Quantity Cookery: Menu Planning and Cooking for Large Numbers

equals 2-3/4 qt. | | | | |Spinach |1 lb. |2 c. | | |String beans, canned |1 lb. |2 c. | | |Sugar, brown |1 lb. |2-3/4 c. | | |Sugar, granulated |1 lb. |2-1/8 c. | | |Sugar, powdered |1 lb. |2-3/4 c. | | |Tapioca, pearl |1 lb. |2-3/4 c. | | | 1 lb. of tapioca soaked and | | | | | cooked equals 7-1/2 c. | | | | |Tea |1 lb. |8 c. | | |Tuna fish |1 lb. |2 c. | | +-----------------------------------+-------+---------------+--------+ [Note A: A. P. = As purchased.] INDEX Appearance of food, 8, 9 Apple and celery salad, 137 Apple dumpling, 143 Apple pie filling, 178-179 Apple-sauce cake, 168 Apple tapioca, 154 Apples, baked, 155 Apricot pie filling, 179 Apricot sauce, 165 Asparagus, 46 creamed, 108 creamed fresh, 108-109 on toast, fresh, 109 Bacon muffins, 125 Baked beans, 109 Banana cream cake, 168-169 Banana cream pie filling, 182-183 Banana salad, 137 Beans, 46 baked, 109 Beans, Lima, with green peppers and pimentos, 110 string, 110-111 Beef, 42-43 dried, on toast, 82 rib roast, 87 Beef à la mode, 81 Beets, 47 buttered, 111 Beverages for cafeteria menus, 13 for tea-room menus, 40, 41 list of, 56 recipes for, 187-190 Birds, veal, 95 Biscuits, baking-powder, 124 Blanc mange, chocolate, 157 date nut, 158-159 Blueberry pie filling, 179-180 Boiled salad dressing, 141 Bouillon, 73-74 Bran muffins, dark, 127 Bread, brown, 129 muffins, 125-127 nut, 129 quick, 48-49 rolls, 49, 125, 130-131 white, 131 yeast, 49 Bread for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 recipes for, 124-132 Bread pudding, 143-144 Breaded veal, 93-94 Brown Betty, 144 Brown bread, 129 Browned potatoes, 118 Buttered beets, 111 cabbage, 112 carrots, 112-113 and peas, 113 onions, 117 peas, 117-118 Butterscotch pie filling, 183 Cabbage, 47 buttered, 112 creamed, 112 in vinegar, 111 Cabbage salad, 134 Cafeteria, menus for, 11, 13-36 Cake, apple-sauce, 168 banana cream, 168-169 caramel, 170 chocolate, 170-171 chocolate cup, 171 orange and raisin cup, 173 spice, 173-174 white, 175 Cakes, list of, 54-55 recipes for, 168-178 Carrot and raisin