IngredientsAmountWeightCaloriesUnit CostTotal CostFlour2½ qt.Sugar3 c.Crumbs2½ qt.Baking powder¾ c.Salt2 tbsp.Eggs8Milk3½ toButter substitute4 qt.¼ lb.
Mix the dry ingredients and the liquid ingredients separately. Combine by adding the liquid to the dry. Add the melted fat last. Bake in well-greased muffin tins.
Number of servings 120Amount in one serving ¼ c. batterCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostFlour1½ qt.Cake crumbs1 qt.Bran3½ qt.Soda¼ c.Salt3 tbsp.Milk, sour2½ qt.Molasses3 c.Eggs4
Mix the dry ingredients. Beat the eggs, add the milk and molasses and combine with the dry ingredients. Bake in well-greased muffin pans, in a hot oven.
Number of servings 90Amount in one serving ¼ c. batterCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostFlour10 c.Flour, graham10 c.Sugar3 c.Baking powder¾ c.Salt2 tbsp.Eggs8Milk3¼ toButter substitute, melted3½ qt. ⅔ c.
Prepare as for plain muffins.
Number of servings 96Amount in one serving ⅓ to ½ c. batterCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar¾ qt.Flour5 qt.Baking powder¾ c.Salt2 tbsp.Eggs8Milk3¼ toButter substitute, melted3½ qt.¼ lb.
Mix and sift the dry ingredients. Beat the eggs, add the milk and pour the liquid over the dry ingredients. Add the melted fat and pour the mixture into well-greased muffin tins to bake.
Number of servings 96Amount in one serving ¼ to ⅓ c. batterCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMilk, scalded2 qt.Water, cold2 qt.Egg yolks6Sugar2 c.Butter substitute1 c.Salt3 tbsp.Yeast¼ lb.Water, lukewarm1 qt.Flour10 to 12 qt.
Scald the milk. Soften the yeast in the lukewarm water and add to the remaining water and scalded milk. Add the egg yolks, sugar, fat and salt and flour to make a soft dough. Let rise. Beat well and fill very well-greased muffin tins half full. Let rise. Bake in a hot oven.
Number of servings 216Amount in one serving ⅕ c. doughCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostStale cake or bread1 qt.Cold water7 c.Molasses1 c.Corn meal3 c.Graham flour6 c.Soda1½ tbsp.Raisins1 c.Salt1 tbsp.
Soak the stale bread or cake in the cold water until soft. Add the molasses and the dry ingredients. Mix well and put into a well-greased pan and steam from two to three hours until done. The length of time for steaming depends on the size of the can.
Number of servings 50Amount in one serving 1 sliceCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostFlour3 qt.Baking powder3 tbsp.Nuts1 qt.Salt½ tsp.Sugar1 qt.Milk1 qt.Eggs6Butter substitute¼ c.
Mix the dry ingredients, including the nuts. Add the milk to the beaten eggs. Combine by adding the liquid to the dry ingredients. Add the melted fat. Pour the mixture into greased loaf pans and let stand one half hour. Bake in a moderate oven. This will make four loaves, cutting 25 slices per loaf.
Number of servings 100Amount in one serving 1 sliceCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar2 c.Butter substitute2 c.Water2 qt.Milk2 qt.Yeast¼ lb.Water2 c.Flour11¾ qt.Salt½ c.Butter substitute1½ c.Fat, melted½ lb.Sugar5 c.Cinnamon5 tsp.Raisins2 c.
Follow the directions given under Parker House rolls for the method of mixing the dough. When the dough is ready, put on a well-floured board and roll out in a rectangular shape to about half an inch in thickness. Brush with melted fat and sprinkle with the mixed sugar, cinnamon and raisins. Commencing with the long side of the dough, make into a roll. Cut crosswise of the roll making slices half an inch in thickness. Place on a greased pan, let rise until they have doubled in size, and bake in a hot oven.
Number of servings 24 dozenAmount in one serving 1⅓ oz. per rollCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSugar2 c.Butter substitute2 c.Water2 qt.Milk2 qt.Yeast¼ lb.Water, lukewarm2 c.Flour11 to 12 qt.Salt½ c.Butter substitute1½ c.
Scald the milk. Soften the yeast in the two cups of lukewarm water. Add the sugar and fat to the scalded milk and then add the two quarts of water. When the milk and water mixture is a little more than lukewarm add the yeast and five quarts of flour. Beat to smooth batter and let rise one hour. Then add the salt and the remainder of the flour. Beat on the machine or knead. Let rise one hour. When the dough is light, cut into small pieces, getting twelve rolls from each pound of dough. With the palm of the hand, roll these pieces into smooth balls and place them in rows to rise. When they have again become light, roll the balls flat, with a rolling pin or stick, brush with melted fat, fold over and put in pans to rise. When they have doubled in size, bake in a hot oven until well browned. The tops may be brushed with melted fat, when they come from the oven.
Number of servings 24 dozenAmount in one serving 1⅓ oz.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostYeast¼ lb.Water, lukewarm1 pt.Milk, scalded2 qt.Fat1 c.Sugar1 c.Cold water2 qt.Flour13 to 14 qt.Salt¼ c.
Soften the yeast in the pint of water. Scald the milk and add the fat, sugar and cold water. When the liquid is lukewarm, add the yeast and mix to a sponge with a part of the flour. It will require about six quarts. Let rise one hour and add salt and work to a stiff doughwith the remainder of the flour. Let rise again about one hour. Cut into loaves of two pounds each. Place in well-greased pans, let rise and bake about one hour. This makes twelve one and three quarter pound loaves, after baking.
Number of servings 12 loavesAmount in one serving 1 sliceCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCottage cheese4 lb.Green peppers, chopped2 c.Nuts, chopped2 c.Mayonnaise1 qt.
Add the chopped green peppers, nuts and mayonnaise to the cheese and mix. This amount makes three and one half quarts. From a one-pound loaf of bread, sixteen sandwich slices may be obtained.
Number of servings 84Amount in one serving ⅙ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostEggs, hard cooked2 doz.Crumbs, sifted1 c.Salt2 tsp.Mayonnaise3 c.Lemon juice1½ tbsp.
Hard cook the eggs, cool and chop. Mix with the remaining ingredients. This amount makes two quarts,and will fill forty-eight sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.
Number of servings 48Amount in one serving ⅙ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostRaisins1 lb.Figs½ lb.Sugar1½ c.Flour1 tbsp.Cold water¼ c.Orange juice½ c.Lemons, juice and grated rind2
Chop the raisins and figs and combine with the flour and sugar. Add the orange juice, lemon juice and water and cook in a double boiler or steamer until thick. This amount will make three and three fourths cups of filling and will fill twenty-five sandwiches, using two full slices of bread.
Number of servings 25Amount in one serving ⅙ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostHam, boiled or baked (left-over)3 lb.Pickles, chopped2 c.Bread crumbs, sifted3 c.Mayonnaise3 c.
Chop the ham and pickles and mix with the bread crumbs and mayonnaise. This amount will makethree quarts. One cup of mixture will fill six sandwiches, using two full slices of bread for each sandwich. From a one-pound loaf, sixteen sandwich slices may be obtained.
Number of servings 72Amount in one serving ⅙ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCabbage8 lb.Pimentos, chopped1 c.Pickles, chopped3 c.Green peppers, chopped1 c.Boiled dressing1½ qt.
Shred the cabbage and let soak in cold water one hour or more. Drain off the water and mix cabbage with the other ingredients.
Number of servings 108Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCarrots4 lb.Raisins2½ qt.Salad dressing, mayonnaise1 qt.
Wash, pare or scrape the carrots and chop until fine. Add the raisins and salad dressing to the carrots and mix. Serve on lettuce.
Number of servings 54Amount of one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPeas2 qt.Cooked beets, diced or cooked carrots, diced2 qt.Celery, cut fine2 qt.French dressing1 qt.
Dice the beets or carrots very fine. Drain the peas. Marinate the vegetables in three separate containers. Do not mix them together. Heap on a lettuce leaf using two tablespoons of each vegetable and keeping each mound distinct.
Number of servings 64Amount in one serving 2 tbsp. of each vegetableCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostBoiled potatoes10 qt.Celery2 qt.Salt¼ c.Paprika1 tsp.French dressing1 qt.Chopped parsley1 c.Pimentos, 15 oz. can1Onions¼ c.
Dice the potatoes and add the French dressing to marinate. Cut the celery fine, chop the pimento and onion and add to the marinated potatoes with remaining ingredients. Serve on a lettuce leaf.
Number of servings 120Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostTomatoes3 qt.Cloves⅜ c.Bay leaves10Salt1 tsp.Soda¼ tsp.Cayenne⅜ tsp.Gelatin6 tbsp.Cold water1 c.
Cook the tomatoes with the seasonings and add to the gelatin which has been softened in the cup of cold water. Strain and pour into molds. Let set and serve on lettuce with mayonnaise.
Number of servings 25Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostGelatin½ c.Cold water2 c.Sugar2 c.Boiling water2 qt.Salt4 tsp.Shredded cabbage4 c.Lemon juice¾ c.Mild vinegar2 c.Celery, diced2 qt.Red pepper, cut fine1 c.
Soften the gelatin in the cold water. Add to the boiling water, in which the sugar and salt have been dissolved. After the gelatin has cooled and just started to set, add the mild vinegar, lemon juice and the vegetables. Pour into molds or into a shallow pan tocool and set. Serve on a lettuce leaf with salad dressing.
Number of servings 54Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostApples4 qt.Celery1½ qt.Dates, chopped2 c.Salad dressing3 c.
Pare and dice the apples and mix with the chopped dates. Cut the celery fine and add to the apples and dates. Mix with the salad dressing and serve on lettuce. In case there is danger of the apples turning dark, they may be covered with salt water or water containing a little vinegar, while they are being pared and diced.
Number of servings 44Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostBananas20Nuts, chopped1⅓ c.Salad dressing2½ c.
Cut the bananas in halves crosswise and roll in the chopped nuts until well coated. Place half a banana on a lettuce leaf. Serve with a tablespoon of salad dressing.
Number of servings 40Amount in one serving ½ bananaCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPineapple, diced2 qt.Oranges, diced3 qt.Celery, diced2 qt.Salad dressing3½ c.
Dice the oranges and pineapple and cut the celery fine. Drain the fruit and mix with the celery. Serve on a lettuce leaf with one tablespoon of dressing on top.
Number of servings 54Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostGrapefruit, size 7014Celery, cut fine1 qt.French dressing1 c.
Peel the grapefruit and remove the fruit in whole sections from the connecting tissue. Arrange three whole sections of the fruit, one on top of the other, on a lettuce leaf, and put a teaspoon of finely cut celery at each side of the sections. Put one scant teaspoon of French dressing over each salad.
Number of servings 50Amount in one serving 3 sectionsCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCheese1 gal.Cream6 c.Salt4 tsp.Celery, chopped1 qt.Green pepper, chopped2 c.
Mix the cheese with the cream and salt. More cream may be necessary to moisten the cheese if it is very dry. Add celery and green pepper and serve on a lettuce leaf.
Number of servings 64Amount in one serving ⅓ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostPrunes, 40--50 size3 lb.Cottage cheese6 c.Sour cream1 c.Salt1 tsp.
Soak the prunes over night and cook until soft. Cool. Remove the seeds by cutting one side of the prunes lengthwise, being careful not to mash the prunes. Season the cheese with the salt, mix with the cream, and fill the prunes, using 2 teaspoons of cheese which have been rolled into a ball, for each prune. Salad dressing may be served with the prunes if desired.
Number of servings 48Amount in one serving 3 stuffed prunesCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostEggs24Salt2 tsp.Vinegar½ c.Mayonnaise½ c.Mustard1 tsp.Paprika1 tsp.
Cook the eggs until hard and cut in halves lengthwise. Remove the yolks. Cream the yolks togetherwith the mayonnaise and seasonings and refill the whites of the eggs. Serve half an egg on a lettuce leaf and garnish with a pickle cut in halves.
Number of servings 48Amount in one serving ½ eggCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostChicken, diced1 qt.Celery, diced1 qt.Mayonnaise1½ c.
Mix the chicken and celery lightly with two thirds of the mayonnaise. Serve on a lettuce leaf and garnish with the remaining mayonnaise. Lemon, hard-boiled egg and capers may also be used as garnish for chicken salad.
Number of servings 16Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostLobster, 1 lb. can4Celery, diced6 qt.Mayonnaise dressing1 qt.
Open the cans of lobster and look over. Avoid breaking up into shreds or very small pieces. Mix with the celery and the mayonnaise and serve on a lettuce leaf.
Number of servings 64Amount in one serving ½ c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostCornstarch1½ c.Sugar2 c.Milk3 qt.Mustard2 tbsp.Paprika¼ c.Salt1 tsp.Vinegar1¼ qt.Egg yolks16
Mix and sift the cornstarch and sugar and add to the scalded milk. Mix the mustard, paprika and salt to a paste with some of the vinegar. Add the remainder of the vinegar to the thickened milk, then add the egg yolks, and cook until the eggs are done. Add the seasonings and cool.
Total volume 4¾ qtCalories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostSalt3 tbsp.Mustard½ tsp.Paprika1 tbsp.Pepper½ tsp.Vinegar2 c.Oil4 c.Onion juice1 tbsp.
Mix the dry ingredients and add enough vinegar to make a paste. Add to this the remainder of the vinegar and oil and beat thoroughly.
Total volume 6 c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostEgg yolks3Vinegar¾ c.Oil1 qt.Mustard1 tsp.Powdered sugar1 tsp.Paprika½ tsp.Salt1 tbsp.Red pepper¼ tsp.
Beat the egg yolks thoroughly, and add to them about two tablespoonfuls of vinegar and continue beating. Add the oil a little at a time until a thick emulsion has been formed, and then the oil and vinegar may be added alternately in larger amounts. The seasonings may be added dry, or a little of the vinegar reserved to mix to a paste with them.
Total volume 5 c.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostMayonnaise2½ qt.Chili sauce1 qt.Green peppers, chopped1⅔ c.Chives, chopped3 tbsp.
Mix the chopped green peppers, chives and chili sauce with the mayonnaise and chill. Mayonnaise to be used for Thousand Island dressing should be very stiff.
Total volume 3¾ qt.Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostFlour3 qt.Baking powder¼ c.Shortening2 c.Salt2 tbsp.Milk1 to 1½ qt.Sugar, brown4 c.Cinnamon2 tsp.Apples, quartered3½ qt.
Rub shortening into the flour, baking powder and salt. Add milk to make a soft dough. Roll thin and cut in squares. Place about a half to three quarters of an apple, depending on size, in each square and sprinkle with about one and one half tablespoons of cinnamon and sugar mixed together. Fold the corners over the apples and bake in a moderate oven. Serve with a lemon or hard sauce.
Number of servings 42Amount in one serving 1Calories in one serving______Cost of one serving______
IngredientsAmountWeightCaloriesUnit CostTotal CostScalded milk2 qt.Broken bread6 c.Sugar⅔ c.Raisins½ lb.Salt1 tsp.Vanilla1 tbsp.Eggs5
Add the beaten eggs, sugar, salt and vanilla to the scalded milk and pour over the bread and raisins.Bake in a water bath in a moderate oven until the custard sets. Serve with a vanilla sauce.
Number of servings 25Amount in one serving ½ c.Calories in one serving______Cost of one serving______