<span class="pagenum"><a name="Page_14" id="Page_14">[Pg 14]</a></span> +cafeterias may offer fewer choices. The majority of establishments, +however, will find this variety ample, the idea being to serve the +maximum variety within the week rather than within the day or meal.</p> + +<p>A star has been used to indicate those dishes in which left-overs may be +used to particular advantage.</p> + +<h5>CAFETERIA MENUS</h5> + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Menu" class="menu"> +<tr class="date"><th> <span class="smcap">Date</span> <b>Monday</b></th><th> <span class="smcap">Date</span> <b>Tuesday</b></th><th> <span class="smcap">Date</span> <b>Wednesday</b></th></tr> +<tr class="meal"><th> BREAKFAST</th><th> BREAKFAST</th><th> BREAKFAST</th></tr> +<tr class="group"><th> Fruits</th><th> Fruits</th><th> Fruits</th></tr> +<tr><td> Grapefruit<br/>Prunes<br/>Apples<br/>Stewed cherries</td><td> Oranges<br/>Bananas<br/>Apricots<br/>Canned pears</td><td> Grapefruit<br/>Baked apples<br/>Stewed figs<br/>Canned plums</td></tr> +<tr class="group"><th> Cereals</th><th> Cereals</th><th> Cereals</th></tr> +<tr><td> Cream of wheat, chopped figs<br/>Grapenuts<br/>Puffed rice</td><td> Cream of barley<br/>Post toasties<br/>Puffed wheat</td><td> Oatmeal<br/>Shredded wheat<br/>Grapenuts</td></tr> +<tr class="group"><th> Hot Dishes</th><th> Hot Dishes</th><th> Hot Dishes</th></tr> +<tr><td> Fried eggs<br/>Bacon<br/>Wheat muffins</td><td> Pancakes<br/>Cinnamon toast<br/>Poached<br/>Eggs</td><td> Fried mush<br/>Broiled<br/>Ham<br/>Toast</td></tr> +<tr class="meal"><th> LUNCH</th><th> LUNCH</th><th> LUNCH</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of lima bean soup</td><td> Oyster stew</td><td> Vegetable soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Veal roast, gravy<br/>Creamed dried beef on toast</td><td> Pork chops<br/><a href="#stars">**</a>Cheese fondue</td><td> Leg of lamb, mint sauce<br/>Hamburg balls</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td><span class="pagenum"><a name="Page_15" id="Page_15">[Pg 15]</a></span> Mashed potatoes<br/>Buttered peas<br/>Cabbage au gratin</td><td> Creamed potatoes<br/>Boiled onions<br/>Buttered carrots<br/>Fried apples</td><td> Mashed potatoes<br/>Scalloped tomatoes<br/>Creamed celery</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Pear salad<br/>Head lettuce salad<br/>Tomato salad</td><td> Orange salad<br/>Head lettuce salad<br/>Cabbage salad</td><td> Peach salad<br/>Head lettuce salad<br/>Tuna fish salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Cinnamon rolls<br/><a href="#stars">**</a>Ham and pickle sandwiches</td><td> Wheat muffins</td><td> Corn bread<br/>Raisin and nut sandwiches</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> <a href="#stars">**</a>Chocolate bread pudding with vanilla sauce<br/>Fruit<br/>Fig tapioca<br/><a href="#stars">**</a>Fruit whip<br/>Caramel cake<br/>Banana cream pie<br/>Ice cream</td><td> <a href="#stars">**</a>Prunecot shortcakes<br/>Fruit<br/>Snow pudding, custard sauce<br/>Chocolate blanc mange with nuts<br/>White cake, lemon filling, white frosting<br/>Pumpkin pie<br/>Ice cream</td><td> Carrot plum pudding, vanilla sauce<br/>Fruit<br/>Baked rhubarb<br/>Baked custard<br/>Cocoanut cake<br/>Cranberry pie<br/>Ice cream, chocolate sauce</td></tr> +<tr class="meal"><th> DINNER</th><th> DINNER</th><th> DINNER</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of celery soup</td><td> Peanut butter soup</td><td> Clear tomato soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Swiss steak<br/>Tongue, mustard sauce</td><td> Rib roast of beef<br/>Veal stew</td><td> Baked ham<br/><a href="#stars">**</a>Cottage cheese croquettes, cream sauce</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Browned potatoes<br/><a href="#stars">**</a>Corn pudding<br/>Mashed turnips</td><td> Mashed potatoes<br/>Creamed asparagus<br/>Buttered beets</td><td> Glazed sweet potatoes<br/>Creamed hominy<br/>String beans</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td><span class="pagenum"><a name="Page_16" id="Page_16">[Pg 16]</a></span> Sardine salad<br/>Head lettuce salad<br/>Cottage cheese salad</td><td> Pineapple and celery salad<br/>Head lettuce salad<br/>Spinach and egg salad</td><td> Banana salad<br/>Head lettuce salad<br/>Deviled egg salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Hot rolls</td><td> Baking-powder biscuits</td><td> Raised muffins</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Cottage pudding, lemon sauce<br/>Fruit<br/>Pineapple pudding<br/>Baked apples<br/>White cake, nut icing<br/>Chocolate pie<br/>Ice cream</td><td> <a href="#stars">**</a>Rice and raisin pudding, hard sauce<br/>Fruit<br/><a href="#stars">**</a>Fruit cocktail<br/>Caramel tapioca<br/>Chocolate cake<br/>Apple pie<br/>Ice cream</td><td> Grapenut pudding, lemon sauce<br/>Fruit<br/>Loganberry tapioca<br/>Apricot whip<br/>Ginger cake<br/>Lemon pie<br/>Ice cream</td></tr> +</table></div> + + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Menu" class="menu"> +<tr class="date"><th> <span class="smcap">Date</span> <b>Thursday</b></th><th> <span class="smcap">Date</span> <b>Friday</b></th><th> <span class="smcap">Date</span> <b>Saturday</b></th></tr> +<tr class="meal"><th> BREAKFAST</th><th> BREAKFAST</th><th> BREAKFAST</th></tr> +<tr class="group"><th> Fruits</th><th> Fruits</th><th> Fruits</th></tr> +<tr><td> Oranges<br/>Pineapple<br/>Apple-sauce<br/>Bananas</td><td> Grapefruit<br/>Peaches<br/>Apricots<br/>Baked apples</td><td> Grapefruit<br/>Oranges<br/>Royal Anne cherries<br/>Prunes</td></tr> +<tr class="group"><th> Cereal</th><th> Cereal</th><th> Cereal</th></tr> +<tr><td> Malt of wheat<br/>Grapenuts<br/>Post toasties</td><td> Corn meal mush<br/>Puffed rice<br/>Shredded wheat</td><td> Rice boiled in milk<br/>Grapenuts<br/>Post toasties</td></tr> +<tr class="group"><th> Hot Dishes</th><th> Hot Dishes</th><th> Hot Dishes</th></tr> +<tr><td> French toast<br/>Toast<br/>Boiled eggs</td><td> Toast<br/>Date muffins<br/>Poached eggs</td><td> Bacon and eggs<br/>Toast<br/>Pancakes</td></tr> +<tr class="meal"><th> LUNCH</th><th> LUNCH</th><th> LUNCH</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of corn soup</td><td> Cream of tomato soup</td><td> Noodle soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td><span class="pagenum"><a name="Page_17" id="Page_17">[Pg 17]</a></span> Creamed sweetbreads on toast<br/>Beef à la mode</td><td> Baked halibut, tartare sauce<br/>Egg cutlets, cream sauce</td><td> Roast beef, gravy<br/><a href="#stars">**</a>Spanish rice</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Parsley buttered potatoes<br/>Steamed rice in milk<br/>Fried eggplant<br/>Buttered cabbage</td><td> Baked potato<br/>Fried parsnips<br/>Buttered asparagus on toast</td><td> Mashed potato<br/>String beans<br/>Spinach and egg</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Fruit salad<br/>Head lettuce salad<br/>Raisin and carrot salad</td><td> Prune and cottage cheese salad<br/>Head lettuce salad<br/>Perfection salad</td><td> Grapefruit salad<br/>Head lettuce salad<br/>Asparagus salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Baking-powder biscuits and honey</td><td> Bran muffins</td><td> Parker House rolls</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Loganberry cobbler<br/>Fruit<br/>Maple nut mold, custard sauce<br/>Fruit cocktail<br/>Cake with fudge frosting<br/>Pineapple pie<br/>Ice cream</td><td> Apple dumplings, lemon sauce<br/>Fruit<br/>Cocoanut custard<br/>Cornstarch pudding, chocolate sauce<br/>Spice cake<br/>Blackberry pie<br/>Ice cream</td><td> Orange fritters, syrup<br/>Fruit<br/>Norwegian prune pudding<br/><a href="#stars">**</a>Fruit gelatin<br/>Angel cake<br/><a href="#stars">**</a>Mince pie<br/>Ice cream</td></tr> +<tr class="meal"><th> DINNER</th><th> DINNER</th><th> DINNER</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of pea soup</td><td> Creole soup</td><td></td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Roast pork loin, gravy<br/>Macaroni and cheese</td><td> Breaded veal chops<br/><a href="#stars">**</a>Scalloped fish in ramekins</td><td></td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td><span class="pagenum"><a name="Page_18" id="Page_18">[Pg 18]</a></span> Mashed potatoes<br/>Baked lima beans with green peppers and pimentos<br/>Spinach and lemon</td><td> Creamed potatoes<br/>Buttered onions<br/>Rice croquettes with jelly</td><td></td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Peach salad<br/>Head lettuce salad<br/>Tomato salad</td><td> Orange salad<br/>Head lettuce salad<br/>Celery hearts</td><td></td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Corn muffins</td><td> Cottage rolls</td><td></td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Chocolate soufflé<br/>Fruit<br/>Caramel Bavarian Baked apples<br/>Sugar cookies<br/>Apricot pie<br/>Ice cream</td><td> Steamed molasses pudding, egg hard sauce<br/>Fruit<br/><a href="#stars">**</a>Fruit gelatin<br/>Tapioca cream<br/>Individual tea cakes with raisins<br/>Butterscotch pie<br/>Ice cream</td><td></td></tr> +</table></div> + + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Menu" class="menu"> +<tr class="date"><th> <span class="smcap">Date</span> <b>Monday</b></th><th> <span class="smcap">Date</span> <b>Tuesday</b></th><th> <span class="smcap">Date</span> <b>Wednesday</b></th></tr> +<tr class="meal"><th> BREAKFAST</th><th> BREAKFAST</th><th> BREAKFAST</th></tr> +<tr class="group"><th> Fruits</th><th> Fruits</th><th> Fruits</th></tr> +<tr><td> Apples<br/>Sliced oranges<br/>Plums, red canned<br/>Prunes</td><td> Bananas<br/>Grapefruit<br/>Apricot sauce<br/>Stewed, red, pitted cherries</td><td> Grapes<br/>Oranges<br/>Apple sauce<br/>Royal Anne cherries</td></tr> +<tr class="group"><th> Cereal</th><th> Cereal</th><th> Cereal</th></tr> +<tr><td> Post toasties<br/>Grapenuts<br/>Corn meal mush</td><td> Shredded wheat<br/>Puffed rice<br/>Oatmeal</td><td> Malt of wheat<br/>Grapenuts<br/>Post toasties</td></tr> +<tr class="group"><th> Hot Dishes</th><th> Hot Dishes</th><th> Hot Dishes</th></tr> +<tr><td><span class="pagenum"><a name="Page_19" id="Page_19">[Pg 19]</a></span> French toast<br/>Boiled eggs<br/>Toast</td><td> Fried mush<br/>Toast<br/>Bacon</td><td> Doughnuts<br/>Toast<br/>Scrambled eggs</td></tr> +<tr class="meal"><th> LUNCH</th><th> LUNCH</th><th> LUNCH</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Clear tomato soup</td><td> Cream of potato soup</td><td> Noodle soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Baked ham<br/>Spaghetti and cheese</td><td> Roast pork and gravy<br/>Beef stew</td><td> Creamed chicken on toast<br/>Meat loaf</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Browned sweet potatoes<br/>Creamed cabbage<br/>Baked navy beans</td><td> Mashed potatoes<br/><a href="#stars">**</a>Corn pudding<br/>Buttered beets</td><td> Parsley buttered potatoes<br/>Creamed carrots<br/>Spinach and lemon</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Banana salad<br/>Shredded lettuce salad<br/><a href="#stars">**</a>Potato salad</td><td> Nut, celery, cabbage salad<br/>Head lettuce salad<br/>Prune and peanut butter salad</td><td> Sardine salad<br/>Head lettuce salad<br/>Mashed potato salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Brown bread</td><td> Raisin bread<br/>Egg and pickle sandwiches</td><td> Baking powder biscuits<br/>Cottage cheese, green pepper and nut sandwiches</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td><span class="pagenum"><a name="Page_20" id="Page_20">[Pg 20]</a></span> Peach shortcake<br/>Fruit<br/>Chocolate pudding<br/>Caramel tapioca<br/>White cake with orange filling and frosting<br/>Custard pie<br/>Ice cream</td><td> Apple puff pudding, lemon sauce<br/>Fruit<br/>Floating Island<br/>Cranberry sauce<br/>Chocolate cake<br/>Rhubarb pie<br/>Ice cream</td><td> <a href="#stars">**</a>Bread pudding, vanilla sauce<br/>Fruit<br/>Apricot whip<br/>Maple nut mold, custard sauce<br/>White cake, white icing<br/>Banana cream pie<br/>Ice cream</td></tr> +<tr class="meal"><th> DINNER</th><th> DINNER</th><th> DINNER</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of lima bean soup</td><td> Cream of celery soup</td><td> Cream of pea soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Rib roast, gravy<br/>Frankfurters</td><td> Veal birds<br/>Creamed dried beef on toast</td><td> Short ribs of beef<br/>Sausage balls</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Mashed potatoes<br/>Stewed tomatoes<br/>Scalloped eggplant</td><td> Baked potatoes<br/>String beans<br/>Buttered asparagus</td><td> Browned potatoes<br/>Buttered onions<br/><a href="#stars">**</a>Succotash</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Fruit salad<br/>Head lettuce salad<br/>Perfection salad</td><td> Grape and celery salad<br/>Head lettuce salad<br/>Cottage cheese salad</td><td> Banana and nut salad<br/>Head lettuce salad<br/>Tuna fish and celery salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Graham muffins</td><td> Corn bread</td><td> Nut bread</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Lemon rice pudding<br/>Fruit<br/>Baked custard<br/><a href="#stars">**</a>Fruit gelatin<br/>Raisin rocks<br/>Blueberry pie<br/>Ice cream</td><td> Chocolate soufflé<br/>Fruit<br/><a href="#stars">**</a>Fruit cocktail<br/>Baked prune whip with nuts<br/>Doughnuts<br/>Pineapple pie<br/>Ice cream</td><td> <a href="#stars">**</a>Brown Betty, lemon sauce<br/>Fruit<br/>Pineapple tapioca<br/><a href="#stars">**</a>Fruit<br/>Bavarian Washington pie, cream filling<br/>Raisin pie<br/>Ice cream</td></tr> +</table></div> + + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Menu" class="menu"> +<tr class="date"><th> <span class="smcap">Date</span> <b>Thursday</b></th><th> <span class="smcap">Date</span> <b>Friday</b></th><th> <span class="smcap">Date</span> <b>Saturday</b></th></tr> +<tr class="meal"><th> BREAKFAST</th><th> BREAKFAST</th><th> BREAKFAST</th></tr> +<tr class="group"><th> Fruits</th><th> Fruits</th><th> Fruits</th></tr> +<tr><td><span class="pagenum"><a name="Page_21" id="Page_21">[Pg 21]</a></span> Apples<br/>Bananas<br/>Pineapple<br/>Pears</td><td> Peaches<br/>Prunes<br/>Oranges<br/>Stewed figs</td><td> Cherries<br/>Baked apples<br/>Grapefruit<br/>Peaches</td></tr> +<tr class="group"><th> Cereal</th><th> Cereal</th><th> Cereal</th></tr> +<tr><td> Cream of rye<br/>Puffed wheat<br/>Cornflakes</td><td> Oatmeal<br/>Shredded wheat<br/>Grapenuts</td><td> Cream of barley<br/>Puffed rice<br/>Post toasties</td></tr> +<tr class="group"><th> Hot Dishes</th><th> Hot Dishes</th><th> Hot Dishes</th></tr> +<tr><td> Fried eggs<br/>French toast<br/>Toast<br/>Broiled ham</td><td> Poached eggs on toast<br/>Toast<br/>Rice pancakes</td><td> Fried eggs<br/>Toast<br/>Muffins</td></tr> +<tr class="meal"><th> LUNCH</th><th> LUNCH</th><th> LUNCH</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of corn soup</td><td> <a href="#stars">**</a>Vegetable soup</td><td> Cream of spinach soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Swiss steak<br/>Creamed eggs on on toast</td><td> Veal roast with dressing<br/>Scalloped salmon</td><td> Breaded pork chops<br/>Veal hearts en casserole</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Baked potato<br/>Mashed rutabagas<br/>Creamed celery</td><td> Mashed potato<br/>Buttered beets<br/>Creamed onions</td><td> Scalloped potatoes<br/>Buttered carrots<br/>String beans</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Orange salad<br/>Head lettuce salad<br/>Tomato aspic</td><td> Grapefruit salad<br/>Head lettuce salad<br/><a href="#stars">**</a>Combination vegetable salad</td><td> Pineapple with cottage cheese<br/>Head lettuce salad<br/>Perfection salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td><span class="pagenum"><a name="Page_22" id="Page_22">[Pg 22]</a></span> Brown bread</td><td> Raised muffins<br/><a href="#stars">**</a>Fruit sandwiches</td><td> Cinnamon rolls</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Steamed plum pudding, vanilla sauce<br/>Fruit<br/>Baked apples<br/>Cornstarch pudding, chocolate sauce<br/>Sponge cake, whipped cream<br/>Butterscotch pie<br/>Ice cream</td><td> <a href="#stars">**</a>Chocolate rice custard with meringue<br/>Fruit<br/><a href="#stars">**</a>Fruit gelatin<br/>Lady Baltimore cake<br/>Cream puffs<br/>Loganberry pie<br/>Ice cream, maple nut sauce</td><td> Raspberry roll, raspberry sauce<br/>Fruit<br/>Red plum whip<br/>Rice Bavarian pudding<br/>Banana cream cake<br/>Apple pie<br/>Ice cream</td></tr> +<tr class="meal"><th> DINNER</th><th> DINNER</th><th> DINNER</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of tomato soup</td><td> Cream of corn soup</td><td></td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Leg of lamb, gravy<br/><a href="#stars">**</a>Baked hash</td><td> Fried oysters with lemon<br/>Pot roast</td><td></td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Mashed potatoes<br/>Creamed cabbage<br/>Buttered peas</td><td> Mashed potatoes<br/>Scalloped tomatoes<br/>Steamed rice in milk</td><td></td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Cottage cheese balls rolled in nuts<br/>Head lettuce salad<br/>Radishes</td><td> Deviled egg salad<br/>Shredded lettuce salad<br/>Celery hearts</td><td></td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> <span class="pagenum"><a name="Page_23" id="Page_23">[Pg 23]</a></span>Muffins</td><td> Baking-powder biscuits</td><td></td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> <a href="#stars">**</a>Baked rice pudding<br/>Fruit<br/><a href="#stars">**</a>Date torte, whipped cream<br/>Orange custard<br/>Chocolate cake<br/>Cherry pie<br/>Ice cream</td><td> Peach cobbler<br/>Fruit<br/>Apple tapioca<br/><a href="#stars">**</a>Charlotte russe<br/>White cake, chocolate icing<br/>Lemon pie<br/>Ice cream</td><td></td></tr> +</table></div> + + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Menu" class="menu"> +<tr class="date"><th> <span class="smcap">Date</span> <b>Monday</b></th><th> <span class="smcap">Date</span> <b>Tuesday</b></th><th> <span class="smcap">Date</span> <b>Wednesday</b></th></tr> +<tr class="meal"><th> BREAKFAST</th><th> BREAKFAST</th><th> BREAKFAST</th></tr> +<tr class="group"><th> Fruits</th><th> Fruits</th><th> Fruits</th></tr> +<tr><td> Oranges<br/>Baked apples<br/>Cherries<br/>Prunes</td><td> Grapefruit<br/>Bananas<br/>Plums<br/>Apricots</td><td> Apple sauce<br/>Peaches<br/>Pineapple<br/>Grapefruit</td></tr> +<tr class="group"><th> Cereal</th><th> Cereal</th><th> Cereal</th></tr> +<tr><td> Malt of wheat<br/>Cornflakes<br/>Grapenuts</td><td> Oatmeal<br/>Shredded wheat<br/>Puffed rice</td><td> Cream of rye<br/>Puffed wheat<br/>Grapenuts</td></tr> +<tr class="group"><th> Hot Dishes</th><th> Hot Dishes</th><th> Hot Dishes</th></tr> +<tr><td> Toast<br/><a href="#stars">**</a>Crumb pancakes<br/>Fried eggs</td><td> Toast<br/>Bran muffins<br/>Poached eggs</td><td> Toast<br/>French toast<br/>Bacon</td></tr> +<tr class="meal"><th> LUNCH</th><th> LUNCH</th><th> LUNCH</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of corn soup</td><td> Peanut butter soup</td><td> <a href="#stars">**</a>Vegetable soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> <span class="pagenum"><a name="Page_24" id="Page_24">[Pg 24]</a></span>Small steaks<br/><a href="#stars">**</a>Cheese fondue</td><td> Roast lamb, mint sauce<br/>Weiners</td><td> Liver and bacon<br/><a href="#stars">**</a>Hamburg balls</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Creamed potatoes<br/>Beets in vinegar<br/>Buttered onions</td><td> Mashed potatoes<br/>Carrots and peas<br/>Creamed cabbage</td><td> Glazed sweet potatoes<br/><a href="#stars">**</a>Corn pudding<br/>Spinach and lemon</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Pear salad<br/>Head lettuce salad<br/>Cabbage slaw</td><td> <a href="#stars">**</a>Potato salad<br/>Head lettuce salad<br/>Tomato aspic salad</td><td> Apple and celery salad<br/>Head lettuce salad<br/>Cottage cheese salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> <a href="#stars">**</a>Crumb muffins<br/><a href="#stars">**</a>Fruit sandwiches</td><td> Cottage rolls</td><td> Corn bread<br/><a href="#stars">**</a>Ham and pickle sandwiches</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Rice and raisins with hard sauce<br/>Fruit<br/><a href="#stars">**</a>Fruit gelatin<br/>Maple nut mold, custard sauce<br/>Spice cake<br/>Cocoanut cream pie<br/>Ice cream</td><td> <a href="#stars">**</a>Brown Betty, lemon sauce<br/>Fruit<br/>Apricot whip<br/>Caramel custard<br/>White cake, chocolate frosting<br/>Raspberry pie<br/>Ice cream</td><td> Lemon rice pudding<br/>Fruit<br/><a href="#stars">**</a>Fruit cocktail<br/><a href="#stars">**</a>Date torte, whipped cream<br/>Apple-sauce cake<br/>Chocolate pie<br/>Ice cream</td></tr> +<tr class="meal"><th> DINNER</th><th> DINNER</th><th> DINNER</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> <a href="#stars">**</a>Tomato stock soup</td><td> Oyster stew</td><td> Cream of spinach soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Baked ham<br/><a href="#stars">**</a>Meat loaf</td><td> Roast veal, gravy<br/>Rice and nut loaf, brown sauce</td><td> Rib roast of beef, gravy<br/>Salmon croquettes, cream sauce</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td><span class="pagenum"><a name="Page_25" id="Page_25">[Pg 25]</a></span> Baked potatoes<br/><a href="#stars">**</a>Scalloped corn<br/>Mashed squash</td><td> Mashed potatoes<br/>Buttered turnips<br/>String beans</td><td> Mashed potatoes<br/>Spaghetti and tomatoes<br/>Creamed onions</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Cottage cheese with nuts, green peppers and pimentos<br/>Head lettuce salad<br/>Asparagus salad</td><td> Pineapple and celery salad<br/>Head lettuce salad<br/><a href="#stars">**</a>Combination vegetable salad</td><td> Grapefruit salad<br/>Head lettuce salad<br/>Sliced cucumbers</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Baking-powder biscuits</td><td> Nut bread</td><td> Cottage rolls</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Baked apples<br/>Fruit<br/>Prune pudding<br/>Pineapple pudding<br/>Jelly roll<br/>Gooseberry and raisin pie<br/>Ice cream</td><td> Cherry steamed pudding, cherry sauce<br/>Tapioca cream<br/>Chocolate blanc mange<br/>Fruit<br/>Cake with fig filling and white frosting<br/>Butterscotch pie<br/>Ice cream</td><td> Grapenut pudding, lemon sauce<br/>Fig tapioca<br/>Fruit<br/>Snow pudding, custard sauce<br/>Doughnuts<br/>Apricot pie<br/>Ice cream</td></tr> +</table></div> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Menu" class="menu"> +<tr class="date"><th> <span class="smcap">Date</span> <b>Thursday</b></th><th> <span class="smcap">Date</span> <b>Friday</b></th><th> <span class="smcap">Date</span> <b>Saturday</b></th></tr> +<tr class="meal"><th> BREAKFAST</th><th> BREAKFAST</th><th> BREAKFAST</th></tr> +<tr class="group"><th> Fruits</th><th> Fruits</th><th> Fruits</th></tr> +<tr><td> Oranges<br/>Apple sauce<br/>Apricots<br/>Plums</td><td> Grapefruit<br/>Bananas<br/>Peaches<br/>Prunes</td><td> Oranges<br/>Cherries<br/>Grapefruit<br/>Plums</td></tr> +<tr class="group"><th> Cereal</th><th> Cereal</th><th> Cereal</th></tr> +<tr><td> Cream of wheat<br/>Cornflakes<br/>Grapenuts</td><td> Cream of barley<br/>Puffed wheat<br/>Cornflakes</td><td> Corn meal mush<br/>Shredded wheat<br/>Grapenuts</td></tr> +<tr class="group"><th> Hot Dishes</th><th> Hot Dishes</th><th> Hot Dishes</th></tr> +<tr><td><span class="pagenum"><a name="Page_26" id="Page_26">[Pg 26]</a></span> Toast<br/>Buckwheat cakes<br/>Poached eggs</td><td> Toast<br/>Sausages<br/>Muffins</td><td> Toast<br/>French toast<br/>Fried eggs</td></tr> +<tr class="meal"><th> LUNCH</th><th> LUNCH</th><th> LUNCH</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of pea soup</td><td> Cream of lima bean soup</td><td> <a href="#stars">**</a>Chicken and rice soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Breaded veal<br/><a href="#stars">**</a>Mutton stew with vegetables</td><td> Chicken and biscuit<br/>Codfish balls, cream sauce</td><td> Rib roast of beef<br/>Tongue with mustard sauce</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Browned potatoes<br/><a href="#stars">**</a>Succotash<br/>Creamed asparagus</td><td> Baked potatoes<br/>Buttered peas<br/>Creamed celery</td><td> Mashed potatoes<br/>Fried parsnips<br/>String beans</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> <a href="#stars">**</a>Fruit salad<br/>Head lettuce salad<br/>Beet and egg salad</td><td> Deviled egg salad<br/>Head lettuce salad<br/>Lobster salad</td><td> Prune and cottage cheese salad<br/>Head lettuce salad<br/><a href="#stars">**</a>Potato salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Baking-powder cinnamon rolls</td><td> Plain muffins</td><td> Cottage rolls<br/>Lettuce sandwiches</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Peach cobbler<br/>Fruit<br/>Prune whip<br/>Floating Island<br/>White cake, white frosting<br/>Apple pie<br/>Ice cream</td><td> <a href="#stars">**</a>Bread pudding, vanilla sauce<br/>Fruit<br/>Caramel pudding<br/>Baked apples<br/>Chocolate cake, chocolate icing<br/>Cream pie<br/>Ice cream</td><td> Chocolate soufflé<br/>Fruit<br/>Norwegian prune pudding<br/><a href="#stars">**</a>Fruit cocktail<br/>Apple sauce cake, chocolate icing<br/><a href="#stars">**</a>Mince pie<br/>Ice cream</td></tr> +<tr class="meal"><th> DINNER</th><th> DINNER</th><th> DINNER</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of tomato soup</td><td> Cream of potato soup</td><td></td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> <span class="pagenum"><a name="Page_27" id="Page_27">[Pg 27]</a></span>Roast pork and dressing<br/><a href="#stars">**</a>Cottage cheese croquettes, cream sauce</td><td> Steamed whitefish, egg sauce<br/>Breaded veal hearts</td><td></td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Mashed potatoes<br/>Cabbage in vinegar<br/>Creamed carrots</td><td> Creamed potatoes<br/>Stewed tomatoes<br/>Corn with pimentos and green peppers</td><td></td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Apricot salad<br/>Head lettuce salad<br/>Celery hearts</td><td> Banana salad<br/>Head lettuce salad<br/>Spinach and egg salad</td><td></td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Hot rolls</td><td> Corn bread</td><td></td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Carrot plum pudding, vanilla sauce<br/>Date and nut blanc mange, custard sauce<br/>Chocolate pudding<br/>Fruit<br/>Cup cakes with fruit<br/>Banana cream pie<br/>Ice cream</td><td> Apple dumplings, lemon sauce<br/>Fruit<br/>Baked custard<br/>Orange gelatin<br/>Lemon filled lay cake<br/>Blueberry pie<br/>Ice cream</td><td></td></tr> +</table></div> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Menu" class="menu"> +<tr class="date"><th> <span class="smcap">Date</span> <b>Monday</b></th><th> <span class="smcap">Date</span> <b>Tuesday</b></th><th> <span class="smcap">Date</span> <b>Wednesday</b></th></tr> +<tr class="meal"><th> BREAKFAST</th><th> BREAKFAST</th><th> BREAKFAST</th></tr> +<tr class="group"><th> Fruits</th><th> Fruits</th><th> Fruits</th></tr> +<tr><td> Bananas<br/>Peaches<br/>Grapefruit<br/>Baked apples</td><td> Oranges<br/>Apricots<br/>Prunes<br/>Royal Anne cherries</td><td> Plums<br/>Fresh apples<br/>Bananas<br/>Grapefruit</td></tr> +<tr class="group"><th> Cereal</th><th> Cereal</th><th> Cereal</th></tr> +<tr><td> <span class="pagenum"><a name="Page_28" id="Page_28">[Pg 28]</a></span>Oatmeal<br/>Puffed wheat<br/>Cornflakes</td><td> Cream of wheat<br/>Cornflakes<br/>Grapenuts</td><td> Corn meal<br/>Shredded wheat<br/>Puffed rice</td></tr> +<tr class="group"><th> Hot Dishes</th><th> Hot Dishes</th><th> Hot Dishes</th></tr> +<tr><td> Toast<br/>Poached eggs<br/>French toast</td><td> Toast<br/><a href="#stars">**</a>Crumb griddle cakes<br/>Bacon and fried apples</td><td> Toast<br/>Creamed dried beef on toast<br/>Doughnuts</td></tr> +<tr class="meal"><th> LUNCH</th><th> LUNCH</th><th> LUNCH</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of potato soup</td><td> <a href="#stars">**</a>Creole soup</td><td> Cream of corn soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Baked ham<br/>Macaroni and cheese</td><td> <a href="#stars">**</a>Scalloped oysters<br/>Roast beef, gravy</td><td> Roast lamb, gravy<br/>Meat pie</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Baked sweet potatoes<br/>Spinach and egg<br/><a href="#stars">**</a>Corn pudding</td><td> Parsley buttered potatoes<br/>Mashed squash<br/>Beets in vinegar</td><td> Mashed potatoes<br/>Fried parsnips<br/>Creamed peas</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Apple, celery and nut salad<br/>Head lettuce salad<br/>Combination vegetable salad</td><td> <a href="#stars">**</a>Fruit salad<br/>Head lettuce salad<br/>Cottage cheese, chopped celery and pimento salad</td><td> Banana salad<br/>Head lettuce salad<br/><a href="#stars">**</a>Potato salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Crumb muffins<br/>Fruit sandwiches</td><td> Corn bread</td><td> Cottage rolls</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td><span class="pagenum"><a name="Page_29" id="Page_29">[Pg 29]</a></span> Steamed plum pudding, vanilla sauce<br/>Fruit<br/>Baked custard<br/>Prune whip<br/>Jelly roll, chocolate filling<br/>Peach pie<br/>Ice cream</td><td> Loganberry cobbler<br/>Fruit<br/>Caramel Bavarian cream<br/>Baked apples<br/>Ginger cake, whipped cream<br/>Lemon pie<br/>Ice cream</td><td> <a href="#stars">**</a>Prunecot shortcake<br/>Fruit<br/>Apple tapioca<br/><a href="#stars">**</a>Fruit cocktail<br/>Washington pie, chocolate filling<br/>Custard pie<br/>Ice cream</td></tr> +<tr class="meal"><th> DINNER</th><th> DINNER</th><th> DINNER</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of tomato soup</td><td> Cream of spinach soup</td><td> <a href="#stars">**</a>Chicken and rice soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Roast pork, dressing, gravy<br/>Mutton stew</td><td> Chicken à la king on toast<br/><a href="#stars">**</a>Meat loaf</td><td> Small steaks<br/><a href="#stars">**</a>Cheese and tomato soufflé</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Mashed potatoes<br/>Creamed celery<br/>Rice croquettes, jelly</td><td> French fried potatoes<br/><a href="#stars">**</a>Scalloped tomatoes<br/>Creamed cauliflower</td><td> Creamed potatoes<br/><a href="#stars">**</a>Scalloped corn<br/>String beans</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Orange salad<br/>Head lettuce salad<br/>Cabbage salad</td><td> Grapefruit salad<br/>Head lettuce salad<br/>Beet and egg salad</td><td> Pear salad<br/>Head lettuce salad<br/>Tuna fish salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Graham bread</td><td> Baking-powder biscuits and maple syrup</td><td> <a href="#stars">**</a>Crumb muffins</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> <a href="#stars">**</a>Brown Betty, lemon sauce<br/>Fruit<br/>Tapioca cream<br/>Chocolate blanc mange<br/>Spice cake<br/>Cocoanut cream pie<br/>Ice cream</td><td> <a href="#stars">**</a>Chocolate rice pudding<br/>Fruit<br/>Cocoanut custard<br/>Pineapple pudding<br/>White cake with white icing<br/>Cherry pie<br/>Ice cream</td><td> Cottage pudding, lemon sauce<br/>Fruit<br/>Cornstarch blanc mange, fruit sauce<br/>Chocolate pudding<br/>Caramel cake<br/><a href="#stars">**</a>Mince pie<br/>Ice cream</td></tr> +</table></div> + + + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Menu" class="menu"> +<tr class="date"><th> <span class="smcap">Date</span> <b>Thursday</b></th><th> <span class="smcap">Date</span> <b>Friday</b></th><th> <span class="smcap">Date</span> <b>Saturday</b></th></tr> +<tr class="meal"><th> BREAKFAST</th><th> BREAKFAST</th><th> BREAKFAST</th></tr> +<tr class="group"><th> Fruits</th><th> Fruits</th><th> Fruits</th></tr> +<tr><td><span class="pagenum"><a name="Page_30" id="Page_30">[Pg 30]</a></span> Peaches<br/>Pineapple<br/>Oranges<br/>Prunes</td><td> Grapefruit<br/>Bananas<br/>Prunes<br/>Apricots</td><td> Oranges<br/>Plums<br/>Baked apples<br/>Cherries</td></tr> +<tr class="group"><th> Cereal</th><th> Cereal</th><th> Cereal</th></tr> +<tr><td> Cream of rice with raisins<br/>Puffed wheat<br/>Grapenuts</td><td> Cream of rye<br/>Cornflakes<br/>Shredded wheat</td><td> Cream of barley<br/>Puffed rice<br/>Grapenuts</td></tr> +<tr class="group"><th> Hot Dishes</th><th> Hot Dishes</th><th> Hot Dishes</th></tr> +<tr><td> Toast<br/>French toast<br/>Fried eggs</td><td> Toast<br/>Muffins<br/>Pancakes<br/>Broiled ham</td><td> Toast<br/>Poached eggs<br/>Milk toast</td></tr> +<tr class="meal"><th> LUNCH</th><th> LUNCH</th><th> LUNCH</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of lima bean soup</td><td> Cream of tomato soup</td><td> Cream of celery soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Pork chops<br/><a href="#stars">**</a>Hamburg balls</td><td> Fried salmon steak with lemon<br/><a href="#stars">**</a>Baked hash</td><td> Swiss steak<br/><a href="#stars">**</a>Cottage cheese croquettes with cream sauce</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Glazed sweet potatoes<br/>Buttered onions<br/>Kidney beans</td><td> Creamed potatoes<br/>Buttered cauliflower<br/>Corn with pimento and green peppers</td><td> Mashed potatoes<br/>Buttered rutabagas<br/>Stewed tomatoes</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Pineapple with cottage cheese<br/>Head lettuce salad<br/>Asparagus salad</td><td> Celery cabbage salad<br/>Head lettuce salad<br/><a href="#stars">**</a>Fruit salad</td><td> Shrimp salad<br/>Head lettuce salad<br/>String bean and shallot salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td><span class="pagenum"><a name="Page_31" id="Page_31">[Pg 31]</a></span> Nut bread</td><td> Muffins</td><td> Cinnamon rolls</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Apple fritters with syrup<br/>Fruit<br/>Apricot whip<br/>Maple nut mold, custard sauce<br/>Banana cream cake<br/>Blackberry pie<br/>Ice cream</td><td> Bread pudding, vanilla sauce<br/>Fruit<br/>Snow pudding, custard sauce<br/>Fig tapioca<br/>Cake with orange filling and frosting<br/>Apple pie<br/>Ice cream</td><td> Steamed cherry pudding cherry sauce<br/>Fruit<br/>Chocolate blanc mange<br/>Pineapple tapioca<br/>Nut cake<br/>Apricot pie<br/>Ice cream</td></tr> +<tr class="meal"><th> DINNER</th><th> DINNER</th><th> DINNER</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of pea soup</td><td> <a href="#stars">**</a>Vegetable soup</td><td></td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Rib roast of beef<br/>Veal hearts en casserole</td><td> <a href="#stars">**</a>Scalloped fish Sausage balls, cream sauce</td><td></td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Mashed potatoes<br/>Buttered beets<br/>Cabbage in vinegar<br/>Creamed asparagus</td><td> French fried potatoes<br/>Buttered carrots</td><td></td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Peach salad<br/>Head lettuce salad<br/>Sliced or green onions</td><td> Orange salad<br/>Head lettuce salad<br/>Celery hearts</td><td></td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td><span class="pagenum"><a name="Page_32" id="Page_32">[Pg 32]</a></span> Graham muffins</td><td></td><td></td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Grapenut pudding, lemon sauce<br/>Fruit<br/><a href="#stars">**</a>Fruit gelatin<br/>Norwegian prune pudding<br/>Sponge cake<br/>Pineapple pie<br/>Ice cream</td><td> <a href="#stars">**</a>Baked rice pudding<br/>Fruit<br/>Baked rhubarb<br/><a href="#stars">**</a>Charlotte russe<br/>Doughnuts<br/>Chocolate pie<br/>Ice cream</td><td></td></tr> +</table></div> + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Menu" class="menu"> +<tr class="date"><th> <span class="smcap">Date</span> <b>Monday</b></th><th> <span class="smcap">Date</span> <b>Tuesday</b></th><th> <span class="smcap">Date</span> <b>Wednesday</b></th></tr> +<tr class="meal"><th> BREAKFAST</th><th> BREAKFAST</th><th> BREAKFAST</th></tr> +<tr class="group"><th> Fruits</th><th> Fruits</th><th> Fruits</th></tr> +<tr><td> Peaches<br/>Red pitted cherries<br/>Grapefruit<br/>Apple sauce</td><td> Oranges<br/>Grapefruit<br/>Peaches<br/>Baked apples</td><td> Bananas<br/>Grapes<br/>Plums<br/>Grapefruit</td></tr> +<tr class="group"><th> Cereal</th><th> Cereal</th><th> Cereal</th></tr> +<tr><td> Rice boiled in milk<br/>Puffed wheat<br/>Grapenuts</td><td> Malt of wheat<br/>Post toasties<br/>Shredded wheat</td><td> Oatmeal<br/>Puffed rice<br/>Grapenuts</td></tr> +<tr class="group"><th> Hot Dishes</th><th> Hot Dishes</th><th> Hot Dishes</th></tr> +<tr><td> Pancakes<br/>Cinnamon toast<br/>Bacon</td><td> Creamed eggs on toast<br/>Graham muffins<br/>Toast</td><td> Ham and eggs<br/>Toast<br/>Buckwheat cakes</td></tr> +<tr class="meal"><th> LUNCH</th><th> LUNCH</th><th> LUNCH</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of tomato soup</td><td> <a href="#stars">**</a>Vegetable soup</td><td> Cream of asparagus soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td><span class="pagenum"><a name="Page_33" id="Page_33">[Pg 33]</a></span> Rib roast of beef and gravy<br/>Tongue, mustard sauce</td><td> Breaded veal steak<br/><a href="#stars">**</a>Corned beef hash, tartare sauce</td><td> Roast loin of pork, dressing, gravy<br/><a href="#stars">**</a>Cheese fondue</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Mashed potato<br/>String beans<br/>Fried eggplant</td><td> Creamed potatoes<br/>Buttered onions<br/>Scalloped tomatoes</td><td> Mashed sweet potatoes<br/>Lima beans, with green peppers and pimentos<br/>Creamed celery</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Prune and cottage cheese salad<br/>Head lettuce salad<br/>Tuna fish salad</td><td> Peach salad<br/>Head lettuce salad<br/><a href="#stars">**</a>Combination vegetable salad</td><td> <a href="#stars">**</a>Potato salad<br/>Shredded lettuce and egg salad<br/>Shrimp salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Fig, raisin and nut sandwiches</td><td> Bran muffins<br/>Peanut butter and pickle sandwiches</td><td> Baking-powder biscuits with syrup</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Loganberry cobbler<br/>Fruit<br/><a href="#stars">**</a>Fruit whip<br/>Date and nut blanc mange, custard sauce<br/>Cake with fudge icing<br/>Custard pie<br/>Ice cream</td><td> Steamed molasses pudding, egg hard sauce<br/>Fruit<br/>Chocolate blanc mange<br/>Baked custard<br/>Lady Baltimore cake<br/>Gooseberry and raisin pie<br/>Ice cream</td><td> Lemon rice pudding<br/>Fruit<br/><a href="#stars">**</a>Charlotte russe<br/><a href="#stars">**</a>Fruit cocktail<br/>Chocolate cake, white icing<br/>Pumpkin pie<br/>Ice cream</td></tr> +<tr class="meal"><th> DINNER</th><th> DINNER</th><th> DINNER</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of celery soup</td><td> Cream of corn soup</td><td> Creole soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td><span class="pagenum"><a name="Page_34" id="Page_34">[Pg 34]</a></span> Ham and eggs<br/><a href="#stars">**</a>Meat croquettes, brown sauce</td><td> Roast lamb, currant jelly<br/><a href="#stars">**</a>Meat pie</td><td> Short ribs of beef<br/>Egg cutlets, cream sauce</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Baked potato<br/>Spinach and lemon<br/><a href="#stars">**</a>Succotash</td><td> Mashed potatoes<br/>Buttered peas<br/>Mashed rutabagas</td><td> Browned potatoes<br/>Creamed asparagus<br/>Rice in milk</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Banana salad<br/>Head lettuce salad<br/>Cucumber salad</td><td> Grapefruit salad<br/>Head lettuce salad<br/>Cabbage slaw</td><td> Apple and pineapple salad<br/>Head lettuce salad<br/>Perfection salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Rolls</td><td> Parker House rolls</td><td> Corn muffins</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> <a href="#stars">**</a>Chocolate bread pudding, vanilla sauce<br/>Fruit<br/>Norwegian prune pudding<br/><a href="#stars">**</a>Fruit cocktail<br/>Nut loaf cake<br/>Blueberry pie<br/>Ice cream</td><td> Grapenut pudding, lemon sauce<br/>Fruit<br/>Snow pudding, custard sauce<br/>Fig tapioca<br/>Sponge cake<br/>Butterscotch pie<br/>Ice cream</td><td> Prune custard pudding<br/>Fruit<br/><a href="#stars">**</a>Fruit gelatin<br/>Baked apples<br/>Spice cake<br/>Apricot pie<br/>Ice cream</td></tr> +</table></div> + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Menu" class="menu"> +<tr class="date"><th> <span class="smcap">Date</span> <b>Thursday</b></th><th> <span class="smcap">Date</span> <b>Friday</b></th><th> <span class="smcap">Date</span> <b>Saturday</b></th></tr> +<tr class="meal"><th> BREAKFAST</th><th> BREAKFAST</th><th> BREAKFAST</th></tr> +<tr class="group"><th> Fruits</th><th> Fruits</th><th> Fruits</th></tr> +<tr><td> Grapefruit<br/>Peaches<br/> Oranges<br/> Prunes</td><td> Pears <br/>Plums<br/> Grapes<br/> Apricot sauce</td><td> Bananas<br/>Peaches<br/> Oranges<br/> Plum sauce</td></tr> +<tr class="group"><th> Cereals</th><th> Cereals</th><th> Cereals</th></tr> +<tr><td><span class="pagenum"><a name="Page_35" id="Page_35">[Pg 35]</a></span> Cream of barley<br/> Puffed wheat<br/> Grapenuts</td><td> Cream of rye<br/> Shredded wheat<br/> Post toasties</td><td> Cream of wheat <br/>Puffed rice <br/>Grapenuts</td></tr> +<tr class="group"><th> Hot Dishes</th><th> Hot Dishes</th><th> Hot Dishes</th></tr> +<tr><td> <a href="#stars">**</a>Fried corn meal mush<br/> Bacon<br/> Toast</td><td> Poached eggs<br/> White Mt. muffins<br/> Pancakes<br/> Broiled ham</td><td> <a href="#stars">**</a>Scrambled eggs with bacon<br/> Cinnamon toast<br/> Toast</td></tr> +<tr class="meal"><th> LUNCH</th><th> LUNCH</th><th> LUNCH</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of bean soup</td><td> <a href="#stars">**</a>Chicken noodle soup</td><td> Peanut butter soup</td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Chicken à la king<br/> Sausage balls</td><td> Baked whitefish with dressing<br/> Rice and nut loaf, cream sauce</td><td> Hot roast beef sandwiches and gravy<br/> <a href="#stars">**</a>Veal croquettes, brown sauce</td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Parsley buttered potatoes<br/> Mashed squash<br/> Creamed peas</td><td> Baked potatoes <br/>Cabbage in vinegar <br/>Beets, buttered</td><td> Scalloped potatoes<br/> Corn and pimentos <br/>Fried parsnips</td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Banana salad<br/> Head lettuce salad<br/> <a href="#stars">**</a>Spinach and egg salad</td><td> <a href="#stars">**</a>Fruit salad, whipped cream<br/> Head lettuce salad<br/> Tomato salad</td><td> Pineapple salad<br/> Head lettuce salad<br/> Cottage cheese salad</td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> <a href="#stars">**</a>Ham sandwiches Hot rolls</td><td> Corn bread</td><td> <a href="#stars">**</a>Steamed brown bread</td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> <span class="pagenum"><a name="Page_36" id="Page_36">[Pg 36]</a></span>Orange shortcake <br/>Fruit<br/> Baked apples stuffed with raisins and nuts <br/>Caramel custard<br/> Washington pie, chocolate filling<br/> Rhubarb pie<br/> Ice cream</td><td> Steamed cherry pudding, cherry sauce<br/> Fruit <br/>Prune whip<br/> Date torte, whipped cream <br/>Jelly roll, cream filling<br/> Apple pie<br/> Ice cream</td><td> Cottage pudding, lemon sauce<br/>Fruit<br/> Pineapple pudding <br/>Tapioca cream <br/><a href="#stars">**</a>Oatmeal cookies<br/> Raisin pie<br/> Ice cream, chocolate sauce</td></tr> +<tr class="meal"><th> DINNER</th><th> DINNER</th><th> DINNER</th></tr> +<tr class="group"><th> Soup</th><th> Soup</th><th> Soup</th></tr> +<tr><td> Cream of potato soup</td><td> Cream of pea soup</td><td></td></tr> +<tr class="group"><th> Meats</th><th> Meats</th><th> Meats</th></tr> +<tr><td> Roast veal, dressing, gravy<br/> <a href="#stars">**</a>Baked hash</td><td> Pork chops, dressing<br/> Codfish balls, cream sauce</td><td></td></tr> +<tr class="group"><th> Vegetables</th><th> Vegetables</th><th> Vegetables</th></tr> +<tr><td> Mashed potatoes<br/> Buttered carrots<br/> String beans</td><td> Baked sweet potatoes<br/> Apple fritters with syrup<br/> Stewed tomatoes</td><td></td></tr> +<tr class="group"><th> Salads</th><th> Salads</th><th> Salads</th></tr> +<tr><td> Cottage cheese balls rolled in nuts<br/> Head lettuce salad<br/> Asparagus salad</td><td> Tuna fish salad <br/>Shredded lettuce salad<br/> Kidney bean salad</td><td></td></tr> +<tr class="group"><th> Breads</th><th> Breads</th><th> Breads</th></tr> +<tr><td> Bran muffins</td><td> <a href="#stars">**</a>Crumb muffins</td><td></td></tr> +<tr class="group"><th> Desserts</th><th> Desserts</th><th> Desserts</th></tr> +<tr><td> Blackberry cobbler <br/>Fruit<br/> Floating Island<br/> Chocolate pudding<br/> Apple sauce cake, chocolate icing<br/> Lemon pie<br/> Ice cream</td><td> <a href="#stars">**</a>Old-fashioned rice pudding<br/> Fruit<br/> Maple nut mold, custard sauce<br/> Orange Bavarian cream<br/> Gingerbread, whipped cream<br/> Chocolate pie<br/> Ice cream</td><td></td></tr> +</table></div> + + +<p><a name="stars" id="stars"></a><i>** Indicates dishes in which left-overs may be used to advantage.</i></p> + +<h4>TEA-ROOM MENUS</h4> + +<p>The tea-room menu is characterized by daintiness and excellence in food, +garnish and service. Large tea rooms serve a variety such as is found in +large +<span class="pagenum"><a name="Page_37" id="Page_37">[Pg 37]</a></span> +hotels, with practically no changes in their menus from day to +day. They are open to the same criticism as are the cafeterias that +serve everything in the market at every meal, and so make their menu +monotonous. Smaller tea rooms offer limited choices,--soups, relishes, +hot dishes, vegetables, salads, breads and beverages. To add choices to +a menu beyond the number which will satisfy the patrons is not economy. +The longer the menu list, the more labor, equipment, food wastage and +spoilage. Therefore the tea-room menu list should be as simple as is +consistent with the demands of those to be served. The menus shown below +are of the type which are changed from day to day. The first is a very +good example of this type, embodying a moderate degree of choice. It is +suitable for a tea room serving perhaps six hundred or more people +daily.</p> + +<p class="smcapc"> Luncheon<span class="fnanchor"><a href="#F_1" name="F_A_1" id="F_A_1">[1]</a></span></p> + +<div class="blockquot"> +<p> Iced Fruit Cocktail<br /> + Tuna Fish Cocktail<br /> + Celery Hearts<br /> + Iced Grape Fruit<br /> + Oyster Cocktail<br /> + Grape Fruit & Mint Cocktail<br /> + Button Radishes<br /> + Olives</p></div> + +<p class="smcapc"> Soup</p> + +<div class="blockquot"> +<p> Vegetable Soup<br /> + Lamb Broth & Rice<br /> + Oyster Stew<br /> + Cream of Corn Soup<br /> + Chicken & Tomato Puree</p></div> + +<p class="smcapc"> Meats, Fish, Etc.</p> + +<div class="blockquot"> +<p> <i>French Bread, Hot Rolls, or Bran Muffins Served with these Orders</i></p> + +<p> Roast Chicken, Dressing, Mashed Potatoes and Gravy<br /> + Creamed Sweetbreads on Toast with French Fried Potatoes<br /> + Chicken Baked with Noodles in Casserole and Toasted Bran Muffins<br /> + Fried Oysters with Chili Sauce and Baked Potato<br /> + Broiled Tenderloin Steak with Sweet Potatoes Southern Style<br /> + Breaded Veal with Browned Potatoes and Gravy<br /> + Broiled White Fish with Lyonnaise Potatoes<br /> + Cheese Omelet with Toasted Rolls and Preserves<br /> + Rice and Salmon Box with Mexican Slaw<br /> + Assorted Hot Vegetable Dinner</p></div> + +<p class="smcapc"> Vegetables +<span class="pagenum"><a name="Page_38" id="Page_38">[Pg 38]</a></span></p> + +<div class="blockquot"> +<p> Apple Fritters<br /> + Buttered Asparagus on Toast<br /> + Fresh Spinach & Egg<br /> + Candied Sweet Potatoes<br /> + Baby Garden Beets<br /> + Buttered or Creamed Peas<br /> + Sautéd Egg Plant<br /> + Home Baked Beans</p></div> + +<p class="smcapc"> Breads</p> + +<div class="blockquot"> +<p> Hot Biscuits with Orange Marmalade<br /> + Bran Muffins<br /> + Toasted English Muffins<br /> + Nut Bread<br /> + Toasted Cheese Rolls<br /> + Rye Bread & Swiss Cheese Sandwich<br /> + French Bread<br /> + Hot Home Made Rolls<br /> + Hot Corn Bread</p></div> + +<p class="smcapc"> Salads</p> + +<div class="blockquot"> +<p> Combination Salad<br /> + Sweetbread Salad<br /> + Shrimp Salad<br /> + Club Salad<br /> + Chicken Stuffed Paradise Peppers<br /> + Tomato Stuffed with Cottage Cheese & Almonds<br /> + Chicken Salad<br /> + Tuna Fish Salad<br /> + Sliced Tomato & Cheese Ball Salad<br /> + Head Lettuce and Roquefort Cheese Dressing<br /> + Pineapple, Prune and Neufchatel Cheese Salad<br /> + Grape Fruit & Orange Salad<br /> + Cream Slaw<br /> + Waldorf Salad<br /> + California Fruit and Nut Salad<br /> + Fruit Salad<br /> + Banana and Walnut Salad<br /> + Shredded Lettuce and Egg Salad<br /> + Head Lettuce with Thousand Island Dressing<br /> + Stuffed Egg Salad with Thousand Island Dressing<br /> + Lazarus Vegetable Salad</p></div> + +<p class="smcapc"> Frozen Desserts, Pastry, Etc.</p> + +<div class="blockquot"> +<p> Fresh Strawberries and Cream<br /> + Black Walnut Loaf Cake<br /> + Lemon Pie<br /> + Red Raspberry Roll with Cream<br /> + Almond Macaroons<br /> + Apple Pie à la Mode<br /> + Fresh Apple Pie with Cheese<br /> + Coffee Parfait<br /> + Chocolate Ice Cream<br /> + Charlotte Russe<br /> + Prune Whip with Cream<br /> + Cherry Parfait<br /> + Bittersweet Chocolate Parfait<br /> + Chocolate Meringue with Vanilla Ice Cream Center<br /> + Apricot & Almond Parfait<br /> + Chocolate Almond Parfait<br /> + Butter Scotch Meringue<br /> + Hot Fudge Sundae Steamed Fruit Pudding with Hard Sauce<br /> + Chocolate Mint Parfait<br /> + Vanilla Ice Cream<br /> + Black Walnut Frozen Cream<br /> + French Cake<br /> + Bittersweet Chocolate Meringue<br /> + Chocolate Luxurro Dessert<br /> + Vanilla Ice Cream with Swiss Chocolate Sauce<br /> + Date & Nut Parfait<br /> + Baked Apple & Whipped Cream<br /> + Apricot à la Mode</p></div> + +<p>[Footnote <a name="F_1" id="F_1" href="#F_A_1">1</a>: Courtesy of The Lazarus Tea Room, Columbus, Ohio.]</p> + +<p>Less choice is shown in the following menus which would be suitable to a +tea room serving from two hundred to six hundred daily. +<span class="pagenum"><a name="Page_39" id="Page_39">[Pg 39]</a></span></p> + +<h5>TEA-ROOM MENU<span class="fnanchor"><a href="#F_2" name="F_A_2" id="F_A_2">[2]</a></span></h5> + +<div class="blockquote2"> +<p> Celery<br /> + Olives<br /> + Radishes<br /> + Green onions<br /> + Fruit cocktail<br /> + Spiced figs</p> + +<hr /> +<p class="hang"> + Tomato bouillon in cup<br /> + <span class="hang">Tureen For two</span></p> +<p class="hang"> Barley soup in cup<br /> + <span class="hang">Tureen For two</span></p> + +<hr /> + +<p> White fish broiled to order</p> + +<hr /> +<p> Spring chicken, country style, jelly<br /> + Broiled lamb chops, peas<br /> + Roast leg of veal, dressing<br /> + Fresh mushrooms on toast<br /> + Boiled beef, horse radish sauce</p> + +<hr /> +<p> Boiled rice and cream<br /> + Asparagus on toast<br /> + Candied sweet potatoes<br /> + Buttered new beets</p> +<hr /> + +<p> Head lettuce, vinaigrette dressing<br /> + Waldorf salad<br /> + Fresh fruit salad, mayonnaise dressing<br /> + Combination vegetable salad, French dressing</p> +<hr /> + +<p> Cinnamon rolls<br /> + Parker House rolls<br /> + Nut bread<br /> + Corn bread Maple syrup</p> + +<hr /> +<p> Vanilla ice cream Wintergreen sherbet<br /> + Baked apples, whipped cream<br /> + Apple pie Red raspberry pie Whipped cream<br /> + Grapefruit half; whole<br /> + Strawberry shortcake, whipped cream<br /> + Ice cream sandwich, hot chocolate sauce<br /> + Banana custard, whipped cream<br /> + Fresh cake Whipped cream<br /> + Pineapple Bavarian cream, whipped cream<br /> + Coffee or tea</p></div> + +<p>[Footnote <a name="F_2" id="F_2" href="#F_A_2">2</a>: Courtesy of Glass Block Tea Room, Duluth, Minnesota.]</p> + +<p> +<span class="pagenum"><a name="Page_40" id="Page_40">[Pg 40]</a></span> +Still less choice is offered in the menus printed below, yet they are +entirely satisfactory for a very small tea room serving not more than +one hundred daily.</p> + +<h5>Tea-Room Menus</h5> + +<div class="blockquot"> +<p class="hang"><i>Relishes</i><br /> + Salted Almonds<br /> + Celery Hearts</p> + +<p class="hang"><i>Soup</i><br /> + Bouillon with Wafers</p> + +<p class="hang"><i>Ready to Serve</i><br /> + Lambs Chops and Peas<br /> + Creamed Fresh Mushrooms on Toast</p> + +<p class="hang"><i>Vegetables</i><br /> + French Fried Potatoes<br /> + Scalloped Cauliflower</p> + +<p class="hang"><i>Salads</i><br /> + Tea-room Special Salad<br /> + Head Lettuce Salad with + Thousand Island Dressing<br /> + Frozen Fruit Salad</p> + +<p class="hang"><i>Sandwiches</i><br /> + Club Sandwiches<br /> + Olive Sandwiches</p> + +<p class="hang"><i>Breads</i><br /> + Hot Cinnamon Rolls<br /> + Bread and Butter</p> + +<p class="hang"><i>Desserts</i><br /> + Baked Alaska<br /> + Baked Apples<br /> + Orange Bavarian<br /> + Wellesley Fudge Cake</p> + +<p class="hang"><i>Beverages</i><br /> +Coffee: per cup for one<br /> + <span class="hang">per pot for one<br /></span> + <span class="hang">per pot for two<br /></span> + Tea: per pot for one<br /> + <span class="hang">per pot for two<br /></span> + Chocolate per cup</p> + +<hr /> + +<p class="hang"><i>Relishes</i><br /> + Celery Hearts and Stuffed Olives<br /> + Salted Almonds</p> + +<p class="hang"><i>Cocktail</i><br /> + Oyster Cocktail</p> + +<p class="hang"><i>Ready to Serve</i><br /> + Fillet of Sole, Tartare Sauce<br /> + Omelet with Jelly</p> + +<p class="hang"><i>Vegetables</i><br /> + Potatoes in Half Shell<br /> + Brussels Sprouts, Buttered</p> + +<p class="hang"><i>Salads</i><br /> + Chicken Salad<br /> + Head Lettuce Salad with + Thousand Island Dressing<br /> + Fruit Salad</p> + +<p class="hang"><i>Sandwiches</i><br /> + Cream Cheese Sandwiches<br /> + Ham and Olive Sandwiches</p> + +<p class="hang"><i>Breads</i><br /> + Hot Biscuits and Honey<br /> + Assorted Breads and Butter</p> + +<p class="hang"><i>Desserts</i><br /> + Chocolate Meringue Pudding<br /> + Maple Mousse<br /> + Lady Baltimore Cake</p> + +<p class="hang"><i>Beverages</i><br /> + Coffee: per cup for one<br /> + <span class="hang">per pot for one<br /></span> + <span class="hang">per pot for two<br /></span> + Tea: per pot for one<br /> + <span class="hang">per pot for two<br /></span> + Chocolate per cup +<span class="pagenum"><a name="Page_41" id="Page_41">[Pg 41]</a></span></p> + +<hr /> + +<p class="hang"><i>Relishes</i><br /> + Stuffed Olives<br /> + Fresh Shallots<br /> + Raspberry Jam</p> + +<p class="hang"><i>Soup</i><br /> + Cream of Corn Soup</p> + +<p class="hang"><i>Ready to Serve</i><br /> + Broiled Tenderloin of Pork<br /> + Corned Beef Hash with Poached + Egg and Tartare Sauce</p> + +<p class="hang"><i>Vegetables</i><br /> + Sweet Potato Croquettes<br /> + Artichokes with Drawn Butter + Sauce<br /> + Boston Baked Beans and Brown + Bread</p> + +<p class="hang"><i>Salads</i><br /> + Stuffed Tomato<br /> + Head Lettuce with Thousand + Island Dressing<br /> + Asparagus and Cold Chicken Mousse</p> + +<p class="hang"><i>Sandwiches</i><br /> + Date and Nut Sandwiches<br /> + Hot Roast Beef Sandwiches</p> + +<p class="hang"> <i>Breads</i><br /> + Cranberry Muffins<br /> + Assorted Bread and Butter</p> + +<p class="hang"> <i>Desserts</i><br /> + Banana Cream Cake<br /> + Individual Pumpkin Pies<br /> + Ice Cream with Hot Maple + Fudge Pecan Sauce<br /> + Baked Prune Whip</p> + +<p class="hang"> <i>Beverages</i><br /> + Coffee: per cup for one<br /> + <span class="hang">per pot for one<br /></span> + <span class="hang">per pot for two<br /></span> + Tea: per pot for one<br /> + <span class="hang">per pot for two<br /></span> + Chocolate per cup</p> + +<hr /> + +<p class="hang"> <i>Relishes</i><br /> + Honey in Glasses<br /> + Queen Olives<br /> + Raspberry Jam</p> + +<p class="hang"> <i>Soup</i><br /> + Consommé with Vegetables</p> + +<p class="hang"> <i>Ready to Serve</i><br /> + Chicken à la King in Bread Cases<br /> + Meat Rosettes</p> + +<p class="hang"> <i>Vegetables</i><br /> + Scalloped Sweet Potatoes with + Apples<br /> + Fried Oyster Plant</p> + +<p class="hang"> <i>Salads</i><br /> + Lobster Salad<br /> + Head Lettuce Salad with Thousand + Island Dressing<br /> + Delicious Fruit Salad</p> + +<p class="hang"> <i>Sandwiches</i><br /> + Toasted Cheese Sandwiches<br /> + Cold Sliced Tongue Sandwiches</p> + +<p class="hang"> <i>Breads</i><br /> + Date Muffins<br /> + Assorted Breads and Butter<br /> + Bread and Butter Folds</p> + +<p class="hang"> <i>Desserts</i><br /> + Individual Orange Pies<br /> + Baked Alaska<br /> + Wellesley Fudge Cake<br /> + Baked Custards with Maple Sauce</p> + +<p class="hang"> <i>Beverages</i><br /> + Coffee: per cup for one<br /> + <span class="hang">per pot for one<br /></span> + <span class="hang">per pot for two<br /></span> + Tea: per pot for one<br /> + <span class="hang">per pot for two<br /></span> + Chocolate per cup</p></div> + +<h2>CHAPTER IV</h2> + +<h3>SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING</h3> + +<p class="smcapc"> +LIST OF FOODS +<span class="pagenum"><a name="Page_42" id="Page_42">[Pg 42]</a></span></p> + +<div class="blockquot"> +<p class="smcap under"> + Soups</p> +<p class="hang"> + <i>Cream soups</i><br /> + Cream of corn<br /> + Cream of pea<br /> + Cream of tomato<br /> + Cream of asparagus<br /> + Cream of celery<br /> + Cream of potato<br /> + Cream of browned onion<br /> + Cream of navy bean<br /> + Cream of lima bean<br /> + Cream of peanut butter<br /> + Cream of spinach<br /> + Oyster stew<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"> <i>Stock soups</i><br /> + Consommé<br /> + Bouillon<br /> + Tomato bouillon<br /> + Vegetable soup<br /> + Creole soup<br /> + Mutton broth<br /> + Rice tomato soup<br /> + Chicken soup with rice<br /> + Chicken soup with noodles<br /> + Vermicelli<br /> + Clear tomato<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="smcap under"> + Meats</p> +<p class="hang"> + <i>Beef</i><br /> + Rib roast<br /> + Pot roast<br /> + Hot roast beef sandwiches<br /> + Beef à la mode<br /> + Swiss steak<br /> + Steaks, tenderloin and sirloin<br /> + Hungarian goulash<br /> + Beef loaf<br /> + Hamburg balls<br /> +<span class="pagenum"><a name="Page_43" id="Page_43">[Pg 43]</a></span> + Creamed dried beef on toast<br /> + Short ribs and browned potatoes<br /> + Corned beef hash; with poached eggs<br /> + Meat pie<br /> + Meat stew with vegetables<br /> + Meat stew with dumplings<br /> + Meat croquettes<br /> + Corned beef and cabbage<br /> + Beef heart and dressing<br /> + Mock duck<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"> <i>Pork</i><br /> + Roast pork<br /> + Roast pork and dressing<br /> + Roast pork and apple sauce<br /> + Pork chops<br /> + Pork chops with dressing<br /> + Baked ham<br /> + Ham baked in milk<br /> + Broiled ham<br /> + Ham and eggs<br /> + Sausages<br /> + Bacon and eggs<br /> + Broiled pork tenderloin<br /> + Frankfurts<br /> + Spare ribs and sauerkraut<br /> + Spare ribs and dressing<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"> <i>Lamb and mutton</i><br /> + Roast lamb and gravy<br /> + Roast lamb and mint sauce<br /> + Lamb stew with vegetables<br /> + Lamb chops<br /> + Roast mutton<br /> + Mutton chops<br /> + Mutton stew<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"> <i>Veal</i><br /> + Roast veal and dressing<br /> + Breaded veal<br /> + Veal loaf<br /> + Calves liver and bacon<br /> + Veal stew, plain; with vegetables; with peas<br /> + Veal birds<br /> + Breaded veal heart<br /> + Veal rosettes<br /> +<span class="pagenum"><a name="Page_44" id="Page_44">[Pg 44]</a></span> + Veal croquettes<br /> + Scalloped veal with rice<br /> + Veal hearts en casserole<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"> <i>Chicken</i><br /> + Roast chicken<br /> + Chicken fricassee<br /> + Chicken giblets with rice<br /> + Chicken and biscuit<br /> + Creamed chicken, with biscuits; on toast; in bread cases; in timbales<br /> + Chicken pie, white and dark meat; all white meat<br /> + Chicken à la King<br /> + Chicken croquettes<br /> + Hot chicken sandwich<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="smcap under"> + Fish</p> +<p class="hang"> + <i>Salmon</i><br /> + Fresh salmon, Steamed; baked<br /> + Fresh salmon fried in steaks<br /> + Canned salmon in loaf<br /> + Scalloped salmon<br /> + Creamed salmon on toast<br /> + Salmon with lemon<br /> + Salmon croquettes</p> + <p class="hang"><i>Whitefish</i><br /> + Steamed; baked; planked; with dressing</p> + <p class="hang"><i>Trout</i><br /> + Baked; fried</p> + <p class="hang"><i>Codfish</i><br /> + Creamed, on plain boiled potatoes<br /> + Codfish balls</p> + <p class="hang"><i>Halibut</i><br /> + Steamed; fried; baked<br /> + Scalloped fish<br /> + Fish cakes<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="smcap under"> + Oysters</p> +<p> + Scalloped<br /> + Creamed oysters on toast<br /> + Fried<br /> + Oyster cocktail<br /> + Oyster stew<br /> +<span class="pagenum"><a name="Page_45" id="Page_45">[Pg 45]</a></span> + ___________________</p> + +<p class="smcap under"> + Eggs</p> +<p> + Fried with ham + with bacon<br /> + Egg croquettes<br /> + Egg cutlets<br /> + Scrambled eggs with<br /> + <span class="hang"> minced ham<br /></span> + <span class="hang"> with bacon<br /></span> + <span class="hang"> with marmalade<br /></span> + <span class="hang"> with jelly<br /></span> + Poached eggs; on toast<br /> + Baked eggs in ramekin;<br /> + <span class="hang">in potato nest<br /></span> + Steamed eggs<br /> + Creamed eggs on toast<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="smcap under"> + Cheese Dishes</p> +<p> + Cheese fondue<br /> + Cheese soufflé<br /> + Rice and cheese<br /> + Macaroni and cheese<br /> + Hominy and cheese<br /> + Spaghetti and cheese<br /> + Creamed cheese<br /> + Cottage cheese loaf with nuts and green peppers<br /> + Cottage cheese croquettes with white sauce</p> + +<p class="smcap under"> + Meat Substitutes</p> +<p> + Turkish pilaf<br /> + Rice and nut loaf<br /> + Spanish rice<br /> + Peanut and rice loaf<br /> + Lentil loaf<br /> + Rice croquettes<br /> + Spaghetti and tomatoes<br /> + Spaghetti and tomatoes with bacon<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="smcap under"> + Miscellaneous Meat + Dishes</p> <p> + Hash<br /> + Croquettes<br /> + Tongue<br /> + Heart<br /> + Frankfurts + Brains, fried + with scrambled eggs<br /> + Sweetbreads<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="smcap under"> + Vegetables</p> + <p class="hang"><i> + Potatoes</i><br /> + Baked<br /> + Mashed<br /> + Scalloped<br /> + Creamed<br /> +<span class="pagenum"><a name="Page_46" id="Page_46">[Pg 46]</a></span> + American fried<br /> + Browned<br /> + Lyonnaise<br /> + Parsley buttered potatoes<br /> + Stuffed baked potatoes<br /> + Potato chips<br /> + Riced potatoes<br /> + Potato croquettes<br /> + Potato cakes<br /> + Potato cones<br /> + Potato puff<br /> + Plain boiled potatoes<br /> + Diced browned potatoes<br /> + Potatoes au gratin<br /> + Sweet potatoes, boiled<br /> + <span class="hang">Baked<br /></span> + <span class="hang"> Fried<br /></span> + <span class="hang">Scalloped with apples<br /></span> + Sweet potato croquettes<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"> <i>Beans</i><br /> + String beans<br /> + String beans creamed<br /> + Wax beans<br /> + Boiled navy beans<br /> + Baked navy beans<br /> + Green lima beans<br /> + Dried lima beans, boiled<br /> + Baked lima beans<br /> + Kidney beans<br /> + Succotash<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"> <i>Celery</i><br /> + Creamed<br /> + Relish<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Asparagus</i><br /> + Buttered asparagus on toast<br /> + Creamed<br /> + Creamed asparagus on toast</p> + +<p class="hang"><i>Corn</i><br /> + Corn with green and red peppers<br /> + Corn on cob<br /> + Corn pudding<br /> + Succotash<br /> + Scalloped corn<br /> + Corn fritters<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________ +<span class="pagenum"><a name="Page_47" id="Page_47">[Pg 47]</a></span></p> + +<p class="hang"><i>Cabbage</i><br /> + Creamed<br /> + Scalloped<br /> + Scalloped cabbage au gratin<br /> + Fried<br /> + Boiled<br /> + Sauerkraut<br /> + Hot slaw<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Carrots</i><br /> + Buttered, diced<br /> + Creamed<br /> + Buttered carrots and peas<br /> + Creamed carrots and peas<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Cauliflower</i><br /> + Creamed<br /> + Scalloped cauliflower in ramekins; au gratin<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Beets</i><br /> + Buttered<br /> + Beets in vinegar sauce<br /> + Pickled beets<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Eggplant</i><br /> + Fried<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"> <i>Hominy</i><br /> + Fried<br /> + Creamed<br /> + Scalloped<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Onions</i><br /> + Buttered<br /> + Creamed<br /> + Scalloped<br /> + Fried<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Macaroni</i><br /> + Macaroni and tomatoes<br /> + Macaroni croquettes<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Spaghetti</i><br /> + Spaghetti and tomatoes<br /> + Spaghetti croquettes<br /> + Spaghetti and tomatoes with bacon<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Peas</i><br /> + Buttered<br /> +<span class="pagenum"><a name="Page_48" id="Page_48">[Pg 48]</a></span> + Buttered peas and carrots<br /> + Creamed<br /> + Creamed peas and carrots<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Peppers</i><br /> + Stuffed with corn<br /> + Stuffed with meat<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Rice</i><br /> + Rice with gravy, southern style<br /> + Rice with cream<br /> + Rice croquettes<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Parsnips</i><br /> + Fried<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Spinach</i><br /> + Spinach and lemon<br /> + Spinach and egg<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Squash</i><br /> + Baked<br /> + Mashed<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Turnips</i><br /> + Creamed<br /> + Buttered, diced<br /> + Mashed<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"> <i>Rutabagas</i><br /> + Mashed<br /> + Creamed<br /> + Buttered<br /> + ___________________</p> + +<p class="hang"><i>Tomatoes</i><br /> + Stewed<br /> + Stewed tomatoes with bread<br /> + Scalloped<br /> + Baked<br /> + Stuffed<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="under smcap"> + Breads</p> + + <p class="hang"><i>Quick breads</i><br /> + White muffins<br /> + Graham muffins<br /> + Bran muffins<br /> + Corn meal muffins<br /> + Date muffins<br /> + Rice muffins<br /> + Crumb muffins<br /> +<span class="pagenum"><a name="Page_49" id="Page_49">[Pg 49]</a></span> + Blueberry muffins<br /> + Bacon muffins<br /> + Cranberry muffins<br /> + Corn bread<br /> + Brown bread<br /> + Baking-powder biscuit<br /> + Baking-powder biscuit cinnamon rolls, with frosting<br /> + Baking-powder nut bread<br /> + Baking-powder nut and raisin bread<br /> + Baking-powder brown bread<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Yeast breads</i><br /> + White bread<br /> + Graham bread<br /> + Oatmeal bread<br /> + Raisin bread<br /> + Nut bread<br /> + Coffee cake<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Rolls</i><br /> + Cottage rolls<br /> + Parker House rolls<br /> + Clover-leaf rolls<br /> + Cinnamon rolls<br /> + Raised muffins<br /> + Hot cross buns<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="under smcap"> + Sandwiches</p> + <p>Lettuce<br /> + Olive<br /> + Olive and egg<br /> + Celery<br /> + Celery and chicken<br /> + Chicken<br /> + Ham<br /> + Peanut<br /> + Fig and nut<br /> + Cheese<br /> + Cheese and pimento<br /> + Meat<br /> + <span class="hang">Ham sliced<br /></span> + <span class="hang">Ham minced<br /></span> + <span class="hang">Meat minced<br /></span> + Fig and date<br /> + Raisin and nut<br /> + Cucumber<br /> + Parsley butter<br /> + Egg<br /> + Tomato and cucumber<br /> + Green pepper<br /> +<span class="pagenum"><a name="Page_50" id="Page_50">[Pg 50]</a></span> + Club<br /> + Toasted cheese<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="under smcap"> + Salads</p> + <p class="hang"><i>Vegetable salads</i><br /> + Asparagus<br /> + Cabbage<br /> + Cabbage salad with nuts<br /> + Cabbage salad with pickles and green peppers<br /> + Cabbage and ham<br /> + Cabbage and salmon<br /> + Cabbage and tuna fish<br /> + Cabbage and shrimp<br /> + Cabbage and pineapple<br /> + Celery and apple<br /> + Stuffed celery<br /> + Tomato salad<br /> + <span class="hang">Whole, stuffed<br /></span> + <span class="hang">Half<br /></span> + <span class="hang">Sliced<br /></span> + Tomato and cucumber<br /> + Spring salad (head lettuce, tomato, onion, radishes, + peppers, cucumber)<br /> + String bean<br /> + Kidney bean<br /> + Spinach mounded with sliced egg<br /> + Head lettuce with mayonnaise<br /> + Head lettuce with French dressing<br /> + Head lettuce with Thousand Island dressing<br /> + Lettuce shredded with egg<br /> + Deviled eggs<br /> + Potato<br /> + Cucumber<br /> + Sliced cucumbers in vinegar<br /> + Combination<br /> + Vegetable salad, peas, celery, beets<br /> + Perfection<br /> + Sliced onions in vinegar<br /> + Egg, cheese and pickle<br /> + Tomato aspic<br /> + Tomato and celery<br /> + Celery, peas and nuts<br /> + Cabbage, celery, meat, pimento<br /> +<span class="pagenum"><a name="Page_51" id="Page_51">[Pg 51]</a></span> + Celery and beet<br /> + Mashed potato<br /> + Bean and beet<br /> + Sliced Bermuda onion<br /> + Squares of New York cheese on lettuce<br /> + Carrot and raisin<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"> <i>Fruit salads</i><br /> + Orange, grapefruit and pineapple<br /> + Waldorf<br /> + Apple, banana and date<br /> + White grape, apple and nut<br /> + Orange and nut<br /> + Apple and pineapple<br /> + Pear<br /> + Pineapple and celery<br /> + Pineapple and nut<br /> + Date and cottage cheese<br /> + Prune and cottage cheese<br /> + Pineapple and grated cheese<br /> + Argyle<br /> + Banana<br /> + Prune and peanut butter<br /> + Grapefruit<br /> + Fruit salad with ginger ale<br /> + Banana, peanut and carrot</p> + +<p class="hang"><i>Fish and meat salads</i><br /> + Salmon and celery<br /> + Sardine<br /> + Tuna fish<br /> + Shrimp<br /> + Lobster<br /> + Chicken<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Cottage cheese salads</i><br /> + Molded and sliced with celery<br /> + Molded and sliced with green peppers and nuts<br /> + Balls rolled in nuts<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="under smcap"> + Desserts</p> +<p class="hang"><i>Hot puddings</i><br /> + Rice and raisins with hard sauce<br /> + Rice and raisins with cream<br /> +<span class="pagenum"><a name="Page_52" id="Page_52">[Pg 52]</a></span> + Rice custard<br /> + Chocolate rice pudding<br /> + Baked rice pudding<br /> + Lemon rice pudding<br /> + Rice compote with peaches<br /> + <span class="hang">with raspberries<br /></span> + <span class="hang">with prunes<br /></span> + Baked tapioca custard with meringue<br /> + Apple tapioca<br /> + Prune pudding<br /> + Indian pudding<br /> + Bread pudding<br /> + Chocolate bread pudding<br /> + Cottage pudding<br /> + Grapenut pudding<br /> + Apple fritters<br /> + Corn fritters<br /> + Banana fritters<br /> + Pineapple fritters<br /> + Orange fritters<br /> + Plain fritters<br /> + Apple dumplings<br /> + Apple batter pudding<br /> + Brown Betty with lemon sauce<br /> + Steamed suet pudding<br /> + Steamed cherry pudding<br /> + Steamed date pudding<br /> + Steamed carrot pudding<br /> + Prunecot shortcake<br /> + Peach shortcake<br /> + Orange shortcake<br /> + Strawberry shortcake<br /> + Peach cobbler<br /> + Apricot cobbler<br /> + Cherry cobbler<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>Cold puddings</i><br /> + Baked custard<br /> + Caramel custard<br /> + Maple nut mold, custard sauce<br /> + Chocolate blanc mange<br /> + Tapioca cream<br /> + Raspberry tapioca<br /> + Caramel tapioca<br /> + Pineapple tapioca<br /> + Apple tapioca<br /> +<span class="pagenum"><a name="Page_53" id="Page_53">[Pg 53]</a></span> + Fruit whips<br /> + Strawberry<br /> + Prune<br /> + Apricot<br /> + Plum<br /> + Caramel Bavarian cream<br /> + Cornstarch pudding with chocolate sauce<br /> + <span class="hang">with berry sauce<br /></span> + <span class="hang">with custard sauce<br /></span> + Fig tapioca<br /> + Fruit cocktail<br /> + Charlotte russe<br /> + Floating island<br /> + Orange custard<br /> + Fruit gelatin<br /> + Norwegian prune pudding<br /> + Pineapple pudding<br /> + Rice Bavarian pudding<br /> + Rhubarb tapioca<br /> + Snow pudding<br /> + Raisin tapioca<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="under smcap"> + Fruits</p> + <p class="hang"><i>Sauces</i><br /> + <span class="hang">Prunes<br /></span> + <span class="hang">Apricots<br /></span> + <span class="hang">Cranberry<br /></span> + <span class="hang">Rhubarb<br /></span> + <span class="hang">Apple<br /></span> + <span class="hang">Stewed figs<br /></span> + Baked apples<br /> + Cherries<br /> + <span class="hang">White<br /></span> + <span class="hang">Red<br /></span> + Oranges<br /> + <span class="hang">whole<br /></span> + <span class="hang">sliced<br /></span> + Bananas<br /> + Dates with whipped cream<br /> + Grapefruit<br /> + Pears<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="under smcap"> + Ice Creams</p> + <p><i>Orange parfait<br /> + Mousse</i><br /> + <span class="hang">Maple<br /></span> + <span class="hang">Pineapple<br /></span> +<span class="pagenum"><a name="Page_54" id="Page_54">[Pg 54]</a></span> + <span class="hang">Vanilla nut<br /></span> + <span class="hang">___________________<br /></span> + <span class="hang">___________________<br /></span> + <span class="hang">___________________<br /></span> + <span class="hang">___________________<br /></span> + <span class="hang">___________________<br /></span> + <span class="hang">___________________</span></p> + +<p class="hang"> <i>Sherbets</i><br /> + Lemon<br /> + Orange<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"> <i>Ice cream</i><br /> + Vanilla<br /> + Strawberry<br /> + Chocolate<br /> + Maple<br /> + Macaroon<br /> + Greengage<br /> + Peach<br /> + Tutti Frutti<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="under smcap"> + Ices</p> +<p>Orange<br /> + Lemon<br /> + Strawberry<br /> + Apricot<br /> + Pineapple<br /> + Grape<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="under smcap"> + Cakes</p> +<p>Yellow or white cake<br /> + <span class="hang">with vanilla frosting<br /></span> + <span class="hang">with fig frosting<br /></span> + <span class="hang">with raisin frosting<br /></span> + <span class="hang">with cocoanut frosting<br /></span> + <span class="hang">with maple frosting<br /></span> + <span class="hang">with nut frosting<br /></span> + <span class="hang">with orange frosting<br /></span> + <span class="hang">with chocolate frosting<br /></span> + <span class="hang">with nut and raisin frosting<br /></span> + <span class="hang">with pineapple frosting<br /></span> + <span class="hang">with date frosting<br /></span> + <span class="hang">with maraschino cherry frosting<br /></span> + Chocolate cake<br /> + Lady Baltimore cake<br /> + Lord Baltimore cake<br /> +<span class="pagenum"><a name="Page_55" id="Page_55">[Pg 55]</a></span> + Fudge cake<br /> + Apple-sauce cake<br /> + Gingerbread<br /> + <span class="hang">with whipped cream<br /></span> + <span class="hang">with chocolate frosting<br /></span> + Sponge cake with frosting<br /> + Sponge cake with whipped cream<br /> + Lemon filled layer cake<br /> + Individual cakes<br /> + Spice cake<br /> + Banana cake with meringue<br /> + Marble cake<br /> + Sunshine cake<br /> + Angel food cake<br /> + Strawberry cake (white cake, with sliced strawberries in the frosting)<br /> + French pastries<br /> + Martha Washington pie<br /> + Cream puffs with vanilla custard filling<br /> + <span class="hang">with chocolate custard filling<br /></span> + <span class="hang">with whipped cream<br /></span> + Tarts<br /> + <span class="hang">Lemon<br /></span> + <span class="hang">Orange<br /></span> + Marguerites<br /> + Cookies<br /> + <span class="hang">Fruit<br /></span> + <span class="hang">Sugar<br /></span> + <span class="hang">Spice<br /></span> + <span class="hang">Oatmeal<br /></span> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + Doughnuts<br /> + <span class="hang">Plain<br /></span> + <span class="hang">Raised<br /></span> + Jelly roll with jelly filling<br /> + <span class="hang">with chocolate custard filling<br /></span> + <span class="hang">with vanilla custard filling<br /></span> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="under smcap"> + Pies</p> + <p class="hang"><i>Two-crust</i><br /> + Canned apple<br /> + Fresh apple<br /> + Cranberry pie, latticed<br /> +<span class="pagenum"><a name="Page_56" id="Page_56">[Pg 56]</a></span> + Cranberry and raisin<br /> + Blueberry<br /> + Apricot (dried)<br /> + Red raspberry<br /> + Black raspberry<br /> + Blackberry<br /> + Loganberry<br /> + Gooseberry<br /> + Gooseberry and raisin<br /> + Cherry<br /> + Mince<br /> + Rhubarb<br /> + Peach<br /> + Raisin<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="hang"><i>One-crust</i><br /> + Lemon<br /> + Banana cream<br /> + Custard<br /> + Pumpkin<br /> + Chocolate<br /> + Butterscotch<br /> + Apricot cream<br /> + Pineapple<br /> + Cream<br /> + Cocoanut cream<br /> + Sour cream<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________<br /> + ___________________</p> + +<p class="under smcap"> Beverages</p> +<p> + Coffee<br /> + Tea<br /> + <span class="hang">Green<br /></span> + <span class="hang">Black<br /></span> + <span class="hang">Iced<br /></span> + Chocolate<br /> + <span class="hang">with whipped cream<br /></span> + <span class="hang">with marshmallows<br /></span> + Cocoa<br /> + <span class="hang">Hot<br /></span> + <span class="hang">Iced<br /></span> + Milk<br /> + Buttermilk<br /> + Lemonade<br /> + Lemonade and orangeade<br /> + Orange juice<br /> + Ginger-ale lemonade with mint<br /> + Fruit punch<br /> + Spiced grapejuice</p></div> + +<h4>SEASONAL CHART OF FOODS</h4> + +<p class="center">(Spaces are left for additions) +<span class="pagenum"><a name="Page_57" id="Page_57">[Pg 57]</a></span></p> + +<table summary="Chart of Seasonal Foods" width="100%" border="1" class="hangt" cellpadding="6"> + +<tr class="smcapt"><td> </td><td>Winter</td><td>Spring</td><td>Summer</td><td>Fall</td></tr> + +<tr valign="top"><td><i>Soups</i></td> +<td><p> Celery </p> +<p>Oyster stew</p> +<p> </p> +<p> </p> +<p> </p></td> +<td><p>Fresh asparagus</p></td> +<td></td><td><p>Celery</p> +<p>Oyster stew </p></td></tr> +<tr valign="top"><td><i>Meats</i></td><td> +<p>Sausage </p> +<p>Spare ribs </p> +<p>Fried rabbit </p> +<p>Turkey </p> +<p>Goose </p> +<p>Duck </p> +<p> </p> +<p> </p> +<p> </p> +<p> </p> +</td><td> +<p>Lamb </p> </td><td> +<p>Lamb </p> </td><td> +<p>Sausage </p> +<p>Spare ribs </p> +<p>Fried rabbit</p> +<p>Turkey </p> +<p>Goose </p> +<p>Duck </p></td></tr> + <tr valign="top"> +<td><i>Meat Substitutes</i></td><td></td><td> Mushrooms</td><td></td><td><p>Stuffed + peppers </p> + <p>Mushrooms </p><p> </p><p> </p><p> </p> +<p> </p><p> </p></td></tr><tr valign="top"> +<td><i>Fish</i></td><td><p>Oysters<br /> + creamed <br /> + scalloped <br /> + fried <br /> + cocktail </p></td><td></td><td></td><td> +<p>Oysters<br /> + creamed <br /> + scalloped <br /> + fried <br /> + cocktail </p><p> </p><p> </p><p> </p> +<p> </p><p> </p></td></tr> +<tr valign="top"><td><i>Vegetables</i></td><td><p> +Sweet potatoes<br /> +<span class="pagenum"><a name="Page_58" id="Page_58">[Pg 58]</a></span> + baked <br /> + boiled <br /> + browned <br /> + glazed <br /> + mashed <br /> + fried <br /> + scalloped <br /> + with + apples </p> +<p>Cauliflower <br /> + creamed <br /> + buttered <br /> + scalloped </p> +<p>Hubbard + squash <br /> + baked <br /> + mashed </p> +<p>Parsnips </p> +<p>Brussels + sprouts </p><p> </p><p> </p><p> </p> +<p> </p><p> </p></td><td> +<p>New potatoes <br /> + buttered <br /> + with parsley<br /> + creamed </p> +<p>Asparagus<br /> + buttered <br /> + creamed </p><p> </p><p> </p><p> </p> +<p> </p><p> </p> +</td> +<td> +<p>String + beans </p> +<p>Lima beans </p> +<p>Fresh peas </p> +<p>Corn on cob</p> +<p>Eggplant </p> +<p>Summer + squash </p> +<p> Tomatoes </p> </td><td> +<p>Sweet potatoes<br /> + baked <br /> + boiled <br /> + browned <br /> + glazed <br /> + mashed <br /> + fried <br /> + scalloped + with + apples </p> +<p>Hubbard + squash <br /> + baked <br /> + mashed </p> +<p>Tomatoes </p> +<p>Parsnips </p> +<p>Eggplant </p> +<p>Brussels + sprouts </p> +<p>Celery + creamed </p> </td></tr> <tr valign="top"> +<td><i>Salads</i></td><td><p>Grapefruit</p></td><td> +<p>Fresh + asparagus</p> +<p>Cucumber </p> +<p>Fresh young + onion </p> +<p>Radishes </p> +<p>Watercress </p> +<p> </p><p> </p><p> </p> +<p> </p><p> </p></td><td> +<p>Cucumber </p> +<p>Fresh young + onion </p> +<p>Radishes</p> +<p>Tomato </p></td><td> +<p>Stuffed + celery </p> +<p>Cucumbers </p> +<p>Tomato </p> +<p>Grapefruit</p></td></tr><tr valign="top"> +<td><i>Breads</i></td><td><p>Cranberry muffins</p></td> +<td><p>Hot cross buns</p></td><td><p>Blueberry muffins</p></td><td> +<p>Cranberry muffins</p><p> </p><p> </p><p> </p><p> </p> +<p> </p><p> </p></td></tr> +<tr valign="top"><td><i>Deserts</i></td><td> +<p>Mince pie </p> +<p>Pumpkin pie </p> +<p>Cranberry pie<br /> + jelly <br /> + sauce </p> +<p>Grapefruit +<span class="pagenum"><a name="Page_59" id="Page_59">[Pg 59]</a></span> </p> + <p> </p><p> </p><p> </p><p> </p> +<p>Cranberry and + raisin pie </p> +<p>Raisin pie </p> </td> +<td><p>Baked + rhubarb </p> +<p>Rhubarb + tapioca </p> +<p>Strawberry + shortcake </p> +<p>Fresh + pineapple + sauce</p> +<p>Fresh + strawberries</p> + <p> </p><p> </p> +<p>Rhubarb pie </p> +<p>Rhubarb and + raisin pie </p></td><td> +<p>Blueberries</p> +<p>Raspberries</p> + <p> </p><p> </p> +<p>Fresh apple + sauce </p> +<p>Fresh + apricots </p> +<p>Fresh + peaches </p> +<p>Fresh plums</p> +<p>Concord + grapes </p> +<p>Cantaloupe </p> + +<p>Watermelon </p></td><td> +<p>Mince pie </p> +<p>Pumpkin pie </p> +<p>Cranberry pie <br /> + jelly <br /> + sauce </p> +<p>Grapefruit </p> +<p>Fresh pears </p> +<p>Baked pears </p> +<p>Fresh apricots</p> +<p>Fresh peaches </p> +<p>Fresh plums </p> +<p>Concord + grapes </p> +<p>Tokay grapes </p> +<p>Cantaloupe </p> + <p> </p><p> </p> +<p>Watermelon </p> +<p>Cranberry and + raisin pie </p></td></tr><tr valign="top"> +<td><i>Beverages</i></td><td><p>Hot cocoa</p><p>Hot chocolate</p></td><td> +<p>Lemonade </p> +<p>Lemonade + with fresh + mint </p> +<p>Iced cocoa </p> +<p>Iced chocolate</p> +<p>Iced coffee </p> </td><td> +<p>Lemonade </p> +<p>Lemonade + with + fresh + mint </p> +<p>Iced tea </p> +<p>Iced cocoa </p> +<p>Iced + chocolate</p> +<p>Iced coffee</p> +<p> </p><p> </p><p> </p><p> </p> +<p> </p><p> </p></td><td></td></tr><tr valign="top"> +<td><i>Breakfast dishes</i></td><td> +<p>Buckwheat + cakes with + sausage </p> +<p>Fried hominy + cakes </p><p> </p><p> </p><p> </p> +<p> </p><p> </p> +</td><td></td><td></td><td><p>Buckwheat + cakes with + sausage </p> +</td></tr> +</table> + + +<h4>POPULAR FOOD COMBINATIONS</h4> + +<p>Since it is customary to plan the menu, using the meat as a basis, and +since custom and good usage make certain combinations popular, a list of +such combinations is given below with the idea that others may be added +as desired. +<span class="pagenum"><a name="Page_60" id="Page_60">[Pg 60]</a></span> +</p> + +<h4>SUGGESTIVE AND POPULAR FOOD COMBINATIONS</h4> + +<table summary="Suggestive and Popular Food Combinations" border="1" class="hangt" cellpadding="6"> +<tr class="smcap"><td>Kind of Meat</td><td>Vegetable Combination</td><td>Salad, Sauce and Bread +Combination</td><td>Dessert Combination</td></tr> +<tr valign="top"><td> +Beef</td><td> +<p>Potatoes-Irish <br /> + (prepared in any + form) </p> +<p>Cauliflower </p> +<p>Beets </p> +<p>Salsify </p> +<p>Tomatoes </p> +<p>Mushrooms </p> +<p>Corn</p></td><td></td><td></td></tr> <tr valign="top"> +<td>Beef, + corned </td><td> +<p>Cabbage </p> +<p>Boiled potatoes </p> +<p>Cauliflower </p> +<p>Brussels sprouts </p> </td><td> +<p>Cabbage slaw </p> +<p>Perfection salad + with mayonnaise</p> +<p>Tartare sauce </p> +</td><td></td></tr><tr valign="top"><td> +Chicken</td><td> +<p>Sweet potatoes </p> +<p>Squash </p> +<p>Celery </p> +<p>Onions </p> +<p>Asparagus </p> +<p>Peas </p> +<p>Green corn </p> +<p>Mushrooms </p> +<p>Rice </p> </td><td> +<p>Head lettuce </p> +<p>Tomato </p> +<p>Cucumber </p> +<p>Asparagus </p> +<p>Fruit </p> +<p>Cranberry muffins </p> +<p>Beaten biscuit </p> +<p>Hot biscuit </p> +<p>Cranberry sauce </p> </td><td></td></tr><tr valign="top"> <td> +Fish </td><td> +<p>Tomatoes </p> +<p>Onions </p> +<p>French fried + potatoes </p> +<p>Creamed potatoes </p> +<p>Browned potatoes </p> +<p>Spinach with lemon</p> +<p>Stuffed peppers</p> </td><td> +<p>Tartare sauce </p> +<p>Hollandaise sauce </p> +<p>Egg sauce </p> +<p>Lemon sauce </p> +<p>Tomato sauce </p> +<p>Vegetable salads + (of all kinds) </p> +<p>Perfection salad </p> +<p>Cucumber sauce </p> </td><td> +<p>Lemon pie </p> +<p>Fruit gelatin </p> +<p>Fruit cocktail </p> +<p>Lemon rice pudding</p> +<p>Fruit tapiocas </p> +<p>Baked rhubarb </p> +<p>Pineapple pudding</p> </td></tr> + +<tr valign="top"> + +<td>Ham<a name="ham" id="ham"></a> </td> + +<td> +<p>Potatoes <br /> + Creamed <br /> + Browned <br /> + Parsley buttered<br /> + Baked </p> +<p>Sweet potatoes <br /> + Baked <br /> + Glazed <br /> + Fried <br /> + Mashed </p> +<p>Carrots </p> +<p>Hominy </p> +<p>Rice +<span class="pagenum"><a name="Page_61" id="Page_61">[Pg 61]</a></span> </p> +<p>Beans <br /> + Lima, baked <br /> + Navy, baked <br /> + String </p> +<p>Spinach </p> +<p>Corn </p> +<p>Cabbage </p> +<p>Brussels sprouts </p> +<p>Cauliflower </p> </td> + +<td> +<p>Potato salad </p> +<p>Cabbage slaw </p> +<p>All vegetable + combination salads</p> +<p>Spinach salad </p> +<p>Head lettuce </p> +<p>Apple salad </p> +<p>Mustard sauce </p> +<p>Steamed brown + bread </p> +<p>Corn muffins </p> +<p>Corn bread </p> +<p>Hot biscuit </p> </td> + +<td> +<p>Pumpkin pie </p> +<p>Indian pudding</p> +<p>Apple pie </p> +<p>Baked apples </p> +<p>Apple fritters</p> +<p>Apple sauce </p> +<p>Apple dumpling</p> +<p>Apple tapioca </p> +<p>Baked custard </p> +<p>Ginger cake </p> </td></tr> + +<tr valign="top"> +<td>Lamb and + mutton </td> + +<td> +<p>Potatoes <br /> + Mashed <br /> + Browned <br /> + Parsley buttered + (with chops) </p> +<p>Peas </p> +<p>Carrots </p> +<p>Asparagus </p> +<p>Tomatoes </p> </td> + +<td> + <p> </p> + <p> </p> + <p> </p> +<p> </p> +<p> </p> +<p>Sauces <br /> + Mint <br /> + Caper <br /> + Red currant jelly </p></td><td></td></tr> + +<tr valign="top"> + +<td> +<p>Pork<br /> + (<a href="#ham"><i>See</i> + Ham</a>) </p> </td> + +<td> +<p>Tomatoes </p> +<p>Parsnips </p></td> + +<td> +<p>Cranberry sauce</p></td> + +<td><p>Acid desserts</p></td></tr><tr valign="top"><td>Veal</td><td> +<p>Potatoes <br /> + Mashed <br /> + Browned <br /> + Creamed <br /> + (with breaded + veal) </p> +<p>Sweet potatoes <br /> + (in any form) </p> +<p>Celery </p> +<p>Cauliflower </p> +<p>Cabbage </p> +<p>Brussels sprouts </p> +<p>String beans </p> +<p>Tomatoes </p> +<p>Peas </p> </td><td> +<p>All vegetable salads</p> +<p>All fruit salads </p> +<p>Hot breads or rolls </p> +</td><td> +</td></tr></table> + + +<h4>WAYS OF USING LEFT-OVER FOODS</h4> + +<table summary="Ways of Using Left-Over Foods" border="1" class="hangt" cellpadding="6"> <tr class="smcap"> +<td> Left-over Meats +<span class="pagenum"><a name="Page_62" id="Page_62">[Pg 62]</a></span></td><td>Left-over Vegetables</td></tr><tr valign="top"><td> +<p>Croquettes </p> +<p>Scalloped meat with rice or + or potato </p> +<p>Shepherd's pie </p> +<p>Ham with scrambled eggs </p> +<p>Ham fondue or omelet </p> +<p>Hash </p> +<p>Hash with poached eggs </p> +<p>Meat pie (biscuit) </p> +<p>Meat pie with dressing </p> +<p>Meat balls rolled in cooked rice</p> +<p>Minced meat on toast </p> +<p>Mincemeat for pie </p> +<p>Minced meat in ramekins </p> +<p>Stews </p> +<p>Stuffed peppers </p> +<p>Stuffed tomato </p> +<p>Meat bones cooked for stock </p> + </td><td> +<p>Buttered vegetables may be used in<br /> + Soup <br /> + Creole soup <br /> + Meat stews <br /> + Hash <br /> + Salmon loaf (peas and celery) <br /> + Peas in omelet <br /> + Stuffed peppers <br /> + Stuffed tomatoes </p> +<p>Rice may be used in <br /> + Scalloped rice with cheese<br /> + Soups <br /> + Puddings <br /> + Croquettes <br /> + Hash <br /> + Salmon or fish loaves </p> +<p>Potatoes, used same as rice </p> +<p>All creamed vegetables can be + scalloped or used in soup </p> </td></tr></table> +<p> </p> + +<table summary="Left-over foods continued" border="1" class="hangt" cellpadding="6"> <tr class="smcap"> +<td>Left-over Fruits +And Juices</td><td> +Left-over Breads +And Cakes </td><td> +Left-over Dairy Products +And Eggs +</td></tr><tr><td> +<p>Blanc manges</p> +<p>Brown Betty </p> +<p>Cocktail </p> +<p>Cobbler </p> +<p>Scalloped fruit </p> +<p>Gelatin </p> +<p>Mince pie filling</p> +<p>Fruit salads </p> +<p>Sherbets and ices</p> +<p>Tapiocas </p> +<p>Whips </p> </td><td> +<p>Bread puddings </p> +<p>Brown bread </p> +<p>Brown Betty </p> +<p>Crumb pancakes </p> +<p>Crumb cookies </p> +<p>Crumb muffins </p> +<p>Dressing </p> +<p>Scalloped fruit </p> +<p>Fondues </p> +<p>Meat loaf </p> +<p>Hamburg balls </p> +<p>Stewed tomatoes </p> </td><td> +<p>Dairy <br /> + Sour milk <br /> + <span class="hang">cakes <br /></span> + <span class="hang">corn bread <br /> </span> + <span class="hang">gingerbread <br /></span> + <span class="hang">muffins <br /></span> + <span class="hang">pancakes <br /></span> + Sour cream <br /> + <span class="hang">butter <br /></span> + <span class="hang">corn bread <br /></span> + <span class="hang">spice cake <br /> </span> + <span class="hang">salad dressing <br /> </span> + Cheese <br /> + <span class="hang">bean loaf <br /> </span> + <span class="hang">cottage cheese loaf <br /></span> + <span class="hang">cottage cheese + croquettes <br /></span> + <span class="hang">rice and cheese <br /></span> + Salads <br /> + <span class="hang">soufflés <br /></span> + <span class="hang">fondues <br /> </span> + Eggs, broken <br /> + <span class="hang">dipping mixture <br /></span> + <span class="hang">cakes <br /></span> + <span class="hang">custards <br /></span> + <span class="hang">croquettes <br /> </span> + <span class="hang">salad dressing </span> </p></td></tr> +</table> + + +<h4>Garnishes</h4> + +<p>Clever use of garnishes will do a great deal to make servings +attractive, to develop surprise and stimulate appetite. +<span class="pagenum"><a name="Page_63" id="Page_63">[Pg 63]</a></span></p> + +<p>A list of garnishes appropriate to different kinds of food appears +below. Of course there are many others, and the number of different ways +in which ordinary garnishes can be used effectively is surprisingly +large. The alert manager will observe what others in his field are +doing, and will discover many ingenious ideas by reading food journals +and women's magazines.</p> + +<p>The garnishes used for soups are practically the same whether for cream +or clear soups.</p> +<div class="blockquot"> +<p> + Wafers, cheese and plain<br /> + Croutons<br /> + Olives<br /> + Radishes<br /> + Celery hearts<br /> + Whipped cream (on cream soups)</p></div> + +<p> +Some meat garnishes can be used at all times; others are especially +adapted to certain kinds of meat.</p> +<div class="blockquot"> +<p class="hang"> In general<br /> + Parsley<br /> + Watercress, in season<br /> + Mixed pickles</p> + +<p class="hang"> For steaks<br /> + Lemons cut in fancy shapes<br /> + Sautéd mushrooms<br /> + Potato roses<br /> + Stuffed tomatoes<br /> + Stuffed peppers<br /> + Grilled and buttered Brussels sprouts</p> + +<p class="hang"> For fish<br /> + Lemons, in slices and cut in fancy shapes<br /> + Cucumber baskets, filled with dressing<br /> + Parsley<br /> + Watercress<br /> +<span class="pagenum"><a name="Page_64" id="Page_64">[Pg 64]</a></span> + Clam shells, stuffed with clams and mushrooms<br /> + Mushrooms, sautéd<br /> + Potatoes, cut in fancy shapes, such as shoe strings + or lattice, and fried in deep fat</p></div> + +<p>There are certain garnishes which it is customary to use with salads, +especially with chicken salad.</p> + +<div class="blockquot"><p class="hang"> For chicken salad<br /> + Hard-cooked eggs, sliced or cut in eighths<br /> + Lemons, sliced<br /> + Pickles<br /> + Paprika<br /> + Parsley<br /> + Capers<br /> + Olives<br /> + Head lettuce cups</p> + +<p class="hang"> For fish salad<br /> + Pickles<br /> + Olives<br /> + Lemons, cut in fancy shapes<br /> + Cucumber baskets holding extra salad dressing<br /> + Paprika<br /> + Parsley</p> + +<p class="hang"> For fruit salad<br /> + Tiny cheese balls<br /> + Cheese balls rolled in chopped nuts<br /> + Tiny sandwiches<br /> + Olives<br /> + <span class="hang">green<br /></span> + <span class="hang">ripe<br /></span> + <span class="hang">stuffed<br /></span> + Cheese straws in fancy shapes</p></div> + +<p>Very often where sandwiches are ordered they will serve as the main dish +of the luncheon meal. They +<span class="pagenum"><a name="Page_65" id="Page_65">[Pg 65]</a></span> +should be made as appetizing as possible by +the use of suitable garnishes.</p> + +<div class="blockquot"> +<p> Pickles<br /> + Olives<br /> + Cheese balls<br /> + Parsley<br /> + Watercress<br /> + Attractive paper or plain linen doilies<br /> + Nut meats</p></div> + +<p>Desserts by their very nature, require some garnish to make them the +perfect and satisfying last course which they should be. Candied fruit, +marshmallows, slices of fresh orange or strawberries in season, whipped +cream and bright candies add the needed bit of color. Here the use of +paper doilies, glasses and attractively shaped china dishes is a great +factor in appearance.</p> + + +<hr /> + +<h2>CHAPTER V</h2> + +<h3>FORMS</h3> + + +<p class="smcapc">THE IMPORTANCE AND USE OF FORMS</p> + +<p> +<span class="pagenum"><a name="Page_66" id="Page_66">[Pg 66]</a></span> +Printed forms or other practical aids which may help to reduce menu +planning to a systematic routine are invaluable. Forms such as the party +engagement blanks, shown elsewhere, and the meat order blank and menu +blanks below tend to a desirable standardization. Since meat orders for +the week are usually made out first and the menus planned around the +meats, a form similar to the one shown below, with adaptations for the +particular institution, may be helpful.</p> + +<p>The lists of foods and the list of seasonal changes and garnishes +contained in this book will save mental effort and tedium in planning by +suggesting new combinations and variety.</p> + +<p>Probably no single device will serve different kinds of institutions, +but the principle of using appropriate printed forms to help in +remembering details holds good for all institutions.</p> + +<h4>MEAT ORDER</h4> + +<table summary="Sample Meat Order" class="hangt" cellpadding="6"> + +<tr><th colspan="3"><p><span class="smcap">Week Beginning</span> December 6, 1920.</p></th> +<th colspan="3" class="right noright"><span class="smcap">Where</span> University Cafeteria</th></tr> + +<tr class="smcap"> +<th>Deliver</th> +<th>Amount</th> +<th>Cuts</th> +<th>Specifications</th> +<th>Cost</th> +<th class="noright">Use</th> +</tr> + +<tr class="top"><td><i>Mon.</i> A.M.</td> +<td>30 lb.</td> +<td><p>beef shoulder clod</p></td> +<td></td> +<td>.13</td> +<td class="noright">Mon. night</td></tr> + +<tr><td>A.M.</td> +<td>2 lb.</td> +<td>bacon</td> +<td><p>Best grade, cut 36 slices to lb.</p></td> +<td>.37 </td><td class="noright">Tues. morning </td></tr> + +<tr><td>P.M.</td> +<td>40 lb.</td> +<td>pork loin </td> +<td>10 to 12 lb. loin </td> +<td>.26</td><td class="noright">Tues. noon </td></tr> + +<tr><td> P.M.</td> +<td>20 lb.</td> +<td>beef stew</td> +<td><p>1-inch cubes, no bones, no gristle</p></td> +<td>.13½</td> +<td class="noright">Tues. noon </td></tr> + +<tr class="top"><td><i>Tues.</i> A.M. +<span class="pagenum"><a name="Page_67" id="Page_67">[Pg 67]</a></span></td> +<td>20 lb.</td> +<td> <p>short ribs of beef</p> </td> +<td></td> +<td> .07½ </td><td class="noright"> Tues. noon </td></tr> + +<tr><td>A.M.</td> +<td>15 lb.</td> +<td>sausage</td> +<td>best grade, no cereal </td> +<td>.18 </td><td class="noright"> Tues. night </td></tr> + +<tr><td>A.M.</td> +<td>20 lb.</td> +<td>cottage cheese</td> +<td></td> +<td>.12 </td><td class="noright">Tues. night</td></tr> + +<tr><td>P.M.</td> +<td>50 lb.</td> +<td><p>chickens, 4 to 5 lbs. each </p></td> +<td><p>to arrive <i>frozen</i></p></td> +<td>.24</td> +<td class="noright">Wed. noon </td></tr> + +<tr class="top"><td><i>Wed.</i>A.M.</td> +<td>20 lb.</td> +<td>veal steak</td> +<td><p>round, cut thin for rolling</p></td> +<td>.26</td><td class="noright"> Wed. night </td></tr> + +<tr><td>A.M.</td> +<td>5 lb.</td> +<td>sweetbreads</td> +<td>veal</td> +<td>.75</td><td class="noright"> Wed. night </td></tr> + +<tr><td>A.M.</td> +<td>1 qt.</td> +<td>oysters</td> +<td><p>standard selects, 80 to qt</p></td> +<td><p>.70 per qt.</p></td><td class="noright"> Wed. night </td></tr> + +<tr><td>P.M.</td> +<td>50 lb.</td> +<td><p>beef, round steak</p></td> +<td><p>1 inch thick</p></td> +<td>.13½</td> +<td class="noright"> Thurs. noon</td></tr> + +<tr class="top"><td><i>Thurs.</i> A.M.</td> +<td>2</td> +<td>hams</td> +<td><p>14 to 16 lb. each</p></td> +<td>.30</td><td class="noright">Thurs. night</td></tr> + +<tr><td>P.M.</td> +<td>55 lb.</td> +<td><p>veal roast</p></td> +<td>round</td> +<td>.26</td> +<td class="noright">Fri. noon </td></tr> + + +<tr class="top"><td><i>Fri.</i> A.M.</td> +<td>2 qt.</td> +<td>oysters </td> +<td><p>standard selects, 80 to qt.</p></td> +<td>.70 per qt.</td><td class="noright">Fri. night </td></tr> + +<tr><td>A.M.</td> +<td>20 lb.</td> +<td><p>rib roast of beef</p></td> +<td> </td> +<td>.25</td><td class="noright">Fri. night</td></tr> + +<tr><td>P.M.</td> +<td>20 lb.</td> +<td>pork chops</td> +<td><p>cut 4 to lb.</p></td> +<td>.18</td><td class="noright">Sat. noon</td></tr> + +<tr><td>P.M.</td> +<td>15 lb.</td> +<td><p>veal hearts</p></td> +<td> </td> +<td>.11</td> +<td class="noright">Sat. noon</td></tr> + +<tr class="top"><td><i>Sat.</i> A.M.</td> +<td>40 lb.</td> +<td>tenderloin</td> +<td>prime</td> +<td>.40</td> +<td class="noright">Mon. noon</td></tr> +</table> + +<h4>MENU FORM<br/> +MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS</h4> + +<table summary="Sample Menu" border="1" cellpadding="6" width="80%"> +<tr><td><span class="smcapt">Date</span></td> +<td><span class="smcapt">Date</span></td><td><span class="smcapt">Date</span></td></tr> +<tr class="smcapt"> +<td>Breakfast</td><td>Breakfast</td><td>Breakfast</td> +</tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"> +<td>Fruits</td><td>Fruits</td><td>Fruits</td> +</tr> +<tr class="smcapt"><td>Cereals +<span class="pagenum"><a name="Page_68" id="Page_68">[Pg 68]</a></span> +</td><td>Cereals</td><td>Cereals</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Hot Dishes</td><td>Hot Dishes</td><td>Hot Dishes</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Lunch</td><td>Lunch</td><td>Lunch</td></tr> +<tr class="smcapt"><td>Soup</td><td>Soup</td><td>Soup</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Meats</td><td>Meats</td><td>Meats</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Vegetables</td><td>Vegetables</td><td>Vegetables</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Salads +<span class="pagenum"><a name="Page_69" id="Page_69">[Pg 69]</a></span> +</td><td>Salads</td><td>Salads</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Breads</td><td>Breads</td><td>Breads</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Desserts</td><td>Desserts</td><td>Desserts</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Dinner</td><td>Dinner</td><td>Dinner</td></tr> +<tr class="smcapt"><td>Soup</td><td>Soup</td><td>Soup</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Meats</td><td>Meats</td><td>Meats</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Vegetables</td><td>Vegetables</td><td>Vegetables</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Salads</td><td>Salads</td><td>Salads</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Breads</td><td>Breads</td><td>Breads</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +<tr class="smcapt"><td>Desserts</td><td>Desserts</td><td>Desserts</td></tr> +<tr><td><p> </p><p> </p><p> </p><p> </p> +</td><td></td><td></td></tr> +</table> + +<h4>AN OUTLINE FORM FOR SPECIAL DINNERS</h4> + +<p> +<span class="pagenum"><a name="Page_70" id="Page_70">[Pg 70]</a></span> +The efficiency of an organization is judged by the degree of routine +which each phase of the work assumes. In most institutions the serving +of special dinners is quite apart from the ordinary routine of business. +If this service is to be handled simply and efficiently, all of its +various steps must be listed and taken up in an orderly fashion with the +end in view of perfecting an emergency organization as efficient as that +which regulates the daily tasks.</p> + +<p>First of all, arrangements made with those who are giving the dinner +should be definite and complete. In order to prevent misunderstandings, +a printed blank such as that shown below (with any adaptations found +necessary) will prove helpful. This may be made out in duplicate, one +copy being retained by the manager and one by those engaging the +services.</p> + +<p>Reduced to their simplest form, the steps to be followed in organizing +this work are outlined below.</p> + +<div class="blockquot"> + +<p>I. Fill in, in duplicate, the printed blank</p> + +<h4> DINNER ENGAGEMENTS</h4> +<table summary="Dinner Engagements"><tr><td> + Date ___________________ </td><td> Day of week _______________________</td></tr> + +<tr><td>Time ___________________</td><td></td></tr> + +<tr><td>Engagement made by ___________________</td><td>Phone ___________________</td></tr> + +<tr><td>Organization or Club ___________________</td><td></td></tr> + +<tr><td>Price ___________________</td><td>Probable Number ___________________</td></tr> + +<tr><td>Room desired ____________ </td><td>Flowers ___________________________</td></tr> + +<tr><td colspan="2">Style of service:</td></tr> +<tr><td colspan="2">Cafeteria service ____</td></tr> +<tr><td colspan="2">Table service ____</td></tr> +<tr><td colspan="2">Tables set and served by guests ____</td></tr> + +<tr><td colspan="2">Date Guaranteed Number is to be reported ___________________</td> +<td><span class="pagenum"><a name="Page_71" id="Page_71">[Pg 71]</a></span></td></tr> +</table> + +<table summary="Dinner Engagements"> +<tr><td colspan="3">Leeway granted (either way) on guaranteed number</td></tr> +<tr><td class="right">On 25-40</td><td> </td><td class="left">2 plates, more or less</td></tr> +<tr><td class="right">50-60</td><td></td><td class="left">4 plates, more or less</td></tr> +<tr><td class="right">75-100</td><td></td><td class="left">6 plates, more or less</td></tr> +<tr><td class="right">125-175</td><td></td><td class="left">8 plates, more or less</td></tr> +<tr><td class="right">200 up</td><td></td><td class="left">10 plates, more or less</td></tr> +</table> + + <p class="hang"><span class="smcap">Notice.</span>--Care should be taken to have the guaranteed number of plates + accurately stated.</p> + +II. Plan the menu. If desired, the above form may include space for writing in the menu, in order that both parties may have a clear understanding of just what is to be served + +III. Make out order list + <ol class="alpha"> + <li>For food</li> + <li>For dish rental (if necessary)</li> + <li>For printing (if necessary)</li> + <li>For flowers or other decorations</li> + </ol> + +IV. Employment of help + <ol class="alpha"> + <li>Rescheduling the regular help<br /></li> + <li>Overtime for the regular help<br /></li> + <li>Hiring of additional help</li> + </ol> + +V. Division of the work + <ol class="alpha"> + <li>Directions to cooks + + <ol class="decimal"> + <li>Copy of the menu</li> + <li>Recipes and amounts to be prepared</li> + </ol></li> + + <li>Service of the food + + <ol class="decimal"> + <li>In the kitchen + + <ol class="alpha"> + <li>Instructions for counting out and arrangement of utensils for the service of the food</li> + <li>Organization of each serving center, where the number served is so large that more than one center is necessary</li> + <li>Assignment of special duties to workers at the serving center</li> + <li>A drawing or serving of a sample plate showing arrangement of food on the plate</li> + </ol> + </li> + + <li>In the dining room + + <ol class="alpha"> + <li>Directions to the head waitress and waitresses + + <ol class="decimal"> + <li>List of dishes to be counted out and carried to serving center, warming ovens or refrigerators</li> + <li>Directions for setting the tables. A cover may be set or a sketch made to show the proper arrangement of the silver, napkin and the glass</li> + <li>Decoration of the tables</li> + <li>Arrangement of the serving tables</li> + <li>A copy of the menu</li> + <li>Specific instructions for serving food to the guests</li> + </ol> + </li> + + </ol> + </li> + </ol> + </li> + </ol> + +VI. Records +<span class="pagenum"><a name="Page_72" id="Page_72">[Pg 72]</a></span> + + <ol class="alpha"> + <li>Cost of the food + + <ol class="decimal"> + <li>1. Cost of food should be figured on basis of recipes and quantities used, and listed according to the order in which the food appears in the meal</li> + <li>2. Left-overs listed</li> + <li>3. Approximate value of left-overs as listed</li> + <li>4. Net food cost is total food cost less the value of usable left-overs</li> + </ol> + </li> + + <li>Cost of labor + + <ol class="decimal"> + <li>Time spent by regular employees</li> + <li>Overtime spent by regular employees</li> + <li>Extra labor employed for occasion</li> + <li>Total labor cost</li> + </ol> + </li> + + <li>Overhead cost + + <ol class="decimal"> + <li>Flowers or other decorations</li> + <li>Printing of menu cards or place cards</li> + <li>Favors if supplied</li> + <li>Dish rental and breakage</li> + <li>Estimated heat, light, fuel, laundry and other overhead</li> + </ol> + </li> + + <li>Summary + + <ol class="decimal"> + <li>Total cost + + <ol class="alpha"> + <li>food</li> + <li>labor</li> + <li>overhead</li> + </ol> + </li> + + <li>Total receipts</li> + <li>Profit or loss</li> + </ol> + + </li> + + <li>Number served</li> + <li>Per capita cost</li> + </ol> + +</div> + +<hr /> + +<h2>CHAPTER VI</h2> + +<h3>RECIPES</h3> + + +<p> +<span class="pagenum"><a name="Page_73" id="Page_73">[Pg 73]</a></span> +In the pages that follow are some two hundred recipes for use in +institutions. It will be noted that throughout these recipes, measures +are used rather than weights. This for two main reasons. First, cooks, +except for highly trained professionals, use measures more easily and +with greater success than weights. Second, most institutions cannot +afford an adequate number of accurate scales; and scales that are not +accurate are worse than useless. Measures, on the other hand, are +inexpensive and always available. It may be said that because of the +amounts and the size of the measures used in large quantity cookery +there is not the degree of inaccuracy which is found in measuring small +quantities.</p> + +<p>It is hoped the form of the recipes with the spaces for figuring costs +and calories will be of value from the commercial and classroom +standpoint.</p> + +<p>Stars indicate those recipes in which left-overs may be used to +particular advantage.</p> + +<h4>SOUPS</h4> + +<h5>BOUILLON</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="bouillon" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Beef, cubed</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bones, veal</td><td></td><td>7½</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>4 gal.</td><td> lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Peppercorns</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>6 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Carrots, diced</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions, diced</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery, diced</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Turnips, diced</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites and shells</td><td>7</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p> +<span class="pagenum"><a name="Page_74" id="Page_74">[Pg 74]</a></span> +Cut the meat in cubes and soak two thirds of it in the cold water for +about three fourths of an hour. Sear the remainder and add to the meat +which is soaking. Heat the meat, veal bone and water to boiling and let +simmer for four or five hours. Add the seasonings and the vegetables and +cook until the vegetables are soft. Pour the whole through a colander +and cool. When the fat has set, remove and clear by mixing the cold +stock with the shells and slightly beaten whites of eggs. Bring the +mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. +Strain through two or three thicknesses of cheese cloth.</p> + +<p class="blockquot"> Number of servings 64-96<br /> + Amount of one serving ⅓ to ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CHICKEN SOUP</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="CHICKEN SOUP" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Stock, chicken</td><td>4 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td>1¼ lb.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅓ to ½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Green peppers, chopped</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Rice</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Add the chopped onions, green peppers, rice, salt and celery salt to the +chicken stock and cook until the rice is tender.</p> + +<p class="blockquot"> Number of servings 85<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______<span class="pagenum"><a name="Page_75" id="Page_75">[Pg 75]</a></span></p> + + +<h5>NOODLE SOUP</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Noodle Soup" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Eggs</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Stock</td><td>4 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>To make the noodles, beat the eggs lightly and add the flour and salt. +This makes a very stiff mixture. Put the mixture on a board and roll as +thin as possible. Sprinkle the dough with flour and roll it into a tight +roll. From this, slice the noodles. Shake out and let dry. Heat the +stock to boiling, add the seasonings and the noodles and cook until +done. Noodles may be made up and kept for some time in the refrigerator.</p> + +<p class="blockquot"> Number of servings 96<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + + +<h5>TOMATO RICE SOUP</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Tomato Rice Soup" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Stock</td><td>5 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Green peppers</td><td>10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td></td><td>½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Tomatoes</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Rice</td><td>2½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Carrots, finely diced</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Chop the onions, carrots and green peppers and add to the boiling salted +stock and tomatoes. Add the rice and cook until the rice is tender. +Melt the fat, stir in the flour and add to the hot liquid to thicken. +<span class="pagenum"><a name="Page_76" id="Page_76">[Pg 76]</a></span> +</p> + +<p class="blockquot"> Number of servings 115<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>VEGETABLE SOUP</h5> + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Vegetable Soup" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Stock</td><td> 1½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Tomatoes, #10 cans</td><td> 2</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bay leaves</td><td> 3</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td> 1½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Carrots, diced</td><td> 1 pt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery, diced</td><td> 1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Rice</td><td> 1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td> ¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Add the seasonings to the boiling stock, tomatoes and water. When the +vegetables have become softened, add the rice and cook for 15 to 20 +minutes. Do not strain.</p> + +<p class="blockquot"> Number of servings 96<br /> + Amount of one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAM OF CELERY SOUP</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cream Of Celery Soup" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Celery stock</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>¾ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>7 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Red pepper</td><td>¼ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Make a celery stock by cooking the leaves and outside stalks in water to +cover. Rub through a sieve. +<span class="pagenum"><a name="Page_77" id="Page_77">[Pg 77]</a></span> +Cook finely chopped onion with the required +amount of stock. Melt the fat, stir in the flour and add the hot milk to +make a white sauce. Combine purée and white sauce. Add paprika, red +pepper and salt just before serving.</p> + +<p class="blockquot"> Number of servings 60<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAM OF CORN SOUP</h5> + + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cream Of Corn Soup" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Corn</td><td>1½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion</td><td></td><td>½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cook the corn with the water and chopped onion and rub through a sieve. +Melt the fat, stir in the flour and add the hot milk to make a white +sauce. Combine white sauce with purée. Add salt and paprika just before +serving.</p> + +<p class="blockquot"> Number of servings 64<br /> + Amount of one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAM OF LIMA BEAN SOUP</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cream Of Lima Bean Soup" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Butter substitute</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lima beans, cooked</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Grated onion or</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> chives</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chopped parsley</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p> +<span class="pagenum"><a name="Page_78" id="Page_78">[Pg 78]</a></span> +Cook the lima beans with the onion until soft and rub through a purée +sieve. Melt the fat, stir in the flour and add hot milk to make a white +sauce. Combine the purée and white sauce and add the salt just before +serving.</p> + +<p class="blockquot"> Number of servings 50<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAM OF PEA SOUP</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cream Of Pea Soup" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Peas</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion</td><td></td><td>⅜ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bay leaf</td><td>1 leaf</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Cook the peas, together with their juice from the cans, and the onion +and bay leaf until the peas are soft. Rub through a purée sieve. Melt +the fat, stir in the flour and add the hot milk to make a white sauce. +Combine purée with white sauce. Add salt just before serving.</p> + +<p class="blockquot"> Number of servings 38<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAM OF SPINACH SOUP</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cream Of Spinach Soup" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Spinach Juice</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion</td><td></td><td>⅜ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p> +<span class="pagenum"><a name="Page_79" id="Page_79">[Pg 79]</a></span> +Chop the onion and add to one half of a #10 can of spinach and cook +until the onions are tender. Scald the milk. Melt the fat and add the +flour. When thoroughly mixed add to the hot milk, stirring constantly. +When the spinach is seasoned, drain, rubbing lightly through a purée +sieve until you obtain one cup of spinach juice. Add the spinach juice +to the thickened milk and season.</p> + +<p class="noin blockquot"> Number of servings 35<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAM OF TOMATO SOUP</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cream Of Tomato Soup" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Tomatoes</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bay leaves</td><td>2</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>⅜ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> +<p>Cook the tomatoes with the bay leaves and onion. Rub through a purée +sieve and add the sugar and soda. Melt fat, stir in the flour and add +hot milk to make a white sauce. Combine purée and white sauce by pouring +purée into white sauce. Add salt just before serving.</p> + +<p class="blockquot"> Number of servings 36<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______<span class="pagenum"><a name="Page_80" id="Page_80">[Pg 80]</a></span></p> + +<h5>OYSTER STEW</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Oyster Stew" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>4 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Oysters</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Scald the milk and add the butter substitute, paprika and oysters. Cook +until the edges of the oysters begin to curl. Add the salt just before +serving. If the soup must stand some time before all is used, the +oysters should be combined with the milk only as needed.</p> + +<p class="blockquot"> Number of servings 64<br /> + Amount of one serving 1 c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>PEANUT BUTTER SOUP</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Oyster Stew" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Peanut butter</td><td></td><td>6 lbs.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery Stock</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1¼ gal</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Add the water to the peanut butter and mix to a smooth paste. Heat the +milk and celery stock, reserving sufficient liquid to make a paste of +the flour. When the liquid is hot add the flour paste. When thickened +add the peanut butter mixture and the salt.</p> + +<p class="blockquot"> Number of servings 100<br /> + Amount of one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_81" id="Page_81">[Pg 81]</a></span> +</p> + +<h4>MEATS</h4> + +<h5>BEEF À LA MODE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Beef À La Mode" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Beef round</td><td></td><td>50 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Carrots, chopped</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Peppers, chopped</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Tomatoes, #10 can</td><td>1</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions, chopped</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>3 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Place the meat in a roasting pan in a hot oven to sear. When well +seared, cover with water and continue cooking in a medium oven for from +four to five hours. About an hour and a half before serving add the +chopped carrots, peppers, onions and tomatoes, and salt. Just before +serving thicken the stock with the flour mixed to a paste with water. +The vegetables should be served with the meat.</p> + +<p class="blockquot"> Number of servings 200<br /> + Amount in one serving ¼ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>CORNED BEEF HASH</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Corned Beef Hash" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Corned beef</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Potatoes, cooked</td><td></td><td>12 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Meat stock</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak and cook the corned beef until tender. Grind or chop the beef, +potatoes and onion and mix with corned +<span class="pagenum"><a name="Page_82" id="Page_82">[Pg 82]</a></span> +beef stock or gravy. Bake in a +hot oven until brown. Serve with tartare sauce.</p> + +<p class="blockquot"> Number of servings 70<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAMED DRIED BEEF ON TOAST</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Creamed Dried Beef On Toast" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Dried beef</td><td></td><td>5 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> White sauce</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread, slices</td><td>40</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Shred the dried beef in small pieces. Melt the fat and sauté the dried +beef in it. Add to this one cup of flour and let brown with the beef. +Follow the usual manipulation for white sauce, and when cooked combine +with the beef and serve on toast.</p> + +<p class="blockquot"> Number of servings 80<br /> + Amount in one serving ½ c. and ½ slice of bread<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>HAMBURG BALLS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Hamburg Balls" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Ground beef</td><td></td><td>10 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion</td><td></td><td>⅜ lb.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Mix the meat well with crumbs, seasoning and milk. Shape in balls or +cakes and bake in well-greased pans.</p> + +<p class="blockquot"> Number of servings 50<br /> + Amount in one serving ¼ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______<span class="pagenum"><a name="Page_83" id="Page_83">[Pg 83]</a></span> +</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>HASH</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Hash" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Meat, chopped</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Potatoes</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td>⅔ lb.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Gravy or meat stock</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Chop or grind the meat and potatoes. Mix with the onions and salt and +moisten with the gravy or meat stock. Put in shallow pans and bake in +the oven until brown.</p> + +<p class="blockquot"> Number of servings 60<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>MEAT CROQUETTES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Meat Croquettes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Meat, chopped</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Rice, uncooked</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions, chopped</td><td>⅓ lb.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Stock to mix</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs, sifted</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>4</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cook the rice in the boiling salted water to which the onions have been +added, until the rice is tender. Add the chopped or cubed meat and if +necessary additional stock to moisten. Using a dipper measuring half a +cup per serving, mold the mixture into croquettes. Put the sifted crumbs +on a board, roll the croquettes in the crumbs, dip in a dipping mixture +made of eggs and milk, roll again in the crumbs and fry in deep fat. If +desired, one gallon of cooked potatoes may be substituted +<span class="pagenum"><a name="Page_84" id="Page_84">[Pg 84]</a></span> +for the rice, +in which case the water also would be omitted.</p> + +<p class="blockquot"> Number of servings 50<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>MEAT LOAF</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Meat Loaf" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Hamburger</td><td></td><td>30 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs, whole</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the salt, bread crumbs and onions with the meat. Beat the eggs +slightly and add to the milk. Combine with the meat and mix thoroughly. +Weigh out into loaf pans which have been well greased. Be careful to +press the meat well into the corners of the pan and avoid having the +center of the meat higher than the edges. Bake in a medium hot oven +until the meat is done. This makes nine five-pound loaves, cutting +twenty-four slices each.</p> + +<p class="blockquot"> Number of servings 216<br /> + Amount in one serving 1 slice<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>MEAT LOAF WITH TOMATO AND CELERY</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Meat Loaf With Tomato And Celery" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Meat, ground</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Tomatoes</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery, chopped</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td></td><td>½ lb.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p> +<span class="pagenum"><a name="Page_85" id="Page_85">[Pg 85]</a></span> +Add the crumbs, tomatoes, chopped celery, salt and onions to the meat +and mix well. Beat the eggs slightly, add the milk and mix with the +meat. Weigh out into well-greased loaf pans and bake in a medium oven. +In order to make the loaves uniform be careful to press the meat well +into the corners of the pans and avoid having the center of the loaf +higher than the sides. One pound of hamburg steak, as purchased, will +make nine servings when the other ingredients that go into the loaf have +been added.</p> + +<p class="blockquot"> Number of servings 180<br /> + Amount in one serving ⅕ pound, after cooking<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>MEAT PIE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Meat Pie" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Stew meat</td><td>20 lb.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Potatoes, diced</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Biscuit recipe (see page <a href="#Page_124">124</a>)</td><td>⅔ of recipe</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Cut the meat in one-inch cubes and cover with boiling water. Cook just +below the boiling point. When the meat is almost tender add the salt, +onions and potatoes. Mix the flour to a paste with water and thicken the +stock just before serving. Serve one half cup of stew with one biscuit. +The biscuit may be baked separately or the stew may be poured into +baking pans, covered with biscuits and the biscuits baked in the oven.</p> + +<p class="blockquot"> Number of servings 100<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>MEAT PIE WITH DRESSING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Meat Pie With Dressing" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Dressing</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Meat, cubed</td><td>4½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>6 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Meat stock</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Cut left-over meat into one-inch cubes and heat in a gravy made of the +seasoned and thickened stock. Line a baking pan with dressing, leaving a +well in the center. Fill this with the meat and gravy and cover with the +buttered crumbs. Bake in a hot oven until brown. When serving, both meat +and dressing should be given.</p> + +<p class="blockquot"> Number of servings 50<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_86" id="Page_86">[Pg 86]</a></span> +</p> + +<h5>MEAT STEW</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Meat Stew" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Meat, cubed</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>3 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td></td><td>½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Carrots</td><td>1¼ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Potatoes</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cover the cubed meat with boiling water and cook just below the boiling +point until tender. About one hour before serving time add the onions, +carrots and salt. The potatoes may be added later, since they require +less cooking. Mix the flour to a paste with +<span class="pagenum"><a name="Page_87" id="Page_87">[Pg 87]</a></span> +water and thicken the stew +after the vegetables are tender.</p> + +<p class="blockquot"> Number of servings 96<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>RIB ROAST OF BEEF</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Meat Stew" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Rib roast</td><td></td><td>50 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1½ to 2 gal .</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>3-4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p> +Place the meat in a roasting pan and sear in a hot oven. When brown, add +the salt and water and continue the roasting. Baste or turn as is +necessary. Mix the flour to a paste with water and use in making the +gravy.</p> + +<p class="blockquot"> Number of servings 125<br /> + Amount in one serving ⅖ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>SWISS STEAK</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Swiss Steak" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Round steak, 1 in. thick</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>2½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td> ¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Trim the steak. Mix the flour and salt and pound into the steak. Sear +the steak in a pan on the top of the stove, put into a roasting pan, +cover with water and cook slowly for from three to four hours.</p> + +<p class="blockquot"> Number of servings 45<br /> + Amount in one serving ⅖ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_88" id="Page_88">[Pg 88]</a></span> +</p> + +<h5>WEINERS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Weiners" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Weiners</td><td></td><td>10 lb.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Wash the weiners and cut the links apart. Put them in boiling water and +cook until they swell and start to burst. Drain and serve.</p> + +<p class="blockquot"> Number of servings 40-42<br /> + Amount in one serving 2<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CHICKEN AND BISCUIT</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chicken And Biscuit" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cooked chicken meat, cubed</td><td></td><td>12 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion</td><td></td><td> 1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Stock</td><td>4 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Biscuit recipe (see <a href="#Page_124">page 124</a>)</td><td>⅚ of recipe</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Heat the stock and season with the onion, salt and celery salt. Thicken +with the flour mixed to a paste with some of the cold stock which has +been reserved. Add the chicken meat, and serve with baking-powder +biscuits or on toast. <i>In ordering chicken</i> for the above recipe, <i>three +and a half to four pounds of chicken, New York dressed, must be ordered +for every pound of cooked chicken meat which is desired</i>. In cooking +chicken care should be taken to cool the chicken and stock as quickly as +possible and then put into the refrigerator. The chicken should be +cooled out of the stock. From fifty pounds of chicken, New York +<span class="pagenum"><a name="Page_89" id="Page_89">[Pg 89]</a></span> +dressed, approximately five gallons of stock may be obtained.</p> + +<p class="blockquot"> Number of servings 150<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CHICKEN À LA KING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chicken À La King" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Chicken fat</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chicken stock</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions, chopped</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅓ to ½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cooked chicken meat, cubed</td><td>7½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pimentos, chopped</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Green peppers, chopped</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Fresh mushrooms</td><td></td><td>2 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> or</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Canned mushrooms</td><td>3 cans</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>16</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Toast, ½ slices</td><td>150</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Heat the stock with the onion. Melt the chicken fat, add the flour, and +when well mixed add to the boiling stock, stirring rapidly. Add the +scalded milk, the green peppers, pimentos and cubed chicken. Sauté the +mushrooms in the butter and add. Beat the yolks and add them with the +salt, last. Serve on toast, in bread cases or patty shells.</p> + +<p class="blockquot"> Number of servings 150<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CHICKEN CROQUETTES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chicken Croquettes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Chicken meat, cubed</td><td></td><td>5 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Rice</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chicken</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Parsley</td><td>1 tbsp.</td><td></td><td></td><td><span class="pagenum"><a name="Page_90" id="Page_90">[Pg 90]</a></span></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion juice</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chicken stock</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs, sifted</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Wash the rice and add to the boiling chicken stock to which has been +added all of the seasonings. Make a thick white sauce, using the one +quart of the chicken stock and the flour. Combine with the rice, white +sauce, and add the cubed chicken meat and cool. Form the mixture into +croquettes, dip into sifted crumbs, then into a dipping mixture made of +the eggs and milk and then in crumbs and fry in deep fat.</p> + +<p class="blockquot"> Number of servings 50<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>ROAST LAMB</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Roast Lamb" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Lamb</td><td></td><td>50 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1½ to 2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>3-4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Wash the lamb, put in a roasting pan and sear in a hot oven. When brown, +add the salt and water +<span class="pagenum"><a name="Page_91" id="Page_91">[Pg 91]</a></span> +and continue the roasting. Mix the flour to a +paste with water and use in making the gravy.</p> + +<p class="blockquot"> Number of servings 125-150<br /> + Amount in one serving ⅓ to ⅖ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BAKED HAM</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Baked Ham" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Hams, 15 lbs. each</td><td>3</td><td>45 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vinegar</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cloves, whole</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Put the hams in a kettle, cover with water and bring to a boil. Simmer +for three to four hours or until they are done. When tender remove from +water, peel off the skin and place in a baking pan. Stick the cloves +into the hams and pour over them a syrup made of the vinegar and brown +sugar. Sprinkle them with crumbs and brown in a hot oven.</p> + +<p class="blockquot"> Number of servings 175<br /> + Amount in one serving ¼ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BREADED PORK CHOPS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Breaded Pork Chops" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Pork chops</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs</td><td> 5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td> 10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td> 1¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td> ⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Make a dipping mixture of the eggs and milk. Add to this the salt. Dip +the chops in the mixture, then in the crumbs and place in a well-greased +pan and cook the +<span class="pagenum"><a name="Page_92" id="Page_92">[Pg 92]</a></span> +chops in a medium hot oven. Pork should be well +cooked.</p> + +<p class="noin blockquot"> Number of servings 80-85<br /> + Amount in one serving ¼ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>PORK CHOPS WITH DRESSING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Pork Chops With Dressing" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Pork chops</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Broken bread</td><td>2½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion</td><td></td><td>10 oz.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Hot water to moisten</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Place the pork chops in a well-greased baking pan. Sprinkle with salt, +and in the center of each put a quarter of a cup of dressing. Bake in a +medium hot oven until the pork is well cooked. To make the dressing, +melt the fat and add to it the finely chopped onions. When brown pour +over the broken bread. Add the salt and hot water sufficient to moisten. +Avoid getting the dressing too wet.</p> + +<p class="blockquot"> Number of servings 80<br /> + Amount in one serving ¼ lb. and ¼ c. dressing<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>ROAST PORK</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Roast Pork" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Loin of pork</td><td></td><td>50 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅝ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2½ to</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td> 3 gal.</td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>5 to 6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + + +<p>Put the pork in a roasting pan in a hot oven and cook until well seared +and brown. Add the salt +<span class="pagenum"><a name="Page_93" id="Page_93">[Pg 93]</a></span> +and water and continue cooking, turning the +meat or basting as is necessary. When the meat is almost tender add the +chopped onions to the stock to flavor. When tender remove the meat from +the pan and thicken the stock on top of the stove with the flour mixed +to a thin paste with water. The gravy must be strained to remove the +chopped onion.</p> + +<p class="blockquot"> Number of servings 125<br /> + Amount in one serving ⅖ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>SAUSAGE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Sausage" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sausage</td><td></td><td>10 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the sausage, bread crumbs and salt and mold into flattened balls. +There should be four servings to the pound. An ice-cream dipper of the +right size may be used to keep the balls uniform in size.</p> + +<p class="blockquot"> Number of servings 44<br /> + Amount in one serving ¼ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BREADED VEAL</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Breaded Veal" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Veal, round steak</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs, sifted</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Trim the steak and cut into pieces the size of one serving. Beat the +eggs, add the salt and the milk. Dip the meat in the milk and egg +mixture, then into the crumbs, put into a well-greased roasting pan and +<span class="pagenum"><a name="Page_94" id="Page_94">[Pg 94]</a></span> +cook in a moderate oven. Turn as is necessary. Veal should be thoroughly +cooked.</p> + +<p class="blockquot"> Number of servings 80<br /> + Amount in one serving ¼ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BREADED VEAL HEARTS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Breaded Veal Hearts" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Veal hearts</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs, sifted</td><td>2 qt</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Wash and slice the hearts. Make a dipping mixture of the eggs, milk and +salt. Dip the hearts in this mixture, then in the crumbs. Place in a +well-greased roasting pan and cook in a moderate oven until brown and +tender. Turn as is necessary. Veal should be thoroughly cooked.</p> + +<p class="blockquot"> Number of servings 80<br /> + Amount in one serving ¼ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>ROAST VEAL</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Roast Veal" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Veal, round</td><td></td><td>50 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + + +<p>Wash or wipe the meat and place in a roasting pan in a hot oven. When +seared, add the salt and water and continue roasting, basting and +turning frequently until the meat is tender. Remove the meat from the +pan, add the onion and cook. Additional water may +<span class="pagenum"><a name="Page_95" id="Page_95">[Pg 95]</a></span> + be added to the +stock. Thicken with the flour mixed to a paste with water.</p> + +<p class="blockquot"> Number of servings 200<br /> + Amount in one serving ¼ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>VEAL BIRDS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Veal Birds" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Veal round steak</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Dressing</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Fat</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Trim the veal and cut in pieces about four to five inches long and two +and one half inches wide. The scraps of meat that are trimmed off may be +added to the dressing. Salt the meat, cover with dressing, roll, and +fasten with toothpicks. Melt the fat in a skillet on top of the stove +and sear until brown. Put the birds into a baking pan and pour the milk +and water around them. Bake in a moderate oven until tender. Four birds +may be obtained from one pound of meat.</p> + +<p class="blockquot"> Number of servings 80<br /> + Amount in one serving ¼ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>VEAL HEARTS EN CASSEROLE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Veal Hearts En Casserole" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Veal hearts</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>2½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bacon fat</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Stock</td><td>1½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Green peppers, chopped</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td>1 lb.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Carrots, diced</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Parsley, chopped</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Peppercorns</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p> +<span class="pagenum"><a name="Page_96" id="Page_96">[Pg 96]</a></span> +Wash and slice the hearts, dredge in flour and salt and brown in the +bacon fat. Put the hearts into a roasting pan, pour the stock over them +and add the remaining seasonings and cook in a slow oven until the heart +is tender.</p> + +<p class="blockquot"> Number of servings 50<br /> + Amount in one serving ⅖ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAMED SWEETBREADS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Creamed Sweetbreads" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sweetbreads</td><td></td><td>5 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vinegar</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅜ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> White sauce</td><td>3 qts.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅜ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread</td><td>24 slices</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + + +<p>If frozen, soak the sweetbreads in cold water for an hour to thaw, then +parboil in acidulated, salted water until tender, about half an hour. +When cooked, drain and plunge into cold water. Remove the tough +connecting membrane. Make the white sauce using the white sauce recipe, +add the fat and paprika and reheat the sweetbreads in the sauce. Serve +with half a slice of toast per person.</p> + +<p class="blockquot"> Number of servings 48<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>LIVER AND BACON</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Liver And Bacon" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Liver</td><td></td><td>8 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bacon</td><td></td><td>1¾ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>4</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p><span class="pagenum"><a name="Page_97" id="Page_97">[Pg 97]</a></span>Slice the liver thin and cut in pieces the size of a serving. Pour hot +water over the liver and let stand fifteen minutes. Drain the liver. +Make a dipping mixture of the eggs and milk and add the salt to it. Dip +the liver in the mixture, then in the crumbs and place in a well-greased +baking pan. Cook in a slow oven until well browned and until the liver +is done. Place the bacon in rows in a baking sheet and cook in a hot +oven until brown. Place a strip of bacon on top of each piece of liver +and serve.</p> + +<p class="blockquot"> Number of servings 48<br /> + Amount in one serving ⅙ lb. liver and 1 slice bacon<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>TONGUE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Tongue" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Tongue, fresh</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vinegar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Wash the tongues thoroughly. Put in a kettle and cover with boiling +water to which the salt and vinegar have been added. Cook below the +boiling point until the tongues are tender. Remove the outer skin of the +tongue. Slice thin and serve with mustard sauce.</p> + +<p class="blockquot"> Number of servings 60<br /> + Amount in one serving ⅓ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h4>FISH</h4> + +<h5>CODFISH BALLS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Codfish Balls" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Boneless cod</td><td></td><td>2 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>30</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Potatoes, raw, diced</td><td></td><td>10 lb.</td><td></td><td></td><td class="noright"><span class="pagenum"><a name="Page_98" id="Page_98">[Pg 98]</a></span></td></tr> +<tr><td> Butter substitute</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>⅔ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Shred the codfish and add to the potatoes and cook in boiling water +until the potatoes are tender. Drain thoroughly, add the beaten eggs, +butter substitute, paprika and mash until smooth. Fry the codfish +mixture in deep fat, using an eight-to-the-quart size ice-cream dipper +to keep the servings uniform. Since this mixture contains a large number +of eggs, the balls do not require dipping in eggs and crumbs.</p> + +<p class="blockquot"> Number of servings 65<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>FRIED HALIBUT</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fried Halibut" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Halibut</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td> ⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td> 5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td> 5</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td> ¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Cut the fish in pieces for serving and dip in a mixture made of the +milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan +and cook in a medium oven until the fish is tender.</p> + +<p class="blockquot"> Number of servings 50<br /> + Amount in one serving ⅔ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_99" id="Page_99">[Pg 99]</a></span> +</p> + +<h5>FRIED OYSTERS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fried Oysters" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Oysters</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Look over the oysters carefully and remove the shells. Dip them in a +dipping mixture made of milk, eggs and salt. Let drain to remove surplus +liquid, dip in the crumbs and fry in deep fat.</p> + +<p class="blockquot"> Number of servings 56<br /> + Amount in one serving 5<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>OYSTER COCKTAIL</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Oyster Cocktail" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Oysters</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Catsup</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Grated onion juice</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Tabasco sauce</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery, chopped</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Peppers, chopped</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Look over the oysters carefully and put in cocktail glasses. Mix the +lemon juice, catsup, grated onion, tabasco sauce and salt, and pour over +the oysters. Sprinkle the top with chopped celery and peppers.</p> + +<p class="blockquot"> Number of servings 40<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>SCALLOPED OYSTERS +<span class="pagenum"><a name="Page_100" id="Page_100">[Pg 100]</a></span></h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Scalloped Oysters" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Broken bread</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Broken crackers</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion juice</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Oysters</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Look over the oysters carefully for shells. Scald the milk and pour over +the crackers, broken bread, salt, onion juice and butter substitute and +mix. Put a layer of the moistened crackers and bread over the bottom of +a greased baking pan, then a layer of oysters and cover the top with the +bread and cracker mixture. Bake in medium oven until brown.</p> + +<p class="blockquot">Number of servings 25<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>FRIED SALMON</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fried Salmon" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Salmon</td><td></td><td>20 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>5</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Cut the fish in pieces for serving and dip in a mixture made of the +milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan +and cook in a medium oven until the fish is tender.</p> + +<p class="blockquot">Number of servings 50<br /> + Amount in one serving ⅔ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_101" id="Page_101">[Pg 101]</a></span> +</p> + +<h5>SALMON LOAF</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Salmon Loaf" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Salmon, 1 lb. cans</td><td>12</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>16</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery, diced</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the salmon, bread crumbs, celery, paprika and salt. Scald the milk +and add to the beaten eggs. Add to the remaining ingredients and put +into well-greased loaf pans. Bake in a moderate oven until the loaf is +firm. This amount makes twenty-five pounds of mixture.</p> + +<p class="blockquot">Number of servings 96<br /> + Amount in one serving 1 slice<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>SCALLOPED SALMON</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Scalloped Salmon" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Salmon, 1 lb. cans</td><td>10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread, broken</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bay leaves</td><td>⅜ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Parsley sprigs</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td></td><td>⅜ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1½ tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Add the bay leaves, parsley and onion to the milk and bring to the +boiling point. Melt the fat, add the flour and add to the milk, stirring +rapidly. When the +<span class="pagenum"><a name="Page_102" id="Page_102">[Pg 102]</a></span> +milk has thickened, strain out the seasonings and +pour over the broken bread. Grease a scalloping pan and line with +crumbs. Add a layer of salmon, then a layer of white sauce and bread, +then a layer of salmon and another layer of white sauce. Cover with the +buttered crumbs. Put in an oven to brown.</p> + +<p class="blockquot">Number of servings 60<br /> + Amount in one serving ⅔ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + + +<h4>MEAT SUBSTITUTES</h4> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>CHEESE FONDUE</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cheese Fondue" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Broken bread</td><td>8 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cheese</td><td></td><td>5 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>36</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mustard</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Add the grated or chopped cheese, mustard, salt, paprika and fat to the +broken bread. Scald the milk and add to the well-beaten egg yolks and +pour over the above ingredients. Fold in the stiffly beaten egg whites +and bake in a greased pan in a slow oven.</p> + +<p class="blockquot">Number of servings 75<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>COTTAGE CHEESE CROQUETTES</h5> + + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cottage Cheese Croquettes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cottage cheese</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nut meats, chopped</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chopped onion</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chopped green pepper</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1 to 1½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td>4½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p><span class="pagenum"><a name="Page_103" id="Page_103">[Pg 103]</a></span> +Combine the cottage cheese and crumbs with the nut meats and seasonings. +Add the milk and mix well. Using an eight-to-the-quart size ice-cream +dipper, measure the mixture into croquettes. Mold, dip in a dipping +mixture made of the eggs and one and a quarter cups of milk, then in +crumbs. Fry in deep fat. Serve with a cream sauce.</p> + +<p class="blockquot">Number of servings 100<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>MACARONI AND CHEESE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cottage Cheese Croquettes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Macaroni, broken</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cheese</td><td></td><td>2 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>⅜ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> White sauce</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Cook the broken macaroni in boiling salted water until tender. Drain and +pour cold water on the macaroni to separate. Make a white sauce and add +to it the cheese and macaroni. Put in a well-greased baking pan and +cover with buttered crumbs.</p> + +<p class="blockquot">Number of servings 50<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>RICE AND CHEESE +<span class="pagenum"><a name="Page_104" id="Page_104">[Pg 104]</a></span> +</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Rice And Cheese" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Rice</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cheese</td><td></td><td>2 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Cook the rice in boiling salted water until tender. Make a white sauce +of the flour and milk and add the chopped or ground cheese and paprika. +Combine with the rice and pour into baking pan. Put in a hot oven to +brown. A part of the cheese may be reserved and sprinkled over the top +if desired.</p> + +<p class="blockquot">Number of servings 40<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>RICE AND NUT LOAF</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Rice And Nut Loaf" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Rice, before cooking</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Stock or liquid</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nut meats, chopped</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Green peppers</td><td>12</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>30</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cook the rice in the boiling salted stock. As the rice absorbs the +stock, add the milk gradually, to avoid curdling. When the rice is +tender, remove from the fire and add the chopped nuts, peppers and +beaten eggs. Grease loaf pans and fill with the rice mixture. The loaf +pans should be set in a pan of hot water to +<span class="pagenum"><a name="Page_105" id="Page_105">[Pg 105]</a></span> + avoid over-baking the +bottom of the loaf, thus forming a hard crust. Serve with a cream or +tomato sauce.</p> + +<p class="blockquot">Number of servings 192<br /> + Amount in one serving 4 oz.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>EGG CUTLETS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Egg Cutlets" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Eggs, hard cooked</td><td>4 doz.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>4</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Make a stiff white sauce of the flour, milk, butter substitute and salt. +Hard cook the eggs, peel and chop, and add to the white sauce and cool. +When cold mold in the shape of a cutlet and dip in dipping mixture made +of the eggs and milk, and then in crumbs and fry in deep fat. Use an +ice-cream dipper to keep the servings uniform in size.</p> + +<p class="blockquot"> Number of servings 48<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>SCRAMBLED EGGS AND HAM</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Scrambled Eggs And Ham" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Eggs</td><td>96</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Ham, cubed</td><td>4 to 6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p> +<span class="pagenum"><a name="Page_106" id="Page_106">[Pg 106]</a></span> +Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a +skillet or kettle, pour in the egg mixture, and cook at a low +temperature.</p> + +<p class="blockquot">Number of servings 48<br /> + Amount in one serving ¾ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h4>MEAT SAUCES</h4> + +<h5>MUSTARD SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Mustard Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vinegar</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Oil</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mustard</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mayonnaise dressing</td><td>3½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil +gradually, stirring well. Combine with the mayonnaise. This is a very +strong flavored sauce and only a small amount is necessary for a +serving. This makes five and a quarter cups of sauce.</p> + +<p class="blockquot">Number of servings 250<br /> + Amount in one serving 1 tsp.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>TARTARE SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Tartare Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Mayonnaise</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> or</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> (Cooked salad dressing</td><td>1 qt.)</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pickles, chopped</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions, chopped</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Parsley, chopped</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vinegar</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p><span class="pagenum"><a name="Page_107" id="Page_107">[Pg 107]</a></span> +Chop the pickles, onions and parsley and add to the dressing. Thin with +the vinegar. This makes five and a half cups of sauce.</p> + +<p class="blockquot"> Number of servings 90<br /> + Amount in one serving 1 tbsp.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>TOMATO SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Tomato Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Tomatoes, #10 can</td><td>1</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Stock, meat stock</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Carrots, chopped</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bay leaf</td><td>4</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Parsley, chopped</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Fat</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Add the seasonings to the boiling stock and tomato and cook until soft. +Melt the fat, stir in the flour and make a paste with the hot liquid and +add to the remainder of the liquid. Strain to remove the chopped +vegetables.</p> + +<p class="blockquot">Number of servings 192<br /> + Amount of one serving 2 tbsp.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>WHITE SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="White Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Scald the milk, reserving sufficient cold milk to make a paste with the +flour. Add the paste to the hot milk, +<span class="pagenum"><a name="Page_108" id="Page_108">[Pg 108]</a></span> +stirring constantly. When +thickened add the egg yolks and salt.</p> + +<p class="blockquot">Total volume 2 gal.<br /> + Total calories<br /> + Total cost</p> + +<h4>VEGETABLES</h4> + +<h5>CREAMED ASPARAGUS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Creamed Asparagus" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Asparagus, 15 oz. can</td><td>10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> White sauce</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Make a white sauce, using the liquor from the asparagus as part of the +liquid. Heat the asparagus with the salt and butter substitute and add +to the white sauce.</p> + +<p class="blockquot">Number of servings 58<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAMED FRESH ASPARAGUS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Creamed Fresh Asparagus" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Asparagus</td><td></td><td>9 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>⅝ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> White sauce</td><td>4½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Wash the asparagus and cut in two-inch pieces. Cook in boiling water +until tender and drain. Combine with the white sauce, salt and butter +substitute.</p> + +<p class="blockquot">Number of servings 50<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_109" id="Page_109">[Pg 109]</a></span></p> + +<h5>FRESH ASPARAGUS ON TOAST</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fresh Asparagus On Toast" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Asparagus</td><td></td><td>12 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>2 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Toast</td><td>60 slices</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Wash the asparagus. Do not break the stalks except when they are very +long. Tie in bundles and put in a kettle of boiling salted water to +cook, so placing the bundles that the tops stand out of water. The steam +from the boiling water will serve to cook the tops. When the asparagus +is tender, drain. Place the stalks on a slice of toast and moisten the +toast with one tablespoon of hot water and two tablespoons of melted +fat. The number of stalks of asparagus will be determined by the size +and length of the individual stalks. From twelve pounds, sixty servings +should be obtained.</p> + +<p class="blockquot">Number of servings 60<br /> + Amount in one serving 1 slice of toast with asparagus<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BAKED BEANS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Baked Beans" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Beans</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Molasses</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mustard</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>6 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bacon fat or scraps</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> or</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Ham fat</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + + +<p>Soak the beans twelve hours or more. Add the soda and boil until almost +tender. Drain, add the seasonings, +<span class="pagenum"><a name="Page_110" id="Page_110">[Pg 110]</a></span> +the fat and three quarts of water +and bake in a medium oven until the beans are tender and well browned.</p> + +<p class="blockquot">Number of servings 75<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Lima Beans With Green Peppers And Pimentos" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Lima beans</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pimentos, 8 oz. cans</td><td>2</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bacon fat</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td></td><td>1½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Green peppers</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Molasses</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Corn syrup</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + + +<p>Soak the lima beans in water over night. Drain and cook them in the six +quarts of boiling salted water until almost tender. Add the remaining +ingredients to the beans and pour into baking pans. Bake in a medium +oven until the beans are tender and brown. The green peppers may be +reserved and used as a garnish on top of the baking pans as they come +out of the oven, if desired.</p> + +<p class="blockquot">Number of servings 150<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>STRING BEANS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="String Beans" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> String beans, #10 can</td><td>1</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bacon drippings</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_111" id="Page_111">[Pg 111]</a></span> +Open the can of beans and unless there is an excess of liquid do not +drain. Add the seasonings and heat.</p> + +<p class="blockquot">Number of servings 26<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BUTTERED BEETS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Buttered Beets" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Beets</td><td></td><td>8 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅜ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + + +<p>Wash the beets and steam or boil until tender. Remove the skin, cube or +slice, reheat, salt and pour the fat over them.</p> + +<p class="blockquot">Number of servings 36-54<br /> + Amount in one serving ⅓-½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CABBAGE IN VINEGAR</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cabbage In Vinegar" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cabbage</td><td></td><td>8 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vinegar</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Remove the outer leaves of the cabbage and cut in eighths. Cook the +cabbage in boiling salted water until tender. Avoid over-cooking to keep +the cabbage from discoloring and from becoming strong in flavor. Drain +off the water and add the butter substitute, vinegar and paprika.</p> + +<p class="blockquot">Number of servings 48<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_112" id="Page_112">[Pg 112]</a></span> +</p> + +<h5>BUTTERED CABBAGE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Buttered Cabbage" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cabbage</td><td></td><td>8 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Remove the outer leaves of the cabbage and cut the heads in eighths. +Cook in boiling salted water until tender. Avoid over-cooking, to +prevent the cabbage from discoloring and from developing a strong +flavor. Drain off the water and add the butter substitute.</p> + +<p class="blockquot">Number of servings 48<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAMED CABBAGE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Creamed Cabbage" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cabbage</td><td></td><td>8 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> White sauce</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Wash the cabbage and cut into eighths. Do not shred. Cook in boiling +salted water until tender. Drain and cover with the white sauce.</p> + +<p class="blockquot">Number of servings 48<br /> + Amount of one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BUTTERED CARROTS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Buttered Carrots" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Carrots, diced</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_113" id="Page_113">[Pg 113]</a></span> +Pare and dice the carrots. Cook in boiling salted water to cover until +tender. Add the butter substitute and serve.</p> + +<p class="blockquot">Number of servings 56<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BUTTERED CARROTS AND PEAS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Buttered Carrots and Peas" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Carrots, diced</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Peas, #2 cans</td><td>5</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cook the diced carrots in boiling salted water until tender. Drain and +combine with the peas which have been heated in their own liquid, the +butter substitute and the salt.</p> + +<p class="blockquot">Number of servings 52<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAMED CARROTS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Creamed Carrots" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Carrots</td><td></td><td>10 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> White sauce</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Wash, scrape or pare, and dice the carrots. Cook in boiling water until +tender. Drain and mix with the white sauce and butter substitute.</p> + +<p class="blockquot">Number of servings 60<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_114" id="Page_114">[Pg 114]</a></span> +</p> + +<h5>CREAMED CELERY</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Creamed Celery" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Celery, chopped</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>6 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cream sauce</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Wash and clean the celery and cut in three-fourths inch lengths. Cook in +boiling salted water until tender. Avoid over-cooking, to prevent the +discoloration of the celery. When tender, drain, and combine with the +white sauce.</p> + +<p class="blockquot">Number of servings 50<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CORN PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Corn Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Corn, #2 cans</td><td>4</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Scald the milk and add to the corn, sugar, salt, bread crumbs and +well-beaten egg. Pour the mixture into individual ramekins or a baking +pan. Place in a pan of water and bake in a medium oven until the custard +has set. Serve hot.</p> + +<p class="blockquot">Number of servings 54<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_115" id="Page_115">[Pg 115]</a></span></p> + +<h5>CORN WITH GREEN PEPPERS AND PIMENTOS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Corn With Green Peppers And Pimentos" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Corn, #2 cans</td><td>20</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>6 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pimento, chopped</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Green peppers, chopped</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the corn, butter substitute, salt, pimento, green pepper and heat.</p> + +<p class="blockquot">Number of servings 144<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>SCALLOPED CORN</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Scalloped Corn" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion, grated</td><td></td><td>⅜ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Broken bread</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Broken crackers</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Corn, #2 cans</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Heat the milk, butter substitute and onion. Add the salt and pour over +the crackers and bread. Cover a greased baking pan with the bread and +cracker mixture, then with a layer of corn, and finally a layer of the +crackers and bread. Bake in a hot oven until brown.</p> + +<p class="blockquot">Number of servings 46<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_116" id="Page_116">[Pg 116]</a></span> +</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>SUCCOTASH</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Succotash" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Lima beans</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Corn, #2 cans</td><td>8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion, grated</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak the beans over night in cold water to cover. Drain, cover with +boiling water and cook until tender. Mix the beans with the corn, which +has been heated, add the seasonings and butter substitute.</p> + +<p class="blockquot">Number of servings 70<br /> + Amount in one serving between ⅓ and ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>FRIED EGGPLANT</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fried Eggplant" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Eggplant</td><td></td><td>14 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs, sifted</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Cut the eggplant in thin slices and pare. Soak it in the strong salt +water about two hours. Make a dipping mixture by beating the eggs and +milk together. Dip the eggplant in this mixture and then in the crumbs +and fry in deep fat.</p> + +<p class="blockquot">Number of servings 56<br /> + Amount in one serving 2-3 slices<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_117" id="Page_117">[Pg 117]</a></span> +</p> + +<h5>BUTTERED ONIONS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Buttered Onions" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Onions</td><td></td><td>10 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>½ tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Peel the outer skins from the onions and cook in the boiling salted +water until tender. Drain and add the butter substitute and paprika.</p> + +<p class="blockquot">Number of servings 24<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAMED ONIONS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Creamed Onions" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Onions</td><td></td><td>10 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> White sauce</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Peel the outer skins from the onions and cook in the boiling salted +water until tender. Drain and add to the white sauce.</p> + +<p class="blockquot">Number of servings 40<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BUTTERED PEAS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Buttered Peas" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Peas, #2 cans</td><td>10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p> +<span class="pagenum"><a name="Page_118" id="Page_118">[Pg 118]</a></span> +Open the peas and unless there is an excess of liquid do not drain. Add +the seasonings and heat.</p> + +<p class="blockquot">Number of servings 60<br /> + Amount in one serving between ⅓ and ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAMED PEAS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Creamed Peas" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Peas</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅜ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> White sauce</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Open the peas and drain, reserving the juice to use as part of the +liquid in making the white sauce. When using the juice of the peas, care +should be taken not to add it to the white sauce until just before +combining with the peas, to avoid curdling.</p> + +<p class="blockquot">Number of servings 84<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BROWNED POTATOES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Browned Potatoes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Potatoes, pared</td><td></td><td>30 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Fat</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Stock</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Steam or boil the potatoes until almost done. Place the partially cooked +potatoes in a roasting pan and pour the fat and hot salted stock over +them. Bake in a hot oven until the potatoes are brown, basting or +turning as is necessary.</p> + +<p class="blockquot"> Number of servings 90<br /> + Amount in one serving ⅓ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>STEAMED POTATOES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Steamed Potatoes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Potatoes, after paring</td><td></td><td>15 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> White sauce</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Steam or boil the potatoes until tender. Drain and add the white sauce. +If steamed, the salt may be sprinkled on the top of the potatoes. If +boiled, add the salt to the boiling water.</p> + +<p class="blockquot">Number of servings 66<br /> + Amount in one serving ⅔ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_119" id="Page_119">[Pg 119]</a></span> +</p> + +<h5>FRENCH FRIED POTATOES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="French Fried Potatoes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Potatoes, after paring</td><td></td><td>10 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>⅜ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Cut the potatoes. Dry on a cloth. Put in a basket and fry in deep fat +until brown. Drain and empty on to a brown paper and sprinkle with salt.</p> + +<p class="blockquot">Number of servings 30<br /> + Amount in one serving 1 c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>MASHED POTATOES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Mashed Potatoes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Potatoes, pared</td><td></td><td>15 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk, scalded</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_120" id="Page_120">[Pg 120]</a></span> +Steam or boil the potatoes until done. Mash thoroughly and add the +scalded milk and salt. Beat until light.</p> + +<p class="blockquot">Number of servings 66<br /> + Amount in one serving ⅔ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>PARSLEY BUTTERED POTATOES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Parsley Buttered Potatoes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Potatoes, pared</td><td></td><td>30 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Parsley, chopped</td><td>2⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>1⅓ lb.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Steam or boil the potatoes until tender. When done, put the potatoes +into a shallow kettle, pour the butter substitute and salt over them and +sprinkle them with parsley. Shake the kettle vigorously to get the +potatoes covered with the fat and parsley. This may be accomplished more +easily if only a few potatoes are prepared at a time.</p> + +<p class="blockquot">Number of servings 90<br /> + Amount in one serving ⅓ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>SCALLOPED POTATOES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Scalloped Potatoes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Potatoes, steamed, sliced</td><td>4 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> White sauce</td><td>1½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion, grated</td><td></td><td>½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ to ¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Grease a scalloping pan. Cover with a layer of potatoes, then with white +sauce to which the onion +<span class="pagenum"><a name="Page_121" id="Page_121">[Pg 121]</a></span> +and salt have been added. Add another layer of +potato and white sauce and cover with buttered crumbs. Bake until brown.</p> + +<p class="blockquot">Number of servings 96<br /> + Amount in one serving ⅔ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>STUFFED BAKED POTATOES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Stuffed Baked Potatoes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Potatoes</td><td>12</td><td>4¾ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>⅜ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>¼ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chopped pimento</td><td>⅜ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chopped parsley</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Bake smooth, medium-sized potatoes until done. Remove them from the +oven, and inserting a knife, cut a cap from side. Scoop out the inside +of the potatoes, mash or run through a ricer and add the milk, +seasonings, fat, chopped pimento and parsley. Lastly, fold in the beaten +egg whites. Fill the potato shells with the seasoned mixture and brown +in a hot oven.</p> + +<p class="blockquot">Number of servings 12<br /> + Amount in one serving 1<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>GLAZED SWEET POTATOES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Glazed Sweet Potatoes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sweet potatoes</td><td></td><td>50 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar, brown</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute or bacon fat</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Steam and peel the potatoes. If a vegetable parer is available, the +potatoes may be put through the machine before steaming. +<span class="pagenum"><a name="Page_122" id="Page_122">[Pg 122]</a></span> +When done, put +in shallow baking pans and pour a syrup made of the sugar, water and +melted fat over them. Brown in a hot oven.</p> + +<p class="blockquot">Number of servings 100<br /> + Amount in one serving ½ lb.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>RICE CROQUETTES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Rice Croquettes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Rice</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>20</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cook the rice in the milk and water until tender. Remove from fire and +add well-beaten eggs, salt and butter substitute. Turn into shallow pans +to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in +deep fat. If desired the dipping mixture and crumbs may be omitted and +the mixture molded with an ice-cream dipper and dropped at once into the +hot fat. Serve with jelly, jam or syrup.</p> + +<p class="blockquot">Number of servings 65<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>MASHED RUTABAGAS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Mashed Rutabagas" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Rutabagas</td><td></td><td>15 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p> +<span class="pagenum"><a name="Page_123" id="Page_123">[Pg 123]</a></span> +Pare the rutabagas, steam until tender and mash. Season with the butter +or butter substitute, and salt.</p> + +<p class="blockquot">Number of servings 60<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>SPINACH AND EGG</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Spinach And Egg" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Spinach, #10 cans</td><td>2</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vinegar</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Add the salt and vinegar to the spinach and heat. Hard cook the eggs and +slice them. When the spinach is hot spread in steam table or scalloping +pans, and arrange the sliced, hard-cooked eggs in rows on top of the +spinach. Sliced lemon may be used in place of the egg.</p> + +<p class="blockquot"> Number of servings 50<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>SCALLOPED TOMATOES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Scalloped Tomatoes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Tomatoes, #10 cans</td><td>2</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Broken bread</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Grated onion</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Add the onion, sugar and salt to the tomatoes and heat. Pour over the +broken bread, which has been +put in the bottom of a baking pan. Cover +with buttered crumbs and brown in the oven.</p> + +<p class="blockquot">Number of servings 56<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>STEWED TOMATOES +<span class="pagenum"><a name="Page_124" id="Page_124">[Pg 124]</a></span> +</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Stewed Tomatoes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Tomatoes, #10 cans</td><td>2</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Broken bread</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Grated onion</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Heat the tomatoes with the seasonings. Add the broken bread just before +serving.</p> + +<p class="blockquot"> Number of servings 65<br /> + Amount in one serving, + between ⅓ and ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h4>BREADS</h4> + +<h5>BAKING-POWDER BISCUITS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Baking-Powder Biscuits" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Flour</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Shortening</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2¾ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + + +<p>Mix and sift the dry ingredients. Rub in the shortening lightly with the +tips of the fingers. Add the milk gradually, mixing to a soft dough. The +amount of milk may vary, due to differences in the flour. Put the dough +on to a floured board and roll three quarters of an inch in thickness. +To obtain one hundred +<span class="pagenum"><a name="Page_125" id="Page_125">[Pg 125]</a></span> + and eighty biscuits, use a cutter two and one +half inches in diameter.</p> + +<p class="blockquot"> Number of servings 90<br /> + Amount in one serving 2<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BAKING-POWDER CINNAMON ROLLS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Baking-Powder Cinnamon Rolls" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Flour</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>4 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Shortening</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2¾ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Make a baking-powder biscuit dough. Roll to one third of an inch +thickness, making the dough rectangular in shape. Mix the cinnamon and +sugar and spread over the rolled dough. Sprinkle with the raisins, dot +with the fat and, starting with the longer side, roll up the dough. Cut +off rolls half an inch in thickness and bake in a hot oven. These rolls +may be improved by adding a teaspoon of boiled frosting to the top of +each before serving.</p> + +<p class="blockquot">Number of servings 120<br /> + Amount in one serving 1 roll<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>BACON MUFFINS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Bacon Muffins" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Flour</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2½ to 2¾ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bacon fat</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bacon, cooked</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_126" id="Page_126">[Pg 126]</a></span> +Mix the dry ingredients and the liquid ingredients separately. Combine +by adding the liquid to the dry. Add the fat and bacon pieces last. Bake +in well-greased muffin pans.</p> + +<p class="blockquot">Number of servings 96<br /> + Amount in one serving ¼ c. batter<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CORN-MEAL MUFFINS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Corn-Meal Muffins" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Flour</td><td>10 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Corn meal</td><td>10 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3¼ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Mix the dry ingredients. Beat the eggs and add to the milk. Combine the +dry and liquid ingredients. Add the melted fat. Put in well-greased +muffin tins and bake in a hot oven. This may be baked in sheets as corn +bread.</p> + +<p class="blockquot">Number of servings 96<br /> + Amount in one serving ⅓ c. batter<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>CRUMB MUFFINS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Corn-Meal Muffins" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Flour</td><td>2½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td>2½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3½ to</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td> 4 qt.</td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the dry ingredients and the liquid ingredients separately. Combine +by adding the liquid to the dry. Add the melted fat last. Bake in +well-greased muffin tins.</p> + +<p class="blockquot">Number of servings 120<br /> + Amount in one serving ¼ c. batter<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_127" id="Page_127">[Pg 127]</a></span></p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>DARK BRAN MUFFINS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Dark Bran Muffins" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Flour</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cake crumbs</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bran</td><td>3½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk, sour</td><td>2½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Molasses</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>4</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Mix the dry ingredients. Beat the eggs, add the milk and molasses and +combine with the dry ingredients. Bake in well-greased muffin pans, in a +hot oven.</p> + +<p class="blockquot"> Number of servings 90<br /> + Amount in one serving ¼ c. batter +<br /> Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>GRAHAM MUFFINS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Graham Muffins" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Flour</td><td> 10 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour, graham</td><td> 10 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td> 3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td> ¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td> 2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td> 8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3¼ to</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute, melted</td><td> 3½ qt. ⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p><span class="pagenum"><a name="Page_128" id="Page_128">[Pg 128]</a></span> +Prepare as for plain muffins.</p> + +<p class="blockquot">Number of servings 96<br /> + Amount in one serving ⅓ to ½ c. batter<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>PLAIN MUFFINS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Plain Muffins" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>¾ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3¼ to</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute, melted</td><td> 3½ qt.</td><td></td><td>¼ lb.</td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Mix and sift the dry ingredients. Beat the eggs, add the milk and pour +the liquid over the dry ingredients. Add the melted fat and pour the +mixture into well-greased muffin tins to bake.</p> + +<p class="blockquot">Number of servings 96<br /> + Amount in one serving ¼ to ⅓ c. batter<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>RAISED MUFFINS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Raised Muffins" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk, scalded</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water, cold</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Yeast</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water, lukewarm</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>10 to 12 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Scald the milk. Soften the yeast in the lukewarm water and add to the +remaining water and scalded milk. Add the egg yolks, sugar, fat and salt +and flour to make a soft dough. Let rise. Beat well and fill very +well-greased muffin tins half full. Let rise. Bake in a hot oven.</p> + +<p class="blockquot"> Number of servings 216<br /> + Amount in one serving ⅕ c. dough<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_129" id="Page_129">[Pg 129]</a></span></p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>BROWN BREAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Brown Bread" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Stale cake or bread</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cold water</td><td>7 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Molasses</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Corn meal</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Graham flour</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>1½ tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Soak the stale bread or cake in the cold water until soft. Add the +molasses and the dry ingredients. Mix well and put into a well-greased +pan and steam from two to three hours until done. The length of time for +steaming depends on the size of the can.</p> + +<p class="blockquot">Number of servings 50<br /> + Amount in one serving 1 slice<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>NUT BREAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Nut Bread" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Flour</td><td> 3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td> 3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nuts</td><td> 1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td> ½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td> 1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td> 1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td> 6</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td> ¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the dry ingredients, including the nuts. Add the milk to the beaten +eggs. Combine by adding the liquid to the dry ingredients. Add the +melted fat. Pour the mixture into greased loaf pans and let stand one +half hour. Bake in a moderate oven. This will make four loaves, cutting +25 slices per loaf.</p> + +<p class="blockquot">Number of servings 100<br /> + Amount in one serving 1 slice<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CINNAMON ROLLS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cinnamon Rolls" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Yeast</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>11¾ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Fat, melted</td><td></td><td>½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>5 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Follow the directions given under Parker House rolls for the method of +mixing the dough. When the dough is ready, put on a well-floured board +and roll out in a rectangular shape to about half an inch in thickness. +Brush with melted fat and sprinkle with the mixed sugar, cinnamon and +raisins. Commencing with the long side of the dough, make into a roll. +Cut crosswise of the roll making slices half an inch in thickness. Place +on a greased pan, let rise until they have doubled in size, and bake in +a hot oven.</p> + +<p class="blockquot"> Number of servings 24 dozen<br /> + Amount in one serving 1⅓ oz. per roll<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_130" id="Page_130">[Pg 130]</a></span> +</p> + +<h5>PARKER HOUSE ROLLS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Parker House Rolls" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Yeast</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water, lukewarm</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>11 to 12 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p> +<span class="pagenum"><a name="Page_131" id="Page_131">[Pg 131]</a></span> +Scald the milk. Soften the yeast in the two cups of lukewarm water. Add +the sugar and fat to the scalded milk and then add the two quarts of +water. When the milk and water mixture is a little more than lukewarm +add the yeast and five quarts of flour. Beat to smooth batter and let +rise one hour. Then add the salt and the remainder of the flour. Beat on +the machine or knead. Let rise one hour. When the dough is light, cut +into small pieces, getting twelve rolls from each pound of dough. With +the palm of the hand, roll these pieces into smooth balls and place them +in rows to rise. When they have again become light, roll the balls flat, +with a rolling pin or stick, brush with melted fat, fold over and put in +pans to rise. When they have doubled in size, bake in a hot oven until +well browned. The tops may be brushed with melted fat, when they come +from the oven.</p> + +<p class="blockquot">Number of servings 24 dozen<br /> + Amount in one serving 1⅓ oz.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>WHITE BREAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="White Bread" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Yeast</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water, lukewarm</td><td>1 pt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk, scalded</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Fat</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cold water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>13 to 14 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soften the yeast in the pint of water. Scald the milk and add the fat, +sugar and cold water. When the liquid is lukewarm, add the yeast and mix +to a sponge with a part of the flour. It will require about six quarts. +Let rise one hour and add salt and work to a stiff dough +<span class="pagenum"><a name="Page_132" id="Page_132">[Pg 132]</a></span> + with the +remainder of the flour. Let rise again about one hour. Cut into loaves +of two pounds each. Place in well-greased pans, let rise and bake about +one hour. This makes twelve one and three quarter pound loaves, after +baking.</p> + +<p class="blockquot">Number of servings 12 loaves<br /> + Amount in one serving 1 slice<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h4>SANDWICHES</h4> + +<h5>COTTAGE CHEESE SANDWICH FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cottage Cheese Sandwich Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cottage cheese</td><td></td><td>4 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Green peppers, chopped</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nuts, chopped</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mayonnaise</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Add the chopped green peppers, nuts and mayonnaise to the cheese and +mix. This amount makes three and one half quarts. From a one-pound loaf +of bread, sixteen sandwich slices may be obtained.</p> + +<p class="blockquot">Number of servings 84<br /> + Amount in one serving ⅙ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>EGG SANDWICH FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Egg Sandwich Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Eggs, hard cooked</td><td>2 doz.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs, sifted</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mayonnaise</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>1½ tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Hard cook the eggs, cool and chop. Mix with the remaining ingredients. +This amount makes two quarts, +<span class="pagenum"><a name="Page_133" id="Page_133">[Pg 133]</a></span> + and will fill forty-eight sandwiches, +using two full slices of bread for each sandwich. From a one-pound loaf, +sixteen sandwich slices may be obtained.</p> + +<p class="blockquot">Number of servings 48<br /> + Amount in one serving ⅙ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>FRUIT SANDWICH FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fruit Sandwich Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Raisins</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Figs</td><td></td><td>½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cold water</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Orange juice</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemons, juice and grated rind</td><td>2</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Chop the raisins and figs and combine with the flour and sugar. Add the +orange juice, lemon juice and water and cook in a double boiler or +steamer until thick. This amount will make three and three fourths cups +of filling and will fill twenty-five sandwiches, using two full slices +of bread.</p> + +<p class="blockquot">Number of servings 25<br /> + Amount in one serving ⅙ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>HAM SANDWICH FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Ham Sandwich Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Ham, boiled or baked (left-over)</td><td></td><td>3 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pickles, chopped</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs, sifted</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mayonnaise</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Chop the ham and pickles and mix with the bread crumbs and mayonnaise. +This amount will make +<span class="pagenum"><a name="Page_134" id="Page_134">[Pg 134]</a></span> + three quarts. One cup of mixture will fill six +sandwiches, using two full slices of bread for each sandwich. From a +one-pound loaf, sixteen sandwich slices may be obtained.</p> + +<p class="blockquot">Number of servings 72<br /> + Amount in one serving ⅙ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h4>SALADS</h4> + +<h5>CABBAGE SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cabbage Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cabbage</td><td></td><td>8 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pimentos, chopped</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pickles, chopped</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Green peppers, chopped</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Boiled dressing</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Shred the cabbage and let soak in cold water one hour or more. Drain off +the water and mix cabbage with the other ingredients.</p> + +<p class="blockquot">Number of servings 108<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CARROT AND RAISIN SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Carrot And Raisin Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Carrots</td><td></td><td>4 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>2½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salad dressing, mayonnaise</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Wash, pare or scrape the carrots and chop until fine. Add the raisins +and salad dressing to the carrots and mix. Serve on lettuce.</p> + +<p class="blockquot">Number of servings 54<br /> +Amount of one serving ⅓ c.<br /> +Calories in one serving______<br /> +Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>COMBINATION VEGETABLE SALAD +<span class="pagenum"><a name="Page_135" id="Page_135">[Pg 135]</a></span> +</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Combination Vegetable Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Peas</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cooked beets, diced or cooked carrots, diced</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery, cut fine</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> French dressing</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Dice the beets or carrots very fine. Drain the peas. Marinate the +vegetables in three separate containers. Do not mix them together. Heap +on a lettuce leaf using two tablespoons of each vegetable and keeping +each mound distinct.</p> + +<p class="blockquot">Number of servings 64<br /> + Amount in one serving 2 tbsp. of each vegetable<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>POTATO SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Potato Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Boiled potatoes</td><td>10 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> French dressing</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chopped parsley</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pimentos, 15 oz. can</td><td>1</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onions</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Dice the potatoes and add the French dressing to marinate. Cut the +celery fine, chop the pimento and onion and add to the marinated +potatoes with remaining ingredients. Serve on a lettuce leaf.</p> + +<p class="blockquot">Number of servings 120<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_136" id="Page_136">[Pg 136]</a></span> +</p> + +<h5>TOMATO JELLY SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Tomato Jelly Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Tomatoes</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cloves</td><td>⅜ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bay leaves</td><td>10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>¼ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cayenne</td><td>⅜ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Gelatin</td><td>6 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cold water</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cook the tomatoes with the seasonings and add to the gelatin which has +been softened in the cup of cold water. Strain and pour into molds. Let +set and serve on lettuce with mayonnaise.</p> + +<p class="blockquot">Number of servings 25<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>VEGETABLE GELATIN SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Vegetable Gelatin Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Gelatin</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cold water</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Boiling water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>4 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Shredded cabbage</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mild vinegar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery, diced</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Red pepper, cut fine</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soften the gelatin in the cold water. Add to the boiling water, in which +the sugar and salt have been dissolved. After the gelatin has cooled and +just started to set, add the mild vinegar, lemon juice and the +vegetables. Pour into molds or into a shallow pan to +<span class="pagenum"><a name="Page_137" id="Page_137">[Pg 137]</a></span> + cool and set. +Serve on a lettuce leaf with salad dressing.</p> + +<p class="blockquot">Number of servings 54<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>APPLE AND CELERY SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Apple And Celery Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Apples</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Dates, chopped</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salad dressing</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Pare and dice the apples and mix with the chopped dates. Cut the celery +fine and add to the apples and dates. Mix with the salad dressing and +serve on lettuce. In case there is danger of the apples turning dark, +they may be covered with salt water or water containing a little +vinegar, while they are being pared and diced.</p> + +<p class="blockquot">Number of servings 44<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BANANA SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Banana Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Bananas</td><td>20</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nuts, chopped</td><td>1⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salad dressing</td><td>2½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + + +<p>Cut the bananas in halves crosswise and roll in the chopped nuts until +well coated. Place half a banana on a lettuce leaf. Serve with a +tablespoon of salad dressing.</p> + +<p class="blockquot">Number of servings 40<br /> + Amount in one serving ½ banana<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_138" id="Page_138">[Pg 138]</a></span> +</p> + +<h5>FRUIT SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fruit Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Pineapple, diced</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Oranges, diced</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery, diced</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salad dressing</td><td>3½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Dice the oranges and pineapple and cut the celery fine. Drain the fruit +and mix with the celery. Serve on a lettuce leaf with one tablespoon of +dressing on top.</p> + +<p class="blockquot"> Number of servings 54<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>GRAPEFRUIT SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Grapefruit Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Grapefruit, size 70</td><td>14</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery, cut fine</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> French dressing</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Peel the grapefruit and remove the fruit in whole sections from the +connecting tissue. Arrange three whole sections of the fruit, one on top +of the other, on a lettuce leaf, and put a teaspoon of finely cut celery +at each side of the sections. Put one scant teaspoon of French dressing +over each salad.</p> + +<p class="blockquot"> Number of servings 50<br /> + Amount in one serving 3 sections<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cottage Cheese Salad With Celery And Green Peppers" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cheese</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cream</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>4 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery, chopped</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Green pepper, chopped</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_139" id="Page_139">[Pg 139]</a></span> +Mix the cheese with the cream and salt. More cream may be necessary to +moisten the cheese if it is very dry. Add celery and green pepper and +serve on a lettuce leaf.</p> + +<p class="blockquot">Number of servings 64<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>PRUNE AND COTTAGE CHEESE SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Prune And Cottage Cheese Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Prunes, 40--50 size</td><td></td><td>3 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cottage cheese</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sour cream</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak the prunes over night and cook until soft. Cool. Remove the seeds +by cutting one side of the prunes lengthwise, being careful not to mash +the prunes. Season the cheese with the salt, mix with the cream, and +fill the prunes, using 2 teaspoons of cheese which have been rolled into +a ball, for each prune. Salad dressing may be served with the prunes if +desired.</p> + +<p class="blockquot">Number of servings 48<br /> + Amount in one serving 3 stuffed prunes<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>DEVILED EGG SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Deviled Egg Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Eggs</td><td> 24</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td> 2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vinegar</td><td> ½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mayonnaise</td><td> ½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mustard</td><td> 1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td> 1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. +Cream the yolks together +<span class="pagenum"><a name="Page_140" id="Page_140">[Pg 140]</a></span> + with the mayonnaise and seasonings and refill +the whites of the eggs. Serve half an egg on a lettuce leaf and garnish +with a pickle cut in halves.</p> + +<p class="blockquot">Number of servings 48<br /> + Amount in one serving ½ egg<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CHICKEN SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chicken Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Chicken, diced</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery, diced</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mayonnaise</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the chicken and celery lightly with two thirds of the mayonnaise. +Serve on a lettuce leaf and garnish with the remaining mayonnaise. +Lemon, hard-boiled egg and capers may also be used as garnish for +chicken salad.</p> + +<p class="blockquot"> Number of servings 16<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>LOBSTER SALAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Lobster Salad" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Lobster, 1 lb. can</td><td>4</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Celery, diced</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mayonnaise dressing</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Open the cans of lobster and look over. Avoid breaking up into shreds or +very small pieces. Mix with the celery and the mayonnaise and serve on a +lettuce leaf.</p> + +<p class="blockquot">Number of servings 64<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_141" id="Page_141">[Pg 141]</a></span></p> + +<h5>BOILED DRESSING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Boiled Dressing" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cornstarch</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mustard</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vinegar</td><td>1¼ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>16</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix and sift the cornstarch and sugar and add to the scalded milk. Mix +the mustard, paprika and salt to a paste with some of the vinegar. Add +the remainder of the vinegar to the thickened milk, then add the egg +yolks, and cook until the eggs are done. Add the seasonings and cool.</p> + +<p class="blockquot">Total volume 4¾ qt<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>FRENCH DRESSING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="French Dressing" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Salt</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mustard</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pepper</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vinegar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Oil</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Onion juice</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the dry ingredients and add enough vinegar to make a paste. Add to +this the remainder of the vinegar and oil and beat thoroughly.</p> + +<p class="blockquot">Total volume 6 c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_142" id="Page_142">[Pg 142]</a></span></p> + +<h5>MAYONNAISE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Mayonnaise" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Egg yolks</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vinegar</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Oil</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mustard</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Powdered sugar</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Paprika</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Red pepper</td><td>¼ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Beat the egg yolks thoroughly, and add to them about two tablespoonfuls +of vinegar and continue beating. Add the oil a little at a time until a +thick emulsion has been formed, and then the oil and vinegar may be +added alternately in larger amounts. The seasonings may be added dry, or +a little of the vinegar reserved to mix to a paste with them.</p> + +<p class="blockquot">Total volume 5 c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>THOUSAND ISLAND DRESSING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Thousand Island Dressing" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Mayonnaise</td><td>2½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chili sauce</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Green peppers, chopped</td><td>1⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chives, chopped</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the chopped green peppers, chives and chili sauce with the +mayonnaise and chill. Mayonnaise to be used for Thousand Island dressing +should be very stiff.</p> + +<p class="blockquot">Total volume 3¾ qt.<br /> + Calories in one serving______<br /> + Cost of one serving______ + +<span class="pagenum"><a name="Page_143" id="Page_143">[Pg 143]</a></span></p> + +<h4>HOT DESSERTS AND SAUCES</h4> + +<h5>APPLE DUMPLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Apple Dumpling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Flour</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Shortening</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1 to 1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar, brown</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Apples, quartered</td><td>3½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Rub shortening into the flour, baking powder and salt. Add milk to make +a soft dough. Roll thin and cut in squares. Place about a half to three +quarters of an apple, depending on size, in each square and sprinkle +with about one and one half tablespoons of cinnamon and sugar mixed +together. Fold the corners over the apples and bake in a moderate oven. +Serve with a lemon or hard sauce.</p> + +<p class="blockquot">Number of servings 42<br /> + Amount in one serving 1<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>BREAD PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Bread Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Scalded milk</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Broken bread</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td></td><td>½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>5</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Add the beaten eggs, sugar, salt and vanilla to the scalded milk and +pour over the bread and raisins. +<span class="pagenum"><a name="Page_144" id="Page_144">[Pg 144]</a></span> +Bake in a water bath in a moderate +oven until the custard sets. Serve with a vanilla sauce.</p> + +<p class="blockquot">Number of servings 25<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>BROWN BETTY</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Brown Betty" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Apples, chopped</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Brown sugar</td><td>2⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nutmeg</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cover the bottom of a baking pan with a layer of crumbs. Cover the +crumbs with chopped apples. Mix sugar, cinnamon and nutmeg together and +sprinkle one half of it over the apples. Add one half of the water and +lemon juice mixed together. Repeat crumbs, apples, spices and liquid. +Pour the melted fat on top. Bake and serve with lemon sauce.</p> + +<p class="blockquot"> Number of servings 48 to 50<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>CHOCOLATE BREAD PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chocolate Bread Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Scalded milk</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Broken or cubed bread</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>5</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td></td><td>½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p><span class="pagenum"><a name="Page_145" id="Page_145">[Pg 145]</a></span> +Add the beaten eggs, sugar, salt and vanilla to the scalded milk and +pour over the bread and raisins. Bake in a pan of hot water in a +moderate oven until the custard sets. Serve with a vanilla sauce.</p> + +<p class="blockquot">Number of servings 25<br /> + Amount in one serving between ⅓ and ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CHOCOLATE SOUFFLÉ</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chocolate Soufflé" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cocoa</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>3½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>16</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the flour, sugar and cocoa and stir into the boiling water. When +thickened add the egg yolks and vanilla. Cool. Fold this custard mixture +into the stiffly beaten egg whites. Pour into a baking dish and put the +dish into a pan of hot water. Bake in a moderate oven until done. Serve +with whipped cream.</p> + +<p class="blockquot"> Number of servings 25<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>COTTAGE PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cottage Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Butter substitute</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>5</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>2¼ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>6 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p><span class="pagenum"><a name="Page_146" id="Page_146">[Pg 146]</a></span> +Cream the sugar and fat. Add the well-beaten eggs and alternate the +liquid and the dry ingredients. Bake. Serve with lemon, vanilla, fruit +or chocolate sauce.</p> + +<p class="blockquot"> Number of servings 80<br /> + Amount in one serving 1 square 2 in. × 2 in.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>FRITTERS</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fritters" class="hangt"> +<tr><th colspan="3"> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td colspan="3"> Eggs</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td colspan="3"> Sour cream</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td colspan="3"> Sweet milk</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td colspan="3"> Soda</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td colspan="3"> Baking powder</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td colspan="3"> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td colspan="3"> Flour</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td colspan="3"> Sugar</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td class="noright"> Diced apples,</td><td rowspan="9" class="top bottom bright"></td><td rowspan="9"></td><td rowspan="9" class="middle">3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td class="noright"> or</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td class="noright"> Diced oranges,</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td class="noright"> or</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td class="noright"> Diced Bananas,</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td class="noright"> or</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td class="noright"> Corn</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td class="noright"> or</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td class="noright"> Hominy</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td colspan="3"></td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the dry ingredients and wet ingredients separately and combine. Drop +from a spoon into hot fat, using one and a half tablespoons per fritter.</p> + +<p class="blockquot">Number of servings 35<br /> + Amount in one serving 2 fritters<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>FRUIT COBBLER</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fruit Cobbler" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Flour</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1⅓ tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Shortening</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"><span class="pagenum"><a name="Page_147" id="Page_147">[Pg 147]</a></span></td></tr> +<tr><td> Milk</td><td>1 to 1¼ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Fruit, # 10 can</td><td>1</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Crust: Rub shortening into well-mixed dry ingredients. Add milk +sufficient for a soft dough and roll on a well-floured board. Make the +dough the shape of the baking pan to be used.</p> + +<p>Fruit: Drain the fruit and heat the juice and water, adding the +well-mixed sugar and cornstarch. When thickened add the fruit and lemon +juice. Fill the bottom of the baking dish with the fruit and juice; +cover with the dough and bake in a hot oven.</p> + +<p class="blockquot"> Number of servings 80<br /> + Amount in one serving piece 1½ in. × 2 in. with ¼ c. fruit sauce<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>GRAPENUT PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Grapenut Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>7 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Grapenuts</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bread crumbs</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>16</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Scald the milk and pour over the grapenuts and bread crumbs. Add the +sugar, salt, beaten eggs +<span class="pagenum"><a name="Page_148" id="Page_148">[Pg 148]</a></span> + and raisins to the bread crumbs and scalded +milk. Pour into a baking pan and bake in water bath in a moderate oven +until the custard sets.</p> + +<p class="blockquot">Number of servings 80<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CARROT PLUM PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Carrot Plum Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar, brown</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Suet, ground</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Carrots, grated raw</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Potatoes, grated raw</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon, grated rind and juice</td><td>1</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nutmeg</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Add the sugar and chopped suet to the grated carrot, potato and lemon +juice. Mix the dry ingredients and combine with the above mixture. Add +the raisins. Pour the mixture into a well-greased baking pan. Cover and +steam for one to two hours. Individual steamed puddings may be made by +filling greased ramekins half full of the dough and steaming. Avoid +turning on too much steam when the pudding is first put into the +steamer. Serve with vanilla sauce.</p> + +<p class="blockquot">Number of servings 25<br /> + Amount in one serving ⅓ c. of dough<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>STEAMED MOLASSES PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Steamed Molasses Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Molasses</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>3 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>4½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Boiling water</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_149" id="Page_149">[Pg 149]</a></span> +Mix the molasses, eggs, salt and water and add the flour and soda. Mix +well. This makes a very thin batter. Pour into a greased pan and steam +from one to one and one half hours. Serve with an egg hard sauce. If the +molasses is very dark and strong use one half molasses and one half corn +syrup.</p> + +<p class="blockquot">Number of servings 25<br /> + Amount in one serving ⅓ c. of batter<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>PRUNE PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Prune Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>12</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>4 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Prunes, after cooking</td><td></td><td>4 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>12</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Scald the milk, mix and sift the cornstarch and sugar and add to the +milk, stirring constantly. When the cornstarch has thickened add the egg +yolks and salt. Pour this custard mixture over the prunes which have +been seeded and placed in the bottom of a pudding pan. Spread the +meringue and brown in the oven.</p> + +<p class="blockquot">Number of servings 60<br /> + Amount in one serving, between ⅓ to ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>PRUNECOT FILLING FOR SHORTCAKE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Prunecot Filling For Shortcake" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Prunes, after cooking</td><td></td><td>2 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Dried apricots, after cooking</td><td></td><td>2 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>6 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_150" id="Page_150">[Pg 150]</a></span> +Seed the cooked prunes and mix with the apricots. Add the sugar and +lemon juice and heat. This filling may be put between layers of +shortcake dough and on top. Serve with whipped cream.</p> + +<p class="blockquot">Number of servings 27<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>SHORTCAKE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Shortcake" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Flour</td><td>8 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>1¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>2¾ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix and sift the dry ingredients. Rub in the shortening lightly, with +the tips of the fingers. Add the milk gradually, mixing to a soft dough. +The amount of milk may vary due to differences in the flour. Put the +dough on to a board and roll out to about one third inch in thickness. +Cut out, using a cutter three inches in diameter. Brush the tops with +melted fat and place one biscuit on top of the other; bake in a hot +oven. When baked, the shortcakes break open easily. Serve with fruit +between the halves and on top.</p> + +<p class="blockquot">Number of servings 144<br /> + Amount in one serving 1 short cake<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>STRAWBERRY SHORTCAKE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Strawberry Shortcake Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Strawberries, after hulling</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 to 2½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p> +<span class="pagenum"><a name="Page_151" id="Page_151">[Pg 151]</a></span> +Hull the strawberries and wash them in a colander. Crush slightly, add +the sugar, and let stand half an hour or until the sugar dissolves.</p> + +<p class="blockquot">Number of servings 48<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CHOCOLATE RICE PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chocolate Rice Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Rice uncooked</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cocoa</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>16</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cook the rice in the scalded milk. When the rice is almost tender add +the cocoa and sugar and finish cooking. Pour into a baking pan and +spread with a meringue and brown in the oven.</p> + +<p class="blockquot">Number of servings 60<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>OLD-FASHIONED BAKED RICE PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Old-fashioned Baked Rice Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Rice</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>1⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>5½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Wash the rice, pour over it the scalded milk and bake in a slow oven, +stirring occasionally. When the rice +<span class="pagenum"><a name="Page_152" id="Page_152">[Pg 152]</a></span> +is almost tender add the sugar, +raisins and salt, and continue cooking.</p> + +<p class="blockquot"> Number of servings 32<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>RICE WITH HARD SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Rice With Hard Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Rice</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cook the rice in boiling salted water until tender. Add the raisins and +serve with hard sauce.</p> + +<p class="blockquot">Number of servings 36<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CHOCOLATE SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chocolate Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cocoa</td><td>1½ c</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Mix the dry ingredients well. Add to boiling water, stirring constantly +with wire whisk. Add the fat, and when cool add the vanilla.</p> + +<p class="blockquot">Number of servings 80<br /> + Amount in each serving 2 tbsp.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_153" id="Page_153">[Pg 153]</a></span></p> + +<h5>CUSTARD SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Custard Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the cornstarch and sugar and add to the scalded milk. When the +cornstarch has cooked add the thoroughly beaten egg yolks and cook for a +few minutes. Remove from fire and add the salt and vanilla.</p> + +<p class="blockquot">Number of servings 100<br /> + Amount in one serving 1½ tbsp.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>EGG HARD SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Egg Hard Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Butter substitute</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_154" id="Page_154">[Pg 154]</a></span> +Cream the fat and sugar thoroughly. Add the beaten yolks and continue +creaming. Add the vanilla and fold in the beaten whites. Put this sauce +into the refrigerator to set.</p> + +<p class="blockquot"> Number of servings 48<br /> + Amount in one serving 2 tbsp.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>HARD SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Hard Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Butter</td><td></td><td>¼ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar, powdered</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cream the butter, add the sugar and vanilla gradually.</p> + +<p class="blockquot">Number of servings 24<br /> + Amount in one serving 1 tbsp.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>LEMON SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Lemon Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter or butter substitute</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon rind, cut thin</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the sugar and cornstarch and add to the boiling water, stirring +constantly. When the starch is clear, remove from the fire and add the +fat, lemon juice and salt, and lemon rind.</p> + +<p class="blockquot">Number of servings 85<br /> + Amount in one serving 2 tbsp.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h4>COLD DESSERTS</h4> + +<h5>APPLE TAPIOCA</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Apple Tapioca" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Tapioca, pearl</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water, boiling</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Apples</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>1½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemons</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak the tapioca in water over night. Add to the boiling salted water +and cook until clear. Add the sugar, +<span class="pagenum"><a name="Page_155" id="Page_155">[Pg 155]</a></span> + cinnamon and lemon juice and pour +over the apples.</p> + +<p class="blockquot">Number of servings 42<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BAKED APPLES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Baked Apples" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Apples, 100 size</td><td>25</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Wash and core the apples. Make a syrup of the sugar and water and pour +over the apples. Bake in the oven until the apples are tender.</p> + +<p class="blockquot">Number of servings 25<br /> + Amount in one serving 1<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BAKED CUSTARD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Baked Custard" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk, scalded</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs, whole</td><td>12</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> or</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs, yolks</td><td>20</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nutmeg</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Beat the eggs, sugar and salt and add to the scalded milk and pour into +custard cups. Put the cups into a pan and pour hot water around them. +Bake in a moderate oven.</p> + +<p class="blockquot">Number of servings 40<br /> + Amount in one serving Between ⅓ to ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_156" id="Page_156">[Pg 156]</a></span></p> + +<h5>CARAMEL BAVARIAN CREAM</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Caramel Bavarian Cream" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>1¼ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Hot water</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk, scalded</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>16</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Gelatin</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cold water</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>16</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Add the cold water to the gelatin. Caramelize the sugar, add the hot +water and pour over the softened gelatin. Let this mixture cool. Scald +the milk, add the egg yolks and cook as for a soft custard. When both +mixtures are cool and the gelatin has begun to set, beat the egg whites +until stiff and pour in the two mixtures and beat. Pour into a pan to +reset. Serve with whipped cream.</p> + +<p class="blockquot">Number of servings 45<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CARAMEL TAPIOCA</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Caramel Tapioca" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Pearl tapioca</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Brown sugar</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mapleine</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak the tapioca over night and cook until clear in the boiling water +and brown sugar. Remove from the fire and add the salt and mapleine.</p> + +<p class="blockquot">Number of servings 48<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_157" id="Page_157">[Pg 157]</a></span> +</p> + +<h5>CHOCOLATE BLANC MANGE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chocolate Blanc Mange" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cocoa</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the sugar, cornstarch and cocoa and add to the scalded milk. When +the mixture has thickened, remove from the fire and add the salt and +vanilla.</p> + +<p class="blockquot">Number of servings 95<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CHOCOLATE PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chocolate Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>2 doz.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chocolate</td><td></td><td>¾ lb.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Melt the chocolate over hot water. Separate the eggs and beat the sugar +and egg yolks to a creamy consistency. When the chocolate is melted, add +the beaten yolks and sugar to it, and continue cooking until the mixture +thickens. Beat the egg whites stiff, add the chocolate mixture and the +vanilla to them. Mix thoroughly. Pour into glasses and put in the +refrigerator to cool and set. Serve with whipped cream.</p> + +<p class="blockquot">Number of servings 36<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_158" id="Page_158">[Pg 158]</a></span></p> + +<h5>CORNSTARCH PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cornstarch Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the sugar and cornstarch and add to the hot milk, stirring +constantly. When the starch has cooked remove from the fire and add the +vanilla and salt. Fold in the well-beaten egg whites and mold.</p> + +<p class="blockquot">Number of servings 48<br /> + Amount in one serving Between ⅔ and ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>DATE NUT BLANC MANGE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Date Nut Blanc Mange" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Brown sugar</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Boiling water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>12</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nut meats</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Dates</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the cornstarch, sugar and salt and add to boiling water, stirring +constantly. Add this mixture to the well-beaten whites and vanilla and +beat until smooth. If a kitchen mixing machine is available, combine the +two mixtures on the machine and beat thoroughly. This will increase the +volume and improve the consistency. +<span class="pagenum"><a name="Page_159" id="Page_159">[Pg 159]</a></span> + Add the dates and nut meats. Serve +with a custard sauce.</p> + +<p class="blockquot">Number of servings 56<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>DATE TORTE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Date Torte" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Walnuts</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Dates</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>12</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Crumbs</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_160" id="Page_160">[Pg 160]</a></span> +Mix the dry ingredients with the dates and nuts. Add the lemon juice and +water, and fold in the stiffly beaten egg whites. Pour into a +well-greased baking pan, set the pan in hot water and bake in a moderate +oven. This may be served hot or cold with whipped cream.</p> + +<p class="blockquot">Number of servings 24<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>FIG TAPIOCA</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fig Tapioca" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Tapioca, pearl</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Brown sugar</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Figs, layer</td><td></td><td>1½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nut meats, chopped</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak the tapioca over night. Add to the rapidly boiling water and cook +until clear. Remove from the fire and add the chopped figs and nuts, +vanilla and salt.</p> + +<p class="blockquot"> Number of servings 72<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>FRUIT COCKTAIL</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fruit Cocktail" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Oranges</td><td>1 doz.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bananas</td><td>2 doz.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pineapple</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemons</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Make a syrup of the sugar and water and pour over the diced fruit. The +juice of the lemons may be added to the syrup.</p> + +<p class="blockquot">Number of servings 48<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>FRUIT GELATIN</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fruit Gelatin" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Gelatin</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cold water</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Boiling water</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Orange juice</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>⅔ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Oranges</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bananas</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak the gelatin in the cold water. Add the sugar to the boiling water +and pour over the softened gelatin, stirring until the gelatin +<span class="pagenum"><a name="Page_161" id="Page_161">[Pg 161]</a></span> +is +dissolved. When the gelatin has begun to set, add the fruit juice and +the diced fruit.</p> + +<p class="blockquot">Number of servings 60<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>FRUIT WHIP</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fruit Whip" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Fruit pulp</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>4</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and +beat until stiff. Whips in this quantity should be made with a power +beater or mixing machine.</p> + +<p class="blockquot">Number of servings 50<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>MAPLE NUT MOLD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Maple Nut Mold" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Brown sugar</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>24</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nut meats, chopped</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mapleine</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td> tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the cornstarch to a paste with part of the water. Bring the +remainder of the water to a boil, add the brown sugar and the cornstarch +paste, stirring constantly. Beat the egg whites stiff, and when the +cornstarch mixture is clear add to the egg whites and beat. When +thoroughly mixed add the mapleine, nut meats +<span class="pagenum"><a name="Page_162" id="Page_162">[Pg 162]</a></span> +and salt. Pour into pans +to mold. This pudding is most satisfactory in texture, and volume is +increased when beaten on a power machine.</p> + +<p class="blockquot">Number of servings 100<br /> + Amount of one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>NORWEGIAN PRUNE PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Norwegian Prune Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Prunes, after cooking</td><td></td><td>4 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Boiling water</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> or</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Prune juice</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and +cornstarch together and add to the boiling water or prune juice and cook +until the starch is clear. Remove from the fire and add the lemon juice +and prunes.</p> + +<p class="blockquot">Number of servings 50<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>PINEAPPLE PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Pineapple Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Water</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemons</td><td>4</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pineapple, grated, #10</td><td>1 can</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the sugar and cornstarch and add to the boiling water. When clear, +remove from the fire and add the +<span class="pagenum"><a name="Page_163" id="Page_163">[Pg 163]</a></span> +pineapple and lemon juice. Serve with +whipped cream.</p> + +<p class="blockquot">Number of servings 96<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>PINEAPPLE TAPIOCA PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Pineapple Tapioca Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Pearl tapioca</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pineapple juice</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pineapple, cut fine</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak the tapioca over night and cook in boiling water till transparent. +Remove from the fire and add the sugar, lemon, pineapple and the beaten +whites of eggs. Serve with whipped cream.</p> + +<p class="blockquot">Number of servings 20<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>PRUNE GELATIN</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Prune Gelatin" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cold water</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Gelatin</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Prune juice</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemons</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Prunes, after cooking</td><td></td><td>4 lb.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak the gelatin in the cold water until softened. Heat the prune juice +to boiling, add the sugar and pour over the gelatin, stirring until +dissolved. When the gelatin begins to set, add the lemon juice and pour +<span class="pagenum"><a name="Page_164" id="Page_164">[Pg 164]</a></span> +over the seeded prunes which have been arranged in rows on the bottom of +a pan.</p> + +<p class="blockquot">Number of servings 48<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>RAISIN TAPIOCA</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Raisin Tapioca" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Tapioca</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mapleine</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nuts, chopped</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>Soak the tapioca over night. Add to the boiling water and sugar and cook +until clear. Remove from the fire and add the raisins, mapleine, nuts +and salt.</p> + +<p class="blockquot">Number of servings 75<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>SNOW PUDDING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Snow Pudding" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Gelatin</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cold water</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Boiling water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>20</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak the gelatin in the cold water. Add the sugar to the boiling water +and pour over the softened gelatin, stirring until the gelatin is +dissolved. When the gelatin has begun to set, add the lemon juice. Beat +the egg whites stiff, add the gelatin and beat. Put +<span class="pagenum"><a name="Page_165" id="Page_165">[Pg 165]</a></span> +into a pan and let +the mixture harden. Serve with custard sauce.</p> + +<p class="blockquot">Number of servings 72<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>TAPIOCA CREAM</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Tapioca Cream" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Tapioca, pearl</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>15</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak the tapioca over night and cook until clear in the scalded milk. +Beat the eggs and sugar, add to the tapioca mixture and cook for a few +minutes. Remove from fire and add salt and vanilla.</p> + +<p class="blockquot">Number of servings 75<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h4>FRUIT SAUCES</h4> + +<h5>APRICOT SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Apricot Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Apricots</td><td></td><td>3 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>3¾ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Sort and wash the apricots. Cover with cold water and soak over night. +Cook slowly and when nearly done add the sugar.</p> + +<p class="blockquot">Number of servings 50<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_166" id="Page_166">[Pg 166]</a></span> +</p> + +<h5>CRANBERRY JELLY</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cranberry Jelly" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cranberries</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Pick over and wash the cranberries. Add the water and cook until the +berries are soft. Rub through a purée sieve. Add the sugar and again +bring to the boiling point. Pour into a pan to mold. Cut in small +squares to serve.</p> + +<p class="blockquot">Number of servings 100<br /> + Amount in one serving 2 tbsp.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CRANBERRY SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cranberry Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cranberries</td><td>7½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>10 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>3¾ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Pick over and wash the cranberries. Add the water and cook until the +berries are soft. Rub through a sieve, add the sugar and bring to a +boil.</p> + +<p class="blockquot">Number of servings 40<br /> + Amount in one serving ½ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_167" id="Page_167">[Pg 167]</a></span> +</p> + +<h5>DRIED PEACH SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Dried Peach Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Peaches, dried</td><td></td><td>3 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>3¾ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Sort and wash the peaches. Cover with cold water and soak over night. +Cook slowly and when nearly done add the sugar.</p> + +<p class="blockquot">Number of servings 50<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>PRUNE SAUCE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Prune Sauce" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Prunes</td><td></td><td>4 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Sort and wash the prunes. Cover with cold water and soak over night. +Cook slowly and when nearly done add the sugar.</p> + +<p class="blockquot">Number of servings 50<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BAKED RHUBARB</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Baked Rhubarb" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Rhubarb</td><td>1½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>9 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemons</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Wash the rhubarb and cut in pieces three quarters of an inch in length. +Mix the rhubarb with the sugar and the lemons, which have been cut in +thin slices. Pour into a baking pan and bake in a slow oven until +tender.</p> + +<p class="blockquot">Number of servings 45<br /> + Amount in one serving ⅓ c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_168" id="Page_168">[Pg 168]</a></span> +</p> + +<h4>CAKES, FILLINGS AND FROSTINGS</h4> + +<h5>APPLE-SAUCE CAKE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Apple-sauce Cake" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Apple sauce</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>1 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nutmeg</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cloves</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>4 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + + +<p>Cream the fat and sugar. Add the apple sauce, then the dry ingredients +and the raisins. Bake in a slow oven in loaf or sheet pans. This may be +iced with a chocolate icing and cut in squares. This amount makes six +pans eight inches square.</p> + +<p class="blockquot">Number of servings 54<br /> + Amount in one serving 1 square<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BANANA CREAM CAKE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Banana Cream Cake" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cake recipe (see page <a href="#Page_169">169</a>)</td><td>½ of recipe</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cream pie filling (see page <a href="#Page_184">184</a>)</td><td>⅓ of recipe</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bananas</td><td></td><td>4 lb.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Follow the directions for making cake and bake the mixture in a sheet +pan about twenty-four inches square. Make the cream pie filling recipe. +When +<span class="pagenum"><a name="Page_169" id="Page_169">[Pg 169]</a></span> +the cake comes from the oven slice the bananas over the top, pour +the pie filling over it and cover with a meringue made of the egg whites +and sugar provided in the cream pie filling recipe. Brown the meringue +in the oven. Cool and cut in squares.</p> + +<p class="blockquot">Number of servings 100<br /> + Amount in one serving 1 square 2 in. × 2 in.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CAKE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cake" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>2½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>14</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour, pastry</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cream the fat and sugar thoroughly. Add the yolks and vanilla and +continue creaming. Mix the dry ingredients and add alternately with the +milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If +a kitchen mixing machine is used for making the cake, the best results +are obtained by creaming the fat and sugar twenty to thirty minutes on +the machine and completing the remainder of the mixing as quickly as +possible. This makes nine two-layer cakes, each cake nine and one fourth +inches in diameter and cutting sixteen slices.</p> + +<p class="blockquot">Number of servings 144<br /> + Amount in one serving 1 slice<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_170" id="Page_170">[Pg 170]</a></span></p> + +<h5>CARAMEL CAKE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Caramel Cake" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>2½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Fat</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>14</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour, pastry</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Caramelize one cup of the sugar and add two cups of water to dissolve. +Cool this syrup. Cream the fat and remaining sugar, add the egg yolks +and vanilla, and the caramelized syrup. Mix the dry ingredients and add +alternately with the milk. Add the beaten whites of eggs last. This will +make nine two-layer cakes, nine and one fourth inches in diameter.</p> + +<p class="blockquot"> Number of servings 144<br /> + Amount in one serving 1 slice<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CHOCOLATE CAKE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chocolate Cake" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>2½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>8</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour, pastry</td><td>4¼ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>5 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>14</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cocoa</td><td></td><td>12 oz.</td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + + +<p> +<span class="pagenum"><a name="Page_171" id="Page_171">[Pg 171]</a></span> +Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat +and sugar thoroughly, add the egg yolks, the chocolate custard and +vanilla. Mix the dry ingredients and add alternately with the milk. Fold +in the beaten egg whites. This amount will make ten two-layer cakes, +nine and one fourth inches in diameter, each cake to be cut in sixteen +pieces.</p> + +<p class="blockquot">Number of servings 160<br /> + Amount in one serving 1 slice<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>SMALL CHOCOLATE CUP CAKES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Small Chocolate Cup Cakes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td>Chocolate</td><td></td><td>2 oz.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td>Butter substitute</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td>Sugar</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td>Milk</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td>Flour, pastry</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td>Baking powder</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td>Eggs</td><td>2</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td>Vanilla</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td>Nuts, chopped</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Melt the chocolate over hot water and add the butter substitute to it. +Beat the eggs and add the sugar and vanilla and combine with the melted +butter substitute and chocolate. Mix and sift the dry ingredients and +add alternately with the liquid. Add the nuts last.</p> + +<p class="blockquot">Number of servings 36<br /> + Amount in one serving 1<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5><span class="fnanchor"><a href="#stars">**</a></span>FRUIT OATMEAL CRUMB COOKIES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fruit Oatmeal Crumb Cookies" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sour cream</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1¾ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cake crumbs</td><td>¾ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Oatmeal</td><td>1¾ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nuts</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mapleine</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p><span class="pagenum"><a name="Page_172" id="Page_172">[Pg 172]</a></span> +Cream the fat and sugar. Add the eggs, sour cream, lemon juice and +mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan +using two tablespoons per cooky and bake in a hot oven; or this mixture +may be spread out on a sheet and when baked cut in squares or bars.</p> + +<p class="blockquot">Number of servings 144<br /> + Amount in one serving 2 tbsp. dough<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>GINGERBREAD</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Gingerbread" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Molasses</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>1½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Ginger</td><td>1½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water, hot</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cream the fat and sugar thoroughly. Add the eggs and molasses and +continue to beat. Mix the dry ingredients and add alternately with the +water. Bake in well-greased and floured pans. The gingerbread may be +baked in five loaf tins cutting fifteen slices per loaf or as a sheet +cake.</p> + +<p class="blockquot">Number of servings 75<br /> + Amount in one serving 1 slice<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_173" id="Page_173">[Pg 173]</a></span> +</p> + +<h5>ORANGE AND RAISIN CUP CAKES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Orange And Raisin Cup Cakes" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>10 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>14</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pastry flour</td><td>5½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Oranges, size 126</td><td>10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk and orange juice</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix +the dry ingredients and add alternately with the liquid. Chop the +oranges and express the juice, to which is added the milk to make the +required amount of liquid. Add the chopped oranges and raisins and the +stiffly beaten whites. Bake in well-greased muffin tins.</p> + +<p class="blockquot"> Number of servings 152<br /> + Amount in one serving ¼ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>SPICE CAKE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Spice Cake" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>10 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs</td><td>14</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sour cream</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>4 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cloves</td><td>1½ tbsp</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Allspice</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Molasses</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p><span class="pagenum"><a name="Page_174" id="Page_174">[Pg 174]</a></span> +Cream the sugar and egg yolks and add the sour cream. Add the molasses +and lemon juice. Mix the dry ingredients and add to the mixture. Add the +raisins and the beaten egg whites. Three quarts of sour milk and one and +one half pounds of fat may be used instead of sour cream. This makes ten +two-layer cakes, nine and one fourth inches in diameter.</p> + +<p class="blockquot">Number of servings 160<br /> + Amount in one serving 1 slice<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>SUGAR COOKIES</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Sugar Cookies" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Brown sugar</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>3 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Soda</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1½ tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cream the fat and sugar. Mix the dry ingredients and add with the water +to the fat and sugar. This will make a soft dough which will not roll +out until thoroughly chilled. Keep the dough in the refrigerator and +take out only that portion which may be rolled at one time. Roll very +thin, cut into cookies three and one half inches in diameter and bake on +a floured pan.</p> + +<p class="blockquot">Number of servings 300<br /> + Amount in one serving One 3½ in. cooky<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>WASHINGTON PIE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Washington Pie" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cake recipe (see page <a href="#Page_169">169</a>)</td><td>12 layers</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Chocolate filling (see page <a href="#Page_175">175</a>)</td><td>3 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Split the layers of cake in half. Spread them with one cup of chocolate +filling. Put the top over the +<span class="pagenum"><a name="Page_175" id="Page_175">[Pg 175]</a></span> +filling and sprinkle with powdered sugar. +Cut each layer in eight wedge-shaped pieces.</p> + +<p class="blockquot">Number of servings 96<br /> + Amount in one serving 1 piece<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>WHITE CAKE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="White Cake" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>6 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>6 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>3¼ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Baking powder</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>60</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>9 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cream the fat and sugar thoroughly. Mix the dry ingredients and add +alternately to the fat and sugar with the milk. Fold in the well-beaten +whites last. This makes eighteen two-layer cakes. If preferred, this +amount may be baked in square tins, twenty-four by twenty-four inches, +and will fill three pans. Where a kitchen mixing machine is used in cake +making the best results are obtained by creaming the fat and sugar in +the machine for from twenty to thirty minutes and then adding the +remainder of the ingredients and completing the mixing quickly.</p> + +<p class="blockquot"> Number of servings 288<br /> + Amount in one serving 1 slice<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CHOCOLATE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chocolate Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cornstarch</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cocoa</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>¼ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>6</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_176" id="Page_176">[Pg 176]</a></span> +Mix the cornstarch, sugar, cocoa and salt and add to the hot milk, +stirring constantly. When cornstarch is cooked add the beaten egg yolks, +butter substitute and vanilla.</p> + +<p class="blockquot">Total volume 3 qt.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAM FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cream Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cream pie filling (see page <a href="#Page_184">184</a>)</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>See method under recipe for cream pie filling, p. <a href="#Page_184">184</a>.</p> + +<p>This filling may be used not only for pie, but for cake, cream puffs, +Washington pie and for similar desserts.</p> + +<p class="blockquot"> Number of servings<br /> + Amount of one serving<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>LEMON FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Lemon Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Lemon pie filling (see page <a href="#Page_185">185</a>)</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + +<p>This filling may be used not only for pie, but for cake and similar +desserts.</p> + +<p>See method under recipe for lemon pie filling, p. <a href="#Page_185">185</a>.</p> + +<p class="blockquot">Number of servings<br /> + Amount of one serving<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CARAMEL FROSTING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Caramel Frosting" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Brown sugar</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> White sugar</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_177" id="Page_177">[Pg 177]</a></span> +Cook the sugar and water to the soft-ball stage or until it forms a +thread. Pour into the stiffly beaten egg whites, add the vanilla and +continue beating on the machine until the icing is stiff. This amount +will frost nine two-layer cakes, nine and one quarter inches in +diameter.</p> + +<p class="blockquot">Number of servings<br /> + Amount in one serving<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CHOCOLATE ICING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chocolate Icing" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cocoa</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar, powdered</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter</td><td></td><td>2 oz.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>1 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Roll and sift the powdered sugar and cocoa, and mix with the water, +melted butter and vanilla. This amount will make two cups of icing.</p> + +<p class="blockquot">Number of servings<br /> + Amount of one serving<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>WHITE FROSTING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="White Frosting" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Granulated sugar</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>10</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Cook the sugar and water to the soft-ball stage or until it forms a +thread. Pour into the stiffly beaten egg whites, add the vanilla and +continue beating in the machine until the icing is stiff. This amount +will +<span class="pagenum"><a name="Page_178" id="Page_178">[Pg 178]</a></span> +frost nine two-layer cakes, nine and one quarter inches in +diameter.</p> + +<p class="blockquot">Number of servings 144<br /> + Amount in one serving<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h4>PIES</h4> + +<h5>PIE CRUST</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Pie Crust" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Flour</td><td></td><td>3 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Shortening</td><td></td><td>1½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Iced water</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Weigh the fat and flour, add the salt and work the fat into the flour +lightly, using the tips of the fingers. Add the iced water a little at a +time, being careful to distribute the water evenly through the mixture. +Avoid getting the dough too wet. For this amount about one and one half +cups of water is sufficient. This amount will make from eleven to twelve +pie shells, using pie tins ten and three quarter inches in diameter, or +it will make from six to seven two-crust pies.</p> + +<p class="blockquot"> Number of servings<br /> + Amount in one serving<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>APPLE PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Apple Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Apples, before peeling</td><td></td><td>16 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>3½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_179" id="Page_179">[Pg 179]</a></span> +Fill the crusts with one quart of apples. Cover with the sugar and +flour. Add the fat and cover with the top crust. Bake in a moderate +oven. This recipe makes fourteen, ten and three quarter inch pies, using +one quart per pie.</p> + +<p class="blockquot">Number of servings 112<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>APRICOT PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Apricot Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Apricots, dry</td><td></td><td>5 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>6¼ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak and cook the apricots in the water. When the apricots are soft add +the well-mixed sugar and cornstarch and cook until thickened. Add the +lemon juice. This amount will make ten pies, ten and three quarter +inches in diameter, using three cups of filling per pie.</p> + +<p class="blockquot">Number of servings 80<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BLUEBERRY PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Blueberry Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Blueberries, #10 can</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>¼ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Drain the berries and heat the juice to boiling. Mix the sugar and +cornstarch and sift into boiling juice. When thickened, add the berries +and lemon +<span class="pagenum"><a name="Page_180" id="Page_180">[Pg 180]</a></span> +juice. Fill pie shells, using three cups per pie. This will +make nine, ten and three quarter inch pies.</p> + +<p class="blockquot">Number of servings 72<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CRANBERRY AND RAISIN PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cranberry And Raisin Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Cranberries, uncooked</td><td>3¾ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>2½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>7 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vinegar, spiced</td><td>2½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nut meats, chopped</td><td>2½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Wash and pick over the cranberries. Steam the raisins and mix with the +remainder of the ingredients. Fill the pie shells. This recipe makes +ten, ten and three quarter inch pies, using three cups per pie.</p> + +<p class="blockquot">Number of servings 80<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>DRIED PEACH PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Dried Peach Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Peaches, dried</td><td></td><td>5 lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>6¼ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Soak and cook the peaches in the water. When soft, add the well-mixed +sugar and cornstarch and cook until thickened. Add the lemon juice and +fill the pie shells. This will fill ten, ten and three quarter inch +pies, using three cups of filling per pie.</p> + +<p class="blockquot">Number of servings 80<br /> + Amount of one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_181" id="Page_181">[Pg 181]</a></span> +</p> + +<h5>GOOSEBERRY AND RAISIN PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Gooseberry And Raisin Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Gooseberries, #10 can</td><td>4</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Raisins</td><td>12 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Gooseberry juice</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> or</td><td></td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Gooseberry juice and water</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Drain the gooseberries, retaining one gallon of the juice. Heat the +juice and when it reaches the boiling point add the well-mixed sugar and +cornstarch, stirring constantly. When the mixture has thickened, add the +gooseberries and the raisins. The raisins will be improved by steaming +before adding to the mixture. This quantity makes twenty, ten and three +quarter inch pies, using three cups per pie.</p> + +<p class="blockquot">Number of servings 160<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>LOGANBERRY PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Loganberry Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Berries, #10 can</td><td>4</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Open the berries and pour into a colander to separate the berries from +the juice. Heat the juice to the boiling point and add the well-mixed +cornstarch and sugar, stirring constantly. When the mixture has +thickened, add the lemon juice and berries. This +<span class="pagenum"><a name="Page_182" id="Page_182">[Pg 182]</a></span> +makes filling for +eighteen pies, ten and three quarter inches in diameter and cutting +eight pieces per pie.</p> + +<p class="blockquot">Number of servings 144<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>RHUBARB PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Rhubarb Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Rhubarb, diced</td><td>4 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>5½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Wash and dice the rhubarb, and put over a slow fire to cook. When the +mixture is boiling, add the well-mixed cornstarch and sugar, stirring +constantly. When thickened, remove from the fire and fill the pie +crusts, using three cups per pie. This amount makes fourteen pies, ten +and three quarter inches in diameter.</p> + +<p class="blockquot">Number of servings 112<br /> + Amount per serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BANANA CREAM PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Banana Cream Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>8 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>48</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>1½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Bananas</td><td>20</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>48</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>4¾ C.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix sugar, cornstarch and flour, and add to scalded milk, stirring +constantly. When thickened add well-beaten +<span class="pagenum"><a name="Page_183" id="Page_183">[Pg 183]</a></span> +egg yolks, butter +substitute, salt and vanilla. Cut one banana in pieces over bottom of +crust. Cover with filling, using two and one half cups per pie. Cover +with meringue and brown in a moderate oven. This makes twenty, ten and +three quarter inch pies.</p> + +<p class="blockquot"> Number of servings 160<br /> + Amount of one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>BUTTERSCOTCH PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Butterscotch Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>8 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Brown sugar</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>48</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>1½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>48</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>4¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Scald the milk, reserving sufficient to make a thin paste with the flour +and cornstarch. Add the brown sugar to the scalded milk and pour in the +thickening, stirring constantly. If a dark brown sugar is used, a little +soda may be added to the milk to prevent curdling. When the mixture has +thickened add the fat and egg yolks and cook for a few minutes. Remove +from the fire and add the salt and vanilla. This recipe makes twenty +pies, using two and one half cups per pie. See chocolate pie recipe for +method of making meringue.</p> + +<p class="blockquot">Number of servings 160<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_184" id="Page_184">[Pg 184]</a></span> +</p> + +<h5>CHOCOLATE PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Chocolate Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>8 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Yolks</td><td>48</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cocoa</td><td>6 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>1½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>48</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>4¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the +boiling water, stirring constantly. When the mixture has thickened add +the well-beaten egg yolks and let cook three or four minutes. Add the +butter substitute.</p> + +<p>Beat the egg whites until they hold their shape. Add the sugar and +continue beating until sugar and egg are thoroughly blended. Avoid +beating the sugar and egg until too stiff to spread. Bake in a moderate +oven. This recipe makes twenty, ten and three quarter inch pies, using +two and one half cups per pie.</p> + +<p class="blockquot">Number of servings 160<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CREAM PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Cream Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>8 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>48</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>1½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>⅓ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>48</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>4¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_185" id="Page_185">[Pg 185]</a></span> +Mix the sugar, cornstarch and flour and add to scalded milk, stirring +constantly. When thickened, add the well-beaten egg yolks, butter +substitute, salt and vanilla. Fill the pie shells, using two and one +half cups per pie and cover with meringue. This recipe makes twenty, ten +and three quarter inch pies.</p> + +<p class="blockquot">Number of servings 160<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>CUSTARD PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Custard Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Milk</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Eggs, whole</td><td>30</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>15</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>3 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Nutmeg</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill +the pie shells and sprinkle the nutmeg over the top. Bake in a slow +oven. This recipe makes twelve, ten and three quarter inch pies, using +three and one half cups per pie.</p> + +<p class="blockquot">Number of servings 96<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>LEMON PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Lemon Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Water</td><td>8 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>48</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Butter substitute</td><td></td><td>1½ lb.</td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemons, grated rind and juice</td><td>20</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>48</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>4¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p> +<span class="pagenum"><a name="Page_186" id="Page_186">[Pg 186]</a></span> +Mix the sugar, flour and cornstarch and add to the rapidly boiling +water. When thickened, add the fat and egg yolks. Cook for a few +minutes, and when removed from the fire add the lemon juice and grated +rind. Put two and one half cups to each ten and three quarter inch pie +shell and cover with meringue and brown in oven. For method of making +meringue see <a href="#Page_184">chocolate pie</a> recipe. This recipe makes twenty pies.</p> + +<p class="blockquot">Number of servings 160<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>PINEAPPLE PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Pineapple Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Pineapple, #10 cans</td><td>3</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Juice and water</td><td>9 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>5 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>2 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Flour</td><td>1½ qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Yolks</td><td>48</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>2 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>6 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Whites</td><td>48</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>4¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the sugar, flour and cornstarch and add to the rapidly boiling +water. When thickened add the egg yolks. Cook for a few minutes, remove +from the fire and add the lemon juice and pineapple. Fill ten and three +quarter inch shells, using two and one half cups of filling per pie. +Cover with meringue and bake in a moderate oven. For method of making +meringue see <a href="#Page_184">chocolate pie</a> recipe. This recipe makes twenty-seven pies.</p> + +<p class="blockquot">Number of servings 216<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_187" id="Page_187">[Pg 187]</a></span> +</p> + +<h5>PUMPKIN PIE FILLING</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Pumpkin Pie Filling" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>5 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Ginger</td><td>5 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cinnamon</td><td>6 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cloves</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Cornstarch</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>1 tbsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Pumpkin, #10 can</td><td>1</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg yolks</td><td>20</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk, hot</td><td>4 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Egg whites</td><td>20</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + + +<p>Mix the dry ingredients and add to the pumpkin. Beat the eggs, add the +scalded milk and pour into the pumpkin and spices, and mix thoroughly. +This fills ten, ten and three quarter inch pie shells, using three and +one half cups per shell.</p> + +<p class="blockquot"> Number of servings 80<br /> + Amount in one serving ⅛ pie<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h4>BEVERAGES</h4> + +<h5>FRUIT PUNCH</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Fruit Punch" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Grated pineapple</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Lemon juice</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Orange juice</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Grape juice</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Tea infusion</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2½ gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mint leaves</td><td>½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Make a syrup of the sugar and a quart of the water. While the syrup is +cooling add the mint leaves. Mix +<span class="pagenum"><a name="Page_188" id="Page_188">[Pg 188]</a></span> + the syrup with the fruit juices and +strain. Serve the punch iced. The volume will be somewhat greater if the +fruit pulp is not strained out.</p> + +<p class="blockquot"> Number of servings 62<br /> + Amount in one serving 1 c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>GINGER ALE LEMONADE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Ginger Ale Lemonade" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Lemon juice</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Ice water</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Ginger ale</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Mint leaves</td><td>1 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Make a syrup of the sugar and water, and while this is cooling add the +mint leaves. Combine the cold syrup, lemon juice and water, and add the +ginger ale. The ginger ale should not be added until just before the +lemonade is to be served.</p> + +<p class="blockquot"> Number of servings 56<br /> + Amount in one serving 1 c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>LEMONADE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Lemonade" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Lemon juice</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Sugar</td><td>2 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>1 qt.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Ice water</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Make a syrup of the sugar and the one quart of water, and let cool. Mix +with the lemon juice and add the ice water. While the syrup is cooling, +mint leaves may be added if desired.</p> + +<p class="blockquot"> Number of servings 45<br /> + Amount in one serving 1 c.<br /> + Calories in one serving______<br /> + Cost of one serving______ +<span class="pagenum"><a name="Page_189" id="Page_189">[Pg 189]</a></span> +</p> + +<h5>HOT CHOCOLATE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Hot Chocolate" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Sugar</td><td>¾ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Grated chocolate</td><td>1½ c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Salt</td><td>½ tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Boiling water</td><td>3 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Milk</td><td>1 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Vanilla</td><td>2 tsp.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + +<p>Mix the sugar, grated chocolate and salt with the boiling water and cook +until smooth. Add the hot milk and cook ten to fifteen minutes to +develop the flavor. Add vanilla and serve. One half teaspoon of cinnamon +may be added for flavor if desired.</p> + +<p class="blockquot"> Number of servings 27<br /> + Amount in one serving ⅔ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h5>URN COFFEE</h5> + +<div class="center"> +<table border="0" cellpadding="4" cellspacing="0" summary="Urn Coffee" class="hangt"> +<tr><th> Ingredients</th><th>Amount</th><th>Weight</th><th>Calories</th><th>Unit Cost</th><th class="noright">Total Cost</th></tr> +<tr><td> Coffee, ground medium fine</td><td>4 c.</td><td></td><td></td><td></td><td class="noright"></td></tr> +<tr><td> Water</td><td>2 gal.</td><td></td><td></td><td></td><td class="noright"></td></tr> +</table></div> + + + +<p>Put the ground coffee into an urn sack. Let the boiling water from the +water urn flow over the coffee. Drain the coffee from the faucet of the +urn, and pour the entire amount over the ground coffee twice. This +should make a coffee of good strength. The important points in making +coffee are that the urn should be kept perfectly clean, using clear +water and steel wool or baking soda; the water bags should be kept +washed and +<span class="pagenum"><a name="Page_190" id="Page_190">[Pg 190]</a></span> +well aired; the water used in making the coffee should +always be actively boiling before the coffee is made, and the water in +the jacket should be maintained at boiling temperature.</p> + +<p class="blockquot"> Number of servings 48<br /> + Amount in one serving ⅔ c.<br /> + Calories in one serving______<br /> + Cost of one serving______</p> + +<h2>CHAPTER VII</h2> + +<h3>TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES</h3> + +<table summary="Table of Weights and Measures" class="hangt bleft" cellpadding="6"><tr class="smcap"> +<td class="box">Food Material </td> +<td class="box">Weight</td> +<td class="box">Measure</td> +<td class="box">Calories +<span class="pagenum"><a name="Page_191" id="Page_191">[Pg 191]</a></span> +</td> +</tr> + +<tr valign="top"><td class="rightbo"> +<p>Apples, A. P.,<span class="fnanchor"><a href="#F_A">A</a></span> fresh </p></td><td class="rightbo">6 oz.</td> +<td class="rightbo"> <p>1 apple</p><p> 100 size box apples</p> </td> <td class="bottom"></td></tr> +<tr valign="top"><td class="rightbo"><p> +Apples, diced, half-inch cubes </p></td><td class="rightbo">1 lb. </td> +<td class="rightbo">4⅓ c.</td><td class="bottom"></td></tr> +<tr valign="top"><td class="rightbo"> +<p>Apricots, dried, A. P.<span class="fnanchor"><a href="#F_A">A</a></span></p> + <p>1 lb. apricots soaked and cooked + equals 4½ cups without + juice. </p> + <p>1 lb. apricots after soaking and + cooking weighs 2½ lb., + without juice. </p></td> +<td class="rightbo">1 lb.</td><td class="rightbo">3 c.</td><td class="bottom"></td></tr> +<tr valign="top"><td class="rightbo"><p> +Baking powder </p></td><td class="rightbo">1 lb. </td><td class="rightbo">2⅛ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Bananas, A. P.<span class="fnanchor"><a href="#F_A">A</a></span></p></td><td class="rightbo">1 lb.</td><td class="rightbo"><p>3 medium sized </p> +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Beans, dried lima, uncooked </p><p> + 1 lb. dried lima beans soaked and + cooked equals 6½ cups </p><p> + 1 lb. dried lima beans after + soaking and cooking + weighs 2 lb. 9 oz. </p> +</td><td class="rightbo">1 lb.</td><td class="rightbo">2⅔ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Beans, kidney, A. P.<span class="fnanchor"><a href="#F_A">A</a></span> + 1 lb. kidney beans soaked and + cooked equals 7 cups. </p><p> + 1 lb. kidney beans after soaking + and cooking weighs + 2 lb. 6½ oz. </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2⅔ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Beans, navy, A. P.<span class="fnanchor"><a href="#F_A">A</a></span> + 1 lb. navy beans soaked and + cooked equals 6 cups. </p><p> + 1 lb. navy beans after soaking + and cooking weighs 2 lb. 3 oz. </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2⅓ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Beets, diced, cooked </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2½ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Bran </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">10½ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Bread, soft, broken </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">9 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Bread, broken stale </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">9 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Bread crumbs, stale, finely sifted </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3⅓ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Butter </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Cabbage, shredded </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">5½ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Celery, quarter-inch pieces +</p></td><td class="rightbo">1 lb. </td><td class="rightbo">4 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Carrots, diced +</p></td><td class="rightbo">1 lb. </td><td class="rightbo">4 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Cheese, cottage, A. P.<span class="fnanchor"><a href="#F_A">A</a></span>, unmixed </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2⅔ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Cheese, N. Y. or Wisc. cream, + fresh, cubed or cut fine </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2⅔ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Chicken, cooked and cubed </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Chocolate, cut fine </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3½ c. +</td><td class="bottom"> +<span class="pagenum"><a name="Page_192" id="Page_192">[Pg 192]</a></span> +</td></tr> + +<tr valign="top"><td class="rightbo"><p> +Cinnamon, ground </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">4 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Cloves, ground </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3¾ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Cocoa </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">4 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Cocoanut, short </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">7 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Coffee, medium ground </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">4⅔ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Corn, canned </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">1¾ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Corn meal + 1 lb. corn meal when cooked + equals 3½ qt. </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Cornstarch </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3⅛ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Crackers, 2 inches by 2 inches </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">108 +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Crackers, sodas, whole </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">56 +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Crackers, broken </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">10 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Cranberries, uncooked </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">5 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Eggs, whole in shell </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">8 +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Egg whites </p> +</td><td class="rightbo">½ lb.</td><td class="rightbo">8 whites = 1 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Egg yolks </p> +</td><td class="rightbo">½ lb.</td><td class="rightbo">12 yolks = 1 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Farina, uncooked + 1 lb. farina when cooked equals + 3 qts. </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2⅔ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Figs, layer, whole </p> </td><td class="rightbo">1 lb. </td><td class="rightbo">2½ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Figs, layer, cut fine </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Flour, graham </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3⅔ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Flour, wheat, unsifted </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3½ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Gelatin, granulated </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Ginger </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">4¼ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Grapenuts </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3⅞ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Grapes, cut and seeded as for salad</p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2¾ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Hamburg steak, raw </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Hominy, pearl </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2½ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Lard substitute or compound </p> + </td><td class="rightbo">1 lb. </td><td class="rightbo">2⅛ to 2½ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Lemons, 300 size </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">4 lemons +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Lemon juice </p> +</td><td class="rightbo"> </td><td class="rightbo">4 to 5 lemons = 1 c. +</td><td class="bottom"></td> +</tr> + +<tr valign="top"><td class="rightbo"><p> +Lettuce, average head size </p> +</td><td class="rightbo">9 oz. </td><td class="rightbo">1 head or 10-12 salad leaves +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Macaroni, broken 1½ inch pieces</p><p> + 1 lb. macaroni when cooked + equals 3 qt. </p> + </td><td class="rightbo">1 lb. </td><td class="rightbo">5 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Molasses </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">1⅓ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Mustard </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">5 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Nutmeats, English walnuts, whole </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">4¾ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Nutmeats, English walnuts, chopped </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">4 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Nutmeg, ground </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3½ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Oats, rolled + 1 lb. oats when cooked equals + 2⅓ qts </p> + </td><td class="rightbo">1 lb. </td><td class="rightbo">5½ c. +</td><td class="bottom"> +<span class="pagenum"><a name="Page_193" id="Page_193">[Pg 193]</a></span> +</td></tr> + +<tr valign="top"><td class="rightbo"><p> +Oils, cottonseed </p> +</td><td class="rightbo">1 lb </td><td class="rightbo">2⅛ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Oleomargarine </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Oranges, diced </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2⅓ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Oranges, whole, 126 size </p> +</td><td class="rightbo">8 to 9 oz. </td><td class="rightbo"> 1 orange +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Onions, chopped </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Paprika </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3¾ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Peaches, dried + 1 lb. peaches soaked and cooked + equals 4¼ cups without + juice. + 1 lb. peaches soaked and cooked + weighs 2½ lb. without juice.</p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Peas, canned, drained </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2⅔ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Pepper, white </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">4¼ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Pickles, whole </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">16 if +3 in. length +22 if +2 in. length +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Pickles, chopped </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Pineapple, canned broken pieces </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Potatoes, unpeeled </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3 medium sized +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Potatoes, peeled </p> +</td><td class="rightbo">¾ lb.after peeling</td><td class="rightbo">1 lb. before peeling +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Potatoes, diced for creaming </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2⅓ c. diced before peeling +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Prunes, A. P.<span class="fnanchor"><a href="#F_A">A</a></span> </p><p> + 1 lb. prunes soaked and cooked + equals 3 cups without juice. </p><p> + 1 lb. prunes soaked and cooked + weighs 1⅝ lbs. without + juice. </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2½ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Pumpkin, canned </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">1¾ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Raisins, seeded </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2½ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Raisins, seedless </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">3 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Rice, whole + 1 lb. of rice when cooked + equals 2 qt. </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2⅛ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Salmon </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Salt </p> </td><td class="rightbo">1 lb. </td><td class="rightbo">2⅜ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Soda </p> </td><td class="rightbo">1 lb. </td><td class="rightbo">2 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Spaghetti </p><p> + 1 lb. spaghetti when cooked + equals 2¾ qt. </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">5 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Spinach </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2 c. +</td><td class="bottom"> +<span class="pagenum"><a name="Page_194" id="Page_194">[Pg 194]</a></span> +</td></tr> + +<tr valign="top"><td class="rightbo"><p> +String beans, canned </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Sugar, brown </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2¾ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Sugar, granulated </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2⅛ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Sugar, powdered </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2¾ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Tapioca, pearl </p> <p> + 1 lb. of tapioca soaked and + cooked equals 7½ c. </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2¾ c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Tea </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">8 c. +</td><td class="bottom"></td></tr> + +<tr valign="top"><td class="rightbo"><p> +Tuna fish </p> +</td><td class="rightbo">1 lb. </td><td class="rightbo">2 c. +</td><td class="bottom"></td></tr> + +</table> + +<p class="footnote">[Note <a name="F_A" id="F_A">A</a>: A. P. = As purchased.]</p> + + + + + + +<ul class="lsnone"> + +<li>Appearance of food, <a href="#Page_8">8</a>, <a href="#Page_9">9</a> +<span class="pagenum"><a name="Page_195" id="Page_195">[Pg 195]</a></span> +</li> +<li>Apple and celery salad, <a href="#Page_137">137</a></li> +<li>Apple dumpling, <a href="#Page_143">143</a></li> +<li>Apple pie filling, <a href="#Page_178">178</a>-<a href="#Page_179">179</a></li> +<li>Apple-sauce cake, <a href="#Page_168">168</a></li> +<li>Apple tapioca, <a href="#Page_154">154</a></li> +<li>Apples, baked, <a href="#Page_155">155</a></li> +<li>Apricot pie filling, <a href="#Page_179">179</a></li> +<li>Apricot sauce, <a href="#Page_165">165</a></li> + +<li>Asparagus, <a href="#Page_46">46</a> +<ul class="lsnone"> + <li>creamed, <a href="#Page_108">108</a></li> + <li>creamed fresh, <a href="#Page_108">108</a>-<a href="#Page_109">109</a></li> + <li>on toast, fresh, <a href="#Page_109">109</a></li></ul></li> + +<li class="index">Bacon muffins, <a href="#Page_125">125</a></li> +<li>Baked beans, <a href="#Page_109">109</a></li> +<li>Banana cream cake, <a href="#Page_168">168</a>-<a href="#Page_169">169</a></li> +<li>Banana cream pie filling, <a href="#Page_182">182</a>-<a href="#Page_183">183</a></li> +<li>Banana salad, <a href="#Page_137">137</a></li> + +<li>Beans, <a href="#Page_46">46</a> +<ul class="lsnone"> + <li>baked, <a href="#Page_109">109</a></li></ul></li> + +<li>Beans, Lima, with green peppers and pimentos, <a href="#Page_110">110</a> +<ul class="lsnone"> + <li>string, <a href="#Page_110">110</a>-<a href="#Page_111">111</a></li></ul></li> + +<li>Beef, <a href="#Page_42">42</a>-<a href="#Page_43">43</a> +<ul class="lsnone"> + <li>dried, on toast, <a href="#Page_82">82</a></li> + <li>rib roast, <a href="#Page_87">87</a></li></ul></li> + +<li>Beef à la mode, <a href="#Page_81">81</a></li> + +<li>Beets, <a href="#Page_47">47</a> +<ul class="lsnone"> + <li>buttered, <a href="#Page_111">111</a></li></ul></li> + +<li>Beverages for cafeteria menus, <a href="#Page_13">13</a> +<ul class="lsnone"> + <li>for tea-room menus, <a href="#Page_40">40</a>, <a href="#Page_41">41</a></li> + <li>list of, <a href="#Page_56">56</a></li> + <li>recipes for, <a href="#Page_187">187</a>-<a href="#Page_190">190</a></li></ul></li> + +<li>Birds, veal, <a href="#Page_95">95</a></li> +<li>Biscuits, baking-powder, <a href="#Page_124">124</a></li> + +<li>Blanc mange, chocolate, <a href="#Page_157">157</a> +<ul class="lsnone"> + <li>date nut, <a href="#Page_158">158</a>-<a href="#Page_159">159</a></li></ul></li> + +<li>Blueberry pie filling, <a href="#Page_179">179</a>-<a href="#Page_180">180</a></li> +<li>Boiled salad dressing, <a href="#Page_141">141</a></li> +<li>Bouillon, <a href="#Page_73">73</a>-<a href="#Page_74">74</a></li> +<li>Bran muffins, dark, <a href="#Page_127">127</a></li> + +<li>Bread, brown, <a href="#Page_129">129</a> +<ul class="lsnone"> + <li>muffins, <a href="#Page_125">125</a>-<a href="#Page_127">127</a></li> + <li>nut, <a href="#Page_129">129</a></li> + <li>quick, <a href="#Page_48">48</a>-<a href="#Page_49">49</a></li> + <li>rolls, <a href="#Page_49">49</a>, <a href="#Page_125">125</a>, <a href="#Page_130">130</a>-<a href="#Page_131">131</a></li> + <li>white, <a href="#Page_131">131</a></li> + <li>yeast, <a href="#Page_49">49</a></li></ul></li> + +<li>Bread for cafeteria menus, <a href="#Page_12">12</a> +<ul class="lsnone"> + <li>for tea-room menus, <a href="#Page_38">38</a>, <a href="#Page_39">39</a>, <a href="#Page_40">40</a>, <a href="#Page_41">41</a></li> + <li>recipes for, <a href="#Page_124">124</a>-<a href="#Page_132">132</a></li></ul></li> + +<li>Bread pudding, <a href="#Page_143">143</a>-<a href="#Page_144">144</a></li> +<li>Breaded veal, <a href="#Page_93">93</a>-<a href="#Page_94">94</a></li> +<li>Brown Betty, <a href="#Page_144">144</a></li> +<li>Brown bread, <a href="#Page_129">129</a></li> +<li>Browned potatoes, <a href="#Page_118">118</a></li> + +<li>Buttered beets, <a href="#Page_111">111</a> +<ul class="lsnone"> + <li>cabbage, <a href="#Page_112">112</a></li> + <li>carrots, <a href="#Page_112">112</a>-<a href="#Page_113">113</a></li> + <li>and peas, <a href="#Page_113">113</a></li> + <li>onions, <a href="#Page_117">117</a></li> + <li>peas, <a href="#Page_117">117</a>-<a href="#Page_118">118</a></li></ul></li> + +<li>Butterscotch pie filling, <a href="#Page_183">183</a></li> + +<li class="index">Cabbage, <a href="#Page_47">47</a> +<ul class="lsnone"> + <li>buttered, <a href="#Page_112">112</a></li> + <li>creamed, <a href="#Page_112">112</a></li> + <li>in vinegar, <a href="#Page_111">111</a></li></ul></li> + +<li>Cabbage salad, <a href="#Page_134">134</a></li> +<li>Cafeteria, menus for, <a href="#Page_11">11</a>, <a href="#Page_13">13</a>-<a href="#Page_36">36</a></li> + +<li>Cake, apple-sauce, <a href="#Page_168">168</a> +<ul class="lsnone"> + <li>banana cream, <a href="#Page_168">168</a>-<a href="#Page_169">169</a></li> + <li>caramel, <a href="#Page_170">170</a></li> + <li>chocolate, <a href="#Page_170">170</a>-<a href="#Page_171">171</a></li> + <li>chocolate cup, <a href="#Page_171">171</a></li> + <li>orange and raisin cup, <a href="#Page_173">173</a></li> + <li>spice, <a href="#Page_173">173</a>-<a href="#Page_174">174</a></li> + <li>white, <a href="#Page_175">175</a></li></ul></li> + +<li>Cakes, list of, <a href="#Page_54">54</a>-<a href="#Page_55">55</a> +<ul class="lsnone"> + <li>recipes for, <a href="#Page_168">168</a>-<a href="#Page_178">178</a></li></ul></li> + +<li>Carrot and raisin salad, <a href="#Page_134">134</a> +<span class="pagenum"><a name="Page_196" id="Page_196">[Pg 196]</a></span></li> +<li>Carrot plum pudding, <a href="#Page_148">148</a></li> + +<li>Carrots, <a href="#Page_47">47</a> +<ul class="lsnone"> + <li>buttered, <a href="#Page_112">112</a>-<a href="#Page_113">113</a></li> + <li>and peas, <a href="#Page_113">113</a></li> + <li>creamed, <a href="#Page_113">113</a></li></ul></li> + +<li>Cauliflower, <a href="#Page_47">47</a></li> +<li>Caramel Bavarian cream, <a href="#Page_156">156</a></li> +<li>Caramel cake, <a href="#Page_170">170</a></li> +<li>Caramel frosting, <a href="#Page_176">176</a>-<a href="#Page_177">177</a></li> +<li>Caramel tapioca, <a href="#Page_156">156</a></li> + +<li>Celery, <a href="#Page_46">46</a> +<ul class="lsnone"> + <li>creamed, <a href="#Page_114">114</a></li></ul></li> + +<li>Chart of foods, seasonal, <a href="#Page_57">57</a>-<a href="#Page_59">59</a></li> +<li>Cheese dishes, <a href="#Page_45">45</a></li> +<li>Cheese fondue, <a href="#Page_102">102</a></li> +<li>Chicken, <a href="#Page_44">44</a></li> +<li>Chicken à la king, <a href="#Page_89">89</a></li> +<li>Chicken and biscuit, <a href="#Page_88">88</a></li> +<li>Chicken croquettes, <a href="#Page_89">89</a>-<a href="#Page_90">90</a></li> +<li>Chicken salad, <a href="#Page_140">140</a></li> +<li>Chicken soup, <a href="#Page_74">74</a></li> +<li>Chocolate, hot, <a href="#Page_189">189</a></li> +<li>Chocolate blanc mange, <a href="#Page_157">157</a></li> +<li>Chocolate bread pudding, <a href="#Page_144">144</a>-<a href="#Page_145">145</a></li> +<li>Chocolate cake, <a href="#Page_170">170</a>-<a href="#Page_171">171</a></li> +<li>Chocolate cup cakes, <a href="#Page_171">171</a></li> +<li>Chocolate filling, <a href="#Page_175">175</a>-<a href="#Page_176">176</a></li> +<li>Chocolate frosting, <a href="#Page_177">177</a></li> +<li>Chocolate icing, <a href="#Page_177">177</a></li> +<li>Chocolate pie filling, <a href="#Page_184">184</a></li> +<li>Chocolate pudding, <a href="#Page_157">157</a></li> +<li>Chocolate rice pudding, <a href="#Page_151">151</a></li> +<li>Chocolate sauce, <a href="#Page_152">152</a></li> +<li>Chocolate soufflé, <a href="#Page_145">145</a></li> + +<li>Chops, breaded pork, <a href="#Page_91">91</a>-<a href="#Page_92">92</a> +<ul class="lsnone"> + <li>pork, with dressing, <a href="#Page_92">92</a></li></ul></li> + +<li>Cocktails, fruit, <a href="#Page_160">160</a> +<ul class="lsnone"> + <li>oyster, <a href="#Page_99">99</a></li></ul></li> + +<li>Codfish, <a href="#Page_44">44</a> +<ul class="lsnone"> + <li>balls, <a href="#Page_97">97</a>-<a href="#Page_98">98</a></li></ul></li> + +<li>Coffee, urn, <a href="#Page_189">189</a>-<a href="#Page_190">190</a></li> +<li>Color in food, <a href="#Page_9">9</a></li> +<li>Combinations of food, <a href="#Page_59">59</a>-<a href="#Page_61">61</a></li> +<li>Combination vegetable salad, <a href="#Page_135">135</a></li> + +<li>Cookies, fruit oatmeal crumb, <a href="#Page_171">171</a>-<a href="#Page_172">172</a> +<ul class="lsnone"> + <li>sugar, <a href="#Page_174">174</a></li></ul></li> + +<li>Corn, <a href="#Page_46">46</a> +<ul class="lsnone"> + <li>scalloped, <a href="#Page_115">115</a></li></ul></li> + +<li>Corned beef hash, <a href="#Page_81">81</a>-<a href="#Page_82">82</a></li> +<li>Corn-meal muffins, <a href="#Page_126">126</a></li> +<li>Corn pudding, <a href="#Page_114">114</a></li> +<li>Cornstarch pudding, <a href="#Page_158">158</a></li> +<li>Corn with green peppers and pimentos, <a href="#Page_115">115</a></li> +<li>Cost in menu-making, <a href="#Page_6">6</a></li> +<li>Cottage cheese croquettes, <a href="#Page_102">102</a>-<a href="#Page_103">103</a></li> +<li>Cottage cheese salad with celery and green peppers, <a href="#Page_138">138</a>-<a href="#Page_139">139</a></li> +<li>Cottage cheese salads, <a href="#Page_51">51</a></li> +<li>Cottage cheese sandwich filling, <a href="#Page_132">132</a></li> +<li>Cottage pudding, <a href="#Page_145">145</a>-<a href="#Page_146">146</a></li> +<li>Cranberry and raisin pie filling, <a href="#Page_180">180</a></li> +<li>Cranberry jelly, <a href="#Page_166">166</a></li> +<li>Cranberry sauce, <a href="#Page_166">166</a></li> + + +<li>Creamed asparagus, <a href="#Page_108">108</a>-<a href="#Page_109">109</a> +<ul class="lsnone"> + <li>cabbage, <a href="#Page_112">112</a></li> + <li>carrots, <a href="#Page_113">113</a></li> + <li>celery, <a href="#Page_114">114</a></li> + <li>onions, <a href="#Page_117">117</a></li> + <li>peas, <a href="#Page_118">118</a></li> + <li>potatoes, <a href="#Page_119">119</a></li></ul></li> + +<li>Cream filling, <a href="#Page_176">176</a></li> +<li>Cream of celery soup, <a href="#Page_76">76</a>-<a href="#Page_77">77</a></li> +<li>Cream of corn soup, <a href="#Page_77">77</a></li> +<li>Cream of Lima bean soup, <a href="#Page_77">77</a>-<a href="#Page_78">78</a></li> +<li>Cream of pea soup, <a href="#Page_78">78</a></li> +<li>Cream of spinach soup, <a href="#Page_78">78</a>-<a href="#Page_79">79</a></li> +<li>Cream of tomato soup, <a href="#Page_79">79</a></li> +<li>Cream pie filling, <a href="#Page_184">184</a>-<a href="#Page_185">185</a></li> +<li>Cream soup, <a href="#Page_42">42</a></li> + +<li>Croquettes, chicken, <a href="#Page_89">89</a>-<a href="#Page_90">90</a> +<ul class="lsnone"> + <li>cottage cheese, <a href="#Page_102">102</a>-<a href="#Page_103">103</a></li> + <li>meat, <a href="#Page_83">83</a></li> + <li>rice, <a href="#Page_122">122</a></li></ul></li> + +<li>Crumb muffins, <a href="#Page_126">126</a>-<a href="#Page_127">127</a></li> +<li>Custard, baked, <a href="#Page_155">155</a></li> +<li>Custard pie filling, <a href="#Page_185">185</a></li> +<li>Custard sauce, <a href="#Page_153">153</a></li> +<li>Cutlets, egg, <a href="#Page_105">105</a></li> + +<li class="index">Date nut blanc mange, <a href="#Page_158">158</a>-<a href="#Page_159">159</a></li> +<li>Date torte, <a href="#Page_159">159</a></li> +<li>Deviled egg salad, <a href="#Page_139">139</a>-<a href="#Page_140">140</a></li> + +<li>Desserts, list of, <a href="#Page_51">51</a>-<a href="#Page_56">56</a> +<ul class="lsnone"> + <li>for cafeteria menus, <a href="#Page_12">12</a></li> + <li>for tea-room menus, <a href="#Page_38">38</a>, <a href="#Page_39">39</a>, <a href="#Page_40">40</a>, <a href="#Page_41">41</a></li> + <li>recipes for cold, <a href="#Page_154">154</a>-<a href="#Page_165">165</a></li> + <li>recipes for hot, <a href="#Page_143">143</a>-<a href="#Page_154">154</a></li></ul></li> + +<li>Dietetic principles in menus, <a href="#Page_1">1</a>, <a href="#Page_3">3</a>, <a href="#Page_5">5</a></li> + +<li>Dressings for salad, boiled, <a href="#Page_141">141</a> +<span class="pagenum"><a name="Page_197" id="Page_197">[Pg 197]</a></span> +<ul class="lsnone"> + <li>French, <a href="#Page_141">141</a></li> + <li>mayonnaise, <a href="#Page_142">142</a></li> + <li>Thousand Island, <a href="#Page_142">142</a></li></ul></li> + +<li>Dried beef on toast, creamed, <a href="#Page_82">82</a></li> +<li>Dried peach pie filling, <a href="#Page_180">180</a></li> +<li>Dried peach sauce, <a href="#Page_166">166</a>-<a href="#Page_167">167</a></li> + +<li class="index">Egg cutlets, <a href="#Page_105">105</a></li> +<li>Egg hard sauce, <a href="#Page_153">153</a></li> +<li>Egg sandwich filling, <a href="#Page_132">132</a>-<a href="#Page_133">133</a></li> + +<li>Eggplant, <a href="#Page_47">47</a> +<ul class="lsnone"> + <li>fried, <a href="#Page_116">116</a></li></ul></li> + +<li>Eggs, <a href="#Page_45">45</a></li> +<li>Eggs and ham, scrambled, <a href="#Page_105">105</a></li> +<li>Equipment for preparing menus, <a href="#Page_5">5</a>, <a href="#Page_6">6</a></li> + +<li class="index">Fig tapioca, <a href="#Page_159">159</a>-<a href="#Page_160">160</a></li> + +<li>Filling, apple pie, <a href="#Page_178">178</a>-<a href="#Page_179">179</a> +<ul class="lsnone"> + <li>apricot pie, <a href="#Page_179">179</a></li> + <li>banana cream pie, <a href="#Page_182">182</a>-<a href="#Page_183">183</a></li> + <li>blueberry pie, <a href="#Page_179">179</a>-<a href="#Page_180">180</a></li> + <li>butterscotch pie, <a href="#Page_183">183</a></li> + <li>chocolate, <a href="#Page_175">175</a>-<a href="#Page_176">176</a></li> + <li>chocolate pie, <a href="#Page_184">184</a></li> + <li>cranberry and raisin pie, <a href="#Page_180">180</a></li> + <li>cream, <a href="#Page_176">176</a></li> + <li>cream pie, <a href="#Page_184">184</a>-<a href="#Page_185">185</a></li> + <li>custard pie, <a href="#Page_185">185</a></li> + <li>dried peach pie, <a href="#Page_180">180</a></li> + <li>gooseberry and raisin pie, <a href="#Page_181">181</a></li> + <li>lemon, <a href="#Page_176">176</a></li> + <li>lemon pie, <a href="#Page_185">185</a>-<a href="#Page_186">186</a></li> + <li>loganberry pie, <a href="#Page_181">181</a>-<a href="#Page_182">182</a></li> + <li>pineapple pie, <a href="#Page_186">186</a></li> + <li>pumpkin pie, <a href="#Page_187">187</a></li> + <li>rhubarb pie, <a href="#Page_182">182</a></li></ul></li> + +<li>Fillings for cakes, <a href="#Page_168">168</a>-<a href="#Page_178">178</a> +<ul class="lsnone"> + <li>for pies, <a href="#Page_178">178</a>-<a href="#Page_187">187</a></li> + <li>for sandwiches, <a href="#Page_132">132</a>-<a href="#Page_134">134</a></li> + <li>for shortcake, <a href="#Page_149">149</a>-<a href="#Page_150">150</a>, <a href="#Page_150">150</a>-<a href="#Page_151">151</a></li></ul></li> + +<li>Fish, list of, <a href="#Page_44">44</a> +<ul class="lsnone"> + <li>recipes for, <a href="#Page_97">97</a>-<a href="#Page_102">102</a></li></ul></li> + +<li>Fish salads, <a href="#Page_51">51</a></li> +<li>Flavor of food, <a href="#Page_10">10</a></li> +<li>Form of service, <a href="#Page_4">4</a>, <a href="#Page_7">7</a></li> + +<li>Forms for special dinners, <a href="#Page_70">70</a>-<a href="#Page_72">72</a> +<ul class="lsnone"> + <li>meat order, <a href="#Page_66">66</a>-<a href="#Page_67">67</a></li> + <li>menu, <a href="#Page_67">67</a>-<a href="#Page_69">69</a></li> + <li>use of printed, <a href="#Page_66">66</a></li></ul></li> + +<li>French fried potatoes, <a href="#Page_119">119</a></li> +<li>French salad dressing, <a href="#Page_141">141</a></li> + +<li>Fried salmon, <a href="#Page_100">100</a> +<ul class="lsnone"> + <li>oysters, <a href="#Page_99">99</a></li></ul></li> + +<li>Fritters, <a href="#Page_146">146</a></li> + +<li>Frostings, caramel, <a href="#Page_176">176</a>-<a href="#Page_177">177</a> +<ul class="lsnone"> + <li>chocolate, <a href="#Page_177">177</a></li> + <li>white, <a href="#Page_177">177</a>-<a href="#Page_178">178</a></li></ul></li> + +<li>Fruit cobbler, <a href="#Page_146">146</a>-<a href="#Page_147">147</a></li> +<li>Fruit cocktail, <a href="#Page_160">160</a></li> +<li>Fruit gelatin, <a href="#Page_160">160</a>-<a href="#Page_161">161</a></li> +<li>Fruit oatmeal crumb cookies, <a href="#Page_171">171</a>-<a href="#Page_172">172</a></li> +<li>Fruit punch, <a href="#Page_187">187</a>-<a href="#Page_188">188</a></li> +<li>Fruit salad, <a href="#Page_138">138</a></li> +<li>Fruit salads, list of, <a href="#Page_51">51</a></li> +<li>Fruit sandwich filling, <a href="#Page_133">133</a></li> + +<li>Fruit sauces, <a href="#Page_53">53</a> +<ul class="lsnone"> + <li>recipes for, <a href="#Page_165">165</a>-<a href="#Page_167">167</a></li></ul></li> + +<li>Fruit whip, <a href="#Page_161">161</a></li> + +<li class="index">Garnishes, <a href="#Page_63">63</a>-<a href="#Page_65">65</a></li> +<li>Ginger-ale lemonade, <a href="#Page_188">188</a></li> +<li>Gingerbread, <a href="#Page_172">172</a></li> +<li>Glazed sweet potatoes, <a href="#Page_121">121</a></li> +<li>Gooseberry and raisin pie filling, <a href="#Page_181">181</a></li> +<li>Graham muffins, <a href="#Page_127">127</a></li> +<li>Grapefruit salad, <a href="#Page_138">138</a></li> +<li>Grapenut pudding, <a href="#Page_147">147</a>-<a href="#Page_148">148</a></li> + +<li class="index">Halibut, <a href="#Page_44">44</a> +<ul class="lsnone"> + <li>fried, <a href="#Page_98">98</a></li></ul></li> + +<li>Ham, baked, <a href="#Page_91">91</a></li> +<li>Hamburg balls, <a href="#Page_82">82</a></li> +<li>Ham sandwich filling, <a href="#Page_133">133</a>-<a href="#Page_134">134</a></li> +<li>Hard sauce, <a href="#Page_153">153</a>-<a href="#Page_154">154</a></li> + +<li>Hash, <a href="#Page_83">83</a> +<ul class="lsnone"> + <li>corned beef, <a href="#Page_81">81</a>-<a href="#Page_82">82</a></li></ul></li> + +<li>Hearts, breaded veal, <a href="#Page_94">94</a> +<ul class="lsnone"> + <li>veal in casserole, <a href="#Page_95">95</a>-<a href="#Page_96">96</a></li></ul></li> + +<li>Hominy, <a href="#Page_47">47</a></li> + +<li class="index">Ice creams, <a href="#Page_53">53</a>-<a href="#Page_54">54</a></li> +<li>Ices, <a href="#Page_54">54</a></li> + +<li class="index">Lamb, <a href="#Page_43">43</a> +<ul class="lsnone"> + <li>roast, <a href="#Page_90">90</a></li></ul></li> + +<li>Left-overs, <a href="#Page_14">14</a> +<ul class="lsnone"> + <li>utilization of, <a href="#Page_6">6</a>-<a href="#Page_7">7</a>, <a href="#Page_61">61</a>-<a href="#Page_62">62</a>, <a href="#Page_73">73</a></li></ul></li> + +<li>Lemonade, <a href="#Page_188">188</a> +<ul class="lsnone"> + <li>ginger-ale, <a href="#Page_188">188</a></li></ul></li> + +<li>Lemon filling, <a href="#Page_176">176</a> +<span class="pagenum"><a name="Page_198" id="Page_198">[Pg 198]</a></span> +</li> +<li>Lemon pie filling, <a href="#Page_185">185</a>-<a href="#Page_186">186</a></li> +<li>Lemon sauce, <a href="#Page_154">154</a></li> +<li>Liver and bacon, <a href="#Page_96">96</a>-<a href="#Page_97">97</a></li> +<li>Lobster salad, <a href="#Page_140">140</a></li> +<li>Loganberry pie filling, <a href="#Page_181">181</a>-<a href="#Page_182">182</a></li> + +<li class="index">Macaroni, <a href="#Page_47">47</a></li> +<li>Macaroni and cheese, <a href="#Page_103">103</a></li> +<li>Maple nut mold, <a href="#Page_161">161</a>-<a href="#Page_162">162</a></li> + +<li>Mashed potatoes, <a href="#Page_119">119</a>-<a href="#Page_120">120</a> +<ul class="lsnone"> + <li>rutabagas, <a href="#Page_122">122</a>-<a href="#Page_123">123</a></li></ul></li> + +<li>Mayonnaise dressing, <a href="#Page_142">142</a></li> +<li>Measures, use of, <a href="#Page_73">73</a></li> +<li>Meat croquettes, <a href="#Page_83">83</a></li> +<li>Meat dishes, miscellaneous, <a href="#Page_45">45</a></li> + +<li>Meat for cafeteria menu, <a href="#Page_11">11</a> +<ul class="lsnone"> + <li>for tea-room menu, <a href="#Page_37">37</a>, <a href="#Page_39">39</a>, <a href="#Page_40">40</a>, <a href="#Page_41">41</a></li></ul></li> + +<li>Meat loaf, <a href="#Page_84">84</a> +<ul class="lsnone"> + <li>with tomato and celery, <a href="#Page_84">84</a>-<a href="#Page_85">85</a></li></ul></li> + +<li>Meat order form, <a href="#Page_66">66</a>-<a href="#Page_67">67</a></li> + +<li>Meat pie, <a href="#Page_85">85</a> +<ul class="lsnone"> + <li>with dressing, <a href="#Page_86">86</a></li></ul></li> + +<li>Meat salads, <a href="#Page_51">51</a></li> +<li>Meat stew, <a href="#Page_86">86</a></li> + +<li>Meat substitutes, <a href="#Page_45">45</a> +<ul class="lsnone"> + <li>recipes for, <a href="#Page_102">102</a>-<a href="#Page_106">106</a></li></ul></li> + +<li>Meats, list of, <a href="#Page_42">42</a>-<a href="#Page_44">44</a> +<ul class="lsnone"> + <li>recipes for, <a href="#Page_81">81</a>-<a href="#Page_97">97</a></li></ul></li> + +<li>Menu form, <a href="#Page_67">67</a>-<a href="#Page_69">69</a></li> + +<li>Menu planning, <a href="#Page_1">1</a>-<a href="#Page_7">7</a>, <a href="#Page_13">13</a> +<ul class="lsnone"> + <li>charts and lists for, <a href="#Page_42">42</a>-<a href="#Page_62">62</a></li> + <li>consideration of patrons in, <a href="#Page_2">2</a></li> + <li>dietetic principles in, <a href="#Page_1">1</a>, <a href="#Page_3">3</a>, <a href="#Page_5">5</a></li> + <li>equipment in, <a href="#Page_5">5</a>, <a href="#Page_6">6</a></li> + <li>for an institution, <a href="#Page_1">1</a>-<a href="#Page_2">2</a>, <a href="#Page_3">3</a>, <a href="#Page_4">4</a>, <a href="#Page_5">5</a>, <a href="#Page_6">6</a></li> + <li>for a school lunch, <a href="#Page_2">2</a></li> + <li>left-overs in, <a href="#Page_6">6</a>-<a href="#Page_7">7</a></li> + <li>variety of food in, <a href="#Page_3">3</a>, <a href="#Page_4">4</a>, <a href="#Page_5">5</a></li></ul></li> + +<li>Menus, breakfast, <a href="#Page_14">14</a>, <a href="#Page_16">16</a>, <a href="#Page_18">18</a>, <a href="#Page_20">20</a>-<a href="#Page_21">21</a>, <a href="#Page_23">23</a>, <a href="#Page_25">25</a>, <a href="#Page_27">27</a>-<a href="#Page_28">28</a>, <a href="#Page_29">29</a>-<a href="#Page_30">30</a>, <a href="#Page_32">32</a>, <a href="#Page_34">34</a>-<a href="#Page_35">35</a> +<ul class="lsnone"> + <li>dinner, <a href="#Page_15">15</a>-<a href="#Page_16">16</a>, <a href="#Page_17">17</a>-<a href="#Page_18">18</a>, <a href="#Page_20">20</a>, <a href="#Page_22">22</a>-<a href="#Page_23">23</a>, <a href="#Page_24">24</a>-<a href="#Page_25">25</a>, <a href="#Page_26">26</a>-<a href="#Page_27">27</a>, <a href="#Page_29">29</a>, <a href="#Page_31">31</a>-<a href="#Page_32">32</a>, <a href="#Page_33">33</a>-<a href="#Page_34">34</a>, <a href="#Page_36">36</a></li> + <li>lunch, <a href="#Page_14">14</a>-<a href="#Page_15">15</a>, <a href="#Page_16">16</a>-<a href="#Page_17">17</a>, <a href="#Page_19">19</a>, <a href="#Page_21">21</a>-<a href="#Page_22">22</a>, <a href="#Page_23">23</a>-<a href="#Page_24">24</a>, <a href="#Page_26">26</a>, <a href="#Page_28">28</a>, <a href="#Page_30">30</a>-<a href="#Page_31">31</a>, <a href="#Page_32">32</a>-<a href="#Page_33">33</a>, <a href="#Page_35">35</a>, <a href="#Page_37">37</a></li> + <li>standard cafeteria, <a href="#Page_11">11</a></li> + <li>tea-room, <a href="#Page_36">36</a>-<a href="#Page_41">41</a></li> + <li>thirty days' menus for cafeteria, <a href="#Page_13">13</a>-<a href="#Page_36">36</a></li></ul></li> + +<li>Mousse, <a href="#Page_53">53</a></li> + +<li>Muffins, bacon, <a href="#Page_125">125</a> +<ul class="lsnone"> + <li>corn-meal, <a href="#Page_126">126</a></li> + <li>crumb, <a href="#Page_126">126</a>-<a href="#Page_127">127</a></li> + <li>dark bran, <a href="#Page_127">127</a></li> + <li>graham, <a href="#Page_127">127</a></li> + <li>plain, <a href="#Page_128">128</a></li> + <li>raised, <a href="#Page_127">127</a></li></ul></li> + +<li>Mustard sauce, <a href="#Page_106">106</a></li> +<li>Mutton, <a href="#Page_43">43</a></li> + +<li class="index">Noodle soup, <a href="#Page_75">75</a></li> +<li>Norwegian prune pudding, <a href="#Page_162">162</a>-<a href="#Page_163">163</a></li> +<li>Nut bread, <a href="#Page_129">129</a></li> + +<li class="index">Odor of food, <a href="#Page_9">9</a></li> +<li>Old-fashioned baked rice pudding, <a href="#Page_151">151</a>-<a href="#Page_152">152</a></li> + +<li>Onions, <a href="#Page_47">47</a> +<ul class="lsnone"> + <li>buttered, <a href="#Page_117">117</a></li> + <li>creamed, <a href="#Page_117">117</a></li></ul></li> + +<li>Orange and raisin cup cakes, <a href="#Page_173">173</a></li> +<li>Oyster cocktail, <a href="#Page_99">99</a></li> +<li>Oyster stew, <a href="#Page_80">80</a></li> + +<li>Oysters, <a href="#Page_44">44</a> +<ul class="lsnone"> + <li>fried, <a href="#Page_99">99</a></li> + <li>scalloped, <a href="#Page_100">100</a></li></ul></li> + +<li class="index">Palatability of food, <a href="#Page_8">8</a></li> +<li>Parsley buttered potatoes, <a href="#Page_120">120</a></li> +<li>Parsnips, <a href="#Page_48">48</a></li> +<li>Peanut butter soup, <a href="#Page_80">80</a></li> + +<li>Peas, <a href="#Page_48">48</a> +<ul class="lsnone"> + <li>buttered, <a href="#Page_117">117</a>-<a href="#Page_118">118</a></li> + <li>creamed, <a href="#Page_118">118</a></li></ul></li> + +<li>Peppers, <a href="#Page_48">48</a></li> +<li>Pie crust, <a href="#Page_178">178</a></li> +<li>Pie fillings, <a href="#Page_178">178</a>-<a href="#Page_179">179</a></li> + +<li>Pie, meat, <a href="#Page_85">85</a> +<ul class="lsnone"> + <li>with dressing, <a href="#Page_86">86</a></li> + <li>Washington, <a href="#Page_174">174</a>-<a href="#Page_175">175</a></li></ul></li> + +<li>Pies, one-crust, <a href="#Page_56">56</a> +<ul class="lsnone"> + <li>two-crust, <a href="#Page_55">55</a>-<a href="#Page_56">56</a></li></ul></li> + +<li>Pineapple pie filling, <a href="#Page_186">186</a></li> +<li>Pineapple pudding, <a href="#Page_162">162</a>-<a href="#Page_163">163</a></li> +<li>Pineapple tapioca pudding, <a href="#Page_163">163</a>-<a href="#Page_164">164</a></li> + +<li>Pork, <a href="#Page_43">43</a> +<ul class="lsnone"> + <li>roast, <a href="#Page_92">92</a>-<a href="#Page_93">93</a></li></ul></li> + +<li>Pork chops breaded, <a href="#Page_91">91</a>-<a href="#Page_92">92</a> +<ul class="lsnone"> + <li>with dressing, <a href="#Page_92">92</a></li></ul></li> + +<li>Potato salad, <a href="#Page_135">135</a> +<span class="pagenum"><a name="Page_199" id="Page_199">[Pg 199]</a></span></li> + +<li>Potatoes, <a href="#Page_45">45</a>-<a href="#Page_46">46</a> +<ul class="lsnone"> + <li>browned, <a href="#Page_118">118</a></li> + <li>creamed, <a href="#Page_119">119</a></li> + <li>French fried, <a href="#Page_119">119</a></li> + <li>glazed sweet, <a href="#Page_121">121</a></li> + <li>mashed, <a href="#Page_119">119</a>-<a href="#Page_120">120</a></li> + <li>parsley buttered, <a href="#Page_120">120</a></li> + <li>scalloped, <a href="#Page_120">120</a>-<a href="#Page_121">121</a></li> + <li>stuffed baked, <a href="#Page_121">121</a></li></ul></li> + +<li>Potatoes for cafeteria menu, <a href="#Page_12">12</a></li> +<li>Prune and cottage cheese salad, <a href="#Page_139">139</a></li> +<li>Prunecot filling for shortcake, <a href="#Page_149">149</a>-<a href="#Page_150">150</a></li> +<li>Prune gelatin, <a href="#Page_163">163</a></li> +<li>Prune pudding, <a href="#Page_149">149</a></li> +<li>Prune sauce, <a href="#Page_167">167</a></li> + +<li>Pudding, bread, <a href="#Page_143">143</a>-<a href="#Page_144">144</a> +<ul class="lsnone"> + <li>carrot plum, <a href="#Page_148">148</a></li> + <li>chocolate, <a href="#Page_157">157</a></li> + <li>chocolate bread, <a href="#Page_144">144</a>-<a href="#Page_145">145</a></li> + <li>chocolate rice, <a href="#Page_151">151</a></li> + <li>cold, <a href="#Page_52">52</a>-<a href="#Page_53">53</a></li> + <li>corn, <a href="#Page_114">114</a></li> + <li>cornstarch, <a href="#Page_158">158</a></li> + <li>cottage, <a href="#Page_145">145</a>-<a href="#Page_146">146</a></li> + <li>grapenut, <a href="#Page_147">147</a>-<a href="#Page_148">148</a></li> + <li>hot, <a href="#Page_51">51</a>-<a href="#Page_52">52</a></li> + <li>Norwegian prune, <a href="#Page_162">162</a></li> + <li>old-fashioned baked rice, <a href="#Page_151">151</a>-<a href="#Page_152">152</a></li> + <li>pineapple, <a href="#Page_162">162</a>-<a href="#Page_163">163</a></li> + <li>pineapple tapioca, <a href="#Page_163">163</a>-<a href="#Page_164">164</a></li> + <li>prune, <a href="#Page_149">149</a></li> + <li>snow, <a href="#Page_164">164</a>-<a href="#Page_165">165</a></li> + <li>steamed molasses, <a href="#Page_148">148</a>-<a href="#Page_149">149</a></li></ul></li> + +<li>Pumpkin pie filling, <a href="#Page_187">187</a></li> +<li>Punch, fruit, <a href="#Page_187">187</a>-<a href="#Page_188">188</a></li> + +<li class="index">Quality of food, <a href="#Page_8">8</a></li> +<li>Quick bread, <a href="#Page_48">48</a>-<a href="#Page_49">49</a></li> + +<li class="index">Raised muffins, <a href="#Page_127">127</a></li> +<li>Raisin tapioca, <a href="#Page_164">164</a></li> +<li>Recipes, <a href="#Page_73">73</a>-<a href="#Page_190">190</a></li> +<li>Rhubarb, baked, <a href="#Page_167">167</a></li> +<li>Rhubarb pie filling, <a href="#Page_182">182</a></li> +<li>Rib roast of beef, <a href="#Page_87">87</a></li> +<li>Rice, <a href="#Page_48">48</a></li> +<li>Rice and cheese, <a href="#Page_104">104</a></li> +<li>Rice and nut loaf, <a href="#Page_104">104</a></li> +<li>Rice croquettes, <a href="#Page_122">122</a></li> +<li>Rice with hard sauce, <a href="#Page_152">152</a></li> + +<li>Rolls, <a href="#Page_49">49</a> +<ul class="lsnone"> + <li>baking-powder cinnamon, <a href="#Page_125">125</a></li> + <li>cinnamon, <a href="#Page_130">130</a></li> + <li>Parker house, <a href="#Page_130">130</a>-<a href="#Page_131">131</a></li></ul></li> + +<li>Rutabagas, <a href="#Page_48">48</a> +<ul class="lsnone"> + <li>mashed, <a href="#Page_122">122</a>-<a href="#Page_123">123</a></li></ul></li> + +<li class="index">Salad, apple and celery, <a href="#Page_137">137</a> +<ul class="lsnone"> + <li>banana, <a href="#Page_137">137</a></li> + <li>cabbage, <a href="#Page_134">134</a></li> + <li>carrot and raisin, <a href="#Page_134">134</a></li> + <li>chicken, <a href="#Page_140">140</a></li> + <li>combination vegetable, <a href="#Page_135">135</a></li> + <li>cottage cheese, <a href="#Page_51">51</a></li> + <li>with celery and green peppers, <a href="#Page_138">138</a>-<a href="#Page_139">139</a></li> + <li>deviled egg, <a href="#Page_139">139</a>-<a href="#Page_140">140</a></li> + <li>fish, <a href="#Page_51">51</a></li> + <li>fruit, <a href="#Page_51">51</a>, <a href="#Page_138">138</a></li> + <li>grapefruit, <a href="#Page_138">138</a></li> + <li>lobster, <a href="#Page_140">140</a></li> + <li>meat, <a href="#Page_51">51</a></li> + <li>potato, <a href="#Page_135">135</a></li> + <li>prune and cottage cheese, <a href="#Page_139">139</a></li> + <li>tomato jelly, <a href="#Page_136">136</a></li> + <li>vegetable, <a href="#Page_50">50</a></li> + <li>gelatin, <a href="#Page_136">136</a>-<a href="#Page_137">137</a></li></ul></li> + +<li>Salad dressings, <a href="#Page_142">142</a>-<a href="#Page_145">145</a></li> + +<li>Salads for cafeteria menus, <a href="#Page_12">12</a> +<ul class="lsnone"> + <li>for tea-room menus, <a href="#Page_38">38</a>, <a href="#Page_39">39</a>, <a href="#Page_40">40</a>, <a href="#Page_41">41</a></li> + <li>list of, <a href="#Page_50">50</a>-<a href="#Page_51">51</a></li> + <li>recipes for, <a href="#Page_132">132</a>-<a href="#Page_142">142</a></li></ul></li> + +<li>Salmon, <a href="#Page_44">44</a> +<ul class="lsnone"> + <li>fried, <a href="#Page_100">100</a></li> + <li>scalloped, <a href="#Page_101">101</a></li></ul></li> + +<li>Salmon loaf, <a href="#Page_101">101</a></li> + +<li>Sandwiches for tea-room menus, <a href="#Page_40">40</a>, <a href="#Page_41">41</a> +<ul class="lsnone"> + <li>list of, <a href="#Page_49">49</a>-<a href="#Page_50">50</a></li> + <li>recipes for, <a href="#Page_132">132</a>-<a href="#Page_134">134</a></li></ul></li> + +<li>Sausage, <a href="#Page_93">93</a></li> + +<li>Sauces, apricot, <a href="#Page_165">165</a> +<ul class="lsnone"> + <li>chocolate, <a href="#Page_152">152</a></li> + <li>cranberry, <a href="#Page_166">166</a></li> + <li>custard, <a href="#Page_153">153</a></li> + <li>dessert, <a href="#Page_152">152</a>-<a href="#Page_154">154</a></li> + <li>dried peach, <a href="#Page_166">166</a>-<a href="#Page_167">167</a></li> + <li>egg, hard, <a href="#Page_153">153</a> +<span class="pagenum"><a name="Page_200" id="Page_200">[Pg 200]</a></span> +</li> + <li>fruit, <a href="#Page_53">53</a>, <a href="#Page_165">165</a>-<a href="#Page_167">167</a></li> + <li>hard, <a href="#Page_153">153</a>-<a href="#Page_154">154</a></li> + <li>lemon, <a href="#Page_154">154</a></li> + <li>meat, <a href="#Page_106">106</a>-<a href="#Page_108">108</a></li> + <li>mustard, <a href="#Page_106">106</a></li> + <li>prune, <a href="#Page_167">167</a></li> + <li>tartare, <a href="#Page_106">106</a>-<a href="#Page_107">107</a></li> + <li>tomato, <a href="#Page_107">107</a></li> + <li>white, <a href="#Page_107">107</a>-<a href="#Page_108">108</a></li></ul></li> + +<li>Scalloped corn, <a href="#Page_115">115</a> +<ul class="lsnone"> + <li>potatoes, <a href="#Page_120">120</a>-<a href="#Page_121">121</a></li> + <li>oysters, <a href="#Page_100">100</a></li> + <li>salmon, <a href="#Page_101">101</a></li> + <li>tomatoes, <a href="#Page_123">123</a>-<a href="#Page_124">124</a></li></ul></li> + +<li>Scrambled eggs and ham, <a href="#Page_105">105</a></li> +<li>Sequence of foods in menus, <a href="#Page_3">3</a></li> + +<li>Servings, size of, <a href="#Page_8">8</a> +<ul class="lsnone"> + <li>arrangement of, <a href="#Page_9">9</a></li></ul></li> + +<li>Shapes of food, <a href="#Page_9">9</a></li> +<li>Sherbets, <a href="#Page_54">54</a></li> + +<li>Shortcake, <a href="#Page_150">150</a> +<ul class="lsnone"> + <li>prunecot filling for, <a href="#Page_149">149</a>-<a href="#Page_150">150</a></li> + <li>strawberry filling for, <a href="#Page_150">150</a></li></ul></li> + +<li>Snow pudding, <a href="#Page_164">164</a>-<a href="#Page_165">165</a></li> + +<li>Soups, recipes for, <a href="#Page_73">73</a>-<a href="#Page_80">80</a> +<ul class="lsnone"> + <li>bouillon, <a href="#Page_73">73</a>-<a href="#Page_74">74</a></li> + <li>chicken, <a href="#Page_74">74</a></li> + <li>cream, <a href="#Page_42">42</a></li> + <li>cream of celery, <a href="#Page_76">76</a>-<a href="#Page_77">77</a></li> + <li>cream of corn, <a href="#Page_77">77</a></li> + <li>cream of Lima bean, <a href="#Page_77">77</a>-<a href="#Page_78">78</a></li> + <li>cream of pea, <a href="#Page_78">78</a></li> + <li>cream of spinach, <a href="#Page_78">78</a>-<a href="#Page_79">79</a></li> + <li>cream of tomato, <a href="#Page_79">79</a></li> + <li>noodle, <a href="#Page_75">75</a></li> + <li>oyster stew, <a href="#Page_80">80</a></li> + <li>peanut butter, <a href="#Page_80">80</a></li> + <li>stock, <a href="#Page_42">42</a></li> + <li>tomato rice, <a href="#Page_75">75</a>-<a href="#Page_76">76</a></li> + <li>vegetable, <a href="#Page_76">76</a></li></ul></li> + +<li>Soups for tea-room menus, <a href="#Page_37">37</a>, <a href="#Page_39">39</a>, <a href="#Page_40">40</a>, <a href="#Page_41">41</a></li> +<li>Spaghetti, <a href="#Page_47">47</a></li> +<li>Spice cake, <a href="#Page_173">173</a>-<a href="#Page_174">174</a></li> +<li>Spinach, <a href="#Page_48">48</a></li> +<li>Spinach and egg, <a href="#Page_123">123</a></li> +<li>Squash, <a href="#Page_48">48</a></li> +<li>Steak, Swiss, <a href="#Page_87">87</a></li> +<li>Steamed molasses pudding, <a href="#Page_148">148</a>-<a href="#Page_149">149</a></li> +<li>Stewed tomatoes, <a href="#Page_124">124</a></li> + +<li>Stews, meat, <a href="#Page_86">86</a>-<a href="#Page_87">87</a> +<ul class="lsnone"> + <li>oyster, <a href="#Page_80">80</a></li></ul></li> + +<li>Stock soups, <a href="#Page_42">42</a></li> +<li>Strawberry shortcake filling, <a href="#Page_150">150</a></li> +<li>Stuffed baked potatoes, <a href="#Page_121">121</a></li> +<li>Succotash, <a href="#Page_116">116</a></li> +<li>Sugar cookies, <a href="#Page_174">174</a></li> +<li>Sweetbreads, <a href="#Page_96">96</a></li> +<li>Swiss steak, <a href="#Page_87">87</a></li> + +<li class="index">Table of weights and their approximate measures, <a href="#Page_191">191</a>-<a href="#Page_194">194</a></li> +<li>Tapioca cream, <a href="#Page_165">165</a></li> +<li>Tartare sauce, <a href="#Page_106">106</a>-<a href="#Page_107">107</a></li> +<li>Tea rooms, menus for, <a href="#Page_36">36</a>-<a href="#Page_41">41</a></li> +<li>Temperature of food, <a href="#Page_9">9</a></li> +<li>Thousand Island salad dressing, <a href="#Page_142">142</a></li> +<li>Tomato jelly salad, <a href="#Page_136">136</a></li> +<li>Tomato rice soup, <a href="#Page_75">75</a>-<a href="#Page_76">76</a></li> +<li>Tomato sauce, <a href="#Page_107">107</a></li> + +<li>Tomatoes, <a href="#Page_48">48</a> +<ul class="lsnone"> + <li>scalloped, <a href="#Page_123">123</a>-<a href="#Page_124">124</a></li> + <li>stewed, <a href="#Page_124">124</a></li></ul></li> + +<li>Trout, <a href="#Page_44">44</a></li> +<li>Turnips, <a href="#Page_48">48</a></li> + +<li class="index">Variety of food, <a href="#Page_3">3</a>, <a href="#Page_4">4</a>, <a href="#Page_5">5</a>, <a href="#Page_10">10</a></li> + +<li>Veal, <a href="#Page_43">43</a>-<a href="#Page_44">44</a> +<ul class="lsnone"> + <li>breaded, <a href="#Page_93">93</a>-<a href="#Page_94">94</a></li> + <li>roast, <a href="#Page_94">94</a></li></ul></li> + +<li>Veal birds, <a href="#Page_95">95</a></li> + +<li>Veal hearts, breaded, <a href="#Page_94">94</a> +<ul class="lsnone"> + <li>en casserole, <a href="#Page_95">95</a>-<a href="#Page_96">96</a></li> +<li>Vegetable gelatin salad, <a href="#Page_136">136</a></li></ul></li> + +<li>Vegetable salads, <a href="#Page_50">50</a>-<a href="#Page_51">51</a> +<ul class="lsnone"> + <li>combination, <a href="#Page_135">135</a></li></ul></li> + +<li>Vegetable soup, <a href="#Page_76">76</a></li> + +<li>Vegetables for cafeteria menus, <a href="#Page_12">12</a> +<ul class="lsnone"> + <li>for tea-room menus, <a href="#Page_38">38</a>, <a href="#Page_39">39</a>, <a href="#Page_40">40</a>, <a href="#Page_41">41</a></li> + <li>list of, <a href="#Page_45">45</a>-<a href="#Page_48">48</a></li> + <li>recipes for, <a href="#Page_108">108</a>-<a href="#Page_124">124</a></li></ul></li> + +<li class="index">Washington pie, <a href="#Page_174">174</a>-<a href="#Page_175">175</a></li> +<li>Weiners, <a href="#Page_88">88</a></li> +<li>White breads, <a href="#Page_131">131</a></li> +<li>White cake, <a href="#Page_175">175</a></li> +<li>White frosting, <a href="#Page_177">177</a>-<a href="#Page_178">178</a></li> +<li>White sauce, <a href="#Page_107">107</a>-<a href="#Page_108">108</a></li> +<li>Whitefish, <a href="#Page_44">44</a></li> + +<li class="index">Yeast breads, <a href="#Page_49">49</a></li> +</ul> + + + + + + + +<pre> + + + + + +End of Project Gutenberg's Quantity Cookery, by Lenore Richards and Nola Treat + +*** END OF THIS PROJECT GUTENBERG EBOOK QUANTITY COOKERY *** + +***** This file should be named 38615-h.htm or 38615-h.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/8/6/1/38615/ + +Produced by Jason Isbell, David Clarke and the Online +Distributed Proofreading Team at https://www.pgdp.net (This +file was produced from images produced by Core Historical +Literature in Agriculture (CHLA), Cornell University) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +https://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need are critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at https://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +https://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at https://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit https://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including including checks, online payments and credit card +donations. To donate, please visit: https://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart was the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + https://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. + + +</pre> + +</body> +</html> diff --git a/38615.txt b/38615.txt new file mode 100644 index 0000000..844a579 --- /dev/null +++ b/38615.txt @@ -0,0 +1,10786 @@ +Project Gutenberg's Quantity Cookery, by Lenore Richards and Nola Treat + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Quantity Cookery + Menu Planning and Cooking for Large Numbers + +Author: Lenore Richards + Nola Treat + +Release Date: January 18, 2012 [EBook #38615] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK QUANTITY COOKERY *** + + + + +Produced by Jason Isbell, David Clarke and the Online +Distributed Proofreading Team at https://www.pgdp.net (This +file was produced from images produced by Core Historical +Literature in Agriculture (CHLA), Cornell University) + + + + + +Transcriber's Note: I have replaced en-dashes representing ranges of +numbers within tables by the word "to." So something like "6-1/2--7-1/4 +cups." in the original is often represented by "6-1/2 to 7-1/4 cups." in +this version. + + + + +QUANTITY COOKERY + +MENU PLANNING AND COOKING FOR LARGE NUMBERS + +BY + +LENORE RICHARDS, B.A. and NOLA TREAT, B.S. + +ASSISTANT PROFESSORS OF INSTITUTION MANAGEMENT +COLLEGE OF AGRICULTURE +UNIVERSITY OF MINNESOTA + + +BOSTON + +LITTLE, BROWN, AND COMPANY + +1922 + +Copyright, 1922, + +By Little, Brown, and Company. + +All rights reserved + +Published April, 1922 + +Printed in the United States of America + + + + +PREFACE + + +This book has been written in response to the many requests for +practical help in the planning of menus and for the recipes in use in +the cafeteria under the management of the authors. + +This book is designed primarily to assist the managers of food +departments in institutions. However, it is hoped that the chapters on +menu planning, the recipes, and the list of weights and their +approximate measures may prove useful as a text for those teachers of +institution management who have the problem of teaching large quantity +cookery and menu planning. + + N. T. + L. R. + + UNIVERSITY OF MINNESOTA + January 1, 1922 + + + + +CONTENTS + + +CHAPTER PAGE + + I. PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS 1 + + II. STANDARDS FOR JUDGING MEALS 8 + + III. TYPES OF MENUS 11 + + IV. SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING 42 + + V. THE IMPORTANCE AND USE OF FORMS 66 + + VI. RECIPES 73 + + VII. TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES 191 + + INDEX 195 + + + + + +QUANTITY COOKERY + + + + +CHAPTER I + +PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS + + +Well-balanced and appropriate menus are absolutely necessary to the +success of any establishment serving food. Given the best of raw +materials and the most competent cooks, the institutional manager will +fail to please his patrons if his menus show lack of careful planning. +The truth of this assertion is verified by the analysis of many +failures. + +On the other hand successful menu planning is not especially difficult. +Like any other art it requires careful study and observance of a few +simple rules. + +Of course, it is impossible to formulate one set of rules that will +apply to all situations. Each manager must make his own rules based on +the conditions he has to meet. There are, however, certain basic +principles to be recognized and followed. If the ensuing chapters +succeed in explaining these principles and in emphasizing their +importance, the authors' purpose will have been served. + +In planning menus for an institution the manager must: + +Keep in mind the nature of the institution; its purpose; the character +of its patronage. + +Follow certain dietetic principles. + +Maintain constant variety in the food. + +Keep menus appropriate to the temperature; the weather; the season; +occasional holidays. + +Recognize the limitations imposed by equipment; amount and kind of help; +range of cost permitted; left-over foods to be used; form of service. + +The first point to consider in planning a menu is the type of +institution to be served. For reasons that are obvious, the purpose of +the high school cafeteria is very different from that of the +metropolitan hotel, while neither of these has the same object as the +municipal tuberculosis sanitarium. + +The age, sex, nationality, economic condition and occupation of the +patrons must be kept in mind. The adult demands a freedom of choice +which may be denied children. For this reason the content of the grade +school lunch may be fixed in an arbitrary way, while this will not do +when one is dealing with adults of any class. For instance, grade school +children are satisfied with the morning bowl of bread and milk and the +noon lunch of bread and soup. Adults, even in a charitable home, would +undoubtedly complain of the simplicity of such meals. The high school +lunchroom may eliminate coffee from its menu and have frequent "pieless" +days. Any such attempts to regulate the diet of adults, except for +patriotic reasons such as were the incentive to denial during the war, +are highly inadvisable. + +As far as the food elements are concerned, the same kinds of food may be +served to boys and girls or to men and women. But, practically, they +will not eat the same foods with equal satisfaction, and this should +influence the planning of menus in different institutions. + +School lunch managers and social service workers have found that in +order to accomplish their aims they have to recognize racial food +tastes. + +The economic condition of the group to be served may limit variety in +the menu, on the one hand, or may permit of maximum variety on the +other. The eight-page menu of the fashionable tea room as definitely +reflects the ability of the patrons to pay as does the simple meal of +three or four dishes served the immigrants at Ellis Island. + +The occupation of the patrons, whether active or sedentary, determines +to a large extent the kind of food served to them, from the dietetic +standpoint and from the commercial standpoint as well. The lumberjacks +of the north woods require a diet very different in quality and quantity +from that of the telephone operators in a city exchange. + +In institutions serving set menus, with little or no choice, special +attention should be given to dietetic principles. Examples of such +institutions are college dining halls or dormitories, hospitals, +benevolent "homes," boarding houses, fraternities and clubs. + +For those who have had little or no training in dietetics and who yet +have the responsibility of planning menus, it may be said that if ample +variety is provided, with emphasis on fruits and vegetables, the +dietetic requirements will probably be met. + +The sequence of foods in the menu is important. Where several courses +are to be served, and it is the aim of those planning the menu to keep +the appetite stimulated, acids, meat extractives and warm foods should +be served first. Cloying foods such as sweets, very cold foods and foods +which are satisfying tend to depress the appetite and hence have no +place in the first course of a meal, except for luncheon where the menu +may be very simple. In institutions which have fixed menus, it is +especially desirable that the meal, no matter how simple, be so planned +that it may be served in courses. Children especially are likely to +hurry through their meals, and the serving of food in courses prevents +too rapid eating. It is true, of course, that extra service requires +more labor, and so may not prove possible, even though desirable. + +The responsibility for maintaining a constant variety in food calls for +the continued exercise of initiative, the determination to avoid +monotonous repetition, a mind open to new foods and new methods of +preparation and systematic marketing trips in order to keep in touch +with seasonal changes. Perhaps the most frequent criticism of +institutions is on the lack of variety in meals. Hotels, clubs and tea +rooms can draw trade by serving out-of-season foods when they first +appear in the market. Institutions whose purchases are limited by a +budget should make the most of seasonal foods when the market is at its +height and the food is cheapest. Such institutions should avoid serving +foods that are not actually in season. Serving berries or melons before +the height of the season dulls the appetite of the patron for these +foods so that by the time they have become economical to serve he has +tired of them. + +Variety should be introduced not only in the kinds of food but in the +preparation, garnish and service. Even in charitable homes and other +institutions where the aim is to serve at a minimum cost, the menus can +be made attractive through variety in preparation. Corn meal and cottage +cheese, two of the least expensive foods we have, can be utilized in a +wide variety of ways. There should be no hesitation about serving new +dishes, for maximum variety is essential to a happy patronage whether in +the tea room or the benevolent institution. The point to be kept in +mind, where the guest has the privilege of selection, is that all the +variety should not come within the day or meal but within the week or +month. Surprise always helps to induce appetite and this fact is as +applicable to the menu in the children's home as to that of the tea +room. + +It is good business practice as well as good dietetic practice to plan +meals according to the weather and the time of year. Hot, heavy foods +sell best in cold weather. Cool, crisp, fresh foods sell best on the +hottest days. The public is very susceptible to weather conditions. +Holidays give a popularity to certain foods which they enjoy at no other +time of the year. It is good business to make the most of these foods by +serving them on appropriate days. + +There are definite relations between the menu and the equipment +available for its execution. For instance, a menu which calls for oven +cooking to the exclusion of the use of the top of the stove or +supplementary steamers will be impossible to carry out. The menu should +be planned in order that the cooking may be divided between all the +available equipment, such as ovens, steamers and top space on stoves. In +the kitchen, as in the industrial plant, it is good management to give +space only to efficient equipment and to use that equipment to its +maximum capacity. + +Again, incomplete equipment may have to be considered in planning the +menu. If there is no power machinery the amount of hand work or heavy +physical preparation called for may have to be cut down in accordance +with the equipment at hand. In serving large numbers power machinery +will often pay for itself in a few months through the saving in labor. +It will not only do the work better and more humanely but will allow a +much greater variety of food. In the matter of equipment the institution +must get away from the idea that it is a large home, with working +conditions as they have been in the average home. It should consider +itself an industrial plant where one of the aims is maximum production +with minimum labor; and it should realize that proper equipment and +proper working conditions are necessary in the accomplishment of this +aim. Even though the labor supply may be adequate, efficient planning of +menus demands that there be an adjustment between those foods requiring +much labor and those requiring little, so that proper balance may be +maintained. + +In discussing the limitations in menu making the element of cost has +come up again and again. It becomes a definite restriction in +institutions that work on a budget, or where the group to be served +demands good wholesome food at the lowest price. As examples of such +institutions there are the factory cafeteria, the school lunch and the +college cafeteria. + +Though menus must be made out in advance of the day when they are to be +used, they should be sufficiently elastic to allow for proper +utilization of left-overs. Using left-overs may mean very little change +and substitution, or may require complete revision of the day's meals. +Left-overs must be used, for it is only by constant care that the food +cost can be kept down to a minimum. That this is true of all +institutions, whether great or small, is shown by the extreme care +exercised in the largest hotels to the end that no food shall be wasted. +Where there is family service, rather than plate service from the +kitchen, there will probably be a large amount of left-over food. It +requires a good deal of ingenuity to use these left-overs in some other +form so as to maintain variety and that element of surprise which is so +essential. In the cafeteria or other institution using _a la carte_ +service the left-over problem is not so serious. It is very nicely taken +care of in tea rooms and hotels which serve a club luncheon, the menu +for which may be chiefly made up from the left-overs. + +It is obvious that the form of service may influence the kind and extent +of the menu. That is, the cafeteria can serve a large variety of dishes +because the patrons wait on themselves. A similar choice or variety is +impracticable where there is table service, except in hotels, +restaurants and tea rooms where cost is not so great a factor. + + + + +CHAPTER II + +STANDARDS FOR JUDGING MEALS + + +Provided the principles of good nutrition have not been violated, the +main basis for judging any meal is palatability. Palatability depends +upon appearance and quality. Appearance in turn depends upon quantity, +color, form and service upon the plate. Quality is determined by odor, +flavor, temperature, texture and consistency. Reduced to outline form, +the elements of palatability are: + + | quantity + | color + + appearance---------+ form + | | neatness + | | arrangement + | + Palatability + + | + | | odor + | | temperature + + quality------------+ flavor + | texture + | consistency + +Commercially and aesthetically it is unwise to make servings too large. +Every one has had the experience of being served with more food than can +be eaten with relish and without waste. The effect is to surfeit the +appetite and to limit the variety which a patron may have, unless he is +able financially to order the variety; in which case he is obliged to +leave some food uneaten. In any institution which serves _a la carte_, +it is better to adjust portions and prices to the end that the patron +may have some variety in his meal without prohibitive expense. + +Color is important in inducing appetite. The cafeteria counter +displaying a buff-colored pie, snow pudding, rice custard and yellow +cake does not tempt patrons to buy. A basket of fruit, a bright-colored +gelatin dessert or attractive garnishes may transform a drab meal into a +most interesting one. Particularly in all kinds of plate service, +attention must be paid to color, for while clashing color combinations +must be avoided, some color must be used to give the food an appetizing +appearance. A great deal of our food is very neutral in color and admits +of a liberal use of garnishes of one kind or another. + +As a rule articles of food served together should be of diverse shapes. +One may enjoy a croquette, a stuffed baked potato, peas in timbales and +a roll in the same meal, but it is usually unwise to serve them on the +same plate. + +The necessity for neatness and orderly arrangement of servings is +obvious. At large parties where there is plate service it is wise to +make up a sample plate before the time of serving in order to determine +the best arrangement of food and in order actually to show those who are +to dish up the food how each plate must look when it is placed before +the guest. One who is inexperienced in planning menus, especially for +parties, should accustom himself to visualizing the meal as it will +appear when written upon the menu card and as it will appear upon the +plate. A menu which has seemed very good when planned will often be +unsatisfactory when actually served because some of the above points +have been overlooked. + +Odor and temperature are important factors in quality. It would seem +superfluous to say that hot things must be served hot and cold things +must be served cold, yet in serving large numbers the strict observance +of these rules is one of the difficult problems to be solved. _It can be +solved, however_, with efficient equipment properly arranged, a +carefully thought out organization of service and unceasing care. + +Repetition of texture and consistency should also be avoided. That is to +say, there should be the maximum variety in preparation of food in order +that no meal shall contain two or more creamed dishes, fried foods, +foods with custard basis or foods with bread foundation. + +If a score card were made out for judging a meal, flavor would perhaps +be given the most importance. Here again care must be taken to avoid +duplicating flavors. Too many strong flavors or too many bland flavors +are undesirable. While strong flavors stimulate the appetite it is +unwise to employ them continually, especially where the same group of +people is being served day after day. A more blandly flavored diet is +likely to be less palling and more constantly inviting. + +In serving the public, whether it be in the hospital, the college +dormitory or the commercial restaurant, the aim should always be to have +the food better than that to which the patrons are accustomed. + +In almost any kind of food work, and especially in institutional food +work, visiting trips to the best hotels, tea rooms, inns, cafeterias and +restaurants are invaluable, since they impart a knowledge of the way +things are done, which in turn creates a confidence and assurance that +nothing else can give. + + + + +CHAPTER III + +TYPES OF MENUS + + +CAFETERIA MENUS + +Though it may be necessary to offer slightly more choice in foods in the +commercial cafeteria, some cafeterias offer such a wide variety of +choice that the patron is confused and has difficulty in choosing his +meal. Furthermore too much variety makes for sameness from day to day. +In all cafeterias where the same group is served each day, and where +there is little or no competition, a simpler menu may be used. The +following menu outline is suggested for use in the average cafeteria. + +A Standard Form for Cafeteria Menu + + + 1 soup + 2 meats + (1 meat substitute) + 1 kind of potatoes + 2-3 vegetables + 1-2 hot breads + 1-2 sandwiches + 2-3 salads + 2-3 relishes + 6-8 desserts + 4 beverages + +_Meats_ + + One inexpensive meat should be served in each meal. + + Two made-over meats should not be served in the same meal. + + Two kinds of beef or pork or two kinds of any other variety of meat + should not be served in the same meal. + + +_Potatoes_ + + Creamed potatoes may be served with meat lacking gravy or sauce. + + It is seldom advisable to serve mashed potatoes unless there is a + meat gravy to offer with them. + +_Vegetables_ + + When possible one vegetable should be starchy and one should be + succulent. + + Two creamed or two fried or two buttered vegetables should not be + served in the same meal. + +_Breads_ + + Raised breads and quick breads give a good variety. + +_Salads_ + + There should be at least one inexpensive salad. + + The variety in salads may consist of one fruit salad, one vegetable + salad and one salad in which protein predominates, such as cottage + cheese, meat or fish. + + Head lettuce salad is universally popular and may appear at every + meal. + + In salad dressings, there should always be a cooked dressing, + French dressing and mayonnaise. Other varieties may be added as + desired. + +_Desserts_ + + Variety in desserts includes: + + + Fruit in some form. + A pudding with a dough or bread foundation. + Two cold puddings. + One kind of ice cream. + One kind of cake. + One kind of pie. + + + One-crust and two-crust pies should so far as possible be + alternated in successive menus. + + Two or more kinds of pie may be demanded, but when possible patrons + should be educated to other choices in desserts. + +_Beverages_ + + Milk should be served in bottles (with provision for opening). + +Thirty Days' Menus for a Cafeteria + +The careful manager spends a great deal of time in menu planning. If +some systematic method of menu making can be adopted and used with a +mind constantly alert to seasonal changes in foods, new and attractive +dishes and variety in serving, the plan may result in saving much of +this time. + +A set of menus for thirty days has been worked out, with the idea that +they may be repeated at the end of that time without too monotonous +repetition. No Sunday meals are included since the majority of +cafeterias are closed on that day. The Friday menus occur on the fifth +day and every sixth day thereafter. No menu is shown for Saturday night +when, if a meal is served, it may consist of popular dishes such as +chicken in some form, waffles or steaks, along with such left-overs as +it may be desirable to use. + +The menus are intended to serve as a _foundation_ to which may be added +new dishes and seasonable fruits and vegetables, a suggestive list of +which is given elsewhere (see pages 57-59). From these foundation menus +may be eliminated such dishes as are unpopular or out of season, or +which for any reason it is impractical to serve. Commercial cafeterias +may find it necessary to add other choices to these menus. Very small +cafeterias may offer fewer choices. The majority of establishments, +however, will find this variety ample, the idea being to serve the +maximum variety within the week rather than within the day or meal. + +A star has been used to indicate those dishes in which left-overs may be +used to particular advantage. + +CAFETERIA MENUS + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Monday= | =Tuesday= | =Wednesday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Grapefruit | Oranges | Grapefruit | + | Prunes | Bananas | Baked apples | + | Apples | Apricots | Stewed figs | + | Stewed cherries | Canned pears | Canned plums | + +----------------------+----------------------+----------------------+ + | CEREALS | CEREALS | CEREALS | + | Cream of wheat, | Cream of barley | Oatmeal | + | chopped figs | Post toasties | Shredded wheat | + | Grapenuts | Puffed wheat | Grapenuts | + | Puffed rice | | | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Fried eggs | Pancakes | Fried mush | + | Bacon | Cinnamon toast | Broiled Ham | + | Wheat muffins | Poached Eggs | Toast | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of lima bean | Oyster stew | Vegetable Soup | + | soup | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Veal roast, gravy | Pork chops | Leg of lamb, mint | + | Creamed dried beef | **Cheese fondue | sauce | + | on toast | | Hamburg balls | + | | | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | Creamed potatoes | Mashed potatoes | + | Buttered peas | Boiled onions | Scalloped tomatoes | + | Cabbage au gratin | Buttered carrots | Creamed celery | + | | Fried apples | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Pear salad | Orange salad | Peach salad | + | Head lettuce salad | Head lettuce salad | Head lettuce salad | + | Tomato salad | Cabbage salad | Tuna fish salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Cinnamon rolls | Wheat muffins | Corn bread | + | **Ham and pickle | | Raisin and nut | + | sandwiches | | sandwiches | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | **Chocolate bread | **Prunecot | Carrot plum | + | pudding with | shortcakes | pudding, vanilla | + | vanilla sauce | Fruit | sauce | + | Fruit | Snow pudding, | Fruit | + | Fig tapioca | custard sauce | Baked rhubarb | + | **Fruit whip | Chocolate blanc | Baked custard | + | Caramel cake | mange with nuts | Cocoanut cake | + | Banana cream pie | White cake, lemon | Cranberry pie | + | Ice cream | filling, white | Ice cream, chocolate | + | | frosting | sauce | + | | Pumpkin pie | | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of celery soup | Peanut butter soup | Clear tomato soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Swiss steak | Rib roast of beef | Baked ham | + | Tongue, mustard | Veal stew | **Cottage cheese | + | sauce | | croquettes, cream | + | | | sauce | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Browned potatoes | Mashed potatoes | Glazed sweet | + | **Corn pudding | Creamed asparagus | potatoes | + | Mashed turnips | Buttered beets | Creamed hominy | + | | | String beans | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Sardine salad | Pineapple and celery | Banana salad | + | Head lettuce salad | salad | Head lettuce salad | + | Cottage cheese salad | Head lettuce salad | Deviled egg salad | + | | Spinach and egg | | + | | salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Hot rolls | Baking-powder | Raised muffins | + | | biscuits | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Cottage pudding, | **Rice and raisin | Grapenut pudding, | + | lemon sauce | pudding, hard | lemon sauce | + | Fruit | sauce | Fruit | + | Pineapple pudding | Fruit | Loganberry tapioca | + | Baked apples | **Fruit cocktail | Apricot whip | + | White cake, nut | Caramel tapioca | Ginger cake | + | icing | Chocolate cake | Lemon pie | + | Chocolate pie | Apple pie | Ice cream | + | Ice cream | Ice cream | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Thursday= | =Friday= | =Saturday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Oranges | Grapefruit | Grapefruit | + | Pineapple | Peaches | Oranges | + | Apple-sauce | Apricots | Royal Anne cherries | + | Bananas | Baked apples | Prunes | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Malt of wheat | Corn meal mush | Rice boiled in milk | + | Grapenuts | Puffed rice | Grapenuts | + | Post toasties | Shredded wheat | Post toasties | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | French toast | Toast | Bacon and eggs | + | Toast | Date muffins | Toast | + | Boiled eggs | Poached eggs | Pancakes | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of corn soup | Cream of tomato soup | Noodle soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Creamed sweetbreads | Baked halibut, | Roast beef, gravy | + | on toast | tartare sauce | **Spanish rice | + | Beef a la mode | Egg cutlets, cream | | + | | sauce | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Parsley buttered | Baked potato | Mashed potato | + | potatoes | Fried parsnips | String beans | + | Steamed rice in | Buttered asparagus |Spinach and egg | + | milk | on toast | | + | Fried eggplant | | | + | Buttered cabbage | | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Fruit salad | Prune and cottage | Grapefruit salad | + | Head lettuce salad | cheese salad | Head lettuce salad | + | Raisin and carrot | Head lettuce salad | Asparagus salad | + | salad | Perfection salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Baking-powder | Bran muffins | Parker House rolls | + | biscuits and | | | + | honey | | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Loganberry cobbler | Apple dumplings, | Orange fritters, | + | Fruit | lemon sauce | syrup | + | Maple nut mold, | Fruit | Fruit | + | custard sauce | Cocoanut custard | Norwegian prune | + | Fruit cocktail | Cornstarch pudding, | pudding | + | Cake with fudge | chocolate sauce | **Fruit gelatin | + | frosting | Spice cake | Angel cake | + | Pineapple pie | Blackberry pie | **Mince pie | + | Ice cream | Ice cream | Ice cream | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of pea soup | Creole soup | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Roast pork loin, | Breaded veal chops | | + | gravy | **Scalloped fish in | | + | Macaroni and cheese | ramekins | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | Creamed potatoes | | + | Baked lima beans | Buttered onions | | + | with green | Rice croquettes | | + | peppers and | with jelly | | + | pimentos | | | + | Spinach and lemon | | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Peach salad | Orange salad | | + | Head lettuce salad | Head lettuce salad | | + | Tomato salad | Celery hearts | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Corn muffins | Cottage rolls | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Chocolate souffle | Steamed molasses | | + | Fruit | pudding, egg hard | | + | Caramel Bavarian | sauce | | + | Baked apples | Fruit | | + | Sugar cookies | **Fruit gelatin | | + | Apricot pie | Tapioca cream | | + | Ice cream | Individual tea | | + | | cakes with raisins | | + | | Butterscotch pie | | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Monday= | =Tuesday= | =Wednesday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Apples | Bananas | Grapes | + | Sliced oranges | Grapefruit | Oranges | + | Plums, red canned | Apricot sauce | Apple sauce | + | Prunes | Stewed, red, pitted | Royal Anne cherries | + | | cherries | | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Post toasties | Shredded wheat | Malt of wheat | + | Grapenuts | Puffed rice | Grapenuts | + | Corn meal mush | Oatmeal | Post toasties | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | French toast | Fried mush | Doughnuts | + | Boiled eggs | Toast | Toast | + | Toast | Bacon | Scrambled eggs | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Clear tomato soup | Cream of potato | Noodle soup | + | | soup | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Baked ham | Roast pork and | Creamed chicken on | + | Spaghetti and cheese | gravy | toast | + | | Beef stew | Meat loaf | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Browned sweet | Mashed potatoes | Parsley buttered | + | potatoes | **Corn pudding | potatoes | + | Creamed cabbage | Buttered beets | Creamed carrots | + | Baked navy beans | | Spinach and lemon | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Banana salad | Nut, celery, cabbage | Sardine salad | + | Shredded lettuce | salad | Head lettuce salad | + | salad | Head lettuce salad | Mashed potato salad | + | **Potato salad | Prune and peanut | | + | | butter salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Brown bread | Raisin bread | Baking powder | + | | Egg and pickle | biscuits | + | | sandwiches | Cottage cheese, | + | | | green pepper and | + | | | nut sandwiches | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Peach shortcake | Apple puff pudding, | **Bread pudding, | + | Fruit | lemon sauce | vanilla sauce | + | Chocolate pudding | Fruit | Fruit | + | Caramel tapioca | Floating Island | Apricot whip | + | White cake with | Cranberry sauce | Maple nut mold, | + | orange filling | Chocolate cake | custard sauce | + | and frosting | Rhubarb pie | White cake, white | + | Custard pie | Ice cream | icing | + | Ice cream | | Banana cream pie | + | | | Ice cream | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of lima bean | Cream of celery soup | Cream of pea soup | + | soup | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Rib roast, gravy | Veal birds | Short ribs of beef | + | Frankfurters | Creamed dried beef | Sausage balls | + | | on toast | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | Baked potatoes | Browned potatoes | + | Stewed tomatoes | String beans | Buttered onions | + | Scalloped eggplant | Buttered asparagus | **Succotash | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Fruit salad | Grape and celery | Banana and nut | + | Head lettuce salad | salad | salad | + | Perfection salad | Head lettuce salad | Head lettuce salad | + | | Cottage cheese salad | Tuna fish and celery | + | | | salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Graham muffins | Corn bread | Nut bread | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Lemon rice pudding | Chocolate souffle | **Brown Betty, | + | Fruit | Fruit | lemon sauce | + | Baked custard | **Fruit cocktail | Fruit | + | **Fruit gelatin | Baked prune whip | Pineapple tapioca | + | Raisin rocks | with nuts | **Fruit Bavarian | + | Blueberry pie | Doughnuts | Washington pie, | + | Ice cream | Pineapple pie | cream filling | + | | Ice cream | Raisin pie | + | | | Ice cream | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Thursday= | =Friday= | =Saturday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Apples | Peaches | Cherries | + | Bananas | Prunes | Baked apples | + | Pineapple | Oranges | Grapefruit | + | Pears | Stewed figs | Peaches | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Cream of rye | Oatmeal | Cream of barley | + | Puffed wheat | Shredded wheat | Puffed rice | + | Cornflakes | Grapenuts | Post toasties | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Fried eggs | Poached eggs on | Fried eggs | + | French toast | toast | Toast | + | Toast | Toast | Muffins | + | Broiled ham | Rice pancakes | | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of corn soup | **Vegetable soup | Cream of spinach | + | | | SOUP | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Swiss steak | Veal roast with | Breaded pork chops | + | Creamed eggs on | dressing | Veal hearts en | + | on toast | Scalloped salmon | casserole | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Baked potato | Mashed potato | Scalloped potatoes | + | Mashed rutabagas | Buttered beets | Buttered carrots | + | Creamed celery | Creamed onions | String beans | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Orange salad | Grapefruit salad | Pineapple with | + | Head lettuce salad | Head lettuce salad | cottage cheese | + | Tomato aspic | **Combination | Head lettuce salad | + | | vegetable salad | Perfection salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Brown bread | Raised muffins | Cinnamon rolls | + | | **Fruit sandwiches | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Steamed plum | **Chocolate rice | Raspberry roll, | + | pudding, vanilla | custard with | raspberry sauce | + | sauce | meringue | Fruit | + | Fruit | Fruit | Red plum whip | + | Baked apples | **Fruit gelatin | Rice Bavarian | + | Cornstarch pudding, | Lady Baltimore cake | pudding | + | chocolate sauce | Cream puffs | Banana cream cake | + | Sponge cake, | Loganberry pie | Apple pie | + | whipped cream | Ice cream, maple | Ice cream | + | Butterscotch pie | nut sauce | | + | Ice cream | | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of tomato | Cream of corn soup | | + | soup | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Leg of lamb, gravy | Fried oysters with | | + | **Baked hash | lemon | | + | | Pot roast | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | Mashed potatoes | | + | Creamed cabbage | Scalloped tomatoes | | + | Buttered peas | Steamed rice in milk | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Cottage cheese balls | Deviled egg salad | | + | rolled in nuts | Shredded lettuce | | + | Head lettuce salad | salad | | + | Radishes | Celery hearts | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Muffins | Baking-powder | | + | | biscuits | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | **Baked rice pudding | Peach cobbler | | + | Fruit | Fruit | | + | **Date torte, whipped| Apple tapioca | | + | cream | **Charlotte russe | | + | Orange custard | White cake, | | + | Chocolate cake | chocolate icing | | + | Cherry pie | Lemon pie | | + | Ice cream | Ice cream | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Monday= | =Tuesday= | =Wednesday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Oranges | Grapefruit | Apple sauce | + | Baked apples | Bananas | Peaches | + | Cherries | Plums | Pineapple | + | Prunes | Apricots | Grapefruit | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Malt of wheat | Oatmeal | Cream of rye | + | Cornflakes | Shredded wheat | Puffed wheat | + | Grapenuts | Puffed rice | Grapenuts | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Toast | Toast | Toast | + | **Crumb pancakes | Bran muffins | French toast | + | Fried eggs | Poached eggs | Bacon | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of corn soup | Peanut butter soup | **Vegetable soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Small steaks | Roast lamb, mint | Liver and bacon | + | **Cheese fondue | sauce | **Hamburg balls | + | | Weiners | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Creamed potatoes | Mashed potatoes | Glazed sweet | + | Beets in vinegar | Carrots and peas | potatoes | + | Buttered onions | Creamed cabbage | **Corn pudding | + | | | Spinach and lemon | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Pear salad | **Potato salad | Apple and celery | + | Head lettuce salad | Head lettuce salad | salad | + | Cabbage slaw | Tomato aspic salad | Head lettuce salad | + | | | Cottage cheese salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | **Crumb muffins | Cottage rolls | Corn bread | + | **Fruit sandwiches | | **Ham and pickle | + | | | sandwiches | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Rice and raisins | **Brown Betty, lemon | Lemon rice pudding | + | with hard sauce | sauce | Fruit | + | Fruit | Fruit | **Fruit cocktail | + | **Fruit gelatin | Apricot whip | **Date torte, whipped| + | Maple nut mold, | Caramel custard | cream | + | custard sauce | White cake, | Apple-sauce cake | + | Spice cake | chocolate frosting | Chocolate pie | + | Cocoanut cream pie | Raspberry pie | Ice cream | + | Ice cream | Ice cream | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | **Tomato stock soup | Oyster stew | Cream of spinach | + | | | soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Baked ham | Roast veal, gravy | Rib roast of beef, | + | **Meat loaf | Rice and nut loaf, | gravy | + | | brown sauce | Salmon croquettes, | + | | | cream sauce | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Baked potatoes | Mashed potatoes | Mashed potatoes | + | **Scalloped corn | Buttered turnips | Spaghetti and | + | Mashed squash | String beans | tomatoes | + | | | Creamed onions | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Cottage cheese with | Pineapple and celery | Grapefruit salad | + | nuts, green | salad | Head lettuce salad | + | peppers and | Head lettuce salad | Sliced cucumbers | + | pimentos | **Combination | | + | Head lettuce salad | vegetable salad | | + | Asparagus salad | | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Baking-powder | Nut bread | Cottage rolls | + | biscuits | | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Baked apples | Cherry steamed | Grapenut pudding, | + | Fruit | pudding, cherry | lemon sauce | + | Prune pudding | sauce | Fig tapioca | + | Pineapple pudding | Tapioca cream | Fruit | + | Jelly roll | Chocolate blanc | Snow pudding, | + | Gooseberry and | mange | custard sauce | + | raisin pie | Fruit | Doughnuts | + | Ice cream | Cake with fig | Apricot pie | + | | filling and white | Ice cream | + | | frosting | | + | | Butterscotch pie | | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Thursday= | =Friday= | =Saturday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Oranges | Grapefruit | Oranges | + | Apple sauce | Bananas | Cherries | + | Apricots | Peaches | Grapefruit | + | Plums | Prunes | Plums | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Cream of wheat | Cream of barley | Corn meal mush | + | Cornflakes | Puffed wheat | Shredded wheat | + | Grapenuts | Cornflakes | Grapenuts | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Toast | Toast | Toast | + | Buckwheat cakes | Sausages | French toast | + | Poached eggs | Muffins | Fried eggs | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of pea soup | Cream of lima bean | **Chicken and rice | + | | soup | soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Breaded veal | Chicken and biscuit | Rib roast of beef | + | **Mutton stew with | Codfish balls, cream | Tongue with mustard | + | vegetables | sauce | sauce | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Browned potatoes | Baked potatoes | Mashed potatoes | + | **Succotash | Buttered peas | Fried parsnips | + | Creamed asparagus | Creamed celery | String beans | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | **Fruit salad | Deviled egg salad | Prune and cottage | + | Head lettuce salad | Head lettuce salad | cheese salad | + | Beet and egg salad | Lobster salad | Head lettuce salad | + | | | **Potato salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Baking-powder | Plain muffins | Cottage rolls | + | cinnamon rolls | | Lettuce sandwiches | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Peach cobbler | **Bread pudding, | Chocolate souffle | + | Fruit | vanilla sauce | Fruit | + | Prune whip | Fruit | Norwegian prune | + | Floating Island | Caramel pudding | pudding | + | White cake, white | Baked apples | **Fruit cocktail | + | frosting | Chocolate cake, | Apple sauce cake, | + | Apple pie | chocolate icing | chocolate icing | + | Ice cream | Cream pie | **Mince pie | + | | Ice cream | Ice cream | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of tomato | Cream of potato | | + | soup | soup | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Roast pork and | Steamed whitefish, | | + | dressing | egg sauce | | + | **Cottage cheese | Breaded veal hearts | | + | croquettes, | | | + | cream sauce | | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | Creamed potatoes | | + | Cabbage in vinegar | Stewed tomatoes | | + | Creamed carrots | Corn with pimentos | | + | | and green peppers | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Apricot salad | Banana salad | | + | Head lettuce salad | Head lettuce salad | | + | Celery hearts | Spinach and egg | | + | | salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Hot rolls | Corn bread | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Carrot plum pudding, | Apple dumplings, | | + | vanilla sauce | lemon sauce | | + | Date and nut blanc | Fruit | | + | mange, custard | Baked custard | | + | sauce | Orange gelatin | | + | Chocolate pudding | Lemon filled lay | | + | Fruit | cake | | + | Cup cakes with | Blueberry pie | | + | fruit | Ice cream | | + | Banana cream pie | | | + | Ice cream | | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Monday= | =Tuesday= | =Wednesday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Bananas | Oranges | Plums | + | Peaches | Apricots | Fresh apples | + | Grapefruit | Prunes | Bananas | + | Baked apples | Royal Anne cherries | Grapefruit | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Oatmeal | Cream of wheat | Corn meal | + | Puffed wheat | Cornflakes | Shredded wheat | + | Cornflakes | Grapenuts | Puffed rice | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Toast | Toast | Toast | + | Poached eggs | **Crumb griddle cakes| Creamed dried beef | + | French toast | Bacon and fried | on toast | + | | apples | Doughnuts | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of potato | **Creole soup | Cream of corn soup | + | soup | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Baked ham | **Scalloped oysters | Roast lamb, gravy | + | Macaroni and cheese | Roast beef, gravy | Meat pie | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Baked sweet potatoes | Parsley buttered | Mashed potatoes | + | Spinach and egg | potatoes | Fried parsnips | + | **Corn pudding | Mashed squash | Creamed peas | + | | Beets in vinegar | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Apple, celery and | **Fruit salad | Banana salad | + | nut salad | Head lettuce salad | Head lettuce salad | + | Head lettuce salad | Cottage cheese, | **Potato salad | + | Combination | chopped celery | | + | vegetable salad | and pimento salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Crumb muffins | Corn bread | Cottage rolls | + | Fruit sandwiches | | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Steamed plum | Loganberry cobbler | **Prunecot shortcake | + | pudding, vanilla | Fruit | Fruit | + | sauce | Caramel Bavarian | Apple tapioca | + | Fruit | cream | **Fruit cocktail | + | Baked custard | Baked apples | Washington pie, | + | Prune whip | Ginger cake, whipped | chocolate filling | + | Jelly roll, | cream | Custard pie | + | chocolate filling | Lemon pie | Ice cream | + | Peach pie | Ice cream | | + | Ice cream | | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of tomato | Cream of spinach | **Chicken and rice | + | soup | soup | soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Roast pork, | Chicken a la king on | Small steaks | + | dressing, gravy | toast | **Cheese and tomato | + | Mutton stew | **Meat loaf | souffle | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | French fried | Creamed potatoes | + | Creamed celery | potatoes | **Scalloped corn | + | Rice croquettes, | **Scalloped tomatoes | String beans | + | jelly | Creamed cauliflower | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Orange salad | Grapefruit salad | Pear salad | + | Head lettuce salad | Head lettuce salad | Head lettuce salad | + | Cabbage salad | Beet and egg salad | Tuna fish salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Graham bread | Baking-powder | **Crumb muffins | + | | biscuits and maple | | + | | syrup | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | **Brown Betty, lemon | **Chocolate rice | Cottage pudding, | + | sauce | pudding | lemon sauce | + | Fruit | Fruit | Fruit | + | Tapioca cream | Cocoanut custard | Cornstarch blanc | + | Chocolate blanc | Pineapple pudding | mange, fruit sauce | + | mange | White cake with | Chocolate pudding | + | Spice cake | white icing | Caramel cake | + | Cocoanut cream pie | Cherry pie | **Mince pie | + | Ice cream | Ice cream | Ice cream | + +----------------------+----------------------+----------------------+ + + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Thursday= | =Friday= | =Saturday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Peaches | Grapefruit | Oranges | + | Pineapple | Bananas | Plums | + | Oranges | Prunes | Baked apples | + | Prunes | Apricots | Cherries | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Cream of rice with | Cream of rye | Cream of barley | + | raisins | Cornflakes | Puffed rice | + | Puffed wheat | Shredded wheat | Grapenuts | + | Grapenuts | | | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Toast | Toast | Toast | + | French toast | Muffins | Poached eggs | + | Fried eggs | Pancakes | Milk toast | + | | Broiled ham | | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of lima bean | Cream of tomato | Cream of celery | + | soup | soup | soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Pork chops | Fried salmon steak | Swiss steak | + | **Hamburg balls | with lemon | **Cottage cheese | + | | **Baked hash | croquettes with | + | | | cream sauce | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Glazed sweet | Creamed potatoes | Mashed potatoes | + | potatoes | Buttered cauliflower | Buttered rutabagas | + | Buttered onions | Corn with pimento | Stewed tomatoes | + | Kidney beans | and green peppers | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Pineapple with | Celery cabbage salad | Shrimp salad | + | cottage cheese | Head lettuce salad | Head lettuce salad | + | Head lettuce salad | **Fruit salad | String bean and | + | Asparagus salad | | shallot salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Nut bread | Muffins | Cinnamon rolls | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Apple fritters with | Bread pudding, | Steamed cherry | + | syrup | vanilla sauce | pudding cherry | + | Fruit | Fruit | sauce | + | Apricot whip | Snow pudding, | Fruit | + | Maple nut mold, | custard sauce | Chocolate blanc | + | custard sauce | Fig tapioca | mange | + | Banana cream cake | Cake with orange | Pineapple tapioca | + | Blackberry pie | filling and | Nut cake | + | Ice cream | frosting | Apricot pie | + | | Apple pie | Ice cream | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of pea soup | **Vegetable soup | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Rib roast of beef | **Scalloped fish | | + | Veal hearts en | Sausage balls, cream | | + | casserole | sauce | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | French fried | | + | Buttered beets | potatoes | | + | Cabbage in vinegar | Buttered carrots | | + | Creamed asparagus | | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Peach salad | Orange salad | | + | Head lettuce salad | Head lettuce salad | | + | Sliced or green | Celery hearts | | + | onions | | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Graham muffins | | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Grapenut pudding, | **Baked rice pudding | | + | lemon sauce | Fruit | | + | Fruit | Baked rhubarb | | + | **Fruit gelatin | **Charlotte russe | | + | Norwegian prune | Doughnuts | | + | pudding | Chocolate pie | | + | Sponge cake | Ice cream | | + | Pineapple pie | | | + | Ice cream | | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Monday= | =Tuesday= | =Wednesday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Peaches | Oranges | Bananas | + | Red pitted cherries | Grapefruit | Grapes | + | Grapefruit | Peaches | Plums | + | Apple sauce | Baked apples | Grapefruit | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Rice boiled in milk | Malt of wheat | Oatmeal | + | Puffed wheat | Post toasties | Puffed rice | + | Grapenuts | Shredded wheat | Grapenuts | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | Pancakes | Creamed eggs on | Ham and eggs | + | Cinnamon toast | toast | Toast | + | Bacon | Graham muffins | Buckwheat cakes | + | | Toast | | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of tomato | **Vegetable soup | Cream of asparagus | + | soup | | soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Rib roast of beef | Breaded veal steak | Roast loin of pork, | + | and gravy | **Corned beef hash, | dressing, gravy | + | Tongue, mustard | tartare sauce | **Cheese fondue | + | sauce | | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potato | Creamed potatoes | Mashed sweet | + | String beans | Buttered onions | potatoes | + | Fried eggplant | Scalloped tomatoes | Lima beans, with | + | | | green peppers and | + | | | pimentos | + | | | Creamed celery | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Prune and cottage | Peach salad | **Potato salad | + | cheese salad | Head lettuce salad | Shredded lettuce and | + | Head lettuce salad | **Combination | egg salad | + | Tuna fish salad | vegetable salad | Shrimp salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Fig, raisin and nut | Bran muffins | Baking-powder | + | sandwiches | Peanut butter and | biscuits with | + | | pickle sandwiches | syrup | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Loganberry cobbler | Steamed molasses | Lemon rice pudding | + | Fruit | pudding, egg hard | Fruit | + | **Fruit whip | sauce | **Charlotte russe | + | Date and nut blanc | Fruit | **Fruit cocktail | + | mange, custard | Chocolate blanc | Chocolate cake, | + | sauce | mange | white icing | + | Cake with fudge | Baked custard | Pumpkin pie | + | icing | Lady Baltimore cake | Ice cream | + | Custard pie | Gooseberry and | | + | Ice cream | raisin pie | | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of celery | Cream of corn soup | Creole soup | + | soup | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Ham and eggs | Roast lamb, currant | Short ribs of beef | + | **Meat croquettes, | jelly | Egg cutlets, cream | + | brown sauce | **Meat pie | sauce | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Baked potato | Mashed potatoes | Browned potatoes | + | Spinach and lemon | Buttered peas | Creamed asparagus | + | **Succotash | Mashed rutabagas | Rice in milk | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Banana salad | Grapefruit salad | Apple and pineapple | + | Head lettuce salad | Head lettuce salad | salad | + | Cucumber salad | Cabbage slaw | Head lettuce salad | + | | | Perfection salad | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Rolls | Parker House rolls | Corn muffins | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | **Chocolate bread | Grapenut pudding, | Prune custard | + | pudding, vanilla | lemon sauce | pudding | + | sauce | Fruit | Fruit | + | Fruit | Snow pudding, | **Fruit gelatin | + | Norwegian prune | custard sauce | Baked apples | + | pudding | Fig tapioca | Spice cake | + | **Fruit cocktail | Sponge cake | Apricot pie | + | Nut loaf cake | Butterscotch pie | Ice cream | + | Blueberry pie | Ice cream | | + | Ice cream | | | + +----------------------+----------------------+----------------------+ + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Thursday= | =Friday= | =Saturday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | Grapefruit | Pears | Bananas | + | Peaches | Plums | Peaches | + | Oranges | Grapes | Oranges | + | Prunes | Apricot sauce | Plum sauce | + +----------------------+----------------------+----------------------+ + | FRUITS | FRUITS | FRUITS | + | Cream of barley | Cream of rye | Cream of wheat | + | Puffed wheat | Shredded wheat | Puffed rice | + | Grapenuts | Post toasties | Grapenuts | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | **Fried corn meal | Poached eggs | **Scrambled eggs with| + | mush | White Mt. muffins | bacon | + | Bacon | Pancakes | Cinnamon toast | + | Toast | Broiled ham | Toast | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | Cream of bean soup | **Chicken noodle soup| Peanut butter soup | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Chicken a la king | Baked whitefish | Hot roast beef | + | Sausage balls | with dressing | sandwiches and | + | | Rice and nut loaf, | gravy | + | | cream sauce | **Veal croquettes, | + | | | brown sauce | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Parsley buttered | Baked potatoes | Scalloped potatoes | + | potatoes | Cabbage in vinegar | Corn and pimentos | + | Mashed squash | Beets, buttered | Fried parsnips | + | Creamed peas | | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Banana salad | **Fruit salad, | Pineapple salad | + | Head lettuce salad | whipped cream | Head lettuce salad | + | **Spinach and egg | Head lettuce salad | Cottage cheese salad | + | salad | Tomato salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | **Ham sandwiches | Corn bread | **Steamed brown | + | Hot rolls | | bread | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Orange shortcake | Steamed cherry | Cottage pudding, | + | Fruit | pudding, cherry | lemon sauce | + | Baked apples stuffed | sauce | Fruit | + | with raisins and | Fruit | Pineapple pudding | + | nuts | Prune whip | Tapioca cream | + | Caramel custard | Date torte, whipped | **Oatmeal cookies | + | Washington pie, | cream | Raisin pie | + | chocolate filling | Jelly roll, cream | Ice cream, chocolate | + | Rhubarb pie | filling | sauce | + | Ice cream | Apple pie | | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | Cream of potato | Cream of pea soup | | + | soup | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | Roast veal, | Pork chops, dressing | | + | dressing, gravy | Codfish balls, cream | | + | **Baked hash | sauce | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | Mashed potatoes | Baked sweet | | + | Buttered carrots | potatoes | | + | String beans | Apple fritters with | | + | | syrup | | + | | Stewed tomatoes | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | Cottage cheese balls | Tuna fish salad | | + | rolled in nuts | Shredded lettuce | | + | Head lettuce salad | salad | | + | Asparagus salad | Kidney bean salad | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | Bran muffins | **Crumb muffins | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | Blackberry cobbler | **Old-fashioned rice | | + | Fruit | pudding | | + | Floating Island | Fruit | | + | Chocolate pudding | Maple nut mold, | | + | Apple sauce cake, | custard sauce | | + | chocolate icing | Orange Bavarian | | + | Lemon pie | cream | | + | Ice cream | Gingerbread, | | + | | whipped cream | | + | | Chocolate pie | | + | | Ice cream | | + +----------------------+----------------------+----------------------+ + +**Indicates dishes in which left-overs may be used to advantage. + + +TEA-ROOM MENUS + +The tea-room menu is characterized by daintiness and excellence in food, +garnish and service. Large tea rooms serve a variety such as is found in +large hotels, with practically no changes in their menus from day to +day. They are open to the same criticism as are the cafeterias that +serve everything in the market at every meal, and so make their menu +monotonous. Smaller tea rooms offer limited choices,--soups, relishes, +hot dishes, vegetables, salads, breads and beverages. To add choices to +a menu beyond the number which will satisfy the patrons is not economy. +The longer the menu list, the more labor, equipment, food wastage and +spoilage. Therefore the tea-room menu list should be as simple as is +consistent with the demands of those to be served. The menus shown below +are of the type which are changed from day to day. The first is a very +good example of this type, embodying a moderate degree of choice. It is +suitable for a tea room serving perhaps six hundred or more people +daily. + + LUNCHEON[1] + + Iced Fruit Cocktail + Tuna Fish Cocktail + Celery Hearts + Iced Grape Fruit + Oyster Cocktail + Grape Fruit & Mint Cocktail + Button Radishes + Olives + + SOUP + + Vegetable Soup + Lamb Broth & Rice + Oyster Stew + Cream of Corn Soup + Chicken & Tomato Puree + + MEATS, FISH, ETC. + + _French Bread, Hot Rolls, or Bran Muffins Served with these Orders_ + + Roast Chicken, Dressing, Mashed Potatoes and Gravy + Creamed Sweetbreads on Toast with French Fried Potatoes + Chicken Baked with Noodles in Casserole and Toasted Bran Muffins + Fried Oysters with Chili Sauce and Baked Potato + Broiled Tenderloin Steak with Sweet Potatoes Southern Style + Breaded Veal with Browned Potatoes and Gravy + Broiled White Fish with Lyonnaise Potatoes + Cheese Omelet with Toasted Rolls and Preserves + Rice and Salmon Box with Mexican Slaw + Assorted Hot Vegetable Dinner + + VEGETABLES + + Apple Fritters + Buttered Asparagus on Toast + Fresh Spinach & Egg + Candied Sweet Potatoes + Baby Garden Beets + Buttered or Creamed Peas + Sauted Egg Plant + Home Baked Beans + + BREADS + + Hot Biscuits with Orange Marmalade + Bran Muffins + Toasted English Muffins + Nut Bread + Toasted Cheese Rolls + Rye Bread & Swiss Cheese Sandwich + French Bread + Hot Home Made Rolls + Hot Corn Bread + + SALADS + + Combination Salad + Sweetbread Salad + Shrimp Salad + Club Salad + Chicken Stuffed Paradise Peppers + Tomato Stuffed with Cottage Cheese & Almonds + Chicken Salad + Tuna Fish Salad + Sliced Tomato & Cheese Ball Salad + Head Lettuce and Roquefort Cheese Dressing + Pineapple, Prune and Neufchatel Cheese Salad + Grape Fruit & Orange Salad + Cream Slaw + Waldorf Salad + California Fruit and Nut Salad + Fruit Salad + Banana and Walnut Salad + Shredded Lettuce and Egg Salad + Head Lettuce with Thousand Island Dressing + Stuffed Egg Salad with Thousand Island Dressing + Lazarus Vegetable Salad + + FROZEN DESSERTS, PASTRY, ETC. + + Fresh Strawberries and Cream + Black Walnut Loaf Cake + Lemon Pie + Red Raspberry Roll with Cream + Almond Macaroons + Apple Pie a la Mode + Fresh Apple Pie with Cheese + Coffee Parfait + Chocolate Ice Cream + Charlotte Russe + Prune Whip with Cream + Cherry Parfait + Bittersweet Chocolate Parfait + Chocolate Meringue with Vanilla Ice Cream Center + Apricot & Almond Parfait + Chocolate Almond Parfait + Butter Scotch Meringue + Hot Fudge Sundae Steamed Fruit Pudding with Hard Sauce + Chocolate Mint Parfait + Vanilla Ice Cream + Black Walnut Frozen Cream + French Cake + Bittersweet Chocolate Meringue + Chocolate Luxurro Dessert + Vanilla Ice Cream with Swiss Chocolate Sauce + Date & Nut Parfait + Baked Apple & Whipped Cream + Apricot a la Mode + +[Footnote 1: Courtesy of The Lazarus Tea Room, Columbus, Ohio.] + +Less choice is shown in the following menus which would be suitable to a +tea room serving from two hundred to six hundred daily. + + TEA-ROOM MENU[2] + + Celery + Olives + Radishes + Green onions + Fruit cocktail + Spiced figs + + * * * * * + + Tomato bouillon in cup + Tureen For two + Barley soup in cup + Tureen For two + + * * * * * + + White fish broiled to order + + * * * * * + + Spring chicken, country style, jelly + Broiled lamb chops, peas + Roast leg of veal, dressing + Fresh mushrooms on toast + Boiled beef, horse radish sauce + + * * * * * + + Boiled rice and cream + Asparagus on toast + Candied sweet potatoes + Buttered new beets + + * * * * * + + Head lettuce, vinaigrette dressing + Waldorf salad + Fresh fruit salad, mayonnaise dressing + Combination vegetable salad, French dressing + + * * * * * + + Cinnamon rolls + Parker House rolls + Nut bread + Corn bread Maple syrup + + * * * * * + + Vanilla ice cream Wintergreen sherbet + Baked apples, whipped cream + Apple pie Red raspberry pie Whipped cream + Grapefruit half; whole + Strawberry shortcake, whipped cream + Ice cream sandwich, hot chocolate sauce + Banana custard, whipped cream + Fresh cake Whipped cream + Pineapple Bavarian cream, whipped cream + Coffee or tea + +[Footnote 2: Courtesy of Glass Block Tea Room, Duluth, Minnesota.] + +Still less choice is offered in the menus printed below, yet they are +entirely satisfactory for a very small tea room serving not more than +one hundred daily. + +=Tea-Room Menus= + + _Relishes_ + Salted Almonds + Celery Hearts + + _Soup_ + Bouillon with Wafers + + _Ready to Serve_ + Lambs Chops and Peas + Creamed Fresh Mushrooms on Toast + + _Vegetables_ + French Fried Potatoes + Scalloped Cauliflower + + _Salads_ + Tea-room Special Salad + Head Lettuce Salad with + Thousand Island Dressing + Frozen Fruit Salad + + _Sandwiches_ + Club Sandwiches + Olive Sandwiches + + _Breads_ + Hot Cinnamon Rolls + Bread and Butter + + _Desserts_ + Baked Alaska + Baked Apples + Orange Bavarian + Wellesley Fudge Cake + + _Beverages_ + Coffee: per cup for one + per pot for one + per pot for two + Tea: per pot for one + per pot for two + Chocolate per cup + + * * * * * + + _Relishes_ + Celery Hearts and Stuffed Olives + Salted Almonds + + _Cocktail_ + Oyster Cocktail + + _Ready to Serve_ + Fillet of Sole, Tartare Sauce + Omelet with Jelly + + _Vegetables_ + Potatoes in Half Shell + Brussels Sprouts, Buttered + + _Salads_ + Chicken Salad + Head Lettuce Salad with + Thousand Island Dressing + Fruit Salad + + _Sandwiches_ + Cream Cheese Sandwiches + Ham and Olive Sandwiches + + _Breads_ + Hot Biscuits and Honey + Assorted Breads and Butter + + _Desserts_ + Chocolate Meringue Pudding + Maple Mousse + Lady Baltimore Cake + + _Beverages_ + Coffee: per cup for one + per pot for one + per pot for two + Tea: per pot for one + per pot for two + Chocolate per cup + + * * * * * + + _Relishes_ + Stuffed Olives + Fresh Shallots + Raspberry Jam + + _Soup_ + Cream of Corn Soup + + _Ready to Serve_ + Broiled Tenderloin of Pork + Corned Beef Hash with Poached + Egg and Tartare Sauce + + _Vegetables_ + Sweet Potato Croquettes + Artichokes with Drawn Butter + Sauce + Boston Baked Beans and Brown + Bread + + _Salads_ + Stuffed Tomato + Head Lettuce with Thousand + Island Dressing + Asparagus and Cold Chicken Mousse + + _Sandwiches_ + Date and Nut Sandwiches + Hot Roast Beef Sandwiches + + _Breads_ + Cranberry Muffins + Assorted Bread and Butter + + _Desserts_ + Banana Cream Cake + Individual Pumpkin Pies + Ice Cream with Hot Maple + Fudge Pecan Sauce + Baked Prune Whip + + _Beverages_ + Coffee: per cup for one + per pot for one + per pot for two + Tea: per pot for one + per pot for two + Chocolate per cup + + * * * * * + + _Relishes_ + Honey in Glasses + Queen Olives + Raspberry Jam + + _Soup_ + Consomme with Vegetables + + _Ready to Serve_ + Chicken a la King in Bread Cases + Meat Rosettes + + _Vegetables_ + Scalloped Sweet Potatoes with + Apples + Fried Oyster Plant + + _Salads_ + Lobster Salad + Head Lettuce Salad with Thousand + Island Dressing + Delicious Fruit Salad + + _Sandwiches_ + Toasted Cheese Sandwiches + Cold Sliced Tongue Sandwiches + + _Breads_ + Date Muffins + Assorted Breads and Butter + Bread and Butter Folds + + _Desserts_ + Individual Orange Pies + Baked Alaska + Wellesley Fudge Cake + Baked Custards with Maple Sauce + + _Beverages_ + Coffee: per cup for one + per pot for one + per pot for two + Tea: per pot for one + per pot for two + Chocolate per cup + + + + +CHAPTER IV + +SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING + + +LIST OF FOODS + + + SOUPS + _Cream soups_ + Cream of corn + Cream of pea + Cream of tomato + Cream of asparagus + Cream of celery + Cream of potato + Cream of browned onion + Cream of navy bean + Cream of lima bean + Cream of peanut butter + Cream of spinach + Oyster stew + ___________________ + ___________________ + ___________________ + ___________________ + + _Stock soups_ + Consomme + Bouillon + Tomato bouillon + Vegetable soup + Creole soup + Mutton broth + Rice tomato soup + Chicken soup with rice + Chicken soup with noodles + Vermicelli + Clear tomato + ___________________ + ___________________ + ___________________ + ___________________ + + + MEATS + _Beef_ + Rib roast + Pot roast + Hot roast beef sandwiches + Beef a la mode + Swiss steak + Steaks, tenderloin and sirloin + Hungarian goulash + Beef loaf + Hamburg balls + Creamed dried beef on toast + Short ribs and browned potatoes + Corned beef hash; with poached eggs + Meat pie + Meat stew with vegetables + Meat stew with dumplings + Meat croquettes + Corned beef and cabbage + Beef heart and dressing + Mock duck + ___________________ + ___________________ + + _Pork_ + Roast pork + Roast pork and dressing + Roast pork and apple sauce + Pork chops + Pork chops with dressing + Baked ham + Ham baked in milk + Broiled ham + Ham and eggs + Sausages + Bacon and eggs + Broiled pork tenderloin + Frankfurts + Spare ribs and sauerkraut + Spare ribs and dressing + ___________________ + ___________________ + ___________________ + ___________________ + + _Lamb and mutton_ + Roast lamb and gravy + Roast lamb and mint sauce + Lamb stew with vegetables + Lamb chops + Roast mutton + Mutton chops + Mutton stew + ___________________ + ___________________ + + _Veal_ + Roast veal and dressing + Breaded veal + Veal loaf + Calves liver and bacon + Veal stew, plain; with vegetables; with peas + Veal birds + Breaded veal heart + Veal rosettes + Veal croquettes + Scalloped veal with rice + Veal hearts en casserole + ___________________ + ___________________ + ___________________ + ___________________ + + _Chicken_ + Roast chicken + Chicken fricassee + Chicken giblets with rice + Chicken and biscuit + Creamed chicken, with biscuits; on toast; in bread cases; in timbales + Chicken pie, white and dark meat; all white meat + Chicken a la King + Chicken croquettes + Hot chicken sandwich + ___________________ + ___________________ + ___________________ + ___________________ + + + FISH + _Salmon_ + Fresh salmon, Steamed; baked + Fresh salmon fried in steaks + Canned salmon in loaf + Scalloped salmon + Creamed salmon on toast + Salmon with lemon + Salmon croquettes + _Whitefish_ + Steamed; baked; planked; with dressing + _Trout_ + Baked; fried + _Codfish_ + Creamed, on plain boiled potatoes + Codfish balls + _Halibut_ + Steamed; fried; baked + Scalloped fish + Fish cakes + ___________________ + ___________________ + ___________________ + ___________________ + + + OYSTERS + Scalloped + Creamed oysters on toast + Fried + Oyster cocktail + Oyster stew + ___________________ + + + EGGS + Fried with ham + with bacon + Egg croquettes + Egg cutlets + Scrambled eggs with + minced ham + with bacon + with marmalade + with jelly + Poached eggs; on toast + Baked eggs in ramekin; + in potato nest + Steamed eggs + Creamed eggs on toast + ___________________ + ___________________ + ___________________ + ___________________ + + + CHEESE DISHES + Cheese fondue + Cheese souffle + Rice and cheese + Macaroni and cheese + Hominy and cheese + Spaghetti and cheese + Creamed cheese + Cottage cheese loaf with nuts and green peppers + Cottage cheese croquettes with white sauce + + + MEAT SUBSTITUTES + Turkish pilaf + Rice and nut loaf + Spanish rice + Peanut and rice loaf + Lentil loaf + Rice croquettes + Spaghetti and tomatoes + Spaghetti and tomatoes with bacon + ___________________ + ___________________ + ___________________ + ___________________ + + + MISCELLANEOUS MEAT + DISHES + Hash + Croquettes + Tongue + Heart + Frankfurts + Brains, fried + with scrambled eggs + Sweetbreads + ___________________ + ___________________ + ___________________ + ___________________ + + + VEGETABLES + _Potatoes_ + Baked + Mashed + Scalloped + _Potatoes_ (continued) + Creamed + American fried + Browned + Lyonnaise + Parsley buttered potatoes + Stuffed baked potatoes + Potato chips + Riced potatoes + Potato croquettes + Potato cakes + Potato cones + Potato puff + Plain boiled potatoes + Diced browned potatoes + Potatoes au gratin + Sweet potatoes, boiled + Baked + Fried + Scalloped with apples + Sweet potato croquettes + ___________________ + ___________________ + ___________________ + + _Beans_ + String beans + String beans creamed + Wax beans + Boiled navy beans + Baked navy beans + Green lima beans + Dried lima beans, boiled + Baked lima beans + Kidney beans + Succotash + ___________________ + ___________________ + ___________________ + ___________________ + + _Celery_ + Creamed + Relish + ___________________ + ___________________ + ___________________ + + _Asparagus_ + Buttered asparagus on toast + Creamed + Creamed asparagus on toast + + _Corn_ + Corn with green and red peppers + Corn on cob + Corn pudding + Succotash + Scalloped corn + Corn fritters + ___________________ + ___________________ + ___________________ + ___________________ + + _Cabbage_ + Creamed + Scalloped + Scalloped cabbage au gratin + Fried + Boiled + Sauerkraut + Hot slaw + ___________________ + ___________________ + ___________________ + + _Carrots_ + Buttered, diced + Creamed + Buttered carrots and peas + Creamed carrots and peas + ___________________ + ___________________ + ___________________ + + _Cauliflower_ + Creamed + Scalloped cauliflower in ramekins; au gratin + ___________________ + ___________________ + + _Beets_ + Buttered + Beets in vinegar sauce + Pickled beets + ___________________ + ___________________ + + _Eggplant_ + Fried + ___________________ + ___________________ + + _Hominy_ + Fried + Creamed + Scalloped + ___________________ + ___________________ + ___________________ + + _Onions_ + Buttered + Creamed + Scalloped + Fried + ___________________ + ___________________ + ___________________ + + _Macaroni_ + Macaroni and tomatoes + Macaroni croquettes + ___________________ + ___________________ + ___________________ + + _Spaghetti_ + Spaghetti and tomatoes + Spaghetti croquettes + Spaghetti and tomatoes with bacon + ___________________ + ___________________ + + _Peas_ + Buttered + Buttered peas and carrots + Creamed + Creamed peas and carrots + ___________________ + ___________________ + ___________________ + + _Peppers_ + Stuffed with corn + Stuffed with meat + ___________________ + ___________________ + ___________________ + + _Rice_ + Rice with gravy, southern style + Rice with cream + Rice croquettes + ___________________ + ___________________ + + _Parsnips_ + Fried + ___________________ + ___________________ + ___________________ + + _Spinach_ + Spinach and lemon + Spinach and egg + ___________________ + ___________________ + + _Squash_ + Baked + Mashed + ___________________ + ___________________ + + _Turnips_ + Creamed + Buttered, diced + Mashed + ___________________ + ___________________ + + _Rutabagas_ + Mashed + Creamed + Buttered + ___________________ + + _Tomatoes_ + Stewed + Stewed tomatoes with bread + Scalloped + Baked + Stuffed + ___________________ + ___________________ + ___________________ + + + BREADS + _Quick breads_ + White muffins + Graham muffins + Bran muffins + Corn meal muffins + Date muffins + Rice muffins + Crumb muffins + Blueberry muffins + Bacon muffins + Cranberry muffins + Corn bread + Brown bread + Baking-powder biscuit + Baking-powder biscuit cinnamon rolls, with frosting + Baking-powder nut bread + Baking-powder nut and raisin bread + Baking-powder brown bread + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _Yeast breads_ + White bread + Graham bread + Oatmeal bread + Raisin bread + Nut bread + Coffee cake + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _Rolls_ + Cottage rolls + Parker House rolls + Clover-leaf rolls + Cinnamon rolls + Raised muffins + Hot cross buns + ___________________ + ___________________ + ___________________ + ___________________ + + + SANDWICHES + Lettuce + Olive + Olive and egg + Celery + Celery and chicken + Chicken + Ham + Peanut + Fig and nut + Cheese + Cheese and pimento + Meat + Ham sliced + Ham minced + Meat minced + Fig and date + Raisin and nut + Cucumber + Parsley butter + Egg + Tomato and cucumber + Green pepper + Club + Toasted cheese + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + + SALADS + _Vegetable salads_ + Asparagus + Cabbage + Cabbage salad with nuts + Cabbage salad with pickles and green peppers + Cabbage and ham + Cabbage and salmon + Cabbage and tuna fish + Cabbage and shrimp + Cabbage and pineapple + Celery and apple + Stuffed celery + Tomato salad + Whole, stuffed + Half + Sliced + Tomato and cucumber + Spring salad (head lettuce, tomato, onion, radishes, + peppers, cucumber) + String bean + Kidney bean + Spinach mounded with sliced egg + Head lettuce with mayonnaise + Head lettuce with French dressing + Head lettuce with Thousand Island dressing + Lettuce shredded with egg + Deviled eggs + Potato + Cucumber + Sliced cucumbers in vinegar + Combination + Vegetable salad, peas, celery, beets + Perfection + Sliced onions in vinegar + Egg, cheese and pickle + Tomato aspic + Tomato and celery + Celery, peas and nuts + Cabbage, celery, meat, pimento + Celery and beet + Mashed potato + Bean and beet + Sliced Bermuda onion + Squares of New York cheese on lettuce + Carrot and raisin + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _Fruit salads_ + Orange, grapefruit and pineapple + Waldorf + Apple, banana and date + White grape, apple and nut + Orange and nut + Apple and pineapple + Pear + Pineapple and celery + Pineapple and nut + Date and cottage cheese + Prune and cottage cheese + Pineapple and grated cheese + Argyle + Banana + Prune and peanut butter + Grapefruit + Fruit salad with ginger ale + Banana, peanut and carrot + + _Fish and meat salads_ + Salmon and celery + Sardine + Tuna fish + Shrimp + Lobster + Chicken + ___________________ + ___________________ + ___________________ + ___________________ + + _Cottage cheese salads_ + Molded and sliced with celery + Molded and sliced with green peppers and nuts + Balls rolled in nuts + ___________________ + ___________________ + ___________________ + ___________________ + + + DESSERTS + _Hot puddings_ + Rice and raisins with hard sauce + Rice and raisins with cream + Rice custard + Chocolate rice pudding + Baked rice pudding + Lemon rice pudding + Rice compote with peaches + with raspberries + with prunes + Baked tapioca custard with meringue + Apple tapioca + Prune pudding + Indian pudding + Bread pudding + Chocolate bread pudding + Cottage pudding + Grapenut pudding + Apple fritters + Corn fritters + Banana fritters + Pineapple fritters + Orange fritters + Plain fritters + Apple dumplings + Apple batter pudding + Brown Betty with lemon sauce + Steamed suet pudding + Steamed cherry pudding + Steamed date pudding + Steamed carrot pudding + Prunecot shortcake + Peach shortcake + Orange shortcake + Strawberry shortcake + Peach cobbler + Apricot cobbler + Cherry cobbler + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _Cold puddings_ + Baked custard + Caramel custard + Maple nut mold, custard sauce + Chocolate blanc mange + Tapioca cream + Raspberry tapioca + Caramel tapioca + Pineapple tapioca + Apple tapioca + Fruit whips + Strawberry + Prune + Apricot + Plum + Caramel Bavarian cream + Cornstarch pudding with chocolate sauce + with berry sauce + with custard sauce + Fig tapioca + Fruit cocktail + Charlotte russe + Floating island + Orange custard + Fruit gelatin + Norwegian prune pudding + Pineapple pudding + Rice Bavarian pudding + Rhubarb tapioca + Snow pudding + Raisin tapioca + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + + FRUITS + _Sauces_ + Prunes + Apricots + Cranberry + Rhubarb + Apple + Stewed figs + Baked apples + Cherries + White + Red + Oranges + whole + sliced + Bananas + Dates with whipped cream + Grapefruit + Pears + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + + ICE CREAMS + _Orange parfait Mousse_ + Maple + Pineapple + Vanilla nut + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _Sherbets_ + Lemon + Orange + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _Ice cream_ + Vanilla + Strawberry + Chocolate + Maple + Macaroon + Greengage + Peach + Tutti Frutti + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + + ICES + Orange + Lemon + Strawberry + Apricot + Pineapple + Grape + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + + CAKES + Yellow or white cake + with vanilla frosting + with fig frosting + with raisin frosting + with cocoanut frosting + with maple frosting + with nut frosting + with orange frosting + with chocolate frosting + with nut and raisin frosting + with pineapple frosting + with date frosting + with maraschino cherry frosting + Chocolate cake + Lady Baltimore cake + Lord Baltimore cake + Fudge cake + Apple-sauce cake + Gingerbread + with whipped cream + with chocolate frosting + Sponge cake with frosting + Sponge cake with whipped cream + Lemon filled layer cake + Individual cakes + Spice cake + Banana cake with meringue + Marble cake + Sunshine cake + Angel food cake + Strawberry cake (white cake, with sliced strawberries in the frosting) + French pastries + Martha Washington pie + Cream puffs with vanilla custard filling + with chocolate custard filling + with whipped cream + Tarts + Lemon + Orange + Marguerites + Cookies + Fruit + Sugar + Spice + Oatmeal + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + Doughnuts + Plain + Raised + Jelly roll with jelly filling + with chocolate custard filling + with vanilla custard filling + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + + PIES + _Two-crust_ + Canned apple + Fresh apple + Cranberry pie, latticed + Cranberry and raisin + Blueberry + Apricot (dried) + Red raspberry + Black raspberry + Blackberry + Loganberry + Gooseberry + Gooseberry and raisin + Cherry + Mince + Rhubarb + Peach + Raisin + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + _One-crust_ + Lemon + Banana cream + Custard + Pumpkin + Chocolate + Butterscotch + Apricot cream + Pineapple + Cream + Cocoanut cream + Sour cream + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + ___________________ + + BEVERAGES + Coffee + Tea + Green + Black + Iced + Chocolate + with whipped cream + with marshmallows + Cocoa + Hot + Iced + Milk + Buttermilk + Lemonade + Lemonade and orangeade + Orange juice + Ginger-ale lemonade with mint + Fruit punch + Spiced grapejuice + + +SEASONAL CHART OF FOODS + +(Spaces are left for additions) + + +-----------+--------------+--------------+-----------+--------------+ + | |WINTER |SPRING |SUMMER |FALL | + +-----------+--------------+--------------+-----------+--------------+ + |Soups |Celery |Fresh | |Celery | + | |Oyster stew | asparagus | |Oyster stew | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Meats |Sausage |Lamb |Lamb |Sausage | + | |Spare ribs | | |Spare ribs | + | |Fried rabbit | | |Fried rabbit | + | |Turkey | | |Turkey | + | |Goose | | |Goose | + | |Duck | | |Duck | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Meat | |Mushrooms | |Stuffed | + |Substitutes| | | | peppers | + | | | | |Mushrooms | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Fish |Oysters | | |Oysters | + | | creamed | | | creamed | + | | scalloped | | | scalloped | + | | fried | | | fried | + | | cocktail | | | cocktail | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Vegetables |Sweet potatoes|New potatoes |String |Sweet potatoes| + | | baked | buttered | beans | baked | + | | boiled | with parsley|Lima beans | boiled | + | | browned | creamed |Fresh peas | browned | + | | glazed |Asparagus |Corn on cob| glazed | + | | mashed | buttered |Eggplant | mashed | + | | fried | creamed |Summer | fried | + | | scalloped | | squash | scalloped | + | | with | |Tomatoes | with | + | | apples | | | apples | + | |Cauliflower | | |Hubbard | + | | creamed | | | squash | + | | buttered | | | baked | + | | scalloped | | | mashed | + | |Hubbard | | |Tomatoes | + | | squash | | |Parsnips | + | | baked | | |Eggplant | + | | mashed | | |Brussels | + | |Parsnips | | | sprouts | + | |Brussels | | |Celery | + | | sprouts | | | creamed | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Salads |Grapefruit |Fresh |Cucumber |Stuffed | + | | | asparagus |Fresh young| celery | + | | |Cucumber | onion |Cucumbers | + | | |Fresh young |Radishes |Tomato | + | | | onion |Tomato |Grapefruit | + | | |Radishes | | | + | | |Watercress | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Breads |Cranberry |Hot cross |Blueberry |Cranberry | + | | muffins | buns | muffins | muffins | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Desserts |Mince pie |Baked |Blueberries|Mince pie | + | |Pumpkin pie | rhubarb |Raspberries|Pumpkin pie | + | |Cranberry pie |Rhubarb | |Cranberry pie | + | | jelly | tapioca | | jelly | + | | sauce |Strawberry | | sauce | + | |Grapefruit | shortcake | |Grapefruit | + | | |Fresh | |Fresh pears | + | | | pineapple | |Baked pears | + | | | sauce |Fresh apple|Fresh apricots| + | | |Fresh | sauce |Fresh peaches | + | | | strawberries|Fresh |Fresh plums | + | | | | apricots |Concord | + | | | |Fresh | grapes | + | | | | peaches |Tokay grapes | + | | | |Fresh plums|Cantaloupe | + | | | |Concord | | + | |Cranberry and |Rhubarb pie | grapes | | + | | raisin pie | |Cantaloupe | | + | |Raisin pie |Rhubarb and | |Watermelon | + | | | raisin pie |Watermelon |Cranberry and | + | | | | | raisin pie | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Beverages |Hot cocoa |Lemonade |Lemonade | | + | |Hot chocolate |Lemonade |Lemonade | | + | | | with fresh | with | | + | | | mint | fresh | | + | | |Iced cocoa | mint | | + | | |Iced chocolate|Iced tea | | + | | |Iced coffee |Iced cocoa | | + | | | |Iced | | + | | | | chocolate| | + | | | |Iced coffee| | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + |Breakfast |Buckwheat | | |Buckwheat | + | dishes | cakes with | | | cakes with | + | | sausage | | | sausage | + | |Fried hominy | | | | + | | cakes | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + | | | | | | + +-----------+--------------+--------------+-----------+--------------+ + + +POPULAR FOOD COMBINATIONS + +Since it is customary to plan the menu, using the meat as a basis, and +since custom and good usage make certain combinations popular, a list of +such combinations is given below with the idea that others may be added +as desired. + +SUGGESTIVE AND POPULAR FOOD COMBINATIONS + + +---------+------------------+--------------------+------------------+ + |KIND OF |VEGETABLE |SALAD, SAUCE AND |DESSERT | + |MEAT |COMBINATION |BREAD COMBINATION |COMBINATION | + +---------+------------------+--------------------+------------------+ + |Beef |Potatoes-Irish | | | + | | (prepared in any| | | + | | form) | | | + | |Cauliflower | | | + | |Beets | | | + | |Salsify | | | + | |Tomatoes | | | + | |Mushrooms | | | + | |Corn | | | + | | | | | + |Beef, |Cabbage |Cabbage slaw | | + | corned |Boiled potatoes |Perfection salad | | + | |Cauliflower | with mayonnaise | | + | |Brussels sprouts |Tartare sauce | | + | | | | | + |Chicken |Sweet potatoes |Head lettuce | | + | |Squash |Tomato | | + | |Celery |Cucumber | | + | |Onions |Asparagus | | + | |Asparagus |Fruit | | + | |Peas |Cranberry muffins | | + | |Green corn |Beaten biscuit | | + | |Mushrooms |Hot biscuit | | + | |Rice |Cranberry sauce | | + | | | | | + |Fish |Tomatoes |Tartare sauce |Lemon pie | + | |Onions |Hollandaise sauce |Fruit gelatin | + | |French fried |Egg sauce |Fruit cocktail | + | | potatoes |Lemon sauce |Lemon rice pudding| + | |Creamed potatoes |Tomato sauce | | + | |Browned potatoes |Vegetable salads |Fruit tapiocas | + | |Spinach with lemon| (of all kinds) |Baked rhubarb | + | |Stuffed peppers |Perfection salad |Pineapple pudding | + | | |Cucumber sauce | | + | | | | | + |Ham |Potatoes |Potato salad |Pumpkin pie | + | | Creamed |Cabbage slaw |Indian pudding | + | | Browned |All vegetable |Apple pie | + | | Parsley buttered| combination salads|Baked apples | + | | Baked |Spinach salad |Apple fritters | + | |Sweet potatoes |Head lettuce |Apple sauce | + | | Baked |Apple salad |Apple dumplings | + | | Glazed |Mustard sauce |Apple tapioca | + | | Fried |Steamed brown |Baked custard | + | | Mashed | bread |Ginger cake | + | |Carrots |Corn muffins | | + | |Hominy |Corn bread | | + | |Rice |Hot biscuit | | + | |Beans | | | + | | Lima, baked | | | + | | Navy, baked | | | + | | String | | | + | |Spinach | | | + | |Corn | | | + | |Cabbage | | | + | |Brussels sprouts | | | + | |Cauliflower | | | + | | | | | + |Lamb and |Potatoes | | | + | mutton | Mashed | | | + | | Browned | | | + | | Parsley buttered| | | + | | (with chops) | | | + | |Peas |Sauces | | + | |Carrots | Mint | | + | |Asparagus | Caper | | + | |Tomatoes | Red currant jelly | | + | | | | | + |Pork |Tomatoes |Cranberry sauce |Acid desserts | + | (_See_ | | | | + | Ham) |Parsnips | | | + | | | | | + |Veal |Potatoes |All vegetable salads| | + | | Mashed |All fruit salads | | + | | Browned |Hot breads or rolls | | + | | Creamed | | | + | | (with breaded | | | + | | veal) | | | + | |Sweet potatoes | | | + | | (in any form) | | | + | |Celery | | | + | |Cauliflower | | | + | |Cabbage | | | + | |Brussels sprouts | | | + | |String beans | | | + | |Tomatoes | | | + | |Peas | | | + +---------+------------------+--------------------+------------------+ + + +WAYS OF USING LEFT-OVER FOODS + + +---------------------------------+----------------------------------+ + | LEFT-OVER MEATS | LEFT-OVER VEGETABLES | + +---------------------------------+----------------------------------+ + |Croquettes |Buttered vegetables may be used in| + |Scalloped meat with rice or | Soup | + | or potato | Creole soup | + |Shepherd's pie | | + |Ham with scrambled eggs | Meat stews | + |Ham fondue or omelet | Hash | + |Hash | Salmon loaf (peas and celery) | + |Hash with poached eggs | Peas in omelet | + |Meat pie (biscuit) | Stuffed peppers | + |Meat pie with dressing | Stuffed tomatoes | + |Meat balls rolled in cooked rice |Rice may be used in | + |Minced meat on toast | Scalloped rice with cheese | + |Mincemeat for pie | Soups | + |Minced meat in ramekins | Puddings | + |Stews | Croquettes | + |Stuffed peppers | Hash | + |Stuffed tomato | Salmon or fish loaves | + |Meat bones cooked for stock |Potatoes, used same as rice | + | |All creamed vegetables can be | + | | scalloped or used in soup | + +---------------------------------+----------------------------------+ + + +-------------------+-------------------+----------------------------+ + |LEFT-OVER FRUITS |LEFT-OVER BREADS |LEFT-OVER DAIRY PRODUCTS | + |AND JUICES |AND CAKES |AND EGGS | + +-------------------+-------------------+----------------------------+ + |Blanc manges |Bread puddings |Dairy | + |Brown Betty |Brown bread | Sour milk | + |Cocktail |Brown Betty | cakes | + |Cobbler |Crumb pancakes | corn bread | + |Scalloped fruit |Crumb cookies | gingerbread | + |Gelatin |Crumb muffins | muffins | + |Mince pie filling |Dressing | pancakes | + |Fruit salads |Scalloped fruit | Sour cream | + |Sherbets and ices |Fondues | butter | + |Tapiocas |Meat loaf | corn bread | + |Whips |Hamburg balls | spice cake | + | |Stewed tomatoes | salad dressing | + | | | Cheese | + | | | bean loaf | + | | | cottage cheese loaf | + | | | cottage cheese | + | | | croquettes | + | | | rice and cheese | + | | | SALADS | + | | | souffles | + | | | fondues | + | | | Eggs, broken | + | | | dipping mixture | + | | | cakes | + | | | custards | + | | | croquettes | + | | | salad dressing | + +-------------------+-------------------+----------------------------+ + + +GARNISHES + +Clever use of garnishes will do a great deal to make servings +attractive, to develop surprise and stimulate appetite. + +A list of garnishes appropriate to different kinds of food appears +below. Of course there are many others, and the number of different ways +in which ordinary garnishes can be used effectively is surprisingly +large. The alert manager will observe what others in his field are +doing, and will discover many ingenious ideas by reading food journals +and women's magazines. + +The garnishes used for soups are practically the same whether for cream +or clear soups. + + + Wafers, cheese and plain + Croutons + Olives + Radishes + Celery hearts + Whipped cream (on cream soups) + + +Some meat garnishes can be used at all times; others are especially +adapted to certain kinds of meat. + + In general + Parsley + Watercress, in season + Mixed pickles + + For steaks + Lemons cut in fancy shapes + Sauted mushrooms + Potato roses + Stuffed tomatoes + Stuffed peppers + Grilled and buttered Brussels sprouts + + For fish + Lemons, in slices and cut in fancy shapes + Cucumber baskets, filled with dressing + Parsley + Watercress + Clam shells, stuffed with clams and mushrooms + Mushrooms, sauted + Potatoes, cut in fancy shapes, such as shoe strings + or lattice, and fried in deep fat + +There are certain garnishes which it is customary to use with salads, +especially with chicken salad. + + For chicken salad + Hard-cooked eggs, sliced or cut in eighths + Lemons, sliced + Pickles + Paprika + Parsley + Capers + Olives + Head lettuce cups + + For fish salad + Pickles + Olives + Lemons, cut in fancy shapes + Cucumber baskets holding extra salad dressing + Paprika + Parsley + + For fruit salad + Tiny cheese balls + Cheese balls rolled in chopped nuts + Tiny sandwiches + Olives + green + ripe + stuffed + Cheese straws in fancy shapes + +Very often where sandwiches are ordered they will serve as the main dish +of the luncheon meal. They should be made as appetizing as possible by +the use of suitable garnishes. + + Pickles + Olives + Cheese balls + Parsley + Watercress + Attractive paper or plain linen doilies + Nut meats + +Desserts by their very nature, require some garnish to make them the +perfect and satisfying last course which they should be. Candied fruit, +marshmallows, slices of fresh orange or strawberries in season, whipped +cream and bright candies add the needed bit of color. Here the use of +paper doilies, glasses and attractively shaped china dishes is a great +factor in appearance. + + + + +CHAPTER V + +FORMS + + +THE IMPORTANCE AND USE OF FORMS + +Printed forms or other practical aids which may help to reduce menu +planning to a systematic routine are invaluable. Forms such as the party +engagement blanks, shown elsewhere, and the meat order blank and menu +blanks below tend to a desirable standardization. Since meat orders for +the week are usually made out first and the menus planned around the +meats, a form similar to the one shown below, with adaptations for the +particular institution, may be helpful. + +The lists of foods and the list of seasonal changes and garnishes +contained in this book will save mental effort and tedium in planning by +suggesting new combinations and variety. + +Probably no single device will serve different kinds of institutions, +but the principle of using appropriate printed forms to help in +remembering details holds good for all institutions. + +MEAT ORDER + +WEEK BEGINNING December 6, 1920. WHERE University Cafeteria + + +--------+-------+-------------+---------------+--------+------------+ + | | | | | | | + |DELIVER |AMOUNT |CUTS |SPECIFICATIONS |COST |USE | + | | | | | | | + +--------+-------+----+--------+---------------+--------+------------+ + |_Mon._ |30 lb. |beef shoulder| |.13 |Mon. night | + |A.M. | | clod | | | | + |A.M. |2 lb. |bacon |Best grade, |.37 |Tues. | + | | | | cut 36 slices | |morning | + | | | | to lb. | | | + |P.M. |40 lb. |pork loin |10 to 12 lb. |.26 |Tues. noon | + | | | | loin | | | + |P.M. |20 lb. |beef stew |1-inch cubes, |.13-1/2 |Tues. noon | + | | | | no bones, | | | + | | | | no gristle | | | + +--------+-------+-------------+---------------+--------+------------+ + |_Tues._ |20 lb. |short ribs of| |.07-1/2 |Tues. noon | + |A.M. | | beef | | | | + |A.M. |15 lb. |sausage |best grade, no |.18 |Tues. night | + | | | | cereal | | | + |A.M. |20 lb. |cottage | |.12 |Tues. | + | | | cheese | | | night | + |P.M. |50 lb. |chickens, |to arrive |.24 |Wed. noon | + | | | 4 to 5 lbs. | _frozen_ | | | + | | | each | | | | + +--------+-------+-------------+---------------+--------+------------+ + |_Wed._ |20 lb. |veal steak |round, cut thin|.26 |Wed. night | + |A.M. | | for rolling | | | | + |A.M. |5 lb. |sweetbreads |veal |.75 |Wed. night | + |A.M. |1 qt. |oysters |standard |.70 |Wed. night | + | | | | selects, 80 | per qt.| | + | | | | to qt. | | | + |P.M. |50 lb. |beef, round |1 inch thick |.13-1/2 |Thurs. noon | + | | | steak | | | | + +--------+-------+-------------+---------------+--------+------------+ + |_Thurs._| 2 |hams |14 to 16 lb. |.30 |Thurs. night| + |A.M. | | | each | | | + |P.M. |55 lb. |veal roast |round |.26 |Fri. noon | + +--------+-------+-------------+---------------+--------+------------+ + |_Fri._ |2 qt. |oysters |standard |.70 per |Fri. night | + |A.M. | | | selects, 80 | qt. | | + | | | | to qt. | | | + |A.M. |20 lb. |rib roast of | |.25 |Fri. night | + | | | beef | | | | + |P.M. |20 lb. |pork chops |cut 4 to lb. |.18 |Sat. noon | + |P.M. |15 lb. |veal hearts | |.11 |Sat. noon | + +--------+-------+-------------+---------------+--------+------------+ + |_Sat._ |40 lb. |tenderloin |prime |.40 |Mon. noon | + |A.M. | | | | | | + +--------+-------+-------------+---------------+--------+------------+ + +MENU FORM + +MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS + + +----------------------+----------------------+----------------------+ + | DATE | DATE | DATE | + | =Monday= | =Tuesday= | =Wednesday= | + +----------------------+----------------------+----------------------+ + | BREAKFAST | BREAKFAST | BREAKFAST | + | FRUITS | FRUITS | FRUITS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | CEREALS | CEREALS | CEREALS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | HOT DISHES | HOT DISHES | HOT DISHES | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | LUNCH | LUNCH | LUNCH | + | SOUP | SOUP | SOUP | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | DINNER | DINNER | DINNER | + | SOUP | SOUP | SOUP | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | MEATS | MEATS | MEATS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | VEGETABLES | VEGETABLES | VEGETABLES | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | SALADS | SALADS | SALADS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | BREADS | BREADS | BREADS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + | DESSERTS | DESSERTS | DESSERTS | + | | | | + | | | | + | | | | + | | | | + | | | | + +----------------------+----------------------+----------------------+ + + +AN OUTLINE FORM FOR SPECIAL DINNERS + +The efficiency of an organization is judged by the degree of routine +which each phase of the work assumes. In most institutions the serving +of special dinners is quite apart from the ordinary routine of business. +If this service is to be handled simply and efficiently, all of its +various steps must be listed and taken up in an orderly fashion with the +end in view of perfecting an emergency organization as efficient as that +which regulates the daily tasks. + +First of all, arrangements made with those who are giving the dinner +should be definite and complete. In order to prevent misunderstandings, +a printed blank such as that shown below (with any adaptations found +necessary) will prove helpful. This may be made out in duplicate, one +copy being retained by the manager and one by those engaging the +services. + +Reduced to their simplest form, the steps to be followed in organizing +this work are outlined below. + +I. Fill in, in duplicate, the printed blank + + DINNER ENGAGEMENTS + + Date ___________________ Day of week _______________________ + + Time ___________________ + + Engagement made by ___________________ Phone ___________________ + + Organization or Club ___________________ + + Price ___________________ Probable Number ___________________ + + Room desired ____________ Flowers ___________________________ + + Style of service: + Cafeteria service ____ + Table service ____ + Tables set and served by guests ____ + + Date Guaranteed Number is to be reported ___________________ + + Leeway granted (either way) on guaranteed number + On 25-40 2 plates, more or less + 50-60 4 plates, more or less + 75-100 6 plates, more or less + 125-175 8 plates, more or less + 200 up 10 plates, more or less + + NOTICE.--Care should be taken to have the guaranteed number of plates + accurately stated. + + II. Plan the menu. If desired, the above form may include space for + writing in the menu, in order that both parties may have a clear + understanding of just what is to be served + + III. Make out order list + _a._ For food + _b._ For dish rental (if necessary) + _c._ For printing (if necessary) + _d._ For flowers or other decorations + + IV. Employment of help + _a._ Rescheduling the regular help + _b._ Overtime for the regular help + _c._ Hiring of additional help + + V. Division of the work + _a._ Directions to cooks + 1. Copy of the menu + 2. Recipes and amounts to be prepared + _b._ Service of the food + 1. In the kitchen + (_a_) Instructions for counting out and arrangement of utensils + for the service of the food + (_b_) Organization of each serving center, where the number + served is so large that more than one center is necessary + (_c_) Assignment of special duties to workers at the serving + center + (_d_) A drawing or serving of a sample plate showing arrangement + of food on the plate + 2. In the dining room + (_a_) Directions to the head waitress and waitresses + (1) List of dishes to be counted out and carried to serving + center, warming ovens or refrigerators + (2) Directions for setting the tables. A cover may be set + or a sketch made to show the proper arrangement + of the silver, napkin and the glass + (3) Decoration of the tables + (4) Arrangement of the serving tables + (5) A copy of the menu + (6) Specific instructions for serving food to the guests + + VI. Records + _a._ Cost of the food + 1. Cost of food should be figured on basis of recipes and quantities + used, and listed according to the order in which the food + appears in the meal + 2. Left-overs listed + 3. Approximate value of left-overs as listed + 4. Net food cost is total food cost less the value of usable left-overs + _b._ Cost of labor + 1. Time spent by regular employees + 2. Overtime spent by regular employees + 3. Extra labor employed for occasion + 4. Total labor cost + _c._ Overhead cost + 1. Flowers or other decorations + 2. Printing of menu cards or place cards + 3. Favors if supplied + 4. Dish rental and breakage + 5. Estimated heat, light, fuel, laundry and other overhead + _d._ Summary + 1. Total cost + food + labor + overhead + 2. Total receipts + 3. Profit or loss + _e._ Number served + _f._ Per capita cost + + + + +CHAPTER VI + +RECIPES + + +In the pages that follow are some two hundred recipes for use in +institutions. It will be noted that throughout these recipes, measures +are used rather than weights. This for two main reasons. First, cooks, +except for highly trained professionals, use measures more easily and +with greater success than weights. Second, most institutions cannot +afford an adequate number of accurate scales; and scales that are not +accurate are worse than useless. Measures, on the other hand, are +inexpensive and always available. It may be said that because of the +amounts and the size of the measures used in large quantity cookery +there is not the degree of inaccuracy which is found in measuring small +quantities. + +It is hoped the form of the recipes with the spaces for figuring costs +and calories will be of value from the commercial and classroom +standpoint. + +Stars indicate those recipes in which left-overs may be used to +particular advantage. + + +SOUPS + + +BOUILLON + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Beef, cubed | |20 lb.| | | + Bones, veal | |7-1/2 | | | + Water |4 gal. | lb.| | | + Peppercorns |2 tbsp. | | | | + Salt |6 tbsp. | | | | + Carrots, diced |2 c. | | | | + Onions, diced |2 c. | | | | + Celery, diced |2 c. | | | | + Turnips, diced |2 c. | | | | + Egg whites and shells |7 | | | | + ----------------------+----------+------+--------+---------+---------- + +Cut the meat in cubes and soak two thirds of it in the cold water for +about three fourths of an hour. Sear the remainder and add to the meat +which is soaking. Heat the meat, veal bone and water to boiling and let +simmer for four or five hours. Add the seasonings and the vegetables and +cook until the vegetables are soft. Pour the whole through a colander +and cool. When the fat has set, remove and clear by mixing the cold +stock with the shells and slightly beaten whites of eggs. Bring the +mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. +Strain through two or three thicknesses of cheese cloth. + + Number of servings 64-96 + Amount of one serving 1/3 to 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CHICKEN SOUP + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Stock, chicken |4 gal. | | | | + Onions |1-1/4 lb. | | | | + Salt |1/3 to | | | | + | 1/2 c. | | | | + Celery salt |1/4 c. | | | | + Green peppers, chopped|1 c. | | | | + Rice |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the chopped onions, green peppers, rice, salt and celery salt to the +chicken stock and cook until the rice is tender. + + Number of servings 85 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +NOODLE SOUP + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Eggs |3 | | | | + Flour |2 c. | | | | + Salt |2 tsp. | | | | + Stock |4 gal. | | | | + Onions | |1 lb. | | | + Salt |2/3 c. | | | | + Celery salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +To make the noodles, beat the eggs lightly and add the flour and salt. +This makes a very stiff mixture. Put the mixture on a board and roll as +thin as possible. Sprinkle the dough with flour and roll it into a tight +roll. From this, slice the noodles. Shake out and let dry. Heat the +stock to boiling, add the seasonings and the noodles and cook until +done. Noodles may be made up and kept for some time in the refrigerator. + + Number of servings 96 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +TOMATO RICE SOUP + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Stock |5 gal. | | | | + Green peppers |10 | | | | + Onions | |1/2 lb.| | | + Tomatoes |1 gal. | | | | + Rice |2-1/2 c. | | | | + Carrots, finely diced |1-1/2 c. | | | | + Flour |3 c. | | | | + Salt |1/3 c. | | | | + Butter substitute |1-1/2 c. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Chop the onions, carrots and green peppers and add to the boiling salted +stock and tomatoes. Add the rice and cook until the rice is tender. +Melt the fat, stir in the flour and add to the hot liquid to thicken. + + Number of servings 115 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +**VEGETABLE SOUP + + --------------------+------------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + --------------------+------------+------+--------+---------+---------- + Stock | 1-1/2 gal. | | | | + Tomatoes, #10 cans | 2 | | | | + Bay leaves | 3 | | | | + Water | 1-1/2 gal. | | | | + Carrots, diced | 1 pt. | | | | + Celery, diced | 1 qt. | | | | + Onions | |1 lb. | | | + Rice | 1 c. | | | | + Salt | 1/4 c. | | | | + --------------------+------------+------+--------+---------+---------- + +Add the seasonings to the boiling stock, tomatoes and water. When the +vegetables have become softened, add the rice and cook for 15 to 20 +minutes. Do not strain. + + Number of servings 96 + Amount of one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAM OF CELERY SOUP + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Celery stock |6 qt. | | | | + Onions | |1/4 lb.| | | + Butter substitute | |3/4 lb.| | | + Flour |3 c. | | | | + Milk |7 qt. | | | | + Paprika |1/2 tsp. | | | | + Red pepper |1/4 tsp. | | | | + Salt |1/4 c. | | | | + ---------------------+----------+-------+--------+---------+---------- + +Make a celery stock by cooking the leaves and outside stalks in water to +cover. Rub through a sieve. Cook finely chopped onion with the required +amount of stock. Melt the fat, stir in the flour and add the hot milk to +make a white sauce. Combine puree and white sauce. Add paprika, red +pepper and salt just before serving. + + Number of servings 60 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAM OF CORN SOUP + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Corn |1-1/2 gal.| | | | + Water |1 qt. | | | | + Onion | |1/2 lb.| | | + Butter substitute |3/4 c. | | | | + Flour |1-1/2 c. | | | | + Milk |2 gal. | | | | + Salt |1/4 c. | | | | + Paprika |1/2 tsp. | | | | + ---------------------+----------+-------+--------+---------+----------- + +Cook the corn with the water and chopped onion and rub through a sieve. +Melt the fat, stir in the flour and add the hot milk to make a white +sauce. Combine white sauce with puree. Add salt and paprika just before +serving. + + Number of servings 64 + Amount of one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAM OF LIMA BEAN SOUP + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Butter substitute |3/4 c. | | | | + Flour |1-1/2 c. | | | | + Milk |6 qt. | | | | + Salt |2 tbsp. | | | | + Lima beans, cooked |4 qt. | | | | + Grated onion or | | | | | + chives |1/4 c. | | | | + Chopped parsley |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the lima beans with the onion until soft and rub through a puree +sieve. Melt the fat, stir in the flour and add hot milk to make a white +sauce. Combine the puree and white sauce and add the salt just before +serving. + + Number of servings 50 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAM OF PEA SOUP + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Peas |2 qt. | | | | + Onion | |1/8 lb.| | | + Bay leaf |1 leaf | | | | + Milk |6 qt. | | | | + Butter substitute |1/2 c. | | | | + Flour |1 c. | | | | + Salt |3 tbsp. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Cook the peas, together with their juice from the cans, and the onion +and bay leaf until the peas are soft. Rub through a puree sieve. Melt +the fat, stir in the flour and add the hot milk to make a white sauce. +Combine puree with white sauce. Add salt just before serving. + + Number of servings 38 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAM OF SPINACH SOUP + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Spinach Juice |1 c. | | | | + Onion | |1/8 lb.| | | + Milk |6 qt. | | | | + Butter substitute | |1/4 lb.| | | + Flour |1 c. | | | | + Salt |1 tbsp. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Chop the onion and add to one half of a #10 can of spinach and cook +until the onions are tender. Scald the milk. Melt the fat and add the +flour. When thoroughly mixed add to the hot milk, stirring constantly. +When the spinach is seasoned, drain, rubbing lightly through a puree +sieve until you obtain one cup of spinach juice. Add the spinach juice +to the thickened milk and season. + + Number of servings 35 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAM OF TOMATO SOUP + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Tomatoes |1 gal. | | | | + Bay leaves |2 | | | | + Onion | |1/4 lb.| | | + Sugar |1/8 c. | | | | + Soda |2 tsp. | | | | + Butter substitute |1/2 c. | | | | + Flour |1 c. | | | | + Milk |1 gal. | | | | + Salt |2 tbsp. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Cook the tomatoes with the bay leaves and onion. Rub through a puree +sieve and add the sugar and soda. Melt fat, stir in the flour and add +hot milk to make a white sauce. Combine puree and white sauce by pouring +puree into white sauce. Add salt just before serving. + + Number of servings 36 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +OYSTER STEW + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |4 gal. | | | | + Oysters |1 gal. | | | | + Salt |1/4 c. | | | | + Paprika |1 tsp. | | | | + Butter substitute | |1 lb. | | | + ----------------------+----------+------+--------+---------+---------- + +Scald the milk and add the butter substitute, paprika and oysters. Cook +until the edges of the oysters begin to curl. Add the salt just before +serving. If the soup must stand some time before all is used, the +oysters should be combined with the milk only as needed. + + Number of servings 64 + Amount of one serving 1 c. + Calories in one serving______ + Cost of one serving______ + + +PEANUT BUTTER SOUP + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Peanut butter | |6 lbs.| | | + Milk |2 gal. | | | | + Celery Stock |3 qt. | | | | + Water |1-1/4 gal | | | | + Flour |3/4 c. | | | | + Salt |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the water to the peanut butter and mix to a smooth paste. Heat the +milk and celery stock, reserving sufficient liquid to make a paste of +the flour. When the liquid is hot add the flour paste. When thickened +add the peanut butter mixture and the salt. + + Number of servings 100 + Amount of one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +MEATS + + +BEEF A LA MODE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Beef round | |50 lb.| | | + Carrots, chopped |1 gal. | | | | + Peppers, chopped |1-1/2 c. | | | | + Tomatoes, #10 can |1 | | | | + Onions, chopped | |1 lb. | | | + Water |3 gal. | | | | + Flour |2 c. | | | | + Salt |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Place the meat in a roasting pan in a hot oven to sear. When well +seared, cover with water and continue cooking in a medium oven for from +four to five hours. About an hour and a half before serving add the +chopped carrots, peppers, onions and tomatoes, and salt. Just before +serving thicken the stock with the flour mixed to a paste with water. +The vegetables should be served with the meat. + + Number of servings 200 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +**CORNED BEEF HASH + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Corned beef | |20 lb.| | | + Potatoes, cooked | |12 lb.| | | + Onions | |1 lb. | | | + Meat stock |3 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak and cook the corned beef until tender. Grind or chop the beef, +potatoes and onion and mix with corned beef stock or gravy. Bake in a +hot oven until brown. Serve with tartare sauce. + + Number of servings 70 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED DRIED BEEF ON TOAST + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Dried beef | |5 lb. | | | + Flour |1 c. | | | | + Butter substitute | |1 lb. | | | + White sauce |2 gal. | | | | + Bread, slices |40 | | | | + ----------------------+----------+------+--------+---------+---------- + +Shred the dried beef in small pieces. Melt the fat and saute the dried +beef in it. Add to this one cup of flour and let brown with the beef. +Follow the usual manipulation for white sauce, and when cooked combine +with the beef and serve on toast. + + Number of servings 80 + Amount in one serving 1/2 c. and 1/2 slice of bread + Calories in one serving______ + Cost of one serving______ + + +**HAMBURG BALLS + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Ground beef | |10 lb. | | | + Crumbs |3 c. | | | | + Salt |1/4 c. | | | | + Milk |1 qt. | | | | + Onion | |1/8 lb.| | | + ----------------------+---------+-------+--------+---------+---------- + +Mix the meat well with crumbs, seasoning and milk. Shape in balls or +cakes and bake in well-greased pans. + + Number of servings 50 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +**HASH + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Meat, chopped |6 qt. | | | | + Potatoes |6 qt. | | | | + Onions |2/3 lb. | | | | + Salt |1/2 c. | | | | + Gravy or meat stock |3 qt. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Chop or grind the meat and potatoes. Mix with the onions and salt and +moisten with the gravy or meat stock. Put in shallow pans and bake in +the oven until brown. + + Number of servings 60 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +**MEAT CROQUETTES + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Meat, chopped |1 gal. | | | | + Rice, uncooked |1 qt. | | | | + Water |1 gal. | | | | + Onions, chopped |1/3 lb. | | | | + Salt |1/4 c. | | | | + Stock to mix | | | | | + Crumbs, sifted |4 c. | | | | + Eggs |4 | | | | + Milk |1/2 c. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Cook the rice in the boiling salted water to which the onions have been +added, until the rice is tender. Add the chopped or cubed meat and if +necessary additional stock to moisten. Using a dipper measuring half a +cup per serving, mold the mixture into croquettes. Put the sifted crumbs +on a board, roll the croquettes in the crumbs, dip in a dipping mixture +made of eggs and milk, roll again in the crumbs and fry in deep fat. If +desired, one gallon of cooked potatoes may be substituted for the rice, +in which case the water also would be omitted. + + Number of servings 50 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**MEAT LOAF + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Hamburger | |30 lb. | | | + Salt |3/4 c. | | | | + Bread crumbs |4 qt. | | | | + Eggs, whole |6 | | | | + Egg yolks |10 | | | | + Milk |3 qt. | | | | + Onions | |1 lb. | | | + ----------------------+---------+-------+--------+---------+---------- + +Mix the salt, bread crumbs and onions with the meat. Beat the eggs +slightly and add to the milk. Combine with the meat and mix thoroughly. +Weigh out into loaf pans which have been well greased. Be careful to +press the meat well into the corners of the pan and avoid having the +center of the meat higher than the edges. Bake in a medium hot oven +until the meat is done. This makes nine five-pound loaves, cutting +twenty-four slices each. + + Number of servings 216 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +**MEAT LOAF WITH TOMATO AND CELERY + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Meat, ground | |20 lb. | | | + Crumbs |5 qt. | | | | + Milk |3 qt. | | | | + Tomatoes |3 qt. | | | | + Celery, chopped |2 qt. | | | | + Eggs |10 | | | | + Salt |1/3 c. | | | | + Onions | |1/2 lb.| | | + ----------------------+---------+-------+--------+---------+---------- + +Add the crumbs, tomatoes, chopped celery, salt and onions to the meat +and mix well. Beat the eggs slightly, add the milk and mix with the +meat. Weigh out into well-greased loaf pans and bake in a medium oven. +In order to make the loaves uniform be careful to press the meat well +into the corners of the pans and avoid having the center of the loaf +higher than the sides. One pound of hamburg steak, as purchased, will +make nine servings when the other ingredients that go into the loaf have +been added. + + Number of servings 180 + Amount in one serving 1/5 pound, after cooking + Calories in one serving______ + Cost of one serving______ + + +MEAT PIE + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Stew meat |20 lb. | | | | + Water |2 gal. | | | | + Onions |1/2 c. | | | | + Potatoes, diced |2 qt. | | | | + Salt |1/3 c. | | | | + Flour |4 c. | | | | + Biscuit recipe (see |2/3 | | | | + page 124) |of recipe| | | | + ----------------------+---------+-------+--------+---------+---------- + +Cut the meat in one-inch cubes and cover with boiling water. Cook just +below the boiling point. When the meat is almost tender add the salt, +onions and potatoes. Mix the flour to a paste with water and thicken the +stock just before serving. Serve one half cup of stew with one biscuit. +The biscuit may be baked separately or the stew may be poured into +baking pans, covered with biscuits and the biscuits baked in the oven. + + Number of servings 100 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**MEAT PIE WITH DRESSING + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Dressing |5 qt. | | | | + Meat, cubed |4-1/2 qt.| | | | + Onion | |1/4 lb.| | | + Salt |6 tbsp. | | | | + Meat stock |3 qt. | | | | + Flour |2 c. | | | | + Bread crumbs |1 c. | | | | + Butter substitute |2 tbsp. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Cut left-over meat into one-inch cubes and heat in a gravy made of the +seasoned and thickened stock. Line a baking pan with dressing, leaving a +well in the center. Fill this with the meat and gravy and cover with the +buttered crumbs. Bake in a hot oven until brown. When serving, both meat +and dressing should be given. + + Number of servings 50 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +MEAT STEW + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Meat, cubed | |20 lb. | | | + Water |3 gal. | | | | + Onions | |1/2 lb.| | | + Carrots |1-1/4 qt.| | | | + Potatoes |5 qt. | | | | + Flour |3 c. | | | | + Salt |1/2 c. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Cover the cubed meat with boiling water and cook just below the boiling +point until tender. About one hour before serving time add the onions, +carrots and salt. The potatoes may be added later, since they require +less cooking. Mix the flour to a paste with water and thicken the stew +after the vegetables are tender. + + Number of servings 96 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +RIB ROAST OF BEEF + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rib roast | |50 lb.| | | + Salt |2/3 c. | | | | + Water |1-1/2 to | | | | + | 2 gal .| | | | + Flour |3-4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + + +Place the meat in a roasting pan and sear in a hot oven. When brown, add +the salt and water and continue the roasting. Baste or turn as is +necessary. Mix the flour to a paste with water and use in making the +gravy. + + Number of servings 125 + Amount in one serving 2/5 lb. + Calories in one serving______ + Cost of one serving______ + + +SWISS STEAK + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Round steak, 1 in. | | | | | + thick | |20 lb. | | | + Flour |2-1/2 c. | | | | + Salt | 1/4 c. | | | | + Water |1-1/2 gal.| | | | + ---------------------+----------+-------+--------+---------+---------- + +Trim the steak. Mix the flour and salt and pound into the steak. Sear +the steak in a pan on the top of the stove, put into a roasting pan, +cover with water and cook slowly for from three to four hours. + + Number of servings 45 + Amount in one serving 2/5 lb. + Calories in one serving______ + Cost of one serving______ + + +WEINERS + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Weiners | |10 lb. | | | + ----------------------+---------+-------+--------+---------+---------- + +Wash the weiners and cut the links apart. Put them in boiling water and +cook until they swell and start to burst. Drain and serve. + + Number of servings 40-42 + Amount in one serving 2 + Calories in one serving______ + Cost of one serving______ + + +CHICKEN AND BISCUIT + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cooked chicken meat, | | | | | + cubed | |12 lb.| | | + Onion | | 1 lb.| | | + Salt |2/3 c. | | | | + Celery salt |1/4 c. | | | | + Stock |4 gal. | | | | + Flour |3 qt. | | | | + Biscuit recipe (see |5/6 of | | | | + page 124) | recipe | | | | + ----------------------+----------+------+--------+---------+---------- + +Heat the stock and season with the onion, salt and celery salt. Thicken +with the flour mixed to a paste with some of the cold stock which has +been reserved. Add the chicken meat, and serve with baking-powder +biscuits or on toast. _In ordering chicken_ for the above recipe, _three +and a half to four pounds of chicken, New York dressed, must be ordered +for every pound of cooked chicken meat which is desired_. In cooking +chicken care should be taken to cool the chicken and stock as quickly as +possible and then put into the refrigerator. The chicken should be +cooled out of the stock. From fifty pounds of chicken, New York +dressed, approximately five gallons of stock may be obtained. + + Number of servings 150 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CHICKEN A LA KING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Chicken fat |3 c. | | | | + Flour |1-1/2 qt. | | | | + Chicken stock |2 gal. | | | | + Onions, chopped |1/4 c. | | | | + Milk |1/2 gal. | | | | + Salt |1/3 to | | | | + | 1/2 c.| | | | + Cooked chicken meat, | | | | | + cubed |7-1/2 qt. | | | | + Pimentos, chopped |1 qt. | | | | + Green peppers, chopped|1 qt. | | | | + Fresh mushrooms | |2 lb. | | | + or | | | | | + Canned mushrooms |3 cans | | | | + Butter | |1 lb. | | | + Egg yolks |16 | | | | + Toast, 1/2 slices |150 | | | | + ----------------------+----------+------+--------+---------+---------- + +Heat the stock with the onion. Melt the chicken fat, add the flour, and +when well mixed add to the boiling stock, stirring rapidly. Add the +scalded milk, the green peppers, pimentos and cubed chicken. Saute the +mushrooms in the butter and add. Beat the yolks and add them with the +salt, last. Serve on toast, in bread cases or patty shells. + + Number of servings 150 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CHICKEN CROQUETTES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Chicken meat, cubed | |5 lb. | | | + Rice |3 c. | | | | + Chicken |3 qt. | | | | + Parsley |1 tbsp. | | | | + Lemon juice |1 tbsp. | | | | + Celery salt |1 tsp. | | | | + Paprika |1 tsp. | | | | + Salt |1/4 c. | | | | + Onion juice |2 tbsp. | | | | + Flour |1-1/2 c. | | | | + Chicken stock |1 qt. | | | | + Eggs |8 | | | | + Milk |1 c. | | | | + Crumbs, sifted |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the rice and add to the boiling chicken stock to which has been +added all of the seasonings. Make a thick white sauce, using the one +quart of the chicken stock and the flour. Combine with the rice, white +sauce, and add the cubed chicken meat and cool. Form the mixture into +croquettes, dip into sifted crumbs, then into a dipping mixture made of +the eggs and milk and then in crumbs and fry in deep fat. + + Number of servings 50 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +ROAST LAMB + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Lamb | |50 lb.| | | + Salt |2/3 c. | | | | + Water |1-1/2 to | | | | + | 2 gal. | | | | + Flour |3-4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the lamb, put in a roasting pan and sear in a hot oven. When brown, +add the salt and water and continue the roasting. Mix the flour to a +paste with water and use in making the gravy. + + Number of servings 125-150 + Amount in one serving 1/3 to 2/5 lb. + Calories in one serving______ + Cost of one serving______ + + +BAKED HAM + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Hams, 15 lbs. each |3 |45 lb.| | | + Sugar |6 c. | | | | + Vinegar |4 c. | | | | + Cloves, whole |1/4 c. | | | | + Crumbs |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Put the hams in a kettle, cover with water and bring to a boil. Simmer +for three to four hours or until they are done. When tender remove from +water, peel off the skin and place in a baking pan. Stick the cloves +into the hams and pour over them a syrup made of the vinegar and brown +sugar. Sprinkle them with crumbs and brown in a hot oven. + + Number of servings 175 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +BREADED PORK CHOPS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Pork chops | |20 lb.| | | + Bread crumbs | 5 c. | | | | + Eggs | 10 | | | | + Milk | 1-1/4 c. | | | | + Salt | 2/3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a dipping mixture of the eggs and milk. Add to this the salt. Dip +the chops in the mixture, then in the crumbs and place in a well-greased +pan and cook the chops in a medium hot oven. Pork should be well +cooked. + + Number of servings 80-85 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +PORK CHOPS WITH DRESSING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Pork chops | |20 lb.| | | + Broken bread |2-1/2 gal.| | | | + Onion | |10 oz.| | | + Butter substitute |1-1/4 c. | | | | + Salt |1/4 c. | | | | + Hot water to moisten | | | | | + ----------------------+----------+------+--------+---------+---------- + +Place the pork chops in a well-greased baking pan. Sprinkle with salt, +and in the center of each put a quarter of a cup of dressing. Bake in a +medium hot oven until the pork is well cooked. To make the dressing, +melt the fat and add to it the finely chopped onions. When brown pour +over the broken bread. Add the salt and hot water sufficient to moisten. +Avoid getting the dressing too wet. + + Number of servings 80 + Amount in one serving 1/4 lb. and 1/4 c. dressing + Calories in one serving______ + Cost of one serving______ + + +ROAST PORK + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Loin of pork | |50 lb.| | | + Salt |3/8 c. | | | | + Water |2-1/2 to | | | | + Onions | 3 gal. |1 lb. | | | + Flour |5 to 6 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Put the pork in a roasting pan in a hot oven and cook until well seared +and brown. Add the salt and water and continue cooking, turning the +meat or basting as is necessary. When the meat is almost tender add the +chopped onions to the stock to flavor. When tender remove the meat from +the pan and thicken the stock on top of the stove with the flour mixed +to a thin paste with water. The gravy must be strained to remove the +chopped onion. + + Number of servings 125 + Amount in one serving 2/5 lb. + Calories in one serving______ + Cost of one serving______ + + +SAUSAGE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sausage | |10 lb.| | | + Bread crumbs |3 c. | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sausage, bread crumbs and salt and mold into flattened balls. +There should be four servings to the pound. An ice-cream dipper of the +right size may be used to keep the balls uniform in size. + + Number of servings 44 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +BREADED VEAL + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Veal, round steak | |20 lb.| | | + Salt |1/2 c. | | | | + Eggs |8 | | | | + Milk |1 c. | | | | + Bread crumbs, sifted |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Trim the steak and cut into pieces the size of one serving. Beat the +eggs, add the salt and the milk. Dip the meat in the milk and egg +mixture, then into the crumbs, put into a well-greased roasting pan and +cook in a moderate oven. Turn as is necessary. Veal should be thoroughly +cooked. + + Number of servings 80 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +BREADED VEAL HEARTS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Veal hearts | |20 lb.| | | + Bread crumbs, sifted |2 qt | | | | + Milk |1 c. | | | | + Eggs |8 | | | | + Salt |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash and slice the hearts. Make a dipping mixture of the eggs, milk and +salt. Dip the hearts in this mixture, then in the crumbs. Place in a +well-greased roasting pan and cook in a moderate oven until brown and +tender. Turn as is necessary. Veal should be thoroughly cooked. + + Number of servings 80 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +ROAST VEAL + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Veal, round | |50 lb. | | | + Salt |2/3 c. | | | | + Onions | |1/4 lb.| | | + Flour |5 c. | | | | + Water |2-1/2 gal.| | | | + ---------------------+----------+-------+--------+---------+---------- + +Wash or wipe the meat and place in a roasting pan in a hot oven. When +seared, add the salt and water and continue roasting, basting and +turning frequently until the meat is tender. Remove the meat from the +pan, add the onion and cook. Additional water may be added to the +stock. Thicken with the flour mixed to a paste with water. + + Number of servings 200 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +VEAL BIRDS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Veal round steak | |20 lb.| | | + Dressing |6 qt. | | | | + Milk |2 qt. | | | | + Water |2 qt. | | | | + Salt |1 c. | | | | + Fat |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Trim the veal and cut in pieces about four to five inches long and two +and one half inches wide. The scraps of meat that are trimmed off may be +added to the dressing. Salt the meat, cover with dressing, roll, and +fasten with toothpicks. Melt the fat in a skillet on top of the stove +and sear until brown. Put the birds into a baking pan and pour the milk +and water around them. Bake in a moderate oven until tender. Four birds +may be obtained from one pound of meat. + + Number of servings 80 + Amount in one serving 1/4 lb. + Calories in one serving______ + Cost of one serving______ + + +VEAL HEARTS EN CASSEROLE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Veal hearts | |20 lb.| | | + Flour |2-1/2 c. | | | | + Salt |1/2 c. | | | | + Bacon fat |2 c. | | | | + Stock |1-1/2 gal.| | | | + Green peppers, chopped|1 c. | | | | + Onions |1 lb. | | | | + Carrots, diced |1 c. | | | | + Parsley, chopped |1/4 c. | | | | + Celery salt |1/4 c. | | | | + Peppercorns |2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash and slice the hearts, dredge in flour and salt and brown in the +bacon fat. Put the hearts into a roasting pan, pour the stock over them +and add the remaining seasonings and cook in a slow oven until the heart +is tender. + + Number of servings 50 + Amount in one serving 2/5 lb. + Calories in one serving______ + Cost of one serving______ + + +CREAMED SWEETBREADS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sweetbreads | |5 lb. | | | + Water |1 gal. | | | | + Vinegar |1/2 c. | | | | + Salt |1/8 c. | | | | + White sauce |3 qts. | | | | + Butter substitute |1 c. | | | | + Paprika |2 tsp. | | | | + Salt |1/8 c. | | | | + Bread |24 slices | | | | + ----------------------+----------+------+--------+---------+---------- + +If frozen, soak the sweetbreads in cold water for an hour to thaw, then +parboil in acidulated, salted water until tender, about half an hour. +When cooked, drain and plunge into cold water. Remove the tough +connecting membrane. Make the white sauce using the white sauce recipe, +add the fat and paprika and reheat the sweetbreads in the sauce. Serve +with half a slice of toast per person. + + Number of servings 48 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +LIVER AND BACON + + ---------------------+--------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+--------+---------+--------+---------+---------- + Liver | |8 lb. | | | + Bacon | |1-3/4 lb.| | | + Salt |2 tbsp. | | | | + Eggs |4 | | | | + Milk |1/4 c. | | | | + Crumbs |3 c. | | | | + ---------------------+--------+---------+--------+---------+---------- + +Slice the liver thin and cut in pieces the size of a serving. Pour hot +water over the liver and let stand fifteen minutes. Drain the liver. +Make a dipping mixture of the eggs and milk and add the salt to it. Dip +the liver in the mixture, then in the crumbs and place in a well-greased +baking pan. Cook in a slow oven until well browned and until the liver +is done. Place the bacon in rows in a baking sheet and cook in a hot +oven until brown. Place a strip of bacon on top of each piece of liver +and serve. + + Number of servings 48 + Amount in one serving 1/6 lb. liver and 1 slice bacon + Calories in one serving______ + Cost of one serving______ + + +TONGUE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tongue, fresh | |20 lb.| | | + Water |2 gal. | | | | + Salt |1 c. | | | | + Vinegar |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the tongues thoroughly. Put in a kettle and cover with boiling +water to which the salt and vinegar have been added. Cook below the +boiling point until the tongues are tender. Remove the outer skin of the +tongue. Slice thin and serve with mustard sauce. + + Number of servings 60 + Amount in one serving 1/3 lb. + Calories in one serving______ + Cost of one serving______ + + +FISH + + +CODFISH BALLS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Boneless cod | |2 lb. | | | + Eggs |30 | | | | + Potatoes, raw, diced | |10 lb.| | | + Butter substitute |3/4 c. | | | | + Paprika |2/3 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Shred the codfish and add to the potatoes and cook in boiling water +until the potatoes are tender. Drain thoroughly, add the beaten eggs, +butter substitute, paprika and mash until smooth. Fry the codfish +mixture in deep fat, using an eight-to-the-quart size ice-cream dipper +to keep the servings uniform. Since this mixture contains a large number +of eggs, the balls do not require dipping in eggs and crumbs. + + Number of servings 65 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +FRIED HALIBUT + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Halibut | |20 lb.| | | + Salt | 2/3 c. | | | | + Crumbs | 5 c. | | | | + Eggs | 5 | | | | + Milk | 3/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cut the fish in pieces for serving and dip in a mixture made of the +milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan +and cook in a medium oven until the fish is tender. + + Number of servings 50 + Amount in one serving 2/3 lb. + Calories in one serving______ + Cost of one serving______ + + +FRIED OYSTERS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Oysters |1 gal. | | | | + Bread crumbs |2 qt. | | | | + Eggs |8 | | | | + Milk |1 c. | | | | + Salt |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Look over the oysters carefully and remove the shells. Dip them in a +dipping mixture made of milk, eggs and salt. Let drain to remove surplus +liquid, dip in the crumbs and fry in deep fat. + + Number of servings 56 + Amount in one serving 5 + Calories in one serving______ + Cost of one serving______ + + +OYSTER COCKTAIL + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Oysters |3 qt. | | | | + Lemon juice |1-1/2 c. | | | | + Catsup |1 c. | | | | + Grated onion juice |1/4 c. | | | | + Tabasco sauce |1/2 tsp. | | | | + Salt |1 tsp. | | | | + Celery, chopped |3/4 c. | | | | + Peppers, chopped |3/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Look over the oysters carefully and put in cocktail glasses. Mix the +lemon juice, catsup, grated onion, tabasco sauce and salt, and pour over +the oysters. Sprinkle the top with chopped celery and peppers. + + Number of servings 40 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +**SCALLOPED OYSTERS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Broken bread |2 qt. | | | | + Broken crackers |2 qt. | | | | + Milk |1 qt. | | | | + Salt |1/2 tbsp. | | | | + Onion juice |2 tbsp. | | | | + Butter substitute |2 tbsp. | | | | + Oysters |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Look over the oysters carefully for shells. Scald the milk and pour over +the crackers, broken bread, salt, onion juice and butter substitute and +mix. Put a layer of the moistened crackers and bread over the bottom of +a greased baking pan, then a layer of oysters and cover the top with the +bread and cracker mixture. Bake in medium oven until brown. + + Number of servings 25 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +FRIED SALMON + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Salmon | |20 lb.| | | + Salt |2/3 c. | | | | + Crumbs |5 c. | | | | + Eggs |5 | | | | + Milk |3/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cut the fish in pieces for serving and dip in a mixture made of the +milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan +and cook in a medium oven until the fish is tender. + + Number of servings 50 + Amount in one serving 2/3 lb. + Calories in one serving______ + Cost of one serving______ + + +SALMON LOAF + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Salmon, 1 lb. cans |12 | | | | + Bread crumbs |5 qt. | | | | + Milk |3 qt. | | | | + Eggs |16 | | | | + Celery, diced |2 qt. | | | | + Paprika |1 tsp. | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the salmon, bread crumbs, celery, paprika and salt. Scald the milk +and add to the beaten eggs. Add to the remaining ingredients and put +into well-greased loaf pans. Bake in a moderate oven until the loaf is +firm. This amount makes twenty-five pounds of mixture. + + Number of servings 96 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +SCALLOPED SALMON + + --------------------+-----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + --------------------+-----------+-------+--------+---------+---------- + Salmon, 1 lb. cans |10 | | | | + Bread, broken |4 qt. | | | | + Milk |4 qt. | | | | + Bay leaves |1/8 c. | | | | + Parsley sprigs |1/4 c. | | | | + Onions | |1/8 lb.| | | + Salt |1-1/2 tbsp.| | | | + Butter substitute |1 c. | | | | + Flour |2 c. | | | | + Paprika |1/2 tsp. | | | | + Crumbs |3 c. | | | | + Butter substitute | |1/4 lb.| | | + --------------------+-----------+-------+--------+---------+---------- + +Add the bay leaves, parsley and onion to the milk and bring to the +boiling point. Melt the fat, add the flour and add to the milk, stirring +rapidly. When the milk has thickened, strain out the seasonings and +pour over the broken bread. Grease a scalloping pan and line with +crumbs. Add a layer of salmon, then a layer of white sauce and bread, +then a layer of salmon and another layer of white sauce. Cover with the +buttered crumbs. Put in an oven to brown. + + Number of servings 60 + Amount in one serving 2/3 c. + Calories in one serving______ + Cost of one serving______ + + +MEAT SUBSTITUTES + + +**CHEESE FONDUE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |6 qt. | | | | + Broken bread |8 qt. | | | | + Cheese | |5 lb. | | | + Butter substitute |1/2 c. | | | | + Eggs |36 | | | | + Mustard |2 tbsp. | | | | + Salt |3 tbsp. | | | | + Paprika |2 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the grated or chopped cheese, mustard, salt, paprika and fat to the +broken bread. Scald the milk and add to the well-beaten egg yolks and +pour over the above ingredients. Fold in the stiffly beaten egg whites +and bake in a greased pan in a slow oven. + + Number of servings 75 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +**COTTAGE CHEESE CROQUETTES + + ---------------------+-----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ---------------------+-----------+------+--------+---------+---------- + Cottage cheese |6 qt. | | | | + Bread crumbs |6 qt. | | | | + Nut meats, chopped |6 c. | | | | + Paprika |2 tbsp. | | | | + Chopped onion |3/4 c. | | | | + Chopped green pepper |2 c. | | | | + Salt |3/4 c. | | | | + Milk |1 to | | | | + | 1-1/2 gal.| | | | + Crumbs |4-1/2 c. | | | | + Eggs |10 | | | | + Milk |1-1/4 c. | | | | + ---------------------+-----------+------+--------+---------+---------- + +Combine the cottage cheese and crumbs with the nut meats and seasonings. +Add the milk and mix well. Using an eight-to-the-quart size ice-cream +dipper, measure the mixture into croquettes. Mold, dip in a dipping +mixture made of the eggs and one and a quarter cups of milk, then in +crumbs. Fry in deep fat. Serve with a cream sauce. + + Number of servings 100 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +MACARONI AND CHEESE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Macaroni, broken |1 gal. | | | | + Water |2 gal. | | | | + Salt |1/4 c. | | | | + Cheese | |2 lb. | | | + Bread crumbs |1 c. | | | | + Butter substitute |1/8 c. | | | | + White sauce |6 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the broken macaroni in boiling salted water until tender. Drain and +pour cold water on the macaroni to separate. Make a white sauce and add +to it the cheese and macaroni. Put in a well-greased baking pan and +cover with buttered crumbs. + + Number of servings 50 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +RICE AND CHEESE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rice |5 c. | | | | + Water |5 qt. | | | | + Salt |1/4 c. | | | | + Milk |2-1/2 qt. | | | | + Flour |1 c. | | | | + Cheese | |2 lb. | | | + Paprika |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the rice in boiling salted water until tender. Make a white sauce +of the flour and milk and add the chopped or ground cheese and paprika. +Combine with the rice and pour into baking pan. Put in a hot oven to +brown. A part of the cheese may be reserved and sprinkled over the top +if desired. + + Number of servings 40 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +RICE AND NUT LOAF + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rice, before cooking |4 qt. | | | | + Stock or liquid |2 gal. | | | | + Milk |1-1/2 gal.| | | | + Nut meats, chopped |2 qt. | | | | + Green peppers |12 | | | | + Eggs |30 | | | | + Salt |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the rice in the boiling salted stock. As the rice absorbs the +stock, add the milk gradually, to avoid curdling. When the rice is +tender, remove from the fire and add the chopped nuts, peppers and +beaten eggs. Grease loaf pans and fill with the rice mixture. The loaf +pans should be set in a pan of hot water to avoid over-baking the +bottom of the loaf, thus forming a hard crust. Serve with a cream or +tomato sauce. + + Number of servings 192 + Amount in one serving 4 oz. + Calories in one serving______ + Cost of one serving______ + + +EGG CUTLETS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Eggs, hard cooked |4 doz. | | | | + Flour |3 c. | | | | + Milk |2 qt. | | | | + Butter substitute |1/3 c. | | | | + Salt |1/3 c. | | | | + Bread crumbs |1 qt. | | | | + Eggs |4 | | | | + Milk |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a stiff white sauce of the flour, milk, butter substitute and salt. +Hard cook the eggs, peel and chop, and add to the white sauce and cool. +When cold mold in the shape of a cutlet and dip in dipping mixture made +of the eggs and milk, and then in crumbs and fry in deep fat. Use an +ice-cream dipper to keep the servings uniform in size. + + Number of servings 48 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +**SCRAMBLED EGGS AND HAM + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Eggs |96 | | | | + Milk |3 qt. | | | | + Butter substitute |1-1/2 c. | | | | + Salt |1/4 c. | | | | + Ham, cubed |4 to 6 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a +skillet or kettle, pour in the egg mixture, and cook at a low +temperature. + + Number of servings 48 + Amount in one serving 3/4 c. + Calories in one serving______ + Cost of one serving______ + + +MEAT SAUCES + + +MUSTARD SAUCE + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Sugar |2 tbsp. | | | | + Salt |2 tsp. | | | | + Paprika |1 tsp. | | | | + Vinegar |1/2 c. | | | | + Oil |1 c. | | | | + Mustard | |1/4 lb.| | | + Mayonnaise dressing |3-1/2 c. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil +gradually, stirring well. Combine with the mayonnaise. This is a very +strong flavored sauce and only a small amount is necessary for a +serving. This makes five and a quarter cups of sauce. + + Number of servings 250 + Amount in one serving 1 tsp. + Calories in one serving______ + Cost of one serving______ + + +TARTARE SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Mayonnaise |1 qt. | | | | + or | | | | | + (Cooked salad dressing|1 qt.) | | | | + Pickles, chopped |1 c. | | | | + Onions, chopped |2 tbsp. | | | | + Parsley, chopped |2 tbsp. | | | | + Vinegar |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Chop the pickles, onions and parsley and add to the dressing. Thin with +the vinegar. This makes five and a half cups of sauce. + + Number of servings 90 + Amount in one serving 1 tbsp. + Calories in one serving______ + Cost of one serving______ + + +TOMATO SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tomatoes, #10 can |1 | | | | + Stock, meat stock |1 gal. | | | | + Celery salt |2 tbsp. | | | | + Carrots, chopped |1/2 c. | | | | + Onion |1/4 c. | | | | + Bay leaf |4 | | | | + Parsley, chopped |1/4 c. | | | | + Flour |3 c. | | | | + Salt |3 tbsp. | | | | + Fat |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the seasonings to the boiling stock and tomato and cook until soft. +Melt the fat, stir in the flour and make a paste with the hot liquid and +add to the remainder of the liquid. Strain to remove the chopped +vegetables. + + Number of servings 192 + Amount of one serving 2 tbsp. + Calories in one serving______ + Cost of one serving______ + + +WHITE SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |2 gal. | | | | + Flour |4 c. | | | | + Egg yolks |3 | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Scald the milk, reserving sufficient cold milk to make a paste with the +flour. Add the paste to the hot milk, stirring constantly. When +thickened add the egg yolks and salt. + + Total volume 2 gal. + Total calories + Total cost + + +VEGETABLES + + +CREAMED ASPARAGUS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Asparagus, 15 oz. can |10 | | | | + White sauce |1 gal. | | | | + Butter substitute |1/4 c. | | | | + Salt |3 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a white sauce, using the liquor from the asparagus as part of the +liquid. Heat the asparagus with the salt and butter substitute and add +to the white sauce. + + Number of servings 58 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED FRESH ASPARAGUS + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Asparagus | |9 lb. | | | + Butter substitute | |3/8 lb.| | | + Salt |3 tbsp. | | | | + White sauce |4-1/2 qt.| | | | + ----------------------+---------+-------+--------+---------+---------- + +Wash the asparagus and cut in two-inch pieces. Cook in boiling water +until tender and drain. Combine with the white sauce, salt and butter +substitute. + + Number of servings 50 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +FRESH ASPARAGUS ON TOAST + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Asparagus | |12 lb.| | | + Salt |1/2 c. | | | | + Butter substitute | |2 lb. | | | + Toast |60 slices | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the asparagus. Do not break the stalks except when they are very +long. Tie in bundles and put in a kettle of boiling salted water to +cook, so placing the bundles that the tops stand out of water. The steam +from the boiling water will serve to cook the tops. When the asparagus +is tender, drain. Place the stalks on a slice of toast and moisten the +toast with one tablespoon of hot water and two tablespoons of melted +fat. The number of stalks of asparagus will be determined by the size +and length of the individual stalks. From twelve pounds, sixty servings +should be obtained. + + Number of servings 60 + Amount in one serving 1 slice of toast with asparagus + Calories in one serving______ + Cost of one serving______ + + +BAKED BEANS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Beans |4 qt. | | | | + Soda |1/4 c. | | | | + Molasses |1 c. | | | | + Sugar |1/2 c. | | | | + Mustard |2 tsp. | | | | + Paprika |2 tsp. | | | | + Salt |6 tbsp. | | | | + Bacon fat or scraps | |1 lb. | | | + or | | | | | + Ham fat | | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the beans twelve hours or more. Add the soda and boil until almost +tender. Drain, add the seasonings, the fat and three quarts of water +and bake in a medium oven until the beans are tender and well browned. + + Number of servings 75 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS + + ---------------------+--------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+--------+---------+--------+---------+---------- + Lima beans |6 qt. | | | | + Water |6 qt. | | | | + Pimentos, 8 oz. cans |2 | | | | + Bacon fat |2 c. | | | | + Onions | |1-1/2 lb.| | | + Salt |1/3 c. | | | | + Paprika |3 tbsp. | | | | + Green peppers |1-1/2 c.| | | | + Molasses |1/4 c. | | | | + Corn syrup |1 c. | | | | + ---------------------+--------+---------+--------+---------+---------- + +Soak the lima beans in water over night. Drain and cook them in the six +quarts of boiling salted water until almost tender. Add the remaining +ingredients to the beans and pour into baking pans. Bake in a medium +oven until the beans are tender and brown. The green peppers may be +reserved and used as a garnish on top of the baking pans as they come +out of the oven, if desired. + + Number of servings 150 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +STRING BEANS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + String beans, #10 can |1 | | | | + Bacon drippings |1/2 c. | | | | + Salt |2 tbsp. | | | | + Paprika |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Open the can of beans and unless there is an excess of liquid do not +drain. Add the seasonings and heat. + + Number of servings 26 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BUTTERED BEETS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Beets | |8 lb. | | | + Butter substitute |1 c. | | | | + Salt |1/8 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the beets and steam or boil until tender. Remove the skin, cube or +slice, reheat, salt and pour the fat over them. + + Number of servings 36-54 + Amount in one serving 1/3-1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CABBAGE IN VINEGAR + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cabbage | |8 lb. | | | + Butter substitute |1/2 c. | | | | + Vinegar |1 c. | | | | + Salt |1/4 c. | | | | + Paprika |1 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Remove the outer leaves of the cabbage and cut in eighths. Cook the +cabbage in boiling salted water until tender. Avoid over-cooking to keep +the cabbage from discoloring and from becoming strong in flavor. Drain +off the water and add the butter substitute, vinegar and paprika. + + Number of servings 48 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BUTTERED CABBAGE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cabbage | |8 lb. | | | + Butter substitute | |1 lb. | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Remove the outer leaves of the cabbage and cut the heads in eighths. +Cook in boiling salted water until tender. Avoid over-cooking, to +prevent the cabbage from discoloring and from developing a strong +flavor. Drain off the water and add the butter substitute. + + Number of servings 48 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED CABBAGE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cabbage | |8 lb. | | | + White sauce |3 qt. | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the cabbage and cut into eighths. Do not shred. Cook in boiling +salted water until tender. Drain and cover with the white sauce. + + Number of servings 48 + Amount of one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BUTTERED CARROTS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Carrots, diced |2 gal. | | | | + Salt |1/4 c. | | | | + Butter substitute |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Pare and dice the carrots. Cook in boiling salted water to cover until +tender. Add the butter substitute and serve. + + Number of servings 56 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BUTTERED CARROTS AND PEAS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Carrots, diced |1 gal. | | | | + Peas, #2 cans |5 | | | | + Butter substitute |3/4 c. | | | | + Salt |3 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the diced carrots in boiling salted water until tender. Drain and +combine with the peas which have been heated in their own liquid, the +butter substitute and the salt. + + Number of servings 52 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED CARROTS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Carrots | |10 lb.| | | + Salt |1/2 c. | | | | + Water |5 qt. | | | | + White sauce |1 gal. | | | | + Butter substitute |2/3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash, scrape or pare, and dice the carrots. Cook in boiling water until +tender. Drain and mix with the white sauce and butter substitute. + + Number of servings 60 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED CELERY + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Celery, chopped |5 qt. | | | | + Salt |6 tbsp. | | | | + Cream sauce |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash and clean the celery and cut in three-fourths inch lengths. Cook in +boiling salted water until tender. Avoid over-cooking, to prevent the +discoloration of the celery. When tender, drain, and combine with the +white sauce. + + Number of servings 50 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CORN PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Corn, #2 cans |4 | | | | + Sugar |2 tbsp. | | | | + Bread crumbs |2 c. | | | | + Salt |1 tbsp. | | | | + Eggs |8 | | | | + Milk |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Scald the milk and add to the corn, sugar, salt, bread crumbs and +well-beaten egg. Pour the mixture into individual ramekins or a baking +pan. Place in a pan of water and bake in a medium oven until the custard +has set. Serve hot. + + Number of servings 54 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CORN WITH GREEN PEPPERS AND PIMENTOS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Corn, #2 cans |20 | | | | + Butter substitute | |1 lb. | | | + Salt |6 tbsp. | | | | + Pimento, chopped |2 c. | | | | + Green peppers, chopped|2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the corn, butter substitute, salt, pimento, green pepper and heat. + + Number of servings 144 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +**SCALLOPED CORN + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Milk |2 qt. | | | | + Butter substitute |1/2 c. | | | | + Onion, grated | |1/8 lb.| | | + Salt |1 tbsp. | | | | + Broken bread |4 qt. | | | | + Broken crackers |2 qt. | | | | + Corn, #2 cans |3 | | | | + ---------------------+----------+-------+--------+---------+---------- + +Heat the milk, butter substitute and onion. Add the salt and pour over +the crackers and bread. Cover a greased baking pan with the bread and +cracker mixture, then with a layer of corn, and finally a layer of the +crackers and bread. Bake in a hot oven until brown. + + Number of servings 46 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**SUCCOTASH + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Lima beans |1-1/2 qt. | | | | + Corn, #2 cans |8 | | | | + Butter substitute |1 c. | | | | + Salt |1/4 c. | | | | + Onion, grated |2 tbsp. | | | | + Paprika |1/2 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the beans over night in cold water to cover. Drain, cover with +boiling water and cook until tender. Mix the beans with the corn, which +has been heated, add the seasonings and butter substitute. + + Number of servings 70 + Amount in one serving between 1/3 and 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +FRIED EGGPLANT + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Eggplant | |14 lb.| | | + Water |2 gal. | | | | + Salt |6 c. | | | | + Eggs |8 | | | | + Milk |1 c. | | | | + Crumbs, sifted |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cut the eggplant in thin slices and pare. Soak it in the strong salt +water about two hours. Make a dipping mixture by beating the eggs and +milk together. Dip the eggplant in this mixture and then in the crumbs +and fry in deep fat. + + Number of servings 56 + Amount in one serving 2-3 slices + Calories in one serving______ + Cost of one serving______ + + +BUTTERED ONIONS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Onions | |10 lb.| | | + Salt |1/2 c. | | | | + Water |6 qt. | | | | + Butter substitute |1/2 c. | | | | + Paprika |1/2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Peel the outer skins from the onions and cook in the boiling salted +water until tender. Drain and add the butter substitute and paprika. + + Number of servings 24 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED ONIONS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Onions | |10 lb.| | | + Salt |1/2 c. | | | | + Water |6 qt. | | | | + White sauce |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Peel the outer skins from the onions and cook in the boiling salted +water until tender. Drain and add to the white sauce. + + Number of servings 40 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BUTTERED PEAS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Peas, #2 cans |10 | | | | + Butter substitute |1/2 c. | | | | + Salt |2 tbsp. | | | | + Sugar |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Open the peas and unless there is an excess of liquid do not drain. Add +the seasonings and heat. + + Number of servings 60 + Amount in one serving between 1/3 and 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CREAMED PEAS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Peas |2 gal. | | | | + Salt |1/8 c. | | | | + White sauce |1 gal. | | | | + Butter substitute |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Open the peas and drain, reserving the juice to use as part of the +liquid in making the white sauce. When using the juice of the peas, care +should be taken not to add it to the white sauce until just before +combining with the peas, to avoid curdling. + + Number of servings 84 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BROWNED POTATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Potatoes, pared | |30 lb.| | | + Salt |1/4 c. | | | | + Fat |1 qt. | | | | + Stock |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Steam or boil the potatoes until almost done. Place the partially cooked +potatoes in a roasting pan and pour the fat and hot salted stock over +them. Bake in a hot oven until the potatoes are brown, basting or +turning as is necessary. + + Number of servings 90 + Amount in one serving 1/3 lb. + Calories in one serving______ + Cost of one serving______ + + +STEAMED POTATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Potatoes, after paring| |15 lb.| | | + White sauce |3 qt. | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Steam or boil the potatoes until tender. Drain and add the white sauce. +If steamed, the salt may be sprinkled on the top of the potatoes. If +boiled, add the salt to the boiling water. + + Number of servings 66 + Amount in one serving 2/3 c. + Calories in one serving______ + Cost of one serving______ + + +FRENCH FRIED POTATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Potatoes, after paring| |10 lb.| | | + Salt |1/8 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cut the potatoes. Dry on a cloth. Put in a basket and fry in deep fat +until brown. Drain and empty on to a brown paper and sprinkle with salt. + + Number of servings 30 + Amount in one serving 1 c. + Calories in one serving______ + Cost of one serving______ + + +MASHED POTATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Potatoes, pared | |15 lb.| | | + Milk, scalded |1-1/2 qt. | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Steam or boil the potatoes until done. Mash thoroughly and add the +scalded milk and salt. Beat until light. + + Number of servings 66 + Amount in one serving 2/3 c. + Calories in one serving______ + Cost of one serving______ + + +PARSLEY BUTTERED POTATOES + + ---------------------+--------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+--------+---------+--------+---------+---------- + Potatoes, pared | |30 lb. | | | + Parsley, chopped |2-2/3 c.| | | | + Salt |1/4 c. | | | | + Butter substitute | |1-1/3 lb.| | | + ---------------------+--------+---------+--------+---------+---------- + +Steam or boil the potatoes until tender. When done, put the potatoes +into a shallow kettle, pour the butter substitute and salt over them and +sprinkle them with parsley. Shake the kettle vigorously to get the +potatoes covered with the fat and parsley. This may be accomplished more +easily if only a few potatoes are prepared at a time. + + Number of servings 90 + Amount in one serving 1/3 lb. + Calories in one serving______ + Cost of one serving______ + + +**SCALLOPED POTATOES + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Potatoes, steamed, | | | | | + sliced |4 gal. | | | | + White sauce |1-1/2 gal.| | | | + Onion, grated | |1/2 lb.| | | + Salt |1/2 to | | | | + | 3/4 c. | | | | + Crumbs |2 c. | | | | + Butter substitute |1/2 c. | | | | + ---------------------+----------+-------+--------+---------+---------- + +Grease a scalloping pan. Cover with a layer of potatoes, then with white +sauce to which the onion and salt have been added. Add another layer of +potato and white sauce and cover with buttered crumbs. Bake until brown. + + Number of servings 96 + Amount in one serving 2/3 c. + Calories in one serving______ + Cost of one serving______ + + +STUFFED BAKED POTATOES + + ---------------------+--------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+--------+---------+--------+---------+---------- + Potatoes |12 |4-3/4 lb.| | | + Butter substitute |1/8 c. | | | | + Salt |2 tbsp. | | | | + Egg whites |3 | | | | + Milk |1 c. | | | | + Paprika |1/4 tsp.| | | | + Chopped pimento |1/8 c. | | | | + Chopped parsley |1/4 c. | | | | + ---------------------+--------+---------+--------+---------+---------- + +Bake smooth, medium-sized potatoes until done. Remove them from the +oven, and inserting a knife, cut a cap from side. Scoop out the inside +of the potatoes, mash or run through a ricer and add the milk, +seasonings, fat, chopped pimento and parsley. Lastly, fold in the beaten +egg whites. Fill the potato shells with the seasoned mixture and brown +in a hot oven. + + Number of servings 12 + Amount in one serving 1 + Calories in one serving______ + Cost of one serving______ + + +GLAZED SWEET POTATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sweet potatoes | |50 lb.| | | + Sugar, brown |1 qt. | | | | + Water |2 qt. | | | | + Butter substitute | | | | | + or bacon fat |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Steam and peel the potatoes. If a vegetable parer is available, the +potatoes may be put through the machine before steaming. When done, put +in shallow baking pans and pour a syrup made of the sugar, water and +melted fat over them. Brown in a hot oven. + + Number of servings 100 + Amount in one serving 1/2 lb. + Calories in one serving______ + Cost of one serving______ + + +RICE CROQUETTES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rice |5 c. | | | | + Milk |3 qt. | | | | + Water |1-1/2 qt. | | | | + Salt |2 tbsp. | | | | + Eggs |20 | | | | + Butter substitute |1/2 c. | | | | + Bread crumbs |4 c. | | | | + Eggs |6 | | | | + Milk |3/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the rice in the milk and water until tender. Remove from fire and +add well-beaten eggs, salt and butter substitute. Turn into shallow pans +to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in +deep fat. If desired the dipping mixture and crumbs may be omitted and +the mixture molded with an ice-cream dipper and dropped at once into the +hot fat. Serve with jelly, jam or syrup. + + Number of servings 65 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +MASHED RUTABAGAS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rutabagas | |15 lb.| | | + Butter substitute |1 c. | | | | + Salt |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Pare the rutabagas, steam until tender and mash. Season with the butter +or butter substitute, and salt. + + Number of servings 60 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +SPINACH AND EGG + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Spinach, #10 cans |2 | | | | + Vinegar |1/2 c. | | | | + Salt |1/4 c. | | | | + Eggs |6 | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the salt and vinegar to the spinach and heat. Hard cook the eggs and +slice them. When the spinach is hot spread in steam table or scalloping +pans, and arrange the sliced, hard-cooked eggs in rows on top of the +spinach. Sliced lemon may be used in place of the egg. + + Number of servings 50 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**SCALLOPED TOMATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tomatoes, #10 cans |2 | | | | + Broken bread |4 qt. | | | | + Sugar |1 c. | | | | + Salt |1/4 c. | | | | + Grated onion |1/4 c. | | | | + Crumbs |2 c. | | | | + Butter substitute |1/3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the onion, sugar and salt to the tomatoes and heat. Pour over the +broken bread, which has been put in the bottom of a baking pan. Cover +with buttered crumbs and brown in the oven. + + Number of servings 56 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**STEWED TOMATOES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tomatoes, #10 cans |2 | | | | + Broken bread |2 qt. | | | | + Sugar |1 c. | | | | + Salt |3 tbsp. | | | | + Grated onion |1/4 c. | | | | + Butter substitute |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Heat the tomatoes with the seasonings. Add the broken bread just before +serving. + + Number of servings 65 + Amount in one serving, + between 1/3 and 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BREADS + + +BAKING-POWDER BISCUITS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour |6 qt. | | | | + Baking powder |1-1/2 c. | | | | + Salt |1/4 c. | | | | + Shortening |3 c. | | | | + Milk |2-3/4 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix and sift the dry ingredients. Rub in the shortening lightly with the +tips of the fingers. Add the milk gradually, mixing to a soft dough. The +amount of milk may vary, due to differences in the flour. Put the dough +on to a floured board and roll three quarters of an inch in thickness. +To obtain one hundred and eighty biscuits, use a cutter two and one +half inches in diameter. + + Number of servings 90 + Amount in one serving 2 + Calories in one serving______ + Cost of one serving______ + + +BAKING-POWDER CINNAMON ROLLS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour |6 qt. | | | | + Baking powder |1-1/2 c. | | | | + Salt |4 tbsp. | | | | + Shortening |3 c. | | | | + Milk |2-3/4 qt. | | | | + Raisins |2 c. | | | | + Cinnamon |1/4 c. | | | | + Sugar |2 c. | | | | + Butter substitute |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a baking-powder biscuit dough. Roll to one third of an inch +thickness, making the dough rectangular in shape. Mix the cinnamon and +sugar and spread over the rolled dough. Sprinkle with the raisins, dot +with the fat and, starting with the longer side, roll up the dough. Cut +off rolls half an inch in thickness and bake in a hot oven. These rolls +may be improved by adding a teaspoon of boiled frosting to the top of +each before serving. + + Number of servings 120 + Amount in one serving 1 roll + Calories in one serving______ + Cost of one serving______ + + +**BACON MUFFINS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour |5 qt. | | | | + Baking powder |3/4 c. | | | | + Salt |2 tbsp. | | | | + Sugar |3 c. | | | | + Milk |2-1/2 to | | | | + | 2-3/4 qt.| | | | + Bacon fat |1/2 c. | | | | + Eggs |8 | | | | + Bacon, cooked |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients and the liquid ingredients separately. Combine +by adding the liquid to the dry. Add the fat and bacon pieces last. Bake +in well-greased muffin pans. + + Number of servings 96 + Amount in one serving 1/4 c. batter + Calories in one serving______ + Cost of one serving______ + + +CORN-MEAL MUFFINS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour |10 c. | | | | + Corn meal |10 c. | | | | + Sugar |2 c. | | | | + Salt |2 tbsp. | | | | + Baking powder |1 c. | | | | + Milk |3-1/4 qt. | | | | + Eggs |10 | | | | + Butter substitute |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients. Beat the eggs and add to the milk. Combine the +dry and liquid ingredients. Add the melted fat. Put in well-greased +muffin tins and bake in a hot oven. This may be baked in sheets as corn +bread. + + Number of servings 96 + Amount in one serving 1/3 c. batter + Calories in one serving______ + Cost of one serving______ + + +**CRUMB MUFFINS + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Flour |2-1/2 qt. | | | | + Sugar |3 c. | | | | + Crumbs |2-1/2 qt. | | | | + Baking powder |3/4 c. | | | | + Salt |2 tbsp. | | | | + Eggs |8 | | | | + Milk |3-1/2 to | | | | + Butter substitute | 4 qt. |1/4 lb.| | | + ---------------------+----------+-------+--------+---------+---------- + +Mix the dry ingredients and the liquid ingredients separately. Combine +by adding the liquid to the dry. Add the melted fat last. Bake in +well-greased muffin tins. + + Number of servings 120 + Amount in one serving 1/4 c. batter + Calories in one serving______ + Cost of one serving______ + + +**DARK BRAN MUFFINS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour |1-1/2 qt. | | | | + Cake crumbs |1 qt. | | | | + Bran |3-1/2 qt. | | | | + Soda |1/4 c. | | | | + Salt |3 tbsp. | | | | + Milk, sour |2-1/2 qt. | | | | + Molasses |3 c. | | | | + Eggs |4 | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients. Beat the eggs, add the milk and molasses and +combine with the dry ingredients. Bake in well-greased muffin pans, in a +hot oven. + + Number of servings 90 + Amount in one serving 1/4 c. batter + Calories in one serving______ + Cost of one serving______ + + +GRAHAM MUFFINS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour | 10 c. | | | | + Flour, graham | 10 c. | | | | + Sugar | 3 c. | | | | + Baking powder | 3/4 c. | | | | + Salt | 2 tbsp. | | | | + Eggs | 8 | | | | + Milk |3-1/4 to | | | | + Butter substitute, | 3-1/2 qt.| | | | + melted |2/3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Prepare as for plain muffins. + + Number of servings 96 + Amount in one serving 1/3 to 1/2 c. batter + Calories in one serving______ + Cost of one serving______ + + +PLAIN MUFFINS + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Sugar |3/4 qt. | | | | + Flour |5 qt. | | | | + Baking powder |3/4 c. | | | | + Salt |2 tbsp. | | | | + Eggs |8 | | | | + Milk |3-1/4 to | | | | + Butter substitute, | 3-1/2 qt.| | | | + melted | |1/4 lb.| | | + ---------------------+----------+-------+--------+---------+---------- + +Mix and sift the dry ingredients. Beat the eggs, add the milk and pour +the liquid over the dry ingredients. Add the melted fat and pour the +mixture into well-greased muffin tins to bake. + + Number of servings 96 + Amount in one serving 1/4 to 1/3 c. batter + Calories in one serving______ + Cost of one serving______ + + +RAISED MUFFINS + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Milk, scalded |2 qt. | | | | + Water, cold |2 qt. | | | | + Egg yolks |6 | | | | + Sugar |2 c. | | | | + Butter substitute |1 c. | | | | + Salt |3 tbsp. | | | | + Yeast | |1/4 lb.| | | + Water, lukewarm |1 qt. | | | | + Flour |10 to | | | | + | 12 qt. | | | | + ---------------------+----------+-------+--------+---------+---------- + +Scald the milk. Soften the yeast in the lukewarm water and add to the +remaining water and scalded milk. Add the egg yolks, sugar, fat and salt +and flour to make a soft dough. Let rise. Beat well and fill very +well-greased muffin tins half full. Let rise. Bake in a hot oven. + + Number of servings 216 + Amount in one serving 1/5 c. dough + Calories in one serving______ + Cost of one serving______ + + +**BROWN BREAD + + ---------------------+-----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ---------------------+-----------+------+--------+---------+---------- + Stale cake or bread |1 qt. | | | | + Cold water |7 c. | | | | + Molasses |1 c. | | | | + Corn meal |3 c. | | | | + Graham flour |6 c. | | | | + Soda |1-1/2 tbsp.| | | | + Raisins |1 c. | | | | + Salt |1 tbsp. | | | | + ---------------------+-----------+------+--------+---------+---------- + +Soak the stale bread or cake in the cold water until soft. Add the +molasses and the dry ingredients. Mix well and put into a well-greased +pan and steam from two to three hours until done. The length of time for +steaming depends on the size of the can. + + Number of servings 50 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +NUT BREAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour | 3 qt. | | | | + Baking powder | 3 tbsp. | | | | + Nuts | 1 qt. | | | | + Salt | 1/2 tsp. | | | | + Sugar | 1 qt. | | | | + Milk | 1 qt. | | | | + Eggs | 6 | | | | + Butter substitute | 1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients, including the nuts. Add the milk to the beaten +eggs. Combine by adding the liquid to the dry ingredients. Add the +melted fat. Pour the mixture into greased loaf pans and let stand one +half hour. Bake in a moderate oven. This will make four loaves, cutting +25 slices per loaf. + + Number of servings 100 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +CINNAMON ROLLS + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Sugar |2 c. | | | | + Butter substitute |2 c. | | | | + Water |2 qt. | | | | + Milk |2 qt. | | | | + Yeast | |1/4 lb.| | | + Water |2 c. | | | | + Flour |11-3/4 qt.| | | | + Salt |1/2 c. | | | | + Butter substitute |1-1/2 c. | | | | + Fat, melted | |1/2 lb.| | | + Sugar |5 c. | | | | + Cinnamon |5 tsp. | | | | + Raisins |2 c. | | | | + ---------------------+----------+-------+--------+---------+---------- + +Follow the directions given under Parker House rolls for the method of +mixing the dough. When the dough is ready, put on a well-floured board +and roll out in a rectangular shape to about half an inch in thickness. +Brush with melted fat and sprinkle with the mixed sugar, cinnamon and +raisins. Commencing with the long side of the dough, make into a roll. +Cut crosswise of the roll making slices half an inch in thickness. Place +on a greased pan, let rise until they have doubled in size, and bake in +a hot oven. + + Number of servings 24 dozen_ + Amount in one serving 1-1/3 oz. per roll + Calories in one serving______ + Cost of one serving______ + + +PARKER HOUSE ROLLS + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Sugar |2 c. | | | | + Butter substitute |2 c. | | | | + Water |2 qt. | | | | + Milk |2 qt. | | | | + Yeast | |1/4 lb.| | | + Water, lukewarm |2 c. | | | | + Flour |11 to | | | | + | 12 qt. | | | | + Salt |1/2 c. | | | | + Butter substitute |1-1/2 c. | | | | + ---------------------+----------+-------+--------+---------+---------- + +Scald the milk. Soften the yeast in the two cups of lukewarm water. Add +the sugar and fat to the scalded milk and then add the two quarts of +water. When the milk and water mixture is a little more than lukewarm +add the yeast and five quarts of flour. Beat to smooth batter and let +rise one hour. Then add the salt and the remainder of the flour. Beat on +the machine or knead. Let rise one hour. When the dough is light, cut +into small pieces, getting twelve rolls from each pound of dough. With +the palm of the hand, roll these pieces into smooth balls and place them +in rows to rise. When they have again become light, roll the balls flat, +with a rolling pin or stick, brush with melted fat, fold over and put in +pans to rise. When they have doubled in size, bake in a hot oven until +well browned. The tops may be brushed with melted fat, when they come +from the oven. + + Number of servings 24 dozen + Amount in one serving 1-1/3 oz. + Calories in one serving______ + Cost of one serving______ + +WHITE BREAD + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Yeast | |1/4 lb.| | | + Water, lukewarm |1 pt. | | | | + Milk, scalded |2 qt. | | | | + Fat |1 c. | | | | + Sugar |1 c. | | | | + Cold water |2 qt. | | | | + Flour |13 to | | | | + | 14 qt. | | | | + Salt |1/4 c. | | | | + ---------------------+----------+-------+--------+---------+---------- + +Soften the yeast in the pint of water. Scald the milk and add the fat, +sugar and cold water. When the liquid is lukewarm, add the yeast and mix +to a sponge with a part of the flour. It will require about six quarts. +Let rise one hour and add salt and work to a stiff dough with the +remainder of the flour. Let rise again about one hour. Cut into loaves +of two pounds each. Place in well-greased pans, let rise and bake about +one hour. This makes twelve one and three quarter pound loaves, after +baking. + + Number of servings 12 loaves + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +SANDWICHES + + +COTTAGE CHEESE SANDWICH FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cottage cheese | |4 lb. | | | + Green peppers, chopped|2 c. | | | | + Nuts, chopped |2 c. | | | | + Mayonnaise |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the chopped green peppers, nuts and mayonnaise to the cheese and +mix. This amount makes three and one half quarts. From a one-pound loaf +of bread, sixteen sandwich slices may be obtained. + + Number of servings 84 + Amount in one serving 1/6 c. + Calories in one serving______ + Cost of one serving______ + + +EGG SANDWICH FILLING + + ---------------------+-----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ---------------------+-----------+------+--------+---------+---------- + Eggs, hard cooked |2 doz. | | | | + Crumbs, sifted |1 c. | | | | + Salt |2 tsp. | | | | + Mayonnaise |3 c. | | | | + Lemon juice |1-1/2 tbsp.| | | | + ---------------------+-----------+------+--------+---------+---------- + +Hard cook the eggs, cool and chop. Mix with the remaining ingredients. +This amount makes two quarts, and will fill forty-eight sandwiches, +using two full slices of bread for each sandwich. From a one-pound loaf, +sixteen sandwich slices may be obtained. + + Number of servings 48 + Amount in one serving 1/6 c. + Calories in one serving______ + Cost of one serving______ + + +FRUIT SANDWICH FILLING + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Raisins | |1 lb. | | | + Figs | |1/2 lb.| | | + Sugar |1-1/2 c. | | | | + Flour |1 tbsp. | | | | + Cold water |1/4 c. | | | | + Orange juice |1/2 c. | | | | + Lemons, juice and | | | | | + grated rind |2 | | | | + ---------------------+----------+-------+--------+---------+---------- + +Chop the raisins and figs and combine with the flour and sugar. Add the +orange juice, lemon juice and water and cook in a double boiler or +steamer until thick. This amount will make three and three fourths cups +of filling and will fill twenty-five sandwiches, using two full slices +of bread. + + Number of servings 25 + Amount in one serving 1/6 c. + Calories in one serving______ + Cost of one serving______ + + +**HAM SANDWICH FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Ham, boiled or baked | |3 lb. | | | + (left-over) | | | | | + Pickles, chopped |2 c. | | | | + Bread crumbs, sifted |3 c. | | | | + Mayonnaise |3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Chop the ham and pickles and mix with the bread crumbs and mayonnaise. +This amount will make three quarts. One cup of mixture will fill six +sandwiches, using two full slices of bread for each sandwich. From a +one-pound loaf, sixteen sandwich slices may be obtained. + + Number of servings 72 + Amount in one serving 1/6 c. + Calories in one serving______ + Cost of one serving______ + + +SALADS + + +CABBAGE SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cabbage | |8 lb. | | | + Pimentos, chopped |1 c. | | | | + Pickles, chopped |3 c. | | | | + Green peppers, chopped|1 c. | | | | + Boiled dressing |1-1/2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Shred the cabbage and let soak in cold water one hour or more. Drain off +the water and mix cabbage with the other ingredients. + + Number of servings 108 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CARROT AND RAISIN SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Carrots | |4 lb. | | | + Raisins |2-1/2 qt. | | | | + Salad dressing, | | | | | + mayonnaise |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash, pare or scrape the carrots and chop until fine. Add the raisins +and salad dressing to the carrots and mix. Serve on lettuce. + + Number of servings 54 + Amount of one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +**COMBINATION VEGETABLE SALAD + + -----------------------+---------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + -----------------------+---------+------+--------+---------+---------- + Peas |2 qt. | | | | + Cooked beets, diced or | | | | | + cooked carrots, diced|2 qt. | | | | + Celery, cut fine |2 qt. | | | | + French dressing |1 qt. | | | | + -----------------------+---------+------+--------+---------+---------- + +Dice the beets or carrots very fine. Drain the peas. Marinate the +vegetables in three separate containers. Do not mix them together. Heap +on a lettuce leaf using two tablespoons of each vegetable and keeping +each mound distinct. + + Number of servings 64 + Amount in one serving 2 tbsp. of each vegetable + Calories in one serving______ + Cost of one serving______ + + +**POTATO SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Boiled potatoes |10 qt. | | | | + Celery |2 qt. | | | | + Salt |1/4 c. | | | | + Paprika |1 tsp. | | | | + French dressing |1 qt. | | | | + Chopped parsley |1 c. | | | | + Pimentos, 15 oz. can |1 | | | | + Onions |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Dice the potatoes and add the French dressing to marinate. Cut the +celery fine, chop the pimento and onion and add to the marinated +potatoes with remaining ingredients. Serve on a lettuce leaf. + + Number of servings 120 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +TOMATO JELLY SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tomatoes |3 qt. | | | | + Cloves |1/8 c. | | | | + Bay leaves |10 | | | | + Salt |1 tsp. | | | | + Soda |1/4 tsp. | | | | + Cayenne |1/8 tsp. | | | | + Gelatin |6 tbsp. | | | | + Cold water |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the tomatoes with the seasonings and add to the gelatin which has +been softened in the cup of cold water. Strain and pour into molds. Let +set and serve on lettuce with mayonnaise. + + Number of servings 25 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +VEGETABLE GELATIN SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Gelatin |1/2 c. | | | | + Cold water |2 c. | | | | + Sugar |2 c. | | | | + Boiling water |2 qt. | | | | + Salt |4 tsp. | | | | + Shredded cabbage |4 c. | | | | + Lemon juice |3/4 c. | | | | + Mild vinegar |2 c. | | | | + Celery, diced |2 qt. | | | | + Red pepper, cut fine |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soften the gelatin in the cold water. Add to the boiling water, in which +the sugar and salt have been dissolved. After the gelatin has cooled and +just started to set, add the mild vinegar, lemon juice and the +vegetables. Pour into molds or into a shallow pan to cool and set. +Serve on a lettuce leaf with salad dressing. + + Number of servings 54 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +APPLE AND CELERY SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apples |4 qt. | | | | + Celery |1-1/2 qt. | | | | + Dates, chopped |2 c. | | | | + Salad dressing |3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Pare and dice the apples and mix with the chopped dates. Cut the celery +fine and add to the apples and dates. Mix with the salad dressing and +serve on lettuce. In case there is danger of the apples turning dark, +they may be covered with salt water or water containing a little +vinegar, while they are being pared and diced. + + Number of servings 44 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BANANA SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Bananas |20 | | | | + Nuts, chopped |1-1/3 c. | | | | + Salad dressing |2-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cut the bananas in halves crosswise and roll in the chopped nuts until +well coated. Place half a banana on a lettuce leaf. Serve with a +tablespoon of salad dressing. + + Number of servings 40 + Amount in one serving 1/2 banana + Calories in one serving______ + Cost of one serving______ + + +FRUIT SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Pineapple, diced |2 qt. | | | | + Oranges, diced |3 qt. | | | | + Celery, diced |2 qt. | | | | + Salad dressing |3-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Dice the oranges and pineapple and cut the celery fine. Drain the fruit +and mix with the celery. Serve on a lettuce leaf with one tablespoon of +dressing on top. + + Number of servings 54 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +GRAPEFRUIT SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Grapefruit, size 70 |14 | | | | + Celery, cut fine |1 qt. | | | | + French dressing |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Peel the grapefruit and remove the fruit in whole sections from the +connecting tissue. Arrange three whole sections of the fruit, one on top +of the other, on a lettuce leaf, and put a teaspoon of finely cut celery +at each side of the sections. Put one scant teaspoon of French dressing +over each salad. + + Number of servings 50 + Amount in one serving 3 sections + Calories in one serving______ + Cost of one serving______ + + +COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cheese |1 gal. | | | | + Cream |6 c. | | | | + Salt |4 tsp. | | | | + Celery, chopped |1 qt. | | | | + Green pepper, chopped |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the cheese with the cream and salt. More cream may be necessary to +moisten the cheese if it is very dry. Add celery and green pepper and +serve on a lettuce leaf. + + Number of servings 64 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +PRUNE AND COTTAGE CHEESE SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Prunes, 40--50 size | |3 lb. | | | + Cottage cheese |6 c. | | | | + Sour cream |1 c. | | | | + Salt |1 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the prunes over night and cook until soft. Cool. Remove the seeds +by cutting one side of the prunes lengthwise, being careful not to mash +the prunes. Season the cheese with the salt, mix with the cream, and +fill the prunes, using 2 teaspoons of cheese which have been rolled into +a ball, for each prune. Salad dressing may be served with the prunes if +desired. + + Number of servings 48 + Amount in one serving 3 stuffed prunes + Calories in one serving______ + Cost of one serving______ + + +DEVILED EGG SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Eggs | 24 | | | | + Salt | 2 tsp. | | | | + Vinegar | 1/2 c. | | | | + Mayonnaise | 1/2 c. | | | | + Mustard | 1 tsp. | | | | + Paprika | 1 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. +Cream the yolks together with the mayonnaise and seasonings and refill +the whites of the eggs. Serve half an egg on a lettuce leaf and garnish +with a pickle cut in halves. + + Number of servings 48 + Amount in one serving 1/2 egg + Calories in one serving______ + Cost of one serving______ + + +CHICKEN SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Chicken, diced |1 qt. | | | | + Celery, diced |1 qt. | | | | + Mayonnaise |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the chicken and celery lightly with two thirds of the mayonnaise. +Serve on a lettuce leaf and garnish with the remaining mayonnaise. +Lemon, hard-boiled egg and capers may also be used as garnish for +chicken salad. + + Number of servings 16 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +LOBSTER SALAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Lobster, 1 lb. can |4 | | | | + Celery, diced |6 qt. | | | | + Mayonnaise dressing |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Open the cans of lobster and look over. Avoid breaking up into shreds or +very small pieces. Mix with the celery and the mayonnaise and serve on a +lettuce leaf. + + Number of servings 64 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BOILED DRESSING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cornstarch |1-1/2 c. | | | | + Sugar |2 c. | | | | + Milk |3 qt. | | | | + Mustard |2 tbsp. | | | | + Paprika |1/4 c. | | | | + Salt |1 tsp. | | | | + Vinegar |1-1/4 qt. | | | | + Egg yolks |16 | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix and sift the cornstarch and sugar and add to the scalded milk. Mix +the mustard, paprika and salt to a paste with some of the vinegar. Add +the remainder of the vinegar to the thickened milk, then add the egg +yolks, and cook until the eggs are done. Add the seasonings and cool. + + Total volume 4-3/4 qt + Calories in one serving______ + Cost of one serving______ + + +FRENCH DRESSING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Salt |3 tbsp. | | | | + Mustard |1/2 tsp. | | | | + Paprika |1 tbsp. | | | | + Pepper |1/2 tsp. | | | | + Vinegar |2 c. | | | | + Oil |4 c. | | | | + Onion juice |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients and add enough vinegar to make a paste. Add to +this the remainder of the vinegar and oil and beat thoroughly. + + Total volume 6 c. + Calories in one serving______ + Cost of one serving______ + + +MAYONNAISE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Egg yolks |3 | | | | + Vinegar |3/4 c. | | | | + Oil |1 qt. | | | | + Mustard |1 tsp. | | | | + Powdered sugar |1 tsp. | | | | + Paprika |1/2 tsp. | | | | + Salt |1 tbsp. | | | | + Red pepper |1/4 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Beat the egg yolks thoroughly, and add to them about two tablespoonfuls +of vinegar and continue beating. Add the oil a little at a time until a +thick emulsion has been formed, and then the oil and vinegar may be +added alternately in larger amounts. The seasonings may be added dry, or +a little of the vinegar reserved to mix to a paste with them. + + Total volume 5 c. + Calories in one serving______ + Cost of one serving______ + + +THOUSAND ISLAND DRESSING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Mayonnaise |2-1/2 qt. | | | | + Chili sauce |1 qt. | | | | + Green peppers, chopped|1-2/3 c. | | | | + Chives, chopped |3 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the chopped green peppers, chives and chili sauce with the +mayonnaise and chill. Mayonnaise to be used for Thousand Island dressing +should be very stiff. + + Total volume 3-3/4 qt. + Calories in one serving______ + Cost of one serving______ + + +HOT DESSERTS AND SAUCES + + +APPLE DUMPLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Flour |3 qt. | | | | + Baking powder |1/4 c. | | | | + Shortening |2 c. | | | | + Salt |2 tbsp. | | | | + Milk |1 to | | | | + | 1-1/2 qt.| | | | + Sugar, brown |4 c. | | | | + Cinnamon |2 tsp. | | | | + Apples, quartered |3-1/2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Rub shortening into the flour, baking powder and salt. Add milk to make +a soft dough. Roll thin and cut in squares. Place about a half to three +quarters of an apple, depending on size, in each square and sprinkle +with about one and one half tablespoons of cinnamon and sugar mixed +together. Fold the corners over the apples and bake in a moderate oven. +Serve with a lemon or hard sauce. + + Number of servings 42 + Amount in one serving 1 + Calories in one serving______ + Cost of one serving______ + + +**BREAD PUDDING + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Scalded milk |2 qt. | | | | + Broken bread |6 c. | | | | + Sugar |2/3 c. | | | | + Raisins | |1/2 lb.| | | + Salt |1 tsp. | | | | + Vanilla |1 tbsp. | | | | + Eggs |5 | | | | + ----------------------+---------+-------+--------+---------+---------- + +Add the beaten eggs, sugar, salt and vanilla to the scalded milk and +pour over the bread and raisins. Bake in a water bath in a moderate +oven until the custard sets. Serve with a vanilla sauce. + + Number of servings 25 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**BROWN BETTY + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apples, chopped |4 qt. | | | | + Crumbs |3 qt. | | | | + Brown sugar |2-2/3 c. | | | | + Cinnamon |1 tsp. | | | | + Nutmeg |1/2 tsp. | | | | + Water |2 qt. | | | | + Lemon juice |2 tbsp. | | | | + Butter substitute |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cover the bottom of a baking pan with a layer of crumbs. Cover the +crumbs with chopped apples. Mix sugar, cinnamon and nutmeg together and +sprinkle one half of it over the apples. Add one half of the water and +lemon juice mixed together. Repeat crumbs, apples, spices and liquid. +Pour the melted fat on top. Bake and serve with lemon sauce. + + Number of servings 48 to 50 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**CHOCOLATE BREAD PUDDING + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Scalded milk |2 qt. | | | | + Broken or cubed bread |6 c. | | | | + Sugar |2/3 c. | | | | + Eggs |5 | | | | + Raisins | |1/2 lb.| | | + Salt |1 tsp. | | | | + Vanilla |1 tbsp. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Add the beaten eggs, sugar, salt and vanilla to the scalded milk and +pour over the bread and raisins. Bake in a pan of hot water in a +moderate oven until the custard sets. Serve with a vanilla sauce. + + Number of servings 25 + Amount in one serving between 1/3 and 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE SOUFFLE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |2 c. | | | | + Flour |3/4 c. | | | | + Cocoa |1 c. | | | | + Water |3-1/2 c. | | | | + Egg yolks |8 | | | | + Vanilla |1 tbsp. | | | | + Egg whites |16 | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the flour, sugar and cocoa and stir into the boiling water. When +thickened add the egg yolks and vanilla. Cool. Fold this custard mixture +into the stiffly beaten egg whites. Pour into a baking dish and put the +dish into a pan of hot water. Bake in a moderate oven until done. Serve +with whipped cream. + + Number of servings 25 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +COTTAGE PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Butter substitute |3/4 c. | | | | + Sugar |4 c. | | | | + Eggs |5 | | | | + Milk |3-1/2 c. | | | | + Flour |2-1/4 qt. | | | | + Baking powder |6 tbsp. | | | | + Salt |2 tsp. | | | | + Vanilla |2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the sugar and fat. Add the well-beaten eggs and alternate the +liquid and the dry ingredients. Bake. Serve with lemon, vanilla, fruit +or chocolate sauce. + + Number of servings 80 + Amount in one serving 1 square 2 in. x 2 in. + Calories in one serving______ + Cost of one serving______ + + +FRITTERS + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Eggs |6 | | | | + Sour cream |2 c. | | | | + Sweet milk |1 c. | | | | + Soda |1 tsp. | | | | + Baking powder |3 tbsp. | | | | + Salt |1 tsp. | | | | + Flour |5 c. | | | | + Sugar |1/2 c. | | | | + Diced apples, } | | | | | + or } | | | | | + Diced oranges, } | | | | | + or } | | | | | + Diced Bananas, }--- |3 c. | | | | + or } | | | | | + Corn } | | | | | + or } | | | | | + Hominy } | | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients and wet ingredients separately and combine. Drop +from a spoon into hot fat, using one and a half tablespoons per fritter. + + Number of servings 35 + Amount in one serving 2 fritters + Calories in one serving______ + Cost of one serving______ + + +FRUIT COBBLER + + ---------------------+-----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ---------------------+-----------+------+--------+---------+---------- + Flour |3 qt. | | | | + Baking powder |1/2 c. | | | | + Salt |1-1/3 tbsp.| | | | + Shortening |1-1/2 c. | | | | + Milk |1 to | | | | + | 1-1/4 qt. | | | | + Fruit, # 10 can |1 | | | | + Cornstarch |1/2 c. | | | | + Sugar |5 c. | | | | + Water |2-1/2 qt. | | | | + Lemon juice |1/4 c. | | | | + ---------------------+-----------+------+--------+---------+---------- + +Crust: Rub shortening into well-mixed dry ingredients. Add milk +sufficient for a soft dough and roll on a well-floured board. Make the +dough the shape of the baking pan to be used. + +Fruit: Drain the fruit and heat the juice and water, adding the +well-mixed sugar and cornstarch. When thickened add the fruit and lemon +juice. Fill the bottom of the baking dish with the fruit and juice; +cover with the dough and bake in a hot oven. + + Number of servings 80 + Amount in one serving piece 1-1/2 in. x 2 in. with 1/4 c. fruit sauce + Calories in one serving______ + Cost of one serving______ + + +GRAPENUT PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |7 qt. | | | | + Grapenuts |4 c. | | | | + Bread crumbs |2 c. | | | | + Sugar |1-1/3 c. | | | | + Eggs |16 | | | | + Raisins |4 c. | | | | + Salt |1/4 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Scald the milk and pour over the grapenuts and bread crumbs. Add the +sugar, salt, beaten eggs and raisins to the bread crumbs and scalded +milk. Pour into a baking pan and bake in water bath in a moderate oven +until the custard sets. + + Number of servings 80 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CARROT PLUM PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar, brown |1-1/2 c. | | | | + Suet, ground |1 c. | | | | + Carrots, grated raw |3 c. | | | | + Potatoes, grated raw |2 c. | | | | + Lemon, grated rind | | | | | + and juice |1 | | | | + Flour |3 c. | | | | + Soda |2 tsp. | | | | + Nutmeg |1 tsp. | | | | + Raisins |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the sugar and chopped suet to the grated carrot, potato and lemon +juice. Mix the dry ingredients and combine with the above mixture. Add +the raisins. Pour the mixture into a well-greased baking pan. Cover and +steam for one to two hours. Individual steamed puddings may be made by +filling greased ramekins half full of the dough and steaming. Avoid +turning on too much steam when the pudding is first put into the +steamer. Serve with vanilla sauce. + + Number of servings 25 + Amount in one serving 1/3 c. of dough + Calories in one serving______ + Cost of one serving______ + + +STEAMED MOLASSES PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Molasses |3 c. | | | | + Soda |3 tsp. | | | | + Eggs |3 | | | | + Flour |4-1/2 c. | | | | + Salt |1 tsp. | | | | + Boiling water |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the molasses, eggs, salt and water and add the flour and soda. Mix +well. This makes a very thin batter. Pour into a greased pan and steam +from one to one and one half hours. Serve with an egg hard sauce. If the +molasses is very dark and strong use one half molasses and one half corn +syrup. + + Number of servings 25 + Amount in one serving 1/3 c. of batter + Calories in one serving______ + Cost of one serving______ + + +PRUNE PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |1 gal. | | | | + Cornstarch |2 c. | | | | + Egg yolks |12 | | | | + Salt |3 tbsp. | | | | + Sugar |2 c. | | | | + Vanilla |4 tsp. | | | | + Prunes, after cooking | |4 lb. | | | + Egg whites |12 | | | | + Sugar |1-1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Scald the milk, mix and sift the cornstarch and sugar and add to the +milk, stirring constantly. When the cornstarch has thickened add the egg +yolks and salt. Pour this custard mixture over the prunes which have +been seeded and placed in the bottom of a pudding pan. Spread the +meringue and brown in the oven. + + Number of servings 60 + Amount in one serving, between 1/3 to 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +PRUNECOT FILLING FOR SHORTCAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Prunes, after cooking | |2 lb. | | | + Dried apricots, after | | | | | + cooking | |2 lb. | | | + Sugar |1 qt. | | | | + Lemon juice |6 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Seed the cooked prunes and mix with the apricots. Add the sugar and +lemon juice and heat. This filling may be put between layers of +shortcake dough and on top. Serve with whipped cream. + + Number of servings 27 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +SHORTCAKE + + --------------------+---------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + --------------------+---------+---------+--------+---------+---------- + Flour |8 qt. | | | | + Baking powder |1-3/4 c. | | | | + Salt |3 tbsp. | | | | + Sugar |1/2 c. | | | | + Butter substitute | |2-3/4 lb.| | | + Milk |3 qt. | | | | + Butter |1 c. | | | | + --------------------+---------+---------+--------+---------+---------- + +Mix and sift the dry ingredients. Rub in the shortening lightly, with +the tips of the fingers. Add the milk gradually, mixing to a soft dough. +The amount of milk may vary due to differences in the flour. Put the +dough on to a board and roll out to about one third inch in thickness. +Cut out, using a cutter three inches in diameter. Brush the tops with +melted fat and place one biscuit on top of the other; bake in a hot +oven. When baked, the shortcakes break open easily. Serve with fruit +between the halves and on top. + + Number of servings 144 + Amount in one serving 1 short cake + Calories in one serving______ + Cost of one serving______ + + +STRAWBERRY SHORTCAKE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Strawberries, after | | | | | + hulling |6 qt. | | | | + Sugar |2 to | | | | + | 2-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Hull the strawberries and wash them in a colander. Crush slightly, add +the sugar, and let stand half an hour or until the sugar dissolves. + + Number of servings 48 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE RICE PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rice uncooked |4 c. | | | | + Milk |5 qt. | | | | + Sugar |4 c. | | | | + Cocoa |1/2 c. | | | | + Salt |2 tsp. | | | | + Cinnamon |1/2 tsp. | | | | + Egg whites |16 | | | | + Sugar |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the rice in the scalded milk. When the rice is almost tender add +the cocoa and sugar and finish cooking. Pour into a baking pan and +spread with a meringue and brown in the oven. + + Number of servings 60 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +OLD-FASHIONED BAKED RICE PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rice |2 c. | | | | + Raisins |1-2/3 c. | | | | + Salt |1/2 tsp. | | | | + Milk |5-1/2 qt. | | | | + Sugar |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the rice, pour over it the scalded milk and bake in a slow oven, +stirring occasionally. When the rice is almost tender add the sugar, +raisins and salt, and continue cooking. + + Number of servings 32 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +RICE WITH HARD SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rice |3 c. | | | | + Water |6 qt. | | | | + Salt |1 tsp. | | | | + Raisins |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the rice in boiling salted water until tender. Add the raisins and +serve with hard sauce. + + Number of servings 36 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE SAUCE + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Sugar |1 qt. | | | | + Cocoa |1-1/2 c | | | | + Cornstarch |1/4 c. | | | | + Salt |1 tsp. | | | | + Water |2 qt. | | | | + Vanilla |1 tbsp. | | | | + Butter substitute | |1/4 lb.| | | + ----------------------+---------+-------+--------+---------+---------- + +Mix the dry ingredients well. Add to boiling water, stirring constantly +with wire whisk. Add the fat, and when cool add the vanilla. + + Number of servings 80 + Amount in each serving 2 tbsp. + Calories in one serving______ + Cost of one serving______ + + +CUSTARD SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |2 qt. | | | | + Egg yolks |6 | | | | + Cornstarch |1/4 c. | | | | + Sugar |1 c. | | | | + Salt |1/4 tsp. | | | | + Vanilla |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the cornstarch and sugar and add to the scalded milk. When the +cornstarch has cooked add the thoroughly beaten egg yolks and cook for a +few minutes. Remove from fire and add the salt and vanilla. + + Number of servings 100 + Amount in one serving 1-1/2 tbsp. + Calories in one serving______ + Cost of one serving______ + + +EGG HARD SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Butter substitute |1-1/2 c. | | | | + Sugar |3 c. | | | | + Eggs |6 | | | | + Vanilla |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar thoroughly. Add the beaten yolks and continue +creaming. Add the vanilla and fold in the beaten whites. Put this sauce +into the refrigerator to set. + + Number of servings 48 + Amount in one serving 2 tbsp. + Calories in one serving______ + Cost of one serving______ + + +HARD SAUCE + + ----------------------+---------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ----------------------+---------+-------+--------+---------+---------- + Butter | |1/4 lb.| | | + Sugar, powdered |1-1/2 c. | | | | + Vanilla |1 tbsp. | | | | + ----------------------+---------+-------+--------+---------+---------- + +Cream the butter, add the sugar and vanilla gradually. + + Number of servings 24 + Amount in one serving 1 tbsp. + Calories in one serving______ + Cost of one serving______ + + +LEMON SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Water |2 qt. | | | | + Sugar |5 c. | | | | + Cornstarch |2/3 c. | | | | + Salt |1 tsp. | | | | + Butter or butter | | | | | + substitute |1 c. | | | | + Lemon juice |1/2 c. | | | | + Lemon rind, cut thin |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sugar and cornstarch and add to the boiling water, stirring +constantly. When the starch is clear, remove from the fire and add the +fat, lemon juice and salt, and lemon rind. + + Number of servings 85 + Amount in one serving 2 tbsp. + Calories in one serving______ + Cost of one serving______ + + +COLD DESSERTS + + +APPLE TAPIOCA + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tapioca, pearl |3 c. | | | | + Water, boiling |1 gal. | | | | + Salt |2 tsp. | | | | + Sugar |4 c. | | | | + Apples |1 gal. | | | | + Cinnamon |1-1/2 tsp.| | | | + Lemons |3 | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the tapioca in water over night. Add to the boiling salted water +and cook until clear. Add the sugar, cinnamon and lemon juice and pour +over the apples. + + Number of servings 42 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +BAKED APPLES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apples, 100 size |25 | | | | + Sugar |2 c. | | | | + Water |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash and core the apples. Make a syrup of the sugar and water and pour +over the apples. Bake in the oven until the apples are tender. + + Number of servings 25 + Amount in one serving 1 + Calories in one serving______ + Cost of one serving______ + + +BAKED CUSTARD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk, scalded |3 qt. | | | | + Sugar |1-1/2 c. | | | | + Eggs, whole |12 | | | | + or | | | | | + Eggs, yolks |20 | | | | + Vanilla |1 tbsp. | | | | + Salt |1 tsp. | | | | + Nutmeg |1/2 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Beat the eggs, sugar and salt and add to the scalded milk and pour into +custard cups. Put the cups into a pan and pour hot water around them. +Bake in a moderate oven. + + Number of servings 40 + Amount in one serving Between 1/3 to 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CARAMEL BAVARIAN CREAM + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |1-1/4 qt. | | | | + Hot water |1-1/2 qt. | | | | + Milk, scalded |2 qt. | | | | + Egg yolks |16 | | | | + Sugar |2 c. | | | | + Gelatin |1/2 c. | | | | + Cold water |1-1/2 c. | | | | + Egg whites |16 | | | | + ----------------------+----------+------+--------+---------+---------- + +Add the cold water to the gelatin. Caramelize the sugar, add the hot +water and pour over the softened gelatin. Let this mixture cool. Scald +the milk, add the egg yolks and cook as for a soft custard. When both +mixtures are cool and the gelatin has begun to set, beat the egg whites +until stiff and pour in the two mixtures and beat. Pour into a pan to +reset. Serve with whipped cream. + + Number of servings 45 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +CARAMEL TAPIOCA + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Pearl tapioca |3 c. | | | | + Brown sugar |6 c. | | | | + Vanilla |2 tbsp. | | | | + Water |2 qt. | | | | + Salt |1 tbsp. | | | | + Mapleine |1 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the tapioca over night and cook until clear in the boiling water +and brown sugar. Remove from the fire and add the salt and mapleine. + + Number of servings 48 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE BLANC MANGE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |2 gal. | | | | + Sugar |4 c. | | | | + Cornstarch |3 c. | | | | + Cocoa |3 c. | | | | + Salt |1 tsp. | | | | + Vanilla |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sugar, cornstarch and cocoa and add to the scalded milk. When +the mixture has thickened, remove from the fire and add the salt and +vanilla. + + Number of servings 95 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE PUDDING + + ---------------------+----------+-------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+----------+-------+--------+---------+---------- + Sugar |2 c. | | | | + Eggs |2 doz. | | | | + Vanilla |1/4 c. | | | | + Chocolate | |3/4 lb.| | | + ---------------------+----------+-------+--------+---------+---------- + +Melt the chocolate over hot water. Separate the eggs and beat the sugar +and egg yolks to a creamy consistency. When the chocolate is melted, add +the beaten yolks and sugar to it, and continue cooking until the mixture +thickens. Beat the egg whites stiff, add the chocolate mixture and the +vanilla to them. Mix thoroughly. Pour into glasses and put in the +refrigerator to cool and set. Serve with whipped cream. + + Number of servings 36 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CORNSTARCH PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |4 qt. | | | | + Cornstarch |2 c. | | | | + Sugar |1 c. | | | | + Salt |1/2 tsp. | | | | + Vanilla |1 tbsp. | | | | + Egg whites |3 | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sugar and cornstarch and add to the hot milk, stirring +constantly. When the starch has cooked remove from the fire and add the +vanilla and salt. Fold in the well-beaten egg whites and mold. + + Number of servings 48 + Amount in one serving Between 2/3 and 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +DATE NUT BLANC MANGE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Brown sugar |1-1/2 qt. | | | | + Cornstarch |1-1/2 c. | | | | + Boiling water |2 qt. | | | | + Egg whites |12 | | | | + Salt |1/2 tbsp. | | | | + Vanilla |1 tbsp. | | | | + Nut meats |1-1/2 c. | | | | + Dates |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the cornstarch, sugar and salt and add to boiling water, stirring +constantly. Add this mixture to the well-beaten whites and vanilla and +beat until smooth. If a kitchen mixing machine is available, combine the +two mixtures on the machine and beat thoroughly. This will increase the +volume and improve the consistency. Add the dates and nut meats. Serve +with a custard sauce. + + Number of servings 56 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +**DATE TORTE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Walnuts |1-1/2 c. | | | | + Dates |3 c. | | | | + Sugar |2 c. | | | | + Flour |2 tbsp. | | | | + Baking powder |1 tbsp. | | | | + Egg whites |12 | | | | + Crumbs |3 c. | | | | + Lemon juice |1/3 c. | | | | + Water |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients with the dates and nuts. Add the lemon juice and +water, and fold in the stiffly beaten egg whites. Pour into a +well-greased baking pan, set the pan in hot water and bake in a moderate +oven. This may be served hot or cold with whipped cream. + + Number of servings 24 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +FIG TAPIOCA + + --------------------+---------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + --------------------+---------+---------+--------+---------+---------- + Tapioca, pearl |3 c. | | | | + Water |3 qt. | | | | + Brown sugar |6 c. | | | | + Figs, layer | |1-1/2 lb.| | | + Salt |1 tsp. | | | | + Vanilla |3 tbsp. | | | | + Nut meats, chopped |1-1/2 c. | | | | + --------------------+---------+---------+--------+---------+---------- + +Soak the tapioca over night. Add to the rapidly boiling water and cook +until clear. Remove from the fire and add the chopped figs and nuts, +vanilla and salt. + + Number of servings 72 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +FRUIT COCKTAIL + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Oranges |1 doz. | | | | + Bananas |2 doz. | | | | + Pineapple |1 qt. | | | | + Lemons |3 | | | | + Sugar |2 c. | | | | + Water |2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a syrup of the sugar and water and pour over the diced fruit. The +juice of the lemons may be added to the syrup. + + Number of servings 48 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +FRUIT GELATIN + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Gelatin |1/2 c. | | | | + Cold water |2 c. | | | | + Sugar |4 c. | | | | + Boiling water |1-1/2 qt. | | | | + Orange juice |1-1/2 qt. | | | | + Lemon juice |2/3 c. | | | | + Oranges |3 | | | | + Bananas |6 | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the gelatin in the cold water. Add the sugar to the boiling water +and pour over the softened gelatin, stirring until the gelatin is +dissolved. When the gelatin has begun to set, add the fruit juice and +the diced fruit. + + Number of servings 60 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +**FRUIT WHIP + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Fruit pulp |1 qt. | | | | + Sugar |1 qt. | | | | + Egg whites |4 | | | | + Lemon juice |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and +beat until stiff. Whips in this quantity should be made with a power +beater or mixing machine. + + Number of servings 50 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +MAPLE NUT MOLD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Brown sugar |3 qt. | | | | + Cornstarch |3 c. | | | | + Water |1 gal. | | | | + Egg whites |24 | | | | + Nut meats, chopped |4 c. | | | | + Mapleine |1 tbsp. | | | | + Salt | tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the cornstarch to a paste with part of the water. Bring the +remainder of the water to a boil, add the brown sugar and the cornstarch +paste, stirring constantly. Beat the egg whites stiff, and when the +cornstarch mixture is clear add to the egg whites and beat. When +thoroughly mixed add the mapleine, nut meats and salt. Pour into pans +to mold. This pudding is most satisfactory in texture, and volume is +increased when beaten on a power machine. + + Number of servings 100 + Amount of one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +NORWEGIAN PRUNE PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Prunes, after cooking | |4 lb. | | | + Cinnamon |1 tbsp. | | | | + Sugar |3 c. | | | | + Salt |1/2 tsp. | | | | + Cornstarch |1-1/2 c. | | | | + Boiling water | | | | | + or |2 qt. | | | | + Prune juice | | | | | + Lemon juice |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and +cornstarch together and add to the boiling water or prune juice and cook +until the starch is clear. Remove from the fire and add the lemon juice +and prunes. + + Number of servings 50 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +PINEAPPLE PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Water |1 gal. | | | | + Sugar |2 qt. | | | | + Cornstarch |2 c. | | | | + Lemons |4 | | | | + Pineapple, grated, #10|1 can | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sugar and cornstarch and add to the boiling water. When clear, +remove from the fire and add the pineapple and lemon juice. Serve with +whipped cream. + + Number of servings 96 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +PINEAPPLE TAPIOCA PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Pearl tapioca |1 c. | | | | + Water |1 qt. | | | | + Lemon juice |1/3 c. | | | | + Pineapple juice |2 c. | | | | + Pineapple, cut fine |2 c. | | | | + Sugar |1-1/2 c. | | | | + Egg whites |3 | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the tapioca over night and cook in boiling water till transparent. +Remove from the fire and add the sugar, lemon, pineapple and the beaten +whites of eggs. Serve with whipped cream. + + Number of servings 20 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +PRUNE GELATIN + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cold water |3 c. | | | | + Gelatin |3/4 c. | | | | + Prune juice |4 qt. | | | | + Sugar |3 c. | | | | + Lemons |6 | | | | + Prunes, after cooking | |4 lb. | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the gelatin in the cold water until softened. Heat the prune juice +to boiling, add the sugar and pour over the gelatin, stirring until +dissolved. When the gelatin begins to set, add the lemon juice and pour +over the seeded prunes which have been arranged in rows on the bottom of +a pan. + + Number of servings 48 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +RAISIN TAPIOCA + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tapioca |3 c. | | | | + Sugar |4 c. | | | | + Water |1 gal. | | | | + Raisins |3 c. | | | | + Mapleine |1 tbsp. | | | | + Nuts, chopped |1 c. | | | | + Salt |1/2 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the tapioca over night. Add to the boiling water and sugar and cook +until clear. Remove from the fire and add the raisins, mapleine, nuts +and salt. + + Number of servings 75 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +SNOW PUDDING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Gelatin |1/2 c. | | | | + Cold water |2 c. | | | | + Boiling water |2 qt. | | | | + Lemon juice |2 c. | | | | + Egg whites |20 | | | | + Sugar |6 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the gelatin in the cold water. Add the sugar to the boiling water +and pour over the softened gelatin, stirring until the gelatin is +dissolved. When the gelatin has begun to set, add the lemon juice. Beat +the egg whites stiff, add the gelatin and beat. Put into a pan and let +the mixture harden. Serve with custard sauce. + + Number of servings 72 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +TAPIOCA CREAM + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Tapioca, pearl |3 c. | | | | + Eggs |15 | | | | + Sugar |3 c. | | | | + Salt |1/2 tsp. | | | | + Vanilla |1 tbsp. | | | | + Milk |1-1/2 gal.| | | | + ----------------------+----------+------+--------+---------+---------- + +Soak the tapioca over night and cook until clear in the scalded milk. +Beat the eggs and sugar, add to the tapioca mixture and cook for a few +minutes. Remove from fire and add salt and vanilla. + + Number of servings 75 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +FRUIT SAUCES + + +APRICOT SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apricots | |3 lb. | | | + Water |3-3/4 qt. | | | | + Sugar |3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Sort and wash the apricots. Cover with cold water and soak over night. +Cook slowly and when nearly done add the sugar. + + Number of servings 50 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CRANBERRY JELLY + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cranberries |6 qt. | | | | + Sugar |3 qt. | | | | + Water |2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Pick over and wash the cranberries. Add the water and cook until the +berries are soft. Rub through a puree sieve. Add the sugar and again +bring to the boiling point. Pour into a pan to mold. Cut in small +squares to serve. + + Number of servings 100 + Amount in one serving 2 tbsp. + Calories in one serving______ + Cost of one serving______ + + +CRANBERRY SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cranberries |7-1/2 qt. | | | | + Sugar |10 c. | | | | + Water |3-3/4 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Pick over and wash the cranberries. Add the water and cook until the +berries are soft. Rub through a sieve, add the sugar and bring to a +boil. + + Number of servings 40 + Amount in one serving 1/2 c. + Calories in one serving______ + Cost of one serving______ + + +DRIED PEACH SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Peaches, dried | |3 lb. | | | + Water |3-3/4 qt. | | | | + Sugar |3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Sort and wash the peaches. Cover with cold water and soak over night. +Cook slowly and when nearly done add the sugar. + + Number of servings 50 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +PRUNE SAUCE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Prunes | |4 lb. | | | + Water |4 qt. | | | | + Sugar |1 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Sort and wash the prunes. Cover with cold water and soak over night. +Cook slowly and when nearly done add the sugar. + + Number of servings 50 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +BAKED RHUBARB + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rhubarb |1-1/2 gal.| | | | + Sugar |9 c. | | | | + Lemons |3 | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash the rhubarb and cut in pieces three quarters of an inch in length. +Mix the rhubarb with the sugar and the lemons, which have been cut in +thin slices. Pour into a baking pan and bake in a slow oven until +tender. + + Number of servings 45 + Amount in one serving 1/3 c. + Calories in one serving______ + Cost of one serving______ + + +CAKES, FILLINGS AND FROSTINGS + + +APPLE-SAUCE CAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apple sauce |1-1/2 qt. | | | | + Sugar |1 qt. | | | | + Butter substitute | |1 lb. | | | + Flour |2 qt. | | | | + Raisins |1 qt. | | | | + Nutmeg |1 tsp. | | | | + Cinnamon |2 tsp. | | | | + Cloves |2 tsp. | | | | + Salt |2 tsp. | | | | + Soda |4 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar. Add the apple sauce, then the dry ingredients +and the raisins. Bake in a slow oven in loaf or sheet pans. This may be +iced with a chocolate icing and cut in squares. This amount makes six +pans eight inches square. + + Number of servings 54 + Amount in one serving 1 square + Calories in one serving______ + Cost of one serving______ + + +BANANA CREAM CAKE + + -------------------+-------------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + -------------------+-------------+------+--------+---------+---------- + Cake recipe | | | | | + (see page 169) |1/2 of recipe| | | | + Cream pie filling | | | | | + (see page 184) |1/3 of recipe| | | | + Bananas | |4 lb. | | | + -------------------+-------------+------+--------+---------+---------- + +Follow the directions for making cake and bake the mixture in a sheet +pan about twenty-four inches square. Make the cream pie filling recipe. +When the cake comes from the oven slice the bananas over the top, pour +the pie filling over it and cover with a meringue made of the egg whites +and sugar provided in the cream pie filling recipe. Brown the meringue +in the oven. Cool and cut in squares. + + Number of servings 100 + Amount in one serving 1 square 2 in. x 2 in. + Calories in one serving______ + Cost of one serving______ + + +CAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |2-1/2 qt. | | | | + Butter substitute |3 c. | | | | + Eggs |14 | | | | + Salt |1 tbsp. | | | | + Baking powder |1 c. | | | | + Flour, pastry |5 qt. | | | | + Milk |2-1/2 qt. | | | | + Vanilla |2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar thoroughly. Add the yolks and vanilla and +continue creaming. Mix the dry ingredients and add alternately with the +milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If +a kitchen mixing machine is used for making the cake, the best results +are obtained by creaming the fat and sugar twenty to thirty minutes on +the machine and completing the remainder of the mixing as quickly as +possible. This makes nine two-layer cakes, each cake nine and one fourth +inches in diameter and cutting sixteen slices. + + Number of servings 144 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +CARAMEL CAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |2-1/2 qt. | | | | + Fat |3 c. | | | | + Eggs |14 | | | | + Water |2 c. | | | | + Milk |2 qt. | | | | + Flour, pastry |5 qt. | | | | + Baking powder |1 c. | | | | + Vanilla |2 tbsp. | | | | + Salt |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Caramelize one cup of the sugar and add two cups of water to dissolve. +Cool this syrup. Cream the fat and remaining sugar, add the egg yolks +and vanilla, and the caramelized syrup. Mix the dry ingredients and add +alternately with the milk. Add the beaten whites of eggs last. This will +make nine two-layer cakes, nine and one fourth inches in diameter. + + Number of servings 144 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE CAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |2-1/2 qt. | | | | + Butter substitute |3 c. | | | | + Egg yolks |8 | | | | + Salt |1 tbsp. | | | | + Baking powder |3/4 c. | | | | + Flour, pastry |4-1/4 qt. | | | | + Soda |5 tsp. | | | | + Milk |5 c. | | | | + Vanilla |2 tbsp. | | | | + Egg whites |14 | | | | + Egg yolks |6 | | | | + Milk |5 c. | | | | + Cocoa | |12 oz.| | | + ----------------------+----------+------+--------+---------+---------- + +Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat +and sugar thoroughly, add the egg yolks, the chocolate custard and +vanilla. Mix the dry ingredients and add alternately with the milk. Fold +in the beaten egg whites. This amount will make ten two-layer cakes, +nine and one fourth inches in diameter, each cake to be cut in sixteen +pieces. + + Number of servings 160 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +SMALL CHOCOLATE CUP CAKES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Chocolate | |2 oz. | | | + Butter substitute |3 tbsp. | | | | + Sugar |1 c. | | | | + Milk |1/2 c. | | | | + Flour, pastry |1 c. | | | | + Baking powder |2 tsp. | | | | + Eggs |2 | | | | + Vanilla |1 tsp. | | | | + Nuts, chopped |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Melt the chocolate over hot water and add the butter substitute to it. +Beat the eggs and add the sugar and vanilla and combine with the melted +butter substitute and chocolate. Mix and sift the dry ingredients and +add alternately with the liquid. Add the nuts last. + + Number of servings 36 + Amount in one serving 1 + Calories in one serving______ + Cost of one serving______ + + +**FRUIT OATMEAL CRUMB COOKIES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |5 c. | | | | + Butter substitute |2 c. | | | | + Eggs |6 | | | | + Sour cream |3 c. | | | | + Cinnamon |2 tbsp. | | | | + Flour |1-3/4 qt. | | | | + Cake crumbs |3/4 qt. | | | | + Oatmeal |1-3/4 qt. | | | | + Salt |1 tbsp. | | | | + Soda |1 tbsp. | | | | + Raisins |1-1/2 qt. | | | | + Nuts |1 c. | | | | + Lemon juice |3 tbsp. | | | | + Mapleine |2 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar. Add the eggs, sour cream, lemon juice and +mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan +using two tablespoons per cooky and bake in a hot oven; or this mixture +may be spread out on a sheet and when baked cut in squares or bars. + + Number of servings 144 + Amount in one serving 2 tbsp. dough + Calories in one serving______ + Cost of one serving______ + + +GINGERBREAD + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |1-1/2 c. | | | | + Butter substitute |1-1/2 c. | | | | + Molasses |3 c. | | | | + Eggs |6 | | | | + Soda |2 tbsp. | | | | + Cinnamon |1-1/2 tsp.| | | | + Ginger |1-1/2 tsp.| | | | + Flour |2 qt. | | | | + Salt |1 tsp. | | | | + Water, hot |3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar thoroughly. Add the eggs and molasses and +continue to beat. Mix the dry ingredients and add alternately with the +water. Bake in well-greased and floured pans. The gingerbread may be +baked in five loaf tins cutting fifteen slices per loaf or as a sheet +cake. + + Number of servings 75 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +ORANGE AND RAISIN CUP CAKES + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |10 c. | | | | + Butter substitute |3 c. | | | | + Eggs |14 | | | | + Salt |1 tbsp. | | | | + Baking powder |1 c. | | | | + Pastry flour |5-1/2 qt. | | | | + Vanilla |2 tbsp. | | | | + Raisins |2 qt. | | | | + Oranges, size 126 |10 | | | | + Milk and orange juice |1-1/2 qt. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix +the dry ingredients and add alternately with the liquid. Chop the +oranges and express the juice, to which is added the milk to make the +required amount of liquid. Add the chopped oranges and raisins and the +stiffly beaten whites. Bake in well-greased muffin tins. + + Number of servings 152 + Amount in one serving 1/4 c. + Calories in one serving______ + Cost of one serving______ + + +SPICE CAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |10 c. | | | | + Eggs |14 | | | | + Sour cream |3 qt. | | | | + Salt |1 tbsp. | | | | + Flour |4 qt. | | | | + Baking powder |3/4 c. | | | | + Soda |2 tbsp. | | | | + Raisins |2 qt. | | | | + Cinnamon |4 tbsp. | | | | + Cloves |1-1/2 tbsp| | | | + Allspice |3 tbsp. | | | | + Molasses |1 c. | | | | + Lemon juice |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the sugar and egg yolks and add the sour cream. Add the molasses +and lemon juice. Mix the dry ingredients and add to the mixture. Add the +raisins and the beaten egg whites. Three quarts of sour milk and one and +one half pounds of fat may be used instead of sour cream. This makes ten +two-layer cakes, nine and one fourth inches in diameter. + + Number of servings 160 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +SUGAR COOKIES + + ---------------------+-----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ---------------------+-----------+------+--------+---------+---------- + Brown sugar |2 qt. | | | | + Butter substitute | |3 lb. | | | + Flour |5 qt. | | | | + Soda |2 tsp. | | | | + Vanilla |2 tbsp. | | | | + Water |3 c. | | | | + Salt |1-1/2 tbsp.| | | | + ---------------------+-----------+------+--------+---------+---------- + +Cream the fat and sugar. Mix the dry ingredients and add with the water +to the fat and sugar. This will make a soft dough which will not roll +out until thoroughly chilled. Keep the dough in the refrigerator and +take out only that portion which may be rolled at one time. Roll very +thin, cut into cookies three and one half inches in diameter and bake on +a floured pan. + + Number of servings 300 + Amount in one serving One 3-1/2 in. cooky + Calories in one serving______ + Cost of one serving______ + + +WASHINGTON PIE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cake recipe |12 layers | | | | + (see page 169) | | | | | + Chocolate filling |3 qt. | | | | + (see page 175) | | | | | + ----------------------+----------+------+--------+---------+---------- + +Split the layers of cake in half. Spread them with one cup of chocolate +filling. Put the top over the filling and sprinkle with powdered sugar. +Cut each layer in eight wedge-shaped pieces. + + Number of servings 96 + Amount in one serving 1 piece + Calories in one serving______ + Cost of one serving______ + + +WHITE CAKE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |6 qt. | | | | + Butter substitute | |6 lb. | | | + Milk |3-1/4 qt. | | | | + Baking powder |3/4 c. | | | | + Egg whites |60 | | | | + Flour |9 qt. | | | | + Salt |2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cream the fat and sugar thoroughly. Mix the dry ingredients and add +alternately to the fat and sugar with the milk. Fold in the well-beaten +whites last. This makes eighteen two-layer cakes. If preferred, this +amount may be baked in square tins, twenty-four by twenty-four inches, +and will fill three pans. Where a kitchen mixing machine is used in cake +making the best results are obtained by creaming the fat and sugar in +the machine for from twenty to thirty minutes and then adding the +remainder of the ingredients and completing the mixing quickly. + + Number of servings 288 + Amount in one serving 1 slice + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cornstarch |1 c. | | | | + Sugar |3 c. | | | | + Cocoa |1-1/2 c. | | | | + Salt |1/4 tsp. | | | | + Milk |2 qt. | | | | + Egg yolks |6 | | | | + Butter substitute |1/4 c. | | | | + Vanilla |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the cornstarch, sugar, cocoa and salt and add to the hot milk, +stirring constantly. When cornstarch is cooked add the beaten egg yolks, +butter substitute and vanilla. + + Total volume 3 qt. + Calories in one serving______ + Cost of one serving______ + + +CREAM FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cream pie filling | | | | | + (see p. 184) | | | | | + ----------------------+----------+------+--------+---------+---------- + +See method under recipe for cream pie filling, p. 184. + +This filling may be used not only for pie, but for cake, cream puffs, +Washington pie and for similar desserts. + + Number of servings + Amount of one serving + Calories in one serving______ + Cost of one serving______ + + +LEMON FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Lemon pie filling | | | | | + (see p. 185) | | | | | + ----------------------+----------+------+--------+---------+---------- + +This filling may be used not only for pie, but for cake and similar +desserts. + +See method under recipe for lemon pie filling, p. 185. + + Number of servings + Amount of one serving + Calories in one serving______ + Cost of one serving______ + + +CARAMEL FROSTING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Brown sugar |5 c. | | | | + White sugar |1 c. | | | | + Water |1-1/2 c. | | | | + Egg whites |10 | | | | + Vanilla |1 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the sugar and water to the soft-ball stage or until it forms a +thread. Pour into the stiffly beaten egg whites, add the vanilla and +continue beating on the machine until the icing is stiff. This amount +will frost nine two-layer cakes, nine and one quarter inches in +diameter. + + Number of servings + Amount in one serving + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE ICING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cocoa |1 c. | | | | + Sugar, powdered |3 c. | | | | + Butter | |2 oz. | | | + Water |1/2 c. | | | | + Vanilla |1 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Roll and sift the powdered sugar and cocoa, and mix with the water, +melted butter and vanilla. This amount will make two cups of icing. + + Number of servings + Amount of one serving + Calories in one serving______ + Cost of one serving______ + + + +WHITE FROSTING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Granulated sugar |6 c. | | | | + Water |1-1/2 c. | | | | + Egg whites |10 | | | | + Vanilla |2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Cook the sugar and water to the soft-ball stage or until it forms a +thread. Pour into the stiffly beaten egg whites, add the vanilla and +continue beating in the machine until the icing is stiff. This amount +will frost nine two-layer cakes, nine and one quarter inches in +diameter. + + Number of servings 144 + Amount in one serving + Calories in one serving______ + Cost of one serving______ + + +PIES + + +PIE CRUST + + ---------------------+--------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + ---------------------+--------+---------+--------+---------+---------- + Flour | |3 lb. | | | + Shortening | |1-1/2 lb.| | | + Salt |2 tbsp. | | | | + Iced water | | | | | + ---------------------+--------+---------+--------+---------+---------- + +Weigh the fat and flour, add the salt and work the fat into the flour +lightly, using the tips of the fingers. Add the iced water a little at a +time, being careful to distribute the water evenly through the mixture. +Avoid getting the dough too wet. For this amount about one and one half +cups of water is sufficient. This amount will make from eleven to twelve +pie shells, using pie tins ten and three quarter inches in diameter, or +it will make from six to seven two-crust pies. + + Number of servings + Amount in one serving + Calories in one serving______ + Cost of one serving______ + + +APPLE PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apples, before peeling| |16 lb.| | | + Cinnamon |2 tbsp. | | | | + Sugar |3-1/2 qt. | | | | + Flour |1-1/2 c. | | | | + Butter substitute |1-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Fill the crusts with one quart of apples. Cover with the sugar and +flour. Add the fat and cover with the top crust. Bake in a moderate +oven. This recipe makes fourteen, ten and three quarter inch pies, using +one quart per pie. + + Number of servings 112 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +APRICOT PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Apricots, dry | |5 lb. | | | + Water |6-1/4 qt. | | | | + Sugar |2 qt. | | | | + Cornstarch |1-1/2 c. | | | | + Lemon juice |1/3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak and cook the apricots in the water. When the apricots are soft add +the well-mixed sugar and cornstarch and cook until thickened. Add the +lemon juice. This amount will make ten pies, ten and three quarter +inches in diameter, using three cups of filling per pie. + + Number of servings 80 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +BLUEBERRY PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Blueberries, #10 can | | | | | + Sugar |2 qt. | | | | + Cornstarch |1-1/2 c. | | | | + Lemon juice |1/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Drain the berries and heat the juice to boiling. Mix the sugar and +cornstarch and sift into boiling juice. When thickened, add the berries +and lemon juice. Fill pie shells, using three cups per pie. This will +make nine, ten and three quarter inch pies. + + Number of servings 72 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +CRANBERRY AND RAISIN PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Cranberries, uncooked |3-3/4 qt. | | | | + Raisins |2-1/2 qt. | | | | + Sugar |7 c. | | | | + Vinegar, spiced |2-1/2 c. | | | | + Nut meats, chopped |2-1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash and pick over the cranberries. Steam the raisins and mix with the +remainder of the ingredients. Fill the pie shells. This recipe makes +ten, ten and three quarter inch pies, using three cups per pie. + + Number of servings 80 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +DRIED PEACH PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Peaches, dried | |5 lb. | | | + Water |6-1/4 qt. | | | | + Sugar |2 qt. | | | | + Cornstarch |1-1/2 c. | | | | + Lemon juice |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Soak and cook the peaches in the water. When soft, add the well-mixed +sugar and cornstarch and cook until thickened. Add the lemon juice and +fill the pie shells. This will fill ten, ten and three quarter inch +pies, using three cups of filling per pie. + + Number of servings 80 + Amount of one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +GOOSEBERRY AND RAISIN PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Gooseberries, #10 can |4 | | | | + Raisins |12 c. | | | | + Sugar |1 gal. | | | | + Cornstarch |3 c. | | | | + Gooseberry juice |1 gal. | | | | + or | | | | | + Gooseberry juice and |1 gal. | | | | + water | | | | | + ----------------------+----------+------+--------+---------+---------- + +Drain the gooseberries, retaining one gallon of the juice. Heat the +juice and when it reaches the boiling point add the well-mixed sugar and +cornstarch, stirring constantly. When the mixture has thickened, add the +gooseberries and the raisins. The raisins will be improved by steaming +before adding to the mixture. This quantity makes twenty, ten and three +quarter inch pies, using three cups per pie. + + Number of servings 160 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +LOGANBERRY PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Berries, #10 can |4 | | | | + Sugar |1 gal. | | | | + Cornstarch |3 c. | | | | + Lemon juice |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Open the berries and pour into a colander to separate the berries from +the juice. Heat the juice to the boiling point and add the well-mixed +cornstarch and sugar, stirring constantly. When the mixture has +thickened, add the lemon juice and berries. This makes filling for +eighteen pies, ten and three quarter inches in diameter and cutting +eight pieces per pie. + + Number of servings 144 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +RHUBARB PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Rhubarb, diced |4 gal. | | | | + Sugar |5-1/2 qt. | | | | + Cornstarch |3 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Wash and dice the rhubarb, and put over a slow fire to cook. When the +mixture is boiling, add the well-mixed cornstarch and sugar, stirring +constantly. When thickened, remove from the fire and fill the pie +crusts, using three cups per pie. This amount makes fourteen pies, ten +and three quarter inches in diameter. + + Number of servings 112 + Amount per serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +BANANA CREAM PIE FILLING + + --------------------+---------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + --------------------+---------+---------+--------+---------+---------- + Milk |8 qt. | | | | + Sugar |5 qt. | | | | + Cornstarch |1/2 qt. | | | | + Flour |1-1/2 qt.| | | | + Egg yolks |48 | | | | + Butter substitute | |1-1/2 lb.| | | + Salt |2 tbsp. | | | | + Vanilla |1/3 c. | | | | + Bananas |20 | | | | + Egg whites |48 | | | | + Sugar |4-3/4 C. | | | | + --------------------+---------+---------+--------+---------+---------- + +Mix sugar, cornstarch and flour, and add to scalded milk, stirring +constantly. When thickened add well-beaten egg yolks, butter +substitute, salt and vanilla. Cut one banana in pieces over bottom of +crust. Cover with filling, using two and one half cups per pie. Cover +with meringue and brown in a moderate oven. This makes twenty, ten and +three quarter inch pies. + + Number of servings 160 + Amount of one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +BUTTERSCOTCH PIE FILLING + + --------------------+---------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + --------------------+---------+---------+--------+---------+---------- + Milk |8 qt. | | | | + Brown sugar |5 qt. | | | | + Egg yolks |48 | | | | + Flour |1-1/2 qt.| | | | + Cornstarch |1/2 qt. | | | | + Butter substitute | |1-1/2 lb.| | | + Vanilla |1/3 c. | | | | + Salt |2 tbsp. | | | | + Egg whites |48 | | | | + Sugar |4-3/4 c. | | | | + --------------------+---------+---------+--------+---------+---------- + +Scald the milk, reserving sufficient to make a thin paste with the flour +and cornstarch. Add the brown sugar to the scalded milk and pour in the +thickening, stirring constantly. If a dark brown sugar is used, a little +soda may be added to the milk to prevent curdling. When the mixture has +thickened add the fat and egg yolks and cook for a few minutes. Remove +from the fire and add the salt and vanilla. This recipe makes twenty +pies, using two and one half cups per pie. See chocolate pie recipe for +method of making meringue. + + Number of servings 160 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +CHOCOLATE PIE FILLING + + -------------------+----------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + -------------------+----------+---------+--------+---------+---------- + Sugar |5 qt. | | | | + Water |8 qt. | | | | + Yolks |48 | | | | + Flour |1-1/2 qt. | | | | + Cocoa |6 c. | | | | + Butter substitute | |1-1/2 lb.| | | + Salt |2 tbsp. | | | | + Egg whites |48 | | | | + Sugar |4-3/4 c. | | | | + -------------------+----------+---------+--------+---------+---------- + +Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the +boiling water, stirring constantly. When the mixture has thickened add +the well-beaten egg yolks and let cook three or four minutes. Add the +butter substitute. + +Beat the egg whites until they hold their shape. Add the sugar and +continue beating until sugar and egg are thoroughly blended. Avoid +beating the sugar and egg until too stiff to spread. Bake in a moderate +oven. This recipe makes twenty, ten and three quarter inch pies, using +two and one half cups per pie. + + Number of servings 160 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +CREAM PIE FILLING + + -------------------+----------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + -------------------+----------+---------+--------+---------+---------- + Milk |8 qt. | | | | + Sugar |5 qt. | | | | + Cornstarch |1/2 qt. | | | | + Flour |1-1/2 qt. | | | | + Egg yolks |48 | | | | + Butter substitute | |1-1/2 lb.| | | + Salt |2 tbsp. | | | | + Vanilla |1/3 c. | | | | + Egg whites |48 | | | | + Sugar |4-3/4 c. | | | | + -------------------+----------+---------+--------+---------+---------- + +Mix the sugar, cornstarch and flour and add to scalded milk, stirring +constantly. When thickened, add the well-beaten egg yolks, butter +substitute, salt and vanilla. Fill the pie shells, using two and one +half cups per pie and cover with meringue. This recipe makes twenty, ten +and three quarter inch pies. + + Number of servings 160 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +CUSTARD PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Milk |2 gal. | | | | + Eggs, whole |30 | | | | + Egg yolks |15 | | | | + Sugar |3 c. | | | | + Vanilla |3 tbsp. | | | | + Salt |2 tsp. | | | | + Nutmeg |2 tbsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill +the pie shells and sprinkle the nutmeg over the top. Bake in a slow +oven. This recipe makes twelve, ten and three quarter inch pies, using +three and one half cups per pie. + + Number of servings 96 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +LEMON PIE FILLING + + --------------------+---------+---------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST + --------------------+---------+---------+--------+---------+---------- + Water |8 qt. | | | | + Sugar |5 qt. | | | | + Cornstarch |1/2 qt. | | | | + Flour |1-1/2 qt.| | | | + Salt |2 tbsp. | | | | + Egg yolks |48 | | | | + Butter substitute | |1-1/2 lb.| | | + Lemons, grated rind | | | | | + and juice |20 | | | | + Egg whites |48 | | | | + Sugar |4-3/4 c. | | | | + --------------------+---------+---------+--------+---------+---------- + +Mix the sugar, flour and cornstarch and add to the rapidly boiling +water. When thickened, add the fat and egg yolks. Cook for a few +minutes, and when removed from the fire add the lemon juice and grated +rind. Put two and one half cups to each ten and three quarter inch pie +shell and cover with meringue and brown in oven. For method of making +meringue see chocolate pie recipe. This recipe makes twenty pies. + + Number of servings 160 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +PINEAPPLE PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Pineapple, #10 cans |3 | | | | + Juice and water |9 qt. | | | | + Sugar |5 qt. | | | | + Cornstarch |2 c. | | | | + Flour |1-1/2 qt. | | | | + Yolks |48 | | | | + Salt |2 tbsp. | | | | + Lemon juice |6 tbsp. | | | | + Whites |48 | | | | + Sugar |4-3/4 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sugar, flour and cornstarch and add to the rapidly boiling +water. When thickened add the egg yolks. Cook for a few minutes, remove +from the fire and add the lemon juice and pineapple. Fill ten and three +quarter inch shells, using two and one half cups of filling per pie. +Cover with meringue and bake in a moderate oven. For method of making +meringue see chocolate pie recipe. This recipe makes twenty-seven pies. + + Number of servings 216 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + +PUMPKIN PIE FILLING + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |5 c. | | | | + Ginger |5 tsp. | | | | + Cinnamon |6 tbsp. | | | | + Cloves |2 tsp. | | | | + Cornstarch |1/2 c. | | | | + Salt |1 tbsp. | | | | + Pumpkin, #10 can |1 | | | | + Egg yolks |20 | | | | + Milk, hot |4 qt. | | | | + Egg whites |20 | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the dry ingredients and add to the pumpkin. Beat the eggs, add the +scalded milk and pour into the pumpkin and spices, and mix thoroughly. +This fills ten, ten and three quarter inch pie shells, using three and +one half cups per shell. + + Number of servings 80 + Amount in one serving 1/8 pie + Calories in one serving______ + Cost of one serving______ + + +BEVERAGES + + +FRUIT PUNCH + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Grated pineapple |1 qt. | | | | + Lemon juice |1 qt. | | | | + Orange juice |1 qt. | | | | + Grape juice |1 qt. | | | | + Tea infusion |2 qt. | | | | + Water |2-1/2 gal.| | | | + Sugar |2 qt. | | | | + Mint leaves |1/2 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a syrup of the sugar and a quart of the water. While the syrup is +cooling add the mint leaves. Mix the syrup with the fruit juices and +strain. Serve the punch iced. The volume will be somewhat greater if the +fruit pulp is not strained out. + + Number of servings 62 + Amount in one serving 1 c. + Calories in one serving______ + Cost of one serving______ + + +GINGER ALE LEMONADE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Lemon juice |1 qt. | | | | + Sugar |2 qt. | | | | + Water |1 qt. | | | | + Ice water |2 gal. | | | | + Ginger ale |1 gal. | | | | + Mint leaves |1 c. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a syrup of the sugar and water, and while this is cooling add the +mint leaves. Combine the cold syrup, lemon juice and water, and add the +ginger ale. The ginger ale should not be added until just before the +lemonade is to be served. + + Number of servings 56 + Amount in one serving 1 c. + Calories in one serving______ + Cost of one serving______ + + +LEMONADE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Lemon juice |1 qt. | | | | + Sugar |2 qt. | | | | + Water |1 qt. | | | | + Ice water |2 gal. | | | | + ----------------------+----------+------+--------+---------+---------- + +Make a syrup of the sugar and the one quart of water, and let cool. Mix +with the lemon juice and add the ice water. While the syrup is cooling, +mint leaves may be added if desired. + + Number of servings 45 + Amount in one serving 1 c. + Calories in one serving______ + Cost of one serving______ + + +HOT CHOCOLATE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Sugar |3/4 c. | | | | + Grated chocolate |1-1/2 c. | | | | + Salt |1/2 tsp. | | | | + Boiling water |3 c. | | | | + Milk |1 gal. | | | | + Vanilla |2 tsp. | | | | + ----------------------+----------+------+--------+---------+---------- + +Mix the sugar, grated chocolate and salt with the boiling water and cook +until smooth. Add the hot milk and cook ten to fifteen minutes to +develop the flavor. Add vanilla and serve. One half teaspoon of cinnamon +may be added for flavor if desired. + + Number of servings 27 + Amount in one serving 2/3 c. + Calories in one serving______ + Cost of one serving______ + + +URN COFFEE + + ----------------------+----------+------+--------+---------+---------- + INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST + ----------------------+----------+------+--------+---------+---------- + Coffee, ground medium | | | | | + fine |4 c. | | | | + Water |2 gal. | | | | + ----------------------+----------+------+--------+---------+---------- + +Put the ground coffee into an urn sack. Let the boiling water from the +water urn flow over the coffee. Drain the coffee from the faucet of the +urn, and pour the entire amount over the ground coffee twice. This +should make a coffee of good strength. The important points in making +coffee are that the urn should be kept perfectly clean, using clear +water and steel wool or baking soda; the water bags should be kept +washed and well aired; the water used in making the coffee should +always be actively boiling before the coffee is made, and the water in +the jacket should be maintained at boiling temperature. + + Number of servings 48 + Amount in one serving 2/3 c. + Calories in one serving______ + Cost of one serving______ + + + + +CHAPTER VII + + +TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES + + +-----------------------------------+-------+---------------+--------+ + |FOOD MATERIAL |WEIGHT |MEASURE |CALORIES| + +-----------------------------------+-------+---------------+--------+ + |Apples, A. P.,[A] fresh |6 oz. |1 apple | | + | | |100 size | | + | | |box apples | | + |Apples, diced, half-inch cubes |1 lb. |4-1/3 c. | | + |Apricots, dried, A. P.[A] |1 lb. |3 c. | | + | 1 lb. apricots soaked and cooked | | | | + | equals 4-1/2 cups without | | | | + | juice. | | | | + | 1 lb. apricots after soaking and | | | | + | cooking weighs 2-1/2 lb., | | | | + | without juice. | | | | + |Baking powder |1 lb. |2-1/8 c. | | + |Bananas, A. P.[A] |1 lb. |3 medium sized | | + |Beans, dried lima, uncooked |1 lb. |2-2/3 c. | | + | 1 lb. dried lima beans soaked and| | | | + | cooked equals 6-1/2 cups | | | | + | 1 lb. dried lima beans after | | | | + | soaking and cooking | | | | + | weighs 2 lb. 9 oz. | | | | + |Beans, kidney, A. P.[A] |1 lb. |2-2/3 c. | | + | 1 lb. kidney beans soaked and | | | | + | cooked equals 7 cups. | | | | + | 1 lb. kidney beans after soaking | | | | + | and cooking weighs | | | | + | 2 lb. 6-1/2 oz. | | | | + |Beans, navy, A. P.[A] |1 lb. |2-1/3 c. | | + | 1 lb. navy beans soaked and | | | | + | cooked equals 6 cups. | | | | + | 1 lb. navy beans after soaking | | | | + | and cooking weighs 2 lb. 3 oz. | | | | + |Beets, diced, cooked |1 lb. |2-1/2 c. | | + |Bran |1 lb. |10-1/2 c. | | + |Bread, soft, broken |1 lb. |9 c. | | + |Bread, broken stale |1 lb. |9 c. | | + |Bread crumbs, stale, finely sifted |1 lb. |3-1/3 c. | | + |Butter |1 lb. |2 c. | | + |Cabbage, shredded |1 lb. |5-1/2 c. | | + |Celery, quarter-inch pieces |1 lb. |4 c. | | + |Carrots, diced |1 lb. |4 c. | | + |Cheese, cottage, A. P.[A], unmixed |1 lb. |2-2/3 c. | | + |Cheese, N. Y. or Wisc. cream, |1 lb. |2-2/3 c. | | + | fresh, cubed or cut fine | | | | + |Chicken, cooked and cubed |1 lb. |3 c. | | + |Chocolate, cut fine |1 lb. |3-1/2 c. | | + |Cinnamon, ground |1 lb. |4 c. | | + |Cloves, ground |1 lb. |3-3/4 c. | | + |Cocoa |1 lb. |4 c. | | + |Cocoanut, short |1 lb. |7 c. | | + |Coffee, medium ground |1 lb. |4-2/3 c. | | + |Corn, canned |1 lb. |1-3/4 c. | | + |Corn meal |1 lb. |3 c. | | + | 1 lb. corn meal when cooked | | | | + | equals 3-1/2 qt. | | | | + |Cornstarch |1 lb. |3-1/8 c. | | + |Crackers, 2 inches by 2 inches |1 lb. |108 | | + |Crackers, sodas, whole |1 lb. |56 | | + |Crackers, broken |1 lb. |10 c. | | + |Cranberries, uncooked |1 lb. |5 c. | | + |Eggs, whole in shell |1 lb. |8 | | + |Egg whites |1/2 lb.|8 whites = 1 c.| | + |Egg yolks |1/2 lb.|12 yolks = 1 c.| | + |Farina, uncooked |1 lb. |2-2/3 c. | | + | 1 lb. farina when cooked equals | | | | + | 3 qts. | | | | + |Figs, layer, whole |1 lb. |2-1/2 c. | | + |Figs, layer, cut fine |1 lb. |3 c. | | + |Flour, graham |1 lb. |3-2/3 c. | | + |Flour, wheat, unsifted |1 lb. |3-1/2 c. | | + |Gelatin, granulated |1 lb. |3 c. | | + |Ginger |1 lb. |4-1/4 c. | | + |Grapenuts |1 lb. |3-7/8 c. | | + |Grapes, cut and seeded as for salad|1 lb. |2-3/4 c. | | + |Hamburg steak, raw |1 lb. |2 c. | | + |Hominy, pearl |1 lb. |2-1/2 c. | | + |Lard substitute or compound |1 lb. |2-1/8 to | | + | | |2-1/2 c. | | + |Lemons, 300 size |1 lb. |4 lemons | | + |Lemon juice | |4 to | | + | | |5 lemons = 1 c.| | + |Lettuce, average head size |9 oz. |1 head or 10-12| | + | | |salad leaves | | + |Macaroni, broken 1-1/2 inch pieces |1 lb. |5 c. | | + | 1 lb. macaroni when cooked | | | | + | equals 3 qt. | | | | + |Molasses |1 lb. |1-1/3 c. | | + |Mustard |1 lb. |5 c. | | + |Nutmeats, English walnuts, whole |1 lb. |4-3/4 c. | | + |Nutmeats, English walnuts, chopped |1 lb. |4 c. | | + |Nutmeg, ground |1 lb. |3-1/2 c. | | + |Oats, rolled |1 lb. |5-1/2 c. | | + | 1 lb. oats when cooked equals | | | | + | 2-1/3 qts | | | | + |Oils, cottonseed |1 lb |2-1/8 c. | | + |Oleomargarine |1 lb. |2 c. | | + |Oranges, diced |1 lb. |2-1/3 c. | | + |Oranges, whole, 126 size |8 to | | | + | |9 oz. |1 orange | | + |Onions, chopped |1 lb. |3 c. | | + |Paprika |1 lb. |3-3/4 c. | | + |Peaches, dried |1 lb. |3 c. | | + | 1 lb. peaches soaked and cooked | | | | + | equals 4-1/4 cups without | | | | + | juice. | | | | + | 1 lb. peaches soaked and cooked | | | | + | weighs 2-1/2 lb. without juice.| | | | + |Peas, canned, drained |1 lb. |2-2/3 c. | | + |Pepper, white |1 lb. |4-1/4 c. | | + |Pickles, whole |1 lb. |16 if | | + | | |3 in. length | | + | | |22 if | | + | | |2 in. length | | + |Pickles, chopped |1 lb. |3 c. | | + |Pineapple, canned broken pieces |1 lb. |2 c. | | + |Potatoes, unpeeled |1 lb. |3 medium sized | | + |Potatoes, peeled |3/4 lb.|1 lb. before | | + | |after |peeling | | + | |peeling| | | + |Potatoes, diced for creaming |1 lb. |2-1/3 c. diced | | + | | |before peeling | | + |Prunes, A. P.[A] |1 lb. |2-1/2 c. | | + | 1 lb. prunes soaked and cooked | | | | + | equals 3 cups without juice. | | | | + | 1 lb. prunes soaked and cooked | | | | + | weighs 1-5/8 lbs. without | | | | + | juice. | | | | + |Pumpkin, canned |1 lb. |1-3/4 c. | | + |Raisins, seeded |1 lb. |2-1/2 c. | | + |Raisins, seedless |1 lb. |3 c. | | + |Rice, whole |1 lb. |2-1/8 c. | | + | 1 lb. of rice when cooked | | | | + | equals 2 qt. | | | | + |Salmon |1 lb. |2 c. | | + |Salt |1 lb. |2-3/8 c. | | + |Soda |1 lb. |2 c. | | + |Spaghetti |1 lb. |5 c. | | + | 1 lb. spaghetti when cooked | | | | + | equals 2-3/4 qt. | | | | + |Spinach |1 lb. |2 c. | | + |String beans, canned |1 lb. |2 c. | | + |Sugar, brown |1 lb. |2-3/4 c. | | + |Sugar, granulated |1 lb. |2-1/8 c. | | + |Sugar, powdered |1 lb. |2-3/4 c. | | + |Tapioca, pearl |1 lb. |2-3/4 c. | | + | 1 lb. of tapioca soaked and | | | | + | cooked equals 7-1/2 c. | | | | + |Tea |1 lb. |8 c. | | + |Tuna fish |1 lb. |2 c. | | + +-----------------------------------+-------+---------------+--------+ + +[Note A: A. P. = As purchased.] + + + + + INDEX + + + Appearance of food, 8, 9 + + Apple and celery salad, 137 + + Apple dumpling, 143 + + Apple pie filling, 178-179 + + Apple-sauce cake, 168 + + Apple tapioca, 154 + + Apples, baked, 155 + + Apricot pie filling, 179 + + Apricot sauce, 165 + + Asparagus, 46 + creamed, 108 + creamed fresh, 108-109 + on toast, fresh, 109 + + + Bacon muffins, 125 + + Baked beans, 109 + + Banana cream cake, 168-169 + + Banana cream pie filling, 182-183 + + Banana salad, 137 + + Beans, 46 + baked, 109 + + Beans, Lima, with green peppers and pimentos, 110 + string, 110-111 + + Beef, 42-43 + dried, on toast, 82 + rib roast, 87 + + Beef a la mode, 81 + + Beets, 47 + buttered, 111 + + Beverages for cafeteria menus, 13 + for tea-room menus, 40, 41 + list of, 56 + recipes for, 187-190 + + Birds, veal, 95 + + Biscuits, baking-powder, 124 + + Blanc mange, chocolate, 157 + date nut, 158-159 + + Blueberry pie filling, 179-180 + + Boiled salad dressing, 141 + + Bouillon, 73-74 + + Bran muffins, dark, 127 + + Bread, brown, 129 + muffins, 125-127 + nut, 129 + quick, 48-49 + rolls, 49, 125, 130-131 + white, 131 + yeast, 49 + + Bread for cafeteria menus, 12 + for tea-room menus, 38, 39, 40, 41 + recipes for, 124-132 + + Bread pudding, 143-144 + + Breaded veal, 93-94 + + Brown Betty, 144 + + Brown bread, 129 + + Browned potatoes, 118 + + Buttered beets, 111 + cabbage, 112 + carrots, 112-113 + and peas, 113 + onions, 117 + peas, 117-118 + + Butterscotch pie filling, 183 + + + Cabbage, 47 + buttered, 112 + creamed, 112 + in vinegar, 111 + + Cabbage salad, 134 + + Cafeteria, menus for, 11, 13-36 + + Cake, apple-sauce, 168 + banana cream, 168-169 + caramel, 170 + chocolate, 170-171 + chocolate cup, 171 + orange and raisin cup, 173 + spice, 173-174 + white, 175 + + Cakes, list of, 54-55 + recipes for, 168-178 + + Carrot and raisin salad, 134 + + Carrot plum pudding, 148 + + Carrots, 47 + buttered, 112-113 + and peas, 113 + creamed, 113 + + Cauliflower, 47 + + Caramel Bavarian cream, 156 + + Caramel cake, 170 + + Caramel frosting, 176-177 + + Caramel tapioca, 156 + + Celery, 46 + creamed, 114 + + Chart of foods, seasonal, 57-59 + + Cheese dishes, 45 + + Cheese fondue, 102 + + Chicken, 44 + + Chicken a la king, 89 + + Chicken and biscuit, 88 + + Chicken croquettes, 89-90 + + Chicken salad, 140 + + Chicken soup, 74 + + Chocolate, hot, 189 + + Chocolate blanc mange, 157 + + Chocolate bread pudding, 144-145 + + Chocolate cake, 170-171 + + Chocolate cup cakes, 171 + + Chocolate filling, 175-176 + + Chocolate frosting, 177 + + Chocolate icing, 177 + + Chocolate pie filling, 184 + + Chocolate pudding, 157 + + Chocolate rice pudding, 151 + + Chocolate sauce, 152 + + Chocolate souffle, 145 + + Chops, breaded pork, 91-92 + pork, with dressing, 92 + + Cocktails, fruit, 160 + oyster, 99 + + Codfish, 44 + balls, 97-98 + + Coffee, urn, 189-190 + + Color in food, 9 + + Combinations of food, 59-61 + + Combination vegetable salad, 135 + + Cookies, fruit oatmeal crumb, 171-172 + sugar, 174 + + Corn, 46 + scalloped, 115 + + Corned beef hash, 81-82 + + Corn-meal muffins, 126 + + Corn pudding, 114 + + Cornstarch pudding, 158 + + Corn with green peppers and pimentos, 115 + + Cost in menu-making, 6 + + Cottage cheese croquettes, 102-103 + + Cottage cheese salad with celery and green peppers, 138-139 + + Cottage cheese salads, 51 + + Cottage cheese sandwich filling, 132 + + Cottage pudding, 145-146 + + Cranberry and raisin pie filling, 180 + + Cranberry jelly, 166 + + Cranberry sauce, 166 + + Creamed asparagus, 108-109 + cabbage, 112 + carrots, 113 + celery, 114 + onions, 117 + peas, 118 + potatoes, 119 + + Cream filling, 176 + + Cream of celery soup, 76-77 + + Cream of corn soup, 77 + + Cream of Lima bean soup, 77-78 + + Cream of pea soup, 78 + + Cream of spinach soup, 78-79 + + Cream of tomato soup, 79 + + Cream pie filling, 184-185 + + Cream soup, 42 + + Croquettes, chicken, 89-90 + cottage cheese, 102-103 + meat, 83 + rice, 122 + + Crumb muffins, 126-127 + + Custard, baked, 155 + + Custard pie filling, 185 + + Custard sauce, 153 + + Cutlets, egg, 105 + + + Date nut blanc mange, 158-159 + + Date torte, 159 + + Deviled egg salad, 139-140 + + Desserts, list of, 51-56 + for cafeteria menus, 12 + for tea-room menus, 38, 39, 40, 41 + recipes for cold, 154-165 + recipes for hot, 143-154 + + Dietetic principles in menus, 1, 3, 5 + + Dressings for salad, boiled, 141 + French, 141 + mayonnaise, 142 + Thousand Island, 142 + + Dried beef on toast, creamed, 82 + + Dried peach pie filling, 180 + + Dried peach sauce, 166-167 + + + Egg cutlets, 105 + + Egg hard sauce, 153 + + Egg sandwich filling, 132-133 + + Eggplant, 47 + fried, 116 + + Eggs, 45 + + Eggs and ham, scrambled, 105 + + Equipment for preparing menus, 5, 6 + + + Fig tapioca, 159-160 + + Filling, apple pie, 178-179 + apricot pie, 179 + banana cream pie, 182-183 + blueberry pie, 179-180 + butterscotch pie, 183 + chocolate, 175-176 + chocolate pie, 184 + cranberry and raisin pie, 180 + cream, 176 + cream pie, 184-185 + custard pie, 185 + dried peach pie, 180 + gooseberry and raisin pie, 181 + lemon, 176 + lemon pie, 185-186 + loganberry pie, 181-182 + pineapple pie, 186 + pumpkin pie, 187 + rhubarb pie, 182 + + Fillings for cakes, 168-178 + for pies, 178-187 + for sandwiches, 132-134 + for shortcake, 149-150, 150-151 + + Fish, list of, 44 + recipes for, 97-102 + + Fish salads, 51 + + Flavor of food, 10 + + Form of service, 4, 7 + + Forms for special dinners, 70-72 + meat order, 66-67 + menu, 67-69 + use of printed, 66 + + French fried potatoes, 119 + + French salad dressing, 141 + + Fried salmon, 100 + oysters, 99 + + Fritters, 146 + + Frostings, caramel, 176-177 + chocolate, 177 + white, 177-178 + + Fruit cobbler, 146-147 + + Fruit cocktail, 160 + + Fruit gelatin, 160-161 + + Fruit oatmeal crumb cookies, 171-172 + + Fruit punch, 187-188 + + Fruit salad, 138 + + Fruit salads, list of, 51 + + Fruit sandwich filling, 133 + + Fruit sauces, 53 + recipes for, 165-167 + + Fruit whip, 161 + + + Garnishes, 63-65 + + Ginger-ale lemonade, 188 + + Gingerbread, 172 + + Glazed sweet potatoes, 121 + + Gooseberry and raisin pie filling, 181 + + Graham muffins, 127 + + Grapefruit salad, 138 + + Grapenut pudding, 147-148 + + + Halibut, 44 + fried, 98 + + Ham, baked, 91 + + Hamburg balls, 82 + + Ham sandwich filling, 133-134 + + Hard sauce, 153-154 + + Hash, 83 + corned beef, 81-82 + + Hearts, breaded veal, 94 + veal in casserole, 95-96 + + Hominy, 47 + + + Ice creams, 53-54 + + Ices, 54 + + + Lamb, 43 + roast, 90 + + Left-overs, 14 + utilization of, 6-7, 61-62, 73 + + Lemonade, 188 + ginger-ale, 188 + + Lemon filling, 176 + + Lemon pie filling, 185-186 + + Lemon sauce, 154 + + Liver and bacon, 96-97 + + Lobster salad, 140 + + Loganberry pie filling, 181-182 + + + Macaroni, 47 + + Macaroni and cheese, 103 + + Maple nut mold, 161-162 + + Mashed potatoes, 119-120 + rutabagas, 122-123 + + Mayonnaise dressing, 142 + + Measures, use of, 73 + + Meat croquettes, 83 + + Meat dishes, miscellaneous, 45 + + Meat for cafeteria menu, 11 + for tea-room menu, 37, 39, 40, 41 + + Meat loaf, 84 + with tomato and celery, 84-85 + + Meat order form, 66-67 + + Meat pie, 85 + with dressing, 86 + + Meat salads, 51 + + Meat stew, 86 + + Meat substitutes, 45 + recipes for, 102-106 + + Meats, list of, 42-44 + recipes for, 81-97 + + Menu form, 67-69 + + Menu planning, 1-7, 13 + charts and lists for, 42-62 + consideration of patrons in, 2 + dietetic principles in, 1, 3, 5 + equipment in, 5, 6 + for an institution, 1-2, 3, 4, 5, 6 + for a school lunch, 2 + left-overs in, 6-7 + variety of food in, 3, 4, 5 + + Menus, breakfast, 14, 16, 18, 20-21, 23, 25, 27-28, 29-30, 32, 34-35 + dinner, 15-16, 17-18, 20, 22-23, 24-25, 26-27, 29, 31-32, 33-34, 36 + lunch, 14-15, 16-17, 19, 21-22, 23-24, 26, 28, 30-31, 32-33, 35, 37 + standard cafeteria, 11 + tea-room, 36-41 + thirty days' menus for cafeteria, 13-36 + + Mousse, 53 + + Muffins, bacon, 125 + corn-meal, 126 + crumb, 126-127 + dark bran, 127 + graham, 127 + plain, 128 + raised, 127 + + Mustard sauce, 106 + + Mutton, 43 + + + Noodle soup, 75 + + Norwegian prune pudding, 162-163 + + Nut bread, 129 + + + Odor of food, 9 + + Old-fashioned baked rice pudding, 151-152 + + Onions, 47 + buttered, 117 + creamed, 117 + + Orange and raisin cup cakes, 173 + + Oyster cocktail, 99 + + Oyster stew, 80 + + Oysters, 44 + fried, 99 + scalloped, 100 + + + Palatability of food, 8 + + Parsley buttered potatoes, 120 + + Parsnips, 48 + + Peanut butter soup, 80 + + Peas, 48 + buttered, 117-118 + creamed, 118 + + Peppers, 48 + + Pie crust, 178 + + Pie fillings, 178-179 + + Pie, meat, 85 + with dressing, 86 + Washington, 174-175 + + Pies, one-crust, 56 + two-crust, 55-56 + + Pineapple pie filling, 186 + + Pineapple pudding, 162-163 + + Pineapple tapioca pudding, 163-164 + + Pork, 43 + roast, 92-93 + + Pork chops breaded, 91-92 + with dressing, 92 + + Potato salad, 135 + + Potatoes, 45-46 + browned, 118 + creamed, 119 + French fried, 119 + glazed sweet, 121 + mashed, 119-120 + parsley buttered, 120 + scalloped, 120-121 + stuffed baked, 121 + + Potatoes for cafeteria menu, 12 + + Prune and cottage cheese salad, 139 + + Prunecot filling for shortcake, 149-150 + + Prune gelatin, 163 + + Prune pudding, 149 + + Prune sauce, 167 + + Pudding, bread, 143-144 + carrot plum, 148 + chocolate, 157 + chocolate bread, 144-145 + chocolate rice, 151 + cold, 52-53 + corn, 114 + cornstarch, 158 + cottage, 145-146 + grapenut, 147-148 + hot, 51-52 + Norwegian prune, 162 + old-fashioned baked rice, 151-152 + pineapple, 162-163 + pineapple tapioca, 163-164 + prune, 149 + snow, 164-165 + steamed molasses, 148-149 + + Pumpkin pie filling, 187 + + Punch, fruit, 187-188 + + + Quality of food, 8 + + Quick bread, 48-49 + + + Raised muffins, 127 + + Raisin tapioca, 164 + + Recipes, 73-190 + + Rhubarb, baked, 167 + + Rhubarb pie filling, 182 + + Rib roast of beef, 87 + + Rice, 48 + + Rice and cheese, 104 + + Rice and nut loaf, 104 + + Rice croquettes, 122 + + Rice with hard sauce, 152 + + Rolls, 49 + baking-powder cinnamon, 125 + cinnamon, 130 + Parker house, 130-131 + + Rutabagas, 48 + mashed, 122-123 + + + Salad, apple and celery, 137 + banana, 137 + cabbage, 134 + carrot and raisin, 134 + chicken, 140 + combination vegetable, 135 + cottage cheese, 51 + with celery and green peppers, 138-139 + deviled egg, 139-140 + fish, 51 + fruit, 51, 138 + grapefruit, 138 + lobster, 140 + meat, 51 + potato, 135 + prune and cottage cheese, 139 + tomato jelly, 136 + vegetable, 50 + gelatin, 136-137 + + Salad dressings, 142-145 + + Salads for cafeteria menus, 12 + for tea-room menus, 38, 39, 40, 41 + list of, 50-51 + recipes for, 132-142 + + Salmon, 44 + fried, 100 + scalloped, 101 + + Salmon loaf, 101 + + Sandwiches for tea-room menus, 40, 41 + list of, 49-50 + recipes for, 132-134 + + Sausage, 93 + + Sauces, apricot, 165 + chocolate, 152 + cranberry, 166 + custard, 153 + dessert, 152-154 + dried peach, 166-167 + egg, hard, 153 + fruit, 53, 165-167 + hard, 153-154 + lemon, 154 + meat, 106-108 + mustard, 106 + prune, 167 + tartare, 106-107 + tomato, 107 + white, 107-108 + + Scalloped corn, 115 + potatoes, 120-121 + oysters, 100 + salmon, 101 + tomatoes, 123-124 + + Scrambled eggs and ham, 105 + + Sequence of foods in menus, 3 + + Servings, size of, 8 + arrangement of, 9 + + Shapes of food, 9 + + Sherbets, 54 + + Shortcake, 150 + prunecot filling for, 149-150 + strawberry filling for, 150 + + Snow pudding, 164-165 + + Soups, recipes for, 73-80 + bouillon, 73-74 + chicken, 74 + cream, 42 + cream of celery, 76-77 + cream of corn, 77 + cream of Lima bean, 77-78 + cream of pea, 78 + cream of spinach, 78-79 + cream of tomato, 79 + noodle, 75 + oyster stew, 80 + peanut butter, 80 + stock, 42 + tomato rice, 75-76 + vegetable, 76 + + Soups for tea-room menus, 37, 39, 40, 41 + + Spaghetti, 47 + + Spice cake, 173-174 + + Spinach, 48 + + Spinach and egg, 123 + + Squash, 48 + + Steak, Swiss, 87 + + Steamed molasses pudding, 148-149 + + Stewed tomatoes, 124 + + Stews, meat, 86-87 + oyster, 80 + + Stock soups, 42 + + Strawberry shortcake filling, 150 + + Stuffed baked potatoes, 121 + + Succotash, 116 + + Sugar cookies, 174 + + Sweetbreads, 96 + + Swiss steak, 87 + + + Table of weights and their approximate measures, 191-194 + + Tapioca cream, 165 + + Tartare sauce, 106-107 + + Tea rooms, menus for, 36-41 + + Temperature of food, 9 + + Thousand Island salad dressing, 142 + + Tomato jelly salad, 136 + + Tomato rice soup, 75-76 + + Tomato sauce, 107 + + Tomatoes, 48 + scalloped, 123-124 + stewed, 124 + + Trout, 44 + + Turnips, 48 + + + Variety of food, 3, 4, 5, 10 + + Veal, 43-44 + breaded, 93-94 + roast, 94 + + Veal birds, 95 + + Veal hearts, breaded, 94 + en casserole, 95-96 + + Vegetable gelatin salad, 136 + + Vegetable salads, 50-51 + combination, 135 + + Vegetable soup, 76 + + Vegetables for cafeteria menus, 12 + for tea-room menus, 38, 39, 40, 41 + list of, 45-48 + recipes for, 108-124 + + + Washington pie, 174-175 + + Weiners, 88 + + White breads, 131 + + White cake, 175 + + White frosting, 177-178 + + White sauce, 107-108 + + Whitefish, 44 + + + Yeast breads, 49 + + + + + +End of Project Gutenberg's Quantity Cookery, by Lenore Richards and Nola Treat + +*** END OF THIS PROJECT GUTENBERG EBOOK QUANTITY COOKERY *** + +***** This file should be named 38615.txt or 38615.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/8/6/1/38615/ + +Produced by Jason Isbell, David Clarke and the Online +Distributed Proofreading Team at https://www.pgdp.net (This +file was produced from images produced by Core Historical +Literature in Agriculture (CHLA), Cornell University) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +https://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need are critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at https://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +https://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at https://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit https://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including including checks, online payments and credit card +donations. To donate, please visit: https://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart was the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + https://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. diff --git a/38615.zip b/38615.zip Binary files differnew file mode 100644 index 0000000..f6e5ec4 --- /dev/null +++ b/38615.zip diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..3eb9238 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #38615 (https://www.gutenberg.org/ebooks/38615) |