Quantity Cooking by Lenore Richards and Nola Treat

This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors.

This book is designed primarily to assist the managers of food departments in institutions. However, it is hoped that the chapters on menu planning, the recipes, and the list of weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning.

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Chapter		Page
I.	Principles Underlying The Planning Of Menus For Large Numbers	1
II.	Standards For Judging Meals	8
III.	Types Of Menus	11
IV.	Suggestive Charts And Lists To Be Used In Menu Planning	42
V.	The Importance And Use Of Forms	66
VI.	Recipes	73
VII.	Table Of Weights And Their Approximate Measures	191
	Index	195

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QUANTITY COOKERY

Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures.

On the other hand successful menu planning is not especially difficult. Like any other art it requires careful study and observance of a few simple rules.

Of course, it is impossible to formulate one set of rules that will apply to all situations. Each manager must make his own rules based on the conditions he has to meet. There are, however, certain basic principles to be recognized and followed. If the ensuing chapters succeed in explaining these principles and in emphasizing their importance, the authors' purpose will have been served.

In planning menus for an institution the manager must:

Keep in mind the nature of the institution; its purpose; the character of its patronage.

Follow certain dietetic principles.

Maintain constant variety in the food.

Keep menus appropriate to the temperature; the weather; the season; occasional holidays.

Recognize the limitations imposed by equipment; amount and kind of help; range of cost permitted; left-over foods to be used; form of service.

The first point to consider in planning a menu is the type of institution to be served. For reasons that are obvious, the purpose of the high school cafeteria is very different from that of the metropolitan hotel, while neither of these has the same object as the municipal tuberculosis sanitarium.

The age, sex, nationality, economic condition and occupation of the patrons must be kept in mind. The adult demands a freedom of choice which may be denied children. For this reason the content of the grade school lunch may be fixed in an arbitrary way, while this will not do when one is dealing with adults of any class. For instance, grade school children are satisfied with the morning bowl of bread and milk and the noon lunch of bread and soup. Adults, even in a charitable home, would undoubtedly complain of the simplicity of such meals. The high school lunchroom may eliminate coffee from its menu and have frequent "pieless" days. Any such attempts to regulate the diet of adults, except for patriotic reasons such as were the incentive to denial during the war, are highly inadvisable.

As far as the food elements are concerned, the same kinds of food may be served to boys and girls or to men and women. But, practically, they will not eat the same foods with equal satisfaction, and this should influence the planning of menus in different institutions.

School lunch managers and social service workers have found that in order to accomplish their aims they have to recognize racial food tastes.

The economic condition of the group to be served may limit variety in the menu, on the one hand, or may permit of maximum variety on the other. The eight-page menu of the fashionable tea room as definitely reflects the ability of the patrons to pay as does the simple meal of three or four dishes served the immigrants at Ellis Island.

The occupation of the patrons, whether active or sedentary, determines to a large extent the kind of food served to them, from the dietetic standpoint and from the commercial standpoint as well. The lumberjacks of the north woods require a diet very different in quality and quantity from that of the telephone operators in a city exchange.

In institutions serving set menus, with little or no choice, special attention should be given to dietetic principles. Examples of such institutions are college dining halls or dormitories, hospitals, benevolent "homes," boarding houses, fraternities and clubs.

For those who have had little or no training in dietetics and who yet have the responsibility of planning menus, it may be said that if ample variety is provided, with emphasis on fruits and vegetables, the dietetic requirements will probably be met.

The sequence of foods in the menu is important. Where several courses are to be served, and it is the aim of those planning the menu to keep the appetite stimulated, acids, meat extractives and warm foods should be served first. Cloying foods such as sweets, very cold foods and foods which are satisfying tend to depress the appetite and hence have no place in the first course of a meal, except for luncheon where the menu may be very simple. In institutions which have fixed menus, it is especially desirable that the meal, no matter how simple, be so planned that it may be served in courses. Children especially are likely to hurry through their meals, and the serving of food in courses prevents too rapid eating. It is true, of course, that extra service requires more labor, and so may not prove possible, even though desirable.

The responsibility for maintaining a constant variety in food calls for the continued exercise of initiative, the determination to avoid monotonous repetition, a mind open to new foods and new methods of preparation and systematic marketing trips in order to keep in touch with seasonal changes. Perhaps the most frequent criticism of institutions is on the lack of variety in meals. Hotels, clubs and tea rooms can draw trade by serving out-of-season foods when they first appear in the market. Institutions whose purchases are limited by a budget should make the most of seasonal foods when the market is at its height and the food is cheapest. Such institutions should avoid serving foods that are not actually in season. Serving berries or melons before the height of the season dulls the appetite of the patron for these foods so that by the time they have become economical to serve he has tired of them.

Variety should be introduced not only in the kinds of food but in the preparation, garnish and service. Even in charitable homes and other institutions where the aim is to serve at a minimum cost, the menus can be made attractive through variety in preparation. Corn meal and cottage cheese, two of the least expensive foods we have, can be utilized in a wide variety of ways. There should be no hesitation about serving new dishes, for maximum variety is essential to a happy patronage whether in the tea room or the benevolent institution. The point to be kept in mind, where the guest has the privilege of selection, is that all the variety should not come within the day or meal but within the week or month. Surprise always helps to induce appetite and this fact is as applicable to the menu in the children's home as to that of the tea room.

It is good business practice as well as good dietetic practice to plan meals according to the weather and the time of year. Hot, heavy foods sell best in cold weather. Cool, crisp, fresh foods sell best on the hottest days. The public is very susceptible to weather conditions. Holidays give a popularity to certain foods which they enjoy at no other time of the year. It is good business to make the most of these foods by serving them on appropriate days.

There are definite relations between the menu and the equipment available for its execution. For instance, a menu which calls for oven cooking to the exclusion of the use of the top of the stove or supplementary steamers will be impossible to carry out. The menu should be planned in order that the cooking may be divided between all the available equipment, such as ovens, steamers and top space on stoves. In the kitchen, as in the industrial plant, it is good management to give space only to efficient equipment and to use that equipment to its maximum capacity.

Again, incomplete equipment may have to be considered in planning the menu. If there is no power machinery the amount of hand work or heavy physical preparation called for may have to be cut down in accordance with the equipment at hand. In serving large numbers power machinery will often pay for itself in a few months through the saving in labor. It will not only do the work better and more humanely but will allow a much greater variety of food. In the matter of equipment the institution must get away from the idea that it is a large home, with working conditions as they have been in the average home. It should consider itself an industrial plant where one of the aims is maximum production with minimum labor; and it should realize that proper equipment and proper working conditions are necessary in the accomplishment of this aim. Even though the labor supply may be adequate, efficient planning of menus demands that there be an adjustment between those foods requiring much labor and those requiring little, so that proper balance may be maintained.

In discussing the limitations in menu making the element of cost has come up again and again. It becomes a definite restriction in institutions that work on a budget, or where the group to be served demands good wholesome food at the lowest price. As examples of such institutions there are the factory cafeteria, the school lunch and the college cafeteria.

Though menus must be made out in advance of the day when they are to be used, they should be sufficiently elastic to allow for proper utilization of left-overs. Using left-overs may mean very little change and substitution, or may require complete revision of the day's meals. Left-overs must be used, for it is only by constant care that the food cost can be kept down to a minimum. That this is true of all institutions, whether great or small, is shown by the extreme care exercised in the largest hotels to the end that no food shall be wasted. Where there is family service, rather than plate service from the kitchen, there will probably be a large amount of left-over food. It requires a good deal of ingenuity to use these left-overs in some other form so as to maintain variety and that element of surprise which is so essential. In the cafeteria or other institution using à la carte service the left-over problem is not so serious. It is very nicely taken care of in tea rooms and hotels which serve a club luncheon, the menu for which may be chiefly made up from the left-overs.

It is obvious that the form of service may influence the kind and extent of the menu. That is, the cafeteria can serve a large variety of dishes because the patrons wait on themselves. A similar choice or variety is impracticable where there is table service, except in hotels, restaurants and tea rooms where cost is not so great a factor.

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Provided the principles of good nutrition have not been violated, the main basis for judging any meal is palatability. Palatability depends upon appearance and quality. Appearance in turn depends upon quantity, color, form and service upon the plate. Quality is determined by odor, flavor, temperature, texture and consistency. Reduced to outline form, the elements of palatability are:

				quantity color form neatness arrangement
		appearance
Palatability
		quality		odor temperature flavor texture consistency

Commercially and aesthetically it is unwise to make servings too large. Every one has had the experience of being served with more food than can be eaten with relish and without waste. The effect is to surfeit the appetite and to limit the variety which a patron may have, unless he is able financially to order the variety; in which case he is obliged to leave some food uneaten. In any institution which serves à la carte, it is better to adjust portions and prices to the end that the patron may have some variety in his meal without prohibitive expense.

Color is important in inducing appetite. The cafeteria counter displaying a buff-colored pie, snow pudding, rice custard and yellow cake does not tempt patrons to buy. A basket of fruit, a bright-colored gelatin dessert or attractive garnishes may transform a drab meal into a most interesting one. Particularly in all kinds of plate service, attention must be paid to color, for while clashing color combinations must be avoided, some color must be used to give the food an appetizing appearance. A great deal of our food is very neutral in color and admits of a liberal use of garnishes of one kind or another.

As a rule articles of food served together should be of diverse shapes. One may enjoy a croquette, a stuffed baked potato, peas in timbales and a roll in the same meal, but it is usually unwise to serve them on the same plate.

The necessity for neatness and orderly arrangement of servings is obvious. At large parties where there is plate service it is wise to make up a sample plate before the time of serving in order to determine the best arrangement of food and in order actually to show those who are to dish up the food how each plate must look when it is placed before the guest. One who is inexperienced in planning menus, especially for parties, should accustom himself to visualizing the meal as it will appear when written upon the menu card and as it will appear upon the plate. A menu which has seemed very good when planned will often be unsatisfactory when actually served because some of the above points have been overlooked.

Odor and temperature are important factors in quality. It would seem superfluous to say that hot things must be served hot and cold things must be served cold, yet in serving large numbers the strict observance of these rules is one of the difficult problems to be solved. It can be solved, however, with efficient equipment properly arranged, a carefully thought out organization of service and unceasing care.

Repetition of texture and consistency should also be avoided. That is to say, there should be the maximum variety in preparation of food in order that no meal shall contain two or more creamed dishes, fried foods, foods with custard basis or foods with bread foundation.

If a score card were made out for judging a meal, flavor would perhaps be given the most importance. Here again care must be taken to avoid duplicating flavors. Too many strong flavors or too many bland flavors are undesirable. While strong flavors stimulate the appetite it is unwise to employ them continually, especially where the same group of people is being served day after day. A more blandly flavored diet is likely to be less palling and more constantly inviting.

In serving the public, whether it be in the hospital, the college dormitory or the commercial restaurant, the aim should always be to have the food better than that to which the patrons are accustomed.

In almost any kind of food work, and especially in institutional food work, visiting trips to the best hotels, tea rooms, inns, cafeterias and restaurants are invaluable, since they impart a knowledge of the way things are done, which in turn creates a confidence and assurance that nothing else can give.

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Though it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafeterias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal. Furthermore too much variety makes for sameness from day to day. In all cafeterias where the same group is served each day, and where there is little or no competition, a simpler menu may be used. The following menu outline is suggested for use in the average cafeteria.

Thirty Days' Menus for a Cafeteria

The careful manager spends a great deal of time in menu planning. If some systematic method of menu making can be adopted and used with a mind constantly alert to seasonal changes in foods, new and attractive dishes and variety in serving, the plan may result in saving much of this time.

A set of menus for thirty days has been worked out, with the idea that they may be repeated at the end of that time without too monotonous repetition. No Sunday meals are included since the majority of cafeterias are closed on that day. The Friday menus occur on the fifth day and every sixth day thereafter. No menu is shown for Saturday night when, if a meal is served, it may consist of popular dishes such as chicken in some form, waffles or steaks, along with such left-overs as it may be desirable to use.

The menus are intended to serve as a foundation to which may be added new dishes and seasonable fruits and vegetables, a suggestive list of which is given elsewhere (see pages 57-59). From these foundation menus may be eliminated such dishes as are unpopular or out of season, or which for any reason it is impractical to serve. Commercial cafeterias may find it necessary to add other choices to these menus. Very small cafeterias may offer fewer choices. The majority of establishments, however, will find this variety ample, the idea being to serve the maximum variety within the week rather than within the day or meal.

A star has been used to indicate those dishes in which left-overs may be used to particular advantage.

CAFETERIA MENUS

** Indicates dishes in which left-overs may be used to advantage.

The tea-room menu is characterized by daintiness and excellence in food, garnish and service. Large tea rooms serve a variety such as is found in large hotels, with practically no changes in their menus from day to day. They are open to the same criticism as are the cafeterias that serve everything in the market at every meal, and so make their menu monotonous. Smaller tea rooms offer limited choices,--soups, relishes, hot dishes, vegetables, salads, breads and beverages. To add choices to a menu beyond the number which will satisfy the patrons is not economy. The longer the menu list, the more labor, equipment, food wastage and spoilage. Therefore the tea-room menu list should be as simple as is consistent with the demands of those to be served. The menus shown below are of the type which are changed from day to day. The first is a very good example of this type, embodying a moderate degree of choice. It is suitable for a tea room serving perhaps six hundred or more people daily.

Luncheon[1]

Soup

Meats, Fish, Etc.

Vegetables

Breads

Salads

Frozen Desserts, Pastry, Etc.

[Footnote 1: Courtesy of The Lazarus Tea Room, Columbus, Ohio.]

Less choice is shown in the following menus which would be suitable to a tea room serving from two hundred to six hundred daily.

TEA-ROOM MENU[2]

[Footnote 2: Courtesy of Glass Block Tea Room, Duluth, Minnesota.]

Still less choice is offered in the menus printed below, yet they are entirely satisfactory for a very small tea room serving not more than one hundred daily.

Tea-Room Menus

LIST OF FOODS

(Spaces are left for additions)

	Winter	Spring	Summer	Fall
Soups	Celery Oyster stew	Fresh asparagus		Celery Oyster stew
Meats	Sausage Spare ribs Fried rabbit Turkey Goose Duck	Lamb	Lamb	Sausage Spare ribs Fried rabbit Turkey Goose Duck
Meat Substitutes		Mushrooms		Stuffed peppers Mushrooms
Fish	Oysters creamed scalloped fried cocktail			Oysters creamed scalloped fried cocktail
Vegetables	Sweet potatoes baked boiled browned glazed mashed fried scalloped with apples Cauliflower creamed buttered scalloped Hubbard squash baked mashed Parsnips Brussels sprouts	New potatoes buttered with parsley creamed Asparagus buttered creamed	String beans Lima beans Fresh peas Corn on cob Eggplant Summer squash Tomatoes	Sweet potatoes baked boiled browned glazed mashed fried scalloped with apples Hubbard squash baked mashed Tomatoes Parsnips Eggplant Brussels sprouts Celery creamed
Salads	Grapefruit	Fresh asparagus Cucumber Fresh young onion Radishes Watercress	Cucumber Fresh young onion Radishes Tomato	Stuffed celery Cucumbers Tomato Grapefruit
Breads	Cranberry muffins	Hot cross buns	Blueberry muffins	Cranberry muffins
Deserts	Mince pie Pumpkin pie Cranberry pie jelly sauce Grapefruit         Cranberry and raisin pie Raisin pie	Baked rhubarb Rhubarb tapioca Strawberry shortcake Fresh pineapple sauce Fresh strawberries     Rhubarb pie Rhubarb and raisin pie	Blueberries Raspberries     Fresh apple sauce Fresh apricots Fresh peaches Fresh plums Concord grapes Cantaloupe Watermelon	Mince pie Pumpkin pie Cranberry pie jelly sauce Grapefruit Fresh pears Baked pears Fresh apricots Fresh peaches Fresh plums Concord grapes Tokay grapes Cantaloupe     Watermelon Cranberry and raisin pie
Beverages	Hot cocoa Hot chocolate	Lemonade Lemonade with fresh mint Iced cocoa Iced chocolate Iced coffee	Lemonade Lemonade with fresh mint Iced tea Iced cocoa Iced chocolate Iced coffee
Breakfast dishes	Buckwheat cakes with sausage Fried hominy cakes			Buckwheat cakes with sausage

Since it is customary to plan the menu, using the meat as a basis, and since custom and good usage make certain combinations popular, a list of such combinations is given below with the idea that others may be added as desired.

Kind of Meat	Vegetable Combination	Salad, Sauce and Bread Combination	Dessert Combination
Beef	Potatoes-Irish (prepared in any form) Cauliflower Beets Salsify Tomatoes Mushrooms Corn
Beef, corned	Cabbage Boiled potatoes Cauliflower Brussels sprouts	Cabbage slaw Perfection salad with mayonnaise Tartare sauce
Chicken	Sweet potatoes Squash Celery Onions Asparagus Peas Green corn Mushrooms Rice	Head lettuce Tomato Cucumber Asparagus Fruit Cranberry muffins Beaten biscuit Hot biscuit Cranberry sauce
Fish	Tomatoes Onions French fried potatoes Creamed potatoes Browned potatoes Spinach with lemon Stuffed peppers	Tartare sauce Hollandaise sauce Egg sauce Lemon sauce Tomato sauce Vegetable salads (of all kinds) Perfection salad Cucumber sauce	Lemon pie Fruit gelatin Fruit cocktail Lemon rice pudding Fruit tapiocas Baked rhubarb Pineapple pudding
Ham	Potatoes Creamed Browned Parsley buttered Baked Sweet potatoes Baked Glazed Fried Mashed Carrots Hominy Rice Beans Lima, baked Navy, baked String Spinach Corn Cabbage Brussels sprouts Cauliflower	Potato salad Cabbage slaw All vegetable combination salads Spinach salad Head lettuce Apple salad Mustard sauce Steamed brown bread Corn muffins Corn bread Hot biscuit	Pumpkin pie Indian pudding Apple pie Baked apples Apple fritters Apple sauce Apple dumpling Apple tapioca Baked custard Ginger cake
Lamb and mutton	Potatoes Mashed Browned Parsley buttered (with chops) Peas Carrots Asparagus Tomatoes	Sauces Mint Caper Red currant jelly
Pork (See Ham)	Tomatoes Parsnips	Cranberry sauce	Acid desserts
Veal	Potatoes Mashed Browned Creamed (with breaded veal) Sweet potatoes (in any form) Celery Cauliflower Cabbage Brussels sprouts String beans Tomatoes Peas	All vegetable salads All fruit salads Hot breads or rolls

Left-over Meats	Left-over Vegetables
Croquettes Scalloped meat with rice or or potato Shepherd's pie Ham with scrambled eggs Ham fondue or omelet Hash Hash with poached eggs Meat pie (biscuit) Meat pie with dressing Meat balls rolled in cooked rice Minced meat on toast Mincemeat for pie Minced meat in ramekins Stews Stuffed peppers Stuffed tomato Meat bones cooked for stock	Buttered vegetables may be used in Soup Creole soup Meat stews Hash Salmon loaf (peas and celery) Peas in omelet Stuffed peppers Stuffed tomatoes Rice may be used in Scalloped rice with cheese Soups Puddings Croquettes Hash Salmon or fish loaves Potatoes, used same as rice All creamed vegetables can be scalloped or used in soup

 

Left-over Fruits And Juices	Left-over Breads And Cakes	Left-over Dairy Products And Eggs
Blanc manges Brown Betty Cocktail Cobbler Scalloped fruit Gelatin Mince pie filling Fruit salads Sherbets and ices Tapiocas Whips	Bread puddings Brown bread Brown Betty Crumb pancakes Crumb cookies Crumb muffins Dressing Scalloped fruit Fondues Meat loaf Hamburg balls Stewed tomatoes	Dairy Sour milk cakes corn bread gingerbread muffins pancakes Sour cream butter corn bread spice cake salad dressing Cheese bean loaf cottage cheese loaf cottage cheese croquettes rice and cheese Salads soufflés fondues Eggs, broken dipping mixture cakes custards croquettes salad dressing

Clever use of garnishes will do a great deal to make servings attractive, to develop surprise and stimulate appetite.

A list of garnishes appropriate to different kinds of food appears below. Of course there are many others, and the number of different ways in which ordinary garnishes can be used effectively is surprisingly large. The alert manager will observe what others in his field are doing, and will discover many ingenious ideas by reading food journals and women's magazines.

The garnishes used for soups are practically the same whether for cream or clear soups.

Some meat garnishes can be used at all times; others are especially adapted to certain kinds of meat.

There are certain garnishes which it is customary to use with salads, especially with chicken salad.

Very often where sandwiches are ordered they will serve as the main dish of the luncheon meal. They should be made as appetizing as possible by the use of suitable garnishes.

Desserts by their very nature, require some garnish to make them the perfect and satisfying last course which they should be. Candied fruit, marshmallows, slices of fresh orange or strawberries in season, whipped cream and bright candies add the needed bit of color. Here the use of paper doilies, glasses and attractively shaped china dishes is a great factor in appearance.

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THE IMPORTANCE AND USE OF FORMS

Printed forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable. Forms such as the party engagement blanks, shown elsewhere, and the meat order blank and menu blanks below tend to a desirable standardization. Since meat orders for the week are usually made out first and the menus planned around the meats, a form similar to the one shown below, with adaptations for the particular institution, may be helpful.

The lists of foods and the list of seasonal changes and garnishes contained in this book will save mental effort and tedium in planning by suggesting new combinations and variety.

Probably no single device will serve different kinds of institutions, but the principle of using appropriate printed forms to help in remembering details holds good for all institutions.

Week Beginning December 6, 1920.			Where University Cafeteria
Deliver	Amount	Cuts	Specifications	Cost	Use
Mon. A.M.	30 lb.	beef shoulder clod		.13	Mon. night
A.M.	2 lb.	bacon	Best grade, cut 36 slices to lb.	.37	Tues. morning
P.M.	40 lb.	pork loin	10 to 12 lb. loin	.26	Tues. noon
P.M.	20 lb.	beef stew	1-inch cubes, no bones, no gristle	.13½	Tues. noon
Tues. A.M.	20 lb.	short ribs of beef		.07½	Tues. noon
A.M.	15 lb.	sausage	best grade, no cereal	.18	Tues. night
A.M.	20 lb.	cottage cheese		.12	Tues. night
P.M.	50 lb.	chickens, 4 to 5 lbs. each	to arrive frozen	.24	Wed. noon
Wed.A.M.	20 lb.	veal steak	round, cut thin for rolling	.26	Wed. night
A.M.	5 lb.	sweetbreads	veal	.75	Wed. night
A.M.	1 qt.	oysters	standard selects, 80 to qt	.70 per qt.	Wed. night
P.M.	50 lb.	beef, round steak	1 inch thick	.13½	Thurs. noon
Thurs. A.M.	2	hams	14 to 16 lb. each	.30	Thurs. night
P.M.	55 lb.	veal roast	round	.26	Fri. noon
Fri. A.M.	2 qt.	oysters	standard selects, 80 to qt.	.70 per qt.	Fri. night
A.M.	20 lb.	rib roast of beef		.25	Fri. night
P.M.	20 lb.	pork chops	cut 4 to lb.	.18	Sat. noon
P.M.	15 lb.	veal hearts		.11	Sat. noon
Sat. A.M.	40 lb.	tenderloin	prime	.40	Mon. noon

Date	Date	Date
Breakfast	Breakfast	Breakfast
Fruits	Fruits	Fruits
Cereals	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

The efficiency of an organization is judged by the degree of routine which each phase of the work assumes. In most institutions the serving of special dinners is quite apart from the ordinary routine of business. If this service is to be handled simply and efficiently, all of its various steps must be listed and taken up in an orderly fashion with the end in view of perfecting an emergency organization as efficient as that which regulates the daily tasks.

First of all, arrangements made with those who are giving the dinner should be definite and complete. In order to prevent misunderstandings, a printed blank such as that shown below (with any adaptations found necessary) will prove helpful. This may be made out in duplicate, one copy being retained by the manager and one by those engaging the services.

Reduced to their simplest form, the steps to be followed in organizing this work are outlined below.

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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.

BOUILLON

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

Number of servings 64-96
Amount of one serving ⅓ to ½ c.
Calories in one serving______
Cost of one serving______

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 ¾ 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 ¾ c.
Calories in one serving______
Cost of one serving______

TOMATO RICE SOUP

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 ¾ c.
Calories in one serving______
Cost of one serving______

**VEGETABLE SOUP

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

Number of servings 96
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF CELERY SOUP

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 ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF CORN SOUP

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

Number of servings 64
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______

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 ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF PEA SOUP

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

Number of servings 38
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF SPINACH SOUP

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

Number of servings 35
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF TOMATO SOUP

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

Number of servings 36
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

OYSTER STEW

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

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

Number of servings 100
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______

BEEF À LA MODE

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

Number of servings 200
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

**CORNED BEEF HASH

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 ¾ c.
Calories in one serving______
Cost of one serving______

CREAMED DRIED BEEF ON TOAST

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

Number of servings 80
Amount in one serving ½ c. and ½ slice of bread
Calories in one serving______
Cost of one serving______

**HAMBURG BALLS

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

Number of servings 50
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

**HASH

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

Number of servings 60
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

**MEAT CROQUETTES

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 ½ c.
Calories in one serving______
Cost of one serving______

**MEAT LOAF

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

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

Number of servings 180
Amount in one serving ⅕ pound, after cooking
Calories in one serving______
Cost of one serving______

MEAT PIE

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

Number of servings 100
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**MEAT PIE WITH DRESSING

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

Number of servings 50
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

MEAT STEW

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 ¾ c.
Calories in one serving______
Cost of one serving______

RIB ROAST OF BEEF

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

Number of servings 125
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______

SWISS STEAK

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

Number of servings 45
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______

WEINERS

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 ½ c.
Calories in one serving______
Cost of one serving______

CHICKEN À LA KING

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

Number of servings 150
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CHICKEN CROQUETTES

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

Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

ROAST LAMB

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 ⅓ to ⅖ lb.
Calories in one serving______
Cost of one serving______

BAKED HAM

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

Number of servings 175
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

BREADED PORK CHOPS

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 ¼ 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 ¼ lb. and ¼ c. dressing
Calories in one serving______
Cost of one serving______

ROAST PORK

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 ⅖ lb.
Calories in one serving______
Cost of one serving______

SAUSAGE

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

Number of servings 44
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

BREADED VEAL

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 ¼ lb.
Calories in one serving______
Cost of one serving______

BREADED VEAL HEARTS

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

Number of servings 80
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

ROAST VEAL

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 ¼ lb.
Calories in one serving______
Cost of one serving______

VEAL BIRDS

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

Number of servings 80
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

VEAL HEARTS EN CASSEROLE

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

Number of servings 50
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______

CREAMED SWEETBREADS

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

Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

LIVER AND BACON

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

Number of servings 48
Amount in one serving ⅙ lb. liver and 1 slice bacon
Calories in one serving______
Cost of one serving______

TONGUE

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

Number of servings 60
Amount in one serving ⅓ lb.
Calories in one serving______
Cost of one serving______

CODFISH BALLS

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

Number of servings 65
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

FRIED HALIBUT

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

Number of servings 50
Amount in one serving ⅔ lb.
Calories in one serving______
Cost of one serving______

FRIED OYSTERS

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 ⅓ c.
Calories in one serving______
Cost of one serving______

**SCALLOPED OYSTERS

Look over the oysters carefully for shells. Scald the milk and pour over the crackers, broken bread, salt, onion juice and butter substitute and mix. Put a layer of the moistened crackers and bread over the bottom of a greased baking pan, then a layer of oysters and cover the top with the bread and cracker mixture. Bake in medium oven until brown.

Number of servings 25
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

FRIED SALMON

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

Number of servings 50
Amount in one serving ⅔ lb.
Calories in one serving______
Cost of one serving______

SALMON LOAF

Mix the salmon, bread crumbs, celery, paprika and salt. Scald the milk and add to the beaten eggs. Add to the remaining ingredients and put into well-greased loaf pans. Bake in a moderate oven until the loaf is firm. This amount makes twenty-five pounds of mixture.

Number of servings 96
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SCALLOPED SALMON

Add the bay leaves, parsley and onion to the milk and bring to the boiling point. Melt the fat, add the flour and add to the milk, stirring rapidly. When the milk has thickened, strain out the seasonings and pour over the broken bread. Grease a scalloping pan and line with crumbs. Add a layer of salmon, then a layer of white sauce and bread, then a layer of salmon and another layer of white sauce. Cover with the buttered crumbs. Put in an oven to brown.

Number of servings 60
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

**CHEESE FONDUE

Add the grated or chopped cheese, mustard, salt, paprika and fat to the broken bread. Scald the milk and add to the well-beaten egg yolks and pour over the above ingredients. Fold in the stiffly beaten egg whites and bake in a greased pan in a slow oven.

Number of servings 75
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

**COTTAGE CHEESE CROQUETTES

Combine the cottage cheese and crumbs with the nut meats and seasonings. Add the milk and mix well. Using an eight-to-the-quart size ice-cream dipper, measure the mixture into croquettes. Mold, dip in a dipping mixture made of the eggs and one and a quarter cups of milk, then in crumbs. Fry in deep fat. Serve with a cream sauce.

Number of servings 100
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

MACARONI AND CHEESE

Cook the broken macaroni in boiling salted water until tender. Drain and pour cold water on the macaroni to separate. Make a white sauce and add to it the cheese and macaroni. Put in a well-greased baking pan and cover with buttered crumbs.

Number of servings 50
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

RICE AND CHEESE

Cook the rice in boiling salted water until tender. Make a white sauce of the flour and milk and add the chopped or ground cheese and paprika. Combine with the rice and pour into baking pan. Put in a hot oven to brown. A part of the cheese may be reserved and sprinkled over the top if desired.

Number of servings 40
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

RICE AND NUT LOAF

Cook the rice in the boiling salted stock. As the rice absorbs the stock, add the milk gradually, to avoid curdling. When the rice is tender, remove from the fire and add the chopped nuts, peppers and beaten eggs. Grease loaf pans and fill with the rice mixture. The loaf pans should be set in a pan of hot water to avoid over-baking the bottom of the loaf, thus forming a hard crust. Serve with a cream or tomato sauce.

Number of servings 192
Amount in one serving 4 oz.
Calories in one serving______
Cost of one serving______

EGG CUTLETS

Make a stiff white sauce of the flour, milk, butter substitute and salt. Hard cook the eggs, peel and chop, and add to the white sauce and cool. When cold mold in the shape of a cutlet and dip in dipping mixture made of the eggs and milk, and then in crumbs and fry in deep fat. Use an ice-cream dipper to keep the servings uniform in size.

Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

**SCRAMBLED EGGS AND HAM

Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a skillet or kettle, pour in the egg mixture, and cook at a low temperature.

Number of servings 48
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

MUSTARD SAUCE

Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil gradually, stirring well. Combine with the mayonnaise. This is a very strong flavored sauce and only a small amount is necessary for a serving. This makes five and a quarter cups of sauce.

Number of servings 250
Amount in one serving 1 tsp.
Calories in one serving______
Cost of one serving______

TARTARE SAUCE

Chop the pickles, onions and parsley and add to the dressing. Thin with the vinegar. This makes five and a half cups of sauce.

Number of servings 90
Amount in one serving 1 tbsp.
Calories in one serving______
Cost of one serving______

TOMATO SAUCE

Add the seasonings to the boiling stock and tomato and cook until soft. Melt the fat, stir in the flour and make a paste with the hot liquid and add to the remainder of the liquid. Strain to remove the chopped vegetables.

Number of servings 192
Amount of one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

WHITE SAUCE

Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk, stirring constantly. When thickened add the egg yolks and salt.

Total volume 2 gal.
Total calories
Total cost

CREAMED ASPARAGUS

Make a white sauce, using the liquor from the asparagus as part of the liquid. Heat the asparagus with the salt and butter substitute and add to the white sauce.

Number of servings 58
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED FRESH ASPARAGUS

Wash the asparagus and cut in two-inch pieces. Cook in boiling water until tender and drain. Combine with the white sauce, salt and butter substitute.

Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

FRESH ASPARAGUS ON TOAST

Wash the asparagus. Do not break the stalks except when they are very long. Tie in bundles and put in a kettle of boiling salted water to cook, so placing the bundles that the tops stand out of water. The steam from the boiling water will serve to cook the tops. When the asparagus is tender, drain. Place the stalks on a slice of toast and moisten the toast with one tablespoon of hot water and two tablespoons of melted fat. The number of stalks of asparagus will be determined by the size and length of the individual stalks. From twelve pounds, sixty servings should be obtained.

Number of servings 60
Amount in one serving 1 slice of toast with asparagus
Calories in one serving______
Cost of one serving______

BAKED BEANS

Soak the beans twelve hours or more. Add the soda and boil until almost tender. Drain, add the seasonings, the fat and three quarts of water and bake in a medium oven until the beans are tender and well browned.

Number of servings 75
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS

Soak the lima beans in water over night. Drain and cook them in the six quarts of boiling salted water until almost tender. Add the remaining ingredients to the beans and pour into baking pans. Bake in a medium oven until the beans are tender and brown. The green peppers may be reserved and used as a garnish on top of the baking pans as they come out of the oven, if desired.

Number of servings 150
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

STRING BEANS

Open the can of beans and unless there is an excess of liquid do not drain. Add the seasonings and heat.

Number of servings 26
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED BEETS

Wash the beets and steam or boil until tender. Remove the skin, cube or slice, reheat, salt and pour the fat over them.

Number of servings 36-54
Amount in one serving ⅓-½ c.
Calories in one serving______
Cost of one serving______

CABBAGE IN VINEGAR

Remove the outer leaves of the cabbage and cut in eighths. Cook the cabbage in boiling salted water until tender. Avoid over-cooking to keep the cabbage from discoloring and from becoming strong in flavor. Drain off the water and add the butter substitute, vinegar and paprika.

Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED CABBAGE

Remove the outer leaves of the cabbage and cut the heads in eighths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the cabbage from discoloring and from developing a strong flavor. Drain off the water and add the butter substitute.

Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED CABBAGE

Wash the cabbage and cut into eighths. Do not shred. Cook in boiling salted water until tender. Drain and cover with the white sauce.

Number of servings 48
Amount of one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED CARROTS

Pare and dice the carrots. Cook in boiling salted water to cover until tender. Add the butter substitute and serve.

Number of servings 56
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED CARROTS AND PEAS

Cook the diced carrots in boiling salted water until tender. Drain and combine with the peas which have been heated in their own liquid, the butter substitute and the salt.

Number of servings 52
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED CARROTS

Wash, scrape or pare, and dice the carrots. Cook in boiling water until tender. Drain and mix with the white sauce and butter substitute.

Number of servings 60
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED CELERY

Wash and clean the celery and cut in three-fourths inch lengths. Cook in boiling salted water until tender. Avoid over-cooking, to prevent the discoloration of the celery. When tender, drain, and combine with the white sauce.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CORN PUDDING

Scald the milk and add to the corn, sugar, salt, bread crumbs and well-beaten egg. Pour the mixture into individual ramekins or a baking pan. Place in a pan of water and bake in a medium oven until the custard has set. Serve hot.

Number of servings 54
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CORN WITH GREEN PEPPERS AND PIMENTOS

Mix the corn, butter substitute, salt, pimento, green pepper and heat.

Number of servings 144
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

**SCALLOPED CORN

Heat the milk, butter substitute and onion. Add the salt and pour over the crackers and bread. Cover a greased baking pan with the bread and cracker mixture, then with a layer of corn, and finally a layer of the crackers and bread. Bake in a hot oven until brown.

Number of servings 46
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**SUCCOTASH

Soak the beans over night in cold water to cover. Drain, cover with boiling water and cook until tender. Mix the beans with the corn, which has been heated, add the seasonings and butter substitute.

Number of servings 70
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

FRIED EGGPLANT

Cut the eggplant in thin slices and pare. Soak it in the strong salt water about two hours. Make a dipping mixture by beating the eggs and milk together. Dip the eggplant in this mixture and then in the crumbs and fry in deep fat.

Number of servings 56
Amount in one serving 2-3 slices
Calories in one serving______
Cost of one serving______

BUTTERED ONIONS

Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add the butter substitute and paprika.

Number of servings 24
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CREAMED ONIONS

Peel the outer skins from the onions and cook in the boiling salted water until tender. Drain and add to the white sauce.

Number of servings 40
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BUTTERED PEAS

Open the peas and unless there is an excess of liquid do not drain. Add the seasonings and heat.

Number of servings 60
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

CREAMED PEAS

Open the peas and drain, reserving the juice to use as part of the liquid in making the white sauce. When using the juice of the peas, care should be taken not to add it to the white sauce until just before combining with the peas, to avoid curdling.

Number of servings 84
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BROWNED POTATOES

Steam or boil the potatoes until almost done. Place the partially cooked potatoes in a roasting pan and pour the fat and hot salted stock over them. Bake in a hot oven until the potatoes are brown, basting or turning as is necessary.

Number of servings 90
Amount in one serving ⅓ lb.
Calories in one serving______
Cost of one serving______

STEAMED POTATOES

Steam or boil the potatoes until tender. Drain and add the white sauce. If steamed, the salt may be sprinkled on the top of the potatoes. If boiled, add the salt to the boiling water.

Number of servings 66
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

FRENCH FRIED POTATOES

Cut the potatoes. Dry on a cloth. Put in a basket and fry in deep fat until brown. Drain and empty on to a brown paper and sprinkle with salt.

Number of servings 30
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

MASHED POTATOES

Steam or boil the potatoes until done. Mash thoroughly and add the scalded milk and salt. Beat until light.

Number of servings 66
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

PARSLEY BUTTERED POTATOES

Steam or boil the potatoes until tender. When done, put the potatoes into a shallow kettle, pour the butter substitute and salt over them and sprinkle them with parsley. Shake the kettle vigorously to get the potatoes covered with the fat and parsley. This may be accomplished more easily if only a few potatoes are prepared at a time.

Number of servings 90
Amount in one serving ⅓ lb.
Calories in one serving______
Cost of one serving______

**SCALLOPED POTATOES

Grease a scalloping pan. Cover with a layer of potatoes, then with white sauce to which the onion and salt have been added. Add another layer of potato and white sauce and cover with buttered crumbs. Bake until brown.

Number of servings 96
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

STUFFED BAKED POTATOES

Bake smooth, medium-sized potatoes until done. Remove them from the oven, and inserting a knife, cut a cap from side. Scoop out the inside of the potatoes, mash or run through a ricer and add the milk, seasonings, fat, chopped pimento and parsley. Lastly, fold in the beaten egg whites. Fill the potato shells with the seasoned mixture and brown in a hot oven.

Number of servings 12
Amount in one serving 1
Calories in one serving______
Cost of one serving______

GLAZED SWEET POTATOES

Steam and peel the potatoes. If a vegetable parer is available, the potatoes may be put through the machine before steaming. When done, put in shallow baking pans and pour a syrup made of the sugar, water and melted fat over them. Brown in a hot oven.

Number of servings 100
Amount in one serving ½ lb.
Calories in one serving______
Cost of one serving______

RICE CROQUETTES

Cook the rice in the milk and water until tender. Remove from fire and add well-beaten eggs, salt and butter substitute. Turn into shallow pans to cool. Mold and dip in egg and milk mixture, then in crumbs and fry in deep fat. If desired the dipping mixture and crumbs may be omitted and the mixture molded with an ice-cream dipper and dropped at once into the hot fat. Serve with jelly, jam or syrup.

Number of servings 65
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

MASHED RUTABAGAS

Pare the rutabagas, steam until tender and mash. Season with the butter or butter substitute, and salt.

Number of servings 60
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

SPINACH AND EGG

Add the salt and vinegar to the spinach and heat. Hard cook the eggs and slice them. When the spinach is hot spread in steam table or scalloping pans, and arrange the sliced, hard-cooked eggs in rows on top of the spinach. Sliced lemon may be used in place of the egg.

Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**SCALLOPED TOMATOES

Add the onion, sugar and salt to the tomatoes and heat. Pour over the broken bread, which has been put in the bottom of a baking pan. Cover with buttered crumbs and brown in the oven.

Number of servings 56
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**STEWED TOMATOES

Heat the tomatoes with the seasonings. Add the broken bread just before serving.

Number of servings 65
Amount in one serving, between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

BAKING-POWDER BISCUITS

Mix and sift the dry ingredients. Rub in the shortening lightly with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary, due to differences in the flour. Put the dough on to a floured board and roll three quarters of an inch in thickness. To obtain one hundred and eighty biscuits, use a cutter two and one half inches in diameter.

Number of servings 90
Amount in one serving 2
Calories in one serving______
Cost of one serving______

BAKING-POWDER CINNAMON ROLLS

Make a baking-powder biscuit dough. Roll to one third of an inch thickness, making the dough rectangular in shape. Mix the cinnamon and sugar and spread over the rolled dough. Sprinkle with the raisins, dot with the fat and, starting with the longer side, roll up the dough. Cut off rolls half an inch in thickness and bake in a hot oven. These rolls may be improved by adding a teaspoon of boiled frosting to the top of each before serving.

Number of servings 120
Amount in one serving 1 roll
Calories in one serving______
Cost of one serving______

**BACON MUFFINS

Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the fat and bacon pieces last. Bake in well-greased muffin pans.

Number of servings 96
Amount in one serving ¼ c. batter
Calories in one serving______
Cost of one serving______

CORN-MEAL MUFFINS

Mix the dry ingredients. Beat the eggs and add to the milk. Combine the dry and liquid ingredients. Add the melted fat. Put in well-greased muffin tins and bake in a hot oven. This may be baked in sheets as corn bread.

Number of servings 96
Amount in one serving ⅓ c. batter
Calories in one serving______
Cost of one serving______

**CRUMB MUFFINS

Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the melted fat last. Bake in well-greased muffin tins.

Number of servings 120
Amount in one serving ¼ c. batter
Calories in one serving______
Cost of one serving______

**DARK BRAN MUFFINS

Mix the dry ingredients. Beat the eggs, add the milk and molasses and combine with the dry ingredients. Bake in well-greased muffin pans, in a hot oven.

Number of servings 90
Amount in one serving ¼ c. batter
Calories in one serving______
Cost of one serving______

GRAHAM MUFFINS

Prepare as for plain muffins.

Number of servings 96
Amount in one serving ⅓ to ½ c. batter
Calories in one serving______
Cost of one serving______

PLAIN MUFFINS

Mix and sift the dry ingredients. Beat the eggs, add the milk and pour the liquid over the dry ingredients. Add the melted fat and pour the mixture into well-greased muffin tins to bake.

Number of servings 96
Amount in one serving ¼ to ⅓ c. batter
Calories in one serving______
Cost of one serving______

RAISED MUFFINS

Scald the milk. Soften the yeast in the lukewarm water and add to the remaining water and scalded milk. Add the egg yolks, sugar, fat and salt and flour to make a soft dough. Let rise. Beat well and fill very well-greased muffin tins half full. Let rise. Bake in a hot oven.

Number of servings 216
Amount in one serving ⅕ c. dough
Calories in one serving______
Cost of one serving______

**BROWN BREAD

Soak the stale bread or cake in the cold water until soft. Add the molasses and the dry ingredients. Mix well and put into a well-greased pan and steam from two to three hours until done. The length of time for steaming depends on the size of the can.

Number of servings 50
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

NUT BREAD

Mix the dry ingredients, including the nuts. Add the milk to the beaten eggs. Combine by adding the liquid to the dry ingredients. Add the melted fat. Pour the mixture into greased loaf pans and let stand one half hour. Bake in a moderate oven. This will make four loaves, cutting 25 slices per loaf.

Number of servings 100
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

CINNAMON ROLLS

Follow the directions given under Parker House rolls for the method of mixing the dough. When the dough is ready, put on a well-floured board and roll out in a rectangular shape to about half an inch in thickness. Brush with melted fat and sprinkle with the mixed sugar, cinnamon and raisins. Commencing with the long side of the dough, make into a roll. Cut crosswise of the roll making slices half an inch in thickness. Place on a greased pan, let rise until they have doubled in size, and bake in a hot oven.

Number of servings 24 dozen
Amount in one serving 1⅓ oz. per roll
Calories in one serving______
Cost of one serving______

PARKER HOUSE ROLLS

Scald the milk. Soften the yeast in the two cups of lukewarm water. Add the sugar and fat to the scalded milk and then add the two quarts of water. When the milk and water mixture is a little more than lukewarm add the yeast and five quarts of flour. Beat to smooth batter and let rise one hour. Then add the salt and the remainder of the flour. Beat on the machine or knead. Let rise one hour. When the dough is light, cut into small pieces, getting twelve rolls from each pound of dough. With the palm of the hand, roll these pieces into smooth balls and place them in rows to rise. When they have again become light, roll the balls flat, with a rolling pin or stick, brush with melted fat, fold over and put in pans to rise. When they have doubled in size, bake in a hot oven until well browned. The tops may be brushed with melted fat, when they come from the oven.

Number of servings 24 dozen
Amount in one serving 1⅓ oz.
Calories in one serving______
Cost of one serving______

WHITE BREAD

Soften the yeast in the pint of water. Scald the milk and add the fat, sugar and cold water. When the liquid is lukewarm, add the yeast and mix to a sponge with a part of the flour. It will require about six quarts. Let rise one hour and add salt and work to a stiff dough with the remainder of the flour. Let rise again about one hour. Cut into loaves of two pounds each. Place in well-greased pans, let rise and bake about one hour. This makes twelve one and three quarter pound loaves, after baking.

Number of servings 12 loaves
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

COTTAGE CHEESE SANDWICH FILLING

Add the chopped green peppers, nuts and mayonnaise to the cheese and mix. This amount makes three and one half quarts. From a one-pound loaf of bread, sixteen sandwich slices may be obtained.

Number of servings 84
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

EGG SANDWICH FILLING

Hard cook the eggs, cool and chop. Mix with the remaining ingredients. This amount makes two quarts, and will fill forty-eight sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.

Number of servings 48
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

FRUIT SANDWICH FILLING

Chop the raisins and figs and combine with the flour and sugar. Add the orange juice, lemon juice and water and cook in a double boiler or steamer until thick. This amount will make three and three fourths cups of filling and will fill twenty-five sandwiches, using two full slices of bread.

Number of servings 25
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

**HAM SANDWICH FILLING

Chop the ham and pickles and mix with the bread crumbs and mayonnaise. This amount will make three quarts. One cup of mixture will fill six sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.

Number of servings 72
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

CABBAGE SALAD

Shred the cabbage and let soak in cold water one hour or more. Drain off the water and mix cabbage with the other ingredients.

Number of servings 108
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CARROT AND RAISIN SALAD

Wash, pare or scrape the carrots and chop until fine. Add the raisins and salad dressing to the carrots and mix. Serve on lettuce.

Number of servings 54
Amount of one serving ⅓ c.
Calories in one serving______
Cost of one serving______

**COMBINATION VEGETABLE SALAD

Dice the beets or carrots very fine. Drain the peas. Marinate the vegetables in three separate containers. Do not mix them together. Heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct.

Number of servings 64
Amount in one serving 2 tbsp. of each vegetable
Calories in one serving______
Cost of one serving______

**POTATO SALAD

Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf.

Number of servings 120
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

TOMATO JELLY SALAD

Cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water. Strain and pour into molds. Let set and serve on lettuce with mayonnaise.

Number of servings 25
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

VEGETABLE GELATIN SALAD

Soften the gelatin in the cold water. Add to the boiling water, in which the sugar and salt have been dissolved. After the gelatin has cooled and just started to set, add the mild vinegar, lemon juice and the vegetables. Pour into molds or into a shallow pan to cool and set. Serve on a lettuce leaf with salad dressing.

Number of servings 54
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

APPLE AND CELERY SALAD

Pare and dice the apples and mix with the chopped dates. Cut the celery fine and add to the apples and dates. Mix with the salad dressing and serve on lettuce. In case there is danger of the apples turning dark, they may be covered with salt water or water containing a little vinegar, while they are being pared and diced.

Number of servings 44
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BANANA SALAD

Cut the bananas in halves crosswise and roll in the chopped nuts until well coated. Place half a banana on a lettuce leaf. Serve with a tablespoon of salad dressing.

Number of servings 40
Amount in one serving ½ banana
Calories in one serving______
Cost of one serving______

FRUIT SALAD

Dice the oranges and pineapple and cut the celery fine. Drain the fruit and mix with the celery. Serve on a lettuce leaf with one tablespoon of dressing on top.

Number of servings 54
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

GRAPEFRUIT SALAD

Peel the grapefruit and remove the fruit in whole sections from the connecting tissue. Arrange three whole sections of the fruit, one on top of the other, on a lettuce leaf, and put a teaspoon of finely cut celery at each side of the sections. Put one scant teaspoon of French dressing over each salad.

Number of servings 50
Amount in one serving 3 sections
Calories in one serving______
Cost of one serving______

COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS

Mix the cheese with the cream and salt. More cream may be necessary to moisten the cheese if it is very dry. Add celery and green pepper and serve on a lettuce leaf.

Number of servings 64
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

PRUNE AND COTTAGE CHEESE SALAD

Soak the prunes over night and cook until soft. Cool. Remove the seeds by cutting one side of the prunes lengthwise, being careful not to mash the prunes. Season the cheese with the salt, mix with the cream, and fill the prunes, using 2 teaspoons of cheese which have been rolled into a ball, for each prune. Salad dressing may be served with the prunes if desired.

Number of servings 48
Amount in one serving 3 stuffed prunes
Calories in one serving______
Cost of one serving______

DEVILED EGG SALAD

Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. Cream the yolks together with the mayonnaise and seasonings and refill the whites of the eggs. Serve half an egg on a lettuce leaf and garnish with a pickle cut in halves.

Number of servings 48
Amount in one serving ½ egg
Calories in one serving______
Cost of one serving______

CHICKEN SALAD

Mix the chicken and celery lightly with two thirds of the mayonnaise. Serve on a lettuce leaf and garnish with the remaining mayonnaise. Lemon, hard-boiled egg and capers may also be used as garnish for chicken salad.

Number of servings 16
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

LOBSTER SALAD

Open the cans of lobster and look over. Avoid breaking up into shreds or very small pieces. Mix with the celery and the mayonnaise and serve on a lettuce leaf.

Number of servings 64
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BOILED DRESSING

Mix and sift the cornstarch and sugar and add to the scalded milk. Mix the mustard, paprika and salt to a paste with some of the vinegar. Add the remainder of the vinegar to the thickened milk, then add the egg yolks, and cook until the eggs are done. Add the seasonings and cool.

Total volume 4¾ qt
Calories in one serving______
Cost of one serving______

FRENCH DRESSING

Mix the dry ingredients and add enough vinegar to make a paste. Add to this the remainder of the vinegar and oil and beat thoroughly.

Total volume 6 c.
Calories in one serving______
Cost of one serving______

MAYONNAISE

Beat the egg yolks thoroughly, and add to them about two tablespoonfuls of vinegar and continue beating. Add the oil a little at a time until a thick emulsion has been formed, and then the oil and vinegar may be added alternately in larger amounts. The seasonings may be added dry, or a little of the vinegar reserved to mix to a paste with them.

Total volume 5 c.
Calories in one serving______
Cost of one serving______

THOUSAND ISLAND DRESSING

Mix the chopped green peppers, chives and chili sauce with the mayonnaise and chill. Mayonnaise to be used for Thousand Island dressing should be very stiff.

Total volume 3¾ qt.
Calories in one serving______
Cost of one serving______

APPLE DUMPLING

Rub shortening into the flour, baking powder and salt. Add milk to make a soft dough. Roll thin and cut in squares. Place about a half to three quarters of an apple, depending on size, in each square and sprinkle with about one and one half tablespoons of cinnamon and sugar mixed together. Fold the corners over the apples and bake in a moderate oven. Serve with a lemon or hard sauce.

Number of servings 42
Amount in one serving 1
Calories in one serving______
Cost of one serving______

**BREAD PUDDING

Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a water bath in a moderate oven until the custard sets. Serve with a vanilla sauce.

Number of servings 25
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**BROWN BETTY

Cover the bottom of a baking pan with a layer of crumbs. Cover the crumbs with chopped apples. Mix sugar, cinnamon and nutmeg together and sprinkle one half of it over the apples. Add one half of the water and lemon juice mixed together. Repeat crumbs, apples, spices and liquid. Pour the melted fat on top. Bake and serve with lemon sauce.

Number of servings 48 to 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**CHOCOLATE BREAD PUDDING

Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a pan of hot water in a moderate oven until the custard sets. Serve with a vanilla sauce.

Number of servings 25
Amount in one serving between ⅓ and ½ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE SOUFFLÉ

Mix the flour, sugar and cocoa and stir into the boiling water. When thickened add the egg yolks and vanilla. Cool. Fold this custard mixture into the stiffly beaten egg whites. Pour into a baking dish and put the dish into a pan of hot water. Bake in a moderate oven until done. Serve with whipped cream.

Number of servings 25
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

COTTAGE PUDDING

Cream the sugar and fat. Add the well-beaten eggs and alternate the liquid and the dry ingredients. Bake. Serve with lemon, vanilla, fruit or chocolate sauce.

Number of servings 80
Amount in one serving 1 square 2 in. × 2 in.
Calories in one serving______
Cost of one serving______

FRITTERS

Mix the dry ingredients and wet ingredients separately and combine. Drop from a spoon into hot fat, using one and a half tablespoons per fritter.

Number of servings 35
Amount in one serving 2 fritters
Calories in one serving______
Cost of one serving______

FRUIT COBBLER

Crust: Rub shortening into well-mixed dry ingredients. Add milk sufficient for a soft dough and roll on a well-floured board. Make the dough the shape of the baking pan to be used.

Fruit: Drain the fruit and heat the juice and water, adding the well-mixed sugar and cornstarch. When thickened add the fruit and lemon juice. Fill the bottom of the baking dish with the fruit and juice; cover with the dough and bake in a hot oven.

Number of servings 80
Amount in one serving piece 1½ in. × 2 in. with ¼ c. fruit sauce
Calories in one serving______
Cost of one serving______

GRAPENUT PUDDING

Scald the milk and pour over the grapenuts and bread crumbs. Add the sugar, salt, beaten eggs and raisins to the bread crumbs and scalded milk. Pour into a baking pan and bake in water bath in a moderate oven until the custard sets.

Number of servings 80
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CARROT PLUM PUDDING

Add the sugar and chopped suet to the grated carrot, potato and lemon juice. Mix the dry ingredients and combine with the above mixture. Add the raisins. Pour the mixture into a well-greased baking pan. Cover and steam for one to two hours. Individual steamed puddings may be made by filling greased ramekins half full of the dough and steaming. Avoid turning on too much steam when the pudding is first put into the steamer. Serve with vanilla sauce.

Number of servings 25
Amount in one serving ⅓ c. of dough
Calories in one serving______
Cost of one serving______

STEAMED MOLASSES PUDDING

Mix the molasses, eggs, salt and water and add the flour and soda. Mix well. This makes a very thin batter. Pour into a greased pan and steam from one to one and one half hours. Serve with an egg hard sauce. If the molasses is very dark and strong use one half molasses and one half corn syrup.

Number of servings 25
Amount in one serving ⅓ c. of batter
Calories in one serving______
Cost of one serving______

PRUNE PUDDING

Scald the milk, mix and sift the cornstarch and sugar and add to the milk, stirring constantly. When the cornstarch has thickened add the egg yolks and salt. Pour this custard mixture over the prunes which have been seeded and placed in the bottom of a pudding pan. Spread the meringue and brown in the oven.

Number of servings 60
Amount in one serving, between ⅓ to ½ c.
Calories in one serving______
Cost of one serving______

PRUNECOT FILLING FOR SHORTCAKE

Seed the cooked prunes and mix with the apricots. Add the sugar and lemon juice and heat. This filling may be put between layers of shortcake dough and on top. Serve with whipped cream.

Number of servings 27
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

SHORTCAKE

Mix and sift the dry ingredients. Rub in the shortening lightly, with the tips of the fingers. Add the milk gradually, mixing to a soft dough. The amount of milk may vary due to differences in the flour. Put the dough on to a board and roll out to about one third inch in thickness. Cut out, using a cutter three inches in diameter. Brush the tops with melted fat and place one biscuit on top of the other; bake in a hot oven. When baked, the shortcakes break open easily. Serve with fruit between the halves and on top.

Number of servings 144
Amount in one serving 1 short cake
Calories in one serving______
Cost of one serving______

STRAWBERRY SHORTCAKE FILLING

Hull the strawberries and wash them in a colander. Crush slightly, add the sugar, and let stand half an hour or until the sugar dissolves.

Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE RICE PUDDING

Cook the rice in the scalded milk. When the rice is almost tender add the cocoa and sugar and finish cooking. Pour into a baking pan and spread with a meringue and brown in the oven.

Number of servings 60
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

OLD-FASHIONED BAKED RICE PUDDING

Wash the rice, pour over it the scalded milk and bake in a slow oven, stirring occasionally. When the rice is almost tender add the sugar, raisins and salt, and continue cooking.

Number of servings 32
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

RICE WITH HARD SAUCE

Cook the rice in boiling salted water until tender. Add the raisins and serve with hard sauce.

Number of servings 36
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE SAUCE

Mix the dry ingredients well. Add to boiling water, stirring constantly with wire whisk. Add the fat, and when cool add the vanilla.

Number of servings 80
Amount in each serving 2 tbsp.
Calories in one serving______
Cost of one serving______

CUSTARD SAUCE

Mix the cornstarch and sugar and add to the scalded milk. When the cornstarch has cooked add the thoroughly beaten egg yolks and cook for a few minutes. Remove from fire and add the salt and vanilla.

Number of servings 100
Amount in one serving 1½ tbsp.
Calories in one serving______
Cost of one serving______

EGG HARD SAUCE

Cream the fat and sugar thoroughly. Add the beaten yolks and continue creaming. Add the vanilla and fold in the beaten whites. Put this sauce into the refrigerator to set.

Number of servings 48
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

HARD SAUCE

Cream the butter, add the sugar and vanilla gradually.

Number of servings 24
Amount in one serving 1 tbsp.
Calories in one serving______
Cost of one serving______

LEMON SAUCE

Mix the sugar and cornstarch and add to the boiling water, stirring constantly. When the starch is clear, remove from the fire and add the fat, lemon juice and salt, and lemon rind.

Number of servings 85
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

APPLE TAPIOCA

Soak the tapioca in water over night. Add to the boiling salted water and cook until clear. Add the sugar, cinnamon and lemon juice and pour over the apples.

Number of servings 42
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BAKED APPLES

Wash and core the apples. Make a syrup of the sugar and water and pour over the apples. Bake in the oven until the apples are tender.

Number of servings 25
Amount in one serving 1
Calories in one serving______
Cost of one serving______

BAKED CUSTARD

Beat the eggs, sugar and salt and add to the scalded milk and pour into custard cups. Put the cups into a pan and pour hot water around them. Bake in a moderate oven.

Number of servings 40
Amount in one serving Between ⅓ to ½ c.
Calories in one serving______
Cost of one serving______

CARAMEL BAVARIAN CREAM

Add the cold water to the gelatin. Caramelize the sugar, add the hot water and pour over the softened gelatin. Let this mixture cool. Scald the milk, add the egg yolks and cook as for a soft custard. When both mixtures are cool and the gelatin has begun to set, beat the egg whites until stiff and pour in the two mixtures and beat. Pour into a pan to reset. Serve with whipped cream.

Number of servings 45
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CARAMEL TAPIOCA

Soak the tapioca over night and cook until clear in the boiling water and brown sugar. Remove from the fire and add the salt and mapleine.

Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE BLANC MANGE

Mix the sugar, cornstarch and cocoa and add to the scalded milk. When the mixture has thickened, remove from the fire and add the salt and vanilla.

Number of servings 95
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CHOCOLATE PUDDING

Melt the chocolate over hot water. Separate the eggs and beat the sugar and egg yolks to a creamy consistency. When the chocolate is melted, add the beaten yolks and sugar to it, and continue cooking until the mixture thickens. Beat the egg whites stiff, add the chocolate mixture and the vanilla to them. Mix thoroughly. Pour into glasses and put in the refrigerator to cool and set. Serve with whipped cream.

Number of servings 36
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CORNSTARCH PUDDING

Mix the sugar and cornstarch and add to the hot milk, stirring constantly. When the starch has cooked remove from the fire and add the vanilla and salt. Fold in the well-beaten egg whites and mold.

Number of servings 48
Amount in one serving Between ⅔ and ½ c.
Calories in one serving______
Cost of one serving______

DATE NUT BLANC MANGE

Mix the cornstarch, sugar and salt and add to boiling water, stirring constantly. Add this mixture to the well-beaten whites and vanilla and beat until smooth. If a kitchen mixing machine is available, combine the two mixtures on the machine and beat thoroughly. This will increase the volume and improve the consistency. Add the dates and nut meats. Serve with a custard sauce.

Number of servings 56
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**DATE TORTE

Mix the dry ingredients with the dates and nuts. Add the lemon juice and water, and fold in the stiffly beaten egg whites. Pour into a well-greased baking pan, set the pan in hot water and bake in a moderate oven. This may be served hot or cold with whipped cream.

Number of servings 24
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

FIG TAPIOCA

Soak the tapioca over night. Add to the rapidly boiling water and cook until clear. Remove from the fire and add the chopped figs and nuts, vanilla and salt.

Number of servings 72
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

FRUIT COCKTAIL

Make a syrup of the sugar and water and pour over the diced fruit. The juice of the lemons may be added to the syrup.

Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

FRUIT GELATIN

Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the fruit juice and the diced fruit.

Number of servings 60
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

**FRUIT WHIP

Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and beat until stiff. Whips in this quantity should be made with a power beater or mixing machine.

Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

MAPLE NUT MOLD

Mix the cornstarch to a paste with part of the water. Bring the remainder of the water to a boil, add the brown sugar and the cornstarch paste, stirring constantly. Beat the egg whites stiff, and when the cornstarch mixture is clear add to the egg whites and beat. When thoroughly mixed add the mapleine, nut meats and salt. Pour into pans to mold. This pudding is most satisfactory in texture, and volume is increased when beaten on a power machine.

Number of servings 100
Amount of one serving ⅓ c.
Calories in one serving______
Cost of one serving______

NORWEGIAN PRUNE PUDDING

Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear. Remove from the fire and add the lemon juice and prunes.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

PINEAPPLE PUDDING

Mix the sugar and cornstarch and add to the boiling water. When clear, remove from the fire and add the pineapple and lemon juice. Serve with whipped cream.

Number of servings 96
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

PINEAPPLE TAPIOCA PUDDING

Soak the tapioca over night and cook in boiling water till transparent. Remove from the fire and add the sugar, lemon, pineapple and the beaten whites of eggs. Serve with whipped cream.

Number of servings 20
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

PRUNE GELATIN

Soak the gelatin in the cold water until softened. Heat the prune juice to boiling, add the sugar and pour over the gelatin, stirring until dissolved. When the gelatin begins to set, add the lemon juice and pour over the seeded prunes which have been arranged in rows on the bottom of a pan.

Number of servings 48
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

RAISIN TAPIOCA

Soak the tapioca over night. Add to the boiling water and sugar and cook until clear. Remove from the fire and add the raisins, mapleine, nuts and salt.

Number of servings 75
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

SNOW PUDDING

Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the lemon juice. Beat the egg whites stiff, add the gelatin and beat. Put into a pan and let the mixture harden. Serve with custard sauce.

Number of servings 72
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

TAPIOCA CREAM

Soak the tapioca over night and cook until clear in the scalded milk. Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes. Remove from fire and add salt and vanilla.

Number of servings 75
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

APRICOT SAUCE

Sort and wash the apricots. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CRANBERRY JELLY

Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a purée sieve. Add the sugar and again bring to the boiling point. Pour into a pan to mold. Cut in small squares to serve.

Number of servings 100
Amount in one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

CRANBERRY SAUCE

Pick over and wash the cranberries. Add the water and cook until the berries are soft. Rub through a sieve, add the sugar and bring to a boil.

Number of servings 40
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

DRIED PEACH SAUCE

Sort and wash the peaches. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

PRUNE SAUCE

Sort and wash the prunes. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.

Number of servings 50
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

BAKED RHUBARB

Wash the rhubarb and cut in pieces three quarters of an inch in length. Mix the rhubarb with the sugar and the lemons, which have been cut in thin slices. Pour into a baking pan and bake in a slow oven until tender.

Number of servings 45
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

APPLE-SAUCE CAKE

Cream the fat and sugar. Add the apple sauce, then the dry ingredients and the raisins. Bake in a slow oven in loaf or sheet pans. This may be iced with a chocolate icing and cut in squares. This amount makes six pans eight inches square.

Number of servings 54
Amount in one serving 1 square
Calories in one serving______
Cost of one serving______

BANANA CREAM CAKE

Follow the directions for making cake and bake the mixture in a sheet pan about twenty-four inches square. Make the cream pie filling recipe. When the cake comes from the oven slice the bananas over the top, pour the pie filling over it and cover with a meringue made of the egg whites and sugar provided in the cream pie filling recipe. Brown the meringue in the oven. Cool and cut in squares.

Number of servings 100
Amount in one serving 1 square 2 in. × 2 in.
Calories in one serving______
Cost of one serving______

CAKE

Cream the fat and sugar thoroughly. Add the yolks and vanilla and continue creaming. Mix the dry ingredients and add alternately with the milk to the fat, sugar and eggs. Fold in the well-beaten whites last. If a kitchen mixing machine is used for making the cake, the best results are obtained by creaming the fat and sugar twenty to thirty minutes on the machine and completing the remainder of the mixing as quickly as possible. This makes nine two-layer cakes, each cake nine and one fourth inches in diameter and cutting sixteen slices.

Number of servings 144
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

CARAMEL CAKE

Caramelize one cup of the sugar and add two cups of water to dissolve. Cool this syrup. Cream the fat and remaining sugar, add the egg yolks and vanilla, and the caramelized syrup. Mix the dry ingredients and add alternately with the milk. Add the beaten whites of eggs last. This will make nine two-layer cakes, nine and one fourth inches in diameter.

Number of servings 144
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

CHOCOLATE CAKE

Make a custard of the egg yolks, milk and cocoa, and cool. Cream the fat and sugar thoroughly, add the egg yolks, the chocolate custard and vanilla. Mix the dry ingredients and add alternately with the milk. Fold in the beaten egg whites. This amount will make ten two-layer cakes, nine and one fourth inches in diameter, each cake to be cut in sixteen pieces.

Number of servings 160
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SMALL CHOCOLATE CUP CAKES

Melt the chocolate over hot water and add the butter substitute to it. Beat the eggs and add the sugar and vanilla and combine with the melted butter substitute and chocolate. Mix and sift the dry ingredients and add alternately with the liquid. Add the nuts last.

Number of servings 36
Amount in one serving 1
Calories in one serving______
Cost of one serving______

**FRUIT OATMEAL CRUMB COOKIES

Cream the fat and sugar. Add the eggs, sour cream, lemon juice and mapleine, and the well-mixed dry ingredients. Drop on a well-greased pan using two tablespoons per cooky and bake in a hot oven; or this mixture may be spread out on a sheet and when baked cut in squares or bars.

Number of servings 144
Amount in one serving 2 tbsp. dough
Calories in one serving______
Cost of one serving______

GINGERBREAD

Cream the fat and sugar thoroughly. Add the eggs and molasses and continue to beat. Mix the dry ingredients and add alternately with the water. Bake in well-greased and floured pans. The gingerbread may be baked in five loaf tins cutting fifteen slices per loaf or as a sheet cake.

Number of servings 75
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

ORANGE AND RAISIN CUP CAKES

Cream the fat and sugar thoroughly. Add the egg yolks and vanilla. Mix the dry ingredients and add alternately with the liquid. Chop the oranges and express the juice, to which is added the milk to make the required amount of liquid. Add the chopped oranges and raisins and the stiffly beaten whites. Bake in well-greased muffin tins.

Number of servings 152
Amount in one serving ¼ c.
Calories in one serving______
Cost of one serving______

SPICE CAKE

Cream the sugar and egg yolks and add the sour cream. Add the molasses and lemon juice. Mix the dry ingredients and add to the mixture. Add the raisins and the beaten egg whites. Three quarts of sour milk and one and one half pounds of fat may be used instead of sour cream. This makes ten two-layer cakes, nine and one fourth inches in diameter.

Number of servings 160
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SUGAR COOKIES

Cream the fat and sugar. Mix the dry ingredients and add with the water to the fat and sugar. This will make a soft dough which will not roll out until thoroughly chilled. Keep the dough in the refrigerator and take out only that portion which may be rolled at one time. Roll very thin, cut into cookies three and one half inches in diameter and bake on a floured pan.

Number of servings 300
Amount in one serving One 3½ in. cooky
Calories in one serving______
Cost of one serving______

WASHINGTON PIE

Split the layers of cake in half. Spread them with one cup of chocolate filling. Put the top over the filling and sprinkle with powdered sugar. Cut each layer in eight wedge-shaped pieces.

Number of servings 96
Amount in one serving 1 piece
Calories in one serving______
Cost of one serving______

WHITE CAKE

Cream the fat and sugar thoroughly. Mix the dry ingredients and add alternately to the fat and sugar with the milk. Fold in the well-beaten whites last. This makes eighteen two-layer cakes. If preferred, this amount may be baked in square tins, twenty-four by twenty-four inches, and will fill three pans. Where a kitchen mixing machine is used in cake making the best results are obtained by creaming the fat and sugar in the machine for from twenty to thirty minutes and then adding the remainder of the ingredients and completing the mixing quickly.

Number of servings 288
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

CHOCOLATE FILLING

Mix the cornstarch, sugar, cocoa and salt and add to the hot milk, stirring constantly. When cornstarch is cooked add the beaten egg yolks, butter substitute and vanilla.

Total volume 3 qt.
Calories in one serving______
Cost of one serving______

CREAM FILLING

See method under recipe for cream pie filling, p. 184.

This filling may be used not only for pie, but for cake, cream puffs, Washington pie and for similar desserts.

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

LEMON FILLING

This filling may be used not only for pie, but for cake and similar desserts.

See method under recipe for lemon pie filling, p. 185.

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

CARAMEL FROSTING

Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating on the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter.

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

CHOCOLATE ICING

Roll and sift the powdered sugar and cocoa, and mix with the water, melted butter and vanilla. This amount will make two cups of icing.

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

WHITE FROSTING

Cook the sugar and water to the soft-ball stage or until it forms a thread. Pour into the stiffly beaten egg whites, add the vanilla and continue beating in the machine until the icing is stiff. This amount will frost nine two-layer cakes, nine and one quarter inches in diameter.

Number of servings 144
Amount in one serving
Calories in one serving______
Cost of one serving______

PIE CRUST

Weigh the fat and flour, add the salt and work the fat into the flour lightly, using the tips of the fingers. Add the iced water a little at a time, being careful to distribute the water evenly through the mixture. Avoid getting the dough too wet. For this amount about one and one half cups of water is sufficient. This amount will make from eleven to twelve pie shells, using pie tins ten and three quarter inches in diameter, or it will make from six to seven two-crust pies.

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

APPLE PIE FILLING

Fill the crusts with one quart of apples. Cover with the sugar and flour. Add the fat and cover with the top crust. Bake in a moderate oven. This recipe makes fourteen, ten and three quarter inch pies, using one quart per pie.

Number of servings 112
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

APRICOT PIE FILLING

Soak and cook the apricots in the water. When the apricots are soft add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice. This amount will make ten pies, ten and three quarter inches in diameter, using three cups of filling per pie.

Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

BLUEBERRY PIE FILLING

Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling juice. When thickened, add the berries and lemon juice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies.

Number of servings 72
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CRANBERRY AND RAISIN PIE FILLING

Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie.

Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

DRIED PEACH PIE FILLING

Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie.

Number of servings 80
Amount of one serving ⅛ pie
Calories in one serving______
Cost of one serving______

GOOSEBERRY AND RAISIN PIE FILLING

Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiling point add the well-mixed sugar and cornstarch, stirring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

LOGANBERRY PIE FILLING

Open the berries and pour into a colander to separate the berries from the juice. Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly. When the mixture has thickened, add the lemon juice and berries. This makes filling for eighteen pies, ten and three quarter inches in diameter and cutting eight pieces per pie.

Number of servings 144
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

RHUBARB PIE FILLING

Wash and dice the rhubarb, and put over a slow fire to cook. When the mixture is boiling, add the well-mixed cornstarch and sugar, stirring constantly. When thickened, remove from the fire and fill the pie crusts, using three cups per pie. This amount makes fourteen pies, ten and three quarter inches in diameter.

Number of servings 112
Amount per serving ⅛ pie
Calories in one serving______
Cost of one serving______

BANANA CREAM PIE FILLING

Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well-beaten egg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies.

Number of servings 160
Amount of one serving ⅛ pie
Calories in one serving______
Cost of one serving______

BUTTERSCOTCH PIE FILLING

Scald the milk, reserving sufficient to make a thin paste with the flour and cornstarch. Add the brown sugar to the scalded milk and pour in the thickening, stirring constantly. If a dark brown sugar is used, a little soda may be added to the milk to prevent curdling. When the mixture has thickened add the fat and egg yolks and cook for a few minutes. Remove from the fire and add the salt and vanilla. This recipe makes twenty pies, using two and one half cups per pie. See chocolate pie recipe for method of making meringue.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CHOCOLATE PIE FILLING

Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the boiling water, stirring constantly. When the mixture has thickened add the well-beaten egg yolks and let cook three or four minutes. Add the butter substitute.

Beat the egg whites until they hold their shape. Add the sugar and continue beating until sugar and egg are thoroughly blended. Avoid beating the sugar and egg until too stiff to spread. Bake in a moderate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CREAM PIE FILLING

Mix the sugar, cornstarch and flour and add to scalded milk, stirring constantly. When thickened, add the well-beaten egg yolks, butter substitute, salt and vanilla. Fill the pie shells, using two and one half cups per pie and cover with meringue. This recipe makes twenty, ten and three quarter inch pies.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CUSTARD PIE FILLING

Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill the pie shells and sprinkle the nutmeg over the top. Bake in a slow oven. This recipe makes twelve, ten and three quarter inch pies, using three and one half cups per pie.

Number of servings 96
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

LEMON PIE FILLING

Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened, add the fat and egg yolks. Cook for a few minutes, and when removed from the fire add the lemon juice and grated rind. Put two and one half cups to each ten and three quarter inch pie shell and cover with meringue and brown in oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty pies.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

PINEAPPLE PIE FILLING

Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened add the egg yolks. Cook for a few minutes, remove from the fire and add the lemon juice and pineapple. Fill ten and three quarter inch shells, using two and one half cups of filling per pie. Cover with meringue and bake in a moderate oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty-seven pies.

Number of servings 216
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

PUMPKIN PIE FILLING

Mix the dry ingredients and add to the pumpkin. Beat the eggs, add the scalded milk and pour into the pumpkin and spices, and mix thoroughly. This fills ten, ten and three quarter inch pie shells, using three and one half cups per shell.

Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

FRUIT PUNCH

Make a syrup of the sugar and a quart of the water. While the syrup is cooling add the mint leaves. Mix the syrup with the fruit juices and strain. Serve the punch iced. The volume will be somewhat greater if the fruit pulp is not strained out.

Number of servings 62
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

GINGER ALE LEMONADE

Make a syrup of the sugar and water, and while this is cooling add the mint leaves. Combine the cold syrup, lemon juice and water, and add the ginger ale. The ginger ale should not be added until just before the lemonade is to be served.

Number of servings 56
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

LEMONADE

Make a syrup of the sugar and the one quart of water, and let cool. Mix with the lemon juice and add the ice water. While the syrup is cooling, mint leaves may be added if desired.

Number of servings 45
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

HOT CHOCOLATE

Mix the sugar, grated chocolate and salt with the boiling water and cook until smooth. Add the hot milk and cook ten to fifteen minutes to develop the flavor. Add vanilla and serve. One half teaspoon of cinnamon may be added for flavor if desired.

Number of servings 27
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

URN COFFEE

Put the ground coffee into an urn sack. Let the boiling water from the water urn flow over the coffee. Drain the coffee from the faucet of the urn, and pour the entire amount over the ground coffee twice. This should make a coffee of good strength. The important points in making coffee are that the urn should be kept perfectly clean, using clear water and steel wool or baking soda; the water bags should be kept washed and well aired; the water used in making the coffee should always be actively boiling before the coffee is made, and the water in the jacket should be maintained at boiling temperature.

Number of servings 48
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______