TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES
+-----------------------------------+-------+---------------+--------+
|FOOD MATERIAL |WEIGHT |MEASURE |CALORIES|
+-----------------------------------+-------+---------------+--------+
|Apples, A. P.,[A] fresh |6 oz. |1 apple | |
| | |100 size | |
| | |box apples | |
|Apples, diced, half-inch cubes |1 lb. |4-1/3 c. | |
|Apricots, dried, A. P.[A] |1 lb. |3 c. | |
| 1 lb. apricots soaked and cooked | | | |
| equals 4-1/2 cups without | | | |
| juice. | | | |
| 1 lb. apricots after soaking and | | | |
| cooking weighs 2-1/2 lb., | | | |
| without juice. | | | |
|Baking powder |1 lb. |2-1/8 c. | |
|Bananas, A. P.[A] |1 lb. |3 medium sized | |
|Beans, dried lima, uncooked |1 lb. |2-2/3 c. | |
| 1 lb. dried lima beans soaked and| | | |
| cooked equals 6-1/2 cups | | | |
| 1 lb. dried lima beans after | | | |
| soaking and cooking | | | |
| weighs 2 lb. 9 oz. | | | |
|Beans, kidney, A. P.[A] |1 lb. |2-2/3 c. | |
| 1 lb. kidney beans soaked and | | | |
| cooked equals 7 cups. | | | |
| 1 lb. kidney beans after soaking | | | |
| and cooking weighs | | | |
| 2 lb. 6-1/2 oz. | | | |
|Beans, navy, A. P.[A] |1 lb. |2-1/3 c. | |
| 1 lb. navy beans soaked and | | | |
| cooked equals 6 cups. | | | |
| 1 lb. navy beans after soaking | | | |
| and cooking weighs 2 lb. 3 oz. | | | |
|Beets, diced, cooked |1 lb. |2-1/2 c. | |
|Bran |1 lb. |10-1/2 c. | |
|Bread, soft, broken |1 lb. |9 c. | |
|Bread, broken stale |1 lb. |9 c. | |
|Bread crumbs, stale, finely sifted |1 lb. |3-1/3 c. | |
|Butter |1 lb. |2 c. | |
|Cabbage, shredded |1 lb. |5-1/2 c. | |
|Celery, quarter-inch pieces |1 lb. |4 c. | |
|Carrots, diced |1 lb. |4 c. | |
|Cheese, cottage, A. P.[A], unmixed |1 lb. |2-2/3 c. | |
|Cheese, N. Y. or Wisc. cream, |1 lb. |2-2/3 c. | |
| fresh, cubed or cut fine | | | |
|Chicken, cooked and cubed |1 lb. |3 c. | |
|Chocolate, cut fine |1 lb. |3-1/2 c. | |
|Cinnamon, ground |1 lb. |4 c. | |
|Cloves, ground |1 lb. |3-3/4 c. | |
|Cocoa |1 lb. |4 c. | |
|Cocoanut, short |1 lb. |7 c. | |
|Coffee, medium ground |1 lb. |4-2/3 c. | |
|Corn, canned |1 lb. |1-3/4 c. | |
|Corn meal |1 lb. |3 c. | |
| 1 lb. corn meal when cooked | | | |
| equals 3-1/2 qt. | | | |
|Cornstarch |1 lb. |3-1/8 c. | |
|Crackers, 2 inches by 2 inches |1 lb. |108 | |
|Crackers, sodas, whole |1 lb. |56 | |
|Crackers, broken |1 lb. |10 c. | |
|Cranberries, uncooked |1 lb. |5 c. | |
|Eggs, whole in shell |1 lb. |8 | |
|Egg whites |1/2 lb.|8 whites = 1 c.| |
|Egg yolks |1/2 lb.|12 yolks = 1 c.| |
|Farina, uncooked |1 lb. |2-2/3 c. | |
| 1 lb. farina when cooked equals | | | |
| 3 qts. | | | |
|Figs, layer, whole |1 lb. |2-1/2 c. | |
|Figs, layer, cut fine |1 lb. |3 c. | |
|Flour, graham |1 lb. |3-2/3 c. | |
|Flour, wheat, unsifted |1 lb. |3-1/2 c. | |
|Gelatin, granulated |1 lb. |3 c. | |
|Ginger |1 lb. |4-1/4 c. | |
|Grapenuts |1 lb. |3-7/8 c. | |
|Grapes, cut and seeded as for salad|1 lb. |2-3/4 c. | |
|Hamburg steak, raw |1 lb. |2 c. | |
|Hominy, pearl |1 lb. |2-1/2 c. | |
|Lard substitute or compound |1 lb. |2-1/8 to | |
| | |2-1/2 c. | |
|Lemons, 300 size |1 lb. |4 lemons | |
|Lemon juice | |4 to | |
| | |5 lemons = 1 c.| |
|Lettuce, average head size |9 oz. |1 head or 10-12| |
| | |salad leaves | |
|Macaroni, broken 1-1/2 inch pieces |1 lb. |5 c. | |
| 1 lb. macaroni when cooked | | | |
| equals 3 qt. | | | |
|Molasses |1 lb. |1-1/3 c. | |
|Mustard |1 lb. |5 c. | |
|Nutmeats, English walnuts, whole |1 lb. |4-3/4 c. | |
|Nutmeats, English walnuts, chopped |1 lb. |4 c. | |
|Nutmeg, ground |1 lb. |3-1/2 c. | |
|Oats, rolled |1 lb. |5-1/2 c. | |
| 1 lb. oats when cooked equals | | | |
| 2-1/3 qts | | | |
|Oils, cottonseed |1 lb |2-1/8 c. | |
|Oleomargarine |1 lb. |2 c. | |
|Oranges, diced |1 lb. |2-1/3 c. | |
|Oranges, whole, 126 size |8 to | | |
| |9 oz. |1 orange | |
|Onions, chopped |1 lb. |3 c. | |
|Paprika |1 lb. |3-3/4 c. | |
|Peaches, dried |1 lb. |3 c. | |
| 1 lb. peaches soaked and cooked | | | |
| equals 4-1/4 cups without | | | |
| juice. | | | |
| 1 lb. peaches soaked and cooked | | | |
| weighs 2-1/2 lb. without juice.| | | |
|Peas, canned, drained |1 lb. |2-2/3 c. | |
|Pepper, white |1 lb. |4-1/4 c. | |
|Pickles, whole |1 lb. |16 if | |
| | |3 in. length | |
| | |22 if | |
| | |2 in. length | |
|Pickles, chopped |1 lb. |3 c. | |
|Pineapple, canned broken pieces |1 lb. |2 c. | |
|Potatoes, unpeeled |1 lb. |3 medium sized | |
|Potatoes, peeled |3/4 lb.|1 lb. before | |
| |after |peeling | |
| |peeling| | |
|Potatoes, diced for creaming |1 lb. |2-1/3 c. diced | |
| | |before peeling | |
|Prunes, A. P.[A] |1 lb. |2-1/2 c. | |
| 1 lb. prunes soaked and cooked | | | |
| equals 3 cups without juice. | | | |
| 1 lb. prunes soaked and cooked | | | |
| weighs 1-5/8 lbs. without | | | |
| juice. | | | |
|Pumpkin, canned |1 lb. |1-3/4 c. | |
|Raisins, seeded |1 lb. |2-1/2 c. | |
|Raisins, seedless |1 lb. |3 c. | |
|Rice, whole |1 lb. |2-1/8 c. | |
| 1 lb. of rice when cooked | | | |
| equals 2 qt. | | | |
|Salmon |1 lb. |2 c. | |
|Salt |1 lb. |2-3/8 c. | |
|Soda |1 lb. |2 c. | |
|Spaghetti |1 lb. |5 c. | |
| 1 lb. spaghetti when cooked | | | |
| equals 2-3/4 qt. | | | |
|Spinach |1 lb. |2 c. | |
|String beans, canned |1 lb. |2 c. | |
|Sugar, brown |1 lb. |2-3/4 c. | |
|Sugar, granulated |1 lb. |2-1/8 c. | |
|Sugar, powdered |1 lb. |2-3/4 c. | |
|Tapioca, pearl |1 lb. |2-3/4 c. | |
| 1 lb. of tapioca soaked and | | | |
| cooked equals 7-1/2 c. | | | |
|Tea |1 lb. |8 c. | |
|Tuna fish |1 lb. |2 c. | |
+-----------------------------------+-------+---------------+--------+
[Note A: A. P. = As purchased.]
INDEX
Appearance of food, 8, 9
Apple and celery salad, 137
Apple dumpling, 143
Apple pie filling, 178-179
Apple-sauce cake, 168
Apple tapioca, 154
Apples, baked, 155
Apricot pie filling, 179
Apricot sauce, 165
Asparagus, 46
creamed, 108
creamed fresh, 108-109
on toast, fresh, 109
Bacon muffins, 125
Baked beans, 109
Banana cream cake, 168-169
Banana cream pie filling, 182-183
Banana salad, 137
Beans, 46
baked, 109
Beans, Lima, with green peppers and pimentos, 110
string, 110-111
Beef, 42-43
dried, on toast, 82
rib roast, 87
Beef a la mode, 81
Beets, 47
buttered, 111
Beverages for cafeteria menus, 13
for tea-room menus, 40, 41
list of, 56
recipes for, 187-190
Birds, veal, 95
Biscuits, baking-powder, 124
Blanc mange, chocolate, 157
date nut, 158-159
Blueberry pie filling, 179-180
Boiled salad dressing, 141
Bouillon, 73-74
Bran muffins, dark, 127
Bread, brown, 129
muffins, 125-127
nut, 129
quick, 48-49
rolls, 49, 125, 130-131
white, 131
yeast, 49
Bread for cafeteria menus, 12
for tea-room menus, 38, 39, 40, 41
recipes for, 124-132
Bread pudding, 143-144
Breaded veal, 93-94
Brown Betty, 144
Brown bread, 129
Browned potatoes, 118
Buttered beets, 111
cabbage, 112
carrots, 112-113
and peas, 113
onions, 117
peas, 117-118
Butterscotch pie filling, 183
Cabbage, 47
buttered, 112
creamed, 112
in vinegar, 111
Cabbage salad, 134
Cafeteria, menus for, 11, 13-36
Cake, apple-sauce, 168
banana cream, 168-169
caramel, 170
chocolate, 170-171
chocolate cup, 171
orange and raisin cup, 173
spice, 173-174
white, 175
Cakes, list of, 54-55
recipes for, 168-178
Carrot and raisin salad, 134
Carrot plum pudding, 148
Carrots, 47
buttered, 112-113
and peas, 113
creamed, 113
Cauliflower, 47
Caramel Bavarian cream, 156
Caramel cake, 170
Caramel frosting, 176-177
Caramel tapioca, 156
Celery, 46
creamed, 114
Chart of foods, seasonal, 57-59
Cheese dishes, 45
Cheese fondue, 102
Chicken, 44
Chicken a la king, 89
Chicken and biscuit, 88
Chicken croquettes, 89-90
Chicken salad, 140
Chicken soup, 74
Chocolate, hot, 189
Chocolate blanc mange, 157
Chocolate bread pudding, 144-145
Chocolate cake, 170-171
Chocolate cup cakes, 171
Chocolate filling, 175-176
Chocolate frosting, 177
Chocolate icing, 177
Chocolate pie filling, 184
Chocolate pudding, 157
Chocolate rice pudding, 151
Chocolate sauce, 152
Chocolate souffle, 145
Chops, breaded pork, 91-92
pork, with dressing, 92
Cocktails, fruit, 160
oyster, 99
Codfish, 44
balls, 97-98
Coffee, urn, 189-190
Color in food, 9
Combinations of food, 59-61
Combination vegetable salad, 135
Cookies, fruit oatmeal crumb, 171-172
sugar, 174
Corn, 46
scalloped, 115
Corned beef hash, 81-82
Corn-meal muffins, 126
Corn pudding, 114
Cornstarch pudding, 158
Corn with green peppers and pimentos, 115
Cost in menu-making, 6
Cottage cheese croquettes, 102-103
Cottage cheese salad with celery and green peppers, 138-139
Cottage cheese salads, 51
Cottage cheese sandwich filling, 132
Cottage pudding, 145-146
Cranberry and raisin pie filling, 180
Cranberry jelly, 166
Cranberry sauce, 166
Creamed asparagus, 108-109
cabbage, 112
carrots, 113
celery, 114
onions, 117
peas, 118
potatoes, 119
Cream filling, 176
Cream of celery soup, 76-77
Cream of corn soup, 77
Cream of Lima bean soup, 77-78
Cream of pea soup, 78
Cream of spinach soup, 78-79
Cream of tomato soup, 79
Cream pie filling, 184-185
Cream soup, 42
Croquettes, chicken, 89-90
cottage cheese, 102-103
meat, 83
rice, 122
Crumb muffins, 126-127
Custard, baked, 155
Custard pie filling, 185
Custard sauce, 153
Cutlets, egg, 105
Date nut blanc mange, 158-159
Date torte, 159
Deviled egg salad, 139-140
Desserts, list of, 51-56
for cafeteria menus, 12
for tea-room menus, 38, 39, 40, 41
recipes for cold, 154-165
recipes for hot, 143-154
Dietetic principles in menus, 1, 3, 5
Dressings for salad, boiled, 141
French, 141
mayonnaise, 142
Thousand Island, 142
Dried beef on toast, creamed, 82
Dried peach pie filling, 180
Dried peach sauce, 166-167
Egg cutlets, 105
Egg hard sauce, 153
Egg sandwich filling, 132-133
Eggplant, 47
fried, 116
Eggs, 45
Eggs and ham, scrambled, 105
Equipment for preparing menus, 5, 6
Fig tapioca, 159-160
Filling, apple pie, 178-179
apricot pie, 179
banana cream pie, 182-183
blueberry pie, 179-180
butterscotch pie, 183
chocolate, 175-176
chocolate pie, 184
cranberry and raisin pie, 180
cream, 176
cream pie, 184-185
custard pie, 185
dried peach pie, 180
gooseberry and raisin pie, 181
lemon, 176
lemon pie, 185-186
loganberry pie, 181-182
pineapple pie, 186
pumpkin pie, 187
rhubarb pie, 182
Fillings for cakes, 168-178
for pies, 178-187
for sandwiches, 132-134
for shortcake, 149-150, 150-151
Fish, list of, 44
recipes for, 97-102
Fish salads, 51
Flavor of food, 10
Form of service, 4, 7
Forms for special dinners, 70-72
meat order, 66-67
menu, 67-69
use of printed, 66
French fried potatoes, 119
French salad dressing, 141
Fried salmon, 100
oysters, 99
Fritters, 146
Frostings, caramel, 176-177
chocolate, 177
white, 177-178
Fruit cobbler, 146-147
Fruit cocktail, 160
Fruit gelatin, 160-161
Fruit oatmeal crumb cookies, 171-172
Fruit punch, 187-188
Fruit salad, 138
Fruit salads, list of, 51
Fruit sandwich filling, 133
Fruit sauces, 53
recipes for, 165-167
Fruit whip, 161
Garnishes, 63-65
Ginger-ale lemonade, 188
Gingerbread, 172
Glazed sweet potatoes, 121
Gooseberry and raisin pie filling, 181
Graham muffins, 127
Grapefruit salad, 138
Grapenut pudding, 147-148
Halibut, 44
fried, 98
Ham, baked, 91
Hamburg balls, 82
Ham sandwich filling, 133-134
Hard sauce, 153-154
Hash, 83
corned beef, 81-82
Hearts, breaded veal, 94
veal in casserole, 95-96
Hominy, 47
Ice creams, 53-54
Ices, 54
Lamb, 43
roast, 90
Left-overs, 14
utilization of, 6-7, 61-62, 73
Lemonade, 188
ginger-ale, 188
Lemon filling, 176
Lemon pie filling, 185-186
Lemon sauce, 154
Liver and bacon, 96-97
Lobster salad, 140
Loganberry pie filling, 181-182
Macaroni, 47
Macaroni and cheese, 103
Maple nut mold, 161-162
Mashed potatoes, 119-120
rutabagas, 122-123
Mayonnaise dressing, 142
Measures, use of, 73
Meat croquettes, 83
Meat dishes, miscellaneous, 45
Meat for cafeteria menu, 11
for tea-room menu, 37, 39, 40, 41
Meat loaf, 84
with tomato and celery, 84-85
Meat order form, 66-67
Meat pie, 85
with dressing, 86
Meat salads, 51
Meat stew, 86
Meat substitutes, 45
recipes for, 102-106
Meats, list of, 42-44
recipes for, 81-97
Menu form, 67-69
Menu planning, 1-7, 13
charts and lists for, 42-62
consideration of patrons in, 2
dietetic principles in, 1, 3, 5
equipment in, 5, 6
for an institution, 1-2, 3, 4, 5, 6
for a school lunch, 2
left-overs in, 6-7
variety of food in, 3, 4, 5
Menus, breakfast, 14, 16, 18, 20-21, 23, 25, 27-28, 29-30, 32, 34-35
dinner, 15-16, 17-18, 20, 22-23, 24-25, 26-27, 29, 31-32, 33-34, 36
lunch, 14-15, 16-17, 19, 21-22, 23-24, 26, 28, 30-31, 32-33, 35, 37
standard cafeteria, 11
tea-room, 36-41
thirty days' menus for cafeteria, 13-36
Mousse, 53
Muffins, bacon, 125
corn-meal, 126
crumb, 126-127
dark bran, 127
graham, 127
plain, 128
raised, 127
Mustard sauce, 106
Mutton, 43
Noodle soup, 75
Norwegian prune pudding, 162-163
Nut bread, 129
Odor of food, 9
Old-fashioned baked rice pudding, 151-152
Onions, 47
buttered, 117
creamed, 117
Orange and raisin cup cakes, 173
Oyster cocktail, 99
Oyster stew, 80
Oysters, 44
fried, 99
scalloped, 100
Palatability of food, 8
Parsley buttered potatoes, 120
Parsnips, 48
Peanut butter soup, 80
Peas, 48
buttered, 117-118
creamed, 118
Peppers, 48
Pie crust, 178
Pie fillings, 178-179
Pie, meat, 85
with dressing, 86
Washington, 174-175
Pies, one-crust, 56
two-crust, 55-56
Pineapple pie filling, 186
Pineapple pudding, 162-163
Pineapple tapioca pudding, 163-164
Pork, 43
roast, 92-93
Pork chops breaded, 91-92
with dressing, 92
Potato salad, 135
Potatoes, 45-46
browned, 118
creamed, 119
French fried, 119
glazed sweet, 121
mashed, 119-120
parsley buttered, 120
scalloped, 120-121
stuffed baked, 121
Potatoes for cafeteria menu, 12
Prune and cottage cheese salad, 139
Prunecot filling for shortcake, 149-150
Prune gelatin, 163
Prune pudding, 149
Prune sauce, 167
Pudding, bread, 143-144
carrot plum, 148
chocolate, 157
chocolate bread, 144-145
chocolate rice, 151
cold, 52-53
corn, 114
cornstarch, 158
cottage, 145-146
grapenut, 147-148
hot, 51-52
Norwegian prune, 162
old-fashioned baked rice, 151-152
pineapple, 162-163
pineapple tapioca, 163-164
prune, 149
snow, 164-165
steamed molasses, 148-149
Pumpkin pie filling, 187
Punch, fruit, 187-188
Quality of food, 8
Quick bread, 48-49
Raised muffins, 127
Raisin tapioca, 164
Recipes, 73-190
Rhubarb, baked, 167
Rhubarb pie filling, 182
Rib roast of beef, 87
Rice, 48
Rice and cheese, 104
Rice and nut loaf, 104
Rice croquettes, 122
Rice with hard sauce, 152
Rolls, 49
baking-powder cinnamon, 125
cinnamon, 130
Parker house, 130-131
Rutabagas, 48
mashed, 122-123
Salad, apple and celery, 137
banana, 137
cabbage, 134
carrot and raisin, 134
chicken, 140
combination vegetable, 135
cottage cheese, 51
with celery and green peppers, 138-139
deviled egg, 139-140
fish, 51
fruit, 51, 138
grapefruit, 138
lobster, 140
meat, 51
potato, 135
prune and cottage cheese, 139
tomato jelly, 136
vegetable, 50
gelatin, 136-137
Salad dressings, 142-145
Salads for cafeteria menus, 12
for tea-room menus, 38, 39, 40, 41
list of, 50-51
recipes for, 132-142
Salmon, 44
fried, 100
scalloped, 101
Salmon loaf, 101
Sandwiches for tea-room menus, 40, 41
list of, 49-50
recipes for, 132-134
Sausage, 93
Sauces, apricot, 165
chocolate, 152
cranberry, 166
custard, 153
dessert, 152-154
dried peach, 166-167
egg, hard, 153
fruit, 53, 165-167
hard, 153-154
lemon, 154
meat, 106-108
mustard, 106
prune, 167
tartare, 106-107
tomato, 107
white, 107-108
Scalloped corn, 115
potatoes, 120-121
oysters, 100
salmon, 101
tomatoes, 123-124
Scrambled eggs and ham, 105
Sequence of foods in menus, 3
Servings, size of, 8
arrangement of, 9
Shapes of food, 9
Sherbets, 54
Shortcake, 150
prunecot filling for, 149-150
strawberry filling for, 150
Snow pudding, 164-165
Soups, recipes for, 73-80
bouillon, 73-74
chicken, 74
cream, 42
cream of celery, 76-77
cream of corn, 77
cream of Lima bean, 77-78
cream of pea, 78
cream of spinach, 78-79
cream of tomato, 79
noodle, 75
oyster stew, 80
peanut butter, 80
stock, 42
tomato rice, 75-76
vegetable, 76
Soups for tea-room menus, 37, 39, 40, 41
Spaghetti, 47
Spice cake, 173-174
Spinach, 48
Spinach and egg, 123
Squash, 48
Steak, Swiss, 87
Steamed molasses pudding, 148-149
Stewed tomatoes, 124
Stews, meat, 86-87
oyster, 80
Stock soups, 42
Strawberry shortcake filling, 150
Stuffed baked potatoes, 121
Succotash, 116
Sugar cookies, 174
Sweetbreads, 96
Swiss steak, 87
Table of weights and their approximate measures, 191-194
Tapioca cream, 165
Tartare sauce, 106-107
Tea rooms, menus for, 36-41
Temperature of food, 9
Thousand Island salad dressing, 142
Tomato jelly salad, 136
Tomato rice soup, 75-76
Tomato sauce, 107
Tomatoes, 48
scalloped, 123-124
stewed, 124
Trout, 44
Turnips, 48
Variety of food, 3, 4, 5, 10
Veal, 43-44
breaded, 93-94
roast, 94
Veal birds, 95
Veal hearts, breaded, 94
en casserole, 95-96
Vegetable gelatin salad, 136
Vegetable salads, 50-51
combination, 135
Vegetable soup, 76
Vegetables for cafeteria menus, 12
for tea-room menus, 38, 39, 40, 41
list of, 45-48
recipes for, 108-124
Washington pie, 174-175
Weiners, 88
White breads, 131
White cake, 175
White frosting, 177-178
White sauce, 107-108
Whitefish, 44
Yeast breads, 49
End of Project Gutenberg's Quantity Cookery, by Lenore Richards and Nola Treat