Chapter VII: Table of Weights and Their Approximate Measures

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

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

INDEX

Appearance of food, 8, 9

Apple and celery salad, 137

Apple dumpling, 143

Apple pie filling, 178-179

Apple-sauce cake, 168

Apple tapioca, 154

Apples, baked, 155

Apricot pie filling, 179

Apricot sauce, 165

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

Bacon muffins, 125

Baked beans, 109

Banana cream cake, 168-169

Banana cream pie filling, 182-183

Banana salad, 137

Beans, 46
baked, 109

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

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

Beef a la mode, 81

Beets, 47
buttered, 111

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

Birds, veal, 95

Biscuits, baking-powder, 124

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

Blueberry pie filling, 179-180

Boiled salad dressing, 141

Bouillon, 73-74

Bran muffins, dark, 127

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

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

Bread pudding, 143-144

Breaded veal, 93-94

Brown Betty, 144

Brown bread, 129

Browned potatoes, 118

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

Butterscotch pie filling, 183

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

Cabbage salad, 134

Cafeteria, menus for, 11, 13-36

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

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

Carrot and raisin salad, 134

Carrot plum pudding, 148

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

Cauliflower, 47

Caramel Bavarian cream, 156

Caramel cake, 170

Caramel frosting, 176-177

Caramel tapioca, 156

Celery, 46
creamed, 114

Chart of foods, seasonal, 57-59

Cheese dishes, 45

Cheese fondue, 102

Chicken, 44

Chicken a la king, 89

Chicken and biscuit, 88

Chicken croquettes, 89-90

Chicken salad, 140

Chicken soup, 74

Chocolate, hot, 189

Chocolate blanc mange, 157

Chocolate bread pudding, 144-145

Chocolate cake, 170-171

Chocolate cup cakes, 171

Chocolate filling, 175-176

Chocolate frosting, 177

Chocolate icing, 177

Chocolate pie filling, 184

Chocolate pudding, 157

Chocolate rice pudding, 151

Chocolate sauce, 152

Chocolate souffle, 145

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

Cocktails, fruit, 160
oyster, 99

Codfish, 44
balls, 97-98

Coffee, urn, 189-190

Color in food, 9

Combinations of food, 59-61

Combination vegetable salad, 135

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

Corn, 46
scalloped, 115

Corned beef hash, 81-82

Corn-meal muffins, 126

Corn pudding, 114

Cornstarch pudding, 158

Corn with green peppers and pimentos, 115

Cost in menu-making, 6

Cottage cheese croquettes, 102-103

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

Cottage cheese salads, 51

Cottage cheese sandwich filling, 132

Cottage pudding, 145-146

Cranberry and raisin pie filling, 180

Cranberry jelly, 166

Cranberry sauce, 166

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

Cream filling, 176

Cream of celery soup, 76-77

Cream of corn soup, 77

Cream of Lima bean soup, 77-78

Cream of pea soup, 78

Cream of spinach soup, 78-79

Cream of tomato soup, 79

Cream pie filling, 184-185

Cream soup, 42

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

Crumb muffins, 126-127

Custard, baked, 155

Custard pie filling, 185

Custard sauce, 153

Cutlets, egg, 105

Date nut blanc mange, 158-159

Date torte, 159

Deviled egg salad, 139-140

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

Dietetic principles in menus, 1, 3, 5

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

Dried beef on toast, creamed, 82

Dried peach pie filling, 180

Dried peach sauce, 166-167

Egg cutlets, 105

Egg hard sauce, 153

Egg sandwich filling, 132-133

Eggplant, 47
fried, 116

Eggs, 45

Eggs and ham, scrambled, 105

Equipment for preparing menus, 5, 6

Fig tapioca, 159-160

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

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

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

Fish salads, 51

Flavor of food, 10

Form of service, 4, 7

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

French fried potatoes, 119

French salad dressing, 141

Fried salmon, 100
oysters, 99

Fritters, 146

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

Fruit cobbler, 146-147

Fruit cocktail, 160

Fruit gelatin, 160-161

Fruit oatmeal crumb cookies, 171-172

Fruit punch, 187-188

Fruit salad, 138

Fruit salads, list of, 51

Fruit sandwich filling, 133

Fruit sauces, 53
recipes for, 165-167

Fruit whip, 161

Garnishes, 63-65

Ginger-ale lemonade, 188

Gingerbread, 172

Glazed sweet potatoes, 121

Gooseberry and raisin pie filling, 181

Graham muffins, 127

Grapefruit salad, 138

Grapenut pudding, 147-148

Halibut, 44
fried, 98

Ham, baked, 91

Hamburg balls, 82

Ham sandwich filling, 133-134

Hard sauce, 153-154

Hash, 83
corned beef, 81-82

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

Hominy, 47

Ice creams, 53-54

Ices, 54

Lamb, 43
roast, 90

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

Lemonade, 188
ginger-ale, 188

Lemon filling, 176

Lemon pie filling, 185-186

Lemon sauce, 154

Liver and bacon, 96-97

Lobster salad, 140

Loganberry pie filling, 181-182

Macaroni, 47

Macaroni and cheese, 103

Maple nut mold, 161-162

Mashed potatoes, 119-120
rutabagas, 122-123

Mayonnaise dressing, 142

Measures, use of, 73

Meat croquettes, 83

Meat dishes, miscellaneous, 45

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

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

Meat order form, 66-67

Meat pie, 85
with dressing, 86

Meat salads, 51

Meat stew, 86

Meat substitutes, 45
recipes for, 102-106

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

Menu form, 67-69

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

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

Mousse, 53

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

Mustard sauce, 106

Mutton, 43

Noodle soup, 75

Norwegian prune pudding, 162-163

Nut bread, 129

Odor of food, 9

Old-fashioned baked rice pudding, 151-152

Onions, 47
buttered, 117
creamed, 117

Orange and raisin cup cakes, 173

Oyster cocktail, 99

Oyster stew, 80

Oysters, 44
fried, 99
scalloped, 100

Palatability of food, 8

Parsley buttered potatoes, 120

Parsnips, 48

Peanut butter soup, 80

Peas, 48
buttered, 117-118
creamed, 118

Peppers, 48

Pie crust, 178

Pie fillings, 178-179

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

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

Pineapple pie filling, 186

Pineapple pudding, 162-163

Pineapple tapioca pudding, 163-164

Pork, 43
roast, 92-93

Pork chops breaded, 91-92
with dressing, 92

Potato salad, 135

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

Potatoes for cafeteria menu, 12

Prune and cottage cheese salad, 139

Prunecot filling for shortcake, 149-150

Prune gelatin, 163

Prune pudding, 149

Prune sauce, 167

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

Pumpkin pie filling, 187

Punch, fruit, 187-188

Quality of food, 8

Quick bread, 48-49

Raised muffins, 127

Raisin tapioca, 164

Recipes, 73-190

Rhubarb, baked, 167

Rhubarb pie filling, 182

Rib roast of beef, 87

Rice, 48

Rice and cheese, 104

Rice and nut loaf, 104

Rice croquettes, 122

Rice with hard sauce, 152

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

Rutabagas, 48
mashed, 122-123

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

Salad dressings, 142-145

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

Salmon, 44
fried, 100
scalloped, 101

Salmon loaf, 101

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

Sausage, 93

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

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

Scrambled eggs and ham, 105

Sequence of foods in menus, 3

Servings, size of, 8
arrangement of, 9

Shapes of food, 9

Sherbets, 54

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

Snow pudding, 164-165

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

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

Spaghetti, 47

Spice cake, 173-174

Spinach, 48

Spinach and egg, 123

Squash, 48

Steak, Swiss, 87

Steamed molasses pudding, 148-149

Stewed tomatoes, 124

Stews, meat, 86-87
oyster, 80

Stock soups, 42

Strawberry shortcake filling, 150

Stuffed baked potatoes, 121

Succotash, 116

Sugar cookies, 174

Sweetbreads, 96

Swiss steak, 87

Table of weights and their approximate measures, 191-194

Tapioca cream, 165

Tartare sauce, 106-107

Tea rooms, menus for, 36-41

Temperature of food, 9

Thousand Island salad dressing, 142

Tomato jelly salad, 136

Tomato rice soup, 75-76

Tomato sauce, 107

Tomatoes, 48
scalloped, 123-124
stewed, 124

Trout, 44

Turnips, 48

Variety of food, 3, 4, 5, 10

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

Veal birds, 95

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

Vegetable gelatin salad, 136

Vegetable salads, 50-51
combination, 135

Vegetable soup, 76

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

Washington pie, 174-175

Weiners, 88

White breads, 131

White cake, 175

White frosting, 177-178

White sauce, 107-108

Whitefish, 44

Yeast breads, 49

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