Quantity Cookery: Menu Planning and Cooking for Large Numbers

Chapter VI: Recipes (2)

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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 1/2 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 1/2 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 1/2 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 1/3-1/2 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 1/2 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 1/2 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 1/2 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 1/2 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 1/2 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 1/2 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 1/3 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 1/3 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 1/3 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 1/2 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 1/3 and 1/2 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 1/2 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 1/2 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 1/3 and 1/2 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 1/2 c.
Calories in one serving______
Cost of one serving______

BROWNED POTATOES

----------------------+----------+------+--------+---------+----------
INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST
----------------------+----------+------+--------+---------+----------
Potatoes, pared | |30 lb.| | |
Salt |1/4 c. | | | |
Fat |1 qt. | | | |
Stock |2 qt. | | | |
----------------------+----------+------+--------+---------+----------

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 1/3 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 2/3 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 2/3 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 1/3 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 2/3 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 1/2 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 1/3 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 1/2 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 1/2 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 1/2 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 1/3 and 1/2 c.
Calories in one serving______
Cost of one serving______

BREADS

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 1/4 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 1/3 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 1/4 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 1/4 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 1/3 to 1/2 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 1/4 to 1/3 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 1/5 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

---------------------+----------+-------+--------+---------+----------
INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST
---------------------+----------+-------+--------+---------+----------
Sugar |2 c. | | | |
Butter substitute |2 c. | | | |
Water |2 qt. | | | |
Milk |2 qt. | | | |
Yeast | |1/4 lb.| | |
Water |2 c. | | | |
Flour |11-3/4 qt.| | | |
Salt |1/2 c. | | | |
Butter substitute |1-1/2 c. | | | |
Fat, melted | |1/2 lb.| | |
Sugar |5 c. | | | |
Cinnamon |5 tsp. | | | |
Raisins |2 c. | | | |
---------------------+----------+-------+--------+---------+----------

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 1-1/3 oz. per roll
Calories in one serving______
Cost of one serving______

PARKER HOUSE ROLLS

---------------------+----------+-------+--------+---------+----------
INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST
---------------------+----------+-------+--------+---------+----------
Sugar |2 c. | | | |
Butter substitute |2 c. | | | |
Water |2 qt. | | | |
Milk |2 qt. | | | |
Yeast | |1/4 lb.| | |
Water, lukewarm |2 c. | | | |
Flour |11 to | | | |
| 12 qt. | | | |
Salt |1/2 c. | | | |
Butter substitute |1-1/2 c. | | | |
---------------------+----------+-------+--------+---------+----------

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 1-1/3 oz.
Calories in one serving______
Cost of one serving______

WHITE BREAD

---------------------+----------+-------+--------+---------+----------
INGREDIENTS |AMOUNT |WEIGHT |CALORIES|UNIT COST|TOTAL COST
---------------------+----------+-------+--------+---------+----------
Yeast | |1/4 lb.| | |
Water, lukewarm |1 pt. | | | |
Milk, scalded |2 qt. | | | |
Fat |1 c. | | | |
Sugar |1 c. | | | |
Cold water |2 qt. | | | |
Flour |13 to | | | |
| 14 qt. | | | |
Salt |1/4 c. | | | |
---------------------+----------+-------+--------+---------+----------

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______

SANDWICHES

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 1/6 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 1/6 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 1/6 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 1/6 c.
Calories in one serving______
Cost of one serving______

SALADS

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 1/3 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 1/3 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

----------------------+----------+------+--------+---------+----------
INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST
----------------------+----------+------+--------+---------+----------
Boiled potatoes |10 qt. | | | |
Celery |2 qt. | | | |
Salt |1/4 c. | | | |
Paprika |1 tsp. | | | |
French dressing |1 qt. | | | |
Chopped parsley |1 c. | | | |
Pimentos, 15 oz. can |1 | | | |
Onions |1/4 c. | | | |
----------------------+----------+------+--------+---------+----------

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 1/2 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 1/3 c.
Calories in one serving______
Cost of one serving______

VEGETABLE GELATIN SALAD

----------------------+----------+------+--------+---------+----------
INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST
----------------------+----------+------+--------+---------+----------
Gelatin |1/2 c. | | | |
Cold water |2 c. | | | |
Sugar |2 c. | | | |
Boiling water |2 qt. | | | |
Salt |4 tsp. | | | |
Shredded cabbage |4 c. | | | |
Lemon juice |3/4 c. | | | |
Mild vinegar |2 c. | | | |
Celery, diced |2 qt. | | | |
Red pepper, cut fine |1 c. | | | |
----------------------+----------+------+--------+---------+----------

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 1/3 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 1/2 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 1/2 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 1/2 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 1/3 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 1/2 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 1/2 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 1/2 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 4-3/4 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

----------------------+----------+------+--------+---------+----------
INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST
----------------------+----------+------+--------+---------+----------
Egg yolks |3 | | | |
Vinegar |3/4 c. | | | |
Oil |1 qt. | | | |
Mustard |1 tsp. | | | |
Powdered sugar |1 tsp. | | | |
Paprika |1/2 tsp. | | | |
Salt |1 tbsp. | | | |
Red pepper |1/4 tsp. | | | |
----------------------+----------+------+--------+---------+----------

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 3-3/4 qt.
Calories in one serving______
Cost of one serving______

HOT DESSERTS AND SAUCES

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 1/2 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 1/2 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 1/3 and 1/2 c.
Calories in one serving______
Cost of one serving______

CHOCOLATE SOUFFLE

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 1/2 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. x 2 in.
Calories in one serving______
Cost of one serving______

FRITTERS

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Quantity Cookery: Menu Planning and Cooking for Large NumbersChapter VI: Recipes (2)

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