Project Gutenberg's Quantity Cookery, by Lenore Richards and Nola Treat This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.net Title: Quantity Cookery Menu Planning and Cooking for Large Numbers Author: Lenore Richards Nola Treat Release Date: January 18, 2012 [EBook #38615] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK QUANTITY COOKERY *** Produced by Jason Isbell, David Clarke and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images produced by Core Historical Literature in Agriculture (CHLA), Cornell University)
Transcriber's Note: En-dashes representing ranges of numbers within tables have been replaced by the word "to." So something like "6½--7¼ cups." in the original is often represented by "6½ to 7¼ cups." in this version.
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
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
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
[Pg 1] Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures.
On the other hand successful menu planning is not especially difficult. Like any other art it requires careful study and observance of a few simple rules.
Of course, it is impossible to formulate one set of rules that will apply to all situations. Each manager must make his own rules based on the conditions he has to meet. There are, however, certain basic principles to be recognized and followed. If the ensuing chapters succeed in explaining these principles and in emphasizing their importance, the authors' purpose will have been served.
In planning menus for an institution the manager must:
Keep in mind the nature of the institution; its purpose; the character of its patronage.
Follow certain dietetic principles.
Maintain constant variety in the food.
[Pg 2] Keep menus appropriate to the temperature; the weather; the season; occasional holidays.
Recognize the limitations imposed by equipment; amount and kind of help; range of cost permitted; left-over foods to be used; form of service.
The first point to consider in planning a menu is the type of institution to be served. For reasons that are obvious, the purpose of the high school cafeteria is very different from that of the metropolitan hotel, while neither of these has the same object as the municipal tuberculosis sanitarium.
The age, sex, nationality, economic condition and occupation of the patrons must be kept in mind. The adult demands a freedom of choice which may be denied children. For this reason the content of the grade school lunch may be fixed in an arbitrary way, while this will not do when one is dealing with adults of any class. For instance, grade school children are satisfied with the morning bowl of bread and milk and the noon lunch of bread and soup. Adults, even in a charitable home, would undoubtedly complain of the simplicity of such meals. The high school lunchroom may eliminate coffee from its menu and have frequent "pieless" days. Any such attempts to regulate the diet of adults, except for patriotic reasons such as were the incentive to denial during the war, are highly inadvisable.
As far as the food elements are concerned, the same kinds of food may be served to boys and girls or to men and women. But, practically, they will not eat the same foods with equal satisfaction, and this should influence the planning of menus in different institutions.
School lunch managers and social service workers have found that in order to accomplish their aims they have to recognize racial food tastes.
[Pg 3] The economic condition of the group to be served may limit variety in the menu, on the one hand, or may permit of maximum variety on the other. The eight-page menu of the fashionable tea room as definitely reflects the ability of the patrons to pay as does the simple meal of three or four dishes served the immigrants at Ellis Island.
The occupation of the patrons, whether active or sedentary, determines to a large extent the kind of food served to them, from the dietetic standpoint and from the commercial standpoint as well. The lumberjacks of the north woods require a diet very different in quality and quantity from that of the telephone operators in a city exchange.
In institutions serving set menus, with little or no choice, special attention should be given to dietetic principles. Examples of such institutions are college dining halls or dormitories, hospitals, benevolent "homes," boarding houses, fraternities and clubs.
For those who have had little or no training in dietetics and who yet have the responsibility of planning menus, it may be said that if ample variety is provided, with emphasis on fruits and vegetables, the dietetic requirements will probably be met.
The sequence of foods in the menu is important. Where several courses are to be served, and it is the aim of those planning the menu to keep the appetite stimulated, acids, meat extractives and warm foods should be served first. Cloying foods such as sweets, very cold foods and foods which are satisfying tend to depress the appetite and hence have no place in the first course of a meal, except for luncheon where the menu may be very simple. In institutions which have fixed menus, it is especially desirable that the meal, no matter how simple, be so planned that it may be served in courses. [Pg 4] Children especially are likely to hurry through their meals, and the serving of food in courses prevents too rapid eating. It is true, of course, that extra service requires more labor, and so may not prove possible, even though desirable.
The responsibility for maintaining a constant variety in food calls for the continued exercise of initiative, the determination to avoid monotonous repetition, a mind open to new foods and new methods of preparation and systematic marketing trips in order to keep in touch with seasonal changes. Perhaps the most frequent criticism of institutions is on the lack of variety in meals. Hotels, clubs and tea rooms can draw trade by serving out-of-season foods when they first appear in the market. Institutions whose purchases are limited by a budget should make the most of seasonal foods when the market is at its height and the food is cheapest. Such institutions should avoid serving foods that are not actually in season. Serving berries or melons before the height of the season dulls the appetite of the patron for these foods so that by the time they have become economical to serve he has tired of them.
Variety should be introduced not only in the kinds of food but in the preparation, garnish and service. Even in charitable homes and other institutions where the aim is to serve at a minimum cost, the menus can be made attractive through variety in preparation. Corn meal and cottage cheese, two of the least expensive foods we have, can be utilized in a wide variety of ways. There should be no hesitation about serving new dishes, for maximum variety is essential to a happy patronage whether in the tea room or the benevolent institution. The point to be kept in mind, where the guest has the privilege of selection, is that all the variety should not come within the day or meal but within the week or month. [Pg 5] Surprise always helps to induce appetite and this fact is as applicable to the menu in the children's home as to that of the tea room.
It is good business practice as well as good dietetic practice to plan meals according to the weather and the time of year. Hot, heavy foods sell best in cold weather. Cool, crisp, fresh foods sell best on the hottest days. The public is very susceptible to weather conditions. Holidays give a popularity to certain foods which they enjoy at no other time of the year. It is good business to make the most of these foods by serving them on appropriate days.
There are definite relations between the menu and the equipment available for its execution. For instance, a menu which calls for oven cooking to the exclusion of the use of the top of the stove or supplementary steamers will be impossible to carry out. The menu should be planned in order that the cooking may be divided between all the available equipment, such as ovens, steamers and top space on stoves. In the kitchen, as in the industrial plant, it is good management to give space only to efficient equipment and to use that equipment to its maximum capacity.
Again, incomplete equipment may have to be considered in planning the menu. If there is no power machinery the amount of hand work or heavy physical preparation called for may have to be cut down in accordance with the equipment at hand. In serving large numbers power machinery will often pay for itself in a few months through the saving in labor. It will not only do the work better and more humanely but will allow a much greater variety of food. In the matter of equipment the institution must get away from the idea that it is a large home, with working [Pg 6] conditions as they have been in the average home. It should consider itself an industrial plant where one of the aims is maximum production with minimum labor; and it should realize that proper equipment and proper working conditions are necessary in the accomplishment of this aim. Even though the labor supply may be adequate, efficient planning of menus demands that there be an adjustment between those foods requiring much labor and those requiring little, so that proper balance may be maintained.
In discussing the limitations in menu making the element of cost has come up again and again. It becomes a definite restriction in institutions that work on a budget, or where the group to be served demands good wholesome food at the lowest price. As examples of such institutions there are the factory cafeteria, the school lunch and the college cafeteria.
Though menus must be made out in advance of the day when they are to be used, they should be sufficiently elastic to allow for proper utilization of left-overs. Using left-overs may mean very little change and substitution, or may require complete revision of the day's meals. Left-overs must be used, for it is only by constant care that the food cost can be kept down to a minimum. That this is true of all institutions, whether great or small, is shown by the extreme care exercised in the largest hotels to the end that no food shall be wasted. Where there is family service, rather than plate service from the kitchen, there will probably be a large amount of left-over food. It requires a good deal of ingenuity to use these left-overs in some other form so as to maintain variety and that element of surprise which is so essential. In the cafeteria or other institution using à la carte service the left-over problem is not so serious. [Pg 7] It is very nicely taken care of in tea rooms and hotels which serve a club luncheon, the menu for which may be chiefly made up from the left-overs.
It is obvious that the form of service may influence the kind and extent of the menu. That is, the cafeteria can serve a large variety of dishes because the patrons wait on themselves. A similar choice or variety is impracticable where there is table service, except in hotels, restaurants and tea rooms where cost is not so great a factor.
[Pg 8] Provided the principles of good nutrition have not been violated, the main basis for judging any meal is palatability. Palatability depends upon appearance and quality. Appearance in turn depends upon quantity, color, form and service upon the plate. Quality is determined by odor, flavor, temperature, texture and consistency. Reduced to outline form, the elements of palatability are:
quantity color form neatness arrangement |
||||
appearance | ||||
Palatability | ||||
quality | odor temperature flavor texture consistency |
|||
Commercially and aesthetically it is unwise to make servings too large. Every one has had the experience of being served with more food than can be eaten with relish and without waste. The effect is to surfeit the appetite and to limit the variety which a patron may have, unless he is able financially to order the variety; in which case he is obliged to leave some food uneaten. In any institution which serves à la carte, it is better to adjust portions and prices to the end that the patron [Pg 9] may have some variety in his meal without prohibitive expense.
Color is important in inducing appetite. The cafeteria counter displaying a buff-colored pie, snow pudding, rice custard and yellow cake does not tempt patrons to buy. A basket of fruit, a bright-colored gelatin dessert or attractive garnishes may transform a drab meal into a most interesting one. Particularly in all kinds of plate service, attention must be paid to color, for while clashing color combinations must be avoided, some color must be used to give the food an appetizing appearance. A great deal of our food is very neutral in color and admits of a liberal use of garnishes of one kind or another.
As a rule articles of food served together should be of diverse shapes. One may enjoy a croquette, a stuffed baked potato, peas in timbales and a roll in the same meal, but it is usually unwise to serve them on the same plate.
The necessity for neatness and orderly arrangement of servings is obvious. At large parties where there is plate service it is wise to make up a sample plate before the time of serving in order to determine the best arrangement of food and in order actually to show those who are to dish up the food how each plate must look when it is placed before the guest. One who is inexperienced in planning menus, especially for parties, should accustom himself to visualizing the meal as it will appear when written upon the menu card and as it will appear upon the plate. A menu which has seemed very good when planned will often be unsatisfactory when actually served because some of the above points have been overlooked.
Odor and temperature are important factors in quality. It would seem superfluous to say that hot things must be served hot and cold things [Pg 10] must be served cold, yet in serving large numbers the strict observance of these rules is one of the difficult problems to be solved. It can be solved, however, with efficient equipment properly arranged, a carefully thought out organization of service and unceasing care.
Repetition of texture and consistency should also be avoided. That is to say, there should be the maximum variety in preparation of food in order that no meal shall contain two or more creamed dishes, fried foods, foods with custard basis or foods with bread foundation.
If a score card were made out for judging a meal, flavor would perhaps be given the most importance. Here again care must be taken to avoid duplicating flavors. Too many strong flavors or too many bland flavors are undesirable. While strong flavors stimulate the appetite it is unwise to employ them continually, especially where the same group of people is being served day after day. A more blandly flavored diet is likely to be less palling and more constantly inviting.
In serving the public, whether it be in the hospital, the college dormitory or the commercial restaurant, the aim should always be to have the food better than that to which the patrons are accustomed.
In almost any kind of food work, and especially in institutional food work, visiting trips to the best hotels, tea rooms, inns, cafeterias and restaurants are invaluable, since they impart a knowledge of the way things are done, which in turn creates a confidence and assurance that nothing else can give.
[Pg 11] Though it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafeterias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal. Furthermore too much variety makes for sameness from day to day. In all cafeterias where the same group is served each day, and where there is little or no competition, a simpler menu may be used. The following menu outline is suggested for use in the average cafeteria.
1 soup
2 meats
(1 meat substitute)
1 kind of potatoes
2-3 vegetables
1-2 hot breads
1-2 sandwiches
2-3 salads
2-3 relishes
6-8 desserts
4 beverages
Meats
One inexpensive meat should be served in each meal.
Two made-over meats should not be served in the same meal.
Two kinds of beef or pork or two kinds of any other variety of meat should not be served in the same meal. [Pg 12]
Potatoes
Creamed potatoes may be served with meat lacking gravy or sauce.
It is seldom advisable to serve mashed potatoes unless there is a meat gravy to offer with them.
Vegetables
When possible one vegetable should be starchy and one should be succulent.
Two creamed or two fried or two buttered vegetables should not be served in the same meal.
Breads
Raised breads and quick breads give a good variety.
Salads
There should be at least one inexpensive salad.
The variety in salads may consist of one fruit salad, one vegetable salad and one salad in which protein predominates, such as cottage cheese, meat or fish.
Head lettuce salad is universally popular and may appear at every meal.
In salad dressings, there should always be a cooked dressing, French dressing and mayonnaise. Other varieties may be added as desired.
Desserts
Variety in desserts includes:
Fruit in some form.
A pudding with a dough or bread foundation.
Two cold puddings.
One kind of ice cream.
One kind of cake.
One kind of pie.
[Pg 13]
One-crust and two-crust pies should so far as possible be alternated in successive menus.
Two or more kinds of pie may be demanded, but when possible patrons should be educated to other choices in desserts.
Beverages
Milk should be served in bottles (with provision for opening).
The careful manager spends a great deal of time in menu planning. If some systematic method of menu making can be adopted and used with a mind constantly alert to seasonal changes in foods, new and attractive dishes and variety in serving, the plan may result in saving much of this time.
A set of menus for thirty days has been worked out, with the idea that they may be repeated at the end of that time without too monotonous repetition. No Sunday meals are included since the majority of cafeterias are closed on that day. The Friday menus occur on the fifth day and every sixth day thereafter. No menu is shown for Saturday night when, if a meal is served, it may consist of popular dishes such as chicken in some form, waffles or steaks, along with such left-overs as it may be desirable to use.
The menus are intended to serve as a foundation to which may be added new dishes and seasonable fruits and vegetables, a suggestive list of which is given elsewhere (see pages 57-59). From these foundation menus may be eliminated such dishes as are unpopular or out of season, or which for any reason it is impractical to serve. Commercial cafeterias may find it necessary to add other choices to these menus. Very small [Pg 14] cafeterias may offer fewer choices. The majority of establishments, however, will find this variety ample, the idea being to serve the maximum variety within the week rather than within the day or meal.
A star has been used to indicate those dishes in which left-overs may be used to particular advantage.
Date Monday | Date Tuesday | Date Wednesday |
---|---|---|
BREAKFAST | BREAKFAST | BREAKFAST |
Fruits | Fruits | Fruits |
Grapefruit Prunes Apples Stewed cherries | Oranges Bananas Apricots Canned pears | Grapefruit Baked apples Stewed figs Canned plums |
Cereals | Cereals | Cereals |
Cream of wheat, chopped figs Grapenuts Puffed rice | Cream of barley Post toasties Puffed wheat | Oatmeal Shredded wheat Grapenuts |
Hot Dishes | Hot Dishes | Hot Dishes |
Fried eggs Bacon Wheat muffins | Pancakes Cinnamon toast Poached Eggs | Fried mush Broiled Ham Toast |
LUNCH | LUNCH | LUNCH |
Soup | Soup | Soup |
Cream of lima bean soup | Oyster stew | Vegetable soup |
Meats | Meats | Meats |
Veal roast, gravy Creamed dried beef on toast | Pork chops **Cheese fondue | Leg of lamb, mint sauce Hamburg balls |
Vegetables | Vegetables | Vegetables |
[Pg 15] Mashed potatoes Buttered peas Cabbage au gratin | Creamed potatoes Boiled onions Buttered carrots Fried apples | Mashed potatoes Scalloped tomatoes Creamed celery |
Salads | Salads | Salads |
Pear salad Head lettuce salad Tomato salad | Orange salad Head lettuce salad Cabbage salad | Peach salad Head lettuce salad Tuna fish salad |
Breads | Breads | Breads |
Cinnamon rolls **Ham and pickle sandwiches | Wheat muffins | Corn bread Raisin and nut sandwiches |
Desserts | Desserts | Desserts |
**Chocolate bread pudding with vanilla sauce Fruit Fig tapioca **Fruit whip Caramel cake Banana cream pie Ice cream | **Prunecot shortcakes Fruit Snow pudding, custard sauce Chocolate blanc mange with nuts White cake, lemon filling, white frosting Pumpkin pie Ice cream | Carrot plum pudding, vanilla sauce Fruit Baked rhubarb Baked custard Cocoanut cake Cranberry pie Ice cream, chocolate sauce |
DINNER | DINNER | DINNER |
Soup | Soup | Soup |
Cream of celery soup | Peanut butter soup | Clear tomato soup |
Meats | Meats | Meats |
Swiss steak Tongue, mustard sauce | Rib roast of beef Veal stew | Baked ham **Cottage cheese croquettes, cream sauce |
Vegetables | Vegetables | Vegetables |
Browned potatoes **Corn pudding Mashed turnips | Mashed potatoes Creamed asparagus Buttered beets | Glazed sweet potatoes Creamed hominy String beans |
Salads | Salads | Salads |
[Pg 16] Sardine salad Head lettuce salad Cottage cheese salad | Pineapple and celery salad Head lettuce salad Spinach and egg salad | Banana salad Head lettuce salad Deviled egg salad |
Breads | Breads | Breads |
Hot rolls | Baking-powder biscuits | Raised muffins |
Desserts | Desserts | Desserts |
Cottage pudding, lemon sauce Fruit Pineapple pudding Baked apples White cake, nut icing Chocolate pie Ice cream | **Rice and raisin pudding, hard sauce Fruit **Fruit cocktail Caramel tapioca Chocolate cake Apple pie Ice cream | Grapenut pudding, lemon sauce Fruit Loganberry tapioca Apricot whip Ginger cake Lemon pie Ice cream |
Date Thursday | Date Friday | Date Saturday |
---|---|---|
BREAKFAST | BREAKFAST | BREAKFAST |
Fruits | Fruits | Fruits |
Oranges Pineapple Apple-sauce Bananas | Grapefruit Peaches Apricots Baked apples | Grapefruit Oranges Royal Anne cherries Prunes |
Cereal | Cereal | Cereal |
Malt of wheat Grapenuts Post toasties | Corn meal mush Puffed rice Shredded wheat | Rice boiled in milk Grapenuts Post toasties |
Hot Dishes | Hot Dishes | Hot Dishes |
French toast Toast Boiled eggs | Toast Date muffins Poached eggs | Bacon and eggs Toast Pancakes |
LUNCH | LUNCH | LUNCH |
Soup | Soup | Soup |
Cream of corn soup | Cream of tomato soup | Noodle soup |
Meats | Meats | Meats |
[Pg 17] Creamed sweetbreads on toast Beef à la mode | Baked halibut, tartare sauce Egg cutlets, cream sauce | Roast beef, gravy **Spanish rice |
Vegetables | Vegetables | Vegetables |
Parsley buttered potatoes Steamed rice in milk Fried eggplant Buttered cabbage | Baked potato Fried parsnips Buttered asparagus on toast | Mashed potato String beans Spinach and egg |
Salads | Salads | Salads |
Fruit salad Head lettuce salad Raisin and carrot salad | Prune and cottage cheese salad Head lettuce salad Perfection salad | Grapefruit salad Head lettuce salad Asparagus salad |
Breads | Breads | Breads |
Baking-powder biscuits and honey | Bran muffins | Parker House rolls |
Desserts | Desserts | Desserts |
Loganberry cobbler Fruit Maple nut mold, custard sauce Fruit cocktail Cake with fudge frosting Pineapple pie Ice cream | Apple dumplings, lemon sauce Fruit Cocoanut custard Cornstarch pudding, chocolate sauce Spice cake Blackberry pie Ice cream | Orange fritters, syrup Fruit Norwegian prune pudding **Fruit gelatin Angel cake **Mince pie Ice cream |
DINNER | DINNER | DINNER |
Soup | Soup | Soup |
Cream of pea soup | Creole soup | |
Meats | Meats | Meats |
Roast pork loin, gravy Macaroni and cheese | Breaded veal chops **Scalloped fish in ramekins | |
Vegetables | Vegetables | Vegetables |
[Pg 18] Mashed potatoes Baked lima beans with green peppers and pimentos Spinach and lemon | Creamed potatoes Buttered onions Rice croquettes with jelly | |
Salads | Salads | Salads |
Peach salad Head lettuce salad Tomato salad | Orange salad Head lettuce salad Celery hearts | |
Breads | Breads | Breads |
Corn muffins | Cottage rolls | |
Desserts | Desserts | Desserts |
Chocolate soufflé Fruit Caramel Bavarian Baked apples Sugar cookies Apricot pie Ice cream | Steamed molasses pudding, egg hard sauce Fruit **Fruit gelatin Tapioca cream Individual tea cakes with raisins Butterscotch pie Ice cream |
Date Monday | Date Tuesday | Date Wednesday |
---|---|---|
BREAKFAST | BREAKFAST | BREAKFAST |
Fruits | Fruits | Fruits |
Apples Sliced oranges Plums, red canned Prunes | Bananas Grapefruit Apricot sauce Stewed, red, pitted cherries | Grapes Oranges Apple sauce Royal Anne cherries |
Cereal | Cereal | Cereal |
Post toasties Grapenuts Corn meal mush | Shredded wheat Puffed rice Oatmeal | Malt of wheat Grapenuts Post toasties |
Hot Dishes | Hot Dishes | Hot Dishes |
[Pg 19] French toast Boiled eggs Toast | Fried mush Toast Bacon | Doughnuts Toast Scrambled eggs |
LUNCH | LUNCH | LUNCH |
Soup | Soup | Soup |
Clear tomato soup | Cream of potato soup | Noodle soup |
Meats | Meats | Meats |
Baked ham Spaghetti and cheese | Roast pork and gravy Beef stew | Creamed chicken on toast Meat loaf |
Vegetables | Vegetables | Vegetables |
Browned sweet potatoes Creamed cabbage Baked navy beans | Mashed potatoes **Corn pudding Buttered beets | Parsley buttered potatoes Creamed carrots Spinach and lemon |
Salads | Salads | Salads |
Banana salad Shredded lettuce salad **Potato salad | Nut, celery, cabbage salad Head lettuce salad Prune and peanut butter salad | Sardine salad Head lettuce salad Mashed potato salad |
Breads | Breads | Breads |
Brown bread | Raisin bread Egg and pickle sandwiches | Baking powder biscuits Cottage cheese, green pepper and nut sandwiches |
Desserts | Desserts | Desserts |
[Pg 20] Peach shortcake Fruit Chocolate pudding Caramel tapioca White cake with orange filling and frosting Custard pie Ice cream | Apple puff pudding, lemon sauce Fruit Floating Island Cranberry sauce Chocolate cake Rhubarb pie Ice cream | **Bread pudding, vanilla sauce Fruit Apricot whip Maple nut mold, custard sauce White cake, white icing Banana cream pie Ice cream |
DINNER | DINNER | DINNER |
Soup | Soup | Soup |
Cream of lima bean soup | Cream of celery soup | Cream of pea soup |
Meats | Meats | Meats |
Rib roast, gravy Frankfurters | Veal birds Creamed dried beef on toast | Short ribs of beef Sausage balls |
Vegetables | Vegetables | Vegetables |
Mashed potatoes Stewed tomatoes Scalloped eggplant | Baked potatoes String beans Buttered asparagus | Browned potatoes Buttered onions **Succotash |
Salads | Salads | Salads |
Fruit salad Head lettuce salad Perfection salad | Grape and celery salad Head lettuce salad Cottage cheese salad | Banana and nut salad Head lettuce salad Tuna fish and celery salad |
Breads | Breads | Breads |
Graham muffins | Corn bread | Nut bread |
Desserts | Desserts | Desserts |
Lemon rice pudding Fruit Baked custard **Fruit gelatin Raisin rocks Blueberry pie Ice cream | Chocolate soufflé Fruit **Fruit cocktail Baked prune whip with nuts Doughnuts Pineapple pie Ice cream | **Brown Betty, lemon sauce Fruit Pineapple tapioca **Fruit Bavarian Washington pie, cream filling Raisin pie Ice cream |
Date Thursday | Date Friday | Date Saturday |
---|---|---|
BREAKFAST | BREAKFAST | BREAKFAST |
Fruits | Fruits | Fruits |
[Pg 21] Apples Bananas Pineapple Pears | Peaches Prunes Oranges Stewed figs | Cherries Baked apples Grapefruit Peaches |
Cereal | Cereal | Cereal |
Cream of rye Puffed wheat Cornflakes | Oatmeal Shredded wheat Grapenuts | Cream of barley Puffed rice Post toasties |
Hot Dishes | Hot Dishes | Hot Dishes |
Fried eggs French toast Toast Broiled ham | Poached eggs on toast Toast Rice pancakes | Fried eggs Toast Muffins |
LUNCH | LUNCH | LUNCH |
Soup | Soup | Soup |
Cream of corn soup | **Vegetable soup | Cream of spinach soup |
Meats | Meats | Meats |
Swiss steak Creamed eggs on on toast | Veal roast with dressing Scalloped salmon | Breaded pork chops Veal hearts en casserole |
Vegetables | Vegetables | Vegetables |
Baked potato Mashed rutabagas Creamed celery | Mashed potato Buttered beets Creamed onions | Scalloped potatoes Buttered carrots String beans |
Salads | Salads | Salads |
Orange salad Head lettuce salad Tomato aspic | Grapefruit salad Head lettuce salad **Combination vegetable salad | Pineapple with cottage cheese Head lettuce salad Perfection salad |
Breads | Breads | Breads |
[Pg 22] Brown bread | Raised muffins **Fruit sandwiches | Cinnamon rolls |
Desserts | Desserts | Desserts |
Steamed plum pudding, vanilla sauce Fruit Baked apples Cornstarch pudding, chocolate sauce Sponge cake, whipped cream Butterscotch pie Ice cream | **Chocolate rice custard with meringue Fruit **Fruit gelatin Lady Baltimore cake Cream puffs Loganberry pie Ice cream, maple nut sauce | Raspberry roll, raspberry sauce Fruit Red plum whip Rice Bavarian pudding Banana cream cake Apple pie Ice cream |
DINNER | DINNER | DINNER |
Soup | Soup | Soup |
Cream of tomato soup | Cream of corn soup | |
Meats | Meats | Meats |
Leg of lamb, gravy **Baked hash | Fried oysters with lemon Pot roast | |
Vegetables | Vegetables | Vegetables |
Mashed potatoes Creamed cabbage Buttered peas | Mashed potatoes Scalloped tomatoes Steamed rice in milk | |
Salads | Salads | Salads |
Cottage cheese balls rolled in nuts Head lettuce salad Radishes | Deviled egg salad Shredded lettuce salad Celery hearts | |
Breads | Breads | Breads |
[Pg 23]Muffins | Baking-powder biscuits | |
Desserts | Desserts | Desserts |
**Baked rice pudding Fruit **Date torte, whipped cream Orange custard Chocolate cake Cherry pie Ice cream | Peach cobbler Fruit Apple tapioca **Charlotte russe White cake, chocolate icing Lemon pie Ice cream |
Date Monday | Date Tuesday | Date Wednesday |
---|---|---|
BREAKFAST | BREAKFAST | BREAKFAST |
Fruits | Fruits | Fruits |
Oranges Baked apples Cherries Prunes | Grapefruit Bananas Plums Apricots | Apple sauce Peaches Pineapple Grapefruit |
Cereal | Cereal | Cereal |
Malt of wheat Cornflakes Grapenuts | Oatmeal Shredded wheat Puffed rice | Cream of rye Puffed wheat Grapenuts |
Hot Dishes | Hot Dishes | Hot Dishes |
Toast **Crumb pancakes Fried eggs | Toast Bran muffins Poached eggs | Toast French toast Bacon |
LUNCH | LUNCH | LUNCH |
Soup | Soup | Soup |
Cream of corn soup | Peanut butter soup | **Vegetable soup |
Meats | Meats | Meats |
[Pg 24]Small steaks **Cheese fondue | Roast lamb, mint sauce Weiners | Liver and bacon **Hamburg balls |
Vegetables | Vegetables | Vegetables |
Creamed potatoes Beets in vinegar Buttered onions | Mashed potatoes Carrots and peas Creamed cabbage | Glazed sweet potatoes **Corn pudding Spinach and lemon |
Salads | Salads | Salads |
Pear salad Head lettuce salad Cabbage slaw | **Potato salad Head lettuce salad Tomato aspic salad | Apple and celery salad Head lettuce salad Cottage cheese salad |
Breads | Breads | Breads |
**Crumb muffins **Fruit sandwiches | Cottage rolls | Corn bread **Ham and pickle sandwiches |
Desserts | Desserts | Desserts |
Rice and raisins with hard sauce Fruit **Fruit gelatin Maple nut mold, custard sauce Spice cake Cocoanut cream pie Ice cream | **Brown Betty, lemon sauce Fruit Apricot whip Caramel custard White cake, chocolate frosting Raspberry pie Ice cream | Lemon rice pudding Fruit **Fruit cocktail **Date torte, whipped cream Apple-sauce cake Chocolate pie Ice cream |
DINNER | DINNER | DINNER |
Soup | Soup | Soup |
**Tomato stock soup | Oyster stew | Cream of spinach soup |
Meats | Meats | Meats |
Baked ham **Meat loaf | Roast veal, gravy Rice and nut loaf, brown sauce | Rib roast of beef, gravy Salmon croquettes, cream sauce |
Vegetables | Vegetables | Vegetables |
[Pg 25] Baked potatoes **Scalloped corn Mashed squash | Mashed potatoes Buttered turnips String beans | Mashed potatoes Spaghetti and tomatoes Creamed onions |
Salads | Salads | Salads |
Cottage cheese with nuts, green peppers and pimentos Head lettuce salad Asparagus salad | Pineapple and celery salad Head lettuce salad **Combination vegetable salad | Grapefruit salad Head lettuce salad Sliced cucumbers |
Breads | Breads | Breads |
Baking-powder biscuits | Nut bread | Cottage rolls |
Desserts | Desserts | Desserts |
Baked apples Fruit Prune pudding Pineapple pudding Jelly roll Gooseberry and raisin pie Ice cream | Cherry steamed pudding, cherry sauce Tapioca cream Chocolate blanc mange Fruit Cake with fig filling and white frosting Butterscotch pie Ice cream | Grapenut pudding, lemon sauce Fig tapioca Fruit Snow pudding, custard sauce Doughnuts Apricot pie Ice cream |
Date Thursday | Date Friday | Date Saturday |
---|---|---|
BREAKFAST | BREAKFAST | BREAKFAST |
Fruits | Fruits | Fruits |
Oranges Apple sauce Apricots Plums | Grapefruit Bananas Peaches Prunes | Oranges Cherries Grapefruit Plums |
Cereal | Cereal | Cereal |
Cream of wheat Cornflakes Grapenuts | Cream of barley Puffed wheat Cornflakes | Corn meal mush Shredded wheat Grapenuts |
Hot Dishes | Hot Dishes | Hot Dishes |
[Pg 26] Toast Buckwheat cakes Poached eggs | Toast Sausages Muffins | Toast French toast Fried eggs |
LUNCH | LUNCH | LUNCH |
Soup | Soup | Soup |
Cream of pea soup | Cream of lima bean soup | **Chicken and rice soup |
Meats | Meats | Meats |
Breaded veal **Mutton stew with vegetables | Chicken and biscuit Codfish balls, cream sauce | Rib roast of beef Tongue with mustard sauce |
Vegetables | Vegetables | Vegetables |
Browned potatoes **Succotash Creamed asparagus | Baked potatoes Buttered peas Creamed celery | Mashed potatoes Fried parsnips String beans |
Salads | Salads | Salads |
**Fruit salad Head lettuce salad Beet and egg salad | Deviled egg salad Head lettuce salad Lobster salad | Prune and cottage cheese salad Head lettuce salad **Potato salad |
Breads | Breads | Breads |
Baking-powder cinnamon rolls | Plain muffins | Cottage rolls Lettuce sandwiches |
Desserts | Desserts | Desserts |
Peach cobbler Fruit Prune whip Floating Island White cake, white frosting Apple pie Ice cream | **Bread pudding, vanilla sauce Fruit Caramel pudding Baked apples Chocolate cake, chocolate icing Cream pie Ice cream | Chocolate soufflé Fruit Norwegian prune pudding **Fruit cocktail Apple sauce cake, chocolate icing **Mince pie Ice cream |
DINNER | DINNER | DINNER |
Soup | Soup | Soup |
Cream of tomato soup | Cream of potato soup | |
Meats | Meats | Meats |
[Pg 27]Roast pork and dressing **Cottage cheese croquettes, cream sauce | Steamed whitefish, egg sauce Breaded veal hearts | |
Vegetables | Vegetables | Vegetables |
Mashed potatoes Cabbage in vinegar Creamed carrots | Creamed potatoes Stewed tomatoes Corn with pimentos and green peppers | |
Salads | Salads | Salads |
Apricot salad Head lettuce salad Celery hearts | Banana salad Head lettuce salad Spinach and egg salad | |
Breads | Breads | Breads |
Hot rolls | Corn bread | |
Desserts | Desserts | Desserts |
Carrot plum pudding, vanilla sauce Date and nut blanc mange, custard sauce Chocolate pudding Fruit Cup cakes with fruit Banana cream pie Ice cream | Apple dumplings, lemon sauce Fruit Baked custard Orange gelatin Lemon filled lay cake Blueberry pie Ice cream |
Date Monday | Date Tuesday | Date Wednesday |
---|---|---|
BREAKFAST | BREAKFAST | BREAKFAST |
Fruits | Fruits | Fruits |
Bananas Peaches Grapefruit Baked apples | Oranges Apricots Prunes Royal Anne cherries | Plums Fresh apples Bananas Grapefruit |
Cereal | Cereal | Cereal |
[Pg 28]Oatmeal Puffed wheat Cornflakes | Cream of wheat Cornflakes Grapenuts | Corn meal Shredded wheat Puffed rice |
Hot Dishes | Hot Dishes | Hot Dishes |
Toast Poached eggs French toast | Toast **Crumb griddle cakes Bacon and fried apples | Toast Creamed dried beef on toast Doughnuts |
LUNCH | LUNCH | LUNCH |
Soup | Soup | Soup |
Cream of potato soup | **Creole soup | Cream of corn soup |
Meats | Meats | Meats |
Baked ham Macaroni and cheese | **Scalloped oysters Roast beef, gravy | Roast lamb, gravy Meat pie |
Vegetables | Vegetables | Vegetables |
Baked sweet potatoes Spinach and egg **Corn pudding | Parsley buttered potatoes Mashed squash Beets in vinegar | Mashed potatoes Fried parsnips Creamed peas |
Salads | Salads | Salads |
Apple, celery and nut salad Head lettuce salad Combination vegetable salad | **Fruit salad Head lettuce salad Cottage cheese, chopped celery and pimento salad | Banana salad Head lettuce salad **Potato salad |
Breads | Breads | Breads |
Crumb muffins Fruit sandwiches | Corn bread | Cottage rolls |
Desserts | Desserts | Desserts |
[Pg 29] Steamed plum pudding, vanilla sauce Fruit Baked custard Prune whip Jelly roll, chocolate filling Peach pie Ice cream | Loganberry cobbler Fruit Caramel Bavarian cream Baked apples Ginger cake, whipped cream Lemon pie Ice cream | **Prunecot shortcake Fruit Apple tapioca **Fruit cocktail Washington pie, chocolate filling Custard pie Ice cream |
DINNER | DINNER | DINNER |
Soup | Soup | Soup |
Cream of tomato soup | Cream of spinach soup | **Chicken and rice soup |
Meats | Meats | Meats |
Roast pork, dressing, gravy Mutton stew | Chicken à la king on toast **Meat loaf | Small steaks **Cheese and tomato soufflé |
Vegetables | Vegetables | Vegetables |
Mashed potatoes Creamed celery Rice croquettes, jelly | French fried potatoes **Scalloped tomatoes Creamed cauliflower | Creamed potatoes **Scalloped corn String beans |
Salads | Salads | Salads |
Orange salad Head lettuce salad Cabbage salad | Grapefruit salad Head lettuce salad Beet and egg salad | Pear salad Head lettuce salad Tuna fish salad |
Breads | Breads | Breads |
Graham bread | Baking-powder biscuits and maple syrup | **Crumb muffins |
Desserts | Desserts | Desserts |
**Brown Betty, lemon sauce Fruit Tapioca cream Chocolate blanc mange Spice cake Cocoanut cream pie Ice cream | **Chocolate rice pudding Fruit Cocoanut custard Pineapple pudding White cake with white icing Cherry pie Ice cream | Cottage pudding, lemon sauce Fruit Cornstarch blanc mange, fruit sauce Chocolate pudding Caramel cake **Mince pie Ice cream |
Date Thursday | Date Friday | Date Saturday |
---|---|---|
BREAKFAST | BREAKFAST | BREAKFAST |
Fruits | Fruits | Fruits |
[Pg 30] Peaches Pineapple Oranges Prunes | Grapefruit Bananas Prunes Apricots | Oranges Plums Baked apples Cherries |
Cereal | Cereal | Cereal |
Cream of rice with raisins Puffed wheat Grapenuts | Cream of rye Cornflakes Shredded wheat | Cream of barley Puffed rice Grapenuts |
Hot Dishes | Hot Dishes | Hot Dishes |
Toast French toast Fried eggs | Toast Muffins Pancakes Broiled ham | Toast Poached eggs Milk toast |
LUNCH | LUNCH | LUNCH |
Soup | Soup | Soup |
Cream of lima bean soup | Cream of tomato soup | Cream of celery soup |
Meats | Meats | Meats |
Pork chops **Hamburg balls | Fried salmon steak with lemon **Baked hash | Swiss steak **Cottage cheese croquettes with cream sauce |
Vegetables | Vegetables | Vegetables |
Glazed sweet potatoes Buttered onions Kidney beans | Creamed potatoes Buttered cauliflower Corn with pimento and green peppers | Mashed potatoes Buttered rutabagas Stewed tomatoes |
Salads | Salads | Salads |
Pineapple with cottage cheese Head lettuce salad Asparagus salad | Celery cabbage salad Head lettuce salad **Fruit salad | Shrimp salad Head lettuce salad String bean and shallot salad |
Breads | Breads | Breads |
[Pg 31] Nut bread | Muffins | Cinnamon rolls |
Desserts | Desserts | Desserts |
Apple fritters with syrup Fruit Apricot whip Maple nut mold, custard sauce Banana cream cake Blackberry pie Ice cream | Bread pudding, vanilla sauce Fruit Snow pudding, custard sauce Fig tapioca Cake with orange filling and frosting Apple pie Ice cream | Steamed cherry pudding cherry sauce Fruit Chocolate blanc mange Pineapple tapioca Nut cake Apricot pie Ice cream |
DINNER | DINNER | DINNER |
Soup | Soup | Soup |
Cream of pea soup | **Vegetable soup | |
Meats | Meats | Meats |
Rib roast of beef Veal hearts en casserole | **Scalloped fish Sausage balls, cream sauce | |
Vegetables | Vegetables | Vegetables |
Mashed potatoes Buttered beets Cabbage in vinegar Creamed asparagus | French fried potatoes Buttered carrots | |
Salads | Salads | Salads |
Peach salad Head lettuce salad Sliced or green onions | Orange salad Head lettuce salad Celery hearts | |
Breads | Breads | Breads |
[Pg 32] Graham muffins | ||
Desserts | Desserts | Desserts |
Grapenut pudding, lemon sauce Fruit **Fruit gelatin Norwegian prune pudding Sponge cake Pineapple pie Ice cream | **Baked rice pudding Fruit Baked rhubarb **Charlotte russe Doughnuts Chocolate pie Ice cream |
Date Monday | Date Tuesday | Date Wednesday |
---|---|---|
BREAKFAST | BREAKFAST | BREAKFAST |
Fruits | Fruits | Fruits |
Peaches Red pitted cherries Grapefruit Apple sauce | Oranges Grapefruit Peaches Baked apples | Bananas Grapes Plums Grapefruit |
Cereal | Cereal | Cereal |
Rice boiled in milk Puffed wheat Grapenuts | Malt of wheat Post toasties Shredded wheat | Oatmeal Puffed rice Grapenuts |
Hot Dishes | Hot Dishes | Hot Dishes |
Pancakes Cinnamon toast Bacon | Creamed eggs on toast Graham muffins Toast | Ham and eggs Toast Buckwheat cakes |
LUNCH | LUNCH | LUNCH |
Soup | Soup | Soup |
Cream of tomato soup | **Vegetable soup | Cream of asparagus soup |
Meats | Meats | Meats |
[Pg 33] Rib roast of beef and gravy Tongue, mustard sauce | Breaded veal steak **Corned beef hash, tartare sauce | Roast loin of pork, dressing, gravy **Cheese fondue |
Vegetables | Vegetables | Vegetables |
Mashed potato String beans Fried eggplant | Creamed potatoes Buttered onions Scalloped tomatoes | Mashed sweet potatoes Lima beans, with green peppers and pimentos Creamed celery |
Salads | Salads | Salads |
Prune and cottage cheese salad Head lettuce salad Tuna fish salad | Peach salad Head lettuce salad **Combination vegetable salad | **Potato salad Shredded lettuce and egg salad Shrimp salad |
Breads | Breads | Breads |
Fig, raisin and nut sandwiches | Bran muffins Peanut butter and pickle sandwiches | Baking-powder biscuits with syrup |
Desserts | Desserts | Desserts |
Loganberry cobbler Fruit **Fruit whip Date and nut blanc mange, custard sauce Cake with fudge icing Custard pie Ice cream | Steamed molasses pudding, egg hard sauce Fruit Chocolate blanc mange Baked custard Lady Baltimore cake Gooseberry and raisin pie Ice cream | Lemon rice pudding Fruit **Charlotte russe **Fruit cocktail Chocolate cake, white icing Pumpkin pie Ice cream |
DINNER | DINNER | DINNER |
Soup | Soup | Soup |
Cream of celery soup | Cream of corn soup | Creole soup |
Meats | Meats | Meats |
[Pg 34] Ham and eggs **Meat croquettes, brown sauce | Roast lamb, currant jelly **Meat pie | Short ribs of beef Egg cutlets, cream sauce |
Vegetables | Vegetables | Vegetables |
Baked potato Spinach and lemon **Succotash | Mashed potatoes Buttered peas Mashed rutabagas | Browned potatoes Creamed asparagus Rice in milk |
Salads | Salads | Salads |
Banana salad Head lettuce salad Cucumber salad | Grapefruit salad Head lettuce salad Cabbage slaw | Apple and pineapple salad Head lettuce salad Perfection salad |
Breads | Breads | Breads |
Rolls | Parker House rolls | Corn muffins |
Desserts | Desserts | Desserts |
**Chocolate bread pudding, vanilla sauce Fruit Norwegian prune pudding **Fruit cocktail Nut loaf cake Blueberry pie Ice cream | Grapenut pudding, lemon sauce Fruit Snow pudding, custard sauce Fig tapioca Sponge cake Butterscotch pie Ice cream | Prune custard pudding Fruit **Fruit gelatin Baked apples Spice cake Apricot pie Ice cream |
Date Thursday | Date Friday | Date Saturday |
---|---|---|
BREAKFAST | BREAKFAST | BREAKFAST |
Fruits | Fruits | Fruits |
Grapefruit Peaches Oranges Prunes | Pears Plums Grapes Apricot sauce | Bananas Peaches Oranges Plum sauce |
Cereals | Cereals | Cereals |
[Pg 35] Cream of barley Puffed wheat Grapenuts | Cream of rye Shredded wheat Post toasties | Cream of wheat Puffed rice Grapenuts |
Hot Dishes | Hot Dishes | Hot Dishes |
**Fried corn meal mush Bacon Toast | Poached eggs White Mt. muffins Pancakes Broiled ham | **Scrambled eggs with bacon Cinnamon toast Toast |
LUNCH | LUNCH | LUNCH |
Soup | Soup | Soup |
Cream of bean soup | **Chicken noodle soup | Peanut butter soup |
Meats | Meats | Meats |
Chicken à la king Sausage balls | Baked whitefish with dressing Rice and nut loaf, cream sauce | Hot roast beef sandwiches and gravy **Veal croquettes, brown sauce |
Vegetables | Vegetables | Vegetables |
Parsley buttered potatoes Mashed squash Creamed peas | Baked potatoes Cabbage in vinegar Beets, buttered | Scalloped potatoes Corn and pimentos Fried parsnips |
Salads | Salads | Salads |
Banana salad Head lettuce salad **Spinach and egg salad | **Fruit salad, whipped cream Head lettuce salad Tomato salad | Pineapple salad Head lettuce salad Cottage cheese salad |
Breads | Breads | Breads |
**Ham sandwiches Hot rolls | Corn bread | **Steamed brown bread |
Desserts | Desserts | Desserts |
[Pg 36]Orange shortcake Fruit Baked apples stuffed with raisins and nuts Caramel custard Washington pie, chocolate filling Rhubarb pie Ice cream | Steamed cherry pudding, cherry sauce Fruit Prune whip Date torte, whipped cream Jelly roll, cream filling Apple pie Ice cream | Cottage pudding, lemon sauce Fruit Pineapple pudding Tapioca cream **Oatmeal cookies Raisin pie Ice cream, chocolate sauce |
DINNER | DINNER | DINNER |
Soup | Soup | Soup |
Cream of potato soup | Cream of pea soup | |
Meats | Meats | Meats |
Roast veal, dressing, gravy **Baked hash | Pork chops, dressing Codfish balls, cream sauce | |
Vegetables | Vegetables | Vegetables |
Mashed potatoes Buttered carrots String beans | Baked sweet potatoes Apple fritters with syrup Stewed tomatoes | |
Salads | Salads | Salads |
Cottage cheese balls rolled in nuts Head lettuce salad Asparagus salad | Tuna fish salad Shredded lettuce salad Kidney bean salad | |
Breads | Breads | Breads |
Bran muffins | **Crumb muffins | |
Desserts | Desserts | Desserts |
Blackberry cobbler Fruit Floating Island Chocolate pudding Apple sauce cake, chocolate icing Lemon pie Ice cream | **Old-fashioned rice pudding Fruit Maple nut mold, custard sauce Orange Bavarian cream Gingerbread, whipped cream Chocolate pie Ice cream |
** Indicates dishes in which left-overs may be used to advantage.
The tea-room menu is characterized by daintiness and excellence in food, garnish and service. Large tea rooms serve a variety such as is found in large [Pg 37] hotels, with practically no changes in their menus from day to day. They are open to the same criticism as are the cafeterias that serve everything in the market at every meal, and so make their menu monotonous. Smaller tea rooms offer limited choices,--soups, relishes, hot dishes, vegetables, salads, breads and beverages. To add choices to a menu beyond the number which will satisfy the patrons is not economy. The longer the menu list, the more labor, equipment, food wastage and spoilage. Therefore the tea-room menu list should be as simple as is consistent with the demands of those to be served. The menus shown below are of the type which are changed from day to day. The first is a very good example of this type, embodying a moderate degree of choice. It is suitable for a tea room serving perhaps six hundred or more people daily.
Luncheon[1]
Iced Fruit Cocktail
Tuna Fish Cocktail
Celery Hearts
Iced Grape Fruit
Oyster Cocktail
Grape Fruit & Mint Cocktail
Button Radishes
Olives
Soup
Vegetable Soup
Lamb Broth & Rice
Oyster Stew
Cream of Corn Soup
Chicken & Tomato Puree
Meats, Fish, Etc.
French Bread, Hot Rolls, or Bran Muffins Served with these Orders
Roast Chicken, Dressing, Mashed Potatoes and Gravy
Creamed Sweetbreads on Toast with French Fried Potatoes
Chicken Baked with Noodles in Casserole and Toasted Bran Muffins
Fried Oysters with Chili Sauce and Baked Potato
Broiled Tenderloin Steak with Sweet Potatoes Southern Style
Breaded Veal with Browned Potatoes and Gravy
Broiled White Fish with Lyonnaise Potatoes
Cheese Omelet with Toasted Rolls and Preserves
Rice and Salmon Box with Mexican Slaw
Assorted Hot Vegetable Dinner
Vegetables [Pg 38]
Apple Fritters
Buttered Asparagus on Toast
Fresh Spinach & Egg
Candied Sweet Potatoes
Baby Garden Beets
Buttered or Creamed Peas
Sautéd Egg Plant
Home Baked Beans
Breads
Hot Biscuits with Orange Marmalade
Bran Muffins
Toasted English Muffins
Nut Bread
Toasted Cheese Rolls
Rye Bread & Swiss Cheese Sandwich
French Bread
Hot Home Made Rolls
Hot Corn Bread
Salads
Combination Salad
Sweetbread Salad
Shrimp Salad
Club Salad
Chicken Stuffed Paradise Peppers
Tomato Stuffed with Cottage Cheese & Almonds
Chicken Salad
Tuna Fish Salad
Sliced Tomato & Cheese Ball Salad
Head Lettuce and Roquefort Cheese Dressing
Pineapple, Prune and Neufchatel Cheese Salad
Grape Fruit & Orange Salad
Cream Slaw
Waldorf Salad
California Fruit and Nut Salad
Fruit Salad
Banana and Walnut Salad
Shredded Lettuce and Egg Salad
Head Lettuce with Thousand Island Dressing
Stuffed Egg Salad with Thousand Island Dressing
Lazarus Vegetable Salad
Frozen Desserts, Pastry, Etc.
Fresh Strawberries and Cream
Black Walnut Loaf Cake
Lemon Pie
Red Raspberry Roll with Cream
Almond Macaroons
Apple Pie à la Mode
Fresh Apple Pie with Cheese
Coffee Parfait
Chocolate Ice Cream
Charlotte Russe
Prune Whip with Cream
Cherry Parfait
Bittersweet Chocolate Parfait
Chocolate Meringue with Vanilla Ice Cream Center
Apricot & Almond Parfait
Chocolate Almond Parfait
Butter Scotch Meringue
Hot Fudge Sundae Steamed Fruit Pudding with Hard Sauce
Chocolate Mint Parfait
Vanilla Ice Cream
Black Walnut Frozen Cream
French Cake
Bittersweet Chocolate Meringue
Chocolate Luxurro Dessert
Vanilla Ice Cream with Swiss Chocolate Sauce
Date & Nut Parfait
Baked Apple & Whipped Cream
Apricot à la Mode
[Footnote 1: Courtesy of The Lazarus Tea Room, Columbus, Ohio.]
Less choice is shown in the following menus which would be suitable to a tea room serving from two hundred to six hundred daily. [Pg 39]
Celery
Olives
Radishes
Green onions
Fruit cocktail
Spiced figs
Tomato bouillon in cup
Tureen For two
Barley soup in cup
Tureen For two
White fish broiled to order
Spring chicken, country style, jelly
Broiled lamb chops, peas
Roast leg of veal, dressing
Fresh mushrooms on toast
Boiled beef, horse radish sauce
Boiled rice and cream
Asparagus on toast
Candied sweet potatoes
Buttered new beets
Head lettuce, vinaigrette dressing
Waldorf salad
Fresh fruit salad, mayonnaise dressing
Combination vegetable salad, French dressing
Cinnamon rolls
Parker House rolls
Nut bread
Corn bread Maple syrup
Vanilla ice cream Wintergreen sherbet
Baked apples, whipped cream
Apple pie Red raspberry pie Whipped cream
Grapefruit half; whole
Strawberry shortcake, whipped cream
Ice cream sandwich, hot chocolate sauce
Banana custard, whipped cream
Fresh cake Whipped cream
Pineapple Bavarian cream, whipped cream
Coffee or tea
[Footnote 2: Courtesy of Glass Block Tea Room, Duluth, Minnesota.]
[Pg 40] Still less choice is offered in the menus printed below, yet they are entirely satisfactory for a very small tea room serving not more than one hundred daily.
Relishes
Salted Almonds
Celery Hearts
Soup
Bouillon with Wafers
Ready to Serve
Lambs Chops and Peas
Creamed Fresh Mushrooms on Toast
Vegetables
French Fried Potatoes
Scalloped Cauliflower
Salads
Tea-room Special Salad
Head Lettuce Salad with
Thousand Island Dressing
Frozen Fruit Salad
Sandwiches
Club Sandwiches
Olive Sandwiches
Breads
Hot Cinnamon Rolls
Bread and Butter
Desserts
Baked Alaska
Baked Apples
Orange Bavarian
Wellesley Fudge Cake
Beverages
Coffee: per cup for one
per pot for one
per pot for two
Tea: per pot for one
per pot for two
Chocolate per cup
Relishes
Celery Hearts and Stuffed Olives
Salted Almonds
Cocktail
Oyster Cocktail
Ready to Serve
Fillet of Sole, Tartare Sauce
Omelet with Jelly
Vegetables
Potatoes in Half Shell
Brussels Sprouts, Buttered
Salads
Chicken Salad
Head Lettuce Salad with
Thousand Island Dressing
Fruit Salad
Sandwiches
Cream Cheese Sandwiches
Ham and Olive Sandwiches
Breads
Hot Biscuits and Honey
Assorted Breads and Butter
Desserts
Chocolate Meringue Pudding
Maple Mousse
Lady Baltimore Cake
Beverages
Coffee: per cup for one
per pot for one
per pot for two
Tea: per pot for one
per pot for two
Chocolate per cup
[Pg 41]
Relishes
Stuffed Olives
Fresh Shallots
Raspberry Jam
Soup
Cream of Corn Soup
Ready to Serve
Broiled Tenderloin of Pork
Corned Beef Hash with Poached
Egg and Tartare Sauce
Vegetables
Sweet Potato Croquettes
Artichokes with Drawn Butter
Sauce
Boston Baked Beans and Brown
Bread
Salads
Stuffed Tomato
Head Lettuce with Thousand
Island Dressing
Asparagus and Cold Chicken Mousse
Sandwiches
Date and Nut Sandwiches
Hot Roast Beef Sandwiches
Breads
Cranberry Muffins
Assorted Bread and Butter
Desserts
Banana Cream Cake
Individual Pumpkin Pies
Ice Cream with Hot Maple
Fudge Pecan Sauce
Baked Prune Whip
Beverages
Coffee: per cup for one
per pot for one
per pot for two
Tea: per pot for one
per pot for two
Chocolate per cup
Relishes
Honey in Glasses
Queen Olives
Raspberry Jam
Soup
Consommé with Vegetables
Ready to Serve
Chicken à la King in Bread Cases
Meat Rosettes
Vegetables
Scalloped Sweet Potatoes with
Apples
Fried Oyster Plant
Salads
Lobster Salad
Head Lettuce Salad with Thousand
Island Dressing
Delicious Fruit Salad
Sandwiches
Toasted Cheese Sandwiches
Cold Sliced Tongue Sandwiches
Breads
Date Muffins
Assorted Breads and Butter
Bread and Butter Folds
Desserts
Individual Orange Pies
Baked Alaska
Wellesley Fudge Cake
Baked Custards with Maple Sauce
Beverages
Coffee: per cup for one
per pot for one
per pot for two
Tea: per pot for one
per pot for two
Chocolate per cup
LIST OF FOODS [Pg 42]
Soups
Cream soups
Cream of corn
Cream of pea
Cream of tomato
Cream of asparagus
Cream of celery
Cream of potato
Cream of browned onion
Cream of navy bean
Cream of lima bean
Cream of peanut butter
Cream of spinach
Oyster stew
___________________
___________________
___________________
___________________
Stock soups
Consommé
Bouillon
Tomato bouillon
Vegetable soup
Creole soup
Mutton broth
Rice tomato soup
Chicken soup with rice
Chicken soup with noodles
Vermicelli
Clear tomato
___________________
___________________
___________________
___________________
Meats
Beef
Rib roast
Pot roast
Hot roast beef sandwiches
Beef à la mode
Swiss steak
Steaks, tenderloin and sirloin
Hungarian goulash
Beef loaf
Hamburg balls
[Pg 43]
Creamed dried beef on toast
Short ribs and browned potatoes
Corned beef hash; with poached eggs
Meat pie
Meat stew with vegetables
Meat stew with dumplings
Meat croquettes
Corned beef and cabbage
Beef heart and dressing
Mock duck
___________________
___________________
Pork
Roast pork
Roast pork and dressing
Roast pork and apple sauce
Pork chops
Pork chops with dressing
Baked ham
Ham baked in milk
Broiled ham
Ham and eggs
Sausages
Bacon and eggs
Broiled pork tenderloin
Frankfurts
Spare ribs and sauerkraut
Spare ribs and dressing
___________________
___________________
___________________
___________________
Lamb and mutton
Roast lamb and gravy
Roast lamb and mint sauce
Lamb stew with vegetables
Lamb chops
Roast mutton
Mutton chops
Mutton stew
___________________
___________________
Veal
Roast veal and dressing
Breaded veal
Veal loaf
Calves liver and bacon
Veal stew, plain; with vegetables; with peas
Veal birds
Breaded veal heart
Veal rosettes
[Pg 44]
Veal croquettes
Scalloped veal with rice
Veal hearts en casserole
___________________
___________________
___________________
___________________
Chicken
Roast chicken
Chicken fricassee
Chicken giblets with rice
Chicken and biscuit
Creamed chicken, with biscuits; on toast; in bread cases; in timbales
Chicken pie, white and dark meat; all white meat
Chicken à la King
Chicken croquettes
Hot chicken sandwich
___________________
___________________
___________________
___________________
Fish
Salmon
Fresh salmon, Steamed; baked
Fresh salmon fried in steaks
Canned salmon in loaf
Scalloped salmon
Creamed salmon on toast
Salmon with lemon
Salmon croquettes
Whitefish
Steamed; baked; planked; with dressing
Trout
Baked; fried
Codfish
Creamed, on plain boiled potatoes
Codfish balls
Halibut
Steamed; fried; baked
Scalloped fish
Fish cakes
___________________
___________________
___________________
___________________
Oysters
Scalloped
Creamed oysters on toast
Fried
Oyster cocktail
Oyster stew
[Pg 45]
___________________
Eggs
Fried with ham
with bacon
Egg croquettes
Egg cutlets
Scrambled eggs with
minced ham
with bacon
with marmalade
with jelly
Poached eggs; on toast
Baked eggs in ramekin;
in potato nest
Steamed eggs
Creamed eggs on toast
___________________
___________________
___________________
___________________
Cheese Dishes
Cheese fondue
Cheese soufflé
Rice and cheese
Macaroni and cheese
Hominy and cheese
Spaghetti and cheese
Creamed cheese
Cottage cheese loaf with nuts and green peppers
Cottage cheese croquettes with white sauce
Meat Substitutes
Turkish pilaf
Rice and nut loaf
Spanish rice
Peanut and rice loaf
Lentil loaf
Rice croquettes
Spaghetti and tomatoes
Spaghetti and tomatoes with bacon
___________________
___________________
___________________
___________________
Miscellaneous Meat Dishes
Hash
Croquettes
Tongue
Heart
Frankfurts
Brains, fried
with scrambled eggs
Sweetbreads
___________________
___________________
___________________
___________________
Vegetables
Potatoes
Baked
Mashed
Scalloped
Creamed
[Pg 46]
American fried
Browned
Lyonnaise
Parsley buttered potatoes
Stuffed baked potatoes
Potato chips
Riced potatoes
Potato croquettes
Potato cakes
Potato cones
Potato puff
Plain boiled potatoes
Diced browned potatoes
Potatoes au gratin
Sweet potatoes, boiled
Baked
Fried
Scalloped with apples
Sweet potato croquettes
___________________
___________________
___________________
Beans
String beans
String beans creamed
Wax beans
Boiled navy beans
Baked navy beans
Green lima beans
Dried lima beans, boiled
Baked lima beans
Kidney beans
Succotash
___________________
___________________
___________________
___________________
Celery
Creamed
Relish
___________________
___________________
___________________
Asparagus
Buttered asparagus on toast
Creamed
Creamed asparagus on toast
Corn
Corn with green and red peppers
Corn on cob
Corn pudding
Succotash
Scalloped corn
Corn fritters
___________________
___________________
___________________
___________________
[Pg 47]
Cabbage
Creamed
Scalloped
Scalloped cabbage au gratin
Fried
Boiled
Sauerkraut
Hot slaw
___________________
___________________
___________________
Carrots
Buttered, diced
Creamed
Buttered carrots and peas
Creamed carrots and peas
___________________
___________________
___________________
Cauliflower
Creamed
Scalloped cauliflower in ramekins; au gratin
___________________
___________________
Beets
Buttered
Beets in vinegar sauce
Pickled beets
___________________
___________________
Eggplant
Fried
___________________
___________________
Hominy
Fried
Creamed
Scalloped
___________________
___________________
___________________
Onions
Buttered
Creamed
Scalloped
Fried
___________________
___________________
___________________
Macaroni
Macaroni and tomatoes
Macaroni croquettes
___________________
___________________
___________________
Spaghetti
Spaghetti and tomatoes
Spaghetti croquettes
Spaghetti and tomatoes with bacon
___________________
___________________
Peas
Buttered
[Pg 48]
Buttered peas and carrots
Creamed
Creamed peas and carrots
___________________
___________________
___________________
Peppers
Stuffed with corn
Stuffed with meat
___________________
___________________
___________________
Rice
Rice with gravy, southern style
Rice with cream
Rice croquettes
___________________
___________________
Parsnips
Fried
___________________
___________________
___________________
Spinach
Spinach and lemon
Spinach and egg
___________________
___________________
Squash
Baked
Mashed
___________________
___________________
Turnips
Creamed
Buttered, diced
Mashed
___________________
___________________
Rutabagas
Mashed
Creamed
Buttered
___________________
Tomatoes
Stewed
Stewed tomatoes with bread
Scalloped
Baked
Stuffed
___________________
___________________
___________________
Breads
Quick breads
White muffins
Graham muffins
Bran muffins
Corn meal muffins
Date muffins
Rice muffins
Crumb muffins
[Pg 49]
Blueberry muffins
Bacon muffins
Cranberry muffins
Corn bread
Brown bread
Baking-powder biscuit
Baking-powder biscuit cinnamon rolls, with frosting
Baking-powder nut bread
Baking-powder nut and raisin bread
Baking-powder brown bread
___________________
___________________
___________________
___________________
___________________
Yeast breads
White bread
Graham bread
Oatmeal bread
Raisin bread
Nut bread
Coffee cake
___________________
___________________
___________________
___________________
___________________
Rolls
Cottage rolls
Parker House rolls
Clover-leaf rolls
Cinnamon rolls
Raised muffins
Hot cross buns
___________________
___________________
___________________
___________________
Sandwiches
Lettuce
Olive
Olive and egg
Celery
Celery and chicken
Chicken
Ham
Peanut
Fig and nut
Cheese
Cheese and pimento
Meat
Ham sliced
Ham minced
Meat minced
Fig and date
Raisin and nut
Cucumber
Parsley butter
Egg
Tomato and cucumber
Green pepper
[Pg 50]
Club
Toasted cheese
___________________
___________________
___________________
___________________
___________________
Salads
Vegetable salads
Asparagus
Cabbage
Cabbage salad with nuts
Cabbage salad with pickles and green peppers
Cabbage and ham
Cabbage and salmon
Cabbage and tuna fish
Cabbage and shrimp
Cabbage and pineapple
Celery and apple
Stuffed celery
Tomato salad
Whole, stuffed
Half
Sliced
Tomato and cucumber
Spring salad (head lettuce, tomato, onion, radishes,
peppers, cucumber)
String bean
Kidney bean
Spinach mounded with sliced egg
Head lettuce with mayonnaise
Head lettuce with French dressing
Head lettuce with Thousand Island dressing
Lettuce shredded with egg
Deviled eggs
Potato
Cucumber
Sliced cucumbers in vinegar
Combination
Vegetable salad, peas, celery, beets
Perfection
Sliced onions in vinegar
Egg, cheese and pickle
Tomato aspic
Tomato and celery
Celery, peas and nuts
Cabbage, celery, meat, pimento
[Pg 51]
Celery and beet
Mashed potato
Bean and beet
Sliced Bermuda onion
Squares of New York cheese on lettuce
Carrot and raisin
___________________
___________________
___________________
___________________
___________________
Fruit salads
Orange, grapefruit and pineapple
Waldorf
Apple, banana and date
White grape, apple and nut
Orange and nut
Apple and pineapple
Pear
Pineapple and celery
Pineapple and nut
Date and cottage cheese
Prune and cottage cheese
Pineapple and grated cheese
Argyle
Banana
Prune and peanut butter
Grapefruit
Fruit salad with ginger ale
Banana, peanut and carrot
Fish and meat salads
Salmon and celery
Sardine
Tuna fish
Shrimp
Lobster
Chicken
___________________
___________________
___________________
___________________
Cottage cheese salads
Molded and sliced with celery
Molded and sliced with green peppers and nuts
Balls rolled in nuts
___________________
___________________
___________________
___________________
Desserts
Hot puddings
Rice and raisins with hard sauce
Rice and raisins with cream
[Pg 52]
Rice custard
Chocolate rice pudding
Baked rice pudding
Lemon rice pudding
Rice compote with peaches
with raspberries
with prunes
Baked tapioca custard with meringue
Apple tapioca
Prune pudding
Indian pudding
Bread pudding
Chocolate bread pudding
Cottage pudding
Grapenut pudding
Apple fritters
Corn fritters
Banana fritters
Pineapple fritters
Orange fritters
Plain fritters
Apple dumplings
Apple batter pudding
Brown Betty with lemon sauce
Steamed suet pudding
Steamed cherry pudding
Steamed date pudding
Steamed carrot pudding
Prunecot shortcake
Peach shortcake
Orange shortcake
Strawberry shortcake
Peach cobbler
Apricot cobbler
Cherry cobbler
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
Cold puddings
Baked custard
Caramel custard
Maple nut mold, custard sauce
Chocolate blanc mange
Tapioca cream
Raspberry tapioca
Caramel tapioca
Pineapple tapioca
Apple tapioca
[Pg 53]
Fruit whips
Strawberry
Prune
Apricot
Plum
Caramel Bavarian cream
Cornstarch pudding with chocolate sauce
with berry sauce
with custard sauce
Fig tapioca
Fruit cocktail
Charlotte russe
Floating island
Orange custard
Fruit gelatin
Norwegian prune pudding
Pineapple pudding
Rice Bavarian pudding
Rhubarb tapioca
Snow pudding
Raisin tapioca
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
Fruits
Sauces
Prunes
Apricots
Cranberry
Rhubarb
Apple
Stewed figs
Baked apples
Cherries
White
Red
Oranges
whole
sliced
Bananas
Dates with whipped cream
Grapefruit
Pears
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
Ice Creams
Orange parfait
Mousse
Maple
Pineapple
[Pg 54]
Vanilla nut
___________________
___________________
___________________
___________________
___________________
___________________
Sherbets
Lemon
Orange
___________________
___________________
___________________
___________________
___________________
___________________
Ice cream
Vanilla
Strawberry
Chocolate
Maple
Macaroon
Greengage
Peach
Tutti Frutti
___________________
___________________
___________________
___________________
___________________
___________________
Ices
Orange
Lemon
Strawberry
Apricot
Pineapple
Grape
___________________
___________________
___________________
___________________
___________________
___________________
Cakes
Yellow or white cake
with vanilla frosting
with fig frosting
with raisin frosting
with cocoanut frosting
with maple frosting
with nut frosting
with orange frosting
with chocolate frosting
with nut and raisin frosting
with pineapple frosting
with date frosting
with maraschino cherry frosting
Chocolate cake
Lady Baltimore cake
Lord Baltimore cake
[Pg 55]
Fudge cake
Apple-sauce cake
Gingerbread
with whipped cream
with chocolate frosting
Sponge cake with frosting
Sponge cake with whipped cream
Lemon filled layer cake
Individual cakes
Spice cake
Banana cake with meringue
Marble cake
Sunshine cake
Angel food cake
Strawberry cake (white cake, with sliced strawberries in the frosting)
French pastries
Martha Washington pie
Cream puffs with vanilla custard filling
with chocolate custard filling
with whipped cream
Tarts
Lemon
Orange
Marguerites
Cookies
Fruit
Sugar
Spice
Oatmeal
___________________
___________________
___________________
___________________
___________________
Doughnuts
Plain
Raised
Jelly roll with jelly filling
with chocolate custard filling
with vanilla custard filling
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
Pies
Two-crust
Canned apple
Fresh apple
Cranberry pie, latticed
[Pg 56]
Cranberry and raisin
Blueberry
Apricot (dried)
Red raspberry
Black raspberry
Blackberry
Loganberry
Gooseberry
Gooseberry and raisin
Cherry
Mince
Rhubarb
Peach
Raisin
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
One-crust
Lemon
Banana cream
Custard
Pumpkin
Chocolate
Butterscotch
Apricot cream
Pineapple
Cream
Cocoanut cream
Sour cream
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
Beverages
Coffee
Tea
Green
Black
Iced
Chocolate
with whipped cream
with marshmallows
Cocoa
Hot
Iced
Milk
Buttermilk
Lemonade
Lemonade and orangeade
Orange juice
Ginger-ale lemonade with mint
Fruit punch
Spiced grapejuice
(Spaces are left for additions) [Pg 57]
Winter | Spring | Summer | Fall | |
Soups | Celery Oyster stew
|
Fresh asparagus |
Celery Oyster stew | |
Meats |
Sausage Spare ribs Fried rabbit Turkey Goose Duck
|
Lamb |
Lamb |
Sausage Spare ribs Fried rabbit Turkey Goose Duck |
Meat Substitutes | Mushrooms | Stuffed peppers Mushrooms
| ||
Fish | Oysters |
Oysters
| ||
Vegetables |
Sweet potatoes Cauliflower Hubbard
squash Parsnips Brussels sprouts
|
New potatoes Asparagus
|
String beans Lima beans Fresh peas Corn on cob Eggplant Summer squash Tomatoes |
Sweet potatoes Hubbard
squash Tomatoes Parsnips Eggplant Brussels sprouts Celery creamed |
Salads | Grapefruit |
Fresh asparagus Cucumber Fresh young onion Radishes Watercress
|
Cucumber Fresh young onion Radishes Tomato |
Stuffed celery Cucumbers Tomato Grapefruit |
Breads | Cranberry muffins |
Hot cross buns | Blueberry muffins |
Cranberry muffins
|
Deserts |
Mince pie Pumpkin pie Cranberry pie Grapefruit [Pg 59]
Cranberry and raisin pie Raisin pie |
Baked rhubarb Rhubarb tapioca Strawberry shortcake Fresh pineapple sauce Fresh strawberries
Rhubarb pie Rhubarb and raisin pie |
Blueberries Raspberries
Fresh apple sauce Fresh apricots Fresh peaches Fresh plums Concord grapes Cantaloupe Watermelon |
Mince pie Pumpkin pie Cranberry pie Grapefruit Fresh pears Baked pears Fresh apricots Fresh peaches Fresh plums Concord grapes Tokay grapes Cantaloupe
Watermelon Cranberry and raisin pie |
Beverages | Hot cocoa Hot chocolate |
Lemonade Lemonade with fresh mint Iced cocoa Iced chocolate Iced coffee |
Lemonade Lemonade with fresh mint Iced tea Iced cocoa Iced chocolate Iced coffee
| |
Breakfast dishes |
Buckwheat cakes with sausage Fried hominy cakes
| Buckwheat cakes with sausage |
Since it is customary to plan the menu, using the meat as a basis, and since custom and good usage make certain combinations popular, a list of such combinations is given below with the idea that others may be added as desired. [Pg 60]
Kind of Meat | Vegetable Combination | Salad, Sauce and Bread Combination | Dessert Combination |
Beef |
Potatoes-Irish Cauliflower Beets Salsify Tomatoes Mushrooms Corn | ||
Beef, corned |
Cabbage Boiled potatoes Cauliflower Brussels sprouts |
Cabbage slaw Perfection salad with mayonnaise Tartare sauce | |
Chicken |
Sweet potatoes Squash Celery Onions Asparagus Peas Green corn Mushrooms Rice |
Head lettuce Tomato Cucumber Asparagus Fruit Cranberry muffins Beaten biscuit Hot biscuit Cranberry sauce | |
Fish |
Tomatoes Onions French fried potatoes Creamed potatoes Browned potatoes Spinach with lemon Stuffed peppers |
Tartare sauce Hollandaise sauce Egg sauce Lemon sauce Tomato sauce Vegetable salads (of all kinds) Perfection salad Cucumber sauce |
Lemon pie Fruit gelatin Fruit cocktail Lemon rice pudding Fruit tapiocas Baked rhubarb Pineapple pudding |
Ham |
Potatoes Sweet potatoes Carrots Hominy Rice [Pg 61] Beans Spinach Corn Cabbage Brussels sprouts Cauliflower |
Potato salad Cabbage slaw All vegetable combination salads Spinach salad Head lettuce Apple salad Mustard sauce Steamed brown bread Corn muffins Corn bread Hot biscuit |
Pumpkin pie Indian pudding Apple pie Baked apples Apple fritters Apple sauce Apple dumpling Apple tapioca Baked custard Ginger cake |
Lamb and mutton |
Potatoes Peas Carrots Asparagus Tomatoes |
Sauces | |
Pork |
Tomatoes Parsnips |
Cranberry sauce |
Acid desserts |
Veal |
Potatoes Sweet potatoes Celery Cauliflower Cabbage Brussels sprouts String beans Tomatoes Peas |
All vegetable salads All fruit salads Hot breads or rolls |
Left-over Meats [Pg 62] | Left-over Vegetables |
Croquettes Scalloped meat with rice or or potato Shepherd's pie Ham with scrambled eggs Ham fondue or omelet Hash Hash with poached eggs Meat pie (biscuit) Meat pie with dressing Meat balls rolled in cooked rice Minced meat on toast Mincemeat for pie Minced meat in ramekins Stews Stuffed peppers Stuffed tomato Meat bones cooked for stock |
Buttered vegetables may be used in Rice may be used in Potatoes, used same as rice All creamed vegetables can be scalloped or used in soup |
Left-over Fruits And Juices | Left-over Breads And Cakes | Left-over Dairy Products And Eggs |
Blanc manges Brown Betty Cocktail Cobbler Scalloped fruit Gelatin Mince pie filling Fruit salads Sherbets and ices Tapiocas Whips |
Bread puddings Brown bread Brown Betty Crumb pancakes Crumb cookies Crumb muffins Dressing Scalloped fruit Fondues Meat loaf Hamburg balls Stewed tomatoes |
Dairy |
Clever use of garnishes will do a great deal to make servings attractive, to develop surprise and stimulate appetite. [Pg 63]
A list of garnishes appropriate to different kinds of food appears below. Of course there are many others, and the number of different ways in which ordinary garnishes can be used effectively is surprisingly large. The alert manager will observe what others in his field are doing, and will discover many ingenious ideas by reading food journals and women's magazines.
The garnishes used for soups are practically the same whether for cream or clear soups.
Wafers, cheese and plain
Croutons
Olives
Radishes
Celery hearts
Whipped cream (on cream soups)
Some meat garnishes can be used at all times; others are especially adapted to certain kinds of meat.
In general
Parsley
Watercress, in season
Mixed pickles
For steaks
Lemons cut in fancy shapes
Sautéd mushrooms
Potato roses
Stuffed tomatoes
Stuffed peppers
Grilled and buttered Brussels sprouts
For fish
Lemons, in slices and cut in fancy shapes
Cucumber baskets, filled with dressing
Parsley
Watercress
[Pg 64]
Clam shells, stuffed with clams and mushrooms
Mushrooms, sautéd
Potatoes, cut in fancy shapes, such as shoe strings
or lattice, and fried in deep fat
There are certain garnishes which it is customary to use with salads, especially with chicken salad.
For chicken salad
Hard-cooked eggs, sliced or cut in eighths
Lemons, sliced
Pickles
Paprika
Parsley
Capers
Olives
Head lettuce cups
For fish salad
Pickles
Olives
Lemons, cut in fancy shapes
Cucumber baskets holding extra salad dressing
Paprika
Parsley
For fruit salad
Tiny cheese balls
Cheese balls rolled in chopped nuts
Tiny sandwiches
Olives
green
ripe
stuffed
Cheese straws in fancy shapes
Very often where sandwiches are ordered they will serve as the main dish of the luncheon meal. They [Pg 65] should be made as appetizing as possible by the use of suitable garnishes.
Pickles
Olives
Cheese balls
Parsley
Watercress
Attractive paper or plain linen doilies
Nut meats
Desserts by their very nature, require some garnish to make them the perfect and satisfying last course which they should be. Candied fruit, marshmallows, slices of fresh orange or strawberries in season, whipped cream and bright candies add the needed bit of color. Here the use of paper doilies, glasses and attractively shaped china dishes is a great factor in appearance.
THE IMPORTANCE AND USE OF FORMS
[Pg 66] Printed forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable. Forms such as the party engagement blanks, shown elsewhere, and the meat order blank and menu blanks below tend to a desirable standardization. Since meat orders for the week are usually made out first and the menus planned around the meats, a form similar to the one shown below, with adaptations for the particular institution, may be helpful.
The lists of foods and the list of seasonal changes and garnishes contained in this book will save mental effort and tedium in planning by suggesting new combinations and variety.
Probably no single device will serve different kinds of institutions, but the principle of using appropriate printed forms to help in remembering details holds good for all institutions.
Week Beginning December 6, 1920. |
Where University Cafeteria | ||||
---|---|---|---|---|---|
Deliver | Amount | Cuts | Specifications | Cost | Use |
Mon. A.M. | 30 lb. | beef shoulder clod |
.13 | Mon. night | |
A.M. | 2 lb. | bacon | Best grade, cut 36 slices to lb. |
.37 | Tues. morning |
P.M. | 40 lb. | pork loin | 10 to 12 lb. loin | .26 | Tues. noon |
P.M. | 20 lb. | beef stew | 1-inch cubes, no bones, no gristle |
.13½ | Tues. noon |
Tues. A.M. [Pg 67] | 20 lb. | short ribs of beef |
.07½ | Tues. noon | |
A.M. | 15 lb. | sausage | best grade, no cereal | .18 | Tues. night |
A.M. | 20 lb. | cottage cheese | .12 | Tues. night | |
P.M. | 50 lb. | chickens, 4 to 5 lbs. each |
to arrive frozen |
.24 | Wed. noon |
Wed.A.M. | 20 lb. | veal steak | round, cut thin for rolling |
.26 | Wed. night |
A.M. | 5 lb. | sweetbreads | veal | .75 | Wed. night |
A.M. | 1 qt. | oysters | standard selects, 80 to qt |
.70 per qt. | Wed. night |
P.M. | 50 lb. | beef, round steak |
1 inch thick |
.13½ | Thurs. noon |
Thurs. A.M. | 2 | hams | 14 to 16 lb. each |
.30 | Thurs. night |
P.M. | 55 lb. | veal roast |
round | .26 | Fri. noon |
Fri. A.M. | 2 qt. | oysters | standard selects, 80 to qt. |
.70 per qt. | Fri. night |
A.M. | 20 lb. | rib roast of beef |
.25 | Fri. night | |
P.M. | 20 lb. | pork chops | cut 4 to lb. |
.18 | Sat. noon |
P.M. | 15 lb. | veal hearts |
.11 | Sat. noon | |
Sat. A.M. | 40 lb. | tenderloin | prime | .40 | Mon. noon |
Date | Date | Date |
Breakfast | Breakfast | Breakfast |
| ||
Fruits | Fruits | Fruits |
Cereals [Pg 68] | Cereals | Cereals |
| ||
Hot Dishes | Hot Dishes | Hot Dishes |
| ||
Lunch | Lunch | Lunch |
Soup | Soup | Soup |
| ||
Meats | Meats | Meats |
| ||
Vegetables | Vegetables | Vegetables |
| ||
Salads [Pg 69] | 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 |
|
[Pg 70] The efficiency of an organization is judged by the degree of routine which each phase of the work assumes. In most institutions the serving of special dinners is quite apart from the ordinary routine of business. If this service is to be handled simply and efficiently, all of its various steps must be listed and taken up in an orderly fashion with the end in view of perfecting an emergency organization as efficient as that which regulates the daily tasks.
First of all, arrangements made with those who are giving the dinner should be definite and complete. In order to prevent misunderstandings, a printed blank such as that shown below (with any adaptations found necessary) will prove helpful. This may be made out in duplicate, one copy being retained by the manager and one by those engaging the services.
Reduced to their simplest form, the steps to be followed in organizing this work are outlined below.
I. Fill in, in duplicate, the printed blank
Date ___________________ | Day of week _______________________ | |
Time ___________________ | ||
Engagement made by ___________________ | Phone ___________________ | |
Organization or Club ___________________ | ||
Price ___________________ | Probable Number ___________________ | |
Room desired ____________ | Flowers ___________________________ | |
Style of service: | ||
Cafeteria service ____ | ||
Table service ____ | ||
Tables set and served by guests ____ | ||
Date Guaranteed Number is to be reported ___________________ | [Pg 71] |
Leeway granted (either way) on guaranteed number | ||
On 25-40 | 2 plates, more or less | |
50-60 | 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[Pg 73] In the pages that follow are some two hundred recipes for use in institutions. It will be noted that throughout these recipes, measures are used rather than weights. This for two main reasons. First, cooks, except for highly trained professionals, use measures more easily and with greater success than weights. Second, most institutions cannot afford an adequate number of accurate scales; and scales that are not accurate are worse than useless. Measures, on the other hand, are inexpensive and always available. It may be said that because of the amounts and the size of the measures used in large quantity cookery there is not the degree of inaccuracy which is found in measuring small quantities.
It is hoped the form of the recipes with the spaces for figuring costs and calories will be of value from the commercial and classroom standpoint.
Stars indicate those recipes in which left-overs may be used to particular advantage.
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Beef, cubed | 20 lb. | ||||
Bones, veal | 7½ | ||||
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 |
[Pg 74] Cut the meat in cubes and soak two thirds of it in the cold water for about three fourths of an hour. Sear the remainder and add to the meat which is soaking. Heat the meat, veal bone and water to boiling and let simmer for four or five hours. Add the seasonings and the vegetables and cook until the vegetables are soft. Pour the whole through a colander and cool. When the fat has set, remove and clear by mixing the cold stock with the shells and slightly beaten whites of eggs. Bring the mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. Strain through two or three thicknesses of cheese cloth.
Number of servings 64-96
Amount of one serving ⅓ to ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Stock, chicken | 4 gal. | ||||
Onions | 1¼ lb. | ||||
Salt | ⅓ to ½ c. | ||||
Celery salt | ¼ 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 ¾ c.
Calories in one serving______
Cost of one serving______[Pg 75]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Eggs | 3 | ||||
Flour | 2 c. | ||||
Salt | 2 tsp. | ||||
Stock | 4 gal. | ||||
Onions | 1 lb. | ||||
Salt | ⅔ c. | ||||
Celery salt | ¼ c. |
To make the noodles, beat the eggs lightly and add the flour and salt. This makes a very stiff mixture. Put the mixture on a board and roll as thin as possible. Sprinkle the dough with flour and roll it into a tight roll. From this, slice the noodles. Shake out and let dry. Heat the stock to boiling, add the seasonings and the noodles and cook until done. Noodles may be made up and kept for some time in the refrigerator.
Number of servings 96
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Stock | 5 gal. | ||||
Green peppers | 10 | ||||
Onions | ½ lb. | ||||
Tomatoes | 1 gal. | ||||
Rice | 2½ c. | ||||
Carrots, finely diced | 1½ c. | ||||
Flour | 3 c. | ||||
Salt | ⅓ c. | ||||
Butter substitute | 1½ c. |
Chop the onions, carrots and green peppers and add to the boiling salted stock and tomatoes. Add the rice and cook until the rice is tender. Melt the fat, stir in the flour and add to the hot liquid to thicken. [Pg 76]
Number of servings 115
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Stock | 1½ gal. | ||||
Tomatoes, #10 cans | 2 | ||||
Bay leaves | 3 | ||||
Water | 1½ gal. | ||||
Carrots, diced | 1 pt. | ||||
Celery, diced | 1 qt. | ||||
Onions | 1 lb. | ||||
Rice | 1 c. | ||||
Salt | ¼ c. |
Add the seasonings to the boiling stock, tomatoes and water. When the vegetables have become softened, add the rice and cook for 15 to 20 minutes. Do not strain.
Number of servings 96
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Celery stock | 6 qt. | ||||
Onions | ¼ lb. | ||||
Butter substitute | ¾ lb. | ||||
Flour | 3 c. | ||||
Milk | 7 qt. | ||||
Paprika | ½ tsp. | ||||
Red pepper | ¼ tsp. | ||||
Salt | ¼ c. |
Make a celery stock by cooking the leaves and outside stalks in water to cover. Rub through a sieve. [Pg 77] Cook finely chopped onion with the required amount of stock. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée and white sauce. Add paprika, red pepper and salt just before serving.
Number of servings 60
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Corn | 1½ gal. | ||||
Water | 1 qt. | ||||
Onion | ½ lb. | ||||
Butter substitute | ¾ c. | ||||
Flour | 1½ c. | ||||
Milk | 2 gal. | ||||
Salt | ¼ c. | ||||
Paprika | ½ tsp. |
Cook the corn with the water and chopped onion and rub through a sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine white sauce with purée. Add salt and paprika just before serving.
Number of servings 64
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Butter substitute | ¾ c. | ||||
Flour | 1½ c. | ||||
Milk | 6 qt. | ||||
Salt | 2 tbsp. | ||||
Lima beans, cooked | 4 qt. | ||||
Grated onion or | |||||
chives | ¼ c. | ||||
Chopped parsley | ¼ c. |
[Pg 78] Cook the lima beans with the onion until soft and rub through a purée sieve. Melt the fat, stir in the flour and add hot milk to make a white sauce. Combine the purée and white sauce and add the salt just before serving.
Number of servings 50
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Peas | 2 qt. | ||||
Onion | ⅜ lb. | ||||
Bay leaf | 1 leaf | ||||
Milk | 6 qt. | ||||
Butter substitute | ½ 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 ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Spinach Juice | 1 c. | ||||
Onion | ⅜ lb. | ||||
Milk | 6 qt. | ||||
Butter substitute | ¼ lb. | ||||
Flour | 1 c. | ||||
Salt | 1 tbsp. |
[Pg 79] Chop the onion and add to one half of a #10 can of spinach and cook until the onions are tender. Scald the milk. Melt the fat and add the flour. When thoroughly mixed add to the hot milk, stirring constantly. When the spinach is seasoned, drain, rubbing lightly through a purée sieve until you obtain one cup of spinach juice. Add the spinach juice to the thickened milk and season.
Number of servings 35
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Tomatoes | 1 gal. | ||||
Bay leaves | 2 | ||||
Onion | ¼ lb. | ||||
Sugar | ⅜ c. | ||||
Soda | 2 tsp. | ||||
Butter substitute | ½ 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 ¾ c.
Calories in one serving______
Cost of one serving______[Pg 80]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Milk | 4 gal. | ||||
Oysters | 1 gal. | ||||
Salt | ¼ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Peanut butter | 6 lbs. | ||||
Milk | 2 gal. | ||||
Celery Stock | 3 qt. | ||||
Water | 1¼ gal | ||||
Flour | ¾ c. | ||||
Salt | ½ c. |
Add the water to the peanut butter and mix to a smooth paste. Heat the milk and celery stock, reserving sufficient liquid to make a paste of the flour. When the liquid is hot add the flour paste. When thickened add the peanut butter mixture and the salt.
Number of servings 100
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______
[Pg 81]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Beef round | 50 lb. | ||||
Carrots, chopped | 1 gal. | ||||
Peppers, chopped | 1½ c. | ||||
Tomatoes, #10 can | 1 | ||||
Onions, chopped | 1 lb. | ||||
Water | 3 gal. | ||||
Flour | 2 c. | ||||
Salt | ½ c. |
Place the meat in a roasting pan in a hot oven to sear. When well seared, cover with water and continue cooking in a medium oven for from four to five hours. About an hour and a half before serving add the chopped carrots, peppers, onions and tomatoes, and salt. Just before serving thicken the stock with the flour mixed to a paste with water. The vegetables should be served with the meat.
Number of servings 200
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______
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 [Pg 82] beef stock or gravy. Bake in a hot oven until brown. Serve with tartare sauce.
Number of servings 70
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______
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 ½ c. and ½ slice of bread
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Ground beef | 10 lb. | ||||
Crumbs | 3 c. | ||||
Salt | ¼ c. | ||||
Milk | 1 qt. | ||||
Onion | ⅜ lb. |
Mix the meat well with crumbs, seasoning and milk. Shape in balls or cakes and bake in well-greased pans.
Number of servings 50
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______[Pg 83]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Meat, chopped | 6 qt. | ||||
Potatoes | 6 qt. | ||||
Onions | ⅔ lb. | ||||
Salt | ½ 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 ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Meat, chopped | 1 gal. | ||||
Rice, uncooked | 1 qt. | ||||
Water | 1 gal. | ||||
Onions, chopped | ⅓ lb. | ||||
Salt | ¼ c. | ||||
Stock to mix | |||||
Crumbs, sifted | 4 c. | ||||
Eggs | 4 | ||||
Milk | ½ c. |
Cook the rice in the boiling salted water to which the onions have been added, until the rice is tender. Add the chopped or cubed meat and if necessary additional stock to moisten. Using a dipper measuring half a cup per serving, mold the mixture into croquettes. Put the sifted crumbs on a board, roll the croquettes in the crumbs, dip in a dipping mixture made of eggs and milk, roll again in the crumbs and fry in deep fat. If desired, one gallon of cooked potatoes may be substituted [Pg 84] for the rice, in which case the water also would be omitted.
Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Hamburger | 30 lb. | ||||
Salt | ¾ 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______
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 | ⅓ c. | ||||
Onions | ½ lb. |
[Pg 85] Add the crumbs, tomatoes, chopped celery, salt and onions to the meat and mix well. Beat the eggs slightly, add the milk and mix with the meat. Weigh out into well-greased loaf pans and bake in a medium oven. In order to make the loaves uniform be careful to press the meat well into the corners of the pans and avoid having the center of the loaf higher than the sides. One pound of hamburg steak, as purchased, will make nine servings when the other ingredients that go into the loaf have been added.
Number of servings 180
Amount in one serving ⅕ pound, after cooking
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Stew meat | 20 lb. | ||||
Water | 2 gal. | ||||
Onions | ½ c. | ||||
Potatoes, diced | 2 qt. | ||||
Salt | ⅓ c. | ||||
Flour | 4 c. | ||||
Biscuit recipe (see page 124) | ⅔ of recipe |
Cut the meat in one-inch cubes and cover with boiling water. Cook just below the boiling point. When the meat is almost tender add the salt, onions and potatoes. Mix the flour to a paste with water and thicken the stock just before serving. Serve one half cup of stew with one biscuit. The biscuit may be baked separately or the stew may be poured into baking pans, covered with biscuits and the biscuits baked in the oven.
Number of servings 100
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Dressing | 5 qt. | ||||
Meat, cubed | 4½ qt. | ||||
Onion | ¼ 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 ¾ c.
Calories in one serving______
Cost of one serving______
[Pg 86]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Meat, cubed | 20 lb. | ||||
Water | 3 gal. | ||||
Onions | ½ lb. | ||||
Carrots | 1¼ qt. | ||||
Potatoes | 5 qt. | ||||
Flour | 3 c. | ||||
Salt | ½ c. |
Cover the cubed meat with boiling water and cook just below the boiling point until tender. About one hour before serving time add the onions, carrots and salt. The potatoes may be added later, since they require less cooking. Mix the flour to a paste with [Pg 87] water and thicken the stew after the vegetables are tender.
Number of servings 96
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Rib roast | 50 lb. | ||||
Salt | ⅔ c. | ||||
Water | 1½ 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 ⅖ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Round steak, 1 in. thick | 20 lb. | ||||
Flour | 2½ c. | ||||
Salt | ¼ c. | ||||
Water | 1½ gal. |
Trim the steak. Mix the flour and salt and pound into the steak. Sear the steak in a pan on the top of the stove, put into a roasting pan, cover with water and cook slowly for from three to four hours.
Number of servings 45
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______
[Pg 88]
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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cooked chicken meat, cubed | 12 lb. | ||||
Onion | 1 lb. | ||||
Salt | ⅔ c. | ||||
Celery salt | ¼ c. | ||||
Stock | 4 gal. | ||||
Flour | 3 qt. | ||||
Biscuit recipe (see page 124) | ⅚ of recipe |
Heat the stock and season with the onion, salt and celery salt. Thicken with the flour mixed to a paste with some of the cold stock which has been reserved. Add the chicken meat, and serve with baking-powder biscuits or on toast. In ordering chicken for the above recipe, three and a half to four pounds of chicken, New York dressed, must be ordered for every pound of cooked chicken meat which is desired. In cooking chicken care should be taken to cool the chicken and stock as quickly as possible and then put into the refrigerator. The chicken should be cooled out of the stock. From fifty pounds of chicken, New York [Pg 89] dressed, approximately five gallons of stock may be obtained.
Number of servings 150
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Chicken fat | 3 c. | ||||
Flour | 1½ qt. | ||||
Chicken stock | 2 gal. | ||||
Onions, chopped | ¼ c. | ||||
Milk | ½ gal. | ||||
Salt | ⅓ to ½ c. | ||||
Cooked chicken meat, cubed | 7½ 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, ½ 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 ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Chicken meat, cubed | 5 lb. | ||||
Rice | 3 c. | ||||
Chicken | 3 qt. | ||||
Parsley | 1 tbsp. | [Pg 90] | |||
Lemon juice | 1 tbsp. | ||||
Celery salt | 1 tsp. | ||||
Paprika | 1 tsp. | ||||
Salt | ¼ c. | ||||
Onion juice | 2 tbsp. | ||||
Flour | 1½ 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 ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Lamb | 50 lb. | ||||
Salt | ⅔ c. | ||||
Water | 1½ 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 [Pg 91] and continue the roasting. Mix the flour to a paste with water and use in making the gravy.
Number of servings 125-150
Amount in one serving ⅓ to ⅖ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Hams, 15 lbs. each | 3 | 45 lb. | |||
Sugar | 6 c. | ||||
Vinegar | 4 c. | ||||
Cloves, whole | ¼ 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 ¼ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Pork chops | 20 lb. | ||||
Bread crumbs | 5 c. | ||||
Eggs | 10 | ||||
Milk | 1¼ c. | ||||
Salt | ⅔ c. |
Make a dipping mixture of the eggs and milk. Add to this the salt. Dip the chops in the mixture, then in the crumbs and place in a well-greased pan and cook the [Pg 92] chops in a medium hot oven. Pork should be well cooked.
Number of servings 80-85
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Pork chops | 20 lb. | ||||
Broken bread | 2½ gal. | ||||
Onion | 10 oz. | ||||
Butter substitute | 1¼ c. | ||||
Salt | ¼ c. | ||||
Hot water to moisten |
Place the pork chops in a well-greased baking pan. Sprinkle with salt, and in the center of each put a quarter of a cup of dressing. Bake in a medium hot oven until the pork is well cooked. To make the dressing, melt the fat and add to it the finely chopped onions. When brown pour over the broken bread. Add the salt and hot water sufficient to moisten. Avoid getting the dressing too wet.
Number of servings 80
Amount in one serving ¼ lb. and ¼ c. dressing
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Loin of pork | 50 lb. | ||||
Salt | ⅝ c. | ||||
Water | 2½ 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 [Pg 93] and water and continue cooking, turning the meat or basting as is necessary. When the meat is almost tender add the chopped onions to the stock to flavor. When tender remove the meat from the pan and thicken the stock on top of the stove with the flour mixed to a thin paste with water. The gravy must be strained to remove the chopped onion.
Number of servings 125
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sausage | 10 lb. | ||||
Bread crumbs | 3 c. | ||||
Salt | ¼ c. |
Mix the sausage, bread crumbs and salt and mold into flattened balls. There should be four servings to the pound. An ice-cream dipper of the right size may be used to keep the balls uniform in size.
Number of servings 44
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Veal, round steak | 20 lb. | ||||
Salt | ½ 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 [Pg 94] cook in a moderate oven. Turn as is necessary. Veal should be thoroughly cooked.
Number of servings 80
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Veal hearts | 20 lb. | ||||
Bread crumbs, sifted | 2 qt | ||||
Milk | 1 c. | ||||
Eggs | 8 | ||||
Salt | ½ c. |
Wash and slice the hearts. Make a dipping mixture of the eggs, milk and salt. Dip the hearts in this mixture, then in the crumbs. Place in a well-greased roasting pan and cook in a moderate oven until brown and tender. Turn as is necessary. Veal should be thoroughly cooked.
Number of servings 80
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Veal, round | 50 lb. | ||||
Salt | ⅔ c. | ||||
Onions | ¼ lb. | ||||
Flour | 5 c. | ||||
Water | 2½ gal. |
Wash or wipe the meat and place in a roasting pan in a hot oven. When seared, add the salt and water and continue roasting, basting and turning frequently until the meat is tender. Remove the meat from the pan, add the onion and cook. Additional water may [Pg 95] be added to the stock. Thicken with the flour mixed to a paste with water.
Number of servings 200
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______
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 ¼ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Veal hearts | 20 lb. | ||||
Flour | 2½ c. | ||||
Salt | ½ c. | ||||
Bacon fat | 2 c. | ||||
Stock | 1½ gal. | ||||
Green peppers, chopped | 1 c. | ||||
Onions | 1 lb. | ||||
Carrots, diced | 1 c. | ||||
Parsley, chopped | ¼ c. | ||||
Celery salt | ¼ c. | ||||
Peppercorns | 2 tbsp. |
[Pg 96] Wash and slice the hearts, dredge in flour and salt and brown in the bacon fat. Put the hearts into a roasting pan, pour the stock over them and add the remaining seasonings and cook in a slow oven until the heart is tender.
Number of servings 50
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sweetbreads | 5 lb. | ||||
Water | 1 gal. | ||||
Vinegar | ½ c. | ||||
Salt | ⅜ c. | ||||
White sauce | 3 qts. | ||||
Butter substitute | 1 c. | ||||
Paprika | 2 tsp. | ||||
Salt | ⅜ 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 ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Liver | 8 lb. | ||||
Bacon | 1¾ lb. | ||||
Salt | 2 tbsp. | ||||
Eggs | 4 | ||||
Milk | ¼ c. | ||||
Crumbs | 3 c. |
[Pg 97]Slice the liver thin and cut in pieces the size of a serving. Pour hot water over the liver and let stand fifteen minutes. Drain the liver. Make a dipping mixture of the eggs and milk and add the salt to it. Dip the liver in the mixture, then in the crumbs and place in a well-greased baking pan. Cook in a slow oven until well browned and until the liver is done. Place the bacon in rows in a baking sheet and cook in a hot oven until brown. Place a strip of bacon on top of each piece of liver and serve.
Number of servings 48
Amount in one serving ⅙ lb. liver and 1 slice bacon
Calories in one serving______
Cost of one serving______
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 ⅓ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Boneless cod | 2 lb. | ||||
Eggs | 30 | ||||
Potatoes, raw, diced | 10 lb. | [Pg 98] | |||
Butter substitute | ¾ c. | ||||
Paprika | ⅔ tsp. |
Shred the codfish and add to the potatoes and cook in boiling water until the potatoes are tender. Drain thoroughly, add the beaten eggs, butter substitute, paprika and mash until smooth. Fry the codfish mixture in deep fat, using an eight-to-the-quart size ice-cream dipper to keep the servings uniform. Since this mixture contains a large number of eggs, the balls do not require dipping in eggs and crumbs.
Number of servings 65
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Halibut | 20 lb. | ||||
Salt | ⅔ c. | ||||
Crumbs | 5 c. | ||||
Eggs | 5 | ||||
Milk | ¾ c. |
Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender.
Number of servings 50
Amount in one serving ⅔ lb.
Calories in one serving______
Cost of one serving______
[Pg 99]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Oysters | 1 gal. | ||||
Bread crumbs | 2 qt. | ||||
Eggs | 8 | ||||
Milk | 1 c. | ||||
Salt | ½ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Oysters | 3 qt. | ||||
Lemon juice | 1½ c. | ||||
Catsup | 1 c. | ||||
Grated onion juice | ¼ c. | ||||
Tabasco sauce | ½ tsp. | ||||
Salt | 1 tsp. | ||||
Celery, chopped | ¾ c. | ||||
Peppers, chopped | ¾ c. |
Look over the oysters carefully and put in cocktail glasses. Mix the lemon juice, catsup, grated onion, tabasco sauce and salt, and pour over the oysters. Sprinkle the top with chopped celery and peppers.
Number of servings 40
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Broken bread | 2 qt. | ||||
Broken crackers | 2 qt. | ||||
Milk | 1 qt. | ||||
Salt | ½ 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 ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Salmon | 20 lb. | ||||
Salt | ⅔ c. | ||||
Crumbs | 5 c. | ||||
Eggs | 5 | ||||
Milk | ¾ c. |
Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender.
Number of servings 50
Amount in one serving ⅔ lb.
Calories in one serving______
Cost of one serving______
[Pg 101]
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 | ¼ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Salmon, 1 lb. cans | 10 | ||||
Bread, broken | 4 qt. | ||||
Milk | 4 qt. | ||||
Bay leaves | ⅜ c. | ||||
Parsley sprigs | ¼ c. | ||||
Onions | ⅜ lb. | ||||
Salt | 1½ tbsp. | ||||
Butter substitute | 1 c. | ||||
Flour | 2 c. | ||||
Paprika | ½ tsp. | ||||
Crumbs | 3 c. | ||||
Butter substitute | ¼ lb. |
Add the bay leaves, parsley and onion to the milk and bring to the boiling point. Melt the fat, add the flour and add to the milk, stirring rapidly. When the [Pg 102] milk has thickened, strain out the seasonings and pour over the broken bread. Grease a scalloping pan and line with crumbs. Add a layer of salmon, then a layer of white sauce and bread, then a layer of salmon and another layer of white sauce. Cover with the buttered crumbs. Put in an oven to brown.
Number of servings 60
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Milk | 6 qt. | ||||
Broken bread | 8 qt. | ||||
Cheese | 5 lb. | ||||
Butter substitute | ½ 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 ¾ c.
Calories in one serving______
Cost of one serving______
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 | ¾ c. | ||||
Chopped green pepper | 2 c. | ||||
Salt | ¾ c. | ||||
Milk | 1 to 1½ gal. | ||||
Crumbs | 4½ c. | ||||
Eggs | 10 | ||||
Milk | 1¼ c. |
[Pg 103] Combine the cottage cheese and crumbs with the nut meats and seasonings. Add the milk and mix well. Using an eight-to-the-quart size ice-cream dipper, measure the mixture into croquettes. Mold, dip in a dipping mixture made of the eggs and one and a quarter cups of milk, then in crumbs. Fry in deep fat. Serve with a cream sauce.
Number of servings 100
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Macaroni, broken | 1 gal. | ||||
Water | 2 gal. | ||||
Salt | ¼ c. | ||||
Cheese | 2 lb. | ||||
Bread crumbs | 1 c. | ||||
Butter substitute | ⅜ 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 ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Rice | 5 c. | ||||
Water | 5 qt. | ||||
Salt | ¼ c. | ||||
Milk | 2½ 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 ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Rice, before cooking | 4 qt. | ||||
Stock or liquid | 2 gal. | ||||
Milk | 1½ gal. | ||||
Nut meats, chopped | 2 qt. | ||||
Green peppers | 12 | ||||
Eggs | 30 | ||||
Salt | ½ c. |
Cook the rice in the boiling salted stock. As the rice absorbs the stock, add the milk gradually, to avoid curdling. When the rice is tender, remove from the fire and add the chopped nuts, peppers and beaten eggs. Grease loaf pans and fill with the rice mixture. The loaf pans should be set in a pan of hot water to [Pg 105] avoid over-baking the bottom of the loaf, thus forming a hard crust. Serve with a cream or tomato sauce.
Number of servings 192
Amount in one serving 4 oz.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Eggs, hard cooked | 4 doz. | ||||
Flour | 3 c. | ||||
Milk | 2 qt. | ||||
Butter substitute | ⅓ c. | ||||
Salt | ⅓ c. | ||||
Bread crumbs | 1 qt. | ||||
Eggs | 4 | ||||
Milk | ½ c. |
Make a stiff white sauce of the flour, milk, butter substitute and salt. Hard cook the eggs, peel and chop, and add to the white sauce and cool. When cold mold in the shape of a cutlet and dip in dipping mixture made of the eggs and milk, and then in crumbs and fry in deep fat. Use an ice-cream dipper to keep the servings uniform in size.
Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Eggs | 96 | ||||
Milk | 3 qt. | ||||
Butter substitute | 1½ c. | ||||
Salt | ¼ c. | ||||
Ham, cubed | 4 to 6 c. |
[Pg 106] Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a skillet or kettle, pour in the egg mixture, and cook at a low temperature.
Number of servings 48
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 2 tbsp. | ||||
Salt | 2 tsp. | ||||
Paprika | 1 tsp. | ||||
Vinegar | ½ c. | ||||
Oil | 1 c. | ||||
Mustard | ¼ lb. | ||||
Mayonnaise dressing | 3½ 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______
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. |
[Pg 107] Chop the pickles, onions and parsley and add to the dressing. Thin with the vinegar. This makes five and a half cups of sauce.
Number of servings 90
Amount in one serving 1 tbsp.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Tomatoes, #10 can | 1 | ||||
Stock, meat stock | 1 gal. | ||||
Celery salt | 2 tbsp. | ||||
Carrots, chopped | ½ c. | ||||
Onion | ¼ c. | ||||
Bay leaf | 4 | ||||
Parsley, chopped | ¼ c. | ||||
Flour | 3 c. | ||||
Salt | 3 tbsp. | ||||
Fat | 1½ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Milk | 2 gal. | ||||
Flour | 4 c. | ||||
Egg yolks | 3 | ||||
Salt | ¼ c. |
Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk, [Pg 108] stirring constantly. When thickened add the egg yolks and salt.
Total volume 2 gal.
Total calories
Total cost
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Asparagus, 15 oz. can | 10 | ||||
White sauce | 1 gal. | ||||
Butter substitute | ¼ 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 ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Asparagus | 9 lb. | ||||
Butter substitute | ⅝ lb. | ||||
Salt | 3 tbsp. | ||||
White sauce | 4½ qt. |
Wash the asparagus and cut in two-inch pieces. Cook in boiling water until tender and drain. Combine with the white sauce, salt and butter substitute.
Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
[Pg 109]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Asparagus | 12 lb. | ||||
Salt | ½ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Beans | 4 qt. | ||||
Soda | ¼ c. | ||||
Molasses | 1 c. | ||||
Sugar | ½ 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, [Pg 110] the fat and three quarts of water and bake in a medium oven until the beans are tender and well browned.
Number of servings 75
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
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 | 1½ lb. | ||||
Salt | ⅓ c. | ||||
Paprika | 3 tbsp. | ||||
Green peppers | 1½ c. | ||||
Molasses | ¼ 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 ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
String beans, #10 can | 1 | ||||
Bacon drippings | ½ c. | ||||
Salt | 2 tbsp. | ||||
Paprika | 1 tbsp. |
[Pg 111] Open the can of beans and unless there is an excess of liquid do not drain. Add the seasonings and heat.
Number of servings 26
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Beets | 8 lb. | ||||
Butter substitute | 1 c. | ||||
Salt | ⅜ c. |
Wash the beets and steam or boil until tender. Remove the skin, cube or slice, reheat, salt and pour the fat over them.
Number of servings 36-54
Amount in one serving ⅓-½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cabbage | 8 lb. | ||||
Butter substitute | ½ c. | ||||
Vinegar | 1 c. | ||||
Salt | ¼ 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 ½ c.
Calories in one serving______
Cost of one serving______
[Pg 112]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cabbage | 8 lb. | ||||
Butter substitute | 1 lb. | ||||
Salt | ¼ c. |
Remove the outer leaves of the cabbage and cut the heads in eighths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the cabbage from discoloring and from developing a strong flavor. Drain off the water and add the butter substitute.
Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cabbage | 8 lb. | ||||
White sauce | 3 qt. | ||||
Salt | ¼ c. |
Wash the cabbage and cut into eighths. Do not shred. Cook in boiling salted water until tender. Drain and cover with the white sauce.
Number of servings 48
Amount of one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Carrots, diced | 2 gal. | ||||
Salt | ¼ c. | ||||
Butter substitute | 1 c. |
[Pg 113] Pare and dice the carrots. Cook in boiling salted water to cover until tender. Add the butter substitute and serve.
Number of servings 56
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Carrots, diced | 1 gal. | ||||
Peas, #2 cans | 5 | ||||
Butter substitute | ¾ 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 ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Carrots | 10 lb. | ||||
Salt | ½ c. | ||||
Water | 5 qt. | ||||
White sauce | 1 gal. | ||||
Butter substitute | ⅔ c. |
Wash, scrape or pare, and dice the carrots. Cook in boiling water until tender. Drain and mix with the white sauce and butter substitute.
Number of servings 60
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
[Pg 114]
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 ⅓ c.
Calories in one serving______
Cost of one serving______
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 ⅓ c.
Calories in one serving______
Cost of one serving______
[Pg 115]
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 ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Milk | 2 qt. | ||||
Butter substitute | ½ c. | ||||
Onion, grated | ⅜ 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 ½ c.
Calories in one serving______
Cost of one serving______
[Pg 116]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Lima beans | 1½ qt. | ||||
Corn, #2 cans | 8 | ||||
Butter substitute | 1 c. | ||||
Salt | ¼ c. | ||||
Onion, grated | 2 tbsp. | ||||
Paprika | ½ tsp. |
Soak the beans over night in cold water to cover. Drain, cover with boiling water and cook until tender. Mix the beans with the corn, which has been heated, add the seasonings and butter substitute.
Number of servings 70
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______
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______
[Pg 117]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Onions | 10 lb. | ||||
Salt | ½ c. | ||||
Water | 6 qt. | ||||
Butter substitute | ½ c. | ||||
Paprika | ½ tbsp. |
Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add the butter substitute and paprika.
Number of servings 24
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Onions | 10 lb. | ||||
Salt | ½ 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 ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Peas, #2 cans | 10 | ||||
Butter substitute | ½ c. | ||||
Salt | 2 tbsp. | ||||
Sugar | ½ c. |
[Pg 118] Open the peas and unless there is an excess of liquid do not drain. Add the seasonings and heat.
Number of servings 60
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Peas | 2 gal. | ||||
Salt | ⅜ c. | ||||
White sauce | 1 gal. | ||||
Butter substitute | ½ c. |
Open the peas and drain, reserving the juice to use as part of the liquid in making the white sauce. When using the juice of the peas, care should be taken not to add it to the white sauce until just before combining with the peas, to avoid curdling.
Number of servings 84
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Potatoes, pared | 30 lb. | ||||
Salt | ¼ 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 ⅓ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Potatoes, after paring | 15 lb. | ||||
White sauce | 3 qt. | ||||
Salt | ¼ c. |
Steam or boil the potatoes until tender. Drain and add the white sauce. If steamed, the salt may be sprinkled on the top of the potatoes. If boiled, add the salt to the boiling water.
Number of servings 66
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______
[Pg 119]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Potatoes, after paring | 10 lb. | ||||
Salt | ⅜ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Potatoes, pared | 15 lb. | ||||
Milk, scalded | 1½ qt. | ||||
Salt | ¼ c. |
[Pg 120] Steam or boil the potatoes until done. Mash thoroughly and add the scalded milk and salt. Beat until light.
Number of servings 66
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Potatoes, pared | 30 lb. | ||||
Parsley, chopped | 2⅔ c. | ||||
Salt | ¼ c. | ||||
Butter substitute | 1⅓ lb. |
Steam or boil the potatoes until tender. When done, put the potatoes into a shallow kettle, pour the butter substitute and salt over them and sprinkle them with parsley. Shake the kettle vigorously to get the potatoes covered with the fat and parsley. This may be accomplished more easily if only a few potatoes are prepared at a time.
Number of servings 90
Amount in one serving ⅓ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Potatoes, steamed, sliced | 4 gal. | ||||
White sauce | 1½ gal. | ||||
Onion, grated | ½ lb. | ||||
Salt | ½ to ¾ c. | ||||
Crumbs | 2 c. | ||||
Butter substitute | ½ c. |
Grease a scalloping pan. Cover with a layer of potatoes, then with white sauce to which the onion [Pg 121] and salt have been added. Add another layer of potato and white sauce and cover with buttered crumbs. Bake until brown.
Number of servings 96
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Potatoes | 12 | 4¾ lb. | |||
Butter substitute | ⅜ c. | ||||
Salt | 2 tbsp. | ||||
Egg whites | 3 | ||||
Milk | 1 c. | ||||
Paprika | ¼ tsp. | ||||
Chopped pimento | ⅜ c. | ||||
Chopped parsley | ¼ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sweet potatoes | 50 lb. | ||||
Sugar, brown | 1 qt. | ||||
Water | 2 qt. | ||||
Butter substitute or bacon fat | 1½ c. |
Steam and peel the potatoes. If a vegetable parer is available, the potatoes may be put through the machine before steaming. [Pg 122] When done, put in shallow baking pans and pour a syrup made of the sugar, water and melted fat over them. Brown in a hot oven.
Number of servings 100
Amount in one serving ½ lb.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Rice | 5 c. | ||||
Milk | 3 qt. | ||||
Water | 1½ qt. | ||||
Salt | 2 tbsp. | ||||
Eggs | 20 | ||||
Butter substitute | ½ c. | ||||
Bread crumbs | 4 c. | ||||
Eggs | 6 | ||||
Milk | ¾ c. |
Cook the rice in the milk and water until tender. Remove from fire and add well-beaten eggs, salt and butter substitute. Turn into shallow pans to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in deep fat. If desired the dipping mixture and crumbs may be omitted and the mixture molded with an ice-cream dipper and dropped at once into the hot fat. Serve with jelly, jam or syrup.
Number of servings 65
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Rutabagas | 15 lb. | ||||
Butter substitute | 1 c. | ||||
Salt | ¼ c. |
[Pg 123] Pare the rutabagas, steam until tender and mash. Season with the butter or butter substitute, and salt.
Number of servings 60
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Spinach, #10 cans | 2 | ||||
Vinegar | ½ c. | ||||
Salt | ¼ 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 ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Tomatoes, #10 cans | 2 | ||||
Broken bread | 4 qt. | ||||
Sugar | 1 c. | ||||
Salt | ¼ c. | ||||
Grated onion | ¼ c. | ||||
Crumbs | 2 c. | ||||
Butter substitute | ⅓ c. |
Add the onion, sugar and salt to the tomatoes and heat. Pour over the broken bread, which has been put in the bottom of a baking pan. Cover with buttered crumbs and brown in the oven.
Number of servings 56
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Tomatoes, #10 cans | 2 | ||||
Broken bread | 2 qt. | ||||
Sugar | 1 c. | ||||
Salt | 3 tbsp. | ||||
Grated onion | ¼ c. | ||||
Butter substitute | ½ c. |
Heat the tomatoes with the seasonings. Add the broken bread just before serving.
Number of servings 65
Amount in one serving,
between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Flour | 6 qt. | ||||
Baking powder | 1½ c. | ||||
Salt | ¼ c. | ||||
Shortening | 3 c. | ||||
Milk | 2¾ qt. |
Mix and sift the dry ingredients. Rub in the shortening lightly with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary, due to differences in the flour. Put the dough on to a floured board and roll three quarters of an inch in thickness. To obtain one hundred [Pg 125] and eighty biscuits, use a cutter two and one half inches in diameter.
Number of servings 90
Amount in one serving 2
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Flour | 6 qt. | ||||
Baking powder | 1½ c. | ||||
Salt | 4 tbsp. | ||||
Shortening | 3 c. | ||||
Milk | 2¾ qt. | ||||
Raisins | 2 c. | ||||
Cinnamon | ¼ c. | ||||
Sugar | 2 c. | ||||
Butter substitute | ½ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Flour | 5 qt. | ||||
Baking powder | ¾ c. | ||||
Salt | 2 tbsp. | ||||
Sugar | 3 c. | ||||
Milk | 2½ to 2¾ qt. | ||||
Bacon fat | ½ c. | ||||
Eggs | 8 | ||||
Bacon, cooked | 2 c. |
[Pg 126] Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the fat and bacon pieces last. Bake in well-greased muffin pans.
Number of servings 96
Amount in one serving ¼ c. batter
Calories in one serving______
Cost of one serving______
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 | 3¼ 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 ⅓ c. batter
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Flour | 2½ qt. | ||||
Sugar | 3 c. | ||||
Crumbs | 2½ qt. | ||||
Baking powder | ¾ c. | ||||
Salt | 2 tbsp. | ||||
Eggs | 8 | ||||
Milk | 3½ to | ||||
Butter substitute | 4 qt. | ¼ lb. |
Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the melted fat last. Bake in well-greased muffin tins.
Number of servings 120
Amount in one serving ¼ c. batter
Calories in one serving______
Cost of one serving______
[Pg 127]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Flour | 1½ qt. | ||||
Cake crumbs | 1 qt. | ||||
Bran | 3½ qt. | ||||
Soda | ¼ c. | ||||
Salt | 3 tbsp. | ||||
Milk, sour | 2½ 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 ¼ c. batter
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Flour | 10 c. | ||||
Flour, graham | 10 c. | ||||
Sugar | 3 c. | ||||
Baking powder | ¾ c. | ||||
Salt | 2 tbsp. | ||||
Eggs | 8 | ||||
Milk | 3¼ to | ||||
Butter substitute, melted | 3½ qt. ⅔ c. |
[Pg 128] Prepare as for plain muffins.
Number of servings 96
Amount in one serving ⅓ to ½ c. batter
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | ¾ qt. | ||||
Flour | 5 qt. | ||||
Baking powder | ¾ c. | ||||
Salt | 2 tbsp. | ||||
Eggs | 8 | ||||
Milk | 3¼ to | ||||
Butter substitute, melted | 3½ qt. | ¼ lb. |
Mix and sift the dry ingredients. Beat the eggs, add the milk and pour the liquid over the dry ingredients. Add the melted fat and pour the mixture into well-greased muffin tins to bake.
Number of servings 96
Amount in one serving ¼ to ⅓ c. batter
Calories in one serving______
Cost of one serving______
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 | ¼ 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 ⅕ c. dough
Calories in one serving______
Cost of one serving______
[Pg 129]
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 | 1½ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Flour | 3 qt. | ||||
Baking powder | 3 tbsp. | ||||
Nuts | 1 qt. | ||||
Salt | ½ tsp. | ||||
Sugar | 1 qt. | ||||
Milk | 1 qt. | ||||
Eggs | 6 | ||||
Butter substitute | ¼ c. |
Mix the dry ingredients, including the nuts. Add the milk to the beaten eggs. Combine by adding the liquid to the dry ingredients. Add the melted fat. Pour the mixture into greased loaf pans and let stand one half hour. Bake in a moderate oven. This will make four loaves, cutting 25 slices per loaf.
Number of servings 100
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 2 c. | ||||
Butter substitute | 2 c. | ||||
Water | 2 qt. | ||||
Milk | 2 qt. | ||||
Yeast | ¼ lb. | ||||
Water | 2 c. | ||||
Flour | 11¾ qt. | ||||
Salt | ½ c. | ||||
Butter substitute | 1½ c. | ||||
Fat, melted | ½ 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 1⅓ oz. per roll
Calories in one serving______
Cost of one serving______
[Pg 130]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 2 c. | ||||
Butter substitute | 2 c. | ||||
Water | 2 qt. | ||||
Milk | 2 qt. | ||||
Yeast | ¼ lb. | ||||
Water, lukewarm | 2 c. | ||||
Flour | 11 to 12 qt. | ||||
Salt | ½ c. | ||||
Butter substitute | 1½ c. |
[Pg 131] Scald the milk. Soften the yeast in the two cups of lukewarm water. Add the sugar and fat to the scalded milk and then add the two quarts of water. When the milk and water mixture is a little more than lukewarm add the yeast and five quarts of flour. Beat to smooth batter and let rise one hour. Then add the salt and the remainder of the flour. Beat on the machine or knead. Let rise one hour. When the dough is light, cut into small pieces, getting twelve rolls from each pound of dough. With the palm of the hand, roll these pieces into smooth balls and place them in rows to rise. When they have again become light, roll the balls flat, with a rolling pin or stick, brush with melted fat, fold over and put in pans to rise. When they have doubled in size, bake in a hot oven until well browned. The tops may be brushed with melted fat, when they come from the oven.
Number of servings 24 dozen
Amount in one serving 1⅓ oz.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Yeast | ¼ 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 | ¼ c. |
Soften the yeast in the pint of water. Scald the milk and add the fat, sugar and cold water. When the liquid is lukewarm, add the yeast and mix to a sponge with a part of the flour. It will require about six quarts. Let rise one hour and add salt and work to a stiff dough [Pg 132] with the remainder of the flour. Let rise again about one hour. Cut into loaves of two pounds each. Place in well-greased pans, let rise and bake about one hour. This makes twelve one and three quarter pound loaves, after baking.
Number of servings 12 loaves
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______
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 ⅙ c.
Calories in one serving______
Cost of one serving______
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 | 1½ tbsp. |
Hard cook the eggs, cool and chop. Mix with the remaining ingredients. This amount makes two quarts, [Pg 133] and will fill forty-eight sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.
Number of servings 48
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Raisins | 1 lb. | ||||
Figs | ½ lb. | ||||
Sugar | 1½ c. | ||||
Flour | 1 tbsp. | ||||
Cold water | ¼ c. | ||||
Orange juice | ½ 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 ⅙ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Ham, boiled or baked (left-over) | 3 lb. | ||||
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 [Pg 134] three quarts. One cup of mixture will fill six sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.
Number of servings 72
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______
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 | 1½ qt. |
Shred the cabbage and let soak in cold water one hour or more. Drain off the water and mix cabbage with the other ingredients.
Number of servings 108
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Carrots | 4 lb. | ||||
Raisins | 2½ 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 ⅓ c.
Calories in one serving______
Cost of one serving______
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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Boiled potatoes | 10 qt. | ||||
Celery | 2 qt. | ||||
Salt | ¼ c. | ||||
Paprika | 1 tsp. | ||||
French dressing | 1 qt. | ||||
Chopped parsley | 1 c. | ||||
Pimentos, 15 oz. can | 1 | ||||
Onions | ¼ c. |
Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf.
Number of servings 120
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
[Pg 136]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Tomatoes | 3 qt. | ||||
Cloves | ⅜ c. | ||||
Bay leaves | 10 | ||||
Salt | 1 tsp. | ||||
Soda | ¼ tsp. | ||||
Cayenne | ⅜ 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 ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Gelatin | ½ c. | ||||
Cold water | 2 c. | ||||
Sugar | 2 c. | ||||
Boiling water | 2 qt. | ||||
Salt | 4 tsp. | ||||
Shredded cabbage | 4 c. | ||||
Lemon juice | ¾ 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 [Pg 137] cool and set. Serve on a lettuce leaf with salad dressing.
Number of servings 54
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Apples | 4 qt. | ||||
Celery | 1½ 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 ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Bananas | 20 | ||||
Nuts, chopped | 1⅓ c. | ||||
Salad dressing | 2½ c. |
Cut the bananas in halves crosswise and roll in the chopped nuts until well coated. Place half a banana on a lettuce leaf. Serve with a tablespoon of salad dressing.
Number of servings 40
Amount in one serving ½ banana
Calories in one serving______
Cost of one serving______
[Pg 138]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Pineapple, diced | 2 qt. | ||||
Oranges, diced | 3 qt. | ||||
Celery, diced | 2 qt. | ||||
Salad dressing | 3½ c. |
Dice the oranges and pineapple and cut the celery fine. Drain the fruit and mix with the celery. Serve on a lettuce leaf with one tablespoon of dressing on top.
Number of servings 54
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
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______
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. |
[Pg 139] Mix the cheese with the cream and salt. More cream may be necessary to moisten the cheese if it is very dry. Add celery and green pepper and serve on a lettuce leaf.
Number of servings 64
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Eggs | 24 | ||||
Salt | 2 tsp. | ||||
Vinegar | ½ c. | ||||
Mayonnaise | ½ c. | ||||
Mustard | 1 tsp. | ||||
Paprika | 1 tsp. |
Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. Cream the yolks together [Pg 140] with the mayonnaise and seasonings and refill the whites of the eggs. Serve half an egg on a lettuce leaf and garnish with a pickle cut in halves.
Number of servings 48
Amount in one serving ½ egg
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Chicken, diced | 1 qt. | ||||
Celery, diced | 1 qt. | ||||
Mayonnaise | 1½ c. |
Mix the chicken and celery lightly with two thirds of the mayonnaise. Serve on a lettuce leaf and garnish with the remaining mayonnaise. Lemon, hard-boiled egg and capers may also be used as garnish for chicken salad.
Number of servings 16
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
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 ½ c.
Calories in one serving______
Cost of one serving______
[Pg 141]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cornstarch | 1½ c. | ||||
Sugar | 2 c. | ||||
Milk | 3 qt. | ||||
Mustard | 2 tbsp. | ||||
Paprika | ¼ c. | ||||
Salt | 1 tsp. | ||||
Vinegar | 1¼ 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 4¾ qt
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Salt | 3 tbsp. | ||||
Mustard | ½ tsp. | ||||
Paprika | 1 tbsp. | ||||
Pepper | ½ 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______
[Pg 142]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Egg yolks | 3 | ||||
Vinegar | ¾ c. | ||||
Oil | 1 qt. | ||||
Mustard | 1 tsp. | ||||
Powdered sugar | 1 tsp. | ||||
Paprika | ½ tsp. | ||||
Salt | 1 tbsp. | ||||
Red pepper | ¼ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Mayonnaise | 2½ qt. | ||||
Chili sauce | 1 qt. | ||||
Green peppers, chopped | 1⅔ 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 3¾ qt.
Calories in one serving______
Cost of one serving______
[Pg 143]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Flour | 3 qt. | ||||
Baking powder | ¼ c. | ||||
Shortening | 2 c. | ||||
Salt | 2 tbsp. | ||||
Milk | 1 to 1½ qt. | ||||
Sugar, brown | 4 c. | ||||
Cinnamon | 2 tsp. | ||||
Apples, quartered | 3½ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Scalded milk | 2 qt. | ||||
Broken bread | 6 c. | ||||
Sugar | ⅔ c. | ||||
Raisins | ½ 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. [Pg 144] Bake in a water bath in a moderate oven until the custard sets. Serve with a vanilla sauce.
Number of servings 25
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Apples, chopped | 4 qt. | ||||
Crumbs | 3 qt. | ||||
Brown sugar | 2⅔ c. | ||||
Cinnamon | 1 tsp. | ||||
Nutmeg | ½ 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 ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Scalded milk | 2 qt. | ||||
Broken or cubed bread | 6 c. | ||||
Sugar | ⅔ c. | ||||
Eggs | 5 | ||||
Raisins | ½ lb. | ||||
Salt | 1 tsp. | ||||
Vanilla | 1 tbsp. |
[Pg 145] Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a pan of hot water in a moderate oven until the custard sets. Serve with a vanilla sauce.
Number of servings 25
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 2 c. | ||||
Flour | ¾ c. | ||||
Cocoa | 1 c. | ||||
Water | 3½ 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 ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Butter substitute | ¾ c. | ||||
Sugar | 4 c. | ||||
Eggs | 5 | ||||
Milk | 3½ c. | ||||
Flour | 2¼ qt. | ||||
Baking powder | 6 tbsp. | ||||
Salt | 2 tsp. | ||||
Vanilla | 2 tbsp. |
[Pg 146] Cream the sugar and fat. Add the well-beaten eggs and alternate the liquid and the dry ingredients. Bake. Serve with lemon, vanilla, fruit or chocolate sauce.
Number of servings 80
Amount in one serving 1 square 2 in. × 2 in.
Calories in one serving______
Cost of one serving______
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 | ½ c. | ||||||
Diced apples, | 3 c. | ||||||
or | |||||||
Diced oranges, | |||||||
or | |||||||
Diced Bananas, | |||||||
or | |||||||
Corn | |||||||
or | |||||||
Hominy | |||||||
Mix the dry ingredients and wet ingredients separately and combine. Drop from a spoon into hot fat, using one and a half tablespoons per fritter.
Number of servings 35
Amount in one serving 2 fritters
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Flour | 3 qt. | ||||
Baking powder | ½ c. | ||||
Salt | 1⅓ tbsp. | ||||
Shortening | 1½ c. | [Pg 147] | |||
Milk | 1 to 1¼ qt. | ||||
Fruit, # 10 can | 1 | ||||
Cornstarch | ½ c. | ||||
Sugar | 5 c. | ||||
Water | 2½ qt. | ||||
Lemon juice | ¼ c. |
Crust: Rub shortening into well-mixed dry ingredients. Add milk sufficient for a soft dough and roll on a well-floured board. Make the dough the shape of the baking pan to be used.
Fruit: Drain the fruit and heat the juice and water, adding the well-mixed sugar and cornstarch. When thickened add the fruit and lemon juice. Fill the bottom of the baking dish with the fruit and juice; cover with the dough and bake in a hot oven.
Number of servings 80
Amount in one serving piece 1½ in. × 2 in. with ¼ c. fruit sauce
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Milk | 7 qt. | ||||
Grapenuts | 4 c. | ||||
Bread crumbs | 2 c. | ||||
Sugar | 1⅓ c. | ||||
Eggs | 16 | ||||
Raisins | 4 c. | ||||
Salt | ¼ tsp. |
Scald the milk and pour over the grapenuts and bread crumbs. Add the sugar, salt, beaten eggs [Pg 148] and raisins to the bread crumbs and scalded milk. Pour into a baking pan and bake in water bath in a moderate oven until the custard sets.
Number of servings 80
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar, brown | 1½ 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 ⅓ c. of dough
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Molasses | 3 c. | ||||
Soda | 3 tsp. | ||||
Eggs | 3 | ||||
Flour | 4½ c. | ||||
Salt | 1 tsp. | ||||
Boiling water | 2 c. |
[Pg 149] Mix the molasses, eggs, salt and water and add the flour and soda. Mix well. This makes a very thin batter. Pour into a greased pan and steam from one to one and one half hours. Serve with an egg hard sauce. If the molasses is very dark and strong use one half molasses and one half corn syrup.
Number of servings 25
Amount in one serving ⅓ c. of batter
Calories in one serving______
Cost of one serving______
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 | 1¼ c. |
Scald the milk, mix and sift the cornstarch and sugar and add to the milk, stirring constantly. When the cornstarch has thickened add the egg yolks and salt. Pour this custard mixture over the prunes which have been seeded and placed in the bottom of a pudding pan. Spread the meringue and brown in the oven.
Number of servings 60
Amount in one serving, between ⅓ to ½ c.
Calories in one serving______
Cost of one serving______
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. |
[Pg 150] Seed the cooked prunes and mix with the apricots. Add the sugar and lemon juice and heat. This filling may be put between layers of shortcake dough and on top. Serve with whipped cream.
Number of servings 27
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Flour | 8 qt. | ||||
Baking powder | 1¾ c. | ||||
Salt | 3 tbsp. | ||||
Sugar | ½ c. | ||||
Butter substitute | 2¾ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Strawberries, after hulling | 6 qt. | ||||
Sugar | 2 to 2½ c. |
[Pg 151] Hull the strawberries and wash them in a colander. Crush slightly, add the sugar, and let stand half an hour or until the sugar dissolves.
Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Rice uncooked | 4 c. | ||||
Milk | 5 qt. | ||||
Sugar | 4 c. | ||||
Cocoa | ½ c. | ||||
Salt | 2 tsp. | ||||
Cinnamon | ½ tsp. | ||||
Egg whites | 16 | ||||
Sugar | 1½ c. |
Cook the rice in the scalded milk. When the rice is almost tender add the cocoa and sugar and finish cooking. Pour into a baking pan and spread with a meringue and brown in the oven.
Number of servings 60
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Rice | 2 c. | ||||
Raisins | 1⅔ c. | ||||
Salt | ½ tsp. | ||||
Milk | 5½ qt. | ||||
Sugar | 1½ c. |
Wash the rice, pour over it the scalded milk and bake in a slow oven, stirring occasionally. When the rice [Pg 152] is almost tender add the sugar, raisins and salt, and continue cooking.
Number of servings 32
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
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 ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 1 qt. | ||||
Cocoa | 1½ c | ||||
Cornstarch | ¼ c. | ||||
Salt | 1 tsp. | ||||
Water | 2 qt. | ||||
Vanilla | 1 tbsp. | ||||
Butter substitute | ¼ lb. |
Mix the dry ingredients well. Add to boiling water, stirring constantly with wire whisk. Add the fat, and when cool add the vanilla.
Number of servings 80
Amount in each serving 2 tbsp.
Calories in one serving______
Cost of one serving______
[Pg 153]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Milk | 2 qt. | ||||
Egg yolks | 6 | ||||
Cornstarch | ¼ c. | ||||
Sugar | 1 c. | ||||
Salt | ¼ 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 1½ tbsp.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Butter substitute | 1½ c. | ||||
Sugar | 3 c. | ||||
Eggs | 6 | ||||
Vanilla | 1 tbsp. |
[Pg 154] Cream the fat and sugar thoroughly. Add the beaten yolks and continue creaming. Add the vanilla and fold in the beaten whites. Put this sauce into the refrigerator to set.
Number of servings 48
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Butter | ¼ lb. | ||||
Sugar, powdered | 1½ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Water | 2 qt. | ||||
Sugar | 5 c. | ||||
Cornstarch | ⅔ c. | ||||
Salt | 1 tsp. | ||||
Butter or butter substitute | 1 c. | ||||
Lemon juice | ½ c. | ||||
Lemon rind, cut thin | ½ 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______
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 | 1½ tsp. | ||||
Lemons | 3 |
Soak the tapioca in water over night. Add to the boiling salted water and cook until clear. Add the sugar, [Pg 155] cinnamon and lemon juice and pour over the apples.
Number of servings 42
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Milk, scalded | 3 qt. | ||||
Sugar | 1½ c. | ||||
Eggs, whole | 12 | ||||
or | |||||
Eggs, yolks | 20 | ||||
Vanilla | 1 tbsp. | ||||
Salt | 1 tsp. | ||||
Nutmeg | ½ tsp. |
Beat the eggs, sugar and salt and add to the scalded milk and pour into custard cups. Put the cups into a pan and pour hot water around them. Bake in a moderate oven.
Number of servings 40
Amount in one serving Between ⅓ to ½ c.
Calories in one serving______
Cost of one serving______
[Pg 156]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 1¼ qt. | ||||
Hot water | 1½ qt. | ||||
Milk, scalded | 2 qt. | ||||
Egg yolks | 16 | ||||
Sugar | 2 c. | ||||
Gelatin | ½ c. | ||||
Cold water | 1½ 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 ½ c.
Calories in one serving______
Cost of one serving______
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 ⅓ c.
Calories in one serving______
Cost of one serving______
[Pg 157]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Milk | 2 gal. | ||||
Sugar | 4 c. | ||||
Cornstarch | 3 c. | ||||
Cocoa | 3 c. | ||||
Salt | 1 tsp. | ||||
Vanilla | ¼ c. |
Mix the sugar, cornstarch and cocoa and add to the scalded milk. When the mixture has thickened, remove from the fire and add the salt and vanilla.
Number of servings 95
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 2 c. | ||||
Eggs | 2 doz. | ||||
Vanilla | ¼ c. | ||||
Chocolate | ¾ lb. |
Melt the chocolate over hot water. Separate the eggs and beat the sugar and egg yolks to a creamy consistency. When the chocolate is melted, add the beaten yolks and sugar to it, and continue cooking until the mixture thickens. Beat the egg whites stiff, add the chocolate mixture and the vanilla to them. Mix thoroughly. Pour into glasses and put in the refrigerator to cool and set. Serve with whipped cream.
Number of servings 36
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
[Pg 158]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Milk | 4 qt. | ||||
Cornstarch | 2 c. | ||||
Sugar | 1 c. | ||||
Salt | ½ 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 ⅔ and ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Brown sugar | 1½ qt. | ||||
Cornstarch | 1½ c. | ||||
Boiling water | 2 qt. | ||||
Egg whites | 12 | ||||
Salt | ½ tbsp. | ||||
Vanilla | 1 tbsp. | ||||
Nut meats | 1½ c. | ||||
Dates | 1½ c. |
Mix the cornstarch, sugar and salt and add to boiling water, stirring constantly. Add this mixture to the well-beaten whites and vanilla and beat until smooth. If a kitchen mixing machine is available, combine the two mixtures on the machine and beat thoroughly. This will increase the volume and improve the consistency. [Pg 159] Add the dates and nut meats. Serve with a custard sauce.
Number of servings 56
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Walnuts | 1½ c. | ||||
Dates | 3 c. | ||||
Sugar | 2 c. | ||||
Flour | 2 tbsp. | ||||
Baking powder | 1 tbsp. | ||||
Egg whites | 12 | ||||
Crumbs | 3 c. | ||||
Lemon juice | ⅓ c. | ||||
Water | ¼ c. |
[Pg 160] Mix the dry ingredients with the dates and nuts. Add the lemon juice and water, and fold in the stiffly beaten egg whites. Pour into a well-greased baking pan, set the pan in hot water and bake in a moderate oven. This may be served hot or cold with whipped cream.
Number of servings 24
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Tapioca, pearl | 3 c. | ||||
Water | 3 qt. | ||||
Brown sugar | 6 c. | ||||
Figs, layer | 1½ lb. | ||||
Salt | 1 tsp. | ||||
Vanilla | 3 tbsp. | ||||
Nut meats, chopped | 1½ c. |
Soak the tapioca over night. Add to the rapidly boiling water and cook until clear. Remove from the fire and add the chopped figs and nuts, vanilla and salt.
Number of servings 72
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
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 ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Gelatin | ½ c. | ||||
Cold water | 2 c. | ||||
Sugar | 4 c. | ||||
Boiling water | 1½ qt. | ||||
Orange juice | 1½ qt. | ||||
Lemon juice | ⅔ 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 [Pg 161] is dissolved. When the gelatin has begun to set, add the fruit juice and the diced fruit.
Number of servings 60
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Fruit pulp | 1 qt. | ||||
Sugar | 1 qt. | ||||
Egg whites | 4 | ||||
Lemon juice | ¼ c. |
Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and beat until stiff. Whips in this quantity should be made with a power beater or mixing machine.
Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
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 [Pg 162] and salt. Pour into pans to mold. This pudding is most satisfactory in texture, and volume is increased when beaten on a power machine.
Number of servings 100
Amount of one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Prunes, after cooking | 4 lb. | ||||
Cinnamon | 1 tbsp. | ||||
Sugar | 3 c. | ||||
Salt | ½ tsp. | ||||
Cornstarch | 1½ c. | ||||
Boiling water | |||||
or | 2 qt. | ||||
Prune juice | |||||
Lemon juice | ½ c. |
Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear. Remove from the fire and add the lemon juice and prunes.
Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
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 [Pg 163] pineapple and lemon juice. Serve with whipped cream.
Number of servings 96
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Pearl tapioca | 1 c. | ||||
Water | 1 qt. | ||||
Lemon juice | ⅓ c. | ||||
Pineapple juice | 2 c. | ||||
Pineapple, cut fine | 2 c. | ||||
Sugar | 1½ 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 ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cold water | 3 c. | ||||
Gelatin | ¾ 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 [Pg 164] over the seeded prunes which have been arranged in rows on the bottom of a pan.
Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
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 | ½ tsp. |
Soak the tapioca over night. Add to the boiling water and sugar and cook until clear. Remove from the fire and add the raisins, mapleine, nuts and salt.
Number of servings 75
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Gelatin | ½ 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 [Pg 165] into a pan and let the mixture harden. Serve with custard sauce.
Number of servings 72
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Tapioca, pearl | 3 c. | ||||
Eggs | 15 | ||||
Sugar | 3 c. | ||||
Salt | ½ tsp. | ||||
Vanilla | 1 tbsp. | ||||
Milk | 1½ gal. |
Soak the tapioca over night and cook until clear in the scalded milk. Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes. Remove from fire and add salt and vanilla.
Number of servings 75
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Apricots | 3 lb. | ||||
Water | 3¾ 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 ⅓ c.
Calories in one serving______
Cost of one serving______
[Pg 166]
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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cranberries | 7½ qt. | ||||
Sugar | 10 c. | ||||
Water | 3¾ qt. |
Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a sieve, add the sugar and bring to a boil.
Number of servings 40
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______
[Pg 167]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Peaches, dried | 3 lb. | ||||
Water | 3¾ 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 ⅓ c.
Calories in one serving______
Cost of one serving______
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 ⅓ c.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Rhubarb | 1½ 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 ⅓ c.
Calories in one serving______
Cost of one serving______
[Pg 168]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Apple sauce | 1½ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cake recipe (see page 169) | ½ of recipe | ||||
Cream pie filling (see page 184) | ⅓ 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 [Pg 169] the cake comes from the oven slice the bananas over the top, pour the pie filling over it and cover with a meringue made of the egg whites and sugar provided in the cream pie filling recipe. Brown the meringue in the oven. Cool and cut in squares.
Number of servings 100
Amount in one serving 1 square 2 in. × 2 in.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 2½ qt. | ||||
Butter substitute | 3 c. | ||||
Eggs | 14 | ||||
Salt | 1 tbsp. | ||||
Baking powder | 1 c. | ||||
Flour, pastry | 5 qt. | ||||
Milk | 2½ 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______
[Pg 170]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 2½ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 2½ qt. | ||||
Butter substitute | 3 c. | ||||
Egg yolks | 8 | ||||
Salt | 1 tbsp. | ||||
Baking powder | ¾ c. | ||||
Flour, pastry | 4¼ qt. | ||||
Soda | 5 tsp. | ||||
Milk | 5 c. | ||||
Vanilla | 2 tbsp. | ||||
Egg whites | 14 | ||||
Egg yolks | 6 | ||||
Milk | 5 c. | ||||
Cocoa | 12 oz. |
[Pg 171] Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat and sugar thoroughly, add the egg yolks, the chocolate custard and vanilla. Mix the dry ingredients and add alternately with the milk. Fold in the beaten egg whites. This amount will make ten two-layer cakes, nine and one fourth inches in diameter, each cake to be cut in sixteen pieces.
Number of servings 160
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Chocolate | 2 oz. | ||||
Butter substitute | 3 tbsp. | ||||
Sugar | 1 c. | ||||
Milk | ½ 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______
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 | 1¾ qt. | ||||
Cake crumbs | ¾ qt. | ||||
Oatmeal | 1¾ qt. | ||||
Salt | 1 tbsp. | ||||
Soda | 1 tbsp. | ||||
Raisins | 1½ qt. | ||||
Nuts | 1 c. | ||||
Lemon juice | 3 tbsp. | ||||
Mapleine | 2 tsp. |
[Pg 172] Cream the fat and sugar. Add the eggs, sour cream, lemon juice and mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan using two tablespoons per cooky and bake in a hot oven; or this mixture may be spread out on a sheet and when baked cut in squares or bars.
Number of servings 144
Amount in one serving 2 tbsp. dough
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 1½ c. | ||||
Butter substitute | 1½ c. | ||||
Molasses | 3 c. | ||||
Eggs | 6 | ||||
Soda | 2 tbsp. | ||||
Cinnamon | 1½ tsp. | ||||
Ginger | 1½ 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______
[Pg 173]
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 | 5½ qt. | ||||
Vanilla | 2 tbsp. | ||||
Raisins | 2 qt. | ||||
Oranges, size 126 | 10 | ||||
Milk and orange juice | 1½ qt. |
Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix the dry ingredients and add alternately with the liquid. Chop the oranges and express the juice, to which is added the milk to make the required amount of liquid. Add the chopped oranges and raisins and the stiffly beaten whites. Bake in well-greased muffin tins.
Number of servings 152
Amount in one serving ¼ c.
Calories in one serving______
Cost of one serving______
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 | ¾ c. | ||||
Soda | 2 tbsp. | ||||
Raisins | 2 qt. | ||||
Cinnamon | 4 tbsp. | ||||
Cloves | 1½ tbsp | ||||
Allspice | 3 tbsp. | ||||
Molasses | 1 c. | ||||
Lemon juice | 1 tbsp. |
[Pg 174] Cream the sugar and egg yolks and add the sour cream. Add the molasses and lemon juice. Mix the dry ingredients and add to the mixture. Add the raisins and the beaten egg whites. Three quarts of sour milk and one and one half pounds of fat may be used instead of sour cream. This makes ten two-layer cakes, nine and one fourth inches in diameter.
Number of servings 160
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______
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 | 1½ tbsp. |
Cream the fat and sugar. Mix the dry ingredients and add with the water to the fat and sugar. This will make a soft dough which will not roll out until thoroughly chilled. Keep the dough in the refrigerator and take out only that portion which may be rolled at one time. Roll very thin, cut into cookies three and one half inches in diameter and bake on a floured pan.
Number of servings 300
Amount in one serving One 3½ in. cooky
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cake recipe (see page 169) | 12 layers | ||||
Chocolate filling (see page 175) | 3 qt. |
Split the layers of cake in half. Spread them with one cup of chocolate filling. Put the top over the [Pg 175] filling and sprinkle with powdered sugar. Cut each layer in eight wedge-shaped pieces.
Number of servings 96
Amount in one serving 1 piece
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 6 qt. | ||||
Butter substitute | 6 lb. | ||||
Milk | 3¼ qt. | ||||
Baking powder | ¾ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cornstarch | 1 c. | ||||
Sugar | 3 c. | ||||
Cocoa | 1½ c. | ||||
Salt | ¼ tsp. | ||||
Milk | 2 qt. | ||||
Egg yolks | 6 | ||||
Butter substitute | ¼ c. | ||||
Vanilla | 1 tbsp. |
[Pg 176] Mix the cornstarch, sugar, cocoa and salt and add to the hot milk, stirring constantly. When cornstarch is cooked add the beaten egg yolks, butter substitute and vanilla.
Total volume 3 qt.
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cream pie filling (see page 184) |
See method under recipe for cream pie filling, p. 184.
This filling may be used not only for pie, but for cake, cream puffs, Washington pie and for similar desserts.
Number of servings
Amount of one serving
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Lemon pie filling (see page 185) |
This filling may be used not only for pie, but for cake and similar desserts.
See method under recipe for lemon pie filling, p. 185.
Number of servings
Amount of one serving
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Brown sugar | 5 c. | ||||
White sugar | 1 c. | ||||
Water | 1½ c. | ||||
Egg whites | 10 | ||||
Vanilla | 1 tbsp. |
[Pg 177] Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating on the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter.
Number of servings
Amount in one serving
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cocoa | 1 c. | ||||
Sugar, powdered | 3 c. | ||||
Butter | 2 oz. | ||||
Water | ½ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Granulated sugar | 6 c. | ||||
Water | 1½ 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 [Pg 178] frost nine two-layer cakes, nine and one quarter inches in diameter.
Number of servings 144
Amount in one serving
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Flour | 3 lb. | ||||
Shortening | 1½ 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______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Apples, before peeling | 16 lb. | ||||
Cinnamon | 2 tbsp. | ||||
Sugar | 3½ qt. | ||||
Flour | 1½ c. | ||||
Butter substitute | 1½ c. |
[Pg 179] Fill the crusts with one quart of apples. Cover with the sugar and flour. Add the fat and cover with the top crust. Bake in a moderate oven. This recipe makes fourteen, ten and three quarter inch pies, using one quart per pie.
Number of servings 112
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Apricots, dry | 5 lb. | ||||
Water | 6¼ qt. | ||||
Sugar | 2 qt. | ||||
Cornstarch | 1½ c. | ||||
Lemon juice | ⅓ c. |
Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice. This amount will make ten pies, ten and three quarter inches in diameter, using three cups of filling per pie.
Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Blueberries, #10 can | |||||
Sugar | 2 qt. | ||||
Cornstarch | 1½ c. | ||||
Lemon juice | ¼ c. |
Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling juice. When thickened, add the berries and lemon [Pg 180] juice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies.
Number of servings 72
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Cranberries, uncooked | 3¾ qt. | ||||
Raisins | 2½ qt. | ||||
Sugar | 7 c. | ||||
Vinegar, spiced | 2½ c. | ||||
Nut meats, chopped | 2½ c. |
Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie.
Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Peaches, dried | 5 lb. | ||||
Water | 6¼ qt. | ||||
Sugar | 2 qt. | ||||
Cornstarch | 1½ c. | ||||
Lemon juice | ½ c. |
Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie.
Number of servings 80
Amount of one serving ⅛ pie
Calories in one serving______
Cost of one serving______
[Pg 181]
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 water | 1 gal. |
Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiling point add the well-mixed sugar and cornstarch, stirring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie.
Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Berries, #10 can | 4 | ||||
Sugar | 1 gal. | ||||
Cornstarch | 3 c. | ||||
Lemon juice | ½ c. |
Open the berries and pour into a colander to separate the berries from the juice. Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly. When the mixture has thickened, add the lemon juice and berries. This [Pg 182] makes filling for eighteen pies, ten and three quarter inches in diameter and cutting eight pieces per pie.
Number of servings 144
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Rhubarb, diced | 4 gal. | ||||
Sugar | 5½ 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 ⅛ pie
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Milk | 8 qt. | ||||
Sugar | 5 qt. | ||||
Cornstarch | ½ qt. | ||||
Flour | 1½ qt. | ||||
Egg yolks | 48 | ||||
Butter substitute | 1½ lb. | ||||
Salt | 2 tbsp. | ||||
Vanilla | ⅓ c. | ||||
Bananas | 20 | ||||
Egg whites | 48 | ||||
Sugar | 4¾ C. |
Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well-beaten [Pg 183] egg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies.
Number of servings 160
Amount of one serving ⅛ pie
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Milk | 8 qt. | ||||
Brown sugar | 5 qt. | ||||
Egg yolks | 48 | ||||
Flour | 1½ qt. | ||||
Cornstarch | ½ qt. | ||||
Butter substitute | 1½ lb. | ||||
Vanilla | ⅓ c. | ||||
Salt | 2 tbsp. | ||||
Egg whites | 48 | ||||
Sugar | 4¾ c. |
Scald the milk, reserving sufficient to make a thin paste with the flour and cornstarch. Add the brown sugar to the scalded milk and pour in the thickening, stirring constantly. If a dark brown sugar is used, a little soda may be added to the milk to prevent curdling. When the mixture has thickened add the fat and egg yolks and cook for a few minutes. Remove from the fire and add the salt and vanilla. This recipe makes twenty pies, using two and one half cups per pie. See chocolate pie recipe for method of making meringue.
Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
[Pg 184]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 5 qt. | ||||
Water | 8 qt. | ||||
Yolks | 48 | ||||
Flour | 1½ qt. | ||||
Cocoa | 6 c. | ||||
Butter substitute | 1½ lb. | ||||
Salt | 2 tbsp. | ||||
Egg whites | 48 | ||||
Sugar | 4¾ c. |
Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the boiling water, stirring constantly. When the mixture has thickened add the well-beaten egg yolks and let cook three or four minutes. Add the butter substitute.
Beat the egg whites until they hold their shape. Add the sugar and continue beating until sugar and egg are thoroughly blended. Avoid beating the sugar and egg until too stiff to spread. Bake in a moderate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie.
Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Milk | 8 qt. | ||||
Sugar | 5 qt. | ||||
Cornstarch | ½ qt. | ||||
Flour | 1½ qt. | ||||
Egg yolks | 48 | ||||
Butter substitute | 1½ lb. | ||||
Salt | 2 tbsp. | ||||
Vanilla | ⅓ c. | ||||
Egg whites | 48 | ||||
Sugar | 4¾ c. |
[Pg 185] Mix the sugar, cornstarch and flour and add to scalded milk, stirring constantly. When thickened, add the well-beaten egg yolks, butter substitute, salt and vanilla. Fill the pie shells, using two and one half cups per pie and cover with meringue. This recipe makes twenty, ten and three quarter inch pies.
Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
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 ⅛ pie
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Water | 8 qt. | ||||
Sugar | 5 qt. | ||||
Cornstarch | ½ qt. | ||||
Flour | 1½ qt. | ||||
Salt | 2 tbsp. | ||||
Egg yolks | 48 | ||||
Butter substitute | 1½ lb. | ||||
Lemons, grated rind and juice | 20 | ||||
Egg whites | 48 | ||||
Sugar | 4¾ c. |
[Pg 186] Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened, add the fat and egg yolks. Cook for a few minutes, and when removed from the fire add the lemon juice and grated rind. Put two and one half cups to each ten and three quarter inch pie shell and cover with meringue and brown in oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty pies.
Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Pineapple, #10 cans | 3 | ||||
Juice and water | 9 qt. | ||||
Sugar | 5 qt. | ||||
Cornstarch | 2 c. | ||||
Flour | 1½ qt. | ||||
Yolks | 48 | ||||
Salt | 2 tbsp. | ||||
Lemon juice | 6 tbsp. | ||||
Whites | 48 | ||||
Sugar | 4¾ c. |
Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened add the egg yolks. Cook for a few minutes, remove from the fire and add the lemon juice and pineapple. Fill ten and three quarter inch shells, using two and one half cups of filling per pie. Cover with meringue and bake in a moderate oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty-seven pies.
Number of servings 216
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______
[Pg 187]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | 5 c. | ||||
Ginger | 5 tsp. | ||||
Cinnamon | 6 tbsp. | ||||
Cloves | 2 tsp. | ||||
Cornstarch | ½ 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 ⅛ pie
Calories in one serving______
Cost of one serving______
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 | 2½ gal. | ||||
Sugar | 2 qt. | ||||
Mint leaves | ½ c. |
Make a syrup of the sugar and a quart of the water. While the syrup is cooling add the mint leaves. Mix [Pg 188] the syrup with the fruit juices and strain. Serve the punch iced. The volume will be somewhat greater if the fruit pulp is not strained out.
Number of servings 62
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______
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______
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______
[Pg 189]
Ingredients | Amount | Weight | Calories | Unit Cost | Total Cost |
---|---|---|---|---|---|
Sugar | ¾ c. | ||||
Grated chocolate | 1½ c. | ||||
Salt | ½ 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 ⅔ c.
Calories in one serving______
Cost of one serving______
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 [Pg 190] well aired; the water used in making the coffee should always be actively boiling before the coffee is made, and the water in the jacket should be maintained at boiling temperature.
Number of servings 48
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______
Food Material | Weight | Measure | Calories [Pg 191] |
Apples, A. P.,A fresh | 6 oz. | 1 apple 100 size box apples | |
Apples, diced, half-inch cubes | 1 lb. | 4⅓ c. | |
Apricots, dried, A. P.A 1 lb. apricots soaked and cooked equals 4½ cups without juice. 1 lb. apricots after soaking and cooking weighs 2½ lb., without juice. |
1 lb. | 3 c. | |
Baking powder | 1 lb. | 2⅛ c. | |
Bananas, A. P.A | 1 lb. | 3 medium sized | |
Beans, dried lima, uncooked 1 lb. dried lima beans soaked and cooked equals 6½ cups 1 lb. dried lima beans after soaking and cooking weighs 2 lb. 9 oz. | 1 lb. | 2⅔ c. | |
Beans, kidney, A. P.A 1 lb. kidney beans soaked and cooked equals 7 cups. 1 lb. kidney beans after soaking and cooking weighs 2 lb. 6½ oz. | 1 lb. | 2⅔ c. | |
Beans, navy, A. P.A 1 lb. navy beans soaked and cooked equals 6 cups. 1 lb. navy beans after soaking and cooking weighs 2 lb. 3 oz. | 1 lb. | 2⅓ c. | |
Beets, diced, cooked | 1 lb. | 2½ c. | |
Bran | 1 lb. | 10½ c. | |
Bread, soft, broken | 1 lb. | 9 c. | |
Bread, broken stale | 1 lb. | 9 c. | |
Bread crumbs, stale, finely sifted | 1 lb. | 3⅓ c. | |
Butter | 1 lb. | 2 c. | |
Cabbage, shredded | 1 lb. | 5½ c. | |
Celery, quarter-inch pieces | 1 lb. | 4 c. | |
Carrots, diced | 1 lb. | 4 c. | |
Cheese, cottage, A. P.A, unmixed | 1 lb. | 2⅔ c. | |
Cheese, N. Y. or Wisc. cream, fresh, cubed or cut fine | 1 lb. | 2⅔ c. | |
Chicken, cooked and cubed | 1 lb. | 3 c. | |
Chocolate, cut fine | 1 lb. | 3½ c. | [Pg 192] |
Cinnamon, ground | 1 lb. | 4 c. | |
Cloves, ground | 1 lb. | 3¾ c. | |
Cocoa | 1 lb. | 4 c. | |
Cocoanut, short | 1 lb. | 7 c. | |
Coffee, medium ground | 1 lb. | 4⅔ c. | |
Corn, canned | 1 lb. | 1¾ c. | |
Corn meal 1 lb. corn meal when cooked equals 3½ qt. | 1 lb. | 3 c. | |
Cornstarch | 1 lb. | 3⅛ c. | |
Crackers, 2 inches by 2 inches | 1 lb. | 108 | |
Crackers, sodas, whole | 1 lb. | 56 | |
Crackers, broken | 1 lb. | 10 c. | |
Cranberries, uncooked | 1 lb. | 5 c. | |
Eggs, whole in shell | 1 lb. | 8 | |
Egg whites | ½ lb. | 8 whites = 1 c. | |
Egg yolks | ½ lb. | 12 yolks = 1 c. | |
Farina, uncooked 1 lb. farina when cooked equals 3 qts. | 1 lb. | 2⅔ c. | |
Figs, layer, whole | 1 lb. | 2½ c. | |
Figs, layer, cut fine | 1 lb. | 3 c. | |
Flour, graham | 1 lb. | 3⅔ c. | |
Flour, wheat, unsifted | 1 lb. | 3½ c. | |
Gelatin, granulated | 1 lb. | 3 c. | |
Ginger | 1 lb. | 4¼ c. | |
Grapenuts | 1 lb. | 3⅞ c. | |
Grapes, cut and seeded as for salad | 1 lb. | 2¾ c. | |
Hamburg steak, raw | 1 lb. | 2 c. | |
Hominy, pearl | 1 lb. | 2½ c. | |
Lard substitute or compound | 1 lb. | 2⅛ to 2½ c. | |
Lemons, 300 size | 1 lb. | 4 lemons | |
Lemon juice | 4 to 5 lemons = 1 c. | ||
Lettuce, average head size | 9 oz. | 1 head or 10-12 salad leaves | |
Macaroni, broken 1½ inch pieces 1 lb. macaroni when cooked equals 3 qt. | 1 lb. | 5 c. | |
Molasses | 1 lb. | 1⅓ c. | |
Mustard | 1 lb. | 5 c. | |
Nutmeats, English walnuts, whole | 1 lb. | 4¾ c. | |
Nutmeats, English walnuts, chopped | 1 lb. | 4 c. | |
Nutmeg, ground | 1 lb. | 3½ c. | |
Oats, rolled 1 lb. oats when cooked equals 2⅓ qts | 1 lb. | 5½ c. | [Pg 193] |
Oils, cottonseed | 1 lb | 2⅛ c. | |
Oleomargarine | 1 lb. | 2 c. | |
Oranges, diced | 1 lb. | 2⅓ c. | |
Oranges, whole, 126 size | 8 to 9 oz. | 1 orange | |
Onions, chopped | 1 lb. | 3 c. | |
Paprika | 1 lb. | 3¾ c. | |
Peaches, dried 1 lb. peaches soaked and cooked equals 4¼ cups without juice. 1 lb. peaches soaked and cooked weighs 2½ lb. without juice. | 1 lb. | 3 c. | |
Peas, canned, drained | 1 lb. | 2⅔ c. | |
Pepper, white | 1 lb. | 4¼ c. | |
Pickles, whole | 1 lb. | 16 if 3 in. length 22 if 2 in. length | |
Pickles, chopped | 1 lb. | 3 c. | |
Pineapple, canned broken pieces | 1 lb. | 2 c. | |
Potatoes, unpeeled | 1 lb. | 3 medium sized | |
Potatoes, peeled | ¾ lb.after peeling | 1 lb. before peeling | |
Potatoes, diced for creaming | 1 lb. | 2⅓ c. diced before peeling | |
Prunes, A. P.A 1 lb. prunes soaked and cooked equals 3 cups without juice. 1 lb. prunes soaked and cooked weighs 1⅝ lbs. without juice. | 1 lb. | 2½ c. | |
Pumpkin, canned | 1 lb. | 1¾ c. | |
Raisins, seeded | 1 lb. | 2½ c. | |
Raisins, seedless | 1 lb. | 3 c. | |
Rice, whole 1 lb. of rice when cooked equals 2 qt. | 1 lb. | 2⅛ c. | |
Salmon | 1 lb. | 2 c. | |
Salt | 1 lb. | 2⅜ c. | |
Soda | 1 lb. | 2 c. | |
Spaghetti 1 lb. spaghetti when cooked equals 2¾ qt. | 1 lb. | 5 c. | |
Spinach | 1 lb. | 2 c. | [Pg 194] |
String beans, canned | 1 lb. | 2 c. | |
Sugar, brown | 1 lb. | 2¾ c. | |
Sugar, granulated | 1 lb. | 2⅛ c. | |
Sugar, powdered | 1 lb. | 2¾ c. | |
Tapioca, pearl 1 lb. of tapioca soaked and cooked equals 7½ c. | 1 lb. | 2¾ c. | |
Tea | 1 lb. | 8 c. | |
Tuna fish | 1 lb. | 2 c. |
[Note A: A. P. = As purchased.]
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