Pettijohn's Breakfast Food

7 1/2 qts. water

4 tablespoons salt

3 qts. Pettijohn's Breakfast food

Cook it as directed on page 50. Serves forty or fifty persons.

Cream Of Wheat

8 1/2 qts. water

3 tablespoons salt

5 cups cream or wheat

Cook it as directed on page 56. Serves forty or fifty persons.

Wheatlet

Cook it in the same way as cream of wheat.

Farina

Cook it in the same way as cream of wheat.

Puree Of Lima Beans

1 cup dried lima beans 3 pts. water

2 slices onion 2 slices turnip

1 cup cream or milk 4 tablespoons butter 2 tablespoons flour 2 teaspoons salt

1/4 teaspoon pepper

Wash the beans and soak them over night. Drain them, and, when boiling, cook them with the prepared onion and turnip and the water in a cooker for four hours or more. Rub this through a strainer, add the seasoning and cream or milk, and bind it.

Serves seven or nine persons.

Rice

5 to 7 qts. water

1/4 cup salt

1 1/2 qts. rice

Wash the rice, add it to the boiling salted water; let it boil and put it into a cooker for one hour.

Serves forty or fifty persons.

Brown Stock

10 lbs. meat and bone

10 qts. water

1 1/2 teaspoons peppercorns

1 teaspoon cloves

3 bay leaves

1 tablespoon chopped thyme

1 tablespoon sweet marjoram 3 tablespoons chopped parsley

2 cups carrot 2 cups turnip 2 cups celery 1 cup onion

1/4 cup salt

Make it as directed on page 60. Serves forty-five or fifty persons.

White Stock

10 lbs. knuckle of veal 10 qts. water 1/4 cup salt

2 teaspoons peppercorns

1/2 cup onion

2 cups celery, or

1 tablespoon celery seed

Make it as directed on page 62. Serves forty-five or fifty persons.

Mutton Broth

15 lbs neck of mutton 10 qts. cold water 1/4 cup salt

1 teaspoon pepper 1 cup rice, or I cup barley

Make it as directed on page 63. Serves forty-five or fifty persons.

Fish Chowder

12 lbs. cod or other firm, white fish 3 qts. potatoes, in 3/4-inch dice 3/4 cup sliced onion 1/2 cup butter

3 qts. scalded milk

1/4 lb. fat salt pork

3 tablespoons salt

1/2 teaspoon white pepper

2 cups oyster crackers

Make it as directed on page 75. Serves forty-five or fifty persons.

Connecticut Chowder

Make this as directed for fish chowder, substituting two quarts of stewed fresh or canned tomatoes for the milk, which may be added to the chowder before putting it into the cooker.

Serves forty-five or fifty persons.

Creamed Salt Codfish

6 lbs. codfish 12 qts. water 1 1/2 cups butter

2 doz. eggs

3 cups milk

3/4 teaspoon pepper

Cook it as directed for Creamed Salt Codfish, No. 2 on page 84.

Serves forty or fifty persons.

Codfish Balls

2 qts. raw, salt codfish, in small pieces 4 qts. potatoes, in 1-inch pieces

About 12 qts. cold water

8 eggs

1/2 cup butter

1 teaspoon pepper

Cook it as directed on page 85. Serves forty or fifty persons.

Pot Roast

12 lbs. beef from round or rump 1 1/2 oz. beef drippings

(3 tablespoons) Flour 1 tablespoon salt

1/2 teaspoon pepper 1 cup carrot 1 cup turnip 1 cup onion 1 cup celery 4 bay leaves

3 qts. water

Have the butcher bone and roll the meat, if it is from the rump. Wipe it with a damp cloth, dredge it with flour and brown it on all sides in the drippings. Wash, pare, and cut the vegetables into pieces. Put all the ingredients with the hot, browned meat, into a cooker-pail, add the water, boiling hot, let it boil for thirty minutes and put it into a cooker for nine hours or more. Before serving bring the meat to a boil, remove it, put it in a warm place, and make three quarts of brown sauce. Strain the liquor in the pail and use it for the sauce. If there is fat on the top of the liquor remove it and use it in making the sauce.

Serves fifty persons.

Brown Sauce

1/2 cup butter or fat 3/4 cup flour

2 teaspoons salt 1/4 teaspoon pepper

1 qt. stock or water

Make it as directed on page 184. Serves sixteen or twenty persons.

Beef A La Mode

12 lbs. round of beef

1/4 lb. fat salt pork

Flour

3 tablespoons salt

1 teaspoon pepper

1 cup sliced onion

1/2 teaspoon allspice

1/2 teaspoon grated nutmeg

1/2 teaspoon whole cloves

1/3 cup rendered beef fat

About 3 qts. water

Cook it as directed on page 95, except that there need not be an outer pail of boiling water. Serves fifty persons.

Boiled Dinner

8 lbs. lean, salt pork 1/4 pk. turnips 1/3 pk. beets 1 qt. carrots

5 heads cabbage 1 1/4 pks. potatoes 2 teaspoons pepper Water to cover

Cook it as directed on page 96. Serves forty or fifty persons.

Cannelon Of Beef

6 lbs. lean meat, chopped Grated rind 1 1/2 lemons 1/3 cup chopped parsley

1 doz. eggs

2 tablespoons grated onion

2/3 cup clear fat or butter 3/4 teaspoon nutmeg 3 tablespoons salt 3/4 teaspoon pepper 1 1/2 qts. soft breadcrumbs

Cook it as directed on page 101. Serves forty or fifty persons.

Creamy Potatoes

1 pk. potatoes 4 qts. milk

1/3 cup salt

1 tablespoon pepper

1 1/3 cups butter

One peck of potatoes will make about ten quarts when prepared for creamy potatoes.

Melt the butter in the cooker-pail, add the milk, and, while it is heating, slice the potatoes which have been pared and soaked, for two hours or more, in cold water. As each quart of potatoes is sliced put it into the hot milk. The potatoes will thus be heated to boiling point, quart by quart. Add the seasoning. When boiling, after the last quart of potatoes has been added, put all into the cooker for one hour or more. Serves forty or fifty persons.