Quantity cookery

Cocktail Oyster Cocktail Ready to Serve Fillet of Sole, Tartare Sauce Omelet with Jelly Vegetables Potatoes in Half Shell Brussels Sprouts, Buttered Salads Qiicken Salad Head Lettuce Salad with Thousand Island Dressing Fruit Salad Sandwiches Cream Cheese Sandwiches Ham and Olive Sandwiches Breads Hot Biscuits and Honey Assorted Breads and Butter Desserts Chocolate Meringue Pudding Maple Mousse Lady Baltimore Cake Beverages Coffee : per cup for one per pot for one per pot for two Tea : per pot for one per pot for two Chocolate per cup TYPES OF MENUS 41 Relishes Stuffed Olives Fresh Shallots Raspberry Jam Soup Cream of Corn Soup Ready to Serve Broiled Tenderloin of Pork Corned Beef Hash with Poached Egg and Tartare Sauce Vegetables Sweet Potato Croquettes Sandwiches Date and Nut Sandwiches Hot Roast Beef Sandwiches Breads Cranberry Muffins Assorted Bread and Butter Desserts Banana Cream Cake Individual Pumpkin Pies Ice Cream with Hot Maple Fudge Pecan Sauce Baked Prune Whip Artichokes with Drawn Butter Beverages Sauce Coffee : per cup for one Boston Baked Beans and Brown per pot for one Bread per pot for two Tea : per pot for one Salads per pot for two Stuffed Tomato Chocolate per cup Head Lettuce with Thousand Island Dressing Asparagus and Cold Chicken Mousse Relishes Sandwiches Honey in Glasses Toasted Cheese Sandwiches Queen Olives Cold Sliced Tongue Sandwiches Raspberry Jam Breads Soup Date Muffins Consomme with Vegetables Assorted Breads and Butter Bread and Butter Folds Ready to Serve Chicken a la King in Bread Cases Desserts Meat Rosettes Individual Orange Pies Baked Alaska Vegetables Wellesley Fudge Cake Scalloped Sweet Potatoes with Baked Custards with Maple Sauce Apples Fried Oyster Plant Beverages Coffee : per cup for one Salads per pot for one Lobster Salad per pot for two Head Lettuce Salad with Thousand Tea : per pot for one Island Dressing per pot for two Delicious Fruit Salad Chocolate per cup CHAPTER IV suggestive charts and lists to be used in menu planning List of Foods Soups Cream soups Cream of corn Cream of pea Cream of tomato Cream of asparagus Cream of celery Cream of potato Cream of browned onion Cream of navy bean Cream of lima bean Cream of peanut but- ter Cream of spinach Oyster stew Stock soups (continued) Mutton broth Rice tomato soup Chicken soup with rice Chicken soup with noodles Vermicelli Clear tomato Stock soups Consomme Bouillon Tomato bouillon Vegetable soup Creole soup Meats Beef Rib roast Pot roast Hot roast beef sand- wiches Beef a la mode Swiss steak Steaks, tenderloin and sirloin Hungarian goulash Beef loaf Hamburg balls SUGGESTIVE CHARTS AND LISTS 43 Beef (continued) Pork (continued) Creamed dried beef Broiled pork tender- on toast loin Short ribs and Frankfurts browned potatoes Spare ribs and sauer- Corned beef hash ; kraut with poached eggs Spare ribs and dressing Meat pie Meat stew with vege- tables Meat stew with dump- lings Lamb and mutton Meat croquettes Roast lamb and gravy Corned beef and cab- Roast lamb and mint bage sauce Beef heart and dress- Lamb stew with veg- ing etables Mock duck Lamb chops T?n:»Gt' mii'M'n'n Mutton chops Pork Mutton stew Roast pork Roast pork and dress- ing Veal Roast pork and apple Roast veal and dress- sauce ing Pork chops Breaded veal Pork chops with dress- Veal loaf ing Calves liver and bacon Baked ham Veal stew, plain ; with Ham baked in milk vegetables; with Broiled ham peas Ham and eggs Veal birds