GAN CEL’S CULINARY ENCYCLOPEDIA
Coffee, One pound for 5 quarts of water or more according
to quality and strength, one quart 10 demi tasse or 20
cups to the gallon.
Consomme or Thick Soup, 5 cups or plates per qt. or 20
per gal., according to size of plate or cup.
Fish, All boned fish for parties, 6 persons to the pound, A
la Carte two or three p. pound, according to kind of fish.
Meat, All boned and trimmed, I figure for parties, 4 to 5
ounces A la Carte 6 to 8 ounces per pound, per person,
according to quality. The meat roasting* loses one third
boiling it loses one fifth.
Poultry, Turkey and Hen, weighting 16 pounds, turkey after
boiling, boned and skin taken off, you have 3]/2 pounds
of white meat, dark meat 4 to 4|/2 pounds, roasted and
carved 10 to 12 persons. Hen 4J/2 to 5 pounds after
boiling, boned and skinned, white meat /i to % lb., dark
meat 24 lb. Hen or turkey meat cut up for croquettes or
salads one and one half lb. per quart, or six lbs. per gallon
— meat only — not including celery for salad, or sauce for
croquettes. For croquettes ready made for parties 2 oz.
A la Carte 2/i oz. and use the scoop spoon, for salads
ready made 2 oz. A la Carte 2/i oz.
Sauces and Gravies, Thick Sauces 12 to 15 per quart, accord'
ing to sauces. Clear and gravies 15 to 20 persons.
Vegetables, Ready to serve 8 persons per qt., 35 to 40 per gal.
Potatoes, French fried, raw 3 oz. A la Carte 5 oz. mashed
potatoes 3 oz. on the scoop spoon, croquettes 10 per qt.,
ready made 40 per gallon.
Ice Cream, Per quart, parties 10 persons, A la Carte 8 per'
sons, 32 to the gal., according to the size of scoop,
spoon or brick.
Sugar, One pound of sugar will serve 16 to 20 persons.
Sandwiches, Pullman, four pound loaf, 32 slices for toast or
16 sandwiches.
Cold Meats, All cold meats cut with machine, will give you
good results.
Experienced Chefs, Stewards and Cooks give out the fore'
going figures.
MISCELLANEOUS RECIPES
AIDS FOR DIGESTION
Avoid fried foods. t
Do not eat between meals.
Eat meat only once a day.
Three meals a day at regular times.
Eat slowly and masticate thoroughly.
Avoid tea and coffee and excess sweets.
One apple a day, keeps the doctor away.
Never let a day go by without a little fruit.
Drink about one quart of water every day between meals.
Eat some green vegetables every day, principaly cooked
spinach, green salad, and string beans.
JAMS (Confitures)
Jams are cooked fruits with aromatic condiments and
should not be mistaken for marmalade or jelly. Mar¬
malade is a puree, jelly is the juice of transparent fruit.
There are three different kinds of jams — dried jam,
mado with the skin Of large fruit, jam of the pulp made
with the pulp of peeled fruit, and jam of berries, cher¬
ries, grapes, prunes and currant's preserved whole with
the skins. Fruits to be preserved should be picked
before they are ripe. Fruits bought in stores are used
for decorations.
General Rule
Page 219
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Coffee, One pound for 5 quarts of water or more according to quality and strength, one quart 10 demi tasse or 20 cups to the gallon.
Consomme or Thick Soup, 5 cups or plates per qt. or 20 per gal., according to size of plate or cup.
Fish, All boned fish for parties, 6 persons to the pound, A la Carte two or three p. pound, according to kind of fish.
Meat, All boned and trimmed, I figure for parties, 4 to 5 ounces A la Carte 6 to 8 ounces per pound, per person, according to quality. The meat roasting* loses one third boiling it loses one fifth.
Poultry, Turkey and Hen, weighting 16 pounds, turkey after boiling, boned and skin taken off, you have 3]/2 pounds of white meat, dark meat 4 to 4|/2 pounds, roasted and carved 10 to 12 persons. Hen 4J/2 to 5 pounds after boiling, boned and skinned, white meat /i to % lb., dark meat 24 lb. Hen or turkey meat cut up for croquettes or salads one and one half lb. per quart, or six lbs. per gallon — meat only — not including celery for salad, or sauce for croquettes. For croquettes ready made for parties 2 oz. A la Carte 2/i oz. and use the scoop spoon, for salads ready made 2 oz. A la Carte 2/i oz.
Sauces and Gravies, Thick Sauces 12 to 15 per quart, accord' ing to sauces. Clear and gravies 15 to 20 persons.
Vegetables, Ready to serve 8 persons per qt., 35 to 40 per gal.
Potatoes, French fried, raw 3 oz. A la Carte 5 oz. mashed potatoes 3 oz. on the scoop spoon, croquettes 10 per qt., ready made 40 per gallon.
Ice Cream, Per quart, parties 10 persons, A la Carte 8 per' sons, 32 to the gal., according to the size of scoop, spoon or brick.
Sugar, One pound of sugar will serve 16 to 20 persons.
Sandwiches, Pullman, four pound loaf, 32 slices for toast or 16 sandwiches.
Cold Meats, All cold meats cut with machine, will give you good results.
Experienced Chefs, Stewards and Cooks give out the foregoing figures.
AIDS FOR DIGESTION
Avoid fried foods. t
Do not eat between meals.
Eat meat only once a day.
Three meals a day at regular times.
Eat slowly and masticate thoroughly.
Avoid tea and coffee and excess sweets.
One apple a day, keeps the doctor away.
Never let a day go by without a little fruit.
Drink about one quart of water every day between meals.
Eat some green vegetables every day, principaly cooked spinach, green salad, and string beans.
JAMS (Confitures)
Jams are cooked fruits with aromatic condiments and should not be mistaken for marmalade or jelly. Marmalade is a puree, jelly is the juice of transparent fruit. There are three different kinds of jams — dried jam, made with the skin of large fruit, jam of the pulp made with the pulp of peeled fruit, and jam of berries, cherries, grapes, prunes and currants preserved whole with the skins. Fruits to be preserved should be picked before they are ripe. Fruits bought in stores are used for decorations.
General Rule