file was produced from images produced by ,core ,historical ,literature in ,agriculture 7,,chla71 ,cornell ,university7 ,transcriber's ,note3 ,i have replaced en-dashes representing ranges of numbers within tables by the word to4 ,so something like #f-a_/b--g-a_/d cups4 in the original is often represented by #f-a_/b to #g-a_/d cups4 in this version4 ,,quantity ,,cookery ,,menu ,,planning ,,and ,,cooking ,,for ,,large ,,numbers ,,by ,,lenore ,,richards1 ,b4,a4 and ,,nola ,,treat1 ,b4,s4 ,,assistant ,,professors ,,of ,,institution ,,management ,,college ,,of ,,agriculture ,,university ,,of ,,minnesota ,,boston ,,little1 ,,brown1 ,,and ,,company #aibb ,copyright1 #aibb1 ,by ,little1 ,brown1 and ,company4 ,all rights reserved ,published ,april1 #aibb ,printed in the ,united ,states of ,america ,,preface ,this book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors4 ,this book is designed primarily to assist the managers of food departments in institutions4 ,however1 it is hoped that the chapters on menu planning1 the recipes1 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 planning4 ,n4 ,t4 ,l4 ,r4 ,,university ,,of ,,minnesota ,january #a1 #aibb ,,contents ,,chapter ,,page ,i4 ,,principles ,,underlying ,,the ,,planning ,,of ,,menus ,,for ,,large ,,numbers #a ,,ii4 ,,standards ,,for ,,judging ,,meals #h ,,iii4 ,,types ,,of ,,menus #aa ,,iv4 ,,suggestive ,,charts ,,and ,,lists ,,to ,,be ,,used ,,in ,,menu ,,planning #db ,v4 ,,the ,,importance ,,and ,,use ,,of ,,forms #ff ,,vi4 ,,recipes #gc ,,vii4 ,,table ,,of ,,weights ,,and ,,their ,,approximate ,,measures #aia ,,index #aie ,,quantity ,,cookery ,,chapter ,i ,,principles ,,underlying ,,the ,,planning ,,of ,,menus ,,for ,,large ,,numbers ,well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food4 ,given the best of raw materials and the most competent cooks1 the institutional manager will fail to please his patrons if his menus show lack of careful planning4 ,the truth of this assertion is verified by the analysis of many failures4 ,on the other hand successful menu planning is not especially difficult4 ,like any other art it requires careful study and observance of a few simple rules4 ,of course1 it is impossible to formulate one set of rules that will apply to all situations4 ,each manager must make his own rules based on the conditions he has to meet4 ,there are1 however1 certain basic principles to be recognized and followed4 ,if the ensuing chapters succeed in explaining these principles and in emphasizing their importance1 the authors' purpose will have been served4 ,in planning menus for an institution the manager must3 ,keep in mind the nature of the institution2 its purpose2 the character of its patronage4 ,follow certain dietetic principles4 ,maintain constant variety in the food4 ,keep menus appropriate to the temperature2 the weather2 the season2 occasional holidays4 ,recognize the limitations imposed by equipment2 amount and kind of help2 range of cost permitted2 left-over foods to be used2 form of service4 ,the first point to consider in planning a menu is the type of institution to be served4 ,for reasons that are obvious1 the purpose of the high school cafeteria is very different from that of the metropolitan hotel1 while neither of these has the same object as the municipal tuberculosis sanitarium4 ,the age1 sex1 nationality1 economic condition and occupation of the patrons must be kept in mind4 ,the adult demands a freedom of choice which may be denied children4 ,for this reason the content of the grade school lunch may be fixed in an arbitrary way1 while this will not do when one is dealing with adults of any class4 ,for instance1 grade school children are satisfied with the morning bowl of bread and milk and the noon lunch of bread and soup4 ,adults1 even in a charitable home1 would undoubtedly complain of the simplicity of such meals4 ,the high school lunchroom may eliminate coffee from its menu and have frequent pieless days4 ,any such attempts to regulate the diet of adults1 except for patriotic reasons such as were the incentive to denial during the war1 are highly inadvisable4 ,as far as the food elements are concerned1 the same kinds of food may be served to boys and girls or to men and women4 ,but1 practically1 they will not eat the same foods with equal satisfaction1 and this should influence the planning of menus in different institutions4 ,school lunch managers and social service workers have found that in order to accomplish their aims they have to recognize racial food tastes4 ,the economic condition of the group to be served may limit variety in the menu1 on the one hand1 or may permit of maximum variety on the other4 ,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 ,island4 ,the occupation of the patrons1 whether active or sedentary1 determines to a large extent the kind of food served to them1 from the dietetic standpoint and from the commercial standpoint as well4 ,the lumberjacks of the north woods require a diet very different in quality and quantity from that of the telephone operators in a city exchange4 ,in institutions serving set menus1 with little or no choice1 special attention should be given to dietetic principles4 ,examples of such institutions are college dining halls or dormitories1 hospitals1 benevolent homes1 boarding houses1 fraternities and clubs4 ,for those who have had little or no training in dietetics and who yet have the responsibility of planning menus1 it may be said that if ample variety is provided1 with emphasis on fruits and vegetables1 the dietetic requirements will probably be met4 ,the sequence of foods in the menu is important4 ,where several courses are to be served1 and it is the aim of those planning the menu to keep the appetite stimulated1 acids1 meat extractives and warm foods should be served first4 ,cloying foods such as sweets1 very cold foods and foods which are satisfying tend to depress the appetite and hence have no place in the first course of a meal1 except for luncheon where the menu may be very simple4 ,in institutions which have fixed menus1 it is especially desirable that the meal1 no matter how simple1 be so planned that it may be served in courses4 ,children especially are likely to hurry through their meals1 and the serving of food in courses prevents too rapid eating4 ,it is true1 of course1 that extra service requires more labor1 and so may not prove possible1 even though desirable4 ,the responsibility for maintaining a constant variety in food calls for the continued exercise of initiative1 the determination to avoid monotonous repetition1 a mind open to new foods and new methods of preparation and systematic marketing trips in order to keep in touch with seasonal changes4 ,perhaps the most frequent criticism of institutions is on the lack of variety in meals4 ,hotels1 clubs and tea rooms can draw trade by serving out-of-season foods when they first appear in the market4 ,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 cheapest4 ,such institutions should avoid serving foods that are not actually in season4 ,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 them4 ,variety should be introduced not only in the kinds of food but in the preparation1 garnish and service4 ,even in charitable homes and other institutions where the aim is to serve at a minimum cost1 the menus can be made attractive through variety in preparation4 ,corn meal and cottage cheese1 two of the least expensive foods we have1 can be utilized in a wide variety of ways4 ,there should be no hesitation about serving new dishes1 for maximum variety is essential to a happy patronage whether in the tea room or the benevolent institution4 ,the point to be kept in mind1 where the guest has the privilege of selection1 is that all the variety should not come within the day or meal but within the week or month4 ,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 room4 ,it is good business practice as well as good dietetic practice to plan meals according to the weather and the time of year4 ,hot1 heavy foods sell best in cold weather4 ,cool1 crisp1 fresh foods sell best on the hottest days4 ,the public is very susceptible to weather conditions4 ,holidays give a popularity to certain foods which they enjoy at no other time of the year4 ,it is good business to make the most of these foods by serving them on appropriate days4 ,there are definite relations between the menu and the equipment available for its execution4 ,for instance1 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 out4 ,the menu should be planned in order that the cooking may be divided between all the available equipment1 such as ovens1 steamers and top space on stoves4 ,in the kitchen1 as in the industrial plant1 it is good management to give space only to efficient equipment and to use that equipment to its maximum capacity4 ,again1 incomplete equipment may have to be considered in planning the menu4 ,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 hand4 ,in serving large numbers power machinery will often pay for itself in a few months through the saving in labor4 ,it will not only do the work better and more humanely but will allow a much greater variety of food4 ,in the matter of equipment the institution must get away from the idea that it is a large home1 with working conditions as they have been in the average home4 ,it should consider itself an industrial plant where one of the aims is maximum production with minimum labor2 and it should realize that proper equipment and proper working conditions are necessary in the accomplishment of this aim4 ,even though the labor supply may be adequate1 efficient planning of menus demands that there be an adjustment between those foods requiring much labor and those requiring little1 so that proper balance may be maintained4 ,in discussing the limitations in menu making the element of cost has come up again and again4 ,it becomes a definite restriction in institutions that work on a budget1 or where the group to be served demands good wholesome food at the lowest price4 ,as examples of such institutions there are the factory cafeteria1 the school lunch and the college cafeteria4 ,though menus must be made out in advance of the day when they are to be used1 they should be sufficiently elastic to allow for proper utilization of left-overs4 ,using left-overs may mean very little change and substitution1 or may require complete revision of the day's meals4 ,left-overs must be used1 for it is only by constant care that the food cost can be kept down to a minimum4 ,that this is true of all institutions1 whether great or small1 is shown by the extreme care exercised in the largest hotels to the end that no food shall be wasted4 ,where there is family service1 rather than plate service from the kitchen1 there will probably be a large amount of left-over food4 ,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 essential4 ,in the cafeteria or other institution using a la carte service the left-over problem is not so serious4 ,it is very nicely taken care of in tea rooms and hotels which serve a club luncheon1 the menu for which may be chiefly made up from the left-overs4 ,it is obvious that the form of service may influence the kind and extent of the menu4 ,that is1 the cafeteria can serve a large variety of dishes because the patrons wait on themselves4 ,a similar choice or variety is impracticable where there is table service1 except in hotels1 restaurants and tea rooms where cost is not so great a factor4 ,,chapter ,,ii ,,standards ,,for ,,judging ,,meals ,provided the principles of good nutrition have not been violated1 the main basis for judging any meal is palatability4 ,palatability depends upon appearance and quality4 ,appearance in turn depends upon quantity1 color1 form and service upon the plate4 ,quality is determined by odor1 flavor1 temperature1 texture and consistency4 ,reduced to outline form1 the elements of palatability are3 quantity color appearance--------- form neatness arrangement ,palatability odor temperature quality------------ flavor texture consistency ,commercially and aesthetically it is unwise to make servings too large4 ,every one has had the experience of being served with more food than can be eaten with relish and without waste4 ,the effect is to surfeit the appetite and to limit the variety which a patron may have1 unless he is able financially to order the variety2 in which case he is obliged to leave some food uneaten4 ,in any institution which serves a la carte1 it is better to adjust portions and prices to the end that the patron may have some variety in his meal without prohibitive expense4 ,color is important in inducing appetite4 ,the cafeteria counter displaying a buff-colored pie1 snow pudding1 rice custard and yellow cake does not tempt patrons to buy4 ,a basket of fruit1 a bright-colored gelatin dessert or attractive garnishes may transform a drab meal into a most interesting one4 ,particularly in all kinds of plate service1 attention must be paid to color1 for while clashing color combinations must be avoided1 some color must be used to give the food an appetizing appearance4 ,a great deal of our food is very neutral in color and admits of a liberal use of garnishes of one kind or another4 ,as a rule articles of food served together should be of diverse shapes4 ,one may enjoy a croquette1 a stuffed baked potato1 peas in timbales and a roll in the same meal1 but it is usually unwise to serve them on the same plate4 ,the necessity for neatness and orderly arrangement of servings is obvious4 ,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 guest4 ,one who is inexperienced in planning menus1 especially for parties1 should accustom himself to visualizing the meal as it will appear when written upon the menu card and as it will appear upon the plate4 ,a menu which has seemed very good when planned will often be unsatisfactory when actually served because some of the above points have been overlooked4 ,odor and temperature are important factors in quality4 ,it would seem superfluous to say that hot things must be served hot and cold things must be served cold1 yet in serving large numbers the strict observance of these rules is one of the difficult problems to be solved4 ,it can be solved1 however1 with efficient equipment properly arranged1 a carefully thought out organization of service and unceasing care4 ,repetition of texture and consistency should also be avoided4 ,that is to say1 there should be the maximum variety in preparation of food in order that no meal shall contain two or more creamed dishes1 fried foods1 foods with custard basis or foods with bread foundation4 ,if a score card were made out for judging a meal1 flavor would perhaps be given the most importance4 ,here again care must be taken to avoid duplicating flavors4 ,too many strong flavors or too many bland flavors are undesirable4 ,while strong flavors stimulate the appetite it is unwise to employ them continually1 especially where the same group of people is being served day after day4 ,a more blandly flavored diet is likely to be less palling and more constantly inviting4 ,in serving the public1 whether it be in the hospital1 the college dormitory or the commercial restaurant1 the aim should always be to have the food better than that to which the patrons are accustomed4 ,in almost any kind of food work1 and especially in institutional food work1 visiting trips to the best hotels1 tea rooms1 inns1 cafeterias and restaurants are invaluable1 since they impart a knowledge of the way things are done1 which in turn creates a confidence and assurance that nothing else can give4 ,,chapter ,,iii ,,types ,,of ,,menus ,,cafeteria ,,menus ,though it may be necessary to offer slightly more choice in foods in the commercial cafeteria1 some cafeterias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal4 ,furthermore too much variety makes for sameness from day to day4 ,in all cafeterias where the same group is served each day1 and where there is little or no competition1 a simpler menu may be used4 ,the following menu outline is suggested for use in the average cafeteria4 ,a ,standard ,form for ,cafeteria ,menu #a soup #b meats 7#a meat substitute7 #a kind of potatoes #b-c vegetables #a-b hot breads #a-b sandwiches #b-c salads #b-c relishes #f-h desserts #d beverages ,meats ,one inexpensive meat should be served in each meal4 ,two made-over meats should not be served in the same meal4 ,two kinds of beef or pork or two kinds of any other variety of meat should not be served in the same meal4 ,potatoes ,creamed potatoes may be served with meat lacking gravy or sauce4 ,it is seldom advisable to serve mashed potatoes unless there is a meat gravy to offer with them4 ,vegetables ,when possible one vegetable should be starchy and one should be succulent4 ,two creamed or two fried or two buttered vegetables should not be served in the same meal4 ,breads ,raised breads and quick breads give a good variety4 ,salads ,there should be at least one inexpensive salad4 ,the variety in salads may consist of one fruit salad1 one vegetable salad and one salad in which protein predominates1 such as cottage cheese1 meat or fish4 ,head lettuce salad is universally popular and may appear at every meal4 ,in salad dressings1 there should always be a cooked dressing1 ,french dressing and mayonnaise4 ,other varieties may be added as desired4 ,desserts ,variety in desserts includes3 ,fruit in some form4 ,a pudding with a dough or bread foundation4 ,two cold puddings4 ,one kind of ice cream4 ,one kind of cake4 ,one kind of pie4 ,one-crust and two-crust pies should so far as possible be alternated in successive menus4 ,two or more kinds of pie may be demanded1 but when possible patrons should be educated to other choices in desserts4 ,beverages ,milk should be served in bottles 7with provision for opening74 ,thirty ,days' ,menus for a ,cafeteria ,the careful manager spends a great deal of time in menu planning4 ,if some systematic method of menu making can be adopted and used with a mind constantly alert to seasonal changes in foods1 new and attractive dishes and variety in serving1 the plan may result in saving much of this time4 ,a set of menus for thirty days has been worked out1 with the idea that they may be repeated at the end of that time without too monotonous repetition4 ,no ,sunday meals are included since the majority of cafeterias are closed on that day4 ,the ,friday menus occur on the fifth day and every sixth day thereafter4 ,no menu is shown for ,saturday night when1 if a meal is served1 it may consist of popular dishes such as chicken in some form1 waffles or steaks1 along with such left-overs as it may be desirable to use4 ,the menus are intended to serve as a foundation to which may be added new dishes and seasonable fruits and vegetables1 a suggestive list of which is given elsewhere 7see pages #eg-ei74 ,from these foundation menus may be eliminated such dishes as are unpopular or out of season1 or which for any reason it is impractical to serve4 ,commercial cafeterias may find it necessary to add other choices to these menus4 ,very small cafeterias may offer fewer choices4 ,the majority of establishments1 however1 will find this variety ample1 the idea being to serve the maximum variety within the week rather than within the day or meal4 ,a star has been used to indicate those dishes in which left-overs may be used to particular advantage4 ,,cafeteria ,,menus ---------------------------------------- -------------------------- ,,date ,,date ,,date ,monday ,tuesday ,wednesday ---------------------------------------- -------------------------- ,,breakfast ,,breakfast ,,breakfast ,,fruits ,,fruits ,,fruits ,grapefruit ,oranges ,grapefruit ,prunes ,bananas ,baked apples ,apples ,apricots ,stewed figs ,stewed cherries ,canned pears ,canned plums ---------------------------------------- -------------------------- ,,cereals ,,cereals ,,cereals ,cream of wheat1 ,cream of barley ,oatmeal chopped figs ,post toasties ,shredded wheat ,grapenuts ,puffed wheat ,grapenuts ,puffed rice ---------------------------------------- -------------------------- ,,hot ,,dishes ,,hot ,,dishes ,,hot ,,dishes ,fried eggs ,pancakes ,fried mush ,bacon ,cinnamon toast ,broiled ,ham ,wheat muffins ,poached ,eggs ,toast ---------------------------------------- -------------------------- ,,lunch ,,lunch ,,lunch ,,soup ,,soup ,,soup ,cream of lima bean ,oyster stew ,vegetable ,soup soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,veal roast1 gravy ,pork chops ,leg of lamb1 mint ,creamed dried beef 9999,cheese fondue sauce on toast ,hamburg balls ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,mashed potatoes ,creamed potatoes ,mashed potatoes ,buttered peas ,boiled onions ,scalloped tomatoes ,cabbage au gratin ,buttered carrots ,creamed celery ,fried apples ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,pear salad ,orange salad ,peach salad ,head lettuce salad ,head lettuce salad ,head lettuce salad ,tomato salad ,cabbage salad ,tuna fish salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,cinnamon rolls ,wheat muffins ,corn bread 9999,ham and pickle ,raisin and nut sandwiches sandwiches ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts 9999,chocolate bread 9999,prunecot ,carrot plum pudding with shortcakes pudding1 vanilla vanilla sauce ,fruit sauce ,fruit ,snow pudding1 ,fruit ,fig tapioca custard sauce ,baked rhubarb 9999,fruit whip ,chocolate blanc ,baked custard ,caramel cake mange with nuts ,cocoanut cake ,banana cream pie ,white cake1 lemon ,cranberry pie ,ice cream filling1 white ,ice cream1 chocolate frosting sauce ,pumpkin pie ,ice cream ---------------------------------------- -------------------------- ,,dinner ,,dinner ,,dinner ,,soup ,,soup ,,soup ,cream of celery soup ,peanut butter soup ,clear tomato soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,swiss steak ,rib roast of beef ,baked ham ,tongue1 mustard ,veal stew 9999,cottage cheese sauce croquettes1 cream sauce ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,browned potatoes ,mashed potatoes ,glazed sweet 9999,corn pudding ,creamed asparagus potatoes ,mashed turnips ,buttered beets ,creamed hominy ,string beans ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,sardine salad ,pineapple and celery ,banana salad ,head lettuce salad salad ,head lettuce salad ,cottage cheese salad ,head lettuce salad ,deviled egg salad ,spinach and egg salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,hot rolls ,baking-powder ,raised muffins biscuits ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,cottage pudding1 9999,rice and raisin ,grapenut pudding1 lemon sauce pudding1 hard lemon sauce ,fruit sauce ,fruit ,pineapple pudding ,fruit ,loganberry tapioca ,baked apples 9999,fruit cocktail ,apricot whip ,white cake1 nut ,caramel tapioca ,ginger cake icing ,chocolate cake ,lemon pie ,chocolate pie ,apple pie ,ice cream ,ice cream ,ice cream ---------------------------------------- -------------------------- ---------------------------------------- -------------------------- ,,date ,,date ,,date ,thursday ,friday ,saturday ---------------------------------------- -------------------------- ,,breakfast ,,breakfast ,,breakfast ,,fruits ,,fruits ,,fruits ,oranges ,grapefruit ,grapefruit ,pineapple ,peaches ,oranges ,apple-sauce ,apricots ,royal ,anne cherries ,bananas ,baked apples ,prunes ---------------------------------------- -------------------------- ,,fruits ,,fruits ,,fruits ,malt of wheat ,corn meal mush ,rice boiled in milk ,grapenuts ,puffed rice ,grapenuts ,post toasties ,shredded wheat ,post toasties ---------------------------------------- -------------------------- ,,hot ,,dishes ,,hot ,,dishes ,,hot ,,dishes ,french toast ,toast ,bacon and eggs ,toast ,date muffins ,toast ,boiled eggs ,poached eggs ,pancakes ---------------------------------------- -------------------------- ,,lunch ,,lunch ,,lunch ,,soup ,,soup ,,soup ,cream of corn soup ,cream of tomato soup ,noodle soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,creamed sweetbreads ,baked halibut1 ,roast beef1 gravy on toast tartare sauce 9999,spanish rice ,beef a la mode ,egg cutlets1 cream sauce ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,parsley buttered ,baked potato ,mashed potato potatoes ,fried parsnips ,string beans ,steamed rice in ,buttered asparagus ,spinach and egg milk on toast ,fried eggplant ,buttered cabbage ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,fruit salad ,prune and cottage ,grapefruit salad ,head lettuce salad cheese salad ,head lettuce salad ,raisin and carrot ,head lettuce salad ,asparagus salad salad ,perfection salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,baking-powder ,bran muffins ,parker ,house rolls biscuits and honey ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,loganberry cobbler ,apple dumplings1 ,orange fritters1 ,fruit lemon sauce syrup ,maple nut mold1 ,fruit ,fruit custard sauce ,cocoanut custard ,norwegian prune ,fruit cocktail ,cornstarch pudding1 pudding ,cake with fudge chocolate sauce 9999,fruit gelatin frosting ,spice cake ,angel cake ,pineapple pie ,blackberry pie 9999,mince pie ,ice cream ,ice cream ,ice cream ---------------------------------------- -------------------------- ,,dinner ,,dinner ,,dinner ,,soup ,,soup ,,soup ,cream of pea soup ,creole soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,roast pork loin1 ,breaded veal chops gravy 9999,scalloped fish in ,macaroni and cheese ramekins ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,mashed potatoes ,creamed potatoes ,baked lima beans ,buttered onions with green ,rice croquettes peppers and with jelly pimentos ,spinach and lemon ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,peach salad ,orange salad ,head lettuce salad ,head lettuce salad ,tomato salad ,celery hearts ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,corn muffins ,cottage rolls ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,chocolate souffle ,steamed molasses ,fruit pudding1 egg hard ,caramel ,bavarian sauce ,baked apples ,fruit ,sugar cookies 9999,fruit gelatin ,apricot pie ,tapioca cream ,ice cream ,individual tea cakes with raisins ,butterscotch pie ,ice cream ---------------------------------------- -------------------------- ---------------------------------------- -------------------------- ,,date ,,date ,,date ,monday ,tuesday ,wednesday ---------------------------------------- -------------------------- ,,breakfast ,,breakfast ,,breakfast ,,fruits ,,fruits ,,fruits ,apples ,bananas ,grapes ,sliced oranges ,grapefruit ,oranges ,plums1 red canned ,apricot sauce ,apple sauce ,prunes ,stewed1 red1 pitted ,royal ,anne cherries cherries ---------------------------------------- -------------------------- ,,fruits ,,fruits ,,fruits ,post toasties ,shredded wheat ,malt of wheat ,grapenuts ,puffed rice ,grapenuts ,corn meal mush ,oatmeal ,post toasties ---------------------------------------- -------------------------- ,,hot ,,dishes ,,hot ,,dishes ,,hot ,,dishes ,french toast ,fried mush ,doughnuts ,boiled eggs ,toast ,toast ,toast ,bacon ,scrambled eggs ---------------------------------------- -------------------------- ,,lunch ,,lunch ,,lunch ,,soup ,,soup ,,soup ,clear tomato soup ,cream of potato ,noodle soup soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,baked ham ,roast pork and ,creamed chicken on ,spaghetti and cheese gravy toast ,beef stew ,meat loaf ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,browned sweet ,mashed potatoes ,parsley buttered potatoes 9999,corn pudding potatoes ,creamed cabbage ,buttered beets ,creamed carrots ,baked navy beans ,spinach and lemon ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,banana salad ,nut1 celery1 cabbage ,sardine salad ,shredded lettuce salad ,head lettuce salad salad ,head lettuce salad ,mashed potato salad 9999,potato salad ,prune and peanut butter salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,brown bread ,raisin bread ,baking powder ,egg and pickle biscuits sandwiches ,cottage cheese1 green pepper and nut sandwiches ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,peach shortcake ,apple puff pudding1 9999,bread pudding1 ,fruit lemon sauce vanilla sauce ,chocolate pudding ,fruit ,fruit ,caramel tapioca ,floating ,island ,apricot whip ,white cake with ,cranberry sauce ,maple nut mold1 orange filling ,chocolate cake custard sauce and frosting ,rhubarb pie ,white cake1 white ,custard pie ,ice cream icing ,ice cream ,banana cream pie ,ice cream ---------------------------------------- -------------------------- ,,dinner ,,dinner ,,dinner ,,soup ,,soup ,,soup ,cream of lima bean ,cream of celery soup ,cream of pea soup soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,rib roast1 gravy ,veal birds ,short ribs of beef ,frankfurters ,creamed dried beef ,sausage balls on toast ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,mashed potatoes ,baked potatoes ,browned potatoes ,stewed tomatoes ,string beans ,buttered onions ,scalloped eggplant ,buttered asparagus 9999,succotash ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,fruit salad ,grape and celery ,banana and nut ,head lettuce salad salad salad ,perfection salad ,head lettuce salad ,head lettuce salad ,cottage cheese salad ,tuna fish and celery salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,graham muffins ,corn bread ,nut bread ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,lemon rice pudding ,chocolate souffle 9999,brown ,betty1 ,fruit ,fruit lemon sauce ,baked custard 9999,fruit cocktail ,fruit 9999,fruit gelatin ,baked prune whip ,pineapple tapioca ,raisin rocks with nuts 9999,fruit ,bavarian ,blueberry pie ,doughnuts ,washington pie1 ,ice cream ,pineapple pie cream filling ,ice cream ,raisin pie ,ice cream ---------------------------------------- -------------------------- ---------------------------------------- -------------------------- ,,date ,,date ,,date ,thursday ,friday ,saturday ---------------------------------------- -------------------------- ,,breakfast ,,breakfast ,,breakfast ,,fruits ,,fruits ,,fruits ,apples ,peaches ,cherries ,bananas ,prunes ,baked apples ,pineapple ,oranges ,grapefruit ,pears ,stewed figs ,peaches ---------------------------------------- -------------------------- ,,fruits ,,fruits ,,fruits ,cream of rye ,oatmeal ,cream of barley ,puffed wheat ,shredded wheat ,puffed rice ,cornflakes ,grapenuts ,post toasties ---------------------------------------- -------------------------- ,,hot ,,dishes ,,hot ,,dishes ,,hot ,,dishes ,fried eggs ,poached eggs on ,fried eggs ,french toast toast ,toast ,toast ,toast ,muffins ,broiled ham ,rice pancakes ---------------------------------------- -------------------------- ,,lunch ,,lunch ,,lunch ,,soup ,,soup ,,soup ,cream of corn soup 9999,vegetable soup ,cream of spinach ,,soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,swiss steak ,veal roast with ,breaded pork chops ,creamed eggs on dressing ,veal hearts en on toast ,scalloped salmon casserole ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,baked potato ,mashed potato ,scalloped potatoes ,mashed rutabagas ,buttered beets ,buttered carrots ,creamed celery ,creamed onions ,string beans ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,orange salad ,grapefruit salad ,pineapple with ,head lettuce salad ,head lettuce salad cottage cheese ,tomato aspic 9999,combination ,head lettuce salad vegetable salad ,perfection salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,brown bread ,raised muffins ,cinnamon rolls 9999,fruit sandwiches ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,steamed plum 9999,chocolate rice ,raspberry roll1 pudding1 vanilla custard with raspberry sauce sauce meringue ,fruit ,fruit ,fruit ,red plum whip ,baked apples 9999,fruit gelatin ,rice ,bavarian ,cornstarch pudding1 ,lady ,baltimore cake pudding chocolate sauce ,cream puffs ,banana cream cake ,sponge cake1 ,loganberry pie ,apple pie whipped cream ,ice cream1 maple ,ice cream ,butterscotch pie nut sauce ,ice cream ---------------------------------------- -------------------------- ,,dinner ,,dinner ,,dinner ,,soup ,,soup ,,soup ,cream of tomato ,cream of corn soup soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,leg of lamb1 gravy ,fried oysters with 9999,baked hash lemon ,pot roast ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,mashed potatoes ,mashed potatoes ,creamed cabbage ,scalloped tomatoes ,buttered peas ,steamed rice in milk ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,cottage cheese balls ,deviled egg salad rolled in nuts ,shredded lettuce ,head lettuce salad salad ,radishes ,celery hearts ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,muffins ,baking-powder biscuits ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts 9999,baked rice pudding ,peach cobbler ,fruit ,fruit 9999,date torte1 whipped ,apple tapioca cream 9999,charlotte russe ,orange custard ,white cake1 ,chocolate cake chocolate icing ,cherry pie ,lemon pie ,ice cream ,ice cream ---------------------------------------- -------------------------- ---------------------------------------- -------------------------- ,,date ,,date ,,date ,monday ,tuesday ,wednesday ---------------------------------------- -------------------------- ,,breakfast ,,breakfast ,,breakfast ,,fruits ,,fruits ,,fruits ,oranges ,grapefruit ,apple sauce ,baked apples ,bananas ,peaches ,cherries ,plums ,pineapple ,prunes ,apricots ,grapefruit ---------------------------------------- -------------------------- ,,fruits ,,fruits ,,fruits ,malt of wheat ,oatmeal ,cream of rye ,cornflakes ,shredded wheat ,puffed wheat ,grapenuts ,puffed rice ,grapenuts ---------------------------------------- -------------------------- ,,hot ,,dishes ,,hot ,,dishes ,,hot ,,dishes ,toast ,toast ,toast 9999,crumb pancakes ,bran muffins ,french toast ,fried eggs ,poached eggs ,bacon ---------------------------------------- -------------------------- ,,lunch ,,lunch ,,lunch ,,soup ,,soup ,,soup ,cream of corn soup ,peanut butter soup 9999,vegetable soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,small steaks ,roast lamb1 mint ,liver and bacon 9999,cheese fondue sauce 9999,hamburg balls ,weiners ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,creamed potatoes ,mashed potatoes ,glazed sweet ,beets in vinegar ,carrots and peas potatoes ,buttered onions ,creamed cabbage 9999,corn pudding ,spinach and lemon ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,pear salad 9999,potato salad ,apple and celery ,head lettuce salad ,head lettuce salad salad ,cabbage slaw ,tomato aspic salad ,head lettuce salad ,cottage cheese salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads 9999,crumb muffins ,cottage rolls ,corn bread 9999,fruit sandwiches 9999,ham and pickle sandwiches ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,rice and raisins 9999,brown ,betty1 lemon ,lemon rice pudding with hard sauce sauce ,fruit ,fruit ,fruit 9999,fruit cocktail 9999,fruit gelatin ,apricot whip 9999,date torte1 whipped ,maple nut mold1 ,caramel custard cream custard sauce ,white cake1 ,apple-sauce cake ,spice cake chocolate frosting ,chocolate pie ,cocoanut cream pie ,raspberry pie ,ice cream ,ice cream ,ice cream ---------------------------------------- -------------------------- ,,dinner ,,dinner ,,dinner ,,soup ,,soup ,,soup 9999,tomato stock soup ,oyster stew ,cream of spinach soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,baked ham ,roast veal1 gravy ,rib roast of beef1 9999,meat loaf ,rice and nut loaf1 gravy brown sauce ,salmon croquettes1 cream sauce ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,baked potatoes ,mashed potatoes ,mashed potatoes 9999,scalloped corn ,buttered turnips ,spaghetti and ,mashed squash ,string beans tomatoes ,creamed onions ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,cottage cheese with ,pineapple and celery ,grapefruit salad nuts1 green salad ,head lettuce salad peppers and ,head lettuce salad ,sliced cucumbers pimentos 9999,combination ,head lettuce salad vegetable salad ,asparagus salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,baking-powder ,nut bread ,cottage rolls biscuits ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,baked apples ,cherry steamed ,grapenut pudding1 ,fruit pudding1 cherry lemon sauce ,prune pudding sauce ,fig tapioca ,pineapple pudding ,tapioca cream ,fruit ,jelly roll ,chocolate blanc ,snow pudding1 ,gooseberry and mange custard sauce raisin pie ,fruit ,doughnuts ,ice cream ,cake with fig ,apricot pie filling and white ,ice cream frosting ,butterscotch pie ,ice cream ---------------------------------------- -------------------------- ---------------------------------------- -------------------------- ,,date ,,date ,,date ,thursday ,friday ,saturday ---------------------------------------- -------------------------- ,,breakfast ,,breakfast ,,breakfast ,,fruits ,,fruits ,,fruits ,oranges ,grapefruit ,oranges ,apple sauce ,bananas ,cherries ,apricots ,peaches ,grapefruit ,plums ,prunes ,plums ---------------------------------------- -------------------------- ,,fruits ,,fruits ,,fruits ,cream of wheat ,cream of barley ,corn meal mush ,cornflakes ,puffed wheat ,shredded wheat ,grapenuts ,cornflakes ,grapenuts ---------------------------------------- -------------------------- ,,hot ,,dishes ,,hot ,,dishes ,,hot ,,dishes ,toast ,toast ,toast ,buckwheat cakes ,sausages ,french toast ,poached eggs ,muffins ,fried eggs ---------------------------------------- -------------------------- ,,lunch ,,lunch ,,lunch ,,soup ,,soup ,,soup ,cream of pea soup ,cream of lima bean 9999,chicken and rice soup soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,breaded veal ,chicken and biscuit ,rib roast of beef 9999,mutton stew with ,codfish balls1 cream ,tongue with mustard vegetables sauce sauce ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,browned potatoes ,baked potatoes ,mashed potatoes 9999,succotash ,buttered peas ,fried parsnips ,creamed asparagus ,creamed celery ,string beans ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads 9999,fruit salad ,deviled egg salad ,prune and cottage ,head lettuce salad ,head lettuce salad cheese salad ,beet and egg salad ,lobster salad ,head lettuce salad 9999,potato salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,baking-powder ,plain muffins ,cottage rolls cinnamon rolls ,lettuce sandwiches ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,peach cobbler 9999,bread pudding1 ,chocolate souffle ,fruit vanilla sauce ,fruit ,prune whip ,fruit ,norwegian prune ,floating ,island ,caramel pudding pudding ,white cake1 white ,baked apples 9999,fruit cocktail frosting ,chocolate cake1 ,apple sauce cake1 ,apple pie chocolate icing chocolate icing ,ice cream ,cream pie 9999,mince pie ,ice cream ,ice cream ---------------------------------------- -------------------------- ,,dinner ,,dinner ,,dinner ,,soup ,,soup ,,soup ,cream of tomato ,cream of potato soup soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,roast pork and ,steamed whitefish1 dressing egg sauce 9999,cottage cheese ,breaded veal hearts croquettes1 cream sauce ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,mashed potatoes ,creamed potatoes ,cabbage in vinegar ,stewed tomatoes ,creamed carrots ,corn with pimentos and green peppers ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,apricot salad ,banana salad ,head lettuce salad ,head lettuce salad ,celery hearts ,spinach and egg salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,hot rolls ,corn bread ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,carrot plum pudding1 ,apple dumplings1 vanilla sauce lemon sauce ,date and nut blanc ,fruit mange1 custard ,baked custard sauce ,orange gelatin ,chocolate pudding ,lemon filled lay ,fruit cake ,cup cakes with ,blueberry pie fruit ,ice cream ,banana cream pie ,ice cream ---------------------------------------- -------------------------- ---------------------------------------- -------------------------- ,,date ,,date ,,date ,monday ,tuesday ,wednesday ---------------------------------------- -------------------------- ,,breakfast ,,breakfast ,,breakfast ,,fruits ,,fruits ,,fruits ,bananas ,oranges ,plums ,peaches ,apricots ,fresh apples ,grapefruit ,prunes ,bananas ,baked apples ,royal ,anne cherries ,grapefruit ---------------------------------------- -------------------------- ,,fruits ,,fruits ,,fruits ,oatmeal ,cream of wheat ,corn meal ,puffed wheat ,cornflakes ,shredded wheat ,cornflakes ,grapenuts ,puffed rice ---------------------------------------- -------------------------- ,,hot ,,dishes ,,hot ,,dishes ,,hot ,,dishes ,toast ,toast ,toast ,poached eggs 9999,crumb griddle cakes ,creamed dried beef ,french toast ,bacon and fried on toast apples ,doughnuts ---------------------------------------- -------------------------- ,,lunch ,,lunch ,,lunch ,,soup ,,soup ,,soup ,cream of potato 9999,creole soup ,cream of corn soup soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,baked ham 9999,scalloped oysters ,roast lamb1 gravy ,macaroni and cheese ,roast beef1 gravy ,meat pie ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,baked sweet potatoes ,parsley buttered ,mashed potatoes ,spinach and egg potatoes ,fried parsnips 9999,corn pudding ,mashed squash ,creamed peas ,beets in vinegar ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,apple1 celery and 9999,fruit salad ,banana salad nut salad ,head lettuce salad ,head lettuce salad ,head lettuce salad ,cottage cheese1 9999,potato salad ,combination chopped celery vegetable salad and pimento salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,crumb muffins ,corn bread ,cottage rolls ,fruit sandwiches ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,steamed plum ,loganberry cobbler 9999,prunecot shortcake pudding1 vanilla ,fruit ,fruit sauce ,caramel ,bavarian ,apple tapioca ,fruit cream 9999,fruit cocktail ,baked custard ,baked apples ,washington pie1 ,prune whip ,ginger cake1 whipped chocolate filling ,jelly roll1 cream ,custard pie chocolate filling ,lemon pie ,ice cream ,peach pie ,ice cream ,ice cream ---------------------------------------- -------------------------- ,,dinner ,,dinner ,,dinner ,,soup ,,soup ,,soup ,cream of tomato ,cream of spinach 9999,chicken and rice soup soup soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,roast pork1 ,chicken a la king on ,small steaks dressing1 gravy toast 9999,cheese and tomato ,mutton stew 9999,meat loaf souffle ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,mashed potatoes ,french fried ,creamed potatoes ,creamed celery potatoes 9999,scalloped corn ,rice croquettes1 9999,scalloped tomatoes ,string beans jelly ,creamed cauliflower ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,orange salad ,grapefruit salad ,pear salad ,head lettuce salad ,head lettuce salad ,head lettuce salad ,cabbage salad ,beet and egg salad ,tuna fish salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,graham bread ,baking-powder 9999,crumb muffins biscuits and maple syrup ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts 9999,brown ,betty1 lemon 9999,chocolate rice ,cottage pudding1 sauce pudding lemon sauce ,fruit ,fruit ,fruit ,tapioca cream ,cocoanut custard ,cornstarch blanc ,chocolate blanc ,pineapple pudding mange1 fruit sauce mange ,white cake with ,chocolate pudding ,spice cake white icing ,caramel cake ,cocoanut cream pie ,cherry pie 9999,mince pie ,ice cream ,ice cream ,ice cream ---------------------------------------- -------------------------- ---------------------------------------- -------------------------- ,,date ,,date ,,date ,thursday ,friday ,saturday ---------------------------------------- -------------------------- ,,breakfast ,,breakfast ,,breakfast ,,fruits ,,fruits ,,fruits ,peaches ,grapefruit ,oranges ,pineapple ,bananas ,plums ,oranges ,prunes ,baked apples ,prunes ,apricots ,cherries ---------------------------------------- -------------------------- ,,fruits ,,fruits ,,fruits ,cream of rice with ,cream of rye ,cream of barley raisins ,cornflakes ,puffed rice ,puffed wheat ,shredded wheat ,grapenuts ,grapenuts ---------------------------------------- -------------------------- ,,hot ,,dishes ,,hot ,,dishes ,,hot ,,dishes ,toast ,toast ,toast ,french toast ,muffins ,poached eggs ,fried eggs ,pancakes ,milk toast ,broiled ham ---------------------------------------- -------------------------- ,,lunch ,,lunch ,,lunch ,,soup ,,soup ,,soup ,cream of lima bean ,cream of tomato ,cream of celery soup soup soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,pork chops ,fried salmon steak ,swiss steak 9999,hamburg balls with lemon 9999,cottage cheese 9999,baked hash croquettes with cream sauce ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,glazed sweet ,creamed potatoes ,mashed potatoes potatoes ,buttered cauliflower ,buttered rutabagas ,buttered onions ,corn with pimento ,stewed tomatoes ,kidney beans and green peppers ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,pineapple with ,celery cabbage salad ,shrimp salad cottage cheese ,head lettuce salad ,head lettuce salad ,head lettuce salad 9999,fruit salad ,string bean and ,asparagus salad shallot salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,nut bread ,muffins ,cinnamon rolls ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,apple fritters with ,bread pudding1 ,steamed cherry syrup vanilla sauce pudding cherry ,fruit ,fruit sauce ,apricot whip ,snow pudding1 ,fruit ,maple nut mold1 custard sauce ,chocolate blanc custard sauce ,fig tapioca mange ,banana cream cake ,cake with orange ,pineapple tapioca ,blackberry pie filling and ,nut cake ,ice cream frosting ,apricot pie ,apple pie ,ice cream ,ice cream ---------------------------------------- -------------------------- ,,dinner ,,dinner ,,dinner ,,soup ,,soup ,,soup ,cream of pea soup 9999,vegetable soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,rib roast of beef 9999,scalloped fish ,veal hearts en ,sausage balls1 cream casserole sauce ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,mashed potatoes ,french fried ,buttered beets potatoes ,cabbage in vinegar ,buttered carrots ,creamed asparagus ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,peach salad ,orange salad ,head lettuce salad ,head lettuce salad ,sliced or green ,celery hearts onions ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,graham muffins ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,grapenut pudding1 9999,baked rice pudding lemon sauce ,fruit ,fruit ,baked rhubarb 9999,fruit gelatin 9999,charlotte russe ,norwegian prune ,doughnuts pudding ,chocolate pie ,sponge cake ,ice cream ,pineapple pie ,ice cream ---------------------------------------- -------------------------- ---------------------------------------- -------------------------- ,,date ,,date ,,date ,monday ,tuesday ,wednesday ---------------------------------------- -------------------------- ,,breakfast ,,breakfast ,,breakfast ,,fruits ,,fruits ,,fruits ,peaches ,oranges ,bananas ,red pitted cherries ,grapefruit ,grapes ,grapefruit ,peaches ,plums ,apple sauce ,baked apples ,grapefruit ---------------------------------------- -------------------------- ,,fruits ,,fruits ,,fruits ,rice boiled in milk ,malt of wheat ,oatmeal ,puffed wheat ,post toasties ,puffed rice ,grapenuts ,shredded wheat ,grapenuts ---------------------------------------- -------------------------- ,,hot ,,dishes ,,hot ,,dishes ,,hot ,,dishes ,pancakes ,creamed eggs on ,ham and eggs ,cinnamon toast toast ,toast ,bacon ,graham muffins ,buckwheat cakes ,toast ---------------------------------------- -------------------------- ,,lunch ,,lunch ,,lunch ,,soup ,,soup ,,soup ,cream of tomato 9999,vegetable soup ,cream of asparagus soup soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,rib roast of beef ,breaded veal steak ,roast loin of pork1 and gravy 9999,corned beef hash1 dressing1 gravy ,tongue1 mustard tartare sauce 9999,cheese fondue sauce ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,mashed potato ,creamed potatoes ,mashed sweet ,string beans ,buttered onions potatoes ,fried eggplant ,scalloped tomatoes ,lima beans1 with green peppers and pimentos ,creamed celery ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,prune and cottage ,peach salad 9999,potato salad cheese salad ,head lettuce salad ,shredded lettuce and ,head lettuce salad 9999,combination egg salad ,tuna fish salad vegetable salad ,shrimp salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,fig1 raisin and nut ,bran muffins ,baking-powder sandwiches ,peanut butter and biscuits with pickle sandwiches syrup ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,loganberry cobbler ,steamed molasses ,lemon rice pudding ,fruit pudding1 egg hard ,fruit 9999,fruit whip sauce 9999,charlotte russe ,date and nut blanc ,fruit 9999,fruit cocktail mange1 custard ,chocolate blanc ,chocolate cake1 sauce mange white icing ,cake with fudge ,baked custard ,pumpkin pie icing ,lady ,baltimore cake ,ice cream ,custard pie ,gooseberry and ,ice cream raisin pie ,ice cream ---------------------------------------- -------------------------- ,,dinner ,,dinner ,,dinner ,,soup ,,soup ,,soup ,cream of celery ,cream of corn soup ,creole soup soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,ham and eggs ,roast lamb1 currant ,short ribs of beef 9999,meat croquettes1 jelly ,egg cutlets1 cream brown sauce 9999,meat pie sauce ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,baked potato ,mashed potatoes ,browned potatoes ,spinach and lemon ,buttered peas ,creamed asparagus 9999,succotash ,mashed rutabagas ,rice in milk ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,banana salad ,grapefruit salad ,apple and pineapple ,head lettuce salad ,head lettuce salad salad ,cucumber salad ,cabbage slaw ,head lettuce salad ,perfection salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,rolls ,parker ,house rolls ,corn muffins ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts 9999,chocolate bread ,grapenut pudding1 ,prune custard pudding1 vanilla lemon sauce pudding sauce ,fruit ,fruit ,fruit ,snow pudding1 9999,fruit gelatin ,norwegian prune custard sauce ,baked apples pudding ,fig tapioca ,spice cake 9999,fruit cocktail ,sponge cake ,apricot pie ,nut loaf cake ,butterscotch pie ,ice cream ,blueberry pie ,ice cream ,ice cream ---------------------------------------- -------------------------- ---------------------------------------- -------------------------- ,,date ,,date ,,date ,thursday ,friday ,saturday ---------------------------------------- -------------------------- ,,breakfast ,,breakfast ,,breakfast ,,fruits ,,fruits ,,fruits ,grapefruit ,pears ,bananas ,peaches ,plums ,peaches ,oranges ,grapes ,oranges ,prunes ,apricot sauce ,plum sauce ---------------------------------------- -------------------------- ,,fruits ,,fruits ,,fruits ,cream of barley ,cream of rye ,cream of wheat ,puffed wheat ,shredded wheat ,puffed rice ,grapenuts ,post toasties ,grapenuts ---------------------------------------- -------------------------- ,,hot ,,dishes ,,hot ,,dishes ,,hot ,,dishes 9999,fried corn meal ,poached eggs 9999,scrambled eggs with mush ,white ,mt4 muffins bacon ,bacon ,pancakes ,cinnamon toast ,toast ,broiled ham ,toast ---------------------------------------- -------------------------- ,,lunch ,,lunch ,,lunch ,,soup ,,soup ,,soup ,cream of bean soup 9999,chicken noodle soup ,peanut butter soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,chicken a la king ,baked whitefish ,hot roast beef ,sausage balls with dressing sandwiches and ,rice and nut loaf1 gravy cream sauce 9999,veal croquettes1 brown sauce ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,parsley buttered ,baked potatoes ,scalloped potatoes potatoes ,cabbage in vinegar ,corn and pimentos ,mashed squash ,beets1 buttered ,fried parsnips ,creamed peas ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,banana salad 9999,fruit salad1 ,pineapple salad ,head lettuce salad whipped cream ,head lettuce salad 9999,spinach and egg ,head lettuce salad ,cottage cheese salad salad ,tomato salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads 9999,ham sandwiches ,corn bread 9999,steamed brown ,hot rolls bread ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,orange shortcake ,steamed cherry ,cottage pudding1 ,fruit pudding1 cherry lemon sauce ,baked apples stuffed sauce ,fruit with raisins and ,fruit ,pineapple pudding nuts ,prune whip ,tapioca cream ,caramel custard ,date torte1 whipped 9999,oatmeal cookies ,washington pie1 cream ,raisin pie chocolate filling ,jelly roll1 cream ,ice cream1 chocolate ,rhubarb pie filling sauce ,ice cream ,apple pie ,ice cream ---------------------------------------- -------------------------- ,,dinner ,,dinner ,,dinner ,,soup ,,soup ,,soup ,cream of potato ,cream of pea soup soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ,roast veal1 ,pork chops1 dressing dressing1 gravy ,codfish balls1 cream 9999,baked hash sauce ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ,mashed potatoes ,baked sweet ,buttered carrots potatoes ,string beans ,apple fritters with syrup ,stewed tomatoes ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ,cottage cheese balls ,tuna fish salad rolled in nuts ,shredded lettuce ,head lettuce salad salad ,asparagus salad ,kidney bean salad ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ,bran muffins 9999,crumb muffins ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ,blackberry cobbler 9999,old-fashioned rice ,fruit pudding ,floating ,island ,fruit ,chocolate pudding ,maple nut mold1 ,apple sauce cake1 custard sauce chocolate icing ,orange ,bavarian ,lemon pie cream ,ice cream ,gingerbread1 whipped cream ,chocolate pie ,ice cream ---------------------------------------- -------------------------- 9999,indicates dishes in which left-overs may be used to advantage4 ,,tea-,,room ,,menus ,the tea-room menu is characterized by daintiness and excellence in food1 garnish and service4 ,large tea rooms serve a variety such as is found in large hotels1 with practically no changes in their menus from day to day4 ,they are open to the same criticism as are the cafeterias that serve everything in the market at every meal1 and so make their menu monotonous4 ,smaller tea rooms offer limited choices1--soups1 relishes1 hot dishes1 vegetables1 salads1 breads and beverages4 ,to add choices to a menu beyond the number which will satisfy the patrons is not economy4 ,the longer the menu list1 the more labor1 equipment1 food wastage and spoilage4 ,therefore the tea-room menu list should be as simple as is consistent with the demands of those to be served4 ,the menus shown below are of the type which are changed from day to day4 ,the first is a very good example of this type1 embodying a moderate degree of choice4 ,it is suitable for a tea room serving perhaps six hundred or more people daily4 ,,luncheon#a ,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 ,,meats1 ,,fish1 ,,etc4 ,french ,bread1 ,hot ,rolls1 or ,bran ,muffins ,served with these ,orders ,roast ,chicken1 ,dressing1 ,mashed ,potatoes and ,gravy ,creamed ,sweetbreads on ,toast with ,french ,fried ,potatoes ,chicken ,baked with ,noodles in ,casserole and ,toasted ,bran ,muffins ,fried ,oysters with ,chili ,sauce and ,baked ,potato ,broiled ,tenderloin ,steak with ,sweet ,potatoes ,southern ,style ,breaded ,veal with ,browned ,potatoes and ,gravy ,broiled ,white ,fish with ,lyonnaise ,potatoes ,cheese ,omelet with ,toasted ,rolls and ,preserves ,rice and ,salmon ,box with ,mexican ,slaw ,assorted ,hot ,vegetable ,dinner ,,vegetables ,apple ,fritters ,buttered ,asparagus on ,toast ,fresh ,spinach ,egg ,candied ,sweet ,potatoes ,baby ,garden ,beets ,buttered or ,creamed ,peas ,sauted ,egg ,plant ,home ,baked ,beans ,,breads ,hot ,biscuits with ,orange ,marmalade ,bran ,muffins ,toasted ,english ,muffins ,nut ,bread ,toasted ,cheese ,rolls ,rye ,bread ,swiss ,cheese ,sandwich ,french ,bread ,hot ,home ,made ,rolls ,hot ,corn ,bread ,,salads ,combination ,salad ,sweetbread ,salad ,shrimp ,salad ,club ,salad ,chicken ,stuffed ,paradise ,peppers ,tomato ,stuffed with ,cottage ,cheese ,almonds ,chicken ,salad ,tuna ,fish ,salad ,sliced ,tomato ,cheese ,ball ,salad ,head ,lettuce and ,roquefort ,cheese ,dressing ,pineapple1 ,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 ,,desserts1 ,,pastry1 ,,etc4 ,fresh ,strawberries and ,cream ,black ,walnut ,loaf ,cake ,lemon ,pie ,red ,raspberry ,roll with ,cream ,almond ,macaroons ,apple ,pie a la ,mode ,fresh ,apple ,pie with ,cheese ,coffee ,parfait ,chocolate ,ice ,cream ,charlotte ,russe ,prune ,whip with ,cream ,cherry ,parfait ,bittersweet ,chocolate ,parfait ,chocolate ,meringue with ,vanilla ,ice ,cream ,center ,apricot ,almond ,parfait ,chocolate ,almond ,parfait ,butter ,scotch ,meringue ,hot ,fudge ,sundae ,steamed ,fruit ,pudding with ,hard ,sauce ,chocolate ,mint ,parfait ,vanilla ,ice ,cream ,black ,walnut ,frozen ,cream ,french ,cake ,bittersweet ,chocolate ,meringue ,chocolate ,luxurro ,dessert ,vanilla ,ice ,cream with ,swiss ,chocolate ,sauce ,date ,nut ,parfait ,baked ,apple ,whipped ,cream ,apricot a la ,mode ,footnote #a3 ,courtesy of ,the ,lazarus ,tea ,room1 ,columbus1 ,ohio4 ,less choice is shown in the following menus which would be suitable to a tea room serving from two hundred to six hundred daily4 ,,tea-,,room ,,menu#b ,celery ,olives ,radishes ,green onions ,fruit cocktail ,spiced figs 99 99 99 99 99 ,tomato bouillon in cup ,tureen ,for two ,barley soup in cup ,tureen ,for two 99 99 99 99 99 ,white fish broiled to order 99 99 99 99 99 ,spring chicken1 country style1 jelly ,broiled lamb chops1 peas ,roast leg of veal1 dressing ,fresh mushrooms on toast ,boiled beef1 horse radish sauce 99 99 99 99 99 ,boiled rice and cream ,asparagus on toast ,candied sweet potatoes ,buttered new beets 99 99 99 99 99 ,head lettuce1 vinaigrette dressing ,waldorf salad ,fresh fruit salad1 mayonnaise dressing ,combination vegetable salad1 ,french dressing 99 99 99 99 99 ,cinnamon rolls ,parker ,house rolls ,nut bread ,corn bread ,maple syrup 99 99 99 99 99 ,vanilla ice cream ,wintergreen sherbet ,baked apples1 whipped cream ,apple pie ,red raspberry pie ,whipped cream ,grapefruit half2 whole ,strawberry shortcake1 whipped cream ,ice cream sandwich1 hot chocolate sauce ,banana custard1 whipped cream ,fresh cake ,whipped cream ,pineapple ,bavarian cream1 whipped cream ,coffee or tea ,footnote #b3 ,courtesy of ,glass ,block ,tea ,room1 ,duluth1 ,minnesota4 ,still less choice is offered in the menus printed below1 yet they are entirely satisfactory for a very small tea room serving not more than one hundred daily4 ,tea-,room ,menus ,relishes ,salted ,almonds ,celery ,hearts ,soup ,bouillon with ,wafers ,ready to ,serve ,lambs ,chops and ,peas ,creamed ,fresh ,mushrooms on ,toast ,vegetables ,french ,fried ,potatoes ,scalloped ,cauliflower ,salads ,tea-room ,special ,salad ,head ,lettuce ,salad with ,thousand ,island ,dressing ,frozen ,fruit ,salad ,sandwiches ,club ,sandwiches ,olive ,sandwiches ,breads ,hot ,cinnamon ,rolls ,bread and ,butter ,desserts ,baked ,alaska ,baked ,apples ,orange ,bavarian ,wellesley ,fudge ,cake ,beverages ,coffee3 per cup for one per pot for one per pot for two ,tea3 per pot for one per pot for two ,chocolate per cup 99 99 99 99 99 ,relishes ,celery ,hearts and ,stuffed ,olives ,salted ,almonds ,cocktail ,oyster ,cocktail ,ready to ,serve ,fillet of ,sole1 ,tartare ,sauce ,omelet with ,jelly ,vegetables ,potatoes in ,half ,shell ,brussels ,sprouts1 ,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 ,coffee3 per cup for one per pot for one per pot for two ,tea3 per pot for one per pot for two ,chocolate per cup 99 99 99 99 99 ,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 ,coffee3 per cup for one per pot for one per pot for two ,tea3 per pot for one per pot for two ,chocolate per cup 99 99 99 99 99 ,relishes ,honey in ,glasses ,queen ,olives ,raspberry ,jam ,soup ,consomme with ,vegetables ,ready to ,serve ,chicken a la ,king in ,bread ,cases ,meat ,rosettes ,vegetables ,scalloped ,sweet ,potatoes with ,apples ,fried ,oyster ,plant ,salads ,lobster ,salad ,head ,lettuce ,salad with ,thousand ,island ,dressing ,delicious ,fruit ,salad ,sandwiches ,toasted ,cheese ,sandwiches ,cold ,sliced ,tongue ,sandwiches ,breads ,date ,muffins ,assorted ,breads and ,butter ,bread and ,butter ,folds ,desserts ,individual ,orange ,pies ,baked ,alaska ,wellesley ,fudge ,cake ,baked ,custards with ,maple ,sauce ,beverages ,coffee3 per cup for one per pot for one per pot for two ,tea3 per pot for one per pot for two ,chocolate per cup ,,chapter ,,iv ,,suggestive ,,charts ,,and ,,lists ,,to ,,be ,,used ,,in ,,menu ,,planning ,,list ,,of ,,foods ,,soups ,cream soups ,cream of corn ,cream of pea ,cream of tomato ,cream of asparagus ,cream of celery ,cream of potato ,cream of browned onion ,cream of navy bean ,cream of lima bean ,cream of peanut butter ,cream of spinach ,oyster stew ,stock soups ,consomme ,bouillon ,tomato bouillon ,vegetable soup ,creole soup ,mutton broth ,rice tomato soup ,chicken soup with rice ,chicken soup with noodles ,vermicelli ,clear tomato ,,meats ,beef ,rib roast ,pot roast ,hot roast beef sandwiches ,beef a la mode ,swiss steak ,steaks1 tenderloin and sirloin ,hungarian goulash ,beef loaf ,hamburg balls ,creamed dried beef on toast ,short ribs and browned potatoes ,corned beef hash2 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 stew1 plain2 with vegetables2 with peas ,veal birds ,breaded veal heart ,veal rosettes ,veal croquettes ,scalloped veal with rice ,veal hearts en casserole ,chicken ,roast chicken ,chicken fricassee ,chicken giblets with rice ,chicken and biscuit ,creamed chicken1 with biscuits2 on toast2 in bread cases2 in timbales ,chicken pie1 white and dark meat2 all white meat ,chicken a la ,king ,chicken croquettes ,hot chicken sandwich ,,fish ,salmon ,fresh salmon1 ,steamed2 baked ,fresh salmon fried in steaks ,canned salmon in loaf ,scalloped salmon ,creamed salmon on toast ,salmon with lemon ,salmon croquettes ,whitefish ,steamed2 baked2 planked2 with dressing ,trout ,baked2 fried ,codfish ,creamed1 on plain boiled potatoes ,codfish balls ,halibut ,steamed2 fried2 baked ,scalloped fish ,fish cakes ,,oysters ,scalloped ,creamed oysters on toast ,fried ,oyster cocktail ,oyster stew ,,eggs ,fried with ham with bacon ,egg croquettes ,egg cutlets ,scrambled eggs with minced ham with bacon with marmalade with jelly ,poached eggs2 on toast ,baked eggs in ramekin2 in potato nest ,steamed eggs ,creamed eggs on toast ,,cheese ,,dishes ,cheese fondue ,cheese souffle ,rice and cheese ,macaroni and cheese ,hominy and cheese ,spaghetti and cheese ,creamed cheese ,cottage cheese loaf with nuts and green peppers ,cottage cheese croquettes with white sauce ,,meat ,,substitutes ,turkish pilaf ,rice and nut loaf ,spanish rice ,peanut and rice loaf ,lentil loaf ,rice croquettes ,spaghetti and tomatoes ,spaghetti and tomatoes with bacon ,,miscellaneous ,,meat ,,dishes ,hash ,croquettes ,tongue ,heart ,frankfurts ,brains1 fried with scrambled eggs ,sweetbreads ,,vegetables ,potatoes ,baked ,mashed ,scalloped ,potatoes 7continued7 ,creamed ,american fried ,browned ,lyonnaise ,parsley buttered potatoes ,stuffed baked potatoes ,potato chips ,riced potatoes ,potato croquettes ,potato cakes ,potato cones ,potato puff ,plain boiled potatoes ,diced browned potatoes ,potatoes au gratin ,sweet potatoes1 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 beans1 boiled ,baked lima beans ,kidney beans ,succotash ,celery ,creamed ,relish ,asparagus ,buttered asparagus on toast ,creamed ,creamed asparagus on toast ,corn ,corn with green and red peppers ,corn on cob ,corn pudding ,succotash ,scalloped corn ,corn fritters ,cabbage ,creamed ,scalloped ,scalloped cabbage au gratin ,fried ,boiled ,sauerkraut ,hot slaw ,carrots ,buttered1 diced ,creamed ,buttered carrots and peas ,creamed carrots and peas ,cauliflower ,creamed ,scalloped cauliflower in ramekins2 au gratin ,beets ,buttered ,beets in vinegar sauce ,pickled beets ,eggplant ,fried ,hominy ,fried ,creamed ,scalloped ,onions ,buttered ,creamed ,scalloped ,fried ,macaroni ,macaroni and tomatoes ,macaroni croquettes ,spaghetti ,spaghetti and tomatoes ,spaghetti croquettes ,spaghetti and tomatoes with bacon ,peas ,buttered ,buttered peas and carrots ,creamed ,creamed peas and carrots ,peppers ,stuffed with corn ,stuffed with meat ,rice ,rice with gravy1 southern style ,rice with cream ,rice croquettes ,parsnips ,fried ,spinach ,spinach and lemon ,spinach and egg ,squash ,baked ,mashed ,turnips ,creamed ,buttered1 diced ,mashed ,rutabagas ,mashed ,creamed ,buttered ,tomatoes ,stewed ,stewed tomatoes with bread ,scalloped ,baked ,stuffed ,,breads ,quick breads ,white muffins ,graham muffins ,bran muffins ,corn meal muffins ,date muffins ,rice muffins ,crumb muffins ,blueberry muffins ,bacon muffins ,cranberry muffins ,corn bread ,brown bread ,baking-powder biscuit ,baking-powder biscuit cinnamon rolls1 with frosting ,baking-powder nut bread ,baking-powder nut and raisin bread ,baking-powder brown bread ,yeast breads ,white bread ,graham bread ,oatmeal bread ,raisin bread ,nut bread ,coffee cake ,rolls ,cottage rolls ,parker ,house rolls ,clover-leaf rolls ,cinnamon rolls ,raised muffins ,hot cross buns ,,sandwiches ,lettuce ,olive ,olive and egg ,celery ,celery and chicken ,chicken ,ham ,peanut ,fig and nut ,cheese ,cheese and pimento ,meat ,ham sliced ,ham minced ,meat minced ,fig and date ,raisin and nut ,cucumber ,parsley butter ,egg ,tomato and cucumber ,green pepper ,club ,toasted cheese ,,salads ,vegetable salads ,asparagus ,cabbage ,cabbage salad with nuts ,cabbage salad with pickles and green peppers ,cabbage and ham ,cabbage and salmon ,cabbage and tuna fish ,cabbage and shrimp ,cabbage and pineapple ,celery and apple ,stuffed celery ,tomato salad ,whole1 stuffed ,half ,sliced ,tomato and cucumber ,spring salad 7head lettuce1 tomato1 onion1 radishes1 peppers1 cucumber7 ,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 salad1 peas1 celery1 beets ,perfection ,sliced onions in vinegar ,egg1 cheese and pickle ,tomato aspic ,tomato and celery ,celery1 peas and nuts ,cabbage1 celery1 meat1 pimento ,celery and beet ,mashed potato ,bean and beet ,sliced ,bermuda onion ,squares of ,new ,york cheese on lettuce ,carrot and raisin ,fruit salads ,orange1 grapefruit and pineapple ,waldorf ,apple1 banana and date ,white grape1 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 ,banana1 peanut and carrot ,fish and meat salads ,salmon and celery ,sardine ,tuna fish ,shrimp ,lobster ,chicken ,cottage cheese salads ,molded and sliced with celery ,molded and sliced with green peppers and nuts ,balls rolled in nuts ,,desserts ,hot puddings ,rice and raisins with hard sauce ,rice and raisins with cream ,rice custard ,chocolate rice pudding ,baked rice pudding ,lemon rice pudding ,rice compote with peaches with raspberries with prunes ,baked tapioca custard with meringue ,apple tapioca ,prune pudding ,indian pudding ,bread pudding ,chocolate bread pudding ,cottage pudding ,grapenut pudding ,apple fritters ,corn fritters ,banana fritters ,pineapple fritters ,orange fritters ,plain fritters ,apple dumplings ,apple batter pudding ,brown ,betty with lemon sauce ,steamed suet pudding ,steamed cherry pudding ,steamed date pudding ,steamed carrot pudding ,prunecot shortcake ,peach shortcake ,orange shortcake ,strawberry shortcake ,peach cobbler ,apricot cobbler ,cherry cobbler ,cold puddings ,baked custard ,caramel custard ,maple nut mold1 custard sauce ,chocolate blanc mange ,tapioca cream ,raspberry tapioca ,caramel tapioca ,pineapple tapioca ,apple tapioca ,fruit whips ,strawberry ,prune ,apricot ,plum ,caramel ,bavarian cream ,cornstarch pudding with chocolate sauce with berry sauce with custard sauce ,fig tapioca ,fruit cocktail ,charlotte russe ,floating island ,orange custard ,fruit gelatin ,norwegian prune pudding ,pineapple pudding ,rice ,bavarian pudding ,rhubarb tapioca ,snow pudding ,raisin tapioca ,,fruits ,sauces ,prunes ,apricots ,cranberry ,rhubarb ,apple ,stewed figs ,baked apples ,cherries ,white ,red ,oranges whole sliced ,bananas ,dates with whipped cream ,grapefruit ,pears ,,ice ,,creams ,orange parfait ,mousse ,maple ,pineapple ,vanilla nut ,sherbets ,lemon ,orange ,ice cream ,vanilla ,strawberry ,chocolate ,maple ,macaroon ,greengage ,peach ,tutti ,frutti ,,ices ,orange ,lemon ,strawberry ,apricot ,pineapple ,grape ,,cakes ,yellow or white cake with vanilla frosting with fig frosting with raisin frosting with cocoanut frosting with maple frosting with nut frosting with orange frosting with chocolate frosting with nut and raisin frosting with pineapple frosting with date frosting with maraschino cherry frosting ,chocolate cake ,lady ,baltimore cake ,lord ,baltimore cake ,fudge cake ,apple-sauce cake ,gingerbread with whipped cream with chocolate frosting ,sponge cake with frosting ,sponge cake with whipped cream ,lemon filled layer cake ,individual cakes ,spice cake ,banana cake with meringue ,marble cake ,sunshine cake ,angel food cake ,strawberry cake 7white cake1 with sliced strawberries in the frosting7 ,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 pie1 latticed ,cranberry and raisin ,blueberry ,apricot 7dried7 ,red raspberry ,black raspberry ,blackberry ,loganberry ,gooseberry ,gooseberry and raisin ,cherry ,mince ,rhubarb ,peach ,raisin ,one-crust ,lemon ,banana cream ,custard ,pumpkin ,chocolate ,butterscotch ,apricot cream ,pineapple ,cream ,cocoanut cream ,sour cream ,,beverages ,coffee ,tea ,green ,black ,iced ,chocolate with whipped cream with marshmallows ,cocoa ,hot ,iced ,milk ,buttermilk ,lemonade ,lemonade and orangeade ,orange juice ,ginger-ale lemonade with mint ,fruit punch ,spiced grapejuice ,,seasonal ,,chart ,,of ,,foods 7,spaces are left for additions7 ---------------------------------------- ------------------------ ,,winter ,,spring ,,summer ,,fall ---------------------------------------- ------------------------ ,soups ,celery ,fresh ,celery ,oyster stew asparagus ,oyster stew ---------------------------------------- ------------------------ ,meats ,sausage ,lamb ,lamb ,sausage ,spare ribs ,spare ribs ,fried rabbit ,fried rabbit ,turkey ,turkey ,goose ,goose ,duck ,duck ---------------------------------------- ------------------------ ,meat ,mushrooms ,stuffed ,substitutes peppers ,mushrooms ---------------------------------------- ------------------------ ,fish ,oysters ,oysters creamed creamed scalloped scalloped fried fried cocktail cocktail ---------------------------------------- ------------------------ ,vegetables ,sweet potatoes,new potatoes ,string ,sweet potatoes baked buttered beans baked boiled with parsley,lima beans boiled browned creamed ,fresh peas browned glazed ,asparagus ,corn on cob glazed mashed buttered ,eggplant mashed fried creamed ,summer fried scalloped squash scalloped with ,tomatoes with apples apples ,cauliflower ,hubbard creamed squash buttered baked scalloped mashed ,hubbard ,tomatoes squash ,parsnips baked ,eggplant mashed ,brussels ,parsnips sprouts ,brussels ,celery sprouts creamed ---------------------------------------- ------------------------ ,salads ,grapefruit ,fresh ,cucumber ,stuffed asparagus ,fresh young celery ,cucumber onion ,cucumbers ,fresh young ,radishes ,tomato onion ,tomato ,grapefruit ,radishes ,watercress ---------------------------------------- ------------------------ ,breads ,cranberry ,hot cross ,blueberry ,cranberry muffins buns muffins muffins ---------------------------------------- ------------------------ ,desserts ,mince pie ,baked ,blueberries,mince pie ,pumpkin pie rhubarb ,raspberries,pumpkin pie ,cranberry pie ,rhubarb ,cranberry pie jelly tapioca jelly sauce ,strawberry sauce ,grapefruit shortcake ,grapefruit ,fresh ,fresh pears pineapple ,baked pears sauce ,fresh apple,fresh apricots ,fresh sauce ,fresh peaches strawberries,fresh ,fresh plums apricots ,concord ,fresh grapes peaches ,tokay grapes ,fresh plums,cantaloupe ,concord ,cranberry and ,rhubarb pie grapes raisin pie ,cantaloupe ,raisin pie ,rhubarb and ,watermelon raisin pie ,watermelon ,cranberry and raisin pie ---------------------------------------- ------------------------ ,beverages ,hot cocoa ,lemonade ,lemonade ,hot chocolate ,lemonade ,lemonade with fresh with mint fresh ,iced cocoa mint ,iced chocolate,iced tea ,iced coffee ,iced cocoa ,iced chocolate ,iced coffee ---------------------------------------- ------------------------ ,breakfast ,buckwheat ,buckwheat dishes cakes with cakes with sausage sausage ,fried hominy cakes ---------------------------------------- ------------------------ ,,popular ,,food ,,combinations ,since it is customary to plan the menu1 using the meat as a basis1 and since custom and good usage make certain combinations popular1 a list of such combinations is given below with the idea that others may be added as desired4 ,,suggestive ,,and ,,popular ,,food ,,combinations ---------------------------------------- ------------------------- ,,kind ,,of ,,vegetable ,,salad1 ,,sauce ,,and ,,dessert ,,meat ,,combination ,,bread ,,combination ,,combination ---------------------------------------- ------------------------- ,beef ,potatoes-,irish 7prepared in any form7 ,cauliflower ,beets ,salsify ,tomatoes ,mushrooms ,corn ,beef1 ,cabbage ,cabbage slaw corned ,boiled potatoes ,perfection salad ,cauliflower with mayonnaise ,brussels sprouts ,tartare sauce ,chicken ,sweet potatoes ,head lettuce ,squash ,tomato ,celery ,cucumber ,onions ,asparagus ,asparagus ,fruit ,peas ,cranberry muffins ,green corn ,beaten biscuit ,mushrooms ,hot biscuit ,rice ,cranberry sauce ,fish ,tomatoes ,tartare sauce ,lemon pie ,onions ,hollandaise sauce ,fruit gelatin ,french fried ,egg sauce ,fruit cocktail potatoes ,lemon sauce ,lemon rice pudding ,creamed potatoes ,tomato sauce ,browned potatoes ,vegetable salads ,fruit tapiocas ,spinach with lemon 7of all kinds7 ,baked rhubarb ,stuffed peppers ,perfection salad ,pineapple pudding ,cucumber sauce ,ham ,potatoes ,potato salad ,pumpkin pie ,creamed ,cabbage slaw ,indian pudding ,browned ,all vegetable ,apple pie ,parsley buttered combination salads,baked apples ,baked ,spinach salad ,apple fritters ,sweet potatoes ,head lettuce ,apple sauce ,baked ,apple salad ,apple dumplings ,glazed ,mustard sauce ,apple tapioca ,fried ,steamed brown ,baked custard ,mashed bread ,ginger cake ,carrots ,corn muffins ,hominy ,corn bread ,rice ,hot biscuit ,beans ,lima1 baked ,navy1 baked ,string ,spinach ,corn ,cabbage ,brussels sprouts ,cauliflower ,lamb and ,potatoes mutton ,mashed ,browned ,parsley buttered 7with chops7 ,peas ,sauces ,carrots ,mint ,asparagus ,caper ,tomatoes ,red currant jelly ,pork ,tomatoes ,cranberry sauce ,acid desserts 7,see ,ham7 ,parsnips ,veal ,potatoes ,all vegetable salads ,mashed ,all fruit salads ,browned ,hot breads or rolls ,creamed 7with breaded veal7 ,sweet potatoes 7in any form7 ,celery ,cauliflower ,cabbage ,brussels sprouts ,string beans ,tomatoes ,peas ---------------------------------------- ------------------------- ,,ways ,,of ,,using ,,left-,,over ,,foods ---------------------------------------- --------------------------- ,,left-,,over ,,meats ,,left-,,over ,,vegetables ---------------------------------------- --------------------------- ,croquettes ,buttered vegetables may be used in ,scalloped meat with rice or ,soup or potato ,creole soup ,shepherd's pie ,ham with scrambled eggs ,meat stews ,ham fondue or omelet ,hash ,hash ,salmon loaf 7peas and celery7 ,hash with poached eggs ,peas in omelet ,meat pie 7biscuit7 ,stuffed peppers ,meat pie with dressing ,stuffed tomatoes ,meat balls rolled in cooked rice ,rice may be used in ,minced meat on toast ,scalloped rice with cheese ,mincemeat for pie ,soups ,minced meat in ramekins ,puddings ,stews ,croquettes ,stuffed peppers ,hash ,stuffed tomato ,salmon or fish loaves ,meat bones cooked for stock ,potatoes1 used same as rice ,all creamed vegetables can be scalloped or used in soup ---------------------------------------- --------------------------- ---------------------------------------- -------------------------- ,,left-,,over ,,fruits ,,left-,,over ,,breads ,,left-,,over ,,dairy ,,products ,,and ,,juices ,,and ,,cakes ,,and ,,eggs ---------------------------------------- -------------------------- ,blanc manges ,bread puddings ,dairy ,brown ,betty ,brown bread ,sour milk ,cocktail ,brown ,betty cakes ,cobbler ,crumb pancakes corn bread ,scalloped fruit ,crumb cookies gingerbread ,gelatin ,crumb muffins muffins ,mince pie filling ,dressing pancakes ,fruit salads ,scalloped fruit ,sour cream ,sherbets and ices ,fondues butter ,tapiocas ,meat loaf corn bread ,whips ,hamburg balls spice cake ,stewed tomatoes salad dressing ,cheese bean loaf cottage cheese loaf cottage cheese croquettes rice and cheese ,,salads souffles fondues ,eggs1 broken dipping mixture cakes custards croquettes salad dressing ---------------------------------------- -------------------------- ,,garnishes ,clever use of garnishes will do a great deal to make servings attractive1 to develop surprise and stimulate appetite4 ,a list of garnishes appropriate to different kinds of food appears below4 ,of course there are many others1 and the number of different ways in which ordinary garnishes can be used effectively is surprisingly large4 ,the alert manager will observe what others in his field are doing1 and will discover many ingenious ideas by reading food journals and women's magazines4 ,the garnishes used for soups are practically the same whether for cream or clear soups4 ,wafers1 cheese and plain ,croutons ,olives ,radishes ,celery hearts ,whipped cream 7on cream soups7 ,some meat garnishes can be used at all times2 others are especially adapted to certain kinds of meat4 ,in general ,parsley ,watercress1 in season ,mixed pickles ,for steaks ,lemons cut in fancy shapes ,sauted mushrooms ,potato roses ,stuffed tomatoes ,stuffed peppers ,grilled and buttered ,brussels sprouts ,for fish ,lemons1 in slices and cut in fancy shapes ,cucumber baskets1 filled with dressing ,parsley ,watercress ,clam shells1 stuffed with clams and mushrooms ,mushrooms1 sauted ,potatoes1 cut in fancy shapes1 such as shoe strings or lattice1 and fried in deep fat ,there are certain garnishes which it is customary to use with salads1 especially with chicken salad4 ,for chicken salad ,hard-cooked eggs1 sliced or cut in eighths ,lemons1 sliced ,pickles ,paprika ,parsley ,capers ,olives ,head lettuce cups ,for fish salad ,pickles ,olives ,lemons1 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 meal4 ,they should be made as appetizing as possible by the use of suitable garnishes4 ,pickles ,olives ,cheese balls ,parsley ,watercress ,attractive paper or plain linen doilies ,nut meats ,desserts by their very nature1 require some garnish to make them the perfect and satisfying last course which they should be4 ,candied fruit1 marshmallows1 slices of fresh orange or strawberries in season1 whipped cream and bright candies add the needed bit of color4 ,here the use of paper doilies1 glasses and attractively shaped china dishes is a great factor in appearance4 ,,chapter ,v ,,forms ,,the ,,importance ,,and ,,use ,,of ,,forms ,printed forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable4 ,forms such as the party engagement blanks1 shown elsewhere1 and the meat order blank and menu blanks below tend to a desirable standardization4 ,since meat orders for the week are usually made out first and the menus planned around the meats1 a form similar to the one shown below1 with adaptations for the particular institution1 may be helpful4 ,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 variety4 ,probably no single device will serve different kinds of institutions1 but the principle of using appropriate printed forms to help in remembering details holds good for all institutions4 ,,meat ,,order ,,week ,,beginning ,december #f1 #aibj4 ,,where ,university ,cafeteria ---------------------------------------- ----------------------- ,,deliver ,,amount ,,cuts ,,specifications ,,cost ,,use ---------------------------------------- ---------------------- ,mon4 #cj lb4 beef shoulder 4#ac ,mon4 night ,a4,m4 clod ,a4,m4 #b lb4 bacon ,best grade1 4#cg ,tues4 cut #cf slices morning to lb4 ,p4,m4 #dj lb4 pork loin #aj to #ab lb4 4#bf ,tues4 noon loin ,p4,m4 #bj lb4 beef stew #a-;inch cubes1 4#ac-a_/b ,tues4 noon no bones1 no gristle ---------------------------------------- ----------------------- ,tues4 #bj lb4 short ribs of 4#jg-a_/b ,tues4 noon ,a4,m4 beef ,a4,m4 #ae lb4 sausage best grade1 no 4#ah ,tues4 night cereal ,a4,m4 #bj lb4 cottage 4#ab ,tues4 cheese night ,p4,m4 #ej lb4 chickens1 to arrive 4#bd ,wed4 noon #d to #e lbs4 frozen each ---------------------------------------- ----------------------- ,wed4 #bj lb4 veal steak round1 cut thin4#bf ,wed4 night ,a4,m4 for rolling ,a4,m4 #e lb4 sweetbreads veal 4#ge ,wed4 night ,a4,m4 #a qt4 oysters standard 4#gj ,wed4 night selects1 #hj per qt4 to qt4 ,p4,m4 #ej lb4 beef1 round #a inch thick 4#ac-a_/b ,thurs4 noon steak ---------------------------------------- ----------------------- ,thurs4 #b hams #ad to #af lb4 4#cj ,thurs4 night ,a4,m4 each ,p4,m4 #ee lb4 veal roast round 4#bf ,fri4 noon ---------------------------------------- ----------------------- ,fri4 #b qt4 oysters standard 4#gj per ,fri4 night ,a4,m4 selects1 #hj qt4 to qt4 ,a4,m4 #bj lb4 rib roast of 4#be ,fri4 night beef ,p4,m4 #bj lb4 pork chops cut #d to lb4 4#ah ,sat4 noon ,p4,m4 #ae lb4 veal hearts 4#aa ,sat4 noon ---------------------------------------- ----------------------- ,sat4 #dj lb4 tenderloin prime 4#dj ,mon4 noon ,a4,m4 ---------------------------------------- ----------------------- ,,menu ,,form ,,menus ,,university ,,farm ,,and ,,shevlin ,,cafeterias ---------------------------------------- -------------------------- ,,date ,,date ,,date ,monday ,tuesday ,wednesday ---------------------------------------- -------------------------- ,,breakfast ,,breakfast ,,breakfast ,,fruits ,,fruits ,,fruits ---------------------------------------- -------------------------- ,,cereals ,,cereals ,,cereals ---------------------------------------- -------------------------- ,,hot ,,dishes ,,hot ,,dishes ,,hot ,,dishes ---------------------------------------- -------------------------- ,,lunch ,,lunch ,,lunch ,,soup ,,soup ,,soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ---------------------------------------- -------------------------- ,,dinner ,,dinner ,,dinner ,,soup ,,soup ,,soup ---------------------------------------- -------------------------- ,,meats ,,meats ,,meats ---------------------------------------- -------------------------- ,,vegetables ,,vegetables ,,vegetables ---------------------------------------- -------------------------- ,,salads ,,salads ,,salads ---------------------------------------- -------------------------- ,,breads ,,breads ,,breads ---------------------------------------- -------------------------- ,,desserts ,,desserts ,,desserts ---------------------------------------- -------------------------- ,,an ,,outline ,,form ,,for ,,special ,,dinners ,the efficiency of an organization is judged by the degree of routine which each phase of the work assumes4 ,in most institutions the serving of special dinners is quite apart from the ordinary routine of business4 ,if this service is to be handled simply and efficiently1 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 tasks4 ,first of all1 arrangements made with those who are giving the dinner should be definite and complete4 ,in order to prevent misunderstandings1 a printed blank such as that shown below 7with any adaptations found necessary7 will prove helpful4 ,this may be made out in duplicate1 one copy being retained by the manager and one by those engaging the services4 ,reduced to their simplest form1 the steps to be followed in organizing this work are outlined below4 ,i4 ,fill in1 in duplicate1 the printed blank ,,dinner ,,engagements ,date ,day of week ,time ,engagement made by ,phone ,organization or ,club ,price ,probable ,number ,room desired ,flowers ,style of service3 ,cafeteria service ,table service ,tables set and served by guests ,date ,guaranteed ,number is to be reported ,leeway granted 7either way7 on guaranteed number ,on #be-dj #b plates1 more or less #ej-fj #d plates1 more or less #ge-ajj #f plates1 more or less #abe-age #h plates1 more or less #bjj up #aj plates1 more or less ,,notice4--,care should be taken to have the guaranteed number of plates accurately stated4 ,,ii4 ,plan the menu4 ,if desired1 the above form may include space for writing in the menu1 in order that both parties may have a clear understanding of just what is to be served ,,iii4 ,make out order list a4 ,for food b4 ,for dish rental 7if necessary7 c4 ,for printing 7if necessary7 d4 ,for flowers or other decorations ,,iv4 ,employment of help a4 ,rescheduling the regular help b4 ,overtime for the regular help c4 ,hiring of additional help ,v4 ,division of the work a4 ,directions to cooks #a4 ,copy of the menu #b4 ,recipes and amounts to be prepared b4 ,service of the food #a4 ,in the kitchen 7a7 ,instructions for counting out and arrangement of utensils for the service of the food 7b7 ,organization of each serving center1 where the number served is so large that more than one center is necessary 7c7 ,assignment of special duties to workers at the serving center 7d7 ,a drawing or serving of a sample plate showing arrangement of food on the plate #b4 ,in the dining room 7a7 ,directions to the head waitress and waitresses 7#a7 ,list of dishes to be counted out and carried to serving center1 warming ovens or refrigerators 7#b7 ,directions for setting the tables4 ,a cover may be set or a sketch made to show the proper arrangement of the silver1 napkin and the glass 7#c7 ,decoration of the tables 7#d7 ,arrangement of the serving tables 7#e7 ,a copy of the menu 7#f7 ,specific instructions for serving food to the guests ,,vi4 ,records a4 ,cost of the food #a4 ,cost of food should be figured on basis of recipes and quantities used1 and listed according to the order in which the food appears in the meal #b4 ,left-overs listed #c4 ,approximate value of left-overs as listed #d4 ,net food cost is total food cost less the value of usable left-overs b4 ,cost of labor #a4 ,time spent by regular employees #b4 ,overtime spent by regular employees #c4 ,extra labor employed for occasion #d4 ,total labor cost c4 ,overhead cost #a4 ,flowers or other decorations #b4 ,printing of menu cards or place cards #c4 ,favors if supplied #d4 ,dish rental and breakage #e4 ,estimated heat1 light1 fuel1 laundry and other overhead d4 ,summary #a4 ,total cost food labor overhead #b4 ,total receipts #c4 ,profit or loss e4 ,number served f4 ,per capita cost ,,chapter ,,vi ,,recipes ,in the pages that follow are some two hundred recipes for use in institutions4 ,it will be noted that throughout these recipes1 measures are used rather than weights4 ,this for two main reasons4 ,first1 cooks1 except for highly trained professionals1 use measures more easily and with greater success than weights4 ,second1 most institutions cannot afford an adequate number of accurate scales2 and scales that are not accurate are worse than useless4 ,measures1 on the other hand1 are inexpensive and always available4 ,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 quantities4 ,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 standpoint4 ,stars indicate those recipes in which left-overs may be used to particular advantage4 ,,soups ,,bouillon ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,beef1 cubed #bj lb4 ,bones1 veal #g-a_/b ,water #d gal4 lb4 ,peppercorns #b tbsp4 ,salt #f tbsp4 ,carrots1 diced #b c4 ,onions1 diced #b c4 ,celery1 diced #b c4 ,turnips1 diced #b c4 ,egg whites and shells #g ---------------------------------------- ------------------------- ,cut the meat in cubes and soak two thirds of it in the cold water for about three fourths of an hour4 ,sear the remainder and add to the meat which is soaking4 ,heat the meat1 veal bone and water to boiling and let simmer for four or five hours4 ,add the seasonings and the vegetables and cook until the vegetables are soft4 ,pour the whole through a colander and cool4 ,when the fat has set1 remove and clear by mixing the cold stock with the shells and slightly beaten whites of eggs4 ,bring the mixture to a boil1 stirring constantly4 ,let simmer #ae to #bj minutes4 ,strain through two or three thicknesses of cheese cloth4 ,number of servings #fd-if ,amount of one serving #a_/c to #a_/b c4 ,calories in one serving ,cost of one serving ,,chicken ,,soup ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,stock1 chicken #d gal4 ,onions #a-a_/d lb4 ,salt #a_/c to #a_/b c4 ,celery salt #a_/d c4 ,green peppers1 chopped#a c4 ,rice #b c4 ---------------------------------------- ------------------------- ,add the chopped onions1 green peppers1 rice1 salt and celery salt to the chicken stock and cook until the rice is tender4 ,number of servings #he ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,noodle ,,soup ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,eggs #c ,flour #b c4 ,salt #b tsp4 ,stock #d gal4 ,onions #a lb4 ,salt #b_/c c4 ,celery salt #a_/d c4 ---------------------------------------- ------------------------- ,to make the noodles1 beat the eggs lightly and add the flour and salt4 ,this makes a very stiff mixture4 ,put the mixture on a board and roll as thin as possible4 ,sprinkle the dough with flour and roll it into a tight roll4 ,from this1 slice the noodles4 ,shake out and let dry4 ,heat the stock to boiling1 add the seasonings and the noodles and cook until done4 ,noodles may be made up and kept for some time in the refrigerator4 ,number of servings #if ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,tomato ,,rice ,,soup ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,stock #e gal4 ,green peppers #aj ,onions #a_/b lb4 ,tomatoes #a gal4 ,rice #b-a_/b c4 ,carrots1 finely diced #a-a_/b c4 ,flour #c c4 ,salt #a_/c c4 ,butter substitute #a-a_/b c4 ---------------------------------------- ------------------------- ,chop the onions1 carrots and green peppers and add to the boiling salted stock and tomatoes4 ,add the rice and cook until the rice is tender4 ,melt the fat1 stir in the flour and add to the hot liquid to thicken4 ,number of servings #aae ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving 9999,,vegetable ,,soup ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,stock #a-a_/b gal4 ,tomatoes1 #aj cans #b ,bay leaves #c ,water #a-a_/b gal4 ,carrots1 diced #a pt4 ,celery1 diced #a qt4 ,onions #a lb4 ,rice #a c4 ,salt #a_/d c4 ---------------------------------------- ------------------------- ,add the seasonings to the boiling stock1 tomatoes and water4 ,when the vegetables have become softened1 add the rice and cook for #ae to #bj minutes4 ,do not strain4 ,number of servings #if ,amount of one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,cream ,,of ,,celery ,,soup ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,celery stock #f qt4 ,onions #a_/d lb4 ,butter substitute #c_/d lb4 ,flour #c c4 ,milk #g qt4 ,paprika #a_/b tsp4 ,red pepper #a_/d tsp4 ,salt #a_/d c4 ---------------------------------------- ------------------------- ,make a celery stock by cooking the leaves and outside stalks in water to cover4 ,rub through a sieve4 ,cook finely chopped onion with the required amount of stock4 ,melt the fat1 stir in the flour and add the hot milk to make a white sauce4 ,combine puree and white sauce4 ,add paprika1 red pepper and salt just before serving4 ,number of servings #fj ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,cream ,,of ,,corn ,,soup ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,corn #a-a_/b gal4 ,water #a qt4 ,onion #a_/b lb4 ,butter substitute #c_/d c4 ,flour #a-a_/b c4 ,milk #b gal4 ,salt #a_/d c4 ,paprika #a_/b tsp4 ---------------------------------------- -------------------------- ,cook the corn with the water and chopped onion and rub through a sieve4 ,melt the fat1 stir in the flour and add the hot milk to make a white sauce4 ,combine white sauce with puree4 ,add salt and paprika just before serving4 ,number of servings #fd ,amount of one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,cream ,,of ,,lima ,,bean ,,soup ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,butter substitute #c_/d c4 ,flour #a-a_/b c4 ,milk #f qt4 ,salt #b tbsp4 ,lima beans1 cooked #d qt4 ,grated onion or chives #a_/d c4 ,chopped parsley #a_/d c4 ---------------------------------------- ------------------------- ,cook the lima beans with the onion until soft and rub through a puree sieve4 ,melt the fat1 stir in the flour and add hot milk to make a white sauce4 ,combine the puree and white sauce and add the salt just before serving4 ,number of servings #ej ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,cream ,,of ,,pea ,,soup ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,peas #b qt4 ,onion #a_/h lb4 ,bay leaf #a leaf ,milk #f qt4 ,butter substitute #a_/b c4 ,flour #a c4 ,salt #c tbsp4 ---------------------------------------- ------------------------- ,cook the peas1 together with their juice from the cans1 and the onion and bay leaf until the peas are soft4 ,rub through a puree sieve4 ,melt the fat1 stir in the flour and add the hot milk to make a white sauce4 ,combine puree with white sauce4 ,add salt just before serving4 ,number of servings #ch ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,cream ,,of ,,spinach ,,soup ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,spinach ,juice #a c4 ,onion #a_/h lb4 ,milk #f qt4 ,butter substitute #a_/d lb4 ,flour #a c4 ,salt #a tbsp4 ---------------------------------------- ------------------------- ,chop the onion and add to one half of a #aj can of spinach and cook until the onions are tender4 ,scald the milk4 ,melt the fat and add the flour4 ,when thoroughly mixed add to the hot milk1 stirring constantly4 ,when the spinach is seasoned1 drain1 rubbing lightly through a puree sieve until you obtain one cup of spinach juice4 ,add the spinach juice to the thickened milk and season4 ,number of servings #ce ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,cream ,,of ,,tomato ,,soup ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,tomatoes #a gal4 ,bay leaves #b ,onion #a_/d lb4 ,sugar #a_/h c4 ,soda #b tsp4 ,butter substitute #a_/b c4 ,flour #a c4 ,milk #a gal4 ,salt #b tbsp4 ---------------------------------------- ------------------------- ,cook the tomatoes with the bay leaves and onion4 ,rub through a puree sieve and add the sugar and soda4 ,melt fat1 stir in the flour and add hot milk to make a white sauce4 ,combine puree and white sauce by pouring puree into white sauce4 ,add salt just before serving4 ,number of servings #cf ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,oyster ,,stew ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #d gal4 ,oysters #a gal4 ,salt #a_/d c4 ,paprika #a tsp4 ,butter substitute #a lb4 ---------------------------------------- ------------------------- ,scald the milk and add the butter substitute1 paprika and oysters4 ,cook until the edges of the oysters begin to curl4 ,add the salt just before serving4 ,if the soup must stand some time before all is used1 the oysters should be combined with the milk only as needed4 ,number of servings #fd ,amount of one serving #a c4 ,calories in one serving ,cost of one serving ,,peanut ,,butter ,,soup ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,peanut butter #f lbs4 ,milk #b gal4 ,celery ,stock #c qt4 ,water #a-a_/d gal ,flour #c_/d c4 ,salt #a_/b c4 ---------------------------------------- ------------------------- ,add the water to the peanut butter and mix to a smooth paste4 ,heat the milk and celery stock1 reserving sufficient liquid to make a paste of the flour4 ,when the liquid is hot add the flour paste4 ,when thickened add the peanut butter mixture and the salt4 ,number of servings #ajj ,amount of one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,meats ,,beef ,a ,,la ,,mode ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,beef round #ej lb4 ,carrots1 chopped #a gal4 ,peppers1 chopped #a-a_/b c4 ,tomatoes1 #aj can #a ,onions1 chopped #a lb4 ,water #c gal4 ,flour #b c4 ,salt #a_/b c4 ---------------------------------------- ------------------------- ,place the meat in a roasting pan in a hot oven to sear4 ,when well seared1 cover with water and continue cooking in a medium oven for from four to five hours4 ,about an hour and a half before serving add the chopped carrots1 peppers1 onions and tomatoes1 and salt4 ,just before serving thicken the stock with the flour mixed to a paste with water4 ,the vegetables should be served with the meat4 ,number of servings #bjj ,amount in one serving #a_/d lb4 ,calories in one serving ,cost of one serving 9999,,corned ,,beef ,,hash ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,corned beef #bj lb4 ,potatoes1 cooked #ab lb4 ,onions #a lb4 ,meat stock #c qt4 ---------------------------------------- ------------------------- ,soak and cook the corned beef until tender4 ,grind or chop the beef1 potatoes and onion and mix with corned beef stock or gravy4 ,bake in a hot oven until brown4 ,serve with tartare sauce4 ,number of servings #gj ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,creamed ,,dried ,,beef ,,on ,,toast ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,dried beef #e lb4 ,flour #a c4 ,butter substitute #a lb4 ,white sauce #b gal4 ,bread1 slices #dj ---------------------------------------- ------------------------- ,shred the dried beef in small pieces4 ,melt the fat and saute the dried beef in it4 ,add to this one cup of flour and let brown with the beef4 ,follow the usual manipulation for white sauce1 and when cooked combine with the beef and serve on toast4 ,number of servings #hj ,amount in one serving #a_/b c4 and #a_/b slice of bread ,calories in one serving ,cost of one serving 9999,,hamburg ,,balls ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,ground beef #aj lb4 ,crumbs #c c4 ,salt #a_/d c4 ,milk #a qt4 ,onion #a_/h lb4 ---------------------------------------- ------------------------- ,mix the meat well with crumbs1 seasoning and milk4 ,shape in balls or cakes and bake in well-greased pans4 ,number of servings #ej ,amount in one serving #a_/d lb4 ,calories in one serving ,cost of one serving 9999,,hash ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,meat1 chopped #f qt4 ,potatoes #f qt4 ,onions #b_/c lb4 ,salt #a_/b c4 ,gravy or meat stock #c qt4 ---------------------------------------- ------------------------- ,chop or grind the meat and potatoes4 ,mix with the onions and salt and moisten with the gravy or meat stock4 ,put in shallow pans and bake in the oven until brown4 ,number of servings #fj ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving 9999,,meat ,,croquettes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,meat1 chopped #a gal4 ,rice1 uncooked #a qt4 ,water #a gal4 ,onions1 chopped #a_/c lb4 ,salt #a_/d c4 ,stock to mix ,crumbs1 sifted #d c4 ,eggs #d ,milk #a_/b c4 ---------------------------------------- ------------------------- ,cook the rice in the boiling salted water to which the onions have been added1 until the rice is tender4 ,add the chopped or cubed meat and if necessary additional stock to moisten4 ,using a dipper measuring half a cup per serving1 mold the mixture into croquettes4 ,put the sifted crumbs on a board1 roll the croquettes in the crumbs1 dip in a dipping mixture made of eggs and milk1 roll again in the crumbs and fry in deep fat4 ,if desired1 one gallon of cooked potatoes may be substituted for the rice1 in which case the water also would be omitted4 ,number of servings #ej ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving 9999,,meat ,,loaf ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,hamburger #cj lb4 ,salt #c_/d c4 ,bread crumbs #d qt4 ,eggs1 whole #f ,egg yolks #aj ,milk #c qt4 ,onions #a lb4 ---------------------------------------- ------------------------- ,mix the salt1 bread crumbs and onions with the meat4 ,beat the eggs slightly and add to the milk4 ,combine with the meat and mix thoroughly4 ,weigh out into loaf pans which have been well greased4 ,be careful to press the meat well into the corners of the pan and avoid having the center of the meat higher than the edges4 ,bake in a medium hot oven until the meat is done4 ,this makes nine five-pound loaves1 cutting twenty-four slices each4 ,number of servings #baf ,amount in one serving #a slice ,calories in one serving ,cost of one serving 9999,,meat ,,loaf ,,with ,,tomato ,,and ,,celery ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,meat1 ground #bj lb4 ,crumbs #e qt4 ,milk #c qt4 ,tomatoes #c qt4 ,celery1 chopped #b qt4 ,eggs #aj ,salt #a_/c c4 ,onions #a_/b lb4 ---------------------------------------- ------------------------- ,add the crumbs1 tomatoes1 chopped celery1 salt and onions to the meat and mix well4 ,beat the eggs slightly1 add the milk and mix with the meat4 ,weigh out into well-greased loaf pans and bake in a medium oven4 ,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 sides4 ,one pound of hamburg steak1 as purchased1 will make nine servings when the other ingredients that go into the loaf have been added4 ,number of servings #ahj ,amount in one serving #a_/e pound1 after cooking ,calories in one serving ,cost of one serving ,,meat ,,pie ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,stew meat #bj lb4 ,water #b gal4 ,onions #a_/b c4 ,potatoes1 diced #b qt4 ,salt #a_/c c4 ,flour #d c4 ,biscuit recipe 7see #b_/c page #abd7 of recipe ---------------------------------------- ------------------------- ,cut the meat in one-inch cubes and cover with boiling water4 ,cook just below the boiling point4 ,when the meat is almost tender add the salt1 onions and potatoes4 ,mix the flour to a paste with water and thicken the stock just before serving4 ,serve one half cup of stew with one biscuit4 ,the biscuit may be baked separately or the stew may be poured into baking pans1 covered with biscuits and the biscuits baked in the oven4 ,number of servings #ajj ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving 9999,,meat ,,pie ,,with ,,dressing ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,dressing #e qt4 ,meat1 cubed #d-a_/b qt4 ,onion #a_/d lb4 ,salt #f tbsp4 ,meat stock #c qt4 ,flour #b c4 ,bread crumbs #a c4 ,butter substitute #b tbsp4 ---------------------------------------- ------------------------- ,cut left-over meat into one-inch cubes and heat in a gravy made of the seasoned and thickened stock4 ,line a baking pan with dressing1 leaving a well in the center4 ,fill this with the meat and gravy and cover with the buttered crumbs4 ,bake in a hot oven until brown4 ,when serving1 both meat and dressing should be given4 ,number of servings #ej ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,meat ,,stew ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,meat1 cubed #bj lb4 ,water #c gal4 ,onions #a_/b lb4 ,carrots #a-a_/d qt4 ,potatoes #e qt4 ,flour #c c4 ,salt #a_/b c4 ---------------------------------------- ------------------------- ,cover the cubed meat with boiling water and cook just below the boiling point until tender4 ,about one hour before serving time add the onions1 carrots and salt4 ,the potatoes may be added later1 since they require less cooking4 ,mix the flour to a paste with water and thicken the stew after the vegetables are tender4 ,number of servings #if ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,rib ,,roast ,,of ,,beef ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,rib roast #ej lb4 ,salt #b_/c c4 ,water #a-a_/b to #b gal 4 ,flour #c-d c4 ---------------------------------------- ------------------------- ,place the meat in a roasting pan and sear in a hot oven4 ,when brown1 add the salt and water and continue the roasting4 ,baste or turn as is necessary4 ,mix the flour to a paste with water and use in making the gravy4 ,number of servings #abe ,amount in one serving #b_/e lb4 ,calories in one serving ,cost of one serving ,,swiss ,,steak ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,round steak1 #a in4 thick #bj lb4 ,flour #b-a_/b c4 ,salt #a_/d c4 ,water #a-a_/b gal4 ---------------------------------------- ------------------------- ,trim the steak4 ,mix the flour and salt and pound into the steak4 ,sear the steak in a pan on the top of the stove1 put into a roasting pan1 cover with water and cook slowly for from three to four hours4 ,number of servings #de ,amount in one serving #b_/e lb4 ,calories in one serving ,cost of one serving ,,weiners ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,weiners #aj lb4 ---------------------------------------- ------------------------- ,wash the weiners and cut the links apart4 ,put them in boiling water and cook until they swell and start to burst4 ,drain and serve4 ,number of servings #dj-db ,amount in one serving #b ,calories in one serving ,cost of one serving ,,chicken ,,and ,,biscuit ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cooked chicken meat1 cubed #ab lb4 ,onion #a lb4 ,salt #b_/c c4 ,celery salt #a_/d c4 ,stock #d gal4 ,flour #c qt4 ,biscuit recipe 7see #e_/f of page #abd7 recipe ---------------------------------------- ------------------------- ,heat the stock and season with the onion1 salt and celery salt4 ,thicken with the flour mixed to a paste with some of the cold stock which has been reserved4 ,add the chicken meat1 and serve with baking-powder biscuits or on toast4 ,in ordering chicken for the above recipe1 three and a half to four pounds of chicken1 ,new ,york dressed1 must be ordered for every pound of cooked chicken meat which is desired4 ,in cooking chicken care should be taken to cool the chicken and stock as quickly as possible and then put into the refrigerator4 ,the chicken should be cooled out of the stock4 ,from fifty pounds of chicken1 ,new ,york dressed1 approximately five gallons of stock may be obtained4 ,number of servings #aej ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,chicken ,a ,,la ,,king ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,chicken fat #c c4 ,flour #a-a_/b qt4 ,chicken stock #b gal4 ,onions1 chopped #a_/d c4 ,milk #a_/b gal4 ,salt #a_/c to #a_/b c4 ,cooked chicken meat1 cubed #g-a_/b qt4 ,pimentos1 chopped #a qt4 ,green peppers1 chopped#a qt4 ,fresh mushrooms #b lb4 or ,canned mushrooms #c cans ,butter #a lb4 ,egg yolks #af ,toast1 #a_/b slices #aej ---------------------------------------- ------------------------- ,heat the stock with the onion4 ,melt the chicken fat1 add the flour1 and when well mixed add to the boiling stock1 stirring rapidly4 ,add the scalded milk1 the green peppers1 pimentos and cubed chicken4 ,saute the mushrooms in the butter and add4 ,beat the yolks and add them with the salt1 last4 ,serve on toast1 in bread cases or patty shells4 ,number of servings #aej ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,chicken ,,croquettes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,chicken meat1 cubed #e lb4 ,rice #c c4 ,chicken #c qt4 ,parsley #a tbsp4 ,lemon juice #a tbsp4 ,celery salt #a tsp4 ,paprika #a tsp4 ,salt #a_/d c4 ,onion juice #b tbsp4 ,flour #a-a_/b c4 ,chicken stock #a qt4 ,eggs #h ,milk #a c4 ,crumbs1 sifted #b qt4 ---------------------------------------- ------------------------- ,wash the rice and add to the boiling chicken stock to which has been added all of the seasonings4 ,make a thick white sauce1 using the one quart of the chicken stock and the flour4 ,combine with the rice1 white sauce1 and add the cubed chicken meat and cool4 ,form the mixture into croquettes1 dip into sifted crumbs1 then into a dipping mixture made of the eggs and milk and then in crumbs and fry in deep fat4 ,number of servings #ej ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,roast ,,lamb ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,lamb #ej lb4 ,salt #b_/c c4 ,water #a-a_/b to #b gal4 ,flour #c-d c4 ---------------------------------------- ------------------------- ,wash the lamb1 put in a roasting pan and sear in a hot oven4 ,when brown1 add the salt and water and continue the roasting4 ,mix the flour to a paste with water and use in making the gravy4 ,number of servings #abe-aej ,amount in one serving #a_/c to #b_/e lb4 ,calories in one serving ,cost of one serving ,,baked ,,ham ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,hams1 #ae lbs4 each #c #de lb4 ,sugar #f c4 ,vinegar #d c4 ,cloves1 whole #a_/d c4 ,crumbs #a c4 ---------------------------------------- ------------------------- ,put the hams in a kettle1 cover with water and bring to a boil4 ,simmer for three to four hours or until they are done4 ,when tender remove from water1 peel off the skin and place in a baking pan4 ,stick the cloves into the hams and pour over them a syrup made of the vinegar and brown sugar4 ,sprinkle them with crumbs and brown in a hot oven4 ,number of servings #age ,amount in one serving #a_/d lb4 ,calories in one serving ,cost of one serving ,,breaded ,,pork ,,chops ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,pork chops #bj lb4 ,bread crumbs #e c4 ,eggs #aj ,milk #a-a_/d c4 ,salt #b_/c c4 ---------------------------------------- ------------------------- ,make a dipping mixture of the eggs and milk4 ,add to this the salt4 ,dip the chops in the mixture1 then in the crumbs and place in a well-greased pan and cook the chops in a medium hot oven4 ,pork should be well cooked4 ,number of servings #hj-he ,amount in one serving #a_/d lb4 ,calories in one serving ,cost of one serving ,,pork ,,chops ,,with ,,dressing ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,pork chops #bj lb4 ,broken bread #b-a_/b gal4 ,onion #aj oz4 ,butter substitute #a-a_/d c4 ,salt #a_/d c4 ,hot water to moisten ---------------------------------------- ------------------------- ,place the pork chops in a well-greased baking pan4 ,sprinkle with salt1 and in the center of each put a quarter of a cup of dressing4 ,bake in a medium hot oven until the pork is well cooked4 ,to make the dressing1 melt the fat and add to it the finely chopped onions4 ,when brown pour over the broken bread4 ,add the salt and hot water sufficient to moisten4 ,avoid getting the dressing too wet4 ,number of servings #hj ,amount in one serving #a_/d lb4 and #a_/d c4 dressing ,calories in one serving ,cost of one serving ,,roast ,,pork ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,loin of pork #ej lb4 ,salt #c_/h c4 ,water #b-a_/b to ,onions #c gal4 #a lb4 ,flour #e to #f c4 ---------------------------------------- ------------------------- ,put the pork in a roasting pan in a hot oven and cook until well seared and brown4 ,add the salt and water and continue cooking1 turning the meat or basting as is necessary4 ,when the meat is almost tender add the chopped onions to the stock to flavor4 ,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 water4 ,the gravy must be strained to remove the chopped onion4 ,number of servings #abe ,amount in one serving #b_/e lb4 ,calories in one serving ,cost of one serving ,,sausage ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sausage #aj lb4 ,bread crumbs #c c4 ,salt #a_/d c4 ---------------------------------------- ------------------------- ,mix the sausage1 bread crumbs and salt and mold into flattened balls4 ,there should be four servings to the pound4 ,an ice-cream dipper of the right size may be used to keep the balls uniform in size4 ,number of servings #dd ,amount in one serving #a_/d lb4 ,calories in one serving ,cost of one serving ,,breaded ,,veal ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,veal1 round steak #bj lb4 ,salt #a_/b c4 ,eggs #h ,milk #a c4 ,bread crumbs1 sifted #b qt4 ---------------------------------------- ------------------------- ,trim the steak and cut into pieces the size of one serving4 ,beat the eggs1 add the salt and the milk4 ,dip the meat in the milk and egg mixture1 then into the crumbs1 put into a well-greased roasting pan and cook in a moderate oven4 ,turn as is necessary4 ,veal should be thoroughly cooked4 ,number of servings #hj ,amount in one serving #a_/d lb4 ,calories in one serving ,cost of one serving ,,breaded ,,veal ,,hearts ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,veal hearts #bj lb4 ,bread crumbs1 sifted #b qt ,milk #a c4 ,eggs #h ,salt #a_/b c4 ---------------------------------------- ------------------------- ,wash and slice the hearts4 ,make a dipping mixture of the eggs1 milk and salt4 ,dip the hearts in this mixture1 then in the crumbs4 ,place in a well-greased roasting pan and cook in a moderate oven until brown and tender4 ,turn as is necessary4 ,veal should be thoroughly cooked4 ,number of servings #hj ,amount in one serving #a_/d lb4 ,calories in one serving ,cost of one serving ,,roast ,,veal ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,veal1 round #ej lb4 ,salt #b_/c c4 ,onions #a_/d lb4 ,flour #e c4 ,water #b-a_/b gal4 ---------------------------------------- ------------------------- ,wash or wipe the meat and place in a roasting pan in a hot oven4 ,when seared1 add the salt and water and continue roasting1 basting and turning frequently until the meat is tender4 ,remove the meat from the pan1 add the onion and cook4 ,additional water may be added to the stock4 ,thicken with the flour mixed to a paste with water4 ,number of servings #bjj ,amount in one serving #a_/d lb4 ,calories in one serving ,cost of one serving ,,veal ,,birds ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,veal round steak #bj lb4 ,dressing #f qt4 ,milk #b qt4 ,water #b qt4 ,salt #a c4 ,fat #a qt4 ---------------------------------------- ------------------------- ,trim the veal and cut in pieces about four to five inches long and two and one half inches wide4 ,the scraps of meat that are trimmed off may be added to the dressing4 ,salt the meat1 cover with dressing1 roll1 and fasten with toothpicks4 ,melt the fat in a skillet on top of the stove and sear until brown4 ,put the birds into a baking pan and pour the milk and water around them4 ,bake in a moderate oven until tender4 ,four birds may be obtained from one pound of meat4 ,number of servings #hj ,amount in one serving #a_/d lb4 ,calories in one serving ,cost of one serving ,,veal ,,hearts ,,en ,,casserole ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,veal hearts #bj lb4 ,flour #b-a_/b c4 ,salt #a_/b c4 ,bacon fat #b c4 ,stock #a-a_/b gal4 ,green peppers1 chopped#a c4 ,onions #a lb4 ,carrots1 diced #a c4 ,parsley1 chopped #a_/d c4 ,celery salt #a_/d c4 ,peppercorns #b tbsp4 ---------------------------------------- ------------------------- ,wash and slice the hearts1 dredge in flour and salt and brown in the bacon fat4 ,put the hearts into a roasting pan1 pour the stock over them and add the remaining seasonings and cook in a slow oven until the heart is tender4 ,number of servings #ej ,amount in one serving #b_/e lb4 ,calories in one serving ,cost of one serving ,,creamed ,,sweetbreads ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sweetbreads #e lb4 ,water #a gal4 ,vinegar #a_/b c4 ,salt #a_/h c4 ,white sauce #c qts4 ,butter substitute #a c4 ,paprika #b tsp4 ,salt #a_/h c4 ,bread #bd slices ---------------------------------------- ------------------------- ,if frozen1 soak the sweetbreads in cold water for an hour to thaw1 then parboil in acidulated1 salted water until tender1 about half an hour4 ,when cooked1 drain and plunge into cold water4 ,remove the tough connecting membrane4 ,make the white sauce using the white sauce recipe1 add the fat and paprika and reheat the sweetbreads in the sauce4 ,serve with half a slice of toast per person4 ,number of servings #dh ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,liver ,,and ,,bacon ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,liver #h lb4 ,bacon #a-c_/d lb4 ,salt #b tbsp4 ,eggs #d ,milk #a_/d c4 ,crumbs #c c4 ---------------------------------------- ------------------------- ,slice the liver thin and cut in pieces the size of a serving4 ,pour hot water over the liver and let stand fifteen minutes4 ,drain the liver4 ,make a dipping mixture of the eggs and milk and add the salt to it4 ,dip the liver in the mixture1 then in the crumbs and place in a well-greased baking pan4 ,cook in a slow oven until well browned and until the liver is done4 ,place the bacon in rows in a baking sheet and cook in a hot oven until brown4 ,place a strip of bacon on top of each piece of liver and serve4 ,number of servings #dh ,amount in one serving #a_/f lb4 liver and #a slice bacon ,calories in one serving ,cost of one serving ,,tongue ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,tongue1 fresh #bj lb4 ,water #b gal4 ,salt #a c4 ,vinegar #b c4 ---------------------------------------- ------------------------- ,wash the tongues thoroughly4 ,put in a kettle and cover with boiling water to which the salt and vinegar have been added4 ,cook below the boiling point until the tongues are tender4 ,remove the outer skin of the tongue4 ,slice thin and serve with mustard sauce4 ,number of servings #fj ,amount in one serving #a_/c lb4 ,calories in one serving ,cost of one serving ,,fish ,,codfish ,,balls ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,boneless cod #b lb4 ,eggs #cj ,potatoes1 raw1 diced #aj lb4 ,butter substitute #c_/d c4 ,paprika #b_/c tsp4 ---------------------------------------- ------------------------- ,shred the codfish and add to the potatoes and cook in boiling water until the potatoes are tender4 ,drain thoroughly1 add the beaten eggs1 butter substitute1 paprika and mash until smooth4 ,fry the codfish mixture in deep fat1 using an eight-to-the-quart size ice-cream dipper to keep the servings uniform4 ,since this mixture contains a large number of eggs1 the balls do not require dipping in eggs and crumbs4 ,number of servings #fe ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,fried ,,halibut ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,halibut #bj lb4 ,salt #b_/c c4 ,crumbs #e c4 ,eggs #e ,milk #c_/d c4 ---------------------------------------- ------------------------- ,cut the fish in pieces for serving and dip in a mixture made of the milk1 eggs and salt4 ,dip in crumbs4 ,place in a well-greased baking pan and cook in a medium oven until the fish is tender4 ,number of servings #ej ,amount in one serving #b_/c lb4 ,calories in one serving ,cost of one serving ,,fried ,,oysters ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,oysters #a gal4 ,bread crumbs #b qt4 ,eggs #h ,milk #a c4 ,salt #a_/b c4 ---------------------------------------- ------------------------- ,look over the oysters carefully and remove the shells4 ,dip them in a dipping mixture made of milk1 eggs and salt4 ,let drain to remove surplus liquid1 dip in the crumbs and fry in deep fat4 ,number of servings #ef ,amount in one serving #e ,calories in one serving ,cost of one serving ,,oyster ,,cocktail ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,oysters #c qt4 ,lemon juice #a-a_/b c4 ,catsup #a c4 ,grated onion juice #a_/d c4 ,tabasco sauce #a_/b tsp4 ,salt #a tsp4 ,celery1 chopped #c_/d c4 ,peppers1 chopped #c_/d c4 ---------------------------------------- ------------------------- ,look over the oysters carefully and put in cocktail glasses4 ,mix the lemon juice1 catsup1 grated onion1 tabasco sauce and salt1 and pour over the oysters4 ,sprinkle the top with chopped celery and peppers4 ,number of servings #dj ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving 9999,,scalloped ,,oysters ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,broken bread #b qt4 ,broken crackers #b qt4 ,milk #a qt4 ,salt #a_/b tbsp4 ,onion juice #b tbsp4 ,butter substitute #b tbsp4 ,oysters #b qt4 ---------------------------------------- ------------------------- ,look over the oysters carefully for shells4 ,scald the milk and pour over the crackers1 broken bread1 salt1 onion juice and butter substitute and mix4 ,put a layer of the moistened crackers and bread over the bottom of a greased baking pan1 then a layer of oysters and cover the top with the bread and cracker mixture4 ,bake in medium oven until brown4 ,number of servings #be ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,fried ,,salmon ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,salmon #bj lb4 ,salt #b_/c c4 ,crumbs #e c4 ,eggs #e ,milk #c_/d c4 ---------------------------------------- ------------------------- ,cut the fish in pieces for serving and dip in a mixture made of the milk1 eggs and salt4 ,dip in crumbs4 ,place in a well-greased baking pan and cook in a medium oven until the fish is tender4 ,number of servings #ej ,amount in one serving #b_/c lb4 ,calories in one serving ,cost of one serving ,,salmon ,,loaf ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,salmon1 #a lb4 cans #ab ,bread crumbs #e qt4 ,milk #c qt4 ,eggs #af ,celery1 diced #b qt4 ,paprika #a tsp4 ,salt #a_/d c4 ---------------------------------------- ------------------------- ,mix the salmon1 bread crumbs1 celery1 paprika and salt4 ,scald the milk and add to the beaten eggs4 ,add to the remaining ingredients and put into well-greased loaf pans4 ,bake in a moderate oven until the loaf is firm4 ,this amount makes twenty-five pounds of mixture4 ,number of servings #if ,amount in one serving #a slice ,calories in one serving ,cost of one serving ,,scalloped ,,salmon ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,salmon1 #a lb4 cans #aj ,bread1 broken #d qt4 ,milk #d qt4 ,bay leaves #a_/h c4 ,parsley sprigs #a_/d c4 ,onions #a_/h lb4 ,salt #a-a_/b tbsp4 ,butter substitute #a c4 ,flour #b c4 ,paprika #a_/b tsp4 ,crumbs #c c4 ,butter substitute #a_/d lb4 ---------------------------------------- ------------------------- ,add the bay leaves1 parsley and onion to the milk and bring to the boiling point4 ,melt the fat1 add the flour and add to the milk1 stirring rapidly4 ,when the milk has thickened1 strain out the seasonings and pour over the broken bread4 ,grease a scalloping pan and line with crumbs4 ,add a layer of salmon1 then a layer of white sauce and bread1 then a layer of salmon and another layer of white sauce4 ,cover with the buttered crumbs4 ,put in an oven to brown4 ,number of servings #fj ,amount in one serving #b_/c c4 ,calories in one serving ,cost of one serving ,,meat ,,substitutes 9999,,cheese ,,fondue ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #f qt4 ,broken bread #h qt4 ,cheese #e lb4 ,butter substitute #a_/b c4 ,eggs #cf ,mustard #b tbsp4 ,salt #c tbsp4 ,paprika #b tsp4 ---------------------------------------- ------------------------- ,add the grated or chopped cheese1 mustard1 salt1 paprika and fat to the broken bread4 ,scald the milk and add to the well-beaten egg yolks and pour over the above ingredients4 ,fold in the stiffly beaten egg whites and bake in a greased pan in a slow oven4 ,number of servings #ge ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving 9999,,cottage ,,cheese ,,croquettes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cottage cheese #f qt4 ,bread crumbs #f qt4 ,nut meats1 chopped #f c4 ,paprika #b tbsp4 ,chopped onion #c_/d c4 ,chopped green pepper #b c4 ,salt #c_/d c4 ,milk #a to #a-a_/b gal4 ,crumbs #d-a_/b c4 ,eggs #aj ,milk #a-a_/d c4 ---------------------------------------- ------------------------- ,combine the cottage cheese and crumbs with the nut meats and seasonings4 ,add the milk and mix well4 ,using an eight-to-the-quart size ice-cream dipper1 measure the mixture into croquettes4 ,mold1 dip in a dipping mixture made of the eggs and one and a quarter cups of milk1 then in crumbs4 ,fry in deep fat4 ,serve with a cream sauce4 ,number of servings #ajj ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,macaroni ,,and ,,cheese ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,macaroni1 broken #a gal4 ,water #b gal4 ,salt #a_/d c4 ,cheese #b lb4 ,bread crumbs #a c4 ,butter substitute #a_/h c4 ,white sauce #f qt4 ---------------------------------------- ------------------------- ,cook the broken macaroni in boiling salted water until tender4 ,drain and pour cold water on the macaroni to separate4 ,make a white sauce and add to it the cheese and macaroni4 ,put in a well-greased baking pan and cover with buttered crumbs4 ,number of servings #ej ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,rice ,,and ,,cheese ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,rice #e c4 ,water #e qt4 ,salt #a_/d c4 ,milk #b-a_/b qt4 ,flour #a c4 ,cheese #b lb4 ,paprika #a tbsp4 ---------------------------------------- ------------------------- ,cook the rice in boiling salted water until tender4 ,make a white sauce of the flour and milk and add the chopped or ground cheese and paprika4 ,combine with the rice and pour into baking pan4 ,put in a hot oven to brown4 ,a part of the cheese may be reserved and sprinkled over the top if desired4 ,number of servings #dj ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,rice ,,and ,,nut ,,loaf ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,rice1 before cooking #d qt4 ,stock or liquid #b gal4 ,milk #a-a_/b gal4 ,nut meats1 chopped #b qt4 ,green peppers #ab ,eggs #cj ,salt #a_/b c4 ---------------------------------------- ------------------------- ,cook the rice in the boiling salted stock4 ,as the rice absorbs the stock1 add the milk gradually1 to avoid curdling4 ,when the rice is tender1 remove from the fire and add the chopped nuts1 peppers and beaten eggs4 ,grease loaf pans and fill with the rice mixture4 ,the loaf pans should be set in a pan of hot water to avoid over-baking the bottom of the loaf1 thus forming a hard crust4 ,serve with a cream or tomato sauce4 ,number of servings #aib ,amount in one serving #d oz4 ,calories in one serving ,cost of one serving ,,egg ,,cutlets ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,eggs1 hard cooked #d doz4 ,flour #c c4 ,milk #b qt4 ,butter substitute #a_/c c4 ,salt #a_/c c4 ,bread crumbs #a qt4 ,eggs #d ,milk #a_/b c4 ---------------------------------------- ------------------------- ,make a stiff white sauce of the flour1 milk1 butter substitute and salt4 ,hard cook the eggs1 peel and chop1 and add to the white sauce and cool4 ,when cold mold in the shape of a cutlet and dip in dipping mixture made of the eggs and milk1 and then in crumbs and fry in deep fat4 ,use an ice-cream dipper to keep the servings uniform in size4 ,number of servings #dh ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving 9999,,scrambled ,,eggs ,,and ,,ham ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,eggs #if ,milk #c qt4 ,butter substitute #a-a_/b c4 ,salt #a_/d c4 ,ham1 cubed #d to #f c4 ---------------------------------------- ------------------------- ,beat the eggs slightly1 add the milk1 salt and ham4 ,melt the fat in a skillet or kettle1 pour in the egg mixture1 and cook at a low temperature4 ,number of servings #dh ,amount in one serving #c_/d c4 ,calories in one serving ,cost of one serving ,,meat ,,sauces ,,mustard ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #b tbsp4 ,salt #b tsp4 ,paprika #a tsp4 ,vinegar #a_/b c4 ,oil #a c4 ,mustard #a_/d lb4 ,mayonnaise dressing #c-a_/b c4 ---------------------------------------- ------------------------- ,mix the sugar1 paprika1 salt and mustard with the vinegar4 ,add the oil gradually1 stirring well4 ,combine with the mayonnaise4 ,this is a very strong flavored sauce and only a small amount is necessary for a serving4 ,this makes five and a quarter cups of sauce4 ,number of servings #bej ,amount in one serving #a tsp4 ,calories in one serving ,cost of one serving ,,tartare ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,mayonnaise #a qt4 or 7,cooked salad dressing#a qt47 ,pickles1 chopped #a c4 ,onions1 chopped #b tbsp4 ,parsley1 chopped #b tbsp4 ,vinegar #a c4 ---------------------------------------- ------------------------- ,chop the pickles1 onions and parsley and add to the dressing4 ,thin with the vinegar4 ,this makes five and a half cups of sauce4 ,number of servings #ij ,amount in one serving #a tbsp4 ,calories in one serving ,cost of one serving ,,tomato ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,tomatoes1 #aj can #a ,stock1 meat stock #a gal4 ,celery salt #b tbsp4 ,carrots1 chopped #a_/b c4 ,onion #a_/d c4 ,bay leaf #d ,parsley1 chopped #a_/d c4 ,flour #c c4 ,salt #c tbsp4 ,fat #a-a_/b c4 ---------------------------------------- ------------------------- ,add the seasonings to the boiling stock and tomato and cook until soft4 ,melt the fat1 stir in the flour and make a paste with the hot liquid and add to the remainder of the liquid4 ,strain to remove the chopped vegetables4 ,number of servings #aib ,amount of one serving #b tbsp4 ,calories in one serving ,cost of one serving ,,white ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #b gal4 ,flour #d c4 ,egg yolks #c ,salt #a_/d c4 ---------------------------------------- ------------------------- ,scald the milk1 reserving sufficient cold milk to make a paste with the flour4 ,add the paste to the hot milk1 stirring constantly4 ,when thickened add the egg yolks and salt4 ,total volume #b gal4 ,total calories ,total cost ,,vegetables ,,creamed ,,asparagus ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,asparagus1 #ae oz4 can #aj ,white sauce #a gal4 ,butter substitute #a_/d c4 ,salt #c tbsp4 ---------------------------------------- ------------------------- ,make a white sauce1 using the liquor from the asparagus as part of the liquid4 ,heat the asparagus with the salt and butter substitute and add to the white sauce4 ,number of servings #eh ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,creamed ,,fresh ,,asparagus ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,asparagus #i lb4 ,butter substitute #c_/h lb4 ,salt #c tbsp4 ,white sauce #d-a_/b qt4 ---------------------------------------- ------------------------- ,wash the asparagus and cut in two-inch pieces4 ,cook in boiling water until tender and drain4 ,combine with the white sauce1 salt and butter substitute4 ,number of servings #ej ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,fresh ,,asparagus ,,on ,,toast ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,asparagus #ab lb4 ,salt #a_/b c4 ,butter substitute #b lb4 ,toast #fj slices ---------------------------------------- ------------------------- ,wash the asparagus4 ,do not break the stalks except when they are very long4 ,tie in bundles and put in a kettle of boiling salted water to cook1 so placing the bundles that the tops stand out of water4 ,the steam from the boiling water will serve to cook the tops4 ,when the asparagus is tender1 drain4 ,place the stalks on a slice of toast and moisten the toast with one tablespoon of hot water and two tablespoons of melted fat4 ,the number of stalks of asparagus will be determined by the size and length of the individual stalks4 ,from twelve pounds1 sixty servings should be obtained4 ,number of servings #fj ,amount in one serving #a slice of toast with asparagus ,calories in one serving ,cost of one serving ,,baked ,,beans ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,beans #d qt4 ,soda #a_/d c4 ,molasses #a c4 ,sugar #a_/b c4 ,mustard #b tsp4 ,paprika #b tsp4 ,salt #f tbsp4 ,bacon fat or scraps #a lb4 or ,ham fat ---------------------------------------- ------------------------- ,soak the beans twelve hours or more4 ,add the soda and boil until almost tender4 ,drain1 add the seasonings1 the fat and three quarts of water and bake in a medium oven until the beans are tender and well browned4 ,number of servings #ge ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,lima ,,beans ,,with ,,green ,,peppers ,,and ,,pimentos ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,lima beans #f qt4 ,water #f qt4 ,pimentos1 #h oz4 cans #b ,bacon fat #b c4 ,onions #a-a_/b lb4 ,salt #a_/c c4 ,paprika #c tbsp4 ,green peppers #a-a_/b c4 ,molasses #a_/d c4 ,corn syrup #a c4 ---------------------------------------- ------------------------- ,soak the lima beans in water over night4 ,drain and cook them in the six quarts of boiling salted water until almost tender4 ,add the remaining ingredients to the beans and pour into baking pans4 ,bake in a medium oven until the beans are tender and brown4 ,the green peppers may be reserved and used as a garnish on top of the baking pans as they come out of the oven1 if desired4 ,number of servings #aej ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,string ,,beans ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,string beans1 #aj can #a ,bacon drippings #a_/b c4 ,salt #b tbsp4 ,paprika #a tbsp4 ---------------------------------------- ------------------------- ,open the can of beans and unless there is an excess of liquid do not drain4 ,add the seasonings and heat4 ,number of servings #bf ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,buttered ,,beets ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,beets #h lb4 ,butter substitute #a c4 ,salt #a_/h c4 ---------------------------------------- ------------------------- ,wash the beets and steam or boil until tender4 ,remove the skin1 cube or slice1 reheat1 salt and pour the fat over them4 ,number of servings #cf-ed ,amount in one serving #a_/c-a_/b c4 ,calories in one serving ,cost of one serving ,,cabbage ,,in ,,vinegar ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cabbage #h lb4 ,butter substitute #a_/b c4 ,vinegar #a c4 ,salt #a_/d c4 ,paprika #a tsp4 ---------------------------------------- ------------------------- ,remove the outer leaves of the cabbage and cut in eighths4 ,cook the cabbage in boiling salted water until tender4 ,avoid over-cooking to keep the cabbage from discoloring and from becoming strong in flavor4 ,drain off the water and add the butter substitute1 vinegar and paprika4 ,number of servings #dh ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,buttered ,,cabbage ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cabbage #h lb4 ,butter substitute #a lb4 ,salt #a_/d c4 ---------------------------------------- ------------------------- ,remove the outer leaves of the cabbage and cut the heads in eighths4 ,cook in boiling salted water until tender4 ,avoid over-cooking1 to prevent the cabbage from discoloring and from developing a strong flavor4 ,drain off the water and add the butter substitute4 ,number of servings #dh ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,creamed ,,cabbage ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cabbage #h lb4 ,white sauce #c qt4 ,salt #a_/d c4 ---------------------------------------- ------------------------- ,wash the cabbage and cut into eighths4 ,do not shred4 ,cook in boiling salted water until tender4 ,drain and cover with the white sauce4 ,number of servings #dh ,amount of one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,buttered ,,carrots ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,carrots1 diced #b gal4 ,salt #a_/d c4 ,butter substitute #a c4 ---------------------------------------- ------------------------- ,pare and dice the carrots4 ,cook in boiling salted water to cover until tender4 ,add the butter substitute and serve4 ,number of servings #ef ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,buttered ,,carrots ,,and ,,peas ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,carrots1 diced #a gal4 ,peas1 #b cans #e ,butter substitute #c_/d c4 ,salt #c tbsp4 ---------------------------------------- ------------------------- ,cook the diced carrots in boiling salted water until tender4 ,drain and combine with the peas which have been heated in their own liquid1 the butter substitute and the salt4 ,number of servings #eb ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,creamed ,,carrots ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,carrots #aj lb4 ,salt #a_/b c4 ,water #e qt4 ,white sauce #a gal4 ,butter substitute #b_/c c4 ---------------------------------------- ------------------------- ,wash1 scrape or pare1 and dice the carrots4 ,cook in boiling water until tender4 ,drain and mix with the white sauce and butter substitute4 ,number of servings #fj ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,creamed ,,celery ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,celery1 chopped #e qt4 ,salt #f tbsp4 ,cream sauce #b qt4 ---------------------------------------- ------------------------- ,wash and clean the celery and cut in three-fourths inch lengths4 ,cook in boiling salted water until tender4 ,avoid over-cooking1 to prevent the discoloration of the celery4 ,when tender1 drain1 and combine with the white sauce4 ,number of servings #ej ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,corn ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,corn1 #b cans #d ,sugar #b tbsp4 ,bread crumbs #b c4 ,salt #a tbsp4 ,eggs #h ,milk #b qt4 ---------------------------------------- ------------------------- ,scald the milk and add to the corn1 sugar1 salt1 bread crumbs and well-beaten egg4 ,pour the mixture into individual ramekins or a baking pan4 ,place in a pan of water and bake in a medium oven until the custard has set4 ,serve hot4 ,number of servings #ed ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,corn ,,with ,,green ,,peppers ,,and ,,pimentos ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,corn1 #b cans #bj ,butter substitute #a lb4 ,salt #f tbsp4 ,pimento1 chopped #b c4 ,green peppers1 chopped#b c4 ---------------------------------------- ------------------------- ,mix the corn1 butter substitute1 salt1 pimento1 green pepper and heat4 ,number of servings #add ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving 9999,,scalloped ,,corn ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #b qt4 ,butter substitute #a_/b c4 ,onion1 grated #a_/h lb4 ,salt #a tbsp4 ,broken bread #d qt4 ,broken crackers #b qt4 ,corn1 #b cans #c ---------------------------------------- ------------------------- ,heat the milk1 butter substitute and onion4 ,add the salt and pour over the crackers and bread4 ,cover a greased baking pan with the bread and cracker mixture1 then with a layer of corn1 and finally a layer of the crackers and bread4 ,bake in a hot oven until brown4 ,number of servings #df ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving 9999,,succotash ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,lima beans #a-a_/b qt4 ,corn1 #b cans #h ,butter substitute #a c4 ,salt #a_/d c4 ,onion1 grated #b tbsp4 ,paprika #a_/b tsp4 ---------------------------------------- ------------------------- ,soak the beans over night in cold water to cover4 ,drain1 cover with boiling water and cook until tender4 ,mix the beans with the corn1 which has been heated1 add the seasonings and butter substitute4 ,number of servings #gj ,amount in one serving between #a_/c and #a_/b c4 ,calories in one serving ,cost of one serving ,,fried ,,eggplant ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,eggplant #ad lb4 ,water #b gal4 ,salt #f c4 ,eggs #h ,milk #a c4 ,crumbs1 sifted #a qt4 ---------------------------------------- ------------------------- ,cut the eggplant in thin slices and pare4 ,soak it in the strong salt water about two hours4 ,make a dipping mixture by beating the eggs and milk together4 ,dip the eggplant in this mixture and then in the crumbs and fry in deep fat4 ,number of servings #ef ,amount in one serving #b-c slices ,calories in one serving ,cost of one serving ,,buttered ,,onions ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,onions #aj lb4 ,salt #a_/b c4 ,water #f qt4 ,butter substitute #a_/b c4 ,paprika #a_/b tbsp4 ---------------------------------------- ------------------------- ,peel the outer skins from the onions and cook in the boiling salted water until tender4 ,drain and add the butter substitute and paprika4 ,number of servings #bd ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,creamed ,,onions ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,onions #aj lb4 ,salt #a_/b c4 ,water #f qt4 ,white sauce #b qt4 ---------------------------------------- ------------------------- ,peel the outer skins from the onions and cook in the boiling salted water until tender4 ,drain and add to the white sauce4 ,number of servings #dj ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,buttered ,,peas ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,peas1 #b cans #aj ,butter substitute #a_/b c4 ,salt #b tbsp4 ,sugar #a_/b c4 ---------------------------------------- ------------------------- ,open the peas and unless there is an excess of liquid do not drain4 ,add the seasonings and heat4 ,number of servings #fj ,amount in one serving between #a_/c and #a_/b c4 ,calories in one serving ,cost of one serving ,,creamed ,,peas ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,peas #b gal4 ,salt #a_/h c4 ,white sauce #a gal4 ,butter substitute #a_/b c4 ---------------------------------------- ------------------------- ,open the peas and drain1 reserving the juice to use as part of the liquid in making the white sauce4 ,when using the juice of the peas1 care should be taken not to add it to the white sauce until just before combining with the peas1 to avoid curdling4 ,number of servings #hd ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,browned ,,potatoes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,potatoes1 pared #cj lb4 ,salt #a_/d c4 ,fat #a qt4 ,stock #b qt4 ---------------------------------------- ------------------------- ,steam or boil the potatoes until almost done4 ,place the partially cooked potatoes in a roasting pan and pour the fat and hot salted stock over them4 ,bake in a hot oven until the potatoes are brown1 basting or turning as is necessary4 ,number of servings #ij ,amount in one serving #a_/c lb4 ,calories in one serving ,cost of one serving ,,steamed ,,potatoes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,potatoes1 after paring #ae lb4 ,white sauce #c qt4 ,salt #a_/d c4 ---------------------------------------- ------------------------- ,steam or boil the potatoes until tender4 ,drain and add the white sauce4 ,if steamed1 the salt may be sprinkled on the top of the potatoes4 ,if boiled1 add the salt to the boiling water4 ,number of servings #ff ,amount in one serving #b_/c c4 ,calories in one serving ,cost of one serving ,,french ,,fried ,,potatoes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,potatoes1 after paring #aj lb4 ,salt #a_/h c4 ---------------------------------------- ------------------------- ,cut the potatoes4 ,dry on a cloth4 ,put in a basket and fry in deep fat until brown4 ,drain and empty on to a brown paper and sprinkle with salt4 ,number of servings #cj ,amount in one serving #a c4 ,calories in one serving ,cost of one serving ,,mashed ,,potatoes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,potatoes1 pared #ae lb4 ,milk1 scalded #a-a_/b qt4 ,salt #a_/d c4 ---------------------------------------- ------------------------- ,steam or boil the potatoes until done4 ,mash thoroughly and add the scalded milk and salt4 ,beat until light4 ,number of servings #ff ,amount in one serving #b_/c c4 ,calories in one serving ,cost of one serving ,,parsley ,,buttered ,,potatoes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,potatoes1 pared #cj lb4 ,parsley1 chopped #b-b_/c c4 ,salt #a_/d c4 ,butter substitute #a-a_/c lb4 ---------------------------------------- ------------------------- ,steam or boil the potatoes until tender4 ,when done1 put the potatoes into a shallow kettle1 pour the butter substitute and salt over them and sprinkle them with parsley4 ,shake the kettle vigorously to get the potatoes covered with the fat and parsley4 ,this may be accomplished more easily if only a few potatoes are prepared at a time4 ,number of servings #ij ,amount in one serving #a_/c lb4 ,calories in one serving ,cost of one serving 9999,,scalloped ,,potatoes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,potatoes1 steamed1 sliced #d gal4 ,white sauce #a-a_/b gal4 ,onion1 grated #a_/b lb4 ,salt #a_/b to #c_/d c4 ,crumbs #b c4 ,butter substitute #a_/b c4 ---------------------------------------- ------------------------- ,grease a scalloping pan4 ,cover with a layer of potatoes1 then with white sauce to which the onion and salt have been added4 ,add another layer of potato and white sauce and cover with buttered crumbs4 ,bake until brown4 ,number of servings #if ,amount in one serving #b_/c c4 ,calories in one serving ,cost of one serving ,,stuffed ,,baked ,,potatoes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,potatoes #ab #d-c_/d lb4 ,butter substitute #a_/h c4 ,salt #b tbsp4 ,egg whites #c ,milk #a c4 ,paprika #a_/d tsp4 ,chopped pimento #a_/h c4 ,chopped parsley #a_/d c4 ---------------------------------------- ------------------------- ,bake smooth1 medium-sized potatoes until done4 ,remove them from the oven1 and inserting a knife1 cut a cap from side4 ,scoop out the inside of the potatoes1 mash or run through a ricer and add the milk1 seasonings1 fat1 chopped pimento and parsley4 ,lastly1 fold in the beaten egg whites4 ,fill the potato shells with the seasoned mixture and brown in a hot oven4 ,number of servings #ab ,amount in one serving #a ,calories in one serving ,cost of one serving ,,glazed ,,sweet ,,potatoes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sweet potatoes #ej lb4 ,sugar1 brown #a qt4 ,water #b qt4 ,butter substitute or bacon fat #a-a_/b c4 ---------------------------------------- ------------------------- ,steam and peel the potatoes4 ,if a vegetable parer is available1 the potatoes may be put through the machine before steaming4 ,when done1 put in shallow baking pans and pour a syrup made of the sugar1 water and melted fat over them4 ,brown in a hot oven4 ,number of servings #ajj ,amount in one serving #a_/b lb4 ,calories in one serving ,cost of one serving ,,rice ,,croquettes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,rice #e c4 ,milk #c qt4 ,water #a-a_/b qt4 ,salt #b tbsp4 ,eggs #bj ,butter substitute #a_/b c4 ,bread crumbs #d c4 ,eggs #f ,milk #c_/d c4 ---------------------------------------- ------------------------- ,cook the rice in the milk and water until tender4 ,remove from fire and add well-beaten eggs1 salt and butter substitute4 ,turn into shallow pans to cool4 ,mold and dip in egg and milk mixture1 then in crumbs and fry in deep fat4 ,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 fat4 ,serve with jelly1 jam or syrup4 ,number of servings #fe ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,mashed ,,rutabagas ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,rutabagas #ae lb4 ,butter substitute #a c4 ,salt #a_/d c4 ---------------------------------------- ------------------------- ,pare the rutabagas1 steam until tender and mash4 ,season with the butter or butter substitute1 and salt4 ,number of servings #fj ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,spinach ,,and ,,egg ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,spinach1 #aj cans #b ,vinegar #a_/b c4 ,salt #a_/d c4 ,eggs #f ---------------------------------------- ------------------------- ,add the salt and vinegar to the spinach and heat4 ,hard cook the eggs and slice them4 ,when the spinach is hot spread in steam table or scalloping pans1 and arrange the sliced1 hard-cooked eggs in rows on top of the spinach4 ,sliced lemon may be used in place of the egg4 ,number of servings #ej ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving 9999,,scalloped ,,tomatoes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,tomatoes1 #aj cans #b ,broken bread #d qt4 ,sugar #a c4 ,salt #a_/d c4 ,grated onion #a_/d c4 ,crumbs #b c4 ,butter substitute #a_/c c4 ---------------------------------------- ------------------------- ,add the onion1 sugar and salt to the tomatoes and heat4 ,pour over the broken bread1 which has been put in the bottom of a baking pan4 ,cover with buttered crumbs and brown in the oven4 ,number of servings #ef ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving 9999,,stewed ,,tomatoes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,tomatoes1 #aj cans #b ,broken bread #b qt4 ,sugar #a c4 ,salt #c tbsp4 ,grated onion #a_/d c4 ,butter substitute #a_/b c4 ---------------------------------------- ------------------------- ,heat the tomatoes with the seasonings4 ,add the broken bread just before serving4 ,number of servings #fe ,amount in one serving1 between #a_/c and #a_/b c4 ,calories in one serving ,cost of one serving ,,breads ,,baking-,,powder ,,biscuits ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,flour #f qt4 ,baking powder #a-a_/b c4 ,salt #a_/d c4 ,shortening #c c4 ,milk #b-c_/d qt4 ---------------------------------------- ------------------------- ,mix and sift the dry ingredients4 ,rub in the shortening lightly with the tips of the fingers4 ,add the milk gradually1 mixing to a soft dough4 ,the amount of milk may vary1 due to differences in the flour4 ,put the dough on to a floured board and roll three quarters of an inch in thickness4 ,to obtain one hundred and eighty biscuits1 use a cutter two and one half inches in diameter4 ,number of servings #ij ,amount in one serving #b ,calories in one serving ,cost of one serving ,,baking-,,powder ,,cinnamon ,,rolls ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,flour #f qt4 ,baking powder #a-a_/b c4 ,salt #d tbsp4 ,shortening #c c4 ,milk #b-c_/d qt4 ,raisins #b c4 ,cinnamon #a_/d c4 ,sugar #b c4 ,butter substitute #a_/b c4 ---------------------------------------- ------------------------- ,make a baking-powder biscuit dough4 ,roll to one third of an inch thickness1 making the dough rectangular in shape4 ,mix the cinnamon and sugar and spread over the rolled dough4 ,sprinkle with the raisins1 dot with the fat and1 starting with the longer side1 roll up the dough4 ,cut off rolls half an inch in thickness and bake in a hot oven4 ,these rolls may be improved by adding a teaspoon of boiled frosting to the top of each before serving4 ,number of servings #abj ,amount in one serving #a roll ,calories in one serving ,cost of one serving 9999,,bacon ,,muffins ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,flour #e qt4 ,baking powder #c_/d c4 ,salt #b tbsp4 ,sugar #c c4 ,milk #b-a_/b to #b-c_/d qt4 ,bacon fat #a_/b c4 ,eggs #h ,bacon1 cooked #b c4 ---------------------------------------- ------------------------- ,mix the dry ingredients and the liquid ingredients separately4 ,combine by adding the liquid to the dry4 ,add the fat and bacon pieces last4 ,bake in well-greased muffin pans4 ,number of servings #if ,amount in one serving #a_/d c4 batter ,calories in one serving ,cost of one serving ,,corn-,,meal ,,muffins ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,flour #aj c4 ,corn meal #aj c4 ,sugar #b c4 ,salt #b tbsp4 ,baking powder #a c4 ,milk #c-a_/d qt4 ,eggs #aj ,butter substitute #a c4 ---------------------------------------- ------------------------- ,mix the dry ingredients4 ,beat the eggs and add to the milk4 ,combine the dry and liquid ingredients4 ,add the melted fat4 ,put in well-greased muffin tins and bake in a hot oven4 ,this may be baked in sheets as corn bread4 ,number of servings #if ,amount in one serving #a_/c c4 batter ,calories in one serving ,cost of one serving 9999,,crumb ,,muffins ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,flour #b-a_/b qt4 ,sugar #c c4 ,crumbs #b-a_/b qt4 ,baking powder #c_/d c4 ,salt #b tbsp4 ,eggs #h ,milk #c-a_/b to ,butter substitute #d qt4 #a_/d lb4 ---------------------------------------- ------------------------- ,mix the dry ingredients and the liquid ingredients separately4 ,combine by adding the liquid to the dry4 ,add the melted fat last4 ,bake in well-greased muffin tins4 ,number of servings #abj ,amount in one serving #a_/d c4 batter ,calories in one serving ,cost of one serving 9999,,dark ,,bran ,,muffins ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,flour #a-a_/b qt4 ,cake crumbs #a qt4 ,bran #c-a_/b qt4 ,soda #a_/d c4 ,salt #c tbsp4 ,milk1 sour #b-a_/b qt4 ,molasses #c c4 ,eggs #d ---------------------------------------- ------------------------- ,mix the dry ingredients4 ,beat the eggs1 add the milk and molasses and combine with the dry ingredients4 ,bake in well-greased muffin pans1 in a hot oven4 ,number of servings #ij ,amount in one serving #a_/d c4 batter ,calories in one serving ,cost of one serving ,,graham ,,muffins ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,flour #aj c4 ,flour1 graham #aj c4 ,sugar #c c4 ,baking powder #c_/d c4 ,salt #b tbsp4 ,eggs #h ,milk #c-a_/d to ,butter substitute1 #c-a_/b qt4 melted #b_/c c4 ---------------------------------------- ------------------------- ,prepare as for plain muffins4 ,number of servings #if ,amount in one serving #a_/c to #a_/b c4 batter ,calories in one serving ,cost of one serving ,,plain ,,muffins ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #c_/d qt4 ,flour #e qt4 ,baking powder #c_/d c4 ,salt #b tbsp4 ,eggs #h ,milk #c-a_/d to ,butter substitute1 #c-a_/b qt4 melted #a_/d lb4 ---------------------------------------- ------------------------- ,mix and sift the dry ingredients4 ,beat the eggs1 add the milk and pour the liquid over the dry ingredients4 ,add the melted fat and pour the mixture into well-greased muffin tins to bake4 ,number of servings #if ,amount in one serving #a_/d to #a_/c c4 batter ,calories in one serving ,cost of one serving ,,raised ,,muffins ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk1 scalded #b qt4 ,water1 cold #b qt4 ,egg yolks #f ,sugar #b c4 ,butter substitute #a c4 ,salt #c tbsp4 ,yeast #a_/d lb4 ,water1 lukewarm #a qt4 ,flour #aj to #ab qt4 ---------------------------------------- ------------------------- ,scald the milk4 ,soften the yeast in the lukewarm water and add to the remaining water and scalded milk4 ,add the egg yolks1 sugar1 fat and salt and flour to make a soft dough4 ,let rise4 ,beat well and fill very well-greased muffin tins half full4 ,let rise4 ,bake in a hot oven4 ,number of servings #baf ,amount in one serving #a_/e c4 dough ,calories in one serving ,cost of one serving 9999,,brown ,,bread ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,stale cake or bread #a qt4 ,cold water #g c4 ,molasses #a c4 ,corn meal #c c4 ,graham flour #f c4 ,soda #a-a_/b tbsp4 ,raisins #a c4 ,salt #a tbsp4 ---------------------------------------- ------------------------- ,soak the stale bread or cake in the cold water until soft4 ,add the molasses and the dry ingredients4 ,mix well and put into a well-greased pan and steam from two to three hours until done4 ,the length of time for steaming depends on the size of the can4 ,number of servings #ej ,amount in one serving #a slice ,calories in one serving ,cost of one serving ,,nut ,,bread ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,flour #c qt4 ,baking powder #c tbsp4 ,nuts #a qt4 ,salt #a_/b tsp4 ,sugar #a qt4 ,milk #a qt4 ,eggs #f ,butter substitute #a_/d c4 ---------------------------------------- ------------------------- ,mix the dry ingredients1 including the nuts4 ,add the milk to the beaten eggs4 ,combine by adding the liquid to the dry ingredients4 ,add the melted fat4 ,pour the mixture into greased loaf pans and let stand one half hour4 ,bake in a moderate oven4 ,this will make four loaves1 cutting #be slices per loaf4 ,number of servings #ajj ,amount in one serving #a slice ,calories in one serving ,cost of one serving ,,cinnamon ,,rolls ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #b c4 ,butter substitute #b c4 ,water #b qt4 ,milk #b qt4 ,yeast #a_/d lb4 ,water #b c4 ,flour #aa-c_/d qt4 ,salt #a_/b c4 ,butter substitute #a-a_/b c4 ,fat1 melted #a_/b lb4 ,sugar #e c4 ,cinnamon #e tsp4 ,raisins #b c4 ---------------------------------------- ------------------------- ,follow the directions given under ,parker ,house rolls for the method of mixing the dough4 ,when the dough is ready1 put on a well-floured board and roll out in a rectangular shape to about half an inch in thickness4 ,brush with melted fat and sprinkle with the mixed sugar1 cinnamon and raisins4 ,commencing with the long side of the dough1 make into a roll4 ,cut crosswise of the roll making slices half an inch in thickness4 ,place on a greased pan1 let rise until they have doubled in size1 and bake in a hot oven4 ,number of servings #bd dozen ,amount in one serving #a-a_/c oz4 per roll ,calories in one serving ,cost of one serving ,,parker ,,house ,,rolls ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #b c4 ,butter substitute #b c4 ,water #b qt4 ,milk #b qt4 ,yeast #a_/d lb4 ,water1 lukewarm #b c4 ,flour #aa to #ab qt4 ,salt #a_/b c4 ,butter substitute #a-a_/b c4 ---------------------------------------- ------------------------- ,scald the milk4 ,soften the yeast in the two cups of lukewarm water4 ,add the sugar and fat to the scalded milk and then add the two quarts of water4 ,when the milk and water mixture is a little more than lukewarm add the yeast and five quarts of flour4 ,beat to smooth batter and let rise one hour4 ,then add the salt and the remainder of the flour4 ,beat on the machine or knead4 ,let rise one hour4 ,when the dough is light1 cut into small pieces1 getting twelve rolls from each pound of dough4 ,with the palm of the hand1 roll these pieces into smooth balls and place them in rows to rise4 ,when they have again become light1 roll the balls flat1 with a rolling pin or stick1 brush with melted fat1 fold over and put in pans to rise4 ,when they have doubled in size1 bake in a hot oven until well browned4 ,the tops may be brushed with melted fat1 when they come from the oven4 ,number of servings #bd dozen ,amount in one serving #a-a_/c oz4 ,calories in one serving ,cost of one serving ,,white ,,bread ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,yeast #a_/d lb4 ,water1 lukewarm #a pt4 ,milk1 scalded #b qt4 ,fat #a c4 ,sugar #a c4 ,cold water #b qt4 ,flour #ac to #ad qt4 ,salt #a_/d c4 ---------------------------------------- ------------------------- ,soften the yeast in the pint of water4 ,scald the milk and add the fat1 sugar and cold water4 ,when the liquid is lukewarm1 add the yeast and mix to a sponge with a part of the flour4 ,it will require about six quarts4 ,let rise one hour and add salt and work to a stiff dough with the remainder of the flour4 ,let rise again about one hour4 ,cut into loaves of two pounds each4 ,place in well-greased pans1 let rise and bake about one hour4 ,this makes twelve one and three quarter pound loaves1 after baking4 ,number of servings #ab loaves ,amount in one serving #a slice ,calories in one serving ,cost of one serving ,,sandwiches ,,cottage ,,cheese ,,sandwich ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cottage cheese #d lb4 ,green peppers1 chopped#b c4 ,nuts1 chopped #b c4 ,mayonnaise #a qt4 ---------------------------------------- ------------------------- ,add the chopped green peppers1 nuts and mayonnaise to the cheese and mix4 ,this amount makes three and one half quarts4 ,from a one-pound loaf of bread1 sixteen sandwich slices may be obtained4 ,number of servings #hd ,amount in one serving #a_/f c4 ,calories in one serving ,cost of one serving ,,egg ,,sandwich ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,eggs1 hard cooked #b doz4 ,crumbs1 sifted #a c4 ,salt #b tsp4 ,mayonnaise #c c4 ,lemon juice #a-a_/b tbsp4 ---------------------------------------- ------------------------- ,hard cook the eggs1 cool and chop4 ,mix with the remaining ingredients4 ,this amount makes two quarts1 and will fill forty-eight sandwiches1 using two full slices of bread for each sandwich4 ,from a one-pound loaf1 sixteen sandwich slices may be obtained4 ,number of servings #dh ,amount in one serving #a_/f c4 ,calories in one serving ,cost of one serving ,,fruit ,,sandwich ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,raisins #a lb4 ,figs #a_/b lb4 ,sugar #a-a_/b c4 ,flour #a tbsp4 ,cold water #a_/d c4 ,orange juice #a_/b c4 ,lemons1 juice and grated rind #b ---------------------------------------- ------------------------- ,chop the raisins and figs and combine with the flour and sugar4 ,add the orange juice1 lemon juice and water and cook in a double boiler or steamer until thick4 ,this amount will make three and three fourths cups of filling and will fill twenty-five sandwiches1 using two full slices of bread4 ,number of servings #be ,amount in one serving #a_/f c4 ,calories in one serving ,cost of one serving 9999,,ham ,,sandwich ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,ham1 boiled or baked #c lb4 7left-over7 ,pickles1 chopped #b c4 ,bread crumbs1 sifted #c c4 ,mayonnaise #c c4 ---------------------------------------- ------------------------- ,chop the ham and pickles and mix with the bread crumbs and mayonnaise4 ,this amount will make three quarts4 ,one cup of mixture will fill six sandwiches1 using two full slices of bread for each sandwich4 ,from a one-pound loaf1 sixteen sandwich slices may be obtained4 ,number of servings #gb ,amount in one serving #a_/f c4 ,calories in one serving ,cost of one serving ,,salads ,,cabbage ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cabbage #h lb4 ,pimentos1 chopped #a c4 ,pickles1 chopped #c c4 ,green peppers1 chopped#a c4 ,boiled dressing #a-a_/b qt4 ---------------------------------------- ------------------------- ,shred the cabbage and let soak in cold water one hour or more4 ,drain off the water and mix cabbage with the other ingredients4 ,number of servings #ajh ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,carrot ,,and ,,raisin ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,carrots #d lb4 ,raisins #b-a_/b qt4 ,salad dressing1 mayonnaise #a qt4 ---------------------------------------- ------------------------- ,wash1 pare or scrape the carrots and chop until fine4 ,add the raisins and salad dressing to the carrots and mix4 ,serve on lettuce4 ,number of servings #ed ,amount of one serving #a_/c c4 ,calories in one serving ,cost of one serving 9999,,combination ,,vegetable ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,peas #b qt4 ,cooked beets1 diced or cooked carrots1 diced#b qt4 ,celery1 cut fine #b qt4 ,french dressing #a qt4 ---------------------------------------- ------------------------- ,dice the beets or carrots very fine4 ,drain the peas4 ,marinate the vegetables in three separate containers4 ,do not mix them together4 ,heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct4 ,number of servings #fd ,amount in one serving #b tbsp4 of each vegetable ,calories in one serving ,cost of one serving 9999,,potato ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,boiled potatoes #aj qt4 ,celery #b qt4 ,salt #a_/d c4 ,paprika #a tsp4 ,french dressing #a qt4 ,chopped parsley #a c4 ,pimentos1 #ae oz4 can #a ,onions #a_/d c4 ---------------------------------------- ------------------------- ,dice the potatoes and add the ,french dressing to marinate4 ,cut the celery fine1 chop the pimento and onion and add to the marinated potatoes with remaining ingredients4 ,serve on a lettuce leaf4 ,number of servings #abj ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,tomato ,,jelly ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,tomatoes #c qt4 ,cloves #a_/h c4 ,bay leaves #aj ,salt #a tsp4 ,soda #a_/d tsp4 ,cayenne #a_/h tsp4 ,gelatin #f tbsp4 ,cold water #a c4 ---------------------------------------- ------------------------- ,cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water4 ,strain and pour into molds4 ,let set and serve on lettuce with mayonnaise4 ,number of servings #be ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,vegetable ,,gelatin ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,gelatin #a_/b c4 ,cold water #b c4 ,sugar #b c4 ,boiling water #b qt4 ,salt #d tsp4 ,shredded cabbage #d c4 ,lemon juice #c_/d c4 ,mild vinegar #b c4 ,celery1 diced #b qt4 ,red pepper1 cut fine #a c4 ---------------------------------------- ------------------------- ,soften the gelatin in the cold water4 ,add to the boiling water1 in which the sugar and salt have been dissolved4 ,after the gelatin has cooled and just started to set1 add the mild vinegar1 lemon juice and the vegetables4 ,pour into molds or into a shallow pan to cool and set4 ,serve on a lettuce leaf with salad dressing4 ,number of servings #ed ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,apple ,,and ,,celery ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,apples #d qt4 ,celery #a-a_/b qt4 ,dates1 chopped #b c4 ,salad dressing #c c4 ---------------------------------------- ------------------------- ,pare and dice the apples and mix with the chopped dates4 ,cut the celery fine and add to the apples and dates4 ,mix with the salad dressing and serve on lettuce4 ,in case there is danger of the apples turning dark1 they may be covered with salt water or water containing a little vinegar1 while they are being pared and diced4 ,number of servings #dd ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,banana ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,bananas #bj ,nuts1 chopped #a-a_/c c4 ,salad dressing #b-a_/b c4 ---------------------------------------- ------------------------- ,cut the bananas in halves crosswise and roll in the chopped nuts until well coated4 ,place half a banana on a lettuce leaf4 ,serve with a tablespoon of salad dressing4 ,number of servings #dj ,amount in one serving #a_/b banana ,calories in one serving ,cost of one serving ,,fruit ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,pineapple1 diced #b qt4 ,oranges1 diced #c qt4 ,celery1 diced #b qt4 ,salad dressing #c-a_/b c4 ---------------------------------------- ------------------------- ,dice the oranges and pineapple and cut the celery fine4 ,drain the fruit and mix with the celery4 ,serve on a lettuce leaf with one tablespoon of dressing on top4 ,number of servings #ed ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,grapefruit ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,grapefruit1 size #gj #ad ,celery1 cut fine #a qt4 ,french dressing #a c4 ---------------------------------------- ------------------------- ,peel the grapefruit and remove the fruit in whole sections from the connecting tissue4 ,arrange three whole sections of the fruit1 one on top of the other1 on a lettuce leaf1 and put a teaspoon of finely cut celery at each side of the sections4 ,put one scant teaspoon of ,french dressing over each salad4 ,number of servings #ej ,amount in one serving #c sections ,calories in one serving ,cost of one serving ,,cottage ,,cheese ,,salad ,,with ,,celery ,,and ,,green ,,peppers ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cheese #a gal4 ,cream #f c4 ,salt #d tsp4 ,celery1 chopped #a qt4 ,green pepper1 chopped #b c4 ---------------------------------------- ------------------------- ,mix the cheese with the cream and salt4 ,more cream may be necessary to moisten the cheese if it is very dry4 ,add celery and green pepper and serve on a lettuce leaf4 ,number of servings #fd ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,prune ,,and ,,cottage ,,cheese ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,prunes1 #dj--ej size #c lb4 ,cottage cheese #f c4 ,sour cream #a c4 ,salt #a tsp4 ---------------------------------------- ------------------------- ,soak the prunes over night and cook until soft4 ,cool4 ,remove the seeds by cutting one side of the prunes lengthwise1 being careful not to mash the prunes4 ,season the cheese with the salt1 mix with the cream1 and fill the prunes1 using #b teaspoons of cheese which have been rolled into a ball1 for each prune4 ,salad dressing may be served with the prunes if desired4 ,number of servings #dh ,amount in one serving #c stuffed prunes ,calories in one serving ,cost of one serving ,,deviled ,,egg ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,eggs #bd ,salt #b tsp4 ,vinegar #a_/b c4 ,mayonnaise #a_/b c4 ,mustard #a tsp4 ,paprika #a tsp4 ---------------------------------------- ------------------------- ,cook the eggs until hard and cut in halves lengthwise4 ,remove the yolks4 ,cream the yolks together with the mayonnaise and seasonings and refill the whites of the eggs4 ,serve half an egg on a lettuce leaf and garnish with a pickle cut in halves4 ,number of servings #dh ,amount in one serving #a_/b egg ,calories in one serving ,cost of one serving ,,chicken ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,chicken1 diced #a qt4 ,celery1 diced #a qt4 ,mayonnaise #a-a_/b c4 ---------------------------------------- ------------------------- ,mix the chicken and celery lightly with two thirds of the mayonnaise4 ,serve on a lettuce leaf and garnish with the remaining mayonnaise4 ,lemon1 hard-boiled egg and capers may also be used as garnish for chicken salad4 ,number of servings #af ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,lobster ,,salad ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,lobster1 #a lb4 can #d ,celery1 diced #f qt4 ,mayonnaise dressing #a qt4 ---------------------------------------- ------------------------- ,open the cans of lobster and look over4 ,avoid breaking up into shreds or very small pieces4 ,mix with the celery and the mayonnaise and serve on a lettuce leaf4 ,number of servings #fd ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,boiled ,,dressing ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cornstarch #a-a_/b c4 ,sugar #b c4 ,milk #c qt4 ,mustard #b tbsp4 ,paprika #a_/d c4 ,salt #a tsp4 ,vinegar #a-a_/d qt4 ,egg yolks #af ---------------------------------------- ------------------------- ,mix and sift the cornstarch and sugar and add to the scalded milk4 ,mix the mustard1 paprika and salt to a paste with some of the vinegar4 ,add the remainder of the vinegar to the thickened milk1 then add the egg yolks1 and cook until the eggs are done4 ,add the seasonings and cool4 ,total volume #d-c_/d qt ,calories in one serving ,cost of one serving ,,french ,,dressing ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,salt #c tbsp4 ,mustard #a_/b tsp4 ,paprika #a tbsp4 ,pepper #a_/b tsp4 ,vinegar #b c4 ,oil #d c4 ,onion juice #a tbsp4 ---------------------------------------- ------------------------- ,mix the dry ingredients and add enough vinegar to make a paste4 ,add to this the remainder of the vinegar and oil and beat thoroughly4 ,total volume #f c4 ,calories in one serving ,cost of one serving ,,mayonnaise ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,egg yolks #c ,vinegar #c_/d c4 ,oil #a qt4 ,mustard #a tsp4 ,powdered sugar #a tsp4 ,paprika #a_/b tsp4 ,salt #a tbsp4 ,red pepper #a_/d tsp4 ---------------------------------------- ------------------------- ,beat the egg yolks thoroughly1 and add to them about two tablespoonfuls of vinegar and continue beating4 ,add the oil a little at a time until a thick emulsion has been formed1 and then the oil and vinegar may be added alternately in larger amounts4 ,the seasonings may be added dry1 or a little of the vinegar reserved to mix to a paste with them4 ,total volume #e c4 ,calories in one serving ,cost of one serving ,,thousand ,,island ,,dressing ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,mayonnaise #b-a_/b qt4 ,chili sauce #a qt4 ,green peppers1 chopped#a-b_/c c4 ,chives1 chopped #c tbsp4 ---------------------------------------- ------------------------- ,mix the chopped green peppers1 chives and chili sauce with the mayonnaise and chill4 ,mayonnaise to be used for ,thousand ,island dressing should be very stiff4 ,total volume #c-c_/d qt4 ,calories in one serving ,cost of one serving ,,hot ,,desserts ,,and ,,sauces ,,apple ,,dumpling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,flour #c qt4 ,baking powder #a_/d c4 ,shortening #b c4 ,salt #b tbsp4 ,milk #a to #a-a_/b qt4 ,sugar1 brown #d c4 ,cinnamon #b tsp4 ,apples1 quartered #c-a_/b qt4 ---------------------------------------- ------------------------- ,rub shortening into the flour1 baking powder and salt4 ,add milk to make a soft dough4 ,roll thin and cut in squares4 ,place about a half to three quarters of an apple1 depending on size1 in each square and sprinkle with about one and one half tablespoons of cinnamon and sugar mixed together4 ,fold the corners over the apples and bake in a moderate oven4 ,serve with a lemon or hard sauce4 ,number of servings #db ,amount in one serving #a ,calories in one serving ,cost of one serving 9999,,bread ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,scalded milk #b qt4 ,broken bread #f c4 ,sugar #b_/c c4 ,raisins #a_/b lb4 ,salt #a tsp4 ,vanilla #a tbsp4 ,eggs #e ---------------------------------------- ------------------------- ,add the beaten eggs1 sugar1 salt and vanilla to the scalded milk and pour over the bread and raisins4 ,bake in a water bath in a moderate oven until the custard sets4 ,serve with a vanilla sauce4 ,number of servings #be ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving 9999,,brown ,,betty ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,apples1 chopped #d qt4 ,crumbs #c qt4 ,brown sugar #b-b_/c c4 ,cinnamon #a tsp4 ,nutmeg #a_/b tsp4 ,water #b qt4 ,lemon juice #b tbsp4 ,butter substitute #a c4 ---------------------------------------- ------------------------- ,cover the bottom of a baking pan with a layer of crumbs4 ,cover the crumbs with chopped apples4 ,mix sugar1 cinnamon and nutmeg together and sprinkle one half of it over the apples4 ,add one half of the water and lemon juice mixed together4 ,repeat crumbs1 apples1 spices and liquid4 ,pour the melted fat on top4 ,bake and serve with lemon sauce4 ,number of servings #dh to #ej ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving 9999,,chocolate ,,bread ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,scalded milk #b qt4 ,broken or cubed bread #f c4 ,sugar #b_/c c4 ,eggs #e ,raisins #a_/b lb4 ,salt #a tsp4 ,vanilla #a tbsp4 ---------------------------------------- ------------------------- ,add the beaten eggs1 sugar1 salt and vanilla to the scalded milk and pour over the bread and raisins4 ,bake in a pan of hot water in a moderate oven until the custard sets4 ,serve with a vanilla sauce4 ,number of servings #be ,amount in one serving between #a_/c and #a_/b c4 ,calories in one serving ,cost of one serving ,,chocolate ,,souffle ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #b c4 ,flour #c_/d c4 ,cocoa #a c4 ,water #c-a_/b c4 ,egg yolks #h ,vanilla #a tbsp4 ,egg whites #af ---------------------------------------- ------------------------- ,mix the flour1 sugar and cocoa and stir into the boiling water4 ,when thickened add the egg yolks and vanilla4 ,cool4 ,fold this custard mixture into the stiffly beaten egg whites4 ,pour into a baking dish and put the dish into a pan of hot water4 ,bake in a moderate oven until done4 ,serve with whipped cream4 ,number of servings #be ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,cottage ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,butter substitute #c_/d c4 ,sugar #d c4 ,eggs #e ,milk #c-a_/b c4 ,flour #b-a_/d qt4 ,baking powder #f tbsp4 ,salt #b tsp4 ,vanilla #b tbsp4 ---------------------------------------- ------------------------- ,cream the sugar and fat4 ,add the well-beaten eggs and alternate the liquid and the dry ingredients4 ,bake4 ,serve with lemon1 vanilla1 fruit or chocolate sauce4 ,number of servings #hj ,amount in one serving #a square #b in4 x #b in4 ,calories in one serving ,cost of one serving ,,fritters ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,eggs #f ,sour cream #b c4 ,sweet milk #a c4 ,soda #a tsp4 ,baking powder #c tbsp4 ,salt #a tsp4 ,flour #e c4 ,sugar #a_/b c4 ,diced apples1 or ,diced oranges1 or ,diced ,bananas1 --- #c c4 or ,corn or ,hominy ---------------------------------------- ------------------------- ,mix the dry ingredients and wet ingredients separately and combine4 ,drop from a spoon into hot fat1 using one and a half tablespoons per fritter4 ,number of servings #ce ,amount in one serving #b fritters ,calories in one serving ,cost of one serving ,,fruit ,,cobbler ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,flour #c qt4 ,baking powder #a_/b c4 ,salt #a-a_/c tbsp4 ,shortening #a-a_/b c4 ,milk #a to #a-a_/d qt4 ,fruit1 #aj can #a ,cornstarch #a_/b c4 ,sugar #e c4 ,water #b-a_/b qt4 ,lemon juice #a_/d c4 ---------------------------------------- ------------------------- ,crust3 ,rub shortening into well-mixed dry ingredients4 ,add milk sufficient for a soft dough and roll on a well-floured board4 ,make the dough the shape of the baking pan to be used4 ,fruit3 ,drain the fruit and heat the juice and water1 adding the well-mixed sugar and cornstarch4 ,when thickened add the fruit and lemon juice4 ,fill the bottom of the baking dish with the fruit and juice2 cover with the dough and bake in a hot oven4 ,number of servings #hj ,amount in one serving piece #a-a_/b in4 x #b in4 with #a_/d c4 fruit sauce ,calories in one serving ,cost of one serving ,,grapenut ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #g qt4 ,grapenuts #d c4 ,bread crumbs #b c4 ,sugar #a-a_/c c4 ,eggs #af ,raisins #d c4 ,salt #a_/d tsp4 ---------------------------------------- ------------------------- ,scald the milk and pour over the grapenuts and bread crumbs4 ,add the sugar1 salt1 beaten eggs and raisins to the bread crumbs and scalded milk4 ,pour into a baking pan and bake in water bath in a moderate oven until the custard sets4 ,number of servings #hj ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,carrot ,,plum ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar1 brown #a-a_/b c4 ,suet1 ground #a c4 ,carrots1 grated raw #c c4 ,potatoes1 grated raw #b c4 ,lemon1 grated rind and juice #a ,flour #c c4 ,soda #b tsp4 ,nutmeg #a tsp4 ,raisins #a qt4 ---------------------------------------- ------------------------- ,add the sugar and chopped suet to the grated carrot1 potato and lemon juice4 ,mix the dry ingredients and combine with the above mixture4 ,add the raisins4 ,pour the mixture into a well-greased baking pan4 ,cover and steam for one to two hours4 ,individual steamed puddings may be made by filling greased ramekins half full of the dough and steaming4 ,avoid turning on too much steam when the pudding is first put into the steamer4 ,serve with vanilla sauce4 ,number of servings #be ,amount in one serving #a_/c c4 of dough ,calories in one serving ,cost of one serving ,,steamed ,,molasses ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,molasses #c c4 ,soda #c tsp4 ,eggs #c ,flour #d-a_/b c4 ,salt #a tsp4 ,boiling water #b c4 ---------------------------------------- ------------------------- ,mix the molasses1 eggs1 salt and water and add the flour and soda4 ,mix well4 ,this makes a very thin batter4 ,pour into a greased pan and steam from one to one and one half hours4 ,serve with an egg hard sauce4 ,if the molasses is very dark and strong use one half molasses and one half corn syrup4 ,number of servings #be ,amount in one serving #a_/c c4 of batter ,calories in one serving ,cost of one serving ,,prune ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #a gal4 ,cornstarch #b c4 ,egg yolks #ab ,salt #c tbsp4 ,sugar #b c4 ,vanilla #d tsp4 ,prunes1 after cooking #d lb4 ,egg whites #ab ,sugar #a-a_/d c4 ---------------------------------------- ------------------------- ,scald the milk1 mix and sift the cornstarch and sugar and add to the milk1 stirring constantly4 ,when the cornstarch has thickened add the egg yolks and salt4 ,pour this custard mixture over the prunes which have been seeded and placed in the bottom of a pudding pan4 ,spread the meringue and brown in the oven4 ,number of servings #fj ,amount in one serving1 between #a_/c to #a_/b c4 ,calories in one serving ,cost of one serving ,,prunecot ,,filling ,,for ,,shortcake ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,prunes1 after cooking #b lb4 ,dried apricots1 after cooking #b lb4 ,sugar #a qt4 ,lemon juice #f tbsp4 ---------------------------------------- ------------------------- ,seed the cooked prunes and mix with the apricots4 ,add the sugar and lemon juice and heat4 ,this filling may be put between layers of shortcake dough and on top4 ,serve with whipped cream4 ,number of servings #bg ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,shortcake ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,flour #h qt4 ,baking powder #a-c_/d c4 ,salt #c tbsp4 ,sugar #a_/b c4 ,butter substitute #b-c_/d lb4 ,milk #c qt4 ,butter #a c4 ---------------------------------------- ------------------------- ,mix and sift the dry ingredients4 ,rub in the shortening lightly1 with the tips of the fingers4 ,add the milk gradually1 mixing to a soft dough4 ,the amount of milk may vary due to differences in the flour4 ,put the dough on to a board and roll out to about one third inch in thickness4 ,cut out1 using a cutter three inches in diameter4 ,brush the tops with melted fat and place one biscuit on top of the other2 bake in a hot oven4 ,when baked1 the shortcakes break open easily4 ,serve with fruit between the halves and on top4 ,number of servings #add ,amount in one serving #a short cake ,calories in one serving ,cost of one serving ,,strawberry ,,shortcake ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,strawberries1 after hulling #f qt4 ,sugar #b to #b-a_/b c4 ---------------------------------------- ------------------------- ,hull the strawberries and wash them in a colander4 ,crush slightly1 add the sugar1 and let stand half an hour or until the sugar dissolves4 ,number of servings #dh ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,chocolate ,,rice ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,rice uncooked #d c4 ,milk #e qt4 ,sugar #d c4 ,cocoa #a_/b c4 ,salt #b tsp4 ,cinnamon #a_/b tsp4 ,egg whites #af ,sugar #a-a_/b c4 ---------------------------------------- ------------------------- ,cook the rice in the scalded milk4 ,when the rice is almost tender add the cocoa and sugar and finish cooking4 ,pour into a baking pan and spread with a meringue and brown in the oven4 ,number of servings #fj ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,old-,,fashioned ,,baked ,,rice ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,rice #b c4 ,raisins #a-b_/c c4 ,salt #a_/b tsp4 ,milk #e-a_/b qt4 ,sugar #a-a_/b c4 ---------------------------------------- ------------------------- ,wash the rice1 pour over it the scalded milk and bake in a slow oven1 stirring occasionally4 ,when the rice is almost tender add the sugar1 raisins and salt1 and continue cooking4 ,number of servings #cb ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,rice ,,with ,,hard ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,rice #c c4 ,water #f qt4 ,salt #a tsp4 ,raisins #b c4 ---------------------------------------- ------------------------- ,cook the rice in boiling salted water until tender4 ,add the raisins and serve with hard sauce4 ,number of servings #cf ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,chocolate ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #a qt4 ,cocoa #a-a_/b c ,cornstarch #a_/d c4 ,salt #a tsp4 ,water #b qt4 ,vanilla #a tbsp4 ,butter substitute #a_/d lb4 ---------------------------------------- ------------------------- ,mix the dry ingredients well4 ,add to boiling water1 stirring constantly with wire whisk4 ,add the fat1 and when cool add the vanilla4 ,number of servings #hj ,amount in each serving #b tbsp4 ,calories in one serving ,cost of one serving ,,custard ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #b qt4 ,egg yolks #f ,cornstarch #a_/d c4 ,sugar #a c4 ,salt #a_/d tsp4 ,vanilla #a tbsp4 ---------------------------------------- ------------------------- ,mix the cornstarch and sugar and add to the scalded milk4 ,when the cornstarch has cooked add the thoroughly beaten egg yolks and cook for a few minutes4 ,remove from fire and add the salt and vanilla4 ,number of servings #ajj ,amount in one serving #a-a_/b tbsp4 ,calories in one serving ,cost of one serving ,,egg ,,hard ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,butter substitute #a-a_/b c4 ,sugar #c c4 ,eggs #f ,vanilla #a tbsp4 ---------------------------------------- ------------------------- ,cream the fat and sugar thoroughly4 ,add the beaten yolks and continue creaming4 ,add the vanilla and fold in the beaten whites4 ,put this sauce into the refrigerator to set4 ,number of servings #dh ,amount in one serving #b tbsp4 ,calories in one serving ,cost of one serving ,,hard ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,butter #a_/d lb4 ,sugar1 powdered #a-a_/b c4 ,vanilla #a tbsp4 ---------------------------------------- ------------------------- ,cream the butter1 add the sugar and vanilla gradually4 ,number of servings #bd ,amount in one serving #a tbsp4 ,calories in one serving ,cost of one serving ,,lemon ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,water #b qt4 ,sugar #e c4 ,cornstarch #b_/c c4 ,salt #a tsp4 ,butter or butter substitute #a c4 ,lemon juice #a_/b c4 ,lemon rind1 cut thin #a_/b c4 ---------------------------------------- ------------------------- ,mix the sugar and cornstarch and add to the boiling water1 stirring constantly4 ,when the starch is clear1 remove from the fire and add the fat1 lemon juice and salt1 and lemon rind4 ,number of servings #he ,amount in one serving #b tbsp4 ,calories in one serving ,cost of one serving ,,cold ,,desserts ,,apple ,,tapioca ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,tapioca1 pearl #c c4 ,water1 boiling #a gal4 ,salt #b tsp4 ,sugar #d c4 ,apples #a gal4 ,cinnamon #a-a_/b tsp4 ,lemons #c ---------------------------------------- ------------------------- ,soak the tapioca in water over night4 ,add to the boiling salted water and cook until clear4 ,add the sugar1 cinnamon and lemon juice and pour over the apples4 ,number of servings #db ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,baked ,,apples ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,apples1 #ajj size #be ,sugar #b c4 ,water #a qt4 ---------------------------------------- ------------------------- ,wash and core the apples4 ,make a syrup of the sugar and water and pour over the apples4 ,bake in the oven until the apples are tender4 ,number of servings #be ,amount in one serving #a ,calories in one serving ,cost of one serving ,,baked ,,custard ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk1 scalded #c qt4 ,sugar #a-a_/b c4 ,eggs1 whole #ab or ,eggs1 yolks #bj ,vanilla #a tbsp4 ,salt #a tsp4 ,nutmeg #a_/b tsp4 ---------------------------------------- ------------------------- ,beat the eggs1 sugar and salt and add to the scalded milk and pour into custard cups4 ,put the cups into a pan and pour hot water around them4 ,bake in a moderate oven4 ,number of servings #dj ,amount in one serving ,between #a_/c to #a_/b c4 ,calories in one serving ,cost of one serving ,,caramel ,,bavarian ,,cream ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #a-a_/d qt4 ,hot water #a-a_/b qt4 ,milk1 scalded #b qt4 ,egg yolks #af ,sugar #b c4 ,gelatin #a_/b c4 ,cold water #a-a_/b c4 ,egg whites #af ---------------------------------------- ------------------------- ,add the cold water to the gelatin4 ,caramelize the sugar1 add the hot water and pour over the softened gelatin4 ,let this mixture cool4 ,scald the milk1 add the egg yolks and cook as for a soft custard4 ,when both mixtures are cool and the gelatin has begun to set1 beat the egg whites until stiff and pour in the two mixtures and beat4 ,pour into a pan to reset4 ,serve with whipped cream4 ,number of servings #de ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,caramel ,,tapioca ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,pearl tapioca #c c4 ,brown sugar #f c4 ,vanilla #b tbsp4 ,water #b qt4 ,salt #a tbsp4 ,mapleine #a tsp4 ---------------------------------------- ------------------------- ,soak the tapioca over night and cook until clear in the boiling water and brown sugar4 ,remove from the fire and add the salt and mapleine4 ,number of servings #dh ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,chocolate ,,blanc ,,mange ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #b gal4 ,sugar #d c4 ,cornstarch #c c4 ,cocoa #c c4 ,salt #a tsp4 ,vanilla #a_/d c4 ---------------------------------------- ------------------------- ,mix the sugar1 cornstarch and cocoa and add to the scalded milk4 ,when the mixture has thickened1 remove from the fire and add the salt and vanilla4 ,number of servings #ie ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,chocolate ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #b c4 ,eggs #b doz4 ,vanilla #a_/d c4 ,chocolate #c_/d lb4 ---------------------------------------- ------------------------- ,melt the chocolate over hot water4 ,separate the eggs and beat the sugar and egg yolks to a creamy consistency4 ,when the chocolate is melted1 add the beaten yolks and sugar to it1 and continue cooking until the mixture thickens4 ,beat the egg whites stiff1 add the chocolate mixture and the vanilla to them4 ,mix thoroughly4 ,pour into glasses and put in the refrigerator to cool and set4 ,serve with whipped cream4 ,number of servings #cf ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,cornstarch ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #d qt4 ,cornstarch #b c4 ,sugar #a c4 ,salt #a_/b tsp4 ,vanilla #a tbsp4 ,egg whites #c ---------------------------------------- ------------------------- ,mix the sugar and cornstarch and add to the hot milk1 stirring constantly4 ,when the starch has cooked remove from the fire and add the vanilla and salt4 ,fold in the well-beaten egg whites and mold4 ,number of servings #dh ,amount in one serving ,between #b_/c and #a_/b c4 ,calories in one serving ,cost of one serving ,,date ,,nut ,,blanc ,,mange ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,brown sugar #a-a_/b qt4 ,cornstarch #a-a_/b c4 ,boiling water #b qt4 ,egg whites #ab ,salt #a_/b tbsp4 ,vanilla #a tbsp4 ,nut meats #a-a_/b c4 ,dates #a-a_/b c4 ---------------------------------------- ------------------------- ,mix the cornstarch1 sugar and salt and add to boiling water1 stirring constantly4 ,add this mixture to the well-beaten whites and vanilla and beat until smooth4 ,if a kitchen mixing machine is available1 combine the two mixtures on the machine and beat thoroughly4 ,this will increase the volume and improve the consistency4 ,add the dates and nut meats4 ,serve with a custard sauce4 ,number of servings #ef ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving 9999,,date ,,torte ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,walnuts #a-a_/b c4 ,dates #c c4 ,sugar #b c4 ,flour #b tbsp4 ,baking powder #a tbsp4 ,egg whites #ab ,crumbs #c c4 ,lemon juice #a_/c c4 ,water #a_/d c4 ---------------------------------------- ------------------------- ,mix the dry ingredients with the dates and nuts4 ,add the lemon juice and water1 and fold in the stiffly beaten egg whites4 ,pour into a well-greased baking pan1 set the pan in hot water and bake in a moderate oven4 ,this may be served hot or cold with whipped cream4 ,number of servings #bd ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,fig ,,tapioca ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,tapioca1 pearl #c c4 ,water #c qt4 ,brown sugar #f c4 ,figs1 layer #a-a_/b lb4 ,salt #a tsp4 ,vanilla #c tbsp4 ,nut meats1 chopped #a-a_/b c4 ---------------------------------------- ------------------------- ,soak the tapioca over night4 ,add to the rapidly boiling water and cook until clear4 ,remove from the fire and add the chopped figs and nuts1 vanilla and salt4 ,number of servings #gb ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,fruit ,,cocktail ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,oranges #a doz4 ,bananas #b doz4 ,pineapple #a qt4 ,lemons #c ,sugar #b c4 ,water #b c4 ---------------------------------------- ------------------------- ,make a syrup of the sugar and water and pour over the diced fruit4 ,the juice of the lemons may be added to the syrup4 ,number of servings #dh ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,fruit ,,gelatin ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,gelatin #a_/b c4 ,cold water #b c4 ,sugar #d c4 ,boiling water #a-a_/b qt4 ,orange juice #a-a_/b qt4 ,lemon juice #b_/c c4 ,oranges #c ,bananas #f ---------------------------------------- ------------------------- ,soak the gelatin in the cold water4 ,add the sugar to the boiling water and pour over the softened gelatin1 stirring until the gelatin is dissolved4 ,when the gelatin has begun to set1 add the fruit juice and the diced fruit4 ,number of servings #fj ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving 9999,,fruit ,,whip ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,fruit pulp #a qt4 ,sugar #a qt4 ,egg whites #d ,lemon juice #a_/d c4 ---------------------------------------- ------------------------- ,put the fruit pulp1 sugar and unbeaten egg whites into a mixing bowl and beat until stiff4 ,whips in this quantity should be made with a power beater or mixing machine4 ,number of servings #ej ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,maple ,,nut ,,mold ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,brown sugar #c qt4 ,cornstarch #c c4 ,water #a gal4 ,egg whites #bd ,nut meats1 chopped #d c4 ,mapleine #a tbsp4 ,salt tbsp4 ---------------------------------------- ------------------------- ,mix the cornstarch to a paste with part of the water4 ,bring the remainder of the water to a boil1 add the brown sugar and the cornstarch paste1 stirring constantly4 ,beat the egg whites stiff1 and when the cornstarch mixture is clear add to the egg whites and beat4 ,when thoroughly mixed add the mapleine1 nut meats and salt4 ,pour into pans to mold4 ,this pudding is most satisfactory in texture1 and volume is increased when beaten on a power machine4 ,number of servings #ajj ,amount of one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,norwegian ,,prune ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,prunes1 after cooking #d lb4 ,cinnamon #a tbsp4 ,sugar #c c4 ,salt #a_/b tsp4 ,cornstarch #a-a_/b c4 ,boiling water or #b qt4 ,prune juice ,lemon juice #a_/b c4 ---------------------------------------- ------------------------- ,seed and cut up the cooked prunes4 ,mix the cinnamon1 sugar1 salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear4 ,remove from the fire and add the lemon juice and prunes4 ,number of servings #ej ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,pineapple ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,water #a gal4 ,sugar #b qt4 ,cornstarch #b c4 ,lemons #d ,pineapple1 grated1 #aja can ---------------------------------------- ------------------------- ,mix the sugar and cornstarch and add to the boiling water4 ,when clear1 remove from the fire and add the pineapple and lemon juice4 ,serve with whipped cream4 ,number of servings #if ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,pineapple ,,tapioca ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,pearl tapioca #a c4 ,water #a qt4 ,lemon juice #a_/c c4 ,pineapple juice #b c4 ,pineapple1 cut fine #b c4 ,sugar #a-a_/b c4 ,egg whites #c ---------------------------------------- ------------------------- ,soak the tapioca over night and cook in boiling water till transparent4 ,remove from the fire and add the sugar1 lemon1 pineapple and the beaten whites of eggs4 ,serve with whipped cream4 ,number of servings #bj ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,prune ,,gelatin ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cold water #c c4 ,gelatin #c_/d c4 ,prune juice #d qt4 ,sugar #c c4 ,lemons #f ,prunes1 after cooking #d lb4 ---------------------------------------- ------------------------- ,soak the gelatin in the cold water until softened4 ,heat the prune juice to boiling1 add the sugar and pour over the gelatin1 stirring until dissolved4 ,when the gelatin begins to set1 add the lemon juice and pour over the seeded prunes which have been arranged in rows on the bottom of a pan4 ,number of servings #dh ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,raisin ,,tapioca ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,tapioca #c c4 ,sugar #d c4 ,water #a gal4 ,raisins #c c4 ,mapleine #a tbsp4 ,nuts1 chopped #a c4 ,salt #a_/b tsp4 ---------------------------------------- ------------------------- ,soak the tapioca over night4 ,add to the boiling water and sugar and cook until clear4 ,remove from the fire and add the raisins1 mapleine1 nuts and salt4 ,number of servings #ge ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,snow ,,pudding ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,gelatin #a_/b c4 ,cold water #b c4 ,boiling water #b qt4 ,lemon juice #b c4 ,egg whites #bj ,sugar #f c4 ---------------------------------------- ------------------------- ,soak the gelatin in the cold water4 ,add the sugar to the boiling water and pour over the softened gelatin1 stirring until the gelatin is dissolved4 ,when the gelatin has begun to set1 add the lemon juice4 ,beat the egg whites stiff1 add the gelatin and beat4 ,put into a pan and let the mixture harden4 ,serve with custard sauce4 ,number of servings #gb ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,tapioca ,,cream ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,tapioca1 pearl #c c4 ,eggs #ae ,sugar #c c4 ,salt #a_/b tsp4 ,vanilla #a tbsp4 ,milk #a-a_/b gal4 ---------------------------------------- ------------------------- ,soak the tapioca over night and cook until clear in the scalded milk4 ,beat the eggs and sugar1 add to the tapioca mixture and cook for a few minutes4 ,remove from fire and add salt and vanilla4 ,number of servings #ge ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,fruit ,,sauces ,,apricot ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,apricots #c lb4 ,water #c-c_/d qt4 ,sugar #c c4 ---------------------------------------- ------------------------- ,sort and wash the apricots4 ,cover with cold water and soak over night4 ,cook slowly and when nearly done add the sugar4 ,number of servings #ej ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,cranberry ,,jelly ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cranberries #f qt4 ,sugar #c qt4 ,water #b qt4 ---------------------------------------- ------------------------- ,pick over and wash the cranberries4 ,add the water and cook until the berries are soft4 ,rub through a puree sieve4 ,add the sugar and again bring to the boiling point4 ,pour into a pan to mold4 ,cut in small squares to serve4 ,number of servings #ajj ,amount in one serving #b tbsp4 ,calories in one serving ,cost of one serving ,,cranberry ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cranberries #g-a_/b qt4 ,sugar #aj c4 ,water #c-c_/d qt4 ---------------------------------------- ------------------------- ,pick over and wash the cranberries4 ,add the water and cook until the berries are soft4 ,rub through a sieve1 add the sugar and bring to a boil4 ,number of servings #dj ,amount in one serving #a_/b c4 ,calories in one serving ,cost of one serving ,,dried ,,peach ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,peaches1 dried #c lb4 ,water #c-c_/d qt4 ,sugar #c c4 ---------------------------------------- ------------------------- ,sort and wash the peaches4 ,cover with cold water and soak over night4 ,cook slowly and when nearly done add the sugar4 ,number of servings #ej ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,prune ,,sauce ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,prunes #d lb4 ,water #d qt4 ,sugar #a qt4 ---------------------------------------- ------------------------- ,sort and wash the prunes4 ,cover with cold water and soak over night4 ,cook slowly and when nearly done add the sugar4 ,number of servings #ej ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,baked ,,rhubarb ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,rhubarb #a-a_/b gal4 ,sugar #i c4 ,lemons #c ---------------------------------------- ------------------------- ,wash the rhubarb and cut in pieces three quarters of an inch in length4 ,mix the rhubarb with the sugar and the lemons1 which have been cut in thin slices4 ,pour into a baking pan and bake in a slow oven until tender4 ,number of servings #de ,amount in one serving #a_/c c4 ,calories in one serving ,cost of one serving ,,cakes1 ,,fillings ,,and ,,frostings ,,apple-,,sauce ,,cake ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,apple sauce #a-a_/b qt4 ,sugar #a qt4 ,butter substitute #a lb4 ,flour #b qt4 ,raisins #a qt4 ,nutmeg #a tsp4 ,cinnamon #b tsp4 ,cloves #b tsp4 ,salt #b tsp4 ,soda #d tsp4 ---------------------------------------- ------------------------- ,cream the fat and sugar4 ,add the apple sauce1 then the dry ingredients and the raisins4 ,bake in a slow oven in loaf or sheet pans4 ,this may be iced with a chocolate icing and cut in squares4 ,this amount makes six pans eight inches square4 ,number of servings #ed ,amount in one serving #a square ,calories in one serving ,cost of one serving ,,banana ,,cream ,,cake ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cake recipe 7see page #afi7 #a_/b of recipe ,cream pie filling 7see page #ahd7 #a_/c of recipe ,bananas #d lb4 ---------------------------------------- ------------------------- ,follow the directions for making cake and bake the mixture in a sheet pan about twenty-four inches square4 ,make the cream pie filling recipe4 ,when the cake comes from the oven slice the bananas over the top1 pour the pie filling over it and cover with a meringue made of the egg whites and sugar provided in the cream pie filling recipe4 ,brown the meringue in the oven4 ,cool and cut in squares4 ,number of servings #ajj ,amount in one serving #a square #b in4 x #b in4 ,calories in one serving ,cost of one serving ,,cake ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #b-a_/b qt4 ,butter substitute #c c4 ,eggs #ad ,salt #a tbsp4 ,baking powder #a c4 ,flour1 pastry #e qt4 ,milk #b-a_/b qt4 ,vanilla #b tbsp4 ---------------------------------------- ------------------------- ,cream the fat and sugar thoroughly4 ,add the yolks and vanilla and continue creaming4 ,mix the dry ingredients and add alternately with the milk to the fat1 sugar and eggs4 ,fold in the well-beaten whites last4 ,if a kitchen mixing machine is used for making the cake1 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 possible4 ,this makes nine two-layer cakes1 each cake nine and one fourth inches in diameter and cutting sixteen slices4 ,number of servings #add ,amount in one serving #a slice ,calories in one serving ,cost of one serving ,,caramel ,,cake ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #b-a_/b qt4 ,fat #c c4 ,eggs #ad ,water #b c4 ,milk #b qt4 ,flour1 pastry #e qt4 ,baking powder #a c4 ,vanilla #b tbsp4 ,salt #a tbsp4 ---------------------------------------- ------------------------- ,caramelize one cup of the sugar and add two cups of water to dissolve4 ,cool this syrup4 ,cream the fat and remaining sugar1 add the egg yolks and vanilla1 and the caramelized syrup4 ,mix the dry ingredients and add alternately with the milk4 ,add the beaten whites of eggs last4 ,this will make nine two-layer cakes1 nine and one fourth inches in diameter4 ,number of servings #add ,amount in one serving #a slice ,calories in one serving ,cost of one serving ,,chocolate ,,cake ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #b-a_/b qt4 ,butter substitute #c c4 ,egg yolks #h ,salt #a tbsp4 ,baking powder #c_/d c4 ,flour1 pastry #d-a_/d qt4 ,soda #e tsp4 ,milk #e c4 ,vanilla #b tbsp4 ,egg whites #ad ,egg yolks #f ,milk #e c4 ,cocoa #ab oz4 ---------------------------------------- ------------------------- ,make a custard of the egg yolks1 milk and cocoa1 and cool4 ,cream the fat and sugar thoroughly1 add the egg yolks1 the chocolate custard and vanilla4 ,mix the dry ingredients and add alternately with the milk4 ,fold in the beaten egg whites4 ,this amount will make ten two-layer cakes1 nine and one fourth inches in diameter1 each cake to be cut in sixteen pieces4 ,number of servings #afj ,amount in one serving #a slice ,calories in one serving ,cost of one serving ,,small ,,chocolate ,,cup ,,cakes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,chocolate #b oz4 ,butter substitute #c tbsp4 ,sugar #a c4 ,milk #a_/b c4 ,flour1 pastry #a c4 ,baking powder #b tsp4 ,eggs #b ,vanilla #a tsp4 ,nuts1 chopped #a c4 ---------------------------------------- ------------------------- ,melt the chocolate over hot water and add the butter substitute to it4 ,beat the eggs and add the sugar and vanilla and combine with the melted butter substitute and chocolate4 ,mix and sift the dry ingredients and add alternately with the liquid4 ,add the nuts last4 ,number of servings #cf ,amount in one serving #a ,calories in one serving ,cost of one serving 9999,,fruit ,,oatmeal ,,crumb ,,cookies ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #e c4 ,butter substitute #b c4 ,eggs #f ,sour cream #c c4 ,cinnamon #b tbsp4 ,flour #a-c_/d qt4 ,cake crumbs #c_/d qt4 ,oatmeal #a-c_/d qt4 ,salt #a tbsp4 ,soda #a tbsp4 ,raisins #a-a_/b qt4 ,nuts #a c4 ,lemon juice #c tbsp4 ,mapleine #b tsp4 ---------------------------------------- ------------------------- ,cream the fat and sugar4 ,add the eggs1 sour cream1 lemon juice and mapleine1 and the well-mixed dry ingredients4 ,drop on a well-greased pan using two tablespoons per cooky and bake in a hot oven2 or this mixture may be spread out on a sheet and when baked cut in squares or bars4 ,number of servings #add ,amount in one serving #b tbsp4 dough ,calories in one serving ,cost of one serving ,,gingerbread ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #a-a_/b c4 ,butter substitute #a-a_/b c4 ,molasses #c c4 ,eggs #f ,soda #b tbsp4 ,cinnamon #a-a_/b tsp4 ,ginger #a-a_/b tsp4 ,flour #b qt4 ,salt #a tsp4 ,water1 hot #c c4 ---------------------------------------- ------------------------- ,cream the fat and sugar thoroughly4 ,add the eggs and molasses and continue to beat4 ,mix the dry ingredients and add alternately with the water4 ,bake in well-greased and floured pans4 ,the gingerbread may be baked in five loaf tins cutting fifteen slices per loaf or as a sheet cake4 ,number of servings #ge ,amount in one serving #a slice ,calories in one serving ,cost of one serving ,,orange ,,and ,,raisin ,,cup ,,cakes ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #aj c4 ,butter substitute #c c4 ,eggs #ad ,salt #a tbsp4 ,baking powder #a c4 ,pastry flour #e-a_/b qt4 ,vanilla #b tbsp4 ,raisins #b qt4 ,oranges1 size #abf #aj ,milk and orange juice #a-a_/b qt4 ---------------------------------------- ------------------------- ,cream the fat and sugar thoroughly4 ,add the egg yolks and vanilla4 ,mix the dry ingredients and add alternately with the liquid4 ,chop the oranges and express the juice1 to which is added the milk to make the required amount of liquid4 ,add the chopped oranges and raisins and the stiffly beaten whites4 ,bake in well-greased muffin tins4 ,number of servings #aeb ,amount in one serving #a_/d c4 ,calories in one serving ,cost of one serving ,,spice ,,cake ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #aj c4 ,eggs #ad ,sour cream #c qt4 ,salt #a tbsp4 ,flour #d qt4 ,baking powder #c_/d c4 ,soda #b tbsp4 ,raisins #b qt4 ,cinnamon #d tbsp4 ,cloves #a-a_/b tbsp ,allspice #c tbsp4 ,molasses #a c4 ,lemon juice #a tbsp4 ---------------------------------------- ------------------------- ,cream the sugar and egg yolks and add the sour cream4 ,add the molasses and lemon juice4 ,mix the dry ingredients and add to the mixture4 ,add the raisins and the beaten egg whites4 ,three quarts of sour milk and one and one half pounds of fat may be used instead of sour cream4 ,this makes ten two-layer cakes1 nine and one fourth inches in diameter4 ,number of servings #afj ,amount in one serving #a slice ,calories in one serving ,cost of one serving ,,sugar ,,cookies ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,brown sugar #b qt4 ,butter substitute #c lb4 ,flour #e qt4 ,soda #b tsp4 ,vanilla #b tbsp4 ,water #c c4 ,salt #a-a_/b tbsp4 ---------------------------------------- ------------------------- ,cream the fat and sugar4 ,mix the dry ingredients and add with the water to the fat and sugar4 ,this will make a soft dough which will not roll out until thoroughly chilled4 ,keep the dough in the refrigerator and take out only that portion which may be rolled at one time4 ,roll very thin1 cut into cookies three and one half inches in diameter and bake on a floured pan4 ,number of servings #cjj ,amount in one serving ,one #c-a_/b in4 cooky ,calories in one serving ,cost of one serving ,,washington ,,pie ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cake recipe #ab layers 7see page #afi7 ,chocolate filling #c qt4 7see page #age7 ---------------------------------------- ------------------------- ,split the layers of cake in half4 ,spread them with one cup of chocolate filling4 ,put the top over the filling and sprinkle with powdered sugar4 ,cut each layer in eight wedge-shaped pieces4 ,number of servings #if ,amount in one serving #a piece ,calories in one serving ,cost of one serving ,,white ,,cake ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #f qt4 ,butter substitute #f lb4 ,milk #c-a_/d qt4 ,baking powder #c_/d c4 ,egg whites #fj ,flour #i qt4 ,salt #b tbsp4 ---------------------------------------- ------------------------- ,cream the fat and sugar thoroughly4 ,mix the dry ingredients and add alternately to the fat and sugar with the milk4 ,fold in the well-beaten whites last4 ,this makes eighteen two-layer cakes4 ,if preferred1 this amount may be baked in square tins1 twenty-four by twenty-four inches1 and will fill three pans4 ,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 quickly4 ,number of servings #bhh ,amount in one serving #a slice ,calories in one serving ,cost of one serving ,,chocolate ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cornstarch #a c4 ,sugar #c c4 ,cocoa #a-a_/b c4 ,salt #a_/d tsp4 ,milk #b qt4 ,egg yolks #f ,butter substitute #a_/d c4 ,vanilla #a tbsp4 ---------------------------------------- ------------------------- ,mix the cornstarch1 sugar1 cocoa and salt and add to the hot milk1 stirring constantly4 ,when cornstarch is cooked add the beaten egg yolks1 butter substitute and vanilla4 ,total volume #c qt4 ,calories in one serving ,cost of one serving ,,cream ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cream pie filling 7see p4 #ahd7 ---------------------------------------- ------------------------- ,see method under recipe for cream pie filling1 p4 #ahd4 ,this filling may be used not only for pie1 but for cake1 cream puffs1 ,washington pie and for similar desserts4 ,number of servings ,amount of one serving ,calories in one serving ,cost of one serving ,,lemon ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,lemon pie filling 7see p4 #ahe7 ---------------------------------------- ------------------------- ,this filling may be used not only for pie1 but for cake and similar desserts4 ,see method under recipe for lemon pie filling1 p4 #ahe4 ,number of servings ,amount of one serving ,calories in one serving ,cost of one serving ,,caramel ,,frosting ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,brown sugar #e c4 ,white sugar #a c4 ,water #a-a_/b c4 ,egg whites #aj ,vanilla #a tbsp4 ---------------------------------------- ------------------------- ,cook the sugar and water to the soft-ball stage or until it forms a thread4 ,pour into the stiffly beaten egg whites1 add the vanilla and continue beating on the machine until the icing is stiff4 ,this amount will frost nine two-layer cakes1 nine and one quarter inches in diameter4 ,number of servings ,amount in one serving ,calories in one serving ,cost of one serving ,,chocolate ,,icing ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cocoa #a c4 ,sugar1 powdered #c c4 ,butter #b oz4 ,water #a_/b c4 ,vanilla #a tsp4 ---------------------------------------- ------------------------- ,roll and sift the powdered sugar and cocoa1 and mix with the water1 melted butter and vanilla4 ,this amount will make two cups of icing4 ,number of servings ,amount of one serving ,calories in one serving ,cost of one serving ,,white ,,frosting ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,granulated sugar #f c4 ,water #a-a_/b c4 ,egg whites #aj ,vanilla #b tbsp4 ---------------------------------------- ------------------------- ,cook the sugar and water to the soft-ball stage or until it forms a thread4 ,pour into the stiffly beaten egg whites1 add the vanilla and continue beating in the machine until the icing is stiff4 ,this amount will frost nine two-layer cakes1 nine and one quarter inches in diameter4 ,number of servings #add ,amount in one serving ,calories in one serving ,cost of one serving ,,pies ,,pie ,,crust ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,flour #c lb4 ,shortening #a-a_/b lb4 ,salt #b tbsp4 ,iced water ---------------------------------------- ------------------------- ,weigh the fat and flour1 add the salt and work the fat into the flour lightly1 using the tips of the fingers4 ,add the iced water a little at a time1 being careful to distribute the water evenly through the mixture4 ,avoid getting the dough too wet4 ,for this amount about one and one half cups of water is sufficient4 ,this amount will make from eleven to twelve pie shells1 using pie tins ten and three quarter inches in diameter1 or it will make from six to seven two-crust pies4 ,number of servings ,amount in one serving ,calories in one serving ,cost of one serving ,,apple ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,apples1 before peeling #af lb4 ,cinnamon #b tbsp4 ,sugar #c-a_/b qt4 ,flour #a-a_/b c4 ,butter substitute #a-a_/b c4 ---------------------------------------- ------------------------- ,fill the crusts with one quart of apples4 ,cover with the sugar and flour4 ,add the fat and cover with the top crust4 ,bake in a moderate oven4 ,this recipe makes fourteen1 ten and three quarter inch pies1 using one quart per pie4 ,number of servings #aab ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,apricot ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,apricots1 dry #e lb4 ,water #f-a_/d qt4 ,sugar #b qt4 ,cornstarch #a-a_/b c4 ,lemon juice #a_/c c4 ---------------------------------------- ------------------------- ,soak and cook the apricots in the water4 ,when the apricots are soft add the well-mixed sugar and cornstarch and cook until thickened4 ,add the lemon juice4 ,this amount will make ten pies1 ten and three quarter inches in diameter1 using three cups of filling per pie4 ,number of servings #hj ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,blueberry ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,blueberries1 #aj can ,sugar #b qt4 ,cornstarch #a-a_/b c4 ,lemon juice #a_/d c4 ---------------------------------------- ------------------------- ,drain the berries and heat the juice to boiling4 ,mix the sugar and cornstarch and sift into boiling juice4 ,when thickened1 add the berries and lemon juice4 ,fill pie shells1 using three cups per pie4 ,this will make nine1 ten and three quarter inch pies4 ,number of servings #gb ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,cranberry ,,and ,,raisin ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,cranberries1 uncooked #c-c_/d qt4 ,raisins #b-a_/b qt4 ,sugar #g c4 ,vinegar1 spiced #b-a_/b c4 ,nut meats1 chopped #b-a_/b c4 ---------------------------------------- ------------------------- ,wash and pick over the cranberries4 ,steam the raisins and mix with the remainder of the ingredients4 ,fill the pie shells4 ,this recipe makes ten1 ten and three quarter inch pies1 using three cups per pie4 ,number of servings #hj ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,dried ,,peach ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,peaches1 dried #e lb4 ,water #f-a_/d qt4 ,sugar #b qt4 ,cornstarch #a-a_/b c4 ,lemon juice #a_/b c4 ---------------------------------------- ------------------------- ,soak and cook the peaches in the water4 ,when soft1 add the well-mixed sugar and cornstarch and cook until thickened4 ,add the lemon juice and fill the pie shells4 ,this will fill ten1 ten and three quarter inch pies1 using three cups of filling per pie4 ,number of servings #hj ,amount of one serving #a_/h pie ,calories in one serving ,cost of one serving ,,gooseberry ,,and ,,raisin ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,gooseberries1 #aj can #d ,raisins #ab c4 ,sugar #a gal4 ,cornstarch #c c4 ,gooseberry juice #a gal4 or ,gooseberry juice and #a gal4 water ---------------------------------------- ------------------------- ,drain the gooseberries1 retaining one gallon of the juice4 ,heat the juice and when it reaches the boiling point add the well-mixed sugar and cornstarch1 stirring constantly4 ,when the mixture has thickened1 add the gooseberries and the raisins4 ,the raisins will be improved by steaming before adding to the mixture4 ,this quantity makes twenty1 ten and three quarter inch pies1 using three cups per pie4 ,number of servings #afj ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,loganberry ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,berries1 #aj can #d ,sugar #a gal4 ,cornstarch #c c4 ,lemon juice #a_/b c4 ---------------------------------------- ------------------------- ,open the berries and pour into a colander to separate the berries from the juice4 ,heat the juice to the boiling point and add the well-mixed cornstarch and sugar1 stirring constantly4 ,when the mixture has thickened1 add the lemon juice and berries4 ,this makes filling for eighteen pies1 ten and three quarter inches in diameter and cutting eight pieces per pie4 ,number of servings #add ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,rhubarb ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,rhubarb1 diced #d gal4 ,sugar #e-a_/b qt4 ,cornstarch #c c4 ---------------------------------------- ------------------------- ,wash and dice the rhubarb1 and put over a slow fire to cook4 ,when the mixture is boiling1 add the well-mixed cornstarch and sugar1 stirring constantly4 ,when thickened1 remove from the fire and fill the pie crusts1 using three cups per pie4 ,this amount makes fourteen pies1 ten and three quarter inches in diameter4 ,number of servings #aab ,amount per serving #a_/h pie ,calories in one serving ,cost of one serving ,,banana ,,cream ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #h qt4 ,sugar #e qt4 ,cornstarch #a_/b qt4 ,flour #a-a_/b qt4 ,egg yolks #dh ,butter substitute #a-a_/b lb4 ,salt #b tbsp4 ,vanilla #a_/c c4 ,bananas #bj ,egg whites #dh ,sugar #d-c_/d ,c4 ---------------------------------------- ------------------------- ,mix sugar1 cornstarch and flour1 and add to scalded milk1 stirring constantly4 ,when thickened add well-beaten egg yolks1 butter substitute1 salt and vanilla4 ,cut one banana in pieces over bottom of crust4 ,cover with filling1 using two and one half cups per pie4 ,cover with meringue and brown in a moderate oven4 ,this makes twenty1 ten and three quarter inch pies4 ,number of servings #afj ,amount of one serving #a_/h pie ,calories in one serving ,cost of one serving ,,butterscotch ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #h qt4 ,brown sugar #e qt4 ,egg yolks #dh ,flour #a-a_/b qt4 ,cornstarch #a_/b qt4 ,butter substitute #a-a_/b lb4 ,vanilla #a_/c c4 ,salt #b tbsp4 ,egg whites #dh ,sugar #d-c_/d c4 ---------------------------------------- ------------------------- ,scald the milk1 reserving sufficient to make a thin paste with the flour and cornstarch4 ,add the brown sugar to the scalded milk and pour in the thickening1 stirring constantly4 ,if a dark brown sugar is used1 a little soda may be added to the milk to prevent curdling4 ,when the mixture has thickened add the fat and egg yolks and cook for a few minutes4 ,remove from the fire and add the salt and vanilla4 ,this recipe makes twenty pies1 using two and one half cups per pie4 ,see chocolate pie recipe for method of making meringue4 ,number of servings #afj ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,chocolate ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #e qt4 ,water #h qt4 ,yolks #dh ,flour #a-a_/b qt4 ,cocoa #f c4 ,butter substitute #a-a_/b lb4 ,salt #b tbsp4 ,egg whites #dh ,sugar #d-c_/d c4 ---------------------------------------- ------------------------- ,mix the cocoa1 flour1 salt and sugar together thoroughly4 ,sift into the boiling water1 stirring constantly4 ,when the mixture has thickened add the well-beaten egg yolks and let cook three or four minutes4 ,add the butter substitute4 ,beat the egg whites until they hold their shape4 ,add the sugar and continue beating until sugar and egg are thoroughly blended4 ,avoid beating the sugar and egg until too stiff to spread4 ,bake in a moderate oven4 ,this recipe makes twenty1 ten and three quarter inch pies1 using two and one half cups per pie4 ,number of servings #afj ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,cream ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #h qt4 ,sugar #e qt4 ,cornstarch #a_/b qt4 ,flour #a-a_/b qt4 ,egg yolks #dh ,butter substitute #a-a_/b lb4 ,salt #b tbsp4 ,vanilla #a_/c c4 ,egg whites #dh ,sugar #d-c_/d c4 ---------------------------------------- ------------------------- ,mix the sugar1 cornstarch and flour and add to scalded milk1 stirring constantly4 ,when thickened1 add the well-beaten egg yolks1 butter substitute1 salt and vanilla4 ,fill the pie shells1 using two and one half cups per pie and cover with meringue4 ,this recipe makes twenty1 ten and three quarter inch pies4 ,number of servings #afj ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,custard ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,milk #b gal4 ,eggs1 whole #cj ,egg yolks #ae ,sugar #c c4 ,vanilla #c tbsp4 ,salt #b tsp4 ,nutmeg #b tbsp4 ---------------------------------------- ------------------------- ,scald the milk4 ,add the eggs1 sugar and vanilla1 beaten together4 ,fill the pie shells and sprinkle the nutmeg over the top4 ,bake in a slow oven4 ,this recipe makes twelve1 ten and three quarter inch pies1 using three and one half cups per pie4 ,number of servings #if ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,lemon ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight ,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,water #h qt4 ,sugar #e qt4 ,cornstarch #a_/b qt4 ,flour #a-a_/b qt4 ,salt #b tbsp4 ,egg yolks #dh ,butter substitute #a-a_/b lb4 ,lemons1 grated rind and juice #bj ,egg whites #dh ,sugar #d-c_/d c4 ---------------------------------------- ------------------------- ,mix the sugar1 flour and cornstarch and add to the rapidly boiling water4 ,when thickened1 add the fat and egg yolks4 ,cook for a few minutes1 and when removed from the fire add the lemon juice and grated rind4 ,put two and one half cups to each ten and three quarter inch pie shell and cover with meringue and brown in oven4 ,for method of making meringue see chocolate pie recipe4 ,this recipe makes twenty pies4 ,number of servings #afj ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,pineapple ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,pineapple1 #aj cans #c ,juice and water #i qt4 ,sugar #e qt4 ,cornstarch #b c4 ,flour #a-a_/b qt4 ,yolks #dh ,salt #b tbsp4 ,lemon juice #f tbsp4 ,whites #dh ,sugar #d-c_/d c4 ---------------------------------------- ------------------------- ,mix the sugar1 flour and cornstarch and add to the rapidly boiling water4 ,when thickened add the egg yolks4 ,cook for a few minutes1 remove from the fire and add the lemon juice and pineapple4 ,fill ten and three quarter inch shells1 using two and one half cups of filling per pie4 ,cover with meringue and bake in a moderate oven4 ,for method of making meringue see chocolate pie recipe4 ,this recipe makes twenty-seven pies4 ,number of servings #baf ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,pumpkin ,,pie ,,filling ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #e c4 ,ginger #e tsp4 ,cinnamon #f tbsp4 ,cloves #b tsp4 ,cornstarch #a_/b c4 ,salt #a tbsp4 ,pumpkin1 #aj can #a ,egg yolks #bj ,milk1 hot #d qt4 ,egg whites #bj ---------------------------------------- ------------------------- ,mix the dry ingredients and add to the pumpkin4 ,beat the eggs1 add the scalded milk and pour into the pumpkin and spices1 and mix thoroughly4 ,this fills ten1 ten and three quarter inch pie shells1 using three and one half cups per shell4 ,number of servings #hj ,amount in one serving #a_/h pie ,calories in one serving ,cost of one serving ,,beverages ,,fruit ,,punch ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,grated pineapple #a qt4 ,lemon juice #a qt4 ,orange juice #a qt4 ,grape juice #a qt4 ,tea infusion #b qt4 ,water #b-a_/b gal4 ,sugar #b qt4 ,mint leaves #a_/b c4 ---------------------------------------- ------------------------- ,make a syrup of the sugar and a quart of the water4 ,while the syrup is cooling add the mint leaves4 ,mix the syrup with the fruit juices and strain4 ,serve the punch iced4 ,the volume will be somewhat greater if the fruit pulp is not strained out4 ,number of servings #fb ,amount in one serving #a c4 ,calories in one serving ,cost of one serving ,,ginger ,,ale ,,lemonade ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,lemon juice #a qt4 ,sugar #b qt4 ,water #a qt4 ,ice water #b gal4 ,ginger ale #a gal4 ,mint leaves #a c4 ---------------------------------------- ------------------------- ,make a syrup of the sugar and water1 and while this is cooling add the mint leaves4 ,combine the cold syrup1 lemon juice and water1 and add the ginger ale4 ,the ginger ale should not be added until just before the lemonade is to be served4 ,number of servings #ef ,amount in one serving #a c4 ,calories in one serving ,cost of one serving ,,lemonade ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,lemon juice #a qt4 ,sugar #b qt4 ,water #a qt4 ,ice water #b gal4 ---------------------------------------- ------------------------- ,make a syrup of the sugar and the one quart of water1 and let cool4 ,mix with the lemon juice and add the ice water4 ,while the syrup is cooling1 mint leaves may be added if desired4 ,number of servings #de ,amount in one serving #a c4 ,calories in one serving ,cost of one serving ,,hot ,,chocolate ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,sugar #c_/d c4 ,grated chocolate #a-a_/b c4 ,salt #a_/b tsp4 ,boiling water #c c4 ,milk #a gal4 ,vanilla #b tsp4 ---------------------------------------- ------------------------- ,mix the sugar1 grated chocolate and salt with the boiling water and cook until smooth4 ,add the hot milk and cook ten to fifteen minutes to develop the flavor4 ,add vanilla and serve4 ,one half teaspoon of cinnamon may be added for flavor if desired4 ,number of servings #bg ,amount in one serving #b_/c c4 ,calories in one serving ,cost of one serving ,,urn ,,coffee ---------------------------------------- ------------------------- ,,ingredients ,,amount ,,weight,,calories,,unit ,,cost,,total ,,cost ---------------------------------------- ------------------------- ,coffee1 ground medium fine #d c4 ,water #b gal4 ---------------------------------------- ------------------------- ,put the ground coffee into an urn sack4 ,let the boiling water from the water urn flow over the coffee4 ,drain the coffee from the faucet of the urn1 and pour the entire amount over the ground coffee twice4 ,this should make a coffee of good strength4 ,the important points in making coffee are that the urn should be kept perfectly clean1 using clear water and steel wool or baking soda2 the water bags should be kept washed and well aired2 the water used in making the coffee should always be actively boiling before the coffee is made1 and the water in the jacket should be maintained at boiling temperature4 ,number of servings #dh ,amount in one serving #b_/c c4 ,calories in one serving ,cost of one serving ,,chapter ,,vii ,,table ,,of ,,weights ,,and ,,their ,,approximate ,,measures ---------------------------------------- ------------------------- ,,food ,,material ,,weight ,,measure ,,calories ---------------------------------------- ------------------------- ,apples1 ,a4 ,p41,a fresh #f oz4 #a apple #ajj size box apples ,apples1 diced1 half-inch cubes #a lb4 #d-a_/c c4 ,apricots1 dried1 ,a4 ,p4,a #a lb4 #c c4 #a lb4 apricots soaked and cooked equals #d-a_/b cups without juice4 #a lb4 apricots after soaking and cooking weighs #b-a_/b lb41 without juice4 ,baking powder #a lb4 #b-a_/h c4 ,bananas1 ,a4 ,p4,a #a lb4 #c medium sized ,beans1 dried lima1 uncooked #a lb4 #b-b_/c c4 #a lb4 dried lima beans soaked and cooked equals #f-a_/b cups #a lb4 dried lima beans after soaking and cooking weighs #b lb4 #i oz4 ,beans1 kidney1 ,a4 ,p4,a #a lb4 #b-b_/c c4 #a lb4 kidney beans soaked and cooked equals #g cups4 #a lb4 kidney beans after soaking and cooking weighs #b lb4 #f-a_/b oz4 ,beans1 navy1 ,a4 ,p4,a #a lb4 #b-a_/c c4 #a lb4 navy beans soaked and cooked equals #f cups4 #a lb4 navy beans after soaking and cooking weighs #b lb4 #c oz4 ,beets1 diced1 cooked #a lb4 #b-a_/b c4 ,bran #a lb4 #aj-a_/b c4 ,bread1 soft1 broken #a lb4 #i c4 ,bread1 broken stale #a lb4 #i c4 ,bread crumbs1 stale1 finely sifted #a lb4 #c-a_/c c4 ,butter #a lb4 #b c4 ,cabbage1 shredded #a lb4 #e-a_/b c4 ,celery1 quarter-inch pieces #a lb4 #d c4 ,carrots1 diced #a lb4 #d c4 ,cheese1 cottage1 ,a4 ,p4,a1 unmixed #a lb4 #b-b_/c c4 ,cheese1 ,n4 ,y4 or ,wisc4 cream1 #a lb4 #b-b_/c c4 fresh1 cubed or cut fine ,chicken1 cooked and cubed #a lb4 #c c4 ,chocolate1 cut fine #a lb4 #c-a_/b c4 ,cinnamon1 ground #a lb4 #d c4 ,cloves1 ground #a lb4 #c-c_/d c4 ,cocoa #a lb4 #d c4 ,cocoanut1 short #a lb4 #g c4 ,coffee1 medium ground #a lb4 #d-b_/c c4 ,corn1 canned #a lb4 #a-c_/d c4 ,corn meal #a lb4 #c c4 #a lb4 corn meal when cooked equals #c-a_/b qt4 ,cornstarch #a lb4 #c-a_/h c4 ,crackers1 #b inches by #b inches #a lb4 #ajh ,crackers1 sodas1 whole #a lb4 #ef ,crackers1 broken #a lb4 #aj c4 ,cranberries1 uncooked #a lb4 #e c4 ,eggs1 whole in shell #a lb4 #h ,egg whites #a_/b lb4#h whites #a c4 ,egg yolks #a_/b lb4#ab yolks #a c4 ,farina1 uncooked #a lb4 #b-b_/c c4 #a lb4 farina when cooked equals #c qts4 ,figs1 layer1 whole #a lb4 #b-a_/b c4 ,figs1 layer1 cut fine #a lb4 #c c4 ,flour1 graham #a lb4 #c-b_/c c4 ,flour1 wheat1 unsifted #a lb4 #c-a_/b c4 ,gelatin1 granulated #a lb4 #c c4 ,ginger #a lb4 #d-a_/d c4 ,grapenuts #a lb4 #c-g_/h c4 ,grapes1 cut and seeded as for salad#a lb4 #b-c_/d c4 ,hamburg steak1 raw #a lb4 #b c4 ,hominy1 pearl #a lb4 #b-a_/b c4 ,lard substitute or compound #a lb4 #b-a_/h to #b-a_/b c4 ,lemons1 #cjj size #a lb4 #d lemons ,lemon juice #d to #e lemons #a c4 ,lettuce1 average head size #i oz4 #a head or #aj-ab salad leaves ,macaroni1 broken #a-a_/b inch pieces #a lb4 #e c4 #a lb4 macaroni when cooked equals #c qt4 ,molasses #a lb4 #a-a_/c c4 ,mustard #a lb4 #e c4 ,nutmeats1 ,english walnuts1 whole #a lb4 #d-c_/d c4 ,nutmeats1 ,english walnuts1 chopped #a lb4 #d c4 ,nutmeg1 ground #a lb4 #c-a_/b c4 ,oats1 rolled #a lb4 #e-a_/b c4 #a lb4 oats when cooked equals #b-a_/c qts ,oils1 cottonseed #a lb #b-a_/h c4 ,oleomargarine #a lb4 #b c4 ,oranges1 diced #a lb4 #b-a_/c c4 ,oranges1 whole1 #abf size #h to #i oz4 #a orange ,onions1 chopped #a lb4 #c c4 ,paprika #a lb4 #c-c_/d c4 ,peaches1 dried #a lb4 #c c4 #a lb4 peaches soaked and cooked equals #d-a_/d cups without juice4 #a lb4 peaches soaked and cooked weighs #b-a_/b lb4 without juice4 ,peas1 canned1 drained #a lb4 #b-b_/c c4 ,pepper1 white #a lb4 #d-a_/d c4 ,pickles1 whole #a lb4 #af if #c in4 length #bb if #b in4 length ,pickles1 chopped #a lb4 #c c4 ,pineapple1 canned broken pieces #a lb4 #b c4 ,potatoes1 unpeeled #a lb4 #c medium sized ,potatoes1 peeled #c_/d lb4#a lb4 before after peeling peeling ,potatoes1 diced for creaming #a lb4 #b-a_/c c4 diced before peeling ,prunes1 ,a4 ,p4,a #a lb4 #b-a_/b c4 #a lb4 prunes soaked and cooked equals #c cups without juice4 #a lb4 prunes soaked and cooked weighs #a-e_/h lbs4 without juice4 ,pumpkin1 canned #a lb4 #a-c_/d c4 ,raisins1 seeded #a lb4 #b-a_/b c4 ,raisins1 seedless #a lb4 #c c4 ,rice1 whole #a lb4 #b-a_/h c4 #a lb4 of rice when cooked equals #b qt4 ,salmon #a lb4 #b c4 ,salt #a lb4 #b-c_/h c4 ,soda #a lb4 #b c4 ,spaghetti #a lb4 #e c4 #a lb4 spaghetti when cooked equals #b-c_/d qt4 ,spinach #a lb4 #b c4 ,string beans1 canned #a lb4 #b c4 ,sugar1 brown #a lb4 #b-c_/d c4 ,sugar1 granulated #a lb4 #b-a_/h c4 ,sugar1 powdered #a lb4 #b-c_/d c4 ,tapioca1 pearl #a lb4 #b-c_/d c4 #a lb4 of tapioca soaked and cooked equals #g-a_/b c4 ,tea #a lb4 #h c4 ,tuna fish #a lb4 #b c4 ---------------------------------------- ------------------------- ,note ,a3 ,a4 ,p4 ,as purchased4 ,,index ,appearance of food1 #h1 #i ,apple and celery salad1 #acg ,apple dumpling1 #adc ,apple pie filling1 #agh-agi ,apple-sauce cake1 #afh ,apple tapioca1 #aed ,apples1 baked1 #aee ,apricot pie filling1 #agi ,apricot sauce1 #afe ,asparagus1 #df creamed1 #ajh creamed fresh1 #ajh-aji on toast1 fresh1 #aji ,bacon muffins1 #abe ,baked beans1 #aji ,banana cream cake1 #afh-afi ,banana cream pie filling1 #ahb-ahc ,banana salad1 #acg ,beans1 #df baked1 #aji ,beans1 ,lima1 with green peppers and pimentos1 #aaj string1 #aaj-aaa ,beef1 #db-dc dried1 on toast1 #hb rib roast1 #hg ,beef a la mode1 #ha ,beets1 #dg buttered1 #aaa ,beverages for cafeteria menus1 #ac for tea-room menus1 #dj1 #da list of1 #ef recipes for1 #ahg-aij ,birds1 veal1 #ie ,biscuits1 baking-powder1 #abd ,blanc mange1 chocolate1 #aeg date nut1 #aeh-aei ,blueberry pie filling1 #agi-ahj ,boiled salad dressing1 #ada ,bouillon1 #gc-gd ,bran muffins1 dark1 #abg ,bread1 brown1 #abi muffins1 #abe-abg nut1 #abi quick1 #dh-di rolls1 #di1 #abe1 #acj-aca white1 #aca yeast1 #di ,bread for cafeteria menus1 #ab for tea-room menus1 #ch1 #ci1 #dj1 #da recipes for1 #abd-acb ,bread pudding1 #adc-add ,breaded veal1 #ic-id ,brown ,betty1 #add ,brown bread1 #abi ,browned potatoes1 #aah ,buttered beets1 #aaa cabbage1 #aab carrots1 #aab-aac and peas1 #aac onions1 #aag peas1 #aag-aah ,butterscotch pie filling1 #ahc ,cabbage1 #dg buttered1 #aab creamed1 #aab in vinegar1 #aaa ,cabbage salad1 #acd ,cafeteria1 menus for1 #aa1 #ac-cf ,cake1 apple-sauce1 #afh banana cream1 #afh-afi caramel1 #agj chocolate1 #agj-aga chocolate cup1 #aga orange and raisin cup1 #agc spice1 #agc-agd white1 #age ,cakes1 list of1 #ed-ee recipes for1 #afh-agh ,carrot and raisin salad1 #acd ,carrot plum pudding1 #adh ,carrots1 #dg buttered1 #aab-aac and peas1 #aac creamed1 #aac ,cauliflower1 #dg ,caramel ,bavarian cream1 #aef ,caramel cake1 #agj ,caramel frosting1 #agf-agg ,caramel tapioca1 #aef ,celery1 #df creamed1 #aad ,chart of foods1 seasonal1 #eg-ei ,cheese dishes1 #de ,cheese fondue1 #ajb ,chicken1 #dd ,chicken a la king1 #hi ,chicken and biscuit1 #hh ,chicken croquettes1 #hi-ij ,chicken salad1 #adj ,chicken soup1 #gd ,chocolate1 hot1 #ahi ,chocolate blanc mange1 #aeg ,chocolate bread pudding1 #add-ade ,chocolate cake1 #agj-aga ,chocolate cup cakes1 #aga ,chocolate filling1 #age-agf ,chocolate frosting1 #agg ,chocolate icing1 #agg ,chocolate pie filling1 #ahd ,chocolate pudding1 #aeg ,chocolate rice pudding1 #aea ,chocolate sauce1 #aeb ,chocolate souffle1 #ade ,chops1 breaded pork1 #ia-ib pork1 with dressing1 #ib ,cocktails1 fruit1 #afj oyster1 #ii ,codfish1 #dd balls1 #ig-ih ,coffee1 urn1 #ahi-aij ,color in food1 #i ,combinations of food1 #ei-fa ,combination vegetable salad1 #ace ,cookies1 fruit oatmeal crumb1 #aga-agb sugar1 #agd ,corn1 #df scalloped1 #aae ,corned beef hash1 #ha-hb ,corn-meal muffins1 #abf ,corn pudding1 #aad ,cornstarch pudding1 #aeh ,corn with green peppers and pimentos1 #aae ,cost in menu-making1 #f ,cottage cheese croquettes1 #ajb-ajc ,cottage cheese salad with celery and green peppers1 #ach-aci ,cottage cheese salads1 #ea ,cottage cheese sandwich filling1 #acb ,cottage pudding1 #ade-adf ,cranberry and raisin pie filling1 #ahj ,cranberry jelly1 #aff ,cranberry sauce1 #aff ,creamed asparagus1 #ajh-aji cabbage1 #aab carrots1 #aac celery1 #aad onions1 #aag peas1 #aah potatoes1 #aai ,cream filling1 #agf ,cream of celery soup1 #gf-gg ,cream of corn soup1 #gg ,cream of ,lima bean soup1 #gg-gh ,cream of pea soup1 #gh ,cream of spinach soup1 #gh-gi ,cream of tomato soup1 #gi ,cream pie filling1 #ahd-ahe ,cream soup1 #db ,croquettes1 chicken1 #hi-ij cottage cheese1 #ajb-ajc meat1 #hc rice1 #abb ,crumb muffins1 #abf-abg ,custard1 baked1 #aee ,custard pie filling1 #ahe ,custard sauce1 #aec ,cutlets1 egg1 #aje ,date nut blanc mange1 #aeh-aei ,date torte1 #aei ,deviled egg salad1 #aci-adj ,desserts1 list of1 #ea-ef for cafeteria menus1 #ab for tea-room menus1 #ch1 #ci1 #dj1 #da recipes for cold1 #aed-afe recipes for hot1 #adc-aed ,dietetic principles in menus1 #a1 #c1 #e ,dressings for salad1 boiled1 #ada ,french1 #ada mayonnaise1 #adb ,thousand ,island1 #adb ,dried beef on toast1 creamed1 #hb ,dried peach pie filling1 #ahj ,dried peach sauce1 #aff-afg ,egg cutlets1 #aje ,egg hard sauce1 #aec ,egg sandwich filling1 #acb-acc ,eggplant1 #dg fried1 #aaf ,eggs1 #de ,eggs and ham1 scrambled1 #aje ,equipment for preparing menus1 #e1 #f ,fig tapioca1 #aei-afj ,filling1 apple pie1 #agh-agi apricot pie1 #agi banana cream pie1 #ahb-ahc blueberry pie1 #agi-ahj butterscotch pie1 #ahc chocolate1 #age-agf chocolate pie1 #ahd cranberry and raisin pie1 #ahj cream1 #agf cream pie1 #ahd-ahe custard pie1 #ahe dried peach pie1 #ahj gooseberry and raisin pie1 #aha lemon1 #agf lemon pie1 #ahe-ahf loganberry pie1 #aha-ahb pineapple pie1 #ahf pumpkin pie1 #ahg rhubarb pie1 #ahb ,fillings for cakes1 #afh-agh for pies1 #agh-ahg for sandwiches1 #acb-acd for shortcake1 #adi-aej1 #aej-aea ,fish1 list of1 #dd recipes for1 #ig-ajb ,fish salads1 #ea ,flavor of food1 #aj ,form of service1 #d1 #g ,forms for special dinners1 #gj-gb meat order1 #ff-fg menu1 #fg-fi use of printed1 #ff ,french fried potatoes1 #aai ,french salad dressing1 #ada ,fried salmon1 #ajj oysters1 #ii ,fritters1 #adf ,frostings1 caramel1 #agf-agg chocolate1 #agg white1 #agg-agh ,fruit cobbler1 #adf-adg ,fruit cocktail1 #afj ,fruit gelatin1 #afj-afa ,fruit oatmeal crumb cookies1 #aga-agb ,fruit punch1 #ahg-ahh ,fruit salad1 #ach ,fruit salads1 list of1 #ea ,fruit sandwich filling1 #acc ,fruit sauces1 #ec recipes for1 #afe-afg ,fruit whip1 #afa ,garnishes1 #fc-fe ,ginger-ale lemonade1 #ahh ,gingerbread1 #agb ,glazed sweet potatoes1 #aba ,gooseberry and raisin pie filling1 #aha ,graham muffins1 #abg ,grapefruit salad1 #ach ,grapenut pudding1 #adg-adh ,halibut1 #dd fried1 #ih ,ham1 baked1 #ia ,hamburg balls1 #hb ,ham sandwich filling1 #acc-acd ,hard sauce1 #aec-aed ,hash1 #hc corned beef1 #ha-hb ,hearts1 breaded veal1 #id veal in casserole1 #ie-if ,hominy1 #dg ,ice creams1 #ec-ed ,ices1 #ed ,lamb1 #dc roast1 #ij ,left-overs1 #ad utilization of1 #f-g1 #fa-fb1 #gc ,lemonade1 #ahh ginger-ale1 #ahh ,lemon filling1 #agf ,lemon pie filling1 #ahe-ahf ,lemon sauce1 #aed ,liver and bacon1 #if-ig ,lobster salad1 #adj ,loganberry pie filling1 #aha-ahb ,macaroni1 #dg ,macaroni and cheese1 #ajc ,maple nut mold1 #afa-afb ,mashed potatoes1 #aai-abj rutabagas1 #abb-abc ,mayonnaise dressing1 #adb ,measures1 use of1 #gc ,meat croquettes1 #hc ,meat dishes1 miscellaneous1 #de ,meat for cafeteria menu1 #aa for tea-room menu1 #cg1 #ci1 #dj1 #da ,meat loaf1 #hd with tomato and celery1 #hd-he ,meat order form1 #ff-fg ,meat pie1 #he with dressing1 #hf ,meat salads1 #ea ,meat stew1 #hf ,meat substitutes1 #de recipes for1 #ajb-ajf ,meats1 list of1 #db-dd recipes for1 #ha-ig ,menu form1 #fg-fi ,menu planning1 #a-g1 #ac charts and lists for1 #db-fb consideration of patrons in1 #b dietetic principles in1 #a1 #c1 #e equipment in1 #e1 #f for an institution1 #a-b1 #c1 #d1 #e1 #f for a school lunch1 #b left-overs in1 #f-g variety of food in1 #c1 #d1 #e ,menus1 breakfast1 #ad1 #af1 #ah1 #bj-ba1 #bc1 #be1 #bg-bh1 #bi-cj1 #cb1 #cd-ce dinner1 #ae-af1 #ag-ah1 #bj1 #bb-bc1 #bd-be1 #bf-bg1 #bi1 #ca-cb1 #cc-cd1 #cf lunch1 #ad-ae1 #af-ag1 #ai1 #ba-bb1 #bc-bd1 #bf1 #bh1 #cj-ca1 #cb-cc1 #ce1 #cg standard cafeteria1 #aa tea-room1 #cf-da thirty days' menus for cafeteria1 #ac-cf ,mousse1 #ec ,muffins1 bacon1 #abe corn-meal1 #abf crumb1 #abf-abg dark bran1 #abg graham1 #abg plain1 #abh raised1 #abg ,mustard sauce1 #ajf ,mutton1 #dc ,noodle soup1 #ge ,norwegian prune pudding1 #afb-afc ,nut bread1 #abi ,odor of food1 #i ,old-fashioned baked rice pudding1 #aea-aeb ,onions1 #dg buttered1 #aag creamed1 #aag ,orange and raisin cup cakes1 #agc ,oyster cocktail1 #ii ,oyster stew1 #hj ,oysters1 #dd fried1 #ii scalloped1 #ajj ,palatability of food1 #h ,parsley buttered potatoes1 #abj ,parsnips1 #dh ,peanut butter soup1 #hj ,peas1 #dh buttered1 #aag-aah creamed1 #aah ,peppers1 #dh ,pie crust1 #agh ,pie fillings1 #agh-agi ,pie1 meat1 #he with dressing1 #hf ,washington1 #agd-age ,pies1 one-crust1 #ef two-crust1 #ee-ef ,pineapple pie filling1 #ahf ,pineapple pudding1 #afb-afc ,pineapple tapioca pudding1 #afc-afd ,pork1 #dc roast1 #ib-ic ,pork chops breaded1 #ia-ib with dressing1 #ib ,potato salad1 #ace ,potatoes1 #de-df browned1 #aah creamed1 #aai ,french fried1 #aai glazed sweet1 #aba mashed1 #aai-abj parsley buttered1 #abj scalloped1 #abj-aba stuffed baked1 #aba ,potatoes for cafeteria menu1 #ab ,prune and cottage cheese salad1 #aci ,prunecot filling for shortcake1 #adi-aej ,prune gelatin1 #afc ,prune pudding1 #adi ,prune sauce1 #afg ,pudding1 bread1 #adc-add carrot plum1 #adh chocolate1 #aeg chocolate bread1 #add-ade chocolate rice1 #aea cold1 #eb-ec corn1 #aad cornstarch1 #aeh cottage1 #ade-adf grapenut1 #adg-adh hot1 #ea-eb ,norwegian prune1 #afb old-fashioned baked rice1 #aea-aeb pineapple1 #afb-afc pineapple tapioca1 #afc-afd prune1 #adi snow1 #afd-afe steamed molasses1 #adh-adi ,pumpkin pie filling1 #ahg ,punch1 fruit1 #ahg-ahh ,quality of food1 #h ,quick bread1 #dh-di ,raised muffins1 #abg ,raisin tapioca1 #afd ,recipes1 #gc-aij ,rhubarb1 baked1 #afg ,rhubarb pie filling1 #ahb ,rib roast of beef1 #hg ,rice1 #dh ,rice and cheese1 #ajd ,rice and nut loaf1 #ajd ,rice croquettes1 #abb ,rice with hard sauce1 #aeb ,rolls1 #di baking-powder cinnamon1 #abe cinnamon1 #acj ,parker house1 #acj-aca ,rutabagas1 #dh mashed1 #abb-abc ,salad1 apple and celery1 #acg banana1 #acg cabbage1 #acd carrot and raisin1 #acd chicken1 #adj combination vegetable1 #ace cottage cheese1 #ea with celery and green peppers1 #ach-aci deviled egg1 #aci-adj fish1 #ea fruit1 #ea1 #ach grapefruit1 #ach lobster1 #adj meat1 #ea potato1 #ace prune and cottage cheese1 #aci tomato jelly1 #acf vegetable1 #ej gelatin1 #acf-acg ,salad dressings1 #adb-ade ,salads for cafeteria menus1 #ab for tea-room menus1 #ch1 #ci1 #dj1 #da list of1 #ej-ea recipes for1 #acb-adb ,salmon1 #dd fried1 #ajj scalloped1 #aja ,salmon loaf1 #aja ,sandwiches for tea-room menus1 #dj1 #da list of1 #di-ej recipes for1 #acb-acd ,sausage1 #ic ,sauces1 apricot1 #afe chocolate1 #aeb cranberry1 #aff custard1 #aec dessert1 #aeb-aed dried peach1 #aff-afg egg1 hard1 #aec fruit1 #ec1 #afe-afg hard1 #aec-aed lemon1 #aed meat1 #ajf-ajh mustard1 #ajf prune1 #afg tartare1 #ajf-ajg tomato1 #ajg white1 #ajg-ajh ,scalloped corn1 #aae potatoes1 #abj-aba oysters1 #ajj salmon1 #aja tomatoes1 #abc-abd ,scrambled eggs and ham1 #aje ,sequence of foods in menus1 #c ,servings1 size of1 #h arrangement of1 #i ,shapes of food1 #i ,sherbets1 #ed ,shortcake1 #aej prunecot filling for1 #adi-aej strawberry filling for1 #aej ,snow pudding1 #afd-afe ,soups1 recipes for1 #gc-hj bouillon1 #gc-gd chicken1 #gd cream1 #db cream of celery1 #gf-gg cream of corn1 #gg cream of ,lima bean1 #gg-gh cream of pea1 #gh cream of spinach1 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