Quantity Cooking by Lenore Richards and Nola Treat
by Lenore Richards
★★★★★No ratings yet
Language: English
Sign in to rate this book.
Sign in to shelve this book.
About this eBook
- Author
- Treat, Nola
- Title
- Quantity Cookery: Menu Planning and Cooking for Large Numbers
- Credits
- Produced by Jason Isbell, David Clarke and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images produced by Core Historical Literature in Agriculture (CHLA), Cornell University)
- Language
- English
- LoC Class
- TX: Technology: Home economics
- Subject
- Caterers and catering
- Category
- Text
- eBook-No.
- 38615
- Project Gutenberg
- https://www.gutenberg.org/ebooks/38615
- Release Date
- January 18, 2012
- Copyright
- Public domain in the USA.
Contents
- 1.QUANTITY COOKERY
- 2.PREFACE — CONTENTS
- 3.CHAPTER I — PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS
- 4.CHAPTER II — STANDARDS FOR JUDGING MEALS
- 5.CHAPTER III — TYPES OF MENUS — CAFETERIA MENUS — TEA-ROOM MENUS
- 6.CHAPTER IV — SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING — SEASONAL CHART OF FOODS — POPULAR FOOD COMBINATIONS — SUGGESTIVE AND POPULAR FOOD COMBINATIONS — WAYS OF USING LEFT-OVER FOODS — Garnishes
- 7.CHAPTER V — FORMS — MEAT ORDER — MENU FORM MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS — AN OUTLINE FORM FOR SPECIAL DINNERS — DINNER ENGAGEMENTS
- 8.CHAPTER VI — RECIPES — SOUPS — MEATS — FISH — MEAT SUBSTITUTES — MEAT SAUCES — VEGETABLES — BREADS — SANDWICHES — SALADS — HOT DESSERTS AND SAUCES — COLD DESSERTS — FRUIT SAUCES — CAKES, FILLINGS AND FROSTINGS — PIES — BEVERAGES
- 9.CHAPTER VII — TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES
Community reviews
Sign in to write a review.
No reviews yet.