one_hundred-portion_war_time_recipes_1918.pdf

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ONE
HUNDRED-PORTION
WAR
TIME
RECIPES
ECONOMICAL
TESTED
WHEATLESS
BY
BERTHA
Manager
E.
NETTLETON
of
Horace
Mann
Lunch
Room,
Assistant
in
Institutional
Administration,
Teachers
College,
Columbia
University,
New
York
City
PHILADELPHIA
AND
LONDON
COMPANY
J.
B.
LIPPINCOTT
COPYRIGHT,
1918,
BY
J.
B.
LIPPINCOTT
COMPANY
n
FEINTED
BY
J.
B.
LIPPINCOTT
COMPANY
AT
THE
WASHINGTON
SQUARE
PRESS
PHILADELPHIA,
V.
B.
A.
INTRODUCTION
In
the
effort
to
plan
menus
which
comply
with
sugges-
tions
and
requirements
of
the
Food
Administration
and
which
at
the
same
time
meet
financial
ends,
the
resources
of
the
Institutional
Manager
or
Lunch
Room
Director
are
taxed
to
the
utmost.
While
much
has
been
done
to
aid
the
homemaker,
Uttle
has
been
pubHshed,
in
practical
form,
to
meet
the
need
of
the
larger
institutions.
This
bulletin
has
been
arranged
with
the
idea
of
meeting
the
multiphcity
of
demands
caused
by
the
increasing
num-
ber
of
inexperienced
young
people
going
direct
from
college
or
training
school
to
more
or
less
responsible
positions
now
being
created
to
fill
the
great
demand
for
group
feeding
in
military
hospitals,
canteens
aim
and
purpose
helpful to
those
situation
is
and
community
kitchens.
The
to
furnish
recipes
and
suggestions
who
are
trying
to
cope
with
the
present
by
increasing
the
variety
of
dishes
which
are
palatable,
nutritious,
economical
and
practicable.
the
recipes
under
group
headings,
foods
are
roughly
classified
according
to
types,
that
is,
meats,
listing
By
This
arrangement
makes
easy
the
selection
of
dishes
for
each
course
in
a
meal.
It
is
not
expected
that
the
variety
is
sufficiently
complete
to
meet
all
the
needs
of
the
menu
maker;
but
with
the
variety
available
in
different
locaHties
it is
hoped
that
these
combinations
will
suggest
other
ways
of
making
attractive
the
unusual
foods
and
also,
means
of
stretching
those
which
should
be
conserved.
As
planned,
these
recipes
allow
for
one
hundred
generous
including
left-overs,
meat
substitutes,
salads,
etc.
portions
sufficient
for
the
substantial
part
of
the
meal,
as
is
3
4
INTRODUCTION
menu
is
usually
the
case
where
an
d
la
carte
used.
How-
judge
ever,
care
has
been
taken
to
state
the
weight
or
measure
of
each
portion
so
that
one
using
the
recipe
may
whether
or
not
group.
it
is
suited
to
the
needs
of
the
particular
The
recipes
are
adapted
to
the
use
of
a
practical
cook
or
chef,
and
have
been
used
by
many
with
equally
good
results.
Weights
rather
than
measures
are
given
for
the
dry
ingredients
to
insure
accuracy
and
to
save
time.
Cooks
who
are
not
used
to
scales
soon
learn
to
use
them
very
successfully.
In
a
small
kitchen
balance
or
dial
scales,
and
in
a
large
one
table-size
platform
and
balance
scales
have
proved
adequate
and
practical.
Because
cooks
are
apt
to
be
inaccurate
in
measuring
small
amounts
and
because
it
is
safer
to
under-season
when
catering
to
large
numbers
of
people,
only
the
mini-
mum
amounts
of
such
seasonings
as
salt,
pepper,
onions,
It
is
expected
that
the
cook
will
spice,
etc.,
are
given.
taste
the
dish
caters.
and
season
it
to
please
those
to
whom
she
from
those
used
and
found
popu-
Teachers
College.
If
they
prove
of
value
to
others
the
purpose
of
the
writer
will
have
been
accompUshed.
recipes
are
chosen
lar
at
the
The
Horace
Mann
Lunch
Room,
CONTENTS
PAGE
Recipes
for
Soups
7
11
Recipes
Using
Recipes
for
Meat
Substitutes
Recipes
Using
Fish
18
Meat
20
25
27
Recipes
for
Gravies
and
Sauces
Recipes
for
Salads
Recipes
for
Salad
Dressings
Recipes
for
Puddings
.
31
33
Recipes
for
Pudding
Sauces
Recipes
for
Cake
37
39
Recipe
for
Pastry
Recipes
for
Quick
Breads
40
40

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