Quantity Cookery: Menu Planning and Cooking for Large Numbers

Maple Fudge Pecan Sauce Baked Prune Whip _Beverages_ Coffee: per cup for one per pot for one per pot for two Tea: per pot for one per pot for two Chocolate per cup * * * * * _Relishes_ Honey in Glasses Queen Olives Raspberry Jam _Soup_ Consommé with Vegetables _Ready to Serve_ Chicken à la King in Bread Cases Meat Rosettes _Vegetables_ Scalloped Sweet Potatoes with Apples Fried Oyster Plant _Salads_ Lobster Salad Head Lettuce Salad with Thousand Island Dressing Delicious Fruit Salad _Sandwiches_ Toasted Cheese Sandwiches Cold Sliced Tongue Sandwiches _Breads_ Date Muffins Assorted Breads and Butter Bread and Butter Folds _Desserts_ Individual Orange Pies Baked Alaska Wellesley Fudge Cake Baked Custards with Maple Sauce _Beverages_ Coffee: per cup for one per pot for one per pot for two Tea: per pot for one per pot for two Chocolate per cup CHAPTER IV SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING LIST OF FOODS SOUPS _Cream soups_ Cream of corn Cream of pea Cream of tomato Cream of asparagus Cream of celery Cream of potato Cream of browned onion Cream of navy bean Cream of lima bean Cream of peanut butter Cream of spinach Oyster stew ___________________ ___________________ ___________________ ___________________ _Stock soups_ Consommé Bouillon Tomato bouillon Vegetable soup Creole soup Mutton broth Rice tomato soup Chicken soup with rice Chicken soup with noodles Vermicelli Clear tomato ___________________ ___________________ ___________________ ___________________ MEATS _Beef_ Rib roast Pot roast Hot roast beef sandwiches Beef à la mode Swiss steak Steaks, tenderloin and sirloin Hungarian goulash Beef loaf Hamburg balls Creamed dried beef on toast Short ribs and browned potatoes Corned beef hash; with poached eggs Meat pie Meat stew with vegetables Meat stew with dumplings Meat croquettes Corned beef and cabbage Beef heart and dressing Mock duck ___________________ ___________________ _Pork_ Roast pork Roast pork and dressing Roast pork and apple sauce Pork chops Pork chops with dressing Baked ham Ham baked in milk Broiled ham Ham and eggs Sausages Bacon and eggs Broiled pork tenderloin Frankfurts Spare ribs and sauerkraut Spare ribs and dressing ___________________ ___________________ ___________________ ___________________ _Lamb