Quantity cookery

Mushrooms, sauted Potatoes, cut in fancy shapes, such as shoe strings or lattice, and fried in deep fat There are certain garnishes which it is customary to •use with salads, especially with chicken salad. For chicken salad Hard-cooked eggs, sliced or cut in eighths Lemons, sliced Pickles Paprika Parsley Capers Olives Head lettuce cups For fish salad Pickles Olives Lemons, cut in fancy shapes Cucumber baskets holding extra salad dressing Paprika Parsley For fruit salad Tiny cheese balls Cheese balls rolled in chopped nuts Tiny sandwiches Olives green ripe stuffed Cheese straws in fancy shapes Very often where sandwiches are ordered they will serve as the main dish of the luncheon meal. They SUGGESTIVE CHARTS AND LISTS 65 should be made as appetizing as possible by the use of suitable garnishes. Pickles Olives Cheese balls Parsley Watercress Attractive paper or plain linen doilies Nut meats Desserts by their very nature, require some garnish to make them the perfect and satisfying last course which they should be. Candied fruit, marshmallows, slices of fresh orange or strawberries in season, whipped cream and bright candies add the needed bit of color. Here the use of paper doilies, glasses and attractively shaped china dishes is a great factor in appearance. CHAPTER V FORMS The Importance and Use of Forms Printed forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable. Forms such as the party engagement blanks, shown elsewhere, and the meat order blank and menu blanks below tend to a desirable standardization. Since meat orders for the week are usually made out first and the menus planned around the meats, a form similar to the one shown below, with adaptations for the particular institution, may be helpful. The lists of foods and the list of seasonal changes and garnishes contained in this book will save mental effort and tedium in planning by suggesting new combinations and variety. Probably no single device will serve different kinds of institutions, but the principle of using appropriate printed forms to help in remembering details holds good for all institutions. MEAT ORDER Week Beginning December 6, 1920. Where University Cafeteria Deliver AiionNT Cuts Specifications Cost Use Mon. A.M. 30 lb. beef shoulder clod •13 Mon. night A.M. 2 lb. bacon Best grade, cut 36 slices to lb. ■37 Tues. morning P.M. 40 lb. pork loin 10 to 12 lb. loin .26 Tues. noon P.M. 20 lb. beef stew i-inch cubes, no bones, no gristle .I3i Tues. noon FORMS MEAT ORDER (Continued) 67 Deuvee Amount Cuts Specipications Cost Use Tues. A.M. 20 lb. short ribs of beef .o7i Tues. noon A.M. 151b. sausage best grade, no cereal .18 Tues. night A.M. 20 lb. cottage cheese .12 Tues. night P.M. 50 lb. chickens, 4-5 lbs. each to arrive frozen .24 Wed. noon Wed. A.M. 20 lb. veal steak round, cut thin for rolling .26 Wed. night A.M. Sib. sweetbreads veal •75 Wed. night A.M. I qt. oysters standard .70 Wed. selects, 80 to per night qt. qt. P.M. SO lb. beef, round steak I inch thick .i3i Thurs. noon ThuTl.A.tt. 2 hams 14 to 16 lb. each .30 Thurs. night P.M. SS lb. veal roast round .26 Fri. noon Fri. A.M. 2 qt. oysters standard selects, 80 to qt. .70 per qt. Fri. night A.M. 20 lb. rib roast of beef ■25 Fri. night P.M. 20 lb. pork chops cut 4 to lb. .18 Sat. noon P.M. 15 lb. veal hearts .11 Sat. noon Sat. A.M. 40 lb. tenderloin prime .40 Mon. noon