Quantity Cookery: Menu Planning and Cooking for Large Numbers

Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the melted fat last. Bake in well-greased muffin tins.

Number of servings 120
Amount in one serving ¼ c. batter
Calories in one serving______
Cost of one serving______

**DARK BRAN MUFFINS

Mix the dry ingredients. Beat the eggs, add the milk and molasses and combine with the dry ingredients. Bake in well-greased muffin pans, in a hot oven.

Number of servings 90
Amount in one serving ¼ c. batter
Calories in one serving______
Cost of one serving______

GRAHAM MUFFINS

Prepare as for plain muffins.

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

PLAIN MUFFINS

Mix and sift the dry ingredients. Beat the eggs, add the milk and pour the liquid over the dry ingredients. Add the melted fat and pour the mixture into well-greased muffin tins to bake.

Number of servings 96
Amount in one serving ¼ to ⅓ c. batter
Calories in one serving______
Cost of one serving______

RAISED MUFFINS

Scald the milk. Soften the yeast in the lukewarm water and add to the remaining water and scalded milk. Add the egg yolks, sugar, fat and salt and flour to make a soft dough. Let rise. Beat well and fill very well-greased muffin tins half full. Let rise. Bake in a hot oven.

Number of servings 216
Amount in one serving ⅕ c. dough
Calories in one serving______
Cost of one serving______

**BROWN BREAD

Soak the stale bread or cake in the cold water until soft. Add the molasses and the dry ingredients. Mix well and put into a well-greased pan and steam from two to three hours until done. The length of time for steaming depends on the size of the can.

Number of servings 50
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

NUT BREAD

Mix the dry ingredients, including the nuts. Add the milk to the beaten eggs. Combine by adding the liquid to the dry ingredients. Add the melted fat. Pour the mixture into greased loaf pans and let stand one half hour. Bake in a moderate oven. This will make four loaves, cutting 25 slices per loaf.

Number of servings 100
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

CINNAMON ROLLS

Follow the directions given under Parker House rolls for the method of mixing the dough. When the dough is ready, put on a well-floured board and roll out in a rectangular shape to about half an inch in thickness. Brush with melted fat and sprinkle with the mixed sugar, cinnamon and raisins. Commencing with the long side of the dough, make into a roll. Cut crosswise of the roll making slices half an inch in thickness. Place on a greased pan, let rise until they have doubled in size, and bake in a hot oven.

Number of servings 24 dozen
Amount in one serving 1⅓ oz. per roll
Calories in one serving______
Cost of one serving______

PARKER HOUSE ROLLS

Scald the milk. Soften the yeast in the two cups of lukewarm water. Add the sugar and fat to the scalded milk and then add the two quarts of water. When the milk and water mixture is a little more than lukewarm add the yeast and five quarts of flour. Beat to smooth batter and let rise one hour. Then add the salt and the remainder of the flour. Beat on the machine or knead. Let rise one hour. When the dough is light, cut into small pieces, getting twelve rolls from each pound of dough. With the palm of the hand, roll these pieces into smooth balls and place them in rows to rise. When they have again become light, roll the balls flat, with a rolling pin or stick, brush with melted fat, fold over and put in pans to rise. When they have doubled in size, bake in a hot oven until well browned. The tops may be brushed with melted fat, when they come from the oven.

Number of servings 24 dozen
Amount in one serving 1⅓ oz.
Calories in one serving______
Cost of one serving______

WHITE BREAD

Soften the yeast in the pint of water. Scald the milk and add the fat, sugar and cold water. When the liquid is lukewarm, add the yeast and mix to a sponge with a part of the flour. It will require about six quarts. Let rise one hour and add salt and work to a stiff dough with the remainder of the flour. Let rise again about one hour. Cut into loaves of two pounds each. Place in well-greased pans, let rise and bake about one hour. This makes twelve one and three quarter pound loaves, after baking.

Number of servings 12 loaves
Amount in one serving 1 slice
Calories in one serving______
Cost of one serving______

SANDWICHES

COTTAGE CHEESE SANDWICH FILLING

Add the chopped green peppers, nuts and mayonnaise to the cheese and mix. This amount makes three and one half quarts. From a one-pound loaf of bread, sixteen sandwich slices may be obtained.

Number of servings 84
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

EGG SANDWICH FILLING

Hard cook the eggs, cool and chop. Mix with the remaining ingredients. This amount makes two quarts, and will fill forty-eight sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.

Number of servings 48
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

FRUIT SANDWICH FILLING

Chop the raisins and figs and combine with the flour and sugar. Add the orange juice, lemon juice and water and cook in a double boiler or steamer until thick. This amount will make three and three fourths cups of filling and will fill twenty-five sandwiches, using two full slices of bread.

Number of servings 25
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

**HAM SANDWICH FILLING

Chop the ham and pickles and mix with the bread crumbs and mayonnaise. This amount will make three quarts. One cup of mixture will fill six sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.

Number of servings 72
Amount in one serving ⅙ c.
Calories in one serving______
Cost of one serving______

SALADS

CABBAGE SALAD

Shred the cabbage and let soak in cold water one hour or more. Drain off the water and mix cabbage with the other ingredients.

Number of servings 108
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

CARROT AND RAISIN SALAD

Wash, pare or scrape the carrots and chop until fine. Add the raisins and salad dressing to the carrots and mix. Serve on lettuce.

Number of servings 54
Amount of one serving ⅓ c.
Calories in one serving______
Cost of one serving______

**COMBINATION VEGETABLE SALAD

Dice the beets or carrots very fine. Drain the peas. Marinate the vegetables in three separate containers. Do not mix them together. Heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct.

Number of servings 64
Amount in one serving 2 tbsp. of each vegetable
Calories in one serving______
Cost of one serving______

**POTATO SALAD

Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf.

Number of servings 120
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

TOMATO JELLY SALAD

Cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water. Strain and pour into molds. Let set and serve on lettuce with mayonnaise.

Number of servings 25
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

VEGETABLE GELATIN SALAD

Soften the gelatin in the cold water. Add to the boiling water, in which the sugar and salt have been dissolved. After the gelatin has cooled and just started to set, add the mild vinegar, lemon juice and the vegetables. Pour into molds or into a shallow pan to cool and set. Serve on a lettuce leaf with salad dressing.

Number of servings 54
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

APPLE AND CELERY SALAD

Pare and dice the apples and mix with the chopped dates. Cut the celery fine and add to the apples and dates. Mix with the salad dressing and serve on lettuce. In case there is danger of the apples turning dark, they may be covered with salt water or water containing a little vinegar, while they are being pared and diced.

Number of servings 44
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BANANA SALAD

Cut the bananas in halves crosswise and roll in the chopped nuts until well coated. Place half a banana on a lettuce leaf. Serve with a tablespoon of salad dressing.

Number of servings 40
Amount in one serving ½ banana
Calories in one serving______
Cost of one serving______

FRUIT SALAD

Dice the oranges and pineapple and cut the celery fine. Drain the fruit and mix with the celery. Serve on a lettuce leaf with one tablespoon of dressing on top.

Number of servings 54
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

GRAPEFRUIT SALAD

Peel the grapefruit and remove the fruit in whole sections from the connecting tissue. Arrange three whole sections of the fruit, one on top of the other, on a lettuce leaf, and put a teaspoon of finely cut celery at each side of the sections. Put one scant teaspoon of French dressing over each salad.

Number of servings 50
Amount in one serving 3 sections
Calories in one serving______
Cost of one serving______

COTTAGE CHEESE SALAD WITH CELERY AND GREEN PEPPERS

Mix the cheese with the cream and salt. More cream may be necessary to moisten the cheese if it is very dry. Add celery and green pepper and serve on a lettuce leaf.

Number of servings 64
Amount in one serving ⅓ c.
Calories in one serving______
Cost of one serving______

PRUNE AND COTTAGE CHEESE SALAD

Soak the prunes over night and cook until soft. Cool. Remove the seeds by cutting one side of the prunes lengthwise, being careful not to mash the prunes. Season the cheese with the salt, mix with the cream, and fill the prunes, using 2 teaspoons of cheese which have been rolled into a ball, for each prune. Salad dressing may be served with the prunes if desired.

Number of servings 48
Amount in one serving 3 stuffed prunes
Calories in one serving______
Cost of one serving______

DEVILED EGG SALAD

Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. Cream the yolks together with the mayonnaise and seasonings and refill the whites of the eggs. Serve half an egg on a lettuce leaf and garnish with a pickle cut in halves.

Number of servings 48
Amount in one serving ½ egg
Calories in one serving______
Cost of one serving______

CHICKEN SALAD

Mix the chicken and celery lightly with two thirds of the mayonnaise. Serve on a lettuce leaf and garnish with the remaining mayonnaise. Lemon, hard-boiled egg and capers may also be used as garnish for chicken salad.

Number of servings 16
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

LOBSTER SALAD

Open the cans of lobster and look over. Avoid breaking up into shreds or very small pieces. Mix with the celery and the mayonnaise and serve on a lettuce leaf.

Number of servings 64
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

BOILED DRESSING

Mix and sift the cornstarch and sugar and add to the scalded milk. Mix the mustard, paprika and salt to a paste with some of the vinegar. Add the remainder of the vinegar to the thickened milk, then add the egg yolks, and cook until the eggs are done. Add the seasonings and cool.

Total volume 4¾ qt
Calories in one serving______
Cost of one serving______

FRENCH DRESSING

Mix the dry ingredients and add enough vinegar to make a paste. Add to this the remainder of the vinegar and oil and beat thoroughly.

Total volume 6 c.
Calories in one serving______
Cost of one serving______

MAYONNAISE

Beat the egg yolks thoroughly, and add to them about two tablespoonfuls of vinegar and continue beating. Add the oil a little at a time until a thick emulsion has been formed, and then the oil and vinegar may be added alternately in larger amounts. The seasonings may be added dry, or a little of the vinegar reserved to mix to a paste with them.

Total volume 5 c.
Calories in one serving______
Cost of one serving______

THOUSAND ISLAND DRESSING

Mix the chopped green peppers, chives and chili sauce with the mayonnaise and chill. Mayonnaise to be used for Thousand Island dressing should be very stiff.

Total volume 3¾ qt.
Calories in one serving______
Cost of one serving______

HOT DESSERTS AND SAUCES

APPLE DUMPLING

Rub shortening into the flour, baking powder and salt. Add milk to make a soft dough. Roll thin and cut in squares. Place about a half to three quarters of an apple, depending on size, in each square and sprinkle with about one and one half tablespoons of cinnamon and sugar mixed together. Fold the corners over the apples and bake in a moderate oven. Serve with a lemon or hard sauce.

Number of servings 42
Amount in one serving 1
Calories in one serving______
Cost of one serving______

**BREAD PUDDING

Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins. Bake in a water bath in a moderate oven until the custard sets. Serve with a vanilla sauce.

Number of servings 25
Amount in one serving ½ c.
Calories in one serving______
Cost of one serving______

**BROWN BETTY