Quantity Cookery: Menu Planning and Cooking for Large Numbers

Wash the rice and add to the boiling chicken stock to which has been added all of the seasonings. Make a thick white sauce, using the one quart of the chicken stock and the flour. Combine with the rice, white sauce, and add the cubed chicken meat and cool. Form the mixture into croquettes, dip into sifted crumbs, then into a dipping mixture made of the eggs and milk and then in crumbs and fry in deep fat.

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

ROAST LAMB

Wash the lamb, put in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Mix the flour to a paste with water and use in making the gravy.

Number of servings 125-150
Amount in one serving ⅓ to ⅖ lb.
Calories in one serving______
Cost of one serving______

BAKED HAM

Put the hams in a kettle, cover with water and bring to a boil. Simmer for three to four hours or until they are done. When tender remove from water, peel off the skin and place in a baking pan. Stick the cloves into the hams and pour over them a syrup made of the vinegar and brown sugar. Sprinkle them with crumbs and brown in a hot oven.

Number of servings 175
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

BREADED PORK CHOPS

Make a dipping mixture of the eggs and milk. Add to this the salt. Dip the chops in the mixture, then in the crumbs and place in a well-greased pan and cook the chops in a medium hot oven. Pork should be well cooked.

Number of servings 80-85
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

PORK CHOPS WITH DRESSING

Place the pork chops in a well-greased baking pan. Sprinkle with salt, and in the center of each put a quarter of a cup of dressing. Bake in a medium hot oven until the pork is well cooked. To make the dressing, melt the fat and add to it the finely chopped onions. When brown pour over the broken bread. Add the salt and hot water sufficient to moisten. Avoid getting the dressing too wet.

Number of servings 80
Amount in one serving ¼ lb. and ¼ c. dressing
Calories in one serving______
Cost of one serving______

ROAST PORK

Put the pork in a roasting pan in a hot oven and cook until well seared and brown. Add the salt and water and continue cooking, turning the meat or basting as is necessary. When the meat is almost tender add the chopped onions to the stock to flavor. When tender remove the meat from the pan and thicken the stock on top of the stove with the flour mixed to a thin paste with water. The gravy must be strained to remove the chopped onion.

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

SAUSAGE

Mix the sausage, bread crumbs and salt and mold into flattened balls. There should be four servings to the pound. An ice-cream dipper of the right size may be used to keep the balls uniform in size.

Number of servings 44
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

BREADED VEAL

Trim the steak and cut into pieces the size of one serving. Beat the eggs, add the salt and the milk. Dip the meat in the milk and egg mixture, then into the crumbs, put into a well-greased roasting pan and cook in a moderate oven. Turn as is necessary. Veal should be thoroughly cooked.

Number of servings 80
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

BREADED VEAL HEARTS

Wash and slice the hearts. Make a dipping mixture of the eggs, milk and salt. Dip the hearts in this mixture, then in the crumbs. Place in a well-greased roasting pan and cook in a moderate oven until brown and tender. Turn as is necessary. Veal should be thoroughly cooked.

Number of servings 80
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

ROAST VEAL

Wash or wipe the meat and place in a roasting pan in a hot oven. When seared, add the salt and water and continue roasting, basting and turning frequently until the meat is tender. Remove the meat from the pan, add the onion and cook. Additional water may be added to the stock. Thicken with the flour mixed to a paste with water.

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

VEAL BIRDS

Trim the veal and cut in pieces about four to five inches long and two and one half inches wide. The scraps of meat that are trimmed off may be added to the dressing. Salt the meat, cover with dressing, roll, and fasten with toothpicks. Melt the fat in a skillet on top of the stove and sear until brown. Put the birds into a baking pan and pour the milk and water around them. Bake in a moderate oven until tender. Four birds may be obtained from one pound of meat.

Number of servings 80
Amount in one serving ¼ lb.
Calories in one serving______
Cost of one serving______

VEAL HEARTS EN CASSEROLE

Wash and slice the hearts, dredge in flour and salt and brown in the bacon fat. Put the hearts into a roasting pan, pour the stock over them and add the remaining seasonings and cook in a slow oven until the heart is tender.

Number of servings 50
Amount in one serving ⅖ lb.
Calories in one serving______
Cost of one serving______

CREAMED SWEETBREADS

If frozen, soak the sweetbreads in cold water for an hour to thaw, then parboil in acidulated, salted water until tender, about half an hour. When cooked, drain and plunge into cold water. Remove the tough connecting membrane. Make the white sauce using the white sauce recipe, add the fat and paprika and reheat the sweetbreads in the sauce. Serve with half a slice of toast per person.

Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

LIVER AND BACON

Slice the liver thin and cut in pieces the size of a serving. Pour hot water over the liver and let stand fifteen minutes. Drain the liver. Make a dipping mixture of the eggs and milk and add the salt to it. Dip the liver in the mixture, then in the crumbs and place in a well-greased baking pan. Cook in a slow oven until well browned and until the liver is done. Place the bacon in rows in a baking sheet and cook in a hot oven until brown. Place a strip of bacon on top of each piece of liver and serve.

Number of servings 48
Amount in one serving ⅙ lb. liver and 1 slice bacon
Calories in one serving______
Cost of one serving______

TONGUE

Wash the tongues thoroughly. Put in a kettle and cover with boiling water to which the salt and vinegar have been added. Cook below the boiling point until the tongues are tender. Remove the outer skin of the tongue. Slice thin and serve with mustard sauce.

Number of servings 60
Amount in one serving ⅓ lb.
Calories in one serving______
Cost of one serving______

FISH

CODFISH BALLS

Shred the codfish and add to the potatoes and cook in boiling water until the potatoes are tender. Drain thoroughly, add the beaten eggs, butter substitute, paprika and mash until smooth. Fry the codfish mixture in deep fat, using an eight-to-the-quart size ice-cream dipper to keep the servings uniform. Since this mixture contains a large number of eggs, the balls do not require dipping in eggs and crumbs.

Number of servings 65
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

FRIED HALIBUT

Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender.

Number of servings 50
Amount in one serving ⅔ lb.
Calories in one serving______
Cost of one serving______

FRIED OYSTERS

Look over the oysters carefully and remove the shells. Dip them in a dipping mixture made of milk, eggs and salt. Let drain to remove surplus liquid, dip in the crumbs and fry in deep fat.

Number of servings 56
Amount in one serving 5
Calories in one serving______
Cost of one serving______

OYSTER COCKTAIL

Look over the oysters carefully and put in cocktail glasses. Mix the lemon juice, catsup, grated onion, tabasco sauce and salt, and pour over the oysters. Sprinkle the top with chopped celery and peppers.

Number of servings 40
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

**SCALLOPED OYSTERS

Look over the oysters carefully for shells. Scald the milk and pour over the crackers, broken bread, salt, onion juice and butter substitute and mix. Put a layer of the moistened crackers and bread over the bottom of a greased baking pan, then a layer of oysters and cover the top with the bread and cracker mixture. Bake in medium oven until brown.

Number of servings 25
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

FRIED SALMON

Cut the fish in pieces for serving and dip in a mixture made of the milk, eggs and salt. Dip in crumbs. Place in a well-greased baking pan and cook in a medium oven until the fish is tender.

Number of servings 50
Amount in one serving ⅔ lb.
Calories in one serving______
Cost of one serving______

SALMON LOAF

Mix the salmon, bread crumbs, celery, paprika and salt. Scald the milk and add to the beaten eggs. Add to the remaining ingredients and put into well-greased loaf pans. Bake in a moderate oven until the loaf is firm. This amount makes twenty-five pounds of mixture.

Number of servings 96
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SCALLOPED SALMON

Add the bay leaves, parsley and onion to the milk and bring to the boiling point. Melt the fat, add the flour and add to the milk, stirring rapidly. When the milk has thickened, strain out the seasonings and pour over the broken bread. Grease a scalloping pan and line with crumbs. Add a layer of salmon, then a layer of white sauce and bread, then a layer of salmon and another layer of white sauce. Cover with the buttered crumbs. Put in an oven to brown.

Number of servings 60
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

MEAT SUBSTITUTES

**CHEESE FONDUE

Add the grated or chopped cheese, mustard, salt, paprika and fat to the broken bread. Scald the milk and add to the well-beaten egg yolks and pour over the above ingredients. Fold in the stiffly beaten egg whites and bake in a greased pan in a slow oven.

Number of servings 75
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

**COTTAGE CHEESE CROQUETTES

Combine the cottage cheese and crumbs with the nut meats and seasonings. Add the milk and mix well. Using an eight-to-the-quart size ice-cream dipper, measure the mixture into croquettes. Mold, dip in a dipping mixture made of the eggs and one and a quarter cups of milk, then in crumbs. Fry in deep fat. Serve with a cream sauce.

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

MACARONI AND CHEESE

Cook the broken macaroni in boiling salted water until tender. Drain and pour cold water on the macaroni to separate. Make a white sauce and add to it the cheese and macaroni. Put in a well-greased baking pan and cover with buttered crumbs.

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

RICE AND CHEESE

Cook the rice in boiling salted water until tender. Make a white sauce of the flour and milk and add the chopped or ground cheese and paprika. Combine with the rice and pour into baking pan. Put in a hot oven to brown. A part of the cheese may be reserved and sprinkled over the top if desired.

Number of servings 40
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

RICE AND NUT LOAF

Cook the rice in the boiling salted stock. As the rice absorbs the stock, add the milk gradually, to avoid curdling. When the rice is tender, remove from the fire and add the chopped nuts, peppers and beaten eggs. Grease loaf pans and fill with the rice mixture. The loaf pans should be set in a pan of hot water to avoid over-baking the bottom of the loaf, thus forming a hard crust. Serve with a cream or tomato sauce.

Number of servings 192
Amount in one serving 4 oz.
Calories in one serving______
Cost of one serving______

EGG CUTLETS

Make a stiff white sauce of the flour, milk, butter substitute and salt. Hard cook the eggs, peel and chop, and add to the white sauce and cool. When cold mold in the shape of a cutlet and dip in dipping mixture made of the eggs and milk, and then in crumbs and fry in deep fat. Use an ice-cream dipper to keep the servings uniform in size.

Number of servings 48
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

**SCRAMBLED EGGS AND HAM

Beat the eggs slightly, add the milk, salt and ham. Melt the fat in a skillet or kettle, pour in the egg mixture, and cook at a low temperature.

Number of servings 48
Amount in one serving ¾ c.
Calories in one serving______
Cost of one serving______

MEAT SAUCES

MUSTARD SAUCE

Mix the sugar, paprika, salt and mustard with the vinegar. Add the oil gradually, stirring well. Combine with the mayonnaise. This is a very strong flavored sauce and only a small amount is necessary for a serving. This makes five and a quarter cups of sauce.

Number of servings 250
Amount in one serving 1 tsp.
Calories in one serving______
Cost of one serving______

TARTARE SAUCE

Chop the pickles, onions and parsley and add to the dressing. Thin with the vinegar. This makes five and a half cups of sauce.

Number of servings 90
Amount in one serving 1 tbsp.
Calories in one serving______
Cost of one serving______

TOMATO SAUCE

Add the seasonings to the boiling stock and tomato and cook until soft. Melt the fat, stir in the flour and make a paste with the hot liquid and add to the remainder of the liquid. Strain to remove the chopped vegetables.

Number of servings 192
Amount of one serving 2 tbsp.
Calories in one serving______
Cost of one serving______

WHITE SAUCE

Scald the milk, reserving sufficient cold milk to make a paste with the flour. Add the paste to the hot milk, stirring constantly. When thickened add the egg yolks and salt.

Total volume 2 gal.
Total calories
Total cost

VEGETABLES

CREAMED ASPARAGUS