One hundred-portion war time recipes

rf'^^^-'-V!^/^ ONE HUNDRED-PORTION WAR TIME RECIPES AVHRATLE^ ECONOMICAL TESTED BERTHA E. NETTLETON rE" c^»^ooyU"\ ^ L£ NOV 28 NOV i<« »■ V ONE HUNDRED-PORTION WAR TIME RECIPES WHEATLESS ECONOMICAL TESTED BY BERTHA E. NETTLETON Manager of Horace Mann Lunch Room, Assistant in Institutional Administration, Teachers College, Columbia University, New York City PHILADELPHIA AND LONDON J. B. LIPPINCOTT COMPANY COPYRIGHT, 1918, BY J. B. LIPPINCOTT COMPANY n FEINTED BY J. B. LIPPINCOTT COMPANY AT THE WASHINGTON SQUARE PRESS PHILADELPHIA, V. B. A. INTRODUCTION In the effort to plan menus which comply with sugges- tions and requirements of the Food Administration and which at the same time meet financial ends, the resources of the Institutional Manager or Lunch Room Director are taxed to the utmost. While much has been done to aid the homemaker, Uttle has been pubHshed, in practical form, to meet the need of the larger institutions. This bulletin has been arranged with the idea of meeting the multiphcity of demands caused by the increasing num- ber of inexperienced young people going direct from college or training school to more or less responsible positions now being created to fill the great demand for group feeding in military hospitals, canteens and community kitchens. The aim and purpose is to furnish recipes and suggestions helpful to those who are trying to cope with the present situation by increasing the variety of dishes which are palatable, nutritious, economical and practicable. By listing the recipes under group headings, foods are roughly classified according to types, that is, meats, including left-overs, meat substitutes, salads, etc. This arrangement makes easy the selection of dishes for each course in a meal. It is not expected that the variety is sufficiently complete to meet all the needs of the menu maker; but with the variety available in different locaHties it is hoped that these combinations will suggest other ways of making attractive the unusual foods and also, means of stretching those which should be conserved. As planned, these recipes allow for one hundred generous portions sufficient for the substantial part of the meal, as is 3 4 INTRODUCTION usually the case where an d la carte menu is used. How- ever, care has been taken to state the weight or measure of each portion so that one using the recipe may judge whether or not it is suited to the needs of the particular group. The recipes are adapted to the use of a practical cook or chef, and have been used by many with equally good results. Weights rather than measures are given for the dry ingredients to insure accuracy and to save time. Cooks who are not used to scales soon learn to use them very successfully. In a small kitchen balance or dial scales, and in a large one table-size platform and balance scales have proved adequate and practical. Because cooks are apt to be inaccurate in measuring small amounts and because it is safer to under-season when catering to large numbers of people, only the mini- mum amounts of such seasonings as salt, pepper, onions, spice, etc., are given. It is expected that the cook will taste the dish and season it to please those to whom she caters.