35 Ihs n,H{
I No. .3 Cans Tomatoes
8 Ih.s. Onions ( i-ho(>iK*(l i
('ut l>e«'r into one and a lialf inch ruhes and
fry in grease live niiiuil<-s. .Now pour «»IT the
fat and a<ld the t4>niat<M^ and onions. .\dii
Httxk to coviT the nif.it and simmer two hours
on top of ran»;<^ in hak<' o\en. Vou may use
scraps of meat ahont one half, to l>e added
when the other has cook.-<l half the time.
B«M>rNl<Mik for lUUSroutM):
35 Ihs.
< .III your steak inl<» piot-*"?* about four steaks
to the lb. If the ste^iks am tough boat it with
the side of the cleaver. Dip steak in (lour and
fry in the fat. For steak and onions add 20
ibii. onions.
28
Hamburger Steak (for 100 Scouts):
35 lbs. Beef
5 lbs. Onions
Pass the meat twice through meat chopper.
Chop onions fine with knives. Mix up well
and season with salt and pepper. Then mold
into steeiks about three inches thick. Roll in
flour and fry in deep fat. Serve with gravy.
Brains and Eggs (100 Scouts) :
25 lbs. Beef Brains
4 lbs. Bacon
4 lbs. Onions (chopped fine)
75 Eggs
3 ozs. Salt
1 oz. Peppers
Wash the brains and slice into half inch cubes.
Slice the bacon finely and brown the onions.
Now add the brains and cook until done.
Then add the eggs and fry till eggs are done.
Season and serve.
Chicken Fracassee (100 Scouts):
40 lbs. Chicken
2 lbs. Butter
2 lbs. Flour
2 Stalks Celery
20 hard boiled Eggs
2 cans Evaporated Milk
5 gals. Stock
Cut your chicken into 12 pieces. Make a
gravy by using the butter, 1 lb. flour and the
beef stock. Now take the chicken, season well,
roll in flour, and fry in deep lard. Then put
the chicken into the gravy. Slice the celery
and add this to the chicken. Season and let
simmer till tender. Just before serving add
the milk and butter. Mix well and see that
the gravy is at the right thickness. If too thin
add a little more flour and serve.
Example: Change recipe to quantity for
63 Scouts.
Brains and Eggs:
25 X .63 equals 15.75 lbs. Brains
4 X .63 „ 2.52 lbs. Bacon
4 X .63 „ 2.52 lbs. Onions
75 X .63 „ 47.25 Eggs
3 X .63 „ 1.89 oz. Salt
1 X .63 „ .63 Pepper
Example: Change recipe to quantity for
297 Scouts.
29
< ihirkrn Frarannrc:
40 X 2.'*7 iNiuaU 118.80 llw. Chirken
2 X 2.47 .. 5.91 ll)s. Hiitl«r
2 X 2.97 „ 5.91 1I.S. FI.Mir
2x2.97 „ 5.91 sl.ilks Ch-ry
20 X 2.97 ,, 50. to hunl hoiji-*! Kjfps
2 X 2.97 ,, 5.91 «iitis Kviip. .Milk
5x2.97 .. 11.85 r>tl St. M-k
C'liirkrn Slewed with Duiiipliiiu i KM)
S«-«>uli») :
1(1 ilts Chif k«-n
2.". Il>s. r<.lat<M-s
H Ills. I'liMir fur Diimplitipi
('lit tin* (-hi<-k<-ii t<» 12 piist's. iMacr iMch
piwe ill strw pail with just niouffh walor to
(•over, uikI Imil slovsiy till doiif. Now tliickoii
the stew with Hour halter. Season with sail
ami pepper. Mix your iluiiipliiii; doiiKh. drop
iiit<i the ^rravy ami let rook 10 minutes.
IluiiiplifiKN ilOOSeoulH):
1 (|ts (lour
I teas|MMiiifuIs Salt
h tal>leM|MM>iiriils shnrteriinf;
H tahle siMMMifiils hakiiiK ixjwiler
OiiilKsNlilk
Mix all dry iiiKrtHiicnLs and then add milk
and water. Mix to thick batter and drop
from H|Mx>n.
Page 12
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
35 Ihs n,H{
I No. .3 Cans Tomatoes
8 Ih.s. Onions ( i-ho(>iK*(l i
('ut l>e«'r into one and a lialf inch ruhes and
fry in grease live niiiuil<-s. .Now pour «»IT the
fat and a<ld the t4>niat<M^ and onions. .\dii
Httxk to coviT the nif.it and simmer two hours
on top of ran»;<^ in hak<' o\en. Vou may use
scraps of meat ahont one half, to l>e added
when the other has cook.-<l half the time.
B«M>rNl<Mik for lUUSroutM):
35 Ihs.
< .III your steak inl<» piot-*"?* about four steaks
to the lb. If the ste^iks am tough boat it with
the side of the cleaver. Dip steak in (lour and
fry in the fat. For steak and onions add 20
ibii. onions.
28
Hamburger Steak (for 100 Scouts):
35 lbs. Beef
5 lbs. Onions
Pass the meat twice through meat chopper.
Chop onions fine with knives. Mix up well
and season with salt and pepper. Then mold
into steeiks about three inches thick. Roll in
flour and fry in deep fat. Serve with gravy.
Brains and Eggs (100 Scouts) :
25 lbs. Beef Brains
4 lbs. Bacon
4 lbs. Onions (chopped fine)
75 Eggs
3 ozs. Salt
1 oz. Peppers
Wash the brains and slice into half inch cubes.
Slice the bacon finely and brown the onions.
Now add the brains and cook until done.
Then add the eggs and fry till eggs are done.
Season and serve.
Chicken Fracassee (100 Scouts):
40 lbs. Chicken
2 lbs. Butter
2 lbs. Flour
2 Stalks Celery
20 hard boiled Eggs
2 cans Evaporated Milk
5 gals. Stock
Cut your chicken into 12 pieces. Make a
gravy by using the butter, 1 lb. flour and the
beef stock. Now take the chicken, season well,
roll in flour, and fry in deep lard. Then put
the chicken into the gravy. Slice the celery
and add this to the chicken. Season and let
simmer till tender. Just before serving add
the milk and butter. Mix well and see that
the gravy is at the right thickness. If too thin
add a little more flour and serve.
Example: Change recipe to quantity for
63 Scouts.
Brains and Eggs:
25 X .63 equals 15.75 lbs. Brains
4 X .63 „ 2.52 lbs. Bacon
4 X .63 „ 2.52 lbs. Onions
75 X .63 „ 47.25 Eggs
3 X .63 „ 1.89 oz. Salt
1 X .63 „ .63 Pepper
Example: Change recipe to quantity for
297 Scouts.
29
< ihirkrn Frarannrc:
40 X 2.'*7 iNiuaU 118.80 llw. Chirken
2 X 2.47 .. 5.91 ll)s. Hiitl«r
2 X 2.97 „ 5.91 1I.S. FI.Mir
2x2.97 „ 5.91 sl.ilks Ch-ry
20 X 2.97 ,, 50. to hunl hoiji-*! Kjfps
2 X 2.97 ,, 5.91 «iitis Kviip. .Milk
5x2.97 .. 11.85 r>tl St. M-k
C'liirkrn Slewed with Duiiipliiiu i KM)
S«-«>uli») :
1(1 ilts Chif k«-n
2.". Il>s. r<.lat<M-s
H Ills. I'liMir fur Diimplitipi
('lit tin* (-hi<-k<-ii t<» 12 piist's. iMacr iMch
piwe ill strw pail with just niouffh walor to
(•over, uikI Imil slovsiy till doiif. Now tliickoii
the stew with Hour halter. Season with sail
ami pepper. Mix your iluiiipliiii; doiiKh. drop
iiit<i the ^rravy ami let rook 10 minutes.
IluiiiplifiKN ilOOSeoulH):
1 (|ts (lour
I teas|MMiiifuIs Salt
h tal>leM|MM>iiriils shnrteriinf;
H tahle siMMMifiils hakiiiK ixjwiler
OiiilKsNlilk
Mix all dry iiiKrtHiicnLs and then add milk
and water. Mix to thick batter and drop
from H|Mx>n.