Quantity Cookery: Menu Planning and Cooking for Large Numbers

The Project Gutenberg eBook of Quantity Cookery: Menu Planning and Cooking for Large Numbers This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: Quantity Cookery: Menu Planning and Cooking for Large Numbers Author: Lenore Richards Nola Treat Release date: January 18, 2012 [eBook #38615] Most recently updated: January 8, 2021 Language: English Other information and formats: www.gutenberg.org/ebooks/38615 Credits: Produced by Jason Isbell, David Clarke and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images produced by Core Historical Literature in Agriculture (CHLA), Cornell University) *** START OF THE PROJECT GUTENBERG EBOOK QUANTITY COOKERY: MENU PLANNING AND COOKING FOR LARGE NUMBERS *** Produced by Jason Isbell, David Clarke and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images produced by Core Historical Literature in Agriculture (CHLA), Cornell University) Transcriber's Note: I have replaced en-dashes representing ranges of numbers within tables by the word "to." So something like "6-1/2--7-1/4 cups." in the original is often represented by "6-1/2 to 7-1/4 cups." in this version. QUANTITY COOKERY MENU PLANNING AND COOKING FOR LARGE NUMBERS BY LENORE RICHARDS, B.A. and NOLA TREAT, B.S. ASSISTANT PROFESSORS OF INSTITUTION MANAGEMENT COLLEGE OF AGRICULTURE UNIVERSITY OF MINNESOTA BOSTON LITTLE, BROWN, AND COMPANY 1922 Copyright, 1922, By Little, Brown, and Company. All rights reserved Published April, 1922 Printed in the United States of America PREFACE This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors. This book is designed primarily to assist the managers of food departments in institutions. However, it is