Chapter VI
Reading edition
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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Beef, cubed20 lb.
Bones, veal7½
Water4 gal. lb.
Peppercorns2 tbsp.
Salt6 tbsp.
Carrots, diced2 c.
Onions, diced2 c.
Celery, diced2 c.
Turnips, diced2 c.
Egg whites and shells7
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 ⅓ to ½ c. Calories in one serving______ Cost of one serving______
CHICKEN SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Stock, chicken4 gal.
Onions1¼ lb.
Salt⅓ to ½ c.
Celery salt¼ c.
Green peppers, chopped1 c.
Rice2 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 ¾ c. Calories in one serving______ Cost of one serving______
NOODLE SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggs3
Flour2 c.
Salt2 tsp.
Stock4 gal.
Onions1 lb.
Salt⅔ c.
Celery salt¼ 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 ¾ c. Calories in one serving______ Cost of one serving______
TOMATO RICE SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Stock5 gal.
Green peppers10
Onions½ lb.
Tomatoes1 gal.
Rice2½ c.
Carrots, finely diced1½ c.
Flour3 c.
Salt⅓ c.
Butter substitute1½ 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 ¾ c. Calories in one serving______ Cost of one serving______
**VEGETABLE SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Stock 1½ gal.
Tomatoes, #10 cans 2
Bay leaves 3
Water 1½ gal.
Carrots, diced 1 pt.
Celery, diced 1 qt.
Onions1 lb.
Rice 1 c.
Salt ¼ 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 ¾ c. Calories in one serving______ Cost of one serving______
CREAM OF CELERY SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Celery stock6 qt.
Onions¼ lb.
Butter substitute¾ lb.
Flour3 c.
Milk7 qt.
Paprika½ tsp.
Red pepper¼ tsp.
Salt¼ 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 purée and white sauce. Add paprika, red pepper and salt just before serving.
Number of servings 60 Amount in one serving ¾ c. Calories in one serving______ Cost of one serving______
CREAM OF CORN SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Corn1½ gal.
Water1 qt.
Onion½ lb.
Butter substitute¾ c.
Flour1½ c.
Milk2 gal.
Salt¼ c.
Paprika½ 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 purée. Add salt and paprika just before serving.
Number of servings 64 Amount of one serving ¾ c. Calories in one serving______ Cost of one serving______
CREAM OF LIMA BEAN SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Butter substitute¾ c.
Flour1½ c.
Milk6 qt.
Salt2 tbsp.
Lima beans, cooked4 qt.
Grated onion or
chives¼ c.
Chopped parsley¼ c.
Cook the lima beans with the onion until soft and rub through a purée sieve. Melt the fat, stir in the flour and add hot milk to make a white sauce. Combine the purée and white sauce and add the salt just before serving.
Number of servings 50 Amount in one serving ¾ c. Calories in one serving______ Cost of one serving______
CREAM OF PEA SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peas2 qt.
Onion⅜ lb.
Bay leaf1 leaf
Milk6 qt.
Butter substitute½ c.
Flour1 c.
Salt3 tbsp.
Cook the peas, together with their juice from the cans, and the onion and bay leaf until the peas are soft. Rub through a purée sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée with white sauce. Add salt just before serving.
Number of servings 38 Amount in one serving ¾ c. Calories in one serving______ Cost of one serving______
CREAM OF SPINACH SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Spinach Juice1 c.
Onion⅜ lb.
Milk6 qt.
Butter substitute¼ lb.
Flour1 c.
Salt1 tbsp.
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 purée 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 ¾ c. Calories in one serving______ Cost of one serving______
CREAM OF TOMATO SOUP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tomatoes1 gal.
Bay leaves2
Onion¼ lb.
Sugar⅜ c.
Soda2 tsp.
Butter substitute½ c.
Flour1 c.
Milk1 gal.
Salt2 tbsp.
Cook the tomatoes with the bay leaves and onion. Rub through a purée sieve and add the sugar and soda. Melt fat, stir in the flour and add hot milk to make a white sauce. Combine purée and white sauce by pouring purée into white sauce. Add salt just before serving.
Number of servings 36 Amount in one serving ¾ c. Calories in one serving______ Cost of one serving______
OYSTER STEW
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk4 gal.
Oysters1 gal.
Salt¼ c.
Paprika1 tsp.
Butter substitute1 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peanut butter6 lbs.
Milk2 gal.
Celery Stock3 qt.
Water1¼ gal
Flour¾ c.
Salt½ 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 ¾ c. Calories in one serving______ Cost of one serving______
MEATS
BEEF À LA MODE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Beef round50 lb.
Carrots, chopped1 gal.
Peppers, chopped1½ c.
Tomatoes, #10 can1
Onions, chopped1 lb.
Water3 gal.
Flour2 c.
Salt½ 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 ¼ lb. Calories in one serving______ Cost of one serving______
**CORNED BEEF HASH
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Corned beef20 lb.
Potatoes, cooked12 lb.
Onions1 lb.
Meat stock3 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 ¾ c. Calories in one serving______ Cost of one serving______
CREAMED DRIED BEEF ON TOAST
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Dried beef5 lb.
Flour1 c.
Butter substitute1 lb.
White sauce2 gal.
Bread, slices40
Shred the dried beef in small pieces. Melt the fat and sauté 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 ½ c. and ½ slice of bread Calories in one serving______ Cost of one serving______
**HAMBURG BALLS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Ground beef10 lb.
Crumbs3 c.
Salt¼ c.
Milk1 qt.
Onion⅜ 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 ¼ lb. Calories in one serving______ Cost of one serving______
**HASH
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Meat, chopped6 qt.
Potatoes6 qt.
Onions⅔ lb.
Salt½ c.
Gravy or meat stock3 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 ¾ c. Calories in one serving______ Cost of one serving______
**MEAT CROQUETTES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Meat, chopped1 gal.
Rice, uncooked1 qt.
Water1 gal.
Onions, chopped⅓ lb.
Salt¼ c.
Stock to mix
Crumbs, sifted4 c.
Eggs4
Milk½ 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 ½ c. Calories in one serving______ Cost of one serving______
**MEAT LOAF
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Hamburger30 lb.
Salt¾ c.
Bread crumbs4 qt.
Eggs, whole6
Egg yolks10
Milk3 qt.
Onions1 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Meat, ground20 lb.
Crumbs5 qt.
Milk3 qt.
Tomatoes3 qt.
Celery, chopped2 qt.
Eggs10
Salt⅓ c.
Onions½ 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 ⅕ pound, after cooking Calories in one serving______ Cost of one serving______
MEAT PIE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Stew meat20 lb.
Water2 gal.
Onions½ c.
Potatoes, diced2 qt.
Salt⅓ c.
Flour4 c.
Biscuit recipe (see page 124)⅔ of recipe
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 ½ c. Calories in one serving______ Cost of one serving______
**MEAT PIE WITH DRESSING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Dressing5 qt.
Meat, cubed4½ qt.
Onion¼ lb.
Salt6 tbsp.
Meat stock3 qt.
Flour2 c.
Bread crumbs1 c.
Butter substitute2 tbsp.
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 ¾ c. Calories in one serving______ Cost of one serving______
MEAT STEW
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Meat, cubed20 lb.
Water3 gal.
Onions½ lb.
Carrots1¼ qt.
Potatoes5 qt.
Flour3 c.
Salt½ 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 ¾ c. Calories in one serving______ Cost of one serving______
RIB ROAST OF BEEF
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rib roast50 lb.
Salt⅔ c.
Water1½ to 2 gal .
Flour3-4 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 ⅖ lb. Calories in one serving______ Cost of one serving______
SWISS STEAK
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Round steak, 1 in. thick20 lb.
Flour2½ c.
Salt ¼ c.
Water1½ 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 ⅖ lb. Calories in one serving______ Cost of one serving______
WEINERS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Weiners10 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cooked chicken meat, cubed12 lb.
Onion 1 lb.
Salt⅔ c.
Celery salt¼ c.
Stock4 gal.
Flour3 qt.
Biscuit recipe (see page 124)⅚ of recipe
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 ½ c. Calories in one serving______ Cost of one serving______
CHICKEN À LA KING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Chicken fat3 c.
Flour1½ qt.
Chicken stock2 gal.
Onions, chopped¼ c.
Milk½ gal.
Salt⅓ to ½ c.
Cooked chicken meat, cubed7½ qt.
Pimentos, chopped1 qt.
Green peppers, chopped1 qt.
Fresh mushrooms2 lb.
or
Canned mushrooms3 cans
Butter1 lb.
Egg yolks16
Toast, ½ slices150
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. Sauté 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 ½ c. Calories in one serving______ Cost of one serving______
CHICKEN CROQUETTES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Chicken meat, cubed5 lb.
Rice3 c.
Chicken3 qt.
Parsley1 tbsp.
Lemon juice1 tbsp.
Celery salt1 tsp.
Paprika1 tsp.
Salt¼ c.
Onion juice2 tbsp.
Flour1½ c.
Chicken stock1 qt.
Eggs8
Milk1 c.
Crumbs, sifted2 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 ½ c. Calories in one serving______ Cost of one serving______
ROAST LAMB
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lamb50 lb.
Salt⅔ c.
Water1½ to 2 gal.
Flour3-4 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 ⅓ to ⅖ lb. Calories in one serving______ Cost of one serving______
BAKED HAM
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Hams, 15 lbs. each345 lb.
Sugar6 c.
Vinegar4 c.
Cloves, whole¼ c.
Crumbs1 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 ¼ lb. Calories in one serving______ Cost of one serving______
BREADED PORK CHOPS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Pork chops20 lb.
Bread crumbs 5 c.
Eggs 10
Milk 1¼ c.
Salt ⅔ 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 ¼ lb. Calories in one serving______ Cost of one serving______
PORK CHOPS WITH DRESSING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Pork chops20 lb.
Broken bread2½ gal.
Onion10 oz.
Butter substitute1¼ c.
Salt¼ c.
Hot water to moisten
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 ¼ lb. and ¼ c. dressing Calories in one serving______ Cost of one serving______
ROAST PORK
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Loin of pork50 lb.
Salt⅝ c.
Water2½ to
Onions 3 gal.1 lb.
Flour5 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 ⅖ lb. Calories in one serving______ Cost of one serving______
SAUSAGE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sausage10 lb.
Bread crumbs3 c.
Salt¼ 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 ¼ lb. Calories in one serving______ Cost of one serving______
BREADED VEAL
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Veal, round steak20 lb.
Salt½ c.
Eggs8
Milk1 c.
Bread crumbs, sifted2 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 ¼ lb. Calories in one serving______ Cost of one serving______
BREADED VEAL HEARTS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Veal hearts20 lb.
Bread crumbs, sifted2 qt
Milk1 c.
Eggs8
Salt½ 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 ¼ lb. Calories in one serving______ Cost of one serving______
ROAST VEAL
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Veal, round50 lb.
Salt⅔ c.
Onions¼ lb.
Flour5 c.
Water2½ 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 ¼ lb. Calories in one serving______ Cost of one serving______
VEAL BIRDS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Veal round steak20 lb.
Dressing6 qt.
Milk2 qt.
Water2 qt.
Salt1 c.
Fat1 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 ¼ lb. Calories in one serving______ Cost of one serving______
VEAL HEARTS EN CASSEROLE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Veal hearts20 lb.
Flour2½ c.
Salt½ c.
Bacon fat2 c.
Stock1½ gal.
Green peppers, chopped1 c.
Onions1 lb.
Carrots, diced1 c.
Parsley, chopped¼ c.
Celery salt¼ c.
Peppercorns2 tbsp.
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 ⅖ lb. Calories in one serving______ Cost of one serving______
CREAMED SWEETBREADS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sweetbreads5 lb.
Water1 gal.
Vinegar½ c.
Salt⅜ c.
White sauce3 qts.
Butter substitute1 c.
Paprika2 tsp.
Salt⅜ c.
Bread24 slices
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 ⅓ c. Calories in one serving______ Cost of one serving______
LIVER AND BACON
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Liver8 lb.
Bacon1¾ lb.
Salt2 tbsp.
Eggs4
Milk¼ c.
Crumbs3 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 ⅙ lb. liver and 1 slice bacon Calories in one serving______ Cost of one serving______
TONGUE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tongue, fresh20 lb.
Water2 gal.
Salt1 c.
Vinegar2 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 ⅓ lb. Calories in one serving______ Cost of one serving______
FISH
CODFISH BALLS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Boneless cod2 lb.
Eggs30
Potatoes, raw, diced10 lb.
Butter substitute¾ c.
Paprika⅔ 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 ½ c. Calories in one serving______ Cost of one serving______
FRIED HALIBUT
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Halibut20 lb.
Salt ⅔ c.
Crumbs 5 c.
Eggs 5
Milk ¾ 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 ⅔ lb. Calories in one serving______ Cost of one serving______
FRIED OYSTERS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Oysters1 gal.
Bread crumbs2 qt.
Eggs8
Milk1 c.
Salt½ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Oysters3 qt.
Lemon juice1½ c.
Catsup1 c.
Grated onion juice¼ c.
Tabasco sauce½ tsp.
Salt1 tsp.
Celery, chopped¾ c.
Peppers, chopped¾ 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 ⅓ c. Calories in one serving______ Cost of one serving______
**SCALLOPED OYSTERS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Broken bread2 qt.
Broken crackers2 qt.
Milk1 qt.
Salt½ tbsp.
Onion juice2 tbsp.
Butter substitute2 tbsp.
Oysters2 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 ¾ c. Calories in one serving______ Cost of one serving______
FRIED SALMON
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Salmon20 lb.
Salt⅔ c.
Crumbs5 c.
Eggs5
Milk¾ 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 ⅔ lb. Calories in one serving______ Cost of one serving______
SALMON LOAF
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Salmon, 1 lb. cans12
Bread crumbs5 qt.
Milk3 qt.
Eggs16
Celery, diced2 qt.
Paprika1 tsp.
Salt¼ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Salmon, 1 lb. cans10
Bread, broken4 qt.
Milk4 qt.
Bay leaves⅜ c.
Parsley sprigs¼ c.
Onions⅜ lb.
Salt1½ tbsp.
Butter substitute1 c.
Flour2 c.
Paprika½ tsp.
Crumbs3 c.
Butter substitute¼ 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 ⅔ c. Calories in one serving______ Cost of one serving______
MEAT SUBSTITUTES
**CHEESE FONDUE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk6 qt.
Broken bread8 qt.
Cheese5 lb.
Butter substitute½ c.
Eggs36
Mustard2 tbsp.
Salt3 tbsp.
Paprika2 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 ¾ c. Calories in one serving______ Cost of one serving______
**COTTAGE CHEESE CROQUETTES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cottage cheese6 qt.
Bread crumbs6 qt.
Nut meats, chopped6 c.
Paprika2 tbsp.
Chopped onion¾ c.
Chopped green pepper2 c.
Salt¾ c.
Milk1 to 1½ gal.
Crumbs4½ c.
Eggs10
Milk1¼ 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 ½ c. Calories in one serving______ Cost of one serving______
MACARONI AND CHEESE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Macaroni, broken1 gal.
Water2 gal.
Salt¼ c.
Cheese2 lb.
Bread crumbs1 c.
Butter substitute⅜ c.
White sauce6 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 ¾ c. Calories in one serving______ Cost of one serving______
RICE AND CHEESE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rice5 c.
Water5 qt.
Salt¼ c.
Milk2½ qt.
Flour1 c.
Cheese2 lb.
Paprika1 tbsp.
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 ¾ c. Calories in one serving______ Cost of one serving______
RICE AND NUT LOAF
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rice, before cooking4 qt.
Stock or liquid2 gal.
Milk1½ gal.
Nut meats, chopped2 qt.
Green peppers12
Eggs30
Salt½ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggs, hard cooked4 doz.
Flour3 c.
Milk2 qt.
Butter substitute⅓ c.
Salt⅓ c.
Bread crumbs1 qt.
Eggs4
Milk½ 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 ⅓ c. Calories in one serving______ Cost of one serving______
**SCRAMBLED EGGS AND HAM
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggs96
Milk3 qt.
Butter substitute1½ c.
Salt¼ c.
Ham, cubed4 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 ¾ c. Calories in one serving______ Cost of one serving______
MEAT SAUCES
MUSTARD SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2 tbsp.
Salt2 tsp.
Paprika1 tsp.
Vinegar½ c.
Oil1 c.
Mustard¼ lb.
Mayonnaise dressing3½ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Mayonnaise1 qt.
or
(Cooked salad dressing1 qt.)
Pickles, chopped1 c.
Onions, chopped2 tbsp.
Parsley, chopped2 tbsp.
Vinegar1 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tomatoes, #10 can1
Stock, meat stock1 gal.
Celery salt2 tbsp.
Carrots, chopped½ c.
Onion¼ c.
Bay leaf4
Parsley, chopped¼ c.
Flour3 c.
Salt3 tbsp.
Fat1½ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk2 gal.
Flour4 c.
Egg yolks3
Salt¼ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Asparagus, 15 oz. can10
White sauce1 gal.
Butter substitute¼ c.
Salt3 tbsp.
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 ½ c. Calories in one serving______ Cost of one serving______
CREAMED FRESH ASPARAGUS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Asparagus9 lb.
Butter substitute⅝ lb.
Salt3 tbsp.
White sauce4½ 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 ½ c. Calories in one serving______ Cost of one serving______
FRESH ASPARAGUS ON TOAST
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Asparagus12 lb.
Salt½ c.
Butter substitute2 lb.
Toast60 slices
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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Beans4 qt.
Soda¼ c.
Molasses1 c.
Sugar½ c.
Mustard2 tsp.
Paprika2 tsp.
Salt6 tbsp.
Bacon fat or scraps1 lb.
or
Ham fat
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 ½ c. Calories in one serving______ Cost of one serving______
LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lima beans6 qt.
Water6 qt.
Pimentos, 8 oz. cans2
Bacon fat2 c.
Onions1½ lb.
Salt⅓ c.
Paprika3 tbsp.
Green peppers1½ c.
Molasses¼ c.
Corn syrup1 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 ½ c. Calories in one serving______ Cost of one serving______
STRING BEANS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
String beans, #10 can1
Bacon drippings½ c.
Salt2 tbsp.
Paprika1 tbsp.
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 ½ c. Calories in one serving______ Cost of one serving______
BUTTERED BEETS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Beets8 lb.
Butter substitute1 c.
Salt⅜ 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 ⅓-½ c. Calories in one serving______ Cost of one serving______
CABBAGE IN VINEGAR
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cabbage8 lb.
Butter substitute½ c.
Vinegar1 c.
Salt¼ c.
Paprika1 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 ½ c. Calories in one serving______ Cost of one serving______
BUTTERED CABBAGE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cabbage8 lb.
Butter substitute1 lb.
Salt¼ 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 ½ c. Calories in one serving______ Cost of one serving______
CREAMED CABBAGE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cabbage8 lb.
White sauce3 qt.
Salt¼ 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 ½ c. Calories in one serving______ Cost of one serving______
BUTTERED CARROTS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Carrots, diced2 gal.
Salt¼ c.
Butter substitute1 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 ½ c. Calories in one serving______ Cost of one serving______
BUTTERED CARROTS AND PEAS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Carrots, diced1 gal.
Peas, #2 cans5
Butter substitute¾ c.
Salt3 tbsp.
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 ½ c. Calories in one serving______ Cost of one serving______
CREAMED CARROTS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Carrots10 lb.
Salt½ c.
Water5 qt.
White sauce1 gal.
Butter substitute⅔ 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 ½ c. Calories in one serving______ Cost of one serving______
CREAMED CELERY
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Celery, chopped5 qt.
Salt6 tbsp.
Cream sauce2 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 ⅓ c. Calories in one serving______ Cost of one serving______
CORN PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Corn, #2 cans4
Sugar2 tbsp.
Bread crumbs2 c.
Salt1 tbsp.
Eggs8
Milk2 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 ⅓ c. Calories in one serving______ Cost of one serving______
CORN WITH GREEN PEPPERS AND PIMENTOS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Corn, #2 cans20
Butter substitute1 lb.
Salt6 tbsp.
Pimento, chopped2 c.
Green peppers, chopped2 c.
Mix the corn, butter substitute, salt, pimento, green pepper and heat.
Number of servings 144 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
**SCALLOPED CORN
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk2 qt.
Butter substitute½ c.
Onion, grated⅜ lb.
Salt1 tbsp.
Broken bread4 qt.
Broken crackers2 qt.
Corn, #2 cans3
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 ½ c. Calories in one serving______ Cost of one serving______
**SUCCOTASH
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lima beans1½ qt.
Corn, #2 cans8
Butter substitute1 c.
Salt¼ c.
Onion, grated2 tbsp.
Paprika½ 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 ⅓ and ½ c. Calories in one serving______ Cost of one serving______
FRIED EGGPLANT
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggplant14 lb.
Water2 gal.
Salt6 c.
Eggs8
Milk1 c.
Crumbs, sifted1 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Onions10 lb.
Salt½ c.
Water6 qt.
Butter substitute½ c.
Paprika½ tbsp.
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 ½ c. Calories in one serving______ Cost of one serving______
CREAMED ONIONS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Onions10 lb.
Salt½ c.
Water6 qt.
White sauce2 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 ½ c. Calories in one serving______ Cost of one serving______
BUTTERED PEAS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peas, #2 cans10
Butter substitute½ c.
Salt2 tbsp.
Sugar½ 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 ⅓ and ½ c. Calories in one serving______ Cost of one serving______
CREAMED PEAS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peas2 gal.
Salt⅜ c.
White sauce1 gal.
Butter substitute½ 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 ½ c. Calories in one serving______ Cost of one serving______
BROWNED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes, pared30 lb.
Salt¼ c.
Fat1 qt.
Stock2 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 ⅓ lb. Calories in one serving______ Cost of one serving______
STEAMED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes, after paring15 lb.
White sauce3 qt.
Salt¼ 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 ⅔ c. Calories in one serving______ Cost of one serving______
FRENCH FRIED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes, after paring10 lb.
Salt⅜ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes, pared15 lb.
Milk, scalded1½ qt.
Salt¼ 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 ⅔ c. Calories in one serving______ Cost of one serving______
PARSLEY BUTTERED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes, pared30 lb.
Parsley, chopped2⅔ c.
Salt¼ c.
Butter substitute1⅓ 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 ⅓ lb. Calories in one serving______ Cost of one serving______
**SCALLOPED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes, steamed, sliced4 gal.
White sauce1½ gal.
Onion, grated½ lb.
Salt½ to ¾ c.
Crumbs2 c.
Butter substitute½ 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 ⅔ c. Calories in one serving______ Cost of one serving______
STUFFED BAKED POTATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Potatoes124¾ lb.
Butter substitute⅜ c.
Salt2 tbsp.
Egg whites3
Milk1 c.
Paprika¼ tsp.
Chopped pimento⅜ c.
Chopped parsley¼ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sweet potatoes50 lb.
Sugar, brown1 qt.
Water2 qt.
Butter substitute or bacon fat1½ 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 ½ lb. Calories in one serving______ Cost of one serving______
RICE CROQUETTES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rice5 c.
Milk3 qt.
Water1½ qt.
Salt2 tbsp.
Eggs20
Butter substitute½ c.
Bread crumbs4 c.
Eggs6
Milk¾ 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 ⅓ c. Calories in one serving______ Cost of one serving______
MASHED RUTABAGAS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rutabagas15 lb.
Butter substitute1 c.
Salt¼ 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 ½ c. Calories in one serving______ Cost of one serving______
SPINACH AND EGG
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Spinach, #10 cans2
Vinegar½ c.
Salt¼ c.
Eggs6
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 ½ c. Calories in one serving______ Cost of one serving______
**SCALLOPED TOMATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tomatoes, #10 cans2
Broken bread4 qt.
Sugar1 c.
Salt¼ c.
Grated onion¼ c.
Crumbs2 c.
Butter substitute⅓ 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 ½ c. Calories in one serving______ Cost of one serving______
**STEWED TOMATOES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tomatoes, #10 cans2
Broken bread2 qt.
Sugar1 c.
Salt3 tbsp.
Grated onion¼ c.
Butter substitute½ c.
Heat the tomatoes with the seasonings. Add the broken bread just before serving.
Number of servings 65 Amount in one serving, between ⅓ and ½ c. Calories in one serving______ Cost of one serving______
BREADS
BAKING-POWDER BISCUITS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour6 qt.
Baking powder1½ c.
Salt¼ c.
Shortening3 c.
Milk2¾ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour6 qt.
Baking powder1½ c.
Salt4 tbsp.
Shortening3 c.
Milk2¾ qt.
Raisins2 c.
Cinnamon¼ c.
Sugar2 c.
Butter substitute½ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour5 qt.
Baking powder¾ c.
Salt2 tbsp.
Sugar3 c.
Milk2½ to 2¾ qt.
Bacon fat½ c.
Eggs8
Bacon, cooked2 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 ¼ c. batter Calories in one serving______ Cost of one serving______
CORN-MEAL MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour10 c.
Corn meal10 c.
Sugar2 c.
Salt2 tbsp.
Baking powder1 c.
Milk3¼ qt.
Eggs10
Butter substitute1 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 ⅓ c. batter Calories in one serving______ Cost of one serving______
**CRUMB MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour2½ qt.
Sugar3 c.
Crumbs2½ qt.
Baking powder¾ c.
Salt2 tbsp.
Eggs8
Milk3½ to
Butter substitute 4 qt.¼ 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 ¼ c. batter Calories in one serving______ Cost of one serving______
**DARK BRAN MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour1½ qt.
Cake crumbs1 qt.
Bran3½ qt.
Soda¼ c.
Salt3 tbsp.
Milk, sour2½ qt.
Molasses3 c.
Eggs4
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 ¼ c. batter Calories in one serving______ Cost of one serving______
GRAHAM MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour 10 c.
Flour, graham 10 c.
Sugar 3 c.
Baking powder ¾ c.
Salt 2 tbsp.
Eggs 8
Milk3¼ to
Butter substitute, melted 3½ qt. ⅔ c.
Prepare as for plain muffins.
Number of servings 96 Amount in one serving ⅓ to ½ c. batter Calories in one serving______ Cost of one serving______
PLAIN MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar¾ qt.
Flour5 qt.
Baking powder¾ c.
Salt2 tbsp.
Eggs8
Milk3¼ to
Butter substitute, melted 3½ qt.¼ 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 ¼ to ⅓ c. batter Calories in one serving______ Cost of one serving______
RAISED MUFFINS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk, scalded2 qt.
Water, cold2 qt.
Egg yolks6
Sugar2 c.
Butter substitute1 c.
Salt3 tbsp.
Yeast¼ lb.
Water, lukewarm1 qt.
Flour10 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 ⅕ c. dough Calories in one serving______ Cost of one serving______
**BROWN BREAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Stale cake or bread1 qt.
Cold water7 c.
Molasses1 c.
Corn meal3 c.
Graham flour6 c.
Soda1½ tbsp.
Raisins1 c.
Salt1 tbsp.
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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour 3 qt.
Baking powder 3 tbsp.
Nuts 1 qt.
Salt ½ tsp.
Sugar 1 qt.
Milk 1 qt.
Eggs 6
Butter substitute ¼ 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
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2 c.
Butter substitute2 c.
Water2 qt.
Milk2 qt.
Yeast¼ lb.
Water2 c.
Flour11¾ qt.
Salt½ c.
Butter substitute1½ c.
Fat, melted½ lb.
Sugar5 c.
Cinnamon5 tsp.
Raisins2 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 1⅓ oz. per roll Calories in one serving______ Cost of one serving______
PARKER HOUSE ROLLS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2 c.
Butter substitute2 c.
Water2 qt.
Milk2 qt.
Yeast¼ lb.
Water, lukewarm2 c.
Flour11 to 12 qt.
Salt½ c.
Butter substitute1½ 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 1⅓ oz. Calories in one serving______ Cost of one serving______
WHITE BREAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Yeast¼ lb.
Water, lukewarm1 pt.
Milk, scalded2 qt.
Fat1 c.
Sugar1 c.
Cold water2 qt.
Flour13 to 14 qt.
Salt¼ c.
Soften the yeast in the pint of water. Scald the milk and add the fat, sugar and cold water. When the liquid is lukewarm, add the yeast and mix to a sponge with a part of the flour. It will require about six quarts. Let rise one hour and add salt and work to a stiff dough with the remainder of the flour. Let rise again about one hour. Cut into loaves of two pounds each. Place in well-greased pans, let rise and bake about one hour. This makes twelve one and three quarter pound loaves, after baking.
Number of servings 12 loaves Amount in one serving 1 slice Calories in one serving______ Cost of one serving______
SANDWICHES
COTTAGE CHEESE SANDWICH FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cottage cheese4 lb.
Green peppers, chopped2 c.
Nuts, chopped2 c.
Mayonnaise1 qt.
Add the chopped green peppers, nuts and mayonnaise to the cheese and mix. This amount makes three and one half quarts. From a one-pound loaf of bread, sixteen sandwich slices may be obtained.
Number of servings 84 Amount in one serving ⅙ c. Calories in one serving______ Cost of one serving______
EGG SANDWICH FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggs, hard cooked2 doz.
Crumbs, sifted1 c.
Salt2 tsp.
Mayonnaise3 c.
Lemon juice1½ tbsp.
Hard cook the eggs, cool and chop. Mix with the remaining ingredients. This amount makes two quarts, and will fill forty-eight sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.
Number of servings 48 Amount in one serving ⅙ c. Calories in one serving______ Cost of one serving______
FRUIT SANDWICH FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Raisins1 lb.
Figs½ lb.
Sugar1½ c.
Flour1 tbsp.
Cold water¼ c.
Orange juice½ c.
Lemons, juice and grated rind2
Chop the raisins and figs and combine with the flour and sugar. Add the orange juice, lemon juice and water and cook in a double boiler or steamer until thick. This amount will make three and three fourths cups of filling and will fill twenty-five sandwiches, using two full slices of bread.
Number of servings 25 Amount in one serving ⅙ c. Calories in one serving______ Cost of one serving______
**HAM SANDWICH FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Ham, boiled or baked (left-over)3 lb.
Pickles, chopped2 c.
Bread crumbs, sifted3 c.
Mayonnaise3 c.
Chop the ham and pickles and mix with the bread crumbs and mayonnaise. This amount will make three quarts. One cup of mixture will fill six sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.
Number of servings 72 Amount in one serving ⅙ c. Calories in one serving______ Cost of one serving______
SALADS
CABBAGE SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cabbage8 lb.
Pimentos, chopped1 c.
Pickles, chopped3 c.
Green peppers, chopped1 c.
Boiled dressing1½ qt.
Shred the cabbage and let soak in cold water one hour or more. Drain off the water and mix cabbage with the other ingredients.
Number of servings 108 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
CARROT AND RAISIN SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Carrots4 lb.
Raisins2½ qt.
Salad dressing, mayonnaise1 qt.
Wash, pare or scrape the carrots and chop until fine. Add the raisins and salad dressing to the carrots and mix. Serve on lettuce.
Number of servings 54 Amount of one serving ⅓ c. Calories in one serving______ Cost of one serving______
**COMBINATION VEGETABLE SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Peas2 qt.
Cooked beets, diced or cooked carrots, diced2 qt.
Celery, cut fine2 qt.
French dressing1 qt.
Dice the beets or carrots very fine. Drain the peas. Marinate the vegetables in three separate containers. Do not mix them together. Heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct.
Number of servings 64 Amount in one serving 2 tbsp. of each vegetable Calories in one serving______ Cost of one serving______
**POTATO SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Boiled potatoes10 qt.
Celery2 qt.
Salt¼ c.
Paprika1 tsp.
French dressing1 qt.
Chopped parsley1 c.
Pimentos, 15 oz. can1
Onions¼ c.
Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf.
Number of servings 120 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
TOMATO JELLY SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tomatoes3 qt.
Cloves⅜ c.
Bay leaves10
Salt1 tsp.
Soda¼ tsp.
Cayenne⅜ tsp.
Gelatin6 tbsp.
Cold water1 c.
Cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water. Strain and pour into molds. Let set and serve on lettuce with mayonnaise.
Number of servings 25 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
VEGETABLE GELATIN SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Gelatin½ c.
Cold water2 c.
Sugar2 c.
Boiling water2 qt.
Salt4 tsp.
Shredded cabbage4 c.
Lemon juice¾ c.
Mild vinegar2 c.
Celery, diced2 qt.
Red pepper, cut fine1 c.
Soften the gelatin in the cold water. Add to the boiling water, in which the sugar and salt have been dissolved. After the gelatin has cooled and just started to set, add the mild vinegar, lemon juice and the vegetables. Pour into molds or into a shallow pan to cool and set. Serve on a lettuce leaf with salad dressing.
Number of servings 54 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
APPLE AND CELERY SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apples4 qt.
Celery1½ qt.
Dates, chopped2 c.
Salad dressing3 c.
Pare and dice the apples and mix with the chopped dates. Cut the celery fine and add to the apples and dates. Mix with the salad dressing and serve on lettuce. In case there is danger of the apples turning dark, they may be covered with salt water or water containing a little vinegar, while they are being pared and diced.
Number of servings 44 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
BANANA SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Bananas20
Nuts, chopped1⅓ c.
Salad dressing2½ c.
Cut the bananas in halves crosswise and roll in the chopped nuts until well coated. Place half a banana on a lettuce leaf. Serve with a tablespoon of salad dressing.
Number of servings 40 Amount in one serving ½ banana Calories in one serving______ Cost of one serving______
FRUIT SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Pineapple, diced2 qt.
Oranges, diced3 qt.
Celery, diced2 qt.
Salad dressing3½ c.
Dice the oranges and pineapple and cut the celery fine. Drain the fruit and mix with the celery. Serve on a lettuce leaf with one tablespoon of dressing on top.
Number of servings 54 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
GRAPEFRUIT SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Grapefruit, size 7014
Celery, cut fine1 qt.
French dressing1 c.
Peel the grapefruit and remove the fruit in whole sections from the connecting tissue. Arrange three whole sections of the fruit, one on top of the other, on a lettuce leaf, and put a teaspoon of finely cut celery at each side of the sections. Put one scant teaspoon of French dressing over each salad.
Number of servings 50 Amount in one serving 3 sections Calories in one serving______ Cost of one serving______
COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cheese1 gal.
Cream6 c.
Salt4 tsp.
Celery, chopped1 qt.
Green pepper, chopped2 c.
Mix the cheese with the cream and salt. More cream may be necessary to moisten the cheese if it is very dry. Add celery and green pepper and serve on a lettuce leaf.
Number of servings 64 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
PRUNE AND COTTAGE CHEESE SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Prunes, 40--50 size3 lb.
Cottage cheese6 c.
Sour cream1 c.
Salt1 tsp.
Soak the prunes over night and cook until soft. Cool. Remove the seeds by cutting one side of the prunes lengthwise, being careful not to mash the prunes. Season the cheese with the salt, mix with the cream, and fill the prunes, using 2 teaspoons of cheese which have been rolled into a ball, for each prune. Salad dressing may be served with the prunes if desired.
Number of servings 48 Amount in one serving 3 stuffed prunes Calories in one serving______ Cost of one serving______
DEVILED EGG SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggs 24
Salt 2 tsp.
Vinegar ½ c.
Mayonnaise ½ c.
Mustard 1 tsp.
Paprika 1 tsp.
Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. Cream the yolks together with the mayonnaise and seasonings and refill the whites of the eggs. Serve half an egg on a lettuce leaf and garnish with a pickle cut in halves.
Number of servings 48 Amount in one serving ½ egg Calories in one serving______ Cost of one serving______
CHICKEN SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Chicken, diced1 qt.
Celery, diced1 qt.
Mayonnaise1½ c.
Mix the chicken and celery lightly with two thirds of the mayonnaise. Serve on a lettuce leaf and garnish with the remaining mayonnaise. Lemon, hard-boiled egg and capers may also be used as garnish for chicken salad.
Number of servings 16 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
LOBSTER SALAD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Lobster, 1 lb. can4
Celery, diced6 qt.
Mayonnaise dressing1 qt.
Open the cans of lobster and look over. Avoid breaking up into shreds or very small pieces. Mix with the celery and the mayonnaise and serve on a lettuce leaf.
Number of servings 64 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
BOILED DRESSING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cornstarch1½ c.
Sugar2 c.
Milk3 qt.
Mustard2 tbsp.
Paprika¼ c.
Salt1 tsp.
Vinegar1¼ qt.
Egg yolks16
Mix and sift the cornstarch and sugar and add to the scalded milk. Mix the mustard, paprika and salt to a paste with some of the vinegar. Add the remainder of the vinegar to the thickened milk, then add the egg yolks, and cook until the eggs are done. Add the seasonings and cool.
Total volume 4¾ qt Calories in one serving______ Cost of one serving______
FRENCH DRESSING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Salt3 tbsp.
Mustard½ tsp.
Paprika1 tbsp.
Pepper½ tsp.
Vinegar2 c.
Oil4 c.
Onion juice1 tbsp.
Mix the dry ingredients and add enough vinegar to make a paste. Add to this the remainder of the vinegar and oil and beat thoroughly.
Total volume 6 c. Calories in one serving______ Cost of one serving______
MAYONNAISE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Egg yolks3
Vinegar¾ c.
Oil1 qt.
Mustard1 tsp.
Powdered sugar1 tsp.
Paprika½ tsp.
Salt1 tbsp.
Red pepper¼ tsp.
Beat the egg yolks thoroughly, and add to them about two tablespoonfuls of vinegar and continue beating. Add the oil a little at a time until a thick emulsion has been formed, and then the oil and vinegar may be added alternately in larger amounts. The seasonings may be added dry, or a little of the vinegar reserved to mix to a paste with them.
Total volume 5 c. Calories in one serving______ Cost of one serving______
THOUSAND ISLAND DRESSING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Mayonnaise2½ qt.
Chili sauce1 qt.
Green peppers, chopped1⅔ c.
Chives, chopped3 tbsp.
Mix the chopped green peppers, chives and chili sauce with the mayonnaise and chill. Mayonnaise to be used for Thousand Island dressing should be very stiff.
Total volume 3¾ qt. Calories in one serving______ Cost of one serving______
HOT DESSERTS AND SAUCES
APPLE DUMPLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour3 qt.
Baking powder¼ c.
Shortening2 c.
Salt2 tbsp.
Milk1 to 1½ qt.
Sugar, brown4 c.
Cinnamon2 tsp.
Apples, quartered3½ qt.
Rub shortening into the flour, baking powder and salt. Add milk to make a soft dough. Roll thin and cut in squares. Place about a half to three quarters of an apple, depending on size, in each square and sprinkle with about one and one half tablespoons of cinnamon and sugar mixed together. Fold the corners over the apples and bake in a moderate oven. Serve with a lemon or hard sauce.
Number of servings 42 Amount in one serving 1 Calories in one serving______ Cost of one serving______
**BREAD PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Scalded milk2 qt.
Broken bread6 c.
Sugar⅔ c.
Raisins½ lb.
Salt1 tsp.
Vanilla1 tbsp.
Eggs5
Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a water bath in a moderate oven until the custard sets. Serve with a vanilla sauce.
Number of servings 25 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
**BROWN BETTY
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apples, chopped4 qt.
Crumbs3 qt.
Brown sugar2⅔ c.
Cinnamon1 tsp.
Nutmeg½ tsp.
Water2 qt.
Lemon juice2 tbsp.
Butter substitute1 c.
Cover the bottom of a baking pan with a layer of crumbs. Cover the crumbs with chopped apples. Mix sugar, cinnamon and nutmeg together and sprinkle one half of it over the apples. Add one half of the water and lemon juice mixed together. Repeat crumbs, apples, spices and liquid. Pour the melted fat on top. Bake and serve with lemon sauce.
Number of servings 48 to 50 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
**CHOCOLATE BREAD PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Scalded milk2 qt.
Broken or cubed bread6 c.
Sugar⅔ c.
Eggs5
Raisins½ lb.
Salt1 tsp.
Vanilla1 tbsp.
Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a pan of hot water in a moderate oven until the custard sets. Serve with a vanilla sauce.
Number of servings 25 Amount in one serving between ⅓ and ½ c. Calories in one serving______ Cost of one serving______
CHOCOLATE SOUFFLÉ
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2 c.
Flour¾ c.
Cocoa1 c.
Water3½ c.
Egg yolks8
Vanilla1 tbsp.
Egg whites16
Mix the flour, sugar and cocoa and stir into the boiling water. When thickened add the egg yolks and vanilla. Cool. Fold this custard mixture into the stiffly beaten egg whites. Pour into a baking dish and put the dish into a pan of hot water. Bake in a moderate oven until done. Serve with whipped cream.
Number of servings 25 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
COTTAGE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Butter substitute¾ c.
Sugar4 c.
Eggs5
Milk3½ c.
Flour2¼ qt.
Baking powder6 tbsp.
Salt2 tsp.
Vanilla2 tbsp.
Cream the sugar and fat. Add the well-beaten eggs and alternate the liquid and the dry ingredients. Bake. Serve with lemon, vanilla, fruit or chocolate sauce.
Number of servings 80 Amount in one serving 1 square 2 in. × 2 in. Calories in one serving______ Cost of one serving______
FRITTERS
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Eggs6
Sour cream2 c.
Sweet milk1 c.
Soda1 tsp.
Baking powder3 tbsp.
Salt1 tsp.
Flour5 c.
Sugar½ c.
Diced apples,3 c.
or
Diced oranges,
or
Diced Bananas,
or
Corn
or
Hominy
Mix the dry ingredients and wet ingredients separately and combine. Drop from a spoon into hot fat, using one and a half tablespoons per fritter.
Number of servings 35 Amount in one serving 2 fritters Calories in one serving______ Cost of one serving______
FRUIT COBBLER
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour3 qt.
Baking powder½ c.
Salt1⅓ tbsp.
Shortening1½ c.
Milk1 to 1¼ qt.
Fruit, # 10 can1
Cornstarch½ c.
Sugar5 c.
Water2½ qt.
Lemon juice¼ c.
Crust: Rub shortening into well-mixed dry ingredients. Add milk sufficient for a soft dough and roll on a well-floured board. Make the dough the shape of the baking pan to be used.
Fruit: Drain the fruit and heat the juice and water, adding the well-mixed sugar and cornstarch. When thickened add the fruit and lemon juice. Fill the bottom of the baking dish with the fruit and juice; cover with the dough and bake in a hot oven.
Number of servings 80 Amount in one serving piece 1½ in. × 2 in. with ¼ c. fruit sauce Calories in one serving______ Cost of one serving______
GRAPENUT PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk7 qt.
Grapenuts4 c.
Bread crumbs2 c.
Sugar1⅓ c.
Eggs16
Raisins4 c.
Salt¼ tsp.
Scald the milk and pour over the grapenuts and bread crumbs. Add the sugar, salt, beaten eggs and raisins to the bread crumbs and scalded milk. Pour into a baking pan and bake in water bath in a moderate oven until the custard sets.
Number of servings 80 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
CARROT PLUM PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar, brown1½ c.
Suet, ground1 c.
Carrots, grated raw3 c.
Potatoes, grated raw2 c.
Lemon, grated rind and juice1
Flour3 c.
Soda2 tsp.
Nutmeg1 tsp.
Raisins1 qt.
Add the sugar and chopped suet to the grated carrot, potato and lemon juice. Mix the dry ingredients and combine with the above mixture. Add the raisins. Pour the mixture into a well-greased baking pan. Cover and steam for one to two hours. Individual steamed puddings may be made by filling greased ramekins half full of the dough and steaming. Avoid turning on too much steam when the pudding is first put into the steamer. Serve with vanilla sauce.
Number of servings 25 Amount in one serving ⅓ c. of dough Calories in one serving______ Cost of one serving______
STEAMED MOLASSES PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Molasses3 c.
Soda3 tsp.
Eggs3
Flour4½ c.
Salt1 tsp.
Boiling water2 c.
Mix the molasses, eggs, salt and water and add the flour and soda. Mix well. This makes a very thin batter. Pour into a greased pan and steam from one to one and one half hours. Serve with an egg hard sauce. If the molasses is very dark and strong use one half molasses and one half corn syrup.
Number of servings 25 Amount in one serving ⅓ c. of batter Calories in one serving______ Cost of one serving______
PRUNE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk1 gal.
Cornstarch2 c.
Egg yolks12
Salt3 tbsp.
Sugar2 c.
Vanilla4 tsp.
Prunes, after cooking4 lb.
Egg whites12
Sugar1¼ c.
Scald the milk, mix and sift the cornstarch and sugar and add to the milk, stirring constantly. When the cornstarch has thickened add the egg yolks and salt. Pour this custard mixture over the prunes which have been seeded and placed in the bottom of a pudding pan. Spread the meringue and brown in the oven.
Number of servings 60 Amount in one serving, between ⅓ to ½ c. Calories in one serving______ Cost of one serving______
PRUNECOT FILLING FOR SHORTCAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Prunes, after cooking2 lb.
Dried apricots, after cooking2 lb.
Sugar1 qt.
Lemon juice6 tbsp.
Seed the cooked prunes and mix with the apricots. Add the sugar and lemon juice and heat. This filling may be put between layers of shortcake dough and on top. Serve with whipped cream.
Number of servings 27 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
SHORTCAKE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Flour8 qt.
Baking powder1¾ c.
Salt3 tbsp.
Sugar½ c.
Butter substitute2¾ lb.
Milk3 qt.
Butter1 c.
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 board and roll out to about one third inch in thickness. Cut out, using a cutter three inches in diameter. Brush the tops with melted fat and place one biscuit on top of the other; bake in a hot oven. When baked, the shortcakes break open easily. Serve with fruit between the halves and on top.
Number of servings 144 Amount in one serving 1 short cake Calories in one serving______ Cost of one serving______
STRAWBERRY SHORTCAKE FILLING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Strawberries, after hulling6 qt.
Sugar2 to 2½ c.
Hull the strawberries and wash them in a colander. Crush slightly, add the sugar, and let stand half an hour or until the sugar dissolves.
Number of servings 48 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
CHOCOLATE RICE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rice uncooked4 c.
Milk5 qt.
Sugar4 c.
Cocoa½ c.
Salt2 tsp.
Cinnamon½ tsp.
Egg whites16
Sugar1½ c.
Cook the rice in the scalded milk. When the rice is almost tender add the cocoa and sugar and finish cooking. Pour into a baking pan and spread with a meringue and brown in the oven.
Number of servings 60 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
OLD-FASHIONED BAKED RICE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rice2 c.
Raisins1⅔ c.
Salt½ tsp.
Milk5½ qt.
Sugar1½ c.
Wash the rice, pour over it the scalded milk and bake in a slow oven, stirring occasionally. When the rice is almost tender add the sugar, raisins and salt, and continue cooking.
Number of servings 32 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
RICE WITH HARD SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Rice3 c.
Water6 qt.
Salt1 tsp.
Raisins2 c.
Cook the rice in boiling salted water until tender. Add the raisins and serve with hard sauce.
Number of servings 36 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
CHOCOLATE SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar1 qt.
Cocoa1½ c
Cornstarch¼ c.
Salt1 tsp.
Water2 qt.
Vanilla1 tbsp.
Butter substitute¼ lb.
Mix the dry ingredients well. Add to boiling water, stirring constantly with wire whisk. Add the fat, and when cool add the vanilla.
Number of servings 80 Amount in each serving 2 tbsp. Calories in one serving______ Cost of one serving______
CUSTARD SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk2 qt.
Egg yolks6
Cornstarch¼ c.
Sugar1 c.
Salt¼ tsp.
Vanilla1 tbsp.
Mix the cornstarch and sugar and add to the scalded milk. When the cornstarch has cooked add the thoroughly beaten egg yolks and cook for a few minutes. Remove from fire and add the salt and vanilla.
Number of servings 100 Amount in one serving 1½ tbsp. Calories in one serving______ Cost of one serving______
EGG HARD SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Butter substitute1½ c.
Sugar3 c.
Eggs6
Vanilla1 tbsp.
Cream the fat and sugar thoroughly. Add the beaten yolks and continue creaming. Add the vanilla and fold in the beaten whites. Put this sauce into the refrigerator to set.
Number of servings 48 Amount in one serving 2 tbsp. Calories in one serving______ Cost of one serving______
HARD SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Butter¼ lb.
Sugar, powdered1½ c.
Vanilla1 tbsp.
Cream the butter, add the sugar and vanilla gradually.
Number of servings 24 Amount in one serving 1 tbsp. Calories in one serving______ Cost of one serving______
LEMON SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Water2 qt.
Sugar5 c.
Cornstarch⅔ c.
Salt1 tsp.
Butter or butter substitute1 c.
Lemon juice½ c.
Lemon rind, cut thin½ c.
Mix the sugar and cornstarch and add to the boiling water, stirring constantly. When the starch is clear, remove from the fire and add the fat, lemon juice and salt, and lemon rind.
Number of servings 85 Amount in one serving 2 tbsp. Calories in one serving______ Cost of one serving______
COLD DESSERTS
APPLE TAPIOCA
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tapioca, pearl3 c.
Water, boiling1 gal.
Salt2 tsp.
Sugar4 c.
Apples1 gal.
Cinnamon1½ tsp.
Lemons3
Soak the tapioca in water over night. Add to the boiling salted water and cook until clear. Add the sugar, cinnamon and lemon juice and pour over the apples.
Number of servings 42 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
BAKED APPLES
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apples, 100 size25
Sugar2 c.
Water1 qt.
Wash and core the apples. Make a syrup of the sugar and water and pour over the apples. Bake in the oven until the apples are tender.
Number of servings 25 Amount in one serving 1 Calories in one serving______ Cost of one serving______
BAKED CUSTARD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk, scalded3 qt.
Sugar1½ c.
Eggs, whole12
or
Eggs, yolks20
Vanilla1 tbsp.
Salt1 tsp.
Nutmeg½ tsp.
Beat the eggs, sugar and salt and add to the scalded milk and pour into custard cups. Put the cups into a pan and pour hot water around them. Bake in a moderate oven.
Number of servings 40 Amount in one serving Between ⅓ to ½ c. Calories in one serving______ Cost of one serving______
CARAMEL BAVARIAN CREAM
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar1¼ qt.
Hot water1½ qt.
Milk, scalded2 qt.
Egg yolks16
Sugar2 c.
Gelatin½ c.
Cold water1½ c.
Egg whites16
Add the cold water to the gelatin. Caramelize the sugar, add the hot water and pour over the softened gelatin. Let this mixture cool. Scald the milk, add the egg yolks and cook as for a soft custard. When both mixtures are cool and the gelatin has begun to set, beat the egg whites until stiff and pour in the two mixtures and beat. Pour into a pan to reset. Serve with whipped cream.
Number of servings 45 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
CARAMEL TAPIOCA
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Pearl tapioca3 c.
Brown sugar6 c.
Vanilla2 tbsp.
Water2 qt.
Salt1 tbsp.
Mapleine1 tsp.
Soak the tapioca over night and cook until clear in the boiling water and brown sugar. Remove from the fire and add the salt and mapleine.
Number of servings 48 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
CHOCOLATE BLANC MANGE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk2 gal.
Sugar4 c.
Cornstarch3 c.
Cocoa3 c.
Salt1 tsp.
Vanilla¼ c.
Mix the sugar, cornstarch and cocoa and add to the scalded milk. When the mixture has thickened, remove from the fire and add the salt and vanilla.
Number of servings 95 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
CHOCOLATE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Sugar2 c.
Eggs2 doz.
Vanilla¼ c.
Chocolate¾ lb.
Melt the chocolate over hot water. Separate the eggs and beat the sugar and egg yolks to a creamy consistency. When the chocolate is melted, add the beaten yolks and sugar to it, and continue cooking until the mixture thickens. Beat the egg whites stiff, add the chocolate mixture and the vanilla to them. Mix thoroughly. Pour into glasses and put in the refrigerator to cool and set. Serve with whipped cream.
Number of servings 36 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
CORNSTARCH PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Milk4 qt.
Cornstarch2 c.
Sugar1 c.
Salt½ tsp.
Vanilla1 tbsp.
Egg whites3
Mix the sugar and cornstarch and add to the hot milk, stirring constantly. When the starch has cooked remove from the fire and add the vanilla and salt. Fold in the well-beaten egg whites and mold.
Number of servings 48 Amount in one serving Between ⅔ and ½ c. Calories in one serving______ Cost of one serving______
DATE NUT BLANC MANGE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Brown sugar1½ qt.
Cornstarch1½ c.
Boiling water2 qt.
Egg whites12
Salt½ tbsp.
Vanilla1 tbsp.
Nut meats1½ c.
Dates1½ c.
Mix the cornstarch, sugar and salt and add to boiling water, stirring constantly. Add this mixture to the well-beaten whites and vanilla and beat until smooth. If a kitchen mixing machine is available, combine the two mixtures on the machine and beat thoroughly. This will increase the volume and improve the consistency. Add the dates and nut meats. Serve with a custard sauce.
Number of servings 56 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
**DATE TORTE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Walnuts1½ c.
Dates3 c.
Sugar2 c.
Flour2 tbsp.
Baking powder1 tbsp.
Egg whites12
Crumbs3 c.
Lemon juice⅓ c.
Water¼ c.
Mix the dry ingredients with the dates and nuts. Add the lemon juice and water, and fold in the stiffly beaten egg whites. Pour into a well-greased baking pan, set the pan in hot water and bake in a moderate oven. This may be served hot or cold with whipped cream.
Number of servings 24 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
FIG TAPIOCA
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tapioca, pearl3 c.
Water3 qt.
Brown sugar6 c.
Figs, layer1½ lb.
Salt1 tsp.
Vanilla3 tbsp.
Nut meats, chopped1½ c.
Soak the tapioca over night. Add to the rapidly boiling water and cook until clear. Remove from the fire and add the chopped figs and nuts, vanilla and salt.
Number of servings 72 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
FRUIT COCKTAIL
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Oranges1 doz.
Bananas2 doz.
Pineapple1 qt.
Lemons3
Sugar2 c.
Water2 c.
Make a syrup of the sugar and water and pour over the diced fruit. The juice of the lemons may be added to the syrup.
Number of servings 48 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
FRUIT GELATIN
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Gelatin½ c.
Cold water2 c.
Sugar4 c.
Boiling water1½ qt.
Orange juice1½ qt.
Lemon juice⅔ c.
Oranges3
Bananas6
Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the fruit juice and the diced fruit.
Number of servings 60 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
**FRUIT WHIP
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Fruit pulp1 qt.
Sugar1 qt.
Egg whites4
Lemon juice¼ c.
Put the fruit pulp, sugar and unbeaten egg whites into a mixing bowl and beat until stiff. Whips in this quantity should be made with a power beater or mixing machine.
Number of servings 50 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
MAPLE NUT MOLD
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Brown sugar3 qt.
Cornstarch3 c.
Water1 gal.
Egg whites24
Nut meats, chopped4 c.
Mapleine1 tbsp.
Salt tbsp.
Mix the cornstarch to a paste with part of the water. Bring the remainder of the water to a boil, add the brown sugar and the cornstarch paste, stirring constantly. Beat the egg whites stiff, and when the cornstarch mixture is clear add to the egg whites and beat. When thoroughly mixed add the mapleine, nut meats and salt. Pour into pans to mold. This pudding is most satisfactory in texture, and volume is increased when beaten on a power machine.
Number of servings 100 Amount of one serving ⅓ c. Calories in one serving______ Cost of one serving______
NORWEGIAN PRUNE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Prunes, after cooking4 lb.
Cinnamon1 tbsp.
Sugar3 c.
Salt½ tsp.
Cornstarch1½ c.
Boiling water
or2 qt.
Prune juice
Lemon juice½ c.
Seed and cut up the cooked prunes. Mix the cinnamon, sugar, salt and cornstarch together and add to the boiling water or prune juice and cook until the starch is clear. Remove from the fire and add the lemon juice and prunes.
Number of servings 50 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
PINEAPPLE PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Water1 gal.
Sugar2 qt.
Cornstarch2 c.
Lemons4
Pineapple, grated, #101 can
Mix the sugar and cornstarch and add to the boiling water. When clear, remove from the fire and add the pineapple and lemon juice. Serve with whipped cream.
Number of servings 96 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
PINEAPPLE TAPIOCA PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Pearl tapioca1 c.
Water1 qt.
Lemon juice⅓ c.
Pineapple juice2 c.
Pineapple, cut fine2 c.
Sugar1½ c.
Egg whites3
Soak the tapioca over night and cook in boiling water till transparent. Remove from the fire and add the sugar, lemon, pineapple and the beaten whites of eggs. Serve with whipped cream.
Number of servings 20 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
PRUNE GELATIN
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Cold water3 c.
Gelatin¾ c.
Prune juice4 qt.
Sugar3 c.
Lemons6
Prunes, after cooking4 lb.
Soak the gelatin in the cold water until softened. Heat the prune juice to boiling, add the sugar and pour over the gelatin, stirring until dissolved. When the gelatin begins to set, add the lemon juice and pour over the seeded prunes which have been arranged in rows on the bottom of a pan.
Number of servings 48 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
RAISIN TAPIOCA
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tapioca3 c.
Sugar4 c.
Water1 gal.
Raisins3 c.
Mapleine1 tbsp.
Nuts, chopped1 c.
Salt½ tsp.
Soak the tapioca over night. Add to the boiling water and sugar and cook until clear. Remove from the fire and add the raisins, mapleine, nuts and salt.
Number of servings 75 Amount in one serving ⅓ c. Calories in one serving______ Cost of one serving______
SNOW PUDDING
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Gelatin½ c.
Cold water2 c.
Boiling water2 qt.
Lemon juice2 c.
Egg whites20
Sugar6 c.
Soak the gelatin in the cold water. Add the sugar to the boiling water and pour over the softened gelatin, stirring until the gelatin is dissolved. When the gelatin has begun to set, add the lemon juice. Beat the egg whites stiff, add the gelatin and beat. Put into a pan and let the mixture harden. Serve with custard sauce.
Number of servings 72 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
TAPIOCA CREAM
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Tapioca, pearl3 c.
Eggs15
Sugar3 c.
Salt½ tsp.
Vanilla1 tbsp.
Milk1½ gal.
Soak the tapioca over night and cook until clear in the scalded milk. Beat the eggs and sugar, add to the tapioca mixture and cook for a few minutes. Remove from fire and add salt and vanilla.
Number of servings 75 Amount in one serving ½ c. Calories in one serving______ Cost of one serving______
FRUIT SAUCES
APRICOT SAUCE
IngredientsAmountWeightCaloriesUnit CostTotal Cost
Apricots3 lb.
Water3¾ qt.
Sugar3 c.
Sort and wash the apricots. Cover with cold water and soak over night. Cook slowly and when nearly done add the sugar.