Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

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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