Quantity cookery

recipes for, 97-102 Fish salads, 51 Flavor of food, 10 Form of service, 4, 7 Forms for special dinners, 70-72 meat order, 66-67 menu, 67-69 use of printed, 66 French fried potatoes, 119 French salad dressing, 141 Fried salmon, 100 oysters, 99 Fritters, 146 Frostings, caramel, 176-177 chocolate, 177 white, 177-178 Fruit cobbler, 146-147 Fruit cocktail, 160 Fruit gelatin, 160-161 Fruit oatmeal crumb cookies, 171- 172 Fruit punch, 187-188 Fruit salad, 138 Fruit salads, list of, 51 Fruit sandwich filling, 133 Fruit sauces, 53 recipes for, 165-167 Fruit whip, i6l Garnishes, 63-65 Ginger-ale lemonade, 188 Gingerbread, 172 Glazed sweet potatoes, 121 Gooseberry and raisin pie filling, 181 Graham muffins, 127 Grapefruit salad, 138 Grapenut pudding, 147-148 Halibut, 44 fried, 98 Ham, baked, gi Hamburg balls, 82 Ham sandwich filling, 133-134 Hard sauce, 153-154 Hash, 83 corned beef, 81-82 Hearts, breaded veal, 94 veal in casserole, 95-96 Hominy, 47 Ice creams, 53-54 Ices, 54 Lamb, 43 roast, 90 Left-overs, 14 utilization of, 6-7, 61-62, 73 Lemonade, 188 gingcr^ale, 188 198 INDEX Lemon filling, 176 Lemon pie filling, 185-186 Lemon sauce, 154 Liver and bacon, 96-97 Lobster salad, 140 Loganberry pie filling, 181-182 Macaroni, 47 Macaroni and cheese, 103 Maple nut mold, 161-162 Mashed potatoes, 1 19-120 rutabagas, 122-123 Mayonnaise dressing, 142 Measures, use of, 73 Meat croquettes, 83 Meat dishes, miscellaneous, 45 Meat for cafeteria menu, 1 1 for tea-room menu, 37, 39, 40, 41 Meat loaf, 84 with tomato and celery, 84-85 Meat order form, 66-67 Meat pie, 8; with dressing, 86 Meat salads, 51 Meat stew, 86 Meat substitutes, 45 recipes for, 102-106 Meats, list of, 42-44 recipes for, 81-97 Menu form, 67-69 Menu planning, 1-7, 13 charts and lists for, 42-62 consideration of patrons in, 2 dietetic principles in, i, 3, 5 equipment in, 5, 6 for an institution; 1-2, 3, 4, J, 6 for a school lunch, 2 left-overs in, 6-7 variety of food in, 3, 4, 5 Menus, breakfast, 14, 16, 18, 20-21, 23, 25, 27-28, 29-30, 32, 34-35 dinner, 15-16, 17-18, 20, 22-23, 24-25, 26-27, 29. 31-32, 33-34. 36 lunch, 14-15, 16-17, I9> 21-22, 23- 24, 26, 28, 30-31, 32-33, 35, 37 standard cafeteria, II tea-room, 36-41 thirty days' menus for cafeteria, 13-36 Mousse, 53 Muffins, bacon, 125 corn-meal, 126 crumb, 126-127 dark bran, 127 graham, 127 plain, 128 raised, 127 Mustard sauce, 106 Mutton, 43 Noodle soup, 75 Norwegian prune pudding, 162-163 Nut bread, 129 Odor of food, 9 Old-fashioned baked rice pudding, 151-152 Onions, 47 buttered, 1 17 creamed, 117 Orange and raisin cup cakes, 173 Oyster cocktail, 99 Oyster stew, 80 Oysters, 44 fried, 99 scalloped, 100 Palatability of food, 8 Parsley buttered potatoes, 120 Parsnips, 48 Peanut butter soup, 80 Peas, 48 buttered, 117-118 creamed, 118 Peppers, 48 Pie crust, 178 Pie fillings, 178-179 Pie, meat, 85 with dressing, 86 Washington, 174-175 Pies, one-crust, 56 two-crust, 55-56 Pineapple pie filling, 186 Pineapple pudding, 162-163 Pineapple tapioca pudding, 163-164 Pork, 43 roast, 92-93 Pork chops breaded, 91-92 with dressing, 92 INDEX 199 Potato salad, 135 Potatoes, 45-46 browned, n8 creamed, 119 French fried, 119 glazed sweet, 121 mashed, 119-120 parsley buttered, 120 scalloped, 120-121 stuffed baked, 121 Potatoes for cafeteria menu, 12 Prune and cottage cheese salad, 139 Prunecot filling for shortcake, 149- 150 Prune gelatin, 163 Prune pudding, 149 Prune sauce, 167 Pudding, bread, 143-144 carrot plum, 148 chocolate, 157 chocolate bread, 144-145 chocolate rice, 151 cold, 52-53 corn, 114 cornstarch, 158 cottage, 145-146 grapenut, 147-148 hot, 51-52 Norwegian prune, 162 old-fashioned baked rice, 151-152 pineapple, 162-163