Quantity Cookery: Menu Planning and Cooking for Large Numbers

beef on toast, creamed, 82 Dried peach pie filling, 180 Dried peach sauce, 166-167 Egg cutlets, 105 Egg hard sauce, 153 Egg sandwich filling, 132-133 Eggplant, 47 fried, 116 Eggs, 45 Eggs and ham, scrambled, 105 Equipment for preparing menus, 5, 6 Fig tapioca, 159-160 Filling, apple pie, 178-179 apricot pie, 179 banana cream pie, 182-183 blueberry pie, 179-180 butterscotch pie, 183 chocolate, 175-176 chocolate pie, 184 cranberry and raisin pie, 180 cream, 176 cream pie, 184-185 custard pie, 185 dried peach pie, 180 gooseberry and raisin pie, 181 lemon, 176 lemon pie, 185-186 loganberry pie, 181-182 pineapple pie, 186 pumpkin pie, 187 rhubarb pie, 182 Fillings for cakes, 168-178 for pies, 178-187 for sandwiches, 132-134 for shortcake, 149-150, 150-151 Fish, list of, 44 recipes for, 97-102 Fish salads, 51 Flavor of food, 10 Form of service, 4, 7 Forms for special dinners, 70-72 meat order, 66-67 menu, 67-69 use of printed, 66 French fried potatoes, 119 French salad dressing, 141 Fried salmon, 100 oysters, 99 Fritters, 146 Frostings, caramel, 176-177 chocolate, 177 white, 177-178 Fruit cobbler, 146-147 Fruit cocktail, 160 Fruit gelatin, 160-161 Fruit oatmeal crumb cookies, 171-172 Fruit punch, 187-188 Fruit salad, 138 Fruit salads, list of, 51 Fruit sandwich filling, 133 Fruit sauces, 53 recipes for, 165-167 Fruit whip, 161 Garnishes, 63-65 Ginger-ale lemonade, 188 Gingerbread, 172 Glazed sweet potatoes, 121 Gooseberry and raisin pie filling, 181 Graham muffins, 127 Grapefruit salad, 138 Grapenut pudding, 147-148 Halibut, 44 fried, 98 Ham, baked, 91 Hamburg balls, 82 Ham sandwich filling, 133-134 Hard sauce, 153-154 Hash, 83 corned beef, 81-82 Hearts, breaded veal, 94 veal in casserole, 95-96 Hominy, 47 Ice creams, 53-54 Ices, 54 Lamb, 43 roast, 90 Left-overs, 14 utilization of, 6-7, 61-62, 73 Lemonade, 188 ginger-ale, 188 Lemon filling, 176 Lemon pie filling, 185-186 Lemon sauce, 154 Liver and bacon, 96-97 Lobster salad, 140 Loganberry pie filling, 181-182 Macaroni, 47 Macaroni and cheese, 103 Maple nut mold, 161-162 Mashed potatoes, 119-120 rutabagas, 122-123 Mayonnaise dressing, 142 Measures, use of, 73 Meat croquettes, 83 Meat dishes, miscellaneous, 45 Meat for cafeteria menu, 11 for tea-room menu, 37,