Quantity Cookery: Menu Planning and Cooking for Large Numbers

39, 40, 41 Meat loaf, 84 with tomato and celery, 84-85 Meat order form, 66-67 Meat pie, 85 with dressing, 86 Meat salads, 51 Meat stew, 86 Meat substitutes, 45 recipes for, 102-106 Meats, list of, 42-44 recipes for, 81-97 Menu form, 67-69 Menu planning, 1-7, 13 charts and lists for, 42-62 consideration of patrons in, 2 dietetic principles in, 1, 3, 5 equipment in, 5, 6 for an institution, 1-2, 3, 4, 5, 6 for a school lunch, 2 left-overs in, 6-7 variety of food in, 3, 4, 5 Menus, breakfast, 14, 16, 18, 20-21, 23, 25, 27-28, 29-30, 32, 34-35 dinner, 15-16, 17-18, 20, 22-23, 24-25, 26-27, 29, 31-32, 33-34, 36 lunch, 14-15, 16-17, 19, 21-22, 23-24, 26, 28, 30-31, 32-33, 35, 37 standard cafeteria, 11 tea-room, 36-41 thirty days' menus for cafeteria, 13-36 Mousse, 53 Muffins, bacon, 125 corn-meal, 126 crumb, 126-127 dark bran, 127 graham, 127 plain, 128 raised, 127 Mustard sauce, 106 Mutton, 43 Noodle soup, 75 Norwegian prune pudding, 162-163 Nut bread, 129 Odor of food, 9 Old-fashioned baked rice pudding, 151-152 Onions, 47 buttered, 117 creamed, 117 Orange and raisin cup cakes, 173 Oyster cocktail, 99 Oyster stew, 80 Oysters, 44 fried, 99 scalloped, 100 Palatability of food, 8 Parsley buttered potatoes, 120 Parsnips, 48 Peanut butter soup, 80 Peas, 48 buttered, 117-118 creamed, 118 Peppers, 48 Pie crust, 178 Pie fillings, 178-179 Pie, meat, 85 with dressing, 86 Washington, 174-175 Pies, one-crust, 56 two-crust, 55-56 Pineapple pie filling, 186 Pineapple pudding, 162-163 Pineapple tapioca pudding, 163-164 Pork, 43 roast, 92-93 Pork chops breaded, 91-92 with dressing, 92 Potato salad, 135 Potatoes, 45-46 browned, 118 creamed, 119 French fried, 119 glazed sweet, 121 mashed, 119-120 parsley buttered, 120 scalloped, 120-121 stuffed baked, 121 Potatoes for cafeteria menu, 12 Prune and cottage cheese salad, 139 Prunecot filling for shortcake, 149-150 Prune gelatin, 163 Prune pudding, 149 Prune sauce, 167 Pudding, bread, 143-144 carrot plum, 148 chocolate, 157 chocolate bread, 144-145 chocolate rice, 151 cold, 52-53 corn, 114 cornstarch, 158 cottage, 145-146 grapenut, 147-148 hot, 51-52 Norwegian prune, 162 old-fashioned baked rice, 151-152 pineapple, 162-163