Quantity Cookery: Menu Planning and Cooking for Large Numbers

salad, 134 Carrot plum pudding, 148 Carrots, 47 buttered, 112-113 and peas, 113 creamed, 113 Cauliflower, 47 Caramel Bavarian cream, 156 Caramel cake, 170 Caramel frosting, 176-177 Caramel tapioca, 156 Celery, 46 creamed, 114 Chart of foods, seasonal, 57-59 Cheese dishes, 45 Cheese fondue, 102 Chicken, 44 Chicken à la king, 89 Chicken and biscuit, 88 Chicken croquettes, 89-90 Chicken salad, 140 Chicken soup, 74 Chocolate, hot, 189 Chocolate blanc mange, 157 Chocolate bread pudding, 144-145 Chocolate cake, 170-171 Chocolate cup cakes, 171 Chocolate filling, 175-176 Chocolate frosting, 177 Chocolate icing, 177 Chocolate pie filling, 184 Chocolate pudding, 157 Chocolate rice pudding, 151 Chocolate sauce, 152 Chocolate soufflé, 145 Chops, breaded pork, 91-92 pork, with dressing, 92 Cocktails, fruit, 160 oyster, 99 Codfish, 44 balls, 97-98 Coffee, urn, 189-190 Color in food, 9 Combinations of food, 59-61 Combination vegetable salad, 135 Cookies, fruit oatmeal crumb, 171-172 sugar, 174 Corn, 46 scalloped, 115 Corned beef hash, 81-82 Corn-meal muffins, 126 Corn pudding, 114 Cornstarch pudding, 158 Corn with green peppers and pimentos, 115 Cost in menu-making, 6 Cottage cheese croquettes, 102-103 Cottage cheese salad with celery and green peppers, 138-139 Cottage cheese salads, 51 Cottage cheese sandwich filling, 132 Cottage pudding, 145-146 Cranberry and raisin pie filling, 180 Cranberry jelly, 166 Cranberry sauce, 166 Creamed asparagus, 108-109 cabbage, 112 carrots, 113 celery, 114 onions, 117 peas, 118 potatoes, 119 Cream filling, 176 Cream of celery soup, 76-77 Cream of corn soup, 77 Cream of Lima bean soup, 77-78 Cream of pea soup, 78 Cream of spinach soup, 78-79 Cream of tomato soup, 79 Cream pie filling, 184-185 Cream soup, 42 Croquettes, chicken, 89-90 cottage cheese, 102-103 meat, 83 rice, 122 Crumb muffins, 126-127 Custard, baked, 155 Custard pie filling, 185 Custard sauce, 153 Cutlets, egg, 105 Date nut blanc mange, 158-159 Date torte, 159 Deviled egg salad, 139-140 Desserts, list of, 51-56 for cafeteria menus, 12 for tea-room menus, 38, 39, 40, 41 recipes for cold, 154-165 recipes for hot, 143-154 Dietetic principles in menus, 1, 3, 5 Dressings for salad, boiled, 141 French, 141 mayonnaise, 142 Thousand Island, 142 Dried