17 .No. 2 rans Vinm
I II), «.Ieo or hutter
l''mpty all the [M-as into a saucepan, addiiiK
sail and |wpp<'r to taste. Add butter or o1«h)
and allow to come to a ImhI. Thicken wiLli a
little flour hatter. HriiiK to a boil and tiien
remove to back part uf range.
Grrcn IVon (100 Scout*) j
17 (|t.s. Shelleil Vcas
« (|ls. St<Kk
1 lb. Oh'ofir nripifinp.'*
2 cans Mva|>orate<l Milk
Shell the >rrei'n peas and place in saucepan,
adding stiM-k. S<N»son with s.ilt an<i pcpix-r
and oleo or the drippings, itoil 1 .'> minutes and
thicken with batter. Hring to ImmI and then
remove to back of range. Add Uie milk und
serve.
Iloininv (100 Seoiitn):
10 lbs Hominy
2 o/s. Salt
Have seven ^mIIous of l»oiling water on range.
nd<l the hiuniny and s.dt. and let lM>il 20
niinul<*s. Hemove to back part «»f range and
let simmer or to c(K»k slowly. This is wrvtvl
with milk.
Maeartini and C'hcour (100 .Sofjutu^:
10 llts. Macaroni
I llw. (.hi«csc (diced)
Have seven gallons of boiling water, add
the macaroni and salt to taste. Boil for 15
minutes and drain off the water.
Example: Change recipes to quantity for
112 Scouts.
Canned Peas:
17 X 1.12 equals 19. Cans
1 X 1.12 „ 1.12 U). Oleo
Example: Change recipe to quantity for
292 Scouts.
Hominy:
10 X 2.92 equals 29.2 lbs. Hominy
2 X 2.92 „ 5.84 ozs. Salt
7 X 2.92 „ 20.44 gals. Water
How much of each of the following articles
for 1100 Persons.^
Stewed Tomatoes, 1100 x .11 equals
Can Salmon Salad, 1100 x .16 equals
Can Peaches, 1100 x .16 equals
Evaporated Prunes, 1100 x .18 equals
Evaporated Apples, 1100 x .10 equals
Evaporated Peaches, 1100 x ,18 equals
Baked Potatoes (100 Scouts):
35 lbs. even sized Potatoes
Have all even sized potatoes for baking
8o as they will all be baked at the same time.
Wash well, or scrub with a brush 35 lbs. of
potatoes. Place in hot oven for about 40
minutes, depending on the size of potatoes.
Test with fork; if fork passes through gently
they are cooked.
Fried Cabbage (100 Scouts):
35 lbs. sliced Cabbage
4 lbs. Bacon Drippings
Slice about 35 lbs. of cabbage. Have the
drippings hot in bake pan on top of range
and add the cabbage. Stir 10 minutes, add
two qts. stock and place in oven till cooked.
Season with salt and pepper.
Baked Carrots (100 Scouts):
30 lbs. Carrots (scrapped)
7 qts. Stock
2 lbs. Bacon Drippings
Take 30 lbs. of carrots, scrape off the skin,
and cut lengthwise. Have drippings hot in
bake pan, add the prepared carrots, and season
with salt and pepper. Place in bake oven one
half hour, or till cooked.
33
Crrumrd (.Ian C^»rn (100 Sroutii):
Ih .N«i. 2 fans of Coni
7 qts. Sl«xk
4 o/H. SuKiir
2 .No. 1 Cans Milk
IMiK-o in saiji-rpaii all Ihf iiitfr«'<li«'nt8, bring
to ImmI and season with salt and pi-ppor.
Lima llfuiiH (100 Sroutii):
lit ll>s Lima Heaiis
1 lt>. Flour
2 llts. sliri*<l Haron
\N ash thf riiinircil ({uantity of l>oan8 and
let th<-in soak two hours. I'oiir olf the water,
tlien add ahout h] gallons <»f fresh water. Add
bat-on and lH)il f<»r ahout thr«H« hours till done.
Sojuion witli salt and pepper. Thicken with
the flour first mixed int<i a hatter, bring to
boil, and remove to bark part of range.
llu>ariaii <!ubbaf:(* (100 Sruut«):
4(1 Mis. CabbaK'e (.sli«»Hl)
7 11>M. Salt Turk ur Sliced Hacon
3 jit.s. \ inegar
Page 14
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.
17 .No. 2 rans Vinm
I II), «.Ieo or hutter
l''mpty all the [M-as into a saucepan, addiiiK
sail and |wpp<'r to taste. Add butter or o1«h)
and allow to come to a ImhI. Thicken wiLli a
little flour hatter. HriiiK to a boil and tiien
remove to back part uf range.
Grrcn IVon (100 Scout*) j
17 (|t.s. Shelleil Vcas
« (|ls. St<Kk
1 lb. Oh'ofir nripifinp.'*
2 cans Mva|>orate<l Milk
Shell the >rrei'n peas and place in saucepan,
adding stiM-k. S<N»son with s.ilt an<i pcpix-r
and oleo or the drippings, itoil 1 .'> minutes and
thicken with batter. Hring to ImmI and then
remove to back of range. Add Uie milk und
serve.
Iloininv (100 Seoiitn):
10 lbs Hominy
2 o/s. Salt
Have seven ^mIIous of l»oiling water on range.
nd<l the hiuniny and s.dt. and let lM>il 20
niinul<*s. Hemove to back part «»f range and
let simmer or to c(K»k slowly. This is wrvtvl
with milk.
Maeartini and C'hcour (100 .Sofjutu^:
10 llts. Macaroni
I llw. (.hi«csc (diced)
Have seven gallons of boiling water, add
the macaroni and salt to taste. Boil for 15
minutes and drain off the water.
Example: Change recipes to quantity for
112 Scouts.
Canned Peas:
17 X 1.12 equals 19. Cans
1 X 1.12 „ 1.12 U). Oleo
Example: Change recipe to quantity for
292 Scouts.
Hominy:
10 X 2.92 equals 29.2 lbs. Hominy
2 X 2.92 „ 5.84 ozs. Salt
7 X 2.92 „ 20.44 gals. Water
How much of each of the following articles
for 1100 Persons.^
Stewed Tomatoes, 1100 x .11 equals
Can Salmon Salad, 1100 x .16 equals
Can Peaches, 1100 x .16 equals
Evaporated Prunes, 1100 x .18 equals
Evaporated Apples, 1100 x .10 equals
Evaporated Peaches, 1100 x ,18 equals
Baked Potatoes (100 Scouts):
35 lbs. even sized Potatoes
Have all even sized potatoes for baking
8o as they will all be baked at the same time.
Wash well, or scrub with a brush 35 lbs. of
potatoes. Place in hot oven for about 40
minutes, depending on the size of potatoes.
Test with fork; if fork passes through gently
they are cooked.
Fried Cabbage (100 Scouts):
35 lbs. sliced Cabbage
4 lbs. Bacon Drippings
Slice about 35 lbs. of cabbage. Have the
drippings hot in bake pan on top of range
and add the cabbage. Stir 10 minutes, add
two qts. stock and place in oven till cooked.
Season with salt and pepper.
Baked Carrots (100 Scouts):
30 lbs. Carrots (scrapped)
7 qts. Stock
2 lbs. Bacon Drippings
Take 30 lbs. of carrots, scrape off the skin,
and cut lengthwise. Have drippings hot in
bake pan, add the prepared carrots, and season
with salt and pepper. Place in bake oven one
half hour, or till cooked.
33
Crrumrd (.Ian C^»rn (100 Sroutii):
Ih .N«i. 2 fans of Coni
7 qts. Sl«xk
4 o/H. SuKiir
2 .No. 1 Cans Milk
IMiK-o in saiji-rpaii all Ihf iiitfr«'<li«'nt8, bring
to ImmI and season with salt and pi-ppor.
Lima llfuiiH (100 Sroutii):
lit ll>s Lima Heaiis
1 lt>. Flour
2 llts. sliri*<l Haron
\N ash thf riiinircil ({uantity of l>oan8 and
let th<-in soak two hours. I'oiir olf the water,
tlien add ahout h] gallons <»f fresh water. Add
bat-on and lH)il f<»r ahout thr«H« hours till done.
Sojuion witli salt and pepper. Thicken with
the flour first mixed int<i a hatter, bring to
boil, and remove to bark part of range.
llu>ariaii <!ubbaf:(* (100 Sruut«):
4(1 Mis. CabbaK'e (.sli«»Hl)
7 11>M. Salt Turk ur Sliced Hacon
3 jit.s. \ inegar