Читать книгу Quantity Cookery: Menu Planning and Cooking for Large Numbers - Lenore Richards - Страница 11

1 soup

2 meats

(1 meat substitute)

1 kind of potatoes

2-3 vegetables

1-2 hot breads

1-2 sandwiches

2-3 salads

2-3 relishes

6-8 desserts

4 beverages

Meats

One inexpensive meat should be served in each meal.

Two made-over meats should not be served in the same meal.

Two kinds of beef or pork or two kinds of any other variety of meat should not be served in the same meal.

Potatoes

Creamed potatoes may be served with meat lacking gravy or sauce.

It is seldom advisable to serve mashed potatoes unless there is a meat gravy to offer with them.

Vegetables

When possible one vegetable should be starchy and one should be succulent.

Two creamed or two fried or two buttered vegetables should not be served in the same meal.

Breads

Raised breads and quick breads give a good variety.

Salads

There should be at least one inexpensive salad.

The variety in salads may consist of one fruit salad, one vegetable salad and one salad in which protein predominates, such as cottage cheese, meat or fish.

Head lettuce salad is universally popular and may appear at every meal.

In salad dressings, there should always be a cooked dressing, French dressing and mayonnaise. Other varieties may be added as desired.

Desserts

Variety in desserts includes:

Fruit in some form.

A pudding with a dough or bread foundation.

Two cold puddings.

One kind of ice cream.

One kind of cake.

One kind of pie.

One-crust and two-crust pies should so far as possible be alternated in successive menus.

Two or more kinds of pie may be demanded, but when possible patrons should be educated to other choices in desserts.

Beverages

Milk should be served in bottles (with provision for opening).