Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

SUGGESTIVE CHARTS AND LISTS TO BE USED IN MENU PLANNING

LIST OF FOODS

Soups

Cream soups
Cream of corn
Cream of pea
Cream of tomato
Cream of asparagus
Cream of celery
Cream of potato
Cream of browned onion
Cream of navy bean
Cream of lima bean
Cream of peanut butter
Cream of spinach
Oyster stew
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Stock soups
Consommé
Bouillon
Tomato bouillon
Vegetable soup
Creole soup
Mutton broth
Rice tomato soup
Chicken soup with rice
Chicken soup with noodles
Vermicelli
Clear tomato
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Meats

Beef
Rib roast
Pot roast
Hot roast beef sandwiches
Beef à la mode
Swiss steak
Steaks, tenderloin and sirloin
Hungarian goulash
Beef loaf
Hamburg balls
Creamed dried beef on toast
Short ribs and browned potatoes
Corned beef hash; with poached eggs
Meat pie
Meat stew with vegetables
Meat stew with dumplings
Meat croquettes
Corned beef and cabbage
Beef heart and dressing
Mock duck
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Pork
Roast pork
Roast pork and dressing
Roast pork and apple sauce
Pork chops
Pork chops with dressing
Baked ham
Ham baked in milk
Broiled ham
Ham and eggs
Sausages
Bacon and eggs
Broiled pork tenderloin
Frankfurts
Spare ribs and sauerkraut
Spare ribs and dressing
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Lamb and mutton
Roast lamb and gravy
Roast lamb and mint sauce
Lamb stew with vegetables
Lamb chops
Roast mutton
Mutton chops
Mutton stew
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Veal
Roast veal and dressing
Breaded veal
Veal loaf
Calves liver and bacon
Veal stew, plain; with vegetables; with peas
Veal birds
Breaded veal heart
Veal rosettes
Veal croquettes
Scalloped veal with rice
Veal hearts en casserole
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Chicken
Roast chicken
Chicken fricassee
Chicken giblets with rice
Chicken and biscuit
Creamed chicken, with biscuits; on toast; in bread cases; in timbales
Chicken pie, white and dark meat; all white meat
Chicken à la King
Chicken croquettes
Hot chicken sandwich
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Fish

Salmon
Fresh salmon, Steamed; baked
Fresh salmon fried in steaks
Canned salmon in loaf
Scalloped salmon
Creamed salmon on toast
Salmon with lemon
Salmon croquettes

Whitefish
Steamed; baked; planked; with dressing

Trout
Baked; fried

Codfish
Creamed, on plain boiled potatoes
Codfish balls

Halibut
Steamed; fried; baked
Scalloped fish
Fish cakes
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Oysters

Scalloped
Creamed oysters on toast
Fried
Oyster cocktail
Oyster stew
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Eggs

Fried with ham with bacon
Egg croquettes
Egg cutlets
Scrambled eggs with
minced ham
with bacon
with marmalade
with jelly
Poached eggs; on toast
Baked eggs in ramekin;
in potato nest
Steamed eggs
Creamed eggs on toast
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Cheese Dishes

Cheese fondue
Cheese soufflé
Rice and cheese
Macaroni and cheese
Hominy and cheese
Spaghetti and cheese
Creamed cheese
Cottage cheese loaf with nuts and green peppers
Cottage cheese croquettes with white sauce

Meat Substitutes

Turkish pilaf
Rice and nut loaf
Spanish rice
Peanut and rice loaf
Lentil loaf
Rice croquettes
Spaghetti and tomatoes
Spaghetti and tomatoes with bacon
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Miscellaneous Meat Dishes

Hash
Croquettes
Tongue
Heart
Frankfurts Brains, fried with scrambled eggs
Sweetbreads
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Vegetables

Potatoes
Baked
Mashed
Scalloped
Creamed
American fried
Browned
Lyonnaise
Parsley buttered potatoes
Stuffed baked potatoes
Potato chips
Riced potatoes
Potato croquettes
Potato cakes
Potato cones
Potato puff
Plain boiled potatoes
Diced browned potatoes
Potatoes au gratin
Sweet potatoes, boiled
Baked
Fried
Scalloped with apples
Sweet potato croquettes
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Beans
String beans
String beans creamed
Wax beans
Boiled navy beans
Baked navy beans
Green lima beans
Dried lima beans, boiled
Baked lima beans
Kidney beans
Succotash
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Celery
Creamed
Relish
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Asparagus
Buttered asparagus on toast
Creamed
Creamed asparagus on toast

Corn
Corn with green and red peppers
Corn on cob
Corn pudding
Succotash
Scalloped corn
Corn fritters
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Cabbage
Creamed
Scalloped
Scalloped cabbage au gratin
Fried
Boiled
Sauerkraut
Hot slaw
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Carrots
Buttered, diced
Creamed
Buttered carrots and peas
Creamed carrots and peas
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Cauliflower
Creamed
Scalloped cauliflower in ramekins; au gratin
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Beets
Buttered
Beets in vinegar sauce
Pickled beets
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Eggplant
Fried
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Hominy
Fried
Creamed
Scalloped
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Onions
Buttered
Creamed
Scalloped
Fried
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Macaroni
Macaroni and tomatoes
Macaroni croquettes
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Spaghetti
Spaghetti and tomatoes
Spaghetti croquettes
Spaghetti and tomatoes with bacon
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Peas
Buttered
Buttered peas and carrots
Creamed
Creamed peas and carrots
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Peppers
Stuffed with corn
Stuffed with meat
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Rice
Rice with gravy, southern style
Rice with cream
Rice croquettes
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Parsnips
Fried
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Spinach
Spinach and lemon
Spinach and egg
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Squash
Baked
Mashed
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Turnips
Creamed
Buttered, diced
Mashed
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Rutabagas
Mashed
Creamed
Buttered
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Tomatoes
Stewed
Stewed tomatoes with bread
Scalloped
Baked
Stuffed
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Breads

Quick breads
White muffins
Graham muffins
Bran muffins
Corn meal muffins
Date muffins
Rice muffins
Crumb muffins
Blueberry muffins
Bacon muffins
Cranberry muffins
Corn bread
Brown bread
Baking-powder biscuit
Baking-powder biscuit cinnamon rolls, with frosting
Baking-powder nut bread
Baking-powder nut and raisin bread
Baking-powder brown bread
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Yeast breads
White bread
Graham bread
Oatmeal bread
Raisin bread
Nut bread
Coffee cake
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Rolls
Cottage rolls
Parker House rolls
Clover-leaf rolls
Cinnamon rolls
Raised muffins
Hot cross buns
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Sandwiches

Lettuce
Olive
Olive and egg
Celery
Celery and chicken
Chicken
Ham
Peanut
Fig and nut
Cheese
Cheese and pimento
Meat
Ham sliced
Ham minced
Meat minced
Fig and date
Raisin and nut
Cucumber
Parsley butter
Egg
Tomato and cucumber
Green pepper
Club
Toasted cheese
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Salads

Vegetable salads
Asparagus
Cabbage
Cabbage salad with nuts
Cabbage salad with pickles and green peppers
Cabbage and ham
Cabbage and salmon
Cabbage and tuna fish
Cabbage and shrimp
Cabbage and pineapple
Celery and apple
Stuffed celery
Tomato salad
Whole, stuffed
Half
Sliced
Tomato and cucumber
Spring salad (head lettuce, tomato, onion, radishes, peppers, cucumber)
String bean
Kidney bean
Spinach mounded with sliced egg
Head lettuce with mayonnaise
Head lettuce with French dressing
Head lettuce with Thousand Island dressing
Lettuce shredded with egg
Deviled eggs
Potato
Cucumber
Sliced cucumbers in vinegar
Combination
Vegetable salad, peas, celery, beets
Perfection
Sliced onions in vinegar
Egg, cheese and pickle
Tomato aspic
Tomato and celery
Celery, peas and nuts
Cabbage, celery, meat, pimento
Celery and beet
Mashed potato
Bean and beet
Sliced Bermuda onion
Squares of New York cheese on lettuce
Carrot and raisin
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Fruit salads
Orange, grapefruit and pineapple
Waldorf
Apple, banana and date
White grape, apple and nut
Orange and nut
Apple and pineapple
Pear
Pineapple and celery
Pineapple and nut
Date and cottage cheese
Prune and cottage cheese
Pineapple and grated cheese
Argyle
Banana
Prune and peanut butter
Grapefruit
Fruit salad with ginger ale
Banana, peanut and carrot

Fish and meat salads
Salmon and celery
Sardine
Tuna fish
Shrimp
Lobster
Chicken
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Cottage cheese salads
Molded and sliced with celery
Molded and sliced with green peppers and nuts
Balls rolled in nuts
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Desserts

Hot puddings
Rice and raisins with hard sauce
Rice and raisins with cream
Rice custard
Chocolate rice pudding
Baked rice pudding
Lemon rice pudding
Rice compote with peaches
with raspberries
with prunes
Baked tapioca custard with meringue
Apple tapioca
Prune pudding
Indian pudding
Bread pudding
Chocolate bread pudding
Cottage pudding
Grapenut pudding
Apple fritters
Corn fritters
Banana fritters
Pineapple fritters
Orange fritters
Plain fritters
Apple dumplings
Apple batter pudding
Brown Betty with lemon sauce
Steamed suet pudding
Steamed cherry pudding
Steamed date pudding
Steamed carrot pudding
Prunecot shortcake
Peach shortcake
Orange shortcake
Strawberry shortcake
Peach cobbler
Apricot cobbler
Cherry cobbler
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Cold puddings
Baked custard
Caramel custard
Maple nut mold, custard sauce
Chocolate blanc mange
Tapioca cream
Raspberry tapioca
Caramel tapioca
Pineapple tapioca
Apple tapioca
Fruit whips
Strawberry
Prune
Apricot
Plum
Caramel Bavarian cream
Cornstarch pudding with chocolate sauce
with berry sauce
with custard sauce
Fig tapioca
Fruit cocktail
Charlotte russe
Floating island
Orange custard
Fruit gelatin
Norwegian prune pudding
Pineapple pudding
Rice Bavarian pudding
Rhubarb tapioca
Snow pudding
Raisin tapioca
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Fruits

Sauces
Prunes
Apricots
Cranberry
Rhubarb
Apple
Stewed figs
Baked apples
Cherries
White
Red
Oranges
whole
sliced
Bananas
Dates with whipped cream
Grapefruit
Pears
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Ice Creams

Orange parfait
Mousse
Maple
Pineapple
Vanilla nut
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Sherbets
Lemon
Orange
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Ice cream
Vanilla
Strawberry
Chocolate
Maple
Macaroon
Greengage
Peach
Tutti Frutti
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Ices

Orange
Lemon
Strawberry
Apricot
Pineapple
Grape
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Cakes

Yellow or white cake
with vanilla frosting
with fig frosting
with raisin frosting
with cocoanut frosting
with maple frosting
with nut frosting
with orange frosting
with chocolate frosting
with nut and raisin frosting
with pineapple frosting
with date frosting
with maraschino cherry frosting
Chocolate cake
Lady Baltimore cake
Lord Baltimore cake
Fudge cake
Apple-sauce cake
Gingerbread
with whipped cream
with chocolate frosting
Sponge cake with frosting
Sponge cake with whipped cream
Lemon filled layer cake
Individual cakes
Spice cake
Banana cake with meringue
Marble cake
Sunshine cake
Angel food cake
Strawberry cake (white cake, with sliced strawberries in the frosting)
French pastries
Martha Washington pie
Cream puffs with vanilla custard filling
with chocolate custard filling
with whipped cream
Tarts
Lemon
Orange
Marguerites
Cookies
Fruit
Sugar
Spice
Oatmeal
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Doughnuts
Plain
Raised
Jelly roll with jelly filling
with chocolate custard filling
with vanilla custard filling
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Pies

Two-crust
Canned apple
Fresh apple
Cranberry pie, latticed
Cranberry and raisin
Blueberry
Apricot (dried)
Red raspberry
Black raspberry
Blackberry
Loganberry
Gooseberry
Gooseberry and raisin
Cherry
Mince
Rhubarb
Peach
Raisin
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One-crust
Lemon
Banana cream
Custard
Pumpkin
Chocolate
Butterscotch
Apricot cream
Pineapple
Cream
Cocoanut cream
Sour cream
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Beverages

Coffee
Tea
Green
Black
Iced
Chocolate
with whipped cream
with marshmallows
Cocoa
Hot
Iced
Milk
Buttermilk
Lemonade
Lemonade and orangeade
Orange juice
Ginger-ale lemonade with mint
Fruit punch
Spiced grapejuice

SEASONAL CHART OF FOODS

(Spaces are left for additions)

	Winter	Spring	Summer	Fall
Soups	Celery Oyster stew	Fresh asparagus		Celery Oyster stew
Meats	Sausage Spare ribs Fried rabbit Turkey Goose Duck	Lamb	Lamb	Sausage Spare ribs Fried rabbit Turkey Goose Duck
Meat Substitutes		Mushrooms		Stuffed peppers Mushrooms
Fish	Oysters creamed scalloped fried cocktail			Oysters creamed scalloped fried cocktail
Vegetables	Sweet potatoes baked boiled browned glazed mashed fried scalloped with apples Cauliflower creamed buttered scalloped Hubbard squash baked mashed Parsnips Brussels sprouts	New potatoes buttered with parsley creamed Asparagus buttered creamed	String beans Lima beans Fresh peas Corn on cob Eggplant Summer squash Tomatoes	Sweet potatoes baked boiled browned glazed mashed fried scalloped with apples Hubbard squash baked mashed Tomatoes Parsnips Eggplant Brussels sprouts Celery creamed
Salads	Grapefruit	Fresh asparagus Cucumber Fresh young onion Radishes Watercress	Cucumber Fresh young onion Radishes Tomato	Stuffed celery Cucumbers Tomato Grapefruit
Breads	Cranberry muffins	Hot cross buns	Blueberry muffins	Cranberry muffins
Deserts	Mince pie Pumpkin pie Cranberry pie jelly sauce Grapefruit Cranberry and raisin pie Raisin pie	Baked rhubarb Rhubarb tapioca Strawberry shortcake Fresh pineapple sauce Fresh strawberries Rhubarb pie Rhubarb and raisin pie	Blueberries Raspberries Fresh apple sauce Fresh apricots Fresh peaches Fresh plums Concord grapes Cantaloupe Watermelon	Mince pie Pumpkin pie Cranberry pie jelly sauce Grapefruit Fresh pears Baked pears Fresh apricots Fresh peaches Fresh plums Concord grapes Tokay grapes Cantaloupe Watermelon Cranberry and raisin pie
Beverages	Hot cocoaHot chocolate	Lemonade Lemonade with fresh mint Iced cocoa Iced chocolate Iced coffee	Lemonade Lemonade with fresh mint Iced tea Iced cocoa Iced chocolate Iced coffee
Breakfast dishes	Buckwheat cakes with sausage Fried hominy cakes			Buckwheat cakes with sausage

POPULAR FOOD COMBINATIONS

Since it is customary to plan the menu, using the meat as a basis, and since custom and good usage make certain combinations popular, a list of such combinations is given below with the idea that others may be added as desired.

SUGGESTIVE AND POPULAR FOOD COMBINATIONS

Kind of Meat	Vegetable Combination	Salad, Sauce and Bread Combination	Dessert Combination
Beef	Potatoes-Irish (prepared in any form) Cauliflower Beets Salsify Tomatoes Mushrooms Corn
Beef, corned	Cabbage Boiled potatoes Cauliflower Brussels sprouts	Cabbage slaw Perfection salad with mayonnaise Tartare sauce
Chicken	Sweet potatoes Squash Celery Onions Asparagus Peas Green corn Mushrooms Rice	Head lettuce Tomato Cucumber Asparagus Fruit Cranberry muffins Beaten biscuit Hot biscuit Cranberry sauce
Fish	Tomatoes Onions French fried potatoes Creamed potatoes Browned potatoes Spinach with lemon Stuffed peppers	Tartare sauce Hollandaise sauce Egg sauce Lemon sauce Tomato sauce Vegetable salads (of all kinds) Perfection salad Cucumber sauce	Lemon pie Fruit gelatin Fruit cocktail Lemon rice pudding Fruit tapiocas Baked rhubarb Pineapple pudding
Ham	Potatoes Creamed Browned Parsley buttered Baked Sweet potatoes Baked Glazed Fried Mashed Carrots Hominy Rice Beans Lima, baked Navy, baked String Spinach Corn Cabbage Brussels sprouts Cauliflower	Potato salad Cabbage slaw All vegetable combination salads Spinach salad Head lettuce Apple salad Mustard sauce Steamed brown bread Corn muffins Corn bread Hot biscuit	Pumpkin pie Indian pudding Apple pie Baked apples Apple fritters Apple sauce Apple dumpling Apple tapioca Baked custard Ginger cake
Lamb and mutton	Potatoes Mashed Browned Parsley buttered (with chops) Peas Carrots Asparagus Tomatoes	Sauces Mint Caper Red currant jelly
Pork ([See Ham])	Tomatoes Parsnips	Cranberry sauce	Acid desserts
Veal	Potatoes Mashed Browned Creamed (with breaded veal) Sweet potatoes (in any form) Celery Cauliflower Cabbage Brussels sprouts String beans Tomatoes Peas	All vegetable salads All fruit salads Hot breads or rolls

WAYS OF USING LEFT-OVER FOODS

Left-over Meats	Left-over Vegetables
Croquettes Scalloped meat with rice or or potato Shepherd's pie Ham with scrambled eggs Ham fondue or omelet Hash Hash with poached eggs Meat pie (biscuit) Meat pie with dressing Meat balls rolled in cooked rice Minced meat on toast Mincemeat for pie Minced meat in ramekins Stews Stuffed peppers Stuffed tomato Meat bones cooked for stock	Buttered vegetables may be used in Soup Creole soup Meat stews Hash Salmon loaf (peas and celery) Peas in omelet Stuffed peppers Stuffed tomatoes Rice may be used in Scalloped rice with cheese Soups Puddings Croquettes Hash Salmon or fish loaves Potatoes, used same as rice All creamed vegetables can be scalloped or used in soup

Left-over Fruits And Juices	Left-over Breads And Cakes	Left-over Dairy Products And Eggs
Blanc manges Brown Betty Cocktail Cobbler Scalloped fruit Gelatin Mince pie filling Fruit salads Sherbets and ices Tapiocas Whips	Bread puddings Brown bread Brown Betty Crumb pancakes Crumb cookies Crumb muffins Dressing Scalloped fruit Fondues Meat loaf Hamburg balls Stewed tomatoes	Dairy Sour milk cakes corn bread gingerbread muffins pancakes Sour cream butter corn bread spice cake salad dressing Cheese bean loaf cottage cheese loaf cottage cheese croquettes rice and cheese Salads soufflés fondues Eggs, broken dipping mixture cakes custards croquettes salad dressing

Garnishes

Clever use of garnishes will do a great deal to make servings attractive, to develop surprise and stimulate appetite.

A list of garnishes appropriate to different kinds of food appears below. Of course there are many others, and the number of different ways in which ordinary garnishes can be used effectively is surprisingly large. The alert manager will observe what others in his field are doing, and will discover many ingenious ideas by reading food journals and women's magazines.

The garnishes used for soups are practically the same whether for cream or clear soups.

Wafers, cheese and plain
Croutons
Olives
Radishes
Celery hearts
Whipped cream (on cream soups)

Some meat garnishes can be used at all times; others are especially adapted to certain kinds of meat.

In general
Parsley
Watercress, in season
Mixed pickles

For steaks
Lemons cut in fancy shapes
Sautéd mushrooms
Potato roses
Stuffed tomatoes
Stuffed peppers
Grilled and buttered Brussels sprouts

For fish
Lemons, in slices and cut in fancy shapes
Cucumber baskets, filled with dressing
Parsley
Watercress
Clam shells, stuffed with clams and mushrooms
Mushrooms, sautéd
Potatoes, cut in fancy shapes, such as shoe strings or lattice, and fried in deep fat

There are certain garnishes which it is customary to use with salads, especially with chicken salad.

For chicken salad
Hard-cooked eggs, sliced or cut in eighths
Lemons, sliced
Pickles
Paprika
Parsley
Capers
Olives
Head lettuce cups

For fish salad
Pickles
Olives
Lemons, cut in fancy shapes
Cucumber baskets holding extra salad dressing
Paprika
Parsley

For fruit salad
Tiny cheese balls
Cheese balls rolled in chopped nuts
Tiny sandwiches
Olives
green
ripe
stuffed
Cheese straws in fancy shapes

Very often where sandwiches are ordered they will serve as the main dish of the luncheon meal. They should be made as appetizing as possible by the use of suitable garnishes.

Pickles
Olives
Cheese balls
Parsley
Watercress
Attractive paper or plain linen doilies
Nut meats

Desserts by their very nature, require some garnish to make them the perfect and satisfying last course which they should be. Candied fruit, marshmallows, slices of fresh orange or strawberries in season, whipped cream and bright candies add the needed bit of color. Here the use of paper doilies, glasses and attractively shaped china dishes is a great factor in appearance.

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