CHAPTER VI_Quantity Cookery: Menu Planning and Cooking for Large Numbers

RECIPES

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.

SOUPS

BOUILLON

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

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

Beef, cubed | |20 lb.| | |

Bones, veal | |7-1/2 | | |

Water |4 gal. | lb.| | |

Carrots, diced |2 c. | | | |

Onions, diced |2 c. | | | |

Celery, diced |2 c. | | | |

Turnips, diced |2 c. | | | |

Egg whites and shells |7 | | | |

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

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 1/3 to 1/2 c.

Calories in one serving______

Cost of one serving______

CHICKEN SOUP

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

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

Stock, chicken |4 gal. | | | |

Onions |1-1/4 lb. | | | |

Salt |1/3 to | | | |

| 1/2 c. | | | |

Celery salt |1/4 c. | | | |

Green peppers, chopped|1 c. | | | |

Rice |2 c. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

NOODLE SOUP

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

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

Eggs |3 | | | |

Flour |2 c. | | | |

Salt |2 tsp. | | | |

Stock |4 gal. | | | |

Onions | |1 lb. | | |

Salt |2/3 c. | | | |

Celery salt |1/4 c. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

TOMATO RICE SOUP

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

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

Stock |5 gal. | | | |

Green peppers |10 | | | |

Onions | |1/2 lb.| | |

Tomatoes |1 gal. | | | |

Rice |2-1/2 c. | | | |

Carrots, finely diced |1-1/2 c. | | | |

Flour |3 c. | | | |

Salt |1/3 c. | | | |

Butter substitute |1-1/2 c. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

**VEGETABLE SOUP

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

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

Stock | 1-1/2 gal. | | | |

Tomatoes, #10 cans | 2 | | | |

Bay leaves | 3 | | | |

Water | 1-1/2 gal. | | | |

Carrots, diced | 1 pt. | | | |

Celery, diced | 1 qt. | | | |

Onions | |1 lb. | | |

Rice | 1 c. | | | |

Salt | 1/4 c. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

CREAM OF CELERY SOUP

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

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

Celery stock |6 qt. | | | |

Onions | |1/4 lb.| | |

Butter substitute | |3/4 lb.| | |

Flour |3 c. | | | |

Milk |7 qt. | | | |

Paprika |1/2 tsp. | | | |

Red pepper |1/4 tsp. | | | |

Salt |1/4 c. | | | |

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

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 puree and white sauce. Add paprika, red

pepper and salt just before serving.

Number of servings 60

Amount in one serving 3/4 c.

Calories in one serving______

Cost of one serving______

CREAM OF CORN SOUP

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

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

Corn |1-1/2 gal.| | | |

Water |1 qt. | | | |

Onion | |1/2 lb.| | |

Butter substitute |3/4 c. | | | |

Flour |1-1/2 c. | | | |

Milk |2 gal. | | | |

Salt |1/4 c. | | | |

Paprika |1/2 tsp. | | | |

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

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 puree. Add salt and paprika just before

serving.

Number of servings 64

Amount of one serving 3/4 c.

Calories in one serving______

Cost of one serving______

CREAM OF LIMA BEAN SOUP

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

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

Butter substitute |3/4 c. | | | |

Flour |1-1/2 c. | | | |

Milk |6 qt. | | | |

Lima beans, cooked |4 qt. | | | |

chives |1/4 c. | | | |

Chopped parsley |1/4 c. | | | |

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

Cook the lima beans with the onion until soft and rub through a puree

sieve. Melt the fat, stir in the flour and add hot milk to make a white

sauce. Combine the puree and white sauce and add the salt just before

serving.

Number of servings 50

Amount in one serving 3/4 c.

Calories in one serving______

Cost of one serving______

CREAM OF PEA SOUP

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

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

Peas |2 qt. | | | |

Onion | |1/8 lb.| | |

Milk |6 qt. | | | |

Butter substitute |1/2 c. | | | |

Flour |1 c. | | | |

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

Cook the peas, together with their juice from the cans, and the onion

and bay leaf until the peas are soft. Rub through a puree sieve. Melt

the fat, stir in the flour and add the hot milk to make a white sauce.

Combine puree with white sauce. Add salt just before serving.

Number of servings 38

Amount in one serving 3/4 c.

Calories in one serving______

Cost of one serving______

CREAM OF SPINACH SOUP

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

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

Spinach Juice |1 c. | | | |

Onion | |1/8 lb.| | |

Milk |6 qt. | | | |

Butter substitute | |1/4 lb.| | |

Flour |1 c. | | | |

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

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 puree

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 3/4 c.

Calories in one serving______

Cost of one serving______

CREAM OF TOMATO SOUP

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

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

Tomatoes |1 gal. | | | |

Bay leaves |2 | | | |

Onion | |1/4 lb.| | |

Sugar |1/8 c. | | | |

Soda |2 tsp. | | | |

Butter substitute |1/2 c. | | | |

Flour |1 c. | | | |

Milk |1 gal. | | | |

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

Cook the tomatoes with the bay leaves and onion. Rub through a puree

sieve and add the sugar and soda. Melt fat, stir in the flour and add

hot milk to make a white sauce. Combine puree and white sauce by pouring

puree into white sauce. Add salt just before serving.

Number of servings 36

Amount in one serving 3/4 c.

Calories in one serving______

Cost of one serving______

OYSTER STEW

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

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

Milk |4 gal. | | | |

Oysters |1 gal. | | | |

Salt |1/4 c. | | | |

Paprika |1 tsp. | | | |

Butter substitute | |1 lb. | | |

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

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

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

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

Peanut butter | |6 lbs.| | |

Milk |2 gal. | | | |

Celery Stock |3 qt. | | | |

Water |1-1/4 gal | | | |

Flour |3/4 c. | | | |

Salt |1/2 c. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

MEATS

BEEF A LA MODE

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

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

Beef round | |50 lb.| | |

Carrots, chopped |1 gal. | | | |

Peppers, chopped |1-1/2 c. | | | |

Tomatoes, #10 can |1 | | | |

Onions, chopped | |1 lb. | | |

Water |3 gal. | | | |

Flour |2 c. | | | |

Salt |1/2 c. | | | |

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

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 1/4 lb.

Calories in one serving______

Cost of one serving______

**CORNED BEEF HASH

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

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

Corned beef | |20 lb.| | |

Potatoes, cooked | |12 lb.| | |

Onions | |1 lb. | | |

Meat stock |3 qt. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

CREAMED DRIED BEEF ON TOAST

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

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

Dried beef | |5 lb. | | |

Flour |1 c. | | | |

Butter substitute | |1 lb. | | |

White sauce |2 gal. | | | |

Bread, slices |40 | | | |

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

Shred the dried beef in small pieces. Melt the fat and saute 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 1/2 c. and 1/2 slice of bread

Calories in one serving______

Cost of one serving______

**HAMBURG BALLS

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

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

Ground beef | |10 lb. | | |

Crumbs |3 c. | | | |

Salt |1/4 c. | | | |

Milk |1 qt. | | | |

Onion | |1/8 lb.| | |

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

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 1/4 lb.

Calories in one serving______

Cost of one serving______

**HASH

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

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

Meat, chopped |6 qt. | | | |

Potatoes |6 qt. | | | |

Onions |2/3 lb. | | | |

Salt |1/2 c. | | | |

Gravy or meat stock |3 qt. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

**MEAT CROQUETTES

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

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

Meat, chopped |1 gal. | | | |

Rice, uncooked |1 qt. | | | |

Water |1 gal. | | | |

Onions, chopped |1/3 lb. | | | |

Salt |1/4 c. | | | |

Crumbs, sifted |4 c. | | | |

Eggs |4 | | | |

Milk |1/2 c. | | | |

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

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 1/2 c.

Calories in one serving______

Cost of one serving______

**MEAT LOAF

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

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

Hamburger | |30 lb. | | |

Salt |3/4 c. | | | |

Bread crumbs |4 qt. | | | |

Eggs, whole |6 | | | |

Egg yolks |10 | | | |

Milk |3 qt. | | | |

Onions | |1 lb. | | |

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

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

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

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

Meat, ground | |20 lb. | | |

Crumbs |5 qt. | | | |

Milk |3 qt. | | | |

Tomatoes |3 qt. | | | |

Celery, chopped |2 qt. | | | |

Eggs |10 | | | |

Salt |1/3 c. | | | |

Onions | |1/2 lb.| | |

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

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 1/5 pound, after cooking

Calories in one serving______

Cost of one serving______

MEAT PIE

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

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

Stew meat |20 lb. | | | |

Water |2 gal. | | | |

Onions |1/2 c. | | | |

Potatoes, diced |2 qt. | | | |

Salt |1/3 c. | | | |

Flour |4 c. | | | |

Biscuit recipe (see |2/3 | | | |

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

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 1/2 c.

Calories in one serving______

Cost of one serving______

**MEAT PIE WITH DRESSING

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

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

Dressing |5 qt. | | | |

Meat, cubed |4-1/2 qt.| | | |

Onion | |1/4 lb.| | |

Meat stock |3 qt. | | | |

Flour |2 c. | | | |

Bread crumbs |1 c. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

MEAT STEW

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

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

Meat, cubed | |20 lb. | | |

Water |3 gal. | | | |

Onions | |1/2 lb.| | |

Carrots |1-1/4 qt.| | | |

Potatoes |5 qt. | | | |

Flour |3 c. | | | |

Salt |1/2 c. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

RIB ROAST OF BEEF

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

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

Rib roast | |50 lb.| | |

Salt |2/3 c. | | | |

Water |1-1/2 to | | | |

| 2 gal .| | | |

Flour |3-4 c. | | | |

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

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 2/5 lb.

Calories in one serving______

Cost of one serving______

SWISS STEAK

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

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

thick | |20 lb. | | |

Flour |2-1/2 c. | | | |

Salt | 1/4 c. | | | |

Water |1-1/2 gal.| | | |

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

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 2/5 lb.

Calories in one serving______

Cost of one serving______

WEINERS

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

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

Weiners | |10 lb. | | |

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

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

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

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

cubed | |12 lb.| | |

Onion | | 1 lb.| | |

Salt |2/3 c. | | | |

Celery salt |1/4 c. | | | |

Stock |4 gal. | | | |

Flour |3 qt. | | | |

Biscuit recipe (see |5/6 of | | | |

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

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 1/2 c.

Calories in one serving______

Cost of one serving______

CHICKEN A LA KING

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

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

Chicken fat |3 c. | | | |

Flour |1-1/2 qt. | | | |

Chicken stock |2 gal. | | | |

Onions, chopped |1/4 c. | | | |

Milk |1/2 gal. | | | |

Salt |1/3 to | | | |

| 1/2 c.| | | |

cubed |7-1/2 qt. | | | |

Pimentos, chopped |1 qt. | | | |

Green peppers, chopped|1 qt. | | | |

Fresh mushrooms | |2 lb. | | |

or | | | | |

Butter | |1 lb. | | |

Egg yolks |16 | | | |

Toast, 1/2 slices |150 | | | |

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

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. Saute 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 1/2 c.

Calories in one serving______

Cost of one serving______

CHICKEN CROQUETTES

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

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

Chicken meat, cubed | |5 lb. | | |

Rice |3 c. | | | |

Chicken |3 qt. | | | |

Celery salt |1 tsp. | | | |

Paprika |1 tsp. | | | |

Salt |1/4 c. | | | |

Flour |1-1/2 c. | | | |

Chicken stock |1 qt. | | | |

Eggs |8 | | | |

Milk |1 c. | | | |

Crumbs, sifted |2 qt. | | | |

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

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 1/2 c.

Calories in one serving______

Cost of one serving______

ROAST LAMB

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

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

Lamb | |50 lb.| | |

Salt |2/3 c. | | | |

Water |1-1/2 to | | | |

| 2 gal. | | | |

Flour |3-4 c. | | | |

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

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 1/3 to 2/5 lb.

Calories in one serving______

Cost of one serving______

BAKED HAM

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

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

Hams, 15 lbs. each |3 |45 lb.| | |

Sugar |6 c. | | | |

Vinegar |4 c. | | | |

Cloves, whole |1/4 c. | | | |

Crumbs |1 c. | | | |

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

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 1/4 lb.

Calories in one serving______

Cost of one serving______

BREADED PORK CHOPS

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

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

Pork chops | |20 lb.| | |

Bread crumbs | 5 c. | | | |

Eggs | 10 | | | |

Milk | 1-1/4 c. | | | |

Salt | 2/3 c. | | | |

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

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 1/4 lb.

Calories in one serving______

Cost of one serving______

PORK CHOPS WITH DRESSING

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

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

Pork chops | |20 lb.| | |

Broken bread |2-1/2 gal.| | | |

Onion | |10 oz.| | |

Butter substitute |1-1/4 c. | | | |

Salt |1/4 c. | | | |

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

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 1/4 lb. and 1/4 c. dressing

Calories in one serving______

Cost of one serving______

ROAST PORK

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

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

Loin of pork | |50 lb.| | |

Salt |3/8 c. | | | |

Water |2-1/2 to | | | |

Onions | 3 gal. |1 lb. | | |

Flour |5 to 6 c. | | | |

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

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 2/5 lb.

Calories in one serving______

Cost of one serving______

SAUSAGE

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

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

Sausage | |10 lb.| | |

Bread crumbs |3 c. | | | |

Salt |1/4 c. | | | |

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

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 1/4 lb.

Calories in one serving______

Cost of one serving______

BREADED VEAL

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

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

Veal, round steak | |20 lb.| | |

Salt |1/2 c. | | | |

Eggs |8 | | | |

Milk |1 c. | | | |

Bread crumbs, sifted |2 qt. | | | |

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

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 1/4 lb.

Calories in one serving______

Cost of one serving______

BREADED VEAL HEARTS

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

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

Veal hearts | |20 lb.| | |

Bread crumbs, sifted |2 qt | | | |

Milk |1 c. | | | |

Eggs |8 | | | |

Salt |1/2 c. | | | |

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

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 1/4 lb.

Calories in one serving______

Cost of one serving______

ROAST VEAL

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

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

Veal, round | |50 lb. | | |

Salt |2/3 c. | | | |

Onions | |1/4 lb.| | |

Flour |5 c. | | | |

Water |2-1/2 gal.| | | |

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

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 1/4 lb.

Calories in one serving______

Cost of one serving______

VEAL BIRDS

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

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

Veal round steak | |20 lb.| | |

Dressing |6 qt. | | | |

Milk |2 qt. | | | |

Water |2 qt. | | | |

Salt |1 c. | | | |

Fat |1 qt. | | | |

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

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 1/4 lb.

Calories in one serving______

Cost of one serving______

VEAL HEARTS EN CASSEROLE

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

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

Veal hearts | |20 lb.| | |

Flour |2-1/2 c. | | | |

Salt |1/2 c. | | | |

Bacon fat |2 c. | | | |

Stock |1-1/2 gal.| | | |

Green peppers, chopped|1 c. | | | |

Onions |1 lb. | | | |

Carrots, diced |1 c. | | | |

Parsley, chopped |1/4 c. | | | |

Celery salt |1/4 c. | | | |

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

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 2/5 lb.

Calories in one serving______

Cost of one serving______

CREAMED SWEETBREADS

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

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

Sweetbreads | |5 lb. | | |

Water |1 gal. | | | |

Vinegar |1/2 c. | | | |

Salt |1/8 c. | | | |

White sauce |3 qts. | | | |

Butter substitute |1 c. | | | |

Paprika |2 tsp. | | | |

Salt |1/8 c. | | | |

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

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 1/3 c.

Calories in one serving______

Cost of one serving______

LIVER AND BACON

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

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

Liver | |8 lb. | | |

Bacon | |1-3/4 lb.| | |

Eggs |4 | | | |

Milk |1/4 c. | | | |

Crumbs |3 c. | | | |

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

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 1/6 lb. liver and 1 slice bacon

Calories in one serving______

Cost of one serving______

TONGUE

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

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

Tongue, fresh | |20 lb.| | |

Water |2 gal. | | | |

Salt |1 c. | | | |

Vinegar |2 c. | | | |

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

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 1/3 lb.

Calories in one serving______

Cost of one serving______

FISH

CODFISH BALLS

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

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

Boneless cod | |2 lb. | | |

Eggs |30 | | | |

Potatoes, raw, diced | |10 lb.| | |

Butter substitute |3/4 c. | | | |

Paprika |2/3 tsp. | | | |

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

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 1/2 c.

Calories in one serving______

Cost of one serving______

FRIED HALIBUT

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

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

Halibut | |20 lb.| | |

Salt | 2/3 c. | | | |

Crumbs | 5 c. | | | |

Eggs | 5 | | | |

Milk | 3/4 c. | | | |

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

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 2/3 lb.

Calories in one serving______

Cost of one serving______

FRIED OYSTERS

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

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

Oysters |1 gal. | | | |

Bread crumbs |2 qt. | | | |

Eggs |8 | | | |

Milk |1 c. | | | |

Salt |1/2 c. | | | |

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

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

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

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

Oysters |3 qt. | | | |

Lemon juice |1-1/2 c. | | | |

Catsup |1 c. | | | |

Grated onion juice |1/4 c. | | | |

Tabasco sauce |1/2 tsp. | | | |

Salt |1 tsp. | | | |

Celery, chopped |3/4 c. | | | |

Peppers, chopped |3/4 c. | | | |

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

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 1/3 c.

Calories in one serving______

Cost of one serving______

**SCALLOPED OYSTERS

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

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

Broken bread |2 qt. | | | |

Broken crackers |2 qt. | | | |

Milk |1 qt. | | | |

Oysters |2 qt. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

FRIED SALMON

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

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

Salmon | |20 lb.| | |

Salt |2/3 c. | | | |

Crumbs |5 c. | | | |

Eggs |5 | | | |

Milk |3/4 c. | | | |

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

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 2/3 lb.

Calories in one serving______

Cost of one serving______

SALMON LOAF

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

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

Salmon, 1 lb. cans |12 | | | |

Bread crumbs |5 qt. | | | |

Milk |3 qt. | | | |

Eggs |16 | | | |

Celery, diced |2 qt. | | | |

Paprika |1 tsp. | | | |

Salt |1/4 c. | | | |

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

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

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

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

Salmon, 1 lb. cans |10 | | | |

Bread, broken |4 qt. | | | |

Milk |4 qt. | | | |

Bay leaves |1/8 c. | | | |

Parsley sprigs |1/4 c. | | | |

Onions | |1/8 lb.| | |

Butter substitute |1 c. | | | |

Flour |2 c. | | | |

Paprika |1/2 tsp. | | | |

Crumbs |3 c. | | | |

Butter substitute | |1/4 lb.| | |

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

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 2/3 c.

Calories in one serving______

Cost of one serving______

MEAT SUBSTITUTES

**CHEESE FONDUE

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

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

Milk |6 qt. | | | |

Broken bread |8 qt. | | | |

Cheese | |5 lb. | | |

Butter substitute |1/2 c. | | | |

Eggs |36 | | | |

Paprika |2 tsp. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

**COTTAGE CHEESE CROQUETTES

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

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

Cottage cheese |6 qt. | | | |

Bread crumbs |6 qt. | | | |

Nut meats, chopped |6 c. | | | |

Chopped onion |3/4 c. | | | |

Chopped green pepper |2 c. | | | |

Salt |3/4 c. | | | |

Milk |1 to | | | |

| 1-1/2 gal.| | | |

Crumbs |4-1/2 c. | | | |

Eggs |10 | | | |

Milk |1-1/4 c. | | | |

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

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 1/2 c.

Calories in one serving______

Cost of one serving______

MACARONI AND CHEESE

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

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

Macaroni, broken |1 gal. | | | |

Water |2 gal. | | | |

Salt |1/4 c. | | | |

Cheese | |2 lb. | | |

Bread crumbs |1 c. | | | |

Butter substitute |1/8 c. | | | |

White sauce |6 qt. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

RICE AND CHEESE

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

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

Rice |5 c. | | | |

Water |5 qt. | | | |

Salt |1/4 c. | | | |

Milk |2-1/2 qt. | | | |

Flour |1 c. | | | |

Cheese | |2 lb. | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

RICE AND NUT LOAF

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

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

Rice, before cooking |4 qt. | | | |

Stock or liquid |2 gal. | | | |

Milk |1-1/2 gal.| | | |

Nut meats, chopped |2 qt. | | | |

Green peppers |12 | | | |

Eggs |30 | | | |

Salt |1/2 c. | | | |

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

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

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

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

Eggs, hard cooked |4 doz. | | | |

Flour |3 c. | | | |

Milk |2 qt. | | | |

Butter substitute |1/3 c. | | | |

Salt |1/3 c. | | | |

Bread crumbs |1 qt. | | | |

Eggs |4 | | | |

Milk |1/2 c. | | | |

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

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 1/3 c.

Calories in one serving______

Cost of one serving______

**SCRAMBLED EGGS AND HAM

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

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

Eggs |96 | | | |

Milk |3 qt. | | | |

Butter substitute |1-1/2 c. | | | |

Salt |1/4 c. | | | |

Ham, cubed |4 to 6 c. | | | |

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

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 3/4 c.

Calories in one serving______

Cost of one serving______

MEAT SAUCES

MUSTARD SAUCE

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

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

Salt |2 tsp. | | | |

Paprika |1 tsp. | | | |

Vinegar |1/2 c. | | | |

Oil |1 c. | | | |

Mustard | |1/4 lb.| | |

Mayonnaise dressing |3-1/2 c. | | | |

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

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

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

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

Mayonnaise |1 qt. | | | |

or | | | | |

(Cooked salad dressing|1 qt.) | | | |

Pickles, chopped |1 c. | | | |

Vinegar |1 c. | | | |

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

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

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

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

Tomatoes, #10 can |1 | | | |

Stock, meat stock |1 gal. | | | |

Carrots, chopped |1/2 c. | | | |

Onion |1/4 c. | | | |

Bay leaf |4 | | | |

Parsley, chopped |1/4 c. | | | |

Flour |3 c. | | | |

Fat |1-1/2 c. | | | |

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

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

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

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

Milk |2 gal. | | | |

Flour |4 c. | | | |

Egg yolks |3 | | | |

Salt |1/4 c. | | | |

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

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

VEGETABLES

CREAMED ASPARAGUS

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

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

Asparagus, 15 oz. can |10 | | | |

White sauce |1 gal. | | | |

Butter substitute |1/4 c. | | | |

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

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 1/2 c.

Calories in one serving______

Cost of one serving______

CREAMED FRESH ASPARAGUS

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

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

Asparagus | |9 lb. | | |

Butter substitute | |3/8 lb.| | |

White sauce |4-1/2 qt.| | | |

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

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 1/2 c.

Calories in one serving______

Cost of one serving______

FRESH ASPARAGUS ON TOAST

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

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

Asparagus | |12 lb.| | |

Salt |1/2 c. | | | |

Butter substitute | |2 lb. | | |

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

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

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

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

Beans |4 qt. | | | |

Soda |1/4 c. | | | |

Molasses |1 c. | | | |

Sugar |1/2 c. | | | |

Mustard |2 tsp. | | | |

Paprika |2 tsp. | | | |

Bacon fat or scraps | |1 lb. | | |

or | | | | |

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

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

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

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

Lima beans |6 qt. | | | |

Water |6 qt. | | | |

Pimentos, 8 oz. cans |2 | | | |

Bacon fat |2 c. | | | |

Onions | |1-1/2 lb.| | |

Salt |1/3 c. | | | |

Green peppers |1-1/2 c.| | | |

Molasses |1/4 c. | | | |

Corn syrup |1 c. | | | |

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

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

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

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

String beans, #10 can |1 | | | |

Bacon drippings |1/2 c. | | | |

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

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

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

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

Beets | |8 lb. | | |

Butter substitute |1 c. | | | |

Salt |1/8 c. | | | |

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

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

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

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

Cabbage | |8 lb. | | |

Butter substitute |1/2 c. | | | |

Vinegar |1 c. | | | |

Salt |1/4 c. | | | |

Paprika |1 tsp. | | | |

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

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

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

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

Cabbage | |8 lb. | | |

Butter substitute | |1 lb. | | |

Salt |1/4 c. | | | |

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

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

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

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

Cabbage | |8 lb. | | |

White sauce |3 qt. | | | |

Salt |1/4 c. | | | |

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

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

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

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

Carrots, diced |2 gal. | | | |

Salt |1/4 c. | | | |

Butter substitute |1 c. | | | |

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

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

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

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

Carrots, diced |1 gal. | | | |

Peas, #2 cans |5 | | | |

Butter substitute |3/4 c. | | | |

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

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

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

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

Carrots | |10 lb.| | |

Salt |1/2 c. | | | |

Water |5 qt. | | | |

White sauce |1 gal. | | | |

Butter substitute |2/3 c. | | | |

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

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

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

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

Celery, chopped |5 qt. | | | |

Cream sauce |2 qt. | | | |

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

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

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

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

Corn, #2 cans |4 | | | |

Bread crumbs |2 c. | | | |

Eggs |8 | | | |

Milk |2 qt. | | | |

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

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

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

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

Corn, #2 cans |20 | | | |

Butter substitute | |1 lb. | | |

Pimento, chopped |2 c. | | | |

Green peppers, chopped|2 c. | | | |

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

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

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

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

Milk |2 qt. | | | |

Butter substitute |1/2 c. | | | |

Onion, grated | |1/8 lb.| | |

Broken bread |4 qt. | | | |

Broken crackers |2 qt. | | | |

Corn, #2 cans |3 | | | |

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

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

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

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

Lima beans |1-1/2 qt. | | | |

Corn, #2 cans |8 | | | |

Butter substitute |1 c. | | | |

Salt |1/4 c. | | | |

Paprika |1/2 tsp. | | | |

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

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

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

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

Eggplant | |14 lb.| | |

Water |2 gal. | | | |

Salt |6 c. | | | |

Eggs |8 | | | |

Milk |1 c. | | | |

Crumbs, sifted |1 qt. | | | |

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

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

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

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

Onions | |10 lb.| | |

Salt |1/2 c. | | | |

Water |6 qt. | | | |

Butter substitute |1/2 c. | | | |

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

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

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

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

Onions | |10 lb.| | |

Salt |1/2 c. | | | |

Water |6 qt. | | | |

White sauce |2 qt. | | | |

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

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

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

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

Peas, #2 cans |10 | | | |

Butter substitute |1/2 c. | | | |

Sugar |1/2 c. | | | |

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

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

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

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

Peas |2 gal. | | | |

Salt |1/8 c. | | | |

White sauce |1 gal. | | | |

Butter substitute |1/2 c. | | | |

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

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

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

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

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

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

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

Potatoes, after paring| |15 lb.| | |

White sauce |3 qt. | | | |

Salt |1/4 c. | | | |

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

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

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

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

Potatoes, after paring| |10 lb.| | |

Salt |1/8 c. | | | |

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

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

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

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

Potatoes, pared | |15 lb.| | |

Milk, scalded |1-1/2 qt. | | | |

Salt |1/4 c. | | | |

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

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

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

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

Potatoes, pared | |30 lb. | | |

Parsley, chopped |2-2/3 c.| | | |

Salt |1/4 c. | | | |

Butter substitute | |1-1/3 lb.| | |

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

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

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

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

sliced |4 gal. | | | |

White sauce |1-1/2 gal.| | | |

Onion, grated | |1/2 lb.| | |

Salt |1/2 to | | | |

| 3/4 c. | | | |

Crumbs |2 c. | | | |

Butter substitute |1/2 c. | | | |

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

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

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

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

Potatoes |12 |4-3/4 lb.| | |

Butter substitute |1/8 c. | | | |

Egg whites |3 | | | |

Milk |1 c. | | | |

Paprika |1/4 tsp.| | | |

Chopped pimento |1/8 c. | | | |

Chopped parsley |1/4 c. | | | |

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

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

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

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

Sweet potatoes | |50 lb.| | |

Sugar, brown |1 qt. | | | |

Water |2 qt. | | | |

or bacon fat |1-1/2 c. | | | |

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

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

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

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

Rice |5 c. | | | |

Milk |3 qt. | | | |

Water |1-1/2 qt. | | | |

Eggs |20 | | | |

Butter substitute |1/2 c. | | | |

Bread crumbs |4 c. | | | |

Eggs |6 | | | |

Milk |3/4 c. | | | |

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

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

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

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

Rutabagas | |15 lb.| | |

Butter substitute |1 c. | | | |

Salt |1/4 c. | | | |

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

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

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

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

Spinach, #10 cans |2 | | | |

Vinegar |1/2 c. | | | |

Salt |1/4 c. | | | |

Eggs |6 | | | |

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

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

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

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

Tomatoes, #10 cans |2 | | | |

Broken bread |4 qt. | | | |

Sugar |1 c. | | | |

Salt |1/4 c. | | | |

Grated onion |1/4 c. | | | |

Crumbs |2 c. | | | |

Butter substitute |1/3 c. | | | |

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

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

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

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

Tomatoes, #10 cans |2 | | | |

Broken bread |2 qt. | | | |

Sugar |1 c. | | | |

Grated onion |1/4 c. | | | |

Butter substitute |1/2 c. | | | |

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

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

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

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

Flour |6 qt. | | | |

Baking powder |1-1/2 c. | | | |

Salt |1/4 c. | | | |

Shortening |3 c. | | | |

Milk |2-3/4 qt. | | | |

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

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

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

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

Flour |6 qt. | | | |

Baking powder |1-1/2 c. | | | |

Shortening |3 c. | | | |

Milk |2-3/4 qt. | | | |

Raisins |2 c. | | | |

Cinnamon |1/4 c. | | | |

Sugar |2 c. | | | |

Butter substitute |1/2 c. | | | |

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

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

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

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

Flour |5 qt. | | | |

Baking powder |3/4 c. | | | |

Sugar |3 c. | | | |

Milk |2-1/2 to | | | |

| 2-3/4 qt.| | | |

Bacon fat |1/2 c. | | | |

Eggs |8 | | | |

Bacon, cooked |2 c. | | | |

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

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

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

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

Flour |10 c. | | | |

Corn meal |10 c. | | | |

Sugar |2 c. | | | |

Baking powder |1 c. | | | |

Milk |3-1/4 qt. | | | |

Eggs |10 | | | |

Butter substitute |1 c. | | | |

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

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

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

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

Flour |2-1/2 qt. | | | |

Sugar |3 c. | | | |

Crumbs |2-1/2 qt. | | | |

Baking powder |3/4 c. | | | |

Eggs |8 | | | |

Milk |3-1/2 to | | | |

Butter substitute | 4 qt. |1/4 lb.| | |

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

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

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

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

Flour |1-1/2 qt. | | | |

Cake crumbs |1 qt. | | | |

Bran |3-1/2 qt. | | | |

Soda |1/4 c. | | | |

Milk, sour |2-1/2 qt. | | | |

Molasses |3 c. | | | |

Eggs |4 | | | |

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

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

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

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

Flour | 10 c. | | | |

Flour, graham | 10 c. | | | |

Sugar | 3 c. | | | |

Baking powder | 3/4 c. | | | |

Eggs | 8 | | | |

Milk |3-1/4 to | | | |

Butter substitute, | 3-1/2 qt.| | | |

melted |2/3 c. | | | |

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

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

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

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

Sugar |3/4 qt. | | | |

Flour |5 qt. | | | |

Baking powder |3/4 c. | | | |

Eggs |8 | | | |

Milk |3-1/4 to | | | |

Butter substitute, | 3-1/2 qt.| | | |

melted | |1/4 lb.| | |

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

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

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

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

Milk, scalded |2 qt. | | | |

Water, cold |2 qt. | | | |

Egg yolks |6 | | | |

Sugar |2 c. | | | |

Butter substitute |1 c. | | | |

Yeast | |1/4 lb.| | |

Water, lukewarm |1 qt. | | | |

Flour |10 to | | | |

| 12 qt. | | | |

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

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

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

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

Stale cake or bread |1 qt. | | | |

Cold water |7 c. | | | |

Molasses |1 c. | | | |

Corn meal |3 c. | | | |

Graham flour |6 c. | | | |

Raisins |1 c. | | | |

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

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

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

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

Flour | 3 qt. | | | |

Nuts | 1 qt. | | | |

Salt | 1/2 tsp. | | | |

Sugar | 1 qt. | | | |

Milk | 1 qt. | | | |

Eggs | 6 | | | |

Butter substitute | 1/4 c. | | | |

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

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

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

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

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

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

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

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

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

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

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______