Cheese, ground .
Bread crumbs. .
Walnuts, ground
Onions, ground .
6
2H lbs.
4 lbs.
2 lbs.
5 oz.
Celery salt
Water, or vege-
table stock . .
Salt
IMoz.
12
2H qts.
2 oz.
Mix all ingredients thoroughly and season. Put into
baking dishes and bake one-half to three-fourths hour in
moderate oven. Serve with White Sauce No. 1.
VEGETABLE STEW
Kidney beans, dry
Lima beans, dry .
Carrots, diced. .
Turnips, diced .
Celery, diced . .
Onions, chopped.
Potatoes, diced .
IMlbs.
IM lbs.
2 qts.
2 qts.
2 qts.
Mqt.
4 qts.
Tomatoes
Rice flour
Cornstarch
Fat . . .
Water . .
Salt . . .
Pepper . .
3 qts.
5 oz.
5 oz.
10 oz.
10 qts.
33^ oz.
Moz.
Soak beans over night, drain, add water and cook one
hour. Add carrots, turnips, onions and salt, bring to
boihng point, and cook thirty minutes. Add other vege-
tables, and cook twenty minutes. Thicken and season.
Serve six portions to a quart.
WELSH RAREBIT
Worcestershire
sauce .... 3 tbsp.
Red pepper. . . 2 tsp.
Salt 4 oz.
Melt cheese, add to White sauce and season mixture.
Strain sauce if cheese makes it lumpy. Serve six to seven
portions to a quart on Toasted Mush.
White sauce No. 2 14 qts
Cheese 9 lbs.
Mustard .... 13^ oz.
SCALLOPED POTATO WITH EGG AND
Potatoes, peeled. 18 lbs.
Eggs, hard cooked 50
Cheese 5 lbs.
CHEESE
White sauce No. 2 11 qts.
Salt 4 02.
Red pepper. . . 2 tsp.
GRAVIES AND SAUCES 25
SKce potatoes thin, cook slightly, add White Sauce in
which three pounds of the cheese has been dissolved and
seasonings. Put into baking dishes in alternate layers
with sliced eggs, having potato mixture on bottom and
top. Grate or chop remaining cheese and sprinkle on top,
brown in oven. Serve six to seven ounces to a portion.
POTATO AND NUT CROQUETTES
Hotmashed potato 32 lbs. Paprika .... 3^ oz.
Walnuts, chopped 3^ lbs. Eggs 8
Salt 23^02.
Mix potatoes, nuts, eggs and seasonings, thoroughly.
Mold into two ounce croquettes, roll in egg and criunbs and
fry in deep fat. Serve two croquettes to an order with
WTiite Sauce.
Note. — Six pounds of Peanut Butter can be substituted
for the walnuts, or all nuts may be omitted and the cro-
quettes served with Cheese Sauce.
TOASTED MUSH
Cornmeal ... 3 lbs. Water 1 cup
Water 9 qts. Cornflour ... 1)4. lbs.
Salt 2Ji oz. Melted fat . . . 1)^ pts.
Eggs 8
Add cornmeal to boiUng, salted water, and boil 20 min-
utes. Cook in steamer 3 hours or more, and mould. Cut
into Yz inch sUces, weighing 3 oz, each, roll in beaten egg,
to which water has been added, then in corn flour and lastly
in melted fat. Arrange on baking sheet and brown on both
sides under a broiler.
Note. — Hominy may be used in place of corn meal.
GRAVIES AND SAUCES
CHEESE SAUCE
White sauce No. 1 9 qts. Red pepper. . . 1 tsp.
Cheese 4 lbs. Mustard .... 3^ oz.
Salt 1 oz.
Melt cheese, add to sauce and season. Strain, if sauce
is not smooth, and add Worcestershire Sauce, if desired.
Serve ten to twelve portions to a quart.
26
GRAVIES AND SAUCES
CREAM OF GREEN PEA SAUCE
White sauce No. 1 7 qts. Salt 3^ oz.
Green peas . . . 23^ qts. Pepper 2 tsp.
Add peas and seasonings to the White Sauce. Serve
twelve portions to a quart.
MOCK HOLLANDAISE SAUCE
Page 9
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
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Cheese, ground .
Bread crumbs. .
Walnuts, ground
Onions, ground .
6
2H lbs.
4 lbs.
2 lbs.
5 oz.
Celery salt
Water, or vege-
table stock . .
Salt
IMoz.
12
2H qts.
2 oz.
Mix all ingredients thoroughly and season. Put into
baking dishes and bake one-half to three-fourths hour in
moderate oven. Serve with White Sauce No. 1.
VEGETABLE STEW
Kidney beans, dry
Lima beans, dry .
Carrots, diced. .
Turnips, diced .
Celery, diced . .
Onions, chopped.
Potatoes, diced .
IMlbs.
IM lbs.
2 qts.
2 qts.
2 qts.
Mqt.
4 qts.
Tomatoes
Rice flour
Cornstarch
Fat . . .
Water . .
Salt . . .
Pepper . .
3 qts.
5 oz.
5 oz.
10 oz.
10 qts.
33^ oz.
Moz.
Soak beans over night, drain, add water and cook one
hour. Add carrots, turnips, onions and salt, bring to
boihng point, and cook thirty minutes. Add other vege-
tables, and cook twenty minutes. Thicken and season.
Serve six portions to a quart.
WELSH RAREBIT
Worcestershire
sauce .... 3 tbsp.
Red pepper. . . 2 tsp.
Salt 4 oz.
Melt cheese, add to White sauce and season mixture.
Strain sauce if cheese makes it lumpy. Serve six to seven
portions to a quart on Toasted Mush.
White sauce No. 2 14 qts
Cheese 9 lbs.
Mustard .... 13^ oz.
SCALLOPED POTATO WITH EGG AND
Potatoes, peeled. 18 lbs.
Eggs, hard cooked 50
Cheese 5 lbs.
CHEESE
White sauce No. 2 11 qts.
Salt 4 02.
Red pepper. . . 2 tsp.
GRAVIES AND SAUCES 25
SKce potatoes thin, cook slightly, add White Sauce in
which three pounds of the cheese has been dissolved and
seasonings. Put into baking dishes in alternate layers
with sliced eggs, having potato mixture on bottom and
top. Grate or chop remaining cheese and sprinkle on top,
brown in oven. Serve six to seven ounces to a portion.
POTATO AND NUT CROQUETTES
Hotmashed potato 32 lbs. Paprika .... 3^ oz.
Walnuts, chopped 3^ lbs. Eggs 8
Salt 23^02.
Mix potatoes, nuts, eggs and seasonings, thoroughly.
Mold into two ounce croquettes, roll in egg and criunbs and
fry in deep fat. Serve two croquettes to an order with
WTiite Sauce.
Note. — Six pounds of Peanut Butter can be substituted
for the walnuts, or all nuts may be omitted and the cro-
quettes served with Cheese Sauce.
TOASTED MUSH
Cornmeal ... 3 lbs. Water 1 cup
Water 9 qts. Cornflour ... 1)4. lbs.
Salt 2Ji oz. Melted fat . . . 1)^ pts.
Eggs 8
Add cornmeal to boiUng, salted water, and boil 20 min-
utes. Cook in steamer 3 hours or more, and mould. Cut
into Yz inch sUces, weighing 3 oz, each, roll in beaten egg,
to which water has been added, then in corn flour and lastly
in melted fat. Arrange on baking sheet and brown on both
sides under a broiler.
Note. — Hominy may be used in place of corn meal.
GRAVIES AND SAUCES
CHEESE SAUCE
White sauce No. 1 9 qts. Red pepper. . . 1 tsp.
Cheese 4 lbs. Mustard .... 3^ oz.
Salt 1 oz.
Melt cheese, add to sauce and season. Strain, if sauce
is not smooth, and add Worcestershire Sauce, if desired.
Serve ten to twelve portions to a quart.
26
GRAVIES AND SAUCES
CREAM OF GREEN PEA SAUCE
White sauce No. 1 7 qts. Salt 3^ oz.
Green peas . . . 23^ qts. Pepper 2 tsp.
Add peas and seasonings to the White Sauce. Serve
twelve portions to a quart.
MOCK HOLLANDAISE SAUCE