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Show I The cafeteria In the United States food administration building at Washington Wash-ington serves about 700 lunches every day. Here are some of the dishes used. Each of these recipes -will servo 100 persons. They should bo useful to those who have to plan church suppers sup-pers or luncheons for women's organizations. organ-izations. Corn Pudding. 12 No, 2 cans corn. 6 quarts milk. 2 dozen eggs. , M cup salt. ' 3 pounds grated cheese. Mix all the ingredients thoroughly as for a custard. Pour into greased pans. Set in pans of hot -water and cook in a moderate oven until sot, ' Bean Timbalc. 8 quarts bean pulp. ( " 4 quarts milk. 3 dozen eggs. Salt. ' ' Pepper. Onion. Celery salt. Pimento or red or green pepper. Mix the ingredients in the order in which they arc given. Bake in greased custard cups in hot -water in a moderate moder-ate oven until thickened. This may be served with tomato sauce. Cornmeal and Cheese Croquettes. S quarts cooked thick cornmeal. 1 quarts cheese sauce. Mix tho ingredients thoroughly. Season Sea-son with salt, peppers or onions if desired. de-sired. Shape for croquettes. Roll in eggs and bread crumbs. Saute in a small amount of fat. Cake for Cottage Pudding. 3 pounds fat. llA pounds sugar. 1 quart or 6 pounds ngnt syrup. 2 ounces soda. 1V ounces salt. 10 eggs. 2 quarts milk. "! i ounces cream tartar. 3 pounds wheat lour. 3 pounds corn or rice flour. Cream thoroughly the fat and the sugar. Add the soda and the salt Add alternately the syrup and the eggs, creaming after each addition. Add the milk and vanilla. Add the flours sifted sift-ed with the cream of tartar. Bake in a moderate hot oven or at about 360 degrees F. Maple Saucs for Cottage Pudding. S quarts milk. VA quarts or 3 pounds maplo syrup. 2 ounces salt. w 12 ounces corn starch. Heat 7 quarts of the milk to the boiling boil-ing point in a double boiler. Add-the maple syrup and salt. Addctifefully the corn starch mixcd-witftjL quart of the cold water. Coolc for 20 minutes; stir to prevent lumping. Baked Custard. 11 quarts milk. 2 dozen eggs. 1 quarts or 5A pounds light syrup. 2 ounces salt. 2 tablespoons Vanilla. Scald the milk. Beat the syrup, eggs, and salt together. to-gether. Add to the above mixture 1 quart of the scalded milk. Add the mixture to tho remainder of the scalded scald-ed milk. Add the vanilla. Pour the custard into custard cups. Placo the filled custard cups in pans. Pour hot water into tho pan until tho custard cup is surrounded to one-fourth of its depth by water. Bake in a moderately moderate-ly hot oven until tho custard is firm or from 15 to 25 minutes. When a silver knife comes out clean, tho custard is done. Pineapple Bavarian Cream. 8 ounces granulated gelatin. 22 quarts of cold water. 1& quarts or iy2 pounds light-syrup. light-syrup. 1 tablespoon salt. 2 quarts pineapple juice. quartB thin cream. 1 quart diced pineapple or the fruit from one No. 10 can of pineapple. Soak the gelatin in 1 quartof cold water. Heat iy quarts of water and syrup to the boiling point. Pour the hot liquid over the soaked gelatin. f Add the pineapple juice and salt. Allow the, mixture to cool. Beat the cream to a froth. Add the cooled mixture to tho beaten beat-en cream. Fold In the diced fruit. V |