Quantity Cookery: Menu Planning and Cooking for Large Numbers

CHAPTER VI

Chapter 65,583 wordsPublic domain

RECIPES

In the pages that follow are some two hundred recipes for use in institutions. It will be noted that throughout these recipes, measures are used rather than weights. This for two main reasons. First, cooks, except for highly trained professionals, use measures more easily and with greater success than weights. Second, most institutions cannot afford an adequate number of accurate scales; and scales that are not accurate are worse than useless. Measures, on the other hand, are inexpensive and always available. It may be said that because of the amounts and the size of the measures used in large quantity cookery there is not the degree of inaccuracy which is found in measuring small quantities.

It is hoped the form of the recipes with the spaces for figuring costs and calories will be of value from the commercial and classroom standpoint.

Stars indicate those recipes in which left-overs may be used to particular advantage.

SOUPS

BOUILLON

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beef, cubed | |20 lb.| | | Bones, veal | |7-1/2 | | | Water |4 gal. | lb.| | | Peppercorns |2 tbsp. | | | | Salt |6 tbsp. | | | | Carrots, diced |2 c. | | | | Onions, diced |2 c. | | | | Celery, diced |2 c. | | | | Turnips, diced |2 c. | | | | Egg whites and shells |7 | | | | ----------------------+----------+------+--------+---------+----------

Cut the meat in cubes and soak two thirds of it in the cold water for about three fourths of an hour. Sear the remainder and add to the meat which is soaking. Heat the meat, veal bone and water to boiling and let simmer for four or five hours. Add the seasonings and the vegetables and cook until the vegetables are soft. Pour the whole through a colander and cool. When the fat has set, remove and clear by mixing the cold stock with the shells and slightly beaten whites of eggs. Bring the mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. Strain through two or three thicknesses of cheese cloth.

Number of servings 64-96 Amount of one serving 1/3 to 1/2 c. Calories in one serving______ Cost of one serving______

CHICKEN SOUP

Add the chopped onions, green peppers, rice, salt and celery salt to the chicken stock and cook until the rice is tender.

Number of servings 85 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

NOODLE SOUP

To make the noodles, beat the eggs lightly and add the flour and salt. This makes a very stiff mixture. Put the mixture on a board and roll as thin as possible. Sprinkle the dough with flour and roll it into a tight roll. From this, slice the noodles. Shake out and let dry. Heat the stock to boiling, add the seasonings and the noodles and cook until done. Noodles may be made up and kept for some time in the refrigerator.

Number of servings 96 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

TOMATO RICE SOUP

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Stock |5 gal. | | | | Green peppers |10 | | | | Onions | |1/2 lb.| | | Tomatoes |1 gal. | | | | Rice |2-1/2 c. | | | | Carrots, finely diced |1-1/2 c. | | | | Flour |3 c. | | | | Salt |1/3 c. | | | | Butter substitute |1-1/2 c. | | | | ----------------------+---------+-------+--------+---------+----------

Chop the onions, carrots and green peppers and add to the boiling salted stock and tomatoes. Add the rice and cook until the rice is tender. Melt the fat, stir in the flour and add to the hot liquid to thicken.

Number of servings 115 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

**VEGETABLE SOUP

--------------------+------------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST --------------------+------------+------+--------+---------+---------- Stock | 1-1/2 gal. | | | | Tomatoes, #10 cans | 2 | | | | Bay leaves | 3 | | | | Water | 1-1/2 gal. | | | | Carrots, diced | 1 pt. | | | | Celery, diced | 1 qt. | | | | Onions | |1 lb. | | | Rice | 1 c. | | | | Salt | 1/4 c. | | | | --------------------+------------+------+--------+---------+----------

Add the seasonings to the boiling stock, tomatoes and water. When the vegetables have become softened, add the rice and cook for 15 to 20 minutes. Do not strain.

Number of servings 96 Amount of one serving 3/4 c. Calories in one serving______ Cost of one serving______

CREAM OF CELERY SOUP

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Celery stock |6 qt. | | | | Onions | |1/4 lb.| | | Butter substitute | |3/4 lb.| | | Flour |3 c. | | | | Milk |7 qt. | | | | Paprika |1/2 tsp. | | | | Red pepper |1/4 tsp. | | | | Salt |1/4 c. | | | | ---------------------+----------+-------+--------+---------+----------

Make a celery stock by cooking the leaves and outside stalks in water to cover. Rub through a sieve. Cook finely chopped onion with the required amount of stock. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée and white sauce. Add paprika, red pepper and salt just before serving.

Number of servings 60 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

CREAM OF CORN SOUP

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Corn |1-1/2 gal.| | | | Water |1 qt. | | | | Onion | |1/2 lb.| | | Butter substitute |3/4 c. | | | | Flour |1-1/2 c. | | | | Milk |2 gal. | | | | Salt |1/4 c. | | | | Paprika |1/2 tsp. | | | | ---------------------+----------+-------+--------+---------+-----------

Cook the corn with the water and chopped onion and rub through a sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine white sauce with purée. Add salt and paprika just before serving.

Number of servings 64 Amount of one serving 3/4 c. Calories in one serving______ Cost of one serving______

CREAM OF LIMA BEAN SOUP

Cook the lima beans with the onion until soft and rub through a purée sieve. Melt the fat, stir in the flour and add hot milk to make a white sauce. Combine the purée and white sauce and add the salt just before serving.

Number of servings 50 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

CREAM OF PEA SOUP

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Peas |2 qt. | | | | Onion | |1/8 lb.| | | Bay leaf |1 leaf | | | | Milk |6 qt. | | | | Butter substitute |1/2 c. | | | | Flour |1 c. | | | | Salt |3 tbsp. | | | | ----------------------+---------+-------+--------+---------+----------

Cook the peas, together with their juice from the cans, and the onion and bay leaf until the peas are soft. Rub through a purée sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée with white sauce. Add salt just before serving.

Number of servings 38 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

CREAM OF SPINACH SOUP

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Spinach Juice |1 c. | | | | Onion | |1/8 lb.| | | Milk |6 qt. | | | | Butter substitute | |1/4 lb.| | | Flour |1 c. | | | | Salt |1 tbsp. | | | | ----------------------+---------+-------+--------+---------+----------

Chop the onion and add to one half of a #10 can of spinach and cook until the onions are tender. Scald the milk. Melt the fat and add the flour. When thoroughly mixed add to the hot milk, stirring constantly. When the spinach is seasoned, drain, rubbing lightly through a purée sieve until you obtain one cup of spinach juice. Add the spinach juice to the thickened milk and season.

Number of servings 35 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

CREAM OF TOMATO SOUP

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Tomatoes |1 gal. | | | | Bay leaves |2 | | | | Onion | |1/4 lb.| | | Sugar |1/8 c. | | | | Soda |2 tsp. | | | | Butter substitute |1/2 c. | | | | Flour |1 c. | | | | Milk |1 gal. | | | | Salt |2 tbsp. | | | | ----------------------+---------+-------+--------+---------+----------

Cook the tomatoes with the bay leaves and onion. Rub through a purée sieve and add the sugar and soda. Melt fat, stir in the flour and add hot milk to make a white sauce. Combine purée and white sauce by pouring purée into white sauce. Add salt just before serving.

Number of servings 36 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

OYSTER STEW

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Milk |4 gal. | | | | Oysters |1 gal. | | | | Salt |1/4 c. | | | | Paprika |1 tsp. | | | | Butter substitute | |1 lb. | | | ----------------------+----------+------+--------+---------+----------

Scald the milk and add the butter substitute, paprika and oysters. Cook until the edges of the oysters begin to curl. Add the salt just before serving. If the soup must stand some time before all is used, the oysters should be combined with the milk only as needed.

Number of servings 64 Amount of one serving 1 c. Calories in one serving______ Cost of one serving______

PEANUT BUTTER SOUP

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peanut butter | |6 lbs.| | | Milk |2 gal. | | | | Celery Stock |3 qt. | | | | Water |1-1/4 gal | | | | Flour |3/4 c. | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Add the water to the peanut butter and mix to a smooth paste. Heat the milk and celery stock, reserving sufficient liquid to make a paste of the flour. When the liquid is hot add the flour paste. When thickened add the peanut butter mixture and the salt.

Number of servings 100 Amount of one serving 3/4 c. Calories in one serving______ Cost of one serving______

MEATS

BEEF À LA MODE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Beef round | |50 lb.| | | Carrots, chopped |1 gal. | | | | Peppers, chopped |1-1/2 c. | | | | Tomatoes, #10 can |1 | | | | Onions, chopped | |1 lb. | | | Water |3 gal. | | | | Flour |2 c. | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Place the meat in a roasting pan in a hot oven to sear. When well seared, cover with water and continue cooking in a medium oven for from four to five hours. About an hour and a half before serving add the chopped carrots, peppers, onions and tomatoes, and salt. Just before serving thicken the stock with the flour mixed to a paste with water. The vegetables should be served with the meat.

Number of servings 200 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______

**CORNED BEEF HASH

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Corned beef | |20 lb.| | | Potatoes, cooked | |12 lb.| | | Onions | |1 lb. | | | Meat stock |3 qt. | | | | ----------------------+----------+------+--------+---------+----------

Soak and cook the corned beef until tender. Grind or chop the beef, potatoes and onion and mix with corned beef stock or gravy. Bake in a hot oven until brown. Serve with tartare sauce.

Number of servings 70 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

CREAMED DRIED BEEF ON TOAST

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Dried beef | |5 lb. | | | Flour |1 c. | | | | Butter substitute | |1 lb. | | | White sauce |2 gal. | | | | Bread, slices |40 | | | | ----------------------+----------+------+--------+---------+----------

Shred the dried beef in small pieces. Melt the fat and sauté the dried beef in it. Add to this one cup of flour and let brown with the beef. Follow the usual manipulation for white sauce, and when cooked combine with the beef and serve on toast.

Number of servings 80 Amount in one serving 1/2 c. and 1/2 slice of bread Calories in one serving______ Cost of one serving______

**HAMBURG BALLS

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Ground beef | |10 lb. | | | Crumbs |3 c. | | | | Salt |1/4 c. | | | | Milk |1 qt. | | | | Onion | |1/8 lb.| | | ----------------------+---------+-------+--------+---------+----------

Mix the meat well with crumbs, seasoning and milk. Shape in balls or cakes and bake in well-greased pans.

Number of servings 50 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______

**HASH

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, chopped |6 qt. | | | | Potatoes |6 qt. | | | | Onions |2/3 lb. | | | | Salt |1/2 c. | | | | Gravy or meat stock |3 qt. | | | | ----------------------+---------+-------+--------+---------+----------

Chop or grind the meat and potatoes. Mix with the onions and salt and moisten with the gravy or meat stock. Put in shallow pans and bake in the oven until brown.

Number of servings 60 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

**MEAT CROQUETTES

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, chopped |1 gal. | | | | Rice, uncooked |1 qt. | | | | Water |1 gal. | | | | Onions, chopped |1/3 lb. | | | | Salt |1/4 c. | | | | Stock to mix | | | | | Crumbs, sifted |4 c. | | | | Eggs |4 | | | | Milk |1/2 c. | | | | ----------------------+---------+-------+--------+---------+----------

Cook the rice in the boiling salted water to which the onions have been added, until the rice is tender. Add the chopped or cubed meat and if necessary additional stock to moisten. Using a dipper measuring half a cup per serving, mold the mixture into croquettes. Put the sifted crumbs on a board, roll the croquettes in the crumbs, dip in a dipping mixture made of eggs and milk, roll again in the crumbs and fry in deep fat. If desired, one gallon of cooked potatoes may be substituted for the rice, in which case the water also would be omitted.

Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

**MEAT LOAF

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Hamburger | |30 lb. | | | Salt |3/4 c. | | | | Bread crumbs |4 qt. | | | | Eggs, whole |6 | | | | Egg yolks |10 | | | | Milk |3 qt. | | | | Onions | |1 lb. | | | ----------------------+---------+-------+--------+---------+----------

Mix the salt, bread crumbs and onions with the meat. Beat the eggs slightly and add to the milk. Combine with the meat and mix thoroughly. Weigh out into loaf pans which have been well greased. Be careful to press the meat well into the corners of the pan and avoid having the center of the meat higher than the edges. Bake in a medium hot oven until the meat is done. This makes nine five-pound loaves, cutting twenty-four slices each.

Number of servings 216 Amount in one serving 1 slice Calories in one serving______ Cost of one serving______

**MEAT LOAF WITH TOMATO AND CELERY

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, ground | |20 lb. | | | Crumbs |5 qt. | | | | Milk |3 qt. | | | | Tomatoes |3 qt. | | | | Celery, chopped |2 qt. | | | | Eggs |10 | | | | Salt |1/3 c. | | | | Onions | |1/2 lb.| | | ----------------------+---------+-------+--------+---------+----------

Add the crumbs, tomatoes, chopped celery, salt and onions to the meat and mix well. Beat the eggs slightly, add the milk and mix with the meat. Weigh out into well-greased loaf pans and bake in a medium oven. In order to make the loaves uniform be careful to press the meat well into the corners of the pans and avoid having the center of the loaf higher than the sides. One pound of hamburg steak, as purchased, will make nine servings when the other ingredients that go into the loaf have been added.

Number of servings 180 Amount in one serving 1/5 pound, after cooking Calories in one serving______ Cost of one serving______

MEAT PIE

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Stew meat |20 lb. | | | | Water |2 gal. | | | | Onions |1/2 c. | | | | Potatoes, diced |2 qt. | | | | Salt |1/3 c. | | | | Flour |4 c. | | | | Biscuit recipe (see |2/3 | | | | page 124) |of recipe| | | | ----------------------+---------+-------+--------+---------+----------

Cut the meat in one-inch cubes and cover with boiling water. Cook just below the boiling point. When the meat is almost tender add the salt, onions and potatoes. Mix the flour to a paste with water and thicken the stock just before serving. Serve one half cup of stew with one biscuit. The biscuit may be baked separately or the stew may be poured into baking pans, covered with biscuits and the biscuits baked in the oven.

Number of servings 100 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

**MEAT PIE WITH DRESSING

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Dressing |5 qt. | | | | Meat, cubed |4-1/2 qt.| | | | Onion | |1/4 lb.| | | Salt |6 tbsp. | | | | Meat stock |3 qt. | | | | Flour |2 c. | | | | Bread crumbs |1 c. | | | | Butter substitute |2 tbsp. | | | | ----------------------+---------+-------+--------+---------+----------

Cut left-over meat into one-inch cubes and heat in a gravy made of the seasoned and thickened stock. Line a baking pan with dressing, leaving a well in the center. Fill this with the meat and gravy and cover with the buttered crumbs. Bake in a hot oven until brown. When serving, both meat and dressing should be given.

Number of servings 50 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

MEAT STEW

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Meat, cubed | |20 lb. | | | Water |3 gal. | | | | Onions | |1/2 lb.| | | Carrots |1-1/4 qt.| | | | Potatoes |5 qt. | | | | Flour |3 c. | | | | Salt |1/2 c. | | | | ----------------------+---------+-------+--------+---------+----------

Cover the cubed meat with boiling water and cook just below the boiling point until tender. About one hour before serving time add the onions, carrots and salt. The potatoes may be added later, since they require less cooking. Mix the flour to a paste with water and thicken the stew after the vegetables are tender.

Number of servings 96 Amount in one serving 3/4 c. Calories in one serving______ Cost of one serving______

RIB ROAST OF BEEF

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Rib roast | |50 lb.| | | Salt |2/3 c. | | | | Water |1-1/2 to | | | | | 2 gal .| | | | Flour |3-4 c. | | | | ----------------------+----------+------+--------+---------+----------

Place the meat in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Baste or turn as is necessary. Mix the flour to a paste with water and use in making the gravy.

Number of servings 125 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______

SWISS STEAK

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Round steak, 1 in. | | | | | thick | |20 lb. | | | Flour |2-1/2 c. | | | | Salt | 1/4 c. | | | | Water |1-1/2 gal.| | | | ---------------------+----------+-------+--------+---------+----------

Trim the steak. Mix the flour and salt and pound into the steak. Sear the steak in a pan on the top of the stove, put into a roasting pan, cover with water and cook slowly for from three to four hours.

Number of servings 45 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______

WEINERS

----------------------+---------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ----------------------+---------+-------+--------+---------+---------- Weiners | |10 lb. | | | ----------------------+---------+-------+--------+---------+----------

Wash the weiners and cut the links apart. Put them in boiling water and cook until they swell and start to burst. Drain and serve.

Number of servings 40-42 Amount in one serving 2 Calories in one serving______ Cost of one serving______

CHICKEN AND BISCUIT

Heat the stock and season with the onion, salt and celery salt. Thicken with the flour mixed to a paste with some of the cold stock which has been reserved. Add the chicken meat, and serve with baking-powder biscuits or on toast. _In ordering chicken_ for the above recipe, _three and a half to four pounds of chicken, New York dressed, must be ordered for every pound of cooked chicken meat which is desired_. In cooking chicken care should be taken to cool the chicken and stock as quickly as possible and then put into the refrigerator. The chicken should be cooled out of the stock. From fifty pounds of chicken, New York dressed, approximately five gallons of stock may be obtained.

Number of servings 150 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

CHICKEN À LA KING

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chicken fat |3 c. | | | | Flour |1-1/2 qt. | | | | Chicken stock |2 gal. | | | | Onions, chopped |1/4 c. | | | | Milk |1/2 gal. | | | | Salt |1/3 to | | | | | 1/2 c.| | | | Cooked chicken meat, | | | | | cubed |7-1/2 qt. | | | | Pimentos, chopped |1 qt. | | | | Green peppers, chopped|1 qt. | | | | Fresh mushrooms | |2 lb. | | | or | | | | | Canned mushrooms |3 cans | | | | Butter | |1 lb. | | | Egg yolks |16 | | | | Toast, 1/2 slices |150 | | | | ----------------------+----------+------+--------+---------+----------

Heat the stock with the onion. Melt the chicken fat, add the flour, and when well mixed add to the boiling stock, stirring rapidly. Add the scalded milk, the green peppers, pimentos and cubed chicken. Sauté the mushrooms in the butter and add. Beat the yolks and add them with the salt, last. Serve on toast, in bread cases or patty shells.

Number of servings 150 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

CHICKEN CROQUETTES

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Chicken meat, cubed | |5 lb. | | | Rice |3 c. | | | | Chicken |3 qt. | | | | Parsley |1 tbsp. | | | | Lemon juice |1 tbsp. | | | | Celery salt |1 tsp. | | | | Paprika |1 tsp. | | | | Salt |1/4 c. | | | | Onion juice |2 tbsp. | | | | Flour |1-1/2 c. | | | | Chicken stock |1 qt. | | | | Eggs |8 | | | | Milk |1 c. | | | | Crumbs, sifted |2 qt. | | | | ----------------------+----------+------+--------+---------+----------

Wash the rice and add to the boiling chicken stock to which has been added all of the seasonings. Make a thick white sauce, using the one quart of the chicken stock and the flour. Combine with the rice, white sauce, and add the cubed chicken meat and cool. Form the mixture into croquettes, dip into sifted crumbs, then into a dipping mixture made of the eggs and milk and then in crumbs and fry in deep fat.

Number of servings 50 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

ROAST LAMB

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Lamb | |50 lb.| | | Salt |2/3 c. | | | | Water |1-1/2 to | | | | | 2 gal. | | | | Flour |3-4 c. | | | | ----------------------+----------+------+--------+---------+----------

Wash the lamb, put in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Mix the flour to a paste with water and use in making the gravy.

Number of servings 125-150 Amount in one serving 1/3 to 2/5 lb. Calories in one serving______ Cost of one serving______

BAKED HAM

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Hams, 15 lbs. each |3 |45 lb.| | | Sugar |6 c. | | | | Vinegar |4 c. | | | | Cloves, whole |1/4 c. | | | | Crumbs |1 c. | | | | ----------------------+----------+------+--------+---------+----------

Put the hams in a kettle, cover with water and bring to a boil. Simmer for three to four hours or until they are done. When tender remove from water, peel off the skin and place in a baking pan. Stick the cloves into the hams and pour over them a syrup made of the vinegar and brown sugar. Sprinkle them with crumbs and brown in a hot oven.

Number of servings 175 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______

BREADED PORK CHOPS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Pork chops | |20 lb.| | | Bread crumbs | 5 c. | | | | Eggs | 10 | | | | Milk | 1-1/4 c. | | | | Salt | 2/3 c. | | | | ----------------------+----------+------+--------+---------+----------

Make a dipping mixture of the eggs and milk. Add to this the salt. Dip the chops in the mixture, then in the crumbs and place in a well-greased pan and cook the chops in a medium hot oven. Pork should be well cooked.

Number of servings 80-85 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______

PORK CHOPS WITH DRESSING

Place the pork chops in a well-greased baking pan. Sprinkle with salt, and in the center of each put a quarter of a cup of dressing. Bake in a medium hot oven until the pork is well cooked. To make the dressing, melt the fat and add to it the finely chopped onions. When brown pour over the broken bread. Add the salt and hot water sufficient to moisten. Avoid getting the dressing too wet.

Number of servings 80 Amount in one serving 1/4 lb. and 1/4 c. dressing Calories in one serving______ Cost of one serving______

ROAST PORK

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Loin of pork | |50 lb.| | | Salt |3/8 c. | | | | Water |2-1/2 to | | | | Onions | 3 gal. |1 lb. | | | Flour |5 to 6 c. | | | | ----------------------+----------+------+--------+---------+----------

Put the pork in a roasting pan in a hot oven and cook until well seared and brown. Add the salt and water and continue cooking, turning the meat or basting as is necessary. When the meat is almost tender add the chopped onions to the stock to flavor. When tender remove the meat from the pan and thicken the stock on top of the stove with the flour mixed to a thin paste with water. The gravy must be strained to remove the chopped onion.

Number of servings 125 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______

SAUSAGE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sausage | |10 lb.| | | Bread crumbs |3 c. | | | | Salt |1/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Mix the sausage, bread crumbs and salt and mold into flattened balls. There should be four servings to the pound. An ice-cream dipper of the right size may be used to keep the balls uniform in size.

Number of servings 44 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______

BREADED VEAL

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal, round steak | |20 lb.| | | Salt |1/2 c. | | | | Eggs |8 | | | | Milk |1 c. | | | | Bread crumbs, sifted |2 qt. | | | | ----------------------+----------+------+--------+---------+----------

Trim the steak and cut into pieces the size of one serving. Beat the eggs, add the salt and the milk. Dip the meat in the milk and egg mixture, then into the crumbs, put into a well-greased roasting pan and cook in a moderate oven. Turn as is necessary. Veal should be thoroughly cooked.

Number of servings 80 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______

BREADED VEAL HEARTS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal hearts | |20 lb.| | | Bread crumbs, sifted |2 qt | | | | Milk |1 c. | | | | Eggs |8 | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Wash and slice the hearts. Make a dipping mixture of the eggs, milk and salt. Dip the hearts in this mixture, then in the crumbs. Place in a well-greased roasting pan and cook in a moderate oven until brown and tender. Turn as is necessary. Veal should be thoroughly cooked.

Number of servings 80 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______

ROAST VEAL

---------------------+----------+-------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+----------+-------+--------+---------+---------- Veal, round | |50 lb. | | | Salt |2/3 c. | | | | Onions | |1/4 lb.| | | Flour |5 c. | | | | Water |2-1/2 gal.| | | | ---------------------+----------+-------+--------+---------+----------

Wash or wipe the meat and place in a roasting pan in a hot oven. When seared, add the salt and water and continue roasting, basting and turning frequently until the meat is tender. Remove the meat from the pan, add the onion and cook. Additional water may be added to the stock. Thicken with the flour mixed to a paste with water.

Number of servings 200 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______

VEAL BIRDS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal round steak | |20 lb.| | | Dressing |6 qt. | | | | Milk |2 qt. | | | | Water |2 qt. | | | | Salt |1 c. | | | | Fat |1 qt. | | | | ----------------------+----------+------+--------+---------+----------

Trim the veal and cut in pieces about four to five inches long and two and one half inches wide. The scraps of meat that are trimmed off may be added to the dressing. Salt the meat, cover with dressing, roll, and fasten with toothpicks. Melt the fat in a skillet on top of the stove and sear until brown. Put the birds into a baking pan and pour the milk and water around them. Bake in a moderate oven until tender. Four birds may be obtained from one pound of meat.

Number of servings 80 Amount in one serving 1/4 lb. Calories in one serving______ Cost of one serving______

VEAL HEARTS EN CASSEROLE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Veal hearts | |20 lb.| | | Flour |2-1/2 c. | | | | Salt |1/2 c. | | | | Bacon fat |2 c. | | | | Stock |1-1/2 gal.| | | | Green peppers, chopped|1 c. | | | | Onions |1 lb. | | | | Carrots, diced |1 c. | | | | Parsley, chopped |1/4 c. | | | | Celery salt |1/4 c. | | | | Peppercorns |2 tbsp. | | | | ----------------------+----------+------+--------+---------+----------

Wash and slice the hearts, dredge in flour and salt and brown in the bacon fat. Put the hearts into a roasting pan, pour the stock over them and add the remaining seasonings and cook in a slow oven until the heart is tender.

Number of servings 50 Amount in one serving 2/5 lb. Calories in one serving______ Cost of one serving______

CREAMED SWEETBREADS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Sweetbreads | |5 lb. | | | Water |1 gal. | | | | Vinegar |1/2 c. | | | | Salt |1/8 c. | | | | White sauce |3 qts. | | | | Butter substitute |1 c. | | | | Paprika |2 tsp. | | | | Salt |1/8 c. | | | | Bread |24 slices | | | | ----------------------+----------+------+--------+---------+----------

If frozen, soak the sweetbreads in cold water for an hour to thaw, then parboil in acidulated, salted water until tender, about half an hour. When cooked, drain and plunge into cold water. Remove the tough connecting membrane. Make the white sauce using the white sauce recipe, add the fat and paprika and reheat the sweetbreads in the sauce. Serve with half a slice of toast per person.

Number of servings 48 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______

LIVER AND BACON

---------------------+--------+---------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST ---------------------+--------+---------+--------+---------+---------- Liver | |8 lb. | | | Bacon | |1-3/4 lb.| | | Salt |2 tbsp. | | | | Eggs |4 | | | | Milk |1/4 c. | | | | Crumbs |3 c. | | | | ---------------------+--------+---------+--------+---------+----------

Slice the liver thin and cut in pieces the size of a serving. Pour hot water over the liver and let stand fifteen minutes. Drain the liver. Make a dipping mixture of the eggs and milk and add the salt to it. Dip the liver in the mixture, then in the crumbs and place in a well-greased baking pan. Cook in a slow oven until well browned and until the liver is done. Place the bacon in rows in a baking sheet and cook in a hot oven until brown. Place a strip of bacon on top of each piece of liver and serve.

Number of servings 48 Amount in one serving 1/6 lb. liver and 1 slice bacon Calories in one serving______ Cost of one serving______

TONGUE

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Tongue, fresh | |20 lb.| | | Water |2 gal. | | | | Salt |1 c. | | | | Vinegar |2 c. | | | | ----------------------+----------+------+--------+---------+----------

Wash the tongues thoroughly. Put in a kettle and cover with boiling water to which the salt and vinegar have been added. Cook below the boiling point until the tongues are tender. Remove the outer skin of the tongue. Slice thin and serve with mustard sauce.

Number of servings 60 Amount in one serving 1/3 lb. Calories in one serving______ Cost of one serving______

FISH

CODFISH BALLS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Boneless cod | |2 lb. | | | Eggs |30 | | | | Potatoes, raw, diced | |10 lb.| | | Butter substitute |3/4 c. | | | | Paprika |2/3 tsp. | | | | ----------------------+----------+------+--------+---------+----------

Shred the codfish and add to the potatoes and cook in boiling water until the potatoes are tender. Drain thoroughly, add the beaten eggs, butter substitute, paprika and mash until smooth. Fry the codfish mixture in deep fat, using an eight-to-the-quart size ice-cream dipper to keep the servings uniform. Since this mixture contains a large number of eggs, the balls do not require dipping in eggs and crumbs.

Number of servings 65 Amount in one serving 1/2 c. Calories in one serving______ Cost of one serving______

FRIED HALIBUT

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Halibut | |20 lb.| | | Salt | 2/3 c. | | | | Crumbs | 5 c. | | | | Eggs | 5 | | | | Milk | 3/4 c. | | | | ----------------------+----------+------+--------+---------+----------

Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender.

Number of servings 50 Amount in one serving 2/3 lb. Calories in one serving______ Cost of one serving______

FRIED OYSTERS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Oysters |1 gal. | | | | Bread crumbs |2 qt. | | | | Eggs |8 | | | | Milk |1 c. | | | | Salt |1/2 c. | | | | ----------------------+----------+------+--------+---------+----------

Look over the oysters carefully and remove the shells. Dip them in a dipping mixture made of milk, eggs and salt. Let drain to remove surplus liquid, dip in the crumbs and fry in deep fat.

Number of servings 56 Amount in one serving 5 Calories in one serving______ Cost of one serving______

OYSTER COCKTAIL

Look over the oysters carefully and put in cocktail glasses. Mix the lemon juice, catsup, grated onion, tabasco sauce and salt, and pour over the oysters. Sprinkle the top with chopped celery and peppers.

Number of servings 40 Amount in one serving 1/3 c. Calories in one serving______ Cost of one serving______

**SCALLOPED OYSTERS

----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Broken bread |2 qt. | | | | Broken crackers |2 qt. | | | | Milk |1 qt. | | | | Salt |1/2 tbsp. | | | | Onion juice |2 tbsp. | | | | Butter substitute |2 tbsp. | | | | Oysters |2 qt. | | | | ----------------------+----------+------+--------+---------+----------

Look over the oysters carefully for shells. Scald the milk and pour over the crackers, broken bread, salt, onion juice and butter substitute and