Recipes For Fifty Servings. Part 2
Description
This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.
Recipes For Fifty Servings. Part 2
Mashed Potatoes
Ingredients:
1 qt. milk 5 tbsp. salt
Stuffed Baked Potatoes
Ingredients:
50 potatoes 1 1/2 tbsp. salt
1 1/2 c. hot milk 2 tsp. pepper
1 c. butter
Potato Croquettes
Ingredients:
5 lbs. potatoes 4 eggs 1/2 c. butter juice 1 onion
1/4 tsp. cayenne 1 1/2 tbsp. salt 1/2 c. chopped parsley 7/8 c. milk
Scalloped Potatoes
Ingredients:
6 qts. sliced potatoes 2 qts. hot milk 1/2 c. flour
1 1/2 c. butter 3 tbsp. salt juice 1 lemon
Sweet Potato Croquettes
Ingredients:
5 lbs. sweet potatoes 5 eggs 1/2 c. butter
1/4 c. parsley 1 1/2 tsp. salt 1/8 tsp. cayenne
Glazed Sweet Potatoes
Ingredients:
1 1/2 pks. sweet potatoes
1/2 c. butter salt
3 c. sugar 1 1/2 c. water 1/2 tsp. pepper
Corn Pudding
Ingredients:
6 No. 2 cans corn 3 qts. milk 2 tbsp. salt 5 tbsp. sugar
12 eggs - beaten separately 3 qts. bread crumbs 3/4 c. butter
1/2 tsp. pepper
Stuffed Peppers
Ingredients:
25 large peppers 3 qts. chopped meat salt
2 qts. bread crumbs juice 1 large onion pepper
Stewed Tomatoes
Ingredients:
8 qts. tomatoes 1 c. butter 1/2 c. sugar
4 tbsp. salt 1/8 tsp. cayenne 4 c. bread crumbs
Baked Tomatoes
Ingredients:
50 tomatoes 3 1/2 tbsp. salt 1 tsp. pepper 1 c. butter
1/2 c. sugar 1/2 c. parsley juice 2 onions 2 qts. bread crumbs
Soups Cream Soup - Celery
Ingredients:
8 qts. celery, cubed 6 qts. boiling water 2 onions pepper, cayenne
7 qts. scalded milk 2 c. butter 2 3/4 c. flour 5 tbsp. salt
Cream Soup - Corn
Ingredients:
8 cans corn 3 qts. boiling water 2 onions pepper, cayenne
7 qts. scalded milk 2 c. butter 1 1/2 c. flour 5 tbsp. salt
Cream Soup - Tomato
Ingredients:
6 qts. canned tomatoes
6 bay leaves
1 tsp. peppercorns
2 onions
1/2 c. sugar
6 qts. scalded milk
11 /2 c. butter
1 1/2 c. flour
1 tbsp. baking soda salt pepper
Cream Soup - Potato
Ingredients:
8 lbs. potatoes 4 onions
2 qts. boiling water 1/4 c. chopped parsley 10 qts. scalded milk
2 c. butter
1 1/2 c. flour
6 tbsp. salt
1 tbsp. celery salt
1/8 tsp. cayenne
Brown Stock Soup
Ingredients:
10 lbs. beef and bone 1 tsp. peppercorns 4 bay leaves
8 qts. water 12 cloves parsley
1 c. each carrots, onion, celery, turnip
Mongole Soup
Ingredients:
4 qts. stock
2 tbsp. allspice berries
4 bay leaves
1 large onion
4 qts. tomatoes
24 cloves parsley
1 tsp. celery seed
Creole
Ingredients:
6 qts. stock 4 qts. tomatoes
1 c. peppers 1/2 c. onion salt pepper cayenne
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