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Lenore Richards. Quantity Cookery: Menu Planning and Cooking for Large Numbers
Quantity Cookery: Menu Planning and Cooking for Large Numbers
Table of Contents
PREFACE
CHAPTER I
PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS
CHAPTER II
STANDARDS FOR JUDGING MEALS
CHAPTER III
TYPES OF MENUS
CAFETERIA MENUS
A Standard Form for Cafeteria Menu
Thirty Days' Menus for a Cafeteria
CAFETERIA MENUS
TEA-ROOM MENUS
TEA-ROOM MENU[2]
Tea-Room Menus
CHAPTER IV
SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING
SEASONAL CHART OF FOODS
POPULAR FOOD COMBINATIONS
SUGGESTIVE AND POPULAR FOOD COMBINATIONS
WAYS OF USING LEFT-OVER FOODS
Garnishes
CHAPTER V
FORMS
MEAT ORDER
MENU FORM. MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS
AN OUTLINE FORM FOR SPECIAL DINNERS
DINNER ENGAGEMENTS
CHAPTER VI
RECIPES
CHICKEN SOUP
NOODLE SOUP
TOMATO RICE SOUP
**VEGETABLE SOUP
CREAM OF CELERY SOUP
CREAM OF CORN SOUP
CREAM OF LIMA BEAN SOUP
CREAM OF PEA SOUP
CREAM OF SPINACH SOUP
CREAM OF TOMATO SOUP
OYSTER STEW
PEANUT BUTTER SOUP
MEATS. BEEF À LA MODE
**CORNED BEEF HASH
CREAMED DRIED BEEF ON TOAST
**HAMBURG BALLS
**HASH
**MEAT CROQUETTES
**MEAT LOAF
**MEAT LOAF WITH TOMATO AND CELERY
MEAT PIE
**MEAT PIE WITH DRESSING
MEAT STEW
RIB ROAST OF BEEF
SWISS STEAK
WEINERS
CHICKEN AND BISCUIT
CHICKEN À LA KING
CHICKEN CROQUETTES
ROAST LAMB
BREADED PORK CHOPS
PORK CHOPS WITH DRESSING
ROAST PORK
SAUSAGE
BREADED VEAL
BREADED VEAL HEARTS
ROAST VEAL
VEAL BIRDS
VEAL HEARTS EN CASSEROLE
CREAMED SWEETBREADS
LIVER AND BACON
TONGUE
FISH. CODFISH BALLS
FRIED HALIBUT
FRIED OYSTERS
OYSTER COCKTAIL
**SCALLOPED OYSTERS
FRIED SALMON
SALMON LOAF
SCALLOPED SALMON
MEAT SUBSTITUTES **CHEESE FONDUE
**COTTAGE CHEESE CROQUETTES
MACARONI AND CHEESE
RICE AND CHEESE
RICE AND NUT LOAF
EGG CUTLETS
**SCRAMBLED EGGS AND HAM
MEAT SAUCES. MUSTARD SAUCE
TARTARE SAUCE
TOMATO SAUCE
WHITE SAUCE
VEGETABLES. CREAMED ASPARAGUS
CREAMED FRESH ASPARAGUS
BAKED BEANS
LIMA BEANS WITH GREEN PEPPERS AND PIMENTOS
STRING BEANS
BUTTERED BEETS
CABBAGE IN VINEGAR
BUTTERED CABBAGE
CREAMED CABBAGE
BUTTERED CARROTS
BUTTERED CARROTS AND PEAS
CREAMED CARROTS
CREAMED CELERY
CORN PUDDING
CORN WITH GREEN PEPPERS AND PIMENTOS
**SCALLOPED CORN
**SUCCOTASH
FRIED EGGPLANT
BUTTERED ONIONS
CREAMED ONIONS
BUTTERED PEAS
CREAMED PEAS
BROWNED POTATOES
STEAMED POTATOES
FRENCH FRIED POTATOES
MASHED POTATOES
PARSLEY BUTTERED POTATOES
**SCALLOPED POTATOES
STUFFED BAKED POTATOES
GLAZED SWEET POTATOES
RICE CROQUETTES
MASHED RUTABAGAS
SPINACH AND EGG
**SCALLOPED TOMATOES
**STEWED TOMATOES
BREADS. BAKING-POWDER BISCUITS
BAKING-POWDER CINNAMON ROLLS
**BACON MUFFINS
CORN-MEAL MUFFINS
**DARK BRAN MUFFINS
GRAHAM MUFFINS
PLAIN MUFFINS
RAISED MUFFINS
**BROWN BREAD
NUT BREAD
CINNAMON ROLLS
PARKER HOUSE ROLLS
WHITE BREAD
SANDWICHES. COTTAGE CHEESE SANDWICH FILLING
EGG SANDWICH FILLING
FRUIT SANDWICH FILLING
**HAM SANDWICH FILLING
SALADS. CABBAGE SALAD
CARROT AND RAISIN SALAD
**COMBINATION VEGETABLE SALAD
**POTATO SALAD
TOMATO JELLY SALAD
VEGETABLE GELATIN SALAD
APPLE AND CELERY SALAD
BANANA SALAD
FRUIT SALAD
GRAPEFRUIT SALAD
COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS
PRUNE AND COTTAGE CHEESE SALAD
DEVILED EGG SALAD
CHICKEN SALAD
LOBSTER SALAD
BOILED DRESSING
FRENCH DRESSING
MAYONNAISE
THOUSAND ISLAND DRESSING
HOT DESSERTS AND SAUCES. APPLE DUMPLING
**BROWN BETTY
**CHOCOLATE BREAD PUDDING
CHOCOLATE SOUFFLÉ
COTTAGE PUDDING
FRITTERS
FRUIT COBBLER
GRAPENUT PUDDING
CARROT PLUM PUDDING
STEAMED MOLASSES PUDDING
PRUNE PUDDING
PRUNECOT FILLING FOR SHORTCAKE
SHORTCAKE
STRAWBERRY SHORTCAKE FILLING
CHOCOLATE RICE PUDDING
OLD-FASHIONED BAKED RICE PUDDING
RICE WITH HARD SAUCE
CHOCOLATE SAUCE
CUSTARD SAUCE
EGG HARD SAUCE
HARD SAUCE
LEMON SAUCE
COLD DESSERTS. APPLE TAPIOCA
BAKED APPLES
BAKED CUSTARD
CARAMEL BAVARIAN CREAM
CARAMEL TAPIOCA
CHOCOLATE BLANC MANGE
CHOCOLATE PUDDING
CORNSTARCH PUDDING
DATE NUT BLANC MANGE
**DATE TORTE
FIG TAPIOCA
FRUIT COCKTAIL
FRUIT GELATIN
MAPLE NUT MOLD
NORWEGIAN PRUNE PUDDING
PINEAPPLE PUDDING
PINEAPPLE TAPIOCA PUDDING
PRUNE GELATIN
RAISIN TAPIOCA
SNOW PUDDING
TAPIOCA CREAM
FRUIT SAUCES. APRICOT SAUCE
CRANBERRY JELLY
CRANBERRY SAUCE
DRIED PEACH SAUCE
PRUNE SAUCE
BAKED RHUBARB
CAKES, FILLINGS AND FROSTINGS. APPLE-SAUCE CAKE
BANANA CREAM CAKE
CAKE
CARAMEL CAKE
CHOCOLATE CAKE
SMALL CHOCOLATE CUP CAKES
**FRUIT OATMEAL CRUMB COOKIES
GINGERBREAD
ORANGE AND RAISIN CUP CAKES
SPICE CAKE
SUGAR COOKIES
WASHINGTON PIE
WHITE CAKE
CHOCOLATE FILLING
CREAM FILLING
LEMON FILLING
CARAMEL FROSTING
CHOCOLATE ICING
WHITE FROSTING
APPLE PIE FILLING
APRICOT PIE FILLING
BLUEBERRY PIE FILLING
CRANBERRY AND RAISIN PIE FILLING
DRIED PEACH PIE FILLING
GOOSEBERRY AND RAISIN PIE FILLING
LOGANBERRY PIE FILLING
RHUBARB PIE FILLING
BANANA CREAM PIE FILLING
BUTTERSCOTCH PIE FILLING
CHOCOLATE PIE FILLING
CREAM PIE FILLING
CUSTARD PIE FILLING
LEMON PIE FILLING
PINEAPPLE PIE FILLING
PUMPKIN PIE FILLING
BEVERAGES. FRUIT PUNCH
GINGER ALE LEMONADE
LEMONADE
HOT CHOCOLATE
URN COFFEE
CHAPTER VII
TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES
Отрывок из книги
Nola Treat, Lenore Richards
Published by Good Press, 2021
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Repetition of texture and consistency should also be avoided. That is to say, there should be the maximum variety in preparation of food in order that no meal shall contain two or more creamed dishes, fried foods, foods with custard basis or foods with bread foundation.
If a score card were made out for judging a meal, flavor would perhaps be given the most importance. Here again care must be taken to avoid duplicating flavors. Too many strong flavors or too many bland flavors are undesirable. While strong flavors stimulate the appetite it is unwise to employ them continually, especially where the same group of people is being served day after day. A more blandly flavored diet is likely to be less palling and more constantly inviting.
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