Quantity cookery

pineapple tapioca, 163-164 prune, 149 snow, 164-165 steamed molasses, 148-149 Pumpkin pie filling, 187 Punch, fruit, 187-188 Quality of food, 8 Quick bread, 48-49 Raised muffins, 127 Raisin tapioca, 164 Recipes, 73-190 Rhubarb, baked, 167 Rhubarb pie filling, 182 Rib roast of beef, 87 Rice, 48 Rice and cheese, 104 Rice and nut loaf, 104 Rice croquettes, 122 Rice with hard sauce, 152 Rolls, 49 baking-powder cinnamon, 125 cinnamon, 130 Parker house, 130-131 Rutabagas, 48 mashed, 122-123 Salad, apple and celery, 137 banana, 137 cabbage, 134 carrot and raisin, 134 chicken, 140 combination vegetable, 135 cottage cheese, 51 with celery and green peppers, 138-139 deviled egg, 139-140 fish, 51 fruit, 51, 138 grapefruit, 138 lobster, 140 meat, 51 potato, 13s prune and cottage cheese, 139 tomato jelly, 136 vegetable, 50 gelatin, 136-137 Salad dressings, 142-145 Salads for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 list of, 50-51 recipes for, 132-142 Salmon, 44 fried, 100 scalloped, 101 Salmon loaf, loi Sandwiches for tea-room menus, 40, 41 list of, 49-50 recipes for, 132-134 Sausage, 93 Sauces, apricot, 165 chocolate, 152 cranberry, 166 custard, 153 dessert, 152-154 dried peach, 166-167 egg, hard, 153 200 INDEX Sauces — Continued fruit, S3, 165-167 hard, I53-IS4 lemon, 154 meat, 106-108 mustard, 106 prune, 167 tartare, 106-107 tomato, 107 white, 107-108 Scalloped corn, 115 potatoes, 120-121 oysters, 100 salmon, loi tomatoes, 123-124 Scrambled eggs and ham, loj Sequence of foods in menus, 3 Servings, size of, 8 arrangement of, 9 Shapes of food, 9 Sherbets, 54 Shortcake, 150 prunecot filling for, 149-150 strawberry filling for, 150 Snow pudding, 164-165 Soups, recipes for, 73-80 bouillon, 73-74 chicken, 74 cream, 42 cream of celery, 76-77 cream of corn, 77 cream of Lima bean, 77-78 cream of pea, 78 cream of spinach, 78-79 cream of tomato, 79 noodle, 75 oyster stew, 80 peanut butter, 80 stock, 42 tomato rice, 75-76 vegetable, 76 Soups for tea-room menus,37, 39,40,41 Spaghetti, 47 Spice cake, 173-174 Spinach, 48 Spinach and egg, 123 Squash, 48 Steak, Swiss, 87 Steamed molasses pudding, 148-149 Stewed tomatoes, 124 Stews, meat, 86-87 oyster, 80 Stock soups, 42 Strawberry shortcake filling, 150 Stuffed baked potatoes, 121 Succotash, 116 Sugar cookies, 174 Sweetbreads, 96 Swiss steak, 87 Table of weights and their approxi- mate measures, 191-194 Tapioca cream, 165 Tartare sauce, 106-107 Tea rooms, menus for, 36-41 Temperature of food, 9 Thousand Island salad dressing, 142 Tomato jelly salad, 136 Tomato rice soup, 75-76 Tomato sauce, 107 Tomatoes, 48 scalloped, 123-124 stewed, 124 Trout, 44 Turnips, 48 Variety of food, 3, 4, J, 10 Veal, 43-44 breaded, 93-94 roast, 94 Veal birds, 95 Veal hearts, breaded, 94 en casserole, 95-96 Vegetable gelatin salad, 136 Vegetable salads, 50-51 combination, 135 Vegetable soup, 76 Vegetables for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 list of, 45-48 recipes for, 108-124 Washington pie, 174-175 Weiners, 88 White breads, 131 White cake, 175 White frosting, 177-178 White sauce, 107-108 Whitefish, 44 Yeast breads, 49