Quantity cookery

Corn bread Rice Hot biscuit SUGGESTIVE CHARTS AND LISTS 6i KnrooF Vegetable Cou- bihation Salad, Sauce and Bsead Combination Dessert Cohbinaizom Ham (con- Beans tinued) Lima, baked Navy, baked String Spinach Corn Cabbage Brussels sprouts Cauliflower Lamb and Potatoes mutton Mashed Browned Parsley buttered (with chops) Peas Sauces Carrots Mint Asparagus Caper Tomatoes Red currant jelly Pork Tomatoes Cranberry sauce Acid desserts (See Ham) Parsnips Veal Potatoes All vegetable salads Mashed All fruit salads Browned Hot breads or rolls Creamed t (with breaded veal) Sweet potatoes (in any form) Celery Cauliflower Cabbage Brussels sprouts String beans Tomatoes Peas WAYS OF USIN G LEFT-OVER FOODS Left-over Meats Lefe-ovek Vegetables Croquettes Buttered vegetables may be used in Scalloped me at with rice or potatc ) Soup Shepherd's p le Creole soup Ham with sc rambled eggs Scalloped vegetables 62 QUANTITY COOKERY Leit-ovee Meats Left-over Vegetables Ham fondue or omelet Meat stews Hash Hash Hash with poached eggs Salmon loaf (peas and celery) Meat pie (biscuit) Peas in omelet Meat pie with dressing Stuffed peppers Meat balls rolled in cooked rice Stuffed tomatoes Minced meat on toast Rice may be used in Mincemeat for pie Scalloped rice with cheese Minced meat in ramekins Soups Stews Puddings Stuffed peppers Croquettes Stuffed tomato Hash Meat bones cooked for stock Salmon or fish loaves Potatoes, used same as rice All creamed vegetables can be scalloped or used in soup Left-over Fruits Leet-ovbr Breads Left-over Dairy Product? AMD Juices AND Cakes AND Eggs Blanc manges Bread puddings Dairy Brown Betty Brown bread Sour milk Cocktail Brown Betty cakes Cobbler Crumb pancakes corn bread Scalloped fruit Crumb cookies gingerbread Gelatin Crumb muffins muffins Mince pie filling Dressing pancakes Fruit salads Scalloped fruit Sour cream Sherbets and ices Fondues butter Tapiocas Meat loaf corn bread Whips Hamburg balls spice cake Stewed tomatoes salad dressing Cheese bean loaf cottage cheese loaf cottage cheese croquettes rice and cheese salads souffles fondues Eggs, broken dipping mixture cakes custards croquettes salad dressing SUGGESTIVE CHARTS AND LISTS 63 Garnishes Clever use of garnishes will do a great deal to make servings attractive, to develop surprise and stimulate appetite. A list of garnishes appropriate to diflFerent kinds of food appears below. Of course there are many others, and the number of different ways in which ordinary garnishes can be used effectively is surprisingly large. The alert manager will observe what others in his field are doing, and will discover many ingenious ideas by reading food journals and women's magazines. The garnishes used for soups are practically the same whether for cream or clear soups. Wafers, cheese and plain Radishes Croutons Celery hearts Olives Whipped cream (on cream soups) Some meat garnishes can be used at all times ; others are especially adapted to certain kinds of meat. In general Parsley Watercress, in season Mixed pickles For steaks Lemons cut in fancy shapes Sauted mushrooms Potato roses Stuffed tomatoes Stuffed peppers Grilled and buttered Brussels sprouts For fish Lemons, in slices and cut in fancy shapes Cucumber baskets, filled with dressing Parsley 64 QUANTITY COOKERY Watercress Clam shells, stuffed with clams and mushrooms