CHAPTER VII

TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES

+-----------------------------------+-------+---------------+--------+ |FOOD MATERIAL |WEIGHT |MEASURE |CALORIES| +-----------------------------------+-------+---------------+--------+ |Apples, A. P.,[A] fresh |6 oz. |1 apple | | | | |100 size | | | | |box apples | | |Apples, diced, half-inch cubes |1 lb. |4-1/3 c. | | |Apricots, dried, A. P.[A] |1 lb. |3 c. | | | 1 lb. apricots soaked and cooked | | | | | equals 4-1/2 cups without | | | | | juice. | | | | | 1 lb. apricots after soaking and | | | | | cooking weighs 2-1/2 lb., | | | | | without juice. | | | | |Baking powder |1 lb. |2-1/8 c. | | |Bananas, A. P.[A] |1 lb. |3 medium sized | | |Beans, dried lima, uncooked |1 lb. |2-2/3 c. | | | 1 lb. dried lima beans soaked and| | | | | cooked equals 6-1/2 cups | | | | | 1 lb. dried lima beans after | | | | | soaking and cooking | | | | | weighs 2 lb. 9 oz. | | | | |Beans, kidney, A. P.[A] |1 lb. |2-2/3 c. | | | 1 lb. kidney beans soaked and | | | | | cooked equals 7 cups. | | | | | 1 lb. kidney beans after soaking | | | | | and cooking weighs | | | | | 2 lb. 6-1/2 oz. | | | | |Beans, navy, A. P.[A] |1 lb. |2-1/3 c. | | | 1 lb. navy beans soaked and | | | | | cooked equals 6 cups. | | | | | 1 lb. navy beans after soaking | | | | | and cooking weighs 2 lb. 3 oz. | | | | |Beets, diced, cooked |1 lb. |2-1/2 c. | | |Bran |1 lb. |10-1/2 c. | | |Bread, soft, broken |1 lb. |9 c. | | |Bread, broken stale |1 lb. |9 c. | | |Bread crumbs, stale, finely sifted |1 lb. |3-1/3 c. | | |Butter |1 lb. |2 c. | | |Cabbage, shredded |1 lb. |5-1/2 c. | | |Celery, quarter-inch pieces |1 lb. |4 c. | | |Carrots, diced |1 lb. |4 c. | | |Cheese, cottage, A. P.[A], unmixed |1 lb. |2-2/3 c. | | |Cheese, N. Y. or Wisc. cream, |1 lb. |2-2/3 c. | | | fresh, cubed or cut fine | | | | |Chicken, cooked and cubed |1 lb. |3 c. | | |Chocolate, cut fine |1 lb. |3-1/2 c. | | |Cinnamon, ground |1 lb. |4 c. | | |Cloves, ground |1 lb. |3-3/4 c. | | |Cocoa |1 lb. |4 c. | | |Cocoanut, short |1 lb. |7 c. | | |Coffee, medium ground |1 lb. |4-2/3 c. | | |Corn, canned |1 lb. |1-3/4 c. | | |Corn meal |1 lb. |3 c. | | | 1 lb. corn meal when cooked | | | | | equals 3-1/2 qt. | | | | |Cornstarch |1 lb. |3-1/8 c. | | |Crackers, 2 inches by 2 inches |1 lb. |108 | | |Crackers, sodas, whole |1 lb. |56 | | |Crackers, broken |1 lb. |10 c. | | |Cranberries, uncooked |1 lb. |5 c. | | |Eggs, whole in shell |1 lb. |8 | | |Egg whites |1/2 lb.|8 whites = 1 c.| | |Egg yolks |1/2 lb.|12 yolks = 1 c.| | |Farina, uncooked |1 lb. |2-2/3 c. | | | 1 lb. farina when cooked equals | | | | | 3 qts. | | | | |Figs, layer, whole |1 lb. |2-1/2 c. | | |Figs, layer, cut fine |1 lb. |3 c. | | |Flour, graham |1 lb. |3-2/3 c. | | |Flour, wheat, unsifted |1 lb. |3-1/2 c. | | |Gelatin, granulated |1 lb. |3 c. | | |Ginger |1 lb. |4-1/4 c. | | |Grapenuts |1 lb. |3-7/8 c. | | |Grapes, cut and seeded as for salad|1 lb. |2-3/4 c. | | |Hamburg steak, raw |1 lb. |2 c. | | |Hominy, pearl |1 lb. |2-1/2 c. | | |Lard substitute or compound |1 lb. |2-1/8 to | | | | |2-1/2 c. | | |Lemons, 300 size |1 lb. |4 lemons | | |Lemon juice | |4 to | | | | |5 lemons = 1 c.| | |Lettuce, average head size |9 oz. |1 head or 10-12| | | | |salad leaves | | |Macaroni, broken 1-1/2 inch pieces |1 lb. |5 c. | | | 1 lb. macaroni when cooked | | | | | equals 3 qt. | | | | |Molasses |1 lb. |1-1/3 c. | | |Mustard |1 lb. |5 c. | | |Nutmeats, English walnuts, whole |1 lb. |4-3/4 c. | | |Nutmeats, English walnuts, chopped |1 lb. |4 c. | | |Nutmeg, ground |1 lb. |3-1/2 c. | | |Oats, rolled |1 lb. |5-1/2 c. | | | 1 lb. oats when cooked equals | | | | | 2-1/3 qts | | | | |Oils, cottonseed |1 lb |2-1/8 c. | | |Oleomargarine |1 lb. |2 c. | | |Oranges, diced |1 lb. |2-1/3 c. | | |Oranges, whole, 126 size |8 to | | | | |9 oz. |1 orange | | |Onions, chopped |1 lb. |3 c. | | |Paprika |1 lb. |3-3/4 c. | | |Peaches, dried |1 lb. |3 c. | | | 1 lb. peaches soaked and cooked | | | | | equals 4-1/4 cups without | | | | | juice. | | | | | 1 lb. peaches soaked and cooked | | | | | weighs 2-1/2 lb. without juice.| | | | |Peas, canned, drained |1 lb. |2-2/3 c. | | |Pepper, white |1 lb. |4-1/4 c. | | |Pickles, whole |1 lb. |16 if | | | | |3 in. length | | | | |22 if | | | | |2 in. length | | |Pickles, chopped |1 lb. |3 c. | | |Pineapple, canned broken pieces |1 lb. |2 c. | | |Potatoes, unpeeled |1 lb. |3 medium sized | | |Potatoes, peeled |3/4 lb.|1 lb. before | | | |after |peeling | | | |peeling| | | |Potatoes, diced for creaming |1 lb. |2-1/3 c. diced | | | | |before peeling | | |Prunes, A. P.[A] |1 lb. |2-1/2 c. | | | 1 lb. prunes soaked and cooked | | | | | equals 3 cups without juice. | | | | | 1 lb. prunes soaked and cooked | | | | | weighs 1-5/8 lbs. without | | | | | juice. | | | | |Pumpkin, canned |1 lb. |1-3/4 c. | | |Raisins, seeded |1 lb. |2-1/2 c. | | |Raisins, seedless |1 lb. |3 c. | | |Rice, whole |1 lb. |2-1/8 c. | | | 1 lb. of rice when cooked | | | | | equals 2 qt. | | | | |Salmon |1 lb. |2 c. | | |Salt |1 lb. |2-3/8 c. | | |Soda |1 lb. |2 c. | | |Spaghetti |1 lb. |5 c. | | | 1 lb. spaghetti when cooked | | | | | equals 2-3/4 qt. | | | | |Spinach |1 lb. |2 c. | | |String beans, canned |1 lb. |2 c. | | |Sugar, brown |1 lb. |2-3/4 c. | | |Sugar, granulated |1 lb. |2-1/8 c. | | |Sugar, powdered |1 lb. |2-3/4 c. | | |Tapioca, pearl |1 lb. |2-3/4 c. | | | 1 lb. of tapioca soaked and | | | | | cooked equals 7-1/2 c. | | | | |Tea |1 lb. |8 c. | | |Tuna fish |1 lb. |2 c. | | +-----------------------------------+-------+---------------+--------+

[Note A: A. P. = As purchased.]

INDEX

Appearance of food, 8, 9

Apple and celery salad, 137

Apple dumpling, 143

Apple pie filling, 178-179

Apple-sauce cake, 168

Apple tapioca, 154

Apples, baked, 155

Apricot pie filling, 179

Apricot sauce, 165

Asparagus, 46 creamed, 108 creamed fresh, 108-109 on toast, fresh, 109

Bacon muffins, 125

Baked beans, 109

Banana cream cake, 168-169

Banana cream pie filling, 182-183

Banana salad, 137

Beans, 46 baked, 109

Beans, Lima, with green peppers and pimentos, 110 string, 110-111

Beef, 42-43 dried, on toast, 82 rib roast, 87

Beef à la mode, 81

Beets, 47 buttered, 111

Beverages for cafeteria menus, 13 for tea-room menus, 40, 41 list of, 56 recipes for, 187-190

Birds, veal, 95

Biscuits, baking-powder, 124

Blanc mange, chocolate, 157 date nut, 158-159

Blueberry pie filling, 179-180

Boiled salad dressing, 141

Bouillon, 73-74

Bran muffins, dark, 127

Bread, brown, 129 muffins, 125-127 nut, 129 quick, 48-49 rolls, 49, 125, 130-131 white, 131 yeast, 49

Bread for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 recipes for, 124-132

Bread pudding, 143-144

Breaded veal, 93-94

Brown Betty, 144

Brown bread, 129

Browned potatoes, 118

Buttered beets, 111 cabbage, 112 carrots, 112-113 and peas, 113 onions, 117 peas, 117-118

Butterscotch pie filling, 183

Cabbage, 47 buttered, 112 creamed, 112 in vinegar, 111

Cabbage salad, 134

Cafeteria, menus for, 11, 13-36

Cake, apple-sauce, 168 banana cream, 168-169 caramel, 170 chocolate, 170-171 chocolate cup, 171 orange and raisin cup, 173 spice, 173-174 white, 175

Cakes, list of, 54-55 recipes for, 168-178

Carrot and raisin salad, 134

Carrot plum pudding, 148

Carrots, 47 buttered, 112-113 and peas, 113 creamed, 113

Cauliflower, 47

Caramel Bavarian cream, 156

Caramel cake, 170

Caramel frosting, 176-177

Caramel tapioca, 156

Celery, 46 creamed, 114

Chart of foods, seasonal, 57-59

Cheese dishes, 45

Cheese fondue, 102

Chicken, 44

Chicken à la king, 89

Chicken and biscuit, 88

Chicken croquettes, 89-90

Chicken salad, 140

Chicken soup, 74

Chocolate, hot, 189

Chocolate blanc mange, 157

Chocolate bread pudding, 144-145

Chocolate cake, 170-171

Chocolate cup cakes, 171

Chocolate filling, 175-176

Chocolate frosting, 177

Chocolate icing, 177

Chocolate pie filling, 184

Chocolate pudding, 157

Chocolate rice pudding, 151

Chocolate sauce, 152

Chocolate soufflé, 145

Chops, breaded pork, 91-92 pork, with dressing, 92

Cocktails, fruit, 160 oyster, 99

Codfish, 44 balls, 97-98

Coffee, urn, 189-190

Color in food, 9

Combinations of food, 59-61

Combination vegetable salad, 135

Cookies, fruit oatmeal crumb, 171-172 sugar, 174

Corn, 46 scalloped, 115

Corned beef hash, 81-82

Corn-meal muffins, 126

Corn pudding, 114

Cornstarch pudding, 158

Corn with green peppers and pimentos, 115

Cost in menu-making, 6

Cottage cheese croquettes, 102-103

Cottage cheese salad with celery and green peppers, 138-139

Cottage cheese salads, 51

Cottage cheese sandwich filling, 132

Cottage pudding, 145-146

Cranberry and raisin pie filling, 180

Cranberry jelly, 166

Cranberry sauce, 166

Creamed asparagus, 108-109 cabbage, 112 carrots, 113 celery, 114 onions, 117 peas, 118 potatoes, 119

Cream filling, 176

Cream of celery soup, 76-77

Cream of corn soup, 77

Cream of Lima bean soup, 77-78

Cream of pea soup, 78

Cream of spinach soup, 78-79

Cream of tomato soup, 79

Cream pie filling, 184-185

Cream soup, 42

Croquettes, chicken, 89-90 cottage cheese, 102-103 meat, 83 rice, 122

Crumb muffins, 126-127

Custard, baked, 155

Custard pie filling, 185

Custard sauce, 153

Cutlets, egg, 105

Date nut blanc mange, 158-159

Date torte, 159

Deviled egg salad, 139-140

Desserts, list of, 51-56 for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 recipes for cold, 154-165 recipes for hot, 143-154

Dietetic principles in menus, 1, 3, 5

Dressings for salad, boiled, 141 French, 141 mayonnaise, 142 Thousand Island, 142

Dried beef on toast, creamed, 82

Dried peach pie filling, 180

Dried peach sauce, 166-167

Egg cutlets, 105

Egg hard sauce, 153

Egg sandwich filling, 132-133

Eggplant, 47 fried, 116

Eggs, 45

Eggs and ham, scrambled, 105

Equipment for preparing menus, 5, 6

Fig tapioca, 159-160

Filling, apple pie, 178-179 apricot pie, 179 banana cream pie, 182-183 blueberry pie, 179-180 butterscotch pie, 183 chocolate, 175-176 chocolate pie, 184 cranberry and raisin pie, 180 cream, 176 cream pie, 184-185 custard pie, 185 dried peach pie, 180 gooseberry and raisin pie, 181 lemon, 176 lemon pie, 185-186 loganberry pie, 181-182 pineapple pie, 186 pumpkin pie, 187 rhubarb pie, 182

Fillings for cakes, 168-178 for pies, 178-187 for sandwiches, 132-134 for shortcake, 149-150, 150-151

Fish, list of, 44 recipes for, 97-102

Fish salads, 51

Flavor of food, 10

Form of service, 4, 7

Forms for special dinners, 70-72 meat order, 66-67 menu, 67-69 use of printed, 66

French fried potatoes, 119

French salad dressing, 141

Fried salmon, 100 oysters, 99

Fritters, 146

Frostings, caramel, 176-177 chocolate, 177 white, 177-178

Fruit cobbler, 146-147

Fruit cocktail, 160

Fruit gelatin, 160-161

Fruit oatmeal crumb cookies, 171-172

Fruit punch, 187-188

Fruit salad, 138

Fruit salads, list of, 51

Fruit sandwich filling, 133

Fruit sauces, 53 recipes for, 165-167

Fruit whip, 161

Garnishes, 63-65

Ginger-ale lemonade, 188

Gingerbread, 172

Glazed sweet potatoes, 121

Gooseberry and raisin pie filling, 181

Graham muffins, 127

Grapefruit salad, 138

Grapenut pudding, 147-148

Halibut, 44 fried, 98

Ham, baked, 91

Hamburg balls, 82

Ham sandwich filling, 133-134

Hard sauce, 153-154

Hash, 83 corned beef, 81-82

Hearts, breaded veal, 94 veal in casserole, 95-96

Hominy, 47

Ice creams, 53-54

Ices, 54

Lamb, 43 roast, 90

Left-overs, 14 utilization of, 6-7, 61-62, 73

Lemonade, 188 ginger-ale, 188

Lemon filling, 176

Lemon pie filling, 185-186

Lemon sauce, 154

Liver and bacon, 96-97

Lobster salad, 140

Loganberry pie filling, 181-182

Macaroni, 47

Macaroni and cheese, 103

Maple nut mold, 161-162

Mashed potatoes, 119-120 rutabagas, 122-123

Mayonnaise dressing, 142

Measures, use of, 73

Meat croquettes, 83

Meat dishes, miscellaneous, 45

Meat for cafeteria menu, 11 for tea-room menu, 37, 39, 40, 41

Meat loaf, 84 with tomato and celery, 84-85

Meat order form, 66-67

Meat pie, 85 with dressing, 86

Meat salads, 51

Meat stew, 86

Meat substitutes, 45 recipes for, 102-106

Meats, list of, 42-44 recipes for, 81-97

Menu form, 67-69

Menu planning, 1-7, 13 charts and lists for, 42-62 consideration of patrons in, 2 dietetic principles in, 1, 3, 5 equipment in, 5, 6 for an institution, 1-2, 3, 4, 5, 6 for a school lunch, 2 left-overs in, 6-7 variety of food in, 3, 4, 5

Menus, breakfast, 14, 16, 18, 20-21, 23, 25, 27-28, 29-30, 32, 34-35 dinner, 15-16, 17-18, 20, 22-23, 24-25, 26-27, 29, 31-32, 33-34, 36 lunch, 14-15, 16-17, 19, 21-22, 23-24, 26, 28, 30-31, 32-33, 35, 37 standard cafeteria, 11 tea-room, 36-41 thirty days' menus for cafeteria, 13-36

Mousse, 53

Muffins, bacon, 125 corn-meal, 126 crumb, 126-127 dark bran, 127 graham, 127 plain, 128 raised, 127

Mustard sauce, 106

Mutton, 43

Noodle soup, 75

Norwegian prune pudding, 162-163

Nut bread, 129

Odor of food, 9

Old-fashioned baked rice pudding, 151-152

Onions, 47 buttered, 117 creamed, 117

Orange and raisin cup cakes, 173

Oyster cocktail, 99

Oyster stew, 80

Oysters, 44 fried, 99 scalloped, 100

Palatability of food, 8

Parsley buttered potatoes, 120

Parsnips, 48

Peanut butter soup, 80

Peas, 48 buttered, 117-118 creamed, 118

Peppers, 48

Pie crust, 178

Pie fillings, 178-179

Pie, meat, 85 with dressing, 86 Washington, 174-175

Pies, one-crust, 56 two-crust, 55-56

Pineapple pie filling, 186

Pineapple pudding, 162-163

Pineapple tapioca pudding, 163-164

Pork, 43 roast, 92-93

Pork chops breaded, 91-92 with dressing, 92

Potato salad, 135

Potatoes, 45-46 browned, 118 creamed, 119 French fried, 119 glazed sweet, 121 mashed, 119-120 parsley buttered, 120 scalloped, 120-121 stuffed baked, 121

Potatoes for cafeteria menu, 12

Prune and cottage cheese salad, 139

Prunecot filling for shortcake, 149-150

Prune gelatin, 163

Prune pudding, 149

Prune sauce, 167

Pudding, bread, 143-144 carrot plum, 148 chocolate, 157 chocolate bread, 144-145 chocolate rice, 151 cold, 52-53 corn, 114 cornstarch, 158 cottage, 145-146 grapenut, 147-148 hot, 51-52 Norwegian prune, 162 old-fashioned baked rice, 151-152 pineapple, 162-163 pineapple tapioca, 163-164 prune, 149 snow, 164-165 steamed molasses, 148-149

Pumpkin pie filling, 187

Punch, fruit, 187-188

Quality of food, 8

Quick bread, 48-49

Raised muffins, 127

Raisin tapioca, 164

Recipes, 73-190

Rhubarb, baked, 167

Rhubarb pie filling, 182

Rib roast of beef, 87

Rice, 48

Rice and cheese, 104

Rice and nut loaf, 104

Rice croquettes, 122

Rice with hard sauce, 152

Rolls, 49 baking-powder cinnamon, 125 cinnamon, 130 Parker house, 130-131

Rutabagas, 48 mashed, 122-123

Salad, apple and celery, 137 banana, 137 cabbage, 134 carrot and raisin, 134 chicken, 140 combination vegetable, 135 cottage cheese, 51 with celery and green peppers, 138-139 deviled egg, 139-140 fish, 51 fruit, 51, 138 grapefruit, 138 lobster, 140 meat, 51 potato, 135 prune and cottage cheese, 139 tomato jelly, 136 vegetable, 50 gelatin, 136-137

Salad dressings, 142-145

Salads for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 list of, 50-51 recipes for, 132-142

Salmon, 44 fried, 100 scalloped, 101

Salmon loaf, 101

Sandwiches for tea-room menus, 40, 41 list of, 49-50 recipes for, 132-134

Sausage, 93

Sauces, apricot, 165 chocolate, 152 cranberry, 166 custard, 153 dessert, 152-154 dried peach, 166-167 egg, hard, 153 fruit, 53, 165-167 hard, 153-154 lemon, 154 meat, 106-108 mustard, 106 prune, 167 tartare, 106-107 tomato, 107 white, 107-108

Scalloped corn, 115 potatoes, 120-121 oysters, 100 salmon, 101 tomatoes, 123-124

Scrambled eggs and ham, 105

Sequence of foods in menus, 3

Servings, size of, 8 arrangement of, 9

Shapes of food, 9

Sherbets, 54

Shortcake, 150 prunecot filling for, 149-150 strawberry filling for, 150

Snow pudding, 164-165

Soups, recipes for, 73-80 bouillon, 73-74 chicken, 74 cream, 42 cream of celery, 76-77 cream of corn, 77 cream of Lima bean, 77-78 cream of pea, 78 cream of spinach, 78-79 cream of tomato, 79 noodle, 75 oyster stew, 80 peanut butter, 80 stock, 42 tomato rice, 75-76 vegetable, 76

Soups for tea-room menus, 37, 39, 40, 41

Spaghetti, 47

Spice cake, 173-174

Spinach, 48

Spinach and egg, 123

Squash, 48

Steak, Swiss, 87

Steamed molasses pudding, 148-149

Stewed tomatoes, 124

Stews, meat, 86-87 oyster, 80

Stock soups, 42

Strawberry shortcake filling, 150

Stuffed baked potatoes, 121

Succotash, 116

Sugar cookies, 174

Sweetbreads, 96

Swiss steak, 87

Table of weights and their approximate measures, 191-194

Tapioca cream, 165

Tartare sauce, 106-107

Tea rooms, menus for, 36-41

Temperature of food, 9

Thousand Island salad dressing, 142

Tomato jelly salad, 136

Tomato rice soup, 75-76

Tomato sauce, 107

Tomatoes, 48 scalloped, 123-124 stewed, 124

Trout, 44

Turnips, 48

Variety of food, 3, 4, 5, 10

Veal, 43-44 breaded, 93-94 roast, 94

Veal birds, 95

Veal hearts, breaded, 94 en casserole, 95-96

Vegetable gelatin salad, 136

Vegetable salads, 50-51 combination, 135

Vegetable soup, 76

Vegetables for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 list of, 45-48 recipes for, 108-124

Washington pie, 174-175

Weiners, 88

White breads, 131

White cake, 175

White frosting, 177-178

White sauce, 107-108

Whitefish, 44

Yeast breads, 49

End of Project Gutenberg's Quantity Cookery, by Lenore Richards and Nola Treat