I. Fill in, in duplicate, the printed blankDINNER ENGAGEMENTSDate ___________________Day of week _______________________Time ___________________Engagement made by ___________________Phone ___________________Organization or Club ___________________Price ___________________Probable Number ___________________Room desired ____________Flowers ___________________________Style of service:Cafeteria service ____Table service ____Tables set and served by guests ____Date Guaranteed Number is to be reported ___________________Leeway granted (either way) on guaranteed numberOn 25-402 plates, more or less50-604 plates, more or less75-1006 plates, more or less125-1758 plates, more or less200 up10 plates, more or lessNotice.--Care should be taken to have the guaranteed number of plates accurately stated.II. Plan the menu. If desired, the above form may include space for writing in the menu, in order that both parties may have a clear understanding of just what is to be served III. Make out order listFor foodFor dish rental (if necessary)For printing (if necessary)For flowers or other decorationsIV. Employment of helpRescheduling the regular helpOvertime for the regular helpHiring of additional helpV. Division of the workDirections to cooksCopy of the menuRecipes and amounts to be preparedService of the foodIn the kitchenInstructions for counting out and arrangement of utensils for the service of the foodOrganization of each serving center, where the number served is so large that more than one center is necessaryAssignment of special duties to workers at the serving centerA drawing or serving of a sample plate showing arrangement of food on the plateIn the dining roomDirections to the head waitress and waitressesList of dishes to be counted out and carried to serving center, warming ovens or refrigeratorsDirections for setting the tables. A cover may be set or a sketch made to show the proper arrangement of the silver, napkin and the glassDecoration of the tablesArrangement of the serving tablesA copy of the menuSpecific instructions for serving food to the guestsVI. RecordsCost of the food1. Cost of food should be figured on basis of recipes and quantities used, and listed according to the order in which the food appears in the meal2. Left-overs listed3. Approximate value of left-overs as listed4. Net food cost is total food cost less the value of usable left-oversCost of laborTime spent by regular employeesOvertime spent by regular employeesExtra labor employed for occasionTotal labor costOverhead costFlowers or other decorationsPrinting of menu cards or place cardsFavors if suppliedDish rental and breakageEstimated heat, light, fuel, laundry and other overheadSummaryTotal costfoodlaboroverheadTotal receiptsProfit or lossNumber servedPer capita cost
I. Fill in, in duplicate, the printed blank
Notice.--Care should be taken to have the guaranteed number of plates accurately stated.
In the pages that follow are some two hundred recipes for use in institutions. It will be noted that throughout these recipes, measures are used rather than weights. This for two main reasons. First, cooks, except for highly trained professionals, use measures more easily and with greater success than weights. Second, most institutions cannot afford an adequate number of accurate scales; and scales that are not accurate are worse than useless. Measures, on the other hand, are inexpensive and always available. It may be said that because of the amounts and the size of the measures used in large quantity cookery there is not the degree of inaccuracy which is found in measuring small quantities.
It is hoped the form of the recipes with the spaces for figuring costs and calories will be of value from the commercial and classroom standpoint.
Stars indicate those recipes in which left-overs may be used to particular advantage.
IngredientsAmountWeightCaloriesUnit CostTotal CostBeef, cubed20 lb.Bones, veal7½Water4 gal.lb.Peppercorns2 tbsp.Salt6 tbsp.Carrots, diced2 c.Onions, diced2 c.Celery, diced2 c.Turnips, diced2 c.Egg whites and shells7
Cut the meat in cubes and soak two thirds of it in the cold water for about three fourths of an hour. Sear the remainder and add to the meat which is soaking. Heat the meat, veal bone and water to boiling and let simmer for four or five hours. Add the seasonings and the vegetables and cook until the vegetables are soft. Pour the whole through a colander and cool. When the fat has set, remove and clear by mixing the cold stock with the shells and slightly beaten whites of eggs. Bring the mixture to a boil, stirring constantly. Let simmer 15 to 20 minutes. Strain through two or three thicknesses of cheese cloth.
Number of servings 64-96Amount of one serving ⅓ to ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostStock, chicken4 gal.Onions1¼ lb.Salt⅓ to ½ c.Celery salt¼ c.Green peppers, chopped1 c.Rice2 c.
Add the chopped onions, green peppers, rice, salt and celery salt to the chicken stock and cook until the rice is tender.
Number of servings 85Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostEggs3Flour2 c.Salt2 tsp.Stock4 gal.Onions1 lb.Salt⅔ c.Celery salt¼ c.
To make the noodles, beat the eggs lightly and add the flour and salt. This makes a very stiff mixture. Put the mixture on a board and roll as thin as possible. Sprinkle the dough with flour and roll it into a tight roll. From this, slice the noodles. Shake out and let dry. Heat the stock to boiling, add the seasonings and the noodles and cook until done. Noodles may be made up and kept for some time in the refrigerator.
Number of servings 96Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostStock5 gal.Green peppers10Onions½ lb.Tomatoes1 gal.Rice2½ c.Carrots, finely diced1½ c.Flour3 c.Salt⅓ c.Butter substitute1½ c.
Chop the onions, carrots and green peppers and add to the boiling salted stock and tomatoes. Add the rice and cook until the rice is tender. Melt the fat, stir in the flour and add to the hot liquid to thicken.
Number of servings 115Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostStock1½ gal.Tomatoes, #10 cans2Bay leaves3Water1½ gal.Carrots, diced1 pt.Celery, diced1 qt.Onions1 lb.Rice1 c.Salt¼ c.
Add the seasonings to the boiling stock, tomatoes and water. When the vegetables have become softened, add the rice and cook for 15 to 20 minutes. Do not strain.
Number of servings 96Amount of one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCelery stock6 qt.Onions¼ lb.Butter substitute¾ lb.Flour3 c.Milk7 qt.Paprika½ tsp.Red pepper¼ tsp.Salt¼ c.
Make a celery stock by cooking the leaves and outside stalks in water to cover. Rub through a sieve.Cook finely chopped onion with the required amount of stock. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée and white sauce. Add paprika, red pepper and salt just before serving.
Number of servings 60Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCorn1½ gal.Water1 qt.Onion½ lb.Butter substitute¾ c.Flour1½ c.Milk2 gal.Salt¼ c.Paprika½ tsp.
Cook the corn with the water and chopped onion and rub through a sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine white sauce with purée. Add salt and paprika just before serving.
Number of servings 64Amount of one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostButter substitute¾ c.Flour1½ c.Milk6 qt.Salt2 tbsp.Lima beans, cooked4 qt.Grated onion orchives¼ c.Chopped parsley¼ c.
Cook the lima beans with the onion until soft and rub through a purée sieve. Melt the fat, stir in the flour and add hot milk to make a white sauce. Combine the purée and white sauce and add the salt just before serving.
Number of servings 50Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPeas2 qt.Onion⅜ lb.Bay leaf1 leafMilk6 qt.Butter substitute½ c.Flour1 c.Salt3 tbsp.
Cook the peas, together with their juice from the cans, and the onion and bay leaf until the peas are soft. Rub through a purée sieve. Melt the fat, stir in the flour and add the hot milk to make a white sauce. Combine purée with white sauce. Add salt just before serving.
Number of servings 38Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSpinach Juice1 c.Onion⅜ lb.Milk6 qt.Butter substitute¼ lb.Flour1 c.Salt1 tbsp.
Chop the onion and add to one half of a #10 can of spinach and cook until the onions are tender. Scald the milk. Melt the fat and add the flour. When thoroughly mixed add to the hot milk, stirring constantly. When the spinach is seasoned, drain, rubbing lightly through a purée sieve until you obtain one cup of spinach juice. Add the spinach juice to the thickened milk and season.
Number of servings 35Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostTomatoes1 gal.Bay leaves2Onion¼ lb.Sugar⅜ c.Soda2 tsp.Butter substitute½ c.Flour1 c.Milk1 gal.Salt2 tbsp.
Cook the tomatoes with the bay leaves and onion. Rub through a purée sieve and add the sugar and soda. Melt fat, stir in the flour and add hot milk to make a white sauce. Combine purée and white sauce by pouring purée into white sauce. Add salt just before serving.
Number of servings 36Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMilk4 gal.Oysters1 gal.Salt¼ c.Paprika1 tsp.Butter substitute1 lb.
Scald the milk and add the butter substitute, paprika and oysters. Cook until the edges of the oysters begin to curl. Add the salt just before serving. If the soup must stand some time before all is used, the oysters should be combined with the milk only as needed.
Number of servings 64Amount of one serving 1 c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPeanut butter6 lbs.Milk2 gal.Celery Stock3 qt.Water1¼ galFlour¾ c.Salt½ c.
Add the water to the peanut butter and mix to a smooth paste. Heat the milk and celery stock, reserving sufficient liquid to make a paste of the flour. When the liquid is hot add the flour paste. When thickened add the peanut butter mixture and the salt.
Number of servings 100Amount of one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostBeef round50 lb.Carrots, chopped1 gal.Peppers, chopped1½ c.Tomatoes, #10 can1Onions, chopped1 lb.Water3 gal.Flour2 c.Salt½ c.
Place the meat in a roasting pan in a hot oven to sear. When well seared, cover with water and continue cooking in a medium oven for from four to five hours. About an hour and a half before serving add the chopped carrots, peppers, onions and tomatoes, and salt. Just before serving thicken the stock with the flour mixed to a paste with water. The vegetables should be served with the meat.
Number of servings 200Amount in one serving ¼ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCorned beef20 lb.Potatoes, cooked12 lb.Onions1 lb.Meat stock3 qt.
Soak and cook the corned beef until tender. Grind or chop the beef, potatoes and onion and mix with cornedbeef stock or gravy. Bake in a hot oven until brown. Serve with tartare sauce.
Number of servings 70Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostDried beef5 lb.Flour1 c.Butter substitute1 lb.White sauce2 gal.Bread, slices40
Shred the dried beef in small pieces. Melt the fat and sauté the dried beef in it. Add to this one cup of flour and let brown with the beef. Follow the usual manipulation for white sauce, and when cooked combine with the beef and serve on toast.
Number of servings 80Amount in one serving ½ c. and ½ slice of breadCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostGround beef10 lb.Crumbs3 c.Salt¼ c.Milk1 qt.Onion⅜ lb.
Mix the meat well with crumbs, seasoning and milk. Shape in balls or cakes and bake in well-greased pans.
Number of servings 50Amount in one serving ¼ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMeat, chopped6 qt.Potatoes6 qt.Onions⅔ lb.Salt½ c.Gravy or meat stock3 qt.
Chop or grind the meat and potatoes. Mix with the onions and salt and moisten with the gravy or meat stock. Put in shallow pans and bake in the oven until brown.
Number of servings 60Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMeat, chopped1 gal.Rice, uncooked1 qt.Water1 gal.Onions, chopped⅓ lb.Salt¼ c.Stock to mixCrumbs, sifted4 c.Eggs4Milk½ c.
Cook the rice in the boiling salted water to which the onions have been added, until the rice is tender. Add the chopped or cubed meat and if necessary additional stock to moisten. Using a dipper measuring half a cup per serving, mold the mixture into croquettes. Put the sifted crumbs on a board, roll the croquettes in the crumbs, dip in a dipping mixture made of eggs and milk, roll again in the crumbs and fry in deep fat. If desired, one gallon of cooked potatoes may be substitutedfor the rice, in which case the water also would be omitted.
Number of servings 50Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostHamburger30 lb.Salt¾ c.Bread crumbs4 qt.Eggs, whole6Egg yolks10Milk3 qt.Onions1 lb.
Mix the salt, bread crumbs and onions with the meat. Beat the eggs slightly and add to the milk. Combine with the meat and mix thoroughly. Weigh out into loaf pans which have been well greased. Be careful to press the meat well into the corners of the pan and avoid having the center of the meat higher than the edges. Bake in a medium hot oven until the meat is done. This makes nine five-pound loaves, cutting twenty-four slices each.
Number of servings 216Amount in one serving 1 sliceCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMeat, ground20 lb.Crumbs5 qt.Milk3 qt.Tomatoes3 qt.Celery, chopped2 qt.Eggs10Salt⅓ c.Onions½ lb.
Add the crumbs, tomatoes, chopped celery, salt and onions to the meat and mix well. Beat the eggs slightly, add the milk and mix with the meat. Weigh out into well-greased loaf pans and bake in a medium oven. In order to make the loaves uniform be careful to press the meat well into the corners of the pans and avoid having the center of the loaf higher than the sides. One pound of hamburg steak, as purchased, will make nine servings when the other ingredients that go into the loaf have been added.
Number of servings 180Amount in one serving ⅕ pound, after cookingCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostStew meat20 lb.Water2 gal.Onions½ c.Potatoes, diced2 qt.Salt⅓ c.Flour4 c.Biscuit recipe (see page124)⅔ of recipe
Cut the meat in one-inch cubes and cover with boiling water. Cook just below the boiling point. When the meat is almost tender add the salt, onions and potatoes. Mix the flour to a paste with water and thicken the stock just before serving. Serve one half cup of stew with one biscuit. The biscuit may be baked separately or the stew may be poured into baking pans, covered with biscuits and the biscuits baked in the oven.
Number of servings 100Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostDressing5 qt.Meat, cubed4½ qt.Onion¼ lb.Salt6 tbsp.Meat stock3 qt.Flour2 c.Bread crumbs1 c.Butter substitute2 tbsp.
Cut left-over meat into one-inch cubes and heat in a gravy made of the seasoned and thickened stock. Line a baking pan with dressing, leaving a well in the center. Fill this with the meat and gravy and cover with the buttered crumbs. Bake in a hot oven until brown. When serving, both meat and dressing should be given.
Number of servings 50Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMeat, cubed20 lb.Water3 gal.Onions½ lb.Carrots1¼ qt.Potatoes5 qt.Flour3 c.Salt½ c.
Cover the cubed meat with boiling water and cook just below the boiling point until tender. About one hour before serving time add the onions, carrots and salt. The potatoes may be added later, since they require less cooking. Mix the flour to a paste withwater and thicken the stew after the vegetables are tender.
Number of servings 96Amount in one serving ¾ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostRib roast50 lb.Salt⅔ c.Water1½ to 2 gal .Flour3-4 c.
Place the meat in a roasting pan and sear in a hot oven. When brown, add the salt and water and continue the roasting. Baste or turn as is necessary. Mix the flour to a paste with water and use in making the gravy.
Number of servings 125Amount in one serving ⅖ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostRound steak, 1 in. thick20 lb.Flour2½ c.Salt¼ c.Water1½ gal.
Trim the steak. Mix the flour and salt and pound into the steak. Sear the steak in a pan on the top of the stove, put into a roasting pan, cover with water and cook slowly for from three to four hours.
Number of servings 45Amount in one serving ⅖ lb.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostWeiners10 lb.
Wash the weiners and cut the links apart. Put them in boiling water and cook until they swell and start to burst. Drain and serve.
Number of servings 40-42Amount in one serving 2Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCooked chicken meat, cubed12 lb.Onion1 lb.Salt⅔ c.Celery salt¼ c.Stock4 gal.Flour3 qt.Biscuit recipe (seepage 124)⅚ of recipe
Heat the stock and season with the onion, salt and celery salt. Thicken with the flour mixed to a paste with some of the cold stock which has been reserved. Add the chicken meat, and serve with baking-powder biscuits or on toast.In ordering chickenfor the above recipe,three and a half to four pounds of chicken, New York dressed, must be ordered for every pound of cooked chicken meat which is desired. In cooking chicken care should be taken to cool the chicken and stock as quickly as possible and then put into the refrigerator. The chicken should be cooled out of the stock. From fifty pounds of chicken, New Yorkdressed, approximately five gallons of stock may be obtained.
Number of servings 150Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostChicken fat3 c.Flour1½ qt.Chicken stock2 gal.Onions, chopped¼ c.Milk½ gal.Salt⅓ to ½ c.Cooked chicken meat, cubed7½ qt.Pimentos, chopped1 qt.Green peppers, chopped1 qt.Fresh mushrooms2 lb.orCanned mushrooms3 cansButter1 lb.Egg yolks16Toast, ½ slices150
Heat the stock with the onion. Melt the chicken fat, add the flour, and when well mixed add to the boiling stock, stirring rapidly. Add the scalded milk, the green peppers, pimentos and cubed chicken. Sauté the mushrooms in the butter and add. Beat the yolks and add them with the salt, last. Serve on toast, in bread cases or patty shells.
Number of servings 150Amount in one serving ½ c.Calories in one serving______Cost of one serving______