CHAPTER IV_Quantity Cookery: Menu Planning and Cooking for Large Numbers

SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING

LIST OF FOODS

SOUPS

_Cream soups_

Cream of corn

Cream of pea

Cream of tomato

Cream of asparagus

Cream of celery

Cream of potato

Cream of browned onion

Cream of navy bean

Cream of lima bean

Cream of peanut butter

Cream of spinach

Oyster stew

___________________

_Stock soups_

Consomme

Bouillon

Tomato bouillon

Vegetable soup

Creole soup

Mutton broth

Rice tomato soup

Chicken soup with rice

Chicken soup with noodles

Vermicelli

Clear tomato

___________________

MEATS

_Beef_

Rib roast

Pot roast

Hot roast beef sandwiches

Beef a la mode

Swiss steak

Steaks, tenderloin and sirloin

Hungarian goulash

Beef loaf

Hamburg balls

Creamed dried beef on toast

Short ribs and browned potatoes

Corned beef hash; with poached eggs

Meat pie

Meat stew with vegetables

Meat stew with dumplings

Meat croquettes

Corned beef and cabbage

Beef heart and dressing

Mock duck

___________________

_Pork_

Roast pork

Roast pork and dressing

Roast pork and apple sauce

Pork chops

Pork chops with dressing

Baked ham

Ham baked in milk

Broiled ham

Ham and eggs

Sausages

Bacon and eggs

Broiled pork tenderloin

Frankfurts

Spare ribs and sauerkraut

Spare ribs and dressing

___________________

_Lamb and mutton_

Roast lamb and gravy

Roast lamb and mint sauce

Lamb stew with vegetables

Lamb chops

Roast mutton

Mutton chops

Mutton stew

___________________

_Veal_

Roast veal and dressing

Breaded veal

Veal loaf

Calves liver and bacon

Veal stew, plain; with vegetables; with peas

Veal birds

Breaded veal heart

Veal rosettes

Veal croquettes

Scalloped veal with rice

Veal hearts en casserole

___________________

_Chicken_

Roast chicken

Chicken fricassee

Chicken giblets with rice

Chicken and biscuit

Creamed chicken, with biscuits; on toast; in bread cases; in timbales

Chicken pie, white and dark meat; all white meat

Chicken a la King

Chicken croquettes

Hot chicken sandwich

___________________

FISH

_Salmon_

Fresh salmon, Steamed; baked

Fresh salmon fried in steaks

Canned salmon in loaf

Scalloped salmon

Creamed salmon on toast

Salmon with lemon

Salmon croquettes

_Whitefish_

Steamed; baked; planked; with dressing

_Trout_

Baked; fried

_Codfish_

Creamed, on plain boiled potatoes

Codfish balls

_Halibut_

Steamed; fried; baked

Scalloped fish

Fish cakes

___________________

OYSTERS

Scalloped

Creamed oysters on toast

Fried

Oyster cocktail

Oyster stew

___________________

EGGS

Fried with ham

with bacon

Egg croquettes

Egg cutlets

Scrambled eggs with

minced ham

with bacon

with marmalade

with jelly

Poached eggs; on toast

Baked eggs in ramekin;

in potato nest

Steamed eggs

Creamed eggs on toast

___________________

CHEESE DISHES

Cheese fondue

Cheese souffle

Rice and cheese

Macaroni and cheese

Hominy and cheese

Spaghetti and cheese

Creamed cheese

Cottage cheese loaf with nuts and green peppers

Cottage cheese croquettes with white sauce

MEAT SUBSTITUTES

Turkish pilaf

Rice and nut loaf

Spanish rice

Peanut and rice loaf

Lentil loaf

Rice croquettes

Spaghetti and tomatoes

Spaghetti and tomatoes with bacon

___________________

MISCELLANEOUS MEAT

DISHES

Hash

Croquettes

Tongue

Heart

Frankfurts

Brains, fried

with scrambled eggs

Sweetbreads

___________________

VEGETABLES

_Potatoes_

Baked

Mashed

Scalloped

_Potatoes_ (continued)

Creamed

American fried

Browned

Lyonnaise

Parsley buttered potatoes

Stuffed baked potatoes

Potato chips

Riced potatoes

Potato croquettes

Potato cakes

Potato cones

Potato puff

Plain boiled potatoes

Diced browned potatoes

Potatoes au gratin

Sweet potatoes, boiled

Baked

Fried

Scalloped with apples

Sweet potato croquettes

___________________

_Beans_

String beans

String beans creamed

Wax beans

Boiled navy beans

Baked navy beans

Green lima beans

Dried lima beans, boiled

Baked lima beans

Kidney beans

Succotash

___________________

_Celery_

Creamed

Relish

___________________

_Asparagus_

Buttered asparagus on toast

Creamed

Creamed asparagus on toast

_Corn_

Corn with green and red peppers

Corn on cob

Corn pudding

Succotash

Scalloped corn

Corn fritters

___________________

_Cabbage_

Creamed

Scalloped

Scalloped cabbage au gratin

Fried

Boiled

Sauerkraut

Hot slaw

___________________

_Carrots_

Buttered, diced

Creamed

Buttered carrots and peas

Creamed carrots and peas

___________________

_Cauliflower_

Creamed

Scalloped cauliflower in ramekins; au gratin

___________________

_Beets_

Buttered

Beets in vinegar sauce

Pickled beets

___________________

_Eggplant_

Fried

___________________

_Hominy_

Fried

Creamed

Scalloped

___________________

_Onions_

Buttered

Creamed

Scalloped

Fried

___________________

_Macaroni_

Macaroni and tomatoes

Macaroni croquettes

___________________

_Spaghetti_

Spaghetti and tomatoes

Spaghetti croquettes

Spaghetti and tomatoes with bacon

___________________

_Peas_

Buttered

Buttered peas and carrots

Creamed

Creamed peas and carrots

___________________

_Peppers_

Stuffed with corn

Stuffed with meat

___________________

_Rice_

Rice with gravy, southern style

Rice with cream

Rice croquettes

___________________

_Parsnips_

Fried

___________________

_Spinach_

Spinach and lemon

Spinach and egg

___________________

_Squash_

Baked

Mashed

___________________

_Turnips_

Creamed

Buttered, diced

Mashed

___________________

_Rutabagas_

Mashed

Creamed

Buttered

___________________

_Tomatoes_

Stewed

Stewed tomatoes with bread

Scalloped

Baked

Stuffed

___________________

BREADS

_Quick breads_

White muffins

Graham muffins

Bran muffins

Corn meal muffins

Date muffins

Rice muffins

Crumb muffins

Blueberry muffins

Bacon muffins

Cranberry muffins

Corn bread

Brown bread

Baking-powder biscuit

Baking-powder biscuit cinnamon rolls, with frosting

Baking-powder nut bread

Baking-powder nut and raisin bread

Baking-powder brown bread

___________________

_Yeast breads_

White bread

Graham bread

Oatmeal bread

Raisin bread

Nut bread

Coffee cake

___________________

_Rolls_

Cottage rolls

Parker House rolls

Clover-leaf rolls

Cinnamon rolls

Raised muffins

Hot cross buns

___________________

SANDWICHES

Lettuce

Olive

Olive and egg

Celery

Celery and chicken

Chicken

Ham

Peanut

Fig and nut

Cheese

Cheese and pimento

Meat

Ham sliced

Ham minced

Meat minced

Fig and date

Raisin and nut

Cucumber

Parsley butter

Egg

Tomato and cucumber

Green pepper

Club

Toasted cheese

___________________

SALADS

_Vegetable salads_

Asparagus

Cabbage

Cabbage salad with nuts

Cabbage salad with pickles and green peppers

Cabbage and ham

Cabbage and salmon

Cabbage and tuna fish

Cabbage and shrimp

Cabbage and pineapple

Celery and apple

Stuffed celery

Tomato salad

Whole, stuffed

Half

Sliced

Tomato and cucumber

Spring salad (head lettuce, tomato, onion, radishes,

peppers, cucumber)

String bean

Kidney bean

Spinach mounded with sliced egg

Head lettuce with mayonnaise

Head lettuce with French dressing

Head lettuce with Thousand Island dressing

Lettuce shredded with egg

Deviled eggs

Potato

Cucumber

Sliced cucumbers in vinegar

Combination

Vegetable salad, peas, celery, beets

Perfection

Sliced onions in vinegar

Egg, cheese and pickle

Tomato aspic

Tomato and celery

Celery, peas and nuts

Cabbage, celery, meat, pimento

Celery and beet

Mashed potato

Bean and beet

Sliced Bermuda onion

Squares of New York cheese on lettuce

Carrot and raisin

___________________

_Fruit salads_

Orange, grapefruit and pineapple

Waldorf

Apple, banana and date

White grape, apple and nut

Orange and nut

Apple and pineapple

Pear

Pineapple and celery

Pineapple and nut

Date and cottage cheese

Prune and cottage cheese

Pineapple and grated cheese

Argyle

Banana

Prune and peanut butter

Grapefruit

Fruit salad with ginger ale

Banana, peanut and carrot

_Fish and meat salads_

Salmon and celery

Sardine

Tuna fish

Shrimp

Lobster

Chicken

___________________

_Cottage cheese salads_

Molded and sliced with celery

Molded and sliced with green peppers and nuts

Balls rolled in nuts

___________________

DESSERTS

_Hot puddings_

Rice and raisins with hard sauce

Rice and raisins with cream

Rice custard

Chocolate rice pudding

Baked rice pudding

Lemon rice pudding

Rice compote with peaches

with raspberries

with prunes

Baked tapioca custard with meringue

Apple tapioca

Prune pudding

Indian pudding

Bread pudding

Chocolate bread pudding

Cottage pudding

Grapenut pudding

Apple fritters

Corn fritters

Banana fritters

Pineapple fritters

Orange fritters

Plain fritters

Apple dumplings

Apple batter pudding

Brown Betty with lemon sauce

Steamed suet pudding

Steamed cherry pudding

Steamed date pudding

Steamed carrot pudding

Prunecot shortcake

Peach shortcake

Orange shortcake

Strawberry shortcake

Peach cobbler

Apricot cobbler

Cherry cobbler

___________________

_Cold puddings_

Baked custard

Caramel custard

Maple nut mold, custard sauce

Chocolate blanc mange

Tapioca cream

Raspberry tapioca

Caramel tapioca

Pineapple tapioca

Apple tapioca

Fruit whips

Strawberry

Prune

Apricot

Plum

Caramel Bavarian cream

Cornstarch pudding with chocolate sauce

with berry sauce

with custard sauce

Fig tapioca

Fruit cocktail

Charlotte russe

Floating island

Orange custard

Fruit gelatin

Norwegian prune pudding

Pineapple pudding

Rice Bavarian pudding

Rhubarb tapioca

Snow pudding

Raisin tapioca

___________________

FRUITS

_Sauces_

Prunes

Apricots

Cranberry

Rhubarb

Apple

Stewed figs

Baked apples

Cherries

White

Red

Oranges

whole

sliced

Bananas

Dates with whipped cream

Grapefruit

Pears

___________________

ICE CREAMS

_Orange parfait Mousse_

Maple

Pineapple

Vanilla nut

___________________

_Sherbets_

Lemon

Orange

___________________

_Ice cream_

Vanilla

Strawberry

Chocolate

Maple

Macaroon

Greengage

Peach

Tutti Frutti

___________________

ICES

Orange

Lemon

Strawberry

Apricot

Pineapple

Grape

___________________

CAKES

Yellow or white cake

with vanilla frosting

with fig frosting

with raisin frosting

with cocoanut frosting

with maple frosting

with nut frosting

with orange frosting

with chocolate frosting

with nut and raisin frosting

with pineapple frosting

with date frosting

with maraschino cherry frosting

Chocolate cake

Lady Baltimore cake

Lord Baltimore cake

Fudge cake

Apple-sauce cake

Gingerbread

with whipped cream

with chocolate frosting

Sponge cake with frosting

Sponge cake with whipped cream

Lemon filled layer cake

Individual cakes

Spice cake

Banana cake with meringue

Marble cake

Sunshine cake

Angel food cake

Strawberry cake (white cake, with sliced strawberries in the frosting)

French pastries

Martha Washington pie

Cream puffs with vanilla custard filling

with chocolate custard filling

with whipped cream

Tarts

Lemon

Orange

Marguerites

Fruit

Sugar

Spice

Oatmeal

___________________

Doughnuts

Plain

Raised

Jelly roll with jelly filling

with chocolate custard filling

with vanilla custard filling

___________________

PIES

_Two-crust_

Canned apple

Fresh apple

Cranberry pie, latticed

Cranberry and raisin

Blueberry

Apricot (dried)

Red raspberry

Black raspberry

Blackberry

Loganberry

Gooseberry

Gooseberry and raisin

Cherry

Mince

Rhubarb

Peach

Raisin

___________________

_One-crust_

Lemon

Banana cream

Custard

Pumpkin

Chocolate

Butterscotch

Apricot cream

Pineapple

Cream

Cocoanut cream

Sour cream

___________________

BEVERAGES

Coffee

Tea

Green

Black

Iced

Chocolate

with whipped cream

with marshmallows

Cocoa

Hot

Iced

Milk

Buttermilk

Lemonade

Lemonade and orangeade

Orange juice

Ginger-ale lemonade with mint

Fruit punch

Spiced grapejuice

SEASONAL CHART OF FOODS

(Spaces are left for additions)

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POPULAR FOOD COMBINATIONS

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.

SUGGESTIVE AND POPULAR FOOD COMBINATIONS

+---------+------------------+--------------------+------------------+

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| (_See_ | | | |

| Ham) |Parsnips | | |

| | | | |

+---------+------------------+--------------------+------------------+

WAYS OF USING LEFT-OVER FOODS

+---------------------------------+----------------------------------+

| LEFT-OVER MEATS | LEFT-OVER VEGETABLES |

+---------------------------------+----------------------------------+

|Croquettes |Buttered vegetables may be used in|

|Scalloped meat with rice or | Soup |

| or potato | Creole soup |

|Shepherd's pie | |

|Ham with scrambled eggs | Meat stews |

|Ham fondue or omelet | Hash |

|Hash | Salmon loaf (peas and celery) |

|Hash with poached eggs | Peas in omelet |

|Meat pie (biscuit) | Stuffed peppers |

|Meat pie with dressing | Stuffed tomatoes |

|Meat balls rolled in cooked rice |Rice may be used in |

|Minced meat on toast | Scalloped rice with cheese |

|Mincemeat for pie | Soups |

|Minced meat in ramekins | Puddings |

|Stews | Croquettes |

|Stuffed peppers | Hash |

|Stuffed tomato | Salmon or fish loaves |

|Meat bones cooked for stock |Potatoes, used same as rice |

| |All creamed vegetables can be |

| | scalloped or used in soup |

+---------------------------------+----------------------------------+

+-------------------+-------------------+----------------------------+

|LEFT-OVER FRUITS |LEFT-OVER BREADS |LEFT-OVER DAIRY PRODUCTS |

|AND JUICES |AND CAKES |AND EGGS |

+-------------------+-------------------+----------------------------+

|Blanc manges |Bread puddings |Dairy |

|Brown Betty |Brown bread | Sour milk |

|Cocktail |Brown Betty | cakes |

|Cobbler |Crumb pancakes | corn bread |

|Scalloped fruit |Crumb cookies | gingerbread |

|Gelatin |Crumb muffins | muffins |

|Mince pie filling |Dressing | pancakes |

|Fruit salads |Scalloped fruit | Sour cream |

|Sherbets and ices |Fondues | butter |

|Tapiocas |Meat loaf | corn bread |

|Whips |Hamburg balls | spice cake |

| |Stewed tomatoes | salad dressing |

| | | Cheese |

| | | bean loaf |

| | | cottage cheese loaf |

| | | cottage cheese |

| | | croquettes |

| | | rice and cheese |

| | | SALADS |

| | | souffles |

| | | fondues |

| | | Eggs, broken |

| | | dipping mixture |

| | | cakes |

| | | custards |

| | | croquettes |

| | | salad dressing |

+-------------------+-------------------+----------------------------+

GARNISHES

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.

Wafers, cheese and plain

Croutons

Olives

Radishes

Celery hearts

Whipped cream (on cream soups)

Some meat garnishes can be used at all times; others are especially

adapted to certain kinds of meat.

In general

Parsley

Watercress, in season

Mixed pickles

For steaks

Lemons cut in fancy shapes

Sauted mushrooms

Potato roses

Stuffed tomatoes

Stuffed peppers

Grilled and buttered Brussels sprouts

For fish

Lemons, in slices and cut in fancy shapes

Cucumber baskets, filled with dressing

Parsley

Watercress

Clam shells, stuffed with clams and mushrooms

Mushrooms, sauted

Potatoes, cut in fancy shapes, such as shoe strings

or lattice, and fried in deep fat

There are certain garnishes which it is customary to use with salads,

especially with chicken salad.

For chicken salad

Hard-cooked eggs, sliced or cut in eighths

Lemons, sliced

Pickles

Paprika

Parsley

Capers

Olives

Head lettuce cups

For fish salad

Pickles

Olives

Lemons, cut in fancy shapes

Cucumber baskets holding extra salad dressing

Paprika

Parsley

For fruit salad

Tiny cheese balls

Cheese balls rolled in chopped nuts

Tiny sandwiches

Olives

green

ripe

stuffed

Cheese straws in fancy shapes

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.

Pickles

Olives

Cheese balls

Parsley

Watercress

Attractive paper or plain linen doilies

Nut meats

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.