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Quantity Cookery: Menu Planning and Cooking for Large Numbers

Chapter 11: CHAPTER IV
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About This Book

A practical manual for planning and producing meals for large groups, presenting foundational principles for institutional menu design and kitchen organization. It explains how to adapt menus to the purpose and patrons of an establishment, dietetic needs, season, equipment, staffing, and budget; stresses variety, proper sequence of courses, and appropriate service; and supplies sample menu types, charts, and forms to streamline planning. Substantial recipe sections cover soups, meats, and other common preparations, and the book concludes with tables of weights, measures, and other reference material for large-quantity cookery.

** 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