Transcriber's Note: En-dashes representing ranges of numbers within tables have been replaced by the word "to." So something like "6½--7¼ cups." in the original is often represented by "6½ to 7¼ cups." in this version.

QUANTITY COOKERY

MENU PLANNING AND COOKING FOR LARGE NUMBERS

BY

LENORE RICHARDS, B.A. and NOLA TREAT, B.S.

ASSISTANT PROFESSORS OF INSTITUTION MANAGEMENT
COLLEGE OF AGRICULTURE
UNIVERSITY OF MINNESOTA

BOSTON

LITTLE, BROWN, AND COMPANY

1922

Copyright, 1922,

By Little, Brown, and Company.

All rights reserved

Published April, 1922

Printed in the United States of America

PREFACE

This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria under the management of the authors.

This book is designed primarily to assist the managers of food departments in institutions. However, it is hoped that the chapters on menu planning, the recipes, and the list of weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning.

N. T.
L. R.

UNIVERSITY OF MINNESOTA
January 1, 1922

CONTENTS

QUANTITY COOKERY

CHAPTER I

PRINCIPLES UNDERLYING THE PLANNING OF MENUS FOR LARGE NUMBERS

Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures.

On the other hand successful menu planning is not especially difficult. Like any other art it requires careful study and observance of a few simple rules.

Of course, it is impossible to formulate one set of rules that will apply to all situations. Each manager must make his own rules based on the conditions he has to meet. There are, however, certain basic principles to be recognized and followed. If the ensuing chapters succeed in explaining these principles and in emphasizing their importance, the authors' purpose will have been served.

In planning menus for an institution the manager must:

Keep in mind the nature of the institution; its purpose; the character of its patronage.

Follow certain dietetic principles.

Maintain constant variety in the food.

Keep menus appropriate to the temperature; the weather; the season; occasional holidays.

Recognize the limitations imposed by equipment; amount and kind of help; range of cost permitted; left-over foods to be used; form of service.

The first point to consider in planning a menu is the type of institution to be served. For reasons that are obvious, the purpose of the high school cafeteria is very different from that of the metropolitan hotel, while neither of these has the same object as the municipal tuberculosis sanitarium.

The age, sex, nationality, economic condition and occupation of the patrons must be kept in mind. The adult demands a freedom of choice which may be denied children. For this reason the content of the grade school lunch may be fixed in an arbitrary way, while this will not do when one is dealing with adults of any class. For instance, grade school children are satisfied with the morning bowl of bread and milk and the noon lunch of bread and soup. Adults, even in a charitable home, would undoubtedly complain of the simplicity of such meals. The high school lunchroom may eliminate coffee from its menu and have frequent "pieless" days. Any such attempts to regulate the diet of adults, except for patriotic reasons such as were the incentive to denial during the war, are highly inadvisable.

As far as the food elements are concerned, the same kinds of food may be served to boys and girls or to men and women. But, practically, they will not eat the same foods with equal satisfaction, and this should influence the planning of menus in different institutions.

School lunch managers and social service workers have found that in order to accomplish their aims they have to recognize racial food tastes.

The economic condition of the group to be served may limit variety in the menu, on the one hand, or may permit of maximum variety on the other. The eight-page menu of the fashionable tea room as definitely reflects the ability of the patrons to pay as does the simple meal of three or four dishes served the immigrants at Ellis Island.

The occupation of the patrons, whether active or sedentary, determines to a large extent the kind of food served to them, from the dietetic standpoint and from the commercial standpoint as well. The lumberjacks of the north woods require a diet very different in quality and quantity from that of the telephone operators in a city exchange.

In institutions serving set menus, with little or no choice, special attention should be given to dietetic principles. Examples of such institutions are college dining halls or dormitories, hospitals, benevolent "homes," boarding houses, fraternities and clubs.

For those who have had little or no training in dietetics and who yet have the responsibility of planning menus, it may be said that if ample variety is provided, with emphasis on fruits and vegetables, the dietetic requirements will probably be met.

The sequence of foods in the menu is important. Where several courses are to be served, and it is the aim of those planning the menu to keep the appetite stimulated, acids, meat extractives and warm foods should be served first. Cloying foods such as sweets, very cold foods and foods which are satisfying tend to depress the appetite and hence have no place in the first course of a meal, except for luncheon where the menu may be very simple. In institutions which have fixed menus, it is especially desirable that the meal, no matter how simple, be so planned that it may be served in courses. Children especially are likely to hurry through their meals, and the serving of food in courses prevents too rapid eating. It is true, of course, that extra service requires more labor, and so may not prove possible, even though desirable.

The responsibility for maintaining a constant variety in food calls for the continued exercise of initiative, the determination to avoid monotonous repetition, a mind open to new foods and new methods of preparation and systematic marketing trips in order to keep in touch with seasonal changes. Perhaps the most frequent criticism of institutions is on the lack of variety in meals. Hotels, clubs and tea rooms can draw trade by serving out-of-season foods when they first appear in the market. Institutions whose purchases are limited by a budget should make the most of seasonal foods when the market is at its height and the food is cheapest. Such institutions should avoid serving foods that are not actually in season. Serving berries or melons before the height of the season dulls the appetite of the patron for these foods so that by the time they have become economical to serve he has tired of them.

Variety should be introduced not only in the kinds of food but in the preparation, garnish and service. Even in charitable homes and other institutions where the aim is to serve at a minimum cost, the menus can be made attractive through variety in preparation. Corn meal and cottage cheese, two of the least expensive foods we have, can be utilized in a wide variety of ways. There should be no hesitation about serving new dishes, for maximum variety is essential to a happy patronage whether in the tea room or the benevolent institution. The point to be kept in mind, where the guest has the privilege of selection, is that all the variety should not come within the day or meal but within the week or month. Surprise always helps to induce appetite and this fact is as applicable to the menu in the children's home as to that of the tea room.

It is good business practice as well as good dietetic practice to plan meals according to the weather and the time of year. Hot, heavy foods sell best in cold weather. Cool, crisp, fresh foods sell best on the hottest days. The public is very susceptible to weather conditions. Holidays give a popularity to certain foods which they enjoy at no other time of the year. It is good business to make the most of these foods by serving them on appropriate days.

There are definite relations between the menu and the equipment available for its execution. For instance, a menu which calls for oven cooking to the exclusion of the use of the top of the stove or supplementary steamers will be impossible to carry out. The menu should be planned in order that the cooking may be divided between all the available equipment, such as ovens, steamers and top space on stoves. In the kitchen, as in the industrial plant, it is good management to give space only to efficient equipment and to use that equipment to its maximum capacity.

Again, incomplete equipment may have to be considered in planning the menu. If there is no power machinery the amount of hand work or heavy physical preparation called for may have to be cut down in accordance with the equipment at hand. In serving large numbers power machinery will often pay for itself in a few months through the saving in labor. It will not only do the work better and more humanely but will allow a much greater variety of food. In the matter of equipment the institution must get away from the idea that it is a large home, with working conditions as they have been in the average home. It should consider itself an industrial plant where one of the aims is maximum production with minimum labor; and it should realize that proper equipment and proper working conditions are necessary in the accomplishment of this aim. Even though the labor supply may be adequate, efficient planning of menus demands that there be an adjustment between those foods requiring much labor and those requiring little, so that proper balance may be maintained.

In discussing the limitations in menu making the element of cost has come up again and again. It becomes a definite restriction in institutions that work on a budget, or where the group to be served demands good wholesome food at the lowest price. As examples of such institutions there are the factory cafeteria, the school lunch and the college cafeteria.

Though menus must be made out in advance of the day when they are to be used, they should be sufficiently elastic to allow for proper utilization of left-overs. Using left-overs may mean very little change and substitution, or may require complete revision of the day's meals. Left-overs must be used, for it is only by constant care that the food cost can be kept down to a minimum. That this is true of all institutions, whether great or small, is shown by the extreme care exercised in the largest hotels to the end that no food shall be wasted. Where there is family service, rather than plate service from the kitchen, there will probably be a large amount of left-over food. It requires a good deal of ingenuity to use these left-overs in some other form so as to maintain variety and that element of surprise which is so essential. In the cafeteria or other institution using à la carte service the left-over problem is not so serious. It is very nicely taken care of in tea rooms and hotels which serve a club luncheon, the menu for which may be chiefly made up from the left-overs.

It is obvious that the form of service may influence the kind and extent of the menu. That is, the cafeteria can serve a large variety of dishes because the patrons wait on themselves. A similar choice or variety is impracticable where there is table service, except in hotels, restaurants and tea rooms where cost is not so great a factor.

CHAPTER II

STANDARDS FOR JUDGING MEALS

Provided the principles of good nutrition have not been violated, the main basis for judging any meal is palatability. Palatability depends upon appearance and quality. Appearance in turn depends upon quantity, color, form and service upon the plate. Quality is determined by odor, flavor, temperature, texture and consistency. Reduced to outline form, the elements of palatability are:

Commercially and aesthetically it is unwise to make servings too large. Every one has had the experience of being served with more food than can be eaten with relish and without waste. The effect is to surfeit the appetite and to limit the variety which a patron may have, unless he is able financially to order the variety; in which case he is obliged to leave some food uneaten. In any institution which serves à la carte, it is better to adjust portions and prices to the end that the patron may have some variety in his meal without prohibitive expense.

Color is important in inducing appetite. The cafeteria counter displaying a buff-colored pie, snow pudding, rice custard and yellow cake does not tempt patrons to buy. A basket of fruit, a bright-colored gelatin dessert or attractive garnishes may transform a drab meal into a most interesting one. Particularly in all kinds of plate service, attention must be paid to color, for while clashing color combinations must be avoided, some color must be used to give the food an appetizing appearance. A great deal of our food is very neutral in color and admits of a liberal use of garnishes of one kind or another.

As a rule articles of food served together should be of diverse shapes. One may enjoy a croquette, a stuffed baked potato, peas in timbales and a roll in the same meal, but it is usually unwise to serve them on the same plate.

The necessity for neatness and orderly arrangement of servings is obvious. At large parties where there is plate service it is wise to make up a sample plate before the time of serving in order to determine the best arrangement of food and in order actually to show those who are to dish up the food how each plate must look when it is placed before the guest. One who is inexperienced in planning menus, especially for parties, should accustom himself to visualizing the meal as it will appear when written upon the menu card and as it will appear upon the plate. A menu which has seemed very good when planned will often be unsatisfactory when actually served because some of the above points have been overlooked.

Odor and temperature are important factors in quality. It would seem superfluous to say that hot things must be served hot and cold things must be served cold, yet in serving large numbers the strict observance of these rules is one of the difficult problems to be solved. It can be solved, however, with efficient equipment properly arranged, a carefully thought out organization of service and unceasing care.

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.

In serving the public, whether it be in the hospital, the college dormitory or the commercial restaurant, the aim should always be to have the food better than that to which the patrons are accustomed.

In almost any kind of food work, and especially in institutional food work, visiting trips to the best hotels, tea rooms, inns, cafeterias and restaurants are invaluable, since they impart a knowledge of the way things are done, which in turn creates a confidence and assurance that nothing else can give.

CHAPTER III

TYPES OF MENUS

CAFETERIA MENUS

Though it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafeterias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal. Furthermore too much variety makes for sameness from day to day. In all cafeterias where the same group is served each day, and where there is little or no competition, a simpler menu may be used. The following menu outline is suggested for use in the average cafeteria.

A Standard Form for Cafeteria Menu

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).

Thirty Days' Menus for a Cafeteria

The careful manager spends a great deal of time in menu planning. If some systematic method of menu making can be adopted and used with a mind constantly alert to seasonal changes in foods, new and attractive dishes and variety in serving, the plan may result in saving much of this time.

A set of menus for thirty days has been worked out, with the idea that they may be repeated at the end of that time without too monotonous repetition. No Sunday meals are included since the majority of cafeterias are closed on that day. The Friday menus occur on the fifth day and every sixth day thereafter. No menu is shown for Saturday night when, if a meal is served, it may consist of popular dishes such as chicken in some form, waffles or steaks, along with such left-overs as it may be desirable to use.

The menus are intended to serve as a foundation to which may be added new dishes and seasonable fruits and vegetables, a suggestive list of which is given elsewhere (see pages [57]-[59]). From these foundation menus may be eliminated such dishes as are unpopular or out of season, or which for any reason it is impractical to serve. Commercial cafeterias may find it necessary to add other choices to these menus. Very small cafeterias may offer fewer choices. The majority of establishments, however, will find this variety ample, the idea being to serve the maximum variety within the week rather than within the day or meal.

A star has been used to indicate those dishes in which left-overs may be used to particular advantage.

CAFETERIA MENUS

** Indicates dishes in which left-overs may be used to advantage.

TEA-ROOM MENUS

The tea-room menu is characterized by daintiness and excellence in food, garnish and service. Large tea rooms serve a variety such as is found in large hotels, with practically no changes in their menus from day to day. They are open to the same criticism as are the cafeterias that serve everything in the market at every meal, and so make their menu monotonous. Smaller tea rooms offer limited choices,--soups, relishes, hot dishes, vegetables, salads, breads and beverages. To add choices to a menu beyond the number which will satisfy the patrons is not economy. The longer the menu list, the more labor, equipment, food wastage and spoilage. Therefore the tea-room menu list should be as simple as is consistent with the demands of those to be served. The menus shown below are of the type which are changed from day to day. The first is a very good example of this type, embodying a moderate degree of choice. It is suitable for a tea room serving perhaps six hundred or more people daily.

Luncheon[1]

Iced Fruit Cocktail
Tuna Fish Cocktail
Celery Hearts
Iced Grape Fruit
Oyster Cocktail
Grape Fruit & Mint Cocktail
Button Radishes
Olives

Soup

Vegetable Soup
Lamb Broth & Rice
Oyster Stew
Cream of Corn Soup
Chicken & Tomato Puree

Meats, Fish, Etc.

French Bread, Hot Rolls, or Bran Muffins Served with these Orders

Roast Chicken, Dressing, Mashed Potatoes and Gravy
Creamed Sweetbreads on Toast with French Fried Potatoes
Chicken Baked with Noodles in Casserole and Toasted Bran Muffins
Fried Oysters with Chili Sauce and Baked Potato
Broiled Tenderloin Steak with Sweet Potatoes Southern Style
Breaded Veal with Browned Potatoes and Gravy
Broiled White Fish with Lyonnaise Potatoes
Cheese Omelet with Toasted Rolls and Preserves
Rice and Salmon Box with Mexican Slaw
Assorted Hot Vegetable Dinner

Vegetables

Apple Fritters
Buttered Asparagus on Toast
Fresh Spinach & Egg
Candied Sweet Potatoes
Baby Garden Beets
Buttered or Creamed Peas
Sautéd Egg Plant
Home Baked Beans

Breads

Hot Biscuits with Orange Marmalade
Bran Muffins
Toasted English Muffins
Nut Bread
Toasted Cheese Rolls
Rye Bread & Swiss Cheese Sandwich
French Bread
Hot Home Made Rolls
Hot Corn Bread

Salads

Combination Salad
Sweetbread Salad
Shrimp Salad
Club Salad
Chicken Stuffed Paradise Peppers
Tomato Stuffed with Cottage Cheese & Almonds
Chicken Salad
Tuna Fish Salad
Sliced Tomato & Cheese Ball Salad
Head Lettuce and Roquefort Cheese Dressing
Pineapple, Prune and Neufchatel Cheese Salad
Grape Fruit & Orange Salad
Cream Slaw
Waldorf Salad
California Fruit and Nut Salad
Fruit Salad
Banana and Walnut Salad
Shredded Lettuce and Egg Salad
Head Lettuce with Thousand Island Dressing
Stuffed Egg Salad with Thousand Island Dressing
Lazarus Vegetable Salad

Frozen Desserts, Pastry, Etc.

Fresh Strawberries and Cream
Black Walnut Loaf Cake
Lemon Pie
Red Raspberry Roll with Cream
Almond Macaroons
Apple Pie à la Mode
Fresh Apple Pie with Cheese
Coffee Parfait
Chocolate Ice Cream
Charlotte Russe
Prune Whip with Cream
Cherry Parfait
Bittersweet Chocolate Parfait
Chocolate Meringue with Vanilla Ice Cream Center
Apricot & Almond Parfait
Chocolate Almond Parfait
Butter Scotch Meringue
Hot Fudge Sundae Steamed Fruit Pudding with Hard Sauce
Chocolate Mint Parfait
Vanilla Ice Cream
Black Walnut Frozen Cream
French Cake
Bittersweet Chocolate Meringue
Chocolate Luxurro Dessert
Vanilla Ice Cream with Swiss Chocolate Sauce
Date & Nut Parfait
Baked Apple & Whipped Cream
Apricot à la Mode

[Footnote [1]: Courtesy of The Lazarus Tea Room, Columbus, Ohio.]

Less choice is shown in the following menus which would be suitable to a tea room serving from two hundred to six hundred daily.

TEA-ROOM MENU[2]

Celery
Olives
Radishes
Green onions
Fruit cocktail
Spiced figs

Tomato bouillon in cup
Tureen For two

Barley soup in cup
Tureen For two

White fish broiled to order

Spring chicken, country style, jelly
Broiled lamb chops, peas
Roast leg of veal, dressing
Fresh mushrooms on toast
Boiled beef, horse radish sauce

Boiled rice and cream
Asparagus on toast
Candied sweet potatoes
Buttered new beets

Head lettuce, vinaigrette dressing
Waldorf salad
Fresh fruit salad, mayonnaise dressing
Combination vegetable salad, French dressing

Cinnamon rolls
Parker House rolls
Nut bread
Corn bread Maple syrup

Vanilla ice cream Wintergreen sherbet
Baked apples, whipped cream
Apple pie Red raspberry pie Whipped cream
Grapefruit half; whole
Strawberry shortcake, whipped cream
Ice cream sandwich, hot chocolate sauce
Banana custard, whipped cream
Fresh cake Whipped cream
Pineapple Bavarian cream, whipped cream
Coffee or tea

[Footnote [2]: Courtesy of Glass Block Tea Room, Duluth, Minnesota.]

Still less choice is offered in the menus printed below, yet they are entirely satisfactory for a very small tea room serving not more than one hundred daily.

Tea-Room Menus

Relishes
Salted Almonds
Celery Hearts

Soup
Bouillon with Wafers

Ready to Serve
Lambs Chops and Peas
Creamed Fresh Mushrooms on Toast

Vegetables
French Fried Potatoes
Scalloped Cauliflower

Salads
Tea-room Special Salad
Head Lettuce Salad with Thousand Island Dressing
Frozen Fruit Salad

Sandwiches
Club Sandwiches
Olive Sandwiches

Breads
Hot Cinnamon Rolls
Bread and Butter

Desserts
Baked Alaska
Baked Apples
Orange Bavarian
Wellesley Fudge Cake

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
Celery Hearts and Stuffed Olives
Salted Almonds

Cocktail
Oyster Cocktail

Ready to Serve
Fillet of Sole, Tartare Sauce
Omelet with Jelly

Vegetables
Potatoes in Half Shell
Brussels Sprouts, Buttered

Salads
Chicken Salad
Head Lettuce Salad with Thousand Island Dressing
Fruit Salad

Sandwiches
Cream Cheese Sandwiches
Ham and Olive Sandwiches

Breads
Hot Biscuits and Honey
Assorted Breads and Butter

Desserts
Chocolate Meringue Pudding
Maple Mousse
Lady Baltimore Cake

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
Stuffed Olives
Fresh Shallots
Raspberry Jam

Soup
Cream of Corn Soup

Ready to Serve
Broiled Tenderloin of Pork
Corned Beef Hash with Poached Egg and Tartare Sauce

Vegetables
Sweet Potato Croquettes
Artichokes with Drawn Butter Sauce
Boston Baked Beans and Brown Bread

Salads
Stuffed Tomato
Head Lettuce with Thousand Island Dressing
Asparagus and Cold Chicken Mousse

Sandwiches
Date and Nut Sandwiches
Hot Roast Beef Sandwiches

Breads
Cranberry Muffins
Assorted Bread and Butter

Desserts
Banana Cream Cake
Individual Pumpkin Pies
Ice Cream with Hot 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
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___________________
___________________
___________________

Lamb and mutton
Roast lamb and gravy
Roast lamb and mint sauce
Lamb stew with vegetables
Lamb chops
Roast mutton
Mutton chops
Mutton stew
___________________
___________________

Veal
Roast veal and dressing
Breaded veal
Veal loaf
Calves liver and bacon
Veal stew, plain; with vegetables; with peas
Veal birds
Breaded veal heart
Veal rosettes
Veal croquettes
Scalloped veal with rice
Veal hearts en casserole
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___________________
___________________
___________________

Chicken
Roast chicken
Chicken fricassee
Chicken giblets with rice
Chicken and biscuit
Creamed chicken, with biscuits; on toast; in bread cases; in timbales
Chicken pie, white and dark meat; all white meat
Chicken à la King
Chicken croquettes
Hot chicken sandwich
___________________
___________________
___________________
___________________

Fish

Salmon
Fresh salmon, Steamed; baked
Fresh salmon fried in steaks
Canned salmon in loaf
Scalloped salmon
Creamed salmon on toast
Salmon with lemon
Salmon croquettes

Whitefish
Steamed; baked; planked; with dressing

Trout
Baked; fried

Codfish
Creamed, on plain boiled potatoes
Codfish balls

Halibut
Steamed; fried; baked
Scalloped fish
Fish cakes
___________________
___________________
___________________
___________________

Oysters

Scalloped
Creamed oysters on toast
Fried
Oyster cocktail
Oyster stew
___________________

Eggs

Fried with ham with bacon
Egg croquettes
Egg cutlets
Scrambled eggs with
minced ham
with bacon
with marmalade
with jelly
Poached eggs; on toast
Baked eggs in ramekin;
in potato nest
Steamed eggs
Creamed eggs on toast
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___________________
___________________
___________________

Cheese Dishes

Cheese fondue
Cheese soufflé
Rice and cheese
Macaroni and cheese
Hominy and cheese
Spaghetti and cheese
Creamed cheese
Cottage cheese loaf with nuts and green peppers
Cottage cheese croquettes with white sauce

Meat Substitutes

Turkish pilaf
Rice and nut loaf
Spanish rice
Peanut and rice loaf
Lentil loaf
Rice croquettes
Spaghetti and tomatoes
Spaghetti and tomatoes with bacon
___________________
___________________
___________________
___________________

Miscellaneous Meat Dishes

Hash
Croquettes
Tongue
Heart
Frankfurts Brains, fried with scrambled eggs
Sweetbreads
___________________
___________________
___________________
___________________

Vegetables

Potatoes
Baked
Mashed
Scalloped
Creamed
American fried
Browned
Lyonnaise
Parsley buttered potatoes
Stuffed baked potatoes
Potato chips
Riced potatoes
Potato croquettes
Potato cakes
Potato cones
Potato puff
Plain boiled potatoes
Diced browned potatoes
Potatoes au gratin
Sweet potatoes, boiled
Baked
Fried
Scalloped with apples
Sweet potato croquettes
___________________
___________________
___________________

Beans
String beans
String beans creamed
Wax beans
Boiled navy beans
Baked navy beans
Green lima beans
Dried lima beans, boiled
Baked lima beans
Kidney beans
Succotash
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___________________
___________________
___________________

Celery
Creamed
Relish
___________________
___________________
___________________

Asparagus
Buttered asparagus on toast
Creamed
Creamed asparagus on toast

Corn
Corn with green and red peppers
Corn on cob
Corn pudding
Succotash
Scalloped corn
Corn fritters
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___________________
___________________
___________________

Cabbage
Creamed
Scalloped
Scalloped cabbage au gratin
Fried
Boiled
Sauerkraut
Hot slaw
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___________________
___________________

Carrots
Buttered, diced
Creamed
Buttered carrots and peas
Creamed carrots and peas
___________________
___________________
___________________

Cauliflower
Creamed
Scalloped cauliflower in ramekins; au gratin
___________________
___________________

Beets
Buttered
Beets in vinegar sauce
Pickled beets
___________________
___________________

Eggplant
Fried
___________________
___________________

Hominy
Fried
Creamed
Scalloped
___________________
___________________
___________________

Onions
Buttered
Creamed
Scalloped
Fried
___________________
___________________
___________________

Macaroni
Macaroni and tomatoes
Macaroni croquettes
___________________
___________________
___________________

Spaghetti
Spaghetti and tomatoes
Spaghetti croquettes
Spaghetti and tomatoes with bacon
___________________
___________________

Peas
Buttered
Buttered peas and carrots
Creamed
Creamed peas and carrots
___________________
___________________
___________________

Peppers
Stuffed with corn
Stuffed with meat
___________________
___________________
___________________

Rice
Rice with gravy, southern style
Rice with cream
Rice croquettes
___________________
___________________

Parsnips
Fried
___________________
___________________
___________________

Spinach
Spinach and lemon
Spinach and egg
___________________
___________________

Squash
Baked
Mashed
___________________
___________________

Turnips
Creamed
Buttered, diced
Mashed
___________________
___________________

Rutabagas
Mashed
Creamed
Buttered
___________________

Tomatoes
Stewed
Stewed tomatoes with bread
Scalloped
Baked
Stuffed
___________________
___________________
___________________

Breads

Quick breads
White muffins
Graham muffins
Bran muffins
Corn meal muffins
Date muffins
Rice muffins
Crumb muffins
Blueberry muffins
Bacon muffins
Cranberry muffins
Corn bread
Brown bread
Baking-powder biscuit
Baking-powder biscuit cinnamon rolls, with frosting
Baking-powder nut bread
Baking-powder nut and raisin bread
Baking-powder brown bread
___________________
___________________
___________________
___________________
___________________

Yeast breads
White bread
Graham bread
Oatmeal bread
Raisin bread
Nut bread
Coffee cake
___________________
___________________
___________________
___________________
___________________

Rolls
Cottage rolls
Parker House rolls
Clover-leaf rolls
Cinnamon rolls
Raised muffins
Hot cross buns
___________________
___________________
___________________
___________________

Sandwiches

Lettuce
Olive
Olive and egg
Celery
Celery and chicken
Chicken
Ham
Peanut
Fig and nut
Cheese
Cheese and pimento
Meat
Ham sliced
Ham minced
Meat minced
Fig and date
Raisin and nut
Cucumber
Parsley butter
Egg
Tomato and cucumber
Green pepper
Club
Toasted cheese
___________________
___________________
___________________
___________________
___________________

Salads

Vegetable salads
Asparagus
Cabbage
Cabbage salad with nuts
Cabbage salad with pickles and green peppers
Cabbage and ham
Cabbage and salmon
Cabbage and tuna fish
Cabbage and shrimp
Cabbage and pineapple
Celery and apple
Stuffed celery
Tomato salad
Whole, stuffed
Half
Sliced
Tomato and cucumber
Spring salad (head lettuce, tomato, onion, radishes, peppers, cucumber)
String bean
Kidney bean
Spinach mounded with sliced egg
Head lettuce with mayonnaise
Head lettuce with French dressing
Head lettuce with Thousand Island dressing
Lettuce shredded with egg
Deviled eggs
Potato
Cucumber
Sliced cucumbers in vinegar
Combination
Vegetable salad, peas, celery, beets
Perfection
Sliced onions in vinegar
Egg, cheese and pickle
Tomato aspic
Tomato and celery
Celery, peas and nuts
Cabbage, celery, meat, pimento
Celery and beet
Mashed potato
Bean and beet
Sliced Bermuda onion
Squares of New York cheese on lettuce
Carrot and raisin
___________________
___________________
___________________
___________________
___________________

Fruit salads
Orange, grapefruit and pineapple
Waldorf
Apple, banana and date
White grape, apple and nut
Orange and nut
Apple and pineapple
Pear
Pineapple and celery
Pineapple and nut
Date and cottage cheese
Prune and cottage cheese
Pineapple and grated cheese
Argyle
Banana
Prune and peanut butter
Grapefruit
Fruit salad with ginger ale
Banana, peanut and carrot

Fish and meat salads
Salmon and celery
Sardine
Tuna fish
Shrimp
Lobster
Chicken
___________________
___________________
___________________
___________________

Cottage cheese salads
Molded and sliced with celery
Molded and sliced with green peppers and nuts
Balls rolled in nuts
___________________
___________________
___________________
___________________

Desserts

Hot puddings
Rice and raisins with hard sauce
Rice and raisins with cream
Rice custard
Chocolate rice pudding
Baked rice pudding
Lemon rice pudding
Rice compote with peaches
with raspberries
with prunes
Baked tapioca custard with meringue
Apple tapioca
Prune pudding
Indian pudding
Bread pudding
Chocolate bread pudding
Cottage pudding
Grapenut pudding
Apple fritters
Corn fritters
Banana fritters
Pineapple fritters
Orange fritters
Plain fritters
Apple dumplings
Apple batter pudding
Brown Betty with lemon sauce
Steamed suet pudding
Steamed cherry pudding
Steamed date pudding
Steamed carrot pudding
Prunecot shortcake
Peach shortcake
Orange shortcake
Strawberry shortcake
Peach cobbler
Apricot cobbler
Cherry cobbler
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________

Cold puddings
Baked custard
Caramel custard
Maple nut mold, custard sauce
Chocolate blanc mange
Tapioca cream
Raspberry tapioca
Caramel tapioca
Pineapple tapioca
Apple tapioca
Fruit whips
Strawberry
Prune
Apricot
Plum
Caramel Bavarian cream
Cornstarch pudding with chocolate sauce
with berry sauce
with custard sauce
Fig tapioca
Fruit cocktail
Charlotte russe
Floating island
Orange custard
Fruit gelatin
Norwegian prune pudding
Pineapple pudding
Rice Bavarian pudding
Rhubarb tapioca
Snow pudding
Raisin tapioca
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________

Fruits

Sauces
Prunes
Apricots
Cranberry
Rhubarb
Apple
Stewed figs
Baked apples
Cherries
White
Red
Oranges
whole
sliced
Bananas
Dates with whipped cream
Grapefruit
Pears
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________

Ice Creams

Orange parfait
Mousse
Maple
Pineapple
Vanilla nut
___________________
___________________
___________________
___________________
___________________
___________________

Sherbets
Lemon
Orange
___________________
___________________
___________________
___________________
___________________
___________________

Ice cream
Vanilla
Strawberry
Chocolate
Maple
Macaroon
Greengage
Peach
Tutti Frutti
___________________
___________________
___________________
___________________
___________________
___________________

Ices

Orange
Lemon
Strawberry
Apricot
Pineapple
Grape
___________________
___________________
___________________
___________________
___________________
___________________

Cakes

Yellow or white cake
with vanilla frosting
with fig frosting
with raisin frosting
with cocoanut frosting
with maple frosting
with nut frosting
with orange frosting
with chocolate frosting
with nut and raisin frosting
with pineapple frosting
with date frosting
with maraschino cherry frosting
Chocolate cake
Lady Baltimore cake
Lord Baltimore cake
Fudge cake
Apple-sauce cake
Gingerbread
with whipped cream
with chocolate frosting
Sponge cake with frosting
Sponge cake with whipped cream
Lemon filled layer cake
Individual cakes
Spice cake
Banana cake with meringue
Marble cake
Sunshine cake
Angel food cake
Strawberry cake (white cake, with sliced strawberries in the frosting)
French pastries
Martha Washington pie
Cream puffs with vanilla custard filling
with chocolate custard filling
with whipped cream
Tarts
Lemon
Orange
Marguerites
Cookies
Fruit
Sugar
Spice
Oatmeal
___________________
___________________
___________________
___________________
___________________
Doughnuts
Plain
Raised
Jelly roll with jelly filling
with chocolate custard filling
with vanilla custard filling
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________

Pies

Two-crust
Canned apple
Fresh apple
Cranberry pie, latticed
Cranberry and raisin
Blueberry
Apricot (dried)
Red raspberry
Black raspberry
Blackberry
Loganberry
Gooseberry
Gooseberry and raisin
Cherry
Mince
Rhubarb
Peach
Raisin
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________

One-crust
Lemon
Banana cream
Custard
Pumpkin
Chocolate
Butterscotch
Apricot cream
Pineapple
Cream
Cocoanut cream
Sour cream
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________

Beverages

Coffee
Tea
Green
Black
Iced
Chocolate
with whipped cream
with marshmallows
Cocoa
Hot
Iced
Milk
Buttermilk
Lemonade
Lemonade and orangeade
Orange juice
Ginger-ale lemonade with mint
Fruit punch
Spiced grapejuice

SEASONAL CHART OF FOODS

(Spaces are left for additions)

POPULAR FOOD COMBINATIONS

Since it is customary to plan the menu, using the meat as a basis, and since custom and good usage make certain combinations popular, a list of such combinations is given below with the idea that others may be added as desired.

SUGGESTIVE AND POPULAR FOOD COMBINATIONS

WAYS OF USING LEFT-OVER FOODS

Garnishes

Clever use of garnishes will do a great deal to make servings attractive, to develop surprise and stimulate appetite.

A list of garnishes appropriate to different kinds of food appears below. Of course there are many others, and the number of different ways in which ordinary garnishes can be used effectively is surprisingly large. The alert manager will observe what others in his field are doing, and will discover many ingenious ideas by reading food journals and women's magazines.

The garnishes used for soups are practically the same whether for cream or clear soups.

Wafers, cheese and plain
Croutons
Olives
Radishes
Celery hearts
Whipped cream (on cream soups)

Some meat garnishes can be used at all times; others are especially adapted to certain kinds of meat.

In general
Parsley
Watercress, in season
Mixed pickles

For steaks
Lemons cut in fancy shapes
Sautéd mushrooms
Potato roses
Stuffed tomatoes
Stuffed peppers
Grilled and buttered Brussels sprouts

For fish
Lemons, in slices and cut in fancy shapes
Cucumber baskets, filled with dressing
Parsley
Watercress
Clam shells, stuffed with clams and mushrooms
Mushrooms, sautéd
Potatoes, cut in fancy shapes, such as shoe strings or lattice, and fried in deep fat

There are certain garnishes which it is customary to use with salads, especially with chicken salad.

For chicken salad
Hard-cooked eggs, sliced or cut in eighths
Lemons, sliced
Pickles
Paprika
Parsley
Capers
Olives
Head lettuce cups

For fish salad
Pickles
Olives
Lemons, cut in fancy shapes
Cucumber baskets holding extra salad dressing
Paprika
Parsley

For fruit salad
Tiny cheese balls
Cheese balls rolled in chopped nuts
Tiny sandwiches
Olives
green
ripe
stuffed
Cheese straws in fancy shapes

Very often where sandwiches are ordered they will serve as the main dish of the luncheon meal. They should be made as appetizing as possible by the use of suitable garnishes.

Pickles
Olives
Cheese balls
Parsley
Watercress
Attractive paper or plain linen doilies
Nut meats