Hr$u52

Itot HqIDLE?-loIlt9It'
WAR TIME RECIPES

WFTATI,ESS ECONOMICAL TESTED

BERTHA

*,J4ttt"tto*\

*'*ii*H",ffi""fd;.fl:%.fr&Ta$ffi bs**$'jn-'
(XtY
Ncr YorI

PHII,ADEI,PIIIA AND LONDON

J. B. LIPPINCCITT COMPAIVY

INTRODUCTION
the efrort to plao menus which comply with suggesand
tt"* ""Jt"q"fidenb of the Food Administration
ends, the reaoluces
finansial
meei
time
some
the
*frf.U
"t
Manager or Lunch Room Director are
oiin. fo.titotio"al
White much has been done to aid
;;;;-;;J^"st.
in practical
it i"-"-rf.*, Dttle has been published,
institutions'larger
the
of
need
..
io"-, to -""t tn"
-i-lir uJr*i^ las been arranged with the idea of oeeting
h.r

cottntoEa,

191.8,

rr

J. D. t

rpltNcqlr coup.aN.,

caused by the increasing nrrmgoing direct from college

people
young
f.. J i".tp";l*ed
positions now
responsible
oi t"uitrin* t"U*t to more or less
group feeding in
for
greet
demand
the
t"
nl
i.."Ti"":t"a
The
*iU?* n tpittt", canteens and community kitchens'
is to furnish recipes and suggestions
fr+f"f tni." who are trying to cope yilh the. prosent
increasing the variety of dishes which are
i"tt""
"li
nutritioug, economical and practicable-'
"rf"trUf".
.utip* under group headings' foods are

tn" -JtipU"ity of demands

;;-;;tilpo*
i"
lv
-;;liti"* ih"

,ouihlv classified according to tyPe6, that is' meats'

i""r""ai"t-i.ri"""*, meat Jubetitutes, salads' etc' Thic

P8tlllED Bt t. !. t rlptNccrt coIpaN,

r.T lEE WAaEINCTON AqU_ABr PBESO
PEILADIT,PEIA, U, A. A.

for each
,.r"g"iJ ttt* easy the selection of dishes
is
l" -.tf. It is not expected tha! th9 variety
menu
the
of
"
needs
the
""*.i
ttn"i""Uy completo to meet all
in difierent localities
--"r."tiU,it *itl the variety available will suggest other
it "-t"*a il"t, these combinations
*t* oi."ti"c ettractive the unusuel foods and olso'
those which should be conserved'
-"*"-"f
-.,q'"
"t."t"ni.g recipes allow for one hundred generous

tf"t"ad, thesJ
p"ttiJ"t *mii.tt for

the substential part of the meal' as is

INTRODUCTION

usually the ca,se where a,n d la carte metu is used. Eowever, care has been t&keu to state the weight or measuro
of each portion so tha,t one using the recipe may judge
wbether or not it is suited to tho needs of ttre pa*icutor
group. The recipes are adapted to the uso 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 insue a.ccura,qy 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,
snd in a large one table-size platform and balance scales
have proved adequate and practical.
Because cooks a,re apt to be inaccurote in measuring

small amounts and because it is sa,fer to uader_seasoi

when catering to large numbers of people, only the mini_
mum smounts of such seasonings as,salt, pepper, onions,
spice, etc., are given. It is expected that the cook wili
taste the dish and season
caters.

it to please those to whom

she

1.he recipes are chosen from those used and found popu-

lar at the Horace Mann Lunch Room, Teachers Coilege,

If they prove

will have

of value to othere the purpose of the

been accomplished.

wriLi

CONTENTS
PAGE

Rpcrprs ron SouPs

11

Rncrpos Ugrxo Moet

REcTPEB UeD{o Frsg.

t8

REcrPEs r'on

ME!.r SnssrrrurEs

Rtcrpns ron

GRAYTES

rrr'o Seucos

20
25

Recrppg FoB SAr,ADs. ' .

Rnclrpg pon S,r'r,,rl Darsgrxos
Rocrppg ron PuootNog.
REcrPEa Foa PuDDrNc SrocPs

27

ron C,gB
Rncrpo ron P.lsmY
Rrcrprg ron Qurcr BnPlos

39

Il,EcrPEE

31
33

40
40

ONE HUNDRED-PORTION

WAR TIME RECIPES

SOUPS
(Portions Ore-hall Pint)

BOSTON FISII CHOWDER

Fish heads and

bones
.
Water .

.
.

Celery leeves ,

Onions..
Salt

Potatoes, diced

8 lbs. Rice flour

15 qts. Cornstorch .
Fat
12 - oz.
r%. lbs. Milk.
Cooked 6sh '
2ll
,l oz.
.

6% sIB,

l0 oz.
10 oz,
r/a lbs.
5 qts,

2zl tbe.

oz.

Pepper.

Cook fish heade aud bones with celery ani.onione twenty

minutes to one-hau hour, strain sto-ck'- 8'dd p,ototoes aDo
seasonings, cook twenty minutes' thicken' add trot
and picked figh.

lllllx

CORN CEOWDER

Woter.

'12
8
Celervleaves,

8
4
Corn No.2 cans. l0
3
Salt .

Onioris, chopped

Potatoes.diced.

qts.
oz.
oz.

qts'

Pepper.

Rice flour

Cornetarch,

Fat .
Milk.

1 tsp.
14 or,
14 oz.
194 lbs.
6 qts.

oz.
Cook celerv leaves in wator one-balf hour' Strain and
add ootatoei a.nd onions, cook twenly miults'..Add
corn ind eeasoninss, and when mixture has bo ed' tlucken
end sdd milk beloro serving.
7

SOUPS

SOUPS

CREAM OF CELERY SOUP

unrous. .
Celery leoves

$plpt*

Bft

Potatocs, diced .

r"i|

'f.lTl,ii*'"1ffi
""1x"::*.".'*lt*r*ft
llo-t"6ii""i, *in"tos' season and thicken'

".d-;;;;;;;;":"

CREAIT OF SPINACE SOIIP

14
. 14

"f;i;

6ti""""vr.,i""'".

ilil""il'j#i

the 6tock strong tinough

-%oz'
oz'
77. oz'

' tz i2 fiht*r;;'*;.itt l?;

5 qts'
corn.
F:ll;;":
' "5iok ::::i%{"p.
one-half hou.r' add

Is/a lbs.

in wllich at least a half barrel of eoinach

,oaeNote:-Wate.r.
Deen cookect ls needcd to make

lnlit peas

:".'"xtt"Hl*.-;

soda
l0 qts. Baking
Tomatoes -a
Rice flouriXfiJJ". . . . I q'is.
lb. cornstorch' "
cj;;;.' .'...

oz.
oz.

.. C-ook onions and celery in stock one_half hour. strain.

Add mik and;[6ffiI

to flavor the soup,

oz'

SOUTHERN BISQITE

%32'. friff'1,".':'1":

l1":I3'"3$1;1'on'

Salt

w-ut"i.

Cook cc-lery,_ onions and carrots in the

threequartcre _ot an hour. Strain out vegetables, water
thicken with
fat and flour mixture, add milk

.17 gts. Cornstarch .

.l
lb. Rice flour
.12 oz. T"!...
.l

'
q Ots'
... !%
-qi"'ff$l"lo:': :: ,'4ftp.'
Elil"f-r:J*:"$' :^,h"'ir lihmi' :, : B':;
16 qts'

r-omuto"!

A^;H:

..

#tl"tu::.ll

POTATO CEOWDER

. 14 oz.
. . . -Irl^iii.

r !bs,
lb.
.-l%tbs. Fat.
\nik.:::::
::: $t',i;.:
Cornstarch

ingredic-n-ts together

nt.t

""o.n
i'aa coti
tntilIiii's ;'ft'.tt"i"'.
serving.

and white sauce before

MEXICAN SOUP

ground ' I lb'

stock. 22 qts. Onions,
4- .oz'
Salt
lft tsp'
. . s qts. Red qepper'
q oz'
Ca"rots, aicea. . e dt.' Rice flour '''

IUcat

..l'
beans,
bali"d
""ii,it,ii.
MONGOL SOUP

; ;,, Fli:"":'l::: ?

Carrots, cut in
2l
..
iif,".; . : : : |uT s"if':p'. :'.:. ::. :. L%Ey: : '? ;',;. $?.'. e;.:
,i^I;,:.
!ffi*':'
V'.!\. . . . . . a dts, CoinJtarcr,. :.

.5
"*,Tii".'".l
Toimatoes
-

Soak split pea:l over night, drain, add flfteen ouarte

warer, onloDs, salt aDd
-clery tops. Cook two hour6. add

stock. 30 qts. Salt,

Celervleaves, 1 Ib' Peoner.
Carrots. diced. 2/.2 qls' Riid flour
Greenneas. 2 qts. Cornstaxch.
I lb' Fat
Oniona'.
2 lbs.
Barley.

4 lbs.

Cabbage, shredded 7t/z

q*.

id

;;'.

rometoes end cook one-haU hour longcr. prcss throrish s

purde sievc. C.ook cabbage and carro"ts
Z louiinle'm?irl
rng_water, comblne the two mixtures, thicken and season,
Add the milk before serving.

C-ook

qts.
and onions

in stock -one-half hour,

"t.rots and cook one-hatt

other vegctables
thicken.

Mutton

lu'.

hour'

SCOTCH BROTI{

add
season e'no

4 oz.
%. oz.
l0 oz.
10 oz.
r)l Lbs.

10

Cook barley in- stock one and one-half ,o two hours. Tie
celery rn.bag and co-ok with barley, add the carrots one_
qu:rr[er Dour belore borley is cooked. $eason aad thicken.

.
4 oz.
I% lbs. Red pepper.
.
i is-n.
'
Celery leaves .
r'- lb. Ri";'fl;'.r'r. . . . ro
;::'
y*tq.
c"ii"t"rcn: ::id i,;'.
'romatoes.. .. . . re qts.
7 qts. Fat
iN IG.
unrons.

Cook all vegetables in wster I hour, thicken

^.
iJtrsin
through a pur.6e sieve.
"oA""Lon.

TOMATO RICE SOUP

lbmatoes

8 qts. Salt .
2l
::::
sT

'.'. 5

oz.

ff*'r:tr":
int;y,
8 oz. qori:it*ictr:
r%tbs. rar...... :; ;i ;;'.
it'.

[4H,:,
Celery leaves .

Rice.

,Cook onions and celery in water one_half hour, gtrain.

add tomatoes ond rice. eoot to.iy"nu-e

lad

seasou,

Jiir"lfidftH;

VEGETABLE SOT]P

.. .. ..
'1 ttl: Cornstarch
$ "'f
tlf*n
. '. . li ;;'.
\% .q!s.
iB: p;tp"r.
.t"E:.
i3i#rS'f3$..:,I
Cabbage,shredded tfu q.ts. {ifi:::
: : : : iy"tii.

:
fl.!,:15*;q'*a..
'l'urnips, diced

Itrce.

ll6lbs.

in the stock one hour. Tie celerv in

,
H"-*1"*-fi??rkh*lli,?-"iTl'f ia,*l"t"r:""',i-t"ili%.i
AMERICAN VDGETABLE SOUP
Cook,vegetables

Stock
Celery, diced

24
2

Pea beans
Lima beans,

Carrots, diced.
Onions, ground

night, heat stock and cook beals. in it

Soak beans over
-otttei
v,ig"tautes lnd cook one-hrlf hour'

tt-["fi"iJ. ii.i

Season ond tbicken.

SPANISH SOIP
6% gts. Sa.lt, .

paked beans

qts.
qts.

Llt2lbs.

ll/'2lbs.

2
I

qts.

qt.

Tomatoes

SaIt

II

MEATS

souPs

Pepper.

Fat

Rice flour

Constarch

6 qts.
5 oz.
14 oz.
r lb.
8' oz.
8 oz.

MEATS
CORNED BEDF HASI{

$alt
beef, tz -"!'ii,"i."l
lbs. Pepper.
..
sddk
pitil"-.i

Corned

s.",i'i i+
' 8

Onions,
'ilground

Mix

ib;.
o2.

" "

I-

'oz'

-thoT
qts'
7

ingedients thoroughly, adrl extra. m.oisture if

pa"ns, ind brown in hot oven'

"*il;;I.*P;;ili;ii-i*a*ea
or combination of meats mayte useot
Anv cooked meats
-;[ed
Meat and Potato Hash' chopped
"p"ppio
";ii'h"";".;iu;[
be

i""v

added for seasoning'

ROAST BEEF CROQUETTES

beef 14 lbs. Onions

ia lbs. Peppcr
""Lt""i -t qi". sait.
A;;;H;;":".

Cookeil

il"*iir"i

I1 9''
tsp'

tbsP'
potatoes,
with
mix
onions,
Grind meat and
.add-o!|gr
ineiedients.
mould, two and one-quarter oz' each' t{'o't. rn
""idi*tilu'"-Jtia
croquettes
trvo
Serve
fit'
itv io aecp
i.-"r
t6*the orCcr with Tomato Seuce or Gravy'
Anv cooked meat may be used, ald the lolxture named
for tdat meat. The seasoning may be vanecl by lmttrmg
tle peppers and onions or by addirg poultry scBSonrng' erc'

BRAISED BEEF SEARTS VTITII VEGETABLES

ltl oz'
lbs. Salt '
Beef hearts'. .22
'. -o'hct".

Egppq..
-%91.
oz,
Rice flour
9
t%6ts cornstarch' ' I oz'

Sffif":"':- .
Cur.i"tr, <iicea.
'. 2il qts.

c;;;il.;;:-.
I qt'
d;i;;":". : : : b'-;;.' coidwater. ald
wipe
drain

Clean hearts carefullv in a dish of water,

Brush generouslj, with meltcd fat' and ryi_ tl!?.,l
hoi oven 15 d 30 minutc8 or until bronn' uooK ln KeT'ue
of water to which onions have been added t'wo to tnree

dry.

MEATS

MEATS
bours,.or

lnlil tender,

nearrs lor tbe grs,vv. Add thc vcgctables after the

is thickened. St-ice ihe hearts ard ;;;i; tli; ;&;di;i" srevv
"d;;i,
over them,

STUFFED IIAMBIJRGEN ROLL

Ground

beef . 2I lbs. pepper.

oz.
'. 7'"V i;;.
Salt .
5 oz. Folito
Mix salt and peppcr with the meat"tum.j
and iork mixtu""
unur ,lt ts smooth
-and pasty feeling. Divide into threJ

pouud portrons. ! latten each portion into ten iach sou_ores

aDo spread one pound of stuffing onto cach. Ieavirie.roo
and one-half inches on a[ sideJ
ueing.

a spatula under the ln.ui

i;&;i;#"6;.4"b;
;;t"i"fi;"iJ
i;";;;;;;iJ

pressing all edges t-ogcther firmly.

"oJ-ioU
Baire
oven one to one and one-ouarter hours. Se.ve

or Tomato

BRAISDD SEORT RIBS OF BEET

Cook carrots and use one ot. of

rne rvarFr wrth hve and one_half qts. of strained stockirom

S8.ue.e.

13

:'3

19

;::
lB:: H,:l"i"'.,.' : : :
Fj:^iloji.'.a:
Xi'Jl'ii.ili""a . r lbs. Cornstarch"' q oz'
g#ffi'&:T'"h .n%ll;. B:'r'r;: ' ' ' t'ni!;'
'"s";;ib" across twice and cut in t$'o betvee.n each rib'
ot eo. Put into a kettle of boiling wate,r'
n"il,ll iJi
""1"f and *"-t,"u hours or until tender' Add
6l,""i".rJ"rv'iit'"
;i;1*?f 'n"ff
i:*i:""s""Ygt
;iH"j;'Jffi
':'".1*T'T1"j",f;
a

'

one piece meat, to

Portlon'

BEEF STEAK PIE WITH POTATO CRUST

*iili-Giar.j

POTATO STUFFING

: uzf,li; $l',1i"* ";fi,- thoz.

El?"'"Xlifi : : kZZ
: . : . rf
Beat egg slightly,_ add to the
potato with
"*!:'1":
il',i:1tlf.3Tis

oz.

seasoninss.

mlx rnoroughly,-and pack into greased pans, Browuin

rne ove[ or use for stulling meats or fowl.

Put beef in baking clish and cover with melted fat, brown
1" t*"niv--floui.t in a very hot -oven'- Put into
kettle. add watdr and cook slowly one and one-ha[ to two
hours. Thicken snd season'
Ssson Dot&toes &Dd beat uutil flufiy' Put meat mixture
into bakirig dishes and spread potatoes on top' lJrox'n ln

nri"!"

oven.

MEXICAN STEW
Kidlev

beans.
Beef, dut in cubes

Water

Salt

_g
15
9
g
72
2

lbs. Tomatoes 4 qts.

lbs. Red pepper. t%- t"i:
qts. Rice iour . . . 10' of,.'
oz. Cornstarch. t0 oz,
o,z. Fat
10 ;;.
lbs.

Onions.
Green peppers
,Soak beans overniglrt, drain, add water and salt. and
when.boltlng Bd-d mc&t. Cook trvo and one_half hours.
atrd orher tngrdtents. and tomatoes. Cook one_half ho#
and f,nrcken. Serve six portions to a quart.

Note,-Lamb, Button or chicken may be used in this

way.

SCAILOPED BEEF WITE RICE AND TOMATO

Onions,

Beef, cooked and

cbopped 2

Salt.._. ...
'. Tthlbs.
3
A1;1b;:. Rice stock
12
crumbs.
Bread
ljre
. 66'- ots.
ots.
'
4
Fat
2^

oz.

o2.

oz,
qts.
oz.

oz.

MEATS

MEATS

14

Cook rice, drain, and mix with mest and tomato. addi

Put in pans, sprinlile wi

*T.9lTSs and ncc.stnck.
butteredicrumbs
and biown

i;;;;.'3;?r;"#T;

ounces to a portion.

Note.-Other meats may be substituted for

beef.

Potatoes, diced

3
1
3
6

lbs.

Rice flour

lb.

Comstarch

Note.-Twenty pounds of

Fot

lbs.
lbs.

oz.
.

o2.

.14

oz'

Brown ox tails in hot ovcn, plrt into kettle with water.

and cook two hours. Add cairots, ;ri;;;, d;i;;:;;'r;
leaf a1d

salt.

Cook thirry

minutesLr-te"-i;il;#il
f"ji.
"T"6i;i;;;e

and add pototo-es. Cooli twenry mioui"s.

odd seasoning

if

needecl.

.. 12 !bs.
ib;:

[alt,......

. i% ihc
. 14" --"'
5 oz.

9. .oo'
chicken. ? lbe' Gelatine '
2tf
oz'
Salt '
Sto"t
, 5,th. qts.
lt'4 t'sp'
Pepper6up
cnopp"d
Fi".iiev,
of chicken' Soak
and dice light

c,.;"d autl-t"ot

$#;.': :::.

Gnavy

Stock

niceno'u"'

Inpsl

selatine snd dissolve it in stock Add meat a'nd.seasonngs'

I{old and chill. Sewe with Meyonn&lse dres3lng or letly'

MUTTON LOAF
Mutton. eround. 12 lbs. Salt '

. e lbs. Pepper '

"i.i-ut.

2th oz'

%o,

10

bread in cold water and wringdry,.add the raw mut-

pepper.

l1l

SCALLOPED CHICKEN AND CORN

Cooked chicken
Corn No. 2 cans

undressed chicken is needed'

Cooked

Eggs.

tsp.
i"i':.
:
f;,i;jfur;,;,; : ,B 1ft.
*,rud,{ti"iiff ;sitf *rl;i*r,*nii-*ii;
F-ili{f
layer
of
the
f"-:,"1i1,:*:1-,m";"u,ti;i1i*;*llrlr]i:*
to
seven ounce portio;s with gravy.

f9!atoe+eookedt2
31,t":'t6:":"1
3,zt?

coln

MOLDED CIIICKEN LOAF

iitli-ti

HAMBUNGER ROAST

Cooked meat..

If

fJt :?y,Tf; 5; ffi H,:l;i*il:',fi tf f ii:'3i?'JiT*t

brown in oven'

BRAISED OX JOINTS WITII VEGETABLES

Ox tails, cut at
,
Bay leaf
20 lbs. Salt . .
Jomts
8
oz.
Water .
12 qts. Pepper.
\/t oz.

Carrots, diced .
Onions, diced .
Turnips. diced

Dice chicken, add corn,-gravy and seasonings'

15

fiilff";*;,: '. rr%\i'. ff":'l,t:

-t'at .
4 oz. sati....

.4
qts.
5 oz.
, 5. oz.
. 10 {'r oz.
.1o2.

Soak
ton. season. and shape into tbree and one-har - pouno

loaves. Bake one hour iu a 4oderately hot oven'iaetlng

'l
with melted fat and water. Scrve with Grayy or omat'o
Sauce.

MIITTON STEW WITE VEGETABLES

314 oz'
Mutton, lean . 15 lbs. Salt .

iv'"i"il .-. . .
Carrots, diced.
furnipJ. aiced
Onioni, sliced .
Potato6s, diced

a qLs. I'eppeg.
'l-14 oz'
oz'
3 qt8. Rice llour
2% qtg. Cornstarch. 8 oz'
I qt. Fat
6 qts.

Cut thc mcat into cubcs and put into kcttF.of boiJing
water. After it has coolted one and onc-holf hours add

tutnips and onions, cook forty minutes, cnd add-potatoes'

Cook twenl,y minutes, thicken and se&son' Serve $x
portioDs to a quart.

16

MEATS

MEATS

SCAILOPED CHICI(EN WITH POTATO

Cook rice, aud mix with ham and wbite -sauce'. season'

ANDGRAVY

7
Potatoes. neeled. t8
Bread cri'i'.be. 12
Fat
4
Cookedchicken.

Slice eqgs, put mixture and eggs

Gn,rvr

tbs.
lbs.
oz.
oz.

Stock
10
Salt.
. . 2% oz.
Pepper.
I tsp
Fat
L% llis
Rjce flour
10
oz.
Corastarch. l0 oz.

Cut potatoes into coarse dices and cook. Dice

Make gravy, mix with potetoes and chicken. and

dressed. 54 lbs.
beane, drv . ael lbs.
Corn No. 2 caa . 7
Tomatoes 4 qts,
Iri-a

Cornstarch

Salt

b
6
3

Pepper.

oz.
oz.
oz.

rA oz'

to make the 7 qts. Thicken.

Thicken. Add
dd all

;;g;irti.

CREAMED EAM AND EGGS

. .- 7 lbs.

White sauce No.

I g

qts.

Eggs, hard cooked 50

. 9rild or Cice ham. Cut eggs in holf, lengthwise, or chop.
Add the whrte s&uce and Berve on toasted mrrnh or with
stea,med hominy or rice. Serve 6 to 7 portions to a quart.

SCALLOPED

IIAM AND

ground. 4
Eggs, hardcooked 50
Rice, dry.
4
White sauce No. I 8
I{arn,

lbs.
lbs.

qt8.

EGGS

12 lbs.
24 lbs.
L oz.

Red PePPer.

White sauce

tsp.

If mixture seem-s

if

desired.

SAI]'IED LIVER WITE ONIONS

liver . 15 lbs. Onions.

. 10 qts. Rice flour
Water ,
Salt. ,., Zrh oz. Cornstarch.
1 lb.
Fat .
Beef

.
.

8
8
8

qts.
oz.
oz.

Slice liver into 94 inch slicee, lay on greased baking pal

and brush with delted fat (bacon or ham fat preferably).
Put under a broiler or in a very hot oven tetr to fiftD
minutes to brown. Cool, and cui into cubes. Slice onions
and nut into roastirc oair from which liver was taken and
brown slishtlv. CoJIi liver in part of tbe water one and
one-holf Eourl. add onions. ana rinse roasting pan with
remainins \vatir to dissolve all meat juices' Cobk one-balf
hour, thicken and season. Serve 7 portions to a quart.

MOLDED TONGUE

WITE RICE
%tsp.

Red pepper.
Bread crumbg.

Fat

Hem. sround .
pot"[oi", mashed

quetGs to an order wit'h white sauce.

Note.-Green pees or porley may be addeil to the sauce

vegetables end season. Cut cLickeu as for fricassee

ing gbout 2 oz. of chicken and two-thirds c,up
mixture to a portiou.

4am, cooked

EAM AND POTATO CROQUETTES

Mix oototoee and ham and seasoning.

C.lean and cook chicken, soak lima beans over night

coot in eome of chicke" stock. Drain, measure stock,
stc

add enough
edcl

baklDg dlshes rn.alter-

stifr. aad white sauce' Shape into 2 oz. croquett6, roll

in e'sc and crumbs and fry in deep fat. Serve two cro-

SOUTHERN CHICKEN STEW

Stock
Rice flour

in

nate laiers, having rice 'Jixture. on bottom end^top'

$[tit'rr.rJ *idn l*tteied crumbs, and brown in oven. Serve
6'to 7 oz' to e Portlon'

Soli

Put into baking dish, sprinkls

sprinkle with buttered crumbs
crul
brown in oven.- Serve 6t/2 oz. lo a portion,

Chicken, un-

17

12
4 oz,
ozi,.

Soak selatine. heat stock and dissolve selatine in it.

Add pariiev and toogue, mold. Cut into 3 oz' elices and
serye on lettuce leaf,

FISH

FISH
LIVER I,OAF

[ver

. 12 lbs.
Ilamburger meat,
raw 6 lbs.
Esgs.
. .12
Beef

Salt

,"*35J:Lii,"lliiit"1liff:":ffi
!ii{r!1"-6i
ffid;;i ih"" p"tatoes, add Eound-fish ard seaeonings'

Yt

Cook liver in salted water to rvhich a few onions. car

and
d celery tops have been added, Cool and e.i"a.'ud
erind.'add
beef
beef and seasonings, and mix thorouehlv.- Sh;rne
pound
tbree
loaves, brush with melted Tati
Tat" and bJ[
bjke
half hour in hot ov6n,
oven, bastins
basting wit
with some of the liver
Serve with Tomato Sauce No. l.

SCAI,LOPED FRESE COD AND RICE

Salt

Pepper.

30 lbs. White sauce No. 2 8

41/z lbs. Bread crumbs.
12
41/a oz, Fat .
4

SCALLOPED SALT COD AND RICE

cod
dry.

I
White sauce No. 2 8
Rice,

lbs.

4%lbs.

qts,

Pepper.

Bread crumbs.

Fat

t2

oz.
4 oz.

Soak cod over night, drain, cover with cold water

let come slowly to a boil, remove from fue at once. (

rice, mix sauce, seasonings and flaked fish with it.

into baki"g dishes, cover with buttered crumbs and i
in the oven, Serve 6 to 7 oz. to a portion.

cooked .

14

Ibs.

i'otatoes, mashed 14

lbs.
cup

Parsley, choPPed

Salt.

..

Potatoes,

I
4

)4 oz.

3
2

oz.
qts.

oz.

SALMON I,OAF

.L2 lbs.
Salmon. .
Breadcrumbs, dry 3% lbs.
Eggs. ...12
I oz.
Salt.

oz,

Pepper

White Sauce No.

3,

il

l%

t'gP .

needed.

Soak bread. wrins dry, add fish us6 seasoningB, mix

thoroushlv. wbrkiniit tir'a pastv consistency' Put into
butterid Edkiuq disE and brown iIi the oven. Serve 3fi oz.
portione with Farsley, Celery, or Green Pea Sauce.

CREAMED SHRIMPS WITE GREEN PEPPERS

Shrimps, dry (No.

c.&ns).
Green peppers,
chopped
I

lf

FISH CAKES
7%lbs. Salt, if

cod
needed
rawand
Pepper.
peeled .
. 22ll lbs. Butterine.
Eges.
. 15
Salt

FRESII FISII CROQIIETTES

Fish.

oz.

Cook and pick fish, cook rice, and mix all rvith sauce
seasoDngs,
rsonings. Put i::to baking dishes, sprinkle with buit
crumbs, and brown in the oven. S6r.ie 6 to 7 oz.
N.o!e.;Any freeh fish or combination of fishes may
used in place of the cod.

Salt

lH$*k'":m;i["+;*,1'*;1"9"'i3l:';.fi ilKg":

Grind the fish,' add potato, white sauce and seasonings,

Shape into iwo oz. croquetteg, roll in egg
'"ii-thorouehlv,
frv ln deep fot. Serve two croquettes to
aild fry
LJ
ond crumbe, aird
".umbel
Sauce'
+.he order
nrder
Parel
with PareleY
ihe

FISH
Fresh cod, raw
Rice, dry.

19

Wbite

lbs.

ll4

sts.

sauce

No.2

' 10

qts.

canned shrimns are used. eoak them one-ha.lf hour

in

icc water. drain and mix wilh other ingredients' serve

with etea;ned rice or hominy or on toasted mush.
Note.-Green Deaa m&v-flavored
be used in place
-moy of the peppers'
Salmon or other'hiqhlv
be eubstituted
fish
for the shrimps.

MEAT SUBSTITUTES
GRILI,ED SARDINES

Sordings

IJ., y

cans.

Tomato

Sauce

No. 1
10
Arrange sardines on flat sheet and broil five to
minutes to beat through. Serve on Toasted Mush
32

SUBSTITUTES 21
fi:f*B?3i ffi".H*no?*"*if,ffii ttr* ","3liil $f".
5"1'1ts
fu"s:*tl':*:mr-"qst,,xFil"'if
Sirvo 6 to 6 oz. Portions.
MEAT

Toma,to Sarrce-

SWEET POTATO CROQUETTES

MPAT SI'BSTITUTES

. .'. . .

BAKED KIDNEY BEANS

,14

.3
.t

.1

Sugar
Ibs.
ozoz.

Water

Fat

.t%

Add seasonings, put into covered i

and bake_ten to fourteen hour8 in a slow oven. Add wi
as needed to keep beans covered. Bacon, h; ;;G;i
mey De used. serve flx portions to a quart.

BAKED LIMA BEANS

fat 8

lba. Water to cover

oz. Pepper.

Bacou or ham
oz.
Soak beans over night, drain, and cook in salted u
unut tender, &bout one a.nd one-half hours. Add fat

seasoninE, put into open baking disG-;;h li;ild'

cover and bake oue-half hour in hot oven. Serve sii ou
. portions with Mock Hollandaise Sauce.
Note.-Yellow split peas may be baked in same
and eeryed wlth bacon or cold slaw.

CARROT AND GREEN PEA LOAF

n peas, dry .
Oarrots, cooked .
Rice, cooked
Gree

Onions, ground .

I-lhll

I tllt

61y'.lbs.

lol4lbs.

6tl

Salt

lbs.

Bacon

oz.

Eggs.

lrrrtrn**rE

tl oz,
12 oz.

Pepper.

fat

..

?,0

9{, oa.

Cook. mash and seagon potatoes, shape into tqo oulc.e

fry ia deep-f$'

i" egi a",i "ru-ui,

u" order with bacon or White
""o"oYr1?'ti.,*torI
$fi;#;'";G;"ttl-Jto
antl

Sauce

beans over uight, drain, add water to cover.

.borlS^a!
filteen minutes.

I.jma beans, dry , l21l

Nalt . .4

3'2ftlba. {ut ' .4o2.

lt6 oz. Pepper.

nes. peeletl.

No. 1.

T.RIED CORN MUSII WITIT CHEESE

. 4lllbe'
Cheese,
Re{ Penners'
. s lbs'
16 qts' choppec ' ..12 oz.

Corn
- meal (gran-

,itrt"ai. ." .
'Wate
r.
Salt

oz.

Cook corn meal in ealted water two houtS ot more'

crind cheese and add' When cheese is meltd se&son au(I
frold. Cut into two ounce slices, roll iu egg and. cnrrrlDa
and frv in deeo fat, Serve two sliceB to 4n order wrtn
fomat"o Suuce No. 1 or White Souce No' l'
mush- and
no1".-il" cheese mey be omitted from the
ed f6"
for Cnu"*'Sau""
Cheese Sauce io
do serve with it in place of the
u"ia

Tooato

Sauce,

VEGETABLE EASII

14 lbs,
. 4tl lbs.

Potstoes, cooked
Carrots, cooked

Turnipri, eooked. 4r/2lba.

Beets, cooked '

Bacon fat. '

Sa,lt

. 4rfilbe.
.1lb.
,4 oz,
. 1 tbsP.

Cabbase, cooked A%lbs.

Pepper.
Onionrl lround
Onionsl
2 lbe.
Chon i,eeetsbleg coarselv, mix all together.and season,
cookedif -qoisturri
.dinri stodi< in which vesetables were ?"ot"a
-mor,qtuls
"aiiii"l""i.'iif
is neeEed. Put into buttlered baking disbes and bake rn
hot oven to brown, Serve 6 oz. to a. portion.

srnrnd. 2
iT'iii;-;;6i"bt";

;;*

MEAT

MEAT SUBSTITUTES

22

Pepper,
lbs.

3%lbe.
cup

Egge.
Bacon fat

Bread crumbs.

7% qts, Fat
5 oz.

.t2
.1
.12
.4

over night, drain and wash, add g ots.

.ler, 2
z oz.-of
yater,
oz. -of lalt
ealt and book
cook ZtA
Z)4 fo
to g [o"'.s
houis ;or untii sr
gram, gun{,_ add other iagredients and mix t
Put into bakine dishes and snrinkla hrlnreitop.
*H**Jfl
Bake
houlin moderately hot. ovenand
5 oz. ta a portion with Tomato Sauci"lfo'.-rl
Soa.k_peas

!,#l-{kilh.r*-r##:,1\1r:l*?i$!!'j
E
8
2
I
8

qts. Bakinq eoda

%
lbs. Cornsiiirch .
13
tsp. Rice AJui . . . l3
oz. Fat
1%
qts. $i..:.::
6
.

Melt cheese and add to ffiite Sauce, season. Thi

tomato juice, add baling soda aud salt.'. Combine ihl

mixrurei. Sirrve on Toaired M,iiii. -ii"di:f;";i;;

a qt.

RICE CROQIIETTES
Rice, drv.
TVhi[e e;uce No. 2

Red peppers,

lbs.

2%Cts.

Salt

Greea peppers,

chopped

White sauce No' 2

Salt

..

Cheese Sauce.

peppers and serye as fritters with jelly.

10
5

qts'
o2.

2 tsp.
Red pepper. .
pounds
cheese into seuce'
melt
three
three
rice,
m3lt
drain
:
and
Cook
alternate
uia *aJio ti."1 Put into.6aking dishes in
havine rice miiture ot bottom and
'"fi4;;ilF"*mainddr of c\epse, qnd eprinkle on
of pans. Brown in the oven. Serve b' to I oz' tn a

;ffil!;,i;4s.,

SCAILOPED RICE AND WALNUTS

. . '.

5
drY. Rice. drY.
Ilice,
I. - lqs.
IVrlirutC, chopped 2),f- lbe.
wr.-tl" *'itn" Nb.
i{b. z
2 10 qts.
ivlitesuuce

lF..

fi,ed
PePPer'
R"d
IJre&d crumbs'

Butterine.

12
4

y{uts

tsp.
oz.

oz.

an{

seaeonincs. Put into baking dishes, sprinkle wrth butkrec

crumbs ind brown in the oven. srve stx to Eeven o'' lo a

poftion.

BAKED FRESE TOMATOES ON TOASTED MUSH

12 oz'
Bread crumbs '
. 50
4 oz'
WniG sou'ce li". Z f O qts. Fat
Wash tomatoes. cut out stem and blemishes' Cut in
nuU.-".o."*ise. aird put on buttered bnking sheet, cu-t
surfice un- snrinkle with buttered crumbs. Bake in qurck
o*o iitiit'tt"-"t"a tlrough. Serve on Toasted Mush with
White or Cheese Sauce over them.

Tomatoes. larce

chopped .
6 oz. Red pepper. l%
Cook
and
drain
rice, mix with other incredients. r
_
ipto _two oz. -croquettes,
roll in egg and clumbs a;d
-Serve'two
croqu"ittes to o poriion
{ry in deep fat.

Note.-Omit

dry. , .. 50
-l lbs'
haird cooked
5 lbs.
tegsc....'_

Cook and drain rice, mix with white sau,ce,

TOMATO RAREBIT

I
uheese
pep-per.
Rcd
Mustard .
Tomato juice.
White Sauce No.

23

SCALIOPED RICE AND EGG WITH CIIEESE

GNEEN PEA IOAF

11

SUBSTITUTES

SAVORY VEGETABLE LOAF

Pea beans.

drv

10

lbs.

Eggs.

lbs, Sase.
lh. salt .
lb.

0a.
ILl4
)t2 oz'
2 on.
Bacon fat
1
Stock from beans 4
%, oz.
the stock,
s
Soak beans over night, cook,
rck. drain, saving
qnd
exare stock, if needed.
.d grind. Mix all
ts. ;dd
add-e-xtra
all ingredients,
one
one-haU to oDe
Put mixture into metsed Dans,
bake one-baf
ni. and ba'ke
hour in rnoderatelj
rnoderci.elJ ouick
quick o-ven.
<iven. Serve with tomato sauce.

Bread cruirbi.

qts. Pepper.

24

MEAT SUBSTITUTES

GRAVIES AND SAUCES

VEGETARIAN ROASI'

Corn pulp No. 2

can,...^
grouud

Cheese,

t2

Zt4lU".

crumbs- 4
ground 2
unrons, ground S
sread

t%

Wa,lnuts,

lbs.

2%

lbs.
oz.

ilri,'tr"?';;J#i,*$i?tl'#Ttrl*H##1"ff'q
ffii
Fll"T,* :*gi"[,;r"**T'Hs'Hi si.Jli:""T
to seven ounces to a portlon'
XL^l" ou"o.

S6rve eix

t$."Tff"",il*"0""7
l#.i:Hrt"-l"S{ff-.'1"i:ii3"rf
wft#siiii! iVX]'t

modorate oven. serve-wi-ti

VEGETABLE STEW

q-ueitei se"ved ivith Cheese Sauoe.

TOASTED MUSE

3 lbs.
9 ;t"
zuii.

Cornmeal

Wster
Salt .

Egge.

water .
Coln flour

1, . _.Ip

.
Melted fat .

lY,z lbe'

tt4pts.

Tdd cornmeal to boiling, salted water, and boil,20 mirmo-re, a-+q mould' uu[

utes, Cook in steamer 3 hours or

into % inch slices, weighing 3 oz. each, roll-rn

W.ELSE P"AREBIT

tsp.
oz.

lJea'ten egg'

to wliiCh water ha6 been added, then in corn-fiour &no taa[ry

in melted fat. Arrange on baking sbeet and brown on botn
sides under a broiler.
Note.-I{ominy may be used in place of corn meal'

GRAVIES AND SAUCES

CHEESE SAUCE
White sauce No. 1

SCALLOPED POTATO

WITII EGG AND

Efi!::",?i.'"Tl?1,li,::
5 lbs.

Cheese.

CE

$ii:ji:.:.:. .:'i

Rea pepper.

tsp.

I
4
L

qts.
lbs.
oz.

Red

pepper.
.

Muetard

1- - tsP'
Yz oz.

Salt .
Melt cheese. add to sauce and season' Strain, i{ sauce
is not smooth. and add Worcestershire Souce, rl desrrec'
Serve ten to twelve portions to & quart.

26

GRAVIES AND SAUCES

SALADS

CREAM OF GREEN PEA SAUCE

I 7 qts. Salt .

White sauce No.

ureer-peas. 2% qt$. pepper. . .. z

r-*9t ffn"*uriT1ilXfl to th; white seuce'
MOCK HOLLANDAISE SAUCE

MEXICAN SAUCE

Tomatoes

. . . ! qto. Green pe

Milk. acslded .

s,fl:oi'
fi?llfu .'. : ?
"T
S oz.
{a! . . . . . . 9 oz.
iri
uorngtarch

UDrons,

A^,r,

Dr^^ flour
Rice

I oz.

Mixe?

Bro*n oi

Milk. scalded '.

i;;;'------ni& no* .

SPANISH SAUCE

qts.

tb.

12

oz.

l%

qts.

Tie spice in bag and cook with tometoes,

lt ot .
9ft qls' Fst
'

t1 oz.

Jalt

1 .lb'

\YzPz'
1bP:
;;'. Feppu''.." slowlv
add

'i"tJtiti"" -r'""tins'the
nolur, iu-oo" from fire' -and
il"i.i -iir."ta
Dixture smooth between eacn
x"''fr ff :.Tfd'ld""itHll',i':'i:T;"4;;
lH,ll;-Si},f
addition.
dJt ,i'id-t iifl"* in hot water bath'

Red oeor

chopped

WSITE SAUCE NO.

2%

See

wa.ter.

on]ol:: tuteen mlnutes,. add peppers and seaioaingsi

uuctren. serve ten to twelve portions to a quart. - '

9 qts.
1v- lirs.

10

directions for

oz'

Wlite

Oornsta.rch
Uorns

Salt

PePPer'
Sauce No'

l'

10
ltl
1

oz.
oz.
tsP.

SALADS

3%

I
I

WHITE SAUCE NO.2

or.
o2,

#elir#f
*tl*F.'il'""i'r*[1i"'.'HH:"+J#i;E
*iJti'liii'ii$'i6prr"'JJtt'":,H,:*1, ji[i,Trffi
willbe served unless the recipe l.
any desired dressing mcy be substituted'

f,

SALADS

SALADS

FRESII FISII SALAD

Fren^chdressing No.

r--. . :: . . :: :
flakes
and u,rit

c"*i5,f*#d"oarse

,i"";rid.

l5
' I

'

Cucuubers, stced (g to f0)

Tomatoes, cut in sections

or

10

SARDINE AND CABBAGE SALAD

uaooage, chopped
Qabb-age,
chopned ll
ois French
Fronah .t-^^^:__
qts.
dressinp
Lireen pepperst
nehnFrF
\rre_en

R ots, PimientoeB 12 o2'

O tbs. choPPed .
%, qts. Green PePPer'
-.
cut fine
choPPed"
2'- ;;-.
' I lb'
2 qtg.
No. I
ili*pot"to"",..".*"**:":l:TT#*t""','*.d;?H?S
th.ei, ou".e portions, and

.
I qt. Salt
* cbopped
rrmrentoes,
r !rrenroes,
- qts. Sardines No. Yt
. . sZ
cars
,c*9PPe$. .
.itni#$d,g.'#i
a,i..r,is,.,l?
and
sardines
mf.,.f*tgb SX'#fr:frl*. and dressing,
.

#"ffiil;-itor -pi-i"otous

MOLDED SALMON SALAD

Sabnon No. 1 csns

(u lbe.)

Gelatine

.r8
Sugar
.
8
Xugar...
Uornetarch.
2
?

8%

Vinegar

6rs. diced

No. 2

MDXICAN POTATO SALAD

diced

#ti"3;"t"6i,;;io"

.garnis

and pepf ere mixed'

VEGETABLE SALAD NO. 1

oz. W;4"-".:::
4t4
3 qts.
3 ots. Strinc beans
Carrots, diced.
M,,.+-*,r . . .
or, tVustatil
g
l%t
dressing
ritn.
Freudh
Eggyolks (Bcupe) 86 ^,
:
3a;;:
F;i;i#.:iffia: 3 qt6. No. 1
Salt
1 qt.
oil',i,-riltii,"-.'"1 -ixii;.
'
f,i-r Uelns cooked.
ii.
o,.
-. -. -.
i?T
:
:
.
i,d*.:
lu
t%
i!;
2 qts.
MiT:,,.1,,i'.'.
3 .ik. Beets, chopped
C*e"
i*.
ilE&ifiBffl*i.al3
scald ni lk, pi.x q.i," iiiiira i.itfl J,il
ftli*'"U vegetables eicept beets, and Pariuate with
.rri"iift -t"'?iff ^&""i-Yffi
French dressiig. Arrauge on lettuco and g&rulsh wtn
lii,"#otf;H,fi',*
4%

'-

- Moti-,"a
''--''
"i;ig"' 'iia"iLiil#" iiir

lastlv, add vinegar and salrrionli:9,_

Serve
Derve. on lgttuce and
Earnieh with ooo"_

chopped beets,

.L\orc.-pota,to salad may be served"with

it.

WGETABLE SALAD I.IO. 2

MOLDED SI{RIMP SALAD

Shrimps No. l%
': f2
^.cans (6 lbs.)

Olive
.-1"--1:1r,
m'eat,

,c^njnle.o,
:
Sweef
pickles,

_
2

Sugar

Cornstarch .

Oil or butter
-

Tlratel

(8

l0

oz,

12

or,
or.

cups Esa
volk. .
Ees yolk.
6
Fi-di"
i ti d",
cups
t2
,
l0

oz.

or.

2
$*;., q
*"*li{t"i
o2. J"j.i:"::::
:I::9...' I pint
Vinegar
Red peppir.
,"$?;f

qte.

String bean
diced.
4lbs. SPanish onions,
l2)'.
sliced
Celery, dided .
4 qts.
TomitLes--. . .
+ tbs. French dressing
No.2 ,
Cucumbers.

OB,

to

qts'

L'/2 tbs'

qt.

vecetsbles except, tomatoes, add dressing,

tomatoes cut rn gec'
anarge
&rrarge
ra.nse on lettfrcc
earnish with tor
lettuce and garnish
tions.- Serve twelve portions to a quart.

Mix all

PEACH AND PRUNE SAIAD

Prunes, dry.

6lbs.
'

Cooked

slicd

Peaches, - qts'
-.
8

SALADS

30

SALAD

Soak, cook and stone prunes, a,rrange on lettuce

peaches

50-60 prunes are used serve ihree to the

PEAR AND CHEESE SAIAD

canned.

9 qts. Cheese, cottage .

Z
Season,cheese as desired, arr&uge pcars on lettuce e
put a bsll of cheese in hollow rvheie 6ore was removed,
make into one ounco balls and serve oo lettuce beeide
Pears,

pears.

_ Note.-Fresh

pears m&y be used for salad in this

.l.t ls not necess&ry to remove skin of pears.

. ' I .-....

lbs,

Cottage cheese , Z
.. Soak, cook and stonc prunes, bcing careful not to I
12

thelr sb&pe. $eason chcese as desired. and shane into

ounce balls
ouDce
Datu) wrxn
with spoon altd
and arr
rrrangc on lettuce r;jtb D;r
around

it, or stuff the prunes.

EGG AND BEET SALAD

Beets, chopped

french
No.

chesslng

12

lbs.

lfi:"; A,*:.f";,,
4 lbs'
iii$".t., choPPed
wibh
miied
-ivod

French dresor
(2) Pimientoes
cut ln stnps

LIMA BEAN AND CARROT SALAD

beans,
cooked.
Qarrots, diced.
Lima
__

qls.
6 qts,
8

Salt .
Mix beans and carrots with dressing and

two to three ounces to a portion.

2"

qte.

C-e.lery,diced. 4qts.

French
No.

l.

chopp6d

70)

lbs.

1% lbs.

quarl,rs,

'

17 lbs'

nortion. Garnish with

olive

meats,

.
(2) Green neas
chopped
or

(3) Cotta,se cheese

. 5lbs'

if small,

Use rounded tbsp' to

3lbs.

4 qts.
Use heaping tbsP. to
a portion.

(4)

portiou.
or

diced

4 qts.
Celerv.
Usd heaping tbsp' to
a Portion'

HONOLULU RELISH

. . ll4 ctrps
Vinegar
qts.
Mayonnaise ..2
ou[ces
two
serve
oud
Grate the carrots, add seasonings
to a portion.
. I lbs.
2th oz.

Salt

. ,

seasou.

dressins

.l

l%

Olives, chopped .
2 q-ts.
Mix
all
ingredieufs
with
dressing, and sewe three
.

to a portiou.

ltl

(4) lValnuts,

to*uto.s into

SATAD DRESSINGS
BOILED SALAD DR.ESSING

CABBAGE, CELERY AND OLIVE SALAD

Qalbage, shredded 8

cut

or-eighth,q, if large'
lour Pleces rc a
to
three
using
lebtuce,
on
arrange
nnd

tut

Raw carrotg

French dressine
No, I
.-. trA

or

,or

14 oz,

if

PePPers,

chooned
in riigs

TOMATO SALAD

(50 to
Tomatoes
-

3 cupg

M-ix beets wil,h French dressing and aranqe in trvo

molds on lettuce. Garnish $.ith tralf an eggicuCin si
or chopped.

(3)
' Green

1 cup

sing

?1)

Eqgs, hard cooked. 50

15 lbs'

and moisten with milk or cream'

PRUNE AND CI{EESE SALAD

Prunes.

31

COTTAGE CI{EESE SAI,ADS

in the center of mold.

Note.-If

DRESSINGS

..12

EecF.
Rice flour

Cornstarch
Sugar

oif

lfu

.
.
Vinesar
Redienper.
Milk: :-. .

Salt
oz.

.2o2.
..12 8l oz.

cup

Musta.rd

lll oa.
I oz.
6 cttps
,6 tsq.
2 qts.

SALAD DRESSINGS

PUDDINGS

Mix.dry i:rgredicnts, heat vinegar and pour on the

RUSSIAN DRESSING

lngredreDts, mix_smooth and cook until tLickened. I

slowly on to the- beaten yolks, and cook in water bath r
eggs are cooked. When miiture is cotd, add'ihe
Cream Drcssing, add whipped cream
-.Note.-For

ol mllk-

FRENCII DRESSING NO. 1

I qt. Salt .
9ottonseed oil .
.

vrnegar

pt.

14 oz,
7u .,;lila Salt .
ZY iip" WhiPPed $eem . 2rA cups

ioien,toes,
'.ti'ip"a."

pt.

Red pepper.

oz.

A;ift*l

beat before nsing.

qil ...

vrneg&r
Pge yolks
Mustard .

3 lbs.
7 qts.

Jl;;"

ffirr,

2rh, qts. Salr.

cup Suqar .
4 - Red pcpryr.
14.

*,d

Lemon juice
I/, cups Mustard .
%
Thin cream ltA qLs. Red pepper. %
Add the cream to the peanut butter slowlv. makins
mixture
xture smooth
slnooth between each additiln.
addition. Mii the
th.
ings with the lemon juice and add las SJ*" ti" ^"o",

1 oz.

cups

*?"k

Po4-o-"-"1

ffi-p'i."a"c{"*"J,6-i"g

1z

*
's;

APPI,E SNOW

oz.

PEANUT BUTTER DRESSING

Peanut butter. 3 lbs.
Salt .

Gelatine

Egg whites '

"p.i.otu, -.:ftfi i.ia- soa,tea seu{ne,,"i*^t:'.

:,i#ru;'i.ftA
t* B Jat gs; e.iir, add ts.c-"*:*t
;tsffi t
-Tt]lT):
ffiffi"ffi ;fi;-'itit-*"uio*iixea,'urota'oq.!l*"
ouncea to a portion'

MAYONNAISE DRESSING

Mix seasonings in the vinegar, beat volks a.:ld add

very gra{ually, beating constantly. \[hen mixture
comes stiff, add vincgari Iittle at a iime, ;;ed;4.
on salads, usrng 16 to 18 portions to a cup.

to a cup.

PI'DDINGS
APRICOT SPONGE

2!4lbs.

%
Mustard .
%
Mix sugar, ,qFlt, trFsiard and pepper thoroueHv] r
v_inegar
regar aid
aDd oil
orl aird
a_nd beat u.
as ]or
for hi!'oii
French dressins No.
lse at gnce
once as.
p-q1{
as a dressing to.
for uov
any a..Loi-""r"il'6i
desired salad. oi it

-cuP

Red pepper.

FRENCE DRESSING NO. 2

Cottonseed oil
I qt' Salt .
Vinegar

li".1l-i-i"otoes and chili sauce, add to.the mayonaarsc

port'rons to a Gup'
i'iliJ
fold fi iUe c.ean. Serve eight to ten

Mj1 cll. ingredient"

f""i-tni"i,iehiy,' o,
bottle or jy.s1o completety
"'.ra ili,GiriilEr*ii ir.i"nut"
mrxture, Use to marinate mirtures.

Sugar

oo

l0 lbe.
Stk qitr'.
4 lbs.

rgar
6onl

nrrrrtn"

Gelatine

J
.

Lemon iuice
Egg whites .

5
1

oz.
cup

It4 pts.

lemon-iuice' If
until soft.
-"-"i-t', add sugar and
not
no-t

,ir""i""Ll'I^,"'ir^"*i.',
lli'""iiir""#i"

is smooth
emooth

it

is

-ilture gelatine and,cooa

"iiil iae
""a -fitu."
*;k"d
ffI'iilr'iiirr!"'if,.'ttir':"
ff:il;ii#."'
G"t"i whites p.nd mix
,oa

tbree and one-half ounce

ii;"'cfiii-*;a serve"Ji
*in c""t ia S"uce or WhiPPed Cream'
JEULIED PRUNES WITS NUTS
gr/"

ols.

i" i#:
iNii,i'.
91k oz.

Walnuts, choPPed

9-

oz'

. . 7%th tbsP'
cup
Gmon iuice
r*mo" tind.'

34
_

PUDDINGS

PUDDINGS

Soak prunes over aight, cook,

&elx

and stone.

juice and add watEr to malie gX qts., heat wiih

lqd.lgmon rind, a4d add soaked gelatine and lemon
the_

joi." into the-molds ana sn'rinkid

Divide prues
nuts o! top. -a
Serve four ounce portions
Serv_b
oortions wifh Whi
Cream or Custard
Oream
Custs.rd Sauce.
SouceNote.-Apricote msy

nuts omitted.

of

bo used instead

pruuee,

BAIGD INDIAN PIIDDING

\,oflrme&I. 2z lbs,
Comnes,I.
tbB, Uinnamon
Cinnamon
Milk.
13 ats. Nutmec - U
Beef suet, eroutrd 1% lbs. Raisinsl ,
z''

CEOCOLATE BLANC MANGE

10
ots. Chocolate
'lnw.
t
$1i*": :
3#;d:*
rr:r.

with Cream.

BAIMD INDIAN APPLE TAPIOCA PUDDING

.
ltb. Cinna,mon
. . 12 or. Nutmec
. . . 8 qts. Salt.lMolasses
.
2 qts,
Butterino.
Apples, eliced, .
4 qts.
Cornmeal.
Tanioca

Milk.

Soak tapjoca two hours or mor and

.*t

drain.

Scald

rnilk.one hour,-add taploca and seasoninge,

rsnge apples in bn.king ilishes aid pour mixture ovfi
Ilake in slow oven two hours. S&re four ounce or
witb Sterling Sauce or Cream,
1o

dry.
juice.
susar
Prunes,
Prune

PRUNE W,HIP

zl4lbs, Gelatine
..6%
6% gtc- Egg whites . .2%
2 lbs,
,

',zz'

%f 6';:flil'rn*P*lhxT.:'H"*
##ffi
ffi;p"; ci-oil'
-

"'"ftii

s"tse 4'oz' to a porl'iou'

CORIiI PIIDDING

Corumeal. ' 12 oz.

Cornstarch. l3-.og.
. L2t/1q8.
Milt: ..
Srqcr
Sugur -.

)4 os.

tlfirbs.
ll(, oz.

1% lbs.

thoroughly and add to hol mil{'

and Eold'
.*l$f#l'#r[:

tw^ hours.
sdd citron
HI"Tf
cook one an
Sa,uce. Portiors' lour outrcea eaca'
R^aisin Sauce'
with Ttaisin
Serve cold *ifh

l{':##"1ffiTi?15,T:Hfr
;.;.i.1

TAPIOCA CB"EAM /
S-alt. . '
' -16 oz'
T*nioca'. '. -. 3 lbs. vanilla'
i%qtu'
i'i'fi:: :
-i'"lts. Lemon extr&ct 1-.os'
rhoo'
d'"H;:.::.

Esb. .

15

-Fi*,"T*gg:l*m:'*"fi;t#'r"$-*$:::%ff$
;;-"-1;;' nr until tanioca i8 tr&nspareDt. lJeat egg.yolxg
of t'apioca mlxture
ffh"iJ;;l"ffc ;oli,i-ioa--"aa da.rtkettle
.il*f"'tt U"fi, ro"turn mixture'to
-irnd coo\.fve
HiilL'iJ -ii.i--nqt',,T$
ffi;t;
#"Hff '"fiTffi
flavor.. Oot
mixiag thoroughlY,
Ct*ffi. Fouiouit'"es to the portioa'

- $oak, cook, stono and chop prunes. Add water to

tulce.to mg49 694 q&. heat with euga,r,
dissolve sor
gelatine, add lemon juice and prunes, - Chiit until
legins to stifren, odd beaten wiitee. Serve with i
Cream. Serve 3l( oz. to a portion.

llb.

Jcald milk, mix cornstarch, salt arC- sug* and add'

nrlii"i"6,Gi" o"er hot watei, a.nd edd a part of. corn-

1,1,

other ingrcdients, put in bnki"g dishes and bake in

ov.ea two hourt or more. Serve four ounces to e

35

APPLE BROWN BETTY

Sugar

Ci:rnamon
Lemon iuice
Apples, eliced.
Bread crumbs.

lbs. Butterine.
6
-%;;.'
salt. . . . . .
t'" ;; water .
rind,
10 ots, Lemon
3 dts. gro,ted .

2 lb6'
qts'
2-tlo\'
r o5'

PUDDINGS

PUDDING
Note.-All kinds of

SAUCES

crackers may be used.

If

37

saltines

are uaed, omit the sa.lt, and i1 66"rc ;! a lelge percent&g-e ot

qineer oi spiced crackers, omit the chocotet amd make a

ea5inet or Spice Pudding.

,FNfsu;"c,1h31-oX*":ffi,#"*d*:litl:l

should be omitted.

COTTAGE PI'DDING

. ... ll{ lbs. Rice flour

.
3 lbs. Bakinc oowder - 42% oz.
I
Salt .- .' .
PCCg. .. . 12
.
ts!
..
V'";rra. . . . I oz.
##foh,;..
tY^lE
* buner cakes. Serve with Chocolate
Crisco
Yugar

FrH;tfJJ"k"

BAKED CI{OCOLATE PUDDING NO

BAKED SPICE PUDDING

5lbs. Eggs. . . .

Cakecrumbs.
floti,water
Milk. . ' . .
Salt .

3
8

qts.
qts.

oinDa,mon

Nutmeg

.Lo

. lll oz,
.1o2.

oz'

Mix and bake as Chocolate Pudding No' 1' Serve with

Lemon or

llard

Sauce.

CARAMEL RICE PIJDDIT\iG

Milk.

Rice.
-riii*ir
iueu"

qt6. a-ramel symp ' ' l pt'

' 14
roz'
2ll lbs. srlt '
2 oz'

. . zfr,lbs.

venilla

'

riL, and mix all ingredients' U-se .more or less

c"'rf!il6r -hours* neeaea to- mate a ligh, t brown color'
Bakeltwo "iiitp in a moderate oven' strr tnree- f,lmeg
dtfiA"fr"-"t-h';;. s.tuu to" ounce portione with Cream'
wash

PI'DDING SAUCES
CEOCOLATE SAUCE

BAT(ED CEOCOI.ATE PIIDDING NO, 2

ryIik. . .

Salt.

. lt/ lbs.
3 qts.

..14
9 dts. Butrerine. ..8o2.tl/a tbs.
. . . l%62. Sugar . '
23/a
' lbs.

Cracker crumbs
U.ot water

Egge.
Chocolate

Soak crackers in hot w-ater one.half hour or nore.

milk,
ui!!, -e&
melt chocolate and mix to a Bmooth

milt ga add. Beat

eggs stightly,

.i;

Scald
p"itJ*t['i'"i
ingredients.

in moderate oven one houi or-rintit set"it-l;ere,i[;;":

titeT criiirt.
Serv-e
ounce portions with VaniUi Sruce oi-ffipi'.t
-four
ureamBa.ke

4 lbs. Chocolate ' l2oz'

Susar..
!oo'
i*"f;rt"; : : : 8 qts'
Eutterine'
Loz'
bJ-kii"'n: .: 8sA 6r. vanills'
oz,
Sslt
.
--Mi"
cornstorch with part of eugal' Add remaining
errsar to hot water, and when it bo B' add corng[&rco'
si}""""T*lf *"ltJ-"ffmi l?ffitsT;x&H"*1' 3tlff
twelv-e

portioni to a qu&rt.

CUSTARD SAUCE

8 qts' Qugar
Milk.
do-ito"cU ' . . 3 oz' Ealt '
Edl;G-'. ' .24 (2cuPs) vanillo'

t)fi

lbs.

Y+ oz,

94 oz'

PIIDDING

SAUCF"S

CAXES

-Mix lour with half of eusar. add to ecaldd milk.

when thickeDed add slowly -to ilgs yolks which heve'
Deatqn_wrth rema.idng eugar. C.oo& to thicken ecss.
cool. Seree twelvo portions to e quart.

FRUIT SAUCE

.
1 Ib. Fruit, jam or jelly 2}4
Codectionery
sugar
l)(lbs.
butter. gnd sugar together thoro
.nl Q}c"p
'ghly, and
rJre
or
portiotrs
Serye
Butter.

len

Jelty.

ten

to a cup.

Lemoa
Lemon

juiqg

. . 1J,{

iind.
4,.lbs. Butterine. .l'
.4

ll

oz,

oz,

os'

Mix cornstarch rnth part of zusar. and sdd to

tris"^iHi"*f
ffi
portionr to a quart,

CAKES
CEOCOLATE CAKE
l%lbg Baking powder

. 2s/a oz.
Butterine.
38/z1b*. Chocolate 1 lb.
Sucar
Milk.
.lt4qtl.
.14
Esss. . .
4l,flbs. Salt .
oo.
Biiley flour
'A tbsp.
l)4 Lba. Vanille. .. . f }f
Corn flour
Mix

as

cake is

Buttr cakes, addils the melted chocolate when

loaves, or sa cup cakee. Yields

Eixed. Bake in

two and one-half ounce portious.

CORN MEAL LAYER, CAKE

IAMON SAUCE

qtu.
Q
9 oz.

Susar. . . . 6r4lbE. Barley flour. .

Butterine 2 lbs. 5 og. Cornneal.
13xqt". BakingPowder'
tffii

:::..

2 lbs.

ja,m or a cream

os,

. Mix, cornstarch with part of -suga,r, add to boili"g pate,

!9 wbc3. rcmarnmg gu-gar and raigins heve been-added.
wDeD thrckened.- add lemon extract. Serve twelve por_
tions to e quart.
STERIJNG SAUCE
Butter. .
I Ib, Cinnamon
16os.
plowu suga,r . . 44lbs. Nutmeg
tk oz.
Thiu

cream. lX cups

C*1m ltttte" *p{ gradually add.qrger and spices mixed.

creaming thoroughly after each addidon. W[il;r;;;

ax lD, add_the cl.a,m l4.y-ery

mall amounts [satine-th6y_

itr m4tdDg Mayoiaaise.

g9qyy. at3er eac.b adtuhon as

Nerve twetv poruons tO a cup.

tt
5

lbs.
lbs.

ot.

filling.

PLAIN

8
:.ir6
$S,: : :': , 3%t:: i{*J"li;"i
Corustercb

Mix as butter cp,kos. Yielde myenteen double layere (iD

nins ias! pcnn) sf ten aad one-half ounces each, Fill with

b,

-JliT,tr*'iflJi**H

RAJSIN SAUCE
Raisias, chopped

39

Suga,r

. 2 lbs,
. 4sl oz.
.loz.
. 14 oz.
. Z tsp.

1
1lb.
6 oz,

Butterine.
Egg8.

20
0

qt.
1
t%

MitkSalt .

Rice flour

Mix

CAICE

lb6.

as

Butter

,4, o2.

2%1tu'
cakes.

Note.-Nuts and raisins may

be added, or a.ly desired

flavoring may be eubstituted for the epice in this mixtue,

Butterine.
Egge.

Milk.

Molasses.
Browu sugar
Ba,rley four. .

OATMEAI,, COOKIES
4)8lbs. Corn flour
14
Oatmeol ,

2)$cl.tp Selring

cup

4)4 a,Ns

2)4tbe.

Cloves

soda

.4

tbsp.

% oz.

Nutmeg

o % lbs,
M lbe.

Cinna,mou

oz,
,4
1r4
oz.

PASTBY-QUICK BREADS

QUICK

Crean butter e.trd eusar, add ocqs &rd beat thorouchlvMix molasss ond nilk, aid addiiternatelv with the"dfr.

Mix and bake

on to greased bakin-g aheets and'daiiJn

them out sometphat. Bake in moderatelv ouick ovenMa.kes two hundred, one and one-half oun& cbokiee.
GINGERBREAD
Corn flour
z$lb. Fot
1 lb.

floqr.
soda
Dalt.
$ugar
Molas"es.
Senng

zft lba.
oa,
1A oz.
I lb.
I qt.

21fi

_ Mix as butter

ca,ke,

Beat eggs,

. Zlfilb*
2'- tso.
. 1 th;D.

extract
yolks snd eugar toget[,er until mixture ia
Lemon

stiff, fold in sifted flour anil salt,-flavor aud bake lS-25

minulea in moderate oven.

PASIR.Y
IVEEATI;OSS PASTRY

Barley flour.
2 lbs. Butterino, lU lbl.
Potato flour
f lb, Egg whites ,
l'- cuo
Com flour
2 lbs. Water .
I pt:
lt4lbg.
Crisco .
Work fat and flour together, add beaten eqs and ss.ter
mixed together, work very thoroughly to deiilop all the
gluten possible. Yields mvers for 18 to 20 niue-iirch tins.

QIIICK BREADS

BARLDY MUFFINS

flour. 7)4lba. Selt

. lVoz.
Rioeflour.. 3 lbs, Ecm,
.20'Molasges .
lll cups MlIk . .
6tl. ots.
Baking powder . I oz. Fat, melted Zll cups
Barley

Yielde two hundred

10 oz. Milk.
2!4 oz. Fat, melted.
Salt .*.'
Boiling water . . 4%, cr., '
Bakins

oowdar

?2

5V ots,
1-- dt.

Scald 4 lbe. of cornmeal with boiling water, add milk

end beaten egg, combined, and sifted and mixed dry

ingredienhs. Beat thoroughly, and add melted fat. Bake

in rather quick oven one-haU hour or more,
Note,-If coarse meal is used, it will be better if one-thfud
corn flour ie used. This mixture is very nico baked in
shallow tins as com bresd.

adding molassee to tho creamdd

Salt

4t

CORN MIIFFINS

Eggs.
4
Milk.
2 qts.
Ginger .
, . 1116z.
Qinnam6l , , li oz.
Cloves. ..
2'- ts;.

SPONGE DROP CAKES

Potato flour.

2.

Cornmeal. . lSYzlbs. Eecs.

butter and sugar after eggs are added. Bake in thin sbeets
ia a moderate ovel. Yields 100 portions 2 oz. each.

pgSr.-.-....30
Egg yolks
. 30
Sugar
2% lbr,.

as Rye muffins No,

muffins, two ounces each.

lngrdienta whfuh hove been mixed- togethei. Drop -heap1

i4g tablespoonful

pa4lgy

BREADS

RTT MTIFFINS NO.

llrt lbs.
Ryemeal.--.7yzltts. Sugar
5%, qto.
Birrley flour. .
3 lbe. Milk.
,20
Bakiic oowder 14 oz, EsEs.
4 oz. Bi[terine, melted l0 oz.
Salt ".' .
.

Sift barley flour with salt and baking powder, and add
rye me&I. Boat egs, add milk and dry ingredients. Add
fat last. Bake in moderately quick oven. Yields two

hundred muffins, two ounces each,

RYE MUTFINS NO.2

Rve flour.
Bi.rlev flour.
Corn

lour

. . 2oz.
8lbs. Salt.
f lb,
2 lbs. Molasses .
. 20
2lbs. Dggs.
6 qts.
72 oz. Milk. .

Baking powder .
Sift drv ingredients together, beat egge and add liquid.
Add drv insredients. mixine onlv elouch to m&ke mixtur
smoothl Blake in a moderitely quick-oven. Yields two
hundred muffinr, two ounces each.
Note.-This recipe calls for no fat'

42

QUICK

QUICK BREADS
WIIEATLESS BISCUIT
4lbs. Salt .

Barley flour.

.2o2.
. 2 lbs.

Cora flour
Mashed potato

5lbs. Crisco .
6 lbs. Eggs.
f,plring pbwder Il oz. Mjik. . . .

.16
.

312 qta.

Sift dry ingredients tocether, rub in potatoes and fat.

ald add beaten eggs and milk combined. Roll threei

fourths inch thick and cut with two inch cutter. Bake in
a rat-her qqick oven fifteen to twnty minutps. Makes two
hundred biecuit.
_ Note.-If a, white biscuit is prefened substitute rico
flour for the barley flour.

OATMEAL MUFFINS NO.

lbs. Salt .

Rolled oats .
8%
Barley flour.
5rl
Baking powder 10

. 2V- oz.
lbs. Milk.
9 qts.
oz. Molassee .
. 2 cuos
13
Fat, melted. . tt/a cuie

Egge.

Scald milk and pour over oatmeal, Iet stand one-half

hour or more, and add beatn eem. inolasses. drv iasre-

fat. Bake t-wehtv to thiiv inh;tes

in a moderately hot oven. Yields twb hundreii muffias,
dients and lastly the

two oz. each.

OATMEAI MUFFINS NO.

oats.
6 lbs. Salt
Barley_ flour. . . 4t/a \bs. Milk .
At/a lbs. Eggs
.
lbrn flour
Aug+r . .. .
lll lbs. Fat-, meli,ed
Baking powder . ll
o?,.
Mix and ba.ke as Oatmeel Muffns No. l.
Rolled

2V'

oz.

9' qts.
22
2

!/a cupe

PRUNE BREAD

Barley flour.
Rolled oatrs.
Baking powder

Milk.
Sugar

7 lbs. Salt .
3
2tfilbs. Eggs.
.14
8 oz. Fat, melted. I
4 qts. Pruaes, cooked
Itfilbs. and chopped 4

oz.

cup

qts.

BREADS

43

Scald milk aDd pour over oatmeal' let stand.one-h-alf

hour or more. add beaten ecss, and mixed and sifted dry
inqredients. lastlv add melte-d fat and prunes. Put into
briad tim.'let riie ten minutes. Bake in moderate oven
oou Uour bt -ore. Keep eight to twelve hours before
cuiting. Vields eight loaves weighing thrce pounds each.

BARLEY NI]"T BREAD

Barlev flour,

Ro el

oaLs

Baking powder

8
o
8

lbs.
lbs.

Sugar

oz,
oz.

Eggs.

Walnuts

.
.
.

2ft

.t4

lbs.
lbs.

(No fat)
4% qts.
Scald milk and pour over oetmeal, let etand one-half
hour or more, beat eggB and add, mix and si-ft- dry lngredients. and combine the two mixtures. Put rn bread p&ns
and let rise fifteen minutes before baking. Bake in Toder'
ate oven about an hour, I{eep eight Co twelve hours belore
cutting. Yields eight loaves weighing three pounds eech.

Salt

Milk.