Quantity cookery

Salads There should be at least one inexpensive salad. The variety in salads may consist of one fruit salad, one vegetable salad and one salad in which protein predominates, such as cottage cheese, meat or fish. Head lettuce salad is universally popular and may appear at every meal. In salad dressings, there should always be a cooked dressing, French dressing and mayonnaise. Other varieties may be added as desired. Desserts Variety in desserts includes : Fruit in some form. A pudding with a dough or bread foundation. Two cold puddings. One kind of ice cream. One kind of cake. TYPES OF MENUS 13 One kind of pie. One-crust and two-crust pies should so far as possible be alternated in successive menus. Two or more kinds of pie may be demanded, but when possible patrons should be edu- cated to other choices in desserts. Beverages Milk should be served in bottles (with provision for opening). Thirty Days' Menus for a Cafeteria The careful manager spends a great deal of time in menu planning. If some systematic method of menu making can be adopted and used with a mind constantly alert to seasonal changes in foods, new and attractive dishes and variety in serving, the plan may result in saving much of this time. A set of menus for thirty days has been worked out, with the idea that they may be repeated at the end of that time without too monotonous repetition. No Sunday meals are included since the majority of cafe- terias are closed on that day. The Friday menus occur on the fifth day and every sixth day thereafter. No menu is shown for Saturday night when, if a meal is served, it may consist of popular dishes such as chicken in some form, waffles or steaks, along with such left-overs as it may be desirable to use. The menus are intended to serve as a foundation to which may be added new dishes and seasonable fruits and vegetables, a suggestive list of which is given else- where (see pages 57-59). From these foundation menus may be eliminated such dishes as are unpopular or out of season, or which for any reason it is impractical to serve. Commercial cafeterias may find it necessary to add other choices to these menus. Very small cafe- 14 QUANTITY COOKERY terias may offer fewer choices. The majority of estab- lishments, however, will find this variety ample, the idea being to serve the maximum variety within the week rather than within the day or meal. A star has been used to indicate those dishes in which left-overs may be used to particular advantage. CAFETERIA MENUS Date Monday Date Tuesday Date Wednesday BREAKFAST Fruits Grapefruit Prunes Apples Stewed cherries BREAKFAST Fruits Oranges Bananas Apricots Canned pears BREAKFAST Fruits Grapefruit Baked apples Stewed figs Canned plums Cereals Cream of wheat, chopped figs Grapenuts PufFed rice Cereals Cream of barley Post toasties Puffed wheat Cereals Oatmeal Shredded wheat Grapenuts Hot Dishes Fried eggs Bacon Wheat muffins Hot Dishes Pancakes Cinnamon toast Poached eggs Hot Dishes Fried mush Broiled ham Toast LUNCH Soup Cream of lima bean soup LUNCH Soup Oyster stew LUNCH Soup Vegetable soup Meats Veal roast, gravy Creamed dried beef on toast Meats Pork chops *Cheese fondue Meats Leg of lamb, mint sauce Hamburg balls Vegetables Mashed potatoes Buttered peas Cabbage au gratin Vegetables Creamed potatoes Boiled onions Buttered carrots Fried apples Vegetables Mashed potatoes Scalloped tomatoes Creamed celery * Indicates dishes in which left-overs may be used to advantage. TYPES OF MENUS IS Date Monday Date Tuesday Date Wednesday LUNCH LUNCH LUNCH (Continued) (Continued) (Continued) Salads Salads Salads Pear salad Orange salad Peach salad Head lettuce salad Head lettuce salad Head lettuce salad