Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie.

Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

DRIED PEACH PIE FILLING

Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie.

Number of servings 80
Amount of one serving ⅛ pie
Calories in one serving______
Cost of one serving______

GOOSEBERRY AND RAISIN PIE FILLING

Drain the gooseberries, retaining one gallon of the juice. Heat the juice and when it reaches the boiling point add the well-mixed sugar and cornstarch, stirring constantly. When the mixture has thickened, add the gooseberries and the raisins. The raisins will be improved by steaming before adding to the mixture. This quantity makes twenty, ten and three quarter inch pies, using three cups per pie.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

LOGANBERRY PIE FILLING

Open the berries and pour into a colander to separate the berries from the juice. Heat the juice to the boiling point and add the well-mixed cornstarch and sugar, stirring constantly. When the mixture has thickened, add the lemon juice and berries. This makes filling for eighteen pies, ten and three quarter inches in diameter and cutting eight pieces per pie.

Number of servings 144
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

RHUBARB PIE FILLING

Wash and dice the rhubarb, and put over a slow fire to cook. When the mixture is boiling, add the well-mixed cornstarch and sugar, stirring constantly. When thickened, remove from the fire and fill the pie crusts, using three cups per pie. This amount makes fourteen pies, ten and three quarter inches in diameter.

Number of servings 112
Amount per serving ⅛ pie
Calories in one serving______
Cost of one serving______

BANANA CREAM PIE FILLING

Mix sugar, cornstarch and flour, and add to scalded milk, stirring constantly. When thickened add well-beaten egg yolks, butter substitute, salt and vanilla. Cut one banana in pieces over bottom of crust. Cover with filling, using two and one half cups per pie. Cover with meringue and brown in a moderate oven. This makes twenty, ten and three quarter inch pies.

Number of servings 160
Amount of one serving ⅛ pie
Calories in one serving______
Cost of one serving______

BUTTERSCOTCH PIE FILLING

Scald the milk, reserving sufficient to make a thin paste with the flour and cornstarch. Add the brown sugar to the scalded milk and pour in the thickening, stirring constantly. If a dark brown sugar is used, a little soda may be added to the milk to prevent curdling. When the mixture has thickened add the fat and egg yolks and cook for a few minutes. Remove from the fire and add the salt and vanilla. This recipe makes twenty pies, using two and one half cups per pie. See chocolate pie recipe for method of making meringue.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CHOCOLATE PIE FILLING

Mix the cocoa, flour, salt and sugar together thoroughly. Sift into the boiling water, stirring constantly. When the mixture has thickened add the well-beaten egg yolks and let cook three or four minutes. Add the butter substitute.

Beat the egg whites until they hold their shape. Add the sugar and continue beating until sugar and egg are thoroughly blended. Avoid beating the sugar and egg until too stiff to spread. Bake in a moderate oven. This recipe makes twenty, ten and three quarter inch pies, using two and one half cups per pie.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CREAM PIE FILLING

Mix the sugar, cornstarch and flour and add to scalded milk, stirring constantly. When thickened, add the well-beaten egg yolks, butter substitute, salt and vanilla. Fill the pie shells, using two and one half cups per pie and cover with meringue. This recipe makes twenty, ten and three quarter inch pies.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

CUSTARD PIE FILLING

Scald the milk. Add the eggs, sugar and vanilla, beaten together. Fill the pie shells and sprinkle the nutmeg over the top. Bake in a slow oven. This recipe makes twelve, ten and three quarter inch pies, using three and one half cups per pie.

Number of servings 96
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

LEMON PIE FILLING

Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened, add the fat and egg yolks. Cook for a few minutes, and when removed from the fire add the lemon juice and grated rind. Put two and one half cups to each ten and three quarter inch pie shell and cover with meringue and brown in oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty pies.

Number of servings 160
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

PINEAPPLE PIE FILLING

Mix the sugar, flour and cornstarch and add to the rapidly boiling water. When thickened add the egg yolks. Cook for a few minutes, remove from the fire and add the lemon juice and pineapple. Fill ten and three quarter inch shells, using two and one half cups of filling per pie. Cover with meringue and bake in a moderate oven. For method of making meringue see chocolate pie recipe. This recipe makes twenty-seven pies.

Number of servings 216
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

PUMPKIN PIE FILLING

Mix the dry ingredients and add to the pumpkin. Beat the eggs, add the scalded milk and pour into the pumpkin and spices, and mix thoroughly. This fills ten, ten and three quarter inch pie shells, using three and one half cups per shell.

Number of servings 80
Amount in one serving ⅛ pie
Calories in one serving______
Cost of one serving______

BEVERAGES

FRUIT PUNCH

Make a syrup of the sugar and a quart of the water. While the syrup is cooling add the mint leaves. Mix the syrup with the fruit juices and strain. Serve the punch iced. The volume will be somewhat greater if the fruit pulp is not strained out.

Number of servings 62
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

GINGER ALE LEMONADE

Make a syrup of the sugar and water, and while this is cooling add the mint leaves. Combine the cold syrup, lemon juice and water, and add the ginger ale. The ginger ale should not be added until just before the lemonade is to be served.

Number of servings 56
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

LEMONADE

Make a syrup of the sugar and the one quart of water, and let cool. Mix with the lemon juice and add the ice water. While the syrup is cooling, mint leaves may be added if desired.

Number of servings 45
Amount in one serving 1 c.
Calories in one serving______
Cost of one serving______

HOT CHOCOLATE

Mix the sugar, grated chocolate and salt with the boiling water and cook until smooth. Add the hot milk and cook ten to fifteen minutes to develop the flavor. Add vanilla and serve. One half teaspoon of cinnamon may be added for flavor if desired.

Number of servings 27
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

URN COFFEE

Put the ground coffee into an urn sack. Let the boiling water from the water urn flow over the coffee. Drain the coffee from the faucet of the urn, and pour the entire amount over the ground coffee twice. This should make a coffee of good strength. The important points in making coffee are that the urn should be kept perfectly clean, using clear water and steel wool or baking soda; the water bags should be kept washed and well aired; the water used in making the coffee should always be actively boiling before the coffee is made, and the water in the jacket should be maintained at boiling temperature.

Number of servings 48
Amount in one serving ⅔ c.
Calories in one serving______
Cost of one serving______

CHAPTER VII

TABLE OF WEIGHTS AND THEIR APPROXIMATE MEASURES

[Note A: A. P. = As purchased.]

• Appearance of food, 8, 9
• Apple and celery salad, 137
• Apple dumpling, 143
• Apple pie filling, 178-179
• Apple-sauce cake, 168
• Apple tapioca, 154
• Apples, baked, 155
• Apricot pie filling, 179
• Apricot sauce, 165
• Asparagus, 46
  • creamed, 108
  • creamed fresh, 108-109
  • on toast, fresh, 109
• Bacon muffins, 125
• Baked beans, 109
• Banana cream cake, 168-169
• Banana cream pie filling, 182-183
• Banana salad, 137
• Beans, 46
  • baked, 109
• Beans, Lima, with green peppers and pimentos, 110
  • string, 110-111
• Beef, 42-43
  • dried, on toast, 82
  • rib roast, 87
• Beef à la mode, 81
• Beets, 47
  • buttered, 111
• Beverages for cafeteria menus, 13
  • for tea-room menus, 40, 41
  • list of, 56
  • recipes for, 187-190
• Birds, veal, 95
• Biscuits, baking-powder, 124
• Blanc mange, chocolate, 157
  • date nut, 158-159
• Blueberry pie filling, 179-180
• Boiled salad dressing, 141
• Bouillon, 73-74
• Bran muffins, dark, 127
• Bread, brown, 129
  • muffins, 125-127
  • nut, 129
  • quick, 48-49
  • rolls, 49, 125, 130-131
  • white, 131
  • yeast, 49
• Bread for cafeteria menus, 12
  • for tea-room menus, 38, 39, 40, 41
  • recipes for, 124-132
• Bread pudding, 143-144
• Breaded veal, 93-94
• Brown Betty, 144
• Brown bread, 129
• Browned potatoes, 118
• Buttered beets, 111
  • cabbage, 112
  • carrots, 112-113
  • and peas, 113
  • onions, 117
  • peas, 117-118
• Butterscotch pie filling, 183
• Cabbage, 47
  • buttered, 112
  • creamed, 112
  • in vinegar, 111
• Cabbage salad, 134
• Cafeteria, menus for, 11, 13-36
• Cake, apple-sauce, 168
  • banana cream, 168-169
  • caramel, 170
  • chocolate, 170-171
  • chocolate cup, 171
  • orange and raisin cup, 173
  • spice, 173-174
  • white, 175
• Cakes, list of, 54-55
  • recipes for, 168-178
• Carrot and raisin salad, 134
• Carrot plum pudding, 148
• Carrots, 47
  • buttered, 112-113
  • and peas, 113
  • creamed, 113
• Cauliflower, 47
• Caramel Bavarian cream, 156
• Caramel cake, 170
• Caramel frosting, 176-177
• Caramel tapioca, 156
• Celery, 46
  • creamed, 114
• Chart of foods, seasonal, 57-59
• Cheese dishes, 45
• Cheese fondue, 102
• Chicken, 44
• Chicken à la king, 89
• Chicken and biscuit, 88
• Chicken croquettes, 89-90
• Chicken salad, 140
• Chicken soup, 74
• Chocolate, hot, 189
• Chocolate blanc mange, 157
• Chocolate bread pudding, 144-145
• Chocolate cake, 170-171
• Chocolate cup cakes, 171
• Chocolate filling, 175-176
• Chocolate frosting, 177
• Chocolate icing, 177
• Chocolate pie filling, 184
• Chocolate pudding, 157
• Chocolate rice pudding, 151
• Chocolate sauce, 152
• Chocolate soufflé, 145
• Chops, breaded pork, 91-92
  • pork, with dressing, 92
• Cocktails, fruit, 160
  • oyster, 99
• Codfish, 44
  • balls, 97-98
• Coffee, urn, 189-190
• Color in food, 9
• Combinations of food, 59-61
• Combination vegetable salad, 135
• Cookies, fruit oatmeal crumb, 171-172
  • sugar, 174
• Corn, 46
  • scalloped, 115
• Corned beef hash, 81-82
• Corn-meal muffins, 126
• Corn pudding, 114
• Cornstarch pudding, 158
• Corn with green peppers and pimentos, 115
• Cost in menu-making, 6
• Cottage cheese croquettes, 102-103
• Cottage cheese salad with celery and green peppers, 138-139
• Cottage cheese salads, 51
• Cottage cheese sandwich filling, 132
• Cottage pudding, 145-146
• Cranberry and raisin pie filling, 180
• Cranberry jelly, 166
• Cranberry sauce, 166
• Creamed asparagus, 108-109
  • cabbage, 112
  • carrots, 113
  • celery, 114
  • onions, 117
  • peas, 118
  • potatoes, 119
• Cream filling, 176
• Cream of celery soup, 76-77
• Cream of corn soup, 77
• Cream of Lima bean soup, 77-78
• Cream of pea soup, 78
• Cream of spinach soup, 78-79
• Cream of tomato soup, 79
• Cream pie filling, 184-185
• Cream soup, 42
• Croquettes, chicken, 89-90
  • cottage cheese, 102-103
  • meat, 83
  • rice, 122
• Crumb muffins, 126-127
• Custard, baked, 155
• Custard pie filling, 185
• Custard sauce, 153
• Cutlets, egg, 105
• Date nut blanc mange, 158-159
• Date torte, 159
• Deviled egg salad, 139-140
• Desserts, list of, 51-56
  • for cafeteria menus, 12
  • for tea-room menus, 38, 39, 40, 41
  • recipes for cold, 154-165
  • recipes for hot, 143-154
• Dietetic principles in menus, 1, 3, 5
• Dressings for salad, boiled, 141
  • French, 141
  • mayonnaise, 142
  • Thousand Island, 142
• Dried beef on toast, creamed, 82
• Dried peach pie filling, 180
• Dried peach sauce, 166-167
• Egg cutlets, 105
• Egg hard sauce, 153
• Egg sandwich filling, 132-133
• Eggplant, 47
  • fried, 116
• Eggs, 45
• Eggs and ham, scrambled, 105
• Equipment for preparing menus, 5, 6
• Fig tapioca, 159-160
• Filling, apple pie, 178-179
  • apricot pie, 179
  • banana cream pie, 182-183
  • blueberry pie, 179-180
  • butterscotch pie, 183
  • chocolate, 175-176
  • chocolate pie, 184
  • cranberry and raisin pie, 180
  • cream, 176
  • cream pie, 184-185
  • custard pie, 185
  • dried peach pie, 180
  • gooseberry and raisin pie, 181
  • lemon, 176
  • lemon pie, 185-186
  • loganberry pie, 181-182
  • pineapple pie, 186
  • pumpkin pie, 187
  • rhubarb pie, 182
• Fillings for cakes, 168-178
  • for pies, 178-187
  • for sandwiches, 132-134
  • for shortcake, 149-150, 150-151
• Fish, list of, 44
  • recipes for, 97-102
• Fish salads, 51
• Flavor of food, 10
• Form of service, 4, 7
• Forms for special dinners, 70-72
  • meat order, 66-67
  • menu, 67-69
  • use of printed, 66
• French fried potatoes, 119
• French salad dressing, 141
• Fried salmon, 100
  • oysters, 99
• Fritters, 146
• Frostings, caramel, 176-177
  • chocolate, 177
  • white, 177-178
• Fruit cobbler, 146-147
• Fruit cocktail, 160
• Fruit gelatin, 160-161
• Fruit oatmeal crumb cookies, 171-172
• Fruit punch, 187-188
• Fruit salad, 138
• Fruit salads, list of, 51
• Fruit sandwich filling, 133
• Fruit sauces, 53
  • recipes for, 165-167
• Fruit whip, 161
• Garnishes, 63-65
• Ginger-ale lemonade, 188
• Gingerbread, 172
• Glazed sweet potatoes, 121
• Gooseberry and raisin pie filling, 181
• Graham muffins, 127
• Grapefruit salad, 138
• Grapenut pudding, 147-148
• Halibut, 44
  • fried, 98
• Ham, baked, 91
• Hamburg balls, 82
• Ham sandwich filling, 133-134
• Hard sauce, 153-154
• Hash, 83
  • corned beef, 81-82
• Hearts, breaded veal, 94
  • veal in casserole, 95-96
• Hominy, 47
• Ice creams, 53-54
• Ices, 54
• Lamb, 43
  • roast, 90
• Left-overs, 14
  • utilization of, 6-7, 61-62, 73
• Lemonade, 188
  • ginger-ale, 188
• Lemon filling, 176
• Lemon pie filling, 185-186
• Lemon sauce, 154
• Liver and bacon, 96-97
• Lobster salad, 140
• Loganberry pie filling, 181-182
• Macaroni, 47
• Macaroni and cheese, 103
• Maple nut mold, 161-162
• Mashed potatoes, 119-120
  • rutabagas, 122-123
• Mayonnaise dressing, 142
• Measures, use of, 73
• Meat croquettes, 83
• Meat dishes, miscellaneous, 45
• Meat for cafeteria menu, 11
  • for tea-room menu, 37, 39, 40, 41
• Meat loaf, 84
  • with tomato and celery, 84-85
• Meat order form, 66-67
• Meat pie, 85
  • with dressing, 86
• Meat salads, 51
• Meat stew, 86
• Meat substitutes, 45
  • recipes for, 102-106
• Meats, list of, 42-44
  • recipes for, 81-97
• Menu form, 67-69
• Menu planning, 1-7, 13
  • charts and lists for, 42-62
  • consideration of patrons in, 2
  • dietetic principles in, 1, 3, 5
  • equipment in, 5, 6
  • for an institution, 1-2, 3, 4, 5, 6
  • for a school lunch, 2
  • left-overs in, 6-7
  • variety of food in, 3, 4, 5
• Menus, breakfast, 14, 16, 18, 20-21, 23, 25, 27-28, 29-30, 32, 34-35
  • dinner, 15-16, 17-18, 20, 22-23, 24-25, 26-27, 29, 31-32, 33-34, 36
  • lunch, 14-15, 16-17, 19, 21-22, 23-24, 26, 28, 30-31, 32-33, 35, 37
  • standard cafeteria, 11
  • tea-room, 36-41
  • thirty days' menus for cafeteria, 13-36
• Mousse, 53
• Muffins, bacon, 125
  • corn-meal, 126
  • crumb, 126-127
  • dark bran, 127
  • graham, 127
  • plain, 128
  • raised, 127
• Mustard sauce, 106
• Mutton, 43
• Noodle soup, 75
• Norwegian prune pudding, 162-163
• Nut bread, 129
• Odor of food, 9
• Old-fashioned baked rice pudding, 151-152
• Onions, 47
  • buttered, 117
  • creamed, 117
• Orange and raisin cup cakes, 173
• Oyster cocktail, 99
• Oyster stew, 80
• Oysters, 44
  • fried, 99
  • scalloped, 100
• Palatability of food, 8
• Parsley buttered potatoes, 120
• Parsnips, 48
• Peanut butter soup, 80
• Peas, 48
  • buttered, 117-118
  • creamed, 118
• Peppers, 48
• Pie crust, 178
• Pie fillings, 178-179
• Pie, meat, 85
  • with dressing, 86
  • Washington, 174-175
• Pies, one-crust, 56
  • two-crust, 55-56
• Pineapple pie filling, 186
• Pineapple pudding, 162-163
• Pineapple tapioca pudding, 163-164
• Pork, 43
  • roast, 92-93
• Pork chops breaded, 91-92
  • with dressing, 92
• Potato salad, 135
• Potatoes, 45-46
  • browned, 118
  • creamed, 119
  • French fried, 119
  • glazed sweet, 121
  • mashed, 119-120
  • parsley buttered, 120
  • scalloped, 120-121
  • stuffed baked, 121
• Potatoes for cafeteria menu, 12
• Prune and cottage cheese salad, 139
• Prunecot filling for shortcake, 149-150
• Prune gelatin, 163
• Prune pudding, 149
• Prune sauce, 167
• Pudding, bread, 143-144
  • carrot plum, 148
  • chocolate, 157
  • chocolate bread, 144-145
  • chocolate rice, 151
  • cold, 52-53
  • corn, 114
  • cornstarch, 158
  • cottage, 145-146
  • grapenut, 147-148
  • hot, 51-52
  • Norwegian prune, 162
  • old-fashioned baked rice, 151-152
  • pineapple, 162-163
  • pineapple tapioca, 163-164
  • prune, 149
  • snow, 164-165
  • steamed molasses, 148-149
• Pumpkin pie filling, 187
• Punch, fruit, 187-188
• Quality of food, 8
• Quick bread, 48-49
• Raised muffins, 127
• Raisin tapioca, 164
• Recipes, 73-190
• Rhubarb, baked, 167
• Rhubarb pie filling, 182
• Rib roast of beef, 87
• Rice, 48
• Rice and cheese, 104
• Rice and nut loaf, 104
• Rice croquettes, 122
• Rice with hard sauce, 152
• Rolls, 49
  • baking-powder cinnamon, 125
  • cinnamon, 130
  • Parker house, 130-131
• Rutabagas, 48
  • mashed, 122-123
• Salad, apple and celery, 137
  • banana, 137
  • cabbage, 134
  • carrot and raisin, 134
  • chicken, 140
  • combination vegetable, 135
  • cottage cheese, 51
  • with celery and green peppers, 138-139
  • deviled egg, 139-140
  • fish, 51
  • fruit, 51, 138
  • grapefruit, 138
  • lobster, 140
  • meat, 51
  • potato, 135
  • prune and cottage cheese, 139
  • tomato jelly, 136
  • vegetable, 50
  • gelatin, 136-137
• Salad dressings, 142-145
• Salads for cafeteria menus, 12
  • for tea-room menus, 38, 39, 40, 41
  • list of, 50-51
  • recipes for, 132-142
• Salmon, 44
  • fried, 100
  • scalloped, 101
• Salmon loaf, 101
• Sandwiches for tea-room menus, 40, 41
  • list of, 49-50
  • recipes for, 132-134
• Sausage, 93
• Sauces, apricot, 165
  • chocolate, 152
  • cranberry, 166
  • custard, 153
  • dessert, 152-154
  • dried peach, 166-167
  • egg, hard, 153
  • fruit, 53, 165-167
  • hard, 153-154
  • lemon, 154
  • meat, 106-108
  • mustard, 106
  • prune, 167
  • tartare, 106-107
  • tomato, 107
  • white, 107-108
• Scalloped corn, 115
  • potatoes, 120-121
  • oysters, 100
  • salmon, 101
  • tomatoes, 123-124
• Scrambled eggs and ham, 105
• Sequence of foods in menus, 3
• Servings, size of, 8
  • arrangement of, 9
• Shapes of food, 9
• Sherbets, 54
• Shortcake, 150
  • prunecot filling for, 149-150
  • strawberry filling for, 150
• Snow pudding, 164-165
• Soups, recipes for, 73-80
  • bouillon, 73-74
  • chicken, 74
  • cream, 42
  • cream of celery, 76-77
  • cream of corn, 77
  • cream of Lima bean, 77-78
  • cream of pea, 78
  • cream of spinach, 78-79
  • cream of tomato, 79
  • noodle, 75
  • oyster stew, 80
  • peanut butter, 80
  • stock, 42
  • tomato rice, 75-76
  • vegetable, 76
• Soups for tea-room menus, 37, 39, 40, 41
• Spaghetti, 47
• Spice cake, 173-174
• Spinach, 48
• Spinach and egg, 123
• Squash, 48
• Steak, Swiss, 87
• Steamed molasses pudding, 148-149
• Stewed tomatoes, 124
• Stews, meat, 86-87
  • oyster, 80
• Stock soups, 42
• Strawberry shortcake filling, 150
• Stuffed baked potatoes, 121
• Succotash, 116
• Sugar cookies, 174
• Sweetbreads, 96
• Swiss steak, 87
• Table of weights and their approximate measures, 191-194
• Tapioca cream, 165
• Tartare sauce, 106-107
• Tea rooms, menus for, 36-41
• Temperature of food, 9
• Thousand Island salad dressing, 142
• Tomato jelly salad, 136
• Tomato rice soup, 75-76
• Tomato sauce, 107
• Tomatoes, 48
  • scalloped, 123-124
  • stewed, 124
• Trout, 44
• Turnips, 48
• Variety of food, 3, 4, 5, 10
• Veal, 43-44
  • breaded, 93-94
  • roast, 94
• Veal birds, 95
• Veal hearts, breaded, 94
  • en casserole, 95-96
  • Vegetable gelatin salad, 136
• Vegetable salads, 50-51
  • combination, 135
• Vegetable soup, 76
• Vegetables for cafeteria menus, 12
  • for tea-room menus, 38, 39, 40, 41
  • list of, 45-48
  • recipes for, 108-124
• Washington pie, 174-175
• Weiners, 88
• White breads, 131
• White cake, 175
• White frosting, 177-178
• White sauce, 107-108
• Whitefish, 44
• Yeast breads, 49