MENU PLANNING AND COOKING FOR LARGE NUMBERS BY LENORE RICHARDS, B.A. and NOLA TREAT, B.S. ASSISTANT PROFESSORS OF INSTITUTION MANAGEMENT COLLEGE OF AGRICULTURE UNIVERSITY OF MINNESOTA BOSTON LITTLE, BROWN, AND COMPANY 1922 Copyright, 1922, By Little, Brown, and Company. All rights reserved Published April, 1922 Printed in the United States of America This book has been written in response to the many requests for practical help in the planning of menus and for the recipes in use in the cafeteria

Well-balanced and appropriate menus are absolutely necessary to the success of any establishment serving food. Given the best of raw materials and the most competent cooks, the institutional manager will fail to please his patrons if his menus show lack of careful planning. The truth of this assertion is verified by the analysis of many failures. On the other hand successful menu planning is not especially difficult. Like any other art it requires careful study and observance of a few simple rul

Provided the principles of good nutrition have not been violated, the main basis for judging any meal is palatability. Palatability depends upon appearance and quality. Appearance in turn depends upon quantity, color, form and service upon the plate. Quality is determined by odor, flavor, temperature, texture and consistency. Reduced to outline form, the elements of palatability are: Commercially and aesthetically it is unwise to make servings too large. Every one has had the experience of being

Though it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafeterias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal. Furthermore too much variety makes for sameness from day to day. In all cafeterias where the same group is served each day, and where there is little or no competition, a simpler menu may be used. The following menu outline is suggested for use in the average cafeteria. 1 soup 2 meat

LIST OF FOODS Soups Cream soups Cream of corn Cream of pea Cream of tomato Cream of asparagus Cream of celery Cream of potato Cream of browned onion Cream of navy bean Cream of lima bean Cream of peanut butter Cream of spinach Oyster stew ___________________ ___________________ ___________________ ___________________ Stock soups Consommé Bouillon Tomato bouillon Vegetable soup Creole soup Mutton broth Rice tomato soup Chicken soup with rice Chicken soup with noodles Vermicelli Clear tomato _____

THE IMPORTANCE AND USE OF FORMS Printed forms or other practical aids which may help to reduce menu planning to a systematic routine are invaluable. Forms such as the party engagement blanks, shown elsewhere, and the meat order blank and menu blanks below tend to a desirable standardization. Since meat orders for the week are usually made out first and the menus planned around the meats, a form similar to the one shown below, with adaptations for the particular institution, may be helpful. The l

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 alw

Apples, A. P., A fresh 1 apple 100 size box apples Apples, diced, half-inch cubes Apricots, dried, A. P. A 1 lb. apricots soaked and cooked equals 4½ cups without juice. 1 lb. apricots after soaking and cooking weighs 2½ lb., without juice. Baking powder Bananas, A. P. A 3 medium sized Beans, dried lima, uncooked 1 lb. dried lima beans soaked and cooked equals 6½ cups 1 lb. dried lima beans after soaking and cooking weighs 2 lb. 9 oz. Beans, kidney, A. P. A 1 lb. kidney beans soaked and cooked e