Quantity Cookery: Menu Planning and Cooking for Large Numbers

I. Fill in, in duplicate, the printed blank

DINNER ENGAGEMENTS

Date ___________________	Day of week _______________________
Time ___________________
Engagement made by ___________________	Phone ___________________
Organization or Club ___________________
Price ___________________	Probable Number ___________________
Room desired ____________	Flowers ___________________________
Style of service:
Cafeteria service ____
Table service ____
Tables set and served by guests ____
Date Guaranteed Number is to be reported ___________________

Leeway granted (either way) on guaranteed number
On 25-40		2 plates, more or less
50-60		4 plates, more or less
75-100		6 plates, more or less
125-175		8 plates, more or less
200 up		10 plates, more or less

Notice.--Care should be taken to have the guaranteed number of plates accurately stated.

II. Plan the menu. If desired, the above form may include space for writing in the menu, in order that both parties may have a clear understanding of just what is to be served III. Make out order list

For food
For dish rental (if necessary)
For printing (if necessary)
For flowers or other decorations

IV. Employment of help

Rescheduling the regular help
Overtime for the regular help
Hiring of additional help

V. Division of the work

Directions to cooks
1. Copy of the menu
2. Recipes and amounts to be prepared
Service of the food
1. In the kitchen
  1. Instructions for counting out and arrangement of utensils for the service of the food
  2. Organization of each serving center, where the number served is so large that more than one center is necessary
  3. Assignment of special duties to workers at the serving center
  4. A drawing or serving of a sample plate showing arrangement of food on the plate
2. In the dining room
  1. Directions to the head waitress and waitresses
    1. List of dishes to be counted out and carried to serving center, warming ovens or refrigerators
    2. Directions for setting the tables. A cover may be set or a sketch made to show the proper arrangement of the silver, napkin and the glass
    3. Decoration of the tables
    4. Arrangement of the serving tables
    5. A copy of the menu
    6. Specific instructions for serving food to the guests

VI. Records

Cost of the food
1. 1. Cost of food should be figured on basis of recipes and quantities used, and listed according to the order in which the food appears in the meal
2. 2. Left-overs listed
3. 3. Approximate value of left-overs as listed
4. 4. Net food cost is total food cost less the value of usable left-overs
Cost of labor
1. Time spent by regular employees
2. Overtime spent by regular employees
3. Extra labor employed for occasion
4. Total labor cost
Overhead cost
1. Flowers or other decorations
2. Printing of menu cards or place cards
3. Favors if supplied
4. Dish rental and breakage
5. Estimated heat, light, fuel, laundry and other overhead
Summary
1. Total cost
  1. food
  2. labor
  3. overhead
2. Total receipts
3. Profit or loss
Number served
Per capita cost

CHAPTER VI

RECIPES

In the pages that follow are some two hundred recipes for use in institutions. It will be noted that throughout these recipes, measures are used rather than weights. This for two main reasons. First, cooks, except for highly trained professionals, use measures more easily and with greater success than weights. Second, most institutions cannot afford an adequate number of accurate scales; and scales that are not accurate are worse than useless. Measures, on the other hand, are inexpensive and always available. It may be said that because of the amounts and the size of the measures used in large quantity cookery there is not the degree of inaccuracy which is found in measuring small quantities.

It is hoped the form of the recipes with the spaces for figuring costs and calories will be of value from the commercial and classroom standpoint.

Stars indicate those recipes in which left-overs may be used to particular advantage.

SOUPS

BOUILLON

Ingredients	Amount	Weight
Beef, cubed		20 lb.
Bones, veal		7½
Water	4 gal.	lb.
Peppercorns	2 tbsp.
Salt	6 tbsp.
Carrots, diced	2 c.
Onions, diced	2 c.
Celery, diced	2 c.
Turnips, diced	2 c.
Egg whites and shells	7

Cut the meat in cubes and soak two thirds of it in the cold water for about three fourths of an hour. Sear the remainder and add to the meat which is soaking. Heat the meat, veal bone and water to boiling and let simmer for four or five hours. Add the seasonings and the vegetables and cook until the vegetables are soft. Pour the whole through a colander and cool. When the fat has set, remove and clear by mixing the cold stock with the shells and slightly beaten whites of eggs. Bring the mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. Strain through two or three thicknesses of cheese cloth.

Number of servings 64-96
Amount of one serving ⅓ to ½ c.
Calories in one serving______
Cost of one serving______

CHICKEN SOUP

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Stock, chicken	4 gal.
Onions	1¼ lb.
Salt	⅓ to ½ c.
Celery salt	¼ c.
Green peppers, chopped	1 c.
Rice	2 c.

Add the chopped onions, green peppers, rice, salt and celery salt to the chicken stock and cook until the rice is tender.

Number of servings 85
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

NOODLE SOUP

Ingredients	Amount	Weight
Eggs	3
Flour	2 c.
Salt	2 tsp.
Stock	4 gal.
Onions		1 lb.
Salt	⅔ c.
Celery salt	¼ c.

To make the noodles, beat the eggs lightly and add the flour and salt. This makes a very stiff mixture. Put the mixture on a board and roll as thin as possible. Sprinkle the dough with flour and roll it into a tight roll. From this, slice the noodles. Shake out and let dry. Heat the stock to boiling, add the seasonings and the noodles and cook until done. Noodles may be made up and kept for some time in the refrigerator.

Number of servings 96
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

TOMATO RICE SOUP

Ingredients	Amount	Weight
Stock	5 gal.
Green peppers	10
Onions		½ lb.
Tomatoes	1 gal.
Rice	2½ c.
Carrots, finely diced	1½ c.
Flour	3 c.
Salt	⅓ c.
Butter substitute	1½ c.

Chop the onions, carrots and green peppers and add to the boiling salted stock and tomatoes. Add the rice and cook until the rice is tender. Melt the fat, stir in the flour and add to the hot liquid to thicken.

Number of servings 115
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

**VEGETABLE SOUP

Ingredients	Amount	Weight
Stock	1½ gal.
Tomatoes, #10 cans	2
Bay leaves	3
Water	1½ gal.
Carrots, diced	1 pt.
Celery, diced	1 qt.
Onions		1 lb.
Rice	1 c.
Salt	¼ c.

Add the seasonings to the boiling stock, tomatoes and water. When the vegetables have become softened, add the rice and cook for 15 to 20 minutes. Do not strain.

Number of servings 96
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF CELERY SOUP

Ingredients	Amount	Weight
Celery stock	6 qt.
Onions		¼ lb.
Butter substitute		¾ lb.
Flour	3 c.
Milk	7 qt.
Paprika	½ tsp.
Red pepper	¼ tsp.
Salt	¼ c.

Make a celery stock by cooking the leaves and outside stalks in water to cover. Rub through a sieve. Cook finely chopped onion with the required amount of stock. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée and white sauce. Add paprika, red pepper and salt just before serving.

Number of servings 60
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF CORN SOUP

Ingredients	Amount	Weight
Corn	1½ gal.
Water	1 qt.
Onion		½ lb.
Butter substitute	¾ c.
Flour	1½ c.
Milk	2 gal.
Salt	¼ c.
Paprika	½ tsp.

Cook the corn with the water and chopped onion and rub through a sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine white sauce with purée. Add salt and paprika just before serving.

Number of servings 64
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF LIMA BEAN SOUP

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Butter substitute	¾ c.
Flour	1½ c.
Milk	6 qt.
Salt	2 tbsp.
Lima beans, cooked	4 qt.
Grated onion or
chives	¼ c.
Chopped parsley	¼ c.

Cook the lima beans with the onion until soft and rub through a purée sieve. Melt the fat, stir in the flour and add hot milk to make a white sauce. Combine the purée and white sauce and add the salt just before serving.

Number of servings 50
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF PEA SOUP

Ingredients	Amount	Weight
Peas	2 qt.
Onion		⅜ lb.
Bay leaf	1 leaf
Milk	6 qt.
Butter substitute	½ c.
Flour	1 c.
Salt	3 tbsp.

Cook the peas, together with their juice from the cans, and the onion and bay leaf until the peas are soft. Rub through a purée sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée with white sauce. Add salt just before serving.

Number of servings 38
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF SPINACH SOUP

Ingredients	Amount	Weight
Spinach Juice	1 c.
Onion		⅜ lb.
Milk	6 qt.
Butter substitute		¼ lb.
Flour	1 c.
Salt	1 tbsp.

Chop the onion and add to one half of a #10 can of spinach and cook until the onions are tender. Scald the milk. Melt the fat and add the flour. When thoroughly mixed add to the hot milk, stirring constantly. When the spinach is seasoned, drain, rubbing lightly through a purée sieve until you obtain one cup of spinach juice. Add the spinach juice to the thickened milk and season.

Number of servings 35
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAM OF TOMATO SOUP

Ingredients	Amount	Weight
Tomatoes	1 gal.
Bay leaves	2
Onion		¼ lb.
Sugar	⅜ c.
Soda	2 tsp.
Butter substitute	½ c.
Flour	1 c.
Milk	1 gal.
Salt	2 tbsp.

Cook the tomatoes with the bay leaves and onion. Rub through a purée sieve and add the sugar and soda. Melt fat, stir in the flour and add hot milk to make a white sauce. Combine purée and white sauce by pouring purée into white sauce. Add salt just before serving.

Number of servings 36
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

OYSTER STEW

Ingredients	Amount	Weight
Milk	4 gal.
Oysters	1 gal.
Salt	¼ c.
Paprika	1 tsp.
Butter substitute		1 lb.

Scald the milk and add the butter substitute, paprika and oysters. Cook until the edges of the oysters begin to curl. Add the salt just before serving. If the soup must stand some time before all is used, the oysters should be combined with the milk only as needed.

Number of servings 64
Amount of one serving 1 c.
Calories in one serving______
Cost of one serving______

PEANUT BUTTER SOUP

Ingredients	Amount	Weight
Peanut butter		6 lbs.
Milk	2 gal.
Celery Stock	3 qt.
Water	1¼ gal
Flour	¾ c.
Salt	½ c.

Add the water to the peanut butter and mix to a smooth paste. Heat the milk and celery stock, reserving sufficient liquid to make a paste of the flour. When the liquid is hot add the flour paste. When thickened add the peanut butter mixture and the salt.

Number of servings 100
Amount of one serving ¾ c.
Calories in one serving______
Cost of one serving______

MEATS

BEEF À LA MODE

Ingredients	Amount	Weight
Beef round		50 lb.
Carrots, chopped	1 gal.
Peppers, chopped	1½ c.
Tomatoes, #10 can	1
Onions, chopped		1 lb.
Water	3 gal.
Flour	2 c.
Salt	½ c.

Place the meat in a roasting pan in a hot oven to sear. When well seared, cover with water and continue cooking in a medium oven for from four to five hours. About an hour and a half before serving add the chopped carrots, peppers, onions and tomatoes, and salt. Just before serving thicken the stock with the flour mixed to a paste with water. The vegetables should be served with the meat.

Number of servings 200
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

**CORNED BEEF HASH

Ingredients	Amount	Weight
Corned beef		20 lb.
Potatoes, cooked		12 lb.
Onions		1 lb.
Meat stock	3 qt.

Soak and cook the corned beef until tender. Grind or chop the beef, potatoes and onion and mix with corned beef stock or gravy. Bake in a hot oven until brown. Serve with tartare sauce.

Number of servings 70
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

CREAMED DRIED BEEF ON TOAST

Ingredients	Amount	Weight
Dried beef		5 lb.
Flour	1 c.
Butter substitute		1 lb.
White sauce	2 gal.
Bread, slices	40

Shred the dried beef in small pieces. Melt the fat and sauté the dried beef in it. Add to this one cup of flour and let brown with the beef. Follow the usual manipulation for white sauce, and when cooked combine with the beef and serve on toast.

Number of servings 80
Amount in one serving ½ c. and ½ slice of bread
Calories in one serving______
Cost of one serving______

**HAMBURG BALLS

Ingredients	Amount	Weight
Ground beef		10 lb.
Crumbs	3 c.
Salt	¼ c.
Milk	1 qt.
Onion		⅜ lb.

Mix the meat well with crumbs, seasoning and milk. Shape in balls or cakes and bake in well-greased pans.

Number of servings 50
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

**HASH

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Meat, chopped	6 qt.
Potatoes	6 qt.
Onions	⅔ lb.
Salt	½ c.
Gravy or meat stock	3 qt.

Chop or grind the meat and potatoes. Mix with the onions and salt and moisten with the gravy or meat stock. Put in shallow pans and bake in the oven until brown.

Number of servings 60
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

**MEAT CROQUETTES

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Meat, chopped	1 gal.
Rice, uncooked	1 qt.
Water	1 gal.
Onions, chopped	⅓ lb.
Salt	¼ c.
Stock to mix
Crumbs, sifted	4 c.
Eggs	4
Milk	½ c.

Cook the rice in the boiling salted water to which the onions have been added, until the rice is tender. Add the chopped or cubed meat and if necessary additional stock to moisten. Using a dipper measuring half a cup per serving, mold the mixture into croquettes. Put the sifted crumbs on a board, roll the croquettes in the crumbs, dip in a dipping mixture made of eggs and milk, roll again in the crumbs and fry in deep fat. If desired, one gallon of cooked potatoes may be substituted for the rice, in which case the water also would be omitted.

Number of servings 50
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**MEAT LOAF

Ingredients	Amount	Weight
Hamburger		30 lb.
Salt	¾ c.
Bread crumbs	4 qt.
Eggs, whole	6
Egg yolks	10
Milk	3 qt.
Onions		1 lb.

Mix the salt, bread crumbs and onions with the meat. Beat the eggs slightly and add to the milk. Combine with the meat and mix thoroughly. Weigh out into loaf pans which have been well greased. Be careful to press the meat well into the corners of the pan and avoid having the center of the meat higher than the edges. Bake in a medium hot oven until the meat is done. This makes nine five-pound loaves, cutting twenty-four slices each.

Number of servings 216
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

**MEAT LOAF WITH TOMATO AND CELERY

Ingredients	Amount	Weight
Meat, ground		20 lb.
Crumbs	5 qt.
Milk	3 qt.
Tomatoes	3 qt.
Celery, chopped	2 qt.
Eggs	10
Salt	⅓ c.
Onions		½ lb.

Add the crumbs, tomatoes, chopped celery, salt and onions to the meat and mix well. Beat the eggs slightly, add the milk and mix with the meat. Weigh out into well-greased loaf pans and bake in a medium oven. In order to make the loaves uniform be careful to press the meat well into the corners of the pans and avoid having the center of the loaf higher than the sides. One pound of hamburg steak, as purchased, will make nine servings when the other ingredients that go into the loaf have been added.

Number of servings 180
Amount in one serving ⅕ pound, after cooking
Calories in one serving______
Cost of one serving______

MEAT PIE

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Stew meat	20 lb.
Water	2 gal.
Onions	½ c.
Potatoes, diced	2 qt.
Salt	⅓ c.
Flour	4 c.
Biscuit recipe (see page 124)	⅔ of recipe

Cut the meat in one-inch cubes and cover with boiling water. Cook just below the boiling point. When the meat is almost tender add the salt, onions and potatoes. Mix the flour to a paste with water and thicken the stock just before serving. Serve one half cup of stew with one biscuit. The biscuit may be baked separately or the stew may be poured into baking pans, covered with biscuits and the biscuits baked in the oven.

Number of servings 100
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**MEAT PIE WITH DRESSING

Ingredients	Amount	Weight
Dressing	5 qt.
Meat, cubed	4½ qt.
Onion		¼ lb.
Salt	6 tbsp.
Meat stock	3 qt.
Flour	2 c.
Bread crumbs	1 c.
Butter substitute	2 tbsp.

Cut left-over meat into one-inch cubes and heat in a gravy made of the seasoned and thickened stock. Line a baking pan with dressing, leaving a well in the center. Fill this with the meat and gravy and cover with the buttered crumbs. Bake in a hot oven until brown. When serving, both meat and dressing should be given.

Number of servings 50
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

MEAT STEW

Ingredients	Amount	Weight
Meat, cubed		20 lb.
Water	3 gal.
Onions		½ lb.
Carrots	1¼ qt.
Potatoes	5 qt.
Flour	3 c.
Salt	½ c.

Cover the cubed meat with boiling water and cook just below the boiling point until tender. About one hour before serving time add the onions, carrots and salt. The potatoes may be added later, since they require less cooking. Mix the flour to a paste with water and thicken the stew after the vegetables are tender.

Number of servings 96
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

RIB ROAST OF BEEF

Ingredients	Amount	Weight
Rib roast		50 lb.
Salt	⅔ c.
Water	1½ to 2 gal .
Flour	3-4 c.

Place the meat in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Baste or turn as is necessary. Mix the flour to a paste with water and use in making the gravy.

Number of servings 125
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______

SWISS STEAK

Ingredients	Amount	Weight
Round steak, 1 in. thick		20 lb.
Flour	2½ c.
Salt	¼ c.
Water	1½ gal.

Trim the steak. Mix the flour and salt and pound into the steak. Sear the steak in a pan on the top of the stove, put into a roasting pan, cover with water and cook slowly for from three to four hours.

Number of servings 45
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______

WEINERS

Ingredients	Amount	Weight	Calories	Unit Cost	Total Cost
Weiners		10 lb.

Wash the weiners and cut the links apart. Put them in boiling water and cook until they swell and start to burst. Drain and serve.

Number of servings 40-42
Amount in one serving 2
Calories in one serving______
Cost of one serving______

CHICKEN AND BISCUIT

Ingredients	Amount	Weight
Cooked chicken meat, cubed		12 lb.
Onion		1 lb.
Salt	⅔ c.
Celery salt	¼ c.
Stock	4 gal.
Flour	3 qt.
Biscuit recipe (see page 124)	⅚ of recipe

Heat the stock and season with the onion, salt and celery salt. Thicken with the flour mixed to a paste with some of the cold stock which has been reserved. Add the chicken meat, and serve with baking-powder biscuits or on toast. In ordering chicken for the above recipe, three and a half to four pounds of chicken, New York dressed, must be ordered for every pound of cooked chicken meat which is desired. In cooking chicken care should be taken to cool the chicken and stock as quickly as possible and then put into the refrigerator. The chicken should be cooled out of the stock. From fifty pounds of chicken, New York dressed, approximately five gallons of stock may be obtained.

Number of servings 150
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

CHICKEN À LA KING

Ingredients	Amount	Weight
Chicken fat	3 c.
Flour	1½ qt.
Chicken stock	2 gal.
Onions, chopped	¼ c.
Milk	½ gal.
Salt	⅓ to ½ c.
Cooked chicken meat, cubed	7½ qt.
Pimentos, chopped	1 qt.
Green peppers, chopped	1 qt.
Fresh mushrooms		2 lb.
or
Canned mushrooms	3 cans
Butter		1 lb.
Egg yolks	16
Toast, ½ slices	150

Heat the stock with the onion. Melt the chicken fat, add the flour, and when well mixed add to the boiling stock, stirring rapidly. Add the scalded milk, the green peppers, pimentos and cubed chicken. Sauté the mushrooms in the butter and add. Beat the yolks and add them with the salt, last. Serve on toast, in bread cases or patty shells.

Number of servings 150
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

Quantity Cookery: Menu Planning and Cooking for Large Numbers

About This Book

DINNER ENGAGEMENTS

CHAPTER VI

RECIPES

SOUPS

BOUILLON

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