The farm cook & rule book

5 pints boiled potatoes ^ teaspoonful white pepper 2 cupfuls celery or sliced cucumber 3 cupfuls salad dressing 1 tablespoonful salt 1 pimento 1 tablespoonful chopped onion Dice the potatoes, chop the celery, onion and pimento. Combine with the other ingredients. This makes 15 servings. Salad Dressing % cupful cornstarch 2 tablespoonfuls paprika % cupful sugar 1 teaspoonful salt 3 pints milk 2% cupfuls vinegar 1 tablespoonful mustard 8 egg yolks Mix the cornstarch, sugar, mustard, salt and paprika together and stir in the scalded milk. Beat the egg yolks and add the vinegar to them. Stir this into the thickened milk and cook 5 COOKING IN LARGE QUANTITIES 199 minutes, stirring constantly. This makes a little more than 2 quarts of salad dressing. Scalloped Potatoes 1 gallon potatoes 3 tablespoonfuls salt iy2 quarts white sauce V2 cupful buttered crumts 4 tablespoonfuls butter Grease a pan, cover with a layer of sliced boiled potatoes, then with white sauce to which the onion and salt have been added. Add another layer of potatoes and white sauce. Cover with the buttered crumbs and bake until brown. This serves about 20 persons. White Sauce 2 quarts milk 1 tablespoonful salt 1 cupful flour % cupful butter Make a paste from the flour and a small portion of the milk. Scald the rest of the milk and add this paste to it. When the sauce is thickened, add the butter and salt. This makes about 2 quarts. Chicken Salad 2 quarts cooked chicken 1% quarts diced celery 3 cupfuls salad dressing Cut the chicken in dice and mix with the celery and salad dressing. This may be garnished with slices of hard cooked egg and served on lettuce leaves. This makes 25 servings. Biscuits 12 cupfuls flour 2 tablespoonfuls salt % cupful baking powder 1% cupfuls shortening 1^ quarts milk Mix and sift the dry ingredients and rub in the shortening. Add the milk gradually, mixing to a soft dough. The amount of milk required will vary somewhat with different flours. Roll the dough % inch thick and cut. If small biscuits about 2^^ inches in diameter are cut, this will make 90 of them. Ham Sandwiches 114 pounds ham % cupful pickles iy2 cupfuls salad dressing Chop the ham and pickles together and combine with salad dressing. Put between slices of bread. This amount of ham filling makes 25 sandwiches. Baked Beans 2 quarts beans 1% teaspoonfuls mustard 11/^ tablespoonfuls soda 1 teaspoonful paprika Yz cupful molasses 3 tablespoonfuls salt 4 tablespoonfuls sugar 1 pound bacon Soak the beans overnight in cold water. Add the soda and boil until almost tender. Drain, add the seasonings and the bacon. Bake in a moderate oven until the beans are tender and browned. This serves about 30 persons. Table of Quantities Sandwiches — Sixteen sandwich slices may be cut from a one pound loaf of bread. Butter — One pound will make 50 sandwiches or serve 25 persons. Cake — A medium-sized cake will serve 20 persons. , Ice Cream — One gallon will serve 20 persons. Oysters — One-half gallon of oysters, escalloped;, will serve 20 persons. ^' Lemonade — Five quarts serve 25 persons. Chicken Salad — One chicken weighing 3 pounds will serve 20 persons. Whipped Cream — One-half pint will yield 12 heaping tablespoonfuls. Potato Chips — One pound serves 20 persons.