One hundred-portion war time recipes

The recipes are chosen from those used and found popu- lar at the Horace Mann Lunch Room, Teachers College. If they prove of value to others the purpose of the writer will have been accompUshed. CONTENTS PAGE Recipes for Soups 7 Recipes Using Meat 11 Recipes Using Fish 18 Recipes for Meat Substitutes 20 Recipes for Gravies and Sauces 25 Recipes for Salads 27 Recipes for Salad Dressings . 31 Recipes for Puddings 33 Recipes for Pudding Sauces 37 Recipes for Cake 39 Recipe for Pastry 40 Recipes for Quick Breads 40 ONE HUNDRED-PORTION WAR TIME RECIPES SOUPS (Portions One-half Pint) BOSTON FISH CHOWDER Fish heads and bones .... 8 lbs. Water 15 qts. Celery leaves . . 12 oz. Onions 13^ lbs. Salt ....... 23^ oz. Pepper 34 oz. Potatoes, diced Rice flour Cornstarch Fat . . . Milk. . . Cooked fish 6H qts. 10 oz. 10 oz. IM lbs. 5 qts. 2H lbs. Cook fish heads and bones with celery and onions twenty minutes to one-half hour, strain stock, add potatoes and seasonings, cook twenty minutes, thicken, add hot milk and picked fish. CORN CHOWDER Water 12 qts. Celery leaves . . 8 oz. Onions, chopped 8 oz. Potatoes, diced . 4 qts. Corn No. 2 cans. 10 Salt 3 oz. Pepper . . Rice flour Cornstarch Fat . . . Milk. . . 1 tsp. 14 oz. 14 oz. m lbs. 6 qts. Cook celery leaves in water one-half hour. Strain and add potatoes arid onions, cook twenty minutes. Add corn and seasonings, and when mixture has boiled, thicken and add milk before serving. 7 SOUPS CREAM OF CELERY SOUP Cornstarch ... 14 oz. Fat IH lbs. Milk 8 qts. Salt 4 oz. Pepper J4 oz. Cook celerj'-, onions and carrots in the water three- quarters of an hour. Strain out vegetables, thicken with fat and flour mixture, add milk and seasonings. Celery leaves . . 33^ lbs. Onions. . . . . 1 lb. Carrots . . . . IM lbs. Water .... . 18 qts. Rice flour . . . 14 oz. CREAM OF SPINACH SOUP Spinach water . . 17 qts. Cornstarch. . . 14 oz. Onions 1 lb. Rice flour ... 14 oz. Celery leaves . . 12 oz. Fat 1% lbs. Salt 1 oz. Spinach, chopped 3 lbs. Pepper M oz. Milk 8 qts. Cook onions and celery in stock one-half hour, strain, thicken and season. Add milk and chopped spinach just before serving. Note : — Water in which at least a half barrel of spinach has been cooked is needed to make the stock strong enough to flavor the soup. MONGOL SOUP Spht peas . Water . , . Onions. . . Celery leaves Tomatoes . Milk. . . . 4 26 1 12 5 8 lbs. qts. lb. oz. qts. qts. Carrots, cut in strips . Salt . . . Fat . . . Rice flour Cornstarch 13^ qts. 6 oz. IH lbs. 10 oz. 10 oz. Cabbage, shredded 13^ qts. Soak spht peas over night, drain, add fifteen quarts water, onions, salt and celery tops. Cook two hours, add tomatoes and cook one-half hour longer. Press through a puree sieve. Cook cabbage and carrots M hour in remain- ing water, combine the two mixtures, thicken and season. Add the milk before serving. SOUPS POTATO CHOWDER Salt . . . Red pepper Fat . . . Rice flour Cornstarch Potatoes, diced . 634 Qts. Tomatoes ... 5 qts. Onions, ground . 1 lb. Cabbage, shredded 2 3^ qts. Celery leaves . . 12 oz. Water 16 qts.