Quantity Cookery: Menu Planning and Cooking for Large Numbers

by Lenore Richards; Nola Treat

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)