Quantity cookery

*Fruit salad, whipped Pineapple salad Head lettuce salad cream Head lettuce salad *Spinach and egg Head lettuce salad Cottage cheese salad salad Tomato salad Breads Breads Breads *Ham sandwiches Corn bread *Steamed brown Hot rolls bread Desserts Desserts Desserts Orange shortcake Steamed cherry pud- Cottage pudding. Fruit ding, cherry sauce lemon sauce Baked apples stuffed Fruit Fruit with raisins and Prune whip Pineapple pudding nuts Date torte, whipped Tapioca cream Caramel custard cream *Oatmeal cookies Washington pie, Jelly roll, cream Raisin pie chocolate filling filling Ice cream, chocolate Rhubarb pie Apple pie sauce Ice cream Ice cream * Indicates dishes in which left-overs may be used to advantage. 36 QUANTITY COOKERY Date Thursday Date Friday Date Saturday DINNER DINNER DINNER Soup SODP Soup Cream of potato Cream of pea soup soup Meats Meats Meats Roast veal, dressing, Pork chops, dressing gravy Codfish balls, cream *Baked hash sauce Vegetables Vegetables Vegetables Mashed potatoes Baked sweet Buttered carrots potatoes String beans Apple fritters with syrup Stewed tomatoes Salads Salads Salads Cottage cheese balls Tuna fish salad rolled in nuts Shredded lettuce Head lettuce salad salad Asparagus salad Kidney bean salad Breads Breads Breads Bran muffins *Crumb muffins Desserts Desserts Desserts Blackberry cobbler *01d-fashioned rice Fruit pudding Floating Island Fruit Chocolate pudding Maple nut mold, Apple sauce cake. custard sauce chocolate icing Orange Bavarian Lemon pie cream Ice cream Gingerbread, whipped cream Chocolate pie Ice cream Tea-room Menus The tea-room menu is characterized by daintiness and excellence in food, garnish and service. Large tea rooms serve a variety such as is found in large * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS 37 hotels, with practically no changes in their menus from day to day. They are open to the same criticism as are the cafeterias that serve everything in the market at every meal, and so make their menu monotonous. Smaller tea rooms offer limited choices, — soups, rel- ishes, hot dishes, vegetables, salads, breads and bev- erages. To add choices to a menu beyond the num- ber which will satisfy the patrons is not economy. The longer the menu list, the more labor, equipment, food wastage and spoilage. Therefore the tea-room menu list should be as simple as is consistent with the demands of those to be served. The menus shown below are of the type which are changed from day to day. The first is a very good example of this type, embodying a moderate degree of choice. It is suitable for a tea room serving perhaps six hundred or more people daily. Luncheon* Iced Fruit Cocktail Iced Grape Fruit Tuna Fish Cocktail Grape Fruit & Mint Cocktail Oyster Cocktail Celery Hearts Button Radishes Olives Soup Vegetable Soup Oyster Stew Cream of Corn Soup Lamb Broth & Rice Chicken & Tomato Puree Meats, Fish, Etc. French Bread, Hot Rolls, or Bran Muffins Served with these Orders Roast Chicken, Dressing, Mashed Potatoes and Gravy Creamed Sweetbreads on Toast with French Fried Potatoes Chicken Baked with Noodles in Casserole and Toasted Bran Muffins Fried Oysters with Chili Sauce and Baked Potato Broiled Tenderloin Steak with Sweet Potatoes Southern Style Breaded Veal with Browned Potatoes and Gravy Broiled White Fish with Lyonnaise Potatoes Cheese Omelet with Toasted Rolls and Preserves Rice and Salmon Box with Mexican Slaw Assorted Hot Vegetable Dinner