Water 7J^ qts. Lemon juice . . 2 cups
Butterme. . . . 13^ lbs. Salt 1 oz.
Rice flour ... 6 oz. Red pepper. . . 1 tsp.
Cornstarch ... 6 oz. Egg yolks . . 36 (3 cups)
Make a sauce of the water, flour and butter. Pour
slowly on beaten yolks, beating constantly, cook to thicken,
and add lemon juice and seasonings. Keep in hot water
bath. Serve twelve portions to a quart.
MEXICAN SAUCE
Tomatoes
Water . .
Rice flour
Cornstarch
Fat . . .
Onions, chopped
qts.
qts.
oz.
oz.
oz.
oz.
Green peppers,
chopped .
Salt ....
Red pepper.
Mixed spice
Brown gravy
VA lbs.
2>ioz.
M tsp.
3^oz.
3 qts.
Tie spice in a bag and cook with onions and peppers in
the water, add tomatoes and thicken. Combine with
gravy and season. Serve ten portions to a quart.
SPANISH SAUCE
Tomatoes ... 5 qts. Salt 23^ oz.
Onions, chopped. 134 qts. Whole mixed spice 3^ oz.
Green peppers. Water 3}4 qts.
chopped .... 1 lb. Cornstarch ... 9 oz.
Pimientoes, Fat 9 oa.
chopped ... 12 oz.
Tie spice in bag and cook with tomatoes, water, and
onions fifteen minutes, add peppers and seasonings, and
thicken. Serve ten to twelve portions to a quart.
SALADS 27
TOMATO SAUCE NO. 1
Tomatoes ... 73^ qts. Red pepper. . . % tsp.
Onions, ground .12 oz. Water 6 qts.
Mixed spice . . M oz. Cornstarch. . . lib. 2oz.
Salt 23^ oz. Fat 1 lb.
Cook tomatoes and seasonings together one hour.
Thicken and strain. Serve twelve portions to a quart.
TOMATO SAUCE NO. 2
Tomatoes ... 7 qts. Celery leaves . . 8 oz.
Onions, ground . 12 oz. Water 4 qts.
Salt 23^ oz. Cornstarch ... 1 lb.
Red pepper. . . % tsp. Fat 12 oz.
Tie onions and celery leaves in a bag, cook with tomatoes
and seasonings for one-half hour. Thicken and season,
removing bag of celery and onions. Serve ten to twelve
portions to a quart.
WHITE SAUCE NO. 1
Milk, scalded . . 93^ qts. Fat 1 lb.
Rice flour ... 8 oz. Salt 13^ oz.
Cornstarch ... 8 oz. Pepper 1 tsp.
Blend fat and flour, remove from fire, and slowly add
the hot milk, beating the mixture smooth between each
addition. When all milk is added and mixture is smooth,
cook one-half hour in hot water bath.
WHITE SAUCE NO. 2
Milk, scalded . . 9 qts. Cornstarch ... 10 oz.
Fat IK lbs. Salt 13^ oz.
Rice flour ... 10 oz. Pepper 1 tsp.
See directions for White Sauce No. 1.
SALADS
The following recipes give the proportions of mixture
required to make three to four ounce salads. Lettuce is
used for a garnish, and mayonnaise dressing, being the
most universally popular, is the one which it is assumed
will be served unless the recipe specifies a dressing, although
any desired dressing may be substituted.
28
SALADS
FRESH FISH SALAD
Fish 15 lbs.
French dressing No. 1 1 qt.
Pick fish into coarse flakes and add dressing.
Garnish with
Cucumbers, sUced (8 to 10) 4 lbs.
or
Tomatoes, cut in sections 10 lbs.
SARDINE AND CABBAGE SALAD
Cabbage, chopped 11 qts. French dressing
Green peppers, No. 2 ... . 1% qts.
chopped ... 1 qt. Salt 3^ oz.
Pimientoes, Sardines No. \i
chopped . . .
qts.
10
Mix cabbage with seasonings and dressing, and serve
sardines on the side of mold.
Page 10
Presented as published in 1918. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Water 7J^ qts. Lemon juice . . 2 cups
Butterme. . . . 13^ lbs. Salt 1 oz.
Rice flour ... 6 oz. Red pepper. . . 1 tsp.
Cornstarch ... 6 oz. Egg yolks . . 36 (3 cups)
Make a sauce of the water, flour and butter. Pour
slowly on beaten yolks, beating constantly, cook to thicken,
and add lemon juice and seasonings. Keep in hot water
bath. Serve twelve portions to a quart.
MEXICAN SAUCE
Tomatoes
Water . .
Rice flour
Cornstarch
Fat . . .
Onions, chopped
qts.
qts.
oz.
oz.
oz.
oz.
Green peppers,
chopped .
Salt ....
Red pepper.
Mixed spice
Brown gravy
VA lbs.
2>ioz.
M tsp.
3^oz.
3 qts.
Tie spice in a bag and cook with onions and peppers in
the water, add tomatoes and thicken. Combine with
gravy and season. Serve ten portions to a quart.
SPANISH SAUCE
Tomatoes ... 5 qts. Salt 23^ oz.
Onions, chopped. 134 qts. Whole mixed spice 3^ oz.
Green peppers. Water 3}4 qts.
chopped .... 1 lb. Cornstarch ... 9 oz.
Pimientoes, Fat 9 oa.
chopped ... 12 oz.
Tie spice in bag and cook with tomatoes, water, and
onions fifteen minutes, add peppers and seasonings, and
thicken. Serve ten to twelve portions to a quart.
SALADS 27
TOMATO SAUCE NO. 1
Tomatoes ... 73^ qts. Red pepper. . . % tsp.
Onions, ground .12 oz. Water 6 qts.
Mixed spice . . M oz. Cornstarch. . . lib. 2oz.
Salt 23^ oz. Fat 1 lb.
Cook tomatoes and seasonings together one hour.
Thicken and strain. Serve twelve portions to a quart.
TOMATO SAUCE NO. 2
Tomatoes ... 7 qts. Celery leaves . . 8 oz.
Onions, ground . 12 oz. Water 4 qts.
Salt 23^ oz. Cornstarch ... 1 lb.
Red pepper. . . % tsp. Fat 12 oz.
Tie onions and celery leaves in a bag, cook with tomatoes
and seasonings for one-half hour. Thicken and season,
removing bag of celery and onions. Serve ten to twelve
portions to a quart.
WHITE SAUCE NO. 1
Milk, scalded . . 93^ qts. Fat 1 lb.
Rice flour ... 8 oz. Salt 13^ oz.
Cornstarch ... 8 oz. Pepper 1 tsp.
Blend fat and flour, remove from fire, and slowly add
the hot milk, beating the mixture smooth between each
addition. When all milk is added and mixture is smooth,
cook one-half hour in hot water bath.
WHITE SAUCE NO. 2
Milk, scalded . . 9 qts. Cornstarch ... 10 oz.
Fat IK lbs. Salt 13^ oz.
Rice flour ... 10 oz. Pepper 1 tsp.
See directions for White Sauce No. 1.
SALADS
The following recipes give the proportions of mixture
required to make three to four ounce salads. Lettuce is
used for a garnish, and mayonnaise dressing, being the
most universally popular, is the one which it is assumed
will be served unless the recipe specifies a dressing, although
any desired dressing may be substituted.
28
SALADS
FRESH FISH SALAD
Fish 15 lbs.
French dressing No. 1 1 qt.
Pick fish into coarse flakes and add dressing.
Garnish with
Cucumbers, sUced (8 to 10) 4 lbs.
or
Tomatoes, cut in sections 10 lbs.
SARDINE AND CABBAGE SALAD
Cabbage, chopped 11 qts. French dressing
Green peppers, No. 2 ... . 1% qts.
chopped ... 1 qt. Salt 3^ oz.
Pimientoes, Sardines No. \i
chopped . . .
qts.
10
Mix cabbage with seasonings and dressing, and serve
sardines on the side of mold.