Quaker recipes

Dressing 6 loaves day-old bread 1 quart broth (may be made 1 pan cornbread with chicken boullion cubes) 2 bunches celery, chopped fine 42 pound melted margarine 2 pounds onions, chopped fine (may use bacon drippings 6 eggs partially) 1% cups milk Crumble bread. Add celery and onions and moisten with broth and melted fat. Allow to stand 15 minutes. Beat eggs, add milk, salt, pepper to taste, and stir into bread mixture. Add extra broth if required to moisten thoroughly. Spread 34 inch thick in greased pan. Bake 35-40 minutes. Cut in squares to serve. Rice Soak in cold water for an hour or longer. Drain, cover with fresh water, add salt and bring to boil and cook until tender. Allow about an hour for cooking. When rice is done, drain into colander and rinse with hot water. Green Beans Drain liquid from canned green beans into large vessel. Season with salt, pepper and ¥2 pound margarine. Allow to boil down until about % liquid remains. Pour beans into concentrated liquid and heat thoroughly. (For Cole Slaw see menu with Country Style Steak) Lis THE QUAKER CooK BOooK ee ee nS a ST SS TST MENU Country Style Steak Mashed Potatoes Buttered Carrots Cole Slaw Rolls Coffee Peaches — Cup Cake Shopping List — 50 Steak 50 servings, plus number serving meal Potatoes | 18 pounds Carrots 1 medium carrot per serving Cabbage 9 pounds Celery 1 bunch Onions 1 pound Mayonnaise 1 quart Evaporated Milk 3 cans Rolls 10 dozen Coffee 2 pounds Milk 1 quart, 1 pint half & half Sugar 3 pounds Flour 2 pounds Margarine 3 pounds Steak Season 2 pounds flour with 1% cup salt, 2 teaspoons pepper. Roll steaks in flour and brown in hot fat on both sides. Line a roasting pan with aluminum foil, place rack in bottom, and transfer browned steaks to roaster. Fold aluminum foil over steaks, put top on roaster, and bake in slow oven for one hour. Make gravy from fat in which steaks were browned. Brown Gravy 144 cups drippings 3 quarts water 1% cups flour Salt and pepper to taste Pour off clear fat allowing brown extractives to remain in the pan. Return measured fat to pan. Add flour and stir until smooth. Add water 176 QUANTITY and stir constantly until thickened. Boil five minutes. If too thick, add extra water. The gravy should be a rich brown color; but, if it is not, add Kitchen Bouquet as needed. Season to taste. Mashed Potatoes Scrub 18 pounds medium-sized potatoes and boil in jackets until tender. Skin potatoes, mash, add 3 tablespoons salt and beat until there are no lumps. Heat 7 cups (21% large cans) milk and 1 cup margarine and add gradually, beating until potatoes are light and fluffy. (If potatoes are peeled before cooking, use potato water to dilute evaporated milk). Buttered Carrots Scrub carrots and scrape. Cut in % lengthwise and boil in salted water until tender. Drain and add %4 pound of margarine, salt and pepper to taste and add a little chopped parsley. Heat thoroughly. Cole Slaw Grate 9 pounds cabbage on medium grater and stir in 4 teaspoons salt. Add 1 bunch celery, chopped and sufficient dressing to moisten. Let stand, stirring occasionally, for an hour before serving. Dressing for Cole Slaw 1 quart mayonnaise ] teaspoon celery seed 1 pound onions grated very 2 teaspoons salt fine Y cup vinegar 14 cup sugar ¥4 cup evaporated milk 1 teaspoon black pepper Put mayonnaise, onions, sugar, pepper, salt, celery seed into bowl. Pour vinegar and milk into jar and shake well, then add to other ingredients. Blend thoroughly and allow to stand 30 minutes. Equally good for potato or chicken salad. CANDIED SWEET POTATOES 25 pounds sweet potatoes 1 pound margarine 1 quart dark Karo syrup I No. 2 can crushed pineapple